 In just a few weeks we will officially start to celebrate summer but the barbecue grill will be fired up long before then as it's never really out of use here in California. Recently, while looking for ideas for a local wine pairing dinner, I came across this recipe for grilled rib eye steak on a Food and Wine magazine web page. I love the addition of chipotle powder in the rub mixture as it lends a mild smokiness to the steak. The lime butter was a bit surprising to me. On chicken maybe, but steak? OMG YES! This is the best flavor combination—unexpected but oh so welcome to my grilled dinner anytime. Pair this with a Malbec or Tempranillo. Let the sun shine in! Spice Rubbed Rib Eye Steaks 1 1/2 t sweet paprika 1 1/2 t ground cumin 1 1/2 t chipotle powder 1 1/2 t kosher salt Two, 16-ounce, 1-inch thick, boneless rib eye steaks Combine the salt, paprika, cumin and chipotle powder and rub the mixture all over the steaks. Let sit for a couple of hours out of the refrigerator. Get a bbq ready and grill the steaks over moderately high heat, turning once, until slightly charred and medium-rare, about 10-12 minutes. Transfer the steaks to a platter and slather with the lime butter. Let the steaks rest for 5-6 minutes before serving. Lime-Garlic Butter 4 T unsalted butter, softened 1 small garlic clove, minced finely grated zest of 1 lime 1 tablespoon fresh lime juice Kosher salt In a small bowl, combine the butter, garlic, lime zest, lime juice and a pinch of salt. Keep at room temp until the steaks are done.   The spring weather is entirely unpredictable this month. Last week and again today it turned cold, rainy and damp. I wanted some soup, but not the heavy soups of winter. Something lighter but still soothing and comforting, maybe with chicken and rice like I had as a child. Ta-dah! This soup fits the bill perfectly. Leeks, fresh peas and carrots signal spring and the lemon zest, lemon juice and basil keep it tangy and fresh. What a wonderful, tasty, springtime bowlful of bliss. Lemon-y Chicken Soup with Basil, Veggies + Rice 2 T butter 2 T olive oil 1 leek, quartered, sliced 1 onion, diced 2 carrots, peeled and diced small 2 cloves garlic, chopped salt and black pepper 1 t herbs de Provence 1 cup fresh English peas (or frozen peas) 1 cup zucchini, small dice 1 small head of broccoli, sectioned into small pieces 8 cups chicken stock 2 cooked chicken breasts, shredded or cubed (I poached mine in some chicken stock in the microwave for about 10 minutes, covered, or you can use rotisserie chicken for convenience) 2 T lemon zest 2 T fresh lemon juice 2 cups cooked white rice, or more to your liking 1/4 cup chopped, fresh basil leaves Melt the oil and the butter in a large soup pot over medium heat. Add in the leeks, onions, carrots, and sweat for about 3-5 minutes until slightly tender and the leeks are becoming translucent. Add the garlic and a pinch or two of salt and pepper, and the herbs de Provence; stir to combine. Next, add the chicken stock, and bring to a gentle simmer; cover partially with a lid, and cook for about 15-20 minutes, or until carrots are tender. Turn the heat off; add the peas, the zucchini, the broccoli, chicken breast, the lemon zest and juice; stir to combine, and allow the peas and zucchini to become crisp-tender and bright green in the hot stock, about 3-4 minutes; check to see if additional salt or pepper is needed. Stir in the rice and the basil. Serve hot with more lemon and basil if desired. This soup freezes well. Makes enough for about 12 servings.  In Texas, where I grew up, the state fair is legendary. In fact, it's so famous that in 1962 Rodgers and Hammerstein made a musical about it called State Fair. I have always loved a good fair with the stuffed monkeys on a wand, the Ferris Wheel, felt hats with your name magically embroidered on in minutes, and of course CORN DOGS! Here in Calaveras County we also have a legendary county fair called the Jumping Frog Jubilee, made famous by Mark Twain's short story about the "celebrated jumping frog." Every third week in May people come from all over and bring or borrow a frog. They then compete to see how far they can get their frog to jump, hoping to be the next big winner. The Frog Jump is great, but the first thing I look for every year is the food trailer with the hand dipped corn dogs—none of those frozen, inauthentic ones for me! I am 'old school' about these crunchy, tasty dogs and eat mine with a side of mustard. They are also good with catsup if you must. See you out at the fair! Miniature Corn Dogs 40 miniature sausages or cut regular hot dogs into thirds 1 cup cornmeal 3/4 cup flour 1 1/2 t kosher salt 3/4 t baking powder 1/4 t baking soda 1/4 t cayenne 2 T plus 1 t sugar 1 1/4 cups buttermilk 3 T water Mix the dry ingredients together. Mix the buttermilk and water together in a separate, larger bowl. Add the dry ingredients and stir. Mixture will be lumpy. Set aside to rest for 10 minutes. In a high sided 8 qt pot, heat 4 cups of veggie oil to 375 degrees (use a candy thermometer). Stick each sausage with a 4" skewer or a toothpick. Make sure you leave enough sticking out to grab on to. Give the batter a stir and transfer into a smaller, deeper container if easier. Dip each sausage into the batter and holding the toothpick end, drop into the oil, frying only 3 at a time. Turn with a slotted spoon until golden. Transfer to a sheet pan lined with paper towels. Serve with mustard and catsup or whatever your favorite condiment is. Makes 40.  