Mi Casa es Su Casa Salsa
(My House is Your House Salsa)
Broadcast date 12/01/08
20 oz can crushed pineapple with juice
2 T chopped cilantro
2 T lime juice
1 small red bell pepper, chopped
1 small red onion, chopped
2 T canned, chopped jalapenos
Mix all ingredients, cover and refrigerate at least 1 hour to blend flavors. Serve with tortilla chips. May also be served over burritos, pork chops or chicken.
Serves 8-12.
Old-Fashioned Vanilla Ice Cream
Broadcast date 12/02/08
3 egg yolks
2 c heavy cream
1 c whole milk
¾ c sugar
1½ t vanilla extract
Pinch of salt
Whisk yolks in a large bowl. Heat cream, milk and sugar in saucepan over medium-low heat until streaming, stirring occasionally, about 4 minutes. Temper ½ cup cream mixture into yolks, then whisk yolks into remaining cream mixture.
Cook custard over medium-low heat, stirring occasionally until thickened, about 3 minutes; add vanilla and salt. Return mixture to a bowl and cool in an ice bath for 8 minutes. Remove bowl from ice bath, cover with plastic wrap and chill custard at least 4 hours or overnight. Churn in an ice cream maker according to to manufacturer’s instructions. Makes 1 quart.
Parmesan Onion Rings with
Roasted Red Pepper Dipping Sauce
Broadcast date 12/03/08
Vegetable Oil for frying
1½ c all-purpose flour
2 t baking powder
1½ t seasoned salt
¾ c freshly grated Parmigiano-Reggiano cheese
1½ c milk
2 T vegetable oil
1 large egg, separated
2 large yellow onions, sliced to ¼-inch thickness
1 recipe Roasted Red Pepper Sauce (below)
In a large Dutch oven, pour oil to a depth of 4 inches; heat to 360 degrees.
In a large bowl, combine flour, baking powder, seasoned salt and cheese.
In a separate bowl, combine milk, 2 tablespoons oil and egg yolk. Add milk mixture to flour mixture, whisking to combine.
In a separate small bowl, beat egg white at high speed until soft peaks form. Add egg white to flour mixture, stirring until smooth.
In batches, dip sliced onions into batter, let excess batter drip off slightly, and fry 2-3 minutes or until golden brown. Drain on paper towels. Serve with dipping sauce (recipe follows).
Roasted Red Pepper Dipping Sauce
1 12-oz jar roasted red peppers, well-drained
½ c sour cream
½ c mayonnaise
½ t seasoned salt
¼ t freshly ground black pepper
¼ t garlic powder
¼ t ground red pepper
Combine all ingredients in a food processor and process until smooth. Cover and chill.
Snickers Pie
Broadcast date 12/04/08
4 king-size (2.07 oz each) Snickers bars
½ c creamy peanut butter
1½ T half-and-half
4 c heavy whipping cream, divided
½ c sugar
1 chocolate graham-cracker crust (recipe follows)
½ c confectioners’ sugar
Garnish: chocolate syrup and chopped Snickers bar
In a medium microwave-safe bowl, combine Snickers bars, peanut butter and half-and-half. Microwave on high in 30-second intervals until melted, about 2 minutes total. Cool mixture for 5 minutes.
In a medium bowl, combine 2 cups cream and sugar. Beat at high speed with an electric mixer until stiff peaks form. Fold whipped-cream mixture into Snickers mixture. Pour into crust. Freeze for 4-6 hours.
In a medium bowl, combine remaining 2 cups cream and confectioners’ sugar. Beat at high speed with electric mixer until stiff peaks form. Top pie with whipped cream. Drizzle with your favorite chocolate syrup and top with additional chopped candy bar, if desired.
Chocolate Graham-Cracker Crust
The easy way is to buy a ready-made crust … or
1-2/3 c chocolate graham cracker crumbs
¼ c sugar
¼ c butter, melted
1 egg white, lightly beaten
Preheat oven to 375. In a medium bowl, combine crumbs, sugar, butter and egg white. Press crumb mixture into a 9” deep-dish pie plate. Bake for 8 minutes. Cool completely before filling.
Key Lime Coconut Snowballs
Broadcast date 12/05/08
1 c graham cracker crumbs
5-6 T fat-free sweetened, condensed milk
1½ t Key lime rind, grated*
2 T fresh Key lime juice*
1 t vanilla extract
1-1/3 c shredded, unsweetened coconut, divided**
1 ¼ c powdered sugar
Combine first 5 ingredients in a medium bowl. Add 2/3 cup coconut and beat with a mixer at med speed for 1 minute or until no longer grainy. Add sugar ¼ cup at a time, beating until well combined. Cover and chill 20 minutes.
