Thursday, December 24, 2009

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Thanksgiving cocktails Thanksgiving is just 24 hours away and the main focus should be on that succulent turkey. There are so many more delicious accompaniments that are going to make this celebration an absolute delicious and mouth watering experience. My first experience preparing a turkey was back in college in the early 80s when my roommate's mother and my mother were coming to visit to help celebrate the Thanksgiving weekend. Needless, to say we had the works and they were both pleasantly surprised that the turkey came out moist and sumptuous. What would a thanksgiving celebration be without cocktails? There are some seasonal cocktails (alcoholic and non-alcoholic) that you can add to your dinner and your celebration. Try adding a 'Canadian stone fence' which includes apple cider, triple sec, Canadian whisky and simple syrup. A 'Thanksgiving Cocktail' successfully combines lemon juice, apricot brandy, dry vermouth and gin shaken with ice served in an old fashioned glass. If you like mixing champagne and fruit juices try the 'Apple Cider Sparkle' with apple cider, cranberry/raspberry cocktail (orange juice, orange-mango or your favorite juice blend), champagne (or sparkling wine) and lemon juice. I forgot to mention that there are a lot of calories in some of your favorite alcoholic beverages. In regular beer there are 85 calories, mojitos 160 calories, red wine 80 calories, cosmopolitans 150 calories, margarita 450 calories, white Russians 360 calories. Despite the calorie count if you indulge in sipping socially, drink responsibly and make sure to work off the high calories in some of your favorite alcoholic beverages. If you have a favorite culinary adventure that you would like to share, send us an e-mail because cooking is about sharing and having fun in the process. So allow me to share the great recipes from Roscoe's Kitchen and be sure to listen to Star 106.5 FM every weekday at 6:30 p.m. Make sure and e-mail us at roscoeskitchen@ivoryglobalpromotions.com with your comments and recipes so that we could share your experiences and creations with our audience. And now our feature recipes...... Monday, November 23, 2009 – Friday, November 27, 2009 Barbecue Lobster Tails with Avocado Sauce Fresh lobster tails barbecued with seasonal avocado made into a delicious sauce. For this dish we are going to need just a few ingredients: 1/4 cup dry white wine, 1 tbsp. honey, 1 tsp bottled chopped chillies, 1 garlic clove crushed, 1 tbls olive oil, 4 fresh raw lobster tails. Avocado Sauce, 1 med ripe avocado mashed, 3 tsp lemon juice, 2 tbls sour cream, 1 sm tomato, chopped finely. Salt and pepper, to taste Preparation: Combine wine, honey, chopped chillies, garlic and oil in jug, mix well. Use a sharp knife or kitchen scissors to cut along the soft shell on the underside of the lobster tail. Gently pull shell apart and ease raw flesh out with fingers. Place lobster in shallow non-metal dish. Pour over marinade; stir well. Cover, refrigerate several hours or overnight. Prepare and light barbecue 1 hour before cooking. Cook lobster tails on hot lightly greased barbecue grill or flatplate until the lobster turn opaque turning frequently. Brush with marinade until cooked through. Slice into medallions and serve with avocado sauce and a green salad. To make avocado sauce: Combine avocado, juice and sour cream in bowl; mix well. Add tomato and combine with avocado mixture; add salt and pepper to taste. Tuesday Tri-Color Pasta Salad This salad could be served warm or cold. You can store leftovers in the refrigerator and serve the next day as a cold salad. It is delicious either way. For this dish we are going to need just a few ingredients: 2 tbsp. olive oil, 2 tbsp. white wine vinegar, 1 sm garlic clove, halved, 13 oz tri-color pasta spirals, 1 tbls olive oil, extra 1/2 cup sun-dried tomatoes in oil, drained, 1/2 cup black pitted olives, 3-1/2 oz parmesan cheese, 1 cup quartered artichoke hearts, 1/2 cup shredded fresh basil leaves Preparation: Combine olive oil, vinegar and garlic in a small screw top jar. Shake well to mix and allow to stand for 1 hour. Cook pasta in a large pan of boiling water unit lust tender. Drain and toss with extra olive oil while still hot. Cool completely. Cut sun-dried tomatoes into fine strips and cut olives in half. Cut parmesan cheese into paper thin slices. Place