Famous Restaurant P.F. Chang: Ground Spiced Chicken in Lettuce Wraps

Check out P.F. Chang's popular chicken in lettuce wraps recipe recreated by a chef for ABC's Good Morning America show.

From Denny: Another favorite dish when we dine out for lunch. Usually, P.F. Chang's is terrible for high salt and oil levels but hey! once in a while just splurge, right? OK, so I like their lighter salmon dish but we often split this chicken lettuce wrap too because it's so tasty. What fun when I happened on Good Morning America's site today and found the recipe! Food hound hard at work... :)



P.F. Chang's Chicken Lettuce Wraps

From Todd Wilbur: While working on the formula for P.F. Chang's Vegetarian Lettuce Wraps, I discovered that there were several ways I could improve the clone recipe for the Chicken Wraps. I've now perfected the flavor of the stir-fry with the addition of mirin (a sweetened sake syrup) and oyster sauce, both of which you can find in your market where the Asian foods are stocked. The "special sauce" that you spoon over your wraps has also been tweaked and perfected. And finally, after reducing the amount of chicken from two breasts filets to just one, I think this new and improved version of P.F. Chang's most popular dish is the absolute best clone it can be.

Ingredients:

Special sauce
2 tablespoons granulated sugar
1/2 cup water
3 tablespoons soy sauce
1 tablespoon rice vinegar
1/8 teaspoon chili oil
2 tablespoons chopped green onion
1/2 to 1 teaspoon Chinese hot mustard paste (see Tidbits)
1 to 3 teaspoons chili garlic sauce
Stir-fry sauce
2 tablespoons plus 2 teaspoons soy sauce
1 tablespoon water
2 tablespoons mirin
1 tablespoon oyster sauce
2 teaspoons rice vinegar
4 tablespoons vegetable oil
1 large skinless chicken breast filet
one 8-ounce can water chestnuts, drained and minced (about 1 cup)
one 6-ounce can diced straw mushrooms, drained and minced (about 2/3 cup)
1 teaspoon minced garlic
3 tablespoons chopped green onion
1 to 1 1/2 cups fried maifun rice sticks (see Tidbits)
4 to 5 iceberg lettuce cups

Directions:

Make the special sauce (for spooning over your lettuce wraps) by dissolving the sugar in the water in a small bowl.

Add the soy sauce, rice vinegar, and chili oil. Add the chopped green onion and set the sauce aside until you're ready to serve the lettuce wraps. Eventually you will add Chinese mustard and garlic chili sauce to this special sauce mixture to pour over each of your lettuce wraps. In the restaurant, waiters prepare the sauce at your table the same way based on your desired heat level. We'll get into the specifics of that in step #7.

Prepare the stir-fry sauce by mixing all of the ingredients together in a small bowl.

To prepare the filling for your lettuce wraps, heat 1 tablespoon of the vegetable oil in a large saute pan or wok over

high heat. Saute the chicken breast for 4 to 5 minutes per side, or until cooked through. Remove the chicken from the pan to cool. Wipe out the pan. As the chicken cools, chop your water chestnuts and mushrooms into pieces that are about the size of small peas. If you haven't fried the maifun rice sticks, this is a good time to do that.

When you can handle the chicken, hack it up with a sharp knife so that no piece is bigger than a dime. With the pan or wok back on high heat, add the 3 remaining tablespoons of oil. When the oil is hot, add the chicken, water chestnuts, mushrooms, and garlic to the pan. Cook the mixture for 2 minutes, stirring often. Add the stir-fry sauce to the pan and saute the mixture for a couple more minutes, then stir in the green onions and spoon everything out onto a bed of fried maifun rice noodles on a serving dish.

Serve the chicken with a side of lettuce cups. Make these lettuce cups by slicing the top off of a head of iceberg lettuce right through the middle of the head. Pull your lettuce cups off of the outside of this slice.

Prepare the special sauce at the table by adding your desired measurement of hot mustard and chili sauce to the special sauce blend: 1 teaspoon of chili garlic sauce for mild, ½ teaspoon of mustard paste plus 2 teaspoons chili garlic sauce for medium, and 1 teaspoon of mustard paste and 3 teaspoons of chili garlic sauce for hot. Stir well.

Assemble each lettuce wrap by spooning the filling into a lettuce cup, adding special sauce over the top and eating it like a taco.

Tidbits: Follow the directions on the package for frying the maifun rice sticks - usually by pouring 2 inches of vegetable oil into a pan and heating it to around 400 degrees F. Add the maifun, and when it floats to the top remove it to a paper towel.



Photo by Donna Svennevik/ABC Food Styling by Karen Pickus



*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

Cake Tuesday: Chocolate Sin Cake From New Orleans

Rich cake from a hundred year old famous New Orleans restaurant: Café Sbisa.

From Denny: Louisiana loves good food and New Orleans loves good food and tradition, especially when it comes to venerated restaurants of culinary celebration.

