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03 April 2010

Unsexy, Unpopular and Unflattering Political Cartoons - 3 Apr 2010

From Denny: Politics and the economy sure are wearing on people. On top of that all these new sex abuse scandals in the religious sector has people hopping mad and the cartoonists along with them.

Religious Sex Scandal Cartoons

Then there is the bombardment from the negative conservatives in this country: Conservative Republican politics joined at the hip with talk radio and flooding the airwaves with lies, deception and hate propaganda. There statistics are that 91% of talk radio is conservative hate talk and only 9% is progressive or liberal. So, who do you think is winning the war on "the hearts and minds" of the average guy? Hmmmm, a lot of weak minds out there who can't resist being programmed to believe obvious lies.

Yet with the bondage sex club scandal and other sex scandals from the national Republicans people actually are still funding these guys - to do it again! Where does the negativity, emotional stupidity and enabling end?

The same could be said of the Catholic Church. Well, at least one piece of good news in Europe. Austria is a country that has been rife with sexual abuse and pedophilia for centuries. When I visited there I certainly heard plenty from local Austrian women about how much they hated Austrian men, especially the fathers, brothers, uncles and cousins who abused them. It was shocking to hear just how much it was tolerated.

In light of the current garbage spewed out by the Catholic Church to enable the pedophile priests there is a Bishop of Vienna, Austria, who challenges that notion. He is demanding validation and healing for the abuse victims and a change of course in the Church. Well, at least one man has the courage to stand up against the establishment.

Follow him for the next few months and it will be interesting to see if he gets recalled to Rome and stripped of his authority. Hopefully, that won't happen. He represents those good priests who are doing right by their authority and looking out for the people and children. Unfortunately, Pope Benedict's arrogant refusal to purge the Church of this true perversion of goodness - which is evil by any definition - tarnishes the reputation of the quality priests doing good work.

The Pope's constant defense of "The Business" rather than attention placed upon true spiritual development is driving people away from God. What the frustrated, disappointed and angry people should be doing is walking away from organized religion that is corrupt like the current Catholic Church. These abuse charges are nothing new and have continued for centuries, helping to cause the Protestant Reformation.

Looks like the Catholic Church as we know it is now toast. On a spiritual level, the Church has already fractured and broken off. Expect the "Roman" part of Catholic Church to disappear from the title except in Italy. Things will evolve into each country's centralization of the Church, each country or continent with its own Pope. Rome as the center of the religious world to govern one billion church members is cooked. Put a fork in them because they are done. God has been trying to discipline them for the past 50 years and each time they spit on Him. When you spit on little children you are spitting on God in my book.

Moving on to President Obama's waning popularity it was to be expected with the long drawn out drama from this health care mess of which the Democrats did an horrendously bad job of selling to the public. Too much foot dragging, not enough countering of lying media and not enough factual information put out there on a continual basis as the legislation was fought. If the Democrats had any sense they would have mobilized all the liberal and progressive bloggers.

The CBS polls in regard to the President's popularity as well as other issues do tend to poll older Republican voters as opposed to fewer Democrats. The CBS demographic is elderly and older Baby Boomers. I'd like to see an NBC poll as NBC News is more female oriented and a cross section of ages. You often discover gross misrepresentation from the media when you go to read the internals of the polls - how the questions were framed. It's obvious the questions were set up to predict a particular outcome to please who was bank-rolling the poll. That fact explains why two polls about the President's popularity produced strikingly different results.

In spite of that, President Obama needs to get a grip on his weak campaign to constantly court and therefore enable the Republicans to screw over the middle class in this country. That is the heart of the anger in this country - how the Republicans so broke our government and economy and continue to defend those criminal actions that our lives continue to have surprise problems hitting us from every angle.

Now President Obama proposes extra oil drilling off American shores? Is he allowing them to go for the continental shelf? Has the Democratic Party so quickly forgotten the damage done to Louisiana, especially New Orleans, by the oil and natural gas companies? It's the very reason for the excessive flood damage from Hurricane Katrina. And now you are going to allow the same damage up and down the Atlantic coast? Are you crazy???

