For the first eight years that we were retired we lived on an island near Hilton Head in South Carolina. It was a golf community and had a great Chef at the clubhouse. My wife took a cooking class there and this recipe is a reminder of our time at Callawassie. It is a chilled summer soup and makes a great first course for dinner.
Ingredients:(Serves 8-10)
3 Cups Chopped Tomato (Peeled &Seeded)
2 Cups Tomato Sauce
3 Cups Tomato Juice
1/2 Cup Red Wine Vinegar
1/2 Cup Sugar
1/2 Cup Olive Oil
1 tsps. Pepper
3 TBSP. Chopped Garlic
2 TBSP. Oregano
2 tsps. Salt
2 tsps. Worcestershire Sauce
1/4 Cup each of Diced Carrots, Diced Celery, Diced Cucumbers, and Diced Green Pepper
Preparation:
Combine first 11 ingredients (everything except the diced vegetables) in a large non-reactive bowl. Chill in the fridge for at least an hour. Check Seasoning and adjust to your taste. Before serving pour into a blender and add the diced vegetables. Blend, but not too smooth. Serve and enjoy.
Tuesday, May 31, 2016
Tossed Greens and Grapes Salad
Want something a little different when it comes to salad ? Here is a recipe from an old Southern Living magazine, that is different, fresh and springy tasting and has some ingredients that are unique. It only takes about 15 minutes to make and I think you will like it.
Ingredients:
3/4 Cup Extra Virgin Olive Oil
1/4 Cup Red Wine Vinegar
11/2 tsps. Dijon Mustard
11/2 tsps. Honey
1/8 tsps. Salt
1/8 tsps. Pepper
1 (5OZ.) Package Spring Greens
2 Cups Red Seedless Grapes, Halved
1 Cup Salted, Roasted Cashews
2 Oz. Manchego Cheese, shaved
Preparation:
Stir together first six ingredients in a large salad serving bowl, to make the dressing. Add the spring greens and the next three ingredients and toss thoroughly. Serve.
How easy is that ? And very tasty !
Ingredients:
3/4 Cup Extra Virgin Olive Oil
1/4 Cup Red Wine Vinegar
11/2 tsps. Dijon Mustard
11/2 tsps. Honey
1/8 tsps. Salt
1/8 tsps. Pepper
1 (5OZ.) Package Spring Greens
2 Cups Red Seedless Grapes, Halved
1 Cup Salted, Roasted Cashews
2 Oz. Manchego Cheese, shaved
Preparation:
Stir together first six ingredients in a large salad serving bowl, to make the dressing. Add the spring greens and the next three ingredients and toss thoroughly. Serve.
How easy is that ? And very tasty !
Saturday, May 28, 2016
Who wants plain old burgers ?
OK, OK, so you just want some burgers for your Memorial Day picnic. Burgers are great, but they don't have to be boring. Kick your burgers up a notch with one of these recipes.
When I was a kid I had an uncle who was quite successful. He was also into grilling before it was all the rage. He was the first person I ever knew who had a Weber Kettle. Charcoal of course, in those days. No such thing as a gas grill then. My uncle gave us a Weber one year and when he came to town, he would go to the local grocery and buy 1 1/2" thick porterhouses for the grill or he would make great thick and juicy hamburgers. For most kids my age, Mickey Mantle or Stan Musial were their hero's. I wanted to grow up like my Uncle and be able to go to the store and buy those big porterhouses or make those hamburgers. Here is my rendition of Uncle Roland's burgers.
Ingredients: (Makes 6-8 burgers)
Burgers:
2 Lbs. ground round - I like the 85% lean for burgers
1/2 of a large sweet onion diced
10-12 Baby Bella mushrooms cut into 1/8 inch dice
2 eggs
1/4 cup oatmeal
Salt and pepper
Toppings:
2 large sweet onions - sliced thinly
4 TBSP Butter - Divided
2 TBSP Olive Oil
8 Oz. Baby Bella mushrooms - stems removed and sliced
Red pepper flakes
Salt
8 slices Swiss cheese
8 Slices Bacon - cooked crisp and cut in two.
Preparation:
In a large bowl mix all burger ingredients with your hands, until the egg is thoroughly spread into the meat. The egg and oatmeal will hold your burgers together better on the grill. Form into patties. I like to make about three patties per pound but you can do four if you like the burgers thinner. Hold the burgers in the fridge. Preheat your grill on high heat.
