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Saturday, April 10, 2010

Whats Happening in America, This Weeks Political Cartoons - 10 Apr 2010

From Denny: We all have heavy hearts as we watched the coal mining disaster in West Virginia unfold this week. I haven't commented any about this news story as I had a bad feeling all the miners were dead. When families are grieving they need to hold onto hope as they process what they already know to be true. Like so much of America I've been praying for the families of the miners as they travel through this sad journey.

The harshest fact is this disaster should never have happened. The owners and managers of that mine were fined constantly for not ventilating the mine properly. That's mining 101 in any one's book. It's bad karma when business people exhibit this depraved indifference toward others. This is another sad example as to why we must place restraints upon unrestricted free trade and rash business practices. Safety should be the utmost priority for workers.

Moving along to political disasters there is the much touted Tea Party, comprised of loud screamers and unhooded racists. There is a nasty violence growing among these loosely formed - and increasingly trending as - domestic political terrorists. Too many of their leaders have advocated violence against America's lawmakers and President. Too many of the wing nut followers have taken up the call and phoned in and faxed death threats to the President and the lawmakers, primarily Democrats.

There is just something inherently so terribly un-American about Americans calling on other Americans to turn on each other like a pack of rabid dogs. There was a time when this country used to stand for something and we stood together - in spite of our political differences. The toxic atmosphere by this generation's version of Republicans and vicious talk show hosts has turned America into a virtual wasteland where neighbors don't trust each other any more or care for one another like they once did. How long before America comes to its senses to realize how much the worst and darkest parts of themselves have been manipulated into doing the bidding of vicious people?

Adding more insult to America is the Virginia governor who was pandering to his Republican Party racists and promoted the month of April as Confederate Month. The Civil War was the ugliest war in America's history where brother literally fought against brother - and not always for the reasons listed by history books. Many families fought on both sides of the war. For some in the South who were wealthy it really was about fighting against abolishing slavery. They knew if slavery was abolished they would go bankrupt as slavery was the cheapest labor on the market. Depraved but true.

Most in the South, especially those who were not wealthy, fought for state's rights over a centralized federal government which frightened many. You have to remember, in another time, Big Business and Congress charged the first impeachment process toward President Andrew Johnson over the fact he was serious about turning America to a centralized banking system.

Immature people hate and fear change. They want what they already know over an uncertain future even when all turns out well in the end. Which brings us to the Tea Party folks who dread change like temper tantrum throwing toddlers whose whole world is self-centered interest. They don't want change even when it will benefit them. I guess these are the control freaks in America who don't like their authority taken away. They did such a lousy job of leadership they did not deserve to continue in power because they caused so much misery to millions of fellow Americans on so many levels.

Speaking of abuse, the Catholic Church has yet to accept accountability at the heart of the Vatican. The corruption is so rampant the Church is already fractured and breaking up on a spiritual level. It's time to decentralize this Church of one billion members into country or continental groups where it is more manageable to keep track of and discipline unacceptable clergy. No one should have the right to prey upon little children. It's despicable. It's even more despicable to enable these guys to continue, not standing up for the vulnerable in society and doing right by them. To be excommunicated by a corrupt clergy means nothing to the real God. If you are right with God then He is right with you. No church can exercise otherwise.

To prevent this sexual abuse in the future it's time the federal governments - where especially America should take the lead and - should start taxing the church environment. Exempting churches from taxes has been a wrong social experiment that requires correction. The church environment, no matter the religion or the denomination or sect, has been an environment ripe for corruption. It is easy to hide wrong-doing like Muslim terrorists, easy to develop an unhealthy cult like the bizarre Waco crowd, and easy to encourage sexual predators in a group that is above the touch of the law - like the recent Protestant and Catholic situations.

On a lighter note, cartoonists had great fun lampooning the new iPad roll out in technology. Steve Jobs was compared often to God and his followers as mindless sheep addicted to the newest technology.

More fun was poked at the IRS season with all kinds of good humor and hand-wringing by the average taxpayer. Well, at least we are rid of King George Bush's excessive taxation "fun." That's one piece of good news. I figure if we all howl loud enough, and vote often, over the next few years we can fine tune our current government's efforts into something good for all. We must continue to press hard against the wealthiest interests as the lobbyists have not left our lawmaker's sides as the thorns in the side of the American public.



