Mango with Ginger-Mint Syrup

Recipe courtesy Bobby Flay

• 1 cup water
• 1/2 cup sugar
• 1 (2-inch) piece fresh ginger, thinly sliced
• 1/4 cup packed fresh mint leaves
• 2 ripe mangoes, peeled, pitted, and thinly sliced
• Ginger or vanilla ice cream (the best brand is Reed's)

http://www.reedsgingerbrew.com/icecream.html

Bring water and sugar to a boil in a saucepan and cook until sugar is melted, stirring occasionally. Add the ginger and cook for 1 minute. Remove from the heat, stir in the mint and steep for 5 minutes. Place the mango in a bowl, strain the syrup mixture over the mango, cover, and let chill in the refrigerator for 30 minutes. Serve over ice cream or topped with vanilla yogurt.

Kelley's Breakfast Scramble Timbales

Makes 12 timbales (10 if using refrigerated biscuit dough) - this is a great egg dish for a brunch!

Biscuits
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup heavy cream

Note: you can skip the above and use a 12 oz. can of refrigerated biscuit dough if you do not have time to make the biscuits!

Filling
¾ pound breakfast sausage
1/8 cup minced onion
1/8 cup minced red bell pepper
1/8 cup chopped jalapeños (optional)
5 eggs beaten
5 tablespoons milk or half-and-half
salt and pepper to taste
½ cup shredded Pepper Jack cheese

Preheat oven to 400° F (or 200° C). Spray a muffin tin with vegetable oil.

Make the Biscuits: In a bowl, combine the flour, baking powder, and salt. Stir in cream. Turn dough onto a flour surface and roll out to 3/4 in thickness. Cut with a medium size biscuit cutter. Using a rolling pin, roll each biscuit into a wide enough circle to fit in the bottom of each muffin tin...with enough overlap to come a little up the sides. If using refrigerated dough, roll each biscuit into a flatter round before placing in a muffin tin.

Make the Filling: Brown the sausage, onion, and red pepper (and jalapeños if using) in a sauté pan over medium heat. Make sure to break up the sausage into a fine consistency. Drain and set aside to cool. In a 2-cup glass measuring cup, beat the eggs and milk or half-and-half. Add salt and pepper to taste.

Assemble: Place a heaping spoonful of sausage mixture into each muffin tin. Then fill the tin with the egg mixture until each tin is 3/4 of the way full (do not overfill as the eggs will "puff up" during baking). Sprinkle tops with cheese.

Bake in preheated oven 18 to 20 minutes, until filling is set. Remove from oven and let cool in the tin for 5 minutes. Remove from tin with a fork (gently) and serve immediately with sour cream and salsa!

Note: You can do part of the prep work in advance (1-2 nights before). Simply brown and drain the sausage and veggies, and store overnight in the refrigerator. You can also beat the eggs and milk and store separately in the refrigerator.

Roasted Quail with Fig Puree and Balsamic-Chocolate Reduction

4 Quail, 4 to 6 ounces each
2 tablespoons chopped flat leaf parsley
2 tablespoons extra virgin olive oil
Fine sea salt and ground white pepper
Marinate the quail in the parsley, olive oil, salt and pepper for about 30 minutes.

STUFFING

2 cups cooked wild rice
1 cup small diced toasted French bread
1 tablespoon minced herbs (equal parts thyme, chives and parsley)
1 teaspoon extra virgin olive oil
Sea salt and white pepper (season to taste)
Combine all ingredients and season to taste. You can stuff the quail with about 1/4 to 1/2 cup of the stuffing mix.

FIG PUREE

1 1/2 cups dried black figs (cut in half)
1/2 cup chopped walnuts
1 tablespoons minced shallots
1 tablespoons extra virgin olive oil
2/3 cup port wine
2/3 cup water
1/2 tablespoons minced herbs (equal parts parsley, thyme and chives)

In a sauce pot on medium heat, sauté the shallots in olive oil until translucent. Add and the walnuts and figs and cook for about 3 minutes, stirring occasionally. Add the port and water. Simmer all the ingredients until the walnuts have softened and there is about ¼ of the liquid left. Remove the mixture from the heat and let it cool slightly. Place the mix in a food processor and blend until uniform in color and appearance.

BALSAMIC-CHOCOLATE REDUCTION

1 quart balsamic vinegar
2 cups 64% milk chocolate

Simmer the vinegar on low heat until it reduces to about 1 cup of liquid. Melt the chocolate using a double-boiler. This provides a softer heating element than direct flame or microwave. While both ingredients are warm, slowly add the vinegar reduction to the chocolate while stirring. Combine the vinegar and chocolate flavors to suit your taste.

FINAL DISH

Pre-heat oven to 425F.

Season all the quail with salt and pepper to suit your taste. In a sauté pan on medium-high heat, sear the quail for about 2 minutes per side. (Sear the breast side first). Remove pan from heat. Using either a small spatula or spoon, evenly baste the fig puree on to the breast side of the quails. Place the pan with the quail in the oven for about 4 to 5 minutes to crisp up the fig puree. Remove the quail from the pans and place them on serving plates. Drizzle the balsamic-chocolate reduction over the quail. For an appetizer, garnish with fresh arugula and diced tomatoes marinated in olive oil and herbs.

Serves 4.

Boneless Smoked Quail

6 boned quail, about 3 ounces each
2 teaspoons Lawry’s seasoning salt
2 teaspoons Ac’cent seasoning
1 teaspoon paprika
1/4 teaspoon cracked black pepper
3/4 teaspoon Old Bay seasoning

Mix spices together, adding water (about 7 to 8 teaspoons) until an almost thin consistency is reached. Be careful not to dilute seasonings too much.

Heat charcoal in a smoker or covered grill until white-hot. Sprinkle mesquite chips or pecan or hickory kindling on coals. Dip quail in sauce, then place on grill. Cover and smoke for about 25 minutes.

Serves 6

Wild Mushroom Venison Stew With Biscuits

VENISON STEW

1 poblano chile
1/2 cup clarified butter or olive oil
1 pound venison, cut into 1-inch squares
blend of 1 cup flour, 3/4 tablespoon salt, and 1 teaspoon white pepper
2 tablespoons chopped garlic
2 tablespoons finely diced red onion
2 cups burgundy
4 ounces dried porcini mushrooms
1 quart rich veal stock
2 small Idaho potatoes, chopped
1 yellow onion, julienne cut
2 ribs celery, finely diced
1 small carrot, julienne cut
1 red bell pepper, finely diced
2 dashes Tabasco
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons salt
1/2 teaspoon white pepper

Blister skin on poblano. Peel, seed, and finely dice. Heat the butter or oil in a thick-bottomed pot or pan (such as a cast-iron skillet) until it just begins to smoke, about 350 degrees. Toss venison in seasoned flour, dusting off excess. Add meat to pot and brown in small batches. When done, remove from pot and keep warm.

Add garlic and red onion to pot and sauté briefly. Add burgundy and mushrooms and reduce liquid to approximately 1 cup. Add veal stock, potatoes, the remaining vegetables, and seasonings. Bring to a boil, reduce to a simmer, and cook until the potatoes are soft. Return venison to pot.

BUTTERMILK BISCUITS

3 cups sifted all-purpose flour
1 teaspoon salt
4 teaspoons double-acting baking powder
2 teaspoons sugar
1 teaspoon baking soda
1 /2 sticks unsalted butter, cut in 1/4-inch pieces
1 1/2 cups buttermilk
2/3 cup grated Monterey jack and cheddar
1/4 cup finely chopped green onion tops

Preheat oven to 450 degrees. Sift together the dry ingredients. Cut in the butter to the consistency of coarse cornmeal. Make a well in the center of the dough and quickly mix in the buttermilk (about 30 seconds). Knead on a floured board, incorporating the cheese and onions (about 30 seconds). Pat out to 11/2 inch thickness and cut into 4-inch-diameter biscuits. Recipe makes about 24.