I love the month of May! The signs of spring are all around us and the weather is warm, but not too hot yet. Among my family and friends, May has a lot of birthday and anniversary celebrations—and then there is, of course, Mother's Day! I am fortunate to still have my mother in my life. She lives a couple of hours away and I try to spend a few nights with her each month. My mother is a wonderful woman but she has a weakness—she has a scary sweet tooth. She and her roommate Pearl are devout cookie, candy, cake, brownie and ice cream aficionados...it's everywhere in their house! Candy dishes in the living room, baskets of deliciousness on the kitchen counter and always ice cream in the freezer. Every time I stay with her I have to be on my guard. I am making this scrumptious lemon cake to take to my mother this weekend because she loves desserts and because lemon is her favorite flavor. Although this desert travels well, I imagine it won't last long—none of the sweets in their house ever do. Happy Mother's Day! Lemon Buttermilk Cake* 1/2 pound (2 sticks) unsalted butter, at room temperature 2 1/2 cups granulated sugar, divided 4 large eggs, at room temperature 1/3 c grated lemon zest (6 to 8 large lemons) 3 c flour 1/2 t baking powder 1/2 t baking soda 1 t kosher salt 3/4 c freshly squeezed lemon juice, divided 3/4 c buttermilk, at room temperature 1 t pure vanilla extract For the glaze: 2 c confectioners' sugar, sifted 3 1/2 T freshly squeezed lemon juice Preheat the oven to 350 degrees. Grease and flour two (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, then add the lemon zest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Pour the batter into the pans and smooth the tops. Bake for 45 minutes to 1 hour or until a cake tester comes out clean. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. Let the cakes cool for 10 minutes then remove the cakes from the pan and set them on a rack set over a sheet pan; spoon the lemon syrup over the cakes. Allow the cakes to cool completely. For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides. Note: I did not do the final glaze on the cake pictured above because I served it with my lemon curd. If you get my blog in your email or follow me on FB, you will see the cake with the glaze there.  I often talk about my friends Peter and Tari, who live in Puerto Vallarta, Mexico. I credit them with a lot of my culinary education and creative ideas. This dish is one of their inventions. Lining the pan with tortillas lends the familiar corn masa flavor that is indicative of Mexican cuisine—and is much easier and faster than making pie dough, as one does for a traditional quiche. This recipe can be used for one whole quiche made in a 10" pie plate or individual ramekins, which are handy for a brunch or lunch buffet. For a whole quiche, use a 10" pie plate and line the bottom with the tortillas, overlapping them. When cool, cut it into wedges. If you are celebrating Cinco de Mayo this weekend and need an easy app to bring to a party, buy 4-inch tortillas (street taco size) and place them in a muffin tin. Any way you make it, this quiche is la bomba! Mexican Quiche in a Tortilla Crust 2 T unsalted butter 6 green onions, chopped 1 zucchini squash, split into quarters lengthwise and sliced 3/4 c of corn, fresh from the cob or frozen 9 large eggs 1/2 t Mexican oregano 1/2 c whipping cream 3 T mild, canned green chiles dash of hot sauce, Tabasco or whatever you like 1 c hot pepper jack cheese, cheddar or plain jack work well too 1/2 t kosher salt 1/4 t pepper freshly ground 1/4 c parmesan cheese for sprinkling on top 6 six inch corn tortillas nonstick vegetable spray for ramekins Preheat oven to 350 degrees. Melt the butter in a medium pan and sauté the green onions until soft, about 5 minutes, add the zucchini and cook for another 5 minutes until the zucchini is softened. Turn the heat to low and add the corn tossing to combine all ingredients. Cook for a few more minutes, turn off and let cool a bit. In a medium bowl, whisk together the eggs, oregano, cream, chiles, tabasco, hot pepper jack, salt and pepper. Add the cooled veggie mix and stir well. Spray sides and bottom of six ramekins (4″) with non-stick spray. Warm the tortillas in the microwave for 20-30 seconds, just until soft enough to mold into the ramekins pressing the bottom and sides to form a crust. It’s ok if they crack a little, the filling will get into the cracks and be fine. With a cup measure, add the filling to the tortilla lined ramekins. Top with the Parmesan cheese. Place the ramekins onto a baking sheet and bake for 25-30 minutes or until the tops are puffed and brown. Remove from oven and allow to set for 3-5 minutes. With a fork, loosen each quiche around the edges and transfer to plates or a serving platter. Top with sour cream, salsa, chopped cilantro or just serve plain, either way they are delicious. |
Cheers!As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical. Categories
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"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"
—Thanks, Melody Archives
September 2020
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