The Idle Hours...Barbecued Oven Braised Brisket

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Although I should be posting a recipe for Thanksgiving leftovers, I thought you might be feeling the same way we feel in this house by now.  Anything but!

In spite of the fact that Madame Mere's apartment IS FINISHED, I still spend my days waiting for FEDEX, UPS, or some other delivery service delivering merchandise she has ordered through the various catalogues

A corner of the great room where she sits in my daughter's big chair is now her designated office. Mail, new issues of Hola, Veranda and House and Garden, with dog eared pages of ideas for the future decor of her rooms, sit in neat stacks on a tv table.  Then there are the catalogues, including Ballards, which she insists on pronouncing "Ballarde" in spite of my corrections, to no avail.  At the bottom of the pile are her insurance statements and claims, her bills and checkbooks.  The world stops for her when her favorite telenovela, India, is rerun on Telemundo from 12 to 2 while she has lunch and her lady in waiting hems her curtains.  We should all be so lucky.

She has now roped me into watching this popular soap opera but I do so, upstairs in my study, while I check my emails, work on the blog and get dressed.   Three o'clock is the magic hour when I  get in the car and go, anywhere, to see what real people do with their lives.  Sometimes I take her with me to shop for her things; others I just wander, aimlessly.

Today we are waiting for her rug from "Ballarde" which is to be delivered between 11:30 and 3:30, another wasted day.  She has already announced we are going to get our nails done after that. but we don't.  The rug arrived, we both hated it and I spent the rest of the afternoon arranging to have it picked up and ordering a new one.

I have been using the idle hours to make something that needs to be in the oven for a long time and these days are perfect for that.  I can't stand to waste time and braising a piece of meat for three hours is my idea of justifying the time. This oven braised beef brisket was posted on My Kitchen By The Lake blog a long time ago and I have made it a couple of times to rave reviews from the family.  I think it is time it appears on Lindaraxa.

Brisket is a large flat cut that comes from the chest of a steer, just below the chuck.  Its a tough fatty piece that when cured in a brine is called corned beef.  Because it is impossible to overcook, brisket is a favorite of home cooks, particularly for Sunday family dinners.

What is known as the first cut, thin cut or flat cut is leaner than the less expensive second cut aka the point cut.  This is what is preferred for this recipe because its more flavorful, and succulent.

You don't need to be a great cook to make this, just lots of time on your hands or a Madame Mere in your life.  Mashed potatoes and my aunt's Caramelized Baked Apples will make you look like  a real Betty Crocker.
  

Barbecued Oven Braised Brisket

Ingredients

1.4 lbs beef brisket, preferably second cut
1 tsp salt
3/4 tsp black pepper
2 TB vegetable oil
1 large onion halved lengthwise and thinly sliced.
1 cup beef stock
1 cut tomato sauce or tomato juice
1/3 cup cider vinegar
1/3 cup light brown sugar
1 TB Worcestershire sauce
parchment paper

Directions

Preheat oven to 325 degrees

Pat brisket dry and rub salt and pepper all over it.

In a hot skillet add brisket and brown on each side.

Place brisket in 13 in x 9 in baking dish.

Add onion to skillet and stir frequently until browned, 7 to 8 minutes.

Add beef stock, bring to a boil and deglace pan scraping bits for 1 minute.  Stir in remaining ingredients  and bring to a simmer, stirring occasionally.

Pour sauce over brisket ,cover with sheet of parchment paper and cover tightly with foil.  Braise in the oven , turning meat once, until fork tender, 3 to 3 1/2 hours.

Transfer to a cutting board, let rest for 20 minutes and slice across the grain.  Spoon sauce over it before serving.

The brisket is best if made the day before and up to 4 days before.  Reheat in a 350 degree oven for 1 hour.

Photos Lindaraxa

A Father's Day Treat...Chewy Butterscotch Bars With Walnuts

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Butterscotch bars, or brownies, are one of my all time favorites.  They were a favorite of my father's who, unfortunately, died many years ago when he was only fifty two and of my husband's who was only forty two when he passed away.