The last step is to finish cooking the stew in the oven for 10 to 12 minutes. You may bake all of the biscuits on a greased baking sheet at the same time or you may put some on top of the hot stew to bake. If you do the latter, be sure your stew pot or pan is shallow enough that the biscuits sit above the level of the rim while cooking. Otherwise, they will be raw in the middle.

Venison with Pistachio-Cranberry Sauce

VENISON

24 ounces venison filet, either backstrap or loin (pork loin may be used)
2 tablespoons vegetable oil
Salt and pepper to taste

Remove all membrane from meat and cut into 12 medallions. Rub with oil, salt, and pepper. Grill until medium-rare, being careful not to overcook.

PISTACHIO-CRANBERRY SAUCE

3/4 cup dried cranberries
2 cups white wine (such as Chardonnay)
2 shallots, roughly chopped
1/2 teaspoon roughly chopped garlic
1 1/8-inch slices ginger root
2 to 4 mesquite-smoked jalapeños, seeded, available from Stonewall Chili Pepper Company (800-232-2995) or in specialty stores; or canned chipotle chiles, rinsed and seeded
2 tablespoons red wine vinegar
1 cup prepared demiglace, homemade or Knorr brand
2 teaspoons butter
2 dozen pistachios
2 tablespoons dry sherry
2 tablespoons butter to finish (optional)
Salt to taste

Reconstitute cranberries in enough hot water to cover.

In a medium saucepan, combine wine, shallots, garlic, ginger,jalapeños, and vinegar and cook over high heat until almost dry. Add demiglace and cook until hot. Strain and set aside.

Melt 2 teaspoons butter in large sauté pan over medium heat and add pistachios, sherry, and cranberries with their liquid. Reduce mixture over high heat for 5 minutes or less. Add strained sauce and cook approximately 5 more minutes to reduce volume by half. Add butter to finish sauce. Add salt to taste.

Espresso-Rubbed Venison with Shiner Bock “Beer Blanc”

Beer Blanc

12 ounces Shiner Bock or any bock beer
2 shallots, finely chopped
2 cloves garlic, finely chopped
2 canned chipotle chiles, seeded if you wish and chopped
1/4 cup heavy cream
juice of 1 lime
2 sticks butter, cut into 1-inch pieces, at room temperature
salt and white pepper

In a saucepan over medium heat, reduce beer to 1⁄4 cup (takes 35 to 40 minutes). Add shallots, garlic, chipotles, and cream and simmer until volume is reduced by half. Add lime juice and continue heating until liquid returns to a simmer. While mixture is still very hot, pour into a blender and purée, adding butter one piece at a time. Season to taste. If not using immediately, keep hot in an insulated container such as a thermal pitcher.

Venison

1/4 cup finely ground espresso coffee beans
1 tablespoon sea salt
1/2 teaspoon ancho chile powder
1/2 teaspoon freshly ground black pepper
2 pounds venison backstrap or pork tenderloin
lump crabmeat, cooked (optional)

Note: Venison is available from Whole Foods and Central Market (may require advance order) or by mail from Broken Arrow Ranch, in Ingram (830-367-5871; brokenarrowranch.com). You will need a stove-top smoker such as the approximately 15-inch-by-11-inch one made by Camerons, available from Central Market, cookingfearlessly.com/store.htm (the Hudson’s Web site), or amazon.com. It comes with wood chips, but feel free to use different woods such as apple or pear or throw in a sprig of fresh rosemary or other herb you would enjoy. Smokers may be used on gas or electric ranges; if you have a flattop electric stove, consult smoker’s instruction manual.

Thoroughly combine first 4 ingredients. Coat meat with mixture an hour before smoking. Pile about 2 tablespoons of wood chips in middle of smoker pan. Place smoker drip tray over chips and put the wire rack on top of it. (Hint: To aid cleanup, spray rack with vegetable oil and spray tray as well or cover it with foil.) Put venison on rack.

Slide lid closed and center smoker on a stove burner over high heat. The wood chips will slowly burn, smoking the venison as it cooks. Continue cooking until an instant-read meat thermometer inserted in middle of venison reads 130 degrees, 15 to 18 minutes (140 degrees, 18 to 20 minutes for pork). Remove meat and let rest for 5 to 10 minutes, then cut into 1⁄2-inch slices. Fan 3 slices across each plate and top with Beer Blanc and crabmeat. Serves 6 to 8.

Two-Tone Chili - Venison and Pork

bottles dark beer (Dos Equis) or 2 cans (15 ounces each) chicken stock
Juice of 4 limes
6 tablespoons Pickapeppa steak sauce
3 pounds venison stew meat
5 slices bacon
1 large white onion, coarsely chopped
2 garlic cloves, crushed
4 tablespoons chili powder
1 tablespoon dried basil
1 pound ground pork sausage
1 tablespoon ground fennel seed
2 dried ancho chiles, seeded and finely chopped
1 can (6 ounces) chipotle chiles in adobo sauce (available at Mexican groceries), chopped (reserve sauce)
1 tablespoon apple-cider vinegar
2 tablespoons dark brown sugar
1/2 teaspoon salt
1/2 teaspoon black pepper

Combine 1 bottle beer or 1 can stock, lime juice, and 4 tablespoons Pickapeppa sauce, and pour over venison. Marinate 2 to 4 hours.

In very large skillet, fry bacon until fat is rendered. Remove bacon, and reserve. Sauté onion and garlic in bacon fat until tender. Drain marinade completely from venison, and discard. Add venison to onion and bacon fat. Brown lightly. Add chili powder and basil. Cook a few minutes longer.

In another skillet, brown sausage lightly. Add fennel, ancho and chipotle chiles, and 1 tablespoon reserved adobo sauce. Cook until sausage is done. Add pork mixture to venison. Add vinegar, sugar, salt, and pepper. Chop bacon coarsely. Add to meat. Simmer until venison is fully cooked, about 20 to 30 minutes. Add 2 tablespoons Pickapeppa and remaining beer or stock for desired consistency.

Note: This is a spicy chili; chipotles may be reduced by half. For extra-hot chili, add ground or freshly chopped cayenne or Thai pepper, to taste.

Serves 12 - 15

Roasted Duck With Picadillo Stuffing

3 cups kosher salt
1 cup packed brown sugar
4 inches canela sticks, or substitute 2 inches regular cinnamon sticks
12 whole allspice
6 bay leaves
40 peppercorns
4 five-pound ducks
kosher salt and pepper to taste
cilantro or flat-leaf parsley, for garnish

Prepare brine: Four hours to a day ahead, put first 6 ingredients and 2 gallons water in a stockpot and boil just until salt and sugar are dissolved. Cool to room temperature, then chill for at least 2 hours.

Prepare birds: Trim off and discard large, visible pieces of fat. Put ducks in brine, adding water to cover if necessary. Cover and refrigerate 4 to 8 hours. Remove, rinse, and pat dry.

Cook birds: Preheat oven to 400 degrees. Sprinkle birds inside and out with salt and pepper and prick skin in several places. Roast on rack, breast side up, for 15 minutes. Lower temperature to 350 degrees and roast until a cooking thermometer stuck in the thickest part of thigh or breast reads 165 degrees, for medium, or 170, for medium to well-done. Let rest 10 minutes before carving.

To serve, mound picadillo in center of plates. Carve ducks, slice breast meat, and arrange pieces on top. Garnish with sprigs of cilantro or parsley. Serves 6.

