One of the worst dishes in America!

Denny’s is selling a Fried Cheese Melt—A classic grilled cheese sandwich that has extra cheese, in the form of fried Mozzarella sticks. Can you believe this creation? Almost as bad, if not worse, as a bacon wrapped, deep-fried hot dog! What have we come to as a society? I admit, I too have eaten deep-fried hot dogs, but, that was years ago before I was enlightened to the value of good nutrition. Let me know what you feel was the most Outrageous New Food Creation for 2010. Share if you dare!

Salmon with Super Glaze!

Mango-Peppadew-Balsamic-Glazed Salmon

Peppadew Mango Salsa and Benissimo’s Barrel Aged balsamic vinegar blend together to make an exciting a twist to the sweet and sour flavor profile that has pleased diners for years.

1/4cup Peppadew Mango Salsa
2 tbl Balsamic vinegar
1 tsp minced ginger
1/4tsp minced fresh garlic
1/8tsp salt
2 6oz portions salmon filets, skin removed

Heat oven to 425degrees F. Line shallow baking pan with foil; spray with a cooking spray.

In a small saucepan, heat salsa, vinegar, ginger, garlic and salt over low heat 3 to 4 minutes or until slightly thickened, stirring occasionally. Remove from heat; cool slightly.

Place salmon filets on baking sheet; top with the glaze.
Bake 10 to 12 minutes or until salmon just begins to flake.

Hash Brown Potato Breakfast Casserole

Make a hearty breakfast casserole with hot pork sausage, cubed hash browns, eggs and shredded cheese. Top with picante sauce and sour cream for Tex-Mex flair.

Yield: Makes 8 servings
Ingredients

* 1 pound ground hot pork sausage
* 1/4 cup chopped onion
* 2 1/2 cups frozen cubed hash browns
* 5 large eggs, lightly beaten
* 2 cups (8 ounces) shredded sharp Cheddar cheese
* 1 3/4 cups milk
* 1 cup all-purpose baking mix
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* Toppings: picante sauce or green hot sauce, sour cream
* Garnish: fresh parsley sprigs

Preparation

Cook sausage and onion in a large skillet over medium-high heat 5 minutes or until meat crumbles. Stir in hash browns, and cook 5 to 7 minutes or until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into a greased 13- x 9-inch baking dish.

Stir together eggs, cheese, and next 4 ingredients; pour evenly over sausage mixture, stirring well. Cover and chill 8 hours.

Bake, covered with nonstick foil, at 350° for 45 minutes. Uncover and bake 10 to 15 more minutes or until a wooden pick inserted in the center comes out clean. Remove from oven, and let stand 5 minutes. Serve with desired toppings. Garnish, if desired.

Southern Living, DECEMBER 2003

Slow Cooker Magic!

CREAMY CHICKEN

AND HAM MEDLEY

1 can (4oz) sliced mushrooms, drained
1/3 cup margarine or butter
1/3 cup all-purpose flour
2 ½ cup milk
1 cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg
Dash of ground red pepper
2 cups chopped cooked chicken
2 cups chopped cooked ham
2 packages (10 oz each) frozen puff pastry shells, baked
Paprika

Melt margarine in Slow-Cooker, stir in flour. Stir in remaining ingredients with the exception of pastry shells and paprika. Cook on Low until thickened, stirring after every hour. Ready to serve after 2 ½ hours.

Bake pastry shells as directed on package. Spoon chicken and ham medley into pastry shells and sprinkle with paprika. Serve immediately.

Just the Best Brownie Ever!

I just found this recipe in a great cook book "Best of the Best Cookbook Recipes" (Food & Wine Books). When I lived on the Gulf coast of Mississippi I enjoyed many recipes that some of my friends and co-workers shared with me. There is nothing like sharing recipes with others, here's one for you all!

