Lazy Soup

Paul was at th gym an saw Rachel Ray cooking this soup. He HAD to come home and make it. I am not kidding.....it is the best soup I have ever eaten! I can't believe Paul Mitchell made it! I made grilled cheese sandwiches to go with. Texas toast grilled with 4 cheeses, prociutto and fresh basil. Lemme tell you......TO DIE FOR! This is comfort food at it's finest!

Lazy Soup: Roasted Tomato and Roasted Garlic Soup



Serves 4


If you love a good old-fashioned bowl of tomato soup, this is the soup for you! Try serving it with Cheese and Herb Puffs.

Ingredients

* 2 heads garlic
* Extra virgin olive oil (EVOO), for drizzling, plus 2 tablespoons
* Salt and pepper
* 12 plum or Roma tomatoes, halved lengthwise
* 2 tablespoons fresh herbs, such as fresh thyme, rosemary and parsley, chopped
* 1 onion, chopped
* 1 can Italian tomatoes or crushed tomatoes (I use San Marzano)
* 4 cups chicken or vegetable stock
* A generous handful of basil, shredded or torn

Preparation

Pre-heat the oven to 425°F.

Cut the end off the heads of garlic, drizzle with EVOO and season with salt and pepper. Wrap them in foil and roast until soft, 40-45 minutes.

Reduce the heat to 300°F. Arrange the halved tomatoes on a wire rack set on a baking sheet so that the heat can circulate around the tomatoes. Drizzle with EVOO and season with salt, pepper and herbs of choice. Roast for 2 hours.

When the tomatoes are done, sauté the onion 1 tablespon EVOO, a turn of the pan, until soft, 10 minutes. Place the roasted garlic cloves, half of the roasted tomatoes, the onion and the canned tomatoes in a food processor and purée until smooth. Place the tomato base in a pot with the stock and stir to combine and heat through.

Chop the remaining roasted tomatoes, then stir them into the soup to give the soup some texture. Serve in shallow bowls topped with cheese puffs or grilled cheese sandwiches alongside.

Gratin Dauphinois

I'm feeling a little French today. Don't ask me why, but just roll with me....
Wanted to make a cassoulet, but it is just not cold enough outside for me to get the full effect. So, I decided to share another favorite that is easy, delicious, and very french. A gratin!
A gratin is the perfect side dish for almost any meal. It is delicious, easy, a looks beautiful. Typically the French would use a low oblong gratin casserole....but if you don't have one a 3 qt. baking dish will do nicely. Depending on what is in season you may add fresh vegetables to the dish. asparagus or leeks in the spring, zucchini or cherry tomatoes in the summer, wild mushrooms or cauliflower in the fall, and onions and cheese in the winter. Make it your own!

Gratin Dauphinois

5 cloves of garlic chopped
3 1/2-4 lbs. potatoes, peeled
Salt and freshly ground pepper
1 cup heavy cream
4 tablespoons unsalted butter
2 tablespoons mixed chopped chives and Italian parsley

Preheat oven to 375 degrees. Butter your baking dish and sprinkle 1/2 of the garlic on the bottom and sides of dish.

Using a mandoline or a very sharp knife cut the potatoes into 1/8 inch thick slices. Arrange a layer of potatoes in the dish, overlapping slightly and then salt and pepper them. Pour a few spoonfuls of cream over it. Sprinkle some more garlic on it and repeat....using all of the potatoes. Make 3 layers if you need to. Pour on any remaining cream and dot with more butter.

Bake until the potatoes are very tender and have absorbed all of the cream and are golden brown on top. About 1-1 1/2 hours. To get a nice brown crust raise the temp to 400 for the last 15 minutes.

Serve from the casserole dish sprinkling chives and parsley on top when you serve.

Merci!

It's Fall!

Just wanted to share with you some beautiful arrangements I created for a dinner party I had last night. Lots of fun and good friends.....and the house looked wonderful! bring out those fall colors!

Cioppino

Cioppino is to American seafood stews what zuppa di pesce or bouillabaisse are to the Mediterranean. Hundreds of recipes exist for cioppino, and as a cook you do have some latitude in what you add. But you must have a combination of shrimp, fish and shellfish -- specifically the Dungeness crab -- as well as garlic and tomatoes, if you want to make an authentic cioppino. This recipe serves up to 12 as a light soup course, or up to 6 as a main course.
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 70 minutes
Ingredients:

* 6 finely chopped garlic cloves
* 1 chopped medium yellow onion
* 1/2 finely chopped bell pepper
* 1/2 finely chopped celery stalk
* 1 finely chopped hot chile, such as a serrano
* 1/4 cup olive oil
* 2 T. tomato paste
* 1 cup dry rose wine
* 5 large tomatoes grated or 1 28oz. can crushed tomatoes
* 2 cups seafood stock (chicken stock will do)
* 1 T. crumbled dried oregano
* 1 pound medium shrimp
* 1 pound firm fish (halibut, sturgeon, swordfish, monkfish, tuna, tilefish) cut into large chunks
* 1/2 pound (or more) Dungeness crab meat
* 1-2 pounds various shellfish (Littleneck clams, mussels, oysters) in the shell
* 2 T. finely chopped parsley, for garnish
* 2 T. finely chopped basil, for garnish
* Salt and freshly ground black pepper

Preparation:

Scrub the shells of the clams, mussels, oysters well.

In a large, deep pot or Dutch oven, heat the olive oil over medium-high heat for 3 minutes. Add the onion, celery, bell pepper and hot chile, mix to combine and cook until the onion is translucent. If you get a little browning, that's good, but the goal here is not to brown everything.

Add the garlic, some salt and dried oregano, then cook for another 2 minutes.

Add the tomato paste and mix well to combine. Turn the heat down to medium, and cook this until it turns the color of brick, about 4-5 minutes. Do not let it burn.

Turn the heat up to high, then add the wine. Mix it well and let the alcohol cook off for a minute or two. Then add the seafood stock and tomatoes. Bring it to a boil, then drop the heat to medium-low.

Let this simmer (if you use a thermometer look for about 190 degrees) for 20 minutes.

Now it's time for the seafood: Start with the fish, which will need the longest time. Let the fish cook for 5 minutes, then add the clams, mussels, etc. Cover the pot and let this cook for 3-5 minutes.

Uncover the pot -- the clams should have opened by now -- and add the shrimp. When the shrimp are mostly pink, about 2-3 minutes, add the Dungeness crab meat (which should already have been cooked).

Turn off the heat, adjust the seasoning (it may not need more salt because the broth from inside the clams is salty). Ladle the stew into deep bowls. Garnish with a mix of the parsley and basil and serve with -- what else? -- sourdough bread.

Oh, and one more thing: Give your guests a bowl to toss the shells in, and provide plenty of napkins.

Pineapple Upside Down Cake

Pineapple Upside Down Cake
Ingredients

* 1/2 ripe medium pineapple, peeled, cored, eyes removed and sliced into 1/2-inch rounds (about 4 or 5 slices)
* 3/4 cup (1 1/2 sticks) unsalted butter
* 3/4 cup light brown sugar
* 14 pecan halves
* 1 cup cake flour (not self-rising)
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup granulated sugar
* 2 eggs
* 1 cup buttermilk
* 1 1/2 teaspoons vanilla extract
* 1 tablespoon dark rum ( my favorite part!)
* 4 fresh cherries, halved and pits removed

Directions

Melt 4 tablespoons of the butter in a 10-inch cast iron skillet, over medium heat. Add the brown sugar and stir to combine. Increase the heat to medium high and cook until the sugar mixture is bubbly, about 2 minutes. Arrange pineapple slices in the skillet in a pleasing pattern and continue to cook for 2 minutes, or until the sugar mixture turns an amber color. Turn the pineapple slices over and remove the pan from the heat. (The mixture will continue to cook even though the heat is off.) Arrange the pecan halves in the spaces between the rings. Set aside to cool slightly.

