Sherry – Page 12 – Rosemary and the Goat

Crawfish Stuffed Chicken Thighs with Wild Rice

Crawfish and wild rice stuffed chicken thigh.

When visiting Missouri last winter my nephew, Todd, made these stuffed chicken thighs full of wild and long grain rice and crawfish. And after smoking on his Big Green Egg (and he has a really big one) smothered them with a creamy crawfish sauce.

Chicken thighs are my favorite cut of chicken. I prefer to buy it on the bone because there’s so much more flavor when they are cooked. This particular time though, I bought boneless and pounded out a little to make them large enough to hold all the filling I wanted to fill them with.

October 21, 2019 By Sherry

Drinks

Aviation Cocktail

My favorite cocktail.

Either you love this or not. I happen to love it. I love the floral notes of the creme de violet and of course the purple color. I’ve started using some of the Empress 1908 gin which is really purple as either all of the gin in this cocktail or part of it. It will make the drink a lot more purple. This gin uses butterfly pea blossoms and that’s where the color comes from.

The Aviation is a classic cocktail made with gin, maraschino liqueur (not the red kind), creme de violet and lemon juice. This cocktail was created by Hugo Ensslin who was head bartender at the Hotel Wallick in Newark back in the early twentieth century and the recipe first showed up in print in 1916. This cocktail is often referred to as a “forgotten classic” but back in the 1990’s young bartenders found the recipe while looking through old cocktail manuals.

October 18, 2019 By Sherry

Dessert

Peach and Strawberry Crunch

Summer is over but still love those peaches.

Summer might be over but we can still get some good peaches in the market.

Back in the summer I bought some delicious peaches and then when we went out of town I didn’t want to waste them and didn’t have time to peel and bag so I simply put them peeling/pit and all in the freezer. So when it was time to make this dessert all I had to do was thaw peach and sugar them.

My mother always made shortcake with pie crust not those little cakes you see hollowed out in the center always sitting next to the strawberries. For this fruit dessert I mixed strawberries and the peaches and added a little cinnamon and a little almond extract while the peaches were juicing out in the refrigerator.

October 14, 2019 By Sherry

Dessert

Salted Caramel Beer Sauce Waffle Dessert

Bacon, Waffles, Ice Cream and Caramel Sauce!

If you haven’t tried my Bacon Waffles or read the “Ice Cream/Waffle Bacon/Waffle” story read how this all started with my Bacon Belgian Waffle post.

Our son Paul and his wife, Brooke are opening a brewery in Roundtop, Texas sometime in the Spring 2020 and I’ve been experimenting with different things he might want to try for the Brewery and came up with this idea for a dessert. This would definitely be a shared dessert although when I made it for the blog I gave it to my husband and told him that he didn’t have to eat it all, just give it a taste. Well, he cleaned his plate.

October 7, 2019 By Sherry

Beef/Veal/ Beef/Veal/ Entree

Zucchini Enchiladas

Delicious and healthy too.

Have a garden? Growing zucchini? Have some very large ones you don’t know what to do with? Well, this recipe is for you, and healthy to boot.

If you’ve been looking around my blog for a while you’ve probably noticed that my site is not a “diet” site (and never will be) but neither is it loaded with fat; well maybe some recipes tend to be a little fattening. By what kind of life would this be if we didn’t enjoy good food occasionally.

I have to say that after our trip to Canada this summer I was afraid to get on the scales. We discovered Tim Horton’s chain which has the most delicious donuts and pastries. Then there is all that delicious food we allowed our selves to eat — pates, rillette’s, tea at the Fairmont, more alcohol than I’ve had in a year and desserts every meal; and why not since we were celebrating (again) our 50th wedding anniversary. Oh, I forgot, in Quebec City our hotel left a picnic basket every morning on our door full of pastries, cheeses, fruit and much more. So, after a month being back I decided I’d better weigh and face the music. Even though there was a gain, it was only .02 of a lb. So all that food was more than worth the calories I consumed while traveling.

September 30, 2019 By Sherry

Breads/Biscuits/ Morning Foods

Malted Custard French Toast

Who doesn’t love a good French toast?

This isn’t just any French toast… take an up close look and your mouth will be watering.

I love chocolate malted milkshakes, I like malt in ice cream, I like it in malted milk balls and malt is delicious in this Malted Custard French Toast.

Recently I finally got some things fixed on my blog and going through some of my drafts I had started about different things I had tried or seen on menus in our travels. Well, this Malted French Toast had my mouth watering and when I clicked on the file, there was nothing there. I check all my notes on other devices and could not see where I had seen this recipe. I just knew it had been in my head for a few years and this particular Sunday morning I had to make it for my husband even though he had just had a bowl of cereal.

