Snooty Primadona's Guide To Cooking Like A Diva...

FIVE SIXTY By Wolfgang Puck, Atop Dallas' Reunion Tower..... A Review

2011-11-21T12:08:00.000-06:00

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.

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.

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.

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.

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.

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.

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.......

Deliciously Messy Shredded Barbecued Pork Sliders With Trimmings....

2011-09-20T18:00:00.000-05:00

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.

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.

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.

You can serve these messy food orgasms with any assortment of breads, pita pockets, tortillas, or 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?

Shredded Barbecue Pork Sliders With All The Trimmings:

Ingredients:

1 pork tenderloin, cooked to taste and shredded with a fork

1 cup (approximately) of your favorite Barbecue Sauce

1 package of wheat slider buns

1 package of coleslaw (without the dressing), or just chop your own cabbage

1 cup pickle slices, chopped

1 cup red onion, chopped

mustard, whatever type you prefer

Directions:

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.

2. I usually just put each ingredient in its own bowl with a serving utensil and let everyone build their own.

3. You can even change up the ingredients with whatever you like. Be creative and enjoy!

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 Cowpoke Pinto Beans.

Thinly Sliced Beef Tenderloin Atop A Bed Of Pasta Primavera.... Perfect Simplicity

2011-07-30T01:31:00.001-05:00

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.

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.

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:

Thinly Sliced Beef Tenderloin Atop A Bed Of Pasta Primavera:

Ingredients:

2 cups Rotini pasta, plain & cooked al dente

2 cups Rotini pasta, mixed & cooked al dente

fresh broccoli, steamed to personal preference

fresh asparagus, steamed to personal preference (however I used leftover sauteed asparagus), chopped

1/2 fresh green bell pepper, chopped

1/2 red bell pepper, chopped

1/2 yellow bell pepper, chopped

1-1/2 cups of cherry tomatoes, chopped (or the equivalent with medium tomatoes)

1 bunch of green onions, thinly sliced

1/2 medium red onion, sliced and chopped

2 stalks of celery, chopped

1 handful fresh parsley, finely chopped

1 - 4 ounce container of Gorgonzola or Blue Cheese, crumbled

Directions:

1. Cook pasta according to directions, al dente. Set aside to cool.

2. Chop all veggies or use a food processor to hurry it along. Add to cooled pasta

3. Mix or toss well.

4. Add Blue Cheese. Toss again.

5. Add dressing, toss again, and cover with plastic wrap. Place in fridge for at least 2 hours.

6. Slice beef tenderloin as thinly as possible.

7. Place pasta pleasingly on the plate then add the sliced beef as much like an accordion as possible.

8. Add additional dressing to the top of the beef.

9. ENJOY!

Perry's Steakhouse & Grille, Dallas, Texas.... A Review

2011-07-18T18:13:00.001-05:00

During the last trip we took to Dallas to visit our daughter in law school at SMU, we made reservations one night at Perry's 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.

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.

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!

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.

My hubby had the Sea Bass, which he really liked, although he wasn't too crazy about the sticky rice served with it.

I ordered the Grilled Salmon with capers and served with spinach. It was perfection.

Our daughter ordered the Filet Perry and it must have been good because she didn't offer to share even a bite.

Our daughter's roommate ordered their fried shrimp and loved it.

We also ordered two family size sides of Au Gratin Potatoes and Broccolini. There was nothing left of either side.

The food was all cooked to perfection and the wait staff was very attentive, even though they were at times, too attentive.

All in all, it's a fantastic Dallas dining experience that I highly recommend, especially if you like good jazz and tasty cuisine.......

Char Grilled Buffalo Cheeseburgers With Oven Sweet Potato Fries

2011-06-29T20:42:00.000-05:00

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.

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.

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.

Char Grilled Buffalo Burgers With Cheese:

Ingredients:

Serves 2

1 lb. ground buffalo meat

2 sesame seed buns

mayonnaise & mustard

sliced tomatoes, pickles, and onions

slices of American cheese

Directions:

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).

2. When coals are ready on the grill, cook the burger patties to desired doneness.

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.

4. Assemble, add sweet potato fries, and serve.

Oven Sweet Potato Fries:

Ingredients:

1 medium - large sweet potato

olive oil (I use garlic infused extra-light olive oil

Lawry's Lite Seasoned Salt (or sea salt), to taste

Directions:

1. Peel sweet potatoes and cut into whatever size you desire. I usually cut them about 1/4' thick and 4-5" in length.

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.

3. Preheat oven to anywhere between 375 degrees F and 425 degrees F. The bigger the cuts, the higher the temperature.

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.

5. Lightly sprinkle seasoned salt (or sea salt) evenly over the cut fries.

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.

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.

Enjoy!

Dining In Dallas... Eddie V's Prime Seafood

2011-04-23T15:25:00.000-05:00

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.

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.

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.

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.

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......

