July Grilling!

Beer Can Chicken

Who knew that sticking a beer can in the butt of a chicken could produce such a tender and juicy bird? But surprisingly it works. Thank you to Elise who posted this at SimplyRecipes.com While the chicken is roasting in the oven or on the grill, the moisture from the beer keeps the chicken moist and fall off the bone tender. All you need is olive oil, salt, pepper, and thyme on the chicken, but you can use your favorite rub if you like. Or, feel free to substitute root beer or ginger beer.
Ingredients

1 4-pound whole chicken
2 Tbsp olive oil or other vegetable oil
1 opened, half-full can of beer, room temperature
1 Tbsp kosher salt
2 Tbsp chopped fresh thyme leaves, or 1 Tbsp dried thyme
1 Tbsp black pepper

1 Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.

2 Remove neck and giblets from cavity of chicken, if the chicken came with them. Rub the chicken all over with olive oil. Mix the salt, pepper, and thyme in a little bowl, then sprinkle it all over the chicken.

3 Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.

4 Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 165°F - 170°F or the breast reads 160°F - 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours. If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.

5 Carefully transfer the chicken to a tray or pan. The beer can will be hot so be sure to use oven mitts. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.

You can also roast a chicken this way in the oven. Just place it as directed on an open half-filled can of beer, sitting up, in a roasting pan on the lower rack of your oven. Roast at 350°F until done (about an hour fifteen to an hour and a half for a 4 lb chicken).

Serves 4.

Hot Dog on a Stick

Corn dogs scare me. I don’t know why. But when I spotted this recipe on delish.com I thought I could like this version of a hot dog on a stick. Besides it’s so easy, and a perfect presentation for a July 4th event.

Ingredients

1 package (16-oz.) hot dogs
1 can (11-oz.) refrigerated soft bread stick dough
1. Preheat greased skill or prepare campfire. Insert a 10-inch wooden skewer into one end of each hot dog until the skewer reaches the opposite end. Wrap the exposed end of the skewer in aluminum foil.

2. Unroll bread sticks; separate into strips. Wrap one bread stick around each hot dog, in a spiral fashion. Place on grill grate over medium-low heat or hold over campfire.

Cook for 8 to 10 minutes, or until the hot dog is cooked through and the dough is golden brown, turning frequently.

Grilled Maple Peaches

Ingredients

½ cup sour cream or yogurt
2 tablespoons light brown sugar
½ cup melted unsalted butter
2 tablespoons pure maple syrup
a pinch of ground nutmeg
4 large freestone peaches (slightly under-ripe)


1. Preheat grill for medium heat.

2. Stir together ½ cup sour cream and 2 tablespoons light brown sugar in a small bowl.

3. In another small bowl, combine ½ cup melted unsalted butter, 2 tablespoons pure maple syrup, and a pinch of ground nutmeg.

4. Cut 4 large freestone peaches (slightly under-ripe) in half lengthwise and remove pits. Lightly brush each peach half with the butter/syrup mixture.

5. Grill the peaches (cut side down) over direct medium heat about 4 minutes, or until heated through and nicely glazed. Turn peaches over and grill the bottoms just until marked, about 1 minute.

6. Remove peaches from grill and place (cut side up) on serving platter. Spoon some of the sugared sour cream on top of each half and serve.
photo: geckofiend


Rice Krispie bars

This simple treat I came across from Twig &Thistle. Another simple yet elegant addition to your BBQ or picnic.

Ingredients

3 tablespoons butter or margarine

1 10oz package regular marshmallows or 4 cups mini marshmallows

6 cups Rice Krispies

1 cup chocolate melted

Red, white and blue sprinkles (optional)

Red, white or blue ribbon (optional)

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 1″ x 1″ x 3″ rectangles.

4. Add a candy stick, dip in melted chocolate and sprinkles if desired. Let set in the refrigerator for 10 minutes.

5. Embellish with ribbon and serve on chilled tray covered with wax paper. Best if served the same day.

Juneteenth

Juneteenth is the oldest nationally celebrated commemoration of the ending of slavery in the United States.

From its Galveston, Texas origin in 1865, the observance of June 19^th as the African American Emancipation Day has spread across the United States and beyond.

Today Juneteenth commemorates African American freedom and emphasizes education and achievement. It is a day, a week, and in some areas a month marked with celebrations, guest speakers, picnics and family gatherings. It is a time for reflection and rejoicing. It is a time for assessment, self-improvement and for planning the future.

In honor of this occasion, here are some African American favorites for your summertime meal.


