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Caesar Salad with Parmesan Crispy Croutons: worth making at home

2010-04-10T17:22:00.003-04:00

Caesar Salad is by far my favorite salad to order when I’m at a restaurant, but it’s also one of the most rewarding salads to make from scratch and serve at home. Sometimes I make it with egg yolks and sometimes I leave them out. Croutons are equally important and when time permits mix up the Parmesan crispy croutons, with your favorite chopped herbs. This is a marvelous way to adjust this recipe to that every night of the week it is a little different.

Caesar Salad with Parmesan Crispy Croutons
Makes 4 Servings

For the Parmesan crispy croutons:
1 tablespoon extra-virgin olive oil
1/8 teaspoon freshly ground black pepper
1 tablespoon shredded Parmigiano-Reggiano
1 bagel, sliced in half and then into bite size pieces
Optional: favorite fresh chopped herbs

For dressing without egg yolks:
4 anchovy fillets, well-rinsed and patted dry with a paper towel
1 small garlic clove, pressed (I prefer roasted, but use raw if you like the pungency)
1 teaspoon smooth Dijon mustard
Droplets of freshly squeezed lemon juice to taste, or a pinch of finely minced lemon zest
½ teaspoons freshly ground black pepper
1 teaspoon kosher salt
1 tablespoon freshly grated Parmigiano-Reggiano
6 tablespoons extra-virgin olive oil
2 romaine lettuce hearts, washed and torn into 2-inch pieces

For dressing with egg yolks:
2 large very fresh egg yolks
5 anchovy fillets, well rinsed and patted dry with a paper towel
1 small garlic clove, pressed
(I prefer roasted, but use raw for more pungency)
1 tablespoon smooth Dijon mustard
1 tablespoon freshly squeezed lemon juice
½ teaspoon freshly ground pepper
1 teaspoon kosher salt
6 tablespoons extra virgin olive oil
2 romaine lettuce hearts, washed and torn into 2-inch pieces

Preheat the oven to 350 degrees. Mix the olive oil, pepper, salt, and Parmesan cheese in a medium bowl. Place the bagels into the bowl and toss until it is well coated. Transfer the bagel onto a Silpat-lined or non-stick sheet pan. Sprinkle them with the optional fresh herbs. Bake until golden brown, 10 to 15 minutes. Remove from the oven to cool.

Meanwhile, in a large bowl prepare the dressing.

To prepare the dressing without egg yolks, mash together the anchovies, garlic clove, Dijon mustard, lemon juice or zest, pepper, salt, and parmesan cheese. Combine well, then whisk in the olive oil. Toss the romaine leaves in the dressing until the leaves are well coated with the dressing. Divide the salad among four plates. Place a frico crouton alongside each salad.

To prepare the dressing with egg yolks, mash and mix together the egg yolks, anchovies, garlic clove, Dijon mustard, lemon juice, pepper, and salt. When well combined, whisk in the olive oil. Add in the romaine leaves and toss until the leaves are well coated with the dressing. Divide the salad among four plates. Place a frico crouton alongside each salad.

Shrimp or Lobster, which do you prefer?

2010-04-03T09:20:00.003-04:00

I love cooking competitions. It is somewhat of a tradition in my family and has expanded over the years. When I was really little we used to gather down at the shore and cook up different varieties of meals and see which was the tastiest. By far the hardest competition to judge was always between shrimp and lobster. And this year I decided I was going to take this competition beyond my own doorstep. So as the weather turns warm, start up a little competition in your house and report back the results. Also, tell me where you live and then where you are originally from, because I have a theory!

To get you started here are two simple recipes and best of luck!

Herb-Stuffed Shrimp
makes 4 servings

2 tablespoons finely chopped fresh basil, rinsed and patted dry
4 tablespoons finely chopped fresh flat-leaf parsley, rinsed and patted dry
1 medium clove garlic, minced
1 teaspoon kosher salt
pinch freshly ground black pepper
2 tablespoons unsalted butter, softened
1 tablespoon olive oil, for frying
12 jumbo shrimp, the larger the better, deveined and butterflied, but shells on
1 teaspoon freshly squeezed lemon juice

In a small bowl combine the basil, parsley, garlic, salt, and pepper. Add the 2 tablespoons softened butter and mix until a paste is formed.

Stuff the herb butter paste between the shrimp shells and meat.

Pour the olive oil into a large skillet over medium heat. Cook the shrimp for about 3 minutes per side, or until the meat turns opaque. Serve immediately, dribbled with the lemon juice.

Butter Broiled Lobster Tails
makes 2 servings

2 large lobster tails, from a 1½-to 2½-pound lobster
2 tablespoons unsalted butter, melted, plus additional melted butter for serving
1 teaspoon sea salt

With a pair of scissors, cut down the top center of the lobster shell. Gently pull out the meat, rinse the shell, and set it aside. With the scissors, carefully butterfly the tail. Place on a sheet pan with the opening facing up, and brush generously with butter. (I also like to skewer the tail so it won't curl) Heat the broiler and place the rack 6 inches from the heat source. Broiling time will vary: 1½ pound lobsters need 10 minutes; 1¾ pounds need 11 minutes; 2 pounds need 13 minutes; and 2½ pounds need 17 minutes.

Meanwhile boil the shell to clean it.

Remove the lobster and place the meat back into the boiled shell opening to serve, with more melted butter and sea salt.

You can also broil the meat in the shell if you prefer. Cooking time is the same.

Sweet Potato Gnocchi

2010-03-29T11:42:00.002-04:00

Gnocchi is one of those dishes that seems far more complicated than it is. It does take time to prepare, but this recipe is very straightforward. This recipe follows the traditional Italian method but uses sweet potatoes instead of 100% Russet potatoes. Traditionally gnocchi is served with basil pesto however I prefer mine with a light drizzle and sprinkle of olive oil, fresh basil, and Parmesan cheese. A butter sauce is nice here too, in which case I would recommend whipping your own while incorporating finely chopped fresh figs and roasted garlic. For more details and other butter sauce ideas see note below.

Sweet Potato Gnocchi
Makes 8 appetizer servings

For the gnocchi:
1½ pounds sweet potatoes
½ pound Russet potatoes
2 eggs
1 teaspoon salt
1 pinch ground nutmeg
2½ cups unbleached flour, sifted

For garnish:
Extra Virgin Olive oil
White pepper
Basil leaves, rolled and thinly sliced
Parmesan cheese

Place the potatoes in a large pot of water, cover them at least 2 inches. When the water comes to a boil, cook the potatoes until tender, or about 35 to 40 minutes. The potatoes are tender when a forks easily pierces the flesh.

Carefully remove the potatoes from the water and let them cool off. When you are able to touch them, remove the skins and cut them into large cubes. Mash them in a ricer. Place the potatoes on a baking sheet to cool.

