June 1 June 8 June 15 June 22 June 29
MOM'S HONEY CHICKEN (From Josiah Citrin) 6-1-19 Top of page
3/4 cup soy sauce
1/2 cup honey
1 tbsp. sesame oil
2 garlic cloves, remove green middle
1 inch piece ginger, peeled and
grated
1 tbsp. dijon mustard
1 tbsp. thyme leaves
finely grated zest of lemon
8 boneless skin on chicken thighs
1 tsp. fine sea salt
1 tbsp. lemon pepper, more for
seasoning
vegetable oil for grill
6 scallions, green
1/4 cup fresh mint leaves, chopped
In a small mixing bowl combine soy sauce, honey, sesame oil, garlic, ginger, mustard, thyme and lemon zest with a whisk. Pour marinade into 9x13" baking dish and spread evenly. Place chicken thighs flesh side down into marinade so it just reaches the skin. Do no marinate the skin. Marinate chicken uncovered in refrigerator for 3 1/2 to 4 hours. Remove chicken from refrigerator 30 minutes before grilling. Preheat grill to med heat or 350°. Wipe hot grates with a oil soaked paper towel to prevent sticking. Season chicken with salt and lemon pepper. Grill skin side down until all fat is rendered out, about 30 minutes. Turn and grill flesh side for 4 minutes until done. Transfer skin side up to wire rack and let rest 5 minutes. Serve with additional lemon pepper, scallions and mint.
CHILI JAM (SSAMJANG) 6-1-19
1/2 cup miso, preferably korean
1/2 cup gochujang (korean chili
paste)
1 tbsp. toasted dark sesame oil
1 clove garlic, minced
Combine in mixing bowl and stir or whisk. If too thick, add some cold water to thin. Will keep several weeks stored in airtight container in refrigerator.
CORN ON THE COB WITH CHILI, OIL AND LIME 6-1-19
CHILI SPICE OIL
1/4 cup extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. ground cumin
1/2 tsp. ancho chili powder
1/4 tsp. sweet or hot paprika
CORN
4 ears corn, husked
1 lime, quartered
chopped cilantro
sea salt
Rub corn with chili spice oil and place on hot grill grate. Turn several times to make dark spots. Continue to splash with oil and add lime, cilantro and salt to finish.
MEXICAN CORN 6-1-19
mayonnaise
corn
1/3 cup finely grated cotija cheese
2 tsps. chili powder
1 tbsp. chopped fresh cilantro
Rub corn with mayonnaise. Sprinkle with remaining ingredients and grill.
STRAWBERRY LIMEADE (From fifteenspatulas.com) 6-8-19 Top of page
1/2 cup lime juice
1/3 cup sugar
1/3 cup water
1/2 lb. sliced strawberries
20-30 mint leaves
2 cups cold water
To make the simple syrup, combine the sugar and water in a saucepan, and cook over medium high heat for 5-10 minutes until the sugar is dissolved and the liquid is clear. In a large mason jar or a pitcher, combine the lime juice, simple syrup, strawberries, mint, and water. Let sit in the refrigerator for 2-3 hours before serving.
SUE'S HOT FUDGE SAUCE (From allrecipes.com) 6-8-19
1 cup butter
1/3 cup unsweetened cocoa powder
3 cups sugar
12 oz. can evaporated milk
1 tsp. vanilla
Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 7 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes. Serve immediately. Store in refrigerator.
QUICK CHOCOLATE FUDGE SAUCE 6-8-19
1/3 cup cocoa powder
1/3 cup granulated sugar
1 can regular or 2% evaporated
milk
1/4 cup corn syrup
2 tsps. vanilla
Combine cocoa with sugar in saucepan; gradually stir in evaporated milk, corn syrup and vanilla. Bring to boil over medium-high heat; cook, stirring constantly, for 8 minutes or until slightly thickened. Let cool. Sauce can be stored in refrigerator for up to one week. Bring to room temperature or heat slightly to serve.
