tag:blogger.com,1999:blog-88078254007939204722024-02-18T20:22:03.238-08:00Mouth Brothels"Great restaurants are, of course, nothing but mouth-brothels. There is no point in going to them if one intends to keep one's belt buckled." ~Frederic RaphaelMary Griggshttp://www.blogger.com/profile/01822575697746595717noreply@blogger.comBlogger221125tag:blogger.com,1999:blog-8807825400793920472.post-6898927837067057682013-05-23T18:21:00.001-07:002013-05-23T18:21:33.060-07:00Switching to WordpressI'm heading over to Wordpress to host this site, I'll try and mirror things but head over to <a href="http://www.mouth-brothels.com/">http://www.mouth-brothels.com/</a> for the latest posts!<br />
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(<a href="http://mouthbrothels.wordpress.com/">http://mouthbrothels.wordpress.com/</a>)Mary Griggshttp://www.blogger.com/profile/01822575697746595717noreply@blogger.com0tag:blogger.com,1999:blog-8807825400793920472.post-65287273472912270742013-05-22T13:26:00.000-07:002013-05-22T13:31:22.684-07:00Strawberry-Watermelon SorbetOn my drive back to New Orleans from Lafayette, I stopped at a roadside stand and picked up a flat of strawberries. Louisiana's strawberries are wonderful and I'm always sad to see the end of fresh, local berries.<br />
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<br />
I decided to start using them up by making Strawberry-Watermelon Sorbet. I watched <a href="http://www.pbs.org/food/shows/chef-john-beshs-new-orleans/">John Besh's New Orleans</a> the other day and saw him making this for dessert. It is a super easy recipe and is like eating summer!<br />
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<span style="font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia;">WATERMELON-STRAWBERRY SORBET</span><br />
<span style="font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 15.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia;">1 pint strawberries, hulled<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 15.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia;">1 cup diced, seeded watermelon<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia;">1 teaspoon lemon juice<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia;">About 1/2 cup granulated sugar<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia;"><br /></span>
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<br /></div>
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<span style="font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia;">1. In a blender, purée strawberries, watermelon,
lemon juice and sugar until smooth. Taste to make sure the purée has the
correct amount of sugar. Add more sugar or fruit if necessary.<o:p></o:p></span><br />
<span style="font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia;"><br /></span></div>
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<span style="font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia;">2. Transfer to the canister of an ice cream maker
and process according to the manufacturer's instructions. Keep the sorbet in
the freezer until ready to use.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBIxLFFQucCao3F4oi587gS9-CQfgpIeL1fxu4GUl9UIajV7zdYL9GV42gDS328POaBu3wvRKlL4pjJeiwUy_kxEq_qsF2_BI1DKowNhpenrY7QKy-umt_tS7g0_npCZ8x_zA-e3bNH9w/s1600/strawberry+watermellon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBIxLFFQucCao3F4oi587gS9-CQfgpIeL1fxu4GUl9UIajV7zdYL9GV42gDS328POaBu3wvRKlL4pjJeiwUy_kxEq_qsF2_BI1DKowNhpenrY7QKy-umt_tS7g0_npCZ8x_zA-e3bNH9w/s400/strawberry+watermellon.jpg" width="400" /></a></div>
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<span style="font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia;">Such beautiful color!</span></div>
<!--EndFragment-->Mary Griggshttp://www.blogger.com/profile/01822575697746595717noreply@blogger.com0tag:blogger.com,1999:blog-8807825400793920472.post-8227315790238440852013-05-19T16:38:00.001-07:002013-05-19T17:24:25.704-07:00Carrot Cake CupcakesI bought the smallest bag of carrots I could find in the grocery store for a stew I was making and still had plenty left over. I had enough to make a carrot cake. As what I like best about carrot cake is the cream cheese frosting, I decided to make cupcakes so I could get lots of frosting per bite.<br />
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If you want to kick it up a notch, replace 2 teaspoons of vanilla extract with 2 teaspoons of Praline Liquor.<br />
<br />
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<div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;"><br /></span></div>
<div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">Carrot Cake</span></div>
<ul style="list-style-type: disc;">
<li style="color: #3c3c3c; font: 14.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">2 cups all purpose flour</span></li>
<li style="color: #3c3c3c; font: 14.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">2 cups sugar</span></li>
<li style="color: #3c3c3c; font: 14.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">2 teaspoons baking soda</span></li>
<li style="color: #3c3c3c; font: 14.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">2 teaspoons ground cinnamon</span></li>
<li style="color: #3c3c3c; font: 14.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon salt</span></li>
<li style="color: #3c3c3c; font: 14.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">4 eggs</span></li>
<li style="color: #3c3c3c; font: 14.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 1/2 cups vegetable oil</span></li>
<li style="color: #3c3c3c; font: 14.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">3 cups grated carrots</span></li>
<li style="color: #3c3c3c; font: 14.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 1/2 cups chopped pecans</span></li>
</ul>
<div style="color: #3c3c3c; font: 14.0px Arial; margin: 0.0px 0.0px 9.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">Frosting: </span></div>
<ul style="list-style-type: disc;">
<li style="color: #3c3c3c; font: 14.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">2 (8-ounce) packages cream cheese, room temperature</span></li>
<li style="color: #3c3c3c; font: 14.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 stick butter, room temperature</span></li>
<li style="color: #3c3c3c; font: 14.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">2 lbs powdered sugar </span></li>
<li style="color: #3c3c3c; font: 14.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">4 teaspoon vanilla extract </span></li>
<li style="color: #3c3c3c; font: 14.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 tsp salt</span></li>
<li style="color: #3c3c3c; font: 14.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 cup chopped pecans</span></li>
</ul>
<div style="color: #3c3c3c; font: 14.0px Arial; margin: 0.0px 0.0px 0.0px 36.0px; min-height: 16.0px;">
<span class="Apple-style-span" style="font-size: small;"><br /></span></div>
<div style="color: #3c3c3c; font: 14.0px Arial; margin: 0.0px 0.0px 9.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">Preheat oven to 350 degrees F. Line two muffin pans with cupcake liners.</span></div>
<div style="color: #3c3c3c; font: 14.0px Arial; margin: 0.0px 0.0px 9.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a mixer, blend until combined. Add carrots and pecans.</span></div>
<div style="color: #3c3c3c; font: 14.0px Arial; margin: 0.0px 0.0px 9.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">Pour into pans. Bake for 30 to 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on racks and allow to cool completely before frosting.</span></div>
<div style="color: #3c3c3c; font: 14.0px Arial; margin: 0.0px 0.0px 9.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">For the frosting:</span></div>
<div style="color: #3c3c3c; font: 14.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">Add all ingredients, except nuts, into a medium bowl and beat until fluffy. Stir in the nuts. Spread frosting on top of each cupcake. </span></div>
<div>
<br /></div>
Mary Griggshttp://www.blogger.com/profile/01822575697746595717noreply@blogger.com1tag:blogger.com,1999:blog-8807825400793920472.post-19661756443443913272013-05-12T11:22:00.000-07:002013-05-12T11:22:19.404-07:00Chocolate Pistachio BarkEver have one of those days where you're just craving chocolate and are tempted to just open a bag of semi-sweet morsels and dig in? Well, I've got a bark recipe that will go a long way to satisfying even the most massive craving plus do a number on your salt craving as well.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiINe1p2953POHUnWBadxYGmK3lGM7JkI791T6fVLQnz2wgDa6C7bckJP_B8Z4qpud3xi7P5zj_BZKebG8MuIf3jrk6cY_-WI0db0ZPG3B3qIHvlrNuJf-6f6pR61lrf-Z4nHcFrZaWF5Y/s1600/bark.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiINe1p2953POHUnWBadxYGmK3lGM7JkI791T6fVLQnz2wgDa6C7bckJP_B8Z4qpud3xi7P5zj_BZKebG8MuIf3jrk6cY_-WI0db0ZPG3B3qIHvlrNuJf-6f6pR61lrf-Z4nHcFrZaWF5Y/s400/bark.jpg" width="400" /></a></div>
<br />
This recipe can be made with bittersweet or semi-sweet chocolate. I prefer bittersweet. I've also made it with pecans and my mom likes it with slivered almonds. Just make sure that whatever nut you use, you roast them to bring out their nutty goodness.<br />
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Bittersweet Chocolate Pistachio Bark<br />
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<br />
<div class="MsoNormal">
1 lb of bittersweet chocolate, chopped</div>
<div class="MsoNormal">
½ cup unsalted roasted pistachios</div>
<div class="MsoNormal">
2 to 3 pinches of grey salt</div>
<div class="MsoNormal">
<br /></div>
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<div class="MsoNormal">
Line a cookie sheet with parchment paper. In a double boiler
set over simmering water, heat the bittersweet chocolate until two-thirds
melted. Remove from the heat. Stir the chocolate until it is completely melted.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Spread the warm chocolate on the parchment paper to a rough
13 inch rectangle. Scatter the pistachios evenly over the melted chocolate,
gently tap the cookie sheet on the work surface to flatten the chocolate and
allow the topping to sink in slightly. Sprinkle on the salt.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Refrigerate for about 15 minutes, just until firm. Cut or
break the bark into 2 inch pieces and serve.</div>
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<!--EndFragment-->Mary Griggshttp://www.blogger.com/profile/01822575697746595717noreply@blogger.com0tag:blogger.com,1999:blog-8807825400793920472.post-12589713165597229402013-05-11T19:57:00.001-07:002013-05-11T20:14:52.461-07:00Old School Root Beer Glazed Baked HamI'm a big fan of Tom Fitzmorris' <a href="http://www.nomenu.com/recipes/RootBeerHam.html">Root Beer Glazed Baked Ham</a>. The glaze is fantastic and the cooking method makes the perfect crust on the outside.<br />
<br />
However, I was in Rouse's grocery store the other day and saw they now have an Abita Root Beer Glaze in a bottle. So, I bought it, a New Orleans Chisesi ham and invited a couple of guinea pigs...I mean friends over to see if the glaze was a decent alternative to the two day process of glaze making and baking.<br />
<br />
I scored the meat and squirted on the glaze and then patted on a mix of brown sugar and dry mustard. I cooked the ham at 350 degrees F for 15 minutes a pound until it registered 160 on a meat thermometer.<br />
<br />
What came out was tender and delicious with a lovely crust and beautiful color.<br />
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Dinner was great but I'm now really looking forward to the ham sandwiches!Mary Griggshttp://www.blogger.com/profile/01822575697746595717noreply@blogger.com0tag:blogger.com,1999:blog-8807825400793920472.post-13846701785682475722013-05-05T16:09:00.000-07:002013-05-05T16:09:04.352-07:00Mini Soft Pretzels<!--[if gte mso 9]><xml>