Oh, by the way, Mr. President, did you at least broker a good deal for the middle class from the oil companies and Wall Street to quit artificially inflating prices at the gas pump? Do you know how to play political hardball and slam back the serve to Big Business? Big Business and Wall Street are lucky I didn't become President because I would be hell on wheels with Speaker Pelosi looking like the sweetness Tooth Fairy.

Mr. President, you are simply not "leading from the front" and taking the best care of the American people. Get on the job and quit talking about an "A" game and get serious about walking the talk. And, if you don't know how to get more bills passed in the Senate, go seek out former Senator Tom Daschle who does understand. Quit allowing the tail to wag the dog, start barking and take a bite out of these nasty junkyard dogs who are killing the soul of the American people. There is no simply no excuse for the fact that Speaker Pelosi passed 291 bills and the Senate passed only one. Take care of the American people; quit talking and start doing.

The Republicans have never been the answer for America when it comes to quality of life or good government. The Democrats had better not sit down on their laurels thinking what they have done so far is enough. In my book you are still far behind the starting line without much of anything to show for your time in office.

The public is justifiably angry they have an unresponsive government, slow to react on major issues. You can't keep up a two front war and expect the public treasury to continue to bail out the economy every time. You passed weak credit card legislation and for the past 18 months the Big Banks have raped the wallets of the American people, good accounts along with the bad. Big Banks continue to take cheap money from the federal government and plunk it down on their bottom line, refusing to even fund car loans for the average person or help small businesses. Your mortgage loan relief fizzled because you did not pay attention to details and administer it correctly.

You took 18 months before you finally worked up the nerve to decide to finally fill needed government positions as recess appointments. How can you work without a government in place? What or who are you afraid of - what the whining Republicans might say? Who cares what they say about anything? They are going to lie about it every time. They have already been found in lie after lie.

Insurance companies continue to raise premiums beyond the average person's ability to pay. They even have the nerve to crow on the rooftops about how the current health care law will not set back their profits. CEOs on Wall Street continue to receive billion dollar bonuses. Where is the change, Mr. President? Where is the change?

You have no time to waste before the November elections, Mr. President. Get busy and lasso Big Business. While you are at it it's time to break up the Big Banks into smaller regional banks. If you are unwilling to break up the monopoly banks then nationalize the rat bastards because they are doing no good to the economy and no longer truly serving the people. You could also allow the smallest banks the same borrowing privileges as the current monopoly banks enjoy and you will see a lot of the middle class's issues melt away quickly. America needs positive change.






Yet more weak minds spreading violence and think it's funny:





















































Health care:





President Obama and foreign affairs:






















Senator Ted Kennedy who championed health care but did not see it pass in his life time:





The religious sex scandal mess:














NASA helping Toyota find their car problems:





U.S. Post Office in dire straits and cutting back services:





The flunking state of Education in America:





A teacher who pushed against a corrupt and lazy public educational system of low expectations and little teacher effort to graduate and develop some of the best minds in the country today:





How the average American is feeling right now:











And from our endearing beloved Vice President Biden who has a tough time minding his funny words making important moments funnier:





















Crazy Tax Season:


















President Obama's waning popularity:






And someone far less popular than the President:
















*** ALSO over at Dennys Funny Quotes blog:

Religious Sex Scandal Cartoons

Funny Marriage Quotes

Funny Surfing Peruvian Alpaca


*** 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!

02 April 2010

Play Fun With Your Food: Mini Frittata Crostinis, Mini Wonton Quiches

From Denny: Do you like to play with your food? Do you like to take simple everyday items like eggs, toast and wonton wrappers and create something fun and exciting? Do you want the recipes to be quick and easy?

These two recipes are sheer delight from over at the Incredible Egg . If you have ever walked the streets of European cities, you will remember those wonderful small open-faced sandwiches which are satisfying savory snacks while you are seeing the sites. Like in Vienna, Austria, you can walk the main streets between tourist sites and pop into one of those little shops that offer snacks and coffee and pastries, tanking up to fortify yourself for more enjoyable hours of walking tours and shopping. The locals eat a couple of hours before lunch with a snack like this and the same in the afternoon and late at night. These guys eat all the time!

