2 c gingernap cookies
1 c plus 2 TBS sugar
1/4 c butter - melted
3 - 8 oz - packages cream cheese, softened
3/4 c cooked pumpkin
3/4 c white chocolate chips, melted
3 eggs
1 tsp ground cinnamon
1 tsp vanilla
1/4 tsp ground nutmeg
Almond Topping:
1/2 c chopped almonds
2 TBS butter
1 tsp sugar
Preheat oven to 350. For crust place cookies in large food processor; process into fine crumbs. Add 2 TBS of the sugar and melted butter; process just until combined. Press into bottom of 9 inch springform pan; set aside.
For filling - place cream cheese and 1 cup of the sugar in food processor; process until smooth. Add pumpkin, melted chocolate, eggs, cinnamon, vanilla and nutmeg; process until combined. pour into crust-lined pan. Place springform pan in shallow baking pan.
Bake 55-60 mins or until center appears nearly set when gently shaken. Remove; cool on wire rack 30 mins.
Meanwhile, for Almond Topping combine almonds, 2 TBS butter and 1 tsp sugar in food processor. Cover and process until combined - spread evenly in shallow baking pan. Bake 10 -12 mins until toasted, stirring occasionally.
Sprinkle almond topping on cheesecake. Loosen and remove sides of springorm pan. Cool cheesecake 1 hour more. Cover loosely; chill at least 4 hours or overnight.
Tuesday, November 20, 2007
Sweet Potato Pecan Pie
3 med sweet potatoes
1 stick butter
1 c sugar
2 eggs
12 oz evaporated milk
3/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp vanilla
pie shell
Topping:
1 stick butter
1 c light brown sugar
1 1/2 c chopped pecans
Prehead oven to 350
Cook potatoes in boiling water until soft. Drain; peel & mash potatoes in large bowl. Add butter and sugar while hot.
In medium bowl slightly beat eggs; mix in evaporated milk. Combine with potatoes; add cinnamon, nutmeg & vanilla. Mix thoroughly. Pour into pie shell.
For topping, melt butter. Add brown sugar and pecans. Cook 2 to 3 minutes. Cool; sprinkle over pie.
Bake 40-45 minutes.
1 stick butter
1 c sugar
2 eggs
12 oz evaporated milk
3/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp vanilla
pie shell
Topping:
1 stick butter
1 c light brown sugar
1 1/2 c chopped pecans
Prehead oven to 350
Cook potatoes in boiling water until soft. Drain; peel & mash potatoes in large bowl. Add butter and sugar while hot.
In medium bowl slightly beat eggs; mix in evaporated milk. Combine with potatoes; add cinnamon, nutmeg & vanilla. Mix thoroughly. Pour into pie shell.
For topping, melt butter. Add brown sugar and pecans. Cook 2 to 3 minutes. Cool; sprinkle over pie.
Bake 40-45 minutes.
Apple Crumb Pie
15 oz package piecrusts
1 c. & 2 TBS flour
1/2 c packed light brown sugar
1/2 c granulated sugar
1 tsp cinnamon
1/2 tsp salt
1/2 c softened butter
3/4 c chopped almonds - toasted
3 lbs Granny Smith apples - cored - peeled - thinly sliced
Preheat oven to 450. Fit 1 piecrust into a 9 inch pie plate; fold edges under and crimp.
Stir together 1 c. flour, brown sugar, granulated sugar, cinnamon & salt in a large bowl; cut in butter. Stire in almonds. Toss together 1 c. of the flour mixture, apples & remaining 2 TBS flour; spoon into piecrust. Top with remaining flour miture; cover loosely with foil.
Bake on lower over rack for 15 mins. Reduce oven temp to 350; bake, uncovered 35-40 mins. cut leaf designs from remaining piecrust; bake and serve warm on tip of pie slices w/ ice cream.
1 c. & 2 TBS flour
1/2 c packed light brown sugar
1/2 c granulated sugar
1 tsp cinnamon
1/2 tsp salt
1/2 c softened butter
3/4 c chopped almonds - toasted
3 lbs Granny Smith apples - cored - peeled - thinly sliced
Preheat oven to 450. Fit 1 piecrust into a 9 inch pie plate; fold edges under and crimp.
Stir together 1 c. flour, brown sugar, granulated sugar, cinnamon & salt in a large bowl; cut in butter. Stire in almonds. Toss together 1 c. of the flour mixture, apples & remaining 2 TBS flour; spoon into piecrust. Top with remaining flour miture; cover loosely with foil.
Bake on lower over rack for 15 mins. Reduce oven temp to 350; bake, uncovered 35-40 mins. cut leaf designs from remaining piecrust; bake and serve warm on tip of pie slices w/ ice cream.
Sunday, September 9, 2007
Zesty Potato Salad
2 pounds mixed small red and fingerling potatoes
1 small red onion, sliced thin
6 Tbls sherry wine vinegar
1 Tbls grainy mustard
1/2 tsp salt
1/4 tsp black pepper
6 Tbls extra-virgin olive oil
1 Tbls chopped fresh oregano
2 Tbls chopped fresh parsley
Bring a large pot of lightly salted water to a boil. Add potatoes. cover and bring back to a boil. Boil uncovered for 20 minutes or until fork tender. Drain Cute warm potatoes into bit-size pieces and place in bowl. Stir in onions. In a small bowl, blend vinegar, mustard, salt and pepper. Drizzle in oil, whisking continuously. Stir in oregano and parsley. Pour dressing over warm potatoes and onions. Stir gently. cover and refrigerate for up to a day. This can also be served warm or at room temp.
1 small red onion, sliced thin
6 Tbls sherry wine vinegar
1 Tbls grainy mustard
1/2 tsp salt
1/4 tsp black pepper
6 Tbls extra-virgin olive oil
1 Tbls chopped fresh oregano
2 Tbls chopped fresh parsley
Bring a large pot of lightly salted water to a boil. Add potatoes. cover and bring back to a boil. Boil uncovered for 20 minutes or until fork tender. Drain Cute warm potatoes into bit-size pieces and place in bowl. Stir in onions. In a small bowl, blend vinegar, mustard, salt and pepper. Drizzle in oil, whisking continuously. Stir in oregano and parsley. Pour dressing over warm potatoes and onions. Stir gently. cover and refrigerate for up to a day. This can also be served warm or at room temp.
Summer Asparagus
1 Tbls balsamic vinegar
1 Tbls red wine vinegar
2 tsp Dijon mustard
1/8 tsp salt
1/8 tsp black pepper
1/2 c olive oil
1 Tbls fresh chopped chervil
1 tsp finely chopped shallots
2 pounds asparagus, trimmed (stem ends peeled if thick)
3/4 to 1 pound grape tomatoes, halved
3-4 oz feta cheese, crumbled
In a small bowl, whisk balsamic and red wine vinegars, Dijon mustard, salt and pepper. Slowly whisk in oil in a thin stream. Stire in chervil and shallots. cover and set aside until ready to use. Steam asparagus until tender - about 6 minutes. Arrange asparagus and tomatoes on a large platter. Sprinkle with feta cheese. Drizzle with half of the dressing. Serve the remaining dressing on the side. This can be served warm, room temp or chilled.
1 Tbls red wine vinegar
2 tsp Dijon mustard
1/8 tsp salt
1/8 tsp black pepper
1/2 c olive oil
1 Tbls fresh chopped chervil
1 tsp finely chopped shallots
2 pounds asparagus, trimmed (stem ends peeled if thick)
3/4 to 1 pound grape tomatoes, halved
3-4 oz feta cheese, crumbled
In a small bowl, whisk balsamic and red wine vinegars, Dijon mustard, salt and pepper. Slowly whisk in oil in a thin stream. Stire in chervil and shallots. cover and set aside until ready to use. Steam asparagus until tender - about 6 minutes. Arrange asparagus and tomatoes on a large platter. Sprinkle with feta cheese. Drizzle with half of the dressing. Serve the remaining dressing on the side. This can be served warm, room temp or chilled.
Saturday, September 8, 2007
Aji Salsa
2 limes - squeezed
touch salt
1/4 c. water
8 scalions - white & light green
1/4 c. onion
scotch bonnet pepper - seeded
1 plum tomato - seeded
1 cup cilantro
cover & marinate
touch salt
1/4 c. water
8 scalions - white & light green
1/4 c. onion
scotch bonnet pepper - seeded
1 plum tomato - seeded
1 cup cilantro
cover & marinate
Onion cheese Dip
Heat oven to 375 - Place 4 oz shredded pepper jack cheese, 8 oz shredded chedder, 4 oz light cream cheese, 1/2 c. light mayo, 1/4 tsp dried thyme and 1 cup finely chopped sweet onion in bowl of food processor. Process until fairly smooth. Stir cheese mixture into 2 cups finely chopped sweet onion in a shallow 6 cup baking dish. Bake at 375 for 20 minutes. Stir. Bake 10 more minutes. Let cool slightly. Serve with crackers or toast.
Tomato-Herb Fish Fillets
2 Roma Tomatoes, diced
1 Tbsp chopped fresh basil leaves
1/2 tsp dried dill weed
1 tbsp grated Parm
1/2 tsp garlic pepper, divided
1 lb halibut, cod, or orange roughy fillets
Combine tomatoes, basil, dill, parm and 1/4 tsp garlic pepper in small bowl; mix well. Set aside.
Place fillets in large nonstick skillet. Add 1/4 cup water. Sprinkly remaining 1/4 tsp garlic pepper over fish fillet. Heat until water bubbles.
Cover; reduce heat to medium. Cook 3 minutes. Remove cover; drain excess liquid. Spoon tomatoe mixture evenly over fillets; cover and cook 3-7 minutes or until thickest part of fish flakes with a fork.
