Title: 4th Of July Cocktail
Categories: Beverages
Yield: 4 Servings
4 oz watermelon schnapps
4 big splashes cranberry juice
ice cubes
4 very thin slices jalapeno
4 sl lemon
4 sl lime
6 oz tequila
1 oz blue curacao
2 oz simple syrup
Mix the schnapps and cranberry juice in a shaker;
pour into an ice-filled glass.
Muddle the jalapeno pepper, lemon and lime slices,
tequila, blue curacao and simple syrup in the shaker.
Slowly strain into the glass over the red layer.
Title: Macaroni Salad
Categories: Salads
Yield: 6 Servings
2 c dry elbow macaroni, cooked & drained
1/3 c diced celery
1/4 c minced red onion
1 tb minced flat-leaf parsley
1/2 c diced tomato
1/2 c mayonnaise
3/4 ts dry mustard
1 1/2 ts sugar
1 1/2 tb cider vinegar
3 tb sour cream
1/2 ts salt
ground black pepper, to taste
In a large bowl combine the macaroni, celery, onion,
parsley and tomato. In a small bowl, whisk together
the mayonnaise, mustard, sugar, vinegar, sour cream
and salt. Pour the dressing over the salad and stir
to combine. Season with salt and pepper to taste.
Serve. Store covered in the refrigerator, for up
to 3 days.
Title: Fish Tacos
Categories: Main Dish, Fish
Yield: 4 Servings
1 lg tomatillo, husked and chopped
1 md tomato, chopped
1/2 sm red onion, finely chopped
3 tb chopped fresh cilantro
2 tb fresh lime juice
1/2 jalapeno pepper, minced
salt, to taste
vegetable oil, for frying
1 1/4 lb cod fillets, cut in 1" pieces
ground black pepper
1/4 c cornstarch
8 corn tortillas, warmed
1 c shredded iceberg lettuce
8 lime wedges
Make the salsa: Mix the tomatillo, tomato, onion,
cilantro, lime juice and jalapeno in a bowl and
season with salt.
Heat 1/2 inch vegetable oil in a deep skillet or
pot over medium-high heat. Season the fish with 1/2
teaspoon salt and 1/4 teaspoon pepper, then toss
with the flour in a bowl. Fry the fish in 2 batches,
turning as needed, until golden brown and just
cooked through, 3 to 4 minutes per batch. Transfer
to a paper towel-lined plate to drain; season
with salt.
Fill the tortillas with the fish, lettuce and
salsa. Serve the tacos with lime wedges.
Title: Baby Bell Peppers
Categories: Side Dish, Vegetables
Yield: 4 Servings
1 lb baby bell peppers
3 tb olive oil, divided
1/2 ts red pepper flakes
salt, to taste
3 tb chopped fresh mint
juice of 1/2 lemon
1/2 c crumbled feta cheese
Preheat a grill to high. Toss bell peppers with
2 tablespoons olive oil; season with red pepper
flakes and salt. Grill, turning, until blistered,
about 10 minutes. Transfer to a bowl and toss with
1 tablespoon olive oil, chopped mint and lemon
juice. Top with crumbled feta.
Title: Berry Fools
Categories: Desserts
Yield: 4 Servings
1 qt strawberries, quartered
2 tb sugar
1 c heavy cream
2 tb powdered sugar
2 oz semisweet chocolate, chopped
Toss strawberries with sugar in a bowl. Beat cream
with powdered sugar until soft peaks form.
Melt chocolate in the microwave and cool slightly;
fold into the whipped cream. Layer the cream and
berries in glasses.
Title: Berry Iced Tea
Categories: Beverages
Yield: 4 Servings
For The Tea:
4 berry-hibiscus herbal tea bags
4 c water
1/2 c simple syrup
1/2 orange, cut into wedges
1/2 lime, cut into wedges
8 frozen raspberries
For The Simple Syrup:
1/4 c sugar
1/2 c water
1/4 ts vanilla extract
Put tea bags in a heatproof pitcher.
