November 28
CRAWFISH OR SHRIMP CHOWDER
INGREDIENTS 3 slices ham or uncooked bacon 1 1/2 tablespoons butter or margarine 1 small onion, chopped very fine 2 tablespoons bell pepper, chopped very fine 2 tablespoons celery, chopped very fine 2 cups peeled diced raw potatoes 1 1/2 cups fish or shrimp stock 2 cups heavy cream 1 pound cooked crawfish tails or 1 -1/2 pounds raw shelled cooked shrimp Directions: If using ham, spray large frying pan with Pam. If using uncooked bacon, use cold frying pan. Remove from pan and either crumble or chop. Retain bacon fat. If using ham, add butter or margarine to pan and add onions, bell peppers and celery. Saute until wilted. Add stock and potatoes, (if shrimp are used add shrimp), and meat. Cook until potatoes are tender. Add crawfish. About 10 minutes before serving add cream and seasoning. Cook over a low fire until flavors come together. Do not let cream curdle. Just before serving add 1/2 teaspoon butter, a dash of cayenne and a dash of fresh pinched parsley. Serves 4 to 6.
November 16
Gourmet Chocolate TastingWine tastings have gained popularity in the last couple of years as a great excuse to have some friends over and have a good time. Chocolate tastings are just the same, except everybody loves chocolate. Chocolate tastings are a fun, unique, easy, and delicious way to sweeten any party, no pun intended. And, when your not having company over, no worries, there?s more chocolate for you.
The first step is to pick your chocolates. Chose a theme and select chocolates to represent this theme, or try one of our many prearranged tasting flights. If all else fails, pick random bars. You?re more likely than not to have a very pleasant surprise. It?s also fun to include a few grocery store bars in your tasting to see how they stack up against the others, but I warn you, you may never buy grocery store chocolate again!
Let the tasting begin. Start by admiring your bars. How do they look, are they smooth? Is there a high gloss? Note the color. Chocolate can range from an ivory white to deep auburn to pitch black. Inhale the aroma, the sweet lilt of milk chocolate and the slight pungency of the darker varieties.
Now it?s time for the good part, the taste test. It is very important that you try the chocolates in the correct order. Start with the highest cacao content to lowest, except when tasting flavored chocolates, in which case you should go from weakest to strongest flavored.
Snap off a small piece of chocolate, pause to enjoy the aroma, place it in your mouth, and let it melt. Make note of the texture. Jot down the flavors as you recognize them. Notice how the taste evolves over time. Roll the chocolate around your mouth, let it touch the ?taste zones? on your tongue; the tip senses sweet, the sides salty and sour, and the back distinguishes bitter flavors. Reflect on your overall experience and rate the bar. Make notes on the aroma, taste, melt, length the flavor lasts, and your overall impression. Take a sip of water, eat a carrot, or nibble on a saltine cracker to clear the palate and then start over again with the next bar.
Chocolate tastings, a great way to learn about chocolate, an excellent way to choose your favorite bars, but more than that, they?re just plain fun.
November 16
Gourmet ChocolateAlmost everyone loves eating gourmet chocolate. Since chocolate was first discovered, this delicious treat has continued to evolve in form and taste. However there are some people, especially those who are figure-conscious, who do not want to indulge themselves. This is because gourmet chocolate is often associated with weight gain. This may be true to some extent, but only when chocolate is eaten in excessive amounts.
How come gourmet chocolate is very popular? Gourmet chocolate stands out from other forms of chocolate through a variety of characteristics. Gourmet chocolate, unlike chocolate products of inferior quality, boasts a smooth and glossy appearance that is not marred by streaks and dots. Gourmet chocolate also gives off a rich aroma of cocoa, not an unappetizing chemical odor. When broken, this kind of chocolate snaps sharply, instead of crumbling or bending. Lastly, gourmet chocolate melts in the mouth and leaves a velvety texture. It does not taste too sweet or too bitter, nor does it leave an aftertaste in the mouth.
Gourmet chocolate is not only a delicious treat but has been proven to provide a number of health benefits. This kind of chocolate contains essential elements such as calcium, potassium, iron, and vitamins A, B1, C, D, and E. Gourmet chocolate also has high levels of chromium that help control blood sugar, as well as magnesium that alleviates premenstrual symptoms by increasing progesterone levels.
There is an impressive array of gourmet chocolate products available in the market today. In fact, a number of chocolate brands have become household names. But aside from the number of brands to choose from, gourmet chocolate comes in a variety of exciting flavors that include Caramel, Java Truffle, Jamaican Rum Caramel and Raspberry Truffle.
Gourmet chocolate not only tastes good but provides health benefits as well. Now, indulging oneself with a generous serving of chocolate need not be a guilty pleasure.
Chocolate provides detailed information on Chocolate, Gourmet Chocolate, Chocolate Gifts, Organic Chocolate and more. Chocolate is affiliated with Cookie Baskets.
INGREDIENTS 1 1/2 Pound Red Snapper 1 Lemon or Lime (juice) 1 Tsp. Oil or Butter 1 Tbls. Finely chopped green pepper 1 Tbls. Chopped scallions 3 Mushrooms, finely chopped 1 Large shallot 3 Cloves garlic diced fine 1 Tomato peeled and chopped 1 Tsp. Red Salsa or to taste 1 Tbls. Chopped celery 1 Tsp. Salt and cayenne pepper Directions: Season fish with salt, pepper, and lemon or lime juice. Combine all other ingredients in the butter and simmer covered, until flavors are blended. Broil fish about 6 minutes on each side on rack closest to heat. Test with fork. When fish flakes, it is done. Do not overcook. Add juice from broiler pan to sauce. Pour Vera Cruz Sauce over the broiled red snapper. Serve with rice