Homemade Ham Stock

Click on this link to be taken to page showing you how to make ham stock:

http://www.epicurious.com/recipes/food/views/Ham-Stock-230791

Candy corn - over 100 yrs old!

Did you know candy corn is over 100 yrs old? Neither did I.

Check out more by clicking on the link below:

http://www.kitchendaily.com/read/candy-corn-history-halloween?icid=stnwsltr%7Ckitchendaily%7Cdaily

Stocks by Chef Gordon Ramsay

Why purchase stock when you can make your own? Chef Gordon Ramsay shows you how to make these basic stocks simple. Either use within 5 days or store in freezer in smaller amounts for up to 3 months.

Vegetable Stock

Yield - about 6 cups (1.5 liters)

• 3 onions, peeled and roughly chopped
• 1 leek, washed and roughly chopped
• 2 celery stalks, roughly chopped
• 6 carrots, peeled and roughly chopped
• 1 head of garlic, halved lengthwise
• 1 tsp (5 ml) white peppercorns
• 1 bay leaf
• few thyme, basil, tarragon, cilantro and parsley springs, tied together
• 3/4 cup (200 ml) dry white wine
• sea salt and black pepper

Place all items except for wine and herb bundle into a large stockpot and cover with 8 cups cold water. Bring to a boil, lower to simmer and gently simmer for 20 minutes. Remove from heat and add herb bundle and wine. Re-season with salt and black pepper. Give stock a stir and let cool completely.

Chill stock overnight before straining it. Strain through a fine strainer into a bowl.

Either use within 5 days or store in freezer in smaller amounts for up to 3 months.

Fish Stock

Yield - about 4 cups (1 liter)

• 2 tbsp olive oil
• 1 small onion, peeled and chopped
• 1/2 celery stalk, diced
• 1 small fennel bulb, chopped
• sea salt and black pepper
• 2 lbs white fish bones and trimmings (or crab or lobster shells)
• 1/3 cup dry white wine

Heat oil in a stock pot and add onion, celery, fennel and a little seasoning. Stir over medium head for 3-4 minutes or until vegetables begin to soften but not brown. Add fish bones, trimmings and wine; the pour in enough cold water to cover the ingredients. Simmer for 20 minutes, then remove from heat and let cool.

Ladle the stock through a fine strainer into a bowl.

Either use within 2 days or store in freezer in smaller amounts for up to 3 months.

Chicken Stock

Yield - about 6 cups (1.5 liters)

• 2 tbsp olive oil
• 1 carrot, peeled and chopped
• 1 onion, peeled and chopped
• 1 leek, washed and sliced
• 2 celery stalks, chopped
• 1 bay leaf
• 1 thyme sprig
• 3 garlic cloves, peeled
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 2 lb raw chicken bones
• sea salt and black pepper

Heat oil in a stock pot and add vegetables, herbs and garlic. Stir over medium head for 3-4 minutes or until vegetables are golden. Stir in tomato paste and flour and cook for another minute. Add chicken bones, and pour in enough cold water to cover the ingredients. Season lightly with salt and black pepper. Bring to a boil and skim off any scum that develops on surface. Reduce heat and let simmer for 60 minutes, then remove from heat and let cool.

Ladle the stock through a fine strainer into a bowl.

Either use within 5 days or store in freezer in smaller amounts for up to 3 months.

Optional: To make a more richer and flavorful chicken stock, try roasting the bones in the oven on 400 degrees Fahrenheit for 20 minutes before adding them to the stock. Then follow as noted.

Beef Stock

Yield - about 6 cups (1.5 liters)

• 3 lbs beef or veal marrow bones, chopped into 2-1/2" pieces
• 2 tbsp olive oil, plus extra for drizzling
• 2 carrots, peeled
• 2 onions, peeled
• 2 celery stalks
• 1 large fennel bulb, trimmed
• 3-1/2 ounces white mushrooms
• 1 tbsp tomato paste
• 1 bay leaf
• 1 thyme sprig
• 1 tsp black peppercorns

Heat oven to 425 degrees Fahrenheit. Put bones in a roasting pan and drizzle with a little olive oil. Roast for 1 hour, turning over halfway, until browned. Meanwhile, cut the carrots, onions, celery and fennel into 2-inch chunks.

Heat oil in a stock pot and add vegetables. Cook, stirring frequently, over high heat until golden. Stir in tomato paste and cook for another 2 minutes. Add browned bones, and pour in enough cold water to cover the ingredients. Add mushrooms, bay leaf, thyme and peppercorns. Simmer for 6-8 hours until stock has a deep, rich flavor.

Ladle the stock through a fine strainer into a bowl.

Either use within 5 days or store in freezer in smaller amounts for up to 3 months.

DASH Diet vs. Mediterranean Diet

An interesting read on the comparison of both diets. Worth reading.