The world renown restaurant was first opened back in 1899 with the Sbisa family, changed hands a few times over the century and found its way back into the family.

Located across from the French Market in what was once the financial district of New Orleans is now an historic building erected in 1820 as a ship's chandler on the lower floors. The family residence occupied the upper floors as was a common practice for the owner to "live over the store."

Originally catering to seafarers, even as a bank for sailors where they could park their pay. Of course, there was the usual brothel upstairs for inquiring minds.

Fast forward to today and the restaurant gave up its once wicked ways and now serves some wickedly good Creole food - contemporary as well as the classic cuisine.

This flourless chocolate cake is adapted from one Chef Hogh's grandmother used to make when he was a child. Many of his recipes at Café Sbisa's are from his childhood like gumbo, crawfish bisque and fabulous sweet potato bread pudding. "The kitchen was the most fascinating room in the house for me," he says.

Some of his other menu creations:

Oysters Sbisa showcases lightly crisped Gulf oysters tossed in an essence of Pernod over creamed spinach with Applewood smoked bacon.

Stuffed eggplant is half of a Japanese aubergine, roasted down with a bit of miso, then stuffed with duck confit cooked until it falls off the bone, with a melted foie béchamel and basil pesto.

The seared Hudson Valley foie gras is served with a rhubarb apple chutney and green tomato marmalade and croustades.

From the appetizer menu are steamed mussels in white wine butter with capers and shallots, fresh dill and a side order of crusty pommes frites. Try sautéed veal sweetbreads with wild mushrooms, onions, crispy prosciutto and sherry butter.

An unusual salad combination offered here is seared scallop with greens, almonds and dried tomato vinaigrette.

The smoked duck and andouille gumbo is a Creole classic. The ducks are smoked on the premises on Café Sbisa’s patio. The they drip off much of the fat before being adding the duck to the dish.

Try Hogh's new Creole style soup which is a red wine crab bisque. He makes it with the liquid from crabs that were deglazed with a bit of red wine, seafood stock, crabmeat, seasonings and a bit of cream.

Tasty entrées include a cold smoked, then breaded and fried soft shell crab. Try a pan roasted fresh Gulf fish over a black-eyed pea ragout. Or how about a glazed semi-boneless Louisiana quail stuffed with pecan Chorizo wild rice over a sweet potato mash. Or get adventurous and try a vol-au-vent filled with exotic mushrooms and Madiera cream.

He makes a mean bouillabaisse with Gulf Shrimp, fish, mussels and scallops in a savory saffron-tinged broth. Do you enjoy roasted rabbit leg? Prefer scallops? Hogh makes seared diver scallops with wild mushroom ragout and roasted corn grits. His New York strip steak is paired with a Stilton mornay sauce. Upscale Creole is a Gulf shrimp epice’ which is jumbo BBQ style shrimp in a spicy andouille cream around a focaccia biscuit.

From some of his evening specials were a grilled trout on a wilted apple and celery slaw with fig butter' escargots Bordelaise; and marinated wild mushrooms with truffle oil and shaved granna padano.

Hogh's desserts include the chocolate sin cake featured here, the sweet potato bread pudding, a coconut tart, crème brulée and a cheese plate.

From Chef Hogh: "With a place like Café Sbisa in the French Quarter that is as locally known and venerated, I want to cultivate the aspects that people always loved about it: an approachable menu and staff, a good casual dining experience; and friendly pricing."

If you plan to visit New Orleans and want to experience this wonderful historic restaurant with creative contemporary Creole food along with the tasty classics:

Café Sbisa
1011 Decatur St.
New Orleans, La
(504) 522-5565
Open Wednesday—Sunday 5:30 pm to 1 am.
Closed Monday & Tuesday
Most cards accepted. Reservations recommended but not necessary.

Chocolate Sin Cake

From: Chef Glen Hogh at Café Sbisa

Ingredients:

2 lbs. chocolate chips
1 1/3 lb. butter
2 cups sugar
2/3 cup water
16 eggs

Directions:

Heat chocolate and butter (chunks) in double boiler. Combine sugar and water in a sauté pan and simmer until dissolved, combine with chocolate mixture. Blend until smooth, then remove from heat. Whisk eggs lightly, avoiding excessive air. Gently combine egg and chocolate mixtures.

Using 2 loaf pans lined with parchment, pour cake mix about 1 ½ inch thick. Place pans into a large roasting pan. Place in oven and fill the pan with water being careful not to float the cake pans. Bake at 300 degrees for 2 hours. Remove and let cool.

Refrigerate to remove from parchment, slice prior to service.

At Café Sbisa, we whip 1 teaspoon finely ground espresso with heavy cream and powdered sugar and top the cake. Add berries and a mint sprig for garnish.


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Best Spiritual Posts
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

Posts Roundup at Dennys Blogs - 27 Sept 2010

*** Check out news, political opinion, political humor and funny cartoons, recipes, poetry, funny posts, photography, science news, spiritual thoughts and great quotes.





