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HONEY BARBECUE CHICKEN WINGS (From food.com) 8-1-20 Top of page
18 chicken wings
1 tsp. kosher salt
1 tsp. garlic powder
1/2 tsp. sugar
1/2 tsp. paprika
1/2 tsp. black pepper
1/4 tsp. cayenne
cooking spray
Sauce:
1 cup barbecue sauce, preferably
Hickory Smoke Flavor
1/2 cup honey
2 tbsps. ketchup
2 tbsps. hot sauce
4 tbsps. butter
1/2 tsp. garlic powder
Wash, dry, and season the wings with the salt, garlic, pepper, cayenne, sugar, and paprika. Preheat the oven to 375°. Spray a cookie sheet with a generous spray of cooking spray. Place the wings in a single layer on the cookie sheet, and place in the oven. Cook for 35-40 minutes, depending on the size of the wings, turning once. While they are baking, make the sauce by slowly simmering the sauce ingredients over the lowest heat. When the wings are done baking, carefully dip them in the sauce, and place them back in the oven for another 5 minutes, or until the sauce is bubbling.
CAPIROTADA (MEXICAN BREAD PUDDING) 8-1-20
16 pieces bread, crusts removed
10 1/2 oz. piloncillo syrup (recipe below)
9 oz. dried fruit of choice, minced
3 1/2 oz. Mexican Cotija cheese
Piloncillo Syrup:
9 oz. piloncillo
5 1/2 oz. water
1 cinnamon stick
1 piece guava fruit
Combine and make syrup.
Cut bread into 1/2" cubes. Toast the cubes in the bottom of a pan with butter until golden brown. In a baking dish, arrange bread, syrup until bread is wet, dried fruit and cheese. Repeat layers. Bake 350° for 10 minutes.
PINEAPPLE CRISP (From allrecipes.com) 8-8-20 Top of page
2 (20 ounce) cans crushed pineapple,
drained
1 cup all-purpose flour
1 cup brown sugar
1 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 cup butter, melted
1 tsp. ground cinnamon
Preheat oven to 350°. Spread well-drained pineapple into a 9x9" square baking pan. In a medium bowl, mix together flour, sugar, baking powder, salt and egg until smooth. Spoon mixture evenly over pineapple. Pour melted butter over mixture and then sprinkle with cinnamon. Bake in preheated oven for 40 to 45 minutes. Serve hot or cold.
PEACH AND PINEAPPLE SANGRIA (From tasteofhome.com) 8-8-20
1 bottle (750 ml) sauvignon blanc
or other white wine
2 cups lemonade
1/2 cup orange liqueur
1 tbsp. butter, melted
1 tbsp. sugar
1 tsp. ground cinnamon
3 medium peeled peaches, pitted
and halved
1/4 fresh pineapple, peeled and
cut into 4 slices
Make sangria by combining wine, lemonade and liqueur. Refrigerate. Meanwhile, in a small bowl, combine melted butter, sugar and cinnamon. Mix well. Brush butter mixture over cut side of peaches and all over pineapple slices. Grill fruit, covered, on a greased rack over medium direct heat 4-5 minutes. Turn peaches and pineapple. Grill 4-5 minutes more. Remove from grill. Cut each peach half into 5 or 6 slices and each pineapple slice into 5 or 6 pieces. Add three-fourths of fruit to sangria, reserving remainder. Refrigerate at least 2 hours. Before serving, thread several pieces of reserved fruit onto appetizer skewers. Pour sangria over ice; serve with fruit skewers.
TIRAMISU CHEESECAKE (From allrecipes.com) 8-8-20
1 (12 ounce) package ladyfingers
1/4 cup butter, melted
1/4 cup coffee-flavored liqueur,
divided
3 (8 oz.) packages cream cheese
1 (8 oz.) container mascarpone
cheese
1 cup white sugar
2 large eggs eggs
1/4 cup all-purpose flour
1 (1 oz.) square semisweet chocolate
Preheat oven to 350°. Place a pan of water on the bottom of the oven. Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8" springform pan. In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tbsps. coffee liqueur, and mix. Add the eggs and the flour; mix slowly just until smooth. Pour batter over crust in the springform pan. Place pan on middle rack of oven. Bake until just set, 40 to 45 minutes. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling, about 30 minutes. Refrigerate for at least 3 hours, or overnight. Grate semisweet chocolate over the top right before serving.
BALSAMIC VINEGAR DRESSING 8-8-20
1/4 cup balsamic vinegar
2 tbsps. olive oil
2 tbsps. honey
1 squeeze fresh lemon or lime juice
Serve over cut up cantaloupe, shrimp and cilantro.
CHOCOLATE STOUT BREAD (From esquire.com) 8-8-20
1 1/2 cups unbleached all-purpose
flour
1/4 cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
Position rack to middle of oven and preheat to 350°. Coat 8 1/2" X 4 1/2" loaf pan with a tiny bit of neutral oil and dust with a bit of flour. Mix the first 5 ingredients in a bowl.
