Last Minute Red,White And Blue Trifle

My daughter has been asked, at the last minute, to bring a dessert for a Fourth of July cookout. It seems the hostess underestimated the popularity of a lake house for tomorrow's fireworks display.   Seeing that she is working normal hours today, we thought this would be a cinch to make and great theater for the occasion.

This dessert is assembled in a spring form pan. Alternatively, you can layer everything in a trifle mold and use store bought pound cake instead of ladyfingers.  Sara Lee makes a good one.

Serves 8

Ingredients:

• 1 1/2 pounds raspberries (5 cups)
• 3/4 cup confectioners' sugar
• 1/4 cup fresh orange juice (from 1 large orange)
• 10 ounces mascarpone cheese (1 1/3 cups)
• 1 1/4 cups cold heavy cream
• 1/2 teaspoon pure vanilla extract
• Fine salt
• 20 to 24 ladyfingers (from a 7-ounce package), broken into 1-inch pieces
• 3/4 pound blueberries (2 1/2 cups)

Directions:

1. In a medium bowl, combine raspberries with 1/4 cup confectioners' sugar and orange juice. With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile, in a large bowl, stir together mascarpone and 1/2 cup confectioners' sugar until smooth. Whisk in cream, vanilla, and pinch of salt and whisk until soft peaks form, about 4 minutes.
   
   
2. Cut one or two pieces parchment 1 inch taller than side of an 8-inch springform pan and line inside of pan. Place half the ladyfingers in pan and top with half the raspberry mixture. With a small offset or rubber spatula, spread half the whipped cream over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, raspberry mixture, and whipped cream. Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, about
   3 hours (or, tightly covered with plastic, up to 3 days). To serve, unmold trifle and peel away parchment.
   

You can use cake sparklers on this trifle. They should only be used outdoors, according to package instructions; alternatively, look for sparkle candles, which will give you a similar look. Both are available from many online baking-supply stores.

Recipe adapted from Martha Stewart

Old Fashioned Blueberry Bars

One of my favorite summer treats from one of my favorite blogs, A Perfect Bite.  Perfect for barbecues and picnics.

Blueberry Crumb Bars

Ingredients:

3 cups all-purpose flour

1/2 cup light brown sugar

1/2 cup + 1/4 cup granulated sugar, divided use

1 teaspoon baking powder

1 cup cold butter (2 sticks or 8 ounces)

1 egg, beaten

1 teaspoon of vanilla extract

1/4 teaspoon salt

Zest and juice of one lemon

4 cups blueberries

4 teaspoons cornstarch

Optional: Confectioners' sugar for dusting



Directions:

1) Preheat the oven to 375 degrees F. Butter and flour a 9 x 13 baking pan.

2) In a medium bowl whisk together 3 cups of flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, baking powder, salt, and lemon zest. Use a pastry cutter or fork to cut in butter until mixture is in pieces no larger than a pea. Mix in egg and vanilla extract. Dough will be crumbly but stick together when squeezed. Pat half of the dough into the pan.

3) In another bowl, mix reserved 1/4 cup granulated sugar, cornstarch, and lemon juice. Add blueberries and gently toss them to coat. Pour blueberry mixture on top of the dough in pan. Then crumble remainder of dough evenly over surface of berries.

4) Bake in the preheated oven for 45 to 60 minutes, or until the top is slightly browned. Cool completely, then cut into squares. Dust with powdered sugar if using. Can be refrigerated for several days. Yield: 15 bars.

On The Grill...Soy Marinated Flank Steak

This weekend marks the official start of summer and barbecue season. Ladies and gentlemen rev up your engines and fire that grill!

 Prep Time 25 minutes


Total Time 25 minutes, plus marinating

Yield Serves 6

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Ingredients

1 cup soy sauce

1/4 cup packed light-brown sugar

3 tablespoons cider vinegar

1 tablespoon Worcestershire sauce

2 teaspoons Dijon mustard

1 teaspoon red-pepper flakes

1/4 teaspoon ground pepper

1 flank steak (about 2 pounds)

Vegetable oil, for grates


Directions

1. In a 9-by-13-inch baking dish, whisk together soy sauce, sugar, vinegar, Worcestershire, mustard, red-pepper flakes, and pepper. Place steak in dish and cover dish tightly with plastic wrap. Swirl dish so that marinade coats the top of steak. Refrigerate 1 to 2 hours, turning steak occasionally.

