10-28-2018 VECC and Coastal Cuisine

Thoughts and Quotes: Autumn burned brightly, a running flame through the mountain, a torch flung to the trees.      Faith Baldwin

Tasting: VECC met this week and Bev served a beautiful and scrumptious lunch. 

VERY EXCLUSIVE COOKING CLUB

 October 25, 2018 at Bev’s

Table

MENU

Napa Cabbage Salad

Crispy Chicken Cutlets

Brown Rice Pilaf

Buttered Green Beans

Rhodes Artisan French Rolls

Bread Pudding with Whiskey Sauce

Iced Tea

FOOD

THE RECIPES

NAPA CABBAGE SALAD

1 head Napa cabbage, thinly sliced

3-5 green onions (depending on size), thinly sliced

1 pkg Ramen noodles, without flavor packet

2 Tbs butter

1/4 cup toasted sesame seeds (optional)

Dressing:

1 cup olive oil

1/4 cup tarragon vinegar

2/3 cup sugar

2 Tbs soy sauce

Pound Ramen noodles to break apart.  Brown them in the butter, then drain on paper towels and let cool.

Mix dressing and set aside.

Mix cabbage with onions (and seeds, if using).  Just before serving, toss with half the dressing.  Add more dressing if desired. 

Top with noodles and toss again.

 CRISPY CHICKEN CUTLETS

3 6-oz boneless, skinless chicken breasts, halved lengthwise

2 tsps salt, divided

1 tsp pepper, divided

2 large eggs, beaten

2 cups panko

Vegetable oil for frying

For each cutlet: Place between two large pieces of plastic wrap. Pound to 1/2” with a rubber mallet, rolling pin, or heavy skillet. Start at the middle and work outward. Set aside.

Season each with 1/2 tsp salt and 1/4 tsp pepper.

Beat eggs with 1/2 tsp salt and 1/4 tsp pepper in a shallow dish.

In a separate dish, mix panko, 1/2 tsp salt and 1/4 tsp pepper.

Dip each cutlet in egg (let the excess drip off); then panko, pressing to adhere.

Fill a large heavy skillet with 1/2” of oil and heat over medium high. Test that a pinch of panko sizzles immediately. Add two cutlets to skillet and turning once, cook until golden brown and cooked through (about 3 minutes per side). Do not let oil get hot enough to smoke!

Transfer cooked cutlets to a wire rack and continue cooking cutlets two at a time, adding oil to keep it at 1/2” depth.

Season with 1/2 tsp salt. 

BROWN RICE PILAF

1/2 cup uncooked brown rice

2 tsps olive oil

2/3 cup chopped onion

1/2 cup chopped celery

1/4 cup chopped carrot

1 Tbs chopped fresh flat-leaf parsley

1/2 tsp minced fresh rosemary

3/4 tsp chopped fresh thyme

1/4 tsp salt

1/8 tsp pepper

Tossed slivered almonds (optional)

Cook rice according to package directions, omitting salt and fat.

While rice cooks, heat a medium skillet over medium-high heat. Add oil and swirl to coat.

Add onion, celery, and carrot; sauté 5 minutes or until tender.

Remove from heat and stir in herbs and seasonings.

Add vegetable mixture to rice and fluff with a fork. Garnish with almonds, if desired.

BREAD PUDDING with WHISKEY SAUCE

1/2 loaf French bread

2 cups milk

1/2 cup chopped walnuts

2 well beaten eggs

1 cup sugar

1/2 cup butter, melted

1 Tbs vanilla

2 tsps ground cinnamon

Whiskey Sauce (below)

Tear bread into small pieces (about 4 cups). Combine with milk and walnuts and let stand, stirring often, 15 minutes or until bread is softened.

Beat together eggs, sugar, butter, vanilla, and cinnamon; stir into bread mixture until well blended.

Pour into a greased 8” square pan and bake 40-50 minutes at 350°, or until a knife inserted in the center comes out clean. Serve warm with sauce.

