Smoked Paprika-Shallot Dip for Vegetables
1/2 cup sour cream
1/4 cup mayonnaise
1 medium shallot, grated on the large holes of a box grater
1 tablespoons fresh lemon juice
1 teaspoon smoked paprika
1/4 to 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon salt
In a small bowl, combine the sour cream, mayonnaise, shallot, lemon juice, smoked paprika, red pepper flake and 1/2 teaspoon salt. Cover and chill in the refrigerator for 1 to 2 hours to allow the flavors to combine.
6.30.2011
Bacon-Onion Jam
This jam is a great topper for burgers and steaks.
Bacon-Onion Jam
4 thick slices applewood-smoked bacon, cut crosswise into 1/2-inch strips
1 large red onion, halved and thinly sliced
1/3 cup balsamic vinegar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
In a heavy 12-inch skillet, cook the bacon over medium heat until lightly browned but not yet crisp, about 8 minutes. Transfer the bacon to paper towels to drain. Reserve 2 to 3 tablespoons of bacon fat from the skillet. Pour off the rest of the fat. Add the onion to the skillet, season with a little salt and pepper, cover the pan, and cook for 2 minutes. Uncover, add a splash of water and scrape up any browned bits from the bottom of the skillet. Cover and continue to cook, stirring occasionally, until the onions are soft and beginning to color, about 10 minutes.
Add the vinegar, mustard and 1/3 cup water. Return the bacon to the skillet and bring the mixture to a simmer. Simmer, uncovered, until the liquid has thickened and most of it has been absorbed, 4 to 5 minutes. Transfer to a small bowl and let cool slightly. Cover with plastic wrap and leave at room temperature for up to 2 hours. Warm slightly before serving.
Bacon-Onion Jam
4 thick slices applewood-smoked bacon, cut crosswise into 1/2-inch strips
1 large red onion, halved and thinly sliced
1/3 cup balsamic vinegar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
In a heavy 12-inch skillet, cook the bacon over medium heat until lightly browned but not yet crisp, about 8 minutes. Transfer the bacon to paper towels to drain. Reserve 2 to 3 tablespoons of bacon fat from the skillet. Pour off the rest of the fat. Add the onion to the skillet, season with a little salt and pepper, cover the pan, and cook for 2 minutes. Uncover, add a splash of water and scrape up any browned bits from the bottom of the skillet. Cover and continue to cook, stirring occasionally, until the onions are soft and beginning to color, about 10 minutes.
Add the vinegar, mustard and 1/3 cup water. Return the bacon to the skillet and bring the mixture to a simmer. Simmer, uncovered, until the liquid has thickened and most of it has been absorbed, 4 to 5 minutes. Transfer to a small bowl and let cool slightly. Cover with plastic wrap and leave at room temperature for up to 2 hours. Warm slightly before serving.
Your Sweet Escape...
I was on facebook one day and my friend Lita "like"d this page called Your Sweet Escape...which sparked my curiosity. So I clicked on the link and what I found was the most adorable little hand-made wine charms (you know, those little things that hang off of the stems of wine glasses). So of course, I just had to have them. Turns out, the women who makes them is from the Little Ferry area! I already own the "All You Need is Love" set and I am having 2 custom True Blood sets made. Then I will move on to a custom set using my wedding pictures. They are really awesome and you have to give credit to people who make things themselves. Some how, it makes ordinary items, even more special!
Your Sweet Escape
http://yoursweetescape.com/
http://www.etsy.com/shop/YourSweetEscape
Your Sweet Escape
http://yoursweetescape.com/
http://www.etsy.com/shop/YourSweetEscape
How I do Crab Cakes....
Crab Cakes
1 lb. jumbo lump crabmeat
1 large egg
1/4 cup mayonnaise
1-1/2 teaspoon Dijon mustard
3/4 to 1 teaspoon Old Bay
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon paprika
Kosher salt
3/4 to 1-1/4 cups Panko breadcrumbs, gently pulsed in a blender to make fine crumbs
1 tablespoons chopped fresh flat-leaf parsley
2 tablespoons unsalted butter
1 tablespoons olive oil
Drain the crabmeat and place in a medium bowl and set aside.
In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce and 1/4 teaspoon of salt. Gently fold the mixture into the bowl with the crab. Gently break up the lumps with your fingers but do not overmix.
Sprinkle the breadcrumbs and the parsley over the mixture and mix them in thoroughly but gently; try not to turn the mixture into a mash. It should still be somewhat loose and chunky. Cover with plastic wrap and refrigerate for 1 to 3 hours.
