his most recent post is from a guest blogger who is near and dear to me — my mom! I mentioned in my first post that I learned my love of food and cooking from her, so it’s my privilege to post her recommendations and recipes here once in a while. My mom’s name is Barbara, and she is definitely an everyday gourmet. Her comments below explain how to make more out of a meal than the original — specifically referring to my earlier post Shrimp Stuffed Poblano Chiles with Roasted Red Pepper Sauce. This is good stuff….enjoy!
THE EVERYDAY GOURMET’S MOM
Entertaining Time Saver Tip & a Great Recipe
Just like Whitney, we love spicy food at our house too. Do you think that might be where she got the hankerin’? When you are entertaining guests overnight, save some time and double some of the things you are cooking so that they can be used the next day for a whole new recipe. For example, I knew the friends we had visiting recently loved spicy Mexican food. For the dinner, I made Whit’s Shrimp Stuffed Poblano Chiles with Roasted Red Pepper Sauce
. She recommends serving it with spicy black beans on the side, so I made double the black beans to serve as a Mexican Omelet for brunch the next day.
1 T. olive oil or butter
1 small or 3/4 of a medium red bell pepper, chopped
1/4 white onion, chopped
1-2 jalapeno peppers seeded, membranes removed, and finely chopped
4 medium tomatoes, chopped
I used 2 eggs per omelet, spiced with salt and pepper. When the omelet is almost set, add about 1/8+ cup shredded Monterey Jack cheese. Let the cheese melt, top with 2 heaping tsp. sour cream and 1/2 of the filling. Fold egg over filling. Place heated leftover black beans on plate, the omelet on top of the beans, and drizzle some leftover Red Bell Pepper Sauce on top of the Omelet (or Hot Taco Sauce or Tomato Salsa).
I served a fruit plate on the side with a mixture of papaya and banana with a lime wedge, and a coffee cake. If you haven’t had too much fun the night before, a spicy Bloody Mary would be great to start the day with too. Yum!!!!
GRANDPA BARNEY’S BLOODY MARYS
My husband and I, as well as our friends, Whitney, her husband Eric, and their friends have had just a few Bloody Mary’s in our day. But let me tell you, they all think Grandpa Barney’s (my own father’s) are the best.
Ingredients per glass:
Rub a small slice of lemon around the edge of a tall glass and then dip the glass edge in Kosher or coarse salt mixed with black pepper, or a Bloody Mary prepared rimmer spice mix (such as the one by the name of Stirrings)
In the rimmed glass, put all the following ingredients:
1/2 tsp fresh squeezed lemon juice
4-5 large dashes Worcheshire Sauce
2-6 shakes of Tobasco Sauce (to taste)
Freshly ground black pepper (about 4 twists)
celery salt (about 3 shakes or to taste)
1 ounce of vodka
Fill the glass about 4/5 full with Bloody Mary mix or plain tomato juice – we always use Mr & Mrs T’s Rich & Spicy Bloody Mary mix (readily available). Stir well, then add ice, and garnish if desired with a lemon wedge, celery stick, pickled green beans, or olives.
Skol! (Grandpa was Norwegian)