Preheat the oven to 375 degrees F.

Stir together the flours, baking powder, baking soda, and salt in a medium mixing bowl.

In the bowl of an electric mixer, cream together the remaining 1/2 cup butter and the granulated sugar until light and fluffy. Add the eggs, 1 at a time, mixing just until incorporated. Add the flour mixture and buttermilk alternately in 3 batches, mixing at low speed after each addition until just combined. Stir in the vanilla and rum.

Spoon the batter evenly over the pineapple slices in the skillet. Bake in the middle of the oven until golden brown and a tester comes out clean, 35 to 40 minutes.

Cool the cake in the skillet on a wire rack for 4 minutes only. Run a thin knife around the edge of the cake and, wearing oven mitts and working quickly, invert the cake onto a cake plate, keeping plate and skillet firmly pressed together. Carefully lift the skillet off cake and replace any fruit stuck to the bottom of the skillet, if necessary. Arrange the fresh cherry halves, cut side down, into the top of the cake, in the center of the pineapple rings.

Serve cake warm or at room temperature. With a rum and Coke.

Watermelon Daquiri

What is not to LOVE about this? Refreshing, delicious, and so much fun! The watermelons are at their peak right now, so indulge!!! Just make sure that when you whip up a batch you call me! I'll be right over!

WATERMELON DAQUIRIS

* Pulp from 2 1/2 pounds watermelon, seeded, cut into pieces, and frozen
* 1/2 to 1/3 cup lime juice, or to taste
* 3 tablespoons superfine granulated sugar
* 3 teaspoons orange-flavored liqueur....I like Cointreau
* 1 cup plus 2 tablespoons dark rum


In a blender, or in a food processor fitted with the steel blade, purée watermelon, lime juice, sugar, orange-flavored liqueur and rum until smooth, and divide among chilled stemmed glasses.

Garnish with a sprig of mint.

Now, what time should I be there?

A Pic of me

Here is a fun pic of me while I prepared for Lanay's baby shower. The food was amazing!!!

Crab, Mango, and Avocado Salad

LOVE this simple salad! Great for these hot summer days. Grab a bottle of white wine, and you have a fabulously decadent meal! Nothing celebrates the summertime more......

Crab Mango and Avocado Salad

INGREDIENTS

* 3 tablespoons orange juice
* 1 tablespoon fresh lime juice
* 1 tablespoon honey
* 1 teaspoon grated orange peel
* 3 tablespoons olive oil
* 1/2 red onion, sliced paper-thin
* 1 pound fresh lump crabmeat, picked over, separated into chunks
* 1 large (15- to 16-ounce) mango, peeled, pitted, sliced
* 1 large avocado, halved, pitted, peeled, sliced
* 12 large Boston lettuce leaves

PREPARATION



Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. I used Australian pink salt. Love the delicate flavor with the crab! Mix in onion; let marinate 15 minutes.

Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

Yes, it really is this easy! And SO good! Drink your wine with your pinky finger stuck straight out. With a foo-foo salad like this, it is a MUST! LOL!

Summer Melon Salsa

This is so good and so refreshing I just had to share it. I served it at my party last weekend and it was a HUGE hit! Plus, it's easy!

Summer Melon Salsa


* 1 cup cucumber (peeled, seeds out, cut small)
* 3 cups melon ( watermelon, cantaloupe, honeydew)
* 1 cup grapes sliced in half
* ½ cup onion (chopped fine - try red or purple varieties)
* ¼ cup lime juice
* 3 T cilantro (fresh is best)
* 2 T chopped hot pepper (like jalapeno)
* 1 tsp salt (sea salt is good here but plain is fine)
* ¼ tsp pepper (fresh ground pops out the taste better)


Mix together and chill for one hour. Serve with delicious chips or as a side to fish and seafood dishes.

Poached King Salmon with Cucumber Beurre Blanc

I love salmon. Pure and simple. This is salmon season, and it is SO available right now. You don't have to pawn your diamonds and get Copper River, either. The King salmon is delicious, as well as the Columbia River. I love salmon that is a bit fatty, as it will yield a moister fish. The reason so many do not like salmon is because they cook it to death. Here is a recipe that will be delicious, and SO impressive. And it's easy, too!

Poached King Salmon with Cucumber Beurre Blanc


This recipe will yield 6 servings, but if you are serving more it is easy to just add a few more fillets. Ideally you will use a whole fish, but if that is too much the fillets will be ok. Try to get the fishmonger to give you the head and tail. You'll need them. If purchasing a whole fish get him too remove the pin bones with tweezers or needle nosed pliers.

6 6-8 oz salmon fillets
4 cups water
1 1/4 cup dry white wine
1 bay leaf
1 tbsp. white peppercorns
1 bunch parsley stems
1 small onion coarsely chopped
1/2 head fennel thickly sliced
1/2 cup coarsely chopped celery
1 tspn. salt
Cucumber Beurre Blanc * recipe to follow
peeled chopped cucumber

Place head and tail into a stock pot and cover with 4-5 cups of water. Add the wine and the next 6 ingredients. Bring it to a boil. Reduce heat, and simmer for 30 minutes. Pour through a fine mesh strainer and discard the solids. Return to a pot and stir in the salt. Pour this liquid into a fish poacher. If you don't have a poacher, don't worry about it. Use a 13 X 9 baking pan with a cake rack inside of it.

Bring the liquid to a boil, and add the fish. Simmer for 10 minutes, remove from heat, and let stand for 5 minutes.

Remove the salmon and place on serving plates. Top with Cucumber Beurre Blanc and chopped cucumber. Serve with steamed summer vegetables.

Cucumber Beurre Blanc

4 cups peeled chopped cucumber
1/2 cup whipping cream
3 tbspns fresh lemon juice
1 cup unsalted butter, cut in pieces
1/4 tspn salt
1/8 tspn ground white pepper

Process the cucumber in a food processor until liquefied. Strain and measure 1 cup of liquid. Combine this liquid, cream, and lemon juice in a saucepan, and bring to a slow boil. Reduce heat and simmer for about 25 minutes or until it reduces to about 1/2 cup. Reduce heat to low and whisk in butter 1 piece at a time. DO NOT OVERHEAT OR IT WILL SEPARATE! Stir in salt and pepper.

Get ready for your guests to kiss your ass. Really. ;)

Grilled Pork Loin Sandwiches with Spicy Mango Ketchup

Looking to BBQ this 4th of July? I'm going to post a few of my favorites! Combine these recipes with some sangria, beer, and a few friends, and you will have a BANG up time!

Grilled Pork Loin Sandwiches with Spicy Mango Ketchup

For the pork loins:

Buy two pork loins

Rub your loins (hehehehe)with some vegetable oil and rub with your favorite rub or just some kosher salt and coarse ground pepper.

Cut loins into medallions about 1/4" thick and grill for about 2 minutes on each side.

Mango Ketchup

If you can't buy a bottle at your favorite store, you can make it.

