Grillin' 'n chillin'

      There is always something to celebrate and this week I have been celebrating the weather. Autumn is coming in around the edges and the days have been pretty spectacular. Perfect weather for hiking and I am hearing lots of talk about it....healthy and fun way to work up an appetite!

      Before we organize our wood piles and pull out our down comforters let's enjoy watching the days get shorter and while we're chillin', let's do some grillin'. We can grill with charcoal and we can grill with gas but for this dish let's try using a George Foreman grill and that way we do not risk losing half our dinner between the grill spaces! If you do not own one then use either a grilling basket or cook your fish in foil. Each method will produce a tender piece of fish with a unique taste and texture.

      I served this dish last night and it was scrumptious. The menu: Grilled Red Snapper, Spinach and Apple Salad with Pistachio Dressing, and Rita's Baked Acorn Squash.... Enjoy!

GRILLED RED SNAPPER

One lb. red snapper (2 pieces)

Garlic powder

Lemon pepper

Salt and Fresh ground pepper

Soy Sauce

One fresh lemon

1. Cut a 2 inch slit in the fish crosswise on one side.

2. Cut the lemon in half and squeeze juice from one half onto the fish. Cut the other half into paper thin slices. Set aside.

3. Sprinkle the fish with garlic powder, lemon pepper, salt and pepper. Pour soy sauce into the slit and then sprinkle it over the rest of the fish. Place a row of lemon slices onto the length of the fish.

4. Put fish in Foreman grill or on your barbeque and grill for about 5 to 8 minutes or until the fish flakes with fork easily.

5. Enjoy!

RITA'S BAKED ACORN SQUASH

1. Take your acorn squash and put about four knife holes in it evenly spaced.

2. Microwave it on a dish for 4 minutes, turn it over and microwave it for another four.

3. Let it cool so that you can handle it then cut it in half and take out the seeds.

4. Line a pie pan with foil. Spray oil onto the foil and put the squash onto the foil cut side down. Add a tiny bit of water but DO NOT cover the bottom just a splash to add a bit of steam.

5. Bake in an oven heated to 400 for one hour.

6. Cut into quarters and serve.

Your squash will be sweet and caramelized and needs nothing else - butter is optional. Enjoy!

Seasonal is a Verb

      Cooking in harmony with the seasons is one of my favorite things to do. I never know what I am going to get when I shop at the Farmer's Market and I adjust my menus accordingly. What I love is that I am being “seasonal”. So what flavors shall we go for now?

      Let's try beets. I love beets and using the whole plant is glorious not only for the planet but for my tummy. This recipe for beet greens is very unusual - it will twang your taste buds and leave you surprised. As far as the actual beets go, I love them steamed, peeled, chilled and then sliced thinly drizzled with olive oil, sea-salt, and lemon.

      Now for tomatoes...For summer try this ice cold Gazpacho. It is scrumptious served with fresh grilled salmon or *crab cakes (*see my May blog for recipe). And you can see that this recipe uses many seasonal veggies including bell pepper, red onion, cukes, and parsley. I say “yum”.

Beet Greens with Anchovies

One bunch beet greens - leaves and thin stems only

2 oz. can of anchovies packed in olive oil, chopped (do not drain)

Olive oil

Garlic, 2-3 cloves, minced

1/4 tsp red pepper flakes

One medium tomato

2 TB water

Grated Parmesan cheese

1/2 tsp poppy seeds

1. Soak the beet greens and wash thoroughly to get off the grit. Dry them well then stack the leaves one on top of the other and roll them up into a tight cylinder resembling a cigar. (Do this in 2 or 3 one inch stacks).

2. Using a very sharp knife, cut the leaves horizontally to create ribbons about 1/4” thick - this is called Chiffonade.

3. Chop the anchovies and put them along with their oil into a medium sized skillet with the garlic and pepper flakes. Add more oil if needed.

4. Grate the tomato and put it along with its pulp, juice and seeds into the skillet. Add water and the greens. Stir well.

5. Cover and reduce heat to medium low, stirring occasionally cook until they are very tender and the flavors have melded - about 20 - 25 minutes.

6. Serve hot with some grated Parmesan and a sprinkle of poppy seeds.

Your mouth will be amazed at the fresh salty medley of tastes - a walk on the culinary wild side! ENJOY!