Meanwhile whisk together the eggs, salt, and nutmeg and set aside. Gather up the potatoes in a mound while creating a crater in the center. Pour in the eggs into the crater and carefully incorporate the potatoes, egg and flour together until a dough. Do not over work the potatoes as they will become tough. Cut the dough into 4 equal parts.

Flour your work surface and hands and roll out each piece into a ½ inch rope. If the dough becomes wet, it is important to keep it floured. Cut the gnocchi into ½-inch long pieces and then gently indent its sides with the tines of a fork to create a ribbed look. Place the gnocchi on a sheet pan or plate (makes sure it fits into the freezer first) and into the freezer for 30 minutes. Gnocchi can be frozen in a sealed container up to 6 months.

To prepare, set a pot of salted water to boil and cook the gnocchi in batches from a frozen state. The gnocchi is done when it floats, or about 2 minutes cooking time. Using a slotted spoon, transfer the gnocchi into a plate and sprinkle it with olive oil, white pepper, chopped basil, and grated Parmesan cheese.

Note on Whipped Butter
In a standing mixer with the whip attachment, pour the heavy cream into the mixing bowl. Whip the cream on low, then turn the speed higher once it thickens slightly. Whip the cream until it turns into soft butter (it will first turn to whipped cream before butter). Once it does reduce the speed to low and add in your seasonings. Great combination are:
finely chopped fresh figs and roasted garlic cloves
finely chopped fresh basil leaves and a pinch of red pepper flakes
finely chopped tarragon leaves and sauteed shallots

Lobster Cobb Salad

2010-03-18T15:48:00.001-04:00

Cobb Salad originated in California, but is now found in restaurants across the country. Every place does it a little differently, so I tried to take this recipe back to the original but at the same time added a lobstery twist. To enhance this recipe further, consider chopping up whatever you have on hand. Great options are: hearts of palm, artichokes, green peppers, mushrooms, leftover barbecue, breaded fish, pan-fried seafood, or fried chicken. I love to roll this into a wrap which serves 4 to 6 depending on the wrap size.

Lobster Cobb Salad
Makes 2 Servings

For the salad:
1 head of romaine lettuce, leaves separated, washed, dried, and chopped into bite-size pieces
½ head of iceberg lettuce, washed, dried, and chopped into bite-size pieces
1 large bunch of washed and dried watercress, roughly chopped into ½-inch pieces
4 bacon slices, fried, drained on paper towels, and roughly chopped into ½-inch pieces
2 hard-cooked eggs, peeled and roughly chopped into ½-inch cubes
2 cups cooked lobster meat, roughly chopped into ½-inch pieces
2 tomatoes, roughly chopped into ½-inch cubes
¼ pound Roquefort cheese, crumbled
2 chive spears (for garnish)

For the dressing (Bob Cobb’s original recipe):
¼ cup water
¼ cup red wine vinegar
¼ teaspoon sugar
1 teaspoon freshly squeezed lemon juice
2 teaspoons salt
¾ teaspoons freshly ground black pepper
¾ teaspoons Worcestershire sauce
¼ teaspoon dry English mustard, such as Coleman’s
1 small garlic clove, finely minced
¼ cup full-flavored olive oil
¾ cup salad oil (vegetable oil)

On two large serving plates, divide the romaine lettuce, iceberg lettuce, and watercress in equal portions. Press down on the lettuces gently to create a fairly even surface. On both plates, make neat rows of bacon, eggs, lobstermeat, tomato, and Roquefort cheese. Set the plates aside.

In a medium metal bowl, prepare the dressing by combining the water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire sauce, dry mustard, minced garlic, olive oil, and vegetable oil. Whisk the dressing vigorously, until it is well blended. Generously drizzle the dressing over the salads and serve. There will be left over dressing which can be stored in the refrigerator for up to 2 weeks.

To prepare this as a wrap, toss the dressed salad in a large bowl and divide it among 4 large wraps leaving a 1-inch boarder. Fold in the sides about 1-inch and tightly roll up the ends. Slice the wrap in half on the diagonal and serve.

Tuna Salad Croissants: easy lunch or snack

2010-03-10T10:46:00.002-05:00

For this recipe, use Sicilian canned tuna packed in olive oil. Water-packed is ok but will not be as moist and flavorful. I love to prepare this recipe with a variety of herbs and sometimes use orange or lime zest instead of lemon. If you would like to make a tuna melt, heat the oven to 400 F and assemble the tuna salad sandwiches (open faced) on a cookie sheet and smother them generously with shredded cheese. Place the sandwiches in the oven to melt the cheese for 5-7 minutes. Remove the sandwiches, plate them, and serve immediately with a knife and a fork.

Tuna Salad Croissants
Makes 4 Servings

1 cup mayonnaise (low fat mayo also works great)
1 tablespoon fresh basil, finely chopped
¼ cup celery, chopped in 1/8-inch cubes
1 medium just ripe tomato, chopped in 1/8 inch cubes, drained
1 tablespoon white onion, finely chopped
½ teaspoon table salt
1/8 teaspoon freshly ground black pepper
½ tablespoon lemon zest
Two 6-ounce cans albacore tuna, packed in oil, preferably from Sicily, drained
4 large croissants, sliced in half lengthwise to make a sandwich
2 cups cheddar cheese, shredded, optional

In a large bowl, combine the mayonnaise, basil, celery, tomato cubes, onions, salt, pepper, and lemon zest and whisk together until well combine. Gently fold in the tuna and stir until it is well coated. To assemble the sandwich, place the four open croissants on plates and evenly divide up the tuna salad mixture among them. Depending on how much tuna salad you would like in comparison to the croissant size, you may serve this sandwich open-faced or closed. Serve immediately with a knife and fork.

Split King Crab Legs with Butter and Breadcrumbs

2010-02-26T18:54:00.004-05:00

Split King Crab Legs are a great alternative to eating the legs whole. Consider preparing the legs this way if you are having guests that aren't into or aren't familiar with all the mashing, picking, and slicing required. This recipe leaves the meat super succulent and convenient.

To spice it up, add other flavors to the breadcrumb mixture. I especially like adding a dash of dried oregano or rosemary for an Italian flavor, and for a good old fashioned shore flavor, I add a pinch of paprika.

Split King Crab Legs with Butter and Breadcrumbs

1 to 1½ pounds of King crab legs, thawed
2 tablespoons unsalted butter melted
¼ cup seasoned breadcrumbs
¼ teaspoon pinch salt
Optional: 2 tablespoons grated Parmesan cheese

King crab legs are sold fully cooked and frozen, so all you need to do is thaw them and heat them through.

Turn the oven on broil with the oven rack set 6-inches away from the heat.
In a small bowl combine the breadcrumbs, salt, and optional grated Parmesan cheese. Split the legs lengthwise with a serrated knife and brush them with melted butter and sprinkle them with the breadcrumb mixture. Broil them at for 2 to 3 minutes, or until they are golden brown and piping hot.

