First Blue Crab of the Season...Crab Cakes!

Yesterday Joel and a friend hit the mother load and caught lots of blue crabs.  Joel's intent had been to catch fish, but his friend came armed with raw chicken necks...he definitely did not intent to catch fish.  Last night Joel and some friends steamed up some of these "beautiful swimmers" with Joel bringing me more than 2 dozen that they did not eat.  So today I cleaned the crabs (removed the shell and all the "stuff" between the shell and the body) and picked out the crabmeat out of the bodies.   Now, I have to say, this is not my favorite thing to do.  Picking out crabs is lots of fun at a picnic table with family and friends and a good cold beer...standing at my sink and pickin' is just not the same.  However, the resulting crab cakes made this miserable work well worth the effort.  When I make crab cakes I use lots of crab and very little filler...it really is a crab cake!  Freshly picked crab is available at fish markets and some grocery stores or catch your own in salty water with a chicken neck tied to a string!

Ingredients

1 1/2 # crab meat   (I use body meat and claw)
3/4 cup panko
2 eggs
2 Tbs. chopped fresh parsley
1/4 cup mayonaise
3/4 tsp Tony Chachere's Creole Seasoning
panko for coating crabcakes (about 3/4 cup)
olive oil for cooking

Makes 8 Crab Cakes

1. Combine first six ingrendients well in a bowl. 
2. Form crab mixture into patties (cakes) using about 1/2 cup of  crab mixture. 
3. Dredge crab cakes one at a time in panko and place on plate.
4. Heat olive oil in a skillet over medium heat.
5. Cook crabcakes about 4 minutes on each side, until golden.

Rosemary Lemon Chicken with Potatoes

After working in the yard all day I was too tired to venture to the grocery store, so I explored what I had in the frig and in my herb garden that might come together for a good dinner.  In the frig I had chicken leg quarter, some really juicy lemons, some amazing fingerling type red potatoes, brown tomatoes I found at Walmart of all places (delicious!), a mozzarella ball and some really good crisp romaine lettuce.  I'm never lacking for rosemary in my fresh herbs outside the kitchen door and now have fresh basil.  So dinner tonight was rosemary lemon chicken with fingerling potatoes and a caprese salad.  I didn't photograph our meal...but did find a dancing chicken...this was so good I know the chicken would be proud!!!

Rosemary Lemon Chicken

Ingredients

2 chicken leg quarters cut to make 2 thighs and 2 legs
2 tbs. rosemary leaves from fresh rosemary
1 large garlic clove, smashed
1 tsp red pepper flakes
3 tbs. olive oil
juice from one juicy lemon
2 tbs olive oil
6 fingerling potatoes, cut in half
2 sprigs fresh rosemary
1 lemon

• Preheat oven to 450 degrees
• Finely chop rosemary leaves and garlic.
• Add red pepper flakes, juice from one lemon and olive oil
• Use a pestle to combine rosemary, garlic. pepper flakes, lemon juice and olive oil
• Roll chicken parts in the rosemary, lemon mixture
• Heat an oven proof (I use an iron skillet) with 2 tbs olive oil
• Brown chicken pieces and potatoes in skillet (it takes about 5 minutes per side)
• Squeeze a lemon over chicken and potatoes and put fresh rosemary sprigs on top
• Place in preheated oven and cook for 30 minutes
• Remove, serve chicken and potatoes on plate, pour pan drippings over all.

Caprese Salad

Layer tomatoes, sliced mozzarella, and fresh basil leaves on top of torn romaine lettuce.  Season with salt and pepper.  Drizzle with really good olive oil and balsamic vinegar.

That's dinner!!!

Fresh Beets and Rutabega with a Prune Reduction

Wayne and I  went to Baltimore in March to "play" with Graham, Maren and Campbell while Blair was at a photography workshop and Tom was working.  While we were there Tom treated us to dinner at Woodberry Kitchen http://www.woodberrykitchen.com/ .  What a great restaurant!  It's got a really friendly, cozy, atmosphere with amazing service.  I had a very smooth grapefruit/pear martini...just yummy!  Most everything they prepare is made from local, in-season, produce with wonderful, fresh, seafood from nearby waters and locally raised poultry and beef.  We ordered several appetizers with one being roasted rutabega with a prune reduction.  I decided to try recreating this for a side dish with a combination of fresh beets and rutabega and we liked the result!

Ingredients:

2 Rutabega and 4 Beets

2 cups Bottled Prune Juice

1/2 cup Balsamic Vinegar

1. Preheat oven to 475 degrees.
2. Wash beets and rutabega and wrap tightly in aluminum foil.
3. Bake beets for 50 minutes and rutabega for 1 hour 15 minutes and cool. (You can do this a day or two ahead and store in the refrigerator)
4. Reduce oven temp to 375 degrees.
5. Combine prune juice and vinegar in a small pan, bring to a boil and reduce to simmer.  Simmer until reduced by half and a syrupy consistency is reached.
6. Cut ends off vegetables and peel.
7. Cut beets and rutabega into wedges, place on cookie sheet,season with salt and pepper, and drizzle reduction over all.
8. Bake for 30 minutes (stirring after 15 minutes) and serve hot with "drippings" drizzled over vegetables.

