Yay! Foodie Images :)

Hello Foodies! It's Friday, and it is an absolutely gorgeous day outside! I spent my lunch break today sitting outside on the stoop and reading a book in the sun. It was awesome. I can't wait to get home tonight. I'm planning a small BBQ to celebrate the onset of spring (again...and after the weather tanks and gets better, I'll do it a third time. This is the joy of living in Chicago)
I'm not sure exactly what I'm going to make tonight, but I'm sure I'll come up with something. As long as it contains steak, potatoes and beer I'm sure the guests will be thrilled. As I don't really have a good recipe to post today, I'll just post some of the good food images I have collected off my flip. It's incredible how well you can extract an image from a video like this. Hope everyone out there has an awesome weekend & happy eating!

Uncooked Maine Tails- Pictures like this set my mind to wondering how many different recipes I can make with just these four tails

This is the underside of the North Aussie Lobster Tail. Their swimmer sets look so different from the Maine Tails

Shrimp cooked in garlic and butter. I can almost smell this image lol

This is a Choice Rib Eye steak being scored

Shrimp in Creamy Garlic Sauce-Video

Good morning Foodies! It's Thursday, Tax day is over (woot!) and it is an absolutely beautiful day in Chicago! We have had some gross weather here for the last week or so. Lots of rain, chilly temperatures and that bone-chilling wind we are so well known for. But today, spring has seemingly sprung again :)
Last night I was over at a friend's place and we whipped up some shrimp in a creamy garlic sauce. The recipe was really easy, and the finished product was one of the best shrimp & pasta dishes I have had. Enjoy the video & happy eating!


Ingredients

• 4 Tbsp. olive oil
  
• 8 cloves garlic, crushed
  
• 2 cups heavy cream
  
• 1 cup dry white wine
  
• 1/3 cup fresh parsley, finely chopped
  
• 1 cup grated Parmesan cheese
  
• 1 lb large cooked, peeled & deveined shrimp
• salt and pepper to taste
  
• 16 oz. fresh linguine, cooked and drained

Directions
Heat oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Pour in cream and wine, and bring to a simmer. Cook until cream begins to thicken (approximately 10 minutes). Stir in parsley, Parmesan, shrimp, and season with salt & pepper. Heat just until the shrimp are warmed through, 1 - 2 minutes. Pour sauce & shrimp over linguine in a large bowl and toss to coat.

Spicy Grilled Scallop Skeweres

With grilling season upon us, it is fun to try new things when entertaining guests and enjoying the fresh spring weather. Scallops offer magnificent flavor and texture when paired with your favorite white wine, and go great with some long grain and wild rice as a light meal to be shared with friends and loved ones. Try these spicy grilled sea scallop skewers next time you fire up the pit and let these beautiful culinary treasures melt in your mouth.

Ingredients

• 2 pounds Sea Scallop
• 2 tbsp olive oil
• 1 large red onion
• 2 green peppers
• 2 red bell peppers
• 2 habanero peppers (seeded)
• 1 ripe pear
• 1/4 cup white wine (preferably sauvignon blanc)
• 1/4 cup orange juice
• 1/4 cup lime juice
• 1 head garlic
• 4 tbsp butter

Cooking Instructions
In order to achieve the best possible flavor, peel your garlic and roast along with the ripe pear at 500 degrees for 35-40 minutes in the oven. While this is going on, chop up the onion, green peppers, and red bell peppers into pieces that are large enough for skewering. Preferably using metal skewers, alternate 3-4 sea scallops with the onions and peppers to taste (zucchini and yellow squash could also be added). Brush the scallops and vegetable with olive oil to prevent sticking and seal in flavor. Fire up your barbecue pit and allow fire and heat to stabilize.
Once the garlic and pear have roasted, combine with seeded habanero peppers in a food processor or blender. Over medium heat, combine the pepper, pear, and garlic mixture with butter, lime juice, orange juice, and white wine in a sauce pan. Continue cooking until volume is reduced by half.
After the fire has stabilized, cook the scallops for 3-5 minutes per side, depending on cooking preference. Remove from flame and serve skewers over a bed of long grain and wild rice. Pour reduction over scallops and vegetables, and then serve. Keep the wine coming, because this spicy dish may get your senses flailing, but it will be well worth it. Bon appétit!
This post was contributed by Courtney Phillips, who writes about culinary school rankings. She welcomes your feedback at CourtneyPhillips80 at gmail.com

First Ever Guest Blogger Tomorrow!

Good Monday morning foodies! I hope everyone enjoyed their Spring celebrations. I was feeling a little under the weather for most of the weekend so I opted to stay in bed as opposed to participating in the festivities. Easter chocolate tastes better in bed anyway :)
Unfortunately because I didn't get out of bed, I also missed my opportunity to take some pictures of dinner. I asked my sister to do it for me, but she was too worried she would mess them up. Thanks sis.
Anyway, tomorrow is going to be really exciting for me, Lobster Gram Gourmet Recipes will be featuring it's very first guest blogger! She has submitted a fantastic recipe and I'm really stoked to share it with you guys. If you are interested in checking out some of her blog work, here is her post on 50 free Open Coursewear Cooking Classes & 100 best websites for Chocolate Fanatics.
Later on this week I'll be posting another video recipe so it should be a fairly eventful week!