Chris H. Olsen

Chris H. OlsenChris H. OlsenChris H. Olsen

Chris H. Olsen

Chris H. OlsenChris H. OlsenChris H. Olsen
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    • Home
    • News
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    • Shop
    • Blog
    • Appearances
    • Speech Topics
    • Bio
    • Articles
    • Landscape Portfolio
    • Holiday Portfolio
    • Interior Design Portfolio

  • Home
  • News
  • Top 5
  • Shop
  • Blog
  • Appearances
  • Speech Topics
  • Bio
  • Articles
  • Landscape Portfolio
  • Holiday Portfolio
  • Interior Design Portfolio

Appetizer of the Month

Oysters Rockefeller

Try this out!  You will be glad you did!

INGREDIENTS

  • 1 medium onion, finely chopped
  • 1/2 cup butter, cubed
  • 1 package (9 ounces) fresh spinach, torn
  • 1 cup grated Romano cheese
  • 1 tablespoon lemon juice
  • 1/8 teaspoon pepper
  • 2 pounds kosher salt
  • 3 dozen fresh oysters in the shell, washed

Directions

  1. In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper.
  2. Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture.
  3. Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.
     

Meal of the Month

Ginger-Pineapple Shrimp Stir-Fry

Ingredients

1 tablespoon vegetable oil

1 small red onion, thinly sliced

1 garlic clove, minced

2 teaspoons minced fresh ginger

½ red bell pepper, thinly sliced

½ yellow bell pepper, thinly sliced

1 cup cubed pineapple

8 shrimp

1 tablespoon soy sauce or tamari

1 tablespoon rice vinegar

¾ teaspoon sriracha (optional)

½ cup cooked rice

1 tablespoon mint leaves

1 tablespoon cilantro leaves

¼ Fresno chile, thinly sliced

2 scallions, thinly sliced

½ lime, cut into wedges

Directions

1. Heat the oil in a large skillet over medium heat. Add the onion, garlic and ginger, and sauté until fragrant, about 1 minute. Add the bell peppers and pineapple, and sauté until the peppers soften, about 5 minutes.

2. Add the shrimp and cook until they are opaque throughout and the vegetables are tender, about 3 minutes.

3. Stir in the soy sauce, rice vinegar and sriracha (if using) and simmer for 2 more minutes.

4. Put the rice on a plate, top it with the stir-fry and garnish with mint, cilantro, chile and scallions. Serve with lime wedges.

Drink of the Month

Shamrock Martini

Perfect for the March!

Here is what you need:

  • 2 oz. Five Farms Irish Cream
  • 1½ oz. 360 Double Chocolate Vodka
    or substitute Pinnacle Whipped
  • 1½ oz. Dekuyper Creme de Menthe


Directions:

  1. Garnish can vary greatly—it can be a piece of your favorite chocolate bar with a mint leaf on top, a drizzle of chocolate syrup or chocolate crumbles on the rim with whipped cream.

Visit Colonial

Video of the Month

Use BIG foliage!

Flower of the Month - Dusty Miller

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