Herb Marinated Chicken Kabobs with Red Peppers and Onion

grilled chicken kabob to post

We all know that grilled white meat chicken kabobs can sometimes be a disaster …dry, tough, flavorless.  Follow the instructions from this recipe adapted from Cooks Illustrated for picture perfect and delicious chicken and vegetables every time.  It’s the right marinade, the uniform cutting of ingredients for the skewer, and the extra layer of flavor from the lemon dressing that make this recipe one of our trusted summer staples.

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1/2 cup plain yogurt

1/2 cup extra virgin olive oil, divided (half for marinade, half for the lemon dressing)

4 cloves garlic, minced, divided (half for marinade, half for the lemon dressing)

2 teaspoons dried thyme

2 teaspoons dried oregano

1 teaspoon salt

1 teaspoon black pepper

1/4 teaspoon cayenne pepper

6 boneless, skinless chicken breasts, cut into 1 inch pieces

2 tablespoons chopped fresh basil

3 tablespoons lemon juice

2 red bell peppers, cut into 1-inch squares

1 large red onion, cut into 1-inch squares

Whisk yogurt, 1/4 cup of the olive oil, half of the garlic, thyme, oregano, salt, pepper, and cayenne in a large bowl.  Stir in chicken, Cover with plastic wrap and refrigerate 3-6 hours.  Whisk remaining 1/4 cup oil, remaining garlic, fresh basil and lemon juice in a small bowl and cover and refrigerator while chicken is marinating.

Remove chicken from the yogurt marinade; discard marinade.  Thread each skewer with 2 pieces of the red pepper, 2 pieces of the red onion, 2 pieces of chicken and then another 2 pieces of the red onion.  Repeat until skewer is full.  Grill over high heat until vegetables and chicken are charred around the edges of all four sides and the chicken is cooked through.  transfer to serving platter and brush kebobs all over with the lemon dressing.  Serves 6.

 

chicken kabob to post

 

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Tomato, Arugula and Quinoa Salad with Miso Vinaigrette

miso dressingAlthough I love this simple combination of sweet cherry tomatoes, spicy baby arugula and nutty red quinoa, it is the wonderful miso vinaigrette that needs to be your take-away keeper recipe from this post.  Simple to whisk together, this vinaigrette will keep for several days in a jar in the fridge and is positively addictive.  I love to use it as a sauce for the veggie sushi that I pick up at Whole Foods, as a marinade for fish and seafood, or just a super tasty salad dressing.  Homemade dressings are infinitely better than the store bought variety and they only take seconds to prepare.

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Girard’s Ole Venice Italian

To tell the truth, we only purchase one store bought salad dressing in our house and we use it on all types of salads and to marinate fresh asparagus for the grill.  Its nice to have a standby that you can count on.

 

 

 

 

But try this miso vinaigrette and get creative….it is sure to become a favorite this summer.

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For the Miso Vinaigrette

3 tablespoons white miso

3 tablespoons seasoned rice vinegar

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 teaspoons grated fresh ginger

1-2 teaspoons light brown sugar (to taste)

1/2 cup extra-light olive oil ( or other light, neutral oil)

Whisk first 6 ingredients together until smooth (or use your Magic Bullet or other small blender). Add olive oil and blend or whisk vigorously until you have a creamy dressing.

For the salad

1 pint sweet cherry or grape tomatoes, halved

1 package baby arugula

1 1/2 cups cooked and cooled red quinoa, see package for directions

Toss salad ingredients with 1/4 cup of the miso vinaigrette and toss gently.  Season to taste with salt and pepper.  Store remaining vinaigrette refrigerated in a jar or other sealed container.

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Honey Jalapeño Chicken Tenders

Honey Jalapeno Chicken 2For summertime grilling, this is one of the easiest, quickest and tastiest recipes you will find.  It only takes 2-3 minutes per side to cook chicken tenders on a hot grill which is one reason why this marinade from The Farm, by Ian Knauer, is so great…the honey caramelizes very quickly so you get a wonderful glazed char before the chicken is overcooked. Most of the heat in a jalapeño is in the seeds so use them to control the spiciness of this dish.  I scrape out most of the seeds, letting just a random few into the marinade and that makes for chicken tenders with just a little kick, suitable for kids and adults alike.

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1/4 cup honey

3 tablespoons soy sauce

2 tablespoons extra-virgin olive oil

4 garlic cloves, minced

6 jalapeño peppers, chopped (see note above about seeds)

1 tablespoon finely grated lemon zest

2 teaspoons kosher salt

3/4 teaspoon black pepper

3 pounds chicken tenders

1/2 cup chopped fresh cilantro

Sour Cream for serving

 

Preheat the grill to high and oil the grill rack.

Whisk together the honey, soy sauce, oil, garlic, jalapeños, lemon zest, salt, and pepper.  Toss the chicken in the marinade and let stand for at least 15 minutes at room temperature or cover and refrigerate for up to 2 hours.

Grill the chicken until well browned and cooked through, 2-3 minutes per side.  Serve sprinkled with cilantro with sour cream on the side.

Serves 6-8

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Mozzarella con Prosciutto

proscuitto-mozzarellaAnd the award for Best Appetizer in the “Don’t Have Time to Cook”  category goes to …. Mozzarella con Prosciutto!

Buy the bite-sized mozzarella balls already marinated in olive oil and herbs and wrap each one with 1/4 of a slice (cut lengthwise) of paper thin prosciutto.  Secure with a toothpick.  If you make them ahead of time, let sit at room temperate for 10 minutes for the best taste and texture.  And if you are serving a crowd, Costco has a big tub of marinated mozzarella and perfectly sliced prosciutto at a very decent price.