In a saucepan bring water just to a boil and pour
over tea bags. Steep tea 5 minutes and remove tea
bags. Cool tea and chill, covered, until cold,
about 1 hour.
Stir in simple syrup, to taste. Squeeze orange and
lime wedges into tea and add wedges. Serve tea in
tall glasses. Garnish with frozen raspberries.
To prepare the simple syrup: Add sugar and water
to a microwave safe bowl. Microwave for 1 minute;
stir until sugar is completely dissolved. Let
syrup cool.
Title: Yellow Trio
Categories: Salads
Yield: 4 Servings
2 ears yellow corn
2 tb olive oil
1 c yellow squash slices
1/2 c yellow grape tomatoes
2 tb basil
1/2 ts salt
1/4 ts ground pepper
Cut the kernels off ears of corn; saute in olive
oil with yellow squash slices. Toss with yellow
grape tomatoes, basil, salt and pepper.
Title: Chili Cheese Dogs
Categories: Main Dish
Yield: 4 Servings
1/4 c extra-virgin olive oil
1 md onion, chopped
1 lb lean ground beef
1 c ketchup
1 ts chili powder
1 tb prepared yellow mustard
salt
ground pepper
4 all beef hot dogs
4 hot dog rolls
1/2 c shredded Cheddar
To make the chili: Heat a skillet over medium flame
and add 2 tablespoons of olive oil. When the oil
gets hazy, add the onion and cook, stirring, until
they are soft and translucent, about 5 minutes.
Add the ground beef, breaking it up with the back
of a spoon, and cook until nicely browned, about
10 minutes. Stir in the ketchup, chili powder, and
mustard; simmer for 15 minutes until thick; season
with salt and pepper.
For the hot dogs: While the chili is cooking: place
a large grill pan on 2 burners over medium-high heat
or preheat an outdoor gas or charcoal barbecue and
get it very hot. Brush the grates with oil to keep
the hot dogs from sticking. Parboil the dogs first
before grilling: bring a pot of water to a boil and
cook the hot dogs for about 5 minutes. Remove from
the water and grill the hot dogs just long enough
to give them grill marks. Brush the insides of the
rolls with the remaining oil and place them face
down on the grill until toasty. To serve, top each
hot dog with the chili and some Cheddar cheese.
Title: Red Potato Salad
Categories: Side Dish, Vegetables
Yield: 4 Servings
1 lb baby bell peppers
6 c cubed red-skinned potatoes, unpeeled
salt
2 oz bacon
1 c chopped bell pepper
1/4 c minced red onion
1/4 c sliced scallions
1/4 c extra-virgin olive oil
3 tb red wine vinegar
1 tb dijon mustard
1 tb mayonnaise
freshly ground pepper
Put the potatoes in a large pot; add water just to
cover and season with 1/4 teaspoon salt. Bring to
a boil over medium-high heat and cook until tender,
8 to 10 minutes. Drain and cool slightly.
Meanwhile, cook the bacon in a large skillet until
crisp. Drain on paper towels and finely chop.
In a large bowl, combine the potatoes, chopped
bacon, bell pepper, onion and scallions.
In a small bowl, whisk the olive oil, vinegar,
mustard, mayonnaise, 1/4 teaspoon salt and 1/4
teaspoon pepper. Pour over the potato mixture,
tossing gently to coat. Cover and refrigerate
or serve at room temperature.
Title: Praline Ice Cream Sandwiches
Categories: Desserts
Yield: 4 Servings
4 scoops softened ice cream
4 spoons caramel sauce
8 chocolate wafers
chopped pecans
Sandwich a scoop of softened praline or butter pecan
ice cream and a spoonful of caramel sauce between
chocolate wafers. Run a knife around the edge to
smooth, then roll in chopped pecans. Wrap in
plastic wrap and freeze until ready to serve.
