TravelTalkOnline Forums People Talk Recipes Thanks Brian and Contessa

Over the weekend I made the chicken Marsala recipe that Brian posted a couple of weeks ago. It was delicious! I followed the recipe pretty much spot on. I did use Pancetta rather than Prosciutto. I did pound on the breasts a bit more than I should and they came out larger than large pancakes. Just had to adjust the cook time, that's all. And good thing I had a 12 inch skillet so I could cook them all at once. Though it was only Marge and I, I made the whole recipe rather than try to use my non-existent math skills to cut it. That's where leftovers come in. I used criminis and made sure not to over cook them. They were firm and meaty. I also wasn't stingy with the quantity. And then for dessert, the world famous, (or at least TTOL famous) Apricot Rum Cake by Contessa! When I bake I don't like to stray from the original recipe too much so I made the cake exactly as written. Contessa doesn't specify what kind of rum, but for this cake I use Gosling's Black Seal Rum from Bermuda. I also used a serving fork rather than a dinner fork to poke holes in the cake. I really wanted that rum glaze on the inside as well as the outside. So, a big thanks to Brian and Contessa for their virtual feeding me this past weekend. These recipes can be found in the new recipe section of the index at the bottom of the page. Give them both a try, folks. I did, and will again.

Wayne <><

Our pleasure!! Glad you enjoyed. Wayne, you could have cut the cutlets in half. I like them large but not everyone does. I, also, use Goslings when I have it or Meyers! They're both wonderful rums. I like the full-bodied flavors. Happy to hear you had a great weekend with the lovely Marge.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Contessa,

I always thought that Meyers was a bit heavy, a la molasses. But then, so what? Maybe I'll give that a try next time. I sent half the cake home with Marge to share with her mother. It is so easy to make I can do it again whenever I want. Thanks, again.

Wayne <><

Yeah, that's what I like about it. Also, Appleton Gold is great, too! When I worked in Bermuda our drink of choice was Dark n'Stormy's which are so delicious! Gosling's also exports Ginger-Beer. They now have a Diet Ginger-Beer so it lightens up the sugar content (especially considering rum is all sugar). And Black Seal is the rum of choice in the Bermuda fish chowder. Now, THAT'S fabulous chowder. When I saw it made I knew I'd never make it from scratch! They don't waste a bit from the fish..... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" />but it's oh, so yummy!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> Trimingham's used to have some in cans which was pretty good. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Wayne,
So glad you liked them! I hope you cut down on the oregano... it was way too much...
As contessa said, I would have cut the chicken pieces in half, mine always come out about 10" in diameter too!
more like the size of a crepe!
Isn't the Rum Cake to die for?
I always use the recipe verbatim as contessa wrote it... never fails...

Brian.....don't forget I NEVER oregano!! And it's always fantastic! That and Piccata w/Limoncello are my favorite recipes. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />



<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Brian,

No worries about the oregano, I shook in as much as I thought that I wanted, rather than spoon it in. Thanks.

Wayne <><

A littls oregano is nice... and goes well...
BUT I think the first few times I used it, I was using a very old jar of oregano... and most of the flavor was gone...
The last time it was a brand new jar!

i read somewhere that the shelf life of dried herbs and spices, once opened, is about a year. and since i'm a little neuratic about expiration dates, i put a small sticker on the bottoms of the jars and label with the date it was opened. this'll help avoid stale oregano. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" /> this new brand i'm using, can't remember the name now but found at adams fair acre market, has a place on the label to write in the date so i'll soon retire the stickers..

Yeah... I have to go thru all my spices... some I use all the time, so they are not a problem... but others can sit in the spice rack for years!
I just dumped an old ground ginger and got a new one... the old one was like putting NOTHING in a recipe! might as well used saw dust!

I have also been buying whole and then grinding my own, when available (like Jamacian allspice)... stays fresher much longer...
Lately I have been using a lot of allspice...
it's the perfect Fall Spice... tastes like cinnamon, cloves & nutmeg combined!

Brian, MaDouDou 'factory' has wonderful spices. I got some terrific ginger there. A limited supply but really good. Also, the Spice Lady in SXM is my other supplier. Awesome whole nutmeg!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />
I like the label suggestion! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Where do you find the diet ginger beer? maybe Trader Jo's or Whole Foods? Or the liquor stores?

Periwinkle, not signed in

i've heard of the spice man.. who and where is the spice lady?

Trader Joe's has had it....also some liquor stores.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

They carry ginger beer in our local liquor store...
It's alcoholic and tastes just OK IMO...
We can also find non-alcoholic Ginger Beer in local supermarkets like Shop-Rite... Good in a BBQ sauce...

Brian,

I didn't know that ginger beer came in an alcoholic variety. I thought that it was just a soda. I bought it in a supermarket. I use it to make 'dark and stormys'. I can't imagine what the alcoholic variety would be like but I'll bet it would sure kick up the 'dark and stormys' if it were used along with the rum.

Wayne <><

Brian, are you sure it's not called 'dark n'stormy'? Because I've seen cans of them and it'll say 'ginger beer dark n'stormy'. But, I'm with Wayne in not seeing the alcholic variety. Yikes, that would bring the kick up a couple of notches!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Here's an example of one:
http://www.morningadvertiser.co.uk/news.ma/article/82138

The one they carry at our local Liquor Store is made in Brittan... sorry, don't remember the Brand Name...

Brian,

It is being marketed to 20 to 35 year olds. Boy, that sure cuts out most of us by a generation or two. lol

Wayne <><

Wayne, I've had it once when our son bought it...
It was good, but rather on the hot side (ginger hot)...
I couldn't drink a whole six-pack at one time though! That's for sure...
It would be great in cooking... maybe with a nice brisket in the crockpot?