Louie Noftsier: B and L’s loving father. Devoted, sweep-her-off-her-feet husband. Chicken breeder. Organic gardener. Zip-line provider. Cooking adventurer. Scrabble dark horse. Photographer of traveling hat.

Last December, Louie and his wife, Ann Marie, saddled their pick-up and whizzed off to Atlantic City. Ann Marie’s sister had extra tickets to the Viking School at Harrah’s Resort where they learned some new recipes. Louie replicated the recipes in his New Jersey home.

Crab “Martini”

Ingredients:
4 oz. Jumbo Lump crabmeat (around 4 oz.) marinated in a mixture of
1/4 cup tomato juice
1 tsp horseradish
1/2 tsp dijon mustard
A pinch of celery salt
1 tsp freshly squeezed lemon
1/4 tsp Old Bay seafood seasoning
1 tbl vodka

1/2 tsp finely chopped fresh chive

Wet the rim of a martini glass with lemon. Put Old Bays seasoning on a flat plate, and swirl wet glass rim in it. Place marinated crab in a glass and sprinkle fresh chive on top.

Tiramisu Trifle

Ingredients:
Coffee syrup
1 tbl Amaretto
1/2 tsp espresso powder
1/2 tsp vanilla
2 tbl sugar
1/4 cup water

Mix all ingredients in a small pot and bring to a boil while stirring. Let it cool.

Mascapone Cream

Ingredients:
3/4 cup Mascapone
2 tbl confectionery sugar
3/4 cup heavy cream
1/4 tsp espresso powder
3 tbl sweet Marsala
2 cups of cubed pound cake
2 tbl almond slivers

Mix Mascapone cheese with confectionery sugar and 1/4 cup cream until smooth and set aside. Dissolve espresso powder in Marsala, then add mixture to remaining cream and beat until they’re shaped into soft peaks. Fold whipped cream into Marscapone mixture.

Put small cubes of pound cake into a bottom of a wine glass, about 1/4 full. Add a drizzle of coffee syrup. Add Marscapone mixture to cover. Add another layer of cubed pound cake and a drizzle of coffee syrup and Marscapone to cover. Sprinkle slivered almonds on top.

Wedding Soup

2 cups bok choi
1 cup lentils
1/2 cup sliced carrots
3 cloves garlic (minced)
1 medium onion, minced
4 cups chicken stock
1 cup beef stock
2 cups water

Pour all ingredients into a pot and let the soup simmer for 2 hours.

Make meatballs that are around 3/4 inches in diameter using the following mixture:
1 small onion minced
1/3 cup chopped fresh parsley
1 egg
1 tsp minced garlic
1/3 cup grated Parmesan cheese
4 oz ground beef
4 oz ground pork
4 oz ground veal
Salt and pepper to taste.

Saute the meatballs and drain off the fat, then add to the soup mixture.

Yummy! Thank you once again, Louie, for sharing! The next recipe I’d like to steal from you is salmon poached in the dishwasher!

Bon appetit! 🙂

Do you have a recipe you’d like to share? Email me at sacha@jordanac.com. Happy cooking!

Advertisements