k3v0.net

k3v0.recipe: delicata squash

I got some nice looking delicata squash Sunday and this is how I prepared it.

• 2 delicata squash
• garlic powder
• salt
• raw sugar
• dried shallots
• balsamic vinegar
• pepper
• olive oil
• butter

Preheat the oven to 350 degrees F. Cut the squash in half and scoop the seeds out. Put down a sprinkle of salt, then the garlic powder. Next add a little raw sugar to coat the top, then the shallots and sprinkle the whole thing with a tiny bit of vinegar. Then drizzle a little olive oil on top. Place the squash skin side down in a dish and add 1/2 inch of water and a tiny bit of olive oil to the dish to avoid burning.  Cover in aluminum foil and bake for around 35-45 minutes.

Once the squash is done cooking the flesh should be soft and easily scooped from the skin. Scoop the flesh into a bowl, add a tablespoon or two of butter, then salt and pepper to taste. Then enjoy!

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k3v0.recipe: zucchini al k3v0

This is my simple recipe for zucchini.

• 3 zucchinis
• 1 medium sized onion
• 4 large cloves of garlic or a bunch of little ones
• basil
• oregano
• crushed red pepper
• garlic powder
• dried minced shallots
• olive oil
• salt
• pepper

Preheat the oven to 350 degrees F. Then chop your veggies.

Next heat up a pan on medium heat and add some olive oil. Once the pan is hot add the onions.

Once the onions have cooked for a little while and begin to get translucent, make some space in the pan and add some extra olive oil. Then throw the garlic in the open space to begin cooking.

When the onions and garlic are done remove from heat. The onions should be fairly translucent but not browned.

Take an oven safe dish and spread some olive oil around the bottom. Then take zucchini slices and arrange them to cover the dish.

Next, get your spices ready.

Spread a little olive oil on top of the zucchini slices, add a sprinkle of salt, then add a couple shakes of the other spices. You can go heavier on the basil but don’t go crazy with the oregano.

Then throw on some of the cooked onions. Add another layer and repeat the steps until you’ve used all the zucchini and onions.

Bake for 35 minutes or until the zucchini reaches your desired state of doneness. I like mine a little underdone.

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k3v0.recipe: ribs a la k3v0

I decided to make some ribs tomorrow, and to that end I created a rub.

• 1 cup raw sugar
• a bunch of salt
• a packet of sazon
• dried minced onion
• dried minced shallots
• adobo
• basil
• oregano
• rosemary
• crushed red pepper

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k3v0.recipe: scallops wrapped in bacon

ingredients:

• scallops
• bacon
• sriracha sauce
• garlic powder
• salt
• toothpicks
• olive oil

Begin by washing the scallops and removing the feet, unless you like them. After washing, dry with a paper towel. Salt lightly and add a little bit of garlic powder, not enough to coat it.

Take a strip of bacon and fold it in half along the length to make the bacon about as wide as the scallop. You can then cut the bacon in half or leave it the full length for extra bacon-y goodness. Then apply a thin line of sriracha to the bacon lengthwise.

Take a scallop and roll the bacon around it. I found it worked best for me to leave the bacon on the cutting board and then rolling the scallop up the bacon strip. Try to keep the bacon tight so it binds to itself, it shouldn’t be too loose otherwise it will fall off. Once the scallop is wrapped tightly impale it on a toothpick, pressing the toothpick into the loose end of the bacon strip to pin it down.

Fill a saute pan with a little olive oil. Not much should be needed since the bacon fat will render after some time on the heat. Cook the scallops on medium heat until the bacon starts to get tight around the scallop. The scallops won’t get cooked thoroughly at this point but the bacon should be fairly brown and secure on the scallop. After this step pull the scallops from the pan, and cook on a grill at medium high. This will fully cook the scallops and give you nice grill marks.

Eat and know that the heart attack is totally worth the delicious flavor of salty bacon scallops.

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