tag:blogger.com,1999:blog-87680175979374153802024-03-05T17:18:19.577-08:00Grub from the GalleyRecipes and Galley CreationsSamantha G. Richardsonhttp://www.blogger.com/profile/02135583085609004697noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-8768017597937415380.post-67082626981021331472014-12-30T07:25:00.000-08:002014-12-30T07:25:20.482-08:00Crock Pot Chicken Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8jjho5PhDpCSI3LrIK05GZDoVl3aUvz2vUXX6_0rqEryhkFaNcbj7lmCELa0OYrgSFLcR40hQYNJX7ONVPM_oXlaAVI7SiLpfqNTuaEYVwxRXT0iy5VPSKoXvdEYZQE2XDm5woyxRZ8eq/s1600/stew.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8jjho5PhDpCSI3LrIK05GZDoVl3aUvz2vUXX6_0rqEryhkFaNcbj7lmCELa0OYrgSFLcR40hQYNJX7ONVPM_oXlaAVI7SiLpfqNTuaEYVwxRXT0iy5VPSKoXvdEYZQE2XDm5woyxRZ8eq/s1600/stew.jpg" height="158" width="200" /></a></div>
<span style="font-family: Calibri; font-size: 11pt;"><b>Ingredients</b></span><br />
<span style="font-family: Calibri; font-size: 11pt;"><br /></span>
<div>
<span style="font-family: Calibri; font-size: 11pt;">1 pound boneless chicken,
cubed</span><br /><ul style="direction: ltr; margin-bottom: 0in; margin-left: .375in; margin-top: 0in; unicode-bidi: embed;" type="disc">
</ul>
<span style="font-family: Calibri; font-size: 11pt;">1 small onion, chopped</span><br /><ul style="direction: ltr; margin-bottom: 0in; margin-left: .375in; margin-top: 0in; unicode-bidi: embed;" type="disc">
</ul>
<br />
<span style="font-family: Calibri; font-size: 11pt;">2 cups potato, chopped (peeled if desired)</span><br /><span style="font-family: Calibri; font-size: 11pt;">1 cup carrots, </span><span style="font-family: Calibri; font-size: 15px;">chopped</span><br /><span style="font-family: Calibri; font-size: 11pt;">1 cup </span><span style="font-family: Calibri; font-size: 11pt;">celery, </span><span style="font-family: Calibri; font-size: 15px;">chopped</span><br /><span style="font-family: Calibri; font-size: 11pt;">1 can chicken broth (14.5 oz.)</span><br /><span style="font-family: Calibri; font-size: 11pt;">1/2 teaspoon salt</span><br /><span style="font-family: Calibri; font-size: 11pt;">1/4 teaspoon poultry
seasoning </span></div>
<div>
<span style="font-family: Calibri;"><span style="font-size: 15px;">1/4 teaspoon of thyme</span></span><span style="font-family: Calibri; font-size: 11pt;">1 clove minced garlic</span><br /><span style="font-family: Calibri; font-size: 11pt;">3 TBS heavy cream</span><br /><span style="font-family: Calibri; font-size: 11pt;">1 cup frozen peas & corn</span><br /><span style="font-family: Calibri; font-size: 11pt;">roux (Melt 4 TBS butter on stove top. Stir in about 4 TBS of flour - one TBS at a time - until roux reaches desired thickness)</span><ul style="direction: ltr; margin-bottom: 0in; margin-left: .375in; margin-top: 0in; unicode-bidi: embed;" type="disc">
</ul>
</div>
<div>
<span style="font-family: Calibri; font-size: 11pt;"><br /></span></div>
<div>
<span style="font-family: Calibri; font-size: 11pt;"><br /></span></div>
<div>
<span style="font-family: Calibri; font-size: 11pt;"><b>Directions</b></span></div>
<div>
<span style="font-family: Calibri; font-size: 11pt;"><br /></span></div>
<div>
<span style="font-family: Calibri;"><span style="font-size: 15px;">Put all ingredients except heavy cream, frozen peas & corn, and roux into 3.5 quart crock pot. Turn on low for 6 to 8 hours. During last half hour or hour of cooking, stir in cream, frozen peas and corn, and roux and allow stew to thicken. </span></span></div>
Samantha G. Richardsonhttp://www.blogger.com/profile/02135583085609004697noreply@blogger.com0tag:blogger.com,1999:blog-8768017597937415380.post-71324242301279301152014-12-30T05:49:00.002-08:002014-12-30T05:54:22.724-08:00Bloody Mary Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGs1rMY-Aplsh9_9r3xBv8n2PgCv_zTS49sKBhAokYqNPU_9BA6qXpms7tUW5mak0_sgr_sl07SnF952BN3c6NBnONQY9P4nmCneNCSNSMa7KN4L3own8ReFcq8YLCIgXYqBaMAHEpQOb6/s1600/IMG_20141225_103858+(2).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGs1rMY-Aplsh9_9r3xBv8n2PgCv_zTS49sKBhAokYqNPU_9BA6qXpms7tUW5mak0_sgr_sl07SnF952BN3c6NBnONQY9P4nmCneNCSNSMa7KN4L3own8ReFcq8YLCIgXYqBaMAHEpQOb6/s1600/IMG_20141225_103858+(2).jpg" height="200" width="200" /></a></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<span style="font-weight: bold;"><u>The Dressing</u></span> </div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<span style="font-weight: bold;">Ingredients</span></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
1-2 TBS extra virgin olive oil</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
2 TBS tomato juice</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
3 TBS lemon juice</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
3 TBS lime juice</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
2 TBS prepared
horseradish</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
2 TBS Worcestershire
Sauce</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
1 clove minced
garlic</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
hot sauce, to taste </div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Salt & Pepper,
to taste</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<span style="font-size: 11pt; font-weight: bold;">Directions</span></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Combine all ingredients in a jar. Shake well. Refrigerate until thoroughly chilled, at least 2 hours and up to
overnight. Shake well before using.<br />
(<i>Disclaimer: M<span style="font-size: 11pt;">easurements may vary d</span></i><span style="font-size: 11pt;"><i>epending on your own taste preferences!</i>) </span><br />
<span style="font-size: 11pt;"><br /></span></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<b><u>The Salad</u></b></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<b><br /></b></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<b>Ingredients</b></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
1 pint cherry tomatoes, halved</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
1 cup pitted green olives, sliced (I used 1/2-cup Manzanilla olives with pimentos + 1/2-cup ripe green olives)</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
1 cup celery, sliced<br />
<span style="font-size: 11pt;">4 oz. Blue Cheese, chunks or slices</span><br />
Celery leaves, for garnish </div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Salt & Pepper, to taste</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<b>Directions</b></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Put all ingredients in a bowl or on a platter. Drizzle with a couple tablespoons of dressing, or more to taste. </div>
<br />
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<br />
<br />Samantha G. Richardsonhttp://www.blogger.com/profile/02135583085609004697noreply@blogger.com0tag:blogger.com,1999:blog-8768017597937415380.post-79005761987772782072014-06-22T06:48:00.000-07:002014-06-22T06:48:29.972-07:00Practical Paleo Bacon & Egg SaladIngredients:<br />