Lazy Lobster Rolls With Lightly Salted Baked Sweet Potato Chips

2011-04-05T00:20:00.000-05:00

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:

LOBSTER ROLLS:

Ingredients:

2 split Kaiser rolls (hot dog buns can be used by slicing a thin piece off the outside of each bun)

1 tablespoon butter, softened

2 large lettuce leaves (to fit)

1-1/2 cups of leftover (or freshly cooked) lobster meat, chopped

4-5 heaping tablespoons of mayonnaise

1 teaspoon fresh squeezed lime juice

2-3 dashes of Tabasco sauce (or to taste)

2 green onions chopped (I used yellow onions I had on hand)

1-2 stalks of celery, chopped

salt and pepper, to taste

1 pinch of dried basil, parsley, or tarragon (I prefer tarragon)

Direction:

1. Lightly butter the buns and saute in a pan, turning when browned to liking. Remove from pan to plates.

2. Line one side of sandwich with lettuce.

3. Mix all other ingredients together in a bowl.

4. Pile onto each sandwich, add baked sweet potato chips and ENJOY!

Approximately 650 calories for the entire meal.....

What I Learned In Italy About Food...

2011-02-21T18:16:00.001-06:00

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.

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.

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.

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.

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).

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.

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.

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.

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....

My Best Decadent Dessert... Chocolate Truffle Tarts With Raspberry Sauce And Fresh Berries

2011-02-11T19:09:00.004-06:00

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.

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 ~~sexual~~ personal orgasm. Neither of us could do more than make Mmmmm sounds the entire time we were finishing our dessert.

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!

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.

Chocolate Raspberry Truffle Tarts Adapted From Tyler Florence:

Ingredients For Shells:

1 -1/2 cups of finely crushed chocolate wafer crumbs (just use Oreos without the center if you can't find wafers)

6 tablespoons of butter, melted

Ingredients For Chocolate Truffle Mix:

3/4 cup heavy cream

8 ounces of good-quality (70%) semi-sweet chocolate, finely chopped

1 teaspoon of pure vanilla extract (I used rum extract and it was even better than vanilla)

1/4 cup cocoa powder, for dusting

Ingredients For Topping:

1 cup whipping cream

2 -3 teaspoons granulated sugar

1 teaspoon pure vanilla

1 small container of fresh raspberries, rinsed and dried

Directions:

1. Use fork to combine melted butter and crushed chocolate wafers.

2. Spray the inside of six (6) cups of a muffin pan with vegetable cooking spray

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.

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.

5. Place muffin tin in refrigerator until the chocolate truffle recipe is prepared.

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.

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.

8. Remove muffin tin from refrigerator. Place one raspberry in the bottom center of each cup.

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.

10. Place muffin tin back into fridge for at least one hour.

11. Meanwhile, you can make the raspberry sauce (recipe follows) and then the whipped cream.

Raspberry Sauce:

Ingredients:

1 - 12 ounce package of frozen raspberries, thawed

1/4 cup sugar

3/4 teaspoon cornstarch

2 tablespoons water

Directions:

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).

2. Transfer juice to a small saucepan; add sugar and cook over medium high heat until hot, about 3 minutes.

3. Meanwhile, mix water and cornstarch until combined.

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.

Final Assembly:

1. Pour 2 to 3 tablespoons of raspberry sauce over one half side of the dessert plate.

2. Carefully remove the chocolate truffle filled cups by the paper overhang, removing paper and place on top of raspberry sauce.

3. Drop 2 to 3 large dollops of whipped cream on top and one side, adding a few fresh raspberries.

4. Using a small strainer, dust lightly with the cocoa powder, which I completely forgot to do before taking the pictures.

Comfort Food: Hearty Buffalo Chili, Texas Style

2011-01-25T09:54:00.002-06:00

In this house we love beef chili. 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.

Actually, this recipe is all about conforming it to your own taste and/or preferences. Have fun with it and try different things.

So, here I offer you my version of Chili con Carne:

Ingredients:

1 lb. of ground bison (buffalo), ground sirloin, or beef tips, whichever you prefer

1 large yellow onion, diced

4-5 cloves of garlic, pulverized

1 can Rotel chiles and tomatoes

1 12-ounce can tomatoes, diced

1 12-ounce can tomato sauce

1/4 cup chili powder

1 tablespoon ground cumino

1/4 teaspoon paprika

1/2 teaspoon red cayenne pepper (or to taste)

1/2 to 1 teaspoon salt (adjust to taste)

1/2 cup beef broth

1/2 cup of red wine

Directions:

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

2. Add Rotel, diced tomatoes, tomato sauce, chili powder, ground cumino, paprika, cayenne, salt, and beef broth.

3. Simmer for at least 2 hours.

4. Add wine 10 minutes prior to serving.

5. If you must add beans, please do it separately.

6. Serve in bowls sprinkled with onions and cheese, with cornbread or saltine crackers.

7. If chili is too thin add some flour mixed with hot water. If too thick, add more beef broth.

8. All throughout cooking, be sure to taste, taste, taste!

9. Serve in bowls topped with chopped onions and grated cheese. Poof! Your chill is now gone.

Bon Appetit Pardner!