Title: Mango Margarita
Categories: Beverages
Yield: 4 Servings
10 oz bag frozen diced mango
1/4 c fresh lime juice
2/3 c tequila
2 tb Cointreau
2 tb superfine sugar
2 c ice water
Put all the ingredients into a blender and blend
until smooth.
Title: Garden Salad
Categories: Salads
Yield: 4 Servings
1 sm red onion, finely diced
1/4 c apple cider vinegar
2 ts sugar
salt
1/4 c extra-virgin olive oil
15 oz can white beans, drained and rinsed
3/4 lb green beans, trimmed and halved
2 tb finely chopped fresh parsley
2 tb finely chopped fresh chives
freshly ground pepper
Soak the diced onion in cold water, 10 minutes.
Whisk the vinegar, sugar and 1/2 teaspoon salt in
a large bowl, then whisk in the olive oil. Drain
the onion and pat dry, then add to the dressing.
Stir in the white beans.
Bring a saucepan of salted water to a boil. Add
the green beans and cook until crisp-tender, 4 to
5 minutes. Drain the beans, then plunge into a
bowl of ice water to stop the cooking. Drain again,
pat dry and add to the salad. Marinate at room
temperature, tossing occasionally, about 1 hour.
Before serving, stir the parsley and chives into
the salad and season with salt and pepper.
Title: Mushroom Chicken
Categories: Main Dish
Yield: 4 Servings
6 chicken breasts
3 tb butter
12 scallions, sliced on the diagonal
2 c fresh button mushrooms, sliced
1/2 c white wine
10 1/2 oz can condensed cream of mushroom soup
1/2 c demi-glace
1/2 c chopped fresh flat-leaf parsley
Rinse chicken breasts and pat them dry with paper
toweling. Preheat oven to 350°F.
Melt butter over medium-high heat in a large
skillet or saute pan with an oven safe handle,
and saute scallions and mushrooms until they are
tender and the mushrooms begin to give up their
juices. With a slotted spoon remove mushrooms and
scallions to a utility platter and keep covered in
a warm place. Add seasoned chicken to the skillet,
searing all sides. Deglaze the pan with white wine,
let sizzle for a few minutes and spoon the wine and
juices over the chicken to coat, and then cover pan
and transfer to oven. Bake until fork tender, about
25 minutes.
While the chicken is in the oven, heat the mushroom
soup in a small saucepan and whisk in demi-glace to
give it additional flavor. Cover and let simmer over
low heat.
Remove chicken from oven and use tongs to transfer
the chicken to the utility platter alongside the
mushroom mixture. Cover and keep warm.
Add about 1/2 cup water to the pan in which the
chicken was baking and stir to loosen the browned
bits of flavor on the bottom. Place a strainer over
the pot of mushroom soup and demi-glace and pour
the juice from the chicken pan through the strainer
into the sauce. Whisk together the sauce and pan
juices and let cook for a few more minutes to
integrate flavors.
Place chicken on serving dish. Spoon sauce over.
Top with sauteed mushrooms/onions and garnish with
chopped parsley.
Title: Bacon Wrapped Asparagus
Categories: Side Dish, Vegetables
Yield: 4 Servings
1 1/2 lb asparagus spears
extra-virgin olive oil
2 grinds black pepper
4 sl center cut bacon
chopped chives
Preheat oven to 400°F.
Lightly coat asparagus spears in extra-virgin olive
oil. Season the asparagus with black pepper. Take a
quick count of the spear tips. Divide the total
number by four. Gather that number of spears and
use a slice of bacon to wrap the bundle and secure
the spears together. Repeat with remaining
ingredients. Place bundles on slotted broiler pan.
Bake 12 minutes.
Title: Banana Split
Categories: Desserts
Yield: 4 Servings
2 bananas, halved lengthwise
1/2 pt vanilla ice cream
1 pt blackberries, washed
1 pt raspberries, washed
chocolate sauce
1 c peanuts
Place the bananas in a large dish. Scoop 3 to 4
balls of ice cream onto the bananas. Top with the
berries, chocolate sauce, and peanuts.
