We love good comfort food.  As November begins you’ll find me pulling out my various three ring binders that I have put together over the years and making menus from tried and true recipes my family loves.  Mr. T”s most favorite is spaghetti & meatballs.  This recipe was lovingly shared with me by my dearest friend, Chris Paleschic.  Her mother, who we fondly refer to as Mima, happened to be one the most outstanding cooks I have ever been honored to know.  If Mima made it, you knew you were in for a treat.  In October of 2009 Mima lost her battle with cancer, but her legacy lives on through the enormous book of recipes she made to give to each of her three daughters.  This recipe is actually called “Gravy Meatball and Sausage Sauce”.  I always freeze half of the sauce, no meat, to use for stuffed shells, lasagna or chicken parmesan later.  When I begin cooking the meatballs, then saute the onions it fills our home with a heavenly aroma and I always feel close to Chris’ mom.  I hope you’ll try this and enjoy it as much as we do.  It’s pure and simple, just like everything Mima so lovingly prepared.

Mima’s Gravy Meatball and Sausage Sauce

Chopped Green Salad with Gorgonzola Vinaigrette

Garlic Bread

Fresh Berries with Zabaliogne

Grenache

Mima’s Gravy Meatball and Sausage Sauce

I make my meatballs by mixing ground meatloaf mix and ground sweet Italian sausage.  In the original recipe, Mima made her meatballs out of just ground meat, with Italian sausages cut in half and pieces of round steak that were all browned in the olive oil.  Either way, it’s delicious!

Meatballs:

1 pound meatloaf mix

1 pound ground sweet Italian sausage

4 eggs

1 teaspoon parsley leaves

2 tablespoons grated Romano cheese

sea salt and ground pepper to taste

¼ teaspoon garlic powder

¾ cup plain bread crumbs

1/3 cup vegetable oil

Mix ingredients except for the oil and form 1 inch meatballs.  Brown the meatballs in the oil which you have placed in a large skillet over medium heat.  Drain the meatballs on paper towels and set aside.  Do not clean the skillet yet, you’ll want the drippings to use for the following sauce.

Gravy:

1 large chopped onion

2 cloves garlic, minced

2 six ounce cans of tomato paste, with equal amounts of water

1 28 ounce can of good Italian plum tomatoes with puree with an equal amount of water sea salt and ground pepper to taste

1 teaspoon basil

1 teaspoon oregano

1-2 cloves of garlic

1 tablespoon sugar

½ cup parmesan or romano cheese

Lightly brown onion in the drippings leftover from the meatballs.  When the onions are just transparent add the garlic and sauté for 2-3 minutes.  Put the tomato products and water into a large pot along with the seasonings, not the cheese yet.  Stir this mixture well and bring to a boil.  Add the meatballs and simmer for one hour, stirring occasionally.  Add the cheese and stir to mix.  Serve over your choice of pasta.

Chopped Green Salad with Gorgonzola Vinaigrette

1 head radicchio

1 head romaine

1 head escarole

1 head red leaf lettuce

Vinaigrette:

1/4 cup good quality olive oil

2 tablespoons white wine vinegar

1 clove garlic, finely chopped

1/4 cup gorgonzola cheese, crumbled

sea salt and pepper to taste

I usually tear the salad greens instead of chopping them.  Everyone has their own way of doing things and it all works!  To make the dressing simply whisk the olive oil and vinegar together then add the remaining ingredients and mix well.  You can also add some bits of crisp croutons if you wish as well as chopped black olives if you desire.

Garlic Bread

1 loaf Italian bread

1/4 cup unsalted butter, softened

2 cloves of garlic, finely minced

1/2 cup chopped flat leaf parsley

Cut the loaf of bread in half, lengthwise.  Mix the butter and garlic together and spread on top of both sides of the bread.  Place under a hot broiler for a couple of minutes, until the bread is just beginning to brown.  Remove and cut into 1 inch slices and top with chopped parsley.

Fresh Berries with Zabaliogne

I love Zabaliogne sauce.  If I’m making a French meal I whisk champagne into the sauce, but if it’s Italian, it’s got to be Marsala wine.  So nutty and delicious over a mixture of fresh berries!