Mourning the coal miners who lost their lives:























The iPod "roll out":


















Racist American Militia Groups Rising in conjunction with the Tea Party. Makes you wonder how many of them have dual-"citizenship" in those two groups:


































The economy, and how America is faring, as it spurts and sputters trying to revive itself:


















Obama and the strange twists and turns of his Presidency, his choices:



























Republicans and their strange shenanigans:














Religious Sex Scandals in Europe - their turn:
















Tiger Woods - who still doesn't "get it" - again. He actually had the nerve today to compare his comeback with that of golfer Hogue. Hogue was in a terrible car accident where he was told he would never walk again. He was a hero. He had thrown his body over his wife, and, in so doing, saved her life. He eventually learned to walk again and returned to golf. Somehow, Tiger Woods is living in a fantasy in his head if he thinks he can even remotely compare himself to this man of good character and heroics. Woods must be an undiagnosed narcissist and that condition is very difficult to treat:









The Perils of Education in America:










That Irritating IRS:












*** For more of the "Irritating IRS" cartoons that were not available for embedding and so very funny, go here.


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Friday, April 9, 2010

Chef Rocco Dispiritos Cheap Yet Healthy Comfort Food

From Denny: The Early Show on CBS runs this segment called "Chef on a Shoestring" where the challenge is to prepare a three course meal for four people that costs under $40.

Celebrity Chef Dispirito has appeared on "Dancing with the Stars" TV show and has a new best-selling cookbook called "Now Eat This: 150 of America's Favorite Comfort Foods, All under 350 Calories." When we think of comfort food we usually don't think of the word "healthy." Well, Chef Dispirito will prove comfort food can be healthy with fewer calories and a lot less expensive! His cookbook is already topping the New York Times sales charts.

Recipes featured from his cookbook:

Wedge of Lettuce with Bacon and Blue Cheese
Charred Beef Burgers with Baba Ghanoush
Sweet Potato Fries
Peach and Blueberry Cobbler With Ginger And Cinnamon








Discounted over at my Amazon book store - Now Eat This: 150 of America's Favorite Comfort Foods, All under 350 Calories by Chef Rocco Dispirito



Watch CBS News Videos Online



Food Facts from Epicurious.com:


Baba Ghanoush: A Middle Eastern puree of eggplant, tahini, olive oil, lemon juice and garlic. It's garnished with pomegranate seeds, chopped mint or minced pistachios and used as a spread or dip for or Middle Eastern Flat Bread.

Blue Cheese: This genre of cheese has been treated with molds that form blue or green veins throughout and give the cheese its characteristic flavor. Some of the more popular of the blues include dana-blu , gorgonzola, roquefort and stilton. Blue cheeses tend to be strong in flavor and aroma, both of which intensify with aging.

Heirloom seeds (heirloom tomato): The advent of mega-agriculture in America has seen the gradual depletion of ancient varieties of native non-hybrid plants. Unfortunately for those who appreciate full-flavored fruits and vegetables, produce-seed conglomerates focus only on those strains that have mass-market appeal - which means they're beautiful and hardy, but not necessarily the best-tasting.

Fortunately, about 25 years ago some dedicated individuals began saving what they could of the remaining open-pollinated (without human intervention) seed varieties, which have become known as "heirloom seeds." Among the many heirloom fruits and vegetables grown today are beets, carrots, corn, dried beans, lettuce, potatoes and tomatoes. As the public becomes more aware of these wonderful alternatives, farmers are also becoming more interested. Heirloom produce can be found in some specialty produce markets and farmer's markets.





Wedge of Lettuce With Bacon and Blue Cheese

INGREDIENTS:

1 small head iceberg lettuce
1 small red onion, sliced very thin
1 large heirloom tomato, cut into large dice
3/4 cup of 3-Grams-of-Fat Blue Cheese Dressing or Bolthouse Farms Chunky Blue Cheese Dressing
6 tablespoons crumbled reduced- fat blue cheese, such as Treasure Cove
6 tablespoons real bacon bits, such as Hormel Real Bacon Bits
Salt and freshly ground black pepper


DIRECTIONS:

Cut the iceberg lettuce into 4 wedges. Place 1 wedge on each of 4 salad plates, and top each wedge with some red onion and tomato. Drizzle each wedge with blue cheese dressing, and top it with crumbled blue cheese and bacon.

Season the salads with salt and pepper to taste, and serve.





Charred Beef Burgers with Baba Ghanoush

INGREDIENTS:

1 medium eggplant
2 tablespoons 5% Greek yogurt
Salt and freshly ground black pepper
4 Ezekiel 4:9 Sprouted Whole-Grain Flourless Burger Buns
Nonfat cooking spray
12 ounces 90 percent lean ground beef, formed into 4 patties
1/2 cup "Russian Island" Dressing or store bought reduced-fat Russian dressing
4 slices heirloom tomato
4 slices red onion
4 leaves romaine lettuce, broken in half


DIRECTIONS:

Char the eggplant over an open flame, rotating it often to cook evenly, about 20 minutes. The skin should be completely blackened and the flesh should be cooked through.

Place the eggplant in a bowl, cover it tightly with plastic wrap (to steam off the skin), and set it aside for 5 to 10 minutes. Then remove the charred skin with a paper towel, leaving the flesh behind.

Chop the eggplant with a knife until it is a thick and chunky puree. Mix the eggplant and the yogurt together in a bowl, and season it with salt and pepper to taste.

Preheat a grill or grill pan over high heat.