Oven Crisped Catfish Nuggets

Ingredients:

1 pound of catfish nuggets (about 36 pieces)

4.5 cups Corn Flakes cereal (crushed to 2 cups)

½ teaspoon paprika

½ teaspoon onion

1 cup skim milk

1 beaten egg

Dipping Sauce:

1 clove or 1 teaspoon minced garlic

1 tablespoon of olive oil

½ cup chopped onions

½ cup chopped green pepper,

¼ cup chopped celery,

1 tablespoon sugar

¼ teaspoon red pepper flakes.

1 can (16 ounces) tomato paste ½ cup water.

2-3 orange or lemon slices for garnish

1. Stir together: crushed Corn Flakes, paprika, and onion powder in a shallow dish or pan and set aside.

2. Combine skim milk and beaten egg in a second shallow dish or pan.

3. Dip catfish nuggets into egg mixture, then coat with cereal mixture.

4. Place nuggets on baking sheet coated with vegetable cooking spray.

5. Bake at 350 degrees for about twenty minutes- until nuggets look crispy and lightly browned.

Dipping Sauce:

1. In a saucepan, cook minced garlic in 1 tablespoon of olive oil over medium heat until browned.

2. Add chopped onions, chopped green pepper, chopped celery, sugar, and red pepper flakes.

3. Cook until vegetables are tender.

4. Stir in tomato paste and water. Cover and simmer 15 minutes over medium-low heat.

5. Plate nuggets with 2-3 orange slices for garnish, and dipping sauce in decorative bowl on the side.

Collard Bread

Ingredients:

4 cups chopped frozen collard greens (thawed and drained)

½ cup chopped red bell pepper

½ cup chopped green onion (8 medium)

3 eggs

½ cup milk

3 tablespoons all-purpose flour

1 teaspoon seasoned salt.

1 cup shredded cheddar cheese

1 teaspoon crushed red pepper flakes

1 (6.5 ounce) pouch of cornbread and muffin mix

½ cup chopped red bell pepper

½ cup sliced green onion (8 medium)

½ cup drained canned whole kernel corn

1/3 cup milk, 2 tablespoons melted butter

1 egg

½ teaspoon crushed red pepper flakes (optional)

1. Heat oven to 350 degrees.

2. Spray 11x7 inch or 8-inch square glass baking dish with cooking spray and set aside.

3. In large bowl, mix together: collard greens, red bell pepper, chopped green onion and set aside.

4. In medium bowl, stir together: eggs, milk, all-purpose flour, and seasoned salt.  Stir into collard green mixture.

5. Stir in cheddar cheese and crushed red pepper flakes.

6. Spread mixture into baking dish, and bake about 25 minutes in 11x7 dish (about five minutes more for 8-inch square dish), or until slightly set.

7. In large bowl, stir together: cornbread and muffin mix, chopped red bell pepper, sliced green onion, corn, milk, melted butter, egg, and ½ teaspoon crushed red pepper flakes just until moistened.

8. Spread evenly over collard green mixture in baking dish.

9. Bake 35 to 40 minutes more or until deep golden brown.

10. Allow to cool at least 5 minutes, cut into squares or rectangles, and serve warm.

Citrus Ambrosia

Ingredients:

2 eggs, beaten

½ cup sugar

grated peel of ½ lemon

¼ cup fresh squeezed lemon juice

¼ cup melted sweet cream butter

2 oranges peeled and cut into cartwheel slices

1 grapefruit, peeled and sectioned

2 tangerines, peeled and sectioned

toasted (shredded or flaked) coconut

maraschino cherries and mint leaves for garnish

1. Pour beaten eggs into a saucepan. Stir in sugar, grated lemon peel , fresh squeezed lemon juice, and butter.

2. Cook over low heat, stirring constantly, until thickened- about 10 minutes. Cover and chill.

3. Divide fruit into 4 individual dessert dishes. Spoon sauce over the fruit and sprinkle with toasted (shredded or flaked) coconut, and garnish each serving with a maraschino cherry and mint leaves.

Enjoy your Juneteenth meal. For more info on this celebration go to http://www.juneteenth.com/

May Days

The big calendar events in May are Cinco de Mayo, Mother’s Day and Memorial Day. From a food perspective, you can’t go wrong by choosing a Tex-Mex theme in May. And in keeping with the Cinco de Mayo beer-guzzling tradition, the first recipe calls for beer.

BEER BATTERED ONION RINGS:

1.5 cups of all-purpose flour

1 tablespoon (plus one teaspoon) baking powder

1.5 teaspoons salt

12 ounces beer

1 large egg

1 large Spanish onion cut into ½ inch slices

½ cup all-purpose flour

6 cups peanut oil

ketchup, cocktail sauce or salsa

Sift all-purpose flour, baking powder, and salt into a medium bowl. Form a well in the center and pour in beer and egg. Whisk mixture, beginning in the center and expanding outward, until a smooth batter forms.

