Grillin' and Chillin'

Ah, the sweet outdoors. We have some great summertime celebrations coming up and along with Father's Day and the Summer Solstice comes the biggest and best of the year: The Fourth of July. Independence Day USA! What a perfect day for “grillin' and chillin'”. The ingredients for grilling are very simple: a grill - either charcoal or gas, a rub or a marinade, and the perfect main dish to be grilled as the centerpiece of our barbeque meal.

Along with that are the sides and the endless parade of desserts and munchies. I suggest inviting guests for dinner before the fireworks and have the guests bring munchies and desserts as pot luck. You, as the host, provide the main dish like grilled swordfish steaks along with a killer side dish like my Southwest Pasta Salad which has blackeyed peas and corn. Yum!!

Add to that a green salad and crusty Garlic Bread and you have a gourmet meal that promises to please every one present. The marinade presented here is also great for any meat or chicken that you may want to try. Enjoy and party on!!!

SWORDFISH STEAKS MARINATED AND GRILLED

2 pounds swordfish steaks- serves 4-6

Marinade:

3/4 cup soy sauce

2-3 TB lemon juice

3/4 C. orange juice

4 TB Ketchup

3 garlic cloves, chopped

1/3 C. parsley leaves, chopped

1 tsp oregano

1 tsp. pepper

Combine ingredients and marinate the swordfish steaks for 1-2 hours. Heat your grill and put on the fish. While it cooks, baste it occasionally with the marinade.

Serve with rice or pasta salad, grilled veggies and French bread.

SOUTHWESTERN PASTA SALAD

Best made 1-2 days ahead

One lb. medium Macaroni Shells, cooked al dente

1/3 C. Cider vinegar

¾ C. Mayonnaise

¼ C. Vegetable Oil

1 C. Celery, chopped

1 bunch (about 6) Green Onions including green tops, chopped

One green pepper, chopped

Pimiento, one small jar (about 4 oz.), drained

3-6 generous dashes Worcestershire

3-6 dashes Tabasco

Salt & Freshly ground Pepper to taste

One can (15oz.) Black Eyed Peas, drained

One can (15oz.) Corn, drained

One small can (3-4 oz.) pitted Black Olives, sliced & drained

One jar (4 oz.) Green Olives with Pimiento, drained

1. Cook & drain pasta. In the meantime, combine the vinegar, oil, and mayo. When pasta is done and drained, put in a large bowl and add the mayonnaise mixture just to moisten the pasta, then set aside while you fix the rest of the salad.

2. Prep all the rest of the ingredients and add to pasta. Mix and adjust seasonings including adding more dressing as needed.

Note: add the dressing incrementally until you find the salad a bit moist but not drenched. Save any extra dressing.

3.Cover in refer for 1-2 days, adjust seasoning and dressing and serve.

ENJOY!!

BBQ Heaven - Burgers and Slaw!

Greetings from the mountains where we are, at long last, truly celebrating spring. It did snow last week but melted just as quickly and we still welcome the moisture. The temperature is warm and the flowers are budding, the grass is green and the mountains are calling.

We are going to celebrate Memorial Day soon and in addition to expressing our gratitude for those that serve and have served our country, we are going to ready our grills and our picnic tables. Time for a Memorial Day weekend barbeque.

My favorites are simple: burgers and slaw and today I want to share with you two different burger recipes with slaws that accompany them well for the occasion. Enjoy!

PORTOBELLO BURGERS

Portobello Mushroom Marinade:

1/4 C Olive Oil

Balsamic Vinegar 2 TB

Garlic, 3 cloves minced

Mayonnaise Dressing:

1/2 C mayonnaise

2 -3 tsp fancy mustard

1/4 C parmesan cheese, grated

Garlic, 2 cloves minced

Burgers:

4 large Portobello mushrooms

salt & pepper

4 slices of cheese: mozzarella or provolone

1/3 C fresh basil leaves

1 tomato, sliced

2 fireroasted bell peppers, canned or jar from Trader Joe's, drained & pat dry

8 slices of sourdough bread or 4 hamburger buns, sliced in half

1. Preheat your barbeque grill. Mix the marinade and set aside. Mix the dressing and set aside.

2. Clean the mushrooms by removing the stems and gills and then wipe the caps clean. Brush both sides of mushrooms with marinade, sprinkle with salt and pepper, then let sit for about 10 minutes to soak up flavors. Brush the bread or buns lightly with marinade and set aside.