1 box organic strawberries, stems removed and berries quartered

1 box organic blueberries

1 box organic raspberries

1 box organic blackberries

Zabaliogne Sauce:

5 egg yolks
1/3 cup granulated sugar
1/3 cup dry or sweet Marsala wine
1 cup heavy cream, whipped until stiff

Heat water in the bottom of a double boiler, about two inches worth.  You do not want the bottom of the top pot to be touched by the water or the eggs will scramble.  When you have a nice low simmer, whisk the egg yolks and sugar together in the top potand place it over the base.  Slowly whisk the Marsala into the egg and sugar mixture.  Continue whisking for about 10 minutes or until the mixture triples in volume.  Be sure the temperature of the water does not exceed 140 degrees.

Place the berries in a bowl and toss to mix.  In individual serving bowls or glasses spoon the berries and top with the sauce.  You can serve this with a bit of crisp biscotti if you wish.  Simple and so delicious!

Melissa | Finally Friday!, food & entertaining | 11 1st, 2013 | 3 Comments »

It’s getting to be soup weather.  Oh how I love a great bowl of soup, filled with delicious vegetables, a bit of meat and rice, pasta or other grain.  I have to give credit to “Southern Living” for the original recipe for the soup I’m posting about today.  I can’t leave a recipe alone, so I did make some changes and additions.  I hope you’ll try this,comforting, filling and nutritious. Pair it with a nice tossed green salad, warm crusty bread and you’ve got a simple, delicious meal.  And I’m also including a wonderful pumpkin spice cake for dessert, so yummy, it just screams Autumn!

Lemon, Orzo and Meatball Soup

1 pound ground chicken

1 beaten egg

1 teaspoon sea salt

1/4 cup panko crumbs ( used these instead of regular breadcrumbs because I think it makes the meatballs lighter)

1/4 cup grated parmesan cheese

4 teaspoons fresh lemon zest

1 teaspoon Italian seasoning blend ( I use Sangre de Cristo Spice Company Italian Spice blend….available at Island Natural Foods)

3 tablespoons olive oil

1 medium onion chopped

3 carrots, thinly slice

2 cloves garlic, finely minced

2 32ounce boxes of chicken broth

6 tablespoons lemon juice

1 teaspoon Italian seasoning blend

3/4 cup orzo pasta

1/2 cup chopped flat leaf parsley

1/4 cup grated parmesan cheese

Combine the first seven ingredients in a bowl and mix well.  Form the meat mixture into 1 inch balls and brown in olive oil.  Remove, drain on paper toweling and set aside.  Brown onion in the remaining in the same pan that you used for the meatballs.  Add the broth, lemon juice and the Italian seasoning.  Simmer for 20 minutes.  Add the orzo, reduce the heat and simmer for 10 minutes.  Place the meatballs back in the pan with the stock mixture and simer on low heat for 20 minutes.  Top each serving with chopped parsley and a sprinkle of grated parmesan cheese, some freshly ground black pepper is great too!

Pumpkin Spice Cake

Preheat the oven to 350 degrees.

1 1/2 sticks butter

2 1/4 all purpose, unbleached flour

2 teaspoons baking powder

2 teaspoon cinnamon

3/4 teaspon allspice

1/2 teaspoon salt

1 1/4 cup canned pumpkin

3/4 cup buttermilk

1 teaspoon vanilla

1 1/4 cup sugar

3 large eggs.

ICING:

3 tablespoons buttermilk

1 1/2 cups confectioners sugar

Grease a bundt pan.  In a medium bowl, mix the flour, baking powder and spices, blending well.  In another bowl whisk the pumpkin, butter milk and vanilla together.  In a large mixing bowl beat the butter and sugar.  Add the eggs, one at a time and mix well.  Add the flour mixture, one cup at a time, alternating with the pumpkin mixture, one cup at a time until all ingredients are well blended.  Pour the batter into the prepared bundt pan and bake for 50 minutes.  Turn the cake out onto a serving platter.

Whisk the buttermilk and confectioner’s sugar together in a bowl.  Drizzle over the top of the cake and serve.

Melissa | Finally Friday!, food & entertaining | 10 25th, 2013 | 7 Comments »

When I lived in New York City, many of my friends were “starving” artists and actors.  When we got together for dinner at each other’s apartments, we usually prepared a meal that was ethnic in nature and always affordable.  Everyone brought wine, bread and cheese to begin the evening and it was always such a great time.  When you live in a city like New York there is so much offered, in the way of food.  We never shopped for groceries to last a whole week.  Instead, it was a daily excursion, shopping cart in hand, to the various neighborhood stores for cheeses, fresh produce, the best breads and wines.  Zabar’s was one of my favorite haunts.  Located on the West side on Broadway, it still stands and offers any foodie the ultimate experience in gourmet possibilities, both of the food variety as well as, what I refer to as, “Kitchen Toys”.