CREOLE BROWNIES

Makes 2 dozen

1 1/2 cups of all-purpose flour
1/4 cup unsweetened cocoa powder
9 ounces bittersweet chocolate (66 to 72 percent) coarsely chopped
2 sticks plus 2 tablespoons unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
1 teaspoon kosher salt

Praline Caramel

1 1/2 cups pecan halves
1 cup water
1/4 cup honey
2 cups packed light brown sugar
1/4 cup honey
2 cups packed light brown sugar
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract

1. Preheat the oven to 375 degrees. Line a 9-by-13-inch pan with parchment paper. Leave paper overhang sides about two inches.
2. Make the brownies: In a medium bowl, whisk the flour with the cocoa powder. In a heatproof medium bowl set over a saucepan of simmering water, combine the chocolate and butter and cook until softened. Remove from the heat and stir until fully melted.
3. In a large bowl, using an electric mixer, beat the granulated sugar with the eggs, vanilla and salt at high speed until pale and thick, about 2 minutes. Add the melted chocolate and beat at low speed for 1 minute. Using a spatula, fold in the flour mixture. Scrape the batter into the prepared pan and bake for about 18 minutes, until the brownies are just set and the surface is slightly cracked. Let cool. Lower the oven temperature to 350 degrees.
4. Make the praline caramel: Spread the pecans in a pie plate and toast for about 10 minutes, until fragrant and golden. Let cool, then coarsely chop the pecans. In a medium saucepan, mix the pecans with the water, honey, brown sugar and salt. Bring to a simmer and cook over moderate heat until the caramel is thick and dark, about 35 minutes. Remove from the heat and stir in the vanilla.
5. Pour the caramel over the brownies, spreading it in an even layer. Let cool until set, about 2 hours. Using the parchment paper overhang, lift the brownies out of the pan. Lightly spray a sharp knife with cooking spray before cutting the brownies.

This recipe and others from the cook book by David Guas and Raquel Pelzel.
About the authors:
The International Association of Culinary Professionals (IACP) has named DamGoodSweet by David Guas and Raquel Pelzel a 2010 Cookbook Award Finalist in the American category and Baking and Dessert category for the 2010 James Beard Foundation Book Awards.

Recall of Walnut Products Because of Possible Health Risk

FOR IMMEDIATE RELEASE - December 10, 2010 - Tropical Nut & Fruit of Charlotte, NC, is voluntarily recalling all its products containing walnuts supplied by Atlas Walnuts, LLC after November 16, 2010 because they have the potential to contain Salmonella. Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

The recalled products are sold in retail stores nationwide, distributed to manufacturers, and distributors.

Contact:
Tropical Nut & Fruit of Charlotte, NC
800-438-4470

A Great Day for a Drive!

Just wanted to pass along one of the shots we took during our Saturday drive through the Merritt Island preserve in Titusville, FL. There are no words to describe the day. Just blessed!

Butter...Rum...Yum Yum!

HOT BUTTERED RUM

1 lb butter
1 lb light brown sugar
1 lb powdered sugar
2 Tbl cinnamon
2 Tbl nutmeg

Combine all the ingredients in a large mixing bowl and beat with whisk until fluffy. Stir in one quart of vanilla ice cream; barely softened.
Place in a large freezer container and keep in the freezer until ready to serve. To serve; add 3 Tbl of the mix to each cup of hot water or coffee.
Add your favorite rum to taste.

“This is Jacki’s favorite drink on a cold winter’s night.” Chef Johnny

Old Florida Town Charm

Jacki and I have been many places and seen many interesting things. Today we saw the charm and history of an old Florida town. Not just any old town, the oldest town in America...St. Augustine. This beautiful town is filled from corner to corner with homes and buildings that give it a feel that is only found in St. Augustine. There is a look of old Florida, New Orleans, San Juan, and the influences of the English, Spanish, African American, and Henry Flagler. Its a city that is a culinary dream for those who enjoy a full spectrum of cuisines. No matter what cuisine you choose, fresh seafood is part of the fare. Our visit, though short, was no exception to the rule of fresh seafood. We had a late lunch at a local independent seafood diner that featured local shrimp. A full plate of tender and perfectly deep fried shrimp in a almost parchment paper breading was served with a traditional creamy Cole slaw and hush puppies. And not falling short to the South tradition, a baked sweet potato completed the dish. There are many different offerings in St. Augustine, but, one is a place everyone must take time to visit. The fort of Castillo de San Marcos’, constructed in 1672. We were lucky to arrive just in time for the firing of one of the canons that helped in the foundation of America. The trip to St. Augustine was like a walk back in time and was one that we hope to make again and again now that we live in Florida.