The Social Poets:

White House Staff Shakeup: Who Stays, Who Goes - Choices narrowing down as who leaves or who stays on the White House staff.

America and World Politics Cartoons - 25 Sept 2010 - Check out cartoonist opinion on American and world politics this week.

Is BP Fund Czar Feinberg in BPs Pocket? - The lies and promises unfulfilled keep coming from BP and Feinberg, the BP Fund Claims Czar.

King Abdullah II Talks Huge Middle East Gamble for Sept 30 - King Abdullah II talks strategy for successful Middle East Peace with Jon Stewart.

Wars Overseas, Wars in Congress, Wars in White House, New Book: Obamas Wars - Wars overseas, wars in Congress and wars in the White House are why our government is not working.

Presidential Memoirs: Who Bombed, Who Soared and Why - Check out some fun facts about presidential memoirs, how well they were paid and who really wrote some of them.

Posts Roundup at Dennys Blogs - 19 Sept 2010




The Soul Calendar:


Rare: Super Harvest Moon Occurs On Fall Solstice - Check out rare summer-autumn twilight glow that only happens about every 20 years.




Dennys Funny Quotes:


Funny Hunh?! Cartoons - 25 Sept 2010 - Check out this week's amusing observations about Life: relationships, pets and the tech world cartoons.

22 Funny Situational Hunh?! Cartoons - 18 Sept 2010 - Check out the funny twisted minds of cartoonists as they envision various life situations.

25 Ridiculously Funny Celebrity Duck Face Photos - Laugh at celebrities posing for the camera, mocking sexy.


Republican Tea Party of the Devil: Meet Satanist Christine ODonnell - Tea Party Delaware Senate nominee admits to practicing witchcraft and Satanism.




Visual Insights:


Cartoons About Our American Economy - 25 Sept 2010 - Check out cartoonist opinions this week on the state of the American economy.

Dennys Photo Gallery: Our Mysterious Moon - The moon continues to fascinate humanity - and creative photographers.

Dennys Photo Gallery: Swinging Good Fun!

Arts: Fun Incredible Beach Art Photos

Raucous Tea Party Republicans Cartoons - 21 Aug 2010 - Check out what the cartoonists are lampooning about the Tea Party and the Republican idea of politics this time!

Dennys Photo Gallery: Beautiful Yummy Artichokes and 11 Recipes

Arts: Whimsical Fiber Artist Ed Bing Lee - This fiber artist has a sense of the whimsy while he explores new ways to use simple knotting techniques to develop his art.

Funny Photos: How Your Brain Can Be Fooled

Dennys Photo Gallery: Summer Heat Wave

Dennys Photo Gallery: Beautiful Yummy Artichokes and 11 Recipes





Dennys People Watching:


Education Reformer Michelle Rhee Takes Hits For Bold Action - Take a look at town hall debate after viewing the education documentary film "Waiting For Superman" as NBC kicks off their reports on education in America.

Funny Outrageous Tea Party Politics - Check out cartoonist opinion this week as they draw the funny happenings from the Tea Party.

American Education Sec. Arne Duncan Talks Reform in Education





Beautiful Illustrated Quotations:


President Theodore Roosevelt Quote About Courage

Do You Promote Others As Well As Yourself?

Meditative Moon Photos - The moon continues to fascinate humanity - and creative photographers.

7 Thoughtful Quotes About The Future - Enjoy these reflections upon how we think about our future.

A Healing Spiritual Poem: Waking The Day - Spiritual symbolism is all around us in our daily life, ready to help heal and balance.






Dennys Food and Recipes:

Sesame-Ginger Truffles From Culinary Institute of America - A simple tasty recipe worth of gift giving during the holidays.

Red Lobster Restaurant: Cheddar Bay Biscuits

4 Casseroles 4 School Night Dinners: Chicken, Tex Mex, Tamale, Shepherds Pie - Check out some family favorites, easy and quick to cook - and nutritious.

Muffin Monday: 5 Yummy Breakfast Muffins - Skip the coffee shop muffin, make your own, save some money and save a whole lot of calories too.



*** Coffee photo by Quoquo @ flickr



*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Best Spiritual Posts - my own best as well as links to other spiritual posts from all viewpoints
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

Sesame-Ginger Truffles From Culinary Institute of America

A simple tasty recipe worth of gift giving during the holidays.

From Denny: With the holiday season approaching, how about trying out a few new recipes to give as gifts or delight your guests when entertaining? I'm always up for a new recipe when it comes to chocolate delights! :) This gem of a recipe comes from the folks over at the Culinary Institute of America. Their cookbook is linked to Amazon Books where you can save on the retail price if you decide to purchase it.

I have a veritable library of wonderful cookbooks. Cookbooks are a fun way to get inside the head of a culture if you are exploring ethnic food. Cookbooks from professional organizations like this one are a great way to find out just how much you do know and fill in the blanks with valuable information.

