BeeK-O de Gallo by QBK

4 tomatoes, preferably plum, seeded and diced
1 clove garlic, finely chopped
1 white onion, diced
1 tablespoon fresh cilantro, chopped
1 teaspoon salt
Juice of one lime
Freshly made tortilla chips

Combine tomatoes, garlic, onion and cilantro in a glass or ceramic bowl.  Sprinkle with salt and lime juice and stir till again combined.  Cover and keep at room temperature for an hour, stirring occasionally, to marry the flavors.  Chill till ready to serve, and serve with …

Ho-made Tortilla Chips

6 soft corn tortillas
Olive oil (really, any oil will do but this is preferable)
Sea salt (really, any salt will do but this is preferable)

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper, and set aside.

Brush tortillas on both sides with oil and sprinkle with salt.  Stack tortillas on a cutting board and cut into six wedges.  Spread wedges on prepared baking sheets and place in preheated oven.  Bake for five minutes, flip wedges and rotate baking sheets, turn off oven and bake for five more minutes.  Remove wedges to cooling racks; once cooled, the chips can be stored in an airtight container for up to a week.

These chips also go well with …

Whack-A-Molé

2 ripe avocados
1 white onion, diced
1 tablespoon fresh cilantro, chopped
Juice of one lime
1 teaspoon sugar (may need more to adjust to taste)

Slice avocados in half lengthwise and remove the pits.  Slice the flesh of the avocados both vertically and horizontally in the skin, then scoop flesh into a glass or ceramic bowl.  Using a potato masher or a fork, mash the flesh to a consistency of your liking*, then stir in the onion, cilantro, lime juice and sugar.  Stir till blended, cover and chill till ready to serve.

If you have leftover guacamole, in order to keep it fresher longer, cover the surface of the guacamole with Saran wrap before putting the regular lid on the bowl.

QBK’s Chicken Parmesan

2 boneless chicken breasts
Salt and pepper
1 egg
2 1/2 cups marinara sauce (I use Giada’s recipe, it’s easy to make, it’s good and it’s versatile)
2 cups panko crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon each garlic powder, onion powder, and black pepper
A dash of cornstarch (optional – it helps with the crust, however)
2 tablespoons olive oil
6 – 8 ounces spaghetti rigate (I use Barilla)
Sargento bag of shredded 6 Italian cheeses
Pepperidge Farm garlic Texas toast

Preheat oven to 425 degrees for the Texas toast.

Slice the chicken breasts crosswise and season with salt and pepper.  In a shallow bowl, beat egg till yolk and white are incorporated.  In another bowl, combine panko crumbs, oregano, basil, garlic powder, onion powder, black pepper and cornstarch (if using).  Heat deep pan over medium heat and add olive oil.  Soak sliced chicken breasts in egg wash, then dredge in crumb mixture.  Place chicken in oil, cover, and sauté for 5 minutes; turn chicken and sauté for an additional 5 minutes.  Remove chicken from pan, and set aside.

Begin warming marinara to a slow simmer, and fill deep pan with water for the spaghetti.  Cook the spaghetti according to manufacturer’s instructions.  Meanwhile, place sautéed breasts on a shallow rimmed baking pan, drizzle marinara sauce over each breast (to your liking) and sprinkle one to two tablespoons of shredded cheese atop the sauce.  Place in oven with garlic toast and bake for 5 minutes.  Serve chicken over pasta and marinara sauce with bread as an accompaniment.  Mangia!

Greek Pasta Salad

1/2 a box of sea shell pasta (or small penne)
1 or 2 cans of diced tomatoes
a handful of fresh basil, chopped
Fresh oregano (however much you like)
Fresh Thyme (however much you like)
a carton of Feta cheese

Cook the pasta according to the directions.  I like mine al dente, but whatever.

Rinse the pasta to cool it off a bit and put it in a bowl (or in tupperware).  Add the fresh herbs so the heat open up the flavor.

Drain about half the liquid from the tomatoes and mix in.  Add salt and pepper if you like.

When cooled, add the Feta and mix it up.

This is served at a restaurant around town, Zoe's, and I studied it to death til I figured out everything in it.  Now it's a summertime salad staple in Casa de Terri.  I grow my own herbs so add however much I have of the oregano and thyme.  I have left it out and it's great...because the basil and feta are the stars.  I'm making it right now and will post a photo later (memory permitting).

Sunday Night Pasta with Balsamic Vinegar

~ Lynne Rossetto Kasper

Lynne’s ‘Sunday Night’ supper is a variation on Italy’s popular pasta dressed
with garlic and olive oil, ‘pasta aglio olio; but hers goes a good step farther by blending mellow, slow-cooked garlic with the bright, fresh taste of barely cooked tomatoes, fresh green herbs – and a final anointing with sweet, rich balsamic vinegar. This is a lovely simple basic pasta, typical of the best Italian cooking,
which depends on the beauty of its ingredients. There should be no waiting
around when it’s ready – it is to be served and eaten at once.”

