Beer-Mopped Rib Eye Steaks with Bacon, Onions and Garlic

Beer-Mopped Rib Eye Steaks with Bacon, Onions and Garlic

Use a dark beer to add an extra layer of flavor to this steak dish. And make sure you build your fire under only one side of the grill.

Bsteakseer mop:
12 ounces dark beer
2 tablespoons ancho chile powder
2 tablespoons paprika
1/4 cup brown sugar
2 chipotle chiles, canned in adobo
2 tablespoons adobo from canned chiles
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons red vinegar
1/2 cup peanut oil or extra-virgin olive oil

Bacon, onions and garlic:
1 large or 2 small white onions
4 cloves garlic
1 tablespoon extra-virgin olive oil
2 slices bacon
1/2 teaspoon salt
1/2 teaspoon black pepper
1 jalapeño, cut into very thin round slices
1/2 cup Italian parsley, stemmed, loosely packed

2 (16-ounce) rib-eye steaks
Extra-virgin olive oil, for garnish

For the beer mop: Pour the beer into a sauce pot. Bring to a boil and reduce to 1/2 cup. Remove from heat. Add the chile powder, paprika and brown sugar. Stir and transfer the mixture to a blender. Add the chipotle chiles with sauce, salt, pepper, red wine vinegar and oil. Purée until smooth. For the bacon, onions and garlic: Peel the onions and cut into approximately 1/2-inch pieces. Peel the garlic and roughly chop. Cut the bacon into small pieces. In a broad skillet, heat the olive oil. Add the bacon and lightly sauté. Add the onions and garlic and sauté until lightly golden brown. Remove from heat. Prepare a hot charcoal fire to one side of a grill. brush the steaks with the beer mop and grill over the charcoal fire. (For medium rare, about 6 to 8 minutes per side.) Baste occasionally to generate a caramelized and mahogany-colored look. Move the steaks to the side of the grill without charcoal and allow to rest. To serve: Reheat the bacon, onion and garlic mixture until very hot. Add the jalapeño slices and parsley leaves. Slice the steaks on the bias into 1/4-inch slices. Arrange the slices on a platter and spoon the bacon, onion and garlic mixture over the steak. Drizzle with extra-virgin olive oil. Serve with roasted fingerling potatoes.

Spicy Sangre Orange Margarita

Spicy Sangre Orange Margarita

blood-orange-recipe
2 slices jalapeño or serrano
2 ounces silver tequila, such as Peligroso
4 ounces blood orange juice
1 ounce orange liqueur, such as Cointreau or triple sec
Freshly squeezed juice of 1/2 lime

Muddle jalapeño or serrano with silver tequila in a shaker. Add ice and blood orange juice (or other juices, such as tangerine or mango), orange liqueur and lime juice. Shake well and serve on the rocks in a tumbler.

Arcade Midtown Kitchen’s Men without Women Margarita

Arcade Midtown Kitchen’s Men without Women Margarita

Arcade-Midtown-Kitchens-Men-Without-Women-Margarita1 1/2 ounces mescal (Fidencio Classico)
1/2 ounce tequila (Dulce Vida Reposado)
1/2 ounce maraschino (Luxardo)
1/2 ounce lime juice
1/2 ounce honey syrup (2:1 mix)
1 egg yolk
1/8 ounce Fernet Branca
Lime wheel, for garnish

Combine mescal, tequila, maraschino, lime juice, honey syrup and egg yolk together. Shake. Then add ice. Strain into coupe glass. Float Fernet Branca on top. Garnish with lime wheel.

Thai Basil Cucumber Margarita

Thai Basil Cucumber Margarita

Peligroso-Thai-BasilFill a glass with ice, then add:

2 leaves Thai basil, plus more for garnish
2 slices cucumber, plus more for garnish
2 ounces agave nectar or simple syrup
Juice of 2 limes
1 1/2 to 2 ounces silver tequila, such as Peligroso
Splash of ginger ale
Black pepper

Combine Thai basil and two slices of cucumber in a shaker and muddle with the agave nectar or simple syrup. Add the fresh lime juice and tequila with crystal clear ice. Shake vigorously and pour over the rocks. Finish with a splash of ginger ale. Garnish with a cucumber slice on the side with a sprig of basil. Throw just a small pinch of black pepper on top.

Queso Blanco

Queso Blanco

queso1 cup monterey jack cheese or 1 cup asadero cheese or 1 cup chihuahua cheese, shredded fine
4 ounces green chilies
1/4 cup half-and-half
2 tablespoons onions, chopped fine
2 teaspoons ground cumin
1/2 teaspoon salt
1 serrano pepper, chopped fine (optional)
1 tablespoon fresh cilantro, chopped fine (optional)

Put all ingredients in a double boiler and heat on medium. Cook until melted and well blended, stirring occasionally. Serve with fresh tostadas or hot flour tortillas.

Italian Deli Crazy Bread

Italian Deli Crazy Bread

9325cdd059a16cd8cbfb2e3020f1a8871 loaf Italian bread

1 C. mayonnaise

1/2 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried parsley

4-5 basil leaves, chopped

1 teaspoon oregano

1 teaspoon thyme

1 T. pepperoncini brine from the jar

1/4 C. red onion, sliced

1/4 C. pepperoncini pepper slices

Assorted salamis

Sliced provolone

Sliced mozzarella

Sliced Muenster cheese

 

Preheat the oven to 350 degrees. Slice the bread at 1-inch intervals, but don’t slice all the way through the bottom. Mix the mayo, onion powder, garlic powder, parsley, basil, oregano, thyme, and the pepperoncini brine together. Spread this mixture down in between the sliced parts of the bread. Alternating the cheese varieties, shove a slice of cheese into each cut. Then alternating the salami varieties, shove about five slices into every other cut. Shove the pepperoncini slices and red onion slices into the remaining cuts, meaning the cuts with no salami in it. Wrap the whole thing tightly with foil and bake about 25-30 minutes or until the outsides are a little crispy and the cheese is all melted.

