Wednesday, January 31, 2007

Shrimp and Yolk Bisque: Semi Home made

The Shrimp Bisque with Seasoned Yolks.

This is so good.

Start by opening a can of Campbell's Cream of Shrimp soup. Betcha didn't know they had this!

Add two cans of water and bring to a boil then simmer.

Mix two egg yolks with a quarter cup of sour cream( 1tbsp) and water (5 tbsp) emulsion.

Add 1/4 tsp chilipowder and 1/4 tsp salt

Add mixture to a hot skillet.

Let cook for 2 minutes and scramble.

Add egg to bowl of shrimp bisque soup


Ohhhhh sooooo goood. I bet Nigella Lawson would like this :)

Baked not Fried

Jalepeno and Cream cheese bites

So Yummy...

Saturday, January 27, 2007

Art show spread

Andrew Ross
Representing, Envirochina: An FSU-China Design Collaboration
Opening Reception
See my main blog for the art stuff...
So that is what I went to to see the art, which was really good.
I didn't eat anything but I had to take picture of the spread.
I think it was meant to be minimalist and under-indulgent :)
Know what's annoying?
When people get their food then stand right there and the serving table to talk.
It's not only's rude!!!!!!!!!!!!

Thursday, January 25, 2007

Souflee things

I called this souflee thing, because I got the recipe from and then promptly didn't follow the instructions to a tee.
It tasted really great but didn't puff like a souflee should.
I changed the seasonings, type of flour, amount of egg white, the cheese, the baking tin and milk (sour cream and water emulsion).
Nikki yuh know how Trini gyul is!

1 tablespoon unsalted butter plus additional for buttering muffin cups
2 1/2 tablespoons all purpose flour
1tbsp Crushed red pepper flakes
1teaspoon italian seasoning
2 tablespoons fat free sour cream, mixed with 5 tbsp water (emulsion)
1 tablespoon crumbled feta cheese
1teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon Dijon mustard
2 egg whites
2 egg yolks

1. Butter baking tin.
2. Dust bottom with flour mixture, knocking out excess.
3. Sprinkle bottom with a little of the Parmesan Plus
4. Melt butter in a 1- to 1 1/2-quart heavy saucepan over moderately high heat.
5. Add flour and crushed red pepper flakes
6. Cook, stirring, 2 minutes.
7. Whisk in sour cream emulsion (mixture will temporarily look curdled) and bring to a simmer, whisking, then cook, whisking constantly, until thick and smooth, about 3 minutes.
8. Transfer to a bowl and add cheese, salt, pepper, mustard, chili powder, Italian seasoning, and egg yolks, stirring until mixture is well blended.
9. Cool to room temperature, about 15 minutes.
10. Meanwhile, put oven rack in middle position and preheat to 400°F.
11. Beat egg whites in a small deep bowl by hand with a fork at high speed until it just barely holds stiff peaks.
12. Stir one fourth of whites into soufflé mixture to lighten, then fold in remaining whites gently but thoroughly.
13. Spoon baking tin.
14. Bake soufflé until puffed and golden, 9 to 11 minutes.
15. Cool in pan on a rack just until warm.

Fried Breadfruit

Is one of my favorite things to eat.
But I recently saw that you can make a mash with sweet potato that looked really good.
I can't try it...Breadfruit is the ultimate in carbs.
Sis sent me this pic of the breadfruit they fried up.
After you fry it, just throw a little salt on it...SO Yummy

Tuesday, January 23, 2007

Cabbage: Low Carb dinner

I like to sautee cabbage.
Its easy to buy the closeslaw mix and sautee it!
Add to it some chicken and you are set for dinner :)

If It's still in print

Go ahead and pick up the Better Homes and Gardens BEST BUFFETS (1963).
Take a really good read through.
It's really interesting and I really like the old cookboks from the 50's and 60's, including the Time Life series.

They always show you how to set your table, where to put everything and in what order.

However, the photographs of the food look all plastic and way too shiny! Hahaha.

I also like how they are so non PC yet funny.
Check out this title "High Society Suppers With Franks and Burgers"

Their food styling techniques are a bit extreme!
Now I am all for food styling, but seriously I think they used a lot of Shellac, or varnish, or something on the food before they photograph it.

Sunday, January 21, 2007


A salad: Very simple
Chopped fried chicken livers.
It's good Y'all.....:)

Tread Carefully

Either you love chicken livers or you are disgusted by it. A lot of people like them...Like me :)
Some people don't so (spoiler warning) this post is about fried chicken livers.

This smells and tastes delicious once you are done, but even for the most brazen meat eaters a pack of thawed out livers is kinda ew to deal with. They are squishy .

So for all those people (bear) who didn't know you could get a pack of livers, here is how it looks.
Just ask the butcher at the store where they have the containers of frozen livers if you can't find them in the chicken section.

The thawed livers look just a little bit bloody.

I am just being gross for Nikki's sake here and holding up one of the livers

Well I rinse these out till the water runs clear (no blood)

Then I add one tbsp of salt and one capful (1/2 tbsp) of lemon juice concentrate (use fresh lime or lemon juice if you want), and mix.

Season your flour in a container for dredging.
I used seasoned salt, chili powder, paprika, Italian seasoning and black pepper.

Dredge the liver in the flour.

I dredge all at the same time. Then I added a little more seasoning

Fry them up and you are good to go. They are done when they are golden brown and fir when you press a fork on them (lightly) in the frying pan.
If it still feels squishy leave it alone to fry!


Does the world really need

NEW types of snacks in production?
I say yes.
I really like to go to a store and see what they have come up with every week. I thought that this was a great find.
ChocoStix Nutter Butter Wafer Sticks by Nabisco
I can' eat this of course but it was only 1 dollar for the 10 pack.
Nabisco strikes again!

Best Jalapeno Bites

I never indulge in frozen appetizers. I just think that after reheating it tastes ew.
But I went to Alberstons and I didn't see anything I wanted to buy because Albertson's prices SUCK to high heaven.
Albertson's prices are always 1-2 dollars more than most grocery stores.
This time I saw the SNAPPS brand bites for $1.50 each so I got two boxes.
I didn't think it would be anything really good because they weren't even in the main frozen food section.
However, I found that they were the best jalepeno bites I ever had. Even better than at the mexican restaurant!
So I went to their site and gave some feedback.
I liked the Bites because they were tasty, were good value for money, and withstood the heating process.
They didn't fall apart.
After I heated them up I could only eat 2 before I felt kinda full, so I put the rest in he fridge. I ate a cold one later and it was delicious.

Friday, January 19, 2007

Full of Carbs :)

Peanut Butter Squares

1 ¾ cup crushed graham crackers
2 ¼ cup powdered sugar
1 cup peanut butter
½ lb butter (melted)
12 oz chocolate chunks

Mix together: graham crackers, sugar, peanut butter, butter. Spread in greased cookie sheet.
Melt chocolate and spread on top. Cool in fridge and cut into squares.

Note: When I use semi sweet chocolate I put in a can of sweetened condensed milk when melting the chocolate.

Thursday, January 18, 2007

Macaroni Pie

Grated Cheese

Boiled Macaroni

Cheese on Macaroni.

Blend the egg and milk (binding agent)

Add the egg and milk mixture

Cheese on top

Bake 350 for 45 mins


Trini Food things missed :(

Trinidad is great. :)

Heavy pots on the stove

The old kitchen.
Remember the bars on the windows?
Just like Miami

Mangoes, Mangoes.
Pigeon Peas and corn dumplings

Butter Rice and Black Eyed Peas (only a little peas).

The pantry where we leave things "To Ripe"
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