Shoguns

Recently two members of our BonafIDcatch team, myself included, had the pleasure of dining at a local restaurant in Alton known as Shogun. Upon arrival, we were greeted warmly and offered a choice between dining at the hibachi or dining at a table in a separate room. We chose the Hibachi, as we were looking forward to the experience and entertainment that was sure to be a part of our lunch excursion. As we were being led to our chairs at the Hibachi we couldn't help but to notice the overall cleanliness of the restaurant and before we knew [...]

2018-01-10T02:39:16+00:00April 26th, 2017|Foodie Reviews|0 Comments

Linguini with Sautéed Scallops and Peas

Author: Gina Homolka Source: https://www.skinnytaste.com/linguini-with-sauted-scallops-and-peas/ Linguini with Sautéed Scallops and Peas 4 oz linguini (whole wheat or low carb)1 cup frozen peas2 tbsp chopped parsley1 tsp extra virgin oil1 tesp butter6 large sea scallops (cleaned)course saltground pepper Cook pasta in a medium pot of boiling salted water until al dente, according to package instructions adding the peas to the boiling pasta water 4 minutes before finished. Reserve 1/2 cup of pasta water before draining, drain the pasta and return to pot. Add parsley and 1 teaspoon of olive oil. Stir, adding reserved pasta water a little at a time. Adjust [...]

2018-01-10T02:40:13+00:00April 9th, 2017|Recipes|0 Comments

Grilled Garlic Dijon Herb Salmon

Author: Gina Homolka Source: https://www.skinnytaste.com/grilled-garlic-dijon-herb-salmon/ Grilled Garlic Dijon Herb Salmon Salmon fillets seasoned with a garlic, Dijon herb sauce and served with a squeeze of fresh lemon... delicious!! 4 garlic cloves1 tsp dried Herbs de Provence1 tsp red wine vinegar1 tsp olive oil2 tbsp Dijon mustardolive oil spray (I used my misto)4 6 oz wild salmon fillets, 1" thick (if frozen, thaw first)salt and fresh ground pepper to taste4 lemon wedges for serving In a mini food processor, or using a mortar and pestle mash garlic with the herbs, vinegar, oil, and Dijon mustard until it becomes a paste. [...]

2018-01-10T02:41:59+00:00April 2nd, 2017|Recipes|0 Comments