Monday, April 28, 2014


I'm working on getting the recipes together from our program at the Botanical Gardens on Saturday, April 26, 2014.

In the meantime, some people asked about recipes for coriander seeds, so here is the recipe that I mentioned.  It's way good!


This is a take-off recipe from Bobby Flay, but I made some much needed changes to make it “great”! People coming down to the coast love seafood and this is a great one.

Serves: 6 people Preparation time: Cooking time: Difficulty: Medium - some experience needed


Carrot Mango Broth:
2 cups fresh mango juice or canned mango juice
2 cups fresh carrot juice or canned carrot juice
1 tablespoon toasted whole fennel seeds
2 tablespoons toasted whole coriander seeds
1 habanero chile or about 2 teaspoons habanero sauce
Salt & freshly ground pepper

Toast the fennel seeds and coriander seeds in a small dry skillet for a minute or two to release the oils. Then place all ingredients in a medium sauce pan and boil over high heat until reduced by ½. Strain and sit aside and keep warm, but do not boil it anymore.

Mango Salsa:
2 ripe mangoes, peeled, seeded and diced
2 green onions, finely sliced
1 serrano pepper, finely sliced
½ cup fresh tomatoes, finely chopped and seeded (can use cherry tomatoes cut in half)
½ cup fresh cilantro, finely chopped
2 tablespoons lime juice
2 tablespoons olive oil
Salt & freshly ground pepper

Combine ingredients in a bowl and refrigerate for approximately an hour. Do not refrigerate too long or the cilantro will wilt.

Crab Cake:
6 tablespoons olive oil
1 medium red onion, finely diced (can use sweet yellow onion)
2 jalapenos, finely diced (if jalapenos are too hot, remove seeds and membranes)
2 cloves finely chopped garlic
2 pounds lump crabmeat
3 tablespoons prepared horseradish
¼ cup Dijon mustard
3 tablespoons crème fraiche, sour cream or yogurt
1 large egg, lightly beaten
¼ to ½ cup bread crumbs or Panko (this will act as a binder)
Salt & freshly ground pepper
2 cups finely crushed blue corn chips (can substitute regular corn chips)
¼ cup thinly slice green onion

Heat a skillet over medium low heat, and add 2 tablespoons of olive oil, and then sauté the onion, garlic and jalapenos until just translucent. Remove from heat and set aside. In a mixing bowl, combine the crab, horseradish, mustard, crème fraiche, egg, bread crumbs and salt and pepper and then add the cooled sauté onion/jalapeno mixture. Fold the mixture gently so as not to break the lumps of crabmeat. Then refrigerate to make the crabmeat easier to form into patties. Remove from refrigerator and form the crab mixture into approximately 12 2-inch patties and dredge in the corn chips. Heat the remaining olive oil in a large heavy skillet over medium heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned.

Divide and ladle the carrot-mango broth into 6 medium shallow bowls and place 2 crab cakes in each bowl and top with the mango salsa. 


OK, this looks hard, but it isn't hard at all. Just very good. Don't hesitate to try it sometime.

Sunday, April 27, 2014


We had tons of fun giving the program yesterday at the Botanical Gardens  Cindy Meredith, Lois Atwood and I presented the following program at the gardens. We really enjoyed it and want to thank Carol Krank with the gardens for scheduling the program! 
You'll love our Saturday seminar, "CULINARY HERBS 101", with
Rockport Herb & Rose Study Group! Sat, Apr 26, 10-noon.

Includes HANDOUTS--Information & Recipes.
Best thing: They'll prepare some recipes, LET YOU TASTE, and have some HERBS for SALE!

Make your reservation NOW, 361-852-2100
OK because I was at my doctor's office in Houston, I didn't get the handout copies made, BUT like I told everyone, everything will be posted on here.  I will do my very best to get the recipes and information on here no later than tomorrow! 

Thursday, April 10, 2014

Information for upcoming information for Rockport Herb & Rose Study Group

Hey Herbies! 
Pam Stranahan presented an excellent program yesterday, along with food samples, on "How archeologists determine what prehistoric folks ate!!" It was a great program! Thanks so much Pam! For any of you that are interested in this subject, and have a Facebook account, check out Florida Historical Society Archaeological Institute for more information on some of ways they can determine what foods were eaten. Pam also gave us a couple of websites to check out: and  Both sites have lots of good information about Texas archaeology. Also she had a very informative book on the subject Mother Earth’s Mercantile: Plants of the Four Corners Area and Their Uses Through Time
Pam is on the Board of The Friends of the History Center for Aransas County   They are having a Grand Opening for their new office on Saturday, May 17, from 10:00 until noon at 801 E. Cedar Street, Rockport, Texas  The historic house will have gardens planted and Pam asked our group, Rockport Herb & Rose Study Group, if we would be interested in planting and attending to the herb garden. We voted a YES; we would like to do this. We will get back with more information at a later date! If you have this Saturday free, go over and check out the place.
For any of you that are interested, we are giving a program at the South Texas Botanical Gardens & Nature Center on Saturday, April 26 from 10:00 until noon. The program is "Culinary Herbs 101: Growing, Harvesting, Using" and we will have information handouts, recipe handouts along with tastings and some herbs for sale. So far, Cindy, Lois, Pat and I are planning on participating. If anyone else is interested, please contact me a/s/a/p!
Our May 14 meeting will be a Field Trip to the Herb Cottage owned by our member Cindy Meredith   We will meet at the Ace Hardware parking lot and depart promptly at 8:00 and car pool up. Be sure to bring your lunch and any goodies that you might want to share. It's always a fun trip to visit Cindy's place out in the country and always lots of wonderful plants! Please RSVP, yes or no.
Nice weather is here finally, so go out and play in the dirt!

Great Gardening,