FETA CHEESE VINAIGRETTE

Every now and then you have to mix up your salad dressings. Vinaigrettes are the dressings of choice and are usually prepared with lemon flavors, dijon mustard flavors, the traditional balsamic vinegar...and so on and so on. Using a good extra virgin olive oil is very important in dressings.

Surprise your guests and spice it up a bit with a creamy feta vinaigrette. This is very smooth and tangy at the same time.

Ingredients:

3 ounces feta cheese preferably French, crumbled
2-1/2 tbl red wine vinegar
1 tbl water
1/2 tsp dried oregano
1/4 cup + 1 tbl extra virgin olive oil
Salt
Ground pepper

In a food processor, pulse the cheese with the vinegar, water, oregano and oil until smooth. Seasonn with salt and pepper.

Another fast recipe from your favorite food blogger!!!!????? Haha

Serve this tangy dressing over grilled vegetables, shrimp, cucumber, spinach, tomato salads or in your favorite potato salad recipe.

ENJOY!


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FRIDAY COCKTAIL - REDHEAD IN BED

Apologies to Steve if I am late with this Friday's cocktail. I got the impression you were starting "pretty" early today?????

Another refreshing summer time drink that incorporates fresh seasonal strawberries....

This makes about 10 drinks so hold on to your hats!!!!!!

Ingredients:

3 lbs strawberries cleaned and coarsely chopped

2/3 cup sugar

1/2 cup + 2 Tbl citrus VODKA

1/4 cup fresh lime juice

Ice

1/3 cup chilled Riesling

In a bowl, toss the strawberries with the sugar and let stand, stirring occasionally until the strawberries release their juices - about 10 minutes......

(Have a glass of the Riesling while you wait)

In a blender, combine half each of the strawberries and their juices, the vodka and lime juice with with 1 cup of ice and puree. Pour into a pitcher. Repeat with remaining strawberries and juices, vodka and lime juice with another cup of ice. If you have an industrial blender or food processor or are just making a smaller batch there is no need to divide.

Fill 10 collins size glasses (slightly smaller than a pint glass) halfway with ice. Pour the drink into the glasses. Top each with a 1/2 Tbl Riesling and serve.

Sounds super sweet, but the citrus vodka and lime even things out!

Happy Weekend....My kids are coming to visit - HURRAY!!!!

ENJOY!

STRAWBERRIES AND BUTTERMILK ICE AND BALSAMIC VINEGAR

It's definitely berry season!!!! I am not much of a fruit person, but fresh ripe berries are addictive for me.

This recipe, made notable by Napa pastry chef Deanie Fox, combines the berries with a granita. Making a granita is very simple but time consuming. From beginning to end this dessert takes a little more than 3 hours, but most of the time is spent waiting for the granita to freeze. Very much worth the wait, so plan ahead.

Ingredients:

3-1/2 Tbl sugar
1-1/2 Tbl fresh lemon juice
1 cup lowfat buttermilk
1 pint strawberries cleaned and quartered
1/2 tsp grated lemon zest
1 tsp aged balsamic vinegar
sprigs of fresh tarragon for garnish

In a bowl, whisk 1-1/2 Tbl of sugar and 1/2 Tbl lemon juice until the sugar is dissolved. Whisk in the buttermilk and pour into a shallow baking dish. Freeze until firm, whisking every 30 minutes for about 3 hours.

In a bowl, toss strawberries with 2 Tbl sugar and 1 Tbl lemon juice. Add the lemon zest and vinegar. Let stand for 30 minutes.

Spoon the berries and any juices into glasses. Using a fork, scrape the buttermilk granita into fluffy crystals and spoon over the strawberries. Garnish with the tarragon.

Very refreshing in the hot summer weather!
ENJOY!

SMOKY GLAZED ASPARAGUS

Today's afternoon barbecues have gotten a bit more upscale than the ol' Oscar Mayer hot dog or "hockey puck-like" burgers. We are grilling fish and vegetables and even fruits.

I love asparagus and this recipe really raises the bar. In 2009, Food and Wine magazine voted Nate Appleman best new chef. This is his recipe which coats the asparagus with a lemony "mayonnaisy" marinade before grilling. The mayo almost forms a crust...so good!