Two-Minute Salmon Scallopini

salmon scallopini

“Dinner will be ready in two minutes!!!”  How many times have I shouted this warning to family passing through my kitchen, foraging in the snack drawer or headed out the door?  Of course, I rarely mean literally two minutes….but this time I do!  These thin slices of marinated fresh salmon cook right on your dinner plate in two minutes flat.  Delicate and meltingly delicious, serve with crusty bread and a big salad of field greens for the quickest entree you will ever encounter.  A brilliant technique and recipe adapted from Abby Mandel in her excellent cookbook, More Taste Than Time.  The late Abby Mandel was a food columnist for the Chicago Tribune and was the founder of the fabulous Lincoln Park Green City Market. (a must-visit for foodies in Chicago May-October)

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3 tablespoons fresh orange juice

2 tablespoons extra virgin olive oil

1 tablespoon dry vermouth

1 tablespoon fresh lemon juice

1 teaspoon soy sauce

1 teaspoon orange (or lemon) zest

1/4 teaspoon salt

10-12 ounces salmon fillets, skinned, cut on the bias as thin as possible, about 1/16 inch (see note below)

minced fresh chives or parsley to garnish

freshly ground black pepper

1.  Preheat oven to 500 degrees 15 minutes before baking.

2.  Mix the orange juice, oil vermouth, lemon juice, soy sauce, orange or lemon zest and salt in a large plastic ziplock bag.  Add the salmon and seal the bag, squeezing out excess air and turning bag to insure that salmon is well coated with the marinade.  Let marinate for 10 minutes.

3.  Arrange the salmon on 2 china dinner plates, covering the entire surface of the plate, except the rim ,, overlapping the fish as little as possible.  Brush lightly with a small amount of the remaining marinade.

4.  Bake just until the surface of the fish lightens in color, about 2 minutes.  Sprinkle with chives or parsley, fresh ground pepper and serve immediately.

Serves 2

note:  Put the raw salmon in the freezer for about 30 minutes until firm but not frozen solid….this will make thin-slicing a breeze (sharp knife necessary too)

note: Most china and ceramic plates can withstand the oven heat for this amount of time, but very fine bone china should be avoided.

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Southern “Paté” with Pickled Red Onions and Cucumbers

Southern Pate 4

Liver-haters stay put.  This is paté southern-style, full of black-eyed peas and country ham.  Remember Underwood Deviled Ham? The spread in the tiny paper-wrapped can with the feisty red devil on the label?  Well, this is slightly reminiscent of that… but light and fresh with the flavors of salty ham, mushrooms sautéed in dry sherry, fresh parsley and thyme and crunchy toasted pecans.  It is all held together by creamy black-eyed peas cooked with fresh jalapeno. Make it the day before for a new and different hors d’oeuvre with crusty bread and pickled veggies.  Inspired by and adapted from Southern Living Magazine.

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For the Paté:

1 1/2 cups frozen black-eyed peas

1/2 jalapeño pepper, seeded

3/4 cup chopped country ham

4 ounces button mushrooms, sliced

3 garlic cloves, chopped

1/2 cup extra virgin olive oil, divided

1/4 cup dry sherry

1/2 cup toasted pecans, finely chopped

1/2 cup flat leaf parsley, chopped

2 teaspoons fresh thyme leaves

For the Pickled Vegetables:

1/2 medium red onion, thinly sliced

1/2 english cucumber, seeded and thinly sliced

1 cups seasoned rice vinegar

1/4 cup water

1 tablespoon sugar

1 1/2 teaspoons salt

Cover frozen black-eyed peas with water, add the fresh jalapeño, bring to a boil then simmer 15-20 minutes until tender.  Drain and put peas and jalapeño into the bowl of a food processor.  Sauté ham, mushrooms and garlic in 2 tablespoons of the olive oil, stirring frequently until liquid from mushrooms has evaporated and the mixture if beginning to brown. Stir in dry sherry and cook one to two minutes more.  Scrape this mixture into the food processor with the peas.  Add the remaining oliver oil, about 5 tablespoons, and process until  smooth.  Stir in the pecans, parsley and thyme and season with black pepper.  Taste to see if salt is needed (most likely not because the country ham is quite salty).  Cover and chill for 8-24 hours.

Stir together the red onion, cucumber, rice wine vinegar, water, sugar and salt and cover and chill for 2 hours and up to 2 days.

To serve:

Spread paté onto toasted crostini or crackers and  top with a bit of the pickled vegetables.

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Little Leebos (bacon wrapped potato bites w/BBQ sauce)

bacon potato bitesBy popular demand, I offer you the treats of the tailgate, the most quickly disappearing nibble of our holiday buffet and soon to be, the must-have recipe for your Super Bowl Party. Those of you who are personally acquainted with me will know exactly who went on a one-man campaign to name these little gems.  Such devotion deserves recognition and reward.  I’ve yet to be able to make enough of these to satisfy my guests…a testament to their tastiness, not to their difficulty.   The truth is, they are very simple to throw together.

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1 pound very small potatoes (1-2 inches)

drizzle of olive oil

lemon pepper

1 pound thin sliced center cut bacon

your favorite barbecue sauce for dipping

Preheat oven to 350.  Scrub potatoes and cut each in half.  In a small bowl, toss the potatoes with just a bit of olive oil and generously season with lemon pepper.  Cut bacon slices into halves or thirds (figure out the right size for your potatoes…the bacon must wrap around the potato piece and can just meet, or slightly overlap, on the bottom).  Wrap each potato with a piece of bacon, and place them flat size down, bacon ends tucked under, on a rimmed baking sheet. Bake for 45 to 60 minutes, or until potatoes are tender and bacon is golden.  Remove immediately from baking sheet and cool on a wire rack or paper towels. (note: if you leave the potatoes to cool on the baking sheet, they will adsorb every bit of the fat that has been rendered from the bacon.)  Serve hot or warm with barbecue sauce for dipping.