Bananas Foster.... A Trip Back In Time

2011-01-07T21:12:00.001-06:00

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.

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:

Bananas Foster:

Ingredients:

4 under ripe bananas (sliced in half lengthwise & those sliced in half)

2 tablespoons unsalted butter

1/4 cup brown sugar

1/4 teaspoon allspice

1/2 teaspoon of freshly ground nutmeg (although it's fine to use the store-bought powder)

1 tablespoon banana liqueur

1/2 cup dark Jamaican rum

1/4 cup of cheap brandy

1/2 teaspoon finely grated orange zest

Directions:

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.

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....

Homemade Kahlua... Nothing Could Be More Simple

2010-12-17T02:22:00.001-06:00

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?

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 really gorgeous blue glass bottles. 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.

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).

Anyhoo, here is the easiest ever recipe for making your own Kahlua at home:

INGREDIENTS:

3-1/2 cups of sugar

1/2 cup instant coffee

3 cups water

1/4 teaspoon salt

2-1/2 cups of 100 proof vodka (or 80 proof if you prefer)

2 vanilla beans (slit to expose the seeds) or 1 tablespoon of real vanilla extract

Directions:

1. In a 3-4 quart saucepan, stir sugar and coffee.

2. Add water and salt, heating over a high heat until sugar dissolves.

3. Bring to a boil.

4. Reduce heat and boil gently for 1 hour.

5. Remove from heat.

6. Allow to cool for at least an hour.

7. Stir in vodka and vanilla, then bottle.

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...

Seven Layer Dip... Always A Crowd Pleaser

2010-12-14T00:43:00.001-06:00

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.

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.

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:

Seven Layer Dip:

Ingredients:

1 (1 ounce) package of taco seasoning

1 (16 ounce can) refried beans

1 (16 ounce) container of light sour cream

1 (16 ounce) container salsa

1 large tomato, chopped

2 bunches of green onions, finely chopped

2 packages of ready made guacamole

2 cups of Monterrey Jack & cheddar cheese, grated

1 (6 ounce) can of chopped black olives

1. Begin by blending the salsa with the refried beans. Spread on dish for the bottom layer.

2. Blend taco seasoning in with sour cream.

3. Spread sour cream mixture over refried beans.

4. Spread guacamole over sour cream mixture.

5. Sprinkle chopped tomatoes over dish.

7. Sprinkle green onions over dish.

8. Next, add the cheese mixture.

9. Sprinkle the chopped black olives over the entire dish, evenly.

Serve with sturdy corn chips or tostados.

Sit back and bask in the light of all the compliments you'll receive.

.....

When In Rome, Do As The Romans Do.... Eat Bufala Mozzarella

2010-11-28T08:18:00.003-06:00

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.

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.

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.

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:

Caprese Salad:

2 large fresh tomatoes, sliced to desired thickness (mine were from the farmer's market)

10-20 large fresh leaves of basil (dried will do if you find yourself in a pinch, like me)

bufala (or at least fresh) mozzarella, sliced to desired thickness

Balsamic vinegar, to taste

extra-virgin olive oil, to taste

sea salt, to taste

freshly ground black pepper, to taste

Directions:

Assemble ingredients in layers, except for the last four ingredients.

In a small bowl combine balsamic vinegar, olive oil, salt and pepper with a whisk and pour over the top of each plate.

Serve immediately with a good Italian wine, as a first course.

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.......

Potato Latkes (Pancakes)... What Could Be Better?

2010-11-16T23:47:00.000-06:00

Since I've had this whole ongoing love affair with potatoes roughly since birth, I thought I'd share this lovely recipe for potato latkes (pancakes) with you today. Yes, it's true that I've been missing in action for like 5 months, but I'm back, so get over it. Now, let's get on with the recipe.

GRATED POTATO LATKES (PANCAKES):

INGREDIENTS:

4 medium (about 8 oz.) Idaho potatoes, peeled and grated

2 eggs, beaten

1/4 - 1/2 cup all purpose flour

1/4 cup grated yellow onion

1 teaspoon of salt

1/2 teaspoon ground black pepper

2 Tablespoons finely chopped chives

1/4 cup vegetable oil

DIRECTIONS:

1. Mix first 7 ingredients, adding more flour if batter is too thin.

2. Drop large spoonfuls into pre-heated vegetable oil, about 3 per batch. Flatten out with spoon as quickly as possible.

3. Cook for 2-3 minutes over medium high heat or until golden brown.

4. Remove from pan and place on paper towels in warm oven.

5. Repeat until batter is gone.

6. Serve with dollop of sour cream on top, sprinkled with chopped fresh chives, or your favorite dipping sauce.

Memphis Style Ribs With Mashed Potato Salad.... Memorial Day Celebration!