<ul>
<li>12 eggs</li>
<li>1/4 cup <a href="http://galleygrub.blogspot.com/2014/06/practical-paleo-baconnaise.html" target="_blank">Baconnaise</a></li>
<li>Sea salt and black pepper to taste</li>
<li>12 slices of bacon, chopped</li>
<li>2 tablespoons fresh chives, chopped (optional)</li>
</ul>
Directions:<br />
<br />
Take eggs out of the refrigerator and allow them to come to room temperature.<br />
Fill a large pot with 8 cups of water and bring it to a boil.<br />
<br />
Place the eggs in the boiling water for 10 minutes. Remove the eggs and place them in a large bowl with ice water for 10 minutes. This will keep them from turning green around the yolk.<br />
<br />
Peel the eggs, place them in a bowl and mash them with a potato masher or large fork. Mix in the Baconnaise, sea salt, black pepper, chopped bacon, and chopped chives.<br />
<br />
Prep Time: 20 mins. / Cooking Time: 20 mins. / Yield: 4 servings<br />
<br />
Source: Practical Paleo by Dianne Sanfilippo, BS, NC Samantha G. Richardsonhttp://www.blogger.com/profile/02135583085609004697noreply@blogger.com0tag:blogger.com,1999:blog-8768017597937415380.post-44371502766120824292014-06-22T06:40:00.000-07:002014-06-22T06:43:15.416-07:00Practical Paleo BaconnaiseIngredients:<br />
<br />
<ul>
<li>2 egg yolks</li>
<li>1 Tbs lemon juice</li>
<li>1 tsp Dijon mustard (gluten-free)</li>
<li>3/4 cup bacon fat, melted and cooled to room temp</li>
</ul>
Directions:<br />
In a medium-sized mixing bowl, whisk together the egg yolk, lemon juice, and mustard until blended and bright yellow (about 30 seconds).<br />
Add 1/4 cup bacon fat to the yolk mixture a few drops at a time, whisking constantly.<br />
Gradually add the remaining bacon fat in a slow, thin stream, whisking constantly, until the mayonnaise is thick and lighter in color.<br />
Store in a glass jar in the refrigerator for up to a week.<br />
<br />
Prep time: 15 mins. / Yield: 3/4 cup<br />
<br />
Source: Practical Paleo by Dianne Sanfilippo, BS, NC Samantha G. Richardsonhttp://www.blogger.com/profile/02135583085609004697noreply@blogger.com0tag:blogger.com,1999:blog-8768017597937415380.post-60569264912856428342013-12-25T10:02:00.000-08:002013-12-25T10:02:13.464-08:00Mac and Cheese Cones with Bacon "Bling"I found this recipe in the <a href="http://www.amazon.com/Eat-St-Tastiest-Messiest-Irresistible/dp/0143187481" target="_blank">Eat. St. cookbook</a> one day while at work. It was taken from the <a href="http://www.gypsyqueencafe.com/" target="_blank">Gypsy Queen Cafe</a>, a food cart in Baltimore, MD. The recipe can be found online with metric measurements, so I'm posting it here with standard measurements for those of us in America. ;)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtk4KE4M8k-C8ezHsu31Mnz0pLleAt6Xxng1X4PTGvFVcAUsFLG6RjL0HyOHdYFQX6ng4UkGKN5u6JmP-9z5l6i6RwAduPykvWKBqguNSgp9IHifmz35S5m91VkPCuUAQzmzv9likr1TWi/s1600/Gypsy_Queen_Mac_and_Cheese_Cone_with_Bacon_Bling_001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtk4KE4M8k-C8ezHsu31Mnz0pLleAt6Xxng1X4PTGvFVcAUsFLG6RjL0HyOHdYFQX6ng4UkGKN5u6JmP-9z5l6i6RwAduPykvWKBqguNSgp9IHifmz35S5m91VkPCuUAQzmzv9likr1TWi/s320/Gypsy_Queen_Mac_and_Cheese_Cone_with_Bacon_Bling_001.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of <a href="http://www.foodnetwork.ca/" target="_blank">Food Network</a></td></tr>
</tbody></table>
<b>Ingredients:</b><br />
<br />
Bacon "Bling":<br />
1 lb bacon, diced<br />
1 large red onion, finely chopped<br />
2 tart apples, diced<br />
3 cups barbecue sauce<br />
3 tbsp liquid smoke<br />
3 tbsp balsamic vinegar<br />
<br />
Mac and Cheese Cones:<br />
1.5 lb macaroni, cooked and cooled<br />
2 cups cream cheese, softened<br />
1 lb American cheese, cubed<br />
8 oz Asiago cheese, grated<br />
4 cups 10% cream<br />
6 large malted waffle cones<br />
<br />
<b>Directions: </b><br />
<br />
For the "bling," in a large skillet, cook bacon, onion, and apples over medium-high heat until bacon is crisp. Stir in barbecue sauce, liquid smoke, and vinegar. Reduce heat to a simmer and cook until thick and caramelized, about 1 hour. Remove from heat.<br />
<br />
For the cones, in a large saucepan, combine macaroni, cream cheese, American cheese, Asiago cheese, and cream. Heat over low heat, stirring frequently, until cheeses are melted and well blended. Spoon mac and cheese into malted cones and top with bacon "bling."<br />
<br />Samantha G. Richardsonhttp://www.blogger.com/profile/02135583085609004697noreply@blogger.com0tag:blogger.com,1999:blog-8768017597937415380.post-23603126993373593812013-12-05T09:06:00.000-08:002013-12-05T09:06:07.459-08:00Minestrone Spicy SoupThis recipe comes from my mother's friend, Joan.<br />
<br />
Ingredients:<br />
<br />
1 lb. ground sweet Italian sausage<br />
1 medium onion, chopped<br />
1 medium green pepper, chopped<br />
3 cloves garlic, chopped<br />
1 large potato, peeled and cubed<br />
1 medium zucchini, cubed<br />
2 cans beef broth<br />
2 cans (14.5 oz) diced plum tomatoes<br />
1 can (14.5 oz) red kidney beans<br />
<br />
1/4 cup parsley, chopped<br />
2 tsp oregano<br />
1 tsp basil<br />
1 tsp fennel seed<br />
1/4 tsp red pepper or cayenne<br />
<br />
1 cup thin spaghetti, broken<br />
1/2 cup grated Parmesan cheese<br />
<br />
Directions:<br />
<br />
Brown sausage. Remove from pan and drain on paper towel. Saute onion, pepper, garlic. In large soup pot, put beef broth, canned tomatoes, kidney beans, sauteed onion, pepper, garlic, and sausage and spices. Simmer 1 hr. Add potatoes, zucchini and spaghetti. Cook about 10 mins longer. Add cheese. Serve.Samantha G. Richardsonhttp://www.blogger.com/profile/02135583085609004697noreply@blogger.com0tag:blogger.com,1999:blog-8768017597937415380.post-31049908706739191552013-12-04T09:33:00.001-08:002013-12-18T09:07:42.002-08:00Mom's Spaghetti SauceIngredients:<br />
<br />
<a href="http://galleygrub.blogspot.com/2013/12/moms-meatballs.html">Mom's Meatballs</a><br />
2 to 3 packages of sweet Italian sausage (sausages cut in half)<br />
2 TBS olive oil<br />
1 onion, chopped<br />
1 pepper, chopped<br />
1 stalk celery, chopped<br />
1/4 carrot, shredded<br />
1 large can mushroom pieces, drained<br />
2 large cans tomato sauce<br />
2 large cans whole peeled tomatoes<br />
2 TBS Italian seasoning (or more to taste. If sauce is bitter later, you can add sugar to sweeten)<br />
2 bay leaves<br />
Parsley flakes<br />
Grated Parmesan cheese<br />
<br />
Directions:<br />
<br />
First, make <a href="http://galleygrub.blogspot.com/2013/12/moms-meatballs.html">Mom's Meatballs</a>. Then, brown Italian sausage pieces in oven and drain on paper towels.<br />
Next, put oil in bottom of sauce pot. Add onion, pepper, celery, carrot, mushrooms. Saute until soft. Drain oil. Add tomato sauce and whole tomatoes, breaking up tomatoes with your fingers. Add meatballs and sausage pieces. Add Italian seasoning, bay leaves and parsley flakes.<br />
