Ina’s Guacamole Salad

This is an ideal side dish for a cookout. I like to serve it with the Blue Cheese Burger's that were in the previous post. By doing so – you really don't need to dress up the burger other than some simple arugula and the special sauce that was also in the previous post. The Lime Zest really gives it a "zing"…everyone kept mentioning it and how much they loved it. I hope you do too!

Ina's Guacamole Salad

1 Pint - Grape Tomatoes, halved
1 Yellow Bell Pepper, seeded & ½ inch diced
1 (15oz.) Can – Black Beans, rinsed & drained
½ Cup – Small Red Onion, diced
2 Tbsp – Jalapeno Pepper, seeded & minced (2 peppers)
½ Tsp – Lime Zest, freshly grated
¼ Cup – Lime Juice, freshly squeezed (2 Limes)
¼ Cup – Olive Oil (EVOO)
1 Tsp – Kosher Salt
½ Tsp – Fresh Ground Pepper
½ Tsp – Garlic, minced
¼ Tsp – Ground Cayenne Pepper
2 Ripe – Hass Avocados, seeded, peeled & ½ inch diced.

**To make a larger batch – I add an additional pint of Cherry Tomatoes and 1 Orange Bell Pepper, I also add a can of the spicy black beans and then just double all of the other ingredients.** 

Place the tomatoes, bell pepper(s), black beans, onion, jalapeno and lime zest in a large bowl.

Whisk together the lime juice, olive oil, salt, pepper, garlic and cayenne pepper and pour over the vegetables. Toss Well.

Just before ready to serve – fold the avocados into the salad. Serve at room-temperature.

***Also please note that when I am cutting the avocados - I make sure that there is lime juice on the cutting board and I douse them again as I am cutting them, to keep them nice and green.***

 

Blue Cheese Burgers and Fra Diavlo Ketsup

I went to a cookout yesterday, in honor of a good friend of mine – Kenny, because he is moving to Key West to pursue a new life adventure and well of course it is Memorial Day Weekend. I decided to bring Ina's Guacamole Salad and Ina's Blue Cheese Burgers. I made a few changes but the recipes are absolutely wonderful…I even added a Fra Diavlo Ketsup to the burgers. Everyone was very impressed and I will use these recipes again and again. The best compliment that I received was from Justin and he said "You know, you can go to all of these restaurants and have great burgers – but none are better than this one!" Thank you Justin!

This recipe is from Food Network's Ina Garten, better known as Barefoot Contessa. I saw one of her episodes where she made these burgers and the salad and I just had to try it myself.

Blue Cheese Burgers

2 lbs – Ground Chuck
1 lb – Ground Sirloin
½ Cup – Seasoned Bread Crumbs (Italian Style)
¼ Cup – Steak Sause (She recommends Crosse & Blackwell)
(I used Smith & Wollensky) – Just use a very good steak sauce!
3 – Extra Large Eggs (I used and prefer Organic Brown Eggs)
1 ½ Tsp – Kosher Salt
¾ Tsp – Fresh Ground Black Pepper
8 Hamburger Buns
8 ounces of Blue Cheese (sliced)
Arugula for serving – optional

I also gave the guests an option of a Cheddar Cheese – with a Blue Cheese Vein in the middle and a White Cheddar with Jalapeno. Most opted for the Cheddar-Blue blend…as did I.

Carefully mix the meat, crumbs, steak sauce, eggs, salt & pepper with the tines of a fork – Do Not Mash Them. Lightly form the hamburger patties and press into shape. (I make mine in advance and put them on wax paper (above and below) and refrigerate for at least an hour prior to bringing them back to room temperature before cooking.

Cook for 4 minutes on 1 side and turn over and cook for 3 minutes on the other side for Medium Rare. I cook mine for 5 minutes on each side and add the cheese when I flip. You could also do the 4/4 rule for medium. I have to tell you our burgers were "just" done and extremely moist. But cook them according to your preference.

Allow to rest 5 minutes before assembling.

While the burgers are resting…butter your buns and grill them on the grill for a nice toasted flavor. When assembling the burgers I put the Fra Diavlo Ketsup on the bottom bun and place the burger on top and then top with some Fresh Arugula.

The ketsup recipe should be made in advance…I usually make it while the burgers are in the fridge and then just let it cool to room temperature before serving.

Fra Diavlo Ketsup

3/4 Cup - Ketsup
1 Tbsp – Olive Oil
3 Cloves – Garlic
¼ Tsp – Chili Flakes
2 Tbsp – Fresh Oregano (finely chopped)
2 Tbsp – Red Wine Vinegar
2 Tbsp – Fresh Basil leaves (chopped)
Kosher Salt
Fresh Ground Black Pepper

Heat the oil in a small (non-reactive) saucepan over Medium Heat. Add Garlic and Chili Flakes and cook for 1 minute. Add the Ketsup and Oregano and cook for 2 minutes.

Remove from the heat and stir in the Vinegar and the Basil then season with Salt and Pepper to taste.

