I know, almost everyone hates these little things, but with Thanksgiving not that far away,why not try this first, then present it again at your Thanksgiving table.
You WILL give thanks for this one. They are very tasty – a little sweet and tart with a crunchy texture and not like what you grew up eating.
- 2 lbs. Brussel sprouts
- 1/4 cup butter
- 2-3 drops of hot sauce
- pinch of salt
- 2 Granny Smith apples, peeled, cored and cut in thin slices
- 2 tbsp. fresh thyme leaves
- 1/4 cups toasted and chopped pecans
Line a large baking dish with paper towels and set aside. Remove the outer leaves of the sprouts and discard. Cut the ends off and then cut in half.
In a large pot cook the brussel sprouts n boiling water for about 2 minutes. Drain and plunge in ice water to stop the cooking process. When cool, drain and put in the bowl with the paper towels. Pat dry.
In a frypan,melt the butter, hot sauce and cook, stirring constantly, until the butter begins to turn brown. This should take about 8 minutes. Add the sprouts and cook for about 5 minutes. Now add the apples slices and thyme and cook until the apples are tender.
Sprinkle with the chopped pecans and serve.
Zesty Beef And Rice Fajita
This is a good time to use some of that leftover roast or even pork tenderloin sliced thin, of course.
- 1 cup zesty salad dressing
- 1 pkg. fajita seasoning mix
- 1 lime, zested and juiced
- 1 1/2 lbs. roast or pork, sliced thin
- 2 cups cooked rice
- 1 cup cherry tomatoes quartered
- 1 cup thinly sliced radishes
- 8 cups mixed spring mix greens
- 2 avocadoes, peeled and sliced
- 1 cup roasted bell peppers, sliced thin
- 1/3 cup, roasted pumpkin seeds (sans shells)
In a bowl, combine the dressing, 1 tbsp. fajita seasoning, 1 tbsp. lime juice and 1 tsp. lime zest. When well mixed, set aside.
Sprinkle some of the fajita mix over the meat. Set aside. In another bowl, mix together the rice, tomatoes and radishes.
On 6 plates, divide the greens, arrange the rice mixture over the top, finishing off with the meat, sliced avocadoes and peppers. Drizzle dressing over each salad, putting the extra in a creamer and setting on the table for anyone to add to their salad. This is a win-win dinner.
Sprinkle each plate with the pumpkin seeds.
Enjoy!
Lime Cream Tart For Late Summer Eves
I was looking at the calendar and yikes! summer is waning. This desset will bring back all the fond memories of your summer while you enjoy this tart. It is not a baked tart so that is even easier. Light some candles, pour a glass of wine or, if you prefer, a cup of rich, freshly perked coffee.
Serves 6-8
- 10 tbsp. butter, unsalted
- 1/4 cup packed brown sugar
- 7 whole graham crackers, finely crushed
- 1/2 cup whole milk
- 1/2 cup melted chocolate pieces (milk or dark-your choice)
- 1 tsp. unflavoured gelatin
- 1 cup, plus 1 tbsp. sugar
- 1/2 cup fresh lime juice
- 2 tsp. grated lime peel
- 2 large eggs
- 1 1/2 cups whipping cream
- 1 tsp. coconut flavouring
Mix 6 tbsp. of the butter in a skillet ov er medium heat. When melted, whisk in the brown sugar until it bubbles and stir for a few minutes. Now mix in the cracker crumbs and mix for a minute. In a tart pan with removable bottom, press the warm mixture over the bottom and up the side with the back of a spoon.
Pour the milk in a small custard cup and add the gelatin. Let stand for about 15 minutes. Whisk together 1 cup sugar, lime juice and peel in a saucepan to blend well. Whisk in the eggs, remaining butter and whisk until it thickens and just begins to boil. Remove immediately and whisk in the gelatin until it completely dissolves. Set it aside until it begins to set.
In the meantime, spread the melted chocolate on the crumb base. When cooled down, pour in the lime custard and top with the whipped cream, flavoured with a tsp. of coconut flavouring.
Sprinkle some extra lime zest over the top. Oh, yeah, you did it again!
Wasn’t summer absolutely wonderful?
Corn Fritters With Arugula Salad
Fritters of any kind are great but these are exceptional. With corn being in the forefront at this time of year, at all the markets, run out a get some and make these delectable wonders.
- 2-3 ears of corn (enough to make 2/3 cup)
- 2/3 cup yellow cornmeal (finely ground)
- 3 tbsp. flour
- pinch of salt
- 1/8 tsp. baking soda
- pinch of sugar
- 1/2 cup whole milk
- 1 large egg
- 1/3 cup Crisco oil
Cook the corn in a small pot of boiling water just until tender (3-4 minutes). Drain in a sieve then rinse in cold water. Pat dry with a paper towel.
Whisk together the cornmeal, flour, salt, baking soda and sugar in a bowl. In a separate bowl, whisk together the milk and egg and then add to the flour mixture. Mix this only to combine. Do not overmix. Carefully stir in the corn.
