Cuisine of the Deep South - July 2012

Diva: Hallie

 

Drinks: Erin
Summer Shandy

pink lemonade
bud light
vodka

 

Appetizer: Ashley
Cornbread cups with Spicy Crab or BBQ chicken

Make 2 batches of cornbread in a mini muffin pan.  Use just the tops upside down. 

Spicy Crab mixture:
2 cans lump crabmeat, drained
½ c sour cream
½ T of chili oil
2 tsp chipotle powder
salt to taste
cayenne for garnish

BBQ chicken mixture:
shredded chicken mixed with bbq sauce to taste. Topped with chopped sweet pickles


Salad: Lovina
Southern BELT (bacon, egg, lettuce, and tomato)

Mixed greens
Hard boiled eggs
Crumbled bacon
Tomato wedges
Fresh tarragon

Balsamic vinaigrette:
¼ c minced shallot
¾ c olive oil
¼ c chopped fresh parsley
½ c balsamic vinegar
2 tsp honey
1 tsp salt
1 tsp ground pepper


Soup: Mary Ellen
Chilled Watermelon Soup

One ripe, seedless watermelon
4 T lime juice (or to taste)
Fresh mint
8 T apple sauce or apple juice (or to taste)
Ground ginger (a couple shakes)
Honey (optional, if more sweetness is needed)
Plain yogurt

Blend first 5 ingredients in food processor or blender. Chill for at least one hour. Serve with plain yogurt and fresh mint. 


Entree: Hallie
Tender Pork Spare Ribs

1 c brown sugar
½  c Old Bay seasoning
2 T Hungarian sweet paprika
2 racks pork spareribs, fat trimmed
1 c beer
3 cloves garlic, minced
1 T honey
3 T Worcestershire sauce
1 T prepared brown mustard

Mix the brown sugar, Old Bay seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight.
Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet. Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.
Let the ribs rest at least 15 minutes before cutting them up.
adapted from allrecipes.com

New Orleans Shrimp Boil

Boil 4 lbs of shrimp with a packet of Zatarains New Orleans seafood boil spices and one lemon cut into quarters.
Done.


Side Dish: Aven
Roasted Red Pepper Grits

2 medium red bell peppers
1 large onion
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 cup quick-cooking grits
4 cups whole milk
1 cup water
1/4 teaspoon Tabasco, or to taste

Roast and peel bell peppers. Finely chop onion.
In a food processor or blender purée roasted peppers until smooth. In a large heavy saucepan cook onion in butter over moderately low heat, stirring, until soft, about 5 minutes. Add garlic and cook, stirring, 2 minutes. Stir in grits and add 2 cups milk in a stream, stirring. Simmer mixture, stirring, until milk is absorbed, about 5 minutes. Stir in remaining 2 cups milk and simmer, stirring occasionally, until milk is absorbed, about 5 minutes. Stir in water and gently simmer (do not cover), stirring occasionally, until grits are soft and thickened, about 35 minutes.
Stir in roasted-pepper purée, Tabasco, and salt and pepper to taste. Grits may be made 1 day ahead and chilled, covered, in a buttered 11-inch gratin or other shallow baking dish (about 6-cup). Reheat grits in a 400° F. oven until hot, about 15 minutes.

adapted from epicuious.com


Dessert: Stacey
Old Fashioned Root Beer Float Cake

Cake:
1 c butter
2 c sugar
3 c flour
1 ½ T baking powder
½ tsp salt
3 ½ tsp water
4 eggs
1 T root beer extract
1 tsp vanilla extract
1 c milk

Vanilla Frosting:
7 ½ c powdered sugar
2 ½ c butter
3 to 5 T heavy cream
3 tsp vanilla extract

Preheat oven to 350 degrees F.  Grease and flour two 9-inch cake pans and line the bottoms with parchment paper.
In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy. Meanwhile, sift together the cake flour, baking powder, and salt. With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended. Mix in the root beer extract and vanilla. Alternately add the flour mixture and milk to form a smooth batter.
Pour the batter into the prepared pans and bake until just set, about 30 to 40 minutes. Let cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting.
      
Make the Frosting: In a standing mixer fitted with the whisk attachment, combine the confectioners' sugar and butter. Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes. Add the cream and vanilla and continue to beat on medium speed for 1 minute more, adding more cream if needed to reach spreading consistency.
      
To decorate the cake: Place 1 cooled cake layer on a cake stand, frost the top surface, and chill for 15 minutes (or freeze 5 minutes). Place the second cake layer on top, inverting it to create a flat top, and push down on it slightly. Frost the sides and top with a thin layer of frosting to hold in any crumbs (called a crumb layer), and chill 30 minutes or freeze 15 minutes. Apply a second layer of frosting to finish off the cake, swirling the frosting a bit.

Sensual Foods - February 2010

Diva:  Lovina

Drinks:  Ashley
Pomegranate Ginger Mojito

pomegranate: culinary symbol of Aphrodite
ginger: increased circulation & sensitivity to erogenous zones

mint: calm mind and body: fresh breath inspires kissing

rum: spicy pungent scent and alcohol increases desire

Make ginger mint simple syrup:
In a saucepan over medium heat, dissolve 1 cup water, 1/3 cup brown sugar and 2/3 cup white sugar.  When sugar is dissolved, remove from heat and add  a 1-inch piece of fresh peeled ginger and 1 cup fresh mint.  Let steep for at least 30 min.  Strain syrup and store in refrigerator.


To make an individual drink:
In a highball glass, pour:
2 oz gold rum
2 oz simple syrup

2 oz pomegranate juice

squeeze of lime

stir well and add crushed ice.  
top with ginger ale


Appetizer:  Sara

Both of Sara’s dishes were decadent and a little naughty health wise. And both can be fed to other people, which is part of the sensual decadence!

Peach & Brie Bruschetta

1 baguette
Extra Virgin Olive Oil

⅓ c balsamic vinegar

⅓ c white wine

¼ c red onion, fine dice
2 bags frozen organic peaches, rough chopped

a hunk of triple cream brie

Slice the baguette into thin rounds.  Brush with olive oil.  Place on a cookie sheet and broil until toasted.  Remove from heat and set aside.

 Heat the balsamic vinegar to a low simmer and reduce to a syrup consistency. Add the peach and red onion toss slightly.



To assemble the bruschetta: 
Smear about a tablespoon of brie cheese on a piece of toast. Broil to melt slightly. Top with a small scoop of peaches.

Bacon Wrapped Water Chestnuts with Huckleberry Sauce

The bacon wrapped chestnuts are a taste explosion, and mingled with the huckleberries you get an appetizer that tantalizes multiple senses.

¾ c ketchup
2 T brown sugar
1 T Worcestershire sauce
4 T huckleberries, frozen or fresh (in season)
16 ounces sliced bacon
2 (8 ounce) cans water chestnuts, drained

Preheat oven to 375 degrees F (175 degrees C).
In a bowl, combine ketchup, brown sugar, Worcestershire sauce and huckleberries; combine with stick blender.