3. Place the mushrooms gill side down on the grill for about 3-5 minutes. Turn over and grill for 3-5 more minutes. Reduce heat to low and turn mushroom caps are up. Top them with cheese. Place the bread on the grill, cut side down and let cheese melt while bread becomes lightly toasted. Watch very carefully so nothing burns.

4. Assemble burgers with dressing on the bun, mushroom, basil leaves, tomato and slice of bell pepper.

5. Serve with Summer Slaw and a tossed garden salad.

SUMMER SLAW

1/2 red cabbage

1/2 green cabbage

3-4 carrots

3-4 celery stalks

1/2 medium jicama

4-6 scallions

1/2 - 1 cup golden raisins

1/2 - one Jalapeno pepper

salt & pepper

Poppy Seed Dressing (Brianna's is the best)

1. Grate the cabbages.

2. Dice the carrots, celery, jicama, and scallions. Add raisins.

3. Cut the Jalapeno pepper in half, carefully remove the seeds and membranes. Dice 1/2 of it very small. Add to salad and mix. If you like it hot, dice and add the rest.

4. Salt and pepper to taste.

5. Add your dressing and toss.

6. Chill overnight for the flavors to meld.

TURKEY BURGERS GRILLED ASIAN STYLE

1/4 C. rice vinegar

1/4 C. soy sauce

12 Shiitake mushrooms, stems removed (if you use dry one, just soak to reconstitute)

6 scallions, trimmed

1 1/2 lb ground turkey

one egg, beaten

1/4 Panko bread crumbs

2 TB soy sauce

1/4 tsp. ground ginger

Nonstick spray

1. Heat barbeque grill.
2.Mix rice vinegar and 1/4 cup soy sauce in a small bowl; set aside.
3. Quarter 4 Shiitake mushrooms and 2 scallions; pulse in food processor until finely chopped. Add to ground turkey along with one egg, the bread crumbs, 2 Tbsp soy sauce, and the ginger - add the liquids slowly as you may need less. Gently mix to combine.
4. Shape into four 1-in.-thick burgers. Chill for about 30 minutes to firm up the patties.
5. Spray burgers and remaining mushrooms and scallions with nonstick spray - coat well.
6. Grill burgers for 12 to 14 minutes, turning only once and check with meat thermometer which should read 165 degrees. Remove mushrooms and scallions as they are cooked, set aside.
7. Serve burgers with mushrooms and scallions. Dress burgers with mayonnaise and mustard.
8. Serve with Oriental Coleslaw.

ORIENTAL COLESLAW

1/2 green cabbage, grated

2 - 3 carrots, grated

3-4 scallions (use the whole scallion including green parts), chopped

1/2 cup cilantro, rough chopped

5 TB. sesame seeds

5 TB. slivered almonds

1 C. mayonnaise

2 TB honey

1/8 - 1/4 C. rice wine vinegar

2 packages of Top Ramen noodles (dry) (do not use the season packet inside!)

1. Put honey into a bowl and slowly add 1/8 C. vinegar, mix until honey dissolves. Add mayonnaise then taste. If more vinegar is needed just add to taste. If more honey is needed then dissolve more in a tiny amount of vinegar before adding. Set aside.

2. Brown sesame seeds carefully in a dry skillet. Set aside. Brown the almonds in same, add to seeds.

3. Mix all prepared veggies in a bowl. Add dressing and mix. Add seeds and nuts, mix. Adjust seasonings.

4. Take the dry (uncooked) noodles from the Ramen packages. Scrunch them up to a rough texture and sprinkle on top.

A Quick Stir Fry

Stir fry is a quick easy meal to prepare.  After a long day or at the spur of the moment, this really is dinner in less than 30 minutes! Use whichever veggies you happen to have and either meat or chicken if you like (or even both).  If you used already cooked ingredients, just heat them until they are hot.  Remember that the firmer veggies such as broccoli, green beans and cauliflower, should be blanched first.

Be sure to have all ingredients ready before you start to cook:  chop all veggies, assemble bowl of ice water, get your oil out, spices, herbs, soy sauce - all should be ready to go because once started, the stir fry goes lickedy split.

