FEBRUARY 'BIG LOVE' ~ PHALAENOPSIS / HERB CRUSTED CHERRY SALMON - ROASTED ROSEMARY SWEET POTATOES (NATIONAL HEART-SMART & CHERRY MONTH)

"There is no instinct like that of the heart."

~ Lord Byron

HERB CRUSTED CRANBERRY/CHERRY SALMON

~ A delicious crunchy meld of herbs, antioxidant lemon, tart cranberries & sweet dried cherries combined with 'heart-smart' salmon

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1 1/2 lb. salmon filet

1/2 cup chopped fresh cranberries

1/4 cup chopped dried Michigan cherries

1/4 cup finely chopped red onion

1 Tbsp. chopped fresh thyme or 1 tsp. dried

1 Tbsp. chopped fresh rosemary

1/2 cup panko crumbs

zest of 1 fresh lemon

3 Tbsp. melted butter

sea salt & freshly ground cracked pepper to taste

• Preheat oven to 375º.
• Rinse and pat salmon dry. Place skin side down on foil lined baking sheet sprayed with Pam. Season with salt & pepper.
• Combine chopped cranberries, cherries, onion, thyme, rosemary, lemon zest, and panko crumbs. Blend in 2 Tbsp. melted butter.
• Pat mixture evenly over salmon. Drizzle with remaining butter.
• Pop in oven and bake for 20 minutes or until salmon is opaque in center. (4 servings)

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ROASTED ROSEMARY SWEET POTATOES

4 scrubbed sweet potatoes (peel or unpeeled)

3 heaping Tbsp. chopped fresh rosemary

extra-virgin olive oil

coarse salt & freshly ground cracked pepper

Slice potatoes in thin wedges or chop in bite-size pieces. Place in ovenproof pan or iron skillet. Sprinkle with rosemary, cracked pepper and coarse salt. Bake in 450º oven or 45 minutes or until roasted. (4 servings)

Plant care for Phalaenopsis Orchid

'MARDI GRAS' ORCHID PARADE ~ SHELLFISH GUMBO

"There's a thing I've dreamed of all my life, and I'll be damned if it don't look like it's about to come true—to be King of the Zulu's parade. After that, I'll be ready to die."

~ Louis Armstrong

( Time magazine, February 21, 1949)

~ 'Mardi Gras' orchids*

(life ... lives on)

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SHELLFISH GUMBO

~ from a fav source, Legal Sea Foods Cookbook, comes this slightly adapted (with the addition of herbs) peasant dish, perfect for 'Mardi Gras' and the upcoming season of Lent

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3 Tbsp. vegetable oil (preferably grape seed)

2 Tbsp. toasted unbleached, all-purpose flour*

1 1/2 cups peeled and chopped sweet onions

3/4 cup chopped celery

1 lb. (1/4-inch sliced) okra (frozen is fine)

1 1/2 cups peeled, seeded chopped tomatoes

1 tsp. dried thyme

1 bay leaf

6 cups hot fish, shrimp or chicken stock

1-2 tsp. chopped garlic

1-1/1/2 lbs. peeled shrimp

8 oz. fresh (picked over for shells & cartilage) crabmeat

1 pint fresh shucked oysters

hot pepper sauce

salt (opt)

• Heat oil in large pot and stir in flour over medium-high heat until flour is absorbed. Add onions & celery (the flour will stick to vegetables). Continue cooking roux, stirring constantly until vegetables wilt slightly. Add okra, tomatoes, thyme, bay leaf, and stock. Stir until stock comes to a boil, lower heat, and simmer for at least 45 minutes, uncovered. Stir in garlic (gumbo at this point may be refrigerated for 1-2 days).
• Check consistency and thin gumbo with water or additional stock if necessary. Before serving, bring to boil and add shrimp, crabmeat, and shucked oysters. Cook mixture no longer the 1-2 minutes, depending upon size of shrimp and oysters. Do not overcook. Season with hot sauce and salt to taste. Ladle over rice. (You can add add cooked andouille sausage, ham, chicken or bacon but all shellfish is a favorite.)

*Note: To make toasted flour, spread 3/4 cup unbleached all-purpose flour in baking dish. Roast in preheated 350-degree oven for 20-30 minutes or until light beige color (it darkens when mixed with fat). Cool and (if wished) whirl in blender to remove lumps. Store (refrigerated) in covered jar.

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*MARDI GRAS COLORS

The 1892 Rex Parade theme ~

Symbolism of Colors

gave meaning to the colors:

purple represents justice;

green, faith;

and gold, power.

'WELCOME TO THE WORLD!' ~ BREATHE THE FRESH LIFE OF A NEW YEAR!

"May all your troubles last as long as your New Year's resolutions."

~ Joey Adams

~ Happy Birthday!

