Monday, October 31, 2011

Easy Baked Ribs


  • 1 rack of baby back ribs, cleaned
  • 1 bottle barbecue sauce
  • 1 cup or can 7up

For the dry rub:
  • 1 tablespoon rock salt
  • 1 tablespoon sugar
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cumin

Preheat oven to 350’F.

In a bowl, mix all the ingredients for the dry rub.

Rub the dry rub all over the rack of ribs.

In a separate bowl, blend together barbeque sauce and 7up. Pour mixture over ribs while saving at least ¼ cup of mixture for basting. Place ribs on a baking dish and cover.

Bake ribs in the oven for about 45 minutes while basting frequently with the remaining barbeque mixture.

Tip~Basting means pouring liquid over roasting or baking meat to prevent it from getting dry. In this case, we use the barbeque sauce to keep the ribs moist and tender.

Sunday, October 30, 2011

Cream of Asparagus Soup with Garlic and Capers


  • 2 lbs of white asparagus
  • 2- 10.75 ounce cans of cream of mushroom soup
  • 1 medium onion finely chopped
  • 4-6 cloves of fresh garlic finely minced (do not use the pre-chopped in the jar)
  • 1 ½ C. 1% milk (you can also use soy milk)
  • 2 tbsp of capers
  • Freshly ground pepper
  • Olive oil

Wash and trim the woody ends from 2 pounds of white asparagus. Cut your asparagus into 1” pieces. Chop your onion and mince garlic.  Add 1 ½ tbsp of olive oil to a heavy bottom pan and add asparagus, onions, and garlic.  Sauté until asparagus is soft.  Depending on the thickness of the asparagus, times may vary.  Remove from pan and place in a blender.  Pulse until most of the large pieces are broken up and set aside. In a separate pan, add cream of mushroom soup, milk, capers, and pepper.  Cook on medium until warm and bubbly, then turn down to low.  Add cream soup mixture and asparagus puree back to large pan and turn down to simmer and cook for approximately 20-30 minutes.  Serve with fresh bread or croutons.  Enjoy!

Friday, October 28, 2011

A Delicious Thanksgiving Day Menu

World's Easiest Turkey
Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. Dry the turkey with paper towels, then season inside and out with salt and pepper. Fill the turkey with aromatics like chopped onions, carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F. Let rest while you make the gravy.

Honey Glazed Carrots






  • Salt
  • 1 pound baby carrots
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • Freshly ground black pepper
  • 1/4 cup chopped flat-leaf parsley


In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

Maple Sweet and White Mashed Potatoes








  • 5 pounds white potatoes, peeled
  • 3 pounds sweet potatoes or yams, peeled
  • 1 1/2 pounds butter
  • 1/2 cup cream
  • Salt and pepper
  • 3/4 cup pure maple syrup


In a large saucepot, boil white and sweet potatoes together. Cook until soft. Drain off water. Try to get all liquid out of the pot. Add butter, cream, salt, and pepper, and whip until all ingredients are incorporated. Add maple syrup and serve.

Velvety Mashed Potatoes








  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 3 large Yukon gold potatoes, peeled
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup olive oil, optional


Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside.
Put the potatoes in a medium saucepan with cold water to cover. Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain. Pass the potatoes through a food mill, a ricer, or blend using a mixer and place into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil (optional).

Green Bean Casserole

  • 1 pound green beans, ends trimmed
  • 1 tablespoon olive oil
  • 8 ounces sliced mushrooms
  • 2 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1/3 cup brandy or cognac
  • 1/3 cup red wine
  • 1/3 cup chicken broth
  • Fried Onions, recipe follows


Cook green beans in boiling salted water until tender, about 3 or 4 minutes. Drain well.
Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 3 to 4 minutes. Add the garlic and thyme. Season with salt and freshly ground black pepper, to taste. Cook until garlic is fragrant, about 1 minute.
Add brandy or cognac, red wine and chicken broth, bring to a boil. Simmer to blend flavors and reduce sauce, about 2 to 3 minutes. Add green beans to mushroom sauce and toss to coat. Place on a large serving dish, season again with salt and pepper, to taste.
Top with fried onions before serving.

Fried Onions:

2 quarts peanut oil, for frying
2 large red onions, thinly sliced and separated into rings
1/2 cup buttermilk
2 cups flour
1/4 cup seasoned bread crumbs
Kosher salt
Heat peanut oil in a deep fryer or deep pot to 375 degrees F.
Put onion rings in a large bowl. Pour buttermilk over onions and toss to coat. Shake off the excess liquid.
Dip onions into flour, bread crumb, kosher salt mixture making sure to coat thoroughly.
Fry the onions in small batches until crispy, about 2 minutes per batch. Scoop out with a slotted spoon and drain on paper towels. Set aside. Season with salt, to taste.

