We all have fond memories of growing up with our fathers manning the battered backyard grill, with juicy meat bathed in a tangy marinade and sizzling over white hot coals, char flamed corn-on-the-cob or other grilled vegetables. Parents inviting friends and family over bringing all sorts of delicious dishes for the backyard barbecue. Growing up in Anacortes surrounded by water my family loved going to the beach to have a picnic and grilled food. Fathers back then were always the "grill masters," moms just made all the other delicious foods to accompany the meats. I know one of Jerry and my favorite places to grill is at the beach or a beautiful lake. It just seems grilled food and the beach go together quite well. Grilled steaks, burgers, hot dogs and sometimes salmon (my favorite). Fresh homemade potato salads, macaroni salads, corn-on-the-cob, crisp cold watermelon, homemade churned ice cream, peach cobblers and if you were lucky smores.
I hope you enjoy the recipes listed below, and get out there and grill - it's fun!
Margaritas
1 cup fresh lime juice (extra for placing onto rim of glasses)
2 cups Cointreau
3 cups white tequila
Ice
Salt (for the glasses)
Fresh lime slices for glass garnish
Into a pitcher filled with ice combine the lime juice, Cointreau and tequila. Stir to combine. Turn glasses upside down and dip the rim into lime juice, then into salt.
Fruity Punch With or Without Alcohol
2 bottles of guava passion fruit drink (1 1/2 qts.)
2 bottles cranberry juice cocktail (1 1/2 qts.)
2 qts. grapefruit juice
3 bottles (1 liter each) ginger ale
Big bag of ice cubes
5 fresh limes, sliced into thin slices
For the alcohol version; add 1 (750 ml.) bottle of vodka and 1 (750 ml) bottle of golden rum, but omit the ginger ale.
Into a large roasting pan or some other large container add the passion fruit drink, cranberry drink, grapefruit drink and depending if non-alcoholic add ginger ale, if alcoholic omit ginger ale and add the vodka and rum, mix well to combine. Place the punch into several serving pitchers adding a little ice to each pitcher. To serve; stir punch before adding to glasses then add ice to glasses then add punch and garnish with a lime slice.
Fresh Salsa For a Crowd
2 large white onions, finely diced
2 fresh limes, juiced
3 garlic cloves, finely, finely minced
salt and freshly ground black pepper
2 (14 1/2 oz.) cans diced peeled tomatoes, drained (good quality)
4 large ruby red ripe tomatoes, seeded and finely diced
3 to 4 jalapenos, seeded and minced (if you don't care for too much heat add less)
1 cup fresh cilantro, chopped (add more if you want to)
Add ingredients to a bowl and mix to combine, cover and chill. Serve with fresh cooked salted tortilla chips.
Pimiento Cheese on Toasted Baguette Slices
1 (12 oz.) block aged sharp cheddar cheese
1/2 cup mayonnaise (maybe more)
1 (4 oz.) jar diced pimientos, drained and rinsed
1/4 cup fresh chives, sliced
3 scallions, minced including green part
1 Tbl. Dijon
1/2 tsp. Worcestershire sauce
salt and freshly ground black pepper
Tabasco, to taste (I like a lot)
1 French baguette, thinly sliced on diagonal
Grate the cheese and place into a bowl. Into another bowl (pretty serving bowl) mix together the remaining ingredients except bread. Stir the grated cheese into the mayonnaise mixture, adding more mayonnaise if needed. Cover with plastic wrap and chill until ready to serve. Place the sliced baguette onto baking sheets and lightly brush with either olive oil or butter place under broiler to lightly brown, turning to brown both sides. Or you can also place on outdoor grill. To serve; place bowl with pimiento cheese in center of serving platter and add baguette slices around edge of platter.
Refreshing Watermelon Salad
1 (2 lb.) seedless watermelon, chilled
1 large lime, juiced and zested
1 tsp. sugar
3 Tbl. fresh cilantro, chopped
2 Tbl. light rum
Remove the rind from watermelon and cut into 1-inch cubes or use a melon baller. Place into a large bowl. Into a smaller bowl add lime juice, zest, sugar and rum whisking to combine. Add cilantro and mix. Pour this mixture over the watermelon and gently stir to combine. Cover and chill for about 30 minutes.
Simple Grilled Steak
4 (1 1/2-inch) thick bone in porterhouse steaks
1/2 cup olive oil
salt and freshly ground black pepper
4 sprigs of fresh rosemary
Butter, chilled and sliced into 4 pieces
Fresh lemon wedges
Heat grill, brush steaks with oil, season with salt and pepper. Grill on hottest part of grill flipping once until browned about 5 minutes. Using the rosemary sprigs, baste steaks with remaining oil cooking to desired doneness. Remove steaks to platter, let rest for about 5 minutes, add pat of butter to each and drizzle with fresh lemon juice if desired. Lemon really perks up the taste of the steak. Garnish with fresh rosemary sprigs.
