Meyer Lemon Lemonade

Nothing says summer like lemonade so why am I writing about it in March? Hate to inform any of my East Coast or Midwest readers but California has been hot lately and yesterday we dusted off the BBQ and pulled the cover off the pool. Personally, I have NO problem starting my summer early this year. I just need to remind myself to wear sunblock. This sunburn is brutal but worth it.

My mom and Mike have 2 Meyer Lemon trees in our yard and when we arrived I noticed the entire thing was loaded with ripe fruit. I grabbed a basket and plucked them one-by-one off the limp branches. First thing that came to mind on that abnormally hot day was to whip up some lemonade. I searched around for a recipe and played around with it a little. The 1/3 cup of sugar didn't sweeten it enough but I didn't want to add more sugar so I added 2 Splenda packets. I also crushed some mint in the glass which added a nice touch.

Meyer Lemon Lemonade

Ingrediants
16 lemons, enough to make 2 cups of lemon juice
2 cups water
1/3 cup sugar, or to taste
2 packets Splenda (optional)
1 bunch mint

1. Juice the lemons and combine with water.

2. Add sugar and stir well.

3. Chill well and serve over ice.

If you like, top with sparkling water, or crush a few sprigs of mint and steep them in the lemonade as it chills.

Meyer Lemon Lemonade

Bacon Wrapped Scallops with Spicy Mayo

We all know that Everything is Better with Bacon, especially when we're talking about scallops.  I love scallops but they are often overcooked.  These guys are best when seared or broiled otherwise the texture goes from silk to rubber.  This picture is dying for a garnish so mince up some chives to add some color to the plate.  

Bacon Wrapped Scallops with Spicy Mayo
Ingredients
1 1/2 pound large scallops
1/2 pound thin-sliced bacon
Extra-virgin olive oil
Sea salt and freshly ground black pepper
1 cup good quality mayonnaise
1/4 cup hot chili paste (recommended: Sriracha Hot Chili Paste)
1 lime, juiced
2 tablespoons chopped cilantro, plus more for garnish
2 heads Bibb lettuce, washed
3 avocados, sliced
Directions
Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.

Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.

To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce cups. Top each with a bacon wrapped shrimp, 2 slices of avocado, and a spoonful of spicy mayonnaise. Garnish with cilantro leaves.

Bacon Wrapped Scallops with Spicy Mayo

Casserole Queens' Chicken Pot Pie

Did anyone else catch the Chicken Pot Pie Throwdown on Food Network last night? If you live in Austin, Texas you MUST call the Casserole Queens'. Now, I am not a casserole kinda gal but you cannot resist these two bubbly friends that bake and deliver goodies dressed up in 50's duds. They were adorable and you could tell that they love their job, their communities and their friendship. Watching this episode made me crave this comfort food so I'm going to whip it up for my sister and boyfriend tomorrow night. They use puff pastry for the crust which gives it a nice buttery, flaky texture.

P.S. I made this and it was great BUT you need to add way more flour. I would add 1/4 cup of flour and go from there. Sauce was way too thin.

Casserole Queens Chicken Pot Pie

• 1 sheet frozen puff pastry
• 2 tablespoons butter
• 1 roasted chicken, shredded
• 1/4 cup chopped red sweet pepper
• 2 medium shallots, thinly sliced
• 5 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon dried tarragon, crushed
• 1/4 teaspoon black pepper
• 2 cups milk
• 1 cup heavy cream
• 1/3 cup dry white wine
• 1 1/2 cups peas, blanched
• 1 1/2 cups carrots, blanched
• 2 potatoes, peeled, diced, and boiled
• 1 egg plus 1 tablespoon milk, for egg wash

Thaw puff pastry according to package directions.

Preheat oven to 425 degrees F.