2010-05-29T14:06:00.002-05:00

It's always such a relief when warm weather finally arrives and this year it's more of a relief than ever. Memorial Day weekend is the beginning of warm weather, which also signals the onset of cooking on the grill, which is just about my favorite way to cook most things edible. So, it only stands to reason that one of my first grilled meals of the summer season includes spare ribs. We love them in this house. And frankly, you just can't have ribs without having the traditional potato salad or coleslaw, right?

There must be at least a bazillion different ways to cook ribs (and I love them all) but today my ribs are done in the Memphis style.

There are also just as many recipes for potato salad, but this is my favorite. I know I must be weird but I just don't like potato salad with the big ole chunks of hard potatoes. It probably has something to do with all the tooth and gum trouble I've had lately. However, I've always preferred my own potato salad to anyone else's.

Memphis Style Barbecued Ribs:

Ingredients:

3 lbs. of pork spare ribs

For Rub:
4 teaspoons paprika
2 teaspoons salt
2 teaspoons of freshly ground black pepper
1 teaspoon of cayenne

For Sauce:
2 cups ketchup
2 cups chopped onions
1 cup red wine vinegar
4-5 cloves of garlic, smashed
1/4 cup yellow mustard
1/2 cup brown sugar
1-2 teaspoons of Louisiana hot sauce

Directions:

1. Prepare ribs by removing the membrane on the underside and any loose meat or fat.

2. Prepare smoker or grill. You will want to hold a temperature of around 225 degrees F for 4 to 6 hours.

3. Season ribs with Memphis rub and place on grill or smoker.

4. While ribs are cooking, make barbecue sauce. Blend together everything but the ketchup.

5. Place in a medium saucepan and cook over a medium-low heat for approximately 30 minutes.

6. Remove from heat and set aside.

6. Cook ribs until they have an internal temperature of about 145 degrees F.

7. Cook the ribs about 30 minutes longer, basting with the sauce every ten minutes, when you turn the ribs.

Mashed Potato Salad:

Ingredients:

5 red potatoes
6 Yukon gold potatoes
2 tablespoons butter
salt & pepper, to taste
2 hard boiled eggs, chopped
1/2 cup mayonnaise
1/2 cup prepared mustard
1/2 cup sour cream
1 stalk of celery, finely chopped
1 red onion, finely chopped
2-3 tablespoons finely chopped parsley
1 tablespoon dill relish (or diced dill pickles)
1/2 bunch of green onions, finely sliced/chopped
1/2 red bell pepper, finely chopped

Directions:

1. Cube potatoes and place in medium size saucepan, covered with water.

2. Cook over medium heat until done.

3. Drain and place potatoes in a large bowl.

4. Mash potatoes with the butter, salt, and pepper.

5. Once mashed, stir in the remaining ingredients until well blended.

6. Refrigerate until ready to eat.

Tip: You can also use leftover mashed potatoes if that's all you have. And, you can change up the ingredients any way you like.

Spicy Italian Meatballs In Marinara Sauce Over Spaghetti

2010-05-10T17:18:00.000-05:00

It's hard to believe I made it through 57 years of my life before finally attempting to make my own meatballs for spaghetti. Once I tried them, I was amazed at how simple they are to make. Furthermore, I found that I can make enough to put an equal amount on the table and in the freezer, for a future time when I don't really feel like cooking a huge meal. I was also surprised at how much more delicious they were than any meatballs I'd ever had, even at the best Italian restaurants. So, don't be afraid to try them yourself.

Mr. Snooty practically swooned over these meatballs, so I feel like my mission was fully accomplished. I think they would also be divine served as an appetizer in a bit of mushroom sauce. So, let's get to it.

Spicy Meatballs In Marinara Sauce Over Spaghetti Pasta:

Meatball Ingredients:

1 lb. ground sirloin

2 eggs

1/2 cup milk

1 cup Italian breadcrumbs

1/2 cup onion, chopped

2 tablespoons fresh parsley finely chopped

1 teaspoon oregano

3-4 cloves garlic, smashed & finely minced

1 teaspoon salt

1/2 teaspoon pepper

Ingredients For Sauce:

3 tablespoons olive oil

1/2 cup chopped onion

4 cloves garlic, smashed & minced

2 teaspoons salt

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon freshly ground black pepper

2 cans (26 to 38 oz.) crushed tomatoes

1 small can of tomato paste

1 cup red wine

1 cup beef broth (or more if needed)

Additional items:

16 ounces of spaghetti, cooked according to directions

shaved fresh Parmesan cheese, to taste

Directions For Meatballs:

1. In a large mixing bowl, lightly scramble the eggs. Add the remaining ingredients for meatballs and mix. I find the best way to do this is to mix it with your hands, but I do wear gloves.

