Fit for a BBQ

One of my favorite BBQ side dishes is from a recipe I found on the Food TV Network website.

 It is a salad that combines roasted corn and jicama with mango, red onion and cilantro. It's best when made a few hours before, so the clean fresh flavors of the orange/ lime vinegarette can soak into the salad.

I'm sure this will become one of your backyard BBQ standards.

                                            Roasted Corn, Jicama and Mango Salad




Ingredients

• 4 ears fresh corn, unshucked

• 1 large jicama, peeled and thinly julienned

• 1 ripe mango, peeled and chopped into 1/2-inch pieces

• 1/2 red onion, thinly sliced

• 2 tablespoons chopped cilantro leaves

• Citrus vinaigrette, recipe follows

Directions

Preheat the oven to 400 degrees F.

Put the ears of corn , with the husks still attached, onto a baking sheet and place in the oven for 45 minutes. Remove and let cool. When the corn has cooled, shuck it and stand it on end. Using a sharp knife, run the blade down the cob to cut the kernels off. Rotate the cob and repeat until all the kernels have been cut off.

Combine the jicama, mango, red onion and cilantro in a large mixing bowl. Add the cooled corn, and toss with the vinaigrette. Chill until ready to serve.

Citrus Vinaigrette:

2 tablespoons fresh lime juice

2 tablespoons fresh orange juice

1 teaspoon freshly grated orange zest

2 teaspoons sugar

Dash hot sauce

1/2  cup olive oil

Salt pepper

2 tablespoons chopped cilantro leaves

In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk together and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste, and cilantro and whisk until combined. Yield 1 ¼ cups Serves 6

Birthday Dinner

Last week was my brother's birthday.

Birthday dinners are a big thing in my family. A lot of time and effort goes into planning the menu, even if the dinner is for a small group. If you don't already know, my brother is a chef.  That puts a little more stress on me, when it's my turn to host the dinner...sigh.

When I asked him what he wanted this year, he chose stuffed lobster, champagne and an italian rum cake.  Thankfully, I didn't have to make the cake, as he specified that this cake should be purchased at Rispoli's in Ridgefield Park. I just had to order it and pick it up.

The Stuffed Lobster was another story.

The thing about this particular recipe is that it calls for female lobsters.  Why female lobsters, you may ask? Well, inside a female lobster is the coral roe and tamale( liver) that gets incorporated into the stuffing, along with bread crumbs, butter and tarragon.  It sounds gross, but it actually tastes quite delicious.

Finding 4 female lobsters was a bit of a feat. I had spoken to a few fishmongers, but none could guarantee that they would have them on Sunday, never mind have four of them. In this economy, I was told, people are not splurging on lobsters, so, they are not carrying the kind of inventory they used to.  But, as luck would have it, the day before, I just happened to pass a seafood store on Rt#9 with a giant sign of a red lobster overhead.  Wohoo!! On my way home, I stopped in, and they had a huge tank of lobsters, and they were able to pick out four 2 lb lobsters for my dinner. I know, this may sound crazy, to you all..but you have no idea how relieved I was to find them.

Now to make these lobsters.

Well. first you have to split them, while they are alive.  This, I tell you, I cannot do.  So, I waited for Bro Chef to arrive and he took care of that part. I prepared the stuffing, and into the oven they went. Then, the birthday guy and the rest of our group feasted on some Pol Roger Champagne and an assortment of cheeses, while the lobsters cooked.

Dinner was served, and it was splendid.  The rum cake was great, too. He made a good choice on that one.

Anyway, here is the recipe for the Stuffed Lobster.. Hope you enjoy it as much as we did.

Four  1 1/2-2 lb lobsters
1/4 lb butter
1 cup bread crumbs
1/3 cup oil
4 T melted butter
2 T finely chopped tarragon

Preheat oven to 500 degrees.

Split lobsters in half and remove  the intstinal tract and the small hard sac near the eyes.
Arrange the lobsters split side up, in a roasting pan.  Cut off the claws and put in a separate pan.
Remove the coral roe and liver and place in a mixing bowl.
Add butter and  the bread crumbs.
Beat mixture with a spoon until blended, and mix in tarragon.Add salt & pepper taste.
Fill each cavity with the stuffing mixture, being careful not to cover the tail meat.
Sprinkle the tail meat with salt & pepper and drizzle 2 T oil over each half.

Bake 20-30 min.  Drizzle with melted butter and serve.

Macerated Oranges and Moscato

Happy New Year!