Meanwhile, in a large skillet melt butter over medium-high heat. Add chicken, sweet pepper, and shallots and cook 5 minutes, stirring frequently. Stir in flour, salt, tarragon, and black pepper. Add milk and cream all at once. Cook and stir until thickened and bubbly. Stir in wine, peas, carrots and potatoes; heat thoroughly. Transfer the hot chicken mixture to a 1 1/2-quart casserole. Place pastry over the hot chicken mixture in casserole dish. Brush puff pastry with egg wash then cut slits in the pastry to allow steam to escape. Bake in the preheated oven for 30 to 45 minutes.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Casserole Queens' Chicken Pot Pie

Grilled Halibut with Smashed Fingerlings and Tomato Butter

Tomato butter? I mean, that's genius. Tomatoes are my boyfriend's favorite things on the planet so kudos to Caroline Styne, co-owner of the tasty eatery AOC, for giving me the great idea. We all know that I am not a fish person and I know that this slimy creature is my biggest culinary hurdle but I can appreciate a great dish when I see one. As far as prep goes, this is an easy one. The fresh herbs make it so definitely do not used dried.

Grilled Halibut with Smashed Fingerlings and Tomato Butter

1. 1/2 cup chopped parsley
2. 1/4 cup chopped tarragon, plus 1/4 cup whole leaves
3. Finely grated zest of 1 lemon
4. Four 6- to 7-ounce skinless halibut fillets
5. 2 pounds fingerling potatoes
6. Salt
7. 1/4 cup extra-virgin olive oil, plus more for drizzling
8. 4 garlic cloves, thinly sliced
9. 2 medium shallots, thinly sliced
10. Freshly ground pepper
11. 6 tablespoons unsalted butter
12. 1 pint cherry tomatoes

1. In a medium bowl, toss the parsley with the chopped tarragon and lemon zest. Rub the herbs all over the halibut; cover and refrigerate for 2 hours.
2. In a large saucepan, cover the potatoes with water and bring to a boil. Salt generously and simmer over moderately high heat until tender, about 10 minutes. Drain and let cool to room temperature.
3. Light a grill. In a large nonstick skillet, heat the 1/4 cup of olive oil. Add the garlic and shallots and cook over moderately high heat until golden, about 2 minutes. Add the potatoes and cook over low heat, smashing them gently with a spatula, until they start to break apart. Continue cooking, stirring a few times, until the potatoes are browned and crisp, about 5 minutes total. Season with salt and pepper.
4. In a medium skillet, melt the butter. Add the whole tarragon leaves and cook over moderate heat until the tarragon is fragrant, about 2 minutes. Add the tomatoes and cook over low heat, stirring occasionally, until the tomatoes burst and the butter is browned, about 7 minutes. Season with salt and pepper.
5. Drizzle the halibut with olive oil and season with salt and pepper. Grill the fillets over moderately high heat until nicely charred and just cooked, about 3 minutes per side. Transfer the fish to plates and spoon the tomato butter on top. Serve immediately with the smashed potatoes.

Grilled Halibut with Smashed Fingerlings and Tomato Butter

Quiche Brunch with Green Salad and Roasted Potatoes

I wanted to host a fuss-free brunch so the first dish that came to mind was quiche. I haven't made a quiche since college so when I went online to refresh my memory on recipe ideas, I was shocked that there were no silver bullet. Some recipes partially baked the crust while others didn't. The ratio of egg to cream (or milk in some cases) was all over the map. I panicked and wondered how this go-to recipe became so difficult over the last 10 years? Then, I had a brilliant thought: Julia Child. Of course she would know what to do!

I flipped through my first edition of Mastering the Art of French Cooking and found a Quiche Lorraine recipe and decided to use that and then tweak the recipe to do a vegetarian option with asparagus. Of course the dish turned out perfectly but it did take longer than noted. My quiches baked for 50 minutes until they were golden and puffed. I used frozen pie crusts and partially baked them for 12 minutes at 375 degrees before I poured in the filling. Setting is key so make sure you wait 10-15 minutes before slicing and serving. These are quite rich so one slice per guest was plenty.

Quiche Lorraine
8 slices of bacon (thick cut), cooked and coarsely chopped
3 eggs (or 2 eggs and 2 egg yolks)
1 1/2-2 cups whipping cream or milk (or 1 1/2-2 cups half cream and half milk)
1/2 teaspoon salt
1 pinch pepper
1 pinch nutmeg
1/2-1 cup grated swiss cheese
1-2 tablespoon butter, cut into pea-sized dots
8 inches pastry shells, partly cooked

Directions

To partly bake the pastry shell:
Prick thawed crust with fork. Bake in middle of oven at 375 degrees F. for 9-11 minutes.

