Cinco De Mayo

I have celebrated Cinco de Mayo for as long as I can remember – a holiday that commemorates the Mexican army's uncertain victory over French forces at the Battle of Puebla on May 5, 1862 - and it’s always been one of my favorite celebrations. Let’s just call it one of those “drinking holidays.”

For most of us, it’s just another reason to make a great jug of Margaritas and get friends together for a festive Mexican meal.

You really don’t need to buy out the grocery store to put together a Mexican feast – look in your refrigerator and you’ll find plenty of ingredients and leftovers to invent the magic.

Lesson One: It’s all about buying good ingredients and making extraordinary sauces and salsas. I made three today and they were all so easy. A lot of chop chop and you’re done!

Lesson Two: Bolillos …authentic Mexican bread make the BEST sandwiches and they are baked fresh every day at my little Mexican bakery.

Here are a few recipes that will help get your party started.

Buen apetito!

Salsa Verde
My absolute favorite on Queso Fundido, Pork and Eggs.

10 Green Tomatillos – husks removed and cleaned
Half A White Onion
2 chiles serranos or Jalapenos
2 clove garlic
Salt and pepper
Approximately 10 Leaves of Cilantro
½ teaspoons Cumin
¼ teaspoons Mexican Oregano

Place tomatillos and jalapenos in water to cover. Bring to a low simmer, turning tomatillos so they are lightly browned. Add water as needed.

Remove and place in a blender. Blend until smooth. Add the garlic, salt and pepper, cumin, oregano, and blend.

Cut stems from the cilantro and place leaves into the blender. Blend until the cilantro is mixed.

Dice onion and place in the blender. Blend for a second so the onion is still a little chunky.

Cool and serve.

Margarita
This is my recipe for Margaritas. After years in the test kitchen, I was amazed to discover that this simple combination was the perfect combination with the Roses Lime being the key ingredient.

½ cup agave tequila
½ cup Triple Sec
½ cup Margarita mix – Jose Quervo
½ cup Roses Lime

Pour into a cocktail shaker filled with ice. Shake and pour into your favorite Margarita glass.

Michelada

I’m not a beer drinker but this is really enjoyable if you want to switch it up. The recipe calls for 2 ounces of tomato juice but I actually use about half that amount.

Salt
1 large lime
2 ounces tomato juice
3 dashes Maggi brand sauce
12 ounces Mexican beer

Salt the rim of a 20-ounce glass; fill glass halfway with ice. Cut lime in half and squeeze both halves into glass. Add tomato juice and Maggi seasoning sauce. Top off with beer.

Makes 1 drink

Sangria
You don’t always have to make everything from scratch now do you?I was going to make some homemade Sangria today, but found a 6 pack of Bacardi Silver Sangria at the grocery store. I took it home, loaded it up with slice fruit and let it sit in the refrigerator for about a half hour. This was surprisingly good, refreshing and light.

If you do have the time, this adaptation is a spicy, heavier version than the Bacardi – Silver which had more of a wine base and was sparkling.


You can add a dash of vodka if you want a better kick.

Sangrita

4 ancho peppers, stemmed and seeded
1/4 cup chopped onion
6 ounces orange juice
4 ounces lime juice
1 ounce Worcestershire sauce
16 ounces tomato juice
3 teaspoons salt
1 teaspoon black pepper

Toast ancho peppers in a 325-degree oven or in a hot pan until soft and lightly toasted; let cool.

Place peppers, onions, orange and lime juice in a blender and puree until smooth. Strain to remove ancho pieces.

Add Worcestershire sauce, tomato juice, salt and pepper; let chill.

Makes 1 quart.

Guacamole en Molcajete
Another version of Guacamole and this time I used Xochitl chips.

I don’t often put chopped pepper in my guacamole but it added a ton of flavor. I will certainly be experimenting with other additions.