2. Begin forming beef mixture into round balls. We like our small, but make them whatever size you like.

3. Brown the meatballs in a skillet with a little olive oil and beef broth, just enough to keep them moist.

4. When they are lightly browned, remove and set aside.

Directions For Sauce:

1. Saute the onion in the olive oil until almost transparent. Add garlic and cook a moment or two longer.

2. Pour the can of tomatoes into the pan, as well as all of the other ingredients.

3. Cook over medium high heat until it begins to bubble, turning it down to a low simmer.

4. Add the meatballs, cover the pan and allow to simmer for about 30 minutes.

5. Serve over cooked spaghetti pasta, topped with shaved Parmesan cheese, with garlic toast and a tossed salad.

Fresh Tomato, Herb, Garlic And Mozzarella Foccacia... The Easy Way

2010-05-03T20:05:00.000-05:00

I fell in love with Foccacia many years ago and continue to carry the torch. There are so many ways you can prepare it, making it different every time you have it. The easiest of all ways is to use pre-made refrigerated pizza dough, spreading it out on a prepared cookie sheet.

Here it is:

Tomato, Herb, Garlic And Mozzarella Foccacia:

Ingredients:

1 Pillsbury Pizza Dough, divided into two parts

1 fresh tomato, thinly sliced

4 cloves of garlic, pressed

1 teaspoon olive oil

1 teaspoon dried basil

1 teaspoon dried rosemary

salt and pepper, to taste

Directions:

1. Spread prepared pizza dough out on cookie sheet to desired thickness (we like ours thin).

2. Cook garlic and herbs in olive oil for approximately one minute and remove from heat.

3. Using a pastry/basting brush, brush the garlic, herb, olive oil mixture over the pizza dough.

4. Top with thinly sliced tomatoes, then with grated mozzarella cheese.

5. Bake in preheated 425 degree oven for 10 minutes or until done.

6. When pulled out of the oven, sprinkle grated Parmesan cheese over the top and serve.

This is a great side for soup and a variety of other entrees.

Bon Appetit!

The Best Sauce For Chicken... Ever... Mushroom Sauce With Tarragon

2010-04-18T20:58:00.000-05:00

I'm having a whole new love affair with the spice Tarragon. How could I have lived for 57 years before discovering the deliciousness of this herb? It must be my mother's fault. She was the Queen of Not Using Spices. It's always good to have a place to lay the blame, right?

Anyway, I discovered this wonderful herb while preparing this sauce to be served over roasted chicken. It was truly love at first bite. I'm now driving my Mr. Snooty crazy, wanting to put Tarragon in everything. He'll survive, I assure you. But all of a sudden I've become obsessed with sauces, which is never good for a *muffin-top* like me. Still, it's difficult to break an obsession, especially when you have no desire to. To me, this sauce is quite bland without the tarragon, so let's get to it, shall we?

Ingredients For Sauce:

1 - 8 ounce container sliced fresh mushrooms (baby bella or button)

2   Tablespoons olive oil

2   Tablespoons unsalted butter

2   cloves garlic, minced

2   shallots, chopped

1   Tablespoon fresh tarragon (but dried is perfectly acceptable)

salt & pepper, to taste

1   Tablespoon sherry wine vinegar

1   Cup low sodium chicken stock

1   pint half-n-half

2   Tablespoons cornstarch mixed in 1/3 cup cold water

Ingredients For Chicken Breasts:

4   chicken breasts

3 Tablespoons flour

1 Tablespoon tarragon, fresh chopped (but dried is just fine)

salt & pepper, to taste

Directions:

1. Heat olive oil and butter in skillet.

2. Add mushrooms and shallots. Saute for 5 minutes.

3. Add garlic and tarragon and saute for 1-2 more minutes.

4. Cover and set aside.

5. Carve your roasted chicken (which can be purchased at almost any grocery store these days).

6. Pour desired amount of sauce over chicken slices.

7. This is also an excellent sauce for fish and other types of poultry. It's also quite tasty over veggies and pasta.

Cioppino With Crab, Shrimp, And Mussels Served With Fresh Baked French Bread... Made With Leftover Tomato Basil Soup

2010-03-25T01:22:00.002-05:00

So, as usual, I made far too much Tomato Basil Soup and we had some shrimp, crab and mussels in the freezer that needed to be used pretty quickly, so I decided to make Cioppino. This truly has to be one of my greatest seafood soup efforts to date. How do I know this? I know this because our son was in town at the time and he doesn't do seafood... and he ate 2 bowls of it. I'd say that's a pretty good indication. Of course, he also polished off a half a loaf of French bread right along with the Cioppino.

I started with the basic Tomato Basil Soup and added about a half a carton of chicken broth (unsalted). I brought it to a boil then turned it down to a simmer to let it reduce a bit. I also added a couple of teaspoons of a product called Superior Touch Better Than Bouillon Chicken Base. This stuff is amazing and also comes in beef and veal and vegetable. I haven't been able to do without it since I found it. It's magical stuff as far as flavor goes. They have a web site at www.superiortouch dot com.

I added some additional chopped fresh parsley, basil, a bay leaf and oregano as well as some extra garlic, because we love garlic. The aroma was simply hypnotic as we both waited in anticipation of our lovely warm bowls of Cioppino. We were not disappointed in any way.