Shape crumb mixture into 24 balls, about 1 teaspoon each. Place remaining 2/3 cup coconut in a shallow bowl and roll balls in coconut.
Refrigerate balls in an airtight container for up to one week.
*use regular limes if Key limes aren’t available.
**unsweetened coconut is often labeled “desiccated” or “pulverized” and is often sold in health-food stores.
Turtle Trifle
Broadcast date 12/08/08
8 oz mascarpone cheese (or cream cheese), softened
1½ c whipping cream
1½ t vanilla extract
1 frozen pecan pie (2 lb) thawed and cut into pieces
1/3 c chocolate fudge topping
1/3 c caramel topping
½ c chopped pecans, toasted
Beat mascarpone cheese, whipping cream and vanilla in a large bowl at med speed with electric stand mixer, using the whisk attachment for a few minutes or until smooth and firm.
Place half of pie cubes in bottom of a 4-qt tall, clear glass bowl. Spread half of whipped mixture over pie cubes, drizzle with half each of fudge and caramel toppings. Sprinkle with half of pecans; repeat layers.
Cover and chill at least 1 hour or up to 8 hours.
Walk in the Park Snappy Cheesecake
Broadcast date 12/09/08
½ c finely crushed saltine crackers
5 T freshly grated Parmesan cheese
1 T butter, melted
32 oz cream cheese
½ c whipping cream
4 eggs
6 c Parmesan cheese, freshly grated (or a combo of your favorite cheeses: Jack, Cheddar, Parmesan, etc.)
½ c Swiss cheese
1/3 c snipped green onions
¼ t cracked black pepper
Crackers and/or toasted baguette slices
Preheat oven to 300. Butter a 9” spring-form pan and set aside. In a small bowl, stir together crushed crackers, 5 T Parmesan cheese and melted butter. Sprinkle about ¾ of the mixture into the pan, pressing mixture on the bottom and up the sides of the pan. Chill.
In a large bowl, beat the whipping cream and cream cheese with an electric stand mixer on med speed until smooth. Add eggs until combined. Stir in Parmesan cheese, Swiss cheese, green onions and pepper until smooth. Pour the filling into the chilled crust, spreading evenly. Sprinkle remaining crumb mixture on top.
Bake at 300 for 1-3/4 hours. Transfer the pan to a wire rack and cool for 15 minutes. Using a knife or a narrow spatula, carefully loosen the cheesecake sides from the pan. Remove pan sides and let cool 30 minutes more. Cut into wedges and serve with crackers. Yield: 25 to 30 servings.
Watermelon Salad with Watermelon Vinaigrette
Broadcast date 12/10/08
1 bag (6 oz) baby spinach leaves, stems removed
4 c watermelon, seeded and diced
2 ripe avocados, diced
½ c thinly sliced red onion
¼ c crumbled feta cheese
1 recipe Watermelon Vinaigrette (recipe follows)
Toasted pine nuts for garnish
Divide the spinach, watermelon, avocado, red onion and cheese evenly among four salad plates. Divide with Vinaigrette just before serving. Garnish with toasted pine nuts, if desired.
Watermelon Vinaigrette
1 c fresh watermelon juice (about 2 cups seeded and diced watermelon, pureed and strained)
3 T balsamic vinegar
½ t salt
¼ t pepper
¾ c extra light olive oil
In the container of an electric blender, combine all ingredients except oil; process until blended. With blender running, add oil in a slow, steady stream; process until blended. Cover and chill.
Watermelon Sorbet
Broadcast date 12/11/08
2 c sugar
1 c water
6 c seeded and diced watermelon
½ c fresh lime juice
2 T lime zest
¼ t salt
In a small saucepan, combine sugar and water over med-high heat, stirring constantly. Bring mixture to a boil; reduce heat to low and simmer for 3-4 minutes, stirring constantly. Remove from heat and cool completely.
In the work bowl of a food processor, puree the watermelon until smooth. Strain juice through a fine-mesh strainer, pressing solids; discard solids.
In a medium bowl, combine sugar mixture, watermelon juice, lime juice, lime zest and salt. Cover; chill for 4 hours to overnight. Pour mixture into a gel-type countertop freezer. Freeze according to manufacturer’s instructions. Transfer to an airtight containers. Freeze for 4 hours to overnight.