Ingredients:

1/2 cup mayonnaise

1/4 cup olive oil

3 tbl lemon juice

1 garlic clove crushed

1 tbl sweet smoked paprika

2 tsp salt

1 tsp cumin seeds

I lb thick asparagus peeled

In a shallow dish, whisk the mayonnaise with the oil, lemon juice, garlic, paprika, salt and cumin. Add the asparagus and toss. Let stand for about 30 minutes.

In the meantime, light your grill. Grill the asparagus over moderate high heat. Turn to cook all sides about 6 minutes.

Great with steak, fish, chicken...whatever you have!

ENJOY!

MOM'S FAVORITE - SHRIMP AND BROCCOLI

Mom's favorite dish and I plan to make it for her when she visits soon.

Shrimp is usually sold by "count". The count suggests about how many shrimp you will get if you order a pound. So if you buy 21-25 count, expect 21-25 shrimp. If you buy 31-50 count the shrimp are obviously smaller. For this recipe I try to use the 21-25 count at a minimum. For my Mom, I would easily go for the 16-18 count since they are the star of the meal.

Ingredients:

2/3 cup clam juice

1 tsp cornstarch

2 tbl minced garlic

2 tbl olive oil

1 lb raw peeled and deveined shrimp

4 cups broccoli chopped

2/3 cup water

2 tbl fresh basil chopped

1 tbl lemon juice

red pepper flakes

salt

pepper

In a bowl., combine and whisk the clam juice, 1 tbl garlic and cornstarch. Set the bowl aside.

Heat 1 tbl olive oil in a pan. Add 1 tbl garlic and red flakes to taste. Cook about 30 seconds. Add the shrimp and a pinch of salt. When the shrimp is pink on all sides use a slotted spoon and remove them from the pan to a bowl.

Add 1 tbl olive oil to the same pan and add the broccoli. Season with salt and pepper. Cook for about a minute. Add the water and cover the pan. Cook the broccoli until it is tender but still crispy. Using the slotted spoon remove the broccoli from the pan and add it to the shrimp bowl.

Add the clam juice mixture to the pan.. Cook over medium high heat for about 3-4 minutes. Stir in the basil and lemon juice and season with salt and pepper. Add the shrimp and broccoli back to the pan and heat through. Serve over rice or pasta.

A nice crusty bread... a glass of chardonnay...total comfort food!

ENJOY!

ROOT VEGETABLE AND CHEESE GRATIN

Get that "yuk" look off your face now!!!! Root vegetables have such great flavor, very healthy and I doctor this recipe up to give it a little extra kick. I think many of us walk right by the squash, rutabagas and sweet potatoes simply because we don't know what to do with them...

Well don't walk by these vegetables again...this is delicious!

Ingredients:

2 large sweet potatoes peeled

1 butternut squash peeled

1 medium rutabaga peeled and halved lengthwise

1 (8 oz) jar artichokes drained

2-3 large roasted red peppers diced

2/3 cup chicken broth

1/4 cup heavy cream

3/4 cup panko bread crumbs

1/2 cup shredded fontina cheese

1-1/2 tbl olive oil

salt

pepper

Preheat oven to 375 degrees

Slice the potatoes and squash lengthwise on a mandoline or slicer. If you don't have those, slice them with a knife as small as you can. Slice the rutabaga crosswise very thin. Use butter or cooking spray to grease a 13 X 9 pan. Layer half the potatoes in the dish with a bit of an overlap. Season them with salt and pepper. Top with half the rutabaga, squash, artichoke and peppers. Season with salt and pepper. Repeat layering until all vegetables are in the pan.

Pour the broth over the vegetables. Cover with tin foil tightly and bake for one hour until vegetables are fork tender. Remove the foil and pour in the cream. Bake 30 minutes until the liquid is thickened.

Preheat the broiler. Mix the panko, oil and cheese. Sprinkle this mixture over the gratin. Broil for about 2 minutes until golden. Let rest for about 10 minutes.

Mostly healthy, perfectly delicious

ENJOY!

EGGPLANT AND SAUSAGE STUFFED SHELLS

I love stuffed shells..so much easier to stuff than a manicotti or cannelloni noodle. You can stuff them with just about anything. In this recipe you could substitute chicken or beef for the sausage and it calls for spinach and you all know I don't like spinach. I use finely diced or shredded zucchini instead. As always try what you like!!!!