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<span style="color: #262626; font-family: Verdana; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">I had an urge for homemade pretzels yesterday but knew it was a long process with two long rises on the dough. I started it around noon today and finally ate my first pretzel at 4:30. If you want to make larger pretzels, don't divide the dough and roll them out to at least 20".</span><br />
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<span style="color: #262626; font-family: Verdana; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">These are nice and chewy. Best served hot from the oven, they are also delicious warmed up in the microwave for a few seconds the next day.</span><br />
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<span style="color: #262626; font-family: Verdana; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">Mini Soft Pretzels</span><br />
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<span style="color: #262626; font-family: Verdana; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">1-1/2 cup warm water (about
110 degrees) <o:p></o:p></span></div>
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<span style="color: #262626; font-family: Verdana; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">1/4 cup + 2 tablespoons
honey <o:p></o:p></span></div>
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<span style="color: #262626; font-family: Verdana; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">1-1/2 teaspoon instant or
rapid-rise yeast <o:p></o:p></span></div>
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<span style="color: #262626; font-family: Verdana; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">1-1/2 teaspoon salt <o:p></o:p></span></div>
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<span style="color: #262626; font-family: Verdana; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">4-1/2 to 5 cups bread flour <o:p></o:p></span></div>
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<span style="color: #262626; font-family: Verdana; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">3 tablespoons baking soda <o:p></o:p></span></div>
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<span style="color: #262626; font-family: Verdana; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">3 tablespoons melted butter</span></div>
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<span style="color: #262626; font-family: Verdana; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">3 tablespoons coarse salt<o:p></o:p></span><br />
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<span style="color: #262626; font-family: Verdana; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">Stir the water and honey together in a heat proof measuring cup,
microwave for 1 minute or until the water is about 105-degrees. Add yeast,
whisk together and allow to proof for 5 minutes.<o:p></o:p></span><br />
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<span style="color: #262626; font-family: Verdana; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">Place the salt and flour and in bowl of standing mixer equipped
with dough hook. With the mixer on low, slowly add the honey/water/yeast
mixture. Increase the speed slightly and mix the dough for 10 minutes,
adding an additional ½ cup of flour if dough is too sticky.<o:p></o:p></span><br />
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<span style="color: #262626; font-family: Verdana; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">Put dough on a lightly floured counter and form into a smooth
ball. Coat a large mixing bowl with oil. Place the dough in the bowl and turn to
coat in the oil. Tightly cover with plastic wrap and allow rise at room
temperature for 1 to 1-1/2 hours (depending upon room temperature) until it has
doubled in size.<o:p></o:p></span><br />
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<span style="color: #262626; font-family: Verdana; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">Gently deflate the dough. Re-cover and allow to continue to rise
for another hour until it has doubled in size.<o:p></o:p></span><br />
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<span style="color: #262626; font-family: Verdana; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">Divide the dough in half and place one half in a bag in the
refrigerator for later use (can also be frozen at this stage). Cut the remaining dough into 18 equal pieces. Roll each piece
into a 6” rope, let them rest while you roll the remaining, then roll them out
to about 12 to 18”. This extra relaxation time will make them easier to finish
rolling. Shape each rope into a pretzel by </span><span style="font-family: "Lucida Grande"; mso-bidi-font-family: "Lucida Grande";">holding each end, cross
them, twist and press down with a drop of water</span><span style="color: #262626; font-family: Verdana; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">. Place
on a parchment-lined baking sheet.<o:p></o:p></span><br />
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<span style="color: #262626; font-family: Verdana; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">Adjust the oven rack to the middle position and pre-heat the
oven to 400 degrees.<o:p></o:p></span><br />
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<span style="color: #262626; font-family: Verdana; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">Add 6 cups water into a 12-inch skillet. Stir in the baking
soda, and bring to a boil over high heat. <o:p></o:p></span></div>
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<span style="color: #262626; font-family: Verdana; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">Using a spider gently place around 4 pretzels into the boiling
water, top-side down for 30 seconds. Using tongs, carefully flip over and boil
the second side for another 30 seconds. Remove the pretzels, drain briefly on
wire rack, then place back onto the prepared baking sheet. <o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB9b8JMItGbi4Mzn-d1kddMeo4oW9cCIKTx5_7NOf9GC_qxGJnkGVT0QL7kGZEwbXV67zozfDjFmehJPNueARz_6bMToZS1k7E1fMkVXjTmoyEF_TXVo-0gRFceta5kiXmVSW9ZuBDI5Y/s1600/boil+phase.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB9b8JMItGbi4Mzn-d1kddMeo4oW9cCIKTx5_7NOf9GC_qxGJnkGVT0QL7kGZEwbXV67zozfDjFmehJPNueARz_6bMToZS1k7E1fMkVXjTmoyEF_TXVo-0gRFceta5kiXmVSW9ZuBDI5Y/s320/boil+phase.jpg" width="320" /></a></div>
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<span style="color: #262626; font-family: Verdana; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">Brush with melted butter, sprinkle with coarse salt and bake for
7 minutes. Rotate the sheet before baking for another 7 minutes, until the
pretzels are well-browned.<o:p></o:p></span><br />
<span style="color: #262626; font-family: Verdana; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;"><br /></span></div>
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<span style="color: #262626; font-family: Verdana; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">Let the pretzels from cool on a
wire rack for 5 minutes and enjoy!</span></div>
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<!--EndFragment-->Mary Griggshttp://www.blogger.com/profile/01822575697746595717noreply@blogger.com0tag:blogger.com,1999:blog-8807825400793920472.post-71406288021338889822013-05-02T12:58:00.002-07:002013-05-02T12:59:03.627-07:00Venezia Restaurant<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz8eGQKQVvFb1wY39FpnXqouFjkU4t1WwBswIeVv_kO9DWHyOJgNWBCZi8Oj9NlOoejbU-3fRcTo5qxsG1SZACq_xSx6cZ-Y2bLhbNQVnRgFtT0_WnOdEhzRMuQ-xRC17ECJkijifyhYA/s1600/venezia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz8eGQKQVvFb1wY39FpnXqouFjkU4t1WwBswIeVv_kO9DWHyOJgNWBCZi8Oj9NlOoejbU-3fRcTo5qxsG1SZACq_xSx6cZ-Y2bLhbNQVnRgFtT0_WnOdEhzRMuQ-xRC17ECJkijifyhYA/s320/venezia.jpg" width="320" /></a></div>
<br />
Walking into <a href="http://www.venezianeworleans.com/">Venezia's</a> one expects red checked tablecloths and wicker basket Chianti bottles with candle wax dripping down the sides. This is old school Italian food (they've been around since 1957) in MidCity. If you're looking for unpretentious and casual Italian for reasonable prices, look no further.<br />
<br />
I went there last night after a board meeting with some friends from the <a href="http://forumforequality.org/">Forum For Equality</a>. I had had an eventful day of testifying up in Baton Rouge on a public employment bill that, ultimately, was defeated. You can read all about it on the Forum's blog: <span style="font-size: small;"><span style="font-weight: normal;"><a href="http://forumforequality.wordpress.com/2013/05/01/committee-hearing-on-house-bill-85/" rel="bookmark">Committee Hearing on House Bill 85</a></span></span><br />
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On the recommendation from Susan, I ordered the Cannelloni.<br />
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It was delicious, with the tight rolls of pasta filled with tender ground veal. The red and white sauces were scrumptious. I used some of the cheese bread to sop up the remainder.<br />
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John also ordered the Cannelloni and he seemed to enjoy his as much as I enjoyed mine.<br />
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Mickie had the lasagna which was also good - many layers of cheesy goodness to be had there but the amount of sauce was a little overwhelming.<br />
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Susan had the Chicken Marsala, which had a good flavor but came with canned mushrooms, so it was a bit of a disappointment. I think I can do better at home.<br />
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All in all, a pretty decent place to go back in time for the sort of food that sticks to your ribs without sticking it to your wallet.Mary Griggshttp://www.blogger.com/profile/01822575697746595717noreply@blogger.com2tag:blogger.com,1999:blog-8807825400793920472.post-20104102124141830572013-04-29T10:48:00.001-07:002013-05-23T16:17:13.083-07:00Modified Shrimp MoscaI've had a recipe in my files for a while from <a href="http://moscasrestaurant.com/">Mosca's Restaurant</a> in Avondale, Louisiana. The original used too much salt and dried herbs instead of fresh, neither of which seemed palatable to my taste. I also wanted a hair more heat, so I halved the black pepper and added 1/2 teaspoon of cayenne pepper.
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Modified Shrimp Mosca
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<br />
Serves 2
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2 pounds large (21–30 count) Louisiana shrimp, peeled and deveined<br />
1/4 cup olive oil<br />
1/2 teaspoon salt<br />
1/2 teaspoon freshly ground black pepper<br />
1/2 teaspoon cayenne pepper<br />
3 Tablespoons oregano<br />
3 Tablespoons rosemary, chopped<br />
3 bay leaves<br />
6-10 cloves garlic, mashed<br />
1/2 cup dry white wine
French bread
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<br />
Add the shrimp, oil, salt, pepper, oregano, rosemary, bay leaves, and garlic to a large skillet set over medium-high heat.
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Cook, stirring occasionally, for 5 to 7 minutes until shrimp are pink and the liquid in the pan is nearly gone.
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Reduce heat to medium-low and add the wine.
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Cook at a low simmer until the liquid is reduced by half, about 5 to 7 minutes.
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Serve the shrimp hot with the pan juices. Use French bread to mop up the sauce.