PICADILLO

3 tablespoons olive oil
1 cup finely diced onion
2 tablespoons minced garlic
1/2 cup seeded, deveined, and minced jalapeños
1 1/2 pounds (about 8 cups) mild-flavored exotic mushrooms, cleaned with damp paper towels and sliced 1/4 inch thick (if cost is a consideration, substitute white button mushrooms; get presliced if possible)
1/4 cup sherry vinegar
1 cup currants or diced cranberries (or less to taste)
1/2 cup shelled pistachios
1/8 to 1/2 teaspoon ground canela (or more to taste), also called Mexican cinnamon, an aromatic papery bark, available at Fiesta market; grind in a coffee grinder, or substitute 1/8 to 1/4 teaspoon regular cinnamon (optional)
1/8 to 1/2 teaspoon toasted ground cumin, or more to taste (optional)
kosher salt to taste

In a large sauté pan over medium heat, add olive oil and sauté onion for about 2 minutes; do not brown. Add garlic and jalapeños and sauté for about 30 seconds, being careful not to burn garlic. Add mushrooms and sprinkle very lightly with salt, tasting as you go, until flavor is right. Cook, stirring occasionally, until mushrooms release all their moisture, 15 to 20 minutes. As mushrooms begin to stick, deglaze pan with sherry vinegar. Add currants and pistachios and cook until currants are rehydrated. Add canela and cumin a little at a time, tasting, as they are quite distinctive

Pan-Roasted White-Winged Dove

2 green apples, such as Granny Smith, peeled and cored
1/2 large onion, peeled
2 thumb-size knobs of ginger
2 cups white vinegar
1 cup salt
1 cup sugar
juice and rinds of 2 lemons
2 tablespoons each of whole juniper berries, coriander seeds, star anise pods, and black peppercorns
24 to 36 doves (allow 4 to 6 per person)
kosher salt and pepper to taste
several tablespoons olive oil
12 or more basil leaves, for garnish (do not omit)

Note: White-winged dove are game birds not available in supermarkets. Squab may be substituted—order well ahead from Central Market or Whole Foods. Or use quail, 2 per person.

Prepare brine: Four hours to a day ahead, put apple, onion, and ginger in a food processor and lightly purée. Combine purée with vinegar, salt, sugar, lemon, spices, and 5 cups water in a nonreactive container. Cover and chill.

Prepare birds: If doves have breast bones intact, you will need to remove them. Lay each bird on a cutting board, breast side up, legs toward you. Using short strokes, cut from top to bottom of left breast, as close to the breast bone (keel bone) as possible; do not cut through to the back yet and do not remove skin. Repeat with right side. Discard keel bone. Fold breasts to each side, as if opening a book, and remove ribs from the front and back (they should come out easily); thighs and legs will still be attached. Now cut bird into halves, down center of back.

Brine birds: Place doves in brine (adding water if needed to cover), put a lid on container, and refrigerate 4 to 8 hours. Remove, rinse, and pat dry.

Cook birds: Put about 1/16 inch cooking oil in a large, heavy-bottomed sauté pan. Heat on high just until oil starts to smoke. Put pieces in pan, skin side down. Lower heat to medium. Press to flatten with a similarly sized pan and, continuing to press, cook until skin is golden brown, about 1 minute. Flip and cook other side, still pressing, until medium rare, about 1 more minute. Let rest 5 to 10 minutes, then cut each piece in half between thigh and breast.

To serve, place sweet potato disks close together on dinner plates. Arrange dove on top of disks, with legs sticking up jauntily. Drizzle with any reserved butter and a little Spiced Apple Jus, then spoon Cherry—Cocoa Nib Sauce around edge. Garnish with basil. Serves 6.

SWEET POTATOES

6 medium whole sweet potatoes, preferably garnet or Japanese satsumaimo, available at Central Market
6 garlic cloves
6 pieces ginger, same size as garlic cloves
6 tablespoons butter, cut into pieces
6 tablespoons sake
kosher salt and pepper to taste

Heat oven to 375 degrees. Prick potatoes with a knife and sprinkle each with a little salt and pepper. Place each one on a piece of aluminum foil with a garlic clove (halved), a piece of ginger (halved), and a tablespoon of butter. Drizzle with a tablespoon of sake. Seal and bake until tender, about 50 minutes. Carefully unwrap, reserving seasoned butter, if any. When ready to serve, slice into 1/2-inch disks (you may leave skins on or remove) and gently press an indentation into each disk with the back of a tablespoon.

SPICED APPLE JUS

1 cup fresh apple juice, preferably unfiltered
1 stick cinnamon
1 pod star anise
1 pinch coarsely ground black pepper
1 teaspoon Vietnamese fish sauce, preferably Squid brand, available at Asian markets (optional; do not substitute Thai or Chinese fish sauce)

Place all ingredients in a small saucepan and reduce over high heat until thick enough to coat the back of a spoon (not quite syrupy). Remove cinnamon and star anise.

CHERRY-COCOA NIB SAUCE

2 tablespoons extra-virgin olive oil
2 teaspoons sherry vinegar
4 ounces dried cherries, coarsely chopped
2 teaspoons cocoa nibs, available at Whole Foods or Central Market; grind finely using a coffee or spice grinder
2 teaspoons finely chopped garlic
2 teaspoons finely chopped shallot
kosher salt to taste

Put all ingredients in a nonreactive bowl, lightly whisk, and let stand for 15 minutes

Persimmon Flan

Persimmon Puree
1⁄2 cup sugar
1 cone piloncillo (Mexican unrefined brown sugar, available in ethnic markets such as Fiesta)
1 tablespoon lemon juice
1⁄2 stick cinnamon
10 ripe persimmons, unpeeled, stem end
cut off flat
1⁄2 cup orange juice

A day ahead, put all ingredients in a large saucepan and bring to a boil over medium heat; cook for 3 to 4 minutes if fruit is very ripe and soft, up to 10 minutes if less ripe. Pour into a glass bowl, cover, and refrigerate overnight. Purée in a food processor and pass through a sieve to remove solids.

Custard
1⁄2 cone piloncillo, finely chopped
12 ounces evaporated milk
1 cup sugar
1⁄2 teaspoon cinnamon
1 tablespoon vanilla
4 eggs
1 cup persimmon purée (recipe above)
juice of half a lemon

Place piloncillo and evaporated milk in a heavy saucepan over medium heat and cook, stirring, until piloncillo dissolves; set aside. Place sugar, cinnamon, and vanilla in bowl of an electric mixer and blend while adding eggs, one at a time, then persimmon purée. Blend in piloncillo mixture and lemon juice.

Caramel
1 cup sugar
1⁄4 cup water

Preheat oven to 350 degrees. In a saucepan, heat sugar and water over medium heat for 15 to 20 minutes, stirring, until mixture turns amber in color and reaches 325 to 355 degrees on a candy thermometer. Immediately pour 1 to 2 tablespoons of caramel in bottom of 8 four-ounce glass baking cups. Let cool briefly, then pour custard on top. Place cups in a water bath, cover with foil, and bake until a knife inserted in center of custard comes out clean, about 45 minutes. Chill before unmolding.

Makes 8.

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

Recipe courtesy Giada De Laurentiis

• 1 tablespoon olive oil, plus 1 tablespoon
  
• 2 cloves garlic, minced
• 6 sun-dried tomatoes, diced
• 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
• 1/2 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1/4 teaspoon dried thyme
• 1/4 cup (2 ounces) goat cheese
• 1/3 cup reduced-fat cream cheese
• 4 (4-ounce) center-cut pork chops
• 1 1/2 cups chicken broth
• 1/2 lemon, zested
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard

Directions

Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.

Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.

In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.

Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.

Meg's Fish Dip

5 small Mahi-Mahi fish fillets or other suitable white fish

1 onion, finely chopped

3 cloves garlic, finely minced

cayenne pepper to taste

garlic powder to taste

salt and pepper

3 thyme sprigs

2 tablespoon olive oil

1 large bar cream cheese

1/2 c wine wine

1/2 cup Pecorino Romano cheese

Saute fish in 1 tablespoon olive oil with a little salt and garlic powder until broken down. Pour into a bowl and add cream cheese and sour cream.

Saute onions in remaining tablespoon olive oil until soft. Add wine and garlic and simmer until wine is absorbed, then add to bowl with fish.

Add cheese and season with cayenne, salt, and pepper to taste.

Chicken Enchiladas with Creamy Green Sauce

Serves 6.

