Spicy Grapefruit Margarita

I absolutely LOVE grapefruit juice. Indian River grapefruit juice is low in calories and absolutely delicious! This crisp, cool, and spicy margarita is perfect on a hot summer day.  The longer the chiles are infused with the tequila, the hotter it gets. Serve in mason jars or cocktail glasses. I personally love the look of these margaritas served in mason jars.

Ingredients:

2 cups plus 2 tablespoons tequila
1-2 habanaro chiles, halved
kosher salt
6 cups fresh pink grapefruit juice

Directions:

1. Mix tequila and chiles in a large pitcher. Let steep 3 hours, or longer if a spicier tequila is desired. Discard chiles. DO AHEAD: Can be made 1 month ahead. Cover; chill.

2. Pour enough water onto a small plate to cover. Pour enough salt onto another small plate to cover by 1/4". Dip rims of eight 12-ounce glasses into water, then into salt to lightly coat; fill with ice. Add grapefruit juice to pitcher with tequila. Fill with ice; stir until cold. Divide drink among glasses.

Bon Appetit, July 2011

Slimmed Down Scalloped Potatoes

Love scalloped potatoes but not the fat and calories? Here is a way to lighten it up and not feel the guilt. Indulge and enjoy!

Ingredients

• 2 tablespoons unsalted butter, plus more for the dish
• Kosher salt
• 3 pounds Yukon gold potatoes, peeled and thinly sliced
• 2 tablespoons all-purpose flour
• 1 cup low-fat milk (1%), at room temperature
• 1 cup whole milk, at room temperature
• Freshly ground pepper
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup grated gruyere cheese

Directions

1. Preheat the oven to 350 degrees F. Lightly butter a 3-quart baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until just tender, 8 to 10 minutes. Drain the potatoes and return to the pot.

2. Meanwhile, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in 1/2 teaspoon pepper, 1 1/2 teaspoons salt and the nutmeg. Pour the sauce over the potatoes and gently toss to coat.


3. Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere. Bake until heated through, about 10 minutes. Switch the oven to the broiler setting and broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.

From Food Network Magazine

Maple Roasted Sweet Potatoes

On holidays I tend to indulge in side dishes that are necessarily not the healthiest item I can eat.  Well, this 4th of July there will be no need to feel guilty because here is a great solution to the normal fattening side that we all know and love..french fries.  These are heart healthy and low in fat as well as calories.  I hope you enjoy, I know I will!

Ingredients

• 2 pounds small sweet potatoes (about 5), peeled and cut lengthwise into 1-inch wedges
• 1 tablespoon vegetable oil
• Kosher salt and freshly ground black pepper
• 1 tablespoon pure maple syrup
• 1/2 teaspoon finely grated lemon zest
• Sea salt and freshly grated nutmeg, to taste, for serving

 1. Preheat the oven to 425 degrees F. Toss the sweet potatoes on a large, foil-lined rimmed baking sheet with the oil; season, to taste, with salt and pepper. Roast the potatoes for 20 minutes.

2. Remove the pan from the oven and toss the potatoes with the syrup.


3. Back in the oven, roast, tossing twice, until the potatoes are beginning to brown and are tender, about 15 minutes more. To serve, sprinkle warm potatoes with freshly grated lemon zest, sea salt, and nutmeg to taste.

Yield: 6
Calories 159; Total Fat 2g (Sat Fat 0g, Mono Fat .5g, Poly Fat 1.5g) ; Protein 2g; Carb 33g; Fiber 5g; Cholesterol 0mg; Sodium 190mg
From Food Network Kitchens 

Fish Tacos With Fresh Salsa

There is nothing better than homemade fish tacos, especially with fresh salsa!  This is a fool proof summer recipe that I can guarantee will be a big hit. Enjoy!

