Tarragon Deviled Eggs

July 24, 2010 by

eggs.jpgI couldn’t resist creating another recipe for deviled eggs. One cannot have enough, I guess. Anyways, they’re divine.

12 eggs hard boiled and peeled
1/2 cup mayonnaise
1 1/2 Tbsp. Dijon mustard
2 tsp. cider vinegar
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. onion powder

tarragon.jpg Sprinklings of minced, dried tarragon leaves
Sprinklings of paprika

Slice the cooked & peeled eggs in half lengthwise and gently scoop out the yolks into a medium-sized bowl. Place the whites in a nice serving dish, or even an 11 x 7 Pyrex dish – that’s what I use. Mash & mix the yolks with a fork, then add all the rest of the ingredients up to the onion powder; mash again with the fork to get as smooth as possible – it won’t be creamy smooth, but that’s okay.

Into each of the empty egg whites, sprinkle just a tad of tarragon. Then, with a small teaspoon, place a blob of the yolks into each egg – do as evenly as you can – you will have just about exactly enough. Then sprinkle a tad of paprika on each egg. Cover with plastic wrap and refrigerate until ready.

Keep an eye on these in the fridge because they’ll “mysteriously” disappear.

Filed Under: Appetizers / Snacks, Frontpage Tagged With:

Scones – A Fancy Shmancier Way

July 12, 2010 by

tea-party.jpgtea-party.jpgtea-party.jpg
Some folks prefer these in the original form, which have a tendency to be heavy and dry. But for me that’s just a tad on the boring side. Therefore, I’ve tweaked the original recipe then included a couple of ways you can prepare these quick biscuit/breads for either a snack or alongside a meal. The black pepper with Parmesan goes quite well with spaghetti & meatballs; try sometime substituting it for Italian Bread as a nice refreshing change for you and yours.

Base Recipe
2 cups all-purpose flour
1 Tbsp. baking powder
1 egg
1/4 cup vegetable oil – (Canola works best)
2/3 cup half-n-half – or milk

Preheat your oven to 400 degrees and lightly grease either a springform pan, pie dish or a cake pan – or you can just place it on a greased cookie sheet if you prefer.

Get out 2 medium-sized bowls. In one of the bowls sift/whisk the dry ingredients & set aside. In the other bowl whisk the liquid ingredients, then add to the dry and stir together well, but gently. When all mixed, dump out onto a lightly floured surface and gently knead into a flat, round disk shape and place into pan. Cut into 8 wedges – do not separate the wedges.

Bake for about 25 minutes – until goldenish colored on top. Remove from hot pan and serve.

Other Ways:
*To the dry ingredients add 1/2 cup shredded Parmesan; or 1/4 cup chives; or sprinklings of red pepper flakes; or cracked black pepper; or 1 cup shredded cheddar; or 1 cup raisins, dates or any other dried fruit; don’t forget mini-chocolate chips – the possibilities are endless.

*To the liquid ingredients add 1/2 cup diced ham or prosciutto; or little diced cheese; diced onions or fresh herbs/chives – again, endless.

*Also, brush the tops of the scones with a little milk, melted butter or egg wash then sprinkle with either coarse sugar, salt, spices – have fun with it.

Filed Under: Breads - Quick, Frontpage Tagged With: , ,

Creamy Ricotta & Mixed Fruit

July 1, 2010 by

Simple and luscious. Quite an ending to a BBQ get together.

2 cups whole milk ricotta cheese (I use Polly-O)
4 oz. regular (NOT lite or low fat) cream cheese – room temperature
2 + 2 Tbsp. white sugar
3 Tbsp. honey
3/4 tsp. pure vanilla extract
2 tsp. lemon juice (fresh is best)
4 cups mixed fruit – berries, kiwi, melons, etc. – peeled & chunked
2 tsp. fresh lemon juice (fresh is best)

Place the ricotta, cream cheese, 2 Tbsp. sugar, honey and vanilla into a food processor until smooth. Scrape into a bowl and place into the refrigerator for at least 2 hours. Mix all the berries and/or fruit with the remaining 2 Tbsp. sugar into a large bowl. Toss this all together to coat well and let sit for 30 minutes at room temperature. Divide the creamy ricotta mixture into 4-6 nice serving glasses or bowls and top with the fruit mixture. Serve.