1 Tbsp chopped fresh basil leaves
1/2 tsp dried dill weed
1 tbsp grated Parm
1/2 tsp garlic pepper, divided
1 lb halibut, cod, or orange roughy fillets
Combine tomatoes, basil, dill, parm and 1/4 tsp garlic pepper in small bowl; mix well. Set aside.
Place fillets in large nonstick skillet. Add 1/4 cup water. Sprinkly remaining 1/4 tsp garlic pepper over fish fillet. Heat until water bubbles.
Cover; reduce heat to medium. Cook 3 minutes. Remove cover; drain excess liquid. Spoon tomatoe mixture evenly over fillets; cover and cook 3-7 minutes or until thickest part of fish flakes with a fork.
Thursday, August 9, 2007
Grilled Porterhouse & Jalapeno Butter
1/2 cup (1 stick) unsalted butter, softened
1 fresh jalapeno chile, seeded and finely chopped
1 garlic, minced
1 porterhouse steak, (2 1/2 pounds, 1 1/2 inches thick), room temperature
Coarse salt and freshly ground pepper
Preheat grill to medium-high (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Stir butter, jalapeño, and garlic in a bowl; set aside.
Season both sides of steak with salt and pepper. Grill over hotter part of grill, covered, flipping once, until browned, 3 to 4 minutes per side. Slide to cooler part of grill; grill, covered, flipping once, until medium-rare, 7 to 8 minutes more per side. Remove from grill, and let rest 10 minutes. Serve with jalapeño butter.
1 fresh jalapeno chile, seeded and finely chopped
1 garlic, minced
1 porterhouse steak, (2 1/2 pounds, 1 1/2 inches thick), room temperature
Coarse salt and freshly ground pepper
Preheat grill to medium-high (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Stir butter, jalapeño, and garlic in a bowl; set aside.
Season both sides of steak with salt and pepper. Grill over hotter part of grill, covered, flipping once, until browned, 3 to 4 minutes per side. Slide to cooler part of grill; grill, covered, flipping once, until medium-rare, 7 to 8 minutes more per side. Remove from grill, and let rest 10 minutes. Serve with jalapeño butter.
Grilled Chicken & Avacado Salad
Vegetable oil, for grill pan
6 skinless, boneless chicken breast halves (about 2 pounds)
Coarse salt and freshly ground pepper
2 cups cooked chickpeas
3 fresh Poblano peppers, seeded, deribbed, and finely chopped
1 medium red onion, finely chopped
Cilantro-Lime Vinaigrette
3 ripe, firm avocados, peeled, pitted, and diced
Lime slices, for serving
4 sprigs fresh cilantro, for serving
Oil a grill pan and place over high heat until hot. Season chicken with salt and pepper. Working in batches so as not to crowd the pan, place chicken skin-side down on grill pan. Cook 4 minutes. Turn, and cook until just cooked through, about 2 minutes more. As each batch is finished, set aside on a platter. Oil grill pan as necessary. When chicken is cool enough to handle, cut into medium dice, and transfer to a large bowl.
Add chickpeas, peppers, onion, and vinaigrette. Toss to combine. Gently fold in avocado. Serve garnished with lime wedges and cilantro.
Cilantro-Lime Vinaigrette
1/2 bunch cilantro, stems trimmed and discarded
1/4 cup freshly squeezed lime juice (about 2 limes)
1/2 cup extra virgin olive oil
Coarse salt and freshly ground pepper
Place cilantro in a food processor and pulse until coarsely chopped. With machine running, add lime juice, then olive oil. Season with salt and pepper
6 skinless, boneless chicken breast halves (about 2 pounds)
Coarse salt and freshly ground pepper
2 cups cooked chickpeas
3 fresh Poblano peppers, seeded, deribbed, and finely chopped
1 medium red onion, finely chopped
Cilantro-Lime Vinaigrette
3 ripe, firm avocados, peeled, pitted, and diced
Lime slices, for serving
4 sprigs fresh cilantro, for serving
Oil a grill pan and place over high heat until hot. Season chicken with salt and pepper. Working in batches so as not to crowd the pan, place chicken skin-side down on grill pan. Cook 4 minutes. Turn, and cook until just cooked through, about 2 minutes more. As each batch is finished, set aside on a platter. Oil grill pan as necessary. When chicken is cool enough to handle, cut into medium dice, and transfer to a large bowl.
Add chickpeas, peppers, onion, and vinaigrette. Toss to combine. Gently fold in avocado. Serve garnished with lime wedges and cilantro.
Cilantro-Lime Vinaigrette
1/2 bunch cilantro, stems trimmed and discarded
1/4 cup freshly squeezed lime juice (about 2 limes)
1/2 cup extra virgin olive oil
Coarse salt and freshly ground pepper
Place cilantro in a food processor and pulse until coarsely chopped. With machine running, add lime juice, then olive oil. Season with salt and pepper
Balsamic Marinated Skirt Steak
1/2 cup balsamic vinegar
2 tablespoons light-brown sugar
2 garlic cloves, minced
1 teaspoon crushed dried rosemary
Coarse salt and ground pepper
1 1/2 pounds skirt steak, cut crosswise into 4 equal pieces
Oil for grates
In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Pierce meat all over with a fork; add to marinade, and turn to coat. Let marinate at room temperature at least 15 minutes, or cover and refrigerate up to 1 day.
Heat grill to high; oil grates. Remove steaks from marinade, allowing excess to drip off. Grill steaks 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil, and let rest 5 minutes.
2 tablespoons light-brown sugar
2 garlic cloves, minced
1 teaspoon crushed dried rosemary
Coarse salt and ground pepper
1 1/2 pounds skirt steak, cut crosswise into 4 equal pieces
Oil for grates
In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Pierce meat all over with a fork; add to marinade, and turn to coat. Let marinate at room temperature at least 15 minutes, or cover and refrigerate up to 1 day.
Heat grill to high; oil grates. Remove steaks from marinade, allowing excess to drip off. Grill steaks 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil, and let rest 5 minutes.
Pacific Pork Kababs with Pineapple Rice
1 tablespoon vegetable oil, plus more for grates
1 cup long-grain white rice
1/3 cup honey
1 can (8 ounces) pineapple chunks in juice, drained and coarsely chopped (juice reserved)
Coarse salt and ground pepper
1 pork tenderloin (1 pound), cut into 1 1/2-inch cubes
2 medium red bell peppers, cut into 1 1/2-inch pieces
2 scallions, thinly sliced
1 teaspoon grated fresh ginger (from a peeled 1/2-inch piece)
1 lime, cut into wedges, for serving
Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.
Alternately thread pork and bell peppers onto skewers; season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.
To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper, and fluff with a fork. Serve kebabs with rice and lime wedges.
1 cup long-grain white rice
1/3 cup honey
1 can (8 ounces) pineapple chunks in juice, drained and coarsely chopped (juice reserved)
Coarse salt and ground pepper
1 pork tenderloin (1 pound), cut into 1 1/2-inch cubes
2 medium red bell peppers, cut into 1 1/2-inch pieces
2 scallions, thinly sliced
1 teaspoon grated fresh ginger (from a peeled 1/2-inch piece)
1 lime, cut into wedges, for serving
Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.
Alternately thread pork and bell peppers onto skewers; season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.
To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper, and fluff with a fork. Serve kebabs with rice and lime wedges.
Rustic Guacamole
1 small onion, finely chopped
2 to 3 serrano chiles, finely chopped
1 teaspoon coarse salt
2 ripe avocados, (preferably Hass), halved, pitted, and peeled
3 tablespoons fresh cilantro, coarsely chopped
1 small green zebra tomato, (or any small ripe red tomato), seeded and chopped
Tortilla chips, for serving
Stir together onion, chiles, and salt in a medium bowl. Roughly mash avocados into onion mixture, leaving the avocados very chunky. Stir in cilantro and tomato. Serve with tortilla chips.
2 to 3 serrano chiles, finely chopped
1 teaspoon coarse salt
2 ripe avocados, (preferably Hass), halved, pitted, and peeled
3 tablespoons fresh cilantro, coarsely chopped
1 small green zebra tomato, (or any small ripe red tomato), seeded and chopped
Tortilla chips, for serving
Stir together onion, chiles, and salt in a medium bowl. Roughly mash avocados into onion mixture, leaving the avocados very chunky. Stir in cilantro and tomato. Serve with tortilla chips.
Mango Guacamole
2 garlic cloves, minced
1/4 cup packed fresh cilantro leaves, chopped
1/4 cup freshly squeezed lime juice, (about 2 limes)
1 serrano chile, minced (ribs and seeds removed for less heat, if desired)
2 ripe avocados, pitted, peeled, and cut into 1/2-inch pieces
1 mango, peeled, pitted, and cut into 1/4-inch pieces (below)
Coarse salt
To prepare mango: Hold mango with a paper towel (to avoid slippage). Using a vegetable peeler, remove skin and discard.
With a knife, slice off wide, flat part of fruit on both sides of pit. Trim flesh from pit (discard pit).
Place parts cut side down; slice in half horizontally. Cut crosswise into thin strips; cut strips lengthwise into pieces.
To make guacamole: In a medium bowl, combine avocados, mango, garlic, cilantro, lime juice, and serrano chile; season with 1/2 teaspoon salt. Fold gently, leaving texture chunky.
1/4 cup packed fresh cilantro leaves, chopped
1/4 cup freshly squeezed lime juice, (about 2 limes)
1 serrano chile, minced (ribs and seeds removed for less heat, if desired)
2 ripe avocados, pitted, peeled, and cut into 1/2-inch pieces
1 mango, peeled, pitted, and cut into 1/4-inch pieces (below)
Coarse salt
To prepare mango: Hold mango with a paper towel (to avoid slippage). Using a vegetable peeler, remove skin and discard.
