Saturday, January 30, 2010
Thursday, January 28, 2010
16 ounces fresh or frozen haddock, bass, sole, or other fish fillets
10 ounces fresh or frozen peeled and deveined shrimp
6 cups Seafood stock
2 cans whole tomatoes,
1/2 cup chopped celery
1/2 cup dry white wine or water
1/3 cup chopped onion
1/2 teaspoon dried italian seasoning
1/2 teaspoon finely shredded lemon peel
2 cloves garlic, minced
2 bay leaves
Dash bottled hot pepper sauce
1/4 cup tomato sauce
8 slices Italian bread, toasted
1. Thaw the fish fillets and shrimp, if frozen. Rinse fish and shrimp; pat dry with paper towels. Cut the fish into 1-inch pieces; halve shrimp lengthwise. Chill.
2. In a large saucepan combine the 6 cups of stock, the tomatoes, fennel, celery, wine or water, onion, , italian seasonng, lemon peel, garlic, bay leaves, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until vegetables are nearly tender. Stir in tomato paste.
3. Add fish pieces and shrimp to saucepan. Bring mixture just to boiling; reduce heat. Cover and simmer about 5 minutes more or until fish flakes easily when tested with a fork and shrimp turn pink. Discard bay leaves.
4. To serve, ladle into soup bowls. Place a slice of Italian bread on each serving. Serve immediately. Makes 8 servings.
6 cloves garlic, minced
1 bunch kale, chopped, about 8 to 10 cups chopped
In a large skillet heat olive oil over medium-high heat. Add onions, bell pepper, celery, carrots and sausage. Sauté, stirring, until onion is just tender. Reduce heat to medium-low. Add kale and garlic; cover and continue cooking for 2 minutes. Add remaining ingredients; cover and cook for 15 to 20 minutes, until vegetables are tender. Taste and adjust salt, as needed.
Purchased ravioli, breaded and sauteed in olive oil and served with a savory tomato and red pepper sauce.
Splash of milk or half-and-half
Salt and pepper
1 1/2 cups Italian bread crumbs
1/2 cup grated Parmigiano-Reggiano
- 1 handful flat-leaf parsley, chopped
- 12 large fresh spinach and cheese ravioli, about 3/4 pound
5 Tablespoons extra-virgin olive oil, divided
- 3 cloves garlic, finely chopped
- Pinch red pepper flakes
- 2 roasted red peppers, drained
1 15 oz can crushed tomatoes
Beat eggs with a splash of milk seasoned with salt and pepper in a shallow dish. Combine bread crumbs with cheese and parsley in a second dish. Coat the ravioli in egg, then bread crumbs. Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet and toast the ravioli until deep golden brown, 3 to 4 minutes on each side. In a small sauce pot heat the remaining extra-virgin olive oil, garlic and red pepper flakes over medium-low heat. Grind the roasted peppers in the food processor and add to garlic after it has sauteed for a couple of minutes. Stir in tomatoes and season the sauce with salt and pepper. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve.
Number of Servings: 4
Packaged corn bread mix forms the base for these mini-polenta pizzas--just top with plenty of cheese and your favorite toppings.
1 8 1/2 ounce pkg cornbread mix
1 large egg
1/2 cup milk
- 1/2 cup grated Parmesan cheese
- Assortment of diced pepperoni, ham mushrooms, bell peppers and other vegetables
- 3/4 cup prepared tomato based pasta sauce
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 8 ounce package (2 cups) Italian shredded cheese blend
Preheat oven to 375 degrees. Line muffin tin with 12 liners; set aside. In medium bowl, mix cornbread mix, egg, milk and Parmesan cheese together. Divide mixture evenly among 12 muffin tins. Sprinkle ingredients such as pepperoni or veggies over crust to your liking. Top sausage with 1 tablespoon of pasta sauce and a dollop of cheese; repeat in remaining tins. Bake for 20 minutes or until crust is firm and cheese is bubbly and golden on top.
number of Servings: 6
serve the eggplant on toasted bread rubbed with garlic, as an hors d’oeuvre, or over greens, for a first-course salad. Dress them up by sprinkling crumbled goat cheese or chopped sun-dried tomatoes over the top right before serving.
