Finally Friday!

I prepared this menu for friends last weekend and it was a huge hit!  I think you’ll enjoy it just as much as we all did.  It’s fairly simple, fresh and delicious.  Served with a nice Sauvignon Blanc, it’s the perfect menu for summer entertaining!

Peruvian Chicken

Marinated Tomatoes with Chopped Greens

Summer Squash Casserole

Watermelon with Local Honey and Fresh Mint

peruvian grilled chicken

Peruvian Chicken

2 3-4 pound chickens, butterflied (I asked the butcher at Harris Teeter to do this for me and he did a great job!)

2 tablespoons vegetable oil

2 tablespoons fresh lime juice

1 cup pineapple juice

1/2 cup soy sauce

1 tablespoon dry marjoram leaves

5 cloves of garlic, peeled and thinly sliced

2 teaspoons ground cumin

1 teaspoon paprika

Place the chickens in two large zip lock bags.  Combine the marinade ingredients and mix well.  Pour half of the marinade into each bag, seal and refrigerate overnight, turning every few hours.  Heat your grill to 400 degrees, or if using charcoal, heat until coals are turning white.  Grill for about 6 minutes on each side.  Cut into the chicken to make sure the juices are clear.  Cut into serving pieces and place on a platter.

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Marinated Tomatoes with Chopped Greens

3 large heirloom tomatoes

1 small head red leaf lettuce

1/2 head of radicchio, chopped

1 head endive, chopped

2 tablespoons finely chopped Vidalia onion

Marinade:

1 cup olive oil

1/2 cup red wine vinegar

2 teaspoons dried oregano leaves

1 teaspoon grey salt

1/2 teaspoon ground black pepper

1/2 teaspoon dry mustard

2 cloves garlic, crushed

1 bunch scallions, cleaned and chopped

Slice the tomatoes, about 1/2 inch thick.  Make the marinade and blend well.  Place the tomato slices in a long flat plastic container with a lid.  Pour the marinade over the tomatoes and marinate for at least 3 hours.  Spoon the marinade over the tomatoes every hour.

To assemble:

Place clean lettuce leaves on a platter, place the tomatoes over the lettuce and garnish with the chopped vegetables.  Spoon the marinade over the platter, as much as you desire, and serve.

PicMonkey Collage squash casserole

Summer Squash Casserole

Preheat oven to 350

1/2 tablespoon olive oil

3 cups assorted summer squash, chopped

pink salt and ground black pepper to taste

Saute the squash in the olive oil until just tender.  Place in a large mixing bowl and add the following ingredients.

1 can water chestnuts, drained and chopped

1 small can chopped green chilies

1/2 cup sour cream

1/2 cup milk

2 eggs, lightly beaten

12 whole grain crackers, crushed

1 cup grated cheddar (put half of the cheese into the mixing bowl and save half to sprinkle over the top.

Combine the squash with the remaining ingredients and stir to combine.  Place in a greased 9×11 pyrex baking dish.  Sprinkle the remaining 1/2 cup grated cheese over the top.  Cover with foil and bake for one half hour.  Remove the foil and bake for 15 minutes.

watermelon with mint

Watermelon with Local Honey and Fresh Mint

1 watermelon, chilled and cut into large chunks

1/4 cup good local honey

1/4 chopped fresh mint

Place the watermelon on a platter and drizzle with the honey.  Garnish with the chopped mint.  This is also delicious served with pieces of good dark chocolate on the side.  I like the kind with sea salt and crushed almonds added…..pure yum!  Thank you Judith for providing this dessert!

Finally Friday!

Warmer weather always means lighter food for me.  Finger foods, easy to make and delicious!  I’m sharing several of our family favorites.  I love anything with shitake mushrooms so this flat bread pizza fills the bill.  For those who don’t like mushrooms I chop up a cutting board Italian salsa with organic plum tomatoes, basil and garlic….refreshing and yummy.  This is the perfect meal at the end of a busy day…..and you won’t heat up the kitchen making it!

Flat Bread Rustic Pizza

Antipasto Platter

Melon & Prosciutto

Pinot Grigio

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Flat Bread Rustic Pizza

1 Boboli thin crust (these are perfect for a quick pizza on a warm day….short cuts can be a good thing!)

Sliced provolone cheese (enough to cover the crust)

2 teaspoons good olive oil

1/4 pound shitake mushrooms, stems removed and caps sliced

1 clove garlic

2 cups organic baby spinach

10 fresh basil leaves, torn by hand

balsamic reduction (1/2 cup balsamic vinegar, 2 teaspoons good local honey – simmer until reduced to 1/4 cup)

Preheat the oven to 400 degrees, this can also be cooked on the grill outdoors.  Place the pie crust on a round pizza pan, cover the crust with provolone cheese, overlapping as you go around.  Saute the mushrooms and garlic in olive oil for about five minutes.  Spoon the mixture over the  cheese and season with sea salt and pepper to taste.  Bake for about 10 minutes, until the cheese is bubbling.  Remove from the oven and allow to cool slightly.  Top with raw baby spinach and basil.  Drizzle the finished pie with balsamic reduction and serve.

antipasto bowl

Antipasto Platter

Assorted Olives

1 jar roasted red peppers

1 can artichokes, drained

1 can garbanzo beans, drained

1 small box grape tomatoes

1/2 red onion, thinly sliced

10 slices hard salami, thinly sliced

10 pieces pepperoni, thinly sliced

Marinade

1/4 cup olive oil

2 tablespoons red wine vinegar

2 teaspoons Sangre de Cristo Italian Herb Blend

2 cloves garlic, peeled and crushed

Pink salt and ground black pepper to taste

Combine the marinade and pour over the olives, beans and veggies in a large plastic bag.  Marinate for two – three hours.  Pour out into a serving bowl.