Transfer to a glass bowl and let cool to room temperature or cover and refrigerate for up to 1 day.

Bring back to room temperature before serving.

This recipe is courtesy of Bobbie Flay – Food Network.


So simple and so delicious – it makes your burgers "Gourmet Burgers".

Parsley – Some Info and Recipes

I wanted to spend a little time talking about some interesting bits of information about some of the things we use in our kitchens. Today the topic is Parsley.

Parsley

The scientific name given to this wonderful herb is Petroselinum Crispum (now how many of you reading this really care, well with the exception of maybe crossword fans…maybe?).

Parsley originated in the Eastern Mediterranean region but now is grown all over the world. For more than 2,000 years, it has been known as a medicinal herb. The ancient Greeks valued the seeds and roots of the plant for their soothing, diuretic effect on those with kidney and bladder ailments. Today, it is still used primarily as a diuretic. In addition, it strengthens the digestive system and helps alleviate stomach and liver problems. In folk medicine, parsley is recommended for women who have irregular menstrual cycles. It can also ease the bloating that can be experienced as well.

Parsley leaves are a good source of many vitamins and minerals; including iron, potassium, calcium, manganese and Vitamins A and C. For instance, just ¼ cup of fresh parsley provides a third of your daily recommended allowance of Vitamin C. Because it has a high content of both vitamins A and C – it also is known to help fight cancer. This is also because it ranks higher than most vegetables in bistidine, an amino acid that inhibits tumors. Since it is an excellent source of potassium and folic acid, it can help lower blood pressure and aid in the prevention of cardiovascular disease.

Parsley contains essential oils; the most important one is apiole and it is a kidney stimulant. Because this can stimulate uterine contractions, pregnant women should avoid eating large quantities of it. But, after the baby is born, it can help tone the uterus and promote lactation.

They say that can even help fight against osteoporosis. Sometimes high doses of calcium are taken in supplement form and this can impair the body's absorption of manganese, which helps build bone. Parsley enhances manganese absorption, particularly if it is eaten with foods containing copper and zinc, such as shellfish and whole grains.


A Parsley Tonic to aid Circulation

A medieval German herbalist Saint Hildegard of Bingen prescribed parsley wine to improve blood circulation. It was believed to help heart conditions. Below is a recipe to make this wine.

Parsley Wine

10 to 12 Large Springs – Parsley
1 Qt. – Red or White Wine
2 Tbsp – White Wine Vinegar
9 oz. – Honey

Boil parsley, wine and vinegar for approximately 10 minutes, and then add the honey.
Strain the mixture and pour into bottles.

Take 1 tablespoon – 3 times a day.

***As always – consult your medical professional as this is not intended to replace the advice of a physician.***

Back to the other therapeutic effects: As previously noted, Parsley is a diuretic that purifies the blood and accelerates the excretion of toxins. It has also been noted to stimulate appetite and aids in digestion and metabolism. It is said that this herb can also ease bloating, stomach cramps and nausea, and even relieve some arthritis symptoms. If it is eaten regularly, it reduces heart rate and lowers blood pressure. It can also be used to freshen your breath by chewing on fresh leaves. And finally for treatment of stones, brew up some parsley tea. (This would be done by brewing the leaves in boiling water. I would probably add a little honey and lemon for flavor).


Some Kitchen Hints

• Don't cook parsley, because heat destroys its valuable vitamins and minerals. To retain parsley's flavor, chop the herb just before using and add it to hot foods at the last minute.
• Avoid dried parsley – it is far less tasty and healthful than the fresh herb.
• Try the flat-leaf variety, also called Italian Parsley. It has more nutrients and a better flavor than curly parsley. (Curly Parsley is best used as a garnish.) Chop the herb just before using, and then sprinkle the pieces over the dish.
• Add parsley to compliment a dish, such as potatoes, smoked salmon, trout, poultry, pasta and vegetables.
• Freeze fresh parsley to save preparation time in the kitchen. Wash, dry and chop the leaves, then freeze them in a plastic container or zip-lock seal plastic freezer bag. You can remove just the amount you need for the recipe.
• Keep it fresh by sprinkling it with water, wrapping it in paper towels and refrigerating it in a plastic bag. Or place the stems in a glass of water (like a bunch of flowers). I leave mine on the counter if I am going to use within a couple of days…you can refrigerate too.

Now for a great recipe:

Parsley Spread

2 Bunches – Parsley
2 – Shallots
½ Cup – Heavy Cream
1 Cup – Cream Cheese
2 Tbsp – Lemon Juice
Salt
White Pepper
2 – Scallions
4 – Large Tomatoes
Cayenne Pepper

Wash the parsley in cold water and strip the leaves from the stalks. Coarsely chop the parsley. Then, peel and dice the shallots.

Mix together the heavy cream, cream cheese, lemon juice, parsley and diced shallots. Season to taste with salt and white pepper.

Peel the scallions; cut into thin rings. Dice 2 tomatoes, season with salt and cayenne pepper to taste; mix with the scallions.