Makes 4 servings
2 teaspoon salt
1 large eggplant, cut into 1/8-inch thick slices
1/3 cup plus 8 tablespoons olive oil
1/2 teaspoon pepper
2 tablespoons chopped garlic
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
8 tablespoons balsamic vinegar
1. Preheat the oven to 425 degrees F. Sprinkle the eggplant slices with º teaspoon of the salt and then place them in a colander to drain for 20 minutes. Pat them with a paper towel until thoroughly dry.2. Line the bottom of two large baking sheets with parchment paper. Brush the eggplant slices lightly on both sides with 1/3 cup of the olive oil and bake for 10 minutes. Remove from oven and set aside.3. In a small glass baking dish, place 1/3 of the eggplant slices, sprinkle with some of the salt, pepper, garlic, basil, mint, olive oil and vinegar, and repeat the process until all the eggplant is used. Cover with plastic wrap and refrigerate overnight to ripen.
The Bellini is a peachy version of the Champagne Cocktail and makes a great brunch cocktail. The story behind the drink is that is was created in the 1930's or 40's at Harry's Bar in Venice, Italy by bartender Giuseppe Cipriani and was named after a favorite painter, Giovanni Bellini. Originally, the Bellini was intended to use sparkling Italian wine and is still made that way in Italy, elsewhere it is often made with Champagne. Also, try the mocktail version, the Baby Bellini.
2 oz peach juice or peach puree
4 oz Champagne
Pour the peach juice or peach puree into a Champagne flute.
Slowly add the Champagne.
2 oz strawberry puree or nectar
40z chilled champagne
in a champagne flute
Slice okra into 1/2 inch pieces,
Uncover and simmer until consistency of thick soup,
1 pound lump Crab Meat
1. Combine crab, egg, mayo, crumbs, parsley,onion ,
*Serve with Wasabi and Mayo Sauce
1/4 c mayo & 1 tsp wasabi mixed
1 lb crawfish, cleaned
1 box jiffy cornbread mix
1/2 cup celery
1/c cup bell pepper
1/2 cup onion
1 can cream style corn
1 cup shredded cheddar cheeseDirections
Preheat oven to 375* Spray 8x8 pan with cooking spray
In medium mixing bowl combine all ingredients, mixing well.
Pour into pan and bake about 35 minutes.
Banana- Bread Pudding Recipe
4 eggs, lightly beaten
(that have been dipped in pineapple juice to prevent turning)
Yield: 6-8 servings
The Bloody Caesar is sometimes referred to simply as a Caesar and is a slight variation of the Bloody Mary. The Caesar is a popular drink in Canada and replaces the tomato juice of the Mary with clamato juice (clam and tomato juice) for a twist. While clamato makes this a drink one that not everyone will like, but for those who do it makes a great brunch cocktail and another that should help alleviate hangover pains.
1 1/2 oz vodka
4 oz clamato juice
2 dashes Worcestershire sauce
dash of Tabasco sauce
pepper to taste
celery stalk for garnish or a stem of basil
Rim a highball glass with the juice from the lime wedge and a combination of celery salt and salt.
Add the vodka and clamato juice.
Season with pepper, Worcestershire and Tabasco sauces to taste.
Garnish with a celery stick or a stem of basil
1/4 cup TABASCO® brand
1/4 cup vodka
1/4 cup clam juice
1 Boiled Shrimp
Combine TABASCO® Bloody Mary Mix,
Makes 1 serving.
Prep/Total Time: 10 min.
1-1/2 cups Clamato juice, chilled
2 tablespoons dill pickle juice
1 tablespoon Worcestershire sauce
1/4 teaspoon celery salt
1/8 to 1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
1/4 cup vodka, optional
2 celery ribs
2 Tabasco flavored Slim Jim's
2 dill pickle spears
2 pitted ripe olives
In a small pitcher, combine the first six ingredients.
