Happy Valentine’s Day!  I thought I’d veer off the beaten path a bit and have some fun today.  This is a purely romantic menu….meant for two…..easy to prepare and so delicious.  Break open the bubbly and celebrate this day of love, love, love!

Raw Oysters with Mignonette Sauce

Arugula, Radicchio and Endive Salad

Broiled Lobster Tails with Fresh Garlic Butter

Pommes Frites

Chocolate Fondue with Strawberries and Cake Bites

Champagne

Raw Oysters with Mignonette Sauce

1 -2 dozen fresh oysters, shucked

Mignonette Sauce:

1/2 cup minced shallots (about 2 1/2 ounces)

1/4 cup white vinegar

1/4 cup clear, unseasoned rice vinegar*

1/8 teaspoon of sugar

1/8 teaspoon of salt

1 1/4 teaspoon of finely crushed white peppercorns (do not use pre-ground or powdered white pepper)

Peel and finely chop the shallots

Place the minced shallots and any juice from them in a glass bowl. Add the white vinegar, rice vinegar, and sugar and salt. Stir with a fork. Add the freshly crushed white pepper. Stir with a fork.

Cover with plastic wrap and chill in the refrigerator for a minimum of four hours. For best results, store for at least 2 days before using.

Arugula, Radicchio and Endive Salad

1 bunch organic, baby arugula

1 small head radicchio, wash, dried and hand shredded

1 Belgian endive, separated into spears

1/4 cup extra virgin oil

2 tablespoons champagne vinegar

1/4 teaspoon dry mustard

sea salt and cracked black pepper to taste

Arrange the salad greens on a platter and drizzle with oil.

Broiled Lobster Tails with Fresh Garlic Butter

4 lobster tails

melted butter

1 garlic clove, finely minced

1/4 cup chopped flat leaf parsley

sea salt and pepper to taste

lemon wedges for garnish

Wash and dry the lobster tails.  Carefully cut each tail  down the middle of the top with a pair of poultry scissors or a very sharp knife.  Arrange the lobster tails on the broiler pan and place it under the broiler.  Broil on medium for 5 to 10 minutes.  Be sure to place the broiler pan at least 4-5 inches from the coils.  I have also successfully grilled lobster tails, placing them on a hot grill for the same amount of time.

Pommes Frites

1 large russet potato

2 cups vegetable oil

sea salt and pepper to taste

Cut the potato in half lengthwise, then into 1/4 inch sections and then into thin strips.  Heat the oil in a heavy skillet, I use a cast iron skillet for these.  When the oil is hot add the potato strips and cook until golden brown.  With a slotted spoon, remove the cooked potatoes from the oil and drain them on paper toweling.  Sprinkle with sea salt and pepper before serving.

Chocolate Fondue with Strawberries and Cake Bites

12 ounces of dark chocolate (chips or roughly chopped if from a block)

8 ounces of heavy cream

A pinch of salt

1 pint of fresh strawberries, washed and stemmed

2 cups of angel food cake, cut into large cubes

Melissa | Finally Friday!, food & entertaining | 02 14th, 2014 | 1 Comment »

I love this menu!  I first posted it last March.  It’s still one of Mr. T’s favorites, so….I thought with Valentine’s Day upon us I’d feature it again.  I’m doing Cornish Hens on Valentine’s Day and I’m making them just as I would a whole large hen.  Our kids will be here from Atlanta and we have lots of reasons to celebrate the love we share as a family!  Preparing delicious food that is shared with loved ones is probably one of my most favorite things to do!  Here’s to love and here’s to you….have a wonderful weekend!  AND MORE!  Here’s a link to what’s going on in the world of music over the next few days!  Thanks Kathi Williams!:  http://www.elegantislandliving.net/blogs/im-with-the-band/live-music—feb-6-12/

As the week winds down and we begin to plan our weekends, I think it’s time for some French comfort food!  This menu is perfect for a casual Saturday night supper or a Sunday family dinner.  The delicious flavors of herbes de Provence make the main course so tasty.  I have to confess that this is Mr. T’s favorite meal.  I originally found the recipe for Honey Hen in a wonderful little cookbook by Laura Calder, “French Food at Home”.  This is a cookbook I can heartily recommend to anyone wanting to learn how to make simple French food that feeds the soul.  There really is nothing like it!

