it’s fridays with oscar and ollie. the rain continues to roll through town so we are taking advantage of the dark skies and snuggling inside. there’s something soothing about the sound of raindrops plopping on your roof. since a young girl, i look to the weather to give clues whether to slow down or speed up. thunderstorms have a way of making your house look like the greatest thing since sliced bread. so why not grab a book, and a blanket and curl up on a comfy couch and catch up on some reading? when the sun is shining i’m dashing here and there cramming in a gazillion activities. years ago, when we lived on an island with 360 days of sunshine it was soooo hard to slow down. mentality i was revved up and ready to go every single minute, but missing those rainy days that gave an excuse to be a lazy bum.
anyhoo, the djalali’s are taking it easy today (maybe all weekend) and i’m serving up light appetizers that take all of ten minutes to make. and we all know what goes well with appetizers? yes, a refreshing cocktail is on the menu. it’s called Paper Plane and it’s easy peasy to make too.
take a peek at how lush and green everything looks!
oscar just came home from the groomer, hence the snazzy scarf.
Bacon wrapped scallops are always a hit and easy to make.
Pre-heat oven to 350 degrees.
Add the mayonnaise, hot chili paste, cilantro and lime juice to a medium bowl. Mix well to combine. Add 1 tsp. of kosher salt and 1/2 tsp. of freshly ground black pepper; mix, taste and adjust seasonings as necessary. Cover with plastic wrap and refrigerate until ready to use.
Line a baking sheet with parchment paper.
Place bacon on the parchment paper and bake until just beginning to get golden around the edges. Do not over-cook. You want the bacon to remain very flexible.
Remove from oven and let cool.
Season scallops on all sides with kosher salt and freshly ground black pepper.
Wrap each scallop with one piece of bacon, securing it through the center with a toothpick. Repeat until all scallops are wrapped.
Bake for 15 – 20 minutes in preheated oven.
Serve immediately with sauce.
Serve as a starter with bacon-wrapped dates and hard cheese, like pecorino or manchego.
Shake ingredients with ice and strain into a chilled coupe glass. Garnish with the lemon peel on the rim of the glass.
notice how oscar checks everything out. even the bourbon. he takes his job seriously. didn’t you know? oscar is the guard dog of the djalali house. nothing gets past him. except for ollie from time-to-time. room and board are free and a bonus is paid out daily with treats. oscar does an exceptional job at alerting us if any deer wander into the yard…
These stuffed peppers are a delicious vegetarian and gluten-free appetizer.
Slice the peppers lengthwise. Make sure you slice it so that the halves will lay somewhat flat.
Scoop out the seeds and discard.
In a small bowl, stir the feta, cream cheese, garlic powder, and dill until combined.
It might be a bit lumpy. You can use a hand-mixer or just stir and stir! It’s ok if there are some lumps left from the feta.
Stuff each pepper with a bit of filling and then if you like, you can sprinkle with a bit more dill.
Serve immediately or pop them in the fridge for a few hours before serving.
mr. style calls ollie ‘the princess.’ she certainly takes advantage of her title by lounging on the counter.
oscar caught a whiff of bacon… he only has eyes for the appetizer tray.
all right, gang, that’s a wrap. another week has come and gone. oscar, ollie and i wish each of you a lovely weekend!