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
Tuesday, May 26, 2009
Tuesday, May 19, 2009
LOCAL + FRESH = GOOD STUFF
Do you buy local? Have you tried your local Farmers Market? No matter where you are from try a local farmers market or find a local baker, local butcher, local fish monger, to purchase your meats, baked goods, meats, veggies and other goodies, you will find that not only is it fresher you also may even notice a savings because there is no middle man. Hey...When you go, don’t forget to take your own bags!
For my fellow Bermudians, have you been to Rock Island Coffee lately? Have you had the awesome baked goodies there? Do you know who makes those mouth watering delectable goodies, none other than The Barefoot Baker! She makes some of the best baked goods I have ever tasted, but she is also doing lunches there now, she keeps is mainly vegetarian for sanitary reasons in her kitchen around the baked good, but man oh man, you will not be disappointed. Try, soups, sandwiches, baked goodies and cookies as big as...well they are just damn BIG cookies and luscious. She also bakes brownies, cinnamon rolls, cookies and cupcakes to order, so stop by Rock Island Coffee or the Farmers Market on Saturdays and give her a holler. However don’t take my word that she is the best baker in Bermuda…check out her website http://www.thebarefootbaker.com/
By the way, The Barefoot Baker it’s just a name, she really does wear shoes!
Buy Local, Eat Fresh
The Bermuda Gourmet Goddess
WAIT THERE IS MORE...
Being that I am on my soap box about utilizing local Farmers Markets I decided to feature TOMATOES because my Poppy use to grow the BEST tomatoes, so in his memory I started a tomato garden and WOW – I shocked myself, first I haven’t killed them and second they have taken over my entire garden and I can’t wait to slice into one of those red gems.
I love tomatoes and I hope you do too. Enjoy….
Tomato and Basil “Dip”
6 large tomatoes, seeded and diced
1 Bunch of fresh basil, julienned
1 med red onion diced
4 cloves garlic, minced
1/4 c mozzarella diced
Salt pepper to taste
¼ c EVOO
1 tbsp balsamic vinegar
Mix all ingredients together and let sit for at least 1 hour, this will allow the flavors to develop.
Served with toasted bread points – it’s quick and easy and tasty!
Green Bean and Tomato Salad
2 C of blanched green beans, cut bite size
1 C grape tomato, cut in half
1 lg Shallot Sliced
3 oz goat cheese, crumbled
(I like goat cheese, ok I LOVE goat cheese, so I have a tendency to use way to much!)
1 tsp White wine Vinegar
3 tbsp of good olive oil
1 tbsp of Herbs de Provence
S&P to taste
In a large pot bring water to a boil; add some salt and blanch the green beans in the water for 2 ½ minutes. Remove and shock in an ice bath, after a minute in the ice bath remove and drain on a towel.
Mix together the dried green beans, tomatoes, shallot, cheese vinegar, olive oil herbs and S&P. Mix well and allow to sit for at least an hour.
Gourmet IT UP! Top with toasted almond slivers for an added flavor level and cruch.
I have a friend who does not eat salads, he pretty much will not anything GREEN, however he loves this salad….I think it could be the goat cheese!
Caprese "Salad" Sandwich
1 Whole Grain Baguette, sliced in half
1 Ripe tomato, sliced
1 med Fresh Mozzarella ball, sliced
Fresh basil
Basil Oil
Slice and toast the baguette, drizzle with basil oil, layer the sliced tomatoes, and mozzarella and basil, drizzle some more basil oil…if you like a lot of basil (like me) the go the extra mile and pile it on! Place in a panini press and let “grill” from a minute or two, just enough to where the cheese is just starting to melt…If you do not have a press just grill like a grilled cheese sandwich.
Gourmet IT UP! -
Add some Parma ham!
