tag:blogger.com,1999:blog-60859469164891337622024-02-07T21:20:08.933-08:00Sauce du Jourchef, author, mermaid, perfectionist, procrastinator, lover of dogs, shoes and shiny things
Sauce du Jourhttp://www.blogger.com/profile/09615040167409344436noreply@blogger.comBlogger180125tag:blogger.com,1999:blog-6085946916489133762.post-13339501175175801642017-11-13T14:36:00.001-08:002017-11-17T19:26:07.725-08:00My Quail's Egg Addiction<div style="line-height: 100%; margin-bottom: 0in;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I may as well just go ahead and say it.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Hi. My name is Coco and I'm an addict. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">No, not wine. Not pills. But an addict just the same. See I'm addicted to quail's eggs. There I said it. Man that feels good to admit. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">There is just something about those cute little speckled orbs that I can't get enough of. I mean, if they were sparkly I would wear them. Like big diamonds, which I also can't get enough of. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">On Halloween I
gave hard boiled quail's eggs to my trick-or-treaters and let me tell
you, those kids <b>LOVED</b> them! Never mind the fact that they thought they were
chocolate eggs. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Yolks on them! Baaahahahahaha-giggle-snort.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6fatbb9S13Vldsxn5SR6tQzj4bAnyA1Y6DuWZCZrALc86k6JaBwQUAZRcWUJuAN7mTqCPwCvlClUeOfiAkKWAIS4a59aP37vJTzQj2RpNpd_vwGHU34_wJih0fX76zqZsVKcmtAVfePZD/s1600/halloween.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="898" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6fatbb9S13Vldsxn5SR6tQzj4bAnyA1Y6DuWZCZrALc86k6JaBwQUAZRcWUJuAN7mTqCPwCvlClUeOfiAkKWAIS4a59aP37vJTzQj2RpNpd_vwGHU34_wJih0fX76zqZsVKcmtAVfePZD/s400/halloween.jpg" width="373" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look how happy those little urchins are!<br />
Makes my heart sing!</td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Anyhow this addiction has been going on since about 2013. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>HOW IT HAPPENED:</b> 2013 - We were living in Denver while The Big Guy was undergoing a bone marrow transplant. When I wasn't at the hospital, I was fine dining my way through Denver's best restaurants and poking around gourmet grocery stores. One day I hit up an Asian market and that is where my addiction first reared it's ugly little head. I hadn't even eaten one yet but I was hooked by their cuteness. They were kind of like a puppy egg.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I call up my friend google and I find out they only have 17 calories per egg, which is exactly 128743 fewer calories than whats in a Cadbury egg, which I could eat a dozen of too. And at $1.79 per pack at the Asian grocer (which is like $23.16 less than 15 Cadbury eggs) they had me. The next thing I know I'm strung out on <strike>crack </strike>quail eggs every day. </span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhQmHEC0kd86xdYLi6MASTM72oUhPyo6pct7UER-DKCEQQ-i_XNprCjAeTlaQV9I3bWEVXNbC6a4-Uzt6dbdgMN-S5aOZAHFakpuH_7o4JQ3d95srm4XSh4yYi_c1zNv29_WNkYjamGIg4/s1600/quail+e.jpg" imageanchor="1" style="font-family: "Times New Roman"; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="640" data-original-width="416" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhQmHEC0kd86xdYLi6MASTM72oUhPyo6pct7UER-DKCEQQ-i_XNprCjAeTlaQV9I3bWEVXNbC6a4-Uzt6dbdgMN-S5aOZAHFakpuH_7o4JQ3d95srm4XSh4yYi_c1zNv29_WNkYjamGIg4/s320/quail+e.jpg" width="208" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A perfectly poached quail egg.<br />
My favorite way to eat them</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcZ4GqUl5vqI4OEbBwwPHsQ3mG9GRBiaMQTuvlwIPtuEx1sedetHmE_uDR9iDsdhs5Yd9Icu6l9OxnOr94uK9abVb1Qnej0fLXWC67GIw02__dE3GDPvGnM6fn_BvJtkvz48_d1nPZTtJT/s1600/q+egg.jpg" imageanchor="1" style="font-family: "Times New Roman"; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcZ4GqUl5vqI4OEbBwwPHsQ3mG9GRBiaMQTuvlwIPtuEx1sedetHmE_uDR9iDsdhs5Yd9Icu6l9OxnOr94uK9abVb1Qnej0fLXWC67GIw02__dE3GDPvGnM6fn_BvJtkvz48_d1nPZTtJT/s320/q+egg.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These babies are poached and yes I know they look like sperm.<br />
I just pinch that little tail off, as evidenced by the two on the left.</td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">So imagine my delight when Albertsons in Sheridan starting carrying them! Yep, that was me doing the happy dance in the egg isle. And me, standing guard over them to make sure only the </span><b style="font-family: arial, helvetica, sans-serif;">Worthy Looking People</b><span style="font-family: "arial" , "helvetica" , sans-serif;"> could buy them. Well, there weren’t any </span><b style="font-family: arial, helvetica, sans-serif;">Worthy Looking People </b><span style="font-family: "arial" , "helvetica" , sans-serif;">(except one) so I pretty much bought them all. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">I did apologize to the ONE </span><b style="font-family: arial, helvetica, sans-serif;">Worthy Looking Lady </b><span style="font-family: "arial" , "helvetica" , sans-serif;">about our little episode at the check out, when she called for a manager because she thought I was trying to </span><i style="font-family: arial, helvetica, sans-serif;">steal </i><span style="font-family: "arial" , "helvetica" , sans-serif;">her one measly pack of eggs. It was just a little misunderstanding. </span><i style="font-family: arial, helvetica, sans-serif;"><b>As if.</b></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">And guess what? Alberstons <i>restocked</i>; meaning I don't stand in the egg isle anymore. True, it's mostly due to the restraining order. Minor detail, but yes, that was me patrolling the parking lot to let the <b>Worthy Looking People </b>know that if they buy the eggs I don't have to, because Albertsons will still BRING IN MORE!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As of now I really have no intention of getting professional help. I go to the store every other day and buy at least 2 or 3 packs, which has 15 adorable speckled eggs in each (FYI they are $2.99 at Albertsons [the people aren't real Asians]) and I eat approximately 6 to 8 cute eggs each day. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">You do the math. As of now I have about 162 quail eggs in my refrigerator, which by the way is just slightly more than the number of chihuahuas I have. And I just can't stop myself. By Christmas I figure I will have approximately 9,268 quail eggs <strike>(and likely a few more dogs)</strike>. Hey girls, guess what ya all are getting for Christmas? </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If you are looking for a dealer let me know; I'll be in the alley behind Albertsons. Just ask if I'm the "lady selling the <i>Cadbury Eggs</i>" and wink three times. Buddy, I'm telling you....we will have struck a deal!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Now my only fear is that I will wake up from this dreamy dream and tomorrow there will be NO quail eggs at Albertsons! That lady in the alley being restrained and put into a straight jacket and screaming bloody murder? Yeah, that will be me too. </span><br />
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<b style="font-family: arial, helvetica, sans-serif;">FOR REALS:</b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">To crack open a quail egg, use a serrated knife and cut off the upper 1/3 of the fat end and slide it into a dish. The egg is mostly yolk, so if you crack it against the counter or a bowl, you'll likely break the yolk. They poach or fry up in less than a minute and can be hard boiled in about 2-3 minutes. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSsA64VTrRRFHk1YdGGu_iA1xSqpE9PgqIvUAb96wYLIMAXUbQwoMCTUR3boV3odvzhWu68RutKVENY9iNsLiv88nPa92Ets-GEYBgzLpTyooq1_11mqqnJYts02NskeaoFM54HA-xgLAK/s1600/egg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="853" data-original-width="640" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSsA64VTrRRFHk1YdGGu_iA1xSqpE9PgqIvUAb96wYLIMAXUbQwoMCTUR3boV3odvzhWu68RutKVENY9iNsLiv88nPa92Ets-GEYBgzLpTyooq1_11mqqnJYts02NskeaoFM54HA-xgLAK/s400/egg.jpg" width="300" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWxDXWjOCCmFLIQB1cUM-M0WRSEY9wq05cT_tMiDrSwG7O0Q9BIp9po5rcQQkGGVTJAGzlaYXCyzsgeRCxX3ybjiQBYBENs2UwI4N9vOoNzvgTzXhmd6SbJ6slNkiYtSD7PrsIaR3uyQnh/s1600/egg.jpg" imageanchor="1" style="font-family: "Times New Roman"; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="324" data-original-width="640" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWxDXWjOCCmFLIQB1cUM-M0WRSEY9wq05cT_tMiDrSwG7O0Q9BIp9po5rcQQkGGVTJAGzlaYXCyzsgeRCxX3ybjiQBYBENs2UwI4N9vOoNzvgTzXhmd6SbJ6slNkiYtSD7PrsIaR3uyQnh/s400/egg.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">L-R Perfectly soft at 2:30 minutes-barely soft at 3 and just hard at 3:30 </td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>PRINT RECIPE:</b> </span><a href="https://sites.google.com/site/saucedujour/poached-quail-s-egg-with-applewood-smoked-bacon-potatoes-and-chives?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" style="font-family: arial, helvetica, sans-serif;" target="_blank">Poached Quail's Egg with Applewood Smoked Bacon, Potatoes and Chives. </a><br />
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Bonus facts</b>: they contain 13% protein compared to 11% found in chicken eggs, 140% of vitamin B1, compared to 50% found in chickens. Plus, they boost metabolism, reduce BP, improve vision and soothe allergies. Another beni is that they don't carry bacteria</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> (like salmonella) because of an increased amount of Lysozime and the fact that they have a higher body temp them a chicken. I could go on and on of the health benefits or you can just <a href="https://www.organicfacts.net/health-benefits/animal-product/quail-eggs.html" target="_blank">click here</a> to read for yourself.</span></i></div>
Sauce du Jourhttp://www.blogger.com/profile/09615040167409344436noreply@blogger.com3tag:blogger.com,1999:blog-6085946916489133762.post-76928967285474860112017-04-01T10:55:00.003-07:002017-04-01T10:55:33.523-07:00Bake a Baby a Booze Cake ~ BUSTED!<div style="background-color: white; font-stretch: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;">
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Today
is Daughter #2's (aka Hates Everything) birthday...her 30th. And 10,220 days ago (give or take) I baked her
a Kahlua cheesecake for her second birthday. About 1825 days ago she
saw the picture of the smiling baby (her) with said cake. Since then
she has been holding a grudge against me because I "baked a baby
a Kahlua cake." She likes to bring it up and rub my face in that
cake, as if it says something about my parenting skills.
Jeez...twenty-eight years ago nobody was busting my chops over this,
but now...honey let me tell you...times they have a changed.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">For
starters, don't even think about baking your little darlin' a booze
laced birthday cake, let alone let them have a little red beer for
breakfast. And God forbid, don't get caught slipping them a baby
Ambien. I'm here to tell you, shit WILL hit the fan and you will not
get to babysit your granddaughter unsupervised.
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">This
is that story. I'm re-posting it ~ because one, I find it to be
hilarious and now at age 30 The Big Guy and I still can't get it
right. Need proof? Yesterday I told him to got to town and buy her a
birthday cake.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> "She only likes white cake with white
frosting. No chocolate," I told him. (Now you understand why we
refer to her as Hates Everything.)<br /> "Maybe I'll get her
red velvet," said the guy who can't hear a bomb go off.<br /> Me: "Didn't you hear me....she likes white. Red velvet is just
chocolate with red food coloring. So no."</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> The
guy who can't hear came home with the worst specimen of a red velvet
cake I've ever seen. Her name was even spelled wrong, by what looks
like to have been a first grader. (Thanks Albertsons-looks like you
put the "h" on and then changed your mind because it didn't
fit and/or because you wanted to make me look like a lousy mother.
I'm so on to you!) </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> I should have just went ahead and made the damn
Kahlua cake again and let her hold that grudge for another twenty-eight
years.</span><br />
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<b style="background-color: white;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">Happy Birthday Savannah! </span></b></div>
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<b style="background-color: white;"><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">Love you more than cake...<strike>even Kahlua Cake...nevermind.</strike></span></b></div>
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<span style="font-family: arial, tahoma, helvetica, freesans, sans-serif;"><span style="background-color: white;"><b>(See original post below.)</b></span></span></div>
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<b><i> </i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy7DWTBUuyBW7s636SbJ3QM9vbLr7IUu20kqRxork8_0ff3HbNLVus1azew_TVdVSnsm4gRSoUCTZRpeEFqOD0PJxwL5YHxktCLnhwCpc2jeFnUJPC6eU34j_9Hd03Wef7mFNw794kW70/s1600/FullSizeRender+%252841%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="393" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy7DWTBUuyBW7s636SbJ3QM9vbLr7IUu20kqRxork8_0ff3HbNLVus1azew_TVdVSnsm4gRSoUCTZRpeEFqOD0PJxwL5YHxktCLnhwCpc2jeFnUJPC6eU34j_9Hd03Wef7mFNw794kW70/s400/FullSizeRender+%252841%2529.jpg" width="400" /></a></div>
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<a href="http://saucedujour.blogspot.com/2011/02/guilty-as-charged.html" style="color: #32bb98; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 30px; font-style: italic; text-decoration: none;">Guilty As Charged</a><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 15.4px;">Paisley’s mom (who I will refer to as “The Prosecutor” in this piece) was grilling me like she was suspicious about whether or not I was her biological mother. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> “How old was I when I rolled over? What was my first word? At what age did I crawl? What about when I got my first tooth?"</span></div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIHN74kvKWiYNfQrLjlc3fqFrpfXkq2kp-sjda9TMXnoWHqoshFizU1MeRSb6huu-zsMHEEjRImvJXVzki2BUwdes8ZuS4r2FVw4gSXIDWxXZTyGhJ4dMQoJbNk6mXztp8YpC8lTiN250/s1600/041.JPG" imageanchor="1" style="color: #32bb98; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="225px" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIHN74kvKWiYNfQrLjlc3fqFrpfXkq2kp-sjda9TMXnoWHqoshFizU1MeRSb6huu-zsMHEEjRImvJXVzki2BUwdes8ZuS4r2FVw4gSXIDWxXZTyGhJ4dMQoJbNk6mXztp8YpC8lTiN250/s400/041.JPG" style="background: transparent; border: none; box-shadow: rgba(0, 0, 0, 0.0980392) 0px 0px 0px; padding: 0px; position: relative;" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.32px;">The Prosecutor and my next victum</td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> Ok, here’s the truth: I don’t’ remember what size pants I wear without looking at the tag and suddenly I’m supposed to remember little details from 23 years go. Not happening—I think I may have slept since then. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> “Just go get your baby book and look in there,” I told her. “I’m sure I wrote it all down.” All was going well as we looked back over that first year. Milestones were duly noted, snippets of hair displayed and the tooth chart was appropriately numbered in order, complete with date.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> Then we came to the page marked <em><strong>1st Birthday.</strong></em> Smiling baby…check. Cake…check. One candle, party hat and presents…check, check and check. I’m sure my <em>Mother of the Year </em>award was just out of camera range. So far, so good.</span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 15.4px;"> Then we flipped the page to her <em><strong>2nd Birthday.</strong></em></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 15.4px;"> “What the hell is that?” The Prosecutor demanded, pointing at a photo. I leaned in to take a closer look and to read what I had so thoughtfully written, which said something about the fact that I had baked her a Kahlua cheesecake and that we had had a…ahem, <em>“private party”</em> (read; no guests). </span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 15.4px;">Court was now in session. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 15.4px;"> “You baked me a Kahlua cheesecake?” The Prosecutor said, like it was a crime. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 15.4px;"> “What’s wrong with that?” I asked her, "Kahlua cheesecake is good." </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 15.4px;"> “I was two Mom,” she snarled, pointing the peace sign at me like she was picking me out of a lineup. “Why would you bake a two year old a cake with booze in it?” </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 15.4px;"> “Hey, it’s not like it had rat poison in it,” I said. “And at least I put your picture in the book,” I pointed out, dodging her question which was shaped like a bullet. She leaned in and upon closer examination of Exhibit A, noticed that there was only about two-thirds of a Kahlua cheesecake with 2 mismatched candles, which caused her to cross examine me even further. </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 15.4px;"> “And look at that cake, where is the rest of it? It looks like some cake that was baked a few days before and then at the last minute had a couple of candles stuck in it,” she said, accusing me of the unthinkable. </span><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="font-size: 15.4px;"></span></span><br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44mipSRelcO2vh-wK-fMckJ1p9fevMNrhtDPyoaqQeZG_LbHlpz0GBHAOpCfgu219MwEQmJjTRDO312FBrKTYCHW41nkXL6UbTlgY76U6_g6gvDtbayOEuDuUVXt-cdFB-8fadL4QZ4M/s1600/002.jpg" imageanchor="1" style="clear: right; color: #32bb98; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="400px" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44mipSRelcO2vh-wK-fMckJ1p9fevMNrhtDPyoaqQeZG_LbHlpz0GBHAOpCfgu219MwEQmJjTRDO312FBrKTYCHW41nkXL6UbTlgY76U6_g6gvDtbayOEuDuUVXt-cdFB-8fadL4QZ4M/s400/002.jpg" style="background: transparent; border: none; box-shadow: rgba(0, 0, 0, 0.0980392) 0px 0px 0px; padding: 0px; position: relative;" width="337px" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.32px;">The Prosecutor and her Kahlua Cheesecake on her 2nd Birthday<br />
(Notice the missing chunk?)</td></tr>
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<span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="font-size: 15.4px;"></span></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 15.4px;"> “Well you look happy and you are smiling,” I pointed out.</span><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="font-size: 15.4px;"> </span></span><br />
<span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="font-size: 15.4px;"> </span></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 15.4px;"> “You forgot my birthday didn’t you?" she said, demanding the truth. “And where are my friends and my party hat?” The Prosecutor asked, cross-examining me.</span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 15.4px;"> </span><span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="font-size: 15.4px;"></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 15.4px;"> “You didn’t have any friends and I’m pretty sure the cake wasn’t leftover. I think we cut it before we took the picture.” I said, perjuring myself even further.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 15.4px;"> “Aha! You forgot my birthday and you fed me a leftover Kahlua cheesecake," she said, like Child Protective Services should have been notified.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;">"Oh my God, it wasn’t like it was your first one,” I said, before I had thought to plead the 5th. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">"And </span><span style="font-family: "arial" , "helvetica" , sans-serif;">give me a break—it was a Kahlua cheesecake not a vodka cheesecake." I said in a last ditch attempt to save my aforementioned <em>Mother of the Year</em> award.</span><em></em></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 15.4px;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 15.4px;"> She wasn't buying it. She demanded to know what kind of cake I had made for her 3rd birthday.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 15.4px;"> "I don’t remember," I told her, "probably Baileys." I heard the gavel fall as she rested her case.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Jeez, never mind that I had managed to number all her teeth on the dental chart or that I had her immunizations up to the minute. Noooo, bake a baby a Kahlua cheesecake and you could wind up in the electric chair.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> "Let me make it up to you," I said. "I’ll make Paisley her 1st Birthday cake."</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 15.4px;"> "You do and I'm seeking the death penalty," The Prosecutor said.</span></span><br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_oQoSfUsmVzde7aC0IDAmX27zh02eAXzLj2UJDaG_vl2tGJiH2oNai2AFaaAJi3pYEMEgnSCo4eck1LiaZZiPp7ix9nGTbsmNNudwgsfQPruo-q0ncvyys4St0nb8uhEB7dKcY8J4iA/s1600/003.jpg" imageanchor="1" style="color: #32bb98; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="320px" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_oQoSfUsmVzde7aC0IDAmX27zh02eAXzLj2UJDaG_vl2tGJiH2oNai2AFaaAJi3pYEMEgnSCo4eck1LiaZZiPp7ix9nGTbsmNNudwgsfQPruo-q0ncvyys4St0nb8uhEB7dKcY8J4iA/s320/003.jpg" style="background: transparent; border: none; box-shadow: rgba(0, 0, 0, 0.0980392) 0px 0px 0px; padding: 0px; position: relative;" width="236px" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.32px;">The Prosecutor on her 2nd Birthday.<br />
Do you think she looks happy, or is just me?</td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 15.4px;"><strong>Of course I am posting the recipe for Kahlua cheesecake <span style="font-size: xx-small;">(which by the way came from her Aunt Valli more than 20 years ago.)</span> which is the one pictured above. If you decide to make it for your kids/grandkids birthday have an alibi and an attorney ready. Go to the "Desserts" tab at the top of this page to find the recipe. </strong></span></div>
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Sauce du Jourhttp://www.blogger.com/profile/09615040167409344436noreply@blogger.com1tag:blogger.com,1999:blog-6085946916489133762.post-36820976857866089012016-12-11T20:10:00.002-08:002016-12-11T20:10:54.012-08:00Scallops 101 <span style="font-family: "arial" , "helvetica" , sans-serif;">I came up with this easy recipe the other night for two reasons: 1. I had scallops that I needed to use up and 2. I wanted to do something quick and easy. What resulted was a delicious dish that will not only end up on my keeper list but will likely be an entree in one of the SdJ Cooking Classes. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioQkf2yKHil8GWQS4j9DdPLbvuVT3vAxcfUtoJ5Et_T_ad2fO9zGMB7srDRgn7V_pCHGskBQ1p0t0KMGFFSRQGAoDcA4tZOT5zeEKTKGJmf6IpK84WgLyJYtoOXQaAuDBt9DAIYRU-QDdt/s1600/scallopbrbtr.jpg" imageanchor="1" style="font-family: "Times New Roman"; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioQkf2yKHil8GWQS4j9DdPLbvuVT3vAxcfUtoJ5Et_T_ad2fO9zGMB7srDRgn7V_pCHGskBQ1p0t0KMGFFSRQGAoDcA4tZOT5zeEKTKGJmf6IpK84WgLyJYtoOXQaAuDBt9DAIYRU-QDdt/s640/scallopbrbtr.jpg" width="584" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brown Butter Scallops with Tomato Puree and Pancetta</td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It also occurred to me that almost everyone I know (except for Hates Everything) love scallops but not many of those people actually ever make them. For that reason I've decided to post a step by step fail proof method. Scallops for Dummies, if you will! </span><span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"> Scallops are one of the most challenging seafoods for many home cooks to perfect, but once you get the hang of it they are quite simple. While fast and easy, they are equally as easy to overcook. But fear not...once you get the method down you'll make perfectly seared scallops every time. Are you up for it? </span><span style="font-family: "arial" , "helvetica" , sans-serif;"> If so read on...If not, crawl back under your Velveeta covered fish sticks.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">First off, here's what you need to know: </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Wet, dry or diver: What's the diff, you ask?</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 15.5px;">• </span><span style="box-sizing: inherit; font-family: "arial" , "helvetica" , sans-serif; font-size: 15.5px; font-weight: 600;">Wet scallops</span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 15.5px;"> are shucked right on the boat shortly after being harvested. They are put directly into a container of cold water, which preserves them for a longer period. A preservative called sodium tripolyphosphate is added to the water to help preserve them and keep them from spoiling. The scallops </span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 15.5px;">will absorb water and plump up, which also means when you buy them you are paying for that extra water weight ~ up to 30%. The solution will dilute their natural pure flavor, giving them a soapy taste and a tougher texture. They also tend to be very white in color, which is another clue that they are wet. You've been in a restaurant and had those rubbery-chewy-disappointing scallops right? Now you know why. Plus, these scallops tend to be older by the time they get to the seller. My advise: ask the grocer/fish monger if they are "wet". If so, keep moving, nothing to see here folks.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 15.5px;">•</span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 15.5px;"> </span><span style="box-sizing: inherit; font-family: "arial" , "helvetica" , sans-serif; font-size: 15.5px; font-weight: 600;">Dry scallops</span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 15.5px;"> </span><span style="color: #423e3d; font-family: "arial" , "helvetica" , sans-serif; font-size: 15.5px;">are also shucked on the boat and immediately after they go into a dry container with no water or preservatives, which means that their flavor is more pure and concentrated (read: sweet and natural) and their color will have a slight pink or beige hue to it. The downside to this method is that they have a shorter shelf-life and cost a bit more. But, in buying dry scallops you are getting what you pay for because you aren't paying for water weight. Another bonus is that dry scallops are always going to be fresher when you buy them and with all seafood, fresher is ALWAYS better and dry scallops are ALWAYS better than wet scallops. Got it? Good!</span></div>
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<tr><td class="tr-caption" style="font-size: 12.8px;">Wet Scallops on the left / Dry Scallops on the right.<br />
