Blackened Swordfish
Swordfish is one of my favorite types of fish to eat. I typically eat swordfish once or twice a month. Sometimes I like to change it up and eat it blackened. It’s easy to prepare this way and absolutely delicious.
INGREDIENTS
1 Teaspoon Onion Powder
1 Teaspoon Garlic Salt
2 Teaspoons Paprika
1 Teaspoon Ground Cumin
1 Teaspoon Mustard Powder
1 Teaspoon Cayenne Powder
2 Teaspoons Dried Thyme
2 Teaspoons Dried Oregano
1/2 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
4 Swordfish Steaks (About 1 1/2 Pounds)
6 Tablespoons Melted Butter
In A small size bowl, combine all of the spices, herbs and seasonings. Brush both sides of the steaks with some of the melted butter. Coat both sides of the steaks with the seasoning mixture, rubbing it in well. Heat a large heavy skillet for 5 minutes until a drop of water sprinkled on the surface sizzles. Drizzle 2 teaspoons of the remaining butter over the steaks. Add the steaks to the skillet, butter side down and cook for 2 to 3 minutes until the underside is blackened. Drizzle the remaining melted butter over the steaks and then turn the steaks over. Cook for 2 to 3 minutes more until the second side is blackened and the fish flakes easily when tested with a fork. Remove from the heat and transfer the swordfish steaks to warmed plates or a serving platter. May be served over caramelized onions and topped with salad garnish. Serves 4
May Day
For me, growing up in the Midwest, May Day was a big deal. It meant that it was the first day that I was allowed to go barefoot. The ground was still chilly, but it didn’t matter to me because it meant that summer was right around the corner. It was also a day that I was able to make homemade May baskets, filled with candies and popcorn, and taken to the doors of special friends. The trick was to set the May basket at the front door, ring the bell and run away as fast as my little legs could carry me in order not to get caught. I would be surprised if this tradition is still carried on today, but at least I have these special childhood memories to hold on to.
In other parts of America there are other May Day traditions. In Maryland it is the custom to serve hot rolls for breakfast on the first day of May. In New England, Baptist Cakes are served which are made of bread that has been pulled from the loaf dough and patted into balls or squares. Then they are fried in a pan and served with maple syrup. These tasty treats can either be eaten for breakfast or dessert.
Baptist Cakes
INGREDIENTS
2 Tablespoons Butter
2 Tablespoons Sugar
1 Teaspoon Kosher Salt
1/2 Cup Scalded Milk
1/4 Cup Boiling Water
1 1/4 Teaspoons Dry Active Yeast (Softened in 1/4 Cup Lukewarm Water)
3 Cups Unbleached Flour
Vegetable Oil for Frying
Maple Syrup
In a large size bowl combine the butter, sugar and kosher salt. Add the milk and water and let cool to a lukewarm temperature. Add the softened yeast and half of the flour. Mix well and then slowly add the rest of the flour. Turn the dough out onto a floured surface and knead the dough until nice and smooth. Place back into the bowl and cover with plastic wrap. Let the dough rise until it has doubled in size. It is important to let the dough rise in a draft-free place. Turn the dough out onto the floured surface again and roll to a 1/8th thickness. Cut into 2 1/2 inch strips and then cross cut to make squares. Cover with a tea towel or plastic wrap and let sit for 15 to 20 minutes. Heat the oil in a skillet (or deep fryer) to 365º F. Place the dough pieces into the hot oil and let cook for 4 to 5 minutes. You will want the dough to be a nice golden brown. Remove from the oil and place on paper towels to drain. Serve immediately with maple syrup. Makes about 20 Baptist Cakes.
Oatmeal Chocolate Crunch Cookies
These cookies are a snap to make and they always seem to disappear first on a cookie tray. This version is crisp, crunchy and keeps very well. Nutmeg isn’t always used in oatmeal cookies, but it adds an extra flavor.