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Melon & Prosciutto

1 cantaloupe

1/2 pound thinly sliced prosciutto

Cut the cantaloupe in half, cut into wedges and then in half, crosswise.  Wrap each melon piece with prosciutto and place on a serving platter.  Garnish with fresh mint to serve.

Finally Friday

It’s been quite a week!  All in all, I’d have to say it’s been a good week as well….whew~!  I’m sharing the post from last year….not from laziness, but because I’ve been in an Asian state of mind where food is concerned and this is one of my favorite menus.  Next week I’m beginning a once a month presentation of menus and recipes from one of our fabulous local chefs!  Not saying who the first post is by…..that gives you something to ponder over the next few days!  Enjoy…relax….celebrate life!

 

WonTon Crisps with Sweet & Sour Sauce

Cashew Chicken over Jasmine Rice

Stir-fried String Beans

Blood Orange Gelato

Tsing-Tao Beer….icy cold

wontons

WonTon Crisps with Sweet & Sour Sauce

1 package wonton wrappers

1 1/2 cups peanut oil

Cut the wrappers into 1/2 inch wide strips.  Heat the oil in a wok until sizzling.  Fry the strips in batches and drain on paper toweling.

Sweet & Sour Sauce

1/2 cup brown sugar

1 tablespoon corn starch

1 cup chicken broth

1/3 cup red wine vinegar

1 tablespoon soy sauce

1 teaspoon grated, fresh ginger root

2 cloves garlic, grated

1 scallion, finely diced

Stir the brown sugar and corn starch together, place in a small pan, add remaining ingredients and simmer until thick and just bubbling.  Remove from heat and serve at room temperature.

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Cashew Chicken

1 pound boneless, skinless chicken breast (if you prefer, you can use chicken thighs) cut into 1 inch cubes

1 egg white

1 tablespoon cornstarch

1/2 cup finely chopped scallion, green ends included

1/2 cup finely diced sweet red pepper

1/2 cup raw cashew nuts (You may substitute almonds or peanuts if you desire)

1 cup peanut oil

Cut the chicken and place in a bowl, set aside.  Beat the egg white with the cornstarch, pour over the chicken and toss to coat well.  Let sit for 20 minutes.

Pour the peanut oil into a wok and heat over medium high heat.  Add the chicken with a slotted spoon and cook until golden brown on all sides.  Remove wok from the heat and drain all but 2 tablespoons of the oil.  Reheat the remaining oil, adding the vegetables and cashew nuts.  Add the following sauce:

1/2 cup good soy sauce

1 teaspoon toasted sesame oil

1/2 teaspoon hot chili oil

1 teaspoon rice wine vinegar

1 tablespoon brown sugar

1 teaspoon minced garlic

2 teaspoons cornstarch

Whisk together in a small bowl and pour over cooked vegetables and nuts.  Add the chicken back to the wok and cook through, about five minutes, over medium high heat.

Serve over a scoop of jasmine rice that has been steamed.

asian string beans

Stir-fried String Beans

1 pound fresh string beans, cleaned and snapped

1 cloves garlic, finely minced

1 teaspoon fresh ginger root, finely minced

1/4 pound ground pork

1/4 cup peanut oil

soy sauce to taste

Heat the peanut oil in a small wok or saute pan.  Add the garlic, ginger and pork, tossing until the pork is browning.  Add the string beans and toss for about three minutes.  The beans should be crisp.  Season with soy sauce as desired.  Serve with the Cashew Chicken.

ciao bella gelato

Orange Gelato

Your favorite brand will do. I personally choose the Ciao Bella brand.  I like the orange flavor after this meal.  It really cleans the palate after the slight spiciness of the dish.

Finally Friday….with a twist

Easter lillies

Pinterest

My readership has grown so over the past year I thought my post featuring three Easter menus would be a great post to revisit!  Happy Easter!

Easter is Sunday!  Families will gather all over the country to share in a lively hunt for eggs, candy will be placed in baskets, babies will have rabbit ear headbands on and a delicious meal will be served.  It is a time for remembering our faith and its origins and it is a time to celebrate the beginning of Spring!  It is one of my favorite times of the year with sprays of forsythia showing up at the local florist, tulips in all their vibrant colors and, one of my personal favorites, sunny daffodils.

I thought about presenting a menu for entertaining like I do every Friday.  Then I thought, no, let’s do something different!  Let’s have some fun!  Soooooooo…..here are menus, not one as I normally do, but three to choose from!  One is strictly Southern and traditional, the second is simply delicious with Mediterranean flair, while the third pulls all the stops out and goes quite “gourmet”!  Choose which one you like the best and leave a comment for me with your choice!

Menu #1

Deviled Eggs

Southern Potato Salad

Fresh Sugar Snap Peas with Carrots

Glazed “Coca-Cola” Ham

Monkey Bread

Buttermilk Biscuit Strawberry Shortcake

Sweet Tea

*****

Menu #2

Chilled Cream of Asparagus Soup

Grilled Lamb Chops with Orange Zest and Fresh Mint Pesto

Orzo with Pine Nuts, Currants and Fresh Herbs

Arugula Salad with Zucchini Ribbons and Lemon Garlic Vinaigrette

Roasted Tomatoes

Lemon Tart

Sangria with Fresh Fruit

*****

Menu #3

Steamed Artichokes with Lemon Thyme Butter

Salmon in Puff Pastry with Herb Cheese

Sauteed Cucumbers with Grape Tomatoes and Fresh Dill

Wild Mushroom Risotto

Perfect Poached Fruit

Sauvignon Blanc

Menu #1

As I mentioned, I’m using a different format today.  Please e-mail me if you would like one of the recipes that I am not posting.  I’ll be sure to get it to you right away!  For this menu I’m sharing the recipe for Coca-Cola Ham.  I got this from my step-daughter and her husband who are both avid foodies!  It rivals the spiral cut hams you pay much more for, you may even think it’s better!

