This past Monday, Kevin and I ate lunch out, as is our routine. We were headed toward Kent Island, so we stopped at a
nearby eatery for the mid-day meal. I ordered the "grilled Caesar", since I love that hot/cold salad thing, and while it was okay (and the grilled shrimp on top were perfectly cooked), it wasn't prepared the way I had expected, partly because only the very tips of the hearts of romaine were grilled. (And actually this flaw would have been negligible, had the Caesar dressing been better - it was
awful, either a bad recipe or straight out of the Sysco Jug. Won't order that again.)
So, of course, Kevin has to have a stab at this. He planned a lunch special of
griddled romaine with scallops, olives and pickled kumquats. (Remember
them?) Griddled because we don't have a grill. Mandrell has been putting them together and yesterday I got in his way with the camera to document the path from griddle to plate:
|
Mandrell cuts a heart of Romaine in two. |
|
He trims the end of one for the order. |
|
Onto the hot griddle it goes, after a light coating of olive oil is applied. |
|
Meanwhile, the scallops get seasoned... |
|
...and put on the griddle as well. |
|
When it's nicely browned, Mandrell lifts the romaine... |
|
...and places it into the serving bowl. |
|
He adds the olives and kumquats. |
|
The scallops are ready to flip. |
|
Nicely golden. |
|
The vessel awaits. |
|
The scallops are put on top... |
|
...and lunch is ready! |
|
|
|
Let's eat!
What's the difference between a "griddle" and a "grill"? I would have called what you have a "grill."
ReplyDelete