August 2008

 

Pineapple Salsa
Broadcast date 8/04/08

1 fresh pineapple, peeled, cored, coarsely chopped
(about 3½ cups)
1 red bell pepper, seeded, coarsely chopped
2 jalapeno chilies, seeds and ribs removed, coarsely chopped
1 garlic clove, minced
½ red onion, coarsely chopped
¼ c packed fresh cilantro or parsley
2 T lime juice
salt and pepper

Working in two batches, pulse pineapple, bell pepper, jalapenos, garlic onion and cilantro in a food processor or blender until chopped to a salsa-like consistency.
Stir in lime juice, salt and pepper to taste.
Serve with your favorite chips.



German Chocolate Brownies
Broadcast date 8/05/08 

1 box German chocolate cake mix
1 c butter, melted and divided
1 large egg
1 8-oz pkg cream cheese, softened
2 large eggs
1 t vanilla extract
1 1-lb box confectioners’ sugar
1 c sweetened flaked coconut
1 c chopped pecans

In a large bowl, combine cake mix, ½ c melted butter and 1 egg. Beat at low speed with an electric mixer until combined. Press evenly into bottom of lightly greased 13x9x2 pan and set aside.
In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Beat in eggs and vanilla. Gradually beat in confectioners’ sugar until smooth. Add remaining butter, beating at low speed until combined. Stir in coconut and pecans. Pour over cake mix layer, spreading evenly.
Bake at 350 for 45 minutes (the center should remain slightly gooey). Remove from oven. Cool completely before cutting into squares.



Balsamic Roasted Onions
Broadcast date 8/06/08 

6 large red onions
¼ c olive oil
6 T butter
3 T sugar
6 T balsamic vinegar
1 T chopped fresh parsley

Position 1 rack in the center and 1 rack in the bottom third of oven. Preheat to 500. Line two large baking sheets with foil.
Cut onions into ¾” wedges. Place in a medium bowl and toss with olive oil. Arrange onions on baking sheets. Sprinkle with salt and pepper. Roast until the onions are brown and tender, rotating the pans in the oven and turning the onions once, about 45 minutes.
While the onions are baking, melt the butter in a heavy saucepan over med-high heat. Add the sugar and stir until the sugar is dissolved. Remove from heat. Add the vinegar. Return to the heat. Simmer until mixture thickens slightly, about 2 minutes.
Arrange onions on a platter. Drizzle glaze over the top and sprinkle with fresh parsley.
(The onions and glaze can be made 1 day ahead. Cool and cover separately and chill. Rewarm the onions in a 375 oven for about 15 minutes. Stir the glaze over low heat to re-warm.) 10 servings.



Banana Split Ice Cream
Broadcast date 8/07/08
 
2½ c sugar
1 6-oz pkg cherry-flavored gelatin
2 c boiling water
4 c half-and-half
4 c heavy whipping cream
1 20-oz can crushed pineapple, drained
2 c mashed bananas
¼ c fresh lemon juice
1 12-oz bag miniature chocolate morsels
1 c hopped honey-roasted peanuts
Garnish: whipped cream, slice bananas, chocolate syrup, maraschino cherry

In a large bowl, combine sugar and gelatin; add boiling water, stirring until gelatin and sugar dissolve. Cover and chill for 1 hour. Stir in half-and-half and cream.
In a medium bowl, combine pineapple, bananas and lemon juice. Stir in chocolate and peanuts; add pineapple mixture to gelatin mixture, stirring to combine. Pour mixture into container of an electric ice cream freezer. Freeze according to manufacturer’s instructions. Spoon ice cream into a freezer-safe container and freeze for at least 4 hours for a firmer texture. Garnish, if desired. Makes about 6 quarts.



Grilled Peach Cobbler
Broadcast date 8/08/08
 
8 peaches, peeled, pitted and halved
1 11.3-oz can peach nectar
¼ c peach schnapps
½ c butter
2 c biscuit mix
2 c sugar
1½ c half-and-half
Ice cream

In a large resealable plastic bag, combine peaches, nectar and schnapps. Seal bag and marinate for 1 hour. Remove peaches from marinade, reserving marinade. Grill peaches over med-high heat (350-400) for 5 minutes per side. Slice peaches lengthwise; set aside.
Preheat oven to 350. Place butter in a 13x9 baking dish. Place dish in oven until butter is melted. In a medium bowl, combine biscuit mix, sugar and half-and-half. Pour batter into baking dish over butter. Arrange peaches on top of batter. Do not stir peaches. Pour reserved marinade over top of peaches. Bake for 55-60 minutes or until lightly browned. Serve warm with ice cream.