Cut bacon slices into half. Wrap chestnuts in bacon and secure with toothpicks; place in a 9x13 pan.
Bake in preheated oven until bacon is completely cooked, about 40 minutes.
Serve with side of sauce for dipping. 

Salad:  Erin (absent)

Soup:  Tiffany (sub for Colleen and our returning Dining Diva who is now a professional chef!!!)
Pine Nut Soup with Rouille

Pine nuts stimulate the libido and are rich in zinc, which is key for male potency

5 c pine nuts
5 c vegetable stock

3 ½ c half and half
5 cloves garlic, fine dice

4 pinches of cayenne

Pinch of saffron

Sea salt to taste
Crusty French bread sticks, cut 1” thick
 


Toast pine nuts in a saute pan over medium heat, shaking often to prevent burning. Remove from heat as they begin to turn light brown; set aside to cool. Pulse in food processor to rough chop, careful not to turn them into a paste. Sweat garlic in a dutch oven.  Add stock and saffron to bloom on low heat.  Add cream and nuts.  Heat over low-medium heat while stirring often. Do not bring to a boil.  Add salt and cayenne to taste. Strain in a fine sieve 2-3 times for a smooth and velvety consistency.  Return to heat to warm.  
 


Rouille

2 red peppers, roasted and peeled

3 garlic cloves
1 tsp cayenne
4 saffron, bloomed in stock

½ c breadcrumbs, fresh

¼ c vegetable stock
½ c extra virgin olive oil

salt to taste
 


Puree red pepper, garlic and cayenne.  In separate bowl, bloom saffron in stock.  Add breadcrumbs; mix to a panad.  Add to red pepper puree until smooth.  With the machine running, slowly add the olive oil. Season the emulsion with salt and pepper.



At service:  Add a tablespoon of rouille to the bottom of the bowl.  Ladle warm soup.  Top with toasted bread sticks garnished with rouille.

Side Dish:  Tamara
Asparagus in Lemon Butter Sauce

Asparagus, nature’s viagara, is not only phallic in shape, but also contains folic acid, a necessary chemical for producing histamines, which enhance orgasms.

2 lb. asparagus
4 T butter
4 cloves garlic
juice and zest of 1 lemon
salt
1-2 T honey
4 T sesame seeds, lightly toasted

Combine lemon juice, zest, garlic and salt.  Let sit to infuse flavors.  Steam asparagus till crisp tender.  Melt butter and add to lemon juice mixture.  Add honey to taste and whisk well.  Pour sauce over steamed asparagus and sprinkle with toasted sesame seeds.

Entree:  Stacey
Beef Tenderloin with Mashed Potatoes and Buerre Blanc

An indulgent and sensual treat.

Beurre Blanc

1 T minced shallots
2 T white wine vinegar
1 ½ T dry vermouth
1 ½ T fresh lemon juice
½ c heavy cream
1 c unsalted butter (can reduce to ½ c)
salt and pepper to taste

Combine the shallots, vinegar, vermouth, and lemon juice in a saucepan.  Cook rapidly over high heat until the liquid has almost all evaporated 1-2 minutes.  Add the cream and cook over medium heat until the mixture has reduced and thickened slightly, 1-2 minutes.  Remove the pan from the heat and set it aside until you are ready to serve the sauce.  Just before serving, place the sauce in the top of a double boiler over hot, not boiling water.  Add the butter and salt and white pepper, whisk just until the butter has melted.  Serve immediately. 

 (From The New Basics Cookbook by Julee Rosso and Sheila Lukins)

Cook tenderloin in olive oil and butter in cast iron skillets with herbs de Provence and kosher salt.

Serve tenderloin with mashed potatoes and beurre blanc sauce. 


Dessert:  Mariah
No-Bake Strawberry Pie with Chocolate Chunks

Chocolate stimulates the neurotransmitters that make you feel sensual and go perfectly with strawberries, or "fruit nipples". 

4 c ripe strawberries, sliced
1 No-Bake Pecan Crust
1 c ripe strawberries, whole
5 pitted dates, soaked 10 minutes in warm water and drained
2 tsp fresh lemon juice
nondairy dark chocolate chunks, preferably from a good, organic, fair-trade bar

Arrange the sliced strawberries on top of the prepared crust and set aside.  In a food processor or blender, combine the whole strawberries with the 5 soaked dates and lemon juice.  Puree until smooth.  pour this mixture over the sliced strawberries.  Arrange the chocolate chunks, on top of the sauce and refrigerate for 1 hour before serving.  (This helps the pie set and make it perfect for slicing.

No-Bake Pecan Crust

2 c raw pecans or almonds
¾ to 1 c pitted dates, preferably Medjool
¼ tsp salt
Canola oil for greasing pan

Place the nuts in a food processor, and grind them until they are a coarse meal.  Add the dates and salt and process until thoroughly combined.  Press the mixture into a nonstick or very lightly oiled 8- or 9-ince tart pan or spring form pan.

(from The Joy of Vegan Baking by Colleen Patrick-Goudreau)

Wild Card:  Aven
Sensual Oil Blends and Culinary Tattoos

Sweet: ginger, geranium, bergamot, lavender, ylang ylang, lemon

Spicy:  ginger, eranium, bergamot, clove, chamomile, lime

Lottery:  Bonnie

1950s Pool Party - July 2008

Diva: Colleen

Drinks: Aven
Divalicious Tiki Punch

1 oz white rum
1 ½ oz cherry schnapps
2 oz pineapple juice
1 ½ oz sweetened coconut milk

Mix well and pour over ice. Garnish with pineapple wedges and cherries.

For non-alcoholic version substitute cherry soda for the schnapps and ginger ale for the rum.

Appetizer: Stacey
Stacey's Ultimate Cheese Ball

16 ounces cream cheese
2 c shredded cheddar cheese
2 T chopped green bell pepper
2 T chopped onion
2 tsp minced garlic
2 tsp Worcestershire sauce
2 tsp lemon juice
generous dash cayenne pepper
generous dash salt
1 ½ c pecans, chopped

Blend well with an electric mixer the cream cheese and cheddar. Add remaining ingredients and mix well. Turn out onto waxed paper and shape into a ball. Roll in chopped pecans. Wrap in plastic wrap and let ripen in fridge for 24 hours. Serve with assorted crisp crackers and vegetables. Enjoy!!

Salad: Bonnie
Tatziki

1 c yogurt (preferably Greek variety)
½ large cucumber pealed, seeded and finely diced,
1 large garlic clove finely diced
juice of ¼ a lemon,
oregano
mint
salt and pepper to taste.

Flavors will develop with time; is best to make at least half a day ahead.

Guacamole dressing

3 ripe avocados diced
1 large garlic clove chopped
¾ c olive oil
¼-½ c re-constituted raisins

Place all ingredients in a blender, mix, add water till desired consistency. Season with approximately ½ T cilantro, and salt and pepper to taste.

Salad

heirloom and vine ripe tomatoes
butter and romaine lettuce
pepper crusted bacon or tempeh bacon.

