I took a recent trip to Charleston. As anyone who has ever been to Charleston knows, the food in Charleston is incredible!! And, as anyone who has ever been to Charleston in mid-July knows, it can be VERY VERY hot! It was really hard to admit, though, that on my last trip, my favorite thing that I ate was a handmade popsicle in the farmer's market. A blackberry mojito popsicle, no less.
Inspired, I quickly ran out and bought those plastic $1.29 popsicle makers and gave it a go. And... it failed miserably. I know what I did, so I will be trying again, but making lemons out of lemonade, luckily, I had a bit of my mix left over, which became one of the best and most refreshing cocktails that I have had in a long time! So, the popsicle mix is now a cocktail, and I will be posting ice pop recipes soon...
Watermelon Slushie
1/2 of a medium-sized watermelon (seeds removed)
2 limes
4 tablespoons agave nectar (more or less to taste)
1 cup Grey Goose (or other) vodka (more or less to - ahem - taste)
Place the watermelon, lime juice and agave nectar in a blender. Blend until smooth. Add the vodka and pulse to blend. Serve over ice with a slice of lime or a sprig of mint.
Cheers!!
Monday, July 25, 2011
Wednesday, July 6, 2011
Knitting night gumbo
I have two lovely friends, April and Kim, who join me every so often for knitting (actually Kim crochets). They make beautiful things - I just play around with yarn. But, whatever, it is a chance for us to gossip, have a cocktail or two, and eat. I had just picked up some fresh okra and corn, and had to use it up, so I made this gumbo. It was delish, if I do say so myself.
1 medium yellow onion (chopped)
1 green bell pepper (chopped)
2 andouille sausages (cut into 1/2 to 3/4 inch pieces - bite size)
1 large or 2 small chicken breasts (cut into pieces - similar in size to the sausage)
2 ears of corn (kernels removed from the cob)
1 lb of okra (stems and tips removed, cut into 1/2 inch pieces)
2 cups shrimp (shelled - I leave on the tails)
1 small can of tomato sauce
1 tablespoon butter
2-3 tablespoons flour
2 cups chicken stock
2 tablespoons gumbo file (this is powdered sassafrass leaves, and can be found with the spices)
Salt and pepper to taste
Sautee the onions and peppers in olive oil, until onions are golden brown, and both are softened. Add the sausage and chicken, being careful not to burn the vegetables - brown both. Add the okra and corn, and the tomato sauce and chicken stock, reserve 1/2 cup of chicken stock. In a separate pan melt the butter and flour. Cook through, and slowly add the reserved chicken stock. Once combined, add butter / flour / stock mixture to the pot. Add the file, and simmer. Add the shrimp. Simmer for 10 minutes. Once everything is cooked through, add salt and pepper to taste.
1 medium yellow onion (chopped)
1 green bell pepper (chopped)
2 andouille sausages (cut into 1/2 to 3/4 inch pieces - bite size)
1 large or 2 small chicken breasts (cut into pieces - similar in size to the sausage)
2 ears of corn (kernels removed from the cob)
1 lb of okra (stems and tips removed, cut into 1/2 inch pieces)
2 cups shrimp (shelled - I leave on the tails)
1 small can of tomato sauce
1 tablespoon butter
2-3 tablespoons flour
2 cups chicken stock
2 tablespoons gumbo file (this is powdered sassafrass leaves, and can be found with the spices)
Salt and pepper to taste
Sautee the onions and peppers in olive oil, until onions are golden brown, and both are softened. Add the sausage and chicken, being careful not to burn the vegetables - brown both. Add the okra and corn, and the tomato sauce and chicken stock, reserve 1/2 cup of chicken stock. In a separate pan melt the butter and flour. Cook through, and slowly add the reserved chicken stock. Once combined, add butter / flour / stock mixture to the pot. Add the file, and simmer. Add the shrimp. Simmer for 10 minutes. Once everything is cooked through, add salt and pepper to taste.
Cheaters Blueberry Cobbler
So, I can't really take credit for this, but I can take credit for a slight modification. For me, the recipe doesn't include ENOUGH blueberries. For me, more is more! This is the easiest cobbler, and so, so delicious. I add 1 1/2 times the blueberries that the cobbler calls for. I have also doubled the cobbler, and still works perfectly. I don't know who you are, Bill, but you have made my summers much much better. I'm trying this with peaches very soon. Enjoy!!
http://www.epicurious.com/recipes/food/views/Bills-Blueberry-Cobbler-15274
http://www.epicurious.com/recipes/food/views/Bills-Blueberry-Cobbler-15274
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