Cherry Tomato And Caramelized Onion Bites

This recipe comes from one of my favorite food blogs Passionate About Baking.  and is a great way to use the beautiful cherry tomatoes over ripening in my kitchen counter!


Prep Time: 15 minutes
Total Time: 40 minutes

Ingredients:

■ puff pastry

■2 red onions, sliced very fine {approx 150gm}

■1 tbsp butter

■1 tbsp olive oil

■150-200gm cherry tomatoes, halved

■ Few leaves of fresh basil chiffonade

■1 clove garlic, minced

■1 tsp white vinegar

■1 tbsp extra virgin olive oil

■Sea salt

■Freshly ground pepper



Directions:

1.Roll out the pastry into a 10.5″ X 10.5″ square. With a pizza cutter/pastry wheel, trim the edges and cut into 2.5″ squares {8 small}

2.Score a tiny border about 1/4 cm along the inside edge, taking care not to cut right through. Place on parchment lined baking tray and chill for about 30 minutes, until the topping is ready.

3.Gently sauté the finely sliced onions in 1tsp butter and 1 tbsp olive oil until golden brown and caramelised. Reserve in a bowl.

4.Toss the halved cherry tomatoes with the basil, garlic, 1 tbsp olive oil, vinegar, salt & pepper. Taste and adjust flavours. Set aside for a little while for the flavours to mature, about 10-15 minutes.

5.Preheat oven to 200C.

6.Take pastry out of fridge. Divide the caramelised onions between the bases, ensuring they stay within the scored edges.

7.Give the tomatoes a good stir, and top the onions with about 5-6 halves each, cut side up. Sprinkle with a little sea salt.

8.Bake for 15-20 minutes until golden and puffy.

9.Serve warm or at room temperature.

Gruyere And Parmesan Beignets

This delicious beignet recipe is courtesy of chef April Bloomfield.

Ingredients

Makes 60 beignets

1/2 cup (1 stick) unsalted butter

1 cup all-purpose flour

1 1/4 cups finely grated Gruyere cheese

1 1/2 cups finely grated Parmesan cheese

4 large eggs

Coarse salt

Vegetable oil, for frying

Directions

1.In a large pot over medium-high heat, bring 1 cup water and butter just to a boil. Whisk in flour and stir with a spatula to blend completely. Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment.

2.Add cheeses and mix on high speed until well combined. With mixer on low, add eggs, one at a time, mixing well after each addition; season with salt. Transfer batter to refrigerator and let chill for 30 minutes.

3.Drop tablespoon-size balls of batter about 1-inch apart onto 12-by-2-inch pieces of parchment paper; refrigerate until ready to serve, up to 3 days. Beignets may also be frozen for up to 1 month.

4.Fill a large heavy-bottomed pot 4 inches high with oil. Heat oil until it reaches 350 degrees on a deep-fry thermometer. Working in batches, carefully place entire piece of parchment into hot oil. Using tongs, carefully remove parchment from oil and discard. Fry beignets until golden and crisp, 3 to 5 minutes. Serve immediately.

From The Martha Stewart Show, April 2009

A Belmont Stakes Appetizer...Clams Casino

Contrary to popular belief, Clams Casino originated in Narragansett, Rhode Island and are typically served as an appetizer in New England.  Although there are many variations, the most common ingredients are bacon, white wine, onion and peppers.  Sometimes breadcrumbs are added at the last minute; other times, as in this recipe, they are skipped.  Frankly, I think breadcrumbs make this dish insipid and soggy and prefer them this way.

What I like about this recipe is the fact that you can make the butter ahead,  freeze it,  and bring it out at the last minute.  Use what you need and save the rest for another time.

I am making Clams Casino this weekend as part of my New York menu for the Belmont Stakes.  Check out the recipe in Lindaraxa's Garden for the Belmont Breeze cocktail.

Topneck Clams Casino

(Recipe will yield enough to cover about three dozen clams.)


