Asparagus & Citrus Salad

Asparagus & Citrus Salad

2 T. Finely chopped shallot

1 T. Good-quality balsamic vinegar

1 tsp. Sherry vinegar

3 Oranges, preferably blood oranges

11/2 lb. Asparagus, trimmed

2 to 3 T. Extra-virgin olive oil

Freshly Ground black pepper to taste (optional)

 

In a small bowl, combine the shallots with the vinegars and let the shallots macerate at least 20 min. Meanwhile, zest 1 of the oranges (avoid the white pith). Finely chop the zest and add it to the shallots. Juice the zested orange to yield about 1/3 C. and add the juice to the shallots and vinegar. Slowly pour in the olive oil, stirring to mix.  Bring a pot of salted water to a boil. Add the asparagus and simmer until just tender, about 5 min. Drain and spread the spears on paper towels to cool.  Cut off the ends of the remaining 2 oranges and peel them by running a sharp knife down the fruit vertically, following the contours. Slice the peeled orange horizontally into 1/4-inch slices. Just before serving, toss the cooled asparagus with the vinaigrette. Arrange the spears and the orange slices on salad plates. Sprinkle with pepper, if you like, and serve immediately.

 

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Squid Mediterranean

Squid Mediterranean

2 lb. cleaned, whole squid (body & tentacles)

1 T. olive oil

3/4 C. finely chopped onion

1 clove garlic, minced

2 16 oz. cans Italian-style tomatoes, drained and chopped

3 T. sliced black olives

1 T. capers

1/2 tsp. dried oregano

1/4 tsp. dried marjoram

1/8 tsp. crushed red pepper

 

Cut the body of the squid into 1/2 inch slices; set aside. Heat olive oil in a large skillet; add onion and garlic. Cook until onion is tender. Add squid and remaining ingredients. Bring to a boil. Cover, reduce heat and simmer 30 minutes or until squid is tender. Serve over a bed of rice.

 

 

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Mushroom Bisque

Mushroom Bisque

1 T. extra-virgin olive oil

2 T. unsalted butter, plus more for buttering bread

1 lb criminal mushroom, cleaned and chopped

1 T. fresh thyme leave, chopped

1 large onion, chopped

3 garlic cloves, minced

Salt

Fresh ground black pepper

1/4 C. cognac

3 C. chicken broth

1/2 C. heavy cream

Hot sauce

3 slices bread

1/4 C. fresh flat leaf parsley, chopped (or 3 T. chopped fresh chives)

 

Preheat a large pot over high heat with the oil and butter. Add the mushrooms and thyme; cook for 6-7 minutes. Add in onions, garlic, salt, and pepper; continue to cook for 5 minutes. Add in cognac; stir for 1 minute; add ½ C. chicken stock and cook for 1 minute. Transfer the mushrooms and the liquid to a blender or food processor; puree until really smooth. Return the puree to the soup pot; add in the remaining 2 ½ C. of broth and cream. Add in a few dashes of hot sauce and bring to a simmer, then cook for 5 minutes. Toast the bread dark and extra crisp; butter the toast and cut into very small cubes. Ladle the soup into 4 bowls and top with croutons and parsley.

 

 

 

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Spiced Lemonade

Spiced Lemonade

Combine 9 C. water, 1 C. lemon juice, 2 C. orange juice, 2 C. sugar, 1 T. pure vanilla extract, and 1/8 tsp.  ground clove in a 4-quart saucepan. Simmer and serve, or refrigerate and reheat. Makes about three quarts.

 

 

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Navy Beans Les Tarragon

Navy Beans Les Tarragon

1 T. Olive oil
1 C. Onion; diced
1 C. Domestic mushrooms; quartered
1 C. Scallions; thinly sliced
1 C. Leeks; thinly sliced
1 tsp. Dried leaf tarragon

15 oz Canned navy or great northern beans; drained

1/2 C. White wine

1/2 C. Soymilk powder

2 tsp. Dark miso

1/2 T. Lemon juice

Red bell pepper; diced, for garnish

Scallions; sliced, for garnish

In a large nonstick skillet, heat oil. Add onion, mushrooms, scallions, leeks and tarragon; sauté until onions are transparent, about 5 minutes. Stir in beans; reduce heat to medium-low. In a bowl, whisk together wine, soymilk powder, miso and lemon juice. Add to skillet; simmer gently 5 minutes. Garnish with scallions and bell pepper if desired.

 

Sonoma Harvest Salsa

Sonoma Harvest Salsa

sonoma3 Roma tomatoes, halved, seeded, and very coarsely chopped

1/2 small red onion, cut up

1/4 small cantaloupe, seeded, peeled, and cut up

1 Gravenstein or pink lady apple, cored and cut up

1/2 medium green sweet pepper, seeded and cut up

1 fresh jalapeno chile peppers, seeded and cut up

1 T. sugar

1 T. lime juice

1/4 tsp. salt

1/4 tsp. ground cumin

Tortilla chips or orange or red sweet pepper wedges

 

In a food processor bowl combine tomatoes, onion, cantaloupe, apple, green sweet pepper, jalapeno pepper, sugar, lime juice, salt, and cumin. Cover and pulse with several off/on turns until chopped. (Or coarsely chop with a knife.) Cover and chill for 1 to 6 hours before serving. Stir well before serving. Serve with chips. Makes 3 C. salsa.

 

 

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PCCMarket Coq Au Vin

PCCMarket Coq Au Vin

2 1/2 pounds boneless skinless chicken thighs

1/4 C. plus 2 T. olive oil, divided

2 tsp. salt, divided

2 tsp. black pepper, divided

1 medium onion, diced

1 celery rib, diced

3/4 pound white mushrooms, sliced

2 tsp. minced garlic

2 tsp. dried thyme

1 bay leaf

1 C. white wine

1/2 C. crushed tomatoes

1 quart chicken stock

1 tsp. arrowroot powder

1 T. cold water

 

Preheat oven to 350º F. Toss chicken thighs in 1/4 C. oil and season with 1 tsp. salt and 1 tsp. pepper. Roast in oven for 30 minutes. Drain off excess fat and liquid. Cool. In a large sauté pan, heat 2 T. oil over medium heat. Sauté onions, celery, and mushrooms for 2 minutes, then add the garlic, thyme and bay leaf. Deglaze pan with the wine and let boil. Add tomatoes, remaining salt and pepper, and stock; return to a boil. Mix arrowroot with water to form a slurry. Add to liquid and let thicken. Place chicken in a casserole dish and cover with the sauce. Cover pan and bake in oven for 45 minutes. Serve with rice, noodles or potatoes.

 

 

 

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Smoked Brisket Soup

Smoked Brisket Soup

1 C. Celery medium dice

1 C. onions medium dice

5 ounces Butter

5 ounces Flour

2 qt. Beef consommé

2 lbs Frozen Mixed Vegetables ( fresh if you have them)

Pinch ground Thyme

2 tsp. ground Black pepper

1.5 lbs cooked Beef brisket coarsely chopped

1-#10 can Rotel tomatoes

2 tsp Salt.

 

In a large heavy bottom stock pot cook butter, onions and celery until vegetables are tender. Add flour and mix well. Cook roux for 5 minutes stirring frequently. Add beef consommé slowly whisking to incorporate all liquid. Bring liquid to a slow simmer and then add remaining ingredients. Bring back to a simmer and cook for 20 minutes before serving.

 

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Penne Rigate with Sweet-and-Spicy Picadillo Sauce

Penne Rigate with Sweet-and-Spicy Picadillo Sauce

1 package (16-ounce) penne rigate, bow-tie pasta, or radiatore pasta, preferably whole wheat

2 tsp. olive oil

1 small onion, finely chopped

2 clove garlic, crushed with press

1/4 tsp. ground cinnamon

1/8 tsp. (or more, to taste) ground red pepper (cayenne)

3/4 pound lean (90%) ground beef

Salt

1 can (14 1/2-ounce) whole tomatoes in puree, (if unavailable, use whole tomatoes in juice), preferably reduced -sodium

1/2 C. dark seedless raisins

1/4 C. salad olives, drained, or chopped pimiento-stuffed olives

Chopped fresh parsley for garnish

 

Heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs. Meanwhile, in nonstick 12-inch skillet, heat olive oil over medium heat until hot. Add onion and cook, stirring frequently, until tender, about 5 minutes. Stir in garlic, cinnamon, and ground red pepper; cook 30 seconds. Increase heat to medium-high; add ground beef and 1/2 tsp. salt and cook, stirring frequently, until beef begins to brown, about 5 minutes. Spoon off any excess fat as necessary. Stir in tomatoes with their puree, raisins, and olives, breaking up tomatoes with side of spoon, and cook until sauce thickens slightly, about 5 minutes longer. When pasta has cooked to desired doneness, remove 1 C. pasta cooking water; set aside. Drain pasta and return to saucepot. Add ground-beef mixture and reserved pasta cooking water; toss well to coat pasta. Season with salt to taste. Garnish with parsley to serve.  Note: 175 mg sodium count is if you are using reduced-sodium tomatoes.

 

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BBQ Corn

BBQ Corn

12 ears fresh corn, husks on

1/4 C. Kosher Salt

1/8 C. crushed garlic

1/8 C. coarse black pepper

1 quart beer

 

Place corn in an ice chest; remember to leave the husks on the ears. Add salt, pepper & garlic. Pour beer over top. Cover with bagged ice. Set aside overnight. Preheat grill to 200 degrees F. Place corn on rack. Cook indirect for 1 hour, turning every 20 minutes or so. Kernels should give easily under pressure when done.

 

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Peachy Orange Sorbet

Peachy Orange Sorbet

3/4 C. apple juice, or white grape juice or water

1/2 C. sugar

5 fresh California peaches, pureed

3 T. orange juice

2 tsp. finely grated orange peel

 

In large saucepan, heat apple juice and sugar until sugar dissolves.  Cool.  In large bowl, combine peaches, orange juice and orange peel.  Stir into sugar mixture.  Freeze in ice cream maker according to manufacturer’s directions.  Thirty minutes before serving, process in blender or food processor and refreeze until serving. Note:  You may omit freezing in ice cream maker and freeze in loaf pan. Thirty minutes before serving, process in blender or food processor and refreeze until serving.

 

BBQ Black Beans with Kale

BBQ Black Beans with Kale

bbqbeans2 tsp. extra virgin olive oil

1 lb. kale, stems discarded, leaves rinsed and coarsely chopped

4 cloves garlic, minced

Salt and pepper to taste

1 large yellow bell pepper, chopped

2 tsp. ancho chile powder

2 cans black beans, rinsed and drained

3/4 C. barbecue sauce

1 shot (1 1/2 oz.) rum

 

In a large skillet, heat 1 tsp. oil over medium heat. Add kale (in batches if necessary), salt, pepper, and garlic. Cook until wilted, a few minutes. Pour into a bowl and set aside. Heat remaining tsp. olive oil in the skillet over medium heat. Sauté bell pepper with ancho chile powder for about 4 minutes, until the pepper softens. Add beans, barbecue sauce, and rum. Turn to low heat and cook gently for 15 minutes. Stir in kale. Serve over baked potato or rice

 

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Clams in a light fennel and shallot broth

Clams in a light fennel and shallot broth

clams1 1/2 pounds (675 g) little neck clams

2 tablespoons olive oil

1 large shallot, diced

1 medium fennel bulb, diced

2 medium Yukon gold potatoes, peeled and diced

1 quart (1 liter) chicken stock

2 tablespoons finely chopped parsley

1/2 teaspoon fine sea salt

1/4 teaspoon black pepper

Pinch piment d’Espelette

Chives and fresh parsley, to garnish

 

In a medium pot, combine the clams and 1 cup (250 ml) water. Cover and cook over medium high heat until the clams open, about 5 minutes (depending on their size). Remove the clams from the pot and reserve the liquid. In a medium pot, heat the olive oil over medium heat. Add the shallots and fennel. Cook for 7 minutes until soft and translucent (do not brown). Add the potatoes, chicken stock and reserved clam juice. Bring liquid to a boil, cover pot, and simmer for 15 minutes. Add the parsley, salt and pepper and puree it in a blender.  Serve the fennel and shallot cream with the clams and sprinkle a bit of piment d’Espelette on top.

Pork Medallions with Cherry Sauce

Pork Medallions with Cherry Sauce

1 1/4 lb. pork tenderloin, sliced into 1/2-inch thick medallions

1/2 tsp. salt, divided

1/4 tsp. pepper

3 tsp. olive oil, divided

2 T. chopped shallots

3/4 C. low-sodium chicken broth

2 T. balsamic vinegar

1/4 C. dried tart cherries

 

Season the pork medallions with 1/4 tsp. of salt and pepper. Heat 2 tsp. oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side. Transfer the meat to a plate and tent with foil. Add the remaining tsp. of oil and the shallots to the pan and sauté until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the remaining 1/4 tsp. of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper, to taste. Pour the sauce over the pork medallions and serve.

 

Yield:  4 servings

Calories:  245

Fat: 9g

Fiber: 0g

 

 

 

Rhubarb Onion Chutney

Rhubarb Onion Chutney

1 1/2 lb. onions, halved lengthwise and cut crosswise into 1/4 inch slices

3 tsp. corn oil

1 C. golden raisins

1/2 C. hot water

3 tsp. red wine vinegar

1/8 tsp. ground cloves

1/2 C. granulated sugar

3 C. fresh rhubarb, cut into 1/2 inch pieces

Salt and ground black pepper to taste

 

Place onions and oil in a large saucepan over medium-low heat. Cook, stirring occasionally, until softened. Mix raisins, hot water, vinegar, cloves and sugar in a bowl; let stand 15 minutes; stir mixture into the onions. Bring to a boil, stirring constantly; sprinkle with rhubarb; cook at a slow boil 5 minutes. Stir and cook uncovered about 5 minutes or until rhubarb is tender. Season with salt and black pepper to taste. Spoon into clean jars; cover and refrigerate for no more than 1 week. Serve warm or at room temperature. Makes about 3 C..

 

 

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Ginger Lemon Honey Tea

Ginger Lemon Honey Tea

Hot ginger tea1 Inch Piece Fresh Ginger, peeled

2 C. Water

Juice of 1 Lemon

1-2 T. Honey, or to taste

 

Cut the ginger into disks. Bring the water and ginger to a boil. Cover, reduce heat to low and let steep for 5-10 minutes. Remove ginger from water. Add the lemon juice and honey to the water and stir to dissolve honey. Serve tea in mugs.

 

 

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Perogie Casserole

Perogie Casserole

8 oz. lasagna noodles

2 large onions, diced

8 oz. sharp cheddar cheese, grated (2 C. s)

4 C. mashed potatoes, made fresh or leftover

4 T. butter

Salt and pepper to taste

 

Cook noodles according to package and set aside. Brown the butter in a medium skillet, being careful not to burn. Add the onions and sauté until softened and lightly browned.  Combine the cheese and mashed potatoes. Butter or spray a 13x9x2-inch baking dish. Line the bottom with a layer of noodles. Add a layer of potato and cheese mixture then spread with a portion of the onions. Continue to layer the ingredients ending with a layer of noodles topped with onions. Bake at 350° F for 15 to 20 minutes, or until bubbly and lightly browned. Tent with foil if the top browns too quickly. Notes: Browning the butter adds a lot of flavor to the casserole. If you prefer, it could just be melted. If making freshly mashed potatoes, use about 8 large potatoes. If you don’t have enough leftover potatoes, add some fresh or make some from instant potatoes.

 

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Firecracker Shrimp with Sweet Chili Sauce

Firecracker Shrimp with Sweet Chili Sauce

firecracker25 large tail-on shrimp, deveined

15 eggroll/springroll wrappers, cut in half diagonally (2 triangles)

Oil for frying

1 tsp. minced garlic

1/2 tsp. grated ginger (using rasp grater)

1/2 tsp. sesame oil

1 tsp. soy sauce

1 tsp. sweet chili sauce, plus additional for dipping

1 tsp. cornstarch

1 T. cornstarch

1/4 C. water

 

Taking a cue from the Japanese shrimp tempura, score or nick the shrimp several times along the inside of the “curve.” This lets you straighten out the shrimp so you don’t get a short, curly roll. Just be sure not to cut too far…three little nicks is good. Combine marinade ingredients in bowl, marinate shrimp for 20 minutes. Pat the shrimp dry with a paper towel. Wrap each shrimp tightly in a eggroll/spring roll wrapper half. Seal with a little cornstarch paste on the corner. Fry in hot oil (375) for 3 minutes, until golden brown and shrimp is cooked through. Serve with sweet chili sauce for dipping

 

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Honey Herb Sauce

Honey Herb Sauce

1/4 C. honey

2 T. onion, minced

1/4 C. butter or margarine

1/2 tsp. thyme, crushed

Salt and pepper, to taste

 

Combine all ingredients in a small saucepan and bring to a boil; cook 2 minutes. Toss with vegetables of choice such as: peas, zucchini, spinach, broccoli, green beans, etc. Serve over couscous as a vegetarian entree or alone as a side dish.

 

Tortellini Salad

Tortellini Salad

tort1 (20-ounce) package refrigerated cheese tortellini

1 cup fresh mozzarella, cubed

1 cup pepperoni, chopped

1 cup cherry tomatoes cut in half

1/3 cup fresh basil, chopped

2/3 cup Caesar salad dressing

Salt and pepper to taste

 

Cook tortellini according to package directions; drain and rinse with cold water and drain again.  Transfer cooked tortellini to a large bowl and add remaining ingredients.  Toss well.  Refrigerate at least 1 hour before serving.

Avocado Pound Cake

Avocado Pound Cake

3/4 C. all purpose flour

3/4 C. cake flour

1/4 tsp. salt

1/2 tsp. baking powder

 

1/2 C. unsalted butter, softened

1 1/2 C. sugar

2 eggs

1 tsp. vanilla

2 tsp. lemon zest

1/2 C. sour cream

2 ripe avocado, cubed

 

Preheat oven to 325F. Grease the bottom and sides of a 9x5x3 loaf pan. In a large bowl, sift together the dry ingredients. Set aside. In another bowl, cream the butter and sugar until pale and light in texture. Add vanilla, and one egg at a time, while still mixing. Beat in the avocado until batter is smooth. Mix in sour cream and lemon zest. Wih a spatula, gently fold in the dry ingredients, without overworking the batter. The batter will be slightly dry. Pour it into the prepared pan. Bake about 1 hour or until a knife inserted in the middle comes out clean, and top of cake is golden.

 

 

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Eggs with Cream Cheese & Scallions

Eggs with Cream Cheese & Scallions

4 scallions, chopped fine
1 T. unsalted butter
4 large eggs
2 ounces cream cheese, cut into bits and softened

 

In a small non-stick skillet cook the scallions in the butter over moderately low heat, stirring, until they are soft. In a bowl whisk together the eggs, the cream cheese, and salt and pepper to taste, pour the egg mixture into the skillet, and cook the mixture over moderate heat, stirring, for 3 to 4 minutes, or until it is cooked through. Serves 2.

 

Basil-Vegetable Scramble

Basil-Vegetable Scramble

2 C. cubed cooked potatoes (2 medium)

1 small onion, chopped (1/4 C.)

1/4 C. chopped red bell pepper

4 eggs

1 T. chopped fresh basil leaves or 1 tsp. dried basil leaves

1/4 tsp. salt

1/8 tsp. ground red pepper (cayenne)

 

Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook potatoes, onion and bell pepper in skillet about 5 minutes, stirring occasionally, until hot.    Beat remaining ingredients until well blended; pour into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 2 to 4 minutes or until eggs are thickened throughout but still moist.   The trick to fluffy, moist scrambled eggs is avoiding constant stirring and carefully lifting the cooked portions with a spatula.

 

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Flowered Ice Bowl

Flowered Ice Bowl

bowlFill a metal or ceramic bowl 3/4 full with water and  flower petals. Place a smaller bowl inside the first bowl and anchor with duct tape to keep it centered.  Freeze bowls overnight.  When ready to serve, remove duct tape and the small bowl.  If you happen to have a blow torch, flash the larger bowl to release the finished ice bowl– but don’t worry, room temperature will release the bowl in 10-15 minutes. Fill with something colorful and yummy and serve!  It looks stunning when full of ice cream or a nice gazpacho. Although you’ve got to eat it quickly!

Clementine Panna Cotta with Blueberry Sauce

Clementine Panna Cotta with Blueberry Sauce

CUSTARD:

1/4 tsp. canola oil

1 3/4 C. whole milk

2 tsp. plain gelatin

3 tbsp sugar

2 tbsp finely grated clementine zest (if not available, substitute tangerines)

pinch of salt

3 tbsp fresh clementine juice

SAUCE:

1 C. frozen blueberries, thawed

1 tbsp sugar

1 tbsp water

 

Coat four 6 ounce custard C. or 5 ounce ramekins with oil. To prepare custard: Pour 1/4 C. of the milk into small, heatproof bowl, sprinkle with gelatin, and let stand 5 minutes. Place bowl in larger bowl of hot water and stir until gelatin dissolves. Meanwhile, in medium saucepan, combine sugar, clementine zest, salt, and the remaining milk and bring just to a boil over medium heat. Reduce heat to low and cook 5 minutes, stirring frequently, at a bare simmer. Remove from heat. Stir in gelatin mixture and juice. Pour through fine strainer into 4 C. glass measuring C.. Evenly divide milk mixture among custard C.. Chill, loosely covered, for at least 3 hours until set, or up to 1 day. To prepare sauce: In medium saucepan, combine blueberries, sugar, and water. Cook over medium heat, stirring, 5 minutes or until softened and sauce forms. Sauce can be refrigerated, tightly covered, up to 1 week. Dip bottom of each custard C. into bowl of hot water about 10 seconds and run table knife around edge. Invert onto serving plates and serve with sauce.

 

Yield: 4 servings

Calories: 149

Fat: 4g

Fiber: 1g

 

Creole Skillet Dinner

Creole Skillet Dinner

4 C. chicken broth

2-1/2 C. uncooked long grain rice

1 C. chopped red onion

3 garlic cloves, minced, divided

1-1/4 tsp. chili powder

1 tsp. salt

1/2 tsp. ground turmeric

1/4 tsp. pepper

1 bay leaf

1 medium sweet red pepper, julienned

1 medium green pepper, julienned

2 green onions, sliced

1 tsp. chopped fresh parsley

1/2 tsp. dried basil

1/2 tsp. dried thyme

1/4 tsp. hot pepper sauce

2 tsp. butter

1 C. sliced fresh mushrooms

1 medium tomato, chopped

1 C. frozen peas

1 pound boneless skinless chicken breasts, thinly sliced

2 tsp. lemon juice

1/3 C. sliced almonds, toasted

 

In a saucepan, bring the broth, rice, onion, 1 tsp. garlic, chili powder, salt, turmeric, pepper and bay leaf to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender. Discard bay leaf. In a skillet over medium-high heat, sauté the next seven ingredients and remaining garlic in butter for 2 minutes. Add mushrooms; cook until peppers are crisp-tender. Add tomato and peas; heat through. Remove from the heat. Add rice; keep warm. In a skillet, cook and stir chicken in lemon juice over medium-high heat until no longer pink. Add to rice mixture; toss. Top with almonds. Yield: 6 servings.

Florentine Ham & Cheese Tarts

Florentine Ham & Cheese Tarts

18 eggs

1/2 C. Flour

2 T. Sugar

1 lb. Cheddar cheese, shredded

1 lb. Cottage cheese — large curd

1/2 C. Butter

1 Onion — minced

12oz. Evaporated milk

10oz. Frozen Spinach — thawed

1 lb. Ham Cubes

1/2 tsp. Celery Seed

1/2 tsp. Dry Mustard

1/2 tsp. Bon appetit seasoning

1/2 tsp. Nutmeg

2 T. Flour

 

Sauté together ham, butter, onion, spinach, spices, and 2 tablespoons of flour; set aside. Whisk eggs, sugar, 1/2 cup of flour, and cheeses. Add ham mixture. Ladle into greased muffin cups. Bake for 30 minutes at 325F. Cool completely. Slide knife around each tart to loosen and remove from pans. Reheat on baking sheet at 325F for about 15 minutes. Makes about 30 tarts.

 

The Ultimate Margarita

The Ultimate Margarita

8 oz fresh lime juice, strained

8 oz triple sec

12 oz tequila

splash of orange juice (ca. 1-2 oz, to your taste)

 

Prepare margarita glasses by moistening the edgewith a lime sliver, then dipping in coarse salt. Combine  in a quart container, shake vigorously, add a few ice cubes and shake again. Serve over lots of ice in the salt-rimmed glasses. Drop in a sliver of fresh lime.

Spicy Toasted Garbanzo Beans and Pistachios

Spicy Toasted Garbanzo Beans and Pistachios

2 15 1/2-ounce cans garbanzo beans (chickpeas), drained

1/4 C. corn oil

1 tsp. coarse sea salt

1 tsp. ground cumin

1 tsp. ground black pepper

1/2 tsp. cayenne pepper

1 C. shelled raw pistachios

2 tsp. fresh thyme leaves

 

Preheat oven to 400°F. Toss garbanzo beans with next 5 ingredients in medium bowl. Transfer mixture to rimmed baking sheet. Bake until garbanzos are golden and crisp, stirring occasionally with metal spatula, about 20 minutes. (Can be made 4 hours ahead. Keep at room temperature.)  Stir pistachios and thyme into garbanzo mixture. Bake until beans and pistachios are crunchy, about 12 minutes. Transfer mixture to bowl and serve warm.

Croquettes with Serrano Ham and Manchego

Croquettes with Serrano Ham and Manchego

croq2 T. unsalted butter

2 T. olive oil

1/4 C. finely chopped onion

Coarse salt and freshly ground pepper

7 T. all-purpose flour, plus more for shaping

3/4 C. whole milk

6 T. finely chopped serrano ham

1/3 C. grated plus 1/4 C. Manchego cheese, (about 1 3/4 oz. s)

3 large eggs

1 1/2 C. fresh breadcrumbs

Vegetable oil, for frying

Fresh flat-leaf parsley sprigs, for garnish

 

Heat butter and oil in a medium saucepan over medium heat until butter has melted. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add flour; cook, stirring, 1 minute. Whisk in milk, and cook, whisking, 3 minutes. Whisk in ham and 1/3 C. cheese. Season with salt and pepper as desired. Spread mixture onto a baking sheet, and let cool completely. Mixture can be refrigerated in an airtight container up to 2 days. Whisk together eggs in a shallow dish. Stir together breadcrumbs and remaining 1/4 C. cheese in another shallow dish. Scoop T. of cooled mixture, and shape with floured hands into 2-inch ovals. Working with 1 oval at a time, coat in beaten egg, then in breadcrumb mixture. Transfer to a baking sheet lined with parchment paper. Heat 2 1/2 inches oil in a large, heavy stockpot until it registers 375 degrees on a deep-fry thermometer. Working in batches to avoid crowding, fry croquettes, flipping once, until dark golden brown, 1 to 2 minutes total. Using a slotted spoon, transfer to paper towels to drain. (Adjust heat between batches as needed to keep oil at a steady temperature.) Serve warm, garnished with parsley sprigs.

 

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Asparagus, Pecorino and Red Onion Salad

Asparagus, Pecorino and Red Onion Salad

 

1 bunch pencil asparagus, tough bottom stems removed

1 small red onion, finely diced

1 cup coarsely grated aged pecorino

1/2 cup red wine vinegar

Extra-virgin olive oil

Kosher salt

 

Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will sort of “cook” or tenderize the asparagus.  It is best to do this about an hour or so in advance to let the flavors “marry”.  Semplice!

Curried Chicken and Mango Salad

Curried Chicken and Mango Salad

1 (about 2 pounds) store-bought rotisserie chicken

1/4 C. plain low-fat yogurt

1/4 C. reduced-fat mayonnaise

2 T. mango chutney, chopped

1 T. fresh lime or lemon juice

1 tsp. curry powder

1 ripe large mango, peeled and cut into 1/4-inch dice

1 medium stalk celery, cut into 1/4-inch dice

1 medium Granny Smith apple, cored and cut into 1/4-inch dice

1/2 C. loosely packed fresh cilantro leaves, chopped

1 head Boston lettuce, rinsed, drained, and separated into leaves

 

Remove skin from chicken; discard. With fingers, pull chicken meat into 1-inch pieces. (You should have about 3 C. or about 3/4 pound meat.) In large bowl, stir together yogurt, mayonnaise, chutney, lime juice, and curry powder until combined. Stir in chicken, mango, celery, apple, and cilantro until well coated. Arrange lettuce leaves on a serving platter. Spoon chicken salad onto lettuce leaves to serve.

 

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Sweet Corn Tomalito

Sweet Corn Tomalito

Sweet corn pudding served on the side with many of Chevy’s entrees.  You can use frozen corn, thawed and drained in place of fresh corn, if you can’t find good fresh corn.

6 C. fresh Corn Kernals

¾ C. Milk

¼ C. Butter

½ C. Prepared Masa for Tamales (or use masa harina, reconstituted with milk, according to package directions.

2/3 C. Sugar

¾ C. Cornmeal

¾ tsp. baking Powder

¾ tsp. Salt

¼ C. Milk

Preheat oven to 250.  Blend 3 C. corn kernels and milk in blender until smooth.  Whip butter, masa, and sugar together in a food processor until light and fluffy, about 2 minutes.  Combine with all remaining ingredients, including corn puree and remainder of corn kernels.  Mix well and pour into a 9 x 13” pan.  Cover with aluminum foil.  Set pan in a large roasting pan.  Add enough water to reach ¾ of the way up the 9 x 13” pan.  Bake for 1 ½ to 2 hours, or until corn mixture registers 175 on an instant read thermometer and corn mixture is set.  Scoop out portions and serve hot.

 

 

Prepared masa can be purchased from a tortilla factory, or in some Mexican markets.

 

 

From Chevy’s Tex Mex Cookbook

Sausage & Cheese Bread

Sausage & Cheese Bread

Sausage Bread1wm1 lb. pork sausage

1/4 cup chopped onion

1/4 cup Parmesan cheese

1/2 cup grated cheddar cheese

1 egg

1/2 teaspoon Texas Pete hot sauce

1 1/2 teaspoon salt

Dash of red pepper flakes

2 cups baking mix – Bisquick

2/3 cup milk

1/4 cup mayonnaise

Preheat oven to 350 degrees.  Coat a 9×5 inch loaf pan with cooking spray. Crumble sausage into a large skillet and cook along with onion until brown. Drain on paper towels and cool. In a large bowl, combine egg, cheeses, hot sauce, salt and pepper.  Mix well. Add baking mix, milk,  and mayonnaise.  Stir. To the mixture, add sausage & onions.  Mix until just blended. Pour into loaf pan and bake for 45 to 50 minutes. Let rest in pan for 10 minutes.  Turn out to plate to serve.

Red Chile Chicken Taquitos

Red Chile Chicken Taquitos

16 Corn Tortillas (plain or chipotle flavored)

Salsa Chicken, cold and drained of juices

Sweet Hot Jalapeno Jelly

Grilled Pineapple Salsa

½ C. Queso Fresco

4 sprigs Cilantro

Chipotle Sour Cream

 

Preheat oven to 375.  On baking sheet, place 4 tortillas in oven for 3 to 4 minutes.  Remove from oven.  Set tortillas on work surface and spoon about ¼ C. salsa chicken in a line down the center of each tortilla and roll into tight cylinders; set parallel to each other on work surface.  Cut 4 10” skewers in half.  Insert one half through one end of the 4 rolls to hold together.  Insert the other half on the other end of the same rolls.  Do not press the skewered rolls too close together.  Repeat for the other 3 sets of 4 tortillas.  Line platter with paper towels.  Fill heavy bottomed skillet with 3 inches of oil.  Heat over high heat until it registers 350.  Place one set of rolls into hot oil and fry 2-3 minutes, until crisp.  Remove with tongs to paper towels.  To serve place a small mound of jelly and salsa in the center of a plate.  Remove skewers from taquitos, cut each in half on the bias and fan out around jelly and salsa.  Sprinkle cheese over taquitos and garnish with cilantro.  Place sour cream into a squeeze bottle and make zig zags over the plate to decorate.

Spicy Sausage and Cheese Bread

Spicy Sausage and Cheese Bread

1/2 lb. Ground andouille, kielbasa, or Italian sausage
1 C. Minced yellow onions
1 T. Minced jalapeño
1 Envelope (1/4-ounce) dry yeast
2 T. Sugar
2 T. plus 1 tsp. Vegetable oil
2 cups warm water (about 110 degrees F)
6 C. bleached all-purpose flour

1/4 C. Yellow cornmeal
2 tsp. Salt

1/2 lb. White cheddar cheese, grated

 

Preheat the oven to 400 degrees F. Brown the sausage in a skillet over medium heat. Add the onions and jalapeños. Continue to cook for 3 minutes. Remove from the heat and drain on a paper-lined plate. Set aside and cool to room temperature. Combine the yeast, sugar, and 2 tablespoons of the oil in the bowl of an electric mixer fitted with a dough hook. Add the water. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. If the yeast mixture doesn’t begin to foam after a few minutes, it means it’s not active and will have to be replaced. In a separate large mixing bowl, combine the flour, 1/2 cup plus 2 tablespoons of the cornmeal, salt, sausage mixture, and cheese. Add this mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl. Coat the down with the remaining teaspoon vegetable oil. Retun the dough to the bowl and turn it to oil all sides. Cover the bowl with plastic wrap, set in a warm, draft-free place, and let rise until doubled in size, about 2 hours. Remove the dough from the bowl and turn it onto a lightly floured surface. Using your hands, gently roll and form it into a narrow loaf about 24 inches long. Cut the dough into 18 equal pieces (each about 2 1/2 ounces). With the palm of your hand, roll the portions on a lightly floured surface to form small round rolls. Line a baking sheet with parchment paper and sprinkle it with the remaining 2 tablespoons cornmeal. Place the rolls about 1-inch apart on the paper. Cover the rolls with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 30 minutes. Using a sharp knife, make a small X on top of each roll. Bake until golden brown, about 20 minutes. Remove from the oven and serve warm.

 

Everybody’s Favorite Guacamole

Everybody’s Favorite Guacamole

3 medium Haas Avocados

1 T. fresh Lime Juice

½ C. Pico de Gallo

1 ½ tsp. chopped Garlic

1 tsp. Olive Oil

1 tsp. seeded, stemmed, minced Jalapeno

1 tsp. Salt

 

Pit avocados and score in grid pattern without cutting through the skin.  Scoop out flesh with large spoon and add to mixing bowl  Add lime juice and stir to evenly coat avocado.  Add remaining ingredients and gently mash and toss.  The majority of the avocado pieces should remain whole, with only enough mashed to hold everything together.

 

 

From Chevy’s Tex Mex Cookbook

 

 

Spiced Blueberry Jam

Spiced Blueberry Jam

spiced4 C. fresh blueberries, rinsed and drained

3 1/2 C. sugar

1 lemon, juiced

1/4 C. cinnamon red hots

6 oz. bottled liquid pectin

 

In a large saucepan, combine blueberries, sugar, lemon juice and cinnamon red hots.  Bring to a full boil and boil for 1 minute, stirring constantly.  Stir in liquid pectin.  Remove from heat and skim off foam.  Pour hot jam into sterilized jars.  Seal and store in a cool dry place.  Storage life on shelf, one year.

 

Yield:

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Frijoles Refritos

Frijoles Refritos

3 T. Crisco

½ C. chopped Onion

4 C. Beans a la Charro with cooking liquid

 

Heat shortening in a heavy bottomed pan until almost smoking.  Add onions and sauté until clear, about 3 minutes.  Add beans to pan and mash until about 2/3 of the beans are mashed, and the other 1/3 is still whole.

 

 

From Chevy’s Tex Mex Cookbook

Saucy Turkey Meatball Hoagies

Saucy Turkey Meatball Hoagies

1 lb. ground turkey

3/4 C. dry breadcrumbs

1 egg, beaten

1/4 tsp. salt (optional), or to taste

1-1/2 Tbs. grated Parmesan cheese, more for serving

1 C.  onion, finely chopped

2 Tbs. fresh parsley, chopped

1 Tbs. olive oil

2 cloves garlic, minced

3 C. recipe-ready crushed tomatoes

1/4 tsp. Oregano, or 1 tsp. fresh, chopped

1/4 tsp. Basil, or 1 tsp. fresh, chopped

1/4 tsp. Whole Thyme Leaf, or 1 tsp. fresh, chopped

4 hoagie sandwich buns

 

Preheat oven to 350°F. Combine first 4 ingredients, pepper to taste, half the Parmesan, half the onion and half the parsley in a mixing bowl. Form mixture into meatballs 1 inch in diameter. Arrange meatballs in an oiled glass baking dish. Bake 35-40 minutes or until turkey is cooked throughout. Heat oil in a heavy nonstick skillet over medium heat. Sauté garlic and remaining onion 3-4 minutes or until onion is soft. Stir in tomatoes and herbs. Increase heat to medium high and simmer vigorously 10 minutes or until thickened, stirring frequently. Arrange meatballs on buns and top with sauce. Sprinkle with Parmesan cheese before serving.

 

Yield:

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