tag:blogger.com,1999:blog-40003826727282275332024-02-20T09:27:14.307-06:00An Empty Nester's Guide To Cooking Like A Diva... Or NotI didn't always love cooking. I grew up with a mother who was raised an army brat, on an army base in Honolulu. She thought SPAM was a delicacy. So, the art of cooking has been a whole new adventure for me. Come join me on this crazy but interesting foray into the Wonderful World of Cooking. I don't always nail my dish, but I promise to never use Spam. Ever.Unknownnoreply@blogger.comBlogger102125tag:blogger.com,1999:blog-4000382672728227533.post-82821185370407664312016-02-02T11:48:00.000-06:002016-04-14T01:03:13.357-05:00Pan Fried Duck Breasts With Orange GlazeEven though we live in a city of over 200,000 people there are very few upper end eateries aside from the various country clubs. Therefore we spend plenty of money on dining when we travel to other places. When at home we seldom eat out because it makes us both angry about paying ridiculously high prices for below standard food and service. Outback is not an upper end steakhouse chain, people!<br />
<br />
Mexican restaurants abound here. There is practically one on every other block, often right next door to one another. However, Mexican food will make you fat if that's all you eat. There. I said it. And it's true. Once a month for us. Maybe.<br />
<br />
We also quit eating fast food due to health concerns but we still have it once or twice a month. We can't always be expected to be good. Right?<br />
<br />
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So, since the kids no longer live at home, we have both learned to cook and we are both pretty adept. We watch food shows, we subscribe to food magazines, and we always have the internet for even more information. We have learned to be a bit daring and often shop for foods when in the Big City, that aren't available to us here. For instance, I drive to San Antonio two to three times per year just to stock up on seafood, with my ice chests in tow. I also include trips to Central Market and Whole Foods seeking other things we don't have access to here.<br />
<br />
Our latest culinary adventure was to make the perfect duck breasts. Items like duck breasts are only stocked sporadically so when we saw them at the store, we jumped at the chance to give them a try. Out here in the wilds of West Texas it cost us a whopping $70.00 for two duck breasts so I was determined to to get them right. And right I did. They were beyond delicious and way more than either of us could eat. Still, they were worth every penny, as well as the effort.<br />
<br />
<u><b>Pan Fried Duck With Orange Glaze:</b></u><br />
<br />
<u><b>Ingredients:</b></u><br />
<br />
2 Boneless Peking or Muscovy Boneless Duck Breasts (I used Peking duck)<br />
Kosher Salt & Freshly Ground Black Pepper<br />
<br />
<u><b>For the Glaze:</b></u><br />
<br />
2 tablespoons of orange liqueur (I used Grand Marnier)<br />
1 cup fresh orange juice<br />
1 tablespoon brown sugar<br />
1/4 teaspoon ground allspice<br />
2 star anise<br />
freshly ground black pepper<br />
1 teaspoon orange zest<br />
2 tablespoons butter<br />
<br />
Directions:<br />
<br />
Using a sharp knife, lightly score the skin side of the duck breast and
season with salt and pepper. Place the duck breast skin side down in a
cold saute pan and place over medium heat. Cook until the duck skin is
crispy, 8-10 minutes. Drain and discard the duck fat that pools on the
bottom of the pan as they cook and the skin renders.<br />
<br />
Flip the duck breasts and cook very briefly (about 30 seconds) on the other side. <br />
Remove from pan and set aside to rest as you prepare the glaze.<br />
<br />
Take the pan that you cooked the duck breast in and pour out the fat,
wipe out any excess salt and discard. Away from the heat, add orange
liqueur to de-glaze then return to heat and add orange juice, spices and
sugar. Reduce for 2-3 minutes until thickened and rich. To the pan
add orange zest and cold butter. Swirl as it melts and serve with
sliced duck breasts.<br />
<br />
I served the duck with a brown & wild rice medley and sugar snap peas, which was the perfect combination. Cheers! (Recipe is from Top Chef University.)<br />
<br />
This recipe is thanks to Top Chef University Online. They offer a great online cooking course but it is lengthy. <br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4000382672728227533.post-87533148670813908062015-10-30T17:50:00.000-05:002016-01-08T21:20:41.690-06:00Salmon Fillets, Brussel Sprouts and Onion Baked In Parchment Bags... Easy Peasy!I went to see some good friends in San Antonio and when I arrived they had THIS scrumptious, easy-peasy dinner ready for me. I had never used parchment bags before but they convinced me I had been missing plenty. The best part about this meal is that you can prepare it ahead of time and stick it the fridge until later, when you're ready to bake. Same day, of course. It's almost as good as having the evening off from cooking.<br />
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<br />
<br />
As I left their home with recipe in hand, I couldn't wait to get home and try my own hand at this quick and easy recipe. My friends even gave me a stack of parchment bags to start me off. On my drive home I realized the possibilities of what I could bake in the bags, was endless.<br />
<br />
So, let's get you started, shall we?<br />
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<br />
<u><b>Salmon Fillets, Brussels Sprouts And Onions:</b></u><br />
<br />
<u><b>Ingredients:</b></u><br />
<br />
Salmon fillets - two<br />
<u><b> </b></u><br />
2 parchment bags<br />
<br />
Brussels Sprouts - use desired amount, halved<br />
<br />
slices of onion - use desired amount<br />
<br />
extra virgin olive oil (or slices of butter)<br />
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<br />
<u><b>Directions:</b></u><br />
<br />
1. For each bag, scatter sliced onions around the bottom of the bag.<br />
<br />
2. Place salmon fillets on top of onions.<br />
<br />
3. Next, scatter the halved sprouts on top of the fillets and throughout the bag.<br />
<br />
4. Drizzle the olive over the top of the pile.<br />
<br />
5. Salt and pepper to taste.<br />
<br />
6. Fold closed the opening as tight as possible. I just use staples. <br />
<br />
7. Bake in preheated 400 degree oven for 20 minutes.<br />
<br />
8. Open bags and transfer to plates. Serve with rice or bread.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4000382672728227533.post-20381889680918325602015-09-13T19:19:00.000-05:002015-09-13T19:23:30.196-05:00Perfect Beef Tenderloin, Every Time...Since the holidays are closer than you think, I thought I'd go ahead and re-post my perfect beef tenderloin recipe.<br />
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<br />
When my mother-in-law was still alive we always went to holidays at
their house and she was a <br />
superb cook. Unfortunately, she never shared
her secrets to roasting the perfect turkey with me, then we lost her to cancer before I was ever able
to get the chance to get them out of her.<br />
<br />
<br />
Since then, we simply decided that we'd have <a href="http://snootyprimadonacooking.blogspot.com/2012/11/dry-brine-roasted-turkey-via-kathy-vegas.html" target="_blank">Kathy Vegas'</a> dry brined turkey at Thanksgiving and we'd have beef tenderloin at Christmas. It works for me. The sides are basically the same, but we turn to the wonderful beef tenderloin for our main course at Christmastime. It's simply Heavenly!<br />
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<br />
<br />
This is my family's favorite thing to eat, ever, and it is the easiest recipe ever. <b><i>We call it the "30-30-30 Method"</i></b>.
<b> </b><br />
<br />
<br />
<b>The beauty of this recipe is that once you learn it, you'll never
forget it. It NEVER fails as long as you stay within the 3 to 5 pound range, on the tenderloin. It basically only works with tenderloins, weighing somewhere between 3 and 5 pounds. Yes, I
know it sounds crazy, but it's true. I dare you to challenge me on this.
Truly.</b><br />
<br />
<br />
<u><b>Ingredients:</b></u><br />
<br />
1 Beef Tenderloin (I call ahead of time and ask them to prep it for me, trimming the excess fat and tendons.)<br />
<br />
1 Bottle of Pickapeppa Sauce (I usually use about 1/3 of the bottle on a good sized tender, spreading it on with a basting brush)<br />
<br />
Garlic Powder<br />
<br />
Black Peppercorns, freshly ground<br />
<br />
1 Sheet of Aluminum Foil<br />
<br />
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<br />
<br />
<u><b>Directions:</b></u><br />
<br />
<br />
1. Preheat oven to 350 degrees. Spread the sauce and spices on the tender.<br />
<br />
2. When it's heated place the tenderloin on the foil into the center of the oven and bake for exactly 30 minutes. DO NOT OPEN DOOR AT ANY TIME.<br />
<br />
3. At the end of 30 minutes of cooking, turn the oven off. DO NOT OPEN OVEN DOOR AT ANY TIME.<br />
<br />
4. Set timer for another 30 minutes. DO NOT OPEN OVEN DOOR AT ANY TIME.<br />
<br />
5. At the end of the second 30 minutes remove the tender from the oven and allow it to coast for an additional 30 minutes at room temperature.<br />
<br />
6. At the end of the third 30 minutes you may slice the tender and serve. You will have a variety of MED RARE to MED.<br />
<br />
Enjoy the compliments!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4000382672728227533.post-9998495781722115352014-06-17T20:24:00.001-05:002015-06-18T12:18:12.566-05:00Veal Parmigiana Atop A Nest Of Pasta With Steamed Artichokes & Curry MayonnaiseThis is one of our favorite meals and we have it at least once a month. Sometimes we have the artichokes cold and sometimes we eat them hot. Whatever floats your boat, people.<br />
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At any rate, here is the recipe:<br />
<br />
<u><b>Veal Parmigiana:</b></u><br />
<br />
<u><b>Ingredients:</b></u> <br />
<br />
Veal Scallopini, pounded to very thin with a meat cleaver<br />
1/2 cup flour<br />
1/4 cup grated parmesan<br />
1 egg, beaten<br />
1-1/2 Tbls. olive oil<br />
1 Tbls. butter<br />
<br />
1 red onion, sliced in fairly small pieces<br />
<br />
1/2 green bell pepper <br />
red wine, to taste<br />
homemade mozzarella, sliced<br />
<br />
<br />
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<br />
<br />
<u><b>Directions:</b></u><br />
<br />
1. Pound veal to very thin but not torn to holes. Set aside.<br />
<br />
2. In one bowl, beat egg and set aside.<br />
<br />
3. In another bowl combine flour, salt & pepper. Set aside.<br />
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<br />
4. Place Parmesan in yet another bowl and set aside. <br />
<br />
5. Arrange bowls accordingly since you will be using the flour first, egg second, and Parmesan third.<br />
<br />
<br />
<br />
6. Once ready to begin, dip each piece of veal first into the flour, then into the egg, and lastly the Parmesan.<br />
<br />
7. Place in medium heated pan coated with a thin layer of olive oil and butter. Pan fry until lightly browned on both sides.<br />
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<br />
8. Remove pieces of cooked veal and place in oven on warm. <br />
<br />
9. Saute sliced onions until just transparent using the leftover oil/butter. Add green bell pepper and saute for a few more minutes.<br />
<br />
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<br />
<br />
10. Add red wine and stir. (I usually use 1/2 cup.) <br />
<br />
11. Scrape aside and add the veal cutlets, scraping it back on top of the veal pieces.<br />
<br />
12. Now add a slice of handmade Mozzarella to each veal piece. Cover with lid and allow to simmer a few more minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVRPZb396vWmUP6Jkxmxf9s24k3_yxoDBenQmPXaRAI3W_FSyK0iqYgcK4rWGasrNBvQ-4WoqU23BLRRQ1POCB17jKC8gzI75hK8l1NylfCJkNa3zy4ACVAG47HqehJSzDQkwy32EV7LKV/s1600/P1220003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVRPZb396vWmUP6Jkxmxf9s24k3_yxoDBenQmPXaRAI3W_FSyK0iqYgcK4rWGasrNBvQ-4WoqU23BLRRQ1POCB17jKC8gzI75hK8l1NylfCJkNa3zy4ACVAG47HqehJSzDQkwy32EV7LKV/s1600/P1220003.JPG" width="320" /></a></div>
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13. Serve atop a bed of thin spaghetti along with steamed artichokes & curried mayonnaise.<br />
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14. ENJOY!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiokbCYcp4mnOg2NPBVVqd2EDIg-C03NqApPTyCatyf22EJtDo-5QBhnQq5TmfcNPN4qwFOir_h_Ie_9G8BrGXS7Nay_UF_yWrz5FQ7ZpnvibpVesBsBSZGR07s96yPUeATmJLY2yb1eIzH/s1600/P1220006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiokbCYcp4mnOg2NPBVVqd2EDIg-C03NqApPTyCatyf22EJtDo-5QBhnQq5TmfcNPN4qwFOir_h_Ie_9G8BrGXS7Nay_UF_yWrz5FQ7ZpnvibpVesBsBSZGR07s96yPUeATmJLY2yb1eIzH/s1600/P1220006.JPG" width="320" /></a></div>
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The trick to making this so delicious is to use fresh Bufala mozzarella, which is as creamy and as tasty as mozzarella gets. <br />
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Using fresh pasta is always best, but I simply used dried spaghetti here. Some days just simply don't allow the time to do homemade, but don't let that stop you from making a tasty, simple meal like this. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4000382672728227533.post-39606256305417422402013-11-12T20:17:00.000-06:002013-11-12T20:17:45.292-06:00Homemade Fresh Vegetable Soup...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglkpBFtPX81eOSG6pgHdJX_DEbDfOekdOB4K8EVloLWUwjOMiAYkSql0AM604pWh58fBrjYBX7hmmhprAqd_9rEhZsfGAO9w9e7sAVTUnVJmVnoVXezFVb1dyvEMwN2EbbNDw3ySs1GjEy/s1600/PB120040.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglkpBFtPX81eOSG6pgHdJX_DEbDfOekdOB4K8EVloLWUwjOMiAYkSql0AM604pWh58fBrjYBX7hmmhprAqd_9rEhZsfGAO9w9e7sAVTUnVJmVnoVXezFVb1dyvEMwN2EbbNDw3ySs1GjEy/s320/PB120040.JPG" width="320" /></a>Today we're experiencing our first real cold snap of the season and hubby requested homemade <br />
veggie soup. It's supposed to be in the upper 20's tonight, so after a trip to the market I got it started. To me, there is nothing better than the smell of a savory homemade soup simmering on the stove all day. This is enough for about 6 to 8 people.<br />
