A Different Twist for Labor Day : Chicken With Curry-Coconut

TOTAL TIME: 3 HOURS  +  OVERNIGHT MARINATING
SERVINGS: 20

1             head of garlic, cloves peeled and coarsely chopped
6             serrano chiles, seeded and chopped
3             tablespoons sugar
2             tablespoons ground coriander
1             tablespoon turmeric
1             tablespoon curry powder
1             teaspoon salt
1/3          cup Asian fish sauce
5             3-pound chickens, backbones removed, chickens cut into 8 pieces each

                                Salt

                          freshly ground pepper

1            14-ounce can coconut milk

 

1 .  In a food processor, combine the garlic, serranos, sugar, coriander, turmeric, curry powder and salt. Pulse to mix. Add the fish sauce and process to a paste, about 30 seconds. Transfer the spice paste to a medium bowl.

2 .  Season the chicken with salt and pepper and rub the pieces with 6 tablespoons of the spice paste. Transfer the chicken parts to 4 large, sturdy resealable plastic bags. Whisk the coconut milk into the remaining spice paste in the bowl. Pour the spiced coconut milk into the bags of chicken; gently squeeze out the air in the bags and seal. Turn the bags to coat the  chicken thoroughly. Set the bags on a baking sheet and refrigerate overnight.

4 .   Preheat the oven to 400°. Remove the chicken from the bags; discard the marinade. Arrange the chicken on 3 large, rimmed baking sheets, skin side up, keeping all of the breast pieces together on the same sheet. Season with salt and pepper. Roast the chicken in batches until browned and an instant-read thermometer inserted in the thickest part of the meat registers 165°, about 25 minutes for white meat; and 35 to 40 minutes for dark meat. If oven space allows, roast two sheets at once: increase the cooking time by 10 minutes for both the white and dark meat. Remove the chicken from the oven and let rest while you roast the rest.

TIP:

Shortly before serving, light a grill. Grill the chicken skin side down over moderate heat until heated through and the skin is crisp. Transfer the chicken to a platter and serve.

 

Pairing : Ferrari Carano Sangiovese

Medium-bodied red wine, with luscious fruit berry flavors. Ferrari-Carano's mountain grown Sangiovese has a deep richness and earthiness that is complemented by full-bodied foods with moderately robust flavors.

Flavor Profile:
Duck, pork, lamb, beef, turkey, roast chicken, grilled tuna, salmon, mushroom, pepper, tomato-based pasta sauces, dark berry fruits, fig, cinnamon, clove, walnut, chestnut, thyme, mint, oregano, rosemary, aged cheeses.

Turkey & Sausage Meatloaf

Makes 12 servings (2 meatloaves)

Meatloaf gets a makeover with this meal! Serve it on cheese toast with a chunky red sauce and top it off with fresh mozzarella.

1            pound ground turkey
1            pound ground pork sausage
1/2         pound grated mozzarella cheese 
1            sleeve multigrain saltine crackers, crushed
1            (15-oz.) can tomato sauce
1            green bell pepper, diced
1/2         cup diced red onion
2            large eggs, lightly beaten

Chunky Red Sauce (recipe below)

　
Chunky Red Sauce:           Makes about 3 cups:

1            (26-oz.) jar vegetable spaghetti sauce
1            (14.5-oz.) can fire-roasted diced tomatoes
2            teaspoons dried Italian seasoning
1/4         teaspoon pepper  

1.       Stir together all ingredients in a large saucepan over medium heat. Cook, stirring frequently, 15 minutes or until thoroughly heated.

1 (14.5-oz.) can diced tomatoes may be substituted.

I used Ragu Garden Combination Pasta Sauce and Hunt's Fire Roasted Diced Tomatoes.

1.             Preheat oven to 425°. Line bottom and sides of 2 (8- x 4-inch) loaf pans with aluminum foil, allowing 2 to 3 inches to extend over sides; fold foil down around sides of pan. Lightly grease foil.
2.             Gently combine first 7 ingredients in a medium bowl. Shape mixture into 2 loaves. Place meatloaves in prepared pans.
3.            Bake at 425° for 50 minutes or until a meat thermometer inserted into thickest portion registers 160°. Let stand 10 minutes. Remove meatloaves from pans, using foil sides as handles. Serve with Chunky Red Sauce.

*Ground chuck or lean ground beef may be substituted.

TIP:
If serving 1 meatloaf, let remaining cooked meatloaf stand until completely cool (about 30 minutes). Wrap tightly in plastic wrap and aluminum foil, and place in a large zip-top plastic bag. Store in refrigerator 2 to 3 days or freeze up to 1 month.

