Saturday, June 26, 2010

Sounds Good to Me. A teaser!





Confession!
These aren't my photos but I promise they're temporary until I photog my own recipes and replace these stand-ins posthaste!!! Hey. I don't always stand around with a
wooden spoon in one hand and a Nikon in the other, k?

A couple things.

Requests for recipes from friends and family inevitably pop up for my version of "Springfield-style" Cashew Chicken, or Cashew Kitty, as we jokingly but frequently refer to it. I dunno. Some macabre local teenage myth of ethnic restaurants using unusual but convenient meats. Let's not think about that.

You guys are gonna LOVE this breading on the chicken! Its replaced our family chicken strip recipe for the last 14 years. And thank you, Mr. Leong, for the ingenious hybridization of southern and Asian cuisine - crispy fried chicken nuggets and a Chinese "gravy" we Ozarkers could identify with. For us, Mr. Leong, you are to Asian cuisine what Julia was to French. Start small, start simple. Now, some 50 years later, sushi, Cantonese, Thai, etc - all Springfield favorites. Awesome.


Okay! Our version is on the menu of posts of family favorites I'll try to get to soonly.

Oh! Oh! Oh! Want a GREAT recipe and all the tricks for the world's yummiest Shrimp Po' Boy? Or Shrimp n' Oyster Po' Boy, however ya like it. Fully dressed of course... (psssst. capers make the remoulade, which is what I use as my po' boy sauce. top secret, that.) I've literally seen this sandwich knock the breath out of people. No joke. I don't what it is that makes po' boys so addictive...

How about a simple and light recipe for Creamy Carrot Soup, from the old Tea Room in Mountain Home (a favorite spot for dress-up destinations when I was a little girl)? So delicious and summery and PERFECT with crunchy bread and butter and a very light salad of baby greens and white wine vinaigrette. I believe it was Ms. Pat Graves that graced us with that recipe.

How about a great Hummus recipe? Served with briny kalamata olives, cubed feta, and perfectly toasted pita triangles. We make a meal of that often in the hotter months of our summertime. Glass of slightly sweet and oak-y Chardonnay to offset the vinegar-y tang of the olives and feta and the slight heat of the garlic and cayenne in the hummus. Ummmmm. Refreshing! And food SHOULD be in the summer, don't you agree?

I'll even sneek the recipe to you for my husband's family's Oatmeal Lace Cookies. Light and crispy and not too sweet. Sooooo divine with vanilla bean ice cream (homemade if you're one of the lucky ones!).



Let me think on it a bit, guys. I'll get some really great summer EATS! up soon soon soon! Its going to be stroganoff and chili days before we know it.


LET"S ENJOY OUR GORGEOUS SUMMER!





Love what you see when you walk out your front door.