VPWL

Curry Sauce/Dip

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This is a good basic sauce/dip that is good on chicken, fish, shrimp and lamb as a main dish.

Ingredients: 

  • ½ c mayonnaise
  • ½ c sour cream
  • 1 Tab curry powder
  • 4 Tab chopped Major Grey chutney
  • 2 tsp grated orange peel

Directions: 

  1. Mix all ingredients until smooth.
  2. Cover and refrigerate for at least 1 hr.

Serves: 1 cup+

Source: CDKitchen – what’s cooking on line, submitted by Dena, USA

Margie’s Mushrooms

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These are the same mushrooms that are on the Lamb Sliders.  They are also wonderful with a steak or just because you like mushrooms.

Ingredients:

  • 4 lbs small white or small portabella mushrooms
  • 2 Tab butter
  • 2 Tab olive oil
  • 6 cloves garlic
  • 2 c red wine
  • 4 Tab sherry
  • 4 Tab brandy
  • salt and pepper
  • pinch nutmeg.

Directions:

  1. Wash mushrooms
  2. Slice mushrooms ¼ inch thick.
  3. Heat butter and oil in heavy pan.
  4. Saute mushrooms until they are dry.
  5. Add garlic. Saute 1 minute.
  6. Add wine, sherry and brandy.
  7. Cook down to semi dry.
  8. Season with salt and pepper and a pinch of nutmeg.

Serves:  3 cups

Source: Margie, the daughter.

 

Dried Cherry and Shallot Confit

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For something different, try this on chicken or turkey.  It is the sauce from the duck breast appetizer.

Ingredients: 

  • 1 ½ c dried sour cherries (about ½ lb)
  • ½ c white wine vinegar
  • ¼ c balsamic vinegar
  • 2 c thinly sliced shallot (about ½ lb)
  • 1 c finely chopped onion
  • 2 Tab unsalted butter
  • 3 Tab sugar

Directions: 

  1. In a bowl, let the cherries soak in the 2 vinegars mixed for 30 minutes.
  2. While the cherries are soaking, cook the shallots and onion over moderatly low heat, in butter, uncovered, for 10 minutes. Stir occasionally.
  3. Add the cherries with 2 Tablespoons of the soaking liquid and simmer, uncovered, for 10 – 15 minutes, or until almost all the liquid is evaporated.
  4. Season with salt and pepper.
  5. Can be made 1 day in advance.

Serves: Makes about 2 cups

Source:  Sunset Magazine

Kalakaua Bars

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Yum!

Crust Ingredients:

  • 1 c flour
  • 3 Tab powdered sugar
  • ½ c melted butter

Crust Directions:

  1. Preheat oven to 350°.
  2. Mix powdered sugar and butter until smooth.
  3. Gradually add flour.
  4. Press into a greased 9×13 pan. Dough will be crumbly. (I used the bottom of a metal measuring cup to get it somewhat smooth.)
  5. Bake 15 minutes.

Topping Ingredients:

1 c sugar
¼ c flour
½ tsp salt
½ tsp baking powder
2 eggs, slightly beaten
1 tsp vanilla
¾ c chopped nuts – pecans, almonds, or macadamia
½ c shredded coconut
½ c maraschino cherries, cut in quarters

Topping Directions:

  1. Mix flour, sugar, salt, and baking powder.
  2. Add remaining ingredients.
  3. Pour over crust.
  4. Bake 25 minutes.
  5. Cut into 32 pieces (4 x 8)

Serves:  32 pieces

Source:  A Taste of Aloha, Junior League of Honolulu

Summer Madness

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Keep the kids out of these!!

Ingredients:

  • 1 large seedless watermelon
  • 1 c rum
  • 1 c scotch
  • toothpicks

Directions

  1. Cut watermelon in 1 inch cubes.
  2. Divide into two resealable plastic bags.
  3. Pour rum in one bag.
  4. Pour scotch in the other.
  5. Refrigerate over night, stirring occasionally.

Serves:  Take what is left to the party in 2 bowls.

Source: Boomvanger’s Cookbook, Lahaina Yacht Club

Oven-Barbecued Baby Back Ribs

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 These really work when you cannot bbq – or don’t want to mess with the whole outdoor thing.

Ingredients:

  • 4 c ketchup
  • 1 c brown sugar
  • ¼ c white vinegar
  • ¼ c minced onion
  • 1 ½ Tab minced garlic
  • 1 ½ Tab dry mustard
  • 1 Tab cayenne
  • salt and pepper
  • 8 lb baby back ribs

Directions:

  1. Preheat oven to 300°.
  2. Line baking pan with foil enough to wrap and seal ribs.
  3. In a bowl combine all ingredients except ribs to make BBQ sauce.
  4. Cut racks into individual ribs. Place in single layer in foil lined pans.
  5. Brush ribs on both sides with half the barbecue sauce.
  6. Wrap well in foil and seal.
  7. Bake 2 hours.
  8. Remove from oven and open foil.
  9. Baste top with remaining barbecue sauce and place back in oven, with foil still open, for an hour, or until sauce is nice and thick.
  10. Serve in large chaffing dish

Serves; 40 ribs

Source: Sauce by Emeril Lagasse

Directions: from Southern Plate – posted by Christy Jordan

Comments: Costco Swift Premium Back Ribs have about 40 ribs in 3 racks.

Dukkah

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Add a little Middle Eastern exotica to your meal.  Too easy!   Usually served with cubed French bread dipped in olive oil, this is also good on green salads or cooked squash or cauliflower.  I have even breaded chicken with it – nice crunchy crust.

Ingredients:

  • 6 Tab sesame seeds
  • ¼ c coriander seeds
  • 1 Tab cumin seeds
  • ¼ c roasted, salted pistachios
  • 2 Tab roasted hazelnuts
  • ½ tsp kosher salt
  • 1/8 tsp peppercorns

Directions:

  1. Toast sesame seeds in a small frying pan over medium-low heat until golden, 5 minutes.
  2. Pour into a bowl.
  3. Toast coriander and cumin seeds in pan until cumin is a shade darker, 2 to 3 minutes.
  4. Pour into bowl. Let cool.
  5. Grind seeds coarsely part at a time in a spice grinder or mortar with pistachios, hazelnuts, salt, and peppercorns.

Serves: Makes about 1 cup

Source: Sunset Magazine

Wild Mushroom Brochettes

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Baby portobello mushrooms are firmer than white mushrooms.  This recipe will work on the white ones too.

Ingredients:

  • 3 lbs baby portobello mushrooms
  • 3/4 c white wine
  • 2 Tab Worcestershire sauce
  • 1 tea dried mushrooms
  • ½ c olive oil
  • soaked bamboo skewers
  • kosher salt or other coarse salt to taste.

Directions:

  1. Combine white wine and Worcestershire sauce.
  2. Combine dried mushrooms and olive oil.
  3. Simmer over low heat until oil changes color. Cool
  4. About 45 minutes to an hour before you plan to grill, place the portobellos in a plastic bag.
  5. Add the wine Worcestershire sauce and mushroom oil over them.
  6. Let them marinate at room temperature. (Allowing them to sit in the marinade longer makes the Worcestershire flavor too pronounced.)
  7. Thread the portobellos sideways onto the skewers.
  8. Salt lightly.
  9. Broil the brochettes for 3-4 minutes per side until the mushrooms are juicy and soft.
  10. Remove from skewers.
  11. Serve in chaffing dish

Serves: Makes 60 – 70

Source: Born to Grill