Rhode Island Johnnycakes
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
A Few Words About Hamburgers
A delicious, juicy, tender hamburger can be yours, if you choose the right ground beef. The amount of fat directly contributes to the juiciness of the burger, so the leaner the beef, the drier the burger. Some markets state the cut of beef used for grinding while other indicate the percentage of fat in the grind. Some markets do both. Here are the three grinds that most shops carry:
Ground Sirloin
Ground sirloin has only 7 percent fat which makes it the leanest ground beef, but it can make a dense burger if overcooked. To combat dryness add 2 tablespoons of a wet condiment like teriyaki sauce, pesto, Dijon mustard, ketchup or mayonnaise for every pound of ground sirloin.
Ground Round
Ground round is a great choice for hamburgers because it has 15 percent fat.
Ground Chuck
Ground chuck is the ground beef of choice for many burger lovers. It has a relatively high fat content at 20 percent fat which makes a very juicy and very rich burger.
Ground Turkey or Ground Chicken
There are some people who prefer ground turkey or chicken for their burgers. Both must be cooked through so care must be taken to prevent dryness. Make sure to incorporate moisture by adding one of the ingredients suggested for ground sirloin. Also mix in 2 tablespoons of dried bread crumbs. As the meat heats and the fat melts the bread crumbs absorb and retain the fat that would otherwise drip out of the patty.
Shrinkage
Hamburgers shrink during cooking and a perfectly shaped raw patty can end up looking like a hockey puck. To avoid this, shape about 5 ounces of ground meat into a 4 inch round. Then make an indentation about 2 inches wide and 1 inch thick in the top. As the meat cooks the indentation will equalize the shrinkage.
No Don’t Do It!
Never Ever press on a hamburger to speed its cooking. You’ll squeeze out the precious fat and juices that make the burger taste so good. Yes, we’ve all done it…just resist that innate urge to do it again!
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
Nutella Pound Cake
If you like Nutella then you will like this pound cake recipe. It’s easy to make and can be eaten for breakfast or as a dessert.
INGREDIENTS
1/2 Cup Softened Butter
3 Room Temperature Eggs
1/2 Cup Whipping Cream
1 1/2 Cups Unbleached Flour
1/4 Teaspoon Baking Powder
1/8 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
1 Cup Sugar
1 Teaspoon Vanilla Extract
1 Cup Nutella
Preheat your oven to 325º F. Allow the butter and eggs to stand at room temperature for 30 minutes. Line a 9x5x3 inch loaf pan with parchment paper. Set aside. In a medium size bowl stir together the flour, baking soda, baking powder and kosher salt. Set aside. In a large size bowl beat the butter on a medium speed for 30 seconds. Gradually add the sugar and beat for 30 seconds until light and fluffy. Beat in the vanilla. Add the eggs, one at a time, beating 1 minute after each addition. Scrape the bowl frequently. Alternately add the flour mixture and whipping cream to the butter mixture. Beat on low after each addition just until combined. Pour half of the batter into the parchment paper lined loaf pan. Place 1/2 cup Nutella on top of the batter and swirl with a knife. Pour the rest of the batter and place the remaining 1/2 cup Nutella on top of the batter. Swirl the Nutella with a knife. Place into the oven and bake for 60 to 75 minutes or until a wooden toothpick inserted near the center comes out clean. Remember that ovens heat differently so check at 60 minutes. Remove from the oven and cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan (by pulling out by the parchment paper) and cool thoroughly on the rack. Makes 1 Nutella Pound Cake.
Classic Black Beans & Rice
Everyone needs a few easy weekend night meals to pull out of their hat. Here is a wonderful Classic Black Beans & Rice recipe that is truly a faithful friend. If you want to add meat then either add chicken or fish. Shrimp is a good choice for a homespun Cajun night.
