Mussels in Marinara Sauce

from..."Miss Mary's Kitchen"

by: Mary Bentley

Georgia Recipe Manager

normwine@bellsouth.net 

 

 

 

#mb-04-14

MUSSELS IN MARINARA SAUCE

Mussels in a tasty wine sauce have always appealed to me.  I'm not sure whether it is the delicious crustacean or the taste of the broth created in the cooking process, but the dish certainly is enjoyable! 

Up until this weekend, I had not prepared mussels in any other way except steamed in a wine broth.  While at the grocery this weekend, I spotted mussels and grape tomatoes that were both on sale,  Mussels in marinara sauce quickly came to mind.  My idea of a marinara sauce is a basic tomato sauce with lots of garlic, so I figured this dish to be a simple task.  Mussels take just a few minutes to cook, so once all ingredients were gathered , I knew I could have this on the table in about 25 to 30 minutes.  I started the spaghetti cooking while I steamed the mussels so everything was ready at the same time.

Norm declared this dish to be 'de-lish', and encouraged me to share it.

MUSSELS IN MARINARA SAUCE

Serves 2-4

1 lb. grape tomatoes

1 t. olive oil

1 c. white wine

4-6 cloves garlic, minced

1 small onion, diced

1 bay leaf

2 lb. mussels, scrubbed and debearded

14-15 oz. can diced tomatoes (no salt)

1/2 t. dried basil

2 T. extra virgin olive oil

cooked spaghetti 

Put the grape tomatoes in a single layer in an ovenproof dish, Add 1 t. olive oil to cover tomatoes.  Place in a 375 degree oven for 15 minutes until the tomatoes burst.  Remove from the oven, cool slightly and break up the tomatoes with the back of a spoon.  Set aside.

In a Dutch oven, combine wine, onions, garlic and bay leaf.  Bring to a simmer, and cook for 5 minutes.  Turn the heat to medium high, add the mussels, cover and steam for 5 to 8 minutes, depending on the size of the mussels,  Remove the mussels to a bowl.  Add grape tomatoes, canned tomatoes, basil and 2 T. extra virgin olive oil to the pan.  Cook over medium heat, stirring often, for 5 minutes.  Return the mussels to the pan, stir to combine and reheat the mussels. 

Dish up spaghetti, cover with mussels and sauce, and enjoy!

Serve with a tossed salad and crusty baguettes.

Mary

GOOD FOOD..."Good for the Soul"

From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/

Mary’s recipes also available at:

facebook.com/NormsTastingNotes

Matlacha Crab Cakes

from..."Miss Mary's Kitchen"

By: Mary Bentley

Georgia Recipe Manager

normwine@bellsouth.net  

 

#mb-03-14

Matlacha Crab Cakes

 

A number of years ago my parents came to visit us.   For dinner that night, we decided to have crab cakes, a well-known favorite of Daddy’s.  After Norm and I collaborated to come up with a recipe that was more crab than breadcrumbs, he and Daddy were sent off in search of lump crabmeat.  That “quick trip” turned out to be a multi-store visit but they proudly arrived back with enough to serve all.  Despite the delayed preparation for this feast, the wait was well worth it!

During dinner the conversation turned to “picking” crab meat, and the work involved with the process.  Daddy’s father had retired to an island near Ft. Myers , FL about 60 years ago, and there was always an abundance of seafood available in the area.  One of our favorite restaurants on the island was once the home of the Matlacha Crab Co., where people worked each day to “pick” crab meat.  If any of you have ever attempted to remove the meat from the shell of this small crustacean, you understand the effort.

We serve these delectable Crab Cakes with mashed potatoes, cole slaw and lots of tartar sauce.  Our version of tartar sauce is quite simple – mayonnaise, dill pickle relish and fresh lemon juice – and is a great basic accompaniment to most any seafood.  Be sure to serve the seafood with fresh lemon wedges to brighten up the taste.

MATLACHA CRAB CAKES

Serves 4 - 6

1 lb. lump crabmeat, drained (I often use half claw meat for sweetness)

1 T. each yellow and red bell pepper, finely minced

1 t. dry mustard

2 T. onion, finely minced

1 T. chives

1 egg, beaten

1 c. soft breadcrumbs

milk 

salt and paprika (to taste)

all purpose flour

Oil/butter

Saute onion to soften in a small skillet using butter; set aside.  In a medium mixing bowl, carefully pick over crabmeat to remove particles of shell.  Try not to break up the crab while doing this.  Fold all other ingredients in except milk, flour, oil and butter.  If too dry, add milk to help mixture bind together.  Place a 10" non-stick skillet on the stove over medium heat; add oil and butter to cover the bottom ¼ inch deep.  Put flour in a pie plate for dredging.  Shape approximately ¼ cup of the mixture into a patty, gently roll in flour to completely cover.  Place 4 to 6 patties in the skillet.  Do not crowd or you will not have a crispy crust on the cakes.  Sauté over medium to medium high to brown first side, turn, sauté on other side.  Reduce heat, cook 5 minutes, turning once.  Remove to absorbent paper, drain briefly before serving. 