Lillet

Radish and Herb Butter Canapes

Honey Hen

Provence Roasted Tomatoes

Salad of Mixed Greens with Parmesan Crisps

Baked Apples

French Red Table Wine

Lillet is a fine French aperitif which originated in the small village, Podensac, in the late 1800’s.  Lillet is a blend of rigorously selected wines and fruit liqueurs, aged in oak vats for around 12 months, during which it is given the same care as the Grands Crus (great wines) of Bordeaux.  It is the perfect way to start this meal, served with the light canape I am featuring!  Garnish each glass with a sprig of fresh basil.

Radish and Herb Butter Canapes

I like to make these using a loaf of rustic bread.  Cut squares out of the slices so that there is no crust.  Spread with the herb butter, top with thin slices of radish and sprinkle with French Grey Salt.  Cut a dozen squares for four guests, increase for each additional guest.

Herb Butter:

1 stick unsalted butter, softened

2 tablespoons chopped, fresh chives

1 teaspoon chopped fresh flat leaf parsley

1 teaspoon chopped fresh dill

Mix the butter and herbs in a small bowl.  Let set for half an hour before beginning to make the canapes.

This is so easy and so yummy!

Honey Hen

Serves 4 – 6

This is the ultimate comfort food in my book.  I always make a pot of homemade soup using what ever is left over.  Just take the hen, bones and all, place in a Dutch Oven, cover with water and simmer for eight hours.  Remove any bones and add leftover chicken meat with chopped fresh vegetables of your choice, some wild rice, simmer for two more hours and Voila!  Another delicious meal to enjoy.  Note:  the honey mixture will give the hen a “laquered” appearance which may look dark, do not be disturbed by this…the meat under the skin is succulent and moist!

1 chicken (this can be kept whole or have your butcher cut it into eight pieces)

French Grey Salt and freshly ground peppercorns to taste

1/2 cup honey

2 tablespoons Dijon mustard

1 tablespoon herbes de Provence

4 shallots, peeled and thinly sliced

1 head garlic, cut in half

Preheat the oven to 400 degrees.  Season the chicken with salt and pepper.  Melt the honey in a saucepan and whisk in the mustard and herbs.  Pour over the chicken in a baking dish and roll the bird to coat it well. Scatter the shallots and garlic around the hen.  Bake until the meat is cooked through, well browned and dripping in the sauce.  If you are leaving the chicken whole this is about an hour.  If you are cooking separate pieces it will usually take 40-45 minutes.

Sauce:  After the chicken is cooked remove it from the baking dish along with the garlic halves.  Place the dish on the stove top with the burner on medium heat.  Add 1 cup dry white wine and use a wooden spoon to scrape any drippings and meat from the pan.  Reduce the heat and add two tablespoons of unsalted butter to the pan.  Simmer for about five minutes.  If you would like a slightly thicker sauce you may add a “slurry” of 1 teaspoon cornstarch to 1/4 cup water, blended well and stirred into the pan.

Serve the sauce in a gravy boat to be spooned over each serving of chicken.

Provence Roasted Tomatoes

3 large beefsteak or heirloom tomatoes

Sea salt and freshly ground black pepper

1 1/2 cups fresh bread crumbs

2 tablespoons minced shallots

1 teaspoon dried tarragon

1/4 cup grated Parmesan cheese

3 tablespoons chopped flat leaf parsley

3 tablespoons olive oil

Preheat the oven to 400 degrees.  Grease a shallow baking dish with olive oil.  Core the tomatoes and cut them in half, crosswise.  Squeeze the juice and seeds out gently, over a small plate and reserve for the soup stock you will make with the leftover chicken.  Clean out the cavities of each tomato half with your fingers and place the halves in the baking dish.  Sprinkle with sea salt and pepper.  Stir the bread crumbs with the remaining ingredients and stuff each tomato half generously.  Drizzle with a bit of olive oil. Bake for twenty-five minutes, until the tomatoes are browned lightly.

Salad of Mixed Greens with Parmesan Crisps

1 head red butter lettuce

1 bunch watercress

1 head raddichio

1 small head baby Kale

Wash the greens well and place in a salad spinner to remove excess moisture.  Tear the greens into pieces and wrap in paper towel or a soft kitchen towel and refrigerate until ready to toss.

For a light dressing, mix 1/4 cup good olive oil, 2 tablespoons champagne vinegar, a pinch of dry mustard, sea salt and pepper to taste.

Parmesan Crisps

I recommend making these earlier in the day for the best results!

These are a delightful substitute for the traditional croutons you normally see in salads….no carbs and gluten free too!

2 cups shredded parmesan cheese

coarsely ground black pepper

Line a baking sheet with parchment paper.  Take a small handful of cheese and place on the parchment, repeating until all of the cheese has been used.  Sprinkle with freshly ground black pepper and back at 325 degrees until lightly browned.  Remove from the baking sheet and place on paper toweling to cool and crisp up.