Split the buns in half, and spray the split surfaces lightly with cooking spray. Season the burger patties with salt and pepper to taste.

Place the buns, cut sides down, and the burgers on the grill. Allow the buns to char slightly, and then transfer them to a platter. Cook the burgers for about 2-1/2 minutes per side for rare.

To assemble the burgers, spread the bottom buns with some of the eggplant mixture. Place the burgers on top, and then top each burger with some of the Russian dressing. Pile the tomato, onion, and lettuce on the burgers, and set the bun tops in place. Serve.





Sweet Potato Fries

INGREDIENTS:

2 medium sweet potatoes, scrubbed
Salt
Nonstick cooking spray
2 tablespoons fresh thyme leaves
Freshly ground black pepper
Sweet paprika
Cayenne pepper


DIRECTIONS:

Slice the sweet potatoes lengthwise into 1/4-inch-thick slices. Cut the slices into 1/4-inch-wide sticks. Place the sweet potatoes in a large bowl and sprinkle generously with salt. Let stand for about 20 minutes to release some of their moisture.

Meanwhile, preheat the oven to 450°F. Place a wire rack on a baking sheet, and set it aside.

Spread the potatoes out on paper towels to absorb any excess moisture. Then place them in a large bowl, and spray them with cooking spray. Sprinkle with the thyme and salt, pepper, paprika, and cayenne to taste. Spread the potatoes out on the prepared baking sheet.

Bake the fries until they are golden and tender, 35 to 45 minutes. Serve immediately.





Peach and Blueberry Cobbler With Ginger and Cinnamon

INGREDIENTS:

Nonstick cooking spray
4 ripe peaches, peeled, pitted, and sliced
1 cup fresh blueberries
1/4 cup plus 2 tablespoons granulated Splenda
3/4 cup plus 1 tablespoon Bisquick Heart Smart baking mix
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/3 cup skim milk
2 tablespoons Turbinado sugar, such as Sugar In The Raw


DIRECTIONS:

Preheat the oven to 425˚F. Spray a 7 X 11-inch glass baking dish with cooking spray, and set it aside.

In a medium bowl, mix together the peaches, blueberries, the 1/4 cup Splenda, and the 1 tablespoon baking mix. Pour the fruit mixture into the prepared baking dish.

In a medium bowl, combine the remaining 2 tablespoons Splenda, the remaining 3/4 cup Bisquick, and the ginger, cinnamon, and milk. Stir until the mixture forms a soft dough. Drop spoonfuls of the dough evenly over the fruit mixture. Sprinkle the sugar over the dough.

Bake the cobbler until the fruit is tender and the biscuit topping is golden brown, about 30 minutes. Let it rest for 5 minutes before serving.





Breaking down the cost of the meal:

Steakhouse Salad

iceberg lettuce $1.99
red onion $.80
blue cheese dressing $1.49
blue cheese $2.99
bacon bits $1.99
total $9.26

Beef Burgers & Fries

eggplant $1.69
Greek yogurt $1.33
burger buns $3.19
ground beef $2.49
russian dressing $1.00
heirloom tomato $2.99
red onion $.80
romaine lettuce $1.49
sweet potatoes $1.49
thyme leaves $1.29
total $17.76

Peach & Blueberry Cobbler

peaches $2.24
blueberries $2.50
splenda $3.29
Bisquick baking mix $1.19
ginger $.25
turbinado sugar $2.49
total $11.96

His grand total: $38.98







Discounted over at my Amazon book store - Now Eat This: 150 of America's Favorite Comfort Foods, All under 350 Calories by Chef Rocco Dispirito


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Thursday, April 8, 2010

Spring Into Grill Season: Mouthwatering Steaks

From Denny: Now that Spring weather has arrived you might want to get that grill cleaned up and ready for a mouth-watering steak. Chef Big Lou Elrose, the executive pit master at New York City's Wildwood BBQ, shares his successful recipe for spice rubbed pork steaks with apple bourbon barbecue sauce and grilled green beans.

Chef Elrose gave a few tips about his spice rub. He suggested you make it up at least a couple of hours before you wish to use it so the spices have time to blend together. He makes his rub months ahead of time and stores it in a shaker, ready to go. Since it has so much brown sugar in it you might want to refrigerate it, depending upon where you live.

Preparing the grill, Chef Elrose scrubs it down with a scrunched up piece of aluminum foil when his scrub brush is worn down or it's been misplaced. Then, to oil the grill, he places oil on a towel, and, with long tongs he oils the grill carefully. You can get flare-ups so be sure to use long tongs and stand away from the grill as you work. He also suggests leaving the rub to rest on the meat for at least 15 to 20 minutes before placing on the grill to cook.