In the meantime, melt 2 TBSP of the butter and one TBSP of the olive oil in a large skillet. (cast iron works great for this) Add the sliced onions. Season with salt, pepper and the red pepper flakes to taste. Sauté onions until straw colored and tender. They should be nice and caramelized. In another skillet melt remaining butter with the remaining oil, and sauté the sliced mushrooms. Season with salt and pepper.
Sear burgers on both sides on the hot grill. Reduce heat and grill to desired level of doneness. Just before taking off of the grill add the Swiss cheese to each burger, and leave on the grill until the cheese starts to melt. Serve hot, with the caramelized onions, sautéed mushrooms and bacon slices offered as additional toppings. The mushrooms and onions cooked in the burgers give them a great flavor and keep the meat moist.
Here is a second recipe that came from a Southern Living magazine years ago. It is another take on a burger that is interesting and different.
Ingredients:
1/4 cup soy sauce
2 TBSP corn syrup
1 TBSP lemon juice
1/2 tsp. ground ginger
1/4 tsp. garlic powder
2 green onions - thinly sliced
2 LBS. Ground Beef
1/4 cup chili sauce
1/4 cup jalapeno jelly
8 hamburger buns
Toppings: grilled sweet onion slices and grilled pineapple slices
Preparation:
Stir together first six ingredients; pour into a shallow baking dish.
Shape beef into patties; place into the marinade in a single layer, turning to coat both sides. Cover and marinate four hours in the fridge. Drain reserving marinade. Grill patties over medium high heat for about 5 minutes per side or until they are at your desired degree of doneness, brushing several times with the marinade. Grill onion slices and pineapple slices along with the burgers. Stir together chili sauce and jalapeno jelly. Serve burgers on buns with chili sauce mixture and other toppings.
Hope you have a great Memorial Day, and don't forget to pause and reflect on those who have paid the ultimate sacrifice for our nation.
When I was a kid I had an uncle who was quite successful. He was also into grilling before it was all the rage. He was the first person I ever knew who had a Weber Kettle. Charcoal of course, in those days. No such thing as a gas grill then. My uncle gave us a Weber one year and when he came to town, he would go to the local grocery and buy 1 1/2" thick porterhouses for the grill or he would make great thick and juicy hamburgers. For most kids my age, Mickey Mantle or Stan Musial were their hero's. I wanted to grow up like my Uncle and be able to go to the store and buy those big porterhouses or make those hamburgers. Here is my rendition of Uncle Roland's burgers.
Ingredients: (Makes 6-8 burgers)
Burgers:
2 Lbs. ground round - I like the 85% lean for burgers
1/2 of a large sweet onion diced
10-12 Baby Bella mushrooms cut into 1/8 inch dice
2 eggs
1/4 cup oatmeal
Salt and pepper
Toppings:
2 large sweet onions - sliced thinly
4 TBSP Butter - Divided
2 TBSP Olive Oil
8 Oz. Baby Bella mushrooms - stems removed and sliced
Red pepper flakes
Salt
8 slices Swiss cheese
8 Slices Bacon - cooked crisp and cut in two.
Preparation:
In a large bowl mix all burger ingredients with your hands, until the egg is thoroughly spread into the meat. The egg and oatmeal will hold your burgers together better on the grill. Form into patties. I like to make about three patties per pound but you can do four if you like the burgers thinner. Hold the burgers in the fridge. Preheat your grill on high heat.
In the meantime, melt 2 TBSP of the butter and one TBSP of the olive oil in a large skillet. (cast iron works great for this) Add the sliced onions. Season with salt, pepper and the red pepper flakes to taste. Sauté onions until straw colored and tender. They should be nice and caramelized. In another skillet melt remaining butter with the remaining oil, and sauté the sliced mushrooms. Season with salt and pepper.
Sear burgers on both sides on the hot grill. Reduce heat and grill to desired level of doneness. Just before taking off of the grill add the Swiss cheese to each burger, and leave on the grill until the cheese starts to melt. Serve hot, with the caramelized onions, sautéed mushrooms and bacon slices offered as additional toppings. The mushrooms and onions cooked in the burgers give them a great flavor and keep the meat moist.
Here is a second recipe that came from a Southern Living magazine years ago. It is another take on a burger that is interesting and different.