On chilled salad plates, place a generous serving of greens that you have tossed in the dressing.  Garnish with the  Parmesan crisps and serve.  I like to serve this salad in the traditional French style, after the main course.

Baked Apples

If anyone has room for dessert, this is one of my family’s favorites!

6 Granny Smith Apples, cored and peeled

1/2 cup brown sugar

1 tablespoon cinnamon

1/4 teaspoon cardamom

1/4 teaspoon ginger

1 1/2 tablespoons unsalted butter

2 sheets puff pastry dough, thawed.

Preheat the oven to 425 degrees.

Mix the brown sugar with the spices and pack into the center of each apple. Top with a small pat of butter.   Roll the pastry dough out a bit on a floured surface until it is 1/8″ in thickness.  Cut squares, large enough to encase each apple.  Place an apple in the middle of the dough and bring the corners together at the top, crimping the dough together to keep it in place during baking.  Brush each apple with egg wash and sprinkle with coarse, raw sugar.  Bake for 40 minutes, or until the dough is crisp and golden brown.

To add insult to injury you can spoon a mixture of warm spiced rum with melted butter over the top of each apple before serving and a bit of freshly whipped cream….Enjoy!

So ends my fifth week of blogging.  I am having so much fun sharing my thoughts, ideas, recipes and interviews with my readers.  This blog does accept sponsors!  It’s a great way to advertise your business or service and reach readers you might not otherwise find!  Please contact me if you are interested:  melissa@thepermanenttourist.com.  Have a WONDERFUL weekend.

Some photos provided through Pinterest, with gratitude!

Melissa | Finally Friday!, food & entertaining | 02 7th, 2014 | 7 Comments »

Super Bowl Sunday is upon us so I’m featuring a special menu for the occasion!  I think you’ll enjoy the different flavors and combinations that make up this Southwestern inspired menu!  Most of these recipes are in the cookbook I wrote for the Sangre de Cristo Spice Company and can be downloaded here:  www.sdcspice.com.  So let’s get started!

Blood Orange Margaritas

Traditional Chili Con Queso Dip with Tortilla Chips

Guacamole with Endive Spears

Zucchini and Fennel Quesadillas

Grilled Wings with a Kick of Spice

Cerveza (Corona, Dos Equis….so many choices!)

www.honestlyyum.com

Blood Orange Margaritas

I found this delicious recipe on the blog of a fellow writer.  It’s easy and a real crowd pleaser.  To see the blog post go here:  www.honestlyyum.com

Ingredients:

• 750 ml bottle of reposado tequila
• 1 cup orange liqueur
• 1 1/2 cups lime juice
• 1 cup simple syrup (combine equal parts sugar and water)
• 3 cups blood orange juice
• 2 cups sparkling water
• limes wedges and blood orange salt for garnish

Blood Orange Salt:

• blood orange juice
• extra coarse salt

Mix all of the liquid ingredients in a large bowl, then pour into a glass pitcher for serving.  For the salt, place the salt on parchment paper and drizzle with the juice of a blood orange, blending with a pastry brush to create the “red” salt.  Easy!

Pinterest

Traditional Chili Con Queso Dip with Tortilla Chips

1 pound queso fresco cheese

1 can traditional Rotel tomatoes

4 scallions, finely minced

Melt the cheese over low heat or in a small crock pot on low.  Add the tomatoes with juice.  Blend well and sprinkle with minced scallions.  Serve with your favorite tortilla chips or make your own by taking a stack of corn tortillas, cutting them into 1 1/2″ strips and frying till crisp.  Drain on paper toweling and serve in a basket.

Pinterest

Guacamole with Endive Spears

I love this recipe!  The fresh cilantro provides a wonderful taste and using Endive spears for dipping removes so many calories.  The crunch of the Endive along with the guacamole is simply YUM!

4 ripe avocados (I use Haas)

2 jalapenos, seeded and chopped (be sure to wash your hands after chopping, or better yet, wear a pair of latex gloves)

1/4 cup finely minced red onion

1/2 cup chopped tomato

1/4 cup chopped, fresh cilantro

Splash of fresh lime juice , 1 lime

Green Tabasco sauce for a little kick

Sea Salt and Freshly ground black pepper to taste

4 heads endive

Peel and remove the seed from the avocados.  Mash them in a shallow bowl then add the remaining ingredients.  Wash the heads of endive and cut off the end so that the individual leaves are separated.  Place the guacamole in a serving bowl, place on a platter and surround with the endive spears.

