Entertaining/Dinner Tonight

Many Cajun and Creole dishes are seasoned with the so-called holy trinity--bell pepper, onion, and celery. This Creole-style jambalaya has lots of tomato in it.

Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: Makes 6 to 8 servings

Ingredients

• 2  tablespoons  vegetable oil
• 1  pound  andouille or other spicy smoked sausage, sliced
• 1  large onion, diced
• 1  bell pepper, diced
• 3  celery ribs, chopped
• 4  garlic cloves, minced
• 2  bay leaves
• 1  teaspoon  dried thyme
• 1  teaspoon  dried oregano
• 2  teaspoons  Creole seasoning
• 1  (28-ounce) can crushed tomatoes, with juice
• 4  cups  chicken broth
• 2  cups  uncooked long-grain rice
• 1  pound  shrimp, peeled and deveined
• 4  green onions, chopped

Preparation

1. Heat oil in a Dutch oven over medium-high heat. Add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Remove sausage with a slotted spoon; set aside.
2. Add onion and next 7 ingredients to hot drippings in Dutch oven; sauté 5 minutes or until vegetables are tender. Stir in reserved sausage, tomatoes, broth, and rice. Bring mixture to a boil, reduce heat, and simmer, covered, 25 minutes or until rice is tender.
3. Stir in shrimp; cover and cook 5 minutes or until done. Sprinkle each serving with green onions.

Paul Prudhomme, K-Paul's. Paul Prudhomme and his restaurant K-Paul's are the driving force behind the national popularity of Cajun food, and have been for almost 30 years. This recipe blends together a whole bunch of different spices to give the chicken a surprising and unique flavor. If you don't have a grill, you can broil the marinated chicken pieces until a nice brown crust forms, then bake at 300º until cooked through.
Prep: 15 minutes; Chill: 6 hours; Grill: Breast 40 minutes, leg 35 minutes, thigh 42 minutes; Stand: 10 minutes.

Yield: Makes 4 servings

Ingredients

• 5  tablespoons  Cajun meat seasoning blend (for testing purposes, we used Chef Paul's Meat Magic Seasoning)
• 1 1/4  teaspoons  ground cardamom
• 1  tablespoon  plus 1 teaspoon onion powder
• 1  tablespoon  plus 3/4 teaspoon ground ginger
• 1  tablespoon  grated lemon peel
• 1  tablespoon  grated lime peel
• 1 1/4  teaspoons  ground cinnamon
• 1 1/4  teaspoons  ground nutmeg
• 1 1/4  teaspoons  ground savory
• 3/4  teaspoon  ground allspice
• 3/4  teaspoon  ground dried guajillo or pasilla chile pepper (1/2 pepper)
• 1  tablespoon  plus 1 1/2 teaspoons soy sauce
• 1  (3- to 4-pound) chicken, cut into 8 pieces
• 4  bay leaves
• 1/4  cup  unsalted butter

Preparation

1. Combine first 11 ingredients in a large bowl. Remove 1/4 cup mixture, and set aside. Add soy sauce to remaining seasoning, and stir well to form a paste. Place chicken pieces and bay leaves in a large bowl, and rub chicken evenly with paste. Cover tightly with plastic wrap, and chill 6 to 8 hours.
2. Remove chicken from refrigerator about 1 1/2 hours before grilling so it reaches room temperature. Melt butter, and stir in reserved 1/4 cup seasoning mixture. Set aside.
3. Prepare a hot fire (400º to 450º) by piling charcoal on one side of grill, leaving other side empty. If using gas grill, light only one side. Place chicken pieces over cooler side, and grill, covered with grill lid, 25 minutes for breasts and 30 minutes for thighs and legs.
4. Transfer chicken to hot side, and grill, turning several times and basting with reserved butter mixture, until internal temperature reaches 175º, about 7 1/2 minutes per side for breasts, 3 1/2 minutes per side for thighs, and 2 1/2 minutes per side for legs. Remove from grill, and let stand 10 minutes before serving.