Lindaraxa's family hasn't celebrated Father's Day for many years but that doesn't mean we forget those we love on this special occasion... So we bake and we grill and toast them for the few happy years they shared with us. 

This is the original recipe from Nestle's and the one I have been making all these years.  As Madame Mere taught me, you can never go wrong with the recipe in back of a product.  

If you like butterscotch, these are definitely for you.  The only suggestion I have is halve the recipe and bake in a 9 x 11 pan... that is, unless you are baking for a crowd.  Also, I use walnuts, which counterbalances the sweetness of the butterscotch better than other nuts

This is a great dessert to take on picnics or on the boat.  They are a special treat to have around when you are entertaining guests for the weekend.   Come to think of it, they are great anytime!

I know, let's get a male Westie...problem solved!

Chewy Butterscotch Bars With Brownies

Makes 4 dozen brownies  


Ingredients

2 1/2 cups all-purpose flour 

1 teaspoon baking powder 

1/2 teaspoon salt 

1 cup butter, softened 

1 3/4 cups brown sugar, firmly packed 

1 tablespoon vanilla extract 

2 eggs 

1 (11 ounce) package Nestle Toll House butterscotch-flavored morsels, divided 

1 cup walnuts, chopped 



Directions

1. Preheat oven to 350 degrees F. 

2. Combine flour, baking powder, and salt in a medium bowl; set aside. 

3. Beat butter, brown sugar, and vanilla extract in a large mixer bowl until creamy. 

4. Beat in eggs. 

5. Gradually beat in flour mixture. 

6. Stir in 1 cup morsels, and nuts. 

7. Spread into ungreased 13x9-inch baking pan. 

8. Sprinkle with remaining morsels. 

9. Bake for 30 to 40 minutes or until wooden toothpick inserted in center comes out clean. 

10. Cool in pan on wire rack.

Asado, The Argentinian Barbecue

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Asado is a term used both for a range of barbecue techniques and the social event of having or attending a barbecue in Argentina, Chile, Paraguay, southern Brazil, and Uruguay. It is a traditional dish and also the standard word for barbecue. An asado usually consists of beef alongside various other meats which are cooked on a grill called a parrilla, or on an open fire.

An asado also consists of embutidos, served as appetizers while the meat is cooking. Generally  the embutidos and meats are accompanied by red wine, baguettes, chimichurri sauce and salads.

Chimichurri is made from finely chopped parsley, minced garlic, olive oil, oregano, white or red vinegar, and red pepper flakes.  You will find my recipe at the bottom of this post.

In many asados, chorizos, morcillas (black pudding), chinchulines (cow chitterlings), mollejas (sweetbread), and other organs would be served first while the cuts that require longer preparations are still on the grill. They are usually served with a baguette  as appetizers.  The famous Argentinian empanadas also make their appearance at this time.

After the appetizers, the meat or meats are served, usually with a simple mixed salad of lettuce tomatoes and onions and  a loaf of bread.

Although not Argentinian by birth, I have enjoyed  many an asado both in the States and abroad.  It is by far one of the easiest ways of entertaining for both the host and hostess and lots of fun for the guests.  Everything is done on the grill and the kitchen mess is minimal.  It is also perfect for a large party where some of the guests might not eat meat.  Just throw some chicken on the grill next to the meat and you are covered!

You really can grill any type of meat cut,  from steaks to ribs.  I prefer skirt steak which is juicy and has lots of flavor; but Ribeyes and London Broil also taste great with the chimichurri sauce.

I am posting a menu for a Stateside asado for those of you who, like me,  live in a place where some of these things are non existent or hard to come by.  The Argentinian meat cuts are different from ours but one that is close is the skirt.  Argentinian chorizos are great but if you can't find them use Spanish which are available now everywhere.  No empanadas where you live? No problem, there is a recipe at the end of this post;  or skip and grill some pizzettes or vegetables.  The only thing that is a must is a grill and plenty of wine!