When it comes to diets which are considered to be healthy by experts, it is no surprise that two of the top contenders are balanced, nutritious diets containing a healthy variety of foods from all the food groups.  Whilst numerous fad diets may be successful ways to lose weight, when it comes to overall health, the Mediterranean diet and Dash have been shown to have the best results.  However, is one of these diets healthier than the other or is either a great choice for good health?

What is the Mediterranean diet?

The Med diet is based on the traditional way of eating for countries on the Mediterranean coast, the people from many of which have been shown to have longer lifespans and less incidence of lifestyle diseases such as heart disease, diabetes and obesity.  High in heart healthy fats from olive oil and fish, it also involves a high intake of fruit, vegetables and nuts and often includes an attractive low to moderate intake of red wine.  The diet is low in saturated fats and is based mainly on whole foods, avoiding the majority of processed foods.

The key components of the diet include eating mainly plant based foods, whole grains, legumes and nuts, consuming healthy fats rather than trans of saturated fats by replacing foods such as butter with olive oil and using herbs and spices to flavor food rather than salt.  Red meat should be eaten only a few times a month with fish and poultry the main proteins sources.  There is also a strong emphasis on being physically active and sharing food and mealtimes.

What is the DASH diet?

The Dietary Approaches to Stop Hypertension diet, or DASH, was first created by the National Heart, Lung and Blood Institute as the ideal eating plan to lower the blood pressure.  It is not designed specifically for weight loss, however, due to the healthy nature of the diet this is often a side effect.  There are two versions of the diet, one which limits sodium intake to 2,300 mg/day and for those with certain conditions, a version limiting sodium to 1500mg/day.

The diet focuses on portion control, eating plenty of fruit and vegetables, lowering fat intake, with a specific focus on including healthy monounsaturated fats, and limiting intake of sweets and alcohol.

What are the key differences?

Whilst the two diets share many common features such as their focus on a high intake of fruit and vegetables, fish, and whole grains and a low intake of salt, there are also some key differences.  The DASH diet tends to take a more prescriptive approach, giving more specific guidelines as to serve sizes and nutrients such as sodium.  The Med diet is a more relaxed lifestyle type diet, giving recommendations for intake rather than specific guidelines for nutrients, which may suit some people.  The Med diet is also less strict when it comes to alcohol consumption and encourages less meat consumption and more a higher intake of healthy fats than the DASH diet.

Both diets are designed for overall health and well being, rather than simply as a weight loss solution and offer a wide variety of whole foods, whilst steering clear of processed foods.

Which diet is healthier?

A ranking of the best overall diets carried out by a team of experts at U.S. News and World Report saw the DASH diet come at number one with a score of 4.1 out of 5.  The ranking system took into account the effectiveness of each of the 29 reviewed diets in categories including nutritional completeness, safety, ease with which it could be followed, long and  short term weight loss, heart disease prevention and diabetes prevention and management.

In the same ranking system, the Mediterranean diet came in at number four with a score of 3.9 out of 5.  Although it was the top plant based diet and received positive reviews from the majority of experts, the higher fat levels may mean that this diet is not quite so efficient for weight loss than the DASH diet.

Although this diet evaluation saw the DASH diet come out on top in terms of health, there is no doubt that both diets represent a healthy and varied way of eating that can have numerous health benefits.  With the majority of Americans eating a large quantity of fast and processed foods as part of a diet high in unhealthy saturated fats, sugar, salt and calories, a change to either of these diets is likely to bring about an improvement in health.

When choosing a diet for health benefits, people should not only consider the expert opinion on the health benefits of a diet, but also take into account which of the diets fits in better with their personal way of eating and will be easiest to follow for them.  A diet which involves fewer changes in eating habits and is easier to adapt to is more likely to become a long term way of eating.  Cost may also be factored into the equation and should be considered when choosing an appropriate diet.

A KEY NOTE ABOUT BOTH FROM MY OPINON: The Mediterranean Diet is more like a lifestyle than a diet. It is a healthier lifestyle, combined with food, exercise and well being, wrapped up into a big and life-changing package; whereas the DASH Diet is just that - a diet.

A Guide to Winter Squash

Unsure which winter squash to use in your next dish?

Check out this link for more info:

http://www.cuesa.org/article/guide-winter-squash

Asian Vegetables

Here is a simple guide to Asian Vegetables:

http://www.cuesa.org/article/guide-asian-vegetables

Peppers - Mild or HOT?

Do you like your dish mild or HOT? Confused as to which pepper to use? Wondering which is hotter?

Check out the following link and learn more about the wonderful spicy world of peppers:

http://www.cuesa.org/article/sweet-heat

Sustainability and Food

What is sustainable when it comes to food?

Click on this link for more info -


http://www.cuesa.org/learn/sustainability/sustainable-food

When to know what is in Season?

Puzzled as to what is in season or not?