Entertaining/Orange-Scented Mulled Wine

Orange-Scented Mulled Wine


Warm coriander and pungent cardamom―instead of the usual cinnamon―give this traditional spiced wine an earthy floral twist.
–Inspired by Megan Nordtvedt, Seattle

Ingredients


1 large orange
Seeds from 8 cardamom pods
1 tablespoon coriander seeds
3 tablespoons chopped crystallized ginger
8 to 9 tbsp. sugar, divided
2 bottles (750 ml. each) dry red wine
1/4 cup orange-flavored liqueur (optional)
Thin orange slices (optional)

Preparation

1. With a vegetable peeler, pare 8 thin strips zest (4 in. by 1/2 in.) from orange. Juice orange and reserve juice.

2. Wrap cardamom and coriander seeds and ginger in a piece of cheesecloth and tie with kitchen twine.

3. In a nonreactive saucepan, crush orange zest and 7 tbsp. sugar with a wooden spoon to release oils from zest. Add reserved orange juice, wine, and spice packet. Cover and bring to a simmer over high heat, about 5 minutes. Remove from heat and let stand covered, 30 minutes. Discard spice packet and orange zest.

4. To serve, heat wine, covered, over medium heat just until steaming. If you like, stir in liqueur and more sugar to taste. Ladle into heatproof glasses. Garnish with thin orange slices if you like.

This is a new segment for SID, I will feature an Entertainment section periodically to include appetisers, entres', and more.

We all love and enjoy food, we entertain in our homes to show off the ambiance to kick off football, and other sports. Pick a drink, or appetiser and create a theme party, i.e. with this drink I would add specialty cheeses/grapes and a country to celebrate such as Italy.

 I hope you enjoy watching for all of the new posts and recipes. Find Wine Glasses and Decanters at my store.



via

Entertaining/Layered Mocha

Layered Mocha


Sip hot chocolate through layers of hot espresso and thick, cold cream in this deconstructed mocha.It's based on the classic bicerin (beech-e-reen), from Caffè al Bicerin in Turin, Italy, and it fits right into our coffee-loving culture here in the western United States. Prep and Cook Time: about 30 minutes. Notes: Serve in heatproof glasses to see the layers. Stir in more sugar to taste.

Delicious, this works for gathering around the fireplace or as an after dinner drink instead of desert!
Ingredients


1/2 cup whipping cream
1/2 cup chopped semisweet chocolate
2 1/2 tablespoons sugar, divided, plus more to taste
1 cup hot brewed espresso
1 teaspoon unsweetened cocoa powder (optional)
Preparation

1. Place cream in a bowl and chill until very cold, about 15 minutes. Fill 4 heatproof glasses (6 to 8 oz. each) with boiling water.

2. In a small saucepan over high heat, bring 3/4 cup water to a boil. Reduce heat to low and whisk in chopped chocolate until smoothly blended. Add 1 tbsp. sugar. Stir over medium-low heat until mixture thickens slightly and coats spoon in a thin layer, 3 to 5 minutes. Cover and keep hot.

3. Whip cream with 1 tbsp. sugar until thick, but before peaks form (cream should still be pourable). Mix remaining 1/2 tbsp. sugar with hot espresso.

4. Drain water from glasses. Pour one-quarter of hot chocolate into a glass. Hold a spoon, concave side down, at about a 45° angle so tip of spoon touches inside of glass, slightly above chocolate. Very slowly, pour one-quarter of espresso over back of spoon. Repeat for each glass. Spoon thick cream onto espresso, dividing evenly between glasses. Sift a bit of cocoa over cream if you like. Serve immediately.

Entertaining/Easy Appetisers

Quick Cheese Fondue

Heat oven to 500°. Put a 1/2-lb. piece of slightly oozy brie cheese in a 2- to 3-cup shallow baking dish and bake until melted, 4 to 5 minutes.

Grind black pepper on top. Set dish on a heatproof surface and serve with toasted baguette slices, walnut bread, or sliced apples and pears.

