As I child I have to say I had some pretty awesome gifts at Christmas, like the bike my Dad stayed up all night putting together. A horse another year, and even a shot gun…yes, a shot gun and I love it and only was allowed to use under supervision!
But as I got older I realized it’s not about the gifts, it’s about spending time with loved ones. And that is a gift in its self.
Close your eyes and try to remember your favorite Christmas. It put a smile on your face? Didn’t it?
It wasn’t about the gifts was it?
And who doesn’t remember the great Christmas Specials on TV and when they came on, did you beg your parents to stay up late and watch them? Of course you did and you would sit and watch them with a BIG GRIN on your face holding a bowl of popcorn...because you won “the stay up late and watch Christmas Special fight”.
You know the good ones, It a Wonderful Life, Santa Clause is coming to town, Charlie Brown Christmas, Rudolph the Red-Noise Reindeer, The Grinch that Stole Christmas, A Christmas Carol, A Christmas Story, Frosty the Snowman…well you get the picture.
Just the other night I watched A Charlie Brown Christmas...of course this time instead of hot chocolate and popcorn, I have a glass of red wine and a cheese plate. If you haven’t watched one in while, check one out…for goodness sake…
Merry Christmas to all
And to all a Good night and to all a good night
The Bermuda Gourmet Goddess
Wait ...I am not done...Christmas is also all about the food...Oh the food, how can we forget the food, after all it is what I am all about!
Why serve Turkey, I mean you just had it at Thanksgiving ….
Here is a super impressive meal and super duper easy and you do not have to spend all day in the kitchen!
Balsamic Cranberry Roast
I found this recipe at my grandmother’s house, and it is so yummy I just had to share it with you.
1 4 to 5 lb tenderloin roast
2 tbsp thyme
1 tbsp fresh cracked pepper
1/3 C Balsamic Vinegar
3 tbsp finely chopped shallots
1 can whole berry cranberry sauce
¼ tsp salt
Preheat oven to 425°F, mix the thyme and pepper; reserve 1 teaspoon to put in the sauce. Rub the mix evenly onto all surfaces of beef. Place the roast on a rack in shallow roasting pan. Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness, 130-135°F for medium rare; 140-145°F for medium. Carefully move roast to a carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved seasoning and salt.
Rosemary and Garlic Smashed potatoes
8 baking potatoes, washed and diced
2 tbsp of fresh chopped rosemary
2 cloves of garlic chopped (I usually chop the garlic and rosemary together)
1 tbsp of butter
2 tbsp of Olive oil
1 tsp of salt and cracked pepper mix
½ C warm milk
Wash and dice potatoes and place in pot cover with water and place on stove over med high to high heat. Bring to boil, cover potatoes and turn off and let sit for 20 minutes, potatoes would be very fork tender at this time. Drain and set aside, in the same pot heat the olive oil and butter over med heat. Now add the rosemary and garlic and sauté for about 3 minutes, do not let he garlic burn it will turn bitter. Add potatoes and salt and pepper mixture and mix (smash) well, now add the milk and keep smashing until incorporated.
Serve immediately!
Easy Baked Acorn Squash
3 Acorn Squash, halved (serves 6)
¼ c Olive Oil
1 tbsp of thyme
3 tbsp of crushed garlic
Salt & pepper to taste
Preheat oven to 350; cut each one in half and scoop the seeds out with a spoon. Drizzle each one with oil, sprinkle with thyme and garlic and salt and pepper. Place upright on a greased cookie sheet and roast for about 1 hour or until tender when poked with a fork. You could even cook on the gill if you don’t want to heat up your house.
Pecans Square
1 egg
1 c brown sugar
½ c sifted flour
¼ tsp soda
¼ tsp salt
1 ½ C Chopped pecans
1 tsp vanilla
Stir together the egg, sugar, and vanilla, the sifted flour mixed with soda and salt. Mix in pecans, spread in buttered 8” square pan. Bake at 350 for 18 to 20 minutes. Cookies should be soft when taken from oven.
Christmas Around the World…Very Interesting!
France
The spread is often quite similar to the traditional British Christmas meal…turkey and cranberry sauce, mince pies and pudding. But in some regions fish such as sole or carp may be the main meal. It's the mouth-watering pastries that help to make a French Christmas unique. The bûche de Noël, a cake rolled and filled with chestnut cream, then coated in home-made marzipan is a fine example. Legend has it that these cakes were created in the late 19th century by Parisian pastry chefs who were inspired by the burning of Yule logs on Christmas Eve.
Germany
The Germans are famous for their festive treats of spiced biscuits and cakes such as gingerbread and stollen. This fruit-laden cake is slow to rise, distinctly dry and dense in texture, aromatic and flavorful…the perfect accompaniment to a cup of coffee after a night of Christmas Eve worship and revelry.
Scandinavia
In Scandinavian countries, baking is traditionally an important part of the preparations for Christmas. Everyone in the family will get together and make traditional gingerbread or 'pepparkakor' in all kinds of shapes…
Greenland
Greenland has one of the most unusual Christmas menus. After coffee, cakes and carols, a delicacy called 'mattak' is passed around. This is whaleskin with a strip of blubber inside. It's supposed to taste like fresh coconut, but is too tough to chew so Greenlanders usually just swallow it. Christmas is the one night of the year in Greenland when the men traditionally look after the women, serving their coffee and stirring it for them.
Portugal and Spain
In many parts of Portugal and Spain, the Christmas menu focuses on seafood. Gathered around a nativity crèche, Portuguese families feast on the national holiday dish of dried codfish, called bacalhau. In Spain, dinner may include white sea bass roasted with breadcrumbs, olive oil, onions and lemons.
In Portugal, a dessert called rabanadas is served at Christmastime, made from slices of white bread soaked in eggs and wine, dredged in sugar, and fried until crisp. Another favourite is bolo rei, a circular cake coated in glazed fruits, crushed nuts and sugar icing. In Spain, almonds and marzipan are used to make many of the traditional sweets. For example, turrón is a sweet similar to nougat, made from honey and almonds, and it originates from pre-Christian Mediterranean cultures.
St. Nicholas' Day
In several countries across Europe the birthday of St Nicholas, 6 December, is an important day of celebration, particularly for children. St Nicholas was a Catholic bishop who is said to have been especially kind to children. In Slovakia, children are given sweets on this day if they have been good, or coal, potatoes and onions if they have been naughty.
In the Netherlands, people celebrate St Nicolas's day with hot punch or milk chocolate and boiled chestnuts eaten with butter and salt. Dutch people often eat 'oliebollen' over the festive season, which are bite-size flour and raisin pastries deep-fried and sprinkled with sugar.
Greece
In Greece, people celebrate 1 January to honour St Basil, the Greek Santa Claus. On this day, children receive gifts and a lucky silver coin is baked into a sponge-like cake called vasilopeta. When serving the dish, the first slice is set aside for St Basil and the second slice for Christ. The following slices go to members of the family in descending order of age.
Ukraine
In the Ukraine, there is an old custom of fasting for 39 days before the Nativity. Families wait until they see the first star in the sky to begin a 12-course supper, one course in honour of each of the 12 apostles.
The courses include fish, borscht (beetroot soup), cabbage stuffed with millet, cooked dried fruit and a special Christmas-Eve delicacy known as kutya, which is made from wholewheat grains soaked for hours, and seasoned with honey and crushed poppy seeds.
Latvia
A special Latvian Christmas meal would usually be cooked brown peas with bacon sauce, small pies, cabbage and sausage. In Latvia, it's traditional for Father Christmas to bring presents on each of the 12 days of Christmas starting on Christmas Eve.
Latin America
In many Latin American countries, Christmas meals are based around turkey, which is native to the Americas. Traditionally the turkey dinner is served on Christmas Eve and will be prepared and spiced differently in different regions of Latin America. For example, in Brazil the turkey is marinated in rum, with onions, garlic, tomatoes, lime juice and other spices, and it may be served with coloured rice and vegetables.
Ethiopia
The Ethiopian Christmas celebration, known as Ganna, takes place on 7 January. Food served at this time usually includes 'injera', a sourdough pancake. The injera acts as both plate and fork. 'Doro wat', a spicy chicken stew, might be the main meal, served in beautifully decorated baskets. A piece of the injera is used to scoop up the stew.
So, wherever you may be in the world over this year's festive season, enjoy your feasting and celebrations. And have a Merry Christmas! Felices Navidades! Joyeux Nöel! Hyvaa joula! God jul! Jutdlime pivdluarit ukiortame pivdluaritlo! Sretan Bozic! Zalig Kerstfeest! Kala Christouyenna! Boas Festas! Srozhdestvom Kristovym! Fröhliche Weinachten
Friday, December 18, 2009
Thursday, November 19, 2009
Thanksgiving - Don't Stress the Food!
Ah Thanksgiving…it is a time to give thanks for all that is special to us.
DID YOU KNOW?
The first “Thanksgiving” was 1621 with the Plymouth colonist and Wampanoag Indians, however it was not the first for the Native Americans celebrated “Harvest Festivals” ceremonial dances, and other celebrations giving thanks to the spirits for bountiful crops and wild game for centuries before Europeans arrived in North America.
Some food they may have eaten …It ain’t your Mom’s Thanksgiving!
Venison, Eel, Clams, Lobster, Wild Goose, Duck, Crane, Swan, Eagles, Turkey
Pumpkin (not pie) peas, beans, winter squash, wild onions, Dried Indian Maize
Cranberries, blueberries, concord grapes, Nuts, such as walnut, Acorns, Chestnuts
Even though the “First Thanksgiving” was 1621; it wasn’t declared as a National day of Thanksgiving until Abraham Lincoln, more than 200 hundred years later. However it wasn’t made an Official National Holiday until Congress finally made it one in 1941.
The first Thanksgiving celebration lasted three days. I have had some hangovers like that!
Ben Franklin wanted to make a Turkey the national bird of the United States (yeah, that would have been crappy) But Thomas Jefferson opposed him (thank goodness). It is then said that Franklin dubbed the Turkey “TOM” just to piss him off!
The first Macy's Thanksgiving Day Parade was in 1924 in NYC; the Macy employees launched the parade featuring animals from Central Park Zoo. Today, some 3 million people attend the annual parade and another 44 million watch it on television. Parade fact: Snoopy has appeared more times than any another balloon and made his 6th appearance as the Flying Ace in 2006
In 1934 the Detroit Lions played on Thanksgiving Day for the first time ever! They hosted the Chicago Bears at the University of Detroit stadium, in front of 26,000 fans. NBC radio broadcast the game on 94 stations across the country. The Lions have played every Thanksgiving (except between 1939 and 1944); in 1956, fans watched the game on television for the first time.
I love Thanksgiving and even though I live in a country where is it not celebrated I still prepare a Thanksgiving meal every year…even if it is not TURKEY, who said we had to eat turkey on Thanksgiving anyway? I know for years Thanksgiving was always that holiday where everyone went all out with the food. Turkey and a Ham, 6 to 7 sides, that could have included…stuffing, green bean casserole, mashed potatoes, sweet potatoes, carrots, Brussels sprouts, gravy, rolls, cranberry sauce, pumpkin pie ,pecan pie, apple pie…anyway you get the picture…it was always WAY too much food.
Well why not cut it down? Really do you need ALL THAT…It is super simple to make an elegant Holiday meal that will satisfy everyone. Not only will YOU be able to enjoy your Thanksgiving instead of being in the kitchen for 3 days cooking and cleaning, you will save some BIG BUCKS and right now in this questionable economy who doesn’t want to save a bit?
Here is a sample menu.
Ham with a brown bourbon glaze
Baked sweet potatoes with honey butter
Garlic Almond Green Beans
Rolls
Pumpkin parfait
Ham with a brown bourbon glaze
1 Ham
½ C brown sugar
1 C Bourbon
1 tsp whatthisheresauce
1 tsp ground cloves
1 tbsp butter
Hams are all pretty much pre-cooked all you have to do is heat and serve. Some hams do come with their own glazing sauce; if you want to use it use it.
Unwrap the ham and so what I call chriscross along what will become the crackling.
In a sauce pan over med heat, add bourbon, sugar, whatthisheresauve, ground cloves, and butter until it come to a slight boil, this sauce will not be thick. With a brush, glaze the ham and make sure you get all the crosses, keep glazing throughout the re-heating process.
Baked Sweet Potatoes with Honey Butter
4 large baked potatoes (you have more people get more potatoes
½ C butter (yes, real butter) room temp
1/3 C honey
1tbsp brown sugar
Wash the potatoes well, do not wrap in anything. Baked the potatoes at 350 for at least 1 hour, make sure they are fork tender.
While they are baking, whip the butter, brown sugar and honey together, once well incorporated place in plastic wrap and wrap up like a log, place back in refrigerator, when ready the long can be cut into rounds and placed on top of the hot potatoes.
Garlic Almond Green Beans
1lb green beans, washed and trimmed
3 cloves garlic, sliced thin
1 C, chopped and cleaned leaks
¼ C toasted slivered almonds
2 tbsp olive oil, separated
1 tsp lemon juice
In a large skillet sauté the leeks in 1 tbsp of olive oil for about 7 minutes over med to high heat, now add the green beans and garlic and toss with the remaining olive oil and sauté for another 5 to 6 minutes, now add the almonds and lemon juice and place in preheated over (350) for 10 minutes, give a nice toss when removing from oven serve.
Pumpkin Parfait
2 c vanilla pudding
1/2 c 100% Pure Pumpkin
1/2 tsp pumpkin pie spice
¼ tsp nutmeg
1 C toasted chopped pecans
Whipped cream
Mix the pudding, pumpkin and pies spice in a bowl.
Get some pretty glasses (they do not have to match) and fill glass ½ way with pumpkin mixture, sprinkle some pecans, more pumpkin, more whipped cream top with more pecans…yes, it really is that easy
DID YOU KNOW?
The first “Thanksgiving” was 1621 with the Plymouth colonist and Wampanoag Indians, however it was not the first for the Native Americans celebrated “Harvest Festivals” ceremonial dances, and other celebrations giving thanks to the spirits for bountiful crops and wild game for centuries before Europeans arrived in North America.
Some food they may have eaten …It ain’t your Mom’s Thanksgiving!
Venison, Eel, Clams, Lobster, Wild Goose, Duck, Crane, Swan, Eagles, Turkey
Pumpkin (not pie) peas, beans, winter squash, wild onions, Dried Indian Maize
Cranberries, blueberries, concord grapes, Nuts, such as walnut, Acorns, Chestnuts
Even though the “First Thanksgiving” was 1621; it wasn’t declared as a National day of Thanksgiving until Abraham Lincoln, more than 200 hundred years later. However it wasn’t made an Official National Holiday until Congress finally made it one in 1941.
The first Thanksgiving celebration lasted three days. I have had some hangovers like that!
Ben Franklin wanted to make a Turkey the national bird of the United States (yeah, that would have been crappy) But Thomas Jefferson opposed him (thank goodness). It is then said that Franklin dubbed the Turkey “TOM” just to piss him off!
The first Macy's Thanksgiving Day Parade was in 1924 in NYC; the Macy employees launched the parade featuring animals from Central Park Zoo. Today, some 3 million people attend the annual parade and another 44 million watch it on television. Parade fact: Snoopy has appeared more times than any another balloon and made his 6th appearance as the Flying Ace in 2006
In 1934 the Detroit Lions played on Thanksgiving Day for the first time ever! They hosted the Chicago Bears at the University of Detroit stadium, in front of 26,000 fans. NBC radio broadcast the game on 94 stations across the country. The Lions have played every Thanksgiving (except between 1939 and 1944); in 1956, fans watched the game on television for the first time.
I love Thanksgiving and even though I live in a country where is it not celebrated I still prepare a Thanksgiving meal every year…even if it is not TURKEY, who said we had to eat turkey on Thanksgiving anyway? I know for years Thanksgiving was always that holiday where everyone went all out with the food. Turkey and a Ham, 6 to 7 sides, that could have included…stuffing, green bean casserole, mashed potatoes, sweet potatoes, carrots, Brussels sprouts, gravy, rolls, cranberry sauce, pumpkin pie ,pecan pie, apple pie…anyway you get the picture…it was always WAY too much food.
Well why not cut it down? Really do you need ALL THAT…It is super simple to make an elegant Holiday meal that will satisfy everyone. Not only will YOU be able to enjoy your Thanksgiving instead of being in the kitchen for 3 days cooking and cleaning, you will save some BIG BUCKS and right now in this questionable economy who doesn’t want to save a bit?
Here is a sample menu.
Ham with a brown bourbon glaze
Baked sweet potatoes with honey butter
Garlic Almond Green Beans
Rolls
Pumpkin parfait
Ham with a brown bourbon glaze
1 Ham
½ C brown sugar
1 C Bourbon
1 tsp whatthisheresauce
1 tsp ground cloves
1 tbsp butter
Hams are all pretty much pre-cooked all you have to do is heat and serve. Some hams do come with their own glazing sauce; if you want to use it use it.
