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Notes: Keep the cheeses cold in the refrigerator until ready to grate them.
⢠Juniper uses Dukeâs mayonnaise for this recipe, which has a distinctive flavor.
⢠Be sure to use smoked paprika for this dish.
⢠Juniper uses Crystal Hot Sauce as the hot sauce.
⢠While Juniper uses a flavorful garlicky juice from the pickles they make in house, any pickle juice will do.
⢠The optional ¼ cup of cream cheese adds an extra creaminess and keeps the dip from separating, but it is not used in the Juniper recipe.
⢠The dip is baked and served in cast iron at Juniper, which helps it retain heat. You may use individual 6- or 8-ounce ramekins for this appetizer. Adjust the timing of the bake accordingly.
It is one of my favorite seasons finally. While I do enjoy the holiday season we are in, that is not the season I’m talking about. Scallop season is officially open and I can get fresh scallops from my local fish monger, Delano s Seadfood right down the road.
It’s always interesting when I talk with family and friends out of state when we discuss seafood. They want to know all about lobsters. The price per pound, hard shell of soft shell, they know all the lingo. They are always intrigues if I’ve had any lately, do I get it all of the time, etc.
Further 23% drop in US Atlantic scallop landings predicted for 2021
By
Dec. 10, 2020 21:19 GMT The New England Fishery Management Council (NEFMC) has predicted 40 million pounds (18,144 metric tons) of scallops will be caught in 2021, a 23% drop from the 51.6m lbs expected to be caught in 2020 and a 33% drop from the 60.5m lbs caught in 2019. [.]
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