Notice the liquid, plumped up look and color difference. (web photo)</td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">• <span style="box-sizing: inherit; font-weight: 600;">Diver scallops</span> refers to a method, not a type of scallop. They sound fancy, and they kind of are when you understand the way in which they are harvested. While most scallops are collected by dredging (dragging nets on) the ocean floor, diver scallops are harvested by hand by actual divers. This process is incredibly labor intensive, but it's far less damaging to the ocean environment. For this reason diver scallops are the most expensive scallops and you will likely only find them on a menu at a swanky restaurant. That being said, if you are dining at the <strike>Dead</strike> Red Lobster or a chain restaurant or some restaurant in a state that is not within 1000 miles of the coast, and the menu says, <i>"Diver Scallops",</i>or <i>"Day Boat Scallops"</i> feel free to turn your nose up because it's *coughbullshitcough*. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 15.5px;">• </span><span style="box-sizing: inherit; font-family: "arial" , "helvetica" , sans-serif; font-size: 15.5px; font-weight: 600;">Bay scallops </span><span style="box-sizing: inherit; font-family: "arial" , "helvetica" , sans-serif; font-size: 15.5px;">are just small scallops harvested in the shallow waters. Because of their size they are best prepared sauteed and are usually served in soups, salads or pastas.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLJj1q2t3omfCx1RWIXI03uVWVTCip5o-sZV-ZI_Wr3zlNBq543Jc5OK8xtHTdGW-QihruUgTn49xRhmcHiu1p_vf5Z-agWMVsg0xsW9LCbcUBg-45A5WhraZ5Dw_CNmiA9sOTG8yAAreR/s1600/Opened_scallop_shell.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLJj1q2t3omfCx1RWIXI03uVWVTCip5o-sZV-ZI_Wr3zlNBq543Jc5OK8xtHTdGW-QihruUgTn49xRhmcHiu1p_vf5Z-agWMVsg0xsW9LCbcUBg-45A5WhraZ5Dw_CNmiA9sOTG8yAAreR/s320/Opened_scallop_shell.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">An opened scallop. The adductor muscle - the one that<br />
opens and closes the shell, is the "meat" (web photo)</td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #423e3d; font-size: 15.5px;">No matter what you've heard, size does matter. You want the biggest, which are U-10s, meaning there will be "under 10" scallops per pound. This is the plump, perfect size for a seared scallop. They brown beautifully while the inside stays rare to medium rare, keeping them melt-in-your-mouth tender. Smaller ones will likely be overcooked (rubbery-chewy) in the middle by the time the outside is seared, so it's U-10's all the way! Two can easily be an appetizer serving, three a first coarse, and four an entree. With scallops it definitely go big or go home.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">U-10's - these four scallop equal about a half pound</td></tr>
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<span style="background-color: white; color: #423e3d; font-family: "arial" , "helvetica" , sans-serif; font-size: 15.5px;">So now to prep and cook them. If you've planned ahead, thaw them overnight in the refrigerator. If you're like me and come home and rummage through the freezer looking for dinner to magically appear, then put them in a baggie and put the baggie in a bowl to thaw under cool tap water. I know it seems crazy, but scallops are sensitive to water, so don't put them directly under running water to thaw. Not only will you wash away that natural yummy-ness, but you will cause them to soak up some water. When thawed, place them on paper towels to soak up any liquid (changing the towels often, as necessary) and pat dry. </span><span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
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<tr><td class="tr-caption"><span style="font-size: 12.8px;">My "dry" scallops - notice the pinkish-beige color, </span><br />
<span style="font-size: 12.8px;">especially noticeable against the white plate.</span><br />
<span style="font-size: 12.8px;">"Wet" scallops would be bright white.</span><br />
<span style="font-size: 12.8px;">These are patted dry and ready for the pan.</span></td></tr>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; font-size: 15.5px;">Keep it simple with such beautiful scallops. A little olive oil and salt and pepper is all you need.</span></div>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; font-size: 15.5px;">The secret to a beautifully caramelized scallop is a smokin' hot pan. Add a small amount of oil and when you see it shimmering you'll know the pan is ready. If cooking them in butter (which we are for this recipe) I don't add the butter until the pan is already hot, or the butter will burn, so adjust when to add the oil by the smoking point of whatever oil you are using. (Grapeseed, avocado, palm, canola have high smoking points and can be add at the beginning because they won't burn. Coconut oil, extra virgin olive oil have medium smoking points, and butter, safflower oil, sunflower oil all have a low smoking point, so will burn more easily). </span><a href="https://jonbarron.org/diet-and-nutrition/healthiest-cooking-oil-chart-smoke-points" style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 15.5px;" target="_blank">For a great chart click here.</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipRC6qWwfTUEUrozhNi7gmN1lTbvg0QCc20JgLuOFlxMYSihiIn8VzOeCqKsLyJclb-7kg_BG-GdIG1bKbokz_wMhKO0uyydV371ctAdktPPSmE36qmeA7fvV_8fh7xZn_G700MLSCwHmT/s1600/scallopbrnbut.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipRC6qWwfTUEUrozhNi7gmN1lTbvg0QCc20JgLuOFlxMYSihiIn8VzOeCqKsLyJclb-7kg_BG-GdIG1bKbokz_wMhKO0uyydV371ctAdktPPSmE36qmeA7fvV_8fh7xZn_G700MLSCwHmT/s400/scallopbrnbut.JPG" width="300" /></a></div>
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<span style="background-color: white; color: #423e3d; font-family: "arial" , "helvetica" , sans-serif; font-size: 15.5px;">As with all seafoods (and meats) you want the scallops to be room temp when they hit the pan so that the interiors aren't cold when you serve them. Brush the scallops with olive oil and season with salt and pepper. When the </span><span style="background-color: white; color: #423e3d; font-family: "arial" , "helvetica" , sans-serif; font-size: 15.5px;"> the pan is screaming hot, add the butter to melt. </span><span style="background-color: white; color: #423e3d; font-family: "arial" , "helvetica" , sans-serif; font-size: 15.5px;">When it gets bubbly add the scallops and then</span><span style="background-color: white; color: #423e3d; font-family: "arial" , "helvetica" , sans-serif; font-size: 15.5px;"> </span><b style="color: #423e3d; font-family: arial, helvetica, sans-serif; font-size: 15.5px;">DON'T TOUCH THEM!!! Ma'am, put your hands up in the air and step away from the pan!!! </b><span style="background-color: white; color: #423e3d; font-family: "arial" , "helvetica" , sans-serif; font-size: 15.5px;">When they are ready to be flipped over they will tell you and release themselves from the pan; about 1 to 1-1/2 minutes in. </span></div>
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<span style="background-color: white; color: #423e3d; font-family: "arial" , "helvetica" , sans-serif; font-size: 15.5px;">Using tongs turn them over and cook the other side. If you have enough butter in the pan, use it to baste while the second side cooks. If not don't worry about it...take this two minute to drink that <strike>bottle</strike> glass of wine that's been breathing. The top of the scallop will start to split a little and you can see the inside glisten. Again, it will release, so remove it from the pan, even if you don't think they are quite done, and hold on a warm plate (tented with foil) while cooking the remaining and making the brown butter sauce. You should have about 3-4 minutes max cooking time. </span></div>
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<span style="background-color: white; color: #423e3d; font-family: "arial" , "helvetica" , sans-serif; font-size: 15.5px;">Remember they will finish cooking even after pulled from the heat, so error on the underdone side because if you over cook them you will have a tough scallop. </span><i><span style="color: #423e3d; font-family: "arial" , "helvetica" , sans-serif; font-size: 15.5px;">Note: If using wet scallops you won't be able to get that nice sear because when they hit the pan the water and preservatives will release and you will be poaching them instead of searing them. Go ahead and pop some popcorn for dinner because</span><span style="color: #423e3d; font-family: "arial" , "helvetica" , sans-serif; font-size: 15.5px;"> you aren't going to want to eat the rubbery gumball that resembles a rocky mountain oyster, that's in your pan.</span></i></div>
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<tr><td class="tr-caption" style="text-align: center;">The brown butter ~ getting all rich, foamy, brown and nutty</td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 15.5px;"><span style="background-color: white; font-size: 15.5px;"><span style="color: #423e3d;">I</span> recommend doing the brown butter in a separate pan. The first time I made these I did it in the same pan that I had cooked the scallops in and by that time, the butter was more black than brown, from all the heat. Also the scallops had more time to cool off (and continue to cook) while the butter was browning. By doing it in a separate pan I could do it while they cooked so it all came together at about the same time. </span></span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #423e3d; font-size: 15.5px;"><span style="background-color: white; font-size: 15.5px;"></span></span><br /><span style="color: #423e3d; font-size: 15.5px;"><span style="background-color: white; font-size: 15.5px;"></span></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0eWfPF8ydEeohwJ2VIh6e5eKTgBn4lXcJDyvuko8axoznHjoarwPtq4wtaf_9gHz7st9LtLCvlJMLfRPKkEvWGkhKiuLqX6KASZQgfVEpkSbbOv3Z6qrrDblvzcrE1YtaD4GC9On503hs/s1600/scallopbrbtr1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0eWfPF8ydEeohwJ2VIh6e5eKTgBn4lXcJDyvuko8axoznHjoarwPtq4wtaf_9gHz7st9LtLCvlJMLfRPKkEvWGkhKiuLqX6KASZQgfVEpkSbbOv3Z6qrrDblvzcrE1YtaD4GC9On503hs/s640/scallopbrbtr1.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">OH MY GAWD! Just look at that bubbly brown butter. <br />
When this marries with the tomato puree and bacon,<br />
the decadence is like fireworks in your mouth<span style="font-size: 12.8px;">! </span></td></tr>
</tbody></table>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Fry up the pancetta or bacon ahead of time or while making the tomato puree. The puree can be made in about 30 minutes or can be made a day or two ahead and rewarmed. It's super easy and most of the time is for the simmer, so all in all this dinner can be made in less time then it takes for your wine to breathe. </span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">To serve: Either put smear or a circular dollop of tomato puree on the plate, top with scallops and drizzle a spoonful of brown butter directly over the scallop. Add the pancetta or bacon and some fresh basil. Serve immediately.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7T_EpWHW8msu-1jA8No_CUzz3zLsnssWOkf9J4Yg29LIMo-miX0RZ98iwtpO3zRaogITQgZoKsdXA8wJJOe98mvmskgS8ZUshcp7YKvz08c1UMsQ4V3P_mygyvqKDZCstshdvDYT-ky__/s1600/scallopbrbtr2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7T_EpWHW8msu-1jA8No_CUzz3zLsnssWOkf9J4Yg29LIMo-miX0RZ98iwtpO3zRaogITQgZoKsdXA8wJJOe98mvmskgS8ZUshcp7YKvz08c1UMsQ4V3P_mygyvqKDZCstshdvDYT-ky__/s640/scallopbrbtr2.jpg" width="571" /></a></div>
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<b style="background-color: white; color: #423e3d;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">You can find the recipe under the "Recipe Index" or the "Seafood" tab or just click on the link below.</span></b></div>
<div style="background-color: white; box-sizing: inherit; color: #423e3d; list-style: none; margin-bottom: 16px; margin-left: auto; margin-right: auto; max-width: 640px; padding: 0px;">
<br />
<div style="font-size: 15.5px;">
<a href="https://sites.google.com/site/saucedujour/brown-butter-scallops-with-tomato-puree-and-pancetta-1?pli=1&tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">PRINT RECIPE: Brown Butter Scallops with Tomato Puree and Pancetta</span></a></div>
<div style="font-size: 15.5px;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioMO7iINxKz6Gw0-wm3-BiSOcIKXZET6ovBu8jqkB6HbuomQq7H73ga_fSzwHPaJrqlLtKC5nWW7c01RxAoe80wuufJzvUg0sScRDytpe6HzKmn5yBPp1qDFOa3_Ts3X6Rx8wq6edAGCeY/s1600/scallop5.JPG" imageanchor="1" style="font-size: medium; margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioMO7iINxKz6Gw0-wm3-BiSOcIKXZET6ovBu8jqkB6HbuomQq7H73ga_fSzwHPaJrqlLtKC5nWW7c01RxAoe80wuufJzvUg0sScRDytpe6HzKmn5yBPp1qDFOa3_Ts3X6Rx8wq6edAGCeY/s400/scallop5.JPG" width="400" /></a></div>
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Sauce du Jourhttp://www.blogger.com/profile/09615040167409344436noreply@blogger.com0tag:blogger.com,1999:blog-6085946916489133762.post-11960840592989720642016-09-12T20:32:00.000-07:002016-09-17T17:04:47.884-07:00Josie's Journey: From Hell to Home<div style="line-height: 100%; margin-bottom: 0in; text-align: center;">
</div>
<div style="text-align: left;">
<span style="font-size: large; line-height: 100%;"><span style="font-family: "times" , "times new roman" , serif;">You know how
sometimes you just know? You know it; you feel it in your bones and
you know it's right. The universe is throwing it down and you just
gotta pick it up. That's how it was with Josie.</span></span></div>
<div style="text-align: left;">
<br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="line-height: 100%;">I first saw her
face...this face,</span><span style="font-size: x-large;"><b><span style="line-height: 100%;">↓</span></b></span><span style="line-height: 100%;">on December 23, 2015, when the feed from the
</span><a href="http://www.milldogrescue.org/" style="line-height: 100%;" target="_blank">National Mill Dog Rescue</a><span style="line-height: 100%;"> came up on my Facebook page. </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLHxlM-DCzzLfdkE6BU52YiqFKsSGQpdjY2NtXykCrVH0fwNkHrgaL_ntzl6v7e7DhtXb6wfTtKtRfAWvoFezvTVi5mzMc14jK0gYP3le2QMr9GggTyqmJmCaMUokU8GPitnoopYXP5ecH/s1600/Josie11.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLHxlM-DCzzLfdkE6BU52YiqFKsSGQpdjY2NtXykCrVH0fwNkHrgaL_ntzl6v7e7DhtXb6wfTtKtRfAWvoFezvTVi5mzMc14jK0gYP3le2QMr9GggTyqmJmCaMUokU8GPitnoopYXP5ecH/s400/Josie11.PNG" width="400" /></a></div>
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<div style="text-align: left;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="line-height: 100%;">I hit the “like”
button and commented, </span><i style="line-height: 100%;">“I'll take that baby,”</i><span style="line-height: 100%;"> and it was
pretty much in that instant that I knew she was mine. Or maybe I was
hers. I'm not sure which, but I knew we would be together. I was in love with that little face.</span></span></div>
<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRtcahspFnrSNbDz-Zi2h4wGk7O7D4MN3vuVHXCwzXfO3kUl4OVqiegRV4bP9XbHwsIw8uAsmM48qJlu_plSajCH_gJQ4cO5lmDTeXqIsvL9Eeug90CYFNCYNWM0SC9JpuFt4JlneBTv8p/s1600/Josie2.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRtcahspFnrSNbDz-Zi2h4wGk7O7D4MN3vuVHXCwzXfO3kUl4OVqiegRV4bP9XbHwsIw8uAsmM48qJlu_plSajCH_gJQ4cO5lmDTeXqIsvL9Eeug90CYFNCYNWM0SC9JpuFt4JlneBTv8p/s400/Josie2.PNG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif;">She's mine...she just<span style="font-family: "times" , "times new roman" , serif;"> <span style="font-family: "times" , "times new roman" , serif;">doesn't</span> know it yet.</span></span></td></tr>
</tbody></table>
<span style="font-size: large; line-height: 100%;"><span style="font-family: "times" , "times new roman" , serif;">Less than 2 weeks later, on January 6, 2016 (over 8 months ago!) I
was approved for adoption, so you know I was all over <span style="font-family: "times" , "times new roman" , serif;">it. </span>But then the proverbial shoe dropped. I didn't have a dog
proof fenced yard and Josie was a flight risk, as are most of the
mill dogs. Looking at my 2 acres of fenced-un-dog-proof yard I didn't
really see how I could make that happen, short of putting in an ugly
chain link kennel. </span></span><br />
<br />
<span style="font-size: large; line-height: 100%;"><span style="font-family: "times" , "times new roman" , serif;">I have to admit, thoughts of having to leash a dog
to take it out to pee at 2 or 4 or whatever AM, in the snow, gave me
pause. An un-potty trained adult dog who wanted to run away from me in the
dark on a minus zero degree night gave me a severe panic attack. Especially since now that I just open the door
and Elvis and Gracie run out, take care of biz and run back in. On a really cold night, if nature calls, Elvis will just pee in the shower (it's a guy thing) and Gracie will just hold it until a kidney ruptures (girl thing).</span></span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="line-height: 24px;"><br /></span></span><span style="font-size: large; line-height: 100%;"><span style="font-family: "times" , "times new roman" , serif;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHHjjqSlclAK_9MuqSQ50goLpZGmJErZlZeqdZYVTiq7oFW-JqlCx9uUl52DVbidRBTfVK7cYcSME5FORP-ydXnQghsdfiKqGhmIefNJytBbGvpjsv5zkj1t_7km2GiLGreBfyHsCi0fHo/s1600/P1010064.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHHjjqSlclAK_9MuqSQ50goLpZGmJErZlZeqdZYVTiq7oFW-JqlCx9uUl52DVbidRBTfVK7cYcSME5FORP-ydXnQghsdfiKqGhmIefNJytBbGvpjsv5zkj1t_7km2GiLGreBfyHsCi0fHo/s320/P1010064.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gracie and Elvis</td></tr>
</tbody></table>
</span></span><span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 100%;">So last January and February and March, I tried to put
Josie out of mind and accept the fact that I really wasn't the
perfect person to be adopting a dog, especially one with needs that I
couldn't meet. But I couldn't stop thinking about her and looking at
pictures of her and calling and e-mailing the people at NMDR, to the
point that a restraining order against me wouldn't have been out of </span><span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 100%;">the question.</span><br />
<span style="font-size: large; line-height: 100%;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"> <span style="font-family: "times" , "times new roman" , serif;"></span></span>Was she more socialized? Still a flight risk? Was a fence
really that big of a deal? No. Yes. And yes. Could I sleep at night
thinking that I may never be able to adopt her? Could I just give up
on her? Could we build a fence? No. No. And yes. Do they issue
restraining orders for dog stalkers? Ummmm????</span></span><br />
<span style="font-size: large; line-height: 100%;"><span style="font-family: "times" , "times new roman" , serif;"></span></span></div>
<div style="text-align: left;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS4X2tmQRX3nZcicsScGVOO1UIF-s0H-CJBAZ4QFZXS15lchuqa6Ij1gQrvUwS9bsrQ_QkKk6YTpVew1KB3-scZhs1FhAd4-qZaZGVm1qJY6GI8AYl0Z51jlO6qcGmsdrzK_KUPHny7F5F/s1600/Josie14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS4X2tmQRX3nZcicsScGVOO1UIF-s0H-CJBAZ4QFZXS15lchuqa6Ij1gQrvUwS9bsrQ_QkKk6YTpVew1KB3-scZhs1FhAd4-qZaZGVm1qJY6GI8AYl0Z51jlO6qcGmsdrzK_KUPHny7F5F/s400/Josie14.jpg" width="400" /></a></div>
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 100%;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 100%;">The Big Guy knew the
thought of not being able to adopt her was making me crazy(ier). I
constantly talked about her and showed friends pictures of her, as if
she had already joined our pack. After 38 years he knows me well; and he knows when I get
something in my head that it's </span><i style="font-family: times, "times new roman", serif; font-size: x-large; line-height: 100%;"><b>gonna happen</b></i><span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 100%;"> and he knew
I was prepared to go to the ends of the earth to get her. </span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="line-height: 100%;"> He knew it;
even when he said, </span><i style="line-height: 100%;">“we don't really need another dog,” </i><span style="line-height: 100%;">that
I was already planning the dog proof fence and that he would be the
poor sucker building said fence. (He's got that whole "happy wife, happy life" thing nailed!) In June, bless his chihuahua loving
heart, the fence went up and I went to Colorado to get Josie.</span></span><span style="font-size: large; line-height: 100%;"><span style="font-family: "times" , "times new roman" , serif;"> </span></span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="line-height: 100%;"></span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6BST9d6mCJNslAAgQ8yaJiUKt9eFDydz6iGW_CbkLYuv9Lfy6L7P2F41hLiPBsr38W3VdV3TUxPfX0AJw-lLY74JNIK-QiIE8bSN_4S-pwNLM2XLmfZSCgpV8h7LyH8Rkdz8JzssHbV0/s1600/josie12.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6BST9d6mCJNslAAgQ8yaJiUKt9eFDydz6iGW_CbkLYuv9Lfy6L7P2F41hLiPBsr38W3VdV3TUxPfX0AJw-lLY74JNIK-QiIE8bSN_4S-pwNLM2XLmfZSCgpV8h7LyH8Rkdz8JzssHbV0/s400/josie12.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">The new "Chihuahua" fence</td></tr>
</tbody></table>
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 100%;">The meet and greet
was not like I had envisioned. She didn't love me; she didn't run
into my open arms and lick my face and thank me for rescuing her.
Instead, she was terrified and wanted nothing to do with me. She
wouldn't even let me touch her, let alone pick her up. </span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 100%;"><br /></span></div>
<div style="text-align: left;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZiwQR7YOkTB-O9oCkluHzSLsofK66P47rY_842SNf9Dp2u5qofoZYhFA0HPx0lzcAsAOPq6Y2DleEDFPKLSXIhiJJNxmtqJg77fpl1MefMgJequ0PK_OSJLZbtBkgd2ZGtSlPY5hrQ6fd/s1600/Josie3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZiwQR7YOkTB-O9oCkluHzSLsofK66P47rY_842SNf9Dp2u5qofoZYhFA0HPx0lzcAsAOPq6Y2DleEDFPKLSXIhiJJNxmtqJg77fpl1MefMgJequ0PK_OSJLZbtBkgd2ZGtSlPY5hrQ6fd/s400/Josie3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif;">This is the face of a dog that doesn't want to come home with me. <span style="font-family: "times" , "times new roman" , serif;"></span></span></td></tr>
</tbody></table>
<span style="font-size: large; line-height: 100%;"><span style="font-family: "times" , "times new roman" , serif;">As Claire, her
foster mom, put her in my car for the drive home, I was thinking that
I had made a grave mistake and was only adding more misery to the
already horrible life she had endured. During the six hour drive home
she settled in next to Elvis but kept herself pressed against the car
door, as far away as possible from me, recoiling at my touch. My
heart was breaking for her and I cried most of the drive home.</span></span></div>
<span style="font-size: large; line-height: 100%;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_m2KYoHP27MvCGrwH6glmiTrSM7tQurtJhnmUZatP7yOl2CKfnjNKgBfhliZXYnfRkXxlEe4sqPZ7kl-FNZeWpxsMXvOERuMqrCXh8PLZ_ZkYeQnfDk_WTHrnDAB5-Wo__p9Ztb3aIp8O/s1600/Josie4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_m2KYoHP27MvCGrwH6glmiTrSM7tQurtJhnmUZatP7yOl2CKfnjNKgBfhliZXYnfRkXxlEe4sqPZ7kl-FNZeWpxsMXvOERuMqrCXh8PLZ_ZkYeQnfDk_WTHrnDAB5-Wo__p9Ztb3aIp8O/s400/Josie4.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Elvis and Jo...the long ride home. I'm thinking they both hate me. </td></tr>
</tbody></table>
<div style="text-align: left;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 100%;">For the first week she had to drag a leash everywhere, just so I could catch her. She jumped
and flinched when I touched her; she didn't make eye contact with me, but instead kept a watchful, distrusting eye on me. Yeah...she pretty much made me feel like shit for taking her out of her foster home.</span><br />
<span style="font-size: large; line-height: 100%;"><span style="line-height: 100%;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span></span></div>
<div style="text-align: left;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC31WppV-SU1vJOTEGZbtFU9xyR8kUdI16hIoXHREMgqqRN2aNb6KeoVZIdjkE-ECR1PIGfj7NCTyIDyLqPC-xUXVwHyRyQzxGrtn_Ax5_ggCkVeK9znaPlu5t2tpFyOXJHgxkra9DofEH/s1600/Josie16.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC31WppV-SU1vJOTEGZbtFU9xyR8kUdI16hIoXHREMgqqRN2aNb6KeoVZIdjkE-ECR1PIGfj7NCTyIDyLqPC-xUXVwHyRyQzxGrtn_Ax5_ggCkVeK9znaPlu5t2tpFyOXJHgxkra9DofEH/s400/Josie16.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Josie and her buddy Ginger, at the kennel at NMDR. They were rescued together.<br />
Now I lose sleep thinking about Ginger...Does Josie miss her? Should I adopt her too?<br />
Do I need therapy? Yes. Yes. And yes.</td></tr>
</tbody></table>
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 100%;">But this isn't just
about me. It's about Josie. It's about the thousands, yes THOUSANDS
of mill dogs that are living an unimaginable existence. Locked in
cages, no human contact, no petting, no belly rubs, no warm beds, no
treats. </span><br />
<span style="font-size: large; line-height: 100%;"><span style="font-family: "times" , "times new roman" , serif;"> Josie spent SEVEN years in a cage barely bigger than her,
having litter after litter of puppies, only to have them taken away
from her as early as possible so they could be sold in pet stores.</span></span><br />
<span style="font-size: large; line-height: 100%;"><span style="font-family: "times" , "times new roman" , serif;"> Imagine...the only joy in your life—the thing you live for, being
s<span style="font-family: "times" , "times new roman" , serif;">wipe</span>d away from you shortly after you experience the only happiness you
have ever known. Over. And. Over. Again.</span></span></div>
<div style="text-align: left;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRX4EOTChpDhatXERQQnsYrSzHlIAZ81Y4ywjCLWum6ec7KMpf8gnC_JzzN-tvEMGYBFHKkq8fFhn7HLoB7GWIdNKSj_EYlkFoQNcLi_SeBvsoIniGwnALaSG72rP6Wd5HlvQvkgvPpWk/s1600/Josie5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRX4EOTChpDhatXERQQnsYrSzHlIAZ81Y4ywjCLWum6ec7KMpf8gnC_JzzN-tvEMGYBFHKkq8fFhn7HLoB7GWIdNKSj_EYlkFoQNcLi_SeBvsoIniGwnALaSG72rP6Wd5HlvQvkgvPpWk/s400/Josie5.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That first week, on our bed, still dragging the leash and keeping a watchful eye on me.</td></tr>
</tbody></table>
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 100%;">My Josie came from a
commercial breeder in Kansas; a breeder who has been on the “Horrible
Hundred” list year after year. There are approximately 10,000 puppy
mills in the US and Jo-jo lived in the dregs of Hell for <b>seven years</b>.
After umpteen litters, a hernia was her likely death sentence until the
incredible people from the </span><a href="http://www.milldogrescue.org/" style="font-family: times, "times new roman", serif; font-size: x-large; line-height: 100%;" target="_blank">National Mill Dog Rescue</a><span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 100%;"> swooped in and
rescued her and hundreds of other dogs like her, that were no longer
profitable for these despicable breeders. For the first time in her life she <span style="font-family: "times" , "times new roman" , serif;">received vet care, which included hernia surgery and having a mouthful of rotten teeth pulled. </span></span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfx1_4PEyKjNFPlq1TRjproBWARpulhHdbW9F4JA-RcNGP0CDaP6ehjBl-EZ_tzGsjQnlvyE8wnNGkaKv1ZAFOLP6hGNz6w1nGv9sRSrShRjwJdosDPOglJNE08lA3O_o4o8nsLeYx5_Bp/s1600/Josie1.PNG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfx1_4PEyKjNFPlq1TRjproBWARpulhHdbW9F4JA-RcNGP0CDaP6ehjBl-EZ_tzGsjQnlvyE8wnNGkaKv1ZAFOLP6hGNz6w1nGv9sRSrShRjwJdosDPOglJNE08lA3O_o4o8nsLeYx5_Bp/s400/Josie1.PNG" width="274" /></a></div>
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="line-height: 100%;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="line-height: 100%;"></span></span> </span></span></span></div>
<div style="text-align: left;">
<span style="font-size: large; line-height: 100%;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">I wish I knew more of her back story but I don't, other than that she came in to the shelter terrified and was<span style="font-family: "times" , "times new roman" , serif;"> </span></span>a biter and a
climber. She<span style="font-family: "times" , "times new roman" , serif;"> then </span>went through months of rehab before finally being fostered
by the wonderful, loving Claire. </span></span><br />
<span style="font-size: large; line-height: 100%;"><span style="font-family: "times" , "times new roman" , serif;"> Enter me...the
clueless-chihuahua-loving-know-nothing-about-mill-dogs-certified-double-stamped-crazy-dog-lady.