With a knife, slice off wide, flat part of fruit on both sides of pit. Trim flesh from pit (discard pit).
Place parts cut side down; slice in half horizontally. Cut crosswise into thin strips; cut strips lengthwise into pieces.
To make guacamole: In a medium bowl, combine avocados, mango, garlic, cilantro, lime juice, and serrano chile; season with 1/2 teaspoon salt. Fold gently, leaving texture chunky.
Three Garlic Pasta
1 head plus 8 cloves garlic
1 pound spaghetti
2 tablespoons olive oil
3/4 cup dry white wine
1 cup loosely packed fresh flat-leaf parsley, roughly chopped
1 teaspoon red-pepper flakes
Salt and freshly ground black pepper
Parmesan cheese, for grating
Preheat oven to 425 degrees. Wrap garlic head in foil, or place in garlic roaster; roast until soft and golden, about 1 hour. Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.
Cook pasta until al dente. Drain, and run under cold water to stop cooking.
Thinly slice five cloves of unroasted garlic. Finely chop remaining three cloves. Heat oil over medium heat in large skillet. Add sliced garlic; toast until golden and crisp. Remove garlic with slotted spoon; set aside. Add chopped garlic; saute until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, red pepper, and salt and pepper to taste; toss. Serve sprinkled with toasted garlic slivers. Grate Parmesan over each serving.
1 pound spaghetti
2 tablespoons olive oil
3/4 cup dry white wine
1 cup loosely packed fresh flat-leaf parsley, roughly chopped
1 teaspoon red-pepper flakes
Salt and freshly ground black pepper
Parmesan cheese, for grating
Preheat oven to 425 degrees. Wrap garlic head in foil, or place in garlic roaster; roast until soft and golden, about 1 hour. Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.
Cook pasta until al dente. Drain, and run under cold water to stop cooking.
Thinly slice five cloves of unroasted garlic. Finely chop remaining three cloves. Heat oil over medium heat in large skillet. Add sliced garlic; toast until golden and crisp. Remove garlic with slotted spoon; set aside. Add chopped garlic; saute until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, red pepper, and salt and pepper to taste; toss. Serve sprinkled with toasted garlic slivers. Grate Parmesan over each serving.
Sunday, July 15, 2007
Shut Up & Eat It
2 Tbls Olive Oil
1 lb boneless, skinless chicken - cut into 1 inch chunks
3 hot Italian sausages, cut into coins
4 cloves garlic, chopped
1 can (28 oz) whole peeled tomatoes, crushed by hand
1 can (15 oz) tomatoe sauce
1 can (6 oz) tomato paste
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 sweet red pepper, cored, seeded and cut into 3/4 inch dice
1 lb penne pasta
1/2 cup grated romano cheese
Heat olive oil in a large saucepan over medium-high heat. Add chicken and sausage and saute for 5 minutes, stirring occasionally. Add garlic and cook for 1 minute. Stir in peeled tomatoes and liquid, tomato sauce, tomato paste, basil, oregano, salt and papper. Bring to a boil over high heat. Reduce heat and simmer for 10 minutes, stirring occasionally. Add sweet pepper and simmer for 10 more minutes.
When the sauce is halfway done, prepare pasta, following package directions. Drain, reserving 1/2 cup of pasta water.
Stir pasta and cheese into sauce and cook for 1 minute. Add some fo the pasta water if the sause is too thick, then serve.
1 lb boneless, skinless chicken - cut into 1 inch chunks
3 hot Italian sausages, cut into coins
4 cloves garlic, chopped
1 can (28 oz) whole peeled tomatoes, crushed by hand
1 can (15 oz) tomatoe sauce
1 can (6 oz) tomato paste
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 sweet red pepper, cored, seeded and cut into 3/4 inch dice
1 lb penne pasta
1/2 cup grated romano cheese
Heat olive oil in a large saucepan over medium-high heat. Add chicken and sausage and saute for 5 minutes, stirring occasionally. Add garlic and cook for 1 minute. Stir in peeled tomatoes and liquid, tomato sauce, tomato paste, basil, oregano, salt and papper. Bring to a boil over high heat. Reduce heat and simmer for 10 minutes, stirring occasionally. Add sweet pepper and simmer for 10 more minutes.
When the sauce is halfway done, prepare pasta, following package directions. Drain, reserving 1/2 cup of pasta water.
Stir pasta and cheese into sauce and cook for 1 minute. Add some fo the pasta water if the sause is too thick, then serve.
Sunday, July 8, 2007
Chex Vanilla Chunks
1 bag (6 oz) semisweet chocolate chips (optional)
3 c corn chex cereal
3 c rice chex cereal
3 c wheat chex cereal
2 c salted dry-roasted peanuts
2 c small pretzel twists
2 c mini marshmallows
1 package (20 oz) vanilla-flavored candy coating (almond bark)
Place chocolate chips in freezer to chill. Mix cereals, peanuts, pretzels and marshallows in large bowl - set aside
Microwave candy coating in large microwavable bowl uncovered on high 1 minute 30 seconds, stir, breaking up large chunks. Microwave about 30 secons longer or until coating can be stirred smooth.
Gently and quickly fold cereal mixture into coating wiht rubber spatula, stirring gently until evenly coated. Stir in chilled chocolate chips. Spread on waxed paper, cool completely. Break into chunks. Store in airtight container in refrigerator.
3 c corn chex cereal
3 c rice chex cereal
3 c wheat chex cereal
2 c salted dry-roasted peanuts
2 c small pretzel twists
2 c mini marshmallows
1 package (20 oz) vanilla-flavored candy coating (almond bark)
Place chocolate chips in freezer to chill. Mix cereals, peanuts, pretzels and marshallows in large bowl - set aside
Microwave candy coating in large microwavable bowl uncovered on high 1 minute 30 seconds, stir, breaking up large chunks. Microwave about 30 secons longer or until coating can be stirred smooth.
Gently and quickly fold cereal mixture into coating wiht rubber spatula, stirring gently until evenly coated. Stir in chilled chocolate chips. Spread on waxed paper, cool completely. Break into chunks. Store in airtight container in refrigerator.
Devil's Food Layer Cake
4 oz 82% extra-dark chocolate
1 tsp vegetable oil
2 1/4 c all-purpose flour
1/2 c unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
3/4 c unsalted butter, softened
1 1/2 c sugar
4 eggs
2 tsp vanilla extract
3/4 c reduced fat sour cream
3/4 c milk
Frosting:
1 package (12 oz) semisweet chocolate chips
3 c confectioners sugar
1/2 c unsalted butter, softened
1 container (8 oz) sour cream
3 Tbls milk
Cake:
Heat oven to 325. Coat two 9x2 inch round baking pans with nonstick flour and oil baking spray. Coarsely chop chocolate. Place in a small microwave-safe bowl with oil. Microwave on high pwer for 1 minute, stir until smooth. If needed, heat an additional 15 seconds. let cool slightly. In a medium size bowl, mix flour, cocoa powder, baking soda and salt. In large bowl, wiht mixer on medium speed, beat butter and sugar until fluffy, 3 minutes. Add eggs, one at a time, beating after each. Beat in melted chocoalate mixture and vanilla. Place sour cream in a 2-cup capacity measureing cup. Whisk in milk until smooth. On low speed, beat flour mixture into butter mixture, alternating with thinned sour cream, beginning and ending with flour; beat 1 minute. Spread into pans.
Bake at 325 for 35-40 minutes. Check w/ toothpick. Cook cakes in pans on wire racks - 15 minutes. Turn cakes out onto racks; cook completely.
Frosting:
In large glass bowl, microwave chocolate chips on medium power for 30 secodns, stir. Microwave another 30 seconds until completely smooth. Let cool slightly. With mixer, blend 1 1/2 cups of the sugar with butter. Beat in sour cream, milk and then half of the chocolate until smooth. On low speed, beat in remaining sugar until blended; then beat in remaining chocolate. Continue to beat until good spreading consistency, about 1 minute. Slice one of the cooled llayers in half horizonally (insert toothpicks into sides of layer to use as a guide) Repeat with other layer. Gently place one layer, cut side down, on serving plate (layers will be tender). Spread top w/ frosting. Repeat w/ remaining cake layers and frosting, ending with cake layer, cut side down. Frost top and side of cake with remaining frosting. Refrigerate 1 hour until firm.
1 tsp vegetable oil
2 1/4 c all-purpose flour
1/2 c unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
3/4 c unsalted butter, softened
1 1/2 c sugar
4 eggs
2 tsp vanilla extract
3/4 c reduced fat sour cream
3/4 c milk
Frosting:
1 package (12 oz) semisweet chocolate chips
3 c confectioners sugar
1/2 c unsalted butter, softened
1 container (8 oz) sour cream
3 Tbls milk
Cake:
Heat oven to 325. Coat two 9x2 inch round baking pans with nonstick flour and oil baking spray. Coarsely chop chocolate. Place in a small microwave-safe bowl with oil. Microwave on high pwer for 1 minute, stir until smooth. If needed, heat an additional 15 seconds. let cool slightly. In a medium size bowl, mix flour, cocoa powder, baking soda and salt. In large bowl, wiht mixer on medium speed, beat butter and sugar until fluffy, 3 minutes. Add eggs, one at a time, beating after each. Beat in melted chocoalate mixture and vanilla. Place sour cream in a 2-cup capacity measureing cup. Whisk in milk until smooth. On low speed, beat flour mixture into butter mixture, alternating with thinned sour cream, beginning and ending with flour; beat 1 minute. Spread into pans.
Bake at 325 for 35-40 minutes. Check w/ toothpick. Cook cakes in pans on wire racks - 15 minutes. Turn cakes out onto racks; cook completely.