Lets go back , When the Living Was Easy ... Lemon Ice Box Pie ..

                                      Serves: 8
                             Lemon Icebox Pie :

1                 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2                large egg yolks
1/2            cup fresh squeezed lemon juice
1-2            teaspoon  lemon zest
graham cracker crust (ready made)
           **Meringue recipe below**

Lemon Meringue Pie :

1              9" pie shell baked

                   For the Filling:

1-1/2              cups sugar
1/3                 cup cornstarch
1-1/2              cups water
3                    egg yolks - slightly beaten
3                    tablespoons butter
1/4                 cup lemon juice
1                    tablespoon  lemon rind

                    For the Meringue:

2-3                  egg whites
1/4                  teaspoon  cream of tartar
6                     tablespoons  confectioners sugar
1/2                  teaspoon  flavoring if desired

　
                   For the Icebox pie:

1 .      In a mixing bowl, whisk by hand the condensed milk, egg yolks, lemon juice and zest until smooth. Evenly distribute into graham cracker crust. Top with meringue and bake at 325° for 15 minutes or until lightly browned.

                For the Lemon Meringue pie:
Begin by making the filling.

1           Mix the sugar and cornstarch in a saucepan over medium heat. Gradually stir in the water. Bring to a boil stirring constantly until mixture thickens.
2 .        Slowly stir 1/2 of the hot mixture into the beaten eggs. Then add the egg mixture back into the saucepan. Bring to a boil and stir for one more minute. Remove from heat and continue stirring until smooth. Blend in butter, lemon juice, and lemon rind.
3 .        Pour into baked shell.

                    For the meringue:
1.         Beat the egg whites with cream of tartar until frothy. Gradually beat in the sugar, a little at a time. Continue beating until stiff and glossy. Do not under beat. Beat until sugar is dissolved. Beat in flavoring.
2.          Pile meringue onto hot pie filling, being careful to seal the meringue onto the edge of the crust to prevent shrinking and weeping. Swirl or pull up points for decorative top. Bake in a 400° oven for 8 - 10 minutes until delicately browned.

TIP :
The nutritional information is for the Icebox Pie. The Meringue Pie has 5 more calories and 2 more grams of fat per slice.

Source:
Eagle Brand Label and Betty Crocker Cookbook this recipe has been around since the 1940s ... it's on the  Eagle Brand Label
. This recipe  has  been in family  for  years  and  I'm sure  lot of  you have it  . So treat  yourself  to some  tang  goodness .

Spicy Roast Duck

PREP / TOTAL TIME: 2 HOURS 45 MINUTES
SERVINGS: 4

DUCK:
1/4            cup Dijon mustard
1/2            tablespoon water
1/2            tablespoon ancho chile powder
5               garlic cloves, minced
3               tablespoons finely chopped sage
3               tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1              4 to 6-pound duck
2              tablespoons pickled jalapeño peppers, sliced, plus 1/4 cup of the brine strained into a spray bottle
2              tablespoons chopped parsley
1              tablespoon fresh lemon juice
2              tablespoons unsalted butter

Topping :
2              garlic cloves, smashed
2              tablespoons extra-virgin olive oil
1              cup fresh bread crumbs
Finely grated zest of 1 lemon
1              tablespoon chopped parsley
1/4           teaspoon cayenne
Salt

1 .        Preheat the oven to 350°. In a blender, puree the Dijon mustard, water, chile powder, half of the garlic, 1 tablespoon of the sage, 1/2 teaspoon of the oil and 1/2 teaspoon each of salt and pepper. Place the duck breast side up in an ovenproof skillet; coat with the mixture.
2 .       Bake the duck for 1 hour and 20 minutes, or until cooked through. Spray the duck with the jalapeño brine; bake for 10 more minutes. Let rest for 10 minutes.
3 .       In a skillet, cook the jalapeños, parsley, lemon juice, the remaining garlic and the remaining sage in the butter and remaining oil over moderate heat until fragrant.
4 .       In a skillet, brown the garlic in the oil over moderate heat; discard the garlic. Add the bread crumbs, zest, parsley and cayenne and stir until the crumbs are crisp. Season with salt.
5 .      Top the duck  with the jalapeño butter, sprinkle with the crumbs and serve.

