Memorial Day Barbecue

Memorial Day is fast approaching and we are looking forward to barbecue. Jerry and I are going to a friends in Austin for a barbecue/swim party, although I don't think I'll be swimming it's too darn hot in Austin this time of year. I want to stay inside where it's cool from the air conditioner.

Memorial day is observed on the last Monday of May. It was originally known as Decoration Day and commemorates U.S. men and women who have died while in the military service. First enacted to honor Union soldiers of the American Civil War. At the end of the Civil War many communities set aside a day to mark the end of the war as a memorial who died. Many of the states of the south refused to celebrate Decoration Day, due to the lingering hostility towards the Union Army. The alternative name of "Memorial Day" was first used in 1882. It did not become more common until after World War II and was not declared the official name by Federal law until 1967.

A poem "In Flanders Fields" was written (May 3, 1915) after Canadian Lieutenant Colonel John McCrae, a physician witnessed the death and presided over the funeral of a friend, 22-year old Lt. Alexis Helmer. The poem was written in his notebook and was ripped out and rescued by a fellow officer, Francis Alexander Scrimger and first published in 1919. The poppies referred to in the poem grew in profusion in Flanders in the disturbed earth of the battlefield and cemeteries where war casualties were buried.

In Flanders fields the poppies blow
Between the crosses, row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below

We are the Dead. Short days ago

We lived, felt dawn, saw sunset glow,

Loved, and were loved, and now we lie

In Flanders fields.

Take up our quarrel with the foe:

To you from failing hands we throw

The torch; be yours to hold it high.

If ye break faith with us who die

We shall not sleep, though poppies grow

In Flanders fields.

If you have ever been approached by a "Veteran of Foreign Wars" for a donation, they will always give you a red paper poppy as a gift.

Many people observe Memorial Day by visiting cemeteries and memorials of loved ones who have passed. Memorial Day is also used as a time for parades, picnics, barbecues, and family gatherings. Memorial Day is also viewed as the unofficial beginning of summer.

I hope you enjoy the recipes listed below, have a great Memorial Day and appreciate all of the men and women who have served and sacrificed their lives for our country. With many thanks, we appreciate you!

Julia's Lamb Kabobs (can also use chicken)

2 lbs. boneless lamb, cut into large chunks
1 red onion, cut in wedges
1 large red pepper, cut into large pieces
1 large green pepper, but into large pieces
1 box button mushrooms, kept whole

Marinade
1 cup olive oil
1 onion, finely chopped
1/2 cup fresh lemon juice
1/2 cup Italian parsley, chopped
4 garlic cloves, minced
salt and freshly ground black pepper
2 tsp. fresh rosemary
2 tsp. fresh oregano

If you freeze the lamb slightly it makes it easier to cut into pieces. In a bowl combine marinade ingredients and mix well. Add lamb to marinade and mix up, cover bowl and place in frig and marinate 8 hours or overnight, stirring occasionally.

Drain and discard marinade. On wooden skewers which you have soaked in water for about 30 minutes, alternate lamb, peppers, onion & mushrooms. Grill until meat reaches desired doneness. Place on serving platter and garnish with fresh rosemary sprigs.

Grilled Corn

10 ears of sweet corn on the cob in husks
1 stick butter, softened
2 garlic cloves, finely minced
salt and freshly ground pepper
1/2 cup Parmesan cheese, grated
5 sun dried tomatoes in oil, finely minced

Soak corn in cold water for about 30 minutes. In a saute pan, add butter, garlic, and sun dried tomatoes. Cook for about 6 minutes until garlic is soft. Remove corn from water, peel back husks and remove silk. Brush with butter mixture, season with salt and pepper. Pull up husks and secure with kitchen twine. On a hot grill, place corn on medium heat and heat for about 30 minutes, turning occasionally. Cut the string, peel back husks and sprinkle with cheese.

Julia's Pork Burgers

2 1/2 lbs. ground pork
3 Tbl. bread crumbs or panco
2 Tbl. Dijon
2 garlic cloves, minced
1/2 cup Chutney of your choice
2 tsp. fresh ginger, grated
salt and freshly ground black pepper
6 to 8 Kaiser rolls, depending on size of your burgers
butter
1 red onion, thinly sliced
Ruby red tomatoes, thinly sliced
Cheddar cheese, thinly sliced

Topping
3/4 cup mayonnaise
1/4 cup fresh basil, chopped
2 scallions, finely chopped including green part
2 Tbl. fresh lime juice

In a bowl, gently mix pork, bread crumbs, ginger, salt, pepper, chutney, Dijon and form into patties. Get your grill nice and hot, add burgers and cook until done, add cheese and melt. Lightly butter buns and place on grill, get golden brown. In a small bowl, mix mayonnaise mixture and spread on buns, add pork burger, red onion slices, tomato and lettuce.

Julia's Zippy Coleslaw

6 cups cabbage shredded
1/2 cup fresh corn or frozen
1 jalapeno pepper, seeded and minced
1 red bell pepper, seeded and chopped
1/4 cup cilantro, chopped
6 scallions, chopped including green part
1 cup Pepper Jack cheese, shredded
1/2 cup carrots, shredded
1/2 cup jicama, shredded
1 cup Kidney beans

Dressing
1/2 cup sour cream
2 Tbl. cilantro, chopped
1/4 cup fresh lime juice
zest of 1 lime
1 tsp. cumin
1/2 tsp. oregano
salt and freshly ground black pepper
1 Tbl. honey
1 tsp. chili powder

In a large bowl mix salad ingredients. In another bowl, whisk together dressing ingredients, taste and adjust seasonings and mix into coleslaw. Refrigerate.

Julia's Delicious Peachy Barbecue Sauce - you can use on grilled chicken, pork or pork ribs. It also tastes fantastic brushed on grilled sweet potatoes (see below)

2 1/2 cups peaches, peeled and diced (can use frozen)
1/2 cup brown sugar
3/4 cup ketchup
2 tsp. tomato paste
1/4 cup orange juice
orange zest
2 Tbl. rice wine vinegar
2 tsp. soy sauce
1 tsp. Worcestershire sauce
1 Tbl. fresh ginger, minced
1/2 cup sweet onion, small dice
2 garlic cloves, minced
1/2 tsp. chili powder
salt and freshly ground black pepper
1 small cinnamon stick
1/2 cup chicken stock (good quality)
1/4 cup peach nectar

In a Dutch oven, add a little vegetable oil and saute onions, garlic, ginger, jalapeno and peaches on medium heat. Cook for about 10 minutes, stirring. Add tomato paste and cook for about 4 minutes. Stir in remaining ingredients and cover. Cook for about 40 - 45 minutes, stirring occasionally. Remove lid and continue cooking for about 15 minutes. You want a nice thick consistency, if sauce becomes too thick add a little more stock.