Tex-Mex Burgers
Broadcast date 12/12/08
1½ lb ground beef (85% lean), broken up
2 t minced canned chipotle chilies in adobo sauce
½ t ground cumin
Salt & Pepper
1 T vegetable oil
4 thick slices deli pepper Jack cheese
1 small red onion, thinly sliced
1 poblano chile (or green bell pepper), seeded and sliced thin
1 t chili powder
4 hamburger buns or rolls, split
Using hands, gently knead beef, chipotle, cumin, ½ t salt and ¼ t pepper in large bowl until combined. Divide mixture into 4 equal portions and lightly pack into ¾” thick patties. Press a shallow divot in the center of each patty.
Heat oil in large nonstick skillet over med heat until just smoking. Add patties and cook until well-browned and cooked to desired doneness, 3-6 minutes per side. Transfer burgers to plate, top with cheese, and tent with foil.
Add onion, poblano, ¼ t salt and ¼ t pepper to empty skillet and cook until softened, about 5 minutes. Stir in chili powder and cook until fragrant, about 30 seconds. Arrange burgers on buns and top with onion mixture.
Raspberry-Hazelnut Crumble Bars
Broadcast date 12/15/08
Crust:
2 c all-purpose flour
½ c firmly packed light brown sugar
1/8 t salt
¾ c butter, diced
1 egg, lightly beaten
Filling:
1 jar (12-oz) seedless raspberry preserves
1½ c chopped hazelnuts
½ c sugar
½ c butter or margarine, softened
2 eggs
Topping:
1 c all-purpose flour
½ c firmly packed brown sugar
½ c cold butter, diced
In a food processor, pulse together crust ingredients – flour, brown sugar and salt. Add butter, pulse until mixture resembles cornmeal. Add egg and process just until dough comes together into a ball. Evenly press dough into bottom of greased 8x8-inch baking pan. Bake at 350 for 15-18 minutes or until light golden brown. Let cool on a wire rack.
When crust has cooled, evenly spread preserves on top. For the filling, pulse hazelnuts with sugar in a food processor to a cornmeal consistency. Add butter and eggs; process until creamy. Refrigerate until ready to use. Spread over preserve layer; set aside.
For the topping, combine all topping ingredients in a mixing bowl and beat a med speed with an electric mixer until mixture begins to pull together slightly. Sprinkle over filling.
Bake at 350 for 25-30 minutes. Let cool before cutting into squares.
Flourless Chocolate Cake with Strawberry Sauce
Broadcast date 12/16/08
4 oz bittersweet chocolate
1/3 c butter
1 T fresh orange zest
2 eggs
1/3 c sugar
1 recipe Strawberry sauce, recipe follows
Sweetened whipped cream
Orange peel for garnish, if desired
Preheat oven to 350. Butter two 6-oz ramekins; line bottoms with buttered parchment paper. Set aside.
In top half of double boiler over hot water, melt chocolate and butter together over low heat, stirring often until smooth and well blended. Add orange zest, stirring to combine. Let chocolate mixture cool for 2 minutes.
In small bowl, whisk together eggs and sugar until combined. S l o w l y add chocolate mixture to egg mixture, whisking constantly until combined. Pour mixture into prepared ramekins.
Place ramekins in a small baking dish. Carefully fill baking dish with cold water halfway-up the sides of the ramekins. Cover baking dish with foil.
Bake for 1 hour or until center is set. Remove ramekins from water bath. Let cool at room temperature for 15-30 minutes. Cover with foil and place in the fridge to cool for 1½ hours. (Cakes can be made up to 2 days in advance. If storing longer than 2 hours, wrap in plastic wrap after cakes are cooled.)
To serve, set ramekins in a warm, shallow water bath for 10 minutes. Run knife around edge of cakes. Flip ramekins onto a small plate and tap to release cake. Remove parchment paper from bottom of cakes and serve with strawberry sauce and whipped cream. Add an orange peel twist, if desired. Serves 2.
Strawberry Sauce
2 c fresh strawberries, stems removed
1 T sugar
1 T fresh orange zest
¼ c fresh orange juice
In a food processor, combine berries, sugar and zest. While running, pour orange juice into mixture. Process until smooth. Serve. 2 servings.
Beef and Vegetable Kabobs
Broadcast date 12/17/08
6 12” metal skewers
½ c soy sauce
¾ c olive oil
4 garlic cloves, minced
¾ t pepper
2 lb steak tips
2 red bell peppers, seeded, cut into 1½” pieces
1 med red onion, cut into 1½” pieces
10 oz white mushrooms, stemmed
Poke the steak all over with fork and cut into 1½” pieces. Whisk soy sauce, oil, garlic, pepper in bowl; transfer 1/3 cup of the mixture to a large microwave-safe bowl. Place remaining mixture and steak tips into gallon-size zipper-lock bag. Press air out of bag, seal and refrigerate for at least 1 hour but not more than 2 hours.