INGREDIENTS
1 1/2 Cups Unbleached Flour
1/2 Teaspoon Kosher Salt
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1/2 Pound Room Temperature Butter
1/2 Cup Sugar
1 Cup Light Brown Sugar
1 Large Room Temperature Egg
1 Tablespoon Milk
2 Teaspoons Vanilla Extract
1 1/2 Cups Old-Fashioned Oats
2 Cups Semi-Sweet Chocolate Chips
2 Cups Toffee Bits
In a large size bowl mix together the flour, kosher salt, baking soda, cinnamon and nutmeg. Set aside. In a separate large size bowl beat the butter and sugars with a mixer until creamy and light. Add the egg, milk and vanilla. Beat until mixed thoroughly. Slowly mix in the flour mixture. Stir in the oats, chocolate chips and toffee bits. Place into the refrigerator for at least 2 hours. Remove from the fridge when ready to bake. Preheat your oven to 350º F. Drop by the tablespoons onto a parchment paper lined baking sheet about 2 inches apart. Bake for 10 to 12 minutes or until golden brown at the edges. Remove from the oven and let the cookies sit for a minute and then transfer to a rack to cool. Makes about 3 dozen cookies.
***You can find toffee bits in the baking section of your local grocery store.
What’s The Story Morning Glory Muffins
“What’s the Story Morning Glory?” It’s true. There are morning muffins that are good for you. Try these muffins and you won’t be sorry that you did.
INGREDIENTS
1 1/4 Cups Unbleached Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Kosher Salt
1 Cup Uncooked Old-Fashioned Oats
2/3 Cup Unsweetened Applesauce
1/3 Cup Skim Milk
1/4 Cup Molasses
1/4 Cup Brown Sugar
2 Tablespoons Olive Oil
1 Large Egg
3 Shredded Carrots
1/2 Cup Chopped Prunes
Preheat your oven to 400º F. Line a 12 cup muffin tin with paper muffin liners. In a large size bowl combine the flour, baking powder, baking soda, cinnamon and kosher salt. Stir in the oats. In a separate large size bowl mix together the applesauce, milk, molasses, brown sugar, oil and egg until well blended. Stir in the prunes and carrots. Add the applesauce mixture to the flour mixture. Stir just until the flour is moist. You will see that the batter will be lumpy, but don’t worry about it. Pour the batter into the muffin liners. Place into the oven and bake for 20 to 25 minutes. Remember that every oven heats differently so check your muffins at 20 minutes. To test to see if they are done insert a toothpick into the center of a muffin and if it comes out clean then your muffins are done. Remove from the oven and immediately remove the muffins from the pan. Transfer to a serving platter and serve warm with butter on the side. Makes 12 muffins
Weekend Cinnamon Buns
Surprise your family this weekend with these delicious Weekend Cinnamon Buns!
INGREDIENTS
Dough:
1/2 Cup Sugar
3/4 Kosher Salt
5 Tablespoons Melted & Cooled Unsalted Butter
1 Tablespoon Active Dry Yeast
1 Egg
1 Teaspoon Vanilla Extract
3 1/2 Cups Unbleached Flour
1 Cup Room Temperature Whole Milk
Filling:
1/2 Cup Sugar
7 Tablespoons Plus 1 Teaspoon Room Temperature Unsalted Butter
2 Tablespoons Cinnamon
Glaze:
1/2 Cup Powdered Sugar
1/2 Teaspoon Vanilla Extract
3 Tablespoons Heavy Cream
Mix the powdered sugar, vanilla and heavy cream in a small size bowl.
In a large size bowl whisk together the egg, vanilla, milk, butter and yeast. Add the flour, sugar and kosher salt. Knead until smooth. Cover the dough with plastic wrap and refrigerate overnight. The next day remove from the fridge and allow the dough to come to room temperature. Preheat your oven to 350º F. Grease a 9×13 inch metal baking pan with 1 teaspoon unsalted butter. Roll the dough into an 8×14 inch rectangle. For the filling: Spread the rectangle with the 7 tablespoons of butter and sprinkle with the sugar and cinnamon. Roll and slice into 15 equal pieces. Place the pieces in the baking pan. Let rise at room temperature for about 4 hours until almost doubled in size. Place into the oven and bake for 30 minutes or until golden brown. Remember that every oven heats differently so let your eyes be the judge. Remove from the oven. Let cool completely and then drizzle the glaze over the buns. Makes about 15 buns.
Prime Rib
Prime Rib Roast or Standing Rip Roast is a cut of beef from the rib section. The entire rib section comprises ribs six through twelve of the cow, but can comprise anywhere from two to seven ribs. A slice of Prime Rib will include portions of the “eye” of the rib as well as the outer, fat marbled muscle known as the “lip” or “cap.” The traditional preparation for this roast is to rub the outside with salt and seasonings and slow roast it with dry heat. In the U.S., it is common for barbeque purists to apply smoke to the uncooked rib roast at a low heat for 2 to 3 hours before dry roasting. In England, Yorkshire Pudding is often served as a side dish with Prime Rib.
