THE VILLAGE VOICE

"Life ... is like a grapefruit. It's orange and squishy, and has a few pips ..." ~ Douglas Adams ~ 'GRAPEFRUIT' FULL MOON _______________ 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. GRAPEFRUIT & AVOCADO SALAD 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 . (8 servings) 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...

"Think big thoughts but relish small pleasure s." ~ H. Jackson Brown, Jr. (Life's Little Instruction Book) ~ Alstroemeria _____________ LINGUINI SCAMPI ~ Lemony garlic shrimp over pasta (adapted from Mirepoix Cooking School - Royal Oak) _________________ 1 1/2 lbs. linguine 6 Tbsp. unsalted butter 5 Tbsp. extra-virgin olive oil 9 cloves chopped garlic 2 lbs. large peeled and deveined shrimp 2 tsp. fresh thyme freshly ground pepper to taste Lawry's Seasoned Pepper to taste 3/4 cup chopped fresh parsley zest and juice of 1 lemon (about 1/4 cup) 1/2 tsp red pepper flakes fresh chopped thyme and parsley freshly grated Parmesan Follow instructions and cook pasta ' al dente ' in large pot of boiling salted water. In large pan, melt butter with olive oil. Add garlic and saute for 1 minute; do not let it brown. Add shrimp, season with thyme, black pepper and Lawry's Seasoned pepper. Saute until shrimp just turn pink, about 5 minutes. Remove from hea...

"Winter, a lingering season, is a time to gather golden moments, embark upon a sentimental journey, and enjoy every idle hour." ~ John Boswell 'Golden Moment' (Hubbard Lake) ___________________ BIG BATCH HUBBARD LAKE CHILI 6-7 lbs. lean ground beef 3 Tbsp. extra-virgin olive oil 3 large coarsely chopped Spanish onions 3 stalks chopped celery plus green leaves 6 cloves minced garlic 1 (of each) chopped red, orange, yellow, green pepper 4 (28-oz.) cans chopped/diced tomatoes 1 cup good chili powder 1 Tbsp. Lawry's Seasoned Pepper 1 Tbsp. cracked pepper coarse salt to taste 1 (40 oz.) can spicy 'hot' chili beans 1 (14 oz.) can spicy chili beans (or black, kidney or pinto) 2 (15 oz.) cans whole kernel corn 2 (4 0z.) cans drained sliced black olives or more if you choose Brown meat, drain excess grease and add olive oil. Brown onio ns and add celery and garlic. Add peppers and saute until...

"The pleasure of picking a few flowers and finding the right vase for them is incomparable." ~ May Sarton A simple Pleasure ____________ GREEK FESTIVAL FISH ~ a simple pleasure and gift recipe from dear friend, Sue ________________ 6 white fish fillets (about 2 lbs.) ~ tilapia , whitefish, flounder, sole 2 Tbsp. olive oil 8 thinly sliced scallions 2 minced cloves garlic 4 chopped tomatoes 1/2 cup dry white wine 2 Tbsp. finely chopped parsley 1 tsp. dried oregano 1 tsp. freshly ground black pepper crumbled feta to taste Preheat oven to 400º. Coat 9 x 13 inch pan with Pam. In medium skillet, heat oil over medium heat. Add scallions and garlic and saute until tender. Add tomatoes, wine, parsley, oregano and pepper. Simmer 5 minutes or until sauce thickens. Remove from heat. Place half of sauce mixture in baking dish. Arrange fish fillets over sauce and cover with remaining sauce. Sprinkle with feta cheese. Bake for 15-18 minutes or until fish flakes easily with fork...

"Whoever wishes to be my follower must deny his very self, take up his cross each day, and follow in my steps." ~ Luke 9:23 LENTEN ROSE 'Spring Promise' ( Helleborus x hybridus ) CREOLE SHRIMP with GARLIC & LEMON ~ For those who abstain, a simple Ash Wednesday or Lenten meal (adapted from Food & Wine ) _________________ 1 lb. large shelled and deveined shrimp 1 1/2 Tbsp. minced garlic 1 Tbsp. Creole seasoning 1 finely chopped red bell pepper 2 Tbsp. extra-virgin olive oil juice and zest of 2 lemons 1/4 cup chopped parsley In a bowl, toss shrimp with garlic, Creole seasoning and bell pepper. In a skillet, saute shrimp in oil over moderately high heat, turning shrimp once, until just white throughout. Add lemon juice, zest, and parsley. Serve alone or over favorite rice. Wine Pairing: Lemony Pinot Grigio (Click on photos to enlarge) Ash Wednesday The Wednesday after Quinquagesima Sunday which is the first day of the Lenten fast. The name dies cine...

