Hot Black Bean Dip With Chipotle

This is a great Super Bowl party dip that can be fully assembled up to two days ahead. Keep covered and refrigerated until ready to bake.


Serves ten to twelve.


Ingredients

2 Tbs. extra-virgin olive oil; more for the baking dish

2 medium tomatoes, cored and cut into medium dice

2 tsp. kosher salt; more as needed

1 large yellow onion, finely diced

3 large cloves garlic, minced

1 Tbs. chili powder

2 15-1/2 oz. cans black beans, rinsed and drained well

2 canned chipotles en adobo, minced (about 1 Tbs.), plus 3 Tbs. adobo sauce

3 Tbs. cider vinegar

1-1/2 cups fresh or frozen corn kernels (if frozen, thaw first)

1-1/2 cups (6 oz.) grated sharp cheddar cheese

1-1/2 cups (6 oz.) grated Monterey Jack cheese

3/4 cup chopped fresh cilantro

Freshly ground black pepper

Tortilla chips for serving


Method


Heat the oven to 425ºF. Grease a 1-1/2 qt. baking dish with oil and line a baking sheet with foil. Set the tomatoes in a colander over the sink and sprinkle with 1 tsp. of the salt.

Heat the oil in a large (12-inch) skillet over medium-high heat until shimmering hot. Reduce the heat to medium, add the onion, sprinkle with 1 tsp. salt, and cook, stirring, until softened and translucent, 4 to 6 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Add half of the black beans, the chipotles and adobo sauce, and 3/4 cup water and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes.

Transfer the bean mixture to a food processor, add the vinegar, and process until smooth. Let cool for a couple of minutes and then transfer to a large bowl. Add the rest of the beans, the tomatoes, corn, half of each of the cheeses, and 1/2 cup of the cilantro. Mix well and season to taste with salt and pepper.

Transfer to the baking dish and sprinkle with the remaining cheese. Bake on the foil-lined baking sheet (to catch drips) until the cheese melts and browns around the edges, about 15 minutes (longer if refrigerated). Sprinkle with the remaining cilantro and serve with the tortilla chips for dipping.

Check out the Tequila Mexican Cheese Dip  and past Super Bowl Menus and Recipes in Lindaraxa


by Tony Rosenfeld, Fine Cooking

photo: Scott Phillips

A Break From Winter...Sunday On The Lake And A Bath!

Hard to believe a couple of weeks ago we were bracing for a winter storm that dropped 8 inches in Northern Georgia and kept us all home bound for a week! 

After a quick lunch, and with temperatures hovering near the 70 degree mark, we hurried down to the lake to catch a couple of hours on the boat.  It was pretty quiet out there except for the hardy sailors and the determined  fishermen.



So happy...if only they knew what awaits them at home!



Why do I think you are hiding something from me?!





Did we hear the word bath? we can spell, you know...

There must be a way I can get off this boat...like soon!

How can you say you love me and still give me a bath

My worst fears come true...

How would you like it if I took a picture of you naked in the bathtub! eh?!

Cold Sesame Noodles

This is something that can be prepared and served on the weekend, placed in plastic containers and enjoyed for lunch at the office the next day.  You can substitute broccoli for the snow peas and add leftover chicken or shrimp for a heartier salad.

I like to serve this also in the summer for lunch either at home or on the boat.

Ingredients

Serves 4

Coarse salt

1 pound spaghetti

8 ounces snow peas, slivered lengthwise

1 red bell pepper, cut into long thin strips

1/2 cup smooth peanut butter

2 cloves garlic

1 jalapeno pepper (seeds removed, if desired)

1/4 cup soy sauce

1/4 cup rice vinegar

2 tablespoons toasted sesame oil

1/4 teaspoon salt

Directions


1.In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Drain and rinse with cold water. In a large bowl, combine pasta with snow peas and bell pepper.

