"THE PRIMROSE BANKS NOW FAIR!" ~ CILANTRO SCAMPI with CHEDDAR BISCUITS

"The primrose banks now fair!"

~ Robert Burns

Primrose

(Primula)

CILANTRO SCAMPI with CHEDDAR BISCUITS

~ Simply delightful weeknight supper adapted from (CuisineAtHome.com)

___________

For the scampi:

2 Tbsp. extra-virgin olive oil

1 lb. peeled and deveined large shrimp, dusted with flour

1 Tbsp. minced garlic

1/2 cup dry white wine

2 Tbsp. unsalted butter

1/3 cup chopped fresh cilantro (or fresh parsley)

1/4 cup fresh lime juice and zest from limes

2 Tbsp. chopped chipotle chiles in adobo - these canned smoked jalapenos pack a punch so, if sensitive, use sparingly (or chopped jalapenos ... or chopped green chilies for a milder taste)

coarse salt to taste

4 lime wedges

sprigs of fresh cilantro (or parsley)

• Heat oil in large pan over medium-high heat. Add shrimp and sauté 2 minutes. Stir in garlic; cook until fragrant, about 30 seconds.
• Deglaze with wine, scraping up any bits from bottom of pan. Simmer until reduced by half, about 2 minutes. Stir in butter until melted.
• Combine cilantro, lime juice, zest, and chiles in large bowl. Add shrimp to cilantro mixture and toss to coat; season with salt. When ready to serve spoon over the biscuits.
• Garnish each serving with a lime wedge and cilantro sprigs. (Serves 4)

CHEDDAR BISCUITS

2 1/2 cups flour

1/4 cup sugar

1 Tbsp. baking powder

1 tsp. kosher salt

1/2 tsp. cream of tartar

6 Tbsp. (cold, cubed) unsalted butter

1 cup shredded sharp Cheddar

1 cup buttermilk

1 beaten egg

• Preheat oven to 450º. Line a baking sheet with parchment paper or coat lightly with nonstick spray.
• Mix dry ingredients together for the biscuits.
• Cut in butter with a pastry blender or 2 knives until the size of peas; stir in cheese.
• Combine buttermilk and egg. Stir into flour mixture just until incorporated. Portion batter with an ice cream scoop or 1/4 cup measure onto prepared baking sheet.
• Bake for 15 minutes or until tops begin to brown. While biscuits bake, prepare scampi.

'SPRING FEVER' (NCAA FINAL FOUR WEEKEND)~ LOBSTER CORN DOG

“It's spring fever.... You don't quite know what it is you DO want, but it just fairly makes your heart ache, you want it so!"

~ Mark Twain

~ Primrose

(early spring visitor)

________________

LOBSTER CORN DOG

~ With a focus on Detroit and Michigan State in the 'Final Four Slam-Dunk Weekend', enjoy this yummy elegant Midwest appetizer compliments of Executive Chef David Hubbard and the (best view overlooking Detroit, Canada & the St. Marys River) beautiful

Coach Insignia (Renaissance Center, Detroit)

__________

2 4-5 oz. lobster trails (shells removed and split lengthwise)

2 3/4 cups flour

1 cup corn meal

1 tsp. baking powder

1 Tbsp. sugar

pinch salt

6 cups soda water

1/2 cup flour seasoned with salt, pepper, and paprika

2 6-inch bamboo skewers

4 cup blend of olive oil and vegetable oil for frying

• To create batter, mix flour, corn meal, baking powder and sugar. Add soda water slowly while mixing wit whisk. Mixture should look like pancake batter.
• Heat oil in deep saucepan to 350 degrees. Stick skewers all the way through each tail long ways to make a kabob. Dredge lobster in small amount of seasoned flour and dip into the evenly mixed batter. Carefully deep fry lobster tails until golden brown, approximately 6-10 minutes. Serve with a hollandaise infused with stone-ground mustard. (12-16 servings)

Wine Suggestion: Cremant, Talismon, Blanc de Blanc or Blanc de Noir from (L. Mawby - Leelanau Peninsula, MI)

____________________

NCAA 2009 FINAL FOUR WEEKEND

(FORD FIELD - DETROIT)

"EVERY SPRING ... A PERPETUAL ASTONISHMENT." ~ CEDAR PLANKED SALMON with MAPLE GLAZE / ROSEMARY ROASTED POTATOES

"Every spring is the only spring - a perpetual astonishment."

~Ellis Peters

~ Spring container garden

(Daffodil, pussy willow, primrose, English daisy)

___________

CEDAR PLANKED SALMON WITH MAPLE GLAZE
~ Native Americans pioneered the art of roasting on wood planks. The rich aroma of red cedar adds a sweet, spicy, roasted flavor. This keepsake recipe ( a 'perfect' marriage of maple syrup & cedar) came with the Chinook plank.