Grilled Snapper with Grilled Pineapple Salsa
1 (1 lb.) whole red snapper, cleaned well and rinsed in cold water, patted dry with paper towels
salt and freshly ground black pepper
5 garlic cloves, chopped
4 sprigs of fresh thyme
1/4 cup olive oil
Juice of 1 like
3 scallions
Salsa
1/2 fresh pineapple, peeled, cored and sliced into 1/4-inch thick slices
1 small red onion, diced
1 jalapeno, sliced in half lengthwise and seeded
1 fresh lime juices and zested
1/4 cup fresh cilantro, copped
salt and freshly ground black pepper
For salsa; heat grill and brush pineapple and jalapeno with oil grill about 2 minutes for pineapple on each side and grill jalapeno just briefly. Dice the pineapple and jalapeno and combine into a bowl with other ingredients; toss, taste and adjust seasonings. Fish; season the cavity of fish with salt and pepper, stuff with garlic, thyme and scallions. Rub outside of fish with oil, lime juice, salt and pepper refrigerating about 20 minutes. Grill fish flipping once and cooking about 15 minutes. Transfer to a serving platter and garnish with salsa.
Savory Grilled Chicken
3 lbs. chicken pieces, rinsed in cold water and patted dry
3 bay leaves
15 garlic cloves
salt and freshly ground black pepper
1 cup fresh orange juice
1/2 cup sherry vinegar
2 Tbl. Worcestershire sauce
2 tsp. ground allspice
Into a large bowl, add chicken and bay leaves. Into a food processor add garlic, salt and 2 Tbl. water processing to form a paste. Add orange juice, vinegar, pepper, Worcestershire sauce and allspice, pureeing to smooth. Rub this mixture over the chicken, cover and place in refrigerator 4 hours. Heat grill and remove chicken from marinade. Grill to slightly char chicken then move chicken to a less hot section of the grill to continue cooking for about 25 minutes, flipping only once. Make sure the thickest part of the chicken registers 165 degrees on a thermometer.
Perfect Juicy Grilled Cheeseburger
2 lbs. ground beef - good quality
salt and freshly ground black pepper
4 Tbl. Worcestershire sauce
5 scallions, finely chopped including green part
1/2 cup fresh basil, chopped
Accompaniments
Sharp Cheddar cheese slices, good quality
Crisp lettuce
Ruby red tomato's, sliced
Walla Walla sweet onions, thinly sliced
Good quality buns
Butter, soft
Ketchup
Mustard
Mayonnaise
Relish
Thin sliced dill Pickles
Thick cut bacon slices, cooked
Into a large bowl add meat, salt, pepper, Worcestershire sauce, scallions, and basil; mix well to combine and form into thick patties. Place onto a baking sheet and chill in refrigerator about 15 minutes. Heat grill and brush grates with oil. Add burgers and grill to desired doneness, flipping once. Add cheese slices to melt. Butter buns and place on grill to lightly toast. Add burgers to a serving platter, add buns to a platter then serve with accompaniments. Note: if you like you can stuff your burgers with sauteed mushrooms, blue cheese, sauteed onions, etc.
Grilled Carne Asada - delicious wrapped up in warm flour tortillas topped with pico de gallo
2 lbs. flank steak
olive oil
salt and freshly ground black pepper
Marinade
4 garlic cloves, minced
1 jalapeno, seeded and minced
1 tsp. cumin
1 cup fresh cilantro, finely chopped
salt and freshly ground black pepper
2 fresh limes, juiced and zested
2 Tbl. white vinegar
1/2 tsp. sugar
1/2 cup olive oil
Place steak into a large glass baking dish. Into a bowl whisk the marinade ingredients together and pour over steak, rubbing in to coat. Cover and refrigerate 4 hours. Preheat grill, rub grill with oil and remove steak from marinade, brushing off excess. Grill just a few minutes on both sides and remove to cutting board to rest a few minutes. Thinly slice with a sharp knife across the grain on a diagonal. Serve with warm flour or corn tortillas. Chopped avocados, grilled scallions, and fresh pico de gallo.
Grilled Stuffed Sun Dried Turkey Burgers
1 1/2 lbs. ground turkey or ground beef
1/2 cup sun-dried tomatoes in oil, finely minced (retain the oil)
1 cup mayonnaise
3 tsp. Worcestershire sauce
1/2 cup fresh basil leaves
2 tsp. Italian seasoning
3 garlic cloves, finely minced
salt and freshly ground black pepper
Accompaniments
Fresh Mozzarella cheese, sliced
Good quality buns
Butter
Thinly sliced onions
Lettuce
Ruby red tomato slices
Into a bowl combine sun-dried tomatoes and mayonnaise mixing to combine. Into a large bowl add meat, sun-dried tomato oil, Worcestershire sauce, basil, Italian seasoning, garlic, salt and pepper, mixing to combine. Shape into thin patties, add sliced mozzarella cheese on top of half of the patties then top with remaining patties to seal. Heat grill and rub with oil. Add burgers and grill for about 8 minutes per side or until done. Lightly butter buns and grill, smear on sun-dried tomato mayonnaise, add burgers, top with lettuce, onion and tomatoes. You can also add more cheese on top of burgers to melt.