Check out this link for more info and expand your culinary dishes:

http://www.cuesa.org/eat-seasonally

Mushrooms

Did you know there are over 14,000 different varieties of Mushrooms?

Check out this article for more info on Mushrooms:

http://www.cuesa.org/food/mushrooms

19 Seasonal Fruits and Vegetables for the Falltime

How much do you know about fruits and vegetables that are plentiful during the fall time?

Well, click on the link below to learn more about what is available:

http://greatist.com/health/healthiest-fruits-and-vegetables-fall

How to become a better cook / baker at home in your own kitchen!

The key to becoming a better home cook / baker is this - learn more about where your ingredients come from and how they are made / grown. The more you know about your ingredients, the better you will become in the kitchen.

A tip from Chef Gordon Ramsay.

Mojo Pork

Emeril's Recipe: Mojo Pork (Puerto-Rican Style Roast Pork)

Ingredients -

• 1 (6- to 8-pound) bone-in pork shoulder roast, such as Boston butt or picnic roast, with skin
• 3 tablespoons lime juice
• 3 tablespoons orange juice
• 2 tablespoons salt
• 2 tablespoons minced garlic
• 2 teaspoons crushed dried oregano
• 1/2 teaspoon black pepper
• 3 tablespoons distilled white vinegar
• 2 cups water, plus more as needed
• 3 tablespoons olive oil

Directions -

1. Wash the pork shoulder roast under cool running water and pat dry. With a sharp paring knife, make 1-inch-deep incisions all over the roast. If the roast still has a thick layer of fat and skin on one side, use a sharp slicing knife to make long scores through the fat and into the meaty part of the roast in several places. The scores should penetrate the meat by at least 1/2 inch. This will be the top of your roast. (If your roast does not have any skin or exterior fat, scoring is not necessary.) Wash hands well before continuing.
2. Combine the lime juice, orange juice, salt, garlic, oregano, black pepper, vinegar, water and olive oil in a food processor and pulse to combine. Using clean hands, spread this mixture all over the roast, fat side up, rubbing it in very well. Wash hands well. Cover with plastic wrap and refrigerate overnight.
3. Remove the roast from the refrigerator and allow it to come to room temperature, from 30 minutes to 1 hour, before proceeding.
4. Position rack in center of oven and preheat the oven to 300 degrees F. Place the roast in the pan. Cover with aluminum foil and bake, undisturbed, for 4 hours. Using oven mitts or pot holders, remove the foil from the roast and continue to bake, basting occasionally with the drippings from the bottom of the pan, for 2 more hours, or until the roast is golden brown and crispy on the outside and the flesh is fork-tender. (You may need to add a bit more liquid to the pan so that the drippings do not burn before the roast is finished cooking.)
5. Using oven mitts or potholders, remove roast from the oven. Carefully transfer the roast to a platter or baking sheet and let rest for 20 minutes. Use two forks to pull the meat away from the bone into pieces. The meat should pull apart easily. Discard the bone and any excess fat.
6. Using a large spoon, skim the fat from the drippings in the bottom of the roasting pan and discard. Serve the meat with any remaining pan juices. If the juices have browned and caramelized on the pan bottom, try adding a bit of warm water and stirring to reconstitute the drippings. 

Yield 8 to 10 servings

Spicy Shrimp Crostini

 by Dirk Baeuerle, Amateur Cook

Makes – 20

Ingredients –

1/2 lb medium shrimp

1/2 medium onion, finely chopped

1 garlic clove, crushed

1/2 tsp. Crushed chili flakes

2 tbsp olive oil

1 tbsp lemon juice

salt

freshly ground black pepper

1 tbsp finely chopped parsley

1 recipe crostini

For Crostini –

Makes 20

Ingredients –

20 slices baguette, 1/2 inch thick

4 tbsp olive oil

Directions –

Preheat oven to 350 degrees F.  Place slices on a baking sheet.  Brush with olive oil. Bake until crisp and lightly golden, about 10 minutes.

Directions for Spicy Shrimp Crostini –

Combine shrimp with onion, garlic, chili, oil and lemon. Add salt and pepper to taste. Stir in parsley. Spoon on to crostini. Serve at room temperature.

TIPS –

Crostini can be made up to 2 weeks ahead. Cool completely and store in an airtight container at room temperature.

Toping can be made 1 day in advance, but add salt, pepper and parsley just before serving for the best texture and color. Store in an airtight container in the refrigerator. Top crostini up to one hour before serving.

CHEF’S NOTE – Choose a thin baguette 2-3 inches in diameter. Add a crushed clove of garlic to the oil before brushing the bread for extra flavor.