• 3 pounds bone-in, skin-on chicken breast halves
• Coarse salt and ground pepper
• 5 garlic cloves, unpeeled
• 1 28oz. can Las Palmas Green Chili Enchiladas Sauce
• 3/4 cup heavy cream
• 12 corn tortillas (6-inch)
• 12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
• 1/2 cup fresh cilantro, chopped (optional)
• Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Meanwhile, in a large bowl, combine salsa and cream.
• Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.
• Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.
• Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

Kelley's Lemon Margaritas

Makes 3 large or 6 small margaritas!

Equipment:
1 Margaritaville DM1000 frozen concoction maker
1 Double shot glass - preferably an "I Survived Kelley & Roroc's Wedding" shot glass
1 Metal lemon juicer/press

Ingredients:
3 Large lemons (or 6 small lemons), cut in half
2 -3 Shot glasses of simple syrup (cooled) - made of equal parts sugar and water simmered together until sugar has dissolved
3 Shot glasses of Tequila (we like Hornitos Plata 100% Agave Tequila)
1 1/2 Shot glasses of Triple Sec (we like the generic brand called De Kuyper)
ice - you might want to buy a bag!

Load the Margaritaville ice reservoir with ice and close the lid! Set the machine to "ready" and "3 drinks." Into the blending jar, juice the lemons, and add the simple syrup, tequila, and triple sec! Put the lid on the jar and place on the blending base. Flip the "Shave 'n Blend" switch to on, and watch in amazement as the Margaritaville automatically mixes the right proportion of ice with the ingredients! Serve immediately to self, spouse, and friends!

Drink and repeat the process as many times as needed until you find that lost shaker of salt!

Tortilla Pie with Chicken

From Everyday Food, April 2009

12 corn tortillas (6-inch), toasted
2 cups cooked, shredded dark-meat chicken
1 can (4 ounces) chopped green chiles
1 1/2 cups Green or Red Salsa
1 cup sour cream
1 1/2 cups Monterey Jack cheese, shredded (6 ounces)

Preheat oven to 375 degrees. In an 8-inch square baking dish, layer 4 tortillas, 1 cup chicken, cup chiles, 1/2 cup salsa, 1/3 cup sour cream, and 1/2 cup cheese; repeat once. Top with remaining tortillas, salsa, sour cream, and cheese. Bake until top is browned and bubbling, 30 to 40 minutes.

Serves 4.

Meat Loaf in a Breadbasket

This recipe is from the early 1980's--probably from the SF Chronicle; we made it a number of times for canoe trips when we lived in Minnesota. --PKS

It's not a poor man's Wellington, it's meat loaf in a breadbasket.

Wedges of meat loaf baked in a bread round make warming fare for wnter picnics.

Wrapped in an overcoat of crusty French bread, somewhat remindful of the celebrated Beef Wellington filet-in-a-wrapper, this warm, vegetable-laced meat loaf makes a satisfying and easy-to-carry entrée for cool-weather picnics. And with the help of a food processor, you can quickly prepare a meat mixture that's lean enough to bake right inside the bread.

First chop beef round or well-trimmed beef chuck in the food processor until medium-fine in texture. Then process bread crumbs, parsley, onions, and cheese in the machine, blend them with eggs and seasonings, and shape the mixture into a loaf.

Once the savory sandwich loaf is baked and wrapped in foil, it will keep warm as long as 3 hours. Serve it in wedges accompanied with a mild cheese, relishes, and wine or other beverage.

Meat Loaf in a Breadbasket

1 large round loaf (1 1/2 lbs.) French bread, 9 to 10 inches in diameter
1/2 cup milk
1 1/2 to 1 3/4 pounds beef round or chuck
1 small onion
1/2 cup packed parsley sprigs
2 eggs
2 cloves garlic, minced or pressed
1 1/4 teaspoons salt
1/4 teaspoon pepper
3/4 teaspoon each oregano leaves and dry basil
4 ounces jack or Swiss cheese
2 tablespoons soft butter

Using a long serrated knife, slice the bread in half horizontally. Pull soft bread out of both halves, leaving a 1/2-inch-thick shell. Then with the metal blade of a food processor, chop enough bread to make 1 1/4 cups crumbs, save the remaining bread for other uses. Turn crumbs into a large bowl; stir in the milk and let stand 5 minutes.

Trim excess fat from meat and cut into 1-inch cubes; you should have 3 cups. With the metal blade, chop 1 cup of the meat cubes at a time with on-off bursts until medium-fine. (Or grind cubes in a electric meat chopper.) add meat to bread crumbs.

Peel onion and cut into chunks. Place in the food processor with the parsley and process with metal blade using on-off bursts until coarsely chopped. Add eggs, garlic, salt, pepper, oregano, and basil to vegetables and process 2 seconds to blend; add to meat mixture.

Using the shredding disk, shred the cheese in the processor; add to other ingredients. Mix together all ingredients until blended. Pack meat mixture into bottom half of the bread shell; press lid firmly into place. Rub butter all over loaf.

Securely wrap loaf in a single thickness of heavy foil or a double thickness of lightweight foil. Place on a baking sheet and bake in a 350º oven for 2 hours.

Loosen foil to allow steam to escape; let stand 10 minutes. To transport, rewrap in foil and pack into a picnic basket; it should keep warm 3 hours. Cut loaf in wedges.

Serves 6 to 8

Lentil Soup with Smoky Ham

From Whole Foods Market

We really enjoyed this soup. Jim though the combination of herbs made it very balanced, but it was a little too herbaceous for me. Next time I make it I will omit the rosemary and sage. --PKS

1 tablespoon olive oil, plus more for garnish
4 cloves garlic, finely chopped
2 medium carrots, peeled and chopped
2 ribs celery, chopped
1 medium yellow onion, chopped
1/2 cup dried green lentils
1/2 cup dried French lentils
1 (14-ounce) can diced tomatoes, with their liquid
1 cup finely chopped ham
1 ham bone (optional)
6 sprigs fresh thyme, plus 1 tablespoon chopped, plus more for garnish
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon dried tarragon
1 bay leaf
2 quarts low-sodium chicken broth, divided
Black pepper to taste
Balsamic vinegar (for garnish)

Heat oil in large soup pot. Add garlic, carrots, celery and onions and cook until soft, 5 to 7 minutes. Stir in green and French lentils, tomatoes, ham, ham bone, 6 sprigs fresh thyme, dried thyme, rosemary, sage, tarragon and bay leaf. Add 1 quart of the broth then cover and simmer for 30 minutes.

Serves 8.

Stir contents of pot then cover again and simmer, adding more broth as needed to maintain a soupy consistency, 30 to 45 minutes longer, or until lentils are soft and tomatoes are broken down. Remove and discard bay leaf and ham bone then stir in chopped fresh thyme and pepper. Ladle into bowls and garnish with drizzles of oil and balsamic vinegar and thyme sprigs.

Per serving (about 13oz/366g-wt.): 160 calories (30 from fat), 3.5g total fat, 0g saturated fat, 15mg cholesterol, 420mg sodium, 22g total carbohydrate (6g dietary fiber, 5g sugar), 11g protein

Proper Chicken Caesar Salad

from Jamie Oliver

With my own versions of the classics, like Caesar salad, it's not about changing things entirely; it's about respecting the original while bigging up the flavors and textures where I can. My twists for this salad are to use chicken legs (not dry old breasts!), smoky pancetta and lovely rustic croutons to suck up all the juices. It's a lovely little salad with just a hint of attitude - and it's versatile, as you can serve it hot or cold.

P.S. Use your imagination - if you have any other unusual salad leaves, flowers or herb shoots lying around, chuck some in to make it look a little less predictable.