Shape the crab mixture into 8 cakes about 1-inch thick.
Pre-heat the oven to 400 degrees. Brush a baking sheet with melted butter. Place the crab cakes on the baking sheet. Melt the butter and olive oil together mixing in the paprika. Brush this over the crab cakes. Bake in the oven for 20 minutes or until golden brown.
Footnotes - You can also saute the crab cakes in a skillet. In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan (8 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes. Sprinkle with the paprika.
1 lb. jumbo lump crabmeat
1 large egg
1/4 cup mayonnaise
1-1/2 teaspoon Dijon mustard
3/4 to 1 teaspoon Old Bay
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon paprika
Kosher salt
3/4 to 1-1/4 cups Panko breadcrumbs, gently pulsed in a blender to make fine crumbs
1 tablespoons chopped fresh flat-leaf parsley
2 tablespoons unsalted butter
1 tablespoons olive oil
Drain the crabmeat and place in a medium bowl and set aside.
In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce and 1/4 teaspoon of salt. Gently fold the mixture into the bowl with the crab. Gently break up the lumps with your fingers but do not overmix.
Sprinkle the breadcrumbs and the parsley over the mixture and mix them in thoroughly but gently; try not to turn the mixture into a mash. It should still be somewhat loose and chunky. Cover with plastic wrap and refrigerate for 1 to 3 hours.
Shape the crab mixture into 8 cakes about 1-inch thick.
Pre-heat the oven to 400 degrees. Brush a baking sheet with melted butter. Place the crab cakes on the baking sheet. Melt the butter and olive oil together mixing in the paprika. Brush this over the crab cakes. Bake in the oven for 20 minutes or until golden brown.
Footnotes - You can also saute the crab cakes in a skillet. In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan (8 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes. Sprinkle with the paprika.
6.29.2011
Potato Salad with Fresh Lobster and Scallions
Potato Salad with Fresh Lobster and Scallions
1 lb. red potatoes, cubed and boiled until fork-tender
1 cup fresh lobster meat, claws and tail, chunky chopped
3 scallions, sliced thing, white and green parts
1/4 cup mayonnaise
1/4 cup creme fraiche
2 teaspoons white truffle oil
2 teaspoons fresh chopped tarragon
Salt, to taste
Place the potatoes and lobster meat in a large serving bowl. In a smaller bowl, mix together the mayonnaise, creme fraiche, truffle oil, and tarragon. Fold the mayonnaise mixture into the bowl with the potatoes and lobster meat. Season with salt. Add the sliced scallions and gently toss. Chill for about 1 hour to allow flavors to mix.
1 lb. red potatoes, cubed and boiled until fork-tender
1 cup fresh lobster meat, claws and tail, chunky chopped
3 scallions, sliced thing, white and green parts
1/4 cup mayonnaise
1/4 cup creme fraiche
2 teaspoons white truffle oil
2 teaspoons fresh chopped tarragon
Salt, to taste
Place the potatoes and lobster meat in a large serving bowl. In a smaller bowl, mix together the mayonnaise, creme fraiche, truffle oil, and tarragon. Fold the mayonnaise mixture into the bowl with the potatoes and lobster meat. Season with salt. Add the sliced scallions and gently toss. Chill for about 1 hour to allow flavors to mix.
Another pretty neat tip....garlic!!
Microwave garlic cloves for 10 seconds...the skin with slip right off!
Okay...so maybe we learn 2 new things every day...LOL!
Okay...so maybe we learn 2 new things every day...LOL!
Fluffier pancakes??
Pretty neat tip that I just learned....for fluffier pancakes, make the batter using club soda instead of milk.
See that...you learn something new every day!
See that...you learn something new every day!
Mariana's Christening - 5.22.2011
Limani Restaurant - Roslyn, NY
Me before the party...hubba-hubba...as my husband said!
At church...
Me and Mariana...
Me, Dino and Gracie...
Me, my mom, Dino and Gracie...
Jason, Gracie, Dino, me and Billy...
The boys...
Tara, Mike, me and Billy...
Me and Dino...
Me and Billy...
Me and Mariana...
The cake...
The delivery crew...me, Julie and Mariana...XOXO
Me...who didn't stop dancing all night long!
My mom...on the table...as usual!
My mom and Nick dancing...lol!
Tara, Mike and Mike's girlfriend...LMAO!!
Mariana was DONE...
...and so was I!! LOL!!