Cut the remaining 2 tomatoes into ½" slices. Cover them with the parsley spread and top with the tomato-scallion mixture.

At some future point - I want to talk about Sage, Chives and Honey.

The recipes and information contained in this article were obtained from The Complete Guide to Natural Healing.

Some Interesting Facts About Olive Oil

I wanted to spend a little time talking about some interesting bits of information about some of the things we use in our kitchens. Today the topic is Olive Oil.

Olive Oil

I don't know if you know it or not but the Olive Tree originated in Asia. It has been cultivated in Mediterranean countries for over 3,000 years. Most of the crop is used to make olive oil. The process for making olive oil is basically as follows: The olives are pitted and ground to a thick pulp. The pulp is then pressed to remove the juices and then they are placed in a centrifuge to separate the water from the oil.

It is best to choose the highest quality of olive oil. It is suggested that we use only oil that is labeled "extra virgin." This guarantees that the oil has been cold-pressed from freshly harvested olives and does not contain chemicals. It also has the best flavor and is golden-yellow in color. It is superior to the oil that is green in color. (Some cooks swear that the green olive oil holds up better for cooking – I rarely use it…I am an EVOO fan!)

One tablespoon of olive oil contains 120 calories and 14 grams of fat, but it is mostly the good fat (monounsaturated); it has a beneficial effect on blood cholesterol levels and is easily digested. The countries where it is used extensively have a lower incidence of cardiovascular diseases.

Ancient civilizations used to use olive oil to help heal wounds. Even today it is considered a good remedy for skin problems and can be used as an effective moisturizer. The main therapeutic effect is if taken internally, it stimulates metabolism, promotes digestion and lubricates mucous membranes.

For all of you out there that really want a breakdown of this wonderful oil, the components are: 77% Monounsaturated fatty acids, 14% saturated fatty acids and 9% polyunsaturated fatty acids, plus vegetable mucilage and vitamin E.

If you want help with your digestive tract, take 1 tablespoon of olive oil on an empty stomach to stimulate digestion and to relieve upset stomach, flatulence and heartburn. It can also be used for constipation by taking (in the morning) 1 teaspoon of olive oil mixed with lemon juice – again on an empty stomach. Or you could try an enema using 5 ounces of olive oil in 20 ounces of boiling water, cooled to lukewarm. (Hopefully this was not TMI!>grin)

There is an antioxidant benefit because olive oil contains vitamin E. Also, monounsaturated fatty acids are less easily damaged by oxygen than other types of fat. This makes them less likely to produce free radicals, which damage cell membranes and contribute to several diseases.

Some additional information on application uses of this wonderful substance:

To Build Strong Fingernails and Soften Cuticles
Before bed, soak your nails in a mixture of lukewarm olive oil and lemon juice. Put on a soft cloth gloves and let the oil penetrate overnight. Your nails will gradually become more resistant to breaking and chipping. (Of course your bed will smell like a salad…okay I know – back to the facts at hand!)

To Lower Blood Cholesterol Levels
The monounsaturated fatty acids in olive oil help lower LDL cholesterol (The Bad Kind) levels without affecting HDL cholesterol (The Good Kind) or triglyceride levels. To lower your cholesterol, at least 15% of your daily calories should come from monounsaturated fatty acids. Whenever possible, use olive oils in cooking, in preparing dressings for salads or vegetables and in making sandwiches.

To Treat Ear Problems
To clear stopped-up ears, put a few drops of lukewarm olive oil in the affected ear. Lie for 5 minutes on the opposite side, and then turn over, so that the oil can flow out again. (Do not put any liquid in your ear if you think you may have a perforated eardrum!) For earaches, soak a cotton pad in olive oil, and then add 5 drops of lavender oil. Place it loosely in your outer ear until the pain subsides.

To Prevent Hair Loss
Massage the scalp with olive oil every evening for eight days. Let it work overnight and wash it out in the morning. (Is it me or would you also have a problem with your bed smelling like a salad?)

To Moisturize Skin
Apply daily to dry spots or stretch marks.

Olive Oil can be used for cardiovascular issues, high blood cholesterol, earaches, constipation, upset stomach, dry skin and stretch marks. Who Knew?

Now, I am not a medical professional – these are things that I found from various sources in publications and on the Internet. Mainly from a publication called "The Complete Guide to Natural Healing:,  This information is not intended to replace the advice of your physician. Before undertaking any of the "medicinal purposes" advice given in this article, you should consult with a health care professional, who can best assess your individual needs, symptoms and any necessary treatments.


I just wanted to share the many benefits of Olive Oil – in addition to the wonderul flavor it adds to food.