Grilled Sweet Potatoes - I think we eat more sweet potatoes than any other type of potato.

8 sweet potatoes
butter, melted
salt and freshly ground black pepper

Peel potatoes and slice into 1/2-inch thick pieces on a diagonal. In a bowl combine butter and season with salt and pepper. You can also add some ground cinnamon and brown sugar if desired, but I like them brushed with the peach barbecue sauce.

On a baking sheet lay out potatoes and brush with butter mixture. Place potatoes on grill and cook until tender about 15 minutes, turning half way through. Adding more butter if needed. If using peach barbecue sauce, brush on each side about 1 to 2 minutes before serving. Taste and if more salt or pepper is needed add at this time.

Grilled Vegetable Pasta Salad

1 lb. penne pasta
1 bunch of asparagus
1 bunch scallions, sliced including green part
1 large red bell pepper, seeded
1 carton grape tomatoes
1 cup feta cheese, crumbled
1/4 cup fresh basil, torn
1 cup Kalamata olives, pitted
salt and freshly ground black pepper
fresh oregano, chopped

Dressing
1/4 cup fresh lemon juice
zest of lemon
1/4 cup extra virgin olive oil
2 garlic cloves, minced
salt and freshly ground black pepper
2 tsp. Dijon
1 tsp. fresh dill

In a large pot of salted boiling water add pasta and cook al dente. Drain and refresh in cold water. Drain well and place in large bowl. Brush asparagus and pepper with olive oil and grill until tender, remove. I also like to toss the tomatoes on grill for a minute or so, be sure to toss with olive oil if you plan to do this. Cut grilled asparagus and pepper into pieces and add to pasta, with tomatoes and rest of ingredients, season with salt and pepper. Whisk dressing ingredients together. As I've said before I like less oil and more vinegar or fresh lemon taste in my vinaigrette's. Gently mix dressing into salad, taste and adjust seasonings then chill.

Julia's Grilled Halibut with Fresh Salsa - Being from the NW we eat a lot of fresh fish. I have used this recipe in catering. I have also made this into fish tacos too. Just add fresh warmed flour tortillas and cut the fish into smaller pieces after grilling, add salsa and shredded lettuce. Simply delicious!

2 lbs. Halibut or Swordfish
salt and freshly ground black pepper
canola oil for brushing

Salsa
2 mangos, peeled, pitted and diced
1 cup papaya, peeled, seeded and diced
2 avocados, peeled and diced (sprinkle with lemon juice to prevent browning)
1/2 cup red onion or sweet Walla Walla onion, diced
1 small jalapeno, seeded and minced
1/4 cup cilantro, chopped
2 scallions, sliced including green part
3 tsp. fresh lime juice
2 tsp. canola oil
3 tsp. sweet chili sauce

In a bowl, add all salsa ingredients and gently mix, taste and adjust seasonings. Heat grill, lightly brush fish with oil and season with salt and pepper. Place on grill and cook for 4 minutes on each side or until desired doneness. Remove fish to platter and spoon on some salsa. Serve extra salsa on side.

Grilled Pizzas (kids and adults love um)

Pizza crust (my husband Jerry's recipe)

2 packages active dry yeast
1 tsp. sugar
1/4 cup olive oil
2 tsp. honey
1 1/2 cups warm water
5 1/4 cups all purpose flour
1 Tbl. salt

Set up a topping station such as; tomato sauce, barbecue sauce, ricotta cheese, sliced mozzarella cheese, sun dried tomatoes, sliced grilled red onions, grilled chicken, grilled bell peppers, grilled steak, fresh basil, shredded Parmesan cheese, roasted garlic pieces, prepared pesto, Kalamata olives, grilled shrimp, grilled portobello mushrooms, chopped cilantro, cooked bacon, shredded Monterey Jack cheese, grilled pineapple, black beans, sliced avocados (sprinkled with fresh lemon juice) or whatever you enjoy on your pizza.

Dissolve yeast, sugar, honey and 1/2 cup water. Using a mixer with dough hook place flour and salt in bowl and mix. On low, drizzle in olive oil and mix, then add dissolved yeast mixture. Add 1 cup water and mix until dough comes together, kneading for about 5 minutes.

Transfer dough to floured work surface and knead by hand for about 3 minutes. Dough will be smooth and slightly firm. Place in large bowl, cover with damp towel and place in warm place to rise for about 1/2 hour. Divide dough into 6 pieces. Roll each ball into circular motion. Place balls on lightly oiled baking sheet and cover and let rest for 30 minutes. Sprinkle work surface with flour and flatten dough and roll into 7-inch diameter. Brush dough pieces with oil, heat grill to medium and grill dough on each side about 2 to 3 minutes. Remove from grill. Top with desired toppings, place back on grill covered for cheese to melt and serve.

Julia's Bourbon Baked Beans (easily doubled)

1 (28 oz.) can pinto beans (drained)
1/2 cup ketchup
1/4 cup pure maple syrup
2 Tbl. molasses
1 onion, chopped
2 garlic cloves, chopped
6 pieces apple smoked bacon, chopped
1 Tbl. Worcestershire sauce
3 Tbl. Bourbon
1/4 cup brown sugar
2 Tbl. spicy brown mustard
1/2 tsp. liquid smoke
salt and freshly ground black pepper

Heat oven to 350. In a saute pan, add bacon and cook until crisp. Remove to paper towels. Remove most of bacon grease, add onions and garlic and cook until softened, do not brown. In a baking dish, add ingredients and mix well. Place and oven and cook about 1 hour until nice and bubbly hot.