Ingredients:

4 tbl olive oil
3/4 lb Italian sausage meat (no casings)
4 large shallots chopped
4 tbl minced garlic
1 large eggplant chopped into 1/2 inch cubes
salt
crushed red pepper
1/2 cup mascarpone cheese
2/3 cup spinach (thawed and drained well) or shredded zucchini
1 cup parmesan cheese
1 pkg large shells (about 18-20)
28 oz can San Marzano crushed tomatoes
3 cups heavy cream
1/4 cup chopped basil
4 oz grated fontina cheese

Preheat oven to 350 degrees

In a saucepan heat 2 tbl olive oil. Add sausage saute until cooked through. Add half the shallots and the eggplant (If using zucchini instead of spinach add it here). Season with salt and red pepper flakes. Cook until the vegetables are soft. Add half the garlic and cook one minute. Remove pan from heat and let cool.

Add mascarpone cheese, spinach and half the parmesan cheese to the cooled vegetable mixture. Cook shells according to package directions but not quite el dente. They will cook more in the oven. Drain and pat dry. Grease a 13 X 9 pan. Stuff shells with vegetable mix and place in the pan like the picture above.

For the sauce, heat remaining olive oil in a pan. Add the rest of the shallots and cook until soft. Add the rest of the garlic. Stir in tomatoes and season with salt and red pepper flakes. Add the heavy cream and reduce the sauce by about 1/3 - about 20-30 minutes. Add basil to the sauce.

Pour the sauce over the shells and sprinkle them with parmesan and fontina cheese. Cover the pan with foil and bake for 45 minutes. Remove the foil and bake 15 more minutes until bubbly and the cheese and sauce are light golden brown. Let is rest for 10 minutes and serve.

A nice garden salad and some crusty bread - PERFECT!!!!
ENJOY!

FUN WEEKEND SORRY FOR THE DELAY - BE BACK LATER TODAY

ENDIVE LEAVES STUFFED WITH CAESAR SALAD

This simple appetizer is so pretty and delicious. The presentation is beautiful and it really is simple to eat as finger food. They are a nice alternative to the typical cold appetizers of cucumber rounds with cream cheese, cheese plates and antipasto salads. It is especially refreshing if you pair it with a more heavy Italian dinner of big pastas like lasagna.

As a short cut I buy good store bought croutons preferably from a bread store or Whole Foods Market-type place. But you can toast your own with bread cubes in olive oil with salt and pepper in the oven for about 10 minutes.

Ingredients:

Croutons
Caesar dressing (recipe on this blog)
Belgian endive leaves
Parmesan cheese grated

Depending on the size of your party and the size of the endive you will need to determine how much endive to buy. You should prepare at least two per person.

Trim the ends of the endive and remove the largest leaves. Clean them and set aside. Stack the remaining cleaned leaves and chop to 1/2 inch squares. Toss the chopped endive with the dressing. Spoon this salad into the large endive leaves. Garnish with the croutons and parmesan cheese.

Super simple, but should be served immediately as you do not want the dressing to wilt the endive.

Might have to make these again this weekend...guests coming!!!!
ENJOY!

DOWN EAST LOBSTER CHOWDER

This is another great recipe from Ellen. Thank you!!!!! When you are in Maine the only way to go is shellfish and the most succulent shellfish is Maine Lobster....so wonderful!!! This lobster chowder has a lighter broth, not like the thick clam chowders you are used to.

You will need 4 cups of liquid for this recipe. If you are steaming your own lobsters SAVE THE COOKING LIQUID it will add the best flavor to your chowder. Also reserve one cup of the cooking liquid you get when you boil the potatoes. If you are short on liquid, make up the difference with water.

Ingredients:

3 medium Yukon Gold potatoes cubed to 1/4 in

10 oz cooked lobster meat coarsely chopped

4 ears of corn, kernels cut off cob

3 cups lobster cooking liquid

1 cup potato cooking liquid

1/2 cup heavy cream

1 Tbl parsley or thyme

salt

pepper

Fill a large pot with water. Bring it to a boil and add some salt. Add potatoes and reduce heat. Let simmer about 8-10 minutes until potatoes are tender.

In another large pot, bring lobster cooking liquid and a pinch of salt to a boil. Add the corn and simmer about 2 minutes. Transfer the potatoes to the corn mixture and add 1 cup of potato cooking liquid.