A Simple Asado

Grilled Chorizos

Meat or Chicken Empanadas

Grilled Skirt Steak With Chimichurri Sauce

Grilled Chicken

Big tossed salad (or Caesar salad)

Grilled corn or vegetables are optional, though definitely not part of an asado

Lots of French baguettes, Chimichurri Sauce and hearty red wine, preferably an Argentinian Malbec.  Luigi Bosca and its less expensive second wine, La Linda, are favorites.

Argentinians are not big on dessert, except when it comes to dulce de leche.  I leave that course up to you.

 Some recipes after the break

Labor Day...Fast And Easy Barbecue Chicken

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Having just returned from a tough trip, the last thing on my mind is cooking for a large group of people.  Moreover, it is supposed to pour on Labor Day as we are projected to receive quite a bit of rain from a tropical storm coming in from the South.

This chicken caught my eye as I was browsing through the Fine Cooking website.  It looks perfect for the iffy situation this weekend.  I do not like to grill boneless and skinless pieces of meat as I find they usually come out on the dry side.  Instead, remove the skin after cooking if you want.  To me, it is the best part.

Serve with coleslaw on the side and the blackberry cobbler featured on the country blog. 

Ingredients

6 Tbs. dark brown sugar

1 Tbs. chili powder

2 tsp. dry mustard

Kosher salt

8 chicken thighs, rinsed and patted dry (original recipe calls for boneless and skinless)

3/4 cup tomato ketchup

1/4 cup low-salt soy sauce

1/4 cup cider vinegar

1 Tbs. Dijon mustard

1/2 tsp. Chipotle Tabasco or other chipotle hot sauce; more to taste

Directions 

Heat a gas grill to between medium and medium high. In a small bowl, combine 2 Tbs. of the brown sugar with the chili powder, dry mustard, and 1 Tbs. salt. Spread the chicken thighs on a large baking sheet and rub the spice mix all over them.

In a small saucepan, whisk the remaining 4 Tbs. brown sugar with the ketchup, soy sauce, cider vinegar, and Dijon mustard; bring to a boil. Lower the heat to a simmer and cook, stirring frequently, for 2 minutes to dissolve the sugar and blend the flavors. Remove from the heat and let cool slightly. Taste and add a pinch of salt, if needed. Stir in the Chipotle Tabasco, adding more to taste.

Spread the chicken thighs out on the grill, cover, and cook on the first side until they turn a deep reddish brown and begin to blacken in places (they'll also shrink and plump up), 4 to 5 minutes (rotate the thighs once 90 degrees on each side for the most even cooking). Flip the thighs and continue to cook on the second side until they're firm, deeply colored, and slightly blackened in places, 3 to 4 minutes. Using a brush, dab a generous amount of sauce over the top of the chicken, cook for 1 minute, flip, slather the other side with sauce, cook for 1 minute, and remove from the heat. Arrange on a platter and serve with any remaining sauce.

Recipe adapted from Fine Cooking Magazine.

Fourth Of July 2011...The Menu

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Unlike last year when we had a full house of adults, young people and dogs, this weekend should be a fairly quiet one.  By that I don't mean dull.  Starting this Thursday, the houses around us will be rocking with weekend guests and the lake will be full of activity, culminating in the Fourth of July Fireworks at Lake Lanier Islands.  It is a madhouse, only fit for the young at heart and the masochist.  On holidays like this, it is a blessing to be on a cove and be able to swim off our dock!

On the home front, there will be only two couples to take care of, my brother and sister in law and some friends of my daughter.  A breeze compared to other summer holidays.  I am planning a casual menu for eight on the 4th, early enough for a leisurely meal with plenty of time for those going to the fireworks to get there by boat.  This is one time when I don't bother too much with appetizers.   Chips and dips, maybe Kentucky Beer Cheese and chorizos on the grill.

The menu below is easily adaptable to a bigger crowd.