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Once-A-Year Sourdough Cornbread Dressing

Thanksgiving Dressing

Why “once a year”?  Well, sourdough bread and cornbread doused in butter, broth and cream just can’t be an everyday side dish.  And, there is something to be said for keeping a recipe special by only serving it once a year.  This dressing is moist on the inside from the cornbread, with crispy bits on the top from the sourdough bread.  The seasonings are subtle and the whole dish is melt-in-your-mouth rich; the perfect complement to your Thanksgiving Day turkey.  You can make this a day or two in advance, refrigerate it uncooked, and just pop it in the oven on the big day.  My recipe is adapted from one published in the New York Times a few years back.

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3/4 cup butter   (plus extra for buttering baking dish)

6 cups crumbled cornbread (see note below)

6 cups crusty sourdough bread, torn into bite sized pieces

2 cups chopped onion

2 cups chopped celery

1/2 teaspoon dried ground sage (see note below)

2 teaspoons salt

black pepper

6 eggs, beaten

1 1/2 cups heavy cream

2 cups chicken broth

Heat oven to 400 degrees.  Butter 9×13 inch baking dish.  Melt the 3/4 cup butter and set aside.  In a large bowl, combine corn bead, sourdough bread, onion, celery, sage, salt and pepper to taste.  Toss until well mixed.   Add melted butter, eggs, cream and 1 1/2 cups broth. Mix lightly but well.  Mixture should be moist.  Pour into prepared baking dish, do not pack it down…you want the top to have some texture.  If mixture seems dry around edges, drizzle with remaining broth.  Bake 45 minutes to 1 hour until firm and golden brown on top.  Serves 12.

For cornbread:  You don’t want to use a sweet cornbread in this recipe.  Here is an easy, quick recipe.  

Preheat oven to 475.  Put 2 tablespoons vegetable oil in a small cast iron skillet and place in the hot oven to preheat.  In a medium bowl, stir together 2 cups self-rising white cornmeal mix,  2 cups buttermilk , 1 beaten egg and 1/4 cup vegetable oil.  Just mix it quickly…ok if there are lumps.  Carefully pour batter into hot skillet and bake until golden brown.

Concerning dried sage:  Check the expiration date and smell for freshness.  Some of us find that our dried sage was left over from Thanksgivings past and is nothing more than a flavorless dust!

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Chocolate Fudge Pie with Salted Caramel Pecans

Chocolate Pecan Pie 1

When a friend showed me this pie on the cover of Southern Living recently, I knew that we had to try it and the results were quite spectacular.   We made a couple of minor changes (improvements, dare I say).

First of all, the name…this is actually a chocolate pie with pecans on top. The original name “Salted Caramel Chocolate Pecan Pie” leaves one expecting a more traditional pecan pie filling.

Secondly, we didn’t care for the lemon juice in the caramel of the original recipe .… gave  it a curious taste,  so we tossed it and made it again without.  (very quick process, don’t be afraid of the caramel!)

Thirdly, the recipe calls for a deep dish pie crust. But please don’t use the frozen ones in the disposable tins.  It is almost as easy to use the Pillsbury Refrigerated Pie Crusts and set it in your own pie plate and crimp the edged for a more homemade look.

One more note…if you want to make sure to have gorgeous pecans for your pie, order these  Natural Extra Fancy Mammoth Pecan Halves from Sunnyland Farms.  They are amazing!  We ordered the large economical box and split it up so we will both have fresh pecans in the freezer year round.

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Chocolate Filling

1 1/2 cups sugar

3/4 cup butter, melted

1/3 cup flour

1/3 cup unsweetened cocoa

1 tablespoon light corn syrup

1 teaspoon vanilla

3 large eggs

1 cup toasted chopped pecans

1 Pillsbury Refrigerated Pie Crust

Salted Caramel topping

3/4 cup sugar

1/4 cup water

1/3 cup heavy cream

4 tablespoons unsalted butter

1/4 teaspoon salt

2 cups toasted pecan halves

flakey salt, such as Maldon, for sprinkling on top

Preheat oven to 350 degrees.  Unroll pie crust and set into a deep pie dish and crimp the edges decoratively.  In a large bowl, stir together the first 6 ingredients of the filling.  Add the eggs and stir until well blended.  Fold in the chopped pecans and pour the filling mixture into the pie shell.

Bake for 35 minutes.  The filling may still seem a bit loose just in the center but will continue to set as it cools.

For the caramel, bring the sugar and water to a boil in a medium saucepan over hight heat.  Do not stir.  Boil until sugar begins to change color and then swirl the pot to “stir”.  Do not walk away from the pot at this point because the sugar can go from just right to burnt very quickly.  The whole process will take about 6-8 minutes.  When it is a dark amber color, remover from heat and immediately stir in the cream and butter and salt. Set aside to cool slightly.

Arrange the toasted pecan halves on top of the cooled pie then drizzle all over with the caramel sauce.  Sprinkle with the flakey salt and let cool before serving. (serves 8)

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Banana Scones with Spiced Pecan Glaze

banana scones with pecan spice glaze_Here’s the thing about scones.  You can’t just go throwing in extra ingredients willy-nilly to create different flavors.  You’ll throw off the proportions and end up with a dry and cakey mess.  So in creating this new version of my favorite tea-time treat, I’ve carefully pureed a couple of very ripe bananas into the cream before mixing the dough, and then added extra layers of flavor by spicing up the glaze with nutmeg, cinnamon and cloves.  And to top it off, the pecans have been toasted in a bit of butter, salt and brown sugar for amazing taste and texture.