Unwrap the ham and so what I call chriscross along what will become the crackling.
In a sauce pan over med heat, add bourbon, sugar, whatthisheresauve, ground cloves, and butter until it come to a slight boil, this sauce will not be thick. With a brush, glaze the ham and make sure you get all the crosses, keep glazing throughout the re-heating process.
Baked Sweet Potatoes with Honey Butter
4 large baked potatoes (you have more people get more potatoes
½ C butter (yes, real butter) room temp
1/3 C honey
1tbsp brown sugar
Wash the potatoes well, do not wrap in anything. Baked the potatoes at 350 for at least 1 hour, make sure they are fork tender.
While they are baking, whip the butter, brown sugar and honey together, once well incorporated place in plastic wrap and wrap up like a log, place back in refrigerator, when ready the long can be cut into rounds and placed on top of the hot potatoes.
Garlic Almond Green Beans
1lb green beans, washed and trimmed
3 cloves garlic, sliced thin
1 C, chopped and cleaned leaks
¼ C toasted slivered almonds
2 tbsp olive oil, separated
1 tsp lemon juice
In a large skillet sauté the leeks in 1 tbsp of olive oil for about 7 minutes over med to high heat, now add the green beans and garlic and toss with the remaining olive oil and sauté for another 5 to 6 minutes, now add the almonds and lemon juice and place in preheated over (350) for 10 minutes, give a nice toss when removing from oven serve.
Pumpkin Parfait
2 c vanilla pudding
1/2 c 100% Pure Pumpkin
1/2 tsp pumpkin pie spice
¼ tsp nutmeg
1 C toasted chopped pecans
Whipped cream
Mix the pudding, pumpkin and pies spice in a bowl.
Get some pretty glasses (they do not have to match) and fill glass ½ way with pumpkin mixture, sprinkle some pecans, more pumpkin, more whipped cream top with more pecans…yes, it really is that easy
Tuesday, November 3, 2009
We ATE New York!
Well we have just returned from our New York Culinary adventure and what an adventure it was.
Even thought we did this trip in early October I wanted to post the Halloween goodies first… I hope you enjoy reading! Gee I hope my trainer doesn't see this, she might kick my butt even harder!
Thursday October 8th
After arriving Thursday we stored out bags and off to find a great little lunch spot and we did, called Noodle Bar a small little place, not a lot of sitting room, but we did not mind waiting. When we sat down we were given a regular menu and an insane lunch special menu, choice of a noodle, 2 small egg rolls and a salad for $7.95, I opted for the Pad Thai noodles with beef and the hubby opted for Fried Flounder over pan fried noodles, which was pretty spectacular, this fish was perfectly cooked. I love a good Pad Thai, but this was a great Pad Thai, some places have a tendency to go towards a heavy peanut butter flavor, not this one, it had that tad bit of sour note that I love in Pad Thai, so after 2 glasses of wine and one sake our bill with tip was $35.00!
That evening was the Chelsea After Dark event, we arrived an hour early and thank goodness we did, the line was long then, but after being there for 30 minutes it was down and around the block. 9.00 PM they opened the flood gates and let everyone in, the first booth was Sandra Lee (from the food Network) which everyone flocked to, so we by-pasted. Next stop Guy Fierie, when you first walked in the room it was like walking into a Rock N Roll Club, loud and loud again! There he was…Guy standing in the middle greeting selected people. As we walked past I was able to snap a couple pictures, then over to the bar, all they had was rum, I have one rule, rum makes me dumb, so we grabbed a couple of pulled pork sandwiched and off to the next area, which BTW the pulled pork sandwiches, I really have had better, I am not knocking Guy, but sorry Guy, I have had better, hell I’ve made better. There was a lot to see so off we went to check out the rest of the event.
Now there was wine bars set everywhere, so we had no issues with finding wine nor did we have issues with finding food since every outlet had a food station. First stop, I have to give an awesome shout out to The Green Table, one of my favs, they had goat cheese and bacon tarts with a watermelon gazpacho, they had me at Goat Cheese!
On to The Lobster Place, they had some rocking fresh oysters, you could taste the natural brine, they were so fresh and so amazing, I got back in line for a second helping! As I stood in line for the oysters hubby stood in the for the lobster bisque and scallop and bacon chowder, which won me over. The base was not too thick and right amount of smoothness; the faint hint of bacon was the back note and did not over power the scallops, which were perfectly done and sweet. I could have bathed in that chowder. On to find some more wine and food, next stop was a great little sandy shop with mini classic Ruben’s. Next stop the Bowery Kitchen shop, which had some rockin’ wraps. As we walked alo
ng we enjoyed the rest of the stores, food, wine, music, decorations and excitement the evening was offering. Then all of a sudden who else do we hear yelling "CHOCOLATE"…Jacque Torres , the chocolate master himself, he handed me a chocolate laced with Cayenne pepper, how amazing that one tiny piece of chocolate was, you had the fant hit of heat right at the very end! He was fun!
We walked that hall 3 or 4 times that evening and on last pass towards the end of the evening was the highlight of the evening maybe even the trip, who stood before us, but none other than Jeffery Stinegarden, who was super cool to talk to and to mention a little happy (you get my drift) And Chef Amanda Freitag… GO TEAM FREITAG….And yes Jeffery I mentioned to Bob Tuschman that you are NOT too hard on the chefs. What an amazing evening.
Friday October 9th
Friday was our free day, nothing planed and nothing booked for the Food and Wine Festival, so we headed out got a bagel with lox (breakfast of champions!) and off to the Rock N Roll Hall of Fame Annex, which was free admission that day to pay tribute to John Lennon’s birthday, he would have been 69 years old. The Hall of Fame itself was exceptionally done, wish I had pictures, but we were not allowed to take pictures, after walking through and listening to decades of great rock n roll, we came to the tribute of John Lennon, I have to say I did in fact shed a few tears in that room, an amazing man taken to soon. As Yoko said, “When he left that morning he was a man who had everything, he returned to me in a brown bag” his remains were never opened by Yoko and now are part of the Rock N Roll Annex, along with his blood splattered glasses. Yoko took the most disturbing picture, his glasses covered in blood splatter; the picture was later used as an awareness poster regarding hand guns in the US.
Enough I am starting to cry just rethinking it all. Rest in Peace John!
Off to lunch we go…where you ask, none other than Morimoto’s! We had the most incredible meal there, starting with a wasabi infused vodka, sake martini garnished with a cucumber – YUM! Then on to rock shrimp appetizer and a steamed scallop appetizer, we ordered two because we thought the portions were going to small, we thought wrong, but I am glad the shrimp was a big portion, it was so crispy on the outside with still leaving the shrimp sweet and tender on the inside and the sauce, there were 2 different sauces, and hell if I can remember them, but I could have sat there and ate that dish all day. The scallops were also perfection, sweet and fresh, we watched them shuck them fresh. They were simply prepared by steaming and placed on top of bok choy. Then we dug into 3 rolls, we ordered a soft shell crab roll, salmon skin roll and spicy yellowtail roll, which all were amazing, the salmon skin roll was done differently then what I am accustomed to but who cares, it was heaven, it was better than what I am accustomed to, it had this wonder light char flavor, we think the skin and some meat on the skin was grilled, but WOW it was wonderful and melted in my mouth. I also ordered sashimi Kobe beef and abalone. Let me start with Kobe, the fat was so well marbled that the minute it touched my tongue I could actually feel it melting away leaving a beef flavor that was so mild and yet so intense at the same time it was insane! Abalone has a tendency to be a bit chewy, however, this was tender and tasting it you could taste the ocean, so fresh, so good!
That evening we had reservations at Craft, a Tom Collico restaurant. Two amazing restaurants in one day, life is good! We started with cocktails at the bar, naturally and then after 15 minutes we were seated. The menus we were handed explained nothing how the food was prepared, if you wanted to know you had to ask. I loved the concept that all meals are served towards the middle of the table encouraging everyone to share. After reviewing the menu carefully I decided on the Crispy Bacon appetizer and the roasted Maine Lobster for a main and the corn and bacon risotto for a side. The bacon came out in 3 big blocks, first they were braised then quickly deep fried to get a nice crunch on the top and served with pickled watermelon rind, my only complaint would be not enough rind, the pickled rind was superb and balanced well against the fat of the bacon, as I took my first bite my tasted buds stood on end, the bacon fat just melted away leaving this crunch from the crackling I just wanted to scream ….”bring me 4 more orders please”. Then on to the roasted lobster, it was beautiful. Can a dish be beautiful? Yes, it can, it was a whole sweet Maine lobster, removed from the shell and roasted (thank you, no mess) and no ordinary butter here, no way, I got “lobster butter” it was much lighter than regular butter and so much more flavor, like a light lobster bisque butter. Then on to the risotto, which turned out to be the highlight of the meal, it surpassed the lobster and I am a lobster girl! It was beyond belief, it had the perfect sweet flavor of the corn and smokiness of the bacon, creamy without being grossly full of cream it was not thick at all, it was perfect, you could taste the crispness of the corn and pared with the bacon, a match made in heaven, even garnished with a strip of bacon, I would have to say it is the BEST risotto I have ever had.
The hubby ordered, chanterelles with peaky toe crab served with a poached egg, it was served in a cream sauce which I thought it overpowered the crab, as my husband pierced the egg to allow the yolk to run, we both noticed the white of the egg was still really runny, and if there is one thing Chef Chillico is stern about is eggs have to be cooked, he would have been upset over that egg. For his main he ordered the Wild Salmon, the reason he ordered the Salmon was the wild caught factor and he said he tasted a major difference between farmed and wild, I took his word on it because he would not share. His side was the garlic risotto, well we almost got into to a heated debate over which risotto was better, the corn and bacon or the garlic, the garlic was just as superior same concept, rich and creamy full of garlic flavor, but like I told him anything with bacon is better!
I was told when you go to Craft you must try the donuts, well I am not one for sweets, I would rather have a cheese plate than sweets, well I had the donuts because I gave a promise I would. I am so glad I gave that promise, hubby and I shared the spiced donuts with a chocolate sauce and a pear sauce (I think it was pear) I have never tasted donuts so light and airy, those donuts are cloud 9! Oh and when you are leaving Craft they had you a little to go bag with a muffin in it, ours was pumpkin, so moist, so tasty, so smart…You went to bed wondering what that muffin was going to taste like and you woke up thinking of Craft and that darn muffin!
Saturday October 10th
Lunch was so New York! Pizza at The Original Famous Ray’s on 8th and Broadway, now this is the way pizza is suppose to be done. Sausage and pepperoni with mushrooms, the grease sliding down my hand as I folded it and devoured it!
Off to Tour de Beef, what is that you ask? Well it was a tour of the largest and oldest meat distributor in NY, DeBraggas, where they explained in great detail the difference in dry aging and wet aging. Mond you we were standing in the cooler with over a million dollars worth of dry aged beef and they dry age steaks for almost top restaurant in the city. So just in case you ever come across dry age steaks you want to purchase one, just remember no less than 28 days and no more than 45 days aged, but also remember they are more expensive, no bargains here. But oh so well worth it.
Dinner was an enjoyable find, we were an hour early for the Mario Batali Times Talk Event, so we found a great little place right next-door called MONTENAPO (250 West 41st St.) being a bit hungry we decided on 2 appetizers, seared scallops topped with shaved truffles and a cheese plate. I will eat anything with truffles! Perfectly seared scallops, served on top of sunchoke puree and topped with shaved black truffles…let me see if I can explain this, you first get this earthy note from the truffle and for some reason I think it is going to overpower the buttery, sweet subtleness of the scallop, then you get this creamy sunchoke puree that again takes off the charts due to sunchoke back notes like celery, nut and potato. Now on to the cheese plate, yes, a simple cheese plate was that good, the presentation was just classy and the cheeses were divine, served with topping like caramelized onions, honey and marmalade! So as we left to attend the event they said “hope to see you soon” my husband turned and said “sooner than you think”.
Right after the event we went right back and had dinner! I started with a marinated thick slice of eggplant that had this smooth goat cheese mouse on top and taffiasche olives if you are an eggplant lover like me you need this dish, at first I thought the marinade was too much then I had a bite with the mouse, well that is when it all came together, the tartness of the mouse balanced the marinade, then on to the mixed mushroom fettuccini, if you love mushrooms this is the pasta for you, not creamy at all, which I love, you could taste each mushroom, the meatiness of the portobella, smokiness of the shitake, mild almost sweetness of the oyster, the earthliness (almost truffle like) of the morels and the richness and meatiness of the porcini all tossed in a veal reduction and topped with parmesan cheese. I was in mushroom heaven! Then the husband orders a really nice salad of arugula, radicchio, trevisana, endive topped with parmesan cheese, tossed in a balsamic vinaigrette, yummy and his main course…slow roasted GOAT, I took his word that is was amazing as he claimed it was, it was falling off the bone so it had to be super tender. This place was truly a find!
Sunday October 11th
Off to Russ and Daughters for a bagel and lox for the hubby and a bagel with a schemer of caviar cream cheese – that was super good! A New York Icon!
Well after walking off our bagels and it time to make our way to the final and last event we were going to the Cheese and Olive Oil tasting at Fig and Olive, we headed towards the meatpacking district to grab some brunch, I love NY style of brunch, there is no buffet, going and eating as much as possibly can in one sitting. It is more of an event, restaurants there on Saturday and Sundays have one menu BRUNCH, it is all ala carte. So we headed to Pastis for brunch, what a lovely setting, we were seated outside; the sun was out there was crispness in the air and the hussle and bussle of the meatpacking district. I had two eggs perfectly poached on top of creamy polenta topped with sautéed roasted peppers and prosciutto with vodka and OJ, got to get the juice in! The hubby started with steak and eggs and of course vodka and OJ. After chilling out we headed to our event…which was not worth it so not going to waste your time; let me just say it was a major disappointment.
Dinner was Sunday Super at Public, what a gem! I loved that place, so unique and food was amazing. 5 courses for $50.00 per person, the menu started with polenta crusted fried oyster in top on a toast point, could have eaten a dozen! Next came the smoky spicy tomato bisque, great again, then the squash flan topped with cauliflower salsa, I loved the crunch the salsa gave to flan perfect balance, then came the Prawns in a concord grape sauce, perfectly cooked and I thought the sauce would be too sweet and over power the gentle prawns, but it really enhanced them, then came the spice cake with brown butter caramel icing, again everything was perfectly balanced and the flavors were super! I highly suggest anyone to visit Public, Chef Farmerie has a winner there!
Monday before catching the place we hit Sammy’s Noodle Shop on 6th, what a find, the portions are huge, family style, luckily I seen some food come out before ordering and suggested that we share, thank goodness I did. We ordered the Pan fried Noodles with seafood (in a lobster sauce) and steamed pork and shrimp dim sum, the food came out quick, hot and very very good, all the seafood cooked perfectly ample amounts of scallops, shrimp, squid, and white fish all cooked perfectly, nothing over cooked…LOVE IT.
What a city, so much to eat, so little time! I wish I had more pictures to share, but I had just purchased the camera and did not know how to work it very well. There is always next year!
Even thought we did this trip in early October I wanted to post the Halloween goodies first… I hope you enjoy reading! Gee I hope my trainer doesn't see this, she might kick my butt even harder!
Thursday October 8th
After arriving Thursday we stored out bags and off to find a great little lunch spot and we did, called Noodle Bar a small little place, not a lot of sitting room, but we did not mind waiting. When we sat down we were given a regular menu and an insane lunch special menu, choice of a noodle, 2 small egg rolls and a salad for $7.95, I opted for the Pad Thai noodles with beef and the hubby opted for Fried Flounder over pan fried noodles, which was pretty spectacular, this fish was perfectly cooked. I love a good Pad Thai, but this was a great Pad Thai, some places have a tendency to go towards a heavy peanut butter flavor, not this one, it had that tad bit of sour note that I love in Pad Thai, so after 2 glasses of wine and one sake our bill with tip was $35.00!
That evening was the Chelsea After Dark event, we arrived an hour early and thank goodness we did, the line was long then, but after being there for 30 minutes it was down and around the block. 9.00 PM they opened the flood gates and let everyone in, the first booth was Sandra Lee (from the food Network) which everyone flocked to, so we by-pasted. Next stop Guy Fierie, when you first walked in the room it was like walking into a Rock N Roll Club, loud and loud again! There he was…Guy standing in the middle greeting selected people. As we walked past I was able to snap a couple pictures, then over to the bar, all they had was rum, I have one rule, rum makes me dumb, so we grabbed a couple of pulled pork sandwiched and off to the next area, which BTW the pulled pork sandwiches, I really have had better, I am not knocking Guy, but sorry Guy, I have had better, hell I’ve made better. There was a lot to see so off we went to check out the rest of the event.Now there was wine bars set everywhere, so we had no issues with finding wine nor did we have issues with finding food since every outlet had a food station. First stop, I have to give an awesome shout out to The Green Table, one of my favs, they had goat cheese and bacon tarts with a watermelon gazpacho, they had me at Goat Cheese!