For those who do not know a frittata is an Italian omelet. A crostini is simply translated into "little toast." This crostini recipe is basically a little veggie and cheese omelet perched decoratively on a little toast, appetizer style. To hold the omelet on the toast there is a small bed of "food glue" in the form of a chive and onion cream cheese, bursting with flavor.

You can always add to your omelet anything you enjoy like chopped zucchini, bell pepper and red onion. If you don't have the time to make the cream cheese mixture just use some spreadable cream cheese on hand and add some dried chives and favorite seasoning like Beau Monde.






Mini Frittata Crostini

From: Incredible Egg

Serves: About 2 to 3 dozen crostini

Crostini:

36 thin baguette slices (about 1/4-inch thick)
3 tbls. olive oil
3/4 cup chive and onion spreadable cream cheese

Frittata:

6 eggs
1/2 cup milk
1/ tsp. salt
1/8 tsp. pepper
1 cup shredded cheddar cheese (4 ozs.)
3/4 cup finely chopped zucchini (I grated it on a cheese grater)
1/2 cup finely chopped red bell pepper
2 tbls. finely chopped red onion

Directions:

1. To make the crostini: Heat oven to 375 degrees. Brush both sides of bread slices lightly with olive oil, place in single layer on baking sheets. Bake in 375-degree oven until lightly toasted, about 10 minutes; cool on wire racks.

2. To make the frittata: Reduce oven setting to 350 degrees. Coat 36 minimuffin cups with cooking spray.

3. Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, bell pepper and onion; mix well. Spoon about 1 tablespoon egg mixture into each muffin cup.

4. Bake in 350-degree oven until just set, 10-13 minutes. Cool on wire rack 5 minutes; remove from cups.

5. To serve: Spread about 1 teaspoonful cream cheese on each crostini, top with frittata.

*** Make ahead: Crostini can be toasted the day before; cool completely and store in airtight container.

*** Lighter option: Recipe can be made with reduced-fat cheese if desired.

Nutrition:

calories: 145
total fat: 5g
saturated fat: 2g
polyunsaturated fat: 1g
monounsaturated fat: 2g
cholesterol: 43mg
sodium: 291mg
carbohydrates: 19g
dietary fiber: 1g
protein: 6g
vitamin A: 192.5IU
vitamin D: 4.7IU
folate: 46.6mcg
calcium: 45.3mg
iron: 1.3mg
choline: 27.4mg

Good Source: protein and folate




Mini Wonton Quiches

From: Incredible Egg

Prep Time: 20 minutes
Cook Time: 12 to 15 minutes
Makes: 2 dozen

Ingredients:

24 wonton wrappers (3-1/4 x 3-inch)
4 EGGS
1 Tbsp. all-purpose flour
3 Tbsp. finely chopped ham (1 oz.)
2 Tbsp. finely chopped green onion
2 Tbsp. finely chopped red bell pepper

Directions:

HEAT oven to 350°F. COAT 24 mini muffin cups (1-3/4 x 3/4-inch) with cooking spray. Gently PRESS 1 wonton wrapper into each cup, allowing ends to extend above edges of cup.

BEAT eggs and flour in medium bowl until blended. ADD ham, green onion and bell pepper; mix. SPOON about 1/2 Tbsp. egg mixture into each wonton-lined muffin cup.
BAKE in center of 350°F oven until filling is set, 12 to 15 minutes.

Serve with sweet and sour sauce and hot mustard.

Nutrition:

calories: 38
total fat: 1g
saturated fat: 0g
polyunsaturated fat: 0g
monounsaturated fat: 0g
cholesterol: 37mg
sodium: 68mg
carbohydrates: 5g
dietary fiber: 0g
protein: 2g
vitamin A: 71.6IU
vitamin D: 2.9IU
folate: 12.1mcg
calcium: 8.7mg
iron: .5mg
choline: 22.0mg


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Spring Into Grill Season: Mouthwatering Steaks

From Denny: Now that Spring weather has arrived you might want to get that grill cleaned up and ready for a mouth-watering steak. Chef Big Lou Elrose, the executive pit master at New York City's Wildwood BBQ, shares his successful recipe for spice rubbed pork steaks with apple bourbon barbecue sauce and grilled green beans.