Ingredients for 4 servings as a main course

For slow-cooking the garlic
3 tablespoons excellent olive oil
12 large cloves of garlic, peeled and
cut into 1/2-inch dice
Salt
Freshly ground black pepper

For the sauce
7 medium-size ripe red superbly flavored tomatoes
(about 4 pounds) or 4 cups best-quality drained,
 canned peeled plum tomatoes
3/4 cup (firmly packed) fresh basil leaves,
plus a dozen nice leaves
for decoration
3 tablespoons chopped fresh mint,
marjoram, and chives

For the pasta
1 pound best-quality (imported durum wheat
semolina) tagliatelle or linguine
6 quarts water, rapidly boiling when you are
ready to cook the pasta
1 1/2 tablespoons salt, plus more if needed

For serving
A generous wedge of Parmigiano-Reggiano cheese
of which you will need some 25 to 30 shavings,
cut with a vegetable peeler
4 to 6 tablespoons best-quality commercial
balsamic vinegar

Special Equipment Suggested: A heavy 12-inch sauté pan, 4 to 5
inches deep (for the garlic and final mixing of pasta); a colander; a
warm pasta bowl and serving bowls; a vegetable peeler for the
cheese; a long-handled spoon and fork (for tossing and serving)
 

Preliminaries:
Slow-Cooking the garlic: Pour enough olive oil into the sauté pan to
film the bottom lightly. Stir in the garlic, season with a sprinkling of salt
and pepper, and cook slowly over low heat. stirring frequently, until the
garlic is soft and barely blond, about 15 minutes. Take great care not to
let it color more than a pale gold; if it browns it will lose its sweetness.
(You may wish to add a little water to the pan – about 1/4 cup – to keep
the garlic from coloring too much.) When soft and blond, cover the pan
and set aside at room temperature.

Ahead-of-Time Note:The garlic may be cooked several hours in advance.

Preparing the Sauce Ingredients:If you are using fresh tomatoes, seed and juice them but do not peel,
then cut the pulp into 1/2-inch dice [see below]. For canned tomatoes,
crush them with your hands, reserve about 1/4 cup for garnish, and set
the rest aside in a large bowl. Chop the measured basil leaves roughly,
combine with the other herbs, and set aside next to the tomatoes.

Shortly before serving:
Cooking the Pasta – 7 to 10 minutes. Pour the salt into the rapidly
boiling pasta water, and taste to be sure it is just right for you. Drop in
the pasta, give it a quick stir, and cover the pan to return the water quick-
ly back to the high boil. Then uncover the pan. Begin to test and taste the
pasta as soon as it begins to bend when you lift a piece. It will be done
when it is tender, yet slightly firm, but not brittle to the bite – al dente. Undercooked pasta is disappointing, while overcooked pasta is limp and characterless. You are the judge - get a second opinion if you have doubts.
As the pasta cooks, scoop out half a cup of the pasta water, pour it in the
pan with the garlic, and set the pan over moderate heat. Make sure your
serving bowl and dishes are hot, and that all is ready at the table, including your guests.
Finale and Serving: The very minute that the pasta is cooked, drain it and turn it into the garlic pan along with the herbs. Proceeding rapidly, toss the pasta with salt and pepper as needed, then toss with the prepared tomatoes. Carefully correct seasoning again. Using the vegetable peeler, shave a dozen
or so thin slivers of Parmesan over the pasta, transfer it to the heated bowl, scatter the reserved basil leaves and tomatoes on top, and bring to the table. Dramatically shave more cheese over the pasta, and lastly the glorious drizzle of balsamic vinegar. Toss again several times with feeling, and serve at once.
 

Julia’s Notes on Peeling, Seeding, and Juicing Tomatoes

Blanching Before Peeling: One or two at a time, drop the tomatoes into a 3-quart saucepan of rapidly boiling water, bring rapidly back to the boil, and boil exactly
10 seconds. Immediately remove with a slotted spoon and drop them into a bowl
of cold water. (Unless you have a caldron of boiling water, blanch no more than
one or two at a time, or they’ll start to cook, and will not peel cleanly.Peeling: Cut out the stem piece with a small knife, cut a 1/2-inch cross in the
skin at the other end, and strip off the peel. (You may want to save the peels
for a tomato sauce, since peel intensifies the red color as well as imparting a
little flavor.)Seeding and Juicing: You can cut a peeled tomato in half crosswise and,
holding one half, cut side down, gently squeeze out juice and seeds, poking
out the remaining seeds from the interstices with your little finger. This is
fine for most purposes, like the tomato sauce in [the recipe above].