Coca-Cola Ham

Pinterest

Coca-Cola Ham

Hands on time: 30 minutes  Total time: 1 hour and 20 minutes  Serves:10-12

1 (5- to 6-pound) semi-boneless ready-to-eat half ham, preferably shank end

      2 cups dark brown sugar, firmly packed
      1 cup yellow mustard (or Dijon, as Willis prefers)
      1 cup Coca-Cola Classic
                  Freshly ground black pepper
Preheat the oven to 350 degrees. Line a roasting pan with large sheets of aluminum foil in opposite directions to wrap the ham tightly for roasting. Set aside.
Using a chef’s knife, score the ham in a crosshatch pattern. Combine the brown sugar and mustard in a small bowl to make a paste. Spoon the paste onto the ham to thoroughly coat, packing it in the crevices. Pour Coca-Cola over ham and season with freshly ground black pepper. Seal the ham in the aluminum foil. Transfer the ham to the oven and roast, basting occasionally, until the internal temperature reaches 140 degrees, about 10 minutes per pound, or 50 to 60 minutes.
Remove the ham from the oven and peel back the foil to expose the ham. Baste the ham with the pan juices. Heat the oven to broil. Return the ham to the oven and broil until dark brown and bubbly, 5 to 7 minutes, depending on the strength of your broiler. Transfer the ham to a cutting board to cool slightly. Thinly slice with a carving knife and serve the pan juices on the side.
You probably already have your own favorite potato salad recipe and another for deviled eggs.  For the sake of space and time, as I mentioned, I’ll be happy to e-mail my favorites if you’d like!  For the sugar snap peas and carrots, simply purchase a pound of fresh sugar snap peas and one bag of organic baby carrots.  Steam lightly in a 1/2 cup of vegetable broth, for about 8-10 minutes.  Toss with a bit of sea salt and butter and serve….simple, colorful and delicious.
monkey bread
Monkey Bread
My family always teases me about never taking any shortcuts in the kitchen.  I am making an exception this time.  I have always made Monkey Bread the old fashioned way where you mix the dough, let it rise, press it down and let it rise again.  When we were in New Orleans this past Christmas with our kids my step-daughter shared her shortcut to making quick monkey bread.  I will always go back to my original recipe when I have the time, but for holiday gatherings where there are many dishes to prepare, this one works really well!
2 cans of “Grands” buttermilk biscuits
1 stick of  unsalted butter melted
1/2 cup chopped fresh parsley
1 tablespoon minced, dried onion
salt and pepper to taste
Take each biscuit and cut it into quarters.  Dip each piece in the melted butter with the herbs and seasoning.  Arrange each piece in a greased bundt pan and layer until all of the dough is used.  Bake at 375 degrees for about 20 minutes.  When the dough is golden brown the bread is ready…..easy breezy!
strawberry shortcake
Buttermilk Biscuit Strawberry Shortcake
2 boxes of fresh strawberries
1 dozen buttermilk biscuits (these I DO make from scratch.  If you don’t have a favorite recipe just drop me a line)
1 pint whipping cream
1 teaspoon vanilla
1 tablespoon sugar
Clean and halve the berries, sprinkle with a bit of sugar and let stand until ready to assemble the shortcakes.  Whip the cream until it is stiff, adding the vanilla and sugar toward the end.
On each dessert plate, place the bottom half of a biscuit.  Spoon a generous helping of strawberries on and top with whipped cream.  Place the top of the biscuit over this and top with more whipped cream and strawberries.  Garnish with fresh mint or lemon zest.
Menu #2
Chilled Cream of Asparagus Soup
1 bunch of asparagus
3 shallots, peeled and finely minced
1 tablespoon unsalted butter
3 cups vegetable broth
sea salt and pepper to taste
1 cup heavy cream
1 bunch fresh tarragon
Clean the asparagus and cut it into 1 inch slices.  Melt the butter in a  saute pan and add the shallots, tossing to coat well.  Add the asparagus to the pan and saute for about five minutes.  Bring the vegetable broth to a simmer and add the shallots and asparagus.  Season with sea salt and pepper to taste.  Simmer, covered for 1/2 hour.  Add the mixture to a blender or use an immersion blender and puree the soup.  Pour the mixture back into the pot and add the cream.  Garnish each bowl with a sprig of fresh tarragon.  Chill for two hours before serving.  (This recipe can be prepared the day before and kept in the refrigerator.)
lamb chops
Grilled Lamb Chops with Orange Zest and Fresh Mint Pesto
Lamb has long been thought of as a traditional meat to serve at Easter.  These chops are simple to make.  You can have your butcher “French” the chops so that the bones is clean.  Simply rub them with sea salt, pepper and olive oil.  Heat your grill up to 450 – 500 degrees.  You want the fire to be HOT so that the meat is quickly seared and still juicy and pink in the middle.  I put the chops on the fire for four minutes on each side.  I remove them to a platter and sprinkle them with fresh orange zest and a bit of fresh mint pesto.
Mint Pesto
This is another really easy recipe.  Simply take a couple of bunches of fresh mint, wash and remove the leaves, placing them in the bowl of your food processor.  To this add two tablespoons of good local honey, a handful of raw almonds, 2 cloves of garlic, sea salt and pepper to taste.  Place the top on the processor and pulse until the mint is coarsely chopped.  Then, turn the motor on and slowly pour about a half cup of good extra virgin olive oil through the feed tube in a steady stream.  This will case the mint and nuts to emulsify into a creamy paste.
Orzo with Pine Nuts, Currants and Fresh Herbs
1 box orzo pasta
1 cup water
1 cup chicken or vegetable broth
1/2 cup toasted pine nuts
1/2 cup dried currants
1/2 cup chopped flat leaf parsley
1/4 cup chopped fresh chives
Cook the pasta in the water and broth.  When it is just tender, about 8 minutes, drain the liquid and place the orzo in a bowl.  Toss with the remaining ingredients and serve.
zucchini carpaccio
Arugula Salad with Zucchini Ribbons and Lemon Garlic Vinaigrette
1 bag of organic, baby arugula, washed well and spun dry
1 large zucchini
asiago cheese
1/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 clove garlic mashed
sea salt and cracked black pepper to taste
Place the cleaned arugula in a salad bowl.  Cut the ends off of the zucchini.  Using a vegetable peeler, start at one end and peel down to the other, continue this until all of the zucchini is cut into ribbons.  Toss with the arugula, toss with the dressing and garnish with shaved asiago cheese if desired.
Roasted Tomatoes
For the Roasted Tomatoes, simply take a pound of organic plum tomatoes and slice them lengthwise into three slices.  Drizzle with olive oil, sprinkle with sea salt and bake at 300 degrees for about forty-five minutes.  This releases the sweetness of the tomatoes, a delicious accompaniment to the meal.
lemon tart
Lemon Tart – (recipe from Martha Stewart)
  • For The Crust