If the crab legs turn golden brown before they become piping hot, place a tented foil over them and transfer them to a lower oven rack. Let them cook for a few minutes. Serve immediately with a lobster fork and plenty of napkins.

Parmesan Polenta served on Sautéed Greens

2010-02-20T16:54:00.006-05:00

Polenta is delicious and takes on just about any flavor; which is why I prefer to cook it in broth. To save time, I use a pressure cooker vs the stove top. It does tend to burn the bottom of the pressure cooker, but don’t worry. Just use the unburned portion. I like to treat my polenta like mashed potatoes, however if you want to be more decorative and cut it into squares or triangles, after mixing in the Parmesan cheese (and optional veggies, see note below) spoon it out into a casserole dish and let it cool in the fridge. Once it sets, flip it over out onto a cutting board and slice it up anyway you want.

Parmesan Polenta served on Sautéed Greens
Makes 4 servings

For the Polenta:
1 cup (8 ounces) polenta
1 pinch salt, plus more to taste
1 quart vegetable broth
½ cup grated Parmesan Cheese, plus 2 tablespoons for sprinkling
1 tablespoon fresh parsley leaves, finely chopped
4 tablespoons extra virgin olive oil
Lemon wedges from 1 lemon

For the Green:
1 tablespoons olive oil
1 bunch Kale, Spinach, or Escarole, chopped into bite size pieces (make sure to rinse it well and pat dry before chopping)
1 teaspoon roasted garlic paste (or mashed roasted garlic)
1 pinch salt

Mix the polenta, salt, and vegetable broth in a pressure cooker and seal the lid and set it over medium heat. When the pressure begins to build up, cook the polenta for 15 minutes. When the polenta is done, carefully release the valve according to the manufacturing instructions. Don’t worry, if some of the polenta burns and sticks to the bottom of the cooker just use the unburned portion. Take care when scraping it up. Transfer the polenta into a bowl and then mix in the parmesan cheese. Set aside.

When the polenta has 5 minutes left to cook, prepare the greens. Slick a large sauté pan with 1 tablespoon of olive oil over medium heat. Sauté the greens in batches until they wilt and are just tender; this takes about 1 to 2 minutes. Transfer all the greens into a medium bowl and add in the garlic paste. Mix until it is well combined. Season with a pinch of salt and set aside.

To assemble the dish, divide the greens among 4 plates and treat the polenta like mashed potatoes and place a mound on each plate over the greens. Top each mound of polenta with a sprinkle of parsley and a pinch of Parmesan cheese. Drizzle each plate with 1 tablespoon of olive oil. Serve with lemon wedges on the side for the greens.

Note on cheese: any cheese will work here included melted brie, shredded cheddar, shredded manchego, to give you a few ideas.

Note to dress up polenta: if you want to dress up polenta, add in chopped roasted veggies along with the cheese, or serve this over a fillet of fish or grilled chicken.

Herb and Spice Suggestions: I love polenta made with fresh herbs. I prefer to mix the herbs in after the potenta has cooked. However if you want to use ground spices such as curry, you can mix this in before cooking.

Messy but a fun Valentine's Meal: Tomato-Garlic Crab Legs

2010-02-13T16:26:00.004-05:00

Tomato-Garlic Crab Legs is messy but I believe that's half the fun. Simply serve with lots of napkins or wear a bib. And actually, that's part of the charm. I mean, nothing breaks the ice to a romantic meal and gets the conversation flowing than sleeves rolled up and crab juices flying.

Before you get started here are a few options: If you are partial to olive oil, you can use this instead of butter. And if you like your crab legs mildly spicy, add a dash or two of Tabasco to the tomato mixture. To add even more rustic garlic flavor, make your own roasted garlic, if you have the time.

Tomato-Garlic Crab Legs
Makes 2 servings

¼ cup-store bought roasted minced garlic
1 cup dry white wine
4 tablespoons unsalted butter, melted
16 ounces diced tomatoes
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
¼ cup parsley leaves, finely chopped
2 pounds snow crab legs, at room temperature, legs sliced length wise so the juices can seep in
Sliced rustic country bread

Preheat the oven to 400 degrees.

In a bowl combine the roasted garlic, wine, butter, tomatoes, Worcestershire, salt, and parsley. Place the crab legs in a Dutch oven or casserole dish and cover them with the mixture. Place the Dutch oven lid on or if you are using a casserole dish tent a piece of foil over it (make sure the foil doesn't touch the tomatoes). Bake for 15 minutes until piping hot. Serve immediately on a plate with some of the juice and tomato mixture spooned on top. Include some bread for dipping and serve with a lobster fork, and a nut cracker.

Picnics with leftovers on the Beach or your favorite comfy spot

2010-01-08T09:41:00.005-05:00

I love picnics on the beach, or for that matter any place special that gets you out of your routine of the dinner table. Hey, even quietly chomping during a matinée is fun too.

The best food to prepare is portable and eaten at room temperature or even cold, so sandwiches are perfect. And if you do go to the movies, make sure your sandwich doesn't have a strong odor (so leave the tuna for another time)! An easy side would be sweet potato chips or soup.

Turkey Apple-Maple Sandwiches
Makes 4 Servings

For the apple-maple sauce:
1 cup prepared apple sauce
1 tablespoon maple syrup
¼ teaspoon ground curry
¼ teaspoon ground ginger
¼ teaspoon salt

For the sandwich:
8 slices of crusty fresh white bread
½ pound turkey breast, thinly sliced
4 tablespoons apple-maple sauce (see above recipe)
½ granny smith apple, peeled, cored, and thinly sliced

To prepare the apple-maple sauce, combine the apple sauce, maple syrup, curry, ginger, and salt together in a small saucepan over medium heat. Cook the sauce for 5 minutes, stirring occasionally. Remove from the heat and let cool. Pack up the apple-maple sauce along with a spoon.

Divide up the turkey and apple slices among four slices of bread and place the other on top. Cut the sandwich in half and pack it up in plastic wrap. When you are ready to eat the sandwiches, open the sandwiches and generously spread the apple-maple sauce over the turkey.

Get a Baby-Sitter and Fry up Some Oysters with your Sweetie!

2009-11-30T19:55:00.004-05:00

Yes, really, I mean it.

If you are looking for ways to spicy up an evening, consider Deep Fried Oysters with Spicy Cocktail Sauce. Everything you've heard about oysters is true and what's more is they are actually quite fun to prepare. A glass of red or white wine will help with a little Frank Sinatra on too. The real trick is to coat these oysters completely with the crushed cracker/flour combo. If you are like me and cannot have a ton of gluten, simply use gluten free crackers and brown rice flour instead. It doesn't quite stick as well to the oyster, so make sure to press it on as best you can.

