GK

Tricky Blue Cheese Dressing – Make It Last

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How to get a salad ready for picnics, potlucks, and other summer flings: prepare the cabbage, carrots, and hardy vegetables. Keep them in a big container or gallon bag. Lettice, tomatoes, cucumbers croutons etc. get prepared the day before. Keep in separate bags. Make the dressing and keep it in a big jar. Then, when needed,  assemble cabbage/lettuce, vegetables, etc., chopped parsley. The parsley doesn’t add a significant flavor, but it does make the salad look like a show-stopper. You could also use ribbons of kale for a modern twist.

The prepared vegetables without dressing will keep for 5 days in a bag. The dressing without blue cheese keeps… well, I can’t say forever, but there’s honestly not one thing in there that shouldn’t keep for a month or two. Keep it in an airtight jar in the fridge. With blue cheese in it, use it within a week.

Dressing Ingredients:

  • 2 c mayonnaise, low-fat is fine, as is swapping half with yogurt
  • 1/4 c  smooth Dijon mustard
  • 3 Tab whole grain mustard
  • 2 Tab apple cider vinegar
  • 1 tsp celery seed
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 1/2 c (6 ounces) crumbled blue cheese

Directions – dressing:

  1. Mix the mayonnaise, mustards, vinegar, celery seed, salt, and pepper in a small bowl.
  2. Stir in blue cheese, if using.

Serves:  Around 3 cups

Source:  Actually part of another recipe but a genius way to always have blue cheese dressing.  You can shake for vinaigrette or blend for creamy.  Homemade creamy blue cheese dressing seem to “break” – turn thin and watery – in a couple of days.

Shrimp Delight

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Shrimp lovers and cheese lovers will wrestle for a chance to dip their crackers into this delicious, easy dip.  A quick heat in the oven to melt the cheese is good too.

Ingredients:

  • 1 (8 ounce) package cream cheese, softened
  • ½ (12 ounce) jar cocktail sauce
  • 1/2 lb bay shrimp or 2 (4 ounce) cans small shrimp, drained
  • 1 cup shredded Cheddar cheese

Directions:

  1. In a 9 inch round serving dish, spread the cream cheese.
  2. Top with a layer of cocktail sauce.
  3. Arrange shrimp evenly over cocktail sauce.
  4. Sprinkle Cheddar cheese over all.
  5. Chill in the refrigerator approximately 1 hour before serving.

Serves:  24  — 3 cups

Source:  Allrecipes -Vicki Stogner contributor

Mexican Street Corn Dip

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Smoky, sweet, spicy, and tangy dip version of elotes—grilled Mexican street corn slathered with creamy, cheesy, lime-scented, chili-flecked sauce. In this version, we charred the corn on the stove top, though a trip to the grill wouldn’t hurt.  Margie charred hers in the oven.  It can be made ahead and heated at the party.

Ingredients:

  • 4 Tab bacon fat (or oil if you must)
  • 8 ears fresh corn, shucked, kernels removed or 2 lbs frozen corn (about 6 cups of corn kernels)
  • Kosher salt
  • 2 tablespoons mayonnaise
  • 1 c sour cream
  • 2 oz feta or cotija cheese, finely crumbled
  • 1/2 c finely sliced  greens onions (about 5)
  • 1/2 c fresh cilantro leaves, finely chopped
  • 1 jalapeño pepper, seeded and stemmed, finely chopped
  • 1 to 2 medium cloves garlic, pressed or minced on a microplane grater (about 1 to 2 teaspoons)
  • 1 fresh juice from 1 lime
  • Chili powder or hot chili flakes, to taste

Directions:.