4 tbsps. softened unsalted butter
1/2 cup granulated sugar
2 lightly beaten eggs
1/3 cup chocolate stout
scant 1/2 cup semi-sweet chocolate
chips
In another bowl, cream butter and sugar. Slowly mix in eggs until incorporated. Mix stout into the flour mixture, followed by the egg mixture. The batter will be very thick, almost like paste. Add chocolate chips. Scrape into pan and bake until cake tester or skewer comes out free of wet batter, 40-45 minutes.
Syrup:
In a saucepan, simmer 1 cup chocolate stout and 1/2 cup granulated sugar until the mixture begins to thicken like maple syrup, about 12 minutes. Cool bread for 10 minutes then pour the syrup over it.
NO RECIPES 8-15-20 Top of page
FOIL PACK PHILLY CHEESESTEAK DINNERS (From chelseasmessyapron.com) 8-22-20 Top of page
Heavy Duty Foil
2 large (1/2 pound) Yukon Gold
potatoes, chopped into bite-sized pieces
1 large green pepper, chopped into
bite-sized pieces
1/2 cup yellow onion, diced
6 oz. (1 cup) brown sliced mushrooms
3 tbsps. olive oil
1 pound lean ground beef (95/5
or 93/7 mix)
1 tbsp. Worcestershire sauce
2 tbsps. ketchup
1/2 tsp. EACH: paprika, onion powder,
garlic powder
1/4 tsp. cayenne pepper
1 and 1/2 tsps. Italian seasoning
Fine sea salt and freshly cracked
pepper
6 slices provolone cheese
If using a grill: preheat to 525-550°. If using an oven, preheat to 400°. Set out 4 large sheets of heavy duty foil. Prep the veggies: scrub the potatoes clean and dry them. Cut the potatoes into bite-sized pieces. Cut the green pepper into bite-sized pieces (discard seeds and ribs). Dice the yellow onion. Slice the mushrooms. Add all these veggies to a large bowl and add the olive oil, and salt + pepper to taste (I do 1/2 tsp. salt and 1/4 tsp. pepper). Toss to completely coat all the veggies and then evenly disperse this mixture among the prepared foil. In that same bowl used for the veggies (less dishes right!) add the pound of ground beef. Add the Worcestershire sauce, ketchup, paprika, onion powder, garlic powder, cayenne pepper, Italian seasoning, salt and pepper (to taste). I use 1/2 tsp. of salt and pepper. Knead the ingredients together until well combined. Separate the meat mixture evenly into 4 parts (if using a food scale, 4 ounces per portion). Coarsely break each part of beef over the veggies in each foil packet. Seal the foil packets making sure to leave some room for air circulation in each packet. TO GRILL: place the packets in the middle of the grill and cook at high temperature for 10 minutes. Flip the foil packets upside down and cook for another 5-10 minutes or until veggies are tender. My grill at 525 degrees takes exactly 15 minutes! TO BAKE: place the packets on a large sheet pan LINED with foil (juices will leak out of the packets so make sure to really line that sheet pan for easy clean up). Place the packets on and bake for 20 minutes. Flip the packets and bake for 10-15 minutes more. My oven took exactly 30 minutes! (Remember if you check your packets and they aren't quite down, they will need even longer on the grill because all the steam has escaped and they've cooled down so avoid checking the packets frequently) CAMPFIRE: place the sealed packets very close to (or even directly on) a pile of hot coals. Start by cooking it for 5 minutes, flipping it over, and cooking for another 5 minutes before giving it a check. Remove foil packs from heat and carefully open the packets (watch out for the release of steam.) place 1 and 1/2 pieces of provolone cheese on top and then return the foil packet to the heat source for a few minutes to allow the cheese to melt on top (30 seconds to 1 minute in the oven on broil, 1-2 minutes in closed hot grill, let it melt on its own for campfire (don't put it back on the fire.)
MOUNTAIN MAN OMELETTE DUTCH OVEN (From dutchovendude.com) 8-22-20
1 lb. hot pork sausage
1 lb. bacon
1 onion
1 tbsp. minced garlic
1 green bell pepper
1 red bell pepper
4 mushrooms
18 eggs
3/4 cup milk
3 cups grated Cheddar cheese
picante sauce
salt and pepper
Heat Dutch Oven over coals to about 375 degrees for Frying. Fry sausage until brown, then remove it, leaving grease behind. Cut bacon into 1 inch slices. Fry until crisp. Remove excess grease from dutch oven. Dice onion, green pepper, red pepper, and mushrooms. Add sausage, onion, garlic, bell peppers, and mushrooms to dutch oven. Saute until vegetables are tender. Mix eggs and milk in a bowl or zip-loc. Pour eggs into dutch oven. Cover and Bake at about 350 degrees for 20 minutes, or until eggs are firm. Spread cheese over eggs. Cover and let stand until cheese is melted. Serves: 8 using picante sauce as they choose.