Title: Watermelon Cooler
Categories: Beverages
Yield: 4 Servings
4 c frozen cubed watermelon
4 oz lemon vodka
3.5 oz simple syrup
8.5 oz coconut juice
4 watermelon wedges
Blend frozen cubed watermelon with lemon vodka,
simple syrup, and coconut juice. Serve with
watermelon wedges.
Title: Squash Carpaccio
Categories: Salads
Yield: 4 Servings
1 yellow squash
1 zucchini
2 minced shallots
2 tb chopped parsley
1 tb lemon juice
3 tb olive oil
salt, to taste
pepper, to taste
1/4 c grated pecorino
Thinly slice yellow squash and zucchini lengthwise;
arrange a few slices on a plate in a single layer.
Sprinkle with shallots and parsley, drizzle with
lemon juice and olive oil, and season with salt
and pepper. Repeat to make about 5 layers. Top
with pecorino; let marinate for 20 minutes.
Title: Buttermilk Chicken
Categories: Main Dish
Yield: 4 Servings
2 c buttermilk
juice of 1/2 lemon
1 tb hot sauce
1/2 yellow onion, sliced
5 sp fresh thyme
3 cloves garlic, smashed
salt
ground black pepper
3 lb chicken cut into 8 pieces, patted dry
2 c crushed corn flakes
3/4 c grated parmesan cheese
2 ts chopped fresh thyme
Preheat the oven to 400°F. Fit a sheet tray
with a wire rack and spray with nonstick cooking
spray.
Mix together buttermilk, lemon juice, hot sauce,
onion, thyme, garlic, salt, and pepper to a large
bowl. Add chicken and coat with mixture. Cover
with plastic wrap and place in the refrigerator
for 3 hours or up 12 hours.
Mix corn flakes, parmesan cheese, and thyme
together. Season with salt and pepper.
Remove chicken from the marinade, letting the
excess drip off, and dredge through the corn
flake-parmesan mixture, pressing to help it
adhere.
Place on the wire rack-fitted sheet tray and
bake for 45 minutes until golden and crisp.
Title: Green Bean Salad
Categories: Side Dish, Vegetables
Yield: 4 Servings
2 tb lemon juice
1 tb dijon mustard
1 pn salt
3 tb olive oil
1 minced shallot
2 tb capers
1 handful chopped parsley leaves
1 handful chopped celery leaves
1 pn pepper
3/4 lb halved green beans
Whisk lemon juice, dijon mustard, salt, and olive
oil in a bowl. Add shallot, capers, parsley leaves,
celery leaves, and pepper. Boil green beans until
crisp-tender, 4 minutes; drain and add to the
dressing.
Title: Fudgy Brownies
Categories: Desserts
Yield: 12 Servings
Decadent Brownies:
1 1/4 sticks unsalted butter
1 c unsweetened natural cocoa powder
1/2 tn fine sea salt
1 1/3 c sugar
1 1/4 ts pure vanilla extract
2 eggs, at room temperature
2/3 c all-purpose flour
1 1/2 c semisweet chocolate chips
Buttercream Layer:
1 c creamy peanut butter
1/2 stick unsalted butter, at room temperature
1 c powdered sugar
1/4 ts fine sea salt
1 1/4 tb milk
1 ts pure vanilla extract
1 1/2 c salted cocktail peanuts
Ganache:
2 c semisweet chocolate chips
7 tb unsalted butter
Preheat your oven to 325°F.
For your brownie batter: Melt your butter in a
medium heatproof bowl over a pot of simmering
water.
While the butter is melting, whisk the cocoa powder,
sea salt and sugar in a separate bowl. Whisk the
cocoa/sugar/salt combo into the melted butter until
the sugar has dissolved fully. The mixture should
look like fudge and pull away from the bowl into a
ball. Take off the stove and set the pan on a
dishtowel on your counter. Allow the fudgy mixture
to cool down until it's warm, but not hot anymore.