Once the broth had reduced to my satisfaction (each to his own, you know) I timed the addition of the seafood to coincide with the loaf of bread being done.

This is a great way to extend the Tomato Basil Soup recipe, although with a definite twist. You will not even recognize it but you will enjoy it immensely....

Tomato Basil Soup With Grilled Gruyere Cheese Sandwiches

2010-03-21T16:24:00.001-05:00

Since we're still experiencing cold weather, I'm still into making heavier meals, but worrying about having to bare this body in the spring has me rethinking that. So, I decided to make a nice, light Tomato & Basil soup. I didn't want to get out and go to the store so I simply used ingredients I had on hand. Using canned tomatoes gives me the rich, tart flavor I'm looking for because they are picked and canned at the height of their flavor. And, instead of having the run-of-the-mill grilled cheese sandwiches, I opted to use Gruyere cheese, which is much more flavorful. I also discovered we didn't have bread so I took some fairly old hamburger buns out of the freezer to use, which worked great

TOMATO BASIL SOUP:

Ingredients:

3 tablespoons olive oil

2 to 3 medium onions, chopped

2 (14-1/2) ounce cans of ground peeled tomatoes

5 to 6 cups of chicken or vegetable stock

2 chicken bouillon cubes

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

3-4 leaves of Mexican oregano, finely chopped

5-6 cloves fresh garlic, crushed

Directions:

1. Heat the olive oil in a large soup pot over medium high heat.

2. Add the onion and cook for about 7 minutes. Add the garlic and cook 3 more minutes.

3. Add the crushed tomatoes and the stock.

4. Bring to a boil and then reduce to simmer.

5. Cook until soup has slightly thickened, approximately 20 to 30 minutes.

6. Season with salt and pepper, if needed.

7. Add the parsley, basil and oregano.

8. Simmer for 10 minutes more.

9. Go ahead and place the pot in the sink and using a stick blender, blend the mixture to smooth or desired consistency.

10. Whisk together a tablespoon of sour cream with a tablespoon of milk and place dollop in center of soup.

10. Serve immediately or as soon as grilled cheese sandwiches are ready.

GRILLED GRUYERE CHEESE SANDWICHES:

Ingredients:

Bread - Whatever you have on hand - 2 slices per person

Gruyere cheese, sliced very thin

Butter or margerine or olive oil (I use a mix of butter and olive oil)

Directions:

1. Slice cheese and place on one slice of bread, place other slice on top.

2. Place in preheated pan on medium to medium-high heat, placing press on top.

3. Cook for several minutes then turn to brown the other side for several minutes. You don't need the press for the other side. It only makes the cheese ooze out.

4. Remove from pan and slice in half.

5. Serve with Tomato Basil Soup.

BON APPETIT!

Delicious And Blissfully Messy Caesar Salad Burgers In Memory of The Split T in Oklahoma City

2010-03-02T01:00:00.000-06:00

Years ago, when I would spend summers with my paternal grandparents in Oklahoma City, we used to go eat at a hamburger joint owned by a former OU football player, whose name has inexplicably erased itself from my brain. The place was called The Split T (in honor of the old college football play that is seldom used these days) and was located on Western Ave. in the older part of Okie City, just down the street from the biggest Catholic high school in OKC, Bishop McGuinness, which was on 50th. They only served their specialty burgers which included such delicacies as a Theta Burger and a Caesar Burger, as well as the best french fries you could find in Oklahoma City at the time, which was the early 1960's. Burgers, fries and Cokes ruled during this era. I seriously doubt that anyone could match those burgers and fries, to this day. But, I digress, since we always know how unreliable childhood memories can be, right?

Still, all these many years later, I catch myself comparing each and every burger and order of fries to my childhood memories of those that The Spit T cranked out. The place was phenomenal for its time, I assure you. Otherwise, how could it possibly stick so prominently in my mind, above all others? I mean, I was eating those burgers well into my teenage years, so my memory surely can't be that bad, right? Right? Hello?

A couple of years ago, Mr. Snoots and I traveled to Oklahoma for my family reunion and I couldn't wait to take him there. Sadly, it was gone, which made my heart sink into the pit of my stomach. I wanted one of their Caesar Burgers so badly that I could actually remember the taste of it. It made me produce buckets of drool, but don't dwell on that image, okay?

So, I turned around and made my way to the old Charcoal Oven, which was still located on Northwest Highway then. Unfortunately, they didn't offer Caesar Burgers so I had to compromise and order a boring old run-of-the-mill Theta sauce cheeseburger. I survived, but I still had Caesar Burgers locked into the somewhat-of-a-memory area of my brain.