Sausage-Stuffed Mushrooms

Last night, I had a friend of mine (Bill) over to try three appetizers that I had recently seen in the May 2010 issue of Every Day with Rachel Ray. I am only posting one of the recipes - because the other two did not meet our expectations. I will work on those and hopefully post my version at a later date. (page 89 - recipe by Michael Cohen)

Everyday With Rachael Ray

I did make a few changes (very slight changes) and they are noted in red. So you can choose to make the original recipe or follow my lead - I added red pepper flakes as I like things a bit spicy...so you decide.  They were Delicious!  I had not really done that much with Fontina Cheese - Now I am a FAN!!!

So for the overall experiement - 1 out of 3 ain't bad!

Sausage-Stuffed Mushrooms

1 ½ Tbsp – EVOO
24 – Mushrooms (Cremini, White, Baby Bella – any combination)
(about 1 poung), stems finely chopped and caps reserved
Salt and Pepper
6 Ounces – Sweet Italian Bulk Sausage
5 Cloves – Garlic, finely chopped
2 Ounces – Fontina Cheese, shredded
¾ Cup – Arugula, finely chopped
1 Tsp – Red Pepper Flakes

Preheat oven to 350°. In a large skillet, heat the olive oil over medium high heat. Add the chopped mushroom stems and cook until softened, 5 to 7 minutes; season with salt. Add the sausage and garlic, breaking up the meat, and cook until no longer pink, about 5 minutes. Add Pepper Flakes and cook an additional minute or two.

Transfer the mixture to a bowl. Add three-quarters of the cheese and arugula; season with salt and pepper. Divide the mixture among the mushroom caps and place on a baking sheet. Sprinkle with the remaining cheese and bake until the caps are softend, 12 to 14 minutes. (I baked for 15 minutes).

Top with the remaining Arugula.

Makes 24 mushroom caps, prep time is approximately 20 minutes and the cooking time is approximately 30 minutes.

Some Additional Pesto Information and Variations

First I wanted to add that if you are just making a pesto and tossing it with pasta - I wanted to add the following addendum to the Pesto Recipe in the previous post: 

Stir 2 Tbsp of the boiling pasta cooking water and 1 Tbsp of butter into the pesto to loosen it and then toss with the drained pasta.

I also often will make the pesto and mix with pasta and then slice some tomatoes and onions and pile on top of the pesto in the serving bowl and then I always shave or grate more Parmesan on top.  The picture below was earlier last week and I used Rigatoni Pasta as opposed to the classic Angel Hair or Spaghetti. 

One last thing I would like to add is that sometimes if you don't have quite enough Basil Leaves on hand - you can use other leaves to make up the difference.  Three that work very well are Watercress, Arugula and Baby Spinach.  I also don't always have Pine Nuts on hand - I have found that Cashews (not salted) work very well and change the flavor slightly - but still very delicious.

To me, Home-made Pesto is always better than store bought.  Unless a deli makes it - I just don't like buying things that are made to sit on a shelf for a long-time...if I can make them quickly at home...But that's just me!

Classic Pesto

Classic Pesto

2 Cups – Basil Leaves
½ Cup – EVOO
2 Cloves – Garlic, Minced
¼ Cup – Pine Nuts
¼ Cup – Grated Parmesan Cheese
¼ Tsp – Kosher Salt
¼ Tsp – Fresh Ground Pepper

**Note if the Parmesan is quite salty in flavor, as is sometimes the case, then omit the Kosher Salt.

Place the basil leaves in a blender or food processor and puree while slowly adding the oil. Add the remaining ingredients and blend until even consistency. Usually only takes 5 to 10 seconds of additional blending.


Voila!  Perfect Pesto.

Tangy Tomato and Mango Salad

The other day I was at Whole Foods getting some ingredients for some original recipes that I have been working on (and still are as they are not coming out the way that I had hoped…lol). I saw this woman getting very excited by some fruit but I didn't really know what they were…so I asked her and she said that they were Champagne Mangoes and were only in season for a short time. I then of course saw the placard stating that they were indeed Mangoes. She suddenly asked the attendant to cut one open so that we could taste it and he did much to my surprise. It was very delicious (a little milder and maybe even sweeter than a regular mango). So I decided to buy a couple…with no idea if I would just cut it up and eat it or make something with it. I had also found some wonderful Heirloom Tomatoes while I was there (I am always pleased to find heirloom, beefsteak and even ugly tomatoes, as I think they have the best flavors). You could use regular mangoes and any type of tomatoes that you had on hand or suited your taste for this recipe.
           

I also bought some vegetable quesadilla's while I was there (the ones that they make onsite) and so I looked through some recipe books and found the following recipe to go along with it and I am really glad that I did. Now I only made a small salad for myself and had to change the amounts…but I am posting the original recipe from the 2010 Food & Wine Annual Cookbook.  

Recipe by Star Chef Jean-Georges Vongerichten

Tangy Tomato and Mango Salad
(10 Servings)

In Chef Jean-Georges Vongerichten's version of a dish from his friend Maya Gurley's St. Bart's restaurant, Mayas, he dresses plum tomatoes, fresh basil leaves and sweet, juicy mango slices with a simple red wine vinaigrette.      

