Archive for the ‘Dining’ Category

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Sold Out and a Shout Out!

November 20, 2007

My chicken chili sold out first, I did not make enough and I assumed that I would have left over chili. Then the other soups started to run low. In a panic, I called Dats and asked if I could maybe buy something from him. I did not want any of our employees to miss out on lunch. He graciously donated 5 pounds of Bourbon Chicken and 5 pounds of rice. Awesome guy! The bourbon chicken was very popular and sold out quickly. Now I need to make more chicken chili for those that missed it. For those fellow employees that are reading this, thanks for all of the compliments. When I make some more I will share it with all who wants some.

Thanks Dats!

Click on the pic for a menu in pdf form.

211 South Grant
812-339-3090

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Dinner for a friend?

August 19, 2007

I am looking for a recipe right now that makes one happy. Not because I am unhappy but I just feel like posting something happy. In the true sense of multi tasking I am also watching “Pans Labyrinth” or more specifically I am listening to it which puts me at a disadvantage since I am not very fluent in Spanish. It is a very visually exciting movie though. I peak over at the TV every once in awhile to check it out. I definitely need to watch it again when I can read the subtitles.

So how about a nice dinner. Would that make anybody out there happy. I think if I could, I would make a nice dinner for a friend right now. So hopefully she will see this and know that I am thinking of her and counting the days until I can make her a nice meal.

First we need a nice drink, I am thinking about something chocolate. This recipe was sent to me from a friend a couple of years ago and it is tasty. Hopefully my guest will enjoy the chocolate, while I freak out in the kitchen I may drink Tequila or Tattoo Rum

Chocolate Egg Cream
INGREDIENTS
1/4 cup chocolate syrup
1/2 cup cold milk
2/3 cup carbonated water, chilled
DIRECTIONS
Pour chocolate syrup into chilled large glass. Gently stir in milk. Holding the carbonated water about 5 inches from the top of the glass, slowly pour into the glass until a thick foam comes to the top of the glass.
Using a long swizzle stick, stir the mixture once quickly, make sure the foam does not bubble over the glass. Serve immediately.

So of course we now need an appetizer. I will have to make sure that eggplant is cool with the guest, I may have to do tomato bruschetta.

Eggplant Bruschetta
1 small eggplant, peeled, diced
1/4 cup red onions, chopped
2 garlic cloves, chopped
1/4 cup pimiento or roasted red peppers, chopped
1/4 cup olive oil
3-4 tablespoons balsamic vinegar
fresh basil, julienned
dried oregano
salt
fresh ground pepper
baguette, sliced, toasted or crackers

Directions
Heat 1 tbs olive oil in skillet and sautee eggplant, onion, garlic & pimiento until eggplant is soft. let cool.
In a separate bowl combine olive oil, balsamic vinegar, oregano, basil
Once eggplant has cooled add to olive oil mixture and stir with spoon. salt and pepper to taste.
Serve on sliced and toasted baguette or crackers.

Main Course? Who doesn’t love pasta? Since there is an abundance of veggies at this time of year, I would like to try the following recipe. It looks like light enough for the hot weather we have had but still hearty enough to fill you up. I like to mix different colors of tortellini to make it exciting to look at, especially when adding in the different colored veggies.

Tortellini Toss
1 tb Olive oil
1 medium Onion, chopped
2 medium Zucchini, chopped
2 medium Yellow squash, chopped
1 medium Red bell pepper, chopped
2 c Mushrooms, sliced
2 clove Garlic, minced
Salt & pepper to taste
1/4 ts Oregano
1 lb Cooked cheese tortellini
1/4 c Grated parmesan cheese
Heat olive oil in a large pan over high heat.
Add zucchini, onion squash and bell pepper
Stir in mushroom, garlic, oregano and salt & pepper
Cook and stir for 7 minutes or until vegetables are tender but still crisp
Toss with the tortellini and add parmesan cheese

Tasty side
Provincial Tomatoes
INGREDIENTS
2 large tomatoes, cut into 1/4 inch slices
salt and pepper to taste
1 tablespoon olive oil, or as needed
1/2 cup grated Parmesan cheese
1/4 cup grated Asiago cheese
1/4 cup dry bread crumbs
2 tablespoons dried parsley
DIRECTIONS
Preheat your oven’s broiler.
Place tomato slices in a single layer on a baking sheet or in a baking dish, season with a little salt and pepper, and drizzle with olive oil. Mix together the Parmesan cheese, Asiago cheese, bread crumbs and parsley; sprinkle over the tomato slices. Drizzle a little bit more olive oil over the top.
Broil for 5 minutes, or until the top is golden and toasty.

Now it is time for dessert and I leave that up to my many readers(I think I have 4 now smile_wink ) to give me suggestions for a fun dessert. If you have a recipe, great. If not, tell me your idea and I will either find one or experiment until I figure it out. I can’t decide on one so please help me.

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How do I make…

July 29, 2007

Have you ever eaten at a restaurant and thought “I wish I knew how to make that”? Of course you have. just this past Saturday I had a great bowl of soup at Opie’s, Shrimp and Corn Chowder. Although I love Opie’s and work nearby, I thought it would be nice to have this soup at home. So I searched and found what looks to be a comparable recipe. I will share it below.

But what about those times the recipe is a signature dish and the restaurant is mum on the ingredients? There is a great web site that has restaurant recipes. CopyKat Recipes offers famous restaurant recipes and options to buy cook books. Top Secret Recipes has free recipe and recipes you must pay for, but CopyKat has free recipes. Obviously I prefer CopyKat. So when you feel like trying to recreate that great dish you had at a restaurant, check out one of these sites.

And now for the Shrimp Corn Chowder. I did not get this recipe from the great people at Opie’s, I found this one at recipezaar.com.

Shrimp & Corn Chowder Recipe

6-8 servings
30 min 15 min prep
1/4 cup green onions, chopped
1 large garlic clove, minced
1/8 tablespoon cayenne pepper
1 tablespoon real butter, melted
2 (10 1/2 ounce) cans campbell’s cream of potato soup
1 (3 ounce) package cream cheese, softened
2 cups approx. whole milk (1 1/2 soup cans)
1 (14 1/2 ounce) can golden whole kernel corn, undrained
2 cups frozen cleaned raw shrimp
1/8 cup flat leaf parsley, chopped
1 dash frank’s hot sauce
1/8 teaspoon salt pepper, to taste
grated parmesan cheese, for garnish
In saucepan, cook onions, garlic, parsley and cayenne pepper in melted butter until tender.
Add soup, cream cheese and milk and mix thoroughly over heat until all lumps are gone.
Add shrimp and corn. Season with salt and pepper and stir.
Bring to a boil; Reduce heat. Cover and simmer for 10-12 minutes or until shrimp are pink and done. (Not overdone.) Stir occasionally.
Garnish with grated, fresh parmesan cheese.

Enjoy