Avocado Bacon-Ranch Deviled Eggs (1 - 1 1/2 Dozen Deviled Eggs)
This recipe comes from “bakeaholicmama.com”, who came up with it while in a mood for Deviled Eggs but had no mayo. I love
9 hard boiled eggs
1 1/2 avocados peeled and pitted
2 tbs of ranch dressing (homemade or store bought)
1 tbs of sour cream (I used light)
2-3 scallions chopped
The juice of one lime
Pinch of salt
4 slices of cooked extra crispy bacon
Peal and slice eggs length wise.
Remove yolks and place in them in the bowl of your food processor.
Set egg whites aside.
Add your remaining ingredients except the bacon... set that aside.
Pulse the filling until it is smooth add more ranch dressing or sour cream if it is too dry.
Pipe filling into egg whites and top with bacon crumbles.
Spring Pea Hummus (via The Huffington Post, Taste)
This is a simple dip with peas and mint, and some onion, sour cream, and tahini. “Hummus” implies that you are using chickpeas, so we are taking liberties with the name, by using regular peas as the base legume, instead
of chickpeas. It’s fresh and spring-y with the peas and mint. Serve it with pita chips or toasted rounds of sliced baguette.
1 Tbsp olive oil
1/2 cup chopped onion
2 cups shelled peas, fresh or frozen
3/4 cup water
2 Tbsp tahini
3 Tbsp chopped fresh mint (spearmint)
2 Tbsp sour cream
1/2 teaspoon black pepper
Salt to taste
1 Heat the olive oil in a small pot over medium heat. Add the chopped onion and sauté until soft and translucent, but not browned, about 4-5 minutes. Add the peas and the water, cover and bring to a boil. Let this cook 5 minutes, then drain the peas and onions.
2 Put the peas and onions into the bowl of a food processor and add all the remaining ingredients. Pulse until you have a rough purée. Serve chilled.Simply Recipes http://www.simplyrecipes.com
Chile Brined Fresh Ham (Serves 6 - 8)
Directly from our friends at Food & Wine, via Huffington Post, Butcher Ryan Farr of 4505 Meats in San Francisco brings a heavenly recipe for ham - especially for those of us who spurn those pink hams! Here, Chef Ryan brines a fresh ham in a chile-spiked liquid. The pork skin turns wonderfully crackly in the oven.
4 cup(s) kosher salt
2 cup(s) sugar
6 quart(s) cold water
1 cup(s) black peppercorns, crushed
5 ounce(s) Thai or serrano chiles, stemmed and finely chopped
8 whole(s) cloves
4 cup(s) ice cubes
1 18-pound, bone-in fresh ham with skin
2 cup(s) low-sodium chicken broth
1. In a large saucepan, combine the salt and sugar with 2 quarts of the water. Bring to a boil over moderately high heat, stirring to dissolve the salt and sugar. Pour the brine into a very large pot. Stir in the peppercorns, chiles and cloves. Add the remaining 4 quarts of water and the ice and stir until the ice has melted and the brine is at room temperature. Add the ham, skin side up; the skin does not have to be submerged. Brine the ham in the refrigerator for 24 hours. (You Can Do This Safely In An Insulated Cooler)
2. Preheat the oven to 400°. Remove the ham from the brine and brush off the peppercorns and cloves. Set the ham skin side up in a roasting pan and let stand for 30 minutes at room temperature.
3. Roast the ham for 1 hour; turn the pan and add 1 cup of water halfway through. Reduce the oven to 300° and roast the ham for 2 1/2 hours longer, until an instant-read thermometer inserted into the thickest part of the meat registers 150°. Transfer the ham to a carving board and let rest for 30 minutes.
4. Strain the pan juices into a saucepan; skim off the fat. Add the chicken broth and bring to a boil. Cut the skin off of the ham and break it into pieces. Thinly slice the meat and serve with the jus and crisp skin.
Spiral Cut Orange Baked Ham
Roast Leg of Lamb Shoulder (Serves 6)
There is nothing like a Jaime Oliver recipe to liven up your holiday. This Roasted Shoulder of Lamb would be an honor to serve on your holiday table:
For The Lamb
1 (4.4-pound) bone-in lamb shoulder **
Sea salt and freshly ground black pepper
1 large bunch fresh rosemary
1 bulb garlic, unpeeled, broken into cloves
For the lamb gravy/mint sauce:
6 tablespoons butter (divided)
1 tablespoon all-purpose flour
2 cups good-quality hot chicken or vegetable stock
2 heaped tablespoons capers, soaked, drained and chopped
1 large bunch fresh mint, leaves picked
2 tablespoons red wine vinegar
**NOTE: You can roast a boneless leg of lamb using this same recipe - just adjust the cooking time. Estimate 10 - 13 minutes per pound of boneless lamb assuming you start hot at 450, then lower to 325 after 20 minutes.