Note:  This recipe is not as complicated as it looks, just make sure you have everything ready at hand the first time.  You can figure out shortcuts.  It is very good and satisfying.  bambam

 

SFRBully's Spinich Walnut BlueCheese Salad

A bag of salad greens or just spinach, whatever you prefer

1/2 cup of crushed or halved pecans, candied if you’re a fatty

1/2 cup of dried cranberries or dried cherries

6 oz blue cheese crumbles

2 or 3 crispy apples sliced thin

1 tbspn Dijon mustard

¼ cup of SLUTTY olive oil (or virgin in case they don’t have slutty)
1 tblspn of pure maple syrup (don’t get that aunt jemima stuff RACISTS)
1 TEASPOON of apple cider vinegar

Salt and pepper to taste

Mix the mustard, syrup, vinegar, and olive oil in a shaker and toss it with the sliced apples, greens, and all the other stuff from up there. Add the crumbles last, you messy sluts.

southwestern grits with queso fresco, cilantro and lime

Dinner in 30 Minutes

• Cuisine: American
• Course: Main Course
• Features: Fast

Summary:

Here's a bowlful of color, creaminess, crunch and flavor, for not much effort. The option of adding pimenton-seasoned ground chicken might make it an alternative to taco night at your house.
Serve with a crisp green salad.

4 servings

Ingredients:

• 1 cup polenta (coarse yellow grits)
• 5 cups just-boiled water
• 1 teaspoon salt
• 1 pint grape tomatoes
• 8 ounces ground white-meat chicken (optional)
• 1 1/2 teaspoons smoked paprika (pimenton; optional)
• 1/2 medium white onion
• 1/2 cup pitted black olives
• 1/2 cup packed cilantro leaves and tender stems
• 1/2 firm but ripe avocado
• 2 limes
• 1/2 cup queso fresco

Directions:

Heat the polenta in a large saucepan over medium-high heat for 30 seconds or until it becomes slightly toasted, watching carefully so it does not burn. Gradually add the water (avoiding a face full of steam as you do); stir as the mixture comes to a boil, then reduce the heat to medium and stir in the salt. Cook, stirring occasionally, while you prep the remaining ingredients. The polenta should be creamy and thick; reduce the heat as needed to keep it from scorching on the bottom.
Cut each tomato in half and place in a large nonstick skillet over medium heat; cook, stirring a few times, while you prep the remaining ingredients or just until some of the tomato halves deflate. Transfer to a bowl.
Optional: Grease the same skillet with cooking oil spray and return to medium heat. Add the ground chicken and smoked paprika, using a spatula to break up any clumps. Cook through, making sure to distribute the seasoning; this will take about 6 minutes. Remove from the heat.
Meanwhile, or next, cut the white onion into small dice. Cut the olives into thin slices or coarsely chop them. Coarsely chop the cilantro. Cut the flesh of the avocado into small chunks. Cut each lime into quarters; squeeze one wedge over the avocado chunks.
Divide the polenta among individual wide, shallow bowls. Spoon in the tomatoes, seasoned ground chicken, if using, onion, olives, cilantro and avocado. Crumble the queso fresco on top, then squeeze three of the remaining lime wedges to distribute juice evenly over the four bowls. Pass the remaining wedges at the table. Serve hot.

Recipe Source:

Adapted from "Cooking With Herbs: 50 Simple Recipes for Fresh Flavor," by Lynn Alley (Andrews McMeel, 2013).

posted by bambam

garlic-oregano chicken caesar salad

• Course: Main Course
• Features: Fast

Summary:

You'll find chicken Caesar salads all over town, but that doesn't mean you'll find them all done well. Common flaws include too much dressing and clunky pieces of chicken.
Here's how I have approached the dish: A roasted-garlic marinade flavors chicken cutlets that are then grilled and cut into bite-size pieces. Chopped garlic and fresh oregano mix with freshly grated Parmigiano-Reggiano (the good stuff) to make a multidimensional dressing. Diced hard-cooked egg is sprinkled over the salad. And shaved Parmigiano-Reggiano finishes it with a flourish.
MAKE AHEAD: The chicken needs to marinate for at least 30 minutes and up to 2 hours.

4 servings

Ingredients:

For the chicken

• 4 large cloves garlic
• 2 tablespoons olive oil
• 1 tablespoon finely chopped oregano
• 1 tablespoon white wine vinegar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound thinly sliced chicken breast cutlets

For the dressing

• 2 tablespoons finely chopped oregano
• 2 tablespoons finely grated Parmigiano-Reggiano cheese
• 1 tablespoon finely chopped garlic
• 2 tablespoons white wine vinegar
• 1/4 teaspoon sugar
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons olive oil

For the salad

• About 12 ounces romaine lettuce, trimmed, cleaned and torn or cut into bite-size pieces
• 2 hard-cooked eggs, cut into 1/4-inch dice
• One 2-ounce chunk Parmigiano-Reggiano cheese

Directions:

For the chicken: Preheat the oven to 350 degrees. Place the garlic cloves on a 10- or 12-inch square of aluminum foil. Drizzle 1 1/2 teaspoons of the oil over the cloves. Form a loose packet around them, folding the foil over to seal the packet. Place the packet in a small baking dish; bake for 30 to 40 minutes, until the garlic is soft. Unwrap and let cool for 10 minutes.