Ingredients

• 1 large tomatillo, husked, rinsed and chopped
• 1 medium tomato, chopped
• 1/2 small red onion, finely chopped
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice, plus lime wedges for serving
• 1/2 jalapeno pepper, minced (remove seeds for less heat)
• Kosher salt
• Vegetable oil, for frying
• 1 1/4 pounds catfish fillets, cut into 1-inch pieces
• Freshly ground pepper
• 1/4 cup instant flour (such as Wondra) or cornstarch
• 8 corn tortillas, warmed
• 1 cup shredded iceberg lettuce

Directions:

Make the salsa: Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.

Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 minutes per batch. Transfer to a paper towel-lined plate to drain; season with salt.

Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.

From The Food Network Magazine
 

Famous Fourth of July Cake

One of the most popular desserts for July 4th is the flag cake.  You can use any type of cake mixture for the cake. Popular ones are red velvet (which is my personal favorite), yellow cake, coconut and even strawberry cake.  If you have a lot going on that day then I would use a cake in a box, I know it is an easy way out but it does not mean that they are not just as good! For you Betty Crockers out there, here is a great recipe for this beautiful patriotic dessert!

 

Ingredients:

• 18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
• 3 cups sugar
• 6 extra-large eggs at room temperature
• 1 cup sour cream at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 3 cups flour
• 1/3 cup cornstarch
• 1 teaspoon kosher salt
• 1 teaspoon baking soda

For the icing:

• 1 pound (4 sticks) unsalted butter at room temperature
• 1 1/2 pounds cream cheese at room temperature
• 1 pound confectioners' sugar, sifted
• 1 1/2 teaspoons pure vanilla extract
  

To assemble:

• 2 half-pints blueberries
• 3 half-pints raspberries

Directions:

Heat the oven to 350 degrees F.

Butter and flour an 18 by 13 by 1 1/2-inch sheet pan

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, corn starch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries. 

Enjoy!

From FoodNetwork.com, Ina Garten.

Fourth of July Menu + Recipes

July 4th is coming up soon and on Epicurious.com you can find full menus for your day!  Go to Epicurious.com and look under recipes, go to holidays and select menu.  There you will find numerous menu's with full recipes.  I am posting this menu that really caught my eye, especially the Okra Cornmeal Fritters! This link for this menu has many of my favorite items such as pulled pork, peach ice cream, coleslaw, and watermelon! Go find the perfect menu for this Fourth of July!

Here is the link for the Serious Pig Menu:
      http://www.epicurious.com/recipes/menu/views/seriouspig

Menu Preview:

• Watermelonade
• Okra Cornmeal Fritters
• North Carolina Pulled-Pork Barbecue
• Hamburger Buns
• Coleslaw
• Three-Bean Salad
• Creamed Corn
• Jerusalem Artichoke Pickles
• Fresh Strawberry Pie with Whipped Cream
• Peach Ice Cream

 Here is my second favorite menu for the Summer Backyard Buffet:
      http://www.epicurious.com/recipes/menu/views/summerbackyardbuffet

Menu Preview:

• Crudités with Lemon-Garlic Aïoli
• Herbed Goat Cheese Toasts
• Farmstand Tomato Soup with Arugula Pesto
• Double-Dipped Buttermilk Fried Chicken
• White Balsamic-Jicama Slaw
• Grilled Corn with Lime-Cilantro Butter
• Fruit Salad with Herb, Citrus, Mint-Maple, or Basic Syrup
• Blueberry Hill Cupcakes

Korean Sizzling Beef

Ingredients:

1/4 cup soy sauce
2 tablespoons sugar
2 tablespoons dry white wine
2 large garlic cloves, very finely chopped
1 tablespoon toasted sesame oil
2 teaspoons crushed red pepper
One 2 1/2-pound beef flank steak, cut across the grain into twenty 1/4-inch-thick slices
16 scallions
Vegetable oil, for rubbing
Salt
Steamed rice, for serving

1. In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and crushed red pepper, stirring to dissolve the sugar.  Add the sliced flank steak and coat thoroughly in the marinade.  Cover and refrigerate the steak for at least 4 hours or overnight.

