September 27, 2004

What's on Hand Tomato Sauce

28 oz can peeled whole tomatoes (cut up)
2 1/2 tablespoons oregano
1 tablespoon red pepper flakes
handful fresh basil
handful Italian parsley
1 medium onion, chopped
4 cloves garlic, chopped
fresh pepper

In a medium sized saucepan over medium heat, combine all ingredients. Cook, covered until warm or the constancy you like, the longer you cook it, the more the tomatoes, onions and basil will break down and it will be less chunky.

September 20, 2004

Shrimp & Potato Boil


2 medium onions, halved and separated
4 garlic cloves
3 tablespoons salt
3 tablespoons Old Bay
3 tablespoons celery seeds
3 tablespoons whole coriander
3 tablespoons Whole peppercorns
3 tablespoons pickling spice
3 tablespoons red pepper flakes
3 tablespoons "Cajun" seasoning
2 Bay leaves
2 pounds small potatoes -we used red, blue and white baby varieties
2 ears fresh corn, shucked and broken in half
2 pounds unshelled medium shrimp, tail on
1/2 pound carrots, peeled- we used "rainbow" carrots (yellow, orange and red colored)

Bring a fair amount of water to a boil in a large pot, enough to cover all ingredients. Add onions, carrots, garlic, salt, and other spices. Reduce heat to a simmer; cover, and cook 10 minutes. Add potatoes to pot; return liquid to a boil. Reduce heat; simmer, covered, until potatoes are almost tender, 15 to 20 minutes. Add corn; continue cooking 5 minutes more. Remove from heat. Stir in shrimp, submerging them completely. Cover, and let stand until shrimp are cooked through, about 3 minutes. We used a strainer to scoop out enough for each serving. Posted by Hello