While that is cooling, line the bottom and sides
of your 9 by 13-inch baking pan with parchment
paper or foil. You want to leave about 4 inches
of overhang on the 2 opposite sides. These serve
as your handles to remove the brownies from the
pan in 1 piece, so make sure that there is enough
of the overhang for you to have a solid grip.
Grease the parchment or foil well.
Stir in the vanilla into the cooled fudge mixture to
loosen it up. Add the eggs into the mixture 1 at a
time, adding the second egg after the first egg is
fully incorporated. The batter should look shiny
and well blended. Add in your flour and stir it
until it's fully incorporated. Once it looks fully
blended, beat the batter vigorously for at least
45 strokes. This'll not only get out any pent up
stress, but it will make the brownies chewy. Fold
in your chocolate chips. Spread the very thick
and fudgy brownie batter evenly in the lined pan
with an offset spatula or your greased hands.
Pop the brownies in the oven and bake until they
get a nice crust and your house smells like
brownies, 30 to 35 minutes. Let them cool completely
on a rack or a dishtowel on your counter.
While the brownies are cooling make the
buttercream and ganache.
For the buttercream: Mix your peanut butter and
butter together in a stand mixer until they are
totally blended. Turn your mixer down and slowly
add your powdered sugar and fine sea salt. Stop
the mixer and scrape the sides and bottom of the
bowl. Turn your mixer back to medium, add your
milk and vanilla and keep mixing until it's fully
blended. Dollop the peanut butter buttercream in
heaping spoonfuls on top of the cooled brownies.
Evenly spread it with the back of a butter knife
the over the surface. Scatter the peanuts evenly
over the buttercream, pressing into the
buttercream so that the ganache has something
to hold on to and the peanuts are all covered.
For the ganache: Melt the chocolate chips and
butter together in a small saucepan over low heat,
stirring constantly. Allow the ganache to cool
down slightly for 10 minutes or so, then pour it
evenly over the peanut butter buttercream layer.
Smooth the ganache out with the back of a butter
knife, making sure to cover the buttercream and
peanuts completely. Chill the brownies in the
refrigerator until the toppings are set, 1 1/2
hours or so.
Remove from the refrigerator. Lift up the ends of
the foil liner and place the brownies on a
cutting board. Cut into squares.
Title: Sesame Asparagus
Categories: Appetizers
Yield: 4 Servings
3 tb sesame oil
2 tb white wine vinegar
2 tb soy sauce
2 ts sugar
salt
1 lb thin asparagus, in 2" pieces
4 tb sesame seeds
Bring a large pot of water to a rolling boil. In a
medium bowl, whisk together the sesame oil, white
wine vinegar, soy sauce, and sugar. Set aside.
Prepare an ice bath: Fill a large bowl halfway with
ice cubes and add some cold water. Place a colander
squarely inside the ice bath. The colander will
keep you from having to pick the asparagus out
from amongst the ice cubes in the ice bath.
Add salt until the boiling water tastes like
seawater. Add the asparagus to the boiling water
and cook for 1 1/2 to 2 minutes - you want them
to be crunchy. If the asparagus are thin, cook
for only 1 minute. Remove the asparagus from the
water with a strainer and transfer them to the
colander inside the ice bath. Allow them to cool
completely for a few minutes and then place them
on a kitchen towel to drain any excess moisture.
Toss the asparagus, sesame seeds, and the sauce
together and refrigerate for 1 hour, or until
ready to serve.
Title: Clam Chowder
Categories: Salads
Yield: 12 Servings
1/4 c olive oil
4 tb chopped garlic
1/4 c cooked bacon bits
1 tb ground white pepper
1 tb chopped fresh basil
1 tb chopped fresh oregano
5 bay leaves
2 onions, finely diced
4 stalks celery, diced
1 c sherry
1/2 c clam stock
1/2 c butter, at room temperature
1/2 c all-purpose flour
4 c heavy cream
1 1/2 lb red potatoes, diced & cooked
2 lb chopped clams
Heat a large stockpot over low heat and add the
olive oil. Once hot, add the chopped garlic and
let brown. Add the bacon. Let cook for a few
minutes and then stir in the pepper, basil, oregano,
and bay leaves. Add the onions, celery, sherry, and
stock, stirring frequently, 30 to 40 minutes. After
the onions and celery are half cooked, turn the
heat to medium-low and simmer.