On to The Lobster Place, they had some rocking fresh oysters, you could taste the natural brine, they were so fresh and so amazing, I got back in line for a second helping! As I stood in line for the oysters hubby stood in the for the lobster bisque and scallop and bacon chowder, which won me over. The base was not too thick and right amount of smoothness; the faint hint of bacon was the back note and did not over power the scallops, which were perfectly done and sweet. I could have bathed in that chowder. On to find some more wine and food, next stop was a great little sandy shop with mini classic Ruben’s. Next stop the Bowery Kitchen shop, which had some rockin’ wraps. As we walked alo
ng we enjoyed the rest of the stores, food, wine, music, decorations and excitement the evening was offering. Then all of a sudden who else do we hear yelling "CHOCOLATE"…Jacque Torres , the chocolate master himself, he handed me a chocolate laced with Cayenne pepper, how amazing that one tiny piece of chocolate was, you had the fant hit of heat right at the very end! He was fun!We walked that hall 3 or 4 times that evening and on last pass towards the end of the evening was the highlight of the evening maybe even the trip, who stood before us, but none other than Jeffery Stinegarden, who was super cool to talk to and to mention a little happy (you get my drift) And Chef Amanda Freitag… GO TEAM FREITAG….And yes Jeffery I mentioned to Bob Tuschman that you are NOT too hard on the chefs. What an amazing evening.
Friday October 9th
Friday was our free day, nothing planed and nothing booked for the Food and Wine Festival, so we headed out got a bagel with lox (breakfast of champions!) and off to the Rock N Roll Hall of Fame Annex, which was free admission that day to pay tribute to John Lennon’s birthday, he would have been 69 years old. The Hall of Fame itself was exceptionally done, wish I had pictures, but we were not allowed to take pictures, after walking through and listening to decades of great rock n roll, we came to the tribute of John Lennon, I have to say I did in fact shed a few tears in that room, an amazing man taken to soon. As Yoko said, “When he left that morning he was a man who had everything, he returned to me in a brown bag” his remains were never opened by Yoko and now are part of the Rock N Roll Annex, along with his blood splattered glasses. Yoko took the most disturbing picture, his glasses covered in blood splatter; the picture was later used as an awareness poster regarding hand guns in the US.
Enough I am starting to cry just rethinking it all. Rest in Peace John!
Off to lunch we go…where you ask, none other than Morimoto’s! We had the most incredible meal there, starting with a wasabi infused vodka, sake martini garnished with a cucumber – YUM! Then on to rock shrimp appetizer and a steamed scallop appetizer, we ordered two because we thought the portions were going to small, we thought wrong, but I am glad the shrimp was a big portion, it was so crispy on the outside with still leaving the shrimp sweet and tender on the inside and the sauce, there were 2 different sauces, and hell if I can remember them, but I could have sat there and ate that dish all day. The scallops were also perfection, sweet and fresh, we watched them shuck them fresh. They were simply prepared by steaming and placed on top of bok choy. Then we dug into 3 rolls, we ordered a soft shell crab roll, salmon skin roll and spicy yellowtail roll, which all were amazing, the salmon skin roll was done differently then what I am accustomed to but who cares, it was heaven, it was better than what I am accustomed to, it had this wonder light char flavor, we think the skin and some meat on the skin was grilled, but WOW it was wonderful and melted in my mouth. I also ordered sashimi Kobe beef and abalone. Let me start with Kobe, the fat was so well marbled that the minute it touched my tongue I could actually feel it melting away leaving a beef flavor that was so mild and yet so intense at the same time it was insane! Abalone has a tendency to be a bit chewy, however, this was tender and tasting it you could taste the ocean, so fresh, so good!
That evening we had reservations at Craft, a Tom Collico restaurant. Two amazing restaurants in one day, life is good! We started with cocktails at the bar, naturally and then after 15 minutes we were seated. The menus we were handed explained nothing how the food was prepared, if you wanted to know you had to ask. I loved the concept that all meals are served towards the middle of the table encouraging everyone to share. After reviewing the menu carefully I decided on the Crispy Bacon appetizer and the roasted Maine Lobster for a main and the corn and bacon risotto for a side. The bacon came out in 3 big blocks, first they were braised then quickly deep fried to get a nice crunch on the top and served with pickled watermelon rind, my only complaint would be not enough rind, the pickled rind was superb and balanced well against the fat of the bacon, as I took my first bite my tasted buds stood on end, the bacon fat just melted away leaving this crunch from the crackling I just wanted to scream ….”bring me 4 more orders please”. Then on to the roasted lobster, it was beautiful. Can a dish be beautiful? Yes, it can, it was a whole sweet Maine lobster, removed from the shell and roasted (thank you, no mess) and no ordinary butter here, no way, I got “lobster butter” it was much lighter than regular butter and so much more flavor, like a light lobster bisque butter. Then on to the risotto, which turned out to be the highlight of the meal, it surpassed the lobster and I am a lobster girl! It was beyond belief, it had the perfect sweet flavor of the corn and smokiness of the bacon, creamy without being grossly full of cream it was not thick at all, it was perfect, you could taste the crispness of the corn and pared with the bacon, a match made in heaven, even garnished with a strip of bacon, I would have to say it is the BEST risotto I have ever had.
The hubby ordered, chanterelles with peaky toe crab served with a poached egg, it was served in a cream sauce which I thought it overpowered the crab, as my husband pierced the egg to allow the yolk to run, we both noticed the white of the egg was still really runny, and if there is one thing Chef Chillico is stern about is eggs have to be cooked, he would have been upset over that egg. For his main he ordered the Wild Salmon, the reason he ordered the Salmon was the wild caught factor and he said he tasted a major difference between farmed and wild, I took his word on it because he would not share. His side was the garlic risotto, well we almost got into to a heated debate over which risotto was better, the corn and bacon or the garlic, the garlic was just as superior same concept, rich and creamy full of garlic flavor, but like I told him anything with bacon is better!
I was told when you go to Craft you must try the donuts, well I am not one for sweets, I would rather have a cheese plate than sweets, well I had the donuts because I gave a promise I would. I am so glad I gave that promise, hubby and I shared the spiced donuts with a chocolate sauce and a pear sauce (I think it was pear) I have never tasted donuts so light and airy, those donuts are cloud 9! Oh and when you are leaving Craft they had you a little to go bag with a muffin in it, ours was pumpkin, so moist, so tasty, so smart…You went to bed wondering what that muffin was going to taste like and you woke up thinking of Craft and that darn muffin!
Saturday October 10th
Lunch was so New York! Pizza at The Original Famous Ray’s on 8th and Broadway, now this is the way pizza is suppose to be done. Sausage and pepperoni with mushrooms, the grease sliding down my hand as I folded it and devoured it!
Off to Tour de Beef, what is that you ask? Well it was a tour of the largest and oldest meat distributor in NY, DeBraggas, where they explained in great detail the difference in dry aging and wet aging. Mond you we were standing in the cooler with over a million dollars worth of dry aged beef and they dry age steaks for almost top restaurant in the city. So just in case you ever come across dry age steaks you want to purchase one, just remember no less than 28 days and no more than 45 days aged, but also remember they are more expensive, no bargains here. But oh so well worth it.
Dinner was an enjoyable find, we were an hour early for the Mario Batali Times Talk Event, so we found a great little place right next-door called MONTENAPO (250 West 41st St.) being a bit hungry we decided on 2 appetizers, seared scallops topped with shaved truffles and a cheese plate. I will eat anything with truffles! Perfectly seared scallops, served on top of sunchoke puree and topped with shaved black truffles…let me see if I can explain this, you first get this earthy note from the truffle and for some reason I think it is going to overpower the buttery, sweet subtleness of the scallop, then you get this creamy sunchoke puree that again takes off the charts due to sunchoke back notes like celery, nut and potato. Now on to the cheese plate, yes, a simple cheese plate was that good, the presentation was just classy and the cheeses were divine, served with topping like caramelized onions, honey and marmalade! So as we left to attend the event they said “hope to see you soon” my husband turned and said “sooner than you think”.Right after the event we went right back and had dinner! I started with a marinated thick slice of eggplant that had this smooth goat cheese mouse on top and taffiasche olives if you are an eggplant lover like me you need this dish, at first I thought the marinade was too much then I had a bite with the mouse, well that is when it all came together, the tartness of the mouse balanced the marinade, then on to the mixed mushroom fettuccini, if you love mushrooms this is the pasta for you, not creamy at all, which I love, you could taste each mushroom, the meatiness of the portobella, smokiness of the shitake, mild almost sweetness of the oyster, the earthliness (almost truffle like) of the morels and the richness and meatiness of the porcini all tossed in a veal reduction and topped with parmesan cheese. I was in mushroom heaven! Then the husband orders a really nice salad of arugula, radicchio, trevisana, endive topped with parmesan cheese, tossed in a balsamic vinaigrette, yummy and his main course…slow roasted GOAT, I took his word that is was amazing as he claimed it was, it was falling off the bone so it had to be super tender. This place was truly a find!
Sunday October 11th
Off to Russ and Daughters for a bagel and lox for the hubby and a bagel with a schemer of caviar cream cheese – that was super good! A New York Icon!
Well after walking off our bagels and it time to make our way to the final and last event we were going to the Cheese and Olive Oil tasting at Fig and Olive, we headed towards the meatpacking district to grab some brunch, I love NY style of brunch, there is no buffet, going and eating as much as possibly can in one sitting. It is more of an event, restaurants there on Saturday and Sundays have one menu BRUNCH, it is all ala carte. So we headed to Pastis for brunch, what a lovely setting, we were seated outside; the sun was out there was crispness in the air and the hussle and bussle of the meatpacking district. I had two eggs perfectly poached on top of creamy polenta topped with sautéed roasted peppers and prosciutto with vodka and OJ, got to get the juice in! The hubby started with steak and eggs and of course vodka and OJ. After chilling out we headed to our event…which was not worth it so not going to waste your time; let me just say it was a major disappointment.
Dinner was Sunday Super at Public, what a gem! I loved that place, so unique and food was amazing. 5 courses for $50.00 per person, the menu started with polenta crusted fried oyster in top on a toast point, could have eaten a dozen! Next came the smoky spicy tomato bisque, great again, then the squash flan topped with cauliflower salsa, I loved the crunch the salsa gave to flan perfect balance, then came the Prawns in a concord grape sauce, perfectly cooked and I thought the sauce would be too sweet and over power the gentle prawns, but it really enhanced them, then came the spice cake with brown butter caramel icing, again everything was perfectly balanced and the flavors were super! I highly suggest anyone to visit Public, Chef Farmerie has a winner there!
Monday before catching the place we hit Sammy’s Noodle Shop on 6th, what a find, the portions are huge, family style, luckily I seen some food come out before ordering and suggested that we share, thank goodness I did. We ordered the Pan fried Noodles with seafood (in a lobster sauce) and steamed pork and shrimp dim sum, the food came out quick, hot and very very good, all the seafood cooked perfectly ample amounts of scallops, shrimp, squid, and white fish all cooked perfectly, nothing over cooked…LOVE IT.
What a city, so much to eat, so little time! I wish I had more pictures to share, but I had just purchased the camera and did not know how to work it very well. There is always next year!
Thursday, October 15, 2009
Double, Double, Toil and Trouble; Fire Burn and Cauldron Bubble
According to the calendar, October marks the beginning of autumn, which means the cooler weather is right around the corner…really I promise. Even though we love summer…ah the boating, swimming, pool parties and beachy weather, but what is not to love about the fall…the underappreciated season. The weather is cooler but yet not cold…it’s wonderful to sit outside and enjoy a morning sipping coffee watching the sun come up an the air has the right bit of nip in it…you sip you coffee and smile, then you realize summer is over and the Holiday season is right around the corner.
And the first holiday to kick off the season…Halloween. As a child I loved Halloween. My mother made the best costumes. One year she drew the Queen of hearts on cardboard and I went as the Queen of hearts, another she made the best angle costume (I know, so not like me) the kids kept stepping on the costume so by the end of the night I ended up as the mad scientist (more my style!). I forgot this one, but my mother told me about one year she dressed me as a bunny, by using my pink jammies, making a tail by gluing cotton balls together and on the backside of my jimmies, using coat hangers covered in pink felt to make the ears and drew whiskers on my cheeks. Well, I guess that is enough of me humiliating myself...you may stop laughing.
You know if there is one thing that signifies Halloween, its Candy and Carmel Apples and I do miss is making candied apples with my mom. I still have a scar on my foot from making candied apples one year. I got all excited because the candy was ready to dip the apples and in all my excitement I ran smack into the backside of my mother …yep, you guessed it, hot candy down our legs. Now, I would much rather throw a chilling dinner party. Start the evening with Bloody Mary Martinis, paired with roasted garlic pate, served with a peppery crostini and drizzled with a great olive oil, continue a big bowl of Bermuda (Witches) Seafood Stew, and some killer popcorn that is topped with parmesan cheese, garlic powder, salt and a t ourch of hot crush red peppers…yeah, that sounds good and that is what I will be serving Halloween night; with a classic movie like “Carrie”…really what could be better…. Now that is more my Halloween.
Keep the vampires away Roasted Garlic Crostini's
Take 8 bulbs of garlic and cut a bit off of the top to expose the top of the garlic bulbs
sprinkle with saltand pepper then drizzle olive oil all over, now wrap losely in foil and bake for 30-35 minutes at 350. Check for tenderness by inserting a knife, if it inserts easly, then it is done, be carefull not to overcook or th garlic will turn bitter. Once done remoce and allow to cool, once cooled squeeze the falic out and mash a bit in a bowl with a tsp more olive oil, spread on top of homemade or store bought crostinis.
Bloody Mary Martini
2 oz vodka
4 oz tomato juice (or clamato)
1 tsp horseradish
Cracked black pepper
Whatsthisheresauce sauce
Celery salt – around the rim of the glass...
Fill the shaker with crushed ice, pour the vodka and tomato juice, horseradish, pepper, w-sauce and shake, shake, shake…like you just don’t care Take martini glass the rub a lemon on the rim, now dip into celery salt and shake off excess, pour Bloody Mary mix in a really big martini glass, garnish with a celery stick or gourmet it up and garnish with a nice plump poached shrimp that has been marinating in one of Bermuda Pepper Jams famous pepper
Warm Spiced Wine
1 cup sugar
4 cups water
spiral peel of lemon
18 whole cloves
2 750 ml red dinner wine
2 cinnamon sticks
Dissolve sugar in water in large saucepan. Add slices of lemon peel, cloves and cinnamon. Boil (toil and trouble) 15 minutes; then strain out peel and spices. Add wine and heat gently. Do not boil. Serve in stemmed mug. (Makes 20 servings).
Something to dine on...
Bermuda (Witches) Seafood Stew
1 large onion, rough chopped
3 stalks of celery, rough chopped
1 24 oz can of whole tomatoes (drained, but save juice from can)
1 package of turkey kielbasa sausage (reserve half or later use)
3 cloves of garlic, peeled
2 tbsp oregano
Salt and pepper to taste
Place the above items in a food processor and pulse until somewhat smooth, you do not want big chunks. Place mixture in a deep large skillet or Dutch oven, cook mixture over med high heat and cook for about 10 – 12 minutes, and now add the reserved tomato juice
1 Cup White Wine
1 ½ C Fish Stock
2 lbs of calico clams (frozen works you can get at Miles)
1 lb of mussels (frozen works …yep at Miles)
1 lb of cleaned shrimp
1 lb firm white fish (we used a local Bermuda trigger fish)
Rockfish or halibut will do
Dice the reserved Sausage
Add the wine and fish stock, cook for another 12 minutes over med to high heat, now add the clams and mussels, after about 7 minutes check to see of they are open, if so, now add the fish, just place in and place lid on for another 5 minutes, add Shrimp and sausage, place lid back on for an estimated 7/8 minutes, if shrimp are done you are good to go. Serve with a big crusty hunk of Garlic Bread. What even better is making the day before and re-heating the flavors intensify over night!
DID YOU KNOW?
Halloween is the oldest celebrations of the world dating back over 2000 years. The Celts celebrated their New Year on November 1; this day marked the end of summer and the harvest and the start of the “season of darkness and cold” this time of year was often associated with human death.
It was believed that the night before the New Year, the boundary between the worlds of the living and the dead were at the weakest point and the spirits were most likely to be seen on earth. On October 31, Samhain was celebrated, when it was believed that the ghosts of the dead returned to earth. Bonfires were built on this day to frighten the spirits away; costumes where donned as the feasted and danced around the fires.
