Chester provided:

> Grilled Scallops with Warm Potato and Bacon Salad
>
> Categories: Main Dish, Brunch
> Yield: 4-5 servings
>
> Ingredients:
>
> 1 1/2 quarts vegetable broth or water
> 4 cloves garlic -- divided
> 1 rosemary sprig
> 1 thyme sprig
> 1 bay leaf
> 1 pound potatoes -- (3 medium) cut into 1 1/2 inch pieces
> 1/4 pound bacon -- (about 5 slices) cut into 1 inch pieces
> 4 shallots -- cut into thin slices
> 1 tablespoon sherry vinegar
> 4 ounces friseé -- washed (about 4 cups)
> 1 1/2 teaspoons salt -- divided
> 3/4 teaspoon pepper -- divided
> 1 1/2 pounds sea scallops
>
> Directions:
>
> In large saucepan, bring broth, 3 cloves of the garlic, the rosemary,
> thyme and bay leaf to a boil over medium-high heat. Add potatoes and
> boil, uncovered,10 to 13 minutes or until potatoes are just tender.
> Drain potatoes, discarding herb sprigs and garlic cloves; set aside.
> In large non-stick skillet, cook bacon over medium heat 8 to 10
> minutes or until crisp. Drain bacon on paper towels; reserve bacon
> fat. In same skillet, cook and stir potatoes in reserved
> bacon fat 6 to 8 minutes or until golden brown. Mince the remaining
> clove of garlic. Add garlic and shallots to the potato mixture; cook
> and stir 2 to 3 minutes or until shallots are soft. Add reserved
> cooked bacon and vinegar, mixing until combined. In large bowl, toss
> potato mixture with friseé. Season with 1/2 teaspoon of the salt and
> 1/4 teaspoon of the pepper. Arrange salad evenly on 4 serving plates
> and set aside. Meanwhile, season scallops with remaining 1 teaspoon
> salt and 1/2 teaspoon pepper. Grill scallops over medium-hot coals (or
> broil on rack of broiler pan 3 to 4 inches from heat) 4 to 6 minutes
> or until scallops are cooked to desired doneness, turning once. Serve
> with salad.
>
> Recipe adapted from Chef Jason Miller of Moose's in San Francisco, CA

Better than Chester's average recipe, but I continue to take issue with
those who peel potatoes before boiling them. Everybody seems to prefer the
taste of potatoes which are cooked in their skins and *then* peeled and cup
up. Problem is, you have to do that while the potatoes are still hot, and
not many cooks are willing to subject themselves to that kind of pain.

Bob

On Jun 17, 9:20*am, "Bob Terwilliger" >
wrote:
> Chester provided:
>
>
>
>
>
> > Grilled Scallops with Warm Potato and Bacon Salad
>
> > Categories: Main Dish, Brunch
> > Yield: 4-5 servings
>
> > Ingredients:
>
> > 1 1/2 quarts vegetable broth or water
> > 4 cloves garlic -- divided
> > 1 rosemary sprig
> > 1 thyme sprig
> > 1 bay leaf
> > 1 pound potatoes -- (3 medium) cut into 1 1/2 inch pieces
> > 1/4 pound bacon -- (about 5 slices) cut into 1 inch pieces
> > 4 shallots -- cut into thin slices
> > 1 tablespoon sherry vinegar
> > 4 ounces frise -- washed (about 4 cups)
> > 1 1/2 teaspoons salt -- divided
> > 3/4 teaspoon pepper -- divided
> > 1 1/2 pounds sea scallops
>
> > Directions:
>
> > In large saucepan, bring broth, 3 cloves of the garlic, the rosemary,
> > thyme and bay leaf to a boil over medium-high heat. Add potatoes and
> > boil, uncovered,10 to 13 minutes or until potatoes are just tender.
> > Drain potatoes, discarding herb sprigs and garlic cloves; set aside.
> > In large non-stick skillet, cook bacon over medium heat 8 to 10
> > minutes or until crisp. Drain bacon on paper towels; reserve bacon
> > fat. In same skillet, cook and stir potatoes in reserved
> > bacon fat 6 to 8 minutes or until golden brown. Mince the remaining
> > clove of garlic. Add garlic and shallots to the potato mixture; cook
> > and stir 2 to 3 minutes or until shallots are soft. Add reserved
> > cooked bacon and vinegar, mixing until combined. In large bowl, toss
> > potato mixture with frise . Season with 1/2 teaspoon of the salt and
> > 1/4 teaspoon of the pepper. Arrange salad evenly on 4 serving plates
> > and set aside. Meanwhile, season scallops with remaining 1 teaspoon
> > salt and 1/2 teaspoon pepper. Grill scallops over medium-hot coals (or
> > broil on rack of broiler pan 3 to 4 inches from heat) 4 to 6 minutes
> > or until scallops are cooked to desired doneness, turning once. Serve
> > with salad.
>
> > Recipe adapted from Chef Jason Miller of Moose's in San Francisco, CA
>
> Better than Chester's average recipe, but I continue to take issue with
> those who peel potatoes before boiling them. Everybody seems to prefer the
> taste of potatoes which are cooked in their skins and *then* peeled and cup
> up. Problem is, you have to do that while the potatoes are still hot, and
> not many cooks are willing to subject themselves to that kind of pain.
>
> Bob- Hide quoted text -
>
> - Show quoted text -