Transfer the cloves to a cutting board; use a large knife to chop/mash them, then transfer to a small bowl. Add the remaining 1 1/2 tablespoons of oil, along with the chopped oregano, vinegar, salt and pepper, stirring to combine.

Lay the chicken out on a plate. Brush the oil-garlic mixture over both sides of the cutlets. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 2 hours.

When ready to cook, preheat the grill, broiler, nonstick grill pan or griddle. Working in batches as needed, cook the cutlets for 3 to 4 minutes, until they are nicely browned on the first side. Turn them over and cook for 3 to 4 minutes on the second side, until the chicken is cooked through and nicely browned. Transfer to a large plate. Let the chicken rest for 10 minutes.

While the chicken rests, make the dressing: Whisk together the oregano, grated cheese, chopped garlic, vinegar and sugar in a small bowl; season with salt and pepper to taste. Slowly drizzle in the oil while whisking. Taste, and adjust the seasoning as needed.

For the salad: Divide the lettuce evenly among individual plates, creating an even layer for each portion. Cut the chicken into 1/2-inch pieces and distribute over the lettuce. Sprinkle the diced egg evenly over the salads. Use a vegetable peeler to shave the Parmigiano-Reggiano directly over each salad. Drizzle each with an equal portion of the dressing. (Alternatively, place the lettuce in a large bowl and drizzle with half of the dressing, tossing to coat the lettuce lightly. Divide among individual plates and top with the chicken, egg and shaved cheese, then drizzle with the remaining dressing.)
Serve right away.

Recipe Source:

From columnist Stephanie Witt Sedgwick

Posted by bambam. 

My note;  To save time preparing, I'd substitute a good store bought caesar salad dressing like Marie's and doctor it up with herbs listed in the recipe.  Instead of grilling, you can slice the chicken breasts in half lengthwise, poke them with a fork then gently poach them in a liquid flavored equally with water, chicken broth, white wine or whatever you have on hand.  Add the ingredients listed for the chicken to the liquid (except the oil) plus granulated garlic to taste and set on a low simmer (barely bubbling) that cooks the chicken tenderly.  You can also drop the garlic cloves in there too (slice them in two,) as they soften the flavor of the cloves mellows.  Take one or two and mash them up to stir into your dressing.  I like the bite of raw garlic so I would mince up one or two cloves very finely and mix it in.  Be sure to taste everything.  Yum.

rum pound cake

• Cuisine: Southern/Soul Food
• Course: Dessert
• Features: Make-Ahead Recipes

Summary:

Rich and buttery, with a whisper of rum, this pound cake takes well to any fruit topping, as well as to ice cream. Serve grilled slices of cake for a summer treat topped with grilled peaches. It tastes just as good toasted the next day.
MAKE AHEAD: The cake needs an hour to cool. It can be made a day in advance.

Makes one 10-inch tube-pan cake (12 servings)

Ingredients:

For the cake

• 24 tablespoons (3 sticks) unsalted butter, at room temperature, plus more for the pan
• 3 1/2 cups flour, plus more for the pan
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup rum
• Scrapings from 1 vanilla bean
• 3 cups sugar
• 8 large eggs
• 1 cup regular or low-fat sour cream (do not use nonfat)

For the fruit

• 1 pound strawberries
• 1 tablespoon balsamic vinegar
• 1 tablespoon sugar
• Freshly ground black pepper

Directions:

Preheat the oven to 325 degrees. Grease a 10-inch tube pan with a little butter, then dust it with flour, shaking out any excess.
Whisk together the flour, salt and baking powder in a bowl.
Stir together the rum and vanilla bean scrapings in a small bowl.
Beat the butter in the bowl of a stand mixer on medium speed until lightened and smooth.
Increase the speed to medium-high; gradually add the sugar, mixing to form a light and fluffy mixture; this will take about 8 minutes. Stop a few times to scrape down the sides of the bowl.
Reduce the speed to medium. Add the eggs one at a time, beating just until the yellow of the yolk is well incorporated.
Reduce the speed to low. Add the rum and vanilla mixture to the batter in two parts, alternating with the flour mixture, beating just to incorporate.
Remove the bowl from the mixer; stir in the sour cream by hand, then spoon the batter into the pan. Bake for 1 hour and 30 minutes; a toothpick inserted into the cake should come out clean. Transfer (in the pan) to a wire rack to cool for 1 hour before cutting.
Meanwhile, hull and rinse the strawberries, then cut them into halves or quarters and place in a mixing bowl. Add the vinegar, sugar and several grinds of pepper, then stir to incorporate.
Serve slices of the cake with some of the macerated strawberries.

Recipe Source:

Adapted from Lee Manigault and Suzanne Pollak of Charleston, S.C., known as the Deans of the Charleston Academy of Domestic Pursuits.

posted by bambam

the only ribs you need to know

 

• Cuisine: Southern/Soul Food
• Course: Main Course
• Features: Make-Ahead Recipes

Summary:

The title may sound hyperbolic, but it’s not. These ribs are delicious hot, cold, at room temperature or any way you can get your hands on them.
MAKE AHEAD: The ribs can be boiled, sauced and refrigerated several hours in advance. Bring to room temperature before roasting.

