{"id":1279,"date":"2010-12-19T22:43:33","date_gmt":"2010-12-20T03:43:33","guid":{"rendered":"http:\/\/adam-jackson.net\/blog\/?p=1279"},"modified":"2010-12-19T22:43:33","modified_gmt":"2010-12-20T03:43:33","slug":"saturdays-amazing-dinner-recipe","status":"publish","type":"post","link":"https:\/\/adamchandler.me\/blog\/2010\/12\/19\/saturdays-amazing-dinner-recipe\/","title":{"rendered":"\u2605 Saturday&#8217;s Amazing Dinner Recipe"},"content":{"rendered":"<blockquote>\n<p style=\"text-align: center;\"><a title=\"An amazing Dinner by adamjackson1984, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/adamjackson\/5275710361\/\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/i0.wp.com\/farm6.static.flickr.com\/5042\/5275710361_e4affe145a_z.jpg?resize=480%2C640&#038;ssl=1\" alt=\"An amazing Dinner\" width=\"480\" height=\"640\" \/><\/a><\/p>\n<\/blockquote>\n<p>Saturday\u2019s Dinner Recipe<\/p>\n<p>Thanks <a href=\"http:\/\/twitter.com\/krissy314\">Krissy <\/a>for reminding me to blog about this and for <a href=\"http:\/\/twitter.com\/Suecbrn\">Sue \/ Susan<\/a> on her great encouragement on this little meal and, most of all, to my friend <a href=\"http:\/\/twitter.com\/purrpot\">Lee <\/a>who gave me the inspiration for this one. If you try this at home, let me know how it comes out.<\/p>\n<p>First, the ingredients:<\/p>\n<ul>\n<li>8-12      Sea Scallops (Do not buy frozen seafood. Make sure they\u2019re fresh.)<\/li>\n<li>One 6      ounce Ahi Tuna Steak (of course, never-frozen)<\/li>\n<li>10      Ounces of fresh Fettuccini pasta (must still be moist, not frozen or      dried)<\/li>\n<li>One      pack of bacon \u201cbits and ends\u201d which is basically just the fattiest part of      the bacon. Of course, Italian bacon is better but if you\u2019re not shopping      at a specialty store, you won\u2019t find it. If you can\u2019t find Italian bacon,      just get the bits and ends. It\u2019s cheap and all you\u2019re using is a little      bacon but mostly it\u2019s the cooked fat<\/li>\n<li>Alfredo      sauce (if you have a homemade recipe, great. If not, store bought is good.      I used Bertolli in the jar)<\/li>\n<li>Fresh      ground pepper<\/li>\n<li>GOOD      olive oil<\/li>\n<li>Salt<\/li>\n<li>Cayenne      Pepper<\/li>\n<li>Bay      Seasoning<\/li>\n<li>Fresh      Grated Parmesan Cheese<\/li>\n<li>One      Garlic<\/li>\n<li>One      pound of asparagus &#8211; uncut<\/li>\n<\/ul>\n<p>Also, make sure you chill one bottle of GOOD Sauvignon Blanc. I only had a Robert Mondavi bottle on hand. It\u2019s not high-end but I think it\u2019s in the high $20s. I wrapped it in a wine cooler blanket and put it in the freezer 10 minutes before serving.<\/p>\n<p>Alright, The asparagus will take the longest so I put that into a pyrex dish, doused with olive oil and cracked pepper with a dash of salt. Covered with tin foil and pre-heated the over to 350.<\/p>\n<p>While the oven was pre-heating, I used about half a stick of butter on 2 non-stick skillets, one cast iron griddle and put water in a medium pan for the fettuccini. I put about 4 ounces of bacon \u201cbits and ends\u201d into the small non-stick pan on medium heat, The sea scallops were also put into a larger pan with olive oil &amp; a tad bit of butter. Also, I put the pre-made alfredo sauce into a pan with a dash of pepper and Italian seasoning and 3 table spoons of olive oil and allowed that to simmer.<\/p>\n<p>The ahi tuna steak was soaked in soy sauce and I patted in some ground peppercorn and a miniscule amount of steak seasoning with a pinch of salt. This was repeated on both sides and allowed to marinate for 30 minutes in the soy sauce. The ahi tuna was then put on the iron skillet \/ griddle for grilling.<\/p>\n<p>So, let\u2019s fast forward about 15 minutes.<\/p>\n<p>The Sea scallops are nearly cooked and just need to be browned a bit so now would be a good time to sprinkle some peppercorn and bay seasoning on them, the bacon is now 90% liquid fat and a few bits of actual bacon in the pan and the ahi tuna is half way cooked and has been flipped a couple of times while the asparagus is in the oven baking away.<\/p>\n<p>The water is now boiling so we pinch a bit of salt into the pan and put the fettuccini in allowing that to boil for 6-8 minutes<\/p>\n<p>I reduce heat on all the other dishes allowing the scallops and tuna to brown a bit and for the bacon fat to just chill out for a bit and enjoy the view. Be careful with that grease. What can happen if you make the heat too high is that the bacon grease will start to smoke and pop and the bacon itself will start to burn.<\/p>\n<p>After draining the fettuccini into a large mixing bowl, I mix in the scallops, afredo sauce and bacon grease + bacon bits and one quarter of a cup of grated parmesan. I stirred well mixing in a bit more pepper and Italian seasoning.