Enjoy his simple but tasty recipes! Let the summer grilling begin... :)


Recipes Featured:

Big Lou's Grilled Pork Strip Steak
Big Lou's All Purpose Rub
Bourbon Apple BBQ sauce
Grilled Garlic Green Beans





Watch CBS News Videos Online






Big Lou's Grilled Pork Strip Steak

INGREDIENTS:

Two 1/2 pound Pork Top Strip Steak (serves 4)

INGREDIENTS for Big Lou's All Purpose Rub:

2 cups dark brown sugar
1/2 cup kosher salt
1/2 cup Turbinado sugar (sugar in the raw)
1/2 cup paprika
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 teaspoon Ancho chili power
1 teaspoon Cumin
1 teaspoon ground celery seed
1/2 teaspoon cayenne pepper


DIRECTIONS:

Combine all ingredients for the all purpose rub. Set aside.

Light grill to med-med high. Rub pork steaks with the all purpose rub then grill to an internal temperature of 160°F, about 8-10min. Just before removing from grill, brush with the Bourbon Apple BBQ sauce (recipe below). Allow to rest a few minutes, then slice and serve. Serve with additional BBQ sauce on the side.





Bourbon Apple BBQ sauce

INGREDIENTS:

2 tablespoons butter
1/2 cup chopped onions
1 cup course grated apple
1/4 teaspoon cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 cup bourbon
2 cups ketchup
1/2 cup apple cider vinegar
1/2 cup DR. Pepper soda
1/2 cup dark brown sugar
6 tablespoon maple syrup
1 tablespoon molasses
1 tablespoon Worcestershire sauce


DIRECTIONS:

Melt butter and cook onions for 6-7 minutes over medium heat then add the grated apple, cumin, cinnamon, cayenne pepper and bourbon. In a separate pot heat the ketchup, apple cider vinegar, Dr. Pepper, brown sugar, syrup, molasses, Worcestershire sauce, and simmer for about 3-4 minutes. Combine with the apple bourbon mixture and enjoy!





Grilled Garlic Green Beans

INGREDIENTS:

1 tablespoon olive oil
2 tablespoons butter
1 1/2 tablespoons garlic; chopped
2 cups green beans; blanched
Salt & pepper to taste


DIRECTIONS:

Over a medium high grill or stove top, heat the oil and butter in a large sauté pan. Add the garlic and toast just until it begins to brown. Add the green beans and toss to goat with the butter and garlic. Cook until the beans have warmed through about 4-5 minutes. Season with salt and pepper to taste and serve immediately.


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Wednesday, April 7, 2010

The Funny Side of Allergy Season - Ahh, Choo!




I love pollen by brookenovak @ flickr


From Denny: Check out these just wonderful science facts about pollen from Science Daily:


* Under human-induced climate change we expect higher wind speeds and more frequent storms will move pollen and seeds even farther from the source.

* The older a tree gets, the more pollen it produces each year.

* Long-distance dispersal of transgenic pine pollen is a potential problem only if that pollen is viable.

* Until then, the highest pine pollen had ever been found in the atmosphere was 1000 feet

* The odd thing is that pollen germination did not decline as distance increased ... You would expect germination to gradually drop off as pollen floats further away, but that's not the case.

* Pine pollen can travel up to 1800 miles in a short amount of time.


OK, everyone, do you get the idea that the plant world just might be mad at humanity and this is their revenge? As it was I ran across a study of growing hay fever plants in a carbon dioxide rich environment that caused the plants to produce 61% more pollen. Supposedly, we cannot blame the sooty air all on car emissions as apparently plants and trees make up 80% of the pollution.

So, this is what humanity can expect, just in time for the 2012 predictions of the end of the world as we know it: Climate change is causing faster winds and more storms to blow pollen our way from the ends of the earth that we have never experienced. Trees on this planet are arriving in old age so they are having a last fling at reproducing themselves with the ladies so they are sending out Viagra moments at an alarming rate. Pine pollen is like a blood hound; it likes to travel ridiculously long distances and arrive on your doorstep.


Quote

* I used to wake up at 4 A.M. and start sneezing, sometimes for five hours. I tried to find out what sort of allergy I had but finally came to the conclusion that it must be an allergy to consciousness. - James Thurber


*** For the full post with many more funny quotes, a funny allergy season customer service tech support joke and lots of entertaining photos - and your very own special link to a pollen count in your area - hike on over to The Social Poets for Cheeky Quote Day:

Funny Allergy Quotes - Cheeky Quote Day 7 Apr 2010


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Tuesday, April 6, 2010

Awesome Sauces 4 Spring and Summer Seafood



Boiled crawfish photo by adie reed @ flickr


From Denny: Spring is here in Louisiana and summer will be on its heels. The crawfish are in season and the shrimp, well, Gulf Shrimp are awesome any time from Louisiana to Mississippi to Florida. We prefer to eat local and are proud of our seafood. We are especially proud of our oysters for which we developed the pasteurization process to kill off potential dangerous bacteria. Because of this relatively new pasteurization process you can dine on raw oysters year round - if they are certified Louisiana oysters.