Banana Split Ice Cream Dessert
Broadcast date 8/11/08 

1½ c heavy whipping cream
1½ c half-and-half
2/3 c sugar
3 egg yolks, lightly beaten
1 t vanilla extract
½ c chopped banana
½ c chopped roasted peanuts
½ c toasted coconut
½ c chopped maraschino cherries
½ c mini semisweet chocolate morsels
1 recipe Brownie Crust (see below)
Garnish: hot fudge topping, sliced bananas, whipped cream, peanuts, maraschino cherries

In a heavy 3-quart saucepan, combine whipping cream, half-and-half and sugar. Bring to a simmer over medium heat; do not boil.
In a medium bowl, combine egg yolks and vanilla. Add 1 cup hot cream mixture to egg mixture, stirring until well blended. Whisking constantly, gradually add egg mixture to remaining hot cream mixture. Return to medium heat and cook for 6-7 minutes or until mixture coats the back of a spoon. Remove from heat and cool for 10 minutes. Cover and chill for at least 4 hours.
To chilled mixture, add banana, peanuts, coconut, cherries and chocolate morsels, stirring to combine. Pour mixture into a gel-type countertop freezer. Freeze according to manufacturer’s instructions. Spread ice cream evenly over Brownie Crust. Cover and freeze for 4 hours to overnight. Garnish, if desired.

Brownie Crust
6 1-oz squares semisweet chocolate
6 T sugar
½ c sugar
2 large eggs, lightly beaten
2 T all-purpose flour
Preheat oven to 300. Spray a 9” square springform pan with nonstick cooking spray.
In a medium bowl, combine chocolate and butter. Microwave on high in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1½ minutes total). Add sugar, eggs and flour, whisking to combine. Pour mixture into prepared pan. Bake for 14 minutes. Let cool in pan completely.



Beef Fillets with Orange Cream
Broadcast date 08/12/08 

4 6-to-8 oz. beef tenderloin steaks
½ t cracked pepper, optional
1 c whipping cream
2 T orange marmalade
1 to 2 T prepared horseradish
Garnish: orange rind curls

Sprinkle steaks with cracked pepper, if desired. Grill, covered with grill lid, over med-high heat (350 to 400) 4-6 minutes on each side or to desired degree of doneness.
Bring whipping cream, marmalade and horseradish to a boil in a skillet over med-high heat, stirring constantly; reduce heat and simmer, stirring often, 5 minutes or until thickened. Serve immediately with steaks.


Bada Bada Bing Cherries
Broadcast date 8/13/08 

1 c Bing cherry juice
½ c sweet sherry
3 3-oz pkgs cherry gelatin
1 c sugar
3 c orange juice
2 14-oz cans Bing cherries, pitted, drained
Sour Cream Coconut Dressing (see below)

Heat the cherry juice and sherry in a small saucepan. Combine with gelatin and sugar in bowl and stir until dissolved. Stir in orange juice. Chill until cold, about 30 minutes. Stir in cherries. Pour into large ring-mold or 9x13 dish. Chill until set. Unmold the gelatin onto a serving plate. Fill the center with Sour Cream Coconut dressing or serve in a separate dish.

Sour Cream Coconut Dressing
1 c sour cream
½ c mayonnaise
1 c shredded coconut
½ c confectioners’ sugar
2 T Grand Marnier
Combine the first four ingredients in a bowl and mix well. Stir in the Grand Marnier. Chill until serving time.



Bombay Chicken Wings
Broadcast date 8/14/08 

2½ lb chicken wing drummettes (24 pieces)
1 t curry powder
½ t ground turmeric
2 T soy sauce
2 T vegetable oil
2 T green onion, minced
2 cloves garlic, minced
1/8 t black pepper
Sprigs of cilantro for garnish

In a large bowl, mix all ingredients except chicken wings and cilantro to make marinade. Add chicken wings, making sure all pieces are coated well with mixture; cover and refrigerate for at least 1 hour.
Drain chicken wings; place in single layer on a foil-lined jelly-roll pan. Bake 25 minutes until golden brown. Arrange on platter surrounding a bowl of your favorite dressing or dip.



