Few Cooking items

Hi everyone..
Getting ready to be hit with a foot of snow  - if  the forecasters are a little more accurate than they were in New York last week :).  So I cooked up some pheasant parmesan tonight and found a few other pics on the camera too.. Some go back a few months but I'll share them anyway..
 First the Pheasant Parm...
As you know we went hunting last week and wanted to use a little differently than I had before and I had some left over frozen Bolognese Sauce and home made pasta from Christmas so I thought why not try that..

Just replaced the traditional veal or chicken with both boned out sides of a pheasant breast... breaded them in panko fried to a nice golden brown and melted some provolone over them.. Pretty tasty.

As you know from a previous post I bought a Himalayan Salt Stone and I did some scallops on it with a some "bowtie" pasta with cherry tomatoes and fresh basil with Olive Oil..  It really worked nicely and added a definite salty subtleness to the scallops..

I made an interesting side dish for Christmas too - roasted Sweet potatoes, Brussel Sprouts and Shallots with a little sea salt, pepper and Olive Oil.  Then made a dressing of  Pomegranate juice and Balsamic Vinegar and roasted for a few more minutes.. They were very good - if you haven't tried brussel sprouts roasted you really should give them another chance..

The Scalloping Gourmet

Hi everyone - Been a while sorry...  As the last post indicated, Sandy was out of town on business, and while Ike tried to sneak along with her he was unsuccessful so he and I were batching  for the week.  Ike was still in his cast and splint, (next update on his status) so we weren't able to venture too far so we did our fair share of cooking...    I posted most of them before, black and blue steak,  pork chops, salmon and jambalaya  but the one I want to focus on in this blog is the scallops and garlic spaghetti.  We had recently gone to Trader Joe's (of the famous 2 buck chuck wine) and they had a special on IFF (Individually Flash Frozen) scallops.  So we brought 'em home and since Sandy isn't a scallop fan per se, I thought the time was right for me to do them again.  
Ingredients:
6 sea scallops - fresh is great if you have them but if frozen defrost following directions.
3 Tbsp Old Bay seasoning
6-8 Cherry or Grape tomatoes - washed and sliced in half
8-10 fresh Basil leaves - more or less depending upon how big or how much you like Sweet Basil
2 cloves of Garlic either sliced verrrrry thin or chopped
3 Tbsp of Olive Oil
6 oz of Spaghetti  cooked al dente

OK start by getting some heavily salted water on the boil for the spaghetti.
Cook spaghetti to al dente, remove from water and rinse (This should be done before scallops are cooking as they don't take too long)
While water is boiling, slice/chop garlic, wash/slice tomatoes and chop or tear basil leaves
While spaghetti is cooking, warm Olive Oil in skillet
Rinse and pat dry the scallops and sprinkle the Old Bay Seasoning on both sides.
When oil is hot, place scallops in skillet.  They don't take long and you don't want to over cook so as soon as they start to brown nicely on one side turn and add tomatoes and then garlic - reduce heat.  saute the mixture and then place drained spaghetti in skillet and mix to warm and coat with olive oil.  Toss in basil leaves and then serve in bowl or plate.  Nice Chardonnay goes very well with this dish.

Scallops Ala Ike