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For the dough:

2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 tablespoon sugar

5 tablespoons cold unsalted butter, cut into pieces

2 very ripe bananas

3/4 cup heavy cream

1/2 teaspoon vanilla

For the pecan topping:

1 cup pecans, finely chopped

2 tablespoons butter

pinch of salt

2 tablespoons light brown sugar

For the glaze:

1 cup confectioners sugar

a couple of teaspoons milk or cream

1/8 teaspoon nutmeg

1/8 teaspoon cinnamon

generous pinch of ground cloves

 

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.

In a Pyrex measuring cup, thoroughly mash the bananas then add cream and vanilla and stir well.  This mixture should total 1 1/2 cups.  Set aside.  Whisk dry ingredients (flour, baking powder, salt and sugar) together in a medium bowl.  Add the butter to the flour mixture and cut it in, either with a pastry fork, two table knives, or your fingers, until the butter is in small pieces (about the size of a pea) and the mixture is crumbly.  Make a well in the center of the flour/butter mixture and pour in the cream/bananas.  Using a fork, gradually work the wet and dry ingredients together to form a dough.  This will not be a wet dough so resist the temptation to add more cream.  As soon as the dough starts to come together, dump it out on a clean surface and begin to pat it out into a rectangle, about 1 1/2 inches thick.  Be careful not to overwork the dough.  Cut the rectangle in half width-wise, then cut each of those pieces into 4 squares, then cut each square into 2 triangles.  Transfer triangles to the baking sheet and bake for 10-12 minutes or until puffed and just lightly brown around the edges.  Remove to a wire rack to cool.

Toast the pecans:  In a small skillet, melt the butter and add the pecan, salt and brown sugar.  Stir constantly for several minutes until pecans are warmed through and sugar is melted.  Remove from skillet and let cool.

Make the glaze:  Sift the powdered sugar into a small bowl and add the milk or cream one teaspoon at a time until you get a thick glaze.  Stir in spices and set aside until scones are completely cooled.

When scones have cooled completely, use a table fork to drizzle glaze over each one and sprinkle generously with the pecans.  Let glaze dry before serving.  Makes 32 small scones.

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End-of-the-Summer Tomato Bread Salad with Peppers and Black Olives

Tomato Bread Salad 2-2

This salad is a combination of inspiration from the excellent dinner party thrown by Outstanding in the Field and a recipe in the founder’s book, Outstanding in the field, a farm to table cookbook, by Jim Deneven and Marah Stets.  I love the sweet roasted yellow peppers and fresh juicy tomatoes with the salty cured black olives and capers.  And the bread soaks in all the flavors of the simple vinaigrette to make this a hearty salad that you can make a meal out of. Adjust the amounts of the different ingredients to suit your taste…mine has a bit less bread and a bit more of everything else!

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1 Loaf Italian country bread, crusts removed and cut into 1-inch cubes

2 yellow bell peppers, roasted, seeded, peeled and cut into 1 inch squares (see note below)

1 pound ripe, juicy tomatoes

1 medium cucumber (I used watermelon gherkins)

2 tablespoons capers, rinsed and drained

1/2 cup dry cured black olives, halved and pitted

2 handfuls baby arugula

2 teaspoons anchovy paste

3 tablespoons balsamic vinegar

1/2 cup extra virgin olive oil

kosher salt and freshly ground black pepper

1/4 cup fresh basil leaves

Preheat the oven to 350 degrees.  Toast the bread cubes until they are dried out all over, about 10 minutes. Cut the tomatoes in half and remove the cores and seeds.  Cut them into 1/2 inch cubes.  Peel, half, and seed the cucumber.  Cut into 1/4 inch slices

In a large bowl, combine the bread, peppers, tomatoes, cucumbers, arugula, capers, and olives.  Toss together until well combined,  In a small bowl, whisk together the anchovy pastes, balsamic vinegar and olive oil. Drizzle vinaigrette over salad and toss well (you may not need all the dressing) .  Season to taste with salt and pepper.  Let the salad sit for 15 minutes or so to let the bread soak in the vinaigrette.  (the chef suggests 3 hours, which is probably more traditional, but I like this best when the bread has soaked in the flavors yet still retains a bit of crunch around the edges).  Tear the basil leaves and add them to the salad just before serving.   Serves 6-8

NOTE:  To roast peppers:  Preheat oven to 450 degrees, roast whole peppers on a baking sheet until black and blistered all over.  Remove to a paper bag, close and let rest 15 minutes to steam themselves.  At this point you will be able to peel, core and seed them quite easily.

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Outstanding in the Field…and an End-of-the-Summer Tomato Bread Salad

IMG_3695If you want to spend an evening celebrating local farm to table cuisine, there is no better way than to attend  an Outstanding in the Field dinner party.  Sign up early….some of the venues sell out fast!  Get on the email list and be ready when they announce the new season.  Founder and Chef Jim Deneven and his trusted crew travel the country with the mission of reconnecting diners to the land and to the origins of their food.  Please enjoy some photos from last nights dinner at the beautiful and impressive Free Union Grass Farm just outside of Charlottesville, VA and then scroll down for a lovely recipe inspired by the event.

Thank you to Erica Hellen and Joel Siezak of Free Union Grass Farm, Ian Boden of Glass Haus Kitchen and the OITF crew for a memorable evening out in the field.

