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Showing posts from July, 2015

Stuffed Cucumbers ~ the 2nd Time Around

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Thanks to Alice, my late mother-in-law, it’s the same old question every summer:
“When are you making stuffed cucumbers?”
The truth is, it’s my pleasure to make the dish, I enjoy cooking it, and I wouldn’t dream of not making stuffed cucumbers!


My MIL introduced me to stuffed cucumbers many years ago; I posted it over 5 years ago, way back here ~ it begged to be posted again, it’s that good! 

A little time consuming, it might be, but it’s easy, not a plethora of ingredients; with the results amazing you, making your diners happy to be around your table.

To start, peel the cucumbers, and removed the seeds carefully.  Let them soak in salt water while you tend to the rest of the recipe.


I used canned tomatoes, incorporate fresh tomatoes from your garden, if you wish.  
Add chopped onions, seasonings and a touch of brown sugar to cut the acidity.  
Simmer on medium-low heat while stuffing cucumbers.


This time, to season the meat, I used McCormick Grill Mates Montreal Seasoning, plus a sprinkling…

Blackberry Cobbler

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Tell me, what’s your summertime little guilty pleasure?  Share with me ~ I’ll keep it a secret!
One of mine is fresh homemade Blackberry Cobbler!


The juicy blackberries had my name written on them when I saw them at the farmer’s market yesterday ~ I knew exactly what to do with them ~ cobbler!



The plump bites of tartness sweetened up with a little sprinkling of sugar; depending upon sweetness of berries, plus a touch of lemon zest and cinnamon.  Baked over the berries, is a simple homemade biscuit cobbler topping.   It’s easy to pull together and a perfect little dessert for anyone. 

We enjoy blackberry cobbler warm, with a scoop of vanilla ice cream ~ it’s oh so delicious!  

Pure bliss…


Blackberry Cobbler

For the berries:

4 cups fresh blackberries
¼ to ⅓ cup sugar
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ teaspoon cinnamon
1½ tablespoons instant tapioca

For the cobbler topping:

3 tablespoons sugar
1 cup flour
1½ teaspoons baking powder
¼ teaspoon salt
4 tablespoons butter
¼ cup milk
1 egg, lightly…

Summer Potato Salad

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I’ve made a lot of potato salads over the years, usually going back to this one ~ or close to it.



This is our favorite, loaded with sweet pickles, celery, red onion, pimentos, black olive slices, and Miracle Whip with a dab of mustard.  

It’s a summer standard to go with most any meat or seafood from the grill.



Potato salad is the perfect side ~ it’s simple, easy and just like the potato salad our mom’s used to make.  

Here’s the recipe:

Summer Potato Salad

Ingredients:

6 red potatoes, peeled and cut in half
⅓ cup sweet pickles, chopped
¾ cup celery, chopped
1 small red onion, chopped
¼ cup black olives, sliced
2 tablespoons chopped pimientos, drained
1 cup Miracle Whip
2 teaspoons yellow mustard
1 teaspoon celery seed
Salt and seasoned pepper, to taste

Method:

Boil potatoes until tender; drain well and cool.
Cube cooled potatoes and place in a large bowl.
Add pickles, celery, onion, black olives and pimientos, combine.
Add remaining ingredients and toss lightly to mix.
Arrange a few olive slices on top fo…

Shrimp Fra Diavolo

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To Italians, it’s Shrimp Fra Diabolo, “Brother Devil,” due to the heat from red pepper flakes.  Simply put, it’s spicy shrimp with onions and tomatoes in a garlic wine sauce.


No rich creamy oily heavy sauce here; this sauce is light, but a little fiery.  
After reading comments about Giada De Laurentiis’ recipe, I adapted it a little and kicked it up a notch with Old Bay Seasoning, an extra teaspoon of red pepper flakes, and a sprinkling of sugar to counteract the acidity of the tomatoes.  Don't know why I just can’t leave a recipe alone…


Spicy is a good thing ~ this little dish delivers with a bang.  

And, Woo Hoo!  Bill is liking spicy more and more.  Most people serve this over pasta, I opted for rice; polenta would be delicious too.  

This is a great shrimp dish that’s easy to make for a quick meal after a busy day, that’s good enough for company too.

I say it’s “molto delizioso!”