Deep-Fried Oysters with Spicy Cocktail Sauce
makes 6 to 8 servings

48 fresh oysters (or 1 pint shucked oysters if you are in a rush!)
½ cup cornmeal
3 cups olive oil for frying
4 cups all-purpose flour
1 cup crushed crackers (Saltines work great)
1 tablespoon sea salt
Cocktail Sauce with Tabasco sauce to taste
Lemon wedges

Scrub the oysters and place them in a large bowl. Make sure to discard all
broken shells or oysters that won’t close. Fill the bowl with enough cold water to cover the oysters. Shake in the cornmeal and stir. Let the oysters sit for 3 to 6 hours, to let them purge any sand. Remove the oysters from the water and rinse thoroughly.

Shuck the oysters. Combine the flour and cracker meal and dredge the oysters in the mixture. Let the oysters sit, refrigerated, for 20 minutes. Make sure they are well coated.

Heat the oil to 350 degrees. Fry the oysters until crispy, about 3 minutes. Transfer the fried oysters to a paper-towel-lined plate. Sprinkle with sea salt and serve hot with spicy cocktail sauce and lemon wedges.

Tossed Shrimp Salad

2009-11-21T08:18:00.005-05:00

This salad is super easy to prepare. If you have a favorite store bought Asian dressing, you can substitute that for the dressing below. This will save you even more time! This recipe can also be prepared with scallops, chicken, lobster, fish, thinly sliced beef or pork. Simply keep those ingredients submerged under the liquid until they are opaque and cooked through. My kids like this with extra noodles and broccoli florets instead of carrots and my husbands prefers to include a pinch of red peppers flakes!

Tossed Shrimp Salad
Makes 4 servings

For the dressing:
1 heaping teaspoon Miso paste
1 tablespoon orange juice
½ tablespoon oyster sauce
1 teaspoon minced roasted garlic
½ teaspoon minced ginger
1 tablespoon soy sauce

For the shrimp salad:
1 tablespoon sesame oil
1 cup canned baby corn, cut in half
1 large carrot, peeled, ends removed, and shredded
1 pinch salt
2 oz cellophane noodles
1 pound medium shrimp, peeled, and deveined, and tails removed
4 handfuls fresh baby spinach
Sesame seeds

In a small bowl prepare the sauce. Combine the miso, orange juice, oyster sauce, garlic, ginger, soy sauce, and 2 tablespoons of water and whisk until well combined.

In a large sauce pot or wok over medium heat, slick the bottom of the pan with sesame oil and add in the baby corn, carrots, and salt and cook until the carrots are tender or about 5 minutes.

Reduce the heat to medium low. Add in the ½ cup water, cellophane noodles, shrimp, and the dressing and cook for 5 minutes. Try to get the shrimp and noodles under the liquid. Toss occasionally to help the noodles break apart.

When the shrimp is opaque and the noodles are soft, add in the fresh spinach and give it one more good toss. Turn off the heat. To serve, divide up the dish among 4 plates, sprinkle it with sesame seeds and serve.

Getting your kits to help and why it matters

2009-11-08T09:52:00.004-05:00

Last week I filmed a video on how I get my kids to set the table. It was pretty silly. After editing and posting it later that night it dawned on me I didn't address the most important aspect of getting my kids to set the table, or for that matter do anything I request of them: why it matters.

And it was funny, even though in my heart I knew why it mattered, I found myself having a hard time articulating it. It felt like I had been just acting on auto pilot and once I slowed down to figure out what I wanted to say I was a little stumped. But after mulling over the question 'why it matters' (beyond because I said so) I came up with this:

It matters because we want our kids to grow up with a sense of self, accomplishment, and responsibility. And kids want to participate, have jobs, a role, they want to help, they are looking for a place to belong, for you to be proud of them, to be proud of themselves, and be paid attention to.

Ok, if you can see where I am going with this and and are shaking your head 'yes, I like that', I wonder if you can also see (and I am not saying YOU do this, but I know I am guilty of it) that just shouting out -set that table- doesn't accomplish this in the slightest.

So what does? It's simple, get connected with them in the spirit of even the simplest of things count and help make us proud.

Take the time to explain why you want what you want and what the big picture is (by the way this works with people of all shapes, sizes, and ages!)

Something like 'I'd like you to set the table, because it's your job and your part in this family. We all have roles and responsibilities, and this one is yours. Embrace it, rock it out, and make it great. I know you will do an excellent job. And it matters.'

And if you kid is staring at you and doesn't budge ask them why. And from here you will have a much better chance at getting their truth and you sharing yours.

In one such conversation my middle daughter said she felt like she had more work than the others and it wasn't fair. And though that wasn't true, that's what she thought and so her willingness to help was hampered by that. Once I was able to show her that wasn't true and in fact everyone had their thing to do, she was far happier and less argumentative. And then I realized as a kid (I was the middle one too) I had the same feelings. When I told her that she blossomed with a sense of belong, we were connected. (and yes, I'll get into the middle kid syndrome in another blog!) I would not have been able to get anything remotely like that out of her had I been just shouting orders.

So try it. Take the time and get connected. And be patient. You might need to untrain them from just taking orders from you and carrying them out. Start with opening the dialogue and explain to them why it matters, because it really does.

Make Life Adventurous, Tailgate with Snow Crab

2009-10-27T09:33:00.005-04:00

This year if you are looking for a tailgating recipe that will impress your guests, consider this one. It's super easy and oh so delicious. Make sure to serve with lots of napkins, a lobster fork, and a nut cracker. If you are tailgating on the parking lot, this is portable and can be reheated in its own juices. Create a foil pouch with the legs inside and place it on the grill for 10 minutes. And definitely bring a bib, because you'll need it!

Tomato-Garlic Snow Crab Legs
makes 2 servings

2 tablespoons store bought minced garlic (roasted works really nice, so give that a try too!)
1 cup dry white wine
4 tablespoons unsalted butter, melted
16 ounces diced tomatoes (if you are rushed for time, use canned, otherwise fresh is nice. Just seed and core the tomatoes first)
¼ celery stalk, finely chopped (this is optional)
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
2 pounds snow crab legs, with slits cut into legs lengthwise so the juices will penetrate the meat
Sliced rustic country bread

Preheat the oven to 400 degrees.

In a large Dutch oven, combine the roasted garlic, wine, butter, tomatoes, celery, Worcestershire, and salt. Add the crab legs and mix well so the legs are covered with the mixture. Place the lid on top and place it in to the oven to bake for 10 minutes. Remove the crab legs from the oven and baste them in their own juice. Make sure to pour the juice over the slits in the leg so it gets into the meat. Return the crab legs back to the oven to bake for another 7 minutes or until piping hot. Serve in a deep bowl with bread for dipping. Carefully these legs are hot!

The Best Homemade Soups

2009-10-16T14:57:00.007-04:00

My favorite homemade soups take as little as 20 minutes to prepare from start to finish. I like to make small batches that serve about 4 people modestly as an appetizer. So if you want a huge bowl, double up this recipe.

This soup recipe, though quite good as a leftover, is so easy to prepare, I'd consider making it fresh every time.

