Cornish Game Hens With Calvados-Sage Glaze

I simply love these little beggars. They are always so juicy, and absolutely yummy.

This will serve 4

  • 2  2lb. Cornish Game Hens, halved
  • 8 sage leaves, fresh
  • 2/3 cup dry white wine, (1/3 cup for the Chef…well?)
  • 3 tbsp. Calvados
  • 2 tbsp. finely chopped shallots
  • 2 tbsp. chopped sage

Preheat oven to 450 degrees. Starting at the neck end of hens, slide your fingers between the skin and breast and insert 2 sage leaves in each piece. Sprinkle with a pinch of salt and pepper and transfer to a roasting pan. Roast for 15 minutes.

Simmer 1/3 cup of wine, Calvados and shallots in a small saucepan stirring until the sauce thickens (about 5-6 minutes). When thickened, simply stir in the chopped sage leaves.

Brush about half the glaze over the chickens and roast for a further 5 minutes. Brush with the remaining glaze and now cook until the hens are cooked and the glaze is bubbling (about 5-8 minutes further. Now is a good time to try YOUR 1/3 cup of wine and relax, almost done! Transfer to a platter to rest.

Skim off the fat from the juices in the pan and discard. Add the remaining 1/3 cup of wine and boil until it has reduced by 1/3. This should take another five minutes. Spoon over the hens. Cut down the middle of the hen and serve 1/2 hen per plate.

Serve with a lovely risotto or garlic mashed potatoes and a vegetable.

Light the candles, pour the wine, seat everyone and enjoy! The conversations will be lively and the laughter will ring throughout the dinner.

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Gena and Don’s Seafood Paella

A few years ago, our friend Gena was out for a visit and, after pouring her a glass or two of white wine, the two of them started to invent. This is basically what  transpired. Me? I set the table and watched and just listened to these two. Believe me, this was an education. More laughter than a comedy club.

 

  • 3 tbsp. Spanish olive oil
  • 1/2 – 3/4  lb. raw jumbo shrimp, peeled and deveined
  • 2 1/2 tsp. sweet Spanish smoked paprika
  • 2 tsp. salt
  • 1/2 tsp. sugar
  • 4 oz. Spanish chorizo, sliced into 1/4 inch half moons
  • 1 cup onion, diced
  • 1 can diced tomatoes with juice
  • 2 tbsp. minced garlic
  • pinch of saffron threads, crumbled
  • 2 cups Arborio rice
  • 3 cups of fish or chicken stock
  • 1 cup dry white wine
  • 1 pound manila clams, well washed and purged
  • 1/2 cup frozen peas
  • 1 lb. mussels, well scrubbed and debearded
  • 3 tbsp. chopped fresh parsley
  • 2 lobster tails, quartered

Preheat oven to 375 degrees.

Set a 14 inch paella pan over medium high heat and add 2 tablespoons olive oil. Season shrimp with 2 teaspoons paprika and pinch of salt. Once oil is hot, sear shrimp, about 1 minute per side. Remove from pan and set aside.  Add the remaining oil and chorizo to pan and sear, stirring occasionally, until the sausage is nicely browned (1 – 3 minutes).

Add onion, garlic and saffron to pan and saute, stirring often, until lightly carmelized – 6 – 7 minutes. Add rice and cook, stirring, 3 minutes. Season with the remaining salt and paprika. Add stock to the pan, bring to a boil and reduce heat to a simmer and cook, without stirring, until the rice is no longer soupy but some liquid still remains. Give the rice a stir to loosen and add the clams with their opening edges facing up. Reduce to low heat and simmer for about 5 minutes.

Add the peas, mussels (again, facing up) and shrimp to the pan and continue and stir if using  lobster tails.

Transfer pan to the oven and cook until the clams and muassels have opened and most of the liquid has been absorbed, and the rice is almost cooked through (10 minutes). Remove from the oven, cover and let stand for about 10 minutes before serving. Serve with the garnished parsley.

Oh yeah, be sure to have more wine in the cooler. Now, where did I put my glass?  Gena, did you take it?

