Ricotta Salata with Green and Yellow Bean Salad
TOTAL TIME: 25 MIN SERVINGS: 4
**Kosher salt**
1/2 pound thin green beans
1/2 pound yellow wax beans
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons sherry vinegar
1-1/2 tablespoons minced shallots
1/2 pint cherry tomatoes, halved
3 tablespoons Niçoise olives, pitted and halved
1/4 pound ricotta salata, thinly sliced (1 cup)
**Freshly ground pepper**
Enjoy Creamy & Indulgent Carbonara Sauce
**A couple of Carbonara Sauce below . You can fine them in any sauce grocery aisle **
1 . Bring a large saucepan of salted water to a boil and fill a large bowl with ice water. Add the green beans to the saucepan and boil until just tender, about 5 minutes.
2 . Using a slotted spoon, transfer the beans to the ice water. Return the water to a boil. Add the yellow wax beans and cook until just tender, 5 to 6 minutes. Transfer to the ice water and let cool. Drain the beans and pat dry with paper towels.
3 . In a large bowl, whisk the olive oil with the vinegar and shallots. Add the beans, tomatoes, olives and half of the ricotta salata and toss; season with salt and pepper. Transfer the salad to plates, sprinkle the remaining
cheese on top and serve.
There are more different types but , I like these , more of a homemade taste.
I am 'going' on a picnic and I bringing a 'Raspberry and Fig Cobbler' that begins with the letter 'R' . I know most of you are familiar with Louise , the very gracious lady from Months of Edible Celebrations know about this on-line picnic called The Picnic Game, that Louise is hosting each June , with the final round-up on July 1st. If you would like to join the Picnic Game , hop on over to Louise's for more details .So come join me and all the lovely ladies and get a chance to taste the goodies from around the world . It's fun and a way to meet new people to form lifetime friendships .
A-- Angel Food Cake (Marjie)
B-- Basil Leaves in Caramelized Prawns (Ivy)
C-- Chicken Piccata (Mae)
D-- Darned Easy Potato Salad (Channon)
E-- Eccles Cakes filled with Leeks , Spinach and Blue Cheese (Johanna)
F-- Four of July Picnic S'more Tartlets (Barbara)
G-- Gluten-free Chocolate Steamed Cake ( Kristy)
H-- Ham Cheesy Patties (Joyce)
I-- Italian Frittata with Vegetables (Alida)
J-- Jelly Roll (Gaye)
K-- Kahlua Zucchini Chocolate Chunk Bread (Janet)
L-- Lemon Lavender Cupcakes (Inger)
M-- Meringue Roulade with Raspberries (Gloria)
N-- Nutella Rice Pudding (Edith)
O-- Old-Time Favorite Iced Red Bean Popsicles (Ivy)
P-- Pickles (Pam)
Q-- Quinoa Blueberry Mango Salad (Kathy)
R-- Raspberry and Fig Cobber (Nee)
S-- Strawberry Cheesecake Ice Cream (Gloria)
T-- Two-Ingredient Ice Cream Bread (Ivy)
U-- Un-invited Smashed Potatoes (Louise)
V-- Vegan Mango Salad (Elisabeth)
W-- Watermelon Salad (Geraldine)
X-- "Xmas Coconut Wreath Cake" (Dottie)
Y-- Yellow Squash Crustless Quiche (Chaya)
Z-- Zucchini Cake-Double Chocolate (Nellie)
Raspberry and Fig Cobbler
Yield: Makes 6 to 8 servings
2 pounds fresh figs, stemmed and cut into fourths
2 pounds fresh raspberries
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 tablespoons all-purpose flour
2 teaspoons grated fresh ginger
1 teaspoon grated lemon rind
2 (3-inch) cinnamon sticks
1 (15-ounce) package refrigerated piecrusts
1. Combine half of figs, half of raspberries, and next 6 ingredients in a saucepan, and cook, stirring occasionally, over low heat 40 minutes or until fig mixture is thickened. Stir in remaining figs and raspberries, and remove from heat. Remove and discard cinnamon sticks.
2 . Spoon half of fig mixture into a lightly greased 2-quart baking dish, reserving other half.
3 . Roll each piecrust into a 12-inch circle. Cut 1 piecrust into 1-inch strips; set aside. Place remaining piecrust on top of fig mixture in baking dish.
4 . Bake at 475° for 12 minutes.
5 . Spoon remaining fig mixture over baked crust; arrange reserved strips in a lattice design over filling.
6 . Bake 14 minutes or until golden.