  1. Preheat oven 350°.
  2. Heat the bacon fat in a large non-stick skillet or wok over high heat until shimmering.
  3. Add corn kernels.
  4. Season to taste with salt.
  5. Toss once or twice, and cook without moving until charred on one side, about 2 minutes.
  6. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer.
  7. Continue tossing and charring until well charred all over, about 10 minutes total.  CAUTION this is very messy and the corn will sometimes jump out of the pan.
  8. Transfer 4 cups to a large bowl.
  9. Transfer 2 cups to a food processor and process until creamy/slightly chunky.
  10. Transfer to the bowl.
  11. Add mayonnaise, sour cream,cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder.
  12. Toss to combine.
  13. Taste and adjust seasoning with salt and more chili powder to taste.
  14. Place in 1 quart heat-proof dish.
  15. Bake at 350° for 30 minute, until heated through.  (although it is just as good cold!)
  16. Serve with large corn chips or crackers.

Serves: 10

Source:  GK

Maple Bacon Baklava

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For those of you who like a sweet savory with your cocktail – this is nirvana!  They say it can be a dessert too. The directions look harder than they really are.  Phyllo dough, done in a pan like this, is very forgiving.  I doubled the syrup

Ingredients:

  • 1 pound frozen phyllo dough, thawed in the refrigerator (about 20 sheets) (See notes)
  • 2 pounds bacon, cooked until very crispy and chopped (Save the bacon fat.)
  • 1 – 8-ounce package walnut pieces, ground
  • 1/3 cup brown sugar
  • 1 stick (1/4 pound) butter
  • 1 cup pure maple syrup
  • 1/4 c bourbon

Directions:

  1. Preheat oven to 350°.
  2. Combine bacon, walnuts and brown sugar in a bowl. Set aside.
  3. Gently unroll the phyllo dough and cover with a damp towel to keep it from drying out. (I don’t bother with this.)
  4. In a 9- X 13-inch baking pan, lay out 1 sheet of phyllo dough.
  5. Brush with bacon fat.
  6. Repeat five more times to a total of six layers, one on top of each other.
  7. Sprinkle about 1/3 of the bacon/walnut mixture over the first layers of dough.
  8. Lay a sheet of phyllo dough on top of bacon/walnut mixture.
  9. Brush with bacon fat.
  10. Repeat twice more, making three layers
  11. Lay what ever is left of the sheet of phyllo dough on top brushing each one with bacon fat.  If you run out of bacon fat use butter.
  12. Using a sharp serrated knife, make your first cut lengthwise down the middle. Gently cut all the way through to the bottom of the pan, holding the phyllo dough in place with the fingers of your free hand on either side of the knife. (A dough cutter or pizza cutter will also work.)For individual bite-sized servings, cut six equal lengths. Do not cut in the opposite direction yet.
  13. Melt the butter in a small pan over medium heat, being careful not to scorch or burn. Once it has melted, use a spoon to pour the butter over the baklava, making sure that it drizzles down into the cuts and along the sides. Use all of the butter. If it settles on top of the baklava, pick up the baking dish and rock it back and forth so that any remaining pools of butter soaks into the cuts and down the sides.
  14. Now that the phyllo dough is soaked with the butter, it will make it easier to cut in the opposite direction into individual pieces. Using the same method you used for cutting lengthwise, turn the pan and cut the baklava into individual pieces, holding the phyllo dough in place with the fingers of your free hand.  You can make this cut on a diagonal for a more draditional look.
  15. Bake in preheated oven for 30 minutes or until lightly golden brown.
  16. While the baklava is in the oven, heat the syrup in a small pan and bring to a boil. Turn off the heat, and add the bourbon.
  17. When the baklava is done, remove it from the oven and drizzle immediately with the hot syrup. Allow to cool completely before serving.

Serves:  Makes  about 48 pieces

Source:   Loosely based on a recipe from Terri’s Table by Terri Powers.
Notes:  Phyllo dough never comes in the size of your pan.  Accept this.  Cut the pieces to fit (the whole stack at once) before you start.  Use the trim pieces in the middle of the stack – pieced like a patchwork quilt.  Save one whole sheet for the top.

Trifle

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Anything goes!  This was originally the leftovers from tea in England.  Some even put jello in it.  It is hard to make a bad trifle.

