5 Easy Game Day Recipes For A Barbecue

Simple crowd pleasing recipes, easy to make, for your successful tailgating on game day weekends.

From Denny: Our local newspaper, 2TheAdvocate, runs a stellar food section. After all, Louisiana people love to eat and live to eat. I guess it's that leftover "joy of life" French culture that has never waned over the centuries. Good food, comfort food, innovative food and lots of sweets are all part of the Louisiana culture.

And like any sports fan knows, LSU's Death Valley Stadium is the place to be for a crazy night of watching football. LSU Tiger fans are the most rabid in the nation. ESPN commentators love to come here as there is always plenty of action from the fans who are not shy, willing to mug for the TV cameras.

You should see some of the cooking rigs people bring to the games. It's amazing. They look like well equipped professional chefs' food trucks! Check out this simple menu of recipes to try for your next tailgating fun. The pasta shapes are new from this local pasta company, in honor of the New Orleans Saints. You can substitute another pasta shape for your recipe if you located in another part of the country. Hmmm... I wonder if the Green Bay Packers have their own "Cheese Heads" pasta shape...? :)


Recipes Featured:

Lou’s Barbecue Sandwiches
Cajun Crackers
Fleur de lis Pasta Salad
Fresina’s New Orleans Black & Gold Pasta
Toffee Bars




Lou’s Barbecue Sandwiches

From: Lou Staples

Serves: 12

Ingredients:

1-1/2 lbs. stew meat, trimmed of fat
1-1/2 lbs. lean pork, cubed (she uses a tenderloin or loin), trimmed of fat
2 cups chopped onion
3 medium bell peppers, chopped
1 (6-oz.) can tomato paste
1/2 cup packed brown sugar
1/4 cup chili powder
1/4 cup cider vinegar
1-1/2 to 2 tsps. salt or to taste
1 tsp. dry mustard
2 tsps. Worcestershire sauce
1 cup water
12-14 buns or rolls, sliced in half
Condiments optional:
Sliced red onions
Spicy mustard
Pickle slices


Directions:

Place all ingredients in heavy pot and cook, covered on medium heat for about 3 hours. Stir vigorously every now and then to partially shred meat. If mixture gets too thick or begins sticking, add more water

Serve on buns or rolls of your choice. You can offer sliced purple onions, pickle slices or mustard if desired.






Cajun Crackers

From: Dale Mouton

One box of saltines is about 160 crackers. Dale Mouton received this recipe from Dot Eleazar: “These are nice to serve if you’re having a glass of wine or beer.”

Ingredients:

1 (16-oz. box) premium saltine crackers
2 gallon size plastic zip lock bag OR 2 (1-gallon) size bags if necessary
1 (1.0-oz.) pkg. Hidden Valley The Original Ranch Salad Dressing & Seasoning Mix
1 1/2 cups canola oil
1 tsp. cayenne pepper

Directions:

Remove crackers from their sleeve and place in large (2-gallon size) plastic bag OR 2 (1 gallon size). Set aside.

In small bowl, combine the dry Ranch Salad Dressing & Seasoning Mix, oil and cayenne pepper. Stir until well blended.

Drizzle over crackers, stopping to turn bag of crackers over a couple of times while pouring. After adding all the oil, carefully turn the bag over several times and then several times during the day. Allow to sit overnight.

Fleur de lis Pasta Salad

From: Linda Fresina

Serves 6 to 8. This is a cold pasta dish.

Ingredients:

1 (12-oz.) box Fresina’s Fleur de lis Pasta, cooked al dente and drained
1 lb. boneless grilled chicken strips (or 1 lb. boiled and peeled shrimp)
1 jar marinated artichoke hearts, drained and chopped
1/2 to 2/3 cup black olives, pitted and sliced
1/3 jar spiced herb garlic cut in large pieces, found at Fresina’s
1 yellow bell pepper, chopped or julienned OR roasted yellow bell peppers to taste
1/4 cup onion, finely chopped
1 cup Pecorino Romano cheese, grated
Salt and pepper to taste
Yellow bell pepper ring, for garnish
Whole black pitted olives, for garnish
Yellow grape tomatoes, for garnish
Additional Romano cheese for garnish

Dressing:

3/4 cup extra virgin olive oil
1/4 cup Balsamic vinegar
1 tbl. Dijon mustard.


Directions:

Place salad ingredients in large salad bowl.

Whisk dressing ingredients together and toss with pasta.

Garnish top of salad with yellow bell pepper rings with whole black olives in the center. If available, place yellow grape tomato halves around outside rim of serving bowl. Add additional Romano cheese on top.

Fresina’s New Orleans Black & Gold Pasta

From: Fresina’s Pasta Co.

Serves: 6 to 8. The pasta can be served warm or cold.

Ingredients:

1 (12-oz.) box Fresina’s Fleur de lis Pasta
1 lb. Italian sausage
1/4 cup extra virgin olive oil
1 large onion, cut in 1/2-inch dice
1 yellow bell pepper, cut in 1/2-inch dice
2 yellow squash, very thinly sliced
3 cloves garlic, minced
4 ozs. pitted black olives, sliced
1/3 to 1/2 jar Fresina’s White Bianco Pasta Dressing
Pecorino Romano Cheese, grated


Directions:

Boil pasta in salted water until al dente (firm to the tooth). Drain and set aside.

Cook sausage in skillet starting with 1/4-inch water in the skillet, over medium heat. When all the water in skillet has evaporated, add the 1/4 cup extra virgin olive oil and continue cooking until sausage is cooked through and browned. Remove sausage when done and cut into thin slices.

Add garlic, onion and yellow bell pepper to same skillet and continue sautéing until crisp-tender. If necessary add a little more olive oil.

Add the sliced squash and cook slightly.

Gently toss in the sausage, olives, and fleur de lis pasta. Carefully, mix in the White Pasta Dressing, adding more if desired.
You can add black pepper or crushed red pepper for a little more “kick” — no pun(t) intended. Taste for seasoning, adding salt if needed.

Top with Pecorino Romano Cheese and serve warm.

Note: If you have to reheat, do not cook for a long time. You want to have it warm but not bubbly. The dressing will separate if you cook for an extended time at high heat. Reheating in the microwave for a short time is fine.




Toffee Bars

From: Heather Schaefer, “Notably Nashville” published by Junior League of Nashville, Tenn.

Serves: 12

Ingredients:

15 whole graham crackers
1 cup (2 sticks) butter
1 cup packed brown sugar
1 cup chopped walnuts (Schaefer uses pecans)
12 ozs. (2 cups) milk chocolate chips

Directions:

Preheat oven to 350 degrees. Arrange the graham crackers in a single layer on a greased cookie sheet.

Melt the butter in small saucepan and add the brown sugar and nuts. Bring to a boil and boil for 1 minute, stirring constantly.

