Archive for September, 2009

30
Sep
09

Try Lise’s easy, delicious fish dish ~ just for the halibut

By msbutterton 2 Comments
Categories: Entrées, Fish & Shellfish, Indian and Main Course
Tags: , , , , , , , , , , , , ,

:P

My friend, Lise, made this Halibut dish for our Book Group this summer. It has an Indian/Asian flavor to it, made with Coconut milk and Indian spices. It is FABULOUS!  It’s one of the best fish dishes I’ve had, since……..well, since Lise made Tilapia for us last time she hosted Book Group!  I’ve made it several times since and can’t wait to share the recipe with you.

Note:  The Garam Masala can be found at Indian specialty stores – if you don’t have one nearby, click below on the words “garam masala” and you’ll find a place to buy online, or directions on how to make it yourself.

We met for Book Group last night and Lise surprised all of us with canisters full of homemade garam masala, ground and toasted by an Indian girlfriend of ours!

Lise’s Unbelievable Halibut ~ Served at Book Group July, 2009

:P

Approx. 6 tablespoons garam masala spice mix
6-8 tablespoons Olive oil
2 Halibut filets
4 tablespoons garlic, chopped
6 shallots, sliced lengthwise, thinly
3 tablespoons ginger, chopped
1 red pepper, chopped finely
4-5 thin stalks of lemongrass, about 3 inches long
1 can coconut milk, not low fat
1 small can tomato sauce
Juice of one lime
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
1 teaspoon ground cardamom
1 Cup fresh cilantro, 2/3 Cup chopped – the remainder for garnishing
Rice pilaf

Rub the halibut pieces with garam masala spice mix and set aside.  Over medium flame, brown & cook the halibut in olive oi, until  golden brown – about 3 minutes on each side.

In another large, deep skillet, heat 3-4 tablespoons olive oil and add 3 tablespoons of the  garam masala mix. Lightly cook the spice combination.  Add the garlic and shallots and sauté.  Add the chopped red pepper, ginger and lemongrass.  Continue to sauté.  Add coconut milk and tomato sauce and let it cook for 3-4 minutes. The sauce will start to thicken.  Add the cumin, curry powder, cardamom and ground coriander. Continue cooking for 3 minutes.  Add the juice of 1 lime and salt to taste.

Toss in 2/3 Cup of the cilantro, and return the halibut to the pan. Let it cook for 1 minute in the sauce.

Serve over brown rice or rice pilaf and garnish with cilantro.

29
Sep
09

♫ getting to know you…getting to know all about you ♫

By msbutterton 4 Comments
Categories: Unhealthy Pleasures
Tags: , , , , , , , , , ,

Some “food for thought”

If you’re on Facebook,  you’ve probably seen these “notes” where you’re tagged and asked various questions – i.e. “25 random things about me.”   Here’s something similar….If you actually “know” me, I’ve probably asked you this before:

“If you only had one week left to live, and could eat and drink ANYTHING you wanted, ALL you wanted, everyday for that WEEK, what ten things would you eat, to your heart’s content?   I.e. – childhood favorites, cheese in a tube, meat in a can…..the decadent and processed foods you’ve given up, in favor of a “long, healthy life”

These are my TEN…what are yours?

1 -  Winchell’s Doughnuts

2 -  Lucky Charms

3 -  Hot Dogs

4 – Hostess Twinkies

5 – A  Bologna Sandwich on Wonder bread

6 -  Brach’s Candy Corn

7 -  the “Double Chili and Cheese” , no pickle, no onion – “down at The Sunset Grill”

8 – Brach’s Circus Peanuts

9 – Root Beer Floats

10 – Onion Rings – forever!!!

I could go on………

29
Sep
09

Don’t be a chicken! You CAN learn how to make “Pollo Rollatini”

By msbutterton 2 Comments
Categories: Chicken and Main Course
Tags: , , , , , , , , , , , ,

:P

Pollo Rollatini:

2 chicken breasts
4 slices prosciutto
3 cups spinach, cleaned and lightly steamed
1/2 shredded Gruyere cheese
Olive oil for browning the chicken

Sauce:

1/2 Cup extra virgin olive oil
1/2 stick butter – cubed
1/2 Cup Italian parsley
1 large clove garlic, minced
1 Cup dry white wine

Place a long sheet of plastic wrap on your counter. Lay a chicken breast on top and with a meat mallet, pound until the cutlet becomes very thin.  Spread 2 prosciutto slices over it.  Place 1/2 the spinach toward the end of the the cutlet, then add the shredded cheese.  Using the plastic wrap, pull up on the end of the cutlet and begin rolling over, (like you’re rolling a burrito) until tight.  Wrap the plastic around it and chill in your refrigerator, until firm, about 45 minutes.  Repeat with the second chicken breast.