Separate onion slices into rings. Dust the rings with ½ cup of all-purpose flour.

Heat peanut oil to 350 degrees in a large, deep pot over a medium-high flame.

Dredge 5 or 6 onion rings in the batter, shaking off the excess, and gently lower them into the hot oil. After 30 seconds, flip the rings over and cook for another 30 seconds, or until golden. Remove the cooked onion rings with tongs and drain on paper towels.

Hold the finished onion rings in a 200-degree oven while the remaining ones are fried. Sprinkle with salt and serve hot with ketchup, cocktail sauce or salsa.

CITRUS AVOCADO CUPS:

2 large grapefruit (peeled and sectioned)

2 medium-sized oranges (peeled and sectioned)

1/3 cup diced jicama

¼ cup thinly sliced red onion

½ head of red leaf lettuce

2 Mexican Hass avocados

Shredded coconut (optional)

Vinaigrette:

1 tablespoon olive oil

4 teaspoons honey

2 teaspoons lime zest

6 tablespoons lime juice

2 teaspoons lemon juice

½ teaspoon salt

Whisk together vinaigrette ingredients in small bowl and set aside.

Combine in medium bowl: grapefruit, oranges, diced jicama, and red onion. Drizzle with 2 tablespoons vinaigrette and toss to coat.

Place red leaf lettuce (leaves separated) on 4 serving plates or platter.

Cut avocados in half; remove and discard seeds. Carefully remove avocado halves from peels and discard peels. 

Rub 2 tablespoons vinaigrette over avocado halves and place them over lettuce.

Spoon grapefruit mixture on top of the avocados. Serve with remaining vinaigrette. Top with toasted coconut- if desired.

CHICKEN WITH MANGO-AVOCADO SALSA:

2 tablespoons light brown sugar

1.5 teaspoons chili powder

1 teaspoon unsweetened cocoa

¼ teaspoon ground cumin

¼ teaspoon freshly ground pepper

¾ teaspoon salt in a small bowl

1.5 pounds boneless and skinless chicken breasts

2 teaspoons honey

1 tablespoon grated lime zest

2 tablespoons fresh squeezed lime juice

1 skinned and chopped avocado

1 cup chopped fresh mango

¾ cup quartered grape tomatoes

¼ cup finely chopped red onion

4 tablespoons fresh chopped cilantro

¾ teaspoon salt

Preheat grill to 350 to 400 degrees (medium-high).

Stir together: light brown sugar, chili powder, unsweetened cocoa, ground cumin, freshly ground pepper, and salt in a small bowl. Rub chicken breasts with mixture, coating well.

Whisk together: honey, grated lime zest, and fresh squeezed lime juice in medium bowl. Add chopped avocado and toss to coat. Stir in chopped fresh mango, grape tomatoes, chopped red onion, cilantro, and salt.

Grill chicken 5 to 6 minutes per side (or until meat thermometer inserted into thickest portion registers 165 degrees. Plate and top with mango-avocado salsa. Garnish with fresh cilantro sprigs and lime wedges. Serve.

GRILLED RED CHILE CORN:

4 ears fresh sweet corn (husks attached and silk removed)

½ cup unsalted butter (at room temperature)

1 tablespoon freshly squeezed lime juice

1 tablespoon pure red chili powder

½ tablespoon sweet paprika

1 teaspoon coarse salt

Place corn in a large bowl of warm water and soak for 1 hour. Preheat and oil grill.

Stir together: ½ cup unsalted butter, freshly squeezed lime juice, red chili powder, sweet paprika, and coarse salt in a small bowl until well blended.

Peel the corn husks back and spread a generous amount of the butter mixture over the kernels. Fold the husks back and cover the kernels.

Grill over direct medium-high heat 20 to 25 minutes, turning occasionally. Serve with the husks still attached- which serve as a handle when pulled back.

GRILLED CATFISH WITH PINEAPPLE SALSA:

2 tablespoons melted butter

1 tablespoon lemon juice

½ teaspoon grated lemon rind

½ teaspoon Worcestershire sauce

6 catfish fillets

lime halves or wedges, maraschino cherries, and parsley for garnish

Mix melted butter, lemon juice, grated lemon rind, and Worcestershire sauce in small bowl.

Grill catfish fillets over medium coals (covered), turning and brushing occasionally with butter mixture, until fish flakes easily with fork (15 to 25 minutes). Plate and top with pineapple salsa (see below). Garnish with lime halves or wedges, maraschino cherries, and parsley.  

