spicy watermelon margarita

Watermelon Jalapeño Margaritas

Serves 4.  Simple syrup is an easy combination of equal parts sugar and water, boiled to dissolve the sugar, and cooled.  We usually have some in the refrigerator.  You could make this a frozen concoction by freezing the watermelon wedges and adding 3 c. of ice into the mix but I just don’t care for frozen drinks much.  Serve in a sugar-rimmed glass. 

            3½ c. watermelon chunks (without seeds!)                    

            ½”-thick jalapeño slice, with seeds       

            ¾ c. silver tequila (tequila blanco)

            ½ c. simple syrup

            ¼ c. fresh lime juice

Blend all ingredients in blender until smooth.  Serve on the rocks.      

loving fresh peaches....peach tarts

Fruit Tarts

Makes 6.  This is a flexible recipe, seen as Plum Tarts with Honey and Black Pepper in the July 2014 issue of Bon Appétit magazine.  These can be baked 4 hours ahead.  Keep at room temperature. 

            1 sheet frozen puff pastry (one 14-oz. pkg. or half of a

              17.3 oz. pkg.), thawed

            1 lb. fruit (red plums, apricots, peaches, apples, pears, berries…),

              pitted (if needed) and cut into ½” wedges (leave berries whole)

            ¼ c. granulated or raw sugar

            ground or fresh spice (try black pepper for plums, nutmeg

               for apricots, cinnamon for peaches, or cardamom or ginger

               or rosemary…)

            1 Tbs. honey or maple syrup

            flaky sea salt

Heat oven to 425 degrees.  Cut puff pastry into 6 squares or rectangles, place on a parchment-lined baking sheet, and prick all over with a fork.  Top with fruit, leaving a ½” border.  Sprinkle with sugar; season lightly with the spice.

Bake tarts, rotating pan halfway through, until edges of pastry are puffed and golden brown, 25-30 minutes.  Drizzle with honey or maple syrup and sprinkle with salt just before serving.    

grilled lamb chops

These have the wonderful notes of cumin and mint mixed in.  Thanks Bon Appetit!  http://www.bonappetit.com/recipe/mint-and-cumin-spiced-lamb-chops

avocado and shrimp salad

A nice cool dish for a hot summer day, thanks to Food and Wine magazine:  http://www.foodandwine.com/recipes/avocado-and-shrimp-salad-with-red-goddess-dressing

a new take on a bacon burger

Bacon-Burgers with Cilantro-Yogurt Sauce

Serves 8.  You mix the bacon in with the ground beef here!  You can choose to make the 8 burgers specified in this recipe from the July 2014 issue of Food and Wine magazine but we prefer to turn it into 16 sliders.

            1 c. plain Greek yogurt            

            2 jalapeños, chopped                          

            1 c. cilantro, chopped                          

            ¼ c. minced fresh ginger                      

            ½ small red onion, chopped                 

            1 tsp. sugar                                          

            2½ tsp. kosher salt                              

            2½ lbs. ground chuck                          

            ½ lb. bacon, minced (1 c.)                   

            6 green onions, white and light green parts only, minced

            ½ c. chopped fresh mint

            ¾ c. grated Parmesan cheese

            1 Tbs. finely grated lemon zest

            2 Tbs. fresh lemon juice

            ½ tsp. fresh ground black pepper

            ¼ tsp. cayenne pepper

            vegetable oil, for brushing grill

            8 toasted regular burger buns, or 16 toasted slider buns

            sliced tomatoes and onions, lettuce, ketchup, mustard, 

             and Sriracha for serving

In a food processor, puree yogurt, jalapeños, cilantro, ginger, onion, sugar, and 1 tsp. of the salt until smooth.  Transfer to a bowl.

In another bowl, mix ground chuck with bacon, green onions, mint, Parmesan cheese, lemon zest, lemon juice, black pepper, cayenne pepper, and the remaining 1½ tsp. salt.  Form into eight 1”-thick patties (or 16 slider patties).

Heat grill or cast-iron griddle and brush with oil.  Cook burgers over moderate heat, turning once, until charred outside and medium within, 6 to 8 minutes.