2.In a blender, puree peanut butter, garlic, jalapeno, soy sauce, vinegar, 1/3 cup warm water, sesame oil, and 1/4 teaspoon salt. Pour dressing over noodles and vegetables; toss to coat. Serve chilled or at room temperature.


Martha Stewart Recipes

Cocktail Cheddar Pepper Palmiers

Palmiers are French pastries in the shape of palm leaves. This miniaturized savory version is made with cheese and a hint of black pepper, and make an ideal accompaniment to a glass of wine.

If you have worked with puff pastry before, there's nothing to this recipe.  If you haven't, this is a good one to start.  Just remember to think of double doors when you fold the pastry...they should meet but not overlap.  That is the hardest part for most people to understand.  The rest is like baking sliced cookie rolls.


Makes 60 cocktail sized palmiers


Ingredients


1 1/4 cup finely grated sharp Cheddar; 3 1/2 ounces

1/4 cup finely grated Parmigiano-Reggiano cheese

2 teaspoons freshly ground black pepper

1/2 teaspoon salt

2 puff pastry sheets (from a 17.3-ounce package); thawed if frozen


Directions


Toss Cheddar, Parmigiano-Reggiano, pepper, and salt in a bowl.

Sprinkle 1/4 cup cheese mixture onto a work surface. Unfold 1 pastry sheet and place over cheese. Using a rolling pin, flatten the dough into a 10-inch square, then sprinkle 1/2 cup cheese mixture all over top of pastry, pressing lightly to adhere. Fold sides of 2 ends to meet in center, then fold once more into center and press ends together. Wrap tightly in plastic wrap and chill until firm, about 1 hour (or freeze 15 to 30 minutes). Repeat with remaining cheese and second sheet of pastry.

While dough chills, preheat oven to 400F with racks in upper and lower parts of oven. Line 2 large baking sheets with parchment paper.

Working with 1 piece at a time (keep remaining chilled until ready to use), unwrap pastry and cut, seam side up, into 1/4-inch-thick slices, arranging them 1 inch apart on baking sheets. Bake, turning palmiers over and switching position of pans halfway through, until golden and pastry is cooked through, 18 to 22 minutes total. Transfer palmiers to rack to cool. Repeat cutting and baking remaining pastry on cooled sheets.


Make ahead: Dough can be assembled up to 3 days ahead. Palmiers can be baked 1 day ahead and kept in an airtight container at room temperature.



Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Read more: http://www.kitchendaily.com/

Winter Entertaining...A Country Brunch

If you live in the country and have a big plasma TV and a fireplace, what could be nicer than having friends for brunch on a Sunday afternoon. These days there is a solid schedule of football games throughout the weekend and unless you want to have yet another chili party, this is a nice alternative and a more relaxing way to catch up with friends and family.

Now, we are in the country and in the South so meals here are hearty and plentiful. That doesn't mean you have to spend hours in the kitchen before or after your guests arrive. This menu will allow you to get everything ready by the time everyone gets there so you can have an enjoyable time too. You can prepare most of the recipes the day before, including the shrimp, and make the french toast and the grits that morning. There are great frozen biscuits available in most supermarkets that are almost as good as the recipe below. So give yourself a break if you need to. Nobody will be the wiser!

A Country Brunch For A Crowd

Mimosas

Bloody Mary's

Shrimp And Grits

Baked French Toast

Country Biscuits

Coffee

For more ideas, check out the city brunch in Lindaraxa.

Brunch Anyone?...Shrimp And Grits

A legendary morning repast in the Carolina Low Country, shrimp and grits is said to have begun as a fisherman's breakfast, created by shrimpers using the days catch. Original recipes called for sautéing the small local shrimp in butter and serving the seafood as a topping for creamy, stone-ground grits. Today, "New Southern" variations abound, as creative cooks embellish the classic dish with everything from bacon and mushrooms to fresh truffles.

I know it's hard for Northeners to appreciate grits but think of it in terms of polenta, just white!

Serves 6.