Cook for 4 hours on stove top, uncovered so sauce thickens. Leave wooden spoon in the pot while you cook. About 2 hours into cooking, sprinkle in grated Parmesan cheese. You will know when the sauce is thick enough when the wooden spoon stands up unassisted in the middle of the pot.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhspSEjAy3NgWB2zLdRLCi_hfn3a5BFARZ_a_ERniFmqffTGbzSLJTAK1qksPkI96gT35_EwMLul_gRzWfVq0V1SyxsHyiFCA8OEldfYSYW2rIVhPga8_q_yzangPUXkTKzGCTvPrQdwlEY/s1600/2013-12-04_19-28-33-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhspSEjAy3NgWB2zLdRLCi_hfn3a5BFARZ_a_ERniFmqffTGbzSLJTAK1qksPkI96gT35_EwMLul_gRzWfVq0V1SyxsHyiFCA8OEldfYSYW2rIVhPga8_q_yzangPUXkTKzGCTvPrQdwlEY/s640/2013-12-04_19-28-33-1.jpg" /> </a> </div>
Samantha G. Richardsonhttp://www.blogger.com/profile/02135583085609004697noreply@blogger.com0tag:blogger.com,1999:blog-8768017597937415380.post-71354105921927156422013-12-04T09:23:00.001-08:002013-12-05T09:07:47.184-08:00Mom's MeatballsIngredients:<br />
<br />
2-3 pounds ground beef<br />
salt<br />
pepper<br />
minced onions<br />
garlic salt<br />
parsley flakes<br />
Italian seasoning<br />
~1/4 cup Italian seasoned breadcrumbs<br />
1 egg<br />
Oil<br />
<br />
Directions:<br />
<br />
Fold ingredients together with hands. Form into balls. Brown in oil in skillet. Drain on paper towel. Add to <a href="http://galleygrub.blogspot.com/2013/12/moms-spaghetti-sauce.html" target="_blank">Mom's Spaghetti Sauce</a>.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYT2l-78KQtlkav_wMlPhm2rTl_U77jNhfHm0-2x_sIdSNci5fX1rp1NXhFAcUM-5UkRr21VL9ic_iPIx1omBHU59_kgatWHBLiW38q68W4tQIjt4q4cMx21_03dJ1H8K4BqF14b6XXaKU/s1600/2013-12-04_19-28-33-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYT2l-78KQtlkav_wMlPhm2rTl_U77jNhfHm0-2x_sIdSNci5fX1rp1NXhFAcUM-5UkRr21VL9ic_iPIx1omBHU59_kgatWHBLiW38q68W4tQIjt4q4cMx21_03dJ1H8K4BqF14b6XXaKU/s640/2013-12-04_19-28-33-1.jpg" /> </a> </div>
Samantha G. Richardsonhttp://www.blogger.com/profile/02135583085609004697noreply@blogger.com0tag:blogger.com,1999:blog-8768017597937415380.post-30801285309786095142012-02-20T07:58:00.000-08:002012-03-20T19:20:04.574-07:00Refrigerator Pickled Hot Peppers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-qSyrevHCPSsTi_EUMdEwmO-nwuBDt4tk6k09vUMSApjDLccEPc7wtfESv3DOjPVU7ju0so494PIHDXmqQjVUNFH_B92rjhTYIXlhk_fJtsjI2FL8rPUMG4O78fAmN-jocSPh0mNhUpM/s1600/DSC01815.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-qSyrevHCPSsTi_EUMdEwmO-nwuBDt4tk6k09vUMSApjDLccEPc7wtfESv3DOjPVU7ju0so494PIHDXmqQjVUNFH_B92rjhTYIXlhk_fJtsjI2FL8rPUMG4O78fAmN-jocSPh0mNhUpM/s400/DSC01815.JPG" width="300" /></a></div>
<div style="line-height: 15.0pt; margin-bottom: 18.45pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<b><span style="background-attachment: scroll; background-clip: initial; background-color: white; background-image: none; background-origin: initial; background-position: 0% 0%; background-repeat: repeat repeat; color: #111111; font-family: 'Trebuchet MS', sans-serif; font-size: 10pt;">The Brine:</span></b><br />
<span style="background-attachment: scroll; background-clip: initial; background-color: white; background-image: none; background-origin: initial; background-position: 0% 0%; background-repeat: repeat repeat; color: #111111; font-family: 'Trebuchet MS', sans-serif; font-size: 10pt;"><br />
1-1/3 cup water<br />
2-3/4 TBS white vinegar<br />
1-1/3 TBS kosher salt<br />
Bring to a boil and stir to make sure salt is completely dissolved. Keep at a
low simmer until you use it. This much brine will make about 1 pint jar of
pickles. </span></div>
<div style="margin: 0in 0in 18.45pt; vertical-align: baseline;">
<b><span style="background-attachment: scroll; background-clip: initial; background-color: white; background-image: none; background-origin: initial; background-position: 0% 0%; background-repeat: repeat repeat; color: #111111; font-family: 'Trebuchet MS', sans-serif; font-size: 10pt;">Other
Ingredients:</span><span style="background-attachment: scroll; background-clip: initial; background-color: white; background-image: none; background-origin: initial; background-position: 0% 0%; background-repeat: repeat repeat; color: #111111; font-family: 'Trebuchet MS', sans-serif; font-size: 10pt;"> </span></b><br />
<br />
<span style="background-attachment: scroll; background-clip: initial; background-color: white; background-image: none; background-origin: initial; background-position: 0% 0%; background-repeat: repeat repeat; color: #111111; font-family: 'Trebuchet MS', sans-serif; font-size: 10pt;">Garlic, 1 to 2 cloves, peeled</span><br />
<span style="background-attachment: scroll; background-clip: initial; background-color: white; background-image: none; background-origin: initial; background-position: 0% 0%; background-repeat: repeat repeat; color: #111111; font-family: 'Trebuchet MS', sans-serif; font-size: 10pt;">Hot Peppers, sliced (any kind) </span></div>
<div style="margin: 0in 0in 18.45pt; vertical-align: baseline;">
<span style="background-attachment: scroll; background-clip: initial; background-color: white; background-image: none; background-origin: initial; background-position: 0% 0%; background-repeat: repeat repeat; color: #111111; font-family: 'Trebuchet MS', sans-serif; font-size: 10pt;"><b>Directions:</b> </span></div>
<div style="margin: 0in 0in 18.45pt; vertical-align: baseline;">
<span style="background-attachment: scroll; background-clip: initial; background-color: white; background-image: none; background-origin: initial; background-position: 0% 0%; background-repeat: repeat repeat; color: #111111; font-family: 'Trebuchet MS', sans-serif; font-size: 10pt;">Place 1 to 2 cloves of garlic in bottom of pint jar. Pack jar to top with sliced hot peppers. Fill jar to top with hot brine. Secure lid on jar. Allow to sit on counter for 48 hours before refrigerating. Allow them to sit in refrigerator for 2 weeks before eating. They should keep (unopened) for 3 to 4 months. </span></div>
<div style="margin: 0in 0in 18.45pt; vertical-align: baseline;">
<span style="background-attachment: scroll; background-clip: initial; background-color: white; background-image: none; background-origin: initial; background-position: 0% 0%; background-repeat: repeat repeat; color: #111111; font-family: 'Trebuchet MS', sans-serif; font-size: 10pt;">Optional:</span></div>
<div style="margin: 0in 0in 18.45pt; vertical-align: baseline;">
<span style="background-attachment: scroll; background-clip: initial; background-color: white; background-image: none; background-origin: initial; background-position: 0% 0%; background-repeat: repeat repeat; color: #111111; font-family: 'Trebuchet MS', sans-serif; font-size: 10pt;">For Hot Carrots, add sliced carrots and sliced onions to sliced jalapenos and garlic. </span></div>
<div style="margin: 0in 0in 18.45pt; vertical-align: baseline;">
