After-the-Blizzard-Dinner

How do you celebrate surviving a blizzard? We're doing braised short ribs, risotto, and a bottle (or two) of Nero d'Avola! If you'd like the details, just send me a request!

Cranberry Chutney

 This makes a great addition to your Holiday table. Whether as a condiment for a main course (we like to use it with roast  duck) or as an addition to a cheese platter, it brings a lot of flavor in  a small serving. That it's all made in just one pot makes it an easy dish to create. Enjoy!

• 1 cup fresh or frozen whole cranberries
• 1/2 cup craisins (dried, sweetened cranberries)
• 1 lime
• 1 inch fresh ginger root, peeled and grated
• 3 garlic cloves, peeled and minced
• 1 jalapeno pepper, finely chopped (keep ribs and seeds to your heat preference -- I leave half the pepper with ribs and seeds before chopping)
• 1 tbs chopped fresh rosemary, or 2 tsp crumbled dried rosemary
• 1 cup packed dark brown sugar
• 1 cup distilled white vinegar
• 1/2 cup water
• 1 nonreactive pot (I use a small, oval, enamel-coated dutch oven)

Zest the rind of the lime into the pot (make sure not to get into the white pith below the green rind). Remove the white pith and coarsely chop the flesh of the lime and add the flesh to the pot. Add all other ingredients and stir to mix. Put on high heat and bring to a boil. Lower the heat to a light simmer and cook for 1 hour. Remove from heat, let cool, then and store in refrigerator in a glass or plastic container -- end product will be 1 pint. Cranberry Chutney can be enjoyed right away, but it is better after having a day or two to come together. It can be stored in the refrigerator for several weeks, but I doubt it will last that long!

Blueberry-Lemon Granita

  Granitas make a wonderful light dessert,especially refreshing during these warm summer evenings, and are easy to make. What could be better? With an abundance of fresh blueberries right now, you can't go wrong with this one!

• 1/4 cup white sugar
• 1 cup water
• 1 cup whole, fresh blueberries
• 1/4 cup lemon juice

  Mix water and sugar in a small pot or skillet and set over medium heat on stove top. Bring to a boil, stirring to dissolve sugar. Let boil 1 minute to ensure the sugar is completely dissolved and the liquid is completely clear. Remove from heat and let cool to room temperature.

  While liquid is cooling, add blueberries and lemon juice to a blender and blend together. Set a fine sieve over a bowl and pour the puree into the sieve. Stir and press down on the puree with the back of a spoon to force the liquid into the bowl. You should have about 1/2 cup of liquid.

  Mix the blueberry liquid into the cooled sugar-water. Pour the final mixture into a wide, shallow glass or other nonreactive bowl. Place bowl in the freezer. Check the bowl after 30 minutes. Once it starts to turn slushy, you want to scrape it all around with the tines of a fork. Repeat this process every 20-25 minutes until the mixture has a completely frozen, loose, grainy texture. This should make four small servings.

  Other options for granitas would be to use fresh strawberries or blackberries in place of the blueberries. You can also use a 1/2 cup of straight fruit juice in place of the berry/lemon juice mixture. Black Cherry juice and Pineapple juice both work well. I'm even thinking of trying it with Coconut milk and seeing how that works. I'll let you know!

Asian-style Country Ribs

  I never complain about barbecued country pork ribs, but this is a nice change to try every now-and-then. These ribs can be cooked from start to finish in the oven, or started in the oven and finished outside on the grill.

• 2-1/2 lb country pork ribs (5-8 pieces, depending on how thick they're cut)
• 1/3 cup Chinese Five Spice Powder
• Roasting pan with a grate
• Aluminum Foil
• 1 scallion sliced thinly for garnish

  Sauce:

• 1/4 cup Apple Cider Vinegar
• 1/4 cup low-sodium Soy Sauce
• 1/4 cup white sugar
• 1Tbs Asian Chili Paste

  Preheat oven to 180 degrees. Spread Five Spice Powder on a plate and roll ribs in spice to cover. Put some aluminum foil in the bottom of the roasting pan and put the grate over the foil (this will help with clean-up when done). Place ribs on grate in pan and cover pan with aluminum foil. Place in oven and cook 1-1/2 hours.

