 January 23, 2005 |
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Whenever you see the Mexican Shrimp seal, it guarantees the shrimp has been certified as an authentic Mexican product and has met the highest quality standards. Mexican shrimp is subject to rigorous quality control processes that go way beyond HACCP standards. The shrimp that make it, passed our intense inspections, are packed by hand and kept in carefully monitored temperatures. Random inspections are also made just before the shrimp departs.
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Recipe Club: Traditional Bermudian Cuisine
Date: January 24, 2005 - January 28, 2005
Guest Host: Chef Ian Stringer
Theme: Traditional Bermudian Cuisine - Monday: Bermuda Onion Tart; Bermuda Codfish Breakfast; Banana Fritters.
- Tuesday: Bermudian Fish Chowder; Braised Wahoo in Coconut Sauce; Bermuda Peach Kebabs.
- Wednesday: Codfish Balls; Curried Mussel Pie; Devonshire Pudding.
- Thursday: Conch Fritters; Pan Fried Rockfish with Fruit Relish; Pumpkin Pudding.
- Friday: Corned Beef, Barley and Cabbage Soup; Rice ‘n’ Peas; Sweet Potato Pudding.
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Last month Stephanie Kotts won Chef of the Month Susanna Foo's cookbook, Susanna Foo Chinese Cuisine
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Today's Recipe: Half-time Potato Skins
Makes 12 potato halves
Prep time: 5 minutes
Bake time: 22 minutes
Ingredients: 6 baking potatoes, baked or microwaved
CRISCO No-Stick Cooking Spray
2 cups shredded cheddar cheese
sour cream
9 strips bacon microwaveable, cooked and crumbled
3 to 4 green onions, thinly sliced
Preparation:
Preheat oven to 375 degrees F. Cut baked potatoes in half lengthwise; scoop out centers, leaving 1/4-inch thick shells. (Reserve centers for another use.) Place shells, cut side up, on a baking sheet, spray with Crisco No Stick Cooking Spray.
Bake 20 minutes or until edges are golden brown and crisp. Divide cheese evenly between potatoes, broil until cheese is bubbly and melted, about 2 minutes. Top each potato shell with a dollop of sour cream, bacon bits and green onion slices.
Crisco.com provided this recipe. Today's Top Ten Forum Discussions Son of Food TV Contest Part 2 By: Half Baked
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Cynthia's Corner: The Secret's in the Sauce!
I love the movie, Fried Green Tomatoes. Perhaps it is because the late wonderful Jessica Tandy reminds me so much of my grandmother. But I always have to laugh when Cicely Tyson says one of her lines: "The secret's in the sauce…"
Ah, truer words were never spoken, and not just in that context.
Sometimes, a sauce can make or break a dish, so to speak. Think of what a good hollandaise or béarnaise does, or how about a hot fudge sauce? Can you imagine an ice cream sundae without spoonfuls of a decent one?
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