    • 1 cup all-purpose flour
    • 2 tablespoons sugar
    • Salt
    • 1/4 teaspoon finely grated Meyer lemon zest (regular lemons can be used if Meyer lemon’s are not available)
    • 1 stick cold unsalted butter, cut into pieces
    • 1/2 teaspoon pure vanilla extract
  • For The Lemon Curd

    • 2 large eggs plus 3 large egg yolks
    • 1/4 cup plus 2 tablespoons sugar
    • 1/4 teaspoon cornstarch
    • 3 tablespoons finely grated Meyer lemon zest, plus 1/3 cup fresh Meyer lemon juice (from 3 lemons)
    • 6 tablespoons unsalted butter, cut into small pieces
  1. Preheat oven to 375 degrees. Make the crust: Whisk together flour, sugar, 1/2 teaspoon salt, and the lemon zest in a large bowl. Cut in butter with a pastry cutter or your fingers until dough begins to hold together.
  2. Stir together 1 tablespoon water and vanilla, then mix into dough. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 30 minutes.
  3. Using your fingers, press dough evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Freeze for 30 minutes.
  4. Bake tart shell until golden, about 25 minutes. Let cool completely.
  5. Meanwhile, make the lemon curd: Whisk together eggs, egg yolks, sugar, and cornstarch in a medium saucepan. Whisk in lemon zest and juice. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 7 minutes. Remove from heat and whisk in butter, 1 piece at a time.
  6. Pour filling into cooled tart shell. Bake until filling is browned, slightly puffed, and set, about 30 minutes. Let cool completely.
Sangria
1 1.5 bottle of dry red wine
1/2 cup orange liqueur
1 quart of seltzer
1 orange, halved and thinly sliced
1 apple, cored and thinly sliced
1 lemon and 1 lime thinly sliced
Place the fruit in the bottom of a glass punch bowl.  Pour the wine and the orange liqueur and allow to sit for up to an hour before serving.  Add the seltzer just before serving.  Pour into large goblets with ice and spoon several pieces of the fruit into each glass.

 

 

Menu #3

artichoke

 

Steamed Artichokes with Lemon Thyme Butter

Prepare one artichoke for each person.  Steam the artichokes in about an inch of water with one tablespoon of olive oil and 1/2 teaspoon dried oregano for forty-five minutes, or until the leaves pull off easily.  Melt one stick of unsalted butter and sprinkle 1 teaspoon of chopped fresh thyme leaves into the butter.  Serve the butter on the side of the artichoke in a ramekin.

 

 

salmon in pastry

 

Salmon in Puff Pastry with Herb Cheese

Have your fish market cut salmon filets into 2 – 3 inch wide pieces.  This recipe serves six, but can easily be increased as needed.

6 pieces of fresh, wild caught salmon

1 package puff pastry

1 packed of Boursin cheese

egg wash (2 beaten egg yolks with 1 tablespoon water)

Thaw the puff pastry.  Cut it into squares large enough to wrap around each piece of salmon.  Place one piece of salmon on each square of pastry.  Spread a heaping tablespoon of cheese on each piece of fish.  Wrap the pastry dough around the individual pieces, crimping the edges so they remain closed.  Brush each bundle with the egg wash.  Place on a cookie sheet, lined with parchment paper.  Bake at 425 degrees for about 20 minutes, or until the pastry is golden brown.  Garnish with fresh lemon wedges to serve.

Sauteed Cucumbers with Grape Tomatoes and Fresh Dill

This is a very simple, yet delicious side dish…perfect with the salmon.

2 large cucumbers, peeled, halved, seeded and cut into 1/4″ slices.

1 small basket grape tomatoes

2 tablespoons extra virgin olive oil

sea salt and fresh pepper to taste

1/4 cup chopped fresh dill

Heat the olive oil in a saute pan.  Add the cucumbers and toss for a couple of minutes.  Add the tomatoes for another two to three minutes, until heated through.  Remove to a serving dish and toss with the seasoning and herbs.

 

 

mushroom risotto
Wild Mushroom Risotto
  • 2 Tbsp butter
  • 2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
  • 2/3 cup brandy, vermouth, or dry white wine
  • 5-6 cups chicken stock* (use vegetable stock for vegetarian option)
  • 1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped)
  • 1 3/4 cups arborio rice or other risotto rice
  • 1/3 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper
  • 2 Tbsp chopped fresh parsley or chives

1 Bring stock to a simmer in a saucepan.

2 Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add the rice and stir to combine.

3 Add brandy, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you’re looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.

4 Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.

Serves 4-6.

Perfect Poached Fruit (recipe from The Barefoot Contessa)

I first had this dessert at an Easter brunch several years ago.  It was love at first bite.  I am a HUGE Ina Garten fan and this recipe is, in my opinion, one of her best dessert recipes.  Vin Santo is a sweet Italian dessert wine that comes from Tuscany.

