January 8th, 2010
Playoff Platters…Recipes…Delaware Beaches…Ocean City, MD…Delray Beach, FL…
You know they are coming. Whether you have invited them or not, those foodies will be showing up to watch their favorite teams. I will be watching the Ravens.
You need to be prepared. It will be a cold week-end ahead. So, here is a little bit of help, just in case friends are coming to your house.
Black Bean Salsa
2 (15 oz.) cans black beans, rinsed and drained
1 (17 oz.) can whole kernel corn, drained
2 large tomatoes, seeded and chopped
1 purple onion, chopped
1/4 cup chopped fresh cilantro
3-4 tbsps. fresh lime juice
2 tbsps. olive oil
1 tbsp. red wine vinegar
1 tsp. salt
1/2 tsp. pepper
Mix together all ingredients and refrigerate. Very good with corn chips. And so versatile that you can put it on eggs or baked potatoes.
Note: This recipe is gluten free. Read labels of canned goods.
Oyster Broccoli Chowder
3 cups milk
2 (11 oz.) cans condensed cheddar cheese soup
1 (10 oz.) pkg. frozen chopped broccoli
1 cup frozen loose-packed hash brown potatoes
1 small onion, chopped
1 pint shucked oysters or two oz. cans whole oysters
In a 3 quart saucepan, combine milk and soup.
Stir in broccoli, potatoes, and onion. Cook, stirring occasionally, over medium heat until bubbly, breaking up broccoli with fork until thawed. Simmer, covered for 10 minutes.
Remove from heat; cool. Cover and chill.
At serving time, reheat soup. In a saucepan place the fresh undrained oysters; cook over medium heat until edges curl.
Add to broccoli mixture; heat through.
Note: If using canned oysters, just add undrained oysters directly to soup and heat through.
Macaroni & Cheese Salad
1 (16 oz) pkg. Rotelle large shells
1 1/2 lbs. sharp cheddar cheese, cut into small squares
1 pkg. radishes
2 medium green peppers
1 1/2 cups mayonnaise
2/3 cups milk
3/4 tsp. salt (optional)
1/2 tsp. cracked pepper
Sugar to taste
Cook macaroni, drain and set aside.
Cut cheese, radishes and green peppers to bite size pieces.
Mix mayonnaise, milk, salt, pepper and sugar together.
Combine everything together and serve at room temperature or chill.
Note: Just add a tsp. of sugar first, then taste it and adjust.
To make this recipe gluten free you will need to get gluten free pasta.You will only be able to get the small shells. Buy the block of cheddar cheese and shred it yourself. Hellman’s mayonnaise is gluten free.
Shrimp Cakes
4 cups chopped cooked shrimp
2 cups mashed potatoes
2 tsps. dry mustard
1 tsp. Worcestershire sauce
2 tsps. Old Bay Seasoning
4 tbsps. chopped parsley
1 1/2 cups shredded potatoes
Mix first 6 ingredients; cover and chill.
Form into patties then coat with shredded potatoes.
Pan fry until golden on both sides.
Makes 8 cakes.
Note: To save time you can buy the frozen shredded potatoes. Make sure you chop the shrimp in very small pieces. If you decide to serve them as an entree then just add a salad. But, you can make them smaller and serve them as an appetizer. Have a little bit of tartar sauce for dipping.
To make this recipe gluten free you should shred your own potatoes and instead of tartar sauce you can just dip the cakes in Emeril’s mustards.
If you really have a large crowd, then you can try this recipe. Just let me know how it comes out.
Elephant Stew
1 medium size elephant
2 rabbits, optional
Lots of brown gravy
Salt and Pepper to taste
Cut elephant into small bite size pieces. This will take approximately 2 months.
Add enough brown gravy to cover. Cook over a kerosene fire for about 4 weeks at 465 degrees.
This will serve approximately 3,800 people.
If more are expected, the 2 rabbits may be added, but do this only if necessary, as most people do not like to find hare in their stew.
I just want to make sure you are reading the blog….
Make them your own and talk to you later…
Tags: Appetizer, appetizers, Bethany Beach, Delaware Beaches, Delray Beach, entree, entrees, Fenwick Island, Florida, gluten free recipe, Lewes, Ocean City, Recipe, Recipes, soup
Love the elephant stew! With a vegan in the house now, will stir up a little excitement with that one. Can’t wait to get back to the beach!
Thanks for your comments!! I see you are one of the readers. Yes, that stew sounds, well, what can I say but delicious. See you soon.