pasta, tomatoes, olives, cheese, artichokes and basil in a large serving bowl. Pour dressing over, remove garlic pieces, and toss to combine. Serve immediately. Wednesday Red Potato Salad This red potato salad is a different type of potato salad to the one that we make here in The Bahamas. For this dish we are going to need just a few ingredients: 2 lb 12 oz red potatoes, 1 med red onion, 2 tbs oil, 3 rashers bacon, finely chopped, 3/4 cup whole egg mayonnaise, 3/4 plain yogurt, 3 spring onions (scallions), finely chopped. Preparation: Scrub potatoes thoroughly and cut into 1 ? pieces. Do not peel potatoes; the skin provides color and texture in the salad. Potatoes should be well scrubbed and thoroughly dried before use. Cook potatoes in large pan of boiling water until just tender. Drain and cool completely. Cut onion in half and slice finely. Heat oil in frying pan. Cook bacon until well browned and crisp. Drain on paper towel. Place potatoes, bacon and onion in a large mixing bowl. Combine mayonnaise, yogurt and spring onions in a small mixing bowl, pour over potato mixture. Fold through gently, taking care not to break up potatoes. Transfer to a large serving bowl and serve at room temperature. SOURCE SENSATIONAL BARBECUE Thursday Pork w/ Marsala Wine and Juniper Although most frequently used in desserts, Sicilian marsala gives savory dishes a rich, fruity tang. Use good quality butcher's pork that won't be drowned out by the flavor of the sauce. For this dish we are going to need: 1 ounce dried porcini Mushrooms 4 pork cutlets 2 teaspoons balsamic vinegar 8 garlic cloves, 1 tablespoons marsala wine Several rosemary sprigs 10 juniper berries, crushed Salt and ground black pepper Noodles and green vegetables, to serve Preparation: Put the dried mushrooms in a bowl and just cover with hot water. Let stand. Brush the pork with 1 teaspoon of the vinegar and season with salt and pepper. Put the garlic cloves in a small pan of boiling water and cook for 10 minutes, until soft. Drain and set aside. Melt the butter in a large frying pan. Add the pork and cook quickly until browned on the underside. Turn the meat over and cook for another minute. Add the marsala, rosemary, mushrooms, 4 tablespoons of the mushroom juices, the garlic cloves, juniper and remaining vinegar. Simmer gently for about 3 minutes, until the pork is cooked through. Season lightly and serve hot with noodles and green vegetables. Friday PENNE WITH PUMPKIN, BAKED RICOTTA AND PROSCIUTTO This delicious pasta recipe features the delicate flavor of pumpkin blended with the baked ricotta cheese. For this dish we are going to need... 1lb 2oz Penne pasta 1lb Butternut pumpkin (squash) cut in 1/2 inch cubes 1/4 cup Extra virgin olive oil 2 Garlic cloves, crushed 3 1/2oz Semi-dried (sun blushed) tomatoes, chopped 4 Slices prosciutto, chopped 9oz baked ricotta cheese cut into 1/2 inch cubes 3 tbsp. shredded fresh basil Directions Cook the pasta in a large saucepan of boiling water until al dente. Drain. Meanwhile, cook the pumpkin in a saucepan of boiling water until tender, then drain well. Heat the oil in a large saucepan, add the garlic and cook over medium heat for 30 seconds. Add the tomato, prosciutto, pumpkin and penne and toss gently over low heat until heated through. Add the baked ricotta and the basil, season and serve immediately. Source: Quick Pasta Recipes – Bay Publishing SPICE OF THE WEEK Our spice of the week: Sorrel The name sorrel is derived from the Germanic word sur, and the old French word surele, both meaning sour. It is an ancient herb used by Egyptians and Europeans to impart acidity to foods. Today, it is a popular flavoring for whitefish, soups, and salads in French cooking. Another sorrel called Jamaican sorrel is from the Hibiscus family and used in beverages and preserves of Mexico and the Caribbean. Native to Europe and west Asia, sorrel is now cultivated in France, Egypt, and parts of Europe and the United States. Sorrel has large, light to dark green, oblong-shaped, spinach like leaves. It comes fresh or frozen and chopped or whole. Its taste ranges from a refreshing, sharply acidic, or astringent spinach- like taste with bitter notes to a milder, lemony taste. The younger leaves are less acidic. The French variety has slight citrus like notes. The dried leaf loses its citrusy like flavor. The fresh leaf and flower are high in vitamin C, potassium, phosphorus, calcium, and magnesium Wednesday, November 25, 2009