Grilled Chicken Kabobs
2 lbs. boneless skinless chicken breasts, cut into 1-inch pieces (or any part of the chicken you enjoy)
1 cup olive oil
1 Tbl. red pepper flakes
1 Tbl. fresh thyme, finely chopped
2 Tbl. fresh oregano, chopped
salt and freshly ground black pepper
1/2 cup fresh lemon juice
3 Tbl. fresh lemon zest
skewers - soaked in cold water for 30 minutes
Into a bowl whisk the oil, red pepper flakes, thyme, lemon juice, zest, salt and pepper. Add chicken and toss to coat. Cover with plastic warp and marinate in the refrigerator for 2 hours. Heat your grill and remove chicken from marinade; threading onto skewers. Grill on hottest part of grill, turning as needed until chicken is slightly charred and cooked through about 15 minutes. If the outside starts to burn before it's fully cooked, move to a cooler side of the grill.
Grilled Corn-On-The-Cob
8 ears of corn in husks
salt and freshly ground black pepper
8 Tbl. butter, soft
3 garlic cloves, finely minced
3 tsp. fresh lemon zest
1/2 cup goat cheese
Into a bowl mix butter, cheese, garlic, zest, salt and pepper. Mound onto plastic wrap and roll into a cylinder twisting ends. Place in refrigerator to chill. Peel back corn husks and remove silks; replace husks and coat ears in cold water for 30 minutes. Heat your grill, grill corn on cooler side of grill until husks are slightly charred and kernels are tender about 8 to 10 minutes. Peel husks and smear on the butter. Another good way is to grill the corn then smear on pesto, mmmmm.
Heavenly Grilled Lobster
6 live lobsters (nice sized ones)
1 stick of butter, soft
1/4 cup fresh parsley, chopped
2 tsp. red pepper flakes
6 garlic cloves, finely minced
Zest of 1 lemon
salt and freshly ground black pepper
1/2 cup olive oil
Into a bowl combine butter, parsley, red pepper flakes, garlic, zest, salt and pepper. Split the lobsters in half lengthwise through its head and tail. Scoop out and discard the tomalley, unless you like it. Place the lobster, shell side down onto a baking sheet; crack the claws and place them on baking sheet. Drizzle lobster and claws with olive oil seasoning with salt and pepper. Heat your grill to high, then turn down just a bit. Place lobster halves flesh side down and claws on hot part of grill cooking until slightly charred about 3 minutes. Flip over the lobsters and with a spoon spread on the garlic butter mixture continue grilling for about 5 more minutes. Remove to serving platter and garnish with halved lemons.
Grilled Swordfish Kebabs - love these
2 lbs. fresh swordfish or you can use fresh tuna, rinsed in cold water and cut into chunks
1 or 2 large red bell pepper, seeded and cut into chunks
1 or 2 large green bell pepper, seeded and cut into chunks
1 large Walla Walla onion, cut into chunks
Button mushrooms
2 lemons, cut into wedges
Marinade
1/2 cup olive oil
2 Tbl. shallot, finely minced
1 Tbl. fresh rosemary, minced
salt and freshly ground black pepper
3 garlic cloves, minced
wooden skewers, soaked in cold water for 30 minutes
Make sure all the fish and vegetables are cut into same size, so they cook evenly. Marinade; into a food processor add onion, rosemary, garlic, salt and pepper. Drizzle in olive oil while pureeing for about 2 minutes. Place the fish in one glass container and vegetables in other and pour marinade over, tossing to combine. Cover and place in refrigerator for about an hour. Skewer the fish and vegetables alternating with fish and veggies. Heat grill and rub grates with oil. Lay skewers on grill and don't move them until fish is browned on one side about 3 to 5 minutes. Using tongs gently turn skewers and cook until seared on other side. Remove skewers to serving platter and garnish with lemon wedges, fresh parsley and rosemary sprigs.
Grilled Lamb Burgers (note before making these roast the garlic cloves first)
1 1/2 lbs. ground lamb
2 tsp. cumin
2 Tbl. fresh rosemary, finely chopped
4 Tbl. olive oil
4 scallions, finely chopped
1/2 cup fresh parsley, chopped
2 tsp. red pepper flakes
salt and freshly ground black pepper
8 garlic cloves, roasted
Juice and zest of one lemon
Accompaniments
Burger buns, good quality
Red onion, thinly sliced
Hass avocado, peeled, seeded and sliced
Mayonnaise
Lettuce
Ruby red tomatoes, sliced
Into a bowl add ground lamb, olive oil, salt, pepper, cumin, rosemary, scallions, parsley, red pepper flakes, roasted garlic, lemon juice and zest. Form into patties and place on hot oiled grill cooking for 12 to 15 minutes or depending on how you enjoy them cooked, turning once. Butter buns and place onto grill to get toasted. Smear buns with mayonnaise, add red onion, burgers, avocado slices, tomato and lettuce.
