I have always loved fruit, and in the past year or so, crave it so badly at times I think that I am lacking something in my system.

Rosie knows this, and is always trying new things to tempt my taste buds. This weekend, I cooked a great chicken with a garam masala rub on the grill, and she made potato salad, baked beans, and a yummy fruit salad. I have to share this recipe - it is to die for!

Orange Cream Fruit Salad

1 3.5 package fat-free sugar-free instant vanilla pudding mix
1 cup skimmed milk
2 tsp vanilla extract
1/3 cup orange juice concentrate, thawed
1/2 cup fat-free sour cream
1 20 oz can pineapple tidbits, well drained
1 15 oz can diced peaches, well drained
1 11 oz can mandarin oranges, well drained
1 lb strawberries, cleaned hulled and sliced
1/2 cup fresh blueberries
1 cup red seedless grapes, halved

In medium mixing bowl, combine pudding mix, milk, vanilla and orange juice concentrate.
Beat w/ electric mixer on medium speed for 2 minutes
Mix in sour cream
In large salad bowl. combine fruits.
Gently mix in orange dressing.
Cover, refrigerate for at least 2 hours.
Serves 10

This is a great recipe. Try it, you’ll like it!

Peace,

Charlie~

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I am always looking for something new and different. As I have always loved hot and spicy food, I constantly look for new things that will please the palate.

In the latest issue The National Geographic Magazine - one of my favorite things in life — I found a recent article about the town of Maurice, Louisiana. I love the section NGM has that tells about life in zip code areas. Maurice, Louisiana’s zip, 70555, population 800, was in the November issue.

Maurice is famous locally for three things. The City Bar, who’s motto is “Not Just a Tradition, but a Lifestyle”, a speed trap that is listed on the Speed Trap Exchange website, and Hebert’s Specialty Meats.

Hebert’s Specialty Meats is the home of the “turducken“. Man, what a treat this appears to be!

A “turducken” is a deboned turkey, stuffed with a deboned duck, stuffed with a deboned chicken, and packed with either cornbread or pork stuffing. Stuffing options include alligator, crawfish, and shrimp. Seasoned with good old Cajun spices, it would be a feast for a king.

The story goes that Hebert’s started making this culinary delight in 1985, when a local farmer, with birds in hand, requested the soon-to-become house specialty. Now, Hebert’s sell about 3,330 turduckens a year, at a price of $59.95 USD each. An 8-10 pound turducken will feed about 15 people. For larger gatherings, they have a 14-16 pounder that will feed 23 people for 10 bucks more.

Out of curiosity, I did a Google search for “Hebert’s Specialty Meats” and sure enough, they have a website through which you can purchase a turducken for a holiday meal. Hebert’s will ship anywhere in the US via FedEx. Shipping prices are a bit high, but you can rest assured it will come to you without fear of spoilage, for they vacuum seal the turducken, pack it in Styrofoam boxes and use dry ice to keep it frozen.

This isn’t your typical lo-cal meal. An 8 ounce portion will gain you 430 calories, with 25 grams of fat. If you are looking for a big meat experience, however, such as for Thanksgiving or Christmas, then I think this would be a splendid choice. Rosie and I plan on getting one for Thanksgiving, and inviting the family over to share a festive meal.

Hebert’s warns that you should plan ahead if ordering a turducken, especially around the holidays. Thanksgiving and Christmas are their busiest times.

Try something different this year! How about a turducken stuffed with blue crab and shrimp?

Peace,

Charlie~

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While serving overseas, I had the opportunity to spend time in Yokosuka, Japan. Being a farm kid, I was truly amazed at the people, the culture, but most of all the cuisine. I have never been the same. Now, it is Oriental food I crave when nothing seems right. Be it from Japan, China, Thailand or Okinawa, the food is the best there is. If I had to make my choice of any food in the world I could eat, I would be torn between Oriental and Mexican. Methinks Oriental would win out…

Here is a great recipe for Goyza. You probably know them as “pot stickers” or “dim sum”. Regardless of what they are called, they are very good to eat, and make an elegant appetizer for a social buffet. This recipe of course has the good ol’ Allnut twist. Rosie accuses me of never leaving a good recipe alone, but always loves the foods I come up with. (She “allows” me to cook.)

Because the holiday seasons are upon us, I will be posting a lot of this kind of recipe.

Enjoy…

8 leaves of Napa cabbage, finely chopped
5 cups water
5 chicken bouillon cubes
3/4 lb. ground pork
2 scallions, white only, minced.
1 tbsp. parsley
1 clove garlic, chopped
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. sugar
2 tbsp. cornstarch
1 tbsp. dry sherry
1 tbsp. light soy sauce
1 pkg. gyoza or potsticker wrappers(round ones, found in Asian markets)
2 slices fresh peeled ginger, finely minced
1 egg
1 tablespoon sesame oil
2 tablespoons rice vinegar

Boil 5 cups of water and add 5 chicken bouillon cubes. Mix until fully dissolved.
Combine pork, cabbage, carrot, scallions, ginger, parsley, salt, pepper, sugar, cornstarch, soy sauce, and sherry.
Place a spoonful of filling in center of wrapper and brush 180 degrees of wrapper lightly with water and close potsticker. Press firmly or use your fingers to pinch edges together.
Add 1/2 tablespoon peanut oil to non-stick skillet over medium heat. Arrange gyoza in pan just barely touching each other. Brown on one side only until it forms a golden brown crust.
Add 1/2 cup chicken stock and bring to a boil. Cover; reduce to a slow boil and steam for 8 minutes.
Remove the cover and cook over medium heat until all the liquid is absorbed and fully cooked. Repeat the steps until all the gyozas are cooked.
Try cooking in 2 pans full at one time to speed the process.

Peace,

Charlie~

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