Ingredients

1 tbsp. pimento, well-drained

1 tbsp. green pepper

1 tbsp. parsley, chopped fine

1 lb. Salted butter, softened

1 tbsp. shallots, peeled and minced

2 tbsp. garlic, peeled and minced

2 tbsp. sauvignon blanc

½ tsp. Worcestershire sauce

¼ tsp. Old Bay seasoning


Directions

1. In a food processor, pulse the pimento, green pepper and chopped parsley. Drain mixture after mincing is complete.

2. In a mixer with a bowl and paddle attachment, mix butter on medium speed for five minutes, stopping and scraping the bowl sides and paddle after 2½ minutes.

3. Add all ingredients and mix at low speed for three minutes, stopping and scraping the bowl sides and paddle after 1½ minutes. Mix again for 30 seconds to be sure all ingredients are thoroughly incorporated.

4. Roll into parchment paper to create a 2-inch-diameter log. Twist ends tightly to ensure butter is totally sealed.

5. Label, date and freeze until needed.

6. Preheat broiler and place shelf second highest setting from top.

7. Open six (enough for one serving) topneck clams from Long Island Sound.

8. Place on sheet pan, put ½-inch slice of casino butter on top of each clam.

9. Put a 1-inch slice of bacon on top of each slice of butter.

10. Place tray of clams under hot broiler and cook about two minutes or until top side of bacon starts to crisp up. Then remove tray from broiler, flip bacon over and finish cooking the bacon until crispy — about two additional minutes.

11. Remove tray and place clams on warm plate. Serve with lemon wedges


Photo: Jaden Hair, Steamy Kitchen 

Tex-Mex Shrimp Cocktail

If you live in the South, the chances of finding a jar of hot pepper jelly in your pantry are prety good.  It doesn't matter what time of the year it is...it will be there. 

Hot pepper jelly served over cream cheese accompanied with crakers is something I  served all the time as an hors d'oeuvre when I lived in North Carolina in the early 70's.  It was a staple of dinner parties, usually served with Triscuits of all things.  Most of the time we used green pepper jelly except for Christmas when we all switched to red or did a combination of red and green.  

That's the only use I have ever found for this addictive jelly until a couple of months ago glancing at an issue of Southern Living I came across this recipe for shrimp cocktail.  It is really a Tex Mex version of pickled shrimp and another great excuse to keep a jar in the pantry.

Yield: Makes 4 to 6 servings


Ingredients

1/4 cup hot red jalapeño pepper jelly

1 tablespoon lime zest

1/4 cup fresh lime juice

1 pound peeled, large cooked shrimp (31/40 count)

1 cup diced mango

1/2 cup diced red bell pepper

1/4 cup chopped fresh cilantro

1 small avocado, diced

Garnishes: lime slices, fresh cilantro sprigs

Preparation

1. Whisk together first 3 ingredients. Pour into a large zip-top plastic freezer bag; add shrimp and next 3 ingredients, turning to coat. Seal and chill 4 hours, turning occasionally. Add avocado. Garnish, if desired.



Source and Photo: Southern Living

3 Ingredients And A Loaf Pan...Pesto Sun Dried Tomato Terrine

In't that the recipe for a perfect appetizer?

There's a loaf pan lurking in the back of most pantries (if not, tin versions are sold in most markets), and employing it to make this impressive looking, but deceptively easy terrine is a good use for it. Just a few supermarket ingredients is all it takes.



Ingredients

1 (6- to 7-ounce) container prepared basil pesto; about 1/2 cup total

1 (8- to 8.5-ounce) jar sun dried tomatoes in oil (with or without herbs); about 1 cup total

Vegetable oil for brushing

4 (8 -ounce) packages Neufchatel cheese (light cream cheese), softened at room temperature

Accompaniment: baguette slices or crackers

Special equipment: an 8- by 4- or 9- by 5-inch loaf pan

Directions


Drain pesto in a fine-mesh sieve to remove excess oil (reserve oil for another use*). Pulse tomatoes in a food processor or blender to a chunky puree, then drain in a clean sieve to remove any excess oil*.