 

Mary

GOOD FOOD..."Good for the Soul"

From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/

also available on line at:

http://dawsontimes.com/

http://cumminghome.com/

Mary’s recipes also available at:

facebook.com/NormsTastingNotes

"Lentil Soup"

from..."Miss Mary's Kitchen" By: Mary Bentley Georgia Recipe Manager normwine@bellsouth.net   #mb-04-13 Lentil Soup I always achieve a great deal of happiness and contentment when time is spent going through old cookbooks or recipes that have been passed down from family members. The memories surrounding them are so very special! Such was the recent occasion I spent going through a recipe file box that was once the collection amassed by Norm's aunt, Ginnie Dacklin. Aunt Ginnie and Norm's mother, Liz, were sisters, and they were both excellent cooks. Recipes I shared with him brought back pleasant memories and elicited stories of events which included that recipe. Many were hand-written or carefully typed on index cards, but all bore the tell-tale signs of having been well used in days gone by.   I was not interested in running to the grocery for that 'special' ingredient needed to complete many recipes I read in many of today's publications, so the Lentil Soup had great appeal. I specifically chose to make it because the list of ingredients was short, and it appeared to be easy to prepare. Knowing the culinary expertise of Aunt Ginnie, I also knew that it had to be tasty or it would not have been saved in her box! Needless to say, we were not disappointed in the outcome. It made a great, filling lunchtime meal for the two of us.   Lentil Soup Serves 2-4   1/2 pkg. (approximately 8 oz.) dry lentils 2 c. water 1/4 c. olive oil 1 medium onion, diced 1 sm. can tomato paste 3/4 c. water 1 clove garlic, minced 1 bay leaf salt and pepper to taste 2-3 c. water   Rinse and pick through lentils. In a 2 quart saucepan, place lentils and 2 c. water. Bring to a boil, reduce to simmer and cook until about half done (1 hour). Turn lentils into a colander, rinse, and set aside (rinse saucepan for later cooking of soup).   Pour olive oil into a medium skillet, turn to medium heat. Add diced onions, saute until golden brown, stirring occasionally. To the browned onions, stir in tomato sauce. Reduce to simmer, cook for 2-3 minutes. Slowly add 3/4 c. water, let the mixture cook for about 5 minutes. Pour in 2 c. water, stir to thoroughly combine all ingredients. Transfer this mixture to the reserved saucepan.   Over medium heat, return the drained lentils to the saucepan, stirring to combine with onions and tomato paste. Allow the soup mixture to cook for 5 minutes. Add garlic and bay leaf, adjust seasoning. Reduce heat to low and let cook for about one hour. Thin soup with water as needed.   Mary GOOD FOOD..."Good for the Soul"       From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/ also available on line at: http://dawsontimes.com/ http://cumminghome.com/

"Matlacha Crab Cakes"

from..."Miss Mary's Kitchen"
By: Mary Bentley
Georgia Recipe Manager
normwine@bellsouth.net






#mb-03-13
Matlacha Crab Cakes

The allure of the sea and fresh shellfish is calling us back down to our little place in Matlacha, Florida, and since we will be there in a couple of weeks, I thought it might be a good time to share an old recipe with you, which we will probably enjoy while we are there.

MATLACHA CRAB CAKES
A number of years ago my parents, sister and nephew came for a weekend visit. For dinner, we decided to have crab cakes, a well-known favorite of Daddy’s. After Norm and I collaborated on the best plan for a recipe that was more crab than breadcrumbs, he and Daddy were sent off in search of lump crabmeat. That “quick trip” turned out to be a multi-store visit but they proudly arrived back with enough to serve six seafood-loving folks. Despite the delay in preparation for this feast, the wait was well worth it!

During dinner the conversation turned to “picking” crab meat, and the work involved with that process. Daddy’s father had retired to an island near Ft. Myers, FL in mid-1940, and there was always an abundance of seafood available in the area. One of our favorite restaurants on the island, Moretti’s, was once the home of the Matlacha Seafood Co., where people worked each day to “pick” crab meat. If any of you have ever attempted to remove the meat from the shell of this small crustacean, you understand the effort!

We serve these delectable Crab Cakes with mashed potatoes, cole slaw and lots of tartar sauce. Our version of tartar sauce is quite simple – mayonnaise, dill pickle relish and fresh lemon juice – and is a great basic accompaniment to most any seafood. Be sure to serve the seafood with fresh lemon wedges to brighten up the taste of the crabmeat.