Baked Acorn Squash with Brown Sugar and Butter








Preheat oven to 400 degrees F.
Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine the brown sugar, butter, syrup and salt and pepper, to taste. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork. Serve 1 half per person.

7-Up Biscuits






  • 2 cups Bisquick
  • 1/2 cup sour cream
  • 1/2 cup 7-up
  • 1/4 cup melted butter


Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.
Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in pan and bake at 450 degrees until golden brown. Approx. 9-12 minutes, all ovens vary.

Pumpkin Pie with Crunchy Cranberry Topping









    • 1 1/4 cups all-purpose flour, plus more for dusting
    • 1 tablespoon sugar
    • Pinch salt
    • 1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
    • 2 tablespoons ice water, plus more if needed
    • 1 egg white, lightly beaten


    • 1 (15 ounce) can pumpkin puree
    • 2 tablespoons unsalted butter
    • Pinch salt
    • 3 eggs
    • 1/2 cup sugar
    • 1 cup heavy cream
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon freshly grated nutmeg


    • 1/2 cup pecans
    • 4 ounces frozen cranberries
    • 1 (2.3-ounce) package amaretto cookies (about 12) (recommended: Amaretti di Saronno)


    Make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes. Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle. Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border. Place the crust on a sheet pan to catch any spills. Refrigerate until ready to fill. Heat the oven to 375 degrees F. Filling: Puree the pumpkin in a food processor with the butter and a pinch of salt. Measure 1 1/2 cups puree into a bowl. In another bowl beat the eggs and sugar until the sugar has melted. Add the eggs to the pumpkin puree and whisk well. Add the cream, cinnamon, and nutmeg and stir well to combine. Pour the mixture into the pie shell, and place on the bottom rack of the oven. Brush the pastry with the beaten egg white. Bake until the pie is set but still jiggles slightly, 45 to 50 minutes. Remove from the oven and allow it to cool. Meanwhile, put the pecans on a baking sheet and bake them with the pie for about 10 minutes to toast them. Remove them from the oven and let them cool. Thaw the cranberries in a strainer set over a bowl to catch the liquid. Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped. Sprinkle the topping evenly over the cooled pie and serve immediately. Refrigerate leftovers.

    Chocolate Pecan Pie 






    • 3 tablespoons butter, melted
    • 3 eggs, beaten
    • 3/4 cup brown sugar
    • 2 tablespoons flour
    • 1 teaspoon vanilla extract
    • 3/4 cup dark corn syrup
    • 3 tablespoons bourbon liquor
    • 1 1/2 cups pecan halves
    • 1/2 cup mini milk chocolate morsels
    • 1 (9-inch) unbaked pie shell
    • Homemade whipped cream, recipe follows


    Preheat oven to 350 degrees F. Melt butter in a small saucepan. While butter is melting, add beaten eggs to a medium sized bowl. Stir in brown sugar, flour, vanilla extract, corn syrup and bourbon until combined. Add butter when just melted. Mix in the pecans and chocolate morsels. Mix all together. Pour mixture into pie shell. Place on a sheet tray and bake for 50 to 60 minutes. When ready to serve top with a dollop of whipped cream.

Pork Loin with Spicy Baked Apples


  • 1 teaspoon dried rubbed sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
  • 1/2 teaspoon vegetable oil
  • Cooking spray
  • 1 teaspoon butter
  • 4 cups (1/2-inch) slices peeled Granny Smith apples (about 4 medium)
  • 1 tablespoon brown sugar savings
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • Dash of salt


  • Combine first 3 ingredients, and sprinkle over the pork. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add pork; cook 3 minutes on each side or until done. Remove the pork from pan. Cover and keep warm.
  • Melt butter in pan over medium heat. Add apples and remaining ingredients, and cook 5 minutes or until tender, stirring frequently. Serve the apples with pork. Enjoy!

Quick and Easy Green Pea Salad



  • 16 ounce bag of frozen green peas
  • 1/3 cup chopped red onion
  • 1/2 cup grated carrot
  • 1/2 cup celery chopped
  • 1/2 cup red bell pepper chopped
  • 3 slices of crisp bacon cut up
  • 1/2 cup cheddar cheese shredded (I use more)
  • cherry tomatoes
  • sunflower seeds

Microwave the frozen peas (covered) with 1 tablespoon of water for about 4 minutes or until slightly cooked, but not soft. Drain and cool. Mix all ingredients together except the cherry tomatoes. Gently fold in the dressing.