Add the lobster and any extra juices you get when you remove them from the shells and coarsely chop the meat. Stir in the cream and cook until it begins to bubble. Add pepper, parsley or thyme and taste. Season if necessary.

Couldn't be easier....Great served with chowder crackers or a wedge of nice crusty bread!!!!

ENJOY!

WEDNESDAY COCKTAIL - HOT NANTUCKET NIGHT

I know it isn't Friday, but I am on vacation and

cocktails are on the brain!!!!

Here is yet another from Boston!!!

Woodward at Ames

One Court Street, Boston

$14

Ingredients:

1-1/2 oz Don Julio tequila

1 oz agave nectar

1/2 oz lime juice

a slivered slice of a jalapeno pepper

2 fresh cranberries

Muddle the cranberries in the bottom of a shaker and add to shaker all ingredients with ice except pepper and serve with pepper garnish!!! Of course the bartender will kick it up a notch if this isn't hot enough.

Bartender "English Bull" Codman says "I love hot stuff. I always have a bottle of Sriacha and Franks Red hots in the frig....the fresh muddled cranberries are acidic, the agave nectar sweet and jalapeno hot!"

BOTTOM LINE: It's all about balance here. The cleverly named drink is a bit on the back of the tongue but doesn't burn on the way down.

MY BOTTOM LINE: I have a lot of friends who like hot stuff and would love this!!! I would choose one of their other drinks the Polished Passion drink ($14)...vodka, passion fruit juice, cinnamon, honey and chili flakes.

Tropical and savory!

ENJOY!

SUMMER FUN WITH BERNIE SEE YOU TOMORROW

be inspired!
ENJOY!

STRAWBERRY-WATERMELON SMOOTHIE WITH GINGER

Another hot one at the beach, so here is my last summer smoothie!!!!! If you are in the mood to add a little bit more health benefit to these smoothies, try a little of the following ingredients to boost your electrolytes, antioxidants and alphalynolenic.

Coconut Water (not milk) boosts your electrolytes and adds a lot of potassium
Acai Puree is loaded with antioxidants, minerals, fiber and vitamins A and C
Flaxseed Meal has alphalynolenic which promotes heart health and has cholesterol reducing fiber


For this great smoothie:

Combine
3 cups cubed seeded watermelon
2 cups cubed strawberries (stems removed)
1-1/2 tsp finely grated fresh ginger
1-1/2 tsp fresh lime juice
Lots of good vodka
crushed ice


Blend in a food processor or blender until smooth. Add a little of any other ingredient listed above to at least make you feel better about the glorious VODKA!
ENJOY!

TOOK THE WEEKEND OFF - BE BACK LATER TODAY

FRIDAY'S COCKTAIL - DARK AND SLIGHTLY OVERCAST

Again a Boston Globe suggestion....The Dark and Slightly Overcast libation can be slowly summer-sipped at:

Savant Project

1625 Tremont Street

Boston

Manager Maureen Hauteniemi says "All the cool hipster bars have Dark and Stormies, this is our take on the standard drink". A Dark and Stormy is rum and ginger beer.

Recipe:

Peach-infused Rum

Ginger Beer

Lime garnish

In a glass with ice, pour in ginger beer about 3/4 up the glass, top with peach rum and garnish with lime. Very refreshing and sweet.

Bottom Line: Smooth sailing. The peach flavor plays nice with the ginger beer for a subtle twist on the classic seaside sipper.

MY BOTTOM LINE: I only know one person who likes ginger beer, which by the way is not beer. I am wondering if he or Kathy is reading this. I am sure he would love this since he used to drink rum and cokes...need I say more...(yuk!). I am only going with this since it IS Friday and it IS cocktail hour(s) for ME!

ENJOY!

WHISKEY-CHEESE FONDUE

Can anyone say WHISKEY IT UP A NOTCH! This recipe made famous by a Brooklyn chef adds the great kick of whiskey. I love fondue and this is fabulous. Fondues make such great entertainment conversation and should definitely be enjoyed at home!