2 tbspns olive oil
1 small onion coarsely chopped
2 cloves garlic coarsely chopped
1/4 tspn cinnamon
1/4 tspn allspice
1 tablespoon honey
pinch of cloves
1 small habanero pepper or scotch bonnet seeded and finely chopped
1 ripe mango peeled, pitted and coarsely chopped
1 tspn dijon mustard
1/4 cup red wwine vinegar
kosher salt and fresh cracked pepper

Heat the olive oil with medium heat. Add the onion and garlic and cook until soft. Add the spices and the habanero and cook for one more minute. Add the mango and cook until softened, 15-20 minutes. Place the mixture in a food processor, add the mustard and vinegar and process until smooth. Season with salt and pepper. May e refrigerated for a day. Serve at room temperature. Makes about 2 cups.

To Assemble:

8 Kaiser rolls split
Mango Ketchup
2 medium red bell peppers grilled and julienned
2 medium yellow bell peppers grilled and julienned

Grill the rolls split side down. Divide the pork loin between the rolls. Top with grilled peppers and Mango Ketchup. YUM!

Papa's Sangria

This is father's day weekend! I'm just back from vacation and will be sharing quite a few delicious recipes, but for now.....a tribute to Pop! An easy sangria to make while YOU cook for dear old Dad this Sunday!

Papa's Sangria


1 Bottle of red wine 1 Lemon cut into wedges
1/2 cup of brandy
1 Orange cut into wedges
1 Lime cut into wedges
1 Tbsp agave nectar
Splash of orange juice or lemonade
1 Cup of raspberries or strawberries (may use thawed or frozen)
1 cup of frozen diced pineapple
4 Cups ( 1/2 bottle) sparkling soda ( any flavor)

Serve to Dad while he lays in a hammock and you are mowing the yard!

Drunken Chicken Lollipops

I am so excited to be traveling yet again to the British Virgin Islands!!! We are taking 2 couples that have never been before, and I want to make this trip so memorable! A big part of the day is happy hour.....or, happy aaaarrrrrggghhh!!! in pirate speak. Here is one that a local chef turned me onto.......

Drunken Chicken Lollipops

45 min | 10 min prep

12 -15 appetizer servings

* 1 1/2 lbs boneless skinless chicken breasts
* 1 (1 lb) package sliced bacon
* 3/4 cup firmly packed brown sugar
* 2 tablespoons ancho chili powder
* 1/4 tsp. cayenne pepper

* short wooden skewers
* 1 cup bourbon whisky

A day ahead of time soak your skewers in the bourbon. Taste it first, to make sure it is a good one. I mix mine with ginger ale.

Now, this is how to prepare them. Make sure you have taken an Advil to help with the hangover you acquired the night before at your bourbon "tasting".



1. Preheat oven to 350°F.
2. Cut chicken breasts into 1-inch X 2-inch cubes.
3. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a bourbon soaked skewer inserted on the diagonal starting where bacon seam overlaps.
4. Stir together brown sugar and chili powder and cayenne. Dredge wrapped chicken in mixture.
5. Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan.
6. Bake at 350°F for 18 to 22 minutes, or until bacon is crisp.

Or, you could grill them, or broil them, but wrap your stick with foil so they don't burn the hell up. And for Gawd's sakes don't over cook the chicken.

Might as well finish off that bottle of bourbon if you have any left.

It's BOOberry time!

I love blueberries! They are so sweet, so delicious, and great for so many recipes! Pancakes, on cereal, in a salad, as a glaze for duck and chicken.....you name it! This is blueberry season, so I thought I would give you one of my favorite recipes. By the way, I am munching on some as I type!

Blueberry and Banana Brown Betty

Make your own bread crumbs by cutting the bread into slices, cut off the crust, and drop them into a food processor and pulse.

5 large egg yolks
1/2 cup sugar
pinch of salt
1 pint half and half
1 vanilla bean split
1 cinnamon stick
2 cups fresh brioche crumbs
1/2 cup packed brown sugar
4 tablespoons unsalted butter melted
1 tspn. ground cinnamon
4 ripe bananas sliced 1/4 inch thick
1 pint blueberries

Preheat oven to 325. In a bowl whisk egg yolks with the sugar and salt. In a saucepan combine the half and half, vanilla bean and cinnamon stick and cook over medium high heat until bubbles appear around the edges. Gradually whisk the hot liquid into the egg yolks. Return the mixture to the saucepan and cook over low heat, stirring with a wooden spoon until the custard is thick enough to coat the back of the spoon, about 5 minutes; do not boil.

Spread the brioche crumbs in a baking pan and bake for about 5 minutes, or until lightly toasted. In a medium bowl toss the crumbs with the brown sugar, melted butter, and ground cinnamon.

In a shallow 2 qt. baking dish combine the bananas and the blueberries. Strain the custard over the fruit. Sprinkle the crumb topping over the whole thing. Set the baking pan in a roasting pan and pour 1 inch of hot water in the pan. Bake for about 20 minutes or until it is heated and the top is golden.

Your Grandma will be so proud!!!!

TIME OUT!

I apologize! I've been so busy that I haven't had time to share. PROMISE an awesome recipe in the beginning of next week! In the meantime, drink wine, laugh, and make a new friend!

Saturday is Derby Day!!! Nothing says "Derby" more than a mint julep.....and an awesome hat. In honor of the Running for the Roses here are two ways to celebrate in style. One is traditional, the other is for the faint of heart. Although, option #2 is delicious!

Traditional Mint Julep

Ingredients:

* About 20 mint leaves, plus more for garnish if you like
* 2 tsp. sugar or 2 tsp. simple syrup or mint simple syrup
* 2 to 3 oz. bourbon
* Plenty of crushed ice

You can make a mint simple syrup with this method: In a small saucepan over medium-high heat, bring 1/2 cup sugar and 1 cup water to a boil. Add 1/2 cup fresh mint leaves. Reduce heat to maintain a simmer and cook until slightly thickened, about 10 minutes. Transfer syrup to a small metal bowl and let sit until cool, about 10 minutes. Use warm, let cool to room temperature, or store, covered and chilled, up to six months.

Preparation:

1. Put mint leaves and sugar (or simple syrup or Simple Mint Syrup in Mint Julep cup, old-fashioned glass, or similar vessel. I prefer a silver cup. I also prefer to muddle my mint with the sugar instead of using the syrup. It just makes me feel very "proper" (if that is possible)
2. Muddle leaves and sugar until sugar dissolves. This will take a minute or two and a bit of effort. Do not be discouraged - the sugar and mint will come together in a lovely, fragrant mash.
3. Add bourbon, stir. Fill glass with crushed ice and stir until an icy frost develops on the outside of the glass (this will be more obvious and apparent on a metal or silver cup than on glass).
4. Garnish with additional mint leaves (or even an entire sprig), if you're so inclined. But in any case, serve immediately.

Makes 1 Mint Julep Cocktail. P.S. Wear a big fancy hat.

Now, here is my recipe for Mint "Tulips"

Ingredients:

3 oz. dry white wine
1 oz sparkling pear soda
1 tsp. agave nectar
Garnish with fresh mint.

Chill all the ingredients except the mint beforehand. Mix together and enjoy. You can use a bit of crushed ice, but I don't. This is a lighter version, and very easy too do. Yes, you can drink a few more of them, but you must wear a smaller hat. Only the big girls drinking bourbon can wear the big hats.

Pappardelli ...OMG!!!!

Tonight I created a masterpiece. In 30 minutes. I saw a picture of a pasta dish on this months edition of Bon Appetite. My mind began swirling (without a glass of wine) and I just had to make it tonight. I didn't use a recipe, but came up with this myownself. Goot Gawd Almighty......I should patent this shit.

