Living 2 Eat |

  

 

 

… from the kitchen of Denise S. Plunkett

 

RANCH SAUSAGE STARS

 

2 c. (1 lb.) cooked crumbled sausage, blotted dry with paper towels

1½ c. grated sharp cheddar cheese

1½ c. grated Monterey Jack cheese

1 c. Ranch dressing

1 can (2.25 oz.) sliced ripe olives

½ c. chopped red pepper

1 pkg. fresh or frozen won ton wrappers (usually found in the produce section)

Vegetable oil

 

 

Preheat oven to 350 degrees. 

 

Combine sausage, cheeses, dressing, olives and red pepper. 

 

Lightly grease muffin tins and press 1 wrapper in each cup.  Brush wrapper lightly with oil.  Bake 5 minutes or until golden. 

 

Remove from tins, place on baking sheet.  Fill with sausage mixture.  Bake 5 minutes or until bubbly. 

 

Makes 4 to 5 dozen.

 

 

 

 

Perhaps the most widely recognized symbol of the Pacific Northwest is Seattle’s Space Needle.  Built in 1962, the Space Needle served as the symbol of that year’s World’s Fair. It has since become the landmark of Seattle, Washington, and one of the most recognizable structures in the world. Interestingly, the Space Needle is privately owned.

At the top of this structure is the Sky City revolving restaurant that provides the diner with a 360 degree view.   No worries, the revolutions are ever so slow… no Dramamine required!

My Northwood University colleague, Jason McDonell, and I were in Mukilteo, Washington to meet with Kathryn Hach Darrow (a wonderful lady).   Being Jason’s first time in the Seattle area, we ventured to  the Space Needle.  Although I had been visiting Seattle every couple of months, I had not really been a tourist.   Jason’s presence prompted me to venture outside the hotel and he continually reassured me that Northwood University would not cease to exist if I went sightseeing for an hour or two.   You will note that I traveled extensively for the school, but rarely visited any location attractions, museums, landmarks, etc.  

Once at the Space Needle, we found ourselves surrounded by tourist and a quite a few locals.  The restaurant seemed to attract Pacific Northwestern’s celebrating special events - brithdays, anniversarys, etc.    If I am not mistaken, I believe a small charity fundraiser was being hosted there that evening.   Lots of well dressed people, and some casual ones as well.

My friend Heath Evans played for the Seattle Seahawks had mentioned to me that the food was rather pricey, but the view was awesome.   Jason and I had been ‘on the go’ for well over a week and our food expenses had largely consisted of fast food stops.  So,  a nice dinner would be ok.    Surprisingly, the food was not as pricey as what I had anticipated.

Usually, tourist attractions are not known to have five star cuisine, however, Jason and I were extremely impressed — it was fresh, beautifully presented and reflective of the region.   The meats were extremely tender, well seasoned and cooked to perfection.   Salad greens were all organic and not Iceberg.

Of course, the salmon is always fresh and available a hundred different ways.   Folks in Seattle pride themselves on 101 different ways of eating salmon, and Sky City was amenable to cooking it in any way upon request.  By the way, the service was great too.

If you are visiting Seattle and would like a unique dining experience that will be a fond memory, dine at Sky City!

… from the kitchen of

Donna Engle Godfrey

FRENCH TOAST WITH ORANGE MARMALADE SAUCE

For French toast:

1-8 ounce package cream cheese

1/2 cup ricotta cheese

1/4 cup marmalade

2 tablespoons sugar

1 loaf uncut bread…French or Cuban works best

4 eggs

1 cup half and half

1-teaspoon pure vanilla

Grated nutmeg

Preheat oven to 475 degrees.

Lightly grease baking sheet.

Beat cream cheese until smooth and add ricotta, marmalade, and sugar.