Spread some of the yogurt sauce on the bottom buns, top with the burgers and layer with toppings.  Close the burgers and serve with the accompaniments. 

mmm - fried egg sandwich

Thanks to Cooking Light magazine for turning a BLT into a great breakfast (or lunch, or dinner) http://www.myrecipes.com/recipe/fried-egg-blt-sandwiches-50400000135969/

blt pizza

BLT Pizza with White Sauce

Makes 8 slices from a 10” pizza.  I had some leftover fresh pizza dough and saw this unusual recipe in the July 2014 issue of Cooking Light magazine.  I like the notion of using oven dried tomato slices with the mayonnaise sauce.  It is a great combination of flavors with a calorie count of 177 per slice.

            1 lb. ripe tomatoes, seeded                  

              and cut into ¼” slices             

            1 tsp. dried oregano                             

            ½ tsp. black pepper                             

            ¼ tsp. sugar                                         

            ¼ c. mayonnaise                                  

            1 Tbs. olive oil                         

            1 Tbs. minced fresh chives

            2 garlic cloves, minced

            4 center-cut bacon slices

            10 oz. fresh pizza dough

            1 Tbs. cornmeal

            2 oz. mozzarella cheese, shredded

            cooking spray

            1 c. baby arugula leaves

Place a pizza stone on bottom oven rack.  Heat oven to 400 degrees.

Arrange tomato slices on a parchment-lined baking sheet; sprinkle with oregano, pepper, and sugar.  Place baking sheet directly on pizza stone.  Bake at 400 degrees for 20 minutes or until tomatoes are no longer wet.  Remove tomatoes, keep stone in oven.

Increase oven temperature to 500 degrees.

Combine mayonnaise, oil, chives, and garlic in small bowl. 

Cook bacon in a skillet over medium heat until crisp; drain on paper towels.  Break into pieces.

Using well-floured hands, pat dough into a 10” circle.  Place dough on a pizza peel sprinkled with cornmeal.  Pierce dough with a fork; transfer to preheated pizza stone.  Bake at 500 degrees for 5 minutes. 

Using peel, slide partially cooked pizza round out of oven (leave stone in oven).  Brush mayonnaise mixture all over crust, leaving a 1” border; top with tomatoes and bacon.  Top with cheese; coat crust edge with cooking spray.  Transfer back onto pizza stone and bake 10 minutes or until cheese melts and crust browns.  Remove from oven, let cool for a moment, then top with arugula and cut into 8 slices. 

lamb chops and nectarines

A lovely combination from Sunset magazine.  http://www.myrecipes.com/recipe/grilled-lamb-chops-50400000136261/

cream cheese brownies

Cream Cheese Brownies

Makes 16 2” brownies.  As usual, Cook’s Illustrated magazine gets it just right.  This was in their July/August 2014 issue and is like a cheesecake in a brownie crust.  Store any leftovers in the refrigerator but let them come to room temperature before serving.

            Cream Cheese Filling:                                 

            4 oz. cream cheese, cut into                 

              8 pieces                                             

            ½ c. sour cream                                   

            2 Tbs. sugar                                        

            1 Tbs. flour                                          

                                                                       

            Brownie Batter:                                            

            ⅔ c. flour                                                         

            ½ tsp. baking powder

            ½ tsp. salt

            4 oz. unsweetened chocolate, chopped fine

            8 Tbs. unsalted butter

            1¼ c. sugar

            2 large eggs

            1 tsp. vanilla extract

For Cream Cheese Filling:  Microwave cream cheese until soft, 20 – 30 seconds.  Add sour cream, sugar, and flour and whisk to combine. Set aside.

Adjust oven rack to middle position and heat oven to 325 degrees.  Make foil sling for 8”-square baking pan by folding 2 long sheets of foil so each is 8” wide.  Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan.  Push foil into corners and up sides of pan, smoothing foil flush to pan.  Grease foil. 

For the Brownie Batter:  Whisk flour, baking powder, and salt together in bowl and set aside.  Microwave chocolate and butter in another bowl at 50% power, stirring occasionally, until melted, 1 to 2 minutes. 

Whisk sugar, eggs, and vanilla together in another bowl.  Add melted chocolate mixture (do not clean the chocolate bowl – you need it in the next step) and whisk until incorporated.  Add flour mixture and fold to combine.