For filling:.
Cook bacon on medium heat and coarsley chop.
Preheat oven to 375 degrees F. Place oven rack in upper third of oven.
Beat together eggs, cream, salt, nutmeg and pepper.
Stir in cheese and bacon. Check seasoning.
Pour into pastry shell and distribute butter pieces on top. Place on baking sheet.
Bake 25-30 minutes or til puffed and browned.
Slide quiche onto a hot platter and serve.

Quiche Brunch with Green Salad and Roasted Potatoes

Build Your Own Bloody Mary Brunch

People are passionate about their Bloody Mary's. Just ask my best friend, Carrie, who likes to use a pickle spear instead of celery and adds olive juice to her mix. Me? I like mine spicy and I mean really spicy. So how do you make everyone happy? Have them make it themselves.

I threw a Build Your Own Bloody Mary brunch and it was a huge hit. Forget the food, these cocktails are a recipe on their own. It took one friend 10 minutes to make theirs. He put lemon juice around the edge of the glass and rolled the rim in celery salt. Next, he smashed up olives and hot peppers over the ice on the bottom before adding any liquid. It was quite fascinating, really. My guests really took their Bloody seriously and that made it even more fun.

If you're ever in Chicago make sure to hit up Stanley's on the border of Old Town and Lincoln Park. They have a DIY Bloody bar on the weekends and they have the best fried chicken on the planet. Oh yeah, karaoke night is not to be missed. Midwest celebrities like Eddie Vedder and Kid Rock like to break it down for locals.

Build Your Own Bloody Mary Brunch

Seared Salmon with Linguine and Ramp Pesto

Spring's bounty is almost here which means ramps! Well, not just ramps but they are one of my favorites. Soon, your farmer's market and grocery stores will have fresh asparagus, peas, artichokes and more. Spring is such a great time of year to put on that apron and cook 'till you drop.

Ramps are wild leeks and can replace onions and garlic in most culinary cases. This spin on pesto from the recent edition of Bon Appetit looks like a great weeknight dish to make at home.

Seared Salmon with Linguine and Ramp Pesto

• 2 tablespoons plus 1/2 cup olive oil, divided
• 2/3 cup thinly sliced trimmed ramp bulbs and slender stems plus 3 cups thinly sliced green tops (from about 8 ounces ramps)
• 1 cup freshly grated Asiago cheese*
• 1/3 cup Marcona almonds
• 2 tablespoons chopped fresh tarragon
• 12 oz linguine
• 6 6-ounce salmon fillets

• *Available at some supermarkets and at specialty foods stores and Italian markets.

• Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2/3 cup ramp bulbs and stems to skillet and sauté just until soft but not browned, reducing heat if necessary to prevent browning, about 5 minutes. Transfer sautéed ramps to processor (do not clean skillet). Add green tops, cheese, almonds, and tarragon to processor; process until finely chopped. With machine running, gradually add 1/2 cup oil and puree until almost smooth. Transfer pesto to bowl. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead; cover and chill.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Meanwhile, heat remaining 1 tablespoon oil in same large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add salmon to skillet and cook just until opaque in center, about 4 minutes per side.
• Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add all but 1/4 cup pesto and toss to coat, adding enough pasta cooking liquid by tablespoonfuls to moisten. Season with salt and pepper. Divide pasta among plates. Top with salmon. Spread remaining 1/4 cup pesto over fish and serve.

Seared Salmon with Linguine and Ramp Pesto

Iceberg Wedge with Warm Bacon and Blue Cheese Dressing

Sorry for the delay Dear Reader, I had a last minute jaunt to Chicago to satisfy my Big Bowl peanut sauce craving!

If I see a wedge salad on a menu, I usually order it. I love the crunch of the Iceberg lettuce, the creaminess of the dressing and the saltiness of the bacon. My uncle once told me that he ordered this salad at a restaurant in Las Vegas and they drizzled maple syrup on top as well. That would definitely be worth trying. I dip my breakfast bacon in syrup anyway so it's not so far fetched.

