Sunday Sipping and Supper Series
We started this Sunday with a wonderful morning at Immanuel Lutheran in Puyallup. Service starts at 10:30 and always feeds our soul with God’s love. Pastor Garrett challenged us to tell each other what we thought Heaven would be like and then proceeded with an encouraging message from the revelations study reminding us all that Heaven will complete in us a full capacity of joy. Think of that. No sorrow, pain, or suffering. Any deficiency you experience in this world will be rectified in the presence of our Heavenly Father. It’s truly a glorious truth.
That brings us to a well loved tradition as a couple; Sunday afternoon sipping and supper. We love to cook a special meal together and pair it with some delectable wine. Today we merge two Sundays of meal experiences. The first was lobster tails and a mix of scallops and shrimp in a savory cream sauce.
I (Denice) simply cut the lobster tail open from the back lifting the meat out slightly, placing it in a casserole dish, and pouring a butter, garlic, salt, and pepper glaze over the top. I cooked it in a 400 degree oven for about 20 minutes. Meanwhile, I sautéed the scallops and shrimp in a little butter and garlic until done (the seafood changes from it’s opaque color to know its done), added a few tablespoons of heavy cream, fresh garlic, salt, and pepper, and a handful of parmesan and coat. I suggest serving it immediately. Do you notice there is not a lot of specific measurements here? That’s because you don’t need them. It’s an easy but elegant dish to put together in under an hour and season to taste! All that’s left is to sit and enjoy!
Sautéed mix…
A mix of scallops and shrimp in a savory cream sauce.
The second was a delectable but simple cheese crusted tilapia and blue cheese naan coupled with a simple salad of greens and raspberry vinegarette. I season the tilapia fillets with garlic, salt, pepper, smoked paprika, and top with a mixture of any shredded cheese (any favorite cheese will do) mixed with enough mayo and to make it stick together. I was lazy today and used a packet of ranch seasoning in the cheese mixture. In the future I’ll make a seafood seasoning mix but the ranch worked wonders. I (Denice) spread this on the fillets and cook at 400 degrees for about 25 minutes. Meanwhile Zeek spread some butter on naan (bought ours from Coscto but next time I might share a focaccia recipe!) and broil 5 minutes. We used a mix greens for our salad, tomato, and cucumber. I mixed 2 tblsp of red wine to 6 tblsp of apple cider vinegar along with 4tblsp olive oil and 6 tblsp of raspberry preserves to make a delicious vinaigrette. Since I don’t eat meat for the most part, I also added feta and honey glazed walnuts to my salad. It was an explosion of great flavor.
We paired this with Denice’s favorite for summer (any cheap brut) and Zeek’s gift of mead from our buddy Milo. Contrivance, Perky Py came from the Maple Valley Farmers Market. Milo surprised us with a bottle after remembering our fun outing at Edison City Alehouse a few months ago when we shared a bottle of mead with our table. These paired with our meal quite lovely. What a Sunday!