Pea Salad Dressing
  • 3 heaping tablespoons of light mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons sugar
  • 1/2 teaspoon black pepper
  • 1-2 tablespoons milk
  • Whisk the ingredients together and fold into salad.

Add cherry tomatoes and a sprinkle of cheese to the top of the salad for decoration. Cover and chill. Enjoy!

Thursday, October 27, 2011

The Perfect Comfort Food- Corn, Bacon and Chicken Chowder


  • 6 ears of fresh corn, husked and silks removed (or 1-30 ounce can corn and 1-15 ounce can cream corn)
  • 6 slices bacon, chopped
  • 8 scallions
  • 3 medium potatoes (I use Idaho potatoes)
  • 2 tablespoons all-purpose flour
  • 3 cups whole milk
  • 2 cups chicken stock
  • 2 teaspoons Old Bay seasoning
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1 small can (4 ounces, I believe) chopped green chiles
  • 2 cups roasted chicken, shredded (a Rotisserie chicken from the deli works great for this!)
  • Salt and pepper, to taste
  • handful of grated cheddar, for garnish

In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.

Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.

Place the potatoes and white scallion pieces into the stock pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.

Sprinkle in the flour and cook, stirring constantly, for about 1 minute.

Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally. Enjoy!

Delicious Bacon Wrapped Meatloaf

  • 1 cup Whole Milk
  • 6 slices White Bread
  • 2 pounds Ground Beef
  • 1 cup (heaping) Freshly Grated Parmesan Cheese
  • 1/4 teaspoon Seasoned Salt
  • 3/4 teaspoons Salt
  • Freshly Ground Black Pepper
  • 1/3 cup Minced Flat-leaf Parsley
  • 4 whole Eggs Beaten
  • 10 slices Thin/regular Bacon

  • 1-1/2 cup Ketchup
  • 1/3 cup Brown Sugar
  • 1 teaspoon Dry Mustard
  • Tabasco To Taste

Preparation Instructions
Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.

Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.

With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)

Lay bacon slices over the top, tucking them underneath the meatloaf.

Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

Serve with mashed potatoes.

Delicious Homemade Butterfingers Bars


  • 1 lb. candy corn
  • 16oz jar peanut butter (I used Peter Pan Honey Roasted peanut butter)
  • 16oz pkg. chocolate candy coating

Melt candy corn in microwave on high 1 minute.

Stir and continue cooking in 15-second intervals til melted, stirring after each interval.

Stir in peanut butter. Spread mixture in an 8x8 pan lined with parchment. Cool completely.

Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set. Enjoy!

Kung Pao Chicken


  • 1 lb boneless-skinless chicken breasts (cut into 1” pieces)
  • 1 tablespoon cornstarch
  • 2 teaspoons sesame oil
  • 3 tablespoons green onions (chopped)
  • 3 garlic cloves (minced)
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon powdered ginger
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1/3 cup dry roasted peanuts


Combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.

Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.

Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.

Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.

Chinese Orange Chicken

  • 2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
  • 1 ½ cups all purpose flour
  • 1 eggs (beaten)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Oil (for frying)

Orange Sauce-
  • 1 ½ cups water
  • 2 tablespoons orange juice
  • ¼ cup lemon juice
  • 1/3 cup rice vinegar
  • 2 ½ tablespoons soy sauce
  • 1 tablespoon orange zest (grated)
  • 1 cup packed brown sugar
  • ½ teaspoon ginger root (minced)
  • ½ teaspoon garlic (minced)
  • 2 tablespoons green onion (chopped)
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons cornstarch
  • 2 tablespoons water

Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Serve over rice. Enjoy.

Quick and Easy Pork and Chive Pot Stickers

  • 1/4 pound ground pork
  • 1 tablespoon minced chives
  • 1 1/2 teaspoons soy sauce
  • 1 1/2 teaspoons dry white wine
  • 1 teaspoons minced peeled ginger
  • 1/2 teaspoon sesame oil
  • Pot sticker or Wonton wrappers
  • 1 tablespoon vegetable oil

In a bowl, combine, pork, chives, soy sauce, wine, ginger, and sesame oil.

Place a heaping teaspoon of pork mixture in center of pot sticker wrapper. Lightly wetting the edges of the wrapper, fold over and press to seal. Repeat until all the filling has been used.

Boil a large pot of water and add 1 tablespoon of oil. In two batches cook dumplings until cooked through and rise to the top, about 4 – 6 minutes. Transfer to a plate with a slotted spoon. In a large nonstick skillet (I learned the hard way), heat vegetable oil over medium high heat. In two batches cook until browned, about 1 1/2 minutes per side. Serve with Soy-ginger sauce.