Ted's Baby Back Ribs

Cheesy Summer Squash Casserole

Creamy Cole Slaw With Caraway Seed

Tomatoes With Olive Oil, Balsamic and Basil

Easy Latticed Blueberry Pie with Vanilla Ice Cream

If you have killer home grown tomatoes from your garden, good olive oil and fresh baguettes, serve them as a first course while you are grilling.  They will go well with the grilled chorizo.

Photos # 1 Facebook #2 Everything Fabulous

Summer Weekends...Creamy Cole Slaw With Caraway Seed

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There is nothing more versatile to have on hand for a summer weekend than homemade coleslaw.  Now, I am not talking about the one you buy at the grocery store submerged in mayonnaise; but the one you make with your two little hands that tastes crunchy and sweet and takes minutes to prepare. 

This weekend we are having a real treat...lobster tails! My brother and I have been reminiscing for months about the fried lobster tails we used to get when we were kids at the Clam Box in Westport, Connecticut and tonight, finally(!), we are going to make them.  This morning I prepared the coleslaw, which is a must with this meal, and hopefully  the Florida corn I bought won't disappoint. I've made enough to serve with ribs and beans thus eliminating some extra work for tomorrow's dinner.  Any leftovers will be served with sandwiches or hot dogs for lunch.  Talk about spreading the wealth.....

Check My Kitchen by the Lake for some tips on how to plan ahead and make your summer weekends a breeze.

Serves 4 - 6

Ingredients

1 bag of coleslaw mix
3/4 cup of Miracle Whip
1 tsp. Dijon or honey mustard
1 TB sugar
1/4 cup milk
3 to 4 TB wine vinegar
1/4 tsp. onion powder
1/4 tsp garlic powder
Worcestershire Sauce
2 TB Caraway Seed
salt and pepper

Procedure

Soak the coleslaw in water for about 1/2 hour. Drain.  In a separate bowl,  mix the Miracle Whip, mustard, milk,  vinegar, sugar, onion and garlic powder.  Add a few drops of Worcershire Sauce.  Add the sauce to the coleslaw, mix well.  Add the caraway seed and salt and pepper.  Mix again and chill for at least 6 hours.

All photos Lindaraxa 

Saturday Night on the Grill...Curried Lamb Kabobs With Basmati Rice

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Last summer I posted recipes for the grill at least once a month but, unfortunately, this year, with all the activity going on at the lake, I have been totally remiss.  I can't figure out why, for we grill at home at least 3 or 4 times a week when we have nice weather.  I will have to say that it has been unbearably hot here in Atlanta and lately every weekend has been rainy and stormy.  You should have seen us trying to grill some swordwish last Saturday by the garage door in the middle of a storm!

Grilling is great fun and an easy way of entertaining and relaxing with good friends.  I usually try to entice everyone with one of my mojitos, followed by a cold soup served in demitasse cups outside to extend the cocktail hour a bit and give the cook (me) some leeway. If you look at the index under grill, you will find a recipe for regular shish-kebabs as well as lamb chops and butterflied leg of lamb.  There are others, for fish and chicken in particular, but these are the ones that come to mind.

I have made this recipe a couple of times and you can be assured, you will get rave reviews from your guests!  The last time I served it I followed with the honey lavender ice cream for dessert.  Perfect match!

The wine will be tricky so before you go off to buy your favorite, check this post

Serves 8-10

Ingredients

•10 (6-inch) wooden skewers

•2 cups dried apricots

•1 cup raisins

•1 garlic clove, crushed

•6 bay leaves

•2 tablespoons brown sugar, packed

•1 tablespoon ground coriander

•1 tablespoon chopped chutney

•2 teaspoons curry powder

•2 teaspoons ground ginger

•1 teaspoon salt

•3/4 teaspoon cayenne

•2 cups white vinegar

•2 large onions, quartered

•5 pounds boneless lamb, cut into 1 1/2-inch cubes



Instructions

1. Prepare a charcoal fire. Soak the skewers in warm water for at least 10 minutes.

2. In a saucepan, combine 1 cup of the apricots with the raisins, garlic, bay leaves, brown sugar, coriander, chutney, curry powder, ginger, salt, cayenne, and vinegar. Bring the mixture to a boil. Reduce the heat and simmer for 5 minutes. Add the remaining apricots and the onions and remove from the heat. Allow the mixture to cool.

