Summertime 3 Berry Pie
Makes 1, 9" pie*Tips:
Save time on prep by using a ready made graham cracker crust and Cool Whip topping.
Use any combination of the three berries suggested, as long as you have 6 cups total. I have also, successfully used a combination of strawberries and blueberries when the others are not in season.
When pureeing the berries, be sure to process them for a full minute; otherwise, the yield on the puree may be too small.For the Crust:
9 graham crackers, broken into rough pieces (for 1 cup graham cracker crumbs)
2 tablespoons sugar
5 tablespoons unsalted butter, melted and warm
For the Filling:
2 cups fresh raspberries
2 cups fresh blackberries
2 cups fresh blueberries
1/2 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 tablespoon lemon juice ( 1 lemon)
2 tablespoons Red Currant or Apple jelly
For the Topping:
1 cup heavy cream (cold)
1 tablespoon granulated sugar
1 teaspoon vanilla extract
Adjust oven rack to middle position and heat oven to 325 degrees F.The Crust:
In food processor, process graham crackers until evenly fine, about 30 seconds. Add sugar and pulse to combine. Continue to pulse while adding warm melted butter in steady stream; pulse until mixture resembles wet sand. Transfer crumbs to 9-inch glass pie plate; form crust using 1/2-cup dry measuring cup. Bake crust until fragrant and beginning to brown, 15 to 18 minutes; transfer to wire rack and cool completely while making filling.
The Filling:
Combine berries in large colander and gently rinse. Spread berries on paper towel-lined baking sheet and gently pat dry with additional paper towels.
In food processor, puree 2 1/2 cups mixed berries until smooth and fully pureed, about 1 minute. Strain puree through mesh strainer into small nonreactive saucepan, scraping and pressing on seeds to extract as much puree as possible (you should have 1 1/4 to 1 1/2 cups). Whisk sugar, cornstarch, and salt in small bowl to combine, then whisk mixture into puree. Bring puree to boil over medium heat, stirring constantly with wooden spoon; when mixture reaches a boil and is thickened to consistency of pudding, remove from heat, stir in lemon juice, and set aside to cool slightly.
While puree is cooling, place remaining berries in medium bowl. Heat jelly in second small saucepan over low heat until fully melted; drizzle melted jelly over berries and toss gently to coat. Pour slightly cooled puree into cooled pie shell; top with fresh berries. Loosely cover pie with plastic wrap; refrigerate until chilled and puree has set, about 3 hours (or up to 1 day).
The Topping:
Just before serving, beat cream, sugar, and vanilla with electric mixer on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 seconds longer. Increase speed to high; continue beating until cream is smooth, thick, nearly doubled in volume, and forms soft peaks, about 30 to 60 seconds.
Cut pie into wedges and serve with whipped cream.
Strawberry Angel Cloud
Serves 9
1 envelope unflavored gelatin
3/4 cup cold water
1/2 cup sugar
1 package (10 ounces) frozen sliced strawberries, thawed
1 carton (8 ounces) frozen whipped topping, thawed
5 cups angel food cake cubes
Fresh strawberries, optional
Fresh mint, optional
In a saucepan, combine gelatin and cold water; let stand for 5 minutes to soften. Heat and stir over low heat just until gelatin dissolves. Remove from the heat; add sugar. Stir until dissolved. Stir in strawberries with any juice that has has accumulated. Chill until partially thickened.
Fold in whipped topping. Place cake cubes in a large bowl; pour strawberry mixture over cake and gently stir. Pour into an ungreased 8-in. square dish. Chill until firm.
Cut into squares & garnish with fresh strawberries and mint.
Note: I often serve this with a simple strawberry sauce spooned over the top.
Glazed SalmonPreparation: 20 minutes
4 servings
Oooo baby this is goo-ood!
Try it with boneless Chicken breasts too.
2/3 cup dark brown sugar, packed
1/4 cup Dijon mustard1/4 cup rice vinegar1/4 cup soy sauce
4 (8-oz.) salmon fillets or steaks (about 3/4-inch thick)
2 green onions, chopped fine
Prepare grill to medium-high heat.