2. Heat grill to high. Remove steak from marinade, letting excess drip off. Pour marinade into a saucepan and simmer over medium-high heat until reduced by half, about 10 minutes.

3. Clean and lightly oil hot grates. Grill steak, covered, 6 minutes; turn, brush with glaze, and grill until medium-rare, 6 minutes more. Let rest 8 to 10 minutes before slicing.

Everyday Food, July/August 2009

A (Last Minute) Indoor Menu For A Soggy Labor Day!

If you live in the South or the Northeast, by now you know that all the plans you made last week for an outdoor BBQ just went out the window.  If you live on a lake and are expecting a small crowd you are frantic by now.

This happened to me years ago when I lived in North Carolina and we had a huge crowd for a pit barbecue on a Fourth of July.  A small house, a big soggy yard, a hundred people and downpours all day! That is one experience I never forgot, so since then I have always had a Plan B to resort to.

With everyone expecting barbecue for the holiday, here is something you can cook inside and make the day before (like today).  Trust me, you will never know the difference.

Plan A

Barbecue Oven Braised Brisket

My Mother's Potato Salad

Carrot Mint And Golden Raisin Salad

Blackberry or Peach Cobbler

Plan B

Rush to Costco and buy their Kirkland Pulled Pork.  It is fabulous, especially if you mixed it with homemade barbecue sauce.  As an alternative, use Sweet Baby Ray's barbecue sauce! 

Serve with Caraway Cole Slaw and make a batch of Chocolate Cheesecake Brownies!

If you have the right crowd, plan a poker game!

Image Allweatherbbq.com

Asian Beef Skewers

This should take care of my Asian yen for the weekend.  Although the recipe calls for Asian noodles or spaghetti, I would accompany with yellow rice with saffron!  Make sure you buy sirloin and not the meat  prepackaged for shish kabobs.  It makes a big difference.  Also, look in the international aisle for Thai red curry paste -- a puree of red chiles and garlic, often combined with coriander, ginger, and other flavors.

Prep: 20 minutes

Total: 20 minutes

Ingredients

Serves 4

Coarse salt

1/4 cup honey

1/4 cup packed light-brown sugar

1/4 cup soy sauce

3 tablespoons rice vinegar

1 tablespoon Thai red curry paste

3 tablespoons vegetable oil

1 1/2 pounds top sirloin beef cut into 1 1/2-inch cubes

1 red onion, quartered, layers separated

1 can (20 ounces) sliced pineapple in juice, drained, slices quartered

1 package (10 ounces) thin dried Chinese noodles or spaghetti

1/2 cup chopped fresh cilantro

1/4 to 1/2 teaspoon red-pepper flakes, for serving (optional)

Directions

1.Heat broiler, with rack set 4 inches from heat; line a rimmed baking sheet with aluminum foil. Soak four 12-inch (or eight 6-inch) wooden skewers in a pan of warm water; set aside. Bring a large pot of salted water to a boil.

2.Meanwhile, make sauce: In a small bowl, whisk together honey, brown sugar, soy sauce, 2 tablespoons vinegar, curry paste, and 1 tablespoon oil. Reserve half the sauce for serving.

3.Thread beef, onion, and pineapple onto skewers. Place on prepared baking sheet, and brush with sauce. Broil, brushing occasionally with sauce, until beef is medium-rare and onion begins to char, 7 to 10 minutes.

4.Meanwhile, cook noodles in boiling salted water, according to package instructions. Drain, and place in a medium bowl. Add cilantro and remaining vinegar and oil; season with salt, and toss to combine. Serve skewers with noodles, reserved sauce, and, if desired, red-pepper flakes.



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Recipe & Photo credit marthastewart.com

Chipotle Skirt Steak Tacos

If there is one thing we don't lack here at the lake are Mexican restaurants and grocery stores.  I haven't ventured out there yet, I'm still casing the joint. 

As I've mentioned before, nothing gets thrown out in my kitchen, and in my mind, whenever I cook something, particularly on the grill, there is always a plan for leftovers.

Skirt is one of my favorite cuts of meat.  I love to grill it the first night and serve it Argentinian style with chimichurri sauce, french fries and creamed spinach.  The leftovers, are usually destined for Mexican tortillas or tacos the next night...that is, if the dogs don't get to it first.  I am a sucker for a cute face, especially Lucy's and chances are that if its grilled, its gone.  Most of the time, I will leave a piece uncooked for the next night, especially if there is a marinade involved.

This recipe is from my friend Jaden at Steamy Kitchen.  She is one of the best food bloggers around and certainly one of the most hardworking.