Mary Griggshttp://www.blogger.com/profile/01822575697746595717noreply@blogger.com0tag:blogger.com,1999:blog-8807825400793920472.post-59965333192260875982013-04-28T12:22:00.002-07:002013-05-23T16:19:32.686-07:00Chewy Chocolate CookiesIt's that time of the month for chocolate cravings. I had nothing ready made that would satisfy my sweet tooth so I decided to make cookies. But what kind of cookies? Chocolate chip weren't going to be chocolatey enough for my hunger. Going through my baking supplies I found a bag of Reese's Peanut Butter chips.
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The recipe on the back of the package was a start but the 3/4 cups cocoa wasn't going to be sufficient. I made a couple of tweeks to it and they were nearly perfect. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZmh_YZpadtp6ILZ6yhC-JoiXtZed6-KlfG4czUiPPGot110FQCcTC5D2Xo5yZCigvIWe9Bz7yM_YnMO-ymhjoOLH86PZyF5cg1ybPfS0zYY8apB7UISfagP-TX-8ZDFL2_gcobWF-i8/s1600/dough.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZmh_YZpadtp6ILZ6yhC-JoiXtZed6-KlfG4czUiPPGot110FQCcTC5D2Xo5yZCigvIWe9Bz7yM_YnMO-ymhjoOLH86PZyF5cg1ybPfS0zYY8apB7UISfagP-TX-8ZDFL2_gcobWF-i8/s320/dough.jpg" /></a>
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Chewy Chocolate Cookies with Peanut Butter chips
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2 cups flour<br />
3/4 cups cocoa<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1 1/4 cup butter (2.5 sticks)<br />
2 cups sugar<br />
2 eggs<br />
2 tsp vanilla<br />
2 cups peanut butter chips<br />
1 cup semi-sweet chocolate morsels
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Preheat oven to 350 degrees F
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Mix together flour, cocoa, baking soda and salt and set aside. Cream together butter and sugar. Add in eggs and vanilla and mix well. Gradually all flour mixture and beat until combined. Stir in chips.
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Drop by rounded teaspoons onto ungreased baking sheets. Bake for 8-10 minutes. Cookies will puff while baking and flatten while cooling. Cool slightly before removing from sheet and letting cool on wire racks.
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The mason jar is filled with strawberry wine that went remarkably well with the cookies.
Mary Griggshttp://www.blogger.com/profile/01822575697746595717noreply@blogger.com0tag:blogger.com,1999:blog-8807825400793920472.post-49468809866874727462013-04-22T13:48:00.001-07:002013-04-22T14:15:48.186-07:00Arnaud's Restaurant<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2KHo5-KvPqbOZiyt8ov2uTJKIZKXFal5vMYnVFX1X3zbF77-LTSg5EsbBz19aExJcJbwKOUveqmwh-gfS3aWlcnZcQBgXhaS5VMJL7GlsOgUmgV6LJqfGE2-QaynrGdtRGfsO4G3znrE/s1600/arnauds+front.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2KHo5-KvPqbOZiyt8ov2uTJKIZKXFal5vMYnVFX1X3zbF77-LTSg5EsbBz19aExJcJbwKOUveqmwh-gfS3aWlcnZcQBgXhaS5VMJL7GlsOgUmgV6LJqfGE2-QaynrGdtRGfsO4G3znrE/s320/arnauds+front.jpg" /></a>
Dustin Lance Black, the Academy Award winning screenwriter for Milk, came in to town for a staged production of "8" to benefit the <a href="http://www.forumforequality.com/">Forum For Equality</a>. I was able to attend brunch with him and some of the Forum Board members and supporters before the event at <a href="http://www.arnaudsrestaurant.com/">Arnaud's Restaurant</a> in the French Quarter.
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I arrived early to visit the Mardi Gras Museum. In a portion of the upstairs, there is a collection of some of the costumes and jewelry worn by the restaurant's founder and his daughter and grand daughter to many of the Krewe balls from the 1940's to the 1970's. One of my favorites was this dress is called "Vintage Champagne." It was worn when she was Queen of the Sparta Krewe in 1954. The entire court dressed as delicious wines and dishes.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhreHBnfbJeJh3BOAe0CtSYdPLJaGX4qzC5bm5hWoeSwirHjJ7cVSi0jecOKgIv-5j-zuEbhYFV_8hyphenhyphen-2Q6bANPlViQd4oa_xfoPS1VHU2XbGdhrP01UTkafNtQugtWtCEtRuRzQqa5xCE/s1600/IMG_20130421_124624_891.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhreHBnfbJeJh3BOAe0CtSYdPLJaGX4qzC5bm5hWoeSwirHjJ7cVSi0jecOKgIv-5j-zuEbhYFV_8hyphenhyphen-2Q6bANPlViQd4oa_xfoPS1VHU2XbGdhrP01UTkafNtQugtWtCEtRuRzQqa5xCE/s320/IMG_20130421_124624_891.jpg" /></a>
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The brunch was truly wonderful. We were put in one of the private rooms upstairs and our waiter was quick and responsive, especially considering how everything had to be carried up from the bar and the kitchen on the first floor.
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The Sunday Jazz brunch is a prix fixe menu but the choices are pretty remarkable. There were four main choices for appetizer, plus soups, gumbos and oysters on the half shell. I started with the Shrimp Remoulade. A very spicy sauce that was missing the mayonaise of traditional remoulade's.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-C8b8lmK8xn3Q0CU2QWxTd7y1XwYySg9Xjx3GWwgJDME50YYSENGcezeY8_Fm6vzbNuHx_SWqz0jmFJR-PHX93Kfd8i1UeRaTmjTGcF4HrygSp_QOeABcpDzLWirvrLdaf5fx-1nCgn4/s1600/shrimp+remoulade.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-C8b8lmK8xn3Q0CU2QWxTd7y1XwYySg9Xjx3GWwgJDME50YYSENGcezeY8_Fm6vzbNuHx_SWqz0jmFJR-PHX93Kfd8i1UeRaTmjTGcF4HrygSp_QOeABcpDzLWirvrLdaf5fx-1nCgn4/s320/shrimp+remoulade.jpg" /></a>
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We all got the same salad and I was yawning too much to take a picture.
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For the entree, I had their grillades and grits made with veal scallopini. The sauce was rich with vegetables and the cheese grits were perfect accompaniment.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMN4eIq20n9OM3oJFiwWI6nG-gMCpr8p5ZQ4_Q0DZz3uwOQiRJelOXazphzkFxCu2bImeUP4v32B25Rizxll3lYdhLHU7wQGtjB54BOMb5acJLwB3pyukJEkZMQRbydhbZ7qzo5HayFBc/s1600/grillades+and+grits.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMN4eIq20n9OM3oJFiwWI6nG-gMCpr8p5ZQ4_Q0DZz3uwOQiRJelOXazphzkFxCu2bImeUP4v32B25Rizxll3lYdhLHU7wQGtjB54BOMb5acJLwB3pyukJEkZMQRbydhbZ7qzo5HayFBc/s320/grillades+and+grits.jpg" /></a>
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I was sitting next to Dustin Lance Black and he was kind enough to trade bites. He had gotten the crabmeat cheesecake. OMG! Talk about luscious.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1k8ZT-itf1CVA6KbMvgOzXj8UcxSZ281tlfsbnAAPGao3RqNWnCcYywcNblQdycy4egWhVuhVYYNCampcENH2AqNdF38oLr1-uqh3cagHIDMrNoeEro7ukvMQxouMRmjMDg48Imxynog/s1600/crab+cheesecake.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1k8ZT-itf1CVA6KbMvgOzXj8UcxSZ281tlfsbnAAPGao3RqNWnCcYywcNblQdycy4egWhVuhVYYNCampcENH2AqNdF38oLr1-uqh3cagHIDMrNoeEro7ukvMQxouMRmjMDg48Imxynog/s320/crab+cheesecake.jpg" /></a>
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My friend, Mickie, got the Shrimp Clemenceau. I usually don't order that because I'm not a fan of peas but the mushrooms, crispy outside and tender inside Brabant potatoes and butter poached shrimp were delicious.
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Dessert was just as good as the rest of the meal. I ordered the Chocolate Devastation, which is a dense, flourless cake. All it needed was a glass of milk and I would have been in heaven.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisWkCnmkjC8YQoXqr_DgmE4yuzSSBQfIBUmuKOFVLVMFAYRdVoIBtZTYOckbJIKjsrb3Z2Pbjb-DRxsg_x31UCyGFW-XfUkAJSgF89vdnv9Vghr_KhY-VJmDZs3USJWxSJGHcnfsWbqtk/s1600/chocolate+devestation.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisWkCnmkjC8YQoXqr_DgmE4yuzSSBQfIBUmuKOFVLVMFAYRdVoIBtZTYOckbJIKjsrb3Z2Pbjb-DRxsg_x31UCyGFW-XfUkAJSgF89vdnv9Vghr_KhY-VJmDZs3USJWxSJGHcnfsWbqtk/s320/chocolate+devestation.jpg" /></a>
<p></p>
Several people had the Louisiana Strawberries marinated in port, red wine and spices.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv3JG3DsAMZCzjEPPbV20cJxdS_WrEaGCH2o2tQtH2B6y0nWw3jFNAYPsDfVYP7-56KHSe7LdZuVDnAVicGKNmtmgbHJC260q_367lUGZ-ID3m6Qm_svkCZxg4g1DcofjiQjAC0khAoXU/s1600/louisiana+strawberries.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv3JG3DsAMZCzjEPPbV20cJxdS_WrEaGCH2o2tQtH2B6y0nWw3jFNAYPsDfVYP7-56KHSe7LdZuVDnAVicGKNmtmgbHJC260q_367lUGZ-ID3m6Qm_svkCZxg4g1DcofjiQjAC0khAoXU/s320/louisiana+strawberries.jpg" /></a>
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What was fun is that we also had people order the Bananas Foster and Crepe Suzette. Eric did a really nice job for the occasion. As my buddies Beavis and Butthead say, "Fire is cool!"