Balsamic Glazed Salmon

Balsamic Glazed Salmon

f375b438c1a1fbdfdecdbd2a87fb13b31/2 cup balsamic vinegar
1/4 cup white wine
2 T. honey
1 T. Dijon mustard
1 T. chopped fresh rosemary, divided
1 cloves garlic, finely minced

4 (6 oz.) salmon fillets
Salt and freshly ground black pepper
2 tsp canola oil, divided

Allow salmon to rest 10 minutes at room temperature. Meanwhile, in a medium saucepan combine balsamic vinegar, white wine, honey, Dijon mustard, 1/2 T. of the chopped rosemary and the garlic. Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat until sauce has thickened and reduced to 1/3 cup, about 13 – 15 minutes, stirring occasionally. Remove from heat and pour into a heat proof dish (using a rubber spatula to get it all out) and allow to cool. Season both sides of salmon with salt and pepper. Heat a large non-stick skillet over medium-high heat and add 1 tsp of canola oil. Once pan and oil are hot, add 2 salmon fillets and cook, without moving, until salmon has nicely browned on bottom, about 3 – 5 minutes. Carefully flip salmon to opposite side and continue to cook 3 – 5 minutes longer until bottom is browned and salmon has cooked through. Rest in a warm oven (don’t rest it in a hot oven, you don’t want to continue to cook it. If you have to skillets I would recommend just using both and cooking all of the salmon at once. Wipe skillet clean, add remaining 1 tsp oil, once hot repeat process with remaining 2 salmon fillets. Serve warm drizzling each fillet with balsamic rosemary glaze and sprinkling tops with remaining 1/2 T. of rosemary.

Ham and Cheese Gnocchi

Ham and Cheese Gnocchi

a3d30041837cb622eabab9e5d6afeb6a1 tablespoon butter
2 cups diced onion (about 1 whole onion)
12 oz ham, diced
½ cup low-sodium chicken broth
¾ cup water
1 (16 oz) package potato gnocchi
1 cup baby sweet peas, frozen
¼ cup heavy cream
salt and pepper to taste
1 cup shredded cheese (Swiss, Monterey Jack, Gruyere, or Pepper Jack)

Melt the butter in a large ovenproof skillet over medium heat. Add the onions and cook until softened and golden brown. Add the ham and continue to cook until lightly browned. Add the chicken broth and water and bring to a simmer. Add the gnocchi, stir well, and cover and cook for 5 minutes until the gnocchi is tender. Stir in the peas, cream, and plenty of salt and pepper to taste. Sprinkle the cheese over the top and broil until golden and bubbly, about 3 minutes. Enjoy!!

Cranberry Granola Bars

Cranberry Granola Bars

granola bars2 T. olive oil
2 cups old-fashioned rolled oats
1 cup sliced almonds
1 cup sweetened flaked coconut
1/4 cup unsalted sunflower seeds
2 T. sesame seeds
3/4 cup pure maple syrup
1/3 cup firmly packed dark brown sugar
2 T. olive oil
¼ teaspoon kosher salt
1 cup dried cranberries

Preheat oven to 350 degrees Fahrenheit. Lightly oil a 9 x 13-inch baking pan. Line the bottom of the pan with parchment paper, leaving a 2-inch overhang on two sides. Spread oats, almonds, coconut, sunflower seeds, and sesame seeds on a rimmed baking sheet. Bake, stirring once, until lightly golden, 12 to 15 minutes. Decrease the oven temperature to 300 degrees Fahrenheit. Meanwhile, in a large bowl, combine the syrup, sugar, oil, and salt, stirring until the sugar dissolves. Add the toasted oat mixture and cranberries. Stir to coat. Scrape the mixture into the prepared pan, firmly pressing down in an even layer with a rubber spatula Transfer the pan to the oven and bake until golden brown and set, 25 to 30 minutes. Let cool completely on a wire rack, at least 2 hours. Grabbing the ends of the parchment, lift out the granola and slice into bars. Store in an airtight container for up to 5 days.

-The Good Neighbor Cook Book

Watermelon Lime Agua Fresca

Watermelon Lime Agua Fresca

9watermelon-lime-aqua-fresca-recipe-drink-730x611 cups cubed seedless watermelon (about 1/2 a watermelon)
1/2 cup fresh lime juice (from about 3 limes)
1/4 cup simple syrup (or to taste)

In a blender, puree the watermelon chunks until they’re smooth and liquidy (you might need to do this in batches, depending on how large your blender is). Set a colander over a bowl or a pitcher and strain watermelon puree, discarding pulp and any seeds. Stir in the lime juice, and stir in simple syrup to taste. Serve chilled, over ice, with a lime wedge for a garnish.

Guanajuato-style Enchiladas (Enchiladas del Portal)

Guanajuato-style Enchiladas (Enchiladas del Portal)

Latin-Flavors-Enchiladas
Guajillo salsa:
20 guajillo chiles
2 cloves garlic
1 tablespoon sea salt
Pinch of cumin seeds
Pinch of dried oregano

Enchiladas:
3 tablespoons canola oil
2 cups crumbled ranchero cheese or queso fresco
1 cup finely chopped onion
18 day-old corn tortillas

Garnish:
3 cups romaine lettuce, finely shredded
6 whole romaine lettuce leaves
3 cups potatoes, cooked and cut into small cubes
3 cups carrots, cooked and cut into small cubes
2 cups crumbled ranchero cheese or queso fresco

For the guajillo salsa: Clean each chile with a damp kitchen towel. Open each and remove the seeds and ribs. Dry roast the chiles in a skillet over medium heat, taking care not to burn them. Transfer the chiles to a saucepan of hot water and soak for 20 minutes. Transfer the chiles to a blender and reserve soaking water. Add the garlic, sea salt and cumin with some of the reserve water and blend to obtain a thick salsa. Set aside. For the enchiladas: Mix the crumbled cheese with the chopped onion and set aside. Heat the oil in a skillet. Take a tortilla, soak it in the guajillo salsa and place in the skillet, and fry each side for 10 seconds. Transfer the tortilla enchilada to a plate. Place 2 tablespoons of the onion and cheese mixture on the center of the tortilla, roll it and set aside in a warm tray. Continue this process with the remaining tortillas. To serve, place a large leaf of lettuce in the center of a plate. On the top of the lettuce, place diced potatoes and carrots alongside three enchiladas. Cover the enchiladas with shredded lettuce and crumbled ranchero cheese.