6 servings

Ingredients:

• 3 racks (7 to 8 pounds total) baby back pork ribs, preferably at room temperature
• 16 ounces light brown sugar
• 20 ounces (2 1/2 cups) Dijon-style mustard
• 1/4 cup low-sodium soy sauce
• 3/4 cup bourbon

Directions:

Bring one large (at least 12-cup) pot of water to a brisk boil over high heat.
Add the racks of ribs to the boiling water; you might need to cut the racks in half to make them fit in the pot. Once the water returns to a boil, cook for about 15 minutes; the meat will not be cooked through.
Use tongs to transfer the racks to a cutting board. Let them rest for 5 to 10 minutes, then use a large, sharp knife to cut between the bones, separating the individual ribs.
While the ribs are resting, make the sauce: Wipe out the pot you used to boil the ribs, then add the sugar, mustard, soy sauce and bourbon. Place over medium heat, stirring until the sugar has dissolved. Cook for 5 minutes to thicken the sauce. Remove from the heat. Return the ribs to the pot and toss to coat evenly.
At this point, the ribs can be cooled and refrigerated for several hours.
Position racks in the upper and lower thirds of the oven; preheat to 400 degrees.
Line 2 baking sheets with aluminum foil or parchment paper.
Divide the ribs between the baking sheets; if there’s any sauce left in the pot, use it for basting. Roast for about 10 minutes, then rotate the baking sheets top to bottom and front to back. Baste with any remaining sauce or with sauce that has pooled on the baking sheet. Roast until the ribs are crisped on the edges and well browned, 8 to 10 minutes.
Transfer to a platter. Serve warm, at room temperature or cold.

Recipe Source:

Adapted from Lee Manigault and Suzanne Pollak of Charleston, S.C., known as the Deans of the Charleston Academy of Domestic Pursuits.

Martha Stewart's Marinades

From Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook (2008)

Marinating Time Guidelines:

Shellfish: 20 minutes
Fish Fillets: 30 minutes for thin and flaky; 1 hour for thick and fatty
All Other Meats: 6-24 hours
*of course, can be used for veggies too ;-)

[introductory notes below by Martha]

FRESH HERB AND GARLIC MARINADE
This marinade is especially good with chicken and lamb, imparting bright flavor and helping keep the meat moist

Whisk together 1 c. extra virgin olive oil; 1 c coarsely chopped mixed fresh herbs (such as oregano, thyme, savory, flat-leaf parsley and rosemary; chop extra and reserve for garnish); 12 coarsely chopped garlic cloves; finely grated zest of 2 lemons; 1 1/2 tsp. coarse salt; and 1 tsp freshly ground pepper in a nonreactive dish.  Makes enough for 2 1/2 lbs. meat or fish plus more for brushing.  Refrigerate until ready to use, up to 1 day.

THYME, SHALLOT AND LEMON MARINADE
This French-style marinade pairs nicely with almost anything, particularly shellfish and fish fillets

Whisk together 3 tblsps. fresh lemon juice; 3 tblsps. dry white wine; 2 tblsps. extra virgin olive oil; leaves from 1 bunch fresh thyme (12-15 springs); 2 thinly sliced shallots; and 1 lemon, sliced into 1/4 in. rounds, in a shallow nonreactive dish.  Makes enough for 2 lbs; refrigerate same as above.

ROSEMARY BALSAMIC MARINADE
This goes remarkably well with steak.

Whisk together 1/2 c. balsamic vinegar; 2 tblsps. extra virgin olive oil; 6 coarsely chopped garlic cloves; 6 coarsely chopped rosemary sprigs; and 1/2 tsp. freshly ground pepper in a shallow nonreactive dish.  Makes enough for 2 lbs; refrigerate up to 3 days.

SPICY HOISIN MARINADE
This Asian-inspired marinade pairs perfectly with pork (but can also be used with any meat), turning into a sticky, spicy sweet glaze when cooked

Whisk 1/4 c. soy sauce; 1/4 c. packed dark brown sugar; 2 tblsps. sherry vinegar; 2 tblsps. fresh orange juice; 2 tblsps. hoisin sauce; 2 tblsps. freshly grated ginger; 2 minced garlic cloves; 2 scallions, white and green parts thinly sliced (chop one extra for garnish); 1 tblsp. dry mustard; 1 tsp. crumbled dried chile or red pepper flakes; and finely grated zest of 1 orange in nonreactive bowl.  Cook meat as desired, basting with marinade during 1st half hour of cooking to create a glaze.  Makes enough for 2 1/2 lbs.; refrigerate up to 3 days.