Ingredients:

1 lb extra sharp cheddar cheese- shredded
1/2 lb Monterey Jack cheese - shredded
2 tbl cornstarch
2 cloves garlic halved
1 cup dry white wine (YES!)
3 tbl whiskey
salt
pepper
Assorted crusty bread, apples and whatever floats your fondue cut in cubes

In a bowl combine cheese and cornstarch. Rub the garlic on the inside of a medium sauce pan and discard. Add the wine to the sauce pan and bring to a simmer. Add the cheese mixture in several batches whisking constantly over medium heat. Let each batch of cheese melt before adding the next. Pour in the whiskey and stir just until it begins to bubble about 2-3 minutes. Season to taste. Serve with the breads, fruits and vegetables of your choice.

You can always follow this with a chocolate fondue...!!!!!
ENJOY!

ELLEN'S STRAWBERRY SALAD

Yes another great recipe from my dear friend Ellen. As all summer fruits and vegetables are at their best, mixing them in great summer salads are always great and appreciated on these hot days. Ellen says every time she makes this salad it is always A BIG HIT!

Adding a nice ciabatta or other italian bread or even nice sliced toasted tortillas makes it more of a meal.

Ingredients:

Salad

2-1/2 cups sliced strawberries

6 cups field greens

1/2 cup walnuts

1/2 cup shredded Monterey Jack cheese

1/2 cup shredded Cheddar cheese

Dressing

1/2 cup vegetable oil

1/3 cup sugar

1/4 cup red wine vinegar

1/4 tsp paprika

1 tsp garlic powder

1/2 tsp pepper

Mix all salad ingredients in a large serving bowl. In a small bowl mix together all dressing ingredients and pour over the salad. Gently toss and serve.

A nice summer treat!

Thanks Ellen!

ENJOY!

TOMATO, PROSCUITTO AND GRUYERE SANDWICHES

A fabulous twist on the grilled cheese sandwich, this upscale treat made famous by Swiss-born chef Daniel Humm, combines everything about a traditional grilled cheese but brings it up a notch with a little white wine, a dash of kirsch, gruyere cheese and prosciutto.

Kirsh is a cherry flavored liqueur. If you can't find it or don't want to make the investment you can leave it out or try a dash or maraschino cherry juice. This cherry flavor helps the melted Gruyere taste more like a Swiss fondue.


Preheat oven to 400 degrees

Ingredients:

Four 1-inch thick slices of white bread
2 tbl olive oil
1 clove of garlic peeled
1 tsp dry white wine
1/2 tsp kirsch (optional)
2 oz sliced prosciutto
1 beefsteak tomato peeled and thinly sliced
1/2 lb Gruyere cheese sliced thin
salt
fresh ground pepper
paprika


Brush the bread on both sides with the olive oil and place on baking sheet. Toast in the oven for 10-15 minutes turning once, until golden brown and crisp, but soft on the inside.
Rub each slice of toast with the garlic clove on one side. In a bowl combine white wine and kirsch and sprinkle over garlic side of toast. Top each with a slice of prosciutto and a slice of tomato and light sprinkle of salt. Then top these open face sandwiches with the sliced Gruyere...lots of it...!!!!!

Preheat the broiler and broil close to the heating element. Watch closely so the cheese gets bubbly but does not burn. Top with a shake of pepper and paprika.

These are great for a snack or cut into smaller pieces as an appetizer. They are great for lunch with a nice fresh side salad. And as always a nice glass of Chardonnay or a Pinot Gris makes the meal perfect!

ENJOY!

MANGO AND PASSION FRUIT SMOOTHIE

More summer fun!!!! Now that farmer's markets are in full swing and all the fruits we love are flowing into our stores, it's definitely time for a summer fruit smoothie.

This recipe calls for coconut water, not to be confused with coconut milk. It's high in electrolytes and potassium....which by the way helps cure the dreaded hangover!!!! Much better for you than a gatorade drink although the smoothie is a bit of the hair of the dog with the Vodka!!!!

Ingredients:

2 cups cubed peeled mango

2/3 cup strained passion fruit juice (about 8 passion fruits), discard the seeds

1/4 cup coconut water( Vita Coco)

1 tsp honey

Good vodka YOU POUR

2 cups crushed ice

Combine all ingredients and blend until smooth in a food processor or blender!

Congratulations Spain

Happy Sunday

ENJOY!

EASY SUMMER FETTUCCINE ALFREDO

I blogged this yesterday but forgot to post it to my blog page...obviously too much beach for me....