Some Freighting Facts
Halloween is one the oldest celebrations in the world
Halloween is correctly spelt Hallwe’en
In Mexico they celebrate El Dia de los Muertos or the Day of the Dead
Pumpkin comes from the same family of the cucumber
The colors of orange and black are associated by the orange is the color of the harvest and black is the color of the dead
99% of the pumpkins sold are used as Jack O Lanterns at Halloween
The biggest pumpkin in the WORLD weighed in at a whopping 1,446 lbs.
Ringing a bell scares away spirits away
If you see a spider on Halloween, it could be the spirit of a dead loved one who is watching over you…makes you want to look at spiders differently now, doesn’t it.
To meet a witch, put your clothes on inside out and walk backwards on Halloween night
Trick or Treat Safety Tips
Wear Bright and reflective clothes
Make sure shoes fit well and costumes are short enough to prevent tripping
Masks can block or limit eye sight, try using face make up - of course make sure it is safe to put on the face
Carry a flash light
If a costume comes with a cane or sword, make sure it is not to sharp; it could cause your child to hurt themselves or someone else
If trick or treating in an unfamiliar neighborhood, check the candy before letting your child have any to munch on
Never enter a stranger’s house or car for that matter
Do not forget your cell phone; you never know when you may need to make an emergency call
Only go to homes where the porch light is on
Really cool, fun and easy costume ideas….
My personal favorite: Dress in normal clothes and carry a sign that says “Nudist on Strike” …I hear you laughing!
Grandma got ran over by a reindeer – Dress up as on old lady, grey wig and all, paint hoof prints on your back
Jack and Jill Fell down the Hill – On two shirts write JACK the other Jill…Jack can wear a broken crown and blood dripping from his head. Jill needs lots of bruises, broken limb or two, bloody lip...both carry pails of water
Tickled Pink – Dress all in PINK and carry a feather
Melted Snowman – Dress normal, drench yourself in water and carry two sticks, carrot and top hat (optional)
Iron Chef – Dress as a chef and carry a steam iron
Highway to hell – Dress in all black, yellow strips up your legs, body and arms. Hang a highway sign around your neck and devil horns on your head
Goldfinger – Paint one finger gold…Dressing as James Bond is entirely up to you!
Great Classic Halloween Movies
Any “Halloween” Michael Myers Movie
Silence of the Lambs
Carrie
Devils Rejects or anything by Rob Zombie
People under the stairs
The Blob
The Birds
Night of the Living Dead…1968
Bram Stokers Dracula...Any Vampire movie for that matter
Dawn of the dead
Hill has Eyes
Texas Chainsaw massacre
And how could I not forget any Friday the 13th movie
And my all time favorite horror movie and legend …FREDDY!
Freddy Krueger's – Nightmare of Elm street series, yes I do have every single film
And the Cult Classic …Rock Horror Picture Show
Have a fun and safe Halloween!
But again, do it with class, style, the gourmet way!
And the first holiday to kick off the season…Halloween. As a child I loved Halloween. My mother made the best costumes. One year she drew the Queen of hearts on cardboard and I went as the Queen of hearts, another she made the best angle costume (I know, so not like me) the kids kept stepping on the costume so by the end of the night I ended up as the mad scientist (more my style!). I forgot this one, but my mother told me about one year she dressed me as a bunny, by using my pink jammies, making a tail by gluing cotton balls together and on the backside of my jimmies, using coat hangers covered in pink felt to make the ears and drew whiskers on my cheeks. Well, I guess that is enough of me humiliating myself...you may stop laughing.
You know if there is one thing that signifies Halloween, its Candy and Carmel Apples and I do miss is making candied apples with my mom. I still have a scar on my foot from making candied apples one year. I got all excited because the candy was ready to dip the apples and in all my excitement I ran smack into the backside of my mother …yep, you guessed it, hot candy down our legs. Now, I would much rather throw a chilling dinner party. Start the evening with Bloody Mary Martinis, paired with roasted garlic pate, served with a peppery crostini and drizzled with a great olive oil, continue a big bowl of Bermuda (Witches) Seafood Stew, and some killer popcorn that is topped with parmesan cheese, garlic powder, salt and a t ourch of hot crush red peppers…yeah, that sounds good and that is what I will be serving Halloween night; with a classic movie like “Carrie”…really what could be better…. Now that is more my Halloween.
Keep the vampires away Roasted Garlic Crostini's
Take 8 bulbs of garlic and cut a bit off of the top to expose the top of the garlic bulbs
sprinkle with saltand pepper then drizzle olive oil all over, now wrap losely in foil and bake for 30-35 minutes at 350. Check for tenderness by inserting a knife, if it inserts easly, then it is done, be carefull not to overcook or th garlic will turn bitter. Once done remoce and allow to cool, once cooled squeeze the falic out and mash a bit in a bowl with a tsp more olive oil, spread on top of homemade or store bought crostinis.
Bloody Mary Martini
2 oz vodka
4 oz tomato juice (or clamato)
1 tsp horseradish
Cracked black pepper
Whatsthisheresauce sauce
Celery salt – around the rim of the glass...
Fill the shaker with crushed ice, pour the vodka and tomato juice, horseradish, pepper, w-sauce and shake, shake, shake…like you just don’t care Take martini glass the rub a lemon on the rim, now dip into celery salt and shake off excess, pour Bloody Mary mix in a really big martini glass, garnish with a celery stick or gourmet it up and garnish with a nice plump poached shrimp that has been marinating in one of Bermuda Pepper Jams famous pepper
Warm Spiced Wine
1 cup sugar
4 cups water
spiral peel of lemon
18 whole cloves
2 750 ml red dinner wine
2 cinnamon sticks
Dissolve sugar in water in large saucepan. Add slices of lemon peel, cloves and cinnamon. Boil (toil and trouble) 15 minutes; then strain out peel and spices. Add wine and heat gently. Do not boil. Serve in stemmed mug. (Makes 20 servings).
Something to dine on...
Bermuda (Witches) Seafood Stew
1 large onion, rough chopped
3 stalks of celery, rough chopped
1 24 oz can of whole tomatoes (drained, but save juice from can)
1 package of turkey kielbasa sausage (reserve half or later use)
3 cloves of garlic, peeled
2 tbsp oregano
Salt and pepper to taste
Place the above items in a food processor and pulse until somewhat smooth, you do not want big chunks. Place mixture in a deep large skillet or Dutch oven, cook mixture over med high heat and cook for about 10 – 12 minutes, and now add the reserved tomato juice
1 Cup White Wine
1 ½ C Fish Stock
2 lbs of calico clams (frozen works you can get at Miles)
1 lb of mussels (frozen works …yep at Miles)
1 lb of cleaned shrimp
1 lb firm white fish (we used a local Bermuda trigger fish)
Rockfish or halibut will do
Dice the reserved Sausage
Add the wine and fish stock, cook for another 12 minutes over med to high heat, now add the clams and mussels, after about 7 minutes check to see of they are open, if so, now add the fish, just place in and place lid on for another 5 minutes, add Shrimp and sausage, place lid back on for an estimated 7/8 minutes, if shrimp are done you are good to go. Serve with a big crusty hunk of Garlic Bread. What even better is making the day before and re-heating the flavors intensify over night!
DID YOU KNOW?
Halloween is the oldest celebrations of the world dating back over 2000 years. The Celts celebrated their New Year on November 1; this day marked the end of summer and the harvest and the start of the “season of darkness and cold” this time of year was often associated with human death.
It was believed that the night before the New Year, the boundary between the worlds of the living and the dead were at the weakest point and the spirits were most likely to be seen on earth. On October 31, Samhain was celebrated, when it was believed that the ghosts of the dead returned to earth. Bonfires were built on this day to frighten the spirits away; costumes where donned as the feasted and danced around the fires.
Some Freighting Facts
Halloween is one the oldest celebrations in the world
Halloween is correctly spelt Hallwe’en
In Mexico they celebrate El Dia de los Muertos or the Day of the Dead
Pumpkin comes from the same family of the cucumber
The colors of orange and black are associated by the orange is the color of the harvest and black is the color of the dead
99% of the pumpkins sold are used as Jack O Lanterns at Halloween
The biggest pumpkin in the WORLD weighed in at a whopping 1,446 lbs.
Ringing a bell scares away spirits away
If you see a spider on Halloween, it could be the spirit of a dead loved one who is watching over you…makes you want to look at spiders differently now, doesn’t it.
To meet a witch, put your clothes on inside out and walk backwards on Halloween night
Trick or Treat Safety Tips
Wear Bright and reflective clothes
Make sure shoes fit well and costumes are short enough to prevent tripping
Masks can block or limit eye sight, try using face make up - of course make sure it is safe to put on the face
Carry a flash light
If a costume comes with a cane or sword, make sure it is not to sharp; it could cause your child to hurt themselves or someone else
If trick or treating in an unfamiliar neighborhood, check the candy before letting your child have any to munch on
Never enter a stranger’s house or car for that matter
Do not forget your cell phone; you never know when you may need to make an emergency call
Only go to homes where the porch light is on
Really cool, fun and easy costume ideas….
My personal favorite: Dress in normal clothes and carry a sign that says “Nudist on Strike” …I hear you laughing!
Grandma got ran over by a reindeer – Dress up as on old lady, grey wig and all, paint hoof prints on your back
Jack and Jill Fell down the Hill – On two shirts write JACK the other Jill…Jack can wear a broken crown and blood dripping from his head. Jill needs lots of bruises, broken limb or two, bloody lip...both carry pails of water
Tickled Pink – Dress all in PINK and carry a feather
Melted Snowman – Dress normal, drench yourself in water and carry two sticks, carrot and top hat (optional)
Iron Chef – Dress as a chef and carry a steam iron
Highway to hell – Dress in all black, yellow strips up your legs, body and arms. Hang a highway sign around your neck and devil horns on your head
Goldfinger – Paint one finger gold…Dressing as James Bond is entirely up to you!
Great Classic Halloween Movies
Any “Halloween” Michael Myers Movie
Silence of the Lambs
Carrie
Devils Rejects or anything by Rob Zombie
People under the stairs
The Blob
The Birds
Night of the Living Dead…1968
Bram Stokers Dracula...Any Vampire movie for that matter
Dawn of the dead
Hill has Eyes
Texas Chainsaw massacre
And how could I not forget any Friday the 13th movie
And my all time favorite horror movie and legend …FREDDY!
Freddy Krueger's – Nightmare of Elm street series, yes I do have every single film
And the Cult Classic …Rock Horror Picture Show
Have a fun and safe Halloween!
But again, do it with class, style, the gourmet way!
Thursday, September 17, 2009
The Bermuda Wahoo Tournament came and went, the day was so perfect, variable to 5, sun shining, but by the end of the day we were hiding from that sun! We set off from Spanish Point Boat Club at a reasonable hour of 6.00 AM in search of the beautiful Wahoo.
Lines in at 7.00 Am and ours we in, 30 to 45 minutes into the morning the down rigger went off and because it was my co-workers first time Wahoo fishing I let him have first go. He runs over picks up the rod and the fight begins, gently and slowly he fights the fish, after all we are fishing light line.
As he begins to fish his fish I start to reel in the other out rigger to get it out of his way fighting his fish…All of a sudden zing…something has my line and is running…fast…so now my fight begins also. Mark finally gets his Wahoo in, a nice one, it qualifies for the tournament!
My fight is still on, slow and easy, 30 minutes later I finally got that bad girl in the boat…58.7 on 20lb test, personal best and yes, after that even at 8.00 AM, I drank a beer!
Next up Howard, as the rod sang with excitement we were all hoping for another qualifying Wahoo, what we got was dinner…Howard pulled in a nice tuna…that was going to see the grill tonight!
And another qualifying Wahoo for Mark, the day was looking good, now my turn again, yep, it qualifies. The day was looking up, now Howard is up, what a barracuda…We tried to tell how we are in a Wahoo Tournament, but he did catch dinner, so we were not that hard on him.
As the day wore on the bites eased up, we were lucky to have 3 more strikes, Mark fought a fish which got off – lucky Wahoo – so being that I was having a nice snooze on the bridge I gave him my turn, which proved to be good.
The down rigger goes off and the line sings again, and the fish runs and boy does she run, so we knew this fish was going to be nice size, Mark fights the fish and gets it to the boat, then the line screams again, the fish is running, this happened twice, but my ever so patient husband, who is a commercial / charter fisherman guided Mark to victory…53lb on 20lb test.
Howard just could not grasp the concept that we were in a Wahoo Tournament and the next fish he caught was another barracuda. He tried and after all is was a great day to beon the water.
After a couple hours of nothing we decided to go ahead and head in, you had to be at the weight station before 6.00, we weighted in about 4.30, which was fine with us.
As we pulled the fish out of the cooler the crowd at the weight station cheered us on, once we pulled the big girl out they really lit up. When told a “girl” (or goddess) caught the fish they cheered even louder.
The Lone Star Team weighted in their fish and got our pictures taken and back on the boat, home bound to clean up. It would be days until we found out the outcome of catch.
Days later my husband received the call…Mark got the largest Wahoo on a 20lb test line and with my 58.7lb I was the overall winner of the tournament…really me!? I have fished this tournament for years in hopes of a win, one time even on 15/18 seas, thatwas not a pleasant day...But WOW, I am the 3rd female angler to win the tournament! So in light of the WAHOO Tournament (and the Tuna, Howard caught) why not throw some Wahoo and Tuna recipes out there.
Grilled Wahoo
6 Wahoo Steaks about ½ inch thick
Good Olive Oil
S & P
Drizzle Olive Oil all over the Wahoo steak; sprinkle on some good kosher salt and fresh cracked pepper…both sides!
Pre-heat grill to med-high and place the steaks on the grill 5 to 6 minutes each side, it is a quick cooking fish and you do not want to overcook the Wahoo. Over cooked Wahoo is nasty! It should be tender and juicy. We have found that by only using olive oil, salt and pepper the flavor of the fish is not masked and the natural flavors are enhanced.
However...Gourmet It UP…
1tbsp of soy sauce
1 tbsp of sesame oil
1 tsp of fresh graded ginger
1 clove of pressed garlic
Mix well and pour over Wahoo, marinate for 30 minutes, grill and garnish with chopped green onions
Wahoo Ceviche
1 lb Wahoo, diced
1 red pepper, diced
1 yellow pepper, diced
1 red onion, thinly sliced
1 jalapeno, diced (remove seeds and ribs)
¼ C Cilantro Chopped
Juice of 2 limes
Juice of 2 lemons
1 shot of simple syrup
Salt and pepper to taste
Combine all ingredients and let “cook” for at least 4 to 6 hours
Add some class with glass…Serve in Margarita or Martini Glasses and garnish with a lime or lemon wedge on the side of the glass
Seared Wasabi Local Tuna
2) 2 inch Tuna steaks, either from your local fisherman or grocery store.
Dust all over with wasabi power (found in nearly every grocery store)
Heat skillet med high and drizzle with Olive Oil, allow pan to get smokin’ hot, add tuna steak, turn after 1 to 2 minutes and allow other side to sear for 1 to 2 minutes, remove from heat to allow to cool, the tuna should still be pink inside. Once cooled slice the steaks against the grain and place on platter, serve with soy sauce and wasabi paste, garnish with toasted sesame seeds.
This is MY Tuna “Salad”
1lb fresh Tuna, finely diced
2 tbsp Soy Sauce
1 small clove garlic, pressed
1 tsp grated ginger
1 tsp Mirin
1 tsp sesame oil
2 stalks of scallions – finely chopped
1 serrano chili, finely sliced
1 package of wonton wrapper
Preheat oven to 350, take a small muffin tin and line with the wonton wrapper, give a brush with egg wash and bake for 10-12 minutes or until golden brown. Remove and let cool. While wrappers are baking prepare other ingredients and fold everything together, place in refrigerator until wrappers have cooled place tuna “salad” in the cups and serve immediately. Or if you do not feel like baking the cups, take the wonton wrappers and fry them in oil heated to 350-365 and serve a tbsp of the "salad" on the fried wonton
*This is also really good on top of a cold noodles
Lines in at 7.00 Am and ours we in, 30 to 45 minutes into the morning the down rigger went off and because it was my co-workers first time Wahoo fishing I let him have first go. He runs over picks up the rod and the fight begins, gently and slowly he fights the fish, after all we are fishing light line.
As he begins to fish his fish I start to reel in the other out rigger to get it out of his way fighting his fish…All of a sudden zing…something has my line and is running…fast…so now my fight begins also. Mark finally gets his Wahoo in, a nice one, it qualifies for the tournament!
My fight is still on, slow and easy, 30 minutes later I finally got that bad girl in the boat…58.7 on 20lb test, personal best and yes, after that even at 8.00 AM, I drank a beer!
