Salsa Verde
Salsa Verde or green tomatillo salsa is bright and fruity and is the perfect complement to grilled meats and cheese dishes. Not bad with just tortilla chips either.
INGREDIENTS
4 Ounces Husked & Rinsed Tomatillos
5 Garlic Cloves
2 Quartered White Or Yellow Onions
2 Stemmed Jalapenos
1 Teaspoon Sugar
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Bunch Stemmed Cilantro
In a medium size saucepan fill with 2 cups of water. Put the tomatillos, garlic, onions and jalapenos in the saucepan. Boil for 5 minutes. You will want the contents to be slightly soft. Drain, but save 1 cup of the cooking water. Put the ingredients into a blender or food processor along with the cooking liquid that you saved. Add the salt, pepper, sugar and cilantro. Pulse until chunky. Pour into a serving bowl and serve at room temperature. Makes 4 cups.
July 4th S’Mores
The first published recipe for S’Mores is attributed to Loretta Scott Crew whose recipe appeared in 1927’s Tramping and Trailing With The Girl Scouts. Graham crackers with melted marshmallows and chocolate prepared over a campfire, this camping favorite is great for our nation’s birthday! Since 1927 there have been many variations of the famed S’More.
INGREDIENTS
4 Large Marshmallows
4 Graham Crackers
4 (1.5 Ounce) Chocolate Bar
Heat the marshmallows over an open fire until they begin to brown and melt. Careful not to burn them. Break the graham crackers in half. Place the chocolate bars between the graham crackers and the hot marshmallows. Let the marshmallows cool a bit before eating so that you don’t burn your mouth.
Makes 4 S’Mores.
Here are some inventive variations that you might want to try. Use shortbread cookies instead of graham crackers. Use Reese’s Peanut Butter Cups instead of chocolate bars. Use chocolate graham crackers instead of regular graham crackers and marshmallow fluff instead of toasted marshmallows. How about using dark chocolate instead of milk chocolate and a bit of blackberry preserves on your graham crackers? Or try using Nutella instead of chocolate. Throw on some raspberries while you’re at it.
OR you could make a S’Mores Milkshake.
Broil 8 marshmallows and turn until both sides are brown. In a food processor or mixer blend 1 pint of chocolate ice cream, 3/4 cup milk, 1 teaspoon vanilla, 1/8 teaspoon kosher salt and 6 of the toasted marshmallows. Top with crushed graham crackers and the 2 remaining toasted marshmallows. Makes 2 milkshakes.
Garlic Grilled T-Bones
Skip the necktie gift because the way to Dad’s heart is with an unforgettable steak. Celebrate Father’s Day with a “fresh from the grill” steak that he can really sink his teeth into!
INGREDIENTS
15 Chopped Garlic Cloves
2 Tablespoons Olive Oil
1 Teaspoon Kosher Salt
4 T-Bone Steaks
1 Teaspoon Freshly Ground Pepper
Your T-bone steaks should be about 12 ounces each & 3/4 inches thick. In a small size bowl combine the chopped garlic, oil, salt and pepper. Rub the garlic mixture on both sides of the steaks. Prepare your grill and grill the steaks, covered, over a medium heat. Cook for 4 to 7 minutes per side depending on how rare you want them. You can also cook these steaks under your oven broiler 4 inches from the heat. Cook for 4 to 7 minutes. Remove from the heat and serve with a salad, baked potato or grilled romaine hearts. Serves 4
Grilled Flank Steak
Barbecue weekend is here! Here is a tried and true Grilled Flank Steak recipe. The key is the marinade so it takes a little planning ahead.