1/2 teaspoon finely minced garlic
1 teaspoon finely chopped Serrano pepper
11/2 tablespoons chopped white onion
1/2 teaspoon coarse salt
1 teaspoon lime juice
1 Haas avocado
2 tablespoons diced plum tomatoes, seeded
11/2 tablespoons chopped cilantro

Using a tejolote and molcajete (Mexican version of mortar and pestle), mash the garlic, pepper, onion, salt and half of lime juice.

Cut avocado in half around pit; twist halves apart. Tap knife firmly into the pit, turn knife and remove pit. Cut flesh of avocado into 1/2-inch pieces and scoop out with spoon. Using a wooden spoon, mash the avocado pieces in molcajete. Mix to a creamy but chunky consistency.

Add tomatoes, cilantro and remaining lime juice and mix gently.

Serve with tortilla chips.

Serves 2

Fine Cooking X 2

I recently got an issue of Fine Cooking Magazine and surprisingly, almost every one of the recipes in the April/May 2011 issue looked really fantastic.

These two were exceptional and required no changes.

Bon Appetit!

Asparagus Ravioli with Brown Butter Sauce
I got really excited about this dish the minute I took my first bite.
The wonton wrappers were the perfect substitute for the homemade ravioli pasta. In fact, I liked using the wonton wrappers better because they were so light so I didn’t feel full after I ate this dish.
The combination of the rich brown butter sauce, the bright lemon zest, and crunchy almond garnish were a perfect complement.
You can use any other vegetable as a substitute for the asparagus and it will be delicious.
This is also the perfect dish for a meatless Monday meal.
Yields 18 raviolli.

Sea salt
1 lb. thick asparagus, trimmed, spears cut into 1-inch pieces, tips reserved
6 Tbs. mascarpone
1/3 cup whole milk ricotta
1/4 cup freshly grated Parmigiano-Reggiano; more for serving
1 tsp. anchovy paste
1/2 tsp. minced garlic
Pinch cayenne
Kosher salt and freshly ground black pepper
36 wonton wrappers
4 oz. (1/2 cup) unsalted butter
1/2 cup blanched almonds, chopped
Finely grated lemon zest to taste

Bring a medium pot of well-salted water to a boil over high heat. Have ready a medium bowl of ice water. Boil the asparagus tips until tender but still bright green, about 2 minutes. With a slotted spoon, transfer to the ice water. When cool, transfer with the slotted spoon to a small bowl and set aside. Cook and cool the asparagus spears in the same manner; dry them on paper towels. In a food processor (or by hand), chop 1-1/2 cups of the spears very finely and transfer to a medium bowl. Add the remaining spears to the tips.

Add the mascarpone, ricotta, Parmigiano, anchovy paste, garlic, and cayenne to the chopped asparagus; mix well. Season to taste with salt and pepper.

Arrange 18 wonton wrappers on a work surface. Put 1 level Tbs. of the asparagus filling in the center of each wrapper. Using a pastry brush, moisten the edges of each with water. Top each with another wrapper and press the edges firmly to seal, expelling any air bubbles as you seal. If you don’t plan to cook the ravioli immediately, cover them with a damp cloth.

Bring a large pot of well-salted water to a rolling boil over high heat. Meanwhile, melt the butter in a 10-inch skillet over medium heat and add the almonds, shaking the pan. Cook until the butter turns light brown, about 6 minutes, and then immediately transfer to a small bowl.

Add the ravioli to the boiling water. When they rise to the surface, after about 1 minute, use a slotted spoon to transfer them to warm plates or pasta bowls. Spoon the brown butter mixture over the ravioli. Top with the reserved asparagus pieces, a grinding of pepper, a sprinkle of Parmigiano, and a little lemon zest, and serve.

                   I was going to clean up the plate before I took this but the sauce was so good had to savor every bit of it!

