This week has been an exercise in cleaning out the pantry and freezer.
Last night (Thursday) I cooked a fish feast from the freezer. Seasoned french fries from the freezer; fried/baked clams; baked breaded cod filets; and, shrimp cocktail (from pre-cooked, frozen shrimp). Added green beans and corn from the freezer.
My favorite cocktail sauce:
1/2 c. ketchup (Heinz only)
1 tsp. horseradish
1 tsp. sweet pickle relish
1 tsp. fresh squeezed lemon juice
Serve with 1 dozen pre-cooked shrimp sprinkled with fresh lemon juice.
This time I used Meyer lemons that I found at Wal-Mart. Meyer lemons are a little bit sweeter and have a very fine rind...good for zest. Florida and Mexico lemons have a thicker, tougher rind that has a bitter taste in the zest.
Tonight is my favorite menu night. Son-in-law JE is cooking. Menu is baked chicken fillets with Picante sauce; refried beans with cheese and JE's extra yummy guacamole and chips. JE toasts the tortilla chips in the oven with extra salt.
Watching Neil Cavuto talking about the rising prices of Super Bowl party supplies. G-d bless marketing...only marketing could sell the wings of chickens and mesquite wood.
RR...I have to go to your email everytime I want to sign in to this blog. Apparently, I can't find it any other way.
Husband and I went to Sam's today on the way into D.C. Bought paper towels and toilet tissue for "the Studio". Also, finally gave in and bought a Keurig coffee maker. Tested it this afternoon. Very nice and I'm wondering why did I wait so long to get one?
Vannyokie
I love reading these posts V!
ReplyDeleteOn my way out the door this a.m. but will review this closer a little later today. Hugs and kisses to you both.
Hello! I FINALLY figured out how to make comments -- Blogspot required me to get a gmail.com email account. So, now I have LEGrahamWDC@gmail.com and now you all have ME. :)
ReplyDeleteThis is such a good idea - I'm learning so much already. I dont know diddly about anything about a kitchen other than how to build a great looking one :) The whole "using it, stocking it, etc." -- um, beyond me.
So I am excited to learn little nuggets like the difference b/w Meyer lemons and Florida/Mexico lemons. Who knew?! Of course I immediately think of how useful this info is for my various cocktail concoctions :).
Berman made some UNBELIEVABLE guac himself and I know he used sea-salt on the chips ... Sea Salt is next to chocolate and butter as (good in way, any time, etc.) apparently and I'm making that my first official "recommendation".... will likely be months before I have anything else to contribute. WAIT - I'm gonna double-down -- the sea salt needs to be all chunky and then pulverized in one of those stone mortar/pistil things otherwise it isn't as magnificent. (good for margarita rims too, btw :)).
I have a lot of yummy recipes from camp I'll share eventually as well...