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You can easily add or subtract any veggies you choose as well as the broth amount. It's all up to the person making it, right? Chop size of veggies to your own preference. I like to make them small enough to get a little of everything in a single bite, but that's just me. So, what do you say? Let's get this party started, shall we?<br />
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<u><b>INGREDIENTS:</b></u><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2znlwZtvZ1yk8uq1nxS3_r2AL5GhpNBDgd2mDWDxpykcEs0wXcehRN76aFXNCjJx9pRpQAxJJlrJ6BYG43Zmfvbtu_9H_8jNYV5y6VxM8rGMCErc5Y0GoPgW1RymNdKeO9DNj3LvaqGqd/s1600/PB120027.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2znlwZtvZ1yk8uq1nxS3_r2AL5GhpNBDgd2mDWDxpykcEs0wXcehRN76aFXNCjJx9pRpQAxJJlrJ6BYG43Zmfvbtu_9H_8jNYV5y6VxM8rGMCErc5Y0GoPgW1RymNdKeO9DNj3LvaqGqd/s200/PB120027.JPG" width="200" /></a><br />
2 tablespoons extra virgin olive oil<br />
2 medium size yellow onions, chopped<br />
2 large white potatoes, chopped <br />
3 stalks of celery (use 4 if they're skinny), chopped<br />
4 carrots, peeled and chopped to size preference (use more if baby carrots are used)<br />
4 garlic cloves, minced<br />
1 (4 cup) carton of beef (or chicken) broth, low sodium<br />
1 large can of diced petite tomatoes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcjSf_RWCg2Ga8-s-qZ2r0Q9SnE_ot4vCNGT7AInJOY7TQ3eFy2g_KuF7iiHOnfYCHUYfufOQzVyTo3FS7tXowjUNGQx8625pBAxJcpTwxvRf7UPNTIY2y36DIRlBpYhYjDqqkZA6zxfIu/s1600/PB120028.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcjSf_RWCg2Ga8-s-qZ2r0Q9SnE_ot4vCNGT7AInJOY7TQ3eFy2g_KuF7iiHOnfYCHUYfufOQzVyTo3FS7tXowjUNGQx8625pBAxJcpTwxvRf7UPNTIY2y36DIRlBpYhYjDqqkZA6zxfIu/s200/PB120028.JPG" width="200" /></a></div>
1 12 oz. can of tomato sauce<br />
1 bunch of fresh green beans, chopped to bite size<br />
1 container of fresh mushrooms, chopped<br />
1/2 bunch of parsley, minced<br />
2 bay leaves, whole<br />
salt & pepper, to taste<br />
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<u><b>DIRECTIONS:</b></u> <br />
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1. Coat bottom of stock pot with the olive oil and saute onions and celery for a few minutes over medium heat or until they start to get transparent.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSSoy8kukoFQLX8lsPt-LBb_iJhagThyphenhyphenl-2kikhfvMg4pKCsFE61YQKHqadT4nbKqq0ToG3EYclo4wqUOpvIhz4N0HPwSjozSajCEaL4Ldq8o6lL8eGOv1fw5nUodyF2hD5ioVta3XFul7/s1600/PB120036.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSSoy8kukoFQLX8lsPt-LBb_iJhagThyphenhyphenl-2kikhfvMg4pKCsFE61YQKHqadT4nbKqq0ToG3EYclo4wqUOpvIhz4N0HPwSjozSajCEaL4Ldq8o6lL8eGOv1fw5nUodyF2hD5ioVta3XFul7/s200/PB120036.JPG" width="200" /></a>2. Add minced garlic then stir for a minute. Add the potatoes and carrots, stirring for another couple of minutes.<br />
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3. Next, add the canned tomatoes, tomato sauce, broth and bay leaves. Bring to a boil and simmer for approximately 2 hours. Stir gently occasionally. Season to taste with salt & pepper.<br />
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4. When the soup is nearly finished cooking add the chopped mushrooms, diced green beans, and minced parsley. Simmer for an additional 15 to 20 minutes<br />
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5. Remove bay leaves and serve with piping hot corn bread and butter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn4AGXB8IBfD-LIDoP8Grb8S8ZGoGGQ2AcJYeO4UFzPc0NP4JpzDGt66DMOpkwR1LmN52i3k5nxlbDbyq00DW4Ps3_2mfEBQeWkloKdfYTjdU8SQCpi1MzdWdJnERg-Kv5ZqJhCUiy9quB/s1600/PB120039.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn4AGXB8IBfD-LIDoP8Grb8S8ZGoGGQ2AcJYeO4UFzPc0NP4JpzDGt66DMOpkwR1LmN52i3k5nxlbDbyq00DW4Ps3_2mfEBQeWkloKdfYTjdU8SQCpi1MzdWdJnERg-Kv5ZqJhCUiy9quB/s200/PB120039.JPG" width="200" /></a><br />
6. Enjoy with a nice glass of red or white wine! Personally, I like a good Malbec red wine. I haven't met one I didn't like, yet.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4000382672728227533.post-71116099100651714582013-06-27T17:32:00.000-05:002013-06-27T17:47:55.487-05:00Bruschetta Topped With Creamy Quail Eggs... You Will Love It!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3HDD8qZKhbzTCGUd1C1qk6aJTExrGi4iVOHE02zs05FP3JCxSkfZVCITPdhccsp9ERvGSSIudWodkXZVA6sM56NfO1rki_-8guFc8hgkaiimQkeSJJTKrdcNb5BD07RqFXYJQuVfRNRZW/s1376/P8240022.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3HDD8qZKhbzTCGUd1C1qk6aJTExrGi4iVOHE02zs05FP3JCxSkfZVCITPdhccsp9ERvGSSIudWodkXZVA6sM56NfO1rki_-8guFc8hgkaiimQkeSJJTKrdcNb5BD07RqFXYJQuVfRNRZW/s320/P8240022.JPG" width="320" /></a><span style="font-family: Georgia,"Times New Roman",serif;">We don't have quail eggs available to us where we live in West Texas. We just like to shoot the adult quail and eat them. So when I was in San Antonio the last time visiting friends, I made my favorite trek to <a href="http://www.groomerseafood.com/groomer-recipes.php" target="_blank">Groomer's Seafood</a>. There, I found an abundance of fresh quail eggs. I might have even squealed with delight just a little.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">In the days since I first started going to Groomer's, they weren't quite so sophisticated as they are these days, but they're still fun. And, they have fresh quail eggs that are simply divine. The creaminess of the quail eggs is like nothing else I've ever tasted. I might feel a teensy bit guilty for eating sweet little quail eggs, but maybe not.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI6e42IlyKDz6cgefeWdjFbHfuoHRFq2OgkW0DzWLZ1l6gtGhM3caE0KRWLTQl4vS4e-oaBVKGKrclVsX7TQA0MNZ222nQLMktObAjNxBGuaxhS0wg-a9PuaWyFHmkAp4sJhAnag_igRIE/s1141/PC030003.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI6e42IlyKDz6cgefeWdjFbHfuoHRFq2OgkW0DzWLZ1l6gtGhM3caE0KRWLTQl4vS4e-oaBVKGKrclVsX7TQA0MNZ222nQLMktObAjNxBGuaxhS0wg-a9PuaWyFHmkAp4sJhAnag_igRIE/s200/PC030003.JPG" width="200" /></a><span style="font-family: Georgia,"Times New Roman",serif;">Soooo... In trying to decide how I was going to spotlight these lovely little eggs at home, I decided they would be the perfect accompaniment served over delicious homemade Italian Bruschetta. I don't know where my flashes of brilliance come from, but I allow them as much room as they need. (wink!)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">This was one of my very best. Please enjoy!</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<u><b><span style="font-family: Georgia,"Times New Roman",serif;">Italian Bruschetta Served With Sunny-Side-Up Quail Eggs On Top:</span></b></u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHuJn68Nv2fKoXypxrqn7x-YPlhzsOaN8CoXVoIivfwwUO1CH2DsIBK56QpK6k1kOq3bHH94PyE5WmA3ap9_Q2Gi7hjS9TPxKk0p2QOurez6WbwNb_EYSksoICVU-BpVY9J1nPPXXmMH8M/s1177/P8240015.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHuJn68Nv2fKoXypxrqn7x-YPlhzsOaN8CoXVoIivfwwUO1CH2DsIBK56QpK6k1kOq3bHH94PyE5WmA3ap9_Q2Gi7hjS9TPxKk0p2QOurez6WbwNb_EYSksoICVU-BpVY9J1nPPXXmMH8M/s200/P8240015.JPG" width="200" /></a><span style="font-family: Georgia,"Times New Roman",serif;"><u>INGREDIENTS:</u></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">4 - 1 inch thick pieces of sourdough bread</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 - tablespoon of butter</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 - tablespoon of extra light olive oil</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">1 - small can of sliced black olives</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 - green bell pepper, chopped</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 - yellow bell pepper, chopped</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 - red onion, chopped</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">fresh basil leaves, lightly chopped, to taste</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 - tablespoon Balsamic vinegar</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 - tablespoons of extra light virgin olive oil</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 - fresh, large tomato, chopped</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">fresh mozzarella cheese, chopped in small pieces </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Kosher salt and black pepper, to taste</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaBf5CUzSyRyJS_POGGR_ytmmCem_syffLs64UgDTtybviZZLNngNsqMqKDz8TyvnlyVbFIEMu41QXNGQkjp9C_meYQLnwtDDDkVY5NbHD8ztv_-UYUCj1Wf3UoLu2drib_Xzkp3E61OZc/s1542/P8240018.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaBf5CUzSyRyJS_POGGR_ytmmCem_syffLs64UgDTtybviZZLNngNsqMqKDz8TyvnlyVbFIEMu41QXNGQkjp9C_meYQLnwtDDDkVY5NbHD8ztv_-UYUCj1Wf3UoLu2drib_Xzkp3E61OZc/s200/P8240018.JPG" width="200" /></a><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 - dozen quail eggs (six for each of the two servings)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 - tablespoons of butter</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><u>DIRECTIONS:</u></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">1. Place olive oil & butter in saute pan and brown both sides of bread lightly. Set aside.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">2. Combine next 10 ingredients in a medium to large bowl. Set aside while the flavors have a chance to meld.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">3. Cook quail eggs (6 at a time) in a saute pan coated with butter, as you would sunny-side-up eggs. However, don't cook them too long or you'll miss the delicious, oozing egg.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit9ONXzL8KceeywaUwp8Gf4Dw-aF767AbL7oNLZDGsLLZwTp4iE76E6H2hTOiPphwsXHhoBtG_kM_j12FaGTVZR9rMkPSRZ7aaiE4Kfk4LhWTc5zG5fx-aNNT8b-FHru0-Hc6xe1By9TM9/s1317/P8260002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit9ONXzL8KceeywaUwp8Gf4Dw-aF767AbL7oNLZDGsLLZwTp4iE76E6H2hTOiPphwsXHhoBtG_kM_j12FaGTVZR9rMkPSRZ7aaiE4Kfk4LhWTc5zG5fx-aNNT8b-FHru0-Hc6xe1By9TM9/s200/P8260002.JPG" width="200" /></a><span style="font-family: Georgia,"Times New Roman",serif;">4. Quickly place the cooked eggs atop the beautiful bruschettas that you've already prepared.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">5. Try to not make pleasure noises while gobbling it...</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">6. We like to just have this for dinner but it might work for an appetizer as well. </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4000382672728227533.post-21913359223991012972013-02-03T16:19:00.000-06:002013-02-03T16:19:24.204-06:00Thin & Crispy Pizza w/ Store Bought CrustIn my opinion, pizza can be a very delicious AND healthy meal, when you make your own at home. I never have time to make a crust from scratch, so I'm always on the lookout for a good, quick crust to use. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio0-RmjNlLEXvYcibOdk5U0zJ5oeQ3KzATR46ShNjO_A5bHhNXFE1gzO0zTOXRbxWnpAvEClh2KveYxH_01Wwqv7BuV196P5N7WZcyRPuFJegnZDK4hiYElLs1m6Lkae0HXah1nLCI940w/s1600/P9250010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio0-RmjNlLEXvYcibOdk5U0zJ5oeQ3KzATR46ShNjO_A5bHhNXFE1gzO0zTOXRbxWnpAvEClh2KveYxH_01Wwqv7BuV196P5N7WZcyRPuFJegnZDK4hiYElLs1m6Lkae0HXah1nLCI940w/s1600/P9250010.JPG" width="320" /></a></div>
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The crust is actually made by HEB grocery store and comes in packages of two pizzas. It is so amazing.<br />
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Living in Texas, we have a wonderful chain of grocery stores called HEB (Henry Butts ring a bell?), which offers us many new and lovely things we'd otherwise never see. For that, we thank them profusely.<br />
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For about the last 6 months, they've been carrying this great, easy, ready-made pizza crust that is as thin as it gets. It's really quite good and allows us to make our pizzas to our personal preferences.<br />
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We used to be huge fans of Pizza Hut's thin & crispy, but the last 3 times we've ordered the pizza delivered, it has arrived not fully cooked AND it was stuck on the new parchment paper they are now including in their pizza boxes. We had to scrape the crust off the paper with a metal spatula.<br />
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We also like to use fresh tomatoes and freshly made mozzarella as well as chopped artichoke hearts and sliced black olives.<br />
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For really authentic flavor and even cooking we also like to use a preheated pizza stone, which allows the pizza to cook to perfection inside 15 minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4000382672728227533.post-65349829577241794452012-11-18T21:43:00.000-06:002012-11-20T18:47:52.563-06:00Dry Brine Roasted Turkey... Via Kathy Vegas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVVsJaWrJ0f_OOvjJDtwXcKDX9BybwkLQVNCgfdmfkMa-IPfXbaCw5z3wCYNVb_bnMMmge0dWiw4vg2ed_YZCLJ_V0X8i0inplttkObOJQLybMbC_TiDiWKBo4ZoAgmfM4Mo6VEZ4ivJtI/s1600/PB260003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVVsJaWrJ0f_OOvjJDtwXcKDX9BybwkLQVNCgfdmfkMa-IPfXbaCw5z3wCYNVb_bnMMmge0dWiw4vg2ed_YZCLJ_V0X8i0inplttkObOJQLybMbC_TiDiWKBo4ZoAgmfM4Mo6VEZ4ivJtI/s1600/PB260003.JPG" width="640" /></a><br />
For the last few years all I see are people swooning over the wet-brining of this meat or that, or the fried turkeys, which each sounded like a big pain in the pa-tootie to
me. Then, I met a new blog friend on Foodbuzz who used to be a
professional chef. Not only has she changed the way I cook, but she has
also rocked my world with this Dry Brine recipe for turkey. She goes by <a href="https://lasvegasfoodadventures.wordpress.com/2009/11/21/dry-brined-turkey/">kathyvegas</a> on Foodbuzz and she lives in THE Las Vegas (as opposed to Las Vegas, New Mexico...). Her blog is called <a href="https://lasvegasfoodadventures.wordpress.com/">Las Vegas Food Adventures</a>
and she is an amazing chef who just so happens to give excellent
restaurant reviews as well. She's innovative, daring, imaginative, and
explains her process to the T on each and every recipe. I am so totally
in awe of her expertise and I want to be just like her! (Okay that
sounded just a little stalker-ish. Sorry!)<br />
<br />
<br />
I'll admit I was a bit scared to try something new on a major holiday.
However, she posted a recipe for <a href="https://lasvegasfoodadventures.wordpress.com/2011/11/13/dry-brined-turkey-2/">Dry Brine Roasted Turkey</a>, stating that
she really doesn't even like turkey but she will eat it this way any
time. I just wondered how could I get a better recommendation than that?