The Alpine's Cajun Bloody
Mary12 oz Absolut Peppar (this is about 1 1/2 oz per 8 oz glass)
2 bottles Zing Zang Bloody Mary mix
1 bottle of Tabasco or Mr. T's hot sauce
1 dash prepared horseradish (I use quite a bit because I like em spicy)
1/4 tsp black pepper
Creole seasoning for rim of glass
Mix all ingredients together in 1 gallon container. Wet rim of glass with lime. Dip rim of glass in Creole seasoning. Garnish glass with green bean, olives, a pickle spear or a pickled okra
***I am not much of a drinker but while in New Orleans I wanted to try a few of the local specialities. This was absolutely fantastic!
Wednesday, January 27, 2010
HISTORY OF MARDI GRAS IN GALVESTON
MARDI GRAS! GALVESTON TODAY
Saturday, January 23, 2010
Mardi Gras wreath
I bought these candles
Wine & Roses, Wisteria, and Mulberry
I liked the zebra bag and tissue
they wrapped them in at the booth.
This was something I hadn't seen at the fair before.
A Wine-A-Rita booth.
I bought the Cosmo-Rita and the Peach Bellini-Rita
The samples were fantastic!
These will be wonderful for summer entertaining.
I bought these items at
The Truly Texas Booth
I like Bloody Mary's and picked
up a bottle of the Alamo Red Bloody Mary Mix
when I asked the lady for Cocktail Garnishes
she said they use the sweet hot jalapenos.
Sounded interesting, so I picked up a jar.
I got the Chili Mix as well
after trying the sample they had made up.
The Aunt Annie's red beans and rice from the Guadalupe Gourmet Pantry are always good. I picked up the gumbo mix just to try. I have bought from this booth before but I was a bit offended by the owner today. The credit card machine wasn't working right. It printed the approved receipt but it didn't print an area for the signature. The Sales person had me wait about 15 minutes for the owner to return. Just to make sure he didn't need to cancel the sale and re-run it. I said since I have been so nice and waited for you for so long I think you should give me a free BBQ sauce , he completely ignored me. I thought what a bastard, I won't buy from them again because of that.
Once again I love the Damask Pattern,
Monday, January 18, 2010
Vegetable oil, for frying
18 ounces whitebait
1/2 cup all-purpose flour
Salt and freshly ground black pepper
1 bunch fresh curly parsley
Maldon or other sea salt
Lemon wedges, for plating
Heat the oil for frying in a deep-fat fryer to about 375 degrees F.
Put the whitebait and the seasoned flour into a plastic bag, and toss everything around to coat the fish.
Shake the excess flour by turning out the whole bag into a metal sieve, and then plunge the little fishes into the oil. Cook for about 3 minutes or until they look crispy and tempting - though I can see that for a squeamish generation, the idea of eating baby fish, whole, might not tempt. How wrong they are, if that's the case.
Turn them out onto paper towels, and while the fish are losing any excess oil (we want desirable crunch) throw in a small handful of parsley leaves to deep-fry; watch out, it will spit. (A splatter guard is useful. Not charming, but useful.) When they have turned a very dark green, drain and serve with the whitebait, well sprinkled with sea salt and surrounded with lemon wedges.
Saturday, January 16, 2010
Thursday, January 14, 2010
Monday, January 11, 2010
Sunday, January 10, 2010
Country-French Peasant Vegetable Soup
2 teaspoons olive oil
1 small head chopped green cabbage
1 cup chopped onion
4 carrots (1/2-inch-thick) sliced carrot
4 ribs sliced celery
2 diced potato
1 teaspoon caraway seeds
32oz vegetable broth
1 can drained canned fava beans
2 tablespoons minced fresh parsley
2 teaspoons chopped fresh or 1/2 teaspoon dried dill
1/2 teaspoon pepper
8 oz ham
Friday, January 8, 2010