Compiled here are a number of simple seafood sauce recipes to enjoy on your seafood this spring and summer, whether you like raw oysters, boiled, fried, baked or broiled shrimp and crawfish. Remoulade, Creole and Cocktail sauces are very popular here. We will even take the last recipe of Beurre Creole sauce and layer it over a perfectly grilled steak. Lump crabmeat sauces are often combined with steak in our restaurants.


Recipes Featured:

Red Remoulade Sauce
Cajun Style Remoulade Sauce
Cajun Hot Sauce
Louisiana Traditional Creole Sauce
Louisiana Spicy Creole Sauce
Oysters Rockefeller Sauce
Shrimp Cocktail Sauce
Cocktail Sauce for large group
Cocktail Sauce
Beurre Creole






RED RÉMOULADE SAUCE

From: wafb.com (TV station)

Prep Time: 15 Minutes

Yields: 2 Cups

This Creole-style rémoulade is thought to be the original Louisiana version. This sauce can be served over shrimp, lump crabmeat or salad.

INGREDIENTS:

1 cup olive oil
¼ cup red wine vinegar
¾ cup Creole mustard
½ cup sliced green onions
¼ cup chopped parsley
¼ cup minced celery
1 tbsp minced garlic
1 tbsp paprika
salt to taste
Louisiana hot sauce to taste


DIRECTIONS:

In a large ceramic mixing bowl, combine olive oil, vinegar and Creole mustard. Whisk until well blended. Mix in green onions, parsley, celery and garlic. Add paprika for color. Continue mixing until well blended. Season with salt and hot sauce. Cover with plastic wrap, place in refrigerator and allow to sit overnight.







Shrimp Remoulade at Tujaques, photo by gary j wood @ flickr


CAJUN STYLE REMOULADE SAUCE

From: Wayne Allen @ Cooks.com

INGREDIENTS:

1/4 of a large red pepper
1/2 stalk of celery
1 green onion (including all the green)
1/4 cup of fresh parsley leaves
3/4 cup of mayonnaise
2 tbs of Dijon mustard
2 tbs of ketchup
2 tbs of horseradish
a couple shakes of worcestershire sauce (Lea and Perrins brand is best)
a couple shakes of Tobasco bramd hot sauce
2 tsp of paprika
1/4 tsp cayenne pepper


DIRECTIONS:

Puree in food processor or blender until smooth.





CAJUN HOT SAUCE

From: Cooks.com

INGREDIENTS:

FOR 2 1/2 CUPS SAUCE:

2 tbsp. unsalted butter
1 1/2 c. onion, chopped
1 c. celery, chopped
1/2 c. bell pepper, chopped
1 green raw jalapeno pepper with seeds, minced
1 clove garlic, minced

SEASONING MIX:

1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. white pepper
1 tsp. red (cayenne) pepper
1 c. fresh tomatoes, peeled and chopped
1/2 c. tomato sauce
1 bay leaf
1 1/4 c. seafood stock or shrimp stock
3/4 c. brown sugar, packed

DIRECTIONS:

Melt butter in a saucepan over medium high heat. Add onion, celery, bell pepper, jalapeno and garlic and cook about 3 minutes. Add the seasoning mix and stir well. Add tomatoes, tomato sauce and bay leaf, cover, and bring to a boil. Add the stock and brown sugar and return to a boil. Reduce to a simmer and cook about 15 to 20 minutes.

Use this sauce for a shrimp and rice dish: Add the 1 lb. raw medium shrimp, peeled and deveined shrimp and bring the mixture back to a boil. Cover, cook about 5 minutes, and remove from heat. Serve the shrimp on top of a mound of rice surrounded with sauce. Serve with lots of cold beer.





LOUISIANA TRADITIONAL CREOLE SAUCE

Yield: 2 cups

INGREDIENTS:

2 tbsp. chopped green onion
2 tbsp. chopped green pepper
1/4 c. sliced fresh mushrooms
1 tbsp. oil
1/2 tsp. pepper
1 tsp. dried sweet basil
16 oz. can low sodium tomatoes, undrained

DIRECTIONS:

Saute onion, green pepper and mushrooms in oil over low heat 5 minutes. Add remaining ingredients and simmer 20 minutes. Serve with fish, chicken or beef.





LOUISIANA SPICY CREOLE SAUCE

For: Fish or roasted meat

From: Cooks.com

INGREDIENTS:

3 tsp. melted butter
2 bell peppers, chopped fine
1 finely chopped onion
1 garlic clove
1 (#2 1/2) can tomatoes with puree
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper
4 diced chili peppers

DIRECTIONS:

Boil 45 minutes to 1 hour, stirring with wooden spoon. Sauce is placed over meat in a flat dish in refrigerator overnight. Then, when ready, cook meat as desired.





COCKTAIL SAUCE for boiled shrimp

YIELD: 4 1/2 cups - for serving a large group.