MATLACHA CRAB CAKES
Serves 4 - 6

1 lb. lump crabmeat, drained (I often use half claw meat for sweetness)
1 T. each yellow and red bell pepper, finely minced
1 t. dry mustard
2 T. onion, finely minced
1 T. butter
1 T. chives
1 egg, beaten
1 c. soft breadcrumbs
Milk
Salt and paprika (to taste)
All purpose flour
Oil and butter

Sauté onion to soften in a small skillet using butter; set aside. In a medium mixing bowl, carefully pick over crabmeat to remove particles of shell. Try not to break up the crab while doing this. Fold all other ingredients in except milk, flour, oil and butter. If too dry, add milk to help mixture bind together. Place a 10" non-stick skillet on the stove over medium heat; add oil and butter to cover the bottom ¼ inch deep. Put flour in a pie plate for dredging. Shape approximately ¼ cup of the mixture into a patty, gently roll in flour to completely cover. Place 4 to 6 patties in the skillet. Do not crowd or you will not have a crispy crust on the cakes. Sauté over medium to medium high to brown first side, turn, sauté on other side. Reduce heat; cook 5 minutes, turning once. Remove to absorbent paper, drain briefly before serving.


Mary





GOOD FOOD..."Good for the Soul"





From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/
also available on line at:
http://dawsontimes.com/
http://cumminghome.com/

"Broccoli Cheese Soup"

from..."Miss Mary's Kitchen"
By: Mary Bentley
Georgia Recipe Manager
normwine@bellsouth.net




#mb-02-13

Broccoli Cheese Soup

As you may know, I have always been envious of Norm's ability to create recipes out of whatever he finds in the pantry or refrigerator. Some people are gifted with that innate talent. I, on the other hand, prefer to be guided by the 'written word' and am cautious when challenged to wing it on my own.

When I got home from work one day last week there was a wonderful aroma that greeted me at the door. I lifted the lid of a pot to find a delicious smelling soup simmering away. Curious as to the origin, I asked Norm where he had gotten it. "Out of my head" was his reply, and I immediately knew I was in for a treat!

We added a tossed salad and multigrain rolls and sat down to enjoy our dinner. After the feast, I was wondering if he could recreate it so we could be assured of having it again. True to form, he came up with what you see below. As with his other creations, I am sure there will be revisions, but I can assure you this one is worth a try.

Broccoli Cheese Soup
Serves 3-4

15 oz. jar Alfredo pasta sauce
1 jar milk (he used 1%)
1 c. grated cheddar cheese
3 slices American cheese
1 c. roughly chopped broccoli florets
salt (optional)

Combine all ingredients in a large pot. Place on the stove, simmer for 1 hour.

Mary






GOOD FOOD..."Good for the Soul"





From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/

also available on line at:
http://dawsontimes.com/
http://cumminghome.com/

"Ratatouille"

from..."Miss Mary's Kitchen"
By: Mary Bentley
Georgia Recipe Manager
normwine@bellsouth.net



#mb-01-13
RATATOUILLE

My Aunt Mary Ann has always been a fabulous cook, and has introduced us to many different foods over the years. She learned a great deal from her mother, and then enhanced that knowledge with a degree in Food, Nutrition and Health at the University of Tennessee where she also taught as an Assistant Professor. In addition, she and her husband have traveled far and wide sampling the cuisine of many countries. Those combined experiences have been the basis for some truly wonderful recipes.

Of the many recipes she has shared, one that I particularly enjoy is a simple vegetable stew called Ratatouille. This is a basic but filling dish for a chilly fall or winter day, and the added bonus is that reheating leftovers just makes it even better! If I have the time, I like to oven roast the vegetables to bring out the many flavors this dish presents. However you choose to prepare this, I am sure you will enjoy it!

Ratatouille
Serves 2-4

Olive oil (2-3 T. as needed)
1-2 onions, coarsely chopped
2-3 cloves garlic, chopped
2-3 small zucchini, sliced
1 large green pepper, large dice
1 large eggplant, peeled and sliced
2-3 large ripe tomatoes, chunked (or 1-15 oz. can)
Salt and pepper
*Herbs to season (any or all):
parsley (1/4 c. fresh or 2 T. dry)
basil
coriander (coarsely chopped)
Italian seasoning
marjoram

Put olive oil in a large soup pot/Dutch oven over medium high heat. Add all vegetables except tomatoes. Wilt down vegetables for 10-15 minutes, stirring frequently. Add tomatoes.

To alternately oven roast vegetables: cover a lipped 10x15 sheet pan with aluminum foil. Scatter vegetables in pan (including tomatoes), drizzle olive oil over. Cook in 375 degree oven 20-30 minutes, or until done. Remove from oven, pour into large soup pot/Dutch oven.

