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!

Springtime - Veggie Time!

    We are full on into Spring and for me, eating is a way for me to try to be in complete denial about allergy season. Springtime invites us to use veggies – especially those farm grown and there is nothing better than locally grown. Soon your local Farmer's Market will open and that usually happens every Saturday (you will have to check on correct times and opening date). The variety of veggies at the Farmer's Market is delightful so let's plan some meals centered around them!

     When you go to the Market, try to get a variety of veggies: some for quick cooking or served raw like kale, spinach, lettuce, and cabbage and then some that keep awhile in or out of the fridge such as beets, squash, potatoes, carrots and cauliflower. Some of these are good both cooked and raw. Oh, and don't forget the broccoli!

     I ate the most wonderful dish last night and so I will share it with you. There is something about the combination of potatoes and squash with fresh Rosemary that is quite uncanny. It tastes almost like sweet potatoes but then you get a bite of potato which is a whole other taste. This dish cooks for a long time and can be served as a main course if you like. I served it with Almond Encrusted Cod and Baked Brussels Sprouts with Pecans and it was delish. 

 

Butternut Squash with New Potatoes and Rosemary, Serves 2-4

Butternut Squash – use half of it - cut into 1” chunks – 2 cups

(cut up the whole squash and freeze what you don't use)

Red or White small potatoes cut into 1/2” chunks – 2 cups

(about 4-5 potatoes)

Garlic cloves, whole peeled, about 8 (yup!!)

Salt and Pepper

Olive Oil ¼ cup

Fresh Rosemary one sprig cut into 1” pieces

1/4 Cup Water

Cut up squash & potatoes, peel garlic and cut Rosemary, then put into crock pot with salt, pepper and oil. Mix to combine, then add water, mix and put on high for 2 ½ – 3 hours. If you can, stir about every 30-40 minutes.

Almond Encrusted Cod: get Almond meal from Trader Joe's or make your own. Dip fish into egg, then coat with the almond meal and sautee in butter and olive oil. Or use Panko Bread Crumbs.

Baked Brussels Sprouts with Pecans: Preheat oven to 425. Cut the sprouts in half, steam until fork tender. Put on a cookie sheet and sprinkle with olive oil, add chopped pecans and some chopped garlic, toss to mix. Bake for about 10 - 15 minutes - the longer they cook, the crispier they get which I like.

The Grocery Store

      The grocery store. A chore, an event, an expense, an adventure - or - all of the above! I go to two a week minimum - the natural foods store and the regular grocery store. I never WANT to go, I resist at times, but once I get there I wonder what the problem was. This is where I get my inspiration, good deals, and even some actual recipes.  I also connect with people most of whom do not look overjoyed to be grocery shopping. 
     The natural foods store, though admittedly much more costly, offers organic produce and natural meats and poultry.  The dairy items are varied and include soy products, farm fresh organic eggs (very important), and a variety of natural cheeses.  Their produce department has a very helpful staff who assist me in hunting for those hard to find items that are usually right in front of my nose!  In the meat department, I find fresh cut meats, beautiful fresh fish and other assorted goodies from their rotisserie.
      In addition to those two neighborhood markets, I venture into the big warehouse wholesale store to buy staple items such as bottled water, Perrier, paper products and when they have it, Coho Salmon (frozen) and large shrimps.  A fourth market is Trader Joe's which is almost 2 hours away so I save up my list.  I get lots of TJ's staples and get great deals on things like cat tuna (for the cat, silly!), pasta, marinara, olive oil, cheeses & olives, nuts and raisins and the list goes on and on ad infinitum...
     As I shop, I cannot help but see what's in other people's carts and there are times that I just cannot resist asking them how they are going to prepare such and such an item.  Here is a great recipe that I got from a lovely lady, years ago, in line at the market.  Bon Appetit!

BRISKET FROM THE LADY IN HUGHES MARKET

Cook brisket in a 350 degree oven for about 3 hours in a big roasting pan with a lid with either beer, red wine or beef stock (four cups)  Add:  4 whole garlic cloves, 8 whole peppercorns, one whole carrot and one celery stalk. 

After 3 hours, remove from liquid, cool a bit and then chill both liquid and meat, separately, overnight.  Be sure both are well wrapped.  Next day, cut all fat off the meat and slice in 1/4" slices.  ALWAYS slice brisket against the grain.  This is essential if you want tender meat!  Skim fat off the liquid.

Put meat and liquid into your roasting pan and add either 2 cans of Dawn Fresh Mushroom Steak Sauce (2- 6oz. cans - sold in grocery stores, WalMart, or online) or if you like, one can of Cream of Mushroom Soup.  Bake at 350 for one hour.  Serve with Vichy Carrots and noodles.

ENJOY!

VICHY CARROTS

5-6 Tb Butter
1 Pkg of Baby Carrots
2 Tb chopped fresh parsley
Salt and Pepper
*1/2 to 1 can Sprite (small size)

Melt butter over medium heat then add parsley for about one minute.  Add carrots and stir so they are coated with the butter and parsley.  Season with salt and pepper then add 1/2 can soda.  Bring to a low boil then reduce heat and simmer until the soda cooks down and carrots are tender, about 10-15 minutes. Add more soda only if soda evaporates before carrots are done.  You don't want too much liquid.