If you don't want to make your own dressing (which I would recommend) I love Marie's blue cheese dressing that you can buy at the grocery store. I usually find it by the produce and not in the isles. Grab a jar on your next visit.

Iceberg Wedge with Warm Bacon and Blue Cheese Dressing

• 1 1/2 cups mayonnaise
• 2 tablespoons fresh lemon juice
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon hot pepper sauce
• 1 cup coarsely crumbled blue cheese
• Buttermilk (optional)

• 1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces
• 1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
• 1/2 red onion, very thinly sliced

Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.)

Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.

Iceberg Wedge with Warm Bacon and Blue Cheese Dressing

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Shrimp and Andouille Gumbo

Anybody else drink a hurricane last night in celebration of Fat Tuesday?

Festivities are underway in New Orleans and everyone is craving the distinctive blend of flavors in Creole cooking. Mix Spanish with a little French and African American and there you have it. If you are a Top Chef junkie like me (season finale is tonight!) then you have seen gumbo dishes pop up quite a bit. That's because this year's finale is being hosting in the Big Easy by Mr. Emeril himself.

Now, locals of New Orleans are very passionate about their gumbo. God forbid that you serve it over grits. Rice only folks. And your roux must be very dark. No woosie stuff. Lastly, this recipe has a hundred variations. Feel free to add your own personal touch.

Shrimp and Andouille Gumbo

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 small cup onion, minced (about 1/2 cup)
• 1 small green bell pepper, minced (about 1/2 cup)
• 2 stalks celery, minced (about 1/2 cup)
• 1 quart chicken stock or low-sodium broth
• 2 bay leaves
• 1/2 pound shrimp, peeled, deveined, and cut into 1/2-inch dice
• 1/4 pound andouille sausage, cut into 1/2-inch-thick rounds
• 1/2 pound fresh okra, trimmed and cut into 1/2-inch-thick rounds
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 4 cups cooked white rice

Accompaniments:

• Hot pepper sauce, such as Tabasco
• About 2 teaspoons filé powder

In 4-quart heavy stock pot over moderately high heat, heat oil. Reduce heat to moderately low and whisk in flour. Cook, stirring frequently with wooden spoon or heatproof silicone spatula, until mixture becomes dark brown and has intensely nutty aroma, 10 to 15 minutes.

Stir in onion, pepper, and celery and cook, stirring frequently, until vegetables soften, about 2 minutes. Gradually whisk in stock. Raise heat to moderate and bring to simmer, then reduce heat to moderately low and simmer, uncovered, stirring frequently, until mixture has thickened, 15 to 20 minutes.

Add bay leaves, shrimp, sausage, and okra and simmer, uncovered, until okra is tender, about 15 minutes. Discard bay leaves and stir in salt, cayenne, and black pepper.

Divide rice among 4 large bowls. Ladle gumbo over, and serve with hot sauce and filé powder for sprinkling on top.

Shrimp and Andouille Gumbo

Bottlenotes

Ever wonder who loves Miner Family Tempranillo as much as you do? Looking for the latest and greatest Oregon Pinot? Check out Bottlenotes, an online wine community where novice to advanced wine enthusiasts can go to learn about, share, explore and buy boutique and estate wines from around the world, hand-picked by Bottlenotes wine experts and tailored to individuals’ personal tastes.

Last night we attended (with about 500 other winos) Bottlenote's Around the World in 80 Sips event at Crushpad. It featured regions and grape varieties from Lebanon to Spain to South Africa. Culinary partners at the event included Artisanal, Just Desserts, Fatted Calf and more. You really can't go wrong with cheese, chocolate, charcuterie and wine. I just wish there was more of it. By 7 pm this place was packed which made it difficult to get a taste, spark a conversation with the winery rep or grab a small bite. But the event was a great success and the crowd was young. Yes, young!

Check out Bottlenotes for yourself or follow them on Twitter.

Bottlenotes

Jacques Pepin's Scallop Ceviche with Guacamole

Sharp knife? Check. Fresh scallops? Check. A craving for guacamole? Always!

