GayNewOrleans.COM GayEasterParade.COM Dec. 30, 2008-Jan. 5, 2009 The Official Mag: AmbushMag.COM MAIN~11 of 40

GayNewOrleans.COM GayEasterParade.COM Dec. 30, 2008-Jan. 5, 2009 The Official Mag: AmbushMag.COM MAIN~11 of 40

cookin' with auntie dee by Donnie Jay E-mail: auntiedeej@hotmail.com Photo GrahamStudioOne.COM Is There Fruit In The House? W ell I m sure the answer to that question is a resounding yes, whether it is fresh, canned or walking around the household. Well this column features fruit in all the recipes from soup through main dishes and to desserts. RED PEPPER & PEAR SOUP 2 tablespoons butter 2 tablespoons olive oil 3 large red peppers sliced 2 carrots, sliced 2 shallots, sliced 2 Anjou pears, peeled and sliced 1 (32-ounce) container fat-free chicken broth 1 ½ teaspoons dried crushed red pepper ½ teaspoon ground black pepper Garnish: fresh sliced pears, sour cream, chopped chives ents, tossing gently to coat. PRUNE STUFFED PORK LOIN ROAST ¾ cup dry sherry 1 (12-ounce) package pitted prunes 2 cups apple cider 1 (8-ounce) can pineapple slices, drained 1 tablespoon fresh grated ginger 1 teaspoon seasoned salt 1 teaspoon lemon-pepper seasoning 1 (6-7 lb) boneless double pork loin roast, trimmed slices and reserved prunes. Heat ¾ cup sherry in a saucepan just long enough to produce fumes (do not boil); remove from heat, and ignite. Let flames die down and set aside. Combine prunes and cider in a medium saucepan. Bring to a boil, reduce heat, and simmer, uncovered, twenty mi uses. Remove from heat, stir in ½ cup heated sherry. Pour remaining ¼ cup sherry over pineapple slices; set aside. Combine seasonings; rub over entire surface of meat. Place 1 roast, fat side down on a rack in a roasting pan. Reserve four prunes in liquid; remove remaining prunes with a slotted spoon, and place on roast. Place remaining roast fat side up, atop prunes. Tie roast at two inch intervals with heavy string. Bake at 325 degrees for three hours, basting often with reserved prune liquid. Remove pineapple from sherry; discard sherry. Garnish roast with pineapple ROASTED APPLES & SWEET POTATOES 3 lbs sweet potatoes peeled 2 large Granny Smith apples, peeled 2 tablespoon butter, melted 2 tablespoons light brown sugar 1 teaspoon grated orange rind 1 teaspoon salt ½ teaspoon black pepper Preheat oven to 400 degrees. Cut peeled sweet potatoes into 1 inch cubes. Cut apples into ½ inch slices. Stir together melted butter, brown sugar, and orange rind in a large zip-top freezer bag, until blended. Add sweet potatoes and apples. Seal bag and toss to coat. Place potato mixture in a single layer in a lightly greased aluminum foil-lined 15 x 10 inch jelly roll pan. Bake for 35 [continued on Main-14] Melt butter with olive oil in a Dutch oven over medium heat; add bell peppers and next three ingredients, and sauté ten minutes. Stir in chicken broth and next four ingredients. Bring to boil and simmer thirty minutes. Let cool for twenty minutes. Process soup, in batches, in a food processor until smooth. Return to Dutch oven and keep warm until ready to serve. Garnish with sliced pears, a dollop of sour cream and sprinkle with chopped chives. CRANBERRY-NECTARINE SALAD 1 (13-ounce) package Oriental flavored ramen noodle soup mix ¼ cup dried cranberries 1 cup hot water ½ cup canola oil 1 tablespoon light brown sugar 2 tablespoons balsamic vinegar 2 tablespoons rice wine vinegar 1 (10-ounce) package gourmet salad greens 3 large nectarines, peeled and cut into wedges ½ cup coarsely chopped walnuts 1 (4-ounce) package crumbled feta cheese Preheat oven to 350 degrees. Reserve flavor packet from soup mix. Crumble noodles, and place in a single layer in a shallow pan. Bake at 350 degrees for five minutes, stirring occasionally. Remove from oven and cool completely. Place cranberries in a small bowl and cover with hot water, allow to stand for five minutes; drain. Whisk together reserved flavor packet, canola oil and next four ingredients in a large bowl. Add ramen noodles, cranberries, gourmet greens and next three ingredi- MAIN~12 of 40 The Official Mag: AmbushMag.COM Dec. 30, 2008-Jan. 5, 2009 GayMardiGras.COM SouthernDecadence.COM