OITF 17

Accommodations for the traveling crew

First a Tour of the Farm

First a Tour of the Farm

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OITF 12

“Sweet Face” a White British/Angus Mix

OITF 11

The guests make their way back to the table

OITF 8

Duck Breasts on the grill

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Finding a seat at the table

OITF 6

Getting to know our table-mates

OITF 3

Duck Mole Bolognaise with Grits and Toasted Peanuts

OITF 2

Local wines and fresh brewed beers paired with each course

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The talented chefs tour the table after dinner to enthusiastic applause

Tomato Bread Salad 2-2

End of the Summer Tomato Bread Salad with Peppers and Olives
(Please click on photo for recipe)

Summer Squash Salad with Quinoa and Mozzarella

squash to post

A great little combination of summer flavors…perfect make ahead side dish for your next cookout.  If you are tired of quinoa, this salad is also good using 2 cups of cooked, drained and cooled orzo pasta.

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For Dressing:

1 handful fresh basil leaves

1 teaspoon dijon mustard

1 teaspoon honey

juice of one lemon

2 tablespoons extra virgin olive oil

For salad:

2 cups cooked and cooled quinoa (see package directions)

1 cup diced fresh mozzarella

2 cups diced summer squash, yellow and green

1 tablespoon olive oil

2 tablespoons minced fresh chives

salt and pepper

Make the dressing:

In a blender (this is where my Magic Bullet  really comes in handy….to puree small batches quickly….easy clean up too), puree basil leaves, mustard, honey, lemon juice and olive oil until smooth.  Set aside.

Cook the squash:

Heat a large non-stick skillet over high heat.  Add 1 tablespoon olive to coat the surface then spread the diced squash out in a single layer and let cook, without disturbing, 3-4 minutes until squash is nicely caramelized on one side.  Toss around while cooking just 1-2 minutes more then remove squash to a plate to cool. (Take care not to over-cook squash or it will turn to mush) Season lightly with salt and pepper.

Make the Salad:

In a medium bowl, gently toss together the quinoa, squash, mozzarella and chives.  Add basil dressing and toss well.  Season with salt and pepper to taste.  Serve cold or at room temperature.  Serves 4-6

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Two Bite Turkey Sliders… For Manly Men

Low Carb Turkey Sliders for Manly MenThis recipe was inspired by  Turkey Patties for Manly Men in The Family Chef, by Jewels and Jill Elmore.  Admittedly, I may have made these burgers a little less “manly” by turning them into adorable sliders but they are hearty and flavorful and will be loved by everyone!  Note: If you have mushroom-phobic children at your gathering, just don’t mention that particular ingredient.  The mushrooms are imperceptible here, although they, along with the onions and parsley, provide a deep, rich flavor that you don’t usually find in a turkey burger.

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extra virgin olive oil

1 cup finely minced Vidalia onion

1 cup finely minced button mushrooms

2 teaspoons fresh thyme leaves

salt and pepper to taste

1 clove garlic, minced

1/4 cup chopped flat leaf parsley

1 pound ground turkey

9 party-size (2-inch) potato rolls, split

4 slices provolone cheese

1/4 cup Hellmanns’s mayonaise

1 tablespoon brown mustard

cherry tomatoes

small basil leaves

18 small wooden skewers

In a hot skillet, add 2 tablespoons of the olive oil and sauté the onions, mushrooms, thyme, salt and pepper until onions are caramelized and mushrooms have absorbed their liquids and are beginning to brown.  Stir in garlic and parsley and remove mixture from heat to cool completely.

In a medium bowl, add all of the sautéed ingredients to the ground turkey, season generously with salt and pepper, and mix together gently with a fork.  It is important not to overwork this meat mixture!

Form the meat into small burgers, about 2 tablespoons each, once again being careful not to overwork the meat…just gently press into shape….they won’t fall apart. (use a #40 cookie scoop if you have one, to keep the size uniform).  Place the burgers on a baking sheet covered with waxed paper and chill in the refrigerator while prepare the rest of the ingredients.  (can be made ahead)

Cut the split potato rolls into 1 1/2  inch circles with a cookie cutter then flatten the circles slightly with the palm of your hand.  Place onto a baking sheet and top each circle with a bit of provolone cheese.

Preheat broiler.

In a small dish, stir together the mayonnaise and the brown mustard. Set aside.

Cut the cherry tomatoes in half and clean and trim the small basil leaves.  Set aside.

Heat 1-2 tablespoons of olive oil in a large non-stick skillet over medium high heat.  Cook turkey patties for 2-3 minutes on each side until golden brown and just cooked through.  Keep warm while you toast the bread and cheese lightly under the broiler.

Assemble the sliders by placing a burger onto of each piece of toasted cheese bread.  Add a small dollop of mayo/mustard.  Pierce a cherry tomato half with a small skewer first, add a small basil leaf then press the skewer all the way though the slider to serve.

Makes 18 sliders.

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Spicy Grilled Chicken Satay

new skewers to postA tried and true Summertime Classic…. and one loved equally by kids and adults! This recipe adds an extra pop of flavor by soaking the bamboo sticks in a flavored brine…super easy since you have to soak them anyway to keep them from catching  fire on the grill. ( see another grilling tip below)  Make it even simpler by starting with prepackaged chicken tenderloins thus avoiding the trimming and slicing.  Recipe adapted from New South Grilling, by Robert St. John.