Chef Elrose gave a few tips about his spice rub. He suggested you make it up at least a couple of hours before you wish to use it so the spices have time to blend together. He makes his rub months ahead of time and stores it in a shaker, ready to go. Since it has so much brown sugar in it you might want to refrigerate it, depending upon where you live.

Preparing the grill, Chef Elrose scrubs it down with a scrunched up piece of aluminum foil when his scrub brush is worn down or it's been misplaced. Then, to oil the grill, he places oil on a towel, and, with long tongs he oils the grill carefully. You can get flare-ups so be sure to use long tongs and stand away from the grill as you work. He also suggests leaving the rub to rest on the meat for at least 15 to 20 minutes before placing on the grill to cook.

Enjoy his simple but tasty recipes! Let the summer grilling begin... :)


Recipes Featured:

Big Lou's Grilled Pork Strip Steak
Big Lou's All Purpose Rub
Bourbon Apple BBQ sauce
Grilled Garlic Green Beans





Watch CBS News Videos Online






Big Lou's Grilled Pork Strip Steak

INGREDIENTS:

Two 1/2 pound Pork Top Strip Steak (serves 4)

INGREDIENTS for Big Lou's All Purpose Rub:

2 cups dark brown sugar
1/2 cup kosher salt
1/2 cup Turbinado sugar (sugar in the raw)
1/2 cup paprika
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 teaspoon Ancho chili power
1 teaspoon Cumin
1 teaspoon ground celery seed
1/2 teaspoon cayenne pepper


DIRECTIONS:

Combine all ingredients for the all purpose rub. Set aside.

Light grill to med-med high. Rub pork steaks with the all purpose rub then grill to an internal temperature of 160°F, about 8-10min. Just before removing from grill, brush with the Bourbon Apple BBQ sauce (recipe below). Allow to rest a few minutes, then slice and serve. Serve with additional BBQ sauce on the side.





Bourbon Apple BBQ sauce

INGREDIENTS:

2 tablespoons butter
1/2 cup chopped onions
1 cup course grated apple
1/4 teaspoon cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 cup bourbon
2 cups ketchup
1/2 cup apple cider vinegar
1/2 cup DR. Pepper soda
1/2 cup dark brown sugar
6 tablespoon maple syrup
1 tablespoon molasses
1 tablespoon Worcestershire sauce


DIRECTIONS:

Melt butter and cook onions for 6-7 minutes over medium heat then add the grated apple, cumin, cinnamon, cayenne pepper and bourbon. In a separate pot heat the ketchup, apple cider vinegar, Dr. Pepper, brown sugar, syrup, molasses, Worcestershire sauce, and simmer for about 3-4 minutes. Combine with the apple bourbon mixture and enjoy!





Grilled Garlic Green Beans

INGREDIENTS:

1 tablespoon olive oil
2 tablespoons butter
1 1/2 tablespoons garlic; chopped
2 cups green beans; blanched
Salt & pepper to taste


DIRECTIONS:

Over a medium high grill or stove top, heat the oil and butter in a large sauté pan. Add the garlic and toast just until it begins to brown. Add the green beans and toss to goat with the butter and garlic. Cook until the beans have warmed through about 4-5 minutes. Season with salt and pepper to taste and serve immediately.


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01 April 2010

Yummy Homemade Coconut Cream Pie



Coconut Cream Pie by little blue hen @ flickr


From Denny: When it comes to holidays, new Spring weather and the coming summer, Southern cooks in my area often turn to making coconut cream pie. It's a real crowd pleaser and great for school functions, family gatherings and holidays.

If you don't have the time to make your own pie crust just purchase one from the refrigerated section of your grocery store as many of them are quite good. If you never have made your own, take the challenge and enjoy the fun of "making it from scratch" as the old cooks used to say.