Frosting:
In large glass bowl, microwave chocolate chips on medium power for 30 secodns, stir. Microwave another 30 seconds until completely smooth. Let cool slightly. With mixer, blend 1 1/2 cups of the sugar with butter. Beat in sour cream, milk and then half of the chocolate until smooth. On low speed, beat in remaining sugar until blended; then beat in remaining chocolate. Continue to beat until good spreading consistency, about 1 minute. Slice one of the cooled llayers in half horizonally (insert toothpicks into sides of layer to use as a guide) Repeat with other layer. Gently place one layer, cut side down, on serving plate (layers will be tender). Spread top w/ frosting. Repeat w/ remaining cake layers and frosting, ending with cake layer, cut side down. Frost top and side of cake with remaining frosting. Refrigerate 1 hour until firm.
Sausage & Pepper Lasagna
1 Tbls olive oil
1 med-size sweet green pepper, cored, seeded and diced
1 small onion, diced
2 cloves garlic, sliced
5 links sweet Italian sausage (about 1 1/3 lbs) casings removed
1 can (28 oz) fire-roasted crushed tomatoes in puree
1 Tbls balsamic vinegar
2 tsp sugar
2 1/4 tsp dried Italian seasoning
1 container (15 oz) ricotta cheese
1 large egg
4 Tbls grated Parm
1/4 tsp ground black pepper
12 no-boil lasagna noodles
2 cups (8 oz) shredded mozz
Heat oven to 350. Coat at 13x9x2 inch baking dish with nonstick cooking spray
Heat a 12 inch skillet over med-high heat. Add oil, then green pepper, onion and garlic. Cook 5 minutes, stirring. Add sausage and cook until no longe rpink, 5 minutes, breaking apart with a spoon. Add crushed tomoatoes, vinegar, sugar and 2 tsp of the Italian seasoning. Reduce heat to medium and simmer 10 minutes.
In a mediume size bowl, blend together ricotta and egg. Stire in remaining 1/4 tsp Italian seasoning, 3 Tbls of grated Parm and black pepper.
Begin layering, place 1 cup sauce on the bottom of dish. Top wiht noodles, then 3/4 c ricotta and 1 c mozz. Ladle on 1 c of sauce, then 3 noodles, 1 c sauce, 3 noodles, ricotta, sause, noodles, sauces, mozz, parm.
Cover dish with nonstick foil, bake at 350 for 30 minutes. Uncover and bake additional 20-25 until top is browned. Cool 10-15 minutes before serving.
1 med-size sweet green pepper, cored, seeded and diced
1 small onion, diced
2 cloves garlic, sliced
5 links sweet Italian sausage (about 1 1/3 lbs) casings removed
1 can (28 oz) fire-roasted crushed tomatoes in puree
1 Tbls balsamic vinegar
2 tsp sugar
2 1/4 tsp dried Italian seasoning
1 container (15 oz) ricotta cheese
1 large egg
4 Tbls grated Parm
1/4 tsp ground black pepper
12 no-boil lasagna noodles
2 cups (8 oz) shredded mozz
Heat oven to 350. Coat at 13x9x2 inch baking dish with nonstick cooking spray
Heat a 12 inch skillet over med-high heat. Add oil, then green pepper, onion and garlic. Cook 5 minutes, stirring. Add sausage and cook until no longe rpink, 5 minutes, breaking apart with a spoon. Add crushed tomoatoes, vinegar, sugar and 2 tsp of the Italian seasoning. Reduce heat to medium and simmer 10 minutes.
In a mediume size bowl, blend together ricotta and egg. Stire in remaining 1/4 tsp Italian seasoning, 3 Tbls of grated Parm and black pepper.
Begin layering, place 1 cup sauce on the bottom of dish. Top wiht noodles, then 3/4 c ricotta and 1 c mozz. Ladle on 1 c of sauce, then 3 noodles, 1 c sauce, 3 noodles, ricotta, sause, noodles, sauces, mozz, parm.
Cover dish with nonstick foil, bake at 350 for 30 minutes. Uncover and bake additional 20-25 until top is browned. Cool 10-15 minutes before serving.
Apple Turnover
1 Tbls unsalted butter
2 medium size granny smith apples (about a pound), peeled, cored & grated
1/4 cup dried currants
2 Tbls sugar
Pinch ground nutmeg
4 oz 1/3 less fat cream cheese, cut into pieces
1 egg, separated
2 Tbls all-purpose flour
1/4 tsp fresh lemon zest
1 package frozen puff pastry sheets, thawed
Heat oven to 400. Melt butter in a large nonstick skillet over medium heat. Add apples, currants, sugar and nutmeg. Cook, stirring, 4-5 minutes or until apples are tender. Remove from heat and let cool slightly. Stir in cream cheese, egg yolk, flour and lemon zest.
Unfold one of the pastry sheets on a lightly floured surface. Roll out slightly to measure 12 inches square. With pizza cutter or sharp knife, cut pastry into 9 equal squares (each 4 inches per side).
Spoon 1 Tbls apple mixture into the center of one square. Fold in half diagonally to form a triangle. Seal open edges with a fork and transfer to an ungreased baking sheet. Brush wiht a little egg white. Repeat wiht remaining squares.
Bake at 400 for 14-15 minutes until puffed and nicely browned on top. While turnoers bake, repeat rolling, filling and folding with remaining pastry sheet, filling and egg white.
Remove turnovers from baking pans to wire rack to cool, at least 10 minutes.
2 medium size granny smith apples (about a pound), peeled, cored & grated
1/4 cup dried currants
2 Tbls sugar
Pinch ground nutmeg
4 oz 1/3 less fat cream cheese, cut into pieces
1 egg, separated
2 Tbls all-purpose flour
1/4 tsp fresh lemon zest
1 package frozen puff pastry sheets, thawed
Heat oven to 400. Melt butter in a large nonstick skillet over medium heat. Add apples, currants, sugar and nutmeg. Cook, stirring, 4-5 minutes or until apples are tender. Remove from heat and let cool slightly. Stir in cream cheese, egg yolk, flour and lemon zest.
Unfold one of the pastry sheets on a lightly floured surface. Roll out slightly to measure 12 inches square. With pizza cutter or sharp knife, cut pastry into 9 equal squares (each 4 inches per side).
Spoon 1 Tbls apple mixture into the center of one square. Fold in half diagonally to form a triangle. Seal open edges with a fork and transfer to an ungreased baking sheet. Brush wiht a little egg white. Repeat wiht remaining squares.
Bake at 400 for 14-15 minutes until puffed and nicely browned on top. While turnoers bake, repeat rolling, filling and folding with remaining pastry sheet, filling and egg white.
Remove turnovers from baking pans to wire rack to cool, at least 10 minutes.
Apple Crumb Pie
1 prepared refrigerated piecrust
Crumb:
3/4 c packed light-brown sugar
1 1/2 c all-purpose flour
3/4 tsp ground cinnamon
1/4 tsp salt
pinch ground cloves
3/4 c unsalted butter, cut into pieces and chilled
1/3 c chopped walnuts (optional)
Pie Filling:
6 Golden Delicious apples, peeled, cored and cut in 1/2 inch dice
3/4 c packed light-brown sugar
1/4 c all-purpose flour
1/2 tsp ground cinnamon
pinch ground cloves
1 Tbls confectioners sugar
Arrange a rack in the lowest slot of your oven. Heat oven to 375. Fit piecrust into a 9 inch pie plate and decoratively crimp edge. refigerate until you are ready to add filling.
Crumb: Combine flour, brown sugar, cinnamon, salt and cloves in bowl. Rub in butter with fingertips until crumbly. Stir in nuts.
Filling: In a large bowl, toss together apples, brown sugar, flour, cinnamon and cloves. Spoon filling into pie shell, mounding slightly in the center. Top filling wiht cromb topping. Place on small foil-lined baking sheet.
Bake at 375 for 30 minutes. reduce temp to 350, bake 30 minutes more until fruit is tender. Loosely tent pie w/ aluminum foil during last 20 mins.
Crumb:
3/4 c packed light-brown sugar
1 1/2 c all-purpose flour
3/4 tsp ground cinnamon
1/4 tsp salt
pinch ground cloves
3/4 c unsalted butter, cut into pieces and chilled
1/3 c chopped walnuts (optional)
Pie Filling:
6 Golden Delicious apples, peeled, cored and cut in 1/2 inch dice
3/4 c packed light-brown sugar
1/4 c all-purpose flour
1/2 tsp ground cinnamon
pinch ground cloves
1 Tbls confectioners sugar
Arrange a rack in the lowest slot of your oven. Heat oven to 375. Fit piecrust into a 9 inch pie plate and decoratively crimp edge. refigerate until you are ready to add filling.
Crumb: Combine flour, brown sugar, cinnamon, salt and cloves in bowl. Rub in butter with fingertips until crumbly. Stir in nuts.
Filling: In a large bowl, toss together apples, brown sugar, flour, cinnamon and cloves. Spoon filling into pie shell, mounding slightly in the center. Top filling wiht cromb topping. Place on small foil-lined baking sheet.
Bake at 375 for 30 minutes. reduce temp to 350, bake 30 minutes more until fruit is tender. Loosely tent pie w/ aluminum foil during last 20 mins.
Gravy
Neck & Giblets (no heart or liver) - place in a pot of water and cover. Add diced carrots, onions and celery - very rough dices. Boil for hours - half the day. Add salt, pepper, sage and poultry seasoning to taste.
Let sit. Take the fat off the top - pour slowly into a container - the silt at the bottom is bad.
Remove turkey from pan and place on carving platter - let sit 20 minutes before carving.
Take a little water in the pan to loosen up the stuff from the bottom of the pan. Let sit and the grease will rise to the top. Mix 1/2 stick of butter and 2 Tbls of grease fro mthe top of the pan & 1/4 cup of flour to make a paste - whisk easily - not too hot - til a wet sandlike consistancy.