Pineapple Salsa:

½ fresh pineapple (peeled and diced)

2 medium tomatoes (seeded and diced)

½ cup thinly sliced green onion

1 jalapeno pepper (seeded and finely chopped)

 ¼ cup chopped cilantro, 1 tablespoon lime juice

1 clove minced garlic

½ teaspoon salt

Mix all ingredients in a medium sized bowl. Refrigerate at least 30 minutes before serving.

Photos: Onion Rings (Food Network), Avocado, Chicken with Salsa (Southern Living),  Corn (Stockmann); Catfish (Taste of Home)
 

Spring Menu

April showers bring May flowers. Between the downpours, April also brings milder temperatures and noticeably longer days for most of us in the northern hemisphere. After you check the weather forecast for rain, get out your grill and enjoy cooking outdoors again. Of course you can grill in the kitchen if you don’t have a grill or can’t use outdoor fire. But after you cook inside, plan a nice walk or hike to enjoy the outdoors.

GOOD THYME LAMB CHOPS

Ingredients:
8 lamb chops
3 tablespoons chopped fresh thyme or 2 tablespoons dried
1 tablespoon fresh lemon juice
3 tablespoons extra virgin olive oil
2 teaspoons salt
½ teaspoon freshly ground pepper
3 minced garlic cloves.

Place lamb chops (cut about an inch thick) in a glass or ceramic dish.

In a small bowl, mix together thyme, fresh lemon juice, extra virgin olive oil, salt, freshly ground pepper, and minced garlic cloves.

Rub seasoning mix into both sides of lamb chops. Cover with plastic wrap and marinate in refrigerator up to 24 hours.

Prepare hot fire and oil grill grate. Place chops on grill and cook (turning once or twice) until browned outside and still pink inside- about 15 minutes. Remove from grill and allow to rest a few minutes before serving.

LEMON-BASIL SHRIMP

Ingredients:

2 pounds large shrimp

¼ cup olive oil

½ cup finely chopped onion

½ cup dry white wine

¼ cup fresh lemon juice

¼ cup chopped parsley

1 tablespoon Worcestershire sauce

1 minced garlic clove

1 teaspoon dried crushed basil

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon paprika

If frozen, thaw 2 pounds large shrimp (shelled and deveined). 

In medium bowl, combine ¼ cup olive oil, ½ cup finely chopped onion, ½ cup dry white wine, ¼ cup fresh lemon juice, ¼ cup chopped parsley, 1 tablespoon Worcestershire sauce, 1 minced garlic clove, 1 teaspoon dried crushed basil, ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon paprika.

Place shrimp in plastic zip lock bag set in deep bowl or shallow glass baking dish. Pour marinade mixture over shrimp (reserve about ¼ cup for basting), close bag, and refrigerate for 3 to 4 hours.

Drain shrimp, and place in well-greased, hinged, wire grill basket or 18 inch by 24 inch piece of heavy-duty aluminum foil.

Grill over hot coals for 10 to 15 minutes, turning basket or individual shrimp frequently and basting often with marinade.

Serve immediately. Serves 8.

MIXED VEGETABLE GRILL

8 asparagus spears, ends trimmed

1 medium red or yellow bell pepper, cut lengthwise into 6 strips

1 medium zucchini, cut lengthwise into 1/2-inch slices

1 medium yellow squash, cut lengthwise into 1/2-inch slices

1 small sweet potato, cut into 1/4-inch rounds

1 small red onion, cut into 1/2-inch rounds

3 or 4 carrots cut into ¼ inch diagonal slices

2 fresh tomatoes quartered

salt and pepper and Italian seasoning to taste

¼ to ½ stick butter

Place vegetables in an aluminum pan.

Sprinkle with salt and pepper, and Italian seasoning to taste. Dot with ¼ to ½ stick butter.

Cover pan snugly with foil and cook over medium heat for 25 to 30 minutes- stirring several times once butter melts. Serve immediately.   

SPICED MIXED FRUIT WITH CARAMEL SAUCE

Ingredients:

1 pound mixed dried fruit halves (peaches, apricots, pears)

½ cup light brown sugar

1 cup dry white wine

5 whole cloves

2 whole star anise

1 cinnamon stick

½ cup melted unsalted butter

Caramel Sauce:

1 cup packed light brown sugar

¾ cup granulated sugar

1 cup cold water

¼ cup corn syrup

1 tablespoon freshly squeezed and strained lemon juice

1 tablespoon vanilla extract

1¾ cups heavy cream

Preheat and oil grill. Place dried fruit halves in heatproof bowl and cover with at least 2 cups of boiling water. Set aside 30 minutes to plump. Drain well, reserving 1 cup of the soaking liquid.