Croutons

The croutons were made of pre-sliced sourdough bread. Mix olive oil with salt and pepper in shallow dish. Cut bread into slices approximately 1 inch across and brush with olive oil. Place in 400 degree oven for maybe 3 min. When slightly browned take out and cool. When able to handle rub croutons with garlic clove.

Soup: Erin
Chilled Moroccan Tomato Soup
Serves 4-6

2 med tomatoes, diced
1 stalk celery, minced
1 scallion, finely chopped
1 qt chilled tomato juice
¼ c chilled orange juice
1 T olive oil
1 garlic clove, minced or pressed
1 tsp ground cumin
½ tsp paprika
¼ tsp cinnamon
2-3 T fresh lemon juice
Tabasco or other hot pepper sauce to taste (rooster sauce—whatever you like to refer to it as—is my fav)

In a saucepan or large refrigerator container, combine the tomatoes, celery, scallions, tomato juice, and orange juice.

In a small skillet on low heat, warm the olive oil. Sauté the garlic, cumin, paprika, and cinnamon for just a minute, being careful not to scorch them. Stir the spice mixture into the soup, and add lemon juice and Tabasco to taste. Serve immediately or refrigerate until ready to serve.

**Note: Best when made ahead of time. The flavors meld after sitting for a few hours or a day.

Side Dish: Sara
Dangerous Baked Beans:

4 c dried navy or white beans
½ pound bacon, cut into 1 inch pieces ( I had this on the side, but would change the flavor immensely if cooked with the beans)
2 onions, thinly sliced
8 garlic cloves, thinly sliced
2 T chopped fresh ginger
2/3 c brown sugar
1 c dark molasses
¼ c Dijon style mustard
1 T dry mustard
3 T prepared horseradish
2 c tomato sauce
1 T white pepper
Salt and freshly ground black pepper to taste
3 quarts stock

Soak beans overnight--covered by 3 inches of cold water. Drain.

Preheat oven to 325. In 5 ½ quart Dutch oven combine the (bacon), onions, garlic, and ginger. Cook over medium high heat until onions are wilted--about 10 minutes. Add the drained beans, brown sugar, molasses, Dijon mustard, dry mustard, horseradish, tomato sauce, and salt and pepper. Sir to mix well. Add enough stock or water to just cover the beans. Cover the pot and place in oven. Cook for 4 hours, stirring every hour and check the stock level--add more if needed.

Remove lid and continue baking for 2 hours, or until beans are tender and the color of deep caramel. Cover and let the beans sit for 15 minutes prior to serving. Enjoy.

Entrée: Mariah
Earth Shattering Kabobs

Annie's Italian dressing
Cherry Toms
Onions
Garlic
Beets
Zucchini
Peppers
Radishes
Beets (blanch them first)
Beef or Tempeh

Cube and chop these yummy foods pour dressing over and let then sit for a few hours.

Find someone who knows how to BBQ (: drizzle extra dressing over kabobs for an extra zip. Be aware that the operator of the BBQ is focused and not to0 excited or buzzed so that they can pay attention to their work and not accidentally break the Pyrex with all the extra dressing in it. When cooked to you liking ENJOY ENJOY ENJOY!

Dessert: Tamara
Apple Brown Betty

2 c sliced apples
1c fresh bread crumbs
¾ c brown sugar
1 tsp cinnamon
3 T butter
½ c water

Mix apples, all but 2 T of bread crumbs, brown sugar, cinnamon. Add the melted butter and pour into a buttered baking dish. Pour the water over the whole mixture. Use remainder of crumbs and a little melted butter for top. Bake 45 min in a moderate oven at 350. Serve hot or cold with hard sauce.

Hard Sauce

4 T butter
1 c confectioner's sugar
½ tsp vanilla extract
½ tsp lemon extract
1 tsp boiling water

Cream butter, add water and the sugar gradually. Stir until the sauce is creamy. Add vanilla and lemon extract. Set in refrigerator to harden serve cold.

WildCard: Ashley
Tiki Fruit Cups

Rum syrup
¼ c Bacardi 151
½ c water
½ sugar
1/8 tsp ginger
1/8 tsp vanilla

Combine and boil. Pour over watermelon and honeydew

Lottery: Lovina
Served with bubble yum gum!

Apples - November 2007

Diva: Nicole

Drinks: Mariah
Hot Toddy

4 c apple cider
1 c cranberry juice cocktail
½ c tequila
¼ c Triple Sec or other orange-flavored liqueur
Garnish: lime slices, orange slices and apple slices

In a saucepan heat cider and cranberry juice cocktail just until hot (do not let boil) and remove from heat. Stir in tequila and liqueur. Serve toddies in mugs, garnished with lime.

Appetizer: Lovina
Phyllo-wrapped Brie with Apricot and Rosemary Chutney

Chutney
12 ounces dried apricots, chopped
1 large red onion, chopped
1 c water
2/3 c cider vinegar
2/3 c (packed) golden brown sugar
3 ounces dried tart cherries (3/4 cup)
1 ½ T chopped fresh rosemary
3 large garlic cloves, finely chopped
2 tsp grated lemon peel
½ tsp salt
1/8 tsp cayenne pepper
½ c blanched slivered almonds, toasted

Combine all ingredients except almonds in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; simmer until most liquid has evaporated and chutney is thick, stirring occasionally, about 25 minutes. Mix in almonds. Transfer chutney to bowl.
Chill until cold, about 3 hours. (Can be made 1 week ahead. Cover, keep chilled.)

**NOTE: this makes a TON of chutney. You will have plenty leftover to use for other meals. It freezes well!

Cheese and Phyllo
1 c (2 sticks) unsalted butter, melted
1 pound fresh phyllo pastry sheets or frozen, thawed
4 ½ T chopped fresh rosemary
1 wheel of Brie

Presentation
Fresh herb sprigs (such as rosemary, sage, and chives)
Additional dried apricots and dried cherries
Fresh baguettes, thinly sliced
Thinly sliced apples
Assembly of cheese and phyllo

Brush heavy large baking sheet with butter; set aside. Unroll pastry. Cover with plastic wrap and damp kitchen towel. Transfer 2 stacked phyllo sheets to work surface, arranging 1 short side parallel to edge of work surface. Arrange 2 more stacked phyllo sheets on work surface, overlapping long side of first sheets by about 5 to 7 inches and forming rectangle about 18 by 17 inches. Brush pastry with butter; sprinkle 1 1/2 tablespoons rosemary over. Place 2 more stacked sheets atop first set of 2 sheets, then 2 more stacked sheets atop second set of 2 sheets. Brush with butter and sprinkle with 1 1/2 tablespoons rosemary. Repeat layering 1 more time with phyllo, butter and 1 1/2 tablespoons rosemary. (You will use a total of 12 sheets.)

Using sharp knife or scissors, trim phyllo corners, forming approximately 17-inch oval. place Brie in center of phyllo. Spread 1 1/2 cups chutney evenly over cheese. Slide hand under 1 rounded corner of phyllo. Lift phyllo and fold onto top of cheese. Brush folded pastry with butter. Continue to lift phyllo in sections and to fold snugly over top of cheese, brushing with butter and pressing each section to adhere until cheese is wrapped. Use hand and metal spatula to transfer wrapped cheese to prepared baking sheet.