INGREDIENTS
3 1/2 Teaspoons Kosher Salt
1 1/2 Teaspoon Freshly Ground Black Pepper
3 Cloves Roasted Garlic
4 Tablespoons Softened Butter
1 Tablespoon Finely Chopped Fresh Thyme Leaves
1 Tablespoon Finely Chopped Fresh Rosemary
1 Prime Rib Roast of Beef (4 to 6 Ribs)
2 1/2 Cups Red Wine
2 1/2 Cups Beef Stock
Preheat the oven to 450° F. Place the garlic cloves in a small bowl and mash with the back of a fork until mostly smooth. Add softened butter, 1 teaspoon kosher salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat the mixture evenly over the top and sides of the roast. Season the roast all over with the remaining 2 1/2 teaspoons kosher salt and 1 teaspoon pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350° F and continue to roast to the desired degree of doneness. Roast 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 10 minutes before carving.
To make the au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup of the red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook for 5 minutes until the wine is reduced by half. Strain the sauce through a sieve to remove the solids before serving. Degrease if necessary. Servings 4 to 8 depending on how hungry you are!
Demerara Sugar Cookies
I like using demerara sugar for theses sugar cookies. Demerara sugar comes from the island of Mauritius and is a large grained cane sugar that is low in molasses which gives it a more pale color and mild flavor.
INGREDIENTS
1/2 Cup Softened Unsalted Butter
1/2 Cup Shortening
1 Cup Demerara Sugar
1 Large Room Temperature Egg
1 Tablespoon Vanilla Extract
2 1/4 Cups Unbleached Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
Extra Demerara Sugar
In a large size bowl beat the butter and shortening together. Add the demerara sugar and beat until fluffy. Add the egg and vanilla and beat until well mixed. In a medium size bowl combine the flour, baking powder, baking soda and kosher salt. Gradually add the flour mixture to the butter mixture. Combine but don’t over mix. Place, covered with plastic wrap, in the fridge for 1 to 2 hours. When ready to bake the cookies preheat your oven to 350ºF. Remove the cookie dough from the fridge and shape the dough into one inch balls. Roll the balls in the extra demerara sugar. Place the balls onto a parchment paper lined baking sheet. Flatten with a glass. Place into the oven and bake for 10 to 12 minutes. Remember each oven is different so check at 10 minutes. You will want the cookies to be set, but not crispy. Remove from the oven and let sit for 5 minutes before removing the cookies. Remove the cookies and transfer to wire racks to let cool completely. Makes about 5 dozen cookies.
Steaks With Cherry Tomatoes
This recipe calls for a grill pan! No ifs, ands or buts about it.
INGREDIENTS
1 Tablespoon Olive Oil
Meat Rub
Two 1 1/2 Pound Ribeye or NY Strip Steaks
1 1/2 Cups Cherry Tomatoes
2 Tablespoons Olive Oil
2 Teaspoons Red Wine Vinegar
2 Sliced Shallots
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Rub both sides of your steaks with the meat rub of your choice and set aside onto a plate. Season your grill pan with 1 tablespoon of olive oil. Heat over a medium high heat until nice and hot. In a medium size bowl combine the cherry tomatoes, 2 tablespoons olive oil, red wine vinegar, kosher salt, freshly ground pepper and the sliced shallots. Place the steaks onto the grill pan and grill for 4 to 5 minutes per side for medium rare. Add the tomato mixture to the pan during the 2 minutes of cooking. Remove from the heat and transfer to a serving plate. Let the meat rest for 5 minutes. Slice and serve with the tomatoes & shallots. Serves 4
Meat Rub:
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/4 Teaspoon Paprika
1/4 Teaspoon Dried Oregano
1/4 Teaspoon Freshly Ground Pepper
2 Teaspoons Kosher Salt
Mix all of the spices in a small size bowl. Rub onto the steak of your choice.