2. Light the grill or heat a griddle.  Rub the scallions all over with vegetable oil and grill them over high heat, turning once, until the scallions are just softened, about 2 minutes. Season with salt.

3. Working in batches, grill the steak over high heat until the slices are richly browned and medium-rare, about 30 seconds per side. (I like mine a little more cooked so feel free to continue for your liking).  Transfer the steak to a serving platter and serve with grilled scallions and steamed rice. 

For the rice:

2 cups water
1 cup rice

Bring water to a boil, pour rice in and give it a stir and bring back to a boil.  Put lid on small pot and set timer for 20 minutes.  Word to the wise, do not open the lid until the 20 minutes is up.  Enjoy!

Wine to pair with dinner:

Columbia-Crest Grand Estates Cabernet Sauvignon

Parmesan Stuffed Dates Wrapped in Bacon

Get ready to fall in love with these little bombs of flavor.  I hope you enjoy!

Ingredients:

18 (1- by 1/4-inch) sticks Parmigiano-Reggiano (from 1/2-lb piece)
18 pitted dates
6 bacon slices, cut crosswise into thirds
Special equipments: 18 wooden picks

Prep:

Put oven rack in middle position and preheat oven to 450 degrees.
Stuff one piece of cheese in each date, then wrap one piece of bacon around each date, securing it with a pick.  Arrange dates one inch apart in a shallow baking pan.

Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more.  Drain on a paper bag or parchment. Serve immediately.

Coconut Shrimp with Sweet Chili Lime Sauce

For the Sauce:

3/4 cup Asian sweet chili sauce
3 tablespoons chopped fresh cilantro
2 1/2 tablespoons fresh lime juice

Shrimp:

3/4 cup all purpose flour
1 teaspoon curry powder (Madras style)
3/4 teaspoon baking powder1/4 teaspoon salt
1 large egg, beaten to blend 1 cup club soda
vegetable oil (for deep frying)
1 1/2 cups medium shredded unsweetened coconut
16 large shrimp, peeled, deveined, tails left intact

Prep:

For the sauce: Mix all ingredients in small bowl.  Do ahead. Can be made one day ahead.  Cover and chill.


For the shrimp:
Whisk first 4 ingredients in medium bowl.  Add egg and club soda; whisk just until combined but still lump.  Let stand 15 minutes.


Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides to pan.  Attach the deep-fry thermometer to pan; heat oil over medium heat to 375 degrees.


Line baking sheet with paper towels.  Spread coconut on plate.  Working with one shrimp at a time, dip into batter, allowing excess to drip back into the bowl, then roll in coconut.  Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes.  Transfer shrimp to paper towels to drain. Serve hot with dipping sauce.


Makes 16 servings.
Enjoy!

Bon Appetit, October 2006

Southern Buttermilk Cornbread

This is by far the best homemade cornbread recipe and I can guarantee you will love it! I personally think the secret in this recipe is to get the cast iron skillet good and hot before pouring the cornbread in.   Enjoy!

Ingredients:

1 1/2 cups of cornmeal (I use White Lily Buttermilk enriched white cornmeal mix)
1/2 cup flour (White Lily all purpose)
1 egg
2 cups buttermilk
1-2 tablespoons vegetable oil

Preheat the oven to 350 degrees.  Put the oil in the cast iron skillet and place on medium-high heat on the stove.  Like I stated above it is extremely important to get your cast iron skillet really hot, almost smoking hot.

Next thing to do is put all ingredients into a bowl and blend them together but don't blend too much.  If you blend it like you are mixing up cake batter then it will make a big difference in the end result.  So, mix it but don't over mix it.