Instructions
- Pick our your ingredients (see suggestions below)
- Washing veggies and peel away any skin
- Cut them into bite size pieces
- Heat a medium sauce pan over medium heat with 1 tablespoon of olive oil
- Saute the veggies until they are soft and golden, which can take 5 to 7 minutes (the smaller you dice the veggies, the faster they will cook, so keep that in mind!)
- Add in 4 cups of water and one organic low sodium chicken or veggie soup Bouillon
- Cook the soup another 5 to 10 minutes on medium low heat
- With an immersion blender, carefully blend up the soup
- Add any seasoning you might like (see suggestions below)
- Serve hot

Carrot Soup
6 large carrots, peeled and diced
1 tablespoon coconut milk

Leek Soup
1 large leek stalk, sliced, rinsed and chopped
1 teaspoon fresh thyme

Lentils
1 tomato, cored, seeded, diced
15 ounces canned lentil beans
1 teaspoon ground curry

Potato Soup
2 potatoes, peeled, finely diced (these will take 15 minutes to boil until soft)
1 teaspoon fresh chives

Corn Soup
15 ounces canned corn
1 heaping tablespoon chopped onion
2 saffron threads (Add this at the end!)

Squash Soup
1 small butternut squash (peeled, seeded, and cut up into small pieces) depending on size may have to add more water
1 pinch paprika
1 pinch chili powder

Fast Split Pea Soup
4 cups frozen peas
1 piece bacon into bits
1/2 teaspoon minced garlic

Gluten Free Meatloaf!

2009-10-04T11:53:00.003-04:00

When I am in a hurry, which is really most of the time, I appreciate the versatility of meatloaf: it’s a hearty meal that is great fresh out of the oven, in a sandwich, or even a cold snack with a good squirt of ketchup. I also love to prepare meatloaf in individual serving ramekins, the kids like it and this way everyone can top the meatloaf with whatever they want. My husband drizzles it with Tabasco, where the kids go for shredded mozzarella or cheddar cheese!

Also, to make this healthier, consider using ground turkey instead of beef and pork.

Gluten Free Meatloaf
Makes 8 Servings

1 tablespoon olive oil
1 medium red onion, finely chopped
1 cup coarsely chopped parsley leaves, loosely packed
5 roasted garlic cloves, mashed,OR raw garlic cloves, minced
½ cup grated Parmesan cheese
1 teaspoon kosher salt
¼ teaspoon fresh ground pepper
½ cup milk
4 slices soft whole grain gluten free bread, coarsely chopped (if gluten is not an issue for you, just use whatever bread you like)
2 large eggs, lightly beaten
1 pounds ground sirloin
1 pounds ground pork
1 pound ground chuck
½ cup ketchup, plus 1/3 cup for the glaze (make sure this is gluten free!)

Preheat oven to 350 degrees. Place an oven rack in the middle of the oven.

Heat a medium sauté pan over medium heat, and swirl in the oil to coat the pan. Lightly sauté the onions for about 10 minutes, of until soft. Add the parsley and garlic, then reduce the heat to low. Stir continuously to mix well. Remove from the heat and stir in the cheese, salt, and pepper. Set the mixture aside to cool.

In a large bowl, pour the milk over the bread and let it soak for a minute or two. Add in the eggs, sirloin, pork, chuck, ½ cup of the ketchup, and the onion-cheese mixture. Carefully combine with your hands until it just comes together. Try not to overmix or the finished texture will be too dense. Divide the mixture in half and form it into two logs and place them in to an 8-by-4-inch loaf pan. Don’t over press, just pat the mixture into place.

Bake the meatloaves for about 45 minutes and remove from the oven to brush the tops of the loaves with the remaining ketchup. Return the meatloaves to the oven to bake until cooked through, about 15 minutes, or until the internal temperature reads 160°F and the juices run clear. Remove the meatloaf from the oven and let it rest for about 7 minutes before turning the loaves out of their pans. Slice to your desired thickness and serve.

If you use Ground Turkey, the internal temperature must reach 165°F, which usually takes an extra 10 minutes. But check it at the 60 minute baking point just to be sure.

Tailgating Crab-Stuffed Mushroom Caps

2009-09-23T15:40:00.009-04:00

This recipe is perfect for tailgating and can be as fancy or as low key as you want it to be. To prepare these for a tailgating event, simply prepare and assemble the stuff mushrooms in advance and transport them in a plastic container. To finish them off, place a piece of foil on the grilling grates (at medium high flame) and the mushrooms on top and grill them until piping hot and the cheese is melting, or about 15 to 20 minutes (this will depend out how hot the grill is so just keep an eye on it.)

When preparing this recipe, it’s not necessary to use jumbo or backfin lump crab, the most expensive crabmeat. Just use the freshest you can find. This recipe is easily prepared ahead of time and baked or grilled before serving. My grandmother Edna and her sisters, Cookie and Mimi, loved this recipe; you could eat it with one hand and still hold your drink in the other. My brother John likes to soak the bread in white wine instead of water. That works too as it adds a little more flavor.

To really branch out and try something fun, try this recipe with other seafood such as canned salmon, canned Sicilian tuna, King crabmeat, Snow crabmeat, minced fresh scallops, minced fresh shrimp, to name a few.

Tailgating Crab-Stuffed Mushroom Caps
makes 4 to 6 servings

1 tablespoon olive oil
1 tablespoon unsalted butter
1 large white onion, finely chopped
2 pounds large white mushrooms, stems removed and pulsed in a
food processor until finely minced
2 teaspoons fresh thyme leaves, finely chopped
1 teaspoon kosher salt
1 cup torn day-old bread, soaked in 2 tablespoons water
½ pound Monterey Jack cheese, grated (to make this "fancy", try Brie cheese)
1 pound fresh crabmeat (or all the fun suggestions I mentioned in the intro)

Place a rack in the middle of the oven and heat to 375 degrees. In a medium
skillet over medium heat, slick the skillet with the olive oil. Add the butter, onion, minced mushroom stems, thyme, and salt. Sauté until the onions are translucent and the stems have released their juices, about 10 minutes. Remove from the heat and transfer to a medium bowl. Add the soaked bread, cheese, and crabmeat. Mix gently until well combined.

Meanwhile, wipe off the mushroom caps with a damp paper towel and place them in a large bowl. Cover tightly with plastic wrap and steam the mushrooms in the microwave on high heat for about 2 minutes, stirring once. (Timing will vary according to the wattage of your oven. Steam them until they’re just slightly tender—they’ll finish cooking in the oven.) Transfer the mushrooms to several layers of paper towels and let drain.

Arrange the steamed mushroom caps, hollow side up, on a sheet pan. Stuff them with a nice mound of crabmeat stuffing. Don’t pack the filling too tightly. Bake (or grill) the stuffed mushrooms for about 15 minutes, or until the filling is golden brown. Serve immediately.

