Tuesday, July 20, 2010

Outrageous Cookbook prices

It is amazing to me the different prices of Tastes & Treasures cookbook online. Normal retail is $24.95 but it is going for $58.45 at this site. cgi.ebay.com/Tastes-and-Treasures...-/170510238841
Also saw it used on Amazon for under $20.

Arizona's Cooking Heritage, the Historical League first cookbook, has also been featured online for $70. It is now out of print and definitely a collectors item. Must be those gila monsters on the cover.

Seafood at Dukes

Seafood Towers are a popular item in restaurants. This one at Duke's in San Diego was loaded with shrimp, cilantro, and salad fixings. A tasty and impressive appetizer.

We also ordered the Mahi Mahi dinner - so flavorful with fresh vegetables, rice and topped with an orchid. Very Hawaiian. Loved the views of the harbor from Dukes.

The Cottage Place Restaurant in Flagstaff gave us their Seafood Tower recipe with shrimp, scallops and avocados. It is one worth making.

Seafood Tower
, page 18 Tastes & Treasures
1 cup water
¼ cup Cilantro Lime vinaigrette (page 21)
1 teaspoon salt
4 large shrimp, peeled and deveined
2 scallops, cleaned
¼ cup Cilantro Lime Vinaigrette (page 21)
Tomato Caper Relish (page 20)
Horseradish Cream Sauce (page 20)
Bottled cocktail sauce
Avocado fans
Cilantro Lime vinaigrette (page 21)

Bring the water, ¼ cup vinaigrette and the salt to a boil in a small saucepan. Add the shrimp and scallops and reduce the heat to 170 degrees. Poach the shrimp and scallops for 5 minutes or until the shrimp turn pink. Remove from the heat. Add ice to the mixture to stop the cooking process and let stand for 4 minutes. Drain the shrimp and scallops and place in a large bowl. Add ¼ cup vinaigrette and toss to coat. Chill in the refrigerator.
Cut each scallop into three thin circles. Place two plastic tubes 2 inches in diameter and 3 inches tall on a place. Fill each tube half full with the relish and compact with a spoon handle. Arrange three scallop slices on the relish in each tube. Slide the tip of a metal spatula under each tube and place each on a chilled serving plate. Make a pool of the horseradish cream sauce around the tube. Drag a wooden pick through cocktail sauce and make a design in the horseradish cream sauce. Arrange the poached shrimp and avocado fans in the sauce. Drizzle some of the remaining vinaigrette around the edge of each plate. Remove the plastic tube by pressing down on the scallops with a spoon handle, while lifting each tube.
Serves 2