Bananas Foster Flaming<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQohSCvvkPiDxzKAEJ2caLBUtjO3niqpti27Bt1H0pWMGO7qfEfQUORz04RLxyvFmCEQNaa3QTJjtpZwxVUxQASRqRylOsluOHFd-6TCZVbLNxGqPn-vyd1f2YpebQcZ7VAjOGnAZhnE/s1600/bananas+foster.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQohSCvvkPiDxzKAEJ2caLBUtjO3niqpti27Bt1H0pWMGO7qfEfQUORz04RLxyvFmCEQNaa3QTJjtpZwxVUxQASRqRylOsluOHFd-6TCZVbLNxGqPn-vyd1f2YpebQcZ7VAjOGnAZhnE/s320/bananas+foster.jpg" /></a>
Crepe Suzette Flambe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFseypRsCrnArrvVp_fOZHYesidBR7yfoVo_ssl8VllUDCyJx56RqM2k7atG82Qwkf0n-9ArOFpQY0qI-dkXxhwHbYT6AdbJGYuDOcqEHdg6EYpX-obyCSAM0uVMnshwzQeJaj6OrKLpI/s1600/crepe+suzette+creation.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFseypRsCrnArrvVp_fOZHYesidBR7yfoVo_ssl8VllUDCyJx56RqM2k7atG82Qwkf0n-9ArOFpQY0qI-dkXxhwHbYT6AdbJGYuDOcqEHdg6EYpX-obyCSAM0uVMnshwzQeJaj6OrKLpI/s320/crepe+suzette+creation.jpg" /></a>
<p></p>
All and all it was a wonderful meal but the price puts it in the special event category for me.
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At the end, I was able to get a picture taken with Dustin:
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<p></p>
I think he enjoyed the meal as much as I did!
Mary Griggshttp://www.blogger.com/profile/01822575697746595717noreply@blogger.com0tag:blogger.com,1999:blog-8807825400793920472.post-36552286789182349012013-04-21T09:17:00.001-07:002013-04-22T14:16:19.988-07:00Garbage Dip
I threw a birthday party for myself and one of the things I served was a hot cheesy dip. This dip is great with tortilla chips and terrific over pasta or on a baked potato. Plus, the broccoli makes it almost healthy!
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuNf3V28QuDm8Wv-_drUpVUNpXOQ2mugZ4nJiYVXNYcWUls2WzRmPMNK7Y98-B5-dvRktF5zRTFozhEHGlmMMz-Wa5EsHtDYLRhPu04eNHpjGnw84Vf2RAG7nwZHUN5Yq9ALra_xplXXE/s1600/double+boiler.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuNf3V28QuDm8Wv-_drUpVUNpXOQ2mugZ4nJiYVXNYcWUls2WzRmPMNK7Y98-B5-dvRktF5zRTFozhEHGlmMMz-Wa5EsHtDYLRhPu04eNHpjGnw84Vf2RAG7nwZHUN5Yq9ALra_xplXXE/s320/double+boiler.jpg" /></a>
Garbage Dip
<p></p>
2 lb box velveeta cheese, cubed </br>
2 8 oz boxes cream cheese, cubed </br>
2 cans Ro-tel tomatoes and peppers </br>
4 cloves garlic, chopped </br>
2 lbs breakfast sausage, cooked and drained </br>
24 oz bag chopped broccoli </br>
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Dump all of the above in a slow cooker to let it melt and blend together. Serve with chips.
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I replace the breakfast sausage with ground venison but feel free to use the sausage or any other ground meat. Just brown it first and drain it well.
<p></p>
Here is a picture of it served over pasta. Yum!
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieiO06glq4ThT0qhIGEuVqfuKptQ32uIR8QOIB2yb88qiHCpuVIfHXM_TW9yTMTAcM5BkKIkTslolV1turgEe4xPsFETQM9Fv9C1qkE6fmY1r51DiDdHyPBe_TCr1HA4QQu8pY9NDg8bc/s1600/pasta.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieiO06glq4ThT0qhIGEuVqfuKptQ32uIR8QOIB2yb88qiHCpuVIfHXM_TW9yTMTAcM5BkKIkTslolV1turgEe4xPsFETQM9Fv9C1qkE6fmY1r51DiDdHyPBe_TCr1HA4QQu8pY9NDg8bc/s320/pasta.jpg" /></a>
<p></p>
This does get warmer after you've reheated it a couple times. I buy an extra 1lb block of velveeta and add half of after the first reheating and the next after the third.
<p></p>
Mary Griggshttp://www.blogger.com/profile/01822575697746595717noreply@blogger.com0tag:blogger.com,1999:blog-8807825400793920472.post-44558642234151980812013-04-13T14:08:00.000-07:002013-04-13T14:18:44.900-07:00McKenzie's Chicken in a Box<a href="https://www.facebook.com/pages/McKenzies-chicken-in-a-box/169682286389421">McKenzie's Chicken in a Box</a> in Gentilly is not just where you can get great tasting chicken but you'll find satisfying soul food, too.
<p></p>
Dad got the fried okra, red beans and coleslaw with our 10 piece order (plus 5 jumbo wings for Mom). Tasty fried chicken with a tender crust and very juicy. The pieces are a little odd shaped but sort of look like what happens when I cut a chicken up at home.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpLhfYS5eEped_beet1PcmkguZxMc86P-eSfy2hTbs5erjc44ertnAElbq2KWXUkrJn-3Q-FQDKyBPb2khlrTJqg3afKaW_tdD63mGfTWZ_wYvVKCEpU96mNljOz5AQti-Zwx8cOD0ERE/s1600/mckensies.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpLhfYS5eEped_beet1PcmkguZxMc86P-eSfy2hTbs5erjc44ertnAElbq2KWXUkrJn-3Q-FQDKyBPb2khlrTJqg3afKaW_tdD63mGfTWZ_wYvVKCEpU96mNljOz5AQti-Zwx8cOD0ERE/s320/mckensies.jpg" /></a>
<p></p>
This isn't a place where you can eat in - it is very utilitarian and spare - but, when you need anywhere from 5 pieces to 100 of some of the best fried chicken in the city, come here to pick it up. They are fast and food will still be hot when you get home or to your party.
<p></p>Mary Griggshttp://www.blogger.com/profile/01822575697746595717noreply@blogger.com0tag:blogger.com,1999:blog-8807825400793920472.post-43394981435300446242013-04-12T14:07:00.001-07:002013-04-12T20:00:26.424-07:00Elizabeth's RestaurantMy parent's are in town and we headed over to the Bywater for breakfast at <a href="http://www.elizabethsrestaurantnola.com/">Elizabeth's Restaurant</a>. We had to start with the praline bacon - pig candy at its finest!
<p></p>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKOXJW3SrPBT4KsIoIcr-erfR0nWIWj2raydV6sPn1OuxM4kaSLI9Efev1FzcM6quxBE-Rxux2I4J7c_DBDcgUACzEfsLkujJwfnvOGJ2vAMS_N40RNxxQldsiRIs_9FuqASt5vFSP9ZA/s1600/Elizabeths+praline+bacon.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKOXJW3SrPBT4KsIoIcr-erfR0nWIWj2raydV6sPn1OuxM4kaSLI9Efev1FzcM6quxBE-Rxux2I4J7c_DBDcgUACzEfsLkujJwfnvOGJ2vAMS_N40RNxxQldsiRIs_9FuqASt5vFSP9ZA/s320/Elizabeths+praline+bacon.jpg" /></a>
<p></p>
The recipe is pretty simple:</br>
<p></p>
Praline Bacon</br>
3/4 cup dark brown sugar </br>
3/4 cup chopped pecans</br>
1 pound high quality thick-cut bacon</br>
<p></p>
Mix the pecans and brown sugar together until evenly blended and set aside.
<p></p>
Preheat the oven to 400 degrees. Position wire racks onto two baking sheets. Lay the bacon strips side by side on the rack, edges not touching.
<p></p>
Bake for 10-12 minutes, or until bacon is rendered and browning on the edges but not anywhere near done. NOTE: Time will vary according to the thickness of the bacon so watch it carefully. Remove the pans from the oven and CAREFULLY drain off bacon fat if you desire.
<p></p>
When cool enough to handle move the strips very close together. Spread the brown sugar and pecan mixture evenly over all the slices.
<p></p>
Put back in the oven for about 8 to 10 minutes more or until the topping is bubbly and the bacon is browned. Allow to cool. The bacon will firm as it sits.
<p></p>
But, back to breakfast!
<p></p>
Mom had the huevos rancheros - a wonderful combination of pork, beans, eggs, pico de gallo, sour cream and cheese.
<p></p>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRXsZ_NngEdjMFddm2C-cqcGihPbMxzN5jwhehgmkiPmOmxEtOyeGkJia2h7Mb0yH2m6rbu5FAycFYAq6ix5BoU9k72qT2s0Q9rYh7fSikILn52zMnCCoOpL3X0SFVNJdYHsla_-UXXdg/s1600/elizabeths+juevos+rancheros.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRXsZ_NngEdjMFddm2C-cqcGihPbMxzN5jwhehgmkiPmOmxEtOyeGkJia2h7Mb0yH2m6rbu5FAycFYAq6ix5BoU9k72qT2s0Q9rYh7fSikILn52zMnCCoOpL3X0SFVNJdYHsla_-UXXdg/s320/elizabeths+juevos+rancheros.jpg" /></a>
<p></p>
I had the redneck eggs - poached eggs on fried green tomatoes with hollandaise sauce. Tart green tomatoes, creamy eggs, buttery sauce made my mouth very happy.
<p></p>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMnhh5U0ClLfjljTYnEK1cXd6-Uqxw2pZWlRDuGD-xrO67D5oDjHSGHsb8spZsuhB-92kvKdMGFithEl4o_LUK0h8PKE37TBRlWShy8rWsDICjMgCmX5tD5WJ4k0g_yzxoJbZu_-nY8bE/s1600/elizabeths+redneck+eggs+benedict.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMnhh5U0ClLfjljTYnEK1cXd6-Uqxw2pZWlRDuGD-xrO67D5oDjHSGHsb8spZsuhB-92kvKdMGFithEl4o_LUK0h8PKE37TBRlWShy8rWsDICjMgCmX5tD5WJ4k0g_yzxoJbZu_-nY8bE/s320/elizabeths+redneck+eggs+benedict.jpg" /></a>
<p></p>
Mega yummy!
<p></p>
The coffee was strong, the server friendly and the place wasn't busy at all at 8am on the first Friday of <a href="http://www.fqfi.org/frenchquarterfest/">French Quarter Fest</a>.