Sesame-Ginger Truffles

From: Chocolates and Confections at Home with The Culinary Institute of America

Makes: 48 pieces

Skill level: 2


The nontraditional combination of sesame and chocolate is brought to life with the addition of ginger. Fresh ginger gives the best results.


Ingredients:

4 oz (1/2 cup) Heavy cream
1½ oz (2 tbsp) Light corn syrup
1 oz (1/4 cup) Ginger, peeled and grated
1 oz (2 tbsp) Tahini
8 oz (1 1/3 cups) Dark chocolate, pistoles or chopped in ½-inch pieces
1 tsp Toasted sesame oil
1/2 oz (2 tbsp) Chopped crystallized ginger (optional)
12 oz (2 cups) Dark chocolate or dark compound coating, chopped in ½-inch pieces, for dipping
Toasted sesame seeds or finely chopped crystallized ginger, for garnish (optional), as needed

Directions:

1. Line a 9 × 13–inch baking pan with parchment paper.

2. Combine the cream, corn syrup, and grated ginger in a 2-quart saucepan and bring to a boil.

3. Remove from the heat. Add the tahini and chopped dark chocolate or pistoles to the cream and stir until smooth and homogeneous.

4. Stir in the sesame oil.

5. Strain the ganache through a fine-mesh strainer.

6. Stir the crystallized ginger into the ganache, if desired.

7. Pour the finished ganache into the baking pan to make a thin layer and cover with plastic wrap. Refrigerate for 1 hour or more until the ganache is firm.

8. Put the ganache in a mixer bowl and mix on medium speed using a paddle attachment for 30 seconds. Or stir vigorously in a mixing bowl by hand, using a spatula.

9. Allow the ganache to rest at room temperature for 5 minutes. Line a sheet pan with parchment paper.

10. Using a #100 scoop or a teaspoon, scoop out balls of ganache and place on the sheet pan at room temperature.

11. When all of the ganache has been scooped, roll each portion by hand into a round ball.

12. Melt and temper the chocolate for dipping using the procedure on page 36. If using compound coating, follow the heating instructions on the package.

13. Dip the ganache centers in the tempered chocolate or compound coating using one of the techniques illustrated on pages 44 and 45.

14. After dipping, but before the chocolate sets fully, garnish with toasted sesame seeds or finely chopped crystallized ginger as desired.


Keys to Success:

• Make sure the ganache has enough time to firm in the refrigerator.
• An hour is a good guideline, but it is okay to leave it longer, even overnight if desired.
• Resting the ganache after mixing allows it to harden slightly, which makes scooping much easier.

Chocolates and Confections at Home with The Culinary Institute of America


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

Red Lobster Restaurant: Cheddar Bay Biscuits

A favorite recipe from a famous seafood restaurant chain.

From Denny: It's funny; I was just thinking about making some drop biscuits when the tasty ones from Red Lobster Restaurant came to mind. It's been years since I set foot in one of their stores but somehow the vision of fluffy hot biscuits remained uppermost in my mind, not dimmed by time. :) (This post is starting to sound like the beginnings of a food poem.)

What's also amusing is that as I was perusing the Amazon cookbook sections, looking for recipes within the book reviews, there it was: a book containing famous restaurant recipes. While Amazon didn't have the recipe, it sure didn't take but a few moments to run it down on the web.

Drop biscuits are an old Southern tradition. They are also so ridiculously easy to make because you don't have to roll them out. There are those cooks who have never mastered the light touch required for rolling out biscuits. Well, drop biscuits are the perfect answer to that dilemma. Drop biscuits are also a real crowd pleaser and can be made in no time, great when you are in a rush. The beauty of it is you still get a hot bread, all without too much effort.

Drop biscuits go well with breakfast eggs, soup at lunch, stew at night or for a snack with a little butter and jelly. If you prefer plain biscuits, just omit the garlic powder and Old Bay seasoning. For a different cheese taste, try Parmesan or Romano.


Cheddar Bay Biscuits

Servings: 12

Ingredients:

2 cups Bisquick
2/3 cup milk
1/2 cup shredded cheddar cheese
1/4 cup butter
1/2 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning


Directions:

Heat oven to 450. Combine Bisquick, milk, and cheddar cheese. Stir together.

Spoon onto an ungreased cookie sheet. Bake for 8-10 minutes.

In a small sauce pan combine butter, garlic powder and old bay seasoning. Heat until butter is melted. Spoon butter mixture over hot biscuits.


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

Posts Roundup at Dennys Blogs - 19 Sept 2010

*** Check out news, political opinion, political humor and funny cartoons, recipes, poetry, funny posts, photography, science news, spiritual thoughts and great quotes.





From Denny: Am I'm busy playing "catch up" with all these posts in draft form - after 10 days off line, changing internet providers. :) Hope everyone had a great weekend!


The Social Poets:

Economy, World Politics, BP Oil Spill Cartoons - 18 Sept 2010 - Check out what the cartoonists think this week about the American economy, world and American politics and villainous BP's oil spill aftermath.