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8768017597937415380.post-24116111883164892522011-11-17T14:57:00.001-08:002012-03-20T19:20:13.616-07:00Refrigerator Dill Pickles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVUjM3Dg1dU0MLnyubGXXP8PTlGSAC4deSAeA1qxko7F_fRAJzpQnlSzMgflQVzGkqMREErDHYexIsC1CE6wGpmVzHBq1-XlAZLdLsgrdA_Ned1k8aamQpcJFktR-vHCL5fHdpjlD6uXU/s1600/DSC01329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVUjM3Dg1dU0MLnyubGXXP8PTlGSAC4deSAeA1qxko7F_fRAJzpQnlSzMgflQVzGkqMREErDHYexIsC1CE6wGpmVzHBq1-XlAZLdLsgrdA_Ned1k8aamQpcJFktR-vHCL5fHdpjlD6uXU/s400/DSC01329.JPG" width="300" /></a></div>
<b>Ingredients: </b><br />
<br />
1/3 to 1/2 pound cucumber slices (or summer squash)<br />
1/2 cup white distilled vinegar<br />
1/2 cup cold water<br />
3/4 TBS kosher salt<br />
1 clove garlic, sliced<br />
1/4 cup fresh dill<br />
1/4 tsp mustard seed, crushed<br />
1/8 tsp red chili flakes<br />
1/4 tsp black peppercorns<br />
<br />
<b>Directions:</b><br />
<br />
1. Place all seasonings (except salt) in bottom of a 1-pint mason jar. Add cucumber slices, packing tightly.<br />
2. Measure vinegar, water and salt into separate container and stir until salt is dissolved.<br />
3. Pour liquid into jar, making sure to cover cucumbers completely. (Mix another batch if necessary.)<br />
4. Screw lid tightly on jar and shake for about a minute. Put in refrigerator.<br />
5. Shake jar every day for about a week. After a week, they are ready to eat!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8768017597937415380.post-12197683934406314032011-11-17T14:49:00.001-08:002011-11-17T14:57:43.730-08:00Sweet Tea Vodka<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJxnApWV9I7SgGBAsF9T4ZN5lgqRznQ6SRpCG-E3Act_jd7WYCAD4ZkDzI6V9gJJrWvR0JfCwItcdwh8ik5vnYkCruJ-0VQPNAXhfjNZDFbrY0uoplEQQrkI9lV4rg286NBo1t74oAe7E/s1600/046.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJxnApWV9I7SgGBAsF9T4ZN5lgqRznQ6SRpCG-E3Act_jd7WYCAD4ZkDzI6V9gJJrWvR0JfCwItcdwh8ik5vnYkCruJ-0VQPNAXhfjNZDFbrY0uoplEQQrkI9lV4rg286NBo1t74oAe7E/s320/046.JPG" width="240" /></a></div>
Let's face it, even sailors get tired of drinking rum everyday. This summer, we found a quick, easy way to make our own Sweet Tea Vodka:<br />
<br />
Pour vodka into a pint-sized mason jar.<br />
Add two teabags (we used Lipton Tea).<br />
Wait two hours. Shake. Serve with Lemonade and simple syrup (1 part sugar to 1 part hot water) to taste.<br />
<br />
For Fall, try soaking Apple Cinnamon teabags in vodka or rum and mixing with apple cider. <br />
<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh00JFOyxn4Pi5gKFhO7CpWPrH3BAGZSXZA_uQMxYXO4chzgjVKAWncmV3oTkIa3c9PwrlzCMlI7Up1qUMOhq5T69mWJkIPeCOrbmEfgPRjmZbHKD5MlTP5nYqhpYeBk9JFkbxJY4HTRJw/s1600/045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh00JFOyxn4Pi5gKFhO7CpWPrH3BAGZSXZA_uQMxYXO4chzgjVKAWncmV3oTkIa3c9PwrlzCMlI7Up1qUMOhq5T69mWJkIPeCOrbmEfgPRjmZbHKD5MlTP5nYqhpYeBk9JFkbxJY4HTRJw/s320/045.JPG" width="240" /></a></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8768017597937415380.post-70160638190969422342011-07-17T09:53:00.000-07:002011-07-17T09:56:35.526-07:00Peachy White SangriaIt was sweltering hot here on the 4th of July so I wanted a drink that would be light and refreshing. Sangria is always good but I thought the red wine would be a little too heavy for the weather so I decided on this peachy sangria. It was delicious and it seems to be my new drink of choice ever since. Here's how you make it:<br />
<br />
<b>Ingredients:</b><br />
<br />
1 Bottle of Chardonnay (or whatever white wine you prefer)<br />
1/4 cup Peach Schnapps<br />
1/2 cup of ginger ale or club soda (optional)<br />
2 sliced peaches (frozen peach slices work well)<br />
1 sliced orange<br />
1 sliced apple<br />
1 mango peeled and sliced<br />
<br />
<b><span style="font-size: small;">Preparation: </span></b><br />
<h3 id="rP">
</h3>
Soak sliced orange, apple and mango in just enough wine to cover. Pour
remaining wine and Schnapps in a pitcher and add sliced peaches. Chill mixture for at least one
hour. Add ginger ale or club soda just before serving. Top each glass with some sliced orange, apple and mango as garnish. <br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8768017597937415380.post-14159568758318133062011-07-11T14:23:00.000-07:002011-07-11T14:23:33.188-07:00Orzo-Stuffed Tomatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFs5FwVoIGDM_pOUc_T8yWm6s5dNz6XUCKVfhYund94dKP-GLLXzg8M-frwSBkSod764ClAv1zKobr9ZLwfrOPkxUQiAlGotYNntYUFBPRTsb7sSpTFPyCj-JidrVf4JGPcnKGBjEZL4s/s1600/DSC00421.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFs5FwVoIGDM_pOUc_T8yWm6s5dNz6XUCKVfhYund94dKP-GLLXzg8M-frwSBkSod764ClAv1zKobr9ZLwfrOPkxUQiAlGotYNntYUFBPRTsb7sSpTFPyCj-JidrVf4JGPcnKGBjEZL4s/s320/DSC00421.JPG" width="320" /></a></div>
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<b><span></span></b><span>This tomato dish was really tasty and could almost be a meal in itself. The next time I make this recipe, I'll probably create a Greek version with feta, or maybe add some sausage to the orzo mixture to make it a full meal. (FYI: The orzo-and-sauce mixture is more than enough to fill 4 large tomatoes. Three options: prepare for leftovers, half the recipe or stuff a few extra tomatoes before you bake.) </span></div>
<div class="MsoNormal" style="line-height: normal;">
<br /></div>
<div class="MsoNormal" style="line-height: normal;">
<b><span>Ingredients</span></b></div>
<br /><span style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1
tablespoon olive oil</span><br /><span style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1
garlic clove, minced</span><br /><span style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1
small red onion, finely chopped</span><br /><span style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1
red chile, finely chopped</span><br /><span style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1
(14.5-ounce) can whole tomatoes</span><br /><span style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">12
sun-dried tomatoes, chopped small</span><br /><span style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1
cup dried orzo</span><br /><span style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4
basil leaves, torn</span><br /><span style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/4
teaspoon brown sugar</span><br /><span style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/4
teaspoon sea salt</span><br /><span style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/8
teaspoon pepper</span><br /><span style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">6
kalamata olives, finely chopped</span><span style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span><br /><span style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4
large tomatoes</span><br /><span style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2
cup shredded part-skim mozzarella</span><br />
<span>Parmesan cheese (optional) </span><br />
<span> </span>
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<b><span style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Preparation</span></b></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Preheat oven to 375°. Cook orzo until al dente; set aside.