For glaze: combine brown sugar, mustard, rice vinegar and soy sauce in medium bowl and whisk to blend.
Brush 1 side of salmon fillets generously with glaze.
Place salmon steaks, glazed side down, onto Grill.
Cook until glaze is slightly charred, about 4 minutes.
Brush top of salmon steaks with glaze.
Turn salmon over and grill until second side is slightly charred and salmon is just opaque in center, about 5 minutes longer.
Transfer salmon to plates, drizzle with remaining glaze and sprinkle with green onions.
* Serve with steamed asparagus and rice pilaf.
Shanghai MarinadeI modified this recipe from one that was originally in Gourmet magazine in the 70's when Teriaki was so popular. It's very versatile, and has been my "go to" marinade for grilling ever since.
1/3 c. soy sauce
1/3 c. good Sherry (see *tip below)
1/3 c. peanut oil
1 tablespoon sugar
3 medium cloves garlic, minced or pressed
Tabasco sauce, several healthy shakes (3 or more)
Two or three strips of lemon rind, twisted to release flavor (2" long x 1/2" wide)
For thickening slurry:
2 Tablespoons of Sherry
1 Heaping tablespoon cornstarch
Mix all ingredients together (omitting the last two slurry ingredients) until thoroughly emulsified. pour into a large Ziploc bag, or whatever container you'll be marinating your meat in. I use a Tupperware type container.
Add meat. Refrigerate at least two hours. Shake, or stir occasionally to ensure good absorption.
When ready to grill, remove meat from container and reserve marinade.
While meat is cooking, pour marinade into small saucepot and bring to a simmer.
Meanwhile: in a small bowl or cup; mix a slurry of the cornstarch and the 2 Tbsp. Sherry. When the marinade comes to a boil gradually add the slurry mixing constantly until marinade is thick enough for basting. If you need to make more of the cornstarch slurry; do so, this time adding just enough Sherry to dissolve the cornstarch. Start basting the meat about ten minutes before it's done.
*Tip:
For beef kabobs or pork, I use Sweet Sherry.
For chicken I use Dry Sherry, or Vermouth.
For a larger beef roast, I'll often use Tawny Port
Remember: if you wouldn't drink it, don't cook with it!
Slow Cooker Fajitasmakes about 8 fajitas
1 each medium green, sweet red and yellow pepper, cut into 1/2-inch strips
1 large sweet onion, cut into 1/2-inch strips
2 pounds boneless beef sirloin steaks, cut into thin strips
1/2 cup beef stock
1/4 cup good red wine
1 tablespoon lime juice
2 teaspoons ground cumin
2 teaspoon chili powder
3 cloves garlic, minced or pressed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
Flour tortillas, warmed
Salsa
Shredded cheddar cheese
Fresh cilantro, coarsely chopped
Place peppers and onion in a 5-qt. slow cooker.
Top with beef.
Combine the water, vinegar, lime juice and seasonings; pour over meat.
Cover and cook on low for 6-8 hours or until tender.
Using a slotted spoon, place about 1/2 cup meat mixture down the center of each tortilla.
Top with salsa, cheese and cilantro; roll up and enjoy!
Caribbean Chicken1 teaspoon allspice
1/4 cup red onion, chopped
1/2 cup green onions, chopped
2 tablespoons extra-virgin olive oil
1/4 cup orange juice, fresh
1 tablespoon lime zest
2 tablespoons soy sauce
2 tablespoons freshly chopped thyme leaves
2 tablespoons jalapeno, seeded, diced
2 teaspoons freshly grated or chopped ginger
1 clove garlic
Salt and pepper
4 chicken breasts, bone and skin on
Lime wedges
Puree all ingredients except chicken & lime wedges in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.
Preheat oven to 350 degrees F.
Heat grill pan to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.
Squeeze a lime wedge over each piece of chicken and serve.
Grilled BBQ Shrimp
Preparation: 20-30 minutes
This recipe is a keeper from Chef Bobby Flay and can be scaled down for small gatherings.
