Tuesday, February 2, 2010

What Marion And Rosie And Mr. Hawthorne Ate Saturday, January 30, 2010.

Let's eat our way through Saturday, shall we?
For breakfast: toasted naan (courtesy of Marion) Bass sausage slices cocktail smokies sauteed cornbread with salsa scrambled eggs and cheese Sustained by this hearty repast, I started on my Sauce Gribiche to serve with some pig head roulade slices I'd been saving for a special occassion.
My ingredients: shallot capers cornichon Dijon mustard red wine vinegar (homemade by Maxine) extra virgin olive oil boiled egg Italian parsley chives
I finely chopped the egg and minced the parsley, chives, shallots, capers, and cornichons.
Add in the vinegar.
A little mustard.
Olive oil.
Mix well. Refrigerate. Next, I decided to make Spanikopita.
Spanikopita 1 large onion 1 bunch green onions 1 9 ounce bag spinach parsley dill 3 eggs 1 7 ounce package Feta cheese 3/4 cup cottage cheese 1 1/2 sticks butter Phyllo sheets Saute the onions in a little olive oil for about a minute. Add in chopped spinach, stirring, to coat with oil. Add a little water to steam the spinach. Cook until water evaporates. Stir in parsley and dill. Mix 3 eggs with feta and cottage cheese and add cooled spinach mixture. Melt butter. I used one package of Phyllo sheets. (There are two in a box.) Butter a 9 x 11 pan and start layering half of the phyllo sheets, horizontally, vertically, brushing each sheet with melted butter. Pour in spinach mixture. Pull edges of first phyllo sheets over top of spinach, brushing with butter. Layer the rest of the phyllo sheets over top, brushing each sheet with butter. Bake at 350 degrees for 45 minutes. Take out and brush top with more butter. Return to oven for 10 more minutes.
Chop the onion, green onions, and spinach.
Add to olive oil and saute for about a minute.
Add in spinach. Saute.
Add in just a little water to steam the spinach. Let it evaporate.
Stir in parsley and dill.
I whisked the eggs.
Added in the cottage cheese.
And the feta.
Break up the feta.
Add in the spinach mixture.
Brush pan with butter.
And start layering. With phyllo.
And buttering and layering. I had to apologize to Marion since I Semi-Ho'd this dish. I used store bought Phyllo instead of making my own. And yes, I feel filthy.
Pour in spinach mixture.
Smooth out spinach.
Pull edges over. Butter. Continue layering and buttering with the rest of the phyllo.
Score spanikopita.
Bake in 350 oven for 45 minutes. Brush with more butter. Return to oven for 10 more minutes.
Spinachy. Cheesey. A goodly accompaniment.
Here's what was left of Celine. I've been waiting for a special occasion to serve this and with Marion here, this would be my special occasion. If you'd like to see how this little log of pig came to be you can click on the links: Step 1. Step 2. Step 3. Step 4. Step 5. Step 6.
Here are my sliced medallions.
Each one is different since there are different types of meat making up the rounds.
Slather with a little Dijon mustard.
For the coleslaw: Cabbage. Carrot. Green and red pepper slices. Small onion.
Mix all together. Add about a tablespoon of sugar and some salt and pepper.
About a tablespoon of vinegar.
A little mayo.
Mix well.
I sauteed the medallions in a little olive oil and butter, until nicely browned.
Drain on paper towels.
OYSTERS AND SOFTSHELLS Mr. Hawthorne is in charge of the soft shells and oysters. Soft shell season is in the spring but we always freeze a few so we can satisfy a wintertime jonesin' for these crabbies.
Here's Mr. Hawthorne's fry station. From left to right: flour with Old Bay seasoning egg 1/2 flour 1/2 semolina flour with Cajun seasoning
Mr. Hawthorne is using a blended peanut oil. Only takes about 45 seconds and these babies are done.
Drain on paper towels.
Battered soft shell ready for the oil.
Soft shells and oysters.
Spanikopita at front right. Braised stuffed pig's head to right above spanikopita. Soft shells and oysters in middle.
A plate of oysters with toppings. Spinach with parmesan, shallots, cream, sherry, Ritz, and panko. Salsa with tortilla crumbles and mozzarella cheese.
Oysters and soft shells.
Braised stuffed pig head with Sauce Gribiche.
Feast your eyes.


Kathy said...

Oysters & pig snout? Uh, Rosie, I'm glad I didn't visit with you on Saturday. :-)

Rosie Hawthorne said...

Chill, Kathy.
You need to expand your horizons
and palate. ;)