<p></p>Mary Griggshttp://www.blogger.com/profile/01822575697746595717noreply@blogger.com0tag:blogger.com,1999:blog-8807825400793920472.post-57457625590581228362013-04-10T10:10:00.001-07:002013-04-10T10:10:03.226-07:00Trailer TrufflesI was craving fudge the other day and pulled out a jar of marshmallow fluff only to realize that, even if it were 'never fail fudge,' I didn't want to make that effort. That's when I realized I had a block of Velveeta cheese product in my fridge.
<p></p>
Cheese fudge is creamier than fluff based but just as good. Because this recipe uses Velveeta, I call it Trailer Truffles.
<p></p>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJDspm2okid-LWZK7CjT9iaep0ZMZ1uEbre0jW51covJtddIMfklh8tky8Ne-HkA6mcuJrafKncyddVaPQD1wr-is82GM7HE1hh8v9PRwXqnDRxQno9gR0Y1M6hWbxXX3qiHOeXEkNHvE/s1600/trailer+truffles.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJDspm2okid-LWZK7CjT9iaep0ZMZ1uEbre0jW51covJtddIMfklh8tky8Ne-HkA6mcuJrafKncyddVaPQD1wr-is82GM7HE1hh8v9PRwXqnDRxQno9gR0Y1M6hWbxXX3qiHOeXEkNHvE/s320/trailer+truffles.jpg" /></a>
<p></p>
Trailer Truffles
<p></p>
8 ounces of Kraft brand Velveeta Pasteurized Prepared Cheese Product </br>
2 pounds Powdered Sugar (aka Confectioner's Sugar) </br>
1/2 pound (2 sticks, or 1 cup) unsalted butter </br>
1/2 cup Cocoa Powder </br>
1 teaspoon Vanilla Extract </br>
1 cup chopped nuts (I use pecans) </br>
<p></p>
Cut the Velveeta and butter into cubes and melt in a double boiler. Sift together the cocoa powder and powdered sugar. After the butter and Velveeta are melted, stir in vanilla and nuts.
<p></p>
Pour buttery cheesy mixture into the cocoa and sugar. Stir thoroughly. Once completely mixed, pour mixture into a 9x13 pan covered in aluminum foil. Let fudge set in the refrigerator before cutting.
<p></p>Mary Griggshttp://www.blogger.com/profile/01822575697746595717noreply@blogger.com0tag:blogger.com,1999:blog-8807825400793920472.post-67356942443247505722013-04-05T14:42:00.001-07:002013-04-05T14:48:44.174-07:00Louisiana Pizza Kitchen - Uptown<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlNfzZMEms_kFsibIBKUT6FenyvPaYBazt2lpmF2_mWF9JJVKr0Xd4D654bIL1e5Z4KoPZcSPDCkH4N_PxT3uxXdfJUI8ZdEDn67mTS5n4hjA7sAhWBDncGrhdms7xx_BKMvkPY7kJ8dY/s1600/lpk+uptown.gif" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlNfzZMEms_kFsibIBKUT6FenyvPaYBazt2lpmF2_mWF9JJVKr0Xd4D654bIL1e5Z4KoPZcSPDCkH4N_PxT3uxXdfJUI8ZdEDn67mTS5n4hjA7sAhWBDncGrhdms7xx_BKMvkPY7kJ8dY/s320/lpk+uptown.gif" /></a>I had another cabal meeting last night, this time at Louisiana Pizza Kitchen Uptown. I always like supporting this place because the owner is such a good corporate citizen to the LGBT community with donations of food, gift certificates for silent auctions, as well as sponsorships for many of our local events.</br>
<p></p>
I started with the fried mushrooms. The dipping sauce was strange - almost but not entirely unlike ranch dressing. The little suckers were good enough to just pop in my mouth without sauce, though. The garlic bread was a thin pizza crust with garlic and Parmesan - very nice with the dipping sauce but I would have like more breading.</br>
<p></p>
My main course was shrimp scampi. The angel hair pasta was perfect and the garlicky sauce delicious. The shrimp were incredibly tiny although the artichoke hearts were nice sized. Good flavor, though.</br>
<p></p>
The waitstaff was quick and efficient and kept drinks full without disrupting the plotting.</br>
<p></p>
Thanks so much to Amy Jones of <a href="http://hijones.com/">Jones Communications</a> for dinner.</br>
<p></p>
Mary Griggshttp://www.blogger.com/profile/01822575697746595717noreply@blogger.com0tag:blogger.com,1999:blog-8807825400793920472.post-80384529790854935892013-03-26T13:20:00.000-07:002013-03-26T13:20:28.724-07:00Cowbell<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.cowbell-nola.com/images/cowbell_mast_red.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="73" src="http://www.cowbell-nola.com/images/cowbell_mast_red.png" width="320" /></a></div>
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I've been meaning to get over to <a href="http://www.cowbell-nola.com/">Cowbell</a> for a while but it wasn't until a good friend had her birthday dinner here that I got around to it. They're located in the Carrollton area, where Oak Street runs into the levee and are decorated rather eclectically in hip country kitsch.<br />
<br />
We started with cocktails. It was a little cold so I had the Chupacabra with cocoa, coffee, tequila and other flavorings. Good but a little to much of the coffee flavor for my taste. The Nutty Irishman was very good and the Fruit Fly was very refreshing with mint and citrus in a sugar rimmed tumbler. I didn't particularly care for the Pim's cup - the tonic/soda they used made it too dry and the mint was confusing.<br />
<br />
I started with the mac and cheese - terrific flavor with a nice selection of cheeses. While it could have been a little more creamy, it very much is something to order for the table and let everyone have a bite.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBnW9U5cfZIe4qCrqlQzP0tuicrgYdKCDeepAmy5sd4_anbC-HVSjVMZdfec0ZO_vjIirgZAtRH6XVD6wwwMhqAhX9DUTySWSQyWnZTmgRcN1oo-fms2uKFUNvUxmR_chNGgrphNc3nrY/s1600/cowbell+mac+and+cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBnW9U5cfZIe4qCrqlQzP0tuicrgYdKCDeepAmy5sd4_anbC-HVSjVMZdfec0ZO_vjIirgZAtRH6XVD6wwwMhqAhX9DUTySWSQyWnZTmgRcN1oo-fms2uKFUNvUxmR_chNGgrphNc3nrY/s320/cowbell+mac+and+cheese.jpg" width="180" /></a></div>
<br />
We all had the Locally World Famous Cowbell Burger. Mine came with white cheddar and house made pickles. The burger is thick, perfectly seasoned, high quality meat and cooked to order. It is definitely one of the best in the city. The bun is lightly toasted and comes with homemade ketchup and their house agogo sauce (which I didn't care for - a mix of mayo, sirracha, and honey).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg49GyWnxq8ICBlYiywT-FbZOBm8IeQdwTUPMf4SQTF8aTUJ4A87oV_2aemz4J1cq45D5pJ6GEX3S2sSfcNrRZSj_SGS7IkudMiUjxWPO0noLhVikcHx1bU5QIf0Y1b0QLQuD328HT2uNQ/s1600/cowbell+burger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg49GyWnxq8ICBlYiywT-FbZOBm8IeQdwTUPMf4SQTF8aTUJ4A87oV_2aemz4J1cq45D5pJ6GEX3S2sSfcNrRZSj_SGS7IkudMiUjxWPO0noLhVikcHx1bU5QIf0Y1b0QLQuD328HT2uNQ/s400/cowbell+burger.jpg" width="400" /></a></div>
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<br />
They had very friendly staff from the hostess who plied us with drinks while we waited for the big table to become open to the server who checked in regularly and was quick to explain specials, desserts and menu items. Lots of humor and teasing, which is a sign of people who enjoy their work and want you to enjoy your experience.<br />
<br />
Definitely worth the visit and on my list to head back to again when I'm craving a good burger!<br />
<br />Mary Griggshttp://www.blogger.com/profile/01822575697746595717noreply@blogger.com0tag:blogger.com,1999:blog-8807825400793920472.post-46971765392188897882013-03-17T13:32:00.001-07:002013-03-17T13:32:14.698-07:00Crock Pot Corned Beef<span class="Apple-style-span" style="color: #38761d;">For St. Patrick's Day, I cooked a corned beef brisket in the crock pot. It was quite delicious and no real work. This is not something that even requires a recipe, although you can add veggies (carrots, onions and potatoes plus cabbage for the last 45 minutes) to the pot to serve with the finished brisket. I, however, primarily eat sandwiches, so I don't bother.</span><br />
<span class="Apple-style-span" style="color: #38761d;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit3h8FJek3QlGI5pPdR2UT6R1a9JkangeQXhqFijLJBm1jzn-nWN1uE9hPUO6BaHCIvToq871M9o0jT2mgvZikMiwtoD2ZqN9a2igOHTEnaW1FHlTbJL-TzZFkL3G-Xfuh7sXA10kljW4/s1600/corned+beef.tiff" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #38761d;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit3h8FJek3QlGI5pPdR2UT6R1a9JkangeQXhqFijLJBm1jzn-nWN1uE9hPUO6BaHCIvToq871M9o0jT2mgvZikMiwtoD2ZqN9a2igOHTEnaW1FHlTbJL-TzZFkL3G-Xfuh7sXA10kljW4/s1600/corned+beef.tiff" /></span></a></div>
<span class="Apple-style-span" style="color: #38761d;">3.5 lb corned beef brisket (plus pickling spice packet)</span><br />
<span class="Apple-style-span" style="color: #38761d;">Water, to cover</span><br />
<span class="Apple-style-span" style="color: #38761d;">1 cup beer</span><br />
<span class="Apple-style-span" style="color: #38761d;"><br /></span>
<span class="Apple-style-span" style="color: #38761d;">Place corned beef in a slow cooker, fat side down. Cover with liquid and cook for either 4 hours on high or 8 hours on low. Beef will be tender when done.</span><br />
<span class="Apple-style-span" style="color: #38761d;"><br /></span>
<span class="Apple-style-span" style="color: #38761d;">Cool on rack, then cut off fat layer before thinly slicing for serving.</span><br />