"I am not a glutton -- I am an explorer of food." Erma Bombeck " Paczki are not doughnuts on steroids. Close, yes, but no paczki . " ~ The Paczki Principle (Click on above for more info on 'The Paczki Principle' and Hamtramck, 'Paczki Central) ______________ Official Paczki Site (click on above for festive music:)

"Love is the poetry of the senses." ~ Honoré de Balzac ~ Vintage Postcards (Original Valentine postcard , 1908, printed in Germany ~ c. 1990 Henry Ford Museum & Greenfield Village - Dearborn, MI) ________________________ "Love is the greatest refreshment in life." ~ Pablo Picasso

" All I really need is love, but a little chocolate now and then doesn't hurt!" ~ Lucy Van Pelt (in Peanuts, by Charles M. Schulz) ~Valentine Tulip _____ CHOCOLATE-CHERRY ICE CREAM BOMBE ~Begin making this a day ahead. Chill the mold well before filling it. Allow several hours for the bombe to freeze and mellow before serving time. This easy recipe is from Bon Appetit (February 2000). ______ 1 16-oz. jar hot fudge sauce (Sanders Bittersweet Fudge - the best ) 1 12-oz. package semisweet chocolate chips 3 Tbsp. water 1/4 cup brandy 3 pints (slightly softened) cherry-vanilla ice cream with chocolate chunks or fudge flakes 1 1/2 (slightly softened) pints chocolate sorbet (or frozen yogurt) or chocolate-cherry sorbet (or frozen yogurt) 1 9-oz. package chocolate wafer cookies Stir first 3 ingredients in heavy medium saucepan over medium-low heat until melted and smooth. Remove from heat. Whisk in brandy. Cool. Line 10-inch diameter, 10-cup metal bowl with plastic wrap...

" A Kiss that's never tasted Is forever and ever wasted." ~ from a song by Billy Holiday _____________ RACK OF LAMB WITH ROSEMARY SAUCE 2 (1-lb.) frenched * racks of lamb (*have butcher trip meat from tips for easy serving) 3 Tbsp. Dijon mustard 3 Tbsp. soy sauce 3 cloves minced garlic 2 Tbsp. fresh minced rosemary 3 tsp. thyme 3/4 tsp. fresh ginger 6 Tbsp. olive oil 2 tsp. cracked pepper Blend Dijon, soy sauce, garlic, rosemary, thyme and ginger in food processor or blender. Add cracked pepper and pour over lamb. Marinate several hours or overnight. Bring lamb to room temperature before cooking. Drain lamb, reserving sauce, and place in roasting pan with ribs curving down. Bake in preheated 500º oven for 10 minutes. Reduce heat to 300º, baste with sauce, and bake and additional 10 minutes for rare, 15 minutes for medium-rare. Simmer remaining sauce in small saucepan for 5 minutes. Serve over lamb with Pistachio Crusted Sweet Potatoes and Stir-fried Sweet & Plump S...

"Life without love is like a tree without blossom and fruit." ~ Khalil Gibran CYMBIDIUM ORCHID _______________ SEA SCALLOPS with RASPBERRY SAUCE 1 (10 oz.) package frozen raspberries 1 cup dry white wine 1 tsp. chopped fresh thyme 2 Tbsp. minced shallots 1 stick plus 2 Tbsp. unsalted butter 1 lb. large sea scallops 3-4/person) sea salt & freshly ground pepper 1 pint fresh raspberries sprigs of fresh thyme Combine raspberries, wine and thyme in small bowl. Let rest for 1 hour. Press raspberry mixture through strainer into small saucepan. Add shallots and heat to boiling. Cook until reduced to about 1/3 cup; strain again and return to saucepan. Over low heat, add 1/2 cup butter, 1 Tbsp. at a time, whisking until each addition is just incorporated. Cool to room temperature. Meanwhile, sprinkle scallops with salt & pepper. Brush with 2 Tbsp. melted butter. Grill or broil scallops 5-6 minutes until just opaque. Spoon sauce onto appetizer plates. Top with scallop...