How hard could it be? Right? Just pet them, love them, feed them, give them
treats, right? NOT. Not even. Be prepared to change to your life and your thinking. Be
prepared to have <i><b>your</b></i> life changed. Be prepared to <b><i><span style="font-family: "times" , "times new roman" , serif;">feel</span></i>.</b> Be prepare
to <i><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><b>cry</b></span></span></i> and be prepare to be <b>REW<span style="font-family: "times" , "times new roman" , serif;">ARDED</span></b>.</span></span><br />
<span style="font-size: large; line-height: 100%;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhaFZnUHp-zRgs_V20fpehswowYqja-e3udHGQchE9-NuKyZKUxgfQWVzK55k-zYNQpl62S5BhP6DQwhJwIVSDwRs36kRxoz_TC7PXIGDa2xBTrJXIvrVY9YRxg7dJQxeWdJBQ436nFVSE/s1600/Josie7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhaFZnUHp-zRgs_V20fpehswowYqja-e3udHGQchE9-NuKyZKUxgfQWVzK55k-zYNQpl62S5BhP6DQwhJwIVSDwRs36kRxoz_TC7PXIGDa2xBTrJXIvrVY9YRxg7dJQxeWdJBQ436nFVSE/s400/Josie7.jpg" width="220" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br /></div>
<div style="text-align: left;">
<span style="font-size: large; line-height: 100%;"><span style="font-family: "times" , "times new roman" , serif;">Every time I look at
her face my heart breaks, knowing what she has lived through. But now
I see her look me in the eyes with love and gratitude and my heart
smiles back at her. She no longer fears me<span style="font-family: "times" , "times new roman" , serif;"> and </span>she knows that I'm her
safe place. She sleeps, wrapped in my arms, head on my pillow;
breathing on my neck<span style="font-family: "times" , "times new roman" , serif;">. </span>The Big Guy, who has <span style="font-family: "times" , "times new roman" , serif;">sacrificed</span> his <span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">spooning</span> spot for her, </span>tries to convince her that he loves her to<span style="font-family: "times" , "times new roman" , serif;">o but sh</span>e
ain't buying it just yet...It took me much less time to fall in love with
him but Josie is definitely working a case of much harder-to-get. </span></span><br />
<span style="font-size: large; line-height: 100%;"><span style="font-family: "times" , "times new roman" , serif;"><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyWdWkQk2lVljGx9LNYc4VbAh6PvEAncY5NTQz0X1qMpVST7IOWwzWLNacgvHyxZfl4kxWUfVLUa2DLU60Cr473GxZAFFw5bYIpIGdsfgCa25H2NQL4r8-BH-OS_ejTfqn6WW2TH-eXz0z/s1600/Josei6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyWdWkQk2lVljGx9LNYc4VbAh6PvEAncY5NTQz0X1qMpVST7IOWwzWLNacgvHyxZfl4kxWUfVLUa2DLU60Cr473GxZAFFw5bYIpIGdsfgCa25H2NQL4r8-BH-OS_ejTfqn6WW2TH-eXz0z/s400/Josei6.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif;">This is the face of a happy<span style="font-family: "times" , "times new roman" , serif;">, relaxed dog!</span></span></td></tr>
</tbody></table>
</span></span><br />
<span style="font-size: large; line-height: 100%;"><span style="font-family: "times" , "times new roman" , serif;">So now it's been
three months and she is finally learning to be a dog, thanks to Elvis
and Gracie. She runs out the door in the morning and up the stairs
for bed at night. </span></span><span style="font-size: large; line-height: 100%;"><span style="font-family: "times" , "times new roman" , serif;"> She is no longer afraid of the grass, but instead runs and rolls in
it. She likes to chase deer and roll in their poop; or maybe she just likes
the bath that follows. She can <span style="font-family: "times" , "times new roman" , serif;">b</span>e off the leash when she is in
her “space” (read: at home on walks and at the office). A swift and
calculating treat thief, she can snatch one out of the mouths of
the other dogs before they even <span style="font-family: "times" , "times new roman" , serif;">get a whiff of <span style="font-family: "times" , "times new roman" , serif;">it</span>.</span></span></span><span style="font-size: large; line-height: 100%;"><span style="font-family: "times" , "times new roman" , serif;"> </span></span><br />
<span style="font-size: large; line-height: 100%;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Y2i7Vo6KVqnycgFWEQOnvspVDNUAmUbBgjBtZgDIjX9P1UNv-IR9pFadTRBfQSoetDsmTBETPHLZ7u6diBbthOG82wTLqNrUGcuM-41e_8JwdFtoyknwb58ZOTBJvD5VMHFUzDqulLFY/s1600/Josie10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Y2i7Vo6KVqnycgFWEQOnvspVDNUAmUbBgjBtZgDIjX9P1UNv-IR9pFadTRBfQSoetDsmTBETPHLZ7u6diBbthOG82wTLqNrUGcuM-41e_8JwdFtoyknwb58ZOTBJvD5VMHFUzDqulLFY/s400/Josie10.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">At dog school. Nap time.</td></tr>
</tbody></table>
<span style="font-size: large; line-height: 100%;"><span style="font-family: "times" , "times new roman" , serif;">As with most mill dogs, she comes with <span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">some weird habits<span style="font-family: "times" , "times new roman" , serif;">: She wil<span style="font-family: "times" , "times new roman" , serif;">l dig and scratch at a rug, for several minutes at a furiou<span style="font-family: "times" , "times new roman" , serif;">s <span style="font-family: "times" , "times new roman" , serif;">pace; like she's bur<span style="font-family: "times" , "times new roman" , serif;">ying a <span style="font-family: "times" , "times new roman" , serif;">body. On the <span style="font-family: "times" , "times new roman" , serif;">upside<span style="font-family: "times" , "times new roman" , serif;">, m<span style="font-family: "times" , "times new roman" , serif;">y rugs are "fl<span style="font-family: "times" , "times new roman" , serif;">uffy" and </span></span></span> at least she <span style="font-family: "times" , "times new roman" , serif;">doesn't</span> <span style="font-family: "times" , "times new roman" , serif;">e<span style="font-family: "times" , "times new roman" , serif;">a<span style="font-family: "times" , "times new roman" , serif;">t her own poop, like many do.</span></span></span></span></span></span></span></span></span></span></span></span></span></span> <br />
<span style="font-size: large; line-height: 100%;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">Even though s<span style="font-family: "times" , "times new roman" , serif;">he may </span></span>love me<span style="font-family: "times" , "times new roman" , serif;">, <span style="font-family: "times" , "times new roman" , serif;">she</span></span>
has still never licked me, which in the grand scheme of things is
really not a bad thing. After all, she is a dog and I have seen her lick her butt. </span></span><br />
<span style="font-size: large; line-height: 100%;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"> </span> On the upside she knows
her name and comes to me when I call her and best of all: She raises her left paw to<span style="font-family: "times" , "times new roman" , serif;"> greet </span>me <span style="font-family: "times" , "times new roman" , serif;">a<span style="font-family: "times" , "times new roman" , serif;">s I approach </span></span>her. I know she still has a
long way to go with learning to trust people<span style="font-family: "times" , "times new roman" , serif;"> and a</span> few months of love
can't erase all those years of abuse. </span></span></div>
<div style="text-align: left;">
<span style="font-size: large; line-height: 100%;"><span style="font-family: "times" , "times new roman" , serif;"> Most importantly though,<span style="font-family: "times" , "times new roman" , serif;"> </span>I no longer see the
doubt and fear in her eyes. She sleeps peacefully; her pink tongue
sometimes poking out between all her missing teeth and she rarely
freaks out anymore in the middle of the night by the sound of the wind or the screams of a wild animal. She knows she's safe and she knows she's
loved. She knows this is her forever home and everyday I say to her, <i><b>"J</b></i><i style="font-weight: bold;"><b>osie...welcome to your new life!” </b></i>She just smiles back at me, wags her tail, and gives me her paw.</span></span></div>
<div style="text-align: left;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="line-height: 100%;"> </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbhIGfKJfnNLCZzNAv-ZwXGGLQt-MoeT-OUYs2Sxkd1GYhyMNt-00TOmm2OQXfeV_J-UHJmCJYs-0MiXnW_C5U9VO51ZoBM2gJXTSLg7pohdg8OCQSalqA_L2JhOL1e9BL1pJ5GRRj6qu/s1600/Josie9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbhIGfKJfnNLCZzNAv-ZwXGGLQt-MoeT-OUYs2Sxkd1GYhyMNt-00TOmm2OQXfeV_J-UHJmCJYs-0MiXnW_C5U9VO51ZoBM2gJXTSLg7pohdg8OCQSalqA_L2JhOL1e9BL1pJ5GRRj6qu/s400/Josie9.jpg" width="262" /></a></div>
<br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="line-height: 100%;">To learn more about
adopting a mill rescue dog click on the link. </span><a href="http://www.milldogrescue.org/" style="line-height: 100%;" target="_blank">NATIONAL MILL DOG RESCUE</a></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><b style="line-height: 100%;"><span style="font-family: "times" , "times new roman" , serif;"></span></b></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><b style="line-height: 100%;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></b></span></div>
<div style="text-align: center;">
<b><span style="font-size: x-large;">ADOPT DON'T SHOP!</span></b><br />
<br />
<span style="font-size: medium;"><b style="line-height: 100%;"><span style="font-size: x-small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-large;">$1 from the sale of my book goes to the </span></span></b></span><br />
<span style="font-size: medium;"><b style="line-height: 100%;"><span style="font-size: x-small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-large;"><br /></span></span></b></span>
<span style="font-size: medium;"><b style="line-height: 100%;"><span style="font-size: x-small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-large;">NMDR!</span></span></b></span><br />
<span style="font-size: x-large;"><b style="line-height: 100%;"><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></b></span>
<span style="font-size: large;"><b style="line-height: 100%;"><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Available at <a href="http://www.whenthedustsettled.com/">www.whenthedustsettled.com</a></span></span></b></span><br />
<span style="font-size: small;"><span style="font-size: large; line-height: 32px;"><b><a href="https://www.amazon.com/When-Dust-Settled-Tamara-Littrell/dp/1612547621/ref=sr_1_1?ie=UTF8&qid=1473742923&sr=8-1&keywords=when+the+dust+settled.">Amazon</a> and <a href="http://www.barnesandnoble.com/w/when-the-dust-settled-tamara-littrell/1121670865?ean=2940151376310">Barnes and Noble</a></b></span></span></div>
<br />
<div style="line-height: 100%; margin-bottom: 0in;">
</div>
Sauce du Jourhttp://www.blogger.com/profile/09615040167409344436noreply@blogger.com2tag:blogger.com,1999:blog-6085946916489133762.post-74896060445312529232016-04-24T12:52:00.000-07:002016-04-24T12:52:22.416-07:00Sunday Mornin' Comin' Down ~ Cooking Class 130<div class="separator" style="clear: both; text-align: left;">
We tore up Friday night with the "Sunday Mornin' Comin' Down" cooking class.</div>
The menu looked like this: (For the recipes go all the way to the bottom.)<br />
<br />
<div align="center" class="western" style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: "throw my hands up in the air";"><span style="font-size: 22pt;"><b><br /></b></span></span></div>
<div align="center" class="western" style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Bloody
Mary Bar / Bacon, Eggs + Toast: SdJ Style</b></span></div>
<div align="center" class="western" style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
<div align="center" class="western" style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">Maple-Dijon
+ Sweet 'n Sassy Pig Candy </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Wasabi Deviled Eggs – Avocado Toast</span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgX6A6rHzYbn-lO-dFaiubh4rDiSMaDDkCJLEwgipaoqffnpvvbHb2YB8hjj76kFhxNZVj_vZPKRtbUq6-w9Bku_HfdcNK64Ujo3bPK_PkUDq1rYBBSoa1I34ycxdIUn0aLjYnYlObD-aQ/s1600/SMCD21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgX6A6rHzYbn-lO-dFaiubh4rDiSMaDDkCJLEwgipaoqffnpvvbHb2YB8hjj76kFhxNZVj_vZPKRtbUq6-w9Bku_HfdcNK64Ujo3bPK_PkUDq1rYBBSoa1I34ycxdIUn0aLjYnYlObD-aQ/s400/SMCD21.jpg" width="300" /></a></div>
<div align="center" class="western" style="line-height: 100%; margin-bottom: 0in;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIsJI6BUrwP-SdoLSOF9YpzWvXGdTPRcorotgQPAj86gEKGEQg45aq0pNakGLzJnbItjct0svlWoyt9bj7DfhSJTkKrTPbKV0Cv9PmU6C53ViYViZUke-Dy4DrH60WUO1kDUst-f1tSlOH/s1600/SMCD22.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIsJI6BUrwP-SdoLSOF9YpzWvXGdTPRcorotgQPAj86gEKGEQg45aq0pNakGLzJnbItjct0svlWoyt9bj7DfhSJTkKrTPbKV0Cv9PmU6C53ViYViZUke-Dy4DrH60WUO1kDUst-f1tSlOH/s400/SMCD22.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Maple-Dijon Pig Candy</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2bYeWHpUFIXJ8bhtoL4g_M-rks_XFEmI8BjD_koJWP4ywG9eCW9L3fyC9svQ5AOnFMRisWPue8-mlycIKe8Pw5bkODYNT0XvRzqz5eLbckXI7AULM8SPBfjnaFzHnGWsoH9LToWKSuZAk/s1600/SMCD13.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2bYeWHpUFIXJ8bhtoL4g_M-rks_XFEmI8BjD_koJWP4ywG9eCW9L3fyC9svQ5AOnFMRisWPue8-mlycIKe8Pw5bkODYNT0XvRzqz5eLbckXI7AULM8SPBfjnaFzHnGWsoH9LToWKSuZAk/s1600/SMCD13.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wasabi Deviled Eggs with Pickled Ginger and Black Sesame Seeds</td></tr>
</tbody></table>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Corn
Cakes, Smoked Salmon + Lemon-Chive Creme </b></span>
</span></div>
<div align="center" class="western" style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: "throw my hands up in the air"; font-size: large;"><b><br /></b></span></div>
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<span style="font-family: "throw my hands up in the air"; font-size: large;"><b><br /></b></span></div>
<div align="center" class="western" style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: "throw my hands up in the air"; font-size: large;"><b><br /></b></span></div>
<div align="center" class="western" style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Bacon,
Potato and Poblano Quesadilla</b></span></div>
<div align="center" class="western" style="line-height: 100%; margin-bottom: 0in;">
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<div align="center" class="western" style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
<div align="center" class="western" style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">With
a Fried Egg </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; line-height: 100%;">Smoky Poblano-Bacon-Vodka Cream Sauce + Tomato Relish</span></div>
<div align="center" class="western" style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: "throw my hands up in the air";"><b><br /></b></span></div>
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<span style="font-family: "throw my hands up in the air"; font-size: large;"><b><br /></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div align="center" class="western" style="line-height: 100%; margin-bottom: 0in;">
<b style="font-family: Arial, Helvetica, sans-serif; font-size: x-large; line-height: 100%;">Caprese
Fritatta</b></div>
<div align="center" class="western" style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
<div align="center" class="western" style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">Eggs,
Basil, Prosciutto, Mozzarella, </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Parm, Pesto + Balsamic Drizzle</span></div>
<div align="center" class="western" style="line-height: 100%; margin-bottom: 0in;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij6KWtqDfhRK6sJtqZoiUOlCdcJs41GfLrgLz9LWj3E2kSBUsvU1YLANbC5GgH2Bd_h65YWYaJflI8ACf9caEZQGiJKds5IAqsVNgrbw3poyqHbqUeeg9FawqycQXO_vFVCBQpUBpl7Efe/s1600/SMCD8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij6KWtqDfhRK6sJtqZoiUOlCdcJs41GfLrgLz9LWj3E2kSBUsvU1YLANbC5GgH2Bd_h65YWYaJflI8ACf9caEZQGiJKds5IAqsVNgrbw3poyqHbqUeeg9FawqycQXO_vFVCBQpUBpl7Efe/s320/SMCD8.JPG" width="240" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><span style="font-size: large;">Scott and Jamie</span></b><br />
<b><span style="font-size: large;">↑ Workin' the line ↓</span></b><br />
<b><span style="font-size: large;">Vicki and Brandy</span></b></div>
<div style="text-align: center;">
<br /></div>
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<span style="font-family: "throw my hands up in the air";"><span style="font-size: large;"><b><br /></b></span></span></div>
<div align="center" class="western" style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: Throw My Hands Up in the Air;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b><br /></b></span></span></div>
<div align="center" class="western" style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: Throw My Hands Up in the Air;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Pisces
Island Pancakes</b></span></span><span style="font-family: Arial, Helvetica, sans-serif;"><b>
</b></span>
</div>
<div align="center" class="western" style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
<div align="center" class="western" style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">Buttermilk
Cakes, Coconut Syrup, </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Macadamia Nuts, and a Squeeze of Lemon</span></div>
<div align="center" class="western" style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: "throw my hands up in the air";"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQmL0z2mWCwm7wnlRQOVKGqvdFMbeef7S4K1xtKW_j6CxqzId_3CQg7_nxI6aZNenFmhfM7xPe4U-Aecq-7jYQ8KZHRY3RCJ_9EXi1DF7ZQSkbkaoPwZU6X6Qd1cFg65jKmbbfj9x0281L/s1600/hotcake%255B1%255D+-+Copy.JPG" imageanchor="1" style="line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQmL0z2mWCwm7wnlRQOVKGqvdFMbeef7S4K1xtKW_j6CxqzId_3CQg7_nxI6aZNenFmhfM7xPe4U-Aecq-7jYQ8KZHRY3RCJ_9EXi1DF7ZQSkbkaoPwZU6X6Qd1cFg65jKmbbfj9x0281L/s320/hotcake%255B1%255D+-+Copy.JPG" width="320" /></a></div>
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<span style="font-family: "throw my hands up in the air";"><b><br /></b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRI80l4k5yqaWETlIvzcBRIC2hr20rBo2U12noyG3W0y7kfeN7whMCm3CHHeTszSBj4ROwdBE2p4rijJAjK3-p0tyx8h1bmc7ihb3EX1jHqOA5YW-GXXaC1LHPi8U3ExiS2FzuB4PtFRnY/s1600/SMCD18.JPG" imageanchor="1" style="line-height: normal; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRI80l4k5yqaWETlIvzcBRIC2hr20rBo2U12noyG3W0y7kfeN7whMCm3CHHeTszSBj4ROwdBE2p4rijJAjK3-p0tyx8h1bmc7ihb3EX1jHqOA5YW-GXXaC1LHPi8U3ExiS2FzuB4PtFRnY/s1600/SMCD18.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Emily and Jamie loading up on the Bloody Mary Bar</td></tr>
</tbody></table>
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<span style="font-family: "throw my hands up in the air"; font-size: large;"><b><br /></b></span></div>
<div align="center" class="western" style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Frozen
Raspberry Mimosas</b></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif; line-height: 100%;">(oops, no pictures)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">The beer we had for breakfast</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">wasn't bad so we had one more for dessert.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">For the recipes, click on the links below.</span></div>
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<span style="font-family: "throw my hands up in the air"; font-size: large;"><b><br /></b></span></div>
<div align="center" class="western" style="line-height: 100%; margin-bottom: 0in;">
</div>
<div class="western" style="line-height: 100%; margin-bottom: 0in; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://sites.google.com/site/saucedujour/maple-dijon-pig-candy?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Maple-Dijon Pig Candy</a></span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://sites.google.com/site/saucedujour/frozen-raspberry-mimosas?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Frozen Raspberry Mimosas</a></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://sites.google.com/site/saucedujour/frozen-raspberry-mimosas?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Island Pancakes</a></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="western" style="line-height: 100%; margin-bottom: 0in; text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://sites.google.com/site/saucedujour/wasabi-deviled-eggs?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Wasabi Deviled Eggs</a></span></div>
<div class="western" style="line-height: 100%; margin-bottom: 0in; text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="western" style="line-height: 100%; margin-bottom: 0in; text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://sites.google.com/site/saucedujour/bacon-potato-and-poblano-quesadilla?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Bacon, Potato and Poblano Quesadilla with Tomato Relish and a Fried Egg</a></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://sites.google.com/site/saucedujour/corn-cakes-with-smoked-salmon-and-lemon-chive-creme-fraiche?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Corn Cakes with Smoked Salmon and Lemon-Chive Creme Fraiche </a></span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://sites.google.com/site/saucedujour/smoky-poblano-bacon-vodka-cream-sauce?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Smoky Poblano-Bacon-Vodka Cream Sauce</a></span><br />
<br />
<br />
<br /></div>
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<tr><td class="tr-caption" style="text-align: center;">Polly and Kitt, plating ...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1YYibdQLI5h6qp7xJkeHbekLRIo06yEtuX97BlEsWqcbLMV1VmfJUk04OYiDjcEUD5wtfsP74ZeGOiycX-RNqkJThZ6kiXafwEuLZz4Bb0-S5krZKnnkx0GpOv1p4PNjWY-uIpUU2xJx6/s1600/SMCD11.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1YYibdQLI5h6qp7xJkeHbekLRIo06yEtuX97BlEsWqcbLMV1VmfJUk04OYiDjcEUD5wtfsP74ZeGOiycX-RNqkJThZ6kiXafwEuLZz4Bb0-S5krZKnnkx0GpOv1p4PNjWY-uIpUU2xJx6/s1600/SMCD11.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lisa, aka the Dishwasher...</td></tr>
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Sauce du Jourhttp://www.blogger.com/profile/09615040167409344436noreply@blogger.com0tag:blogger.com,1999:blog-6085946916489133762.post-75814662853573380932016-02-28T20:21:00.000-08:002016-02-28T21:50:46.188-08:00Some Tasty Thai ~ Cooking 129<b>Thai food is not about simplicity....it's about creating a balance of flavor with an insane number of ingredients.</b><br />
<div>
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<div>
That pretty much describes these Thai Fish Cakes with Nuoc Cham Dipping Sauce and Sriracha Aioli. A shit load of ingredients, killer delish and worth the effort, this masterpiece was our first course for the Thai Cooking Class. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibwcZz7ExuVEwqbU2cy6x6JtJHWlNwjoZYlzXSEIIaSJenNLaShzVcxWaaXfE4YvX7Pt1z2mzOQKTdNCUoPZ_vVd_F3Hg2xnYLlAKlTCHQBLQajFRQxxoFe8tDf_xEEx4l9Zdbp1w2mnG3/s1600/Thai2+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibwcZz7ExuVEwqbU2cy6x6JtJHWlNwjoZYlzXSEIIaSJenNLaShzVcxWaaXfE4YvX7Pt1z2mzOQKTdNCUoPZ_vVd_F3Hg2xnYLlAKlTCHQBLQajFRQxxoFe8tDf_xEEx4l9Zdbp1w2mnG3/s400/Thai2+7.jpg" width="400" /></a></div>
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My girls, Linda and Vicki nailed the fish cakes! Tom and Kitt made the Nuoc Cham, even though they couldn't say it and Scott and Shawna made a great sesame vinaigrette (recipe courtesy of Pisces award winning chef, Nia) for the greens and when it all came together it was everything you would expect to find in great Thai cuisine. But don't get too excited just yet because I'm not posting the recipe for this dish until next time...This is just a teaser....so read on.</div>
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<tr><td class="tr-caption" style="text-align: center;">Kim, serving it up.</td></tr>
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February's Thai Cooking Class was probably one of the all time favorites for the Sauce du Jour chefs. We started the night with Mango-Curry Shrimp Salad, which is a recipe I first posted here a couple of years ago. I usually serve this salad in wonton or phyllo cups but this time I served it in spoons. Using cooked shrimp and mango chutney, this appetizer comes together in minutes. <a href="https://sites.google.com/site/saucedujour/mango-curry-shimp-salad-in-mini-phyllo-cups?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Click here for the recipe</a>, or find it under the appetizer tab.<br />
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My <a href="https://sites.google.com/site/saucedujour/coconut-curry-soup-with-lemongrass-shiitakes-and-chicken?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Coconut-Curry Soup</a> was the big hit of the night! I made several test runs trying to perfect this soup before I came up with this winning combination. With three curries in it, plus lemongrass, shiitakes and chicken, it really is a party in your mouth. Remember what I said about an insane number of ingredients? This is what I'm talkin' about. Jaynee, Lisa and Kim tag teamed it and made their momma proud!<br />
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<tr><td class="tr-caption" style="text-align: center;">Jaynee, workin' the soup spoon</td></tr>
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Almost everyone agreed it was one of, it not the BEST soup they had EVER eaten...I mean EVER!!! Don't miss out on this one and don't be intimidated by the long list of ingredients. That's typical of Thai, but it really doesn't take too long to pull it together so line up the ingredients and go for it.<br />
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My Pad Thai recipe has been up on this blog for quite awhile and it's the perfect combo of sweet, spicy, salty and sour. If possible use authentic palm sugar (it's a paste - not granular, like brown sugar) and tamarind paste. Amazon is your friend if, like me you don't live within 500 miles of an Asian grocery store. You can <a href="https://sites.google.com/site/saucedujour/pad-thai?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">find the recipe here</a> or under the Pasta Tab.<br />
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We whipped up two big batches with Connor and Cristina on one side of the stove and Brandy and June on the other side. What you see <span style="font-size: large;">↑ </span>is the beautiful result of Pad Thai SdJ style.<br />
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We wrapped up the night with a traditional Thai dessert of sticky rice and mangoes with coconut cream.<br />
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Click on the links below for the recipes for the Coconut-Curry Soup, Pad Thai and the Mango-Curry Shrimp Salad. Fish Cakes coming up later.<br />
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<a href="https://sites.google.com/site/saucedujour/coconut-curry-soup-with-lemongrass-shiitakes-and-chicken?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Coconut-Curry Soup with Lemongrass, Shiitakes and Chicken</a><br />