Pinterest

Zucchini and Fennel Quesadillas

1 package whole grain tortillas

2 zucchini, ends removed and cut into thin strips

2 fennel bulbs, sliced thin

1 sweet onion, peeled and sliced thin

2 cloves garlic, peeled and finely minced

4 teaspoon ground cumin

sea salt and freshly ground pepper to taste

2 teaspoons olive oil

1 jar red pepper jelly

2 cups pepper jack cheese, shredded

Heat the olive oil in a skillet and add the zucchini, fennel, onion and garlic.  Cook until the onion is transparent and the veggies are just beginning to “caramelize”.  Add the cumin, salt and pepper to season.  To assemble.  Place one tortilla on a flat surface.  Spread with the pepper jelly, top with enough cooked veggies to cover and top with cheese.  Place another tortilla on top and heat on a griddle or grill for 4-5 minutes on each side.  Cut into wedges and serve.  (Repeat the process until all of the toppings are used….4 quesadillas should make 16 pieces when cut.)

Pinterest

Grilled Wings with a Kick of Spice

4 flats of chicken drumettes

Marinade:

1/2 cup olive oil

1/4 cup fresh lime juice

4 cloves garlic, peeled and minced

1 jalapeno, seeded and chopped

1/2 cup chopped, fresh cilantro

1 tablespoon good chili powder or Sangre de Cristo Mexican Blend

sea salt and pepper to taste

Rinse and pat the chicken drumettes dry.  Mix the marinade together in a plastic or glass bowl.  Place the chicken in a large zip lock bag, pour the marinade over it, seal the bag and refrigerate for four hours, turning every hour to coat well.

To grill:  Spray the grill with olive oil and heat to high.  Place the drumettes on the grill and sear on all sides.  Turn the heat to low and close the cover for about five minutes.  Serve on a platter with plenty of napkins!

Melissa | Finally Friday!, food & entertaining | 01 31st, 2014 | No Comments »

There’s nothing quite like a warm bowl of homemade chicken soup when it’s cold outside.  We’ve had the latest “bugs” running through the household this past week so I decided it was time for a good dose of “Jewish Penicillin”, as it is called in New York City.  I learned to make a darned good matzo ball soup while living in the city.  I’m not even sure where I found the recipe the first time I made it.  I’m sharing it with you here today.  I did not make matzo balls to go in it, opting for hot, homemade whole wheat popovers instead.  I think we all felt better after having a large bowl!  This is a great dish for a weekend night when you want a bit of comfort food.  Note:  If I had finished the soup off in the traditional way, I would have strained the broth through a sieve and discarded all of the solids from the soup.  The matzo balls would then have been formed and steamed in the hot broth before serving.

Traditional Chicken Soup

1 chicken (2-3 pounds will do), cut into pieces, skin on

2 teaspoons olive oil

1 sweet onion, peeled and chopped

3 large carrots, peeled and sliced

2 russet potatoes, skin on, cubed

2 small, white turnips, peeled and cubed

2 cloves garlic, peeled and minced

gray salt and pepper to taste

1 teaspoon dry thyme

1 teaspoon dry sage leaves

1/2 teaspoon poultry seasoning

1 large box chicken broth

2 cups water

Heat the oil in a dutch oven.  Lightly brown the chicken in the oil then remove onto a plate until ready to add to the pot.  Put the onion into the hot oil and chicken drippings.  Saute until transparent.  Add the carrots, potatoes, turnips and garlic and turn the heat down to medium low heat.  Add the seasonings.  Stir as the mixture cooks for about ten minutes.  Add the chicken back to the pot.  Pour the broth over the chicken and add one cup of water.  You may need the second cup of water to thin the soup a bit when it is almost finished cooking.  Cover the pot and simmer for at least four hours.  (Note:  I have been known to let this simmer overnight and in to the next day on very low heat or in a crock pot.  This allows the flavors to really develop, creating a delicious, rich broth.)  Ladle the soup into bowls and serve with your choice of bread, salad or go the next step and make the matzo balls.  They are light and fluffy little dumplings that rise to the surface of the broth as they steam.  When I make matzo balls, I simply purchase the crushed meal and follow the instructions on the package.  Do not over handle the matzo as this will make the finished product to dense.

Whole Wheat Popovers

We love these on a cold winter evening!  They are perfect with soup and salad…light and not so caloric.  Perfect for this time of year!  I mix the batter up in my blender….easy, breezy!