4 whole free-range or organic chicken legs, skin on
1 loaf ciabatta bread (about 9 ounces), torn into thumb-sized pieces
3 sprigs fresh rosemary, leaves picked and roughly chopped
Olive oil
Sea salt and freshly ground black pepper
12 thin slices pancetta or bacon
1/4 clove peeled garlic
4 anchovy fillets in olive oil, drained
3 ounces freshly grated Parmesan, plus a few shavings to serve
1 heaped tablespoon creme fraiche
1 lemon, juiced
Extra-virgin olive oil
2 or 3 heads romaine lettuce, outer leaves discarded
Preheat the oven to 400 degrees F.

Place the chicken legs in a snug-fitting roasting pan with the pieces of torn-up bread. Sprinkle with the chopped rosemary, drizzle with olive oil and season with salt and pepper. Mix with your hands to make sure everything is well coated, then lift the chicken legs up to the top, so they sit above the bread. This way, the bread will soak up all the lovely juices from the chicken, giving you the best croutons! Pop the pan into the preheated oven.

After 45 minutes the chicken should be nicely cooked. Take the pan out of the oven, drape the pancetta or bacon over the chicken and croutons, and put back for another 15 to 20 minutes for everything to crisp up. The chicken legs are ready when you can pinch the meat off the bone easily. When they're cooked, remove the pan from the oven and set it aside for the chicken to cool down slightly.

Pound the garlic and anchovy fillets in a pestle and mortar or a Flavor Shaker until you have a pulp. Scrape into a bowl and whisk in the Parmesan, creme fraiche, lemon juice and 3 times as much extra-virgin olive oil as lemon juice. Season dressing, to taste, with salt and pepper.

Pull the chicken meat off the leg bones - you can use 2 forks to do this, or your hands if you're tough like me - and tear it up roughly with the croutons and the bacon. Wash, spin dry and separate the lettuce leaves, tear them up and toss with the chicken, croutons, bacon and creamy, cheesy dressing. Scatter with some Parmesan shavings.

The Most Moist Chicken Ever

This is Paula Wolfert's method for quickly preparing very moist chicken without butter, oil or periodic basting. For the richest flavor, marinate the chicken cold in the creme fraiche for at least 6 hours.

4 chicken breasts, split or boned (you can also use a whole chicken, cut up)

salt and fresh ground pepper

1 cup creme fraiche

Clean and dry the chicken. Remove the skin if you wish. Rub each piece with a touch of salt, and lots of pepper and creme fraiche. Put the pieces into a shallow pan and cover them with the remaining creme fraiche. Let the chicken marinate cold until 1/2 hour before serving. You can marinate the chicken up to 3 days if you wish, but cover it tight to keep other refrigerator tastes out of the creme fraiche.

Preheat your broiler. Toss the chicken pieces in the creme fraiche once more. Lay them on the rack of your broiler pan, bone side down if they are unboned. You must use a rack in your broiler pan so that chicken can steam on the bottom side. Pour the creme fraiche remaining in the marinating pan over the pieces. Broil the chicken at 2 1/2 inches from the heat on one side only until many crispy, brown spots dot the surface and the bottom side of the pieces is white, 6 to 10 minutes (if I'm using whole, cut-up chicken parts with skin, I position the broiler rack about 5 inches from the heat--PKS). If you broil the chicken too close to the heat its top side will brown before the underside steams white. Serve immediately.

You can broil other cuts of chicken with this method, but you have to broil them on both sides. Do the leanest of boney side first for 4 or 5 minutes. Do not cook the lean side to crispy brown spots. Turn it over and cook the second side until it has crispy brown spots.

"This is the most moist chicken ever," says Paula Wolfert, and she recommends using this technique for quickly preparing chicken for chicken salad. You can omit the marinating, but thoroughly cover the chicken with creme fraiche. It keeps the broiling chicken moist.

Chicken, Dill and Cucumber Salad

Creme fraiche tenderizes the chicken in this cold salad, and it thoroughly melds the cucumber and dill flavor. Creme fraiche also reduces the calories and fat in the salad because it has half the fat and calories of mayonnaise.

2 medium cucumbers

1/3 cup mayonnaise

2 lemon-lime vinegar (optional)

2 teaspoons lime juice

2 teaspoons lemon juice

1/2 cup creme fraiche

3 tablespoons coarsely choppped fresh dill

1 1/2 teaspoon coarse grain mustard (e.g., Moutarde de Meaux)

2 1/2 cups cooked chicken cut into strips 3/8" x 3/8" x 2"

1/2 teaspoon salt

1 teaspoons white pepper (optional)

3 tablespoon thinly sliced scallions

1/4 cup whole roasted almonds for garnish

Clean peel, and seed the cucumbers. Wipe them dry with paper towels and then lay them on towels with the seed cavity down. Wrap paper towels tightly over the skinned surface of the cucumbers and set them aside for 10 minutes. Do not salt the cucumbers to extract their water.

While the cucumbers are draining, prepare your own mayonnaise using lemon-lime vinegar if you have it and add the lemon and lim juices (you can use prepared mayonnaise if you want to). Stir in the creme fraiche, chopped dill, and mustard. Mix all the ingredients to a smooth consistency.

Put the chicken strips into a large mixing bowl and sprinkle them evenly with salt. If you didn't broil the chicken with creme fraiche, add pepper. When the cucumbers are drained, wipe them dry again with paper towels, inside and out. Cut the cucumbers into 3/8 inch wide strips about 1 1/2 to 2 inches long. They'll be as long as the tines on a dinner fork and as wide as 3 tines. The cucumbers and chicken strips should be about the same size. Cut enough cucumber strips to equal the amount of chicken strips. Put them into the large mixing bowl with the chicken, and add the thin-sliced scallions. Add the creme fraiche-mayonnaise mixture and toss the salad in the mixture. Serve the salad on a bed of fresh greens like spinach and lettuce. Garnish with a short row of whole, toasted almonds. Makes 4 servings.

Bread, Potato, and Rocket Soup

Pain au Levain is the best bread for making Marcella Hazan's zuppa dei poveri (poor people's soup) of stale bread, potatoes, and rocket. This great recipe was one of the best of the many unaccountably left out of the unfortunate Essentials of Classic Italian Cooking, which purported to be a single-volume reissue of her first two books, The Classic Italian Cookbook and More Classic Italian Cooking.

2 cups diced peeled potatoes (can leave unpeeled if potatoes are clean)
3 cups water
1 tbsp. salt
1 bunch / 1/2 lb. rocket (arugula), preferably the sharper "wild" variety, washed and coarsely chopped
2 cups stale Acme pain au levain, crusts removed and cut in cubes
1/4 cup Trader Joe's Kalamata olive oil or other flavorful, dark green extra-virgin olive oil
freshly ground black pepper

Put potatoes, water, and salt in a big pot, bring to a boil, and cook for 15 minutes. Add rocket, cover, reduce heat, and simmer for another 15 minutes or until potatoes are done. Remove pot from heat, add bread, cover, and let sit for ten minutes. Add olive oil and pepper, correct salt, and serve.

Serves 2-3 as a main course.

Waffle Iron Reuben Sandwich

from Emeril Lagasse

4 slices rye bread
Emeril's Russian dressing, recipe follows
8 ounces thinly sliced Swiss cheese
8 ounces sliced baked ham
8 ounces sliced corned beef
1 tablespoon unsalted butter, softened
1 cup sauerkraut, as accompaniment

Preheat a waffle iron.

Place 2 slices of the bread on a flat work surface. Spread one side of each slice with the Emeril's Russian Dressing. On 1 slice of bread, stack half of the cheese, ham, and corned beef in layers. Top with the other slice of bread, dressing side down, and push together to form a sandwich.

Spread softened butter on both sides of the sandwich and place in the hot waffle iron. Cook until the sandwich is golden brown on the outside and the cheese is melted, about 5 minutes. Remove from the grill and cut into quarters. Serve immediately with the sauerkraut, and repeat with the remaining sandwich.