Preheat oven to 400 degrees

To Cook:

Remove the cutlets from the refrigerator and unwrap.  On medium high, heat an oven proof skillet for one minute, add 2 tablespoons olive oil.  (you want the pan to be hot to brown the chicken)  Add both rollatinis and brown, turning often to cook evenly.  Once the cutlets are golden brown (app 10 minutes), add to the pan, the “sauce” ingredients (above) – olive oil, butter, garlic, parsley, white wine.  Remove the pan from the heat and cover it loosely, with aluminum foil.

Insert the pan in the oven and bake for 50 minutes.  Remove the pan and place the rollatini on a cookie sheet to rest for 5 minutes.  The sauce should be golden brown and thickened, if not, add a couple splashes of wine and a pat of butter and blend, until you have a nice “finish”

Slice the rollatini before serving.  Arrange the slices on a plate and pour the sauce over each rollatini.

I usually serve this with steamed, lightly buttered broccoli – you don’t need ANYTHING else upstaging these – Trust Me!   Cheers!

28
Sep
09

Vodka Sauce Pasta – easy, fast, delicious

By msbutterton 3 Comments
Categories: Main Course and Pasta & Noodles
Tags: , , , , , , , , , , , ,


Another crowd-pleaser – this is everyone’s fave!  If you’re vegetarian, you can eliminate the prosciutto and still have a delicious, creamy, pink sauce!

:)

:)


:)

Vodka Sauce Pasta

2 cloves garlic – sliced
2 large shallots – sliced
1/2 lb prosciutto – chopped
1/2 TSP oregano
1/4 TSP hot chili flakes
Salt. Pepper to taste
1 Box Pomi strained tomatoes
1 pint cream
1/4 Cup vodka

NOTE: If your grocery store doesn’t carry Pomi Strained Tomatoes, you can substitute with Tomato Sauce – Pomi is better though

Sauté the garlic, shallots and prosciutto until tender.   Add the strained tomatoes, cream,  oregano, chili flakes, salt and pepper – stir.    Let the sauce simmer on medium low heat, until thickened, (about 10 minutes) -  add the vodka.  Let the sauce simmer another 5 minutes.

I like serving this with rigatoni or penne.  Top with grated Parmesan cheese and chopped Italian parsley or basil

:)

.

27
Sep
09

top ten reasons i love football season

By msbutterton 6 Comments
Categories: Appetizers, Chicken, Football Food and Dips and Dressings
Tags: , , , , , , , , , , , , ,

10 – The crisp chill of the autumn air – when it dips below 75 degrees!!!

9 -  Making cocktail weenie corn dogs!!!

cocktail weenie corn dogs

cocktail weenie corn dogs

8 – Watching the game at “The Draft“!!!

7 – The “Magic” that is Jon Dorenbos!!!

Jon

Jon

6 – Candace and Craig’s Annual Super Bowl Party!!!

5 – Jule’s famous “Fargo” dip she brings every year to Craig and Candace’s Annual Super Bowl party!!!

4 – Listening to hubby fume, year after year, about the Tom Brady “tuck“!!!

the "Brady Tuck"

the "Brady Tuck"

3 – “Pepperoni and Jalapeño” pizza at “Oakfire Pizza” on La Cienega!!!

The Pepperoni-Jalapeño!

The Pepperoni-Jalapeño!

2 – Seeing Sam’s posts of her football lovin’ pup,  “Sir Tackle” on Facebook!!!

"Tack"

"Tack"

…….and the Number One reason I love football season (drumroll please)…….

.

.

MAKING BUFFALO WINGS!!!

buffalon wings!!!

buffalo wings!!!

Wings:

Oil for frying

2 lbs chicken wings and drumettes
1 bottle Frank’s RedHot Sauce
1 stick butter
2 Tablespoons honey
1 Tablespoon Sesame Oil
1 Tablespoon Whiskey

sauce ingredients

sauce ingredients

.

Melt the above ingredients together in a medium saucepan, just until blended.

Heat oil in a deep-fryer to 375 degrees.  Drop the wings in – in batches – Don’t overcrowd!  Fry them until golden brown on both sides. Remove the wings from the fryer and drain.

fry until golden brown and drain

fry until golden brown and drain

When all of the wings are fried, toss them in a large bowl with the sauce.

melted hot wing sauce

melted hot wing sauce

Serve with blue cheese dressing, celery stalks, carrots and ICE-COLD BREW-SKEEZ!!!