GayNewOrleans.COM GayEasterParade.COM Dec. 30, 2008-Jan. 5, 2009 The Official Mag: AmbushMag.COM MAIN~13 of 40

chop chop by Rip & Marsha Naquin-Delain www.ripandmarsha.com E-mail: info@ambushmag.com New Orleans Restaurant Guide Bywater Restaurant, Deli & BBQ, 3162 Dauphine St., is noted for its gumbo, barbeque, pizza, sandwiches and specials serving breakfast, lunch and dinner. Hours are 9am-9pm Mon.- Fri., and Sat. & Sun. Closed Wed. Call 944.4445 for additional info. MasterCard/ Visa accepted. Cafe Amelie, 912 Royal St., offers romantic courtyard or indoor dining along with both eclectic culinary creations and drinks. Serving lunch and dinner, Wed.-Sun. 11am-9pm, and Sun., brunch 10am-3pm. Call 412.8965 for reservations or additional information. Clover Grill, 900 Bourbon St., is open 7 days and features breakfast including build your own omelettes. But let s not forget their fab burgers grilled right under a hub cap and then there s all those sandwiches, sides, desserts and shakes. Call 598.1010 or visit CloverGrill.COM. Country Club Restaurant, 634 Louisa St. Under the new direction of Chef Sam Allen, he has taken attention to detail and ingredient, and focused on a more contemporary menu at an even more affordable price point. Still the best food, but at even more unbelievable value! As always, the specials are available online, as is the entire menu. Serving 7 days 11am-10pm 7 days and Sunday Brunch 11am-3pm. Visit TheCountryClubNewOrleans.COM or call 945.0742 for more information. Krystal, 116 Bourbon at Canal, Open 24 hours, it's one of the best stops for fast food with tasty burgers, hot dogs and breakfast. Call 523.4030 for more info. Magazine Perks, 4332 Magazine, serves gourmet coffee, sandwiches, pastries, danish and cakes. Open 7 days 7am-10pm. Call 899.2911 or visit MagazinePerks.COM. Mardi Gras Zone Grocery & Deli, 2706 Royal St., is open for for full service catering and delivery not to mention everyday breakfast, lunch and dinner items. Call 947.8787 for information. Open 48 hours a day, 8 days a week, Sunrise to Sunset. Marigny Perks, 2401 Burgundy, serves gourmet coffee, sandwiches, pastries, danish and cakes. Open 7 days 7am-10pm. Call 948.7401 or visit www.marignyperks.com. Mona Lisa Restaurant, 1212 Royal St., features Italian specialties including salads, pizzas, sandwiches and both lunch and dinner entrees. Lunch 11am-5pm Thurs.-Mon., Dinner 5pm-10pm 7 days. Call 522.6746 for info. NOLA Smoothies, 315 Decatur St., features smoothies, fresh juices, bubble tea, supplements and more. Two of the most popular smoothies are the Raspberry Cheesecake with raspberries, fat free cream cheese, honey, graham cracker, soy milk and whey protein, and the Bananas Foster with banana, brown sugar, low fat vanilla ice cream, isopure protein and soy protein. Open 7 days, Mon.-Sat. 10am-8pm and Sunday 10am-6pm. Call 302.1185 for delivery and information. Orleans Grapevine, 720 Orleans, is located in a beautifully renovated 1809 building offering a pleasant atmosphere, extensive wine list with over 350 selections and delicious food including prime steaks, lobster tails and rack of lamb. Serving dinner 5-11pm daily. Call 523.1930 for additional information. Petunias, A Restaurant, 817 St. Louis, is open daily 8am-10pm serving breakfast, brunch, lunch, crepes, poboys, salads, gumbo, Cajun/Creole specialties and dinner. Call 522.6440 for more info. Quartermaster: The Nellie Deli, 1100 Bourbon St., was voted Restaurant/Deli of the Year once again and is open 24 hours 7 days. Serving breakfast, lunch and dinner, the deli offers free delivery. Call 529.1416 to order. Tomatillo s Restaurant, 437 Esplanade Ave., is open Tues., Wed. 11am- 10pm; Thurs.-Sun. 11am-11pm. The restaurant refers to itself as A Mexican Joint featuring appetizers, soups, salads, make your own combination plates, house specialties, burritos, desserts, and of course, specialty margaritas. Call 945.9997 for reservations. cookin' with auntie dee...from Main-12 minutes or until potatoes are done. PINEAPPLE MERINGUE PIE 2 cups pecan shortbread crumbs 1/3 cups sweetened coconut flakes, divided ¼ cup butter, melted 2 cups milk ¼ cup cornstarch 3 large eggs separated 1 cup sugar, divided 1 (20-ounce) can crushed pineapple, drained 1 tablespoon butter 1 teaspoon vanilla Preheat oven to 350 degrees. Stir together cookie crumbs, 1 cup coconut, and ¼ cup melted butter; firmly [continued on Main-17] MAIN~14 of 40 The Official Mag: AmbushMag.COM Dec. 30, 2008-Jan. 5, 2009 GayMardiGras.COM SouthernDecadence.COM

GayNewOrleans.COM GayEasterParade.COM Dec. 30, 2008-Jan. 5, 2009 The Official Mag: AmbushMag.COM MAIN~15 of 40