If you double a recipe you can use the left over shrimp (must be used the next day) to make shrimp tacos.  Just fill your heated tortillas with shrimp and taco goodies and you can even include salad or coleslaw if you have any kicking around.  You can use my recipe for Mango Salsa and don't forget corn chips!  Delish!

GARLIC SHRIMP STIR FRIED WITH BROCCOLI AND SPINACH

Broccoli, one head, cut into bite sized pieces

One 10oz. package of pre-washed, fresh spinach

2 dozen medium shrimp, peeled and de-veined

soy sauce

olive oil

salt

lemon pepper

granulated garlic

6 cloves of garlic, chopped medium

bowl of ice water (have this ready!) 

1. Start your rice.

2. Bring medium pot of water to boil, drop in broccoli and let sit for 3-4 minutes.  Drain and immediately plunge into the bowl of ice water to stop the cooking.  Drain and set aside.

3. Peel and de-vein the shrimp, dry on a paper towel and sprinkle with a dry marinade of the salt, lemon pepper, and granulated garlic.  Set aside.

4. Chop garlic, set aside.

5. Open spinach package, line up your other ingredients:  soy sauce & oil, and get them ready by your pan or wok along with the veggies and garlic.

6. Heat pan on high, add oil then broccoli and garlic, and stir fry for just a few minutes making sure that the garlic does not burn.  Put on the lid, let steam for one minute, then put in a splash of soy sauce, stir, put lid back on and steam for another minute.

7. Turn up flame, add shrimp and stir until pink and plump, about 2 minutes.  Do not overcook!  When all is tender, put into empty blanching pot and set aside.

8. With flame up, add a bit more oil if needed, stir fry the spinach until it cooks down.  Take the broccoli shrimp mixture and add it to the spinach in the pan and toss until well mixed.

9. Serve with rice.

Enjoy!

MANGO SALSA

1 can mango, 14 oz.

1/4 red onion, chopped

1/4 red bell pepper, chopped

1/2 cucumber, peeled and chopped

1/2 - 1 jalapeno pepper, seeded and minced

4 Tb fresh cilantro, chopped

1 1/2 tsp fresh lime juice or to taste

1 1/2 tsp orange juice or to taste

salt and pepper to taste

optional: 1/4 - 1/2 tsp red pepper flakes

Mix all prepared ingredients together and chill. Served with fish, chicken or pork. Great in homemade tacos.

Dessert Delicious - Quick and Easy!

I hope everyone is enjoying the first days of spring weather. A great time for hiking and picnics along with some holidays: Easter, Passover, Earth Day and, oh, don't forget ... Taxes! Bringing goodies to share with family and friends is so appreciated all year round and really, Spring is the kick-off season for many of these food occasions.

A holiday dinner can be casual or fancy depending upon your schedule and your taste buds. But because we are busy people with busy lives I thought that a quick dessert that can literally be thrown together, would be fun.

This recipe is so flexible that you do not even need the measured amounts listed. The real name for this cake is a “dump” cake because you can just dump into a bowl all the items you want to include without measuring at all. Then just mix, bake, serve, and enjoy!

QUICK AND EASY CHERRY CHOCOLATE CAKE

1 package chocolate cake mix

1/12oz can evaporated milk

1/210z can cherry pie filling

1/.2 chopped pecans or walnuts

Heat oven to 350. Spray a 13x9 glass baking dish with cooking spray.

Pour dry cake mix into a bowl, add milk and stir. Then add cherries, stir again, add nuts and stir just until folded in.

Spread into pan and bake 45 - 50 minutes in your 350 oven.

Cool before frosting.

Note: you can fold in other yummies along with your cherry pie filling: sour cream, canned pineapple chunks, fruit cocktail (drained), chocolate or any chips, or peanut brittle chunks.

FROSTING

1 Cup sugar

6 Tb. butter

1/3 cup milk

6-8 oz. semisweet chocolate chips

Combine sugar, butter and milk in small saucepan. Bring to a boil stirring constantly and cook one minute. Remove from heat.

Pour in the chocolate chips and stir until creamy and melted. Spread over cooled cake.

ENJOY!

Spring Cleaning means Spring Eating!