Chipotle peppers are red jalapeños which are ripened, dried and smoked. On the richter scale of chili heat, they are considered medium. Canned with an adobo sauce, which is a mixture of spices, vinegar, garlic, tomato sauce and other chilies, the concoction becomes mighty marinade for steak tacos. If you’ve never used chipotle con adobo before, make the marinade with a single pepper first, taste and then add additional if you like more heat. The canned product can be found at any grocer in the Latin foods section.



Serves 4

Ingredients

2 lbs skirt steak

1/4 onion

2 cloves of garlic

1 tsp cumin

1 tsp coriander

1 tsp salt

1/2 tsp pepper

canned Chili en Adobo: 1-3 chipotle peppers + 2 tsp of adobo sauce (use more peppers if you like the heat)

1 Tbl chopped cilantro

accompaniments: corn tortillas, shredded cheese, avocado, sour cream, lettuce, lime wedges, salsa,


Directions

Puree a single chipotle pepper (not the whole can) + 2 tsp of the adobo sauce with the onion, garlic, cumin, coriander, salt and pepper. Taste and add more chipotle if needed. Stir in the cilantro. Throw it all in a zip lock bag with the skirt steak for at least 2 hours. Grill medium-rare. Cut the skirt steak into thin strips across the grain. Serve with taco accompaniments.

Note: I throw the corn tortillas directly on the grill 30 seconds, flip, add cheese, grill 30 seconds, remove. This melts the cheese oh-so-perfectly and chars the tortilla edges just a tiny bit for that crunch. Heating it also takes away some of the “rawness” that corn tortillas have when they are straight out of the bag.

From Steamy Kitchen

Last Minute Super Bowl Menu - Pulled Pork Sliders!

I am nuts about Pulled Pork, particularly North Carolina Pulled Pork Sandwiches with coleslaw on top.  When my children were small, we lived in North Carolina for seven years while their father worked for the chemical division of a large US multinational..

My son, Ted, the ribs and burrito king, was born in Asheville and now lives with his wife and baby here in Atlanta.  It was not until his wedding three years ago, by the shores of  a lake in N.C., that I first had a pulled pork sandwich.  On the day of the wedding, my daughter in law's grandmother gave the traditional  lunch for the wedding party and out of town guests and had a typical North Carolina BBQ catered by the best guys in town.   I was smitten at the first bite.  I only wished I had not been the mother of the groom on that memorable occasion for every time I sat down to enjoy it, someone approach me to say hello.  It is unquestionably the day I lost my heart to a pulled pork sandwich.  Now, whenever I see it on a menu , I order it;  and every time I see a recipe, I have to try it. Pulled Pork Sandwich Junkie, that's me.

I saw this recipe on the Williams Sonoma website, looking for their pulled pork sauce (I tell you, it never stops) which has gotten great reviews. It is exclusive to Williams Sonoma and from the looks of it, this recipe's sauce is very similar to the one they sell for $12.00.

Since most of us are going to be buried in snow, rain or sleet this weekend,  there is no way anyone is going to be thinking BBQ for the Super Bowl; that's why I'm posting this version which is braised on top of the stove and later in the oven.  I'll save the real McCoy for the summer.  In the meantime, if you want to see how it's done and laugh a little here's a great post

If you haven't planned ahead, this is a quick and easy fix for this weekend's Super Bowl. The recipe transforms the classic pulled pork sandwich into a small-size version that is perfect for serving at parties.  All you need is some beer, dessert and a plasma TV!

Cooks Note:  It is important that you buy pork shoulder and not butt, loin or picnic.  Wait until you see how inexpensive it is!


Ingredients:

1 Tbs. kosher salt

1 tsp. freshly ground black pepper

1/4 tsp. cayenne pepper

1 Tbs. paprika

1 tsp. mustard powder

3 1/2 lb. boneless pork shoulder

1 Tbs. vegetable oil

1 large yellow onion, halved and sliced 1/4 inch thick

4 garlic cloves, peeled and lightly smashed

1/4 cup tomato paste

3/4 cup cider vinegar

2 cups chicken broth

3 tsp. Worcestershire sauce

1/2 cup ketchup

1/4 cup firmly packed light brown sugar


For the coleslaw:

1 head green cabbage, cored, quartered and thinly sliced

1 1/2 Tbs. kosher salt, plus more, to taste

1/2 cup mayonnaise

1 1/2 Tbs. granulated sugar

1 Tbs. fresh lemon juice

1 tsp. celery seed

2 Tbs. cider vinegar

Freshly ground black pepper, to taste

2 carrots, peeled and julienned

36 Parker House rolls, halved


Directions:

In a small bowl, combine the salt, black pepper, cayenne, paprika and mustard powder. Rub the mixture evenly over the pork and let stand at room temperature for 1 hour.

