Ingredients: 1 pound fresh lump crabmeat, cleaned 3 tablespoons all-purpose flour 1 envelope hollandaise sauce mix 4 cups half-and-half, divided 1/4 cup butter 3 tablespoons Old Bay Seasoning 1/2 teaspoon dry mustard 1/4 teaspoon celery seed 1 cup heavy cream 1 tablespoon cooking sherry Directions: In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half. Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, Read more →
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Awesome Corn Chowder
Corn chowder versus clam chowder…which do you prefer? When I think of chowder, I automatically think of corn chowder, not clam chowder. Am I alone in thinking of corn chowder instead of clam chowder? Am I the only one that likes corn chowder more than clam chowder? There is something about the taste of corn and cream that I absolutely love. I really love the subtle sweet taste of corn and when you add it to a creamy soup, it’s absolutely delicious. If you disagree with me, try this corn ch Read more →
The great pumpkin polenta
This is one of the most satisfying meals I’ve made in months, and it’s vegetarian eating at its best: creamy polenta flavored with pumpkin, butter and Parmesan topped with herby white beans. I’ve featured polenta recipes on Occasional Omnivore before, but the toppings, rather than humble corn meal, have been the star. In this dish, polenta carries equal weight. Since I made this over Labor Day weekend, I didn’t take any shortcuts. I made a giant batch of great northern beans from scratch, res Read more →
Growing Rosemary Tips
Rosemary, a durable evergreen ’sub shrub’, is also known as Rosmarinus officinalis. Growing rosemary has been a pass-time for ages. Well-known for its aromatic leaves, which are used for seasoning food. Rosemary oil can also be used for medicinal needs. The herb has a dark and glossy feel to the leaf, with a white, woolly underside. The plants can grow up to six foot high and live for years if protected from extreme winter conditions. Its pretty name, rosemary, is from Latin, meaning ‘dew o Read more →
Caribbean Lamb Kebab with a Tasty Dressing
Coriander or Cilantro is one of the world’s most commonly used herbs – in spite of the fact that the name comes from the Greek, koris, meaning bed bug! Native to southern Europe and the Middle East, the plant is now grown worldwide. Coriander or Cilantro tends to be associated most with Asian and Central and South American cooking. Both the fresh leaves and the berries – which are dried and called coriander seeds – are used for cooking. The herb has a fresh, citrus taste and is best added to dis Read more →
Mexican Risotto – Take 2 (Even Healthier)
… pieces (I recommend cajun-flavored) 2 tbs of fresh cilantro, chopped 1/2 cup black beans, cooked 1 … Add the corn, sausage, beans, cilantro and lime juice to the rice mixture and season with salt and pepper…. Read more →
Three Bean Chilli
Last time we cooked this, I based it on our original chilli recipe but reduced the seasoning to account for the lack of meat. We both felt it could take more heat though so this time, I upped the seasoning. I also used madeira instead of red wine because that’s what I had. The recipe isn’t that different to last time but I’ve reproduced it here to reflect the increase in seasoning. 4 tbsp olive oil 3 red chillies, roasted, deseeded and pulped 4 garlic cloves, roasted and then pulped 2 ts Read more →
Filipino Rellenong Alimasag
Rellenong alimasag or stuffed crabs dish, the difficult part in preparing this dish is collecting the meat from the crab shells and claws including meat from the legs. But now you can buy crab meat in the supermarkets. The collected meats are then sautéed and stuffed to the shell nothing special. Serves 4-6 Preparation and cooking time: 45 mins Rellenong… Read more →
Filipino Adobong Kambing
Adobong Kambing Recipe (Goat Adobo) is another way of cooking goat’s meat, if you are bored with Kalderetang Kambing which require a lot of spices and ingredients. Estimated cooking time: 1 hour and 20 minutes Adobong Kambing Ingredients: 1 kilo kambing spareribs (Goat’s Spare ribs), cut into serving pieces, bones intact cooking oil 2 thumb size ginger, sliced 1/2 head… Read more →
Traveling Links
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