GAZPACHO

3 ripe tomatoes, peel and chopped into small chunks

1 red onion, chopped finely

1 cucumber, peeled, seeded, and chopped small

1 red bell pepper seeded and chopped

3 stalks of celery, chopped

3 TB chopped fresh parsley

3 TB chopped fresh chives

4 cloves of garlic, minced

1/8-1/4 cup red wine vinegar (taste as you add)

1/4 cup olive oil

2 TB fresh squeezed lemon juice

2 tsp honey (dissolved in the lemon juice)

salt and pepper to taste

6+ drops Tobasco sauce to taste

1 tsp Worcestershire sauce

4 cups tomato juice

croutons (optional)

Combine all the ingredients and blend slightly with immersion blender or in food processor. You want it to be chunky. Place in non-metal, non-reactive container, cover tightly and chill overnight. Serve with croutons. Serves 8-10

Carrot Cake and a Three Minute Surprise

      I don't know why I love baking so much and I do not consider myself a baker but still....I bake. Most of what I bake is for other people and regardless of the occasion, I experiment each and every time. One thing I have learned is that if a Dump Cake can be delicious then almost any reasonable combination can work. It is so exciting to see how it turns out and and even better to see my friends and family enjoying. One caution is that using a cake mix and then adding and modifying is the ticket. I do not modify the “made from scratch” ones.

      This “made from scratch” Carrot Cake recipe calls for fresh grated carrots and believe me, they are worth the effort. The first time I made this cake I grated by hand and the very next day I was in line at Target buying my new food processor. Love it!!

      Since this cake is a major culinary effort, I thought I would also include something that is a real treat and an easy and quick one - The Three Minute Chocolate Cupped Cake. Let me know how you enjoy them!

Don V's Carrot Cake

4 eggs

2 cups sugar

1 ½ cups salad oil

2 cups flour

2 tsp baking soda

1 tsp cinnamon

1 tsp salt

3-4 cups finely grated carrots (about 6 carrots)

1 ½ cups flaked coconut

½ -1 cup chopped walnuts

Beat eggs, add sugar, blend in oil.

Sift dry ingredients together and blend with egg mixture.

Add carrots, coconut, and walnuts.

Bake 45 minutes @ 350 degrees in a 10x15x2 greased glass pan.

While still warm frost with:

4 oz Philly Cream Cheese

2 ½ cups powdered sugar

1/8-1/4 cup cream or milk

1 tsp vanilla

Mix room temp cheese with a bit of milk and stir to get creamy, then add sugar and cream. Slowly add remainder of cream or milk to get the desired consistency. Stir in the vanilla.

Note: make thicker than usual as the frosting

thins out on a warm cake.

Enjoy!!!!!!!!!!

The Three Minute Chocolate Cupped Cake

Flour 4 TB

Sugar 4 TB

Cocoa Powder 2 TB

Eggs one

Milk 3 TB

Oil 3 TB

Vanilla 1/4 tsp

Chocolate Chips 4TB (or white chocolate)

One large coffee cup or mug (must be okay in microwave )

Mix dry ingredients and put into mug. Mix wet ingredients then pour into mug and mix well. Add chocolate chips, mix then cook for 3-5 minutes in Microwave.

The cake may rise over the top of the mug and that is just fine. You must allow this to cool a bit then unmold onto a plate or eat right out of the mug.

Careful - it is HOT! Enjoy!!

Lemons and Chicken

      I know it is practically a crime to cook indoors during this gorgeous summer weather but...well... I just couldn't help myself! I bought an organic chicken at the outdoor Farmer's Market and wanted to use my crock pot to create a tender juicy dish that I could enjoy over a few days. Juice or sauce always keeps chicken moist and it preserves the great flavor as well.

      I still have the wonderful lemon, olive, Mediterranean sensation in my mouth. And yum – what a taste! The recipe is not exact so when you make it, you will want to end up with a mixture of oil, lemon juice and perhaps some water to bring the liquid about 1/3 way up the chicken, more or less. If you think you want more liquid, add some more water. Remember, as the chicken cooks, even more liquid will accumulate which will be quite scrumptious as a sauce over rice (or even noodles or potatoes if you like).

      This can be served with steamed or sauteed green beans. I do hope you enjoy these dishes as much as I do.

LEMON CHICKEN with Rice

One whole chicken about 3 lbs

(recommend: organic, young chicken)

One can of ripe green or black olives

(green ones are the best - get from the health food store)

Juice of 2 lemons then cut the juiced lemons into quarters

One medium yellow onion sliced in 1/4” rings

Garlic cloves, whole, about 6-8

1 tsp. Oregano

2 Bay Leaves

Salt and Pepper

¼ - ½ C Olive Oil

Water about ¼ cup as needed

Serve with rice

1. 
   
   
   
   Rinse the whole chicken and put into crock pot.
2. 
   
   
   
   Add the lemon juice and olive oil then add water as needed.
3. 
   
   
   
   Sprinkle chicken with dry spices, add the lemon rinds, onion, olives garlic cloves and onion.
4. 
   
   
   
   Turn crock pot on High for about ¾ hour then to Low for about 3-4 hours until chicken is tender and falling off the bone. You should be able to cut it with a spoon.
5. 
   
   
   
   Serve with rice
6. 
   
