Road Trip
(Final
Destination – Mississippi)
New York Sour (Jill)
New England
Clam Chowder (Jamie)
Maryland Crab Avocado
Puffs (Meredith)
Strata with Virginia Ham (Brennan)
Ratatouille Vidalia Onions (Kelly) [Georgia]
Green Beans with Peanut Ginger Dressing
(Marcie) [Georgia]
Key Lime Pie from Florida (Denise)
Mississippi Mud Pie (Danielle)
New York Sour
Dushan Zaric of Schiller’s Liquor Bar
Servings
1 drink
Ingredients
1 and 1/2 ounces rye whiskey, 80 proof
3/4 ounce fresh lemon juice
3/4 ounce simple syrup
Splash of fresh orange juice
1/2 ounce dry red wine
Garnish: Half orange wheel and maraschino cherry
Instructions
Pour the whiskey, lemon juice, simple syrup, and orange juice into a cocktail shaker. Fill with ice, shake well, and strain into a rocks glass filled with ice. Float 1/4 inch layer of red wine on top, and garnish. Serve with a stirrer.
New England Clam Chowder
Recipe Courtesy of
Dave Lieberman
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
- 3 tablespoons all-purpose flour
- 2 cups chicken or vegetable stock
- 2 (10-ounce) cans chopped clams in juice
- 1 cup heavy cream
- 2 bay leaves
- 1 pound Idaho potatoes, cut into 1/2- inch cubes
- Salt and freshly ground black pepper
Pan Toasted Croutons:
- 2 to 3 tablespoons unsalted butter
- 1/2 baguette, cut into 1-inch cubes
- 3 tablespoons freshly chopped flat-leaf parsley
- Salt and freshly ground black pepper
Directions
Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.For the Pan Toasted Croutons:
Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.
Maryland Crab-Avocado Puffs
1/2 cup unsalted butter
1 cup water
1 cup all-purpose flour
4 eggs
1 teaspoon salt
Filling Ingredients
12 ounces crab meat
2 tablespoons lime juice
1/2 avocado, mashed
1 tablespoon sour cream
1 tablespoon mayonnaise
1/4 cup cilantro, chopped
1 teaspoon Tabasco sauce
1 tablespoon chives, finely chopped
Preheat oven to 425 degrees. Place butter and water in a saucepan on low heat until butter melts and bring to a boil. Remove pan from heat and add flour. Stir quickly until dough comes together and forms a ballin the pan. Cook for about five minutes longer. Remove from heat. Beat in eggs one at a time, beating well between each egg. Grease a baking sheet and drop batter with a teaspoon making sure to drop batter one inch apart. Bake for 20 minutes until puffed and dried. Cool and cut open.
Combine all your filling ingredients in a large bowl and mix well. Chill for 2 hours then fill your puff with mixture and serve.
Recipe makes 18 crab & avocado puffs.
Mom’s Smithfield Ham Pesto Strata
Coming Soon….
Ratatouille Stuffed
Onions
Courtesy National Onion
Association.
This recipe makes either a great side dish or vegetarian main entree
This recipe makes either a great side dish or vegetarian main entree
Ingredients
·
Large (3-1/4 to 3-1/2 inch diameter) sweet onions (Vidalia),
skinned and halved crosswise
·
1 1/2 qt. Green bell pepper, diced
·
1 1/2 qt. Zucchini, thinly sliced
·
1 1/2 cups Pine nuts
·
1 cup Olive oil
·
3 cups Tomato paste
·
3 cups White wine
·
1 1/2 Tbsp. Rosemary, crumbled
·
2 Tbsp. Garlic powder
·
1 Tbsp Salt
·
1 Tbsp Pepper
·
1 1/2 qt. Tomatoes, chopped
·
4 1/2 lb. Sliced cheddar cheese
Instructions
Trim onion halves to get
flat bases. Scoop out centers, leaving 1/2-inch shell. Chop enough onion from
centers to get about 3-1/2 lb. (3 qt.) and save. Place onions cut-side up in
pan; add water to come halfway up the onions. Cover and bake in 400-degree oven
for 40 minutes or until onions are fork tender. Drain well.
For stuffing, sauté bell
pepper, zucchini, pine nuts and chopped onions in oil until tender.
Add tomato paste, wine,
herbs, garlic powder, salt, pepper and tomatoes. Cook until blended and soft.
Stuff about 2-1/2 oz. (1/4 cup) filling into each onion half.
For each serving, place 2
stuffed halves in individual baker. Top with 3 oz. cheese. Bake covered at
425-degree oven for 25 minutes or until hot in center.
Green Beans with Peanut-Ginger Dressing
Ingredients:
- Coarse salt
- 2 pounds green beans
- 1 cup unsalted dry-roasted peanuts
- 3 tablespoons rice wine vinegar
- One 1-inch piece of ginger, peeled and coarsely chopped
- 1 garlic clove, coarsely chopped
- 2 tablespoons soy sauce
- 1 tablespoon granulated sugar
- 2 tablespoons vegetable oil
Top the green beans with almonds (or your favorite nut) instead of peanuts.
Directions:
1. Bring
a large pot of salted water to a boil and trim the green beans. Add the green
beans to the boiling water and cook until crisp-tender, about 4 minutes. Drain
in a colander, rinse under cold water and drain again. Refrigerate.
2. In
a food processor, pulse the peanuts until coarsely chopped. Reserve 1/3 cup of
the chopped peanuts for garnish. Continue pulsing the remaining peanuts until
finely chopped. Add the vinegar, ginger, garlic, soy sauce, sugar, oil, 2
tablespoons of hot water and 1 teaspoon of salt to the peanuts and blend until
the dressing is almost smooth, scraping down the sides of the bowl several
times.
3. Toss
the green beans with the dressing. Sprinkle the reserved chopped peanuts over
the green beans just before serving.
Key Lime Pie
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 4 tablespoons (1/2 stick butter) melted
- 2 (14-ounce) cans condensed milk
- 1 cup key lime or regular lime juice
- 2 whole eggs
- 1 cup sour cream
- 2 tablespoons powdered sugar
- 1 tablespoon lime zest
Directions
Preheat the oven to 375 degrees F.In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.
Lower the oven temperature to 325 degrees F.
In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.
Mississippi Mud Cake
Prep
Time: 30 min
Cook
Time: 30 min
Level:
Easy
Serves:12
to 16 servings
Ingredients
- 2 cups sugar
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 stick unsalted butter
- 1/2 cup vegetable oil
- 1/2 cup cocoa
- 1/4 cup water
- 2 eggs
- 1 teaspoon baking soda
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 1 bag miniature marshmallows
Icing:
- 1 stick unsalted butter, softened
- 3 tablespoons cocoa
- 6 tablespoons milk
- 1 (1-pound) box confectioners' sugar
- 1 cup chopped pecans or walnuts
- 1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.
Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.
While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners' sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.
Beverage
Appetizer –
Side Dish –
Side Dish –
Dessert –
Dessert -
I was out of town for work for this one! What was everyone's fave?
ReplyDelete-Janet