Chutney Cheese Ball
Broadcast date 8/15/08 

12 oz cream cheese
3 T sour cream
½ c chopped peanuts
½ c chopped green onions
½ c currants
1 t curry powder
Coconut
Chutney

Using an electric mixer, mix cream cheese, sour cream and curry together until creamed. Stir in currants, peanuts and onions. Tightly wrap mixture into ball with plastic wrap. Chill at least 2 hours or overnight. Unwrap ball and roll in coconut. Top with your favorite bottled chutney.


Classic Baked Beans
Broadcast date 8/18/08 

4 strips thick-sliced bacon, diced
1 c minced onion
2 15-oz cans pinto beans, drained, rinsed
1 15-oz can crushed tomatoes
½ c ketschup
½ c brown sugar
3 T Worcestershire sauce
3 T prepared yellow mustard
2 t Tabasco, or to taste
2-3 slices rye bread, pulsed in food processor

Sauté bacon in a cast iron skillet over med heat until crisp, about 8 minutes. Drain on paper towel; pour off all but 1 tablespoon of drippings from skillet. Sweat onion in drippings until soft, about 5 minutes.
Add next 7 ingredients, mix well, then top with bread crumbs and bake at 400 until bubbly, about 20 minutes. (Beans may also be baked in individual serving dishes.) Makes about 5½ cups.



Coconut Caramel Nut Pie
Broadcast date 8/19/08
 
4 T butter
½ c chopped pecans
7 oz pkg flake coconut
8 oz cream cheese, softened
16 oz Cool Whip
A jar of caramel ice cream topping
14 oz sweetened condensed milk
2 8” prepared graham cracker pie shells

Melt butter in large skillet. Add coconut and chopped pecans. Cook until golden brown, stirring frequently. Set aside.
Beat cream cheese and sweetened condensed milk together until smooth. Fold in Cool Whip.
To assemble: layer with ¼ cream cheese mixture in each pie shell. Drizzle with ¼ of caramel sauce. Sprinkle with ¼ coconut pecan mixture. Repeat layers. Freeze. Set out 5-10 minutes before serving. Makes two 8” pies.


Country-Smoke Bacon Dressing
Broadcast date 08/20/08 

1 lb. smoked bacon, sliced
1 medium onion, finely diced
1 t finely chopped garlic
1½ c mayonnaise
1 c half-and-half
1 T spicy brown mustard
2 T honey
4 T cider vinegar
2 T chopped fresh parsley
1 T minced scallions, green part only

In a large, heavy frying pan, cook the bacon over med heat. Just when the bacon starts to crisp, about 6-8 minutes, add the onion and garlic and continue to cook another 3-5 minutes. Drain off fat and allow to cool about 15 minutes.
In a large bowl, combine the mayonnaise and remaining ingredients; stir until well-blended. Season to taste with salt and freshly-ground pepper.
Refrigerate, covered, for a minimum of 4 hours before serving. Makes about 3½ cups.



Crispy Ginger & Garlic Asian Turkey Lettuce Wraps with Cucumber Dipping Sauce
Broadcast date 8/21/08 

½ c finely chopped carrot
½ c water
1 20-oz. pkg lean ground turkey
1 c shiitake mushrooms, chopped
1 c water chestnuts, drained, chopped
3 garlic cloves, minced
2 T minced fresh ginger
1/3 c teriyaki sauce
3 T creamy peanut butter
1 T sesame oil
1 T rice vinegar
¼ c hoisin sauce
½ c green onions, sliced
1 head iceberg lettuce, separated into leaves
Cucumber dipping sauce (see below)

Cook carrots and ½ c water in a large nonstick skillet over high heat stirring occasionally, 3-5 minutes, or until carrots are softened and water is evaporated. Remove from skillet and set aside.
Reduce heat to medium. Cook turkey in skillet about 5 minutes, stirring until turkey crumbles and is no longer pink. Add carrots, mushrooms and the next 8 ingredients. Increase heat to med-high and cook, stirring constantly, 4 minutes. Add green onions and cook, stirring constantly, 1 minute. Spoon mixture evenly onto lettuce leaves, add more hoisin sauce, if desired; roll up and serve.