why peel the potatoes at all?

On Thu, 17 Jun 2010 09:20:23 -0700, Bob Terwilliger wrote:
>
> Better than Chester's average recipe, but I continue to take issue with
> those who peel potatoes before boiling them. Everybody seems to prefer the
> taste of potatoes which are cooked in their skins and *then* peeled and cup
> up. Problem is, you have to do that while the potatoes are still hot, and
> not many cooks are willing to subject themselves to that kind of pain.
>
> Bob

i used to do potatoes that way, but now i'm too lazy.

your pal,
blake

On Thu, 17 Jun 2010 13:55:55 -0400, blake murphy
> wrote:

> On Thu, 17 Jun 2010 09:20:23 -0700, Bob Terwilliger wrote:
> >
> > Better than Chester's average recipe, but I continue to take issue with
> > those who peel potatoes before boiling them. Everybody seems to prefer the
> > taste of potatoes which are cooked in their skins and *then* peeled and cup
> > up. Problem is, you have to do that while the potatoes are still hot, and
> > not many cooks are willing to subject themselves to that kind of pain.
> >
> > Bob
>
> i used to do potatoes that way, but now i'm too lazy.
>
Me too. No pain involved because I didn't pick up hot potatoes with
my bare hands.

--
Forget the health food. I need all the preservatives I can get.

sitara wrote:

> why peel the potatoes at all?

Sliced boiled unpeeled potatoes tend to have the peels come off and provide
an unpleasant texture and a slightly bitter flavor.

Bob

Bob "Keyboard Kook" Terwilliger wrote:
>sitara wrote:
>
>> why peel the potatoes at all?
>
>Sliced boiled unpeeled potatoes tend to have the peels come off and provide
>an unpleasant texture and a slightly bitter flavor.


Um, not all potatoes have thick tough skins... new potatoes make fine
salad unpeeled.

Clueless AOL newbie Sheldon "Pussy" Katz wrote:

>>> why peel the potatoes at all?
>>
>> Sliced boiled unpeeled potatoes tend to have the peels come off and
>> provide
>> an unpleasant texture and a slightly bitter flavor.
>
> Um, not all potatoes have thick tough skins... new potatoes make fine
> salad unpeeled.

True, if they're not cut up at all, then the peels don't come off. I had
small red potatoes or Yukon Gold potatoes in mind when I wrote what I did; I
assumed that a small waxy potato was the kind of potato the recipe's
originator had in mind. If those potatoes are boiled and then sliced and
served as in the recipe, the peels will separate from the potatoes, and give
you unpleasant thin bitter clingy potato-skin bits in the final dish.
Tough-skinned potatoes like russets probably wouldn't work very well in this
recipe at all, but IMO those are the potatoes with the BEST tasting skin.

Bob