For the lamb: Heat your oven t0 450 to 500 degrees F. Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting pan, rub the lamb all over with olive oil and season with salt and pepper. Place it in the pan on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with aluminum foil and place in the oven. Turn the oven down immediately to 325 degrees F and cook for about 4 hours - it's done if you can pull the meat apart easily with 2 forks. If it's tender but not brown as you'd like, uncover and briefly turn up the heat again at the end, till it has a nice brown crust.
For the sauce: Remove the lamb from the oven and place it on a chopping board. Cover it with foil, then a kitchen towel, and leave it to rest.
Pour away most of the fat from the roasting pan, discarding any bits of rosemary.
Put the pan on the stovetop over medium heat and whisk in the flour. Add the stock, stirring and scraping all the sticky goodness off the bottom of the pan. You won't need gallons of gravy, just a couple of flavorsome spoonfuls for each serving. Add the capers, turn the heat down and simmer for a few minutes. Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a pitcher.
Serve hot with the Lamb which has now rested but is still warm. Enjoy.
Deb's Own Leg of Lamb, Bone in Serves 6 - 8
Thai Cucumber Salad, Serves 4 - 6
Marinade: 1/2 cup sugar, 1/2 cup rice wine vinegar, 1 tablespoon sweetened chili garlic paste,
1 teaspoon salt
Salad: 3 cups (seedless) cucumber, unpeeled and sliced thin, 1/4 cup sliced sweet or red onion, 1/2 cup thinly sliced red bell pepper, all of the marinade.
Garnish (optional): fresh mint or cilantro leaves, chopped peanuts
1) For the marinade: Combine the sugar and vinegar in a small saucepan. Cook over medium heat, stirring occasionally, just until the sugar melts. Remove from the heat and stir in the chili sauce and salt. Cover and refrigerate until needed.
2) In a medium bowl, combine the cucumbers, onion, and pepper. Add just enough marinade to cover the vegetables, stir, and chill for 1 hour before serving. Garnish with fresh mint or cilantro and chopped peanuts if desired
Shaved Raw Asparagus w/ Parmesan Dressing: Serves About 6
Another treat from our friends at Food & Wine - this time something you may have seen before - shaved Asparagus. I’m going to admit that I attempted a similar recipe before & for the time it takes to shave Asparagus,
you could just use Arugula. Yet this time, the delicate and unique taste you end up with when you take the extra few minutes it takes to prepare this dish makes it all worthwhile!
From Chef Mark Ladner of Del Posto in NY has shared a secret to avoid the concern that Asparagus often makes wine taste vegetal. To counter that, he mixes shaved spears with a supremely wine-friendly ingredient: parmesan. Perfect!!
2 pound(s) large asparagus
1 cup(s) coarsely grated Parmigiano-Reggiano
cheese, 3 ounces
3 tablespoon(s) fresh lemon juice
2 tablespoon(s) warm water
1/4 cup(s) extra-virgin olive oil
Kosher salt and freshly ground pepper
1. Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl.
2. In a small bowl, mix the Parmigiano-Reggiano with the lemon juice, water and olive oil. Add to the asparagus and toss to coat. Season the salad with salt and pepper and serve at once.
Scalloped Potatoes w/ Caramelized Onions, Serves 6 to 8
Who doesn't love potatoes? Here is a luscious celebratory way to serve them from Katheryn's Kitchen, via Food52:
2 cups whipping cream
4 crushed garlic cloves
3/4 teaspoons sea salt
1 tablespoon oil
1 large Spanish or yellow onion, thinly sliced
3 large Yukon Gold potatoes (2 to 3 pounds), peeled
1 cup shredded Gruyere cheese
2 sprigs fresh thyme
In saucepan, bring cream, garlic, peppercorns, thyme, and salt to just under boil; reduce heat to low, cover and simmer for 15 minutes. Remove from heat; set aside. Heat your oven to 300° F. Meanwhile, in skillet, heat oil over medium-low heat and cook onion, stirring often, until light brown, about 45 minutes. Slice potatoes as thinly as possible (using a mandoline if available). Layer 1/4 of the potatoes in greased about 8 x 12-inch glass baking or casserole dish; top with 1/3 of the onion and 1/4 of the cheese. Repeat twice. Top with remaining potatoes. Strain cream mixture over potatoes, shaking casserole to distribute evenly. Sprinkle with remaining cheese. Bake in 300° F oven on a baking sheet (to catch drips) until tender and a knife inserted into the dish pierces potatoes easily, 1 1/2 to 2 hours. (Make-ahead: Let cool, then cover and refrigerate for up to 2 days. Reheat, tented with tin foil, in 375° F oven for 30 minutes.) Tip: For a lighter version, steep garlic, peppercorns, thyme, and salt in 2 cups of (500 mL) milk. Then make béchamel sauce: In saucepan, melt 2 tablespoons butter over medium-low heat. Add 2 tablespoons all-purpose flour. Cook, stirring, for 1 minute. Whisk in strained milk mixture, and simmer everything for 5 minutes until slightly thickened. Pour over potatoes
Spinach Gratin Serves 8 - 10
From Food52: Creamed spinach with a crunch, Lizthechef's gratin applies a layer of finesse to an age-old comfort food. A fragrant onion bechamel, made savory with a generous addition of Gruyere, envelops chopped spinach in its lush
embrace without overwhelming it. We especially love the layer of buttery-crisp, salty panko crowning the top. Pair with some steak, a baked potato and a nice Cabernet, and you've got one heck of a meal.
