Coleson Foods, Inc.

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Breaded Scallops Okra and Jalapeño

Print Recipe
 Breaded Scallops Okra and Jalapeño
Large Scallops
Course Appetizer
Servings
People
Ingredients
Course Appetizer
Servings
People
Ingredients
Large Scallops
Instructions
  1. In 3 separate bowls, have flour mixture, egg whisked with milk, and bread crumbs ready.  
  2. Season the scallops with salt and pepper and toss in flour, then egg, then bread crumbs, one at a time.  
  3. Do the same with the okra and jalapeño.  
  4. Sauté in hot oil, turning to brown.  
  5. Serve with tartar sauce.

Mashed Sweet Potatoes

Print Recipe
 Mashed Sweet Potatoes
Sweet potatoes make a great savory side dish. I like to add chopped bacon on occasion. A dish I often make is a Turkey Scaloppini with a Portobello demi-glaze. Your options are endless.
Course Side Dish
Servings
People
Ingredients
Course Side Dish
Servings
People
Ingredients
Instructions
  1. Cut the sweet potatoes into 1 inch slices and boil in salted water until tender. Drain and mash. Add milk and seasonings.
  2. Work the mixture as little as possible.
  3. Add more milk if they seem dry.
Recipe Notes

Sweet potatoes have beige skin and pale yellow meat. Yams have purplish skin and bright orange meat. I have seen them mislabeled in stores. They vary in size so for portion sake let's use the equaivalent of 2 large baked potatoes.

Perfect Mashed Potatoes

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 Perfect Mashed Potatoes
Course Side Dish
Servings
People
Ingredients
Course Side Dish
Servings
People
Ingredients
Instructions
  1. Cut the potatoes into circles 1 inch thick, cover with salted water in a saucepan.
  2. Bring to a boil and simmer until tender.
  3. Drain, return to saucepan and add butter.
  4. Crush the pulp with a masher using an up and down motion. Don't over mix.
  5. Add the heated milk and mix with a gentle up and down motion.
  6. The potatoes should be fluffy. It is better to have them a little thin at first as they "set up" as they sit.
  7. Salt and pepper to taste.
Recipe Notes

I personally don't like the flavor of white pepper and don't use it. Some don't like to see black specks in their food. It is up to you.  A ricer is an option instead of a masher. It is hard to get the right texture by using an electric beater. It tends to over whip and the potatoes can get gummy.

Dessert Polenta

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 Dessert Polenta
Course Dessert
Servings
People
Ingredients
Course Dessert
Servings
People
Ingredients
Instructions
  1. Simmer ingredients until smooth and creamy, stirring constantly.
  2. Top with something yummy! Maybe ice cream or...caramel... pears, apples or bananas.
Recipe Notes

Topping:

Bring topping ingredients to a boil and simmer until it starts to thicken. Add 2 c. sliced or diced fruit, bring to a boil and simmer until tender. Adding a bit of cinnamon, vanilla, rum or brandy is nice.

Breakfast Polenta–Creamy

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 Breakfast Polenta--Creamy
Course Dessert
Servings
People
Ingredients
Course Dessert
Servings
People
Ingredients
Instructions
  1. Simmer all ingredients until smooth and not gritty, stirring constantly.
  2. If you like it thinner, add more milk.
  3. Top with any combination of maple syrup, heavy cream, brown sugar, raisins, etc.
Recipe Notes

Sautéed: Same as above except pour into a greased sheet pan or bread pan and cool. If you use a bread pan, once cool, remove it and slice into slices to saute in butter. These are great with maple syrup and sausage. If you used a sheet pan, cut into shapes to sauté.

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