Thursday, May 12, 2016

Catalina Vegetable Delight.

I've mentioned I have vegan/vegetarian Hawthornelets now.
Cooking for them now is a true challenge for me,
but Rosie soldiers on.

I could never go to the dark side.
I love the meat.
I love the butter.
I love the cheese.
I love the eggs.

Funny thing, I don't eat a lot of red meat.
At all.
It's mostly seafood.
Shrimp, oysters, tuna, grouper, mahi mahi, flounder, whatever.

However, every once in a while, I crave red meat.
I always listen to my body.
I give it what it wants. 

And right now, I'm craving LIVER!
That's what catering to vegetarians has done to me. 

Today's dish
is a bright and beautiful vegetable mélange,
tossed with a Catalina dressing.
I cut strips of zucchini, squash, and
red, orange, yellow, and green peppers.

I had baby carrots which I sliced in half,
then blanched for 2 minutes.
Bring salted water to a boil,
toss in carrot slices,
cook for two minutes,
 then drain and rinse with cold water.

Mix vegetables together.

Mr. Hawthorne brought in some of my pretty roses.

Catalina Dressing
1/2 cup vegetable oil
1/4 cup ketchup
1/4 cup sugar
1/4 cup cider vinegar
1/4 cup minced onion
1 tsp ground mustard
1 tsp yellow mustard
2 tsp Lea & Perrins
2 tsp Texas Pete

kosher salt and freshly ground pepper, to taste

 Combine all ingredients except for oil, salt, and pepper.
Mix well.
Slowly drizzle in oil, whisking the entire time.
Keep whisking until you have a nice emulsion.
Season with kosher salt and freshly ground pepper.
Pour over vegetables and toss to coat.
Cover and refrigerate.
Give it time for all the flavors to meld.

Pour in the dressing.
Toss to coat.

Serve with yellow roses.

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