Whiskey Sauce:

1/4 cup butter

1/2 cup sugar

1 egg yolk

2 Tbs water

2 Tbs bourbon

Melt the butter in a small saucepan.  Stir in water, then sugar and egg yolk.

Cook and stir over medium low heat for 5-6 minutes until sugar dissolves and mixture thickens.

Remove from heat and stir in bourbon.

PARTY FAVORS

Time for Others: You must see Linda's Halloween cake she made for some group. She spends half her life in the kitchen, whipping up goodies for church, all kinds of groups, and friends' birthdays. Check out the full moon and bat on the lower left corner of the top. The black cats lined up on the sides are peeps. Who knew they existed?

And Katie Sue and Jean took time to make a Halloween card for me, while I opted for ecards this year. 

Theme Dining: Remember the Sailing, sailing. . . dinner I've been working on so long it seems like my life's work?

Right after I posted the photos I'd taken so far, I decided to take a look on Craigslist. I know. I said I wouldn't go there anymore. I'm such a wimp. No will power. But look what I found!

8 dinner plates, 7 salad-dessert plates, 5 bowls, (no mugs) - $10

How could I refuse? But wait! There's more. I already have 4 mugs. I used them on the Beware the Jolly Roger tablescape.

What are the chances? I bought them at a thrift store, but they had only the mugs. So now that the table has more lighthouses than sailing ships, I'm changing the name to Coastal Cuisine.

Tasting: Steg and I had dinner at Texas Roadhouse this week. If you have one in your area, you must go. Order Roadkill with a baked potato and a Caesar salad. It comes with the softest rolls I've ever eaten. The Roadkill comes with onions, mushrooms, and Monterey Jack cheese, but I have them leave off the cheese. It's a steak place, so the hamburger patty is made with chopped steak, I'm sure. Are you ready for this? $10. That's cheaper than lunch most places. And I can only eat half, so it's basically $5 per meal. AND the kitties get tastes. Pepper likes the meat, Stormy likes the potato, and they both like the mushrooms.

Steg had a skewer of filet cutlets, mashed potatoes and green beans. Since I eat my meat well done, I always opt for the chopped beef. Steg said his meat was cooked to perfection and melt-in-your-mouth tender.

Theme Dining: The redo of Sailing, sailing. . . now Coastal Cuisine.

The Invitation

The Table

The Menu

The Food

The Recipes

NEW ENGLAND CLAM CHOWDER

(Also called Boston Clam Chowder)

1/4 lb lean salt pork, diced (can use bacon)

1/2 cup chopped onion

3 6.5 oz cans minced clams

1 bottle clam juice

4 cups diced potatoes

1 tsp salt

1/4 tsp white pepper

1/2 cup whole (4%) milk

1-1/2 cups 1/2 and 1/2

1 Tbs butter

1 Tbs flour (optional)

Fry pork in a large saucepan or kettle. Drain off all but 3 Tbs drippings.

Add onion and sauté five minutes.

Drain clams and measure liquid. Add enough clam juice for 2-1/4 cups.

Add potatoes, salt, pepper, and clam liquid to pan and simmer until potatoes are tender.

Add clams, milk, cream, butter (mixed with flour, if using), and reheat. DO NOT BOIL.

Serve with a few pieces of salt pork and a sprinkle of paprika, if desired.

THOUSAND ISLAND DRESSING

1 cup mayonnaise

1/4 cup ketchup

2 Tbs white vinegar

2 Tbs sugar

1/4 tsp salt

1/8 tsp pepper

2 Tbs sweet pickle relish

1 Tbs minced onion

Whisk all ingredients together and let chill at least one hour.

SALMON WITH RAINBOW SALSA

Bake the salmon with butter, salt and pepper. Serve with Rainbow Salsa

Rainbow Salsa

Finely chop whatever fruits, herbs, and veggies you have in your refrigerator.

Be sure to add some zest from a citrus fruit and salt.

Pictured is:

Cucumbers

Sweet Onions

Radishes

Oranges

Green Grapes

Parsley

Lemon Zest

Salt

RICE PILAF

1/4 cup butter

1/2 cup minced onion

1 cup raw rice

2 cups hot beef or chicken broth

Salt and pepper

Toasted sliced almonds for garnish, optional

Heat butter in a heavy saucepan.