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<br />Mary Griggshttp://www.blogger.com/profile/01822575697746595717noreply@blogger.com0tag:blogger.com,1999:blog-8807825400793920472.post-42076696858628938142013-03-10T19:24:00.000-07:002013-03-10T19:32:21.045-07:00A drink and a casserole<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">As you may remember, my sort of resolution for 2013 was to try and eat a bit better. Toward that end, I purchased brown rice. Of course, I had completely forgotten how much I dislike its gooey, gummy consistency.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I have found I can mitigate a lot of the issue by lightly toasting the rice first and by making casseroles with it.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Tonight, I started with a Paloma and then made a Chicken Mushroom Casserole.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigLxK7a8Pk6GWylTjfiIb_8opIUvYN-ptX8agActqWd2iaSo5tcWzwbuzIzVSZUKA5wrZJFze0zYhkE2Nf3W4dw_3mz1SDweOPR8wM-LtGmjqKmUJX5NO3r7KW24HZdMmMXIq-tXnjXew/s1600/paloma+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigLxK7a8Pk6GWylTjfiIb_8opIUvYN-ptX8agActqWd2iaSo5tcWzwbuzIzVSZUKA5wrZJFze0zYhkE2Nf3W4dw_3mz1SDweOPR8wM-LtGmjqKmUJX5NO3r7KW24HZdMmMXIq-tXnjXew/s320/paloma+2.jpg" width="180" /></span></a><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #333333; line-height: 14px;"><span id=".reactRoot[1].[1][2][1]{comment10200847460366740_3633183}.0.[1].0.[1].0.[0].[0][2].0.[0]"><span id=".reactRoot[1].[1][2][1]{comment10200847460366740_3633183}.0.[1].0.[1].0.[0].[0][2].0.[0].[0]">Paloma</span></span></span></span><br />
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</span><br />
<div class="MsoNormal" style="color: #333333; margin-bottom: 6pt; margin-left: 15pt; margin-right: 0in; margin-top: 0in;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span style="color: #262626;">1/4 cup fresh squeezed grapefruit
juice <o:p></o:p></span></span></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">
</span>
<div class="MsoNormal" style="color: #333333; margin-bottom: 6pt; margin-left: 15pt; margin-right: 0in; margin-top: 0in;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span style="color: #262626;">1 T agave syrup <o:p></o:p></span></span></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">
<div class="MsoNormal" style="color: #333333; margin-bottom: 6pt; margin-left: 15pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #262626;">1 T lime juice <o:p></o:p></span></div>
<div class="MsoNormal" style="color: #333333; margin-bottom: 6pt; margin-left: 15pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #262626;">1/4 cup tequila <o:p></o:p></span></div>
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<span style="color: #262626;"><br /></span></div>
<div class="MsoNormal" style="color: #333333; margin-bottom: 6pt; margin-left: 15pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #262626;">Salt the rim of a highball or margarita glass.</span></div>
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<span style="color: #262626;"><br /></span></div>
<div class="MsoNormal" style="color: #333333; margin-bottom: 6pt; margin-left: 15pt; margin-right: 0in; margin-top: 0in;">
<span style="color: #262626;">Place all of the ingredients in a shaker with some ice. Mix well, pour
over ice into prepared glass. </span></div>
<div align="center" class="MsoNormal" style="color: #333333; margin-bottom: 6pt; margin-left: 15pt; margin-right: 0in; margin-top: 0in; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="color: #333333; margin-bottom: 6pt; margin-left: 15pt; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="color: #575757;"><br /></span></div>
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #575757; font-family: Verdana, sans-serif; line-height: 14px;">Chicken Mushroom Casserole Recipe</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 14px;">
<div class="MsoNormal" style="color: #333333;">
<br /></div>
</span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 14px;"><div class="MsoNormal" style="color: #333333;">
<span style="color: #3f3f3f;">1 1/2 cup uncooked brown rice</span></div>
</span><span class="Apple-style-span" style="border-collapse: collapse; line-height: 14px;"><div class="MsoNormal" style="color: #333333;">
<span style="color: #3f3f3f;">2 1/2 water</span></div>
</span><span class="Apple-style-span" style="border-collapse: collapse; line-height: 14px;"><div class="MsoNormal" style="color: #333333;">
<span style="color: #3f3f3f;">2 chicken breasts</span></div>
</span><span class="Apple-style-span" style="border-collapse: collapse; line-height: 14px;"><div class="MsoNormal" style="color: #333333;">
<span style="color: #3f3f3f;">2 tablespoons Creole
seasoning</span></div>
</span><span class="Apple-style-span" style="border-collapse: collapse; line-height: 14px;"><div class="MsoNormal" style="color: #333333;">
<span style="color: #3f3f3f;">1 tablespoon
olive oil</span></div>
</span><span class="Apple-style-span" style="border-collapse: collapse; line-height: 14px;"><div class="MsoNormal" style="color: #333333;">
<span style="color: #3f3f3f;">2 tablespoons
butter</span></div>
</span><span class="Apple-style-span" style="border-collapse: collapse; line-height: 14px;"><div class="MsoNormal" style="color: #333333;">
<span style="color: #3f3f3f;">1 lb mushrooms,
cleaned and quartered</span></div>
</span><span class="Apple-style-span" style="border-collapse: collapse; line-height: 14px;"><div class="MsoNormal" style="color: #333333;">
<span style="color: #3f3f3f;">1 large onion, diced</span></div>
</span></span><span class="Apple-style-span" style="border-collapse: collapse; line-height: 14px;"><div class="MsoNormal" style="color: #333333;">
<span style="color: #3f3f3f;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 cloves garlic,
finely chopped </span></span></div>
<div class="MsoNormal" style="color: #333333;">
<span style="color: #3f3f3f;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 large eggs <o:p></o:p></span></span></div>
<div class="MsoNormal" style="color: #333333;">
<span style="color: #3f3f3f;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup cottage
cheese <o:p></o:p></span></span></div>
<div class="MsoNormal" style="color: #333333;">
<span style="color: #3f3f3f;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup sour
cream <o:p></o:p></span></span></div>
<div class="MsoNormal" style="color: #333333;">
<span style="color: #3f3f3f;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/3 cup freshly
grated Parmesan cheese <o:p></o:p></span></span></div>
<div class="MsoNormal" style="color: #333333;">
<br /></div>
<div class="MsoNormal" style="color: #333333; margin-bottom: 15pt;">
<span style="color: #3f3f3f;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a quart saucepan, heat a couple of glugs of olive oil. Add in the dry rice and toast lightly for just a couple of minutes. Pour in the water and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Once done, allow to cool slightly before fixing the rest of the casserole.</span></span></div>
<div class="MsoNormal" style="color: #333333; margin-bottom: 15pt;">
<span style="color: #3f3f3f;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat
oven to 350F degrees. Rub a 9 X 13 baking dish with a bit of olive oil or
butter and set aside. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="color: #333333; margin-bottom: 15pt;">
<span style="color: #3f3f3f;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cut
chicken breasts into pieces and sprinkle with Creole seasoning. In a large cast iron skillet, brown chicken
over medium heat in a little bit of olive oil, about 5 minutes. Remove from pan and set aside.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="color: #333333; margin-bottom: 15pt;">
<span style="color: #3f3f3f;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In the
same <span style="mso-spacerun: yes;"> </span>skillet, melt two tablespoons
of butter. Saute the mushrooms. Stir every minute or so until the mushrooms
have released their liquid and have browned a bit. Add the onions and cook for
another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook
for another minute. Remove from heat and put the chicken back in the pan with any drippings. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="color: #333333; margin-bottom: 15pt;">
<span style="color: #3f3f3f;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a
large bowl whisk together the eggs, cottage cheese and sour cream. Add
the cooled rice. Combine the rice mixture with the chicken and mushrooms. Stir until
well combined and then turn out into your prepared baking dish. Sprinkle with the Parmesan cheese, place in oven for 30 to 45 minutes or until hot
throughout and golden along the edges.</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguRecFi2czqKwfB9KulH3fRcoiGp15eSEmW8KrrCY3lqXX_bCfaGTEav1BNX5rkvQ72yGTrfyK4ryw-Xh2tWT05MFi18j9e5GYYQTTZ7d30dxNvmztqrPO4H7PXOyNdmjHQ_NfyqUNQso/s1600/mush+casserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguRecFi2czqKwfB9KulH3fRcoiGp15eSEmW8KrrCY3lqXX_bCfaGTEav1BNX5rkvQ72yGTrfyK4ryw-Xh2tWT05MFi18j9e5GYYQTTZ7d30dxNvmztqrPO4H7PXOyNdmjHQ_NfyqUNQso/s400/mush+casserole.jpg" width="400" /></a></div>
<div class="MsoNormal" style="color: #333333; font-family: Verdana, sans-serif; margin-bottom: 15pt;">
<br /></div>
</span>Mary Griggshttp://www.blogger.com/profile/01822575697746595717noreply@blogger.com0tag:blogger.com,1999:blog-8807825400793920472.post-16702460685041409312013-03-08T22:27:00.002-08:002013-03-17T13:51:06.164-07:00Hummingbird CakeIt may be a failing of my Southern upbringing but I've never had Hummingbird Cake. However, when a good friend asked for one for her birthday dinner, I went searching for a recipe to suit.<br />
<br />
This old style cake has the flavors of pineapple, banana and pecans, with just a hint of coconut. The recipe I used came from Southern Living and, after I made a couple of changes, resulted in a moist cake that was not overly sweet - sort of a dessert banana bread.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-3ePzezEJATX0XFhLr7xetHzs45Fbft9N71rcFvjaTfuXYy4NNo2IR72B6L70NZ5qXmbe3i6lun9H-VvCIRnPmibptXvJWKX5h7jckiM1P1Txe-Um_IRrmwdM_qnoHw-copy47EP4uEc/s1600/humingbird+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-3ePzezEJATX0XFhLr7xetHzs45Fbft9N71rcFvjaTfuXYy4NNo2IR72B6L70NZ5qXmbe3i6lun9H-VvCIRnPmibptXvJWKX5h7jckiM1P1Txe-Um_IRrmwdM_qnoHw-copy47EP4uEc/s400/humingbird+cake.jpg" width="400" /></a></div>