Me before the party...hubba-hubba...as my husband said!
At church...
Me and Mariana...
Me, Dino and Gracie...
Me, my mom, Dino and Gracie...
Jason, Gracie, Dino, me and Billy...
The boys...
Tara, Mike, me and Billy...
Me and Dino...
Me and Billy...
Me and Mariana...
The cake...
The delivery crew...me, Julie and Mariana...XOXO
Me...who didn't stop dancing all night long!
My mom...on the table...as usual!
My mom and Nick dancing...lol!
Tara, Mike and Mike's girlfriend...LMAO!!
Mariana was DONE...
...and so was I!! LOL!!
Cheese-Stuffed Hot Dogs with Spicy Onions
Cheese-Stuffed Hot Dogs with Spicy Onions
Hot dogs...the choice is yours
2 tablespoons McCormick Grill Mates Grill Seasoning, any flavor
2 slices thick-sliced sharp cheddar cheese cut into 1/4-inch strips
2 tablespoons olive oil
2 small yellow onions, sliced 1/4-inch thick
2 tablespoons brown sugar
1 teaspoon chipotle chile in adobo sauce, finely chopped plus 1 teaspoon adobo sauce
2 tablespoons butter, melted
Hot dog rolls
Salt
Preheat grill to medium heat. Make a slit in each hot dog lengthwise down. Place hot dogs in a zip top bag with the grill seasonings and shake to coat. Place 2 to 3 strips of cheese in each hot dog.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the onions and cook until soft and golden, about 15 minutes. Add the brown sugar, chipotle, adobo sauce and 1/2 teaspoon of salt. Cook until sugar dissolves, about 5 minutes.
Place the hot dog on the grill, face-up, and cook until the cheese has melted, about 5 to 7 minutes. Butter the inside of the hot dog rolls and place them face down on the grill. Toast for about 2 to 3 minutes. Place the hot dogs on the buns and top them with the onion mixture.
Hot dogs...the choice is yours
2 tablespoons McCormick Grill Mates Grill Seasoning, any flavor
2 slices thick-sliced sharp cheddar cheese cut into 1/4-inch strips
2 tablespoons olive oil
2 small yellow onions, sliced 1/4-inch thick
2 tablespoons brown sugar
1 teaspoon chipotle chile in adobo sauce, finely chopped plus 1 teaspoon adobo sauce
2 tablespoons butter, melted
Hot dog rolls
Salt
Preheat grill to medium heat. Make a slit in each hot dog lengthwise down. Place hot dogs in a zip top bag with the grill seasonings and shake to coat. Place 2 to 3 strips of cheese in each hot dog.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the onions and cook until soft and golden, about 15 minutes. Add the brown sugar, chipotle, adobo sauce and 1/2 teaspoon of salt. Cook until sugar dissolves, about 5 minutes.
Place the hot dog on the grill, face-up, and cook until the cheese has melted, about 5 to 7 minutes. Butter the inside of the hot dog rolls and place them face down on the grill. Toast for about 2 to 3 minutes. Place the hot dogs on the buns and top them with the onion mixture.
6.28.2011
French Onion Soup Pasta.....hold the broth!
French Onion Soup Pasta
1 lb. spaghetti
12 shallots, sliced thin
3 cloves garlic, pushed thru a press
1/4 cup olive oil
2 tablespoons butter
1/4 cup fresh parsley, chopped
1 to 1 1/2 cups fresh grated Mizithra cheese (You can also use grated parmigiano-reggiano)
Salt and fresh ground pepper
In a large skillet over medium-low heat, heat the olive oil and butter. Add the shallots and garlic and season with salt and pepper. Cook, stirring occasionally, until soft and golden, about 20 to 30 minutes.
Meanwhile, in a large pot of salted, boiling water, cook spaghetti according to package instructions. Drain, reserving about 1 cup of the pasta water. Add the pasta water to the skillet with the shallots and stir. Drain the pasta and add to the shallots. Add the grated cheese and parsley and season with pepper. Toss to combine, adding additional grated cheese on top before serving.
Recipe adapted from Rachael Ray
6.07.2011
Cast-Iron Skillet Sweet Onion Bread
Cast-Iron Skillet Sweet Onion Bread
1 large sweet onion, sliced
3 tablespoons butter
2 tablespoons olive oil
1 can refrigerated pizza crust
1/4 freshly grated Parmesan cheese
Preheat oven to 450 degrees. Meanwhile, in a 10-inch cast-iron skillet, cook the onions in the butter and oil until golden brown, about 20 minutes. Transfer the onions to a plate. Arrange the pizza dough in the skillet and top with the onions and Parmesan cheese. Bake for 10 minutes or until golden brown.