To the pot, add salt and pepper and chosen herbs. Cook on medium heat, covered, for 15 minutes. If too juicy, remove cover, simmer an additional 10 minutes. If too dry, moisten with tomato juice.


Mary





GOOD FOOD..."Good for the Soul"





From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/

also available on line at:
http://dawsontimes.com/
http://cumminghome.com/

"English Trifle"

from..."Miss Mary's Kitchen"
by: Mary Bentley
Georgia Recipe Manager
normwine@bellsouth.net




It's time for Christmas, so it's time for Trifle!
(try this old recipe)
#mb-04-12

ENGLISH TRIFLE

Many years ago, Norm had a partner in his wine business who was originally from England. During the course of the relationship, we also came to know Andrew’s parents. They were truly unique people, and it was a pleasure to know them. When I raved about the dessert at the end of a shared holiday meal, Anne offered me a recipe for English Trifle. It has come to be a Christmas favorite for us.

If I stop for a moment, I can still hear Anne describing the preparation of this dish in her wonderful British accent. She had "Americanized" her recipe over the years of living here, but there were certain standards she held to. Of particular note was the usage of Bird's Custard Powder, an English vanilla pudding mix that Anne swore by. When I left that night, she gave me a box of this pudding mix so I could try it for myself. Today, I search to find a container of Bird's each time I make the trifle because it does add a distinctive flavor just as Anne described! A caution in making the dish is to not use pineapple, fresh or canned, in the choice of fruit because it will not allow the gelatin to set up properly.

I hope this becomes a tradition at your house!

ENGLISH TRIFLE
Serves 6 - 8

1 pound cake (I use Sara Lee frozen)
sherry (not cooking sherry)
16 oz. canned fruit (no pineapple)
1 small pkg. flavored gelatin (I use cherry)
1 Birds' Custard Powder box
1/2 pt. whipping cream, whipped

Remove crust from the pound cake and cut into 2" cubes. Make a layer of cubes in the bottom of a trifle bowl (or large glass bowl). Sprinkle sherry liberally over cake, allow to soak in. Drain fruit, saving juice. Pour fruit over cake.

Prepare gelatin using juice from fruit as liquid (add water if not enough). Pour the mixture over the cake and fruit. Cover with plastic wrap, put in the refrigerator to set (overnight if preferred).

Prepare the custard powder according to directions, allow to cool. Pour over all ingredients, cover with plastic wrap, return to the refrigerator for several hours to set. At serving time, top with whipped cream.

Mary





GOOD FOOD..."Good for the Soul"





From Miss Mary's Kitchen Recipes available at her blogsite -
http://frommissmaryskitchen.blogspot.com/

also available on line at:
http://dawsontimes.com/
 http://cumminghome.com/

Luscious Green Stuff

from..."Miss Mary's Kitchen"
by: Mary Bentley
Georgia Recipe Manager
normwine@bellsouth.net




#mb-03-12
LUSCIOUS GREEN STUFF

Visiting our grandparents was always high on the list of "to-do" items when we were growing up. With both parents in the teaching profession, we had most holidays and summers free to do things as a family. Mother's parents lived in Friendship, TN, a little town in the western part of the state, and Daddy's were in Matlacha, FL deep in the southern part of that state. It was common for us to pack our things to go for an extended visit with either grandparents.

Whenever we went to Friendship, the stay usually consisted of an unending string of meals at many relatives' homes. This gave everyone a chance to visit with one another, and to enjoy the fellowship of family. There was always an abundance of home-grown food as well as handed down recipes prepared for these gatherings.

Congealed salads were usually a part of the meal, and it was common to have my grandmother's oft-requested concoction, Luscious Green Stuff. I think it was my cousin who gave it that name, and it aptly described how most of us felt when it was brought to the table! The happy memory of those visits with relatives returns whenever I make this salad.

LUSCIOUS GREEN STUFF
Serves 4-6

1 small pkg. lime gelatin
1 8 oz. can crushed pineapple, drained (save juice)
2 c. miniature marshmallows
8 oz. small curd cottage cheese
1 c. whipped cream (or frozen whipped topping)
Chopped pecans (optional)

To the saved pineapple juice, add enough hot water to make 2 cups. In a saucepan, pour this juice over the gelatin and bring to a boil. Remove from heat and add miniature marshmallows. Stir to melt the marshmallows completely. Place the jello/marshmallow mixture in the refrigerator to cool until it begins to congeal. Remove from the refrigerator, stir in the drained pineapple, cottage cheese, and whipping cream (nuts, if desired). Return to the refrigerator to congeal completely.