Take broth from before and add turkey broth & grease from roaster pan. Heat all broth to really hot - boil. Over medium heat - slowly add broth to roux (paste mixture from earlier) whisk the hell out of it...will thicken immediately.
Let sit. Take the fat off the top - pour slowly into a container - the silt at the bottom is bad.
Remove turkey from pan and place on carving platter - let sit 20 minutes before carving.
Take a little water in the pan to loosen up the stuff from the bottom of the pan. Let sit and the grease will rise to the top. Mix 1/2 stick of butter and 2 Tbls of grease fro mthe top of the pan & 1/4 cup of flour to make a paste - whisk easily - not too hot - til a wet sandlike consistancy.
Take broth from before and add turkey broth & grease from roaster pan. Heat all broth to really hot - boil. Over medium heat - slowly add broth to roux (paste mixture from earlier) whisk the hell out of it...will thicken immediately.
Stuffed Peppers
4 red, green or yellow bell peppers - tops sliced off and chopped up
2 cups leftover rice or couscous
1 cup leftover chopped or ground sausage, ham, turkey, chicken or beef
1 tsp dried basil
1 Tbls fresh chopped parsley
1/2 c. chicken stock
2 scallions, chopped
Slice off tops of bell peppers, remove seeds and discard. Chop up the pepper tops and place into a large bowl. Add rice or couscouse, chopped meat, dried basil, parsley, chopped pepper tops, chicken stock and scallions. toss to combine and season with salt and pepper. Stuff each pepper with filling and place in a square baking dish. Bake at 325 degrees for 45 minutes or until tender.
2 cups leftover rice or couscous
1 cup leftover chopped or ground sausage, ham, turkey, chicken or beef
1 tsp dried basil
1 Tbls fresh chopped parsley
1/2 c. chicken stock
2 scallions, chopped
Slice off tops of bell peppers, remove seeds and discard. Chop up the pepper tops and place into a large bowl. Add rice or couscouse, chopped meat, dried basil, parsley, chopped pepper tops, chicken stock and scallions. toss to combine and season with salt and pepper. Stuff each pepper with filling and place in a square baking dish. Bake at 325 degrees for 45 minutes or until tender.
Bacon Cheeseburger Meatloaf
1 lb ground chuck
10 slices bacon, cooked and crumbled
1 (8 oz) package sharp cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayo
1 tablespoon worcestershire sauce
1/4 tsp salt
1/4 tsp ground black pepper
1/3 c ketchup
2 Tbls prepared mustard
1 (3 oz) can french fried onions
Preheat oven to 350 degrees
In a small bowl, combine the ketchump and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
Press meat mixture into a 9x5x3 inch loaf pan or shape into a loaf and place on a rac in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with french fried onions, bake another 10 to 15 minutes, or until meat is no longer pink.
10 slices bacon, cooked and crumbled
1 (8 oz) package sharp cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayo
1 tablespoon worcestershire sauce
1/4 tsp salt
1/4 tsp ground black pepper
1/3 c ketchup
2 Tbls prepared mustard
1 (3 oz) can french fried onions
Preheat oven to 350 degrees
In a small bowl, combine the ketchump and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
Press meat mixture into a 9x5x3 inch loaf pan or shape into a loaf and place on a rac in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with french fried onions, bake another 10 to 15 minutes, or until meat is no longer pink.
Warm Cheese Dip
5 oz trimmed brie cheese
8 oz sharp cheddar cheese, cut up
8 oz light cream cheese
3/4 cup light mayo
8 sun-dried tomatoes packed in oil
2 tsp Dijon mustard
1/4 tsp garlic salt
Heat oven to 375. Coat a small ovenproof dish with nonstick cooking spray. Pulse brie, cheddar, cream cheese, mayo, tomatoes, mustard and salt in food processor until smooth.
Bake in prepared baking dish at 375 for 20 minutes. Cool at least 10 minutes.
8 oz sharp cheddar cheese, cut up
8 oz light cream cheese
3/4 cup light mayo
8 sun-dried tomatoes packed in oil
2 tsp Dijon mustard
1/4 tsp garlic salt
Heat oven to 375. Coat a small ovenproof dish with nonstick cooking spray. Pulse brie, cheddar, cream cheese, mayo, tomatoes, mustard and salt in food processor until smooth.
Bake in prepared baking dish at 375 for 20 minutes. Cool at least 10 minutes.
Turkey and Trimmings
Oven Roasted Turkey:
One pound of turkey per person. Thaw in its packaging on a tray in the refrigerator; ti will take 24 hours for each 4-5 pounds. When thawed, remove giblets and neck; rinse well with cold water. Dry turkey, including both cavities. Cut off wing tips and tail. Rub interior and exterior with seasionings. Roast at 325 about 15 minutes per pound until an instant-read thermometer reads 180 in the thigh, 170 in the breast. Tent with foil for 20 minuts before carving.
Great Gravy:
Remove turkey from pan; pour off fat. Add 3 1/2 cups chicken broth to pan. Cook over low heat, scraping up brown bits. Stir 1/4 cup flour and 1/2 cup broth together. Whicsk into pan with 1/2 tsp salt and 1/8 tsp pepper. Cook, whisking constantly over low heat, until thickened. strain to remove any lumps.
Mashed potatoes:
Peel 5 lbs of baking potatoes. Cut into chunks. boil, partially covered, until tender, 15-20 minutes. Drain, return pot to heat. Add 1 C milk and 6 Tbsl butter. Bring to simmer. Turn off heat. Add potatoes, 1 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp nutmeg. Mash, stirring in another 1/2 c milk.
One pound of turkey per person. Thaw in its packaging on a tray in the refrigerator; ti will take 24 hours for each 4-5 pounds. When thawed, remove giblets and neck; rinse well with cold water. Dry turkey, including both cavities. Cut off wing tips and tail. Rub interior and exterior with seasionings. Roast at 325 about 15 minutes per pound until an instant-read thermometer reads 180 in the thigh, 170 in the breast. Tent with foil for 20 minuts before carving.
Great Gravy:
Remove turkey from pan; pour off fat. Add 3 1/2 cups chicken broth to pan. Cook over low heat, scraping up brown bits. Stir 1/4 cup flour and 1/2 cup broth together. Whicsk into pan with 1/2 tsp salt and 1/8 tsp pepper. Cook, whisking constantly over low heat, until thickened. strain to remove any lumps.
Mashed potatoes:
Peel 5 lbs of baking potatoes. Cut into chunks. boil, partially covered, until tender, 15-20 minutes. Drain, return pot to heat. Add 1 C milk and 6 Tbsl butter. Bring to simmer. Turn off heat. Add potatoes, 1 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp nutmeg. Mash, stirring in another 1/2 c milk.
Grilled Vegetables wiht Romesco Sauce
8 plum tomatoes - cored and halved
4 medium zucchini, sliced in half lengthwise
2 sweet red peppers, cored, seeded and quartered
2 yellow peppers, cored, seeded and quartered
1 pound asparagus, ends trimmed
7 Tbls extra-virgin olive oil
1 1/2 tsp salt
1 1/4 tsp pepper
1/3 cup toasted slivered almonds
1 slice white bread - torn into pieces
2 cloves garlic, peeled
2 Tbls sherry wine vinegar
Heat grill to med-high
Place tomatoes, zucchini, peppers & aspargus in a large bowl and toss w/ 4 Tbls of olive oil, 1 tsp of salt and 1 tsp of pepper. Toss in batches if necessary.
Grill, in batches if necessary, for about 5-6 minutes per side. Set aside.
In the bowl or a food processor, add almonds, bread and garlic. Process until nuts are ground. Add 4 of the grilled tomatoes, the remaining 3 Tbls olive oil, the remaining 1/2 tsp salt and 1/4 pepper, and the vinegar. Process until the consistency of a paste. Cover sauce and chill.
Serve vegetables w/ sauce and grilled garlic bread.
4 medium zucchini, sliced in half lengthwise
2 sweet red peppers, cored, seeded and quartered
2 yellow peppers, cored, seeded and quartered
1 pound asparagus, ends trimmed
7 Tbls extra-virgin olive oil
1 1/2 tsp salt
1 1/4 tsp pepper
1/3 cup toasted slivered almonds
1 slice white bread - torn into pieces
2 cloves garlic, peeled
2 Tbls sherry wine vinegar
Heat grill to med-high
Place tomatoes, zucchini, peppers & aspargus in a large bowl and toss w/ 4 Tbls of olive oil, 1 tsp of salt and 1 tsp of pepper. Toss in batches if necessary.
Grill, in batches if necessary, for about 5-6 minutes per side. Set aside.
In the bowl or a food processor, add almonds, bread and garlic. Process until nuts are ground. Add 4 of the grilled tomatoes, the remaining 3 Tbls olive oil, the remaining 1/2 tsp salt and 1/4 pepper, and the vinegar. Process until the consistency of a paste. Cover sauce and chill.
Serve vegetables w/ sauce and grilled garlic bread.
Green Bean & Shrimp Salad
Vinaigarette:
1 Tbls red wine vinegar
1 tsp honey dijon mustard
1/2 tsp salt
1/8 tsp black pepper
3 Tbsp extra-virgin olive oil
2 Tbsp snipped fresh chives
Green Beans & Shrimp:
1 lb green beans, trimmed
2 Tbsp extra-virgin olive oil
2 cloves garlic, finely chopped
1 1/2 pounds large shrimp, shelled and deveined
1/4 tsp salt
1/4 tsp black pepper
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
Snipped chives for garnish (optional)
Vinaigrette: In a small bowl, whisk vinegar, mustard, salt and pepper. Gradually drizzle in the olive oil, whisking continuously until dressing is emulsified. Add chives; set aside.
