THE VILLAGE VOICE

Cheers! === SEA BREEZE COCKTAIL (for each cocktail) * 2 ounces vodka 1/3 cup fresh grapefruit juice 1/3 cup cranberry juice lime wedge Shake vodka, grapefruit juice and cranberry juice. Strain over tall highball glass filled with ice. Finish with lime wedge. ===== ~ Ruby red grapefruit ================ GRAPEFRUIT AND AVOCADO SALAD (8 servings) 4 large ruby red grapefruit 4 ripe avocados 1 bunch baby spinach 1 thinly sliced red onion Divide grapefruit into sections. Slice avocado into 1/2-inch strips. Toss together to prevent avocado from discoloring. Keep airtight until serving time. To serve: Place spinach on plate. Arrange alternate grapefruit and avocado slices. Top with red onion. Sprinkle with Poppy Seed Dressing . Serve with SPICY PEPPERED WHITE~CHEDDAR MUFFINS. POPPY SEED DRESSING 1/3 cup sugar 1 tsp. dry mustard pinch salt 1/3 cup white wine vinegar 2 Tbsp. chopped green onion 1 cup vegetable oil 2 Tbsp. poppy seeds Place sugar, mustard, salt, vinegar & chopped ...

National Pistachio Day ~ a fun day missed! (More trivia from the below site) http://www.holidayinsights.com/moreholidays/February/pistachioday.htm * "National Pistachio Day is a nutty day. You can celebrate National Pistachio Day by eating them, and learning more about them. We're going to help with the learning part ... read on. Nutty Pistachio Facts: Pistachios grow on trees. They are native to the Middle East. Its a long wait to get the first nut. A pistachio tree takes 7-10 years to mature. California is the major producer in the U.S. Pistachios are harvested in September by machines that shake the trees. It less than a minute. The red dye is added to the nuts is only due to consumer demand for the color. Its open hull is unique. The nut is ripe when the hull splits open. People in the Middle East call it the "smiling nut" and in China its called the "happy nut". Pistachios are nutritious, so eat them up! Celebrate today by eating Pistachios. They ...

PRIMROSE ~ FEBRUARY FLOWER of the MONTH RED-WINE TOMATO PASTA 3 Tbsp. extra-virgin olive oil 3 minced cloves fresh garlic 3/4 cup red wine 1 (28-oz) can diced Italian tomatoes 2 heaping Tbsp. chopped fresh basil 1 heaping Tbsp. chopped fresh oregano 1 tsp. sugar freshly ground black pepper 1 (12-oz) package good spaghetti (try whole wheat pasta) 1/2 pound shredded mozzarella cheese 1/3 cup freshly grated Parmesan cheese slivers of freshly chopped basil Saute garlic in hot oil over medium heat until browned, about 1 minute. Carefully add wine and next 5 ingredients. Bring to boil, reduce heat and simmer 20 minutes, stirring occasionally. Cook pasta according to directions. Drain. Stir in mozzarella cheese & Parmesan cheese. Toss to coat. Pour 1/2 tomato sauce over pasta, reserving some for top. Toss and serve with additional grated Parmesan cheese and slivers of chopped fresh basil. llllllllllllllll WHITE WINE-TOMATO & CLAM PASTA Prepare sauce as above substituting dr...

WEATHER REPORT: WIND ~ SLEET ~ SNOW "Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner." ~ Julia Child __________________ BEEF BOURGUIGNON 3 pounds chuck or sirloin tip cut into large cubes 1/2 pound diced bacon 1/3 cup flour 5 Tbsp. butter 3 Tbsp. extra-virgin olive oil salt & cracked black pepper 1 coarsely chopped onion 3 cloves coarsely chopped garlic 1/4 cup cognac 2 diagonally sliced carrots 1 pound sliced mushrooms or small mushroom caps 1 heaping tsp. thyme 1 heaping tsp. marjoram 24 small pearl onions 3-4 cups good Burgundy wine juice of 1 lemon 1 bay leaf freshly chopped parsley Brown diced bacon. Remove with slotted spoon and set aside. Toss and coat beef with flour, salt & pepper. Brown in batches in butter and olive oil and bacon drippings. Remove and set aside. Sauté onion and garlic. Deglaze pan with cognac, scraping down browned bits. Ad...

National Tortilla Chip Day http://holidayinsights.com/moreholidays/February/tortillachipday.htm (the following trivial info is from the above website) When : Always February 24 th Today is a holiday with a crunch. One might even suggest that it is a corny holiday. Well, that's okay because today is National Tortilla Chip Day. Just a few decades ago, Americans seldom ate Corn Chips and Salsa. It's popularity has grown immensely. Today is a tribute to that rising popularity of one of America's favorite munchies. Did you know? The corn chip recipe was brought to the U.S. from Mexico by Texas businessman Elmer Doolin . Celebrate National Tortilla Chip Day with a handful of crunchy, tasty corn chips and your favorite salsa or dip. TRINI & CARMEN'S FAMOUS NACHO RECIPE ~ A treasured recipe published Sunday, May 4, 1997 in THE ECCENTRIC 1/4 to 1/2 pound ground beef 1/2 cup diced Spanish onions 1-2 cloves of fresh garlic, diced 1/2 tsp. cumin 1/4 tsp. oregano salt ...