Mary






GOOD FOOD..."Good for the Soul"





From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/

also available on line at:
http://dawsontimes.com/
http://cumminghome

Festive Citrus Scallops

from . . ."Miss Mary's Kitchen"
by: Mary Bentley
Georgia Recipe Manager
normwine@bellsouth.net




#mb-02-12
FESTIVE CITRUS SCALLOPS

We recently went out of town for the weekend, and when we got home, the thoughts of fixing a big dinner just did not appeal to us. Something short and sweet was in my mind as I rummaged through the freezer in search of food that fit those criteria.

I spotted a package of bay scallops and knew I could thaw them quickly. Preparation of an easy meal began to form in my mind with those tasy little morsels as the main attraction. From the refrigerator came green onions, butter, fresh lemon and an opened bottle of Chardonnay. Spying a ripe tomato on the counter set me off to the races!

The outcome of this dish was just what we needed - a light yet filling entree that was complemented by fresh green beans and a simple tossed salad. My only other suggestion might be to add a crusty French or Italian bread to capture the remaining sauce from the dish.

FESTIVE CITRUS SCALLOPS
Serves 2, easily multiplied

1/2 lb. small bay scallops, patted dry
2 T. olive oil, divided
2 T. white wine (I used Chardonnay)
2 T. butter, optional
1 t. basil leaves, shredded
1/2 lemon, juiced + grated peel from lemon
1 medium tomato, peeled, seeded and diced

Angel hair spaghetti, cooked, kept warm
2-3 green onions, finely sliced

Preheat oven to 350 degrees. Line a lipped sheet pan (small) with aluminum foil. Placing prepared scallops on the pan, drizzle 1 T. olive oil over, toss to completely coat the scallops. Sprinkle white wine and lemon juice over scallops (optional-dot with butter). Bake for 7-9 minutes, watching closely.

Place cooked spaghetti in a serving bowl. Ad 2 T. olive oil, diced tomato and lemon rind, tossing to combine. When scallops are done, add the contents of the baking pan to spaghetti mixture. Sprinkle green onions and basil leaves over top, toss, and serve.

Mary





GOOD FOOD..."Good for the Soul"





From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/

also available on line at:
http://cumminghome.com/
http://dawsontimes.com/
http://www.thecherokeeconnection.com/

The Best in Home Cooking

From Miss Mary's Kitchen
Mary Bentley
Georgia Recipe Manager
normwine@bellsouth.net





"From Miss Mary's Kitchen" is a collection of some of the best recipes available from good old "Home Cooking", to "Haut Cuisine".  With a personal collection of thousands of recipes, I am constantly adding to the list with tried and true favorites, and new creations.  My husband, Norm, has been in the wine business for quite some time, and we have great fun pairing good food and good wine.

I hope you enjoy these treasures, some of which are more than one hundred years old!





GOOD FOOD...GOOD FOR THE SOUL!

Mussels in Marinara Sauce

from..."Miss Mary's Kitchen"

#mb-01-12
MUSSELS IN MARINARA SAUCE


Mussels in a tasty wine sauce have always appealed to me. I'm not sure whether it is the delicious crustacean or the taste of the broth created in the cooking process, but the dish certainly is enjoyable!

Up until this weekend, I had not prepared mussels in any other way except steamed in a wine broth. While at the grocery this weekend, I spotted mussels and grape tomatoes that were both on sale, Mussels in marinara sauce quickly came to mind. My idea of a marinara sauce is a basic tomato sauce with lots of garlic, so I figured this dish to be a simple task. Mussels take just a few minutes to cook, so once all ingredients were gathered up, I knew I could have this on the table in about 20 minutes. I started the spaghetti cooking while I steamed the mussels so everything was ready at the same time.

Norm declared this dish to be 'de-lish', and encouraged me to share it.

MUSSELS IN MARINARA SAUCE
Serves 2-4

1 lb. grape tomatoes
1 t. olive oil
1 c. white wine
4-6 cloves garlic, minced
1 small onion, diced
1 bay leaf
2 lb. mussels, scrubbed and debearded
14-15 oz. can diced tomatoes (no salt)
1/2 t. dried basil
2 T. extra virgin olive oil
cooked spaghetti

Put the grape tomatoes in a single layer in an ovenproof dish, Add 1 t. olive oil to cover tomatoes. Place in a 375 degree oven for 15 minutes until the tomatoes burst. Remove from the oven, cool slightly and break up the tomatoes with the back of a spoon. Set aside.

In a Dutch oven, combine wine, onions, garlic and bay leaf. Bring to a simmer, and cook for 5 minutes. Turn the heat to medium high, add the mussels, cover and steam for 5 to 8 minutes, depending on the size of the mussels, Remove the mussels to a bowl. Add grape tomatoes, canned tomatoes, basil and 2 T. extra virgin olive oil to the pan. Cook over medium heat, stirring often, for 5 minutes. Return the mussels to the pan, stir to combine and reheat the mussels.