INGREDIENTS:

2 c. ketchup
2 c. chili sauce
1/4-1/2 c. prepared horseradish (we like the cream variety at our house)
2 Tablespoons Worcestershire sauce
1/4 c. cider vinegar (we prefer fresh lemon juice)
6 drops Tabasco sauce (we like Louisiana Hot Sauce brand, less vinegary, and we use more since it is not as hot as Tobasco - about 2 Tablespoons)
1/4 c. finely minced celery
1/4 c. finely minced onion


DIRECTIONS:

Mix together and refrigerate. Use for all seafood cocktails.





SMALLER VERSION COCKTAIL SAUCE - or used as a BLOODY MARY DRINK MIX

SHRIMP COCKTAIL SAUCE

INGREDIENTS:

1/2 c ketchup
1/4 c. lemon juice (or less)
1 tbsp. Worcestershire sauce
2 tsp. horseradish
6 tbsp. minced celery
3 tbsp. grated onion (or less)
1/4 tsp. salt

DIRECTIONS:

Chill. Yields 1 1/2 cups sauce. 1 cup sauce will serve 4 to 6 cocktails.





SHRIMP COCKTAIL SAUCE - tomato sauce version

INGREDIENTS:

1 small can tomato sauce
Dab of Worcestershire sauce
1 tbsp. brown sugar
Dab of Garlic salt
1/2 bottle cocktail sauce
Picante sauce to taste
Creamy horseradish to taste

DIRECTIONS: Mix all together.





Oysters Rockefeller Sauce

PREP TIME: 1 hour

SERVES: 6

This, the most famous of all oyster dishes in Cajun country, was first developed at Antoine’s Restaurant, by Jules Alciatore in 1899. Named Rockefeller because of its incredible rich flavor, the original recipe included no spinach.

INGREDIENTS:

1 dozen shucked oysters with liquid
1/4 pound butter
1/4 cup diced onions
1/4 cup diced celery
½ cup chopped green onions
2 tbsps diced garlic
1 cup cooked frozen spinach (thawed)
1 tbsp flour
1 pint heavy whipping cream
½ ounce Pernod or Herbsaint
1 tsp sugar
1 tbsp Worcestershire sauce
1 tsp Louisiana Gold Pepper Sauce
salt and cracked black pepper to taste

DIRECTIONS:

In a two quart sauce pan, melt butter over medium high heat. Sauté onions, celery, green onions and garlic, approximately three to five minutes or until seasonings are wilted. Add cooked spinach, and using a metal spoon, chop well into the vegetable mixture. Cook until spinach is hot and well incorporated into seasonings. Add flour and blend well into mixture, being sure to remove all lumps. Add whipping cream and oyster liquid, stirring constantly until sauce is thick and bubbly. Add Pernod, sugar, Worcestershire and Louisiana Gold. Continue stirring until all is well blended. Season to taste using salt and pepper. To ensure a sauce-like consistency, additional cream or water may be added. Continue to cook approximately 10 minutes, add oysters and cook 5 minutes. Pour the contents of the sauce pan into a blender and puree on high speed. Serve 2-ounces of the Oysters Rockefeller Sauce with your favorite trout, chicken or veal dish.





Beurre Creole

PREP TIME: 15 Minutes

YIELDS: 1 Cup

This sauce is excellent over broiled or sautéed fish or grilled shrimp.


INGREDIENTS:

8 ounces unsalted butter, chipped
½ cup dry white wine
2 tbsps lemon juice
2 thin lemon slices
¼ cup jumbo lump crabmeat
¼ cup diced tomatoes
1 clove garlic, minced
1 tbsp sliced green onions
8–10 whole peppercorns
1 whole bay leaf
3 whole basil leaves
1 tsp tomato sauce
dash of Louisiana hot sauce
salt and cayenne pepper to taste


DIRECTIONS:

In a sauté pan, combine wine, lemon juice, lemon slices, crabmeat, tomatoes, garlic, green onions, peppercorns, bay leaf and basil over medium-high heat. Sauté approximately 3 minutes or until juices are rendered into the pan. Add tomato sauce, blend well into mixture and continue to cook until juices have been reduced to approximately 2 tablespoons. Swirling pan constantly, add a few chips of butter at a time until all is incorporated. Do not use a metal spoon or wire whisk as hot spots may develop and butter will separate. Season to taste using hot sauce, salt and pepper. Serve as is, or strain if desired.