Heat the oil in a skillet over medium heat (hot not smoking hot) and in batches of 4 fritters only, drop 1 heaping tbsp. of batter into the skillet, turning once and cooking until golden in colour. This should not take more than 4 minutes in all. Transfer to a bowl lined with paper towels to absorb the excess oil.
Arugula Salad
2 tsp. white wine vinegar
1/2 tsp. grainy mustard
pinch of salt and pepper
2 tbsp. olive oil
1 tbsp. fig balsamic vinegar
8 cups arugula, stems removed
1/4 cup chopped, toasted pecans
3 cups cherry tomatoes
1/2 English cucumber, peeled and seeds removed
1/2 red bell pepper, seeded and chopped
Whisk together the dressing ingredients well. In a large bowl, toss together the ingredients and add the dressing, using just enough to coat.
On 8 plates, set out 2 the fritters each, adding the arugula salad on the side. This makes a wonderful appetizer. All you need is a glass of a perfectly chilled Pinot Grigio and the world doesn’t get any better.
Your company will be thankful!
Roasted Vegetables
I absolutely love the flavours of vegetables that have been roasted (bbq or oven) and this recipe is no exception.
- 1 large yellow zucchini
- 4 small Italian eggplants, sliced in half lengthwise
- 1/4 cup olive oil (good quality)
- salt and pepper to taste
- 1 red bell pepper, stem and seeds removed
- 1 tbsp. chopped fresh thyme leaves
- 1 tsp. crushed dried fennel seeds
- 2 medium carrots, peeled and sliced in half, lengthwise
- 2 large potatoes, peeled and cut in half, lengthwise
Heat bbq to high heat (450) or your oven – same temperature. Cut the squash lengthwise into 3/4 inch thick slices. Liberally brush the sides of the eggplants and squash with olive oil and sprinkle with salt and pepper.
Arrange on a large oiled baking pan.
Now cut the red pepper lengthwise into 3/4 thick slices and toss with the remaining olive oil.
Basically, do the same with the remaining vegetables, making sure to rub with more oil and season. Sprinkle the fennel over the potatoe pieces and roast until the vegetables have become tender and golden brown in colour. This should take about 30-35 minutes. Turn the vegetables over once during the cooking time.
Remove from the oven and serve immediately.
In a word YUM!
Homemade Yogurt
If you use a lot of yogurt, this is one way to save money and you also know what went in it. Easy peasy…The one special equipment needed here is the Cuisinart Thermo Electric Yogurt maker.
*read note below first.
- 4 cups whole milk
- 6 oz. plain whole milk yogurt without added gelatin
- 1 tb sp. vanilla extract
In a large saucepan with the thermometer attached, heat the milk to 180F degrees, carefully monitoring the temperature. Keep the temperature even for 10 minutes. This process will take about 45 minutes.
Stir the yogurt and vanilla into the milk. Transfer to the yogurt maker. Set the fermentation time for 8 hours.
If not serving immediately, cover and store in the refrigerator for up to 5 days only. This will make 4 servings.
Add any fresh fruit of your choosing…peaches or berries. and top with a drizzle of honey and a tbsp. of chopped pistachios…yummy.
**if you want a much thicker yogurt, keep the 180F temperature for a full 30 minutes. Then strain through a cheesecloth inserted into a sieve. Then cool down to 110 degrees. Cover and refrigeratre for 24 hours, then go ahead with the recipe as shown.
Butterscotch Cream Martini
It is a funny thing for us, when your company from another Province does not drink either wine or beer. So….back to making martinis. It has been awhile but I wanted to change it from one I made her the day before. I did not know just how really good it was going to be.
Oh yeah…..it is good.
- 1 shot whipped cream vodka
- 2 shots white chocolate liqueur
- 1 generous shot of butterscotch schnapps
In an ice filled shaker add the ingredients above and shake for 10 seconds. Strain into a martini glass that has butterscotch swirls added.
Serve immediately and watch the reaction. Wow! It is truly yummy.
Pasta With Grilled Tomato And Corn
I love beefsteak tomatoes and corn on the cob…put them together with pasta and cheese and Wow! you have real flavour explosion. Bersides, it is summer time and this is an awesome meal on a hot day.
- 3/4 lb. of curly pasta
- 1/4 cup olive oil (plus more for grilling)
- 1 1/2 lbs. beefsteak tomatoes, halved
- 3 ears fresh corn on the cob
- 1 cup ricotta cheese
- fresh basil, torn – optional
In a large pot, cook pasta according to pkg. instructions. Drain and return pasta to the pot.
While the pasta is cooking, heat the grill to high, clean and lightly oil. Toss the tomatoes and corn with 2 tbsp. oil and season with salt and pepper. Grill, turning occasionally until charring spots appear and they are tender (about 6-7 minutes). Remove from the grill and let cool slightly.
