Sunday, April 25, 2010
We did NOT eat turtle while we were in Gainesville, but we did enjoy a few southern foods.
The first day of competition we went to "The Swamp" - a well known eating establishment serving sandwiches, soups, salads and such with a fun outdoor patio and yummy beer specials on tap.
We enjoyed a lovely patio table, where Brian had the Mango Mahi Mahi sandwich, and I had the the Swamp Philly Cheese steak Sandwich, but if you read the fine print in the menu, you can substitute out the "cheese steak" for the fresh catch of the day, which happened to be Grouper. So imagine a yummy fresh grouper fillet grilled with onions, peppers, mushrooms and cheese, served in a hoagie bun - DELICIOUS!
During the meet, one fan returned to his seat with what looked to be a churro dipped in honey, and if not, it looked like a turkey leg.... it WAS a turkey leg. I had to check out the concessions for myself and see what else these crazy Floridians served at home meets. You don't have to settle for the standard hot dog, popcorn and nacho chips with cheeze-whiz at this place. UF served
"Southern Style Nachos, Turkey Legs, and Pulled Pork Sandwiches - with the pork pulled right at the concession stand.
The Crimson Club sponsored a fan lunch at TGI Friday's - and delivered a yummy spread of chicken fingers, dipping sauces, salads, and sandwiches.
Our Red Rocks defied the naysayers and easily qualified to the "Super Six" finals, but were undone there by the beam, and we settled for 6th place. Still, 6th in the country is nothing to sneeze at. Neither was the food we enjoyed during our journey to Gainesville.
GO UTES !
Sunday, April 18, 2010
Slice the scallions and jalapenos. (If you have fresh jalapenos, great, but if not, just use the ones out of the jar - they're oh-so-tasty, too.)
Spread on layer of tortilla chips in your favorite Nacho pan (everyone has one).
Open your can of re-fried beans and drop dollops of beans evenly, or close, on top of the chips. Next spread a layer of cheese, and top with 1/2 of the chopped scallions and jalapenos.
Bake for about 20 minutes at 350 - just watch and take it out when the cheese is melting.
Spread another thin layer of chips, top with cheese, scallions and jalapenos, and...
back into the oven for another 15 to 20 minutes - just watch and don't let the cheese burn.
YUM. Probably not too healthy, but it's fast and easy and oh-so-delicious.
You might mock me, but come on, it can't be "gourmet" every night, but it can always be yummy and delicious.
Sunday, April 11, 2010
Basic omelet ingredients:
Sunday, April 4, 2010
For this recipe we turn once again to Bunny and one of her secret Mormon family recipes.
Half hams were on sale at Rock 'n Roll Ralphs, just 88 cents per pound. I couldn't remember whether to get the Butt half (more rounded) or the Shank half (more pointy) - but the butcher said go with the Butt - less bone, more meat.
The important things here are 1.) make sure the ham is at room temperature before you bake it, and 2.) bake it covered tightly in foil to keep it juicy.
Remove the ham from its packaging. Place two 24-inch-long pieces of foil crisscrossed in an appropriate sized baking dish. Place the ham cut side down at the center of the pieces of foil. Brush or spread half of the Apricot Mustard Glaze over the ham. Bring up the ends of the foil and wrap the ham tightly. Let it stand at room temperature for 1½ hours.
Note: If you are baking a very large ham, you may need to use three pieces of foil to completely enclose the ham
Adjust the oven rack to the lowest position and heat the oven to 300°. Bake the ham until the center registers about 100° on an instant-read thermometer, 2 to 3 hours depending on the size of your ham (approximately 17 minutes per pound).