Ingredients:
1/4 cup soy sauce
2 TBSP corn syrup
1 TBSP lemon juice
1/2 tsp. ground ginger
1/4 tsp. garlic powder
2 green onions - thinly sliced
2 LBS. Ground Beef
1/4 cup chili sauce
1/4 cup jalapeno jelly
8 hamburger buns
Toppings: grilled sweet onion slices and grilled pineapple slices
Preparation:
Stir together first six ingredients; pour into a shallow baking dish.
Shape beef into patties; place into the marinade in a single layer, turning to coat both sides. Cover and marinate four hours in the fridge. Drain reserving marinade. Grill patties over medium high heat for about 5 minutes per side or until they are at your desired degree of doneness, brushing several times with the marinade. Grill onion slices and pineapple slices along with the burgers. Stir together chili sauce and jalapeno jelly. Serve burgers on buns with chili sauce mixture and other toppings.
Hope you have a great Memorial Day, and don't forget to pause and reflect on those who have paid the ultimate sacrifice for our nation.
Friday, May 27, 2016
Salmon Grilled on a Cedar Plank
Here is another recipe for your memorial day picnic. There are lots of varieties of this sort of recipe. I got this one from Spaces Magazine, a Kansas City publication. The article was about Cody Hogan, who at that time anyway, was the Chef De' Cuisine at Lidia's Kansas City. Lidia's is owned and operated by Lidia Bastianich, the famous Italian chef. The point of the article was how Cody came up with easy but delicious meals for weekends off. Since he spends his days in a kitchen, he was looking for simple ways to make something special for the weekend. This salmon is easy to make, tastes delicious, and makes a great presentation.
Ingredients:
(serves 8, for fewer people just use a smaller piece of salmon and don't use all of the marinade)
One untreated cedar plank - weigh down in water and soak for at least 45 min.
1 side of salmon, about 3 pounds, skin on, bones removed, and scored down to the skin but not through the skin, into serving size pieces. The skin will hold the pieces together while cooking, and keep the salmon moist.
1/3 cup Extra Virgin Olive Oil
3-5 Garlic cloves, peeled and thinly sliced
1/2 lemon, thinly sliced. Reserve the other half, cut into wedges for serving.
Approximately 1/4 cup finely chopped dill or fennel fronds. (I like dill.)
2 tsps. sea salt
Freshly ground black pepper
Preparation:
Soak the cedar plank, as stated above, at least 45 minutes. Longer is better.
Weigh it down in the water with a 28 oz. can or other heavy object.
Combine the olive oil, sliced garlic, and chopped dill and rub into the salmon, making sure to get the seasonings down into the scores separating the side into pieces. Insert thin lemon slices into the scores between each serving. Season with salt and pepper. Allow the salmon to sit and marinate while the grill heats. Turn all burners on a gas grill to high for 10 minutes to allow grill to heat. Turn middle burner off and outside burners to medium heat. Lay plank on grill and close lid. Check in a few minutes to make sure the plank has started to smoke. Once the plank is smoking, lay some more dill fronds on the plank and then transfer the salmon onto the plank, on top of the dill. Cook covered, over the indirect heat for approximately 20-25 minutes, until the salmon is translucent throughout and is beginning to give off it's milk. (You will see white drops appearing on the sides of the meat.) Time may vary depending on the thickness of the salmon. When salmon is done, remove from grill and slide the entire side gently onto a large platter. Cover with foil and let sit for 5 minutes before serving. Garnish with dill and lemon wedges. Serve with a salad, and a crisp white wine such as sauvignon blanc, or if you prefer a nice oaky chardonnay or a Willamette pinot noir.
Ingredients:
(serves 8, for fewer people just use a smaller piece of salmon and don't use all of the marinade)
One untreated cedar plank - weigh down in water and soak for at least 45 min.
1 side of salmon, about 3 pounds, skin on, bones removed, and scored down to the skin but not through the skin, into serving size pieces. The skin will hold the pieces together while cooking, and keep the salmon moist.
1/3 cup Extra Virgin Olive Oil
3-5 Garlic cloves, peeled and thinly sliced
1/2 lemon, thinly sliced. Reserve the other half, cut into wedges for serving.
Approximately 1/4 cup finely chopped dill or fennel fronds. (I like dill.)
2 tsps. sea salt
Freshly ground black pepper
Preparation:
Soak the cedar plank, as stated above, at least 45 minutes. Longer is better.
Weigh it down in the water with a 28 oz. can or other heavy object.