1 (750 ml) bottle vin santo
1 1/2 cups sugar
1 large cinnamon stick
6 whole cloves
1 vanilla bean
Zest of 1 orange, julienned
Zest of 1 lemon, julienned
10 whole Bosc pears
1 1/2 cups large dried figs
1 1/2 cups large dried apricots
3/4 cup large dried pitted prunes

Place the vin santo, sugar, cinnamon, cloves, vanilla bean, and zests in a large, shallow saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.

Peel the pears, leaving the stems intact, and scoop out the seeds from the bottom with an apple corer or melon baller. Lay half the pears on their sides in the poaching liquid and simmer for 20 minutes, carefully turning the pears once with a spoon. Remove with a slotted spoon. Poach the remaining pears in the same liquid. Snip off the hard stems from the figs with scissors. Add the figs, apricots, prunes, and the first batch of poached pears and simmer 5 to 10 more minutes, until the pears and the dried fruit are all tender.

Chill the pears, dried fruit, zests, and poaching liquid. Remove the cinnamon, cloves, and vanilla before serving if you like.

There you have it!  Easter three ways!  I cannot wait to hear your comments and reviews!  Let me know which menu you like best and which one you’re planning to make for your Easter gathering!  Bon Apetit! (Many thanks to Pinterest!)

Happy Easter

The Permanent Tourist is accepting sponsors/advertisers.  This is a great way to get your business or service seen by many readers!  Contact me at:  melissa@thepermanenttourist.com for very affordable rates and information!

 

Finally Friday

As you know I always feature a yummy recipe or menu on Friday’s.  Until now, I’ve depended on my own culinary skills for these posts.  This post is a bit different since I stumbled over this recipe first from the fabulous blog, Providence, Ltd., http://providenceltddesign.com/, which then led to another site, Closet Cooking, http://www.closetcooking.com/.  This just looked too yummy not to share it with my readers.  So here goes!  With the wild Georgia shrimp available in our area, this should be a super wonderful dish to prepare and share with friends and family!

Jerk Shrimp Tacos with Pineapple Salsa

Yum! We are definitely excited about these yummy tacos!

Ingredients

  • 1 pound (16-20) shrimp, peeled and deveined
  • 1/2 cup jerk marinade
  • 2 cups cabbage, sliced
  • 1/2 cup pina colada crema (see below)
  • 12 small corn tortillas, warmed
  • 2 cups grilled pineapple salsa (I added 1/2 red pepper, diced this time.)

Directions

  1. Marinate the shrimp in the the jerk marinade for at least 20 minutes and up to over night.
  2. Skewer the shrimp and grill over medium-high heat until cooked, about 1-3 minutes per side.
  3. Toss the cabbage in half of the crema.
  4. Assemble tacos by placing the slaw on the tortillas, followed by the pineapple salsa and shrimp finally topping with a drizzle of crema.

How about some cool and creamy pina colada crema for the top?

Pina Colada Crema

All of the flavours of pina colada in a crema that is perfect for jerk tacos and other Caribbean inspired dishes!
Servings: 1 cup

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

 

Ingredients

 

  • 1/2 cup sour cream (or Greek yogurt)
  • 3 tablespoons pineapple
  • 2 tablespoons coconut cream
  • 1 tablespoon rum (or 1 teaspoon rum extract) (optional)

Directions

  1. Puree everything in a food processor and enjoy!

Tip: If you cannot find coconut cream, open a can of coconut milk without shaking it and use the thick white part on the top which is coconut cream.

 

 

 

Thanks so much Closet Cooking for such a great recipe!

Finally Friday!

It’s Finally Friday!  It has been quite a week, a mixed bag of joy, sadness, illness of an elderly parent and very little sleep.  Being the eternal optimist that I am keeps me on the path I choose and that is one of joy and faith, no matter what.  In the midst of all of the hubbub, I managed to cook a good meal or two.  No matter what, we always need to feed ourselves whole foods that nurture and sustain.  For many years I have tried to eat a vegetarian diet, foregoing animal protein, only to feel horrible and less than at my optimal performance.  It works for some, but not for all.  I have learned to balance and put more emphasis on fruits and vegetables using meat as more of a side dish than the main course.  In keeping with that, here is a truly delicious meal I prepared that Mr. T and Sky went crazy over.

I met the nicest guy in the deli of our local Harris Teeter who steered me toward a new cheese I had not tried that got the whole thing going!   Then a trip to Uncle Don’s Local Market yielded some of the most gorgeous organic dragon kale that became a scrumptious Caesar salad.  I hope you’ll enjoy this meal if you make it.  I’d love to know how it turns out if you do!

Cambozola Burgers

Dragon Kale Caesar

Sliced Heirloom Tomatoes

Cabernet Sauvignon

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Cambozola Burgers

I’m laughing at this photograph because it looks like a meal for the three little bears!  The smallest patty is mine….probably only about 3 ounces of meat….I meant it when I said I use meat as a side dish!

1 pound grass fed ground beef

1 wedge Cambozola Cheese ( this is a blend of camembert and bleu that delivers a divine flavor to this dish!)

4 scallions finely chopped, green ends included

1 teaspoon Worcestershire sauce

1 teaspoon grey salt

1/2 teaspoon coarsely ground black pepper

1 tablespoon Creole mustard

1 tablespoon olive oil

Place the beef in a large mixing bowl.  Add one half of the wedge of cheese, about 1/3 cup and mix into the meat.  Add the scallions and remaining ingredients up to the olive oil.  Form four ounce patties.  Heat the olive oil in a cast iron skillet or other skillet until it just begins to smoke a bit.  Turn the heat to medium high, add the burger patties and cook for four minutes on each side.  This will be a medium rare burger, juicy and delicious.  If you desire more doneness, add one minute to each side.