 

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Escarole, Fennel and Blood Orange Salad

This is a refreshing salad with a bit of a twist.

  • 2 Blood oranges
  • 2 medium fennel, stalks discarded and bulbs halved lengthwise
  • 1  1/2 tbsp. white wine vinegar
  • pinch of salt
  • small pinch of pepper
  • 1/4 cup good quality olive oil
  • 2 heads escarole (dark leaves discarded),  pale yellow and green leaves torn into bite sized pieces

Grate finely enough zest from one orange to measure 1 tbsp.
Cut and peel skins from both oranges and separate the membranes from the orange segments. Cut the segments in half (1/2 inch pieces)

Cut out and discard the core of the fennel bulbs and cut crosswise into thin slices.

Whisk together the vinegar, all the zest, salt and pepper into a small bowl and add the oil in a steady stream, whisking until well combined.

Toss the escarole, fennel and blood orange segments in a bowl and combine the dressing well.

Serve with a great bread, glass of wine….ta da awesome time.

 

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Fettucine With Pancetta, Asparagus and Red Pepper

I love pasta of any kind and this is a really great tasting meal. This can be upgraded for company fare  by adding salad or soup, or as is on a Friday night let’s-just-relax-night dinner.

  • 12 ounces fettucine
  • 3 ounces pancetta, chopped
  • 1  1/4 lbs. asparagus, trimmed, cut into 1 inch diagonal cut pieces
  • 1 red pepper, seeded, and chopped
  • 2 garlic cloves, minced
  • 1/2 cup grated Asiago cheese, plus more for serving
  • 1/3-1/2 cup whipping cream
  • 3 tbsp. olive oil
  • 3 tbsp. lemon or lime juice
  • 1 tbsp. grated, lemon or lime zest
  • 1/4 cup chopped Italian parsley, divided
  • 1/4 cup julienned fresh basil, divided

Cook pasta as per instructions and drain, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot.

Cook the pancetta in a large skillet over medium heat until crisp. Remove from the pan and drain. Keep 1 tbsp of the drippings in the pan and add the asparagus and peppers and saute for about 3 minutes. Add the garlic and cook for a further two minutes, contstantly stirring so as not to burn the garlic.

Add the vegetables, about 1/4 of the cooking liquid, 1/2 cup of the cheese, cream, olive oil,  juice, zest, and one half of the parsley and basil. You may need to add moe of the cooking liquid if it is needed. Add to the pot and stir gently to mix in. Transfer to a large bowl, sprinkle the pancetta over and also the remaining parsley and basil.

Add a slice of garlic toast, glass of wine and Oh My, Oh My….too yummy

 

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Limoncello Sparkling Wine Cocktails

Use homemade Limoncello (I made ours and it is better than I ever imagined….yummy, yummy. Give it a whirl, it is sooooooo easy.

Now with that in mind and the Limoncello already made up, here you go:

 

  • 1/4 cup of fresh mint leaves
  • 1/4 cup Limoncello
  • 2 tbsp. sugar, plus more for dipping flutes
  • Lemon peel strips from a fresh lemon
  • 4 tsp. fresh lemon juice plus 1 lemon wedge
  • 1 cup chilled sparkling wine.

Place the mint, limoncello, sugar and lemon strips in the blender. Blend until the mint is finely chopped. The lemon will be coarsely chopped. Strain into a small bowl.

Run the lemon wedge around the rims of two champagne flutes. Dip into  sugar to coat. Equally pour in the lemon mixture and top with the sparkling wine. Hang a couple of lemon strips off the rim.

Toast the night away. Warning: Be careful, as it CAN hit with avengence if you have too many. Just sayin’.

YUMMMMY.

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Fruit/Nut Chocolate Bark

I seem to be on a dark chocolate kick (who isn’t?)  and this is a yummy one as well. So, pour a coffee, start this and then…..and then….when done, indulge yourself as it was soooooo difficult to make. NOT!