Next up Howard, as the rod sang with excitement we were all hoping for another qualifying Wahoo, what we got was dinner…Howard pulled in a nice tuna…that was going to see the grill tonight!
And another qualifying Wahoo for Mark, the day was looking good, now my turn again, yep, it qualifies. The day was looking up, now Howard is up, what a barracuda…We tried to tell how we are in a Wahoo Tournament, but he did catch dinner, so we were not that hard on him.
As the day wore on the bites eased up, we were lucky to have 3 more strikes, Mark fought a fish which got off – lucky Wahoo – so being that I was having a nice snooze on the bridge I gave him my turn, which proved to be good.
The down rigger goes off and the line sings again, and the fish runs and boy does she run, so we knew this fish was going to be nice size, Mark fights the fish and gets it to the boat, then the line screams again, the fish is running, this happened twice, but my ever so patient husband, who is a commercial / charter fisherman guided Mark to victory…53lb on 20lb test.
Howard just could not grasp the concept that we were in a Wahoo Tournament and the next fish he caught was another barracuda. He tried and after all is was a great day to beon the water.
After a couple hours of nothing we decided to go ahead and head in, you had to be at the weight station before 6.00, we weighted in about 4.30, which was fine with us.
As we pulled the fish out of the cooler the crowd at the weight station cheered us on, once we pulled the big girl out they really lit up. When told a “girl” (or goddess) caught the fish they cheered even louder.
The Lone Star Team weighted in their fish and got our pictures taken and back on the boat, home bound to clean up. It would be days until we found out the outcome of catch.
Days later my husband received the call…Mark got the largest Wahoo on a 20lb test line and with my 58.7lb I was the overall winner of the tournament…really me!? I have fished this tournament for years in hopes of a win, one time even on 15/18 seas, thatwas not a pleasant day...But WOW, I am the 3rd female angler to win the tournament! So in light of the WAHOO Tournament (and the Tuna, Howard caught) why not throw some Wahoo and Tuna recipes out there.
Grilled Wahoo
6 Wahoo Steaks about ½ inch thick
Good Olive Oil
S & P
Drizzle Olive Oil all over the Wahoo steak; sprinkle on some good kosher salt and fresh cracked pepper…both sides!
Pre-heat grill to med-high and place the steaks on the grill 5 to 6 minutes each side, it is a quick cooking fish and you do not want to overcook the Wahoo. Over cooked Wahoo is nasty! It should be tender and juicy. We have found that by only using olive oil, salt and pepper the flavor of the fish is not masked and the natural flavors are enhanced.
However...Gourmet It UP…
1tbsp of soy sauce
1 tbsp of sesame oil
1 tsp of fresh graded ginger
1 clove of pressed garlic
Mix well and pour over Wahoo, marinate for 30 minutes, grill and garnish with chopped green onions
Wahoo Ceviche
1 lb Wahoo, diced
1 red pepper, diced
1 yellow pepper, diced
1 red onion, thinly sliced
1 jalapeno, diced (remove seeds and ribs)
¼ C Cilantro Chopped
Juice of 2 limes
Juice of 2 lemons
1 shot of simple syrup
Salt and pepper to taste
Combine all ingredients and let “cook” for at least 4 to 6 hours
Add some class with glass…Serve in Margarita or Martini Glasses and garnish with a lime or lemon wedge on the side of the glass
Seared Wasabi Local Tuna
2) 2 inch Tuna steaks, either from your local fisherman or grocery store.
Dust all over with wasabi power (found in nearly every grocery store)
Heat skillet med high and drizzle with Olive Oil, allow pan to get smokin’ hot, add tuna steak, turn after 1 to 2 minutes and allow other side to sear for 1 to 2 minutes, remove from heat to allow to cool, the tuna should still be pink inside. Once cooled slice the steaks against the grain and place on platter, serve with soy sauce and wasabi paste, garnish with toasted sesame seeds.
This is MY Tuna “Salad”
1lb fresh Tuna, finely diced
2 tbsp Soy Sauce
1 small clove garlic, pressed
1 tsp grated ginger
1 tsp Mirin
1 tsp sesame oil
2 stalks of scallions – finely chopped
1 serrano chili, finely sliced
1 package of wonton wrapper
Preheat oven to 350, take a small muffin tin and line with the wonton wrapper, give a brush with egg wash and bake for 10-12 minutes or until golden brown. Remove and let cool. While wrappers are baking prepare other ingredients and fold everything together, place in refrigerator until wrappers have cooled place tuna “salad” in the cups and serve immediately. Or if you do not feel like baking the cups, take the wonton wrappers and fry them in oil heated to 350-365 and serve a tbsp of the "salad" on the fried wonton
*This is also really good on top of a cold noodles
Friday, August 28, 2009
A Little Culinary Trip (and then some)
I know it has been awhile since I have last written and sorry, the Goddess has been very busy checking out Hollywood /Fort Lauderdale and Upper Keys for you. This is to ensure you that when you visit you these places mentioned will not be disappointed. A lot of hard work and eating when into this, so please enjoy!First stop Le Tub in Hollywood Beach, the servers were fast and pleasant and keep the iced tea coming because it was so darn hot out. Moms and I stared with a dozen each steamed clams and we shared a burger, if you have ever had the burger at Le Tub you would know why we shared. The clams came out fast, they were nice and plump, however they could have had the sand rinsed off a bit better, just a tad gritty. Then the burger, what a monster, just liked I remembered, cooked to a perfect rare served with onion, tomato and lettuce, if I was standing I would have had been standing in the “hunch” because that burger was just that big and juicy. We were happy after that!
On Friday night we had scrumptious dinner, cooked ourselves of course. We made our way to Whole Food and got some Sea Bass and Crab Cakes, yes, could have made the crab cakes, but it was all ready done for us, just sitting in the case and you could see the lump crab meat in the cake, so why not! We also bought this new dip they had, portabella and truffle tapenade, words cannot describe the greatness this dip was!
I marinated the sea bass in hoisin sauce and then off to Nick’s on the beach for cocktails. I did not eat at Nick’s but the drinks were cold and went down way too fast! (I was not driving) However, from the food that I seen (typical bar food) I would try it next time…wings looked good!
Once we returned home, I pan seared the sea bass and finished in the oven. Crab cake got a light pan sear on each side and in the oven to warm through, we had those first with some mango chutney (I would normally not eat mango chutney with crab cake, but moms made the mango chutney, so it was a must to have with and it was sooooo good.) While waiting for the fish to finish, I quickly sautéed some fresh green beans and snow peas with garlic and a bit of spicy black bean sauce. What can I say it was a super meal!
Saturday night I found myself in Islamorada celebrating a friend’s birthday. After the drive down the first thing on the agenda was to hand out in the pool for a couple of hours! After it was Happy Hour, so we headed down the road to Dillon’s, a great little Irish place with football paying for our sport loving Birthday boy, but more importantly they had Bacardi Limon for our friend who has a hard time finding when going out! The barmaid was quick on her feet and very pleasant, which we liked. After devouring a plate of fish and chips, which was ok, once you took off the breading the fish had no flavor; we headed down to Wahoo’s Bar at Whaler Inn, overlooking the water and they have insane Happy Hour nad HH food. Started with 2 orders of peel and eat shrimp, which was tasty and the shrimp were ample, the cold they served with cocktail sauce and the hot shrimp was served with drawn butter…They had me at butter! We went on to order cracked conch, now that is how I remembered conch should be, the breading stayed on well and the conch was oh so tender and tasty, well seasoned! Not sure if anyone else got any, I think I took the bowl and sat in a corner and ate it all! Then chicken wings came out, had one since I will always be on the quest for the BEST chicken wing, which I have found several times, they were juicy, not overcooked and simply a darn good wing. If you ever make your way to Holiday Isle/Islamorada you must stop in the just enjoy. After filling up there we were on the hunt for some live music, we got as far as Islamorada Bar and Grill, apparently this place just opened about 6 to 8 weeks ago. Even though we were plenty full we wanted a pizza, so the owner said give him about an hour and he would make one for us even though it was NOT on the menu, which after tasting I told him he MUST place on the menu. Outside of NY, it was one of the best pizza’s I have ever tasted, maybe it was the freshness of the dough, or how thin the dough was or the combo of flavors (Chicken Alfredo Pizza) I don’t care what it was, it was incredible pizza. The evening ended on such a tasty note! On another note, I did check out the menu and it had a BIG Italian flare. So if you are looking for something other than seafood in the upper keys, check them out!
After finishing the pizza off for breakfast the next day, we headed to Mangroves Mike, a local breakfast and lunch joint that if Guy Fieri hasn’t featured it on DDD he must! This place is open from 6 AM to 2 PM, serves mongo big breakfasts’, sausage gravy that sticks to your ribs (yes that is what I had) and Mike the owner walks around talking with everyone. Just a great homey place. You really felt welcomed... if I lived there I would be there every day for breakfast! Now we are heading to Theater of the Sea, it is a raw Sea World without the ride and thrills, but a great day indeed, dolphins, sea lions, sting rays, all type of birds, turtles, and just peaceful garden, if you haven’t been go, it is a great day.
I will go again one day.That evening back in Hollywood and too tired to cook, we all ended up at Ale House, it’s a chain, it’s fun, it has lots of TV’s for our sport loving friend. Keeping it simple I had snow crab legs with butter, Crab legs came out hot, butter was hot…I was happy! The others were not…braised short ribs and wild rice came out cold, had to send it back to get warmed up then it came out too hot, asked 4 times for lettuce, tomato and mayo for the Rib Eye sandwich, sliders had no flavor what so ever. And from what I understand the New England Clam Bake was great too and no issues with it. Insane beer special $5 a pitcher and it was iced cold.
Tuesday some how Moms and I ended up back in Key Largo for a nice snorkel at Pennekamp, what a great day, the sun was out, the cool breeze off the ocean, could not have asked for a better day and after finishing a quick lunch from the snack area, we spotted super comfy chairs and dozed off for 20 minutes before heading off to the boat, the snorkeling was fantastic, can’t think of a better way to spend the day…Of course I can, we finished the day with a nice little dinner at the Fish House, which was recommended by the guys who ran the snorkel boat.
Started with, you guessed it cracked conch, which was insanely good, conch fritters, which when you tore into them you could see they big pieces of conch, very good and hush puppies, which I hadn’t had in years, which I now remember why, don’t get me wrong they were good, just no flavor.
Moms had the asparagus and lump crab meat salad and I had buffalo shrimp creaser salad, both were HUGDE, fresh crisp romaine lettuce and very good, except the asparagus was blanched a tad too long.
The last night we had some Chinese take out from Helene Hunan’s Chinese on Hollywood Blvd. Ordered the BBQ ribs and Honey Ribs along with Moo Shu Vegetables, which I have never seen Moo Shu served as vegetarian, I have only ever seen the Pork Moo Shu, it was so good. Both orders of ribs were brilliant, honey ribs were sweet and succulent with a hint of garlic and the traditional BBQ ribs were tender one bite and all the meat fell off. They delivered within 30 minutes and the food was piping hot.
All in all the trip was a super trip and a culinary delight no matter the highs and lows.
So I hope you enjoyed this little culinary trip, because I did! Now get out there and eat the world!
Wednesday, August 5, 2009
Hot Tropical Nights
Sorry friends I have not blogged in some time, but I did warn you that July was a killer month for me with the fishing tournaments, award dinners, boat and dock parties and just trying to catch up with old friends. Well it sure has calmed down and the last of the boats will be leaving us shortly, as much as I welcome the peace (and so does my liver!) I will miss them all…until next year when we get to rock it out again!
Now we roll into August, the one month I loathe. It’s hot, it’s miserable, matter of fact we are usually off somewhere cooler come August, Maine, Boston, Alaska, Seattle to name a few and those are other blogs. But not this year, this year we decided to pick Florida, my home state. August in Florida is as bad as August in Bermuda!
Let’s start with a drink to cool down
“Bermuda” Rum Swizzle (serves a lot)
1 large tin of OJ
1 large tin of Pineapple
1 liter of Ginger Beer
1 liter of Black Rum
1 shot of bitters
½ C of Grenadine
Mix all ingredients well, taste, make sure it has enough rum, add more, taste again…Serve with sliced Oranges or skewers of pineapple and cherries, a stir stick you can have as a snack!
We need some spice to go with our cocktail
3 Med tomatoes, quartered
Now we roll into August, the one month I loathe. It’s hot, it’s miserable, matter of fact we are usually off somewhere cooler come August, Maine, Boston, Alaska, Seattle to name a few and those are other blogs. But not this year, this year we decided to pick Florida, my home state. August in Florida is as bad as August in Bermuda!
So to go with those Hot Tropical Nights why not some Hot Tropical Chow.
Let’s start with a drink to cool down
“Bermuda” Rum Swizzle (serves a lot)
1 large tin of OJ
1 large tin of Pineapple
1 liter of Ginger Beer
1 liter of Black Rum
1 shot of bitters
½ C of Grenadine
Mix all ingredients well, taste, make sure it has enough rum, add more, taste again…Serve with sliced Oranges or skewers of pineapple and cherries, a stir stick you can have as a snack!
We need some spice to go with our cocktail
Jalapeño Shrimp wrapped in Bacon 
4 or 5 Jalapenos sliced and seeds and ribs removed
1 lb shrimp (8-10 count)
10 slices of bacon
Lawrys Tequila Limes sauce
4 or 5 Jalapenos sliced and seeds and ribs removed
1 lb shrimp (8-10 count)
10 slices of bacon
Lawrys Tequila Limes sauce
Toothpicks
While using gloves cut the jalapenos in half and remove all seeds and ribs, then slice in strips (julienned) set aside while prepping shrimp and bacon
Start the bacon in a cold pan, place in turn heat on to medium and let bacon cook for 2 minutes each side, remove if becoming to crispy, you will need the bacon to moveable to wrap around the shrimp.
Remove shells and devein the shrimp, slice into the shrimp just a bit, do not go all the way through the shrimp. Like a butterfly cut
Place the slice of Jalapeno in the cut you made in the shrimp, now wrap with bacon and secure with toothpick. Once all are done take to the grill and grill over med heat while lightly brushing the Tequila Lime sauce over for about 5 – 7 minutes while turning. Make plenty because these are so good you will run out quickly!
Now bring on the fish!
Citrus Swordfish Kabobs
While using gloves cut the jalapenos in half and remove all seeds and ribs, then slice in strips (julienned) set aside while prepping shrimp and bacon
Start the bacon in a cold pan, place in turn heat on to medium and let bacon cook for 2 minutes each side, remove if becoming to crispy, you will need the bacon to moveable to wrap around the shrimp.
Remove shells and devein the shrimp, slice into the shrimp just a bit, do not go all the way through the shrimp. Like a butterfly cut
Place the slice of Jalapeno in the cut you made in the shrimp, now wrap with bacon and secure with toothpick. Once all are done take to the grill and grill over med heat while lightly brushing the Tequila Lime sauce over for about 5 – 7 minutes while turning. Make plenty because these are so good you will run out quickly!
Now bring on the fish!
Citrus Swordfish Kabobs
2 lbs Fresh Bermuda Swordfish (or any fresh Swordfish) cut into 1 inch cubes marinate in Citrus Mix . You can add any fresh Veggie to the Kabob you like, I like to keep it simple, just some red onions and cherry tomatoes, which I also place in the marinated. Allow to marinate for 30 minutes, any longer and the citrus mix will start to cook your fish.
Marinate
Juice of two oranges
Juice of two Limes
Juice of two Lemons
1/4 C Canola Oil
Pinch of salt and pepper to taste
Skewer the fish with rotating the veggies and grill over med heat while turning at least twice...About 10-12 minutes and they should be done. You do not want to overcook, the fish will become dry! If you are taking on a picnic, allow to cool a bit before packing. Don’t like Fish...it’s great with Chicken!
And of course let’s round it out with a nice light salad
Tomato and Avocado Salad
Marinate
Juice of two oranges
Juice of two Limes
Juice of two Lemons
1/4 C Canola Oil
Pinch of salt and pepper to taste
Skewer the fish with rotating the veggies and grill over med heat while turning at least twice...About 10-12 minutes and they should be done. You do not want to overcook, the fish will become dry! If you are taking on a picnic, allow to cool a bit before packing. Don’t like Fish...it’s great with Chicken!
And of course let’s round it out with a nice light salad
Tomato and Avocado Salad
3 Med tomatoes, quartered3 Med yellow tomatoes, quartered
2 Hass Avocados, cubed
1 small red onion, thinly sliced
1/4 C Extra V Olive Oil, reserve 2 tbsp
Juice of one lemon
1 C Fresh spinach
S&P to taste
Lay the spinach on a platter drizzle with 2 tbsp olive oil now place on the quartered tomatoes, cubed avocados and sliced onions, squeeze the lemon juice and now drizzle with remaining olive oil … A bit of fresh cracked pepper and some kosher salt and you are good to go!
