Noon The Day of Our Celebration

Snow Peas Stuffed with Seafood Salad
  • 2 pkgs snow peas
  • 1/2 lb  store prepared seafood salad
Blanch the snow peas for 1 minute in boiling water then run them under cold water to stop them from cooking. Chop the seafood salad up so that it is in very small pieces (the size of a grain of rice).  Carefully slit the snow peas open on the side of the snow pea where the peas are.  The snow peas look like little canoes when sliced.  With your fingers, remove the peas and stuff a little seafood salad into each pea and put it on your serving tray.  

Cocktail Sauce for Shrimp
  • 1 cup Heinz ketchup
  • juice of 1 orange freshly squeezed
  • juice of 1/2 lemon freshly squeezed
  • 3-4 tbsp horseradish (We like it hot so I use 4.)
  • 2 twists fresh ground pepper
Mix together.  Cover with plastic and refrigerate until serving.

Chorizo and Potato Frittata
  • 10 small red potatoes
Scrub the potatoes, cut them in quarters and boil in salted water until tender.
  • 1 lb chorizo sausage
Remove skin.  Cut into 1/2 inch slices then cut slices into half-moons.
  • 1 doz large cage free eggs
Whisk and add 3-4 twists of fresh ground pepper.  No salt! The chorizo is salty.

Heat 3 tbsp canola oil in a 12 inch saute pan over medium high until shimmering.  Add potatoes and chorizo.  Saute for 5 minutes.  Lower heat to medium.  Carefully pour in the eggs.  Allow to cook until you see the edge of the eggs and the bottom has set.  You can tell if they are set by just lifting the edge a little.  It takes about 5 -7 minutes.  Then put the pan under a broiler until the eggs are puffy and golden.  It takes about 8 minutes.  When its done you can flip the fritatta out onto a serving platter  

Buttermilk Biscuits

  • 2 cups all purpose flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
Sift ingredients together.  

  • 1/2 cup ice cold Crisco cut into pieces
Cut the Crisco into the dry ingredients with a pastry cutter or two knives until it looks like crumbs.  The idea is to not overwork it but to have grain like pieces of Crisco coated with the dry ingredients.  Add:
  • 3/4 cup buttermilk

Quickly mix together.  Do not over mix.  You will have a dough that is sticky.  Turn this out onto a floured countertop.  With a rolling pin roll out and fold over a 3-4 times.  (This will create layers in your biscuits).  Roll out to 3/4 inch thickness​ and cut with a round cookie cutter.  Do this with the scraps of dough as well.  Brush with melted  butter.  Bake in a preheated 400 degree oven for 15 minutes or until biscuits are golden brown.

So my stepson took us to a hockey game on Saturday.  Maybe I had hockey on my brain and that's why my biscuits came out like pucks!  Nah, I did the one thing I advise against.  I've made biscuits a zillion times but, I bit off more than I could chew with this menu, got distracted and forgot a bunch of steps.  (Honestly, I could learn a thing or two from Sue in this area!)  First, I forgot to brush the biscuits with melted butter (even though I bought a pastry brush specifically for this purpose).  Then I forgot to adjust the temperature and the baking time to accomodate the high altitude.  I should have baked them for 7-8 minutes at a temperature of 425.  The guests were too polite to say anything.  I know the biscuits were not up to par but, they would have been great for "shots on goal".

Assemble Asparagus, Corn and Pea Shoot Salad
  • 4 tbsp white wine vinegar
  • 3 tbsp extra virgin olive oil
  • 1 heaping tbsp sugar
  • pinch of kosher salt
Whisk ingredients together​.  Toss with Asparagus and Corn mixture.
  • 1 pkg pea shoots
Rinse and thoroughly shake dry.

Right before serving toss 1/2 of the pea shoots with asparagus and corn and then place in serving bowl.  Put remaining pea shoots in a separate bowl by the salad so that guests may add more if they wish.

Is that one of Mimi's biscuits or a hockey puck on my plate?

 Bring the Chedder Broccoli Quiche to room temperature and then reheat covered with aluminum foil in a 325 degree oven for 25 minutes prior to serving.


 Don't do what I did and start fooling around with your eggs too much on the stovetop.  I broke up the base of the eggs and it didn't flip out cleanly on my serving platter.  Patience is a virtue.  Often times I do not have enough of it!

A word of advice.  If you are pressed for time, don't make this hors d'oeuvres.  It takes steady hands, practice and an abundance of patience to slit the snow peas so they can hold the seafood salad.  Once you get the hang of it though, it's a great little dish.

Do not substitute store bought orange juice for fresh squeezed.  It just doesn't taste as good.  Also, check your orange for sweetness. The sweeter, the better.

I bought cooked frozen shrimp and defrosted them overnight and then ran them under cold water the day of the celebration. Cleaning and cooking shrimp yourself is a lot of effort with, I believe, little pay off.

Everyday Divas Celebrations
Mimi does Easter Brunch