*Instead of Sprite add 6 oz soda water or Vichy water with 2 Tb sugar. In France these carrots were originally cooked in the water of Vichy which was said to be very pure.  I think the carrots taste great cooked with Sprite.

ENJOY!

'Tis Another Season!

Sharing my cooked creations is an ongoing joy for me. Call it showing off if you will, but it does my heart good to hear the “oohs” and the “ahhs” and I betcha it is heart-warming for you too. 'Tis the season for Pot Lucks - the most wonderful way to share homemade foods without having to “slave” over the whole meal. The host has a little more work, but the rewards are great and everybody wins.

My best Pot Luck formula is this: the host provides all dishes, cutlery and beverages – usually coffee,tea. bottled waters, sodas, and ice. The host can provide the main dish as well, which ideally is an entree fresh out of the oven and can set the party theme. Ask a few close friends to prepare specific hardy dishes: chicken, beef, bean, pasta, etc - these will depend upon what else is being served. Ask the other guests to bring complimentary side dishes: veggies, potatoes, salads, fruit salads, rolls with butter, and of-coarse THE dessert (one or more depending upon your guest count).

Here are two Pot Luck winners:

CROCK POT MAC 'N CHEESE

1 lb. Elbow Macaroni
one stick butter
5 C grated Cheddar cheese
4-6 eggs, beaten
8 oz. sour cream
2 can condensed Cheddar Cheese soup
1 tsp salt
2 C milk
1 tsp dry mustard
1 tsp pepper

Boil macaroni, drain, set aside. In pan, mix butter and cheese – add some milk to keep it from thickening. Stir until cheese melts. In your crock pot, combine the cheese and butter mixture. Add the beaten eggs to a tiny bit of sour cream, mix, then add the rest of the sour cream, mix well. Add to crock pot stirring well; add the soup, salt, pepper, milk and mustard, stir well. Finally, add the drained macaroni, stir again. Cook in crock pot - high for 2 hours, stirring occasionally. The result is a creamy, smooth delish dish!



SWEDISH MEATBALLS

38 oz package frozen cooked meatballs (without a sauce!)
one onion, chopped
4 garlic cloves, chopped
1/ 26 oz can cream of mushroom soup
2/ 10 oz cans cream of mushroom soup
16 oz sour cream
1 can chicken or beef broth
¼ tsp pepper

Place meatballs, onion, garlic and soup into crock pot. Cook on high for one hour then on low for 3 hours. After 3 hours, add the *chicken broth, stir until smooth. Cook for another 1-2 hours then add some of the hot liquid from the pot to the sour cream, stir so that when you add the sour cream it is mixed with about ½ cup of the liquid. Add to crock pot, stir until smooth with a whisk. Cook for another 30 – 40 minutes. Add pepper to taste. *If you want to leave pot unattended, add the broth at the start then just leave pot on low for 4-6 hours. Then follow sour cream instructions above.

ENJOY!

Happy New Decade!

     Now that we are past the holidays – but maybe not “over” them - I want to share with you my favorite winter sport: eating! Sunny crisp days follow the Blue Moon, snow still on the ground and I am hungry for slow braised, crock pot, and stewed meals. Nothing is more satisfying than filling my home with the aroma of delicious winter soups and stews.
     Here is another of my mom's recipes: Scotch Broth. This is a very hardy soup with lamb (or beef), leeks and barley. It really is a complete meal and can be accompanied by crusty French Bread or homemade Cheese Twists (see recipe below). Add a side of salad and a dessert and you are good to go!
     If you do not like lamb, you can try this with beef and it will be just as delicious. The substitution for lamb neck bones can be short ribs or oxtails or even stewing beef, but best to discuss this with your butcher if you have any doubt. My best “butcher” is on Google!

SCOTCH BROTH

3 – 4 lbs lamb neck bones

3 leeks sliced thin (white part only)

2 qt chicken broth

One carrot and one celery stalk for flavor

Barley ¾ Cup

2 C diced carrots

2 C diced celery

Salt and Pepper to taste

½ C parsley

Cook lamb bones in chicken stock with leeks, carrot and celery stalks for about 1 – 1 ½ hours until meat comes off bones. Add the barley and cook for one more hour. Then add the diced carrots and celery, salt and pepper. Simmer until veggies are barely done. Taste and re-season. Remove meat and fat from the bones,return the meat to the soup and chill soup overnight. Skim fat off the top of the chilled soup then reheat and add chopped parsley before serving.

YUM!!

GARLIC CHEESE TWISTS

2 TB butter

¼ cup grated Parmesan cheese

1 tsp. granulated garlic

1 tsp. dried parsley flakes

1 can Pillsbury Buttermilk Biscuits

Preheat oven to 400°F. Lightly grease baking sheet. Microwave butter in glass measuring cup until melted; cool slightly. Stir in cheese, garlic and parsley. Set aside.

Flatten each biscuit into 5X2-inch rectangle. Spread 1 teaspoon butter mixture onto each rectangle; cut each in half lengthwise. Twist each strip 3 or 4 times. Place on prepared baking sheet. Bake 8 to 10 minutes or until golden brown.

ENJOY!