INGREDIENTS
2 Pounds Flank Steak
2 Chopped Garlic Cloves
1/2 Cup Soy Sauce
4 Tablespoons Fresh Lime Juice
4 Tablespoons Fresh Lemon Juice
2 Tablespoons Olive Oil
1 Tablespoon Toasted Sesame Oil
1 Tablespoon Hot Sauce
1 Tablespoon Kosher Salt
1 Tablespoon Brown Sugar
4 Chopped Shallots
In a large measuring cup or mixing bowl combine the garlic, soy sauce, lime juice, lemon juice, olive oil, toasted sesame oil, hot sauce, kosher salt, brown sugar and chopped shallots. Mix well. Place the steak in a large resealable plastic bag and pour the marinade in the bag over the steak. Press out the excess air and turn the bag around to get the steak coated. Refrigerate overnight turning the bag occasionally. To grill the steak Remove the steak from the refrigerator and remove from the bag. Place on a large plate and let sit for 45 minutes to room temperature. Prepare the grill to a medium hot fire. Grill the steak for 6 minutes on each side for medium rare. Remove from the grill and transfer to a cutting board. Let rest for 10 minutes. Thinly slice against the grain. Transfer to a serving platter. Serves 4
Southern Cornbread
Here is a classic unsweetened Southern cornbread that is perfect for a round or rectangular loaf, a savory stuffing and corn sticks. For savory variations, stir into the batter a generous handful of crumbled crisp bacon or cut corn kernels, some minced fresh jalapenos or chopped scallions or a cup of shredded Monterey Jack cheese.
INGREDIENTS
1 1/2 Cups Coarse Ground Yellow Cornmeal
3/4 Cup Unbleached Flour
3/4 Teaspoon Salt
2 Teaspoons Baking Powder
2 Beat Eggs
1/2 Cup Buttermilk
1 Cup Milk
3 Tablespoons Melted Unsalted Butter
Preheat your oven to 375° F. Grease a 2 quart glass baking dish. In a large size bowl, stir together the cornmeal, flour, salt and baking powder. In a separate medium size bowl, beat the eggs with the buttermilk and milk. Add the egg mixture to the cornmeal mixture and stir together until just moistened. The batter should be slightly lumpy. Stir in the melted butter. Pour the batter into the prepared baking dish and bake for 25 minutes until the top is golden brown. Remove from the oven and allow the cornbread to cool in the pan for 10 minutes before cutting it into squares and serving. If you are using it for stuffing, let the cornbread cool in the pan for 10 minutes, then turn it out onto a large baking sheet. Using your fingers, crumble the cornbread into coarse bits. Spread the crumbles out on the baking sheet and allow them to air dry for 2 hours. Then prepare the stuffing or store the cornbread in a plastic bag for up to 2 days. Serves 8 or makes 2 quarts crumbled.
Cream Biscuits
INGREDIENTS
3 Cups Unbleached Flour
1 Tablespoon Sugar
1 Tablespoon Baking Powder
¾ Teaspoon Kosher Salt
2 ¼ Cups Heavy Cream
Move your oven rack to the upper middle position and preheat your oven to 450° F. Line a baking sheet with parchment paper. In a large bowl, combine the flour, sugar, baking powder and salt. Stir in the cream for 30 seconds until combined. Turn the dough out onto a lightly floured counter and gather into a ball. Knead briefly for 30 seconds until smooth. Shape the dough into a ¾ inch circle. Dip a 2 ½ biscuit cutter in flour and cut the biscuits into rounds. Recombine the scraps as needed to make 12 biscuits. Place the rounds on the prepared baking sheet. Bake for 15 minutes – rotating the baking sheet halfway through the baking. You want the biscuits to be golden brown. Transfer to a wire rack and let cool for 5 minutes. Makes 12 biscuits.
Country Ham
From colonial times until the advent of refrigeration, the process of packing hams in salt, smoking them, then hanging them to dry for up to two years was a way Americans preserved meat. These days, quickly brined “city” hams have all but eclipsed this older, slower country style. Or at least they have in the North. But in the South, people still produce and eat country hams, not for preservation but because they’re powerfully porky and incredibly delicious. Use hams aged six months or less for this recipe. Mold on country ham is not a sign of spoilage. It is a natural effect of the curing and aging process. Serve ham on biscuits if you like. Leftover ham is delicious in scrambled eggs, cheese grits or macaroni and cheese.