INDIAN YOGURT MARINADE
[note omitted because it refers only to another recipe in the book]

Toast 1 tblsp. plus 1 tsp. coriander seeds, 1 tsp. fennel seeds; 2 tsps. mustard seeds, and 2 green cardamon pods in a dry skillet over medium heat until they darken slightly and become fragrant, about 1 1/2 minutes.  Grind to fine powder in a spice grinder (or clean coffee grinder), then puree in a blender with 6 coarsely chopped garlic cloves, 2 tsps. coarse salt, finely grated zest and juice of 2 limes, 4 coarsely chopped small fresh chiles (abt. 2 tblsps.), 1 coarsely chopped small medium white onion (abt. 1 c.), and 1/2 c. plain yogurt to form a smooth paste.  Transfer to a nonreactive dish.  Makes enough for 1 lb.; refrigerate for up to 3 days.

SPICE PASTE
This garlicky paste, made with dark-brown sugar and spicy chile powder, imparts much flavor as well as color to grilled meat

In a bowl mix 2 tblsps. each paprika, ancho chile powder and dark brown sugar; 1 tblsp. plus 1 tsp. coarse salt; 2 tsps. dried oregano (preferably Mexican); a pinch of ground cinnamon; 5 minced garlic cloves; and 1/4 to 1/2 c. sunflower or other neutral tasting oil.  Refrigerate until ready to use, up to 2 days.  Makes enough for 2-3 lbs.

Mother's Day Croissant French Toast

Author Notes: If you're typically a breakfast purist who enjoys nothing more than a bowl of fat free yogurt sprinkled with toasted what germ first thing in the morning, this may not be the dish for you -- then again, it just might be! The truth is, it's a special breakfast, not meant for every day (even for those of us who don't gravitate to yogurt and wheat germ), but for an Occasion. You know, like having friends over on a Sunday morning, or seducing a new mate. The croissants develop almost unbelievably crisp edges when they're dipped in egg and milk and then fried in butter. I put some fresh orange zest and juice into the batter for the croissants, and then a little Cointreau in with the syrup to keep the orange theme going. A little mascarpone on top is optional, but highly recommended.

Serves 4

• 2 large croissants
• 2 large eggs
• Finely grated zest and juice of one orange
• 1/2 teaspoon vanilla extract
• 1 cup whole milk
• 1 cup good maple syrup
• 1 tablespoon Cointreau or Grand Marnier
• 2 tablespoons unsalted butter
• Mascarpone for serving (optional)

1. Using a serrated knife, carefully slice each croissant in half and set aside.
2. Whisk together the eggs, orange zest and juice, vanilla and milk in a large shallow pan or bowl. Meanwhile, warm the maple syrup in a small saucepan and stir in the Cointreau.
3. Set a large heavy skillet over medium heat and add 1 tablespoon of the butter. When it starts to foam, dip two of the croissant halves briefly in the egg and milk mixture, turning to coat both sides. (Do not leave them in the liquid, as they will become soggy.) Add them to the pan and cook, flipping once, until golden brown on both sides. Transfer to a plate and keep covered in a warm oven while you repeat with the rest of the croissants. Serve the french toast with the syrup, topping with a dollop of mascarpone if you like.

vanessa wong's balsamic marinated steak with steak house salad

Balsamic Marinated Steak with Steak House Salad Recipe: Marinate your steak overnight for a dinner rich in flavor tomorrow.

 

things you'll need.

ingredients

• For the Balsamic Marinated Steak:

1 cup Balsamic Vinegar

1/2 cup Olive Oil

2 tablespoons Light Brown Sugar

2 cloves Garlic (crushed)

2 Sprigs Fresh Rosemary

Salt and Pepper

2 pounds Skirt or Flank Steak (lightly pounded)

• For the Steakhouse Salad:

2 large Tomatoes (chopped)

1 small Red Onion (sliced)

1/2 cup Crumbled Gorgonzola or Blue Cheese

Balsamic Vinegar

Extra Virgin Olive Oil

Salt and Pepper

• step 1
  ingredients 1 cup Balsamic Vinegar
  1/2 cup Olive Oil
  2 tablespoons Light Brown Sugar
  2 cloves Garlic (crushed)
  2 Sprigs Fresh Rosemary
  Salt and Pepper
  2 pounds Skirt or Flank Steak (lightly pounded)
  instructions For the Balsamic Marinated Steak: Mix all ingredients in large zip lock bag. Marinate in refrigerator overnight.
• step 2
  ingredients  
  instructions Remove from fridge 30 minutes prior to cooking. Grill for 2 to 4 minutes per side side for medium rare or 4 to 6 minutes per side for medium. Remove from heat and let rest for 5 minutes before slicing. Serve with Steakhouse Salad below.
• step 3
  ingredients 2 large Tomatoes (chopped)
  1 small Red Onion (sliced)
  1/2 cup Crumbled Gorgonzola or Blue Cheese
  Balsamic Vinegar
  Extra Virgin Olive Oil
  Salt and Pepper
  instructions For the Steakhouse Salad: Mix tomatoes, red onion and cheese in large mixing bowl. Drizzle with balsamic, olive oil and salt and pepper to taste. Chill in refrigerator until ready to serve.
  