Vietnamese-Style Lamb Riblets with Sweet Soy Dipping Sauce
I never had lamb growing up so the first time I ate it about 15 years ago …well, I’ve been making up for lost time ever since.
These lamb riblets make for great finger food and they were more than surprising – they were off the chart amazing.
Great party cuisine because you can roast them ahead of time and then pop them under the broiler at the last minute.
You can do the broiler part of this if you want but I didn’t think they needed the extra carmelization. They were perfect after cooking and basting for almost 2 hours.
Serves 4 to 6 as an hors d’oeuvre or appetizer

Marinade:
1/4 cup finely chopped shallot
2 medium cloves garlic, minced
2 Tbs. fish sauce
2 Tbs. soy sauce
2 Tbs. peanut or vegetable oil
2 Tbs. packed brown sugar (light or dark)
1-1/2 Tbs. fresh lime juice
1 Tbs. grated fresh ginger
1 Tbs. whole coriander seed, toasted and coarsely ground
1 tsp. chile sauce, such as sriracha
1/4 tsp. kosher salt
2 lb. lamb breast riblets (also called Denver-style ribs)

Put all of the marinade ingredients in a medium bowl and stir to combine. Put the riblets in a gallon-size freezer bag and pour in the marinade. Seal the bag and massage the riblets to evenly distribute the marinade. Refrigerate for at least 8 and up to 24 hours, turning the bag occasionally to redistribute the marinade.

Dipping Sauce:

2 Tbs. fish sauce
2 Tbs. fresh lime juice
2 Tbs. unseasoned rice vinegar
2 Tbs. chopped fresh cilantro
1 Tbs. soy sauce
1 Tbs. granulated sugar
1 medium clove garlic, minced

Combine all of the sauce ingredients in a small bowl and stir until the sugar is dissolved.

A footnote on the sauce:

I did not particularly love this dipping sauce. I ate the lamb riblets on their own and they were delicious. If I used a sauce, I would go for a Nouc Cham and adjust to your own personal taste.

Nouc Cham:

1/4 cup sugar
1/2 cup warm water
1/4 cup fish sauce (Viet Huong Three Crabs brand or any Squid based sauce)
1/4 cup white vinegar
1/2 of a lime, juiced
3-4 cloves of garlic , minced
2-3 Thai chili pepper, minced

In a small jar, combine water and sugar and stir to dissolve the sugar. Add fish sauce, vinegar and lime juice and mix. Add garlic and chili pepper. Makes about 1 1/2 cups

Cooking the Riblets:

Position a rack in the center of the oven and heat the oven to 300°F. Remove the riblets from the marinade, scraping any excess seasonings back into the bag (reserve the marinade). Arrange the riblets bone side down on a flat roasting rack in a roasting pan or on a heavy-duty baking sheet. Roast, basting with the reserved marinade every 20 minutes for the first hour, until the meat is very tender and can be easily pierced with a knife, 1-1/2 to 2 hours.

Position an oven rack 5 to 6 inches from the broiling element and heat the broiler on high. Arrange the riblets cut side up on a foil-lined baking sheet and broil until browned and sizzling on one side, 2 to 3 minutes. Turn with tongs and brown the other side, 2 to 3 minutes more. Transfer to a serving platter. Serve with the dipping sauce and plenty of napkins.

Adobo Grill

At 1610 N Wells, this place had mixed reviews on just about every site I checked out.
I decided to do this Cinco de Mayo location since we are fast approaching the date this Thursday and I didn’t have any other agenda in mind because I was still recovering from all the Royal wedding festivities last Friday.

I arrived at 11 AM – opening time for brunch on the weekend. I was the first one in the door and there was no rush to open. That’s OK. I am use to it because I lived in Mexico where manana is manana.

We finally got a sunny, beautiful day but they were not letting people eat outside so I happily sat at the table in the front window where I often try to sit to photograph food.

I ordered the Queso Fundido which I lived on when I was in Mexico. It was always one of the least expensive things on the menu and when you are a student you look for cheap.

Good Queso Fundido is so easy. You just melt the cheese in the oven according to the instructions on the Supremo Queso Chihuahua, and serve with the hot fresh flour tortillas and homemade green chili sauce. Oh, and don’t forget the salt shaker.

Adobo’s Queso Fundido wasn’t melted in the middle so Plan B - smother it in green sauce.