Spring Pappardelli

In a large cast iron dutch oven brown 8 strips of peppered bacon and a jar of anchovies with it's oil. Add about 1/4 cup of good olive oil to the pan. Get it hot. Add 6 cloves of fresh garlic, chopped. 3 shallots, a bunch of fresh asparagus tips, 1 cup of fresh English peas,a quarter of a yellow bell pepper, a quarter of a green bell pepper, 1 cup of fresh sun dried tomatoes, and a cup of mushrooms. I used clamshells because they are so delicate and delicious. Saute until tender...about 10-15 minutes. Squeeze the juice of a fresh lemon over it.

While you were doing this you should have boiled a large pot of water with salt and olive oil added. Cook your pappardelli until al dente.

Add about a cup of pasta water to the veggie mixture. Simmer for 5 minutes.

Drain the pasta and put in a large bowl. Add the veggie mixture and toss. Garnish with parmesan cheese.

Good Gawd Miss Molly. Simple. Delicious. Inexpensive. Winner Winner, Italian Spring Dinner.

Wine is optional......but not at my house. I chose a Pinot Grigio.

It's Party Time Patio Style!!!!

There is nothing in the world like partying with your friends and family on the patio! This time of year brings us perfect weather, and we are all dying to get the hell back outside. I love to cook outdoors, and my daughter told me today to make it easy. So here are a few recipes for delicious flat breads (pizzas) that you can do on the grill. all you need is an ice chest of cold beer and a blender, and you have the perfect springtime party! Now, you can do this the homemade way, which isn't any work at all, or buy pre-prepared crusts and toppings.

Grilled Flat bread with Beef Filet, White Bean Puree, and Sun-Dried Tomato Relish

Purchase those pre-done round flat bread crusts at the store. Yes, it is easy to make, but my daughter said I do too much, so I am gonna simplify this for you. If you want the recipe for the crust, make a comment in the comment section after the recipe.

For the puree:
In a food processor throw 2 cups of canned cannelini beans. 4 cloves of garlic, peeled and smashed. 3 tablespoons olive oil. 2 tablespoons of lemon juice. 1 tablespoon of chopped thyme. Kosher salt and pepper. Press the button. There. Now you have your sauce.

For the sun dried tomato relish:
In a bowl combine 10 sun-dried tomatoes in oil drained and cut up into matchsticks. 4 roasted shallots sliced thin. (Put the shallots in a foil pack, cover with olive oil and salt and pepper and roast for 45 min. Remove skins and slice)
2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 teaspoon of honey. Kosher salt and pepper.

For the Filet of Beef:
rub olive oil and smashed garlic all over a 1 lb. beef tenderloin. Grill the meat for 8 minutes for medium rare. Let set for 10 minutes. Slice thin.

To assemble:
Lay foil on the grill. Put down the flat bread. Spread puree all over it. Add the sliced beef, and top with the tomato relish. Close the grill and cook for 3-4 minutes. Remove. Slice and eat.

Grilled Flat bread with Caramelized onions, Cabrales Blue Cheese, and Wild Mushrooms

On the stove place 3 thinly sliced Spanish onions in a pot. Add 2 tablespoons of butter, some kosher salt, and 1 teaspoon of sugar. Cook until caramelized about 15-20 minutes.

Heat up 1/4 cup of olive oil and add 2 pounds of assorted wild mushrooms. Saute' until soft, and add salt and pepper.

Brush your flat bread with olive oil. Spread 1 pound of thinly sliced mozzarella cheese over it. Add the mushrooms and the onions and sprinkle with the crumbled Cabrales Blue Cheese. Place on foil on top of grill and close the lid. Cook for 3=4 minutes. Remove and slice.

Use your imagination! assemble ingredients, either homemade or bought, and let your guests make the pizzas! Shrimp, sausages, chicken, you name it!!! MMMMMMMMMM......
I just thought of making a grilled chicken with fresh basil, pesto, parmesan and fresh tomato pizza! I amaze myself. ;)

Tuscan Tuna!

Here is a wonderful recipe that is not only easy....but delicious and healthy, too!!!! I promise you, this is not your Grandma's Chicken of the Sea recipe. Start off by using Ventresca tuna. That is tuna belly filets. SUCH a huge difference! Think of it as the filet mignon of tuna. And to top it all off.....each serving is just 100 calories and 23 grams of protien!!!

Tuscan Tuna Salad

1 can Ventresca tuna
1 can cannelini beans
1/3 cup of chopped fresh basil
1/4 cup of chopped dill
1/4 cup of white balsamic vinegar
3 tablespoon of capers
1/4 cup chopped red onion
1 tablespoon of pimento
juice of one fresh lemon
sea salt and cracked pepper to taste

Drain the tuna and the cannelini. Add the rest of the ingredients and toss. Serve inside a ripe fresh tomato or on a bed of butter lettuce with a glass of white wine. Tastes best if served on a patio with friends!

It's SALMON time again!

Salmon is in season!!! Copper River salmon will be thee star of your fish market very soon! Everyone loves salmon, and here is a delicious way to impress your family and friends. It's all about the sauce!

Salmon with Sweet Corn, Shiitake Mushrooms, and Balsamic Butter Sauce.

1/2 lb chilled butter plus 4 tbspns.
3/4 lb shiitake mushrooms, stems removed and reserved, caps thinly sliced
3/4 cup sliced red onions
1 1/2 tspn. sliced garlic
1 medium tomato coarsely chopped
3/4 tspn black peppercorns
1 bay leaf
1/4 cup balsamic vinegar
3/4 tspn kosher salt
freshly ground black pepper to taste
4 cups of sweet corn kernels
4 6 oz skinless salmon filets
2 tbspn olive oil
3 tablespoons minced chives

Cut the 1/2 lb of butter in chunks and keep in fridge.

To make the sauce, melt 1 tbspn of butter in a medium saucepan. Add the mushroom stems, onions, garlic,tomato, peppercorns, and bay leaf. Cook stirring every now and then until the veggies are soft. About 7 minutes.
Add the balsamic and 1/4 cup of water, raise the heat and reduce until syrupy.
Reduce the heat to low and whisk in chilled butter a few pieces at a time. Don't be in a hurry! Allow each addition of butter to melt before you add more. The sauce should be just below a simmer the whole time. After all of the butter has been added strain the sauce through a fine mesh strainer into a double boiler set over low heat. Season with salt and pepper and keep warm.

Heat oven to 200 degrees

Melt 3 tbspns of butter in a large skillet. Add the mushrooms and stir and cook for about 5 minutes. Add the corn and cook 5 more minutes. Put the skillet in the oven to keep warm.

Season the salmon with salt and pepper. Heat olive oil in a large fry pan and sear the salmon until golden....about 3-5 minutes. Turn it over and cook about 3 minutes more. Transfer the salmon to a platter and surround it with the corn/mushroom mixture. Top it off with the sauce and then finish it with the chopped chives.

A tomato arugula salad and a bottle of Viognier would be perfect for this meal!!!

This is delicious, easy, and so impressive!

My Favorite Easter Recipe

Mimosas!

Pour a glass of champagne. Splash in some Blood Orange juice. Or not.

Happy Easter, my friends!!

Easter Bliss!

Easter is this weekend and strawberries are here! Now, I am not a baker, but I wanted to come up with something for my family other than the traditional leg of lamb. In fact, we are not having leg of lamb this Easter. We are having a great group of friends over and doing paella on the patio! Not exactly traditional, but tons of fun!!! As the perfect ending to such a great meal, and to make the most out of the strawberries, I have scoured my cookbooks to find the perfect dessert. And here it is!