French Toast on a Stick

French Toast on a Stick

1bdd21c00605e098019edcde300965151 cup milk (any kind of milk will work)
2 large eggs
1 tablespoon honey
1 teaspoon ground cinnamon
4 cups brioche, French or sandwich bread (cut into 2 inch cubes)
1 tablespoon butter or oil
16 strawberries, stems removed
2 bananas, sliced into 1/2 inch coins
8 wooden skewers

In a bowl, whisk together the milk, eggs, honey and cinnamon. Dip the bread cubes in the milk mixture to coat each side. Heat the butter in a skillet over medium heat and cook the bread for 1 1/2 minutes on each side, or until golden brown. Skewer the French toast cubes, strawberries and bananas and serve with maple syrup for dipping.

Sliced Steak Gyros

Sliced Steak Gyros

MTI1NjQxMjg5NTM3NDMyMTk12 pounds 1″ thick sirloin steak
2 T. EVOO
Salt and pepper
1 C. crumbled feta cheese
3/4 C. Greek-style yogurt
Juice of 1 lemon
1 clove garlic, grated
2 sprigs oregano, stems discarded, leaves chopped
1 tsp. ground cumin
1 tsp. ground coriander
2 dashes hot pepper sauce
4 large pitas or other flatbread
Toppings, such as thinly sliced cucumber, tomato and red onion; chopped chiles and kalamata olives; shredded romaine lettuce hearts; flat leaf parsley leaves
4 lemon wedges

Preheat the broiler or a grill to medium. Drizzle the steak with the EVOO; season with salt and pepper. Cook, turning once, for medium-rare, 8-10 minutes. Let cool slightly, then thinly slice.
While the steak is cooking, using a food processor, puree the feta, yogurt, lemon juice, garlic, oregano, cumin, coriander and hot sauce. Season with salt and pepper; transfer to a boil.
Char the pitas under the broiler or on the grill. Top with the steak and your choice of toppings. Serve with the lemon wedges and yogurt sauce.

Couscous Salad with Feta, Tomato and Olives

Couscous Salad with Feta, Tomato and Olives

book2pic2 T. EVOO
2 T. freshly squeezed lemon juice
1/4 tsp. salt
Freshly ground black pepper

1 1/2 C. water
1 tsp. EVOO
1 C. uncooked couscous
1 C. cherry tomatoes, quartered lengthwise
5 T. sliced pitted kalamata olives
5 T. chopped fresh parsley
4oz feta cheese, crumbled (about 1 cup)

For the dressing, in a small bowl, whisk together the dressing ingredients; set aside. In a medium saucepan, bring the water and the 1 tsp. oil to a boil. Stir in the couscous; remove from heat, cover, and let stand for 3 minutes. Uncover and fluff with a fork. Pour dressing over the warm couscous and toss to combine. Add the remaining ingredients and toss gently to combine. Taste and adjust seasoning if desired. Serve hot or at room temperature

Baked Garlic-Herb Wonton Crisps

Baked Garlic-Herb Wonton Crisps

garlicherbwontoncrisps_n_lg20 item(s) wonton wrapper(s)
2 spray(s) cooking spray
1 tsp. minced garlic
1 T. fresh thyme, fresh, chopped
1 T. rosemary, fresh, chopped

Preheat oven to 425ºF. Coat a baking sheet with cooking spray and place wonton wrappers on sheet in a single layer. Bake for 2 minutes; remove from oven. Flip wrappers; sprinkle with garlic and herbs. Lightly coat wrappers with cooking spray and bake for 2 minutes more. Remove from oven and place wrappers on a wire rack to cool. Yields 5 “crisps” per serving. Notes: You can use any combination of freshly chopped herbs in this recipe such as thyme, parsley, rosemary and/or basil.

Zucchini Noodles with Cilantro Lime Chicken

Zucchini Noodles with Cilantro Lime Chicken

5250c4fda10a99348b15494fb5e9149a3 large zucchini
1.5 lbs boneless & skinless chicken breasts, cut into 1″ pieces
1/2 tsp cumin
1 tsp salt, divided
1/4 tsp ground black pepper
2 tsp any small hot pepper/jalapeño or to taste, seeded and minced
1 medium or 1/2 large lime, juice of
3/4 cup cilantro, chopped
Cooking spray

Using a spiralizer or mandoline, make zucchini noodles, transfer into a large bowl and set aside. You can also chop zucchini into any size pieces, if you don’t have the gadgets for making zucchini noodles. Preheat large deep skillet on high heat and add chicken. Sauté until golden brown, stirring occasionally. Add cumin, 1/2 tsp salt and ground black pepper towards the end, stir and cook for another minute. Transfer to a bowl and set aside. Wipe clean or wash and pat dry the skillet and return to the stove on high heat. Spray with cooking spray and add zucchini noodles. Sauté for 1.5 minutes, stirring frequently. Remove from heat and add previously cooked chicken, remaining salt, small hot peppers/jalapeños, lime juice and cilantro. Stir gently and serve hot.

Cinnamon Bread

Cinnamon Bread

IMG_50571 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk
4 cups flour
2 teaspoons baking soda

2/3 cups sugar
2 teaspoons cinnamon

Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 minutes or until toothpick tester come clean. Cool in pan for 20 minutes before removing from pan.

Green Punch

Green Punch

2 .13oz packets unsweetened lemon-lime soft drink mix, such as Kool-Aid
2 C. sugar
1 46oz can pineapple juice
12oz frozen lemonade concentrate, thawed
32oz (1qt) ginger ale

795c40b5-0506-4f26-9f41-86c93d0605be

Put 2 quarts of water in a 1-gallon container. Add the drink mix and sugar and stir until the sugar is dissolved. Add the pineapple juice and lemonade concentrate and stir well. Just before serving, add the ginger ale.

Baked Sausage Rigatoni with Spinach

Baked Sausage Rigatoni with Spinach

rigatoni1 pound rigatoni noodles
a few handfuls of baby spinach (about 3 cups)
1/4 cup olive oil
1 medium yellow onion, diced
6 cloves garlic, minced
5 Italian sausage links, casings removed (one package, I used turkey sausage)
2 cans whole tomatoes (28 oz. each)
1 T. dried basil
1 T. dried oregano
1 tsp. kosher salt
a few grinds of pepper
For the cheese mix
15 ounces ricotta cheese
1 large egg
1/2 cup grated parmesan
2 tsp. dried basil
2 cups shredded Italian cheese blend

Boil the rigatoni for 7-8 minutes, until al dente. Add the spinach and boil with the pasta until just wilted. Drain and set aside. Meanwhile, make the tomato sausage sauce by simmering the onions and garlic in the olive oil. Add the sausage and cook until the meat is completely cooked. Dump the tomatoes and spices in and simmer for twenty minutes to get the flavors to meld. While the tomato sausage sauce is simmering, make the ricotta cheese mix by folding in the ricotta, egg, parmesan and basil. Stir until completely combined. *Don’t add the shredded Italian cheese yet, we’ll put that in between the pasta layers. To assemble the rigatoni, ladle a cup of sauce into the bottom of a greased 9 x 13 pan. Put half of the pasta/spinach mix over the sauce and ladle another cup or two of sauce onto it. Spoon half of the ricotta mix in dollops over the sauce and sprinkle with half of the shredded cheese. Repeat the previous steps, ending with a layer of shredded cheese. I sprinkled some more grated Parmesan on top to help get it all nice and golden brown. Cover pan with foil and bake for 45 minutes at 350 degrees. Uncover and turn the oven up to 400. Bake for another 15 minutes, until the cheese on top is golden and bubbly. Enjoy!

Goodtime Beef Brisket

Goodtime Beef Brisket

3brisket 1/2-4lb beef brisket
1 can beer
2 C. tomato sauce
2 tsp. prepared mustard
2 T. balsamic vinegar
2 T. Worcestershire sauc
1 tsp. garlic powder
1/2 tsp. ground allspice
2 T. brown sugar
1 small bell pepper, chopped
1 medium onion, chopped
1 tsp. salt
1/2 tsp. pepper

Place brisket in slow cooker. Combine remaining ingredients. Pour over meat. Cover. Cook on low 8-10 hours. Remove meat from sauce. Slice very thin. Serve on rolls or over couscous.

Bacon Wrapped Water Chestnuts

Bacon Wrapped Water Chestnuts

waterchestnut1/4 cup soy sauce

1/4 cup vegetable oil

2 Tablespoons ketchup

1 Tablespoon vinegar

2 cloves fresh garlic, minced or pressed through garlic press

1/4 teaspoon coarse ground pepper

2 (8 ounce) cans water chestnuts, drained well

1 lb. center cut bacon

1 cup brown sugar

Toothpicks (see note)

In a medium bowl whisk together the soy sauce, vegetable oil, ketchup, vinegar, garlic, and pepper. Add the drained chestnuts and mix to coat. Cover and marinate in fridge at least 4 hours. Preheat oven to 375. Line a jelly roll pan or 9×13 pan with foil or parchment paper and place a metal cooking rack on top or use a broiler pan so that the drippings can fall off. Cut the bacon slices in half or in thirds, depending on how big the bacon is. Drain water chestnuts from marinade. Roll one water chestnut in a piece of bacon, secure w/ toothpick. Roll in brown sugar. Bake 30-40 minutes or until bacon is crisp. Don’t worry if the fat and brown sugar that fall off smoke a little. Note: To prevent toothpicks from burning, soak them in water while the chestnuts are marinating.

Skillet Cornbread Pudding with Ham & Pepper Jack

Skillet Cornbread Pudding with Ham & Pepper Jack

skillet_cornbread_jpg_rend_sni12col_landscape2 T. unsalted butter
1 1/2 C. cooked corn, thawed frozen or fresh
1 bunch scallions (white and green parts), sliced
1 6oz chunk Black Forest ham, diced
1 clove garlic, chopped
1/2 tsp. chili powder
3 large eggs
2 C. half-and-half
4oz pepper Jack cheese, diced
1/4 C. chopped fresh basil
1 tsp. kosher salt
Freshly ground black pepper
1 C. packaged cornbread stuffing cubes
Pinch sugar

Preheat the oven to 350. Melt the butter in a 10″ cast-iron skillet over medium heat. Add the corn, scallions, ham, garlic, and chili powder. Cook, stirring occasionally, until the scallions are soft, about 3 minutes. Meanwhile, lightly beat the eggs in a large bowl and stir in the half-and-half, cheese, basil, salt, and pepper to taste. Pull the skillet from the heat. Stir in the cornbread stuffing and sugar into the skillet. Pour the egg mixture over and stir gently to distribute all the ingredients evenly. Transfer the skillet to the oven and bake until lightly puffed and golden, about 30 minutes. Serve warm.

Prosciutto, Tomato, and Olive Spaghetti

Prosciutto, Tomato, and Olive Spaghetti

c3102281f88237e7a2515099d2e6651f1 pound dried spaghetti
8 cups cold water
2 teaspoons sea salt
3 tablespoons extra virgin olive oil
5 garlic cloves, finely minced
2 shallots, finely minced
1 cup black olives, pitted (I used Taggiasca from Italy)
3 to 4 tomatoes, diced
½ cup dry white wine
2 tablespoons tomato paste or concentrate
3 tablespoons unsalted butter, cut up
Reserved pasta water (optional)
2.5 oz. Parmesan cheese, finely grated
A handful of flat-leaf parsley, finely chopped
About ½ lb. prosciutto, preferably Parma or San Daniele, at room temperature

In a large pot, bring 1.8 L (8 cups) of cold water to a boil. When it boils, add salt and pasta. Cook according to package instructions, stirring often to loosen up the sticky strands. Drain the cooked spaghetti, but save about 1 cup of the pasta water. Set aside. Wipe clean the same pot and set over medium heat with olive oil. When oil is hot, lower heat to medium-low and sauté garlic and shallots until fragrant, about 1 minute. Increase heat to medium again, add olives, and cook for 1 minute. Add the diced tomatoes and cook until soft, about 1 to 2 minutes. Add the wine and stir until the alcohol has evaporated, about 2 to 3 minutes. Stir in tomato paste and butter until dissolved. Put the pasta back in the pot and gently mix until each strand is coated in the sauce. Add reserved pasta water if the sauce seems too dry. Toss with Parmesan cheese and sprinkle with chopped parsley. Serve on warmed plates and garnish with prosciutto slices.

Avocado-Bacon Toasts

Avocado-Bacon Toasts

4 s6cc986d68058b29ab55d30d7e7216978lices rustic white or wheat bread
4 teaspoons extra virgin olive oil
8 slices crispy cooked bacon
2 ripe medium avocados, halved and pitted
1 lime, cut into quarters
Coarse salt to taste

Heat the panini maker according to the manufacturer’s directions. Drizzle olive oil over each slice of bread and grill the bread, two slices at a time, until they’re toasted, about 2 minutes. For each toast: Criss-cross two slices of bacon on a slice of grilled bread. Lay an avocado half on top of the bacon and smash it with the back of a spoon to spread it around the toast. Squeeze lime juice over the top and season the avocado with coarse salt to taste.

Vanilla Sugar Palmiers

Vanilla Sugar Palmiers

vanillapalmiers1/2 cup vanilla sugar
1/8 teaspoon kosher salt
1 sheet puff pastry
Preheat the oven to 425 degrees F.

Combine the sugar and kosher salt. Evenly sprinkle 1/4 cup of the sugar/salt mixture on a clean working surface. Unfold a puff pastry onto the sugar and sprinkle the remaining 1/4 cup of the sugar mixture on top, spreading it evenly on the puff pastry. With a rolling pin, roll the dough until it’s 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half, like closing a book. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Bake for around 6 minutes, or until the bottom is caramelized and brown; then turn with a spatula and bake another 3 to 5 minutes, until both sides are caramelized. Cool on a wiring rack. Note: You probably will have some sugar left on the board after rolling the puff pastry and that’s okay.

Avocado Chicken Parmigiana

Avocado Chicken Parmigiana

3b2be22da2e50a69d7a95a3143f7b6c62 Chicken Breast Fillets, halved lengthways
1/2 Cup Plain Flour
2 Tablespoons Fresh Milk
2 Eggs
1 1/2 Cups Dried Breadcrumbs
2 Tablespoons Olive Oil/Cooking Spray
1/2 Cup Tomato Pasta Sauce
2 Avocado, Sliced
1/2 Cup Grated Mozzarella Cheese
Salad Green, to serve

Place chicken breast in a clear plastic bag (alternatively between 2 sheets plastic wrap), using a rolling pin or meat mallet pound until 0.5cm thick. Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl. Coat 1 piece of chicken breast in flour (shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure. Place on prepared baking tray lay with foil or baking paper, repeat the same process with the remaining chicken breast with flour, egg and etc. Lightly spray or brush the prepared chicken with oil, bake for 8 minutes (turning after 4 minutes to have evenly colors on the breadcrumbs) in preheated 200 degree Celsius (392°Fahrenheit) fan-forced oven. Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese. Return to oven and bake for another 5 – 7 minutes or until golden and chicken is cooked through. Serve it together with some garden salad or use cooked pasta.

Savory Pound Cake

Savory Pound Cake

Cake olives-jambon1 slice (1/2 inch thick) of ham to cut it into dice
1 cup of pitted green (or black) olives
4 eggs
1 T. of Herbes de Provence or Fresh thyme
1 2/3 cup (200 gr) all-purpose flour
1 tsp. of baking powder
1/2 tsp. baking soda
1/4 cup Olive oil
1/2 cup beer (white wine if available)
1 cup of Swiss cheese or Comte (Shredded)
a pinch of Chili Pepper (optional)
Salt and pepper

Preheat oven to 330 F (165 C). In a bowl, whisk the eggs together. Add flour, baking powder and baking soda and mix well. Pour in olive oil and beer and stir until the dough is smooth. Add Herbes de Provence/thyme, chili pepper, ham dices, olives, cheese and mix well. Add salt and pepper to taste. Butter a loaf pan. Put in a rectangular loaf pan. Bake for 45 minutes. A knife should come up clean. Cool on a rack before serving but I like it a little bit warm.

Greek Honey and Cheese Pie (Melopita)

Greek Honey and Cheese Pie (Melopita)

4melopita 1/2 T. sugar, divided into 3 1/2 and 1 T.
2 extra large eggs
2 T. flour
4 1/2 T. honey, preferably wild flower
1 T. lemon juice
1 T. brandy
18 oz soft mizithra cheese or ricotta
1 tsp. cinnamon

Pre-heat oven to 350-deg F. Butter a 10 inch ceramic pie dish or tart pan. Beat 3 1/2 T. sugar and eggs in a large bowl until creamy, about 3 minutes. Beat in flour. Add honey and beat until well combined. Add lemon juice and brandy and mix to combine. Add cheese to bowl and beat until mixture has blended, about 2 minutes. Pour batter into prepared baking dish and bake until golden and just firm in the middle, 30 minutes. Sprinkle warm cake with extra 1 T. sugar and cinnamon.

Veal Lemonato

Veal Lemonato

thumb_6002 large onions, sliced
1/2 cup olive oil
2 pounds boneless veal round or shank, in a tied rolled roast
1 cup dry white wine
1/2 cup chicken stock or water, or more as needed
1 tablespoon sugar
1 cup lemon juice
3 cloves garlic, minced
1 pound medium potatoes, quartered
Sea salt and freshly ground pepper

In a heavy non-stick pan—one that holds the meat snugly—sauté the onions in most of the olive oil over medium heat until translucent, about 8 minutes. Add the veal and brown on all sides. Pour in the wine, bring to a boil and cook for 3 minutes, then add the stock or water, sugar, lemon juice, and garlic. Simmer for 45 minutes, turning the meat and adding more stock or water if needed. The sauce should cover the meat by two-thirds. While the veal is simmering, heat the remaining small amount of oil in a heavy skillet and fry the potatoes until they are golden brown. Don’t worry about cooking them through—they will finish cooking with the veal. Remove the meat from the pan and carefully slice it. Return the meat slices to the pan, season with salt and pepper, and continue simmering for another 40 minutes, adding a little stock or water if needed. Add the potatoes to the pan and simmer for about 30 minutes, or until the veal is very tender and potatoes are soft. Serve hot.

Marinated Mozzarella with Preserved Lemon and Basil

Marinated Mozzarella with Preserved Lemon and Basil

0941c0c3a335de2b4ca4b2f6f2c98b214 buffalo mozzarella, sliced
2 cloves garlic, thinly sliced
30g preserved lemon rind
½ cup (125ml) olive oil
2 tablespoons olive oil, extra
12 basil leaves
Crispy flat bread, to serve

Place the mozzarella, garlic and preserved lemon on a platter and spoon over the oil. Cover and refrigerate for 1 hour or until ready to serve. Heat the extra oil in a non-stick frying pan over medium heat. Cook the basil for 30 seconds or until bright green and crispy. Remove from the pan and drain on absorbent paper. Top the mozzarella with crispy basil leaves and serve with the flatbread. Serves 8.

Greens with Pears, Grapes and Candied Pecans

Greens with Pears, Grapes and Candied Pecans

2 pieces TJ jarred Pear Halves in White Grape Juice
½ C. Red Grapes
¼ C. Candied Pecans
3oz. Baby Spring Mix (or other salad greens)

1 T. White Balsamic
1 tsp. Lemon Juice
½ T. Honey
2 T. EVOO
1/8 tsp. Salt
Pinch Black Pepper

Whisk vinaigrette ingredients together; refrigerate. In another container, toss pears and grapes; sprinkle with pecans. Top with salad leaves. Cover (without mixing in salad greens) and place in fridge until ready to eat. Remove salad and dressing from fridge 10 minutes before serving. Just before eating, place salad in a large cup or bowl, pour dressing over the top; toss gently.

Yield: 2 servings
Calories: 336
Fat: 16g
Fiber: 3g

Cheese and Charcuterie Plate

Cheese and Charcuterie Plate

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Creating your own version is a great opportunity to experiment with different meats and cheeses – ask your cheese monger what varieties complement each other. You could even organize the board thematically – go Spanish with Manchego cheese and Chorizo sausage with Marcona Almonds or if Italy is your inspiration, use chunks of good Parmesan Cheese and slices of Proscuitto with a small bowl of roasted red peppers. I like to serve this meal on a rustic wooden board.

selection of 3 cheeses (one cow, one goat, one sheep), slicing a few servings of each
selection of 3 cured meats (bresaola, soppressata and proscuitto), thinly sliced
olives
tupelo honey
raisin walnut loaf, sliced
baguette, sliced

Artfully arrange meats and cheeses (wedges and slices) on a board or platter. Fill in the gaps with small bowls: one with olives (along with a smaller bowl for the pits) and the other filled with honey. You want the board to look elegant but overflowing with goodness. Place your sliced breads in a basket, bowl or platter nearby.

What Cheeses And Meats Should You Use?

The best cheese and meat boards are diverse — don’t be afraid to experiment. Try to include at least one cheese from each of these predominant category:

1) A fresh cheese (fiore di latte and/or burrata)
2) A soft-ripened cheese (camembert and/or brie)
3) A semi-soft cheese (friulano, havarti and/or gouda)
4) A firm cheese (piave, spillembergo, aged provolone and crotonese)
5) A hard cheese (grana padano and parmigiano reggiano)
6) A veined cheese (gorgonzola and/or stilton)

If you want to add in meats, there should be an array ranging from smoky speck to a cooked item, like mortadella or a bacon-like pancetta. You may also want a cured sausage like salami or aged items like bresaola and especially the renowned prosciutto di parma.

Too Much, Too Little… How Much Should You Buy?

Since the cheese board is likely to be a starter to an abundant meal to follow, a recommended quantity is one to two ounces of cheese and three slices of meat per person. Remember, you’re trying to delight your guests’ palate, but keep their appetites intact for later courses.

What Do I Plate It All On?

Take the time and plate it right since it’s Thanksgiving. Treat the cheeseboard like a centrepiece. Use platters that are both ornate and practical. Food grade wood boards are great; if you have them, marble slabs are the best (flat, rimless and aesthetically pleasing, they’re also easy surfaces for cutting cheese on).

To Cube Or Not To Cube…

The look of wedge-cut cheeses is more authentic and requiring guests to cut cheese to their taste adds an interactive element. Only resort to pre-cut tasting pieces (like cubes) out of necessity.

How Many Knives Do I Need To Use?

Always use separate cheese knives for each cheese. This ensures the distinctive notes of each cheese are kept pure. Regarding meat, there is very little risk of intermingling flavours so a simple fork is fine.

What Else Should I Add To The Board?

Surrounding the board with appropriate accompaniments adds interest and contrasting yet complementary flavours. They also serve as palate cleansers in between cheese samplings and simply enhance all flavours. Notable accompaniments are: dried fruit like apricots and figs; nuts (natural and unflavoured) such as almonds and walnuts; sliced fresh fruit with mild notes like pears (or with a slight tang like apples). Meats are robust in flavour and their pleasantness is heightened by cured olives. The gaeta and cerignola species are marvelous. Also, accompanied meat with fresh fruit, like figs and melon, is divine.

 

What Condiments Should I Add To The Plate?

Condiments, condiments, condiments! Use them. They enhance the flavours of cheeses. The best ones to use include: wine-based jelly; lightly sweetened, concentrated fruit-based jams (pear and fig are ideal); fruit compotes; honey; and, especially, a product from Cremona, Italy, known as mostarda cremonese, which is a condiment made of candied fruit and a mustard-flavoured syrup. Finely sliced meats are best as is; adding the above alters the taste too much.

What Type Of Crackers Should I Use?

As a textural contrast, serve crusty bread, plain crackers, plain breadsticks or plain crostini. Mellow tasting items such as these achieve the texture contrasting element while their subtleness allows the flavour profile of the cheese to be at the forefront and untainted.

When Should I Pull The Platter Together?

Arrange the selected cheeses anywhere between 30 to 60 minutes before guests arrive to bring the cheeses to room temperature and optimum flavour; 15 to 20 minutes ahead is ample for plating the meat.

Now, What Type Of Wine Should I Serve?

Does cheese enhance wine or does wine enhance cheese? Don’t worry about it — just combine the two. Some brilliant pairings to the cheese categories listed above in tip number one are:
1) San Giovese and Pinot Grigio
2) Sauvignon Blanc and Pinot Noir
3) Zinfandel and Riesling
4) Chianti and San Giovese
5) Chianti and Barolo and Brunello
6) Prosecco and Port

Sweet and Sour Roasted Peppers with Capers

Sweet and Sour Roasted Peppers with Capers

3 lb. Ripe Bell Peppers
2 tsp. small Capers
2 tsp. finely chopped fresh Flat Leaf Parsley
1 C. White Wine Vinegar
1 C. Water
¼ C. Sugar
1 ½ tsp. Fine Sea salt
2 cloves Garlic, sliced paper thin
EVOO

2 sterilized 1 pint jars and their lids

Arrange an oven rack 4 inches below the broiler and preheat the broiler. Place the peppers on a baking sheet and broil, turning every couple of minutes with tongs, until they are blistered and somewhat blackened on all sides. (Alternatively, you can char the peppers on a grill.) Transfer to a bowl, cover with plastic wrap, and let steam for about 10 minutes. Lay a pepper on a cutting board near the sink and slice or gently pull off the stem. Let any juice from the pepper drain into the sink. Cut the pepper in half and scrape off the charred skins, seeds, and innards. Cut the halves lengthwise into thin strips, about 1/4 inch thick. Clean and slice the remaining peppers and transfer them to a heatproof bowl. Stir in the capers and parsley. Bring the vinegar, water, sugar, salt, and garlic to a boil in a saucepan set over medium-high heat. Boil the brine for 2 minutes to dissolve the sugar and salt, and then pour it over the peppers. Let steep for 1 hour. Drain the peppers, reserving a little of the brine. Pack the peppers tightly into the sterilized jars. Spoon l T. brine over the peppers; then fill each jar with enough oil to cover the peppers completely. Cover tightly and let sit at cool room temperature for 24 hours. Check to make sure the peppers are still submerged; if not, add more oil. Let the peppers cure for at least 2 days before using, then store in the refrigerator for up to 3 months. To serve, remove from the jar only as much as you plan to use and let it come to room temperature. Top off the jar with more oil as necessary to keep the remaining peppers submerged.

Try toasting some crostini, top with fresh mozzarella, these peppers, and drizzle with pepper oil and salt.

Sautéed Feta w/ Piquant Relishes

Sautéed Feta w/ Piquant Relishes

2 pkgs. (8 oz. each) Athenos Feta Cheese
All-purpose flour
Olive oil
1 lemon, optional

Cut the feta into either slices or triangles that are ~1/2″ thick (cut into thirds, so that you have 3 “slabs”, then cut each of those down the center diagonally to get 6 triangles or in half lengthwise to get 6 slices). Pour some flour onto a plate. Dredge each piece of feta in flour, shaking to remove excess and set aside for a moment. Place a large cast-iron (or nonstick) skillet over medium-high heat. Pour on a thin layer of olive oil, and once it is screaming hot, add a few feta pieces to the pan (being careful not to overcrowd) and brown for ~1 minute per side. If using, squeeze a bit of lemon juice over the slices once they are browned and transfer to a serving plate. Spoon a bit of each of the sauces over the cheese to serve.

Sautéed Feta Cheese
Parsley, Raisin, Caper, and Pine Nut Relish

2 T. golden raisins, coarsely chopped
1 T. capers, drained and coarsely chopped
1½ anchovy fillets, finely chopped
1 T. pine nuts, finely chopped
1 garlic clove, minced
1/4 c. Fresh flat-leaf parsley, chopped
2 T. extra virgin olive oil
Juice of ½ lemon
Sea salt
Freshly ground black pepper

Combine everything, then season to taste with salt and pepper.
Sundried Tomato, Walnut, Olive, and Oregano Relish

~8 sundried tomatoes, dry pack, coarsely chopped
2 T. kalamata olives
1 T. purple raisins, coarsely chopped
1½ anchovy fillets, finely chopped
2 T. walnuts, finely chopped
1 garlic clove, minced
1 T. fresh oregano, chopped (or 1 tsp. dried)
2 T. extra virgin olive oil
juice of ½ lemon
sea salt
freshly ground black pepper

Combine everything, then season to taste with salt and pepper.

Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes

Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes

3532f0a9578bb43a4b1479474e5a70758 chicken sausages
4 medium potatoes peeled and cut in large chunks
1 lb. brussels sprouts, trimmed and halved
1 fennel bulb, thinly sliced
Olive oil
Kosher salt, to taste
Freshly ground pepper, to taste

Preheat your oven to 425 degrees F. Place the sausages in a roasting pan or two large cast iron skillets. Drizzle lightly with olive oil and toss. Place the roasting pan in the oven and let it roast, rotating the sausages periodically, for about 10 minutes. Toss the potatoes in a bowl with a little more olive oil and season with salt and pepper. Add to the sausages and continue roasting for another 25 minutes. Stir periodically. Combine the brussels sprouts and fennel in bowl, lightly drizzle with a little more olive oil, and season lightly with salt and pepper. Add the vegetables to the roasting pan, stirring it into the sausages and potatoes, and continue roasting, stirring periodically, for another 15 minutes, or until the brussels sprouts begin to crisp on the outside and are just fork tender and brilliant green. Serve immediately.

Chicken Lazone

Chicken Lazone

cda7914cd7b9754b074167528c02c2d91/2 tsp salt
1 1/2 tsp. chili powder
1 1/2 tsp. onion powder
2 tsp. garlic powder
1/4 tsp. cayenne pepper
2 lb. chicken tenders
1/4 cup butter, divided
2 cups heavy cream

Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders. In large sauté pan, melt half of the butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes. Pour the cream and remaining butter into the skillet. Lower heat and simmer until the sauce thickens, about 5-7 minutes.

Spanakopita (Spinach Pies)

Spanakopita (Spinach Pies)

picKVzuRM5 tablespoons olive oil
1½ cups chopped green onions with some green
1 pound 9 ounces spinach leaves [about 2 bunches], washed, drained and shredded
1/3 cup coarsely chopped fresh dill (include some stalks)
salt
7 ounces feta, coarsely shredded
2 eggs, lightly beaten
freshly grated nutmeg
freshly ground black pepper

27 sheets of phyllo pastry* final dimensions 9×10 inches
olive oil, for brushing

To make the filling, choose a nonstick pot that is large enough to take all the spinach. Add the oil and put over medium heat. Add the onions and sauté until softened. Add the spinach and a little salt, and cook, covered, until the spinach wilts, turning it through a couple of times. Flick in a little water if necessary, but there should be enough coming from the spinach. Now uncover and simmer until the spinach softens and most of the water has evaporated. Remove to a bowl to cool. Add the dill, feta, eggs, nutmeg and a few grinds of pepper. Mix thoroughly and taste a little for salt.

Preheat the oven to 350°F and grease a 12¾ x 8-inch baking dish. Cut your phyllo sheets and keep them covered with a dish cloth to prevent them from drying out. Now you will have to work quickly so that the pastry doesn’t dry and crack, keeping the phyllo you are not working with covered with a dish cloth. Lay 1 phyllo sheet flat on a work surface and brush it well with olive oil. Lay another sheet neatly on top, brush it with oil and repeat once more, so that you have 3 layers. Now dollop 2 heaped tablespoons of filling along one short end, leaving a border of about an inch. Drag the filling into an even line, then roll up the pastry fairly tightly into a cigar shape starting from the spinach end, making one full turn, then turn and tuck the sides over and continue rolling. Brush the surface with oil. Make 8 more rolls in this way and as they are finished, arrange them in the dish side by side so they all fit touching in a row running from one short side to the opposite side, like soldiers all lined up. Bake for about 30 minutes or until golden. Cool a dash before serving, as these are best eaten warm.

*The dimensions of commercial phyllo vary from brand to brand, so you will need to work out the number of phyllo sheets you require in the beginning, according to the makers dimensions.

An Even Better Snickerdoodle!

An Even Better Snickerdoodle!

6ba526a281fb7e66308097a4949dbb3a1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar

For rolling:
2 tablespoons granulated sugar
1 teaspoon cinnamon

In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth. In another bowl, combine the flour, salt, baking soda, and cream of tartar. Pour the dry ingredients into the wet ingredients and mix well. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator. In a small bowl, combine the sugar with the cinnamon for the topping. Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.

Individual Tiropitas

Individual Tiropitas

Tiropites1/2 lb. feta cheese, crumbled
1/2 lb. cottage cheese, small curd
3 eggs, beaten
1/2 tsp. salt
1/2 lb. phyllo dough*, thawed
1/2 lb. unsalted butter, melted

*Phyllo comes in all shapes and sizes these days. The variety I can find, Athens brand, weighs 1 pound and contains two 8-oz bags of 20 sheets each measuring 9 x 14-inches. If your phyllo comes in the larger sheets, cut it in half so that it’s roughly 9 x 14-inches. After you cut it, gently roll it up and place it in a ziploc bag.

Combine cheeses, eggs and salt in a bowl. Stir until blended. Set up your station: you need a large cutting board, a teaspoon (a measuring teaspoon), a brush, the melted butter, a parchment paper-lined baking sheet, and the phyllo dough. If you haven’t already, unwrap the phyllo dough and place it in a ziploc back. Lay one sheet of phyllo horizontally oriented in front of you on your cutting board. Brush it with butter. Run a knife down the piece of dough every two inches or so — this should yield six to seven strips. Place one teaspoon of cheese mixture at the end of each strip. Fold over corner to make a triangle. Continue folding from side to side till you get to the end of the strip.  Place on prepared pan. Brush tops with butter. Repeat process until you’ve used up all of your filling. Preheat oven to 350ºF. Bake for 10 to 15 minutes or until golden brown. Let cool briefly before serving.

French Toast Roll-Ups

French Toast Roll-Ups

QB2A1929-500x3568 slices white sandwich bread
Softened cream cheese, diced strawberries, or Nutella
2 eggs
3 tablespoons milk
1/3 cup granulated sugar
1 heaping teaspoon ground cinnamon
Butter, for greasing the pan

Cut the crust from each slice of bread and flatten it out with a rolling pin. Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. I really like cream cheese with diced strawberries as one combination and Nutella with diced strawberries as another combination. In a shallow bowl whisk the eggs and milk until well combined. In a separate shallow bowl mix the sugar with the cinnamon. Heat a skillet set over medium heat and melt a tablespoon of butter. Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed. Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. You can serve with syrup for dipping but I think they’re perfectly good all by themselves.