Emeril's Russian Dressing:
1 cup mayonnaise
1/4 cup chili sauce
1 tablespoon minced yellow onion
1 tablespoon minced celery
1 tablespoon minced parsley
1 tablespoon heavy cream
1/2 teaspoon dry mustard
1/2 teaspoon Emeril's Red Pepper Sauce, or other hot sauce
Pinch sugar
Salt

In a bowl, combine all the ingredients and whisk until well blended. Adjust the seasoning to taste. Cover and refrigerate until ready to serve.

Yield: about 1 1/2 cups

Creamed Kale

from Bobby Flay

2 pounds kale, center stalks removed (I used a bag of kale pieces from Trader Joe's)
4 tablespoons unsalted butter
1 cup heavy cream
1/8 teaspoon ground nutmeg
Salt and freshly ground pepper

Blanch the kale in lightly salted water until tender (about 5 or 6 minutes), rinse in ice water (I didn't rinse because my kale was already cut up), drain and cut into 1/2-inch ribbons. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.

Lemon Squares

It is important that both the filling and the crust be warm when assembling the bars in step 4; this ensures that the lemon curd will cook through evenly. Be sure to zest the lemons before juicing them.

CRUST
1 1/4 cups all-purpose flour
1/2 cup confectioners' sugar
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces and softened

FILLING
2 large eggs plus 7 large egg yolks
1 cup plus 2 tablespoons granulated sugar
1/4 cup grated fresh lemon zest (from approximately 4 lemons)
2/3 cup fresh lemon juice (from approximately 4 lemons (Note: if using Meyer lemons, which are smaller, you will need 8 lemons)
pinch salt
4 tablespoons unsalted butter, cut into 4 pieces
3 tablespoons heavy cream

confectioners' sugar for dusting

1. Adjust an oven rack to the middle position, and heat the oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil (use 2 pieces and lay opposite of one another to form a sling) and grease the foil.

2. FOR THE CRUST: Process the flour, confectioners' sugar, and salt together in a food processor to combine, about 3 pulses. Sprinkle the butter over the top and pulse until the mixture is pale yellow and has the texture of coarse sand, about 8 pulses. Sprinkle the mixture into the prepared pan and press into an even layer with the bottom of a glass. Bake the crust until fragrant and beginning to brown, about 20 minutes.

3. FOR THE FILLING: While the crust bakes, whisk the eggs and egg yolks together in a medium sauce pan. Whisk in the granulated sugar until combined, then whisk in the lemon zest, lemon juice, and salt. Add the butter and cook over medium heat, stirring constantly, until the mixture thickens slightly and registers 170 degrees on an instant read thermometer, about 5 minutes. Strain the mixture immediately into a bowl (to remove the zest), and stir in the cream.

4. Pour the filling over the warm crust. Bake the squares until the filling is shiny and opaque and the center jiggles slightly when shaken, about 15 minutes (rotating the pan halfway through baking).

5. Let the bars cool completely in the pan, set on a wire rack, about 2 hours. Remove the bars from the pan by lifting the foil. Cut into 16 squares, and dust with confectioners' sugar before serving.

Beef Pops with Pineapple and Parsley Sauce

Recipe courtesy Giada De Laurentiis

3 cups fresh flat-leaf parsley
2 cloves garlic, peeled
2 tablespoons red wine vinegar
1 teaspoon crushed chili flakes
1 teaspoon sugar
11/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil


For the Beef Pops:
1 1/2 pounds beef fillet, cut into 3/4-inch cubes (about 40 cubes)
1 (2-pound) pineapple, cut into 3/4-inch pieces (about 40 pieces)
20 (8-inch) wooden or bamboo skewers, soaked in water for 30 minutes
Salt and freshly ground black pepper

For the Parsley Sauce: In the bowl of a food processor, blend together the parsley, garlic, vinegar, chili flakes, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until smooth. With the machine running, gradually add the olive oil until incorporated. Place half of the mixture in a medium bowl. Place the remaining mixture in a small serving bowl. Cover with plastic wrap and refrigerate until ready to serve.

For the Beef Pops: Place the beef in the medium bowl with the parsley sauce. Toss well until the beef is coated with the mixture. Cover and refrigerate for 3 hours.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Thread the skewers starting with a piece of pineapple, then a cube of beef. Repeat with another piece of pineapple and another cube of beef. Continue with the remaining skewers. Grill the skewers for 2 to 3 minutes each side (for medium rare) or until desired doneness. Season with salt and pepper.

To serve, arrange the Beef Pops on a serving platter. Drizzle with the remaining reserved Parsley Sauce or serve the sauce on the side as a condiment.

Roasted Wood Ducks or Teal

Pluck and gut them. Preheat oven to 425 degrees. Wash the bird, then cut out the backbone with a stout knife, like a chef's knife. Salt liberally, and sear skin side in an ovenproof frying pan until it gets reasonably brown and lovely. Put the ducks skin side up in the oven-proof frying pan (cast iron is perfect) into the hot oven and cook for no longer than 15 minutes. It might take as little as 8 minutes. If you have a meat thermometer, you're looking for 135-140 degrees.

Take it out and let it rest 5 minutes. Grind pepper on them and enjoy!

San Diego Salmon Tacos

from Bobby Flay

3 salmon fillets, 8 ounces each
Canola oil
Salt and freshly ground black pepper
1/4 head green cabbage, finely shredded
2 green onions, thinly sliced
1 cup best-quality mayonnaise
1 tablespoon chipotle pepper puree
1 tablespoon fresh lime juice
1/4 cup finely chopped fresh cilantro
12 fried blue corn taco shells
Orange-Habanero Sauce, recipe follows
Directions
Preheat grill or grill pan over high heat.

Brush salmon with oil and season with salt and pepper. Grill on each side for 3 to 4 minutes. Let cool slightly and shred the meat with a fork. Place in a bowl with the cabbage and green onions.

Combine the mayonnaise, chipotle and lime juice in a small bowl and season with salt. Add the mayonnaise and the cilantro to the salmon mixture and gently fold to combine. Season with salt to taste, if needed. Divide the salmon mixture among the taco shells and drizzle each with the Orange-Habanero Sauce.

Orange-Habanero Hot Sauce:
6 cups fresh orange juice
1 habanero chile
1 tablespoon honey
Salt

Place juice and habanero in a medium nonreactive saucepan and cook over high heat until reduced to 1 cup, stirring occasionally. Remove the habanero, whisk in the honey and season with salt. Let cool to room temperature before serving.

Kelley's Easy Mock-BBQ Chicken Thighs

This makes a simple weeknight dish, or double the recipe to feed a crowd with ease!

Serves 4

8 bone-on, skin-on chicken thighs
salt
pepper
1 cup barbeque sauce (Roroc's favorite is KC Masterpiece)

Pre-heat oven to 350 degrees. Spray rectangular baking dish (13x9 inch) with non-stick spray. Trim chicken thighs of excess fat and skin (this is an important step, as I do not enjoy too much fat or skin on my chicken). Arrange chicken, skin side up, in a single layer in the baking dish. Sprinkle with salt and pepper. Use a sharp knife to make two slashes in the skin of each chicken thigh. Squirt thighs generously with barbeque sauce (2-3 tablespoons per thigh), and use the back of a spoon to spread the barbeque sauce over the top of the thigh. Bake in oven, on the middle rack (uncovered), for 1 hour. Remove the dish from the oven and turn on the broiler. Raise the oven rack to the top. When the broiler is ready, return chicken to the oven for 1 minute 30 seconds (or so) to brown the skin (be sure to keep an eye on it as this part goes fast, and you don't want to burn the chicken). Remove from oven, let rest for 3-4 minutes, and serve hot!

For a really quick meal, prepare with frozen corn and a frozen biscuit or roll!

Bourbon Blinker

This is a version of a "serious cocktail" that I enjoy drinking at the Grand Lux Cafe here in Dallas!

1 Double Old-Fashioned Glass (Morgantown Crinkle is preferred)
Small amount of Fresh Ice
4 ounces Maker's Mark Bourbon
2 ounces Pomegranate Juice
6 ounces Grapefruit Juice (fresh)


Place enough ice in the glass to loosely fill 3/4 of the way. Fill glass 1/3 of the way with Bourbon. Add a splash of pomegranate juice, until glass is 1/2 full. Then, fill the rest with grapefruit juice. Stir and enjoy!