1/4 cup smoked sweet paprika
2 tablespoons ancho chili powder
2 tablespoons light brown sugar
2 teaspoons ground cumin
3 tablespoons canola oil
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 pounds (21 to 24 count) large shrimp
6 cloves coarsely chopped fresh garlic
1/2 cup thinly sliced green onion, dividedWooden skewers
Optional: Liquid Smoke
Ahead of time: Soak wooden skewers in water for about 25 minutes
Whisk together the paprika, ancho powder, brown sugar, cumin, garlic, canola oil, salt and pepper in a small bowl.
(add a little liquid smoke too, if desired)
Place the shrimp in a large bowl, add the spice rub and stir well to coat each shrimp.
Heat your grill to high.
Skewer 1/2 the shrimp and place on a grill pan (or outdoor grill) to cook until just cooked through, 3 to 4 minutes. Transfer to a large platter. Wipe out the pan with paper towels, and repeat with the remaining ingredients.
sprinkle/toss with green onions.
Bacon & Swiss Dip
Preparation: 10 -15 minutes
This rich and delicious dip can be prepared in ten minutes.
Great "go to for unexpected company. Not for calorie counters!
1, 8oz. cream cheese
2 Tablespoons of chopped green onions
1/2 Cup of mayo
4-6 oz. shredded Swiss cheese
8 Slices bacon (cooked and crumbled)
1/2 Sleeve Ritz crackers (crushed and buttered)
Soften cream cheese and mix together with mayo, Swiss cheese
and green onions.
Spread in bottom of pan (a glass or ceramic baking dish or tart pan works well)
Top with buttered crackers and bacon
Heat in microwave for 4-5 minutes or until cheese is melted through.
Serve with bagel chips
Sausage Dip
Preparation: 50 minutes
This is great for a larger crowd, as it makes about 5 cups dip.
1 pound bulk pork sausage
1 small onion, chopped
1/2 cup chopped green pepper
1/4 tsp. kosher salt
1/4 tsp. black pepper
3 medium tomatoes, chopped
1 clove garlic, minced fine or pressed
1 can (4 ounces) chopped green chilies
1 package (8 ounces) cream cheese, cubed
2 cups (16 ounces) sour cream
Tortilla chips
In a large skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain.
Stir in tomatoes, garlic, salt, pepper and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
Add cream cheese; stir until melted. Stir in sour cream. Transfer to a fondue pot or small crock pot and keep warm. Serve with tortilla chips.
Aunt Suze's Taco Meatpreparation: 40 minutes
Leftovers can be frozen, used for tostadas or taco salad another day. Better yet, try my "Easy Taco Bake"
Try this with the ground turkey. My non-turkey eating brothers didn't know the difference. Actually, the turkey works much better here, imparting a fresher and less greasy taste. I have been perfecting this recipe over the years and it always gets raves. Once you taste these, you'll never do it any other way.
3 lbs. ground turkey (or ground round if you must)
1 large onion, chopped
4 or 5 large cloves garlic, minced fine or pressed
3 tsp. seasoned salt (Lawry's)
several grinds fresh black pepper
4 level tablespoons chile powder (YES, this is ESSENTIAL for the right flavor)
2 teaspoons dried oregano (or 1 tablespoon fresh)
1 teaspoon cumin
2 small or 1 large tomato, chopped in 1/2" pieces
1 small can chopped green chiles (these cans are very small, only 4 oz. I think.)
1/2 cup *Herdez Salsa Casera, or your favorite salsa (*Herdez Salsa comes in small 7 oz. cans in the ethnic foods isle)Cilantro, chopped (1 large bunch)
In a Large skillet, or 3 quart pot, add three pounds ground meat, onion, and garlic. Cook until just browned. Do not overcook or meat will be tough.
Add seasoned salt, black pepper, chile powder (trust me, use ALL of it!), oregano, cumin, tomato, green chiles, and salsa. Turn heat down low, cover and simmer, stirring occasionally for 25 minutes, stirring in half of the cilantro 10 minutes before done.
Note: Giving this a full 25 minutes to simmer is important for the flavors to meld properly.
Serve on warm flour tortillas with assortment of toppings.
Great with refried beans and Puerto Rican yellow rice as side dishes.On occassion I will make a cactus salad too (cactus comes canned or jarred in the ethnic foods isle of your grocer and fresh cactus pears can be obtained seasonally).