Transfer ½ c. batter to the bowl used to melt chocolate.  Spread remaining batter in prepared pan.  Spread cream cheese filling evenly over batter.

Microwave bowl of reserved batter until warm and pourable, 10 – 20 seconds.  Using spoon, dollop softened batter over cream cheese filling, 6 to 8 dollops.  Using knife, swirl batter through cream cheese filling, making marbled pattern, 10 – 12 strokes, leaving ½” border around edges.

Bake until toothpick inserted in center (of brownie, not cream cheese) comes out with few moist crumbs attached, 35 – 40 minutes, rotating pan halfway through baking.  Let cool in pan on wire rack for 1 hour.

Using foil overhang, lift brownies out of pan.  Return brownies to wire rack and let cool completely, about an hour.  Cut into 2” squares and serve. 

eggplant roll-ups

Eggplant Involtini

Serves 4-6.  This is hearty enough for a wonderful meatless entrée.  As usual, Cook’s Illustrated magazine gets it just right.  This was in their July/August 2014 issue. It is easier if you peel the eggplant - look closely in my photo and you'll see that I forgot that step!

            2 large eggplants (1½ lbs. each), peeled        

            6 Tbs. vegetable oil                                        

            kosher salt

            fresh ground black pepper                 

            2 garlic cloves, minced                       

            ¼ tsp. dried oregano                          

            pinch red pepper flakes                      

            1 (28-oz.) can whole peeled tomatoes, drained with 

              juices reserved, chopped coarse

            1 slice hearty white sandwich bread, torn into 1” pieces

            8 oz. (1 c.) whole-milk ricotta cheese

            ¾ c. grated Pecorino Romano cheese

            ¼ c. + 1 Tbs. chopped fresh basil

            1 Tbs. fresh lemon juice

Slice each eggplant lengthwise into ½”-thick planks (you should have 12 planks).  Trim rounded surface from each of the end pieces so they lie flat.

Adjust 1 oven rack to lower-middle position and second rack 8” from boiler element.  Heat oven to 375 degrees.  Line 2 rimmed baking sheets with parchment paper and spray generously with vegetable oil spray.  Arrange eggplant slices in single layer on prepared sheets.  Brush 1 side of eggplant slices with 2½ Tbs. oil and sprinkle with ½ tsp. salt and ¼ tsp. pepper.  Flip eggplant slices and brush with 2½ Tbs. oil and sprinkle with ½ tsp. salt and ¼ tsp. pepper.  Bake until tender and lightly browned, 30 – 35 minutes, switching and rotating sheets halfway through baking.  Let cool for 5 minutes.  Using thin spatula, flip each slice over.  Heat broiler.

While eggplant bakes, heat remaining 1 Tbs. oil in 12” broiler-safe skillet over medium-low heat until just shimmering.  Add garlic, oregano, pepper flakes, and ½ tsp. salt and cook, stirring occasionally, until fragrant, about 30 seconds,  Stir in tomatoes and their juices.  Increase heat to high and bring to simmer.  Reduce heat to medium-low and simmer until thickened, about 15 minutes.  Cover and set aside.

Pulse bread in food processor until finely ground, 10 to 15 pulses.  Combine bread crumbs, ricotta, ½ c. Pecorino, ¼ c. basil, lemon juice, and ½ tsp. salt in medium bowl. 

With widest ends of eggplant slices facing you, evenly distribute ricotta mixture on bottom third of each slice.  Gently roll up each eggplant slice and place seam side down in tomato sauce in the skillet.

Bring sauce to simmer over medium heat (uncovered).  Simmer for 5 minutes.  Transfer skillet to oven and broil until eggplant is well browned and cheese is heat through, 5 to 10 minutes.  Sprinkle with remaining ¼ c. Pecorino and let stand for 5 minutes.  Sprinkle with remaining 1 Tbs. basil and serve. 

scallops, snap peas and pancetta

I loved this combination from Cooking Light magazine, be sure the scallops are completely dry so they sear instead of braise.  http://www.myrecipes.com/recipe/scallops-snap-peas-pancetta-50400000135973/

easy frozen fruit sherbet - no churning required!