CHOCOLATE STRAWBERRY SHORTCAKE

Take 2 pints of freshly cleaned and sliced strawberries and stir in 1/2 cup of sugar and 1/4 cup of kirsch. If you can't get kirsch, use brandy or cherry schnapps. Cover and chill for 2 hours.

Heat your oven to 350. Line a baking sheet with parchment paper.

Sift into a large bowl 2 cups of all purpose flour with 2 tspns of baking powder and a pinch of salt. Ad 3 tablespoons of sugar. Mix well. Add 1 stick of unsalted butter and work it into the dry mixture with your hands until it looks like coarse crumbs. Wash your hands first. No butt scratchin' when you are doing this. Add 3/4 cup of chocolate milk and gently mix it all up. The dough will be sticky.

Dust your work surface with 1 tablespoon of flour. Turn the dough onto the floured surface. If you have kids or grandkids get them to help you. It is so much fun! Gently fol each edge to the center. Pick it up and add another tablespoon of flour to the surface. Return the dough to the surface and fold it again. Turn the dough over and lightly press it to a 3/4 inch thickness. Cut out 8 shortcakes using a 2 1/2 inch cookie cutter.

Place them on the prepped baking sheet and bake for 25 minutes. Let them cool on a wire rack.

To serve slice the shortcakes in half, like a biscuit. Put a scoop of French Vanilla ice cream in the bottom half and cover with the top of the shortcake. Spoon the strawberries over the top and cover with powdered sugar or whipped cream.

Peter Cottontail will be so proud!

My Oh My...Chicken Pot Pie!

Needing some comfort food tonight. I am so exhausted after this past weekend. HAPPY, but exhausted! Came home to find my husband and an empty fridge. He had eaten the last frozen casserole and Hot Pocket. I could see that he needed some comfort food, and a good smelling kitchen asap. Dug around and came up with some yummy stuff for a chicken pot pie! Fast, easy, and delicious!

CHICKEN POT PIE

Cut up 2-3 boneless chicken breasts. Sautee them in about 3/4 stick of butter. Add some chopped onion, some roasted garlic, some chopped carrots. Sautee for about 10 minutes. Add some frozen veggies. I added a Tuscan mix of green beans, corn, broccoli, red bell pepper, and mushrooms. Sautee 2-3 more minutes. Sprinkle with about 1//3 cup of flour. Add some cream, or milk, or half and half. Whatever ya got. A splash of white wine is good, too. Stir until it makes a white gravy and add salt, pepper, and some thyme.

Put a store bought pie crust into a deep dish pie plate. Pour in the chicken mixture. Put a pie crust lid on it. Vent the top and place on a cookie sheet in a 350 oven for 40 minutes or so.

Fast easy and guaranteed to be a crowd pleaser. Or, just a husband pleaser. Mine is grinnin' like a mule eatin' sawbriars right now. Or maybe he's grinnin' because he missed me. ;)

Pig Candy

I'm heading out to Jackson tomorrow for the 28th Annual Million Queen March! Jill has some crazy stuff planned, and I have to keep reminding myself that I do it all for the children. Last year I wrestled in Jello wearing a puppy costume. Don't ask. Anyway, I get to see my darling grandchildren, and my daughter is going to Jackson with me! I guess she thinks I need a chaperone........

So, in honor of George, and the Sweet Potato Queens, I am going to post the recipe for Pig Candy. We will be having it served to us by the butt load on Sunday morning! This is like crack. I'm warning ya.

PIG CANDY

Lay out some foil on a cookie sheet. This is because you don't want to end up scrubbing the damn thing for a week. Place wire racks on top of it. Lay strips of bacon on the racks. Cover completely with brown sugar. Sprinkle pecans on top. If you are daring add a pinch of cayenne to it. Bake at 375 until crispy. And don't blame me if you eat the whole damn thing yourself and have to make another batch.

Blame Jill.

Pork. It is SO not chicken!

Just had to share this because I am quite proud of myself. Tonight we are having an amazing dinner that we will get 2-3 more meals out of for $10 plus 3 onions, a $2 bag of baby carrots and a $2 sack of potatoes. A pork shoulder roast! Easy, delicious and so affordable! Here's what I did......

Heat 1 1/2 inches of oil in a dutch oven. Dredge your 5 lb. roast in flour, kosher salt, and coarse ground pepper. Reserve the dredge. Brown your roast for 4-5 minutes on all four sides, until it is golden brown. Remove and set aside. Now toss in 3 sliced onions. Stir until caramelized. Damn, your house should be smelling so good right now! My dog was crying. Now toss in the reserved dredge. About 1/2 cup. Coat the onions good and pour in about 32 oz. of chicken stock. Water, if you are out of stock. Wait until it thickens. Put your roast back in the gravy and put it in a 350 degree oven for about 3 hours.

Make mashed potatoes. Open a jar of sauerkraut if you like it. Heat it up to accompany the roast. Blanch the baby carrots in boiling water for 2 minutes. Plunge into ice water. Now melt some butter and add some orange juice to a skillet. Add the blanched carrots, some minced parsley and add salt and pepper.
Reduce.

Ya gotta love it.

Wham! Bam! Thank you, Clam!

This is one of my favorite appetizers. Hell, they are so good I can eat them as my entree! Perfect for a party on the patio. Anytime there is shellfish involved, I am a happy girl! This would be perfect for a shrimp or crawfish boil. Just add some friends and wine!

Clam and Corn Fritters

1/2 cup fresh shucked clams (You can either buy them fresh shucked, or steam them in the shells, or buy canned. Fresh shucked is the best for me. Besides, just saying "fresh shucked" makes me laugh out loud!)
1 cup flour
1 tsp. baking powder
1 tsp. salt
1 tsp. ground black pepper
1/2 tsp. cayenne
1 1/2 cups fresh corn kernels
1 red bell pepper diced
1 yellow bell pepper diced
1 poblano pepper diced
1 cup of diced green onions
6 egg whites
2 qts. peanut oil

Chop up your clams. Combine the flour and the baking powder, salt and black pepper in a bowl.Stir in the corn and the peppers. Fold in your clams. Now, whisk up your egg whites in another bowl until they are stiff...(hehehe) and fold into the clam mixture.
Pour oil in pan until it is 2"deep. Heat to 360. Drop by tablespoons into the hot oil. Fry 1 to 1 1/2 minutes per side until golden brown. Drain on paper towels.

Serve! This recipe makes about 3 dozen, so you may want to double it, they are so good!

Loozyanner Chicken

I need a good chicken fix. Of course, a little Loozyanner influence would make it delicious. So, this morning, I put on a bit of Big Al Carson on the stereo, and got my mind to working. Smell the rubber? Only kidding! Here is what I came up with........

Loozyanner Chicken

Grill some chicken seasoned with salt and pepper, and set aside. About 6 breasts will do, or if you like dark meat, add some thighs.

First of all make a Cajun Cream Sauce. To do this throw 2 cups of heavy cream into a double boiler. Add some Tony's or Slap Yer Mama seasoning. Hell, I guess about a tablespoon. Throw in 2 tbspns of Worcestershire sauce and 2 tbspns of Tabasco. Add a dash of paprika for color if it isn't red enough. Keep whisking until it reduces by a third. Done.