Ingredients:

For the grits:

1 cup white grits

4 1/2 cups water, plus more as needed

1 1/4 tsp. kosher salt

4 Tbs. (1/2 stick) unsalted butter, at room

temperature

2/3 cup shredded medium-sharp cheddar

cheese

1/3 cup grated Parmigiano-Reggiano cheese

Freshly ground pepper, to taste

1 tsp. Tabasco (optional)


For the shrimp:

1 1/2 lb. large shrimp, peeled and deveined

Salt and freshly ground pepper, to taste

2 Tbs. all-purpose flour

6 oz. bacon slices, cut into 1/2-inch dice, fried

until crispy and fat reserved

1/3 lb. white button mushrooms, sliced

1/3 cup diced red bell pepper

2 garlic cloves, minced

1/3 cup sliced green onions, white and light

green portions

2 plum tomatoes, diced

1/3 cup chicken stock

4 tsp. fresh lemon juice

1 1/2 tsp. Tabasco sauce


Directions:

To prepare the grits, in a saucier or Dutch oven over medium heat, combine the grits, the 4 1/2 cups water, salt and 2 Tbs. of the butter and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until tender, 45 to 60 minutes. If the grits become too thick, add more water. Remove from the heat and stir in the remaining 2 Tbs. butter, the cheddar and Parmigiano-Reggiano cheeses, pepper and Tabasco.

Meanwhile, prepare the shrimp: Pat the shrimp dry with paper towels. Put the shrimp in a shallow bowl, season with salt and pepper and toss with the flour to coat evenly.

In a fry pan over medium-high heat, warm 2 Tbs. of the bacon fat. Working in batches, brown the shrimp until almost cooked through, about 2 minutes. Transfer to a plate.

Return the pan to medium-high heat and warm 2 Tbs. of the bacon fat. Add the mushrooms, bell pepper, garlic, salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the shrimp and accumulated juices, the bacon, green onions, tomatoes, stock, lemon juice and Tabasco. Cook, stirring frequently, until the shrimp are opaque throughout and the vegetables are heated through, 2 to 3 minutes.

Divide the grits among 6 bowls and top with the shrimp mixture. Serve immediately.

Don't forget the biscuits!



From Williams-Sonoma Kitchen.

Ham And Cheese Strata II

I am getting ready to post a brunch menu next week in Lindaraxa's Garden and have been trying to make up my mind as to which of two recipes to try out and post for a cheese strata.  They are both so good I decided to split them up in the two blogs.  Maybe I will do a city and a country brunch!

What I liked about this recipe is that unlike most other strata recipes that are baked in a long rectangular dish this one can be made  in a springform pan and the results are spectacular! 

Keep in mind that the strata takes about 1 1/2 hours to bake and some time to rest so plan ahead the day of the brunch..

The recipe is from the Junior League Cookbook of Boca Raton, Savor the Moment,  which won a James Beard Award.


Ingredients


1 loaf French bread, cubed

1 pound ham, cubed

1 pound Cheddar cheese, shredded

1/2 cup grated Parmesan cheese

3 green onions, chopped

15 medium eggs

2 egg yolks

4 cups half-and-half

2 teaspoons Dijon mustard


Directions


Combine the bread, ham, Cheddar cheese, Parmesan cheese, and green onions in a large bowl. Beat the eggs, egg yolks, half-and-half and mustard in a medium bowl. Pour over the bread mixture and stir until moistened. Cover and refrigerate for 8 hours or longer.

Stir the mixture and pour into an oiled 10-inch springform pan; place on a baking sheet. Bake at 325 to 350 degrees for 1 to 1 1/2 hours, covering with foil if necessary to prevent overbrowning. Cool in the pan for 20 minutes. Place on a serving plate, run a knife around it and remove the side of the pan. Cut into wedges and serve. Serves twelve.

If serving on a regular rectangular baking dish,  proceed as above but serve right from the pan after letting cool off.