Jerry's Stuffed Blue Cheese Burgers (My husband makes these delicious burgers)

3 lbs. ground beef (we use ground turkey mixed with ground pork)
salt and freshly ground black pepper
1/2 lb. Maytag Blue Cheese (our favorite)
2 Tbl. Worcestershire sauce
12 slices smoked bacon slices
Garlic powder (to taste)
Seasoning salt
6 good quality buns
butter, softened
1 sweet onion, thinly sliced
12 slices ruby red tomatoes, thinly sliced
Red leaf lettuce
Condiments of your choice (mayonnaise, mustard, ketchup, pickles)

In a saute pan, cook bacon slices until crisp, remove to paper towel. In a bowl, add beef, Worcestershire sauce, garlic powder and season with seasoning salt and pepper. Form meat into 12 patties (not too thick) add lots of crumbled blue cheese to one patty and place another patty on top, seal edges. Heat grill and cook burgers to your liking. Spread butter on buns and grill. Spread mayonnaise on grilled buns; add condiments, burger patty, cooked bacon.

Popsicles for the Kids and Adults too

Fruit Yogurt Popsicles
16 oz. plain yogurt
6 oz. lemonade concentrate
1 banana, chopped fine
1/2 pint strawberries, chopped fine

Mix together in blender and pour in paper cups add wooden sticks, freeze.

Frozen Jello Pops

1 package Jello (flavor of your choice)
1 package Kool-Aid unsweetened (flavor of your choice)
1 cup sugar
1 cup hot water
2 cups cold water

Mix all together and fill paper cups, add wooden sticks, freeze.

Lemon Pops
3/4 cup sugar
1 cup water
1 Tbl. light corn syrup
zest of 2 lemons
1 cups fresh lemon juice

Heat 1 cup water and add sugar in small saucepan until sugar is dissolved. Add zest of 2 lemons and corn syrup. Bring to simmer and remove from heat and cool. Juice 4 lemons and strain out any pulp to get 1 cup fresh lemon juice. Add to cooked, cooled syrup mixture. Pour into cups, add wooden sticks and freeze about 4 hours.

Fresh Lemony Cranberry Juice (you can add splash of Vodka or Rum to make into adult version) My friend Katie, suggests the Vodka as it's not as sweet. Thanks Katie.

2 1/2 cups sugar
8 cups water
2 cups cranberry juice
2 cups fresh lemon juice

Make a simple syrup by heating sugar and 1 cup water in saucepan until sugar is dissolved. Remove from heat and add remaining water, lemon juice and cranberry juice mixed with the simple syrup. Chill and serve in glass with ice with slice of lemon for garnish. If desired, add a splash of vodka or rum.

Julia's Potato Salad

8 russet potatoes
salt and freshly ground black pepper
8 slices bacon, cooked crisp and chopped
8 hard boiled eggs, mashed (reserve 2 eggs and slice for garnish)
1/4 cup pickle relish (optional)
1/2 cup sweet onion or red onion, chopped
1/2 cup celery, sliced
1 1/2 cups mayonnaise
4 Tbl. sweet hot mustard (I like Beaver brand from Oregon)
3 Tbl. sour cream
3 Tbl. apple cider vinegar
Italian parsley, chopped
Paprika, for garnish

Peel potatoes and place in large stockpot, add cold water and salt. Bring to boil, cover, reduce heat and cook until tender. Drain potatoes and cool. Cut into chunks. In large bowl, combine all ingredients, except potatoes and paprika, mix well and then add potatoes. Season with salt and pepper. Cool in frig. To serve; place in attractive serving bowl or platter and sprinkle with paprika and sliced hard boiled eggs.

Ice Cream with Blueberry Sauce

French vanilla ice cream
2 pints of fresh blueberries
2 Tbl. sugar
Fresh lemon juice and zest of lemon
Fresh mint leaves

In a saucepan over low add berries, sugar and cook for about 4 to 5 minutes. Stir in fresh lemon juice and zest. Refrigerate. To serve; place scoops of ice cream in dishes and add sauce. Add a fresh mint leaf and shortbread cookies. Simple and delicious. If desired you can mix up the berries by adding raspberries or blackberries.

Angel Food with Chambord Raspberries and Whipped Cream

1 angel food cake (homemade is best) or store bought
3 cups fresh raspberries
2 Tbl. sugar
2 Tbl. Chambord
1/2 cup homemade lemon curd
2 1/2 cups freshly whipped cream
powdered sugar

In a bowl, whip the cream and add a little powdered sugar. In a bowl toss berries with sugar and Chambord. Cut cake into thirds horizontally. Place bottom of cake on serving plate. Spread with half of the lemon curd and some of the whipped cream. Top with middle layer and repeat with lemon curd and whipped cream. Add top layer of cake, add whipped cream. Slice pieces of cake, place on plates and spoon Chambord raspberries over each piece.

Frozen Peanut Butter Pie with Fudge Sauce

Fudge Sauce
1/2 cup unsweetened cocoa powder
1/2 cup dark brown sugar
1/2 cup heavy whipping cream
1/4 cup unsalted butter
4 Tbl. Kahlua

In heavy saucepan, combine all ingredients and mix well. Heat to boiling on medium high heat, stirring constantly. Boil 1 minute, stirring. Remove from heat. If not using immediately cool and refrigerate.

Pie
1 (9-inch) chocolate crust (or can make graham cracker crust)
3/4 cup salted peanuts, chopped
1 quart French vanilla ice cream
3/4 cup peanut butter
Heavy whipping cream
powdered sugar

Prepare and bake crust, refrigerate and cool. In mixing bowl, add ice cream and peanut butter, mix on medium low speed until combined. Pour into chilled prepared crust. Sprinkle with chopped peanuts. Freeze for at least 6 hours. Remove from freezer 10 minutes before slicing.

Whip whipping cream and add a little powdered sugar. Place in frig until serving pie. To serve, slice pie and place on plates, spoon over Kahlua fudge sauce and sprinkle with extra peanuts and whipped cream if desired.


Bon Appetit

"Without faith it is impossible to please Him:

Hebrews 11:6

I'm Craving Sandwiches

Sandwiches - the almost perfect food. During the middle ages thick slabs of coarse and usually stale bread called trenchers were used as plates. After the meal the food-soaked trencher was fed to a dog or to beggars or eaten by the diner. I bet all the women loved this easy cleanup after a meal, just eat the plate! In the 17th century, Netherlands taverns hung beef from the rafters (sounds yummy) which they cut into thin slices and ate with bread and butter laying the slices on the the butter.