*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Monday, April 5, 2010

Forget the Birds: Awesome Recipes 4 Stale Bread

From Denny: Chef Jose Andres of a restaurant in Washington, D.C., shares with us some great ideas of what to do with leftover stale bread. Many times my husband has come home with his latest "grocery prize" of day or two old artisan bread for a great price - only to discover it's so tough it can't be sliced easily. Grating it into fresh bread crumbs is an easy solution. If you are patient you can close it up into a plastic storage bag and place it in the fridge, take it out the next day and see if the crust has softened enough to slice. Usually, it does and all is well at our house once again. :)

Chef Jose Andres offers up some favorite recipes for stale day old bread from his native Spain like Castilian Garlic Soup, a mushroom and ham saute and a dessert by the name of Apple Charlotte. Yum! Since my great-grandmother came from "southern" Spain and was a wonderful cook I just had to see what she might have cooked in her day when she lived in Spain. Check it out what you can do with stale bread for delicious, easy and inexpensive recipes:


Castilian Garlic Soup
Bread with oyster mushrooms and Spanish ham
Jaleo's Apple Charlotte




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Sopa de ajo (Castilian garlic soup)

From: Chef Jose Andres

4 servings

Chef Andres: Wherever I go in my travels, I find Spanish people who are proud they know how to make this traditional Castilian dish, no matter which region they come from. My good friend Magin Revillo, the Washington correspondent for Radio Nacional de España (Spanish national radio), makes one of the finest garlic soups I ever tasted — even though he grew up in Barcelona.

INGREDIENTS

• 6 garlic cloves, peeled and sliced
• 3 tablespoons Spanish extra-virgin olive oil
• 2 tablespoons white wine
• 1/2 tablespoon pimentón (Spanish sweet paprika)
• 6 ounces rustic white bread, crust removed, torn into small pieces
• 1 quart chicken stock (see page 000)
• 2 large eggs
• Salt to taste
• 1 tablespoon chopped flat parsley

DIRECTIONS

In a medium saucepan over medium heat, sauté the garlic in the olive oil until golden brown, about 1 minute. Add the white wine and continue cooking until the alcohol evaporates, about 30 seconds. Add the pimentón and sauté for 1 minute.

Add the bread and pour in the stock. Stir together and bring to a boil. Once it reaches a boil, reduce the heat to low and simmer for 10 minutes.

Add the eggs and stir with a spatula to fold them into the soup. The eggs will form long strands, almost like noodles. Simmer for 2 more minutes and add salt to taste. Sprinkle with parsley and serve.
TIPS

You can make this soup with water if you like. It's the traditional way but I find that chicken stock makes for a richer and tastier soup. Instead of adding the whisked eggs, you can poach a whole egg per person: just break the eggs into a barely simmering soup and leave them for 2 or 3 minutes without disturbing.








Bread with oyster mushrooms and Spanish ham

From: Chef Jose Andres

4 servings

Chef Andres: There are many different versions of migas, a dish that has sustained many a Spanish family when food was scarce. I often talk about recipes made of humble ingredients that can feed an entire family, and this is a perfect example. It shows what can be done when leftovers are the only option. Over the years many of these survival dishes have become beloved delicacies. I love this one for its simplicity and intense flavor.

INGREDIENTS

• 1 medium banana pepper
• 4 tablespoons Spanish extra-virgin olive oil
• 1 tablespoon minced shallots
• 2 cups oyster mushrooms or saffron milk cap mushrooms (available in autumn)
• 2 fresh thyme sprigs
• 1 ounce thinly sliced jamón serrano
• 1/4 cup seedless red grapes, halved
• 1 12-inch day-old baguette, thinly sliced (about 4 cups)
• Sea salt to taste

DIRECTIONS

Preheat the broiler. Roast the pepper under the broiler, turning it as it browns. Transfer the pepper to a bowl, cover with plastic wrap and steam for 10 minutes. When cool enough to handle, peel the pepper, discard the skin and remove the seeds. Slice the pepper into ½-inch strips and set aside.

Heat 2 tablespoons of the olive oil in a large sauté pan over medium-high heat. Add the shallots and cook until translucent, about 1 minute. Add the mushrooms and the thyme and cook, stirring, for 3 minutes. Add the jamón and peppers and cook for 1 minute. Lay the bread slices on top of the mixture and drizzle with the remaining 2 tablespoons of olive oil.

Stir the bread into the mixture and fry in the pan until it gets brown and slightly crunchy. Toss in the grapes and cook until heated through. Season to taste with salt.

Use day-old bread for this dish. You will get a better crunch.








Jaleo's Apple Charlotte

From: Chef Jose Andres

Makes 12

INGREDIENTS

• 7 apples (Fuji or another good baking apple), peeled, cored and sliced thin
• 1 cup sugar
• 4 tablespoons of butter
• 2 tablespoons of Rhum
• 1 teaspoon of vanilla extract
• 2 beaten egg yolks
• For the crust
• Butter
• Half a loaf of brioche bread, cut half into 1/4" cubes and the rest into slices as 1/4" thick


DIRECTIONS


In a large saucepan over medium heat, cook the apples with sugar until soft. Lower the heat and cover. Simmer until apples are soft saucy consistency. Add butter, rum and vanilla. Continue to cook for another 30 minutes. Remove mixture from heat and cool. Once cool, mix in the beaten egg yolks. Reserve

Clarify the butter. Toast the bread cubes in the clarified until golden and crisp. Reserve.