4 large eggs, at room temperature

1 1/2 cups of milk, at room temperature (I have substituted almond milk successfully)

1/2 teaspoon salt

1 1/2 cups whole wheat flour

3 tablespoons melted butter

A very hot oven is key to the success of good popovers.  Preheat the oven to 450 degrees.  Put eggs and milk into a blender and mix.  Add the salt and the flour, one half cup at a time until all of the flour is blended.  Add the butter.  Spray a popover pan or muffin pan with no-stick spray.  Pour the batter into each cup until it almost reaches the top.  If you are using a muffin tin, make sure to spray the whole top surface of the pan as well as the cups so the popovers will not stick when they puff up.  Bake the popovers in the hot oven for twenty minutes without opening the door.  Then lower the oven to 350 degrees and back for 10 – 15 more minutes.  The popovers should rise up and puff, golden brown.  Remove from the oven and serve immediately.  This is a bread that must be served at once, it is not a make ahead recipe.

Melissa | Finally Friday!, food & entertaining | 01 24th, 2014 | No Comments »

This post is dedicated to my dear friend, Chris.  Chris’ passion for the almighty chicken wing is known by all of her friends.  It has even led to a page on Facebook devoted to the subject that features all sorts of recipes, comments and shared passion on the subject.  Living in New York City years ago, many of my friends we “starving” artist’s.  We would gather together and make this delicious recipe, pairing it with cheap jug wine, a tossed salad and plenty of French bread.  It’s finger food in its purest form!  There are many variations that have come about over the years, but here is the original recipe.  It’s simple and a great ice breaker at a casual dinner party.  I hope you’ll try these and let me know how you liked them!  I used rigatoni for the dish in the photograph, but shells are the normal accompaniment!  To Life!

2 packages drumettes
1/2 cup olive oil
1/4 cup chopped, fresh garlic
1 cup chopped, fresh flat leaf parsley
1 teaspoon Italian seasoning
sea salt and cracked black pepper
1/2 cup sesame seeds
juice of 2 fresh lemons and 1 teaspoon of fresh lemon zest

Mix the all of the ingredients together and let the chicken marinate for a couple of hours. I wouldn’t keep them in the mixture overnight as they will absorb TOO MUCH of the flavors. I usually whip the marinade up, pour it into a large ziplock bag and refrigerate, tossing the wings around every half hour or so.

Cook one pot of large pasta shells, drain and set aside while you cook the wings. Open and drain one can of large, pitted black olives.
Chop another half cup of flat leaf parsley for garnish and cut a couple of lemons in quarters for garnish as well.
Plenty of freshly grated Parmesano/Regianno cheese to top it all off.

Heat your broiler to HIGH. Dump the chicken with the marinade into your broiler pan. You WANT to keep the marinade and let it get hot and sizzly as the chicken cooks. I just remove the tray with the slits in it and let the mixture spread out in the pan itself. THEN put it about 3-4 inches from the hot broiler coils. There will be some pops, crackles and snaps. After about five minutes check the wings and turn them, spooning a bit more of the marinade over them. Let them broil again for five minutes or so. You want them to be well browned and slightly crusty….just use your own judgment on this.

Place the warm, cooked pasta shells on a large platter. When the chicken is cooked to your liking toss the black olives with it when you have removed it from the oven. Pour all of this over the shells, garnish with the lemons, parsley and sprinkle with the cheese. Serve with a crisp salad and crusty bread to sop up the sauce.

Melissa | Finally Friday! | 01 17th, 2014 | No Comments »

During our severe cold snap this week I could only think of warming “Comfort” foods.  Soup is always one of my favorites.  Since I’m working on a healthier diet in the new year I got started in the kitchen, with my trusty dutch oven, ala Le Crueset, and began to put together what turned out to be a yummy Mediterranean Lentil Soup.  I’m sharing the recipe here today and hope you will make and enjoy it as much as we did!  It’s easy, delicious and right on target for my eating program.   Serve it with some crusty bread, organic whole wheat bread, if possible, a crisp green salad and a hearty red wine.  A Votre Sante!  (Here’s to Health).

Mediterranean Lentil Soup

1 teaspoon extra virgin olive oil

1 sweet yellow onion, finely diced

5 cloves garlic, peeled and diced

3 organic carrots, peeled and thinly sliced

2 cups French Green lentils

1 cup organic brown rice

3 organic plum tomatoes, diced

Sangre de Cristo Spice Company Mediterranean Blend

Gray Salt & pepper to taste

1 box organic vegetable broth

2-3 cups of water

Saute the veggies in the olive oil until the onion is just transparent.  Add the remaining ingredients and simmer on low heat for an hour, or until the lentils and rice have cooked.

