More than 12,000 people attended Loggerhead Marinelife Center’s largest annual event which celebrates and appreciates ocean conservation and sea turtles.

Artwork and activities to entertain and educate were on the agenda. The festival features a local art contest, a rock climbing wall, live music and up close interactions with threatened and endangered sea turtles.

It is a wonderful community event. Their mission is simple–keep our oceans clean and save the sea turtles.

(The Hasson Girls’ Artwork–a relief press on canvas tote-April 13, 2013)

In Cajun cooking, étouffée means “to smother in its own juices.” Here is an authentic version of spicy shrimp étouffée by the New Orleans food maven Poppy Tooker.

Ingredients:
8 Tbs. (1 stick) unsalted butter, cut into pieces
1 bunch green onions, white and light green portions, thinly sliced
1 garlic clove, minced
3 Tbs. tomato paste
1 tsp. chopped fresh thyme
1 1/2 cups shrimp or fish stock
2 bay leaves
2 lb. shrimp, peeled and deveined
1/4 tsp. cayenne pepper
Salt and freshly ground black pepper, to taste
Buttered steamed rice for serving

Directions:

In a deep sauté pan over medium heat, melt the butter. Add the green onions and cook, stirring occasionally, until they are softened, about 5 minutes. Add the garlic, tomato paste and thyme and cook for about 2 minutes. Whisk in the stock until the mixture is smooth. Add the bay leaves and bring to a boil, then add the shrimp. Reduce the heat to low, cover and simmer until the shrimp are cooked through, about 5 minutes. Season with cayenne, salt and black pepper.

Remove the bay leaves and discard. Serve the shrimp étouffée immediately over buttered steamed rice. Serves 6.

Adapted from a recipe by Poppy Tooker, Slow Foods Convivium, New Orleans by Williams Sonoma

It is the big 5-0 for Vail. Founded on dreams and the spirit of adventure, Vail’s history is a colorful one. From its opening in 1962, Vail’s history reflects the pioneering spirit, the heroes of the 10th Mountain Division, the athletes and much more. One of my favorite stories is how Vail Pass was named after Charles Vail, the Chief Highway Engineer who constructed over 3500 highways in Colorado and the one highway he named in honor of himself. Instead of a route preferred by the locals in the area, Charles Vail chose a route over Monarch Pass for a new highway over the Continental Divide. In opposition, the locals tore down the sign and blacked out his name with paint and replaced it with Monarch or removed the “P” in Pass.

At the same time, another road was being constructed through the Gore Range. The workers on the project jokingly erected a sign by the road reading Vail Pass. Since the area was sparsely populated, no one said a word and the name stuck.

Be grateful for Vail Pass. It offers access to “the best in class” snow skiing. Congratulations to Vail for 50 years of winter sports and non-stop fun.

Fresh Pompano (Jupiter, FL)

Baked with fresh lemon slices, juice and zest, sea salt, 1/3 cup white cooking wine, 1/4 cup water, one tsp butter and one tsp olive oil at 375 for 18 minutes–simply delicious.

The Beauty and Power of the Sea (Juno Pier, March 12, 2013)

Beautiful sets at dusk on March 12, 2013 at Juno Pier. Check out more photographs at http://www.surftopreserve.org

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Friday, March 8, 2013–Rick’s Birthday Celebration at the Funky Biscuit (Boca Raton, FL)–Featuring Crazy Fingers. Unlimited Devotion and Reflections.

The Funky Biscuit’s tag line–a beat or bass line that rocks the membranes of your brain, brings about a feeling of hedonsim and ecstasy and puts a smile on your face.

Juno Pier (Friday, March 1, 2013)–Check out more surfing photographs at www.surftopreserve.org

This recipe calls for making a lobster stock with the shells of the lobster after the meat has been removed. The stock is then reduced with cream to make a rich sauce, which should be thick enough to coat the back of a spoon when it’s ready to be tossed with the pasta.

Ingredients:
5 lobster tails
4 Tbs. olive oil
3 leeks, white and green portions separated
2 large carrots, chopped
6 celery stalks, chopped
1 bay leaf
10 fresh flat-leaf parsley sprigs, plus 1 Tbs.
chopped fresh parsley
2 cups heavy cream
1 lb. dried pappardelle pasta
Salt and freshly ground pepper, to taste
2 Tbs. white truffle oil
Directions:
Bring a large pot three-fourths full of salted water to a boil over high heat. Add lobster tails. Cover and cook until the lobsters are red, about 7 minutes. Remove the meat from the tails and cut the tail meat in half lengthwise. Reserve the shells and refrigerate the meat until ready to use.

To make the lobster stock, using a chef’s knife, cut the lobster tails in half lengthwise. In a large saucepan over high heat, warm 2 Tbs. of the olive oil. Add the lobster tails, cut sides down, along with the shells, and cook without stirring until golden underneath, 4 to 5 minutes. Chop the green part of the leeks and add to the pan along with the carrots, celery, bay leaf and 2 quarts cold water or enough to cover. Lay the parsley sprigs on top, bring to a simmer and immediately reduce the heat to low. Simmer until the stock is golden and flavorful, about 2 hours.

Julienne the white part of the leeks, then rinse and drain well. In another large saucepan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the leeks and sauté until tender, 4 to 5 minutes. Strain the lobster stock through a fine-mesh sieve into a clean bowl and add to the pan with the leeks. Add the cream, bring to a boil, reduce the heat to low and simmer until the sauce is reduced by two-thirds (about 3 cups), 35 to 45 minutes.

Meanwhile, bring a large pot two-thirds full of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente (tender but firm to the bite).

Add the lobster meat to the sauce and season with salt and pepper. Stir to mix and cook until the lobster is heated through, 3 to 5 minutes. Stir in 1 Tbs. of the truffle oil. Drain the pasta, return it to the pot, add the sauce and stir gently to mix. Divide the pasta among warmed individual bowls. Garnish with the chopped parsley and drizzle with the remaining 1 Tbs. truffle oil. Serves 4. (Meadowood, St. Helena, CA)

Thank you, Rick, for a delicious Valentine’s dinner. What an evening of surprise!

Best Ever Butter Cookies

1 cup Land O Lakes® Butter, softened
1 cup sugar
1 Land O Lakes® All-Natural Egg
2 tablespoons orange juice
1 tablespoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder

Frosting
3 cups powdered sugar
1/3 cup Land O Lakes® Butter, softened
1 teaspoon vanilla
1 to 2 tablespoons milk
Food color, if desired

Directions
Combine 1 cup softened butter, sugar and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed until well mixed.

Divide dough into thirds. Shape each third into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 2 to 3 hours or until firm.

Heat oven to 400°F. Roll out dough, one-third at a time, on lightly floured surface (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets.

Bake 6-10 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheet; remove to cooling rack. Cool completely.

Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Tint with food color, if desired. Frost and decorate cooled cookies as desired.

Thanks for the tip, Audrey. These cookies are delicious. Happy Valentine’s Day!