We have a Guest Chef this Week

We have a second "Guest Chef" with us this week.  Tuesday I'll give you a little background on my friend.  On Wednesday the "Guest Chef" will talk about working with fish and seafood.  Of course, on Friday, the "Guest Chef" will give us a recipe for "Pecan Crusted Catfish."  I'll give you more about the "Guest Chef" tomorrow.

Last week my wife and I, along with six others, went to Cabo San Lucas.  I picked up some great ideas for food and worked with a chef at our resort.  I am trying to get him to be my "Guest Chef" in late April so we can have some ideas for "Cinco de Mayo" parties.  He gave me a few recipes and they will appear in this blog over the next few months.

I had a neat experience while there one night.  I was able to watch a lady roll cigars.  She can roll around 75 cigars a day and does a beautiful job.  I had a great conversation with the General Director of "The Castle Cigars", Daniel Alonso Rodriquez.  The seeds of the tobacco plants were from Cuba but are grown in Mexico.  This makes for a great cigar.  You can check it out at Castle Cigars.

This first week back is going to be busy.  I have an interview on Thursday (26th) morning between 8:00 and 8:30 AM on the radio.  The station is "Classic Hits 100.1 KKWK.  If you can pick it up, I hope you listen in.

Then on Saturday (28th) I have a book signing from 1:00 to 3:00 PM at Hastings Bookstore in St. Joseph, Missouri.  Please stop by if you get a chance and say "Hi."  I'm not sure yet just what I'll be sampling that day.  I'll be stopping in to see them today and go over the setup and make sure it is alright to sample a little food in the store.

Have a great week and please tell a friend about this food blog.  Thanks.

Rum Party Punch

Rum Party Punch

(about a half gallon)

Ingredients:

1 12 oz. can Frozen Orange Juice, thawed

1 12 oz. can Frozen Lemonade, thawed

1 10 oz. package Frozen Strawberries (not whole), thawed

1 ½ cups Light Rum (your choice)

1 liter 7-Up, cold

Directions:

In a gallon size container, mix together the first 4 ingredients and refrigerate until time to serve.  Just before serving, add the 7-Up to the mixture and blend.  Serve with 6 to 8 oz. cups in a punch bowl or other serving container.  Use some ice cubes or an ice mold to help keep cold.

Note:               To make for non-alcohol users, just omit the rum and serve.

Ideas for Future Efforts

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Vodka Party Punch

Vodka Party Punch

(about a gallon)

Ingredients:

1 12 oz. can Frozen Orange Juice, thawed

1 12 oz. can Frozen Lemonade, thawed

1 32 oz. bottle Cranberry Juice

1 qt. Vodka (your favorite)

4 12 oz. cans Squirt, cold

Directions:

In a large container (preferably a gallon & a half), mix the first 4 ingredients well and refrigerate until party time.  Just before serving, add the Squirt to the mixture and blend well.  Serve out of whatever container or punch bowl you have using 6 to 8 oz. cups.

Note:               You can make this punch without alcohol.  Taste after making

                           and add a little water if needed to correct taste.

Idea for Future Efforts

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Rum Party Punch

(about a half gallon)

Ingredients:

1 12 oz. can Frozen Orange Juice, thawed

1 12 oz. can Frozen Lemonade, thawed

1 10 oz. package Frozen Strawberries (not whole), thawed

1 ½ cups Light Rum (your choice)

1 liter 7-Up, cold

Directions:

In a gallon size container, mix together the first 4 ingredients and refrigerate until time to serve.  Just before serving, add the 7-Up to the mixture and blend.  Serve with 6 to 8 oz. cups in a punch bowl or other serving container.  Use some ice cubes or an ice mold to help keep cold.

Note:               To make for non-alcohol users, just omit the rum and serve.

Ideas for Future Efforts

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Easy Guacamole

Easy Guacamole

(2 cups plus)

Ingredients:

2 Avocados

1 Tomato

1 Scallion (green onion)

2 tbsp. Fresh Lemon Juice

½ tsp. Salt

Tabasco Sauce, to taste

2 4 oz. cans Diced Green Chilies

Directions:

Cut each Avocado in half and remove pit.  Using a spoon, scoop out the green pulp of the Avocado and place it into a blender or food processor.  Next, core and quarter the tomato before adding to the Avocado.  Remove the ends of the scallion and cut into 1 inch lengths and add to Avocado mixture.  Add the lemon juice, salt, Tabasco and chilies to the mixture and blend/process until smooth.  Place in a serving dish and cover with plastic wrap/film and refrigerate at least one hour before serving.  The recipe can be made the day before-see note.

Note:               Avocados will turn dark because of the air.  To keep this from

                           happening when you cover with plastic wrap/film, place it right

                           on the dip.  Be sure to press out any air between the dip and

                           the covering.  This will keep the beautiful green color from

                           turning on you if made the day before use.