Today’s menu began, years ago, as one of our favorite meals to prepare and share.  I’ve tweeked it a bit, added some more up to date ingredients and paired it with a crisp salad of Italian greens. I love the sharp bitterness of radicchio in a salad with endive spears and escarole.  Add a crusty loaf of French bread and you’ve got a delicious meal.  We usually topped a dinner off by indulging in a bit of Haagen-Daz ice cream or Ben & Jerry’s….both truly decadent and something none of us bought on a regular basis.  I hope you’ll prepare this and enjoy it with friends.  It is truly delicious!

Imported Cheese Platter

Wings & Pasta

Italian Salad

Crusty Bread

Chianti

Imported Cheese Platter

Choose your favorites!  I personally like three…Fontina, Gorgonzola and a delicious Taleggio cheese.

Wings & Pasta

Heat oven to 350 degrees

2 flats of chicken drumettes

1 box giant pasta shells, cooked

1 tablespoon olive oil

3 cloves garlic, finely chopped

1/2 cup chopped flat leaf parsley

1 cup assorted olives

1 cup heirloom cherry tomatoes

1/2 cup dry white wine

juice of two lemons

Sea salt & pepper to taste

Freshly grated parmesan cheese

In a cast iron skillet or other oven proof skillet, heat the oil.   Add the chicken drumettes and cook, turning to brown well on all sides. Add the garlic, parsley and olives, tossing to combine and cook for about five minutes.  Add the tomatoes, white wine and lemon juice.  Place in the oven for about twenty minutes.  Place the cooked pasta shells on a serving platter and top with the chicken mixture and all of the pan juices.  Sprinkle with parmesan cheese.   Serve with plenty of crusty

Italian Salad

1 head escarole

1 head radicchio

2 heads endive

Italian dressing – recipe below

Cracked black pepper

Italian Dressing:

1/4 cup olive oil

2 tablespoons red wine vinegar

1/2 teaspoon Italian seasoning

1/4 teaspoon dry mustard

1 clove garlic, finely minced

Sea salt & pepper to taste

Hand tear the greens, add the dressing and toss.  (Note:  I usually tear the greens then pack them in paper towels and refrigerate until I’m ready to assemble the salad.  This keeps the greens cold and crisp.)

Melissa | Finally Friday!, food & entertaining | 10 18th, 2013 | 1 Comment »

This is a family favorite for fall.  I think you’ll enjoy it and find it very easy to prepare.  I am a big fan of Laura Calder who brings simple French fare to the American kitchen.  I’ve made a few changes to her original recipe, but want credit to be given where credit is due.  This menu is so delicious and perfect for a family meal or a dinner party.  Enjoy with a crusty loaf of French bread and a bottle of good burgundy.

Roast Cornish Hens with Grapes, Shallots and Cognac

CousCous Pilaf

Steamed Fresh Asparagus

Poached Fruit

Roast Cornish Hens with Grapes, Shallots and Cognac

3 tablespoons grapeseed oil

3 tablespoons cognac

Grey Sea Salt

Coarsely ground black pepper

4 Cornish hens

4 shallots, peeled and quartered

2 cups of red and green seedless

1 1/2 cups chicken broth

Mix the oil with 1 tablespoon of the cognac, reserve the rest for the sauce later.   Preheat the oven to 450 degrees.  Rub the hens with the mixture.  Heat a large, shallow heat proof baking dish on the top of the stove and brown the hens on all sides.   Pour off any excess oil and bake the hens in the same pan for 40 minutes, or until clear liquid comes from the joints of the hens when you make a small cut.  Transfer the hens to a platter and cover with foil.  Place the pan on the stove top over high heat and add the remaining cognac.  If a flame occurs, simply lower the heat a bit and let it burn itself out, no reason to panic.  Add the shallots and saute for about 4 minutes.  Add the grapes and cook for 2 more minutes.  Add the chicken broth and reduce the sauce to half.  Pour the sauce with the grapes and shallots over the hens and serve.

CousCous Pilaf

1 box Israeli CousCous

1/2 cup chopped, toasted walnuts

1/4 chopped fresh chives

1/2 cup chopped flat leaf parsley

1 tablespoon butter

Sea salt & Pepper to taste

Cook the CousCous according to the directions on the package, I like to use half good apple cider and half water for this recipe.  When all of the liquid has absorbed, transfer the cooked couscous to a bowl and toss it with  the remaining ingredients.  Serve along side the hens with a bit of the sauce spooned over the top.