Pour the hot mixture evenly over the graham crackers.

Bake at 350 degrees for 12 minutes. Sprinkle the chocolate chips over the top and let melt. Spread the soft chocolate over the toffee carefully.

Cool completely on a wire rack. Break into pieces.


*** All photos from 2theadvocate


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

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Easy Slow Cooker Recipe: Macaroni Chili Cheese Casserole

*** For back to school busy try this simple recipe for a slow cooker the whole family is sure to enjoy.





From Denny: With our busy lives, whether it's working or raising children, it's always great to run across easy recipes that actually taste good too. Always pull out the slow cooker when you are feeling stressed for time. You can make just about anything in a slow cooker while you are away at work or running errands.

Our local newspaper ran this recipe recently and it is a really hearty version of the traditional man 'n' cheese comfort food family favorite. Soon the weather will be cooling down for fall, the kids are returning to school, and this chili meat version of the family standard may also become a bit hit at your house! Mac and cheese adapts quite well to the slow cooker casserole idea.

This recipe changes the familiar by adding chili seasoning and ground beef. You could try it with other ground meat to your taste. Making chili in a slow cooker is a traditional standby easy recipe for family cooks. Adding pasta to the dish where it can absorb all those awesome flavors from the chili is just a foodie bonus! You don't even have to pre-boil the pasta noodles. Remember: when you use the thinner pasta varieties they do work best by not pre-boiling before adding to the slow cooker. Otherwise you can end up losing the proper texture of the noodle.

Do make sure to brown your ground meat before adding to the slow cooker and scrape into it all those wonderful browned bits known as "fond" on the bottom of the pan. Those browned bits give so much flavor to the slow cooked dish.







Macaroni Chili Cheese Casserole

From: Julie Kay, local food writer and editor at The Advocate

Serves: 6 to 8

Ingredients:

1 lb. ground chuck
1 (1.25-oz.) chili seasoning packet
1 (14.5-oz.) can kidney beans, drained
1 (16-oz.) can pinto beans
2 (14.5-oz.) cans Hunt’s Fire Roasted diced tomatoes
1-1/2 cups elbow macaroni
2 cups Mexican taco cheese


Directions:

Brown ground chuck in skillet on stove-top over medium-high heat. Mix in chili seasoning packet.

Put beef into slow cooker. Add kidney and pinto beans. Pour in diced tomatoes.

Mix in macaroni and cook on Low for 6 hours. Add cheese. When cheese is melted, serve.


*** Photo by Liz Condo at The Advocate


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

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Cake Tuesday: Buttermilk Fudge Cake With Chocolate Gloss Icing

*** Make a stunning tasty chocolate cake to entertain your sweet tooth.





From Denny: If you enjoy baking cakes for friends and family then this new cookbook is for you. "Cakes to Die For! The Complete Guide for Cake Lovers" is by Chef Bev Shaffer, published by Pelican Publishing Company at 288 pages, full retail price for the hardcover is $26.95. We all know we can get this over at Amazon books at a reduced price not long after publication. Chef Bev, also a cooking instructor, is loved for her cookie cookbook so this cake cookbook is eagerly anticipated by novice bakers trying to learn the art of cake baking. This new cakes cookbook collection has 175 of her most favorite recipes. As a chef it must have been difficult to narrow down her choices. :)

Chef Bev walks us through her recipes in nine chapters where she covers everything from the typical traditional layer cake, pretty cupcakes, yummy cheesecakes, "flipped over" cakes which are "upside-down" cakes (also the easiest cakes to make for a beginner).

Her fancy cakes include delightful creations like Luscious Layered Tiramisu Torte and A Hint of Raspberry Celebration Cake. Chef Bev includes those one-pan cakes for when you are in a hurry and the family is clamoring for something sweet and then you have to pull a food rabbit out of your hat in quick time. Two tasty recipes for that "quick fast and in a hurry" category are Low-Fat But Still Delicious Mocha Cake and Fresh Picked Blueberry Pudding Cake. There are also bundt cake, angel food cake recipes and frostings to explore.

Chef Bev Shaffer is the director of Mustard Seed Market and Café Cooking Schools in Akron and Solon, Ohio. She offers helpful advice from frosting tips to how to achieve accurate measurements which is critical in the chemistry of the baking process.

Bev lists what she names the thirteen essential ingredients in a cake baker’s pantry. She uses the chef’s hats icons to indicate the difficulty levels of the recipes. This cookbook is a real beauty, illustrated with 75 full-color color photographs of finished cakes. The added bonus is that it is printed in large, easy-to-read type - convenient when you are reading the recipe as you stir the ingredients and move around the kitchen.

This chocolate cake recipe is a big hit with families and foodies alike. There is just something about buttermilk and chocolate that make for a moist and very tasty cake - long a favorite combination in our house. Plan on making copies of the recipe as everyone who tastes it will ask for this recipe!






Buttermilk Fudge Cake With a Chocolate Gloss Icing

From: Bev Shaffer

Ingredients:

1 3/4 cups unbleached, all-purpose flour
3/4 cup plus 3 tbls. unsweetened cocoa, sifted
1 1/4 tsps. baking soda
1/8 tsp. salt
3/4 cup unsalted butter, room temperature, cut into pieces
2/3 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 tsps. vanilla extract
1 1/2 cups buttermilk

Chocolate Gloss Icing:

Ingredients:

1/2 cup unsalted butter, room temperature, cut into pieces
1 cup confectioners’ sugar, sifted
2 tsps. vanilla extract
3 ozs. unsweetened chocolate, melted and cooled


Directions:

Heat oven to 350 degrees. Grease 2 (9-inch) round cake pans and cover pan bottoms with a round of parchment paper. Grease the parchment.

In a medium bowl, whisk together the flour, cocoa, baking soda and salt.

In a large bowl of an electric mixer, cream the butter with the white and brown sugar on medium speed until mixture is light and fluffy. Scrape bowl.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla.

With the mixer on low, add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix just until blended.

Spread batter into prepared pans; quickly and gently smooth the tops. Bake until a toothpick inserted in the centers comes out clean, about 20 to 25 minutes.

Cool in pans for 10 minutes. Run a knife around edge of pans to loosen cakes. Cover a pan with a large, lint-free towel-covered plate and invert pan. Remove pan from cake. Peel off parchment and re-invert cake from plate onto cooling rack. Repeat with remaining cake. Allow to cool on wire rack.



Directions for Chocolate Gloss Icing:

In a large bowl of an electric mixer, cream the butter with the confectioners’ sugar until very light. Add the vanilla and melted chocolate, beating until glossy and smooth.

Place one cake layer on a cake stand or serving plate. Spread with a small amount of the gloss. Top with the other layer and frost the sides and then the top, swirling the gloss. Let the cake stand for at least 30 minutes before slicing, to allow layers to set.