4 tablespoons unsalted butter
2 medium-sized yellow onions, chopped
1/4 cup unbleached flour
3 cups organic whole milk
1/4 teaspoon freshly grated nutmeg
pinches of cayenne
1 and 1/2 cup grated Gruyere cheese
3 16 oz. bags of organic, chopped spinach - thawed
1/2 to 1 teaspoon kosher salt
1/4 to 1/2 teaspoon ground white pepper
2 tablespoons unsalted butter
1 and 1/2 cup panko breadcrumbs
sea salt, to taste
Preheat oven to 400 degrees. Squeeze the liquid from the thawed spinach, handful by handful. Set aside. Heat milk to simmer in saucepan. Melt the butter in a heavy-bottomed pot. Add onions and cook until wilted but not browned, about 10 minutes. Add the flour and cook for 2 minutes. Stir in the hot milk and whisk the sauce until it thickens. Add the nutmeg and cayenne. Turn off the heat. Stir in the cheese and season with salt and pepper. Taste and correct seasoning. Add the spinach and mix in well. Pour into a 9X11 glass or ceramic baking dish. Prepare crumb topping. Melt butter in medium skillet. Add panko, sprinkle with sea salt and stir until lightly toasted. This occurs quite suddenly. Gently smooth the toasted panko on top of the gratin. Cook for 30-35 minutes until bubbling.
Green Spring Pea Salad, Serves 6
3 pkgs frozen steam fresh sugar snap peas
2 pkgs frozen steam fresh green peas, or green peas with mushrooms if available
1&1/2 c. pea shoots or if not available use any regular sprouts that are fresh
1/2 c. finely diced red onion (optional)
1/2 c. japanese dressing (the yellow one)
Note: if you do not have the japanese dressing you can use ranch, or
use this recipe for something lighter:
3 tbs olive oil
1tbs lemon juice
1tbs dijon mustard
salt and pepper
Whisk all salad dressing ingredients together vigorously and pour over vegetables.
Cook the steam fresh vegetables as package directs, but just until defrosted. (that is about half the time directed) You dont want to be eating mushy vegetables.
In a large bowl, add snap peas, green peas, and sprouts which should have been rinsed and dried, salt and pepper. Add Japanese dressing of your choice and mix gently. Refrigerate until ready to serve.
I love to see the striking hues of bright green on the table in the Spring. But, as always, this is a flexible recipe for you to use as a base. Feel free to substitute or add ingredients as you see fit.
French Toast Cassarole, Serves 8-10
The simplicity of this recipe is that you can prepare it the night before, and then just pop it in the oven the morning you want to cook it.
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
Splendid Pineapple Pudding
Here's one that was absolutely delicious, a perfect accompaniment to ham or pork. Or you can even use it as dessert.
- 1/2 cup butter or margarine, softened
- 2 cups sugar
- 8 eggs
- 2 (20 ounce) cans crushed pineapple, drained
- 3 tablespoons lemon juice
- 10 slices day-old white bread, cubed
- In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. stir in the drained pineapple and lemon juice. Fold in the bread cubes. Do not over mix now, because you don't want the bread to dissolve. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 325 degrees F for 35-40 minutes or until set.
- I doubled the recipe, and it still came out perfect.
Brunch Frittata w/ Tuna & Tomatoes
6 large eggs, beaten, at room temperature
Two 5-ounce cans tuna packed in olive oil, drained and flaked into 1/4 to 1/2-inch pieces, such as Flott
1/4 cup milk, at room temperature
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon anchovy paste
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter, at room temperature
2 Roma tomatoes, seeded and chopped
1 cup (8 ounces) mascarpone, at room temperature
1/2 teaspoon kosher salt
Zest of 1 small lemon
Place an oven rack in the center of the oven and preheat to 400 degrees F.
For the frittata:
Mix together the eggs, tuna, milk, parsley, anchovy paste, salt and pepper in a large bowl. Heat the oil and butter over medium-high heat in an oven-safe, 10-inch nonstick skillet. Add the egg mixture and cook, without stirring, for 5 minutes. Arrange the tomatoes on top of the egg mixture and cook until a crust forms on the underside and the sides of the mixture have set, about 3 minutes. Place the skillet in the oven and bake until the center is set, for 6 to 8 minutes. Using a heat-resistant spatula, loosen the sides of the frittata and slide onto a serving plate.
For the topping:
Mix together the cheese, salt and lemon zest in a medium bowl; Cut the frittata into wedges and serve with a dollop of the topping.