Shark Sausage

Found this recipe for Green Thresher Shark Sausage while I was websurfing....very interesting recipe!!

Lemon Poppyseed Waffles

I was hungry this morning for something different.  I get tired of eggs everyday and I was not ready to have a "lunch-type" food.  I was looking around on the internet and came across this recipe at PaleOMG.
These are so good!!!!!!  I think everyone should try them!!

  and while you are over at PaleOMG, look at her other recipes!!

Ox Tails....

I found some oxtails at BJ's and decided to buy them!!  I started these off with some oil (whatever you like) and browned them. Then I followed my Pasta Sauce recipe, leaving out the hamburger.  It must cook slow for 3-4 hours, until tender. This can be made in a crock pot. 

This is what it looked like when it was finished cooking. Gosh, it was SOOOO delicious..  I served it with large zucchini noodles.  This is something I will definitely have again!!

Bare Fruit Snacks

I have become addicted to these Cinnamon Apple Snacks.....

 

I love these..  I am a snacker and this is something that is not high in calories, carbs or fat. 

They are as crunchy as potato chips.  I just got some of the mango chips but have not tried them yet.

Here's a link to their site. Bare Fruit

I buy them from Vitacost.

Check it out!!

Pork Loin Rib Roast With Honey Orange Marinade

This is what I prepared for Christmas dinner....very easy!!  We joked and called it a pork chop roast. It was very moist in the center.

Recipe from http://southernfood.about.com/

Ingredients:

• 1 pork loin rib roast
• 1 cup orange juice
• 4 cloves garlic, finely minced
• 2 tablespoons spicy brown mustard
• dash Worcestershire sauce
• 2 tablespoons honey

Preparation:

Wash roast and pat dry.

Combine remaining ingredients in a large food storage bag. Add the pork roast and seal. Marinate for at least 2 hours or overnight. Heat oven to 350°. Line a roasting pan with foil.
Place the roast on a rack or atop onion slices in the prepared roasting pan. Wrap the tops of the bones with foil to keep them from becoming charred, if desired.
Roast for about 20 minutes per pound, or to 160°. Bring remaining marinade to a boil. Baste the pork with the marinade the last 15 minutes of cooking time.
Serves 6.

Crab Cakes

On Christmas Eve we made crab cakes and grilled shrimp. 
FYI: We found a delicious wild caught (in the Gulf) jumbo shrimp in the frozen section at Walmart.

Crab Cakes
Makes: 7-8 cakes


1 16 oz can Lump Crab meat -found in the fresh fish section
2 T mayo
1 t Dijon Mustard
1/2 T Old Bay Seasoning
1 egg
1/2 T chives (I used Penzeys)
1-2 T finely chopped red, yellow or orange bell pepper (optional)
2 T melted butter, cooled
2 T lemon juice

a sheet pan  - lined with parchment or non-stick foil
Preheat oven to 350F.

Mix everything except crab in large bowl.  Let sit for a few minutes to meld the flavors. 
Dump the crab from the container into a medium bowl.  Pick through the meat to check for bits of shell.
Add the crab to the large bowl.  Form into small patties.

Place onto baking sheet.  Drizzle the butter over the patties.
Place in the oven for 20-30 minutes or until browned.
Enjoy!!

Homemade Ricotta

Awhile ago I found this recipe for Homemade Ricotta from Chef Anne Burrell.  I just love her!  I had some milk I wanted to use up so I thought that I would try it.
The curds are very small.  I expected something larger like what we got in Sicily.  More like cottage cheese.

 It is not as easy as the recipe states.  I made it twice and got different results.  These photos are from the first batch.  You cook it a lot longer than the recipe says.

In the first batch I threw out a lot of liquid.

The second batch I used more vinegar and did not cook it as long and it didn't drain well through the paper towels. - you NEED cheesecloth for this recipe. But I didn't throw out as much liquid.  My husband said the cheese tasted good.  He liked it.

Ingredients

• 6 cups whole milk
• 2 cups heavy cream
• 3 tablespoons distilled white vinegar
• 1 teaspoon kosher salt

Directions

In a medium saucepan, combine the milk, heavy cream, vinegar and salt. Place the pan over a medium heat and slowly bring the milk mixture to a simmer. Simmer the milk mixture for 1 to 2 minutes, you will see curds begin to form.

Line a mesh strainer with several layers of damp cheesecloth. Gently pour the curds and whey through into the strainer and let drain for 15 minutes. Gather the cheesecloth together and gently squeeze some of the excess liquid from the ricotta. Transfer the ricotta to a serving dish and drizzle with big fat finishing oil.