Heat olive oil in a saucepan over medium heat. Sauté garlic 1 minute. Add onion
and red chile; sauté 6 minutes. With clean hands, crush canned tomatoes into saucepan. Add minced sun-dried tomatoes, basil leaves, brown sugar, sea salt, and
pepper to pan; bring to a simmer. Cook until most of liquid is cooked off
(~ 20 minutes). Add olives to pan; remove from heat. Add orzo to
sauce, mixing well. Core tomatoes; stuff with orzo-and-sauce mixture. Top each
tomato with 2 tablespoons mozzarella. Bake for 30-35 minutes. Remove from oven and sprinkle with Parmesan cheese. </span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8768017597937415380.post-40634174577075109402011-04-14T16:06:00.000-07:002011-04-14T16:07:06.472-07:00Pasta Puttanesca<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7MF_nl-3fJi6xHbMEJapkDvuHTg65I5Kd1_odaymgG5quAGCudEW-zF2P4zgmMsYL1dxKavuMYocFOSSy84xogRyOmYoYeJpi8zLAJyrDvZXcRahwJmHgd0OOyxtBrx341CkyMXMycsk/s1600/DSC01910.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7MF_nl-3fJi6xHbMEJapkDvuHTg65I5Kd1_odaymgG5quAGCudEW-zF2P4zgmMsYL1dxKavuMYocFOSSy84xogRyOmYoYeJpi8zLAJyrDvZXcRahwJmHgd0OOyxtBrx341CkyMXMycsk/s320/DSC01910.JPG" width="320" /></a></div>I make a lot of one-pot concoctions with pasta and tomatoes. I heard this one mentioned in a book and when I looked it up, I learned that Pasta Puttanesca is Italian for "Whore's Pasta" . For that reason, and because I love salty foods, I decided to try it. I thought it was delicious, but it was a little too salty for Ben. <br />
<br />
<strong>Ingredients</strong><br />
<br />
8 ounces pasta<br />
3 Tbs cup olive oil<br />
3 cloves garlic, minced<br />
2 cups chopped tomatoes, pushed through a sieve<br />
4 anchovy filets, rinsed and chopped<br />
3 Tbs capers<br />
20 Greek olives, pitted and coarsely chopped<br />
1/2 tsp crushed red pepper flakes<br />
salt and pepper, to taste<br />
<br />
<strong>Directions</strong><br />
<br />
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain. <br />
<br />
2. Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally. <br />
<br />
3. Toss pasta with sauce, and serve.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8768017597937415380.post-78334998348353179412011-04-03T11:41:00.000-07:002011-04-03T11:42:15.088-07:00Cheese Ravioli with Crabmeat Cream Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKqtc_UJQEyO8ZCHR1emI9Jb5LiEwzVesK79ybY25tF7tEwP5OokCFib-Ti5cCL6Q1uIG2BUJ9FiTNVEKAyGlpyaUTJvl-E0c0FSllxogKppRTJc03Sl2GuCO3srE240VTcw_Ak3ATLxU/s1600/DSC01840.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKqtc_UJQEyO8ZCHR1emI9Jb5LiEwzVesK79ybY25tF7tEwP5OokCFib-Ti5cCL6Q1uIG2BUJ9FiTNVEKAyGlpyaUTJvl-E0c0FSllxogKppRTJc03Sl2GuCO3srE240VTcw_Ak3ATLxU/s320/DSC01840.JPG" width="320" /></a></div>I borrowed this recipe from my brother-in-law's brother's website, <a href="http://mrmomcooks.com/">Mr. Mom Cooks</a>. It was really delicious, and I even used the leftover sauce to make a sort of Crab Eggs Benedict the next morning. I added some chopped red peppers with the butter and shallot when I made it, just to get some extra veggies into our diet. <br />
<br />
<strong>Ingredients:</strong><br />
<br />
1 Dozen Fresh Cheese Ravioli <br />
1/2 Shallot, chopped<br />
2.5 oz unsalted butter<br />
6 oz heavy cream<br />
3 oz tomato sauce<br />
1/2 tsp oregano<br />
1/8 tsp sugar<br />
2.5 oz can of lump crabmeat<br />
Fresh Crusty Bread <br />
<br />
<strong>Directions: </strong><br />
This is quick and easy and should take 20-30 minutes depending on how thick you like the crab cream sauce. <br />
<br />
Boil ravioli until about a minute before they are done. Arrange on a platter so they don't stick together. <br />
<br />
Put butter and shallot into the pan on med heat. Cook until shallot is soft. Add crabmeat and cook for a few more minutes. Add oregano and sugar to tomato sauce. Add heavy cream and tomato sauce to the pan. Reduce (stir) the sauce until your desired consistency. I like it thicker so it takes about 20 minutes of stirring. Pour the hot crab cream sauce over the ravioli and have at it.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8768017597937415380.post-45820469860066758072011-03-20T08:04:00.000-07:002011-03-20T08:04:51.109-07:00Space Saver: Flat Out!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDHhz0o22sMhL4rUMgBaCWE24iGqlwik4SHwu62dpFi7UFjTxHllkObGgi5tW4wbX2r96cKqYa5D1QJkLOC1VPt_vx1hsDjCye48LAemNsjoarYPrLtH8CxxmmSGDb3AxYbtB_tQalj1c/s1600/tupperware.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDHhz0o22sMhL4rUMgBaCWE24iGqlwik4SHwu62dpFi7UFjTxHllkObGgi5tW4wbX2r96cKqYa5D1QJkLOC1VPt_vx1hsDjCye48LAemNsjoarYPrLtH8CxxmmSGDb3AxYbtB_tQalj1c/s1600/tupperware.jpg" /></a></div>Anyone who lives in a boat or other small compartment knows how valuable every inch of space is. Dishes, pots and pans are tough to store because of their awkward sizes and shapes. I'm always on the prowl for better storage ideas, and a couple years back I was turned on to the Flat Out! line of Tupperware bowls. Luck was on my side this year when my sister (<a href="http://my2.tupperware.com/tup-html/R/rhondamendela-welcome.html">who coincidentally sells Tupperware</a>) sent me a set of 5 Flat Out! bowls with organizer. Now I can rid myself of all my awkwardly-shaped storage containers and free up space in my cabinets for other important items. Unfortunately for anyone reading, Tupperware discontinued the set of 5 Flat Out! bowls for now. But you can still procure a set of 2 (4-cup) bowls. <br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9qHEEYr_h4qGcDKTNiainAMY8dMKwuk_sasSWnIaeEMAmWVi7mkUAzY_nbH6IhEFdbchofJNTrsnrU8Xjzp8_JnuIH_TudI7jSVNTo_L_kpoOKZGGBlTV6cQMDnK-J29uI6XE6m_dmGM/s1600/DSC01748.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9qHEEYr_h4qGcDKTNiainAMY8dMKwuk_sasSWnIaeEMAmWVi7mkUAzY_nbH6IhEFdbchofJNTrsnrU8Xjzp8_JnuIH_TudI7jSVNTo_L_kpoOKZGGBlTV6cQMDnK-J29uI6XE6m_dmGM/s320/DSC01748.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Flat Out! set hangs in the Galley (lower right)</td></tr>
