Mother's Day is May 12th!!
Get Your Orders In Before
May 9th or 10th.

 

 

APRIL 2013 NEWSLETTER

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She deserves it! You know she does...

Spacer issue two, volume ten  

Mother's Day Gift Box
CELEBRATE MOTHERS EVERYWHERE

On Mother's Day we celebrate the mothers that surround us whether they be biological, step, adopted, wives, mother's in law, etc. I will actually be with my wife and mother-in-law on the day and will toast to both of them. I lost my mother in 2003 but she is no less a part of my life today than she ever was even if now she lives only in my sisters' and my memory. So as this Mother's Day approaches I thought I would tell you a little bit about her.
I Love MomMy parents married in 1961 when my mother, Carol was 26. I was born in 1962 on the 9 month anniversary of their wedding day (talk about a honeymoon baby!). All of this sounds great until you consider that my mother brought my sister Carrie and my father brought my sisters Caren and Jamie to the marriage already. My mother, now at the age of 27 had gone from one to four children in the space of nine months! Now I'm not trying to suggest that there are not other families of four children (or even nineteen) but blending an instant family takes work and courage. I think it is a testament to my mother's (and father's) efforts and love that I was about ten when I realized that my sister each had a different parent. It wasn't a secret, it just never mattered within the family.
Lady BugsIn 1968, my mother decided it would be fun to go on a car trip so she arranged one, packed the entire family in the Colony Park station wagon and pointed it toward Mexico. We spent the next four weeks driving from Pasadena, CA to to Puerto Vallarta and back by way of Mexico City. We saw pyramids, mummies and beaches, had people try to sell us iguanas, made up terrible jokes that involved burros and had a cultural experience that we have remembered the rest of our lives.
My mother loved to cook and for a German project I did in fourth grade she provided food for my whole class. The food was such a hit that six kids followed me home that day to finish up the leftovers!
ShoesAt our old winery, Tracy and my mother worked together in the same office and on occasion my mother would look from her work and say to Tracy for no reason in particular, "You know, I don't have to be good...".
As my sisters and I got older and had children of our own she transitioned into her role as grandmother. My daughters loved her devil-may-care attitude as she would take them off on some adventure and announce that for today they were "girls on the loose".
It's not one grand gesture that makes a good mother, it's the thousands of little things over the days and years that adding up. Remember to celebrate the Mothers in your life on the 12th of May, they certainly deserve it.

John and Tracy Wood Anderson

 

Mother's Day Heart Box



GRILLED PRAWNS MOJO de AJO WITH COCOA RICE

 

Serves 4

This year for Mother's Day, I decided to be a little selfish and make something just for me. I am a mother too after all, so why not make what I want? My mother loves this dish too, so no losing for her. My husband likes it too, and so do my daughters = quadruple win. There, I am not being selfish at all, just sharing what everybody loves. What is it, you may ask? It is a plate of garlicky, buttery yumminess with just a little spice. Just try it, you'll see

The Ingredients

For the Mojo de Ajo:
1/2 cup salted butter
1/2 cup olive oil
1 head garlic, peeled and chopped pretty finely, but don't get too carried away
1/2 teaspoon fine sea salt
1/2 teaspoon red chile flakes
juice of 1 lime

In a small saucepan, melt the butter. Add the olive oil, garlic, salt and red chile flakes. Turn the heat as low as it will go and simmer until the garlic starts to brown. This should take about 20-30 minutes. It will be a little difficult to actually see the garlic to tell if it is browning or not because the butter will bubble up. Just spoon some out and have a look at it every few minutes. Whisk in the lime juice and set aside. This will keep in the refrigerator for a couple of weeks.

For the Rice:
1 cup long grain white rice, rinsed
1 Tablespoon butter
1/2 teaspoon salt
2 Tablespoons good, dark cocoa powder
1 teaspoon Dark C
hile Powder (I like the one I get from Whole Spice)
1 3/4 cups water

Put all ingredients in a small, heavy saucepan. Bring to a boil, then turn down to a low simmer for 20 minutes. (If you are using some other fancy rice, follow the water and timing directions on the package). Fluff and keep warm.

For the Prawns and Garnish:
12 giant Blue Prawns, peeled and de-veined (or a bunch of smaller ones, but the blue prawns are more like lobster and that pleases me.)
1 Tablespoon + 1 teaspoon olive oil
salt to season
1 shallot, peeled and thinly sliced
2 cherry bomb peppers, thinly sliced (these are fat, red peppers that have the same sort of heat a jalapeño does. If you can't get your hands on those, use a combination of jalapeño and some red pepper for color)
2 Tablespoons chopped fresh cilantro, also some whole leaves for garnish
4 green onions, chopped

The Finished Dish

Season the prawns with salt, then toss them with 1 Tablespoon olive oil. I like to do this in a quart-size ziplock bag. Set aside while you make your garnish. In a small saucepan, heat 1 teaspoon olive oil over medium heat. Add the shallots, stir about for a minute or so, then add the peppers. Season with salt, and when the shallots and peppers have softened, turn off the heat and toss in the chopped cilantro.
Next, fire up your grill. If you don't have one, well, that would make a good mother's day gift, now, wouldn't it? She would be easily convinced that Dad would do more of the cooking...what a gift that would be....Anyway, get your grill good and hot and place your prawns on the grate. Cook for 3-4 minutes per side, or until they are just cooked through. Time to plate. Put a portion of rice down first, a layer of shallot/pepper mix, then arrange 3 prawns per plate on top, sprinkle with green onions and spoon Mojo sauce over all. Don't be shy with the sauce and make sure you don't leave the garlic behind! The whole point of this is to drench the rice in garlic sauce. Soooo good. Garnish with a cilantro leaf and prepare for the oohs and aahs.

   
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