Preheat the oven to 325 degrees. In each ramekin, place crisped squares on the bottom. Dip the brioche slices in the clarified butter and line the sides of the ramekins. Fill with the apple mixture. Place the ramekins in a baking pan. Fill the pan with hot water until it reaches halfway up the side of the ramekins. Bake for 35 minutes turning the pan once during baking to ensure even browning.





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Sunday, April 4, 2010

Weekly Posts Roundup at Dennys Blogs - 4 Apr 2010

From Denny: Happy Easter to All of You! Hope this is a beautiful day for you on so many levels...

Here are all those posts you haven't had time to read or bookmark from this week. I figure you are just as eclectic and curious about your world as I am about mine, judging by the large amounts of traffic all these blogs have been receiving lately. Thank you for coming by for a visit!

It does help that I've been figuring out these past few months how best to organize and market these posts so you can easily - and quickly - find what is of interest to you. I know I don't like to get bogged down paging through someone's blog when all they had to do was provide some links on the sidebar or in a related post.

Sure it takes more time as a blogger to do so but it's always worth the effort. People appreciate it. As a writer, a blogger or a creative person, you don't just create or write for yourself. You have an audience and it's a good attitude to care about their interests and convenience as well. Taking time for all these technical details does pull time away from writing - sometimes, my poetry suffers when I don't have enough "think and gestate" time and it gets delayed like it did this week as I was changing over 14 blogs into new templates.

But, on balance, creative people might want to keep in mind not to get too self-absorbed with the writing or artwork as you will lose your people skills. Without people skills no one will be that interested in your writing or artwork anyway. Many times I've been at a weekend outdoor art showing of local artists and was about to purchase a painting, fiberwork or pottery only to be completely turned off by the odious attitude of the artist. I walk away every time.

The diva attitude of "you will get nothing and like it" is a sorry way to travel through life. There is so much more available for us if only we keep our hearts open and loving toward others. Sure there are those who test our patience and erode our good attitude - just keep walking through that day until you meet someone of a better attitude who is trying to have good relationships.

That's what the Easter season, even the Easter bunny, really represents. This is a time for renewal inside and out, a time to refresh our tattered attitudes and start again with new hope for our lives. Welcome the sunshine into your life this Spring!




The Social Poets:

Unsexy, Unpopular and Unflattering Political Cartoons - 3 Apr 2010

Legacy of Love poem - Libations Friday 2 Apr 2010

Funny Easter Bunny Cartoons and April Fools Day Fun

Funny April Fools Day - Cheeky Quote Day 31 Apr 2010

Awesome Story of Giving That Healed a Town: A Circle of Hands

Health Care Quips and Tea Party Jabs, Roundup of Late Night Comedy - 29 Mar 2010


Dennys Global Politics:

Environmentalists Furious with Obama, CIA Clandestine Director, Famous White House Butler Dies, No Faith in Pope - New Headlines 3 Apr 2010

GOP Sex Scandals, Republicans in a Mess, Obama Foreign Policy and Popularity Polls, Psychic Faces Beheading - News Headlines 1 Apr 2010

American Oil Drilling, Besieged Pope, Studying Laughter, Birds DNA Give Clues to Our Speech - News Headlines 31 Mar 2010

Iran Scientist Defects to America, Obama Issues Sanctions - News Headlines 30 Mar 2010

Hate Groups On the Rampage, Big Banks Skirting the Law - Headlines 29 Mar 2010



From Beautiful Illustrated Quotations:

8 Easter Quotes and 3 Easter Poems

3 Quotes About Facing Tough Times

Uplifting Soul Quote: What is Your Power in the World?

Do You Treat Your Ideas Like Beautiful Magic?



From The Soul Calendar - science and astronomy:

New Astronomy Photos: Cosmic Rosebud, Winds of Change Black Hole, Orion Nebula

Mysterious 4,000 Year Old European Mummie Found in China

Now Peru Faces Water Wars From Climate Change

Come to Iceland: Experience Living With a Volcano in Your BackYard

Moon Water: Order Up Your Cocktail Today



The Food Blogs:

Play Fun With Your Food: Mini Frittata Crostinis, Mini Wonton Quiches

Forget the Birds: Awesome Recipes 4 Stale Bread

Flourless Passover Chocolate Cake

Awesome Sauces 4 Louisiana Seafood

Spring Into Grill Season: Mouthwatering Steaks

Chef Rocco Dispiritos Cheap Yet Healthy Comfort Food

Kid Chefs Offer Tasty Recipes 4 Sandwiches Adults Will Like

Spring Food: Chef Kellers Marinated Skirt Steak, Ice Cream Sandwiches

Louisiana Crawfish Etouffee From Lafittes Landing


From the Humor Blogs:


Funny Surfing Peruvian Alpaca

Religious Sex Scandal Cartoons

Funny Marriage Quotes

Funny Easter Bunny Cartoons and April Fools Day Fun


Photo blog:


Dennys Photo Gallery: Spectacular Sunrises


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!
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