 

  • 12 oz. darkest chocolate (not bitter), chopped
  • 1/2 tsp. ground anise
  • 1/2 cup chopped dried apricots
  • 1/2 cup dried cranberries
  • 1 cup salted pistachios, chopped
  • 1/2 cup chopped candied ginger (my favourite stuff)
  • pinch fleur de sel

Line a cookie sheet with foil. Set aside.

In a metal bowl over a saucepan of simmering water, melt the chocolate until smooth. I always add a touch of warmed whipping cream with it so it will melt smoothly.

Remove from heat and add the one half of the cranberries, pistachios and ginger. Spread onto the cookie sheet and add the remaining fruit and nuts and ginger. press slightly to adhere. Sprinkle with the sel.

Chill completely for about 45-60 minutes. Break into pieces and if there is any left by the end of the day, it can be stored in the fridge in a sealed container between waxed paper for up to 4 months. You can start laughing now ‘cuz that won ‘t happen. Guaranteed.

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Cranberry Butter

This is a great flavoured butter to use in many ways, but one of the best is to make gingerbread scones and use this butter. Try it with turkey sandwiches, perhaps. Besides, this is one recipe you can set aside for Christmas which is only four months away. Oops!

 

  • 2 cups fresh cranberries
  • 1/4 cup Grand Marnier or just orange juice
  • 1/2 cup berry sugar
  • pinch of salt
  • 1 cup of room temperature butter

In a small saucepan on medium heat, stir the cranberries, Grand Marnier or juice, sugar and salt and bring to a boil. Turn the heat down and simmer until the cranberries have split open and the sauce has started to thicken (about 20 minutes). Remove from heat and let stand for 15 minutes.

In a food processor blend together the butter and cooled cranberry mixture for about 2 full minutes. Spoon into a serving bowl .

There, that’s all there is to it.

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Mini Filet Sandwiches with Horseradish Cream

This will make a perfect appetizer to a barbecue and is easy to make. The ingredients are simple.

 

  • 1 lb. beef tenderloin -( tied into a small roast)
  • 1 tsp. coarse salt
  • 2 tsp. your favourite steak spice
  • 1 fresh baguette
  • 1 tbsp. butter
  • 1 cup watercress leaves or baby spinach leaves, stems removed)**

Rub the meat with your steak spice and let stand for 20 minutes.

Preheat oven to 400 degrees. In a heavy skillet, place the meat and brown on all sides for a minute each. Put in the oven for 20 minutes until it is a medium -medium rare. Remove from the oven and let sit for 20 minutes.

Cut the baguette in half and butter the bottom half. Layer the watercress on the bottom half. Layer thin slices of the beef on top. On the top half,of the baguette, spread the horseradish cream and put the two halves together.

Secure the baguette with toothpicks all along the length in 2 inch spaces and cut between the picks. Perfect little appetizers, all secured with toothpicks. The only things needed are napkins, glasses of a beautiful red wine and you are off to the races – so to speak.

Yummy!

 

** I suggest the watercress because if it quite peppery. If you really don’t like it, go with the baby spinach leaves, making sure all the stems are removed.

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Mussels With Tomatoes

Right off the bat I will inform you, these things do not enter my mouth. I can’t be drunk enough or dead enough! True. That being said, this recipe, I am told, is the best. Ordinarily Mussels are really good when just steamed but over-the-top when teamed with tomatoes.

 

  • 2 lbs. fresh mussels
  • 2 tomatoes
  • 1 onion
  • 1 small zucchini
  • Crisco Oil
  • 2 garlic cloves, chopped
  • 3/4 cup of V8 juice, NOT clamato juice
  • 1 tsp. sugar
  • pinch of salt and pepper
  • 1/2 cup finely shredded fresh basil

Scrub these little babies and remove the beards. Discard any that are open.

Coarsely chop the tomatoes and onions, finely chop the zucchini. Lightly oil a wide saucepan. Set over medium heat and add the onion and garlic. For one minute, stir often. Now add the tomatoes, zucchini, sugar, salt and pepper. Boil gently until tomatoes start to soften and the sauce is thickening.