Baked Appleberry Pie with Crumb Topping

2009-09-17T15:48:00.004-04:00

Dessert is a great time to have everyone sit around the table and talk. In our house, if the kids eat before "dad" comes home, they always come back to the table for this ritual without much fuss but only when the dessert really rocks. So in my house, dessert has to be great and one of my favorites is bake appleberry pies. I prefer to use a whole grain pastry flour and almond flour instead of white flour. Why? It's healthier. Most Whole Foods will have this available in their bakery section. Almond Flour can be expensive and can be substituted with more whole grain pastry flour, or you could mill your own! It's actually not that hard, but does take time (stay tuned for a post about that soon). I also like to prepare individual pies versus one large pie. I find the presentation is a lot nicer and there is something very personal about it.

Baked Appleberry Pie with Crumb Topping
Makes 4 individual mini pies (about 4 ounce per serving)

For the pie shell:
1 cup whole grain pastry flour
½ cup almond flour or whole wheat pastry flour
½ teaspoon salt
1 teaspoon sugar in the raw
¼ teaspoon ground cinnamon
6 tablespoon milk or vegan butter

For the filing:
3 apples, peeled, cored and cut into bite size pieces
¼ teaspoon cinnamon
1 tablespoon raw agave nectar
10 strawberries, hulled and diced

For the topping:
1 cup quick cooking oats
1 tablespoon orange zest
1 teaspoon ground cinnamon
2 tablespoons milk or vegan butter
1 tablespoon raw agave nectar
1 teaspoon sugar in the raw

Preheat the oven to 350 degrees.

In a food processor, combine the pastry flour, almond flour, salt, sugar, cinnamon, and butter and pulse until everything is thoroughly blended.

Pour in ¼ cup ice-cold water and pulse again until the dough comes together. Not all the water may need to be used. When the dough is formed, remove it from the processor and form it into four equal balls. Place them on a well floured piece of wax paper and carefully roll out (with a well floured rolling pin) to form a 5-inch circles and no thicker than ½-inch thick. Transfer the pie crust into the individual pie shells and tuck in the extra dough to reinforce the edge. Decoratively pinch the crust between your fingers and one knuckle, going all around the crust to make a fancy pattern. Dock the bottom of the crust with a fork.

Line the pie with aluminum foil and fill the foil with dried beans. Place the pie into the oven to blind bake for 10 minutes and then remove the foil and let the pie shell continue to bake for another 5 minutes or until it starts to turn golden. Remove it form the oven.

While the pie is baking, prepare the filing. Over medium-low heat, cook the chopped apples with and one tablespoon of water in a medium saucepan for 10 minutes, or until the apples have released some of their juices. Reduce the heat to low and add in the cinnamon, agave, and strawberries. Stir the fruit for 2 minutes then remove from the heat and pour it into the pie shell.

Now prepare the topping. In a small bowl combine the oats, zest, cinnamon, butter, agave, and sugar and toss. Mash the butter into the oat mixture with a fork until it is well blended and the oats are moist. Spoon topping over the pie and then place the pie back into the oven to bake for 20 minutes. If the pie crust starts to darken, to avoid burning cover the pie loosely with foil. Remove the pie from the oven and set aside to cool. Serve immediately.

Grilled Cheese, not just for the kids!

2009-08-28T11:47:00.011-04:00

Grilled cheese is a dish that can be as posh or rustic as you want it to be—it’s very versatile and isn't just for kids! This recipe adds a bit of pizzazz by brushing the bread with herb oil or using more flavorful cheeses such as Brie or bits of Gorgonzola or Blue Cheese. To eat, use a knife and fork to make sure you get it all up off the plate.

I believe the secret to a happy family/individual is learning the art of eating together. This recipe is perfect because it's easy enough and everyone can make it their own: more flavorful, healthier, cheesier, spicier, whatever you want (see notes below). Grilled Cheese is also just plain fun and reminds me of when I was a kid. Personally I love the idea of everyone eating the same thing at the table, some how that common bond and connection gets us all on the same level. And without question, my kids like that.

Grilled Cheese Sandwich Brushed with Herb Oil
Makes 2 Servings

1 teaspoon olive oil
1 teaspoon unsalted butter, softened, for the pan, plus 1 tablespoon for the bread
4 slices whole grain white bread or whatever type of bread you prefer
4 slices American cheese*
1 dash table salt
optional for the adults: Herb Oil (see recipe below)

*American Cheese is for the kids, but for the adults, get a little wild and consider: Brie, Fontina, bits of Gorgonzola with Muenster, bits of blue Cheese with Manchego, Goat Cheese, Swiss, mozzarella

Place a sauté pan large enough to hold two sandwiches over medium heat. Add the olive oil and one teaspoon of butter and swirl until the butter has melted and the pan is thoroughly coated.

For the sandwiches, place 2 pieces of cheese between the slices of bread. Divide the 1 tablespoon of butter evenly among all the outer pieces of bread. Sprinkle the entire sandwiches lightly with salt, and generously brush the bread with the optional herb oil. Fry the sandwiches, until each side is golden brown, about 3 minutes per side. If you want the cheese to be really runny, cover the skillet. Plate the sandwiches, cut them in half on the diagonal or in any shape you want, and serve immediately. Drizzle the sandwich with more optional herb oil, if you like, and sop it up with the bread.

How to make this Healthy? Use whole wheat bread and no fat or low fat cheese. try vegan butter too instead of regular.
How to make this Cheesier? Use the lid technique!
How to make this Spicier? Add a dash of Tabasco!

Herb Oil
Makes 3 cups

2 large bunches basil, rinsed thoroughly
1 cup flat-leaf parsley leaves, rinsed well
1 cup vegetable oil
3 cups extra-virgin olive oil
1 tablespoon kosher salt, more if needed

Drop the basil into a large pot of boiling water and blanch it for about one minute. This will help keep the leaves bright green and remove any bitterness. Remove the leaves with a slotted spoon and plunge them into a bowl of ice water. After a few moments, transfer the basil with a slotted spoon to a standing blender. It’s all right if a little water accompanies the basil. Repeat the blanching procedure with the parsley leaves.

Transfer the basil and parsley, 1/8 cup cold water, and vegetable oil into a standing blender. Pulse until the herbs are minced and the mixture is well combined. This may take a few minutes. Pour the herb mixture into a large bowl. Add the extra-virgin olive oil and salt and gently stir until well combined. Let the oil steep for an hour. Add salt to taste. Pour the herb oil into a plastic squeeze bottle with the nozzle trimmed down far enough to permit the mixture to pass through it. Pesto oil keeps in the refrigerator for up to two weeks or in the freezer for up to 6 months.

Other Fresh Herbs to try:
Tarragon, Savory, Oregano, Rosemary, Chervil, Chives, Dill

Family Meal: make it a part of your family life

2009-08-21T12:52:00.014-04:00

I grew up in a household where family meal was a nightly activity and an important part of family life. Without fail my mom prepared dinner for at least an hour before we gathered around the table. She was a loud cook, banging pots and pans around and occasionally mildly swearing if a dish didn't turn out quite right. During meal time my parents asked all kinds of questions about our day and we often shared family folklore. Dinner lasted about 30 to 40 minutes and clean up took another 15. As we grew into our teens, meal time would be sometimes cut short, and once we were allowed to drink wine, hey, it could last hours!

