I’m travelling today! Well, better later than not at all! If you follow my Social Media, you know I have been at Urgent Care! All day thank you, God for Modern Medicines, the Nurses&Doctors!!!! I can fly tonight! Because I rushing off to ATL, to LAX the San Francisco Bay, a Re-purposed Column from the Kids school days. enjoy there are some good recipes here!
Namaste Spreadlove
About a week ago I had the pleasure of FIXING (as we say in the south) dinner at Paradise Winery thanks to Al Brayton & Lisa Correnti they donate the space and the dinner for School Fuel I think we made a few for this great group the support our schools!
I had 6 wonderful Servers: Elizabeth Sleath, Susan, Mathews, Amy O’Connor,
High School freshman Cristina Crawley, Her Mom Victoria Crawley they did a fantastic job and we had fun! Raising Funds for School Fuel, and my niece chef Joi Aikens flew out for Conyers, Georgia to help. I tell you more about the dinner and Paradise in upcoming columns, this week three recipes for you one was served at the dinner a warm potato salad the other to are recipes request Maggie of Conyers, an easy fish recipe and Thomas of Novato want a bean less for the dogs for the tailgating!
Love this picture. Christina gave me an honor by asking me to stand if for her Father Paul, for homecoming love the Crawley Family
Fingerling Potato Salad
1 cup white wine vinegar
1 / 4 cup peanut oil
2 teaspoon salt
1 / 2 teaspoon ground pepper
3 tablespoon sugar
1 sweet onion diced
1-pound fingerling potatoes washed
3 cloves garlic
3 sprigs Italian parsley
2 tablespoon salt
4 to 6 cups water
Method
Ina large bowl, combine first seven ingredients, Wisk well set aside. In a large pot add potatoes, garlic, parsley , and salt add water and bring to boil lower and simmer until done bout 10 minutes should do don’t over cook.
Drain and allow to cool down to room temperature. Cup into bite size pieces, Add cook and sliced potatoes to the bowl containing vinegar mixture and let marinate at lease 30 minutes before serving.
This Potato salad is also great served warm. Just add to large sauté pan and heat through!
Bean less Chili
Ingredients
3 pounds ground beef
1 large onion chopped
5 cloves garlic chopped
1 / 4 cup vegetable oil
3 cups tomato puree
2 teaspoons cumin
1 teaspoon ground coriander seed
1 teaspoon black pepper
1 teaspoon salt
2 teaspoons oregano
4 teaspoons chili powder
Method
Ina large stock pot add oil beef and onion and brown the beef (7 to 10 minutes) remember to break beef in to small pieces as you cook. After beef is brown add tomato puree and seasoning. Bring to a boil then lower heat and simmer 1 to 2 hours, occasionally stirring to keep for burning on the bottom! For a hot chili had roasted and seeded jalapeno or you favorite pepper!
Amazingly Simple Fish
4 boneless pieces of fish
1 slice onion
2 parsley stalks
1/8-teaspoon salt
6 black peppercorns
4 tablespoons margarine
2 tablespoons white wine vinegar
1-tablespoon capers
In a frying pan, place fish in one layer. Cover with water and add onion, parsley, salt, and peppercorn. Bring to an easy boil; lower heat and simmer 10 to 15 minutes. When fish is done, place it on serving plates. In a small pan, brown the margarine; add capers and turn off heat; add vinegar. Pour over fish and serve.
Hope you in enjoy for more food tips and advice visit me at www.curtisaikens.com
Peace 11
Guide to The Harvest
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