Place 1 phyllo sheet on work surface. Brush with butter. Starting at 1 long side, fold 1 inch of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry. Roll up strip into coil. Gather bottom edge of coil together, pinching to force top slightly open and forming rose. Place rose atop uncovered center of cheese. Brush with butter. Repeat with 2 more sheets of phyllo, forming 2 more roses. Place atop cheese, covering opening completely. Chill 3 hours. (Can be made 1 day ahead. Cover with plastic; keep chilled.)

Position rack in center of oven and preheat to 400°F. Bake cheese until pastry is deep golden brown, covering roses loosely with foil if browning too quickly, about 25 minutes. (If cheese leaks from pastry during baking, press piece of foil over tear in pastry; continue baking.)

Cool cheese on sheet 45 minutes.

Presentation
Using metal spatula, transfer warm cheese to large platter. Arrange herbs, dried fruit, baguette slices and apple slices around cheese. Cut cheese into wedges.

Salad: Stacey
Mixed Salad Greens and apple slices with Apple Cider Vinegar Dressing.
(can’t find dressing recipe)

Soup: Tamara
Curried Pumpkin-Apple Soup

3 T Olive oil
1 Clove garlic, mashed
1 1/2 c Chopped onion
1 Large apple, peeled/chopped
1 T Curry powder
2 c Pumpkin puree
4 c vegetable broth
1 c Milk (I used soy)
Salt and pepper

Heat olive oil in 6 qt. saucepan. Sauté garlic, onion and apple. Stir in curry powder and cook for 1 minute, stirring constantly. Add pumpkin and broth, bring to a boil, stirring occasionally. Reduce heat and simmer about 30 minutes. Puree all in blender or food processor. Return to saucepan and stir in milk. Season with salt and pepper to taste. Serves 6-8.

Side Dish: Ashley
Brussels Sprouts with Apples and Bacon

4 slices of bacon
1 pint Brussels sprouts, trimmed, steamed for 3 minutes, and chopped fine (about 1 ¾ cups)
1 ½ tsp caraway seeds
3 T vegetable oil
3 T white-wine vinegar
¼ tsp sugar, or to taste
2 granny smith apples; peeled and chopped

In a heavy skillet cook the bacon over moderate heat until it is crisp and transfer it to paper towels to drain. Heat the fat remaining in the skillet over moderately high heat until it is hot but not smoking and in it sauté the Brussels sprouts with the caraway seeds, stirring, for 1 to 2 minutes, or until the sprouts are tender and pale golden. Remove the skillet from the heat, stir in the oil, the vinegar, and the sugar, and add the apples. Sauté the mixture over med high heat, stirring often until apples are tender but not mushy. Crumble bacon. Toss all ingredients together and season with salt and pepper to taste.

Entree: Erin
Chicken with apple, cranberry and bacon

4 slices bacon
½ c all purpose flour
½ tsp ground cinnamon
½ tsp poultry seasoning
4 boneless, skinless chicken breasts (1 1/2 to 2 pounds total)
2 T olive oil
1 granny smith apple
1 T unsalted butter
1/3 c minced shallots
2/3 c apple juice
2/3 c dry white wine
2/3 c chicken broth
¼ c dried cranberries
Salt and freshly ground black pepper
¼ c whipping cream
2 T chopped fresh parsley

Preheat the oven to 175 F. Warm a heatproof dish or plate in the oven to hold the chicken while you make the sauce.

Fry the bacon in a large skillet over medium heat until browned and crisp, about 5 minutes. Scoop out the bacon with a slotted spoon and drain on paper towels. Pour about 2 T of the bacon drippings into a small dish and set aside; reserve the skillet with the remaining 2 T or so of bacon drippings for cooking the chicken.

Combine the flour, cinnamon, and poultry seasoning in a shallow dish and stir to mix. Dredge the chicken breasts in the seasoned flour, coating them well and patting to remove excess. Add the oil to the skillet and heat over medium heat. Add the chicken breasts and cook until nicely browned and cooked through (juices run clear when pierced with a knife), turning once, 5 to 8 minutes per side, depending on the thickness. Transfer the chicken to the warmed dish in the oven and reserve the skillet.

Peel, core, and quarter the apple, then cut each quarter into 3 even slices. Melt the butter in a small skillet over medium heat. Add the apple and saute until it just begins to soften, about 4 minutes, turning the slices once. Take the skillet from the heat and set aside.

Heat the reserved bacon fat in the large skillet over medium heat. Add the shallots and cook until tender and aromatic, about 5 minutes, stirring occasionally. Add the apple juice, wine, chicken broth, and cranberries with salt and pepper to taste, stirring to scrape up the browned bits from the bottom of the pan. Boil over medium-high heat until reduced by almost half, about 10 minutes. Add the cream and bacon, and gently stir in the apple slices. Add the chicken and any liquid that has accumulated in the dish, turning to coat the breasts with the sauce. Cook just until the chicken is warmed through, stirring gently. Taste the sauce for seasoning, adding salt or pepper to taste. Transfer the chicken and sauce to a serving platter or individual plates and sprinkle with parsley.

Makes 4 servings.

** I used chick’n patties when making the veggie version, obviously didn’t include bacon and drippings , and used a vegetable seasoning and broth. All other ingredients remained the same. I’ve never cooked with facon (the fake bacon), but it might be a nice addition to this...?


Dessert: Aven
Caramel Apple Upside-Down Cakes

Aven doubled the recipe and made one big cake in a 10” cast iron skillet instead of making individual cakes.

Makes 6 servings.

2 ¼ c sugar, divided (used brown sugar here)
¼ c water
2 T plus
½ c (1 1/4 sticks) unsalted butter, room temperature
4 large Golden Delicious apples (about 2 pounds), peeled, cored, each cut into 8 wedges

1 ¾ c cake flour
½ tsp baking powder
½ tsp salt
2 large eggs
1 tsp vanilla extract
½ c whole milk

Combine 1 ½ cups sugar and ¼ cup water in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until color is deep amber, occasionally swirling pan and brushing down sides with pastry brush dipped into water, about 8 minutes. Working quickly, divide hot caramel among six 1 ¼-cup custard cups. Using pot holders to protect hands, tilt and rotate custard cups to cover bottoms with caramel. Set aside.

Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add apple wedges and sauté until just tender, about 12 minutes. Arrange apple wedges in bottoms of caramel-lined custard cups.

Preheat oven to 325°F. Sift cake flour, baking powder, and salt into medium bowl. Using electric mixer, beat remaining ½ cup butter and remaining ¾ cup sugar in another medium bowl until well blended. Add eggs 1 at a time and beat until well blended after each addition. Mix in vanilla extract. Beat in flour mixture in 3 additions alternately with whole milk in 2 additions. Spoon batter over apples in custard cups, dividing batter equally (about ½ cup for each).