Heat the heavy cream in a medium saucepan. Mix the
butter and flour together to form a paste. Add to
the cream and stir to incorporate.
Confirm the onions, celery, and potatoes are cooked
to desired tenderness, and then add the cooked
potatoes, chopped clams and cream. Reduce the heat
and simmer, stirring occasionally, until ready
to serve.
Title: Coconut Curry Shrimp
Categories: Main Dish
Yield: 4 Servings
14 oz can unsweetened coconut milk
1 tb fresh lime juice
1 tb curry powder
2 ts minced ginger
salt
ground black pepper
1 lb large shrimp, peeled and deveined
lime wedges, for serving
In a large pot whisk together the coconut milk,
lime juice, curry powder and ginger. Slowly bring
to a low boil over low heat. Simmer for until
slightly reduced and thickened, about 7 to 10
minutes. Taste for seasoning and add salt and or
pepper, if needed. Add the shrimp and simmer,
covered, until the shrimp are fully cooked,
about 12 to 15 minutes. Transfer the curry to
a serving bowl and serve with lime wedges.
Title: Fried Green Tomatoes
Categories: Side Dish, Vegetables
Yield: 4 Servings
Fried Tomatoes:
3 c vegetable oil
2 eggs
1 c milk
10 oz hot sauce
2 green tomatoes, 1/4-inch slices
1 c all-purpose flour
2 c breadcrumbs
Shrimp:
4 c water
2 tb dry crab boil seasoning
1 onion, sliced
1 lemon, sliced
2 oz hot sauce
8 lg shrimp, shell on
Remoulade Sauce:
1/2 c mayonnaise
1 oz creole mustard
1/2 oz horseradish
1/2 oz lemon juice
1 ts worcestershire sauce
2 slashes hot sauce
shredded lettuce, for serving
For the tomatoes: Heat the oil in a deep frying pan
or cast iron skillet to 350°F.
Beat the eggs, milk, and hot sauce in a shallow dish.
Put the flour and breadcrumbs in 2 separate shallow
dishes. Dip the tomato slices in the flour, then the
egg wash, and then the breadcrumbs. Transfer to the
oil and fry until golden brown, 1 to 2 minutes.
Drain on paper towels and keep warm until ready
to serve.
For the shrimp: Bring the water to a boil and add
the crab boil, onions, lemons, and hot sauce. Stir
and add the shrimp. Boil until the shrimp turn
pink. Peel.
For the sauce: Combine the mayonnaise, mustard,
horseradish, lemon juice, Worcestershire sauce,
and hot sauce.
To serve: Line a plate with shredded lettuce. Add
2 slices fried green tomatoes. Top each tomato
with 1 boiled shrimp. Fill a squeeze bottle with
the remoulade sauce and drizzle decoratively.
Title: Riviera Trifle
Categories: Desserts
Yield: 12 Servings
1 c unsweetened natural cocoa powder
1.4 oz box instant vanilla pudding mix
1 1/2 c milk, cold
1/2 c of the reserved fruit medley juice
1/2 ts rum extract
16 soft macaroon cookies
1/2 c berry liqueur
16 oz tropical fruit medley, juice reserved
In a medium bowl whisk together the pudding mix,
cold milk, reserved fruit medley juice and rum
extract. Whisk for 2 minute until the pudding
thickens; set aside.
Meanwhile, break up macaroons and place in a
shallow bowl. Pour berry liqueur over the top
and let macaroons soak for 2 to 3 minutes.
In 4 wine glasses, layer the macaroons,
pudding and drained fruit.