018

Dragon Kale Caesar

1 bunch fresh, organic dragon kale, washed well, ribs removed and remaining leaves torn into a wooden salad bowl

Bread Crumb Topping:

1 cup fresh, whole bread crumbs, tossed with 2 teaspoons olive oil.  Spread on a parchment lined sheet pan and bake at 350 for about five minutes, until golden and crunchy.

For the dressing:

juice of 2 small lemons

1 teaspoon capers

1 egg, coddled (I just barely soft boil the egg so that both the white and yolk are still liquid, yet the possibility of salmonella is gone.  I also use organic eggs)

1 teaspoon anchovy paste

1 teaspoon Creole mustard

3 cloves garlic

1/4 cup extra virgin olive oil

2 tablespoons parmesan cheese

cracked black pepper

Place the first five ingredients into a food processor or blender.  Pulse to blend, with the motor running, add the olive oil in a steady stream until the mixture begins to thicken.  Add the parmesan cheese and pulse briefly to blend.  Toss the kale with the dressing and sprinkle with cracked black pepper and sprinkle the toasted bread crumbs on top.

Finally Friday

 

I’m reposting this menu from last Spring when I was first blogging full time!  I’m busy working on new menus for the Spring and Summer that will begin next week.  In the meantime I hope you’ll enjoy this if you’re reading for the second time and if it’s the first time…..Bon Apetit!

I’m sharing a menu today that I have prepared for guests many times.  When I lived in New York City I did a lot of entertaining.  This menu was always my “go to” choice if I wanted something simple and elegant.  I have changed it over the years, adding blood oranges instead of canned mandarin’s, and a few other tweeks to make it healthier and even more delicious than ever.  Being based on the French method of cooking, the recipes naturally do use butter.    I hope you’ll love this as much as my family and guests have. It’s the perfect Spring meal accompanied by a glass of chilled champagne to begin and crisp, cold Viognier to go with the main course!

Champagne

Sugar Snap Peas and Carrots with Fresh Dill Dip

Chicken in White Wine with Blood Oranges and Red Seedless Grapes

Pink Rice with Almonds

Lightly Sauteed Asparagus Tips

Salad of Mixed Greens with Goat Cheese Cakes

White Chocolate Mousse with Raspberries

Viognier

006

Sugar Snap Peas and Carrots with Fresh Dill Dip

I love to use rainbow carrots when I can find them.  Uncle Don’s Local Market has them on St. Simons Island.

1/2 pound fresh Sugar Snap Peas

1 bunch organic carrots

1 cup sour cream

8 ounces cream cheese

1 tablespoon mayonnaise

3 scallions, cleaned and finely diced, including the green ends

2 tablespoons fresh dill, chopped

sea salt and white pepper to taste

Wash and dry the veggies.  In a large bowl combine the sour cream, cream cheese and mayonnaise, whip until well blended and smooth.  Fold in the remaining ingredients.  Serve in a glass bowl and surround with the cold snap peas and carrots.

001

Chicken in White Wine with Blood Oranges and Red Seedless Grapes

4 – 6 boneless skinless chicken breasts

6 tablespoons flour

salt to taste

3 tablespoons butter

3 tablespoons extra virgin olive oil

3/4 cup dry white wine, good quality

Juice of one fresh blood orange (regular oranges will do if blood oranges are not available)

1 tablespoon orange blossom honey

1 cup chicken broth

1 cup thinly sliced shitake mushrooms

2 tablespoons melted butter

1/2 cup heavy cream

Thin slices of blood oranges and seedless red grapes for garnish.

Preheat the oven to 350 degrees.  Lightly dust the chicken with the flour and salt.  Melt the butter and oil in a large saute pan that will hold all of the chicken.  Brown the chicken well on all side.  Place the chicken in a baking dish and bake uncovered for 20 minutes.  Pour the fat from the saute pan, return to the stove top and add the white wine, blood orange juice and chicken broth.  Bring to a simmer, add the baked chicken and cook uncovered for 20 minutes, or until the chicken is tender.  I always like to “bathe” the chicken with the sauce as it simmers by spooning the liquid over the breasts every few minutes.  Lightly saute the mushrooms in the melted butter.  Add the mushrooms and cream to the chicken, mix and heat briefly.  Place each chicken breast on a plate with a mound of pink rice (see recipe below).

Pink Rice with Almonds

1 1/2 cups brown rice

1 cup water

1 cup chicken broth

1 teaspoon salt

1/2 teaspoon ground white pepper

2 tablespoons butter

1/2 cup sliced, toasted almonds

1 tablespoon ground paprika

Place the brown rice, water and broth in a pot and bring to a boil.  Cover and let simmer until all of the liquid is absorbed, about 30 minutes.  Mix the remaining ingredients into the cooked rice.  I use a large, professional ice cream scoop to place a serving on each plate.  Sprinkle with chopped parsley.

Lightly Sauteed Asparagus Tips

1 pound fresh asparagus, washed and snapped about three – four inches from the end of the spear

1 tablespoon extra virgin olive oil

1 tablespoon butter

sea salt and pepper to taste

In a saute pan, melt the butter into the olive oil.  Add the asparagus and saute for about five minutes over medium heat.  Season with salt and pepper to taste.

hungryapple.com

hungryapple.com

Salad of Mixed Greens with Goat Cheese Cakes

I like to serve this after the entree as would be done in France.

2 endive

1 radicchio head

1 butter lettuce head

1 log of goat cheese, about six inches, cut into 1/2 inch slices

1 cup panko crumbs

1 tablespoon extra virgin olive oil

French vinaigrette dressing

3 tablespoons extra virgin olive oil

1 tablespoon champagne vinegar

1/2 teaspoon ground mustard

salt and pepper to taste

Wash the greens well and hand tear them, placing them in a chilled salad bowl.  Take the slices of goat cheese and gently press them to about 1/4 inch each.  Spread the panko crumbs on a paper towel and press the cheese into the crumbs to coat them on both sides.  Lightly brown in a saute pan with 1 tablespoon of olive oil.