*** Check out "Cakes to Die For! The Complete Guide for Cake Lovers" is by Chef Bev Shaffer over at Amazon books at the reduced price of only $17.79.


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
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Dennys People Watching - people in the news
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Chef Bergeron Appetizer: Zucchini Cakes With Unusual Garlic Dill Sour Cream Mayo Sauce

*** Check out a simple veggie recipe that can be an appetizer or served as an entree, your choice. And what an unusual outstanding yummy sauce.




Photo by Richard Alan Hannon @ The Advocate


From Denny: Our local newspaper was running this recipe from Louisiana chef Don Bergeron. Our downtown Farmers Market in Baton Rouge, called the Red Stick Market, features a chef sharing cooking demonstrations almost every week. This week it was Chef Bergeron who was making these simple Zucchini Cakes as appetizers and everyone at the tasting raved about the tastiness of the sauce he served with the cakes.

This is one of those easy simple recipes where you can even add more spices to your taste or enjoy the simplicity as it stands. This is also a vegetarian recipe. About one very large zucchini will make the eight cakes so keep that in mind in case you can only find medium-sized zucchinis. If you prefer smaller sized cakes this recipe will make up to 12. The Dill Mayo Sauce makes a bit over 1-1/2 cups, a bit too much for one recipe of cakes. You might prefer to cut the sauce recipe in half or double the amount of cakes you are making to create a meal instead of an appetizer. This sauce will work well over other vegetable recipes and fish too.

Pull out your old-fashioned box grater like your grandmother used to grate the zucchini. Chef employs the lighter panko style bread crumbs for both the making of the veggie cake as well as the breading. Remember, summer squash like zucchini is full of water, so squeeze tightly to rid the grated veggie of as much water as you can so the cake will hold together well. To coat the cakes in the breadcrumbs, because of the moistness factor and because the mixture is very loose for the cakes, it is easier to hold the cakes in your hands as you coat them than try to roll them in a pan of panko crumbs. So, handle delicately as you coat the cakes.



Zucchini Cakes With Dill Mayo Sauce


From: Chef Don Bergeron

Makes: 8 cakes

Zucchini Cakes:

Ingredients:

1 large zucchini, grated, about 2 cups (after you grate the zucchini, squeeze out excess water)
1/2 stick butter
1 cup chopped vegetable seasonings (onions, celery and bell pepper)
1 clove garlic, minced
1/2 cup freshly grated Parmesan cheese
1 cup panko bread crumbs, PLUS extra for breading
Sprinkle of ground nutmeg, roughly 1-4 tsp.
1 egg, lightly beaten
Salt and black pepper to taste
Olive oil (enough to cover bottom of skillet)


Directions:

Melt butter over medium heat and add chopped seasonings and garlic. Sauté until wilted and vegetables are tender. Set aside to cool.

Combine zucchini with Parmesan cheese, 1 cup of the bread crumbs, nutmeg, egg, salt and pepper and reserved sautéed vegetables.

Shape into patties. Roll or coat lightly in extra bread crumbs.

Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown (about 3-4 minutes on each side). Serve with cold Dill Mayo Sauce.



Dill Mayo Sauce

Makes: almost 1-3/4 cup sauce. This is more than you will need for one recipe of the above Zucchini Cakes. Recipe can be halved if desired.

Ingredients:

1 cup sour cream
1/2 cup mayonnaise
4 tbls. fresh dill, chopped
2 tbls. fresh parsley, chopped
2 green onions, chopped
2 tbls. Heinz Chili Sauce
2 cloves garlic, minced
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 tsp. white pepper
Juice of 1/2 fresh lemon
Salt and black pepper to taste

Directions:

Mix all of the sauce ingredients in food processor. Serve cold or at room temperature. Refrigerate leftovers.


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

Cake Tuesday: Italian Cream Cake

*** One of my favorite cakes to order a slice for dessert when we dine out - and also an easy cake to make at home!





From Denny: Italian Cream Cake is a favorite at our house and we often make it for the holidays or birthday occasions. Children and adults both love this cake. Children love the coconut and adults love the cream cheese icing and pecans.

But then we Southerners do so love our sweets - and shamelessly! :) Southern food expert, John Egerton, wrote a thing or two about this love of sweets in the South in his book, "Southern Foods." He says, "The celebrated Southern sweet tooth is no myth."

He goes on to comment that one of the reasons that Southerners so love their desserts as an ending to a meal: "It's a sweet conclusion to a meal and is like a happy ending to a book or a fairytale - a way of delaying or denying harsh reality. Sweets are akin to pleasure, to optimism, to a romantic view of life — and such an outlook has often seemed in keeping with the regional character."

Throughout Southern history economic times have been hard, especially during and after the Civil War. It was that time period that spawned the need for sweets to alleviate the stresses of everyday life. Southern cooks felt if they could put a smile on everyone's face with just a dessert it was a good day. The expressions of pure delight were often contagious, bringing joy back into the household.

Some of the favorite desserts over the decades have been peach ice cream, coconut cake, lemon custard pie or in the past few years the rise of sweet potato pie. There is just something about the words "sugar" and "sweet" that acted like a catalyst to encourage hope in the most desperate of times.

Egertpm said, "For showmanship and flair, nothing is more spectacular than a big four-layer cake." We celebrate family in the South and nothing says family gatherings like birthdays, anniversaries, the birth of a new family member, a job promotion, that first job for a new college graduate. We bake a simple cake in grand style like this one and celebrate a heavenly slice of that beautiful cake over a steaming cup of hot black coffee or unsweeetened iced tea to balance all that sweetness.

What's funny about this cake is it's name. Food historians have not been able to track down the origin of the name as it is not related at all to Italian cuisine. It was originally known as "Delmonico Cake." Probably, some Italian-American was known for her cake, renamed it and the name stuck over the years.

Apparently, many versions of this cake call for a combination of shortening and butter. Hydrogenated shortening just isn't healthy for your arteries but clarified butter is just fine. Regular butter with the milk fats still in it is still better than shortening as your body is at least able to break it down eventually. Shortening does not break down but rather just clogs the body. Shortening got kicked off the healthy list a long time ago so be aware of that when you are using older cookbooks that list it in a recipe.

Here's why shortening was originally used in cakes, from "Cookwise" by food chemist Shirley O. Corriher: "The fats in a cake tenderize a cake by holding tiny air bubbles that are enlarged by baking powder and baking soda beaten in during the creaming or mixing of the cake.

"Shortening has an advantage over other solid fats in that it already contains millions of fine bubbles to aid in leavening. Shortenings are, by volume, about 12 percent fine nitrogen bubbles. This means that shortening will make a lighter cakes. Though shortening produces a nice cake, there is nothing like the taste of real butter, so butter is normally the fat of choice of fine cake bakers."