LAMB WITH APRICOTS
“Easter Without Lamb Is A Thing That Cannot Be.” – Macedonia Proverb
INGREDIENTS
3 Teaspoons Olive Oil
3 Pounds Boneless Leg of Lamb
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
3 Sliced Onions
1 1/4 Cups Red Wine
1 1/2 Cups Beef Broth
1 Cup Sliced Dried Apricots
Heat the olive oil in a large size Dutch oven over a medium high heat. Sprinkle the lamb with the kosher salt and pepper. Add the lamb to the pot and cook for 10 minutes until browned on all sides. Remove the lamb from the pot and place onto a plate. Add the onions to the pot and cook for 10 minutes. Stir occasionally. Add the wine, reduce the heat to medium low and simmer the onions for 15 minutes. Add the broth and then return the lamb to the pot. Cover and simmer for 2 hours. Add the sliced apricots and turn the lamb. Place the lid back on and simmer for 1 1/2 hours. Remove from the Dutch oven and transfer the lamb to a platter. Cover and keep warm. Simmer the sauce until reduced to about 2 1/2 cups. Taste and adjust the seasoning with salt or pepper if desired. Slice the lamb, pour the sauce over the lamb and serve. Serves 6
Easter Hot Cross Buns
As a child I used to sing the song, “Hot Cross Buns” while jumping rope or skipping around the block. “Hot cross buns! Hot cross buns! One ha’ penny, two ha’ penny, hot cross buns! If you have no daughters, give them to your sons. One ha’ penny, two ha’ penny, hot cross buns.”
Today is Good Friday and on this day the bells are silenced. In France the children are told that the bells have flown to Rome to return only on Holy Saturday. In Italy on Good Friday children are even warned not to laugh while playing, because of the solemnity of the day. In certain places this day is observed by so strict a fast that it is often called the Black Fast, because many do not eat at all until sundown. However, one article of food is intimately associated with and eaten on this day, and that is the Hot Cross Bun.
Hot Cross Buns originated in England, and more than one nursery rhyme and ballad contain references to them. Saffron plays a part in the better-class English Hot Cross Bun, but as a rule they are small and plain, well browned and with icing on top in the form of a cross.
INGREDIENTS
1 Package Active Dry Yeast
1 Cup Warm Milk
5 Tablespoons Softened Butter
1/2 Cup Brown Sugar
2 Large Beaten Eggs
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Cinnamon
1 Teaspoon Kosher Salt
3 1/2 Cups Unbleached Flour
3/4 Cup Dried Currants
3 Tablespoons Milk Mixed With 3 Tablespoons Sugar
1 Tablespoon Cold Milk
1 Cup Sifted Powdered Sugar
1/2 Teaspoon Lemon Juice
In a small size bowl mix the yeast with 4 tablespoons of the warm milk. Set aside for 5 minutes. In a medium size bowl combine 4 tablespoons of the softened butter and brown sugar. When the yeast looks frothy stir it into the butter and brown sugar mixture. Add the beaten eggs. Add the nutmeg, cloves, cinnamon and salt. Add the remaining warm milk and mix well. Beat in the flour one cup at a time until a soft ball of dough can be gathered together. Place the dough on a floured work surface and lightly knead in the currants, adding more flour if necessary to keep the dough from sticking. Kneading should take no more than a few minutes. Grease a large size bowl with the remaining butter. Place the dough in the bowl and turn the dough to butter all sides. Cover and let sit in a warm place for 1 1/2 hours. The dough should be doubled. Line two baking sheets with parchment paper. Punch the dough down and then divide it in half. Next divide each piece in half again. Divide each portion of the dough into six equal pieces and shape each into a ball. Place the balls of dough onto the parchment lined baking sheets leaving 2 inches between them. Set aside and cover lightly with tea towels or waxed paper for 1 hour. The dough should double in size. Preheat your oven to 400º F. Carefully slash a cross into the top of each bun using a sharp knife. Cut through the skin of the dough at least 1/4 inch deep. Try not to compress the bun as you cut. Place into the oven and bake for 20 minutes until they are lightly browned. Just before they come out of the oven bring the milk and sugar mixture to a boil in a small saucepan. As soon as the buns are done brush them with the milk and sugar glaze. Allow the buns to cool for 30 minutes and then serve them while they are still warm. If you have not cut the cross into the tops of the buns the cross can be applied with the icing. The buns must be completely cooled before the icing is applied. To make the icing: mix the powdered sugar with the cold milk and lemon juice. Using the handle of a spoon or chopstick spread the icing to form a cross on top or to fill the cross shape cut. Makes 24