And the best part about family meal? Everyone had a voice and no topic was taboo. We could talk about anything! And I mean anything! My mom is Sicilian and I am pretty sure that has a lot to do with it.

Today I try to eat Family Meal with my three kids and husband at least 5 times a week; this allows the kids one night to eat on the fly, and another night should I have a business meeting. I know, even with my busy schedule, it is worth it to pass on this experience and also, there are countless studies that show families that eat together thrive: kids do better in school, have less problems, and are better adjusted; parents feel better about themselves and overall the family unit is better equipped to deal with whatever comes its way.

Over the years, I'd say the best family meals/dinners are the ones that inspire fun and adventure. Hands down, my favorite is "Breakfast for Dinner in PJs". Somehow that twist reminds us that life is what you make it.

French Toast for Dinner
Makes 4 Servings

French Toast can be prepared sweet or savory and lots of fun for dinner, especially if everyone comes to the table in PJs. For sweet frech toast, follow the recipe and add a banana. Broil it for a few seconds with a bit of brown sugar sprinkled everywhere. To prepare savory toast, omit the cinnamon and sugar and substitute with freshly chopped chives. Sprinkle a pinch of shredded pepper Monetary Jack Cheese before frying. Serve immediately, without the optional sugar and banana.

5 large eggs (6 egg whites or an equivalent amount of Egg Beaters may be substituted)
1 teaspoon cinnamon (you may substitute nutmeg, but use ½ teaspoon)
2 tablespoons sugar
8 1-inch thick slices of bread (I prefer country bread, sliced in half)
1 tablespoon butter, or more as needed to refresh the pan between batches
4 tablespoons real maple syrup (accept no substitutes!), preferably at room temperature
Optional: a dusting of confectioner’s sugar
Optional: 1 banana, peeled and cut into 1-inch slices (see below)

Place a 10-inch non-stick skillet over medium-low heat. (That level of heat will help to avoid burning.) Break the eggs into a large bowl, and thoroughly whisk in the cinnamon and sugar. Fit as many bread slices as you can in one layer in the bowl and let them soak for a minute or two on each side.

Test your skillet to make sure it is hot enough by holding your hand 1 inch above it. If it feels very warm, it’s ready. Melt half the butter in the skillet, swirling the pan to coat the entire surface. Add 2 to 4 bread slices from the metal bowl. Fry the bread for about two minutes on each side, or until the egg mixture is well cooked and golden brown. Place two cooked slices on each serving plate. Continue to cook and plate all the slices in the same manner, wiping the skillet with plenty of paper towels and re-buttering it between each batch.

When you are finished cooking all the bread, add the maple syrup to the empty hot pan. Turn off the heat and let it bubble for 1 minute. Carefully pour the syrup over the four plates of French toast, sprinkle the plate with optional confectioner’s sugar, and serve immediately.

Side Bar— Optional Banana and brown sugar: Preheat the broiler. Peel and slice the banana in ½-inch pieces and place them on a bakeable dish. Sprinkle one side of the slices with brown sugar. Place the banana slices in the oven, 6 inches away from the heat source and broil until golden brown, or about 2 minutes.

Summer isn't complete without grilling a stuffed burger

2009-08-14T15:47:00.005-04:00

Don't be fooled by its plain appearance, in between those two slices of bread is the best burger you'll ever eat. What's that? It's a grilled stuffed burger!

If you are looking for something fun to make for dinner that doesn't take a lot of prep or cooking time, consider grilling up some stuffed burgers. Because everyone can choose what they want on the inside, it's a nice treat. Just figure out a way to mark the burgers so everyone gets what they are expecting!

I love to stuff my burgers with either Goat Cheese or Blue Cheese and minced pears; the kids, hands down just love butter burgers. I know, I know, the idea of eating a butter burger sounds really strange. I understand, I felt the same way when I first heard of it but after eventually trying one myself, I got it. (check out this article I wrote for USA TODAY several years ago about my favorite burger joints).

Grilled Stuffed Burgers
Makes 4 Servings

1 to 2 tablespoons olive oil (to season grill)
2 pounds ground beef sirloin (I like it lean! for more fat, go with chuck a 50/50 mix)
1 pinch kosher salt
1 pinch freshly ground black pepper
pick a stuffing option from below
4 hamburger rolls, toasted and well buttered

Wipe a grill grate with a little olive oil and bring it to medium-high heat. In a medium bowl, combine the ground beef, salt, and pepper. Mix well with your hands and form into 8 patties. Create a small crater in the center of 4 of the patties, leaving about a ¼-inch edge, and place 1 tablespoon of your stuffing in each center. Top with the other patties, pinching the seams together well. Make sure the stuffing is completely enveloped. Cook the burgers over medium-high heat until medium-rare: 5 minutes per side on the grill. Flip once and carefully so they don’t break open.

Stuffing Options

Easy

• Butter: 4 tablespoons unsalted butter

• Goat Cheese: 4 tablespoons of your favorite goat cheese

• Blue cheese and minced pears: 3 tablespoons crumbled blue cheese mixed with 1 heaping tablespoon of canned or fresh minced pear

• Butter on the Outside: Instead of stuffing the burgers, prepare 4 patties and cook while basting with the Herb or Cheddar Butter mixture, using approximately 1 tablespoon per patty.

A little more time consuming

• Herb Butter: Combine 4 cloves roasted garlic, 3 teaspoons chopped fresh rosemary, 2 teaspoons chopped fresh oregano, and 4 tablespoons softened unsalted butter. Mix well in a ramekin, then refrigerate the mixture for 30 minutes. Stuff burgers with approximately 1 tablespoon of the mixture per burger.

• Wisconsin Cheddar and Butter: Combine ¼ cup of shredded sharp Wisconsin Cheddar with 4 tablespoons of softened unsalted butter. Mix well in a ramekin, then refrigerate the mixture for 30 minutes. Stuff burgers with approximately 1 tablespoon of the mixture per burger.

Whole Grain Oatmeal Raisin Cookies made from a Healthy Recipe Kit!

2009-08-06T15:41:00.005-04:00

Rebecca walks you through one of her favorite recipe kits: Whole Grain Oatmeal Raisin Cookies! It takes less than 10 minutes to prepare and 18 minutes to cook. These cookies are mouthwateringly delicious...and made with super healthy ingredients: rolled oats, raisins, 100% whole wheat flour, turbinado sugar, flax seed meal, sea salt, baking powder, nutmeg, apple sauce, eggs, and butter!

Want to try out this cool recipe kit? click here!