Add additional liquid as needed.  This can get rather thick if you don’t keep an eye on it!  I get my organic spices from: http://sdcspice.com/

Melissa | Finally Friday!, food & entertaining | 01 10th, 2014 | No Comments »

If you celebrated as much as we did over the past few weeks, you may be ready to scale down a bit and do some healthy cleansing.  I’m going to be getting more into this subject over the next few weeks.

I’ll be working with my friend, Chef MiMi McGee, to present some healthy alternatives that can make a huge difference in your overall well being.

Today, I’m beginning a journey into optimal health.  No, I’m not becoming a vegetarian or a vegan.  What I’m doing is putting more emphasis on plant based foods in my diet.  Years ago I cut out all packaged, processed foods and cook everything from scratch, for the most part. I’m feeling the need to take things a bit further, cleansing and boosting my immune system.   I’m sharing MiMi’s delicious “Shrek Smoothie” with you today.  I’ll be making this with avocado instead of banana.  MiMi’s smoothies are yummy so I hope you’ll give this a try!

Shrek Smoothie

MiMi McGee – Leafy Café

Serves 2 for meal replacement or 4 for snack

Ingredients:

2 c. Fresh or frozen Spinach

2 T. Apple Juice Concentrate (fresh, frozen or canned in its own juice, no sugar or syrup please!)

8 oz. Crushed Pineapple

½ Frozen Banana or ½ avocado for creaminess

2 c. Almond or other Non-dairy milk

Optional (for protein and Omega boosts): Hemp, Chia and/or Flax Seed; Almond butter, cooked Quinoa

Ice

Method:

Blend all together in a high speed blender until smooth. Add more water, ice or non-dairy milk as needed. Feel free to add a couple of pitted dates for extra sweetness or some of the other protein boosting ingredients to taste and consistency!

Here’s a link to MiMi’s website, Leafy Cafe, where you’ll find more on juicing processes and ideas:  leafycafe.blogspot.com/2013/02/the-skinny-on-smoothies-and-juicing.html

You might also be interested to know, if you’re living in the Coastal Georgia area that MiMi is teaching Fit For Life cooking classes at the St. Simons Health and Fitness Center.  MiMi is also offering a plant based meal service where you can order delicious, healthy meals prepared by MiMi to take home.

2014 is off to a great start.  I’m focused on being healthier than I’ve ever been…..want to join me on the journey?

Melissa | Finally Friday!, food & entertaining | 01 3rd, 2014 | No Comments »

I’ve got exciting news to share with you today!  For a couple of years now, my sister-in-law has been putting together the most amazing organic spice blends as well as a full selection of herbs and spices.  I have been the grateful recipient of “one of each” which I have tested, used in recipes and even written a cookbook for.  May we have a drum roll please?

Announcing the launch of Sangre de Cristo Spice Company!  You can now visit the website and place your orders!  Take a look here:  http://sdcspice.com  The Sangre de Cristo mountains inspired the name of the company, which is located in Crestone, Colorado just at the northern tip of the range that travels south through New Mexico.

Honestly, dear readers, these are some of the finest products I have ever used and I wouldn’t just say that because it’s family.  I’m pretty good at calling it like it is and would not steer you wrong!

All 0f the products you’ll find are fair trade, organically grown and freshly dried herbs, spices and signature blends you’ll grow to love!

Ordering is easy and if you “click” on “Cookbook”, you’ll be taken to the page where you can order “Spice Up Your Life” in eBook form.  This cookbook, written specifically to share many, many ways to use the  Sangre de Cristo line of products, is full of great recipes you’ll enjoy trying!

I just dreamed up another one last night for dinner!  So quick and easy….my family loved it and I think you will too!  Pair this with a crisp green salad and a nice glass of burgundy for a delicious cool weather supper!

French Onion Soup – 

Serves six

2 red onion, peeled, quartered and sliced thin

3 sweet Vidalia onions, peeled, quartered and sliced thin

3 shallots, peeled and thinly sliced

1 bunch leeks, cleaned and sliced thin (I do not use the green ends)

1 tablespoon extra virgin olive oil

2 large boxes beef stock (I use the Harris Teeter brand)

1 teaspoon raw sugar

1 teaspoon Sangre de Cristo Herbes de Provence

1 teaspoon Sangre de Cristo French Gray Sea Salt

1/2 teaspoon Sangre de Cristo whole black peppercorns ground

1 cup dry red wine

1 French baguette, thinly sliced on the diagonal

2 cups shredded swiss and gruyere cheese mixed (I bought the pre-shredded bag with this combination at Harris Teeter)