Gourmet IT UP! Add freshly shaved parmesan cheese
Thursday, July 23, 2009
CUP MATCH IS ALMOST HERE
As I said July is hard month for me sorry NO goodies to report...soon I promise, I am working on jalapeno stuffed shrimp wrapped in bacon.
This Bermuda two day public holiday celebration is bigger than Christmas! Locals venture out in their best dressed to the cricket match, not only to cheer on their favorite team, either Somerset or St. George’s, but also to play Crown and Anchor! Visitors are always welcomed and if you don’t understand either game, ask a local they will be more than willing to explain it to you.
Cup Match is also for CAMPING! Many locals will forgo the match, only to listen on the radio to have a 4 day campout! Many public beaches and parks are invaded by locals setting up camp for 4 days (at least)! This is a high regarded local tradition, so if you are visiting don’t be alarmed, we in Bermuda go do not live in tents!
If you go the game you have to get one of Dottie’s Pies – it is a MUST !
What is Cricket?
Cricket is a game that originated in England centuries ago, it was brought to Bermuda in around 1840s by British Army soldiers who were stationed here, so it’s not unique to Bermuda. It is popular throughout the British Commonwealth of Nations. British cricket arrived for local civilians via Captain J. Moresby of the Royal Navy. The local season is from late April to late September. The Bermuda Cricket Club was founded in St. George's in 1845. However, the festive game began officially in July 1902 between the Somerset Cricket Club in the west end and the St. George's Cricket Club in the east end. Each year the venues change between the clubs. The game became so popular that people would miss work to go out and support their team and as a result we now have the two day holiday know as Cup Match that was officially started in 1947 and we look forward to it every year! Thank you kindly for the two days off guys!
If you are not sure of the color Somerset in DARK BLUE and RED, St. George's in LIGHT BLUE and DARK BLUE. The First day of Cup Match, was formally renamed Emancipation Day and the second day is officially known as Somer's Day. No matter where the game it held you can always play Crown and Anchor, open gambling, this is the only time on Bermuda that gambling is not illegal, so enjoy while you can.
There is so much to see and do at a game, look out for the fashion, ladies and gentlemen take the clothes the pick out for Cup Match very seriously for it is one of the most social events of the year. Oh and the bands and participating musical groups, such a great mix of calypso, reggae, soca, rap and any other music. Don’t worry about going hungry or thirsty; there are plenty of food and drink vendors at the game!
Did you know there are four streets in Bermuda named in honor of cricket?
Fielders Lane
Bat 'n' Ball Lane
Cricket Lane
Grandstand Lane
Take a ride one Sunday and see you can find them!
This Bermuda two day public holiday celebration is bigger than Christmas! Locals venture out in their best dressed to the cricket match, not only to cheer on their favorite team, either Somerset or St. George’s, but also to play Crown and Anchor! Visitors are always welcomed and if you don’t understand either game, ask a local they will be more than willing to explain it to you.
Cup Match is also for CAMPING! Many locals will forgo the match, only to listen on the radio to have a 4 day campout! Many public beaches and parks are invaded by locals setting up camp for 4 days (at least)! This is a high regarded local tradition, so if you are visiting don’t be alarmed, we in Bermuda go do not live in tents!
If you go the game you have to get one of Dottie’s Pies – it is a MUST !
What is Cricket?
Cricket is a game that originated in England centuries ago, it was brought to Bermuda in around 1840s by British Army soldiers who were stationed here, so it’s not unique to Bermuda. It is popular throughout the British Commonwealth of Nations. British cricket arrived for local civilians via Captain J. Moresby of the Royal Navy. The local season is from late April to late September. The Bermuda Cricket Club was founded in St. George's in 1845. However, the festive game began officially in July 1902 between the Somerset Cricket Club in the west end and the St. George's Cricket Club in the east end. Each year the venues change between the clubs. The game became so popular that people would miss work to go out and support their team and as a result we now have the two day holiday know as Cup Match that was officially started in 1947 and we look forward to it every year! Thank you kindly for the two days off guys!
If you are not sure of the color Somerset in DARK BLUE and RED, St. George's in LIGHT BLUE and DARK BLUE. The First day of Cup Match, was formally renamed Emancipation Day and the second day is officially known as Somer's Day. No matter where the game it held you can always play Crown and Anchor, open gambling, this is the only time on Bermuda that gambling is not illegal, so enjoy while you can.
There is so much to see and do at a game, look out for the fashion, ladies and gentlemen take the clothes the pick out for Cup Match very seriously for it is one of the most social events of the year. Oh and the bands and participating musical groups, such a great mix of calypso, reggae, soca, rap and any other music. Don’t worry about going hungry or thirsty; there are plenty of food and drink vendors at the game!
Did you know there are four streets in Bermuda named in honor of cricket?
Fielders Lane
Bat 'n' Ball Lane
Cricket Lane
Grandstand Lane
Take a ride one Sunday and see you can find them!
Wednesday, July 8, 2009
Well July 4th has come and gone! I bet you plenty of burgers and hot dogs were devoured that day! And now here in Bermuda it’s fishing tournament season and since the Gourmet God (my husband) is heavily involved this may be my only post for the month, we’ll see how it goes!
We fished the Blue Marlin World Cup (on July 4th) and for awhile we were top boat in Bermuda until a friend and fellow charter fisherman caught a whopping 865 lb Blue Marlin, yes, it was very impressive, even though we were bummed out we were also very happy for our friend who was all “Wound UP” with his catch, it couldn’t have happened to nicer guy! Congrats!
Anyway, have had our rest and now on to the next tournament, Bermuda Big Game Classic…read more about the Classic here http://www.bermudabiggameclassic.com/article.jsp?ID=35792
So with all these tournaments it always sparks...DOCK PARTIES! Which you know involve my favorite thing, FOOD! I can’t wait to whip up a few quick things to take to the next dock party, my go to…PIZZA!
I always keep some frozen or refrigerator dough ready around this time of year, just spread out, throw on your choice of toppings bake and out the door…Grilled veggies with goat cheese or how about a taco pizza, a small amount of mild taco sauce, taco seasoned burger with taco cheese bake and then top with some sliced jalapenos and sour cream and then of course the all time standard BBQ Chicken Pizza, small amount of your favorite BBQ sauce on the bottom, take precooked chicken mixed with some BBQ sauce and pile on, now add red onions and mozzarella and bake.
We use to throw some pretty cool “Grill” Pizza parties, we would have every topping imaginable set up, everyone would receive their own personal pizza board and we would let our guest create their own pizzas, to cook we would place on the grill, sometimes it would become a cook off to see who could make the best pizza. We use to have so much fun; I really should have another Grill Pizza Party!
Have fun and host your own Pizza Party, come on think about it when was the last time you were invited to a pizza party?
Whatever your summer brings you…I hope its DELICIOUS!
The Bermuda Gourmet Goddess
Friday, June 26, 2009
Oh my Flip Flops and Suncreen!
July is here and we are now over half way through 2009! Scary huh?
The visiting fishing boats are arriving for the big money Fishing Tournaments, the visiting sail boats have arrived from the Marion to Bermuda Race, cruise ship passengers are walking up and down Front Street with their feet covered in sand from one our most famous beaches with the slight aroma of coconut sunscreen lotion surrounding them. Yep, summer is most defiantly here and there is so much to do in Bermuda during the summer, so get out there and get to know your country again and if you are visiting...Enjoy it and may your visit be a Bermudaful one.
Speaking of Summer...There are two elements that spell summer for a Bermudian...Camping and Cup Match, they go hand and hand.
Starting as early as June you can start to see the campers along South Shore Road, the hillsides are scattered with camping tents. Here in Bermuda people go as far as taking small refrigerators and generators with them camping. Go For It! Be Gourmet! I grew up camping in the states and some of my fondest memories are packing up for a weekend or a week, including the horses and dogs and toughing it, in a camper or the “cabin” Poppa Steve had that slept 18, had a wonderful outdoor kitchen even before they became popular, the only thing that was roughing it for us was walking to outhouse in the middle of the night, so you made sure you used the bathroom before going to bed!
I miss July 4th in the states, either at a pool party or at a park with family and friends, but no matter where in every neighborhood you could smell the charring of burgers and hot dogs on the grill and you pretty much knew there would also be some potato salad, maybe a pasta salad, or cole slaw, ice cold watermelon and don’t forget the ice cold beer, all while waiting for the killer fireworks display. Bermuda does not celebrate July 4th, but I have learned to celebrate the 4th differently, no day off with fireworks and a hot dog cookout...We celebrate by FISHING, that’s right fishing. July 4th is one of the most Celebrated Fishing Tournaments in the World...So called the… Blue Marlin World Cup. For more info check out the website. www.BlueMarlinWorldCup.com This year I am super excited, July 4th is on a Saturday and I have the day off, I can fish damn it!
Oh, we still host a July 4th BBQ to indulge in tasty beverages and gourmet goodies with our friends, we just do the Bermuda Gourmet Goddess way, no regular hot dogs and hamburgers here. Yep, It’s official...Summer is here, so get out and be GOURMET in Every Way!
Smokin’ BBQ Bluesy Burger
2 lb ground beef
2 tbsp smoked paprika
1 tbsp liquid smoke
1/4 C of your Favorite BBQ sauce
1 large shallot, chopped finely
Salt / pepper to taste
8 oz crumble blue cheese
Trust me with all that Blue Cheese there is no need to top the burger with more, it will over power it!
1 large red onion, sliced and grilled for 5 minutes each side
Good Quality rolls, toasted
Mix the first 5 ingredients together, once mixed, fold in the blue cheese and make into patties. I allow mine to sit in the refrigerator for at least 2-4 hours to let the flavors blend and become yummy. However, before grilling allow let them sit out for about 12 – 15 minutes to get the chill off.
Heat grill to med/med high and grill until desired doneness, 4-5 minutes per side for rare, 5-7 per side for med-rare, 7-10 minutes per side for medium, 10-12 for well. Times may vary because of the grill. While the burgers are grilling, place sliced red onion on the grill for 2 to 3 minutes each side and don’t forget to toast your rolls, Once Burgers are done place burger on toasted roll and top with grilled red onion. Drizzle with some more BBQ sauce (if you want) and enjoy!
Lemon Herb Warm Potato Salad
2 lb new potatoes
1/4 C chopped parsley
1/4 C chopped Basil
1 tbsp chopped chives
Zest on one lemon
Juice of one lemon
1/4 C Olive Oil
Salt and pepper to taste
Wash the potatoes and cut the larger ones so that they all cook evenly. Fill sauce pan with water and place potatoes in cover until it comes to a boil. Once potatoes are fork tender (17-20 minutes) drain. While potatoes are cooking chop the herbs, zest and juice the lemon. Once the potatoes have cooled to room temperature add the zest and lemon juice, olive oil and salt and pepper, toss well, now add the herbs and toss again. Garnish with a couple of wedges of lemon.
Serve room temperature and this is also great for picnics because there is NO MAYO!
Here are some camping safety tips I do hope comes in handy for you sometime in the future.
CAMPING TIPS
One common danger is not being prepared for extreme heat, as we all know the summer can be very hot and for young children this can be a problem, so it is best to keep them (and you) very well hydrated. Always wear some sort of skin protection; this includes sunscreen, hats and cotton clothing. Or try the new swim suit that has a SPF right in it.
Teach your children how to recognize landmarks at the campsite and on hikes encourage them to look back at the trail and familiarize themselves with the surroundings. WHISTLE. Teach your kids to whistle or have them wear a whistle. A whistle can be heard further than the human voice.
Setting Up a Campsite…Danger can lurk at some campsites, such as broken glass, yucky needles and other trash. Scout for a clean area before setting up a tent. Once you have found a clean area or have cleaned an area, you are now ready to set up your camp site the way you like, with all the comforts from home.
I know you are not far from home or from a store, but please ensure you have enough drinking water on hand and plan your food according to the days you plan to be out camping. Also, some portable foods, granola bars, trail mix, breads, peanut butter, fruit, etc... All mentioned are great to keep on hand for a healthy snack. Just remember that if you do have perishable foods to store them properly and throw any foods that may have been left out in the heat for more than 1 hr.
Things not to forget!
Essentials for every camping trip include:
Flashlight with extra batteries, extra food, extra clothing, including rain gear, sunglasses and sunscreen pocketknife, matches in waterproof container, candles or fire starter, adequate supply of clean drinking water bug spray...Other necessary items include: Tent (of course) sleeping bags, blankets, whistle (s), mirror, cell phone; duct tape; and 50 to 100 feet of nylon rope…You just never know…be prepared.
FIRST AID Kit…the most forgotten thing when camping.
Band-Aids (all types), self-adhesive roller bandages, sterile gauze pads, large wound dressings, blister dressings, non adhesive dressings, cloth-based adhesive tape, , thermometer, latex gloves, large plastic bag, safety pins, scissors, tweezers and needles (to remove splinters or ticks), antibiotic cream, Antihistamine, Tylenol or whatever you prefer, hydrocortisone cream (1%) and alcohol pads
July 4th … DID YOU KNOW?
"The Fourth of July" is a federal holiday celebrating in the US celebrating the adoption of the Declaration of Independence on July 4, 1776, declaring independence from Great Britain. However, the US became independent officially only after the war of independence, on September 3, 1783.
Independence Day is commonly associated with BBQ’s, parades, beer, picnics, and fireworks and of course all American baseball and those fireworks have been connected with the Fourth of July since 1777. In 1777, thirteen guns were fired, once at morning and again as evening fell, on July 4 in Bristol, Rhode Island. Philadelphia celebrated the first anniversary in a manner a modern American would find quite familiar: an official dinner for the Continental Congress, toasts, 13-gun salutes, speeches, prayers, music, parades, troop reviews and fireworks. Ships were decked with red, white and blue bunting.
Such songs as “The Star Spangled Banner”, “God Bless America”, “America the Beautiful”, “Stars and Stripes Forever” just may be some song you may hear though out the day.
Piece of History
"The Star-Spangled Banner", commemorates the United States Flag that was visible by the light of the rockets' red glare, the bombs bursting in air. This view of the flag through a night of bomb bursts inspired the captive Francis Scott Key during the War of 1812 and provided hope for the United States as it defended Fort McHenry.
The visiting fishing boats are arriving for the big money Fishing Tournaments, the visiting sail boats have arrived from the Marion to Bermuda Race, cruise ship passengers are walking up and down Front Street with their feet covered in sand from one our most famous beaches with the slight aroma of coconut sunscreen lotion surrounding them. Yep, summer is most defiantly here and there is so much to do in Bermuda during the summer, so get out there and get to know your country again and if you are visiting...Enjoy it and may your visit be a Bermudaful one.
Speaking of Summer...There are two elements that spell summer for a Bermudian...Camping and Cup Match, they go hand and hand.
Starting as early as June you can start to see the campers along South Shore Road, the hillsides are scattered with camping tents. Here in Bermuda people go as far as taking small refrigerators and generators with them camping. Go For It! Be Gourmet! I grew up camping in the states and some of my fondest memories are packing up for a weekend or a week, including the horses and dogs and toughing it, in a camper or the “cabin” Poppa Steve had that slept 18, had a wonderful outdoor kitchen even before they became popular, the only thing that was roughing it for us was walking to outhouse in the middle of the night, so you made sure you used the bathroom before going to bed!
I miss July 4th in the states, either at a pool party or at a park with family and friends, but no matter where in every neighborhood you could smell the charring of burgers and hot dogs on the grill and you pretty much knew there would also be some potato salad, maybe a pasta salad, or cole slaw, ice cold watermelon and don’t forget the ice cold beer, all while waiting for the killer fireworks display. Bermuda does not celebrate July 4th, but I have learned to celebrate the 4th differently, no day off with fireworks and a hot dog cookout...We celebrate by FISHING, that’s right fishing. July 4th is one of the most Celebrated Fishing Tournaments in the World...So called the… Blue Marlin World Cup. For more info check out the website. www.BlueMarlinWorldCup.com This year I am super excited, July 4th is on a Saturday and I have the day off, I can fish damn it!
Oh, we still host a July 4th BBQ to indulge in tasty beverages and gourmet goodies with our friends, we just do the Bermuda Gourmet Goddess way, no regular hot dogs and hamburgers here. Yep, It’s official...Summer is here, so get out and be GOURMET in Every Way!
Smokin’ BBQ Bluesy Burger
2 lb ground beef
2 tbsp smoked paprika
1 tbsp liquid smoke
1/4 C of your Favorite BBQ sauce
1 large shallot, chopped finely
Salt / pepper to taste
8 oz crumble blue cheese
Trust me with all that Blue Cheese there is no need to top the burger with more, it will over power it!
