HungryChris

A trip home from New Haven, this afternoon, brought us past Old Saybrook, and that means Johnny Ad's, or what the late Holly Moore called "Best fried clams I've found along the New England Coast". It has been quite a while since we have done fried clams, so we were overdue. Johnny Ad's is not on the water, sports little glamour, and from all outward appearances, is a pretty ordinary looking place. But, we were there for the fried clams, and they pretty much speak for themselves and did not disappoint!. HC

Not sure why, but I have been craving baked beans of late. Tonight, I did a batch in the IPot, complete with a smoked pork hock, otherwise, it was a warm weather dinner that included Korean BBQ wings (cooked on the grill) and cold leftovers. HC

When I heard that the temp would rise above 95 today, I got up early and made potato salad and coleslaw. Hot dogs on the grill with those sides tonight. HC

Not sure why you even ask. Of course I do!!! HC

Mussels, white wine, garlic and herbs with plenty of hot garlic bread. HC

Ham, Swiss and thinly shredded cabbage slaw. HC

The three bruschetta breakfast. HC

Uncured Bavarian Brat (Aldi), chopped kimchi and onions and ball park mustard. HC

I admire your courage! HC

I believe those tomatoes would appear unpeeled, even to the most casual observer. HC

As well as the obvious missing pieces of crackling prior to serving? HC

Just added to RecipeGullet. HC Host's note: the recipe is here.

Slice a medium sized sweet onion a little less than ¼” thick, shake the rings in a bag with 1 ¼ cup AP flour. After removing the rings from the flour, dump the flour into a large bowl, add an egg and just about a cup of milk, whisking, and looking for a batter a bit thinner than pancake batter. Give the rings a swim in the batter, turning with a fork to coat thoroughly. Drain them on a rack over a cookie sheet (that I cover with an old newspaper). Put about 1 ½ cup of seasoned breadcrumbs in a bowl and add a good amount of garlic powder and Tajin and mix well. When ready to fry, gently toss the still damp, but well drained rings in the breadcrumbs, turning to coat, and fry in a generous amount of peanut oil starting at 375F and trying to add only enough to drop the oil to 350 F, and fry until golden. Remove them from the hot oil, store in a 175 F oven, over an absorbent paper until they are all done, salt to taste and serve. HC

Fried sea scallops, onion rings and assorted add-ons. HC

Beautiful job, @Shelby!! HC

I had been looking at and wondering about, these crab legs in a local market for a few days. They seemed interesting. Today, I was there to buy sea scallops for dinner and thought I would give them a try. The flavor was good, but the meat stuck to the inside of the shells so much, that I knew Deb would lose patience and quickly tire of them, so they were delisted from any future menu. After vacuuming up the mess and shaking out the table linen, I decided to fetch a bit of Scandinavian Courage from the far reaches of the freezer to set things right. HC

Poached eggs on an English muffin, scrapple and fried zucchini. HC

Granted, I would be quite reluctant to want to eat a steak that well marbled, cold. I rather doubt there would be any leftovers with a steak like that served hot. HC

I do try to remove as much of the fat as I can as I trim up the steak for the sandwich into wide strips that are as thin as I can get them. HC

This is perhaps my favorite way to eat steak, sliced in a cold sandwich the next day. HC

Steak night. HC

Grilled corned pork tongue and Swiss: The long and short of it. HC Some weeks ago: But, back to our feature film.

English muffin with scrapple, peppers and onions and fried eggs. HC

I am hooked on their Dark Sea Salt Caramel Choc! HC

Fried shrimp with kimchi tartar dip and mixed veggies. HC