Hello again, readers. I trust everyone is keeping their New Year’s resolutions. I am watching those vodka calories, glass by glass.
And here we are at Valentine’s Day again. Instead of fighting the restaurant lines and reservations, you have decided to just stay home with your honey (or honeys, as the case may be) for a romantic evening, or to have a guest, so here are two entrée recipes — one casual and the other, a little fancier.
Something else you’ll need for your stay-at-home romantic evening is that special cocktail. In case you didn’t know, Paula does love her vodka. By the way, the best place to drink a vodka and water is in the shower. Don’t forget the lime.
Have a great Valentine’s Day, everyone. Thank you all for your comments and questions. And thanks for supporting our family of advertisers who help make this publication possible.
1-1/2-pound ground beef
1/2 cup cola, divided
1/2 cup (12 or 15) saltines, crushed
6 tablespoons French salad dressing, divided
2 tablespoons Parmesan cheese, grated
1/4 teaspoon salt
4 to 6 hamburger buns
In a bowl combine the egg, 1/4 cup cola, crackers, 2 tablespoons salad dressing, cheese and salt. Mix it up good then add beef and mix it really well. Shape into patties. It will be very moist but don’t fret. In another bowl, combine remaining cola and salad dressing/ Grill patties indoor or out door over medium-high heat for about three minutes on each side, then brush the cola mixture over patties each time you turn until patties are done to your satisfaction.
CONFETTI SALMON STEAKS
2 one-inch-thick salmon steaks
1/2 teaspoon Worcestershire sauce
1/2 teaspoon lemon juice
1/2 teaspoon Cajun seasoning
1/2 teaspoon salt (to taste)
1/2 cup green pepper, diced
1/2 cup red bell pepper, diced
Place salmon in an ungreased 8″ square glass baking pan. Rub salmon steaks with the Worcestershire sauce and the lemon juice. Sprinkle the Cajun seasoning and salt over steaks. Sprinkle peppers over top. Cover with plastic wrap, and microwave on high temperature for five to six minutes. Turn once during cooking, or until fish is fork flakey.
4 ounces vodka (or more)
4 ounces frozen passion fruit puree, thawed
1 ounce coconut syrup
1 maraschino cherry
Place all ingredients in an ice-filled shaker, shake well and then serve in one of your most elegant martini glasses. Or if you’re like me, drink it from a Mason jar!