1 large red onion, sliced and grilled for 5 minutes each side
Good Quality rolls, toasted
Mix the first 5 ingredients together, once mixed, fold in the blue cheese and make into patties. I allow mine to sit in the refrigerator for at least 2-4 hours to let the flavors blend and become yummy. However, before grilling allow let them sit out for about 12 – 15 minutes to get the chill off.
Heat grill to med/med high and grill until desired doneness, 4-5 minutes per side for rare, 5-7 per side for med-rare, 7-10 minutes per side for medium, 10-12 for well. Times may vary because of the grill. While the burgers are grilling, place sliced red onion on the grill for 2 to 3 minutes each side and don’t forget to toast your rolls, Once Burgers are done place burger on toasted roll and top with grilled red onion. Drizzle with some more BBQ sauce (if you want) and enjoy!
Lemon Herb Warm Potato Salad
2 lb new potatoes
1/4 C chopped parsley
1/4 C chopped Basil
1 tbsp chopped chives
Zest on one lemon
Juice of one lemon
1/4 C Olive Oil
Salt and pepper to taste
Wash the potatoes and cut the larger ones so that they all cook evenly. Fill sauce pan with water and place potatoes in cover until it comes to a boil. Once potatoes are fork tender (17-20 minutes) drain. While potatoes are cooking chop the herbs, zest and juice the lemon. Once the potatoes have cooled to room temperature add the zest and lemon juice, olive oil and salt and pepper, toss well, now add the herbs and toss again. Garnish with a couple of wedges of lemon.
Serve room temperature and this is also great for picnics because there is NO MAYO!
Here are some camping safety tips I do hope comes in handy for you sometime in the future.
CAMPING TIPS
One common danger is not being prepared for extreme heat, as we all know the summer can be very hot and for young children this can be a problem, so it is best to keep them (and you) very well hydrated. Always wear some sort of skin protection; this includes sunscreen, hats and cotton clothing. Or try the new swim suit that has a SPF right in it.
Teach your children how to recognize landmarks at the campsite and on hikes encourage them to look back at the trail and familiarize themselves with the surroundings. WHISTLE. Teach your kids to whistle or have them wear a whistle. A whistle can be heard further than the human voice.
Setting Up a Campsite…Danger can lurk at some campsites, such as broken glass, yucky needles and other trash. Scout for a clean area before setting up a tent. Once you have found a clean area or have cleaned an area, you are now ready to set up your camp site the way you like, with all the comforts from home.
I know you are not far from home or from a store, but please ensure you have enough drinking water on hand and plan your food according to the days you plan to be out camping. Also, some portable foods, granola bars, trail mix, breads, peanut butter, fruit, etc... All mentioned are great to keep on hand for a healthy snack. Just remember that if you do have perishable foods to store them properly and throw any foods that may have been left out in the heat for more than 1 hr.
Things not to forget!
Essentials for every camping trip include:
Flashlight with extra batteries, extra food, extra clothing, including rain gear, sunglasses and sunscreen pocketknife, matches in waterproof container, candles or fire starter, adequate supply of clean drinking water bug spray...Other necessary items include: Tent (of course) sleeping bags, blankets, whistle (s), mirror, cell phone; duct tape; and 50 to 100 feet of nylon rope…You just never know…be prepared.
FIRST AID Kit…the most forgotten thing when camping.
Band-Aids (all types), self-adhesive roller bandages, sterile gauze pads, large wound dressings, blister dressings, non adhesive dressings, cloth-based adhesive tape, , thermometer, latex gloves, large plastic bag, safety pins, scissors, tweezers and needles (to remove splinters or ticks), antibiotic cream, Antihistamine, Tylenol or whatever you prefer, hydrocortisone cream (1%) and alcohol pads
July 4th … DID YOU KNOW?
"The Fourth of July" is a federal holiday celebrating in the US celebrating the adoption of the Declaration of Independence on July 4, 1776, declaring independence from Great Britain. However, the US became independent officially only after the war of independence, on September 3, 1783.
Independence Day is commonly associated with BBQ’s, parades, beer, picnics, and fireworks and of course all American baseball and those fireworks have been connected with the Fourth of July since 1777. In 1777, thirteen guns were fired, once at morning and again as evening fell, on July 4 in Bristol, Rhode Island. Philadelphia celebrated the first anniversary in a manner a modern American would find quite familiar: an official dinner for the Continental Congress, toasts, 13-gun salutes, speeches, prayers, music, parades, troop reviews and fireworks. Ships were decked with red, white and blue bunting.
Such songs as “The Star Spangled Banner”, “God Bless America”, “America the Beautiful”, “Stars and Stripes Forever” just may be some song you may hear though out the day.
Piece of History
"The Star-Spangled Banner", commemorates the United States Flag that was visible by the light of the rockets' red glare, the bombs bursting in air. This view of the flag through a night of bomb bursts inspired the captive Francis Scott Key during the War of 1812 and provided hope for the United States as it defended Fort McHenry.
Monday, June 15, 2009
June 21st, The Official First Day of SUMMER
Yep, that right it’s officially summer! (And Father's Day)
The good ole’ Dog Days of Summer….
But just what are the “Dog Days” of Summer? This occurs during the hottest and muggiest part of the season. What does it mean? Well…It’s the period between early July and early September when the hot sultry weather of summer usually occurs in the northern hemisphere and it is also a period of stagnation or inactivity.
But where does the term come from? Why do we call the hot, sultry days of summer “dog days?” In ancient times, when the night sky was un-obscured by artificial lights and smog, different groups of peoples in different parts of the world drew images in the sky by “connecting the dots” of stars. The images drawn were dependent upon the culture: The Chinese saw different images than the Native Americans, who saw different pictures than the Europeans. These star pictures are now called constellations, and the constellations that are now mapped out in the sky come from our European ancestors.
In the summer, however, Sirius, the “dog star,” rises and sets with the sun. During late July Sirius is in conjunction with the sun, and the ancients believed that its heat added to the heat of the sun, creating a stretch of hot and sultry weather. They named this period of time, from 20 days before the conjunction to 20 days after, “dog days” after the Dog Star.
The conjunction of Sirius with the sun varies somewhat with latitude. And the “precession of the equinoxes” (a gradual drifting of the constellations over time) means that the constellations today are not in exactly the same place in the sky as they were in ancient Rome. Today, dog days occur during the period between July 3 and August 11. Although it is certainly the warmest period of the summer, the heat is not due to the added radiation from a far-away star, regardless of its brightness. No, the heat of summer is a direct result of the earth's tilt.
I know a lot of technical mambo jumbo, but now you know what that damn saying means, becasue I never did!
Stay Cool for the Dog Days of Summer
The Bermuda Gourmet Goddess
“A perfect Summer Day is when sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken.” James Dent
So what do have planned this summer? Anything fun? Well the Goddess will be doing a lot of fishing, snorkeling, hanging with good friends and family and of course grilling some great food!
The ultimate steak for me to grill are a good old NY Strip Steak, must get it at least 1’ thick and just add some olive oil, salt and pepper…get your grill smoking hot (about 450) and throw it on, leave it, don’t mess with it, you will know when it is time to turn when it pulls away from the grill gently, turn, wait, don’t mess with it…once done, remove and devour.
Rare: 3 to 6 minutes
Medium: 6 to 9 minutes
Well Done (WHY??) 9 to 12 minutes
Another favorite is flank steak, I know it is one of the cheapest cuts of meat, but done right it is awesome. My go-to much loved recipe is my Italian Flank Steak, the balsamic vinegar really helps tenderize the meat.
Italian Flank Steak
1lb Flank steak
3 tbsp Balsamic Vinegar
2 cloves crushed garlic
2 tsp dried basil
2 tsp thyme
2 tsp oregano
3 tsp rosemary
Salt / pepper to taste
1/4 c red wine
Place steak in marinate for 1-4 hours, again the longer the better. Allow steak to set out for at least 30 minutes before placing on the hot grill. Grilled to desire doneness, you will know when meat is ready to be turned over; it will pull away from the grill easily. (3-7 minutes each side for med-rare to med)
Allow steak to sit at least 10 minutes before slicing, this will allow the juices to redistribute to make for a juicer steak. Slice thinly against the grain. Serve with a nice Arugula Salad
Get some steaks and get grilling for Father's Day...Gie Dad the day off ...wish I could grill some up for you Dad! Happy Father's Day ... Love you lots and Miss you more.
The good ole’ Dog Days of Summer….
But just what are the “Dog Days” of Summer? This occurs during the hottest and muggiest part of the season. What does it mean? Well…It’s the period between early July and early September when the hot sultry weather of summer usually occurs in the northern hemisphere and it is also a period of stagnation or inactivity.
But where does the term come from? Why do we call the hot, sultry days of summer “dog days?” In ancient times, when the night sky was un-obscured by artificial lights and smog, different groups of peoples in different parts of the world drew images in the sky by “connecting the dots” of stars. The images drawn were dependent upon the culture: The Chinese saw different images than the Native Americans, who saw different pictures than the Europeans. These star pictures are now called constellations, and the constellations that are now mapped out in the sky come from our European ancestors.
In the summer, however, Sirius, the “dog star,” rises and sets with the sun. During late July Sirius is in conjunction with the sun, and the ancients believed that its heat added to the heat of the sun, creating a stretch of hot and sultry weather. They named this period of time, from 20 days before the conjunction to 20 days after, “dog days” after the Dog Star.
The conjunction of Sirius with the sun varies somewhat with latitude. And the “precession of the equinoxes” (a gradual drifting of the constellations over time) means that the constellations today are not in exactly the same place in the sky as they were in ancient Rome. Today, dog days occur during the period between July 3 and August 11. Although it is certainly the warmest period of the summer, the heat is not due to the added radiation from a far-away star, regardless of its brightness. No, the heat of summer is a direct result of the earth's tilt.
I know a lot of technical mambo jumbo, but now you know what that damn saying means, becasue I never did!
Stay Cool for the Dog Days of Summer
The Bermuda Gourmet Goddess
“A perfect Summer Day is when sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken.” James Dent
So what do have planned this summer? Anything fun? Well the Goddess will be doing a lot of fishing, snorkeling, hanging with good friends and family and of course grilling some great food!
The ultimate steak for me to grill are a good old NY Strip Steak, must get it at least 1’ thick and just add some olive oil, salt and pepper…get your grill smoking hot (about 450) and throw it on, leave it, don’t mess with it, you will know when it is time to turn when it pulls away from the grill gently, turn, wait, don’t mess with it…once done, remove and devour.
Rare: 3 to 6 minutes
Medium: 6 to 9 minutes
Well Done (WHY??) 9 to 12 minutes
Another favorite is flank steak, I know it is one of the cheapest cuts of meat, but done right it is awesome. My go-to much loved recipe is my Italian Flank Steak, the balsamic vinegar really helps tenderize the meat.
Italian Flank Steak
1lb Flank steak
3 tbsp Balsamic Vinegar
2 cloves crushed garlic
2 tsp dried basil
2 tsp thyme
2 tsp oregano
3 tsp rosemary
Salt / pepper to taste
1/4 c red wine
Place steak in marinate for 1-4 hours, again the longer the better. Allow steak to set out for at least 30 minutes before placing on the hot grill. Grilled to desire doneness, you will know when meat is ready to be turned over; it will pull away from the grill easily. (3-7 minutes each side for med-rare to med)
Allow steak to sit at least 10 minutes before slicing, this will allow the juices to redistribute to make for a juicer steak. Slice thinly against the grain. Serve with a nice Arugula Salad
Get some steaks and get grilling for Father's Day...Gie Dad the day off ...wish I could grill some up for you Dad! Happy Father's Day ... Love you lots and Miss you more.
Tuesday, June 9, 2009
Mercury: Facts you should know
There has been a lot of debate regarding mercury in fish. I have done an extensive amount of research on this subject and here are some important facts I would like to share with you, so you don’t have to afraid to eat fish!
First when you hear the word mercury and fish in the same sentence, remember it’s Methyl mercury, not the shiny stuff in thermometers (what scientists call "elemental" mercury). When mercury is deposited into water (usually by natural sources like underwater volcanoes), certain bacteria convert it into methyl mercury. Then it enters the food chain in fish. Larger fish usually contain more methyl mercury than smaller fish, because the substance "accumulates" as big fish eat their smaller prey.
Myth: The health risk from mercury outweighs the health benefits of eating fish.
The TRUTH: The opposite is true. Omega-3 fatty acids found in fish can decrease the risk of heart attacks, strokes, kidney disorders, Alzheimer's disease, breast cancer, prostate cancer, uterine cancer, rheumatoid arthritis, type-2 diabetes, low birth-weight, post-partum depression, and pre-term delivery. The bad news? Partially because of the health scares surrounding mercury, Americans' intake of Omega-3 acids is 3 to 6 times lower than the levels recommended by the National Institutes of Health and the American Heart Association.
Myth: You can get mercury poisoning from the amount of fish you might consume in a given week or month.
The TRUTH: Even if it were possible for Americans to eat enough fish to jeopardize their health from mercury intake, it would take decades for these speculative health effects to accumulate. In an official 2004 joint advisory, the EPA and Food and Drug Administration concede: "One week's consumption of fish does not change the level of methyl mercury in the body much at all."
Myth: The amount of mercury in our environment (and in the fish we eat) is dangerously increasing.
The TRUTH: There's considerable evidence that the amount of mercury in fish has remained the same (or even decreased) during the past 100 years. One team of researchers from Duke University and the Los Angeles County Natural History Museum compared 21 specimens of Atlantic Ocean blue hake preserved during the 1880s with 66 similar fish caught in the 1970s. They found no change at all in the concentration of mercury. In another study, Princeton scientists compared samples of yellowfin tuna from 1971 with samples caught in 1998. They expected to find a mercury increase of between 9 and 26 percent, but they found a small decline instead.
Myth: Mercury in fish presents a serious health risk to Americans.
The TRUTH: The best science suggests that the tiny amounts of mercury in fish aren't harmful at all. A recent twelve-year study conducted in the Seychelles Islands (in the Indian Ocean) found no negative health effects from dietary exposure to mercury through heavy fish consumption. On average, people in the Seychelles Islands eat between 12 and 14 fish meals every week, and the mercury levels measured from the island natives are approximately ten times higher than those measured in the United States.
Yet none of the studied Seychelles natives suffered any ill effects from mercury in fish, and they received the significant health benefits of fish consumption. In November 2005, The American Journal of Preventive Medicine published new research from Harvard University that put the risk from fish-borne mercury in its proper context. Dr. Joshua Cohen, the study's lead author, summed up the issue for MedScape Medical News: "We're talking about a very subtle effect of mercury … changes that would be too small to measure in individuals."
So now you know, don't be afriad to eat FISH! Support a local fisherman -Let the Cows Live ...EAT MORE FISH...
The Bermuda Gourmet Goddess
p.s I do eat meat
Monday, June 1, 2009
HURRICANE SEASON IS HERE!
Hurricane season is here are you ready if we are hit?
Bring pets indoor well in advance of a storm - reassure them and remain calm.
FAMILY DISASTER PLAN
Discuss the type of hazards that could affect your family. How vulnerable is your home to storm surge, flooding and wind.Designate a safe room or the safest areas in your home for each hurricane hazard. In certain circumstances the safest areas may not be your home but within your community. Learn the location of the closest official shelters, establish escape routes from your home and places to meet. Have a single point of contact for all your family members. Make a plan now for what to do with your pets if you need to evacuate. Post emergency telephone numbers by your phones and make sure your children know how and when to call 911. Check your insurance policies for wind, flood and rain coverages. Stock non-perishable foods and an emergency kit. Have an FM radio tuned to 100.1 mHz. Remember to replace its battery every 6 months, as you do with your smoke detectors. Make sure everyone knows the location of electrical, water and gas shut-offs as well as how and when to shut them off. Take First Aid and CPR classes.
DISTASTER SUPPLY KIT
Flashlights, extra bulbs & batteries battery-operated FM radio & batteries
Discuss the type of hazards that could affect your family. How vulnerable is your home to storm surge, flooding and wind.Designate a safe room or the safest areas in your home for each hurricane hazard. In certain circumstances the safest areas may not be your home but within your community. Learn the location of the closest official shelters, establish escape routes from your home and places to meet. Have a single point of contact for all your family members. Make a plan now for what to do with your pets if you need to evacuate. Post emergency telephone numbers by your phones and make sure your children know how and when to call 911. Check your insurance policies for wind, flood and rain coverages. Stock non-perishable foods and an emergency kit. Have an FM radio tuned to 100.1 mHz. Remember to replace its battery every 6 months, as you do with your smoke detectors. Make sure everyone knows the location of electrical, water and gas shut-offs as well as how and when to shut them off. Take First Aid and CPR classes.
