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Saturday, August 27, 2011

Family Camping Trip 2011

Last Christmas I decided to give my hubby a camping trip to Ocean City, Maryland. To those of you who know me well, this was an extremely big step for me. In short, camping has never been my thing, I mean if I am going away on vacation I certainly want to live better then I do at home. It is vacation after all. The thought of bugs, smelling like a camp fire, cooking outdoors in small quarters did not seem like something fun to me.

We arrived to our camp site, we rented a cabin ( I know what you are thinking, this is not camping), trust me, it is for me. The cabin was great, the campground we stayed was called Frontier Town. It was fun from the start and there was so much to do. I settled in and was very happy and relaxed and wondered why I hadn't tried this a long time ago. After our first day we met our neighbors who rented the cabin next door. They were very nice, Joe and Chris as were their sons, Joshua and Joey. Little did I know how much those boys knew about the camping experience.

I wanted to make crabs and pasta and was going to buy some at the store. When I told our neighbors this they advised they crab at the pier every day. Their sons said they would catch some crabs for me. I told them, I will pay $1.00 a crab and the deal was on. I watched them the next morning load up their gear and off to the pier they went. I am thinking, I will be happy with 6 crabs for my sauce. These boys are no joke! They caught so many crabs and even taught Alana a thing or two about it. After the first day we were all joined in on the action because Alana was hooked! I must say Joshua and Joey stayed at it day after day. While we were there we experienced an earthquake and the threat of Irene, this did not stop them. By the middle of the week, I had more crabs then I knew what to do with. My dream come true since crabs are my favorite food. On a side note, they didn't want any money for the crabs when all was said and done. Below is a photo of them on the dock doing what they do best, CRAB!

Joshua and Joey Hansen with my daughter Alana! The greatest at catching crabs and quite handsome too! Thank you Joshua and Joey, you helped make our vacation an extremely memorable one, I will miss seeing you guys in morning. You are both so sweet and polite!

Even though we had to end our vacation a couple days early because of Irene it was one of the best vacations we ever had! I will definitely be doing the camping thing again but it will have to be a cabin, not ready to sleep in a tent yet! My recipe for the crabs and pasta is the first post in my blog. Click the crab label to locate it quickly.

Monday, August 22, 2011

Delicious Baked Red Snapper with Garlic


I've been trying to add more fish to our diet. My daughter who is 6 loves it too so I am always on a mission to create different ways to cook it. I bought beautiful Red Snapper and created this recipe which turned out incredible. Alana, my daughter ate her entire plate and asked for seconds, it was that good! The best thing about this recipe is how easy it is to put together and the results are DELICIOUS!

Ingredients:

2 - 3 Red Snapper fillets, about 6 to 8 ounces each
4 Tablespoons Butter
2 Cloves of Garlic, minced
3 to 4 drops of Worcestershire Sauce
Juice of half Lemon
Sprinkling of Cajun Seasoning or to taste
Black Pepper to taste
Chopped Fresh Parsley - 1 small bunch
1 Teaspoon of Fresh Chives (Optional)
3 - 4 Tablespoons of Seasoned Bread Crumbs
2 Tablespoons of Freshly Grated Parmesan Cheese

Directions:

Place Snapper Fillets in a baking dish that has been sprayed with cooking spray. In a skillet, melt butter with garlic, Worcestershire sauce, Cajun Seasoning,, pepper, parsley and chives if using. Cook on low for 2 minutes to blend flavors. Squeeze lemon over fish. Brush both sides with butter and herb mixture.

Toss bread crumbs and parmesan cheese in the remaining butter mixture, sprinkle over fish. Bake at 400 degrees for about 15 minutes depending on the thickness of the fish. Bake until fish flakes easily and is no longer translucent in the center. The flesh will be white.

Sunday, August 14, 2011

Sensational Wild Mushrooms with Grape Tomatoes, Fresh Garlic over Bow Tie Pasta


I love this recipe! It's quick, easy and absolutely delicious. Another recipe for using up all those Jersey grape tomatoes.











Ingredients:

1 Lb or more of Wild Mushrooms, Shiitake, Oyster, Crimini, Sliced
6 to 8 Cloves Garlic, Chopped
1 Pint of Jersey Grape Tomatoes, Cut in half
1 Small Can of Chicken Broth
1/4 Cup or more of Grated Locotelli Cheese
1/4 to 1/2 Cup Extra Virgin Olive Oil
1 Lb Bow Tie Pasta - Preferably Barilla
Salt and Pepper to taste

Directions:

Fill a large pot of water to boil for pasta, when water begins to boil, add salt.

In a large frying pan over medium high heat add 1/4 cup of olive oil. When oil is heated add the mushrooms stirring constantly until mushrooms are tender. You may need to add more oil if the mushrooms absorb too much. Toss in the garlic and saute for another minute. Add salt and pepper to taste.

Add the grape tomatoes to the mushrooms and bring to a slow simmer. Allow the tomatoes to cook for 5 minutes or until limp. Season tomatoes with salt and pepper. Stir in chicken broth. Reduce heat to low.

Add the pasta to the boiling salted water. Cook according to the directions on the box. When pasta is finished, drain well. In a pasta bowl pour in half of the sauce, add the drained pasta and toss well, adding more mushroom sauce until well incorporated.

