Sunday, June 10, 2012
Mix together equal parts: Pineapple juice, Carrot Orange juice, and Pineapple Coconut Juice. Add 2 shots of Malibu rum for each glass. Pour over ice.
Appetizer: Mary Ellen
Solar Flare Eggs (Deviled Eggs)
Dill pickle juice
Salt and pepper
Sweet red pepper
Make sure eggs are room temp before submerging in boiling water. Let cool. Peel and slice in half. Mix egg yolks with mayonnaise, dijon mustard, pickle juice, salt and pepper, and minced onion. Pipe back into egg white halves and put two very thin strips of sweet red pepper on top. Sprinkle with paprika.
Yam and Carrot Soup with Yogurt Aioli
3 large yams, peeled and cubed
6 large carrots, peeled and cubed
2 onions, chopped
6 cloves garlic, minced
3 T olive oil
8 c vegetable broth
1 tsp cumin
2 tsp garam masala
¼ c fresh marjoram
Chop and prep all the vegetables. In a large pot or dutch oven, heat olive oil over medium heat. Saute onions and garlic until softened. Add yams and carrots and saute for 5 mins. Add stock and bring to boil. Reduce heat and simmer for 15 minutes until the carrots and yams are fork tender. Remove from heat. Prepare yogurt aioli (recipe below). Add fresh marjoram, garam masala and cumin. Process the soup with an immersion blender until soup is smooth. Add salt and pepper to taste.
Marjoram Yogurt Aioli
1 c greek yogurt
¼ c milk
1 T mayonnaise
fresh marjoram, chopped
1 T fresh squeezed lemon juice
In a small mixing bowl, combine yogurt, milk and mayo. Whisk until smooth. Add fresh marjoram and lemon juice. Mix and add salt and pepper to taste. Add small dollop to soup and garnish with fresh sprig of marjoram.
Tomato and Avocado Salad with Balsamic Vinaigrette
¼ c balsamic vinegar
2 tsp dark brown sugar, optional
1 T chopped garlic
½ tsp salt
½ tsp freshly ground black pepper
¾ c olive oil
Blue cheese, for garnish
Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
Toss a few tablespoons of the dressing with the desired salad ingredients, top with blue cheese and serve immediately.
If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
Emeril Lagasse Balsamic Vinaigrette Recipe
Grapefruit Grilled Chicken
2 pink grapefruits
2 T brown sugar
1 T honey
¼ c olive oil
salt and pepper
4 boneless skinless chicken breasts, sliced in half horizontally
Juice one grapefruit into a bowl. On the second grapefruit, slice the bottom and top to level it, then starting at the top where the white pith ends and the pink flesh begins, cut between the 2 layers at an angle from the top to bottom all the way around to remove the skin and expose the flesh, making sure to slice off all the pithy white parts. Holding the grapefruit in one hand, release the wedges by using the knife to slice on either side of each segment.
Place these wedges in a medium saute pan. Squeeze the remaining flesh and membranes of the grapefruit to release any juice into the bowl with the juice from the first. Add the sugar and honey. Whisk to combine, then taste. If needed, add a teaspoon or more brown sugar to take away the tart of the grapefruit. Pour half of the mixture into a saute pan with the grapefruit wedges. Bring to a simmer and cook until liquid is reduced and slightly thickened, about 8 minutes.
To the remaining half add the oil, 1 teaspoon salt, and a few grinds of black pepper. Whisk to combine and pour into a plastic bag. Add the chicken, seal and toss a bit before resting on the counter for 25 to 30 minutes, any longer and the acid in the grapefruit juice will "cook" the chicken in the marinade and ruin it.
Heat a grill pan to medium high and brush lightly with oil. Remove the chicken from the plastic bag and shake off the excess marinade. Place the smooth-side down on the grill and cook 2 to 3 minutes, then flip and cook 2 minutes more. Remove to a serving plate and pour the grapefruit sauce over the top.
recipe by Sunny Anderson from www.foodnetwork.com
Marinated Vegetable Platter
1 ½ lbs. carrots
1 head cauliflower
1 head broccoli
2 cans jumbo black olives
1 basket cherry tomatoes
1 c canola oil
⅔ c white wine vinegar
3 cloves garlic
3 tsp salt
4 tsp dijon mustard
1 tsp pepper
Beat with a wire whip until smooth.
Peel carrots and slice diagonally. Cut cauliflower and broccoli in small pieces. Steam veggies until desired tenderness about 10 minutes. Plunge in cold water to cool down. Arrange all veggies in a 9x13 dish. Pour marinade over. Cover and chill overnight. Arrange on a platter. Makes lots. Enjoy!!