The first written record of the word sandwich appeared in the journal of Edward Gibbons, English author and historian. He wrote "I dined at the Cocoa Tree...That respectable body affords every evening a sight truly English. Twenty or thirty of the finest wealthiest men in the kingdom...supping at little tables...upon a bit of cold meat or a sandwich. The Cocoa Tree was a fashionable gentleman's gaming club in London in the 18th century

John Montagu, 4th Earl of Sandwich an 18th-century English aristocrat is said that he ordered his valet to bring him meat tucked between two pieces of bread so he could continue playing cards, while eating without getting his cards greasy from eating meat with his bare hands. Others began to order "the same as Sandwich" which is where they say the name derived from.

In the 1900's the sandwich became very popular in the American diet when bakeries started selling pre-sliced bread, which made it very easy to create sandwiches. The sandwich was a great portable meal for workers and school children. I usually always brought the brown bag lunch or lunch box to school and loved to trade my sandwiches for something more exciting on my friends lunch tray. However, the friends who always bought lunch seemed to really enjoy the sandwiches my mom made.

The possibilities for making sandwiches are endless and it just requires fresh ingredients with a little imagination to create the perfect sandwich. I've listed a few sandwiches from around the globe. Banh Mi (Vietnam) pickled carrots, daikon, meats and fillings on baguette - Barros Jarpa (Chilie) melted cheese and thick fried beef - BLT (UK & USA) bacon, lettuce & tomato - Bun Kabab (Pakistan) spicy patty, onions and chutney on a bun - Caprese (Italy) fresh mozzarella, tomato and fresh basil - Chivito (Uruguay) steak, ham and cheese - Croque-monsieur (France) ham and cheese - Cuban sandwich (Cuba/S. Florida) ham, Swiss, pickled peppers and roasted pork pressed and grilled - Cucumber Sandwich (England) cucumber between two thin slices of crustless, lightly buttered white bread - Elvis sandwich (USA) fried sandwich with peanut butter, bananas and bacon - Fluffernutter (New England) combo of peanut butter and marshmallow - Francesinha (Portugal) wet-cured ham, sausage covered with melted cheese and beer sauce - Godfather (USA) capicola, spicy ham, salami, lettuce, hot peppers, onions - Hot Brown (Kentucky) open-faced with sliced turkey, bacon, toast with a Mornay sauce - Ploughmans (UK) cheese, pickle, tomato, lettuce and onion - Printzesa (Bulgaria) slice of bread with ground pork/veal kashkaval (yellow sheep's milk cheese), feta and broiled - Roti john (Singapore/Malaysia) omlette sandwich - Sandwiches de miga (Argentina) tea-time sandwiches on crustless white bread - Shawarma (Middle East) shaved lamb, goat and/or turkey rolled inside a taboon bread (flatbread) - Slopper (USA) hamburger smothered in red or green chile - Smorgastarta (Sweden) variety of sandwich cake - Strammer Max (Germany) hot sandwich - Tramezzino (Italy) tea sandwich - Vada Pay (India) buns smothered with mint, green chili and chutney, stuffed with crispy mashed potato dumplings seasoned with mustard seeds and coriander - Vegemite (Australia) butter and vegemite with cheese (vegemite is a food paste made from yeast extract with various vegetables and spices, very salty and bitter).

One of the best turkey sandwiches in my opinion is from Bakeman's in Seattle. It was originally a tiny hole-in-the-wall on 2nd Ave and moved in the late 70's to 122 Cherry St. Remember the Soup Nazi on Seinfeld, well it's kind of run like that, efficiency is key. The lines are usually long and you better know what you want to eat, no delaying. My favorite sandwich is made with roasted carved turkey (they roast all their own) with your choice of white or dark meat, bread of your choice, and toppings. I love their delicious homemade cranberry sauce on mine. Another sandwich I used to order there was the black olive and cream cheese. Sounds simple and plain, but it's fantastic. They also serve really good potato salad.

Gere-a-deli, in my hometown of Anacortes, WA has fabulous sandwiches, soups and salads. My favorite sandwiches I always order there are; Fresh Mozza, (fresh mozzarella cheese, basil pesto, lettuce, tomatoes, onion, and sprouts) Gobbler, (turkey, cranberry, mayo and cream cheese) Turkey Chest Delight, (turkey, havarti, bacon, lettuce, tomatoes and 1000 Island dressing) Old Chicago (turkey pastrami, swiss, coleslaw, Italian dressing on Kaiser roll), Tuscan Chicken (chicken breast, roasted red pepper, provolone, lettuce, tomato, onion, basil pesto on toasted ciabatta).

Mimi's (chain restaurant) has another delicious sandwich called the West Coast Ruben (it's huge) and you get 3 half sandwiches so I advise split with someone. Turkey, smoked ham piled with crunchy coleslaw, Swiss, slathered with 1000 Island dressing on grilled rye. My mouth is watering!

There is a little "joint" in Sedro Woolley, WA called the Iron Skillet that serves a turkey, ham, Swiss dip on a lightly toasted French roll with au jus. They also have really good breakfasts. If you like sassy waitresses, you've come to the right place.

Another good deli is located in Chehalis, WA and it's called Chehalis Deli. It seems all my favorite sandwiches are in WA. Chehalis Deli is a family owned place with wonderful owners and good food. Favorites are; Wildcat with turkey, cotto salami, Swiss, mayo, pickles, sprouts, tomatoes on French roll. Bobcat with hot dry salami, turkey, Swiss, mayo, jalapeno, onions, lettuce, tomatoes, oil and vinegar on French roll. The Green giant is on pita bread with avocados, sprouts, tomato, mayo and Swiss. They also have really good potato salad. I miss this place and their friendly employees. When my daughter was playing volleyball or running track she could knock down two of those wildcat or bobcat sandwiches and not gain an ounce.

Making a trip to Maltby, WA you must go to the Maltby Cafe, but be prepared the lines are long. They serve breakfast (outstanding) and lunch and are known for their big huge cinnamon rolls. This place is a hidden gem that everybody knows about (meaning it's off the beaten path). My favorite sandwiches are; Maltby turkey melt with fresh roasted turkey, Tillamook cheddar cheese, thick sliced bacon and tomato - Vegetarian Grill with roasted red and yellow peppers, red onions, fresh tomato, basil and mozzarella cheese grilled on Maltby bread with garlic herb butter - Brittany, our daughter liked the meat loaf with homemade meat loaf, grilled onions, Jarlsberg cheese and the California grill with fresh roast beef, grilled onions, Tillamook cheddar cheese, tomato, avocado and horseradish. Jerry my husband usually went for the Monterey Turkey Club with fresh roasted turkey breast, Monterey Jack cheese, avocado, thick sliced bacon, lettuce, tomato and mayo.