Ingredients:

  • 3 dz ladyfingers (or pound cake, or chocolate cake, or brownies, etc)
  • 1 c jam (flavor suitable for cake, pudding and fruit)
  • 1/2 c sweet wine, brandy, liqueur
  • 4 pkg (3.9 oz) instant pudding (flavor suitable for fruit)
  • 6 c cold milk or even better 1/2 and 1/2
  • 1 qt (4 c) whipping cream – whipped
  • 1/2 c powdered sugar
  • 1 tsp almond/vanilla extract
  • 6 – 8 cups fruit – berries, cherries (frozen), peaches etc.
  • 1 c toasted almond slivers and/or chocolate shavings

Directions:

  1. Prepare the fruit – wash, dry, slice, whatever.
  2. Whip the cream.
  3. Add the powdered sugar and almond extract.
  4. Split the ladyfingers.
  5. Spread with jam.
  6. Put them back together (if using cake, make little cake sandwiches)
  7. Line the bottom of a straight sided glass bowl with half the ladyfingers.  Make sure they go all the way to the sides of the bowl so they will show when done.
  8. Sprinkle with half the wine
  9. Mix the instant pudding with the milk/1/2&12.
  10. Layer half the pudding on the ladyfingers.  Again, go all the way to the side of the bowl.
  11. Spoon on half the fruit.  If using berries make sure they are up on the side of the bowl.
  12. Spoon on half the whipped cream.
  13. Place the remainder of the ladyfingers, pudding, fruit and whipped cream in layers in bowl.
  14. Sprinkle the almond and  chocolate on top.

Serves:  30  You want a LARGE (like 12 inch) tall glass bowl for this.

Source:    A riff on Sunset Cook Book’s recipe

 

 

 

 

Sweet Bacon Tater Tots

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I dare you to eat just one!

Ingredients:

  • Approximately 50 – 55 frozen tater tots thawed
    1-16- ounce package bacon
  • ⅔ cup brown sugar
  • 2 Tbsp chili powder

Instructions:

  1. Preheat oven to 375 °.
  2. Line a baking sheet with foil and place a cooling rack on top of the foil.
  3. Cut each bacon strip into 3 pieces.
  4. In a small bowl, mix brown sugar and chili powder.
  5. Rub one side of each bacon piece with brown sugar mixture.
  6. Wrap each tater tot with a bacon piece and place it, seam side down, on top of the cooling rack.
  7. Bake for 15 minutes at 375°.
  8. Increase the oven to 400° and bake them for 5 more minutes, or until the bacon is crisp.

Serves:  Well, that is a tricky question!!!  The recipe says 8.

Source: Real Housemoms

Artichoke and Shrimp Appetizers

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This was created when we grew our own artichokes.  Yes, they are expensive, but they make a nice hors d’oeuvre.  Be sure to have a bowl for the used petals.

Ingredients:

  • 4 large artichokes – cooked
  • 1 8 0z block cream cheese (or “soft” cream cheese)
  • 1/8 tsp Tabasco
  • 1 tsp garlic powder
  • a little milk/cream
  • 1 lb small (bay) shrimp

Directions:

  1. Blend cream cheese, Tabasco, garlic powder and enough milk to make a smooth paste.
  2. Pipe about 1/4 to 1/2 teaspoon on the base of an artichoke petal using a pastry tube fitted with a small star tip.
  3. Top with a small shrimp.
  4. Refrigerate up to 2 days.

Serves:  about 100 pieces

Source:  Ginger the Mom

 

Panzanella – Italian Bread Salad

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On a hill top in Tuscany — patio table — good friends and family — sunset — and panzanella made by experts — It doesn’t get much better!

