THE VILLAGE VOICE

"You needn't tell me that a man who doesn't love oysters, asparagus, and good wines has got a soul, or a stomach either. He's simply got the instinct for being unhappy." ~ 'Saki', pen name of Scottish writer Hector Hugh Munro (1870-1916)  CRUSTLESS ASPARAGUS/FRESH BABY SPINACH QUICHE ~  Little effort delicious Breakfast/Brunch treat slightly adapted from LowCarbYum.com  8  oz. or more fresh asparagus  2  cups baby spinach leaves 6  beaten organic eggs 2  1/4  cup grated mozzarella cheese 2  Tbsp. grated Parmesan cheese 2  cloves mined garlic coarse salt and freshly ground pepper to taste Grease 9-inch pie/quiche dish. Combine eggs with 2 cups of grated mozzarella cheese and garlic. Reserve about 1/3 cup of egg mixture. Sir spinach leaves in remaining egg mixture and our into prepared dish. Layer or arrange asparagus on top of egg mixture.  Pour reserved egg mixture on top....

“How well I remember my first encounter with The Devil's Brew. I happened to stumble across a case of bourbon -- and went right on stumbling for several days thereafter.” ~ W.C. Fields OVEN CEDAR PLANKED BOURBON SALMON  2  pound salmon fillet 2  Tbsp. vegetable oil 1  Tbsp. soy sauce 3  Tbsp. bourbon 1  tsp. ground ginger 1  Tbsp. brown sugar Lemon slices Combine oil, soy sauce, bourbon, ginger and brown sugar. Pour over salmon fillet an let sit 20 minutes. Meanwhile, rub cooking oil on cooking surface of cedar plank. Heat plank in 350º oven for 15 minutes.  Place salmon (reserve marinade and heat in saucepan until thickened glaze) on hot plank and cook 15-20 minutes depending on thickness.  Pour thickened glaze on cooked salmon.  Serve with steamed brussels sprouts, steamed red skins, or favorite vegetable.     WHIPPED SOUR CREAM WHITE CHEDDAR CHIVE CAULIFLOWER ...

Good luck for this monkey year! SPICY SZECHUAN PEANUT NOODLES 1  cup peanut butter 1/4  cup soy sauce 1/4  cup sesame oil 3  Tbsp. rice vinegar 2  Tbsp. finely chopped garlic 2  Tbsp grated ginger root 1  1/2 tsp. Asian chili sauce or 1 tsp. dried red pepper flakes or to taste 1  Tbsp. hoisin sauce 2  Tbsp fresh lime juice 3/4  cup water 1/2  tsp. coarse salt 1  lb. noodles of choice finely chopped scallions chopped roasted peanuts Blend all ingredients in blender until smooth Boil noodles un al dente. Toss with 3/4 of sauce or to taste. Top with chopped scallions & chopped peanuts.  Spicy Szechuan Peanut Noodles

"You have to play this game like somebody just hit your mother with a two-by-four." ~ Dan Birdwell 'FOOTBALL' MEAT LOAF  ~  Fun 'football' shaped meatloaf ... twist on Ina Garten's Meat Loaf recipe 2  Tbsp. virgin olive oil 4  cups chopped yellow onions (about 4 onions) 1  Tbsp. chopped fresh thyme 2  tsp. kosher salt 2  tsp. freshly ground black pepper 3  Tbso. Worcestershire Sauce 1/3  cup white wine 2  Tbsp. tomato paste 3  lbs. ground lean chuck heaping 1/2 cup plain panko crumbs 3  extra-large beaten eggs Mozzarella sticks (cut for football laces) Piquant Sauce: 1/2  cup ketchup 3  Tbsp. brown sugar 1  tsp. dry mustard 1/4  tsp. grated nutmeg Preheat oven to 325º. Heat olive oil in medium saute pan. Add onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8-10 minutes until onions are tran...

"Write it on your heart that every day is the best day in the year." ~  Ralph Waldo Emerson Bleeding Heart ( Dicentra spectacles 'Gold Heart' ) BAKED ALMOND LEMON SOLE with GRAPES (recipe compliments of All-Fish-Seafood-Recipes.com who stated recipe was created by King of England - Edward VII) 6  sole fillets, (about 6-oz. each) skinned 2  Tbsp. butter 1/2  cup slivered almonds Juice of 1/2 lemon 1  cup seedless green grapes 1/4  cup freshly finely chopped parsley 1/2  cup dry white wine, sherry, or Marsala coarse salt & freshly ground pepper to taste Preheat oven to 400º. Arrange fish fillets into a shallow baking dish. Sprinkle with coarse salt & freshly ground pepper. Dot with butter bits. Combine slivered almonds, lemon juice, green grapes and chopped parsley. Spread mixture all over fillets. Pour in dry white wine, sherry or Marsala.  Bake uncovered in pre...

When you look at your life, the greatest happinesses are family happinesses.  ~ Joyce Brothers LEMONY CEASAR SALAD with PUMPERNICKEL CROUTONS 1 large head romaine lettuce Large chunk of Parmigiana Reggiano Pumpernickel Croutons  Caesar Vinaigrette: 12 Tbsp. extra-virgin olive oil 4 cloves minced garlic zest and juice of 1 large lemon 1 Tbsp. Dijon mustard 1 tsp. Worcestershire sauce 1 tin drained anchovy fillets freshly ground pepper to taste Pumpernickel Croutons:   Preheat oven to 400º. Toss 2 cups (1/2-inch cubes) pumpernickel bread with 3 Tbsp. extra-virgin olive oil. Sprinkle heavily with cracked pepper. Spread on baking sheet and bake 10-15 minutes, stirring often, until crisp. (Can make ahead) Caesar Vinaigrette : Combine all ingredients (but olive oil) in blender. Gradually add olive oil and process until creamy.  Add bite-size pieces of crisp Romaine to large salad bowl. Toss gently with  Caesar Vinaig...

"Scallops are expensive, so they should be treated with some class. But then, I suppose that every creature that gives his life for our  table should be treated with class." ~  Jeff Smith (The Frugal Gourmet)   SCALLOPS with FENNEL GRENOBLOISE Quick-cooking scallops are excellent with sweet fennel and a buttery lemon-caper sauce. From Kay Chun and Food & Wine) 2  Tbsp. extra-virgin olive oil 1  lb. sea scallops Kosher salt Freshly ground pepper 2  Tbsp. unsalted butter 1  medium fennel bulb - trimmed, halved, and thinly slices, fronds reserved for garnish 2  Tbsp. drained capers 2  Tbsp fresh lemon juice (*I also included lemon zest), plus lemon wedges for serving 2  Tbsp. chopped flat-leaf parsley In large nonstick skillet (not a fan of non-stick, I use large stainless sauté pan), heat the olive oil. Season scallops with salt & pepper and cook over moderately high heat ...