One of the best deli's in San Diego, actually La Mesa is DZ Akins. They have over "134" sandwiches on the menu and some of my favorites are; chopped liver and pastrami on rye with sweet hot mustard - liverwurst, bacon and Swiss on rye and their club sandwich. They have exceptionally delicious Matzo ball soup, good garlicky pickles, potato salad, breakfasts and dinners. It's just too hard to decide when you dine there. I won't even go into the desserts and cookies. A must go to if you are in the San Diego area.

New York - can't go there without eating at some of the famous delis - Carnegie, this place is a zoo, but worth the wait. Favorite sandwich is Nova on Sunday - Nova Scotia salmon, sturgeon, onion, lettuce, tomatoes, olives and cream cheese. The Reuben sandwich is exceptionally good and so is their cheesecake. The Stage Deli has good blintzes, chicken salad with bacon, lettuce, tomato on rye - Pastrami, turkey and Swiss on rye. Don't forget the cheesecake, its New York style and melts in your mouth.

If you are in the LA area, Canters Deli which is "old fashioned" and open 24 hours. My favorites are the Ruben, Avocado Melt, Monte Cristo, Knishes or the lox and bagels (my personal favorite). Great breakfasts too.

Harbor House Cafe - Sunset Beach, CA is where you have to try the Hot Crab Melt - crab, avocado, tomato, melted Monterey Jack on grilled sourdough.  The Roast Beef Ortega (I have them make it with turkey as we don't eat beef) and its got onions, tomato, green chilies covered with melted Cheddar cheese on grilled sourdough. They also serve exceptional breakfasts (love the omelets) so does my husband, daughter and son-in-law.

Nordstrom's cafe has a excellent sandwich on multi grain ciabatta with roasted turkey, cranberry, chutney, havarti, alfalfa sprouts and mayo served with those to die for herb fries with kalamata aioli.

Some other delicious sandwiches are; Tuna Melts, French dips, Philly Cheesesteaks, Muffuletta - we have discussed this incredible creation before and you can find a recipe in "Chicken, so Many Ways so Little Time" - The Californian - turkey, Monterey jack cheese, bacon, avocado, mayo on sourdough bread and the Monte Cristo - though this sandwich tends to vary from restaurant to restaurant, the basic sandwich is two slices of white bread containing ham, turkey and Swiss cheese, dipped in beaten egg and fried in butter, dusted with powdered sugar and served with raspberry jam. Back in the day, I have had it served with sorbet. This sandwich started appearing on American menus in the late 50's and early 60's. Most food historians think it's a variation of the french version called Croque Monsieur.

I hope you enjoy the recipes listed below and create some delicious, creative sandwiches.

The Original Kentucky Hot Brown - these are so good!

4 oz. butter
6 Tbl. all purpose flour
3 to 3 1/2 cups whole milk
1 egg, beaten
6 Tbl. Parmesan cheese, grated
1 oz. whipping cream
salt and freshly ground black pepper
Fresh roasted turkey, sliced
Toasted thick cut white bread
Bacon, cooked crisp

Melt butter and whisk in flour to make a roux, cook about 1 minute, then add milk and Parmesan cheese. Add egg to thicken sauce, but do not boil. Remove from heat and fold in whipping cream. Season with salt and pepper to taste. For each brown; place two slices of toast in a flameproof dish. Cover toast with liberal amount of turkey (I like white meat). Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan cheese. Place each dish under broiler until sauce is lightly browned and bubbly. Remove from broiler and cross two pieces of crispy bacon on top and serve immediately.

Julia's Grilled Chicken on Crusty Italian Rolls

4 (6 to 8 oz.) boneless, skinless chicken breasts, pounded
4 Crusty Italian rolls, split and some of the middle removed
2 ruby red tomatoes, sliced
8 slices of Provolone cheese
1 red onion, thinly sliced
Lettuce leaves
Pesto (homemade or store bought)
Mayonnaise
Capers, rinsed
2 Tbl. fresh lemon juice
1 tsp. anchovy paste
2 garlic cloves, minced
olive oil
salt and freshly ground black pepper

Mix mayonnaise and pesto together, you want more pesto than mayo. Mix lemon juice, anchovy paste, garlic, olive oil and salt and pepper together and place in zip lock bag, add pounded chicken breasts and let marinate at least 2 hours in frig. Remove from bag and either grill or pan cook. Lightly oil the rolls with olive oil and grill until grill marks appear. Remove. Add pesto mayonnaise to each side of rolls. For each sandwich, add 2 pieces of cheese, red onion, chicken breast, lettuce, capers and tomato.

Bacon, Avocado Chipotle Mayonnaise on Multi Grain Bread

24 slices of thick cut apple smoked bacon (6 pieces of bacon per sandwich (you can use more or use less)
4 avocados, pitted, peeled and sliced
mayonnaise
2 Chipotle peppers in Adobo sauce, chopped finely
salt and freshly ground black pepper
8 slices multi grain bread, lightly toasted (if desired)
lettuce
onion slices
Pepper Jack cheese, sliced thin
ruby red tomato slices

Mix mayonnaise and chipotle together to your taste, I personally like a little kick to mine. Cook bacon until crispy, remove to paper towels. Toast bread and add chipotle mayonnaise. Layer on bacon, avocados, cheese, onions, lettuce and tomatoes, season with salt and pepper. Slice and serve.

Fresh Roasted Turkey, Havarti, Avocado, Sprouts with Chutney Mayonnaise on Ciabatta Rolls

4 Ciabatta Rolls
Fresh roasted turkey breast
4 slices Havarti cheese
2 avocados, sliced thinly
Alfalfa sprouts
mayonnaise
Chutney (of your choice)
salt and freshly ground black pepper

Mix mayonnaise and chutney together. Remove a little of dough in the rolls and spread with chutney mayonnaise. Layer on roast turkey breast, cheese, avocado slices, sprouts and season with salt and pepper.