For my fellow Bermudians, have you been to Rock Island Coffee lately? Have you had the awesome baked goodies there? Do you know who makes those mouth watering delectable goodies, none other than The Barefoot Baker! She makes some of the best baked goods I have ever tasted, but she is also doing lunches there now, she keeps is mainly vegetarian for sanitary reasons in her kitchen around the baked good, but man oh man, you will not be disappointed. Try, soups, sandwiches, baked goodies and cookies as big as...well they are just damn BIG cookies and luscious. She also bakes brownies, cinnamon rolls, cookies and cupcakes to order, so stop by Rock Island Coffee or the Farmers Market on Saturdays and give her a holler. However don’t take my word that she is the best baker in Bermuda…check out her website http://www.thebarefootbaker.com/
By the way, The Barefoot Baker it’s just a name, she really does wear shoes!
Buy Local, Eat Fresh
The Bermuda Gourmet Goddess
WAIT THERE IS MORE...
Being that I am on my soap box about utilizing local Farmers Markets I decided to feature TOMATOES because my Poppy use to grow the BEST tomatoes, so in his memory I started a tomato garden and WOW – I shocked myself, first I haven’t killed them and second they have taken over my entire garden and I can’t wait to slice into one of those red gems.
I love tomatoes and I hope you do too. Enjoy….
Tomato and Basil “Dip”
6 large tomatoes, seeded and diced
1 Bunch of fresh basil, julienned
1 med red onion diced
4 cloves garlic, minced
1/4 c mozzarella diced
Salt pepper to taste
¼ c EVOO
1 tbsp balsamic vinegar
Mix all ingredients together and let sit for at least 1 hour, this will allow the flavors to develop.
Served with toasted bread points – it’s quick and easy and tasty!
Green Bean and Tomato Salad
2 C of blanched green beans, cut bite size
1 C grape tomato, cut in half
1 lg Shallot Sliced
3 oz goat cheese, crumbled
(I like goat cheese, ok I LOVE goat cheese, so I have a tendency to use way to much!)
1 tsp White wine Vinegar
3 tbsp of good olive oil
1 tbsp of Herbs de Provence
S&P to taste
In a large pot bring water to a boil; add some salt and blanch the green beans in the water for 2 ½ minutes. Remove and shock in an ice bath, after a minute in the ice bath remove and drain on a towel.
Mix together the dried green beans, tomatoes, shallot, cheese vinegar, olive oil herbs and S&P. Mix well and allow to sit for at least an hour.
Gourmet IT UP! Top with toasted almond slivers for an added flavor level and cruch.
I have a friend who does not eat salads, he pretty much will not anything GREEN, however he loves this salad….I think it could be the goat cheese!
Caprese "Salad" Sandwich
1 Whole Grain Baguette, sliced in half
1 Ripe tomato, sliced
1 med Fresh Mozzarella ball, sliced
Fresh basil
Basil Oil
Slice and toast the baguette, drizzle with basil oil, layer the sliced tomatoes, and mozzarella and basil, drizzle some more basil oil…if you like a lot of basil (like me) the go the extra mile and pile it on! Place in a panini press and let “grill” from a minute or two, just enough to where the cheese is just starting to melt…If you do not have a press just grill like a grilled cheese sandwich.
Gourmet IT UP! -
Add some Parma ham!
Monday, May 11, 2009
WILD THINGS - WILD DINNER - GROOVY!
WILD THINGS is my movie of choice this week ... I love the twists and turns in this movie...at the end of the movie I sat there dumbfounded of what just happened...and so will you!
It is an erotic thriller that stars Matt Dillon, Kevin Bacon, Neve Campbell and Denise Richards and Bill Murray.... I am not a Denise Richards fan, but this movie is probably the best movie she did or maybe is was the great cast that was able to carry her through out the movie.
Now the movie takes place in the Florida Everglades so why not feature some Fried Alligator, Citrus Baked Fish and Florida Avocados!…I have cooked Alligator before, but it has been some time, so I borrowed from Cooks.com, as I always say I give credit where credit is due.
Let us start with some tasty Alligator bites, then a nice stuffed whole baked fish served with a tomato and Avocado salad...