Chesapeake Crab Cakes with Tartar Sauce

2009-07-17T09:28:00.004-04:00

I was always taught that less is more when it comes to crab cakes because adding too many ingredients will ultimately drown out the delicate crab flavor. This is a mistake most often done in restaurants, and the reason I think is because most restaurants use foreign crabmeat, or blue swimming crab, to prepare their crab cakes. Foreign crabmeat has a flatter flavor that isn’t sweet like Maryland meat—so when using Maryland crabmeat for crab cakes, keep it simple: less is more.

Another note about making crab cakes is to treat the meat tenderly. You don’t want to over mix the crabmeat. And for that reason, I always mix everything else together first and then fold in the crabmeat last. Once the crabmeat is folded in, I prefer to bake my crab cakes because I am guaranteed perfection and I can basically leave the crab cakes alone for 20 minutes in the oven until they are done. Frying crab cakes in a pan also works but does require that you stand there the entire time and some skill is involved when flipping the crab cake (think of it like a really delicate burger.)

Our family motto is, “Don’t mess with it too much!” When making crab cakes, this is the best advice.

Chesapeake Crab Cakes with Tartar Sauce
Makes 4 Servings

1 large egg, beaten
3 tablespoons mayonnaise
2 tablespoons finely chopped pimiento
8 no-salt saltine crackers, crushed 1 teaspoon kosher salt
2 teaspoons seafood seasoning, such as Old Bay
2 tablespoons finely chopped flat-leaf parsley
1 pound freshly picked lump crabmeat, picked over for shells and cartilage
Tartar Sauce for serving
optional: lemon zest

Preheat the oven to 400F with an oven rack set in the middle.

Prepare the crab cakes. In a medium bowl, combine the egg, mayonnaise, pimiento, half the crushed crackers, salt, seafood seasoning, and parsley. Mix well. Gently fold in the crabmeat. Avoid over-blending. Form the mixture into 4 patties, which will be fairly wet. Gently coat the patties with the remaining crackers on both sides.

Place the crab cakes on a metal sheet pan and place them in the oven to bake for 20 minutes or until golden brown. Half way through the cooking process turn the crab cakes around so they cook evenly. For added flavor, brush the crab cakes with butter or mayonnaise on top before baking.

Serve the crab cakes immediately with tartar sauce for dipping. You can add a sprinkle of lemon zest on the tartar sauce,

To fry your crab cakes: Choose a skillet large enough to hold all the crab cakes. Heat 2 tablespoons of olive oil and ½ tablespoon of unsalted butter in the skillet over medium-high heat until the oil slides easily across the surface. Fry the crab cakes until golden brown, about 2 minutes per side, gently turning once with a thin metal spatula.

Pork Burger with sliced apples and maple syrup and Cranberry Ketchup

2009-06-29T18:29:00.004-04:00

Most people overlook pork as burger material. This recipe is taken from the traditional American favorite of pork chops and applesauce, transforming it into a portable, easy-to-make, and hearty burger. This is also delicious for breakfast served at room temperature. The apple really dresses it up and to take this one step further from the norm. To go further, consider brushing the apple with cranberry ketchup (see recipe below) or even chop up a few tablespoons of the apple and toss it into the burger before forming the patty.

Pork Burger with sliced apples and maple syrup
Makes 4 Servings

1 to 2 tablespoons olive oil (to season grill or skillet)
4 tablespoons Vermont maple syrup
1 tablespoon applesauce (no additives or preservatives)
1¼ pounds ground pork
1 granny smith apple, thinly sliced
4 fresh burger buns, toasted and buttered

Wipe a grill grate or cast-iron skillet with a little olive oil and bring it to medium-high heat. In a large bowl, combine the maple syrup, applesauce, and pork. Form the mixture into 4 burgers about ¾-inch thick.

Cook the burgers until done through, 7 minutes per side on the grill, and 9 minutes per side in a skillet. It is done when it is opaque inside. To assemble, place the burgers on the toasted buns and cover them with a few fresh apple slices. Serve immediately.

Home-style Cranberry Ketchup
Makes ½ cups

6 ounces canned tomato paste (vine ripened is the best)
½ cup organic light corn syrup (you can substitute this with ¼ cup maple syrup)
1/3 cup white vinegar
1 tablespoon sugar
1 tablespoon white onion, minced
1 teaspoon kosher salt
1 pinch minced fresh garlic
½ cup cranberry chutney

Combine all ingredients with ¼ cup of water in a medium saucepan. Bring to a boil over medium-high heat for 5 minutes, stirring constantly. Reduce the heat to low and cook for another 20 minutes, or until the mixture thickens to your liking (note that it will thicken further as it cools). Serve cooled.

Refrigerate in a tightly covered container for up to 10 days. This ketchup is a great base for home made cocktail sauce.

Barbecued chicken: truly an art

2009-06-17T08:41:00.005-04:00

Barbecuing chicken just right is truly an art. I have found grilling the chicken until it's par cooked before applying the bbq sauce is the best way to ensure the sauce doesn't burn. And if you have time, you should try home-brewed sauces before store-bought. There are tons of recipes on the web, try 'em all. Below is my favorite and a recipe I developed after a summer down at the shore.

Barbecued Chicken
Serves 6 hungry barbecue enthusiast

6 whole chicken leg quarters (with skin on)
1 tablespoon salt
1 teaspoon freshly ground black pepper
1½ cups Barbecue sauce (store-bought or homemade, see recipe below)

Turn a well seasoned and clean grill on medium low.

Season the chicken leg quarters with salt and pepper and place it on the grill skin side down. Let it cook for 7 minutes with the lid open (if it is a cold day, close the lid). Flip the chicken over. If the skin sticks to the grates, give it another minute before trying to turn it over. Whatever you do, don’t force it off the grates; gently ease it off so the skin stays on the chicken. Cook the chicken for an additional 8 minutes.

At this point the chicken should be half way cooked.

Then with a basting brush, brush the chicken legs with barbecue sauce. Cook the chicken for another 5 minutes and then flip it. Again brush the other side of the chicken with the barbecue sauce. Make sure it is well coated. Continue to flip the chicken every 5 minutes and reapply the sauce every time.

The chicken is done when the thickest part registers 160 to 165 degrees. From when you started basting, this will takes about 18 minutes. Serve immediately while the chicken is hot, just take care so not to burn yourself.

Original Barbecue Sauce
makes 1½ cups

1 tablespoon olive oil
1 large onion, chopped
1 cup canned tomato sauce
¼ cup Worcestershire sauce
1 tablespoon soy sauce
¼ cup white-wine vinegar
½ cup light brown sugar, packed
1 clove garlic, mashed
1 teaspoon Tabasco sauce
½ teaspoon freshly ground black pepper
1 teaspoon kosher salt

Combine all the ingredients in a medium pot over medium-low heat and whisk until everything is well combined and smooth. Cook the sauce for about 15 minutes, until it starts to thicken. Use immediately or store in the refrigerator for up to 2 weeks.