Diva Cooking 101

Divas cook gorgeous things that are fabulous enough to share with friends and family. They just don't cook much. Every diva needs a few, easy signature dishes to get by. Are you a diva cook?

Divas cook while listening to Billie Holiday, Muddy Waters, or the Rolling Stones.

Divas cook while sipping Champagne, Chardonnay, or a martini.

Divas cook with a feather boa draped around their shoulders.

While cooking, divas nibble gin-soaked olives or Champagne-saturated strawberries.

Divas cook while wearing an apron that says, "Tomorrow is another Chardonnay."

A diva's favorite breakfast is last night's appetizers.

Divas don't stress over particular amounts in any recipe. Glugs, plops, and handfuls are accurate enough.

Divas can cook with boas because diva recipes do not require many steps. Still, the food is fabulous.

Monday, November 30, 2009

Crab Stuffed Flounder

I have never cooked flounder before. Wow, is it easy! It comes in these gorgeous thin filets that cook up in moments. Dazzle your company with this recipe. Divas always dazzle.

Crab Stuffed Flounder

1 lb. flounder filets

1 can crab meat

1 dash dry mustard

1 dash Worcestershire sauce

1 dash salt

1 dash white pepper

4 Ritz type crackers, crushed

2 dashes parsley

1 egg white

1 tbsp. mayonnaise, light is nice

14 cup butter, melted

paprika for garnish

Rinse the filets and pat dry with a paper towel.
Place them in a lightly greased baking dish; I use spray Pam.
In a pretty bowl, combine crab, mustard, Worcestershire sauce, salt, white pepper, crackers, and parsley.
Add the egg white and mayonnaise to this mixture.
Brush the flounder with some melted butter.
Spoon the crab mixture over the filets.
Drizzle any extra butter on top of each filet, and sprinkle with paprika.
Bake at 400 degrees for about 15 minutes.

Make it a meal: Serve with steamed broccoli and cubed sweet potatoes with sage butter (see recipe).

Wine: Chardonnay
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