Bake cakes until light golden around edges and tester inserted into center comes out clean, about 35 minutes. Run small knife around cakes to loosen. Invert cakes onto plates. Serve warm with vanilla ice cream.

Preheat oven to 325°F. Sift cake flour, baking powder, and salt into medium bowl. Using electric mixer, beat remaining 1/2 cup butter and remaining 3/4 cup sugar in another medium bowl until well blended. Add eggs 1 at a time and beat until well blended after each addition. Mix in vanilla extract. Beat in flour mixture in 3 additions alternately with whole milk in 2 additions. Spoon batter over apples in custard cups, dividing batter equally (about 1/2 cup for each).

Bake cakes until light golden around edges and tester inserted into center comes out clean, about 35 minutes. Run small knife around cakes to loosen. Invert cakes onto plates. Serve warm with vanilla ice cream.

WildCard: Colleen - CD

Lottery: Sara
Sara decided it was time for some winners so she got prizes for each bag, including $10.00 in one of them.

Hawaiian Delights - August 2007

Diva: Lovina

Drinks: Sara
Hawaiian Punch with Champagne

1 can frozen cranberry juice
1 can frozen lemonade
1 can frozen limeade
1 bottle white wine
4 cans club soda
1 bottle of brut champagne

Mix and serve over ice with fruit garnish.

Appetizer: Ashley
Coconut Shrimp with Sweet chili-lime sauce

Sauce
¾ c Asian sweet chili sauce*
3 T chopped fresh cilantro
2 ½ T fresh lime juice

Shrimp
¾ c all purpose flour
1 tsp curry powder (preferably Madras style)
¾ tsp baking powder
¼ tsp salt
1 large egg, beaten to blend
1 c club soda
Vegetable oil (for deep-frying)
1 ½ cups medium shredded unsweetened coconut
16 large shrimp, peeled, deveined, tails left intact

For sauce:
Mix all ingredients in small bowl. Can be made 1 day ahead. Cover and chill.

Whisk first 4 ingredients in medium bowl. Add egg and club soda; whisk just until combined but still lumpy. Let stand 15 minutes.

Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides of pan. Attach deep-fry thermometer to pan; heat oil over medium heat to 375°F.

Line baking sheet with paper towels. Spread coconut on plate. Working with 1 shrimp at a time, dip into batter, allowing excess to drip back into bowl, then roll in coconut. Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes. Transfer shrimp to paper towels to drain.

Salad: Nicole
Tropical Salad with Pineapple Vinaigrette

6 slices bacon
¼ c pineapple juice
3 T red wine vinegar
¼ c olive oil
freshly ground black pepper to taste
salt to taste
1 (10 ounce) package chopped romaine lettuce
1 c diced fresh pineapple
½ c chopped and toasted macadamia nuts
3 green onions, chopped
¼ c flaked coconut, toasted

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a cruet or jar with a lid, combine pineapple juice, red wine vinegar, oil, pepper and salt. Cover and shake well.

In a large bowl, toss together the lettuce, pineapple, macadamia nuts, green onions and bacon. Pour dressing over salad and toss to coat. Garnish with toasted coconut.

Soup: Erin
Shrimp Coconut Soup with Ginger and Lemongrass

This is a variation on the classic soup Tom Kha Kai (Chicken-Coconut Soup with Ginger and Lemongrass), kicked up with shrimp instead of chicken.

¼ c chopped fresh lemongrass, tough outer leaves removed
2 T peeled and thinly sliced fresh ginger
5 small Thai chiles, stemmed and lightly crushed
4 Kaffir lime leaves, crushed
3 c shrimp stock or fish stock (ok, I think I cheated here and used vege stock.)
1 c fresh shiitake mushrooms, sliced
¼ c fresh lemon juice
3 T Thai nam pla, or Vietnamese nuoc nam (fish sauce), or more to taste
1 pound medium shrimp, peeled and deveined
1 ½ c coconut milk
2 T finely chopped fresh cilantro
Salt
Steamed jasmine rice, accompaniment, recipe follows

In the center of a 6-inch square piece of cheesecloth, place the lemongrass, ginger, chilies and lime leaves. Draw up the sides to form a pouch and tie with kitchen twine.

In a large pot, combine the stock, mushrooms, fish sauce, and sachet in a large pot. Bring to a boil. Reduce the heat and simmer for 5 minutes. Add the shrimp, coconut milk, and cilantro, and simmer until the shrimp are cooked, 3 to 4 minutes.

Remove from the heat and discard the sachet. Season, to taste, with salt or additional fish sauce. Serve with jasmine rice.

Steamed Jasmine Rice

2 c jasmine rice, other long-grain white rice can be substituted
3 c water

In a 2-quart saucepan, combine the rice and water and bring to a boil. Cover tightly, reduce the heat to low, and cook undisturbed until the water is absorbed, 20 minutes. Remove from the heat and let sit undisturbed for 10 minutes. Fluff with a fork before serving.

Side Dish: Michelle
Mango rice side dish.

1 c long grain rice
2 c vegetable stock
½ tsp turmeric powder
¾ c pineapple chunks
½ c mangoes, chunks
¼ c walnuts, coarsely crushed
1/3 c Raisins
½ c cucumbers, chopped

For the dressing
4 T lemon juice
3 T honey
2 T pineapple juice
1 clove garlic
salt, crushed
pepper, crushed

Wash rice thoroughly. In a pan, bring stock and turmeric to a boil. Add rice. Simmer until rice cooked. Drain, rinse and spread rice on a tray to cool. Whisk dressing ingredients together in a bowl. Taste and adjust seasoning. In a bowl, mix rice with pineapple, mango, Raisins, cucumber and celery. Gently fold in the dressing. Serve.

Entree: Jen Russell (Sub for Mariah)
Slow Kalua Pig

3 lbs pork butt (shoulder)
1 ½ tsp liquide smoke
2 ¼ tsp salt

Pierce, rub, low for 16-20 hrs, turn once.

Dessert: Stacey
Pineapple Upside-down Cake

Topping:
1 c dark brown sugar
1 stick butter
1 can (20 oz.) pineapple slices...or use fresh

Cake:
1 ½ c flour
6 T cake flour
6 T ground almonds (about 2 oz. whole almonds)
¾ tsp baking powder
½ tsp salt
1 ¾ c sugar
2 sticks butter--room temp.
4 eggs
1 tsp vanilla
¾ c sour cream

Start by making topping. Combine brown sugar and butter in small saucepan. Melt together over medium heat until bubbly (about 4 min.) Pour mixture into a greased 10 inch diameter (round) cake pan with 2 inch high sides. Arrange pineapple slices in a single layer on top of caramel topping.

Preheat oven to 325 degrees. Whisk flours, almonds, salt and baking powder together in a bowl. In a separate bowl beat sugar and butter together. Add eggs, one at a time. Beat in vanilla. Add dry ingredients alternately with sour cream in two additions each, beating well after each addition. Pour batter over pineapple.

Bake for about 1 hour and 10 mins. until a toothpick comes out clean. Let cake cool 10 minutes on rack. Turn cake out onto a cake platter. Serve warm. Enjoy!!!