From "All New All Purpose Joy of Cooking" cookbook: Be careful when beating the cream cheese icing. Over beating the cream cheese will cause it to break down and make the icing too soft to hold its shape. Don't soften the cream cheese before beating to minimize the chance of this happening."

This cake should be kept in the refrigerator after serving, assuming any of it is actually left after the hungry hordes get a hold of it!







Italian Cream Cake

From: Carol Anne Blitzer from a recipe in “River Road Recipes II: A Second Helping,” published by the Junior League of Baton Rouge. Carol kicked out the shortening in the original recipe and substituted butter and oil. Canola oil is a good choice since it has no cholesterol and also is neutral in flavor, not harming the taste of this cake. Also, a great oil to use with chocolate as it takes a back seat, not overpowering the taste.


Serves: 16

Ingredients:

Cake:

5 eggs, separated
2 cups sugar
1/2 cup butter
1/2 cup vegetable oil (canola oil is neutral in taste and has no cholesterol)
1 tsp. baking soda
1 cup buttermilk
2 cups all-purpose flour
1 cup angel flake coconut
1/2 tsp. butter flavoring
1/2 tsp. vanilla

Directions:

Grease and flour three (9-inch) cake pans. Preheat oven to 350 degrees.

Beat egg whites until stiff. Set aside.

Cream sugar, butter and oil. Add egg yolks, one at a time, beating after each addition.

Stir soda into buttermilk. Add buttermilk alternately with flour to creamed mixture. Fold in coconut.

Gently fold egg whites into mixture. Add flavorings.

Pour into prepared cake pans. Bake in preheated oven for 20 to 25 minutes, turning pans gently about halfway through the baking process. Do not overbake layers.

Remove from oven. Let layers cool for 10 minutes. Remove from pans. Place layers on racks and let cool completely before icing.



Cream Cheese Icing:

Ingredients:

2 (8-oz.) pkgs. cream cheese
2 sticks butter
2 lbs. confectioners’ sugar
3 cups coarsely chopped pecans
1 tsp. butter flavoring
1 tsp. vanilla extract

Directions:

1. Cream cheese and butter. Beat in sugar gradually. Add pecans and flavorings.
2. Ice between layers and on top and sides of cake. Refrigerate cake.




*** Cake Photo by kimberlykv @ flickr


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

Muffin Monday: Coconut Muffins

*** Check out this simple easy recipe and enjoy a sweet breakfast or afternoon snack.





From Denny: While reading the news online I found myself over at The Baltimore Sun newspaper online database. So I went poking around to see what kind of recipe database they kept. So many newspapers online have gone to only featuring restaurant reviews and few, if any, recipes available. When I travel to an area the first thing I often do is research the local newspaper to get a feel for what people like to eat.

The easiest way to understand other people is to enjoy their food culture. Turns out this newspaper had a decent recipe archive - though devoid of photos. When that happens I go looking over at Flickr Creative Commons area for a photo that would look similar - sometimes I get lucky and it's exact! :) Anything is helpful to better visualize the finished product.

This recipe would make for a fine weekend brunch or lazy hot summer afternoon snack. Enjoy!


Coconut Muffins

From: Food section of The Baltimore Sun newspaper online

Yield: Makes 12 small muffins

Ingredients:

1 scant cup sugar
4 tablespoons ( 1/2 stick) margarine (or butter though it will increase the calories)
2 eggs
2/3 cup flaked coconut
1/4 teaspoon coconut extract
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1/2 cup milk

Directions:

Cream sugar and margarine, then add eggs one at a time, blending between each addition. Add the remaining ingredients. Divide evenly between 12 muffin cups. Bake in a preheated 350-degree oven for approximately 20 minutes.

Tester Laura Reiley's comments: "I baked mine slightly longer, about 25 minutes, until the muffin surface would spring back from my touch. The resulting muffins are sweet, deliciously coconutty treats, good for a snack or for breakfast. You can change the level of sweetness by which kind of coconut you choose - an unsweetened shredded coconut will yield less-sweet muffins; the sweetened angel-flaked coconut produces sweeter, moister muffins. For a really decadent treat, these would be good frosted with chocolate or topped with some kind of tropical fruit jam."


*** Similar version of coconut muffin, photo by yomi955 @ flickr


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

Cake Tuesday: Chef Bobby Flays Throwdown Competition Carrot Cake, Coconut Cake

*** Enjoy two popular cake recipes from a famous chef: carrot cake and coconut cake!




From Denny: We enjoy Bobby Flay's Food Network show Throwdown at our house and were watching this one about two of favorite cakes: carrot cake and coconut cake. Chef Flay doesn't have embeddable clips or a video clip from this particular show which was a really good one.

Like a lot of other people I went looking for a link to the chef's site to order the beautiful tall 12-layer carrot cake that was Bobby's competition when he challenged him in South Carolina. So far no luck on that one. In fact, all there was on Food Network were these two recipes but what outstanding recipes they are to enjoy! These two cakes will satisfy your creative side and deliver some seriously tasty treats to friends and family.


Carrot Cake with Marshmallow Fluff Cream Cheese Frosting

From: Bobby Flay

Prep Time: 1 hr 15 min
Inactive Prep Time: 2 hr 0 min
Cook Time: 15 min
Level: Intermediate

Serves: 1 (8-inch) cake, about 10 servings

Ingredients:

1/4 cup melted unsalted butter, cooled, plus more for buttering pan
1 cup crushed pineapple, drained
3 large eggs
1/2 cup canola oil
2 teaspoons vanilla extract
1 pound carrots, peeled and grated on the small holes of the grater (about 3 cups, lightly packed)
2 teaspoons freshly grated ginger
2 cups all-purpose flour
1 1/2 cups organic cane sugar
1/2 cup lightly packed brown muscavado sugar
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1 teaspoon salt
1/3 cup finely diced crystallized ginger
3/4 cup coarsely chopped toasted pecans
Cream Cheese Marshmallow Frosting, recipe follows

Directions:

Preheat the oven to 350 degrees F. Butter and flour 2 (8-inch) round cake pans and line the bottoms with parchment paper. Butter the parchment well too.

Pulse the pineapple in a food processor fitted with a metal blade until it is finely chopped. Put the eggs in a bowl of a stand mixer fitted with the paddle attachment. Beat the eggs for 10 seconds. Add the oil, 1/4 cup melted butter, vanilla, carrots, chopped pineapple and grated fresh ginger and mix until combined.

Whisk together the flour, sugars, baking soda, cinnamon, ginger, nutmeg and salt in a bowl until combined. Add the wet ingredients and beat on low speed just until combined. Remove and fold in the crystallized ginger and pecans. Divide the batter between the 2 pans.

Bake until the tops are a very golden brown and a tester inserted in the center comes out with a few moist crumbs, 40 to 55 minutes. Let the cakes cool in the pans for 15 minutes, then invert them onto a wire rack and let them cool completely. Remove the parchment from the bottoms of each cake. Cool completely before frosting.