¼ Cup plus 1 Tbsp – Red Wine Vinegar
¼ Cup – Extra Virgin Olive Oil (EVOO)
Salt
3 – Large Shallots, Thinly Sliced
2 Cups – Thinly Sliced Basil Leaves
10 – Medium Tomatoes, Sliced ¼ Inch Thick
3 – Large, Ripe Mangoes – Peeled, Pitted and Sliced ¼ Inch Thick
 In a small bowl, combine the red wine vinegar with the olive oil; season the dressing with salt. Add the sliced shallots and 1 Cup of the basil and toss well. Arrange the tomatoes on a platter and top with the mango slices. Drizzle with the dressing, garnish with the remaining 1 cup of basil leaves and serve.

Aunt Linnie's Healthy Apple Bread Pudding

You all are sure keeping me busy with these questions and advice (which I love , of course) and I don't even have that many readers yet...LOL.  Thanks for taking an interest in creating wonderful homemade food!

Well after posting all of those recipes that probably are not healthy - I decided to post one that falls in the same category; but is healthy!  I had to do it!

Aunt Linnie's Healthy Apple Bread Pudding

8 to 9 - Pieces of your favorite Bread
4 Tbsp - Butter
3 - Golden Delicious Apples
2 Tbsp - Lemon Juice
1 Tbsp - Grated Lemon Zest
1/4 to 1/2 Cup Honey
1 Tsp - Nutmeg
1 Cup - Apple Juice (preferably organic)
1/2 Golden Raisins
1/2 Cups Walnuts (optional)

Spread Bread with butter and toast both sides under a broiler or in a toaster oven.  Cut bread into chunks and place all ingredients in the slow cooker and mix thoroughly (with the exception of the walnuts). 

The amount of honey should be determined by tartness of the apples. 

Set slow cooker on Low and allow to cook for 5 to 6 hours.  If possible, gently stir halfway through the cooking process. 

If desired, stir in walnuts just before serving.

Aunt Linnie's Apple Pecan Bread Pudding

Apple Pecan Bread Pudding

1 Cup - Pecans (Coarsely Chopped)
3 - Eggs (Well Beaten) 
8 Slices - Raisin Bread (Diced)
2 Cups - Half & Half (Or Milk)
2 - Medium Green Apples
1/4 Cup - Bourbon or Brandy (I prefer Brandy)
1/2 Cup Honey
1/4 Cup - Butter (Melted)
1 Tsp - Cinnamon
1/2 Tsp - Nutmeg

Vanilla Ice Cream - Optional

Preheat oven to 350° . 

Spread Pecans in a shallow baking pan and bake until golden, about 8 to 10 minutes, stirring occasionally.  Meanwhile, place bread cubes in a greased 3-quart or larger slow cooker. 

Peel, core and thinly slice the apples.  Mix lightly together with the honey, cinnamon and nutmeg...Add eggs and mix well.  Blend in half & half (or milk) and then stir in the bourbon or brandy.

Lightly mix pecans with bread and apples. 

Pour egg mixture over the bread cubes.  Drizzle with butter.

Cover and cook on low until apples are tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours. 

Let pudding stand, covered, for about 15 minutes.  Serve warm (with ice cream - if desired).

Aunt Sandra’s Brown Sugar Pie

Aunt Sandra's Brown Sugar Pie

1 – 9-Inch Unbaked Pie Shell
1 Cup – Brown Sugar (Packed)
1 Tbsp – Self-Rising Flour
1 – Egg (Beaten)
¼ Cup – Melted Butter (slightly cooled)
5 Tbsp – Milk
1 Tsp – Vanilla Extract

Mix together and pour into unbaked pie shell(s). Bake at 350° for 35 to 45 minutes or until done. (Stick toothpick in center if set good it is done.)

Southern Pecan Pie

My friend Michele, asked me for a Pecan Pie recipe (and although I would not categorize this recipe as healthy – I would definitely categorize it as delicious.) That being said I am going to deliver a few recipes that might be of interest. (They are to follow!)  This is the recipe that was handed down to me from my family in East Tennessee (well they would have made a pie crust from scratch...but I just use the frozen one).


Southern Pecan Pie

1 – 9-inch Frozen Pie Crust (thawed)
3 – Eggs (Well-beaten)
1 Cup – Pecans (Roughly Chopped)
1 Tbsp – Butter, Melted
1 Cup – Light Corn Syrup
½ Tsp – Vanilla Extract
1 Cup – Natural Raw Cane Sugar.
1 Tbsp – All Purpose Flour

Preheat oven to  350°.  Prepare pie crust per instructions.

Beat eggs until they are frothy. Arrange pecans in botttom of the unbaked pie crust.

Add butter, corn syrup and vanilla extract to the eggs – Blend Well!

Combine Sugar and fllur and blend throrougly with the egg mixture.

Pour over the pecans in the pie crust. Let stand until the pecans rise to the surface.

Bake at 350° for 45 minutes.  A glaze will form during the baking.

Let cool sufficiently prior to slicing pie.  Serve with a scoop of ice cream if you like.

