We hadn’t expected it…really, we hadn’t. When word came yesterday morning that Keeping the Feast won one of seven Catholic Press awards bestowed on The Monitor at the 2010 Catholic Press Association convention last weekend in New Orleans, the faithful foodies were speechless.
Keeping the Feast was awarded second place in the Best Online Blog category with a judge’s note that warmed the cockles of our hearts — hence the really corny decision to post a favorite recipe for scallops (a.k.a. cockles) today.
The judge wrote: “It is difficult not to recommend a blog that combines food and religion,” they said. “This blog integrates all the fun of The Food Network with family and religion in a way that made me hungry for more…A terrific job.”
Can you beat that? We wouldn’t even try. Simply put, we are thrilled at the turn of events for Keeping the Feast and equally thrilled that The Monitor also garnered awards for general excellence (third place for 1-17,000 circulation), best reporting on children, third place for “The Cryroom Blues” by freelancer Dorothy K. LaMantia. Craig Pittelli, a wonderful photographer, scored a third place in the best general news photo category for his touching “Fond Farewell” photo taken at the funeral of a Trenton firefighter.
The Monitor took second place for best stand-alone newspaper website; first place for the most effective single promotion piece to build web site traffic and another first for best circulation promotion campaign designed to drive traffic to the publication’s website.
All of the faithful foodies at The Monitor wanted to let you know of the good fortune and thank you for your enthusiastic response to Keeping the Feast. You are, afterall, the folks who fuel our desire to cook faithfully on!
Heavenly Baked Scallops
Ingredients: 4 tablespoons melted butter or subsitute; 1 1/2 pounds scallops, rinsed and drained (I prefer sea scallops but some people like bay scallops better); 1/2 cup seasoned dry breadcrumbs (I favor panko bread crumbs these days); 1 teaspoon onion powder; 1 teaspoon garlic powder; 1/2 teaspoon Hungarian paprika; 1/2 teaspoon parsley; 3 cloves garlic (crushed); 1/4 cup grated pecorino romano cheese.
Directions: preheat the oven to 400 degrees (I have taken to using a large convection/ toaster oven to bake or broil most seafood); pour the melted butter into a 2 quart casserole dish. Distribute the butter and scallops evenly. Combine the bread crumbs, onion powder, garlic powder, paprika, parsley; crushed garlic and Romano cheese in a bowl and sprinkle the mixture over the scallops. Bake in the pre-heated oven until the scallops are firm (about 20 minutes).