Preheat an oven to 300°F.

In a 6-quart French braiser or Dutch oven over medium-high heat, warm the oil until almost smoking. Add the pork and brown on all sides, 5 to 6 minutes total. Transfer to a large plate. Add the onion, garlic and tomato paste to the pan and cook, stirring constantly, for 1 minute. Add 1/2 cup of the vinegar and the broth and bring to a simmer, stirring occasionally. Add the pork, cover and transfer to the oven. Cook, turning the pork every hour, until it is tender and a fork inserted into the meat yields little resistance, about 3 hours total.

Meanwhile, make the coleslaw: Put the cabbage in a large bowl, sprinkle with the 1 1/2 Tbs. salt and toss well. Transfer to a colander and let drain for 30 minutes. In a large bowl, whisk together the mayonnaise, granulated sugar, lemon juice, celery seed and vinegar, and season with salt and black pepper. Add the drained cabbage and carrots and toss to coat evenly with the dressing. Cover and refrigerate for 2 to 3 hours before serving.

Transfer the pork to a large platter or baking sheet and cover loosely with aluminum foil. Skim the fat off the cooking liquid. Set the braiser over medium-high heat, bring the liquid to a simmer and cook until reduced to 1 3/4 cups, 8 to 10 minutes. Whisk in the remaining 1/4 cup vinegar, the Worcestershire sauce, ketchup and brown sugar and simmer until the sugar dissolves.

Using 2 forks, shred the meat, discarding any fat, and transfer to a large bowl. Stir in the sauce. Place 2 Tbs. pork and 1 Tbs. coleslaw on the bottom of each roll, then cover with the tops of the rolls. Serve immediately. Serves 12.

Ted's BabyBack Ribs

If there is something I'm very proud of is having two children who are great cooks! My daughter Christina is the baker and her cookies are legendary not only in our family, but also with friends and neighbors. My son Ted, on the other hand, is the grill master. He used to be the burrito king but ever since he moved to Georgia he's developed into a great griller.

Last Christmas he got a smoker from his grandmother in law and since then, no one can touch him. About a couple of months ago, when I visited the family in Atlanta, he served me some of the best ribs I have ever had... no question!

Under his guidance and without a smoker I served these about a month ago and they were outstanding. If you don't have a smoker, he recommends cooking them in beer in a 250 degree oven sealed for about two hours. He makes his own rub (of course!) I had Emeril make mine. The barbecue sauce is all mine!

I am posting this early so you can start planning ahead for your Labor Day Weekend which is a week from tomorrow.

Ingredients

2 Slabs Pork Baby Back Ribs

1 can light beer

2 TB. Emeril's Rub for Pork

Barbecue Sauce (Recipe follows)


The night before you cook them, rub spice mixture over the ribs. I used Emeril's because it was the only good one I could find at the store I went to, but others will do too. Seal in tin foil paper and place in fridge. Before you cook then, open tin foil and pour 1 small can light beer. Reseal tight and place in the oven at 250 degrees for 2 hrs. Remove from the oven bring to room temperature and set aside until ready to grill. Remove from tin foil and place in a medium hot grill. Cook each side for 10 minutes. Brush barbecue sauce on one side and cook an additional 10 minutes. Do the same for the other side. You will be cooking a total of 40 minutes..10 mins. each side without sauce, 10 mins. each side with sauce. Let rest for 10 minutes. You can serve with leftover barbecue sauce on the side.


Barbecue Sauce

Makes 3 cups

1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon mustard powder
1 teaspoon red-pepper flakes
3 tablespoons light-brown sugar
2 cups ketchup
1/3 cup Worcestershire sauce
1/3 cup cider vinegar
1 tablespoon molasses
1/4 teaspoon ground black pepper


Directions

In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in mustard powder and red-pepper flakes; cook 30 seconds.

Reduce heat to medium-low; stir in sugar, ketchup, Worcestershire, vinegar, molasses, and black pepper. Cook, stirring occasionally, until thickened, 5 to 10 minutes.

I usually serve ribs with my potato salad and sliced tomatoes with balsamic and fresh basil. An Australian Shiraz or Argentinian Malbec goes well with it.