Lottery: Tamara
Served with neck, wrist and ankle leis!

Miami Spice - July 2007

Diva: Stacey

Drinks: Ashley
Miami Vice

Mix one container of pina colada mix with requisite rum and ice. Fill a glass halfway with pina colada. Put in freezer or fridge while making one container of strawberry daquiri mix with requisite rum and ice. Top off glass with strawberry so that you have two layers.

Have fun with the garnish

Appetizer: Erin
Bacon Wrapped Dates

1 pound sliced bacon, cut in half
1 pound pitted dates
4 ounces blue cheese
4 ounces goat cheese

Preheat the oven to 375 degrees F

Slice dates in half, and open them up. Pinch off pieces of blue cheese, and place them into the center of the dates. Close the halves of the dates, and wrap a half-slice of bacon around the outside. Secure each one with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease.

Bake for 30 to 40 minutes in the preheated oven, or until the bacon is crisp. Turn dates over after the first 20 minutes for even cooking.

Salad: Michelle
Avocado Salad

2 avocados - peeled, pitted and diced
1 sweet onion, chopped
1 green bell pepper, chopped
1 large ripe tomato, chopped
¼ c chopped fresh cilantro
½ lime, juiced
Cayenne pepper
salt and pepper to taste

In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Sprinkle with cayenne pepper. Season with salt and pepper.

Soup: Tina (Sub for Nicole)
Black Bean Soup

1 medium onion, chopped (about 2/3 c)
4 cloves garlic, minced
1 T ground cumin
½-1 T crushed red pepper flakes
2 T vegetable oil
3 (16 oz) cans black beans, undrained
1 ½ c vegetable or chicken stock
3 c mild or medium thick and chunky salsa
2 T limejuice
½ c non-fat plain yogurt
50 saltine crackers

In a 4-quart saucepot, over medium heat, cook onion, garlic, cumin and pepper flakes in oil until onion is tender, about 3 minutes. Remove from heat. In a blender, puree 2 cans of beans and their liquid in batches with the broth; add to the pot. Stir in remaining beans, salsa and limejuice. Heat mixture to a boil; reduce heat to low. Simmer 30 minutes. Ladle 1 cup into a bow and top with a dollop of yogurt. Serve hot with crackers.

Side Dish: Emily
Mango Bread

2 c flour
2 tsp baking soda
2 tsp ground cinnamon
¾ c vegetable oil
½ tsp salt
1 ¼ c sugar
½ tsp vanilla
3 eggs
2 c diced mango
½ c chopped pecans or walnuts

Sift dry ingredients into a mixing bowl. Make a well and add remaining ingredients. Mix until well blended. Pour into a greased and floured 9 x 5 x 3 inch loaf pan and let stand 20 minutes. Bake at 350° for about 1 hour, or until a wooden pick or cake tester inserted in center comes out clean.

Entree: Mariah
Ropa Vieja

Ropa vieja, or "old clothes," describes the shreds of meat, peppers, and onions resembling a mess of colorful rags. Robust stews such as this Cuban specialty are at the heart of West Indian cuisine.

For braising beef:
3 pounds skirt or flank steak, trimmed
2 quarts water
2 carrots, chopped coarse
1 large onion, chopped coarse
2 celery ribs, chopped coarse
1 bay leaf
3 garlic cloves, crushed lightly
1 tsp dried oregano
1 tsp ground cumin
1 tsp salt
1/4 tsp whole black peppercorns
2 green bell peppers, cut into 1/4-inch strips
1 red onion, cut into 1/4-inch strips
4 tablespoons olive oil
2 c braising liquid plus additional if desired
a 14- to 16-ounce can whole tomatoes with juice, chopped
3 tablespoons tomato paste
3 garlic cloves, minced
1 tsp ground cumin
1/4 tsp dried oregano
2 red bell peppers, cut into 1/4 inch strips
2 yellow bell peppers, cut into 1/4 inch strips
1 c frozen peas, thawed
1/2 c pimiento-stuffed Spanish olive, drained and halved

Accompaniment:
For yellow rice with toasted cumin:
2 tablespoons olive oil
2 tsp cumin seed1/4 tsp crumble saffron thread
2 c unconverted long-grain rice
4 c water
3/4 tsp salt

To braise beef:
In a 5-quart kettle combine all braising ingredients and simmer, uncovered, 1 1/2 hours, or until beef is tender. Remove kettle from heat and cool meat in liquid 30 minutes. Transfer meat to a platter and cover. Strain braising liquid through a colander, pressing on solids, into a bowl. Return braising liquid to kettle and boil until reduced to 3 c, about 30 minutes. Stew may be made up to this point 1 day ahead. Cool braising liquid completely and chill it and the beef separately, covered.

In kettle cook green bell peppers and onion in 2 tablespoons oil over moderate heat, stirring, until softened.

While vegetables are cooking, pull meat into shreds about 3 by 1/2 inches. To onion mixture add shredded meat, 2 c braising liquid, tomatoes with juice, tomato paste, garlic, cumin, oregano, and salt and pepper to taste and simmer, uncovered, 20 minutes.
While stew is simmering, in a large skillet cook red and yellow bell peppers in remaining 2 tablespoons oil over moderate heat, stirring occasionally, until softened. Stir peppers into stew with enough additional braising liquid to thin to desired consistency and simmer, uncovered, 5 minutes. Stir in peas and olives and simmer, uncovered, 5 minutes.
Serve ropa vieja with yellow rice.

To make the yellow rice:
In a heavy 3-quart saucepan heat oil over moderately high heat until hot but not smoking and sauté cumin seed 10 seconds, or until it turns a few shades darker and is fragrant. Stir in saffron and rice and sauté, stirring, 1 to 2 minutes, or until rice is coated well. Stir in water and salt and boil rice, uncovered and without stirring, until surface of rice is covered with steam holes and grains on top appear dry, 8 to 10 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork.
Gourmet, January 1995

Dessert: Tamara
Banana Casserole

6 bananas - sliced lengthwise
½ c light brown sugar
½ c unsalted butter
½ c raisins
½ c chopped pecans
1 T brandy

Line bottom of heavily buttered 9x13-inch pan with half of the bananas. Sprinkle with brown sugar and dot with butter.

Sprinkle with half of the raisins and pecans. Repeat layers until all ingredients are used. Bake at 350 degrees for 30 minutes. Let cool for 5 minutes, sprinkle with brandy and serve.

NOTES : May be served with vanilla ice cream or yogurt.

Lottery: Lovina

Deep Old South - June 2007

Diva: Ashley

Drinks: Mariah
Old Style Beers

Recipe #1 Southern Sweet Iced Tea

3 Family size tea bags
2 c of cold water
1 c of sugar

We in the south make the best iced tea you'll find. Maybe it's how it's done, or maybe it is the water in the south, or maybe it's just that a southern belle has put a lot of TLC into making the tea. Who knows!
We recommend Luzianne Tea Bags if available.
Place the two cups water in a pot and add the tea bags. Bring to a boil, do not continue boiling. Remove from heat and let steep. Pour warm tea into empty pitcher. Add the sugar and stir until the sugar is dissolved. Fill remaining pitcher with cold water.
Optional - some women say they use less water and add ice to the tea.