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<a href="https://sites.google.com/site/saucedujour/pad-thai?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Pad Thai</a><br />
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<a href="https://sites.google.com/site/saucedujour/mango-curry-shimp-salad-in-mini-phyllo-cups?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Mango-Curry Shrimp Salad</a><br />
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<tr><td class="tr-caption" style="font-size: 12.8px;">Sticky Rice with Mango in Coconut Cream</td></tr>
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Sauce du Jourhttp://www.blogger.com/profile/09615040167409344436noreply@blogger.com0tag:blogger.com,1999:blog-6085946916489133762.post-15029038697687602572016-01-17T17:06:00.000-08:002016-01-17T17:06:29.333-08:00Perfect Chicken Cordon Bleu (and the secret on how to avoid early emeltulation)I made my first Chicken Cordon Bleu back in the 90's, when Chicken Cordon Bleu became really cool and started spelling it's name "Bleu" rather than "Blue". <br />
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My recollection of those early attempts amounted to a piece of Budding ham and a thin slice of Swiss cheese rolled into a plump chicken breast which I then dusted up in some flour. Upon cooking it, the cheese promptly melted out of it, leaving a gooey blob in a greasy pan that I attempted to turn into a sauce worthy of such a fancy sounding entree. Meh.<br />
My early attempts looked something like this.<span style="font-size: x-large;">↓ </span> <br />
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You can just tell by looking at it that all of that cheese is going to melt out the minute it hits the pan. This is NOT what you want!<br />
I'm no quitter...you know this about me, if you know me. In the past two decades I've tweaked and perfected the <i>Bleu! </i>Here's what you need to know to make the perfect Chicken Cordon <strike>Blue</strike> Bleu.<br />
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Tip #1:</b> You gotta beat the meat! Pound that chicken<i>, </i>so it's thin. Put it between saran wrap or parchment paper so the icky juices don't splatter everywhere.<br />
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<b>Tip #2:</b> Use the best Gruyere cheese you can afford and cut it into a log about 1/2" x 1/2" x 3 to 4 inches long.<br />
<b>Tip #3:</b> Load the breast up with about 1 ounce of thinly sliced deli ham (I like black forest ham best), a slab of cheese (an asparagus spear, if you want) and roll it up tight, folding the ends of the ham over the ends of the cheese to seal the cheese in it's own little ham hug. Secure with toothpicks and put it in the freezer for 5 to 10 minutes. Pour yourself a glass of wine.<br />
<b>Tip #4:</b> Panko baby! Panko makes for a perfect crust, so use the three coating rule and dip it in flour, egg, panko...in that order.<br />
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<b>Tip #5:</b> This is the money tip, so pay attention! After it's crusted (sides and ends) put it on a baking rack and pop it back in the freezer for about 20 minutes and have that second glass wine while you wait for it to properly chill. By doing this the cheese gets hard, preventing early emeltulation and the crumbs freeze just enough to hug up on the breasts and to guaran-damn-tee that they won't fall off when they hit the hot grease. <br />
<b>Tip #6:</b> Fry breasts in hot oil just until they are beautifully browned.<br />
<b>Tip #7:</b> Finish it in the oven for 10-15 minutes while you make the sauce. (Don't be afraid to poke a thermometer in it. Internal temp should be about 165. You can pull it out at 160; it will finish and come up to 165, if you let it rest for about 5 minutes)<br />
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If you do this it will turn out perfect, I promise! The cheese will still be inside of it when you slice it open and will come out all melty and yummy.<br />
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I used to try to make a pan sauce but since breasts don't render any fat, it mostly came out without much flavor. This Parmesan-Dijon sauce is way better than any pan sauce so just dirty up another pan and make this lovely cream sauce while the chicken is baking. It's so simple and so worth it.<br />
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The January SdJ cooking class was called "Stuffed Stuff", hence the reason for the Cordon Bleu. Here is the complete menu.<br />
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The Stuffed Baguette is a great "do ahead" appetizer and can be made the day before. It's versatile and adaptable to what ingredients you have on hand. I went with Mediterranean flavors for this one, but you could easily switch it up to whatever you're in the mood for. (Mexican, Italian...)<br />
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I was bound and determined to do a S'mores stuffed chocolate chip cookie but I was underwhelmed by my 20 attempts. Pissed off, I finally thought screw it, we should drink dessert. The result is still S'mores and although it's not really drinkable, it does have marshmallow vodka (lots of it) in it so I'm calling it a cocktail. FYI, it did kick the chocolate-chip-cookie's ass!<br />
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To find out how to make all of this Stuff, go to the <a href="http://www.saucedujour.blogspot.com/p/blog-page_23.html" target="_blank">"Recipe Index" </a>or click on the links below.<br />
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<a href="https://sites.google.com/site/saucedujour/stuffed-baguette?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Mediterranean Stuffed Baguette</a><br />
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<a href="https://sites.google.com/site/saucedujour/chicken-cordon-bleu-with-parmesan-dijon-sauce?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Chicken Cordon Bleu with Parmesan-Dijon Sauce</a><br />
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<a href="https://sites.google.com/site/saucedujour/s-mores-dessert-cocktail?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: S'mores Dessert Cocktail</a><br />
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<br />Sauce du Jourhttp://www.blogger.com/profile/09615040167409344436noreply@blogger.com3tag:blogger.com,1999:blog-6085946916489133762.post-14700877080001203982015-12-13T16:59:00.001-08:002015-12-13T17:18:38.111-08:00Giving Instead of Gifting<b><span style="font-size: large;">NOTE: </span></b> I had stared writing this blog post about "Giving Instead of Gifting" the week before our close friend's, the Nicholson's, daughter was in a horrific car accident, but hadn't posted it yet. Now, with what Mike, Karen and Amanda are going through I am adding this to the <b>top of my list.</b><br />
My daughter, Savannah (aka Hates Everything) started this campaign for her sister-partner-in-crime-BFF-for-life, Amanda. This sweet girl has life changing injuries and now has needs one can hardly imagine.<br />
She's tough, she's brave, she is a fighter and she will win this battle! Love ya 'manda! Keep the faith!<br />
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<b><span style="font-size: large;"><a href="https://www.gofundme.com/anicholson" target="_blank">GO FUND ME FOR AMANDA</a></span></b></div>
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<b><span style="font-size: large;">~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ </span></b></div>
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Really... I don't <i>want or need </i>anything for Christmas. (Unless it's wine.) And neither probably do you. So instead of scoring the mother of all deals on another electronic during the Christmas shopping rat race or pouring hundreds of dollars down the drain for the latest, greatest toy, consider giving at least a <b>few</b> of those dollars to a worthwhile cause.<br />
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The following charities listed below (with links) are some of my faves that I support on a regular basis and they would all benefit from your generosity.<br />
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<b><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><a href="http://www.hopeforpaws.org/" target="_blank">Hope for Paws:</a> </span></b><br />
<span style="background-color: white;"><span style="color: #222222; font-family: "times" , "times new roman" , serif;"><i style="font-family: 'Times New Roman';"><span style="font-family: "times" , "times new roman" , serif;">I personally tried to adopt a darling little Chihuahua but because I don't live in southern Cal, was not able to do so. That little policy saved Elvis and Gracie from needing their own therapy dogs and kept The Big Guy and I on speaking terms. </span></i></span></span><br />
<span style="background-color: white;"><span style="color: #222222; font-family: "times" , "times new roman" , serif;"><i> Hope for Paws is a non-profit animal rescue organization, based in LA. They rescue dogs (and other animals) who are suffering on the streets and in the shelters. These wonderful rescuers foster the animals in their homes until they can find them permanent, loving families.</i></span></span><br />
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<i><span style="font-family: "times" , "times new roman" , serif;"> Their goal is to educate people on the importance of companion animals in our society and to stop the cycle of animal neglect and abuse. Th</span></i><i><span style="font-family: "times" , "times new roman" , serif;">ey do incredible work and I give them a few kibbles each month. </span></i></div>
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<tr><td class="tr-caption" style="text-align: center;">My own spoiled rotten pups. <br />
Gracie is giving her best "poor me" look. Elvis...he's just cool!</td></tr>
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<b style="background-color: transparent; font-family: 'Times New Roman';"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><a href="https://www.stjude.org/" target="_blank">St. Jude Children's Hospital:</a></span></b></div>
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<i style="color: #222222;"><span style="font-family: "times" , "times new roman" , serif;">If you know a kid, have a kid, want a kid or ever <b>were </b>a kid, you should be emptying your piggy bank each month to donate to this wonderful organization. STAT! </span></i><br />
<i><span style="font-family: "times" , "times new roman" , serif;"> St. Jude is leading the way the world understands, treats and defeats childhood cancer and other life-threatening diseases. </span></i></div>
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<span style="font-family: "times" , "times new roman" , serif;"><i> As</i><i style="color: #222222;"> soon as I had kids of my own I understood how important the work of St. Jude is and I have been a supporter for the past 30 years. </i><i style="color: #222222;">If you don't know who St. Jude's is you have, a) been living on another planet, or b) are a moron. </i></span><br />
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<b><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><a href="http://webcache.googleusercontent.com/search?q=cache:http://dogandcatshelter.org/" target="_blank">The Dog and Cat Shelter (of Sheridan Co.)</a></span></b><br />
<i style="font-family: times, 'times new roman', serif;">I may be a teensy bit partial to this Shelter since my very own <b>ELVIS PARSLEY</b> was </i><b style="font-family: times, 'times new roman', serif;"><i>Mr. March 2009.</i></b><i style="font-family: times, 'times new roman', serif;"> (I have been accused of "buying votes" but prove it, just prove it.</i><i style="font-family: times, 'times new roman', serif;">)</i><br />
<i><span style="font-family: "times" , "times new roman" , serif;"> Their mission is to provide a shelter where unwanted and abandoned dogs and cats can be humanely housed until adopted to qualified homes. The shelter also cares for lost animals until they are reclaimed by their owners. Their goals are to reduce the number of unwanted companion animals. T</span></i><i><span style="font-family: "times" , "times new roman" , serif;">hey work tirelessly so give your money to them...they will truly appreciate it!</span></i><br />
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<b><span style="font-size: large;">A couple of my other favorite charities are:</span></b><br />
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<b><span style="font-size: large;"><a href="http://montanarescuemission.org/" target="_blank">The Montanta Rescue Mission:</a></span></b><br />
<i><span style="font-family: "times" , "times new roman" , serif;">I do know first hand how worthwhile the Montana Rescue Mission is and </span></i><i><span style="font-family: "times" , "times new roman" , serif;">I'll admit I am not as loyal to this charity as I should be. My soft spot for animals probably gets in the way. </span></i><br />
<i><span style="font-family: "times" , "times new roman" , serif;"> You see, back in the 1990's when I lived in Montana and </span></i><i><span style="font-family: "times" , "times new roman" , serif;">my own kids were under the age of 10 and were not yet complete little shits, it broke my heart to see some of these families so desperate for anything. </span></i><i><span style="font-family: "times" , "times new roman" , serif;">I saved up all year and at Christmas took all the kids from the MRM (about 25-30) </span></i><i><span style="font-family: "times" , "times new roman" , serif;">to Target to shop for a new coat and winter clothes. It was a priceless lesson that I got way more out of than I gave. </span></i><br />
<i><span style="font-family: "times" , "times new roman" , serif;"> </span></i><i><span style="font-family: "times" , "times new roman" , serif;">What I learned is that the people at the MRM are truly folks in need. They are NOT the losers who don't want to work and who want a hand out. They are decent people who are down on their luck and who need a hand up.</span></i><br />
<span style="font-family: "times" , "times new roman" , serif;"><i> </i><i> </i></span><i><span style="font-family: "times" , "times new roman" , serif;">If you are looking for something (fairly) local this is a good one. <b>For only $2.05 you can buy Christmas dinner for one of the homeless. </b>I am now officially kicking myself in the butt for not giving more. I'm pledging...that will change. </span></i><br />
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<b><span style="font-size: large;"><a href="https://www.calfarley.org/" target="_blank">Cal Farley's:</a></span></b><br />
<i><span style="font-family: "times" , "times new roman" , serif;">Cal Farley's is one of the nation's largest privately funded child and family service organizations, with an equine based program.</span></i><br />
<i><span style="font-family: "times" , "times new roman" , serif;"> Their mission is to provide professional programs and services in a Christ-centered atmosphere to strengthen families and support the overall development of children.</span></i><br />
<i><span style="font-family: "times" , "times new roman" , serif;"> For more than 75 years they have worked to meet the needs of children and families...at <b>NO COST</b> to the people they serve and <b>WITHOUT</b> seeking state or federal funds.</span></i><br />
<i><span style="font-family: "times" , "times new roman" , serif;"> Many of their programs are "boy and equine" based, with young men and horses growing, learning and teaching together. </span></i><br />
<i><span style="font-family: "times" , "times new roman" , serif;"> My few extra bucks goes here and it makes my heart feel good in all the right places. Check it out.</span></i><br />
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<b><span style="font-size: large;">The Tasting Library:</span></b> <br />
<i><span style="font-family: "times" , "times new roman" , serif;">Just kidding! I donate hundreds of dollars each year to this cause. Not kidding. This one is for my own enjoyment and enlightenment and where you should go if you are insistent on buying <b>me</b> a Christmas gift or want to fill my *coughbullshitcough* "Library Card". </span></i><br />
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<span style="font-family: "times" , "times new roman" , serif;">So there you have it. Now instead of spending your money on useless, silly, and unneeded gifts that will end up being re-gifted, unwanted, or unused do something that <b><i>matters.</i></b> Something that <b style="font-style: italic;">makes a difference</b> in someone's life. </span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b>Celebrate our Lord and Savior's birth by giving from your heart. If you can't give from your heart. Give wine. Wine is good. Wine is Godly. </b></span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b>Live, laugh and love... </b></span><br />
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<b>The greatness of a nation and its moral progress can be judged by the way its animals are treated…I hold that, the more helpless a creature, the more entitled it is to protection by [people] from the cruelty of [human kind]”—Mahatma Gandhi</b></div>
Sauce du Jourhttp://www.blogger.com/profile/09615040167409344436noreply@blogger.com0tag:blogger.com,1999:blog-6085946916489133762.post-16917285133889877242015-11-02T20:25:00.000-08:002015-11-02T20:25:59.372-08:00Autumn Harvest ~ Cooking Class 126<div class="separator" style="clear: both; text-align: center;">
<b>Our mad pumpkin carving skills!</b></div>
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For my October class I wanted to feature the flavors that bring the taste and feel of the harvest of fall to mind. From pumpkins, squash and sweet potatoes to a hearty soup; roasted beets, pecans, and cranberries; the taste and smell of sage, plus a horseradishy mustard sauce all come to mind. It was a bountiful feast indeed! <br />
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<tr><td class="tr-caption" style="text-align: center;">Red and golden beets with burrata, pears, pistachios, thyme and balsamic.</td></tr>
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I had planned to do a beet appetizer until my sister sent me a recipe for a sweet potato appetizer that she'd recently had at a party, saying it was one the best appetizers she had <i>ever</i> eaten. I know she knows good food, and I'm not pickin' on her, <b>BUT</b> she is a vegetarian so I also know that she's missing out on a lot of really great appetizers. My top ten list would probably all include some kind of meat or seafood. Immediately coming to mind is a crostini of elk carpaccio with huckleberry preserves that I had in Beaver Creek, Colorado and it was to die for; mussels with chorizo in coconut curry in St Croix that we couldn't get off our minds so we went back for more, a year later. There are the duck confit nachos from <a href="http://cocomayarestaurant.com/" target="_blank">Coco Maya,</a> and sushi and crudo from <a href="http://www.richardsandoval.com/zengodenver/" target="_blank">Zengo!</a> She is really missing out!<br />
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Anyhow, since my upcoming cooking class was "Autumn Harvest," I decided to give the recipe a try. I didn't expect to be blown away but I was so wrong (sorry sis, you were right, there I said it, into the microphone), it was fantastic!<br />
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You start by giving the potatoes a good blistering in a hot oven. The "salad" is a mixture of pecans, celery, cranberries, parsley and shallots. Add some goat cheese and dress it with a vinaigrette of red wine vinegar, olive oil and Dijon mustard. It's simple, comes together fast and is unbelievably delicious. You know me....I was tempted to add bacon, but was glad I didn't.<br />
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You can use yams and/or sweet potatoes; I used both and liked the presentation of the two colors. I sliced them thick and hearty, which gives you a nice mouth full of creamy potato. You could slice them thinner to make them go farther, for a big crowd but if you do I think you would lose some of what makes them so great: the creamy, sweet texture, so go big or go home is my advice.<br />
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For our first course we made a Carrot-Coconut-Curry Soup. This is a soup that I first fell in love with last winter. I have been making it all summer long with the abundance of carrots that my friend Linda, has been supplying me with and I love it even more each time I make it. I've tweaked this recipe from a basic carrot soup I found in Bon Appetit, by kicking it up with the curry, some Thai red chile sauce and creme fraiche. Fresh garden carrots make it delicious and the coconut and curry add a nice Asian feel to it while the Thai chile sauce leaves a good kind of heat at the back of the throat. The creme fraiche cools it off and adds a silky richness that leaves you wanting seconds. It's super easy and has only a few ingredients so it comes together pretty fast. Win-win, plus it tastes as good as it looks!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtaaARfGX905VqN5vj78ZxEwt0Dd4-IDwjClmBSRySKlU-J2k42fJ3aNgVQntxF9LdH6TGwuLYgUsWLLgNDz99FzxoLK2a-L0TjcEfurGsAs7P-HmrMm_L_XxnOIK2hPL0eBD37kdFAV7r/s1600/Autumn8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtaaARfGX905VqN5vj78ZxEwt0Dd4-IDwjClmBSRySKlU-J2k42fJ3aNgVQntxF9LdH6TGwuLYgUsWLLgNDz99FzxoLK2a-L0TjcEfurGsAs7P-HmrMm_L_XxnOIK2hPL0eBD37kdFAV7r/s400/Autumn8.jpg" width="400" /></a></div>
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For our entree we whipped up a Pecan Chicken with Creole Mustard Sauce (recipe from the amazing <a href="http://www.cottonginlodging.com/page549985.html" target="_blank">Cabernet Grill</a>) and a stuffed acorn squash, plus we made Butternut Squash Gnocchi.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghYikpqA8FhepItQ1wvmhiMPExGePAk_Mk4vX2Cke7PqYlBYQ9nq66C0SQNd1mGSE9_CCG2vELvpLty2pb-sedzyuxghc9aPEtNnNIzFiE3S82TX5dbQHzvPL-G5vQJUEZMkPlvxqtnWcp/s1600/Autumn10.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghYikpqA8FhepItQ1wvmhiMPExGePAk_Mk4vX2Cke7PqYlBYQ9nq66C0SQNd1mGSE9_CCG2vELvpLty2pb-sedzyuxghc9aPEtNnNIzFiE3S82TX5dbQHzvPL-G5vQJUEZMkPlvxqtnWcp/s320/Autumn10.jpg" width="240" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Cristina and Kim, the Gnocchi Queens</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM1s6fEENAsMCNaxMh0Wer0wTO4fMpO5akJ8wK54DFaSwkGj0hD5H9YpHN0bwLb_tVjxyZRlT80uk1zL3jJjDD1r5EjkZVBM2RaRGvCW8Bk8WCDAc8tO1LjOHNPD27FsUogABLN88RXEwc/s1600/Autumn11.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Connor and Scott, the backup Gnocchi team</td></tr>
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We finished up the night with a Pumpkin Waffle dessert and a cigarette. Yeah, it was that good.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4od5ZUt9pWpYh0xlqgwGCrAm8Az5VjyvTuDtAPv8OlhDcMMkS0N34lcU2Yxn7u0KY8GGTWVLreXe_eOZGFz3HsY87Td4CqtKenXL4PNBm1NGom9qlKcWXc3gphzlbDUv9lYZm_t6JmIvc/s1600/Autumn5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4od5ZUt9pWpYh0xlqgwGCrAm8Az5VjyvTuDtAPv8OlhDcMMkS0N34lcU2Yxn7u0KY8GGTWVLreXe_eOZGFz3HsY87Td4CqtKenXL4PNBm1NGom9qlKcWXc3gphzlbDUv9lYZm_t6JmIvc/s320/Autumn5.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1exX8p0d6xGvE0JTbh82YNgPhq-Y3hVCJGsZIO9YvxgNMtshBpha_LDHr7SwvMEFq74T618rv3KzUG8n2pSrtc35NaOkguhe5jV6CAg5KW1OgcdHAOJTxBdFwE08QvxjGue98SYXPgcMF/s1600/Autumn6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1exX8p0d6xGvE0JTbh82YNgPhq-Y3hVCJGsZIO9YvxgNMtshBpha_LDHr7SwvMEFq74T618rv3KzUG8n2pSrtc35NaOkguhe5jV6CAg5KW1OgcdHAOJTxBdFwE08QvxjGue98SYXPgcMF/s320/Autumn6.jpg" width="180" /></a><br />
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Here was the full menu...give me a shout if you want me to post any of the other recipes. <a href="https://sites.google.com/site/saucedujour/acorn-squash-with-sun-dried-tomato-polenta?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(The Acorn Squash with Sun-dried Tomato Polenta,</a> is already up.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh1O6hF4vfb0hZC2p9BAl-2ehsBYDJay8sgBLJ0i3rcGkdC8ORtReJsSqAf_JgzCV0lbVumJ48ATub7Rn4Ryzc7_LigcQ0wRtV-VSbC4g5nryKAotoL33lu1fUgF0BEVzFbuupKrmda5Vd/s1600/Autumn11.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduxKyRvdpUNQJliu4xAyrJu9z7Zkrc2vfjvqLWjA6HoFnTxO2zNvbZVLX9fD-T-RKZKSKTriH78XehyBGq5Ipc35FRfK8PPqTpfHiSpbEYC9CsWAs49spnqMUcfnmslU3lvlcgZeoOQXh/s1600/Autumn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduxKyRvdpUNQJliu4xAyrJu9z7Zkrc2vfjvqLWjA6HoFnTxO2zNvbZVLX9fD-T-RKZKSKTriH78XehyBGq5Ipc35FRfK8PPqTpfHiSpbEYC9CsWAs49spnqMUcfnmslU3lvlcgZeoOQXh/s640/Autumn.jpg" width="491" /></a></div>
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<a href="https://sites.google.com/site/saucedujour/blistered-sweet-potatoes-loaded-with-an-autumn-salad-of-pecans-celery-cranberries-and-goat-cheese?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Blistered Sweet Potatoes Loaded with an Autumn Salad of Pecans, Celery, Cranberries and Goat Cheese</a><br />
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<a href="https://sites.google.com/site/saucedujour/carrot-coconut-curry-soup?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Carrot-Coconut-Curry Soup</a><br />
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*Thanks to Kitt for many of the pix!Sauce du Jourhttp://www.blogger.com/profile/09615040167409344436noreply@blogger.com0tag:blogger.com,1999:blog-6085946916489133762.post-53127624250348336282015-10-25T20:57:00.003-07:002015-10-25T21:35:41.049-07:00A Coddled Egg and an Anchovy Walk Into a BarThe bartender says, this is a bar and we don't serve Caesar salads in here....yuck, yuck, yuck, or something like that. Yeah, I just made that up.<br />
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Anyhow...While I wouldn't exactly call myself an "anchovy hater", I'm not exactly a "lover" either. When asked if I <i>want anchovies with that</i>, I usually take a pass, but if they come on my salad, my pizza, or my bacon I don't pick them off. I just eat them.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTTrbMUq0gfw224WlaPZjEuH3ppe3m7AnuzMDibXppj9CHjAuhztU75EMcDCYVYfKeChPp2aQE22vCfTuOQfhqsG8TvT3HR78QFci0Kn4UML4eFicCeiqaAxZWA8iQbzV8ncCwysvOcZfg/s1600/anchovy2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTTrbMUq0gfw224WlaPZjEuH3ppe3m7AnuzMDibXppj9CHjAuhztU75EMcDCYVYfKeChPp2aQE22vCfTuOQfhqsG8TvT3HR78QFci0Kn4UML4eFicCeiqaAxZWA8iQbzV8ncCwysvOcZfg/s400/anchovy2.jpeg" width="400" /></a></div>
