Novels by Micqui Miller and Her Friends
RECIPES from the Secret Recipes of the Calla Lily Inn of Sebastopol®
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We're so glad you decided to stop by. Below are five recipes from the Secret Recipes of the Calla Lily Inn of Sebastopol®, Volume 1. We hope you like what you see, and more importantly, that they taste as delicious as we've promised when you prepare them at home!
Volume I is now ready for immediate release. It contains 50 recipes ranging from appetizers and hors d'oeurves to desserts and sweets sauces. To order your complimentary copy, simply sign the Inn's guestbook, and you'll receive your cyber-copy within 24 hours.
Volume 2 will be devoted to holiday recipes and will be released on or about November 1. We are currently seeking recipes for this edition. If you have a special holiday treat, whether it's a beverage, soup, a salad, entree or dessert, and would like to pass it along, please send it to: callalilyinn@yahoo.com. Please remember to include the name you wish credited to the recipe and any story that may go along with it.
Calling all authors: If you submit a recipe for Volume 2 or subsequent volumes, we will include an excerpt from your current release as well.
And now without further ado -- The Preview Recipes!
The Perfect Margarita!
Don and Catherine Ellison, who several years ago sold their 106-foot gaff topsail schooner named La Violante, recently visited the Calla Lily Inn for drinks and dinner. While running charters off of Fiji, the Ellisons gathered recipes from a number of their guests, who ranged from business executives, stars of the entertainment industry, and folks who loved the sea just like they do.
During one of the long, lazy voyages, their guests set out to create the "perfect Margarita". Don claims that they tried different variations throughout the cruise and when they'd finally hit upon this one, all guests and crew signed the log book to memorialize that they had indeed created "The Perfect Margarita."
The
Perfect Margarita
From the Captain's Log of the Schooner La Violante
5 jiggers
of Tequila
2.5 jiggers of lime juice
.5 jigger of Triple Sec
About an
hour before cocktail time, rub the rim of your Margarita glasses with
the flesh/rind of a lime, dip the glasses in salt tocoat the rim, and
put them in the freezer. When you're ready to serve, combine
the ingredients above into a shaker; shake, and pour over prepared
glasses filled halfway to the rim with cracked ice. Warning
-- not for feint of heart!
If
you're curious about the La Violante, or planning a sailing vacation,
you can visit the charter site at www.pacificislandtravel.com/ vanuatu/cruises/laviolante.html
To round off the cocktail hour, how about a couple of snacks--one hot and one chilled--to help you keep your sea legs!
Chilled appetizer:
Guacamole
Dip
Finely
chop:
1/2 small yellow onion
1/2 medium tomato
3 Jalapeno peppers
1 clove garlic
1/4 bunch of fresh cilantro (or 1/2 tsp. of dried coriander)
4 avocados,
mashed
1/2
Tbls. vegetable oil
1
Tbls. mayonnaise
salt to taste
Thoroughly mix all ingredients together and chill. Serves 6.
Hot Appetizer: Artichoke Chili Dip
1 14-oz. can of artichoke hearts, drained and chopped
1 4-oz. can green chili peppers
1 cup of parmesan cheese
1 cup mayonnaise
Combine all the ingredients. Place into an 8-inch baking dish or a crockpot. Serve heated with corn chips.
While restoration continues on the grand old city of New
Orleans, the Calla Lily Inn had the privilege of entertaining a very special
guest, Evangeline "Eve" Bosché, chef and owner of Cracklin'
Rosie's Cafe in Glen Rose, Texas. Eve shared with our chef her secret
recipe for the "best darned Jambalya this side of the Thibideaux
Bayou." Our kitchen and wait staff agreed. We hope you do, too.
"Come join me, cher, for the most delicious Jambalaya you'll ever taste. You'll love it!" Eve Bosché
Eve's Honey Island Jambalaya!
- 2 lbs
Italian/green onion sausage (crumbled)—
Saute in large pan. - 3 packs
frozen chopped seasoning (bellpepper, onion, celery)--
Brown the above together and skim off any excess grease. - Season to taste with garlic powder, "Tony Chacherie" or other full-bodied seasoning, and Worcestershire sauce.
- Add 1-2 cans Ro-Tel Tomatoes.
- Add chicken broth or stock to cover (about 3" above seasoning/meat mixture).
- Cover and simmer a few minutes.
- Add 1-3 cups of any meat or shell fish as desired....shrimp, crawfish, turkey, chicken, etc.
- Cover and simmer some more!
- Add 2-4 cups of rice (Uncle Ben's works great!), depending on how large your pot is.
- Cover
and cook on high for 15 minutes or so; then turn down and cool, stirring
occasionally until tender!
*Meet Eve Bosché and her friends from Glen Rose in Cracklin' Rosie by Micqui Miller, coming soon!
Chocolate Lovers beware!
Hope you saved room for dessert. We have one that will put chocolate lovers on high alert! Our good friend and awarding-winning author Catherine Snodgrass visited by e-mail recently.
Catherine and Ivy, the Calla Lilly's most popular member of our wait staff, always trade recipes as part of their conversations. This time, desserts were on the agenda, and Ivy managed to coax Catherine into share her recipe for Chocolate Chocolate Chip Cake. It's quick and easy, yet rich and decadent. Any dessert with chocolate twice in its name shoots right to top of our list!
If you met the blond and attractive Catherine, you'd never think a morsel of dessert ever passes her lips. Trim, stylish and the consummate professional, Catherine is also the author of more than 50 novels, short stories, and novellas, spanning all genres from paranormal to erotic romance, contemporary and historical romances, too. But seeing is believing, so please stop by and visit Catherine at www.catherinesnodgrass.com
She always has an interesting contest in the works and bargains on her books.
Chocolate
Chocolate Chip Cake
1-3/4 cups boiling water
1 cup brown sugar
3 eggs
1 cup sugar
1 cup uncooked oatmeal
1-3/4 cups flour
1/2 cup butter
1/2 tsp salt
1 tsp soda
1 12-oz. package of chocolate chips
1
Tbls cocoa
Pour boiling water over oatmeal and let stand at room temperature to 10
minutes. Add butter, brown and white sugars and stir until butter melts.
Add eggs and mix well. Sift dry ingredients together and add to mixture,
mixing well. Add half of the chocolate chips. Pour batter into a 9"
x 13" pan sprayed with cooking oil. Sprinkle remaining chips on top.
Bake at 350 degrees for 40 to 45 minutes.
Updated 5/19/07