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Spinach Pesto with Penne

June 19, 2010 by

I try to come up ways to use those baby spinach bags I buy from the produce section, and this worked out quite well. It’s a great way to get your spinach. You do need a food processor or blender for this.

3 cups fresh baby spinach, stems removed
2 cups fresh Italian flat-leaf parsley
1 cup grated Pecorino Romano cheese
1/2 cup extra virgin olive oil
1/2 stick melted butter
1/2 cup walnuts, chopped
3 large garlic cloves, crushed or 1 heaping tsp. minced
1 tsp. kosher salt
1 lb. penne pasta

In a food processor, combine the first 8 ingredients and process until smooth. Leave in processor and set aside.

Cook the pasta until desired taste. Drain, but reserve 1/3 cup of hot cooking water. Place pasta back into pot. Carefully blend the hot liquid into puree and then scrape out onto pasta. Mix & toss. Serve immediately.

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Grilled Steak

June 13, 2010 by

Simple, delicious and ready when you are.

1-1/2 lb. flank steak
2 Tbsp. steak seasoning (such as Montreal by McCormicks)
Juice from one lemon
2 Tbsp. minced garlic

Place all ingredients in a zip-lock type bag, place in fridge overnight or all day.  Preheat grill or bbq, remove steak from bag and discard juices and bag.  Grill to desired doneness, or about 10-15 min per side.

That’s it.

Filed Under: Beef, Frontpage Tagged With: , , , ,

Chicken Wings, Portugese Style

May 23, 2010 by

Definitely not your run of the mill chicken wings. These are tremendous hot or cold and they don’t require deep frying. Forget the blue cheese, just pass the napkins!

4-6 lbs. chicken wings
2 quarts white, regular flavored vinegar
1 heaping Tbsp. of sea salt – (DO NOT use table salt)

Into a large bowl or container (you may need 2 depending on how many wings you will be making) place the wings, then pour vinegar over to cover; add the salt and mix gently but well to incorporate it.  Cover and place in the refrigerator for at least 12 hours – such as overnight or most of the day.  The wings will take on an almost white color, that’s okay.

When ready to bake:  preheat your oven to 400 degrees; adjusting oven racks so 2 trays can fit in nicely, and take out at least 2 rimmed baking sheets. Spray with a pan spray or grease lightly.  Place wings on sheet pans in a single layer, bake for 25 minutes, alternate pans and bake for 15 minutes more.

Filed Under: Chicken, Frontpage Tagged With: ,

Chocolate Coffee Crunch Pie for Amanda

May 14, 2010 by

img_0098.jpgMy daughter Amanda’s favorite pie. It’s a must-make each year for her birthday. So rich, thick, and fattening that once a year is probably enough, though I must admit we can barely wait for May to roll around. This year we may even share with company, though it’ll be hard. Also, a gracious nod to Dessert Queen, Maida Heatter.

Pie Crust:
1 1/4 cups of a package pie crust mix (I use Betty Crocker)
1/4 cup packed dark brown sugar
1/2 cup chopped pecans
1 Tbsp. pure vanilla extract (no imitations please!)
2 tsp. cold water

To make the crust: preheat your oven to 375 degrees and take out a pie plate. Lightly butter and set aside. In a medium bowl, place the pie crust mix, brown sugar and pecans – mix well with a fork. Mix the vanilla and cold water together then sprinkle into the mix and mix gently with a fork – it’ll be crumbly. Dump this whole mixture into the pie plate and gently, with your fingers, spread around the crumbly mixture and up the sides. Make the sides thicker than the bottom as best you can. Place in the oven for 10 minutes (no more) than set aside to cool completely.