WICKED BAKED BEANS 6-8-19
6-8 strips bacon, cut into 1/2 inch
squares
1/2 medium onion, chopped
1/2 bell pepper, chopped
1-2 jalapeno peppers, seeing optional
55 oz. Bush's baked beans
8 oz. pineapple chunks, drained
1 cup brown sugar, packed
1 cup ketchup
1/2 to 1 tbsp. dry brown mustard
Saute bacon until crisp. Remove bacon and fry onion and both peppers in drippings. Saute until tender. In a large bowl, combine beans, pineapple, brown sugar, ketchup and mustard. Mix well, adding bacon and vegetables. If too dry, add more ketchup. Smoke in smoker at 220-250° for 2 1/2 to 3 hours until 160° or bake at 350° for 1 hour.
No Recipes 6-15-19 Top of page
STEAK MARINADE (From food.com) 6-22-19 Top of page
1/4 cup soy sauce
2 tbsps. Worcestershire sauce
3 tbsps. minced garlic
1 tsp. garlic powder
1/2 tsp. onion powder
Mix it all together and marinade steak for 30 minutes to overnight.
CHOCOLATE MOUSSE 6-22-19
200 grams dark baking chocolate
6 eggs, divided
pinch salt
Slowly melt chocolate in double boiler. Remove from heat and stir until smooth and bright. Let cool somewhat. Beat egg whites with salt until stiff peaks form. Pour chocolate over egg yolks and whisk to incorporate. Fold whipped egg whites into chocolate mixture carefully with spatula. Spoon into individual cups and refrigerate for 3 hours. Serve at room temperature.
Tips, hints and helps: Flour blueberries before adding to lemon bread batter to prevent them from sinking to the bottom of the pan. 6-22-19
DEBBIE'S MAC AND CHEESE 6-29-19 Top of page
3 cans creamed corn
Add macaroni/pasta, dry
Alfredo sauce
Double Cheese sauce
Velveeta, sliced, on top
French Onion soup
jalapenos, optional
Bake at 350° for 1 to 1 1/2 hours.
SPICY PASTA SALAD WITH SMOKED GOUDA, TOMATOES AND BASIL (From foodnetwork.com) 6-29-19
Kosher salt
12 oz. mostaccioli or penne pasta
1/2 cup mayonnaise
1/4 cup whole milk
1/4 cup white vinegar, plus more
if needed
Freshly ground pepper
1 1/2 tsps. adobo sauce from a
can of chipotles (or 1 minced chipotle)
1 10 oz. package grape tomatoes,
halved lengthwise
1/2 lb. smoked gouda cheese, cut
into small cubes
24 fresh basil leaves, thinly sliced
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water until no longer hot; set aside. Make the dressing: Mix the mayonnaise, milk, vinegar, 1/2 teaspoon salt, pepper to taste and the adobo sauce in a small bowl. In a large bowl, combine the pasta, dressing, tomatoes and gouda. Taste for seasoning, adding more salt and pepper if needed, and even an extra teaspoon or 2 of vinegar, if necessary. Stir in the basil at the end. Refrigerate for a couple of hours before serving.
LOADED LOBSTER ROLLS (From foodnetwork.com) 6-29-19
2 (1 lb.) lobsters
2 tbsps. mayonnaise
2 tbsps. creme fraiche
3 tbsps. diced shallots
1 lemon, juiced
2 tbsps. chopped chives
2 tbsps. chopped parsley leaves
1 avocado, halved, pitted and flesh
diced
8 slices thick cut bacon, cooked
crisp and crumbled
salt and freshly cracked black
pepper
4 brioche rolls, split
Preheat the oven to 400°. Bring a large stock pot with approximately 2 gallons of salted water to a boil over high heat. Add the lobsters and boil for about 8 minutes. Drain from water and shock in an ice bath. Once cooled, remove the knuckles, claws and tail from the body of the lobster by a slight twist and pull. Split the tail with a knife, remove the meat from the shell and set aside. Pull off the claw pincher. Crack the claws with a nutcracker and remove the meat. Set aside. Using kitchen shears cut through the knuckle portion and remove the meat. Give all of the lobster meat a good rinse and roughly dice. Put into a large bowl and set aside. In the large bowl, add the mayonnaise, creme fraiche, shallots, lemon juice, chives, parsley, avocado, bacon, salt and pepper, to taste, and combine well. Cover and refrigerate before assembling the sandwich. Toast the brioche rolls in the oven until slightly colored, about 4 minutes. Assemble the sandwich by putting a liberal amount of lobster salad on each roll and serve.
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