I really hope that I don't have to introduce you to the culinary genius of Chef Pepin. What started as an extra hand in his parents' restaurant outside of Lyon, France became an empire. Countless cookbooks, television shows, restaurants, products and prestigious awards later, Pepin is arguably the most prominent chef alive. Not to mention that he is the Dean of Special Programs at the French Culinary Institute in New York City. Basically, I would faint if our paths ever crossed.

It's no secret that my cooking style is heavily rooted in French cuisine. What I love about Chef Pepin and his wildly successful cookbook and TV series, Fast Food My Way, is that he gracefully applies French technique to all cuisines and does it very, very well.

With avocados in season, I can't resist but to post this delicious recipe that requires little work at all. Living on the west coast has its perks, especially access to fresh diver scallops. Arranging the thin scallop slices around a heaping spoonful of guacamole makes for a mouthwatering presentation.

SCALLOP CEVICHE
4 very large sea scallops (diver scallops; 7 to 8 ounces total)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

GUACAMOLE
2 ripe avocados (about 1 pound)
1/2 cup whole, unpeeled, tomato, in 1/2-inch dice
1/4 cup finely chopped onion
1 1/2 teaspoons finely chopped garlic
2 tablespoons minced poblano chili pepper (or another chili pepper of your choice)
3 tablespoons finely minced scallion
1/4 cup coarsely chopped fresh cilantro
1 tablespoon lemon juice
1 1/2 tablespoons Colavita Extra Virgin Olive Oil
3/4 teaspoon kosher salt
1/2 teaspoon Tabasco green pepper sauce (or more, if you like)

DIRECTIONS
For serving:
About 3 tablespoons Colavita Extra Virgin Olive Oil
About 12 spicy tortilla chips

For the Seviche:
Cut each of the scallops crosswise into 6 slices, each 1/2-inch thick. You should have about 24 slices. Sprinkle about 1/2 teaspoon salt and the 1/4 teaspoon pepper in the bottom of a shallow baking dish or on a platter, and arrange the slices of scallop on top in a single layer. Sprinkle with the remaining salt and pepper. Cover lightly with plastic wrap applied directly to the surface of the scallops, and refrigerate for at least 1 hour, but as long as overnight.

For the Guacamole:
Cut around each avocado, penetrating the skin and flesh, then twist to separate the avocados into halves. Remove the pit from each, and using a spoon, scoop the flesh into a glass bowl large enough to easily hold the remaining ingredients. Crush coarsely with a fork. (You should have about 1 1/4 cups of crushed avocado.)

Add the remaining ingredients. Mix well. Cover tightly with plastic wrap, applying it directly to the surface of the guacamole. Refrigerate if not serving immediately.

At serving time, arrange 6 scallop slices around the circumference of each dinner plate, and spoon about 1/2 cup of guacamole in the center, Sprinkle the scallops on each plate with about 2 teaspoons of olive oil, and crumble a few tortilla chips on top of the guacamole. Serve immediately.

Jacques Pepin's Scallop Ceviche with Guacamole

Alice Waters' Roast Chicken

If I had to choose one last dish to eat before I died, it would be safe to say that I would choose roast chicken. Something about its rustic simplicity appeals to me and my taste buds. I've tried a bunch of recipes, including Julia Child's and Donna Hay's, but no recipe comes close to Alice Waters.

Alice is a culinary institution. Arguably, she created what is now known as California cuisine and is a giant force in the slow food movement. You may of heard of her little Berkeley restaurant, Chez Panisse? Yeah, I thought that would get your attention.

This recipe is unreal and it is by far the recipe that I share most with folks looking to make a tasty dinner at home. One chicken can feed up to 4 people but 3 people more comfortably. As Alice says below in an excerpt from her book, The Art of Simple Food, seasoning the bird as soon as you can (and up to 2 days) is key. This helps lock in all the juiciness and give the skin some crunch. Also, I like a ton of garlic with mine so I'll throw in about 30 cloves around the pan in the cavity. Slicing fingerlings lengthwise and roasting them in the pan is also one of my favorite treats.

Click here for Alice's recipe and more!

Alice Waters' Roast Chicken

Three-Cheese Fondue with Champagne

When I think of romance, I think of melted cheese. Don't you?