Julia's Tuna Melts

1 large can Albacore tuna
8 slices Italian bread
Olive oil
salt and freshly ground black pepper
fresh basil leaves
2 Tbl. capers, chopped
8 slices Provolone cheese
1 Tbl. fresh lemon juice
1/2 cup Mayonnaise (or to your liking)
2 stalks celery, finely chopped
butter, softened

Drain tuna then place in a bowl, add all other ingredients except basil leaves and cheese. Mix well and spread on bread, add cheese and basil leaves. Spread butter on each side of bread and place in skillet browning on each side until cheese is melted.

Patty Melt - A Classic

1 1/2 lbs. ground beef
salt and freshly ground black pepper
12 slices light rye bread
12 slices Cheddar cheese
butter
3 onions, halved and thinly sliced
oil

In a bowl add beef and season with salt and pepper (I also like a little Worcestershire). Make six patties longer and wider than rye bread. Heat oil in saute pan with a little butter and add onions, stirring until caramelized (take your time) . Remove to bowl. Add a little oil to pan and cook beef patties until done. Top 6 slices of bread with beef patty, onions and cheese then top patty with another piece of cheese and bread. Spread butter on each side of bread and place in large saute pan and brown on each side until cheese has melted and bread is golden. Note: You can use ground turkey too instead of beef.

Julia's Chicken Salad with Pecans and Cranberries

3 chicken breasts, cooked and shredded
4 stalks celery, chopped
4 scallions, chopped including green part
1 cup dried cranberries
1/2 cup pecans, lightly toasted and chopped
salt and freshly ground black pepper
mayonnaise (to your liking)
Boston lettuce
Homemade white bread, sliced

In a bowl, add all ingredients and mix well. Spread on bread and top with lettuce.

Monte Cristo Sandwich - loved these as a child and still do

4 eggs
1/2 cup milk
butter, softened
salt and freshly ground black pepper
12 slices of thinly sliced white bread
8 slices of roast turkey
8 slices of ham, sliced thin
8 slices of Swiss cheese
Powdered sugar
Raspberry Jam

In a bowl, add eggs, milk and whisk together. Season with salt and pepper. For each sandwich butter bread on each side, place 2 slices of turkey breast, 2 slices of ham, 2 slices of cheese and top with bread. Trim crusts, secure with toothpicks and cut in half on diagonal.  Melt some butter in large skillet over medium heat. Dip each sandwich halve in batter. Place sandwiches in skillet and fry until golden brown on each side. Place on plates, sprinkle lightly with powdered sugar and serve jam in ramekin on side. Note: These are normally deep fried and you can do so if desired. Deep frying is how they were originally made.

Julia's Tuna Wrap

8 large flour tortillas
1/2 cup mayonnaise (or to your liking)
Pesto (homemade or store bought)
1 Tbl. fresh lemon juice
2 large cans Albacore tuna, drained
1 red bell pepper, sliced thin
red leaf lettuce leaves
1 1/2 cups Provolone cheese, shredded
1 Red onion, sliced thin
3 Ruby red tomatoes, sliced thin
Freshly ground black pepper

In a bowl mix mayonnaise, lemon juice with a little pesto (or to your liking). Add tuna and mix. Place some tuna on each wrap and add slices of red pepper, shredded cheese, red onion slices, tomato slices and lettuce. Season with freshly ground black pepper. Roll up and slice in half on diagonal. These can also be sliced into smaller portions and served as appetizers. You might need to secure with cocktail picks.

Julia's Tex Mex Wrap

8 large flour tortillas
1 (15 oz.) can black beans, rinsed and drained well
1/2 cup good quality chunky salsa, drained well
1 package cream cheese, softened
1 tsp. fresh lime juice
4 scallions, chopped including green part
1 green pepper, sliced thinly
3 avocados, peeled, pitted and sliced thin (sprinkled with a fresh lime or lemon juice)
4 cups shredded chicken breast (can use store bought rotisserie chicken)
1 1/2 cups cheddar cheese, shredded
1/2 cup Pepper Jack cheese, shredded
1/2 cup sour cream
1 tsp. ground cumin
2 cups Romaine lettuce, shredded

Mix both cheeses together. Blend softened cream cheese, lime juice, cumin, sour cream and salsa. Spread on tortillas. Layer with black beans, shredded chicken, green pepper, scallions, avocado slices, cheese, and lettuce. Roll up and slice on diagonal. These can also be sliced into smaller portions and served as appetizers. You might need to secure with cocktail picks.

You have to have some homemade potato chips to go with the sandwiches.

3 lbs. Russet potatoes, peeled (or you can leave peel on)
peanut oil
salt

Wash potatoes and slice very thinly (1/16" thick) with a mandolin. Place in bowl and cover with cold water.  In a heavy bottomed pan, heat 4-inches of oil. Drain potatoes and dry well with paper towels. Oil should be 375 degrees. Fry potatoes in small batches until golden and crisp. Drain on paper towels and sprinkle with salt.

Finally, we need something sweet to go with those sandwiches.

Chocolate Marshmallow Bars

3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 tsp. pure vanilla extract
1 1/3 cups all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
3 Tbl. baking cocoa
1/3 cup pecans, chopped
4 cups miniature marshmallows
Topping
1 1/3 cups semi-sweet chocolate chips
3 Tbl. butter
1 cup peanut butter
2 cups rice krispies cereal

In mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts and spread in greased baking sheet. Bake at 350 for 15 to 18 minutes. Sprinkle marshmallows evenly over bars and return to oven for 2-3 minutes. Using a dinner knife or offset spatula dipped in water, spread the melted marshmallows evenly over bars. Cool.  For topping combine chocolate chips, butter and peanut butter in sauce pan. Cook over low stirring constantly until melted and well blended. Remove from heat and stir in cereal. Spread this mixture over bars and chill. When ready to serve, cut into pieces.

Orange Chocolate Brownies

1 1/2 cups all purpose flour
1 1/2 cups sugar
1 tsp. salt
1 cup butter, softened
3 eggs
2 tsp. pure orange extract
1 tsp. orange zest
2/3 cup dark chocolate chips
Glaze
3/4 cup powdered sugar
2 Tbl. orange juice
1 tsp. orange zest

Preheat oven to 350 degrees. Grease a 13x9 pan. In mixing bowl, stir together flour, sugar and salt. Add butter, eggs, orange extract and zest and beat with electric mixer until well blended. Place chips in a sieve and dust with a little flour which will keep them from sinking to the bottom. Stir chocolate chips into batter. Pour into baking pan and bake for about 30 minutes or until light golden brown and set. Remove to cooling rack and with a pick pierce entire top of brownies.  Glaze: into a bowl, combine all ingredients and whisk well until smooth. Pour glaze over brownies and cool. When ready to serve cut into squares.

