Balsamic-Glazed Salmon Wednesday, May 16 2012 


Balsamic-Glazed Salmon
Recipe courtesy Giada De Laurentiis

•Ingredients

Glaze:
3/4 cup balsamic vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 clove garlic, peeled and smashed or chopped

Salmon:
Four 6-ounce center-cut salmon fillets, skinned
2 tablespoons olive oil
Kosher salt and freshly ground pepper

Vegetables:
2 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
Kosher salt and freshly ground pepper
2 cloves garlic, peeled and smashed or chopped
2 1/2 cups frozen shelled edamame (12 ounces), thawed
2 cups sugar snap peas (6 ounces), halved

•Directions
For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.

For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.

For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.
Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.

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Jazz & Heritage Festival 2012 Monday, May 7 2012 


I have to say that I look forward to the spring season in Nola. There are so many festivals to see and experience, one of my favorites would have to be The New Orleans Jazz & Heritage Festival. I have been going to this since I was in high school and hardly miss a year except a few times when I lived out of state. If you never been its a great festival that falls on two weekends (last weekend in April and the first weekend in May). There are so many great musical acts that you can’t just pick one band you have to see them all. And the food it’s one of the things I love to try everything (at least something different each day). People walking by and you ask them “what is that…” and you have so many different choices of food to choose from you wanna at least try it all. You have your favorites like Crawfish Monica, Trout Almondine w/ crawfish bisque, boudin balls, crawfish bread, Alligator pie, my favorite Cochonde lait poboy, crawfish sack, oyster patties (not what you think), Crawfish beignets, Rosemint iced tea, and Pheasant Quail and Andouille Gumbo.
If you love music you have everything from Al Green, Tom Petty, Maze & Frankie Beverly, The Boss Bruce Springsteen, Irma Thomas, Allen Toussaint, My Morning Jacket, The Eagles, Galactic, The Foo Fighters, Jimmy Buffet, Ne-Yo, The Neville Brothers, and the list goes on.
The schedule for the next year comes out in January 2013, purchase your tickets early because you pay at the gate $65 each day. Look it up at their website for all the information: http://www.no jazzfest.com

I have always loved this festival and by far this was my favorite year with all the performances and food.

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Roasted Chicken, Focaccia and Olive Salad Thursday, May 3 2012 


Roasted Chicken, Focaccia and Olive Salad

•ingredients
5
tablespoons olive oil
1/4
cup white wine vinegar or cider vinegar
2
teaspoons Mediterranean seasoning blend or spaghetti seasoning
1
teaspoon sugar
3
cups torn day-old garlic focaccia or Italian bread (6 ounces)
2
cups shredded deli-roasted chicken (12 ounces)
3/4
cup pitted olives
3
romaine hearts, cored and coarsely chopped

•directions
1. For dressing, in a small bowl whisk together 4 tablespoons of the olive oil, the vinegar, seasoning blend, and sugar; set aside.

2. In a 12-inch skillet heat 1 tablespoon oil over medium-high heat. Add bread. Cook and stir for 5 minutes or until lightly toasted. Remove from skillet. Add dressing, chicken, and olives to skillet; cook and stir for 2 to 3 minutes or until chicken is heated through. Return bread to skillet; toss to coat.

3. Arrange lettuce on four plates; top with chicken mixture. Serve immediately.

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Better Homes & Gardens
June 2012

Marinated Shrimp Salad with Avocado and Citrus Vinaigrette Tuesday, May 1 2012 


Yummy, I love shrimp and avocado anything for the summer try this recipe…

Marinated Shrimp Salad with Avocado
From Southern Living

Yield:
Makes 6 servings

Ingredients:
1 pound Perfect Poached Shrimp
4 oranges, sectioned
1 large red bell pepper, thinly sliced
1/2 small red onion, sliced
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint
Citrus Vinaigrette
2 cups chopped romaine lettuce
2 medium avocados, cubed

Preparation:

1. Combine first 6 ingredients in a large bowl; pour Citrus Vinaigrette over shrimp mixture, and gently toss to combine. Cover and chill 4 to 24 hours.

2. Place lettuce on a platter. Spoon shrimp mixture over lettuce, reserving vinaigrette. Drizzle with reserved vinaigrette. Top with avocado.

•Citrus Vinaigrette

This recipe goes with Marinated Shrimp Salad with Avocado

Yield:
Makes about 1/2 cup

Ingredients:
1/4 cup fresh orange juice
1/4 cup olive oil
1 tablespoon country-style Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Preparation:

Whisk together orange juice, olive oil, Dijon mustard, lemon juice, salt, and pepper.

Southern Living May 2012

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Rose Sangria Thursday, Aug 25 2011 


~Ingredients

2 cups blueberries
2 cups blackberries
2 cups hulled strawberries
2 cups mixed red and golden raspberries
1 tablespoon superfine sugar
5 ounces Framboise, or other raspberry liqueur
1 bottle chilled rose wine
1 1/3 cups white cranberry juice

~Directions

In a pitcher, combine fruit. Stir in sugar.
Add Framboise; let sit at least 1 hour. Stir
in wine and juice. Serve chilled.