Various Smoothie Recipes

Strawberry Banana Supreme Smoothie Recipe

•    1 cup strawberry nectar or apple juice

•    1 cup milk

•    1 frozen banana

•    1 1/2 cups frozen strawberries

•    1 cup strawberry yogurt

 Pour all liquid ingredients into the blender. Add all frozen ingredients. Blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth. While the machine is running, move the stir stick around counter-clockwise to aid mixing. Serve immediately. Each recipe serves 3-5.

Orange Banana Cream Smoothie Recipe

•   1 cup milk

•   1 1/2 cups orange juice

•   1/2 tsp. Vanilla

•   1/2 frozen banana (chunks)

•   1 cup vanilla Frozen Yogurt

•   1/2 cup orange yogurt

•   3 Tbs. orange juice concentrate

Pour all liquid ingredients into the blender. Add all frozen ingredients. Blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth. While the machine is running, move the stir stick around counter-clockwise to aid mixing. Serve immediately. Each recipe serves 3-5.

Strawberry Lemon Surprise Smoothie Recipe

•    2 cups lemonade

•    2 cups frozen strawberries

•    1 cup strawberry yogurt

Pour all liquid ingredients into the blender. Add all frozen ingredients. Blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth. While the machine is running, move the stir stick around counter-clockwise to aid mixing. Serve immediately. Each recipe serves 3-5.

Peach Refresher Smoothie Recipe

•     2 cups peach nectar or apple juice

•    1 cup vanilla frozen yogurt

•    1/2 banana

•    1 cup peach yogurt

•    1 1/2 cups frozen peach slices

Pour all liquid ingredients into the blender. Add all frozen ingredients. Blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth. While the machine is running, move the stir stick around counter-clockwise to aid mixing. Serve immediately. Each recipe serves 3-5.

Pina Colada Smoothie Recipe

◦    5 Tbs. Coconut milk

◦    2 1/2 cups pineapple juice

◦    1/2 cup vanilla ice cream

◦    1/2 frozen banana (chunks)

◦    1 1/2 cups frozen pineapple chunks

Pour all liquid ingredients into the blender. Add all frozen ingredients. Blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth. While the machine is running, move the stir stick around counter-clockwise to aid mixing. Serve immediately. Each recipe serves 3-5.

Mango Tango Smoothie Recipe

◦    1 cup pineapple juice

◦    1 cup orange juice

◦    1/2 frozen banana (chunks)

◦    1 cup pineapple sherbet

◦    1 1/2 cups frozen mango slices  

 Pour all liquid ingredients into the blender. Add all frozen ingredients. Blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth. While the machine is running, move the stir stick around counter-clockwise to aid mixing. Serve immediately. Each recipe serves 3-5.

Raspberry Cream Smoothie Recipe

•    1 cup orange juice

•    1 cup raspberry yogurt

•    1 cup vanilla frozen yogurt

•    1/2 frozen banana (chunks)

•    1 1/2 cup frozen raspberries

Pour all liquid ingredients into the blender. Add all frozen ingredients. Blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth. While the machine is running, move the stir stick around counter-clockwise to aid mixing. Serve immediately. Each recipe serves 3-5.

Hawaiian Holiday Smoothie Recipe

•    1 cup passion fruit nectar

•    1 cup guava nectar

•    1 cup orange sherbet

•    4 Tbs. coconut milk

•    1/2 frozen banana in chunks

•    1/2 cup frozen strawberries

•    1/2 cup frozen mango slices

•    1 cup strawberry yogurt

Pour all liquid ingredients into the blender. Add all frozen ingredients. Blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth. While the machine is running, move the stir stick around counter-clockwise to aid mixing. Serve immediately. Each recipe serves 3-5.

Raspberry Sunrise Smoothie Recipe

◦    2 1/2 cups orange juice

◦    1 1/2 cups frozen raspberries

◦    1 cup raspberry sherbet

Pour all liquid ingredients into the blender. Add all frozen ingredients. Blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth. While the machine is running, move the stir stick around counter-clockwise to aid mixing. Serve immediately. Each recipe serves 3-5.

Apple-Peach Smoothie

•   1 fresh peach

•   1/3 cup non fat milk

•   1/4 cup of frozen apple juice concentrate

Peel 1 fresh peach. Cut it into thin slices. Put into a plastic bag with a zipper bag, laying flat. Put the plastic bag into the freezer for 1 to 2 hours.

 Take out 1/4 of the peaches and break them into pieces. Mix in a blender with 1/3 cup of milk and 1/4 cup of frozen apple juice concentrate. Cover and blend until smooth. pour into a glass, and add more peach slices.

Apricot-Nectarine Smoothie

•   1/2 nectarine

•   1 apricot

•   6 ounces light fat free peach yogurt, frozen

•   4 ounces Crystal Light or other sugar free lemonade

Put all in blender and whirl away. Pour in tall glass and enjoy.

