Tuesday, June 30, 2009

Fried sweet and sour calamari

Okay, okay, so I'm not a great photogrpaher, and the tablecloth was a bit flowery and fruity. These pictures are a dish of fried calamari with a wonderful hot sweet and sour sauce. Great for a a quick luncheon. The guys drank Corona (a wedge of lime in the bottle), the gals had a glass of crisp Pinot Grigio.


The dish was accompanied by a cool, refreshing mixed green salad and a fresh loaf of Italian bread.

Basically I dipped the cut calamari pieces in seasoned flour and fried them...placed them on paper towels to remove any excess oil and then I added a sweet and sour scauce--you can use one stright for the bottle or else this one.


Ingredients:

Into some of the remaining oil add:
2 crushed garlic cloves
2 dried hot peppers
2 tablespoons of soy sauce
2 tablespoons of concentrated tomato (straight from the tube!)
some fresh ginger--1/2 teaspoon, or else cheat--use ground ginger--1/4 teaspoon
a splash of balsamic vinegar
1 teaspoon of sugar (May use Splenda instead! It works fine.)
stir rapidly and bring to a quick boil
plop back in the friend calamari--serve immediately


Monday, June 29, 2009

Announcing: Screw Iowa's Blog and Southern Womens Review

Hear ye, hear ye!

http://www.screwiowa.com has added a new blog and has revamped the website. Check it out.

Poet of the Week is Marie Lovas, and Preston Allen is our current Master and we're looking forward to posting Lynne Barrett next.

I'm happy to announce that two of Screw Iowa's Members' work will appear in the premier issue of the Southern Womens Review: http://www.southernwomensreview.com/ after entering the site, click on the cover of the issue at the right to download and happy reading!

Marni Graff''s nonfiction piece, Mr. Schadel, and my first chapter, The Summer Palace, excerpted from my novel, The Secret Language of Women. It is a pleasure to be included in this debut issue along with Kat Meads, award-winning fiction writer and playwright.

To celebrate this July 1st opening and while reading the first issue, pop open a bottle of Segura Viudas Brut Reserva--a delightful sparkling Spanish wine--and nibble on some crostini.

Just toast up thin-cut pieces of Tuscan bread, or something comparable and top with prosciutto, or drizzle with olive oil and top with mozzarella, tomato and basil, or use anchovies and olive paste (tapanade), or roasted sliced red pepper and a dollop of whipped tuna.

Enjoy nibbling on good, healthy tidbits, sipping great wine, while spending a leisurely hour reading a delightful mix of writing and authors!

Live dangerously--avoid work and read!

Friday, June 19, 2009

Hot scallop dinner and cold leftover scallop salad

Hot scallop dinner and cold leftover scallop salad

Hot scallop dinner and cold leftover scallop salad I made scallops one night for dinner (2 lbs. of the fat ones, if you can get the pink, that's twhat I sued and they are sooooootasty!) and a luncheon salad two days later with 1 lb of the leftovers

Instructions:

Dip the large scallops in a seasoned mix of flour.
Sauté rapidly until golden in big, heavy skillet in very hot oil. Make sure to turn once gingerly!
I used a little butter and corn oil
½ of these scallops I served with a homemade tartar sauce vegetable medly;
the others I conserved.

To conserve the scallops:

When cooll wrap them in paper towels and pop then in a sealed baggie to refrigerate

For the Tartar Sauce:

1 cup of mayonnaise
1 teaspoon sof lemon
2 tablespoon of sweet pickle relish,
or instead may use tiny chopped gherkins
1 tablespoons of tiny capers if large, chop them

For the salad--use individual salad bowls:

mixed field greens, arugula (for a more tangy salad) or sweet butter lettuce
½ small sliced red onion or 3 scallions
3 thinly sliced radishes
½ cup of dried cherries
¼ cup sliced almonds
2 Campari tomatoes quartered, circling the salad
1 tablespoon of chopped cilantro leaves only, no stems (optional)

Season the salad with extra Virgin Olive Oil, salt and crushed black pepper (if desired garlic powder) toss the middle part, but leave the tomatoes arrange the plump cold scallops on top drizzle Saba apple must on top of the scallops and tomatoes

If serving more than 4, gently slice cold scallops and place on top of the salad, golden side up.

Bring the salad to the table and enjoy a healthy, interesting and zesty salad.

I love Saba Must (usually sells for between $38 if you purchase it in St. Louis' The Hill and $56 a bottle in Caputo's in Salt Lake City, but it's worth every centavo. And don't be stingy with it--be generous! As Felipe's Tia Zoila always said, The food you eat is the only thing you take with you when you leave this Earth to cross over to the Other Side!

Enjoy!

3 Coleslaw Recipes

It’s almost summertime!

Three Coleslaw recipes because I love it!


Recipe # 1
Sweet Coleslaw

1 tablespoon of white wine vinegar
1 teaspoon of sugar or substitute Splenda
½ cup mayonnaise (I love Hellman’s)
6-7 cups of thin cut or shredded cabbage
1 cup of thin cut or shredded red cabbage
2 scallions thinly sliced, or may use or ½ small sweet Vidalia onion…about ¼ cup
a sprinkling of parsley
a dash of Salt sense (1/3 less sodium)
a dash of black pepper

Mix and serve cold!


Recipe # 2

Bar-B-Q

1 tablespoon of red wine vinegar or champagne vinegar
1 teaspoon of sugar of substitute Splenda
¼ cup of mayo (you know my favorite!)
5-6 shredded white cabbage
1 cup of shredded red cabbage
½ cup of scrapped carrots
¼ cup thin-sliced red onions
¼ cup of your favorite Bar-B-Q sauce
a sprinkling of sea salt

Mix and serve cold!