Wasabi Panko Crusted Mahi Mahi

I really got lazy with this blog...I've still been cooking, but was distracted from posting recipes.  I'll try to make up for the days I've missed! 

We are so lucky here in Washington, NC to be close enough to the salty waters of the Pamlico Sound and Atlantic Ocean to have access to some really great seafood.  I love going to the seafood market and seeing all the varieties of fish and shellfish displayed.  Last week I bought a large portion of Mahi Mahi, prepared half of it and put the other half in the freezer.  Today I defrosted the frozen portion and cooked it for our dinner tonight.  I try to use fresh fish I've frozen as quickly as possible, after 3 months fish I've frozen seems to get a musky taste. Last week I used a Gordon Ramsey recipe for a panko crusted rack of lamb. http://gordonramsaysrecipes.com/11/gordon-ramsays-herb-crusted-rack-lamb-f-word/  When I decided to cook the Mahi tonight I thought I could used the same technique in this great recipe for cooking the mahi....it worked with a few changes to the Panko crust.

Ingredients:

•  One Mahi Filet, skin removed
• Salt and Pepper
• 1 lime
• 3 Tbsp. Olive Oil
• 1 cup panko
• 2 tbsp. wasabi paste (Wayne and I like the taste and heat of wasabi, adjust to your taste)
• 2 Tbsp. Olive Oil

1. Preheat ove to 400 degrees
2. Remove skin from the Mahi and salt and pepper both sides.
3. Squeeze the lime over the fish.
4. Combine Panko, Wasabi and 2 Tbs. Olive Oil in a shallow container (pie plate is perfect) well (hands work great for this!)
5. Heat 3 Tbs. Olive Oil in oven-safe skillet.
6. Sear fish on both sides in the oil (about 2 minutes per side)
7. Remove fish from skillet and coat with panko mixture, making sure the "top" is well coated.
8. Return fish to the skillet and place in the oven for 5 minutes (our fillet was about 3/4 inch thick)
9. Change oven to broil and broil until top is nicely browned.

 



Steamer Clams with Linguine

Today I went to the fish market (yes, they know me well there!) to get something to prepare for our dinner tonight.  I was delighted to see steamer clams in the display, herring roe and large shrimp already peeled and deveined (yes!)...so I bought all three!  I decided that tonight I would make clams with linguine and save the roe and shrimp for tomorrow when we watch the final game of the ACC tournament.  Wayne and I both like clams with a white sauce, but tonight I gave it a little bit of red and it was delicious!

Ingredients:

1/2 # box Fettuccine 
3 dozen steamer clams (yes this is a lot for 2 people...probably can work for 4...but we "luv" clams!) the clams I bought were pretty clean, just needed a cold water rinse to get a little grit off the shells

1/4 cup olive oil
6 cloves of garlic
1/2 onion, chopped
1 bottle clam juice
2 cups white wine
1 can petite chopped tomatoes
1 cup parsley, chopped
1 tsp. sea salt
Red pepper flakes (I use about 1/2 tsp.)
Shredded Parmesan cheese



1. Start cooking the fettuccine, you want it to be al dente....drain when done.
2. Pour olive oil and heat in large skillet medium heat until hot...not smoking!
3.  Add garlic and onion and cook until onion is translucent.
4.  Add Clam juice and wine and cook until reduced by half.
5.  Add can of tomatoes with juice, parsley,red pepper flakes, salt and cook for 5 minutes.
6.  Add clams and cook until clams open (should take 8-10 minutes)
7.  Combine fettuccine and clam mixture.
8.  Serve in bowls topped with Parmesan with crispy bread and a salad.

Relax Your Kale...Give It a Massage!

In January I was in Seattle and, for the first time, had a fresh kale salad.  I came home and tried to replicate it for Wayne, it was OK, but the kale was not tender enough.  Off to Google I go and discover that kale needs a good massage to make it relax.  Now this is my favorite green to use in salads.  It's really good with fruit (I've used mango and oranges) and with the traditional salad vegetables.  Adding your favorite cheese topping only makes it better!  I like using blue cheese with the fruit version and freshly grated Parmesan with the vegetable.  Try this for a really healthy, delicious salad!

Ingredients

·         1 bunch kale, stalks removed and discarded, leaves thinly sliced

·         1 tbs. lemon juice

·         2 tbs. olive oil

·        

Drizzle olive oil and  lemon juice over kale and massage the kale until it starts to soften and wilt, 3 to 4 minutes. Set aside while you make a dressing.