Ideas for Future Efforts

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Party Shrimp Dip

Party Shrimp Dip

(8-10 servings)

Ingredients:

1 8 oz package Creamed Cheese, room temperature

½ cup Chili Sauce

½ cup Mayonnaise

¼ cup Yellow Onion, fine dice

1 tbsp. Horseradish (give or take to meet your heat level

1 4 ½ oz. can Tiny Shrimp, drained & chopped

Directions:

In a medium bowl, blend the chili sauce into the cream cheese using a hand mixer starting on low.  Then add in the mayonnaise, onion and horseradish until well combined.  Fold in the shrimp with a rubber spatula and put into a serving dish with sides no higher than 2 inches.  Cover and refrigerate at least one hour before serving.  Serve with crackers, pita chips or toasted/grilled pita wedges.

Note:                This dish can be made the day ahead to help with the last minute

                            details before the party.  Remember to set out about 15 to 30

                            minutes before service to make it easier for the quests to dish up.

Ideas for Future Effort

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Super Bowl Party Food & Drink

I would like to "THANK" all of you for helping me break the 5,000 mark on hits to this blog.  "Cabana Boy Cooks" has only been up and running for 40 weeks.  Today starts the41st week and we are now averaging over 200 hits a week.  The blog hits have more than doubled since the release of the cookbook in late October.  Again, "Thank you" for the support.

My first article in the Nodaway News Leader has appeared.  The feedback that I'm getting is very favorable and  people are excited about the column coming each month.  I sure hope it helps some get cooking and gain a little knowledge about their way around the kitchen.

In this week's blog, I'm doing 4 recipes to hopefully help you with planning your "Super Bowl Party."  I had planned on having another "Guest Chef" this week but we're running a little behind.  The "Guest Chef" will be the following week and so I moved the "Super Bowl Party" stuff up a week.

When planning a party (big or small), you can't leave everything to the last minute.  The 2 snack/food recipes this week can be made the day before and are really quite easy.  They will appear on Wednesday and Thursday in the blog.  The "Easy Guacamole" recipe is so much better than buying one of the pre-made ones from the store.  "Party Shrimp Dip" is the other recipe.  It is easy to make and can use a variety of dipping tools (crackers, pita chips, toasted or grilled pita wedges and even fresh vegetables).

On Friday's blog, I have 2 punch recipes.  If you are going to do more than just offer beer and wine as a beverage at your party, these make good sense.  Both recipes can be made with or without alcohol in them.  The punches can help to cut down costs over individual beverages such as canned soda (pop) for the younger ones or those of age ones not into alcohol.  Both recipes start with the same base but have other ingredients that give you a totally different taste.

I guess by my putting these out a week sooner than planned, you could even give them a test run for the Divisional Championships this coming weekend.  That way you can taste and decide if you want them as part of your "Super Bowl Party" on February 5th.

Have a great week and I hope all your teams win and move on towards the big game.  My WIFE says "GO PACKERS" as she is originally from Wisconsin.  I believe she has even bought me a Green Bay Packer's shirt this year.  Happy Cooking & Eating!

Potato Soup

Potato Soup

(a little short of a gallon)

Ingredients:

6 slices Bacon (thick slice)

2 stalks Celery, chopped

6 Scallions (green onions) green & white parts, divided

3 tbsp. All Purpose Flour

4 lb. Red Potatoes, peeled, ½ to 3/4 inch cubes

4 cups Water

4 cups Milk

1 1/2 tsp. Celery Salt
1/2 tsp. Salt

½ tsp. Black Pepper

Shredded Cheddar Cheese, for garnish (optional)

Directions:

Lay the bacon slices on top of each other and slice in half lengthwise.  Then slice the bacon the other direction making ¼ to ½ inch wide pieces.  In a 6 to 8 quart pot, cook the bacon pieces over medium-high heat for about 5 minutes.  Add the celery and white parts of the scallions to the pot and continue cooking another 10 minutes.  To this mixture add the flour and stir continuously for about 2 minutes.  Next add the potatoes and water and bring to a boil.  Turn the heat down to medium-low and cook until potatoes are done (about 20 to 30 minutes).  In a separate sauce pan, heat the milk but do not let it boil.  When potatoes are done, add the warm milk to the pot.  Now add the celery salt, salt, pepper and the green part of the scallions.  Mix well, taste and adjust seasoning as needed.  Serve in bowls and garnish with the shredded Cheddar Cheese.

Note:                I like the red potatoes but you can use Russets or Yukon Gold

                            too.

Note:                To make the soup for a vegetarian, omit the bacon and use 3
                            tbsp. of butter instead.

Ideas for Future Efforts

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