Then one day, Voila! Eureka! At long last it dawned on me that I could at least make the burgers for us at home, even if I couldn't duplicate their french fries. However, no matter how good the Caesar dressing is, it just doesn't compare. I challenge all of you to make this burger perfect. Frankly, I didn't want to use ground veal but Mr. Snoots insisted so I eventually caved in. As an Ultimate Challenge, I present to you:

Caesar Salad (Veal) Burgers:

The Caesar Recipe:

Ingredients:

1/4 cup Parmesan cheese, shaved

3 squiggles (about an inch long each) anchovy paste, or to taste

2 egg yolks, coddled and slightly beaten

1/4 teaspoon sea salt, freshly ground

1/4 teaspoon peppercorns, freshly ground

juice from 1 large lemon that is juicy (depending on the size, so adjust to taste)

1/2 cup extra virgin olive oil

8 big fat cloves of garlic, or to taste, pulverized (we love garlic!)

homemade croutons (hubby makes his own but I can surely do without them on my burger, thank you!)

Since Mr. Snooty makes the Caesar in this household (his mom's recipe), then you must realize that he has improved this recipe many times over the last 30 years. This is as good as it gets.

Directions:

1. Apply the anchovy paste directly to the sides of the bowl and add the torn pieces of Romaine lettuce.

2. Add the coddled egg, salt, pepper, lemon, olive oil, pulverized garlic, and shaved Parmesan cheese. Toss vigorously for approximately 4 to 5 minutes. Serve immediately.

3. Top the grilled burgers with desired amount of Caesar salad and serve. I usually toast the buttered buns in the oven so that they are ready when the burgers come off the fire but you can also do them on the grill. I don't usually add cheese but it certainly doesn't detract from the overall deliciousness of the burger and it's really a complete meal, although you could add freshly made french fries for the bigger appetites.

Savory Grilled Racks of Lamb With A Red Wine Reduction Sauce And Creamy Potatoes Au Gratin

2010-02-27T11:54:00.003-06:00

I was rummaging through my freezer last week, in search of anything that would catch my eye when I found a New Zealand rack of lamb that I'd bought at Sam's Club. I had totally forgotten I even had it. We were going to be watching the Olympic Alpine skiing that night and had invited our best friends over, so I decided this would definitely be a worthy meal. The best part about the New Zealand rack of lamb from Sam's is that it comes with 2 racks per package, making it perfect for four people. I do apologize for the lack of more pictures, but company was coming so I didn't really have the time.

I'd forgotten to mention to our friends that I'm such a rabid skiing fan. I scream. I yell. I cry. I'm a mess during the winter Olympics. Because once, 35 years ago, I qualified for the pro skiing circuit. I even actually competed in 3 races before injuring my knee for which they had no surgery back then. It happened like 2 weeks before the Big Race. So, yeah. I'm a rabid fan. Of course, I had both knees fixed once they came out with the Arthroscopic surgery and I still go skiing every year, but I was living in Texas by then. Anyway, I think our friends were a bit shocked at the gamut of emotions I can run through during a ski race. Then, of course, I had to go and bore them with the technicalities of the downhill and the Giant Slalom. However, after having had a good meal, they were more than happy to be bored and shocked by my behavior. So, let's get to the recipes, shall we?

Grilled New Zealand Racks of Lamb:

Place both racks of lamb in a large plastic bag and add either Italian dressing or another that you like. Also add sea salt, pepper and fresh rosemary. Allow to marinate in fridge for at least 2 hours. About 20 to 30 minutes before cooking, remove the bag from fridge to allow the racks to come to room temperature.

Fire up the grill or use charcoal heated in a chimney. When grill is ready, remove the racks from the bag and place over hot fire. I usually pour a little of the marinade over the racks to make the fire flare up for a moment. I then grill them approximately 5 to 6 minutes per side, on the edge of the fire. I do this so that the little bones don't get completely fried by the fire. I also use the old hand test, which has never failed me. When done to desired temperature remove from grill and allow to rest for at least 10 minutes. Carve and serve with a red wine reduction sauce, Potatoes Au Gratin and a green salad.

Red Wine Reduction Sauce:

2 tablespoons of minced shallots
1/4 cup balsamic vinegar
1cup red wine (any hardy red wine can be used)
1 tablespoon of veal demiglaze (available in a jar) diluted in 1 cup of hot water

1. Melt butter in small saucepan over medium heat.
2. Add shallots and cook until golden, about 3 minutes.
3. Increase heat to meduim high and add vinegar.
4. Cook another 2 minutes, and add the wine.
5. When sauce is reduced by about half, add the diluted demiglaze.
6. Cook until the liquid volume is again reduced by half.

Note: This sauce takes approximately 20 to 25 minutes to prepare. It can also be made 1 day ahead of time if you prefer. Reheat over medium-low heat.

Scalloped Potatoes:

Ingredients:

4 russet potatoes, peeled and thinly sliced

1 onion, thinly sliced

salt and pepper, to taste

3 tablespoons of butter

3 tablespoons all-purpose flour

1/2 teaspoon salt

2 cups whole milk

1-1/2 cups shredded cheddar cheese

Directions:

Preheat oven to 400 degrees F (or 200 degrees C). Spray interior of casserole dish with cooking spray.