IS EVERYONE IN FLORIDA FOR WINTER BREAK? PRETEND YOU ARE TOO ... MACADAMIA NUT CRUSTED FILLET of RED SNAPPER (with Papaya Salsa) ~ from Maison & Jardin ( Altamonte Springs, Florida) "Very easy, very elegant. This is one of our favorite methods of preparing snapper." 6 6-oz. red snapper fillets , American preferred 2 cups fresh white bread crumbs 1/2 cup Macadamia nuts, chopped medium fine 2 tsp. melted butter 1/3 cup good quality mayonnaise pinches of salt & pepper 1/3 cup melted butter 1 Tbsp. water Mix together bread crumbs, Macadamia nuts and melted butter to form crust mixture. Spread mayonnaise on top of fish fillets . Top with crust mixture and season with salt & pepper. Mix water with melted butter and baste the crust. Bake for approximately 20 minutes at 400 degrees. Serve fish over papaya salsa and garnish with cilantro. (Serves 6) PAPAYA SALSA 1 fresh papaya, peeled & diced 1 lime, juice only 3 Tbsp. finely chopped red onion 5 sprigs chopped fres...

"Father, I cannot tell a lie, I cut the tree." (Anecdote of Washington, as a boy, confessing to his father Augustine Washington that it was he who had cut a cherished cherry tree.) ~ Wikiquote _________________ ~ George Washington __________________________ CHERRIES JUBILEE ~ adapted from Winterthur's Culinary Collection * 4 tsp. lemon juice 1/3 cup sugar 1 cup cherry syrup (from canned cherries) 3-4 Tbsp. sifted cornstarch 1 1/2 cups pitted & drained Bing cherries 1 tsp. grated lemon peel 1/4 tsp. almond extract 1/2 cup cherry brandy, divided toasted slivered almonds Combine lemon juice, sugar, and cherry syrup in saucepan or wow a crowd over a chafing dish. Stir over high heat until mixture is well blended. Gradually stir cornstarch into mixture until sauce is thick and clear. Reduce heat. Add drained cherries, lemon peel, almond extract, and 1/4 cup brandy. Simmer for 2 minutes, stirring constantly. Remove from heat and keep warm. Just before s...

I said to myself: As for the children of men, it is God's way of testing them and of showing that they are in themselves like beasts. For the lot of man and of beast is one lot; the one dies as well as the other. Both have the same life-breath, and man has no advantage over the beast; but all is vanity. Both go to the same place; both were made from the dust, and to the dust they both return. ~ Ecclesiastes 3:18-20 (The New American Bible)

FROM THE BEAUMONT HOSPITAL PRESS ROOM: A FAT TUESDAY PACZKI PACKS A POWERFUL PUNCH For those Americans still sticking to their New Year's resolution to diet, the first real test of the year is on its way. Over the next few days, people will be swarming bakeries around the country for their favorite Fat Tuesday treat-- the paczki (pronounced POONCH -key). Dr. Peter McCullough says that people have to be disciplined on Fat Tuesday. "They certainly can wreck a person's commitment to a diet," says Peter McCullough, M.D., Medical Director of the Beaumont Weight Control Center. "A typical five ounce paczki contains about 420 calories, 25 or more grams of fat, and is loaded with refined carbohydrates which are directly converted into fat." The paczki are rich pastries similar to donuts. They are made from richer dough and are typically filled with jelly, preserves, custard or prune butter. Traditionally, they are eaten the day before Lent begins. The annual Fa...

~ YOSHINO CHERRY BLOSSOMS MICHIGAN CHERRY SOUP ~ from The Bountiful Arbor "This soup is a beautiful pink color; it's as lovely to look at as it is delicious for either a first course or a dessert." 3 cups cold water 1 cup sugar 2-3 cinnamon sticks 1 1/2 pounds fresh or frozen stemmed and pitted tart cherries 1 Tbsp. cornstarch 2 Tbsp. water 3/4 cup dry red wine 1/4 cup heavy cream In stockpot over medium heat, mix water, sugar, and cinnamon sticks. Boil until sugar dissolves. Add cherries and simmer 35 minutes (10 minutes if cherries are canned). Whisk cornstarch with water; whisk into soup mixture. Boil 2 minutes or until thick. Cool in refrigerator several hours or overnight. Before serving, stir in red wine and cream and remove cinnamon sticks. If desired, add more wine to taste to reduce sweetness. Garnish with a white or purple flower. (serves 4-6) CHICKEN and WILD MUSHROOM STRUDEL with DRIED CHERRIES ~ from The Bountiful Arbor "Truly Michigan." 3/4 c...