Bon Appetit

"For the Lord Disciplines the one He loves"

Hebrews 12:6

From Farm Stand to Kitchen

What's not to love about going to the local farm stand and purchasing all those lovely wonderful vegetables, fruits, herbs and other items they sell such as; honey, jams, lavender, meats, cheeses, eggs, fresh baked bread and so much more. Everyone knows of the famous Seattle Pike Place Market, where you can shop for fresh seafood, vegetables, cheeses, fresh flowers, bread and the list goes on and on. The market opened in 1907 and is located overlooking the Elliott Bay waterfront. You can't make a stop in Seattle without visiting this delightful place. Even though there is absolutely no parking, tourists galore and crowds it's still an exciting and fun to explore. Pick a nice rainy day, during the week and check it out. When I worked in downtown Seattle, I would hop on the bus to the market, shop and eat a nice lunch then back on the bus to work. Our lunch room where I worked had a couple of refrigerators so everything I purchased stayed fresh. Another one of Jerry and my favorite farmers market is located in downtown Portland, Oregon. Not only did they have all of the above, they had art work, crafts, music, and ethnic foods all held within a very festive environment. If you are visiting Los Angeles, the LA Farmers Market is great too, located at Third and Fairfax.

Farmer's market produce is renowned for being locally grown, fresh, heirloom and usually organic. You get produce at the peak of freshness and full of flavor. You might pay a little more for what you get, but it's far superior than what the grocery store sells.

In the summer I always look forward to watermelons, cantaloupes and juicy peaches. Even though peaches aren't in season just yet, I had to add a peach recipe.

Hope you enjoy the recipes listed below and go out and support your local farmers market.

Brittany's Broccoli Rabe (my daughters recipe, her and Derek love broccoli rabe)

2 lbs. broccoli rabe
salt and freshly ground black pepper
3 Tbl. olive oil
7 cloves garlic, peeled and sliced
1/4 cup Kalamata olives, pitted
red pepper flakes
1/2 lb. Italian sausage (optional)

In a large pot of boiling salted water, add washed broccoli rabe and cook until crisp/tender. Drain and remove to keep warm. In a saute pan, add sausage and cook until browned, remove to paper towels to drain if needed. Wipe out pan and add olive oil and add garlic saute until light golden, add broccoli rabe and olives, stirring for a couple of minutes, stir in red pepper flakes and add back sausage. Remove to serving plate, season with salt and pepper. Note: you can also boil some penne pasta, drain well and add to pan when you add back the broccoli rabe and olives, season with some salt, pepper and drizzle of extra virgin olive oil.)

Julia's Creamed Spinach (love, love, love)

6 cups fresh spinach, washed and stems removed
3 Tbl. butter
2 Tbl. all purpose flour
2 cups heavy whipping cream
salt and freshly ground black pepper
1/4 tsp. ground nutmeg
Parmesan cheese, grated

In a large saute pan, add butter, melt then add spinach and wilt. Remove spinach and stir in flour and cook for about 1 minute. Whisk in heavy cream and mix well. Add back spinach and mix well. Simmer until cream is reduced and well incorporated. Season with salt, pepper and nutmeg. Remove to platter and add freshly grated Parmesan cheese.

Spinach Salad with Strawberry Vinaigrette

4 bunches baby spinach, cleaned
1/2 cup pine nuts, lightly toasted
1 cup goat cheese, crumbled
1 cup fresh strawberries, hulled and sliced
Vinaigrette
1/2 cup vegetable oil
1/3 cup seasoned rice wine vinegar
1/2 pint strawberries, pureed
1 Tbl. red onion, finely chopped
2 tsp. Dijon
salt and freshly ground black pepper

Salad;  rinse spinach and pat dry with paper towels. Lightly toast pine nuts in saute pan, remove to cool. In a large bowl, add spinach, pine nuts, some of the goat cheese and berries, toss with vinaigrette, place on platter and sprinkle on remaining goat cheese.  Vinaigrette;
combine all in a shaker and shake well, taste and adjust seasonings or other flavorings. I personally like more vinegar taste vs. oil taste.

Julia's Stuffed Eggplant

4 eggplants
olive oil
1 small onion, finely chopped
1/2 red pepper, chopped
4 cloves garlic, minced
1 small package pork sausage (I like Jimmy Dean)
1 cup Parmesan cheese, grated
2 eggs
1 Tbl. Italian parsley, chopped
salt and freshly ground black pepper
1 tsp. ground sage
1/4 cup fresh basil, chopped

Slice eggplant in half lengthwise and leaving about 1/4-inch around edge scoop out pulp. In a large saute pan, poach the eggplant for about 40 seconds in boiling water, remove and set aside to cool.  Chop the pulp. Heat olive oil in saute pan and saute onion and red pepper for about 6 minutes. Add garlic and cook until softened. Add the chopped eggplant and sausage and cook for about 10 minutes. Remove filling and let cool. Mix the cooled mixture with Parmesan cheese, eggs and herbs (not basil) and season with salt and pepper. Fill the eggplant halves with mixture and place on baking pan and bake at 350 for about 15 minutes. Sprinkle with extra Parmesan cheese and fresh basil and place under broiler for a minute or so. Be sure to watch so it does not burn.

Panzanella Salad (this is such a great salad and is refreshing in the summer)

1 loaf of Italian bread - best to use day old
olive oil
1/2 half head Romaine lettuce, chopped
1 small package baby spinach
1 red onion, julienned
1 cup goat cheese, (or feta) crumbled
1 English cucumber, sliced
1 red bell pepper, chopped in 1/2-inch pieces
1 yellow bell pepper, chopped in 1/2-inch pieces
fresh basil leaves
3 Tbl. capers
1/2 cup Kalamata olives, pitted
3 stalks celery, sliced
Italian parsley, chopped

Slice the bread into 1-inch thick slices and brush well with olive oil. Heat grill and grill bread on both sides and cut into 1-inch pieces. In a large bowl add all ingredients and toss with bread. Make vinaigrette and toss before serving.

