AUGUST., 2008

The Hidden Beach Official Newsletter • Volume 2 • Issue 23 • Page 1 | Page 2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Guest Perspectives

Yankee tea (Long Island Iced Tea) kicked my ass and took my name!
- Linda (Agavero lady and stained glass artist extraordinaire)

We're not swingers; we dance with the girl that brought us!
- Bert (gumbo guru)

The more you see the less you criticize and the more you appreciate.
- Samantha (purveyor of positive profundities)

What Are You Waiting For?

August is an awesome time to visit Hidden Beach. The long warm days will let you soak up every delectable moment of your Au Naturel vacation./p>

Remember: Something quite skimpy is likely to do, a little something sheer is passable too. But the dress code at Hidden is really quite clear, just ditch all the duds and show us your rear!

Naturally yours,
Regan Hook

Taste of Hidden (Part 2)

Instructions:
Pour flour into a measuring cup and level it off with a knife before pouring into a large baking pan. Bake at 350º F for 1.5 hours, stirring every 15 minutes to redistribute flour.

Caramelize vegetables in a skillet, cooking over medium-low heat. Add onions first, followed by bell peppers, celery and finally garlic.

Gradually combine the roux and broth in a large gumbo pot, stirring constantly. Cook over low heat for 45 minutes. Occasionally discard the foam that rises to the top (without stirring).(continues on part 2)

Pour broth mixture into a large Dutch oven and add shrimp shells. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Strain mixture into a bowl and discard shells. Set broth and flour mixture aside and keep warm.

Cook sausage in Dutch oven over medium heat until browned. Remove sausage and set aside.

Measure drippings from sausage and add enough oil to mixture to measure 1/2 cup. Whisk drippings and oil with broth and flour mixture in a soup pot and cook over medium heat for 35-40 minutes until chocolate colored.

In a separate skillet, cook onions, bell pepper, celery and garlic over low heat until tender. Gradually add cooked vegetables to roux. Boil mixture and stir in bay leaves, Creole seasoning, thyme, Worcestershire sauce and hot sauce. Reduce heat and simmer uncovered for 50 minutes stirring occasionally.

Stir in shrimp, sausage and green onions. Return to a low boil and simmer 10 minutes or until shrimp turn pink. Discard bay leaves and serve.

Here's what guests had to say about Tantra on the Beach.

It was a wonderful trip and Tantra, a course offered by a beautiful young lady named Heather, was a highlight for us. Tantra is about exploring yourself and your partner's wants and needs both physically and emotionally.

I think it helped us to slow down and reconnect, almost as if we were just starting our relationship. We had gotten caught up in the daily rush and kind of forgotten to slow down and enjoy each other's company.