Sweet Dressing (if adding fruit)

In a small bowl, whisk 1/4 cup lemon juice with 2 tbs. honey and lots of freshly ground black pepper. Slowly add ¼ cup of olive oil while whisking.

Pour the dressing over the kale, and add 1 cup of fruit.  Toss and serve.

Vinaigrette

·         ¼ cup extra virgin olive oil

·         ¼ cup fresh lemon juice

·         2 teaspoons minced fresh oregano (or 1/2 teaspoon dried oregano)

·         2 garlic cloves , minced

·         ½ teaspoon sugar

·         ¼ teaspoon fresh ground pepper (to taste)

·          Kosher salt (to taste)

Combine all ingredients in a jar with a tight-fitting lid and shake until combined.  Add chopped tomatoes, green onions, and cucumber to kale.  Shake dressing again and pour over salad.  Toss and serve.

Delectable Shad Roe

Today I went to the fish market intending to get salmon to cook for our dinner tonight.  The salmon was there,  but as I explored the ice box filled with fish I saw one of Wayne's favorite delicacies, shad roe.  A shad  spends their lives in the Ocean from Georgia to Nova Scotia, but move into North Carolina freshwater rivers and streams to spawn in the spring. We've had such a warm winter, I think they've come a little early.  The American shad is a valuable commercial fish highly prized for the quality of its flesh (so some say) and roe (I would agree!). I doubt that I would ever cook a shad...it's loaded with small bones and if my memory serves me correctly, a real "fishy" fish.  I remember Grandmama  cooking a shad  covered with a cloth and baking it so long that the bones dissolved.  You can find recipes for cooking this fish dating from early colonial times.

Wayne and I are not shad fish eaters but really enjoy shad roe so I was delighted to find it already in the market.  Sometimes I precook bacon until it's just about to crisp, wrap the bacon around the roe and bake in the oven for 15 minutes.  Tonight I found a  great new recipe in the Washingtonian Magazine from the Blue Duck Tavern that made the roe a very special dish.   I served it with garlic mashed potatoes and a crispy romaine wedge salad.  Yum!!!


Serves 4

Ingredients:

2 slices smoked bacon, diced
1 medium vidalia (or other sweet) onion, sliced
2 cloves of garlic, chopped
4 slices bacon
2 "sets" shad roe (4 lobes)
2 tbs. butter
2 tbs. balsamic vinegar
4 tbs. chicken stock
1 tbs. stone ground mustard
2 tbs. butter
1 tbs. fresh squeezed lemon juice

Preheat oven to 350 degrees
1.  Using a cast our skillet over medium heat, saute bacon until crisp and fat is rendered.  Add onion and garlic.  When onions are caramelized (about 5 minutes) remove mixture from pan and set aside.
2.  Wipe pan and return to heat.  Pat the roe dry and season with sea salt and freshly ground pepper.  Melt two tablespoons of butter in the pan, add the two whole slices of bacon and cook until close to crisp.  Add roe to the pan and cook on one side for 3 minutes, basting with the butter in the pan, then carefully flip.
3.  Place the pan in the oven a cook for 5 minutes (the time is very important, overcooked roe turns to mush!)  Remove the roe and bacon from the pan and place on a warm plate.
4.  Drain the fat from the pan and return to medium heat.  Deglaze the pan with the vinegar when it is reduced by 90% return the onion mixture to the pan, add the chicken stock and mustard.  When it starts to boil take it off the head and add butter and lemon juice.
5.  Serve roe over the onions with a strip of bacon and drizzle sauce over.

Me Oh My...Simple Apple Pie!

Desserts were never a featured part of my mom's menu when we were growing up.  At Thanksgiving and Christmas she woud prepare sweet potato pies and nutty finger cookies and once and a while a really good pound cake (my dad's favorite).  When we had apple pie it was a frozen one from the A&P (I remember taking one out of the oven and dropping it in the floor).  So, like my mom, desserts are not my speciality...except for apple pie.  When Wayne and I were newly weds we had wonderful back door neighbors, Tom and Caroline.  We ate together frequently and often Caroline would prepare a delicious apple pie.  One fall we drove to the mountains in Virginia and picked our own apples and it was then that I learned from Caroline just how simple it is to make an apple pie.
This past October, while visiting with my children and grandchildren in Maryland, I took the grandchildren apple picking.  The trees were full of apples and in no time we had all filled our bags with crispy, sweet, tart, beautiful apples.  When we got back to the house we all decided to make apple pie.  One of the most difficult steps in making a pie is peeling the apples.  But Amanda has one of those fantastic apple peelers that makes the task simple and really a fun task for the kids!(http://www.williams-sonoma.com/products/old-fashioned-apple-peeler-and-corer/ )  The other difficult part, at least for me, is making the crust...but thanks to Pillsbury, that is no longer true!  So, once we had taken the crust out of the box and had it in the pie pan, the children filled the pie shell with the apple mixture.  We cut the second pie crust in strips and created a woven top.  Soon the pie was in the oven and that wonderful aroma of apple pie filled the house...a delicious dessert and wonderful memory!