Lightly brush loaf pan with some vegetable oil. Line inside of pan with plastic wrap, leaving a 2- to 3-inch overhang.

Cut one (8-ounce) package cheese into thirds. Spread the contents of 1 (8-ounce) package plus 1/3 of a second package into the bottom of pan, using the back of a spoon to spread evenly. Spread drained pesto over bottom layer. Spread another 8 ounces plus 1/3 package of cheese over pesto. Spread sun dried tomatoes over second cheese layer, then spread remaining cream cheese over tomatoes. Enclose top with plastic overhang, pressing and smoothing top lightly.

Chill until firm, about 6 hours. Peel off top wrap and invert onto a plate, then peel off plastic wrap. (Sides and top of terrine can be smoothed evenly with the back of a small offset spatula or side of a knife if desired.) Bring to room temperature 30 minutes before serving.

*Excess oil can be drizzled over steamed vegetables or used to make a vinaigrette.

 Make ahead: Terrine can be made up to 2 days ahead


 http://www.kitchendaily.com/recipe/pesto-sun-dried-tomato-terrine-149801/#ixzz18Wp9TbxB

Layered Roasted Red Pepper Spread

Although my Mom hardly ever cooks anymore, she still loves to cut out recipes from magazines.  Here's one she sent me, just in time for the holidays.

prep time 15 min
total time 1 hr 15 min
makes 1-1/2 cups spread or 12 servings

Ingredients


1/4 cup roasted red peppers
 5 pitted black olives, chopped
1 tub (12 oz.) PHILADELPHIA Cream Cheese
1/4 cup lightly packed fresh basil
 1 clove garlic, peeled
 2 Tbsp. PLANTERS Sliced Almonds,
 toasted RITZ Crackers

Directions

CUT star shape from 1 pepper, using 1/2-inch cookie cutter; set aside. Chop pepper trimmings and remaining peppers; combine with olives.

USE pulsing action to blend cream cheese spread, basil and garlic in blender until smooth. Wash cream cheese tub; line with plastic wrap, with ends extending over side of tub.

SPOON 1/2 cup cream cheese mixture into tub; top with olive mixture and remaining cream cheese mixture. Press firmly into cup with back of spoon.

REFRIGERATE 1 hour. Unmold cheese spread onto plate; discard plastic wrap. Top cheese spread with nuts and pepper star. Serve with crackers.

Recipe & Photo Kraft Foods

Candied Walnuts

These are wonderful to have around the house at Christmas time.  Add to salads. serve with cheese or simply enjoy them by themselves.  They also make simple and inexpensive holiday gifts! click here for ideas.

Ingredients

Nonstick vegetable oil spray

1 cup walnuts (about 3 1/2 ounces)

2 tablespoons light corn syrup*

1 tablespoon sugar

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Generous pinch of cayenne pepper


Preparation


Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine walnuts and all remaining ingredients in medium bowl; toss to coat. Spread nut mixture on prepared baking sheet (some nuts may clump together). Bake until nuts are deep golden and sugar mixture is bubbling, stirring occasionally to break up clumps, about 15 minutes. Cool completely on baking sheet. (Can be made 3 days ahead. Store in airtight container.)

*Some people prefer to add maple syrup.

Easy Mushroom Pate - Great for Cocktails!

From Steamy Kitchen comes this wonderfully simple and delicious appetizer!

A great vegetarian pate that only takes 15 minutes to prepare. Great for spreading on little toast rounds or bread. The secret ingredient is a little touch of good quality balsamic vinegar. I have also added two cloves of mashed garlic to flavor the oil.  Make sure you remove them before adding the mushrooms.

