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Have knives, will cook anywhere!

By Sherry Schie, Chef/Owner of Jazzy Cooking

For most people, cooking in their kitchen or on their grill at home is pretty normal, but not for me! I’m pretty adventurous… OK, I’m very adventurous! I like living on the edge! I love the thrill of trying new things. I love thinking and doing things that are totally “outside of the box” and yes, I color outside the lines too.

So, when my friend’s birthday was coming up, I told her hubby that I wanted to do something special for her. He’s thinking a nice dinner on our patio, maybe grilling up some fish or chicken… but nope, Mrs. Adventurous is thinking… Edible Experience with Atmosphere! And, what better experience and atmosphere than Lake Erie?

So, off to the lake we go, but not before I pack up the kitchen… but not the kitchen sink (though my hubby thought with everything I was taking, that the sink was in the back of the trunk as well). We all headed to an undisclosed location for “operation birthday surprise”. Much to Sharon’s surprise, we headed north. We arrived at a location on Lake Erie that her hubby knew about.

Soon, we began to unpack the car and get started with preparing dinner. Now, I’ve got to say that I have cooked dinners for folks all over the area, but I have never prepared an entire meal on two butane burners on the edge of Lake Erie, but this was SWEET! I loved it! The smell of the water, the breeze, the view (check it out in this picture - see the sailboat in the background? How beautiful is that?).

As Sharon sat and watched her birthday dinner being prepared, I could tell she was so excited and felt so special. All this for her! It made me think of how many times we take moments like this for granted. We let birthdays, anniversaries, memory moments simply just go by without relishing the moment… without making it an experience with atmosphere!

Well, after enjoying a great meal by the water with great friends, we packed up and headed back to Strasburg (or StrasVegas, as some call it! LOL!). And all the way home, we talked about the wonderful time we had together, making an edible experience with atmosphere!

Until next time,
Chef Sherry

Clams & Mussels in Wine Sauce:
¼ cup olive oil
8 garlic cloves, chopped

1 small onion, chopped

1 to ½ cup dry white wine

1 28 ounce can diced fire roasted tomatoes ( ou can use plain tomatoes also)

24 little neck clams, scrubbed 

24 mussels, debearded and scrubbed

10 to 12 large fresh Basil leaves, torn into pieces

In large pot or skillet, heat the oil over medium heat. Add onion and sauté for 2-3 minutes. Add garlic and sauté for another minute. Add wine and bring to a light simmer. Add the tomatoes. Bring to a simmer for about 5-7 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
Using a tongs, transfer the opened shellfish to platter (discard any shellfish that do not open). Top with basil leaves. Serve with crusty bread and pasta!

Tue, Jul 24th 2012, 20:01

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