Dish up spaghetti, cover with mussels and sauce, and enjoy!
Serve with a tossed salad and crusty baguettes.

From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/

also available on line at:
dawsontimes.com
thecherokeeconnection.com

Norm's Wandering Wallaby Baked Pasta

from..."Miss Mary's Kitchen"

#mb-08-11
NORM’S WANDERING WALLABY BAKED PASTA


Tasting new wines that come on the market has always been a way of life at our house. Sometimes, we invite friends and family over to help us “judge” the various bottles that Norm has been asked to consider for the store or to write about for one of his wine columns.

After reviewing a number of inexpensive offerings one afternoon (with one being called “Wandering Wallaby”), we found ourselves without a dinner entrée. Always the creative talent, Norm came up with a ‘tongue-in-cheek’ rendition of a beef-noodle casserole using the ingredients he found in the refrigerator. We have often laughed at the name, and fondly recalled that wine!

NORM’S WANDERING WALLABY BAKED PASTA
Serves 6

16 oz. penne pasta
8 oz. ground wallaby (or ground chuck if wallaby is not available)
8 oz. mild/sweet Italian sausage
8 oz. shredded cheddar cheese
8 oz. shredded mozzarella cheese
8 slices American cheese
12 oz. petite diced tomatoes
12 oz. tomato sauce
½ c. chopped red onion
2 T. chopped garlic
1 T. virgin olive oil
1 T. sugar
1 t. salt

Prepare the penne pasta according to the package directions, cooking it slightly less than instructed. Drain, and set aside. Brown the meats in a skillet with 1 T. garlic. In a large saucepan, pour in the olive oil. Sauté the onion and remaining 1 T. garlic until softened, then add in tomatoes, sugar and salt and simmer for 30 minutes.

To the pasta, combine the meat mixture, sauce and half of the shredded cheese, mixing well. Pour into a lightly greased casserole or lasagna dish. Over the mixture, arrange the American cheese slices then the remaining shredded cheeses. Cover the dish with aluminum foil, bake for 45 minutes at 350 degrees. Remove the foil the last 10-15 minutes of cooking.

Serve with a tossed salad lightly dressed with olive oil and vinegar, and hot garlic bread.

El Biggero Shrimp Creole

from..."Miss Mary's Kitchen"

#mb-07-11
EL BIGGERO SHRIMP CREOLE


When we go to our cottage in Matlacha, FL, eating fresh seafood is high on the list of priorities for us. There are three purveyors of fresh seafood in this little Gulf of Mexico community, a number which would be highly envied in most anyone’s hometown! It is extremely easy to find the “freshest” of most any local sea creature, and we take full advantage of it on each visit. We often bring back a supply that helps us keep the memory of our last visit ever near, and makes the next visit even more enticing.

Norm donned his El Biggero hat, and chose to turn a package of the Gulf crustaceans into a delightful Cajun-inspired dish.


EL BIGGERO SHRIMP CREOLE
Serves 4

1 lb. Gulf Shrimp, 20-30 count (medium)
1-2 T. olive oil
1 yellow bell pepper, diced
1 medium onion, chopped
3 garlic cloves, minced
1 -12 oz. can petite diced tomatoes
6 oz. tomato sauce
1 T. Louisiana hot sauce
1 T. chopped cilantro
1 t. sugar
1 t. salt
1 T. Italian herb mix
½ lime, juiced

Peel and devein the shrimp, set aside. In a large saucepan, sauté the bell pepper, onion and garlic until softened. Add all remaining ingredients except shrimp. Simmer over low heat 30 minutes. Add the shrimp, stir to combine. Cook for 5 minutes, or until the shrimp turn pink – no longer.

Serve over jasmine rice.

Dutch Baby Pancake

from..."Miss Mary's Kitchen"
#mb-06-11
DUTCH BABY PANCAKE


Norm and I have always enjoyed visits to the West Coast to see his relatives, particularly spending time with his brother and sister-in-law in Benicia, CA. There is such a comfort derived from spending time with family members, especially when they are such gracious hosts as Jim and Bonnie. On a whirlwind trip several years ago, we were able to spend a few days with them. One morning for breakfast, Bonnie prepared a scrumptious treat for us, something she called a Dutch Baby Pancake. Having never had one before, I perched on a stool in the kitchen and intently watched as she quickly mixed up the ingredients that would soon go into the cast iron skillet heating in the oven. What came out of her oven was this delightfully fluffy pancake, and my, was it an impressive sight to see! She served it with sausage links and bacon. I can still warmly recall that delicious meal.