Mussels on the Grill
30 cleaned mussels
1 bottle of Steiner Bock beer (or your favorite, or you can use white wine)
1 Tbl. fresh thyme, chopped
1 tsp. red pepper flakes
1/2 cup fresh parsley, chopped
3 garlic cloves, finely minced
Clean mussels and place into a large stainless saute pan. Add beer, thyme, garlic and red pepper flakes. Place pan onto hot grill, cover and simmer until mussels open about 4 minutes. Throw out any that don't open. Sprinkle with parsley and serve.
Tender Juicy Grilled Pork Chops
6 (1 1/2 to 2-inch) thick bone-in pork chops
Rub
2 Tbl. paprika
2 tsp. ground ginger
2 tsp. coriander seeds
1 tsp. cumin
salt and freshly ground black pepper
4 Tbl. olive oil
Melted butter
Preheat grill and rub with oil. Into a small saute pan add coriander seeds and toast over dry heat for a few minutes, or until they start to perfume the air. Grind the seeds. Into a bowl, combine all the spice mixture including the coriander. Brush the chops on both sides with olive oil and generously sprinkle the dry rub on both sides of chops. Place the chops onto oiled grill on hottest part and grill with lid open. Once the chops are browned and don't forget the grill marks turn them over and cook to desired doneness. Note; if chops are getting to browned, move chops to a cooler area on the grill and close the lid for a few minutes. Remove chops from grill to serving platter and tent with foil for about 5 minutes. Then remove foil and drizzle with just a touch of butter on each chop and serve.
Bob's Simple Grilled T-bone steaks (my dad's version, both my parents loved grilled T-bone)
6 (1 1/2-inch) thick T-bone steaks
salt and freshly ground black pepper
Olive oil
Remove steaks from refrigerator and let rest at room temp. for about 10 minutes. Preheat grill and rub with some oil. Trim any excess fat from outside edge of steaks. Brush steaks with olive oil on both sides and sprinkle the steaks on each side with a good amount of salt and pepper. Place the steaks on hottest part of grill to get a good sear on each side as well as good grill marks. Cooking to desired doneness then flip steak to other side to continue cooking. Remove from grill to platter and serve.
Seasoned Grilled Porterhouse Steak (this one you will slice into serving slices)
2 lbs. porterhouse steak
6 cloves garlic, finely minced
1 Tbl. chili powder
3 Tbl. vegetable oil
salt and freshly ground black pepper
1 tsp. chipotle chili powder
Into a bowl combine garlic, chili powders, salt, oil and pepper mixing to form a thick paste. Rub paste over the entire surface of steak. Wrap in plastic wrap and refrigerate for a few hours. Preheat grill and rib with oil. Remove steak from refrigerator and place onto hot grill for a couple of minutes per side. Then flip and continue grilling. Move steak to a cooler part of grill and continue cooking on medium high until done about 4 minutes per side.
My Favorite Grilled Asian Salmon
3 lbs. fillet of salmon with skin on
1 cup sherry (good quality)
1/2 cup soy sauce
1/3 cup toasted sesame oil
1/4 cup fresh ginger, peeled and minced
1 bunch scallions, thinly sliced on diagonal including green part
2 garlic cloves, finely minced
1 or 2 bunches of whole scallions, ends removed
Lemon slices for garnish
Fresh parsley sprigs for garnish
Rinse salmon in cold water and pat dry with paper towels. Place the salmon skin side down into 2 shallow glass pans. Into a bowl combine sherry, soy, sesame oil, ginger, scallions and garlic whisking to combine. Pour half of the marinade over each piece of fish. Let marinade covered for about 1 hour. Heat your grill and brush well with oil. Remove fish from marinade and place skin side down onto grill cooking for about 10 minutes or depending on thickness of salmon. Baste with marinade while it's grilling. While the fish is cooking, brush the whole scallions with a little oil and place onto grill to char, turning with tongs and cooking for a couple of minutes. Remove fish to platter and garnish with charred scallions, fresh lemon slices and parsley. I also like to dust the fish with a few lightly toasted sesame seeds, but this is optional.