Ingredients

8 medium Granny Smith apples or 6 large, peeled, cored and sliced
3/4 cup white sugar
1/4 cup brown sugar
1/3 cup flour
1/2 tsp nutmeg
2 tsp cinnamon
1 box of Pillsbury Pie Crusts

Preheat oven to 375 degrees

1.  Follow direction for crust, when the bottom crust is in the pan sprinke white sugar, cinnamon and nutmeg over the bottom.
2. Combine apples, sugars, flour, nutmeg and cinnamon
3.  Fill pie shell with apple mixture
4.  Use the second pie crust to top the pie (You can slice in strips and make woven top or just place on top, crimp edges and make slits for steam to escape).
5. Bake for 1 hour.  Serve hot from the oven with a scoop of vanilla ice cream. 

A Light Valentine Dessert

This recipe is one I learned from my Aunt Esther about 40 years ago.  Aunt Esther was a real character and a fantastic cook.  She was married to a Navy man and traveled the world with him.  When Pearl Harbor was bombed she was there with her 2 year old son.  She and her family finally settled in Virginia.  Wayne and I had not been married long when she invited us over to a luau.  I asked if I could come early and watch and help her cook.  I learned a lot from her that day, from how to properly cook rice, why  and how you slice vegetables on the bias, and, most importantly, how you can easily prepare a festive meal for a crowd.  The dessert that night was a simple, light combination of jello, angel food cake and strawberries.  Since we all associate red with Valentine's Day, I'm sharing it as a simple Valentine's Day dessert.

Ingredients

1 large package strawberry jello
2 cups boiling water
1 cup cold water
1 box sweetened frozen strawberries
1 angel food cake
1 large container whipped topping
Fresh strawberries
Mint leaves (optional)

In a bowl dissolve jello in boiling water add cold water and mix well.  Pour into whatever shaped container you want to use...I have done this in a bowl, a casserole dish, and mold. (If using bowl or mold I spray with Pam).   Add frozen strawberries and chill until slightly set.  Tear the angel food cake into chunks and add to jello, push down to level the top.  Refrigerate until firm.  Frost with cool whip and garnish with fresh strawberries and mint.

Cape Lookout and Clam Chowder

Every time I see a picture of the Cape Lookout Lighthouse and lighthouse keeper's home I have a rush of wonderful memories.  The Lanes, along with some of their friends, leased the lighthouse keeper's house for several years.  For several summers I went with my friend, Connie, her parents, her brother (Hal), and who ever else was invited to come along.  Harold Lane was truly a man in charge (still is at 96) and had our jobs lined up for the trip over to the island.. who was going to put the wood blocks at the wheels while he launched the boat, who was getting the cooler....and we all jumped at his order to get our jobs done.  We did the same when we beached the boat at the cape.  Jeeps were always ready and waiting for us (magic Harold worked with some guys working at the Coast Guard station) and we trekked up to the big ol' house.  Everyday we were out and about...little time was spent laying in the sun.  We fished, went shelling, and took adventurous trips in the jeep.  At night board games and cards occupied our time...all of this accompanied by much laughter.  Once we had to leave the cape because a hurricane was on the way.  In spite of the rain, Harold stopped the boat for us to fish.  We filled a cooler with beautiful trout...I screamed with delight every time I caught one.  One of the things I enjoyed most there was clamming.  Using garden rakes in shallow water on the sound side, we raked the bottom until we heard the scrape of a clam. It wouldn't be unusual to find a scallop or a sand dollar in the process.  After our buckets were filled with clams, we headed back to the house.  Harold used a hammer and a chisel to pry open tightly closed clams, while Weezie Lane directed us at dicing potatoes, onions, celery, and carrots (all done to Harold's specifications).  The results were always delicious!  Those wonderful days of clamming, fishing, game playing and adventuring are such a special memory to me.

My clam chowder is not made with fresh clams and at my son, Joel's request, I have added tomatoes.  Here lately I've been cheating with the dicing and use my food processor to chop but the result is still a delicious chowder that I enjoy sharing with family and friends.  I know I would never have made my first pot if it had not been for the happy times spent with the Lanes at Cape Lookout and the ritual preparation of  clam chowder!


