Let’s start July 4th out right with delicious Rhode Island Johnnycakes. Easy to make and such a great tribute to such a great state that truly contributed to American independent thought.
INGREDIENTS
1 1/2 Cups Stone Ground Cornmeal (Yellow or White)
1 Teaspoon Kosher Salt
3 Tablespoons Softened Butter
1 1/2 Cups Boiling Water
1/2 Cup Milk
Extra Butter For Griddle
Maple Syrup
In a large size bowl combine the cornmeal with the kosher salt. Add the softened butter. Gradually stir in the boiling water making sure to stir constantly while adding. Stir until incorporated. Add the milk and mix until combined. Melt butter on a griddle over a medium heat. Ladle 1/4 cup of the batter onto the heated griddle. Make sure to leave room for the johnnycakes to spread. Cook for 3 to 4 minutes per side. Repeat until all of the batter has been used. Place onto a serving platter. Serve with butter and maple syrup. Serves 4
Camille’s Guacamole Bacon Burgers
Add some green to your Red, White & Blue! This July 4th kick up the classics and put a little green in your Red White & Blue with fresh avocado.
INGREDIENTS
1 Pound Ground Beef
1 Tablespoon Worcestershire Sauce
1 Egg
1 Pound Thick Cut Bacon (About 8 Slices)
2 Avocados
1 Chopped Tomato
1/4 Cup Chopped Cilantro
1/2 Cup Salsa
1/2 Lemon or Lime
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Lettuce for Garnish
1 Tomato for Garnish
Pickles for Garnish
Start by cooking the bacon, in a large size skillet over a medium heat, on the stove until you have your desired crispiness. While the bacon is cooking put the ground beef into a large size bowl. Add the Worcestershire sauce and the egg. Mix together. With your hands separate the meat mixture into 4 equal balls. Have one of the meat balls in one hand and with the other hand press down with your palm to make a patty. Repeat this process until you have finished with all four. Place onto a plate and set aside. After the bacon is cooked place onto paper towels to drain. With the same pan that you used to cook the bacon place the beef patties. Obviously, this is definitely a calorie splurge, but it really does add a lot of flavor to the burgers. Cook the patties for 6 to 8 minutes per side. If you have a meat thermometer then the temperature goal is 160º F on the inside of the burger.
While the burgers are cooking make the guacamole. Cut up one of the tomatoes into small cubes and put into a medium size bowl. Add the 2 avocados. The avocados should be ripe so that they are easy to mash plus tastes much better. Add the cilantro, salsa, lemon or lime juice, kosher salt and pepper. Mash together with a potato masher, but leave somewhat chunky. This is really easy to do and super delicious! Now that the burgers are done cooking and you’ve made the guacamole take 4 buns and place the patties on the buns. Top with guacamole, bacon and add the toppings of your choice: Mustard, mayonnaise, ketchup, lettuce, tomatoes and pickles and enjoy! Make 4
Lamb Chops & Beans With Chile Butter
All I can say is YUM!
INGEDIENTS
8 Lamb Loin Chops (1 Inch Thick)
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
15 Ounces Cannellini Beans (Cooked, Rinsed & Drained)
1 Stalk Chopped Celery
2 Chopped Green Onions
Chile Butter
1 Tablespoon Lime Juice
Trim the fat off of the lamb chops. Sprinkle the chops with the kosher salt and pepper. For a charcoal grill, grill the chops on the rack of an uncovered grill directly over medium coals until desired doneness. Turn once halfway through grilling. Allow 12 to 14 minutes for medium rare and 15 to 17 minutes for medium. For a gas grill, preheat the grill. Reduce the heat to medium. Place the chops on a grill rack over the heat. Cover and grill as directed. Meanwhile, in a medium saucepan combine the beans, celery, green onion and 2 tablespoons of the Chile Butter. Cook over a medium heat until heated through. Stir occasionally. Stir in the lime juice. To serve, top each lamb chop with a slice of Chile Butter and serve with the bean mixture. Serves 4
Chile Butter
1/2 Cup Softened Butter
1/4 Cup Snipped Fresh Cilantro
2 Fresh Jalapeno Chile Peppers (Seeded & Finely Chopped)
1 Teaspoon Chili Powder
1 Clove Minced Garlic
In a small size bowl stir together all of the ingredients. Place on waxed paper and form into a log. Wrap well and chill for 1 hour or overnight. Store in the fridge for up to 2 weeks or freeze for up to 1 month.
My pièce de résistance is a beautiful pound cake swimming in silky-smooth whipped cream topped with fresh and fragrant berries.