~ Happy 'Reblooming' Cymbidium

Click for more information on growing cymbidium orchids

OSCAR WINNING DINNER ~ CARAMELIZED ONION PORK TENDERLOIN with CHERRY CHUTNEY / ROASTED GOAT CHEESE POTATOES

~ Phalaenopsis Orchid

( Indoor Garden 'stars' )

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CARAMELIZED ONION PORK TENDERLOIN with CHERRY CHUTNEY

~ A 'winner dinner' celebrating National Cherry Month,

loosely adapted from COOKING LIGHT magazine.

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2 (1 lb. or more) well-trimmed pork tenderloins

coarse salt & freshly ground black pepper

Marinade:

1 thinly sliced onion

juice and zest of 1 lemon

6 Tbsp. dry red wine

2 crushed garlic cloves

Dried Cherry Chutney:

4 cups dried tart cherries (or dried cranberries)

1 cup sugar

2 cup orange juice

1 1/2 cups red wine vinegar

1 cup diced Vidalia onions

1/2 cup raspberry vinegar

2 Tbsp. minced fresh ginger

1 Tbsp. minced jalapeno pepper

2 Tsp. cilantro

1 tsp. cardamom

1 tsp. ground cumin

juice and zest of 1 fresh lemon

1 tsp. ground cloves

2 (3-inch) cinnamon sticks

Caramelized Onions:

2 Tbsp. unsalted butter

3 cups thinly sliced onions (red or yellow)

1 tsp. sugar

1 cup dry red wine

salt & freshly ground pepper to taste

• Combine ingredients for marinade and pour into zip-lock bag. Add tenderloins, seal and refrigerate 8 hours or overnight.
• Cherry Chutney: (make ahead): Combine all ingredients in large saucepan, bring to boil, reduce heat and cook uncovered until thick (about 1 hour), stirring occasionally. Discard cinnamon sticks. Place in airtight container and chill until ready to serve. (Leftovers delicious on cream cheese, brie, or log of goat cheese.
• To Serve: Remove meat from marinade and discard marinade. Sprinkle pork with salt and pepper. Prepare Caramelized onions*. Place pork on hot grill, reduce heat to medium-high, close cover and grill 10 minutes. Turn and continue grilling for another 10 minutes ~ internal temperature of 160-degrees ~ slightly pink. (Or bake at 425-degrees for 20 minutes). Let rest before slicing 1/4-inch thick slices. Serve with Caramelized Onions and Cherry Chutney. (8 servings).

*Caramelized Onions: Melt butter in skillet. Add onion and cook over medium-high heat for 5 minutes, stirring frequently. Sprinkle with sugar (helps onions to brown) and continue cooking for 15 minutes or until deep golden brown, stirring constantly. Add wine an cook for 5 minutes or until liquid almost evaporates.

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ROASTED GOAT CHEESE POTATOES

8 well scrubbed favorite potatoes, cut into small wedges

1/4 cup extra-virgin olive oil

1/2 cup balsamic vinegar

3 minced cloves garlic

chopped fresh rosemary

coarse salt & freshly ground pepper

6-8 oz. crumbled goat cheese

additional freshly chopped rosemary

• Combine olive oil, balsamic vinegar, garlic and rosemary and toss with potatoes. Let stand at room temperature 30 minutes or longer.
• Preheat oven to 425-degrees. Drain potatoes and spread on lightly oiled baking sheet. Sprinkle with salt & pepper. Bake 45 minutes, turning occasionally, for 45 minutes or until browned.
• Place in bowl and toss with crumbled goat cheese. Sprinkle with fresh chopped rosemary.

HONORING NATIONAL ORCHID & CHERRY MONTH ~ CHERRY CLAFOUTI 'LIMOUSIN'

~ Phalaenopsis Orchid Throat

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CHERRY CLAFOUTIS 'LIMOUSIN'

~ Clafoutis or clafouti (pronounced kla-foo-TEE) is a French country cherry flan from the Limousin region of France. Best made during cherry season but with good quality canned cherries available, this dessert or brunch recipe can be enjoyed year-round.

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1 - 1 1/2 lbs. pitted cherries, (drained if using canned)

3 organic eggs

1/2 cup sugar

1/2 cup melted unsalted butter

1 cup flour

1 cup milk

1/2 tsp. vanilla

2 tsp. Kirsch (cherry brandy)

2 Tbsp. powdered sugar

• Preheat oven to 400-degrees.
• Beat sugar and eggs together until light in color. Gradually whisk in butter until incorporated. Add flour all at once and whisk until batter is homogeneous. Slowly pour in milk, a bit at a time. Add vanilla & Kirsch, mixing well.
• Place pitted cherries in buttered 9-10 inch glass or earthenware baking dish. Pour batter over fruit. Bake approximately 30-40 minutes until slightly browned and almost completely set in the middle. Allow to rest 15 minutes before serving. Dust with powdered sugar before serving. ( 6-8 servings)
• Leftovers (probably not) are excellent for brunch.