Fried Alligator (Cooks.com)
Alligator meat, cut into bite-size piecesPeanut oil or other oil for frying batter
CRUNCH BATTER:
Mix: 1 1/2 tsp. salt, 1/2 tsp. Tabasco & 1/2 c. milk Bread crumbs or corn meal Flour
Dip the meat in batter and fry until brown. Allow 1/3 pound of meat per serving.
Tip: Dip the meat in the milk and then into flour. Dip again into milk and then into bread crumbs or corn meal
For those who are squeamish about Alligator you can substitute with Chicken (alligator tasts like chicken anyway!)
Baked Whole Fish – Florida Citrus Style
1 (6-8 pound) grouper or snapper
1/4 cup extra-virgin olive oil
Bake until the juices run clear and the onions are beginning to crisp and slightly blacken along the edges, about 25-35 minutes. Keep spooning the juice all over to ensure a moist fish.
When done, remove and let it rest for 15 minutes. Remove with 2 spoons or 2 fish spatulas, place carefully on serving platter. To thicken sauce once you have removed fish is add some butter and cornstarch mix heat for about 2 minutes and then spoon sauce over the fish and serve…How impressive at the table would that be…
It is an erotic thriller that stars Matt Dillon, Kevin Bacon, Neve Campbell and Denise Richards and Bill Murray.... I am not a Denise Richards fan, but this movie is probably the best movie she did or maybe is was the great cast that was able to carry her through out the movie.
Two female students—wealthy, popular Kelly Van Ryan (Denise Richards) and goth trailer dweller Suzie Toller (Neve Campbell)—accuse Sam Lombardo (Matt Dillon), a high school guidance counselor, of rape. Before this, Sam gives Kelly a ride home. During the trial, Suzie reveals that Mr. Lombardo did not rape her and that Kelly fabricated the charges because she was in love with him and angry he slept with her mother. The trial humiliates Van Ryan and her entire family, and Lombardo receives a large settlement ($8.5 million), which he uses to retire peacefully. As police sergeant Ray Duquette (Kevin Bacon) becomes suspicious, Suzie becomes increasingly nervous and Sam worries that she will undermine their plan. Kelly and Suzie fight, with Kelly almost drowning Suzie, and then the two have a passionate affair in the pool. Sam and Kelly take her to the seaside, where Sam murders Suzie with a wine bottle.(or does he?) In the investigation into Suzie's disappearance, police find her blood and teeth by the ocean….Oh just rent the movie…I think I will watch it again myself this weekend…it’s one of the few in my movie library.
Now the movie takes place in the Florida Everglades so why not feature some Fried Alligator, Citrus Baked Fish and Florida Avocados!…I have cooked Alligator before, but it has been some time, so I borrowed from Cooks.com, as I always say I give credit where credit is due.
Let us start with some tasty Alligator bites, then a nice stuffed whole baked fish served with a tomato and Avocado salad...
Fried Alligator (Cooks.com)
Alligator meat, cut into bite-size piecesPeanut oil or other oil for frying batter
CRUNCH BATTER:
Mix: 1 1/2 tsp. salt, 1/2 tsp. Tabasco & 1/2 c. milk Bread crumbs or corn meal Flour
Dip the meat in batter and fry until brown. Allow 1/3 pound of meat per serving.
Tip: Dip the meat in the milk and then into flour. Dip again into milk and then into bread crumbs or corn meal
For those who are squeamish about Alligator you can substitute with Chicken (alligator tasts like chicken anyway!)
Baked Whole Fish – Florida Citrus Style
1 (6-8 pound) grouper or snapper
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1 1/2 teaspoon cracked black pepper
2 Fennel Bulbs sliced
1 cup sliced yellow onions
1 Cup dry white wine
2 Oranges, 2 lemons, 1 lime - all sliced
1/4 cup parsley rough chopped
Preheat the oven to 375 degrees.