Blue Cheese Dressing:

blue cheese dressing ingredients

blue cheese dressing ingredients

5 ounces Blue cheese
1 glove garlic, minced
1/4 Cup red onion, chopped
2 Tablespoons Italian parsley, chopped
1 teaspoon olive oil
16 ounces sour cream

blue cheese dressing

blue cheese dressing

Combine all the ingredients in a medium bowl until blended, leaving some small chunks of the blue cheese.

26
Sep
09

At this point in our relationship, let me introduce you to my “other half” …..

By msbutterton 2 Comments
Categories: Kitchen Gadgets and Appliances and My favorite things
Tags: , , , , , , , , ,

Strong, handsome, dependable, versatile and indispensable!  We’ve been together for years now and I can honestly say, I’d be lost without my KitchenAid Mixer and all of it’s brilliant attachments!  If only marriage were legal between a woman and a standing mixer here in California…

For anyone who loves cooking – This is the best investment you can make for your kitchen.

I’ve had mine for almost 10 yeas now – I wish I had room here to list ALL the other appliances and electronics I’ve owned in that time, that have died on me!!  But my KitchenAid - NARY a peep or problem – and I use it practically everyday!

25
Sep
09

my cousin, Susan’s, amazing salmon and cream cheese appetizer!

By msbutterton 4 Comments
Categories: Appetizers and Fish & Shellfish
Tags: , , , , ,

Several years ago, my cousin/best friend, Susan was hosting Easter Dinner.  Truthfully, I don’t remember ANYTHING she made after the appetizer portion of the afternoon. She brought out this beautifully presented platter of salmon with cream cheese – I think I commented on how beautiful it was, when her brother-in-law, Grant (who had had it before)  said to me, “you have nooooo idea, once you taste this, you won’t be able to stop.”  All I remember after that, was sitting at Susan’s bar, stuffing my face…until it was gone.

Since then, I’ve made this appetizer hundreds of times – it’s become famous at my dinner parties, book groups and gatherings.  Friends frequently request that I bring it to their parties.  I keep a stack of photocopies of the recipe in my kitchen drawer, because no one who tries it, leaves my house without wanting the recipe.  I keep a template handy in my computer, for everyone who e-mails me and asks for it.  When I serve this at Open Houses, I bring copies of this recipe, because inevitably, Agents and guests alike, ALWAYS ask me for it.  Last Sunday, my friend Dawn, texted me and asked me to send it to her for an Emmy party she was hosting.  A couple hours later, there it was on my Facebook News Feed – beautifully presented on her table, from her Mobile Upload!

So when I tell you that this is the BEST appetizer you’ll ever make, I’m not exaggerating!  Seriously, you must make this — you’ll thank me when you do – and I’ll pass it along to Susan!    Cheers!

Preheat oven to 400 degrees,

Ingredients:

1 10-12 ounce salmon filet – always opt for wild-caught, when possible
1/2 stick butter
1/2 cup soy sauce
3 Tbs  fresh lemon juice
1/4 cup white wine
1/2 cup brown sugar

For garnish/serving:

1 Cup thinly sliced red onions
1 pkg softened cream cheese,
capers (optional) – I don’t like them so I never use them

Melt all the ingredients in a saucepan, allow to cool completely, then pour over salmon filet in a casserole dish. Cover and Marinate for 3-6 hours.  Place in the oven and bake – uncovered for about 15-20 minutes.  Baste a couple times when you can.  Place on a serving platter with the softened cream cheese and onions and pour the sauce over  – this will somewhat cook the onions – so they won’t be so “oniony”.  Serve with crackers

24
Sep
09

EPICURE IMPORT SALE STARTS TOMORROW – DON’T FORGET THE ROQUEFORT!

By msbutterton Leave a Comment
Categories: Appetizers and Cheese
Tags: , , , , , , , , , , ,

“ROQUE-TY-TOASTS”

These are a great addition to an assorted bruschetta platter!  If you like Roquefort cheese – you’ll LOVE these!  My husband HATES Roquefort, (preferring Velveeta above all) so more for me!