___

1 cup pure Michigan maple syrup

2 Tbsp. finely grated peeled fresh ginger root

4 Tbsp. fresh lemon juice

3 Tbsp. soy sauce

1 1/2 tsp. minced garlic

2 1/2 lbs. center-cut salmon fillet with skin

Greens from 1 bunch scallions

• In a small heavy saucepan simmer maple syrup, ginger root, 3 Tbsp. lemon juice, soy sauce, garlic, and salt & pepper to taste until reduced to about 1 cup, about 30 minutes. Let cool. Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.
• Preheat oven to 350-degrees. Season surface of plank lightly with cooking oil. Arrange scallion greens in one layer on plank. In another small saucepan, heat half of the glaze over low heat until heated through to use as a sauce. Stir in remaining lemon juice. Remove from heat and keep warm.
• Place salmon, skin side down, on scallion greens. Brush with remaining glaze. Season salmon with salt & pepper. Roast in middle of oven until just cooked about 25-30 minutes. Note: Without a plank, bake on foil-lined pan or in baking dish for about 35 minutes. Delicious served with Rosemary Roasted Red skin or Sweet Potatoes (Slice potato in wedges, toss with extra-virgin olive, chopped fresh rosemary and coarse salt & freshly cracked pepper to taste. Place in ovenproof pan or iron skillet and bake in 450 degree oven 45 minutes or until roasted, turning occasionally.)

~ Pussy Willow

PRIMROSE ... A PROMISE OF SPRING ~ MUSSEL and CORN CHOWDER / MICHIGAN CHERRY MUFFINS

"Winter is on my head,

but eternal spring is in my heart."

~ Victor Hugo

Primrose

(February Flower of the Month)

The American Primrose Society

__________________

MUSSEL and CORN CHOWDER

~ A treasured recipe from chef Milos Cihelka (The Golden Mushroom)

18 mussels

1/2 cup white wine

few parsley stems

15 cruised peppercorns

1/2 sprig thyme

4 minced shallots

1 crushed garlic clove

3 ears of corn, kernels cut off, set aside

1/3 cup sliced leeks

1/3 cup diced carrot

1/3 cup diced onion

3 Tbsp. unsalted butter

2 Tbsp. flour

1 cup chicken broth

mussel juice

salt & pepper to taste

1 cup heavy cream

2 Tbsp. chopped chives

• Soak mussels in cold water for 1 hour, drain and rinse in fresh water.
• In stainless steel saucepan, bring to boil the wine, parsley, shallots, garlic and herbs. Add mussels, cover tightly and, over high heat, steam just until mussels open. Remove from hear, drain juice and reserve. Allow mussels to cool, remove from shells, beard them and cut in halves.
• In heavy saucepan, melt butter, add vegetables and saute until transparent; dust with flour, stir for 2 minutes, add broth and mussel juice, bring to a simmer and cook for 15 minutes. Remove from heat, place in blender and puree.
• Put back on heat, add corn and bring to a boil; add cream and mussels, reheat. Sprinkle with chives before serving. (6 servings)

_________________

MICHIGAN CHERRY MUFFINS

~ Old favorite clipped from Detroit Free Press

2 cups flour

1 Tbsp. baking powder

1/2 tsp. salt

2/3 cup sugar

1 beaten egg

1/3 cup melted butter cooled to room temperature

1/2 cup sour cream

1/2 cup milk

2 tsp. grated lemon peel

1 1/2 cups pitted and halved Michigan cherries

(or defrosted and drained frozen)

• Preheat oven to 400-degrees. Spray muffin cups with non-stick vegetable spray.
• In medium bowl, sift together flour, baking powder, salt and sugar. In second medium bowl, stir together egg, butter, sour cream and milk. Mix wet and dry ingredients until just moistened. Fold cherries into batter. Fill muffin tins.
• Bake 20-25 minutes. (10-12 muffins)

AS THE GARDEN GROWS ...

~ Early April

(as the garden grows)

__________________

Say, on the noon when the half-sunny hours told that April was nigh,

And I upgathered and cast forth the snow from the crocus-border,

Fashioned and furbished the soil into a summer-seeming order,

Glowing in gladsome faith that I quickened the year thereby.