Vinaigrette
2 shallots, minced
3 garlic cloves, minced
1 Tbl. Dijon
salt and freshly ground black pepper
1 lemon, juiced
zest from lemon
white wine vinegar
olive oil

In a container, add ingredients and shake well. I like a more vinegary taste with less oil. Make your vinaigrette to your taste.

Julia's Herbed Goat Cheese (great for parties)

1 package fresh goat cheese
Herbs of your choice, but I like;
2 tsp. thyme, chopped
2 tsp. basil, chopped
2 tsp. rosemary
2 tsp. marjoram
2 tsp. Italian parsley, chopped
zest of 1 lemon, finely chopped
salt and freshly ground black pepper

Lay a piece of parchment or plastic wrap on work surface. Mix all herbs, zest and salt and pepper in bowl. Lay herbs on plastic wrap and roll goat cheese on herbs coating all sides. Wrap the cheese up and let rest in frig. for about 1 hour. To serve; place on serving platter and let rest at room temp for about 10 minutes. Serve with sliced baguettes or crackers.

Julia's Tossed Salad with Balsamic-Raspberry Vinaigrette and Caramelized Pecans

Salad
5 cups organic micro greens
1 pint fresh raspberries
2 ripe fresh pears, sliced thinly
goat cheese, crumbled
1/2 red onion, julienned
1 pint grape tomatoes
1 large avocado, sliced (sprinkle with lemon juice)
Pecans
1 cup pecans
2 Tbl. butter
2 Tbl. brown sugar

In a small saute pan melt butter over low heat. Add pecans and brown sugar and stir well. Cook for about 3 minutes stirring constantly until sugar is caramelized. Spread out on parchment or wax paper to cool.

Vinaigrette
4 Tbl. raspberry preserves
4 Tbl. balsamic vinegar
salt and freshly ground black pepper
1 tsp. Dijon
1 tsp. honey
canola oil (about 1/2 cup)

In a container with lid add vinaigrette ingredients and shake well. Taste and adjust seasonings.  Place salad ingredients on platter, drizzle with vinaigrette and add caramelized pecans.

Fresh Zucchini Frittata

8 eggs
salt and freshly ground black pepper
butter
olive oil
2 cups zucchini, sliced thin
1/2 onion, sliced thin
2 garlic cloves, minced
fresh basil
2 Tbl. heavy cream
1/4 cup Parmesan cheese, grated
Italian parsley, garnish

In a oven proof saute pan, add some olive oil and a little butter. Add onion, garlic and zucchini, cook until tender about 4minutes. Season with salt and pepper. Mix eggs with cream and season with salt and pepper, whisking well until frothy. Flatten out zucchini and onions in pan, add some torn basil. Pour egg mixture into pan and let set for about 1 minute on medium heat, do not stir. Lift edges of egg and let loose part of eggs run under. Heat broiler. Place about 5 inches below broiler and let cook, remove and add Parmesan cheese, place back under broiler. Remove from broiler and let rest a couple of minutes. Then invert onto serving plate. Sprinkle with Italian parsley and slice into wedges.

Julia's Fig Chicken (this is so incredible and delicious)

3 1/2 lbs. chicken, cleaned and cut into serving pieces
1 onion, halved and sliced thinly
2 whole garlic cloves, minced
10 fresh figs
1 Tbl. lemon zest
1 lemon, sliced thinly
salt and freshly ground black pepper
1/4 cup Port wine (good quality)
1/2 cup dry white wine
1/2 cup good quality chicken stock
2 tsp. fresh thyme, chopped
2 Tbl. brown sugar
1 Tbl. cinnamon
Italian parsley, chopped

In a saute pan, add some oil and butter, season chicken pieces on both sides with salt and pepper then brown chicken pieces. In a roasting pan, add a little oil on bottom, place sliced lemon pieces and on top of those place sliced figs. Place browned chicken pieces on top of figs and add sliced onions.  In a sauce pan, add port, white wine, chicken stock and brown sugar, bring to boil, reduce heat stirring well until brown sugar is dissolved, add garlic, cinnamon, zest and thyme. Cook this mixture about 2 more minutes. Pour this mixture over chicken and bake uncovered for about 50 minutes or until chicken juices run clear. Occasionally, baste chicken with pan juices. To serve; place chicken and figs on platter and pour over pan juices. Garnish with parsley.

Peach Cake - I know peaches aren't ready to eat yet, but my friend Deanne in WA sent me this recipe and it's so good I wanted to include it. (I recently made with frozen peaches)

2 cups all purpose flour
1 tsp. baking soda
1 cup vegetable oil
3 eggs, beaten
1 tsp. salt
1 3/4 cups sugar
3 cups fresh peaches, peeled, pitted and sliced
1/2 cup chopped pecans, lightly toasted
1 tsp. cinnamon

Preheat oven to 375 degrees. Grease and flour a 9x13 pan. In a large bowl, combine eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly with spoon.  Pour into pan and bake for about 50 minutes until done. Remove to cooling rack, when cooled serve with French vanilla ice cream or freshly whipped cream.

Blueberry Pound Cake with Lemon Glaze

1 cup butter, softened
2 cups sugar
4 eggs
1 tsp. pure vanilla extract
2 1/4 cups all purpose flour (reserve 1/4 cup aside)
1/2 tsp. salt
1 tsp. baking powder
1 pint fresh blueberries
1 Tbl. lemon zest

Preheat oven to 325. Grease and dust a tube pan. Cream butter and sugar, add eggs one at a time and beat until light and fluffy. Add vanilla. In a bowl, sift 2 cups flour, salt and baking powder. Add sifted ingredients to creamed mixture and beat. In a bowl, mix berries with 1/4 cup flour this will keep berries from dropping to bottom of cake. Gently fold in berries and zest into batter and pour into prepared pan. Bake for 1 hour and 15 minutes or until done when checked with pick. Remove to cooling rack before turning out.

Glaze
1 cup sifted powdered sugar
2 Tbl. fresh lemon juice
Zest from lemon

Whisk sugar with lemon juice until incorporated and there are no lumps, stir in zest and drizzle over cooled cake.

Bon Appetit

"I hope in You, O Lord; You will answer, O Lord my God"

Psalm 38:15