Very seldom does he turn down a chance to try something knew. I told him he only had to eat a couple of bites but he ended up finishing everything on the plate plus some extra bacon and sausage.

September 24, 2019 By Sherry

Appetizers

The Perfect Antipasto Platter

The perfect antipasto platter.

Antipasto — served before the pasta course in Italy and always works great for a party when you don’t know what anyone else is bringing.

This type of platter always seems to go over well. What’s not to like about some cheeses, olives, meats etc. I threw in some tortellini just because I’ve never put it on a platter before and it added a different taste and texture to the other marinated veggies.

September 18, 2019 By Sherry

Entree/ Fish/Seafood

Supreme of Salmon with Truffle Bean Puree

Another one of those recipes I told you about from vacation.

The most special thing about this recipe, I thought, was the truffled bean puree on the plate. Below is my plate from Sky at Beaches in Turks and Caicos.

The above bean puree is a little thinner than what I used on my plate and the salmon at Sky didn’t have the crunchy coating AND I didn’t have the broccoli and cauliflower. But like I said the truffle bean puree was what got my attention.

I use to keep truffle oil but I never really used it that much except on shoestring french fries (and those are fantastic). I feel like after a year it was old and threw it away and while on a trip somewhere I had purchased a small jar of truffle salt. This worked perfect in the bean puree; just enough truffle flavor without overpowering the dish.

My bean puree should have been a little thinner but since I really liked the flavor I wanted more on my plate. I think it would be much easier to smear on the plate had it been thinner.

September 10, 2019 By Sherry

Salads

Massaged Kale Salad

Simple salad and so good for you.

The first time I ever heard of a “massage” salad was when Aarti Sequeira won The Next Food Network Star back in 2010 and I remember her massaging away at a bowl of kale to make it tender. My first thought was “who gives their salad that much attention”. Up until seeing this “spa treatment” for a salad I wasn’t really fond of the green; kind of tough and scratchy to the throat I though.

I took Aati’s recipe and instead of the mangos she used I substituted golden raisins and I added some shallots and macadamia nuts. This little, simple salad was delicious and I think the more you “massage” it the better it gets. The sweetness of the raisins and the saltiness of the macadamia nuts are a perfect combo. This salad can actually make it a couple of days in the refrigerator since the greens do not get soggy. Next time I may add some crispy prosciutto.

September 3, 2019 By Sherry

Appetizers/ Entree/ Pork

Butternut Squash Risotto with Crispy Pork Belly

Appetizer or main dish? Your choice.

Another tasty appetizer (or entree) I recreated after having it on vacation. And, will Fall just ahead of us this risotto and pork belly dish would make a great appetizer, small plate, or meal.

When were were on our first anniversary trip of the summer at Beaches in Turks and Caicos I had this dish at Sky Restaurant (rooftop) which had such a breathtaking view I could have eaten a bologna sandwich and thought it was the best thing in the world at the moment.

We had dinner there twice; once just the two of us when we first arrived and then after the kids arrived we ate there another night (minus the grand boys). The first night I had to try the crab and avocado appetizer which was delicious and then appetizer for pork belly and butternut squash caught my eye. I could have ordered a second appetizer but I knew the salmon dish was coming and I didn’t want to be so stuffed that I wouldn’t enjoy it.

August 27, 2019 By Sherry

Side dish

Summer Corn Salad

Corn, corn, corn, and what to do with it.

So, it’s the end of summer and I’m sure by now your are wondering what to do with all that fresh corn you are seeing in the markets.

Over the 4th of July I picked up some for 10/$1. I can tell you I bought more than 10 ears at that price. Most of it I cut off the cob to put in the freezer for some corn and shrimp chowder I want to make once the temperatures start falling.

August 20, 2019 By Sherry

Entree/ Pasta/ Side dish

Summertime Pasta with Pea Pods and Lemon

Easy pasta dish for the summer.

Don’t you just love pasta dishes for the summer. Pasta cooks in under 10 minutes and everything else that goes into the dish takes a matter of minutes. So, in less than 30 minutes you can have this dish on the table and have time to open that bottle of wine.

This was a Michael Symon recipe that I saw on Food Network. I love buying different shapes of pasta and for this particular recipe I bought a casarecce pasta which is kind of twisted. His recipe called for a cup of mint leaves but I only used 1/2 cup since hub does not care for mint that much.

One other change I will do next time is the cooking of the snow peas and peas. I would not cook. I wanted them to stay bright green and have a little crunch to them so I would recommend maybe sautéing the green onions a couple of minutes then throwing in the peas and pasta and cook just long enough to heat the snow peas and English peas.

August 13, 2019 By Sherry

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