3. Place the lamb in a flat baking dish, just big enough to hold the meat in a single layer. Pour the cooled marinade over the lamb. Cover and refrigerate for 24 hours.

4. Remove the mixture from the refrigerator and thread 5 to 6 pieces of the lamb onto the skewers, alternating with some of the onion pieces and the apricots. Set the kabobs aside.

5. Strain marinade and transfer from the dish to a saucepan. Place the pan over high heat and bring to a boil, then reduce and heat and simmer until mixture is reduced slightly.

6. Brush the kabobs with some of the sauce and grill them over hot coals, brushing occasionally with more of the sauce, until the meat is done as desired. Serve with yellow basmati rice.

Basmati Rice

Ingredients


•2 tablespoons butter

•1/2 cup finely chopped onion

•1/2 teaspoon ground turmeric

•2 cups basmati rice, rinsed

•2 cups chicken stock or broth

•1 cup water

•1/3 cup dark raisins

•1/3 cup sultanas (golden raisins)

•1 cinnamon stick

•1/2 cup toasted cashews


Instructions

1. In a large saucepan, melt the butter over medium heat. Add the onion and turmeric. Cover the pan and cook until the onion is soft and has a glassy appearance.

2. Stir in the rice, chicken stock, water, raisins, and the cinnamon stick. Bring the mixture to a boil. Cover the pan, reduce the heat, and simmer for about 20 minutes, or until all the liquid has been absorbed. Remove the rice from the heat and remove the cinnamon stick. Stir in the cashews. Serve hot


Recipes Colin Cowie

Fourth of July Weekend... Charred Corn Salad

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Chances are you will have some leftover corn on the cob from one of the meals you serve your guests this weekend.   Don't throw it out...make this the next night.  This salad is wonderful with anything you throw on the grill, including hamburgers on the 4th; or bring it along next time you go on a picnic.  If you can't find jicama, skip it.

One thing you don't want to skip is chipotle chiles in adobo.  These are normally packed in cans with a sauce made of spices, vinegar, tomato sauce and sometimes other chilies. You can use the chiles, the sauce, or both in recipes. Don't worry, when I first made this salad, I had to look it up too!  You will find them in small cans in the Mexican section of the supermarket.  Have you noticed how this area is getting larger by the minute? My supermarket now has two sections!  People in this country have really fallen in love with all this hot and spicy food.  As for me, I have to look up most peppers every time they are included in a recipe.  It is soo confusing, all these peppers.  I have learned one thing though...habaneros are the hotest!

Serves 6-8 

Ingredients:

2 Tbs. fresh lime juice

1 Tbs. fresh orange juice

1 tsp. diced chipotle chili in adobo, plus 1 Tbs. adobo sauce

2 tsp. salt

1 garlic clove, minced

1/2 tsp. honey

1/4 cup plus 2 Tbs. olive oil

6 ears of corn, husks and silks removed

1 can (15 oz.) black beans, rinsed and drained

2 Tbs. chopped fresh cilantro, plus cilantro leaves for garnish*

2 cups cherry or grape tomatoes, quartered

1/2 cup diced jicama

1/4 cup diced red onion

Directions:

In a bowl, whisk together the lime juice, orange juice, chipotle chili and adobo sauce, 1 tsp. of the salt, the garlic, honey and the 1/4 cup olive oil until smooth. Set the vinaigrette aside.

Prepare a hot fire in a grill or preheat a grill pan over high heat.

Rub the ears of corn with the 2 Tbs. olive oil and the remaining 1 tsp. salt. Grill the corn, turning occasionally, until charred in spots, 10 to 15 minutes. Transfer to a platter.

When the corn is cool enough to handle, remove the kernels from the cobs and place the kernels in a large bowl. Add the black beans, chopped cilantro, tomatoes, jicama, onion and vinaigrette and stir until well combined. Garnish with the cilantro leaves. Serve the salad at room temperature. Serves 6 to 8.