</tbody></table><div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8768017597937415380.post-1391231574533682252011-01-01T14:35:00.000-08:002011-01-01T14:39:46.142-08:00Greek Salad Bites<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjBW-BDijsyHHrPp5axSibZUgYQRs2dctkOmxjnIejjB5RrY8X8KXvBFhKkRy7GjzAcVJR2MJ58sgZnRSd3fEVjg398UwTumAdmtDeomOBGEIwYVgmDejXgw-RkJMCCILHVIAyBSnLbyU/s1600/DSC01303.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjBW-BDijsyHHrPp5axSibZUgYQRs2dctkOmxjnIejjB5RrY8X8KXvBFhKkRy7GjzAcVJR2MJ58sgZnRSd3fEVjg398UwTumAdmtDeomOBGEIwYVgmDejXgw-RkJMCCILHVIAyBSnLbyU/s320/DSC01303.JPG" width="320" /></a></div>If you couldn't already tell, I'm a huge fan of "bites". It has a lot to do with the boating lifestyle. Not every boat has a stove or a fridge, so I like to show up to a boat party with something that is ready-to-eat. <a href="http://galleygrub.blogspot.com/2009/11/caprese-bites.html">Caprese Bites</a> were my appetizer of choice for 2010, but I've been searching for something new. So this year, we have Greek Salad Bites. <br />
<br />
<strong>Ingredients:</strong><br />
<br />
1 English Cucumber<br />
1 block of feta cheese<br />
Cherry Tomatoes<br />
Kalamata Olives, pitted<br />
Extra Virgin Olive Oil<br />
Salt and Pepper<br />
Greek Cucumber Dill Yogurt Dip (optional, for dipping)<br />
<br />
*You'll also need toothpicks<br />
<br />
<strong>Preparation: </strong><br />
<br />
Cut the cucumber into 1/2-inch slices and then quarter each slice. Cut the block of feta cheese into tiny cubes, about 1/4-inch squares. Cut the olives in half lengthwise. Cut the tomatoes into halves. Place one cube of cheese on top of each cucumber piece, then top with a piece of olive and a piece of tomato. Skewer down the center of the stack with a toothpick. Repeat until you have your desired number of "bites". Drizzle with olive oil, sprinkle with salt and pepper and Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8768017597937415380.post-90492450511502154702010-11-04T09:12:00.000-07:002010-11-04T09:12:22.563-07:00Prik Nam Pla<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGaMfbRKcsRQ_9rMx1XGewdkbEHgaaOgc2chrw8no6zzIi-VV37IHrEqo0Py-f15OlJaXnCBodk9sZlRsnNaHlEHSG0yrzibd8QXB7yOCP3bF-_9BzstEhIGzbOwO11TSMsTGJ0WR5RTE/s1600/DSC00953.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGaMfbRKcsRQ_9rMx1XGewdkbEHgaaOgc2chrw8no6zzIi-VV37IHrEqo0Py-f15OlJaXnCBodk9sZlRsnNaHlEHSG0yrzibd8QXB7yOCP3bF-_9BzstEhIGzbOwO11TSMsTGJ0WR5RTE/s320/DSC00953.JPG" width="320" /></a></div>This one is not for the faint of heart. The peppers in it are <em>extremely</em> hot but (in my opinion) it's delicious. It's a traditional Thai condiment and very simple to make. <br />
<br />
<strong>Ingredients: </strong><br />
<br />
Prik Kee Nu (Thai chilies)<br />
Nam Pla (Fish sauce)<br />
Fresh Lime juice, optional<br />
<br />
<strong>Directions: </strong><br />
<br />
Cut up the chilies into little slices. Add to fish sauce. Squeeze a little lime juice into the mixture. And voila! You can eat it on rice or stir fry or whatever your heart desires. It's very salty and very spicy, so consider yourself warned. ;)<br />
<br />
<em><span style="color: red;"><strong>Warning</strong></span>: After touching these chilies, wash your hands thoroughly and don't touch your eyes or nose (or any other sensitive parts, for that matter) for a long time afterwards. It only takes one time to realize why. Don't let your dog lick your hands, either. </em>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8768017597937415380.post-47536401008332407802010-09-13T10:50:00.000-07:002011-01-01T19:00:41.614-08:00Tuna Stuffed Jalapeño Peppers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja6S9tA-cBROJa0J_pIPQuMGbsf7a7DSh3GrxBFzoCcEBwc5xtLvYw6zZCbZVvfQWXjRh7XxsFmgzxaYtPvp_ZkvcXN-vI8UjBYdjfKZEwT5lD36ItwuPOO-bASVG5UmLlon0osz-erKA/s1600/DSC00428.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja6S9tA-cBROJa0J_pIPQuMGbsf7a7DSh3GrxBFzoCcEBwc5xtLvYw6zZCbZVvfQWXjRh7XxsFmgzxaYtPvp_ZkvcXN-vI8UjBYdjfKZEwT5lD36ItwuPOO-bASVG5UmLlon0osz-erKA/s320/DSC00428.JPG" width="320" /></a></div><strong>Ingredients:</strong><br />
<br />
Tuna <br />
Mayo<br />
Salt & Pepper<br />
Jalapeños Peppers (canned or jarred)<br />
<br />
<strong>Directions:</strong><br />
<br />
Mix tuna and mayo as you would for a sandwich. Add salt & pepper to taste. (I like to add capers to mine, too). <br />
<br />
Cut ends off jalapeños and cut each pepper in half, lengthwise. Stuff with tuna mixture. Serve cold.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8768017597937415380.post-65070556278094946212010-09-13T09:41:00.000-07:002011-01-01T14:37:59.547-08:00Mini Baked Potato Bites<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5CYvdRRD1ZKWsR9CZhd4cfm2SrRJA7Z2bCIdqNhteRCuRGe3YxISwWTu_RLxVHi_YeKRYA6btw_l7S1bprktEVmQxJfwwPWVqEynDju69NKqK83eKY-r-MGl-GAgLtPWa-S3O5ytHk40/s1600/DSC00884.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5CYvdRRD1ZKWsR9CZhd4cfm2SrRJA7Z2bCIdqNhteRCuRGe3YxISwWTu_RLxVHi_YeKRYA6btw_l7S1bprktEVmQxJfwwPWVqEynDju69NKqK83eKY-r-MGl-GAgLtPWa-S3O5ytHk40/s320/DSC00884.JPG" width="320" /></a></div><br />