Martha Stewart
July 2011

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Shrimp Bruschetta Salad Thursday, Aug 25 2011 


~Ingredients

1 lb. large peeled fresh or frozen (thawed) cooked shrimp
1 pint yellow and/or red cherry tomatoes, quartered
1/4 cup snipped fresh Italian (flat-leaf) parsley
1/4 cup Asian sweet chili sauce
1 small baguette or small loaf of French bread
3 Tbsp. mayonnaise
Bottled hot pepper sauce (optional)

~Directions

1. Preheat broiler. Remove tails from shrimp, if present. Combine shrimp, tomatoes, parsley, and sweet chili sauce in a medium bowl. Set aside.
2. Halve loaf of bread lengthwise and crosswise. Brush cut surfaces with mayonnaise and toast, place on a baking sheet. Broil bread 4 to 5 inches from heat 2 minutes or until golden brown.
3. Top toasted bread pieces with shrimp mixture. Pass bottled hot pepper sauce. Makes 4 servings.

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Pomegranate Cosmos Friday, Aug 19 2011 


~ingredients

2 cups (16 ounces) good vodka (recommended: Stolichnaya or Finlandia)
1 cup (8 ounces) orange liqueur (recommended: Cointreau)
1 cup (8 ounces) pomegranate juice (recommended: Pom Wonderful)
1/2 cup freshly squeezed lime juice (3 limes)

~Directions
Lime peel strips, to garnish
Combine the vodka, orange liqueur, pomegranate juice, and lime juice in a pitcher and refrigerate until ready to use. Pour the mixture into frozen martini glasses with a twist of lime peel and serve immediately.

Chocolate Italian Cake Thursday, Aug 18 2011 


One of my favorite cakes is the Italian Cake, even better a chocolate version…

~Ingredients
5 large eggs, separated
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened flaked coconut
2/3 cup finely chopped pecans
2 teaspoons vanilla extract
Chocolate-Cream Cheese Frosting
Garnish: pecan halves

~Directions
Beat egg whites at high speed with an electric mixer until stiff peaks form; set aside.

Beat butter and shortening until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.

Combine flour, cocoa, and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut, chopped pecans, and vanilla. Fold in egg whites. Pour batter into 3 greased and floured 8-inch round cakepans.

Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove cake layers to wire racks, and cool completely.

Spread Chocolate-Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.

Chicken-and-Artichoke Salad Thursday, Aug 18 2011 


~Ingredients

4 cups chopped cooked chicken breasts
1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup chopped toasted pecans
1/2 cup mayonnaise
1 teaspoon celery salt
1/2 teaspoon pepper

~Directions

Stir together all ingredients; cover and chill until ready to serve.

To serve hot, spread salad on slices of frozen Texas toast, sprinkle with shredded Colby-Jack cheese, and bake at 425° for 10 minutes or until golden brown.

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Southern Living

Happenings in Nola Saturday, Aug 13 2011 


Well, there is a lot going on in Nola this weekend. First off, it’s my favorite time of the year, that’s right it’s Football season. We in New Orleans take our football very seriously. It is great seeing our city participate in all the action and brings the community together all for the sake of football. The Saints had their first pre-season game in the newly renovated Superdome, with a win. On that note WHO DAT! So, here’s what else is going on….

Get your red dress and attire for the Red Dress Run. The Harriers, who style themselves as a “drinking club with a running problem, ” have recruited thousands of guest runners, walkers and layabouts to wiggle into crimson gowns and make their way from bar to bar in the French Quarter and Faubourg Marigny on Saturday.

Now in its 17th year, the New Orleans Red Dress Run has soared in popularity since its debut, growing from an initial field of about a dozen to a sprawling romp that draws participants from as far away as Chicago. About 7,500 men and women registered for the 2010 event, raising close to $200,000 for charity. Proceeds were divided among 50 local nonprofit organizations.

“We like to drink beer, sing bawdy songs — and do good in the process” said Bill Healy, one of 16 local “hashers” who organize the benefit and help to arrange the smaller, weekly runs that the group stages for members only.

The idea for a red dress run originated elsewhere — some say San Diego — and has spread to many Harrier clubs around the world. But the New Orleans run dwarfs the frocked footraces in other towns.

“This is a natural event for New Orleans, because we like to party, but that’s not the only explanation for the success of our run, ” Healy said. “New Orleans men are simply less terrified of appearing publicly in a dress. We have costuming in our blood. Almost everyone I know has closets packed with years of Mardi Gras stuff.”
Participants will gather in Washington Square Park starting at 9:30 a.m. for a day of live music, beer and food. The race begins at 4 p.m. — if anyone is still standing.

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Dirty Linen Night
Various galleries, 6 p.m.
Royal Street, French Quarter
Tickets: Free
Resources: Official FB page

The French Quarter’s answer to the Julia Street Arts District’s event. Galleries along Royal Street in the French Quarter stay open late and feature art, music, wine and more. The official after party, featuring dirty martinis, is held at the Royal Street Oyster House.

So have fun today at the Red Dress Run, see ya there…

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