A Restaurant Quality Dinner At Home

This is week is flying by!  Not that I'm complaining.  I have a three day weekend coming up and I'll gladly take it!  Also, tonight Greg and I are planning on celebrating our 5th anniversary out to dinner :)  Definitely looking forward to that!

So, to finish up my recap of Hilton Head this past weekend, I had to share my awesome family dinner with you guys.  It was kind of a joint effort in cooking, but I actually didn't contribute much to this meal (I think I was showering?!).  Most of it was cooked by my mom and brother.

My brother is a great cook.  He had an interest in cooking fairly early on, because he always wanted to eat.  I distinctly remember him making batches of fried rice was he was all of eleven years old.  If he hadn't gone into finance, I seriously think he could have had a career as a chef.

First up, he made a batch of guacamole.  He pretty much did it the same way I do.  I think the the only thing he did differently was to chop the tomato VERY finely, and try to de-seed it as much as possible.   

Okay, so eating lots of guac probably was the main reason I didn't contribute much to dinner ;)

Next up, he made seared scallops.  I believe they were seasoned with a little paprika.

Into the cast iron skillet.

He cooked them PERFECTLY.  Restaurant quality.  Seriously, it was that just done enough, but not overdone perfect amount of time in the pan that people strive for with scallops.

The salad was mainly made by Ashley, with assorted veggies, lettuce, and spinach.

My brother also did the spice rub for the steak, which consisted of 1/3 cocoa powder, 1/3 salt, and 1/3 chili powder.  I think this was a Bobby Flay recipe, and the rub is PHENOMENAL.  Cocoa powder might sound a little strange, but trust me, do it :)

My mom focused on cooking the Shrimp/Herbed Pasta.  Here is the recipe:

1 lb angel hair pasta
2 lbs shrimp, cleaned, devained, dried & sprinkled with seasoning like lemon pepper or Emril's

4 T EVOO divided

lg clove minced garlic

1/4 cup white wine

1/4 cup pasta cooking water

1 lemon, juiced

2T each chopped fresh basil, parsley, rosemary, chive

1 T butter

salt & crushed red pepper to taste

Parmesan cheese (optional)

Cook angel hair and set aside, reserve 1/4 cup cooking water.

Heat large skillet to medium high and saute shrimp in 2T EVOO a couple minutes per side; you may need to do it in 2 batches. Remove from skillet and place in bowl.

Add garlic just to heat through, do not burn!

Pour in wine & deglaze pan. Add reserved pasta water. Return shrimp, add lemon juice and herbs, butter, salt & pepper and remaining 2 T of EVOO. Quickly mix & heat through.

Sprinkle with shredded fresh Parmesan cheese if desired.

This pasta is fantastic.  It's light, lemony, buttery, and herb-y.  So good!

My plate, which also included fresh steamed green beans and I also tried to slices of my bro's spiced rubbed steak.

My dad's choice for our wine that night was this Acrobat Pinot Noir.  Yum!

He recently got into using an aerator and said it really seems to make a difference.

Dessert was leftover raspberry, chocolate, almond birthday cake. 

Meals at my parents' house are almost always restaurant quality good.  Our dinner conversations are always lively and fun too.  I love being at my parents' house :)