This fettuccine couldn't be easier, four ingredients and salt and pepper! The sauce is silky smooth and delicious with fresh ricotta and grated pecorino. The pecorino adds better flavor than parmesan so don't substitute.

Ingredients:

1 box fettuccine pasta

1 cup whole milk ricotta cheese

1/2 cup finely grated pecorino and extra for serving

1/4 cup chopped fresh basil

salt

pepper

In a large pot cook pasta according to package directions and reserve 3/4 cup hot pasta water. In the same pot add ricotta, pecorino and hot pasta water stir until smooth. Add fettuccine and basil and season with salt and pepper. Serve with extra cheese

How simple is that....just delicious!

ENJOY!

FRIDAY COCKTAIL - CONEY ISLAND STRONG MAN

Yes, they call it the Coney Island Strong Man....not sure why. This cocktail is being blogged for.. "you know who you are"

The Coney Island Strong Man is a signature drink at Coppa's located at 253 Shawmut Ave., Boston, MA and costs $9.00.

Sounds ever so strange to me, but I think it just might work. This is the actual picture of the cocktail at Coppa's and I do love the glass.

The general manager at Coppa's says " It's something that people haven't seen before.... A lot of people squeeze lime or lemon in their beer anyway. This does all that for you, but we mixed in a little extra booze in there to get the job done."

BOTTOM LINE: Chartreuse makes everything better and the lager here explodes with sweetly herbaceous goodness!



Ingredients:

1 oz yellow chartreuse
1 oz green chartreuse
3/4 oz lemon juice
1 Miller High Life Pony
Serve on the rocks in a tall mug (above)

MY BOTTOM LINE: Ya it's something people haven't seen before and maybe for a REASON????? Anything you add a little extra booze to MUST be good. To call a Miller High Life Pony a HERBACEOUS LAGER is a BIGGGGGGG stretch don'tcha think?????

But as always, I'll give it a go!
Happy Friday, Bernie
ENJOY!

GREEN CHILE AND AVOCADO SAUCE

So it's the last day for Grilling Sauces and of course we couldn't leave good ol' chicken out. This sauce adds so much flavor to chicken....which we all know needs a lot of help!!! I love the smoothness of the avocado mixed again with some chiles and fresh lime juice. So hard to figure out what to put on BBQ chicken except BBQ sauce, so here's a great alternative. This sauce can be made 2 days ahead and kept in the refrigerator.

Ingredients:

1 avocado quartered and pitted but skin left on for grilling

1 small onion quartered

2 tomatillos husked and halved

4 garlic cloves

1 jalapeno seeded and quartered

1 poblano chile seeded and quartered

Place all ingredients on skewers and brush with olive oil. Put the skewers on a hot grill and cook until ingredients get charred spots, about 15 minutes. Let cool. Remove the skin from the avocado and place all ingredients in a blender or food processor.

Add:

1/4 cup cilantro leaves (I don't like cilantro so I use Italian parsley)

1/4 cup water

2 tbl fresh lime juice

Blend until smooth and season with salt and pepper. Serve alongside some nice grilled chicken breasts. So now you have a sauce/salsa for steak, pork chops and chicken. You will wow your company with these superflavorful accompaniments!!!

Happy Grilling!

ENJOY!

PINEAPPLE AND RED CHILIE SALSA

It's Day Two for Grilling Sauces. Today's salsa should be paired with nice grilled pork chops. Remember when using wooden skewers soak them in water for at least 30 minutes before putting the ingredients on them and placing them on the grill. This salsa can be made up to 3 days ahead and refrigerated. This salsa is delicious and the combination of the sweet pineapple and the spice of the red chile compliment each other perfectly!!!

Ingredients:

1 small onion quartered

1/2 lb plum tomatoes halved lengthwise

4 garlic cloves peeled

1/2 lb fresh pineapple cut into 8 pieces

1 red pepper quartered

1 fresh red chile like cayenne

Place all the ingredients on the skewers and brush them with olive oil. Cook on your grill at high heat. Turn occasionally until the fruit and vegetables are charred in spots. Let cool and place ingredients in a blender or food processor.

Add:

12 mint leaves

1/4 cup water

2 tbl fresh lime juice

Puree all the ingredients until smooth and season with salt and pepper. Serve alongside nice thick grilled pork chops.

Happy Grilling!...Keep Cool!!!

