Eats
Island
Glass of Wine |
Great
Edible Libations These
terrific "original" Florida and Florida Keys inspired recipes
are sure to please both friends and family. Sip,
Sip!
|
Carol's Famous
Meatloaf |
Combine
1st 12 ingredients. Roll out on wax paper to approx. the size of a
cookie sheet. Layer w/ alternating slices of Swiss &
provolone. Spread spinach on top of cheese. Roll lengthwise
into a loaf. Slice loaf in half. Put loaves into large
roasting pan, squeeze one halved lime over each loaf, layer bacon on
top, and bake at 350° for approx. 1 hour. Let stand for 10 min.
before slicing. |
1½ lb Ground Round
3tbs Soy Sauce ½ lb Ground Lamb
3tbs Worcestershire Sauce 1
lb Pork Sausage
½ tsp Sea Salt 2
Eggs
½ tsp Ground Pepper ½ c. Cabernet Sauvignon
10 slices Swiss Cheese + 1 glass (Sip,
Sip) for
Chef 8 -10 slices Provolone Cheese
¼ c. Onion (finely chopped) 2 pkg
Frozen Chopped Spinach ¼ c. Celery (finely
chopped) ( thawed & drained)
2 cloves fresh Garlic
1 Key Lime (halved) (minced)
½ lb Bacon |
Kahlúa Chili |
In
a Dutch oven, sauté the onion and garlic. Add the sirloin and
brown, for about 10 minutes, stirring occasion- ally. Add the green
peppers and mushrooms and cook over medium low heat for about
5 minutes. Add remaining ingredients, cover and simmer for about
1½ hours, (or until meat is tender). Uncover and simmer for ½
hour or until chili is thick. |
1
small Onion
3 - 16oz cans Red Kidney (chopped)
Beans (undrained) 3
cloves Garlic 1 can Beer (stale) (minced)
1 c. Kahlúa 2 lb Sirloin
+ 1 glass Kahlúa & cream (chopped into 1" cubes)
(Sip, Sip) for
Chef 1 Green Pepper
(chopped) ¼
c. Key Lime Juice 8 to 10 Mushrooms
(sliced) 1 tsp
Oregano 2 - 16oz cans Whole Tomatoes ½
tsp crushed Red Pepper (drained & coarsely chopped) 3 to 4
tbs Chili Powder 1 8oz can
Tomato
Paste
Salt & Pepper (to taste)
½ lb Bacon |
Rack
of Lamb Marsala
|
Combine
all ingredients except for the racks of lamb. Place the lamb into
the marinade (reserving ½ for later) & refrigerate for 2-3 hours.
Place the lamb & marinade into a roasting pan & cook in a 325°
oven for 45 min. (basting every 15 min.). Pour the remainder of
the marinade over the lamb & cook 15 min. longer. Let stand for
10 min. before serving.. |
2
Racks of
Lamb
¼ c. Soy Sauce 2 cloves
Garlic
2 sprigs Parsley
(minced)
(Chopped) ½ c.
Honey ½ Salt 1 c. Marsala
Wine ¼ tsp Pepper + 1 glass (Sip,
Sip) for Chef |
Popcorn
Shrimp
Risotto
|
In a large
saucepan, sauté onion in hot oil until limp; add garlic & cook 1
minute longer. Add rice & sauté 2 minutes. Re- duce
heat to medium; add wine & 1 cup of broth. Cook, stirring
constantly, until liquid is absorbed. Repeat procedure, adding ½cup
broth at a time. When adding last ½cup broth, stir in the remaining
ingredients, except for the shrimp & the cheese. Cook,
stirring con- stantly for 10 minutes. Add shrimp, cook for 10
minutes, or until shrimp turns pink. Serve with prated parmesan
cheese.
Serves 6 |
¾lb
Popcorn Shrimp (peeled & cleaned)
3 cups Chicken Broth ½cup Pinot
Grigio +
1 glass (Sip, Sip!) for
Chef 1tbsp Olive Oil
1 small Onion (diced) 1 clove Garlic
(minced) 1 cup Balsamic Rice
1 cup Fresh Mushrooms (sliced) 1 cup
Fresh Green Beans (snapped) 2 small
Tomatoes (peeled & chopped) 1tsp
Fresh Basil (minced) 2tsp Fresh
Parsley (minced) ¼tsp Salt
½tsp Pepper ½ cup Parmesan Cheese
(grated) |
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