Hollywood Night - Apple Crisp with Vanilla Ice Cream and Bourbon Caramel Sauce





Ingredients
4 lg. Granny Smith apples
2 T. lemon juice, fresh squeezed
1/2 c. dark brown sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/3 c. all purpose flour
1/3 c. sugar
1/3 c. rolled oats
4 T cold butter
1/2 c. chopped pecans

Preheat oven to 375 degrees.



  1. Core and chop apples, and toss in a bowl with lemon juice. (We like the peels left on.)

  2. In separate bowl, combine brown sugar, cinnamon, and nutmeg; stir into apples.

  3. In another bowl, combine flour, sugar and oats. Cut butter into 8 small pieces, and "cut" with a pastry cutter or your fingers into the flour mixture until it resembles crumbs. Stir in the nuts.

  4. Spray a 10x10 baking dish with vegetable spray and spread apples in the bottom of the dish.

  5. Sprinkle flour mixture on top.

  6. Bake for 30-45 minutes until apples are tender and topping light brown.

  7. Serve warm or at room temperature with a scoop of vanilla ice cream and Bourbon Caramel Sauce.

Original Recipe from:http://images.google.ca/imgres?imgurl=http://sassandveracity.typepad.com/sass_veracity/images/2007/06/11/img_2024.jpg&imgrefurl=http://sassandveracity.typepad.com/sass_veracity/2007/06/index.html&h=300&w=400&sz=78&hl=en&start=94&um=1&usg=__Vje7rO1Tnn-2O8K38-Q8lyrk8E4=&tbnid=5eZ7KZl8LSsrmM:&tbnh=93&tbnw=124&prev=/images%3Fq%3Dhollywood%2Btheme%2Bnight%2Brecipes%26start%3D80%26ndsp%3D20%26um%3D1%26hl%3Den%26sa%3DN
OUR Rating: Groceries expense very reasonable
Very Easy to make

4 out of 5 (we would omit the sugar)
Would we make again? Yes.


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12:37 PM | Labels: , | 0 Comments  

Hollywood Night - Hollywood Drink


Ingredients

1 1/2 oz Vodka
1 oz Triple Sec
1 1/2 oz Raspberry Liqueur
1 splash Lime Juice

Mix all ingredients in a shaker and strain.

Serve Hollywood in a Highball Glass.


Original Recipe from:http://www.drinkswap.com/drinks/detail.asp?recipe_id=3939
4.5 out of 5 (a powerful drink)
Would we make again? Yes.

12:06 PM | Labels: , | 0 Comments  

Hollywood Night - Dates Stuffed with Fresh Mozzarella


From the Los Angeles Restaurant Cicada, this hors d'oeuvre combines sweetness from the dates, creaminess from the fresh cheese, saltiness from the anchovy fillet and a nice kick from the ginger powder.






























Serves:10Vegetarian:No
Preparation Time:00:00
Cuisine:Mediterranean
Difficulty:EasyMeal Type:Snack
Main Ingredient:dates Dish Type:Appetizer
Main Cooking Method:BlendSeason/Occasion:Any Occasion

Ingredients


  • 1/2 C. fresh mozzarella

  • 1 small anchovy fillet, mashed

  • 1.5 tsp. fresh chives, chopped

  • 1 pinch ginger powder

  • 5 dried dates, de-pitted and halved

  • 1 Tbsp. Mascarpone or sour cream

  • 1 Tbsp. lime or lemon zest

Combine the mozzarella, anchovy fillet, chives and ginger in a bowl until the mix becomes a doughy paste.Stuff the mixture into the dates and top with a small drop of the Mascarpone or sour cream. Sprinkle with lime or lemon zest.


Original Recipe from: http://www.losangelesrestaurants.com/recipe.cfm/restaurant/222/datesstuffedwithfreshmozzarella
OUR Rating: Groceries expense very reasonable
Very Easy to make
3 out of 5 We thought the dates made it very sweet, we think maybe next time to try on a vegetable cracker, or maybe have a fresh grape.
Would we make again? Yes.


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11:56 AM | Labels: , , | 0 Comments  

Hollywood Night - Shrimp Ajillo Appetizer


Although Spanish in origin, the recipe is from Executive Chef Nora Ramos from Cafe Sevilla Long Beach Restaurant.



























Serves:1Vegetarian:No
Preparation Time:00:10
Cuisine:Spanish
Difficulty:EasyMeal Type:Dinner
Main Ingredient:shrimp Dish Type:Appetizer
Main Cooking Method:SautéSeason/Occasion:Any Occasion

Ingredients


  • 1 fl. oz. olive oil

  • 1 tsp. fresh garlic slices

  • 1 chile de arbol

  • 5 shrimp, 31-40 count, peeled and deveined

  • 1 Tbsp. chopped roma tomatoes

  • 2 fl. oz. white wine

  • 1 tsp. garlic butter

  • 1/2 tsp. diced pimentos

  • 1 pinch kosher salt and ground black pepper

  • 1 pinch chopped fresh chives
Heat a saute pan over medium high heat. Carefully add olive oil, garlic, and chile to pan. Cook until garlic turns golden brown. Add shrimp and cook 1 minute on each side. Add tomatoes and cook for 2 minutes. Add white wine and cook until liquid reduces to half. Add butter and pimentos. Adjust seasoning with salt and pepper. Plate dish on small tapitas plate, garnish with chopped chives and toothpicks and serve warm.


Suggestions from original site:
Executive Chef Nora Ramos prepares this classic Spanish tapa nightly at Cafe Sevilla Long Beach. She marinates the raw shrimp prior to cooking them, but un-marinated shrimp will work at home.

Cook Tip: This recipe is for one tapas-sized portion, but can easily be increased to accommodate any number of guests. Simply multiply the ingredients by the number of guests for a quick and easy appetizer.


Chile de arbol is a bright red, slender pepper that can be purchased dried or fresh. Added whole to this dish, it imparts a mild spice level. Powered cayenne pepper may be substituted if chiles de arbol cannot be found, or the chile may be omitted for a less spicy version.

Original Recipe from: http://www.losangelesrestaurants.com/recipe.cfm/restaurant/1384/shrimpajillo
OUR Rating: Groceries expense very reasonable
Very Easy to make, we would add a bit more spice.
3.5 out of 5
Would we make again? Yes.


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11:33 AM | Labels: , , , | 0 Comments  

Hollywood Night - Shrimp Oscar



Ingredients:

1 pound cooked shrimp, peeled and cleaned
1 6-ounce can crab meat, drained
1 package frozen or 10 fresh as- paragus spears - canned aspara- gus may be substituted
1 package hollandaise sauce mix
1 cup milk
1/4 cup butter or margarine

Parboil asparagus for 2 to 3 minutes until crisp tender. Meanwhile, prepare hollandaise sauce mix with milk (we used 2 percent) and butter according to package directions. Drain asparagus on paper towels and cut into 1-inch pieces. Mix together with shrimp, crab and hollandaise sauce.

Place in a microwavable casserole dish. Cover and microwave for 5 minutes. Remove and stir. Makes 2 generous or 4 regular-size portions.


Suggestions from original site:

Miller suggests serving it as is, or over rice - we used boil-in-bag rice with 1 teaspoon of chicken bouillon granules in the water - with a prepared, bagged salad and Italian bread.

A glass of chilled white wine is the perfect sipper for a dish of this caliber.

Original Recipe from: http://www.post-gazette.com/food/19990318count.asp
OUR Rating: Groceries expense very reasonable
Super Easy to make
3.5 out of 5
Would we make again? Yes.


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11:25 AM | Labels: , , | 0 Comments  

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