Sautee 1/2 lb. of diced andouille sausage in 2 tbspns of butter. add 3 cloves of chopped garlic and about 2 cups of sliced mushrooms. Cook until tender. The mushrooms will start to stick to the pan. Deglaze with about a 1/2 cup of white wine. Let it reduce. Of course, in my true tradition, pour yourself a glass and crank up the stereo. Add about 3 chopped green onions and your cream sauce to the pan. Stir and when heated add about 1/2 cup of Parmigian-Reggiano cheese.
Spoon over the grilled chicken. Top with more cheese.

Now, call your friends and in your best Justin Wilson accent tell them to get their asses over for dinner. They will need to bring wine , of course. A nice Pinot Gris would be perfect.

Curry up and make this tonight!

I am so into curries lately! I wanted something fast and delicious, so this is what I can up with.....Now, don't cook a curry all of the time or your house will stink. But occasionally, it smells like heaven!

Lemon Curry Flounder, Redfish, Cod, Halibut.........you get the picture!
Melt about a stick of butter in a hot skillet set on medium heat. Season your fish du jour with salt and pepper. As soon as the butter turns golden, add the fish to the pan. Sautee until lightly browned, about 2 minutes. Turn the fish over with a fish spatula and cook for 1 more minute. Transfer to a plate and keep it warm. To the sautee pan add 3/4 tspn. of curry powder, 3 tablespoons of capers rinsed and drained, 3 tablespoons of fresh parsley chopped, 1 tspn. of chopped garlic, and the juice of one freshly squeezed lemon. Sautee for 1 minute and spoon the sauce over the fish and serve.

This is so easy that if you can't do this, don't admit it. Seriously. Serve it with a fresh vegetable or some crispy cauliflower.

Crispy Cauliflower
1/2 head of cauliflower broken up into florets
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup Panko bread crumbs
1/2 cup of all purpose flour
1 egg lightly beaten
Veggie oil for frying
sea salt
cayenne

Blanch the cauliflower for 2 minutes and then plunge into ice water to stop the cooking. Drain, and set aside. In a bowl stir up the cheese and Panko. Dredge cauliflower in the flour, then the beaten egg, and then the cheese Panko mixture. Fry in 2 inches of hot oil until golden brown. Drain on paper towels and sprinkle with sea salt and cayenne. Holy crap, this is good.

At The Foot Of The Master!

The Master CHEF, that is!!! I was fortunate to attend a class last night with Tre Wilcox! Yes, THE Tre Wilcox of Top Chef fame, and winner along with Kent Rathbun on Iron Chef against Bobby Flay!

I have cooked with him before, but it has been about 2 years ago. Tre is self taught, never having attended culinary school. He has traveled the world, cooking for free, just to gain knowledge, insight and experience. He devours cook books (like me!) and is always seeking to reach greater heights. He has an infectious laugh, a body that should be on the front of Sports Illustrated, and a true knowledge of how, why and when to make the perfect recipe. Yep. I was at the foot of The Master!

We did 5 recipes last night. I will share one of my favorites! Now remember, I was raised in Baltimore, home of the PERFECT lump crabcake. No one else could do a crabcake like me. NO ONE. Until last night. A few simple changes, and one delicious sauce. Although ( and don't tell Tre) I would have added one dash of Old Bay. But, hey, some old dogs gotta stay with their old tricks.

Jumbo Lump Crabcake in Chardonnay Sauce

For the Crabcake

1 lb. jumbo lump crabmeat picked clean
1/3 cup apple smoked bacon diced very small and cooked until crispy
2 tbpns shallots----peeled and diced
1/4 cup red bell pepper diced MICRO small
2 tbsns poblano pepper diced very small
1/4 cup scallion chopped
1 cup Panko bread crumbs plus 1//2 cup
1 1/4 cups mayonnaise ( Dukes is the BEST!)
1/3 cup lemon juice
1/4 cup champagne wine vinegar
3 tbsns Tabasco sauce
2 eggs

For the Sauce

3 cups chardonnay ( champagne if you want to splurge. Call it champagne sauce!)
1 cup shallot peeled and coarsely chopped
2 bay leaves
1/2 tspn. black peppercorns
5 sprigs thyme
4 sprigs tarragon
1 tbspn champagne wine vinegar
1 tbspn lemon juice
3/4 cup heavy cream
3/4 lb unsalted cold butter

Heat oil or fryer to 350 degrees. Quickly sautee shallots, red and poblano peppers in a small hot pan. Season with salt and put on a small sheet pan to cool. In a large mixing bowl GENTLY toss together cleaned crabmeat, ( do not break up the lumps) bacon, scallions, panko and chilled pepper mixture. In another bowl whisk together mayonnaise,lemon juice, vinegar, Tabasco and eggs. Fold mayonnaise and crabmeat mixture together Season with salt. Make 2 oz. hockey puck sized cakes. Make sure they are solid and roll in reserved Panko. Place cakes in hot oil and cook until browned on all sides. Remove and place on paper towels. Serve hot!

FOR THE SAUCE In a small pot combine chardonnay, shallot,thyme,tarragon,peppercorns and bay leaves. Remember, you will strain this so you don't have to chop, except for the shallots a little bit. Reduce this by half on medium high heat. Add cream and continue to reduce until thickened. Add lemon juice and champagne vinegar and begin to mount with butter. Season with salt and strain through a fine mesh sieve and reserve warm until time to serve.

FOR THE PLATE UP Spoon Chardonnay Sauce in the center of a small plate. Place one crabcake in the center of the sauce. Toss some micro greens in olive oil and season with salt. Top crabcake with greens and serve.

Now, to the crabcake mixture I would add a dash of Old Bay and leave out the salt.

Just WAIT until you taste this! Remember to have all of your ingredients prepared ahead of time. This cooks quickly, so you want to be ready! This is cooking to impress, people!

Thank you, Tre!

PS. Tre is having private cooking classes for 12 only at his new restaurant Loft 610 in Plano. These are held once a month on a Sunday and you arrive at 1. At five you have a guest arrive, and everyone is treated to a gourmet 5 course dinner that you have prepared yourself! The evening begins with hors deorves and every course is complimented with wine!

Call (972) 377-2500 for information and a reserved spot!

I am now into FAST meals!

Well, for today, anyway. Lately I have been working until 8 pm, and it is hard to do my usual. Meaning, cooking all day or creating elaborate sauces and concoctions. Gotta find some ideas for relatively quick, easy and delicious suppers. Gotta love this one! Especially because the ingredients can so easily be changed!

Linguini with Sole, Tomatoes and Bacon

Come home from work, kick off your shoes, and pour yourself a glass of wine. This is imperative to the success of the recipe.

Get a lb of sole ( or cod or peeled shrimp) and cut into chunks. In a frying pan heat 3 tbsps of olive oil and 4 strips of bacon cut into julienned strips. Stir until crisp, about 5 minutes. Add the fish and stir for 2 more minutes. Add 10 oz. ripe plum tomatoes that have been chopped. San Marzano tomatoes are THE BEST and are so worth the extra buck or two. Cook over medium heat for about 5 minutes and sason with salt and pepper.

Boil water. I know this may be difficult for some. ;) Add some good quality linguini, and boil until barely al dente. This means don't cook the shit out of it. Drain the pasta and add to the frying pan. Stir and cook for 2 more minutes.

Pour yourself another glass of wine and eat. Presto. Delicious in under 15 minutes. Hell, I beat Rachel Ray. She takes 30.

Valentines Day Osso Bucco

This is a favorite of my Sweetie! I made it yesterday and the house smelled amazing! Nothing better than vegging on the couch all day, having a crackling fire, drinking awesome wine, and watching sappy love movies on tv! Then to top it off with this meal...........= a Perfect Day!