Cucumber Dipping Sauce
½ c water
¼ c sugar
¼ c rice wine vinegar
1 T plum sauce
¼ t dried crushed red pepper
pinch of salt
½ c cucumber, finely chopped
1 T fresh cilantro, chopped
1 T fresh mint leaves, chopped
Combine first 6 ingredients in a small saucepan. Bring to a boil; reduce heat and simmer 3 minutes. Remove from heat; cool. Stir in cucumber, cilantro and mint.



Elvis Has Left the Building Coleslaw
Broadcast date 8/22/08 

1 med head green cabbage, cored and finely chopped
1 jalapeno chili, seeded and minced
1 carrot, peeled and shredded
1 small onion, peeled and shredded
2 t salt
¼ c yellow mustard
¼ chili sauce
¼ c mayonnaise
¼ c sour cream
¼ cider vinegar
1 t celery seed
2/3 c packed light brown sugar

Toss cabbage, jalapeno, carrot, onion and salt in colander set over medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage mixture under cold water, drain, dry well with paper towels and transfer to large bowl.
Bring remaining ingredients to boil in saucepan over med heat. Pour over cabbage and toss to coat. Cover with plastic wrap and refrigerate 1 hour or overnight. Serves 8-10.

Green Bean, Grape and Pasta Toss
Broadcast date 8/25/08 

1 c chopped pecans
8 bacon slices
1 lb. thin fresh green beans, trimmed, cut in half
1 8-oz pkg penne pasta, cooked al dente
1 c mayonnaise
1/3 c sugar
1/3 c red wine vinegar
1 t salt
2 c seedless red grapes, halved
1/3 c diced red onion

Preheat oven to 350. Arrange pecans in a single layer on a baking sheet and bake for 5-7 minutes or until lightly toasted and fragrant. Set aside.
Cook bacon in large skillet over med-high heat 5-7 minutes or until crisp; remove bacon and drain on paper towels. Crumble bacon; set aside.
Cook beans in boiling salted water to cover for 5 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process.
Whisk together the mayonnaise, sugar, vinegar and salt in a large bowl; add pecans, green beans, pasta, grapes and onion, stirring to coat. Season with salt to taste. Cover and chill 3 hours; stir in bacon just before serving.



Two recipes --
Broadcast date 8/26/08

Green Goddess Potato Salad
¼ c Kosher salt
5 lb red potatoes, peeled and cut into 1” cubes
1 c mayonnaise
1 c sour cream
1 c finely chopped green onion
1 c (or more) finely chopped flat-leaf parsley
¼ c finely minced tarragon
2 T white wine vinegar
2 T lime juice
Freshly ground black pepper

Fill an 8-qt stockpot halfway with water, add salt; bring to boil over high heat. Add potatoes and cook until fork-tender, about 9 minutes. Drain and rinse under cold water to cool.
Mix next 7 ingredients in a large bowl. Season with salt and pepper. Add potatoes and toss to coat. Cover and chill in the fridge at least 1 hour before serving.


White Gazpacho
3 medium tomatoes
½ c finely diced yellow onion
2 T (or more) finely chopped fresh cilantro
2 T white wine vinegar
4 medium cucumbers, peeled, seeded, cut into large dice
2 small jalapeno chilies, seeded and finely diced
2 cloves garlic, peeled and minced
1 c vegetable broth
2 c plain yogurt

Cut the cores from the tomatoes and discard. Slice the tomatoes in half crosswise and press them into a strainer set over a bowl to catch the tomato water. Tap the strainer to get every drop. Discard seeds. Dice the tomatoes finely; transfer to the bowl with the tomato water. Add the onion, cilantro and vinegar; toss. Season to taste with kosher salt and freshly ground black pepper; refrigerate.
Pulse the cucumbers, chilies, garlic, vegetable broth and yogurt in a food processor until smooth. Season again with salt and pepper. Chill 30 minutes. Top each bowl (makes 8) with tomato mixture.

 

 

 

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