Stories From Grambo
It's been a tough few weeks since my Grandmother Gail fell and broke her hip. She has always been a big part of my life, and she started my love of cooking at a young age. Please pardon and enjoy this rare but necessary explanation prior to the blog.
Gail J. Piper is a true phenomenon. She has adapted to technology faster than I have, and she has done so since I was a child. She is innovative, creative, and hard working. She has managed major companies, avoided being nearly murdered because of her refusal to adhere to corruption (true story!), outlived the death of 2 of her 4 children, and carried on without much fuss.
After a week in Colorado Springs, where I stayed in her home and worked to improve it while balancing the business and visiting her daily, I fly out today tired, but rooted. I am grateful for the time we had together that we wouldn't have taken otherwise.
By the way, her nickname, Grambo, was given to her by the Colorado Springs Police Department years ago when she was still a regular firearm user. In her older years, they have been properly secured per her own wishes, but her nickname remains as does the legend behind it. But, this is just one of her nicknames. I find people who garner nicknames tend to be the ones to which we are habitually drawn.
And about the food. My grandmother grew up during WWII. She doesn't waste food and she has for over 30 years instilled in the value of nourishing yourself so that you have the strength to help others. She always asks if I'm eating enough (though she doesn't always heed it herself). At one point before I was born, she had signed up to sponsor a cadet at the Air Force Academy, a process so successful she ended up officially or unofficially adopting the entire 21st squadron. She gave them rides to school and helped them with their studies. And of course, she fed them as if they were her own boys.
Most of all, she instilled in me a love of pasta, of time together, and of the value of true connection. While this week's meal isn't one we have made together, it is one we would have had she been home with me on these cold, snowy winter nights.
If you're snobby about frozen seafood, please get over yourself and read to learn more. This takes basically no time. Like, 10 minutes excepting about 5 minutes of prep.
Seared Scallops with Spaghetti
I absolutely fell in love with this 6-inch cast iron pan she has. I'm ordering one right away for my Kentucky kitchen. I highly recommend using one for this, although I honestly used this for almost every meal I made this week in her house. Just invest in one, probably.
I normally write recipes that feed two, maybe four people. In the spirit of feeding the masses, I've written this as a meal to feed at least 6 hungry young men. So, 8 normal people at least.
Ingredients
1 bag frozen Pacific scallops - I prefer the Wild-Caught Patagonian Whole Foods 365 brand bag
1 package bronze-cut Italian spaghetti (unless you have time and ability to make fresh - she has outlived her pasta attachment, likely because I made her make spinach fettuccini with her so often when I was young. Spinach pasta recipe coming soon.
2-3 cloves garlic
2 medium tomato - if using heirloom I recommend a red variety over orange or yellow
Fresh thyme - 3 sprigs
Parmesan cheese
Iodized salt
1/4 cup butter
Dash olive oil
1 slice bacon
Dash white wine - 1 tbsp should do it
Fresh parsley or basil (or both)
6 slices fresh lemon
Prep
Look, frozen seafood is by far the best option for landlocked states like Colorado and Kentucky and everywhere in between. The key to using frozen seafood is to acclimate it slowly. You absolutely must take it out of the freezer and give it at least 24 hours to thaw. As you are preparing to cook this meal, pull them out of the refrigerator, sprinkle with salt on both sides and let sit on a paper towel while you do the rest of the prep. This will draw out excess moisture inherent to anything frozen.
Set salted scallops out for acclimation (see above) at least 30 minutes but preferably an hour before cooking. Dice the fresh garlic and set aside. By the way, oxygenating garlic before use increases its health benefits.
Dice the tomatoes and bacon and set aside together.
Pinch the top of the thyme sprig and using your other hand, run your thumb and index finger down to the base of the stem to roll the thyme leaves off into the tomato and bacon mixture.
Prep a large pot of water for the pasta and turn on high. Add a lot of the iodized salt. The salt will soak into the pasta while cooking, and with the rise of sea salt, a lot of us are not getting enough iodine, which is essential for thyroid health.
Pre-grate at least 1 cup Parmesan.
Cook
When the pasta water begins to boil, drop the full package of pasta and set a time for 9 minutes. It says 8 minutes for al dente and you are welcome to honor that but unless you're using a gas stove, you'll need the extra minute to get to al dente because of the drop in water temperature. If you like you pasta very soft, leave in the water for 10-11 minutes (10 for gas, 11 for electric).
Preheat a cast iron pan with a thin film of olive oil on it to medium-high. Place a saucepan on another burner for the sauce.
Drip your dash olive oil in the pan and add the garlic into the saucepot. As soon as you hear it start to sizzle, add the tomato/bacon/thyme mix.
Add scallops to a the cast iron pan.
Add the dash of white wine to the sauce and let it cook down.
After two minutes, flip the scallops. Remove after one last minute. Finish with iodized salt.
Once your pasta is nearly finished, ladle a large spoonful of pasta water from your soup ladle in to the saucepan, add half of the Parmesan, and stir.
Once cooked, add the pasta to the saucepan, add the butter, and let it all finish together, about 1-2 minutes.
Twirl pasta onto plates. Add last of the Parmesan on top. Add 3-4 scallops per plate on top of pasta. Garnish with fresh herbs.
Serve and then eat, pray, and love, y'all.