OCTOBER

OCTOBER

September 17, 2010

Company's Coming!

Welcoming the long awaited visit of family is finally here! Memories of visiting our own home and Mother and Daddy will forever be etched in our minds. The anticipation of being HOME, of walking into the kitchen and being greeted with hugs and enthusiasm that we were finally there....grandchildren running into their grandparents loving arms. Yes, this is what memories are made of.

One thing I most remember, are the smells. The wonderful and comforting aroma of my childhood home and looking forward to Mother's cooking. Sheer bliss! There was always something ready to snack on. Daddy had been busily baking cookies and Mother was preparing a delectable dinner of roast chicken and dressing, creamy and piping hot mashed potatoes and fresh green beans, along with one of her famous fruit salads which were usually loaded with whipped cream....I can still picture this...and smell the coziness of her kitchen!


Tomorrow we will welcome children and grandchildren. We want to make it easy, yet rich and memorable. The frost is on the pumpkin as we gather round the table to catch up on the latest funny thing the grandbaby is saying and how the job is going. We shall pour a glass of wine, light the candles and enjoy this wonderful seafood fondue!

Estelle's Seafood Fondue

4 shrimp, peeled and deveined
4 oysters blackened seasonings, to taste
Melted butter as needed
1 cup chopped spinach
4 mushrooms, sliced
2 ounces lump crab meat
2 tablespoons chopped green onion
5 ounces Monterey Jack cheese, grated
French bread Loaf
***Sauce***
2 tablespoons butter
2 tablespoons flour
1/4 onion, chopped
1 cup shrimp stock or water
1/2 cup white wine
1 teaspoon of cayenne
1 teaspoon salt
1 cup whipping cream

Make sauce and set aside.

Season shrimp and oysters with blackened seasonings (available in most supermarkets). Melt butter in hot saute pan, and saute shrimp and oysters, about 2 minutes per side. Add spinach, mushrooms, crab and green onion. Saute until mushrooms and spinach soften. Fold in sauce and bring to a simmer. Pour into heatproof dish; top with grated cheese. Place under a broiler until cheese melts. Use french bread slices as dippers.
Sauce
Melt butter in a saucepan; whisk in flour and chopped onion. Cook over medium heat until onion is tender. Slowly stir in stock and wine; whisk until smooth. Add cayenne and salt; Simmer 10 minutes. Add cream; simmer 5 minutes. Remove from heat and set aside.
Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.


"Laissez les bons temps rouler"

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