Ingredients

1 tbs. olive oil
1/2 cup pork side meat or thick sliced bacon cut in small pieces
2 cups yellow onion,  chopped
2 cups celery,  chopped
1 cup carrot, washed, not peeled, chopped
4 medium potatoes, cubed
1 51 ounce can ocean clam juice (I have found this at a local fish market)
1 28 ounce can petite diced tomatoes
1 51 ounce can ocean chopped clams
salt and pepper to taste

1. Over medium heat saute pork in olive oil until pork is slightly crispy
2.  Add onion, celery, carrots, cook until tender (about 10 minutes)
3. Add potato and cook for another 10 minutes
4.  Pour in clam juice and simmer for 20 minutes
5.  Add tomatoes and simmer for 15 minutes
6.  Add clams and simmer on low for 30 minutes
7.  Season with salt and pepper to taste
8.  Remove chowder from burner and allow to cool
9.  Reheat and serve

Chicken and Dumplings...Real Comfort Food and a Special Memory

Years ago I started fixing chicken and dumplings for my family, always a favorite for everyone!  This recipe uses Bisquick to make a dough that you drop into a rich chicken filled broth.  The dumplings break apart slightly and the result is a thick, luscious chicken and dumplings dish.  I have lots of memories with this dish but the one that always comes back, whenever I prepare this, is an evening at the Molinari's after our dear friend Pat had been diagnosed with terminal cancer.  Pat had been in the hospital for a few weeks  and his wife, Evie, called and asked us to come.  We armed ourselves with NC barbecue, which I knew their sons loved and headed to Montclair.  When we arrived, Pat was released from the hospital, and arrived home shortly after we got there.  Lunch was NC barbecue, and for dinner I decided to get the makings for chicken and dumplings.  The whole family, including Pat, sat around the table that night...Pat seemed to have a very special energy with all of us there. He commented, "Isn't this great!"  I think he was so happy to have his daughter, Lynnie and his sons, Patrick and Scott with him and Evie.  When he got up to leave the table he wrapped his arm around Evie and pronounced his love (this was unusual for this "no public displays of affection" guy!).  Later in the night, Pat peacefully left us.  A special memory of a special man.

Ingredients

• 1 (2 1/2-pound) chicken, cut into 8 pieces
• 3 ribs celery, chopped
• Salt and pepper
• 4 quarts water
• 2 cups Bisquick
• 2/3 cup of milk

1.    Place the chicken and salt and pepper in a pot, season will salt and pepper. Add 4 quarts of water  bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and meat from the bones. (I always taste the broth to make sure it has enough seasoning)

2.    Prepare dumpling dough according to the directions on the Bisquick box.

3.    Add chicken pieces  to the broth and bring to a boil.

4.    Drop dumpling dough by spoonfuls onto boiling chicken.  Reduce heat and cook for 10 minutes, uncovered.  After 10 minutes cover and cook for an additional 10 minutes.

5.    Serve in a large bowl, sprinkle with fresh parsley.

Seared Tuna with Ponzu Sauce

From July, 2010 until June, 2011, I worked with schools in Hawaii...what a great experience!  The Hawaiian culture is such a respectful one.  I enjoyed the Hawaiian people, the beautiful scenery and, of course, the food.  When I visited Hawaii I always stayed in the Waikiki area.  My favorite spot was a restaurant that had an outdoor area by the ocean and a wonderful view of Diamond Head.  My favorite dish there was seared tuna served over greens with a Ponzu sauce.  One night I had a great waiter...cute too...and asked him about the sauce.  He shared that the Ponzu comes in a bottle, ready to serve, and you just add wasabi paste to it.  So, of course, I came home, looking for Ponzu.  I finally found it at Fresh Market in Greenville...about 30 miles from my home.  I really wanted to prepare this dish for Wayne and me tonight, but had no ponzu...did a Google and found a wonderful recipe for a wasabi Ponzu.  So, tonight, Wayne and I had Seared Tuna Over Baby Greens with Ponzu Sauce.

Ponzu Sauce

1 T chopped green onions
2 T soy sauce
2 T fresh orange juice
1 T rice wine vinegar
1 tsp brown sugar
1 tsp grated lemon rind
2 tsp fresh lemon juice
2 tsp honey
1 1/4 tsp prepared wasabi paste (or more to taste)
1 tsp grated peeled fresh ginger 


Combine all ingredients in a bowl


Tuna


2 tuna steaks
1 lime
salt and pepper
Baby salad greens
Peeled and sectioned oranges
Peeled and sliced avocado


1.  Prepare ponzu sauce
2. Squeeze lime over tuna steaks and season with salt and pepper
3. Sear tuna, 3 minutes each side
4. Line plate with greens and oranges and avocado 
5. Drizzle Ponzu sauce over greens
6. Place seared Tuna on top of green and drizzle Ponzu over tuna


I hope you enjoy this as much as we did!