Chop the tomatoes, cut the corn from the cob; add all of this to the pasta and stir with the remaining 2 tbsp. of oil. Top with the ricotta cheese and a sprinkle of the torn basil (if using).
This can be served warm or just a room temperature. Add a glass of the chilled grape, fresh rolls and who needs anything else?
Green Bean and Radish Saute
Who would have thought ‘radish saute’ was something you would love. This is light, fresh in flavour and really easy to put together.
- 1 lb. fresh green beans. trimmed
- 6 radishes, trimmed, sliced thin
- 1 garlic clove, minced
- 2 tbsp. olive oil
- 1 tbsp. sherry vinegar
- 2 tsp. freshly squeezed lime juice
- 3 tbsp. toasted pecans
In a pot of lightly salted, boiling water, cook the beans for about 3 mins until crisp-tender. Drain.
In a skillet on medium heat, saute the garlic and radishes for about 2 minutes. Stir occasionally. The radishes should be crisp tender.
Add the beans and lime juice, and cook for 1 minute until heated through. Season with salt and pepper. Arrange on a platter and sprinkle with the toasted pecans.
Light, fresh and delightful.
Cuban Pork Salad
Summer isn’t alway about the barbecue and beef, although that is not bad thing. Today, however, pork rules.
- 4 pork chops, (loin cut-no bone) 3/4 inch thick
- 2/3 cup freshly squeezed lime juice
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- pinch of salt and pepper
- 4 slices, fresh pineapple, 1/2 inch thick (cored)
- 2 ears of corn, cooked and corn removed from husks
- 5 oz. assorted baby greens (micro greens are best)
- 1/4 small red onion, julienned
- 1 can of black beans, drained and rinsed
- 3 tbsp. olive oil (use a non-stick spray for the grill please)
- 1 1/2 tbsp. honey
In a small bowl, whisk together the lime juice, garlic, cumin, salt and pepper. Reserve 1/4 cup of the mixture and refrigerate.
Place the remaining mixture in a sealable plastic bag and let the pork chops marinate. Refrigerate for 3-4 hours.
Preheat the bbq on medium heat. spray the grill grates. Remove the chops from the bag and do NOT pat dry. Discard the mixture. Grill the chops and pineapple over direct heat, turning once until the pineapple has cooked through and the temperature on the chops has reached 180 degrees. Remove, tent and let sit for about 3-4 minutes.
Place the greens on 4 plates, add the pineapple, black beans, corn and onion. Top with the chops (sliced on the diagonal).
Add the honey and olive oil to the marinage, whisking to incorporate well. Drizzle over the salad.
.
Pork Tenderloin Focaccia Sandwiches
This is a sandwich you can take to work or make up for picnics at the beach….lunch on the patio…whatever and wherever you wish.
- 18 oz. cooked pork tenderloin, according to your favourite recipe
- 1 ripe avocado
- 1 large tomato, cored and sliced
- 4 slices provolone cheese
- Mississippi mustard
- mayonnaise
- 1 x 10 inch focaccia bread, quartered and cut in half
Hopefully you followed the recipe on the sticker of the tenderloin you purchased, because it has a sweet/tangy flavour. When cooked, slice thin and set aside.
Butter the bread . Broil for about 4-6 minutes until golden on the edges, set aside. Slice the tomatoes, then mash the avocado with a fork until smooth.
Spread the bottom layer of the bread with the avocado, add the pork, tomato and cheese on top. Brush the mustard and mayo on top bun. Put together. Makes 4 sandwiches.
For a little crunchy texture, put out the chips….after all, it is summer.
Fudge That Is Smooth As Silk
What a fun way to fix that ‘sweet-tooth’ you all have but know that it is homemade with love, tastes fantastic and is easy to make. Give it a try. The flavours can be changed just by using the different coffee creamer flavourings out there. You know, the kind that you pour in, looks like cream but tastes like a fancy gourmet coffee.
- 3 tbsp. butter
- 1 cup whipping cream (36% if you can)
- 3/4 cup white sugar
- 1 1/2 cup dark brown sugar
- 2 tbsp corn syrup
- 1 tbsp. butter pecan coffee creamer
- 1/2 cup pecans, coarsely chopped
In a large pot, combine the butter, sugars, syrup. Stir to mix and bring to a boil. Simmer over medium heat until the candy thermometer reaches 241 degrees.
Immediately remove from the heat and add the creamer, but DO NOT stir. Leave for 20 minutes to room temperature.
Butter a 9 inch square pan. Here is where the fun begins.
Fill the sink with 2 inches cold water and put the pan inside and beat with a wooden spoon until it begins to thicken. Add the pecans and continue beating until it thickens and begins to lose its shine.
When no longer shiny, transfer to the prepared pan and smooth the top down. You will have to work equickly or the sugar will begin to crystalize.
Do not cut the squares until it has rested for 2 hours at room temperature.
Enjoy.