Place cleaned fish in a baking dish. Drizzle with olive oil, salt and pepper.
In a large bowl, combine the 2 tablespoons of oil with the slices of fennel, onions, citrus, wine and parsley. Stuff mixture in the cavity of the fish and spread the remaining smear all over the top of the fish.
In a large bowl, combine the 2 tablespoons of oil with the slices of fennel, onions, citrus, wine and parsley. Stuff mixture in the cavity of the fish and spread the remaining smear all over the top of the fish.
Bake until the juices run clear and the onions are beginning to crisp and slightly blacken along the edges, about 25-35 minutes. Keep spooning the juice all over to ensure a moist fish.
When done, remove and let it rest for 15 minutes. Remove with 2 spoons or 2 fish spatulas, place carefully on serving platter. To thicken sauce once you have removed fish is add some butter and cornstarch mix heat for about 2 minutes and then spoon sauce over the fish and serve…How impressive at the table would that be…
Tomato and Avocado Salad
1 box cheery tomatoes cut in half
2 med yellow tomatoes cut into quarters
2 Hass Avocados, diced
1 small red onion, diced
1/4 C Extra V Olive Oil
Juice of one lemon
¼ C Fresh shaved parmesan Cheese
S&P to taste
Mix first 7 ingredients together and mix well, taste to see if S&P is needed.
Let sit in fridge for at least 1 hr before serving
Gourmet IT UP! Top with torn fresh basil leaves
1 box cheery tomatoes cut in half
2 med yellow tomatoes cut into quarters
2 Hass Avocados, diced
1 small red onion, diced
1/4 C Extra V Olive Oil
Juice of one lemon
¼ C Fresh shaved parmesan Cheese
S&P to taste
Mix first 7 ingredients together and mix well, taste to see if S&P is needed.
Let sit in fridge for at least 1 hr before serving
Gourmet IT UP! Top with torn fresh basil leaves
Thursday, May 7, 2009
It is that time of year again, "pic-a-nic season!
As we enter longer days, balmy breezes, pink sunsets, let us do so while enjoying a fabulous meal, relaxing either on pink beach, poolside, grassy park area or even on the deck of a boat. If you are near water (like us) you may load the boat up and go for a spin or ‘raft’ up with friends, then break out the food and tasty beverages...or plan a nice romantic picnic for two anywhere your heart desires. Just get out and pic a nic!
As you read on you will find that there are so many ways to have a safe picnic and you are only limited by your imagination, I hope you take advantage of what nature has to offer and have a picnic today...
As I said to friends just the other day...The weather is great, the fish were biting, we had a couple tasty beverages...life is good!
Hosting a picnic is a wonderful way to entertain that offers many advantages to the savvy host or hostess. With a little creative thinking, almost any meal or celebration can be turned into a picnic. After all, what was the first Thanksgiving?
Advantages of turning your party, event or even romantic dinner for two into a picnic?
1. You don't have to kill yourself cleaning the house. And we like that!
2. In addition there will be no "day after" mess after the party. We all know about the day after mess….say it with me….ewwwww
3. Nothing in your house will get will get broken or the carpet won't get stained.
4. The neighbors can't complain if things get too loud...or you could get to know your neighbors….invite them to the picnic!
5. You don't have to kick your die hard party friends out of your house!
6. If your house or apartment is too small to accommodate a large crowd… Pick a park, beach, or other location that's as large as your crowd you want to invite.
7. If your home is less than ideal to entertain, i.e.: you live with your mother, you have roommates, your landlord is a ________, you own 12 yappy dogs, etc.
8. Picnics can save you money! Generally it’s cheaper to have a picnic than eat out in a restaurant, and not to mention the landscape is much nicer, plus people are always asking “what can I bring?” Take then up on their offer...
9. You discover you actually enjoy nature...the fresh air, sound of birds and waves crashing (if you are near the ocean)
PICNIC TIPS
Freeze bottled water and drinks the night before. Packing in your cooler the next day will help with keeping other items cool.