INGREDIENTS
1 Three to Six Month Old Bone-In Country Ham (13 to 15 Pounds)
½ Cup Packed Light Brown Sugar
1 Tablespoon Dry Mustard
2 Teaspoons Freshly Ground Black Pepper
Move your oven rack to the middle position and preheat to 325° F. Using a clean, stiff bristled brush, scrub the ham under cold running water to remove any surface mold. Transfer the ham to a cutting board and trim off the dry meat, skin and all but ¼ inch of fat. Score the fat cap in ½ inch crosshatch pattern (about ¼ inch deep). Transfer the ham to a roasting pan fat side up. Add 1 quart of water and cover the pan tightly with foil. Bake for 4 ½ hours until thickest part of the meat registers 140° F. Remove the ham from the oven and throw away the foil. Turn the oven temperature up to 450° F. In a medium size bowl combine the brown sugar, mustard and black pepper. Rub over the top of the ham. Return the ham to the oven and cook, uncovered, for 15 minutes until glazed. Transfer the ham to a carving board and let rest for 20 minutes. Carve thin slices and serve. Serves 12
Beef Barley Soup
Ever since I was a little girl, Beef Barley Soup has been my favorite. Adding the barley makes this soup hearty. I like to make it over the weekend and serve it during the week. There is something that is so satisfying about a bowl of Beef Barley Soup.
INGREDIENTS
2 Tablespoons Olive Oil
1 Cup Diced Onion
1 Cup Diced Celery
1 Cup Diced Carrots
4 Cloves Chopped Garlic
¾ Cup Pearl Barley
1/8 Teaspoon Crushed Red Pepper Flakes
8 Cups Beef Broth
2 Bay Leaves
2 Cups Diced Cooked Roast Beef
1 Large Diced Tomato
2 Thinly Sliced Green Onions
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
In a heavy large size saucepan, heat the olive oil. Add the onion, celery, carrot and garlic and sauté for 5 minutes. Stir in the barley and red pepper flakes and sauté for another minute. Add the beef broth and bay leaves. Cook over a medium heat, uncovered, for 1 hour. Add the beef and simmer for another ½ hour until the barley is tender. Stir in the tomato and green onions. Cook for another 5 minutes. You may need to add more beef broth. Remove the bay leaves. Add the salt and pepper. Cook for another 2 minutes. Ladle the soup into individual bowls. Serves 6
Southern Style Baked Beans
INGREDIENTS
8 Slices Bacon Cut Into 1 Inch Pieces
1 Medium Diced Onion
½ Medium Diced Green Bell Pepper
3 Large Cans (28 Ounces Each) Pork & Beans
¾ Cup BBQ Sauce (Rodeo Barbecue Sauce)
½ Cup Brown Sugar
¼ Cup Cider Vinegar
2 Tablespoons Dijon Mustard
Adjust your oven rack to the lower middle position. Preheat your oven to 325° F. In a very large pan fry the bacon until it is partially cooked and has released about ½ cup of the drippings. Remove the bacon from the pan and drain on paper towels. Add the onion and bell pepper to the drippings in the pan and sauté for 5 minutes until tender. Add the beans, bacon and the remaining ingredients. Bring to a simmer. Pour the flavored beans into a greased 9×13 inch oven proof baking pan. Bake uncovered for 2 hours until the beans are bubbly and the sauce is the consistency of pancake syrup. Remove from the oven and let stand to thicken slightly. Serve warm. Serves 18
Rodeo Barbecue Sauce
Once the sauce comes to a boil, it is important to cook it over moderate heat to prevent burning.
INGREDIENTS
2 Cups Ketchup
1 Quart Water
1 Cup Cider Vinegar
¼ Cup Worcestershire Sauce
Juice of 1 Large Lemon
¼ Cup Dark Brown Sugar
¼ Cup Chili Powder
2 Tablespoons Paprika
3 Cloves Garlic (Pressed or Mashed)
1 Teaspoon Kosher Salt
Combine all of the ingredients in a pot. Bring to a slow, rolling boil and cook for 30 minutes until thickened. Stir constantly to prevent the sauce from scorching. Move a small strainer through the sauce to remove the garlic. Throw the garlic away and refrigerate the sauce in a covered container for two days for the flavors to blend. Makes 4 ½ cups.