Suggested Pairing :
Fruity, full-bodied Chardonnay, such as one from California's Ferrari  Carano wines

Grilled Chicken Wings with Chimichurri Sauce

                              Make 4 servings
Chimichurri sauce (recipe below)

2           garlic cloves, minced
1/2        shallot, minced
5           1/2 tablespoons finely chopped Italian parsley
1           tablespoon finely chopped oregano
1           tablespoon good-quality red wine vinegar
2           tablespoons extra virgin olive oil
½          teaspoon salt
¼          teaspoon sugar
¼          teaspoon red pepper flakes
12         whole chicken wings
2           tablespoons olive oil
2           teaspoons salt, or to taste
2           teaspoons pepper, or to taste

Chimichurri Sauce:

Mix together all of the ingredients and allow the sauce to sit at room temperature for a minimum of one hour to allow the flavors of the sauce to develop.

1 . Preheat a gas grill to medium heat. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

2 . Brush the chicken with oil and season well with salt and pepper. Grill the chicken over direct heat until marked, about four minutes on each side. Move the chicken to the cooler part of the grill and continue to grill over indirect medium heat until the desired doneness is achieved.

3 . Allow to rest briefly before serving, Serve with the chimichurri sauce         

10 fresh ways to dress corn on the cob

Fresh corn on the cob , I want to share these different combinations with you . It first appeared in our daily newspaper and I tried them all , plus adding some heat to some . Try them , you will love them .

It’s hard to improve on the delicious simplicity of summer-perfect corn on the cob slathered with butter and sprinkled with salt.

But we figured we’d give it a try anyway. And we quickly learned fresh corn is a splendid foundation on which all manner of flavor combinations can be built, from sweet (check out the toasted marshmallow masterpiece) to savory (bacon, anyone?) to spicy (chili lime!). So use our this as a starting point and see how many directions you can go with your corn.

1 .   Blue cheese chive butter: Mash together 4 tablespoons softened butter with 4 tablespoons crumbled blue cheese. Stir in 2 tablespoons finely chopped chives and ½ teaspoon ground black pepper. Spread on hot corn on the cob.

2 .   Old Bay boil: Bring a large pot of water to a boil. Season heavily with Old Bay Seasoning. Boil husked ears of corn until tender, about 5 minutes. Serve with butter and an additional sprinkle of Old Bay.

3 .   Spreadable bacon: Cook 1 slice of bacon per ear of corn. In a food processor, crumble the bacon and process until finely chopped. Add 1 tablespoon of butter per ear, a pinch of salt and black pepper, and ½ teaspoon balsamic vinegar. Spread on hot corn on the cob.

4 .   Herb vinaigrette: In a small bowl, whisk together 1 tablespoon Dijon mustard, 3 tablespoons red wine vinegar, a hefty pinch of salt and black pepper, 3 tablespoons olive oil and 2 tablespoons chopped fresh thyme. Drizzle over the corn.

5 .   Toasted almond and tarragon: Spread ½ cup ground almonds on a rimmed baking sheet. Bake at 350 degrees until golden and toasted, about 8 minutes. Allow to cool. Mix in 2 tablespoons finely chopped fresh tarragon and ¼ teaspoon kosher salt. Coat each hot ear of corn with butter, then roll in the almond-tarragon mixture.

6 .   Toasted marshmallow: Husk 6 ears of corn, skewer with long skewers, and coat lightly with cooking spray. Grill over medium-high until tender and lightly charred, turning frequently. Spread each ear of corn with a couple tablespoons of marshmallow spread. Turn the grill flame up (or use a campfire) and toast the marshmallow on all sides.

7 .   Smoked feta and pepper: Finely crumble ½ cup smoked feta cheese. Mix in 2 tablespoons finely chopped pickled jalapeno peppers. Coat each hot ear of corn with butter, then roll in the cheese and pepper mixture.

8 .  Jerk grilled: Whisk together 1 tablespoon water and 2 tablespoons molasses. Using a pastry brush, lightly coat 4 ears of corn with the molasses mixture. Sprinkle all over with purchased or homemade jerk seasoning. Grill over indirect heat on well-oiled grates until tender.

9 .   Chili lime: Spread cooked ears of corn on a platter. Sprinkle with fresh lime juice, finely grated lime zest, ground cumin, minced serrano chili and salt.

10 .  Saffron and olive cream: Mix 2 tablespoons minced Kalamata olives, 2 tablespoons minced green olives, a pinch of saffron and a pinch of black pepper into ¼ cup mascarpone cheese. Spread over hot corn on the cob.