Pack a colorful and comfortable blanket, extra towels can serve as pillows when sunbathing or napping. Ahhh...naps!
To help keep cool on those steamy summer days, set up your picnic in the shade or near a beach where you can cool off.
We all ready know that a basket is the traditional picnic attire, but a cooler packed with ice is safer. If you don’t want your food to drown while the ice melts, place ice cubes in plastic zip lock bags...Also it helps if you keep your cooler in the shade.
Unless you’ll be getting home within an hour, throw your leftovers away. It is always a good idea to bring just enough food for the picnic, you don’t want to waste food!
Remember …
Food that is left sitting at an unsafe temperature usually will go off pretty quick, especially mayo based products.
Some foods that don’t require keeping cool...peanut butter sandwiches, dried fruit, nuts, unpeeled fresh fruit apples, oranges, bananas, jelly sandwiches, unopened cans of food, meat, fish or fruit, some cookies and cakes, crackers
DON’T FORGET THESE…
Blanket / towels
Insect repellent - most forgotten item!
Napkins
Plates
Silverware
Serving utensils
Sunscreen
Plastic cups and wine glasses
Paring knife
Cutting Board
Condiments
Damp wipes or cloths for washing up
Dry change of clothes (you never know)
Garbage bag
Let’s not forget the all essential ...Corkscrew or bottle opener
“Reminds me of my safari in Africa; somebody forgot the corkscrew and for several days we had to live on nothing but food and water.”
W. C. Fields
As you read on you will find that there are so many ways to have a safe picnic and you are only limited by your imagination, I hope you take advantage of what nature has to offer and have a picnic today...
As I said to friends just the other day...The weather is great, the fish were biting, we had a couple tasty beverages...life is good!
Hosting a picnic is a wonderful way to entertain that offers many advantages to the savvy host or hostess. With a little creative thinking, almost any meal or celebration can be turned into a picnic. After all, what was the first Thanksgiving?
Advantages of turning your party, event or even romantic dinner for two into a picnic?
1. You don't have to kill yourself cleaning the house. And we like that!
2. In addition there will be no "day after" mess after the party. We all know about the day after mess….say it with me….ewwwww
3. Nothing in your house will get will get broken or the carpet won't get stained.
4. The neighbors can't complain if things get too loud...or you could get to know your neighbors….invite them to the picnic!
5. You don't have to kick your die hard party friends out of your house!
6. If your house or apartment is too small to accommodate a large crowd… Pick a park, beach, or other location that's as large as your crowd you want to invite.
7. If your home is less than ideal to entertain, i.e.: you live with your mother, you have roommates, your landlord is a ________, you own 12 yappy dogs, etc.
8. Picnics can save you money! Generally it’s cheaper to have a picnic than eat out in a restaurant, and not to mention the landscape is much nicer, plus people are always asking “what can I bring?” Take then up on their offer...
9. You discover you actually enjoy nature...the fresh air, sound of birds and waves crashing (if you are near the ocean)
PICNIC TIPS
Freeze bottled water and drinks the night before. Packing in your cooler the next day will help with keeping other items cool.
Pack a colorful and comfortable blanket, extra towels can serve as pillows when sunbathing or napping. Ahhh...naps!
To help keep cool on those steamy summer days, set up your picnic in the shade or near a beach where you can cool off.
We all ready know that a basket is the traditional picnic attire, but a cooler packed with ice is safer. If you don’t want your food to drown while the ice melts, place ice cubes in plastic zip lock bags...Also it helps if you keep your cooler in the shade.
Unless you’ll be getting home within an hour, throw your leftovers away. It is always a good idea to bring just enough food for the picnic, you don’t want to waste food!
Remember …
Food that is left sitting at an unsafe temperature usually will go off pretty quick, especially mayo based products.