Waking The Day poem - Libations Friday 17 Sept 2010 - When the day - and I - awaken, present in the moment.

Obamas Popularity, Polls Roundup of American Opinion - 16 Sept 2010 - Check out this week's polling of Americans from the President's approval rating, tax cuts, anti-Muslim feelings to frustration with our politicians.

Good Move, Mr. Prez: Safeguarding The Gulf on Oil Production - Today the President took new measures to watch dog the oil and gas industry, increasing the safety of our environment.

Roundup of Late Night Funnies - 14 Sept 2010 - Catch up on the latest comedic musings and amusements from Colbert, Stewart and late night show jokes, funny video clips and newest cartoons before they post for the week at other sites.

Funny Video: Stewart Mocks Gov. Jan Brewer Fiasco, Wonders Why Dems Are Lame - One of the best political critics around, Jon Stewart wonders why the Democrats just can't seem to win against inept lying Republicans.

Funny Video: Colbert Mocks Beck On His Restore Honor Rally - Only Colbert has the truthful tongue to whiplash Glenn Beck's bizarre arrogance with just the right touch of comedic art and campy irreverence.

Funny Video: Letterman and Olbermann Laugh at Republican 2012 Contenders - and Beck - Letterman and Olbermann suggest unlikely crazy Republican possibilities for the 2012 Presidential season.

Funny Video: Letterman Teases Obama For Frequent Vacations - Irreverent comic Letterman chides both Tiger Woods and Prez Obama for their ideas of relaxation.

Funny Video: Jon Stewart Mocks Florida Pastor Behind Planned Koran Bonfire - Comic Jon Stewart wasted no time in analyzing the Burn a Koran Day incident that had the entire world in an uproar from every religious corner.

Who Will Be Prez Obamas Next Chief of Staff? - Check out the leading contenders who can make or break the Democratic agenda.

Posts Roundup at Dennys Blogs - 12 Sept 2010 - Check out news, political opinion, political humor and funny cartoons, recipes, poetry, funny posts, photography, spiritual thoughts and great quotes.







Beautiful Illustrated Quotations:


7 Thoughtful Quotes About The Future - Enjoy these reflections upon how we think about our future.

A Healing Spiritual Poem: Waking The Day - Spiritual symbolism is all around us in our daily life, ready to help heal and balance.







Dennys Funny Quotes:


22 Funny Situational Hunh?! Cartoons - 18 Sept 2010 - Check out the funny twisted minds of cartoonists as they envision various life situations.

Republican Tea Party of the Devil: Meet Satanist Christine ODonnell - Tea Party Delaware Senate nominee admits to practicing witchcraft and Satanism.








Visual Insights:


Koran Book Burning, September 11th Cartoons - 18 Sept 2010 - Check out what the nation's cartoonists had to say about the Burn a Koran Day call from a Florida pastor who eventually backed down from his threat.

Dennys Photo Gallery: Our Mysterious Moon - The moon continues to fascinate humanity - and creative photographers.







Dennys Food and Recipes:


5 Easy Game Day Recipes For A Barbecue - Simple crowd pleasing recipes, easy to make, for your successful tailgating on game day weekends.

Cake Tuesday: Lemon Cheese-Filled Cake - Check out what heavenly confection you can do with a simple cake mix.







The Soul Calendar:


Mapping Our Complex Brains: Human Connectome Project - Fascinating new project mapping the complex circuitry of our brains.


*** Coffee photo by Quoquo @ flickr



*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

5 Easy Game Day Recipes For A Barbecue

Simple crowd pleasing recipes, easy to make, for your successful tailgating on game day weekends.

From Denny: Our local newspaper, 2TheAdvocate, runs a stellar food section. After all, Louisiana people love to eat and live to eat. I guess it's that leftover "joy of life" French culture that has never waned over the centuries. Good food, comfort food, innovative food and lots of sweets are all part of the Louisiana culture.

And like any sports fan knows, LSU's Death Valley Stadium is the place to be for a crazy night of watching football. LSU Tiger fans are the most rabid in the nation. ESPN commentators love to come here as there is always plenty of action from the fans who are not shy, willing to mug for the TV cameras.

You should see some of the cooking rigs people bring to the games. It's amazing. They look like well equipped professional chefs' food trucks! Check out this simple menu of recipes to try for your next tailgating fun. The pasta shapes are new from this local pasta company, in honor of the New Orleans Saints. You can substitute another pasta shape for your recipe if you located in another part of the country. Hmmm... I wonder if the Green Bay Packers have their own "Cheese Heads" pasta shape...? :)


Recipes Featured:

Lou’s Barbecue Sandwiches
Cajun Crackers
Fleur de lis Pasta Salad
Fresina’s New Orleans Black & Gold Pasta
Toffee Bars




Lou’s Barbecue Sandwiches

From: Lou Staples

Serves: 12

Ingredients:

1-1/2 lbs. stew meat, trimmed of fat
1-1/2 lbs. lean pork, cubed (she uses a tenderloin or loin), trimmed of fat
2 cups chopped onion
3 medium bell peppers, chopped
1 (6-oz.) can tomato paste
1/2 cup packed brown sugar
1/4 cup chili powder
1/4 cup cider vinegar
1-1/2 to 2 tsps. salt or to taste
1 tsp. dry mustard
2 tsps. Worcestershire sauce
1 cup water
12-14 buns or rolls, sliced in half
Condiments optional:
Sliced red onions
Spicy mustard
Pickle slices


Directions:

Place all ingredients in heavy pot and cook, covered on medium heat for about 3 hours. Stir vigorously every now and then to partially shred meat. If mixture gets too thick or begins sticking, add more water

Serve on buns or rolls of your choice. You can offer sliced purple onions, pickle slices or mustard if desired.






Cajun Crackers

From: Dale Mouton

One box of saltines is about 160 crackers. Dale Mouton received this recipe from Dot Eleazar: “These are nice to serve if you’re having a glass of wine or beer.”

Ingredients:

1 (16-oz. box) premium saltine crackers
2 gallon size plastic zip lock bag OR 2 (1-gallon) size bags if necessary
1 (1.0-oz.) pkg. Hidden Valley The Original Ranch Salad Dressing & Seasoning Mix
1 1/2 cups canola oil
1 tsp. cayenne pepper

Directions:

Remove crackers from their sleeve and place in large (2-gallon size) plastic bag OR 2 (1 gallon size). Set aside.

In small bowl, combine the dry Ranch Salad Dressing & Seasoning Mix, oil and cayenne pepper. Stir until well blended.

Drizzle over crackers, stopping to turn bag of crackers over a couple of times while pouring. After adding all the oil, carefully turn the bag over several times and then several times during the day. Allow to sit overnight.

Fleur de lis Pasta Salad

From: Linda Fresina

Serves 6 to 8. This is a cold pasta dish.

Ingredients:

1 (12-oz.) box Fresina’s Fleur de lis Pasta, cooked al dente and drained
1 lb. boneless grilled chicken strips (or 1 lb. boiled and peeled shrimp)
1 jar marinated artichoke hearts, drained and chopped
1/2 to 2/3 cup black olives, pitted and sliced
1/3 jar spiced herb garlic cut in large pieces, found at Fresina’s
1 yellow bell pepper, chopped or julienned OR roasted yellow bell peppers to taste
1/4 cup onion, finely chopped
1 cup Pecorino Romano cheese, grated
Salt and pepper to taste
Yellow bell pepper ring, for garnish
Whole black pitted olives, for garnish
Yellow grape tomatoes, for garnish
Additional Romano cheese for garnish

Dressing:

3/4 cup extra virgin olive oil
1/4 cup Balsamic vinegar
1 tbl. Dijon mustard.


Directions:

Place salad ingredients in large salad bowl.

Whisk dressing ingredients together and toss with pasta.

Garnish top of salad with yellow bell pepper rings with whole black olives in the center. If available, place yellow grape tomato halves around outside rim of serving bowl. Add additional Romano cheese on top.

Fresina’s New Orleans Black & Gold Pasta

From: Fresina’s Pasta Co.

Serves: 6 to 8. The pasta can be served warm or cold.

Ingredients:

1 (12-oz.) box Fresina’s Fleur de lis Pasta
1 lb. Italian sausage
1/4 cup extra virgin olive oil
1 large onion, cut in 1/2-inch dice
1 yellow bell pepper, cut in 1/2-inch dice
2 yellow squash, very thinly sliced
3 cloves garlic, minced
4 ozs. pitted black olives, sliced
1/3 to 1/2 jar Fresina’s White Bianco Pasta Dressing
Pecorino Romano Cheese, grated


Directions:

Boil pasta in salted water until al dente (firm to the tooth). Drain and set aside.

Cook sausage in skillet starting with 1/4-inch water in the skillet, over medium heat. When all the water in skillet has evaporated, add the 1/4 cup extra virgin olive oil and continue cooking until sausage is cooked through and browned. Remove sausage when done and cut into thin slices.

Add garlic, onion and yellow bell pepper to same skillet and continue sautéing until crisp-tender. If necessary add a little more olive oil.

Add the sliced squash and cook slightly.

Gently toss in the sausage, olives, and fleur de lis pasta. Carefully, mix in the White Pasta Dressing, adding more if desired.
You can add black pepper or crushed red pepper for a little more “kick” — no pun(t) intended. Taste for seasoning, adding salt if needed.

Top with Pecorino Romano Cheese and serve warm.

Note: If you have to reheat, do not cook for a long time. You want to have it warm but not bubbly. The dressing will separate if you cook for an extended time at high heat. Reheating in the microwave for a short time is fine.




Toffee Bars

From: Heather Schaefer, “Notably Nashville” published by Junior League of Nashville, Tenn.