Regardless if you agree or disagree there is something romantic about fondue. This Valentine's Day, you may want to consider staying home or making a reservation at a fondue restaurant. Spots like Geja's Cafe in Chicago or even the Melting Pot chain nationwide cater specifically to couples and the 'romantic' experience. Invest 35 dollars and you can make the meal at home. What's not to like about gooey cheese over a sliced baguette and Granny Smith apples. Or how about fresh strawberries dipped in chocolate? Sign me up.

A word of the wise: if you go oil fondue to cook proteins (which does taste great) beware of the lingering smell. It's just like frying in your own kitchen and the smell is there to stay. My rule of thumb is to order fried foods when you go out and avoid making them at home. However, if you have a backyard, fry away.

Three-Cheese Fondue with Champagne

• 4 teaspoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 1/4 cups dry (brut) Champagne
• 1 large shallot, chopped
• 2 cups coarsely grated Gruyère cheese (about 7 ounces)
• 1 1/3 cups coarsely grated Emmenthal cheese (about 5 ounces)
• 1/2 cup diced rindless Brie or Camembert cheese (about 3 ounces)
• Generous pinch of ground nutmeg
• Pinch of ground white pepper
• 1 French-bread baguette, crust left on, bread cut into 1-inch cubes

Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside. Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes. Remove pot from heat. Add all cheeses and stir to combine. Stir in cornstarch mixture. Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes. Season fondue with nutmeg and white pepper. Place over candle or canned heat burner to keep warm. Serve with bread cubes.

Three-Cheese Fondue with Champagne

Meatloaf with Homemade Ketchup

Mealoaf is making a big comeback and I am not talking about the singer.

I know, I know...meatloaf. What a terrible name with an even worse stigma of tv dinners and the 1950's. But the truth is that it's pretty tasty and can feed a small army for cheap. My sister made this dish for her mother-in-law's birthday and it was down right delicious.

Do not let the picture above fool you. My sister did all the leg work. I just took it out of the oven and her husband snapped a photo. The pot above the meatloaf was her homemade ketchup that was rockstar. Quite frankly, it made the dish so don't attempt the recipe without making the ketchup, too. You will be very disappointed.

Homemade Ketchup

1 Tblspoon Olive Oil

2 Cloves Garlic

3 Anchovy Fillets (Optional)

1 Teaspoon Ground Ginger

T Teaspoon dry mustard

T Teaspoon Celery Seed

2 Teaspoons Worcestershire Sauce

2 Cans (28 Oz/875 g each) whole plum Roma Tomatoes, Coarsely Chopped with Juice

1 Cup Light Corn Syrup

3 Bay Leaves

Kosher Salt or Coarse Sea Salt tot Taste

2 Tablespoons Sugar (Optional)

In a saucepan over medium-low heat, warm the olive oil. Add the garlic and the anchovies, if using, mashing and stirring until soft, about 2 minutes. Add the ginger, mustard, and celery seed and heat until fragrant. Add the Worcestershire sauce and deglaze the pan, stirring to scrape up any browned bits on the pan bottom. Cook until almost fully evaporated.

Stir in the tomatoes and their juice, the corn syrup, and the bay leaves. Raise the heat to high and bring to a boil, then reduce the heat to low so the mixture simmers gently. Cook, uncovered, stirring occasionally, until thickened and shiny, about 1 hour. Season with salt, and sweeten with sugar, if desired. Remove from the heat and let cool.

Meatloaf

1 tablespoon olive oil
6 green onions, including tender green tops, minced
2 teaspoons kosher salt or coarse sea salt
1 teaspoon freshly ground pepper
1/2 cup milk
1 cup old-fashioned rolled oats
1 egg, beaten
1.5 lbs ground pork
1.5 lbs ground beef

To make the meatloaf, in a small frying pan over medium-high heat, warm the olive oil. Add the green onions until soft, about 2 minutes. Add 1 teaspoon of the salt and the pepper and stir to distribute evenly. Remove from the heat and let cool.

Put the milk in a small saucepan over medium heat and heat until small bubbles appear at the edge of the pan. Pour the hot milk into a large bowl and stir in the rolled oats and the remaining 1 teaspoon of salt. Let stand until the liquid is absorbed about 15 minutes.

Preheat oven to 350 degrees.