   
   
   ENJOY!

SAUTEED GREEN BEANS
½ pound green beans
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2-3 shallots chopped
Salt and Pepper to taste

1. Blanch the string beans in a large pot of boiling salted water for 2-3 minutes until the beans are tender but still firm.
   
2. Drain the beans immediately and immerse them in a bowl of ice water.
   
3. Dry beans on paper towels and set aside.
   
4. Heat the butter and oil in a large pan and sauté the shallots on medium heat for about 10 minutes, stirring occasionally, until lightly browned.
   
5. Drain the beans and add to shallots. Season with salt and pepper. Toss well and heat only until beans are nice and warm.
   

ENJOY!

Summer and BBQ's

      Summer is almost officially here and I can smell the succulent aroma of BBQ in the air. Time to get together with friends and family to grill all the goodies: from hot dogs and steak to corn with an array of veggies.

      One of my faves is skewers of marinated filet with chunks of green peppers, onions, and cherry tomatoes. Instead of filet you can use shrimp or even a firm fish that won't fall apart on the grill such as Halibut or Swordfish. You can use either a wet or dry marinade. Be sure to soak the skewers for about ½ hour and put foil on the exposed tips so they don't burn during grilling.

      The classic side dishes are many and here are some of my recipes that I use for both picnics and BBQ's.

TRICIA'S POTATO SALAD

PLENTY FOR A POTLUCK or BBQ

(USE ½ RECIPE FOR FAMILY SIZE!)

Russet Potatoes – 6 – boiled, see below

Eggs – 6-8 Hard-boiled

Mayonnaise about 1 cup

Apple Cider Vinegar about 1/8 cup

Honey about 3 Tb.

Red Onion, ½ – 1, chopped

Celery – 6 stalks, chopped

Sweet Relish – One 10 oz. jar

Green Olives with Pimientos (small) – One 10 oz. Jar drained

Cut potatoes into thirds, boil for 15 minutes, check with fork then continue to boil about 15 more minutes – keep checking with fork. Potatoes should be fork tender but firm. Drain & let cool in a colander. When cool, *peel and then chop into about 1/2” chunks and put into large bowl.  ( *It doesn't matter if all the peel comes off and you can leave peel on if you wish.)
Put about 3 Tb. Honey in a bowl and add about 1/8 cup apple cider vinegar. Mix well to dissolve the honey. Add about a Cup of Mayo. Add salt & pepper. Taste and adjust seasonings. Then mix in Relish and set aside.

Cut eggs into quarters, then into chunks and add to potatoes. Add the chopped onion and celery, then add drained olives (whole).
Pour on dressing. Mix very carefully so not to break up potatoes and eggs. Salad should be just a little too moist and will absorb overnight.
Adjust seasonings. Let sit out, covered, about 2 hours for flavors to blend. Refrigerate. Best served the next day.

BASIC DRY MARINADE

Salt, Pepper, Garlic and Onion Salt and your choice of Lemon-Pepper, Red Pepper, Dry Herbs or even some Dry Mustard. Rub onto meat, poultry or seafood before grilling.

WET MARINADE – my favorite for meat, chicken or fish

Fresh chopped garlic (2-3 cloves), Ketchup, Soy Sauce, Lemon Juice, Dry Parsley, Dry Herbs, Orange Juice, Salt & Pepper to taste. Mix, put into zip lock bag and add meat. Marinate for ½ – 2 hours before cooking. 

GRILLED VEGGIES

Cut firm vegetables such as yellow squash, zucchini, eggplant, potatoes, corn on the cob, and green onions. Toss with olive oil, dry herbs, salt and pepper and chopped fresh garlic then put on the grill. Be sure to cut large enough pieces so they don't slip through the grill slats.

ENJOY!

Food Groups and Orzo Shrimp

     Ah, my four favorite food groups:  Mayonnaise, chocolate, French Fries, and pasta!!  Really, when I think about it, none of the above need any recipe whatsoever because most of us have plenty of expertise about these!!

     Mayonnaise, especially baked Mayo (see my blog with Baked Artichoke Dip recipe), is a staple of mine.  You can spread Mayo over a fish fillet and bake it for dinner and I mean, Yum.  It is, of coarse, great as a base for salad dressings and other dips as well as a must for almost any sandwich. 

     As far as chocolate goes, well, it goes anytime and there is an abundance of opportunities for chocolate:  just to eat, hot chocolate, chocolate cakes, chocolate chip cookies and hot fudge sundaes and my mouth is watering so I will stop here.  If you have any good ideas on how to use chocolate please send an email to me (cookkatt@gmail.com) so we can share ideas.  

     A mention about French Fries ... so incredibly delicious that I often go on pilgrimages to locate the best fries ever and there are plenty around.  Enough said...