Cream Cheese Marshmallow Frosting

Fluff:

3 tablespoons water
1/2 cup plus 2 tablespoons light corn syrup
1/3 cup plus 2 tablespoon granulated sugar
1/2 vanilla bean, seeds scraped and reserved
2 large egg whites
Pinch salt
Pinch cream of tartar
8 ounces cream cheese, slightly softened
1 stick unsalted butter, slightly softened
1 pound organic powdered sugar, sifted twice
2 cups Fluff
1 teaspoon vanilla extract

Directions:

In a small saucepan fitted with a candy thermometer, bring the water, corn syrup, 1/3 cup plus 1 tablespoon sugar and vanilla bean to 246 degrees F. Before adding the syrup to the egg whites below, carefully remove the vanilla bean.

In the meantime, in a completely clean, dry mixing bowl of an electric mixer fitted with the whisk attachment, whip the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the reserved vanilla seeds. Scrape the fluff into a bowl. Wash the bowl and whisk and return them to the machine.

Combine the cream cheese and butter in the bowl of the mixer and mix until light and fluffy. Add the powdered sugar and mix on low until combined. Increase the speed and whip until light and fluffy. Add about 2 cups of Fluff and the vanilla and whip until combined. Refrigerate for 15 minutes if too soft to use as frosting.








Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream

From: Bobby Flay, 2008

Prep Time: 1 hr 0 min
Inactive Prep Time: 4 hr 30 min
Cook Time: 1 hr 5 min
Level: Intermediate

Serves: 8 servings


Ingredients:

Toasted Coconut:

2 cups sweetened flaked coconut

Coconut Simple Syrup:

1 1/2 cups water
1 tablespoon granulated sugar
3/4 cup sweetened flaked coconut
Coconut Custard:
3/4 cup whole milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean, seeds scraped
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons coconut rum (recommended: Malibu)
1/2 teaspoon pure vanilla extract

Coconut Filling:

3/4 cup coconut custard (recipe above), cold
3/4 cup very cold heavy cream

Coconut Buttercream Frosting:

3 stick unsalted butter, softened
1/3 cup confectioners' sugar
3/4 cup coconut custard (recipe above) (cold)
Pinch fine sea salt

Cake:

2 tablespoons softened butter, for pans
2 1/4 cups cake flour, plus more for pans
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
1 vanilla bean, split and seeds scraped
1/2 teaspoon pure vanilla extract
1 3/4 cups granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon fine sea salt
12 tablespoons unsalted butter, cut into 12 pieces, slightly cold

Directions for the toasted coconut:

Preheat oven to 325 degrees F.

Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn off the oven and let the coconut sit in the oven until very dry and crunchy, about 15 minutes longer.

For the simple syrup:

Bring water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 5 minutes. Let cool.

For the custard:

Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat.

Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.

For the filling:

Combine the custard and cream in a bowl and whip until soft peaks form.

For the buttercream:

Beat the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt and beat until combined and smooth.

For the cake:

Preheat oven to 350 degrees F. Butter and flour 2 (9 by 2-inch) round cake pans and line bottoms with parchment paper.

Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl.

In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of bowl and mix for 20 seconds longer. Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula.

Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pan on baking rack for 10 minutes. Run a small knife around the side of the pan and invert cakes onto the baking rack, removing parchment paper, and let cool completely, about 45 minutes.

To Assemble:

Using a long serrated knife, slice each cake horizontally into 2 layers. Reserve 1 of the flat bottom layers for the top of the cake. Place another layer on a cardboard round cut side up and brush with some of the coconut simple syrup. Spoon 1/3 of the coconut filling onto the cake and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer cut side down on top of the cake.

Frost the sides and top of the cake with the buttercream. Pat the coconut onto the sides of the cake and sprinkle the remaining coconut on the top of the cake.


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
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Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

Cake Tuesday: Coffee Toffee Fudge Cake, Tunnel of Fudge Cake

*** Two delicious chocolate fudge cake recipes for the price of one post! :)




Clever creatively photographed Chocolate fudge cake with fork impression by truth82 @ flickr


From Denny: Is this not a clever way to photograph your favorite slice of chocolate cake or what? It sure amused me so I just had to share it with you so you can get a grin too. I wasn't successful in finding a photo of this cake with coffee, toffee and fudge in it. These bed and breakfasts have yet to post photos to go with their recipes. People eat with their eyes first and if they post these delicious photos people will be booking rooms in speedy time!

Of course, the added bonus of searching a database is to find something else interesting that catches my eye. There it was, smiling back at me, this old recipe that pulled up the fondest memories of living in Atlanta, Georgia, when I used to bake these fun tunnel cakes. My other fav tunnel cake was the chocolate cake with a tunnel of cream coconut. That was a real OMG moment of explosion of perfect flavors.

For all my sugar-holic friends and blog fans out there in online land, these blow-out-the-calories sweet chocolate cakes are for you! When you bake one of these darlings, save a slice of chocolate goodness for me, done with great reverence - of course. And, then, think better of it to share - and instead woof it down in proper chocolate etiquette homage. :)


From London House Spa: With the Ottawa River at our door, our Country Inn guests can take time to relax beach side, walk through old growth forests on walking trails with beautiful perennial gardens that surround the spa and London House Inn.

Located just one hour west of Ottawa in the heart of the Ottawa Valley. Just minutes away from Renfrew, Pembroke, Cobden, Arnprior, Beachburg and Westmeath. The London House Spa offers professional treatments in a spectacular country setting.






London House Inn & Spa
P.O. Box 179
Beachburg, Ontario
K0J 1C0

Email: info@londonhouseinn.com



Coffee Toffee Fudge Cake


Ingredients:

7 ounces semisweet chocolate, coarsely chopped (200 g)
1/2 cup butter, cut in pieces (125 mL)
1/4 cup coffee liqueur (50 mL)
1 tablespoon instant coffee granules (15 mL)
1/2 cup packed brown sugar (125 mL)
4 eggs, separated
2/3 cup all-purpose flour (150 mL)
1/4 teaspoon each salt and cream of tartar (1 mL)
1/4 cup granulated sugar (50 mL)
4 bars (each 39 g) milk chocolate-covered toffee, finely chopped

Chocolate Glaze

1/4 cup whipping cream (50 mL)
2 tablespoons coffee liqueur (25 mL)
2 teaspoons instant coffee granules (10 mL)
5 ounces semisweet chocolate, coarsely chopped (150 g)

Directions:

In saucepan, heat semisweet chocolate, butter, liqueur and coffee granules over medium-low heat, stirring constantly, until smooth. Remove from heat; whisk in brown sugar until dissolved. Whisk in egg yolks, one at a time, whisking well after each addition. Whisk in flour in three additions; let cool for 5 minutes.