When I saw a recipe on Food 52 for a salad with an anchovy dressing I decided I had to try it ~ ONLY because it had a <b>coddled egg</b> in it and I had never coddled an egg before. I didn't even know how. Or that you could. Or why you would want to. I was asking myself, <i>do you baby it, do you talk nice to it and tell it that it's a good egg and that it played a good game and that it </i>deserves<i> a trophy.</i> <b>I mean what the hell is a coddled egg anyway? </b>Cranky eggs I know; I've been making them for years, but I have never even coddled my own kids (I'm more about an ass whoppin') let alone an egg; so I was all about finding out how. And <i>why.</i><br />
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<b> <span style="font-size: x-large;">cranky eggs ↓</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxatxWpkBprYcAzSa74qPjknfugJwzqJaNFH8eYLIB1Qd2oloEOJcul05tSFgyeSSSsHU9T9mtSqORTJiBvnzX8JZuFdsqsF7pko2fT0DF73GyfEJ90PglzTC8GrVYaGwaf3G6hJ-53dVW/s1600/crankyegg.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxatxWpkBprYcAzSa74qPjknfugJwzqJaNFH8eYLIB1Qd2oloEOJcul05tSFgyeSSSsHU9T9mtSqORTJiBvnzX8JZuFdsqsF7pko2fT0DF73GyfEJ90PglzTC8GrVYaGwaf3G6hJ-53dVW/s400/crankyegg.JPG" width="400" /></a></div>
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<span style="font-size: large; text-align: center;"> </span><span style="font-size: large; text-align: center;"><b>eggs begging to be coddled</b></span><span style="font-size: x-large; text-align: center;"><b> ↓</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHk-CCxDFz7PuL_ABH_HYRaqHU0JGUhQ3csJ4z3l7T0nCbjLbAUcIhpX-6JgM-Q-q8tzy46j-se4NJ6yPiHjBeLnSVyhC_zNF7tELFCdcsnj6ggdc7zshyphenhypheny1wvClEs2QtSWEVzmUCjVtoc/s1600/IMG_1260.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHk-CCxDFz7PuL_ABH_HYRaqHU0JGUhQ3csJ4z3l7T0nCbjLbAUcIhpX-6JgM-Q-q8tzy46j-se4NJ6yPiHjBeLnSVyhC_zNF7tELFCdcsnj6ggdc7zshyphenhypheny1wvClEs2QtSWEVzmUCjVtoc/s400/IMG_1260.JPG" width="400" /></a></div>
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Now you know.</div>
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I had to try it and it turns out that I'm quite good at coddling eggs, and a happy coddled egg loving up on a few anchovies makes for a tasty dressing. </div>
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<b><span style="font-size: large;">A perfectly coddled egg ↓</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV5WwOnuv-xmhIH9pwwLyt0WGuxjxtcYyzSvmlqN4APXf-L7I5gw39sH8FxvE8_FHfNJhNVjzJHetbYKAMgE_8YtPkHNjJuv8Ur5T_xiQAa69xaH5R_uQyLR-Yk6VNbWY9TiP6z-545R9H/s1600/IMG_1261.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV5WwOnuv-xmhIH9pwwLyt0WGuxjxtcYyzSvmlqN4APXf-L7I5gw39sH8FxvE8_FHfNJhNVjzJHetbYKAMgE_8YtPkHNjJuv8Ur5T_xiQAa69xaH5R_uQyLR-Yk6VNbWY9TiP6z-545R9H/s1600/IMG_1261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV5WwOnuv-xmhIH9pwwLyt0WGuxjxtcYyzSvmlqN4APXf-L7I5gw39sH8FxvE8_FHfNJhNVjzJHetbYKAMgE_8YtPkHNjJuv8Ur5T_xiQAa69xaH5R_uQyLR-Yk6VNbWY9TiP6z-545R9H/s400/IMG_1261.JPG" width="400" /></a></div>
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<span style="text-align: start;">So a coddled egg means that the yolk is still raw and the white is just barely set around the shell. </span>It's still pretty much yucky* but don't let it bother you. (*yucky is a chef term for "gross, but tastes good.")</div>
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Put the coddled egg in time out, while you beat up the anchovies. To do that, start by mashing up some garlic; add the anchovies, and using a mortar and pestle, turn it into a paste.</div>
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It's gonna be a stinky paste, but just go with it...Trust me!<br />
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Add the paste to the coddled egg</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG8Gn235DUJYhOuMPtgSdPunhfiM05HHetQJ7PNJeC6nAELCVJiHIayM60j4frbQsBFvM4QTG6G5otOGQ6LrwM5YhCQD39XNAdgihQ_uqLYBU2XZu7SYMFAhDHWYgWq7E1kvmowHMNf_gm/s1600/IMG_1263.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG8Gn235DUJYhOuMPtgSdPunhfiM05HHetQJ7PNJeC6nAELCVJiHIayM60j4frbQsBFvM4QTG6G5otOGQ6LrwM5YhCQD39XNAdgihQ_uqLYBU2XZu7SYMFAhDHWYgWq7E1kvmowHMNf_gm/s400/IMG_1263.JPG" width="400" /></a></div>
Then add the remaining ingredients and whip the hell out of it for whining and t<span style="text-align: center;">his is what is looks like </span><span style="text-align: center;">when you whisk it all together. No more coddleing.</span><br />
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This dressing will remind you of an old school Caesar dressing; raw egg, garlic, anchovy, Dijon, Worcestershire, and lemon juice. The twist is the <b>creme fraiche,</b> which I think is the secret ingredient that makes this dressing so genius and so wonderful.<br />
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As I said, it's been my favorite salad of the summer and since the grill is usually fired up I've been serving it with a salad of grilled romaine, grilled avocados, summer tomatoes, shaved Parm, and a big chewy, grilled sourdough crouton. If you have a fresh ear of corn on hand, grill that too and cut it off the cob and add it to the salad.<br />
With summer on it's way out, fire up the grill one last time, coddle an egg and make this salad. It's so worth it.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlzMzP1D8oOUbGXaqLxK_M9lC2h1Az_c0AMwqS6WsCNviOoj58Umo0YbE7BL0kHpNH7BLZuOaAOyFAaunD1wx-XAdO2Jb6HVhKAIgmJvAnrz0UqgVSMXC9Ntt3zx9SvDxlTewketTuDfFW/s1600/IMG_1201.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlzMzP1D8oOUbGXaqLxK_M9lC2h1Az_c0AMwqS6WsCNviOoj58Umo0YbE7BL0kHpNH7BLZuOaAOyFAaunD1wx-XAdO2Jb6HVhKAIgmJvAnrz0UqgVSMXC9Ntt3zx9SvDxlTewketTuDfFW/s400/IMG_1201.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Shitty picture, I know...new computer and I haven't figured out the format to send pix from my phone.) Insert cranky egg face here.</td></tr>
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<i>(Note to egg coddlers: This dressing is best eaten within the first few days...it turns out coddled eggs, like coddled kids, don't stay happy for too long. I've kept it for a week or so, but notice that the anchovy (smell and taste) gets stronger. It really is delish, so step out of your bottled Caesar comfort zone and don't be afraid to coddle then eggs.)</i><br />
<i><br /></i><a href="https://sites.google.com/site/saucedujour/grilled-romaine-and-avocado-salad-with-anchovy-dressing?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><b>PRINT RECIPE: Grilled Romaine Salad with Anchovy Dressing</b></a><br />
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<br />Sauce du Jourhttp://www.blogger.com/profile/09615040167409344436noreply@blogger.com0tag:blogger.com,1999:blog-6085946916489133762.post-50314665295309306292015-07-08T08:04:00.000-07:002015-07-08T08:04:02.622-07:00Grillin' and Chillin" ~ Cooking Class 123<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;">We were Grillin' and Chillin' for the June SdJ Cooking Class. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Here was the menu and a few of the recipes. </span></div>
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<b><span style="font-family: Verdana, sans-serif;"><a href="https://sites.google.com/site/saucedujour/ancho-rubbed-shrimp-shooters-with-corn-avocado-salad?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Grilled ‘n Chilled Ancho Chile Rubbed Shrimp Shooters </a></span></b></div>
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<b><span style="font-family: Verdana, sans-serif;"><a href="https://sites.google.com/site/saucedujour/ancho-rubbed-shrimp-shooters-with-corn-avocado-salad?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">with Cool Corn-Avocado Salad </a></span></b></div>
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<b><span style="font-family: Verdana, sans-serif;"><span id="goog_524495509"></span><span id="goog_524495510"></span><br /></span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">Grilled and Stuffed Jalapeno Popper Sliders</span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">with Bacon, White Cheddar + Avocado-Ranch Sauce </span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxtj1Bqw-5DFQtLTSMk_0kAeLRPk36OT6F8zk1HReBHePab55MruNCzDlNBKb-6uVYv_KiK9IgvUzZDNQLdgehaBmpVpNssD2o_zc244IiTZHTQQPt3Elx6ccj3k8VxL5vNeEfXrACUP7E/s1600/FullSizeRender-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxtj1Bqw-5DFQtLTSMk_0kAeLRPk36OT6F8zk1HReBHePab55MruNCzDlNBKb-6uVYv_KiK9IgvUzZDNQLdgehaBmpVpNssD2o_zc244IiTZHTQQPt3Elx6ccj3k8VxL5vNeEfXrACUP7E/s400/FullSizeRender-2.jpg" width="375" /></a></div>
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<b><span style="font-family: Verdana, sans-serif;">Whole Copper River Salmon, Stuffed with Lemon + Herbs</span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">Grilled and Served with Dijon-Tarragon Beurre Blanc</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihts7bZ84gfW0EZB6BUMncSB60Qq5bvrSqrBpaku4pTSrqhkPvuJ1XnjbCWlyeiEOgkClUfQgvbTp2ecfsYJdqzQTjt6P42_Y0GOAehx6sogPZIhA1HmAqiONzsTPVGPu8_f8_00ykE-op/s1600/IMG_1014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihts7bZ84gfW0EZB6BUMncSB60Qq5bvrSqrBpaku4pTSrqhkPvuJ1XnjbCWlyeiEOgkClUfQgvbTp2ecfsYJdqzQTjt6P42_Y0GOAehx6sogPZIhA1HmAqiONzsTPVGPu8_f8_00ykE-op/s400/IMG_1014.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZx7g8nKspKBnXNdow395vqjycClVxVflaSZJWrIHINn_BX2wdZIESw6EJRn9xFTmglERQRmtgAelr5AMAi8WHGgAssVYLWU5v5Qa277JF2x22Ys2SVUvYn_Xi4laKbXnWGxs5f4BxvmY7/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZx7g8nKspKBnXNdow395vqjycClVxVflaSZJWrIHINn_BX2wdZIESw6EJRn9xFTmglERQRmtgAelr5AMAi8WHGgAssVYLWU5v5Qa277JF2x22Ys2SVUvYn_Xi4laKbXnWGxs5f4BxvmY7/s400/FullSizeRender.jpg" width="400" /></a></div>
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<b><span style="font-family: Verdana, sans-serif;">Grilled Potatoes in Mustard Aioli + Fresh Herbs</span></b><br />
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<b><i><span style="font-family: Verdana, sans-serif;">OOPS, NO PICTURE, BUT YOU GET THE DRIFT.</span></i><span style="font-family: Verdana, sans-serif;"> </span></b><br />
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<span style="font-family: Verdana, sans-serif;"><a href="https://sites.google.com/site/saucedujour/prosciutto-wrapped-asparagus-bundles-with-gremolata?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><b>Prosciutto Wra</b><b style="line-height: 100%;">pped Asparagus Bundles</b></a></span></div>
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<b><span style="font-family: Verdana, sans-serif;"><a href="https://sites.google.com/site/saucedujour/prosciutto-wrapped-asparagus-bundles-with-gremolata?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Grilledand Topped with Gremolata</a></span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX14EwgK_Ia_uveHHyWEqvn9M38MB8ISE8Ww2hIN5DW2Vy7dEWlm3KyCLc550XyZ47yYS5eYJz8FRvDD32aV7_QZMuZxcfc3cCUn7388nloY4ajMzB39RFOn24U2hwUlwioQjOiMgDJLLd/s1600/FullSizeRender-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX14EwgK_Ia_uveHHyWEqvn9M38MB8ISE8Ww2hIN5DW2Vy7dEWlm3KyCLc550XyZ47yYS5eYJz8FRvDD32aV7_QZMuZxcfc3cCUn7388nloY4ajMzB39RFOn24U2hwUlwioQjOiMgDJLLd/s400/FullSizeRender-1.jpg" width="400" /></a></div>
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<b><span style="font-family: Verdana, sans-serif;"><a href="https://sites.google.com/site/saucedujour/grilled-bananas-topped-with-warm-maple-rum-butter-sauce-and-toffee-chunks?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Grilled Bananas, Maple-Rum-Butter Sauce, Ice Cream + Toffee </a></span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPFrqTXYwnzRe0eFPtWnPW4vReLIvf3swaZ_uVnZmfbWVTBKJl11a-swk3GBVa0UHY0Xp9-MoQ8P6BxYZ_CWgwh5sPYAEFflF3Mm6YnHtY0dVUaPw2gZu_fUnD3iUx5VNkWm7vm75edOYh/s1600/IMG_1020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPFrqTXYwnzRe0eFPtWnPW4vReLIvf3swaZ_uVnZmfbWVTBKJl11a-swk3GBVa0UHY0Xp9-MoQ8P6BxYZ_CWgwh5sPYAEFflF3Mm6YnHtY0dVUaPw2gZu_fUnD3iUx5VNkWm7vm75edOYh/s400/IMG_1020.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZPD2r4P4yVmkTiEyBIFrwYkOPvhqIAMwzTs0yT4obpQT2xtgDBQJID-XRRNwIHbUXvN6OIvADNNHVc2ODcMaqg5kLiqNjUqasCZ4Vq220NZNI4aub8uU6FGx_3vT2dhNy1itYbdOe_hc/s1600/IMG_1022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZPD2r4P4yVmkTiEyBIFrwYkOPvhqIAMwzTs0yT4obpQT2xtgDBQJID-XRRNwIHbUXvN6OIvADNNHVc2ODcMaqg5kLiqNjUqasCZ4Vq220NZNI4aub8uU6FGx_3vT2dhNy1itYbdOe_hc/s640/IMG_1022.JPG" width="360" /></a></div>
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<div style="text-align: left;">
The Copper River Salmon was a huge hit and many said this was there favorite menu <b>EV-VER! </b>I'll share that recipe at a later date, but for now here are a few of the others. They are perfect for the summer, so fire up the grill and prepare to chill with some tasty hot and cold combos that are a snap to prepare.</div>
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<div style="text-align: left;">
<a href="https://sites.google.com/site/saucedujour/ancho-rubbed-shrimp-shooters-with-corn-avocado-salad?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Ancho Chile Rubbed Shrimp Shooters with Cool Corn-Avocado Salad</a></div>
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<a href="https://sites.google.com/site/saucedujour/prosciutto-wrapped-asparagus-bundles-with-gremolata?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Prosciutto Wrapped Asparagus Bundles with Gremolata</a><br />
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<a href="https://sites.google.com/site/saucedujour/grilled-bananas-topped-with-warm-maple-rum-butter-sauce-and-toffee-chunks?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Grilled Bananas with Maple-Rum-Butter Sauce, Ice Cream and Toffee Chunks</a></div>
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<span style="line-height: 16px;"> </span><span style="font-family: 'Throw My Hands Up in the Air'; font-size: 10pt; line-height: 100%;"> </span></div>
Sauce du Jourhttp://www.blogger.com/profile/09615040167409344436noreply@blogger.com0tag:blogger.com,1999:blog-6085946916489133762.post-33050643039735080102015-06-15T19:05:00.000-07:002015-07-06T10:31:01.243-07:00Come to Momma...The New SdJ Digital Cookbook is Born! <span style="font-size: small;"><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. "><b><i>Sauce du Jour Culinary Institution: where every crazy chef gets a sharp knife</i></b>, is the title of my new cookbook. It features <b>ALL</b> of the recipes from the first 15 Cooking Classes, which is <b>100 recipes.</b> The book is available in digital format so just go the App Store on your iPad and download the free app called </span></span><a href="http://cookbookcafe.com/" target="_blank"><span style="font-size: small;"><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. "><b>Cookbook Cafe</b></span></span><span style="font-size: small;"><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. ">. </span></span></a><span style="font-size: small;"><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. "><span style="font-size: small;"><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. ">You will then have to create a username and password and log in. </span></span>From the home page you can type "Sauce du Jour" in the search box and it will bring it up. The book is a steal at $3.99 and you can buy it right through your iTunes account. How cool is that! </span></span><br />
<br />
<span style="font-size: small;"><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. ">Once you own it, it will be in your "Library" from then on. The site features tons of books; prices range from free to $14.99. You can browse them but if you want the recipes you have to buy them. Some have as few as a one recipe in them (lame, I know) or as many as 120. Mine is definitely one of the biggest collections. I'm an overachiever that way.</span></span><br />
<span style="font-size: small;"><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. "><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGpSoDQ88f9HA4hlW5LtA1z54nOXdXM5VTYnTVaSkcbJsDW9t9rPzJ1gwhFs6LQNJkf8z5t4gtOLJWQ1kBuqTD99R6WVBS6_HOEXV_S562-wD3NacYi2ayiixC4x5fqM_R78gM796jnBUX/s1600/cookbookcafe.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGpSoDQ88f9HA4hlW5LtA1z54nOXdXM5VTYnTVaSkcbJsDW9t9rPzJ1gwhFs6LQNJkf8z5t4gtOLJWQ1kBuqTD99R6WVBS6_HOEXV_S562-wD3NacYi2ayiixC4x5fqM_R78gM796jnBUX/s400/cookbookcafe.png" width="246" /></a></div>
<br />
<span style="font-size: small;"><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. ">You won't find the app in your iPhone apps, so if you don't have an iPad you can get it on your laptop by going to <a href="http://bakespace.com/">BakeSpace.com</a> . In both cases you have to create a username and password and then log in. </span></span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrBjyGINQKlc4OizuWDA3NskFX4l2YB7100K2aWrY5F73bJN3osEX5zizPbbT9U_oYkuJztLUkyDV19FPSdBFYaiHaa1a9tQyiS7WKu-VcW3mCpcEJcCLx187oaXiaY52T76QJyQlA2WVG/s1600/logo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrBjyGINQKlc4OizuWDA3NskFX4l2YB7100K2aWrY5F73bJN3osEX5zizPbbT9U_oYkuJztLUkyDV19FPSdBFYaiHaa1a9tQyiS7WKu-VcW3mCpcEJcCLx187oaXiaY52T76QJyQlA2WVG/s1600/logo.png" /></a></div>
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<br />
<span style="font-size: small;"><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. ">I've noticed the website is more confusing to use than the app and I found it harder to find my book. If you type "Sauce du Jour" in the search box, it brings up only two recipes (Basil Pesto and Cilantro Pesto) You can navigate your way to the entire cookbook buy clicking on my name. <a href="http://www.bakespace.com/cookbooks/detail/Sauce-du-Jour-Culinary-Institution%3A-where-every-crazy-chef-gets-a-sharp-knife/1640/" target="_blank">Or try this link</a>....I think it will get you there. No guarantees. </span></span><span style="font-size: small;"><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. "><span style="font-size: small;"><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. ">If you buy it online you can pay by credit card. </span></span></span></span><br />
<br />
<div style="text-align: center;">
<span style="font-size: small;"><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. "><span style="font-size: large;"><b>Also there is now a widget on the right side of the </b></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: small;"><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. "><span style="font-size: large;"><b>SdJ Blog home page, which will take you there.</b></span></span></span></div>
<span style="font-size: small;"><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. "><span style="font-size: large;"><br /></span></span></span><br />
<span style="font-size: small;"><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. "><span style="font-size: large;"> <b>The cover of the book looks like this! </b></span><b><span style="font-size: x-large;"> ↓</span></b></span></span><br />
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<span style="font-size: small;"><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. ">So for all you cool people who didn't get to come to the institution you can now bust out $3.99 and get all the recipes from those first 15 classes! </span></span><span style="font-size: small;"><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. "><span style="font-size: small;"><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. "> </span></span></span></span><br />
<br />
<b><span style="font-size: small;"><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. "><span style="font-size: small;"><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. ">The following is the blurb which prefaces the book:</span></span></span></span></b><br />
<br />
<span style="font-size: small;"><i><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. ">The
Sauce du Jour Culinary Institution is a fun kitchen where cooking
classes take place at a monthly gathering for a group of approximately
twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai,
South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes,
Mushrooms, Pasta, Beer, and more! </span></i></span><br />
<br />
<span style="font-size: small;"><i><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. ">The class is hands on with everyone pairing up and taking on different
recipes, covering 4 to 6+ courses per class. The wine flows, the
laughter ensues and we eat a lot of damn good food! </span></i></span><br />
<br />
<span style="font-size: small;"><i><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. ">This cookbook includes all of the recipes from the SdJ Cooking Classes
101-115. Most of, but not all of the recipes are created right here in
the SdJ kitchen. I'm not above stealing an idea but I do have principals
and I would never call it my own if it wasn't so. I am an
improvisational maniac in the kitchen, not only because I like to have
my way with a recipe, but because I live in the sticks (and/or the
islands) so ad-libbing isn't just an egocentric quirk, it's a necessity. </span></i></span><br />
<br />
<span style="font-size: small;"><i><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. ">When I'm not creating my own recipes I like to cook restaurant dishes. I
also LOVE me some Bobby Flay so some of his recipes are featured here
as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if
they aren't my own reckless creations I've given credit where credit is
due.
Sauce du Jour also has a blog with many other great recipes and stories.
It can be found at www.saucedujour.blogspot.com. </span></i></span><br />
<span style="font-size: small;"><i><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. "></span></i></span><br />
<br />
<span style="font-size: small;"><b><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. ">AUTHOR PAGE: </span></b></span><br />
<span style="font-size: small;"><i><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. ">I am a relatively competent cook and a travel junkie who is also a
white-knuckled frequent flyer. My friends would say that I am a crazy
dog lady, while I prefer to think of myself as a zealous animal lover. I
am also a published author, seriously type A, with a touch of OCD; a
wife, mother and grandmother of a beautiful little girl named Paisley.
She's my sous chef and I'm her Coco and I love her more than truffle
oil. </span></i></span><br />
<br />
<span style="font-size: small;"><i><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. "> I spent three years as a chef on a private charter yacht that my hubs
(aka The Big Guy) and I operated in the BVI's. Living on a boat and
working in a small galley challenges even the most accomplished chef,
let alone some like me who is really just a serious foodie with a
sophisticated palate. My cookbook, "Sauce du Jour, The Pisces
Collection" is a compilation of about 40 recipes that I often served
while on the boat. (blurb.com.) Recipe requests from guests was the
inspiration behind it. </span></i></span><br />
<br />
<span style="font-size: small;"><i><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. "> I write a food blog that has never won any awards but it does have a lot
of damn good recipes on it, not to mention some funny stories. You can
check it out at www.saucedujour.blogspot.com.
I became a published author in 2011. My book, "When the Dust Settled"
(Amazon, B&N) is getting great reviews and is soon to be made into a
movie. Hollywood just doesn't know it yet! </span></i></span><br />
<br />
<span style="font-size: small;"><i><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. ">Besides being a lucky wife, loving mom, adoring grandmother, and food
snob, I consider myself to be a loyal friend, good party planner, wino, a
workaholic, seriously sleep deprived, and a shopping fool with a shoe
addiction. Oh, and I'm pretty funny too!
I hope you enjoy these recipes and have as much fun making them as we
did in the SdJ Culinary Institution. Feel free to contact me with any
questions regarding any of the recipes I've put here.
Cheers! </span></i></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. "><b>FOOD FOR THOUGHT</b></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Cooker or Caker</b>: <i><span style="font-weight: normal;">Cooker</span></i></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Bake/Cook Frequency</b>: <i><span style="font-weight: normal;">Every day</span></i></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Baking/Cooking Training:</b> <i><span style="font-weight: normal;">The Sauce du
Jour Culinary Institution, where I am the head chef, knife thrower,
salad tosser, wine pourer, and pot scrubber. Oh...and I can juggle; for
real.</span></i></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Favorite Food:</b> <i> <span style="font-weight: normal;">I love almost all food,
especially seafood, paninis, handmade pasta, and fresh veggies. About
the only thing I won't eat is organ meats. I just CAN'T do it so don't
even try to serve me liver, tongue, or head cheese. I will cut you!
Don't make me!</span></i></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Favorite Food Moment:</b> <i><span style="font-weight: normal;">Eating fresh caught lobster on Anegada with my toes in the sand and island beat playing in the background never gets old!</span></i></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Favorite Cooking Word:</b> <i><span style="font-weight: normal;">Sauce du Jour,
of course! It comes from the question asked every night in our house as I
am plating dinner; "so what's the sauce du jour tonight?"</span></i></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Favorite Restaurant:</b> <i> <span style="font-weight: normal;">Spago, Beverly
Hills ~ La Estacion, Puerto Rico, ~ Zengo, Osteria Marco, Denver ~ Joe's
Stone Crab, Miami ~ Coco Maya, Giorgio's BVI's ~ Justus Drugstore,
Smithville ~ Firefly, Las Vegas ~ Jungle Lobster House, Jamaica and so
many more!</span></i></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Favorite Chef:</b> <span style="font-weight: normal;"><i>My Bobby Flay, Mark Miller, Michael Symon, Wolfgang, Mario, Giada (girl crush).</i></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>In My Town Try:</b> <i><span style="font-weight: normal;">My house! It's always open and something is always on the stove!</span></i></span></span><br />
<div id="foodforthought">
<h4 class="inline">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-weight: normal;"><b>THINGS I'M IN TO</b></span> </span></span></h4>
<div class="inline">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Interests:</b> <i> <span style="font-weight: normal;">In no particular order:
Food, music, cooking, the Caribbean, reading, food, The Big Guy, scuba
diving, my dogs, food, chocolate, Paisley, travel, my daughters, food,
shopping, trap shooting, writing, oh...and food. Did I mention food?</span></i> </span></span></div>
<div class="inline">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Languages:</b> <i><span style="font-weight: normal;">English, this is AMERICA! Speak it!</span></i></span></span>
</div>
<div id="thingsiminto">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span><br />
<div class="inline">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
<b>Books:</b> <i><span style="font-weight: normal;">When the Dust Settled, The Glass
Castle, The Poisonwood Bible, The Alchemist, The Liars Club, To Kill a
Mockingbird, Wuthering Heights. Most of the classics and so many more.
My nose is always in a book!