Steamed Fresh Asparagus

2 bunches fresh asparagus

sea salt & pepper to taste

2 teaspoons unsalted butter

Snap about 2 inches off the end of each asparagus spear.  Place in a shallow pan and put about 1/2 inch of water in.  Bring to a boil, cover and remove from heat to steam for about four minutes.  Toss with butter and seasoning.  A bit of fresh tarragon, hand torn and sprinkled over the top is a wonderful flavor addition to the rest of the menu if you desire.

Poached Fruit

This is an Ina Garten recipe that is one of my favorites.  It’s perfect for a light dessert.  You’ll want to prepare this a few hours ahead of time so that all of the flavors can meld.

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.

Melissa | Finally Friday!, food & entertaining | 10 11th, 2013 | No Comments »

It’s Finally Friday and Chef John from Nazzaro’s is sharing one of his signature dishes with us!  This looks so yummy, I know I’ll be making it over the weekend!  I’ve added the salad and wine to complete the meal…Bon Appetit!

Chef John’s Shrimp Ala Vodka

Crisp Caesar Salad

Pinot Grigio

Chef John’s Shrimp Ala Vodka

Serves 4

32 Georgia white shrimp

extra virgin olive oil

8 ounces sliced mushrooms

8 ounces fresh spinach

2 ounces vodka

2 cups marinara sauce touch of heavy cream

Sauté shrimp in a teaspoon or so of olive oil.  Add all other ingredients toss with penne pasta.  Serve with a shaving of fresh parmigiano reggiano cheese and cracked black pepper.

Crisp Caesar Salad

2 heads of romaine lettuce, outside leaves removed

juice of one lemon

1/4 olive oil

1 clove garlic, minced

1/2 teaspoon dijon mustard

1 small box anchovies, chopped (optional)

1/4 cup freshly parmigiano reggiano cheese

cracked black pepper to taste.

Clean the lettuce and cut in 1 inch strips.  Refrigerate to keep crisp and chilled.  In a wooden salad bowl add the olive oil and lemon juice, whisking to combine.  Add the remaining ingredients and whisk well to form a thick dressing.  Put the lettuce in the salad bowl just before serving and toss well.  Garnish croutons if desired.

Pour a nice glass of chilled Pinot Grigio and enjoy!

NOTE:  If you just don’t feel like cooking this weekend, make reservations to dine at Nazzaro’s and let Chef John make this delicious dish for you!  

Melissa | Finally Friday!, food & entertaining | 09 6th, 2013 | No Comments »

Your cries have been heard!  Requests for the recipes from Wednesday’s post have been received.  Here is each menu along with the recipes for the dishes!  Enjoy and have a safe Labor Day holiday!

MENU #1

Salsa Cups

Pork Sliders with Coleslaw

Veggie Cups

Football Brownies

Salsa Cups

1 bag Tostito’s “Scoops”

1 box grape tomatoes, halved

1 small red onion, peeled and finely diced

1 cup fresh cilantro, finely chopped

1 avocado, peeled and cut in small cubes

1 jalapeno, seeded and diced

juice of 1 lime

1 tablespoon good quality olive oil

Salt and Pepper to taste

Spread the “Scoops” out on a cookie sheet.  Mix the remaining ingredients in a bowl and allow to sit for a half hour to an hour.  Spoon the mixture into each scoop.  To transport place each scoop into a large plastic container with a fitted top….or, assemble on site.

Pork Sliders with Coleslaw

I make the pork in a slow cooker, quick and easy without eating up the kitchen

1 – 2 pound pork tenderloin

1 bottle ginger brew

1 bottle Red Stripe Beer

1/2 bottle Jack Daniel’s original barbeque sauce

2 packages slider buns

Sear the pork in a heavy skillet on all sides until golden brown.  You may need to cut the pork loin in half, depending on the size of your slow cooker.  Place the meat in the cooker and add the remaining ingredients.  Cook on low for 6 -7  hours, until the pork is well cooked and shreds easily.

Coleslaw

1 bag slaw mix

• 2/3 cup mayonnaise
• 3 tablespoons sugar
• 1 1/2 tablespoons vinegar , white wine, cider, or white
• 1/3 cup oil
• 1/8 teaspoon onion powder
• 1/4 teaspoon celery salt
• 1/8 teaspoon black pepper
• 1 tablespoon lemon juice
• 1/2 cup half-and-half
• 1/4 teaspoon salt

Combine dressing ingredients in a large bowl, add the slaw and mix well.  Refrigerate until ready to assemble the sliders.