As a special addition to the Dutch Baby, consider preparing a fruit topping to pass around the table. I suggest an apple topping but most any seasonal fruit could be substituted. This would make a great brunch entree for your family or a special breakfast for guests (like us!). Bonnie was kind enough to share her recipe with me, and I hope you find it as delicious as Norm and I did.

DUTCH BABY PANCAKE

3 eggs
3/4 c. milk
3/4 c. unbleached bread flour
1/4 t. vanilla extract
Pinch nutmeg
Pinch salt
2 T. butter
Powdered sugar

Topping *
3 peeled and cored apples, sliced into wedges
2-3 T. butter
¼ c. sugar
pinch cinnamon (optional)
½ lemon, juiced

Place a 10-inch cast-iron skillet (or any oven-proof shallow container) in the oven while it preheats to 425 degrees. Beat eggs until they are pale and frothy (electric mixer, blender, food processor or whisk). Add milk, flour, vanilla, nutmeg and salt and blend until smooth, about 2 minutes. Remove the heated skillet from the oven and add butter. When melted, swirl to coat the bottom and sides of the pan (this will help the pancake rise as it cooks). Pour batter into skillet, return to oven. Bake for a total of 20-25 minutes, or until pancake is golden brown and has risen in the pan.

While the pancake is baking, prepare the topping. Melt butter in a skillet over medium heat, add apples. Stir to coat with butter. Saute for 2-3 minutes, then add sugar, cinnamon and lemon juice. Reduce heat to low and simmer 5 minutes, stirring to prevent sticking. Set aside, keep warm.

Remove pancake from oven. Dust with powdered sugar over top. Serve immediately, passing the apple topping.

Serves 4
*apple pie filling can be substituted

"Wacky Cake"

from..."Miss Mary's Kitchen"

#mb-05-11
WACKY CAKE


The company that I work for has an on-line blog that allows associates to communicate with each other, both for business and social interaction. One segment has nothing but recipes and food preferences, comments being both good and bad. It’s always fun to read the stories behind someone’s favorites. I was drawn to this recipe because the writer described it as a memorable part of all the things prepared by his mother (I figured it had to be good). Secondly, I wanted to see how this one actually turned into a cake because of the intriguing ingredients, and the method of preparation. I am certainly glad I had the curiosity to try it!

WACKY CAKE
Serves 9-12

1-1/2 c. all-purpose flour
1 c. sugar
3 T. cocoa
1 t. baking soda
½ t. salt
1 T. vinegar
1 t. vanilla
6 T. vegetable oil
1 c. cold water

Measure the dry ingredients into a 9” baking dish, mixing everything together well. Make 3 holes in the dry mixture, and put vinegar, vanilla and oil into the holes. Pour water over everything. Mix well with a fork, paying close attention to the corners and edges.

Bake at 350 degrees for 40 minutes. Sift powdered sugar over the cake when it comes out of the oven.
The recipe can be doubled using a 9”x13” pan.

Shrimp and Asparagus Casserole

from..."Miss Mary's Kitchen"

#mb-04-11
SHRIMP AND ASPARAGUS CASSEROLE

For many years, before the cable channel chefs came into being, I enjoyed the cooking shows on Public Broadcasting stations. While today’s PBS offerings are still enjoyed, I particularly miss the ones produced in Louisiana featuring The Cookin’ Cajun, Justin Wilson.

When this show was aired, I was usually seated in front of the TV with pen in hand, ready to capture whatever special recipe he was preparing for that episode. Besides his obvious enjoyment of the bountiful seafood available in the Bayou state, the tales he told as he prepared a dish added great ‘flavor’ to the food. We truly lost an artist when Mr. Wilson passed away, but his memory and cherished recipes will remain with us forever.

The following recipe brings together a unique combination of ingredients, asparagus and shrimp. The casserole is an easy one to prepare, and is especially flavorful. True to the ingredients Justin Wilson often incorporated into his recipes, Louisiana hot sauce and wine are prominent in the makeup of this entrée. There’s just enough hot sauce to give you a hint of heat as you savor each bite, and the wine nicely complements the melding of the asparagus and shrimp flavors.

Add a Caesars salad, and you have a recipe fit for most any Cajun, or whoever is feasting with you.

SHRIMP AND ASPARAGUS CASSEROLE
Serves 4 - 6

1-15 oz. can green asparagus spears, well drained, or 1 lb. fresh asparagus, trimmed
1 c. grated cheddar
½ c. grated Romano or Parmesan cheese or a combination of the two
1 lb. medium shrimp, boiled, peeled and deveined
2 eggs
1 c. Sauternes or Riesling wine (Justin always used Sauternes in his seafood recipes)
1 T. Worcestershire sauce
1 t. Louisiana hot sauce
Salt to taste (optional)
1 can mushroom soup (I like to substitute a medium white sauce with sautéed mushrooms to reduce the sodium)
¾ c. dry bread crumbs

In a greased 2 quart casserole, layer asparagus, half of the cheeses, shrimp, and then the remaining cheeses. Beat together the eggs, wine, Worcestershire and Louisiana sauces. Pour this over the layers. Spread the mushroom soup over all, and then top with the bread crumbs. Bake in a 350 degree oven for approximately 25 minutes until browned and bubbly. If you choose to use fresh asparagus, increase the cooking time to 45 minutes.