Some favorite spice blends and recipes

Some favorite spice blends and recipes

by Dirk Baeuerle

The following is a sampling of some of my favorite recipes and spice blends. I enjoy making them for friends and family members and hope you enjoy them as much as I do.

Ever since I went to my first oriental restaurant in Huntsville, Alabama, I have had an interest in oriental and Asian food and culture. Then my mom went to Thailand a year ago and, lo and behold, I found a new fondness and curiosity in Thai Cuisine. Here now is a simple Thai Spice Blend and a simple Thai Roll-Up recipe that you can make for you alone or serve it with friends and family. For those on a low-carb diet, notice that I do not use tortilla wraps in the recipe, making them even healthier. I find that using tortilla wraps takes away the flavor of the other ingredients.

Thai Spice Blend

Yield:  about 1/2 cup

Ingredients –

4 Tbsp dried mint or 12 Tbsp freshly chopped mint

2 Tbsp dried lemon zest or 6 Tbsp fresh chopped lemon zest

4 tsp ground white pepper

2 tsp ground white pepper

2 tsp ground black pepper

2 tsp dried lemongrass

1/4 tsp ground cumin

1/2 tsp cayenne powder

Directions - Mix all ingredients and grind finely in a spice grinder or blender.

Variation – If you can’t find lemongrass, use lemon verbena leaves.

Thai Roll-Ups

Yields: 12 roll-ups

Ingredients –

1/2 lb freshly ground chicken

3 garlic cloves, minced

4-6 tbsp chicken stock

2 tbsp green onions, finely chopped

1 tbsp fresh cilantro, finely chopped

1 tbsp Thai Spice Blend

3 tbsp fresh lime juice

1 tbsp Nam Pla (fish sauce)

12 lettuce leaves, washed and drained and dry

Directions –

Heat 2 tbsp stock to boiling in a sauté pan, add chicken and garlic and stir fry.  Continue adding stock as needed until chicken is cooked. Remove from heat and thoroughly mix in onions, herbs, lime juice and Nam Pla. Spoon the mixture onto lettuce leaves, wrap up sides, and eat with the fingers.

Since I also love Island food, especially the heated variety, I created my own Jamaican spice blend. I use this whenever I want to make blackened meat dishes or when I want to make Jerk. While the spice blend itself is mild, the spice rub can get quite spicy. Give it a shot.

Spicy Jamaican Blend

Yields: about 1/2 cup

Ingredients –

6 tbsp ground allspice

3 tsp ground black pepper

1-1/2 tsp ground nutmeg

1-1/2 tsp ground cinnamon

1-1/2 tsp salt

Mix spice thoroughly. Note: For even greater flavor, use fresh nutmeg, cinnamon and black pepper and grind using a hand micro-place grater or spice mill.

Spicy Jamaican Rub

Combine 2-3/4 tbsp of the spicy Jamaican blend with 1 jalapeno pepper, cored, seeded and chopped, 1 tbsp freshly grated ginger, 2 cloves crushed garlic and 2 tbsps vegetable oil. Mix all ingredients well. Rub onto fish, beef, lamb or pork. Grill until done. Jalapeno pepper may be increased or decreased according to your taste.

Looking for saltless spice mixes? Well, look no further. Since I am cutting my salt content out or very, very low, I created these spice blends:

Dirk’s Salt-free Herb Blend

Yield: 1 cup

Ingredients –

3 dried bay leaves, broken up

4 tbsp dried oregano leaves

4 tbsp onion powder

1 tbsp dried lemon zest*

4 tsps dried marjoram

4 tsps dried basil

4 tsps ground dried savory

4 tsps garlic powder

2 tsps dried rosemary

1 tsp dried sage

1 tsp dried thyme leaves

1 tsp freshly ground black pepper

Directions – Mix all ingredients and crush to a course powder with a mortar and pestle, or put through an electric coffee mill to reduce finely enough to put into a large-holed shaker. Store extra in an airtight container.

*Note – Lemon zest is the yellow peel without the white pith. A potato peeler does the job nicely on a firm lemon. Slice thinly and dry before mixing.

Variation – Mix this blend with a stick of sweet cream, unsalted butter. Let stand in the refrigerator for a day or two for best flavor, then use on vegetables, breads, meats and fish.

Delicious on salad greens, on sliced tomatoes and cucumbers, on fish, hamburgers, meat loaves, steaks, and omelettes.

Dirk’s Saltless for Chicken

Yield: varies

Ingredients –

2 parts dried rosemary

1 part dried thyme

1 part dried marjoram

1 part dried savory

1 part dried basil

Mix the herbs and grind finely.

Rub on chicken for roasting, frying or grilling.

*Note: Parts can be  translated into teaspoons, tablespoons, or cups for a larger quantity.

Here is my version of spice blends for a simple salad dressing. I like this better than the store-bought version as this is all natural and has no added flavors or chemicals. Give it a shot and you will never go back to the store-bought version.