Grilled Tenderloin Steaks with Sauce
4 (8 oz. 1 1/2inch thick) tenderloin steaks
Sauce
1 cup beef broth - good quality
1 shallot, thinly sliced
1/2 cup green olives, sliced (good quality)
1/2 cup port wine
1/4 cup blue cheese, crumbled (I love Maytag)
1 Tbl. butter
1 Tbl. fresh rosemary, chopped
salt and freshly ground black pepper
1 tsp. dried chipotle powder
Heat grill. Into a heavy bottomed saucepan over medium heat on the grill add butter and shallots, sauteing for about 2 minutes, stirring frequently. Add broth and port bringing to a boil. Reduce heat and simmer uncovered until sauce has reduced a little. Season steaks with with salt, pepper and chipotle powder. Rub grill with oil and grill steaks to desired doneness, flipping once. Remove sauce from heat and stir in olives, thyme and cheese. Remove steaks to serving platter and drizzle sauce on top of each steak.
Grilled Chicken Cheese Burgers
1 1/2 lbs. ground chicken
2 Tbl. olive oil
2 garlic cloves, finely minced
salt and freshly ground black pepper
1/3 cup freshly grated Parmesan cheese
Sauce
1/3 cup mayonnaise
1/4 cup fresh basil finely chopped
1 Tbl. fresh lemon juice
1 Tbl. fresh lemon zest
Accompaniments
Thick cut apple smoked bacon slices, cooked crisp
Sliced Harvarti cheese
Good quality buns
Butter, soft
Ruby red tomato, sliced thinly
Bibb lettuce
Walla Walla sweet onion, thinly sliced
Preheat grill and brush with oil. Into a large bowl add ground chicken, olive oil, garlic, salt, pepper and Parmesan cheese, mixing to combine. Form into thick patties, place onto a plate covered and refrigerate for about 20 minutes. Into a blender add mayonnaise, basil. lemon juice and zest and whirl to combine. Remove burgers and place onto oiled grill, lower lid and cook about a total of 10 minutes or until cooked though and grilled, turning once. Top with cheese slices and turn off heat, lower lid for cheese to melt. Brush buns with butter and lightly toast on grill. Spread buns with sauce and top with chicken burgers and accompaniments.
Delicious Side Dish to Accompany Your Grilled Meats
Grilled Zucchini
3 1/2 lbs. zucchini
Olive oil
Fresh lemon juice
Salt and freshly ground black pepper
1 cup goat cheese, crumbled
Salsa verde
7 fresh tomatillos, husks removed
1 small red onion
Salt and freshly ground black pepper
1/2 cup fresh cilantro chopped
2 Tbl. fresh lime juice
Preheat grill. Slice zucchini lengthwise into 1/4-inch to 1/2-inch thick slices (do not peel). Into a bowl whisk some olive oil, lemon juice, salt and pepper. Brush zucchini with olive oil mixture on both sides. Place zucchini onto grill and cook about 10 minutes (be sure to turn them over) or until lightly caramelized. Place onto serving platter and top with salsa and goat cheese. Salsa; into a large saucepan, add tomatillos, onion, salt and pepper; bring to a boil and boil 6 minutes or until tender. Drain and cool. Into a food processor add tomatillo mixture, cilantro, lime juice, salt and pepper processing until slightly chunky.
Strawberry, Orange and Avocado Salad
4 juicy naval oranges
3 pints of fresh strawberries, hulled
3 Tbl. balsamic vinegar
1/4 cup avocado oil
3 Tbl. fresh lemon juice
4 large Hass avocados, peeled, pitted and sliced
Cracked black pepper
Peel the oranges and remove pith. Slice into 1/2-inch slices and then cut slices in half. Rinse the berries in cold water and place on to paper towels, then quarter them. Into a bowl combine berries, oranges, balsamic, oil and cracked pepper. Toss gently to combine. Brush sliced avocados with fresh lemon juice to prevent browning. Onto a serving platter lined with Red leaf lettuce add avocados and the berry/orange mixture piling up.
Fresh Tossed Salad with Homemade Green Goddess Dressing (my husband loves this!)
Dressing 3 cups fresh basil leaves, firmly packed
1 cup whole buttermilk
1/4 cup fresh parsley
1/4 cup apple cider vinegar
1 shallot, sliced
2 cups mayonnaise
1 1/2 cups sour cream
salt and freshly ground black pepper
Salad
8 cups mixed greens, rinsed in cold water and spun dry
1/2 cup fresh parsley, chopped
2 large Hass avocado, peeled, seeded and chopped
12 red radishes, sliced
1/2 red onion, thinly sliced
11/2 cups fresh peas (just because Jerry loves them)
6 stalks celery, thinly sliced on diagonal
24 large shrimp, cleaned with tail left on
Homemade seasoned croutons
Dressing; into a blender or food processor add basil, buttermilk, parsley, vinegar and shallot blending until smooth. Place this mixture into a large bowl and whisk in mayonnaise and sour cream, seasoning with salt and pepper to taste. Chill covered until ready to serve. For salad; heat grill and brush shrimp with oil, season with salt and pepper. Place shrimp onto oiled grill and cook just a couple of minutes on each side or until they turn pink. Remove from grill. Place salad ingredients (except shrimp and croutons) into a large bowl and toss to combine. Add a little of the dressing and toss again. Place salad onto large serving platter, garnish with shrimp and homemade croutons. Serve extra dressing on the side.