Once the sauce is thick, add the mussels and cover. Cook these for about 6 minutes. If there are any that did not open, discard. Scoop into bowls, ladle some sauce over and add some warm crusty bread to sop up all the juices. Sprinkle some shredded basil over top.

Order lots of wine and go for it. Enjoy! See, I can be good every once in a while and share something I don’t happen to care for.

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Pizza Burgers

In the dog days of summer, the barbecue is still king. Try these out for size. Young and old alike will definitely enjoy these,  wanting more.

 

  • 2 medium size tomatoes
  • 1 yellow or green pepper
  • Vegetable oil
  • 4 homemade burgers (frozen in a pinch)
  • 1 tsp. mixture of dried basil and organo
  • grated mozzarella cheese

Lightly oil grill and heat the barbecue to a medium temperature. Slice the tomatoes in half and squeeze out the seeds and juice and discard.

Core and seed the pepper and cut into quarters. If using onions (purple), cut into thick rounds. Lightly brush the vegetables with oil and place on the grill. Sprinkle with salt and pepper.

Place the burgers on the grill. Barbecue with the lid down until the veggies are becoming lightly charred. The peppers and onion will take twice as long (up to 7 minutes) as the tomatoes.

Cook the beef for 6-8 minutes on EACH side. As soon as they are removed from the grill, sprinkle each burger with lots of cheese . Chop the veggies coarsely and place in a bowl. Add the seasonings and mix together. Spoon some on each burger.

These will be best and taste best  if served on grilled squares of  focaccia bread. Now, who wants a glass of wine?

Later…

 

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Autumn Peach Cobbler

Now is the time for peaches and if you live in an area like ours, they are plentiful. Eat them raw, baked, stewed, in jams, jellies or salsas…..any way you can possibly think of.

  • 4  cups peaches, washed and peeled
  • 2 cups berry sugar
  • 1/2 cup water
  • 8 tbsp. butter
  • 1  1/2 cups self rising flour
  • 1  1/2 cups whole milk
  • ground cinnamon

Preheat oven to 350 degrees.

Combine the peaches, 1 cup sugar and the water in a saucepan and bring to a boil. Simmer for 10 minutes and then remove from heat.

Put the butter in a 3 quart baking dish and place in the oven to melt. Mix the remaining 1 cup sugar, flour and milk slowly to prevent clumping. Pour this over the melted butter. DO NOT STIR.

Spoon the fruit on top. Gently add the syrup. Sprinkle a little cinnamon on top. This batter will rise during the 35-45 minute baking time.

In a pretty bowl, scoop in some of the cobbler, add vanilla ice cream or whipped cream. What on earth could be better than that?

OMG, my mouth is watering as I re-read this.

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Sweet Potato Soup With White Cheddar Crisps

Ahh! Lunchtime and what to serve? That is a question asked in millions of kitchens on  a daily basis, I think. This is one superb soup and costs less than two dollars a bowl. Ready to see?

 

  • 2 lbs. sweet potatoes (the orange kind)
  • 2 green onions, coarsely chopped
  • 14 oz. chicken broth (if vegetarian, use vegetable broth)
  • 1 cup whipping cream
  • 1/2 tsp. curry powder
  • 1/2 cup shredded white cheddar cheese
  • paprika (optional for garnish)

Preheat oven to 400 degrees. Pierce potatoes all over with a knife. On paper towels, microwave for about 6-8 minutes or until tender, making sure to turn them over once during the cooking time.

Remove from the microwave and cut in half lengthwise. Scoop all the flesh out and put in a food processor. Add the onion and one half of the broth and puree until smooth.

Transfer to a large saucepan and add the remaining ingredients, except the paprika and cook until heated through.

To make the cheese crisps, line a cookie sheet with parchment paper and make mounds (8) and place them about 2 inches apart. Bake for 4-5 minutes until melted and starting to brown. Cool slightly and then remove with a metal spatula. Serve two with each bowl of soup.

If you wish, sprinkle a little paprika over the top of the soup.

YUMMY!

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