In bowl and using electric mixer, beat together egg whites, salt and cream of tartar until soft peaks form; gradually beat in granulated sugar until stiff peaks form. Whisk one-third into chocolate batter; fold in remaining egg whites. Gently fold in half of the chopped chocolate bars.

Pour into well-greased 8-inch (750 mL) round cake pan. Run knife through batter to remove air bubbles. Bake in 350°F (180°C) oven for 45 minutes or until top is firm to the touch and crust has formed. Let cool on rack for 10 minutes. Remove from pan and let cool completely.

Chocolate Glaze: In small saucepan, bring cream, liqueur and coffee granules to boil over medium-high heat. Immediately stir in chocolate; remove from heat and whisk until smooth. Let cool to room temperature. Pour over cake, letting some drip down sides. Garnish with remaining chopped chocolate bar. Refrigerate for at least 1 hour or until glaze is set. (Cake can be covered and refrigerated for up to 5 days or frozen for up to 1 week.)







Tunnel of Fudge Cake by hfb @ flickr




Tunnel of Fudge Cake

Serves: 16
Prep Time: 35 min (Ready in 4 hr 30 min )
From: Pillsbury

Cake:

1 3/4 cups or 4.2dl sugar
3,5 sticks or 400g margarine or butter, softened
6 eggs
2 cups or 4.75dl powdered sugar
2 1/4 cups or 5.5dl all-purpose flour
3/4 cup or 1.75dl unsweetened cocoa
2 cups or 4.75dl chopped walnuts (NOT optional)
Glaze:
3/4 cup or 1.75dl powdered sugar
1/4 cup or 3/4dl unsweetened cocoa
4 to 6 teaspoons milk


Directions:

Heat oven to 350F/190C. Grease and flour 12-cup/28dl Bundt® pan or 10-inch/25cm tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.

Bake at 350F/190C. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan. (Since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking times are essential.) Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.

In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.


*** See Also: Cake Tuesday: Fresh Peach Coffee Cake



*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Spring Food: Chef Kellers Marinated Skirt Steak, Ice Cream Sandwiches

From Denny: I just love it when great chefs are out promoting their latest cookbook and go on network TV to demo some recipes. You always learn something new, polish your skills and pick up some interesting recipes! Chef Thomas Keller is known for emphasizing local ingredients like green garlic and the many different ways it can be applied to tasty dishes.

Chef Keller is author of the New York Times Best Seller cookbook "At Hoc At Home." As a famous Napa Valley chef and restaurant owner he has a unique take on springtime food.

The Pebble Beach Food and Wine Festival will take place on April 8 - 11 in California. Count on Chef Keller to be there this year too as he has participated for many years. It's a convergence of the creme de la creme of the culinary arts world tasting wine and demonstrating recipes while playing golf. Not a bad gig! :) This year there will be 70 chefs swarming the festival and over 250 wineries.

Chef Keller enjoys working with the Pebble Beach local ingredients, especially garlic, as it is one of the specialties of this area. Keller teaches there are many uses for garlic, from roasted garlic to garlic confit, working in a wide spectrum of dishes from pastas to salads.

Check out his easy to make and economical marinated skirt steak you can serve year round. And he gives divine recipes for your own homemade ice cream too! Just in time for the warmer Spring weather sweeping across America.

Take a look and learn a few new things. Did you know that adding salt to boiling water elevates the temperature? Check out other quick facts chef mentions as he demonstrates his easy to do Spring menu.




Check it out: "Ad Hoc at Home" By Thomas Keller - discounted over at Amazon.


Recipes Featured:

Marinated Skirt Steak
Marinated Cucumbers
Ice Cream Sandwiches
Vanilla Ice Cream
Chocolate Ice Cream




Watch CBS News Videos Online



Marinated Skirt Steak

SERVES: 6

MARINADE

6 thyme sprigs
Two 8-inch rosemary sprigs
4 small bay leaves
1 tablespoon black peppercorns
5 garlic cloves, smashed, skin left on
2 cups extra virgin olive oil
Six 8-ounce trimmed outer skirt steaks
Kosher salt and freshly ground black pepper
Canola oil
2 tablespoons (1 ounce) unsalted butter
4 thyme sprigs
2 garlic cloves, smashed, skin left on


DIRECTIONS

Skirt steak, part of the diaphragm, is a very flavorful cut. There are two sections of the skirt, an outside muscle and an inside muscle. The inside muscle is smaller, a little more uneven, and a little tougher than the outer skirt, which we prefer. The outer skirt is still a tough cut of meat and, because it's served medium-rare, not tenderized through long cooking, you need to slice it across the grain, straight down (thereby shortening the long muscle fibers that otherwise make it tough), to ensure that it's tender. The marinade we use here, with abundant herbs and garlic, is excellent for all cuts of beef.

Combine the thyme, rosemary, bay leaves, peppercorns, garlic, and oil in a medium saucepan and bring to a simmer over medium heat. Remove from the heat and let the marinade cool to room temperature. Pull away the excess fat from the skirt steak and discard. If necessary, trim the steak of any silver skin. Cut crosswise into 6 equal pieces. Put in a dish or a resealable plastic bag, add the marinade, and cover the dish or seal the bag, squeezing out excess air. Marinate for at least 4 hours, or for up to a day, in the refrigerator.

Remove the meat from the marinade and let sit at room temperature for about 30 minutes before cooking; discard the marinade. Dry the meat with paper towels. Season with salt and pepper. Preheat the oven to 350°F. Set a roasting rack in a roasting pan. Heat some canola oil in a large frying pan over high heat. When it shimmers, add half the meat and quickly brown the first side. Turn the meat and, working quickly, add 1 tablespoon of the butter, 2 thyme sprigs, and 1 garlic clove and brown the meat on the second side, basting constantly; the entire cooking process should take only about 11/2 minutes. Transfer the meat to the rack and spoon the butter, garlic, and thyme over the top. Wipe the pan and repeat with the remaining steaks.

Transfer the baking sheet to the oven and cook for 8 to 10 minutes, or until the center of the meat registers about 125°F. Remove from the oven and let the meat rest on the rack in a warm place for about 10 minutes for medium-rare.

Arrange the steak on a serving platter, or slice each piece against the grain, cutting straight down, and arrange on the platter. Garnish with the garlic and thyme.