  While ribs are cooking, place Cider Vinegar, Soy Sauce, sugar, and Chili Paste in a small pan and bring to a boil on stove top. Reduce heat, whisk to blend, and let simmer 3 to 5 minutes. Remove from heat.

After ribs have cooked 1-1/2 hours, remove from oven and remove foil. Increase oven temperature to 375 degrees. Using a brush, baste ribs well with the sauce and return, uncovered, to oven. Let cook another 30-40 minutes, basting 2 or 3 times with more sauce and turning the ribs. Remove from oven, set on a platter, and garnish with sliced scallion.

  If you are finishing the ribs on an outside grill, preheat the grill (or get the charcoal going) 15 minutes before removing ribs from oven after the 1-1/2 hours of cooking at 180 degrees. Once grill is hot, turn off one half of the grill (or if using charcoal, set the coals on 1/2 of the grill bottom. Baste ribs and place on grate over the grill-half that does not have direct heat. Cook covered for 30-40 minutes, basting 2 or 3 times with more sauce and turning the ribs.

  Enjoy!

Grilled Jalapeno Poppers

  I got this recipe from my sister, who got it from her son, who had them at a friend's house, etc., etc. I haven't found it in any of my cookbooks, but if someone knows its origins, I will happily post it. It is a very simple recipe that packs a lot of punch -- I hope you try it!

• Jalapeno Peppers
• Hickory-smoked Bacon (1/2 strip per popper)
• Cream Cheese
• Toothpicks
• Aluminum Foil (if grilling outside)

  Slice root end off of jalapenos and slice them in half length-wise. Clean out seeds and ribs (leave a little bit of the ribs if you like more heat). Fill each jalapeno popper with cream cheese, level to top edges. Wrap each popper with a 1/2 strip of bacon and secure from side-to-side with a toothpick.

  If grilling outside, preheat the grill to medium-high (or use enough charcoal to create the same temperature). Place poppers open-side down on aluminum foil and place on grill. Let cook at least 5 minutes or until bacon begins to crisp. Turn poppers over and cook for an equal amount of time. Remove poppers to a plate, let rest for a minute or two and serve.
  If using a grill pan on the stove top, preheat the pan over medium-high heat, place poppers in pan open-side down and follow the same cooking instructions. Enjoy!

 

 

  

Great Summer Dinner

  Pan-grilled/Roasted Jerk Chicken Breast accompanied by a fresh Tomato and Herbed-Brie Cheese and Caramelized Onion Salad with Champagne Vinaigrette.

  Want the particulars? Send me a note and I'll pass along the recipes!

Cherry Salsa

  Back in May, I posted a Grapefruit Salsa recipe with a promise for more, so here's the next one. I am primarily a minimalist with my recipes -- looking to get maximum flavor from a minimal amount of ingredients (and work!). This recipe follows that theory -- I don't want too many other items to mask the flavor of the cherries -- just complement them.
  This recipe makes a scant three cups. I did not intend it to be a "bucket 'o' salsa" to be put out with chips, but as a side with a good meal. We intend to serve it with cumin-rubbed, pan grilled duck breast and a nice Pinot Noir. Or, perhaps as a starter with some nice creamy cheeses and crackers. However, if you like it on its own, bump up the recipe, dig in, and enjoy!

• 1 cup pitted, diced fresh cherries
• 1 cup diced yellow bell pepper
• 3/4 cup diced sweet onion
• 1/2 jalapeno, finely chopped. Seeds and ribs to your heat preference.
• 1 scallion finely sliced. Both greens and whites.
• 2 tbs black cherry juice 
• 1/2 tsp salt
• 1/2 tsp black pepper

  Add all ingredients to a small bowl and gently mix to combine. Salsa can be used immediately, but it is better if let to sit for several hours or overnight.