Tacos al Pastor...with Leftover Pork Tenderloin

I feel a little guilty posting this as Tacos al Pastor because the changes I made should mean I change the recipe name.  However, there are parts of the recipe that are directly from this wonderful Mexican taco.  I found myself with a leftover pork tenderloin...Wayne grilled two, we ate one.  I had planned to reheat it and serve as is, then  I thought "What Mexican dishes are out there that use pork?".  Google Time!  I found Tacos al Pastor...a delicious sounding taco that combines spicy marinated pork with pineapple, onion and cilantro.  It really sounded great but some of the ingredients to the authentic recipe
 http://eauthenticmexicanrecipes.com/taco-recipes/mexican-pork-recipes-how-to-make-homemade-authentic-tacos-al-pastor
 were not available at my grocery store.  So I took the idea and made one major change and it was with the pork. I used leftover pork tenderloin that had been cooked just to the point of done and had not been sliced, it was still tender and juicy.    In the original recipe the pork is marinated and then grilled...I sliced the pork, marinated it, then cooked the slices quickly on my stove top grill.   I want to try the real thing sometime, but, this was really good and a fun dish to serve (even if if was just for the two of us)!


The Salsa

1 lb. tomatillos

1 poblano pepper

2  jalapeño peppers (yep...I added some heat!)

2 garlic cloves

½ cup cilantro

2 tbs. lime juice

1 tsp. cumin

1 tsp. salt

Preheat oven to 400 degrees.  Place peppers, tomatillos, onion and garlic on a cookie sheet.  Bake for 15 minutes. Put baked vegetables in food processor with cumin, salt, cilantro and lime juice.  Pulse until well combined.  




The Pork
1 leftover pork tenderloin (must be cooked just still done, slightly pink center), sliced thin
1 cup Tomatillo Salsa 
Juice from 1 orange (about 1/2 cup)
1/4 cup white vinegar
1/2 tsp cinnamon


Combine Salsa, orange juice, vinegar and cinnamon and pour over tenderloin slices and marinade for 1 hour.  Remove the pork from the marinade and grill for 4 minutes on each side.


The Pineapple/Onion Topping
1/2 pineapple (normal size)
1 white onion (large), minced
20 branches of cilantro, chopped
Juice of 2 limes (or more to taste)
salt to taste


Slice the pineapple into 1/2 inch slices...no need to peel and place on stove top or outdoor grill and cook until slices are soft throughout and a bit charred.  Peel the pineapple rings and chop them into small pieces.  Combine the onions, minced onion, chopped cilantro in a bowl.  Squeeze the lime over this and salt to taste.  Combine all.


When all these parts are ready you will build your tacos.  Heat corn tortillas, place pork on tortilla, next add the pineapple/onion topping and then the salsa.


I served these with sliced oranges and avocado.  

Christiana Campbell's Made Dish of Shrimp and Lobster

Williamsburg,Virginia has been a special place to visit for most of my life.  Growing up my mom and dad had wonderful friends there who my sister, Diane, and I would visit for a week every summer.   Later in life, I attended William and Mary where I earned a masters in education.  My daughter, Amanda, graduated from William and Mary where she met and married her husband, Greg.  For several years Wayne and I visited Williamsburg during Christmas with friends and have great memories of delicious food and laughter in the colonial taverns.  I first had this shrimp dish at Christiana Campbell's Tavern and it has become one of my family and friends favorites.   The original recipe calls for lobster and shrimp but instead of using lobster I double the amount of shrimp in the recipe. Since you can prep all of the vegetables and shrimp and do the cooking in about 10 minutes, this recipe is great to use when you are having guests!
(Original recipe is in the Williamsburg Cookbook, 1975)

<!--[if !supportLists]-->·         <!--[endif]--> 1 1/2 green peppers, quartered

<!--[if !supportLists]-->·         <!--[endif]-->3 medium tomatoes

<!--[if !supportLists]-->·         <!--[endif]-->2 packages (6 ounces each) long grain and wild rice mixed

<!--[if !supportLists]-->·         <!--[endif]-->1/2 pound fresh mushrooms, quartered

<!--[if !supportLists]-->·         <!--[endif]-->1/4 pound butter, divided

<!--[if !supportLists]-->·         <!--[endif]-->2 pounds medium to large shrimp,  cleaned

<!--[if !supportLists]-->·         <!--[endif]-->1 jar (15 1/2 ounces) pearl onions

<!--[if !supportLists]-->·         <!--[endif]-->1 teaspoon lemon juice

<!--[if !supportLists]-->·         <!--[endif]-->3/4 cup dry sherry

<!--[if !supportLists]-->·         <!--[endif]-->Worcestershire sauce to taste

<!--[if !supportLists]-->·         <!--[endif]-->salt and white pepper to taste

<!--[if !supportLists]-->·         <!--[endif]-->parsley

1. Scald tomatoes in boiling water for 60 seconds, drain, remove skin, and cut in half. Squeeze out and discard the tomato juice and cut each half into 4 pieces. Reserve.
2. Partially cook green pepper (about 2 minutes) in boiling water, remove, and cut quarters in half. Reserve.
3. Cook the rice according to package instructions.
4. Saute mushrooms quickly in a small amount of butter and reserve.
5. Melt remaining butter over medium heat and saute shrimp and onions just until shrimp are pink.
6. Add sherry, lemon juice, and seasonings.
7. Add green pepper, tomato, and mushrooms and cook over low heat, stirring gently, until heated through.
8. Arrange the seafood and vegetables in a heated serving dish with the rice. Sprinkle with a dash of sherry.
9. Garnish with chopped parsley.