French vinaigrette dressing:

Whisk all ingredients together and pour over the salad greens, tossing well.

white chocolate mousse

Pinterest

White Chocolate Mousse with Raspberries

I know just hearing the word mousse sends cold shivers up the spine of anyone who has not made a mousse.  Do NOT be afraid!  They are really, really easy to make!  Be sure you have a nice set of glass !  This is so delicious and easy…..you’ll love it!  (Thanks to Epicurious.com for this foolproof recipe!)

  • 8 ounces good-quality white chocolate (such as Lindt or Baker’s), finely chopped
  • 1 2/3 cups chilled whipping cream
  • 2 small flats of fresh raspberries, washed well and patted dry
  • 1 bunch fresh mint, washed
  • Stir white chocolate and 2/3 cup cream in heavy medium saucepan over low heat until chocolate is melted. Transfer chocolate mixture to large bowl. Let stand until mixture is cool and just beginning to thicken, stirring occasionally, about 30 minutes. Beat remaining 1 cup cream in medium bowl until stiff peaks form. Fold into cool chocolate mixture in 2 additions. Cover; chill mousse at least 2 hours. (Can be made 1 day ahead. Keep chilled.  NOTE:  I spoon the mousse into individual serving pieces and chill.
  • Garnish with fresh raspberries and a sprig of fresh mint.

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Finally Friday

Since winter seems to be leaving with great hesitation just now…I’m sharing one of my favorite comfort food recipes.  This is a great way to use rotisserie chicken if you’re in a hurry and don’t want to use boneless chicken breast as called for.  It’s simple, delicious and always a family pleaser.  You’ll find this recipe in my cookbook, “Spice Up Your Life” available as an eBook on Amazon.com.  This is comfort food at its best, pair it with a nice spinach salad or your favorite mixed greens.  I hope you’ll enjoy this deep dish chicken pie!

CAM00233

Deep Dish Chicken Pie

Preheat oven to 350° F

CAM00229
4 boneless skinless chicken breasts, cooked and cubed
1 tbsp. olive oil
1 Idaho potato, skin on, cubed
1 cup sliced, raw, organic carrots
1 cup sweet organic peas, frozen or fresh (in season)
½ white, sweet onion diced
2 cups vegetable or chicken broth
¼ cup cornstarch, dissolved in ¾ cup cold water
1 tsp. Sangre de Cristo Poultry Seasoning
1 tsp. Sangre de Cristo Sea Salt
½ tsp. Sangre de Cristo White Pepper
1 tsp. Sangre de Cristo Thyme
1 tsp. Sangre de CristoParsley
Heat olive oil in a large sauté pan. Add the potatoes,
carrots and onions, cooking until slightly tender. Add the
peas and chicken. Place mixture in a deep baking dish
that has been sprayed with cooking spray.
In a saucepan, heat the broth to a simmer, whisk the
cornstarch/water mixture into a gravy, add more water if
needed. Pour this mixture over the veggies and mix.
Prepare the biscuits as listed below, spoon the biscuit
mixture over the top and bake for 40 – 50 minutes until
bubbling and the biscuits are a light golden brown. Serves
6 – 8.

CAM00230
Buttermilk Biscuit Topping


2 cups unbleached flour
3 tsp. baking powder
1 tsp. Sangre de Cristo Sea Salt
6 tbsp. unsalted butter
2/3 cup buttermilk
CAM00231 (1)

 

 

Finally Friday!

There are times when I post a menu that just cries out to be repeated!  This one from last March fits that bill.  It’s a great spring supper for four.  Enjoy!

Champagne Cocktails

Lemony Zucchini Bruschetta

Roasted Tomato and Fresh Herb Pasta

Pan Roasted Grouper

Fresh Berry Napoleons

Sauvignon Blanc

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Champagne Cocktails

For each flute, soak a sugar cube in Angostura Bitters, top with icy cold champagne and a twist of fresh lemon.

zucchini and lemon bruschetta

Lemony Zucchini Bruschetta

1 whole wheat baguette

1 small log goat cheese

1 organic lemon

2 tablespoons fresh chives, finely chopped

1 tablespoon fresh basil, finely chopped

1 organic zucchini

Shaved parmigiano reggiano

Slice the baguette on the diagonal, 1/4 inch thick.  Place in a single layer on a sheet pan and toast at 325 degrees until crisp, about 15-20 minutes.  Let the goat cheese soften at room at room temperature.  With a lemon zester or the fine edge of a grater, remove the zest from the lemon (the peel), mix with the softened goat cheese, adding 1 tablespoon of juice from the lemon and the fresh herbs.  Wash the zucchini and with a mandoline or very sharp vegetable peeler, cut thin strips lengthwise.

To assemble:  Spread each slice of bread with a thin coating of the cheese mixture.  place a strip of zucchini on top and curl, like ribbon candy (see picture).  Squeeze any leftover lemon juice over the top.   Top with a small bit of shaved parmigiano reggiano cheese and serve.

023

Roasted Tomato and Fresh Herb Pasta

1 pound angel hair pasta (I use the gluten free variety made from Quinoa)

2 pounds organic plum tomatoes roasted (see instructions below)

Extra virgin olive oil

1 cup each of fresh basil, flat leaf parsley and scallions, finely chopped

1/2 cup toasted pine nuts

sea salt and pepper to taste

1 cup shredded asiago cheese

Bring a large pot of water to a boil.  The pasta takes very little time to cook so I usually leave this step to last, so after the water boils turn it down and let it simmer so it’s ready.  Chop the roasted tomatoes and place in a large saute pan with 1 tablespoon good olive oil.  As the tomatoes begin to sizzle, add the fresh herbs and cook for about five minutes.  You want the herbs to be slightly crunchy.  Bring the water back to a boil, cook your pasta, drain it well and add it to the saute pan.  Add the toasted pine nuts and season with salt and pepper.  Transfer the pasta mixture to a large platter and sprinkle with asiago cheese.  Garnish with large basil leaves.