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Skewer Soak

1 cup water

1 tablespoon soy sauce

1/4 cup coconut milk

twenty-four 6 inch wooden skewers

Chicken Marinade

1 1/4 pounds boneless skin-less chicken breasts, cut into 24 strips (or 24 chicken tenderloins)

1/4 cup pineapple juice

2 tablespoons soy sauce

1 teaspoon minced garlic

1 tablespoon sesame oil

1-2 tablespoons asian chile sauce

2-3 tablespoons peanut oil (to brush chicken before grilling)

Dipping Sauce

2 tablespoons peanut oil

1 tablespoons minced shallots

1 tablespoon minced fresh ginger

2 cloves minced garlic

2 teaspoons fresh minced jalapeños ( or 1/4 teaspoon crushed red pepper flakes)

1/2 cup coconut milk

1/4 cup chunky peanut butter

1/4 cup rice vinegar

2 tablespoons soy sauce

1 lime, zest and juice

2 tablespoons chopped fresh cilantro

cayenne pepper to garnish

1.  Combine skewer soak ingredients.  Soak skewers 2 hours or longer.

2.  Combine pineapple juice, soy sauce, garlic, sesame oil, and chili sauce.  Pour over chicken and allow to marinate, refrigerated, for 3-4 hours.

3.  Make dipping sauce:  Heat the peanut oil in a skillet and sauté the shallots, ginger, garlic and jalapeños over low heat 4-5 minutes.  Add coconut milk, vinegar, and peanut butter, stir well and simmer 5 minutes.  Let cool slightly then transfer to a blender and puree, adding all remaining ingredients. Thin with a couple of tablespoons of warm water if mixture is too thick.  Serve dipping sauce in a small bowl garnished with a sprinkle of cayenne pepper and additional chopped cilantro.  (sauce may be made in advance, store in refrigerator and bring to room temp. before serving)

4.  Remove skewers from marinade. Remove chicken from marinade and thread onto skewers. Pat the chicken dry with a paper towel then use a pastry brush to lightly coat the chicken with peanut oil.

4.  Preheat grill to high.  Grill skewers 5-7 minutes, turning only once, until cooked through. (use folded foil to protect skewers, see below) Arrange on platter to serve.  Dipping sauce can be drizzled over or served on the side.  Serves 6-8

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Chopped Antipasto Salad with White Balsamic Vinaigrette

antipasta salad to post

A main-dish salad full of the flavors of an Italian Antipasto platter….perfect for a summer no-cook meal.  Start with a flavorful rotisserie chicken and be sure to buy the best quality salami and cheeses you can find.  I used an excellent  Black Pepper coated Italian Dry Salami that I picked up at The Fresh Market.  This recipe makes more dressing than you will need for this salad so have a jar ready to store it to use on any type of green salad or pasta salad.   This recipe is from The Marshall Fields Cookbook, by Steve Seigelman.

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For the vinaigrette:

1/2 cup white balsamic vinegar

1 egg

2 tablespoons minced shallots

2 teaspoons Dijon mustard

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 cup olive oil

Combine all ingredients except the oil in a blender and pulse to combine.  With the motor running, add the oil in a slow, steady stream to make an emulsion.  Adjust the seasoning with salt and pepper if necessary.  Will keep covered and refrigerated, 3 days.

For the salad:

1 1/2 heads romaine lettuce, chopped

6 ounces hard salami, julienne (about 1 cup)

1 rotisserie chicken, meat shredded into bite-sized pieces (about 3 cups)

1 cup julienned provolone cheese

1 pint grape tomatoes, halved

1 (15-oz) can chickpeas, drained and rinsed

1 bunch basil, thinly sliced

1/2 cup shaved Parmesan cheese, plus additional for garnish

salt and pepper to taste

In a large bowl, combine the lettuce, salami, chicken, provolone, tomatoes, chickpeas, basil and Parmesan and toss lightly.  Pour 1/2 cup of the dressing over the salad and season with salt and pepper.  Toss well to coat, garnish with extra pParmesan and serve immediately.  Serves 4.

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Mediterranean Salad with Chickpeas, Black Beans, Quinoa and a Lemon-Cumin Vinaigrette

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I love quinoa most when it is a secondary ingredient so I keep it (cooked) in the refrigerator and toss a few tablespoons in my salad at lunch.   I was pleased to find the recipe for this salad on The Cafe Sucre Farine because it was so chock full of legumes, vegetables and herbs.  I’ve used half regular quinoa and half red quinoa for my salad…you can cook them together and they really taste the same….I just happen to like the color contrast.   This is not only an excellent vegetarian main course, but also the perfect side dish for grilled or roasted meats and seafood.

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For vinaigrette:

1 clove garlic, minced

fine zest of one lemon

3 tablespoons fresh lemon juice

2 tablespoons red wine vinegar

1 teaspoon honey

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup extra virgin olive oil

 For Salad:

2 cups cooked quinoa (according to directions on package)

1 can black beans

1 can chick peas

1/4 cup minced red onion

1 medium red bell pepper, small dice

1/2 cup chopped fresh cilantro

1/2 cup chopped fresh flat leaf parsley

Combine all of the vinaigrette ingredients in a small bowl and whisk well.  Toss all salad ingredients in a large bowl.  Add about 1/2 cup of the vinaigrette to the salad bowl and toss well.  Let sit at room temperature for 15 minutes before serving.  Reserve any extra vinaigrette.  Can be made ahead and refrigerated….let the salad warm up a bit at room temperature, toss and taste for seasonings before serving.  Serves 6-8

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Japanese Grilled Chicken Skewers with Scallions

yakitori to post

You can’t go wrong with a grilled skewer of glazed Yakitori chicken.  This is a fairly traditional recipe that everyone loves.  I used to use chicken breasts  simple because they are so much easier to trim…but I’ve finally come to terms with the fact that chicken thighs are really far superior in this dish.