Add the egg, sauteed green onions and 1 cup of the homemade ketchup to the rolled oats and stir to incorporate. Fold in the ground meats and mix gently with your hands just until the liquids are evenly distributed. Do not overmix, or the meatloaf will be tough and crumbly. Sear a small patty of the mixture in a hot frying pan until cooked. Taste and adjust seasoning with salt and pepper.

Pack the meat mixture into an 8.5" x 4.5" loaf pan, mounding it nicely on top. Place in a baking pan to collect any overflowing juices. Bake the meat loaf for 1 hour. Remove from the oven and pour off the fat. Return to the oven until the juices run clear when the meatloaf is pierced in the center with a sharp knife or an instant-read thermometer inserted into the thickest park registers 165 degrees, 30-45 minutes longer. If the top of the meatloaf is browning too quickly, cover loosely with aluminum foil.

Just before the meatloaf is ready, reheat the remaining ketchup. Remove the meatloaf from the oven and let rest for 5 minutes. Then cut into slices of desired thickness. Pour some of the ketchup on the slices and pass the rest of it at that table.

Meatloaf with Homemade Ketchup

Pear, Apple and Cranberry Crisp

I worship the show Barefoot Contessa but sometimes watching it can really be torture. First of all, they never tape on a gray day in the Hamptons. Instead, it's always bright and sunny and all of her guests are tan stricken and J. Crew clad. She makes every recipe look effortless and can put together a gorgeous table in two seconds using the bounty of her insane garden just steps from her kitchen. Now that's the life!

I've never met anyone who didn't like a crisp so when I saw Ina make it on last week's show I bumped it up in my recipe box. Some recipes call for sauteing the fruit over stove top in butter and sugar before putting it in the pan. Ina's recipe just mixes the fruit with citrus, spices and sugar at room temp so the fruit starts to cook in the oven instead of stove top and doesn't break down into a gooey mess. I much prefer this method.

The prep on this is time consuming but can be outsourced. Anyone can peal and apple. Also, never serve a crisp without ice cream. I typically serve my crisps with Vanilla Bean. And watch out, they are piping hot when they come out of the oven.

Ina, if you're out there, happy belated birthday and thanks for all the great recipes.

Pear, Apple and Cranberry Crisp

• 2 pounds ripe Bosc pears (4 pears)
• 2 pounds firm Macoun apples (6 apples)
• 3/4 cup dried cranberries
• 1 teaspoon grated orange zest
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, lightly packed
• 1/2 teaspoon kosher salt
• 1 cup old-fashioned oatmeal
• 1/2 pound (2 sticks) cold unsalted butter, diced

Preheat the oven to 350 degrees F.

Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.

Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Pear, Apple and Cranberry Crisp

Roast Pork Tenderloin with Apples and Cider Sauce

I have really been in the mood for pork with apples. It's a classic combo that's very affordable and easy to pull together. Serve this dish with mashed potatoes or warm focaccia bread.

Roast Pork Tenderloin with Apples and Cider Sauce

• 2 (3/4-pound) pork tenderloins
• 1 tablespoon vegetable oil
• 2 teaspoons unsalted butter
• 2 (1/2-pound) Granny Smith apples, peeled, cored, and each cut into 16 wedges
• 1 cup low-sodium fat-free chicken broth
• 2/3 cup unfiltered apple cider
• 1/2 teaspoon arrowroot
  
• 1 tablespoon water
• 2 teaspoons cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preheat oven to 425°F.

Pat tenderloins dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then brown tenderloins on all sides, turning with tongs, about 5 minutes total. (If the handle of your skillet is not ovenproof, wrap handle in a triple layer of foil, shiny side out.) Transfer skillet to upper third of oven and roast until a thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a platter and let stand, loosely covered with foil, 15 minutes before slicing.

While meat is standing, heat butter in same skillet (handle will be hot) over moderately high heat until foam subsides. Add apple wedges and sauté, turning occasionally, until tender and golden brown, 5 to 7 minutes. Transfer apples to a plate, then add chicken broth and cider to skillet. Bring to a boil over high heat and meanwhile whisk together arrowroot and water in a small bowl. Whisk arrowroot mixture into sauce and boil until thickened and reduced to about 1 cup, about 5 minutes. Remove from heat and stir in vinegar, measured salt and pepper, and any juices that have accumulated on platter.