Shrimp Fra Diavolo
Adapted
Ingredients:

1 pound medium shrimp, peeled, deveined
1 teaspoon salt, plus additi…

Cocoa-Chile-Rubbed Grilled Pork Tenderloin

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We know cocoa powder is generally used in desserts; however, occasionally, I’ve added it to savory dishes with wonderful results.  



Unsweetened cocoa adds a deep flavor to meat, particularly, when it is combined with chili powder, in a dry spice rub.  To that mix, add a little cinnamon, brown sugar and seasonings to coat pork tenderloin.  I let it stand for about an hour, but for even more flavor, coat the meat and refrigerate it overnite.


I saw this recipe on CHOW, and Bill and I were amazed with how good it turned out.  I adapted the recipe slightly, omitting cumin, as that’s one spice not bought, nor used here.  The spicy rub is easy, has a nice deep color for the pork and tastes scrumptious!  I will be repeating this soon!

Cocoa-Chile-Rubbed Grilled Pork Tenderloin
Adapted
Ingredients for the spice rub:

1 tablespoon chili powder
1 tablespoon plus 1 teaspoon Dutch-process unsweetened cocoa powder
1 tablespoon plus 1 teaspoon packed dark brown sugar
1 tablespoon kosher salt
1 teaspoon freshly…

Garlic-Butter Marinated Grilled Cod

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I know it’s grilling season here, but please!  It’s in the 50’s and the heat is on in our house right now.  But grilling goes on here almost daily, because who knows, it might be snowing next week at this rate!  Now for the fish:

Fish doesn’t require a long time to marinate ~ a 30-minute soak is sufficient.

And, if you’re looking for a great marinade, look no further, as this one, with its simple ingredients is delicious.




Redolent with butter, garlic, soy sauce, brown sugar and red pepper flakes, this is a piquant marinade for cod.  It bursts with flavor and is impressive with little effort.  

It’s just the thing to grill when you can’t think of what else to cook!
Hope you like it!

Garlic-Butter Marinated Grilled Cod

Ingredients:

3 tablespoons butter
1 teaspoon red pepper flakes
2 tablespoons brown sugar
3 garlic cloves, minced
1 tablespoon lemon juice
3 tablespoons soy sauce
1 teaspoon seasoned pepper
4 cod fillets

Method:

In a saucepan, heat all ingredients, except cod, over medium heat.
Cool mixture…

Grilled Tequila Citrus and Jalapeño Chicken

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Get your grill going!  Because ~ this grilled chicken will make your mouth water!


This zesty chicken is marinated in tequila, lime, and pineapple juices, with a good dose of garlic and minced jalapeño, providing additional seasoning.  
The marinade tenderizes the chicken, making it moist and flavor-packed.  It’s a perfect marinade that’s not as hot and spicy as it sounds.



You can’t go wrong with this mix of ingredients ~ the chicken is bursting with flavor and is summer BBQing at its best!  

Serve with buttered corn on the cob to make it even more enjoyable!

Speaking of corn on the cob, growing up on the farm, we always called it “sweet corn,” and sweet it is now!  Am I the only one who thinks it is way much “sweeter” now than it used to be??? 


Grilled Tequila Citrus and Jalapeño Chicken

Ingredients:

¼ cup tequila
¼ cup lime juice
¼ cup pineapple juice 

Red White and Blue Salad for the 4th!

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I am proud to be an American!  


This is a great country, providing us with freedom and rights ~ the founders of America realized our God given rights when they wrote the Constitution.
The 4th of July is the perfect day to show your patriotism from fireworks, to your outfit, to good food for the day; which, segues to this delicious patriotic looking salad…
This tasty little salad is similar to Caprese Salad, substituting blueberries for basil.  This would be an excellent use for any fresh tomatoes from your garden, I use grape tomatoes because of their sweetness and small size.  


The light,  lemony vinaigrette brings the tomatoes, mozzarella and berries all together.  I go heavy on the ground pepper, and like more garlic, so make it with 3 cloves, minced.  If it’s too lemony tasting for you, whisk in more oil. You can prep the ingredients ahead of time, but do not add the vinaigrette until just before serving.
It’s a colorful salad full of good flavor to accompany your grilled ribs, burgers…

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When you feel like eating boiled eggs,

if you have some truffles in the house,

put them in a basket

with the eggs

and the next day you will have the

best boiled eggs you have ever tasted in your gastronomic life.

--- M.Des Ombiaux



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Dinner Party

Dinner Party
Jules-Alexandre Grun

Since 2009