Ladies and Gentlemen for your entertainment we have the Louisiana Hoe-Down-Dancers- high kicking and booty shaking for your pleasure so have a wonderful party ...so enjoy and don't forget to get a cocktail or glass of wine ... I am so bad and loving it ;-D .
Raising a glass
And making a toast
Wishing joy and health to you,
And hoping that
Your Birthday
Will be happy
All day through.
From morning till night
May your birthday be bright
And nicer than ever before
And as years come and go
May your happiness grow
And your dreams be fulfilled
Even more
Happy Birthday to Louise , John and Nee
PREP /TOTAL TIME: 1 HOUR 30 MINUTES SERVINGS: 4
3/4 pound aged white cheddar cheese, shredded
1/4 cup blanco tequila
2 Fresno chiles
1 tablespoon butter
1 onion, finely diced
1/4 cup mayonnaise
2 tablespoons chopped jarred pimientos
1 teaspoon paprika
1/4 teaspoon cayenne pepper
**sea salt**
2 15-ounce packages frozen french fries
1 . In a bowl, combine the cheese and tequila; refrigerate until the tequila is absorbed, about 30 minutes.
2 . Roast the chiles directly over a gas flame or under a preheated broiler, turning, until charred all over. Peel, seed and stem the chiles, then cut into 1/4-inch dice.
3 . In a medium skillet, melt the butter. Add the onion and cook over moderately low heat until softened, about 7 minutes. Scrape the onion into the infused cheese. Add the mayonnaise, pimientos, paprika, cayenne and chiles. Season the pimento cheese with smoked sea salt.
4 . Preheat the oven to 425°. Spread the French fries on a rimmed baking sheet in a single layer. Bake for 20 to 25 minutes, until browned and crisp. Remove the fries from the oven and preheat the broiler. Spoon the pimento cheese over the fries and broil 4 to 6 inches from the heat for 3 to 5 minutes, until the cheese is melted and browned in spots.
Serve right away.
Prep : 25 minutes + chilling Cook: 5 minutes / batch makes 20 scallop cakes (1-1/2 cups aioli sauce)
1 egg beaten
1/2 cup seasoned bread crumbs
2 tablespoons finely chopped sweet red pepper
4 garlic cloves , minced
2 tablespoons finely chopped leek (white portion only)
2 tablespoons honey mustard
1 tablespoon minced fresh thyme
1 tablespoon chopped fennel fronds
2 teaspoons salt-free lemon-pepper seasoning
1-1/2 teaspoons creole seasoning
1 pound sea scallops
COATING :
1 cup panko (Japanese) bread crumbs
4 teaspoons dried parsley flakes
2 teaspoons coarsely ground pepper
SPICY HONEY AIOLI :
1 cup mayonnaise
1/3 cup honey mustard
1 tablespoon lemon juice
1 tablespoon unsweetened apple juice
1 teaspoon paprika
1 teaspoon creole seasoning
1/2 teaspoon cajun seasoning
1/3 cup oil
1 . In a large bowl , combine the first 10 ingredients . Place scallops in a food processor ; cover and pulse until just pureed . Fold in egg mixtures .
2 . In a shallow bowl , combine the bread crumbs , parsley and pepper . Drop 2 tablespoons scallop into crumb mixture . Gently coat and shape into a 1/2-inch thick patty . Repeat with remaining mixture . Cover and refrigerate for at least 30 minutes .
3 . Meanwhile , in a small bowl , whisk mayonnaise , mustard , lemon juice , apple juice and seasonings mixture . Cover and refrigerate until serving.
4 . In a large skillet over medium heat , cook patties in oil in batches for 2 to 3 minutes on each side or until golden brown . Drain on paper towels . Serve with aioli .
This scrumptious appetizer can be prepared a day before . Cook the cakes just before serving.
Our love for you is hungry as the sea:
As turbulent, as tidal, as forlorn;
As deep with unrequited mystery;
As elemental, vast, and tempest-torn.
No mountain is more awesome and enduring;
No moon so full of passion for the light;
No garden more forbidden or alluring;
No watchman more acquainted with the night.
We've learned such love that leaves us with little pleasure,
Nor does it die from lack of recompense.
It is from birth a precious, haunted treasure,
Long buried just beyond our innocence.
It is a treasure we now offer you:
That you are loved regardless what you do.
Anyone can be a 'Father'
But it takes someone special to be a 'Daddy' like you .
Author unknown:
We Love you so much .
