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May 152014
 

Diablo Sauce

I guess you’ve been wondering where I’ve been! Guru husband finally has our site back to normal and to tell you the truth, I had no desire to post anything while it was screwed up. I have also been on hiatus this week with other things going on and getting ready for lotsa company during the holiday weekend. We have also been running around like chickens with our heads chopped off trying to buy a new vacuum as ours has seen it’s last days and dog is still shedding up a storm! We finally had to resort to buying one on-line as no one locally has canister vacs and I don’t care for uprights. What a pain especially with the company coming and all that happy jazz.

You can sorta see the creek running back there.

You can sorta see the creek running back there.

 

Last night Mother Nature reared her ugly head again in the form of 6 more inches of rain and to think, I was actually getting to our car without my rubber clogs on, guess I better get me some water waders. Well, not for awhile again as we are back to water front property and a lot of mud to deal with. Our poor garden will probably not survive again this year……….

Wish I had this one in my collection!

Wish I had this one in my collection!

Memorial Day weekend a lot of us, (hopefully), will be cooking out on the grill and in one of my old BBQ cookbooks there is a recipe for bourbon barbecued beans that calls for Escoffier Sauce Diable which I had never heard of so I went digging both on the internet and into my older cookbooks in hopes of finding a recipe for it. Auguste Escoffier was a French chef, restaurateur and culinary writer born in the 1800’s and I also found out that the sauce is not made any more. When I was doing my research, I did find this recipe for Diablo sauce in one of my oldie cookbooks. Although it doesn’t sound like the sauce I was looking for, it did sound very tasty and something to put in my to-try bucket. It is said to be a very versatile sauce for various meats and seafood.

Diablo Sauce
 
Ingredients
  • 2 cups canned tomatoes
  • ¾ cup ketchup
  • ¼ cup dry sherry
  • ¾ cup water
  • ½ cup chopped onion
  • ½ cup chopped celery
  • ¼ cup minced parsley
  • ¼ teas each: oregano, basil, marjoram, thyme, rosemary
  • 2 bay leaves
  • 6 drops hot sauce
  • 3-4 teas brown sugar
Instructions
  1. Combine all ingredients in a saucepan over medium heat; bring to a boil, reduce heat to low.
  2. Cover and simmer for 25 minutes.

 

This recipe comes to us from Elsie Lee’s Book of Simple Gourmet Cookery and it’s another older cookbook that graces my bookshelves. Hope you enjoy…………

Aug 232013
 

Easy Shrimp Bisque

A phone call from my sister today prompted me to dig out this recipe from my recipe vault. After explaining how real southern bisque was made, she was hesitant on hearing any more and said she would just buy it from the restaurant that she frequents. I assured her there was other simpler ways to make it, so my search began. So this one goes out to her in hopes that she will try it soon! It’s kind of odd she was asking for this recipe, as for some unknown reason, I have been thinking about it all week and have had a couple of odd signs this week urging me to make some kind of soup! Then I think to myself, what am I crazy as our temps are in the 90 degree range and just too damn hot for a dish like that!

Love our shrimp!

Love our shrimp!

Easy Shrimp Bisque
 
Ingredients
  • ½ pound raw, headless, medium shrimp
  • Seafood seasoning to taste
  • 1 cup diced potato
  • 1 cup chopped celery
  • ½ cup chopped onion
  • Salt and pepper to taste
  • 2 cups milk
  • 2 tbsp flour
  • 2 tbsp butter
  • 2 tbsp sherry
Instructions
  1. Cook shrimp in boiling water that has been seasoned with seafood seasoning, until pink in color (about 5-7 minutes).
  2. Cook the potatoes, celery and onion in 1 cup of water seasoned with salt and pepper; bring to a boil, reduce heat cover and simmer until potatoes are tender, about 15 minutes.
  3. While potatoes are cooking, remove shells and any veins from shrimp.
  4. Add a little of the milk to the flour to make a smooth paste and then blend paste with remaining milk; stir into the potato mixture.
  5. Add the cleaned shrimp, butter and sherry, stirring constantly until mixture has thickened and starts to bubble.

 

Not sure if the weather will cooperate tomorrow, but if it does we will be taking a little trip and I won’t be posting. So, if I’m not here, have a nice weekend and hope you enjoy!

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