This recipe makes a nice big batch, enough for a dinner party. If you want a more smooth, silky pate, add more olive oil.


Prep Time 2 Minutes
Cook Time 15 Minutes
Difficulty Easy 

Ingredients

8 ounces Sliced Mushrooms (any)

1 whole Onion

2 garlic cloves, mashed

2 Tablespoons Minced Fresh Parsley

¼ cups Olive Oil, Divided

1 teaspoon Sea Salt Or Kosher Salt (1/3 Teaspoon Table Salt)

¼ teaspoons Freshly Ground Black Pepper

1 Tablespoon Balsamic Vinegar

Preparation

1. Heat a large saute pan or frying pan over medium heat. When hot, add just 2 tablespoons of the olive oil and swirl to coat. Add the garlic and saute 2-3 minutes.  Add the onions and saute until softened, about 2-3 minutes.  Remove garlic.

2. Add the sliced mushrooms and saute until the mushrooms and onions are browned, about 8 minutes. Makes sure you don’t burn the onion (you can keep the heat on low if you need to).

3. Add the balsamic vinegar and the parsley. Season with salt and pepper to taste.

4. Pour all ingredients into a blender or food processor. Add the remaining 2 tablespoons of olive oil and chop very finely until almost like a paste. Taste and season with more salt if needed.

Pancetta Crisp with Goat Cheese & Pear

An elegant appetizer just in time for Fall.  Although I haven't done so, I would think you could substitute Roquefort cheese or blue cheese for the goat cheese. Also make sure you buy pears that are still firm and drizzle a few drops of lemon juice over them so they don't loose their color.


Yield: Makes 6 servings


Ingredients

12 thin slices pancetta (about 1/3 lb.)

1 Bartlett pear

1/2 (4-oz.) package goat cheese, crumbled

Freshly cracked pepper

Honey

Garnish: fresh thyme sprigs

Preparation

1. Arrange pancetta slices in a single layer on an aluminum foil-lined baking sheet.

2. Bake at 450° for 8 to 10 minutes or until golden. Transfer to a paper towel-lined wire rack using a spatula. Let stand 10 minutes or until crisp.

3. Core pear with an apple corer. Cut pear crosswise into 12 thin rings. Arrange on a serving platter. Top evenly with pancetta and goat cheese; sprinkle with pepper. Drizzle with honey just before serving. Garnish, if desired.

Recipe courtesy of Southern Living 2007

Cowboy Caviar

photo The Sweets Life

Yesterday while I was making a comment on a fellow blogger's site, I came upon this recipe.  It wasn't the first time I had come across Cowboy Caviar... it has been popping recently all over the place.  Every recipe I checked was slightly different, some had black eyed peas, others black beans -  some used red wine vinegar, others lime juice, and so on.  The one constant was corn and fresh chopped tomatoes, but then again, my neighbor brought me some last week that used Rollo tomatoes which are canned and hot!

The funny part is I have been making this for years, or something very close to it, as an accompaniment to tortilla chips, salsa and sour cream. I just didn't know it had a name!  It's a great appetizer for the summer, especially when you are going on a picnic by foot or by boat, like we will be doing on the Fourth.

If you want to check another recipe, go to my fellow blogger The Sweets Life and check out her version. The difference is in the dressing and the fact she uses green onions, instead of red.  When I make mine next week I am going to try that!


Ingredients:

Dressing-

1 Tbsp red wine vinegar           

2 T lime juice

2 T olive oil

1/2 t salt

1/2 t ground pepper

red pepper flakes to taste



1 firm ripe avocado, cut into 1/2 inch cubes

1 can black beans, drained and rinsed

1 can corn

2/3 cup sliced green onions OR
      1/2 Cup red onion chopped

2/3 cup fresh cilantro, chopped

1/2 lb coarsely chopped Roma tomatoes


Directions:

1. Mix dressing ingredients and set aside.

2. Combine black beans, corn, green onions, cilantro, tomatoes, and avocado into a small bowl.

3. Add dressing and mix gently. Sprinkle salt to taste. Serve with tortilla chips.

Cocktail Cheese Wafers

There is nothing more Southern than these cheese wafers.  I love to make a batch  to have with cocktails in the evening, particularly when I have weekend guests.  They keep, baked,  in a tin box for a week or two or you can just stick the uncooked dough in the freezer to slice as needed.  They are also a nice hostess present to bring to the lake or the beach.