Heat the olive oil in a dutch oven over medium heat.  Add the onions, shallots and leeks and cook over medium heat until they are transparent.  Sprinkle with the sugar, herbs, salt and pepper and continue cooking over low heat for five minutes.  Add the red wine and beef stock, cover and simmer for one half hour.  Preheat your oven to 400 degrees while the soup simmers.  Fill six deep soup bowls, or better yet, French onion soup crocks, with soup.  Top with two slices of French bread and cover with shredded cheese.  Place the bowls, on a heavy cookie sheet, in the preheated oven and bake for ten minutes.  That’s it….easy, easy.  I know you’re thinking…boxed beef stock???  On a busy week night….YES!  This is such a delicious supper and ready in next to no time.  Mr. T kept me company in the kitchen, opened a bottle of red wine and we caught up with day’s events.  I call that a perfect evening!

Melissa | Finally Friday!, food & entertaining | 12 13th, 2013 | No Comments »

Tamra Bolton, photographer

By now I think you’ve probably gotten a sense of what Private Islands of Georgia is all about through my posts this week!  Now it’s time for you to try two of Capt. Andy’s recipes!  First of all, Coastal Cuisine is all about fresh seafood and local ingredients.  There is a big movement going on to buy locally, eat seasonally and cook it slow!  The recipes I’m sharing with you today fit into all of those categories.  They are perfect for a crowd, easy to put together and so delicious!  Have some cold beer ready or a crisp Sauvignon Blanc.  You can’t go wrong when you serve either of these meals!

Private Islands of Georgia Low Country Boil

Recipe Serves 6 – 8
Fill a large pot with water. Leave enough room in the pot to accommodate the food in
order to prevent over boiling. Bring water to a boil. Next, prepare the Private Islands of
Georgia Cajun Seasoning Blend (recipe below) and add to boiling water.
Private Islands of Georgia Cajun Seasoning Blend
2 sticks butter
1 cup pepper
1/2 cup red pepper
1 cup garlic salt
1/2 cup seasoning salt
1/2 cup celery salt
10 lemons, halved and juiced
10 jalapeno peppers – thinly sliced
Melt butter in large sauce pan on low to medium heat. Mix all of the dry ingredients from
the Private Islands of Georgia Cajun Seasoning Blend in bowl and stir with wire whisk.
Pour contents of mixing bowl into melted butter and stir with wire whisk until well
blended. Pour fresh squeezed lemon juice into pan and stir. Add jalapeno pepper slices
and stir. Add mixture to boiling water, and now the fun begins!
Note – Old Bay Seasoning can be substituted for the Private Islands of Georgia Cajun
Seasoning Blend if desired
Low Country Boil Food Ingredients
4 pounds shrimp – 1/2 pound per person2 packages Hillshire Farm sausage cut into 1″ slices – or substitute your favorite brand
8 onions, peeled – 1 per person (or more – see note below)
16 new potatoes – 2 per person (or more – see note below)
4 ears of corn, halved – 1/2 ear per person
small bag of baby carrots
Note – other ingredients that can be added to personal taste are rutabagas, sweet potatoes,
crabs, crawfish or the ‘kitchen sink’. Adding extra potatoes and onions allows for leftovers
that can be used for some great tasting hash browns the following morning.
After adding the Private Islands of Georgia Cajun Seasoning Blend to the boiling water,
you are now ready to add the food. The food items are added in order of longest to
shortest to cook. First, add the potatoes and boil 10 minutes. Next, add the carrots,
sausage and whole onions. Return to boil. Add corn and return to boil. Then, add the
shrimp last. Cook until shrimp are pink in color, approximately 3-5 minutes. Be careful
not to overcook the shrimp!
Extras
Cocktail sauce, lemon wedges and plenty of napkins
Note – outdoor gas cookers are typically used. A large pot on the range can also be used
when outdoor gas cookers are not available. Cooking outdoors is fun, so get started
today!