Add onion and sauté until transparent.

Add rice and toast briefly, stirring constantly.

Add hot broth all at once.

Cover and simmer over lowest heat 15 to 20 minutes, stirring occasionally after first ten minutes.

Garnish with almonds.

Note: You may add anything else you like: sautéed celery, mushrooms, herbs, etc.

COPYCAT RED LOBSTER BISCUITS

2 cups baking mix (I use Bisquick)

1/2 cup shredded Cheddar cheese

2/3 cup milk

1/4 cup butter, melted

1/4 tsp garlic powder

Minced parsley, optional

Heat oven to 450°.

Mix Bisquick and cheese.

Add milk and stir until a soft ball forms.

Turn out on a floured surface and flip to cover both sides with flour.

Roll out to about 1” thick and cut with desired size biscuit cutter.

Place on ungreased baking sheet and bake 8-10 minutes.

OR simply drop by large tablespoons onto baking sheet and bake.

Melt butter and add garlic powder (and parsley if using). Brush tops of biscuits while still on the baking sheet.

FLOATING ISLANDS DESSERT WITH BLUEBERRY SWIMMERS

Custard:

4 large egg yolks

1/4 cup sugar

1-1/2 cups scalded milk

1 tsp vanilla

Islands:

4 egg whites

8 Tbs sugar

1/2 tsp vanilla

1-1/2 cups milk

In the top of a double boiler, whisk the egg yolks and add the sugar gradually, whisking all the time. Slowly whisk in the scalded milk.

Cook over simmering water, stirring constantly. Continue cooking until the custard will coat the back of your spoon without sliding off.

Remove from heat and stir in the vanilla.

Put in serving dish(es) and cover with plastic film to prevent a skin from forming.

Beat the egg whites until soft peaks form. Gradually beat in the sugar until stiff peaks form. Beat in vanilla.

Heat the milk in a large skillet over moderate-low heat until heated, but not simmering. Drop palm-sized islands of meringue onto the milk and poach 3 minutes; with a large slotted spoon turn and poach the other side 3 minutes.

Drain islands and refrigerate until serving time. Float islands on custard.

Pictured is Floating Islands Dessert with Blueberry Swimmers

SURF WATER

4 Tbs water

4 Tbs sugar

24 oz lemon-lime soda (7-Up or Sprite)

1-1/4 tsps coconut extract

3/4 tsp pineapple extract

Blue food coloring

Mix sugar and water in a small microwave proof bowl. Heat 45-60 seconds to dissolve sugar.

Mix with soda in a pitcher.

Add flavorings and color.

Chill thoroughly and serve over ice.

Party Favors

I found cute sailing ship thermometers

And now I have only one more lunch to redo before my library talk next month.

When I get a chance, I'll make a new invitation with a lighthouse. Too busy right now.

Do you think I should change this to the ALL FOOD BLOG? 

The Pepper and Pals Report: Nothing new here. Pepper got his feline distemper shot, and he'd gained a half pound. He's such a good kitty when we go to the vet. He doesn't let out a peep in the car. And he only hisses at the doctor when he thinks he's been poked and prodded enough.

Stormy continues the destruction of her new mousie. I still have to rescue her once in awhile if she scratches too long in the potty box, and Pepper corners her behind the toilet stool. 

Time to start getting things ready for winter for the outdoor kitties. They're too big for the carriers this year, so will make their nests in plastic tubs and/or cardboard boxes. Thankfully, they're willing to come into the screened patio if I leave the door ajar. That way they have walls on two sides, half walls on two sides, and a roof. They're not totally exposed to the elements.

Speaking of kitties, it's time for the dinner.

HAPPY HALLOWEEN

CALL A FRIEND 

EAT YOUR APPLES

AND PEARS

UNHOOK YOUR HOSES

AND CLOSE YOUR VENTS

DON'T EAT TOO MUCH HALLOWEEN CANDY

THANK YOU FOR SHARING MY LIFE