Marinated Cucumbers

MAKES: ABOUT 3 CUPS

INGREDIENTS

6 small cucumbers (5 to 6 ounces each) or 2 pounds medium cucumbers
3/4 cup champagne vinegar
1 1/2 cups extra virgin olive oil
1/2 teaspoon red pepper flakes
2 teaspoons granulated sugar
Kosher salt and freshly ground black pepper

DIRECTIONS

Cut off the ends of the cucumbers and peel them. Seed the cucumbers if desired: cut the cucumbers lengthwise in half and use a small spoon to scrape out the seeds. Cut the cucumbers into half rounds, or into rounds (if you didn't seed them), batons, wedges, or any shape you like. Combine the vinegar, oil, red pepper, and sugar in a small bowl, stirring to dissolve the sugar. Season to taste with salt and pepper. Put the cucumbers in a canning jar or other storage container and pour the liquid over the top. Refrigerate for at least 1 day, or for up to 2 weeks. Before serving, remove any solidified oil from the top of the liquid and discard. Serve cold.





Ice Cream Sandwiches

MAKES: 12 ICE CREAM SANDWICHES

INGREDIENTS

1 quart homemade ice cream (see below), just spun, or store-bought ice cream, softened

Twenty-four 2- to 3-inch cookies

DIRECTIONS

My fondness for this American classic is so well-known that my French pastry chef at per se created a four-star version. But here's a simple version that's hard to beat. You can use any kind of cookie and any kind of ice cream. Simply spread the soft ice cream on a quarter sheet pan and freeze it until firm, then use the same cutter you used for the cookies to cut out squares or rounds of ice cream and sandwich them between the cookies. Kids love this, but it's also a fabulous adult dessert.

You can use just one kind or a variety of ice cream flavors and cookies. Some of our favorite combinations are Chocolate Chip Cookies (page 326) with Vanilla Ice Cream (page 319), Chocolate Shortbread Cookies (page 327) with Mint Chocolate Chip Ice Cream (page 320), and Linzer Cookies (page 331) with Chocolate Ice Cream (page 319).

Line a quarter sheet pan with a piece of plastic wrap, leaving an overhang on both long sides. Spread the ice cream in an even layer in the pan. Fold over the plastic and freeze until firm.

Lift up the edges of the plastic wrap to remove the ice cream. Have a bowl of hot water at your side. Using the cutter you used to make the cookies or a knife, cut squares or rounds of ice cream slightly smaller than the cookies, dipping the cutter or knife in the hot water and drying it with a towel before making each cut. Assemble the sandwiches and serve immediately, or wrap in plastic wrap and freeze for up to 3 days.





Vanilla Ice Cream

MAKES: A GENEROUS 1 QUART

INGREDIENTS

2 cups whole milk
2 cups heavy cream
3/4 cup plus 2 tablespoons granulated sugar
1 vanilla bean, split lengthwise, or 1 tablespoon vanilla paste
10 large egg yolks
Pinch of kosher salt

DIRECTIONS

Pour the milk and cream into a large saucepan, and add half cup of the sugar. With a paring knife, scrape the seeds from the vanilla bean, if using, and add them to the liquid, along with the pod. Or stir in the vanilla paste. Bring to just below a simmer over medium-high heat, stirring to dissolve the sugar; a skin will form on top and the liquid should just begin to bubble. Remove the pan from the heat and let steep, uncovered, for 20 minutes.

Remove the vanilla bean from the pan, if you used it. Return the pan to the heat and heat until the milk is just below a simmer.

Meanwhile, whisk the remaining 6 tablespoons sugar and the yolks in a bowl until slightly thickened and the whisk leaves a trail. Slowly, while whisking, add about half cup of the hot milk mixture to the yolks, then whisk in the remaining milk mixture. Set a fine-mesh basket strainer over a clean saucepan and strain the liquid into the pan.

Prepare an ice bath in a large bowl and set a medium bowl in the ice bath; have a strainer ready. Put the saucepan over medium heat and cook, stirring constantly and scraping the bottom and sides often with a wooden spoon, until steam begins to rise from the surface and the custard thickens enough to coat the spoon. Strain into the bowl, add the salt, and let cool, stirring from time to time.

Refrigerate until cold or, preferably, overnight.

Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. When the texture is "soft serve," transfer to a storage container and freeze to harden. (The ice cream is best eaten within a day, but it can be made several days ahead.)





Chocolate Ice Cream

MAKES: A GENEROUS 1 QUART

INGREDIENTS

7 ounces 55% chocolate cut into 1/2-inch pieces
2 cups whole milk
2 cups heavy cream
11/2 cups granulated sugar
10 large egg yolks
Pinch of kosher salt

DIRECTIONS

Melt the chocolate in the top of a double boiler or a metal bowl set over a saucepan of barely simmering water.

Pour the milk and cream into a large saucepan and heat over medium-high heat until warm. Reduce the heat to medium, whisk in the melted chocolate, and heat until just below a simmer. Meanwhile, whisk the sugar and yolks in a medium bowl until slightly thickened and the whisk leaves a trail. Slowly, whisking constantly, add about H cup of the hot liquid to the yolks, then whisk in the remaining liquid. Set a fine-mesh basket strainer over a clean saucepan and strain the liquid into the pan.

Prepare an ice bath in a large bowl. Set a medium bowl in the ice bath; have a strainer ready.
Put the saucepan over medium heat and cook, stirring constantly and scraping the bottom and sides often with a wooden spoon, until steam begins to rise from the surface and the custard thickens enough to coat the spoon. Strain into the bowl, add the salt, and let cool, stirring from time to time.

Refrigerate until cold or, preferably, overnight.

Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. When the texture is "soft serve," transfer to a storage container and freeze to harden. (The ice cream is best eaten within a day, but it can be made several days ahead.)




Check it out: "Ad Hoc at Home" By Thomas Keller - discounted over at Amazon.




*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

4 Star Food on a Budget: Pecan Chicken, Salad, Orzo, Sweet Cheese Tarts

From Denny: We love pecans at our house and they are quite popular in Louisiana since we grow them here. One of my favorite recipes is to finely chop pecans and use them with flour as a coating to pan fry chicken. Here Claire's idea is to combine the pecans with panko crumbs for a lighter version than with flour.

Claire Robinson is one of those folks who tired of corporate America and went out on her own. And we are all so glad she did because she is clever and fast in the kitchen! Her food is fast, elegant, eclectic and flavorful all in only 5 ingredients.

She is host to two Food Network shows: 5 Ingredient Fix and Food Network Challenge

This is a segment from the CBS The Early Show's "Chef on a Shoestring" where the challenge is to make a three course meal for four people and under $40. Claire made a four course meal! Take a look:


Recipes Featured:

Mixed Green Salad with Raspberry Vinaigrette
Buttermilk Pecan Chicken
Minted Squash Orzo with Feta
Mini Strawberry Mascarpone Tarts




Watch CBS News Videos Online






Food Facts from the Food Lover's Companion:


Raspberries: Considered by many the most intensely flavored member of the berry family, the raspberry is composed of many connecting drupelets surrounding a central core. There are three main varieties - black, golden and red, the latter being the most widely available. Depending on the region, red raspberries are available pretty much year-round, with the peak season from May through September. Choose brightly colored, plump berries sans hull. If the hulls are still attached, the berries were picked too early and will undoubtedly be tart. Avoid soft, shriveled or moldy berries. Store in a moisture proof container in the refrigerator for 2 to 3 days.