Anna’s Family Caesar Salad Dressing

I decided to post a recipe that I use very often. I call it a "go-to recipe". I was lucky enough in the late 80's and through the 90's to become an "adoptive" member of my best friend Jeff and his wife Anna's families. Both families treated me as if I were one of their own. I have so many wonderful memories of those times. Jeff, Anna, Uncle Wally and Miss Sylvia (Wally and Sylvia were Anna's parents) are all gone now…but every time I make this dressing I can feel their love and it always brings back a flood of those memories. This is Miss Sylvia's recipe and often when I am making it I put on "Imagine" by John Lennon (this was her favorite song) and for some reason when I do that – it taste even better!  I am a firm believer that if you are in a good mood and put "love" into your food - not only does it taste better it is better for you!  I often play music when I am cooking.  Try It!


Caesar Salad Dressing
1 Cup – Sour Cream (Regular or Light)
½ Cup – Mayonnaise (Regular or Light)
2 Tsp – Lemon Juice (Fresh)
1 Tsp – Worcestershire
1 Tsp – Dry Mustard
1 Clove – Garlic (Crushed)
½ Tsp – Curry Powder
1 Tsp – Beau Monde Seasoning (or Celery Salt)
1 Tbsp – Anchovy Paste


Mix all ingredients in blender or in bowl with hand-mixer. Chill well, toss with your favorite salads. Of course it was written for a Caesar Salad…but I use on all types of Salads.


*I prefer using Celery Salt as I find Beau Monde to be a bit too salty for my taste. If you like salty food then by all means use the Beau Monde.*


"I think this salad is much more elegant and special than tossed salad for dinner parties/holidays." As noted by Anna – she was referring to a Classic Caesar, using Romaine, Croutons and Shaved Parmesan Cheese.


**Easily doubled and keeps for 2 weeks covered and in the refrigerator.**

Tips for making a Pot Roast

Michael wrote into me and asked for tips on making a Pot Roast and wanted to know the best cuts of meat.  Well let me start by addressing the meat question; everybody has their opinion and here's mine.  My favorite cut for Pot Roast is the Bottom Round - others you could use and in order of my preference is Rump Roast, Top Round, Chuck Roast or Brisket.

You should figure about 2 to 3 pounds per serving.  I always make more than I will need - because the leftovers are so yummy!

The cooking methods are Oven-Roasting, Crock-Pot (or slow cooker), or stove-top.  I personally do not like the stove-top method.  Now that I have an amazing slow cooker - I have been using that more often.  If you are roasting in the oven - do not add your vegetables until about the last hour.  If you are using a slow-cooker then put everything in at the beginning.  My sister cooks hers in the over in a roasting bag and it is very delicious.

As for the spices - I like to try different blends (i.e., Italian, Japanese, Mexican, etc.).  But there is nothing better than a Classic Pot Roast.  Once you get used to making a Pot Roast you will feel comfortable adding your favorite seasonings and vegetables.  So I am going to post a recipe using what I call the classic spices.  I don't have a picture - because I am not actually making it today...it is too hot outside for me to want a Pot Roast today plus I have plans and won't be in the kitchen.

Classic Pot Roast

3 to 4 lb. Roast
Kosher Salt
Fresh Ground Pepper
Paprika
All-Purpose Flour (for dusting)
1/4 cup Extra-Virgin Olive Oil (EVOO)
1 Large Onion
4 Garlic Cloves
4 Cups of Beef Stock
1 Cup of Dry Red Wine (Merlot works very well)
5 Thyme Sprigs, 5 Parsley Sprigs and 2 Bay Leaves, tied (for ease of removal)
1/2 lb Mushrooms (whichever variety you like - White Buttons or Baby Bellas seem to hold up best)
1 lb Carrots (sliced in 1/2 inch pieces)
1 1/2 lbs of Yukon Gold Potatoes (peeled and cut into 2 inch chunks)
4 Large Stalks of Celery (cut into 1 to 1.5 inch pieces)
1 1/2 Tsp. Cornstarch mixed with 2 Tbsp. Water

Preheat the oven to 325°.  Season the roast liberally with Salt, Pepper and Paprika.  (I didn't post amounts because I just liberally apply all over the roast and then make sure it is well coated with my hands.   Then I dust it in flour.  In a skillet, add the olive oil and heat on moderately high heat.  Once the pan is hot - sear the meat on all sides (approx 15 minutes).  Transfer the meat to your roasting pan (fat side up).

Carefully add the red wine to the skillet and bring to a boil over high heat.  Cook for about 3 minutes, scraping up the browned bits from the bottom of the skillet.  Add the wine, beef broth and cornstarch/water mixture to the roasting pan.  Add the herb bundle, onions and garlic to the pan.  Braise for approximately 2 1/2 hours.  (Remember to use a roasting pan with a lid or cover tightly with tin foil.) 