<br />
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<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span style="font-family: "Trebuchet MS"; font-size: 22.0pt; mso-bidi-font-family: "Trebuchet MS";">Hummingbird Bundt Cake </span><span style="font-family: "Trebuchet MS"; font-size: 15.0pt; mso-bidi-font-family: "Trebuchet MS";"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">
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</span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span style="font-family: "Trebuchet MS"; font-size: 14.0pt; mso-bidi-font-family: "Trebuchet MS";">adapted from Southern Living</span><span style="font-family: "Trebuchet MS"; font-size: 15.0pt; mso-bidi-font-family: "Trebuchet MS";"><o:p></o:p></span></span></div>
<!--EndFragment--><br />
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana, sans-serif; font-size: 15.0pt; mso-bidi-font-family: "Trebuchet MS";">For the cake:<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana, sans-serif; font-size: 15.0pt; mso-bidi-font-family: "Trebuchet MS";">1 cup toasted pecans, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana, sans-serif; font-size: 15.0pt; mso-bidi-font-family: "Trebuchet MS";">3 cups all-purpose flour<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana, sans-serif; font-size: 15.0pt; mso-bidi-font-family: "Trebuchet MS";">2 cups sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana, sans-serif; font-size: 15.0pt; mso-bidi-font-family: "Trebuchet MS";">1 teaspoon baking soda<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana, sans-serif; font-size: 15.0pt; mso-bidi-font-family: "Trebuchet MS";">1 teaspoon ground cinnamon<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana, sans-serif; font-size: 15.0pt; mso-bidi-font-family: "Trebuchet MS";">1/2 teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana, sans-serif; font-size: 15.0pt; mso-bidi-font-family: "Trebuchet MS";">3 large eggs, lightly beaten<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana, sans-serif; font-size: 15.0pt; mso-bidi-font-family: "Trebuchet MS";">1 cup mashed ripe bananas (3 large)<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana, sans-serif; font-size: 15.0pt; mso-bidi-font-family: "Trebuchet MS";">1- 8 oz can crushed pineapple (do not drain)<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana, sans-serif; font-size: 15.0pt; mso-bidi-font-family: "Trebuchet MS";">3/4 cup vegetable oil<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana, sans-serif; font-size: 15.0pt; mso-bidi-font-family: "Trebuchet MS";">1 teaspoon vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana, sans-serif; font-size: 15.0pt; mso-bidi-font-family: "Trebuchet MS";">For the glaze:<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana, sans-serif; font-size: 15.0pt; mso-bidi-font-family: "Trebuchet MS";">4 oz cream cheese, softened<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana, sans-serif; font-size: 15.0pt; mso-bidi-font-family: "Trebuchet MS";">2 cups sifted powdered sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana, sans-serif; font-size: 15.0pt; mso-bidi-font-family: "Trebuchet MS";">1 tsp vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana, sans-serif; font-size: 15.0pt; mso-bidi-font-family: "Trebuchet MS";">2 tablespoons milk<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana, sans-serif; font-size: 15.0pt; mso-bidi-font-family: "Trebuchet MS";">Preheat the oven to 350 degrees.</span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana, sans-serif; font-size: 15.0pt; mso-bidi-font-family: "Trebuchet MS";"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana, sans-serif; font-size: 15.0pt; mso-bidi-font-family: "Trebuchet MS";">Grease and flour a bundt pan; set aside. In a large bowl stir
together the flour, sugar, baking soda, cinnamon, and salt. Next stir in
the eggs, mashed bananas, pineapple, vegetable oil, and vanilla extract; stir
just until dry ingredients are moistened. <o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana, sans-serif; font-size: 15.0pt; mso-bidi-font-family: "Trebuchet MS";">Sprinkle chopped, toasted pecans into the
bottom of the bundt pan, spoon the batter over the pecans. Bake for 1
hour to 1 hour and 10 minutes, or until a tester comes out clean. <o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana, sans-serif; font-size: 15.0pt; mso-bidi-font-family: "Trebuchet MS";">Cool the cake in the pan on a wire rack
for 15 minutes; remove from the pan and allow to cool completely on the wire
rack. <o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Verdana, sans-serif; font-size: 15.0pt; mso-bidi-font-family: "Trebuchet MS";">For the glaze, in a bowl combine the
softened cream cheese, powdered sugar, vanilla extract and 1 tablespoon milk; mix with
a hand mixer until smooth, adding an additional tablespoons of milk if needed. Immediately pour the glaze over the cooled cake, and sprinkle coconut over the top.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<!--EndFragment-->Mary Griggshttp://www.blogger.com/profile/01822575697746595717noreply@blogger.com0tag:blogger.com,1999:blog-8807825400793920472.post-31573545230322006152013-03-05T17:59:00.003-08:002013-03-05T18:08:22.215-08:00Rosemary Chicken PiccataThe rosemary shrub outside my front steps is growing like crazy, so I decided to hack off a bit for dinner tonight.<br />
<br />
I started by roasting small red and purple potatoes with a little olive oil, some chopped rosemary and kosher salt. Then, for the main course, I made Rosemary Chicken Piccata.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxCz_AQiCuf8dBjThyphenhyphenHJTaPNNzCUeLGHHVXerYn94NsbDn-9c6aG_pkzM-yiWVczkr-SuUGK-ARf3LApwYQFbukQ-7DzounBpJsVwsVDhXN5C6mQzgIqs7ZFlyPSvOVZILJUtRniHm5LA/s1600/rosemary+chicken+piccata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxCz_AQiCuf8dBjThyphenhyphenHJTaPNNzCUeLGHHVXerYn94NsbDn-9c6aG_pkzM-yiWVczkr-SuUGK-ARf3LApwYQFbukQ-7DzounBpJsVwsVDhXN5C6mQzgIqs7ZFlyPSvOVZILJUtRniHm5LA/s400/rosemary+chicken+piccata.jpg" width="400" /></a></div>
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<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #313131; mso-fareast-font-family: "Times New Roman";">2 boneless, skinless chicken breasts</span></div>
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<span style="color: #313131; mso-fareast-font-family: "Times New Roman";">1/2 cup all-purpose flour <o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #313131; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon salt</span></div>
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<span style="color: #313131; mso-fareast-font-family: "Times New Roman";">1/4 teaspoon pepper</span></div>
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<span style="color: #313131; mso-fareast-font-family: "Times New Roman";">1 large egg <o:p></o:p></span></div>
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<span style="color: #313131; mso-fareast-font-family: "Times New Roman";">1 teaspoon olive oil<o:p></o:p></span></div>
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<span style="color: #313131; mso-fareast-font-family: "Times New Roman";">3/4 cup dry bread crumbs <o:p></o:p></span></div>
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<span style="color: #313131; mso-fareast-font-family: "Times New Roman";">2 tablespoons fresh, chopped rosemary</span></div>
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<span style="color: #313131; mso-fareast-font-family: "Times New Roman";">2 tablespoons olive oil <o:p></o:p></span></div>
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<span style="color: #313131; mso-fareast-font-family: "Times New Roman";">3 tablespoons unsalted butter, divided <o:p></o:p></span></div>
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<span style="color: #313131; mso-fareast-font-family: "Times New Roman";">1/3 cup freshly squeezed lemon juice (2 lemons - zest first!)<o:p></o:p></span></div>
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<span style="color: #313131; mso-fareast-font-family: "Times New Roman";">1/2 cup dry white wine</span></div>
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<br /></div>
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<span class="Apple-style-span" style="color: #313131;">Preheat the oven to 350 degrees F. Line a sheet pan with
parchment paper.</span></div>
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<span style="color: #313131; mso-fareast-font-family: "Times New Roman";">Pound breast to 1/4-inch thick. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #313131; mso-fareast-font-family: "Times New Roman";">Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in
a shallow plate or pie pan. In a second plate, beat the egg and olive oil. Place the bread crumbs on a third plate and mix in the chopped rosemary. Dredge each chicken breast
first in the flour and then coat with the egg and, finally, dip them into the bread
crumb mixture.<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #313131; mso-fareast-font-family: "Times New Roman";">Heat 2 tablespoon of olive oil in a large saute pan over medium
to medium-low heat. Add the chicken breasts and cook for 3 minutes on each
side, until browned. Place them on the sheet pan and allow them to bake while you make the sauce.<o:p></o:p></span></div>
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<span style="color: #313131; mso-fareast-font-family: "Times New Roman";">For the sauce, over medium heat, melt 1 tablespoon of the butter and then add the lemon zest, lemon juice and wine.