To Assemble:  Place a large spoonful of shredded pork on each bottom bun, top with coleslaw and the remaining half of bun.  Serve on a platter and enjoy!

Veggie Cups

1 package clear plastic drinking cups

1 bunch carrots, peeled and cut into strips

1 bunch celery, peeled and cut into strips

2 red bell peppers, cleaned and cut into strips

2 green bell peppers, cleaned and cut into strips

Ranch Dressing:

1 packet Hidden Valley Ranch Dressing

2 cups mayonnaise

2 cups buttermilk

Combine and mix well.

To assemble:

Place a couple of spoonfuls of the dressing into the bottom of each cup.  Arrange the vegetables on top and serve.

Football Brownies 

Thanks to Better Homes & Gardens for their recipe.

• 1 cup butter
• 6 ounces unsweetened chocolate, coarsely chopped
• 2 cups sugar
• 4 eggs
• 2 teaspoons vanilla
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup miniature semisweet chocolate pieces
• Creamy Vanilla Frosting or 1 cup canned vanilla frosting
• 1. In a medium saucepan combine butter and unsweetened chocolate. Cook and stir over low heat until melted; cool slightly. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.
• 2 .Stir sugar into chocolate mixture. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla. In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Stir in semisweet chocolate pieces. Pour batter into the prepared baking pan, spreading evenly.
• 3. Bake for 18 minutes. Cool in pan on a wire rack. Using the edges of the foil, lift brownies out of pan. Using a 3- to 4-inch football-shape or other cookie cutter, cut out brownies. (Or cut brownies into rectangles.)4. Spoon Creamy Vanilla Frosting into a decorating bag fitted with a small round tip. Pipe frosting onto brownies to decorate. Let stand until frosting is set.5. In a storage container layer brownies between sheets of waxed paper. Cover tightly and let stand at room temperature overnight.

Creamy Vanilla Frosting

• 1/3 cup shortening
• 1 teaspoon vanilla
• 1 1/2 cups powdered sugar
• 2 teaspoons milk

In a large bowl combine shortening and vanilla. Beat with an electric mixer on medium speed for 30 seconds. Gradually beat in 3/4 cup powdered sugar. Beat in 2 teaspoons milk. Gradually beat in 3/4 cup additional powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to make a frosting of piping consistency.

MENU #2

Texas Tailgating Dip

Burger Sliders

Bacon Wrapped Hotdogs

Grilled Veggie Skewers

Individual Cheesecakes

Texas Tailgating Dip

16 ounces sour cream

8 ounces cream cheese, softened

8 ounces Velveeta (R), small cubed

1 cup white American cheese, shredded

1/2 pound pork sausage crumbled, cooked and drained (I use the Smithfield brand)

1 cup finely chopped green onion

1 teaspoon Worcestershire sauce

1 teaspoon onion powder

1 teaspoon curry (optional)

1/8 teaspoon cayenne pepper

1/4 teaspoon garlic powder

sea salt to taste

Corn chips of choice

Combine ingredients (not the chips) in a bowl and mix well.  Pour into a greased baking dish and bake for 1 hour at 350 degrees.

Burger Sliders

2 pounds ground steak

2 teaspoons Cajun seasoning

Shape into patties and grill to desired doneness

Toppings:

Dill pickle slices

Red onion rings

Dressing:

1 cup mayonnaise

1 teaspoon cajun seasoning

2 tablespoons ketchup

2 packages slider buns

Bacon Wrapped Hotdogs

2 packages Boars Head Hot dogs

1 slice bacon for each hot dog

Brown sugar for sprinkling

2 teaspoon vegetable oil

1 package popsicle sticks

Spread one bacon slice on a cutting board, roll one hot dog in the bacon and set aside.  Continue with the remaining hot dogs.  Push one popsicle stick into the end of each hot dog.  Heat a griddle on your stove top and brush with the vegetable oil.  Place the hot dogs on the hot griddle, sprinkle with brown sugar and cook, turning, until well browned on all sides.  Serve, piled on a platter with some Zattarain’s Creole mustard on the side.