Soy Ginger Sauce
In a bowl, stir together 2 tablespoons soy sauce, 1 1/2 tablespoons rice vinegar, 1 tablespoon minced peeled ginger, 1 teaspoon sugar, and 1/4 teaspoon sesame oil. Garnish with minced chives.

To Freeze: Freeze raw dumplings on a baking sheet until hard, then shore in bags for up to 3 months. When ready to make place frozen dumplings directly into boiling water (do not thaw).

Sesame Chicken...Yummy!

6 boneless skinless chicken breast halves, pat dry with paper towels
1/2 cup honey
1/2 cup soy sauce
1 cup water
2 tablespoons cornstarch
1/2-1 teaspoon ground ginger (fresh is better)
1/2-1 teaspoon red pepper flakes (optional)
1 tablespoon toasted sesame seeds
a few drops of sesame oil (opt.)

Cut chicken breast into 1 inch strips or bite size pieces.
Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
Cook chicken for about 6 minutes or until no longer pink.
Mix together honey, soy sauce, water, corn starch, ginger, red pepper flakes and sesame oil.
Whisk until no corn starch lumps appear.
Pour sauce mixture into skillet with chicken.
Cook until sauce thickens slightly.
You can add more water if sauce is too thick.
Sprinkle with sesame seeds.
Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.

Save the CHICKEN, and try this recipe with shrimp or pork, delicious. Grab a bag of oriental veggies (freezer section). Nestles beautifully on a bed of rice. As we always say, put your own twist this dish. Enjoy!

Tuesday, October 25, 2011

Lobster and Shrimp Fried Biscuits

The recipe was sent to me by a's delicious, but you can change up the recipe a bit to make it not as artery clogging.  For example, bake your biscuits or make them from scratch and cut
down on the mayonaise to lower the overall calorie count.

1/2 lb
lobster meat, cooked & cut in chunks
1/2 lb
shrimp, cooked & cut in chunks
1 md
celery stalk & leaves, chopped
1/2 sm
red onion, chopped
1 Tbsp
cilantro, chopped
1 md
zest of lemon
1/3 c
mayonnaise (more or less)
1 tsp
old bay seasoning
1 tsp
crushed red pepper (optional)
grands refrigerated flaky biscuits

Mix all ingredients together in a bowl and place in refrigerator.  Meanwhile prepare biscuits.  You can fry them up in oil for 6-7 minutes turning them so turn a golden brown or bake them in the oven.  Split in half and top with lobster and shrimp mixture.  Enjoy!

Monday, October 24, 2011

Oktoberfest German Butter Potatoes and Curry Sausage in a Spicy Scallion Cream Sauce


5 German butter potatoes (I picked these up at the PSU Farmer's Market, but you can also use Yukon Gold as well).
2 finely chopped shallots
1 medium size finely chopped onion
1/3 C. chopped scallions
4 gloves of finely chopped garlic
1/3 pound piece of curry sausage cut into small chunks-casing removed ( I picked them up at a butcher shop called "Chop" in Portland, but if you cannot find curry sausage, Italian turkey sausage will work as well).
1- 1/2 tsp of good curry powder (depends on your taste)1 tsp paprika
1 1/2 tsp sugar
1/2 tsp finely ground pepper
1/4-1/3 C. low fat milk
1 -1 1/2 tbsp flour
1/3 C. chopped scallions
1 tsp butter (optional)
1 tbsp olive oil
Heavy bottom frying pan


Boil potatoes until fully cooked and chop into small pieces-set aside.  Chop up your sausage, onions, shallots, and garlic and set aside. Mix your salt, pepper, curry, and sugar in a small bowl and set aside. Add olive oil to pan and heat to medium high.  

Add sausage, onions, shallots, and garlic. Cook until onions are transparent.  Add seasonings and mix.  Add milk and cook down for approximately 5 minutes.  Add flour and whisk until combined.  The sauce should be coming together and getting thicker.  Turn temperature down and allow to simmer.  If sauce is too thick, add a tablespoon of milk at a time until the desired consistency is reached. Add 1 tsp. butter and blend into sauce (optional). Butter will make for a creamier sauce. 

Remove cooked potatoes from water and drain. Dice into small pieces. Add diced potatoes to cream sauce.  Add scallions and allow to cook about 3 minutes more. Serve with baked chicken, pork, or fish. Enjoy!