Delicious Boozy Baked Beans - these will take a while to bake so you can make the day before and reheat
1 1/2 lbs. dried small white beans
1 lb. thick cut smoked bacon, sliced into pieces
1 cup ketchup
1/2 cup barbecue sauce
1 cup molasses
1/4 cup honey
1/4 cup Dijon
1 1/2 Tbl. Coleman's dry mustard
2 large white onions, diced
4 garlic cloves, finely minced
1 cup brandy
1 Tbl. cider vinegar
salt and freshly ground black pepper
Tabasco
1 1/2 cups chicken stock or vegetable stock, brought to a boil (good quality)
Rinse the beans and soak overnight in cold water to cover. Drain the beans in morning and rinse again in cold water. Into a large Dutch oven, add bacon and cook until browned. Remove to paper towels to drain. Into the Dutch oven with the bacon fat, add onions and cook until softened. Get a large roasting pan and add bacon and onions to it. Add the soaked drained beans, ketchup, barbecue sauce, molasses, honey, Dijon, powdered mustard. Stir well to combine and add hot chicken stock and stir again. Cover with foil and bake about 2 hours. Add salt, pepper, Tabasco and vinegar mixing to combine. Check every half hour or so to see if they need more hot chicken stock added so they don't dry out and continue cooking a few more hours or until beans are tender. Remove foil and place under broiler for just a few minutes to get a nice gooey glaze baked on top of beans.
Mustard Potato Salad - my hubby loves this
4 lbs. red skinned potatoes
2 bunches scallions, thinly sliced including green part
1 1/2 cups mayonnaise
1/2 cup sour cream
1/4 cup grainy mustard
1/4 cup Dijon
2 Tbl. fresh lemon juice
salt and freshly ground black pepper
1 cup fresh parsley, chopped
Place the potatoes into a large roasting pan full of boiling well salted water. Bring to a boil and cook about 25 minutes or until tender. Drain and let cool, season with some salt again. Peel into 1-inch chunks, if desired or you can leave skin on. Into a bowl combine mayonnaise, sour cream, mustard, and lemon juice mixing well to combine. To bowl of potatoes add sliced scallions and parsley. Mix in dressing until you have the desired amount you like, you might not use all of it. Taste and season salad with extra salt if needed and pepper. Cover and refrigerate until chilled.
Pasta Salad with Smoked Salmon
1 1/2 lbs. penne pasta
1/2 cup sour cream
1/2 cup mayonnaise
2 Tbl. fresh lemon juice
2 Tbl. fresh lemon zest
1/2 cup fresh dill, chopped
1/2 cup fresh parsley, chopped
1 bunch scallions, sliced on diagonal including green part
4 celery stalks, thinly sliced on diagonal
1/2 lb. smoked salmon, flaked but not too small
salt and freshly ground black pepper
Tabasco
Into a pot of boiling salted water add pasta and cook until al dente, drain well and rinse in cold water. Drain again and place into a large bowl. Into a bowl whisk together the sour cream, mayonnaise, lemon juice, zest, dill, parsley, scallions, salt, pepper and Tabasco, taste and adjust flavorings. Mix dressing into pasta to combine. Gently add salmon and mix. Cover and chill for about 1 hour before serving. If you think you need more mayonnaise add it before serving.
Fresh Summer Tomato Salad
3 lbs. heirloom tomatoes (should be able to find in farmers market) can't find, use 5 large ruby red beefsteak tomatoes
2 large sweet onions; such as Walla Walla or Vidalia
salt and freshly ground black pepper
1/3 cup fresh basil and parsley, chopped
Blue Cheese Dressing
3 Tbl. Champagne vinegar
1/2 cup extra virgin olive oil
1 Tbl. fresh orange juice
pinch of sugar
1/2 cup (heaping) crumbled blue cheese, plus extra for top of salad (I love Maytag)
salt and freshly ground black pepper
Dressing; into a large jar with lid add vinegar, oil, juice and sugar. Cover and shake well to combine. Add salt and pepper and stir in blue cheese. Salad; with a sharp paring knife cut out cores of tomatoes. Slice about 1/2-inch thick and place onto paper towels. Slice the onions about 1/4-inch thick. Onto a large serving platter arrange tomatoes and onions alternating into a circle on platter. Season with salt and pepper. Shake vinaigrette again and drizzle over tomatoes and onions. Sprinkle on basil, parsley and extra blue cheese. I also like to slice a French baguette, brush with olive oil and lightly toast under broiler. Add these baguette slices around edges of platter.
Fresh Peach Summer Rolls - My daughter Brittany sent me this recipe she enjoyed at a cookout in Newport Beach, CA - she said they were outstanding and I must agree with her, love them!
