There are so many ways to enjoy the summer months (soon coming) and this is one to keep at the ready. If you like to upgrade what you want to eat, then let’s begin….you will love it.
For a party of 4, this is all you will need. If you are having more for dinner, simply adjust the amounts accordingly.
- 4 English cucumbers, thinly sliced (newspaper reading thin)
- 2 red Thai chilies, thinly sliced
- 2 fistfuls fresh mint
- 2 cups rice-wine vinegar
- 4 tsp. sugar
- 1/4 cup extra virgin olive oil
- 4 x 6 oz. trout fillets (center cut)
- 4 tbsp. sesame seeds (black)
Combine the cucumber, chilies and mint in a mixing bowl. Pour in the vinegar, sugar, pinch of lemon sea salt and freshly ground pepper. Toss together well. Note:* What will happen is the cucumber slices will soften a little and the flavour will intensify.
Preheat the grill outdoors (c’mon, it’s nice out) and coat the trout with the oil and then lay in the sesame seeds. Grill the trout on one side for 3 minutes and carefully turn and grill the other side for another 4 minutes or until just cooked through. Any more and it will be dry and over-done.
Pile some of the cucumber mixture on four plates and set a fillet on top. Serve with a chilled glass of Chardonnay or wine of your choice and enjoy…the evening…company….food.
Yummy, yummy, yummmmmy!
Butternut Squash With Maple Syrup and Fresh Thyme
We both love the different squashes available in stores year round, and this is a delightful way to prepare the butternut squash…..even the kids will eat it.
- 3/4 stick butter
- 1 3 1/2 (approx.) butternut squash, cut lengthwise in half, peeled and seeded
- 1/4 cups chicken broth
- 1/3-1/2 cup maple syrup
- 1 tbsp. minced fresh thyme
- 3-4 tbsp. whipping cream
- 1 pinch salt and pepper
Chop the squash into 1″ pieces. Melt the butter in a frypan over high heat, add the squash and saute for 60 seconds. Add the broth, syrup, thyme, salt and half the pepper.
Cover and reduce the heat,cooking for about 10 minutes until almost tender. Using a slotted spoon, remove the squash to a large bowl. Boil the remaining liquid in the frypan until it thickens – 4-5 minutes. Add the whipping cream and stir to incorporate.
Return the squash to the frypan and cook for another 4-5 minutes, turning so all sides are completely cooked through. Remove from the skillet and serve.
Date And Ginger Chutney
This is an exotic addition to any cheese plate. Great party fare!
- 1/2 cup orange juice
- 3 tbsp. chopped shallots
- 3 tbsp. sugar
- 2 tbsp. chopped crystallized ginger (be sure to spray your scissors with Pam)
- 1 tbsp. vinegar
- 1 tsp. grated orange zest
- pinch of red pepper flakes (crushed)
- generous pinch of ground cloves and salt
- 18 pitted dates, halved lengthwise and then crosswise
- 12 kumquats, sliced and seeded
- 2 tbsp. chopped, fresh cilantro
Combine all the ingredients up but not including the dates etc. in a saucepan and bring to a boil. Lower the heat and simmer for about 3 minutes. Add the fruit and simmer 1 more minute. Chutney thickens when chilled.
Season with the salt and pepper and stir in the cilantro. Chill until really cold (not covered). Now cover and keep chilled until serving. This could be made a about 6 hours ahead of the party and give you more time to finish your preparations.
Enjoy!
Asiago And Asparagus Bread Pudding
This is great to place on a Buffet Table.
- 1 tbsp butter
- 10 cups day old bread
- 2 cups grated asiago cheese
- 3 shallots, thinly sliced
- 1/4 cup Italian parsley, finely chopped
- 1 bunch asparagus, trimmed and cut in 1 inch pieces
- 10 large eggs
- 4 cups whole milk
- 1 tbsp. Dijon mustard
- pinch of salt and pepper
In a skillet melt the butter and add the shallots and asparagus, stirring often, cooking until the asparagus is tender-crisp. This should take about 5-6 minutes.
Butter a 13 x 9 inch baking dish and toss together the asparagus mixture, all the bread and one half of the cheese and parsley.
Whisk together the eggs, milk, mustard and salt and pepper and pour over the bread. Press gently to submerge the bread. Cover with the plastic wrap and refrigerate for one hour.
Uncover and bake in a preheated 350 degree oven until it is puffed and golden. The center should not jiggle when gently shaken. This should be 55-60 minutes.