Thanx   Shreveport  Times

Sweet Potato Pie Bread Pudding with Bourbon-Pecan Hard Sauce

ACTIVE: 40 MIN TOTAL TIME: 1 HR 45 MIN SERVINGS: 2 "pies" or 16 servings

1              stick plus 3 tablespoons unsalted butter, softened, plus melted butter for brushing
1              pound challah bread, cut into 1-inch cubes
1              2-pound butternut squash
1-1/4       cups sugar, plus more for sprinkling
4              large eggs
3              cups whole milk
1              14-ounce can sweet potato pureed in blender
1-1/2       teaspoons ground cinnamon
1/2           teaspoon freshly grated nutmeg
1/4           teaspoon ground cloves
1/2           teaspoon kosher salt
2              cups confectioners’ sugar
2              tablespoons bourbon
1/2           cup chopped toasted pecans

1 .      Preheat the oven to 375°. Butter two 9-inch, deep-dish glass or ceramic pie plates. Spread the challah on a large baking sheet and toast for about 5 minutes, until lightly golden.
2 .      Cut the neck from the butternut squash. Peel it and cut it lengthwise into two 3/4-inch-thick slabs. Very thinly slice the slabs into long, thin strips on a mandoline. Peel, seed and cut all of the remaining squash into 1/2-inch dice.
3 .      In a very large nonstick skillet, melt 3 tablespoons of the butter. Add the diced squash and cook over high heat until lightly browned in spots, about 3 minutes. Add 1/4 cup of the sugar and cook, stirring occasionally, until just tender and glossy, about 3 minutes longer. Let cool.
4 .      In a large bowl, whisk the remaining 1 cup of sugar with the eggs, milk, sweet potato, cinnamon, nutmeg, cloves and salt. Add the sautéed squash and the challah and gently toss to combine. Spoon the mixture into the buttered pie plates and top each with a loose lattice pattern of the squash strips. Brush the strips with butter and sprinkle with sugar. Cover with parchment and bake for 30 minutes. Uncover and bake for 30 minutes longer, until the tops are golden and the puddings are set. Let the puddings rest for 15 minutes.
5 .     In a bowl, whisk the remaining butter with the confectioners’ sugar, bourbon and pecans. Serve the pudding with the sauce.

Make ahead :
The bread puddings can be covered and refrigerated overnight. Rewarm at 300° for about 15 minutes before serving.

Suggested Pairing Smooth, dried cherry–scented tawny port: Fonseca 10-Year.

TIP :
These creamy sweet potato bread puddings are baked in pie dishes so they’re like a hybrid dessert; the lattice top is actually made of strips of butternut squash.
　

Cajun Tilapia Courtbouillon

Prep: 1 hour 30 minutes ... Cook : 1 hour ... Makes 4 to 6 servings

2             red bell peppers
2             green bell peppers
2             poblano peppers
1             jalapeno pepper
3             medium tomatoes
1             whole head garlic
5             tablespoons vegetable oil, divided
2             tablespoons butter
1             large onion, diced (about 1 cup)
6             medium cloves garlic, chopped (about 1/4 cup)
2             cups fish or seafood stock ( I used Kitchen Basics brand)
1/2          cup red wine vinegar
**Hot sauce, to taste**
**Salt, to taste **
**Freshly ground pepper, to taste **
1/4           cup fresh mint leaves
1/4           cup fresh parsley
4              green onions, sliced
1/2           teaspoon lemon juice
1              cup all-purpose flour
1              cup self-rising white cornmeal mix
2              pounds small catfish fillets
**Hot cooked rice**

1 .         Preheat broiler. Broil peppers and tomatoes on a foil-lined baking sheet 5 inches from heat, with oven door partially open, about 5 minutes on each side or until blistered. Place in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Open bag, and allow to cool. Peel peppers and tomatoes; remove and discard seeds and stems from peppers.
2.         Reduce oven temperature to 400º. Cut off pointed end of garlic head; place on a piece of aluminum foil, and drizzle with 1 tablespoon oil. Fold foil to seal. Bake at 1 hour; remove and allow to cool. Squeeze pulp from garlic cloves, and place in a food processor with peeled peppers and tomatoes. Pulse until roughly chopped and a chunky consistency.
3.          Melt butter in a large saucepan over medium heat. Add onion, and cook until soft and just beginning to brown, about 8 minutes. Add chopped raw garlic, and cook 1 minute more. Stir in chopped pepper mixture.
4.         Add stock and vinegar, and bring to a low boil. Simmer, uncovered, 30 minutes or until sauce has a thick, stew-like consistency. Season with hot sauce, salt, and pepper. Stir in mint and next 3 ingredients.
5.         Combine flour and cornmeal in a shallow dish. Season catfish with salt and pepper, and dredge in cornmeal mixture, pressing to adhere. Heat remaining 4 tablespoons oil in a large skillet over high heat, and fry catfish in batches, 3 minutes per side or until cooked through. Transfer to a paper towel-lined baking sheet, and place in a 200º oven to keep warm.
6.        Place rice on a large serving platter. Remove fish from oven, and arrange on top of rice. Spoon sauce over fish and serve remaining sauce alongside. Season with salt, pepper, and hot sauce to taste.