  Helpful Tips:1. No need to chop the rosemary in the marinade. Rather, just give it a little rub to bruise the herb and help release the essential oils.
  2. Pound the steak to tenderize the meat.
  3. The balsamic vinegar and brown sugar create a delicious caramelized crust on the steaks.
  4. After cooking, allow the steaks to rest and slice against the grain to ensure tender steak.

Granddad Sampson's Honey Spongecake and Honey Icing

From Spoonbread and Strawberry Wine by Norma Jean and Carole Darden (1978)*


1 heaping cup of sifted cake flour
1/4 tsp salt
5 large eggs, separated
1/2 c sugar
1/2 c honey
1/4 c hot water
1 1/2 tsp vanilla
1 tsp grated lemon rind
3/4 tsp cream of tartar

Sift flour and salt together and set aside.  Beat egg yolks until frothy, stir in sugar, honey, hot water, vanilla and lemon rind until well blended.  Add flour mixture.  In a separate bowl, beat egg whites until foamy.  Add cream of tartar.  Continue beating until stiff peaks form.  Fold into batter mixture.  Pour batter into a lightly greased 9" tube cake pan and bake in preheated 325 degree oven for 50 min.  When cool, dust with powdered sugar or frost with Honey Icing.


Honey Icing

2 tblsp softened butter
2 tblsp honey
2 c confectioner's sugar
Drop of vanilla
Pinch of salt
1 egg white (unbeaten)

Cream the butter and honey together, adding 1/2 c of the sugar, drop of vanilla and salt.  Stir well, add egg white and remainder of sugar.  Beat until smooth, and ice honey cake.


*a collection of maternal and paternal family recipes, with mini-bios of the Darden ancestors, family and friends.  An excerpt from the bio of the Darden sisters' maternal grandfather, William Sampson:  "William Sampson was born in Kentucky in approximately 1865.  He lived with the Percivals, a wealthy white family who had taken him into their home to be raised as a houseboy.  He had no knowledge of his own family except a vague memory of being part of a large family.  He was told that he had been given away by his mother to a stranger who appeared at their door when he was three years old.  Grandaddy assumed he was given away in this manner because his family could not afford to care for him.  But he was never able to gather any information from the Percivals about his true origins, nor the identity of the stranger who brought him to their home, or even if William Sampson was his true name.  These factors were to haunt him all of his life.  As a young boy, he was aware of unconfirmed rumors among the townsfolk that he was actually the son of one of the Percivals and a servant.  The day before the will of old Mr. Percival was to be read, the courthouse mysteriously burned down, destroying the document and intensifying rumors that William Sampson, who had been summoned to the dying man's bedside, may have indeed been an heir."

Aunt Lillian's Lemon Nourishing Cream

From Spoonbread and Strawberry Wine, Norma Jean and Carole Darden (1978)*

 1 egg yolk
1/2 c olive oil
1 tblsp fresh lemon juice
3 drops essence of lemon oil

Beat egg yolk with an electric beater at high speed until light and lemony.  Add a few drops of olive oil at a time, beating vigorously until mixture becomes thick and creamy.  Add lemon juice, then essence of lemon oil or a few drops of your favorite essential oil(s).  Blend well, jar and keep this super-rich cream refrigerated.  Massage into skin as night cream.

 *a collection of maternal and paternal family recipes, with mini-bios of the Darden ancestors, family and friends.  An excerpt from Aunt Lillian's bio:  "She lives so intensely in the present that it's hard to get her to reminisce.  'I never dwell on the past.  I'm too busy moving into the future,' she will say with a smile.  'But, let's see, Papa was a headwaiter at the old Tulane Hotel in Nashville, and that was thought to be a good job for a black man in those days.  It was a time when your people seemed to do so much for you with so very little."

Aunt Alice's Health Bread

From Spoonbread and Strawberry Wine by Norma Jean and Carole Darden (1978)*

1 tblsp safflower or corn oil                         1 (1/4 oz) pkg active dry yeast
1 tblsp butter                                                 1/4 c warm water
1 tblsp honey                                                3 c whole wheat flour
1 tblsp molasses                                           2 c soy flour or unbleached white flour
1 tblsp brown sugar                                      1/2 c wheat germ
2 1/4 tsp salt                                                 1/2 c bran
1 c boiling water                                           1 c scalded milk

Place oil, butter, honey, molasses, brown sugar and salt in large mixing bowl.  Pour in hot water and scalded milk, stir well, and let cool until lukewarm.  Mix yeast in 1/4 c warm water and add to bowl of lukewarm liquids (hot liquid will kill rising action of the yeast).  Stir in flours, wheat germ and bran, blending well until dough is moist but not sticky. 

Turn onto floured board, let rest for 10 min.  Knead, adding more of any flour as necessary, until dough is elastic, smooth ball.

Place dough in greased bowl and turn that entire ball is oiled.  Cover bowl w/tea towel and let dough rise in warm place, 70-80 degrees [direct sun, on TV, near hot stove, etc.].  Leave until double in bulk; 1-2 hours depending on heat.