*I added 3 TBs

Recipe Williams-Sonoma Kitchen.

How to Grill a Great Hamburger

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In my family the women are the great cooks, but the men are not far behind, specially on the grill. Since they know they can't compete with us in the kitchen, the grill is their domain. What they don't know is that behind their backs we do a pretty good job there too, we just don't let them know it!

My brother is now one of my best fans. I understand from my sister in law he reads my blog every night when he gets home from work. Two nights ago, while we were on the phone talking about something else, he suddenly volunteered his newest hamburger recipe, a stroke of genius indeed.  I made some for us last night and they were so good I even forgot to add the cheese.

One of the most important things about a hamburger is obviously the type of meat.  Some people think sirloin is the best meat to use; others swear by ground chuck... neither is right.  The best meat is a combination of sirloin and chuck.  The flavor of sirloin together with the fat from the chuck renders the perfect hamburger.  Salt and pepper and a little Worcestershire sauce is all you need and for cheese fans, some cheddar.  Make a small indentation with your thumb in the middle after shaping to help it cook evenly and whatever you do, do not flatten with a spatula when grilling.  I cringe when I see people do that.  The meat should be room temperature before it goes on the fire but do not let it sit out once blood comes out.  Oil or spray the grill and wait until the coals are very hot before you add the patties.  Wrap a piece of bacon over the hamburger and throw it on the grill.  This is his secret! You can remove it later, add it to the bun, feed it to the dog or just gulp it down while no one is watching!  For medium rare, I cook mine 5 minutes on each side covered,  For medium, I would add another minute on each side. Flip just once!

My brother likes to split an English muffin add some olive oil and grill it while hamburger is cooking.  I love the French hamburger rolls from Publix which are light and airy.  The rest is up to you...for me, a slice of tomato, onion, catsup and lettuce is it, although horseradish mustard is divine!

Ted's Babyback Ribs

Pin It If there is something I'm very proud of is having two children who are great cooks! My daughter Christina is the baker and her cookies are legendary not only in our family, but also with friends and neighbors. My son Ted, on the other hand, is the grill master. He used to be the burrito king but ever since he moved to Georgia he's developed into a great griller.

Last Christmas he got a smoker from his grandmother in law and since then, no one can touch him. About a couple of months ago, when I visited the family in Atlanta, he served me some of the best ribs I have ever had... no question!

Under his guidance and without a smoker I served these about a month ago and they were outstanding. If you don't have a smoker, he recommends cooking them in beer in a 250 degree oven sealed for about two hours. He makes his own rub (of course!) I had Emeril make mine. The barbecue sauce is all mine!

I am posting this early so you can start planning ahead for your Labor Day Weekend which is a week from tomorrow.

Ingredients

2 Slabs Pork Baby Back Ribs

1 can light beer

2 TB. Emeril's Rub for Pork

Barbecue Sauce (Recipe follows)


The night before you cook them, rub spice mixture over the ribs. I used Emeril's because it was the only good one I could find at the store I went to, but others will do too. Seal in tin foil paper and place in fridge. Before you cook then, open tin foil and pour 1 small can light beer. Reseal tight and place in the oven at 250 degrees for 2 hrs. Remove from the oven bring to room temperature and set aside until ready to grill. Remove from tin foil and place in a medium hot grill. Cook each side for 10 minutes. Brush barbecue sauce on one side and cook an additional 10 minutes. Do the same for the other side. You will be cooking a total of 40 minutes..10 mins. each side without sauce, 10 mins. each side with sauce. Let rest for 10 minutes. You can serve with leftover barbecue sauce on the side.


Barbecue Sauce

Makes 3 cups

1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon mustard powder
1 teaspoon red-pepper flakes
3 tablespoons light-brown sugar
2 cups ketchup
1/3 cup Worcestershire sauce
1/3 cup cider vinegar
1 tablespoon molasses
1/4 teaspoon ground black pepper


Directions

In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in mustard powder and red-pepper flakes; cook 30 seconds.