Topping suggestion: shredded cheddar and monterey jack cheese, chopped tomatoes, shredded lettuce, and salsa (I always mix some chopped, fresh ciantro into the salsa).
Aunt Suze's Chili
Preparation: 60 minutes
1 large onion, chopped
4 large cloves garlic, minced (or pressed)
1.5 pounds ground beef (use ground round)
1 pound ground turkey (can use another pound of beef instead, or two pounds turkey)
1 tsp. seasoned salt
1 tsp. black pepper
2 or 3 tablespoon chili powder
2 tsp ground cumin
1 tsp. red pepper flakes (or more if you like it hot)
1, 15 oz. cans tomato sauce
2, 28 oz. cans stewed tomatoes (if whole, crush to pieces with fingers over pot)
3, 15 oz. cans chili beans or red kidney beans (I use Brooks Chili "HOT" beans)
2 to 3 tablespoons chopped cilantro
Grated sharp cheddar cheese & diced green onion for garnish(see *Tip)
In a large (4-5 quart) pot, saute the onion for a couple of minutes. Add the ground beef, ground turkey, garlic & seasoned salt. Cook until the meat is lightly browned. Be careful not to over brown the meat or it will be tough and tasteless *what you're looking for here is clumps of meat with a slightly pink center. Then add the remaining ingredients (except cilantro) and mix well. Cover and simmer on low for 25 minutes. Adjust seasoning (may need more cumin, chili powder, or pepper flakes as your taste dictates). Continue simmering very slowly (with lid askew to release steam) for another 20 minutes, adding cilantro ten minutes before done.
*Tip: Serve with grated cheddar cheese, diced onion and either oyster crackers, tortilla chips or cornbread on the side.
Easy Taco Bake
Preparation time varies
When you have tacos for supper, do you end up with a little of each filling leftover?
This fast and delicious pizza-like main dish is a great way to use them up!
2 tubes, refrigerated crescent rolls
taco meat mixture (if not using leftovers, make according to "Lawry's" packet mix, or use my Taco Meat recipe)
*1, 15 oz. can refried beans, mixed with 1/2 tsp. cumin & 1tsp. corriander (optional)
5 oz each, shredded cheddar & mantery Jack cheese (or mexican blend)
Assorted chopped toppings such as, tomatoes, green onion, black olives, green chiles, shredded lettuce, fresh cilantro
Salsa or taco sauce
Sour cream (if desired)
Preheat oven to 350 .
Press crescent rolls dough into the bottom of a 10-inch by 15-inch jelly roll
pan to form a crust.
layer with the taco meat and bake until golden.
*Meanwhile: if using refried beans; place bean mixture in a microwave safe bowl and microwave until hot, stirring once halfway through (this should only take about three or four minutes total).
Spread beans evenly over meat layer.
Sprinkle with shredded cheese and pop it back in the oven until the cheese is melted.
Immediately top it with chopped tomatoes, chopped green chiles, green onion, sliced black olives, & shredded lettuce.
Cut in squares & Serve with salsa and sour cream. YUMMY!
Herb Roasted Nuts (Bar Nuts)
Preparation: 10 -15 minutes
This recipe is modified from the well loved version served as "Bar Nuts" at the famous Union Square Cafe in New York.
1 1/4 pounds cashew nuts
2 tablespoons coarsely chopped fresh rosemary leaves (Or your own herb preference)
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter
Combine the rosemary (or herb of choice), pepper, sugar, salt and butter in a large bowl.
Place the nuts in a large saute pan over medium heat. until they are toasted slightly and hot. WATCH THEM CLOSELY so as not to burn.
Toss the warm nuts with the herb mixture until the nuts are well coated. Serve warm.
Tip: try various herb combinations that appeal to your palate. Such as:
Basil & garlic powder for an italian flavor (omit sugar). What about tossing in a little grated parmesan cheese?
Tarragon & Smoked paprika for a sweet smokey taste.
Oregano, Cumin & Chile powder for a Mexican style nut.
Use your imagination, the possibilities are endless!
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