Let cool for 12-15 minutes before cutting in squares. This is truly yummy.
Chocolate Scones
This would be a great breakfast addition instead of the same old toast. Or it could be a tasty treat for the girls arriving for a morning coffee visit. They are yummy and not too sweet, so everyone would enjoy them.
- 3/4 cup whipping cream (of course)
- 2 large eggs
- 1 tsp. really good vanilla (Mexican is THE best)
- 2 1/2 cups flour
- 2 tbsp. sugar
- 4 tsp. baking powder
- pinch of salt
- 1/3 cup cold, unsalted butter, cubed
- 8 oz. (generous) of good quality milk chocolate*, chopped
- 1 egg yolk
Whisk together the cream, eggs and vanilla and set aside.
In a large bowl whisk the flour, sugar, baking powder and salt together. Cut in the butter with a pastry blender (or fingers) until you have pea sized crumbs. Stir in the chocolate. Now with a large fork, stir in the cream mixture until a soft dough forms.
On a lightly floured surface, turn out the dough and knead a couple of times until it comes together. With your fingers, pat the dough into a 9 inch square. Cut into 9 squares and then cut each square on the diagonal. Brush the tops with a mixture of egg yolk and 1 tsp. water (well mixed).
Turn out on parchment lined baking sheets and bake in a 450 oven for about 12-14 minutes until the tops are a golden colour. For the best flavours….serve warm. Fresh coffee, latest news….WOW! What a day.
*If you use a lesser quality chocolate, it will be gritty and I hate that. Always use the best you can and you will never fail.
Asleep At the Wheel
My computer has been asleep, if you will, since March 19, 2014. To catch up on the recipes posted since that date, please go to www. damnicanothis and you will be able to catch up. Hopefully, this is now corrected,
In case you didn’t know it, I missed you all…..
Patio Party Potato Wedges
Your friends are getting hungary and while the meat is finishing on the barbecue, these potatoes are the best accompaniment to have on the table. That doesn’t include the beer/wine that has been chilling in a bucket of ice…you know I tell the truth…haha.
- 1/3 cup sour cream
- 2 tbsp. finely chopped shallots, divided
- 2 tsp. chipotle hot pepper sauce
- 2 tsp. fresh lime juice
- 3 pounds red skinned sweet potatoes (yams), cut into 1/2 inch wedges,
skin on - 3 tbsp. olive oil
- 1 1/2 tsp. ground cumin
Whisk together the sour cream, 1 tbsp. shallot, chipotle sauce and lime juice in a small bowl. Set aside, covered in the refrigerator.
Remove 2nd rack in your oven. Preheat oven to 425 degrees. Combine the wedges, oil and cumin in a large bowl, sprinkle with salt and pepper and arrange, cut side down, on 2 parchment lined cookie sheets.
Roast for 20 minutes, until tender and browning in a couple of spots. (reverse the 2 pans halfway through timing.)
Place these yummy things on a large platter and drizzle the cream mixture over. Place the remaining shallots in a small bowl and place on the table for people to help themselves if they want more.
These are yummy. As I said, the beer/wine is THE perfect addition and you can have a salad and rolls as well.
Spring In The Orchard Cocktail
Okay, the weather is improving and this would be an awesome drink to start off the new season and warmer weather. There are a few steps to take first.
1. Clean the deck/patio of all winter debris
2. Quickly wash it down and set out the furniture (hurry before a Spring snow-shower appears)
3. Go to the kitchen and begin:
- 1/4 cup Cognac
- 1/4 cup Calvados (yum)
- 2 tbsp. Grand Marnier
- 2 tbsp. Pear liqueur
- 4 tsp. fresh lime juice
- 2 dashes Angostura bitters
- crushed ice
- thinly sliced pear pieces
Pour the ingredients into a shaker filled with crushed ice. Shake vigorously for about 20-25 times. Strain into 2 martini glasses and top with a thin slice of pear.
Go out on the deck now and toast the new season. Yeah! Bring on the sun…this could be considered a ‘starter’ drink. Take that whichever way you wish…start of a headache ….start of a fun summer ahead…you silly, that is all I was thinking of.
Accordion Looking Potatoes
If you are still in the planning stages for a celebration Buffet for Brunch, this is a wonderful addition. Easier than ever and so darn tasty. It could be a family favourite as well for Sunday dinners (do we still do that?)