Serves: 12

Ingredients:

15 whole graham crackers
1 cup (2 sticks) butter
1 cup packed brown sugar
1 cup chopped walnuts (Schaefer uses pecans)
12 ozs. (2 cups) milk chocolate chips

Directions:

Preheat oven to 350 degrees. Arrange the graham crackers in a single layer on a greased cookie sheet.

Melt the butter in small saucepan and add the brown sugar and nuts. Bring to a boil and boil for 1 minute, stirring constantly.

Pour the hot mixture evenly over the graham crackers.

Bake at 350 degrees for 12 minutes. Sprinkle the chocolate chips over the top and let melt. Spread the soft chocolate over the toffee carefully.

Cool completely on a wire rack. Break into pieces.


*** All photos from 2theadvocate


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

Cake Tuesday: Lemon Cheese-Filled Cake

Check out what heavenly confection you can do with a simple cake mix.

From Denny: We love lemon recipes at our house so when I came across this one you can imagine it caused quite a stir around here! There is something about the combination of cream cheese and lemon that is simply divine. Then add coconut to the mix and your taste buds are orbiting around the planet "formerly known as" Pluto.


Lemon Cheese-Filled Cake

From: Ellen Gilmore, published in 2theadvocate

Makes: 1 bundt cake

Ingredients:

Cake:

Yellow cake mix
3/4 cup apricot nectar
1/4 cup butter, softened
3 eggs
1 capful almond extract

Filling:

2 (8-oz.) pkgs. cream cheese, softened
1/2 cup sugar
2 tbls. lemon juice
1 cup flaked coconut

Glaze:

2 cups sifted confectioners’ sugar
2 tbls. lemon juice
2 tbls. apricot nectar


Directions:

Mix cake ingredients. Beat as directed on cake package. Grease and lightly flour a bundt pan. Fill with cake batter.

Combine filling ingredients. Beat until smooth. Spoon filling onto top of batter in pan, being careful not to touch the sides of the pan.

Bake at 350 degrees for 50-55 minutes. Cool in pan for 30 minutes. Finish cooling on a rack or plate.

Combine glaze ingredients. Drizzle over cooled cake.


*** Photo of bowl of lemons by Jill Clardy @ flickr


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

Posts Roundup at Dennys Blogs - 12 Sept 2010

*** Check out news, political opinion, political humor and funny cartoons, recipes, poetry, funny posts, photography, spiritual thoughts and great quotes.






From Denny: It's been a wild ride changing internet providers and I was off line for 10 days. I tell ya when you slow down to snail time it takes a while to gear back up to a fast pace. So, rather than try to catch up I've decided to round up what there is and not sweat what there isn't. Gee, can you tell I absorbed "Greek Time" when I visited Santorini several years ago? Greek Time is extremely slow, unhurried and a definite "I'll get around to it" attitude. :)



Recent Post Roundups:

Posts Roundup at Dennys Blogs - 22 Aug 2010

Posts Roundup at Dennys Blogs - 15 Aug 2010

Posts Roundup at Dennys Blogs - 8 Aug 2010



The Social Poets:

Who Will Be Prez Obamas Next Chief of Staff? - Check out the leading contenders who can make or break the Democratic agenda.

Middle East Peace, Koran Burning, Iraq War Cartoons - 11 Sept 2010 - The threatened burning of 200 Korans took center stage this week over the Middle East Peace process with the public and the cartoonists.

America and The Economy Cartoons - 11 Sept 2010 - America's economic sugar high is a rocky roller coaster ride that no one knows where it will go. Check out the latest cartoonist opinions.

The Understanding poem - Libations Friday 10 Sept 2010 - We build Peace in our lives a moment at a time - and this is a poem story of how it can start early in childhood as it did for me.

Call to Christians And Muslims Against Violence From Threat to Burn Koran - Phony Christian pastor incites international violence for threatening to burn the Koran.

Economy, America and World Politics Cartoons - 7 Sept 2010 - Check out this week's amusing cartoon commentary on our American politics.

Majority in Poll Say America Still Not Ready For Big Disasters - Our government has a long way to go to convince Americans it can handle large scale natural or man made disasters.

Roundup of Late Night Funnies - 23 Aug 2010 - Check out the latest jokes from late night comics this week, along with some of the most current cartoons and LOL funniest videos from the likes of Colbert and Stewart.

Funny Video: Stewart Rips Fox News Lies About Ground Zero Mosque - Comics have endless material ripped from true headlines, like Fox News creating controversy to keep from sinking lower in the news ratings.

Funny Video: Campy Bed Bug PSA - Leave it to Jon Stewart to ferret out the campiest PSA done on bedbugs.

Posts Roundup at Dennys Blogs - 22 Aug 2010 - Check out news, political opinion, political humor and funny cartoons, recipes, science news, poetry, funny posts, photography, spiritual thoughts and great quotes.




Beautiful Illustrated Quotations:

Ancient Healing Oil: Sandalwood - Modern technology life can be stressful and counter productive to spiritual growth. Try this essential oil to bring balance into your life.