Dirk’s Italian Salad Seasoning Mix

Yields: about 2/3 cup

Ingredients –

1-1/2 tbsp dried oregano

1-1/2 tbsp dried basil

1-1/2 tbsp garlic salt

1-1/2 tbsp onion powder

1-1/2 tbsp kosher salt

3/4 tbsp paprika

3/4 tbsp dried dillweed

3/4 tbsp dried rosemary

1/2 tsp freshly ground black pepper

dash cayenne pepper

Combine all herbs and mix thoroughly. Store in an air-tight container.

To make an Italian dressing –

Combine 1-1/2 tbsp her mix with 1/4 cup vinegar, 2-1/2 tbsp water and 3/4 cup Light Olive Oil (not extra-virgin) in a dressing bottle or a jar with a tight-fittinig lid. Shake well. Let stand for at least 1 hour to blend flavors.

To make a marinade –

Combine 1-1/2 tbsp herb mix with 1/2 cup red wine, 2 tsps thyme, 1/2 pound sliced fresh mushrooms, and 1 large onion, sliced. Great on steak.

Dirk’s Italian Roasted Oven Potatoes

Yields: 8 servings

Ingredients –

8 medium potatoes

chopped fresh chives

chopped fresh parsley

minced clove garlic

salt and pepper, to taste

1/2 cup Dirk’s Italian Seasoning Mix

Directions –

Cube potatoes (washed with skin on). Place in a 13 by 9 inch baking pan. Sprinkle with chopped herbs. Add salt and pepper. Pour salad dressing over and gently stir to coat. Bake uncovered at 375 degrees Fahrenheit for 1 hour, or until fork tender.

Lemon-Pepper Crackers

Lemon – Pepper Crackers

Ingredients:

1 cup all-purpose flour
1 1/2 teaspoons freshly ground black pepper
2 teaspoons grated lemon rind
4 tablespoons (1/2 stick) unsalted butter, chilled and cut into small pieces
2 tablespoons sour cream
1 tablespoon fresh lemon juice
Kosher salt, for sprinkling

Directions:

To prepare the crackers: Combine the flour, pepper, lemon rind, and butter in a large bowl. Blend with fingertips or a pastry blender until the mixture resembles coarse meal. Stir in the sour cream, lemon juice, and 1 tablespoon cold water. Toss to form stiff dough. Turn out onto a floured work surface and knead briefly into a ball. Add a 1 to 2 teaspoons of cold water if the dough appears to be too stiff. Wrap the ball in plastic and refrigerate until well chilled, at least 15 minutes (The dough can be made up to a day in advance).

Preheat the oven to 400 degrees. Cut the ball in half and working with one half at a time, roll the dough out 1/16-inch thick. Use a 2-inch cookie cutter to make 16 rounds. Repeat with the other half of the dough. Transfer to an ungreased cookie sheet and sprinkle with salt. Bake in the middle of the oven for 8 to 10 minutes, or until golden. Cool on wire racks for 5 minutes before serving. Yield: 32 crackers.

Carrot Raisin Muffins

Carrot Raisin Muffins

By Dirk Baeuerle

Makes between 10-12 muffins

Preparation time – 20 minutes

Preheat oven to 400 degrees Fahrenheit

Ingredients –

1-1/2 cups all-purpose flour

2 tsps cinnamon

1-1/2 tsps baking powder

1/2 tsp baking soda

1/2 tsp salt

2 large eggs

3/4 cup granulated sugar

3/4 cup carrots, coarsely grated

1/2-cup raisins

1/3-cup milk

1/3-cup vegetable oil

Directions –

Take a 12-muffin muffin tin and line each muffin space with a paper liner. Set tin aside.

In one bowl, sift the dry ingredients – flour, cinnamon, baking powder, baking soda, salt, sugar. Stir in the raisins and carrots. Set aside.

In another bowl, add the wet ingredients – eggs, milk, oil – and mix and thoroughly combined.

Add wet ingredients to dry ingredients and mix until moistened.

Using a soup spoon or ice cream scoop, add one scoopful to each muffin space, filling spaces no more than 3/4 full.

Bake for 16-18 minutes or until golden brown.

Simple Marinated & Grilled Vegetables and Scallops

One of my best and simplest summertime creations!

