We have all wildlife up here. Moose, deer, beaver, hedgehogs, wolves rabbit, foxes, quail, bald eagles, raptors of all kinds rabbits, mice all birds, etc. You name it we have it.
Yes it's a tiny town, but it's so beautiful here, just love it. Palestine sounds like a destination for us. Who would have thunk deep in the heart of Texas? Thanks for sharing.
Didn't do much today. Napped, shopped, had some subway and now am cooking dinner. Just popped those chips in the oven and now am making fried coconut scallops when they're almost done. Wife's been working all afternoon, so I cleaned the house and now am cooking up a storm. The scallops are interesting...1 cup of apricot preserves, a pinch of cayenne pepper, 2 tablespoons of Dijon mustard, 3/4 cup of Panko breadcrumbs, 1/2 cup of unsweetened shredded coconut, 2 teaspoons of finely grated lime peel, 1 teaspoon of Kosher salt, 1/2 teaspoon of cayenne pepper, 1 teaspoon of garlic powder, 2 large eggs, 8 large sea scallops, side tendons removed and peanut oil.
You make the sauce first: Take a small mixing bowl and place in your apricot preserves, cayenne and Dijon mustard into it and whisk them together. To get a nice smooth sauce take an immersion hand blender and puree your ingredients together. You can also do this in a food processor but it works so much faster and with less mess if you use a hand blender.
Then you take a shallow bowl and add in your panko breadcrumbs, coconut, grated lime peel, salt, cayenne pepper and garlic powder and then whisk your ingredients together. Now take a second shallow bowl and add in your eggs and whisk them together. You take your scallops and dip them into the eggs and then dredge them into the bowl with your dry ingredients. Do your scallops one by one until they have all been coated.
Now you fry the scallops. To do this pour peanut oil into large skillet so that it reaches a depth of 1/4 of an inch. Now place the skillet over a medium high heat. When the oil is hot add the scallops and fry them until golden brown. This should take about 2 to 3 minutes per side. You will have to do this in batches and will want to make sure that you do not overcrowd the skillet while frying. Make certain you do not over cook the scallops. Now simply place your coconut scallops on a platter and serve them with your sauce on the side along with the chips.
YUM. She'll be so happy after working hard all day