Reduce heat to medium-low; stir in sugar, ketchup, Worcestershire, vinegar, molasses, and black pepper. Cook, stirring occasionally, until thickened, 5 to 10 minutes.

I usually serve ribs with my potato salad and sliced tomatoes with balsamic and fresh basil. An Australian Shiraz or Argentinian Malbec goes well with it.

Fourth of July Barbecue...The Menu

Pin It A special friend has asked me for a menu for his Fourth of July barbecue that should have a recipe for kids not involving beef. What a dilemma! To me the Fourth of July is hamburgers or ribs on the grill or if I am by the seashore, a clam bake.

Sometimes we are presented with these situations where a guest cannot or will not eat beef or fish and what do we do? All I can say is that a good hostess should be able to accommodate everyone's tastes, allergies etc. while at the same time not sacrifice the majority for a few. In this situation, since we are going to be cooking on the grill, it's not a big problem to throw a few chicken pieces on the grill for those who don't like meat and that is what i have done. Drummettes are easy for little kids to handle and they also make great appetizers for the adults. Serve them for the grownups while you are having cocktails and save a few for the kids while the others are having hamburgers. That way everyone gets what they were expecting and you come out looking like a princess. Problem solved!


Fourth of July Barbecue

Clam Dip with Potato Chips

Grilled Chicken Drummettes

Grilled Double Cheese Hamburgers with Vidalia & Horseradish Mustard

Grilled Corn on the Cob with Dill Butter

My Mother's Potato Salad

Beefsteak Tomatoes, with Balsamic Vinegar, Basil & Olive Oil

Peach Blueberry Crumble

Tinto de Verano


I am posting the menu early so you can start salivating and making plans! The recipes will be posted by tomorrow evening at the latest! The clam dip and Tinto de Verano have been previously posted on the blog. Just click on them or do a search on the Google box.

Just so you know, I will be making my brother's secret hamburger recipe with a new twist. If you are going to buy the hamburger meat early, get half ground sirloin and half ground chuck. That is part of the SECRET!!!

Honey Barbecue Chicken Drummettes

Pin It Depending on how many guests you are having, you may want to double or triple the recipe. The marinade is plenty for basting 20 chicken drummettes.

Yield 6 to 8 servings

Ingredients

1 cup soy sauce

3/4 cup finely chopped yellow onions

1/3 cup rice wine vinegar
1/4 cup honey
1/4 cup chopped fresh cilantro

2 tablespoons white sesame seeds
2 tablespoons chopped fresh gingerroot
2 tablespoons minced garlic
2 tablespoons sesame oil

Red Pepper Flakes to taste
12 skin-on chicken drummettes (about 3 1/2 pounds)

Directions

In a large bowl, combine soy sauce, onions, rice wine vinegar, honey, cilantro, red pepper flakes, sesame seeds, ginger, garlic and sesame oil, and stir well to combine. Place the chicken in a large plastic bag or baking dish and cover with the marinade. Toss to combine and place in the refrigerator, turning frequently, to marinate at least 6 hours.

Preheat the grill to medium and the oven to 350 degrees F.

Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry, and grill the chicken, skin-side up, until browned, about 10 minutes. Meanwhile, place the leftover marinade in a small saucepan and bring to a boil. Lower the heat to medium and simmer until slightly thick, about 10 minutes.

Turn the chicken, and grill until the skin is browned and crispy, about 5 minutes.

Baste the chicken with the marinade and continue cooking until done, another 5 - 10 minutes.

Arrange the chicken on a platter and put the leftover reduced marinade on a bowl on the side.

Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard

Pin It This is a combination of my brother's and Bobby Flay's hamburgers on the grill. My brother's recipe calls for 1/2 chuck and 1/2 sirloin, which gives it a wonderful flavor and texture. His addition of bacon gives the hamburgers a fantastic taste not even Bobby Flay can match. He serves his hamburgers on English Muffins coated with olive oil and toasted on the grill. You can choose this alternative or regular hamburger rolls.