Grilled Veggie Skewers

6 ears of corn, shucked and cut into 2 inch slices

2 green bell pepper pepper, cleaned and cut into 2 inch squares

2 red bell pepper, cleaned and cut into 2 inch squares

2 red onion, peeled and cut into 2 inch pieces

Marinade:

1 cup extra virgin olive oil

1/4 cup red wine vinegar

1 clove garlic, finely minced

1 teaspoon italian seasoning mix

sea salt and pepper to taste

Pour the marinade into a large zip lock bag, add the cut veggies and marinate for about an hour.  Place the veggies on skewers and grill for 3-4 minutes on each side.  Place on a platter and serve.

Individual Cheesecakes

1 package cupcake liners

1 (12 ounce) package vanilla wafers

2 (8 ounce) packages cream cheese, softened

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

one jar good quality strawberry preserves

1 small container organic strawberries for garnish

Preheat oven to 350 degrees.  Place the cupcake liners into a muffin pan.  Crush the vanilla wafers and place one teaspoon in the bottom of each cup.  Place the cream cheese, sugar, eggs and vanilla in a mixing bowl and mix until light and fluffy.  Spoon into each cup, almost to the top, and bake for 15 minutes.  Remove the muffin pans from the oven and allow to cool completely.  Spoon all of the preserves into a small sauce pan and heat just until begin to thin…do not boil.  Spoon the preserves over the top of each cup and garnish with fresh strawberry slices.  Chill until ready to serve.

MENU #3

Caprese Bites

Asparagus Bundles

Pesto Shrimp Skewers

Limoncello Cupcakes

Caprese Bites

2 boxes multi-colored cherry tomatoes

1 container buffalo mozzarella balls

1 bunch fresh basil

1/2 cup olive oil

2 tablespoons white balsamic vinegar

1 clove garlic, finely minced

sea salt to taste

Using a small paring knife, core each tomato, cut a small cube of cheese and place it in the middle.  Arrange the tomatoes on a serving platter.  Wash the basil leaves and roll into a long “cigar”.  Cut thin strips all the way down the length of the roll.  Sprinkle the tomatoes with basil.  Combine the dressing ingredients in a small bowl and drizzle over the stuffed tomatoes.  Chill until ready to serve.

Asparagus Bundles

1 bunch asparagus

1/2 pound thinly slice prosciutto

shaved parmesan reggiano cheese

1 package puff pastry, thawed

1/2 cup melted, unsalted butter

Cut four inch squares out of the thawed pastry.  Blanch the asparagus spears in boiling water for 2 minutes then drain and rinse.  Place one piece of proscuitto on each puff pastry square.  Top with two spears of asparagus, sprinkle with the shaved cheese and fold two tips together over the filling, crimping to seal.  Brush each bundle with melted butter and bake in a 425 degree oven for about fifteen minutes, or until the pastry is golden brown.

Pesto Shrimp Skewers

1 package bamboo skewers, soaked in water for one half hour

2 pounds sweet, wild, Georgia shrimp, peeled and deveined

Pesto:

1 bunch basil

1 bunch organic baby spinach

1/2 cup grated parmesan cheese

1/2 cup pecan halves

2 cloves garlic

sea salt and pepper to taste

Extra Virgin Olive Oil, about one cup

Place three shrimp on each skewer.  Make the pesto in a blender or food processor, adding the greens, cheese, nuts and garlic and processing until well chopped.  With the motor running add the olive oil in a steady stream until the mixture combines.  Spread pesto over both sides of the shrimp and refrigerate, covered with plastic wrap, until ready to grill.  Heat the grill and place the skewers on in batches, cooking for about 2-3 minutes on each side.  Serve extra pesto on the side.

Limoncello Cupcakes

So there you have it!  Recipes for the three yummy menus that will get you started with tailgating season!  Now what are you doing sitting there still????

 Get in the kitchen and start cooking!  

Melissa | Finally Friday!, food & entertaining | 08 30th, 2013 | 2 Comments »

Simple Summer eating….so easy and delicious!  I’m serving up a pizza today with fresh Georgia peaches and other goodies you may never have thought of!  Quick and so yummy!  Let me know if you try this one!