Yield: About 60 wafers


Ingredients

1 cup flour

1 stick butter, softened

½ lb. extra sharp Cheddar cheese, grated

½ teaspoon cayenne pepper

¼ teaspoon salt

Pecan halves


Directions

1. Preheat oven to 400°.

2. Mix flour and butter, then add cheese and seasonings. Form into a roll (approximately 1 inch in diameter). Wrap the roll in wax paper and chill at least several hours or overnight. Slice into thin wafers, top each with a pecan half, and bake about 8 minutes.

*I placed butter sliced into 8 pieces and grated cheese in food processor, pulsed 3 or 4 times to integrate. added flour sifted with cayenne and salt and pulsed about five more times to combine.

Sensational Shrimp Mold

I saw this recipe yesterday on the Food Channel and knew I had to try it.  It is simply yummy, although I thought it needed some tweaking here and there.  I increased the green onion from 1 chopped to 2 and also added some Old Bay Seasoning. I think you will be most pleased with the results.

You can also serve unmolded as shown above.

Yield: 6 to 8 servings



Ingredients

1 teaspoon salt

1 pound small or medium shrimp

1 (8-ounce) package cream cheese, softened

1/2 cup mayonnaise

2 green onion, finely chopped, white and green parts

2 teaspoons Dijon mustard

Dash hot sauce

1/2 tsp. Old Bay Seasoning

Dash black pepper

Directions

Bring 2 cups of water and 1 teaspoon salt to a boil in a medium saucepan and add the shrimp. When the water returns to the boil, turn off the heat, cover the pot, and allow the shrimp to sit for 5 minutes. Drain, peel and devein.

Place the shrimp in a food processor and pulse about 8 to 10times, until they are finely chopped but not mushy. Mix together the cream cheese, mayonnaise, green onion, mustard, hot sauce, Old Bay and pepper in a bowl until well combined; stir in the shrimp.

Line a 2-cup mold or glass bowl with plastic wrap, leaving lots of overhang. Place the shrimp mixture into the mold, packing tightly with a spatula. Cover with plastic wrap overhang and chill in the refrigerator for at least 2 hours or overnight.

When ready to serve, unwrap the overhang and invert the mold onto a plate. Remove the plastic wrap. Allow to come to room temperature before serving with water crackers or another favorite snack cracker.

Recipe: Paula Deen

Stuffed Mushrooms

It's been ages since I made these but a recent article in the New York Times prompted me to try them again.

Here’s how I make them (figure five or six ounces of medium-sized mushrooms per person). Preheat the oven to 375 degrees.

 For a pound of mushrooms mince a large shallot and sweat it in olive oil with salt and chopped thyme leaves. At this point you can also add some finely diced prosciutto or speck.

Meanwhile, remove the stems from the mushrooms by pushing them one way then the other: they should pop out fairly cleanly, but if a lot is left behind you can pick it out with a finger or a little spoon. Mince these fairly fine, either with a knife or in a food processor — but do not make a puree, just tiny pieces.

Once the shallots are soft, add the chopped mushroom stems and cook over medium-low heat until much of their liquid has disappeared. Let the mushroom mixture cool, add a small handful of grated parmesan (optional) and a larger handful of dryish breadcrumbs: if yours are too fresh, you can toast them in an oiled skillet, being careful not to let them burn. At this point you can add pepper and perhaps chopped parsley or a little more thyme. Check for salt.