Combine fruit, soaking liquid, and ½ cup light brown sugar in a large non-reactive saucepan over medium heat. Add dry white wine, whole cloves, whole star anise and cinnamon stick. Bring to a simmer, and let simmer 10 minutes or until fruit is soft.

Remove the pan from the heat and strain through a fine mesh sieve, discarding the whole spices.

Lightly brush fruit with ½ cup melted unsalted butter. Grill in a basket over direct medium-high heat about 6 minutes, turning occasionally, or until nicely glazed.

Remove fruit from grill and divide evenly among 4 soup bowls. Drizzle with caramel sauce (see below) and sprinkle with ½ cup chopped toasted pecans. Serve warm.

Caramel Sauce: 

Combine light brown sugar and granulated sugar with 1 cup cold water in a heavy saucepan over medium heat. Bring to a boil. 

Boil without stirring, brushing down the sides of the pan with a wet pastry brush to dissolve any sugar crystals that form, 12 minutes or until the syrup is a deep caramel color. 

Remove pan from heat and whisk in corn syrup, freshly squeezed and strained lemon juice, and vanilla extract- taking care that the mixture does not boil over.  Allow to simmer and carefully whisk heavy cream.   

Return pan to heat and bring to a boil. Reduce heat and simmer about 10 minutes or until thick. Remove from heat and serve warm.

St. Patrick's Day Menu

I always say everyone’s Irish on Saint Patty’s Day! And I love corned beef! So there was no way I was going to make a menu without it. We all can embrace the spirit of diversity and celebrate all ethnic beauty with good food.

St. Patrick’s Day Menu

Corned Beef

Potato-Mushroom-Onion Medley

Gumbo

Lemon Raspberry Cups

CORNED BEEF:

Ingredients:

5 to 6 pound beef brisket

2-3 tablespoons of minced garlic

5-8 whole cloves

3 sliced onions

3 bay leaves

1-3 tablespoons German (Dusseldorf) or Dijon Mustard

1/3 cup light brown sugar

Place beef brisket in deep pot or Dutch oven and cover with boiling water.

Add minced garlic, whole cloves, sliced onions, and bay leaves.

Bring to boil, reduce heat, cover with aluminum foil and lid, and simmer for 5 hours.

Remove beef from pot and allow to drain.

Preheat oven to 350 degrees. Put beef in shallow pan, fat side up. Trim fat.

Spread mustard over beef.

Cover beef with light brown sugar and bake 15 to 20 minutes until sugar melts and forms glaze.

Slice and serve hot or cold. Serves up to 10.

POTATO-MUSHROOM-ONION MEDLEY:

1.5 pounds red potatoes

3 tablespoons olive oil

1 pound fresh white mushrooms (halved or quartered)

1 large red, yellow or orange bell pepper cut into bite-sized chunks

1 tablespoon minced garlic, 1 teaspoon seasoned salt

2 tablespoons fresh or dried thyme

1 teaspoon black pepper

1 red onion, sliced

Heat oven to 450 degrees. In large baking pan mix red potatoes (cut into fourths) with olive oil. Bake uncovered 10 minutes.

Stir in mushrooms, bell pepper, minced garlic, seasoned salt, fresh or dried thyme, black pepper, and sliced red onion.

Reduce oven temperature to 300 degrees and bake for 20-25 minutes until vegetables are tender. Stir things around every few minutes during baking. Serves 6.

GUMBO:

Ingredients:

2 tablespoons vegetable or canola oil

3 tablespoons flour

2 tablespoons vegetable or canola oil

1 onion, chopped

2 diced carrots

4 or 5 diced celery stalks

1 red and 1 green bell pepper, seeded and diced

8 ounces fresh or frozen okra

1 tablespoon minced garlic

1 tablespoon cayenne pepper

1 tablespoon seasoned salt

1 tablespoon ground black pepper

½ teaspoon dried thyme

3 cups chicken stock

28 ounces drained and chopped Italian style tomatoes

1 bay leaf

2 teaspoons chopped parsley

1 or 2 pounds shelled and de-veined medium or large shrimp

1 to 2 pounds sliced medium scallops

2 cups white rice, cooked

Make roux by heating 2 tablespoons of oil in skillet. Add flour and stir constantly until golden brown- about 4-5 minutes. Set aside.

Heat 2 tablespoons oil in deep pot. Add chopped onion, diced carrots, diced celery stalks, red and green bell pepper. Stir constantly for 3 minutes.

Add 8 ounces fresh or frozen okra, minced garlic, cayenne pepper, seasoned salt, ground black pepper, and dried thyme. Stir well.