Toss in the grated Locotelli cheese and mix. Serve Immediately.



Thursday, August 11, 2011

Baked Garlic Blue Claw Crabs


Ok, I am going to change it up a bit. Since crabs are in abundance this time of the year I thought it would be a great time to share with you. I am addicted to these and look forward to summer so I can eat them fresh! We are usually invited to so many crab parties and I look forward to every single one and make my own in between!

What do I miss most about summer when it's not here besides warm weather, long days of sun light, beautiful green landscape? I would have to say it's CRABS! Here is one of my favorite ways to make them. Grab some friends, paper towels, cold beer (for me it's wine) and crackers for cracking the shells. They are finger licking good!

This is a foolproof, delicious way to make them, trust me you will love them!!!

Ingredients:

Fresh Cleaned #1 Crabs - Think 6 - 8 per person
1 Cup or more of extra virgin olive oil
1 Entire Bulb of Garlic or more, finely chopped
1 Bunch Fresh Parsley Chopped

2 - 3 cans of beer
Old Bay
Grated Cheese

Directions:

Preheat oven to 400 degrees

Lay the crabs face up on cookie sheets with about 1 inch high sides in a single layer without overlapping. Mix together the next three ingredients in a bowl and stir well. Pour the beer over the crabs. Spoon the garlic mixture in the bowl liberally on the crabs. Sprinkle with a good portion of old bay and grated cheese to taste.

Place in the hot oven and bake approximately 20 minutes or until the claws are bright red.

Sunday, August 7, 2011

Stuffed Jersey Cubanelle Peppers


The time is flying and Jersey produce is at it's peak. As promised I am giving recipes this month dedicated to all the delicious fresh Jersey produce. Muzzarelli Farms on Oak road in Vineland, NJ has about the best you will find anywhere. They have so much that I feel like a kid in a candy store from the moment I arrive. Dozens of recipes fly through my mind as I stare in awe at the sheer beauty of it. How am I going to use all this fresh produce and fruit before the season comes to an end? Since peppers are plenty right now, I will share with you one of my favorites!

As always, whenever I make this recipe I think of my Aunt Olga. It's been nearly 12 years since you've been gone and I still miss you so much. I dedicate this recipe to you!

Ingredients:

8 Jersey Cubinanelle Peppers, cut stem top off and remove seeds, keeping whole
1 1/2 pounds of Ground Meat Mixture, Pork, Veal and Beef
1 Large Egg Beaten
2 Slices of White Bread
1/2 Cup Milk
2 Cloves Garlic, Chopped
2 Tablespoons Fresh Parsley
Dash of Oregano
1/4 Cup Locotelli Grated Cheese
1 Tablespoon Italian Seasoning
8 Oz Can Tomato Sauce

Sauce:

2 28 oz Can of San Marzano Tomatoes, Mashed
2 8 oz Can Tomato Sauce
1 6 oz Can Tomato Paste
Olive Oil
4 Cloves Garlic, Chopped
Salt and Pepper to taste

Directions:

Make the sauce - In a large pot add the oil and saute garlic for one minute on medium high heat. Add the rest of the sauce ingredients and cook for about 20 minutes reducing heat to low once the sauce starts to slow boil.

Peppers:

Put the two slice of bread in a bowl with the milk and set aside.

In a large bowl and the meat, eggs, garlic, grated cheese, oregano, parsley, Italian seasoning and the milk soaked bread. Mix well adding salt and pepper to taste.

Put 1 teaspoon of tomato sauce in the bottom of each pepper then add the meat mixture until filled to the top. Once all peppers are stuffed put in the pot of tomato sauce simmering on the stove. Cook for 1 1/2 hours to 2 hours, check for seasoning and serve with crusty Italian bread!

Wednesday, August 3, 2011

Jersey Tomato Bruschetta


The produce stands in NJ are loaded with tomatoes right now, this a great recipe to use them up.

It's my favorite time of the year. I especially love when the tomatoes begin to ripen, I can eat them every day.

The key to delicious bruschetta is the preparation of the bread. Don't leave this step out or you will lose a lot flavor. When you taste it, you'll see why.

Ingredients:

1 Loaf French Bread - Thinly sliced
Extra Virgin Olive Oil

1 Pint Jersey Grape Tomatoes - Chopped
6 - 8 Pignoli Nuts
6 - 8 Capers
1 Clove of Garlic - Finely Chopped
1 Red Roasted Pepper - Chopped
1 T Grated Cheese
1 T Sweet Onion - Finely Chopped
1 Basil Leaf - Chopped
1 T Fresh Parsley
Salt and Pepper to taste
Balsamic Vinaigrette Dressing (Good Seasons)

Directions:

Prepare the toast - In a large frying pan add enough olive oil to cover bottom of pan on medium high heat. When the oil is very hot, add slices of bread until pan is full but not overlapping. Using tongs, you will need to quickly turn each slice over as they start to brown to toast other side. This will happen quickly since the oil is hot.

Place the browned slices of bread onto paper towel covered dish. Add more olive oil as needed, working in batches until all bread has been toasted. Once all the bread is toasted and drained of oil, place on a serving platter. Set aside.

In a medium size bowl, add rest of ingredients and mix well. Place in refrigerator until ready to serve.

When you are ready to serve, top toasted bread with the tomato mixture.