Pickles

Salsas and Fruit Preserves

More Pickles

Dill Pickles Pickled Okra

Archive for June, 2012

Hello All!  And welcome back to Food ~ Flavor ~ Fun.

A great place to find and share some great FREE Recipes, to find and buy Gift Baskets, along with the finest Caviar and other Gourmet Specialty Foods to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  Why?  ‘Cause few things in life beats a great tasting meal!  I’m so glad you’ve found your way here.  Welcome!  Welcome!  Welcome!

And remember, 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support: Feeding America and Habitat for Humanity.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

Asian Chicken Salad with Asparagus and Sesame

Asian Chicken Salad with Asparagus and Sesame

Asian Chicken Salad with Asparagus and Sesame

Ingredients:

  • 3 tablespoons coarse sea salt
  • 12 thin spears green asparagus, trimmed
  • 2 tablespoons rice vinegar
  • 2 tablespoons tamari soy sauce
  • 1 tablespoon sesame oil
  • 4 green onions, white parts only, trimmed, peeled and very thinly sliced
  • 2 cups mixed baby salad greens
  • 3 1/2 cups (about 1 pound) shredded cooked chicken (can use a rotisserie chicken)
  • 1 tablespoon toasted sesame seeds for garnish

Directions:

Prepare a large bowl of ice water.

Fill a pasta pot with 3 quarts of water and bring to a boil.  Add the salt and the asparagus and blanch until crisp-tender, 2 to 3 minutes.  Cooking time will vary according to the size and tenderness of the asparagus.  Immediately remove the asparagus from the boiling water and plunge into the ice water to 1 to 2 minutes.  Drain the asparagus and wrap them in thick kitchen towels to dry.  Do not cook the asparagus in advance or they will lose their crispness.

In a small jar, combine the rice vinegar, tamari, sesame oil and onions.  Shake to blend.

Place the asparagus in a bowl and toss with just enough dressing to coat lightly and evenly.  Taste for seasoning.

Place the salad greens in another bowl and toss with just enough dressing to coat lightly and evenly.  Taste for seasoning.

Place the shredded chicken in another bowl and toss with just enough dressing to coat the poultry lightly and evenly.

To assemble,  place the dressed greens on a large plate.  Arrange the asparagus on the top of the greens and the chicken on top of that.  Garnish with sesame seeds.  Makes 4 servings.

Enjoy!

I’d love to hear from you!  You can reach me by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Bye for now!

Categories : Soups and Salads
Comments (0)
Jun
10

Crab Florentine Mushrooms

Posted by: | Comments (0)

FoodFlavorFun Logo

 

Hello All!  And welcome back to Food ~ Flavor ~ Fun.

A great place to find and share some great FREE Recipes, to find and buy Gift Baskets, along with the finest Caviar and other Gourmet Specialty Foods to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  Why?  ‘Cause few things in life beats a great tasting meal!  I’m so glad you’ve found your way here.  Welcome!  Welcome!  Welcome!

And remember, 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support: Feeding America and Habitat for Humanity.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

 

Crab Florentine Mushrooms

Crab Florentine Mushrooms

Crab Florentine Mushrooms

Ingredients:

  • 40 large fresh mushrooms, about 2 inches in diameter
  • 2 green onions, diced
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 1 cup parmesan cheese, finely grated, divided use
  • 1/2 cup fine dry bread crumbs
  • 1 (12-ounce) package frozen spinach souffle’, thawed
  • 1 1/2 cups fresh crab meat
  • 2 tablespoons mayonnaise
  • 1/2 teaspoons hot sauce

Directions:

Preheat oven to 375°F.

Clean mushrooms with damp paper towels.  Remove stems; chop and reserve 1 cup of stems.  (reserve the rest for another use)

In a medium saucepan, saute’ the green onion and minced garlic in the butter until tender.  Add 1 cup chopped mushroom stems and saute’ 2 minutes.  Remove from the heat and stir in 3/4 cup cheese, bread crumbs, spinach souffle’, crab meat, mayo and hot sauce.  Spoon evenly into the mushroom caps.  Place on baking sheets.  Sprinkle with remaining 1/4 cup cheese.  Bake for 15 to 20 minutes.  Makes small plate 10 servings.

Enjoy!

I’d love to hear from you!  You can reach me by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Bye for now!

Categories : Starters
Comments (0)

FoodFlavorFun Logo

 

Hello All!  And welcome back to Food ~ Flavor ~ Fun.

A great place to find and share some great FREE Recipes, to find and buy Gift Baskets, along with the finest Caviar and other Gourmet Specialty Foods to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  Why?  ‘Cause few things in life beats a great tasting meal!  I’m so glad you’ve found your way here.  Welcome!  Welcome!  Welcome!

And remember, 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support: Feeding America and Habitat for Humanity.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

Fried Oyster with Horseradish Cream and Tomato/Corn Salsa

Fried Oyster with Horseradish Cream and Tomato/Corn Salsa

 Fried Oysters with Horseradish Cream and Tomato Corn Salsa

Ingredients:

  • 1/4 cup blanched corn
  • 4 ripe italian plum tomatoes, seeded and diced
  • 1/4 cup minced onion
  • 1 teaspoon minced jalapeno pepper
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon freshly squeezed lime juice
  • 1 teaspoon freshly squeezed lemon juice
  • salt and freshly ground black pepper
  • 3/4 cup grated horseradish, or bottled, if not prepared with cream
  • 3 tablespoons minced shallots
  • 2 teaspoons minced garlic
  • 2 teaspoons Dijon mustard
  • ground white pepper
  • 1 1/2 cups heavy cream
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 cup corn meal
  • 2 large eggs
  • 1 cup milk
  • 36 large freshly shucked oysters, liquor drained and reserved
  • 1/2 cup olive oil

Directions:

Combine the corn, tomatoes, onions, jalapeno, cilantro, and the lime and lemon juice.  Mix well.  Season the salsa with salt and pepper.  Set the salsa aside.  In a saucepan, combine the horseradish, shallots, garlic, mustard, white pepper and cream.  Season with salt and pepper.  Bring the liquid to a boil, whisking gently.  Reduce the heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes.  Remove from the heat and keep warm.

In a small bowl, season the flour with the spices.  In another bowl, season the corn meal.  In a third bowl, beat the 2 eggs with the milk.  Dredge the oysters in the seasoned flour.  Dip the oysters in the egg wash, letting the excess drip off.  Dredge the oysters in the seasoned corn meal, coating each side completely.  In a large sauce pan, heat the olive oil.  When the oil is hot, but not smoking, carefully lay the oysters in the hot oil.  Pan-fry the oysters for about 1 1/2 minutes on each side or until golden brown.  Remove the oysters from the pan and drain on a paper-lined plate.  Season the oysters with salt and pepper.  Seve the oysters with the horseradish cream and corn salsa.  Enjoy! Makes 6 small dish servings.

Enjoy!

I’d love to hear from you!  You can reach me by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Bye for now!

Categories : Starters
Comments (0)