GRILLED SUN-DRIED TOMATO SALMON 1 1/2 lbs. salmon fillets 4 Tbsp. finely chopped fresh parsley 4 Tbsp. finely chopped sun-dried tomatoes 1/4 cup extra-virgin olive oil 8 finely chopped garlic cloves sea salt & freshly ground black pepper Combine tomatoes, parsley, olive oil and garlic. Spread over fish. Cover and marinate several hours or overnight. Remove from marinade, let rest at room temp and grill, covered, on high for about 7 minutes (depending on outside temp and thickness) until slightly opaque. Don't overcook! Serve with crunchy Romaine salad filled with chopped red, yellow and orange peppers & thinly sliced red onion. Top with sliced black or Kalamata olives and sprinkle with feta cheese. Drizzle with favorite dressing.

Don't look back ~ Forget yesterday ~ Enjoy a 'guilt-free' dinner _______________________________ ~ Oriental lily ____________________________ TUSCAN SALAD with SWEET BALSAMIC VINAIGRETTE ~ adapted from The Common Grill Cookbook 12 cups Mesclun salad greens mix Sweet Balsamic Vinaigrette 2 roasted & julienned red peppers* 2 roasted & julienned yellow peppers * * Broil or grill peppers until black & blistered. Place in paper bag or cover with plastic wrap until cool enough to handle. Peel off skin and cut peppers in half. Remove seeds and membrane. 3 grilled & sliced Portobello mushrooms * * Refer to January Archives (January 24 ~ Grilled Portobello Mushroom Sandwich) Garlic Croutons 24 pitted K alamata olives 6 Tbsp. sun dried tomatoes Place salad greens in large bowl and toss with Sweet Balsamic Vinaigrette. Divide among 6 serving plates. Distribute yellow peppers, red peppers, and Portobello mushrooms over each salad. Top with Garlic croutons, K ...

STRAWBERRY OMELET 1 pint washed, hulled & halved strawberries 2 Tbsp. sugar 2 Tbsp. strawberry preserves 6 eggs salt to taste dash white pepper 2 Tbsp. water 2 Tbsp. unsalted butter, divided 2 Tbsp. sour cream powdered sugar Place all but 6 strawberries in a small bowl. Sprinkle with sugar. Let rest for 15 minutes. Toss with preserves and set aside. Beat eggs, salt, pepper and water until color is even. Heat 1 Tbsp. butter in skillet over medium heat. Turn half of the eggs into pan and as mixture cooks on bottom and sides, lift sides with spatula so egg on top will penetrate cooked surface and run under. When eggs are soft and thickened, about 3 minutes, add half of strawberry mixture and 1 Tbsp. sour cream to one side of omelet. Fold side without berries to cover side with berries. Let cook until egg is set, about 2-3 minutes. Repeat process with remaining 1 Tbsp. butter, etc. Garnish cooked omelets with whole reserved strawberries sprinkled with sifted powdered sugar. Serves 2...

~ Enjoying the Moment _______________________ HEARTS OF PALM & ARTICHOKE SALAD 1 (14-ounce) can drained and sliced hearts of palm 1 (14-ounce) can drained and quartered artichoke hearts 1 chopped red pepper 1 chopped yellow pepper 10 halved pimento-stuffed olives 1 small can chopped black olives 1 head Boston lettuce 2 hard boiled eggs, quartered 1 pint (halved) grape tomatoes Combine first 6 ingredients. Add Vinaigrette Dressing and refrigerate one hour before serving. Arrange on bed of lettuce and garnish with egg and grape tomatoes. VINAIGRETTE DRESSING 3 Tbsp. extra-virgin olive oil 3 Tbsp. vegetable oil 3 Tbs. white wine or white balsamic vinegar 1 tsp. Dijon mustard 1/2 tsp. sea salt 1/2 tsp. fresh cracked pepper Combine all ingredients in a jar and shake vigorously.

"Oysters are the most tender and delicate of all seafoods . They stay in bed all day and night. They never work or take exercise, are stupendous drinkers, and wait for their meals to come to them.” Hector Bolitho ~ 'The Glorious Oyster' (1960) =============== OYSTERS ROCKEFELLER SOUP ~ adapted from COOKS.COM 1 pint fresh shucked oysters (drained & liquor reserved) 1 lb. fresh stemmed spinach 1 1/2 cup chicken stock or canned broth 4 Tbsp. butter 1 small minced onion 2 garlic cloves, minced 1 rib finely chopped celery 2 c. half & half or light cream 3 tbsp. Pernod 1/4 c. freshly grated Parmesan or Romano cheese 1 1/2 tsp. anise seed 1/2 tsp. salt 1/8 tsp. freshly ground pepper Lemon slices for garnish Or use 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry. If using fresh spinach, bring a large pot of water to a boil. Add the spinach and cook until just wilted, 1 minute. Drain and rinse under cold running water. Squeeze as dry as possible. Plac...