Boil over high heat until reduced in half, about 2 minutes. Drop in the remaining 2 tablespoons of butter and swirl to combine. Add salt and pepper to taste.</span></div>
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<span style="color: #313131; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal">
<span style="color: #313131; mso-fareast-font-family: "Times New Roman";">Serve a chicken breast on each plate with a spoonful of sauce.</span><span style="mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<!--EndFragment-->Mary Griggshttp://www.blogger.com/profile/01822575697746595717noreply@blogger.com0tag:blogger.com,1999:blog-8807825400793920472.post-34292512753245727692013-03-04T17:29:00.000-08:002013-03-04T17:29:18.989-08:00Nile Ethiopian RestaurantI had a lovely meal and conversation at <a href="http://www.nileneworleans.com/">Nile Ethiopian Restaurant</a> today. The newest of the two Ethiopian places on Magazine Street, it is a bit minimalist in decor, economic in price and authentic in flavor.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCU4WqgvF-365YdeOf4QE1y0owjwyTkbBL-koGOWJmdpV3DLgPVCeKrqMaY_xUfsS_oDx9GddWyrVse6Am9RXHiw-de88zYqlmNev_Ab8ZO_D2XUaCXIemxfxXdbENfr_RkjWZYMkT9Ts/s1600/nile+food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCU4WqgvF-365YdeOf4QE1y0owjwyTkbBL-koGOWJmdpV3DLgPVCeKrqMaY_xUfsS_oDx9GddWyrVse6Am9RXHiw-de88zYqlmNev_Ab8ZO_D2XUaCXIemxfxXdbENfr_RkjWZYMkT9Ts/s400/nile+food.jpg" width="400" /></a></div>
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We shared the vegetarian sampler with three different lentil preparations (green, red and yellow), carrots and potatoes, beets and greens plus the lamb tibs. The lamb dish included onions and jalapeno's and was quite spicy but with a portion of red or yellow lentils, it was perfect. The injera bread, which is both plate and serving utensil, wasn't quite as sour as I remembered from my last visit to an Ethiopian restaurant but still had that unique flavor and consistency.<br />
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There was only a single server (after the guy who took our drink order left to drive a taxi) and she let us to carry on our conversation without pressure. It was a bit difficult getting a refill but that's a small price to pay for being able to monopolize a table on Magazine Street for almost two hours at lunchtime.<br />
<br />Mary Griggshttp://www.blogger.com/profile/01822575697746595717noreply@blogger.com0tag:blogger.com,1999:blog-8807825400793920472.post-61478244076234690122013-02-19T20:59:00.000-08:002013-02-19T20:59:29.144-08:00Danny's Fried ChickenWhen driving back from Lafayette, I decided to take the Scenic Byway of Highway 182. When passing through Morgan City, I was struck by the motto of Danny's Fried Chicken - It'll Make You Smile!<br />
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Challenge accepted!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigmIVtn9nyqQSN8fCGToCA5CKvB1IOL2BmSEYUMea0d_K8dDkzx281ToNfbb764yAwXoSSt-USXqgtfMm_iRaqFEY5h7DLsNGjSFnCL70k7czPgu9rDL__ZLGxisBTKu0dzFfx7HgSXj0/s1600/2013-02-19_12-05-59_320.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigmIVtn9nyqQSN8fCGToCA5CKvB1IOL2BmSEYUMea0d_K8dDkzx281ToNfbb764yAwXoSSt-USXqgtfMm_iRaqFEY5h7DLsNGjSFnCL70k7czPgu9rDL__ZLGxisBTKu0dzFfx7HgSXj0/s400/2013-02-19_12-05-59_320.jpg" width="225" /></a></div>
The chicken was delicious - very juicy and flavorful with a bite of spice. There was even a good crunch to the crust.<br />
<br />
I admit that I did smile!<br />
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The mashed potatoes tasted like they were out of a box, though.<br />
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All in all, I give it a thumbs up!Mary Griggshttp://www.blogger.com/profile/01822575697746595717noreply@blogger.com0tag:blogger.com,1999:blog-8807825400793920472.post-28576260761166609522013-02-18T16:55:00.007-08:002013-02-19T19:13:57.048-08:00Gourmet Carousel - San Francisco<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Prior to <a href="http://www.jenniebrick.com/">Jennie's</a> last <a href="http://www.custommade.org/why-torture-is-wrong-and-the-people-who-love-them/">show</a> at the <span class="Apple-style-span" style="color: #222222; line-height: 19px;">Gough Street Playhouse, we went out to Gourmet Carousel. I hear you asking, "Haven't you had enough Chinese food?" My answer is, "B</span></span><span class="Apple-style-span" style="letter-spacing: 2px; line-height: 24px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">ú</span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #222222; line-height: 19px;">!"</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #222222; line-height: 19px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #222222; line-height: 19px;">They started us off with some chicken and corn soup along with an appetizer that contained eight pot stickers - we must have looked like we were hungry. These were some of the best I've had this trip but they only had soy sauce for dipping.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #222222; line-height: 19px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #222222; line-height: 19px;">They are known for their seafood, so I went for the Roasted Prawns with Salt and Pepper.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #222222; line-height: 19px;"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmEVqj3CPGjICswYDVS4XSqbaVKtp3a8FEZkfo5_VXLV0GniryP1We95Z5q5hQY0txgfMSnxIHeFlLJN93HAP6dqL0iI_dr3uHc39q9mGWA_-7ZrT5CnsHpPcsKZBRD8_QQKh-BCQ4P9k/s1600/salt+and+pepper+prawns.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmEVqj3CPGjICswYDVS4XSqbaVKtp3a8FEZkfo5_VXLV0GniryP1We95Z5q5hQY0txgfMSnxIHeFlLJN93HAP6dqL0iI_dr3uHc39q9mGWA_-7ZrT5CnsHpPcsKZBRD8_QQKh-BCQ4P9k/s400/salt+and+pepper+prawns.jpg" width="328" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #222222; line-height: 19px;"><br /></span></span>
<span class="Apple-style-span" style="color: #222222; font-family: Verdana, sans-serif; line-height: 19px;">Very messy but licking the spices from my fingers was not only delicious but required for cleanliness.</span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Verdana, sans-serif; line-height: 19px;"><br /></span>
<span class="Apple-style-span" style="color: #222222; font-family: Verdana, sans-serif; line-height: 19px;">Brian had the Braised Short Ribs. Very tasty but very little meat. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWiP__gS3NYOhyUDjkzcPpvS71SV3Cq7P26EPK3aXBo_lzr1_jHLwcg_Hcjikp9IXiHhIeL71icJIIRQ1l0AtTiIRHcOGKFGdGRPXbGW4kFWLRAVBGWw6jGSP3Bw3wqU6pbAgnCAbQUg0/s1600/salt+and+pepper+ribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWiP__gS3NYOhyUDjkzcPpvS71SV3Cq7P26EPK3aXBo_lzr1_jHLwcg_Hcjikp9IXiHhIeL71icJIIRQ1l0AtTiIRHcOGKFGdGRPXbGW4kFWLRAVBGWw6jGSP3Bw3wqU6pbAgnCAbQUg0/s320/salt+and+pepper+ribs.jpg" width="213" /></a></div>
<span class="Apple-style-span" style="color: #222222; font-family: Verdana, sans-serif; line-height: 19px;"><br /></span>
<span class="Apple-style-span" style="color: #222222; font-family: Verdana, sans-serif; line-height: 19px;"><br /></span>
<span class="Apple-style-span" style="color: #222222; font-family: Verdana, sans-serif; line-height: 19px;">It was an authentic meal for a very good price and I'd definitely recommend it. </span>Mary Griggshttp://www.blogger.com/profile/01822575697746595717noreply@blogger.com0tag:blogger.com,1999:blog-8807825400793920472.post-33373942510300970902013-02-18T04:10:00.000-08:002013-02-18T04:10:03.467-08:00Sourdough I have known and loved<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I'm a bread hound. If I could live on (good) bread and water, I would definitely give it a try. While out here in the San Francisco Bay Area (home of the wild yeast <span class="Apple-style-span" style="line-height: 17px;"><span style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><i>Lactobacillus sanfrancisco</i>), I have eaten nearly a loaf of sourdough bread a day.</span></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><span style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><br /></span></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg20O93LonE2XOxdCQsOE2Ze91tCgTq2miD5PVterz5O6-bK-y_Ri4nZxlvKC5FLCnjS90dK4HOu-xLVn5Sydf3hexO01uP28oIytavepM_wqUhZrkl6UBlnHS2uePdc_xV_ivoxBobpcQ/s1600/sourdough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg20O93LonE2XOxdCQsOE2Ze91tCgTq2miD5PVterz5O6-bK-y_Ri4nZxlvKC5FLCnjS90dK4HOu-xLVn5Sydf3hexO01uP28oIytavepM_wqUhZrkl6UBlnHS2uePdc_xV_ivoxBobpcQ/s400/sourdough.jpg" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><span style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">I started my visit with a stop by Safeway. Unfortunately, at the time of night that my plane landed all they had was <a href="http://www.semifreddis.com/">Semifreddi's</a>. While their rustic is good, what was still soft was the sour batard and it doesn't have the tang I was craving. It is a nice, dense, chewy bread, though, so I mainly used it for sandwiches.</span></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><span style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">At <a href="http://lakeshore.arizmendi.coop/">Arizmendi's</a> on Lakeshore, I tried the city sour batard. Very good flavor, although the crust was darker and thicker than expected, making it tough to get through to the bread inside. I finally ended up tunneling my way through the loaf and dipping the quite delicious center into lightly salted and peppered olive oil.</span></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><span style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><br /></span></span></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">So far my favorite (of this trip) has been <a href="http://www.raysbread.com/">Raymond's</a>. Made in South San Francisco, it had a wonderful sour bite and was chewy, with a great crust. </span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><span style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><br /></span></span></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"><span style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">At the Grand Lake Farmer's Market, I picked up a baguette of rustic olive bread from <a href="http://www.phoenixpasta.com/">Phoenix Pastafico</a>. It was filled with large black and green olives for lovely, well balanced olive flavor. It made the best tomato sandwiches!</span></span></span><br />
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Mary Griggshttp://www.blogger.com/profile/01822575697746595717noreply@blogger.com0tag:blogger.com,1999:blog-8807825400793920472.post-7231046026360266842013-02-17T09:27:00.001-08:002013-02-17T09:27:40.795-08:00Chinese Two WaysOn Friday, Brian and I went to a dive of a Chinese restaurant in San Lorenzo. While not much to speak of atmospherically, it offered some of the best Sesame Chicken I've had in a long time.<br />
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Hunan Restaurant is on Hesperian Blvd next to Hot Tropics Private Hot Tub and Sauna Suites. They had a fairly steady stream of folks coming in to pick up orders and are fast and efficient in service.<br />
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We started with pot stickers and they were very good. Nice and spicy pork filling and enough of a pan frying so the dough was cooked without becoming tough.<br />
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With the aforementioned delicious Sesame Chicken, we also had Garlic Prawns. Very good flavor, although far too many vegetables for my taste.<br />
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On Saturday, we took a bigger group to a more upscale Chinese restaurant in Castro Valley. <a href="http://www.silverspoongourmetcuisine.com/">Silver Spoon Gourmet</a> has a very friendly owner, Simon, who sings on Thursdays. It not being Thursday, we just had a nice conversation with him.<br />
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We again started with pot stickers, although these were a shade more gelatinous than I prefer. The filling and accompany sauce were both delicious.<br />
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I ordered the General Tsou's chicken. I know that it is not particularly authentic Chinese dish but I just love the slightly sweet, spicy flavor of the sauce over the deep fried chicken pieces.<br />
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Joanne ordered the Mandarin chicken which was rather spicy but I loved the mushrooms in it.<br />
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Brian had the beef with green beans that was a little bland in my opinion but, as he is on a low salt, no sugar diet, it was perfect for him. Unfortunately, my camera flash didn't work, so I don't have a good picture of it.<br />
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Stu stuck with his favorite of chicken with vegetables that had a nice garlic sauce but far too many healthy things on the plate.<br />
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Definitely a difference in environment, although both restaurants offered lovely meals with lots of delicious food piled high on the plates. Depending on how much you want to spend, you can't go wrong with either establishment.<br />
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<br />Mary Griggshttp://www.blogger.com/profile/01822575697746595717noreply@blogger.com0