Osso Bucco

4 real meaty veal shanks
kosher salt and freshly ground pepper
1 cup all purpose flour. Season it with more salt and pepper.
1 stick of butter
6 shallots halved
4 large carrots cut in 3 pieces
16 large cloves of garlic left whole
1 lb. of new potatoes halved if large
1/2 cup of brandy
1 tbspn fresh chopped rosemary
2 bay leaves
1 lb. of fresh exotic mushrooms. Morels, porcini, oyster, chanterelles, etc.
4 orange slices

Season the shanks with salt and pepper. Preheat your oven to 350.

Get a large lidded dutch oven. Yes, Le Creuset is perfect! Melt the butter on medium high heat, and add the shanks. Sear about 4 minutes on each side to get them crusty brown. Remove from pan and set aside.

Add the shallots, carrots, garlic, and potatoes to pan. Cook until all veggies are browned, about 10-15 minutes. Add the shanks back to the pan and add the brandy. Cook for about a minute. Now, add the rosemary, bay leaves, and the mushrooms. Add enough water to the pan to come up to the top of the shanks. Put 1 orange slice on top of each shank. The orange acts as a tenderizer. Now, cover and place in the oven for 2 hours.

When cooked, pour out the liquid into a separate container. Ice it for 20 minutes. Remove any fat. Put it back into a pan and heat, adjusting your seasoning to taste. Pour this liquid over your shank and vegetables in a large pasta bowl. Make sure you eat the marrow in the center of the bone. It is a delicacy!!!

This is some seriously good stuff!!

Shrimp Bisque with Shrimp Boulettes

OK. This is a bit labor intensive, but what the heck?? (h*ll) Do you want awesome, or Mickey D's??? This is a request from one of the cutest, funniest people on the planet. She also happens to be smart as a whip and have an adorable family. Carol, this is for you! Emeril helped me......

SHRIMP BISQUE WITH SHRIMP BOULETTES

( Named after my 2nd husband ;) )

Feeds 8

You hafta make your shrimp stock for this bisque. There is no getting around it. Just get a bottle of wine, settle in, and do it. Folks are gonna be kissin' your behind, so enjoy every minute of it. You'll need:

2 tbsps unsalted butter. ( Hell, use the salted. Who cares?)
1 cup roughly chopped onions
2 roughly chopped carrots
2 stalks roughly chopped celery
2 lrg cloves of garlic peeled and smashed
2 bay leaves
1/2 tspn salt
a few black peppercorns
1-1 1/2 lbs medium shrimp,peeled, deveined. Put the meat aside and throw the shells and the heads in the pot.
1/2 cup white wine ( if you wouldn't drink it, don't use it)
8 cups water

To make the stock melt the butter over high heat. Add everything else except the shells and stir for 3 -5 minutes. Have a glass of wine. Add the shells and the heads and stir until golden about 3-5 minutes more. Add the wine and bring to a boil and cook until almost evaporated. Add the water and bring to a boil. Lower heat and simmer for 30 minutes and remove any foam that comes to the surface. Remove from heat and pour through a fine mesh strainer, pressing on the shrimp shells to extract as much liquid as possible. Throw the shells and other stuff away.

Now, you are gonna make your Bisque. Have another glass of wine, and get this stuff together:

2 tbspns butter
1 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 tspn salt
1/2 tspn cayenne (AAAAA YYYEEEEEE!!!)
1/2 tspn chopped garlic
2 tbspns tomato paste
1/2 cup cognac or brandy ( Sample it first!)
4 cups of your awesome shrimp stock
1 1/2 tspns fresh tarragon
1/2 tspn chopped fresh thyme
1/2 - 1 lb of shrimp reserved from the stock recipe
3/4 cup heavy cream ( Yeah, Baby!)
2 tspns fresh lemon juice

In a large pot melt your butter over medium high heat. Add your veggies, salt and cayenne, and stir for 3 minutes. Add garlic, tomato paste and cook until it starts to brown, about 2 minutes.

Add the cognac or brandy and cook until almost evaprated. make sure you didn't drink too much of it. Add shrimp stock, tarragon, and thyme and cook for 20 minutes , or so. Remove from the heat and puree with a boat motor ( hand held immersion blender, for you Yankees), or you can put it in a food processer, or blender in batches.

Return to the pot and add the shrimp, cream and lemon juice. Simmer for 5 minutes, or until the flavors "marry". Hell, have a ceremony if you want to. This is some dam fine stuff.

Adjust your seasoning to taste. Now........make the boulettes.

SHRIMP BOULETTES

1/2 lb of shrimp reserved from the stock recipe
1 cup cooked rice
1/4 cup chopped onions
1 tbspn chopped celery
1 tbspn chopped bell pepper
2 tspns minced garlic
2 tspns minced parsley leaves
2 tspns Creole mustard
2 tbspns Parmigiano-Reggianno cheese grated
2 tbspns water
Couple of dashes of Tabasco
Coupple dashes of Worcestershire
1/4 tspn salt
Dash of cayenne
Vegetable oil for deep frying
1/2 cup white bread crumbs
Creole or Cajun Seasoning
1 large egg beaten with 1 tbspn water to make egg wash
1/4 cup unbleached flour

In a food processor combine the shrimp, rice,celery, onion,bell pepper, garlic, parsley, mustard, cheese, water, tabasco, worcestershire, salt and cayenne. Process until smooth and sticky, about 1 minute.

Divide it into 8 equal balls. Heat 4 inches of oil in a pot or fryer. Get it to 360 degrees. In a small bowl combine the bread crumbs and 1 tspn or so of Creole seasoning. In another bowl combine the egg wash and another tspn. of Creole/Cajun seasoning. Dredge each ball in first the flour mixture, then the egg wash, and then dredge in bread crumbs to coat evenly. Fry the balls in batches until golden brown, 2-3 minutes. Drain on paper towels and sprinkle with more Cajun seasoning.

Put a couple of boulettes in a large bowl and ladle bisque on top. Have another glass of wine because you deserve it.

Happy Mardi Gras!!!!!

Verklempt

I am SO over the top about the Saints win, I cannot even think, yet post. Gimme a few days! WHO DAT????? Go have a Hurricane........

Gahlick Meatball Po'Boys

Ok. I swiped this recipe from Emeril. I changed a few things, and it is so dammed good! I remember making 200 of these meatballs for a football game at Texas Tech when the kids went there. Good times!! Good times!!

This would be PERFECT for the Super Bowl this Sunday, being as the Saints (WHO DAT!!) are in it. Get ready to cook..........this will be for a dozen po'boys. If you have less friends than that, then make them anyway and freeze them, or cut the recipe in half.

GAHLICK MEATBALL PO'BOYS

You will need:

1 lb. ground veal
1 lb. ground beef
1 lb. ground pork
1 cup finely chopped yellow onion
1 tsp. finely chopped garlic
1/2 cup finely chopped green onions (green part only)
2 eggs
1/2 cup dried bread crumbs
2 tbspns Worcestershire sauce
3 tspns. kosher salt
2 tspns. cayenne
32 small cloves of garlic, peeled
1/2 cup all purpose flour
1 tbsp. Cajun Creole seasoning
1/2 cup vegetable oil
4 cups thinly sliced yellow onions
2-3 bottles dark Shiner Bock Amber beer ( or use Abita)
2 cups water
1/4 cup chopped fresh parsley
Loaves of French bread or individual hoagie rolls
Creole mustard
Mayonaise
1 lb. provolone cheese

In a large bowl combine the meats, chopped yellow onion, chopped garlic,green onion tops, eggs, bread crumbs, Worstershire, 1/2 of the salt, and 1/2 the cayenne. Mix it well and form into 32 meatballs. Stuff a garlic clove in the middle of the ball, and pinch the meat around it.