DISTASTER SUPPLY KIT
Flashlights, extra bulbs & batteries battery-operated FM radio & batteries
Battery-operated lanterns extra bulbs & batteries or propane lantern
First Aid Kit Candles & matches
Ice Chest
Sternos
Propane or similar cooking unit
Clock (wind-up or battery-operated)
Plastic garbage bags
Working fire extinguishers or bucket of sand
Scissors
Manual can opener
Waterproof containers for important paperwork
Cash
Toilet paper
List of emergency phone numbers
Diapers, baby wipes
Pet supplies, food, water, kitty litter,
Medications
Bottled water (one gallon per day per person)
Ice Shelf-package
Juice and milk boxes (can also freeze them)
Canned and powdered milk (you'll need extra water)
Beverages (powdered or canned, fruit juices, instant coffee, tea)
Prepared foods (canned soups, beef, spaghetti, tuna, chicken, ham, corned beef hash, fruit cocktail, packaged pudding) Canned vegetables and fruits Dried fruits Snacks (crackers, cookies, hard candy, nuts) Snack spreads (peanut butter, cheese spreads, jelly) Cereals Sugar, salt, pepper Bread Extra formula, baby food
Public Shelters in BermudaCedarbridge Academy Gymnasium, 1 Cedarbridge Lane, Prospect, DevonshireBerkeley Institute Gymnasium, Berkeley
Now don't forget your Pets...
PET PLAN
BEFORE THE DISASTER
Make sure that your pets are current on their vaccinations. Pet shelters may require proof of vaccines.
Have a current photograph
Keep a collar with identification on your pet and have a leash on hand to control your pet.
Have a properly-sized pet carrier for each animal - carriers should be large enough for the animal to stand and turn around.
If you have to evacuate, plan your strategy and don't forget your pet!
DURING THE DISASTER
Animals brought to a pet shelter are required to have: Proper identification collar, proper identification on all belongings, a carrier or cage, a leash, an ample supply of food, water and food bowls, any necessary medications, specific care instructions and news papers or trash bags for clean-up.
BEFORE THE DISASTER
Make sure that your pets are current on their vaccinations. Pet shelters may require proof of vaccines.
Have a current photograph
Keep a collar with identification on your pet and have a leash on hand to control your pet.
Have a properly-sized pet carrier for each animal - carriers should be large enough for the animal to stand and turn around.
If you have to evacuate, plan your strategy and don't forget your pet!
DURING THE DISASTER
Animals brought to a pet shelter are required to have: Proper identification collar, proper identification on all belongings, a carrier or cage, a leash, an ample supply of food, water and food bowls, any necessary medications, specific care instructions and news papers or trash bags for clean-up.
Bring pets indoor well in advance of a storm - reassure them and remain calm.
AFTER THE DISASTER
Walk pets on a leash until they become re-oriented to their home - often familiar scents and landmarks may be altered and pets could easily be confused and become lost. Also, downed power lines, reptiles brought in with high water and debris can all pose a threat for animals after a disaster.
Walk pets on a leash until they become re-oriented to their home - often familiar scents and landmarks may be altered and pets could easily be confused and become lost. Also, downed power lines, reptiles brought in with high water and debris can all pose a threat for animals after a disaster.
If pets cannot be found after a disaster, contact the local animal control office to find out where lost animals can be recovered. Bring along a picture of your pet if possible.
After a disaster animals can become aggressive or defensive - monitor their behavior.
PET DISASTER SUPPLY KIT
Proper identification including immunization recordsAmple supply of food and waterA carrier or cageMedicationsMuzzle, collar and leash
Don't forget their favorite TOY! They will thank you for it.
After a disaster animals can become aggressive or defensive - monitor their behavior.
PET DISASTER SUPPLY KIT
Proper identification including immunization recordsAmple supply of food and waterA carrier or cageMedicationsMuzzle, collar and leash
Don't forget their favorite TOY! They will thank you for it.
Tuesday, May 26, 2009
Dinner and a Movie - "Last Holiday" But not Last Supper
As I was flipping through the channels this weekend, I stumbled across a great little movie, staring a few fantastic actors, Queen Latifah, LL Cool Jay, Timothy Hutton, and Gerard Depardieu. I love love LOVE this film…What’s not to love about the storyline…a lonely, shy woman who has a passion for food is not living her life to the fullest until she finds out she is going to die of a brain disease. She takes all her money and heads to Czech Republic, the destination of a chef she admires to dine on his exquisite cuisine and live her life like never before. As she starts to enjoy what life has to offer she leaves a lasting impression on the hotel staff and hotel guests she befriends while on her “Last Holiday”. It really truly is a must watch film...a feel good film and yes I still cry at the end!
There is a great message behind this movie, don’t wait to live your life until it is too late, live it to its fullest every day and if life hands you lemons, add vodka and make lemon drops! And that is pretty much what I say in almost every posting!
There is one scene I love in this film, where Queen Latifah is sitting down to dinner (alone) and the waiter tells her the specials for the evening Lobster Salad in Potato Leek Nests, Duck Hash on Toasted Baguette, Spiced Lamb Shanks with Blood Orange Relish, Roasted Quail with Brioche and Chorizo Stuffing, Risotto Barolo with Roasted Vegetables, Bananas Foster, and Poulet Tchoupitoulas, she then asks if the same specials will be served the next night, the waiter says “The chef NEVER makes the same specials twice”, so she orders every single dish! So in keeping in the spirit, why not feature a couple dishes from that scene! These are straight from the kitchens of Food Network.
Duck Hash on Toasted Baguette
From Food Network Kitchens
Ingredients
1 baguette, sliced on an angle about 1/3 inch thick (30 pieces)
3 tablespoons extra-virgin olive oil, plus more as needed
1 1/2 teaspoons kosher salt, plus more for seasoning
1 medium sweet potato, about 8 ounces
2 legs duck confit, about 1 pound total, room temperature
3 cloves garlic, 2 peeled and smashed, 1 minced
1 sprig rosemary
1/2 small onion, finely diced
1 rib celery, finely diced
1/2 red bell pepper, finely diced
1/4 cup chicken broth, homemade or low-sodium canned, plus more as needed
2 tablespoons hoisin sauce Hot sauce, optional
Freshly ground black pepper
4 sprigs fresh flat-leaf parsley, leaves chopped
Splash of sherry vinegar
Instructions
Preheat the oven to 350 degrees F. Spread the baguette pieces on a baking sheet. Brush with olive oil and season with salt and pepper. Bake 8 to 10 minutes, until crisp and light golden brown. Set aside. Put the sweet potato in a medium saucepan with cold water to cover, salt the water generously, and bring to a boil. Reduce the heat and simmer until the potato is just fork tender, about 6 minutes; drain and cool. Peel the potato and dice it into 1/4-inch cubes.
Heat a medium skillet over medium-low heat. Add the duck legs skin side down and cook until the fat has rendered and the duck is warm, about 10 to 12 minutes. Remove the duck to a plate. If the skillet seems dry, add a bit of olive oil. Add the smashed garlic cloves and rosemary and cook until fragrant, about 3 minutes. Discard the rosemary and garlic. Add the onion and cook until tender, about 4 minutes. Add the celery and red pepper and cook until tender, about 3 minutes. Season with the 1 1/2 teaspoons salt and some pepper. Add the minced garlic and cook about 2 minutes more.
While the vegetables cook, remove the skin from the duck legs and discard. Shred the duck meat into long strips. Add the sweet potatoes, shredded duck and chicken broth to the skillet and warm over medium heat, adding more stock if mixture seems dry. Stir in the hoisin and hot sauce, and season, to taste. Remove from heat and stir in the chopped parsley and sherry vinegar. To serve, top each baguette slice with 1 heaping tablespoon of the duck hash.
Roasted Quail with Brioche and Chorizo Stuffing
From Food Network Kitchens
Ingredients
Quail and Stuffing: 3 1/2 cups cubed brioche, cut into 1-inch cubes
3 to 4 tablespoons extra-virgin olive oil
1/4 pound Spanish-style chorizo sausage, finely diced
3 ribs celery, thinly sliced 2 cloves garlic, finely chopped
1 medium onion, chopped
6 to 8 fresh sage leaves, finely chopped
3 dried apricots, chopped
1 large egg, lightly beaten
1 1/2 teaspoons kosher salt, plus more as needed
Freshly ground black pepper
About 1 cup homemade brown chicken stock, or low-sodium canned chicken broth (see note)
8 whole quail
Sauce:
1 shallot, sliced 1/4 cup red wine
1 cup demi-glace or reduced brown chicken stock
6 dried apricots, coarsely chopped
2 tablespoons dried currants 2 tablespoons
cold unsalted butter
Instructions
Preheat the oven to 400 degrees, For the Quail and Stuffing: Spread the brioche cubes on a baking sheet and bake until dry but not browned, 8 to 10 minutes. Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat. Add the chorizo and cook until crispy, about 3 minutes. Add the celery, garlic, onion, sage and apricots and cook, stirring occasionally, until tender, about 8 minutes. Transfer to a large bowl and cool slightly. Add the brioche cubes to the vegetables and toss. Add the egg, salt, pepper, and enough of the chicken broth to moisten the bread, and toss.
Season the quail inside and out with salt and pepper. Stuff each quail loosely with the brioche mixture and tie the legs together with kitchen twine. Put the remaining stuffing into a lightly buttered casserole dish The recipe may be prepared up to this point 1 day ahead, covered, and refrigerated.)
Bake the stuffing until browned on top, about 30 minutes. Meanwhile, heat 1 tablespoon of the remaining olive oil in an ovenproof medium skillet over high heat. Add half the quail and cook, turning as each side gets a rich mahogany brown, about 8 minutes in all. Transfer to a low roasting pan or casserole dish just large enough to hold the quail. Repeat with the remaining quail, adding more olive oil if necessary. Reserve the skillet and drippings. Transfer the quail to the oven and roast until an instant-read thermometer inserted in the cavity reads 160 degrees, about 20 minutes.
For the Sauce: Add the shallots to the reserved drippings in the skillet over medium heat and cook until tender, about 5 minutes. Add the red wine and simmer until reduced by about half, stirring occasionally with a wooden spoon to scrape up the browned bits. Add the demi-glace or chicken stock, the apricots and currants. Simmer until fruit is tender, 8 to 10 minutes. Remove from the heat and keep warm.
Transfer the quail to a plate and tent loosely with foil. Whisk the butter into the sauce a bit at a time until the sauce is glossy and coats the back of a spoon. (If necessary, gently reheat the sauce before whisking in the butter off the heat.) To serve, spoon some of the stuffing into the centers of 4 dinner plates. Set 2 quail on top, spoon some sauce over, and ring with some of the
Note: Brown chicken stock adds depth and flavor to this simple pan sauce. It is easy to make and great to have on hand in the freezer. Visit foodnetwork.com to find a recipe (search for "brown chicken stock").
Bon' Appetite
There is a great message behind this movie, don’t wait to live your life until it is too late, live it to its fullest every day and if life hands you lemons, add vodka and make lemon drops! And that is pretty much what I say in almost every posting!
There is one scene I love in this film, where Queen Latifah is sitting down to dinner (alone) and the waiter tells her the specials for the evening Lobster Salad in Potato Leek Nests, Duck Hash on Toasted Baguette, Spiced Lamb Shanks with Blood Orange Relish, Roasted Quail with Brioche and Chorizo Stuffing, Risotto Barolo with Roasted Vegetables, Bananas Foster, and Poulet Tchoupitoulas, she then asks if the same specials will be served the next night, the waiter says “The chef NEVER makes the same specials twice”, so she orders every single dish! So in keeping in the spirit, why not feature a couple dishes from that scene! These are straight from the kitchens of Food Network.
Duck Hash on Toasted Baguette
From Food Network Kitchens
Ingredients
1 baguette, sliced on an angle about 1/3 inch thick (30 pieces)
3 tablespoons extra-virgin olive oil, plus more as needed
1 1/2 teaspoons kosher salt, plus more for seasoning
1 medium sweet potato, about 8 ounces
2 legs duck confit, about 1 pound total, room temperature
3 cloves garlic, 2 peeled and smashed, 1 minced
1 sprig rosemary
1/2 small onion, finely diced
1 rib celery, finely diced
1/2 red bell pepper, finely diced
1/4 cup chicken broth, homemade or low-sodium canned, plus more as needed
2 tablespoons hoisin sauce Hot sauce, optional
Freshly ground black pepper
4 sprigs fresh flat-leaf parsley, leaves chopped
Splash of sherry vinegar
Instructions
Preheat the oven to 350 degrees F. Spread the baguette pieces on a baking sheet. Brush with olive oil and season with salt and pepper. Bake 8 to 10 minutes, until crisp and light golden brown. Set aside. Put the sweet potato in a medium saucepan with cold water to cover, salt the water generously, and bring to a boil. Reduce the heat and simmer until the potato is just fork tender, about 6 minutes; drain and cool. Peel the potato and dice it into 1/4-inch cubes.
Heat a medium skillet over medium-low heat. Add the duck legs skin side down and cook until the fat has rendered and the duck is warm, about 10 to 12 minutes. Remove the duck to a plate. If the skillet seems dry, add a bit of olive oil. Add the smashed garlic cloves and rosemary and cook until fragrant, about 3 minutes. Discard the rosemary and garlic. Add the onion and cook until tender, about 4 minutes. Add the celery and red pepper and cook until tender, about 3 minutes. Season with the 1 1/2 teaspoons salt and some pepper. Add the minced garlic and cook about 2 minutes more.
While the vegetables cook, remove the skin from the duck legs and discard. Shred the duck meat into long strips. Add the sweet potatoes, shredded duck and chicken broth to the skillet and warm over medium heat, adding more stock if mixture seems dry. Stir in the hoisin and hot sauce, and season, to taste. Remove from heat and stir in the chopped parsley and sherry vinegar. To serve, top each baguette slice with 1 heaping tablespoon of the duck hash.
Roasted Quail with Brioche and Chorizo Stuffing
From Food Network Kitchens
Ingredients
Quail and Stuffing: 3 1/2 cups cubed brioche, cut into 1-inch cubes
3 to 4 tablespoons extra-virgin olive oil
1/4 pound Spanish-style chorizo sausage, finely diced
3 ribs celery, thinly sliced 2 cloves garlic, finely chopped
1 medium onion, chopped
6 to 8 fresh sage leaves, finely chopped
3 dried apricots, chopped
1 large egg, lightly beaten
1 1/2 teaspoons kosher salt, plus more as needed
Freshly ground black pepper
About 1 cup homemade brown chicken stock, or low-sodium canned chicken broth (see note)
8 whole quail
Sauce:
1 shallot, sliced 1/4 cup red wine
1 cup demi-glace or reduced brown chicken stock
6 dried apricots, coarsely chopped
2 tablespoons dried currants 2 tablespoons
cold unsalted butter
Instructions
Preheat the oven to 400 degrees, For the Quail and Stuffing: Spread the brioche cubes on a baking sheet and bake until dry but not browned, 8 to 10 minutes. Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat. Add the chorizo and cook until crispy, about 3 minutes. Add the celery, garlic, onion, sage and apricots and cook, stirring occasionally, until tender, about 8 minutes. Transfer to a large bowl and cool slightly. Add the brioche cubes to the vegetables and toss. Add the egg, salt, pepper, and enough of the chicken broth to moisten the bread, and toss.
Season the quail inside and out with salt and pepper. Stuff each quail loosely with the brioche mixture and tie the legs together with kitchen twine. Put the remaining stuffing into a lightly buttered casserole dish The recipe may be prepared up to this point 1 day ahead, covered, and refrigerated.)
Bake the stuffing until browned on top, about 30 minutes. Meanwhile, heat 1 tablespoon of the remaining olive oil in an ovenproof medium skillet over high heat. Add half the quail and cook, turning as each side gets a rich mahogany brown, about 8 minutes in all. Transfer to a low roasting pan or casserole dish just large enough to hold the quail. Repeat with the remaining quail, adding more olive oil if necessary. Reserve the skillet and drippings. Transfer the quail to the oven and roast until an instant-read thermometer inserted in the cavity reads 160 degrees, about 20 minutes.
For the Sauce: Add the shallots to the reserved drippings in the skillet over medium heat and cook until tender, about 5 minutes. Add the red wine and simmer until reduced by about half, stirring occasionally with a wooden spoon to scrape up the browned bits. Add the demi-glace or chicken stock, the apricots and currants. Simmer until fruit is tender, 8 to 10 minutes. Remove from the heat and keep warm.
Transfer the quail to a plate and tent loosely with foil. Whisk the butter into the sauce a bit at a time until the sauce is glossy and coats the back of a spoon. (If necessary, gently reheat the sauce before whisking in the butter off the heat.) To serve, spoon some of the stuffing into the centers of 4 dinner plates. Set 2 quail on top, spoon some sauce over, and ring with some of the
Note: Brown chicken stock adds depth and flavor to this simple pan sauce. It is easy to make and great to have on hand in the freezer. Visit foodnetwork.com to find a recipe (search for "brown chicken stock").
Bon' Appetite
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