No-Churn Soft Serve Fruit Sherbet

Makes about 3 c.  I saw this described in several cooking magazines the summer of 2014.  I made it with peaches fresh from the grower’s market.  I added a bit of ground cinnamon for spice, you could also put in some vanilla extract.  What you don’t eat right away can be packed into a freezer container for ‘hard –serve’ some other time.

            1½ lbs. fresh fruit (mango wedges, peeled peach slices, or berries), frozen solid

            1 c. sweetened condensed milk

Blend together, in batches if necessary, until creamy and smooth.      

eggs and lamb for breakfast...or dinner

Iraqi Eggs with Lamb and Tomatoes

Serves 4.  This came from the June/July 2014 issue of Saveur magazine.  This is a curry-spiced sauté of lamb topped with eggs and baked.  We made it for dinner instead of breakfast.  It can be served with naan or flatbread if you’d like.

            2 Tbs. olive oil                         

            1 lb. ground lamb                                   

            1 medium yellow onion, minced

            ⅓ c. minced fresh parsley                     

            1 tsp. yellow curry powder                  

            2 small vine-ripe tomatoes, cored and roughly chopped

            kosher salt                   

            fresh ground black pepper

            4 eggs

            crushed red chile flakes, for garnish

Heat oven to 400 degrees.  Heat oil in a 12” ovenproof skillet over medium-high heat.  Cook lamb, stirring and breaking up meat into small pieces, until browned, 3-4 minutes.  Add onion; cook until soft, 4-6 minutes.  Stir in ½ of the parsley, the curry powder, tomatoes, salt, and pepper; cook until tomatoes begin to break down, 3-4 minutes.  Make 4 wells in lamb mixture; crack 1 egg into each.  Bake until egg whites are set and yolks are still runny, 5-7 minutes.  Garnish with remaining parsley and the chile flakes.    

steak salad

Steak Salad with Tomato and Blue Cheese

Serves 4.  This came from the June 2014 issue of Sunset magazine.  We like to use a rosemary olive oil in this.  Cut up the salad ingredients while the steak cooks and rests, it assembles in a snap.

            2 Tbs. whole grain mustard                

            3 dashes Worcestershire sauce           

            1 tsp. balsamic vinegar                       

            ¼ tsp. kosher salt                               

            ¼ tsp. fresh ground pepper                

            1 lb. skirt steak, cut into 3 pieces       

            5 oz. arugula                                                   

            1 pint cherry tomatoes, halved

            ¾ c. chopped celery

            2 green onions, chopped

            3 oz. blue cheese, crumbled

            2 Tbs. fresh lemon juice

            ¼ c. olive oil

Heat grill to high.  Mix mustard, Worcestershire, vinegar, salt, and pepper in a medium bowl.  Add steak, tossing to coat.

Grill steak, turning once halfway through, until done to your liking, 6 to 8 minutes for medium.  Let rest, covered with foil, 10 minutes before slicing in about ¼” strips across the grain. 

Put remaining ingredients in a large bowl and toss to combine.  Divide salad among 4 plates and serve steak over salad. 

grilled - yes, grilled - lemonade

Grilled Lemonade

Serves 12.  This was inspired by a recipe we saw in AmericanProfile.com.  Make it several hours in advance so everything can chill.  Serve it over plenty of ice (or add more water), sweeten more if too tart for you.  We also like to add a shot of bourbon to each serving for a real kick!

            ½ c. water                                           

            ½ c. honey                                          

            1¼ c. sugar, divided                            

            2 rosemary sprigs

            6 lbs. lemons, halved

            6 c. cold water

            grilled lemon slices for garnish (optional)

Combine ½ c. water, honey, ½ c. sugar and rosemary in small saucepan.  Bring to a simmer just to dissolve sugar.  Set aside to cool. 

Heat a grill to medium-high.  Place remaining ¾ c. sugar on a plate.  Twist cut side of each lemon half in sugar.  Place lemons on grill – cut side down.  Grill until sugar caramelizes, 2 to 4 minutes.  Remove from grill and set aside to cool.

When lemons are cool to the touch, squeeze juice from lemons into a medium pitcher (you should have about 3 c. of juice).  Pour in the sugar syrup you made earlier, discarding rosemary sprigs.  Add 6 c. cold water.  Stir well, and refrigerate until chilled.

To serve, pour over ice.  Garnish each glass with a grilled lemon slice, if desired.