Crustless Smoked Salmon Quiche

Wayne and I visited with our special friend, Billye Jo for New Year's...I already shared her wonderful chocolate cake.  A dish she prepared for us was a Kentucky Hot Brown Tart.  (http://www.myrecipes.com/recipe/kentucky-hot-brown-tart-50400000112164/) It was delicious!  I thought I'd like to try elements of this and create a crustless (no longer a tart), smoked salmon, quiche.  Since I was getting ready to leave town (without Wayne) for a few days, I decided to cook this last night, thinking it would leave him with a tasty leftover (hopefully). Both of us really liked it and it will be added as a favorite for a light dinner (with a salad) or a good dish for a brunch.

Ingredients

Pam Olive Oil Spray
8 oz. smoked salmon
1/4 cup  chopped fresh dill 
1 sweet onion, sliced thin
8 oz. shredded Vermont white cheddar cheese
4 oz. shredded Monterrey Jack cheese
1 1/2 half and half
6 eggs
2 plum tomatoes cut into 1/4 inch slices, pressed and drained on paper towel

Preheat oven to 350 degrees

1. Spray large pie pan or tart pan with Pam Olive Oil Spray
2. Spread salmon in bottom of pan and sprinkle with dill
3. Layer onion slices on top of salmon
4. Combine cheeses on top of onion
5. Whisk together eggs and half and half and pour over layers
6. Bake for 40 minutes
7. Arrange tomato slices on top of quiche and bake for 10 minutes more

I served this with a salad made of baked pear that was then wrapped in prosciutto and baked for 10 minutes, served over fresh greens, dressed with a balsamic/olive oil dressing.

Black Sea Bass...So good we had it twice in one week!

Early last week I went to one of the local fish markets intending to get Salmon for Wayne and me to have for dinner.  As I was placing my order the owner walked over and started going on and on about this fabulous sea bass...I politely said, "I'll try that next time."  He continued to talk about this wonderful fish.  This particular Black Sea Bass is a product of the University of North Carolina in Wilmington's aquaculture program http://uncw.edu/aquaculture/ .  Being the weak soul I am (tee hee!!!), I relented and purchased the Black Sea Bass.  Saturday, I went back and we had it for dinner again...it was that good!  It was slightly pricey for local fish, $11.99/lb.  but 1 pound was enough for the 2 of us...cheaper than pizza and a lot of other food folks go out and buy, not to mention it's  HEALTHY!!!  Cooking it was very simple and amazingly delicious!

Ingredients

1# Black Sea Bass fillets
1 lime
Tony Chachere's Creole Seasoning
Salt and Pepper

1.  Preheat oven to 400 degrees
2. Squeeze lime juice over fillets
3.  Sprinkle lightly with Creole Seasoning Salt and Pepper
4.  Bake for 10 minutes...Serve immediately!

Tomatillo, Jalapeño and Poblano...I'm so sorry I waited so long!!!

I confess!  I have avoided  jalapeno and pablano peppers...afraid of their heat.  I know, makes no sense!  I have seen tomatillos for several years in our local grocery stores, but, in spite of being curious, avoided them.  Lately, my curiosity has gotten the best of me and 3 days ago I bought some tomatillos.  Last night Wayne requested black beans and rice so I thought, "I wonder if I can find a good recipe for salsa that uses tomatillos (duh!)."  I found a recipe from Tyler Florence that sounded so simple, but to my horror it required 2  jalapenos.  Having none in my larder I sent Wayne to the store but asked him to get a poblano (knowing it had less heat) and 2 jalapenos (just in case).  I made a few changes in Tyler's recipe ( http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-with-roasted-tomatillo-chile-salsa-recipe/index.html ) and, once it was done, instead of waiting for the black beans, I put a little of the, still warm, salsa in a bowl with some tortilla chips...overwhelmed!  I'n thinking I might get really brave and use a whole jalapeno next time!  This is so easy...go get the ingredients and give it a try!

Ingredients

1 lb. tomatillos

1 poblano pepper

½  jalapeño pepper

2 garlic cloves

½ cup cilantro

2 tbs. lime juice

1 tsp. cumin

1 tsp. salt 

Preheat oven to 400 degrees.  Place peppers, tomatillos, onion and garlic on a cookie sheet.  Bake for 15 minutes. Put baked vegetables in food processor with cumin, salt, cilantro and lime juice.  Pulse until well combined.  