My waiter finally went off to bring me a bowl when I started rattling off in Spanish that the Queso Fundido was very different from what I’ve had in the past. In fact, he looked rather amazed that I spoke Spanish at all.

At this point even the green sauce could not rescue this bowl of Queso Fundido because by now it was cold and I just didn’t have a taste for it anymore.

As an after-thought – I ordered a Margarita.

Seemed like a good excuse.

Bon Appetit!

Berries in Season

My attachment to the Strawberry goes a long way back to when I was a child and use to sneak strawberries from my dad’s garden. He was a weekend strawberry farmer and the terraced masterpiece in our backyard was something I fondly remember – but would never attempt to recreate.

Here are two of my favorite recipes that will remind you why you are delighted that new farming techniques starts the strawberry season in April.

P.S. Don’t forget to throw a few squares of angel food cake into your bowl.

Bon Appetit

















Strawberries Romanoff

4 cups - about 1 ½ pounds- sliced strawberries
3 tablespoons powdered sugar
1/4 cup Cointreau or Grand Marnier
1/3 cup whipping cream, chilled
3 tablespoons powdered sugar
1/4 teaspoon vanilla extract
Mint sprigs

Combine first 3 ingredients in a bowl. Cover and chill 3 1/2 hours.

Place cream, 3 tablespoons sugar, and vanilla in a small bowl; beat with a mixer at high speed until stiff peaks form.

Spoon over strawberry mixture. Garnish with mint and serve immediately.

Strawberries in Meyers Lemon Syrup
YIELD: 4 servings.
Serving size: 1 cup berry mixture and 2 tablespoons whipped cream

4 cups quartered small strawberries
1/4 cup fresh Meyer lemon juice
1/4 cup sugar
1/4 cup whipping cream

Place berries, juice, and sugar in a large bowl; toss gently to coat. Cover and chill 20 minutes.

Place cream in a medium bowl; stir constantly with a whisk until soft peaks form. Serve whipped cream with berry mixture.

3 AM Observations...

Thanks for the tea. Am I awake yet?

Bon Appetit!

A Feast Fit For A Princess…

Get out your Wellies because we're going to London.

Maybe you’re not as excited about the Royal wedding as I am but I will be watching along with half of the rest of the world.

Speculation is that between 1 and 2 BILLION people will tune in for the wedding on Friday.People will be watching the ceremony on computers, cell phones, iPads, or in their neighbor’s home theater like me.

I’ve been following the Royal family for a long time. Not because they are royal but because we have a remote connection. You see, the loop that binds us is that I was born (11/20) just 6 days after Prince Charles (11/14) in the same year. I thought that was noteworthy but then we married the same year (1981) and had our first born sons in the same year (1982), there became a history that makes me feel connected and duty-bound to follow the storyline.

Now, I’ve never been the Princess type but I could be for a day. Give me a tiara, plop me on a pillow and spoon feed me a Trifle. I can so do this.

If you are planning a viewing party like my neighbor, here are a few recipes that you will want to cook as people come throughout the day.

You don’t need to break the royal bank to put on the show. Most of these recipes are inexpensive and you can utilize what you have on hand.

We are starting at 3 AM but you wouldn’t find a seat in the front row.

My name has been on the 2nd chair to the left for weeks.

Sorry - probably have to take a seat on the throne.













My Neighbor bought this...especially for her royal guests!

Bon Appetit!

Cucumber, Cream Cheese and Dill Tea Sandwiches

This sandwich is so refreshing and with 4 basic ingredients…well, you just can’t mess it up.
Tip: Use a mandoline to slice the cucumbers super thin. It makes 32 sandwiches…enough for all your friends and then some.

1 seedless cucumber, very thinly sliced

1 package (8 oz.) Philadelphia Cream Cheese, softened

16 slices very thin white bread, crusts removed

Chopped fresh dill, for garnish

Salt for sprinkling

Spread a thin layer of the cheese mixture on each slice of bread. Arrange cucumbers in a single layer on 8 of the slices. Sprinkle with salt.

