Diva Tasting: SHRIMP TOAST…

SHRIMP TOAST

Ingredients

1/2 Pound Raw Shrimp, Peeled And Deveined

1/4 Cup Diced Water Chestnuts

1/4 Cup Chopped Cilantro Leaves

1/2 Cup Finely Sliced Green Onions, Plus More For Garnish If Desired

3 Garlic Cloves, Crushed

1 Tablespoon Finely Grated Ginger Root

1 Anchovy Filet

1 Teaspoon Toasted Sesame Oil

1 Teaspoon Asian Fish Sauce

2 Tablespoon Soy Sauce, Or More To Taste

1 Egg White

1/2 Teaspoon White Sugar

1/2 Teaspoon Paprika

1 Pinch Cayenne Pepper

1 Pinch Sea Salt

4 Thick Slices Sourdough Bread

Sesame Seeds

1 Cup Vegetable Oil For Frying, Or As Needed

Directions

  1. Place shrimp, water chestnuts, cilantro leaves, green onions, garlic, grated ginger, anchovy filet, sesame oil, fish sauce, soy sauce, egg white, sugar, paprika, cayenne pepper, and salt into the bowl of a food processor. Pulse several times; scrape down sides of bowl. Continue to process until mixture is well blended and reaches a paste consistency, 1 or 2 minutes. Transfer mixture to a bowl; cover with plastic wrap and refrigerate to blend the flavors, about 1 hour.

  2. Very lightly toast bread slices. Trim crusts from bread. Spread shrimp paste onto bread in an equal thickness as the bread. Cut slices in half and then diagonally into diamond shapes. Sprinkle with sesame seeds.

  3. Place a heavy skillet over medium-high heat; pour in about 1/2 inch of vegetable oil. When oil is hot, place bread slices, paste side down, into the oil. Fry until crispy, 2 to 3 minute per side. Transfer to a paper towel-lined plate. Serve hot or warm garnished with additional sliced green onions.

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Diva Tasting: Game Time Chili …

Game Time Chili 

Ingredients

  • 2 Pounds Ground Beef Chuck

  • 1 Pound Bulk Italian Sausage

  • 3 (15 Ounce) Cans Chili Beans, Drained

  • 1 (15 Ounce) Can Chili Beans In Spicy Sauce

  • 3 (28 Ounce) Cans Diced Tomatoes With Juice

  • 1 (6 Ounce) Can Tomato Paste

  • 1 Large Yellow Onion, Chopped

  • 1 Green Bell Pepper, Seeded And Chopped

  • 1 Red Bell Pepper, Seeded And Chopped

  • 2 Green Chile Peppers, Seeded And Chopped

  • 4 Cubes Beef Bouillon

  • 1/2 Cup Rice Wine Vinegar

  • 1/4 Cup Chili Powder

  • 3 Tablespoons Worcestershire Sauce

  • 2 Tablespoons Minced Garlic

  • 1 Tablespoon Dried Oregano

  • 2 Teaspoons Ground Cumin

  • 1 Teaspoon Turmeric

  • 2 Teaspoons Hot Pepper Sauce (e.g. Tabasco(Tm))

  • 1 Teaspoon Dried Basil

  • 1 Teaspoon Salt

  • 1 Teaspoon Ground Black Pepper

  • 1 Teaspoon Cayenne Pepper

  • 1 Teaspoon Paprika

  • 1 Teaspoon White Sugar

  • 1 (10.5 Ounce) Bag Corn Chips

  • 2 (8 Ounce) Package Shredded Cheddar Cheese

  • 1 16 Oz. Sour Cream For Garnish

Directions

  1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

  2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, green and red bell peppers, chile peppers, bouillon, and vinegar. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, turmeric, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

  3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

  4. To serve, ladle into bowls, and top with corn chips, shredded Cheddar cheese and sour cream.

Diva Tasting: Pasta Primavera with Smoked Gouda…

Pasta Primavera with Smoked Gouda

Ingredients

1 (16 Ounce) Package Whole Wheat Penne Pasta

3 Tablespoons Olive Oil

2 Zucchinis, Diced

1 Green Bell Pepper, Diced

2 Carrots, Diced

1 (8 Ounce) Package Cremini Mushrooms, Sliced

3 Onions, Diced

3 Cloves Garlic, Minced

1 (14.5 Ounce) Can Stewed Tomatoes, Coarsely Chopped

2 Cups Low-Sodium Chicken Broth

2 Tablespoons Chopped Fresh Parsley

1/2 Teaspoon Dried Basil

1/2 Teaspoon Dried Oregano

1/2 Teaspoon Red Pepper Flakes

1/4 Cup Grated Parmesan Cheese

1 Cup Shredded Smoked Gouda Cheese

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

  2. Heat the olive oil in a skillet over medium heat. Stir in the zucchini, bell pepper, carrots, mushrooms, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for one minute more. Stir in the tomatoes, chicken broth, parsley, basil, oregano, and red pepper flakes. Bring to a boil, then reduce heat to low and simmer until sauce thickens. Stir in the cooked pasta and cook until heated through, stirring gently, about 2 minutes. Top with Parmesan and Gouda cheeses before serving.

