Archive for January, 2007

Sorry for the quiet period

Posted in diningout on January 24th, 2007 by stormy – Be the first to comment

Sorry for the quiet period.  Our five month old ended up in the hospital – he’s doing fine now – but we didn’t do much cooking during that time.  We lived on hospital food (not too bad) and take out.  The best was Tim’s Thai

I thought about taking pictures of all of it for you but I didn’t have my camera on me, so you’ll have to take my word for it that the hospital food was better than expected, the thai food was great (we tried to order from them a second time), the pizza the first night was awesome (that tends to happen when you don’t get to eat for 12 hours) and the rest was ok but not particularly memorable.

Does all the alcohol really burn off when you cook?

Posted in alcohol, cooking on January 21st, 2007 by stormy – Be the first to comment

Does all the alcohol really burn off when you cook?  Not as much as you probably thought …

Alcohol added to boiling liquid & removed from heat 85%
Alcohol flamed 75%
No heat, stored overnight 70%
Baked, 25 minutes, alcohol not stirred into mixture 45%
Baked/simmered, alcohol stirred into mixture:  
15 minutes 40%
30 minutes 35%
1 hour 25%
1.5 hours 20%
2 hours 10%
2.5 hours 5%

I found this answer in multiple blogs and it supposedly comes from the US Department of Agriculture but I couldn’t find the information on their website.

Crab Legs

Posted in New Year's Eve, recipe, seafood, traditions on January 10th, 2007 by stormy – 2 Comments

Crab Legs

As part of our New Year’s Eve dinner we had crab legs.  This is a recipe even I can’t mess up!  (Luckily I’m not even tested as Frank took care of the whole dinner.)

  • Boil some water with salt.
  • Put in the crab legs.
  • Boil for 10 minutes.

They are ready to eat.

Snowshoeing or hunting?

Posted in hunting, snowshoeing on January 10th, 2007 by stormy – Be the first to comment


I finally got Frank to go snowshoeing – we just had to call it "hunting." 

Seriously, we went elk hunting on Saturday.  It was gorgeous – virgin snow everywhere.  And while we didn’t see any sign of people all day, we also didn’t see any sign of elk.  Which was probably a good thing since there is no more room in our freezer for any more meat!

It was a gorgeous day and a great snowshoe hike.

(And for those of you wondering what Frank cooked.  He made us bagel sandwiches of ham and corned beef with onion and chive and garden vegetable cream cheese spread.)

Lobster Tails

Posted in cooking, easy dinner, lobster, New Year's Eve, recipe, seafood, traditions on January 8th, 2007 by stormy – Be the first to comment

Lobster Tails

At our traditional New Year’s Eve dinner, the main dish was lobster tails.  Yum!  Frank also says they are easy to make.

  • We bought 4 oz lobster tails – two for each person.
  • Wash the tails in cold water.
  • Take poultry shears, split the shells from the top to the tail.
  • Crack open the shells and pull the meat out.  (This is just to make it easier to eat later.)
  • Put them in a baking dish.
  • Put a clove of crushed garlic on each tail.  (Make sure all your dinner guests eat at least one tail so you all smell like garlic!)
  • Slice a stick of butter the long way and put a slice on each tail.  (The slice will just cover the tail.)
  • Sprinkle the tails with seasoning salt.
  • Put the tails in the oven on broil on the very top shelf.
  • Bake for 10-15 minutes.

Yummy and easy!  I saw that we still have some more frozen lobster tails in the freezer so I’ll have to request them for dinner soon!

New Year’s Eve Lobster Dinner

Posted in appetizer, celebration, cooking, Food and Drink, lobster, New Year's Eve, seafood, traditions on January 5th, 2007 by stormy – Be the first to comment

New Year's Eve Dinner

Usually we have our big seafood dinner on Christmas Eve but this year we had it on New Year’s Eve.  It was scrumptious!  I’ll be posting all the food and recipes but here’s a teaser:

As usual, everything was awesome.  (I didn’t do anything but taste it!)  Frank even added candle light this year and some really great presentation ideas like putting the ceviche in martini glasses.

Drying sausage

Posted in sausage on January 1st, 2007 by stormy – 1 Comment

Sausages drying


Frank’s been making a lot of sausage lately with some of the antelope and deer we have in the freezer.  He mixes it with pork fat, paprika, crushed red pepper, cayenne, beer, anise seed, mustard seed, crushed bay leaf, garlic powder, fresh crushed garlic and ground thyme.

This picture is of the drying process.  He actually hung them up in the garage for the day.


Posted in appetizer, recipe, seafood on January 1st, 2007 by stormy – Be the first to comment

MusselsMussels make an easy and delicious appetizer.  What you’ll need for 3-4 people:

  • 2 pounds of mussels
  • lot of fresh crushed garlic
  • enough white wine to cover the bottom of the pan – 1/4 to 1/2 an inch of white wine (we used a huge $5 bottle of chardonnay)
  • chopped white onions

Wash and scrub the mussels in the sink and pull off the "beards."  Throw away any that are open and don’t close when you wash them.  Soak in cold fresh water for at least an hour.

Put all of the ingredients in a frying pan, bring to a boil and boil until the shells are all open. 

Serve warm with melted butter on the side.

I made a Tortilla de Patatas!

Posted in recipe, Spanish on January 1st, 2007 by stormy – 1 Comment

Tortilla de patatasTortilla de patatas is a very typical Spanish dish.  It’s  made of potatos and egg and is usually eaten cold  as a late morning snack along with a cup of coffee or  a glass of wine.

When my parents were visiting over Christmas, Dad asked if I had made a tortilla de patatas for Frank yet.  I told him I’d never made one in my life and why didn’t he make it.  He declined.  However, after he left I got to thinking about it and I decided to make one.  It turned out pretty good so here’s how I did it.  First make sure you have the ingredients:

  • 6-7 potatos
  • 7 eggs
  • 1/2 onion
  • lots of olive oil
  • salt

Tortilla de patatas

First you slice the potatos and chop the onion and put them in a frying pan with lots of oil on low to medium heat.  Cook the potatos until they are soft to the touch and break easily.  Be careful not to brown the potatos and not to let them stick together.

Tortilla de patatas

Next, beat the eggs in a bowl, mix in the potatos and onions, add salt and then pour the mixture back into the pan.   (Pour any excess oil out first.)  On medium heat cook them until the eggs are cooked.  Shake the pan often so that the eggs and potatos don’t stick to the bottom of the pan.  You’ll need to flip the tortilla a couple of times.  Wait until the tortilla is pretty solid on one side.  Then slide it off onto a plate and then hold the pan over the plate and flip them together.  A tip: before you pick your pan make sure you have a plate that is slightly larger so that the flipping part is easy!

Serve cold, sliced like a pie.

Tortilla de patatas