Combine the olive oil, sliced garlic, and chopped dill and rub into the salmon, making sure to get the seasonings down into the scores separating the side into pieces. Insert thin lemon slices into the scores between each serving. Season with salt and pepper. Allow the salmon to sit and marinate while the grill heats. Turn all burners on a gas grill to high for 10 minutes to allow grill to heat. Turn middle burner off and outside burners to medium heat. Lay plank on grill and close lid. Check in a few minutes to make sure the plank has started to smoke. Once the plank is smoking, lay some more dill fronds on the plank and then transfer the salmon onto the plank, on top of the dill. Cook covered, over the indirect heat for approximately 20-25 minutes, until the salmon is translucent throughout and is beginning to give off it's milk. (You will see white drops appearing on the sides of the meat.) Time may vary depending on the thickness of the salmon. When salmon is done, remove from grill and slide the entire side gently onto a large platter. Cover with foil and let sit for 5 minutes before serving. Garnish with dill and lemon wedges. Serve with a salad, and a crisp white wine such as sauvignon blanc, or if you prefer a nice oaky chardonnay or a Willamette pinot noir.
Wednesday, May 25, 2016
Marinted Green Beans with Tomatoes, Olives and Feta
Well, I'm just back from my golf trip with my high school buddies and it was just as much fun as I thought it would be. I always have a great time with these guys. One of the guys had made a DVD from old game films of our senior year of football. We only lost one game that year and won our Conference, so it was fun to watch and reminisce about those good times.
But on with life and the next good times. With Memorial day coming up this weekend, I thought it might be a good time to post some recipes that you can use for your memorial day picnic. This recipe for marinated green beans came from a magazine years ago. I have saved the recipe and used it over and over as a great side dish that can be made ahead of time and served at room temperature for any meal from a picnic to a sit down dinner.
Ingredients:(8 to 10 servings)
2 pounds fresh green beans - trimmed
11/2 tsp. salt divided
2 garlic cloves - minced
1/4 cup olive oil
1 cup pitted kalamata olives - sliced
2 tomatoes - seeded and chopped
2 TBSP red wine vinegar
1 TBSP fresh oregano - finely chopped
1/4 tsp. pepper
2 (4 oz.) packages crumbled feta cheese
Garnish: fresh oregano sprigs
Preparation:
Place beans in boiling water seasoned with 1 tsp. of the salt; cook 6-8 minutes or until crisp tender. Drain and plunge beans into ice water to stop the cooking process and preserve their bright green color. Drain and let the beans dry on a layer of paper towels. Place beans into a flat serving dish.
Sauté garlic in hot olive oil in a skillet for 30 seconds or until fragrant. Remove skillet from heat and stir in the olives, tomatoes, red wine vinegar, fresh oregano, and the pepper. Pour mixture over green beans, stir to coat and allow them to sit in the fridge for at least three hours or overnight. Remove from fridge one hour prior to serving and allow to get to room temperature. Season with remaining salt. Sprinkle the feta cheese over the green beans and garnish with oregano sprigs. This will make a beautiful presentation and is a tasty side for your picnic. It goes great with hamburgers.
But on with life and the next good times. With Memorial day coming up this weekend, I thought it might be a good time to post some recipes that you can use for your memorial day picnic. This recipe for marinated green beans came from a magazine years ago. I have saved the recipe and used it over and over as a great side dish that can be made ahead of time and served at room temperature for any meal from a picnic to a sit down dinner.
Ingredients:(8 to 10 servings)
2 pounds fresh green beans - trimmed
11/2 tsp. salt divided
2 garlic cloves - minced
1/4 cup olive oil
1 cup pitted kalamata olives - sliced
2 tomatoes - seeded and chopped
2 TBSP red wine vinegar
1 TBSP fresh oregano - finely chopped
1/4 tsp. pepper
2 (4 oz.) packages crumbled feta cheese
Garnish: fresh oregano sprigs
Preparation:
Place beans in boiling water seasoned with 1 tsp. of the salt; cook 6-8 minutes or until crisp tender. Drain and plunge beans into ice water to stop the cooking process and preserve their bright green color. Drain and let the beans dry on a layer of paper towels. Place beans into a flat serving dish.
