After returning from a two-week holiday stay with family in Rhode Island, Jeff and I were in a bit of a funk. San Diego suddenly seemed too quiet, too sunny, too bland. We missed the crunch of snow beneath
our feet, the hearty bowls of quahog chowder and the sight of a pink
and orange Dunkin' Donuts on every street corner. More than anything,
we missed the accents.
Comfort Foods and Indulgences
Comfort Foods and Indulgences
Roast Cornish Hen Provençal
With its classic Provençal flavors, this dish puts you in the heart of Provençe. Featuring herbes de Provençe, one of my favorite herb combinations, it's one of the easiest ways to bring the flavors of southern France into your kitchen. The Provençal herbs consist of a mixture of savory, fennel, basil, thyme, and lavender. Provençal dishes are known for their earthy, rich flavors beginning with quality olive oil and fresh ingredients. Extra-virgin olive oil is perfect for this recipe for its fruity flavor, reminiscent of the sweet air of the Mediterranean coast. And fennel, the classic Provencal vegetable, lends its sweet aroma and licorice taste to brighten the dish.
If there ever was an easy one-pot meal, this recipe is it. It's as simple as spatchcocking a Cornish hen, marinating it in lemon juice and herbs, and then roasting it on a bed of garlic, onion, fennel, and red bell pepper. The spatchcocking technique is basically removing the back bone, breaking and removing the breast bone, cutting off the wing tips, and laying the bird flat. This method makes for all around browned skin and faster cooking time. As the hen roasts, the vegetables underneath soften, mellow, and meld with its drippings while the meat reaches succulent tenderness. This recipe can also be made with additional Cornish hens or chicken.
Hot Dog Bar ~ Hot Dogs Five Ways
A "hot dog bar" is the perfect solution to not feeling guilty about serving "hot dogs" at your next gathering. Let's face it, we all love outdoor grilling (especially for a crowd), however, if Ribeye Steaks for 20 are not in your budget, this is a great, creative alternative. Have your guests contribute the side dishes and you will have a great interactive, food-friendly party. Of course, you can also scale it up or down by the quality and types of hot dogs and buns you serve.
There will obviously be some pre-prep work, but that's better than slaving over a stove during the party. I would set a large table with cute bowls for the ingredients of each hot dog combination. Then I would print instructions on how to assemble each one. Your job will be to have lots of buns and hot dogs coming off the grill.
There is something here for everyone's taste and the kids can still have their plain ketchup and mustard dog...no need to make something different.
Creamy Shrimp Creole Soup with Bacon-Cornmeal Dumplings
If you are looking for the perfect Mardis Gras inspiration, Creamy Shrimp Creole Soup with Bacon-Cornmeal Dumplings could not be a more perfect choice to round out your celebration.
The gorgeous color is the first giveaway to the over the top flavor. By using all the right ingredients, salt and pepper aren't even necessary...it tastes fantastic as is, and by the way, it is spicy.
We always have a few Mardis Gras dishes this time of year but don't nearly indulge in all the flavors of the South often enough. They really awaken your taste buds.
Don't worry if you've never made dumplings before, they are so easy to throw together, a couple imperfect rolls and they are good to go.
The dumplings take on the color of the soup and have a nice smoky flavor with the addition of bacon. I hope you'll give it a try!
The Secret is in the Sauce
Sometimes what I crave isn't the thing itself but the sauce that goes with it. Years ago when I was a vegetarian, I did very well without eating meat except for a recurring craving for hot dogs. I couldn't go to a Dodger's game or a county fair without being taunted by the sight of a hot dog stand.
Even now, writing this, my mouth waters at the thought. In time I realized it wasn't actually the hot dog that I missed, it was the mustard, relish, and chopped onions that had me questioning my commitment to vegetarianism.
I have to confess to a lack of enthusiasm for fish. Over the years I have found appetizing ways to prepare salmon, sand dabs, tuna, and sole, but fish isn't my "meat" of choice.
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