If you don't like meringue to top the pie you can always use a whipped cream topping, preferably the real thing and not the imitation. Also, if you get in a hurry and forget to place the coconut on the topping to toast as it bakes just add toasted coconut later to each individual piece as you serve!





Coconut Cream Pie

From: Food writer Corinne Cook @ 2TheAdvocate

Makes: 1 ( 9-inch) pie

Ingredients:

1 (9-inch) pie crust, baked

Coconut Cream (or Custard) Filling:

2/3 cup sugar
3 tbls. cornstarch OR 1/3 cup all-purpose flour
Small pinch of salt
2 cups milk
3 large eggs, (separate whites from yolks and place in separate bowls)
1-1/2 tbls. butter
1 tsp. vanilla
3/4 cup grated coconut
1/2 cup grated coconut for topping

Meringue:

3 egg whites at room temperature
1/4 tsp. cream of tartar
6 tbls. sugar
1/2 tsp. vanilla extract

Directions:

Coconut Cream (or Custard) Filling:


1. Prepare pie crust and bake. Allow to cool completely.

2. In medium saucepan, combine sugar, cornstarch or flour and salt.

3. Gradually stir in the milk and mix well. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil for about 1-1/2 minutes more, then remove from heat.

4. Beat egg yolks with a fork until they’re well blended. While stirring, slowly stir about 1 cup of the hot mixture into the beaten egg yolks; then add it back to the hot mixture. Cook, while constantly stirring, another 1 or 2 minutes or until thickened. Remove from heat.

5. Stir in the butter, vanilla and 3/4 cup grated coconut. Pour into baked pie shell which has cooled completely.


Directions for Meringue:

1. Using a mixer, beat egg whites and cream of tartar together until frothy. Gradually start adding sugar a little bit at a time. Beat until stiff and glossy and sugar is dissolved. Beat in vanilla.

2. Drop spoonfuls onto hot custard in pie shell and spread meringue to meet edges of crust to prevent shrinking and weeping. Make swirls or dab spoon on top of meringue to make points. Sprinkle with remaining 1/4 cup coconut.

3. Bake in preheated 400-degree oven until lightly browned, about 7 to 9 minutes.


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Awesome Sauces 4 Spring and Summer Seafood



Boiled crawfish photo by adie reed @ flickr


From Denny: Spring is here in Louisiana and summer will be on its heels. The crawfish are in season and the shrimp, well, Gulf Shrimp are awesome any time from Louisiana to Mississippi to Florida. We prefer to eat local and are proud of our seafood. We are especially proud of our oysters for which we developed the pasteurization process to kill off potential dangerous bacteria. Because of this relatively new pasteurization process you can dine on raw oysters year round - if they are certified Louisiana oysters.

Compiled here are a number of simple seafood sauce recipes to enjoy on your seafood this spring and summer, whether you like raw oysters, boiled, fried, baked or broiled shrimp and crawfish. Remoulade, Creole and Cocktail sauces are very popular here. We will even take the last recipe of Beurre Creole sauce and layer it over a perfectly grilled steak. Lump crabmeat sauces are often combined with steak in our restaurants.


Recipes Featured:

Red Remoulade Sauce
Cajun Style Remoulade Sauce
Cajun Hot Sauce
Louisiana Traditional Creole Sauce
Louisiana Spicy Creole Sauce
Oysters Rockefeller Sauce
Shrimp Cocktail Sauce
Cocktail Sauce for large group
Cocktail Sauce
Beurre Creole






RED RÉMOULADE SAUCE

From: wafb.com (TV station)

Prep Time: 15 Minutes

Yields: 2 Cups

This Creole-style rémoulade is thought to be the original Louisiana version. This sauce can be served over shrimp, lump crabmeat or salad.