Green beans and shrimp: Bring a large pot of lightly salted water to a boil. Add beans and simmer for 5 minutes or until crisp tender. Drain and place in a large bowl. Toss with dressing; set aside.
Heat the 2 tablespoons oil in a large skilled over med-high heat. Add garlic and shrimp. Season with salt and pepper and cook about 2 mins per side or until cooked through.
To serve, toss tomatoes with the beans. Place on a serving platter. Scatter shrimp and feta over the top. Garnish with snipped chives.
1 Tbls red wine vinegar
1 tsp honey dijon mustard
1/2 tsp salt
1/8 tsp black pepper
3 Tbsp extra-virgin olive oil
2 Tbsp snipped fresh chives
Green Beans & Shrimp:
1 lb green beans, trimmed
2 Tbsp extra-virgin olive oil
2 cloves garlic, finely chopped
1 1/2 pounds large shrimp, shelled and deveined
1/4 tsp salt
1/4 tsp black pepper
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
Snipped chives for garnish (optional)
Vinaigrette: In a small bowl, whisk vinegar, mustard, salt and pepper. Gradually drizzle in the olive oil, whisking continuously until dressing is emulsified. Add chives; set aside.
Green beans and shrimp: Bring a large pot of lightly salted water to a boil. Add beans and simmer for 5 minutes or until crisp tender. Drain and place in a large bowl. Toss with dressing; set aside.
Heat the 2 tablespoons oil in a large skilled over med-high heat. Add garlic and shrimp. Season with salt and pepper and cook about 2 mins per side or until cooked through.
To serve, toss tomatoes with the beans. Place on a serving platter. Scatter shrimp and feta over the top. Garnish with snipped chives.
Ginny's All-American Chili Chowder
2 Tbls olive oil
3 medium-size onions, diced
2 pounds lean ground turkey
2 cans (28 oz each) diced tomatoes
2 cans (15.5 oz each) red kidney beans, drained and rinsed
1 can (28 oz) baked beans
1 can (8 oz) tomato sauce
4 cups frozen corn, thawed
1/4 cup chili powder
1/2 tsp salt
1/4 tsp black pepper
Tort Chips
Heat olive oil in large skillet over med-high heat. Cook onions for 10 minutes, stirring occasionally until nicely browned. Crumble in turkey; cook for 8-10 minutes, until turkey is cooked through.
Place turkey mixture in a 6-quart slow cooker. Stir in all ingredients. Cook 4 hours on high or 7 hours on low.
3 medium-size onions, diced
2 pounds lean ground turkey
2 cans (28 oz each) diced tomatoes
2 cans (15.5 oz each) red kidney beans, drained and rinsed
1 can (28 oz) baked beans
1 can (8 oz) tomato sauce
4 cups frozen corn, thawed
1/4 cup chili powder
1/2 tsp salt
1/4 tsp black pepper
Tort Chips
Heat olive oil in large skillet over med-high heat. Cook onions for 10 minutes, stirring occasionally until nicely browned. Crumble in turkey; cook for 8-10 minutes, until turkey is cooked through.
Place turkey mixture in a 6-quart slow cooker. Stir in all ingredients. Cook 4 hours on high or 7 hours on low.
Orange Pound Cake
1 3/4 cups unsalted butter, softened
2 3/4 cups granulated sugar
8 eggs
1 tsp orange extract
2 tsp grated orange rind
3 cups all-purpose flour
1 Tbls baking powder
1 tsp salt
3/4 cup fresh orange juice (about 3 oranges)
Drizzle:
3/4 cup confectioners' sugar
1 Tbls orange juice plus 1 tsp water
Heat oven to 350. Butter and flour 10 inch tube pan. Tap out excess flour.
Beat butter in bowl until creamy. Gradually beat in sugar until fluffy, scraping dwon bowl. Add eggs, one at a time. Beat in extract and rind.
Combine flour, baking powder and salt in small bowl. Gardually beat into butter mixture on medium speed, alternating with orange juice. Beat 2 minutes, scraping down bowl occasionally, until thick and creamy. Pour into prepared pan.
Bake at 350 for 35 minutes. Lower heat to 300. Bake 45-50 minutes or until toothpick comes out clean. Cool in pan on rack 15 minutes; turn cake out on rack; cool completely.
Drizzle: In a bowl, whisk confectionaers' sugar and thinned juice until smooth. Drizzle over cooled cake. Let dry before slicing and serving.
2 3/4 cups granulated sugar
8 eggs
1 tsp orange extract
2 tsp grated orange rind
3 cups all-purpose flour
1 Tbls baking powder
1 tsp salt
3/4 cup fresh orange juice (about 3 oranges)
Drizzle:
3/4 cup confectioners' sugar
1 Tbls orange juice plus 1 tsp water
Heat oven to 350. Butter and flour 10 inch tube pan. Tap out excess flour.
Beat butter in bowl until creamy. Gradually beat in sugar until fluffy, scraping dwon bowl. Add eggs, one at a time. Beat in extract and rind.
Combine flour, baking powder and salt in small bowl. Gardually beat into butter mixture on medium speed, alternating with orange juice. Beat 2 minutes, scraping down bowl occasionally, until thick and creamy. Pour into prepared pan.
Bake at 350 for 35 minutes. Lower heat to 300. Bake 45-50 minutes or until toothpick comes out clean. Cool in pan on rack 15 minutes; turn cake out on rack; cool completely.
Drizzle: In a bowl, whisk confectionaers' sugar and thinned juice until smooth. Drizzle over cooled cake. Let dry before slicing and serving.
Mulled Cider
5x4 inch piece of prewashed muslin fabric
cork
8 inches of cotton string
Spice Mix:
2 Tbsp whole allspice
1 Tbsp whole cloves
1 Tbsp coriander seeds
1 tsp cardamom seeds
1 cinnamon stick (3 inches), broken into several pieces
dried peel of 1 orange or lemon, cut into small peices
1/2 gallon of cider
Make small muslin bag. In small bowl, combine spices. Pour spice mix into bag, tie neck of bag closed using single knot to close. Tie the other end of the string firmly around the cork. When mulling the cider, drape the cork ovver the side of the pan to easily remove the spice bag.
In a large saucepan, combine 4 cups cider & spice bag over medium heat. Bring to a boil; reduce heat to medium-low and simmer gently for 10 minutes. Add remaining cider and return to a boil; immediately remove from heat.
cork
8 inches of cotton string
Spice Mix:
2 Tbsp whole allspice
1 Tbsp whole cloves
1 Tbsp coriander seeds
1 tsp cardamom seeds
1 cinnamon stick (3 inches), broken into several pieces
dried peel of 1 orange or lemon, cut into small peices
1/2 gallon of cider
Make small muslin bag. In small bowl, combine spices. Pour spice mix into bag, tie neck of bag closed using single knot to close. Tie the other end of the string firmly around the cork. When mulling the cider, drape the cork ovver the side of the pan to easily remove the spice bag.
In a large saucepan, combine 4 cups cider & spice bag over medium heat. Bring to a boil; reduce heat to medium-low and simmer gently for 10 minutes. Add remaining cider and return to a boil; immediately remove from heat.
Chocolate Turtle Cheesecake
7 oz package caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
9 inch chocolate crumb piecrust
2 (3 oz) packages cream cheese, softened
1/2 cup sour cream
1 1/4 cups milk
1 (3.9 oz) package chocolate instant puddin gmix
1/2 cup fudge topping (or caramel topping)
Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into piecrust.
Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix; process for aobut 30 seconds longer.
Pour pudding mixture over caramel layer, covering evenly. Chilll, loosely covered until set, about 15 minutes.
Drizzle fudge topping over puding layer in a decorateive pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
9 inch chocolate crumb piecrust
2 (3 oz) packages cream cheese, softened
1/2 cup sour cream
1 1/4 cups milk
1 (3.9 oz) package chocolate instant puddin gmix
1/2 cup fudge topping (or caramel topping)
Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into piecrust.
Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix; process for aobut 30 seconds longer.
Pour pudding mixture over caramel layer, covering evenly. Chilll, loosely covered until set, about 15 minutes.
Drizzle fudge topping over puding layer in a decorateive pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.
Pumpkin Surprise Pie
1 Package (15 oz) ready - to - roll piecrust or homemade piecrust for double-crust pie
Cream Cheese Layer:
1 package (8 oz) cream cheese - room temp
1/3 cup granulated sugar
3/4 teaspoon vanilla extract
1 egg
Pumpkin Layer:
1 cup pumpking puree (not pie filling)
3/4 cup evaporated milk
1/2 cup packed light-brown sugar
2 eggs
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 egg, beaten with 1 teaspoon water
Heat oven to 400 degrees. Fit 1 piecrust into a 9 inch pie plate and crimp edges. Refrigerate until ready to fill. Unroll second crust. Using a 1 inch star cookie cutter, cut out 50 stars; place on a bakin gsheet and refirgerate until ready to use.
Cream Cheese Layer: In a medium bowl, beat cream cheese, sugar, vanilla and egg until smooth. Spread evenly into bottom of crust.
Pumpkin layer: In a large bowl, beat pumpkin puree, milk, brown sugar, eggs, pie spice and salt until smooth. Using a ladle, gently spoon pumpkin mixture over cream cheese mixture.
Brush edge of pie with egg-water wash. Overlap pastry stars around edge. Brush stars lightly with egg-water mix. Bake at 400 for 15 minutes. Cover edges iwth foil, reduce heat to 350 and bake for an additional 45 minutes.
Cool pie completely on rack. Refigerte until completely chilled. Before slicing, leave out for 30 minutes.
