« Newer Entries  
 
Email This Post Email This Post

Scalloped Edges

By OceanOfferings, on August 2nd, 2010%

Scalloped Pie Crust Edges

What a great idea, using a small scallop shell to decorate the edge of pastry! Simply press a small scallop shell into the dough’s edges.

Country Living Magazine came up with this creative, decorative technique.

Share
Leave a comment   Entertaining, Recipes   , , , , , , , ,  
Email This Post Email This Post

Celebrate a sunny day…

By OceanOfferings, on August 2nd, 2010%

Beach House Glassesor balmy evening by the water’s edge, be it the sea, the pool or with memories of trips to the shore, with our ultra-cool and completely unique, Beach House Glasses.

The waves rippling across the glasses evoke a lovely, simple tranquility you can only find at the beach.

Each glass is mouth blown, hand etched and hand painted.

Available glasses include martini, 14oz wine and a footed bowl.

Relax and Enjoy!

Here are 3 Peach Martini recipes you might want to try. Which is your favorite?
2 ounces vanilla vodka
1 ounce peach schnapps
2 ounces peach nectarine
1/2 ounce fresh lime juice 		OR 2.5 ounces vodka
1 tbsp peach schnapps
splash cranberry juice 		OR 3 ounces peach vodka
1/2 ounce triple sec
Pour ingredients into shaker, add ice and shake. Pour into chilled martini glasses and garnish with a slice of peach.
Share
Leave a comment   Coastal Gifts, Entertaining, Recipes   , , , , , , , , , , , ,  
Email This Post Email This Post

Gorgonzola & Sun-Dried Tomato Burgers

By Melinda, on July 29th, 2010%

Gorgonzola & Sun-Dried Tomato BurgersOn the boat, grilling is the only way to cook! No pots and pans! I like to do all the prep work earlier in the day – chopping vegetables, making salads, marinating meat, etc., so when it is dinner time the work is done.

Last night we grilled Gorgonzola & Sun-Dried Tomato Burgers – yummy!

  • 4 ounces Gorgonzola, crumbled
  • 3 ounces chopped sun-dried tomatoes in oil
  • 2 cloves of garlic, finely chopped
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1 1/2 pounds ground beef

    • Combine the all the incredients, form into patties and grill.

    What is your favorite grilling recipe?

    Seashell Serving Tray

    Seashell Serving Tray
    Fish Stix Flatware

    Fish Stix Flatware
    Melamine Dinnerware

    Melamine Dinnerware
    Share
Leave a comment   Entertaining, Recipes   , , , , ,  
Email This Post Email This Post

Stuffed Fillet of Sole

By OceanOfferings, on July 7th, 2010%

Gyotaku“GOURMET FARE”

1 cup dry bread crumbs
1/8 cup grated Parmesan cheese
½ cup margarine, melted
1 tbsp. lemon juice
1 tbsp. sherry wine
Salt and pepper to taste
2 lbs. fillet of sole
2 tbsp. flour
2 tbsp. margarine
1 cup milk
1 cup grated Velveeta cheese
3 tbsp. sherry wine (or less)

 

Stuffing: Mix bread crumbs, Parmesan cheese, ½ cup melted margarine, lemon juice, sherry wine, salt and pepper.

Wash and dry sole. Place small amount of stuffing in each fillet and roll. Arrange rolls of fish in buttered baking dish.

Sauce: Melt 2 tbsp. margarine; add flour and mix until smooth. Gradually add milk and bring to a boil. Add cheese and heat until melted. Add sherry and bring to a boil. Pour sauce over fish rolls. Bake uncovered at 325 ° for 30 minutes.

The fish rubbing process also known as Gyotaku, began two thousand years ago in the Orient. It was originally done to document species and sizes of fish. It then transformed into an art form.

The Gyotaku technique allows for a truly accurate image of all the details in each fish. The basic method remains relatively simple. Apply paint or ink to the actual fish and lay your paper or canvas on top of it. Then rub over the entire fish and gently peel the paper off to have a look at your new creation.

Each rubbing is unique! Check out all our Gyotaku Fish Art and Placemats

Share
Leave a comment   Recipes   , , , ,  
Email This Post Email This Post

Shrimp Curry

By OceanOfferings, on June 30th, 2010%

“A DELICIOUS AND FUN MEAL!”

½ cup finely chopped onion
2 cloves garlic, minced
4 tbsp. butter
¼ cup flour
2 tbsp. curry powder (or more to taste)
½ tsp. powdered ginger
1 tsp. salt
2 cups chicken broth
1 cup light cream
3 cups cooked and peeled shrimp (1 ½ pounds uncooked small shrimp)
slices fresh lemon

Saute onion and garlic in the butter over low heat, until wilted. Stir in flour, curry, ginger and salt. Add broth and cream. Blend and cook until thickened, stirring occassionally. Add shrimp and lemon juice. Continue cooking until shrimp is heated. do not boil!

Serve over hot rice.

Serve with toasted, pita bread (split) with butter and garlic spread.

Serve with all or some of the following garnishes: (“Let each guest pile them on – don’t worry what it looks like…”)

  • chutney
  • chopped roasted salted peanuts
  • raisins (plumped in sherry and drained)
  • grated coconut (fresh or packaged)
  • diced bananas
  • diced, unpeeled apples
  • crumbled fried bacon
  • cucumbers in yogurt
  • hardboiled eggs (whites and yolks separated)
  • red and/or green pepper
  • black olives
  • green olives
Share
One comment   Recipes   , ,  
« Newer Entries