Once the oil in the cast iron skillet is hot take a tablespoon of the hot oil out and mix it in with the cornbread mixture.  After the oil is mixed in immediately pour the mixture into the cast iron skillet.  It will sizzle but this is normal, this is what it is supposed to do.  Immediately put the cornbread into the oven for about 20 minutes or so.

My mom does something right before the cornbread is done and that is to flip the cornbread over to get the top good and golden brown.  How to do this is pretty simple.  What I do is put a plate right on top of the cornbread in the cast iron skillet and carefully flip it over onto the plate then slide it right back into the cast iron skillet and back into the oven for about 10 more minutes.  I usually ask for help because the cast iron skillet I have is pretty heavy but it can be done by yourself! So, all in all this recipe might take 25-30 minutes.

If anyone has any questions do not hesitate to ask! :)  PS....I can't believe I just gave out this recipe!

Planked Figs with Pancetta and Goat Cheese

Ingredients

1/2 cup crème de cassis or other not-too-sweet fruit liqueur, such as crème de mûre, or Calvados

1 tablespoon cracked black pepper

8 large, ripe black or green fresh figs, cut in half lengthwise, stems left intact

8 thin slices pancetta

1 cup crumbled fresh goat cheese
Clover or other amber honey for drizzling

Directions:

1. Pour the fruit liqueur into a shallow dish. Sprinkle the pepper on a saucer. Dip the cut sides of the figs first into the fruit liqueur, then into the pepper, and place, cut side up, on a baking sheet to marinate for 20 minutes.

2. Cut each slice of pancetta lengthwise into 1/2-inch strips. Loosely wrap each fig half with a strip of pancetta. Fry the rest of the pancetta until crisp and crumbly and set aside.

3. Prepare a hot fire in your grill.

4. Place the planks on the grill grate and close the lid. When the planks start to smoke and pop, after 3 to 5 minutes, open the lid and turn the planks over using grill tongs. Quickly place the fig halves on the planks, cut side up. Sprinkle the goat cheese and fried pancetta on the figs. Cover and plank-roast for 12 to 15 minutes, or until the figs have softened and are scorched around the edges and the goat cheese has a burnished appearance and a brownish-red color. Drizzle with the honey and serve. Also great with a balsamic glaze!

Oven-Planking: Planks may be purchased at Williams Sonoma, Amazon.com, and even your local grocery store. Preheat the oven to 450°F. Place the planked pancetta-wrapped figs, sprinkled with goat cheese and fried pancetta, in the middle of the oven. Plank-roast for 12 to 15 minutes, or until the figs are scorched around the edges. Drizzle with honey and serve.

From Epicurious, 2010.

 

Shrimp Stuffed with Cilantro and Chiles

 Ingredients:
8 jumbo shrimp, in the shell (about 1 1/4 pounds)
3 sprigs fresh thyme, leaves stripped
Juice of 2 limes (about 1/4 cup)
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus additional for seasoning
Freshly ground black pepper
1 clove garlic, chopped
1/2 large jalapeno, with seeds
2 scallions (white and green parts)
1 cup coarsely chopped fresh cilantro leaves

Directions:

Prepare an outdoor grill with a medium-high fire. Without removing the shells, slit about 3/4 of the way through the shrimp down the ridged back and remove the vein that runs down the center. Rinse and pat the shrimp dry. 

Whisk thyme leaves, lime juice, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and black pepper, to taste, in a shallow nonreactive bowl or dish. Lay the shrimp cut side down in the lime mixture and refrigerate for 30 minutes.

In a food processor, pulse the garlic, jalapeno, scallions, remaining 1 tablespoon olive oil and remaining 1/2 teaspoon salt to make a coarse paste. Add the cilantro and pulse just enough to incorporate into the mixture. 

Spoon the mixture into the opening in the shrimp and close the shrimp. Grill the shrimp shell side down (to keep filling from falling out) for 3 minutes. Turn to the other shell side, cover, and grill another 2 minutes or until the shrimp turn pink and are slightly firm to the touch. Sprinkle with salt and serve.