Add chicken stock, Italian style tomatoes, bay leaf, and chopped parsley. Reduce heat to low and simmer.

Stir in roux and cook 20 minutes until thickened and vegetables are tender. Remove bay leaf.

Add shrimp and scallops. Cook until shrimp curl and turn pink, and scallops are opaque (about 3 minutes). If needed, season with pepper, salt, and hot sauce. Add more hot water if too thick.

Optional additions: meat from 1/2 chicken, ½ to 1 pound hot sausage (cut into bite sized pieces), 2 or 3 handfuls of crawfish (tail meat), and 3 or four steamed blue crabs (remove shell, apron, and gills, and break apart). All of these ingredients should be sautéed in a drizzle of olive oil in a very hot skillet for 1 and ½ to 3 minutes, and added to gumbo when shrimp and scallops are added.

Half-fill bowls with cooked white rice, and ladle gumbo over rice. Serves 4 to 8.

LEMON RASPBERRY CUPS:

Ingredients:

½ cup sugar

1 egg

2 softened tablespoons softened butter

2 tablespoons heavy whipping cream

¼ teaspoon vanilla

½ lemon (juice and grated peel using only yellow part of rind).

30 mini fillo pastry shells (cups)

sweetened whipped cream

Beat together sugar, egg, butter, heavy whipping cream, vanilla and lemon

Place pastry shells (cups) on baking sheet and divide lemon mixture evenly between shells. Bake at 325 degrees until filling is set, about 20 minutes.

Transfer cups to wire rack and gently insert a raspberry into the top of each one. Cool and cover with plastic wrap. Refrigerate until ready to serve. If desired, serve with sweetened whipped cream or topping.       

Photos: Corned Beef & Potatoes Seriously Good; Gumbo The Salad Girl; Berries in phyllo cups StickyChewyCreamyGooey

A spicy Valentine's meal

The traditional Valentine’s dinner is surf and turf- lobster and steak. This year, switch things up for a change and add some extra excitement. You can make this meal for yourself or your friends if you’re single. If you have a significant other and you really want to show some love open a jug of wine and suggest cooking together. Even if you can’t cook and the meal doesn’t turn out just right, it won’t matter if you make all the right moves in the kitchen!

Valentine’s Menu

Hot Broccoli & Cheese Dip

Beet Salad

Shrimp & Crab Medley

Grilled Lamb Chops with Lemon Yogurt Sauce

Strawberry Almond Shortcake

Pair with a Scottish ale or Cabernet.

I recommend making some things in advance or the day before including the beet salad, shortcake bread and lemon yogurt sauce.

 HOT BROCCOLI CHEESE DIP

Ingredients:

8 ounces of softened cream cheese

1 cup of sour cream

1 envelope Good Seasons or other Mild Italian Salad Dressing Mix

10 ounces chopped frozen broccoli, thawed and well drained

1 cup (divided) shredded cheddar cheese (sharp or mild)

1. Preheat oven to 350 degrees.
2. Mix cream cheese, sour cream, and Good Seasons Mild Italian Salad Dressing Mix with electric mixer on medium speed until well blended.
3. Stir in broccoli and ½ cup shredded cheddar cheese.
4. Spoon mixture into 9-inch aluminum pie plate or ovenproof crock.
5. Bake at 350 degrees for 20 minutes.
6. Sprinkle with ½ cup shredded cheddar cheese and bake an additional 5 minutes or until cheese is melted.

Serve with crackers. Makes 3.5 cups.

BEET SALAD

Ingredients:

8 medium sized beets, (stems and roots trimmed to 1 inch and washed)

1.5 cups walnut halves

1 teaspoon Dijon mustard,

¼ cup red wine vinegar

salt and pepper (to taste)

¼ cup olive oil

3 tablespoons corn oil

4 heads of Belgium endive (halved lengthwise)

juice of 1 lemon

2 ripe pears

¼ cup flat-leaf parsley

6 ounces Roquefort cheese

1. Preheat oven to 375 degrees. Individually wrap beets in aluminum foil, and bake until completely tender, about an hour to an hour and a half. Remove from oven.
2. When cool enough to handle, slip the skins off and cut the beets into ½ inch cubes. Set aside.
3. While beets are cooking, toast walnut halves in the same oven on a small baking sheet for 10 minutes. Cool, then chop coarsely and set aside.
4. Whisk together Dijon mustard, red wine vinegar, salt and pepper (to taste) in small bowl. Slowly drizzle in olive oil and corn oil, whisking constantly until thickened. Set aside.
5. Cut the halved Belgium endive strips into ½ inch pieces crosswise, on the diagonal. Place in a large bowl and drizzle with the juice of 1 lemon.
6. Peel and quarter pears; discard the cores. Slice thinly and place in the bowl with the endive and toss gently to coat well with the lemon juice.
7. Add the beets and walnuts. Season with salt and pepper (to taste).
8. Add Dijon and red wine vinegar dressing, and flat-leaf parsley; toss well.
9. Gently fold in Roquefort cheese, broken into large pieces.