Mahi Mahi with a savory cracker breading and taragon tartar sauce


2 packages of frozen Mahi Mahi nuggets thawed (Trader Joe's)
6 crushed Ritz crackers
6 crushed potato chips
1 C. Flour
1/2-1 tsp seasoning salt (you can adjust the salt to your own taste)
1/2 tsp paprika
1/2 tsp black pepper (fine grind)
2 eggs (mix with 1/ 4 C. water for egg wash for fish)
Heavy bottom frying pan
1/2 C. olive oil (you will add 1/4 C. of oil perbatch of fish you make-2 in all)
1- 1/2 tbsp of finely chopped fresh taragon (add more or less depending on your preference)
Tartar sauce (Trader Joe's has a pretty good one)


Add crushed crackers, chips, flour, seasoning salt, paprika, and black pepper in a ziplock bag and mix thoroughly.  In a medium sized bowl add eggs and water.  Whisk until combined.  Heat oil on medium high.  Dip half of Mahi Mahi nuggets in egg wash and remove a few pieces at a time, shake off excess egg, and drop in seasoned flour bag. Shake until may want to press the fish into the flour to get a good coating (try to use one hand for wet ingredients and one for dry otherwise you have very messy fingers). Test oil by placing one small piece in pan.  The fish should be bubbling immediately.  Add remaining pieces and cook until golden brown, just few minutes.  Drain on a plate lined with a paper towel.  Remove oil and wipe pan out with a paper towel.  Overly browned bits would cause pan to smoke and give your fish an overly brown color. Not tasty! Repeat all steps listed above. Serve with the tarrgon tartar sauce...Enjoy!

Sunday, October 23, 2011

Tasty & Sons

When we pulled up to the restaurant there was one long line that stretched along the block.  We were wise enough to send two folks from our group ahead to get our space in line for 11.  The seating was quick and we were greeted by a friendly and knowledgeable server. The interior is cozy and inviting.  One thing I was excited about was the butcher shop located at the back of the restaurant. They make their own meats from the dishes they serve that include spicy delicious sausages, lamb, smoked meats, and pate.  Something I didn’t know was that at this restaurant: the food is generally served “family-style”. Most of it is designed to be split, and items don’t necessarily come out at the same time. A really fun way to try a bunch of delicious food items at the same time.
One of the first items that caught my eye on my first visit was “the breakfast board”.  The selection was larger than I expected. The items on the board rotate, but it often includes a halved hard-boiled egg, beets, plump dates, small strips of bacon, a wonderful creamy pâté, crostini, lots of soft bread, homemade Lebneh cheese, and seasonal berries ($7).

“Auntie Paula’s” French toast, with strawberry-maple and thick whipped cream. The bread is thick and soft, not soggy/oily. The topping varies depending on what is in season ($5/$10).

The toast & jam is wonderful. Thick soft bread, teleme cheese (a California cheese, somewhat like brie in texture), and a smear of jam pair nicely as a side to any of the larger plates. Another terrific pairing are Erin’s sweet biscuits with warm berry compote and honey butter. Slightly sweet, flaky – a must have breakfast selection ($6). We also tried the golf-ball shaped homemade chocolate-potato donuts. I wasn’t quite sure what to expect, but they were quite light, slightly sweet, and had tiny chunks of potato in the dough. An accompanying crème anglaise adds moisture ($1.50).

The cast-iron frittata with roasted cauliflower, olives and caramelized onion and Parmesan is wonderful, the piquant olives giving an unexpected flavor against the slightly crispy cauliflower ($7). The asparagus was slight crisp and not overly cooked.  A slight smoky flavor from the bacon went nicely with the vegetable. The eggs ran over everything making a lovely sauce ($8). There is a delicious hash on the menu, Moroccan chicken with spicy crème fraîche & over-easy egg. When the yolk breaks, the egg runs down and mixes with everything making a nice sauce ($10).
Life is short….enjoy every minute! -Miranda

Wednesday, October 19, 2011

Incredibly Simple...Fudgy Rocky Road Cookies


  • 8 graham crackers
  • 1 1/2 cups natural almonds, toasted and coarsely chopped
  • 1 cup marshmallow topping
  • 1 bag (12 ounces) semisweet chocolate chips
  • 1 can (14 ounces) condensed milk


1.       Preheat oven to 375 degrees. Line bottom of a 9-by-13-inch baking dish with graham crackers, breaking them to fit if necessary. Bake until crackers are lightly toasted, about 8 minutes. Sprinkle with almonds and dollop with marshmallow topping.
2.       In a heatproof bowl set over (not in) a pan of simmering water, combine chocolate chips and condensed milk. Cook, stirring occasionally, until chocolate melts and mixture is smooth. Pour chocolate mixture over marshmallow topping; working quickly, swirl together with a thin-bladed knife. Refrigerate until set, about 1 hour. Cut into 18 squares ...Enjoy!