I was sold. So I decided to go with it for Thanksgiving 2009. We've tried other ways of cooking our turkey since then, but nothing else even compares. So, we're doing the dry-brine again this year.<br />
<br />
I have to tell you that my dearest hubby was breathing down my neck and
watching everything I was doing like a hawk. That makes me crazy, but
this time I was ready to prove him wrong for once, so I just kept
shooing him out of my way, keeping to my recipe from Kathy.<br />
<br />
He even went so far as to go to the Butterball web site and print out a
chart that showed how long to cook a turkey per pound, which I totally
ignored, as I stuck to Kathy's recipe. I was only a tiny bit worried,
but Kathy had even emailed me with a few extra tips, so I was locked in
on the Dry Brine. <b>The only thing I did different was stuff the cavity
of the bird with chopped fresh garlic, celery and onion, which also
lends a nice flavor to the meat.</b><br />
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<br />
I cannot begin to tell you how easy the recipe is. I've never had it so
easy in my life. And, the biggest surprise of all? Kathy said the
internal temperature deep within the thigh (and not touching the bone)
should be 165 degrees. The Butterball web site said it should be 185
degrees internal meat temperature. <b>That is the 20 degrees that makes the difference between dry white meat and succulent white meat.</b>
Huh? Who knew? I am telling you the absolute truth when I say it was
truly the most succulent turkey I've ever had the pleasure of eating in
my entire life. Best of all? I MADE IT! First time ever that I received
(sincere) compliments on my turkey. I wasn't even sure how to react
because I was in something like a haze of euphoria. It was quite a heady
feeling.<br />
<br />
And, this is the most excellent recipe I will ever give you.<br />
<br />
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<i><u><b>Dry Brine Roasted Turkey By KathyVegas:</b></u></i>
<i><br />
</i><br />
<i>"I’m already on record as a pumpkin pie hater, I might as well
publicly announce I feel the same way about turkey. I understand how
people are inspired by the look of a gargantuan perfectly browned Norman
Rockwell bird as the centerpiece of a holiday meal. I just don’t
understand how so many folks actually like the taste and general lack of
moistness of the darned things. I much prefer roasting a large capon
(always juicy and tender), but cave into peer pressure every couple of
years and give turkey another try.</i>
<i><br />
</i><br />
<i>I’ve had turkey prepared in every way imaginable-injected & deep
fried, smoked, crock-pot cooked, spatchcocked & grilled…and with
every imaginable spice combo on earth. To date, I’ve only found one way
to make a turkey palatable and that would be brining. But not wet
brining in an unwieldy vat of salt water, but </i><i>dry brining.</i>
<i><br />
</i><br />
<i>Brining works this way…soaking in a salt water solution draws the
moisture out of the bird initially but then is reabsorbed into the cells
of the flesh, seasoning and moisturizing during the process. The salt
works to make the turkey retain water as it roasts. The scientific name
for this is diffusion and osmosis. I also feel that dry brining improves
the texture of the meat (unlike wet brining). Dry brining is easier and
far less messy than the current darling of cooking shows, wet brining.
The recipe and dry brining technique are straightforward. This is the
method I use and I highly recommend it (unless you are roasting a nice
plump already juicy capon):</i><br />
<i></i><br />
<i><br />
</i>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2dfw6HHjyx3Uttp3vKXOC_f5TL0T28qkIvWv7Pgw1ezhy8yJkItgz8IMH-jtnTyjXbWAU8_mR8M8CdCqLqDU6vFqbOo6UZ6b5zWbG_jVRz4T47hCYMNLCoJCpVXFzNMRU78hu6WuxY2uw/s1600/PB260001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="409" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2dfw6HHjyx3Uttp3vKXOC_f5TL0T28qkIvWv7Pgw1ezhy8yJkItgz8IMH-jtnTyjXbWAU8_mR8M8CdCqLqDU6vFqbOo6UZ6b5zWbG_jVRz4T47hCYMNLCoJCpVXFzNMRU78hu6WuxY2uw/s1600/PB260001.JPG" width="640" /></a><br />
<i><b><u>Dry Brine Roasted Turkey:</u></b></i>
<i><br />
</i><br />
<i>For a 12 pound “natural” whole thawed turkey (not Kosher which is already salted) you will need</i><br />
<i>½ cup kosher or sea salt</i>
<i><br />
</i><br />
<i>2 tablespoon granulated white sugar (optional but definitely not
needed-seasonings such as garlic, herbs, spices, citrus peel, wine,
etc.)</i><i><br />
</i><br />
<i>Thaw, wash and dry the turkey with paper towels well. Combine the
salt and sugar and gently work about a teaspoon under the skin of each
breast and thigh as far as possible without tearing the skin. I
carefully use the blunt end of a wooden spoon handle to gently separate
the skin from the meat to reach way under the skin. Rub another teaspoon
all over the outside of the bird and evenly sprinkle the remainder in
the cavity.</i><br />
<br />
<br />
<i>Place on a rack, loosely covered with plastic wrap in a large pan
(the pan you will be roasting the bird in will do) for 12-24 hours.</i>
<i><br />
</i><br />
<i>To roast, rinse the bird well inside and out under cool water to
remove the excess salt and dry the skin and cavity very well with paper
towels. The dryer the skin, the crisper the skin will become. Tie the
legs together with kitchen twine and tuck the tips of the wings under
the bird. Rub the bird all over with softened butter. Place the
bird in a 425 degree oven on a rack and roast for 30 minutes.</i><br />
<br />
<i><i>After the first 30 minutes, lower the heat to 350 degrees and baste
every 30 minutes with additional butter or pan drippings for
approximately 2-3 hours or until the internal temperature taken in the
thickest part of the thigh registers 165 degrees on a meat thermometer;
juices from inside the cavity will have no trace of pink. Don’t rely on
that pop-up thermometer that comes with your turkey.</i></i><br />
<br />
<i><i><i>Remove the turkey from the oven, place on a large platter, uncovered,
to rest while you make gravy with the pan drippings. Resting allows the
meat juices to redistribute and makes carving easier."</i></i></i><br />
<br />
<b>I sincerely hope that if you try this method, it fulfills all your dreams of the perfect Thanksgiving turkey. Have a wonderful Thanksgiving! </b> <br />
<i><br />
</i>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4000382672728227533.post-29847595973274417732012-08-25T00:16:00.001-05:002012-11-18T20:42:43.767-06:00Austin Dining Review.... "The Mighty Cone" Food Truck<div class="separator" style="clear: both; text-align: center;">
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Mr. Snooty and I just returned from visiting our offspring in Austin and it was quite the culinary trip indeed. So, first of all, I must tell you about our experience with the first food truck we've ever actually been to.<br />
<br />
<br />
<a href="http://www.mightycone.com/">The Mighty Cone.</a> Owned and operated by Hudson's On The Bend. I'm now a total fan and will make a special trip to Austin just to sample, once again, their goodies.<br />
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Located on South Congress (the totally trendy foodie area), <a href="http://www.mightycone.com/photos.html">The Mighty Cone</a> delivers the most healthy fast food I've ever had the opportunity to devour. Can I just say YUM? I admit that I was making noises like, "Mmmmm", "Ohhhh", "Ahhhhhh", among other sounds of foodie bliss. We sampled their panko fried chicken, panko fried avocado, with an exquisite cole slaw wedged in between, as well as a drizzle of the most dazzling sauce ever. They also make their own (spicy) ketchup, which they serve with their Skinny Fries.<br />
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The whole experience was just a delicious adventure that I won't soon forget.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4000382672728227533.post-3031080212085682952012-07-26T06:20:00.009-05:002012-07-26T22:16:38.420-05:00Uchiko In Austin Is To Swoon For.... A ReviewWe recently went to Austin to visit our daughter while she was in Austin doing a coveted law school internship. Since we always try to make plans for only upper end dining when out of town, she suggested that we make *rezzies* (her word) at the spin-off of <a href="http://www.uchiaustin.com/uchi">Uchi</a>, the smoking hot place to be, <a href="http://www.uchiaustin.com/uchiko">Uchiko</a>. We jumped at the chance and dined there on Saturday night. What a magical night it was!<br />
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After visiting our daughter several times during her California Experience, we totally fell for the eateries with *open kitchens*. So, I was thrilled to see that Uchiko had an *open kitchen* concept. That's right. We don't get out much. I should also admit right here that I'm not a huge sushi fan unless I'm at <a href="http://www.sbe.com/katsuya/hollywood">Katsuya</a> in West Hollywood in LaLa Land or now, Austin's Uchiko. Frankly, just the thought of eating excellent sushi in West Texas (The Permian Basin) just makes me howl with laughter or seriously want to hurl.<br />
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<br />
Although we had perused the menu on line before our dinner, we had a server who was so knowledgeable and well-spoken, that we followed her advice without question. Admittedly, our daughter has a friend (one of my faves - who also has a degree in English from NYU... I'm sure he's also writing the Great American Novel in his spare time) who is *in training* for wait service at this point, at Uchiko. Therefore, he wasn't able to be our server that night. Bummer. Luckily, he steered us to the right server and everything just unfolded from there.<br />
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I'm pretty sure I'd have to have my master's degree in something just to tell you what we ate. Yes, it was that indescribable. Speaking Japanese would help just in case you happen to have that in your resume. Naturally, I embarrassed the whole family by taking pictures of each and every dish (I think.). There were so many coming to us in succession that it was mind boggling. However, we never once felt as if we were being rushed. They never interrupted us or hovered too much, which are pet peeves of mine. The service, the food, the saki. It was all an experience rather than just being a meal. Something worth lingering over.<br />
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I truly give Uchiko my highest recommendation for any restaurant ever, but it does come at a price. I could have gotten a new Louis Vuitton bag instead, but I definitely preferred the enchanting dining experience with my family. The freshness of the food as well as the presentation were dazzling. Seriously.<br />
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Since this relatively new Austin restaurant is currently so hot, you must book rezzies way ahead of time. I can assure you that every single server can determine what would be best for those dining at your table after asking a few pertinent questions. It's why they hire only the best, top rated staff in Austin which is what makes it so unique.<br />
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All of the best restaurants in Austin hire nothing but the brightest but Uchiko has the cream of the crop. Do not pass up the opportunity to dine there, if given the chance. You can thank me later. Expect to pay at least $500.00 for a party of 3. It's worth every penny....Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4000382672728227533.post-58917619273844707602012-05-01T19:54:00.000-05:002012-05-01T19:55:14.202-05:00How To Tell If Your Oven Is Working Improperly...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1q1u2f7EDdv96qxBQ2BK5sDFvfd4vWLuVXYd2KmVWz_1vSH7ztw23FMq9grG8UPPcMpLI04Z-QAg46gKfcDOA8QNOOawdYZRQ99H3ZfgNIp2JGVOXMwt9gLaDJGnxu8Du2lXN5BMnBe3H/s1600/P5100091.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1q1u2f7EDdv96qxBQ2BK5sDFvfd4vWLuVXYd2KmVWz_1vSH7ztw23FMq9grG8UPPcMpLI04Z-QAg46gKfcDOA8QNOOawdYZRQ99H3ZfgNIp2JGVOXMwt9gLaDJGnxu8Du2lXN5BMnBe3H/s200/P5100091.JPG" width="158" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;">Some of us often have to be slapped upside the head before we see what is before our eyes. For the longest time I thought I was cooking everything at the wrong temperature because things kept burning on top. I mean, really. How stupid is that? Don't answer. I realize now how naive it was. I must have made at least 20 meals like this before I finally realized my wonderful, vintage Thermidor double ovens had finally bitten the dust. It was a death I mourned almost as if it had been a relative, as we'd had them for 23 years. I knew when I had to bid them adieu that I wouldn't be getting new Thermidor ovens. Too expensive these days and we have too many repairs and updates going on at the moment as it is. Besides, Mr. Snoots can't do anything to help with a renovation of any kind. Frankly, he's not ALLOWED to attempt to do anything with power tools or remodeling, for his own safety as well as the safety of our home.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Dzt49g22Iji9CF8oNgTsYNxCDuDZJzywZnpdpGodNQKPjT6TyYS0_7LpfpTNwk3P8DX5m2KEwLH2C4F3esEJ1zKjqg6IGq7N4j0bBcL9N59AmlZGIFHVPlhI017fMDo31YFQav0B7jYk/s1600/084691098676lg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Dzt49g22Iji9CF8oNgTsYNxCDuDZJzywZnpdpGodNQKPjT6TyYS0_7LpfpTNwk3P8DX5m2KEwLH2C4F3esEJ1zKjqg6IGq7N4j0bBcL9N59AmlZGIFHVPlhI017fMDo31YFQav0B7jYk/s200/084691098676lg.jpg" width="200" /></a><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Our next annoyance was finding a double oven that would be the right size to fit in the former space, which so didn't happen. Times have changed and so have appliances. Ovens have gotten smaller and washers/dryers have gotten bigger. God forbid that we might have to remodel something around here. We were able to locate a double oven that fit the width dimensions, but not the length dimensions, which means we still have an entire shelf under the oven that has no cabinet cover. It actually looks ridiculous at this point.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">However, I've strayed far from the point of this post, so I'll get back to it now.When I kept burning everything I made on the top side, I finally realized that I needed new ovens. Apparently, I'd been cooking with improperly working ovens, I'd forgotten how to cook like a normal person. The only working coils were the ones on the top, thus the reason everything was getting so dark on top.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPBC8QerQeLf2cq4aeTZKIe17JtmwfgA__FoojgVf4Q9n-exCSE7gui37m77L9Sj-URA2XXtehvu6dMzMfcMmL4-_6PRsxzJNlwkmqupjTrTtH43cqetx6zQUpDQ0vuMMps8fJ8HfyxgHy/s1600/corn7.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="137" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPBC8QerQeLf2cq4aeTZKIe17JtmwfgA__FoojgVf4Q9n-exCSE7gui37m77L9Sj-URA2XXtehvu6dMzMfcMmL4-_6PRsxzJNlwkmqupjTrTtH43cqetx6zQUpDQ0vuMMps8fJ8HfyxgHy/s200/corn7.jpg" width="200" /></a><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I was used to things turning out like this:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI0sTPGHfu9sBhPQbF2lv5r326IYbBG9GzbxUhXm4MLaUhXF2brbGWWDSDe5J8U2SfTWW3PcgrK0NT4Rz2B7KJjK0vXxP5MXn8HMFQ4FShixxtswY8IUE9j54xDOXLNK3yEwH3J2RYUwQ0/s1600/P2200007.