16 (9-inch) round paper rice sheets
2 perfectly ripe juicy summer peaches, peeled and thinly sliced
16 pieces Bibb lettuce leaves, rinsed in cold water and patted dry with paper towels
1 English cucumber, peeled and thinly sliced on diagonal into strips
1 large Haas avocado, peeled, seed and thinly sliced
1 lb. shredded warmed barbecued pork (no sauce)
1 1/2 cups fresh mint, cilantro and basil (combined)
Dipping Sauce
1 cup sweet pepper relish
1/2 cup peanuts, chopped
3 Tbl. fresh lime juice
2 Tbl. soy sauce
4 tsp. toasted sesame oil
1 Tbl. fresh ginger, peeled and grated
2 scallions, finely minced including green part
2 garlic cloves, finely minced
2 tsp. Sriracha
Sauce; into a bowl combine ingredients, stir and cover refrigerating until ready to serve. Rolls; pour 1-inch of hot water into a large shallow pan. Dip 1 rice paper sheet into water about 20 seconds, remove and gently pat dry with paper towels. Place softened rice paper of flat work surface and place 2 peach slices in center of paper; top with 1 lettuce leaf, 2 cucumber slices, 1 avocado slice, 3 Tbl. pork and 2 Tbl. of mixed herbs. Fold sides over filling and roll up burrito style. Place rolls seam side down onto a serving platter. Cover with damp paper towels to keep from drying out. Repeat until all papers are used. Serve with sauce.
Pickled Shrimp Salad
2 lbs. large cleaned shrimp with tails left on
1 lemon, thinly sliced
1 small red onion, thinly sliced
1/4 cup olive oil
3 Tbl. red wine vinegar
2 Tbl. fresh dill, chopped
4 Tbl. fresh parsley, chopped
2 tsp. Creole seasoning
2 garlic cloves, minced
3 lbs. summertime assorted tomatoes, yellow, red, green
4 celery stalks, thinly sliced on diagonal
1/2 lb. haricot verts, lightly steamed and chilled
Fresh parsley sprigs
Dressing
1/2 cup Bloody Mary mix
1/4 cup olive oil
2 Tbl. fresh lemon juice
1 Tbl. prepared horseradish
salt and freshly ground black pepper
1 tsp. Tabasco
1 tsp. Worcestershire sauce
Into a bowl add shrimp marinade; lemon slices, onion slices, olive oil, red wine vinegar, dill, parsley, Creole seasoning, garlic and whisk to combine. Pour into a large zip lock bag and add cleaned shrimp and zip the bag, tossing to combine. Place the bag into a large bowl and put into refrigerator for 5 hours, occasionally tossing to combine. Dressing; into a large bowl whisk dressing ingredients, taste and adjust seasonings. Onto a large platter artfully add sliced tomatoes, Haricot verts, and celery sprinkling with salt and pepper. Drizzle on some dressing and spoon over chilled shrimp, top with fresh parsley sprigs.
Some Easy Summertime Desserts
Easy dessert; take your favorite large sugar cookies, chocolate cookies or peanut butter cookies and add your favorite homemade or store bought softened ice cream on one side of cookie, about 1/2-inch of ice cream and them top with another cookie pressing gently to adhere. If desired you can place onto a plate and drizzle with creamy hot fudge, or caramel sauce. For an adult version; I made these for catering many times add your favorite liqueur to some ice cream, blend and place back into freezer. Remove to soften just a little and place into cookies.
Blackberry Ice Cream Pie
1 (10 oz.) package shortbread cookies
1 Tbl. fresh lime zest
1/3 cup butter, melted
Filling
1/2 cup blackberry preserves
Cheesecake ice cream or vanilla ice cream
fresh blackberries
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. pure vanilla extract
Crust; process cookies in food processor until finely ground. Stir cookies together with butter, zest and press on bottom and up sides of a 9-inch pie plate, freeze for 30 minutes. Remove crust from freezer and spread with 1/4 cup of preserves and freeze 10 minutes. Spread half of the ice cream over preserves and freeze 15 minutes. Repeat layers once again with 1/4 cup preserves and remaining ice cream. Freeze and when ready to serve, remove from freezer and top with fresh blackberries, then whip the cream, powdered sugar and vanilla to almost stiff peaks. Dollop over blackberries and top with a few extra blackberries and fresh mint leaves.