Here’s what you’ll need to create this in your own kitchen:

1 pizza dough ( I get the dough in the deli at our local Harris Teeter)

2 tablespoons good quality olive oil

2 peaches, peeled and sliced

4 slices prosciutto, sliced into thin ribbons

1 small log goat cheese

1 box organic, baby arugula

balsamic vinegar

honey

sea salt and pepper to taste

Let the dough come to room temperature and form into a circle.  I use a pizza stone to bake pizza, it makes the crust turn out so nicely!  You’ll want to preheat your oven to 500 degrees.  Brush the dough with the olive oil and bake for about eight minutes.  Remove from the oven and place the peaches in any pattern you like and top with the prosciutto.   Return the pie to the oven for another 10 minutes, or until the crust is golden brown.  Remove the pizza to the stove top and sprinkle with crumbled goat cheese.  Top with fresh arugula and season as desired.  Drizzle a bit of balsamic reduction over the top and you’ve got it!  Now….enjoy!

Balsamic Reduction

This is so easy.  Place 1/2 cup balsamic vinegar in a small sauce pan.  Add 1 tablespoon local honey and bring to a simmer.  Let the mixture simmer until it reduces by half and thickens.  Told you it was easy!

Melissa | Finally Friday!, food & entertaining | 08 16th, 2013 | No Comments »

I’m taking it easy today.  The hot summer days make my appetite disappear.  But, we still have to eat!  I’ll be featuring some delicious cold soups and lighter menus along the way over the next three months.  In Coastal Georgia we have hot, steamy weather from now until mid September.  It calls for slowing down, really being on island time and savoring the special moments only summer can bring.  Mr. T and I find ourselves alone more and more often as my daughter becomes an independent young woman….unless, of course, she needs something….you know how it is.  On one such recent evening I really didn’t feel like cooking. I thawed some really good ground steak since Mr. T loves my blackened hamburgers.  I, not being much of a meat eater, opted for a bit of bruschetta to go with the main course.  We opened a bottle of wine and shared a delicious meal we both enjoyed.  Dining for two can be challenging, but it is possible…just get creative and go!

Blackened Cajun Bunless Burgers

Sauteed Vidalia Onions

Bruschetta

Pinot Noir

Blackened Cajun Bunless Burgers

1/2 pound (for two, increase as needed) ground steak, lean

2 teaspoons cajun seasoning (I use Sangre de Cristo Spice Company, available at Island Natural Foods or on line)

1 tablespoon extra virgin olive oil

Divide the meat and make patties.  Season both sides of each patty with the cajun seasoning.  Heat the oil over medium heat, add the patties and cook for 3-4 minutes on each side.  These can also be cooked on an outdoor grill.

Sauteed Vidalia Onions

2 large Vidalia onions, skin removed and sliced into 1/2 inch slices

1 tablespoon extra virgin olive oil

French grey sea salt and pepper to taste

Heat the olive oil in a skillet, add the onion slices and cook until transparent and just beginning to brown.  Season with salt and pepper.  I use the onions as a “bed” and place the burger on top.

Bruschetta

1/2 baguette cut in 1/4 inch slices on the diagonal

olive oil to brush on the bread

1 cup heirloom cherry tomatoes, red, yellow and purple

1 cup fresh watercress, washed and chopped

1/4 cup fresh basil, cut into chiffonade

French grey sea salt and pepper to taste

a bit of white balsamic vinegar, optional

1/2 cup shaved parmesan cheese

Heat the oven to 300 degrees.  Brush both sides of the sliced bread with olive oil and place on a sheet pan.  Bake for about 20 – 25 minutes, until the bread is toasted and just browning.

Combine the remaining ingredients in a small boll and toss well.  Pile the mixture on the slices of bread and sprinkle with shaved parmesan cheese.

Here’s this weeks link to this weekend’s music scene in Coastal Georgia!  Thanks to Kathi Williams and her wonderful blog I’m With The Band SSI!  http://www.imwiththebandonssi.blogspot.com/

Melissa | Finally Friday!, food & entertaining | 06 21st, 2013 | No Comments »

I met with Mark Gagliano to talk about this year’s trend in summer wines.  The heat is on here in Coastal Georgia with temperatures reaching into the 90’s and the humidity soaring.  If you love good wine like Mr. T and I do you may be wondering what is new, refreshing and perfect for a hot summer evening.  Mark, endearingly know as The Wine Guy at our local Harris Teeter, is an expert and I’m presenting five of the wines we discussed yesterday for your summer entertaining.

Casal Garcia’s Vinho Verde, a light, refreshing wine with a slight “spritz”, perfect with all of your summer favorites.  Pair it with melon and prosciutto, seafood, salads of all kinds…it holds its own deliciously!