Recipe # 3
Fruit Coleslaw

1 tablespoon of white vinegar
1 tablespoon of apple must (may use grape must or thick Balsamic)
1 cup of whole milk yogurt
½ cup of mayo
1 diced sweet red apple, leave the skin on
1 cup of freshly diced pineapple (may leave this out)
6 cups of shredded white cabbage
¼ cup of shredded carrots
¼ cup of raisins
a sprinkling of salt

Mix and serve cold!

Thursday, June 4, 2009

The Kentucky Wedding Summary

Here it is: Nico and Katie's Wedding Weekend!

The weekend began on Thursday afternoon, May 21, 2009, when our guests started arriving in Kentucky, home of the famous blue grass and rolling hills, but only after we had finished dashing around Louisville finishing off Katie's "to-do" list.

This list was as long as pony's tail and included many more than these things, but here’s a sampling. The flower shop; the cleaners; Starbucks; Enterprise Car Rentals to pick up a 15 passenger van for Felipe to drive all over town in; Katie writing directions to the airport and back to the hotel. For these, she used a yellow pad of legal paper. Then we were off to visit Katie’s mother Lera’s house to check on Otto and Izzy and let them romp around in the garden--the dogs declined the wedding invitation. No comment. Lastly we visited Debbie Folley's ranch to see the new baby ponies, some only a month old, nursing from mothers situated all over undulating stretches of hills, slopes and fields. We toured the stables and watched Debbie train a two year old, who’d never been ridden. Somewhere in-between we grabbed a bite to eat.

Katie and Nico left us and went off to complete other errands while Felipe and I made umpteen trips to the airport. FR chauffeured the van, picked up and dropped off people at the hotel on the grounds of the Seminary on Alta Vista, all the while I rode shotgun along for company!

In the evening we went to Bourbon’s for dinner—4 huge tables filled with people laughing, conversing, eating and drinking. The food was well prepared and the service was extremely good for this lively crew. The five Johnson’s and Maria’s mother June arrived from Utah and joined right in—the soiree was a complete delight.

Friday morning there was a scrumptious bridal breakfast for Katie…her Aunt Judy was our lovely hostess. Thanks again.

At about 1 pm the van, affectionately dubbed “wedding mobile,” departed for Churchill Downs and a sumptuous banquet day at the races. The Fourth Race was named in honor of the bride and groom: “Katie and Nico Race to the Altar,” after which they presented a beautiful trophy to the winner. I bet the wrong horse but it was fun being in the paddock and living the high life of a make-believe horse woman with savvy about jockeys! No, I did not wear a hat!

Saturday, May 23, 2009 was the wedding and exchange of vows, held in the beautiful Cathedral of Louisville, celebrated with an 11 o’clock Mass, beautiful organ music and a glorious choir. We all lit a Unity candle—Felipe and I walked down the aisle to my mother’s favorite hymn, the Ave Maria, followed by Lera escorted by her dear friend Patti’s son Greg. The groomsmen were all spiffy in their dark suits and somber ties, while the bridesmaids were dressed in chic bronzy-chocolate taffeta with plunging necklines, carrying bouquets of pink flowers.

When Nico, standing at the altar in his Armani tux, saw Katie walk down the aisle on her mother’s arm, his eyes glistened with love and pride and we all started to cry from the highly emotional charged moment.

Katie made a gorgeous bride, slender and lithe, sheathed in a beaded strapless gown and her mother’s veil trailing down her back, falling to her tiny waist line. They make a striking couple, despite the difference in height—he’s 6’ 3” and she’s all of 5 feet nothing! During the exchange of “Peace be with you” we gave and received kisses from the stunning couple and handshakes and kisses from everyone in close proximity.

I never take Communion from a layperson—only a priest—but my brother stood next to the priest with a raised chalice, and when I reached the altar, I received the host from my brother’s hands. The moment was sealed with our mutual tears of joy, understanding of our blessings and love for family. A Kodak moment for sure!

After the bridal party left the altar, Felipe escorted Lera and me down the aisle … a nice hunk of ham between two slices of read! Congratulations! Kisses all around! Nobody throws rice anymore, which may save the lives of birds, but I missed the rain of grain for happiness, longevity, prosperity and fertility!

The married couple had a Bently waiting and after the wedding ceremony we all headed back for a fabulous reception held on the Seminary grounds that housed the hotel where the out-of-state guests stayed.

At the reception: excellent food, divine, sparkling Prosecco, luscious wines, a salsa band, wedding cake and confetti! Katie chose hot pink and lilac hydrangea plants for the table decorations, so that they could be planted afterward, and wedding favors—known as bombonieri—wine glasses stamped in gold with a jockey-mounted horse, filled with the requisite five white confetti. She also had placed pictures on the mantelpieces of precious moments in the lives of both families, including grandparents—a sweet, thoughtful and touching gesture from a precious daughter.

And believe it or not, after the reception ... another party in the hotel lobby with more wine flowing than the waters of Trevi Fountain. It’s not over yet! This was followed by yet another party at Brendan’s for a light repast and, yes, dear Bacchus, more to drink! The wedding party continued, after most of us “more mature folks” left, smoking cigars, sharing jokes and not surprisingly, drinking till way past 2 am.

Not a sour puss in the joint! Not an unhappy moment for an entire weekend! Only tears of joy!
My sister-in-law Donna overheard the photographer say, “What a great, happy wedding—wish they are all like this one.”

Some guests departed, but others stayed for a tour of Marker’s Mark on Sunday followed by another luncheon of delicious pulled pork soused and doused in Kentucky Bourbon Bar-B-Q sauce.

Needless to say, the kids had a great weekend send-off!


Cent’anni e figli maschi!