~ Thomas Hardy

SUNDAY NIGHT 'BIRTHDAY' SUPPER ~ TYROLEAN BEEF TENDERLOIN / RASPBERRY FOOL

~ PRIMROSE

(I Can't Live Without You)

The Language of Flowers

TYROLEAN BEEF TENDERLOIN

~ Perfect for a 'special' person on a 'special' day

(adapted from Jan/Feb Bon Appetit 1973)

__

1 5 lb. filet of beef

coarse salt & freshly ground pepper

2 cloves minced garlic

2 Tbsp. unsalted butter

1 large chopped onion

1 cup chopped mushrooms

1 chopped carrot

1/2 cup chopped celery

Herbes de Provence

(rosemary, marjoram, basil, crushed bay leaf, thyme and crushed lavender flowers))

2 6 oz. packages sliced Swiss cheese, divided

• Preheat oven to 400-degrees. Trim all fat and sinew from beef. Slash filet lengthwise and open, butterfly style. Sprinkle meat on all sides with salt & pepper. Massage in garlic.
• Heat butter and saute onion, mushrooms, carrot and celery until lightly browned. Cool.
• Spoon mixture onto cut surface of meat and sprinkle with 'herbes de Provence'. Dice one package of Swiss cheese and sprinkle over vegetables. Fold butterflied meat half over filling and fasten with string. Place in shallow roasting pan. Roast in hot oven for 40 minutes.
• Remove from oven and cut strings. Arrange remaining slices of Swiss cheese over meat. Return to oven and roast for another 5 minutes, until cheese melts.
• Let rest 15 minutes before serving.
• Arrange thick slices on platter surrounded by steamed asparagus (white or green) spears, sauteed mushroom caps, and roasted baby carrots. ( 6 servings)

_____

RASPBERRY FOOL

~ "A 'fool' is a traditional British dessert made of mashed fruit with cream or whipped cream, sometimes cooked, sometimes not. Gooseberries are a favorite. Although there have been some 'fool' recipes without fruit, it's thought that the dish known as a 'fool' began as mashed fruit with cream, as it is now. Therein lies a clue as to how it got the name 'fool': It's thought that the name 'fool' came from the French word 'fouler', which means 'to mash'." (The Penguin Companion to Food~ Alan Davidson)

_______

3 cups fresh raspberries

2-4 Tbsp. sugar or to taste

2 1/2 cups whipping cream

splash of Chambord (raspberry liquor)

fresh mint

• Mash (DO NOT USE FOOD PROCESSOR) raspberries with sugar, reserving a few perfect berries for garnish.
• Whip cream until soft peaks form. Add splash of Chambord, continue beating until stiff peaks form. Fold into puree, leaving streaks. Chill well.
• Spoon into parfait glasses and garnish with mint leaves and reserved raspberries. ( serves 8 )

SATURDAY EVENING POST ~ SALMON CAKES with SESAME GINGER VINAIGRETTE

GARDENING TIP: Itching to get in the garden? Sharpen your pruning shears then head to the local nursery. Stock up on fertilizer and pansies. Gather bulbs in bloom, cold tolerant flowers and several stalks of pussy willows. Arrange in pots and place by your front door to welcome spring and visitors.

~ welcome early visitors

______________

SALMON CAKES with SESAME GINGER VINAIGRETTE

~ great with leftover salmon (e.g. Orange-Teriyaki Salmon) or cooked special for this delicious dish

*

1 pound cooked salmon

4 Tbsp. dry bread crumbs

1/4 cup mayonnaise

1 large organic egg

2 tsp. Worcestershire sauce

1 tsp. Dijon mustard

1 tsp. coarse salt

1/2 tsp. white pepper

1/2 finely chopped red bell pepper

2 Tbsp. melted unsalted butter

Hungarian paprika

chopped green onions or chives

• In large bowl, gently blend salmon with bread crumbs. Set aside.
• Combine mayonnaise, egg, Dijon, red pepper and salt & white pepper. Gently mix together with salmon and refrigerate at least an hour.
• Using scoop, drop onto Pam sprayed baking sheet. Brush with melted butter. Sprinkle with chopped green onion or chives and a dusting of Hungarian paprika.
• Broil approximately 6 minutes or until golden. Serve over a bed of mixed greens, lightly dressed with Sesame Ginger Vinaigrette.

SESAME GINGER VINAIGRETTE

(From the Common Ground Cookbook)

3 Tbsp. spicy sesame oil

1 1/2 tsp. sugar

3 Tbsp. soy sauce

1 1/2 Tbsp. grated fresh ginger

3 Tbsp. rice wine vinegar

3 Tbsp. red wine vinegar

1/3 cup extra-virgin olive oil

1/2 tsp. coarse salt

1/8 tsp. white pepper

Combine ingredients. Gradually whisk in olive oil.

CAJUN SHRIMP JAMBALAYA

"Cajun food is poor people's food. If it moves, we eat it."