Add bell peppers, onion and mushrooms to bowl with reserved soy mixture and toss to coat. Wrap tightly with plastic and let marinate for 30 minutes.
Microwave the veggies until onions are translucent at edges, 3-6 minutes, shaking bowl to redistribute veggies halfway through cooking (don’t remove the plastic wrap). Uncover veggies and set aside until meat is fully marinated.
Thread meat and veggies onto six 12” metal skewers, starting and ending with meat. Grill kebabs over med fire, covered and turning frequently, until meat is well-browned and veggies are tender, 14-16 minutes. Serve.
German-Chocolate Pound Cake
Broadcast date 12/18/08
1 c butter, softened
2 c sugar
4 eggs
1 c sour cream
1 t vanilla extract
2 c all-purpose flour
2 T natural, unsweetened cocoa powder
½ t baking soda
½ t salt
1 box (4 oz) German’s sweet baking chocolate, melted and cooled
1 recipe Coconut-Pecan frosting, recipe follows
Preheat oven to 325. Spray a 10-cup fluted cake pan with nonstick cooking spray with flour.
In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating to combine.
In a small bowl, combine flour, cocoa, baking soda and salt. Gradually add to butter mixture, beating until combined.
Add melted chocolate beating until combined. Spoon batter into prepared pan.
Bake for 1 hour or until a wooden pick inserted in the center comes out clean. Let cool in pan for 10 minutes; remove from pan and cool completely on wire rack. Spoon frosting over cooled cake. 12-16 servings.
Coconut-Pecan Frosting
1 can (5 oz) evaporated milk
¾ c sugar
1/3 c butter
2 egg yolks
1½ c sweetened flaked coconut
¾ c chopped pecans
In a med saucepan, combine milk, sugar, butter and egg yolks. Cook over medium heat, stirring constantly, for 10 minutes or until thickened and golden brown. Remove from heat; stir in coconuts and pecans.
Country Berry Cobbler with Rick Biscuit Crust
Broadcast date 12/19/08
Filling –
6 c mixed berries
¾ c sugar
1 T cornstarch
2 T butter or margarine, cut into pieces
Combine the first 3 ingredients; mix well. Pour into shallow 2-qt casserole dish. Dot with butter.
Crust –
1½ c self-rising flour
1 T sugar
6 T cold butter or margarine, cut into pieces
2/3 c or more heaving whipping cream
In a large bowl, combine flour and sugar; mix well. Add butter; cut into flour with pastry blender or two knives until mixture is about the size of small peas. Add 2/3 cup cream; mix with fork until moistened, adding additional cream 1 tablespoon at a time, if needed. Shape dough into a ball. Roll out on a lightly floured surface to a 3/8” thickness. Cut with a knife or a 3” biscuit cutter into 8 pieces; place on top of berries.
Topping –
1 T cream
1 t sugar
Brush biscuits with 1 tablespoon cream; sprinkle with 1 teaspoon sugar for topping.
Bake at 350 for 45 minutes or until biscuits are golden brown and thoroughly cooked. Cool slightly; serve warm.
Mississippi Mud Brownies
Broadcast date 12/22/08
1 pkg (22.5 oz) chewy fudge brownie mix
½ c vegetable oil
½ c water
1 egg
1 c chopped pecans
2 c miniature marshmallows
½ c butter, melted and cooled
¼ c cocoa
3 T milk
1 t vanilla
2 c powdered sugar
¼ c pecans
In a large bowl, combine brownie mix, oil, water and egg. Beat for 50 strokes by hand with a spoon. Stir in 1 c pecans. Spread batter in a greased (bottom only) 13x9 pan. Bake at 350 for 27-30 minutes. Do not over bake.
Sprinkle marshmallows over warm brownies; return to oven for 2-3 minutes or until marshmallows are soft and puffed. Remove from oven and let cool.
In a mixing bowl, combine butter and cocoa; add milk and vanilla. Gradually stir in powdered sugar; beat at medium speed with an electric mixer until smooth. Stir in ¼ cup pecans. Spread over marshmallows. Chill before cutting into squares.
Pan-Seared Cod with Herb Butter Sauce
Broadcast date 12/23/08
4 cod (or other fish) fillets (boneless, skinless, about 6 oz each, ¾” to 1” thick)
½ c all-purpose flour
3 T vegetable oil
1 shallot, minced
½ c white wine
1 t grated lemon zest
1 T lemon juice
1 t minced fresh thyme
4 T unsalted butter, cut into 4 pieces
2 T finely chopped fresh parsley
Place flour in shallow dish. Pat fish dry with paper towels and season with salt and pepper. Coat fish lightly with flour.