SHRIMP BOIL FOIL PACKETS (From damndelicious.net) 8-22-20
1 1/2 lbs. large shrimp, peeled
and deveined
1 (12.8 oz.) package smoked andouille
sausage, thinly sliced
2 ears corn, each cut crosswise
into 4 pieces
1 lb. baby red potatoes, halved
2 tbsps. olive oil
4 tsps. cajun seasoning
Kosher salt and freshly ground
black pepper, to taste
2 tbsps. chopped fresh parsley
leaves
Preheat a gas or charcoal grill over high heat. Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn and potatoes into 4 equal portions and add to the center of each foil in a single layer. Fold up all 4 sides of each foil packet. Add olive oil, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed. Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.* Served immediately, garnished with parsley, if desired. *This can also be baked for 15-17 minutes at 425°.
SALMOREJO (TOMATO SOUP) (From barefootcontessa.com) 8-29-20 Top of page
2 lbs. large ripe tomatoes, cored
and roughly chopped (see note)
1 heaping cup diced country white
bread, crusts removed
1 Holland red bell pepper, cored,
seeded, and large-diced
1/2 cup chopped red onion
3 large garlic cloves
1/2 cup tomato purée, such
as passata di pomodoro
2 tbsps. good sherry vinegar
Kosher salt and freshly ground
black pepper
3/4 cup good olive oil, plus extra
for serving
Toasted Croutons, for serving (recipe
follows)
Cherry tomatoes, halved, for serving
Julienned fresh basil, for serving
Flaked sea salt, such as Maldon,
for serving
Place the chopped fresh tomatoes, bread, bell peppers, onion, and garlic in the bowl of a food processor fitted with the steel blade or in the jar of a blender and purée until you can only see tiny bits of tomato skins. Transfer the mixture to a large bowl and whisk in the tomato purée, vinegar, 2 tsps. salt, and 1 tsp. black pepper. Slowly whisk in the olive oil. Cover and refrigerate the soup for just 2 hours to allow the flavors to blend. If you refrigerate the soup for more than 2 hours, the olive oil will congeal so if you want to prepare the soup ahead, make it without the olive oil, refrigerate, and whisk in the oil just before serving. Serve cold in large, shallow bowls and top with the croutons, cherry tomatoes, basil leaves, flaked sea salt, and a drizzle of olive oil. Note: As tomatoes are the main ingredient, try to use summer or farm stand tomatoes.
TOASTED CROUTONS (Makes 1 cup croutons) (From barefootcontessa.com) 8-29-20
Good olive oil, such as Olio Santo
2 1/2 oz. country white bread,
crusts removed and 1/2-inch diced
Kosher salt and freshly ground
black pepper
Pour 2 tbsps. of olive oil in a small (8-inch) sauté pan and heat over medium-high heat until hot but not smoking. Add the bread and sauté, tossing occasionally, for 4 to 5 minutes, until evenly browned. Sprinkle generously with salt and pepper.
THE BEST CHICKEN PICCATA (From foodnetwork.com) 8-29-20
2 large boneless skinless chicken
breasts (about 8 ounces each)
Kosher salt and freshly ground
black pepper
1 large lemon
1/4 cup all-purpose flour
1 tbsp. olive oil
6 tbsps. unsalted butter
5 large cloves garlic, thinly sliced
1/2 cup dry white wine
1/4 cup brined capers, drained
1/4 cup flat-leaf parsley leaves,
roughly chopped
Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap. Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper. Refrigerate the chicken cutlets uncovered for 1 hour. Remove the zest from half of the lemon in wide strips with a vegetable peeler, leaving the bitter white pith behind. Halve and juice the whole lemon. Put the flour in a shallow bowl or plate. Dredge the chicken in the flour, shaking off any excess. Heat the oil in a large nonstick skillet over medium-high heat until very hot, about 1 minute. Add 1 tbsp. of the butter and melt. Working in 2 batches, cook the cutlets, adding another tbsp. of butter to the skillet between batches, until golden brown, about 2 minutes per side (it's ok if the chicken is not completely cooked through, it will finish cooking in the sauce). Transfer the cutlets to a plate. Reduce the heat to medium. Add the garlic and 1 tbsp. of the butter to the skillet and cook until the garlic is tender and fragrant, about 1 minute. Add the wine and cook until almost completely evaporated, about 4 minutes. Add the capers, lemon zest, 2 tbsps. of the lemon juice, 1/4 cup water and the cutlets with any accumulated juices and bring to a boil. Add the remaining 3 tbsps. butter. Turn the chicken to coat in the sauce and cook until the butter melts and the sauce thickens slightly. Garnish with chopped parsley.
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