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Entrees
Sunday, May 09, 2004
The last piece of ASS you'll ever get
Tonight is the two-hour finale of All-Stars Survivor, followed by the ASS reunion show. I can't say that I'm sorry to see this season end, because although I am a true Survivor fan, I did not like most of these people the first time around, so having to endure them for another season was, at times, torture.
I've had fun spoiling the show, and looking back realize that I only spoiled incorrectly once, thanks to reliable sources. You'd think that I would have done better on the fantasy league, but once again, I was consistently sucked. Oh well. It was still a lot of fun to play with friends.
We are down to the final four tonight. My prediction is that Rupert will be the first to go, followed by Jenna, leaving Rob and Amber as the final two. I named Amber as the winner early in the season, so I'm going to stick with her.
Other things you might see tonight is a "firey fight between two tribemates", a big surprise~(I refuse to use the "t" word), and perhaps some ex-truck-driving-lady will show up for the reunion with an Extreme Makeover.
Bring it on!
Oh-way-oh-way-oh Oh-way-oh-way-oh....
Posted at 05:12 pm by ChefGrace
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Posted at 05:51 am by ChefGrace
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Friday, May 07, 2004
This is my ultimate meal~ the following recipe served over crispy fried polenta , topped with a gorgonzola cream sauce. I don't expect many of you will have these ingredients on hand, and many others who will think this sounds disgusting. I assure you, it is sublime.
Lobster with Morels and Fiddleheads
4 cups trimmed and cleaned fiddleheads
2 teaspoons olive oil
2 cups fresh morels, cleaned
2 1-1/2-pound lobsters, steamed, tail and claw meat removed and cut
into 1/2-inch pieces
Salt
Freshly ground black pepper
Bring a pot of lightly salted water to boil. Add the fiddleheads
and blanch for 5 minutes. Drain. Heat the olive oil in a skillet
over medium heat. Add the fiddleheads and the morels and saute
for 5 minutes. Add the lobster meat and saute for 2 minutes longer.
Season with salt and pepper. Serve immediately. Makes 4 servings.
Posted at 01:25 pm by ChefGrace
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I love to serve crabcakes as an entree with black beans and pineapple-peach salsa. Garnish with cilantro.
2 pounds crabmeat
1/2 cup mayonnaise
1/4 cup red bell peppers, chopped
1/4 cup green bell peppers, chopped
1/4 cup yellow bell peppers, chopped
1/3 cup chipotle puree *
Salt and pepper, to taste
1 egg, beaten
1/2 cup flour
1/2 cup dry bread crumbs
3 tablespoons vegetable oil
Combine crabmeat, mayonnaise, bell peppers, chipotle puree, salt and pepper. Mix well. Form mixture into about 12 cakes.
Arrange the beaten egg, flour and bread crumbs in separate shallow dishes. Dip cakes in flour, then egg, then bread crumbs.
Heat oil in a large skillet. Cook crab cakes until lightly browned, about 2 to 3 minutes on each side. Keep warm in a 250-degree oven until ready to serve.
Makes about 12 crab cakes.
* Chipotle puree is sold in specialty and Mexican-food stores. If you can't find it, look for canned chipotle peppers in adobo sauce and puree them in a blender.
Posted at 01:02 pm by ChefGrace
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Bloody Mary Shrimp Cocktail
This is a fun recipe to eat and to serve. It's a great way to add flavor to pre-cooked shrimp. This makes about 60 shrimp.
1 1/2 pounds cooked, peeled, deveined medium shrimp, thawed if frozen
1/2 cup tomato juice
1/4 cup vodka
1/2 teaspoon red pepper sauce
1/2 teaspoon sugar
1/2 teaspoon celery salt
2 tablespoons chopped fresh parsley
1 cup cocktail sauce
1. Arrange shrimp in single layer in a glass or plastic dish.
2. Heat tomato juice, vodka and pepper sauce to boiling in 1-quart saucepan over medium-high heat. Stir in sugar; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in celery salt and parsley; pour over shrimp. Cover and refrigerate 2 to 3 hours.
3. Divide sauce into serving dishes, (margarita-type glasses work great). Remove shrimp from marinade with slotted spoon; divide and arrange on glasses. I usually add a celery stalk to each serving.
Posted at 10:24 am by ChefGrace
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