Food and Wine Parings

from..."Miss Mary's Kitchen"

Ever wonder which wine goes best with which foods? Here are some suggestions from my husband Norm the "wine expert". Next time you are serving those important guests, make sure you get the food and wine pairing right.

                                                 FOOD AND WINE PAIRINGS

Grilled Steak or Beef Tenderloin - Cabernet Sauvignon

Lamb Chops or Pork Loin Chops - Merlot

Barbecued Ribs or Spaghetti - Red Zinfandel or Chianti

Prime Rib or Roast Duck - Pinot Noir

Lobster, King Crab, Oysters on the Half Shell - Chardonnay

Oysters Rockefeller or Broiled Fish - Sauvignon Blanc

Shrimp Alfredo or Clams Marinara - Pinot Grigio

Baked Fish, Poached Flounder, or Fried Shrimp - Riesling or Pinot Grigio

Chicken La Orange or Cornish Game Hens - Chardonnay or Pinot Noir

Grilled or baked Salmon - Chardonnay, Viognier or Pinot Noir

STIFADO

from..."Miss Mary's Kitchen"
Stifado
This is a recipe that I got from our close friend Lenny, whose sister lived in the Philippines for years, and I believe that is the origin of this one. This is a great winter time recipe, and we have enjoyed it many times over the years. Lenny was the best man at our wedding and this is one of the best presents from him, since he is a very good cook!

STIFADO

1 large pork shoulder
3/4 cup soy sauce
juice of 2 lemons
black pepper to taste
2 cloves garlic
1 and 1/2 cups pineapple juice
water

Cook the pork shoulder in water in a Dutch Oven until done (2-3 hours) at 350 degrees
Save 3 cups of the liquid

Mix the other ingredients in with the 3 cups of liquid and pour over the pork shoulder
Continue cooking until the liquid has reduced down gravy

Serve with rice and fresh greens (we like Yellow Saffron rice with this dish)
Serves 6 to 8

Crawfish Coquille

from..."Miss Mary's Kitchen"
Now here is something different from the New Orleans Old and New Cookbook from 1904, That is, if you can find "Craw-Dads" at your local market! If you like shellfish of any kind, you will like this recipe!


Recipes from New Orleans Old and New Cookbook (1904)

Crawfish Coquille


1 qt. picked and boiled crawfish
1 pt. cream
1Tb. flour
1/2 tsp. minced parsley
2 Tbs. butter
8 drops Tabasco
1 tsp. salt
1 tsp. grated onion
1 wine glass sherry

Boil cream, stir into it flour, onion, butter and parsley; add Tabasco and salt.
When thick, put in crawfish and wine.
Cook 5 mins. longer.

Serve in ramekins with bread crumbs on top with small pats of butter -- baked for 10 minutes.

MA & PA SEAFOOD CHOWDER

from... Miss Mary's Kitchen
MA AND PA SEAFOOD CHOWDER

This recipe is from the “El Biggero” Collection, which are a number of dishes dreamed up by my husband under his chef name, El Biggero. This recipe is really for Bouillabaisse, but is named for my mother and father who he called “Ma and Pa”. The recipe was invented as a special treat on one of their visits to our home.

MA AND PA SEAOOD CHOWDER
Serves 6-8

Ingredients (A)

1 -14oz can chicken broth
1 - 8 oz bottle clam juice
1 - 14oz can diced tomatoes
1 - teaspoon salt
1 - tablespoon Louisiana hot sauce
1 - tablespoon extra virgin olive oil
1 - tablespoon chopped garlic
½ - stick butter
¼ - teaspoon saffron
1- medium potato (diced)
1 - large parsnip (diced)
½ - large red onion (diced)
1 - large celery stalk (diced)
1 - large carrot (diced)

Ingredients (B)

1/3 - Lb. Shrimp
1/3 - Lb. Catfish nuggets
1/3 - Lb. Bay scallops
1/3 - Lb. Fresh shucked Oysters
½ - cup dry Sherry
½ - cup dry white wine

Place all of Ingredients (A) in large stock pot. Bring to slow boil and reduce heat and simmer for 2 and ½ hours.
Next add all of Ingredients (B) to the stock pot and bring to a slow boil and reduce heat and simmer for 1 hour.

Serve with Sourdough French bread and Caesar Salad.