After all the eating and celebrating these past few weeks, I decided to make something light for dessert.  I had some oranges left over from the Holidays, so I scoured my cookbooks and came up with this simple recipe from Eating Well.

Served up along side a 2009 Bartenura Moscato, it was the perfect foil for the sweet wine.  Try them both and I think you'll agree.

Macerated Oranges

4 Navel Oranges
2 T orange juice
2 T lemon juice
1 T sugar
1/4 t  cinnamon
Sprig of mint (optional)

Cut away the rind and the white pith from the oranges.  Slice the oranges in half, lengthwise, and then cut each half into 5-6 slices. Place them in a serving bowl.
Whisk together the next ingredients  and pour over the orange slices.

Soooo easy and delicious.

Another serving suggestion would be to lay the slices on a platter and drizzle  the mixture over the oranges.  Place a sprig of mint in the middle of the platter.

Fig and Almond Cookies

I recently came across this recipe from Gina DePalma, who is the pastry chef at Babbo, one of Mario Batali's restaurants. It has all the wonderful flavors of Italian cookies, that I remember eating as a child.

The recipe calls for soaking the figs in orange juice to soften them a bit, before incorporating them into the dough.

I made them for our Christmas Eve dinner and got rave reviews. The texture of these cookies is soft and light and the wonderful flavors linger in your mouth..

Fig and Almond CookiesRecipe By :Gina DePalma

8 ounces dried figs -- (about 10 medium) golden-Sicilian or Calimyrna

1/2 cup orange juice1 cup sliced almonds -- toasted and cooled
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
6 ounces unsalted butter -- (1 1/2 sticks) softened
3/4 cup granulated sugar
1 large egg yolk
1 small orange -- freshly grated zest of
1/2 teaspoon pure vanilla extract
Additional granulated sugar for coating the cookies

Remove the stems from the figs and cut them into quarters. Place them in a small saucepan with the orange juice and bring the mixture to a simmer. Remove from heat and allow the figs and juice to cool completely.

At the same time, spread the almonds in an even layer on a parchment-lined baking sheet. Toast the almonds until they are golden brown and aromatic. Remove them from the baking sheet and allow them to cool completely.

Chop the nuts finely in a food processor, transfer them to a small bowl, then chop the figs along with the juice until they are a chunky purée.

In a medium bowl, whisk the flour, baking soda, salt and cinnamon together and set aside.

Place the softened butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat them together until the mixture is creamy and light, about a minute.

Beat in the egg yolk, scraping down the sides of the bowl, followed by the orange zest and vanilla.

Beat in the dry ingredients to make a homogeneous dough, then beat in the chopped almonds and figs.

Scrape the dough onto a piece of plastic, wrap it tightly and chill the dough until firm enough to roll, about 1 hour.

Preheat the oven to 325°.

Line two baking sheets with parchment paper.

Divide the dough into three even pieces. Roll each piece into a log, about 15 inches long. Cut each log into 3/4-inch pieces.

Roll each piece into a ball, coat the ball with granulated sugar and place on the baking sheet, spaced 3/4 of an inch apart. Flatten the balls slightly with your fingers.

Bake the cookies for 12 to 14 minutes, or until they are golden brown, cracked slightly and firm. Allow the cookies to cool slightly on the baking sheets, then remove them to a rack to cool completely. Repeat with the remaining dough until all the cookies are baked.

Source:"Babbo"Yield:"5 dozen cookies"- - - - - - - - - - - - - - - - - - -

NOTES : Store the cookies in an airtight container up to a week.

Pomegranate Martinis

Here's a few recipes I found that make great use of pomegrante juice.



Pomegranite Martini
3 oz. Absolut Citron
2 oz. Pomegranite juice
1 oz. of Cointreau
Mix like a regular martini, strain into champagne glass.
Add a few pomegranite seeds and a curl from a lemon peel for a nice presentation.
Serves 1.


POM-TINI 1
2 ounces pomegranate or citrus vodka
2 ounces pomegranate juice
Juice of one lemon
1 ounce simple syrup
Simple syrup is 1 part sugar 1 part water heated til the sugar disolves
Shake well with ice until condensation begins to form on shaker, then strain into a chilled martini glass. Garnish with a lemon wedge.

Karen Cooks

Hi,

Yes, Karen does actually cook!

In these times of convenience food, it's nice to actually cook.


I'll be posting about the weekend meals that I cook at home, as well as those for special occasions. Hopefully they will interest you and encourage you to try them. Recipes will be posted.

Check back later for the first posting.