Put olive oil into a baking dish and roll the mushroom caps in it to grease them. Using a teaspoon, fill the caps with stuffing, not too tightly. The amazing thing is that there will always be just the right amount, with maybe half a teaspoonful left over for the cook. Sometimes, I make a small (1/8-inch) dice of good bread and sauté it in olive oil until crisp, then top each filled mushroom with a few of these, for crunch.

Bake for 30 minutes or so, and serve tepid.

Adapted from The New York Times

Scalloped Oysters

This old time favorite makes a delightful appetizer, particularly at this time of the year!

Yield: 8 to 10 servings

Ingredients

1/2 cup butter or margarine

4 1/2 cups crushed saltine crackers

2 (12-ounce) containers fresh oysters, undrained

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon chopped fresh parsley

1 1/4 cups half-and-half

2 tsps sherry

1 tsp Worcestershire Sauce

Paprika


Preparation

Melt butter in a skillet; add cracker crumbs, and cook, stirring constantly, until lightly browned.

Drain oysters, reserving 1/2 cup liquid. Place half of crumbs in a lightly greased 2-quart baking dish; add oysters. Sprinkle with salt, pepper, parsley, and remaining cracker crumbs.

Combine reserved oyster liquid and half-and-half, sherry and worcestershire sauce; pour over cracker crumbs. Sprinkle with paprika.

Bake at 350° for 35 to 40 minutes.

Thai Fried Chicken Wings With Hot And Sour Sauce

This delicious recipe is courtesy of Jean-Georges Vongerichten and can be found in his cookbook "Asian Flavors of Jean-Georges." Most of what you'll need can be purchased in Asian and Indian markets or in the Internet. 

Don't be intimidated by some of the ingredients.  If you can't find them easily, there are simple substitutions that will not greatly affect the end result.  For instance, galangal is an exotic type of ginger... you can use regular ginger.  Tamarind paste can be substituted with Worcesterhire Sauce and if you cannot find palm sugar substitute light brown sugar.  Do get rice flour, there is no substitute for the crispiness you get from it.  I am noticing that it is being used more and more in recipes that require breading for frying.  You can also leave out the belacan powder, it's only an 1/8 tsp. so it won' t affect the taste too much.

I am usually very much against substitutions.  If you don't have the ingredients, skip it and go on to something else.  I hate it when I give out a recipe for shrimp and they substitute chicken as an example, or omit this and add that. Then they say the recipe was not as good as they thought!! This is a different situation.  Here you have a famous chef who needs to come out with something special and yes, if you use all of these esoteric ingredients, it will be special, particularly to those who have grown up eating it.  But let's face it, most of us reading this blog are not Thai.  One thing though, if you do not live in an area where mangoes are available when you decide to make it, wait to add them until they come in season. That does make a difference.  Goya has some pretty good canned mango slices, but there is nothing like the real thing, specially  in season. 

This is a fantastic recipe and one that will go well as part of any Super Bowl party.

Makes 4 servings

Ingredients

1/2 cup soy sauce

1/2 cup fresh lime juice

2 tablespoons nam pla (Thai fish sauce)

3 cloves garlic, crushed

2 fresh red Thai chiles, thinly sliced

1 tablespoon sugar

2 pounds chicken mini drumsticks from chicken wings, or chicken wings, separated at the joint

1 ripe mango, cut into 1-inch slices

2 teaspoons salt

Grape seed or corn oil, for frying

1/2 cup cornstarch

1/2 cup rice flour

1/4 cup chopped fresh mint leaves

Hot-and-Sour Sauce

Directions

In a medium saucepan, combine soy sauce, lime juice, nam pla, garlic, chiles, and sugar. Bring to a boil over medium heat, stirring occasionally. Let cool completely.

Place drumsticks in a shallow baking dish. Pour over soy sauce mixture and toss until chicken is well coated. Cover with plastic wrap and refrigerate at least 1 hour.