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI0sTPGHfu9sBhPQbF2lv5r326IYbBG9GzbxUhXm4MLaUhXF2brbGWWDSDe5J8U2SfTWW3PcgrK0NT4Rz2B7KJjK0vXxP5MXn8HMFQ4FShixxtswY8IUE9j54xDOXLNK3yEwH3J2RYUwQ0/s200/P2200007.JPG" width="191" /></a><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">And this:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinc3fBFz9e6ictvleigXPZ95QgtcinlyIiOpU3IQeESNlcz4vlFdwByA6nQU9wgMZf6r0gab5wk1hcoC0F8BJ5BdQSes9bde-aI8QcOD3OwzyNVORaQhyphenhyphenLsKFSjEiVWwGwzo6DQt0H5PfL/s1600/lasagna8.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinc3fBFz9e6ictvleigXPZ95QgtcinlyIiOpU3IQeESNlcz4vlFdwByA6nQU9wgMZf6r0gab5wk1hcoC0F8BJ5BdQSes9bde-aI8QcOD3OwzyNVORaQhyphenhyphenLsKFSjEiVWwGwzo6DQt0H5PfL/s200/lasagna8.JPG" width="150" /></a><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">And this:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrBvuaCEn_w6KLIu863-jr2rhdEffjfmWsag7ynBJMKmoUoxoVosJ6rQdPThQvhxYj1fYk8jaiPbQAGJNiQAUXoEnvrSA40ICOiFuU1zzmcFNIseI0Ijelucb4Dqu_65KUorsVcokDy0hM/s1600/P5020072.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrBvuaCEn_w6KLIu863-jr2rhdEffjfmWsag7ynBJMKmoUoxoVosJ6rQdPThQvhxYj1fYk8jaiPbQAGJNiQAUXoEnvrSA40ICOiFuU1zzmcFNIseI0Ijelucb4Dqu_65KUorsVcokDy0hM/s200/P5020072.JPG" width="200" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;">So, when you start burning everything in your ovens, you might want to have a pro check it out instead of second guessing your own cooking expertise. It might not be you. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">We ended up purchasing the GE double ovens because they were the only ones that we wouldn't have to totally rebuild the cabinets around them, not because they were the best. I would certainly have preferred stainless steel to go with our other appliances. I like these but the bottom oven is not self-cleaning, which I consider to be a pain in the neck, even though we try to be careful about what we cook in the bottom oven. But hey, I'm not burning everything anymore, so I guess I shouldn't care.....</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4000382672728227533.post-62523200510915470052011-11-21T12:08:00.000-06:002011-11-21T12:08:30.066-06:00FIVE SIXTY By Wolfgang Puck, Atop Dallas' Reunion Tower..... A Review<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia,"Times New Roman",serif;">Wow! That's the only way to begin describing Wolfgang's Dallas, Texas venture, FIVE SIXTY. Forget the fact that you receive a 360 degree view of the Dallas Metroplex within an hour of dining. That's just a perk. The real star is the the food and then, the service.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Of course, one must prepare to call two months ahead of time to secure a reservation at a decent hour. What can I say? The place is sizzling hot at the moment and has been for the last year or so.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Sadly, we only called a month ahead of time and could only get a reservation for 6:30 PM. At that time, I'm still normally doing the day's *unwind* and not yet ready to dine. But, dine we did, and it actually turned out to be the perfect time. We were afforded a spectacular view as well as the sunset, then the city at night. It turned out to be a total event and we loved it.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">We live in West Texas so we mostly have chain restaurants, with a few select eateries (locally owned), in which to find superb dining. In other words, it's slim pickings in these parts. So, when we travel to visit our daughter (who is in law school @ SMU), or to any large city, we focus our trips around our daughter and/or divine cuisine. We've had our share of hits-and-misses as well as some delightful surprises. FIVE SIXTY was one of those special surprises.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">We began our meal with little miso cones filled with tuna tartare, which was incredibly good. Next, the kitchen sent out a plate of fried green beans (for free), which were to die for. For our third appetizer we had little pork belly filled dumplings that we had to fight over. They were that good.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLVhVetJFXLGVxgicNnsieoUsw4qCnMB8SOdZzlwQ6LMEnhAKrfvNmicy3DrDV5ITdjI77GYP8e-rsxRwWRVf0mlNkopVkOVSTmrOGDhGn4RagnhD8GYMtYcpSw-ln8boC7pg35SCLGIXo/s1600/P9220033.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLVhVetJFXLGVxgicNnsieoUsw4qCnMB8SOdZzlwQ6LMEnhAKrfvNmicy3DrDV5ITdjI77GYP8e-rsxRwWRVf0mlNkopVkOVSTmrOGDhGn4RagnhD8GYMtYcpSw-ln8boC7pg35SCLGIXo/s200/P9220033.JPG" width="200" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Mr. Snooty ordered the lobster special (which looked divine), our daughter had the wok fried whole sea bass, and I had the beef filet mignon "au poivre". Let me just say that there were no leftovers after this dinner. We were so satisfied that we didn't even order dessert.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMAT_0H7MK1HSRzVYPERPGv8LXrOhKmynxhArnmlZ29gSwCGhPw5GBSgrpxFK1R85Sqssv4yZHS_T1a1l_b714Y8ByrVQATPh_eHOGHu8kz-5eqMYVPasnfF_k701J5y05v_h3l9Tj77-/s1600/P9220030.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMAT_0H7MK1HSRzVYPERPGv8LXrOhKmynxhArnmlZ29gSwCGhPw5GBSgrpxFK1R85Sqssv4yZHS_T1a1l_b714Y8ByrVQATPh_eHOGHu8kz-5eqMYVPasnfF_k701J5y05v_h3l9Tj77-/s200/P9220030.JPG" width="200" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;">Five Sixty is a restaurant you go to for a *dining experience*, which is far more than just eating a meal. The wait staff were wonderful and all were very well trained. The views were magnificent and we can't wait to back the next time we trek up to Dallas to see our daughter.......</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4000382672728227533.post-20132797501949784792011-09-20T18:00:00.000-05:002011-09-20T18:00:50.950-05:00Deliciously Messy Shredded Barbecued Pork Sliders With Trimmings....<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVSXy_Y68T2UxtoVKSW8X_x3mtwBOoTJyUie8jRK837yyk9ubQKBQTiS65gyEslJ5-VfpLtT3GssbCXfp-GGtz1-H_mB5OHe4yYBIyb0cGMzIWbsbuQiLl3lWyZuoqr-4PlLoRvmIrpJKj/s1600/P9180002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVSXy_Y68T2UxtoVKSW8X_x3mtwBOoTJyUie8jRK837yyk9ubQKBQTiS65gyEslJ5-VfpLtT3GssbCXfp-GGtz1-H_mB5OHe4yYBIyb0cGMzIWbsbuQiLl3lWyZuoqr-4PlLoRvmIrpJKj/s320/P9180002.JPG" width="320" /></a><span style="font-family: Georgia,"Times New Roman",serif;">I was totally buzzed by this idea while we were dining at a downtown Dallas dining establishment whose name I can't remember. Luckily, it's not exactly a patented or novel idea and I'm pretty sure I didn't just give birth to this recipe, as it's been made and re-made over decades of time. Research it if you don't believe me. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Now, most people are accustomed to having PULLED PORK sandwiches, but we find the pork to be overcooked to the point that it's already got one foot in the grave. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">We like to use leftover pork tenderloin instead, since it's cooked to our liking. So, whenever I make a tenderloin for the two of us, we use the leftover pork for these lovely little sliders, and usually get a day or two of lunch sliders as well.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcC-jKPl8NzxYGPwO_ALXqyOAVNQDgxTAt00IWCbBosF1bLx2RfYH2XyyQhsVQ3a87PIavXq-_Bdl9zvt4w3El8povxXWy5Gt9w4d4oytum-sTP1XgO_yhXvxi3BZ6iNFNlgPooE-EtLTq/s1600/P9190015.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcC-jKPl8NzxYGPwO_ALXqyOAVNQDgxTAt00IWCbBosF1bLx2RfYH2XyyQhsVQ3a87PIavXq-_Bdl9zvt4w3El8povxXWy5Gt9w4d4oytum-sTP1XgO_yhXvxi3BZ6iNFNlgPooE-EtLTq/s320/P9190015.JPG" width="320" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">You can serve these messy food orgasms with any assortment of breads, pita pockets, tortillas, or <span id="goog_251141387"></span><span id="goog_251141388"></span>whatever floats your boat. Yes, they are that incredible. We prefer the wheat slider buns, coleslaw, mustard, red onions, and pickles. Perhaps you'll find another way you like them best. But, that's what these are all about. You can do whatever you want and so can everyone else. So, let's get to it, shall we?</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><u><b>Shredded Barbecue Pork Sliders With All The Trimmings:</b></u></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><u><b>Ingredients:</b></u></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">1 pork tenderloin, cooked to taste and shredded with a fork</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP0pRRxHpEwG0vNTAZu56UPr5jqA_kZoD7CW7MoDGHDyxjzuNkYuUhdeWsr36elmTs1cPE3lO7CDY1RsZHvotSjGInTmUvK94Eua_0_nZDB6WN0HlUwxHRYIThyphenhyphenZJH1F4-KLDiEq9f_r7g/s1600/P7310002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP0pRRxHpEwG0vNTAZu56UPr5jqA_kZoD7CW7MoDGHDyxjzuNkYuUhdeWsr36elmTs1cPE3lO7CDY1RsZHvotSjGInTmUvK94Eua_0_nZDB6WN0HlUwxHRYIThyphenhyphenZJH1F4-KLDiEq9f_r7g/s200/P7310002.JPG" width="195" /></a><span style="font-family: Georgia,"Times New Roman",serif;">1 cup (approximately) of your favorite Barbecue Sauce </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">1 package of wheat slider buns</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">1 package of coleslaw (without the dressing), or just chop your own cabbage</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">1 cup pickle slices, chopped</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">1 cup red onion, chopped</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">mustard, whatever type you prefer</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFd7-LtnYkJm1_3pJ2DrwmbwJUHnL3xOPsweIlppSAINbTZTUEbo-FGOtcWrpvNb0VK3o-Dhs2t5xqpajPEfLRR1oUHH4SiJ0QK2UQ62Oyl31uPbPIcNK4oI50DMbrD7QAicGi5fT1HKHw/s1600/P7310003.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFd7-LtnYkJm1_3pJ2DrwmbwJUHnL3xOPsweIlppSAINbTZTUEbo-FGOtcWrpvNb0VK3o-Dhs2t5xqpajPEfLRR1oUHH4SiJ0QK2UQ62Oyl31uPbPIcNK4oI50DMbrD7QAicGi5fT1HKHw/s200/P7310003.JPG" width="200" /></a><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><u><b>Directions:</b></u></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">1. Heat the sauce over a medium flame, adding the pork several minutes before serving. This will give the pork ample time to warm up and yet, won't overcook it. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">2. I usually just put each ingredient in its own bowl with a serving utensil and let everyone build their own.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">3. You can even change up the ingredients with whatever you like. Be creative and enjoy!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">4. I will usually serve these with either the healthy chips (that you see pictured), oven sweet potato fries, oven fries, black-eyed peas, or <a href="http://snootyprimadonacooking.blogspot.com/2009/12/pan-fried-pork-tenderloin-with.html">Cowpoke Pinto Beans</a>.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4000382672728227533.post-29586378047108048872011-07-30T01:31:00.001-05:002011-08-01T15:14:59.449-05:00Thinly Sliced Beef Tenderloin Atop A Bed Of Pasta Primavera.... Perfect Simplicity<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsXe6issq1K9UEOYG5G_RJ3Y0Y0Te1e8qUEqkd1RNHhqEwyQg4XJD_dz2vC6SHrEZCqT3My6gcaMy4bcNy8JmgmMGp2UGtZHZOMuIBqIGUB6eNEbPUyT2byYlOyennuAcK59l8-1PtuG_2/s1600/P7190021.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsXe6issq1K9UEOYG5G_RJ3Y0Y0Te1e8qUEqkd1RNHhqEwyQg4XJD_dz2vC6SHrEZCqT3My6gcaMy4bcNy8JmgmMGp2UGtZHZOMuIBqIGUB6eNEbPUyT2byYlOyennuAcK59l8-1PtuG_2/s200/P7190021.JPG" width="200" /></a></div>
Last week I realized that I hadn't made Pasta Primavera in quite some time, so I got with it. If you're trying to get in the recommended 5-7 servings of fruits and/or veggies, this is your vehicle to success. Make enough and you have at least one more night's dinner and several lunches as well. It's a total *win win* deal.</div>
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I had leftover beef tenderloin as well as leftover buffalo steaks, so I simply used them instead of having to cook fresh steaks. I also wanted them cold and sliced as thinly as possible. Hello.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZtQtOY7-2yBQYy4iAwg1oe-lw9yMHwkfZd_onlP4UjtjoQkzzQrXGOBiOTfoIDdbeILglg_P_MT6DhGIYEOrs0qvfvADTl5gEdFuW15uKeDTCQOnywpicOpL2NjJ8PsFYtmvT0glDYRJ/s1600/P7190008.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZtQtOY7-2yBQYy4iAwg1oe-lw9yMHwkfZd_onlP4UjtjoQkzzQrXGOBiOTfoIDdbeILglg_P_MT6DhGIYEOrs0qvfvADTl5gEdFuW15uKeDTCQOnywpicOpL2NjJ8PsFYtmvT0glDYRJ/s200/P7190008.JPG" width="200" /></a></div>
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Normally, I would make dressing from scratch but we've been having pipes replaced in the midst of our current kitchen plumbing problems. Oy me! So, I simply used a store-bought Balsamic Vinaigrette, which substituted quite well under the circumstances. Here's how I worked it:</div>
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<u><b>Thinly Sliced Beef Tenderloin Atop A Bed Of Pasta Primavera:</b></u></div>
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<u><b>Ingredients:</b></u></div>
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2 cups Rotini pasta, plain & cooked al dente</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY_bXE2W26VYG5yfzigSqfnlSnJ0PiCIzanmrS0auoOFp3bEHgllLLLbZGvvtF5XOZn0DJ10f5SUzurYDop6mwk9Bjm2wg4H_QRHAMGQjH_Hv6d3dgtJhgRqRdvXIgxVkEGsAP1e6uh_H6/s1600/P7190011.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY_bXE2W26VYG5yfzigSqfnlSnJ0PiCIzanmrS0auoOFp3bEHgllLLLbZGvvtF5XOZn0DJ10f5SUzurYDop6mwk9Bjm2wg4H_QRHAMGQjH_Hv6d3dgtJhgRqRdvXIgxVkEGsAP1e6uh_H6/s200/P7190011.JPG" width="200" /></a></div>
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2 cups Rotini pasta, mixed & cooked al dente</div>
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fresh broccoli, steamed to personal preference</div>
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fresh asparagus, steamed to personal preference (however I used leftover sauteed asparagus), chopped</div>
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1/2 fresh green bell pepper, chopped</div>
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1/2 red bell pepper, chopped</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8XuNK-NEbNsZnJrQhfsf4AxKiuKsbQaF0wqbcscU8y6RnCgjZlOXvSMfW8-2bq5SsZlMQU3X-IuAjHbriw3dYVg8vB7pHEgsGqDmgMwaGGKVQxrUHr2D4L9Yuz3JASFrGd7DPiYSgQtxg/s1600/P7190012.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8XuNK-NEbNsZnJrQhfsf4AxKiuKsbQaF0wqbcscU8y6RnCgjZlOXvSMfW8-2bq5SsZlMQU3X-IuAjHbriw3dYVg8vB7pHEgsGqDmgMwaGGKVQxrUHr2D4L9Yuz3JASFrGd7DPiYSgQtxg/s200/P7190012.JPG" width="200" /></a></div>
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1/2 yellow bell pepper, chopped</div>
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1-1/2 cups of cherry tomatoes, chopped (or the equivalent with medium tomatoes)</div>
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1 bunch of green onions, thinly sliced</div>
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1/2 medium red onion, sliced and chopped</div>
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2 stalks of celery, chopped </div>
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1 handful fresh parsley, finely chopped</div>
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1 - 4 ounce container of Gorgonzola or Blue Cheese, crumbled</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIQjJ4_q3nhqWa2coeTMfkGQIurMpfKQOuEOlTzde1EDxzjJKCtc-FSj2n3y-25P9Iuhx6EQsbLkhFSaX-yx2f0xpreRVeC0hdidA1_VEyFZZAKKTBVA3MUtnbaNfxKBc2LQTnE2S3DWru/s1600/P7190015.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIQjJ4_q3nhqWa2coeTMfkGQIurMpfKQOuEOlTzde1EDxzjJKCtc-FSj2n3y-25P9Iuhx6EQsbLkhFSaX-yx2f0xpreRVeC0hdidA1_VEyFZZAKKTBVA3MUtnbaNfxKBc2LQTnE2S3DWru/s200/P7190015.JPG" width="197" /></a></div>
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<u><b>Directions:</b></u></div>