The cheese and the Vidalia Onions are Bobby Flays and my idea, long before he was a glimmer in his mother's eye! He can take credit for the horseradish mustard!

Yield
8 servings

Ingredients
1 pound freshly ground chuck
1 pound freshly ground sirloin
8 bacon strips
Salt and freshly ground black pepper
8 slices white Cheddar, sliced 1/4-inch thick
8 slices yellow Cheddar, sliced 1/4-inch thick
8 hamburger buns or English Muffins
Horseradish Mustard, recipe follows
8 leaves Romaine Lettuce
Grilled Vidalia Onions, recipe follows
Dill pickles, sliced
Ketchup

Directions

Preheat grill or a cast iron skillet to high.

Combine the sirloin and the chuck

Divide the beef into 8 (4-ounce) burgers. Shape and with your thumb create a dimple in the middle, it helps it cook evenly. Season on both sides with salt and pepper, to taste. Lay a strip of bacon around the hamburgers. Grill or cook in the skillet for 3 to 4 minutes on each side for medium-rare doneness. During last minutes of cooking add 2 slices of cheese to each burger, cover grill and let melt, approximately 1 minute.

Place burger on bun and top with Horseradish Mustard, lettuce, Grilled Vidalia Onions, pickles and ketchup.

Horseradish Mustard:

1/2 cup Dijon mustard
2 tablespoons prepared horseradish, drained
Whisk mustard and horseradish together in a small bowl.

Grilled Vidalia Onions:

2 Vidalia onions, sliced crosswise, 1/4-inch thick slices
2 tablespoons olive oil
Salt and freshly ground black pepper
Brush olive oil on both sides of the onions and season with salt and pepper. Grill the onion slices for 3 to 4 minutes on each side until golden brown.

Corn on the Cob

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Yield
12 servings

Ingredients

12 ears corn, silks removed, husks left on, and

soaked in cold water for 20 minutes

1/2 pound unsalted butter, slightly softened

1/2 cup chopped fresh dill

Salt and pepper

Directions

Heat grill to high. Remove corn from water and place on the grill. Close cover and grill until just cooked through, about 20 minutes. While corn is grilling, combine butter and dill in a food processor until smooth. Season with salt and pepper, to taste. Remove husk and slather with dill butter.

Lindaraxa's Note: Make sure you turn corn every five minutes while grilling

Watch Bobby Flay Grill corn!

http://www.foodnetwork.com/videos/grilled-corn-with-dill-butter/28860.html

My Mother's Potato Salad

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Serves 8

8 Baking Potatoes cut in 1 inch cubes
6 Hard boiled eggs chopped and cooled
2 Cups finely chopped Celery
1 tsp celery salt
Pepper
1 1/2 - 2 Cups mayonnaise
chopped chives
Sliced radishes for garnish (optional)


Boil the potatoes until done but still holding their shape. Drain and cool completely. Combine with the eggs, celery, celery salt and pepper. Combine with mayonnaise. Use your discretion with the mayo adding one TB at a time. You don't want a dry potato salad.  Add chives. (the radishes are only for decoration and can be easily skipped)

Make sure you make the potato salad first thing in the morning so that it has ample time to cool. You can make the night before.

Bobby Flay's Cole Slaw

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If you want an authentic North Carolina Pulled Pork Sandwich, You must accompany it with cole slaw, either on it or on the side. I prefer mine on the side, so i can add all the sauce I want to my sandwich, but it's up to you. Most people love this recipe, some find it a bit tangy. I start adding the mustard a little at a time until it comes to the taste I like. I would suggest you do the same.

Ingredients

• 1 head green cabbage, finely shredded
• 2 large carrots, finely shredded
• 3/4 cup best-quality mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons grated Spanish onion
• 2 tablespoons sugar, or to taste
• 2 tablespoons white vinegar
• 1 tablespoon dry mustard
• 2 teaspoons celery salt
• Salt and freshly ground pepper

Directions

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.