Ingredients:

  • 1 large crusty loaf of stale artisan bread
  • 3 – 6 wonderful dead ripe tomatoes.  They have to smell like summer.
  • a couple handfuls of fresh basil
  • 3 – 4 glugs of fruity olive oil (maybe 1/2 c ?)
  • 1 very thinly sliced red onion
  • splash of wine/balsamic  vinegar
  • Coarse salt and pepper

Directions:

  1. Slice bread – tear in bite size pieces.  (If it is not stale, place in 275° oven for about 20 minutes – until slightly crisp.)
  2. Pace in large shallow bowl.
  3. Chop the tomatoes, saving the juice.
  4. Place chopped tomatoes and any accumulated juices into the bowl on top of the tomatoes.
  5. Salt the tomatoes, drizzle olive oil over everything.
  6. Scatter basil, garlic and parsley over everything and just let the bowl hang out on the counter for 2 – 4 hours.  This is the tough part.  You must summon the patience required to wait, and wait.  Tough, I know, but the salad needs to sit a bit for the tomatoes to give of a little juice and the bread to soak up all the delicious goodness.
  7. Just before serving, add thin sliced red onions and a splash of balsamic or wine vinegar.
  8. Toss well.
  9. Salt and pepper to taste and add a touch more olive oil.

The best part about this recipe is it need no refrigeration, in fact, refrigeration destroys the flavors, so make sure to keep and serve it at room temperature.

Because there are as many recipes for this salad as there are Italian grandmothers, you can vary it at will.  Some add cucumber, some add Parmesan shavings, some add mozzarella.  It is your call.  Mangimo!

Serves: 8

Source: A mash-up of Cooking Mama blog and The Pioneer Woman

 

Caesar Salad by Jack

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Jack Clapp worked for Caesar Cardini at The  Caesar’s Palace in Tijuana, Mexico. He brought his version of the Caesar Salad (Jack’s Salad) to La Avenida Cafe in Coronado.  Margie’s grandmother Austin learned how to make it from Jack.  It is a family favorite.

Ingredients:

  • 1 garlic clove (or 1/4 – 1/2 tsp chopped garlic)
  • 1/2 c olive oil
  • 2 large heads romaine
  • freshly ground pepper
  • 2 eggs, cooked 1 minute (or raw)
  • juice of 1 large lemon
  • 6 -8 anchovy fillets, chopped or 1/2 inch anchovy paste
  • 1/2 c grated Parmesan cheese
  • 1 c grated jack cheese
  • 2 c soft croutons – see below

Directions: 

  1. In a small bowl, mix oil and garlic.
  2. Let it sit to “mingle” for several hours in thee refrigerator.
  3. Tear romaine into bite size pieces.  (You can do this ahead. Place in the refrigerator wrapped in a damp towel.)
  4. To mix, place romaine in a large salad bowl.
  5. Toss lettuce with garlic/oil.
  6. In same small bowl, mix eggs and anchovy.
  7. Toss with lettuce.
  8. Squeeze on lemon juice.
  9. Add cheeses and toss again.
  10. Add croutons and toss again.
  11. To be really authentic, serve on chilled plates.

To make croutons:

  • 4 slices sourdough bread
  • butter
  • more Parmesan cheese
  1. Toast one side of the bread under the broiler.
  2. Turn over and spread with butter,.
  3. Sprinkle with Parmesan cheese.
  4. Return to broiler until cheese melts and bread is slightly toasted.
  5. Cut into 1/2 inch cubes.

Serves:   12

Source:   Jack Clapp, La Avenida Cafe via Marge Austin

Note:   Any bottled /store bought Caesar dressing can be improved by adding lemon juice and anchovy paste.

 

Foil Dinner aka Pocket Stew

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People love “participatory” foods – make it exactly the way you like it!  Here is a basic guide for making delectable packet meals. These are only suggestions. Once you get the idea, get creative!  The internet is full of great combinations.  The classic Girl Scout recipe is: a thick slice of onion, ground beef patty, 1/4 c frozen vegetables, 1/4 tsp onion soup mix, 2 Tab water.