INGREDIENTS
1 Cup Packed Light Brown Sugar
1 Cup Softened Butter
5 Eggs
1 Teaspoon Vanilla Extract
1 3/4 Cup Unbleached Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
Sweetened Whipped Cream
Assorted Berries
Preheat your oven to 350º F. Grease and flour a 9x5x3 inch loaf pan. In a large size bowl, beat the sugar and butter until fluffy. Beat in the eggs one at a time. Add the vanilla. In a separate bowl combine the flour, baking powder and kosher salt. Gradually add the flour mixture into the sugar mixture. Pour the batter into the loaf pan and bake for 1 hour. Remove from the oven and let cool for 10 minutes before turning out onto a rack to cool completely. Garnish with berries and whipped cream. Serves 8
Sweetened Whipped Cream
1 Cup Heavy Whipping Cream
3 Tablespoons Sugar
1/2 Teaspoon Vanilla Extract
Chill a medium size bowl in the freezer for 1 hour. Remove the bowl from the freezer and add the whipping cream, sugar and vanilla. Beat on medium high until soft peaks form. Serve immediately or refrigerate up to 3 hours.
Tiny New York Kitchen will be honoring voting day by sharing with you First Lady recipes. Women's magazines did not exist back in the 1700s, but America's First Lady did have to entertain the President's guests. This recipe has not only survived the centuries, but was a favorite of the Roosevelts and Eisenhowers. Here is Martha Washington’s Crab Soup recipe.
INGREDIENTS
1 Cup Crab Meat
1 Tablespoon Butter
1 1/2 Tablespoons Unbleached Flour
3 Mashed Hard Boiled Eggs
Grated Zest of 1 Lemon
4 Cups Milk
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Pepper
1/2 Cup Heavy Cream
1/2 Cup Sherry
Dash Worcestershire
In a large saucepan, combine the butter, flour, eggs, lemon zest, salt and pepper. Boil on low heat and pour the milk in slowly. Add the crabmeat to the milk mixture and gently cook for 5 minutes. Add the cream and remove from the heat before it reaches a full boil. Add the sherry and Worcestershire. Transfer to bowls and serve immediately. Serves 4
Single Crust Pastry Dough
If you want to make a double crust then just double the recipe.
INGREDIENTS
1 1/2 Cups Unbleached Flour
1/2 Teaspoon Kosher Salt
1/2 Cup Unsalted Butter – Cut Up
1/4 Cup Ice Water
In a medium size bowl stir together the flour and salt. With either two forks or a pastry blender cut in the butter until the pieces are pea size. Sprinkle 1 tablespoon of the ice water over the flour mixture. Toss with one of the forks. Push the moistened pastry to the side of the bowl. Repeat the moistening of the flour mixture by using 1 tablespoon of the ice water at a time until the flour mixture is moistened and you’ve used all of the ice water. Gather the flour mixture into a ball and knead gently until it holds together. On a lightly floured surface use your hands to slightly flatten the pastry. Roll the pastry from the center to the edges into a circle which should be about 12 inches in diameter. Makes 1 pie crust.
Labor Day Weekend is coming up and you might want to round out your BBQ with my delicious Boston Baked Beans!
INGREDIENTS
2 Pounds Dry Navy Beans
1/2 Pound Salt Pork
2 Quartered Onions
1/2 Cup Dark Molasses
1/2 Cup Packed Dark Brown Sugar
1/4 Cup Pure Maple Syrup
1/4 Cup Tomato Paste
2 Tablespoons Dry Mustard
2 Teaspoons Freshly Ground Pepper
1 Quart Boiling Water
Rinse the dry beans and cover with cold water in a pot. They will need to soak overnight. Drain and rinse the beans the next day. Preheat your oven to 225° F. Cut the salt pork into 1 inch thick slices. Put 1/4 cup of the salt pork and 4 onion quarters in the bottom of a bean pot. Fill the pot half full of the beans and repeat the pork and onion. Pour in the rest of the beans. Mix the molasses, brown sugar, maple syrup, tomato paste, mustard and pepper into the boiling water. Stir until all of the ingredients dissolves and then pour over the beans. Fill the pot with enough additional water to cover. Put any leftover salt pork on top. Put the lid on and bake for 4 to 5 hours. Check the beans for water level after 2 hours. Add a bit more water if needed. After 3 1/2 hours start checking for tenderness. Cooking times for beans vary. You’ll know when they are done. The last hour of cooking remove the lid and bake uncovered. Don’t worry if the beans are tender, but still soupy because they will absorb the liquid as they stand. Remove from the oven and let cook for 15 minutes before serving. When you do reheat them as leftovers you will probably need to add more water. Serves 12