INGREDIENTS
3 Tablespoons Olive Oil
3/4 Cup Finely Chopped Onion
1/2 Cup Chopped Green or Red Bell Pepper
3 Minced Garlic Cloves
2 Cups Cooked Black Beans (Undrained)
3/4 Cup Water
1 Teaspoon Oregano
2 Teaspoons Chili Powder
1 Tablespoon Vinegar
In a medium size saucepan heat the oil over a medium heat. Add the onions, peppers and garlic. Cook for 8 minutes until they are nice and tender. Stir in the beans, water, oregano, chili powder and vinegar. Bring to a boil and then turn the heat down to low. Simmer for 10 minutes. Remove from the heat and transfer to a serving bowl. Serve over hot white or brown rice. Serves 4
Camille's Smoked Salmon Frittata
Victoria and Camille have been cooking together almost from the moment Camille was born. Camille’s tiny hands broke eggs for cakes, stirred frosting and of course licked the beaters. Victoria couldn’t keep Camille out of the kitchen so she purchased a little lightweight stool for her to stand on in order to reach the counters. Because Camille has been cooking for over 20 years she has become an expert in coming up with her own recipes and cooking ideas. She loves to cook for family and friends alike and I must admit her Banana Bread is out of this world. Here is Camille’s Smoked Salmon Frittata that she concocted last night. It was delicious and naturally there are no leftovers. Give her frittata a try for dinner, lunch or breakfast. It’s nice having a multi-meal dish at your fingertips.
INGREDIENTS
1 Diced Medium Onion
1 Tablespoon Butter
12 Fresh Eggs
1 Cup Milk
1/2 Cup Feta Cheese
1/2 Cup Cheddar Cheese
1/4 Cup Sliced Mushrooms
1 Cup Spinach
3/4 Cup Smoked Salmon
1 Teaspoon Freshly Ground Pepper
Preheat your oven to 350º F. In a medium size ovenproof skillet sauté the onions and butter for about 5 minutes over a medium heat. You will want the onions to be translucent. Turn off the heat and let the onions rest. In a large size bowl add all of the eggs. Whisk until well combined. Add the milk, cheese, mushrooms, spinach, salmon and pepper. If you want to add salt you can, but I chose not to because the salmon is already salty. Mix everything together in the bowl and then pour everything over the onions that have been resting in the pan. Place in the oven and bake for 50 minutes until lightly browned and a knife comes out clean. Remove from the oven. Serve directly from the skillet and enjoy. If you’re serving this dish for dinner you could top with sliced avocado. Serves 8
Peas & Cipollini Onions
I love peas and this dish is a favorite of mine. Featuring cipollini onions it makes a beautiful presentation.
INGREDIENTS
1 Cup Peeled Cipollini Onions (8 Ounces)
1/2 Cup Butter
1/4 Cup Water
1 Teaspoon Kosher Salt
2 Teaspoons Chopped Basil
2 Teaspoons Chopped Cilantro
1/4 Teaspoon Freshly Ground Pepper
2 Packages Organic Frozen Peas (10 Ounces Each) Thawed
2 Cups Shredded Cabbage
In a medium size pot bring 6 cups of water to a boil. Add the peeled cipollini onions and cook for only 3 minutes. Drain and rinse in cold water. Set aside. In the same pot melt the butter over a low heat. Add the cipollini onions, water, kosher salt, basil, cilantro and pepper. Stir and cook for 2 minutes. Add the thawed peas and the shredded cabbage. Give a good stir and cook for 10 minutes over a medium heat. Remove from the heat and transfer to a serving bowl. Serve warm. Serves 6
Hint: I sometimes like to cheat and buy pre-peeled cipollini onions. Sometimes a gal just gets a bit lazy!
Beer Brownies
Make these Beer Brownies for your father this Father’s Day! He’ll love you for it unless he hates chocolate!