This is officially Kelley's favorite drink! Not too sweet, and very refreshing!

Almond Paste

Makes approximately 1 pound

Simple to make and delicious--PKS

2 cups whole almonds
1 cup sugar
1/2 cup water
2 tablespoons light corn syrup
a few drops of almond extract

Cover the almonds with boiling water and let them stand for at least a minute. Slip off the skins with your fingers. If they are very stubborn, cover them again with boiling water or let them soak and remove them just a few at a time to work on.

Combine the sugar, water, and corn syrup in a pan and cook, without stirring, until the temperature is 235 degrees F. Then stir in the almond extract.

While the syrup is heating, preheat the oven to 250 degrees F. Put the peeled almonds on a cookie sheet and leave them just long enough to dry out and warm up, about 8 to 10 minutes. Then, while they're still warm, grind them in a food processor until the texture is fine and smooth. If necessary, add 1 or 2 tablespoons of water to loosen the mixture and make it easier to process.

With the food processor going, gradually pour in the syrup in a slow, steady stream. Process until the paste is uniform. Remove it from the work bowl, wrap it well in plastic wrap, and refrigerate it until needed. To make it soft and easy to work with, put it in a warm place, such as on top of the stove while the oven is on, or heat it in a double boiler or a steamer set over simmering water.

Ruth Schmidt's Cinnamon Rolls

Make a batch of enriched bread dough (white, whole wheat, or whatever you want). Let it rise until double. Degas and proceed as follows:

1. Dough is rolled out, buttered, and sprinkled heavily (hum, is that an oxymoron?) with brown sugar and cinnamon.

2. Dough is then rolled up, cut, and panned.

3. More butter is then placed on top of each roll, and then more brown sugar and cinnamon.
Proof until nearly double.

4. Bake for about 25 mins. at 375 F.

5. Turn pan upside down and drizzle stuff in bottom of pan on top.

That's the way Jim's mom has been doing it since the around 1940.

They are pretty sticky, fairly sweet, and very cinnamony. They freeze well too.

Pesto Pizza à la Amici's

Follow the directions for Pizza Margherita à la Peter Reinhart. Pipe several tablespoons of Pesto Sauce onto the red sauce before cooking.

Pesto Sauce:

1 cup basil leaves
1/2 cup olive oil
1/2 cup toasted pine nuts
4 cloves garlic, cut in thirds
1/2 cup grated Parmesan cheese
1 1/2 teaspoons lemon juice
salt and pepper to taste

Place all ingredients in a food processor or blender and pulse to combine. Sauce begins to degrade (color and flavor) after 24 hours.

Makes approx. 1 cup of sauce

Pizza Margherita à la Peter Reinhart

1/2 pre-ferment (8 oz.)

1 (28-oz.) can D.O.C. San Marzano tomatoes (my preference, but you can use any type canned tomatoes you like)

2 tablespoon plus 2 tablespoons fresh basil, rolled up and thinly sliced

5 cloves garlic, pressed

1 teaspoon dried oregano

2 tablespoon red wine vinegar

1 teaspoon kosher salt, or to taste

Take a pre-fermented pizza dough out of refrigerator two-hours before making pizza. Degas as little as possible, form into a ball, spray the ball with Pam, and place in a plastic bag on the kitchen counter (I reuse one of those vegetable bags from the grocery store).

Meanwhile make the red sauce. Pulse the can of tomatoes a few times in the food processor to achieve "crushed tomatoes". Add 2 tablespoons of the basil, dried oregano, pressed garlic, salt, and vinegar.

Any leftover sauce will keep in the refrigerator for up to one week.

Place a baking stone in the lower third of you oven. Preheat oven for at least 30 minutes before baking the pizza. When the pre-ferment has rested two hours, gently remove it from the bag, dust it heavily with flour, and gently press it into a disk about 1-inch thick. Heavily flour your knuckles, place them under the disk, and start working the dough out into a thin circle. If the dough resists during this process, just let it rest for a few minutes until it relaxes and begin working it out again. It doesn't have to end up in a circle; any shape that will fit on your stone if fine. When it is sufficiently thin, place it on a floured pizza paddle or sheet pan and thinly ladle on the red sauce starting in the center (if you use too much sauce you pizza will be soggy). Slide it onto the pizza stone and set your timer for 5 minutes. After 5 minutes, check it and see if it needs to be rotated 180º for even cooking. After about six minutes, remove it from the oven and decorate it with small balls or slices of fresh mozzarella cheese. Return it to the oven, rotating it again and cook for another 5 to 7 minutes, until sufficiently brown and crisp. Remove it from the oven, sprinkle it with a little kosher salt and remaining basil, and drizzle the whole thing with a small amount of olive oil.

Heidi's Turkey Salad with Cranberries and Almonds

A great lowfat way to use leftover turkey that is perfect in a pita, as a salad or just by the spoonful.

Diestel product: Heidi's Hens® Turkey Breast

Ingredients:
2 cups Heidi's Hens® Turkey Breast, roasted and diced
3/4 cup red onion, chopped
1/2 cup celery, chopped
1/2 cup apple, chopped
1/3 cup parsley, minced
1/3 cup dried cranberries
1/3 cup sliced almonds

Combine then add to turkey mixture in bowl:
3/4 cup plain nonfat yogurt
2 T light mayonnaise
1/4 tsp. salt

Serves 8.

Rosemary Chicken Thighs with Roast Potatoes

from WeightWatchers Momentum Cookbook

4 (1/4-ound) skinless boneless chicken thighs, trimmed
2 teaspoons olive oil
2 garlic cloves, minced
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 1/2 teaspoons dried rosemary
1 teaspoon dried thyme
3/4 teaspoon salt
2 carrots, cut into 1-inch chucks
6 small new potatoes, scrubbed and quartered

Combine the chicken, 1 teaspoon of the oil, the garlic, lemon zest and juice, rosemary, thyme, and 1/2 teaspoon of the salt in a large zip-close plastic bag. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 30 minutes or up to overnight.

Toss together the potatoes and the remaining 1 teaspoon oil and 1/4 teaspoon salt in a medium bowl. Spray a baking sheet with nonstick spray and spread the potatoes on the baking sheet. Place the potatoes and carrots in the oven and turn the oven on to 425ºF. When the temperature reaches 425ºF, remove the potatoes and carrots from the oven. Toss the potatoes and carrots, then push them to one side of the pan.

Remove the chicken from the marinade and place on the baking sheet. Discard the marinade. Roast until the chicken is cooked through and the potatoes are tender and browned, about 20 mintues.

Serves 4. Per serving (1 piece chicken and 1/2 cup potatoes and carrots): 273 Cal, 11 g Fat, 2 Fib. POINTS value: 6.

Steak Fajitas

from WeightWatchers Momentum Cookbook

1 (1 1/4-pound) flank steak, trimmed
1/2 teaspoon salt
2 teaspoons canola oil
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 onion, thinly sliced
2 garlic cloves, minced
1/4 teaspoon black pepper
4 (7-inch) whole-wheat tortillas, warmed
2 tablespoons taco sauce

Spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat. Sprinkle the steak with 1/4 teaspoon of the salt. Place the steak on the grill pan and cook until an instant-read thermometer inserted into the side of the steak registers 145º F for medium-rare, about 5 minutes on each side.

Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the bell peppers, onions, and garlic; sprinkle with the remaining 1/4 teaspoon salt and the black pepper. Cook, stirring, until softened, about 8 minutes.

Transfer the steak to a cutting board and let stand 5 miutues. Cut the steak across the grain into 20 slices.

Lay the tortillas out on a work surface and top evenly with the steak, onion, and bell peppers; drizzle with the taco sauce. Fold the tortillas in half.