Orzo: Tiny, rice shaped pasta, often used in soups.


Squash: Squash varies widely in size, shape and color. Generally, they're divided into two categories - summer squash and winter squash. Winter squash have hard, thick skins and seeds. The deep yellow to orange flesh is firmer than that of summer squash and therefore requires longer coking. Winter squash varieties include acorn, buttercup, butternut, hubbard, spaghetti and turban. Winter squash is best from early fall through the winter.


Feta: One of the world's oldest cheeses, feta has been made in Greece and other Balkan countries for centuries. Though traditionally made of sheep's or goat's milk, today large commercial producers often use cow's milk. Because it's cured and stored in brine, feta is often referred to as pickled cheese. White, crumbly and rindless, feta is usually pressed into square cakes. It has a rich, tangy flavor, contains from 45 to 60 percent milk fat and can range in texture from semisoft to semihard.





RECIPES


Greens with Fresh Raspberry Vinaigrette


INGREDIENTS:
1 cup (1/2 pint) fresh raspberries, plus more for garnish
3 tablespoons Dijon mustard
1/4 cup pomegranate juice, plus more, if needed
3/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
6 cups mixed greens, washed and dried

DIRECTIONS:

Put the raspberries, mustard and pomegranate juice into a food processor or blender and puree until smooth. With the motor running, add the olive oil in a slow steady stream, until a smooth emulsified dressing has formed. Season the dressing with salt and pepper, to taste. (If the dressing is too thick, add another tablespoon of juice.)

Place half of the dressing in the bottom of a large chilled salad bowl and top with mixed greens. Toss when ready to serve and garnish salad with additional raspberries.

Note: Leftover vinaigrette can be stored in an airtight container in the refrigerator for up to 5 days.





Buttermilk Pecan Chicken


INGREDIENTS:

2 (8-ounce) boneless, skinless chicken breasts
1 cup buttermilk
1 cup toasted pecans
1/2 cup panko bread crumbs
1/3 cup vegetable oil
Kosher salt and freshly ground black pepper


DIRECTIONS:

Place each chicken breast between 2 pieces of plastic wrap and gently flatten with a meat mallet or heavy flat object to an even 1/3-inch thick.

In a shallow bowl add the chicken and the buttermilk. Cover and marinate for 1 hour in the refrigerator.

In a food processor, pulse pecans until finely ground. Transfer the pecans to a large rimmed dish and add the panko bread crumbs. Mix to combine well.

Remove marinated chicken breasts from buttermilk and shake off excess. Dip chicken in breading mixture, evenly coating both sides.

In a large nonstick skillet, heat oil. Add breaded breasts and shallow fry about 4 to 5 minutes on each side until golden in color. Remove from oil to and drain on paper towels. Immediately season with salt and pepper and place on a serving platter of individual dishes.

Serve it with a yummy salad for a super tasty meal. Enjoy!





Minted Squash Orzo


INGREDIENTS:

1 cup dried orzo pasta
1/4 cup garlic flavored olive oil, divided
1 large yellow squash, about 8 ounces, quartered lengthwise and sliced
Kosher salt and freshly cracked black pepper
1/2 cup feta cheese, crumbled
1/2 cup fresh mint leaves, chopped, plus more for garnish


DIRECTIONS:

Bring a large pot of heavily salted water to a boil over medium heat. Stir in the orzo and cook for 8 minutes; pasta will be slightly undercooked. Reserve 1/2 cup of the cooking water, then drain the orzo in a colander in the sink.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper, to taste, and cook, stirring occasionally, until beginning to brown and soften, about 4 minutes. Reduce the heat to medium-low, and add the cooked orzo and cooking water. Bring to a simmer and stir in 3/4 of the feta; season with salt and pepper. Cook until the water is absorbed, about 2 minutes. Remove from the heat and stir in the remaining 2 tablespoons oil and mint.

Transfer to a serving platter and sprinkle the remaining feta over the top and garnish with additional chopped mint.





Mini Strawberry Mascarpone Tarts

INGREDIENTS:

1 sheet frozen puff pastry, thawed according to package instructions
1/2 cup sugar
1/2 teaspoon Kosher salt
1/4 cup balsamic vinegar
8 large strawberries, hulled and finely diced
1/2 cup mascarpone cheese, whipped

Special equipment: 3-inch round cookie cutter, 2 identical sheet pans


DIRECTIONS:

Preheat the oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper. Have a second identical sheet pan and parchment sheet ready.

Stir the sugar and salt together and pour about half of it evenly onto a work surface. Unfold the puff pastry sheet and sprinkle the remaining sugar evenly over the top of the dough and press it a few times to adhere. With a rolling pin, roll the dough into a thickness of about 1/8 inch, turning and flipping the dough as you roll to incorporate the sugar into the dough and to keep it from sticking to the surface. With a 3-inch round cutter, cut out 12 dough rounds and transfer to the lined baking sheet; lay the other parchment sheet over the dough rounds and put the second sheet pan directly on top.

Weigh the top sheet pan down with a cast iron skillet or bricks. Transfer to the oven and bake until crisp and golden, about 25 minutes. Remove the top sheet pan and parchment and cool the crisp rounds completely on the pan.

Meanwhile, pour the balsamic vinegar into a small saucepan and bring to a simmer over medium-high heat. Simmer until thick and syrupy, about 4 minutes; it should still swirl in the pan. If too thick, simply add about a teaspoon of balsamic, stir, and remove from the heat.

Put the strawberries in a small bowl and pour the hot balsamic syrup over them and stir. Let stand 5 minutes. To assemble the tarts, spread about 2 teaspoons mascarpone on each crisp dough round with a spoon or small offset spatula. Using a spoon to drain any excess liquid, place about one tablespoon of diced strawberries on the top of each tart. Any extra balsamic syrup can be drizzled over the tarts, if desired. Serve immediately.

NOTE: The sugared dough scraps can be tossed with cinnamon and baked in the 400°F oven until browned and crisps as a treat for the little ones. Leftover strawberries or balsamic syrup is delicious over ice cream!





So, how did Claire fare in the Chef on a Shoestring competition?

Raspberry Salad

raspberries $3.49
pomegranate juice $3.99
mixed greens $3.49
total $10.97

Pecan Chicken & Orzo

chicken breasts $3.49
buttermilk $1.99
pecans $2.99
panko $1.99
orzo pasta $1.25
garlic $.39
squash $2.31
feta $2.69
mint $1.29
total $18.39

Strawberry Tarts

puff pastry $1.99
strawberries $2.49
mascarpone $4.59
total $9.07

Grand total: $38.43


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