TIP : Use the freshest local ingredients available and making ingredients like boudin and andouille sausage the old-fashioned way in the back of the restaurant. Unlike its French ancestor, a light broth used for poaching, a Cajun-style courtbouillon is a thick sort of fish stew, here made even more delicious by frying the fish first.

Cajun Trout Po'Boys with Pickle Remoulade

                                     
TOTAL TIME: 50 MIN ....SERVINGS: 8

Pickle Remoulade:
1                    cup mayonnaise
1/4                 cup minced celery
1                    small shallot, minced
1                    garlic clove, minced
2                    tablespoons Creole mustard
2                    tablespoons sweet pickle relish
2                    tablespoons chopped drained capers
2                    tablespoons chopped flat-leaf parsley

Po'Boys:
1                    cup cornmeal
1                    cup panko (Japanese bread crumbs), crushed
1/2                 cup all-purpose flour, plus more for dusting
1                    teaspoon salt
1/2                 teaspoon cayenne pepper
1/2                 teaspoon garlic powder
1/2                 teaspoon onion powder
1/4                 teaspoon dried thyme
1/4                 teaspoon dried sage
1/4                 teaspoon ground ginger
1/4                 teaspoon ground cumin
3 large eggs
8                   5-ounce skinless trout fillets
***Vegetable oil, for frying ***
8                   Italian subs, split
***Shredded romaine, for serving ***

1 .                  In a bowl, combine all of the ingredients.
2 .                  In a pie plate, whisk the cornmeal, panko, 1/2 cup of flour, the salt, cayenne, garlic powder, onion powder, thyme, sage, ginger and cumin. In another pie plate, beat the eggs. Dust the catfish with flour, then dip in the beaten egg; coat in the panko mixture, pressing the crumbs to help them adhere. Transfer the fish to a baking sheet.
3 .                In a skillet, heat 1/4 inch of vegetable oil. Fry the catfish in 2 batches over moderately high heat, turning once, until the crust is golden and crisp and the fish is cooked through, 4 minutes. Drain the fish on paper towels.
4 .              Spread the rolls with the remoulade. Top with the fried fish and romaine and serve.

Suggested Pairing:
Zippy Pinot Grigio.

Pork Salad , Cucumber with Honey Mustard Dressing

MAKES  SERVINGS: 4
Starting with cooked pork—leftovers, perhaps, (or a store-bought rotisserie chicken)—keeps the preparation time short. If you want just chicken salad with no greens, skip the lettuce; double the chicken, cucumber, bell pepper, onion, and tarragon; and toss them with the dressing.

2           tablespoons lime juice (from about 1 lime)
1           tablespoon mayonnaise
1           teaspoons honey mustard
1/2        teaspoon salt
1/4        teaspoon fresh-ground black pepper
1/2        cup olive oil
2           cups diced cooked pork (or chicken)
1           cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
1          red bell pepper, cut into 1/4-inch dice
2          tablespoons minced red onion
1          large mango, peeled and sliced (optional)
2          teaspoons chopped fresh tarragon, chives, or basil
1/2       pound mixed salad greens (about 4 quarts)

1.    In a large glass or stainless-steel bowl, whisk together the lime juice, mayonnaise, mustard, salt, and black pepper. Add the oil slowly, whisking.
2 .   In a medium glass or stainless-steel bowl, toss the chicken, cucumber, bell pepper, onion, mango, and tarragon with half the dressing. Toss the greens into the remaining dressing. Put the greens on plates and top with the chicken salad.


TIPS:
The skin of a ripe mango is yellow and red, and its flesh yields to gentle pressure. If you purchase a mango that is under ripe (green and firm), put it in a paper bag and keep it at room temperature to ripen. Once the mango is ripe, you can refrigerate it for a couple of days before using.

Suggested Pairing :
Very often, ripe Rieslings from Germany's warm Pfalz region taste of tropical fruits, including mangoes. This, along with their racy acidity, relatively light body, and low alcohol, makes them delightful sidekicks for cool summer salads.