- 24-30 mini yellow fleshed potatoes, scrubbed
- 1-3 tbsp. butter, melted
- 1 tbsp. dried fennel seeds, crushed
- 1 tbsp. olive oil
- pinch of salt and pepper
In a saucepan cook the potatoes until tender – 10 minutes – or when a paring knife will pierce the potato. Drain and let cool. If making ahead refrigerate in a sealed container for no longer than a day.
Use a sharp knife and do not cut all the way through, slice in 1/4 inch slices across the width of the potatoes. Be sure to leave the bottom in tact or you will simply have the makings for scallop potatoes.
Melt the butter, oil and herbs together and toss the potatoes until coated.
Place on a parchment lined baking sheet and bake for about 1 hour in a 350 degree oven. They should be golden in colour and quite shrivelled.
Serve hot with the rest of the fare. In a word “Yummy”.
Fabulous Buffet Beef Balls
Wow! I love getting prepared for Buffet Brunches and this one is a ‘lick-the-bowl’ – ‘lick-your-fingers’ addition.
It is super easy and cooked on the stove…what more could you want?
- 1 lb. lean ground beef
- 1 beaten egg
- 1/2 cup regular bread crumbs
- 3 tbsp. chopped parsley
- 1/2 cup chopped onion
- 1 tsp. worchestershire sauce
- pinch of pepper
- 1 scant tbsp. garlic salt
Secret Sauce
- 12 oz. bottle chili sauce
- 6 oz. hot ketchup
- 1 10 oz. jar grape jelly
- 1 tsp. fresh lemon juice
- 2 tbsp. brown sugar
- 1 tbsp. soy sauce
Mix the ground beef, egg, bread crumbs, parsley, onion, worchestershire sauce, garlic salt and pepper. Roll into 1 inch balls. Set aside.
Heat the chili sauce, ketchup, jelly, lemon juice, sugar and soy sauce in a large pot. Bring to a boil; and add the uncooked meatballs. Simmer in the sauce for 30 minutes. Serve in a chafing dish with toothpicks.
Each recipe makes about 50 balls and believe it or not….you will be licking the plate and fingers. Awesome flavours.
Spring Greens With White Balsamic Vinaigrette
Another dish to add to the holiday Buffet is this simple salad. The vinaigrette is from Chef Jeremy Schorb from The Boathouse in White Rock, B.C. The salad ingredients are mine.
- 1 cup olive oil
- 1/2 cup white balsamic vinegar
- 1 tsp. honey
- 1 tsp. Dijon mustard
- pinch of salt and pepper
In a bowl, whisk the mustard, honey and balsamic vinegar together until well mixed. Now SLOWLY pour the oil in, whisking vigorously until emulsified. Season with salt and pepper.
- 3 tbsp. fresh pea sprouts
- 12 cups mixed torn spring greens,
- 1 cup shelled, fresh garden peas, blanched and chilled
- 1/2 cup fresh washed blueberries
- Gently toss these ingredients together in your prettiest large bowl and just before serving, drizzle the dessing over and, again, gently toss.
Place on the table with the rest of the goodies.
Crab Strata
With Easter around the corner and family coming for the holiday, this strata is a wonderful addition to a Sunday morning Brunch…..or Mother’s Day celebration.
- 2 tbsp. butter
- 1 cup finely chopped onion
- 4 8 inch flour tortilla
- 4 oz. shrimp, cooked, deveined
- 4 oz. flaked cooked crabmeat
- 1/4 cup shredded Emmental cheese
- 1/2 cup mozzarella cheese, shredded
- 1 tbsp. fresh dill
- 3 eggs
- 1 1/2 cups whole milk
- 1 tbsp. flour
- pinch of pepper
- extra shrimp, cooked, peeled and deveined for garnish
Spray a 2 qt. cooking dish with Pam. In a medium skillet melt the butter and cook the onion for 3-4 minutes until tender.
Cut the tortillas into bite-size pieces. In the baking dish, place 1/2 the onion and tortilla pieces and 1/2 of the shrimp and crab and dill. Repeat the layers.
Whisk together the eggs, milk, flour and pepper until smooth. Pour over the strata, cover and refrigerate over night.
In the morning, let sit for 35 minutes before baking. Bake uncovered in a 350 degree oven for about 50 minutes until a knife inserted in the middle of the strata comes out clean and is a golden colour.
Let rest for 5 minutes and cut into squares. Garnish with the extra shrimp and serve on a pretty platter.