Recipe #2 Southern Sweet Iced Tea

3 Family sized tea bags
a pinch baking soda (about 1/4 teaspoon)
1 to 1 1/3 c of sugar

Here is my never fail sweet tea...
Everyone (even yankees) loves it.
Bring 3-4 cups of water to a boil. Add a pinch of baking soda to the water and add 3 family sized tea bags. Remove from heat and cover. Allow to sit for at least 10-15 minutes. Pour into gallon pitcher and add sugar. Then fill with cold water. Refrigerate.
*the soda takes out the bitterness and darkens the tea....this small amount doesn’t change the taste.
Enjoy!!

Appetizer: Nicole
Fried Green Tomatoes

4 large green tomatoes
2 eggs
½ c milk
1 c all-purpose flour
½ c cornmeal
½ c bread crumbs
2 tsp coarse kosher salt
¼ tsp ground black pepper
1 quart vegetable oil for frying

Slice tomatoes ½ inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

Salad: Tamara
Spinach, strawberry and Peach Salad with Candied Pecans and Johnnie Cakes

6 c lightly packed bite-size pieces of fresh spinach.
1 c sliced nectarines (I used Michelle's peaches)
1 c sliced strawberries
1 T vegetable oil
1 T fresh lemon juice
1T balsamic vinegar
1 tsp sugar
1 tsp dry mustard
1 T sunflower seeds (optional)
1 tsp vanilla extract

In large bowl, stir spinach and fruit together. In a small bowl, mix remaining ingredients. Pour over salad and toss. Sprinkle with seeds.

Candied Pecans

2 ½ c pecan halves
2 tsp vegetable oil
1 c granulated sugar
1 tsp cinnamon
¾ tsp salt
¼ c water
1 tsp vanilla extract

Put pecans and oil in a flat baking pan; stir until pecans are coated. Roast in 300° oven 20 to 25 minutes, stirring frequently. Cool.  Combine sugar, cinnamon, salt, and water in a saucepan; cook, stirring, over medium heat until sugar is dissolved.  Boil to 236° of a candy thermometer, or to soft ball stage.* Remove from heat; blend in vanilla. Add pecans and stir until mixture is creamy. Turn out onto waxed paper and use a fork to separate pecans.

*To Test for Soft Ball Stage A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°)

Confederate Hockey Pucks, I mean Johnnie Cakes

two c of cornmeal
2/3 c of milk
2 T vegetable oil
2 tsp baking soda
½ tsp of salt

Mix ingredients into a stiff batter and form eight biscuit-sized "dodgers". Bake on a lightly greased sheet at 350 degrees for twenty to twenty five minutes or until brown. Or spoon the batter into hot cooking oil in a frying pan over a low flame. Remove the corn dodgers and let cool on a paper towel, spread with a little butter or molasses, and you have a real southern treat!

Soup: Michelle
Okra Gumbo Soup

1 c chopped onions
2 T vegetable oil
½ tsp oregano
½ tsp thyme
½ tsp basil
2 bay leaves
2 celery stalks
1 bell pepper
1 medium carrot, diced
1 c chopped potatoes
1 qt canned tomatoes (or 2 cups fresh chopped)
3 c water
1 c corn
1 c okra
1 T cider vinegar
Salt and pepper to taste
Tabasco or other hot sauce to taste

Sautee the onions in the vegetable oil until just translucent. As the herbs, celery, bell pepper. Carrot and potatoes and cook for about 10 minutes at medium heat, stirring to prevent sticking. Add the tomatoes and stock and simmer for 10 minutes. Add the corn, okra, and vinegar and simmer until the okra is tender. Remove the bay leaves. Add the remaining seasonings to taste.

Side Dish: Sara
Succotash

Tender lima beans and fresh corn kernels straight off the cob team up to create a beautiful—and delicious—side dish that's perfect with almost any meal.

2 bacon slices (2 oz), cut crosswise into 1/4-inch-wide strips--I omitted
1 T unsalted butter
2 c fresh corn kernels (from 3 to 4 ears)
1 lb fresh lima beans in pods, shelled (1 1/2 cups), or
1 (10-oz) package frozen baby lima beans, thawed
½ c diced (1/3 inch) green bell pepper
1 bunch scallions, cut crosswise into 1/3-inch pieces, keeping white and pale green parts separate from greens
¾ c heavy cream
¼ c water
½ tsp salt
½ tsp black pepper

Cook bacon in a 10-inch heavy skillet over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain, then add butter to fat in skillet and melt over moderate heat. Add corn, lima beans, bell pepper, and white and pale green parts of scallions and cook, stirring, 2 minutes. Add cream, water, salt, and pepper, then simmer, partially covered, until vegetables are tender, 10 to 15 minutes. Stir in bacon, scallion greens, and salt and pepper to taste.

Cooks' notes: Vegetables can be cut 2 hours ahead and chilled in a bowl, covered. (Chill scallion greens separately.)

Entree: Lovina
Chicken and Dumplings

1 large package of chicken (whole cut up)
4 sprigs parsley
3 ribs celery with leaves
3 carrots, sliced
1 medium onion, cut up
2 ½ tsp salt, divided
¼ tsp pepper
1 bay leaf

Place chicken in stock pot. Add enough water to cover. Add parsley, celery, carrot, onion, 2 teaspoons salt and ¼ teaspoon pepper and bay leaf. Cover and bring to a boil; simmer for about 2 1/2 hours. Remove chicken parts and set aside. When cool enough to handle, remove meat from skin and bones and tear into 2 to 3 inch chunks. Strain broth, discarding chicken pieces. Add more salt and pepper to taste, if desired. Return soup to a simmer.

Dumplings

2 c flour
4 tsp baking powder
1 tsp salt
¾ c milk
4 T oil

In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough. Drop by tablespoonfuls into simmering soup. (DO NOT BOIL) Cover and simmer for 15 to 20 minutes. Serve immediately.
Yield: 4 to 6 servings.

Dessert: Stacey
Texas Pecan Pie

One pie shell
1 c dark karo syrup
1 ½ c brown sugar
¾ c butter
2 tsp vanilla
4 eggs
1 c pecan halves

Melt butter, while hot, place in mixing bowl. Add karo syrup and sugar. Mix until smooth. Add eggs, whip 2 minutes, then add vanilla. Pour into pie shell, top with pecans. Bake at 300 degrees for 1 1/2 hours. Lower heat to 225 degrees--bake until center is firm. Allow to cool for 2 hours. Serve chilled.

Lottery: Erin

Urban Cowgirl/Sophisticated Southern – February 2006

Diva: Stacey

Drinks: Tamara
Southern Peach

Peach Schnapps
Orange Juice
Cranberry Juice

Mix and serve with orange wedges.