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1. Cook pasta according to directions, al dente. Set aside to cool.</div>
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2. Chop all veggies or use a food processor to hurry it along. Add to cooled pasta</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiR_gBGwmA4rEoyEv8f-LpQi_TlwuLYdJVslXdpvpEyioM-BwKmaqOveBozGn2ZoFgsM7Hu5uj-rS9agNCbhvGoVYbJFGayUeAJSAE8Ph9W5m2l4OszQPQMyp4G-qcJ0jW_Xjng-l7ghNQ/s1600/P7190018.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="163" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiR_gBGwmA4rEoyEv8f-LpQi_TlwuLYdJVslXdpvpEyioM-BwKmaqOveBozGn2ZoFgsM7Hu5uj-rS9agNCbhvGoVYbJFGayUeAJSAE8Ph9W5m2l4OszQPQMyp4G-qcJ0jW_Xjng-l7ghNQ/s200/P7190018.JPG" width="200" /></a>3. Mix or toss well.</div>
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4. Add Blue Cheese. Toss again.</div>
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5. Add dressing, toss again, and cover with plastic wrap. Place in fridge for at least 2 hours.</div>
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6. Slice beef tenderloin as thinly as possible.</div>
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7. Place pasta pleasingly on the plate then add the sliced beef as much like an accordion as possible.</div>
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8. Add additional dressing to the top of the beef.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv14Dvxc5C4DgS9x2E_59XcIs6-J_gonr8DLRUmNjUrv_O1FB4-nIfxboyQZswTCFiBY1FBk_mEw1vObmjSFs7bUgpoK689GpHMUVVsyl4jFduIxmyQyXT0u5ocjG5pIb3twANs4sKpRyL/s1600/P7190022.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv14Dvxc5C4DgS9x2E_59XcIs6-J_gonr8DLRUmNjUrv_O1FB4-nIfxboyQZswTCFiBY1FBk_mEw1vObmjSFs7bUgpoK689GpHMUVVsyl4jFduIxmyQyXT0u5ocjG5pIb3twANs4sKpRyL/s200/P7190022.JPG" width="200" /></a><br />
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9. ENJOY!</div>
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4000382672728227533.post-82777003553069259102011-07-18T18:13:00.001-05:002011-07-26T13:06:35.780-05:00Perry's Steakhouse & Grille, Dallas, Texas.... A Review<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNklH6LdB_jrLT2d9Muqebooa2CC8zC8SN5eV3xoe4Bwb3PJS2oJOgDiFEVlQKMaybFmHb8Ubn5e9gQ9Xddae0fTTXBuffJLaYUUW1prwPvEfAy3-tUZtP5Gn9uOx4sAu-0-kpJHXLfEbw/s1600/P2250020.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNklH6LdB_jrLT2d9Muqebooa2CC8zC8SN5eV3xoe4Bwb3PJS2oJOgDiFEVlQKMaybFmHb8Ubn5e9gQ9Xddae0fTTXBuffJLaYUUW1prwPvEfAy3-tUZtP5Gn9uOx4sAu-0-kpJHXLfEbw/s200/P2250020.JPG" width="200" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;">During the last trip we took to Dallas to visit our daughter in law school at SMU, we made reservations one night at <a href="http://www.perryssteakhouse.com/locations-menus/dallas/lunch-menu">Perry's</a> and we were so glad we did! Located in the Deep Ellum area of Dallas, Perry's was just a short drive from our hotel, so we were pleased we didn't have to drive a whole lot in Dallas traffic, which makes me crazy anyway.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Upon arrival at Perry's we were greeted and promptly seated at our table, which was located just below the mezzanine where a smooth jazz band played throughout the evening. I. Was. Happy.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">We ordered drinks ( I loved my martini) and appetizers, starting out with Escargot in garlic butter and Tuna Tartare. Both dishes were so excellent that I forgot to take a picture!</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivRSq-4WezJ8WyovFDe6oSdfwql-nmrWjFHLhqaVc8mF8TGIZxXVYDCsCsk_55zSpE46NRnJEcAzarzPTt7tlFcDhBx8kHfdUvIhVCfFNHuE5eOdT1km2DW8fC9dky1WRGenWUjT6kedcO/s1600/P2250017.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivRSq-4WezJ8WyovFDe6oSdfwql-nmrWjFHLhqaVc8mF8TGIZxXVYDCsCsk_55zSpE46NRnJEcAzarzPTt7tlFcDhBx8kHfdUvIhVCfFNHuE5eOdT1km2DW8fC9dky1WRGenWUjT6kedcO/s200/P2250017.JPG" width="200" /></a><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">We decided to skip salads and went on to order our entrees and wine. They have an extensive wine list that is sure to please even the most discerning vintner.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">My hubby had the Sea Bass, which he really liked, although he wasn't too crazy about the sticky rice served with it.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I ordered the Grilled Salmon with capers and served with spinach. It was perfection.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6bJRjzMNvm8w1hu1591kDg_YrdGgXSIqsWrivsBUhs5lusNucagssa6ycJ_n4NcK6u16DU6V3a6cEvtUy2yRn3Qk9VtWvinjBSn9vMeOZt3XOntYYFM4AQLEX6Tc6fb2LjgfEt-Ipdq9n/s1600/P2250018.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6bJRjzMNvm8w1hu1591kDg_YrdGgXSIqsWrivsBUhs5lusNucagssa6ycJ_n4NcK6u16DU6V3a6cEvtUy2yRn3Qk9VtWvinjBSn9vMeOZt3XOntYYFM4AQLEX6Tc6fb2LjgfEt-Ipdq9n/s200/P2250018.JPG" width="200" /></a><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Our daughter ordered the Filet Perry and it must have been good because she didn't offer to share even a bite.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Our daughter's roommate ordered their fried shrimp and loved it.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">We also ordered two family size sides of Au Gratin Potatoes and Broccolini. There was nothing left of either side.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqMy6zDp0cMDULJx5mSGyb5W6oajcCSZbA8kOLivQDn-KEApiymjZAurvswD0G45a2HjqjkY7JXI6m9h5or880n657Z89flzMM3S6zY53XMVL0MMwIigoyLTmlGHFX45kvUKjy2wsnHJNS/s1600/P2250016.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqMy6zDp0cMDULJx5mSGyb5W6oajcCSZbA8kOLivQDn-KEApiymjZAurvswD0G45a2HjqjkY7JXI6m9h5or880n657Z89flzMM3S6zY53XMVL0MMwIigoyLTmlGHFX45kvUKjy2wsnHJNS/s200/P2250016.JPG" width="200" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;">The food was all cooked to perfection and the wait staff was very attentive, even though they were at times, too attentive.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">All in all, it's a fantastic Dallas dining experience that I highly recommend, especially if you like good jazz and tasty cuisine.......</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4000382672728227533.post-11231852398080507622011-06-29T20:42:00.000-05:002011-06-29T20:42:13.792-05:00Char Grilled Buffalo Cheeseburgers With Oven Sweet Potato Fries<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6OhiCmFX06tHDr4WKiOCZ-9LArqxDr4qBviIoD6I9zjYDStRYZMDLaB0HgKuV6Hga2OiSpUNBMd8j_e3maWrc9c7Gf9gREEsPwV0nqeNF63NY4xStuTeyHYOLpiA7kaSCxVAXWug_w30s/s1600/P8290001_01.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6OhiCmFX06tHDr4WKiOCZ-9LArqxDr4qBviIoD6I9zjYDStRYZMDLaB0HgKuV6Hga2OiSpUNBMd8j_e3maWrc9c7Gf9gREEsPwV0nqeNF63NY4xStuTeyHYOLpiA7kaSCxVAXWug_w30s/s320/P8290001_01.jpg" width="320" /></a><span style="font-family: Georgia,"Times New Roman",serif;">Hold onto your breeches because this perfect pairing is very healthy and doesn't taste like it! Admittedly, you could make the burger even healthier by using veggie burgers but those would not go over well with Mr. Snoots, so this is about as healthy as it gets for us.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I remember eating buffalo meat as a child and hating it because it was like eating an old shoe. Those days are long gone and today's buffalo is excellent in flavor and variety of cuts. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Now, the sweet potato fries can be tricky and will probably take several *tries* before you get them like you want them, adjusting size, thickness, oven temperature, and time, to suit your needs. On the other hand, the burgers are pretty much a no-brainer, even for the most inexperienced home cooks.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><u><b>Char Grilled Buffalo Burgers With Cheese:</b></u></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><u><b>Ingredients:</b></u></span><br />
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<b><span style="font-family: Georgia,"Times New Roman",serif;">Serves 2</span></b><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">1 lb. ground buffalo meat</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">2 sesame seed buns</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">mayonnaise & mustard</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">sliced tomatoes, pickles, and onions</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">slices of American cheese</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><u><b>Directions:</b></u></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZyiYfw2he6O_axOjhBnviiZ9g8pF8wg6ApqVJSLmL86vk8R0B1u-4seYgh4nqW_Iln2GQI3PKYgOoWifiRuEAhKN09-xQAxL_sLlTqJ7IR4Ta4YwybPGOPBDcM2q7RVzuagnvflZebiov/s1600/P8290002_01.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZyiYfw2he6O_axOjhBnviiZ9g8pF8wg6ApqVJSLmL86vk8R0B1u-4seYgh4nqW_Iln2GQI3PKYgOoWifiRuEAhKN09-xQAxL_sLlTqJ7IR4Ta4YwybPGOPBDcM2q7RVzuagnvflZebiov/s320/P8290002_01.JPG" width="320" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;">1. Divide the ground buffalo into 2 servings and proceed to shape them into patties, being sure to really pack them (so as to avoid the meat being uneven around the edges or eventually falling apart).</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">2. When coals are ready on the grill, cook the burger patties to desired doneness.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">3. If the buns are fresh, I just enclose them in foil and toss on the fire with the burgers. If not that fresh, I lightly butter both sides of each bun and lightly toast them under the oven broiler.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">4. Assemble, add sweet potato fries, and serve.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><u><b>Oven Sweet Potato Fries:</b></u></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"> <u><b>Ingredients:</b></u></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"> 1 medium - large sweet potato</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">olive oil (I use garlic infused extra-light olive oil</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Lawry's Lite Seasoned Salt (or sea salt), to taste</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><u><b>Directions:</b></u></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">1. Peel sweet potatoes and cut into whatever size you desire. I usually cut them about 1/4' thick and 4-5" in length.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">2. Place them in an accommodating dish and pour about 2 tablespoons of the olive oil over them and toss until entirely coated. They can stand until ready to bake.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">3. Preheat oven to anywhere between 375 degrees F and 425 degrees F. The bigger the cuts, the higher the temperature.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrjDMcToWP93BA-X6ykMNgESoZMscv9s5sH_uH5yNLOaxHd0l6UlLH7t5fc5Q-Pf6UO89udp5xnvs9LVBUpyjBx3oPIQKMxCBG47w9WlACfEvRbdAeeuz7IhIYgm7FBK1XA48mrK1FJVLW/s1600/P8290004_01.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrjDMcToWP93BA-X6ykMNgESoZMscv9s5sH_uH5yNLOaxHd0l6UlLH7t5fc5Q-Pf6UO89udp5xnvs9LVBUpyjBx3oPIQKMxCBG47w9WlACfEvRbdAeeuz7IhIYgm7FBK1XA48mrK1FJVLW/s320/P8290004_01.jpg" width="320" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;">4. Allow the oiled fries to drain in a colander for a few minutes. Add to cookie sheet (covered in aluminum foil or parchment paper that has been sprayed with a vegetable spray.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">5. Lightly sprinkle seasoned salt (or sea salt) evenly over the cut fries.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">6. Place in preheated oven for 15 to 20 minutes. Remove the tray, turn the fries, and return to oven for an additional 15 to 20 minutes. The first few times you try them, you'll learn to adjust to what you need.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">7. Remove from oven, allowing to cool for a minute before serving. If you'd like to serve with a more festive presentation, line short glasses with napkins or paper towels, with the back points sticking up and the front point folded down.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Enjoy!</span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4000382672728227533.post-71466394625035151542011-04-23T15:25:00.000-05:002011-04-23T15:25:31.985-05:00Dining In Dallas... Eddie V's Prime Seafood<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8TLoU9-v-eejaCV3YbcWyxn_eqQjs2coswldWBiaZ3zGsFocMjlataIzLCqxvXojMF-_H-gyT3-f_yviDpB-DRD3SnqUkvf7eK8P-0dD5B7gCoNs-ANpjStia5NPH6AVH1fu3CUy627ws/s1600/P2240007.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8TLoU9-v-eejaCV3YbcWyxn_eqQjs2coswldWBiaZ3zGsFocMjlataIzLCqxvXojMF-_H-gyT3-f_yviDpB-DRD3SnqUkvf7eK8P-0dD5B7gCoNs-ANpjStia5NPH6AVH1fu3CUy627ws/s200/P2240007.jpg" width="200" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;">While recently visiting our daughter in Dallas (where she's in law school), I had the daunting task of finding places for us to have dinner. The reason I mention that it was daunting is because there are so many amazingly good restaurants in Dallas, to choose from.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqSi3vMlIdGxauq9T0ifoFeiiMl-xt0FoPmRNSyW82mkXZc_mxpmBGK6JBmJIThaMNnhOoJbVBVjjniIwkyhsVxVxAIOMpdMGgioy64bwhdrxb-wZA3PFARAsxScCrK6aAXnoMQtu8_rnO/s1600/P2240006.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="157" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqSi3vMlIdGxauq9T0ifoFeiiMl-xt0FoPmRNSyW82mkXZc_mxpmBGK6JBmJIThaMNnhOoJbVBVjjniIwkyhsVxVxAIOMpdMGgioy64bwhdrxb-wZA3PFARAsxScCrK6aAXnoMQtu8_rnO/s200/P2240006.jpg" width="200" /></a><span style="font-family: Georgia,"Times New Roman",serif;">Having been to other locations of Eddie V's, we were fairly certain the Oak Lawn location in Dallas would be equally as good. Frankly, it was even better. The bar scene is extremely fun and vibrant so we decided to have our cocktails and appetizers in the bar. It's a great place for people watching. So, we started out with martinis and market oyster on the half shell served on ice with lemon and mignonette sauce. Perfection in every way.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8Pynhg21yobNaAn54przlyp3cG-bnhaLmZRpABwj-UgUGgQlbNrHkLUjjIqPM3qC5BaiubW0XN65GX_GKd35AVVYGrZEVlwZkr26nrALJnjWuji2f0_ZCJjrH_McqgdrLhIiwiPdhpEc/s1600/P2240009.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8Pynhg21yobNaAn54przlyp3cG-bnhaLmZRpABwj-UgUGgQlbNrHkLUjjIqPM3qC5BaiubW0XN65GX_GKd35AVVYGrZEVlwZkr26nrALJnjWuji2f0_ZCJjrH_McqgdrLhIiwiPdhpEc/s200/P2240009.jpg" width="200" /></a><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Next, we were seated at our table and sipped cocktails as we decided what each of us would order. First, we shared an Heirloom Tomato Salad which was much like a Caprese Salad, with Bufala Mozzarella, basil, EV olive oil, and balsamic vinegar. I could not have made it better myself. Unfortunately, I didn't get a picture of it because we'd eaten it all before I could remember.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-pJdvH4gzvs2-1pfY5cPU42iLyS435k71JAGGCnH1FLmmmhcd85SQ_aN1FvtUQISsuxJhbblPnnBOJNMByRhrAlgZvFyvDr17R_Nh0QSzECrbQ8Lm_TmqR0KvHa_l_bEQeuM4FCunxvEs/s1600/P2240008.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-pJdvH4gzvs2-1pfY5cPU42iLyS435k71JAGGCnH1FLmmmhcd85SQ_aN1FvtUQISsuxJhbblPnnBOJNMByRhrAlgZvFyvDr17R_Nh0QSzECrbQ8Lm_TmqR0KvHa_l_bEQeuM4FCunxvEs/s200/P2240008.jpg" width="200" /></a><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">For an entree my hubby ordered the Carpet Bag Filet Mignon which is stuffed with fresh batterfried oysters and Bernaise sauce. He loved it and made it soon disappear. Our daughter ordered the Parmesan Crusted North Altlantic Lemon Sole served with tomato and herbs, served with garlic butter, which said was divine. I ordered the Filet Mignon stuffed with fried oysters and no sauce and it was to swoon for, trust me. We also ordered side dishes of grilled asparagus and twice stuffed potatoes, which are large enough to share with four people. All were perfect.