Ingredients:

  • One  1/4 – 1/2 inch slice of onion for each dinner

Meats:

  • hamburger, ground bison, ground lamb
  • fillet of fish or beef, with even thickness not too thick, about 1/2 inch
  • chicken breast cutlet, again- thin ( or chicken tenders)
  • chopped (3/4 inch cube or so) meat – chicken, beef, pork, bison, lamb
  • sliced sausages (1/2 inch) – kielbasa, brats, any cooked sausage
  • shrimp, scallops, firm fleshed fish (salmon, swordfish, etc.)

Veggies:

  • any frozen vegetable
  • zucchini or summer squash, sliced
  • peppers
  • canned corn
  • mushrooms
  • fresh spinach
  • snow peas
  • chopped, canned, or cherry tomatoes
  • diced onion
  • asparagus

Starch:

  • thin sliced or frozen or canned potatoes
  • instant rice, grains
  • fresh (not dried) pasta
  • tater-tots

Seasonings:

  • anything that goes with what you are making

Flavorful liquid:

  • wine
  • stock
  • citrus juice
  • soy sauce
  • fish sauce
  • marinara sauce
  • sweet and sour sauce
  • any bottled/canned sauce
  • a bit of melted butter or oil, if desired
  • any other sauce or marinade you love

You only need 2 to 3 tablespoons of liquid to create the steaming effect and to infuse the other ingredients with flavor.

Directions:

  1. Preheat grill to 350°.  Or use  charcoal.  Cook 10-20 min directly on coals or 20-30 on grill. Requires a medium hot fire. The number of seconds you can keep your hand over the coals will tell you how hot they are. Two or three seconds is a hot fire, four or five seconds is medium hot.
  2. For each serving, assemble an individual portion of ingredients in a large piece of heavy duty foil (or two layers of regular foil) and seal.  (See below.)
  3. Label each packet carefully with marking pen or nail polish.
  4. Using tongs, place packets over indirect heat on a well-oiled grill – onion side down.
  5. Let the packets cook (essentially steam) for about 20 – 30 minutes, depending on your ingredients, turning once towards the end to ensure top products cooked but not burned.
  6. You may need more time, or you may need a little less.  Be patient.
  7. Using tongs, remove the packets and let cool slightly before serving.
  8. If you are careful, the foil covers the plate and there is no cleanup!

SECRET – don’t tell- you can cook them in the oven!

How to Make a Foil Pouch – Important!

  1. Make sure you have a flat surface to work on.
  2. Pull out a sheet of heavy foil at least 12 inches long. Minimum length to make a proper foil pouch – 12 inches. The key to making a good foil pouch is to have lots of extra foil. First off, you need it to properly construct the foil pouch. Secondly, there needs to be extra room around the contents of the pouch so heat can build up inside the pouch creating a mini-oven condition. The worst thing that can happen is the foil pouch is too tight or overfilled and it falls open as you are handling it. Don’t be responsible for ruining dinner!
  3. Place a slice of onion in the center of the foil. (It will keep meat from burning – girls are not required to eat it!)
  4. Place your food directly on the onion in the center of the foil pouch.
  5. Add other ingredients and oil and and seasonings at this point.
  6. Hold the two long edges of foil and bring together in the center above the food. If there is no apparent long edge and your piece of foil is more like a square – choose the side that is facing you to keep things simple.
  7. Fold edges down creating a small lip – about 1/2 inch along the entire length of the foil. Pinch tight to seal well.  Make to sure there is room between the food and the foil so heat can build up inside the packet.
  8. Fold lip over once more so it lays flat on top of the foil pouch. The top of the foil pouch should be nicely sealed now leaving two open “short” edges.
  9. Press one of the short edges together and fold over once to create another 1/2 inch lip.
  10. Fold again to Make sure there is plenty of extra room from the edge of the foil to the contents of the foil packet (1 ½ to 2 inches).
  11. Repeat with the other short edge.

Your foil packet should be tightly sealed on all sides and stay closed when you handle it.

Source:  Many, many Girl Scout camp outs.