| Caesar Salad Source: Hank (s/v Equinox) Serves (8) Croutons 16 slices of fresh baguette 3/8” thick 2 cloves garlic thinly sliced 1/3 cup extra virgin olive oil Grated Parmesan cheese Heat olive oil in a pan to a low heat. Sauté garlic but don’t brown. Remove from heat. Brush both sides of bread with garlic oil and grill until golden brown and crunchy. Place on paper towel to drain and immediately sprinkle with finely grated Parmesan cheese. Set aside For an added flair place freshly grated Parmesan cheese onto hot frying pan into a 3-4” circle in a doily pattern. Fry until cheese is melted and carefully remove and place on paper towel to cool. Make one for each serving. Dressing 3 cloves garlic 2 eggs 3 or 4 anchovies (this is a personal matter some like more others like less) 1 Tbs Dijon mustard (country French is great also) Juice from 2 small limes (In Mexico Limons) 2 Tsp. Worcestershire Sauce ½ Tsp. finely ground pepper ½ cup extra virgin olive oil 1 Tsp. Balsamic vinegar Salt to taste. In a large wooden bowel rub the inside of the bowel with a clove of garlic. Mash the anchovies with a fork until smooth paste if formed. Add the garlic, using a garlic press, and mustard then mash into the anchovies. Beat in one egg, when well mixed add the other egg. Add the lime juice, Worcestershire sauce pepper and balsamic vinegar and whisk together until mixture is smooth, then slowly add the olive oil while whisking into the mixture. The above is a great way to prepare if you have people watching. For a simpler way add the stuff in a blender and blend then slowly add in the olive oil till smooth. Personally I like the slow method, as it is much easier to slowly adjust the ingredients to taste. Salad 3 heads of Romaine lettuce Wash and dry the lettuce If you are going to pass the salad around cut the lettuce cross wise about 1” thick. Toss with the dressing and serve with 2 bred croutons and a Parmesan Cheese crouton. If you are going to serve individual servings it makes a nice presentations to toss the lettuce leaves whole and place on individual plates along with the cheese and bread croutons. ......................................................... Focaccia Source: Jayne s/v Adios 1 packet dry yeast (2 tsp) 2 - 2 1/2 cup flour 1 tsp sugar 1/2 tsp salt 2 tablespoons olive oil Mix yeast, 1 1/2 cup flour, sugar and salt. Add 3/4 cup warm water and 1 tablespoon olive oil. Mix until smooth. Add enough of the flour to make soft, but not sticky dough. Knead about -5 minutes on a floured surface. Place in a greased bowl, cover and set in a warm place until doubled, about 60 minutes Lightly spray a pizza pan or cookie sheet with non stick spray. Flatten dough on pan into an 11-12” circle. Prick surface with a fork and brush with olive oil (Jayne adds Italian seasoning, Parmesan cheese, garlic and pepper to the oil). Let rise again in a warm place, about 30 minutes. Bake at 400 degrees for 18-20 minutes until golden. Before baking, you can add tomato sauce and pizza toppings or use leftover focaccia for a crust. Dip focaccia in olive oil and balsamic vinegar or spread with butter. This bread is also good dipped in meatless spaghetti sauce. Makes good sandwich bread, too! …………………………………… Cuban Bread Source: Tracy s/v Foxen 1 pkg yeast (2tsp) 2 cups lukewarm water 1 tsp salt 1 tsp sugar appx. 5 cups flour Dissolve yeast in warm water; add salt, sugar and stir thoroughly. Add for one cup at a time: beat with wooden spoon, Make a smooth dough. When mixed, cover with towel, put in warm spot, let rise until double size (appx. 1 ½ hours). Turn onto floured board (or plastic cutting sheet) and shape into loaves (long French or round). Place on a baking sheet (optional – sprinkle with cornmeal), and let rise for 5 minutes. Slash tops, brush with water, place in a cold oven. Bake @ 400 degrees until crusty (40 – 45 minutes). Put pan of boiling water in oven if necessary/possible). ............................................... Red Rice and Beans and Costa Mesa Breezys Source: Melinda and George s/v Southern Belle RED BEANS & RICE • 1 pound red beans • 2 quarts water • 1 ham bone • 2 pounds smoked sausage (cut in 1 inch pieces) • 3 cloves garlic, pressed • 1 ½ cups chopped yellow onion • ¾ cup chopped green onion • 1 ½ cups chopped celery • 2/3 cup chopped green pepper • 1 bay leaf • 1 teaspoon Worcestershire • ¼ teaspoon Tabasco • 1 tablespoon minced fresh parsley • 1 ½ teaspoon salt • 3 cups steamed rice Rinse and drain beans. Place beans in a large pot with a lid and cover with water. Add ham bone and bring to a boil. Reduce heat and simmer 40 minutes. Add sausage, cover, and continue to simmer for 1 hour, stirring occasionally. Add garlic, onions, celery, green pepper, and bay leaf. Continue cooking, covered, 1 ½ hours, or until soft. Add Worcestershire, Tabasco, parsley, and salt. Simmer 5 minutes. Remove bay leaf, and serve over rice. While making the red beans and rice, why not have 2 or 3 or 4 or whatever of the following yummy cocktail. COSTA MESA BREEZY In a tumbler (preferably insulated) with ice, mix: • 2 to 3 fingers vodka • 2 to 3 fingers Squirt or Fresca • Splash of cranberry juice Stir, enjoy, repeat! ..................................................... Night Watch Meatloaf Source: Melinda Lee (www.melindalee.com) c/o Kellie s/v Sweet Lorraine If you use small loaf pans and freeze – this dish makes a great meal for night passages and sandwiches the next day. MAKES ONE LOAF (9 X 5 X 3) or @ 3 smaller loafs; SERVES 4-6 1/4 pound, Italian sausage (about) - removed from casing [Cook’s Note: use either sweet or spicy sausage: your choice] 1 1/2 pounds, ground chuck 1 small onion - chopped fine 2 cloves, garlic - chopped very fine 1/4 cup, grated Parmesan cheese 1/2-1 small green bell pepper - chopped [optional] 1 teaspoon, dried basil salt and pepper to taste 1 cup, spaghetti sauce or tomato sauce (bottled or homemade) - divided use 2 large eggs - lightly beaten about 1 cup, plain or Italian-flavored bread crumbs Preheat the oven to 350 degrees. Lightly oil a 9 X 5 X 3 inch loaf pan or smaller loaf pans. In a large mixing bowl, crumble the sausage and the ground beef. Add all the remaining ingredients - except add only 1/2 cup of the spaghetti/tomato sauce. Bind gently with the eggs and breadcrumbs, do not overwork the meat mixture, so that juices will have room to accumulate within the loaf. Add more breadcrumbs (a spoonful at a time) if necessary to make a firm loaf. [Cook’s note: If time permits, sauting the onion and garlic over low heat for a few minutes, until mixture is soft, will make a more sweetly flavored meatloaf; simply add the sauted vegetables to the meat mixture in the bowl, and proceed with the recipe.] Place the mixture into the prepared loaf pan and bake in preheated oven for 45 minutes to 1 hour, depending on the preferred degree of doneness. About 20 minutes before removing the meatloaf from the oven, pour over the remaining 1/2 cup of tomato sauce, and return the loaf pan to the oven. Baste once or twice with the sauce during that last 20 minutes. Allow the finished meatloaf to stand for 15 minutes before slicing. Variations: Grated cheese may be added to the meatloaf and/or sprinkled over the top in the last 5 minutes of baking. About 1/2 cup of provolone or mozzarella cheese will be enough, whether incorporated into the meat mixture or sprinkled on top |