Remove roast from oven and put your potatoes, carrots and celery into the pan and return to the oven for 30 minutes.  After 30 minutes add the mushrooms and return to the oven for another 30 minutes.  (Or until all of the vegetables are tender).

*Note if you are using a slow-cooker - everything would be added to the pot at the beginning and you would cook it on low for 4 to 6 hours or on high for 3 to 4 hours.*

Remove the herb-bundle prior to serving.  Also most recipes note for the meat to be tied with cooking twine, I personally do not do this as I like the fact that as the roast cooks longer - it breaks apart and gets very tender.  If you do tie it up - obviously remove the twine prior to serving.  If the meat has not fallen apart - it will need to be cut into slices and then put back in with the vegetables prior to serving.

Enjoy!

Michael, I hope this helps you make a roast...please let me know how it turns out!

Ah....A Good Bloody Mary

Now I know that I have been talking about fresh ingredients and limiting prepared food items, yada yada yada.  But it is Saturday and I wanted a Bloody Mary.  When I lived up in New England, my good friend Jim would often prepare a pitcher of Bloody Mary's from scratch and I intend on working on a great recipe for that....however, in the interim, I will just be using the one that I know.

I took a picture this time - not the greatest picture - I have to get more familiar with the camera.  I just bought it from a neighbor yesterday!  So bear with me.  And now I have already drunk half the evidence...lol.  I promise I will only have the one, okay maybe two!

Bloody Mary

2 Wedges of Lime
2 Shots of Vodka
1 Shot of Bold & Spicy Mr. & Mrs. T Bloody Mary Mix
2 Shots of Regular Mr. & Mrs. T Bloody Mary Mix
1/4 Tsp - Celery Seed
1/8 Tsp - Horseradish
3 Dashes - Hot Sauce (I usually use Texas Pete's for these - but whichever you prefer)
2 Dashes - Worcestershire Sauce
Dash of Kosher Salt
Dash of Fresh Ground Pepper
1 Stalk of Celery (trimmed)

Take a cocktail shaker and fill it 1/2 to 3/4 full of ice.  Squeeze the juice and place one wedge of lime into the shaker (you can also use lemon and/or a combination of lemon and lime).  Pour in the shots of the Vodka and the Bloody Mary Mix.  Sprinkle in the Celery Seed, spoon in the horseradish (and if you really like horseradish - use more), the hot sauce, Worcestershire and put in the salt and pepper.  Shake vigorously for at least 15 seconds.  (See a great cocktail and exercise too....who knew?)

Fill a nice tall glass with ice.  Put in your stalk of celery and pour the drink mix through the strainer in the top of the shaker into the glass...garnish with lime.  (Again if you only have lemon - works too...sometimes I use both and I have even been known to throw in an olive from time to time).  But I think the lime works best and just the simple stalk of celery.

This makes a full drink and leaves a little left over to refresh it about half way through...I know I know...But I only had two (total)...I promise!

Have a great weekend everybody!

Advertising on this site...

Hi Everyone,

A quick post today regarding advertising on the site.  I am trying to have it more focused on the topics that I plan on discussing.  And as you know, I am new to this - so bear with me.  For example, I have noticed that Amazon is showing a lot of links to processed food.  I realize from time to time we all use these products (especially to save time), but I am not a big advocate of processed food products such as salad dressings, pre-mixed food (i.e., hamburger helper, frozen dinners, etc.).  So just because they are being advertised on my site does not mean that I endorse using these products all of the time...but I do endorse anything in moderation.  Remember Fresh Ingredients Rule!

Oops I almost forgot...

Also on the previously noted menu was an Iceberg Wedge Salad with Bacon and Homemade Blue Cheese Dressing.

Iceberg Wedge Salad with Bacon and Blue Cheese Dressing

The Dressing:

2 Cloves Garlic
Salt
3 Tbsp. Sour Cream
¼ cup Buttermilk
2/3 cup  Mayonnaise
1 Tsp. Dijon Mustard
1 Tbsp. White Wine Vinegar
¼ Cup of EVOO
4 to 5 ounces of Crumbled Blue Cheese (I prefer the milder kinds for this dressing)
2 Tbsp Fresh Lemon Juice
1/2 Tsp. Ground Pepper
1 Tbsp. Fresh Chopped Flat-Leaf Parsley

In a bowl, whisk the above ingredients through the EVOO (which needs to be whisked in slowly to emulsify).  Then fold in the Blue Cheese and the Lemon Juice - season with pepper and parsley.  Taste - add salt if necessary.  Refrigerate until chilled.

For the Salad:

1 Head of Iceberg Lettuce (Quartered)
3 Tbsp - Snipped Chives
½ lb.- Thickly sliced bacon cut into 2 by 1/2 inch pieces (Applewood Smoked Bacon is Best)
¼ Red Onion – Sliced Very Thin and halved
2 Radishes (Red) Sliced Thin

In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp.  (About 10 minutes)...transfer to a plate lined with paper towels to drain.

Put each lettuce wedge in a wide salad bowl, sprinkle chives, onions, radishes onto the lettuce.  Drizzle the dressing over the wedges and sprinkle with the bacon pieces.