Footnotes - Instead of baking this in the oven, bake it on the grill. It will give the bread a slight smoky flavor. You can also add fresh herbs such as rosemary, thyme or basil.
1 large sweet onion, sliced
3 tablespoons butter
2 tablespoons olive oil
1 can refrigerated pizza crust
1/4 freshly grated Parmesan cheese
Preheat oven to 450 degrees. Meanwhile, in a 10-inch cast-iron skillet, cook the onions in the butter and oil until golden brown, about 20 minutes. Transfer the onions to a plate. Arrange the pizza dough in the skillet and top with the onions and Parmesan cheese. Bake for 10 minutes or until golden brown.
Footnotes - Instead of baking this in the oven, bake it on the grill. It will give the bread a slight smoky flavor. You can also add fresh herbs such as rosemary, thyme or basil.
6.06.2011
Rigatoni with Creamy Sausage and White Wine
Rigatoni with Creamy Sausage and White Wine
1 lb. rigatoni
1/2 pound sweet Italian sausage, casing removed and crumbled
2 cup dry white wine
2 cups cold water
1 cup heavy whipping cream
1/4 cup finely chopped fresh flat-leaf parsley leaves, firmly packed (leaves only)
3 large garlic cloves, chopped
1/2 teaspoon Kosher salt
Fresh ground black pepper
1/2 cup olive oil
1/4 cup freshly grated Romano cheese
Place the sausage, wine and water in a large mixing bowl. Cover and refrigerate for at least 20 minutes or up to 5 hours.
Bring a large pot of salted, boiling water to a boil. Cook rigatoni according to package instructions. Drain, reserving 1 cup of the pasta water and set aside.
Meanwhile, in a large skillet, add olive oil, parsley, garlic and salt and cook over moderately high heat until garlic is golden. Add the sausage mixture and bring to a boil. Cook until liquid is reduced by half, 15 to 20 minutes. Season with black pepper. Stir in the cream. Lower heat to very low and cook an additional 10 minutes, until the sauce has thicken slightly. Add the rigatoni to the pan, adding the reserved pasta water a tablespoon at a time until the rigatoni is well coated. Add the grated Romano cheese and toss well. Serve immediately with additional Romano cheese.
Footnotes - You can use spaghetti instead of rigatoni
1 lb. rigatoni
1/2 pound sweet Italian sausage, casing removed and crumbled
2 cup dry white wine
2 cups cold water
1 cup heavy whipping cream
1/4 cup finely chopped fresh flat-leaf parsley leaves, firmly packed (leaves only)
3 large garlic cloves, chopped
1/2 teaspoon Kosher salt
Fresh ground black pepper
1/2 cup olive oil
1/4 cup freshly grated Romano cheese
Place the sausage, wine and water in a large mixing bowl. Cover and refrigerate for at least 20 minutes or up to 5 hours.
Bring a large pot of salted, boiling water to a boil. Cook rigatoni according to package instructions. Drain, reserving 1 cup of the pasta water and set aside.
Meanwhile, in a large skillet, add olive oil, parsley, garlic and salt and cook over moderately high heat until garlic is golden. Add the sausage mixture and bring to a boil. Cook until liquid is reduced by half, 15 to 20 minutes. Season with black pepper. Stir in the cream. Lower heat to very low and cook an additional 10 minutes, until the sauce has thicken slightly. Add the rigatoni to the pan, adding the reserved pasta water a tablespoon at a time until the rigatoni is well coated. Add the grated Romano cheese and toss well. Serve immediately with additional Romano cheese.
Footnotes - You can use spaghetti instead of rigatoni
Sgt. Matt Fenton Memorial 5K Run/Walk
Yesterday was the Inaugural Sgt. Matt Fenton Memorial 5K Run/Walk in Little Ferry. Over 500 runner came out to participate in the run. I don't think that it really hit me until I was looking at the pictures and reading the articles this morning. This was so much more than a 5K. This was my entire community coming out and celebrating the life of a Marine who made the ultimate sacrifice for his country. It gives me goosebumps and brings tears to my eyes. This is where I live. These are the people who I call my family. It was an honor to be part of it.
Photos taken by -
Sgt. Chadwick deBree
Walter Hurrell
Photos taken by -
Sgt. Chadwick deBree
Walter Hurrell
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