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1 cup lower-sodium chicken broth

3/4 cup soy sauce

1/2 cup mirin (sweet rice wine)

1/4 cup honey

1 tablespoon rice vinegar

1 tablespoon lime juice

2 tablespoons light brown sugar

1 teaspoon toasted sesame oil

1 teaspoon wasabi paste (or more to taste)

6 slices ginger, smashed

4 cloves garlic, smashed

1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces.

2 bunches scallions, cut into 1 -inch pieces.

salt

coarse ground black pepper

In a medium saucepan, combine chicken broth, soy sauce, mirin, honey, rice vinegar, lime juice, sugar, sesame oil, wasabi paste, ginger and garlic.  Bring to a boil then reduce heat and simmer for 10 minutes.

Mix the cornstarch and water until smooth then stir into the hot soy mixture.  Simmer until thickened…another 5 minutes or so.  Remove from heat and strain to remover garlic and ginger.  Reserve 1/2 cup sauce for dipping and the rest will be used to glaze the chicken while grilling.

Thread chicken onto skewers, alternating with scallions.  Brush with oil and season very lightly with salt and pepper.  (if using bamboo skewers, be sure to soak in water for at least 30 minutes before you skewer the chicken)

Over a medium hot grill (charcoal or gas), grill the skewers for 2 minutes on each side and then start basting with the sauce.  Baste and turn the skewers several times to create a thick, glossy surface until cooked through.  The whole grilling process takes about 10 minutes.  Serve with reserved dipping sauce on the side.

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Salted Caramel Shortbreads with Pecans

another caramel to post 2

A buttery, melt in your mouth shortbread base with a dollop of real caramel, a pinch of flakey sea salt and you have before you the Ultimate Caramel Cookie!  You will need a candy thermometer and several mini muffin tins for this but it’s actually a very simple recipe that yields extraordinary results.  Enjoy!

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For the shortbread:

1 cup unsalted butter, at room temperature

1/4 cup sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

1 cup finely chopped pecans (see Note # 1 below)

For the caramel:

1 cup granulated sugar

1/2 cup light brown sugar

1/2 cup light corn syrup

4 tablespoons unsalted butter, cut into small cubes

4 tablespoons heavy cream

2 tablespoons evaporated milk

2 teaspoons vanilla extract

Flakey Sea Salt

Make the shortbread:

Preheat oven to 300 degrees.  In a large bowl, cream the butter and sugar until light, about 2 minutes.  Beat in the vanilla, flour, and salt, then add pecans and mix until just combined. Do not over mix; mixture will be crumbly.

Press a heaping teaspoon of shortbread batter into each well of a mini muffin tin to form a flat base about 1/4 inch in thickness. (see Note #2 below)  Bake for 25 minutes, until the cookies are just firm to the touch.  Cool slightly then remove cookies to wire racks to cool completely.

Make the Caramel:

Combine the sugars and the corn syrup in a medium saucepan. Bring the mixture to a boil over med-high heat and attach a candy thermometer to the side of your pan.  Once the mixture reaches 240 degrees, remove from the heat and whisk in the butter, cream and evaporated milk…this will make the mixture bubble violently for a few seconds so be careful.  Stir in the vanilla and let cool a bit.  At this point, you are waiting for the caramel to reach a consistency that will be thin enough to spoon onto the cookies, yet thick enough so that it doesn’t  run off the sides.  This will take approximately 10 minutes.

When the caramel is ready, drop a teaspoon onto each shortbread base and let set for at least 15 minutes before you sprinkle each cookie with a pinch of sea salt.  Cookies keep 3 days covered at room temperature.  Makes about 5 dozen.

Note #1:  Here is my favorite gadget to use when I want nuts chopped finely, but not ground.( Nut Chopper)

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Note #2:  An inexpensive wooden  Tart Tamper,  will make very quick work of pressing the batter into the mini muffin tins to form the bases for these cookies.

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new coffee cup

Waffle Potatoes with Goat Cheese and Ancho Pepper Jelly

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Much more exciting than the average cheese and cracker tray yet not much harder to throw together…here is an idea for a tasty nibble for your next party.

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High quality frozen waffle fries (I use Alexia brand)

Fresh goat cheese, at room temperature

Your favorite pepper jelly (I found a lovely red ancho pepper jelly)

Cook waffle fries according to the package directions until golden and crispy.  Use kitchen shears to trim them slightly into similarly sized, two bite, squarish shapes.  Stir the goat cheese until it is fluffy and spoonable and place a nice dollop on each trimmed waffle fry.  Top with a teaspoon of pepper jelly, sprinkle with coarse ground black pepper and serve.

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waffle 2 post

 

Two Cabbage Slaw with Avocado, Red Onion and a Grapefruit Vinaigrette

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This salad has a lot going on…texture, flavor and color…. yet it is quite simple to throw together. The creaminess of the avocado, the crunchiness of the slaw and the juicy grapefruit segments make for a memorable side dish.  You could also add grilled chicken and turn it into the main course.   The grapefruits and avocados in The Fresh Market right now are excellent, by the way. I’ve adapted this recipe from The Culinary Institute of America Vegetables Cookbook.  

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2 pink grapefruits (one juiced, one sectioned)

1/4 cup white wine vinegar

2 teaspoons honey

1 cup light olive oil

salt and pepper to taste

2 cups finely shredded leaf spinach

1 cup finely shredded red cabbage

1 cup finely shredded green cabbage

1/2 cup red onion julienne

1 avocado

coarse ground black pepper

For the vinaigrette, whisk together 1/3 cup of the grapefruit juice, vinegar, honey, 1/2 teaspoon salt and a pinch of pepper.  Gradually whisk in the oil until it is smooth and thick. Season with additional salt and pepper if needed.  Set aside.