<\/p>\n<p>So, what we\u2019re left with is a mixing bown full of fettuccini alfredo pasta with seared sea scallops with a nice bacon aftertaste. Also, the asparagus, after the 25 minutes was moist on the outside and crispy on the inside. The pepper and light salt made for a nice touch. I\u2019d recommend slight chopped garlic as well which makes the asparagus pop after being cooked. Just mince the garlic up and put it in the olive oil with the asparagus. The ahi tuna was served on the side with a dab of tarter sauce but would be perfect served on its own.<\/p>\n<p>You should have finished the first glass of Sauvignon Blanc while cooking. Finish the bottle off and this should be enough food for 3 people in total. It doesn\u2019t seem like it but, altogether, it\u2019s quite a bit! For non-wine people, a bottle of wine should be 4 glasses total so drinking one for yourself then sharing another with 2 other people with a 2<sup>nd<\/sup> helping for the cook is perfectly appropriate.<\/p>\n<p>Sorry for all of the writing but some people asked me to write this one down so I did. I\u2019m not expert at recipe writing and I make everything up as I go so it\u2019s surprising I remembered all of this. Anywho, thanks for reading!<\/p>\n<p>BTW, I don\u2019t follow recipes. I don\u2019t have a recipe book. I was at the store, saw the scallops and tuna steak at the seafood section and quickly ran through possible ideas and then just bought the rest of the stuff. We should all strive for that. Just go to the grocery store, find your main ingredient and go home to cook a masterpiece. The meal cost I\u2019m going to break down.<\/p>\n<ul>\n<li>Wine &#8211; $25<\/li>\n<li>Scallops &#8211; $11<\/li>\n<li>Ahi Tuna Steak &#8211; $6<\/li>\n<li>Fettuccini &#8211; $3.50<\/li>\n<li>Alfredo Sauce &#8211; $2.60<\/li>\n<li>Bacon \u201cbits and ends\u201d &#8211; $2.19 (only used 1\/8<sup>th<\/sup> of it)<\/li>\n<li>Seasonings you should already have. If not, it makes the meal VERY expensive but seasonings last for a LONG TIME<\/li>\n<li>Asparagus &#8211; $4<\/li>\n<li>If you were to buy all of the extras ( butter, spices, etc), it would be an extra $15-$25. Once you have this stuff, you\u2019re all good.<\/li>\n<\/ul>\n<p>So, aside from the wine which I already had, it was a pricey meal at $25 but considering it serves three people and was absolutely delicious, I\u2019d say it was money well spent.<\/p>\n<p style=\"text-align: center;\"><a title=\"An amazing Dinner by adamjackson1984, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/adamjackson\/5275710883\/\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/i0.wp.com\/farm6.static.flickr.com\/5084\/5275710883_71a8ee2af8_z.jpg?resize=640%2C480&#038;ssl=1\" alt=\"An amazing Dinner\" width=\"640\" height=\"480\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"Saturday\u2019s Dinner Recipe Thanks Krissy for reminding me to blog about this and for Sue \/ Susan on&hellip;\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","apple_news_api_created_at":"","apple_news_api_id":"","apple_news_api_modified_at":"","apple_news_api_revision":"","apple_news_api_share_url":"","apple_news_cover_media_provider":"image","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_cover_video_id":0,"apple_news_cover_video_url":"","apple_news_cover_embedwebvideo_url":"","apple_news_is_hidden":"","apple_news_is_paid":"","apple_news_is_preview":"","apple_news_is_sponsored":"","apple_news_maturity_rating":"","apple_news_metadata":"\"\"","apple_news_pullquote":"","apple_news_pullquote_position":"","apple_news_slug":"","apple_news_sections":[],"apple_news_suppress_video_url":false,"apple_news_use_image_component":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"csco_singular_sidebar":"","csco_page_header_type":"","csco_custom_appearance":"","csco_disable_excerpt_posts_layout":false,"csco_page_load_nextpost":"","csco_post_video_location":[],"csco_post_video_location_hash":"","csco_post_video_url":"","csco_post_video_bg_start_time":0,"csco_post_video_bg_end_time":0,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[4],"tags":[],"class_list":["post-1279","post","type-post","status-publish","format-standard","category-culinary","cs-entry","cs-video-wrap"],"apple_news_notices":[],"jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/pb3IC4-kD","jetpack-related-posts":[{"id":3705,"url":"https:\/\/adamchandler.me\/blog\/2012\/04\/17\/recipe-steamed-mussels-with-pasta\/","url_meta":{"origin":1279,"position":0},"title":"\u2605 Recipe: Steamed Mussels with Pasta","author":"Adam Chandler","date":"April 17, 2012","format":false,"excerpt":"At the grocery store, I see they had fresh day old Maine Mussels at the seafood counter. 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