JT and Justin Come to Dinner

Two of my friends came to dinner earlier this week and the menu was Southern-Style Crab Cakes with a Lime Remoulade and Roasted Potatoes & Tomatoes Medley.

The crab recipe was inspired by the container that I picked up from Publix. The Potatoes recipe - I keep making and changing as I go...adding things here and there...the recipe noted in this post is the one that I made for the guys.

I don't have pictures of the dish - because I had not yet decided to actually start the blog early until today.  Future posts will hopefully have photos.

Southern-Style Crab Cakes with Lime Remoulade

8 - ounces Lump Crab Meat
8 - ounces Crab Claw Meat
6 Green Onions
2 Tbsp. Country-Style Dijon Mustard
2 Tbsp. Sour Cream                                   
½ Bag of Oyster Crackers
2 - Limes                                                
¼ Cup of Buttermilk
1 Cup Mayo                                
1 - 7 oz. Packet of Italian Seasoning Mix
4 or 5 Sprigs of Fresh Parsley

First make the remoulade and chill it at least one hour prior to serving:

In a small bowl whisk together 1/2 cup of the mayo, 1 Tbsp of the mustard, 1/2 Lime (juiced), sour cream and buttermilk. Personally I whisk each ingredient in separately in the order that I mentioned. (Yes I think it makes a difference - but that is a personal choice).  Once it is well blended - cover and refrigerate until ready to use.

Now to the crabcakes:

Chop onions into ¼ inch pieces, including green stems. Place in a large bowl. Squeeze juice from ½ a lime over the onions and give a quick stir. Add ½ cup mayo, dressing mix and 1 Tbsp

Crush the crackers (I use a Zip-Lock type of freezer bag and crush until they are almost the consistency of breadcrumbs…but with some lumpy pieces too.) Add crab meat to the bowl and then approximately ½ of the crackers. Remember you want them to be able to hold up on their own – but you don’t want to use anymore crackers than necessary…they should be very moist. Shape into patties about ¾ inch thick.

Preheat large saute pan over medium-high heat. Once it is nice and hot (it should sizzle when you put the cakes in). Place remaining crackers in a plate and spread out and right before you put the crabcakes in the pan – dredge them on each side in the cracker mixture to form a bit of a crunch barrier.

Cook about 15 minutes until nicely brown.

Once crabcakes are removed from the pan, slice ½ lime and quickly squirt juice onto the cakes.

Serve the chilled sauce with the crabcakes. Slice the remaining half of the lime as a garnish and put a parsley sprig on each plate.

(Optional: chop a few parsley leafs and sprinkle onto the plate of cakes).

                 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Roasted Potatoes & Tomatoes Medley

2 lbs – Potatoes (Red, Yellow, whatever you have at home)
1 ½ cups - halved tomatoes (cherry, heirloom, any smaller type tomato)
½ cup each – Kalamata Olives and Spanish Olives (chopped) You can use one or both.
¾ cup – Basil
3 cloves – Garlic (minced)
3 Tbsp – Extra-Virgin Olive Oil (EVOO)
1 Tsp – Chopped Fresh Rosemary
1 Tsp – Chopped Fresh Sage
1 Tbsp – Sherry Vinegar
*Optional – Shaved Parmesan Cheese*

Preheat oven to 400°

In the baking dish, toss the potatoes 1/3 if both the olive oil and the minced garlic. Bake for 10 minutes. Remove dish from oven and toss in the remaining oil, garlic, tomatoes and olives. Bake for another 10 minutes. Remove and toss in the herbs. Finish baking for 10 to 20 minutes. (Shaking pan and stirring occasionally).

Remove from oven and sprinkle with Sherry Vinegar.

Sprinkle with cheese if using. I also sometimes sprinkle a few fresh Basil leaves (chopped) right before serving…again optional.

Brief Introduction

Well let's see...I have been thinking about starting a blog for quite some time.  Recently I decided that in the fall I was going to be staying with a good friend of mine in South Carolina for a few months.  We both love really good food and I plan on doing a lot cooking for her and our parties, etc.  So the more I thought about this - the more inclined I was to get started. 

So here goes...

I have been inspired recently by Jamie Oliver's Food Revolution jamieoliver.com and what it means to eat really fresh ingredients.  I have found that not only does the food look and taste better - you feel better eating it.  Whenever I serve these types of recipes to people, I always get rave reviews.  Also, I have been putting on the pounds lately and want to eat a healthier diet.  That being said - I think you can eat anything that is good in moderation.

So I am just going to post the recipes that I am making (well the good ones)...I might comment on the bad ones -but I definitely will not publish them.  I usually use a recipe as a base for an idea - but rarely completely stick to it.  I will make sure that if I use a published recipe - that I print and make note of the actual recipe (issued by the professional) and then my version of it and any comments that I might have.

I welcome all comments and suggestions...So welcome to my little corner of the web - Cafe' Americana!