Cream Cheese Layer:
1 package (8 oz) cream cheese - room temp
1/3 cup granulated sugar
3/4 teaspoon vanilla extract
1 egg
Pumpkin Layer:
1 cup pumpking puree (not pie filling)
3/4 cup evaporated milk
1/2 cup packed light-brown sugar
2 eggs
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 egg, beaten with 1 teaspoon water
Heat oven to 400 degrees. Fit 1 piecrust into a 9 inch pie plate and crimp edges. Refrigerate until ready to fill. Unroll second crust. Using a 1 inch star cookie cutter, cut out 50 stars; place on a bakin gsheet and refirgerate until ready to use.
Cream Cheese Layer: In a medium bowl, beat cream cheese, sugar, vanilla and egg until smooth. Spread evenly into bottom of crust.
Pumpkin layer: In a large bowl, beat pumpkin puree, milk, brown sugar, eggs, pie spice and salt until smooth. Using a ladle, gently spoon pumpkin mixture over cream cheese mixture.
Brush edge of pie with egg-water wash. Overlap pastry stars around edge. Brush stars lightly with egg-water mix. Bake at 400 for 15 minutes. Cover edges iwth foil, reduce heat to 350 and bake for an additional 45 minutes.
Cool pie completely on rack. Refigerte until completely chilled. Before slicing, leave out for 30 minutes.
Sunday, March 11, 2007
Apples Stuffed With Dried Fruit and Pecans
Active time: 15 min Start to finish: 1 1/2 hr
4 (6-oz) red apples such as Gala or Rome Beauty
1 tablespoon fresh lemon juice
1/4 cup finely chopped dried apricots
2 tablespoons dried currants
2 tablespoons chopped pecans, toasted
2 tablespoons packed dark brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon unsalted butter (1/2 tablespoon softened and 1/2 tablespoon cut into 4 pieces)
1/2 cup unfiltered apple cider
1/4 teaspoon vanilla
1/2 cup low-fat vanilla or maple yogurt
Special equipment: an apple corer
Preheat oven to 350°F. Core apples with corer. Stand apples up and make 4 evenly spaced vertical cuts starting from top of each apple and stopping halfway from bottom to keep apple intact. Brush inside of apples with lemon juice and stand apples in a 9-inch ceramic or glass pie plate.
Toss together apricots, currants, pecans, brown sugar, cinnamon, and nutmeg in a bowl. Rub softened butter into dried-fruit mixture with your fingers until combined well, then pack center of each apple with mixture. Put a piece of remaining butter on top of each apple. Pour cider and vanilla around apples and cover pie plate tightly with foil.
Bake in middle of oven, basting once, until apples are just tender when pierced with a fork, about 40 minutes. Remove foil and continue to bake until apples are very tender but not falling apart, 20 to 30 minutes more.
Transfer to serving dishes and spoon sauce over and around apples. Serve with dollops of yogurt.
Makes 4 servings.
4 (6-oz) red apples such as Gala or Rome Beauty
1 tablespoon fresh lemon juice
1/4 cup finely chopped dried apricots
2 tablespoons dried currants
2 tablespoons chopped pecans, toasted
2 tablespoons packed dark brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon unsalted butter (1/2 tablespoon softened and 1/2 tablespoon cut into 4 pieces)
1/2 cup unfiltered apple cider
1/4 teaspoon vanilla
1/2 cup low-fat vanilla or maple yogurt
Special equipment: an apple corer
Preheat oven to 350°F. Core apples with corer. Stand apples up and make 4 evenly spaced vertical cuts starting from top of each apple and stopping halfway from bottom to keep apple intact. Brush inside of apples with lemon juice and stand apples in a 9-inch ceramic or glass pie plate.
Toss together apricots, currants, pecans, brown sugar, cinnamon, and nutmeg in a bowl. Rub softened butter into dried-fruit mixture with your fingers until combined well, then pack center of each apple with mixture. Put a piece of remaining butter on top of each apple. Pour cider and vanilla around apples and cover pie plate tightly with foil.
Bake in middle of oven, basting once, until apples are just tender when pierced with a fork, about 40 minutes. Remove foil and continue to bake until apples are very tender but not falling apart, 20 to 30 minutes more.
Transfer to serving dishes and spoon sauce over and around apples. Serve with dollops of yogurt.
Makes 4 servings.
Baked Ham with Marmalade-Horseradish Glaze
1 18-pound fully cooked bone-in smoked ham, room temperature
48 (about) whole cloves
4 cups water
1 cup orange marmalade
1/4 cup prepared cream style horseradish
1/4 cup (packed) golden brown sugar
2 cups fresh orange juice
Position rack in bottom third of oven and preheat to 325°F.
Place ham on rack set in large roasting pan. Using sharp knife, score ham in diamond pattern. Press 1 clove into center of each diamond. Pour 4 cups water into roasting pan. Roast ham 1 hour 30 minutes.
Meanwhile, blend marmalade, horseradish, and sugar in medium bowl.
Remove ham from oven. Transfer ham to baking sheet. Discard pan juices. Return ham to roasting pan. Add orange juice to roasting pan. Brush top of ham with 1/3 of marmalade glaze. Bake ham 10 minutes. Baste with orange juice in pan, then brush with half of remaining glaze. Bake ham 10 minutes. Baste with orange juice in pan and brush with remaining glaze. Roast ham until heated through, basting every 5 minutes, about 20 minutes longer. Let ham rest 15 minutes. Transfer to platter. Serve ham hot, warm, or at room temperature.
Makes 20 servings
Garlic Roasted Potato Skins
Active time: 30 min Start to finish: 1 3/4 hr
3 lb russet (baking) potatoes (6 to 8 medium; preferably organic)
1 small head garlic (2 inches in diameter)
3/4 stick (6 tablespoons) unsalted butter, softened
1 teaspoon salt1/4 teaspoon black pepper
Preheat oven to 350°F.
Prick each potato once or twice with a fork. Cut off and discard top fourth of garlic head, then wrap garlic tightly in foil. Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour. Remove potatoes from oven and cool on a metal rack 15 minutes. Continue to bake garlic until tender, about 15 minutes more, then cool in foil on rack.
While garlic cools, halve potatoes lengthwise, then quarter each half (to form short wedges). Scoop out potato flesh (reserving it for another use), leaving 1/4-inch-thick potato skins.
Increase oven temperature to 425°F.
Squeeze garlic into a small bowl, discarding garlic skins, and mash to a paste with butter, salt, and pepper using a fork.
Divide garlic paste among potato skins (about 1/2 teaspoon each), spreading evenly, then roast skins in a large shallow baking pan (1 inch deep) until golden and crisp, 20 to 25 minutes.
Cooks' note: • Potato skins can be scooped out and spread with garlic paste (but not baked) 1 day ahead and chilled, loosely covered with foil. Bring to room temperature before baking.
3 lb russet (baking) potatoes (6 to 8 medium; preferably organic)
1 small head garlic (2 inches in diameter)
3/4 stick (6 tablespoons) unsalted butter, softened
1 teaspoon salt1/4 teaspoon black pepper
Preheat oven to 350°F.
Prick each potato once or twice with a fork. Cut off and discard top fourth of garlic head, then wrap garlic tightly in foil. Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour. Remove potatoes from oven and cool on a metal rack 15 minutes. Continue to bake garlic until tender, about 15 minutes more, then cool in foil on rack.
While garlic cools, halve potatoes lengthwise, then quarter each half (to form short wedges). Scoop out potato flesh (reserving it for another use), leaving 1/4-inch-thick potato skins.
Increase oven temperature to 425°F.
Squeeze garlic into a small bowl, discarding garlic skins, and mash to a paste with butter, salt, and pepper using a fork.
Divide garlic paste among potato skins (about 1/2 teaspoon each), spreading evenly, then roast skins in a large shallow baking pan (1 inch deep) until golden and crisp, 20 to 25 minutes.
Cooks' note: • Potato skins can be scooped out and spread with garlic paste (but not baked) 1 day ahead and chilled, loosely covered with foil. Bring to room temperature before baking.
Pork Chops with mustard Crumbs
Active time: 25 min Start to finish: 25 min
3 tablespoons olive oil
1 1/3 cups coarse rye bread crumbs (2 to 3 slices)
2 garlic cloves, minced
1 tablespoon finely chopped fresh sage or 1/2 teaspoon dried
1/2 teaspoon
/4 teaspoon black pepper
4 (3/4- to 1-inch-thick) rib pork chops (2 lb total)
2 tablespoons Dijon mustard
Preheat oven to 425°F.
Heat 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bread crumbs, garlic, sage, salt, and pepper, stirring, until crumbs are golden brown, 3 to 5 minutes. Transfer crumbs to a bowl and clean skillet.
Pat pork dry. Heat remaining tablespoon oil in skillet over moderately high heat, then brown chops in batches, turning over once, about 4 minutes. Transfer chops to a baking pan and spread tops with mustard and then bread crumbs. Roast in middle of oven until meat is just cooked through, 5 to 7 minutes.
Makes 4 servings
3 tablespoons olive oil
1 1/3 cups coarse rye bread crumbs (2 to 3 slices)
2 garlic cloves, minced
1 tablespoon finely chopped fresh sage or 1/2 teaspoon dried
1/2 teaspoon
/4 teaspoon black pepper
4 (3/4- to 1-inch-thick) rib pork chops (2 lb total)
2 tablespoons Dijon mustard
Preheat oven to 425°F.
Heat 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bread crumbs, garlic, sage, salt, and pepper, stirring, until crumbs are golden brown, 3 to 5 minutes. Transfer crumbs to a bowl and clean skillet.
Pat pork dry. Heat remaining tablespoon oil in skillet over moderately high heat, then brown chops in batches, turning over once, about 4 minutes. Transfer chops to a baking pan and spread tops with mustard and then bread crumbs. Roast in middle of oven until meat is just cooked through, 5 to 7 minutes.