Toss together the spinach, cabbages, red onion and toss with some of the vinaigrette in a salad bowl.

Peel the avocado, cut into cubes and toss gently with a few tablespoons of the vinaigrette.

Arrange the slaw down the middle of a large serving platter.  Surround with fresh grapefruit sections and top with the cubed avocado.

Serves 4-6

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Buttermilk Crisped Vidalia Onion Rings

onion rings to post

Incomparable to frozen onion rings and infinitely easier than homemade french fries…you must make these if you and your family are onion ring lovers.  Keep some buttermilk in the frig and you’ll be ready to turn superhero. “Hey, would you guys like onion rings instead of plain old potato chips with those burgers?? No problem!”

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3 or 4 nice big Vidalia onions, peeled and   sliced 1/2 inch thick and separated into rings (tiny inner rings should be reserved for another use)

2-3 cups buttermilk, shake well before using

salt and pepper

2-3 cups all purpose flour

peanut oil for frying

Place onion rings in a large bowl and cover with buttermilk.  Let sit at least 10 minutes, stirring a couple of times to make sure all the onions are well coated.

Meanwhile, stir flour together with a couple of teaspoons of salt and pepper each.  Taste to make sure flour is nicely seasoned.  Prepare a baking sheet lined with wax paper. Remove a couple of onion rings at a time from the buttermilk, shake a bit to drain off excess then dredge quickly in the seasoned flour.  Place coated rings on waxed paper and let rest for about 15 minutes to give the batter a chance to set.  Repeat with remaining onions.

Heat oil in a large heavy skillet (a wok works really well here) over high heat until hot. (350-375 degrees or test with an onion ring…it should sizzle immediately).  Fry onion rings in batches of 6 or so at a times, being careful not to crowd the pan too much, and turning the rings a couple of times to brown evenly.  It will only take a few minutes per batch. Transfer to paper towels to drain, season with additional salt and pepper if necessary.  May be kept warm and crispy in a 200 degree oven while you cook the remaining rings.  (They stay crispy at room temperature as well…another reason I love this recipe)

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Zesty Black-Eyed Pea Salsa

This is the best version of marinated black eyed peas, better known as Southern Caviar, that I have ever had.  Simplified slightly from The New Southern Garden Cookbook by Sheri Castle.

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2 cups canned black-eyed peas, drained and rinsed

1/4 cup sherry vinegar

1/4 cup vegetable oil

1/2 teaspoon Worcestershire sauce

1/4 teaspoon hot sauce

1/2 teaspoon black pepper

1/2 teaspoon ground cumin

1/2 cup canned fire roasted diced tomatoes, drained

1/2 cup diced red bell pepper

1/4 cup finely chopped onion

1/2 cup corn kernels

1 or 2 finely chopped pickled jalapeños

1 tablespoon canned chopped mild green chiles

1/2 cup finely chopped flat leaf parsley

Mix all ingredients together in a medium bowl.  Cover and refrigerate at least 4 hours and preferably overnight.  Stir and season with salt and pepper if necessary to taste.  Serve as an appetizer with crackers, or as a salsa with chips, on tacos, fajitas, etc.  This is also a great side dish with fried or grilled chicken.

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Roasted and Caramelized Whole Shallots

I’ve served them with grilled chicken, tonight they are waiting for the Fennel Spiced Pork Loin to come out of the oven, and next week I’ll quadruple the recipe to serve alongside our turkey.  Roasted Shallots have more flavor and are sweeter than pearl onions…AND they are infinitely easier to prepare.  The recipe is from Ina Garten, published in Barefoot in Paris.  (note:  stick with medium to small sized shallots if you want the roasting time to be 15-20 minutes)

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6 tablespoons unsalted butter

2 pounds fresh shallots, peeled, with roots intact

3 tablespoons sugar

3 tablespoons good red wine vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh flat leaf parsley

Preheat oven to 400 degrees.  Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar and toss to coat.  Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown.  Add the vinegar, salt, and pepper and toss well.

Place the saute pan in the oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender.  Season to taste, sprinkle with parsley and serve hot.

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Becky McKinney’s Chili

This is the chili that I grew up with and I’ve never even attempted to replace it because in spite of it’s simplicity, everyone loves it.  The secret lies in buying the best quality ground sirloin and the long and slow cooking time.  You will know when it is done….it starts off loose and watery but transforms into a beautiful thick and rich dish.  This is not a spicy chili so feel free to add cayenne pepper if you like.  I like to serve it mild and let everyone season it to suit their own tastes.  My frayed, splattered and yellowed recipe card attributes this recipe to Becky Mckinney so thanks to her wherever she may be.

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For Chili:

3 lbs freshly ground sirloin

3 cans Campbells Tomato Soup

3 cans diced tomatoes with the juice

3 cups chopped onions

3 cups chopped celery

2 cans dark red kidney beans, drained and rinsed

3 cloves garlic, minced

3-4 tablespoons chili powder

To Serve:

Chopped fresh tomatoes

Chopped scallions

Grated cheddar cheese

Sour cream

Hot Sauce

Saltine Crackers

Preheat oven to 325 degrees.  Brown the meat lightly in a large, heavy ovenproof casserole…such as Le Creuset.  Stir in next 4 ingredients and cook for 5 minutes.  Add kidney beans, garlic and chili powder and stir.  Cover and bake in oven for 3 hours, stirring once or twice.  Serve with toppings.

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