Thursday, April 27, 2006
LA The 215
Posted by Vinny & Stacey at 11:10 AM 0 comments
Friday, April 14, 2006
Good Friday
Rain Rain Go Away..Come again another day..
I, like everyone else is tried of the rain!
Yesterday was sooo beautiful! Will it ever end???
I made sushi for everyone, I left for Andrews hockey game early to go to Jim & Hedy's to drop off their plate. I left pretty early for Andrews game we didn't make it to San Jose. I got stuck in the Bank Robbery high speed chase on 680!! $$$ all over the freeway!
Needless to say, he missed his game. Saturday Is the last one of the season.
We all turned around and went home then I made dinner for Nicole, Andrew, Katie, AJ & Ian.
Today I've just been cleaning and doing laundry.
Posted by Vinny & Stacey at 11:13 AM 0 comments
Tuesday, April 11, 2006
Monday, April 03, 2006
What's Cookin'?
Fall River Clam Roll
I made these today. I subsituted the fresh clams for a can of baby clams I drained. Yummm
For the tartar sauce:
1 egg
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley leaves
1 tablespoon capers
2 tablespoons chopped green onions
1 cup olive oil
1 tablespoon Creole or whole-grain mustard
1 teaspoon salt
1/4 teaspoon cayenne pepper
4 dozen Ipswich clams, shucked
Essence, recipe follows
1 cup milk
Vegetable oil, for frying
1 cup cornmeal
1 cup all-purpose flour
4 hot dog rolls
Melted butter, for brushing the rolls
1 cup shredded lettuce
2 pieces parchment paper, cut in half
Vinegar, for serving
Lemon wedges, for serving
Potato chips, for serving
Make the tartar sauce by combining the egg, garlic, lemon juice, parsley, capers and green onions in a food processor. Puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the mustard, salt, and cayenne and pulse once or twice to blend. Transfer to a non-reactive bowl and refrigerate for at least 1 hour before using. Best if used within 24 hours.
Season the clams with Essence. Cover the clams with the milk and refrigerate for 1 hour.
Preheat a deep-fryer or several inches of oil in a deep saucepan to 360 degrees F.
Remove the clams from the refrigerator and drain completely. In a shallow bowl, combine the cornmeal and flour. Season with Essence. Dredge the clams in the seasoned flour, coating each clam completely. Place the clams in a wire basket and shake the clams, removing any excess flour. Fry the clams in the hot oil until crispy and golden brown, about 3 to 4 minutes. Remove the clams using a slotted spoon or strainer and drain on a paper-lined plate.
Open the rolls and brush lightly with melted butter. Place, cut side down, in a hot skillet and cook until lightly toasted, about 2 minutes.
To serve, spread tartar sauce on both sides of each of the rolls. Divide the clams evenly among the rolls. Top with shredded lettuce, roll sandwich in parchment paper, and slice in half. Serve with vinegar, lemon wedges and potato chips.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
http://www.foodnetwork.com/
Posted by Vinny & Stacey at 8:49 PM 0 comments
Everyday Positive Thinking
Men,
take her side when she's upset with someone.
Women,
tell him, "It's not your fault."
~John Gray
Posted by Vinny & Stacey at 4:47 PM 0 comments