Layer about half of the potatoes into the bottom of the prepared dish. Top with thinly sliced onions and finally, the remaining potatoes. Season with salt and pepper, to taste.

In a medium size saucepan, melt butter over medium heat. Whisk in the flour and salt, stirring constantly, about one minute. Stir in milk. Cook until mixture has thickened.

Add cheese all at once, stirring until melted (about 30 to 60 seconds). Pour mixture over the potatoes and cover the dish with aluminum foil.

Bake approximately 1-1/2 hours in the preheated oven. I usually allow this to stand for 5 to 10 minutes. Enjoy!

Chocolate Raspberry Truffle Tarts With Whipped Cream On a Bed Of Raspberry Sauce

2010-02-17T01:03:00.001-06:00

So, as Valentine's Day drew near I looked 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 ~~sexual~~ personal orgasm. Neither of us could do more than make Mmmmm sounds the entire time we were finishing our dessert.

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!

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.

Chocolate Raspberry Truffle Tarts:

Ingredients For Shells:

1 -1/2 cups of finely crushed chocolate wafer crumbs (just use Oreos without the center if you can't find wafers)

6 tablespoons of butter, melted

Ingredients For Chocolate Truffle Mix:

3/4 cup heavy cream

8 ounces of good-quality (70%) semi-sweet chocolate, finely chopped

1 teaspoon of pure vanilla extract (I used rum extract and it was even better than vanilla)

1/4 cup cocoa powder, for dusting

Ingredients For Topping:

1 cup whipping cream

2 -3 teaspoons granulated sugar

1 teaspoon pure vanilla

1 small container of fresh raspberries, rinsed and dried

Directions:

1. Use fork to combine melted butter and crushed chocolate wafers.

2. Spray the inside of six (6) cups of a muffin pan with vegetable cooking spray.

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.

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.

5. Place muffin tin in refrigerator until the chocolate truffle recipe is prepared.

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.

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.

8. Remove muffin tin from refrigerator. Place one raspberry in the bottom center of each cup.

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.

10. Place muffin tin back into fridge for at least one hour.

11. Meanwhile, you can make the raspberry sauce (recipe follows) and then the whipped cream.

Raspberry Sauce:

Ingredients:

1 - 12 ounce package of frozen raspberries, thawed

1/4 cup sugar

3/4 teaspoon cornstarch

2 tablespoons water

Directions:

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).

2. Transfer juice to a small saucepan; add sugar and cook over medium high heat until hot, about 3 minutes.

3. Meanwhile, mix water and cornstarch until combined.

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.

Final Assembly:

1. Pour 2 to 3 tablespoons of raspberry sauce over one half side of the dessert plate.

2. Carefully remove the chocolate truffle filled cups by the paper overhang, removing paper and place on top of raspberry sauce.

3. Drop 2 to 3 large dollops of whipped cream on top and one side, adding a few fresh raspberries.

4. Using a small strainer, dust lightly with the cocoa powder, which I completely forgot to do before taking the pictures.

You will totally be a rock star in your own world when you serve this dessert....

Cornish Hens Stuffed With Celery, Onions And Garlic, Served With Pan Drippings Gravy

2010-02-06T19:20:00.000-06:00

First of all, I have to say the Cornish Hens smelled so fabulous while cooking that we ripped into them before I remembered to take a final picture. Yes, it just couldn't be helped. The aroma had permeated the entire house, which made us both ravenous. However, I can show you the process I went through, making them. This is just so easy to make that you'll want to make them at least once a week.

Cornish Hens Stuffed With Garlic, Onions And Celery:

Ingredients:

2 Cornish hens

1/2 red onion, chopped

2 stalks celery, chopped

3-4 cloves garlic, diced

4-5 Tablespoons butter, melted

1-2 Tablespoons of fresh Rosemary, chopped

salt, to taste

pepper, to taste

Directions:

1. Remove hens from package and rinse with warm water, and pat dry with paper towels.

2. Season with salt and pepper inside. Stuff with celery, onion and garlic, using steak pins or skewers to close opening.

3. Using a pastry brush, baste the hens with melted butter. Season outside of hens with salt and pepper.

4. Sprinkle any leftover veggies over and around the hens (which will add flavor to the gravy made from pan drippings).

5. Bake in a preheated 325 degree oven for 1 hour to 1 hour and 10 minutes. Turn oven up to 400 degrees for last 10 minutes if hens need more browning.

Gravy From Pan Drippings:

1. Pour drippings from pan into a saucepan, reserving about 1/4 cup to mix with 2 Tablespoons of flour. I use a jar with lid for this. After shaking the jar to mix, add it to the pan drippings. Whisk until smooth and bubbly. Season, if necessary. You can even add a pinch of Tarragon, to add extra flavor.

2. Pour onto plate and place the Cornish hen on top of the gravy. Voila!

3. Serve with a tossed green salad and garlic bread.