     The recipe below has to do with pasta because Orzo is pasta.  Other than that, it has absolutely nothing to do with the above conversation.  I love this recipe which can be eaten for a few days out of the refer or shared with guests for a delicious warm weather meal.  It is also good fare for pot lucks or picnics.

ORZO SHRIMP SALAD

½ lb. Orzo pasta

¼ C. fresh lemon juice (about one lemon)

¼ C. Olive Oil + drizzle
Salt & Freshly ground pepper
One lb. Medium sized raw Shrimp, peeled & de-veined
Green Onions, ½ cup minced, use white and green parts
Fresh Dill, ½ cup chopped
Fresh Italian Parsley, ½ cup chopped
½ Hothouse Cucumber, seeded and chopped (unpeeled)
Red Onion, about ¼ - ½ cup to taste
Feta Cheese, cut into chunks, about ¼ lb.

1. Preheat oven to 400 degrees and bring water in large pasta pot to a boil.
   
2. Cut and prep all ingredients.
   
3. Boil to orzo according to package directions, do not overcook. Drain and pour into large bowl.
   
4. Whisk the lemon juice, olive oil with salt and pepper and pour over the warm pasta and mix. Set aside.
   
5. Put the prepared shrimp in a medium bowl, drizzle with olive oil and season with salt and pepper.
   
6. Place the shrimp in a single layer on a cookie sheet covered with parchment paper. Roast for 4-6 minutes until they start turning pink. Do not overcook. They are done when they are pink!
   
7. Add the cooked shrimp to the Orzo then add the green onions, dill, parsley, cucumber, red onion, and then season with salt and pepper. Mix well.
   
8. Add the chopped Feta cheese and carefully fold in.
   
9. Leave covered bowl at room temperature for the flavors to blend and then refrigerate overnight.
   
10. Serve at room temperature. Taste and re-season.
    
11. ENJOY!!
    
    
    

More Springtime...

     I am no weatherman but I wish I were the Weather Goddess.  My take on Spring is that it never lasts long enough. Six months of Spring would be perfect! However, since Planet Earth is home for me - forever - I will just go with the flow and enjoy all the seasons. There is some special gift for each of us in every season no matter how much I complain!!  0(^;^)0
     And speaking of weather, as far as produce goes, we don't need to pay as close attention to the seasons when we cook nowadays because we can get just about anything at the grocery store all year long with few exceptions.
     Most local Farmers Markets open mid May and I do my best to get all my produce (and a few other goodies) when I go - not only to support our local farmers but because it is the best darn stuff you'll ever taste!
     And sooooo before I cannot stand to use my oven or even think of cooking with any kind of heat indoors, let's talk about a wonderful oven recipe for veggies and a great stove top entree before we transition to the barbeque for the summer.


SALMON PATTIES 
Canned Salmon - 2-7oz cans or about 14 - 15 ounces (Trader Joe's is delish)
Butter 2 TB
Yellow Onion - 1/2 medium, chopped
Panko Bread Crumbs - about 3/4 Cup
Eggs, 2, beaten
Fresh Parsley, 1/4 Cup, chopped
Dry Mustard, 1 tsp
Oil to fry - about 3 TB - enough to cover pan about 1/8 inch
1.  Drain salmon and reserve the liquid to use as needed.  Flake the salmon then melt butter in large pan over medium-high flame.  Add onion and cook until translucent.
2.  Combine onion with about 1/8 Cup salmon liquid - you can add more later if the cakes seem dry.  Add 1/3 Cup of the Panko crumbs, eggs, parsley, mustard, and the salmon.  Mix until well blended then shape into six patties.  Coat the patties with the remaining Panko and add more as needed to fully cover both sides of the patties. (You can freeze uncooked or cooked patties for later use).
3.   Put on wax paper on a cookies sheet and chill at least one hour.
4.  Heat oil in large skillet over medium heat and cook patties until brown, careful not to burn, then turn over and brown on the other side.

OVEN ROASTED FENNEL WITH PARMESAN
One Fennel bulb with stalks and fern-like leaves removed (see below)
Olive Oil about 1/4 Cup
Sea or Kosher Salt
Black Pepper, fresh ground
Parmesan Cheese - shavings or fresh grated

1.  Heat oven to 400 degrees.
2.  Cut off stalks of fennel so only bulb remains (with core intact) then cut it in half.
3.  With cut side down, slice the bulb vertically into 1/2 inch slices
4.  Spread slices on a baking sheet covered with parchment paper.  Sprinkle olive oil, salt & pepper and toss by hand - spread the slices evenly over baking sheet.
5.  Roast for about one hour turning about every 15 minutes until they begin to brown and crisp.
6.  Remove from oven, toss with Parmesan cheese and re-season with salt and pepper.  Add the tiniest shake of cayenne for some bite.
ENJOY!