Heat 2 tablespoons oil in large nonstick skillet over med heat until just smoking. Cook fillets until golden and thickest part of fillets flake easily, about 3 minutes per side. Transfer to platter and tent with foil. Wipe out skillet.
Add remaining oil and shallot to empty pan and cook until softened 2-3 minutes. Add wine, lemon zest and juice and thyme. Simmer until reduced by half, about 2 minutes. Off heat, whisk in butter and parsley. Season sauce with salt and pepper and pour over cod. Serve.
Millionaire Pie (Pineapple Chiffon)
Broadcast date 12/24/08
Crust
2½ c pecan sandies, broken into rough pieces
½ c pecans, chopped
2 T unsalted butter, melted
Grind cookies and pecans in food processor to fine crumbs. Add butter and pulse until combined. Press crumbs into bottom and sides of 9” pie plate and refrigerate until firm, about 20 minutes. Bake at 350 on middle rack until lightly browned and set, about 15 minutes. Cool completely.
Pie Filling
1 can (20 oz) crushed pineapple packed in juice
½ c plus 1 T sugar
3 large egg yolks
1 box (3 oz) pineapple flavored gelatin
1 c frozen pineapple juice concentrate, thawed
2 c heavy cream, chilled
Cook crushed pineapple with juice, ¼ c sugar and pinch of salt in large nonstick skillet over med-high heat, stirring occasionally until liquid evaporates and pineapple is lightly browned, about 15 minutes. Scrape mixture into food processor and process until very smooth, about 1 minutes; set aside.
Whisk yolks, additional ¼ c sugar and ¼ teaspoon salt in medium bowl. In medium saucepan, combine gelatin and ½ c pineapple concentrate in and let sit until gelatin softens, about 5 minutes. Cook over med heat until gelatin dissolves and mixture is very hot but not boiling, about 2 minutes. Whisking vigorously, slowly add gelatin mixture to egg yolks. Return mixture to saucepan and cook, stirring constantly, until slightly thickened, about 2 minutes. Off heat, stir in remaining pineapple juice concentrate and processed pineapple mixture. Pour into clear large bowl and refrigerate until set, about 1½ hours.
With electric mixture on med-high setting, whip cream and remaining sugar to stiff peaks, about 3 minutes. Whisk 1 cup whipped cream mixture into gelatin mixture until completely incorporated. Using rubber spatula, fold additional 1 c whipped cream into gelatin mixture until no streaks of white remain. Scrape mixture into cooled pie shell and smooth top. Spread remaining whipped cream over filling and refrigerate until firm, at least 4 hours.
Ramen-Broccoli Slaw
Broadcast date 12/25/08
Dressing –
½ c sugar
1/3 c white vinegar
½ c vegetable oil
Whisk sugar and vinegar in med bowl until sugar dissolves. Gradually whisk in oil.
Salad –
1 bag (12 oz) broccoli slaw mix
2 pkgs (@3 oz) ramen noodles crushed (reserve flavor packets)
4 scallions, sliced thin
1 c shelled roasted sunflower seeds
1 c slivered almonds, toasted
In a large bowl, combine broccoli slaw, ramen and flavor packets, scallions, sunflower seeds and almonds. Drizzle dressing over salad and toss until well-coated. Refrigerate salad, covered, for at least 30 minutes up to 2 hours. Toss salad before serving. Serves 6-8.
Rum-Glazed Grilled Pork Tenderloin
Broadcast date 12/26/08
(While light, golden and even spiced rums can be used, we prefer dark rum in this recipe. Avoid blackstrap molasses – it will be too bitter.)
½ c packed brown sugar
½ c apple jelly
¼ c dark rum
3 T cider vinegar
2 T molasses
¼ t red pepper flakes
2 T Dijon mustard
2 T finely chopped fresh cilantro
2 pork tenderloins (1½ to 2 lb total)
Salt and pepper
Simmer sugar, jelly, rum vinegar, molasses and pepper flakes in saucepan over med heat, stirring occasionally until syrupy, about 5 minutes. Off heat, whisk in mustard and cilantro; cover and keep warm.
Season tenderloins with salt and pepper and grill over hot fire until browned on all sides and heat registers 140 degrees, about 12 minutes. Brush with half of rum glaze and cook 1 minute longer. Transfer to cutting board, tent with foil, and let rest for 5 minutes. Slice pork and serve, passing remaining glaze at the table.
