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February 24, 2006     Cape Gazette
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February 24, 2006

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I J m Continued from page 86 skimming off the foam and fat from the surface. Remove chicken and debone; return bones to the pot and set aside chicken meat. Continue to simmer over a low heat while you make the gumbo. GUMBO 1/3 C oil 1/2 C flour 1 lb okra, cut into 1/4-inch pieces I C chopped onions 3/4 C chopped celery 1/2 C chopped green pepper 1/2 C chopped green onion 2 garlic cloves, pressed 1/4 C chopped parsley I bay leaf 3/4 t thyme 1/2 t marjoram 1/2 t basil 16-ounce can whole tomatoes with juice 1/2 Ib cubed ham 1 Ib hot smoked sausage, sliced, fried & drained Salt and pepper, to taste 1 t Worcestershire sauce (optional) Cayenne pepper (optional) Tabasco sauce (optional First you make a roux: in a heavy dutch oven, heat the oil and stir in the flour, cooking over a medium-low heat, stirring regular- ly, until it reaches the color of peanut butter. Add the vegetables and cook over a medium heat until the okra is no longer stringy. Add the sea- sonings, tomatoes, chicken, ham and sausage. Strain the stock and pour into the gumbo. Simmer over a very low heat for 1 1/2 hours, stirring often to keep from sticking. Correct the season- ings and add hot sauces, as desired. Ladle gumbo into bowls of steamed rice and sprinkle with chopped green onions or parsley. Serves 8. SPICY SHRIMP LINGUINE 6 oz linguine 2 T butter 1 T olive oil 1 T garlic, minced 1/2 t crushed red pepper 8 oz shrimp, shelled & deveined 1 T lemon juice 1/4 t salt 1/4 C fresh parsley, chopped 2 t lemon peel Cook the linguine according to the package directions. Begin cooking the shrimp a few minutes before you drain the pasta. . Over a medium high heat, melt butter with the 0il in a large skil- let. Add garlic and red pepper, CAPE GAZETTE - Friday, Feb. 24 - Monday, Feb. 27, 2006 - 87 The king cake is the crowning touch for this traditional festive treat. any Mardi Gras-inspired Jack Clemons photo dinner. Wow guests with cook for 45 to 60 seconds (don't about 3 minutes. let the garlic turn brown). Stir in Mix in the lemon juice and salt, the shrimp and saute until pink, then add the drained linguine, parsley and lemon peel. Serves 2. Send Denise Clemons an email at capeflavors @ Continued from page 86 drunks ever since. That last was a gratuitous remark from an old cook. Most of these wines were stored in lovely vases, carafes and jugs with stoppers. Some of them can still be found. In my opinion, these are the only liquor or wine related items produced to date in China which are worthy of collec- tion. There is a wave of interest, as I mentioned earlier, on developing the wine industry there, due to the large (it is estimated that China has 300 million middle class con- sumers) number of possible con- sumers. To that end various Western businessmen are making in-roads. In my opinion the Chinese culture is prone toward beer and the fiery brandies pro- duced there and the middle class are known to be addicted to top shelf Scotch and Bourbon. It may be quite a time before they come around to the genteel European mode. Of the articles I read in the pur- suit of Ctiinese wines, the best was that written by lars Fredrikssen entitled "The Liquors of Luhzou" The entire article can be found . at Once on the homepage, look for the article in the center of the page. I think it is a fascinating read for anyone who has an inter- est in wine or spirits If you are a person who needs an eclectic collection in your cel- lar please look for these labels: Huadong's Chardonnay; Huaxia Dry Red; Beijing's Dragon Seal and Changyu's Chardonnay. Of the four, to date the best received has been the Huadong's Chard. It has won gold in both South African and European competi- tions, you wish to follow my best recommendation, try to buy some of these lovely china ves- sels. They can be used to beautify your cellar. I have noticed over the years that these vessels have grad- ually increased in value. A won- derful venue for locating them is E-bay. As a brief afterthought I wish to add, my research tells me, that it is the widely held belief of most Chinese males, that these brandies are aphrodisiacs. Although I am hardly an expert on the Chinese culture, there are so many references to various aphro- disiac laden foods and tinctures it is credible the population, at large, if you buy a case. It will be drink- holds these ideas closely. The ing well next year through at least rampant destruction of endan- 2015. This is a tightly focused ler gered species such as rhinoceros Cru. Very concentrated fruit with for their horns and tigers for their full, ripe, rich texture is found rid- "amulets" to supply this market, ing on an elegant, racy frame. The lends credence to these specula- nose is a bit oaky but it is also tions. I think it would be very dif- packed with black berry fruit. The ficult to take away a man's Viagra long finish is sweetly tannic but to be replaced with rice wine. Nor overall it is a well-balanced wine. will the old shibboleth, "wine is A bit of aging will buff any edges fine but liquor is quicker' do much to a smooth finish. to help implement this change. Of A second pick would be course that's just my opinion. Domaine du Pere Pape, Since I had no China wines for Chateauneuf du Pape, Crau de Ma you, I think it only fair to give a Mere 2001. This is a delightful few off the cuff selections, mouth full of black cherries and Marquis D'Angerville Volnay plums with a hint of licorice. The Champans 2003 can be bought for wine comes together in the glass $43/bottle or about $37 per bottle, to provide a smooth long finish. It can be bought under $25/bottle and will drink well through 2012. Finally, five former Yellow Jackets and St. Edmond's team members Andy Bokinsky, Travis Dorman, Brian Riggin, Justin Illian and Connor all won first place at the Henlopen Conference Wrestling Tournament on Saturday. I have shared so much joy with these five birds over the years, I could never tell it. Seeing them on top of the world for a day really made me smile. Congratulations guys and best wishes for your future. It's been a long enjoyable fide. 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