Cut meat into 1/2-inch-thick slices and serve topped with apples and sauce.

Roast Pork Tenderloin with Apples and Cider Sauce

Red Velvet Cupcakes

I'm not a dessert person but I do have a weakness for red velvet cupcakes. With Valentine's Day around the corner, I thought I'd post this delicious recipe so you can share the love this year with family and friends. You must make the frosting from scratch. Yes, I know you can buy it at the store. But the real stuff tastes so much better and it's so easy that you could make an 8 year old do it.

Red Velvet Cupcakes

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar
• Chopped pecans and fresh raspberries or strawberries, for garnish

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Red Velvet Cupcakes

Yabbies Coastal Kitchen

Just because times are tough doesn't mean we cannot go out at all. In fact, Drew and I have figured out a way to enjoy all the culinary treats we love at half the price. That right, happy hours are back. And I'm not talking about drinks.

Yelp and Citysearch are two online resources that keep track of all the deals going on in your city everyday. 2 for 1, half off bottles, free corkage, free appetizers with entree, happy hours and more. Keeping a pulse on these great deals is an awesome way to go out on the cheap and feel like you're eating like a king.

We came across Yabbies Coastal Kitchen on Yelp. Citysearch named them 'Best Seafood Restaurant' in 2007, and Zaget and Yelpers gave it praise. Local credentials aside, Yabbies has a killer happy hour menu and, suddenly, we were in the mood for seafood! Eating at 6 makes you feel a little geriatric but the bonus is you can usually choose where you would like to sit and the service is attentive.

Oysters of the day were $1 each and fresh from Point Reyes. We slurped them and washed them down with a glass of house white wine. Glasses start at $5, half carafe is $10 and a bottle of the house red or white runs at $20. Not a bad deal at all.

Next we ordered the Grilled Monterey Bay Calamari with Cilantro Sprigs and Thai Dipping Sauce for $6. I am not a big calamari fan. Fried is totally out of the question because you never actually taste the calamari and wind up eating breading and feel gross by the time you go out or go home. Grilled is usually overdone and you end up with rubbery tentacles. But Drew loves the stuff so I always roll with it. For the record, Yabbies has the best calamari I have ever had in my life. Not only was it cooked to perfection, the Thai dipping sauce is to die for.

For our last bite, we ordered the Mussels with White Wine and Shallot Broth for $9. Dipping a baguette in mussel broth never gets old and could be a meal of its own. Drew always says that I can show him how much I love him by making this very dish at home which, you can imagine, I have done several times.

$40 bucks and a hour and a half later, we left Yabbies full and satisfied. The crowd was coming in as we were going out but they will have paid full price for what we enjoyed for half. Suckers.

Yabbies Coastal Kitchen

GameDay Buffalo Wings

The Super Bowl is just around the corner so that means snacking on some American bites and dips. There is no question that beer, football and Buffalo wings go hand-in-hand. I found the recipe for the original spicy Buffalo chicken wings from the Anchor Bar in Buffalo, NY. Many argue that Anchor Bar is the birthplace of this bar food staple. You can adjust the heat by adding more or less cayenne and Tabasco.

Buffalo Chicken Wings
Prep Time: 10 minutes
Cook Time: 25 minutes

* 36 chicken wing pieces (one wing makes 2 pieces - the "flat" and the "drum")
* 1 tablespoon vegetable oil
* 1 tsp salt
* 1 cup all-purpose flour
* 1 1/2 tablespoons white vinegar
* 1/4 teaspoon cayenne pepper
* 1/8 teaspoon garlic salt
* 1/4 teaspoon Worcestershire sauce
* 1 teaspoon Tabasco sauce
* 1/4 teaspoon salt
* 6 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
* 6 tablespoons unsalted butter or margarine
* celery sticks
* blue cheese dressing (I love Marie's)

Preparation:
Preheat oven to 425 degrees F.

1. If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.

2. While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.

3. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.

These are always served with celery sticks and blue cheese dressing on the side.

GameDay Buffalo Wings