It is the end of another really busy and really fun week here at Kitchen Encounters. Each year, June 15th in our household is the official opening day of our grass tennis court and our tennis season. This also coincides with the start of Wimbledon and two great weeks of grass court tennis on TV. Joe and I enjoy doubles, which means that between now and the end of September, I'll be cooking and posting a few recipes for courtside or poolside entertaining and dining!
In honor of this event, I posted my recipe for ~ June 15th: It's Time for Mel's "Big Pink Drinks" ~!
To get the recipe for this super delicious cocktail, just click into Categories 10, 11 or 16. On Wednesday, Melanie's Kitchen had our ninth shoot with WHVL-TV. We kicked off approaching the height of the summer season with another recipe we serve annually on opening day of our court. To read my recipe for ~ How to: Grill Great Sizzling Summertime Pizza ~, click into Categories 2, 10, 14 or 15. To view a short video/slideshow showing my method for grilling pizza:
Download How to_ Grill Great Sizzling Summertime Pizza-Medium
Kitchen Encounters had one great comment this week and it comes from my assistant Jeanne:
C. Jeanne says: Ken and I love your recipe for the ~ Broiled Wild Sea Scallops w/Broiled Brown Butter ~ (found in Categories 14, 20 & 21). We've made them twice and I will never cook scallops any other way again. They really do come out perfectly cooked every time! I wanted to let you know that yesterday I decided to try an experiment. Using the same dish, I poured the same brown butter mixture over six boneless, skinless chicken thighs (instead of scallops) and put them under the broiler. Just like the scallops, I broiled them for 10-12 minutes. Unlike your scallop recipe, I did turn the thighs over and broiled them for an additional 8-10 minutes on the second side. They were absolutely delicious!
A. Kitchen Encounters: Jeanne this is really good to know! Thanks for feedback and for submitting the comment so we can share this information with everyone!! Nice work!!!
Have a nice weekend everyone, and once again: To leave a comment or ask a question, simply click on the blue title of any post, scroll to the end of it and type away!
"We are all in this food world together." ~ Melanie Preschutti
(Recipes, Commentary, Photos and Video courtesy of Melanie's Kitchen/Copyright 2011)
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