Serves 4. Per serving (1 fajaita): 375 Cal, 15 g Fat, 4 g Fib. POINTS value: 8.

Potato-Watercress Soup

from WeightWatchers Momentum Cookbook

2 teaspoons olive oil
1 onion, chopped
4 Yukon Gold potatoes, peeled and coarsely chopped
1 bunch watercress, tender sprigs only
4 cups reduced-sodium chicken broth
1 cup fat-free halfand-half
1/2 teaspoon salt
1/8 teaspoon black pepper

Heat the oil in a large nonstick saucepan over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the potatoes, watercress, and broth; bring to a boil over medium-high heat. Reduce the heat and simmer, covered, until the potatoes are tender, about 15 minutes; let cool 5 minutes.

Puree the potato mixture, in batches, in a blender. Return the soup to the saucepan and stir in the half-and-half, salt, and pepper. Cook over medium heat until heated through, about 4 mintues.

Serves 4. Per serving (about 1 1/4 cups) 230 Cal, 3 g Fat, 4 g Fib. POINTS value 4.

Cod with Tomato-Oregano Sauce

from WeightWatchers Momentum Cookbook

This recipe is written for a microwave, but I made it on the stove and it turned out fine. --PKS

2 teaspoons olive oil
2 scallions, chopped
1 garlic clove, minced
1 (14 1/2-ounce) can diced tomatoes
8 kalamata olives, sliced (optional)
1/4 teaspoon dried orregano
4 (6-ounce) cod fillets, skinned
1/2 teaspoon salt
1/4 teaspoon black pepper

Stir together the oil, scallions, and garlic in a large shallow glass bowl or casserole dish. Cover the bowl with plastic wrap and poke a few hole in the plastic. Microwave on High until fragrant, about 1 minute. Stir in the tomatoes, olives, if using, and oregano. Cover and microwave on High until the flavors are blended, about 3 mintues.

Spray a shallow microwavable dish with nonstick spray. Place the cod in the dish in one layer. Sprinkle the fish with the salt and pepper. Cover the dish with wax paper and microwave on High until the fish is jus opaque in the center, about 6 minutes. Spoon the tomato sauce over the fish.

Serves 4. Per serving (1 piece cod and 5 tablespoons sauce): 194 Cal, 6 g Fat, 1 g Fib. POINTS value: 4.

Best-Ever Country Captain Chicken

from WeightWatchers Momentum Cookbook

2 teaspoon canola oil
1 1/4 pounds skinless boneless chicken breast, but into 1-inch pieces
1 large onion, chopped
1 Granny Smith apple, peeled, cored, and diced
1 green bell pepper, chopped
1 tablespoon minced garlic
1 tablespoon minced peel fresh ginger
1 tablespoon Madras or Tone curry powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 (14 1/2-ounce) can diced tomatoes
1 cup reduced-sodium chicken broth
1/4 cup dark raisins
1 tablespoon sliced or slivered almonds, toasted

Heat 1 teaspoon of the oil in a nonstick Dutch oven or large pot over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 6 minutes. Transfer to a plate.

Add the remaining 1 teaspoon oil to the Dutch oven and reduce the heat to medium. Add the onion, apple, bell pepper, garlic, and ginger; cook, stirring, until the vegetables are softened, about 5 minutes. Stir in the curry powder, cinnamon, and salt; cook, stirring, 1 minute longer.

Return the chicken to the Dutch oven along with the tomatoes, broth, and raisins; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the flavors are blended, about 15 mintues. Serve sprinkled with the almonds.

Serves 4. Perserving (about 1 1/2 cup stew): 309 Cal, 8 g Fat, 4 g Fib. POINTS value 6.

Smoked Turkey, Carrot, and Raisin Salad

from WeightWatchers Momentum Cookbook

1/3 cup reduced-fat mayonnaise

1 teaspoon grated lemon zest

1 tablespoon lemon juice

1/2 teaspoon salt

1/8 teaspoon black pepper

1 (6-ounce) piece smoked turkey breast, diced (you can also use cooked chicken breast)

6 carrots, shredded (about 3 cups)

1/3 cup dark raisins

8 cups lightly packed baby romaine

1/4 cup coarsely chopped peanuts

To make the dressing, whisk together the mayonnaise, lemon zest and juice, salt, and pepper in a large bowl.

Add the turkey, carrots, and raisins to the dressing; toss to coat.

Divide the salt greens evenly among 4 plates. Top with the turkey mixture and sprinkle evenly with the peanuts.

Serves 4. Per serving (about 3 cups): 199 Cal, 2 g Fat, 4 g Fib. POINTS value 4.

Chicken and Roasted Pepper Sandwiches

from WeightWatchers Momentum Cookbook

1/4 cup light cream cheese, softened

2 teaspoon grated lemon zest

1/2 teaspoon Italian seasoning or dried oregano

1/4 teaspoon black pepper

8 thin slices whole-wheat bread

1 1/2 cups shredded deli roast chicken breast

1/2 cup roasted red pepper, thinly sliced

8 large fresh basil leaves

Mash together the cream cheese, lemon zest, Italian seasoning, and black pepper in a small bowl.

Spread the cheese mixture evenly over 4 slices of the bread. Layer evenly with the chicken, roasted red pepper, and basil. Cover with the remaining slices of bread. Cut each sandwich in half.

Serves 4. Per serving (1 sandwich): 246 Cal, 7 g Fat, 4 g Fib. POINTS value 5.

Grilled Chicken with Raspberry and Goat Cheese Salad

from WeightWatchers Momentum Cookbook

4 (1/4-pound chicken cutlets)

3/4 teaspoon salt

1 (7-ounce bag mixed baby salad greens

2 tablespoon raspberry or red-wine vinegar plus 2 teaspoons olive oil, or 2 tablespoons Cindy's Raspberry Nectar Vinaigrette

1/4 teaspoon black pepper

1/2 cup crumbled soft (mild) goat cheese

2 (6-ounce) containers raspberries

3 scallions, thinly sliced

Spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat, or just use a nonstick frying pan. Sprinkle the chicken with 1/2 teaspoon of the salt. Place the chicken on the pan and cook until cooked through, about 3 minutes on each side.

Meanwhile, toss together the salad greens, vinegar, oil (or purchased vinaigrette), the remaining 1/4 teaspoon salt, and the pepper until coated.

Add the goat cheese, raspberries, and scallions to the salad and gently toss to combine. Divide the salad evenly among 4 plates. Have the cutlets and place 2 pieces on top of each salad.

Serves 4. Per serving (1 chicken cutlet and 2 cups salad): 252 Cal, 10 g Fat, 5 g Fib. POINTS value 5.

Chicken and Rice with Bell Peppers

Adapted from WeightWatchers Momentum Cookbook

I used regular brown rice; it took about 40 minutes to cook and I added some additional water after 20 minutes. We enjoyed this dish very much. --PKS

2 teaspoons olive oil

4 (5-ounce) skinned bone-in chicken thighs, trimmed

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

2 red bell peppers, diced
2 green bell peppers, diced

1 onion, finely diced

3 garlic cloves, minced

1 cup brown rice

1 (14 1/2-ounce) can diced tomatoes

1 cup water

Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with the oregano, 1/4 teaspoon of the salt, and the black pepper. Add the chicken to the skillet and cook until browned, about 3 minutes on each side. Transfer to a plate.

Add the remaining 1 teaspoon oil to the skillet. Add the bell peppers, onion, and garlic; cook, stirring frequently, until the vegetables begin to soften, about 4 minutes. Add the rice and cook, stirring, 1 minute longer. Add the tomatoes, water, and the remaining 1/4 teaspoon salt; bring to a boil. Reduce the heat and simmer covered, until the rice is tender, the liquid is absorbed, and the chicken is cooked through, about 20 to 40 minutes longer depending on the type of rice used.

Serves 4. Per serving (1 chicken thigh and 1 1/3 cups rice mixture): 422 cal, 10 g Fat, 6 g Fib. POINTS value: 8.