Roasted Tomatoes:

Preheat your oven to 300 degrees.  place halved plum tomatoes on the pan and drizzle with good olive oil, then sprinkle with sea salt.  Place in the warm oven for 3-5 hours.  You want the tomatoes to be slightly browned.  You can keep these stored in a container in your refrigerator for up to one week for use in all sorts of dishes that call for tomatoes.  Roasting the tomatoes in this way really enhances their flavor and gives them a sort of “candied” taste.

pan roasted grouper

Pan Roasted Grouper

1 1/2 pounds fresh grouper cut into 6 ounce serving pieces

2 tablespoons good quality olive oil

juice of one lemon

1/4 cup dry white wine

1 tablespoon butter

sea salt and pepper to taste

Heat a large, heavy saute pan over medium-high heat.  Add the olive.  Lightly salt and pepper the grouper pieces, carefully adding them to the hot pan.  Cook for three minutes on each side, remove to a warm plate and set aside.  Add the lemon juice and wine to the pan, swirl in the butter and adjust the seasoning with sea salt and pepper as you desire.  Return the grouper to the pan to coat with the sauce.  You may add capers and lemon wedges if you wish.

berry napoleons

Fresh Berry Napoleons

Do not be afraid of filo dough.  It is in your grocer’s freezer and it is a wonderful thing to keep in yours.  I have done both dessert and main course Napoleons and they are always delicious.  Take a deep breath and have fun with it!

1 package filo dough, thawed

1 cup sugar

1 stick butter, melted

1 carton each fresh strawberries, blueberries, blackberries and raspberries.

1 jar good quality raspberry jam

1/4 cup chambord liqueur

1 small carton whipping cream

1/4 teaspoon good vanilla

Heat the oven according to the instructions on the filo dough package.  On a sheet pan, carefully place one sheet of dough, brush with melted butter and sprinkle with sugar.  Repeat this until you have eight layers of dough.  With a pizza cutter, cut the dough into 3″x4″ rectangles.  Bake until golden brown.  You’ll probably need to do two pans of this for four people.

Rinse the berries and toss together in a bowl.  In a small pan melt the jam, adding the chambord at the end, if the mixture is a bit thin you can add 1 teaspoon or so of cornstarch that has been dissolved in 1 tablespoon water, stir well over a low flame until slightly thickened.  Chill a medium sized metal bowl and use this to whip the cream until stiff peaks form.  Add just a bit of vanilla to give the cream extra flavor.

To assemble:  On each dessert plate place one square of pastry.  Spoon the jam mixture on the pastry and top with a heaping spoon full of berries.  Repeat this two more times, ending with berries on top.  Spoon a generous amount of whipped cream on each Napolean ad serve.  A nice cup of espresso is the perfect accompaniment to this yummy dessert!

Finally Friday!

I’m cooking up some “comfort” food for the weekend!  I came up with this recipe for Cajun Meatloaf years ago and it’s always a pleaser.  There’s is something soothing about meatloaf, hot out of the oven with mashed potatoes.  And then, there are those leftover meatloaf sandwiches….yum!  You can substitute ground turkey for the beef if you want.  It all works out and it’s always delicious!  So here’s a menu for the family!

Cajun Meatloaf

Skin On Smashed Potatoes

Fresh String Beans with Almonds

Coleslaw

cajun meatloaf lg.

Cajun Meatloaf

2 pounds of “meatloaf mix”

1 cup oatmeal

2 eggs

2 tablespoons Sangre de Cristo Spice Company cajun blend

1 teaspoon worcestershire

1 onion, finely minced

1 green pepper, finely chopped

1/2 cup chopped flat leaf parsley

1 teaspoon raw sugar or honey

1 tablespoon olive oil

Preheat oven to 425 degrees

Heat the olive oil in a skillet and saute the onion and green pepper until it is soft.  Place the meat in a large bowl and mix the cooked vegetables and the remaining ingredients.  Mix well and place in a greased loaf pan.  Place in a preheated oven and bake for 20 minutes.  Reduce the heat to 350 degrees and continue baking for 40 minutes.

skin on smashed potatoes

Skin On Smashed Potatoes

6 Yukon Gold potatoes

2 tablespoons butter

Half ‘n’Half

salt and pepper to taste

Cut the potatoes in large chunks and place in a large sauce pan covered with water.  Bring to a boil and simmer until fork tender.  Drain all but 1/4 cup of the water.  Place the potatoes and remaining water in the bowl of a standing mixer.  Mix the potatoes with the remaining ingredients until some “lumps” are still remaining.

green beans with almonds

Fresh String Beans with Almonds

1 pound string beans, washed and ends snapped off

1 shallot, peeled and finely diced

1/2 cup sliced almonds

salt and pepper to taste

1 teaspoon good olive oil

2 teaspoon butter

In a shallow saute pan melt the butter with the oil.  Add the cleaned string beans and shallot and saute over low heat for five minutes.  Cover and let steam for another 10 minutes.  Add the almonds, you can toast these if you want, and mix.

Sweet_n_sour_coleslaw-lg

Coleslaw

1 head green cabbage

1 head red cabbage

1 bunch scallions, ends removed and finely chopped, including the green ends

2 carrots, peeled and shredded

1/2 cup vegetable oil

2 tablespoons cider vinegar

1/2 teaspoon ground mustard

1 teaspoon local honey

sea salt and pepper to taste

I use half a head of each of the cabbages when I make this.  Shred the cabbage with a mandolin slicer or food processor.  In a large bowl, mix the cabbage with the scallions and carrots.  In a small bowl, whisk the oil and vinegar, adding the mustard, honey, salt and pepper.  Pour this over the vegetables and mix well.  Refrigerate for up to an hour before serving.