ROQUE-TY TOASTS

6 oz Roquefort cheese
1/4 Cup  red onion, diced
1 clove garlic, minced
1/4 Cup walnut pieces, coarsely chopped
1 Tablespoon softened butter
1 Tablespoon extra virgin olive oil
3 Tablespoons Italian parsley, chopped
salt and pepper to taste
fresh baguette slices

Let the cheese soften at room temperature.  Combine all the ingredients in a mixing bowl and spread liberally on the baguette slices.  Put them on a cookie sheet.  Turn on the broiler of  your oven and place the cookie sheet on one of the lower racks – not too close to the flame, or they’ll burn.  Cook them until bubbling and golden brown – usually between 30 seconds and 1 1/2 minutes – depending on your oven

Watch them carefully – all it takes is walking away to answer one phone call and forgetting about them – and they’ll be “toast”  (pardon the pun)

Remove immediately and let them rest for the cookie sheet or about a minute and serve.

Epicure Imports:

6900 Beck Ave.

North Hollywood, CA 91605

818-985-9800

24
Sep
09

wanna talk “appetizers?” okey dokey, artichoke-y

By msbutterton 4 Comments
Categories: Appetizers and Vegetable
Tags: , , , , , , , , , , , ,

Ingredients:

2 large artichokes – trimmed and “gutted” (for lack of a better word)

Mushroom Artichoke Filling

White Wine Sauce

Prepare the filling first and set aside to cool

Filling:

12 mushrooms – chopped
1 can artichoke hearts – chopped
1 celery stalk – chopped
1 small onion – chopped
2 garlic cloves – finely chopped
1/2 stick butter
1/4 cup extra virgin olive oil
1 cup fresh breadcrumbs (you can use Progresso, pre-made if you want)
1/2 cup chopped Italian Parsley
1/2 cup freshly grated parmesan cheese
1/2 cup cream
1/2 cup pignoli (pine) nuts
salt and pepper to taste

Combine the mushrooms, artichoke hearts, celery, onion, garlic in a skillet with the olive oil and butter and cook, over medium heat until the mixture is very brown, about 20 minutes  Deglaze the pan if needed, with white wine.  Remove from heat and add the breadcrumbs, parmesan cheese, cream, parsley and pignoli nuts.  Salt and pepper to taste and mix well. Set aside to cool.

Preheat oven to 400 degrees

Bring a pot of water to a boil with a squeeze of lemon juice (this preserves the color).  Trim the tops and stems of the artichokes.  With a pair of kitchen scissors, cut the “spiny” tips of the artichoke leaves.  Wash them well under running water.  Place the chokes in the boiling water and boil for approximately 30 minutes. Remove a choke from the water and pull away one of the bottom leaves to see if it pulls away easily. If so, it’s done, if not, return to the water and continue. This can take up to 45 minutes, depending on the artichoke – but watch it and don’t overcook.  While they’re boiling, prepare the sauce.

Sauce:

2 garlic cloves – finely chopped
1/2 cup extra virgin olive oil
1/2 stick butter
1 cup dry white wine
1/2 finely chopped Italian Parsley

Add the garlic, oil, butter, wine and parsley in a saucepan and heat just until melted.

When the artichokes are done cooking, remove from the water, drain and cool.  With a spoon, dig out the thorny center and all the purple “fuzz” all the way down to the heart.  When the choke is clean, stuff the filling into the center and in between the leaves.  Place the stuffed chokes in a casserole dish and pour the “sauce” around the artichoke. Cover with a foil “tent” and place on the center rack of the oven.  Bake for 30 minutes, remove from the oven and cool slightly. Serve with a few slices of sliced baguette to “mop” up the “butter-wine” sauce.  Cheers!

23
Sep
09

Oh, one more trivial fact…I likes my devilled eggs, like I likes my men – uncomplicated!

By msbutterton 6 Comments
Categories: Appetizers and Eggs
Tags: , , , , , ,

So, you know by now that I like cheese, butter, pies, etc.  Here’s something I DON’T like – a flamboyantly devilled egg!  So many times I’ve been a guest at someone’s gathering where a plate of devilled eggs is proudly served,  with, oh geeeez… relish, chopped shrimp, Dijon mustard, crab, tuna, truffles, chipotle, caviar – all things I love, btw – just not in a devilled egg.

I apologize to anyone reading this, who has invited me into your home, and served me a “gilded egg.” I probably smiled and cooed… “yummm.”  I was trying to be polite. I truly appreciated the effort, hard work and creativity, but the truth is, I think a devilled egg requires nothing more than a little mayo and a pinch of salt and pepper.

Not even the ubiquitous paprika “sprinkle.”

That’s just my opinion – and I guess that’s why people have blogs!  Anyone agree/disagree?  What’s your take?

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