I heard about this recipe from <a href="http://playinginthekitchen.blogspot.com/">Dawn</a> who found it on the <a href="http://noblepig.com/2010/06/01/mini-loaded-red-potatoes.aspx?ref=rss">Noble Pig website</a>. (My picture doesn't do it justice, but this is a cooking blog and not a photography blog! If you want to see a good picture (that actually looks as good as it tastes!), click the link for the <a href="http://noblepig.com/2010/06/01/mini-loaded-red-potatoes.aspx?ref=rss">Noble Pig website</a>.) I just happened to have some tiny red potatoes, bacon and sour cream on hand, so I decided to try it out. Very simple and very filling. Here's how you make them: <br />
<br />
<strong>Ingredients:</strong><br />
<br />
Red potatoes, small<br />
Butter<br />
Sour Cream<br />
Cheddar cheese, shredded<br />
Bacon, crumbled<br />
Chives<br />
(or whatever toppings you prefer or have on hand)<br />
<br />
<strong>Directions:</strong><br />
<br />
Preheat oven to 450 degrees F. Scrub potato skins and pierce each potato with a fork several times. Place potatoes on a baking tray 1/2" apart. Bake until potatoes are easily pierced with a fork, about 30 minutes. <br />
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While still hot, make an opening with a knife and place a slab of butter on the potato followed by a dollop of sour cream. Top with cheese, bacon, chives or whatever toppings you have on hand!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8768017597937415380.post-26076343130983605542010-08-07T16:03:00.000-07:002010-08-07T16:03:20.237-07:00Mediterranean Green Bean Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmkS-igzSTCfTMsYJVXfJKym7Trr1G4NBKgdIe1tAqQ-p-RV1qfRI6WL632I6SPwMiWiEZLV7qHCpuoypKMlBsdEdGZS5vpCfZtw30Rl-R1A4kODqW_3rJIJIIS_aNqYH9oOZ1joOn04E/s1600/DSC00763.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" bx="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmkS-igzSTCfTMsYJVXfJKym7Trr1G4NBKgdIe1tAqQ-p-RV1qfRI6WL632I6SPwMiWiEZLV7qHCpuoypKMlBsdEdGZS5vpCfZtw30Rl-R1A4kODqW_3rJIJIIS_aNqYH9oOZ1joOn04E/s400/DSC00763.JPG" width="400" /></a></div><br />
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<strong>Ingredients:</strong><br />
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1 lb. fresh green beans, strings removed, ends snapped off, cut in half into about 1 1/2 inch length pieces<br />
2 Tbsp. lemon juice<br />
1 Tbsp. olive oil<br />
1/2 tsp. sea salt<br />
Freshly ground pepper, to taste<br />
1/2 cup fresh baby dill, chopped<br />
1/3 cup chopped red onion<br />
1/2 cup feta cheese<br />
1 medium tomato, chopped<br />
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<strong>Directions:</strong><br />
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1. Bring a large saucepan of salted water to a boil. Add the beans and simmer until just crisp tender, about 5 minutes. Drain the beans and run cold water over them to cool them quickly. Drain completely.<br />
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2. Place all ingredients in a large bowl and toss lightly. <br />
Serves 4.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8768017597937415380.post-7349629112800212202010-05-05T20:52:00.000-07:002010-05-05T20:52:58.385-07:00Scallop Caprese Crostini<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIanTfTM4aIxNoR2AKndmRbePbuT0pgJqCF7qRi3ni26Y2Pk2VNHCXBTmjo6t9NiV6aA_3NR2iOZg18g15gifbfxvjjEX-Toqf7jv14RtKn82VD-mS_RRSLUy1P1HydzxuKgs6-emwi_Q/s1600/DSC06498.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIanTfTM4aIxNoR2AKndmRbePbuT0pgJqCF7qRi3ni26Y2Pk2VNHCXBTmjo6t9NiV6aA_3NR2iOZg18g15gifbfxvjjEX-Toqf7jv14RtKn82VD-mS_RRSLUy1P1HydzxuKgs6-emwi_Q/s320/DSC06498.JPG" tt="true" width="320" /></a></div><strong>Ingredients:</strong><br />
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6 scallops<br />
1/8 tsp. kosher salt<br />
freshly ground black pepper<br />
2 Tbsp. olive oil<br />
6 (1/4 inch thick) baguette slices<br />
6 thin slices of Roma tomato<br />
6 thin slices of mozzarella<br />
2 Tbsp. chopped fresh basil<br />
Balsamic vinegar (optional)<br />
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<strong>Directions:</strong><br />
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1. Preheat oven to 375 degrees F. <br />
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2. Place bread slices on pan. Top each slice with mozzarella, tomato and sprinkle with basil. If desired, drizzle with vinegar. Bake until cheese begins to melt, around 5 minutes. <br />
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3. Meanwhile, sprinkle scallops with salt and pepper and sear in nonstick skillet coated with oil for 2 to 3 minutes per side or until just opaque in the center. <br />
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4. Remove pan from oven and top each crostini with a scallop. Serve immediately. <br />
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Serves 6Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8768017597937415380.post-5351404843642578802010-02-28T22:32:00.000-08:002010-02-28T22:34:01.090-08:00Bacon Brats w/ Kraut<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx2MPaf0bTbuVkv-dH4ivLotl0rTWA_BdR2mNk_o50sHa9fMDnKjak556UwVxPUoezbxji6rLU3x46fds991-rVVydjcy4Q4yJDTRy6dV7u1B2UGOGwNKdVSxYsqvckvtlO8Fj3xv9fB0/s1600-h/DSC05801.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx2MPaf0bTbuVkv-dH4ivLotl0rTWA_BdR2mNk_o50sHa9fMDnKjak556UwVxPUoezbxji6rLU3x46fds991-rVVydjcy4Q4yJDTRy6dV7u1B2UGOGwNKdVSxYsqvckvtlO8Fj3xv9fB0/s320/DSC05801.JPG" /></a></div><strong>Ingredients:</strong> <br />
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1 pkg. Bratwurst<br />
22 oz. beer<br />
1 can (14 oz.) Sauerkraut<br />
Bacon (1 strip for each Brat)<br />
Pepper<br />