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3JnAgZ2yRSIz7xp8TfWbA6DN3D-2nlhXPTsD-fHKc3XWcx8_f3r5uE7JpTEBvbUwyuW3fvfsi-iGhEUcY518LDnBSO_7W8NzGdwRq5W1Lsan6RhNcfIq1-5kXtQwVWBNv59bEhPrJy-YC/s1600/P2240010.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3JnAgZ2yRSIz7xp8TfWbA6DN3D-2nlhXPTsD-fHKc3XWcx8_f3r5uE7JpTEBvbUwyuW3fvfsi-iGhEUcY518LDnBSO_7W8NzGdwRq5W1Lsan6RhNcfIq1-5kXtQwVWBNv59bEhPrJy-YC/s200/P2240010.jpg" width="200" /></a><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">I'd also like to add that the service was impeccable from the greeters to the busboys. Our waiter didn't hover too much but was always there when we needed him. Nothing to complain about here except that we were all too full for dessert......</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4000382672728227533.post-87462601219991153302011-04-05T00:20:00.000-05:002011-04-05T00:20:26.101-05:00Lazy Lobster Rolls With Lightly Salted Baked Sweet Potato Chips<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihf-S2abK0YmILwjhqJViRmEvnRYqFVoZBJGkHVzScpkMJPYdegjejpH0LqpNTO5W-ApSgKZrNtpTGP1BjTK06h7AJGVbzCZ722QX82ivTS8aNr7AwiV8zx6-VLlMz23_O8nP2FOZeL5sq/s1600/lobroll2.jpg" imageanchor="1" linkindex="700" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihf-S2abK0YmILwjhqJViRmEvnRYqFVoZBJGkHVzScpkMJPYdegjejpH0LqpNTO5W-ApSgKZrNtpTGP1BjTK06h7AJGVbzCZ722QX82ivTS8aNr7AwiV8zx6-VLlMz23_O8nP2FOZeL5sq/s320/lobroll2.jpg" width="320" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;">Every time we have lobster tails we seem to have a lot left, so I'm always looking for recipes. The new Bon Appetit has a wonderful recipe for Lobster Rolls, although I followed a slightly less complicated recipe path since I didn't want to go to the store. In lieu of that, we both agreed that no matter what, it's definitely our new favorite for *Sandwich Night*. So, here is my slightly lazy version of Lobster Rolls served with lightly salted baked Sweet Potato Chips:</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><u><b>LOBSTER ROLLS:</b></u></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"> <u><b>Ingredients:</b></u></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">2 split Kaiser rolls (hot dog buns can be used by slicing a thin piece off the outside of each bun)</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">1 tablespoon butter, softened</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">2 large lettuce leaves (to fit)</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">1-1/2 cups of leftover (or freshly cooked) lobster meat, chopped</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">4-5 heaping tablespoons of mayonnaise</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon fresh squeezed lime juice</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">2-3 dashes of Tabasco sauce (or to taste)</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">2 green onions chopped (I used yellow onions I had on hand)</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">1-2 stalks of celery, chopped</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">salt and pepper, to taste</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">1 pinch of dried basil, parsley, or tarragon (I prefer tarragon)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9sMyWhPyA8aEP7R-Sh_PbVzpaIqL25qycsb9LQUrlBa2DR9UW3QkC5MRWk4lG9Mq0hGpwPZr9xl0lGRHnLzKOwyWYhlxy4SZB3D7z7OZST0YI5vXiCxzt-nMsNl4VPvsYcfvuN2Ualm3j/s1600/lobroll.jpg" imageanchor="1" linkindex="701" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9sMyWhPyA8aEP7R-Sh_PbVzpaIqL25qycsb9LQUrlBa2DR9UW3QkC5MRWk4lG9Mq0hGpwPZr9xl0lGRHnLzKOwyWYhlxy4SZB3D7z7OZST0YI5vXiCxzt-nMsNl4VPvsYcfvuN2Ualm3j/s320/lobroll.jpg" width="320" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><u><b>Direction:</b></u></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">1. Lightly butter the buns and saute in a pan, turning when browned to liking. Remove from pan to plates.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">2. Line one side of sandwich with lettuce.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">3. Mix all other ingredients together in a bowl.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">4. Pile onto each sandwich, add baked sweet potato chips and ENJOY!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Approximately 650 calories for the entire meal.....</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4000382672728227533.post-69293710933106852152011-02-21T18:16:00.001-06:002011-08-22T20:19:17.533-05:00What I Learned In Italy About Food...<div style="font-family: Georgia,"Times New Roman",serif;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIdaG1vZuLqI_wTABYQqRAPFmwEmiwpbLuI7YXM86F_ueLgqCbZgslvrN0eKgkNKZlNcLEa2zzr5TaDTJ8q13GJwktA62YwJSs-oTf_OqBwVTBTNoml7Pr0e_0-Bp4nT54RxxpqSvvJIvT/s1600/Italy-42.jpg" imageanchor="1" linkindex="698" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIdaG1vZuLqI_wTABYQqRAPFmwEmiwpbLuI7YXM86F_ueLgqCbZgslvrN0eKgkNKZlNcLEa2zzr5TaDTJ8q13GJwktA62YwJSs-oTf_OqBwVTBTNoml7Pr0e_0-Bp4nT54RxxpqSvvJIvT/s200/Italy-42.jpg" width="200" /></a></div>
Honestly, every region of Italy has its own style of cooking, but I'll stick with what I experienced. Rome (Roma). Florence (Firenze). Two cities where you can get some of the best cuisine in the world, often for a song and dance. However, that wasn't the case with us. We spent our Euros with fervor and I'd do it all again with no regrets.</div>
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The main thing I learned was to eat, drink, and do plenty of walking. It's the main reason Italian women look so fabulous. They eat normally (in other words, they eat anything they like) and walk everywhere, thus the reason there are no obese people (aside from tourists) in Italy. It's a concept that Americans might want to try, considering our fat statistics. All women in Rome eat Gelato and remain slender because they walk. And let me just say that I was in better shape than I've ever been on this trip. Sadly, I lost 3 additional pounds in Italy but I've gained 5 pounds since I returned. Uh-Huh. Now, what was I saying? Oh yes. Walk a lot. Eat a lot. Play a lot. Life as a thin person is really just that easy.</div>
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Anyhoo, we rented a flat in Rome, which meant we did a lot of walking, then taxi rides when our feet were too swollen to move any further. Still, the food was just one of many of the highlights of the trip. Unfortunately, I was often too consumed with said food or wine to take pictures, much less remember the names of the places. Luckily, our downstairs neighbor Gino invited us to dinner at his flat 3 times and took us out sightseeing one night. </div>
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It was a magical trip, really. Gino (who is somewhere between 75 and 80 years old and Sicilian) is a marvelous chef and made us some of the best meals we had in Rome. He also made his own Limoncello, which I couldn't seem to get enough of. Gino was once a very famous journalist working out of Rome, but limits himself to family and politics now. We did not even attempt to discuss politics. I don't even like discussing politics with people I know, much less with someone I have a language barrier with. Instead, we spoke about our children and our spouses, as we struggled to communicate with our broken versions of one another's languages.</div>
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Oddly enough, one our best meals was at the Villa Borghese, where they have a lovely little bistro. Unfortunately, we weren't allowed to take cameras in, so I can't show what we had, but it was the most delightful thin pizza ever. Thankfully, we were able to take pictures of the Villa Borghese Gallery grounds. There were herbs and fruits growing everywhere. I mean, check out the size of those limettas (limes).<br />
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Another very memorable meal was in Florence at a bistro called Acqua Al 2 (Due). Florence actually has some of the finest beef in the world and we had *life changing steaks* that night that were served with a balsamic reduction sauce that was truly to live for.<br />
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From our rooftop terrace, we could see all of South Rome and we had fresh herbs for cooking, which was such a treat! We had an adorable little kitchen and were only 2 blocks from the Supermercato, where they had everything we could ever possibly need. Also, I hit the corner cafe every morning for my much needed espresso. It was really interesting staying away from the tourist traps. We were able to much better experience the real life Romans live.<br />
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After some minor adjustments to our surroundings, my friend and I began to settle in within a couple of days. We found that our terrace was the most delightful place of all to be, listening to the radio as they cranked out the tunes each night. After long days of sightseeing, we were most content to retire to our little rooftop veranda. Then, we'd retire to the 2 sofas with our feet above our heads. Yes, the stumps were truly that swollen. Neither of us ever slept in the bedroom because we needed elevation. Go. Figure.</div>
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We both fell in love with the Bufala (Water Buffalo) Mozzarella, with its rich, creamy texture and mild flavor. It made for dynamite Bruschetta. I fell totally head-over-heels for the Gelato. Ice cream always just kills my teeth, but not Gelato. I could eat gallons of it and it's around every corner everywhere in Italy! Then, there's my whole obsession with homemade Limoncello. If I drank it all the time I'd weigh at 250 pounds and/or my teeth would all fall out. Never in my life have I eaten so much or so well. So, basically, you could say I learned that good food cannot and should not be rushed. La dolce vita! I can hardly wait to return....</div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4000382672728227533.post-9700499171073704662011-02-11T19:09:00.004-06:002011-02-21T19:50:39.038-06:00My Best Decadent Dessert... Chocolate Truffle Tarts With Raspberry Sauce And Fresh Berries<div style="font-family: Georgia,"Times New Roman",serif;">
Since I've always been on a diet as far back as I can remember, I've
never been a big fan of making or eating desserts. I'm sure my children
would tell you the only desserts we ever had here were fruit or Flan.
Sometimes Jell-O or the occasional batch of chocolate chip cookies.
Those days are history. Now that I'm 57 I've decided that I'm going to
enjoy everything I possibly can, including desserts. I'm just going to
have to go without other things sometimes and exercise more. Maybe. Or not.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYCy3nbxy_oGEXJG8EiO2JQ1g3xukApfr1tTpiKyYX27idKwoORTA4Y1Ao6Dcbio62cWu5AmTLlrHaFKPuEKtcNuyWw5JMzGGGeWxGoS950Zo7a0ck8qi2ir7aVsNATkjp2_-BkRkFA-ek/s1600/crtart1.jpg" imageanchor="1" linkindex="687" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYCy3nbxy_oGEXJG8EiO2JQ1g3xukApfr1tTpiKyYX27idKwoORTA4Y1Ao6Dcbio62cWu5AmTLlrHaFKPuEKtcNuyWw5JMzGGGeWxGoS950Zo7a0ck8qi2ir7aVsNATkjp2_-BkRkFA-ek/s320/crtart1.jpg" width="309" /></a>So, as Valentine's Day draws near I
look at dessert recipes for weeks before finally deciding what to
make for Mr. Snooty on Valentine's Day. This year was my turn to do
dinner and I really wanted to make him drool this year. Mission
accomplished. Let me just say that I hit the proverbial jackpot with
this recipe. Every bite was like a <strike>sexual</strike> personal orgasm. Neither of us could do more than make Mmmmm sounds the entire time we were finishing our dessert.<br />
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This
was originally a Tyler Florence recipe only he didn't serve it with
fresh whipped cream and/or a raspberry sauce. However, dues must be
paid for this fabulous dessert. Otherwise, I'd never have come up with
all this on my own. Tyler Florence totally rocked my world with this
delicacy! </div>
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Luckily, the recipe makes enough for 6, so
we were able to do it all over again last night and tonight. Sometimes
I truly amaze myself. I couldn't wait to share this with you, so I'm
posting it on my cooking blog as well as here on my regular blog. If I
can make this masterpiece, then anyone can, trust me. I changed the
recipe up a little and the result was sheer perfection. This is
seriously the best dessert I've ever made.<br />
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<u><b>Chocolate Raspberry Truffle Tarts Adapted From Tyler Florence:</b> </u><br />
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<u><b>Ingredients For Shells:</b></u><br />
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1 -1/2 cups of finely crushed chocolate wafer crumbs (just use Oreos without the center if you can't find wafers)</div>
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6 tablespoons of butter, melted<br />
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<u><b>Ingredients For Chocolate Truffle Mix:</b></u> <br />
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3/4 cup heavy cream
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8 ounces of good-quality (70%) semi-sweet chocolate, finely chopped</div>
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1 teaspoon of pure vanilla extract (I used rum extract and it was even better than vanilla)<br />
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1/4 cup cocoa powder, for dusting<br />
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<u><b>Ingredients For Topping:</b></u>
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1 cup whipping cream<br />
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2 -3 teaspoons granulated sugar<br />
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1 teaspoon pure vanilla
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1 small container of fresh raspberries, rinsed and dried<br />
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<u><b>Directions:</b></u><br />
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1. Use fork to combine melted butter and crushed chocolate wafers.<br />
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2. Spray the inside of six (6) cups of a muffin pan with vegetable cooking spray</div>
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3. Line each of the six cups with a large square of either
parchment paper or wax paper. (I tried both and they both worked
perfectly. Press the liners with a small (like a juice) glass to press
them into place. Make sure there is enough overhang on each one to lift
out when they are ready.<br />
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4. Fill each of the 6 muffin cups with the crushed wafer and
butter mixture and use small juice glass to press into shape. The
mixture should go up the sides about 1-1/2", but not all of mine did
and they were just fine.<br />
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5. Place muffin tin in refrigerator until the chocolate truffle recipe is prepared.<br />
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6. Heat cream over medium low heat until it comes to a simmer.