INGREDIENTS
2 Cups Unbleached Flour
2 Cups Sugar
1 Teaspoon Baking Soda
1/4 Teaspoon Kosher Salt
1 Cup Softened Butter
1/2 Cup Unsweetened Cocoa Powder
3 Eggs
1 Cup Beer (I used Ale)
1 1/2 Teaspoon Vanilla Extract
Chocolate Frosting
Preheat your oven to 350º F. In a large size bowl combine the flour, baking soda, kosher salt and cocoa powder. Set aside. In a separate large size bowl beat together the butter and sugar for 1 minute. Add the eggs one at a time beating in between each addition. Add the vanilla and beat for 20 seconds. Gradually add the flour mixture alternating with the beer until both are added. Beat on slow until smooth. Pour into parchment paper lined 13x9x2 baking pan. Place into the oven and bake for 25 minutes until done. Remember that all ovens heat differently so make sure to check at 25 minutes. Remove from the oven and let cool completely in the pan. Remove from the pan by lifting the parchment paper. Set onto the counter and frost with the chocolate frosting. Cut into brownies squares. Makes 24 brownies depending on how large or small you cut the brownies.
Chocolate Frosting
INGREDIENTS
1/2 Cup Softened Butter
2/3 Cup Cocoa
3 Cups Powdered Sugar
1/3 Cup Milk
1 Teaspoon Vanilla Extract
Place the softened butter into a large size bowl and beat with a mixer for 30 seconds. Add the cocoa and beat for another 30 seconds. Add the powdered sugar, milk and vanilla extract and beat on high for 2 minutes. You will want the consistency to be very creamy without lumps. Makes about 2 cups.
Spicy Onion Rings
In preparing the onion rings maintain the oil at 350º F during cooking. If the temperature drops below 350º then the onion rings take longer to cook and tend to absorb too much oil. Plus they don’t get crisp like they should. Try and prepare the steak and the onion rings at the same time. If you can’t do that then have the onion rings ready to fry as soon as those delicious steaks come off of the grill.
INGREDIENTS
1 Cup Unbleached Flour
1/2 Cup Cornstarch
1 Tablespoon Ground Red Chile Powder
1/2 Teaspoon Ground Cayenne
1 Teaspoon Ground Cumin
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Quart Vegetable Oil (For Deep Frying)
4 Large Thinly Slices Onions (Rings Separated)
In a large size bowl combine the flour, cornstarch, red chile powder, cayenne, cumin, kosher salt and pepper. Pour the oil into a saucepan or deep-fryer and bring the heat to 350º F. Put the onion rings into the flour mixture and coat. Gently shake off any excess. Using tongs carefully put some of the coated onions into the hot oil. Fry for 2 to 3 minutes until golden and crispy. Remove from the oil and place on paper towels to drain. Do this in 3 or 4 batches until all are fried. Season with additional kosher salt if you like. Serve warm. Serves 4
Grilled Lime Marinated Flank Steak
Father’s Day is one special occasion when many families try to pull out all the stops to make sure that Dad knows that he’s appreciated. No one wants Dad to go hungry and most (not all) Dads love steaks…especially grilled steaks. You may want to serve with either baked potatoes or homemade onion rings.
INGREDIENTS
2 1/2 Pounds Choice Grade Flank Steak
3 Chopped Garlic Cloves
1 Large Chopped Chipotle Chile
1 Tablespoon Chopped Cilantro
1/4 Cup Olive Oil
12 Tablespoons Freshly Squeezed Lime Juice (Approx. 5 Limes)
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
In a large size ziplock bag place the flank steak. In a medium size bowl mix together the olive oil, garlic, chipotle chile, chopped cilantro and lime juice. Pour the lime mixture over the flank steak. Zip up the bag and place into the fridge for 6 hours or overnight. Turn occasionally to evenly distribute the marinade. When ready to grill remove from the fridge. Prepare the grill. Remove the flank steak and place onto a plate. Salt and pepper the steak and let come to room temperature. Grill over a high heat for about 5 minutes per side. Grilling time depends on how rare or well done you want your steak. Remove from the grill and place onto a platter. Let rest for 5 minutes. With a sharp knife thinly slice the steak across the grain and at a sharp angle. Serve the steak with homemade onion rings or baked potato. Serves 4