Serves 3 people

Ingredients:

3 medium squash

3 medium zucchini

1 medium red bell pepper

1 medium green bell pepper

1 whole clove garlic

1 medium onion (your choice of type)

1-1/2 lb fresh sea scallops

1/2 cup Extra Virgin Olive Oil (divided into 3 parts)

3 tsp freshly ground black pepper (divided into 3 parts)

2 tsp sea salt (divided into 3 parts)

Herbs:

For Vegetables:

1 tsp dried thyme (divided into 2 parts)

1 tsp dried marjoram (divided into 2 parts)

1 tsp basil (divided into 2 parts)

For Scallops:

4 stalks lemon thyme

3 small fresh basil leaves

4 tbsp key lime juice

Other items needed:

3 1-gallon size zip bags

6 wooden skewers soaked in water

Aluminum grill pan with holes in bottom

Preparation:

Wash squash, zucchini and bell peppers. Cut ends off squash and zucchini, then cut these lengthwise and set aside. Core bell peppers and rinse. Cut into quarter pieces and set aside. Peel onion, and cut into ¼-thick slices and set aside. Take Garlic clove and cut off top, leaving rest whole.  Place scallops in a medium bowl and cover with saran wrap; place in refrigerator.

Marinade Steps:

Lay out 3 zip lock gallon size bags.

Bag Number 1: Place sliced squash. Add 1 part extra virgin olive oil, 1 part ground black pepper, 1 part sea salt, 1 part Herb mix for vegetables. Remove as much air as possible; then zip close bag. Mix thoroughly trying not to break slices.

Bag Number 2: Place sliced zucchini. Add 1 part extra virgin olive oil, 1 part ground black pepper, 1 part sea salt, 1 part Herb mix for vegetables. Remove as much air as possible; then zip close bag. Mix thoroughly trying not to break slices.

Bag Number 3: Place garlic clove, bell pepper quarters, onion rings. Add 1 part extra virgin olive oil, 1 part ground black pepper, 1 part sea salt, 1 part Herb mix for vegetables. Remove as much air as possible; then zip close bag. Mix thoroughly trying not to break slices.

Scallops Bowl: Add 4 stalks lemon thyme, 3 small fresh basil leaves, 4 tbsp key lime juice. Season with sea salt and freshly ground black pepper. Mix carefully, making sure not to break scallops.

Minimum marinade time for vegetables is 15 minutes; scallops – 10 minutes.

Soak wooden skewers during marinating  time.

Grilling:

Preheat grill using both burners.

While grill is preheated, divide sea scallops evenly on wooden skewers, keeping remaining marinade.

Turn down heat on right burner to low. Turn down heat on left burner to medium-low.

Place Bag number 3 ingredients into grill pan and place on grill. Stir every 5 minutes.

On right side of grill, place sliced vegetables (from bags 1 and 2) down perpendicular to grill grate. Turn over after 3-4 minutes, or when grill marks appear on side facing flame. Repeat with other side. As these slices get done grilling, place in a ceramic or corning ware dish and cover with aluminum foil to keep warm. Continue cooking rest of vegetable slices.

When all vegetable slices are done, the vegetables in the grill pan should also be done. Garlic clove, although it may appear a little burned, will also be soft and caramelized and ready for removal. Place these items in same dish as you do the vegetable slices.

Now turn right burner to medium-low. Place wooden skewers on grill diagonally and close grill lid. Grill 2 minutes on one side, the turn over to other side. Baste with left-over marinade. Scallops are done when they turn from a soft, opaque white to a firm white.

Place skewers on serving plate.

Meal is delicious with a chilled light white wine. For those that don’t drink, you can serve ice-cold unsweet tea over ice, or cold water over ice flavored with a slice of lemon or lime or orange.

Cherries Galore!

Pitting Cherries

If you don’t have a cherry pitter, you don’t need to buy one. Try this sweet and inexpensive way to pit cherries:

Remove stems from cherries. Hold a cherry, stem side up, resting on the top of a clean, empty beer or soda bottle. Using the blunt end of a chopstick or a heavy-duty drinking straw, push the pit through the cherry. Repeat with remaining cherries. The pits end up inside the bottle for easy cleanup.

*Note: to avoid staining your hands and clothing: wear rubber gloves and an apron as you pit the cherries.

Some cherry recipes for you:

Northwest Cherry Bounce

(Serve this special concoction in small cordial glasses.)

Prep:    20 minutes

Stand: 14 days

Yield:   About 2 cups

Ingredients:

4 cups fresh sweet cherries

½ cup sugar

3 inches stick cinnamon

2 cups vodka

Directions:

1.      In a large jar with a lid, combine cherries, sugar, and cinnamon. Add vodka. Cover jar; let stand for 14 days.

2.      Every day for the 14 days, turn and gently shake or swirl the liquid in the jar.

3.      After 14 days, pour mixture through a fine-mesh sieve into a medium jar; discard solids. Store strained liquid, covered, in the refrigerator for up to 1 year.

========================================================================

Pickled Sweet Cherries

Prep:    25 minutes

Cook:   15 minutes

Chill:    1 week

Yield:   (32) 1/4-cup servings

Ingredients:

8 cups fresh sweet cherries

2 fresh thyme sprigs

2 bay leaves

1 cup red wine vinegar

½ cup packed brown sugar

1 tsp salt

6 whole black peppercorns

4 whole cloves

Directions:

1.      Pack cherries, thyme sprigs, and bay leaves into (2) 1-quart canning jars.

2.      In a medium saucepan, combine the water, vinegar, brown sugar, salt, peppercorns and cloves. Bring to boiling; stirring to dissolve brown sugar. Reduce heat. Simmer, uncovered, for 15 minutes. Cool.