Some foods that don’t require keeping cool...peanut butter sandwiches, dried fruit, nuts, unpeeled fresh fruit apples, oranges, bananas, jelly sandwiches, unopened cans of food, meat, fish or fruit, some cookies and cakes, crackers
DON’T FORGET THESE…
Blanket / towels
Insect repellent - most forgotten item!
Napkins
Plates
Silverware
Serving utensils
Sunscreen
Plastic cups and wine glasses
Paring knife
Cutting Board
Condiments
Damp wipes or cloths for washing up
Dry change of clothes (you never know)
Garbage bag
Let’s not forget the all essential ...Corkscrew or bottle opener
“Reminds me of my safari in Africa; somebody forgot the corkscrew and for several days we had to live on nothing but food and water.”
W. C. Fields
Saturday, May 2, 2009
Dinner and a Movie
It’s Just A “Pleasant” Dinner
My movie pick this week is none other than Pleasantville, a corky film about twins David and Jennifer played by Tobey Maguire and Reese Witherspoon, who could not be more different. Jennifer focuses mainly on her appearance and popularity and David spends much of his spare time on the couch watching reruns of Pleasantville, a black-and-white 1950s sitcom mirroring such "ideal family" shows such as Leave It To Beaver or Father Knows Best .
Breaking the TV remote during an argument, a strange television man shows up. He hands David a special remote with only a few buttons that teleports them into the world of Pleasantville. When they are pulled into the show they are expected to assume the characters of Bud and Mary Sue Parker. They now live in the black and white world that lacks knowledge and craves similarity and conformity. It just gets interesting from there! It has a great supporting cast, William H. Macy, Jeff Daniels, Joan Allen and Jane Kaczmarek to name a few.
So while watching this now classic ( in my books), I decided why not go for an All American Menu; so many ideas some to mind…like meatloaf, fried chicken, potato salad, mac and cheese, green beans, hamburgers, hot dogs, apple pie.
Here are some old time favorites from my childhood, just now with my “goddess” style.
Paper Bag Fried Chicken!
I like dark meat, so when I prepare for my friends and family I only use things or leg quarters, and yes, I leave the skin on!
4 to 6 chicken leg quarters
2 C Buttermilk (or enough to cover the chicken)
Let the chicken soak in the buttermilk overnight or at least 4 to 6 hours
2 C Flour in paper bag, now place the following in the paper bag with the flour
1 tsp cayenne
2 tbsp garlic powder
1 tbsp onion powder
1 tbsp kosher salt
1 tbsp fresh cracked pepper
Remove the chicken from the buttermilk and shake off excess, do not wipe off and place in the paper bag, once all the pieces are in the bag roll the top closed and shake the bag making sure all pieces are covered well.
Remove the chicken and place in heated vegetable oil, (I usually fill a fry pan ½ way up) the oil should be heated to 350-375, some people say 350 and other say 375, so I just try to go somewhere in between. Gently place the place the well coated chicken in fry pan, I only like to do two pieces at a time, too many and it will crowd the pan and cool the oil. Now leave the chicken for 12/15 minutes on one side and then turn for 12/15 minutes ensuring the pieces are completely done – a nice juicy golden brown. To keep warm while completing the other pieces place in warmed oven heated between 170 and 190.
Gourmet IT UP! Drizzle honey over the chicken, I even like drizzling cilantro honey to take the taste beyond…heat 1 cup honey over LOW heat and add ¼ c finely chopped cilantro in the heated honey and allow to steep for 5 minutes and place in bowl, let the flavors develop for at least 1 hour.
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 sauce pan 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 15 minutes, give a nice toss when removing from oven serve.
Gourmet IT UP! When removing from oven top with grated parmesan cheese
I am not a big dessert fan but I do like this…
Baked Apple “Pie”
4 large baking apples
3/4 C brown sugar, firmly packed
½ C quick cooked oatmeal (uncooked)
1 tbsp cinnamon
1 tsp nutmeg
1 tbsp butter (or more !)
Wash and core apples, place in a 2-quart shallow baking dish.