Trim ends from bread and cut the remainder into 8 one and half inch slices. Cut a pocket in each slice. Carefully fill each pocket with cream cheese mixture.. Beat eggs in bowl and add half and half and vanilla. Dip each filled slice one by one into egg mixture allowing it to soak up egg mixture. Place on prepared baking sheet and sprinkle with fresh nutmeg. Bake 5 minutes or until golden brown. Serve with prepared sauce

SAUCE:

1-tablespoon butter

1-1/2 cups peeled and chopped peaches

1 cup orange marmalade

1/2 teaspoon freshly ground nutmeg

Melt butter over medium heat. Add chopped fresh peaches and cook stirring often for about 10 minutes. Add marmalade and nutmeg, stirring until marmalade is melted. Transfer to processor and process until peaches are finely chopped.

Serve with sauce warm.

Note: I have made this with canned peaches and it works well. But the fresh peaches do have the best texture and taste. Apricot Jam is good in place of the Orange Marmalade.

THIS IS THE BLOG ENTRY FROM PALM BEACH DAILY NEWS PUBLISHER, JOYCE REINGOLD.

Ben Starling’s Flavorful New Food Blog

By Joyce Reingold | Monday, August 25, 2008, 11:43 AM

Scripps philanthropy ace Ben Starling brightened my mailbox this morning with the announcement of his new blog, Living 2 Eat.

Ben’s love of food is so refreshing because there’s no guilt or snobisme involved — he’s equally passionate about the vernacular and the exalted. He’ll go anywhere, try anything. I love that.

As he tells it, he grew up in a family that “cooked in the good times, in the bad times, and all the times in between. Being Southern Baptist, we did not drink, but we did eat!”

Ben’s posting some some of his favorite recipes (“Mom’s Incredible Broccoli Bake”), which he shares with this caveat: “If you are searching for a site to help you lose weight, control diabetes or encourage a healthier way of eating … search elsewhere!”

Dig in!

My friend, Paul Dinin loves anything bacon!  In fact, he is the only person I know that can eat pounds of bacon as an afternoon snack.   Paul is brilliant, most interesting and someone that I have come to respect and appreciate. We always have a great time chatting about politics, religion, travel, life, food, and favorite dishes that include bacon. 

Paul is a terrific foodie and brought this most unique lollipop to my attention.   A maple bacon concoction that is sure to be one lick you would never forget.    This lick-able gourmet treat is sold by San Francisco based, Lollyphile.

I am not sure if Paul has ever tried this product, but if you are daring and decide to give it a lick, please let Living2Eat readers know!

… from the kitchen of Donna Engle Godfrey

Char grilled Pork Tenderloin with Orange Brandy and Mango Chutney Cream Sauce

1 ounce brandy

1/2 cup orange juice

1/4 teaspoon fresh grated ginger

***

2- 1 pound pork tenderloins, trimmed and cleaned

***

1/2 cup mango chutney

1 ounce brandy

1/4 teaspoon minced garlic

3/4 beef stock

1/4 cup heavy cream

1/4 teaspoon sea salt

1/4 teaspoon white pepper

To prepare the Orange Brandy marinade:

In a shallow dish combine the ounce of brandy, orange juice and ginger, blending well.

Marinade pork for up to 4 hours. I use a zip lock bag.

 To prepare the Mango Chutney Cream Sauce:

In a saucepan combine the chutney and garlic. Heat slightly. Remove the pan from heat and add the Brandy Return to heat and allow the alcohol to dissipate. Add the stock and reduce by half. Add the cream and reduce by 1/4. Season with salt and pepper. Keep warm.

Char grill the marinated pork tenderloin over medium heat for about 6 minutes on each side. Slice the pork and fan onto 4 plates. Top with the warm mango chutney sauce.

411:   pork tenderloin = pork tender = pork filet  Notes:  This cut is lean, tender, and boneless, so it commands a high price.  It’s delicious roasted, grilled, or broiled as long as you don’t overcook it. Tenderloins are usually sold in pairs, and sometimes cut up into tenderloin pieces.  If there’s a silver membrane on the tenderloin, remove it before cooking.

… from the heart and kitchen of Brundi Starling Crawford. 