3.      Pour vinegar mixture over cherries in jars, leaving a ½-inch headspace. Cover jars with metal lids; screw on bands. Chill pickled cherries in refrigerator for at least 1 week before serving.

========================================================================

Pork Tenderloin Stuffed with Cherries and Gorgonzola

Prep Time:       25 minutes

Grill:                30 minutes

Stand:              10 minutes

Yield:               4 servings

Ingredients:

(1) 14 to 18-ounce pork tenderloin

1 cup crumbled gorgonzola cheese

1 cup fresh pitted sweet cherries

¼ cup chopped green onions

Salt

Ground black pepper

Directions:

1.      Trim fat from meat. Make a lengthwise cut down the center of the meat, cutting almost thru the other side. Spread open. Place meat between two pieces of plastic wrap. Using the flat side of meat mallet, pound meat lightly from center to edges until meat is about ½ inch thick. Remove plastic wrap.

2.      For filling, in a small bowl, stir together cheese, cherries and onions.

3.      Spread filling over the meat to within ½ inch of the edges. Starting from a long side, roll up the meat. Tie at 2-inch intervals with 100% cotton kitchen string. Sprinkle meat with salt and pepper.

4.      For a charcoal grill, arrange hot coals around a drip pan. Test for medium-hot heat above the pan. Place meat on grill rack over drip pan. Cover and grill for 30-35 minutes or until an instant-read thermometer inserted in meat registers 155 degrees F. (For a gas grill, pre-heat grill. Reduce heat to medium-high. Adjust for indirect cooking. Place meat on a rack in a roasting pan; place pan on grill. Grill as above.)

5.      Remove meat from grill. Cover loosely with foil; let stand for 10 minutes. Remove and discard string. Slice meat. Makes 4 servings.

========================================================================

Sweet Cherry Sangria

Prep Time:       20 minutes

Chill Time:       24 hours

Yield:               10-12 servings

Ingredients:

(2) 750-millimeter bottles red wine or rose wine

1 cup brandy

1 cup unsweetened cherry juice

1 cup freshly squeezed orange juice

½ cup simple syrup (Recipe below)

¼ cup kirsh or other cherry brandy

¼ cup orange liquor

2 cups fresh pitted sweet cherries

2 oranges, halved lengthwise and sliced

Ice cubes

Directions:

1.      In an extra-large pitcher, combine all ingredients expect for cherries and orange slices. Stir to mix well.

2.      Add cherries and orange slices. Stir to mix.

3.      Cover and chill for at least 24 hours. Serve over ice.

Simple Syrup:

In a small saucepan, combine ½ cup sugar and ½ cup water. Cook and stir over medium heat until sugar is dissolved. Cool syrup completely before using.

========================================================================

Sweet Cherry – Bourbon Barbeque Sauce

Prep Time:       20 minutes

Cook Time:      30 minutes

Yield:               about 1-1/2 cups

Ingredients:

1/3 cup finely chopped onion (1 small)

2 cloves garlic, minced

1 tbsp olive oil

2 cups fresh pitted sweet cherries, chopped

½ cup bourbon

¼ cup chili sauce

2 tbsp Worcestershire sauce

1 tbsp molasses

1 tbsp cider vinegar

2 tsp Dijon-style mustard

1 tsp salt

½ tsp ground black pepper

Directions:

1.      In a medium saucepan; cook onion and garlic in hot oil over medium heat for 5 minutes or until onion is tender. Stir in cherries, bourbon, chili sauce, Worcestershire sauce, molasses, vinegar, mustard, salt and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for about 30 minutes or until mixture reaches desired consistency, stirring occasionally.

2.      Brush sauce on beef, pork, or poultry during the last 10 minutes of grilling.

========================================================================

Northwest Cherry Sorbet

Prep Time:       15 minutes

Freeze:             1 hour

Yield:               6 servings

Ingredients:

1 cup sugar

1 cup water

1 tbsp lemon juice

¼ tsp almond extract

4 cups frozen pitted sweet cherries

Fresh mint sprigs (optional)

Directions:

1.      In a medium bowl, combine sugar, water, lemon juice, and almond extract; stirring until most of the sugar is dissolved. Cover and freezes for 1 hour.

2.      Place the grater attachment on a food processor. With processor running push frozen cherries through the grater. Immediately stir in grated cherries into lemon mixture.

3.      Serve immediately. Or transfer the slushy mixture to an airtight container. Cover and freeze about 1 hour or until firm. If desired, garnish each serving with mint.