Apple/Apricot Crisp
1/2 lb. dried Turkish apricots
8 large apples, such as Granny Smith
2 Tbl. dark rum
10 Tbl. butter
1 tsp. almond extract
2/3 cup almonds, lightly toasted and chopped
1/3 cup sugar
3/4 cup plus 2 Tbl. all purpose flour
pinch of salt
Slice the apricots into halves. Place into a small bowl and add enough boiling water to barely cover. Add the rum to the apricots and let stand about 30 minutes. Preheat oven to 375 degrees. Grease a 9x13 baking pan. Into a small pan melt 3 Tbl. of butter and stir in almond extract. Peel and core apples and cut into 1/2-inch thick slices. Place apples into baking dish, drain apricots and add them to dish along with almonds. Drizzle the melted butter/extract over fruit and sprinkle on 3 Tbl. of sugar tossing to coat, spreading fruits and nuts evenly in dish. Into a bowl combine flour, salt and 1/3 cup sugar. Cut the remaining 6 Tbl. of butter into small pieces add to flour and pinching with your fingers blend to coarse crumbs. Sprinkle over the fruit and nuts. Bake for 40 to 45 minutes or until apples are tender. Serve warm or chilled with vanilla ice cream or freshly whipped cream that you've added 1/4 cup powdered sugar and some vanilla extract whipping to almost stiff peaks.
Brownies for a Crowd - serve with fresh churned homemade ice cream
2 lbs. semisweet chocolate, cut up
1 lb. butter, cut up
7 eggs
2 cups sugar
1 Tbl. pure vanilla extract
2 1/2 cups all purpose flour
1 1/2 tsp. salt
3/4 lb. pecans (optional)
Chocolate frosting if desired
1 lb. dark chocolate, finely chopped
1 1/2 cups heavy whipping cream
6 Tbl. butter, soft
3 Tbl. Cognac
Brownies; preheat oven to 350 degrees. Into a large double boiler melt the chocolate and butter stirring until smooth. Remove from heat. Into a mixing bowl beat eggs and sugar for about 2 minutes, then beat in the melted chocolate and vanilla, combining until well blended. Add the sugar and salt beating to just combine. Stir in nuts if desired. Pour the batter into a 13x18 half sheet pan lined with wax or parchment paper with edges of paper overhanging. Spread to even thickness. Bake for about 35 minutes. Remove to cooling rack to cool completely. Gently lift the edges of wax paper and carefully slide out brownies onto counter top. Frost with frosting if desired, cut into squares with a sharp knife and place onto serving platter. Frosting; Place finely chopped chocolate into a large bowl. Bring the cream to a simmer, then pour over chocolate mixing to combine and let cool slightly. Whisk in the butter and Cognac into the chocolate until just blended. Let stand until chocolate starts to firm up. Whisk to fluff frosting. Frost cooled brownies.
Fresh Strawberry Sundaes with Sauce
4 pints of fresh strawberries
1/4 cup sugar
3 Tbl. framboise
2 tsp. cornstarch
Vanilla ice cream - good quality
Fresh whipped cream
Sugar or shortbread cookies
Rinse berries in cold water and drain well, patting dry with paper towels. Hull the berries and reserve a few for garnish. Halve 3 cups of the berries. Puree the remaining berries in a food processor until smooth. Strain through a fine mesh sieve into a bowl. Place the halved berries into a bowl and sprinkle with sugar and framboise tossing gently to combine. Let stand for about 2 hours, stirring occasionally. Into a small nonreactive saucepan, bring the pureed berries to a boil. Drain the juice from the macerated berries into a small bowl and stir in the cornstarch until smooth and well blended. Stir into the hot puree and cook stirring until the sauce thickens. Remove form heat to cool, cover and refrigerate until chilled. Sundaes; place a couple of scoops of ice cream into each bowl, top with some of the cut macerated berries and spoon a little strawberry sauce over top, garnish with whipped cream, a cookie and whole strawberry. Yummmm
Bananas in Rum Sauce - this easy dessert can also be made on the grill
12 ripe, but firm bananas
1 1/2 sticks butter
1 cup dark brown sugar, packed
2/3 cup dark rum
3 cups heavy whipping cream
Peel the bananas and slice lengthwise. The slice in half to make 4 pieces from each banana. Into a large nonstick saute pan, melt half of the butter of medium heat on the grill. Add about 1/3 of the bananas and turn them in the butter for about 1 minute. Transfer to a large serving platter, leaving butter in pan. Repeat with remaining bananas. Tent the bananas on platter with foil. Add the brown sugar to the butter remaining in pan and stir over heat to melt and bubbling. Carefully remove pan from flame and pour in the rum and place back on heat boiling for about 30 seconds. Add the cream and bring to a boil until cream reduces and thickens about 3 minutes. Pour over bananas on platter and serve. You can serve this over pound cake or just by itself.
Bon Appetit
"Christ will make his home in your hearts as you rust in him. Your roots will grow down into God's love and keep you strong." - Ephesians 3:17
"Seek his will in all you do, and he will show you which path to take." - Proverbs 3:6
"We ask God to give you complete knowledge of his will and to give you spiritual wisdom and understanding. Then the way you live will always honor and please the Lord, and your lives will produce every kind of good fruit. All the while, you will grow as you learn to know God better and better." - Colossians 1:9-10
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