Smoky Sweet Potato Gratin. Not yams, which are orange,
but sweet potatoes which are much paler colored and red-skinned.
The smokiness came from a dash of Wright's liquid smoke, which
I'm not afraid to admit. Apparently it's not bad for you and it really
gives a nice flavor to things if you don't overdo it.
Humongous U-7 dry sea scallops from Barnegat Light. I went to the
store to buy salmon for gravlax, and when I saw these I stopped at
the kidney donation booth for some extra cash. I pan-basted these
with brown butter and pine nuts, then poured the baste over boiled
broccoli florets. And the big day isn't for three more days?
We're all in serious trouble.
HOOYAH
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