The awesome foursome :
Jonny , Sha , Jenny , Man Carano
2 tablespoons unsalted butter
1/2 medium sweet onion, such as Vidalia, finely chopped
1 large habanero chile, seeded and minced
3/4 cup cherry preserves, preferably sour cherry
1/3 cup fresh lime juice
1/2 cup bourbon
Salt
Freshly ground black pepper
3-1/2 pounds ribs
1 . In a medium saucepan, melt the butter. Add the chopped sweet onion and cook over moderate heat, stirring occasionally, until the onion is softened and lightly browned, about 5 minutes. Add three-fourths of the minced habanero chile and cook for 1 minute, just until softened. Scrape the onion and habanero into a blender, add the cherry preserves and lime juice and bourbon and puree until smooth. Return the cherry glaze to the saucepan and bring it to a boil over moderately high heat. Stir in the remaining minced habanero chile and season the glaze with salt and black pepper. Transfer the glaze to a small bowl.
2 . Light a grill or preheat a broiler and position a rack 8 inches from the heat source. Season the ribs all over with salt and black pepper and grill over moderately high heat, turning occasionally, until lightly charred and crispy, about 20 minutes. Alternatively, broil the ribs for about 20 minutes, turning occasionally, until they are crispy.
2 . Transfer the ribs to a large bowl and toss with one-third of the cherry glaze. Return the wings to the grill or broiler and cook, turning once, just until sticky and caramelized, about 2 minutes. Return the ribs to the bowl and toss with another one-third of the cherry glaze. Transfer the glazed ribs to a serving platter and serve with the remaining glaze on the side.
Make Ahead The cherry glaze can be refrigerated for up to 3 days. Bring to room temperature before using.
Suggested Pairing
Fresh, berry-rich Syrah from Washington state.
How do you describe the flavor of mayhaw jelly?
You could say it tastes like the South.
Mayhaws are the fruit of the thorny hawthorn tree and resemble crab apples . The tree flowers in February and March , and ripen fruit in April and May . Trees are natuarally found along river bottoms and swamps throughout the south , but can thrive on drier land as well.
Of course, one of the reasons Southerners treasure sweet-tart mayhaw jelly is the trouble it traditionally requires to get the fruit. Trees are often found in snaky, swampy areas and gathering the rosy red berries can be daunting. If you’re lucky, sometimes you’ll see people selling them by the bucketsful on the side of the road.
Makes about 6 half-pint jars
4 cups strained juice
1 box powdered pectin
5½ cups sugar
Measure juice into a large pot (about 8- to 10-quart size). Mix pectin thoroughly with juice and bring quickly to a hard, rolling boil, stirring occasionally. Add all the sugar at one time. Stir until sugar dissolves and bring again to a full rolling boil (a boil that rises to the top and cannot be stirred down). Boil hard for 1 minute and 15 seconds, stirring constantly. Remove from heat; skim off foam with a metal spoon. Pour at once into sterilized jelly jars, leaving ¼-inch headspace. Wipe jar edge with a damp towel and seal with new lids according to manufacturer’s instructions.
TIP: To obtain juice, put mayhaw fruit into a boiler and add water almost to the top of the fruit. Bring to a boil and use a potato masher to crush the berries. Strain juice through a cheesecloth-lined colander and discard fruit. Juice can be frozen for later use.
Makes 12 servings
**Vegetable oil cooking spray**
1 large firm ripe pear, preferably Bosc, peeled and cut into 3/4 -inch dice
1 large tart green apple, peeled and cut into 3/4-inch dice
6 ounces fresh or thawed frozen cranberries (1 1/2 cups)
1 cup plus 2 tablespoons sugar
2 teaspoons cinnamon
5 tablespoons unsalted butter, softened
1/3 cup low-fat (1.5%) buttermilk
2 large eggs
2 large egg whites
2 cups cake flour
2 teaspoons baking powder
1. Preheat the oven to 350°. Lightly spray a 9-by-2-inch round cake pan with cooking spray. Line the bottom with parchment or wax paper. Lightly spray the paper with cooking spray and sprinkle the sides of the pan with sugar.
2 . In a medium bowl, combine the diced pear and apple with the cranberries. Add 1 tablespoon of the sugar and the cinnamon and toss to coat.
3 . In a large bowl, beat the butter until creamy. Gradually beat in 1 cup of the sugar and the buttermilk. Beat in the eggs and egg whites until combined, then beat in the cake flour and baking powder. Stir in the fruit. Spoon the batter into the prepared cake pan and sprinkle the top with the remaining 1 tablespoon sugar.
4 . Bake the cake for about 1 hour, or until golden and a cake tester inserted in the center comes out clean. Set the pan on a rack and let cool for 20 minutes. Invert the cake onto a plate and peel off the paper. Invert the cake again onto a large plate or platter and let cool completely. (The cake can be kept, covered, at room temperature for 1 day.)
