Something Savory, Something Sweet - two of my favorite things!

Deep Fried Crabs
courtesy: Paula Deen
yield: 4 servings

Ingredients
Oil, for frying
4 soft-shell crabs
2 cups white cornmeal
1 teaspoon salt
Freshly ground black pepper

Directions
Preheat frying oil to 350 degrees F.
Parboil crabs for 10 minutes. Roll in cornmeal mixed with salt and pepper.
Fry until golden brown for about 2 to 4 minutes.



http://www.foodnetwork.com/videos/deep-fried-crabs/28536.html


Neiman Marcus Cookie Recipe
Courtesy: NM website


An urban myth is a modern folk tale, its origins unknown, its believability enhanced simply by the frequency with which it is repeated. Our signature chocolate chip cookies the subject of one such myth. If you haven't heard the story, we won't perpetuate it here. If you have, the recipe below should serve to refute it. Copy it, print it out, pass it along to friends and family. It's a terrific recipe. And it's absolutely free.

Ingredients
1/2 cup (1 stick) butter, softened

1 cup light brown sugar

3 tablespoons granulated sugar

1 large egg2 teaspoons vanilla extract

1-3/4 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1-1/2 teaspoons instant espresso coffee powder

1-1/2 cups semi-sweet chocolate chips


Directions
1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)

2. Beat in the egg and the vanilla extract for another 30 seconds.

3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.Yield: 2 dozen cookies

Oh. How I love going to Mr. Friendy's when Soft Shell Crabs are in season. Paula Deen's recipe is slightly different, but it sounds so simple I look forward to trying it soon.

Another thing I love to do is SHOP! Who doesn't enjoy getting their hands on a warm, chocolaty chip cookie and a big glass of milk. From Neiman Marcus, nonetheless.

A heavenly day in my world: Paula Deen with me at Mr. Friendly's dishing about recipes and kicking up our feet after a long day at Neiman Marcus, followed by bedtime cookies and milk. Sans Paula then, insert snuggling up with my sweetie. Mmmm. Sweet dreams!

Be Wicked Tonight!

As we would say up in New England, this drink is WICKED good!


Wicked Hot Chocolate Mousse
courtesy: Giada De Laurentiis


Ingredients
4 large eggs, separated*
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces
1/4 cup water
3 tablespoons coffee liqueur
4 teaspoons Chili Oil, recipe follows
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Spicy Whipped Cream, recipe follows

Directions
Whisk the egg yolks, 1/4 cup of sugar, butter, 1/4 cup of water, coffee liqueur, and chili oil in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water); whisk constantly until the mixture is very thick and frothy, about 3 minutes. Add the chocolate and stir until melted and smooth. Remove from the heat.
Using an electric mixer, beat the egg whites in another large bowl to soft peaks. Gradually add the remaining 1/4 cup of sugar, beating until stiff and glossy peaks form. Remove the chocolate from over the water. Fold 1/3 of the meringue into the warm chocolate mixture to lighten, then fold in the remaining meringue.
Cover tightly with plastic wrap and refrigerate until set, at least 3 hours or overnight. Spoon the mousse into 6-ounce bowls. Top with spicy whipped cream and serve.

Chili Oil:
2 cups olive oil
4 teaspoons dried crushed red pepper flakes
Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
Yield: 2 cups
Prep Time: 2 minutes
Cook Time: 5 minutes
Inactive Prep Time: 2 hours

Spicy Whipped Cream:
1 cup heavy cream
1/4 cup granulated sugar
Cocoa powder
Ground cayenne pepper
With an electric mixer, whip cream gradually adding the sugar until soft peaks form. Top with a dusting of cocoa powder and a pinch of cayenne. Serve immediately.
Yield: 2 cups


Speaking of all things WICKED!

Here is the link for the next Broadway musical that is on my agenda! Tickets book out early!


Wicked - the Untold Story of the Witches of Oz

http://www.wickedthemusical.com/#