Sauté garlic in hot olive oil in a skillet for 30 seconds or until fragrant. Remove skillet from heat and stir in the olives, tomatoes, red wine vinegar, fresh oregano, and the pepper. Pour mixture over green beans, stir to coat and allow them to sit in the fridge for at least three hours or overnight. Remove from fridge one hour prior to serving and allow to get to room temperature. Season with remaining salt. Sprinkle the feta cheese over the green beans and garnish with oregano sprigs. This will make a beautiful presentation and is a tasty side for your picnic. It goes great with hamburgers.
Friday, May 20, 2016
Gone Golfing
I am leaving town for a few days, so there won't be any new posts for a while. I am meeting a dozen or so of my high school buddies in Omaha. We will play golf, tell stories, and try to remember what it was like when we were 17. The golf won't be very important but the time with old friends will be priceless. As we get older, we have realized that we probably shouldn't wait for a class reunion every five years to see one another. We are spread all over the country and getting together isn't easy, but we try to do it every couple of years at least. It is a pretty special bunch. We all played sports together, were pretty fair students and have all led productive lives. We were good solid Midwest kids. We have a doctor, teachers, coaches, engineers, salesmen, railroad men, financial guys, accountants, and a law enforcement guy in the group. All but a couple are retired now and we have all gotten to be about 70. We were all baby boomers. Many of our dads were veterans of World War II, as were most of our coaches and teachers. Many of us did our time in Viet Nam. Just a bunch of "grumpy old men", but all good solid citizens and for me a pleasure to spend time with. Talk to you all when I get back.
Horseradish Mashed Potatoes with Caramelized Onions
Here is a way to change up an old standard. These mashed potatoes aren't your Grandma's mashed potatoes. They will get people's attention. If you don't like horseradish, just leave that out and do the caramelized onion topping. I like them either way. This is a recipe that I got from a friend in South Carolina. Where she got it I don't know, so can't really credit anyone beyond my friend.
Ingredients:
1/4 Cup plus 6 TBSP. butter (11/4 sticks)
21/2 LBS. white onions - thinly sliced
3 TBSP. Balsamic Vinegar
2 Tsp. chopped fresh thyme
31/2 Lbs. russet potatoes, peeled and cut into one inch pieces
6-8 TBSP. whole milk or cream
1/4 cup prepared horseradish
Preparation:
Melt 1/4 cup butter in a large skillet over medium heat. Add sliced onions; sauté until deep golden color, about thirty minutes. Add vinegar and thyme. Reduce heat to low and sauté another 4 minutes. Season with salt and pepper.
Meanwhile, cook potatoes in large pot of boiling salted water, until very tender, about twenty minutes. Drain and return to same pot. Mash until smooth. Add 6 TBSP milk, the horseradish and 6 TBSP butter. (I like to heat the butter and milk together in the microwave before adding them to the potatoes). Stir together, or use a hand mixer to blend smoothly. Thin with the two extra TBSP milk if necessary. Season with salt and pepper.
Transfer the potatoes to a baking dish. Spoon onion mixture over the top of the potatoes. (Can be prepared up to 8 hours ahead of time) Cover and refrigerate. Rewarm in 350 degree oven for about thirty minutes before serving. These go great with beef or ham.
Ingredients:
1/4 Cup plus 6 TBSP. butter (11/4 sticks)
21/2 LBS. white onions - thinly sliced
3 TBSP. Balsamic Vinegar
2 Tsp. chopped fresh thyme
31/2 Lbs. russet potatoes, peeled and cut into one inch pieces
6-8 TBSP. whole milk or cream
1/4 cup prepared horseradish
Preparation:
Melt 1/4 cup butter in a large skillet over medium heat. Add sliced onions; sauté until deep golden color, about thirty minutes. Add vinegar and thyme. Reduce heat to low and sauté another 4 minutes. Season with salt and pepper.
Meanwhile, cook potatoes in large pot of boiling salted water, until very tender, about twenty minutes. Drain and return to same pot. Mash until smooth. Add 6 TBSP milk, the horseradish and 6 TBSP butter. (I like to heat the butter and milk together in the microwave before adding them to the potatoes). Stir together, or use a hand mixer to blend smoothly. Thin with the two extra TBSP milk if necessary. Season with salt and pepper.
Transfer the potatoes to a baking dish. Spoon onion mixture over the top of the potatoes. (Can be prepared up to 8 hours ahead of time) Cover and refrigerate. Rewarm in 350 degree oven for about thirty minutes before serving. These go great with beef or ham.
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