Combine the flour and Cajun seasoning in a pie plate. Roll the balls in it, and tap off the excess. Reserve the remaining flour.

In a large skillet heat the oil add the meatballs, and use a spoon to turn and brown them evenly. Remove your balls and set aside. (Guys, that didn't sound right) Scrape the bottom of the pan to loosen any brown bits. Stir in the reserved flour. Stir constantly for a few minutes to make a dark brown roux. Add the sliced onions and the remaining cayenne and salt. Cook until the onions are slightly soft, about 2-3 minutes. Slowly pour in the beer (I'm hoping you haven't drank it) and add a bit of water and mix well. Bring this gravy almost to a boil. It should be nice and thick. If you want to thin it, add more beer or water. Put your balls back into the pot, and simmer on medium low for about an hour. Turn the meatballs lightly every 15 minutes.

Skim off any fat and add the fresh parsley.

Cut open your french bread or roll and slather it with Creole mustard and mayo. Lay out your provolone cheese inside the bun. Put meatballs on top of the cheese. Spoon the gravy and onions on top and put the other have of the roll on top.

WHO DAT makin' your guests so happy????? YOU DAT!!!!

Exciting News!

My husband has just about figured out how to post videos of me cooking! The first one will be one of me cooking a perfect roux to make Gumbo! Of course, this will be in honor of the Saints for the Superbowl!!! Stay tuned........ and get ready to make some Gumbo!!!

Just in time for the Super Bowl!

Y'all have got to make this delicious BBQ sauce and serve it with baby backs, or chicken, or hell, just drink it with some vodka. I made this sauce while in the BVI. Got the idea because of the plentiful selection of fruit, and the spicy Caribbean flair that just overcomes you when you go down island. It is now my all time favorite BBQ sauce!

Mango-Guava BBQ Sauce

Heat a few tablespoons of oil in a large saucepan. Add 1 large chopped up onion. Chop it fine. Then add 3 cloves of minced garlic, 1 fiery hot pepper, minced (I used a scotch bonnet), 1/2 tsp. of dried mustard, a tablespoon of freshly grated ginger, and a tablespoon of cumin. Cook until the onions are clear.

Now add 1 cup of fresh chopped mango, 3/4 cup of guava paste, ( you can get this at specialty stores) 1/4 cup of fresh lemon or lime juice, zest of the lemon or lime, 1/2 cup of dark RUM!, (this is getting good!) 1/4 cup of tomato paste, 1 tbspn of soy sauce, 1 tbspn of Worcestershire sauce, and 1/4 cup of packed brown sugar.

Cook until the mango becomes a puree, and the sauce thickens.

Baste it on those baby backs and let them get all browned and sticky.

I guarantee that you will fall out on the floor and yell........WHO DAT??????? ;)

Happy Super Bowlin'!!!

Home Again!

I'm home! It was a wonderful trip! Lot's of good meals, good times, and good friends! I, however, had 2 pinched nerves in my neck, and a bone spur. Cocktails and Motrin made it barely manageable. So, I will be posting some of the great recipes and stories over the next few days. My only recipe tonight is Tylenol PM, a ThermaCare heat pack, and lots of sleep.

But I will leave you with one question..........What do you do with a drunken sailor? What do you do with a drunken sailor? Shave his belly with a rusty razor!!!!!

I need more rum........;)

Tid bits

Heading out for the British Virgin Islands!!! Will report back in 7 days with recipes, pictures, and a few crazy stories!

I've ordered duck breast, lamb rack, and hopefully we'll grab a few conch in Anegada!

In the meantime, I will leave you with a tropical recipe for fun! Enjoy! This was created at The Soggy Dollar Bar on Jost Van Dyke! If you need me, I'll be there in Hammock # 2. Ask for Mic. he'll holler over and see if I want to answer the phone. Prolly not. ;)

Painkiller recipe

rating

9.7

3 oz Pusser's® dark rum
1 oz cream of coconut
4 oz pineapple juice
1 oz orange juice

Mix well.

Top of with freshly grated nutmeg.

It'll make you wanna dance and take off yer pants!

Fabulous Caesar Salad

This will serve 4.

Caesar Dressing

In a food processor put 12 anchovies. Get the good ones. Add 8 medium heads of garlic. Add a cup of parmesan/reggiano. 2 tbspns. of red wine vinegar. The juice of 1 lemon. 2 fresh eggs. Don't coddle them. Hell, I never coddled my kids, let alone my eggs. Now, start crankin' up the processor. While it is running slowly pour in about 1 cup to 1 1/4 cup of nice olive oil. Stop and taste. Adjust and add kosher salt and pepper.

Tabasco Croutons

Cut up a day old french baguette into 3/4 inch squares. Place on foil in oven and bake for 1 1/2 hours at 250 degrees turning and tossing every 30 minutes. While that is going on melt 2 sticks of butter in a saucepan. Add 3 oz. of Tabasco Sauce ( or more) 3 fresh sprigs of rosemary, 4 sprigs of oregano (leaves only), 1 tbspn. granulated garlic, 1 tbsp. granulated onion, and a tspn. of kosher salt. Heat until combined. Brush onto croutons and put them back in the oven for 1 hour, turning every 15 minutes. Make sure they are golden and dry. Do not over sop your croutons! Hell yes, it takes a long time, but they are damned good. Make extra to munch on or have for another salad.

Salad

Rip up some hearts of romaine. Get rid of any leaves that are dark on the outside. Toss with the dressing and add the croutons and parmesan shavings.

Add chicken, salmon, shrimp, oysters, or anything else you can think of on top, if you want to. I don't care.

Tid Bits

I don't think I'll be eating oysters again for awhile. I had them everyday for 2 weeks! The audition went great. I'm hoping and praying that they liked me! Thanks for all of your kind words and support! I'll post my recipes this week! The Tabasco Croutons were amazing!!! ;)

Here I Go!

The audition is today! Gotta run and cook one last time! I'll update y'all tonight! :)

OK......This is IT.

The last one. Promise. I really am happier with this. Give me your opinion. The idea came to me in a lightening bolt.

Tid Bits

Oyster Chowder with Parmesan Tuiles alongside a Fried Oyster Salad with Tabasco Croutons

This is it. The final plating. Please comment and tell me what you think. Be HONEST! Would you order this? Click on the pic to see the whole thing.......

Tid Bits

Ok. Update. I am trying out for Gordon Ramsay's show on Sunday. Ix-Nay the duck breast and the blackberry reduction with the mashed sweet potatoes and the corn macheaux. Took way too long to plate and it just didn't hit me, as far as visually. The taste was wonderful, but I cannot compromise that in the plating and the time that it will take to keep it all warm.

Plan B. Still doing the oyster chowder, but adding a fried oyster salad to the plate. Cool romaine with a delicious anchovy parmesan dressing and homemade croutons. Crisp fried cajun oysters placed on top along with a few strips of roasted red bell pepper.

Above is a pic of the chowder and how I am going to serve it. Pic of the completed deal will come this weekend! Keep your eyes and your legs crossed for me!!!

Tid Bits

Making Lobster Eggs Benedict is truly the way to spoil those that you love on a Saturday morning. ;)