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Soft Shell Crabs

Mar 5, 2016

A WORD ON FOOD RECIPES © NORMAN VAN AKEN

PLANTAIN CRUSTED SOFT SHELL CRABS WITH SAUCE CREOLE

Norman Van Aken, © 2016

Soft shell crabs have become increasingly popular and so have plantains. Here we combine them to provide a somewhat sweet, nutty, banana-scented sweetness that is fully met with the deep spicy flavors of a classic “Sauce Creole”.

Yield: Serves 4

For the plantain crust and soft shell crab:

8 soft shell crabs, cleaned

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Most of us know Peter Sagal as the host of Wait, Wait Don't Tell Me, one of public radio's most popular shows.  But Sagal started his career as a playwright, and recently paid a visit to FAU's Theatre Lab for a reading of his work Mall America.

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Moules of France

Feb 27, 2016

MUSSELS “CALLAO”

Norman Van Aken, © 2001

Callao refers to foods from Peru’s port area in the coastal city of Lima. This is simply freshly steamed and chilled plump mussels topped with a gorgeous “salsita”.

Yield: Serves 6

3 dozen mussels, cleaned and de-bearded

1 Cup of “Simple Court Bouillon” or water

½ Cup of corn kernels, cooked

2 tomatoes, concassé

1/3 Cup of peeled and seeded cucumber, minced

½ red onion, minced

1 scotch bonnet, stemmed, seeded, minced

Each year, the Norton Museum of Art in West Palm Beach chooses an artist to be showcased in its RAW (Recognition of Art by Women) program.  This year, the spotlight shines on Njideka Akunyili Crosby.

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Coffee

Feb 20, 2016

COFFEE AND SPICES RUB, (FOR STEAKS ETC)

© 2014 All rights reserved by Norman & Janet Van Aken

Coffee as a spice is not as odd as it may seems. Try this on a big Rib Steak and grill away!

Yield: 1/2 Cup

2 Tablespoons finely ground coffee (de-cafe is fine too)

1 ½ Tablespoons kosher salt

1 Tablespoon granulated (white or raw) sugar

1 Tablespoon brown sugar

1 ½ tablespoons granulated garlic

1 heaping teaspoon black pepper

¼ teaspoon cayenne pepper

¼ teaspoon ground cumin

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