Five-Moon Oysters
• 1 Bushel of oysters
• 4 ounce bags of shredded, 4-cheese Mexican blend
• 4 bundles of fresh scallions, finely chopped
• 2 pounds of bacon, cooked and crumbled
• 10 jalapeno peppers, sliced
• 1 box saltine crackers
This recipe can be prepared with either raw or steamed oysters.
To Steam the Oysters:
A low country boil cook stand is ideal for steaming oysters. Place a brick in the
bottom of a low country cook pot, and fill the pot with water to the top of the brick.
Bring the water to a boil and set a basket of 25 – 40 oysters on top of the brick.
Place the lid on the pot and steam for 10 minutes.
Shuck the oysters (raw or steamed), and fill a skillet or large sauce pan with as
many as will fit in a single layer.
Cover each oyster with shredded cheese, diced scallions, crumbled bacon and a
jalapeno pepper slice.
Cover and cook over medium to low heat long enough to melt the cheese. After
cheese has melted, turn the heat off and keep covered for another 2-3 minutes to
allow the flavors to blend together.
Then, spoon one out onto a saltine cracker and experience your first, but not
your last, Five-Moon Oyster!

I loved sharing my journey to Eagle Island with you this week.  You can check out Private Island of Georgia here:  www.privateislandsofgeorgia.com!  Capt. Andy is waiting to hear from you so he can help you begin to plan your perfect island getaway!  Whether it’s a romantic weekend for two….time for the girls to have fun….or a family reunion, this is the place you’ll never forget!  Thank you Capt. Andy!

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Melissa | Finally Friday!, food & entertaining | 11 22nd, 2013 | No Comments »

This is the perfect meal for a busy weekend when you don’t want to spend hours in the kitchen.  The pork can roast for eight hours, get it ready to go in the oven the night before and first thing in the morning.  Pop it in the oven and you’re set.  The side dishes are easy and can be prepared an hour before you’re ready to eat.

Roast Pork

Smashed New Potatoes

Autumn Salad 

Pumpkin Dip with Ginger Snaps

Roast Pork

I’m one for giving credit where credit is due.  I first found this recipe through the Food Network and one of their celebrity chef’s Michael Chiarello.  Chef Chiarello is an outstanding chef, based in the California Wine Country.  His “Napa Style” business always catches my fancy!  The use of aromatic spices he incorporates into this recipe make it heavenly.  Dinner guests will come through the front door and be instantly captivated by the sensual smell of the pork, sauteed onions and the special spice blend.  I’ve made a couple of changes over the years, but left the recipe close to its original version.

1 five pound pork butt or shoulder

Rinse the pork off and blot dry.  With a sharp knife, separate the fat layer from the meat itself, but do not remove.

2 large yellow onions, peeled and thinly sliced

1 tablespoon olive oil

Cook the sliced onion in olive oil for 10 minutes, tossing to brown lightly.

Rub:

2 tablespoons of your favorite jerk seasoning

2 tablespoons fennel seeds

1 tablespoon ground cardamom

1 teaspoon ground ginger

1 teaspoon sea salt

1/2 teaspoon ground black pepper

Heat the fennel seeds in a small skillet until they are just “popping”.  Place the seeds in a grinder (I have an extra coffee grinder I use exclusively for spices).  Mix with the other spices and set aside.

Sprinkle half of the rub mixture on the meat and top with the cooked onions.  Pull the fat over the meat and secure with butcher’s twine or clamps.  Top with the remaining  rub mixture.  Line a shallow baking dish with foil and place the meat in it.  Bake for eight hours at 275 degrees.

Smashed New Potatoes

4 – 6 potatoes (one per person

12 whole New Potatoes (or Other Small Yukon Gold Potatoes)

3 Tablespoons Olive Oil

 Sea Salt and cracked black pepper to taste

1/2 cup chopped fresh flat leaf parsley and fresh chives, combined

Autumn Salad

1 head organic red leaf lettuce

1 small bag organic baby arugula

1 small bag organic baby spinach

1 granny smith apple, cut in thin slices and then in thirds

1/2 cup dried cranberries

1/2 red onion, finely diced

1 small log goat cheese crumbled

Cider vinaigrette

1/2 cup olive oil

2 tablespoons cider vinegar

1/4 teaspoon dry mustard

sea salt and pepper to taste

Whisk together and pour over the salad, tossing to mix well.

Pumpkin Dip with Ginger Snaps

1 large can pumpkin

2 8 ounce packages of cream cheese softened

1 teaspoon cinnamon

1/2 teaspoon ginger

4 cups confectioners sugar

Mix the pumpkin and cream cheese, blending well.  Add the remaining ingredients and mix well.  Put the mixture in a half of a small, hollowed out pumpkin and chill until ready to serve.  I use our local Harris Teeter brand ginger snaps, placing them around the bowl of pumpkin dip on a serving plate.  Serve with a steaming hot cup of coffee  with a bit of Irish Cream added for a delicious dessert.

Melissa | Finally Friday!, food & entertaining | 11 8th, 2013 | No Comments »