I'm a Shameless Copy Cat - Hot Tomato and Mango Sorbet Soup

This is a confession of sorts. I stalk bloggers, all kinds of bloggers, but especially those who exhibit a love affair with food and entertaining. Several months ago, I began a stalker love affair with a FANTASTIC lady who happens to live in the Atlanta area. She simply exudes food, entertainment and hospitality and along with being one of the sweetest people I've NEVER met, I fell in love with her and her blog. Her name is Patti, a self-professed hospitalityaholic and creator of the blog, Anatomy of a Dinner Party. I'm not quite sure that hospitalityaholic is a big enough word to encompass all the greatness that Miss. Patti is.

Well a weekish or so ago, Patti posted an entry that immediately captured my attention, Hot Tomato & Mango Sorbet Soup. Now I don't know about y'all, but my country self had never heard of such, but was absolutely intrigued by the combination of flavors. I knew I HAD to make that soup! Well, I got a little sidetracked for a few days, but I finally got around to making it today. I was out of homemade sorbet, so cheated with a commercial brand . Since Patti said it was SPICY so in New Orleans fashion, I added cayenne to the tomato soup and OMG this stuff was DELICIOUS!!! A spicy, cool, basil-y bowl of tomato soup goodness, with BACON on top!! This soup was so good that I didn't even bother to sit down to eat it and I am not ashamed. As odd as this might sound, don't let it stop you. Enough about me carrying on about the soup. Here are the pics and yeah, I know the bacon is a bit crispy.

Sending out a HUGE thank you to Patti and Chef Matt Murphy at M Bistro - The Ritz Carlton New Orleans!! Looking forward to having this many, many more times.

Sheila Denise

Spring Rolls TSE Style

I've been on a sushi-ish kinda kick for the past few weeks and while scratching that itch, I also stumbled upon some really good spring rolls. I'm sure they're referred to as some other kinda roll as well; however, for today's purpose, I'm calling them spring rolls. The wrappers used to make them are rice wrappers and they're very fragile discs (or squares), that you wet to make them pliable.

Lunch today was sushi from Publix--made while I waited. As as I was enjoying my sushi and praying that the top of my head wouldn't blow off with each bite (I'm an idiot for wasabi) , I decided that dinner would be spring rolls.
I knew that I wanted to include shrimp, Phillips Lump Crab, rice noodles, mango and basil. The more I thought about it the more fillings I wanted to include, so I ended up with the previous five ingredients as well as bean sprouts, jicama and arugula. Now I'm pretty sure arugula is waaaaaay outta place in this scenario, but I didn't have any "regular" greens.

This was my first attempt at making spring rolls and I knew I needed to shut off all outside interference--I was about to get down to business and needed to focus. Turns out I was so darn focused that I left out the rice noodles. After I stood back and admired my not-so-great wrapping work, I looked over on the other counter and saw the noodles!! What's a girl to do?? When the noodles are left out, you use them as a landing strip for the spring rolls, that's what!
I also made a quick peanut sauce with smooth peanut butter (with honey), Sriracha sauce, soy sauce and mango nectar. It's as yummy as it is simple.
The entire process was not as scary as I'd thought and overall, I'm pretty pleased with my first attempt, but as many of us, I want to perfect my rolling skills. These things have more wrinkles than the wrinkly-est Shar Pei. Is there anyone out there who wants to take me under his/her wing before I take a syringe of Botox to these suckers? Anyone???

Sheila Denise

Icy Treats for Summer Heat - Popsicles

Although summer didn't officially begin until last Monday, here in Atlanta, we've been enjoying/suffering through 90+ degree temperatures for a few weeks. I took this shot on Friday afternoon. As one who's not a friend of the scorching heat, I've inhaled more cold liquid concoctions than I can count, but hydration is key, so if it's cold, I'm all over it.

While at the Peachtree Road Farmers Market yesterday, my foodie bud, smileyeats decided to brag and shared a photo via Twitter of a delicious looking Cucumber Mint popsicle he was gnawing on from Fresco Pops. He commented that is was quite tasty, his exact words were, "It was AWFULLY tasty - not too sweet and the cucumber was very cooling". I'll admit, that I immediately became envious...I wanted a popsicle too!!

So, I dashed to the kitchen to discover the only things I had on hand were a watermelon, a mango or two and several limes, so I decided to combine mango and lime. So I got to cutting, zesting and blending and voila--I had enough concoction for four popsicles! I took this photo on the patio in honor of the very spot I'd be in when I indulged in my goodies.

Well this afternoon, I was ready for my little taste test and let me tell you...this is the perfect combination for my jealous little tastebuds. Just the right amount of everything--mango, zest and juice.

This is the popsicle mold I used for making my icy treats. As you can see, the stick/drip holder is attached. You don't have to get all fancy-smancy--paper cups and popsicle sticks will do just fine, but regardless of how you choose to make them...MAKE THEM!!! The flavor combinations are absolutely endless. Juice, pureed fruit, a splash of tequila/rum/vodka, yogurt, pudding--you get the idea.

Happy summer y'all!

Sheila Denise

Crabcakes!!

I simply see no reason to limit myself to celebrating on just the actual date of my birth, so I celebrate from August 1 through Labor Day. Needless to say, the celebrating has completely interfered with my blogging ability. Having fallen off the blogging wagon, I'm attempting to redeem myself after being MIA for weeks. I've been caught up in the excitement of summer/my birthday. So here I am, on the last day of a five day hiatus from work and thought I'd clear a few photos from my camera.

At some point during August, I did manage to cook a meal or two and I actually have proof and thought I'd share a few photos with you.

I had a container of Phillips Seafood Lump Crab meat and decided to make crab cakes. I used this recipe from their website and I must say, they were just what I wanted. Crab cakes with minimal filler--what more could I ask for??

Here they are ready for an hour of refrigeration. I didn't want to take any chances with them falling apart.
In their olive oil and butter bath:
They didn't fall apart during the "flip" episode:
Out of the tub, drained and ready to eat:
On a comfy bed of black bean and mango salsa (with red onion, jalapeno, avocado and lime juice):
This was truly one of many high moments of August.

Sheila Denise

Spring & Summer Equals Salsa!!!

Salsa is one of my favorite sides during the warmer months. It's extremely easy to make and you can use practically anything to make it. From the typical tomato-based, to fruit-based, to corn-based, salsa can be the perfect addition to most of your meals. I officially moved into salsa mode a couple of weeks back when I discovered and made a strawberry salsa. I've been craving salsa since that very day.

After a day of kinda sorta Spring cleaning, it occurred to me around 6PM that I had skipped lunch after having an apple for breakfast and I was a little hungry. I had to make something light and quick, so I decided on shrimp and scallops with mango and black bean salsa. One skillet and one bowl, what could be better?? My impromptu meal was delish.

Mango & Black Bean Salsa
1 mango, diced
1 can black beans, rinsed
1/4 small red onion, diced
1/2 jalapeno pepper, diced
handful of cilantro, chopped
juice of 1/2 a lime
sea salt, optional

Toss all ingredients together. Let sit at room temperature for about 10 minutes to allow flavors to blend.

This is delicious room temperature or cold and pairs well with seafood, chicken and pork.

Sheila Denise

Shrimp with Mango and Black Bean Salsa Summer 08

I was clearing off a few media cards tonight and found some photos of two of my favorite things--shrimp and mango & black bean salsa. This was my default meal most of the warm months last year. I was a constant fixture at Costco, during their Seafood Road Shows. I have become addicted to their colossal shrimp and their HUGE scallops. Enough of my rambling...I have magazines to peruse.


Sheila Denise