Place finely chopped chocolate in a small bowl and pour heated cream
over chocolate. Allow to stand for 10 minutes.<br />
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7. When time is up, whip the cream and chocolate with a whisk
until blended. Let stand at room temperature for one hour. When hour is
up beat the mixture as fast as you can or use medium setting on a hand
mixer until mixture thickens and lightens in color. I suggest a hand mixer.<br />
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8. Remove muffin tin from refrigerator. Place one raspberry in the bottom center of each cup.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQwjHabmyh5CqoGrQEezMUNetudGuG6SIeLqWCjtk3qjrIjhFTjckPjH1p62WXeqRwVG72O-smDs8C57fXkPAnBTEYuLWufKsAku3tMuj1h7M02xNGuaxwDAFdwBWdIyC7dUkpDRDxCmZW/s1600/crtart7.jpg" imageanchor="1" linkindex="690" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQwjHabmyh5CqoGrQEezMUNetudGuG6SIeLqWCjtk3qjrIjhFTjckPjH1p62WXeqRwVG72O-smDs8C57fXkPAnBTEYuLWufKsAku3tMuj1h7M02xNGuaxwDAFdwBWdIyC7dUkpDRDxCmZW/s320/crtart7.jpg" width="320" /></a>9. Fill a pastry bag with chocolate truffle mixture (or
you can use a plastic baggie with the corner snipped off) and fill each
of the 6 cups with the mixture. Be sure to lick or suck out the rest of
the mixture. You won't want to waste it, trust me.<br />
<br />
<br />
10. Place muffin tin back into fridge for at least one hour.<br />
<br />
<br />
11. Meanwhile, you can make the raspberry sauce (recipe follows) and then the whipped cream.<br />
<br />
<br />
<br />
<u><b>Raspberry Sauce:</b></u>
<br />
<br />
<br />
<u><b>Ingredients:</b></u><br />
<br />
<br />
1 - 12 ounce package of frozen raspberries, thawed
<br />
<br />
1/4 cup sugar
<br />
<br />
3/4 teaspoon cornstarch</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2 tablespoons water</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3G-i3FAlTgAnVra3P59-1Fe7LuuuK5eydg5Smw1M5ZeJCsUp4DdaxNIS6xufa1uBJ90G-cWqY2kM3JdyOB0tG53FbzWwAbieYci-dy-yjIo7hVoa7qJrJ8hKRUhF1XumpP4CG4lc9Dqdo/s1600/crtart9.jpg" imageanchor="1" linkindex="691" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3G-i3FAlTgAnVra3P59-1Fe7LuuuK5eydg5Smw1M5ZeJCsUp4DdaxNIS6xufa1uBJ90G-cWqY2kM3JdyOB0tG53FbzWwAbieYci-dy-yjIo7hVoa7qJrJ8hKRUhF1XumpP4CG4lc9Dqdo/s320/crtart9.jpg" width="320" /></a><br />
<br />
<br />
<br />
<div style="font-family: Georgia,"Times New Roman",serif;">
<u><b>Directions:</b></u><br />
<br />
<br />
1. Place thawed raspberries in a strainer (or sieve) over bowl
and press lightly to extract juice. (If you press too hard the seeds
will come through and you'll have to strain it again with cheesecloth
in a strainer).<br />
<br />
<br />
2. Transfer juice to a small saucepan; add sugar and cook over medium high heat until hot, about 3 minutes.<br />
<br />
<br />
3. Meanwhile, mix water and cornstarch until combined.<br />
<br />
<br />
4. When raspberry mixture is hot, slowly whisk in cornstarch.
Bring to a boil and cook 2 minutes or until thickened. Allow to stand
at room temperature until ready to use.
<br />
<br />
<br />
<u><b>Final Assembly:</b></u></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfWpu4JhB4iEAujk2yfdsXkYXQqvjf4029-4WKEZNbu5oKbzTBQjMhavVvD3yFApuVdmWwXImIhACrQoZbSmb7PeTUxxKlRvUqf0sQeDkhRkUsZrF0VqlGcT3JVR8d3oo6SmgFBY-O4A6X/s1600/crtart.jpg" imageanchor="1" linkindex="692" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfWpu4JhB4iEAujk2yfdsXkYXQqvjf4029-4WKEZNbu5oKbzTBQjMhavVvD3yFApuVdmWwXImIhACrQoZbSmb7PeTUxxKlRvUqf0sQeDkhRkUsZrF0VqlGcT3JVR8d3oo6SmgFBY-O4A6X/s320/crtart.jpg" width="320" /></a> </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
1. Pour 2 to 3 tablespoons of raspberry sauce over one half side of the dessert plate.<br />
<br />
<br />
2. Carefully remove the chocolate truffle filled cups by the paper overhang, removing paper and place on top of raspberry sauce.<br />
<br />
<br />
3. Drop 2 to 3 large dollops of whipped cream on top and one side, adding a few fresh raspberries.<br />
<br />
<br />
4. Using a small strainer, dust lightly with the cocoa powder, which I completely forgot to do before taking the pictures.Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-4000382672728227533.post-9490110922398880342011-01-25T09:54:00.002-06:002014-07-27T11:14:57.433-05:00Comfort Food: Hearty Buffalo Chili, Texas Style<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZXVUChhfUfGR-ewzp5ke4D3znOqDG9Awda7iOH-ylC_JS1hPl_9u9EsvO2IEVULn43OMxuWQOfSTjnFsUmexWTWbLtxEKlFuSbnfhidd7c8rrBHnHlDf8oup0DXMou3ummnI6YDLWd8sR/s1600/PB300117.JPG" imageanchor="1" linkindex="24" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZXVUChhfUfGR-ewzp5ke4D3znOqDG9Awda7iOH-ylC_JS1hPl_9u9EsvO2IEVULn43OMxuWQOfSTjnFsUmexWTWbLtxEKlFuSbnfhidd7c8rrBHnHlDf8oup0DXMou3ummnI6YDLWd8sR/s200/PB300117.JPG" height="200" width="196" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;">In this house we love beef chili, but we now love buffalo chili even more. Although we only have it in the winter, Chili is one of the best dishes for warming up your body when you have a chill. (Lord knows the summer months in menopause are bad enough.) It's also a well used leftover when poured over the top of the tamales my housekeeper makes for us as well as on hot dogs and in Frito Pie. So, there is no possibility of throwing out the leftovers, unless you're the wasteful type. There are many other uses for it too.</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Actually, this recipe is all about conforming it to your own taste and/or preferences. Have fun with it and try different things. </span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">So, here I offer you my version of Chili con Carne:</span><br />
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><u><b>Ingredients:</b></u></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 lb. of ground bison (buffalo), ground sirloin, or beef tips, whichever you prefer</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3w9z6CyX7ZS3Ok5Sk0I_OBsgq3o5m5YfXv7C3o6DygIFwbWwreC6QyG5VZXM4Fxv8Uc9qXz4exDFdZ9qHFWegxcib6jwaHsWRx0efEuIkPv1EycLqyRjTs8e1u_W5XYzCeJIiWlxDApFS/s1600/PB300113.JPG" imageanchor="1" linkindex="25" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3w9z6CyX7ZS3Ok5Sk0I_OBsgq3o5m5YfXv7C3o6DygIFwbWwreC6QyG5VZXM4Fxv8Uc9qXz4exDFdZ9qHFWegxcib6jwaHsWRx0efEuIkPv1EycLqyRjTs8e1u_W5XYzCeJIiWlxDApFS/s200/PB300113.JPG" height="193" width="200" /></a></div>
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 large yellow onion, diced </span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">4-5 cloves of garlic, pulverized </span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 can Rotel chiles and tomatoes</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 12-ounce can tomatoes, diced</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 12-ounce can tomato sauce</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 cup chili powder</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tablespoon ground cumino</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGi9fYWH8GjNQJhGiypyITduPrxhy3lrKDjogPERgmOq25jWi8yrPfcYCrl-o3NvUVb65bK7WglDxxKdVhwHIQbR9U3QJTHa8KPsxjtm7CmZEp6yNxuoelu9UnFCJbaKR6gavSBeRo4x42/s1600/PB300115.JPG" imageanchor="1" linkindex="26" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGi9fYWH8GjNQJhGiypyITduPrxhy3lrKDjogPERgmOq25jWi8yrPfcYCrl-o3NvUVb65bK7WglDxxKdVhwHIQbR9U3QJTHa8KPsxjtm7CmZEp6yNxuoelu9UnFCJbaKR6gavSBeRo4x42/s200/PB300115.JPG" height="181" width="200" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 teaspoon paprika</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 teaspoon red cayenne pepper (or to taste)</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 to 1 teaspoon salt (adjust to taste)</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup beef broth</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup of red wine</span><br />
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><u><b>Directions:</b></u></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-2OefX43U3w6pLtsW-GIFK8QUbm4pJdLWwHdQyV3S12ylv3j9WXu5F3EoqII5ZaQd-Qc-LDIheIGatQYCID0BE8KCqAhFwzJsKGTozS4TeQnHcQRgvIB4786o9v3QWUrQ-Eo8tjw3vUs/s1600/PB300114.JPG" imageanchor="1" linkindex="27" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-2OefX43U3w6pLtsW-GIFK8QUbm4pJdLWwHdQyV3S12ylv3j9WXu5F3EoqII5ZaQd-Qc-LDIheIGatQYCID0BE8KCqAhFwzJsKGTozS4TeQnHcQRgvIB4786o9v3QWUrQ-Eo8tjw3vUs/s200/PB300114.JPG" height="194" width="200" /></a></div>
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">1. Brown beef or buffalo in a dutch oven until just done. While there is still some fat left in pan, add onion and brown. Just before onions are cooked, add the garlic & cook a couple more minutes</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">2. Add Rotel, diced tomatoes, tomato sauce, chili powder, ground cumino, paprika, cayenne, salt, and beef broth.</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">3. Simmer for at least 2 hours.</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">4. Add wine 10 minutes prior to serving.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAFXcxdq0eIZq1f-0UEgLOXU3RCbQqG1tBJXfQoQNPfHNyx9Intur30soYvvgZHLoB2TySwV0zwPVchEIhwMK4NV4gQT9DkEJ-eNzu_tPq5v6ONE_mRZJq75PE5-L0Up_fy_3mYVIxeFu_/s1600/PB300116.JPG" imageanchor="1" linkindex="28" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAFXcxdq0eIZq1f-0UEgLOXU3RCbQqG1tBJXfQoQNPfHNyx9Intur30soYvvgZHLoB2TySwV0zwPVchEIhwMK4NV4gQT9DkEJ-eNzu_tPq5v6ONE_mRZJq75PE5-L0Up_fy_3mYVIxeFu_/s200/PB300116.JPG" height="151" width="200" /></a><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">5. If you must add beans, please do it separately. </span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">6. Serve in bowls sprinkled with onions and cheese, with cornbread or saltine crackers.</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">7. If chili is too thin add some flour mixed with hot water. If too thick, add more beef broth.</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">8. All throughout cooking, be sure to taste, taste, taste! </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">9. Serve in bowls topped with chopped onions and grated cheese. Poof! Your chill is now gone.</span><br />
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Bon Appetit Pardner!</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4000382672728227533.post-60180818154972757022011-01-07T21:12:00.001-06:002011-01-09T06:37:22.404-06:00Bananas Foster.... A Trip Back In Time<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghU275FxjKPgovDtjblkjISFzm54Ak86hEtZC_2fUsKDOe5ghf5HIdjklR-ylN018IdEGL_ls9ZwNteOhn2QXTZKkxfxSFsDb1UcCFUbF7gFRXMtEKlMUNlBoKmnZv33arL9Z1D2dS-1ts/s1600/P1050143.JPG" imageanchor="1" linkindex="19" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghU275FxjKPgovDtjblkjISFzm54Ak86hEtZC_2fUsKDOe5ghf5HIdjklR-ylN018IdEGL_ls9ZwNteOhn2QXTZKkxfxSFsDb1UcCFUbF7gFRXMtEKlMUNlBoKmnZv33arL9Z1D2dS-1ts/s320/P1050143.JPG" width="320" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;">Honestly, I had not had Bananas Foster since I was a young girl, but suddenly came down with the worst craving for them after seeing an e-magazine recipe for them. Suddenly, I had to have them and could not wait. Oddly enough, I was stuffed after dinner and not all that hungry. However, the bananas were beginning to turn brown and spotty, so I decided to go ahead and make it even though Mr. Snoots had already retired for the evening.</span><br />
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">I cannot begin to tell you how absolutely divine they were. I ended up eating my portion as well as that of Mr. Snoots. You snooze, you lose, right? So, here is this divine recipe:</span><br />
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><u><b>Bananas Foster:</b></u></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><u><b>Ingredients:</b></u></span><br />
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">4 under ripe bananas (sliced in half lengthwise & those sliced in half)</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 tablespoons unsalted butter</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 cup brown sugar</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 teaspoon allspice</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 teaspoon of freshly ground nutmeg (although it's fine to use the store-bought powder)</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tablespoon banana liqueur</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup dark Jamaican rum</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 cup of cheap brandy</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 teaspoon finely grated orange zest</span><br />
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><u><b>Directions:</b></u></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghU275FxjKPgovDtjblkjISFzm54Ak86hEtZC_2fUsKDOe5ghf5HIdjklR-ylN018IdEGL_ls9ZwNteOhn2QXTZKkxfxSFsDb1UcCFUbF7gFRXMtEKlMUNlBoKmnZv33arL9Z1D2dS-1ts/s1600/P1050143.JPG" imageanchor="1" linkindex="20" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghU275FxjKPgovDtjblkjISFzm54Ak86hEtZC_2fUsKDOe5ghf5HIdjklR-ylN018IdEGL_ls9ZwNteOhn2QXTZKkxfxSFsDb1UcCFUbF7gFRXMtEKlMUNlBoKmnZv33arL9Z1D2dS-1ts/s320/P1050143.JPG" width="320" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif; font-size: 11pt; line-height: 115%;">Melt butter in a 10-inch heavy skillet over low heat.
Add brown sugar, allspice and nutmeg and stir until sugar dissolves. Add banana
liqueur and bring sauce to simmer. Add bananas and cook for 1 minute on each
side, carefully spooning sauce over bananas as they are cooking. Remove bananas
from pan to a serving dish. Bring sauce to a simmer and carefully add the rum.
If the sauce is very hot, the alcohol will flame on its own. If not, using
stick flame, carefully ignite and continue cooking until flame dies out,
approximately 1 to 2 minutes. If sauce is too thin, cook for 1 to 2 minutes
until it is syrupy in consistency. Add orange zest and stir to combine.