INGREDIENTS:

1 cup olive oil
¼ cup red wine vinegar
¾ cup Creole mustard
½ cup sliced green onions
¼ cup chopped parsley
¼ cup minced celery
1 tbsp minced garlic
1 tbsp paprika
salt to taste
Louisiana hot sauce to taste


DIRECTIONS:

In a large ceramic mixing bowl, combine olive oil, vinegar and Creole mustard. Whisk until well blended. Mix in green onions, parsley, celery and garlic. Add paprika for color. Continue mixing until well blended. Season with salt and hot sauce. Cover with plastic wrap, place in refrigerator and allow to sit overnight.







Shrimp Remoulade at Tujaques, photo by gary j wood @ flickr


CAJUN STYLE REMOULADE SAUCE

From: Wayne Allen @ Cooks.com

INGREDIENTS:

1/4 of a large red pepper
1/2 stalk of celery
1 green onion (including all the green)
1/4 cup of fresh parsley leaves
3/4 cup of mayonnaise
2 tbs of Dijon mustard
2 tbs of ketchup
2 tbs of horseradish
a couple shakes of worcestershire sauce (Lea and Perrins brand is best)
a couple shakes of Tobasco bramd hot sauce
2 tsp of paprika
1/4 tsp cayenne pepper


DIRECTIONS:

Puree in food processor or blender until smooth.





CAJUN HOT SAUCE

From: Cooks.com

INGREDIENTS:

FOR 2 1/2 CUPS SAUCE:

2 tbsp. unsalted butter
1 1/2 c. onion, chopped
1 c. celery, chopped
1/2 c. bell pepper, chopped
1 green raw jalapeno pepper with seeds, minced
1 clove garlic, minced

SEASONING MIX:

1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. white pepper
1 tsp. red (cayenne) pepper
1 c. fresh tomatoes, peeled and chopped
1/2 c. tomato sauce
1 bay leaf
1 1/4 c. seafood stock or shrimp stock
3/4 c. brown sugar, packed

DIRECTIONS:

Melt butter in a saucepan over medium high heat. Add onion, celery, bell pepper, jalapeno and garlic and cook about 3 minutes. Add the seasoning mix and stir well. Add tomatoes, tomato sauce and bay leaf, cover, and bring to a boil. Add the stock and brown sugar and return to a boil. Reduce to a simmer and cook about 15 to 20 minutes.

Use this sauce for a shrimp and rice dish: Add the 1 lb. raw medium shrimp, peeled and deveined shrimp and bring the mixture back to a boil. Cover, cook about 5 minutes, and remove from heat. Serve the shrimp on top of a mound of rice surrounded with sauce. Serve with lots of cold beer.





LOUISIANA TRADITIONAL CREOLE SAUCE

Yield: 2 cups

INGREDIENTS:

2 tbsp. chopped green onion
2 tbsp. chopped green pepper
1/4 c. sliced fresh mushrooms
1 tbsp. oil
1/2 tsp. pepper
1 tsp. dried sweet basil
16 oz. can low sodium tomatoes, undrained

DIRECTIONS:

Saute onion, green pepper and mushrooms in oil over low heat 5 minutes. Add remaining ingredients and simmer 20 minutes. Serve with fish, chicken or beef.





LOUISIANA SPICY CREOLE SAUCE

For: Fish or roasted meat

From: Cooks.com

INGREDIENTS:

3 tsp. melted butter
2 bell peppers, chopped fine
1 finely chopped onion
1 garlic clove
1 (#2 1/2) can tomatoes with puree
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper
4 diced chili peppers

DIRECTIONS:

Boil 45 minutes to 1 hour, stirring with wooden spoon. Sauce is placed over meat in a flat dish in refrigerator overnight. Then, when ready, cook meat as desired.





COCKTAIL SAUCE for boiled shrimp

YIELD: 4 1/2 cups - for serving a large group.

INGREDIENTS:

2 c. ketchup
2 c. chili sauce
1/4-1/2 c. prepared horseradish (we like the cream variety at our house)
2 Tablespoons Worcestershire sauce
1/4 c. cider vinegar (we prefer fresh lemon juice)
6 drops Tabasco sauce (we like Louisiana Hot Sauce brand, less vinegary, and we use more since it is not as hot as Tobasco - about 2 Tablespoons)
1/4 c. finely minced celery
1/4 c. finely minced onion


DIRECTIONS:

Mix together and refrigerate. Use for all seafood cocktails.