Also, my Bobby Flay's cookbooks, Restaurant cookbooks, Bon Appetit. </span></i></span></span>
</div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span><br />
<div class="inline">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
<b>Music:</b> <i> <span style="font-weight: normal;">I love music; (everything from
Texas country to Jazz) maybe even more than food, and I listen to
everything except for rap, which instantly bums me out. Gimme some
blues, some old country or some classic rock and I'm a happy chef, but
put on that rap crap and I'ma goin' postal on someone. </span></i></span></span>
</div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span><br />
<div class="inline">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
<b>TV/Movies:</b> <i> <span style="font-weight: normal;">I'm not a big TV watcher or
movie fan because I can't sit still for that long, but my favorite movie
is "After the Sunset" and "Chocolat"...thinking....thinking.... </span></i></span></span>
</div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span><br />
<div class="inline">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
<b>Travel:</b> <i> <span style="font-weight: normal;">The Caribbean, the US of A, the World</span></i></span></span>
</div>
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;">
</span></span><br />
<div class="inline">
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Clubs:</b> <i><span style="font-weight: normal;">None that I'd want to join if I were in them. I don't play nice with others.</span></i></span></span></span>
</div>
</div>
</div>
<span style="font-size: small;"><i><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. "><br /></span></i></span>
<span style="font-size: small;"><b><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. ">I'm thrilled to be able to share the recipes this way! No need to drag papers or your binder along when you travel or if you get the sudden urge to make a recipe when you are at the grocery store and can't remember what all ingredients are in it. Thanks in advance! I'd be honored to have it added to your collection! </span></b></span><br />
<span style="font-size: small;"><b><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. ">Bon Appetit! </span></b></span><br />
<span style="font-size: small;"><b><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. ">Tammi </span></b><i><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. "> </span></i><b><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. "></span></b><i><span title="The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first. "></span></i></span><br />
<br />
<br />Sauce du Jourhttp://www.blogger.com/profile/09615040167409344436noreply@blogger.com0tag:blogger.com,1999:blog-6085946916489133762.post-57314384853949247102015-06-08T18:19:00.002-07:002015-06-08T18:19:50.887-07:00The Best of Spain ~ Cooking Class 121 My time in Spain consisted of a long layover in the Barcelona airport but that doesn't mean I don't love the food and still dream of going there for the full experience. Minus of course that whole bull fighting thing. Tapas? Yes please. Sangria? Thank you. An angry bull chasing me down the street? No thanks. Those days are (thankfully) long over. <br />
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I'm a little behind...I know this. <i>The Best of Spain</i> cooking class was in March. Yes March, as in three months ago March. I totally blew by it and went straight to Pizza. But this is about Spanish cuisine and when I made Paella again, the other day it reminded me that I had not posted any of the reicpes. From March.<br />
However, we nailed Spain with our <a href="https://sites.google.com/site/saucedujour/paella-mixta?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Paella</a>, Salmorejo, <a href="https://sites.google.com/site/saucedujour/patatas-bravas-with-garlic-aioli?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Potatas Bravas</a> and Goat Cheese Stuffed Piquillo Peppers. Never mind the fact that I lost (and still haven't found the Membrillo, which was to be part of the dessert.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXuJbDhUMeGBEOmg4EW1ktVVx1olMoHO7AbsHrpnXFD__3nI7g_-o3rlH4tilUksHdHR8Cu62oPUXX0cqxD6z2NJef3foB4A4Bh_ZSM_HgIJnpibSd81WbovSI7_KrgIDiue33Rg-U7N2B/s1600/Spain5.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXuJbDhUMeGBEOmg4EW1ktVVx1olMoHO7AbsHrpnXFD__3nI7g_-o3rlH4tilUksHdHR8Cu62oPUXX0cqxD6z2NJef3foB4A4Bh_ZSM_HgIJnpibSd81WbovSI7_KrgIDiue33Rg-U7N2B/s400/Spain5.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salmorejo; a cold tomato based soup, topped with chopped egg and Serrano Jamon.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5azTnkMnSXbxx569rl9DVpWkotuyBkZCn1FAo4XnWBN3_wCm3eYgMw9iqkK7vT-r9n5hDJMQvP4Mblhpa3ecMqcH-Wc7tjHApz7twSl8hLfhVzJfE91qaik3HWZfGpBxRmJPW_394-N1g/s1600/Spain3.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5azTnkMnSXbxx569rl9DVpWkotuyBkZCn1FAo4XnWBN3_wCm3eYgMw9iqkK7vT-r9n5hDJMQvP4Mblhpa3ecMqcH-Wc7tjHApz7twSl8hLfhVzJfE91qaik3HWZfGpBxRmJPW_394-N1g/s400/Spain3.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stuffed Piquillo Peppers...Smoked Paprika Aioli</td></tr>
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<a href="https://sites.google.com/site/saucedujour/patatas-bravas-with-garlic-aioli?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Patatas Bravas</a> are super easy to make and are a beautiful way to spiff up the plain old spud. These oven roasted potatoes are served on a smoky tomato bed and topped with a garlicky aioli. This is a hearty appetizer and both the Bravas Sauce and the aioli can be made a day or two ahead. <br />
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Lets talk<a href="https://sites.google.com/site/saucedujour/paella-mixta?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"> Paella:</a> No Spanish cuisine class would be complete without this simple rice dish that originated in the mid-nineteenth century, in the Spanish region of Valencia.<br />
To make it you don't have to have a real Paella pan; any wide, low sided round pan
will do. Pans run the gamut from 8" to a mile wide and from about $15
to $500+. The cheap steel ones will rust so if you are going to do it, do it and
right spend about $50 and get a stainless steel one. It will cook more evenly and clean up more easily. Win-win. <br />
I like <a href="https://sites.google.com/site/saucedujour/paella-mixta?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Paella <i>Mixta</i></a>, which invites everyone to the party...chorizo, chicken, shrimp, lobster and mussels. (Side note: Valencian's would NEVER add chorizo to Paella and would be offended by this bastardized version. They would probably add rabbit, which would offend me if I were offendable, so anyhow....we're even.)<br />
You have to use an authentic medium grain rice, such as <a href="http://www.tienda.com/food/products/rc-03.html?site=1" target="_blank">Bomba</a> or <a href="http://www.tienda.com/food/products/rc-02-2.html?site=1" target="_blank">Calasparra</a> and<b> DON'T STIR IT!</b> Stirring it releases the starch and starch = sticky rice. (We are in Spain now, not Japan.) <br />
You <b>MUST</b> use saffron, even it costs $500,000,000 per gram. It's in the Paella rule book. You won't necessarily taste it in there but if it's not in the dish you'll definitely miss it, so just suck it up and buy some saffron. While you're at it get some real Spanish smoked paprika too.<br />
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<a href="http://www.tienda.com/?gclid=Cj0KEQjw4LaqBRD60pfSn43ZwLQBEiQAJv5FLJqOXSd-ngZLn9MBBCwDEU4TA9N4tV_0BsLsOeHK-nIaAqLM8P8HAQ" target="_blank">La Tienda</a>
is a great resource for real Spanish ingredients so if you want to
make it authentic as possible do your shopping there. I love their
meats; especially the Iberico and Serrano Jamon; the anchovy stuffed
olives are tender and briny, the cheeses decadent. And I <b>really </b>love their Black Truffle
Potato Chips. <i>(Confession to make: One bag (out of the three that I
ordered) arrived a little smashed up so I opened it up to check the
contents and ate the ENTIRE bag right then and there. I could not stop
myself and had the bag been bigger I would have crawled all the way
inside of it. They <b>are that</b> good.
Consider yourself warned.)</i> They also have a great variety of Paella
pans at all different price points. (And they aren't even paying me to say this.) A word of
caution: a plane ticket to Spain may cost about the same amount as some
of their meat products.</div>
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Never the less, Spain's cuisine is bold, fresh and flavorful. With the right ingredients you can be transported right there....without ever buying a plane ticket.<br />
Class dismissed.<br />
Get two of the recipes by clicking on the links below. <br />
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<a href="https://sites.google.com/site/saucedujour/patatas-bravas-with-garlic-aioli?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Potatas Bravas with Garlic Aioli </a><br />
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<a href="https://sites.google.com/site/saucedujour/paella-mixta?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Paella Mixta</a><br />
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<br />Sauce du Jourhttp://www.blogger.com/profile/09615040167409344436noreply@blogger.com0tag:blogger.com,1999:blog-6085946916489133762.post-70095094840795066782015-05-11T09:49:00.001-07:002015-05-11T09:49:31.134-07:00Cooking Class 122 ~ Artisan PizzasMel Brooks said, "Pizza is a lot like sex. When it's good, it's really good. When it's bad, it's still pretty good."<br />
Well thank you Captain Obvious. <br />
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For the May cooking class we made six pretty bad ass pies. </div>
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All concoctions (except the Scampi) were recently masterminded right here in the SdJ kitchen!<i> (read: me and The Big Guy have been eating pizza for two solid weeks which is the equivalent of five pounds gained and a couple hundred bucks spent on cheese. Someone's gotta take one for the team and he's such a good sport.)</i><br />
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So lets talk pie: I like <a href="http://www.epicurious.com/recipes/food/views/no-knead-pizza-dough-394696" target="_blank">Jim Lahey's No Knead Dough</a>. You can find the <a href="http://www.epicurious.com/recipes/food/views/no-knead-pizza-dough-394696" target="_blank">recipe here</a>. Nuff said about that.<br />
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I really don't think you need an exact recipe for pizza...just good ingredients and good ideas of what goes together. It's an art not a science; so get creative and go crazy. That's pretty much what I did. And if in doubt, add bacon. Read on.<br />
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I've been making and tweaking the Scampi Pizza for about 15 years now so it's pretty much my own and is in fact one of my all-time favorite pizzas. EVER. With a tomato-leek, white wine and garlic base, it's topped with sauteed shrimp, mozz, parm, and white cheddar and finished with parsley. And if you want to go a little crazy ~ add crisp bacon.<br />
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The Artsy-Fartsy Lemon Chicken Pizza (sorry no pic) is a pie with a pesto base, topped with garlic-lemon chicken (which has been marinated all night {in garlic, lemon juice and bit of olive oil}, then baked), a dab of ricotta, artichoke hearts, shaved red onion and capers, plus mozz and parm finish out this one. The capers really kick this one up a notch and the lemon chicken got rave reviews on its own. You should definitely go all crazy and add bacon to this one!<br />
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<tr><td class="tr-caption" style="text-align: center;">Chef Vicki ~ The El Cubano going in the oven.</td></tr>
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Next we made the <a href="https://sites.google.com/site/saucedujour/el-cubano-pizza?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">El Cubano</a>; my take on the sandwich of the same name. I made a Cuban Mojo (pronounced Mo-hoe) sauce and marinated the pork roast over night. It then took a six or seven hour snooze in my crock pot until it was super relaxed. I made a Mojo-Mustard sauce and used it as the base, topped the pie with the shredded pork, deli ham, a shit load of dill pickles, Gruyere and Gouda cheese. We threw a few diced tomatoes on top, when it came out of the oven. Muy bueno! And if you decide to add bacon to this one feel free ~ the Cubans will approve.</div>
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The <a href="https://sites.google.com/site/saucedujour/mushrooms-gone-wild-pizza?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Mushrooms Gone Wild </a>was just that. Shiitakes, Crimini, Morels, Chantrelles....sauteed with butter, garlic, shallot, wine, thyme and parsley. On the crust we spread some garlic-truffle oil, topped it with caramelized onions, the 'shrooms and Fontina cheese. Splashed on some truffle oil when it came out of the oven. It was an earthy delight and overall I think it got the most votes for the best pizza of the night. Please...check your crazy at the door and don't add bacon to this one or the SdJ police will be notified.<br />
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The Italian Stallion is my version of a meat lovers. I made a buttermilk Alfredo base which is like a regular Alfredo except with buttermilk instead of cream. Don't be scared...try it...the buttermilk gives it a nice tang. You top it with sweet Italian sausage crumbles, spicy Italian mini meatballs, soppressata and prosciutto. Then add shaved fennel (fennel and sausage go together like bacon and peanut butter, or bacon and chocolate, or really bacon and anything.), sun dried tomatoes, asiago and mozz and you got yourself one big stud of a pizza. <br />
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I always do dessert at the class but to me pizza <i>IS</i> dessert and I wasn't about to do that old dried out sugar cookie-cream-cheese-strawberry-kiwi thing, so I decided to go the savory-sweet route and <a href="https://sites.google.com/site/saucedujour/the-sexy-fig-leaf-pizza?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">The Sexy Fig Leaf Pizza</a> was born. This one is a party in your mouth! Sweet fig jam base, buttery sauteed pears, tangy Gorgonzola, brie and goat cheeses, salty prosciutto and toasted walnuts. Bake it and then top it with a handful of peppery arugula and a balsamic glaze drizzle. This pie was probably the 1st runner-up, had it been a contest.<br />
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I'm sharing the Cubano, Mushroom, and Fig recipes here. If you want any of the other let me know but really you can pretty much just wing it. (Unless you can't make toast ~ then don't try to wing it ~ call me, I'll bring wine.)<br />
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<tr><td class="tr-caption" style="text-align: center;">My Dough Babies</td></tr>
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<a href="https://sites.google.com/site/saucedujour/el-cubano-pizza?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: El Cubano Pizza</a><br />
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<a href="https://sites.google.com/site/saucedujour/mushrooms-gone-wild-pizza?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Mushrooms Gone Wild Pizza</a><br />
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<a href="https://sites.google.com/site/saucedujour/the-sexy-fig-leaf-pizza?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: The Sexy Fig Leaf Pizza</a>Sauce du Jourhttp://www.blogger.com/profile/09615040167409344436noreply@blogger.com0tag:blogger.com,1999:blog-6085946916489133762.post-60748323447819054582015-03-30T19:30:00.001-07:002015-04-01T19:32:26.866-07:00Pack Your Bags Kids, We're Going On a Guilt Trip!Do you want to get back at your kids? Make 'em squirm a little? Do you want to make them pay for growing up and leaving home and not taking all their crap with them? Parents, do you want to have some fun? Well pack your bags, grab their crap because <b>we're going on a guilt trip.</b> (Insert evil laugh here....wahhhaaahaaahaaaaabaahhhahhhahaahaaa) <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyGyXlTXg_L_P6PIXR2xZ1t95gGlYhl5hs92Smpehz-52mbSE-yrbbLfTX9qF6FkKaNzatIrmeYW2ffZWRjVBEE_6RGb62mLjGvl-eNs06kynHl6O1_H08sq-eqhm349i9izszdMLqYwK/s1600/photo(79).JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyGyXlTXg_L_P6PIXR2xZ1t95gGlYhl5hs92Smpehz-52mbSE-yrbbLfTX9qF6FkKaNzatIrmeYW2ffZWRjVBEE_6RGb62mLjGvl-eNs06kynHl6O1_H08sq-eqhm349i9izszdMLqYwK/s1600/photo(79).JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breyer horse number 14,825 of 854,532 Breyer horses left at my house</td></tr>
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You may already know how this works. Over the years you've spent a small fortune on things that the little darlins' <i>really</i> wanted and then you blinked, or you fell asleep for <b>one minute</b> and eighteen years went by. There you were; left with an expensive pile of clothes, shoes and toys right there next to the box of priceless memories. You felt lost and sad for months. You went into their rooms and sat on the bed and ran your hands over their pillows, imagined sleepy heads; touched the left behind trophies and pictures. You smelled the clothes left hanging in the closet, opened drawers and re-folded the not-cute-enough-for-college pajamas. <b>YOU DID THAT!? REALLY? </b> <i>(*Sound of screeching brakes here*) </i>Sorry I am not <b><i>that</i></b> mother. I'm the <b><i>other</i></b> one...the one who stripped the bed, boxed up the pj's, trophies and all evidence of teenage existence. Seventy-two hours later there was not a trace of teenage angst anywhere in my house.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQw0-HCUlieywHc1iTwkLIIjAw-6YrHK1FHpzMzwrK_wfXNEzurMkviS76V7RN4EacTAtxwApN-CZj_pGNOxZJYOZNlJOG082Jn38BYNT9LxivvKUCmSde6fGdtkBP3j11_nYDO9yxgtzN/s1600/photo(74).JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQw0-HCUlieywHc1iTwkLIIjAw-6YrHK1FHpzMzwrK_wfXNEzurMkviS76V7RN4EacTAtxwApN-CZj_pGNOxZJYOZNlJOG082Jn38BYNT9LxivvKUCmSde6fGdtkBP3j11_nYDO9yxgtzN/s1600/photo(74).JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Polo gear...circa 1996-2000</td></tr>
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It's not that I didn't miss my girls when they moved out, I did, terribly. I just wished they'd have taken all this shit with them when they left. <br />
The Know-It-All left home at seventeen to go to college. I won't lie; there were a few tears (of relief). But just because she no longer showed up at the dinner table every night to ask, <i>so what's the sauce du jour tonight? </i>didn't mean she had really left home because most of her crap remained here. I did what any sappy, overly sentimental mother would do...I boxed her shit up, took down the hippie beads, packed up the polo gear and stored everything under the stairs. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjowOO6MTYRKlBZXfAXnhKftENqEE5EIzo7AviNn0hVauqpT_RF7oFRklcwLTx2uaYG-tSBM0tG8XMkFWhAqsC050SmCQKvHzUTI5x3YCP6sxdzPX6Ajhxqlc-3xPfb1And8BZtYY-IM2-T/s1600/photo(76).JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjowOO6MTYRKlBZXfAXnhKftENqEE5EIzo7AviNn0hVauqpT_RF7oFRklcwLTx2uaYG-tSBM0tG8XMkFWhAqsC050SmCQKvHzUTI5x3YCP6sxdzPX6Ajhxqlc-3xPfb1And8BZtYY-IM2-T/s1600/photo(76).JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coat hook circa 1983</td></tr>
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When Hates Everything made the move <strike>from daddy's spoiled rotten home-schooled-can-chasing- baby</strike> to Arizona to go to college, The Big Guy had an anxiety attack as he pulled the life-sized decal of her off of the horse trailer. He held his chest and hyperventilated while I pulled posters of Wrangler clad calf ropers off her bedroom walls. The sound of the door banging, signalling her exit had not even stopped echoing up the stairs when Trevor Brazille fell to the floor. Pink and zebra sheets were stripped from the bed, walls were returned to a color that is found in nature and in the time it takes for paint to dry, you would have never known that a teenager lived in our house, unless of course you looked under the stairs. (Not her....her stuff...I'm not <b>THAT</b> mother!) <br />
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Here's some guidelines on how to make this the best guilt trip of their lives: You lay in wait, you don't nag or mention the expensive clothes, the electronics, the tack, the bulletin boards, stuffed animals; all the junk they really wanted but then left behind. <i>Patience momma!</i> (insert evil laugh again!)<br />
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The day will come, trust me, when they live in their "own" house and then it's GAME ON! Here's how it works: Each time you go to one of their homes you take one of the tucked away "treasures" and you <i><b>HIDE</b></i> it.<br />
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Sometimes it's weeks or moths later when I get that phone call saying, <i>Maaaahhhhhhhmm</i>,<i> why'd you leave _____________</i>(insert whatever I left) <i>at my house. I don't want that!</i> This is when you say, <i>what do you mean, I thought you loved that____________ and it probably cost me a lot of dough. </i>Crap returned + overnight guilt trip = triple bonus points. For example: <i>Do you know how hard I had to work to be able to afford those dance lessons and now you tell me you don't want tap shoes? </i><br />
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<tr><td class="tr-caption" style="text-align: center;">Ring: 1997-est $20. Returned 2014 -priceless</td></tr>
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Here is a run down of some of my returns and the amount of time it took for them to take the guilt trip.<br />
I framed The Know-It-All's college diploma and hung it on her wall (3-4 weeks) and yes, that did <b><i>cost me a fortune.</i></b> I stuck an old Indian doll in a side pocket of her suitcase (3 months); an old ring that some street vendor in Jamaica carved her name on to (9-10 months).<br />
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I've returned Hates Everything childhood jewelery box (1 day) trophy buckles (a couple of weeks) a fancy Black Hills gold watch that I gave her for Christmas that she never wore (still hasn't found it). <br />
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And the best part is sometimes I give them some of my stuff that I don't want. Seriously! One time I offered them each cutting boards that I hadn't used since the 80's and they turned me down flat; actually one of them said,<i> mom! no, we don't want your old junk from the 80's.</i> It's not gonna hurt my feelings, I just went and hid one in each of their cars. (Hates Everything, 2 years; The Know-It-All, ???) Hates Everything gave it back to me. She doesn't know it yet but I gave
it back to her about 6 months ago. (insert evil laugh again) By now The
Know-It-All has surely found it <b>and</b> lost it again, before being able to sneak it back to me. (Double bonus points) <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLUK1no32xdBxHduaXV0pczjXearh_iTdRTXw8-trDRVENymID3A514KI6VtnPohyphenhyphentcidGza9VWpd1aUFjMe8QmY9FnmxlhDgsm_hmmj_srpoYOOY55qA25DtQkiEHl_Fsu9M4wMifTp1T/s1600/IMG_2455.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLUK1no32xdBxHduaXV0pczjXearh_iTdRTXw8-trDRVENymID3A514KI6VtnPohyphenhyphentcidGza9VWpd1aUFjMe8QmY9FnmxlhDgsm_hmmj_srpoYOOY55qA25DtQkiEHl_Fsu9M4wMifTp1T/s1600/IMG_2455.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Martha Josey halter, won in 2004, returned February 2015.</td></tr>
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So now that they are all grown up "home moaners," I try my best to contribute to the interior design of their grown-up homes, as shown in the photo above. It's a Christmas horse wearing a real horse halter. (Martha Josey Clinic ~ $400 + gas to CO for said clinic $200 + barrel horse for clinic $20,000 - value of halter won at clinic $10 = priceless guilt trip.) <br />
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Sometimes, just for old times sake, I like to leave a slice of pizza in a dresser drawer or silverware and cereal bowls (with milk) in their cars. Or maybe a stuffed animal under their beds (You know they are both looking under their beds right now. Triple points) It's just like the good ole' days, only with less acne and drama. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSJjJDq2jS6ZJiYINpgBW2rO7MMclGek07EHPA0zxLb5NEl_Qk_it5d9gEk0H3_xAb4xX5ylmd-h3VsxQlRRmC_SM8E4nkBC745MjEbn6QXJuxFpSZikyi2hvUCp6t-VV6dd_1vXeTlxvD/s1600/photo(78).JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSJjJDq2jS6ZJiYINpgBW2rO7MMclGek07EHPA0zxLb5NEl_Qk_it5d9gEk0H3_xAb4xX5ylmd-h3VsxQlRRmC_SM8E4nkBC745MjEbn6QXJuxFpSZikyi2hvUCp6t-VV6dd_1vXeTlxvD/s1600/photo(78).JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arrow Coat Hanger....laying in wait.</td></tr>
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But there is ONE thing in this house from those teenage years that I have not yet found a way to return. The-Know-It-All stapled a poster to her bedroom door in about 1995. When she moved out of this basement bedroom in 2000, Hates Everything moved into it. She moved out in 2006 and the poster remained tacked to the door. Forgotten and left behind by both girls. I walk by it several time each day and everyday I think, <i>I should take it that old thing down</i>, because you know, I'm not <i>that</i> mother. But I never do. I crack open the door and peer into what is now the perfect guest room with en suite bathroom, sans hippie beads. And then I just go dig in some of the boxes under the stairs and plot my next move. <br />
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Here's a recipe for a healthy snack that will smack the taste of guilt right out of their mouths. When the girls were little I never fed them healthy snacks except for Twinkies and Pork Rinds, so this a nice little treat that I can take to their house(s) now. Bonus points: if they don't eat them all I can hide them. They will last for several weeks. <br />
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<span style="font-size: small;"><b><a href="https://sites.google.com/site/saucedujour/spicy-fried-chickpeas?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE : Spicy Fried Chickpeas </a></b></span><br />
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<br />Sauce du Jourhttp://www.blogger.com/profile/09615040167409344436noreply@blogger.com2tag:blogger.com,1999:blog-6085946916489133762.post-31964336091799303982015-02-28T15:01:00.000-08:002015-03-11T18:35:04.255-07:00Cooking Class 120 ~ Street Tacos<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5gMTZ2iL4VKjc8GodtHjU4bRgpB5dfYP5ES55f8A7OJsEoXSDBFSW4RgBunN0xGUfCB2BDz4bwTPSqzDd5m7rgHfnEsfACWxxmX2fM6zl3X-BVD9vbBJub8PLUn_6RkbTAOHtG-2aUk8/s1600/cauliflowertaco.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5gMTZ2iL4VKjc8GodtHjU4bRgpB5dfYP5ES55f8A7OJsEoXSDBFSW4RgBunN0xGUfCB2BDz4bwTPSqzDd5m7rgHfnEsfACWxxmX2fM6zl3X-BVD9vbBJub8PLUn_6RkbTAOHtG-2aUk8/s1600/cauliflowertaco.jpg" height="280" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Cauliflower and Lime Slaw Taco</td></tr>
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I know I've been slacking as a blogger lately, but with "Street Tacos" on the menu for the February SdJ cooking class, I've been more into <i>eating</i> food, than <i>writing</i> about it. I take this "research" business very seriously and for the past two months have been on a whirlwind taco eating tour!<br />
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<tr><td class="tr-caption" style="text-align: center;">Guajillo Braised Short Rib Taco</td></tr>
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From Texas in January to Mexico in February, one would think that we have died and gone to taco heaven. But not so much. My little touch of OCD has caused me to knock tacos out of my kitchen faster than you can say <i>Taco Hell</i>. Just ask The Big Guy. As my official taste tester, he's had to eat all these tacos, night after night.<br />
It sucks to be him. <br />
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<tr><td class="tr-caption" style="text-align: center;">Flank Steak, Cilantro Creamed Corn Taco with Cumin Crema </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGxqJ4LNBFdwRajlq63D1ZIO5ZDZNpH_HQPSLv5OXqfbjgduUoHmexCvDG_DAClPj8cFyaXlg2RzSRzgMF_en2rm7aRaIyV3fSQdBBiUEND6yAbz4d1dpF7Zi9VA0poa_RfWumiFe5Bmrd/s1600/tacosquashandkale.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGxqJ4LNBFdwRajlq63D1ZIO5ZDZNpH_HQPSLv5OXqfbjgduUoHmexCvDG_DAClPj8cFyaXlg2RzSRzgMF_en2rm7aRaIyV3fSQdBBiUEND6yAbz4d1dpF7Zi9VA0poa_RfWumiFe5Bmrd/s1600/tacosquashandkale.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butternut Squash, Kale and Pepitas Taco with Cashew Crema </td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Asian Pulled Pork with Kimchi and Wasabi Sauce</td></tr>
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From a roasted cauliflower and lime taco to a Guajillo chile braised short rib taco, and from a butternut squash, kale, and pepita taco to a shrimp and mango taco, I have been making them all. Have you ever had a chicken and waffle taco? Been there, made that. Flank steak with cilantro and chipotle creamed corn taco? Did it, ate it, liked it. What about an Asian Pulled Pork with Kimchi and Wasabi Taco? Yep, made it, got the t-shirt. So here we are; dozens of tortilla shells later and we narrowed it down to our fave four.<br />
