Cooking The Books

• Scallops with Creamed Corn and Prosciutto XO •
It only took a few decades to revisit the creamed corn of our youth and give it another go. Thankfully, this preparation is a bit more upscale and tasty than the bland puddle we were forced to eat as children.
Conversely, scallops were NEVER on the menu at either of our households. The only seafood we were served was breaded fish sticks from a bag. Or maybe the occasional fried walleye fillets that Grandpa Harvey would bring home.
This dish did not disappoint. The homemade XO sauce is worth the extra effort to make. From ‘Cook Like a King’ by Melissa King (page 160).
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• Chicken and Ginger Jook •
For one night only, we transformed our kitchen into a jook joint!😂
Puns aside, this was really f*cking delicious! Jook, also known as congee, involves cooking short-grain white rice to a porridge-like consistency. From there, you can add the toppings of your choice. Per the recipe, we chose chicken thighs, diced yellow onion, garlic and ginger. To finish, we added a crispy bacon. So good! From ‘Cook Like a King’ by Melissa King (page 122).
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• Pad Prik King (stir-fry chili ginger) •
Pad Prik King is a popular dry curry found in Thai street food. The simple dish is composed of pork belly, green beans and steamed rice. While it may not be bursting with complex flavors, it was quite tasty and packed a nice amount of heat. From ‘Thai’ by Nat Thaipun (page 203).
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