Serve immediately. Makes 8 servings.

GRILLED LAMB CHOPS WITH LEMON YOGURT SAUCE

Ingredients:

1 cup whole-milk plain yogurt

1 tablespoon freshly squeezed lemon juice

1/8 teaspoon paprika

1/8 teaspoon ground cumin

8 rib lamb chops

1 ½  teaspoons coarse salt

½ teaspoon freshly ground pepper

Mint sprigs (optional)

1. To make yogurt sauce: combine yogurt, lemon juice, paprika, and ground cumin in small bowl and set aside in refrigerator.
2. Heat a grill (indoor or outdoor) to medium heat. Sprinkle lamb chops with coarse salt and freshly ground pepper. Grill until cooked through, 5 to 6 minutes per side.
3. Serve with yogurt sauce and mint sprigs for garnish (if desired).

SHRIMP AND CLAM MEDLEY

Ingredients:

1 pound medium shrimp

1 pound cockles or small clams

1 tablespoon Cajun spice

2 tablespoons Karo syrup

12-16 ounces roasted red peppers

¼ cup water

1 tablespoon finely chopped cilantro

salt and pepper to taste

2 tablespoons olive oil

1. Rinse the shrimp and pat dry.
2. In small bowl, mix Cajun spice with Karo syrup. Generously rub over shrimp and marinade for 15 minutes.
3. Place roasted red peppers in blender with ¼ cup water and puree until smooth. Pour into small bowl and stir in cilantro and salt and pepper to taste.
4. Heat olive oil in large skillet over medium heat. Sauté’ shrimp and cockles or small clams (at the same time) 8 to 10 minutes or until shrimp are cooked through, stirring frequently. Sauté’ cockles/clams until all are open.
5. Brush puree over shrimp and sprinkle with a pinch of finely chopped cilantro to garnish.

Serves 4.

STRAWBERRY-ALMOND SHORTCAKES

Ingredients:

2 cups all purpose flour

½ teaspoon salt

1 tablespoon baking powder

2 tablespoons sugar

1 stick (8 tablespoons) unsalted butter

1 cup buttermilk, milk or heavy cream (divided)

1 quart of strawberries

¼ cup sliced almonds

1/3 cup sugar

Whipped cream

Assorted berries

1. Preheat oven to 450 degrees and set a rack in the middle level.
2. To prepare dough, combine in mixer: flour, salt, baking powder, and sugar. Mix on low speed (with paddle attachment if you have one) for 1 minute.
3. Cut butter into 12 pieces and add to mixer. Continue to mix on low speed, scraping down bowl and beater several times, until mixture appears as fine crumbs.
4. Add ¾ cup buttermilk, milk or heavy cream and mix until a soft dough forms.
5. Scrape dough out into floured work surface and fold over on itself several times. Pat dough out ½ inch thick into a 6x9 inch rectangle, and cut with a floured round 3-inch cutter. Place 6 biscuits on prepared pan and brush with remaining milk, heavy cream  or buttermilk. Add sliced almonds to tops of biscuits and sprinkle liberally 2-3 tablespoons of sugar. Bake for about 20 minutes or until well risen and deep golden.
6. To make strawberry sauce: rinse, remove tops, and slice strawberries, and combine with 1/3 cup sugar.
7. Split hot biscuits and place bottoms on dessert plates. Top with strawberry mixture and a generous spoonful of whipped cream, cover with tops of biscuits. Garnish with more cream and assorted berries (blueberries, raspberries, blackberries, etc).

Makes six servings.  

Superbowl Menu

The first big eating event of 2010 for most of us is the Superbowl party. Don’t worry if you’re not really into football. Most of these games are forgettable; it’s the entertainment, commercials, and food that people will remember and talk about. Some people make elaborate meals served in an almost formal setting: creamed soup, salad, oysters on the half-shell, beef or pork tenderloin, crown roast of lamb, fancy potatoes, sautéed asparagus, broccoli, or carrots. Some true football fans and die hard tailgaters fire up the grill and create a casual feast of flavors: steaks, ribs, wings, burgers, hot dogs, sausages. Most of us serve up the good old stand-bys: hot wings, pizza, submarine sandwiches, nachos, guacamole and beer. Whatever your personal style may be, these dishes will jazz up your party.