~ Chef Paul Prudhomme

____________

CAJUN SHRIMP JAMBALAYA

~ feel free to adjust seasonings to fit your palate and enjoy a taste of New Orleans at home

*

2 lbs. large peeled and deveined shrimp

1 lbs. skinned, boned & cubed chicken

1/2 lb. andouille sausage

1 tsp. coarse salt

1 tsp. freshly ground black peppercorn

1 tsp. white pepper

1/2 tsp. Coleman' s dry mustard

1/2 tsp. cumin

1/2 tsp. ground cayenne pepper

2 Tbsp. oil

4 cloves chopped garlic

2 cups chopped onions

1 cup chopped celery

1 large chopped green pepper

3 cups organic chicken stock

2 cups peeled, seeded & chopped fresh tomatoes

or 1 (14.5-oz) can diced tomatoes

1/2 cup chopped green onions

1 bunch chopped fresh parsley (reserve some for garnish)

2 bay leaves

2 cups long-grain rice

1 tsp. Tabasco sauce

• Combine salt, black & white pepper, cayenne, dry mustard and cumin. Rub into shrimp, chicken, and sausage, keeping each separate. Set aside while chopping vegetables.
• Heat oil in large heavy pot over medium heat. Add chicken and cook 8-10 minutes until browned. Remove.
• Add sausage and cook 5 minutes or until lightly browned. Remove.
• Add onion and cook 10 minutes until golden, scraping bottom often. Add garlic, celery and green peppers and cook until wilted. Pour in chicken stock and bring to boil. Reduce heat and add chicken & sausage. Simmer gently for 10 minutes.
• Add tomatoes, green onions, parsley, bay leaves & rice. Cover, bring to boil, reduce heat and simmer 20 minutes.
• Add shrimp & Tabasco sauce. Cover and cook 10 minutes more until liquid is absorbed and rice is tender. Remove bay leaves and adjust seasonings.

GOOD GRIEF! FORGOT YESTERDAY ~ NATIONAL PISTACHIO DAY

National Pistachio Day

~ a fun day missed!

(More trivia from the below site)

http://www.holidayinsights.com/moreholidays/February/pistachioday.htm

*

"National Pistachio Day is a nutty day. You can celebrate National Pistachio Day by eating them, and learning more about them. We're going to help with the learning part ... read on.

Nutty Pistachio Facts:

Pistachios grow on trees. They are native to the Middle East. Its a long wait to get the first nut. A pistachio tree takes 7-10 years to mature. California is the major producer in the U.S. Pistachios are harvested in September by machines that shake the trees. It less than a minute.
The red dye is added to the nuts is only due to consumer demand for the color. Its open hull is unique. The nut is ripe when the hull splits open. People in the Middle East call it the "smiling nut" and in China its called the "happy nut". Pistachios are nutritious, so eat them up! Celebrate today by eating Pistachios. They are great plain as a snack, in ice cream, and in a wide range of desserts. "

~ Garden primrose

(February flower of the month)

777777777777777

DELICIOUS PISTACHIO CRUSTED BAKED FISH

(4 servings)

(Whitefish, salmon, swordfish, snapper, grouper, etc.)

4 thick boneless fish fillets

4 tsp. extra-virgin olive oil

freshly cracked black pepper

juice of 1 lemon

4 ounces sweet butter

6 Tbsp. finely chopped pistachios

1/3 cup panko bread crumbs

2-3 Tbsp. chopped green onions

1 Tbsp. chopped parsley

Preheat oven to 400-degrees. Line baking sheet with foil. Spray with Pam. Place fish (skin side down) and lightly massage with olive oil. Sprinkle with cracked pepper.

Melt butter and combine with lemon juice, pistachios, green onions and parsley. Fold in panko crumbs. Pat evenly over fish fillets. Bake 12-14 minutes, depending on thickness. Serve with lemon wedges and favorite slaw.

EASY MONDAY NIGHT LENTEN SUPPER ~ RED WINE-TOMATO PASTA

PRIMROSE ~ FEBRUARY FLOWER of the MONTH

RED-WINE TOMATO PASTA

3 Tbsp. extra-virgin olive oil

3 minced cloves fresh garlic

3/4 cup red wine

1 (28-oz) can diced Italian tomatoes

2 heaping Tbsp. chopped fresh basil

1 heaping Tbsp. chopped fresh oregano

1 tsp. sugar

freshly ground black pepper

1 (12-oz) package good spaghetti (try whole wheat pasta)

1/2 pound shredded mozzarella cheese

1/3 cup freshly grated Parmesan cheese

slivers of freshly chopped basil

Saute garlic in hot oil over medium heat until browned, about 1 minute. Carefully add wine and next 5 ingredients. Bring to boil, reduce heat and simmer 20 minutes, stirring occasionally. Cook pasta according to directions. Drain. Stir in mozzarella cheese & Parmesan cheese. Toss to coat. Pour 1/2 tomato sauce over pasta, reserving some for top. Toss and serve with additional grated Parmesan cheese and slivers of chopped fresh basil.

llllllllllllllll

WHITE WINE-TOMATO & CLAM PASTA

Prepare sauce as above substituting dry white wine like a Pinot Grigio for red wine. Just before serving, add 12-ounces of chopped clams to tomato mixture.