Sunday, May 21, 2017

Blue Cheese Bites

I made these for an annual start of summer party last week. They were a huge hit.  I had thought when I first tasted them, I thought maybe they needed something.  With the way they disappeared, I guess I was wrong.

1 10oz. can refrigerated biscuit dough, separated and cut into thirds
1 C. crumbled blue cheese
1 C. melted butter (you could probably get away with 1/2 C.)

Preheat the oven to 400 degrees.

Arrange biscuits on a baking sheet.  Drizzle butter over biscuits and evenly top with blue cheese.

Bake until biscuits are cooked through and cheese is melted, 10 to 13 minutes.

Monday, May 8, 2017

Cuban Style Pork Sliders with Mojo Sauce

This is something that I think will become part of our regular rotation this summer and going forward.

3lbs. ground pork
2 C. chopped onions
2 fresh jalapeño peppers, seeded and finely chopped
4 cloves garlic, minced
2/3 C. chicken broth
4 tsp. snipped fresh thyme
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. salt
1/2 tsp. ground black pepper
1 recipe Mojo sauce
24 cocktail buns or small dinner rolls
1/4 C. yellow mustard
12 slices country style ham, halved
12 slices Swiss cheese, halved
Pickle slices

In a Dutch oven, cook ground pork, onions, jalapeño peppers, and garlic over medium high heat until meat is browned and onions are tender, using a wooden spoon to break up the meat as it cooks. Drain off fat.

In a 3 1/2 or 4 quart slow cooker, combine meat mixture, broth, thyme, cumin, coriander, salt, and black pepper.

Cover and cook on low heat for 6 to 8 hours or on high heat for 3'to 4 hours.  Stir in Mojo sauce.

To serve, spread cut side of buns with mustard. Layer bottoms of buns with ham and cheese.  Using a slotted spoon, spoon meat mixture onto cheese.  If desired, add pickle slices.  Replace tops of buns.  Makes 24 servings.

Mojo Sauce

Ina medium skillet, cook 6 cloves garlic, minced, in 2 tbsp. olive oil over medium heat until garlic starts to brown.  Remove from heat.  Carefully add 1/3 C. orange juice, 1/3 C. lemon juice, 1 tsp. ground cumin, 1/2 tsp. salt, and 1/2 tsp. ground black pepper; return to heat.  Bring to boiling; reduce heat.  Simmer, uncovered, for 5 minutes or until slightly reduced; cool.  Whisk before using.

Per serving: 338 calories, 20g. fat, 63mg. cholesterol, 627mg. sodium, 19g. carbohydrates, 1g. fiber, 19g. protein

Tuesday, May 2, 2017

Smoked Gouda Carbonara

I found this recipe in the April 2017 issue of Food and Wine.  I see it for dinner in the not so distant future.

1lb. spaghetti
5 large egg yolks
1 large egg
1 C. finely shredded smoke Gouda, plus more for serving
Kosher salt and black pepper
1 tbsp. extra virgin olive oil
6oz. slab bacon, finely diced
3/4 tsp. crushed red pepper

In a large pot of salted boiling water, cook the pasta until al dente.  Drain, reserving 1 cup of the cooking water.

In a large bowl, beat the egg yolks with the whole egg, the 1 C. of Gouda, 1/2 tsp. salt and 2 tsp. black pepper.  Very gradually whisk in 1/2 C. of the reserved cooking water to temper the eggs.

Meanwhile, in the large pot, heat the olive oil.  Add the bacon and cook over moderate heat until rendered but not crisp, 5 to 7 minutes.  Add the pasta, crushed red pepper and 1/4 C. of the reserved pasta cooking water.  Cook, tossing until the pasta is coated, 1 to 2 minutes. Scrape the pasta mixture into the large bowl and toss vigorously until creamy, 1 to 2 minutes; add more cooking water if needed. Season with salt and pepper.  Divide pasta into bowls and serve with additional Gouda.

Monday, May 1, 2017

Pork Loin with Lemon, Thyme, and Garlic

It's almost time to start my herb garden.  Pork roast is one of our favorite things to put on our grill.  I see us making this quite a bit this summer.

4 lemons
4 garlic cloves, crushed
2 tbsp. thyme, chopped
1 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 3lb. boneless pork loin roast

Prepare outdoor grill for covered indirect grilling over medium heat.

From 2 lemons, grate 1 tbsp. peel and squeeze 1 tbsp. juice.  Cut each remaining lemon into 4 wedges..

In a small bowl, combine lemons peel and juice, garlic, thyme, oil, salt, and pepper.

Make 10 to 12 slits in the pork roast.  Rub roast all over with lemon mixture, pushing some into the slits.

Place pork on hot grill rack.  Cook over direct heat for 10 minutes, turning several times to sear on all sides. Move pork off direct heat, cover and cook for about 35 minutes or until meat thermometer inserted into the center of the roast reaches 140 degrees.  Transfer pork t cutting board; let stand for 10 minutes to set juices for slicing.

Serve sliced pork with lemon wedges and any juices from cutting board.

Chicken Scarpariello

 Every so often Chris gives me a cooking "challenge".  I was laid off from my job a few weeks ago so I have some spare time and ha...