Meanwhile, in a small bowl, toss mango slices with salt. Let stand 30 minutes.

Add enough oil to a deep, heavy-bottomed pot to reach a depth of 3 inches. Heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Remove chicken from marinade and pat dry.

In a shallow dish, mix together cornstarch and rice flour. Working in batches, dredge chicken in cornstarch mixture and carefully add to hot oil. Cook until crisp, browned, and cooked through, about 10 minutes, adjusting heat as necessary to maintain temperature.

Transfer chicken to a paper towel-lined plate to drain. Place hot-and-sour sauce in a large bowl; add chicken and toss to coat. Serve immediately with salted mango and mint leaves.

Hot And Sour Sauce

Ingredients

1/4 cup grape seed or corn oil

1/2 cup thinly sliced shallots

1/4 cup thinly sliced garlic

2 tablespoons chopped dried red finger chiles

1/2 fresh red Thai chile

1 piece fresh galangal (1/4 inch), peeled and cut crosswise into 1/4-inch slices (ginger)

1/8 teaspoon belacan (shrimp paste) (optional)

1 1/2 tablespoons palm sugar (or light brown sugar)

2 tablespoons tamarind paste (or Worcestershire Sauce)

2 tablespoons red-wine vinegar

2 tablespoons fresh lime juice

3/4 teaspoon nam pla (Thai fish sauce)

3/4 teaspoon salt

Directions

Heat oil in a medium saucepan over medium heat. Add shallots and garlic. Cook, stirring, until deep golden brown. Add remaining ingredients and bring to a boil.

Reduce heat to a simmer and cook, stirring, for 1 minute. Remove from heat and transfer mixture to the jar of a blender. Carefully puree until smooth. Transfer to a large mixing bowl; set aside until ready to use.

Jalapeno Popper Dip

Get ready for the Super Bowl!!  If you bring this along, you'll be the hit off the evening...forget the game!


Ingredients


2- 8 ounce packages cream cheese, room temp
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1/2 cup Parmesan cheese
1- 4 ounce can chopped green chilies
1- 4 ounce can sliced jalapeños- double if you like heat
1 tsp. Worcestershire Sauce
1 cup panko bread crumbs
1/2 cup Parmesan cheese
1/2 stick butter, melted


Directions

 In a food processor add the first 7 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2 quart casserole. In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese. Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise will separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette. Serves 8-10.

Note:  You can substitute cheddar cheese for the mexican blend as a variation

Gravlax...A Delightful First Course for New Year's!

If you want a simple appetizer for New Year's or a simple light lunch year round, this is it!

Serves 8 – 10



Ingredients

2 tbsp. white peppercorns

1 tbsp. fennel seeds

1 tbsp. caraway seeds

2⁄3 cup kosher salt

1⁄3 cup sugar

2-lb. center-cut, skin-on salmon filet

1 cup dill sprigs, plus 1/3 cup chopped dill

1⁄4 cup aquavit (optional)

Mustard-Dill Sauce


Directions


1. In a small food processor, pulse peppercorns, fennel seeds, and caraway seeds until coarsely ground; combine with salt and sugar. Stretch plastic wrap over a plate; sprinkle with half the salt mixture. Place salmon filet on top, flesh side up. Cover with remaining salt mixture, dill sprigs, and aquavit.

2. Fold plastic wrap ends around salmon; wrap tightly with more plastic wrap. Refrigerate the fish on the plate for 48–72 hours, turning the package every 12 hours and using your fingers to redistribute the herb-and-spice-infused brine that accumulates as the salt pulls moisture from the salmon. The gravlax should be firm to the touch at the thickest part when fully cured.

3. Unwrap salmon, discarding the spices, dill, and brine. Rinse the filet under cold running water and pat dry with paper towels. Cover a large plate with the chopped dill. Firmly press the flesh side of the gravlax into the dill to coat it evenly.