Maple Syrup<br />
Club Rolls<br />
Horseradish and/or Thousand Island Dressing<br />
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Toothpicks<br />
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<strong>Directions:</strong> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoyU0oLciuHsofyByqxsJjd8sofzNMZvPYah4sB4Vqb8vDaRKJA7j2T8a_Lq9ApeZFP76b-QvFTXu-qyUepGZqj0V6dwJ3M13K86KBEhfqm0JWRrrc9LorZfFn-uiUM97sTIF_LjIMDDk/s1600-h/DSC05790.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoyU0oLciuHsofyByqxsJjd8sofzNMZvPYah4sB4Vqb8vDaRKJA7j2T8a_Lq9ApeZFP76b-QvFTXu-qyUepGZqj0V6dwJ3M13K86KBEhfqm0JWRrrc9LorZfFn-uiUM97sTIF_LjIMDDk/s200/DSC05790.JPG" width="200" /></a></div>Poke holes in Brats and boil in beer for 10 minutes. Remove from beer and slice each Brat lengthwise without cutting all the way through. Fill each slice with sauerkraut.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCtMGabAWk4iI14f2IkViszNPgGQpErVm4ZaFhq4qu1s09xCTpT6OECmBc4FganFQd6Jqjv8wyGZfuJ8aRiAxFi0Uc-60ViXd2uiOjr4aJADvpB8mjUfyGUv8GMxHsYOqmQWogs9j8eEs/s1600-h/DSC05795.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCtMGabAWk4iI14f2IkViszNPgGQpErVm4ZaFhq4qu1s09xCTpT6OECmBc4FganFQd6Jqjv8wyGZfuJ8aRiAxFi0Uc-60ViXd2uiOjr4aJADvpB8mjUfyGUv8GMxHsYOqmQWogs9j8eEs/s200/DSC05795.JPG" width="200" /></a></div>Next, wrap each Brat with a slice of bacon, securing at each end with toothpicks. Sprinkle with pepper and drizzle with maple syrup. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKko03lMYKKt7_D6XiRiBvuJjIsA6f-gfveamQRyFanSrQuN7wzEX3b_IDRX72OCc-2Nq1CMxLxqZYjT9du3PH2yZ_2gmpRLA7DPg5nJKn7CBXnkOt44IsJeSbMljk3oGOCjkhyphenhyphenTUU4mA/s1600-h/DSC05796.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKko03lMYKKt7_D6XiRiBvuJjIsA6f-gfveamQRyFanSrQuN7wzEX3b_IDRX72OCc-2Nq1CMxLxqZYjT9du3PH2yZ_2gmpRLA7DPg5nJKn7CBXnkOt44IsJeSbMljk3oGOCjkhyphenhyphenTUU4mA/s200/DSC05796.JPG" width="200" /></a></div>Grill on medium-low heat, turning occasionally, until bacon is crispy on all sides (about 10 minutes). <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguztRbSfZrka5sn4vtHZ8pNaXj9hzu8yy4yLzPe2XmPewzDHp1rKvvcvTVDhel8Rvjib6todwbpUvcOcXpwie17a2-16wJ_PSDI_5T7lqJABNAAfDIozeZYMjSB0AUJ752GuWX_HEcDc8/s1600-h/DSC05799.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguztRbSfZrka5sn4vtHZ8pNaXj9hzu8yy4yLzPe2XmPewzDHp1rKvvcvTVDhel8Rvjib6todwbpUvcOcXpwie17a2-16wJ_PSDI_5T7lqJABNAAfDIozeZYMjSB0AUJ752GuWX_HEcDc8/s200/DSC05799.JPG" width="200" /></a></div>Remove Brats from grill, remove toothpicks and serve on a roll with horseradish and/or Thousand Island Dressing.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8768017597937415380.post-87217951546493100742010-02-23T08:35:00.000-08:002010-02-23T08:35:14.022-08:00No More Stinky Scrubbers!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLklGWGeJfj14QV6xqrV5DjGkiM1JRB8k3k21HPy5fQwZBhDOgzU58DMAAfY5rlD8A9CD8XsKi58qXLs1PvTtA8ANje2WQpsY-wazvRTIIp6m4RqesAxpeqXEiNJ6b40-XikfuUCb7mPs/s1600-h/spagscrub.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLklGWGeJfj14QV6xqrV5DjGkiM1JRB8k3k21HPy5fQwZBhDOgzU58DMAAfY5rlD8A9CD8XsKi58qXLs1PvTtA8ANje2WQpsY-wazvRTIIp6m4RqesAxpeqXEiNJ6b40-XikfuUCb7mPs/s320/spagscrub.jpg" /></a></div>In my neverending quest to be as green as I can be (and to keep stinky sponges and dishcloths far away from my galley), I stumbled across these <a href="http://www.goodbyedetergent.com/index_product1.html">Goodbye Detergent! Original Spaghetti Scrubs</a>. The yellow ones are made from corn cobs and the red ones from peach pits, plus they claim to last for months and require little or no soap to do their job: all factors contributing to their reduced impact on the environment. But the part that I like best is the fact that they dry quickly and completely, which translates into NO MORE STINKY SCRUBBERS! <br />
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I bought two packs the other day (yellow ones are coarse, red ones are gentle) and so far, I dig 'em. The no-stink status will be determined at a later date... I'll keep you posted.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8768017597937415380.post-56590333321618898182010-02-05T21:13:00.000-08:002010-02-05T21:13:43.912-08:00Second Place<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOyidO6GEJhbB9GFOcaK6rxjEtps0DgONfVlePfBxTgMkrK617POS_h2_OCQfuSIuRc28zxFq6NR5neK7unPSdBTOROysSbgM_WsH9MQ3UlVO28qsBCASjLWirEvAnEnD7iY_BNdSEnaE/s1600-h/DSC05582.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOyidO6GEJhbB9GFOcaK6rxjEtps0DgONfVlePfBxTgMkrK617POS_h2_OCQfuSIuRc28zxFq6NR5neK7unPSdBTOROysSbgM_WsH9MQ3UlVO28qsBCASjLWirEvAnEnD7iY_BNdSEnaE/s320/DSC05582.JPG" /></a></div>While most people make New Year's Resolutions beginning January 1st, we decided to make the shortest month of the year "Soberuary". Actually, our friend Mike turned us on to Soberuary years ago but this is the first time we decided to give it a go. Even though our drink of choice for the next 22 days (and counting!) will be water on the rocks, possibly with a twist, I wanted to mention a new rum we tried the last week of January...<br />
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Zaya. <br />
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It's 80 proof so it's got a little bite to it. (Kilo Kai was only 70 proof.) It's really delicious, but I'm going to give it Second Place behind Kilo Kai because of the extra zing. If I'm sipping rum, I can't really afford the extra 10 proof. It might be a winner among men, but I'm not looking for any hair on my chest. (Although that bite might serve as helpful reminder that I am indeed drinking liquor and not candy.)Unknownnoreply@blogger.com0