Happy almost Springtime!! The creeks are full of melting snow and the days are getting longer. Ready for your spring cleaning? I am going to start in my kitchen pantry - THE most important part of my home. And, because a well stocked pantry can yield many creative and delicious meals, it is essential to fill it with all the goodies you want and need.

Here is a small list of some staple items you may want to keep in your pantry. Adjust these to your budget and your tastes:
Canned Foods: chicken, fish (tuna, shrimp, clams, salmon), beans (white beans, navy beans, garbanzo beans), chicken and beef broths, tomatoes (including paste and sauce), olives, capers, artichokes, sun-dried tomatoes, roasted red peppers, mushrooms, corn, olives, green chilies, mushroom and tomato soups, evaporated milk, peaches, pineapple, mandarin oranges, pie fillings.

Bottles & Jars: oils (olive, canola, sesame), vinegars (red and white wine, balsamic, rice), marinara sauce, mayo, mustard, ketchup, salad dressings, applesauce, nut butters, salsa.

Dry Goods: pastas, rice, popcorn, dry soup mix, chili spice packet, dry mushrooms, instant puddings and jellos, cake mix, Bisquick, dried fruits, nuts (walnuts, peanuts, pecans), raisins, bread crumbs, seaweed.

Everyday staples: coffee, tea, salt, pepper, herbs and spices, dried onion and garlic, cereal, crackers, jam, juices, protein bars, sugar, honey, flour.

More: onions, garlic, potatoes, apples, bread, Parmesan cheese, frozen meat, chicken, fish, frozen peas & spinach, ice cream.

Here is a recipe right from my pantry:

FUSILLI WITH TUNA, TOMATOES & ARTICHOKE HEARTS

Ingredients for 2, double for 4:

Fusilli Pasta 8 oz.
Olive oil
1/2 onion
4 cloves garlic
1 small can tomatoes, chopped (save juice)
2 cans tuna, drained and broken up into chunks
2 dozen Kalamata (or black, ripe) olives (optional)
1 small can artichoke hearts, drained and quartered
Dry parsley; salt and fresh ground pepper
1 tsp.dried red pepper flakes (optional)

1. Fill a large pot with water, add 1 Tb. salt, bring to boil. Add pasta and 2 Tb. oil, cook until al dente, drain, set aside.  Save 1 cup of pasta water for the sauce (or use juice from tomatoes).

2.  Heat about 1/4 cup olive oil in large pan, saute onion until tender.  Add garlic, tomatoes (without sauce), tuna, olives, artichoke hearts and seasonings.  Stir to heat. Add pasta, stir until well mixed, taste then add tomato juice and/or pasta water to add moisture (start with 1/4 Cup), taste, adjust liquid & seasonings.

This is a delicious, quick meal.  You can substitute or add any number of ingredients: canned mushrooms, roasted red peppers, sun dried tomatoes.  You can even add some white beans (yes!). ENJOY!

Let The Good Times Roll!

We are getting close to some really fun and well celebrated holidays: St. Patrick's Day on March 17th and Mardi Gras Fat Tuesday on March 8th. Let's face it - everyone is Irish on St. Patty's Day and this day is celebrated around the world with great food and drink. The favorite of almost everyone? Well, one is Corned Beef and Cabbage and the other? Irish Coffee!

Whether you are from New Orleans or not, Mardi Gras is just fun, fun, fun. “Laissez Les Bon Temps Rouler” or as they say in New Orleans, “Let The Good Times Roll”! I learned that from my 90 year old friend, Christopher Blake. Chris, a native of New Orleans, is an author, former restauranteur and cook who keeps to the authentic Southern style of cooking. He was around in the old days and got to talk with Louis Armstrong who gave him the following recipe that I want to share with you. It is called “Red Beans and Rice-ly Yours” because that is the way Mr. Armstrong signed his letters. I know you will enjoy it while you are having good times!

“RED BEANS AND RICE-LY YOURS”

reprinted with permission from the author Christopher Blake from his book Easy Elegance

2 lbs. red beans

2 Tbs. bacon fat

1/2 lb. pickled pork, diced (or a commercial jar of pickled ham hocks, diced)

[or substitute with country sausage and a splash of vinegar]

2 cloves garlic, minced

1 medium onion, chopped

1 cup tomato ketchup

1 Tbs. vinegar

Salt and pepper to taste

1 tsp. Tabasco sauce

Sprig of fresh thyme or pinch of dried thyme

1 cup lean ham, diced (or one ham bone)

Pick over beans. Wash and soak them overnight in water to cover. When ready to cook, drain off all the water.