Filling:
2 squares of unsweetened chocolate, melted & cooled
10 Tbsp. butter, softened
4 oz. softened cream cheese
1 cup packed light brown sugar
2 Tbsp. freshly brewed, cold coffee

Using a hand held mixer (because it’s much easier) in a medium-large mixing bowl, place the butter and cream cheese and mix on high for 2 minutes; add the brown sugar and mix on high for 2 more minutes; add the cooled chocolate and cold coffee and mix until well combined. Gently spread around onto the cooled crust – use it all. Cover with plastic wrap and place in the fridge for at least 6 hours; less than 6 and it won’t be firm enough.

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Boneless, Skinless Fried Chicken

May 11, 2010 by

Exquisite is the word to describe this dish.  It’s perfect for those of us who prefer not only boneless, but skinless fried chicken.  The coating cooks up so well and crunchy.  Have it cold with mayo, horseradish or spiced mustard slathered on a roll is heaven.

1 quart buttermilk
1 Tbsp. kosher salt
8-12 boneless, skinless breasts – slice in half

2 cups flour
2 tsp. garlic powder
1 tsp. Old Bay Seasoning
1 tsp. kosher salt
1/2 tsp. ground, black pepper
1/2 tsp. poultry seasoning or ground marjoram
1/4 tsp. celery salt
1/4 tsp. cayenne pepper (optional if you wish a “kick”)

Crisco or oil for frying – (Crisco is sooo much better!)

Place buttermilk and the 1 tablespoon salt into a large container and mix well; add chicken pieces, cover and refrigerate at least 8 hours.

Get out the skillet you will be using and place enough Crisco or oil to fill pan about 1/3 full, and begin heating. Place all other ingredients into a medium bowl and combine well. Onto your counter near the stove, set out the following: bowl of buttermilk soaking chicken, next to that the bowl of flour mixture, next to that a large sheet tray (like a cookie tray).

When oil is ready, with tongs or a fork, pick up a piece of chicken, dredge it well into the flour on both sides, then gently lower into the heated oil then repeat with 2-3 more pieces. I have found that about 3-4 pieces fit in the pan at one time. Fry for about 5 minutes, turn over and fry that side for about 5 minutes, or until done. Place cooked pieces on a paper towel lined plate or another tray. Repeat until done.

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Dutch Baby

April 29, 2010 by

This is a puffed-up oven pancake.  It extends and puffs high and then collapses.  Pour on maple syrup, jellies, jams etc., if you wish.

1 cup flour
1 Tbsp. sugar
1/2 tsp. kosher salt
6 extra large or 7 large eggs
1 cup whole milk
2 Tbsp. melted butter

Preheat your oven to 450 degrees and take out large ovenproof skillet (I use my cast iron skillet for this) and generously grease it.

Into a large bowl, whisk the flour, sugar and salt, add the eggs and milk and whisk until it is well blended.  Now add the butter and just whisk for about 10 seconds.

Pour the batter into the skillet and bake for 20-22 minutes; it will be puffy and golden.  Remove from oven and slice like a pie to serve.

Filed Under: Breakfast / Brunch, Frontpage Tagged With:

Cuban Style Steak

April 11, 2010 by

cuba.jpgThis is really good with a just the right kick to it.

1 1/2 pounds of sirloin steak
1/4 cup freshly squeezed orange juice
2 Tbsp. fresh lime juice
2 Tbsp. extra virgin olive oil
2 Tbsp. McCormick’s Montreal Steak Seasoning
2 tsp. dried oregano
1/2 tsp. ground cumin

Mix all the ingredients, except the steak, in a large Zip lock bag or even a glass bowl will work. Add the steak and coat it well. Set in fridge for several hours – the longer the better.

steak-seasoning.jpgGrill outdoors, or preheat your oven to 375 degrees and cut the steak into cubes then place on a large rimmed sheet (discard the marinade) and cook for about 15-20 minutes.

Filed Under: Beef, Frontpage
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