SMALLER VERSION COCKTAIL SAUCE - or used as a BLOODY MARY DRINK MIX

SHRIMP COCKTAIL SAUCE

INGREDIENTS:

1/2 c ketchup
1/4 c. lemon juice (or less)
1 tbsp. Worcestershire sauce
2 tsp. horseradish
6 tbsp. minced celery
3 tbsp. grated onion (or less)
1/4 tsp. salt

DIRECTIONS:

Chill. Yields 1 1/2 cups sauce. 1 cup sauce will serve 4 to 6 cocktails.





SHRIMP COCKTAIL SAUCE - tomato sauce version

INGREDIENTS:

1 small can tomato sauce
Dab of Worcestershire sauce
1 tbsp. brown sugar
Dab of Garlic salt
1/2 bottle cocktail sauce
Picante sauce to taste
Creamy horseradish to taste

DIRECTIONS: Mix all together.





Oysters Rockefeller Sauce

PREP TIME: 1 hour

SERVES: 6

This, the most famous of all oyster dishes in Cajun country, was first developed at Antoine’s Restaurant, by Jules Alciatore in 1899. Named Rockefeller because of its incredible rich flavor, the original recipe included no spinach.

INGREDIENTS:

1 dozen shucked oysters with liquid
1/4 pound butter
1/4 cup diced onions
1/4 cup diced celery
½ cup chopped green onions
2 tbsps diced garlic
1 cup cooked frozen spinach (thawed)
1 tbsp flour
1 pint heavy whipping cream
½ ounce Pernod or Herbsaint
1 tsp sugar
1 tbsp Worcestershire sauce
1 tsp Louisiana Gold Pepper Sauce
salt and cracked black pepper to taste

DIRECTIONS:

In a two quart sauce pan, melt butter over medium high heat. Sauté onions, celery, green onions and garlic, approximately three to five minutes or until seasonings are wilted. Add cooked spinach, and using a metal spoon, chop well into the vegetable mixture. Cook until spinach is hot and well incorporated into seasonings. Add flour and blend well into mixture, being sure to remove all lumps. Add whipping cream and oyster liquid, stirring constantly until sauce is thick and bubbly. Add Pernod, sugar, Worcestershire and Louisiana Gold. Continue stirring until all is well blended. Season to taste using salt and pepper. To ensure a sauce-like consistency, additional cream or water may be added. Continue to cook approximately 10 minutes, add oysters and cook 5 minutes. Pour the contents of the sauce pan into a blender and puree on high speed. Serve 2-ounces of the Oysters Rockefeller Sauce with your favorite trout, chicken or veal dish.





Beurre Creole

PREP TIME: 15 Minutes

YIELDS: 1 Cup

This sauce is excellent over broiled or sautéed fish or grilled shrimp.


INGREDIENTS:

8 ounces unsalted butter, chipped
½ cup dry white wine
2 tbsps lemon juice
2 thin lemon slices
¼ cup jumbo lump crabmeat
¼ cup diced tomatoes
1 clove garlic, minced
1 tbsp sliced green onions
8–10 whole peppercorns
1 whole bay leaf
3 whole basil leaves
1 tsp tomato sauce
dash of Louisiana hot sauce
salt and cayenne pepper to taste


DIRECTIONS:

In a sauté pan, combine wine, lemon juice, lemon slices, crabmeat, tomatoes, garlic, green onions, peppercorns, bay leaf and basil over medium-high heat. Sauté approximately 3 minutes or until juices are rendered into the pan. Add tomato sauce, blend well into mixture and continue to cook until juices have been reduced to approximately 2 tablespoons. Swirling pan constantly, add a few chips of butter at a time until all is incorporated. Do not use a metal spoon or wire whisk as hot spots may develop and butter will separate. Season to taste using hot sauce, salt and pepper. Serve as is, or strain if desired.




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