Appetizer: Nicole
Meatballs

Nonstick cooking spray
1 slightly beaten egg
8 slices bacon, crisp-cooked and finely crumbled (about ½ cup)
½ c fine dry bread crumbs
½ c snipped fresh basil
¼ c plain yogurt or dairy sour cream
½ tsp ground black pepper
¼ tsp salt
2 pound uncooked ground turkey

Preheat oven to 400 degrees F. Line two 15x10x1-inch baking pans or large baking sheets with foil. Lightly coat foil with nonstick spray; set aside.
In a large bowl combine egg, bacon, bread crumbs, basil, yogurt, pepper, and salt. Add ground turkey; mix well. Shape into 75 one-inch meatballs (about 1 tablespoon each). Place on pans.
Bake on separate oven racks for 15 to 20 minutes or until no longer pink. Serve with sauce or skewered. Makes 25 (three-meatball) servings.
I served these with the Alfred sauce but some of the other options sound good too!
Alfredo Sauce: In a saucepan combine one 16-oz. jar purchased Alfredo sauce and ¼ cup milk. Heat through. Stir in 8 slices crisp-cooked, crumbled bacon (about ½ cup). Season to taste with pepper. Sprinkle sauce with ½ cup snipped fresh basil.
Sweet and Sour Chili Sauce: In a saucepan combine one 10-oz. bottle sweet-and-sour sauce; 1/3 cup mango nectar; 1 tsp. chili powder; 1 large clove garlic, minced; 1/2 tsp. finely shredded lime peel; and 1/4 tsp. salt. Heat through over medium-low heat, stirring occasionally.
Peach Sauce: In a saucepan melt 2 Tbsp. butter. Add 1/2 cup coarsely chopped pecans and 1/4 cup finely chopped red onion. Cook over medium heat about 5 minutes or until onion is tender and pecans are toasted. Stir in 2 Tbsp. yellow mustard and 2 Tbsp. molasses. Add 3 cups coarsely chopped fresh or thawed frozen peaches. heat through. Just before serving, stir in 2 Tbsp. snipped fresh parsley.

Salad: Ashley
Greens with cornbread croutons and choice of ranch dressing or buttermilk bacon dressing

Bowl of mixed greens

Cornbread croutons:
I used Jiffy cornbread mix. Prepare cornbread according todirections. Cool, cut into small cubes and toast in oven until golden brown

Ranch dressing:
¾ c plain yogurt
½ c mayonaise
2 T powdered cultured buttermilk
2 T finely chopped fresh parsley
2 T finely chopped celery leaves
1 ½ tsp fresh lemon juice
1 ½ tsp Dijon mustard
¾ tsp onion powder
¼ tsp fresh dillweed
1 clove garlic, minced
fresh ground black pepper to taste


Whisk first 3 ingredients in large bowl. Mix in remaining ingredients.
Cover and chill at least 1 hour to blend flavors.

Buttermilk Bacon:
¾ c plain yogurt
½ c mayonaise
3 T powdered cultured buttermilk
2 T finely chopped parsley
1 ½ tsp fresh lemon juice
1 ½ tsp Dijon mustard
¾ tsp onion powder
1 clove garlic, minced
3-4 sliced bacon, cooked and crumbled
fresh ground black pepper to taste

Soup: Tiffany
Creamy Corn Chowder

6 red potatoes, peeled and cubed
2 c whole kernel corn
½ c green bell pepper, chopped
½ c sweet onion, chopped
1 T red pepper flakes
2 c vegetable broth
1 (12 ounce) package low-fat, firm silken tofu
salt to taste

Place potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 30 minutes; drain.

To the potatoes add corn, bell pepper, onion, red pepper flakes and vegetable broth. Boil for about 15 minutes; remove from heat.

In a food processor or blender puree all but 1 1/2 cups of the vegetable and broth mixture with the tofu. Process in batches if necessary. Combine the pureed mixture with the remaining 1 1/2 cups vegetable and broth mixture, and cook over low heat for 5 minutes; do not boil. Season with salt to taste.

Side Dish: Erin
Creamed Spinach

2 pounds fresh spinach, washed and tough stems removed
2 T unsalted butter
½ c finely chopped shallots
1 tsp minced garlic
¾ tsp salt
½ tsp freshly ground black pepper
¼ tsp nutmeg
½ c heavy cream

Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.

Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.

Entree: Mariah
Crunchy Lemon Catfish

3 T Duke’s canola oil, divided
4 (4-oz) catfish fillets
¼ c oat bran
¼ c yellow cornmeal
1 tsp Sauer’s thyme leaves
1 tsp grated lemon peel
½ tsp Sauer’s paprika
¼ tsp salt or to taste

Brush an aluminum foil-lined 12x8x2 inch baking pan with 1 T oil. Brush both sides of fillets with remaining oil. To prepare breading mixture, combine remaining ingredients in a small bowl. Dredge fish fillets in breading mixture, coating each well. Arrange in the baking pan. Bake in a pre-heated hot oven (425 F) for 10 minutes, turning fish fillets over halfway through cooking time. Bake until fish flakes easily when tested with a fork. Do not overcook as fish will become tough.

Dessert: Michelle
Almond Peach Cake

1 ½ c finely ground almonds
2/3 c unbleached white flour
¼ t salt
6 egg yolks
3 T amaretto
¼ t vanilla
13 c sugar
6 egg whites
1 t cream of tartar
1/3 c sugar
Peaches
Whipped cream

Preheat the oven to 325. Butter and flour a 10-in Bundt pan
Stir together almonds, flour salt, set aside. Beat the egg yolks at high speed for about 6 mins until they are thick and lightly colored. Add the Amaretto and vanilla. Gradually add 1/3 c of sugar beating until it is dissolved. Set this mixture aside.

Wash and dry beaters thoroughly. In a large bowl, combine the egg whites and cream of tartar until soft peaks form. Gradually add 1/3 c sugar, beating until stiff peaks form. Gently fold yolk mixture into the white. Then gently fold in the flour mixture, 1/3 at a time.

Pour the batter into the bundt pan and bake for 45-55 minutes or until a knife inserted in the center comes out clean. Invert the pan onto a plate. After about 30 minutes, loosen the sides of the cake from the pan with a knife and remove the pan.

Serve topped with peaches and whipped cream.

I think I just made the whipped cream with heavy whipping cream, sugar, and a dash of the amaretto, whipping with the egg beaters until it was the consistency I wanted it to be.

WildCard: Lovina
Gourmet Cheesy Grits

1 quart milk
½ c butter
1 c uncooked grits
1 tsp salt
½ tsp ground white pepper
1 egg
4 oz Gruyere cheese, grated
½ c grated fresh Parmesan cheese

Bring milk to a boil over medium heat, stirring often. Add ½ c butter and grits. Cook, stirring constantly, until mixture is the consistency of oatmeal (about 5 minutes). Remove grits from heat. Add salt, pepper, and egg, beating until well combined. Add Gruyere cheese. Pour into a greased 2 quart casserole dish. Sprinkle with parmesan cheese. Bake at 350 for 1 hour.