Immediately spoon the sauce over bananas and serve. Serve with waffles, crepes,
or ice cream.</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: 11pt; line-height: 115%;">You can serve it over ice cream or cake or yogurt, but don't bother. It is absolutely fabulous all on its own. You can thank me later</span><span style="font-family: Georgia,"Times New Roman",serif;">....</span>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-4000382672728227533.post-38925756465269194602010-12-17T02:22:00.001-06:002010-12-22T23:15:19.625-06:00Homemade Kahlua... Nothing Could Be More Simple<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7asf9uAfOPtPtRYSI_wfHs_62RA3RlbZWAG5utY8QFhXiMYQTYclMYTmwKIiTA-BjNiFbI5phmJd924G-8K_TkQAbivN8gG9gS1hDRWfmp7pVMTB-5P1BZMZPH2GfFqghJEgAMPlJ5My5/s1600/PC150149.JPG" imageanchor="1" linkindex="26" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7asf9uAfOPtPtRYSI_wfHs_62RA3RlbZWAG5utY8QFhXiMYQTYclMYTmwKIiTA-BjNiFbI5phmJd924G-8K_TkQAbivN8gG9gS1hDRWfmp7pVMTB-5P1BZMZPH2GfFqghJEgAMPlJ5My5/s200/PC150149.JPG" width="200" /></a><span style="font-family: Georgia,"Times New Roman",serif;">For the last (I don't know how many) years I've been giving pretty much the same thing to everyone, every year, for Christmas. One glass jar of peach jam and one glass jar of my hot chow-chow. This is the year I finally decided to *change things up*, for which I'm sure the recipients will appreciate the upgrade. Anything gets boring after monotony, right?</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Although I hadn't planned on making the Chow-Chow this year, a friend dropped dozens of green tomatoes in my lap, so I have a sufficient amount of that for the Christmas *goodie bag*. However, I didn't make Peach Jam this year so I decided I'd make Kahlua and present them in <a href="http://www.homebrewit.com/beer-bottles.php" linkindex="27">really gorgeous blue glass bottles</a>. When I ran out of those I used some old Grolsch beer bottles that I'd been saving for just this project (who knew?). They also had the same kind of closures, which is perfect.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ydAKhamY6J8oexI3KHPwho6h2OZtYsyxzNkJgo9MIwuB6Hf_aDK96aRJQvNrurDw0xRXoBKZMO9U1Uw3h_2UinUpQgxX-kPnwTBmRjMCYceH1OB4lrYA2CvbTsc1077-U8KDzJ_kTIx0/s1600/PC140114.JPG" imageanchor="1" linkindex="28" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ydAKhamY6J8oexI3KHPwho6h2OZtYsyxzNkJgo9MIwuB6Hf_aDK96aRJQvNrurDw0xRXoBKZMO9U1Uw3h_2UinUpQgxX-kPnwTBmRjMCYceH1OB4lrYA2CvbTsc1077-U8KDzJ_kTIx0/s200/PC140114.JPG" width="200" /></a></div>
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">I found the blue glass bottles with tops on line at Quality Wine & Ale Supply for approximately $4.50 each (when buying a case, including shipping costs). Of course, it's like trying solve a Rubik's cube puzzle getting the hardware on the bottle properly but I did eventually figure it out (a no-brainer really - duh).</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Anyhoo, here is the easiest ever recipe for making your own Kahlua at home:</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><u><b>INGREDIENTS:</b></u></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3-1/2 cups of sugar</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3YyUXWKXLVH0p2PlPnlhfz8929-Xj42AuK1HWQBsQ5jIjW68HPSFOhkiIXUaInktOfm4FTKuIJqZwpyW3JMs8x2cS_7XJF-CfC4nrpJdtYLb5o-5J59Yr3iHOkuOh76QC8wAIYEU1EipQ/s1600/PC140120.JPG" imageanchor="1" linkindex="29" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3YyUXWKXLVH0p2PlPnlhfz8929-Xj42AuK1HWQBsQ5jIjW68HPSFOhkiIXUaInktOfm4FTKuIJqZwpyW3JMs8x2cS_7XJF-CfC4nrpJdtYLb5o-5J59Yr3iHOkuOh76QC8wAIYEU1EipQ/s200/PC140120.JPG" width="200" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup instant coffee</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">3 cups water</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 teaspoon salt</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2-1/2 cups of 100 proof vodka (or 80 proof if you prefer)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 vanilla beans (slit to expose the seeds) or 1 tablespoon of real vanilla extract</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><u><b>Directions:</b></u></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhbpMpaPbuIpBYU3qfaD1ZHxuRM7OYm7-XRpOM_ZL-MNPnbHefD5xtgq46KjnL1HqUhbXZfUscw-UwmJ_ZCGgrQPYZtsys6-PWl4bUS3i-iTyBP8_pbL3DLexPEvd-cmnkSKpdM2iHX33c/s1600/PC140117.JPG" imageanchor="1" linkindex="30" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhbpMpaPbuIpBYU3qfaD1ZHxuRM7OYm7-XRpOM_ZL-MNPnbHefD5xtgq46KjnL1HqUhbXZfUscw-UwmJ_ZCGgrQPYZtsys6-PWl4bUS3i-iTyBP8_pbL3DLexPEvd-cmnkSKpdM2iHX33c/s200/PC140117.JPG" width="200" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;">1. In a 3-4 quart saucepan, stir sugar and coffee. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">2. Add water and salt, heating over a high heat until sugar dissolves.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">3. Bring to a boil.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4. Reduce heat and boil gently for 1 hour.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">5. Remove from heat.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">6. Allow to cool for at least an hour.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimRaNaEUmAZViDE_oCM9QzV-UkxyKdyuxYNVHMloHOZRLWyfc2jbwT4Fqh1OKu2XhRvRftVDp-Poi7v0YWPAApkJVCIBEpROUANpxE9v3cmWd7BEu7bX11gBSYgrEOOikAGVRvpydZoAxP/s1600/PC150145.JPG" imageanchor="1" linkindex="31" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimRaNaEUmAZViDE_oCM9QzV-UkxyKdyuxYNVHMloHOZRLWyfc2jbwT4Fqh1OKu2XhRvRftVDp-Poi7v0YWPAApkJVCIBEpROUANpxE9v3cmWd7BEu7bX11gBSYgrEOOikAGVRvpydZoAxP/s200/PC150145.JPG" width="200" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;">7. Stir in vodka and vanilla, then bottle.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Give to friends and family and enjoy the compliments. One of my favorites ways to serve my Kahlua to guests is to pour it over homemade (or not) vanilla ice cream...</span>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-4000382672728227533.post-43725074439512391622010-12-14T00:43:00.001-06:002010-12-16T16:52:17.237-06:00Seven Layer Dip... Always A Crowd Pleaser<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC6on45h6wD6ivLY1Np0ofpMWMPQCMeq0sn2UyXMWNFqNhjTwXQdqGMEQt0K0VROZisDlI-Jcb03Mn9Kr6ke66hFoIh40bCGKkoQiCtiKOaN_m36dZedCSIO-0U5o-icmGYspDyelnklEJ/s1600/PC100136.JPG" imageanchor="1" linkindex="25" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC6on45h6wD6ivLY1Np0ofpMWMPQCMeq0sn2UyXMWNFqNhjTwXQdqGMEQt0K0VROZisDlI-Jcb03Mn9Kr6ke66hFoIh40bCGKkoQiCtiKOaN_m36dZedCSIO-0U5o-icmGYspDyelnklEJ/s320/PC100136.JPG" width="320" /></a><span style="font-family: Georgia,"Times New Roman",serif;">This last weekend I was invited to the annual Desert Duffer Gals Christmas Pajama Party & Gift Exchange, for which we are required to bring our best dish. So, I took Seven Layer Dip, which everyone loves. This is my group of gal pals that makes up our golf tournament club, including our husbands. However, the guys aren't invited to this soiree.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Everyone wears PJ's, brings a gift worth $25.00 or less, and stealing of said gifts is allowed, to a limit. The food is always to die for and we have always have Mimosas as well as whatever other libations are presented to us.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYUIKs9_8nny3CHJv5cczMEaM47clXlUmDaENXVXoibZBtupyiM1aBdCyNxiwKatSXybZoZMWa59ZgS8jWqWg8Sxq5Vmz3_mJFqwil1WCxTON5kKUS1BS-AEE4Tk28vl4ZnTqg4QGL6g-n/s1600/PC110162.JPG" imageanchor="1" linkindex="26" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYUIKs9_8nny3CHJv5cczMEaM47clXlUmDaENXVXoibZBtupyiM1aBdCyNxiwKatSXybZoZMWa59ZgS8jWqWg8Sxq5Vmz3_mJFqwil1WCxTON5kKUS1BS-AEE4Tk28vl4ZnTqg4QGL6g-n/s320/PC110162.JPG" width="240" /></a><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">So, I decided to make Seven Layer Dip this year and it was a huge hit. I barely had any left for bringing home to the hubby. Hope you're excited because here it is:</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><u><b>Seven Layer Dip:</b></u></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><u><b>Ingredients:</b></u></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 (1 ounce) package of taco seasoning</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 (16 ounce can) refried beans</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEQNN32NGMFvYErs9-qSYivDe8uttCYr9PX2N2vcDRdSOikkUtC0tlpDOC7CaAi4cNo00AAJKnjBXaYvEYUI_PmZ3tpytOhDj_Xd-FZzOFfM4qFZq9scGeqY5jPdeGV-6Ntx7qJQHJ4iNY/s1600/PC110146.JPG" imageanchor="1" linkindex="27" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEQNN32NGMFvYErs9-qSYivDe8uttCYr9PX2N2vcDRdSOikkUtC0tlpDOC7CaAi4cNo00AAJKnjBXaYvEYUI_PmZ3tpytOhDj_Xd-FZzOFfM4qFZq9scGeqY5jPdeGV-6Ntx7qJQHJ4iNY/s320/PC110146.JPG" width="240" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 (16 ounce) container of light sour cream</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 (16 ounce) container salsa</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 large tomato, chopped</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 bunches of green onions, finely chopped</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">2 packages of ready made guacamole</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">2 cups of Monterrey Jack & cheddar cheese, grated</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">1 (6 ounce) can of chopped black olives</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXBIpsz1lStE7NYVNO4C6JTkapAet6ZfRo7I4PSubrISpFiuJBCWC0md1V5ByZ7TeHLFJSNlsIpBAdr_7i_fSCtohjbkNRwd2mt7w54UjW7eSVTszRUw6OdhAcV5GtRWxWeA0n2nvhYsl/s1600/PC100138.JPG" imageanchor="1" linkindex="28" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXBIpsz1lStE7NYVNO4C6JTkapAet6ZfRo7I4PSubrISpFiuJBCWC0md1V5ByZ7TeHLFJSNlsIpBAdr_7i_fSCtohjbkNRwd2mt7w54UjW7eSVTszRUw6OdhAcV5GtRWxWeA0n2nvhYsl/s320/PC100138.JPG" width="320" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;">1. Begin by blending the salsa with the refried beans. Spread on dish for the bottom layer.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2. Blend taco seasoning in with sour cream.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">3. Spread sour cream mixture over refried beans. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4. Spread guacamole over sour cream mixture.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">5. Sprinkle chopped tomatoes over dish.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy21an4x-iQPn5r0TJDAaCVjMNynQTS2-no_CbYZ6_2jRo_kgNSHVKwLHUl31KIgKnfqPr9Ymtg0OoUyxnb3njlfBsiAy-ZAtk-5PQb6giBbQn_B5zycZlRIa3nh-kYq4Bc6VpKvpNPZH-/s1600/PC100134.JPG" imageanchor="1" linkindex="29" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy21an4x-iQPn5r0TJDAaCVjMNynQTS2-no_CbYZ6_2jRo_kgNSHVKwLHUl31KIgKnfqPr9Ymtg0OoUyxnb3njlfBsiAy-ZAtk-5PQb6giBbQn_B5zycZlRIa3nh-kYq4Bc6VpKvpNPZH-/s320/PC100134.JPG" width="320" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;">7. Sprinkle green onions over dish.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">8. Next, add the cheese mixture.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">9. Sprinkle the chopped black olives over the entire dish, evenly.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Serve with sturdy corn chips or tostados.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Sit back and bask in the light of all the compliments you'll receive. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">.....</span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4000382672728227533.post-54007350972695904202010-11-28T08:18:00.003-06:002010-11-28T08:18:00.194-06:00When In Rome, Do As The Romans Do.... Eat Bufala Mozzarella<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVFsXDtCbzCUPg9gDPd8XyxG6bwfuMYPvDX19NxZwZbUdw4fi9MU7LFz1xYfjoILvakzP6ndbg3FqEjRXqcmyAWEf-j17CJSSOhNYUR29XoWRq8eIOjyfeKX-d-X7LOEoCwXasFEGedwPy/s1600/P9180060_01.JPG" imageanchor="1" linkindex="27" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVFsXDtCbzCUPg9gDPd8XyxG6bwfuMYPvDX19NxZwZbUdw4fi9MU7LFz1xYfjoILvakzP6ndbg3FqEjRXqcmyAWEf-j17CJSSOhNYUR29XoWRq8eIOjyfeKX-d-X7LOEoCwXasFEGedwPy/s320/P9180060_01.JPG" width="320" /></a></div>
<div style="font-family: Times,"Times New Roman",serif;">
<span style="font-size: large;">I took a two week trip to Italy with another married lady friend in mid September, where I fell in love with food and eating again. Having struggled with my bouncing-ball-weight for more than 50 years, and having tried every diet available to woman, I suddenly learned to appreciate truly enjoying what I eat once again. Frankly, I'm not sure I ever had before. It was really refreshing for my soul. I could honestly get used to it except that I have no hilly streets or long steps to climb here, which seemed to be the key factor in eating what I wanted in Italy. Nor do I have anyone encouraging me to eat more. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1-ljbOYjkKiP2HL3o64KbSk2-aXXn9FjtbA_sVEMeNPN9ZvNHspT4Ezeo4TUdSw3jiesrXhoBGFuAvu_NkA6rp2l9NtUSRMx42lpX9cpaBzrFvMAEZi0Ms2vB5ZSvliQcQYDjmQeoSWtO/s1600/P9260148_01.jpg" imageanchor="1" linkindex="28" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1-ljbOYjkKiP2HL3o64KbSk2-aXXn9FjtbA_sVEMeNPN9ZvNHspT4Ezeo4TUdSw3jiesrXhoBGFuAvu_NkA6rp2l9NtUSRMx42lpX9cpaBzrFvMAEZi0Ms2vB5ZSvliQcQYDjmQeoSWtO/s320/P9260148_01.jpg" width="320" /></a></div>
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<span style="font-size: large;">My friend and I rented a flat in the south of Rome, away from all of the normal madness of the tourist traps, in an attempt to create what we envisioned to be *the true Roman Experience*, which it was. It really was except that I had envisioned the 1950's and 1960's Italy, but today's Italy and the Euro make it a very different world indeed.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnAv7EiGsW9ho-Lo_whP_uP_K8g30Psk9Xh5HtGGSofpl7p2a7-b7aaW6btU4xlTxsHtRZOrH8vFVP_vBif03KNT2BPwmVSe_dhgaXROcL40wr1esamLhGbCAx0YzdAaUVAfTtz7em4ppC/s1600/P9260147_01.jpg" imageanchor="1" linkindex="29" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnAv7EiGsW9ho-Lo_whP_uP_K8g30Psk9Xh5HtGGSofpl7p2a7-b7aaW6btU4xlTxsHtRZOrH8vFVP_vBif03KNT2BPwmVSe_dhgaXROcL40wr1esamLhGbCAx0YzdAaUVAfTtz7em4ppC/s320/P9260147_01.jpg" width="320" /></a><span style="font-size: large;">At any rate, my most favorite of all things edible in Italy was Bufala Mozzarella, which our lovely 75 year old neighbor (Gino) treated us to, several times, along with his homemade Limoncello. One night he invited us to dinner and after the caprese salad we dined on the most incredible tiny sea bass stuffed with the bufala mozzarella (made from Water Buffaloes). We felt truly honored to eat in the home of a native Roman, even if he was Sicilian by birth. He was quite the character and by far the most interesting person we met while in Rome. He seemed Hell-bent on making sure we had enough to eat, which proved to be the natural order of things since he was such an amazing chef.</span></div>
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<span style="font-size: large;">So, before we even recovered from the jet lag, upon arriving back home in Texas, I attempted to re-create what we were introduced to. First of all, I present you with Caprese Salad:</span></div>
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<span style="font-size: large;"><u><b>Caprese Salad:</b></u></span></div>
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<span style="font-size: large;">2 large fresh tomatoes, sliced to desired thickness (mine were from the farmer's market)</span></div>
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<span style="font-size: large;">10-20 large fresh leaves of basil (dried will do if you find yourself in a pinch, like me)</span></div>
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<span style="font-size: large;">bufala (or at least fresh) mozzarella, sliced to desired thickness</span></div>
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<span style="font-size: large;">Balsamic vinegar, to taste</span></div>
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<span style="font-size: large;">extra-virgin olive oil, to taste</span></div>
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<span style="font-size: large;">sea salt, to taste</span></div>
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<span style="font-size: large;">freshly ground black pepper, to taste</span></div>
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<span style="font-size: large;"><u>Directions:</u></span></div>
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<span style="font-size: large;">Assemble ingredients in layers, except for the last four ingredients.</span></div>
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<span style="font-size: large;">In a small bowl combine balsamic vinegar, olive oil, salt and pepper with a whisk and pour over the top of each plate.</span></div>
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<span style="font-size: large;">Serve immediately with a good Italian wine, as a first course.</span></div>
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<span style="font-size: large;">Alright, I might as well admit here that I was so overcome with jet lag, I wasn't able to make it to the market for fresh basil, and I had to use dried. So sue me. It was still quite good.......</span></div>Unknownnoreply@blogger.com2