Roger's View of the World, Love and Seafood Gumbo!
Seize the Day! Put no trust in the morrow! — Horace
We have been fans of Queen Latifah for a long time… and I can tell you that we were all pleased to see her take this big step into a healthier life.
See her commercial HERE!
Hey, I think she’ll still have her curves… but in a lot heathier body!
Good Luck!
Roger Freberg
We have a Crab Quiche , Me hearties, that will appease the hungriest appetites!
Here’s our recipe that we have stolen from the far corners of the known world!
Enjoy!
Roger Freberg
PS. the secret is Capt’n Rog Secret Spices!
Being on Jenny Craig, has me longing for the weekends when I get to really cook… and for some reason, a Crab Quiche sounds like it will hit the spot. No rum, but a nice bottle of a sweet South African Klein Constantia “Vin de Constance 2001” might go well.
Weekends are made for cooking!
Roger Freberg
Food Proccessing.Com identified the following trends in consumer food trends:
1) The chocolate renaissance ( away from indulgence and more as a healthy ingredient)
2) Keep an eye out for increased safety documentation
3) Consumers are looking for bolder, spicier notes
4) Flavors will continue to blur the lines between savory and sweet. Beverages both on- and off-premise will explore infusing herb and spice flavors in order to differentiate. Food will work beverages into the mix via increased juice and tea ingredients.
5 Convenience Nutritionally Fortified Foods
6) “Smart” food that boosts memory, cognitive endurance and mental energy
7) Ethnic flavors become regional
8) Sustained energy (food and beverages with effectiveness lasting over five hours. without excess caffeine.)
9) Recovery products (more Food and beverages designed for recovery)
10) More veggies, please (flavors and formulas will be bent to meet this nutritional requirement)
It sounds like too much sizzle and too little substance to me.
Roger Freberg
So, we all have been talking about what she wants to cook while she’s out here and we brainstormed about various seafood dishes, fusions and combinations.
What we are exploring is a Seafood Lasagna. There are plenty of similar dishes out there and I am sure you have had the opportunity to try out a few yourself, but most seem to be missing something.
Many recipes for this type of dish have very little seafood and compensate by adding vegetables and an abundance of cheeses. My wife would say… “you can’t have too much cheese’… but unless you are a cheese-asaur, it’s a bit much for me… I want more meat!
This type of dish opens itself up to so many delightful variations… providing me with the opportunity to sautee the seafood in Armagnac and add white wine to the white sauce. The choice of spices won’t be inexpensive or skimpy… there is much we can do. Kristin has some wonderful ideas.
In the meantime, we’re still exploring ideas.
While exploring the wonderful world, I found this amusing “Mother-in-law tongue” with it’s serrated edges looks and feels like the real thing!
Roger Freberg