In a heavy pot, heat the bacon fat and brown the diced pickled pork or pickled ham hock. Add the garlic and onion and cook for about 10 minutes. Add the beans, tomato ketchup, vinegar, salt and pepper to taste, Tabasco and thyme.

Cover with fresh cold water, making sure that there is enough water, as the beans must cook thoroughly. After the water has come to a boil, reduce heat and simmer until they are semi-cooked - about 1 hour.

Mash about a cupful of the beans and return to the pot. Add the diced ham or the ham bone and cook slowly for 2 or 3 hours or until the beans are tender and the sauce is thick and creamy.

As they say in New Orleans, red beans need no thickening because they got it in themselves.

Serve with rice and garnish with fried ham, slices of fried country sausage or pork chops. Also serve chopped onions, vinegar and Tabasco sauce on the side. Accompanied by lots of crusty French bread.

Let The Good Times Roll!!

IRISH COFFEE

reprinted with permission from the author Christopher Blake from his book Easy Elegance

6 shots Irish Whiskey - smooth as the wit of the land!

12 tsp. sugar - sweet as the tongue of a rogue!

6 goblets (or coffee cups) strong coffee - strong as a friendly hand!

12 Tbs. whipped cream - rich as an Irish brogue!

Heat 6 whiskey goblets. Into each, pour 1 good shot of Irish whiskey, the only whiskey with the smooth taste and full body to make this beverage satisfactorily.

Add 2 tsp. sugar. Then fill each goblet with the strong coffe to within 1” of the brim. Stir to dissolve sugar. Top off with a floater of whipped cream.

Note: Do not stir after adding cream, as the true flavor is obtained by drinking the hot coffee and Irish whiskey through the coolness of the cream.

Do not drink and drive, please...

Comes But Once a Year!

Here comes Valentine's Day and I can already see pretty red hearts and sparkling garlands about town. I am excited for this day because there are so many different kinds of “Valentines” in my life besides my sweetheart. There are good friends, neighbors, those less fortunate, and of course any ”kid” old or young.

You know those great Valentines that children share in school? Well, we can create our own special treats to share with anyone we know by getting to their hearts through their stomachs!

No matter where we live I hope we can keep the holiday spirit alive 365 days of the year. To quote Lao Tzu: “Being deeply loved by someone gives you strength, while loving someone deeply gives you courage”. I hope you enjoy sharing the goodies I am offering to you today.

SADIE'S CHOCOLATE PECAN CARAMEL PIE

One store bought graham cracker pie crust - 9”

Filling:

40 vanilla or plain caramel candies, bite sized

(about 1 1/2 packages of candy bites)

1/2 cup whipping cream

3 1/2 cups chopped & toasted pecans

Topping:

1/2 cup semisweet chocolate chips

2 tsp butter

2 Tb. whipping cream

1. Toast and chop pecans

2. Melt caramels with 1/2 cup whipping cream

3. Add pecans to melted caramel mixture and stir well

4. Spread onto bottom of pie shell

5. Melt chocolate chips with butter in a fresh sauce pan.

6. Add 2 Tb. cream and stir to blend.

7. Pour and smooth over top of pie

8. Refrigerate at least one hour to make sure filling is firm.

Enjoy!

CHOCOLATE PEANUT CLUSTERS

Recipe provided by: Linda McCall Glynn and her sister, Sally Barton of Badger Roofing, www.BadgerRoofing.net sharing the joy of being in the kitchen with the people you love.

One part (12 oz.) Bittersweet Chocolate Chips

2 parts (24 oz.) Butterscotch Chips

2 parts (24 oz.) Salted Cocktail Peanuts

Combine chocolate and butterscotch chips in a 2 qt. microwave-safe mixing bowl. Microwave on power lever 5 for 2 minutes, stir then repeat just until melted being careful to not overhead the chips. Stir the peanuts into the melted chocolate mixture.

Drop spoonfuls onto a wax or parchment paper covered cookie sheet, refrigerate until hard then package in an airtight plastic container or bag.

Tip: These can be wrapped in clear plastic bags tied with red ribbons and then given as gifts!

Please enjoy these with your Valentines!