Punch dough down, sprinkle with flour, knead lightly on floured board, shaping into 2 loaves.  Place in 2 greased 8" bread pans, cover, and let rise again until doubled in size; 45 min to 1 hour.

Bake in preheated 350 degree oven, 45 min - 1 hour, until bread browned and edges have shrunk from pan.  Remove from pans and cool.


Fresh Herb Butter

1 pint heavy cream
1 tsp combined chopped fresh chives, parsley and dill
1/4 tsp salt

Place cream in a mixing bowl and beat with electric beater until water separates from a solid mass.  Pour off the liquid, season the butter with herbs and salt, and spoon into decorative dish


*a collection of maternal and paternal family recipes, with mini-bios of the Darden ancestors, family and friends.  Aunt Alice was the college roommate of the Dardens' Aunt Norma; an excerpt from Aunt Alice's bio:  "Aunt Alice was a 'divorced woman' at a time when that label carried a hint of mystery and intrigue.  She left her native Birmingham (although the accent never left her) in the late forties and went to New York to seek her fortune and a better education for her daughters Vicky and Leah.  For many years she taught home economics in the public school system and ran an alteration shop evenings and Saturdays.  After her girls began careers of their own, she decided to see a bit of the world, packed her bags, and toured Europe and Africa, sending us a postcard from nearly every port.  From Spain she wrote that she had just left Morocco and had settled in a villa near Palma for the winter.  That simply knocked us out!"

Pita Pizzas with Veggies and Olive Oil

This is a quick and healthy way to make individual pizzas.

4          Pitas (can be any variety, the thinner the better)

3/4 lb   Fresh Mushrooms, sliced

1/4 cup Low-Fat Mozzarella Cheese, grated

1 tsp    Dried Thyme, chopped

1 tsp    Dried Oregano, chopped

1/3 cup Tomato Paste, or Veggie Pasta Sauce, any variety

1/2 cup Fresh Chives or Parsley, chopped

1/3 cup Olives, sliced

2          Sweet Red/Green Peppers (or any other variety)

Some   Water

Some   Garlic Powder

Some   Olive Oil

Some   Parmesan Cheese, low-fat.

Brush olive oil on pitas and set aside. In skillet, simmer mushrooms with a sprinkling of olive oil over medium heat, covered for five minutes, or until they are tender. If you are using sweet peppers, cook these in as well. Put grated cheese in a bowl and add in thyme and oregano.

If using tomato paste, add in some water and mix well. Or, if using tomato pasta sauce, spread this on pitas. Top with cheese mixture. Spoon mushrooms and other ingredients on top. Add a  sprinkling of garlic powder and parmesan cheese. Bake in 400 ºF or 200 ºC for 10 to 15 minutes. Sprinkle with chives or parsley. Serves 4.

Substitute toppings with anything you have on hand, including dried tomatoes and pineapple.  To make this non-vegetarian add some chopped ham or sausage slices. Enjoy.

Party Sliders

24/30 piece tray of Hawaiian Bread/Rolls (any that come in an aluminum tray will work)

24 pieces good honey ham or Roast Beef
24 small slices Swiss or Provolone cheese
1/2 cup of Mayonaisse


Poppyseed topping
1 Tablespoon poppyseeds
1 1/2 Tablespoons honey mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

Remove bread from aluminum tray without breaking the bread.  Take a sharp knife and slice thru the bread creating a top slice and a bottom slice of the bread.  Put the bottom piece back into the aluminum and the top piece off to the side.

In a small bowl, mix together mayonnaise and miracle whip. Spread half onto the bottom piece of bread.   Next, layer ham from end to end overlapping it evenly across the bread.  Do the same with the cheese.  Layer with remaining mayo and carefully place.   Put the top of the bread back on top.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Cut along the bread lines to separate.  Serve warm.

I make mine this way so when I take them somewhere, I don't have to cut them til I get there and the sandwiches don't separate and slide.  Sometimes I can only find bread in a 12 pack, and if they are large, I slice them into 24 finger sized pieces. 

Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Pasta with Asparagus and Scrambled Eggs

Coarse salt and ground pepper
3/4 pound spaghetti
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
3 tablespoons unsalted butter
2 ounces Parmesan, grated (1/2 cup), plus more for serving
5 large eggs, lightly beaten
1/4 cup part-skim ricotta....

1.In a large pot of boiling salted water, cook pasta 1 minute less than package instructions. Add asparagus and cook 1 minute. Reserve 1/2 cup pasta water, then drain..

2.Melt 2 tablespoons butter in pot over medium-high and add 1/4 cup pasta water. Add pasta mixture and Parmesan and cook, stirring, 1 minute. If necessary, add remaining pasta water to create a light sauce that coats pasta..

3.In a small nonstick skillet, melt 1 tablespoon butter over medium. Add eggs and cook, stirring, until just set. Divide pasta and eggs among four plates, top with ricotta, and season with salt and pepper....

submitted by bambam