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This is what made the menu.<br />
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<tr><td class="tr-caption" style="text-align: center;">Kim, Cristina and Tom getting ready to cook</td></tr>
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We started the night with the amazing <a href="https://sites.google.com/site/saucedujour/tuna-tostadas-from-tacolicious?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Sashimi Tuna and fried leek tostada.</a> <br />
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<tr><td class="tr-caption" style="text-align: center;">Vicki and Brandy prepping for the Tuna Tostadas. LOVE the Taco hat!</td></tr>
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The recipe is from the famed San Fransisco restaurant, <a href="https://www.facebook.com/tlishtaco" target="_blank">Tacolicious</a>, who got it from the Mexico City seafood restaurant, <a href="http://www.contramar.com.mx/" target="_blank">Contramar</a>. The raw tuna tostada is their signature dish, and for very good reason. We served it appetizer style, on a bite sized tostada, and it was one CRAZY-GOOD bite! <a href="https://sites.google.com/site/saucedujour/tuna-tostadas-from-tacolicious?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Make this</a> ~ I promise you won't be sorry. (Trip Advisor, Yelp ~ they both rave about it.)<br />
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<a href="https://sites.google.com/site/saucedujour/guaco-taco?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">The Guaco Taco</a> is my own recipe. I had a fried avocado taco in Denver once and always remembered how good it was to bite into that creamy but crispy avocado (no need for guacamole). We gave them a nice panko breading and fried them up. <br />
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<tr><td class="tr-caption" style="text-align: center;">June and Paula making the corn and bean salsa</td></tr>
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I slathered our tortillas with an Ancho chile sauce that everyone thought
was the bomb, and it really made the Guaco Taco pop. With a little black
bean-corn salsa, fresh pico de gallo and a cumin-lime crema, it was muy
bueno! You can find the recipe <a href="https://sites.google.com/site/saucedujour/guaco-taco?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">right here. </a><br />
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While I usually prefer my fish tacos grilled, this version is breaded in a rice flour and club soda mixture so it makes for a light and fluffy piece of fish. The Fresno chile sauce has a killer bite, but the creamy-limey slaw off sets it perfectly. This is on my favorite (ever) fish tacos!<br />
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Because chicken and waffles are never wrong, I just had to turn it into a taco. No recipe is really needed...make your favorite waffles (If they aren't Carbon's Golden Malted Waffles, they should be. Getcha some! World Market, you're welcome). <br />
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We doctored up our waffle batter with some chopped up candied jalapenos, then put a smear of apple butter on a soft corn tortilla, a chunk of waffle, maple syrup, a chicken tender (that had been soaking in buttermilk all day, floured and fried), with a slice of crispy bacon lovin' up on the chicken, and then a little more syrup and a touch of Sriracha, and BOOM, you got your Boom Chickie Wah-Wah Taco! <br />
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I'm no quitter and I was determined to make a dessert taco too. I played
around with peanut butter, bananas, chocolate, dulce de leche.....this
list goes on. I even got chocolate tortilla shells. (they sucked) I
finally made an executive decision and tossed the dessert taco idea out
the window, having decided that my SdJ chefs would rather <i>drink</i> their dessert than <i>eat</i>
it. It was a good call. After the Boom Chickie Wah-Wah Taco we were all
so stuffed that the <a href="https://sites.google.com/site/saucedujour/mucho-gusto-cocktail?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Mucho Gusto Margarita</a> was the perfect cocktail to
finish up with. <br />
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The rim is coated in a mixture of toasted coconut, sugar and salt. I poured a bottle of tequila over a whole pineapple, chopped up and let it sit on my counter four days. Agave simple syrup, coconut water and lime finish it off. Sooooo goooood! <a href="https://sites.google.com/site/saucedujour/mucho-gusto-cocktail?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">The recipe is right here. </a><br />
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It was another fun night, with a ton of great food! Thanks everyone for coming out for Street Tacos! If you want any of the other recipes from the above mentioned tacos, let me know and I will either put them up or send them to you.<br />
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<a href="https://sites.google.com/site/saucedujour/tuna-tostadas-from-tacolicious?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Tacolicious Tuna Tostadas </a><br />
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<a href="https://sites.google.com/site/saucedujour/guaco-taco?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Guaco Taco with Black Bean-Corn Salsa</a><br />
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<a href="https://sites.google.com/site/saucedujour/mucho-gusto-cocktail?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Mucho Gusto Cocktail</a><br />
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Someone please get Tom an apron that fits him! And put your pig away, it's time to make tacos! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_dBOjXg96woNqlEKlE3Ep_fzVbZ7iG8je1fc71-FCAShOjh2_TCRFPdOSBDrxDEn59aoByddqjWwaQWwev6aNktCF4svzFrB-Yl1k4gmz8XnrJfPtjn4skNNzlhsI-EYT4VKH_IAM_Ei/s1600/tacos26.JPG" style="margin-left: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha3oSyR5DvaXbYZHbIR-DZNyQ6c83ac7iQSilQgYl-2v0Tx7PevCb0I7lEbNIP4T5BSOGaKAxmErG_dHfZOBhS-XjbvhU8XNczkm4pUKNOoSzF03RBFKKBVk3Hjz7UYI0iJL-d7eZOU_Rd/s1600/tacos28.JPG" style="margin-left: 1em; margin-right: 1em;"></a>Sauce du Jourhttp://www.blogger.com/profile/09615040167409344436noreply@blogger.com0tag:blogger.com,1999:blog-6085946916489133762.post-45428721835041537032015-01-09T12:54:00.001-08:002015-01-09T14:08:49.959-08:00The Perfectly Poached EggAfter my last post about the <a href="http://www.saucedujour.blogspot.com/2015/01/out-with-sweets-in-with-salads.html" target="_blank">Spinach and Bacon Salad with a Poached Egg</a> on top, I had a couple of people ask me, <i>how do you make that perfectly poached egg?</i> You guys, poaching an egg is easier than getting into your jeans after the holidays.<br />
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<b>So here's how I do it: </b><br />
You will need the following: a pan of simmering water, some vinegar, a whisk, a slotted spoon and an egg. <i>(FYI ~ cold eggs poach up better than room temp eggs.)</i><br />
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Get your pan of water at a high simmer (almost boiling), add some regular vinegar or white wine vinegar. You don't need much, maybe a teaspoon. Crack your egg(s) into a small bowl or ramekin. (If I'm going for the super model of poached eggs, I crack it into a fine mesh strainer and let the watery white drain through, before placing it in the ramekin. Draining that off makes for more perfect edges, but I'm not always an overachiever in the egg department...)<br />
Use the whisk to get the water swirling like crazy and then carefully slide
the egg(s) into the swirling water.<br />
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Leave them babies alone until the
swirling stops. If you get some whites or white foam floating to the
surface go ahead and skim it off.<br />
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I don't move it (them) around to much, at least for the first couple of
minutes. When I see they are pretty well set, I lift the egg(s) and
gauge the doneness by touching it. Just poke it or pinch it gently with your finger. <i>(Because I only have two hands I couldn't lift the egg out of the water,
poke it and take a picture at the same time, so just trust me on this.)</i><br />
I like mine with the whites set firm and the yolks soft. I find it's
usually easier to under poach an egg than over poach it, so I let it simmer until the white feels
nice and tight and the yolk has a nice feel to it; kind of like poking your finger
at yogurt or pudding. You should feel some give, but it should still feel soft, (don't poke too hard or you'll break it) about 4-5 minutes total time.<br />
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When poached to a perfect doneness the egg(s) are actually quite easy to handle without breaking. The picture below is just after it came out of the water. Keeping it real, I didn't trim any funky edges (because there weren't any) or photo shop it all perfectly round looking.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf8mP1JuknVhufgBu7_wXhPmLdmTqKKWHCHNgNNJaZVAURAuAew7H96-ipOL5rQLCs-_I6_ZcDMxRYe2FyLbwT7fb_2TUsRy_ajSDm72bB5RSmUgFSb3D0s7UnucGX95smHhtNZSnEbYJB/s1600/poachegg3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf8mP1JuknVhufgBu7_wXhPmLdmTqKKWHCHNgNNJaZVAURAuAew7H96-ipOL5rQLCs-_I6_ZcDMxRYe2FyLbwT7fb_2TUsRy_ajSDm72bB5RSmUgFSb3D0s7UnucGX95smHhtNZSnEbYJB/s1600/poachegg3.JPG" height="400" width="361" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The pokey-pinch test</td></tr>
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Eggs have got to have a little salt and pepper, so here it is all pretty.</div>
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And the real test...cut into it. </div>
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The whites are set firm, the yolk is runny, just like I like it.</div>
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There you have it! I will tell you that practice makes perfect and a poached egg can be a delicious low calorie addition to many dishes, such as the salad above. At 70 calories it can replace a creamy dressing, which comes in at about 120+ for just 2 tablespoons worth.<br />
A poached egg is also a great topper on a burger and again comes in at about half the calories of a slice of cheese. Wait....that's bullshit! I like my burger with bacon and peanut butter on it. <br />
But if your jeans are tight from all the holiday treats, back away from the peanut brittle and Russel Stover's Chocolates and poach up an egg.<br />
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Here is a picture of a beautifully poached quails egg. I LOVE, LOVE, LOVE these little babies and they are only 14 calories each. If you can get your hands on some of these, try them out. Use the same method to poach, but don't attempt to crack them like a regular egg. Use a serrated knife to slice the big end off.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_3x5aCmnHjWgAQn8pUjACtKYsaiIrsBb7SzhmI7bNH30oARcXfn4LxnP94OJEm9X18NN897p6y1leOL32-1gz0pvsHmVEYVx_vw1qI7DIfJcxXFHoyN2wD_UWfnE4RYbDyLoICJEh8r92/s1600/quail+egg.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_3x5aCmnHjWgAQn8pUjACtKYsaiIrsBb7SzhmI7bNH30oARcXfn4LxnP94OJEm9X18NN897p6y1leOL32-1gz0pvsHmVEYVx_vw1qI7DIfJcxXFHoyN2wD_UWfnE4RYbDyLoICJEh8r92/s1600/quail+egg.jpg" height="219" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poached Quails Egg with Bacon-Maple-Bourbon Jam on Toasted Sourdough</td></tr>
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GET POACHING!!!!<br />
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<br />Sauce du Jourhttp://www.blogger.com/profile/09615040167409344436noreply@blogger.com0tag:blogger.com,1999:blog-6085946916489133762.post-17926979477023017352015-01-06T10:57:00.001-08:002015-01-06T10:57:29.290-08:00Out With the Sweets, In With the Salads<i>UGGGGHHHHH! Feel the bloat?</i> Thankfully the holidays are finally behind us and if you are anything like me, you have spent the past couple of months over eating and generally pigging out on sweets, booze and all of the other over indulgences that the season brings.<br />
We left the tundra of Wyoming on Christmas day, in our bus and came to Texas to spend the month at our friends place. I like to think of this little get-away as "research," since my February cooking class is going to be <i>Street Tacos</i>. Texas is the land of the taco and we spent a week in San Antonio, eating a lot of tacos. For research sake...and I'm taking one for the team here, by eating all these tacos.<br />
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<tr><td class="tr-caption" style="text-align: center;">One of my trial taco creations: Flank Steak, Creamed Cilantro Corn and Lime Creme Fraiche</td></tr>
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My research assistant, Karen, and I even signed up for an authentic Mexican cooking class, hoping to score some good ideas and recipes. The night before the class we decided to map the address from our San Antonio hotel, so we would know where to go. Well it turns out we didn't read the fine print and it was a real <i>authentic</i> Mexican cooking class because it was <i>seventeen</i> hours away from San Antonio. As in OLD MEXICO. My Mercedes (which, by the way is pimped out with a real bumper, four good tires, rear view mirrors, running boards and a hood ornament) was not a ride that I wanted to take deep into the heart of Mexico. I envisioned it would come back looking like this, only with less paint. Same could be said about us.</div>
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We had to scrap the class and forfeit our pesos. But hey....we remembered the Alamo! Been there, got the T-shirt.<br />
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So for now I've sworn off fried food (unless its bacon) and anything else that leaves a trail of grease running down my arm (unless its bacon), meaning I'll be filling us up on some lovely salads, like these (with bacon).<br />
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I do love a perfectly poached egg and they aren't just for breakfast anymore. In case you hadn't noticed, poached eggs are showing up on everything from salads to burgers and I'm on that bandwagon. When you cut into that egg and the yolk runs over the salad greens it adds another dimension to the salad. Almost like it's another salad dressing. <br />
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<tr><td class="tr-caption" style="text-align: center;">This is what a perfectly poached egg looks like! Autographed photos available upon request.</td></tr>
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Last night I made us a spinach salad with bacon, blue cheese and tossed in an apple cider and Dijon vinaigrette and then topped it with a poached egg. With plenty of protein in this salad it was a satisfying meal. You can find the recipe under the <a href="https://sites.google.com/site/saucedujour/spinach-salad-with-bacon-and-poached-egg?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">"Soups and Salads"</a> tab or in the <a href="https://sites.google.com/site/saucedujour/spinach-salad-with-bacon-and-poached-egg?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">"Recipe Index."</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQDKJQuHHHL0nMu_KMBHL8mh66G4BiyV3f9w3QfNmg1Tw42Bo3a1BLsX-bybrhByMrDZQwCKwcub8HsbzTvkSbX_2zLWg0QK_Zt7pTIPYyqYC11eXwDWnMfKRBQrWj06qov5dvA5zUAyOS/s1600/FullSizeRender(4).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQDKJQuHHHL0nMu_KMBHL8mh66G4BiyV3f9w3QfNmg1Tw42Bo3a1BLsX-bybrhByMrDZQwCKwcub8HsbzTvkSbX_2zLWg0QK_Zt7pTIPYyqYC11eXwDWnMfKRBQrWj06qov5dvA5zUAyOS/s1600/FullSizeRender(4).jpg" height="320" width="400" /></a></div>
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I've also been busy making a few changes to this Blog. The new tab, called<b> "Recipe Index"</b> now takes you to an alphabetical listing of recipes, which are direct links to a printable version.<br />
Plus, if you go directly to a tab, let's say "Seafood", you now will see a photo of the dish with the name, and by clicking on that link it will again take you to a printable version. I'm hoping that this will make it easier to find recipes. If you run across any snags, please let me know and I'll try to fix them.<br />
The little page on the far right, titled "Yesterdays Sauce" is pretty much useless, other than to list recipes (which are under the "Recipe Index" tab) so it's just filling up space. I'll probably make it go away.<br />
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Anyhow, try out this salad when you are ready to step away from all the holiday treats. <br />
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<a href="https://sites.google.com/site/saucedujour/spinach-salad-with-bacon-and-poached-egg?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Spinach Salad with Bacon, Poached Egg and Dijon Vinaigrette</a><br />
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Move over my Bobby Flay.....taco recipes coming up next!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJH7zdGWDTMyE55dWx71x-ECXiebJc8W8fD5xgwpZsouFb45omZGbjzbOQeJu2IA2_jeqWJCLA6tWb4c18PPjOevjlTViR1zP_O9TMBkNRKkKUXSJ916lNAOwcesLlS6lokvHTSGtpM0l/s1600/tunataco1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJH7zdGWDTMyE55dWx71x-ECXiebJc8W8fD5xgwpZsouFb45omZGbjzbOQeJu2IA2_jeqWJCLA6tWb4c18PPjOevjlTViR1zP_O9TMBkNRKkKUXSJ916lNAOwcesLlS6lokvHTSGtpM0l/s1600/tunataco1.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tuna-Avocado Taco</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKkzYmj0bNUqpPQ2-zNj1n8T-VpTbaHplBSc_fjdoXEXFBitsdjQitOkJmOe9smUHCMRjkAd55Pb3BqKjlnhL7dmLo6BqreqJUH3xZLdm4H_pWzMmugjDl2d4u3y6o69ZMPH2Axrg1NSZ/s1600/beeftacomango1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKkzYmj0bNUqpPQ2-zNj1n8T-VpTbaHplBSc_fjdoXEXFBitsdjQitOkJmOe9smUHCMRjkAd55Pb3BqKjlnhL7dmLo6BqreqJUH3xZLdm4H_pWzMmugjDl2d4u3y6o69ZMPH2Axrg1NSZ/s1600/beeftacomango1.jpg" height="246" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shredded Beef in Green Chile, topped with Mango Salsa and Cojita Cheese</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<br />Sauce du Jourhttp://www.blogger.com/profile/09615040167409344436noreply@blogger.com0tag:blogger.com,1999:blog-6085946916489133762.post-31675246171568841412014-12-10T12:39:00.001-08:002014-12-10T13:13:02.124-08:00Cooking Class 119 ~ Manly-Man Salads<br />
With the holidays upon us there is a lot of over-eating and over indulging going on, so for the November cooking class I featured some salads. <br />
Disclaimer: I never said they were low-fat, low-cal, or even healthy. My only claim was that they would be delicious. The plan was to make them hearty enough to satisfy the manly-man, but yet make them chick friendly, by either eliminating or reducing the protein and skimping a little on the dressing. <br />
The menu looked like this:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipJ9xIzSEYJHq6XGp4BMEYzajbtJ5PpXAY2MpJW_rV_TLMWNUSORzbkJd-Dx6VgqKw_n8i8lwq4YGFftA6JgjbDzCvSe638JcRgaxmbe_lve_oUul04bmjMTpNcDYZEd2-5cBJVc-5EBpo/s1600/Salad1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3sRl-28PE9A02ee88ZT0MRlwxS0NNPINVX1sN_5bY6Z2yAIMR2O-d3wHD-8CzNywriOfegwN2n29xGnY-sBfkXVnOqY6cXuePhCjCOxxJftVAmdFeTssZJaWYU8xajHkGvW94d_R7Oc0T/s1600/Salad9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3sRl-28PE9A02ee88ZT0MRlwxS0NNPINVX1sN_5bY6Z2yAIMR2O-d3wHD-8CzNywriOfegwN2n29xGnY-sBfkXVnOqY6cXuePhCjCOxxJftVAmdFeTssZJaWYU8xajHkGvW94d_R7Oc0T/s1600/Salad9.jpg" height="220" width="400" /></a></div>
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Because I served the <a href="https://sites.google.com/site/saucedujour/asian-lettuce-wraps-with-ponzu-dipping-sauce?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Asian lettuce wraps</a> as an appetizer, I used endive as the vehicle. To serve this as an entree, wrap up this bundle of flavor in butter or Bibb lettuce.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXf6woBcRd6J0djymCMOrc_eZn8MELk0hzSATXkpYCNEhQfA1JKWJRBtjbUrCnJ_D-LWO_sXpPtIDWuyM4t38UestLGZBJTvWUJdb3gNVCkQ56yHT5nHvujN4l8HmwbweUU5ScHNrJ3imB/s1600/Salad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXf6woBcRd6J0djymCMOrc_eZn8MELk0hzSATXkpYCNEhQfA1JKWJRBtjbUrCnJ_D-LWO_sXpPtIDWuyM4t38UestLGZBJTvWUJdb3gNVCkQ56yHT5nHvujN4l8HmwbweUU5ScHNrJ3imB/s1600/Salad.jpg" height="225" width="400" /></a></div>
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This <a href="https://sites.google.com/site/saucedujour/southwest-chicken-caesar-salad-with-pepper-jack-quesa?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Southwest Chicken Caesar Salad</a> was a big hit of the night. Instead of croutons we made mini pepper-jack quesadillas and stirred a little chipotle in adobo into fresh made, and the <a href="https://sites.google.com/site/saucedujour/caesar-salad-dressing-world-s-best?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">World's Best Caesar dressing.</a><br />
I made a Margarita marinade and put the chicken to bed in it overnight. It was agreed, hands down that it was the best Margarita chicken everyone had eaten. For the chicken, twelve to twenty-four hours of swimming in that boozy bath was akin to a pool party at the Playboy mansion. Breasts and booze with everybody chillin' all night? It was a chicken party! Do try this Margarita marinade...it made for really flavorful chicken.<br />
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The Tuna Nicoise is one of my all-time favorite salads. EVER! I made this every week on <i>Pisces</i> and it was always a favorite. Sub salmon, if you have a big, beautiful piece. Chef Tom did a beautiful job of searing the this tuna and even the fish haters in the group *coughKittEmilycough* rose to the occasion and admitted it was good. Steamed potatoes, eggs, haricot verts, olives and capers tossed in a herbalicious-Dijon vinaigrette, keep this salad light, but with the bounty of ingredients it's still a complete meal.<br />
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The Ranch Steak Salad is as hearty as they come. Spinach, arugula and roasted red peppers are tossed with lemon juice. We then pan seared filet mignons, sliced and plated on some toasted French bread and topped it all off with a Ranch/Horseradish drizzle. The flavors of this salad are bold and it's definitely dinner worthy. </div>
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For dessert I made <a href="https://sites.google.com/site/saucedujour/southwest-chicken-caesar-salad-with-pepper-jack-quesa?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Watermelon-Jalapeno Popsicles.</a> I'll give ya a sec to quit laughing or blushing. Yes I know, they look like a couple of penises. Get your mind out of the gutter....they were Crayola molds. And they were dang good! Click on the links below or go to the "Recipe Index" tab at the top of the page.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipJ9xIzSEYJHq6XGp4BMEYzajbtJ5PpXAY2MpJW_rV_TLMWNUSORzbkJd-Dx6VgqKw_n8i8lwq4YGFftA6JgjbDzCvSe638JcRgaxmbe_lve_oUul04bmjMTpNcDYZEd2-5cBJVc-5EBpo/s1600/Salad1.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
<a href="https://sites.google.com/site/saucedujour/asian-lettuce-wraps-with-ponzu-dipping-sauce?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Asian Lettuce Wraps with Ponzu Dipping Sauce</a><br />
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<a href="https://sites.google.com/site/saucedujour/southwest-chicken-caesar-salad-with-pepper-jack-quesa?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Southwest Chicken Caesar Salad with Pepper-Jack Quesadilla Croutons</a><br />
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<a href="https://sites.google.com/site/saucedujour/watermelon-jalapeno-popsicles?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Watermelon-Jalapeno Popsicles</a><br />
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<a href="https://sites.google.com/site/saucedujour/caesar-salad-dressing-world-s-best?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Caesar Salad Dressing: The World's Best</a><br />
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<span style="font-size: large;"><b>WISHING YOU ALL A MERRY CHRISTMAS!</b></span><br />
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<span style="font-size: large;"><b> </b></span></div>
Sauce du Jourhttp://www.blogger.com/profile/09615040167409344436noreply@blogger.com0tag:blogger.com,1999:blog-6085946916489133762.post-36526788756006870162014-11-16T19:51:00.001-08:002014-11-23T15:00:57.310-08:00The SdJ Pink Party: Cooking for the CureOctober as you know (unless you've been living under a rock) is Breast Cancer Awareness month. This horrible disease has affected my own life and I have been a long time supporter of the cause. My sweet mother lost her battle to breast cancer in 2001, at the young age of 59. <br />
Locally we have a wonderful foundation known as the <a href="http://www.kellyschreibeismemorialfoundation.com/" target="_blank">Kelly Schreibeis Memorial Foundation,</a> which helps folks in Sheridan County who are fighting the fight. I have been an avid supporter of the KSMF and have done fundraising for them in the past, so it was only fitting that I use my SdJ Cooking Class as another way to support this cause.<br />
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It was all about PINK, so I planned a menu that featured "pink food" for the "Cooking for the Cure" Class. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNxDSll4Pm6j1fbzur01PDcTIss7rblg5SGSEX7xe76PXhS4-x8KvDrw4lo6RtZjH1TPWCeHri9KSeCQB-y0vwpxEfg4UhxEvCu9FO0_Wxe8cFquSqH_ebMjGyk_6UeQdqkyoyLMUPYRBc/s1600/Pink12.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNxDSll4Pm6j1fbzur01PDcTIss7rblg5SGSEX7xe76PXhS4-x8KvDrw4lo6RtZjH1TPWCeHri9KSeCQB-y0vwpxEfg4UhxEvCu9FO0_Wxe8cFquSqH_ebMjGyk_6UeQdqkyoyLMUPYRBc/s1600/Pink12.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Beet Hummus with Crudites </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ld5cgJJ90rW2HMJEwnCUBXe-bVr2Sy78YywZDtEhwa9SMl0mzkBij7eqBXnwxl7PpjgbWKSZmEYYQn-dSNtFV-YQc0Kd12-JQJLuscDG4UX-4CD-7nKYZnVj7xSYIb4pGVsjDoPzRl3N/s1600/Pink10.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ld5cgJJ90rW2HMJEwnCUBXe-bVr2Sy78YywZDtEhwa9SMl0mzkBij7eqBXnwxl7PpjgbWKSZmEYYQn-dSNtFV-YQc0Kd12-JQJLuscDG4UX-4CD-7nKYZnVj7xSYIb4pGVsjDoPzRl3N/s1600/Pink10.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buffalo Wing Deviled Eggs ~ Big question of the night; Where do you get pink eggs? Answer; Pink Chickens.</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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I have the greatest group of chefs who come to this crazy Culinary
Institution each month. They jumped in wholeheartedly and gave
generously to the cause. I'm happy to say we cooked pink, ate pink,
dressed in pink and raised $500 for the pink!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjnngckh1xDeNxjJXaivYbNNVWPzYIR2ywVp53ic7co0RXsCiDypnsJ1bHoLzEPlbpspXrT3_Mp_EEKlHRyB3vmiHpNueCmmSsE_XH3MvSUrKamF0gFBDDMbDTCmrI9M3OVtbdyr96huGU/s1600/pink24.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjnngckh1xDeNxjJXaivYbNNVWPzYIR2ywVp53ic7co0RXsCiDypnsJ1bHoLzEPlbpspXrT3_Mp_EEKlHRyB3vmiHpNueCmmSsE_XH3MvSUrKamF0gFBDDMbDTCmrI9M3OVtbdyr96huGU/s1600/pink24.JPG" height="330" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Beet Pasta, in the making...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEQIsfu-tdUWW_sEIOnqSfCafp7Zd3ZtpyAD_qPAJ_zhNqRtPZ-OkdsyRAOMg-m4JmnaARFMT4GYMzmdnd_sSFKlRmfv0__N7OoeWCK4C9Fcw_Qbn2XSfUMnYx4qtl2PP5-15xl0WzOLTa/s1600/Pink4.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEQIsfu-tdUWW_sEIOnqSfCafp7Zd3ZtpyAD_qPAJ_zhNqRtPZ-OkdsyRAOMg-m4JmnaARFMT4GYMzmdnd_sSFKlRmfv0__N7OoeWCK4C9Fcw_Qbn2XSfUMnYx4qtl2PP5-15xl0WzOLTa/s1600/Pink4.jpg" height="400" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And now its fettuccine</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFHIwQDMM1MvfkkEYJQtJ9laN1b2uEPfILwFpL8n3IVh3BwAqHwmqu80uLxi24Tv6hgmuRdJqol7Wrqk_oaXm2GEw93oD4Pg8IEsSmJ-cs4JqD4kT5gLs6Omhs2SIgfnFA6ewjXGQ0WEwi/s1600/pink27.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFHIwQDMM1MvfkkEYJQtJ9laN1b2uEPfILwFpL8n3IVh3BwAqHwmqu80uLxi24Tv6hgmuRdJqol7Wrqk_oaXm2GEw93oD4Pg8IEsSmJ-cs4JqD4kT5gLs6Omhs2SIgfnFA6ewjXGQ0WEwi/s1600/pink27.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Emily, the Pasta Maker</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_10mDayZLvfaBfVvug8JXWPuAt_1JOFA9FQlBppqKTcjvBIIzjTZtdaa-1sjPBiqD05Ze-sqyG-yPbFg5OY0Zvh0lKSebwO3gDaW1Hx7swyhOplcsBVlOs80ZIilm0ZL06GRpqfV9DCw/s1600/Pink2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_10mDayZLvfaBfVvug8JXWPuAt_1JOFA9FQlBppqKTcjvBIIzjTZtdaa-1sjPBiqD05Ze-sqyG-yPbFg5OY0Zvh0lKSebwO3gDaW1Hx7swyhOplcsBVlOs80ZIilm0ZL06GRpqfV9DCw/s1600/Pink2.jpg" height="400" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Boobies in a Pink Grapefruit Cream Sauce with the Beet Fettuccine</td></tr>
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Salmon is my favorite pink food so I came up the idea to do a <a href="http://www.saucedujour.blogspot.com/p/seafood.html" target="_blank">Salmon Slider.</a> It was a big hit, probably the favorite course of the night.<br />
A
swipe of Sriracha butter on the bottom of a grilled bun hits your tongue
first, waking up your taste buds. Then the salmon; a meaty, slightly