4. Place gravlax skin side down on a board. With a long, narrow-bladed knife (use a granton slicer if you have one; the divots along the blade make for smoother, more uniform slices), slice gravlax against grain, on the diagonal, into thin pieces. Serve with mustard–dill sauce or on knäckebröd with minced onion. Refrigerate any remaining gravlax, wrapped in plastic wrap, for up to 2 weeks.

Mustard Dill Sauce


2 tbsp. dijon mustard

1 tbsp. fresh lemon juice

1 tbsp. red wine vinegar

1 tsp. sugar

5 tbsp. extra-virgin olive oil

2 tbsp. heavy cream

1 tbsp. finely chopped fresh dill


1. Whisk together dijon mustard, lemon juice, vinegar, and sugar in a medium bowl. While whisking, slowly drizzle in olive oil until smooth.

2. In a separate bowl, vigorously whisk heavy cream to stiff peaks. Gently fold the whipped cream and dill into the mustard sauce.


MAKES 2⁄3 CUP



This article was first published in Saveur in Issue #112

Kick Off Football Season With Kentucky Beer Cheese

A great appetizer for football season or Derby Day! This has always been one of my favorite spreads, together with the Pimento Cheese spread posted in Lindaraxa's Garden. There are as many variations of this spread as there are of chili, some with cream cheese, others with mayo, take your pick! But this one is my adapted recipe from a couple of good sources and the one I serve most often. Make it as hot as you dare. I like mine just hot enough to have a bite.


Makes about 2 1/2 Cups


Ingredients

1/2 lbs Extra Sharp Cheddar Cheese
1 8 oz. cream cheese
1 garlic clove, minced
1 TB minced fresh chives
2 Tb minced onion
1/2 tsp. dry mustard
1 TB Worcestershire Sauce
pinch of cayenne
Tabasco Sauce to taste
1/4 tsp. salt
1 C lager beer


Procedure

Shred Cheddar finely in a large mixing bowl, add cream cheese and mash with a fork until well blended. Add the garlic, chives, onion, mustard, Worcestershire Sauce, Tabasco, cayenne and salt and beat in an electric mixer until well blended. Gradually add the beer until spread is smooth (to transform into a dip, add about 1/4 C more beer).

Scrape into a crock, cover tightly and chill overnight.

Serve with toast points, crackers or rye rounds. (as a dip, serve with raw vegetable sticks)

Labor Day Weekend...The Menu

Well, it's here, the last weekend of the Summer. Fall is in the air, even in Miami!

For us here in Florida it is really a non event, but I remember how much I used to hate it when I lived in New England. Even though the beautiful Fall season is just around the corner, Labor Day and September always mean the end of grilling, weekends at the beach, dinner on the patio, gardening and all the outdoor things we like to do. And if you are a kid, yucks, back to school time. Here in Florida, it is a time for hurricanes, boarding up and stocking up. Hopefully, it will be a quiet season just like the last two. No, Labor Day is definitely not worth the extra day off.

For this holiday, the main dish is Baby Back Ribs. For the sides I suggest a couple of salads already posted, and for dessert, well it's got to be peaches, so take your pick!

Don't despair, Fall is around the corner and apple season is about to begin. You can have a drink on that!

Here are some of the recipes I suggest you consider for this holiday:


Labor Day Menu & Suggestions


The Perfect Bloody Mary

Fiesta Salsa & Tortilla Chips

Irresistible Clam Dip

Ted's Baby Back Ribs

My Mother's Potato Salad

Bobby Flay's Cole Slaw

Tomatoes with Balsamic Olive Oil & Basil

Corn on the Cob

Peach Blueberry Crumble

Peach Crumb Pie

Peaches & Raspberries & Blueberries in Prosecco
with
Amaretti Cookies


The Baby Back ribs will be up Monday 8/24 after 3:00 am for subscribers and the Peach Crumb Pie on Wednesday 26th.