Blair's Grandma Robichaux's Gumbo

I remember, before Tom and Blair married, Wayne and I dropped
 Wyatt off in Columbia, SC to ride to Houston with Tom ( we were
 all going to be with Amanda, pregnant with the twins, and Greg 
for Christmas).  Blair prepared gumbo for the guys that night.  
Tom had bragged on her gumbo...Wyatt loved it, especially since
 Blair had made that batch especially spicy.  A few years later,
 while visiting the "Creek House" with all the family, Blair and
 Tom made gumbo, with me watching.  I learned some key
 elements from Blair that day, "The roux needs to be the color
 of a well-used copper penny".  "If you scorch the roux you
 must throw it out".  "If you don't cook the gumbo long enough
 it will taste like dishwater".  All of these Blair heard from her
 Grandma Robichaux as she learned to make
 real gumbo...I mean really good gumbo!  Along with her
 expertise with gumbo, Blair is an amazing children's
 photographer in Baltimore.  You can find her at
 http://www.blairblanks.com/ .

Ingredients:
1/2 cup vegetable oil (or bacon grease)
1/2 cup flour
2-3 lbs. Frozen Cut Okra (not breaded!)
2 Onions diced
1 cup celery, diced
1 large green pepper, cut in thin strips
4-5 cups any combination: crawfish tails,  shrimp, crabmeat, cooked
 shredded chicken, smoked sausage
7-8 cups water or stock from cooking chicken (recommended)
3 Cans Diced Tomatoes (I use 1 can Rotel  and 2 cans diced)
Tabasco, salt and pepper
4 lg. bay leaves

1.  Make a roux by mixing flour and oil.  Heat over medium
 heat in an iron skillet, stirring constantly until the mixture
 turns the brown color of a copper penny.  (Patience!
 This takes about 20 minutes or more). http://southernfood.about.com/library/howto/htmakeroux.htm 
 Add the onion, celery and green pepper and stir.
2.  "Sweat" the okra in a large pan. (Do this at the same
 time you're working with the roux.) I combine 2 cups of
 water with the okra and cook until the water is gone and
 the okra has turned to mush(not watery).
3.  Combine the roux mixture, okra, meats (if using shrimp
 do not add now) and all other ingredients in a large soup pot
 and cook over low heat for 3 or 4 hours, stirring frequently.
4.  Add shrimp during the last 30 minutes.  If I plan to freeze
 the gumbo, I cook the shrimp and add to bowls as I serve.
  I have found that the shrimp gets mushy if I freeze or "hold"
 the gumbo in the refrigerator for a few days.
5.  Serve over hot white rice.

All measurements are approximate as gumbo is

 a "throw everything in" Cajun dish!

The Lowly Rutabaga

I don't think I've ever heard anyone say, "Look at that beautiful rutabaga!".  My memory of eating rutabaga is at my Grandmother's.  I never discussed how she cooked it with her, but, I'm sure it involved a lot of bacon grease!   If you google rutabaga recipes you'll see the first step is to peel the raw vegetable and cut in chunks.  That's the first turn off to using this, rich in Vitamin C, vegetable...it's hard work!  So, one day I decided to boil it whole and see if that made the process any easier.  It worked!  I don't recall preparing rutabaga when my kids were growing up.  But now, thanks to the parboil method, we have it often.  Just like my Grandmama did, I add a little sugar unless I'm roasting it, substituting rosemary for the sugar.  Give this "ugly duckling" vegetable a try!

Ingredients

·         3 to 4 tablespoons butter, olive or bacon drippings

·         1 tsp. sugar

·         ¼ tsp salt

·         ¼ tsp pepper

·         Pinch nutmeg

Sautéed

1.     Boil the whole rutabaga in a pan of salted water until you can stick a fork in about 1 inch (the rutabaga does not have to be tender all the way through), about 45 minutes.  Remove and cool for 15 minutes.

2.     Peel the rutabaga and cut in 1 inch chunks.

3.     Heat butter, olive oil or drippings in a skillet

4.     Add rutabaga chunks and cook until fork tender

5.     Season with sugar, nutmeg, salt and pepper

Mashed

1.     Boil the whole rutabaga in a pan of salted water until you can stick a fork in about 1 inch (the rutabaga does not have to be tender all the way through), about 45 minutes.  Remove and cool for 15 minutes.

2.     Peel the rutabaga and cut in 1 inch chunks.

3.     Boil in a pot of  water until fork tender

4.      Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Add butter (olive oil or drippings), nutmeg, salt, pepper, and sugar to chunks and mash with a potato masher or fork

Roasted

1.     Boil the whole rutabaga in a pan of salted water until you can stick a fork in about 1 inch (the rutabaga does not have to be tender all the way through), about 45 minutes.  Remove and cool for 15 minutes.

2.     Preheat oven to 350 degrees

3.     Peel the rutabaga and cut in 1 inch chunks.

4.     Coat a cookie sheet with olive oil

5.     Evenly distribute chunks on cookie sheet

6.     Bake for 10 minutes, remove, drizzle with olive oil, salt , pepper, 1 tbs. rosemary and toss

7.     Return to oven for 5 minutes