Las Rocas’ Rose’.  Mark thinks Rose’ has gotten less attention than it deserves in recent years.  Making a good Rose’ involves leaving the skin on the fruit for less time than required in the making of a good red wine.  Rose’ can come from any wine producing country.  Las Rocas Rose’ is from Spain.  Mr. T and I sampled a bottle last night and I really enjoyed it.  We are big Pinot Noir fans so this was a bit different, but very tasty.  Again, it’s great on sipping on a hot afternoon or to accompany lighter summer fare.  You can also try uncorking the bottle, adding a sprig of fresh rosemary and replacing the cork for the afternoon as the wine chills to infuse the wine with a bit of the herbs flavor.

Bex Riesling.  This delicious white wine has an undertone of pear and peach….yummy!  It is a bit on the sweeter side and goes well with fruit and cheese platters, sweet Georgia shrimp salad, almost any lighter fish dish or on its own with some frozen green grapes thrown in for decoration.  Light and fruity for a hot summer lunch or dinner.

Meiomi Pinot Noir.  This is at the top of my list.  We enjoyed a bottle of this at dinner the other night when friends brought it to go with a Paella dinner I prepared.  We dined al fresco and this wine was absolute perfection.  A bit fruity but light and so full of flavor.  Chill it a bit before serving and enjoy.

Santa Margherita Pinot Grigio.  This is an old favorite of mine from my New York City days.  I used to buy it by the case during the summer.  It is light, a bit dry and so perfect with an antipasto platter, cold shellfish, veal piccata, perfect paired with pizza Margherita.

Savigny Les Beaume Pinot Noir.   This is one of the Cadillac’s in the Pinot Noir world.  This fine wine comes from the Burgundy region of France.  Full bodied, yet still light and perfect for a warm evening.  Again, try chilling it a bit before serving.

Mark says it’s about style not brand when it comes to a good wine.  Prices range anywhere from $9.99 on up.  And it isn’t about price….that does not define a good wine.  I think a great idea for summer entertaining is a wine tasting party where appetizers are paired with various wines, guests find their favorites and votes are cast.  It’s fun for everyone!

Don’t forget about spritzers either.  Mark suggests mixing your wine with sparkling water instead of seltzer.  He also gave me a tip I never thought of.  The next time I’m having pizza I’m going to order a glass of white zinfandel to test his theory that this is a great pairing.  Since he has never steered me wrong in wine selecting I’m sure this will be something new to enjoy and add to my list! A Votre Sante’!

Melissa | Finally Friday!, food & entertaining | 06 20th, 2013 | 2 Comments »

I usually present my readers with a menu for entertaining on Friday.  Today, I’m sharing a product line.  AND, I’m sharing something new to The Permanent Tourist!  Kathi Williams’ www.imwiththebandonssi.blogspot.com  Readers may recognize Kathi’s name from her time with Coastal Illustrated and her current position with Elegant Island Living.  Kathi has the most up to the minute news on what’s happening musically on any given weekend.  Scroll to the bottom of this post for the connection!

Tom Carroll, President

Sunset Farm Foods has been doing business since 1918.  What began as a small business, Flasher’s Meat Market, located in Valdosta, Georgia,  has evolved and become the thriving company it is today.  Still family owned, Sunset Farm has made their mark and now offers their product line for sale nationwide via their website, http://sunsetfarmfoods.com.

The people at Sunset Farm sent me some sausage to sample.  We grilled them for our Memorial Day get together this past Monday and everyone raved about them!  You can taste the fresh ingredients and juicy goodness with the perfect “snap” when you take your first bite.  I especially liked the smoked sausage with black peppercorns……just the right amount of spice!

I put some barbecued chicken on the grill alongside the sausages and it was still on the platter at the end of the party……..so much for chicken!

You’ll find the complete line of sausages and other fine products on the website.  These people know what they’re doing and the product line is full of good things….there are a few “fan” products like this cute apron.

Paired with a bun, some sauerkraut and my beloved Zatarain’s Creole Mustard…..it was soooooo yummy!  As they say at Sunset Farm….”Taste The Goodness Of The South!”  You’ll love ’em ya’ll!

Sunset Farm Foods, Inc. 1201 Madison Hwy, Valdosta, GA 31603, (800) 882-1121, www.sunsetfarmfoods.com

There’s so much going on all over the Golden Isle’s on any given weekend!  Go here:  http://imwiththebandonssi.blogspot.com to read all about what’s happening this weekend!   Get to know Kathi and enjoy!

Melissa | Finally Friday!, food & entertaining, people | 05 31st, 2013 | No Comments »