 I have always loved eggs, especially deviled eggs.   I can remember visiting my godparents and ‘Aunt Phyllis’ would always have a tray of eggs ready for me.   Today, I love making deviled eggs and have found a quick easy combination that seems to please everyone.  These are a perfect addition for that special Sunday lunch with family.

Boil eggs (add a tad of vinegar in water, this helps prevent cracking).

Peel and cut eggs in half.

Mash egg yolks with mayonnaise (not Miracle Whip), add a smidge of mustard, salt, cracked pepper, and about a teaspoon of sugar. Thoroughly mix together.

For a special kick, add fried crumbled bacon.

Neatly place a heaping spoonful in each egg. Sprinkle with paprika.

Simple and delicious!

… from the heart and kitchen of Donna Engle Godfrey.  This soup recipe originated from my beloved grandmother in Lancaster, Pennsylvania.   I would make this soup often when my family and I lived in Immokalee (FL).

Grandma Shearer’s Chicken Corn Soup

1 large chicken

4 quarts of chicken broth

1 onion, chopped

½ cup chopped celery

3 cups corn (I use a bag of frozen corn & a roll of frozen creamed corn)

2 hard boiled eggs, chopped (optional)

Salt and pepper to taste

1/4 teaspoon saffron threads

Cook chicken until done in water. Remove and take meat off bones. Add stock to measure about 4 quarts. Add saffron to boiling broth and let for a minute. Add corn, celery, onions and season.  Reduce to simmer and cook 1/2 hour.

Serve with Saltines. I add parsley, fresh is best and a good dash of hot sauce

This does great in a crock pot!

I make this every year at my Christmas Party that grows and grows and grows.  Everyone asks for the recipe!  I’m emailing all day the day after the party!

Yum,

Lori Mitchell Barnett

Austin, TX

www.lmbphoto.com

Crab Dip

     . 1 8-ounce package of cream cheese

     . 1/3 cup mayonnaise

     . 2 teaspoons lemon juice

     . 1 Tbsp water

     . 2 green onions, sliced, greens included

     . 3 Tbsp chopped fresh parsley, or 1 Tbsp dried parsley

     . 1 Tbsp horseradish

     . 1/4 teaspoon Worcestershire sauce

     . 1/2 teaspoon of Tabasco or more to taste

     . 1/2 cup slivered almonds

     . 1 cup of fresh lump crab meat (or a can of crab meat)

1 Preheat oven to 350°F. Beat together the cream cheese, mayonnaise, lemon juice, water, onions, and parsley until smooth. Mix in the Worcestershire sauce, Tabasco, and horseradish. Fold in the lump crab meat. Top with slivered Almonds if you like.

Place in an oven-proof casserole serving dish.

2 Bake until bubbly and heated through, about 20 minutes. Serve with crackers or thinly sliced baguette.

Just reading the title of this post, I suspect you already have a mental picture of this hotel.  Based upon the legendary reputation, the mention of the name Waldorf=Asotria evokes images of the Vanderbilts, the Rockefellers, the Astors… sipping tea, smoking a cigar, sipping on brandy or enjoying an elegant meal served on the fine china.

Countless trips to Manhattan required meeting over the breakfast hour and Peacock Alley seemed to be the location of choice.   Modern and elegant, this stunning restaurant embraces the future and yet pays homage to the history of the Waldorf. Located in the heart of the bustling main lobby, Peacock Alley’s setting is opportune and ideal for getting a glimpse into how the Vanderbilts and others once lived.

Each breakfast at Peacock Alley generally included Eggs Benedict.   The Hollandaise sauce was never salty but perfectly pleasing with thoroughly poached eggs.  The English muffin was not soggy, but crisp and the foundation for a nicely cut piece of Canadian bacon.  

NOTE:   Although my dining experiences at this hotel have been great, my overnight stays were problematic and resulted in apologies from the management.   Due to the age of this hotel, the rooms are older and not nearly as luxurious as their counterparts such as the newer Ritz Carlton properties.