Diva Tasting: Italian Chicken Cutlets….

Baked Chicken Cutlets

Ingredients

  • Cooking Spray

  • 1 Egg

  • 1 Teaspoon Lemon Juice

  • 2 1/2 Cups Italian-Style Bread Crumbs

  • 1 Cup Grated Pecorino Romano Cheese

  • 2 Teaspoons Adobo Seasoning, Or To Taste

  • 6 (8 Ounce) Skinless, Boneless Chicken Breast Halves

  • 1 (15 Ounce) Can Diced Tomatoes

  • 1/2 Cup Shredded Mozzarella Cheese

Directions

  1. Preheat oven to 350 degrees F. Grease a baking 9X13 IN pan with cooking spray.

  2. Beat egg and lemon juice together in a bowl.

  3. Mix bread crumbs, Romano cheese, and adobo seasoning together on a plate. Dredge chicken breasts in the egg mixture, coat with bread crumb mixture, and place in the prepared pan.

  4. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F. Flip chicken breasts over and spoon tomatoes and mozzarella cheese on top. Continue baking until cheese is melted, about 5 minutes more.

  5. Serve over bow tie pasta with garlic bread and salad.

Gateway Players …..

This is Senator Bud Wesson; senior senator of Trevillion County Kentucky. I am here to invite you to the spring gala and ball of Margaret Trevillion. This is an invitation only shindig… and your purchase of a ticket for this wonderful fundraiser by the Gateway Players of Gateway Christian School will surprise and delight you.

There will be waltzing, a fabulous menu prepared by my favorite international chef….Giovanni Piazza and wonderful door prizes….. as Mrs. Trevillion’s way of thanking you for being there.

For information or ticket purchase go to the home page of www.binghamtown.org and click on our icon or call Judy Suhr for reservations or more information at 714-235-6591.

 

 

Tickets are $30.00 and include a 4 course dinner, mystery to solve and much more.

I will be there personally to help with clues and join you in the fun.

Written and Produced by Judy Suhr; Producer and Director Lauren Hall former graduate and Gateway Player.

Murder Mystery Afoot……

This is Senator Bud Wesson; senior senator of Trevillion County Kentucky. I am here to invite you to the spring gala and ball of Margaret Trevillion. This is an invitation only shindig… and your purchase of a ticket for this wonderful fundraiser by the Gateway Players of Gateway Christian School will surprise and delight you.

There will be waltzing, a fabulous menu prepared by my favorite international chef….Giovanni Piazza and wonderful door prizes….. as Mrs. Trevillion’s way of thanking you for being there.

For information or ticket purchase go to the home page of www.binghamtown.org and click on our icon or call Judy Suhr for reservations or more information at 714-235-6591.  

Tickets are $30.00 and include a 4 course dinner, mystery to solve and much more. I will be there personally to help with clues and join you in the fun on Saturday March 30, 2019 at 6 PM.

Written and Produced by Judy Suhr; Directed and Produced by Lauren Hall, former graduate and original Gateway Player. 

THE GATEWAY PLAYERS…

SATURDAY MARCH 30, 2019  6 P.M.

This is Senator Bud Wesson; senior senator of Trevillion County Kentucky. I am here to invite you to the spring gala and ball of Margaret Trevillion. This is an invitation only shindig… and your purchase of a ticket for this wonderful fundraiser by the Gateway Players of Gateway Christian School will surprise and delight you.

There will be waltzing, a fabulous menu prepared by my favorite international chef….Giovanni Piazza and wonderful door prizes….. as Mrs. Trevillion’s way of thanking you for being there.

For information or ticket purchase go to the home page of www.binghamtown.org and click on our icon or call Judy Suhr for reservations or more information at 714-235-6591.

Tickets are $30.00 and include a 4 course dinner, mystery to solve and much more.

I will be there personally to help with clues and join you in the fun.

Written and Produced by Judy Suhr; Producer and Director Lauren Hall former graduate and Gateway Player.