GLAZED MEATBALLS:

Ingredients:
1 pound of ground beef
½ cup fine dry breadcrumbs
1/3 cup minced onion
¼ cup milk
1 beaten egg
1 tablespoon chopped parsley
1 teaspoon salt
1/8 teaspoon pepper
½ teaspoon Worcestershire sauce

Combine ground beef, dry breadcrumbs, minced onion, milk, egg, parsley, salt, Worcestershire sauce, and pepper.
Shape mixture into 1 inch balls. Heat 2 tablespoons of vegetable oil in skillet over medium heat, and cook meatballs for 10-15 minutes or until browned. Drain on paper towels.
Combine ½ cup bottled chili sauce and 1 cup grape jelly in medium saucepan; stir well. Add meatballs and simmer 30 minutes, stirring occasionally. Serve warm.

Makes about 5 dozen meatballs.

STUFFED TOMATOES:

Ingredients:
4 medium tomatoes
2 cups total of your favorite vegetables, chopped: i.e., carrots, zucchini, lima beans, cauliflower
2 tablespoons grated Romano cheese
1/8 teaspoon pepper

Cut tomatoes in half. Spoon out and save the pulp, leaving a ¼ inch thick shell. Remove seeds from pulp, chop pulp, and set aside with shells.
Cook your chosen vegetables in small saucepan until bright and tender, and drain. Stir in chopped tomato pulp. Spoon one eighth of the mixture into each tomato shell.
Place tomatoes in a 10x6x2 baking dish. Sprinkle with grated Romano cheese and pepper.
Bake in a 350 degree oven for 15-20 minutes or until heated through.

Serves 4 as a side dish, 8 as an appetizer.

PARTY WINGS

Ingredients:
5 pounds of chicken wings
1 tablespoon finely minced garlic
2 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
1 to 2 teaspoons Tabasco sauce
1 teaspoon chili powder
1/8 teaspoon Coarse salt (to taste)
½ teaspoon paprika
Red onion or scallion for garnish

Preheat oven to 375 degrees. Place chicken wings (wing tips snipped off, rinsed and patted dry) in large bowl and toss with minced garlic.
Melt unsalted butter with olive oil in small saucepan over low heat. Let cool slightly and whisk in Dijon mustard, fresh lemon juice, Worcestershire sauce, Tabasco sauce, chili powder, salt and paprika. Toss with wings and garlic.
Divide wings between 2 shallow baking dishes and bake for 30 minutes. Reduce heat to 350 degrees and bake until wings are cooked through, about 30 minutes more.
Lightly dust wings with extra paprika and garnish with 1 small red onion (cut into ¼ inch dice) or 4 scallions (3 inches of green left on) thinly sliced on the diagonal. Serve immediately on decorative platter.

CHEESY FOOTBALL:

Ingredients:
2 (8 ounce) packages of softened cream cheese
1 (8 ounce) package shredded sharp cheddar cheese
½ cup grated Parmesan cheese
½ cup real mayonnaise
¼ cup chopped green onions
¼ teaspoon black pepper

Beat cream cheese, shredded sharp cheddar cheese, grated Parmesan cheese, and mayonnaise with electric mixer on medium speed until well blended.
Add chopped green onions and black pepper; mix well. Cover, refrigerate several hours or overnight.
Form cheese mixture into football shape and cover with real bacon bits. Add pimento or red peppers strips to form lacing on top of football. Serve with crackers.

RIB STEAKS WITH WINE SAUCE:

Ingredients:
4 beef rib steaks
1 tablespoon cornstarch
2 cloves minced garlic
¼ cup finely sliced green onion
¼ cup beef broth
¼ cup red wine
Salt and pepper to taste
3 tablespoons butter

Rub beef rib steaks (3/4 inch thick) on both sides with cornstarch. Sprinkle with minced garlic.
Heat 1 tablespoon of butter in a large skillet. Brown steaks quickly on both sides. Reduce heat and saute’ until done to your liking (about 4 minutes on each side for rare, 7 to 9 minutes per side for well done).
Remove steaks and keep warm.
Add green onion to pan. Saute’ a few minutes on medium high heat until soft but not browned. Add beef broth and red wine. Bring to a boil. Add a dash of salt and a dash of pepper to taste- remember broth is already salty. Add 2 tablespoons butter (one small piece at a time), whisking constantly until sauce is smooth. You may need to add 1 teaspoon of cornstarch mixed with a little water to make the sauce smoother. Keep whisking while heating.

Pour sauce over steaks and sprinkle with some extra green onion.

Whatever the final score, your meal will be a winner!

Your Best Event