undercooked, piece of wild caught fish that's both fresh and moist. I topped it off with a tweaked version of a slaw that I usually put on fish tacos. It's cool and creamy, with the cilantro and lime fighting it out. You can <a href="http://www.saucedujour.blogspot.com/p/seafood.html" target="_blank">find the recipe here </a>or under the
<a href="http://www.saucedujour.blogspot.com/p/seafood.html" target="_blank">"Seafood"</a> tab. <br />
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My second favorite pink food has to be shrimp, so I knew I had to incorporate it into the menu. I came up with the idea to do this <a href="http://www.saucedujour.blogspot.com/p/appetizers.html" target="_blank">Bloody Mary Shrimp Cocktail (S)hooter</a>. Being the official
maker and taste tester is a dirty job, especially if there is
vodka involved, but <i>someones</i> gotta do it, so it may as well be me. And some recipes require <b>A LOT</b> of taste testing, you know, to make sure I get it right. <i><b>Got it right!</b></i> I upped the ante for the final version by swapping the
Grey Goose for Stoli Hot. Good call! We served them in spoons, which was a nice presentation and a fun twist on shooters.<br />
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<tr><td class="tr-caption" style="text-align: center;">Dog and Beth, on the prowl. They heard there was a shooter in the house.</td></tr>
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Get the <a href="http://www.saucedujour.blogspot.com/p/appetizers.html" target="_blank">Bloody Mary Shrimp Cocktail(S)hooter recipe here </a>or by clicking on the <a href="http://www.saucedujour.blogspot.com/p/appetizers.html" target="_blank">"Appetizers"</a> tab.<br />
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Yes I know...this picture is just wrong on so many levels! Are you cold Scott? Is that a pistol in your pantyhose or are you just happy to see me? I have to admit it was a bit distracting trying to cook with him/her/them/it....<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRDWvveGaRJRSjTN-h1oqfJp8uf-U9eNBs6qQbVIM6IjY-xbtVDPjiKRE7HpD8l7V9FPtFZrxOwQXx0dFFvvwOgBum371YIx8iYHJ_i_tolHPoWVAcKQGupPGh9db2XDlNn83rTDSHwi3q/s1600/pink16.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRDWvveGaRJRSjTN-h1oqfJp8uf-U9eNBs6qQbVIM6IjY-xbtVDPjiKRE7HpD8l7V9FPtFZrxOwQXx0dFFvvwOgBum371YIx8iYHJ_i_tolHPoWVAcKQGupPGh9db2XDlNn83rTDSHwi3q/s1600/pink16.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Pink Ladies, hanging out in full support of the boobies!</td></tr>
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We had a fun night, ate a lot of great food </div>
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and best of all raised $500 for the KSMF! </div>
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Here's a shot of the whole gang!</div>
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<b><i>For more info on the <a href="http://www.kellyschreibeismemorialfoundation.com/" target="_blank">Kelly Schreibies Memorial Foundation click right here.</a></i></b></div>
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<b><i>I donate $1 from the sale of each copy of my book, <a href="http://www.amazon.com/When-Dust-Settled-Tamara-Littrell-ebook/dp/B00LPZE5DW/ref=sr_1_1?ie=UTF8&qid=1416161433&sr=8-1&keywords=when+the+dust+settled" target="_blank">When the Dust Settled, </a>to the KSMF, so when you buy my book you are supporting this wonderful foundation.</i></b></div>
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<b><i>THANK YOU!!!!</i></b><br />
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<b><i><a href="https://sites.google.com/site/saucedujour/test?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Bloody Mary Shrimp Cocktail Shooter </a></i></b><br />
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<b><i><a href="https://sites.google.com/site/saucedujour/salmon-sliders-with-cilantro-lime-slaw?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Salmon Sliders with Cilantro-Lime Slaw</a> </i></b></div>
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Sauce du Jourhttp://www.blogger.com/profile/09615040167409344436noreply@blogger.com0tag:blogger.com,1999:blog-6085946916489133762.post-44384455800000740452014-11-04T16:07:00.002-08:002014-11-23T14:51:33.204-08:00My South American ObsessionI am obsessed with these marinated potatoes!<br />
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This recipe was on the menu for our South American Cuisine Class. We served it alongside an Argentine Spice Rubbed Flank Steak with Roasted Colombian Hogao (hah-GEE-oh).<br />
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The Hogao is the red sauce in the picture above. </div>
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Hogao is to Colombia what ketchup is to the US; meaning that it's pretty much eaten on everything<br />
While traditionally its made by sauteing the tomatoes, onion and jalapeno until soft and broken down, I deviated from tradition and made a roasted version. Its faster, tasty and a nice accompaniment to the flank steak, or burgers or fried potatoes or about anything that you like to dip. <br />
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So get yourself some cute little new potatoes and whip these babies up the day before you want to serve them. The longer they marinate the better, so make a big batch!<br />
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The <a href="http://www.saucedujour.blogspot.com/p/soups-salads.html" target="_blank">Marinated New Potatoes</a> recipe can be found by <a href="http://www.saucedujour.blogspot.com/p/soups-salads.html" target="_blank">clicking here</a>, or under the <a href="http://www.saucedujour.blogspot.com/p/soups-salads.html" target="_blank">"Side Dishes"</a> tab. The <a href="http://www.saucedujour.blogspot.com/p/beef-pork-chicken.html" target="_blank">Argentine Spice Rubbed Flank Steak</a> can found under the <a href="http://www.saucedujour.blogspot.com/p/beef-pork-chicken.html" target="_blank">"Beef-Pork-Chicken"</a> tab and the <a href="http://www.saucedujour.blogspot.com/p/misc-recipes.html" target="_blank">Roasted Hogao </a>recipe is under the <a href="http://www.saucedujour.blogspot.com/p/misc-recipes.html" target="_blank">"Misc. Recipes"</a> tab.<br />
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<span style="color: black;"><a href="https://sites.google.com/site/saucedujour/marinated-new-potatoes?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><b>PRINT RECIPE: Marinated New Potatoes</b></a></span><br />
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<b><a href="https://sites.google.com/site/saucedujour/argentine-spice-rubbed-flank-steak?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Argentine Spice Rubbed Flank Steak</a></b><br />
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<b><a href="https://sites.google.com/site/saucedujour/roasted-colombian-hogao?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Roasted Colombian Hogao</a></b>Sauce du Jourhttp://www.blogger.com/profile/09615040167409344436noreply@blogger.com0tag:blogger.com,1999:blog-6085946916489133762.post-17020149686546606252014-10-24T11:49:00.001-07:002014-10-25T12:13:08.658-07:00Feminism: Making Pretty Little Girls Look UglyI just gotta come out from behind the stove for a minute and throw down my apron.<br />
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Listen, I'm not someone who gets offended. Ever. By anything. In fact I am so stinkin' sick of all the god-damn touch-feely-everything-offends-me-so-don't-have-an-opinion-of-your-own-unless-it-agrees-with-my-opinion-because-otherwise-I'll-be-<i>offended</i>, <b>lunatics</b> in this country, that I <b>CHOOSE </b>not to be offended. <i>By anything</i>. Ever. Period. In fact I firmly believe that being offended <b>is a CHOICE. </b>And I choose not to be. <br />
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This garbage that you are about to see is not only shocking, it's offensive and outrageous, and it's got my I Might Finally Have To Be Offended Meter, pinging off the charts.<br />
I'm mad as hell and I'm am physically sick and saddened for these innocent young girls who have been shamed and coerced into acting out this pathetic parody. It's goes without saying that these little girls didn't come up with this crap on their own. It's not child's play. It the work of despicable feminists who whine about objectifying women but who are doing <b>that very thing</b> to these little girls.<br />
Watch this video, if you have the stomach for seeing little girls demeaning themselves. Then go throw up. I did. We'll talk later. You've been
warned.<br />
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<a href="https://vimeo.com/109573972" target="_blank">CLICK RIGHT HERE</a> to watch the most despicable video you've probably ever seen.<br />
Are you sick yet?<br />
I can promise you that these precious little she-bots have great-grandmothers who are rolling over in their graves right about now. And I'm betting that they want to reach out from beyond said graves and slap the hell out of the (dumber-than-a-box-of-rocks) mothers of these pretty little potty-mouths.<br />
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<b>WHO DOES THIS? WHO? DO THESE CHILDREN REALLY HAVE MOTHERS, OR ARE THEY ALIENS? </b><br />
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I'm a mother and I come from a long line of mothers, and I know a lot of mothers and grandmothers and I have <i>never, ever</i> met a WOMAN who is a MOTHER who would allow their daughter to be exploited like this. It's sick and wrong and unconscionable. <b> </b><br />
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Is this in the name of feminism? Is this what feminists look like these days? It seems so, which should cause any woman with half a brain to distance themselves as far as possible from any feminist who thinks that a 10 year old saying the c-word and giving the finger, is cute. Run, run like the wind!<b> </b><br />
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I think it's worth mentioning that it was a guy who produced this video, which makes the irony even that much more sick. These imbecilic women (and apparently men) bitch about women being oppressed, yet that is <i>exactly</i> what they are doing to these little girls. They are <i>using</i> these girls to get their message across, which is oppression, because I can promise you that these foul mouthed little farts didn't come up with this idea on on their own. They were forced, subjected and maltreated, with is the definition of <b>OPPRESSION.</b> <br />
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Mothers and Fathers who LOVE and RESPECT their daughters would NEVER ALLOW them to be DEMORALIZED like this. Whoever these women (and men) are, they have failed miserably as parents. <br />
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The other real irony of this message is that these shock-jocks have used their babies as victims, all while screaming about how wrong it is to treat girls like...you know, girls. News flash. It's ok to be pretty. And smart. And informed, and able to take care of yourself without big government paying for your abortions and birth control.<br />
It's ok to learn how to use a weapon to defend yourself so you don't have to pee on yourself to try to stop a rapist, yet these moronic mothers think that if they just go ahead and tell MEN (i.e. teach their sons) <b>not</b> to "rape women" that <b>THEY WON'T DO IT</b>!!! They even have the stupid audacity to say that in this video. Since that works so well why not just tell the wolves in Yellowstone to stop eating the cute little bunnies and tell any serial pedophile to stop sexually assaulting children, or better yet, just tell his mother to tell him. Because, you know...it works. No! Pretty little girls, get a gun and make <b><i>him</i></b> pee his pants. That works. <br />
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The women who are exploiting these precious girls in this video are the same women who are demanding that we respect girls. This is idiotic feminist logic at its finest: Demand respect for the ten-year old little girl with the foul-mouth but not for the 10 week old baby girl in utero, without a voice.<br />
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These disgusting women are an embarrassment to the species. I pray that that do not go forth and multiply again. <br />
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I'll get back in the kitchen now. Not because I'm a woman, or because I have a big mean man standing over me who expects breakfast on the table, but because I can. And because I want to.<br />
Now pass me the vodka, my coffee's getting cold.<br />
<br />Sauce du Jourhttp://www.blogger.com/profile/09615040167409344436noreply@blogger.com4tag:blogger.com,1999:blog-6085946916489133762.post-71417582532780080662014-10-07T11:37:00.000-07:002014-11-23T15:16:42.979-08:00Brazil ~ It's Not All About Soccer and a Bikini Wax <div class="separator" style="clear: both; text-align: center;">
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We had quite a spectacular tour of South America at our September Cooking Class, beginning the night with Brazil's favorite cocktail, the Caipirinha (ky-pee-REEN-yah).<br />
The Brazilians know their liquor, and the beauty of this drink is that numero uno: its simple. The other bonus(es) are that it can be as strong or as sweet or as tangy
as you like. (The Brazilians like it <i>strong and sweet!</i>) Oh, and another tiny tidbit of info that I should mention
is that one will kick your butt and make you think you that you could <i>actually</i> <i>play</i> soccer. (News flash: You can't. We are Americans and we pretty much suck at soccer.)<br />
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Put the limes and some sugar in a glass and muddle the hell out of it with a wooden spoon. Pour in the Cachaca (kah-SHAH-sah) and muddle it again while workin' on your samba moves. Fill the glass with ice and take a sip. This is precisely when you will probably make that it-hurts-like-hot-wax-face, so just add a bit more lime and sugar and get ready to lay back and enjoy. WOW, I gotta say, the Brazilians know their caca! And cachaca.<br />
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South America is a big continent and while we did hit on a half a dozen countries, I'm going to hang out in Brazil for the moment and tell you about the dish that was a unanimous favorite of the night: <b>Moqueca; </b>(mo-KEH-kah) otherwise known as Brazilian Fish Stew. Don't let the idea of <i>fish stew</i> scare ya. There are no fish heads involved in the making (that's another country). Keeping it real, I used South American red palm oil. The Brazilians wouldn't dream of making Moqueca without it, nor should you. It's not only a healthy oil, but it is what gives Moqueca its beautiful red color. (You can get it at most any health food store, even the one here in Hickville.)<br />
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Moquea is an explosion of flavors and textures. You get a mild heat coming from the habanero/serrano while the coconut milk imparts a sweet and creamy goodness. The tomatoes cook down and give this stew a fresh brothiness and the fish poaches up nice and tender while the peppers retain some of their crunch. </div>
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This beautiful and tasty dish comes together in about an hour, which includes marinating and prep. Use a meaty white fish such as halibut, mahi-mahi, sea bass, or cod. Bite the heads and tails off some shrimp and throw them in the pot as well and make yourself another Caipirinha while you wait for the rice to cook and the stew to simmer. I prefer jasmine rice and I really love the fact that once you put the lids on the rice and the moqueca they are both ready to eat in exactly fifteen minutes. </div>
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<a href="http://www.saucedujour.blogspot.com/p/seafood.html" target="_blank">Click here</a> or go to the <a href="http://www.saucedujour.blogspot.com/p/seafood.html" target="_blank">"Seafood"</a> tab or the <a href="http://www.saucedujour.blogspot.com/p/soups-salads-sides.html" target="_blank">"Soups & Salads"</a> tab for the <a href="http://www.saucedujour.blogspot.com/p/seafood.html" target="_blank">Moqueca</a> recipe. You can find the <a href="http://www.saucedujour.blogspot.com/p/misc-recipes.html" target="_blank">Caipirinha</a> Cocktail recipe under the <a href="http://www.saucedujour.blogspot.com/p/misc-recipes.html" target="_blank">"Misc. Recipes"</a> tab, or <a href="http://www.saucedujour.blogspot.com/p/misc-recipes.html" target="_blank">click right here. </a></div>
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Next up I'll share the Argentine Flank Steak, some killer Peruvian Potatoes and a Colombian sauce. In the meantime, I'm not finished lovin' up on Brazil! Now where's my soccer ball?</div>
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<b><a href="https://sites.google.com/site/saucedujour/moqueca-brazillian-fish-stew?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Moqueca (Brazilian Fish Stew)</a></b></div>
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<b><a href="https://sites.google.com/site/saucedujour/caipirinha-brazilian-cocktail?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Caipirinha </a></b></div>
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Sauce du Jourhttp://www.blogger.com/profile/09615040167409344436noreply@blogger.com0tag:blogger.com,1999:blog-6085946916489133762.post-66227291595121034372014-09-17T13:18:00.000-07:002014-09-17T20:37:32.229-07:00Paisley's Wisdom<!--[if gte mso 9]><xml>
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Paisley ~ Four Years Old Today</div>
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I heard the little person sitting across from me in the Jacuzzi talking under her breath, saying the words "possible" and "impossible," over and over as she ran a tiny
brush through the fiery-red hair of a mermaid.</div>
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And then, “Coco, it’s impossible,”
she said. </div>
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I sunk deeper into the hot water, eyes closed thinking it was probably impossible to get a brush through wet doll hair. In my relaxed, semi-awake
state I said, “Paze, nothing is impossible.” </div>
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She said, "Well, Coco, if you <b><i style="mso-bidi-font-style: normal;">think</i></b> its impossible then just <b><i style="mso-bidi-font-style: normal;">be</i></b> impossible, because then it <b><i style="mso-bidi-font-style: normal;">won’t</i><i> be</i></b> impossible." </div>
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<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Obviously we were not talking about doll hair and she was giving this conversation much
more thought than I was. I cocked an eye to see if I was still in the tub with a toddler. She barely glanced at me, instead she was focused on brushing Arial’s tangled, wet hair.</div>
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(Re-read that sentence above. Let it sink in…I had to, and then I
had to get out of the tub to write it down.) It’s not often I’m overwhelmed with
a three-year old's wisdom but on this occasion I was. </div>
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I opened my eyes and said, "Wow that’s deep, Paze."</div>
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Really, I was studying her to see if she had somehow morphed
into a college student while my eyes had been closed. <span style="mso-spacerun: yes;"> </span></div>
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<span style="mso-spacerun: yes;"> </span>But no. She was still thirty-six
inches of adorable, soaking wet baby in a pink swimming suit with a wildly
coiffed mermaid doll in her grip. She shrugged her tiny shoulders at me and said, "Coco, everything <b><i>is </i><i style="mso-bidi-font-style: normal;">not</i></b>
possible."</div>
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I said, "Paisley, everything
<b><i style="mso-bidi-font-style: normal;">is</i></b> possible…do you want to be a
ballerina when you grow up?"</div>
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She said, "yes." Arial’s hair went into a ponytail.</div>
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I said, "well it’s possible. You can be a ballerina. Or do
you want to be a princess?"</div>
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With a little thought she said, "yes," although Arial’s hair still
seemed to require more attention than our conversation. <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></div>
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I said, "Well that’s possible too. You can be a princess!"</div>
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Arial did a back flip off the high dive.</div>
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"Well Coco,"
she said, giving me the palms up gesture, "what if I want to be a butterfly?"</div>
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I’m not one to blow smoke up a baby’s butt, so I just
said, "Hey Paze, my sippy-cup is empty, pass Coco the wine, would ya?"
(This is where my bite-my-lip-oh-shit-what-do-I-do-now face came in to play.) So I did what any savvy, smarter-than-a-three-year-old, self respecting grandmother would do...<b>CHANGE THE SUBJECT!!!!</b> I said, "hey honey, let me help you with Arial's hair...how about a braid?"</div>
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Here’s my truth: My heart explodes when I see her face. <span style="mso-spacerun: yes;"> </span>When I hear her say, "Coco, Coco,"
about a hundred times a day it completely turns me into mush. She is a pint-sized package of delight and being with her is pure and simple joy, of which nothing else compares.</div>
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So this beautiful little person/princess/ballerina/mermaid/sous chef/unicorn
lover turns four years old today and I am overwhelmed by how much space she
takes up in my heart. <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></div>
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<span style="mso-spacerun: yes;"> </span> </div>
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Even when I crawl into that tiny tent with her and we sleep head to head,
with her feet in my belly and her fist in my face, I love every minute of it. That little-bitty tent explodes around us with stuffed animals, dolls, dogs, and books, just like my heart does. I love
waking up and having the first thing I see in the morning be that sleeping face. </div>
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I look forward to learning much more from her and to seeing life through her eyes. To watching her grow and to letting her perception open me up to the realization that wisdom does not always come with age. It sometimes comes in a small, really cute package and wearing peals. </div>
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As she turns another year older today, I'm certain that every day spent with her will be a day that I learn, grow and love. </div>
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<b> </b><b> Happy Birthday Paisley ~ Everything is possible!</b></div>
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Sauce du Jourhttp://www.blogger.com/profile/09615040167409344436noreply@blogger.com0tag:blogger.com,1999:blog-6085946916489133762.post-83051347999001209112014-08-20T14:40:00.002-07:002014-11-23T15:35:17.347-08:00Cooking 116 ~ The Corn Porn Addiction<div style="text-align: center;">
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The Corn Porn cooking class was nothing but good clean fun, peppered with a few dirty jokes, of course. Daughter #1, The Know-It-All, the one who has no filter on her brain, nor her mouth, was up from Colorado and when she's in the house it's a safe bet that certain things will happen: 1) she will say <i>something</i> to shock anyone who claims to be un-shockable 2) someone will blow liquor out of their nose, from laughing; Or from shock, 3) something with get broken, probably something glass 4) and when she leaves she will leave something behind (bra and earrings). Check, check, check and double check. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvmztegqcE0RYMsfAGFpxldYR-i0ZwqbMAikD1b0L6xyHL_ngwVrBM9ntoMvQNRAncoLknL5WrXbtAxwZKaJJGzCg27ik6QV3fN-Rk8z9XIzBxQeoUFHjId2MnW2jvrLSwgTuEgdUAtOCm/s1600/corn19.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvmztegqcE0RYMsfAGFpxldYR-i0ZwqbMAikD1b0L6xyHL_ngwVrBM9ntoMvQNRAncoLknL5WrXbtAxwZKaJJGzCg27ik6QV3fN-Rk8z9XIzBxQeoUFHjId2MnW2jvrLSwgTuEgdUAtOCm/s1600/corn19.JPG" height="400" width="276" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Know-It-All and Connor, her old high school <strike>party til you puke</strike> drinking buddy.</td></tr>
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Here was the menu:<br />
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We noshed on three kinds of popcorn, which I made just prior to class: a Sushi inspired one, made with soy sauce, wasabi paste, sesame oil, ginger and wasabi peas; Buffalo Popcorn that I made by mixing some wing sauce in with melted butter and then tossed it with the popcorn along with blue cheese crumbles and celery slices and leaves, and finally a Brown Butter-Lemon-Sage. This little corn teaser put us all in the mood. For corn.<br />
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For our appetizer course we grilled these unbelievably easy and delicious corn, zucchini and goat cheese quesadillas. The beauty of them is that the veggies all go in completely naked so very little time or prep is involved. Kind of a whan-bam-thank-you-ma'am quesadilla.<br />
The salsa, made with tomatoes and basil gets an unexpected kick from the jalapenos. <a href="http://www.saucedujour.blogspot.com/p/sandwiches.html" target="_blank">Click here</a> for the recipe or go the <a href="http://www.saucedujour.blogspot.com/p/sandwiches.html" target="_blank">"Sandwiches, Pizzas & Quesadillas"</a> page.<br />
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<tr><td class="tr-caption" style="text-align: center;">Chefs June and Linda, on quesadilla duty.<br />
By the way, they are just faking it with the salt and pepper.</td></tr>
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Chef Tom put a perfect sear on our sexy red chile scallops, which we paired with a charred corn salad. You can find the recipe by <a href="http://www.saucedujour.blogspot.com/p/seafood.html" target="_blank">clicking right here</a> or under the <a href="http://www.saucedujour.blogspot.com/p/seafood.html" target="_blank">"Seafood"</a> tab. <br />
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I'm already craving the corn fritters again. These babies were all corn...no dry corn meal filler here! We spanked 'em with a little Sriracha butter and served them with some blue corn fried chicken. The recipe is <a href="http://www.saucedujour.blogspot.com/p/soups-salads.html" target="_blank">right here</a> or under the <a href="http://www.saucedujour.blogspot.com/p/soups-salads.html" target="_blank">"Side Dishes"</a> tab. </div>
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My plan was to do something with grits, so I could cover all the <b>corn bases</b>. I made a grit pudding recipe that I found online, which was bland and boring and mostly tasted like hot grits. </div>
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On my second attempt I decided to show it some love by sweetening it up with some maple syrup and adding a heavy streusel topping. Since the calorie count on this dessert was already over the limit I threw caution to the wind and decided to top it some hot and steamy heavy cream and a generous drizzle of salted caramel syrup. Good call! Everyone was blown away by the fact that grits could be so naughty, causing them to roll their eyes and make their O faces. Need proof? We did not get <b>ONE</b> picture of the finished product because everyone was French kissing their bowls. Sick I know.</div>
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<tr><td class="tr-caption" style="text-align: center;">Chef Tom, multi-tasking: reading the recipe and stirring the grits</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Chef Emily did double duty too, making the salsa and the streusel</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Chef Scott - the Corn Porn King, showing off his big ol' corn salad.<br />
Chef Vicki, spicing things up. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The Corn Lovers!</td></tr>
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<i><b>It was another fun night, thanks ya all for coming!</b></i></div>
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<a href="https://sites.google.com/site/saucedujour/corn-zucchini-and-goat-cheese-quesadilla-with-tomato-basil-salsa?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><b>PRINT RECIPE: Corn, Zucchini and Goat Cheese Quesadilla with Tomato-Basil Salsa</b></a><br />
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<a href="https://sites.google.com/site/saucedujour/red-chile-scallops-with-charred-corn-salad?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><b>PRINT RECIPE: Red Chile Scallops with Charred Corn Salad</b></a><br />
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<b><a href="https://sites.google.com/site/saucedujour/corn-fritters-spanked-with-sriracha-butter?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">PRINT RECIPE: Corn Fritters Spanked with Sriracha Butter</a></b><br />
<br />Sauce du Jourhttp://www.blogger.com/profile/09615040167409344436noreply@blogger.com0