Dennys Funny Quotes:

Prez Obama, Democrats, Trouble With Political Message Cartoons - 11 Sept 2010 - Cartoonists lampoon, and downright blast, the Democrats for doing a lousy job of getting out their message.

Funny Hunh?! Cartoons - 8 Sept 2010 - Check out this week's grinners to soothe your work week stress.

Funny Video: Bounty Mocks High School With Rap - Video: Bounty Brings It. Paper Towel Gang Keeps it Clean - great rap music video production for an ad.

Funny Work Cartoons - 23 Aug 2010 - Funny Work Cartoons - 23 Aug 2010




Visual Insights:

Dennys Photo Gallery: Swinging Good Fun! - Check out some wonderful photos from around the world validating how much we all have in common as children: we love to swing!

Arts: Fun Incredible Beach Art Photos - Check out the fun and funny creative designs for your latest version of the sand castle and sand art on your favorite beach.





Dennys Food and Recipes:


Celebrate: Yummy Southern Gulf Coast Shrimp and Crab Boil - Find out how easy it is to do your own shrimp and crab boil to celebrate the great seafood of the summer!


*** Coffee photo by Quoquo @ flickr (Brazil)


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

Cake Tuesday: Super Sweet Heavenly Hash Cake

An easy to make rich chocolate, marshmallow and nuts candy formed to look like a cake. Great for holidays and gift giving!





From Denny: A Southern staple for sweet tooths - or a dentist's delight!

Louisiana is truly the Land of Seafood and Sweets (my term), so much so we are now the fattest state in America, a dubious honor for sure. My husband and I move away from Louisiana from time to time just to shake those extra pounds that are so easy to gain in this culture of eating and cooking and eating again! Because of the heat and humidity Louisiana is often an indoor culture except for the hardiest souls who hunt, fish, boat and water ski when the weather is accommodating.

New Orleans has to be the worst part of the state when it comes to a love affair with sugar - though folks in Alabama and Mississippi are Siamese sugar twins. The New Orleans culture revolves around sugar so much they would experience withdrawal symptoms if, Heaven forbid, sugar became a rarity. Trust me; they would cultivate something else like beets - or even worms if they thought it would work for their sugar - as these folks would simply not do without their sweet vice!

Heavenly hash “cake” is quite popular with home cooks. It is basically a marshmallow cake mixed with nuts and some chocolate and then bathed again in a chocolate glaze to seal the marshmallow. If you love marshmallows you will love this “cake.” About the only thing healthy about this cake is that marshmallows are made from egg whites, and, OK, lots of sugar.

While it’s far too sweet for me with my preference for European style less sweet products, in its defense I can say this “cake” is long on presentation when placed in a Bundt pan and given a lovely shape. It is also quite popular throughout the South.

In the Bundt pan version when the marshmallows were added they sunk in and mixed to create this marbling effect of chocolate, nuts and marshmallow as they stirred it. Once it was cool enough to hold its shape they must have turned it out and then given its chocolate glaze.

I’ve received this Bundt version as a Christmas gift all wrapped up in pretty cellophane with a lovely bow and then boxed in a large round tin. It was a wonderfully showy presentation. You can now purchase in the New Orleans area these mostly marshmallow “cakes” to gift others.

This is for serious sugarholics! When asked as to how long it's been around - it has made it's way around the South, who knows who originated it? At least for the past decade to achieve this kind of popularity and spread in the region.

Pralines are the original sweet of New Orleans that goes back to the 1800's like rice cakes (calas) and beignets. This crazy cake is much newer! I've only paid attention to it for the past decade; it might be a bit older. My guess is its from the 1990's as Bundt cake recipes and candies were big back then in that decade.

This version is done simply in a 9-inch x 13-inch pan, though you can change to several small or one large bundt pans. I suggest the very small bundt pans as this is one rich "cake." OK, it's really more of a candy poured into a cake form. Enjoy and watch your kids squeal with delight - while the adults are around the corner furtively eating it too! :)



Heavenly Hash Cake


From: James “B” Didier

Ingredients:

4 eggs, beaten lightly

2 cups sugar

2 sticks butter

1 1/2 cups self-rising flour

2 cups pecans, chopped

1 teaspoon vanilla

2 Tablespoons cocoa


Directions: Combine eggs, sugar, butter, flour, pecans, vanilla and cocoa in large mixing bowl. Mix well.

Pour into ungreased (9x13-inch) pan and bake at 350 degrees for 40 minutes.



Icing glaze:

Ingredients:

1 bag miniature marshmallows

4 teaspoons cocoa

1 stick butter, melted

1 pound box powdered sugar

8 teaspoons evaporated milk


Directions: Place marshmallows on top of baked cake. Heat in oven until marshmallows are melted.

Mix cocoa, butter, powdered sugar and milk and heat until spreading consistency. Spread over marshmallows. Cut into squares to serve.


*** Photo by Flirty Kitty @ flickr


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor