Hot Sauce

 Hot Sauce

Makes about 2 cups 

INGREDIENTS

8 cloves garlic, unpeeled
1/2 cup peeled, roughly chopped carrot (you'll need 1 medium carrot)
1/2 cup roughly chopped white onion (you'll need about half of a small onion)
12 medium (about 5 ounces) orange habanero chiles, stemmed, or substitute other types

1 cup apple cider vinegar
About 2 teaspoons salt
1/4 teaspoon sugar

DIRECTIONS

Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes.  Cool and peel.

In a small saucepan, combine the carrot, onion and habanero chiles with the vinegar and 1 cup water.  Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes.  Pour into a blender jar, add the roasted garlic, salt and sugar.  Blend until smooth.  Thin with a little additional water if you think your hot sauce is too thick. Taste and season with additional salt if you think necessary. 

Pour into jars or bottles and store in the refrigerator until you're ready to add some dazzle to a dish.

Huevos Rancheros

1 T butter
1 tortillas
½ C shredded cheddar cheese
1 T butter
3 eggs
¼ C sour cream
¼ C taco sauce
¼ avocado, sliced in wedges
1 T cilantro, minced

Heat a saute pan over medium high heat.
Add the butter and once melted, a tortilla.
Top tortilla with cheddar cheese and second tortilla.
Brown bottom side of the tortilla, then flip and brown other side.
Remove from pan and cut into wedges. Arrange on a plate or platter.
Add remaining butter to the pan and crack the eggs into the melted butter. Reduce heat and cook the eggs until the whites are firm and the yolks are soft and runny.
Place the eggs in the center of the quesadilla wedges.
Drizzle taco sauce over the eggs, avoiding the yolks.
Top with sour cream and arrange the avocados on the side.
Sprinkle with cilantro and serve warm.

Orange Rum Glazed - fish

Orange Rum Glazed Snapper ( subistiute any other fish filet, tilapia, cod, halibut)1 tsp olive oil
1 tsp garlic, chopped (1 clove)
1/4 cup sweet chili sauce (this is usually found in the Asian
section at the grocery store)
1/4 cup rum (Regular or Dark)
1/2 cup orange marmalade
1 large fennel bulb, white part only, thinly sliced
1 red pepper, thinly sliced
4 Snapper fillets, skinless
Salt and pepper to taste
4 orange slices
Aluminum foil

Preheat an indoor grill or conventional oven (If the indoor grill
has a temperature control, preheat to 350 degrees, for the oven,
preheat to 400 degrees).

In a small saucepan, over medium heat, sauté the olive oil and
garlic for 3-5 minutes.

Mix in the sweet chili sauce, rum, and orange marmalade and stir
often until a syrup is formed and all the marmalade is melted,
remove from heat.

Meanwhile, tear off a piece of foil about 3 feet long. Mix the
fennel and red pepper slices and lay out on the foil, covering
about half of the foil & drizzle with 1/4 cup of Orange Rum glaze.

Place the Snapper on top of glaze and season the fish with salt &
pepper. Pour the remaining glaze over the Snapper, coating the fish
well.

Place an orange slice on top of each piece of Snapper. Fold over
the rest of the foil and crimp the edges to seal the pouch.

Place on the indoor grill or in the oven and cook until fish is
white and flaky. This took about 10-12 minutes on a hinged top
indoor grill and about 20 minutes in a conventional oven

Chicken Tortilla Soup

2 chicken breasts; boneless, skinless
3 quart chicken broth
1 red onion, diced
2 carrots, diced
1 boiling potato, diced
1/4 cup tomato paste
1 bay leaf
    3 cloves garlic, chopped
1/2 teaspoon chipotle chile en adobo, pureed
1 teaspoon pickled jalapeno chile seeded, chopped
1 teaspoon dried Mexican oregano
1/8 teaspoon cumin
salt, to taste
white pepper, to taste
1 zucchini, diced
1 yellow squash, diced
1/2 red bell pepper, diced
juice from 1 lime
2 tablespoon sweet Sherry
    1 tablespoon cilantro, chopped
1 tablespoon fresh mint, chopped
4 corn tortillas--cut into thin strips
Oil
1/2 pound Jack cheese, shredded
12 slices avocado
cilantro sprigs

Poach chicken breast in simmering chicken broth until done through, about 10 minutes.
Set aside until cool enough to handle and shred. Combine chicken broth, chicken, red onion,
carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chilies, oregano, cumin
and salt and pepper in large saucepan. Bring to boil, reduce heat and simmer 20 minutes.
Correct seasoning, if necessary. Add zucchini, squash, pepper, lime juice and Sherry.
Bring again to boil. Reduce heat and simmer 15 minutes. Add cilantro and mint. Stir,
then remove from heat. To assemble, fry tortilla strips in hot oil until crisp. Drain on
paper towels and set aside. Ladle soup into each bowl. Sprinkle with shredded cheese
and tortilla strips. Garnish each bowl with avocado slice and sprig cilantro.
Serve

Creamy Pecan Pralines

Serves:

about 10 pralines

 

Ingredients

• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter
• 2 tablespoons water
• 1 cup pecan halves

Directions

In a heavy-bottomed saucepan, combine the light brown sugar, granulated sugar, heavy cream, butter, and water. Place over a medium-high heat and stir constantly until the pralines reach the softball stage, 238 to 240 degrees F. Add the pecans to the candy, and pull the pan off of the stove. Continue to stir the candy vigorously with a wooden spoon until the candy cools, and the pecans remain suspended in the candy, about 2 minutes. Spoon the pralines out onto a parchment or aluminum foil lined sheet pan and cool completely before serving.

Black Cherry Guava Mojito

1.5 oz Cruzan Black Cherry Rum
0.5 oz Cruzan Guava Rum
1 Lime Wedge
0.5 oz Simple Syrup
1 oz Soda Water
5 Mint Leaves
Mint Sprig Flower (Garnish)

Place 5 mint leaves in glass.

Squeeze lime wedge in glass and drop in glass.

Add simple syrup.

Muddle well to release mint flavor in mixture.

Add ice.

Add Cruzan Black Cherry Rum & Cruzan Guava Rum.

Mix all contents. Don't forget your soda water.

Garnish with a crisp, mint sprig flower.

Serves 1

Salted Caramel Pretzel Bark

Salted Caramel Pretzel Bark


2 sticks of butter
1 cup of light brown sugar
... 1 reg. bag of pretzels (you'll use about 3/4 of the bag)
12 ounce bag of chocolate chips
Sea salt - ( I use our coarse sea salt with our grinder)

Preheat the oven to 400.

Line a large bar pan with parchment paper, cover with pretzels
In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method.

Bake the sheet for 5 minutes.

Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.

Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn.

Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.

Sprinkle with sea salt and refrigerate for a minimum of 1 hour.

Breakfast Cookies...

Breakfast Cookie Recipe....

Ingredients
2 cups old-fashioned rolled oats
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, softened
... 1 cup packed light brown sugar
2/3 cup granulated sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1 cup chopped nuts - I use a mix of almonds, pecans, pepitas
1 and 1/2 cups rmixed dried fruits - I use cranberries, blueberries, and apricots or raisins

Directions

In a large bowl, stir together the oats, flour, baking soda, baking powder, salt, and cinnamon.

In a separate bowl, blend the butter and sugars with an electric mixer until smooth, about 2 minutes. Add the eggs and continue to beat until fluffy, about 1-1/2 minutes. Blend in the vanilla extract.

Using a wooden spoon, stir the dry mixture into the butter mixture one half at a time. Mix in the chocolate chips and nuts and fruit. Refrigerate the dough for 1 to 2 hours.

Heat the oven to 350 degrees. Line a large, preferably light-colored baking sheet with aluminum foil, then grease the foil. ( or use parchment)

Using a scant 1/4 cup per cookie, shape the dough into balls and place them on the sheet about 2 inches apart.

Use your fingertips to flatten each ball to 1/3 inch thick. Bake the cookies on the center oven rack for 13 to 14 minutes, turning the sheet about halfway through. When they're done, the cookies should be very lightly browned and still look moist. Don't over bake them.

Cool the cookies on the baking sheet for 2 to 3 minutes, then transfer them to a wire rack.

Glazed yeast doughnuts

Yeast Doughnuts

 Ingredients:
3 ...tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
8 oz all purpose flour (a little under 2 cups - I recommend you measure and weigh. See my note above)
1 1/2 oz sugar (about 3 tablespoons)
1 egg
1 oz butter, cold to room temperature (just don't melt it, okay?)
dash of salt

Enough oil to cover the bottom few inches of a wok, or a deep fryer.

Directions:
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed

Basic sourcream Cheesecake recipe

   Sour Cream Cheesecake

Ingredients

Crust:

• 33 graham cracker squares, crumbled
• 4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
• 1 tablespoon sugar

Filling:

• 20 ounces cream cheese
• 1 1/4 cups sour cream
• 1 cup sugar
• 1 tablespoon vanilla extract
• 2 eggs
• 3 yolks
• 1/3 cup heavy cream

Directions

Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.

In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.

In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.

In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust.

Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.

When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.

To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake  

The History of Cheesecake......

Cheesecake

       

If you’re an American, you might assume that cheesecake originated in New York, but this is only partly true. You’d be right that the extra-rich, no-toppings-necessary style of cheesecake came about in the Big Apple, but the sweet itself has a much older history.


It’s time for dessert! Are you lusting over that dense, sweet, cheesy slab in front of you? You’re not the first one – not by a long shot. In fact, the first known origins of cheesecake stretch back to Ancient Greece. Writer Athenaeus allegedly crafted the first recipe, calling for a mere three ingredients: cheese, honey, and flour. It sounds simple, but these cakes were so popular, they were even served at the first Olympic games. Once the conquering Romans got a taste, they couldn’t resist spreading the recipe to the rest of their empire, and from there the dessert took off like wildfire. By 1000 A.D., cheesecake recipes could be found across Great Britain, Scandinavia, and all of Western Europe.
As the love of cheesecake grew, regional recipe variations began to crop up. Romans baked their cakes under a hot brick, and the French soaked their cheese in milk for three hours before combining it with eggs, butter, and sugar. When Europeans began emigrating to America, they took cheesecake with them, and eventually created another regional specialty—cheesecakes made with cream cheese.
Cream cheese originated in the United States when a New York dairy farmer attempted to recreate Neufchatel, a fresh French cheese. His mistake was the beginning of a multi-million dollar business, and cream cheese was packaged and sold under the now-iconic Philadelphia name only three years after his discovery.
Today, cheesecake is one of the most popular desserts in the United States, and has many variations across the country. The dessert can be baked, or simply chilled in order to create its signature texture. Depending on the region you’re in (or what struck the cook’s fancy) cream cheese may be substituted for cottage cheese, sour cream, farmer’s cheese, ricotta, or mascarpone. Famous New York-style cheesecake utilizes additional egg yolks for added richness, and skimps on toppings. An extra dose of sour cream is added to cheesecake in Chicago to keep it ultra creamy, and bakers in Philly boast a light, yet rich flavor and top their cakes with fruit or chocolate. Back in its homeland of Greece, cheesecake today is made with traditional Mizithra, a fresh cheese made by combining goat or sheep’s milk and whey.
July 30th is National Cheesecake Day. What will you bake? 

Bourbon-maple Bacon Jam

 1 pound smoked bacon - cut into small dice
6 - 8 chopped garlic cloves
2 large yellow/sweet onions
1 tsp hot sauce
1 1/2 cups coffee ( I brewed at 12 oz k cup)
1/2 cup bourbon ( substitute apple juice if you must)
1/2 cup maple syrup ( I always use spring break maple)
1/2 cup cider vinegar
2 Tbsp Brown sugar
... 1 tsp smoked sea salt ( I used the hickory salt from Maine Sea Salt)
2 tsp coarsely cracked black pepper

sauté bacon until crisp - add garlic and onion to the pan, stir until onion is translucent.

in a large pot with a lid combine all other ingredients - add bacon and onion/garlic mixture

simmer on low for 2 hours - stirring every 20 mins or so.

 

Porchetta

Roasting skin-on pork belly that’s been wrapped around a pork loin gives you the best of both worlds: crackling mahogany crust and juicy meat seasoned with herbs, chile, and orange. Start at least 24 hours ahead. First, ask your butcher for a skin-on pork belly that’s just long and wide enough to wrap around a trimmed, center-cut pork loin.

 

Ingredients

• 1 5–6-pound piece fresh pork belly, skin on
• 1 (trimmed) 2-3-pound boneless, center-cut pork loin                                                                                        

• 2 tablespoons crushed red pepper flakes
• 2 tablespoons minced fresh sage 
• 4 tbsp chopped fresh parsley                                           
• 1 tablespoon minced fresh rosemary
• 3 garlic cloves, minced
• Kosher salt
• 1/2 orange, zested                                           

Preparation

• Put belly skin side down; arrange loin in center. Roll belly around loin so the short ends of the belly meet. If any of the belly or loin overhangs, trim meat. Unroll; set loin aside.
•  red pepper flakes in a small bowl, along with the sage, rosemary parsley, orange zest, and garlic; set  mixture aside.
• Assemble porchetta according to steps 1-5 below.
• Refrigerate roast, uncovered, for 1-2 days to allow skin to air-dry; pat occasionally with paper towels.
• Let porchetta sit at room temperature for 2 hours. Preheat oven to 500°. Season porchetta with salt. Roast on rack in baking sheet, turning once, for 40 minutes. Reduce heat to 300° and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145°, 1 1/2-2 hours more. If skin is not yet deep brown and crisp, increase heat to 500° and roast for 10 minutes more. Let rest for 30 minutes. Using a serrated knife, slice into 1/2" rounds.

HOW TO ASSEMBLE

• 1. Set belly skin side down. Using a knife, score the belly flesh in a checkerboard pattern 1/3" deep so roast will cook evenly.
• 2. Flip belly skin side up. Using a paring knife, poke dozens of 1/8"-deep holes through skin all over belly. Don't be gentle! Keep poking.
• 3. Using the jagged edge of a meat mallet, pound skin all over for 3 minutes to tenderize, which will help make skin crispy when roasted.
• 4. Turn belly and generously salt both it and loin; rub both with seasoning  mixture. Arrange loin down middle of belly.
• 5. Roll belly around loin; tie crosswise with kitchen twine at 1/2" intervals. Trim twine. Transfer roast to a wire rack set in a rimmed baking sheet.

Corn Crisps

 

These sweet, bite-size appetizers can be made a few hours ahead of time and stored, in a single layer, on a covered baking sheet at room temperature. To reheat the crisps, simply remove their cover and slide them into the oven at 400° for 5 to 7 minutes.

What you'll need

• 1/2 cup flour
• 1 teaspoon kosher salt, plus more for sprinkling
• 3/4 teaspoon baking powder
• 1/2 teaspoon cumin
• 1/4 teaspoon sugar
• 1/8 teaspoon cayenne pepper
• 1 large egg
• 1/4 cup milk
• 1 tablespoon unsalted butter, melted
• 1 1/2 cups fresh or frozen corn kernels (about 3 ears, if using fresh corn; after the kernels are removed from the cob, precook them in the microwave for 3 minutes)
• 1/4 cup finely chopped scallions
• canola or vegetable oil

How to make it

1. In a large bowl, combine the flour, salt, baking powder, cumin, sugar, and cayenne. In a medium bowl, whisk together the egg, milk, and butter. Stir the wet ingredients into the dry until they are just blended. Fold in the corn and scallions.
2. Pour oil into a large nonstick skillet (it should come about 1/4 inch up the sides of the pan) and heat it until the oil is shimmering. For each crisp, drop a slightly rounded tablespoon of batter into the oil, flattening it slightly with the back of the spoon.
   
   Fry them in batches over medium-high heat until they are golden, about 2 to 3 minutes. Turn them over and fry them until the other side is golden, about 2 minutes more. Transfer the crisps to a paper towel–lined sheet pan, sprinkling them immediately with a bit of salt. Repeat with the remaining batter.

Grilled Corn with Cilantro Lime Butter

 

   

There's nothing better than a perfectly cooked sweet ear of corn slathered with salty butter in the summer. . My favorite way to cook corn is to grill it. Grilling it in the husk steams the corn and creates a delicious bite that bursts with sweetness.

What you'll need

• 4 ears of corn in their husks
• 4 tablespoons unsalted butter, softened
• 1 1/2 tablespoons fresh cilantro, chopped
• zest of 1 lime, grated
• 1 teaspoon lime juice
• 1/4 teaspon salt

Notes:makes 4 ears of corn

How to make it

1. In a large bowl or the sink, soak the corn in water for 20 minutes.
2. Preheat an electric grill to medium-high heat or a charcoal grill to a medium heat.
3. Create the butter my mixing to combine, butter, cilantro, lime zest, lime juice, and salt. Set aside until needed.
4. Place the corn still in their husks on the grill. Cover, leaving the vents open if using charcoal, and grill for 12 minutes turning occasionaly for even cooking.
5. To serve, carefully remove the husks from the corn and spread a spoonful of butter on each ear of corn. Serve warm.

Asian Garlic Grilled Salmon

Asian Garlic Grilled Salmon1/2 Cup Sweet Chili Sauce
2 Tbsp Fig preserves
1 Tbsp Soy sauce
1 tsp garlic, chopped fine
1 tsp ginger, peeled & chopped fine
1/4 tsp Cajun seasoning

Fish Ingredients:

4 ea 5-6 oz Salmon Fillets
Salt and Pepper, to taste
Nonstick Cooking Spray

Place all sauce ingredients in a microwave safe bowl, stir well.
Cover the bowl with a damp paper towel and microwave on full power
for one minute, stir well.

Preheat the grill or broiler. Spray fish with nonstick cooking
spray and season with salt and pepper. Cook fish 3-5 minutes on
each side or until the fish flakes easily.

Brush the hot fish with the sauce and serve immediately.

Serves 4

Artichoke and Sun-Dried Tomato Frittata

Artichoke and Sun-Dried Tomato Frittata3 cups drained, coarsely chopped canned artichoke hearts
(canned in water)
1 cup chopped sun-dried tomatoes
1/3 cup chopped fresh chives
1 cup julienned basil
1/3 cup chopped fresh parsley
3 cups grated sharp white cheddar cheese
1/2 cup finely grated Parmesan
15 eggs
2 cups heavy cream
3/4 teaspoon kosher salt
1/8 teaspoon black pepper

Heat the oven to 350 degrees. Butter a 12-by-9-inch casserole dish.

In a bowl, toss the artichokes, tomatoes, chives, basil and
parsley, and cheddar and Parmesan cheeses together gently. Spread
evenly in the dish.

Whisk together the eggs, cream, salt and pepper. Pour over
vegetable mixture.

Put the frittata in a larger pan, and add enough hot water to reach
halfway up the side of the frittata dish.

Bake until the top is lightly golden, then cover with foil and
continue baking until the frittata is set (a knife inserted should
come out clean), 40 to 50 minutes. Cool slightly before slicing.
Serve warm or at room temperature.

Serves 12

Bar-B-Que Beans

Bar-B-Que Beans

2 15-ounce cans pinto beans (with liquid)
2 Tbsp water
2 tsp cornstarch
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
2 Tbsp diced onion
1 tsp prepared mustard
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp coarse ground black pepper
1/2 cup shredded pork



Preheat oven to 350° F.

Pour entire contents of the can of pinto beans into a casserole dish (with a lid).

Dissolve the cornstarch in a small bowl with the 2 tablespoons of water. Add this solution to the beans and stir.

Add the remaining ingredients to the dish stir well and cover.

Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes. After removing the beans from the oven, let the beans cool for 5 to 10 minutes before serving.

Servings:
6 to 8

Vietnamese Style Summer Rolls

 

 

                  Vietnamese Style Summer Rolls

 

• INGREDIENTS
Summer rolls
2 ounces (about ¼ 8.8-ounce box) vermicelli noodles
8 Vietnamese rice paper circles
⅓ cup fresh mint leaves
⅓ cup fresh cilantro leaves
⅓ cup fresh basil leaves
½ head green leaf lettuce, washed and cut into small pieces (about 1½ cups)
4 ounces ready-to-eat (pre-packaged, pressed) tofu, cut into ½-inch cubes
½ cup mung bean sprouts
 
Dipping sauce
½ cup water
2 tablespoons fish sauce
2 tablespoons rice vinegar
Juice of 1 lime
2 tablespoons granulated sugar
1 small garlic clove, finely chopped
¼ jalapeño, finely chopped (seeded for less heat)

Yield: Makes 8 summer rolls

Cook Time: 20 minutes

DIRECTIONS 1. Bring a medium pot of water to a boil and add the noodles. Turn off the burner and allow the noodles to soak in the hot water until soft, about 5 minutes. Drain the noodles through a colander, rinse under cold water and shake the colander to drain as much liquid as possible. Set aside.
2. Fill a large bowl with hot water. Place a kitchen towel on the countertop. Working one at a time, place a sheet of rice paper in the warm water until it just begins to soften, about 15 seconds, then remove and lay on the kitchen towel.
3. In the center of the paper, about ⅔ of the way down, place about 2 tablespoons of noodles. Top with a few leaves of mint, cilantro, basil and lettuce, a few pieces of tofu and then a few sprouts. Roll the bottom of the wrapper over the filling, pulling on the top portion of the wrapper to gently tighten, then fold over the sides and roll like a burrito, keeping the summer roll as tight as possible. 
4. Repeat with the remaining rice papers and the remaining filling ingredients. Place the summer rolls on a plate, cover with a damp paper towel and plastic wrap. Store in the refrigerator until ready to use.
5. Make the sauce: In a medium bowl, whisk together the water, fish sauce, rice vinegar, lime juice, sugar, garlic and jalapeño until the sugar dissolves. Serve in a small bowl alongside the chilled summer rolls.

               

                                                                                               

 

                       

Stuffed Chicken Siena

CHEESE FILLING/CHICKEN:
1/2 cup mozzarella, shredded
2 Tbsp Parmesan, grated
1/2 cup smoked Gouda, chopped
1/4 cup Fontina cheese, shredded
1/4 cup sun-dried tomatoes, chopped
1/4 tsp black ground pepper
1 Tbsp green onions, chopped
1 tsp garlic, minced
2 Tbsp fresh parsley, chopped
1 egg
2 Tbsp heavy cream

CHICKEN:
4 boneless, skinless, chicken breasts (6-8 oz each), butterfly cut

FOR SIENA SAUCE/PASTA:
2 Tbsp extra virgin olive oil
1 Tbsp garlic, chopped
1/2 cup kalamata olives, pitted and chopped
1/2 cup green olives with pimiento, chopped
1/4 cup small capers, rinsed
1/2 cup red wine
1 cup tomatoes, diced
29 oz can tomato puree
1/2 tsp salt
1/4 tsp crushed red pepper flakes
2 medium red bell peppers, cut in 1-inch pieces
1 Tbsp sugar
2 fresh sweet basil, chopped
1 lbs pasta (your choice), cooked according to package directions

Pre-heat oven to 450 degrees F.

CHEESE FILLING:

Mix all cheese filling ingredients in a mixing bowl until well-blended. Divide into 4 portions; refrigerate until ready to use.

PREPARATION FOR CHICKEN:

Place chicken on a cutting board and split to open. Spread cheese filling evenly on both sides.

Fold one side over to the other and repeat with other breasts.

Place chicken in baking pan coated with cooking spray. Bake at 450 degrees F for 20 minutes or until juices run clear.

SIENA SAUCE:

Heat olive oil in a small sauce pot; add garlic and sauté for one minute (do not brown). Add bell peppers and sauté until al dente. Add olives and capers and stir. Add red wine and bring to a boil. Add remaining ingredients except basil.

Bring to a boil, reduce to low heat and simmer for approximately 30 minutes. Add basil to sauce and stir well; remove Siena sauce from heat.

Place one chicken breast and drained, cooked pasta on each plate. Evenly distribute Siena sauce over chicken and pasta. Garnish with chopped basil.

Serves 4

Sweet and Sour Pork

Sweet And Sour Pork
5 cups salad oil (for deep frying)
16 ounces diced pork
1 cup plus 1 tablespoon cornstarch (divided use)
1/4 cup ketchup
1/2 cup sugar
1/2 cup vinegar
1 tablespoon water
5 ounces diced pineapple
12 ounces peas

Heat a clean wok on high heat for at least 10 seconds and add the oil. Heat oil until it flows like water when the wok is moved.

Mix the diced pork with 1 cup of cornstarch, then deep fry the pork pieces in the oil for 5 minutes. Remove oil and pork and drain well, saving the leftover oil.

Return 1 tablespoon of the oil to the wok, and add ketchup, sugar and vinegar. Stir until sauce boils.
Add 1 tablespoon cornstarch and the water to the wok; this will help thicken the sauce.
Mix the sauce; and when it comes to a boil again, add the pineapple and return the pork to the wok. Stir well.

Sprinkle the peas on top, then serve. Enjoy!

Serves 2-3

Peachberry Buckle

This dense-yet-tender cake, with layers of both peaches and berries right in the batter, is topped with cinnamon-y streusel. Enjoy it warm, as a breakfast coffeecake; or à la mode, for dessert. It's a winner any time of the day.    Cake 1/4 cup (4 tablespoons) butter 3/4 cup sugar 1 large egg 1 teaspoon vanilla extract 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon nutmeg 2 cups Unbleached All-Purpose Flour 1/2 cup milk Filling 1 cup berries, chopped if large (e.g., strawberries, blueberries, blackberries or a mixture) 1 cup sliced peaches, peeled or not, your choice Topping 1/4 cup (4 tablespoons) butter 1/4 cup brown sugar 1/2 cup  All-Purpose Flour 1 teaspoon ground cinnamon 1/2 teaspoon almond extract pinch of salt Cake 2 ounces butter 5 1/4 ounces sugar 1 large egg 1 teaspoon vanilla extract 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon nutmeg 8 1/2 ounces King Arthur Unbleached All-Purpose Flour 4 ounces milk Filling 5 to 6 ounces berries, chopped if large (e.g., strawberries) 7 1/2 ounces sliced peaches, peeled or not, your choice Topping 2 ounces butter 1 7/8 ounces brown sugar 2 ounces King Arthur Unbleached All-Purpose Flour 1 teaspoon ground cinnamon 1/2 teaspoon almond extract pinch of salt Cake 57g butter 149g sugar 1 large egg 1 teaspoon vanilla extract 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon nutmeg 241g King Arthur Unbleached All-Purpose Flour 113g milk Filling 142g to 170g berries, chopped if large (e.g., strawberries) 213g sliced peaches, peeled or not, your choice Topping 57g butter 53g brown sugar 57g King Arthur Unbleached All-Purpose Flour 1 teaspoon ground cinnamon 1/2 teaspoon almond extract pinch of salt Directions 1) Preheat the oven to 350°F. Lightly grease a 9" round cake pan. 2) To make the cake: In a medium-sized mixing bowl, beat together the butter and sugar. 3) Beat in the egg and vanilla. 4) Stir in the baking powder, salt, and nutmeg. 5) Add the flour in three additions, stirring it in alternately with the milk, and beginning and ending with the flour. Set the batter aside while you make the topping. 6) To make the topping: Mix all of the ingredients until crumbly. Don't over-mix, or you'll get a smooth paste, rather than crumbs. 7) To assemble the buckle: Spread half the batter (about 10 ounces) in the prepared pan. Layer with the peach slices. 8) Fold the blueberries into the remaining batter, and dollop it on top 9) Sprinkle the topping over the batter. 10) Bake the buckle for 50 minutes to 1 hour, or until it's a deep golden brown and a cake tester or toothpick inserted into the center comes out clean. 11) Remove the buckle from the oven, and cool it on a rack. Serve warm, or at room temperature. Store at room temperature, wrapped in plastic, for several days; freeze for longer storage. Yield: 9 to 12 servings.

Spicy Southwest BBQ Sauce

Spicy Southwest BBQ Sauce
6 cloves garlic
2 cups ketchup
2 stalks celery
1 cup water
1/2 cup onion, chopped
1/2 cup brown sugar
1/2 cup butter or margarine
1/2 cup Worcestershire sauce
1/2 cup cider vinegar
3 tbsp chili powder
2 tsp instant coffee granules
2 tsp dried crushed red pepper
1/2 tsp Salt
1/2 tsp ground cloves

Bake garlic in a small baking pan at 350 degrees F for 20 to 30
minutes or until lightly browned. Cool and peel.

Combine garlic and remaining ingredients in a saucepan. Simmer for
20 minutes. Cool.

Process mixture in a blender until smooth. Makes about 4 cups.

White Bean and Asparagus Salad with Tarragon-Lemon Dressing

White Bean and Asparagus Salad with Tarragon-Lemon Dressing

 

Serves four to six
8 ounces dried white beans or 2 (15-ounce) cans Great Northern or cannellini beans
Salt
2 bay leaves, if using dried beans
1 pound asparagus
½ cup tarragon leaves
1 teaspoon packed finely grated lemon zest
2 garlic cloves, peeled
¼ teaspoon freshly ground black pepper
1 large lemon, juiced, plus more to taste
½ cup olive oil

1. If using canned beans, drain and rinse. If using dried beans, soak in plenty of water for six hours or overnight. Drain beans and transfer to a medium pot. Cover beans by two inches with water and add 1½ teaspoons salt and the bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1½ hours, depending upon what kind of beans you’re using. Drain.
2. Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1½ minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for five minutes, then drain. Pat dry and slice diagonally into ½-inch pieces.
3. In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped. Pour in olive oil. Process until mixture is well blended and bright green, about one minute.
4. In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.

Flaky Buttermilk Drop Biscuits

with shortcake season in full swing - I had to share this recipe!

Flaky Buttermilk Drop Biscuits

 

Makes 12

 

Note: Measure flour by spooning it into a measuring cup and leveling it with a knife.

1 1/4 cups unbleached all-purpose flour
3/4 cup white whole-wheat flour
2 teaspoons baking powder
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup unsalted butter
1 1/4 cups very cold, fat-free buttermilk
1 tablespoon canola oil

1. Preheat oven to 450 degrees. In a large bowl, whisk together flours, baking powder, sugar, salt and baking soda.

2. In a microwave, melt the butter. Add cold buttermilk, stirring until butter forms small clumps. Add oil, stirring to combine.
3. Add buttermilk mixture to flour mixture; stir with rubber spatula until just incorporated. Do not overmix. Batter will be very wet, but it will pull away from sides of bowl.
4. Line a baking sheet with parchment paper. Drop batter in 2-tablespoon mounds on the baking sheet. Bake until golden, about 11 minutes.

Lemon-Ricotta Pancakes

 Lemon Ricotta Pancakes

1-3/4 cups All-Purpose Flour
1 Tbl. Baking Powder
1 tsp. Kosher Salt
1-1/2 cups Buttermilk
2 ea. Eggs
1 tsp. Vanilla
2 Tbls. Vegetable Oil
2 cups Fresh Ricotta Cheese
4 Tbls. Granulated Sugar
2 Tbls. Lemon Zest (minced)
2-1/2 tsps. Vegetable Oil

Place the flour, baking powder and salt into a mixing bowl. Stir
all of the ingredients together until evenly combined.  Set aside.

Pour the buttermilk into another mixing bowl.  Add the eggs,
vanilla and oil into the bowl.

Add the ricotta cheese, sugar and lemon zest into the bowl with the
buttermilk.  Using a wire whisk, gently stir the ingredients
together until evenly combined.

Add the flour mix into the bowl with the buttermilk and ricotta
cheese.  Continue to fold the ingredients together until evenly
combined with a few small lumps remaining in the batter. Do not
over mix the batter.

Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick
pan.  Using a 4 oz. ladle, pour the batter onto the griddle or into
the non-stick pan, forming one pancake that is 6" in diameter.

Cook the pancakes for approximately 2-1/2 minutes or until the
edges begin to dry and puff up with little air bubbles will start
appearing over the top surface of the pancakes.

Flip each pancake over and continue to cook for another 1-1/2
minutes or until done.

Makes 8 Pancakes

Nutella Chocolate Espresso Kahlua Mousse

 Nutella Chocolate Espresso Kahlua Mousse1/2 teaspoon instant espresso powder
1 cup heavy cream
1/2 cup Nutella spread
2 tablespoons Kahlua coffee liqueur
Whipped cream, for garnish
Toasted nuts, for garnish

In a small bowl, stir the espresso powder into the heavy cream
until dissolved.

In the bowl of a stand mixer, or in a large bowl, add the espresso
mixture to the Nutella, then add the Kahlua. Mix with a whisk for 1
minute and scrape down the sides of the bowl. Continue beating
until softly whipped. Spoon into a serving bowl or glasses and
refrigerate for 2 hours.

Before serving, garnish with whipped cream and toasted nuts

Asian Sesame Chicken Salad

Asian Sesame Chicken SaladSalad:
2 wonton wrappers
2 Tbs. almonds, sliced
4 Cups romaine lettuce
1 Tbs. fresh cilantro, chopped
3 oz. boneless skinless chicken breasts, grilled and sliced

Dressing:
1/2 Cup rice vinegar
4 Tbs. sugar
2 Tbs.canola oil
1/2 Tbs. sesame oil
1/2 tsp. salt
1/2 tsp. sesame seeds
black pepper

Preheat the oven to 350°F.

Cut the wontons into 1/4 inch strips.

Heat the canola oil to 365°F in a heavy skillet.

Fry the wonton strips.

Toast the almonds in the oven for 5 minutes.

Toss then toast for 5 minutes more. Remove from oven and let cool.

To assemble the salad, in a large bowl, toss the romaine lettuce,
cilantro, wonton strips, chicken and dressing.

Top with the sesame seeds and almonds.

For the dressing: In a small sauce pan, heat the vinegar and sugar
until the sugar dissolves, stirring often. Let it cool completely.
Mix the oils together. Whisking constantly, pour in the oil mix to
make an emulsion.  Add salt, pepper and sesame seeds.

Roasted Garlic and Bean Dip

Roasted Garlic and Bean Dip

1 head garlic
2 Tbs olive oil
1/2 tsp olive oil
1 medium cooking onion, diced
1 Tbs finely chopped fresh sage
2 cups cooked white beans
1/2 tsp balsamic vinegar
1 tsp salt
1/2 tsp freshly cracked pepper

To roast garlic, remove papery outer layer of skin and trim a small
portion off the top of the head to expose cloves. Place on a square
of aluminum foil. Drizzle with 1/2 teaspoon of olive oil. Seal
package and place in a 400ºF oven for 40 minutes. Remove from oven
and let cool.

While garlic is roasting, heat the remaining olive oil in a
nonstick skillet over medium heat. Cook the onion and sage together
until the onions are soft. Set aside.

In a food processor combine the onion mixture, beans, vinegar, salt
and pepper. Squeeze roasted garlic from each clove and add to the
mixture. Process until smooth. (If necessary, add water to create a
smooth mixture.)

Serve warm or at room temperature with grilled bread and vegetables.

Braised Beef Short Ribs

Braised Beef Short Ribs6 (14-ounce) beef short ribs
Salt and black pepper
1/2 cup oil
2 onions, roughly chopped
2 carrots, roughly chopped
1 stalk celery, roughly chopped
1 head garlic, whole cloves peeled
2 tablespoons tomato paste
1 tablespoon flour
2 cups dry red wine
2 sprigs thyme
2 bay leaves
1 sprig rosemary
6 cups beef broth, divided
2 tablespoons butter
12 cups assorted mushrooms, cleaned but left whole
1 cup heavy cream

Heat oven to 325 degrees. Season  lightly with salt
and pepper. Heat a Dutch oven over high heat until hot. Add
vegetable oil and sear the short ribs on all sides. Remove the
short ribs and set aside on a plate.

Add the onion, carrot, celery and garlic to the Dutch oven and
cook, stirring frequently, until the vegetables are caramelized, 10
to 12 minutes. Reduce the heat to medium and skim any excess fat
from the top.

Stir in the tomato paste, then stir in the flour. Add dry red wine,
thyme, bay leaves, rosemary, the seared short ribs and enough beef
broth to cover the meat (add water if necessary), then bring to a
boil, skimming any fat off the top of the liquid as it cooks.

Cover the Dutch oven and place in the oven until the meat is
tender, about 2 1/2 hours, checking every 20 to 30 minutes to skim
excess fat off the top. Add additional broth or water as necessary
to keep the meat submerged in cooking liquid.

Meanwhile, heat a sauté pan over high heat and add the butter. When
the butter is melted, add the mushrooms. Cook until the mushrooms
are caramelized, stirring frequently, and season lightly with salt
and pepper. Remove from heat.

When the meat is fully cooked, carefully remove it and set aside on
top of the mushrooms.

On the stove top, bring the braising liquid back to a boil,
removing excess fat as necessary. Reduce the braising liquid to
about 4 cups, then strain. Place the liquid back into the Dutch
oven and add the cream. Season to taste and simmer over low heat
until the sauce thickens to a creamy consistency, about 15 minutes.
Gently stir in the meat and mushrooms before serving.

Serves 6

Shrimp Ceviche

 Shrimp Ceviche

1 pound lar shrimpge ( 20/16) , tail-on
3/4 cup fresh lemon juice
1 onion
1/2 bunch fresh cilantro
2 to 3 tomatoes
1/2 to 1 habanero pepper, stemmed and seeded
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
Sea salt, to taste

Bring a large pot of water to a boil. Add the shrimp and cook just
until they turn a light pink, about 1 minute. Drain immediately and
place in an ice bath to cool and stop the cooking process.

Peel and coarsely chop the shrimp and place in a medium bowl. Toss
the shrimp with the lemon juice and set aside for about 1 hour to
marinate.

While the shrimp is marinating, chop the onion, cilantro, tomatoes
and habanero pepper, and place in a large bowl.

After the shrimp has marinated (it should be whitish-pink and firm
throughout), drain the shrimp, reserving the liquid. Add the shrimp
to the large bowl. Stir in the cumin, pepper, oregano and garlic
powder, and season with one-fourth teaspoon salt. Taste, and add
back a little of the strained lemon juice to brighten the flavors,
and season again, if desired, to taste.

Makes 1 quart.