ENJOY!

SMOKY GRILLING STEAK SAUCE

Tis the grilling season...steaks, hot dogs, chicken, fish, burgers and kabobs with lots of goodies on them. Here is a new twist on the kabob. For the next few days, I will be blogging ingredients for sauces you place on a skewer and cook alongside certain meats. When the sauce kabobs are ready, they get a few extra ingredients and tossed into a food processor and the sauce is then served with specific meats. (This sauce can be made up to a week ahead if kept in the refrigerator.)

Today is a nice smoky steak sauce

Ingredients:

2 thick slices of bacon , halved and rolled

1 small onion quartered

1 portobello mushroom quartered

2 nice plum tomatoes halved

4 pitted prunes

4 garlic cloves

1 large ancho chilie seeded and quartered

Thread all these ingredients onto skewers and brush them with olive oil. Grill over high heat turning occasionally until some vegetables begin to get charred in spots. Let cool and remove ingredients from the skewers and place in a blender or processor.

Add:

2 tbl white wine vinegar

2 tbl light brown sugar

1/2 cup water

Puree until smooth and season with salt and pepper. Serve atop a nice grilled steak...scrumptious!

Happy Grilling!

ENJOY!

WATERMELON AND FETA SALAD

Are you HOT enough!!!!????? Are you HOT enough!!!!!???????

It is definitely a salad night. A true treasure of Maine is the fruit and watermelon is so sweet and delicious right now. While this may seem a little weird...watermelon and cheese....the combination is perfect...so refreshing!

Ingredients:

1/3 cup olive oil

3 tbl fresh lemon juice

2 tsp salt

1/2 tsp pepper

1 tsp Tabasco

One 7-8 lb seedless watermelon cut into small chunks

2 cups Feta cheese crumbled

1-1/4 pitted kalamata olives chopped

1 small sweet onion diced (optional)

1 cup chopped mint leaves

In a bowl, whisk oil, lemon juice, salt, pepper and Tabasco. Add the watermelon, feta, olives and onion and toss gently. Garnish with the mint and serve.

Keep Cool!

ENJOY!

OREGON TUNA MELTS

The tuna melt.....comes in a lot of varieties...for me it is usually too much mayo...too many raw onions..not enough pickles...yes I said pickles....or relish..and for the most part they can be quite bland...but not this one!!!!!

A great Portland Oregon chef by the name of Tommy Habetz makes the perfect tuna melt...everything you want...lots of tuna salad and cheese buts bumps it up with so much great flavor you have to try these. A nice Pinot Gris goes quite well with this sandwich lunch.

Ingredients:

Two 6 oz cans albacore tuna in water, drained
1/4 cup finely diced red onion
1/4 cup olive oil
1 tbl balsamic vinegar
1 tbl minced basil
1/2 tsp crushed red pepper flake
salt
ground pepper
ciabatta rolls
dijon mustard
mayonnaise
Slices of your favorite melting cheese, swiss, fontina cheddar
Slices of big kosher dill pickles
unsalted butter

In a bowl chop the tuna and mix it with onion, oil, vinegar, basil and red pepper. Season with salt and pepper.

Heat a panini press or a grill pan over medium high heat. Spread the cut sides of the ciabatta rolls with mustard and mayo and top with a slice of cheese. Spread tuna mixture on the bottom and cover with slices of pickles. Close the sandwiches and spread the outside of the rolls with butter.

Press the sandwiches if you have a panini machine or place in a grill pan and place a heavy weight object on top of the bread. Cook until the cheese is melted - about 6-8 minutes and serve..

Tuna - it's what's for lunch!
ENJOY!

HONEYDEW-KIWI SMOOTHIE

After a beautiful day at the beach....what better than another smoothie recipe!!!!! Honeydew melon is in season and when it's good...it is really good. While the recipe doesn't call for alcohol, I say a nice heavy handed splash of vodka brings this smoothie to a whole new level.


Combine:

2 cups diced honeydew melon
1-1/4 cups peeled diced kiwi
10 large mint leaves
1 Tbl fresh lime juice
1 Tbl honey
2 cups crushed ice

Process in a blender or food processor until smooth.....(ADD THE VODKA)...and serve
ENJOY!

ROAD TRIP

Sorry may be no blog today..a bit of a road trip!!!!! Oh happy day