Makes 4 servings
Lemon Sage and Garlic Roast Chicken
4 chicken breast halves with skin and bones
8 very thin lemon slices, seeded
12 fresh sage leaves
Olive oil
4 teaspoons fresh lemon juice
2 large garlic cloves, coarsely chopped
1 cup low-salt chicken broth
Preheat oven to 450°F. Slide fingertips under chicken skin to loosen. Arrange 2 lemon slices and 3 sage leaves under skin on each breast; smooth skin over to enclose. Place chicken on rimmed baking sheet; brush with oil. Drizzle 1 teaspoon lemon juice over each breast; sprinkle with garlic, salt, and pepper. Pour 1/2 cup broth onto sheet around chicken.
Roast chicken until brown and cooked through, basting once or twice with pan juices, about 25 minutes. Transfer chicken to platter.
Place baking sheet directly atop 2 burners; add remaining 1/2 cup broth. Using back of fork, mash any garlic on baking sheet into broth and pan juices. Boil over high heat until broth reduces almost to glaze, scraping up browned bits, about 4 minutes. Spoon sauce over chicken and serve.
Makes 4 servings
8 very thin lemon slices, seeded
12 fresh sage leaves
Olive oil
4 teaspoons fresh lemon juice
2 large garlic cloves, coarsely chopped
1 cup low-salt chicken broth
Preheat oven to 450°F. Slide fingertips under chicken skin to loosen. Arrange 2 lemon slices and 3 sage leaves under skin on each breast; smooth skin over to enclose. Place chicken on rimmed baking sheet; brush with oil. Drizzle 1 teaspoon lemon juice over each breast; sprinkle with garlic, salt, and pepper. Pour 1/2 cup broth onto sheet around chicken.
Roast chicken until brown and cooked through, basting once or twice with pan juices, about 25 minutes. Transfer chicken to platter.
Place baking sheet directly atop 2 burners; add remaining 1/2 cup broth. Using back of fork, mash any garlic on baking sheet into broth and pan juices. Boil over high heat until broth reduces almost to glaze, scraping up browned bits, about 4 minutes. Spoon sauce over chicken and serve.
Makes 4 servings
Grilled Chicken and Sausages With Herbed Tomato Salad
1/3 cup plus 2 tablespoons balsamic vinegar
3 Tbls. coarsely chopped fresh rosemary
4 Tbls. chopped garlic
1/2 cup plus 3 Tbls olive oil - plus additional for rack
7 lbs chicken parts (breasts, thighs, drumsticks)
1 Tbls finely chopped shallot
2 1/2 lbs assorted small and large heirloom tomatoes (large ones sliced -small halved)
2 Tbls chopped fresh cilantro
2 Tbls chopped fresh basil
3 packages (13 oz each) precooked turkey or chicken sausages
Whisk together 1/3 cup vinegar, the rosemary and 3 Tbls garlic in a small bowl. Add 1/2 cup oil in a slow stream, whisking until thickened and emulsified; salt and pepper to taste, for marinade. Divide chicken and marinade between 2 large heavy-duty resealable plastic bags and seal. Turn until chicken is coated well. Marinate, chilled, at least 2 hours or overnight, placing bags in large bowls for leaks.
Whisk together remaining 2 Tbls vinegar, 1 Tbls garlic and the shallot in a serving bowl. Add remaining 3 Tbls oil in a slow stream, whisking until thickened andd emulsified; salt and pepper to taste, for dressing. Add tomatoes, cilantro and basil to dressing; toss gently to coat.
Preheat grill and lightly oil rack. Remove chicken from marinade and grill on rack over moderate heat, turning once, until cooked through (about 35 minutes). Tranfer to serving platter...Halve sausages lengthwise and grill on lightly oiled rack over moderate heat, turning, until heated through about 6 minutes. Transfer to platter with chicken. Top with herbed tomato salad and serve remaining salad on the side.
3 Tbls. coarsely chopped fresh rosemary
4 Tbls. chopped garlic
1/2 cup plus 3 Tbls olive oil - plus additional for rack
7 lbs chicken parts (breasts, thighs, drumsticks)
1 Tbls finely chopped shallot
2 1/2 lbs assorted small and large heirloom tomatoes (large ones sliced -small halved)
2 Tbls chopped fresh cilantro
2 Tbls chopped fresh basil
3 packages (13 oz each) precooked turkey or chicken sausages
Whisk together 1/3 cup vinegar, the rosemary and 3 Tbls garlic in a small bowl. Add 1/2 cup oil in a slow stream, whisking until thickened and emulsified; salt and pepper to taste, for marinade. Divide chicken and marinade between 2 large heavy-duty resealable plastic bags and seal. Turn until chicken is coated well. Marinate, chilled, at least 2 hours or overnight, placing bags in large bowls for leaks.
Whisk together remaining 2 Tbls vinegar, 1 Tbls garlic and the shallot in a serving bowl. Add remaining 3 Tbls oil in a slow stream, whisking until thickened andd emulsified; salt and pepper to taste, for dressing. Add tomatoes, cilantro and basil to dressing; toss gently to coat.
Preheat grill and lightly oil rack. Remove chicken from marinade and grill on rack over moderate heat, turning once, until cooked through (about 35 minutes). Tranfer to serving platter...Halve sausages lengthwise and grill on lightly oiled rack over moderate heat, turning, until heated through about 6 minutes. Transfer to platter with chicken. Top with herbed tomato salad and serve remaining salad on the side.
Grilled Potato Salad
1 lb (about 10) small red potatoes
2 strips bacon
1 clove garlic - minced
1/3 cup bottled balsamic vinaigrette dressing
2 1/2 inch thick slices of yellow onion
1/2 cup sliced celery
1/3 cup sliced radishes
1 tbsp chopped fresh parsley (optional)
Coat grill rack with nonstick cooking spray. Preheat grill to medium-high direct heat. Meanwhile, in large pot bring 2 cups water and 1 teaspoon salt to boil. Add potatoes; return to bil. Reduce heat; cover and simmer 5-8 minutes or just until potatoes can be pierced through with sharp knife. Drain well.
In medium skillet, cook bacon over medium heat until crips; remove and set aside. Stire garlic into bacon drippings; cook and stir 30 seconds until garlic is tender but not browned. Remove from heat. Stir in dressing. Add potatoes; toss to coat.
Remove potatoes with slotted spoon, reserving vinaigrette. Brush onion lightly with vinaigrette. Place potatoes and onion slices on grill (use skewer for easy handling). Grill, covered, 10-12 minutes or until tender and potatoes are lightly charred, turning once. Remove from grill.
Cool slightly. Crumble bacon; add to remaining vinaigrette. Cut potatoes and onion into bite-size pieces. Combine potatoes, onion, remaining vinaigrette mixture, celery, radishes, and paresley in medium bowl; toss to coat. Serve warm.
2 strips bacon
1 clove garlic - minced
1/3 cup bottled balsamic vinaigrette dressing
2 1/2 inch thick slices of yellow onion
1/2 cup sliced celery
1/3 cup sliced radishes
1 tbsp chopped fresh parsley (optional)
Coat grill rack with nonstick cooking spray. Preheat grill to medium-high direct heat. Meanwhile, in large pot bring 2 cups water and 1 teaspoon salt to boil. Add potatoes; return to bil. Reduce heat; cover and simmer 5-8 minutes or just until potatoes can be pierced through with sharp knife. Drain well.
In medium skillet, cook bacon over medium heat until crips; remove and set aside. Stire garlic into bacon drippings; cook and stir 30 seconds until garlic is tender but not browned. Remove from heat. Stir in dressing. Add potatoes; toss to coat.
Remove potatoes with slotted spoon, reserving vinaigrette. Brush onion lightly with vinaigrette. Place potatoes and onion slices on grill (use skewer for easy handling). Grill, covered, 10-12 minutes or until tender and potatoes are lightly charred, turning once. Remove from grill.
Cool slightly. Crumble bacon; add to remaining vinaigrette. Cut potatoes and onion into bite-size pieces. Combine potatoes, onion, remaining vinaigrette mixture, celery, radishes, and paresley in medium bowl; toss to coat. Serve warm.
Grilled Plantain and Apple Sundaes
2 ripe medium plantains - peeled & coarslely chopped
1 Braeburn (or similar) apple, peeled, cored & chopped
2 tbsp packed brown sugar
1/2 tsp. cinnamon
1/4 tsp nutmeg
2 Tbsp. water or apple juice
1 Tbsp butter or margarine - cut up
1/3 cup chopped pecans (optional)
Coat grill rack w/ nonstick cooking spray. Preheat grill to medium direct heat. Combine plantains, apple, brown sugar, cinnamon and nutmeg in medium bowl--toss to mix.
Place mixture on foil. Sprinkle with water; dot with butter. Bring edges of foil together to enclose fruit. Fold and crimp edges to seal
Place on grill. Grill covered 6-10 minutes or until fruit is tender (no need to turn packet over). Remove from heat - stir in pecans if desired. Serve over ice cream or cake slices.
1 Braeburn (or similar) apple, peeled, cored & chopped
2 tbsp packed brown sugar
1/2 tsp. cinnamon
1/4 tsp nutmeg
2 Tbsp. water or apple juice
1 Tbsp butter or margarine - cut up
1/3 cup chopped pecans (optional)
Coat grill rack w/ nonstick cooking spray. Preheat grill to medium direct heat. Combine plantains, apple, brown sugar, cinnamon and nutmeg in medium bowl--toss to mix.
Place mixture on foil. Sprinkle with water; dot with butter. Bring edges of foil together to enclose fruit. Fold and crimp edges to seal
Place on grill. Grill covered 6-10 minutes or until fruit is tender (no need to turn packet over). Remove from heat - stir in pecans if desired. Serve over ice cream or cake slices.
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