Preheat oven to 350. Combine brown sugar, oatmeal, cinnamon and nutmeg in a small bowl; fill the center of each apple and dot with a bit of the butter. Add just enough water to baking dish to cover the bottom of the dish; bake, uncovered about 30 minutes, or until apples are tender. Baste with juices occasionally. Serve warm with ice cream.
Gourmet IT UP! Top with toasted pecans.
My movie pick this week is none other than Pleasantville, a corky film about twins David and Jennifer played by Tobey Maguire and Reese Witherspoon, who could not be more different. Jennifer focuses mainly on her appearance and popularity and David spends much of his spare time on the couch watching reruns of Pleasantville, a black-and-white 1950s sitcom mirroring such "ideal family" shows such as Leave It To Beaver or Father Knows Best .
Breaking the TV remote during an argument, a strange television man shows up. He hands David a special remote with only a few buttons that teleports them into the world of Pleasantville. When they are pulled into the show they are expected to assume the characters of Bud and Mary Sue Parker. They now live in the black and white world that lacks knowledge and craves similarity and conformity. It just gets interesting from there! It has a great supporting cast, William H. Macy, Jeff Daniels, Joan Allen and Jane Kaczmarek to name a few.
So while watching this now classic ( in my books), I decided why not go for an All American Menu; so many ideas some to mind…like meatloaf, fried chicken, potato salad, mac and cheese, green beans, hamburgers, hot dogs, apple pie.
Here are some old time favorites from my childhood, just now with my “goddess” style.
Paper Bag Fried Chicken!
I like dark meat, so when I prepare for my friends and family I only use things or leg quarters, and yes, I leave the skin on!
4 to 6 chicken leg quarters
2 C Buttermilk (or enough to cover the chicken)
Let the chicken soak in the buttermilk overnight or at least 4 to 6 hours
2 C Flour in paper bag, now place the following in the paper bag with the flour
1 tsp cayenne
2 tbsp garlic powder
1 tbsp onion powder
1 tbsp kosher salt
1 tbsp fresh cracked pepper
Remove the chicken from the buttermilk and shake off excess, do not wipe off and place in the paper bag, once all the pieces are in the bag roll the top closed and shake the bag making sure all pieces are covered well.
Remove the chicken and place in heated vegetable oil, (I usually fill a fry pan ½ way up) the oil should be heated to 350-375, some people say 350 and other say 375, so I just try to go somewhere in between. Gently place the place the well coated chicken in fry pan, I only like to do two pieces at a time, too many and it will crowd the pan and cool the oil. Now leave the chicken for 12/15 minutes on one side and then turn for 12/15 minutes ensuring the pieces are completely done – a nice juicy golden brown. To keep warm while completing the other pieces place in warmed oven heated between 170 and 190.
Gourmet IT UP! Drizzle honey over the chicken, I even like drizzling cilantro honey to take the taste beyond…heat 1 cup honey over LOW heat and add ¼ c finely chopped cilantro in the heated honey and allow to steep for 5 minutes and place in bowl, let the flavors develop for at least 1 hour.
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 sauce pan 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 15 minutes, give a nice toss when removing from oven serve.
Gourmet IT UP! When removing from oven top with grated parmesan cheese
I am not a big dessert fan but I do like this…
Baked Apple “Pie”
4 large baking apples
3/4 C brown sugar, firmly packed
½ C quick cooked oatmeal (uncooked)
1 tbsp cinnamon
1 tsp nutmeg
1 tbsp butter (or more !)
Wash and core apples, place in a 2-quart shallow baking dish.
Preheat oven to 350. Combine brown sugar, oatmeal, cinnamon and nutmeg in a small bowl; fill the center of each apple and dot with a bit of the butter. Add just enough water to baking dish to cover the bottom of the dish; bake, uncovered about 30 minutes, or until apples are tender. Baste with juices occasionally. Serve warm with ice cream.
Gourmet IT UP! Top with toasted pecans.
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