Sausage Mushroom Caps

Rinse 24 medium-size button or cremini mushrooms (about 1 lb. total). Trim stems; save for another use.

Mix 1/3 lb. seasoned bulk pork sausage with 3 tbsp. seasoned dried bread crumbs. Mound sausage mixture in mushrooms, then set, filled side up, in a rimmed 10- by 15-in. baking pan.

Broil 6 to 7 in. from heat until sausage is well browned, about 5 minutes. Lift mushrooms onto a platter, brush with extra-virgin olive oil, and top each with a leaf of flat-leaf parsley.

Cracked Green Olives with Fennel

Drain 10 oz. green olives with pits and discard brine. Using the back of a spoon, press each olive just hard enough to crack it open (leave pits in).
In a small bowl, combine olives, 1 tsp. fennel seeds, 1 piece orange peel (about 1/8 in. wide and 3 in. long), 1/4 cup chopped fresh tarragon, 1/4 tsp. salt, and 1/4 cup extra-virgin olive oil.
Turn olives to coat. Serve right away or let marinate, chilled, up to 1 month.

Hasty Hots

Cut 1 slender baguette (1/2 lb.) in half, slice each half lengthwise, and place, cut side up, on a 12- by 15-in. baking sheet. Broil about 3 in. from heat until toasted, 2 to 3 minutes.

Meanwhile, mix 1/2 cup diagonally sliced green onions, 1/2 cup mayonnaise, and 1/2 cup grated or finely shredded parmesan cheese.

Spread mixture on bread. Return to broiler and broil until lightly browned, about 1½ minutes. Let cool about 2 minutes to crisp. Cut each piece in thirds.

Creamy Artichoke Dip

In a food processor, whirl together until blended and artichokes break into small pieces:

1/2 lb. cream cheese 2 oz. thawed frozen artichoke hearts 1/3 cup freshly grated parmesan cheese 1 tbsp. chopped flat-leaf parsley 2 tsp. fresh lemon juice 1/2 tsp. each salt and freshly ground black pepper 1/4 tsp. finely shredded fresh lemon zest 1 small finely chopped garlic clove Makes: 1½ cups 
Time: 15 minutes


I LOVE TO COOK, and I am always looking for new recipes. Especially appetisers. So what does this have to do with interior design? Entertaining!!!! Everyone loves to show off their homes and entertaining is a great way to do it. Serving delicious foods allows your guests to enjoy your cooking talents and the ambiance of the setting you provide. Football season will soon arrive these great appetisers are easy and are finger foods for snacking.

If I get enough positive comments on this article, I will continue to do a few more receipes from time to time. via

Entertaining/Pear Tree

Pear Tree


A tart, refreshing, nonalcoholic drink that's appealing to mojito fans.


Ingredients


1 cup ice
1/3 cup pear juice
2 tablespoons Lemon-Lime Juice (see "Bar Essentials," below)
2 tablespoons Simple Syrup (see "Bar Essentials," below)
4 fresh mint leaves, plus 1 mint sprig for garnish

Preparation

Put all ingredients except mint sprig in a cocktail shaker and shake until well blended, about 10 seconds. Pour drink with ice into a tumbler or a snifter. Garnish with mint sprig.

Note: Nutritional analysis is per mocktail.

Bar Essentials: Have these on hand for mixing great mocktails.

Simple Syrup: Equal parts sugar and water, heated until the sugar dissolves. (Your yield will be the same as the amount of water you use.)
Lemon-Lime Juice: Equal parts freshly squeezed lemon and lime juice, for adding acidity in a flash.

Fresh Lemons, Limes, and Oranges: To make juice, wedges for squeezing or moistening the rim of a glass, or twists of zest for extra citrus aroma.

Superfine Sugar: Dissolves easily and makes a nice garnish on the rim of a glass.

Fresh Herbs: Basil, mint, and tarragon add complexity, texture, and visual appeal.

Purchased Ice: For a big party, it's hard to make enough ice at home. Besides cooling, ice helps blend flavors in the shaker.