Place remaining bread slices over the cucumber, cheese-mixture side down.

Slice each sandwich into 4 triangular tea sandwiches.

Dip one edge of each sandwich in a dish of chopped herbs. Serve immediately or keep in an air-tight container until ready to serve.

Princess Bride Cakes

                                             Photo: The Middleton Family

I love this photo of Kate released by the Middleton family. She could be anyones niece, daughter, sister or friend. In fact, she reminds me of my niece Callie who always has that look in her eye like she's with you but she left you behind in the conversation an hour ago.

What are bride picks anyway? I so improvised and found a Princess cupcake kit at William Sonoma… except the Princess was blonde so I had to color her hair.

1 box Betty Crocker Super Moist yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

3 containers (12 oz each) Betty Crocker Whipped fluffy white frosting

12 decorative bride picks (4 1/2 inches)

Candy decors and sprinkles, if desired

Heat oven 350 degrees F. Make and cool cake mix as directed on box for 24 cupcakes. Remove paper baking cups; cut off rounded tops of cupcakes.

To assemble each bride cake, place 1 cupcake, cut side down, on individual serving plate. Spread cupcake bottom with 1 teaspoon frosting. Place another cupcake, cut side down, on top of frosted cupcake.

Spread frosting over stacked cupcake with downward strokes to make ruffled skirt. Add decorations to skirt if desired. Insert bride pick in top of frosted cupcake to complete princess. Continue with remaining cupcakes and frosting, making a total of 12 bride cakes.

Bacon Sandwich

I love everything bacon and someone mentioned to me the other day that the Brits are known for their Bacon Sandwiches. This is a staple of the British male. The recipe calls for loads of bacon piled between two slices of bread (sometimes toasted) but it varies on the correct composition of the model sandwich.
Brits consider this the best 'hangover-reducer’ so you may want to try it if you decide to start celebrating early and pull an all nighter.

Cottage Bacon

Thin White Bread – toasted

Royal Blue Cocktail

If this isn’t the royal blue connection, nothing is. I had two small – I mean petite - glasses and fell promptly to sleep. I woke up just in time to make a bacon sandwich! Doesn’t one cancel out the other?

Lime wedge

Coarse sugar or granulated sugar

Ice cubes

1/4 cup cranberry juice cocktail

2 tablespoons (1 oz) citron vodka or vodka

2 tablespoons (1 oz) blue curacao

1 tablespoon fresh lime juice

Moisten rim of chilled martini glass with lime wedge. Sprinkle sugar onto small plate, and dip moistened rim into the sugar to coat lightly.

Fill cocktail shaker with ice. Add cranberry juice, vodka, curacao and lime juice; cover and shake. Strain into martini glass.

Welsh Rarebit

You can put anything on it you want but this classic English sandwich is famous without the lettuce and tomato. I remember my parents making us a simple version of this recipe when I was young… of course they left out the Guinness. The rarebit can be made in advance and saved for the final toasting.
Like the Bacon Sandwiches above, it is also a hangover cure so don’t say you have nothing to cook for breakfast if you don’t exactly feel like eating. If you like Cheddar, this will be a staple.

2 tablespoons butter

2 tablespoons flour

1 tablespoon mustard powder, or to taste

1/2 teaspoon cayenne, or to taste

3/4 cup strong dark beer, like Guinness

2 tablespoons Worcestershire sauce, or to taste

1 pound Cheddar, Double Gloucester or other English cheese (or other good semi-hard cheese, like Comté or Gruyère, or a mixture), grated

4 to 8 pieces lightly toasted bread

Put butter in a saucepan over medium heat and, as it melts, stir in flour. Continue to cook, stirring occasionally, until golden brown and very fragrant, 3 to 5 minutes. Stir in mustard and cayenne, then whisk in beer and Worcestershire sauce.

When mixture is uniform, turn heat to low and stir in cheese, again stirring until smooth. Remove from heat and pour into a broad container to set (you can refrigerate for up to a day at this point).

Spread mixture thickly on toast and put under broiler until bubbly and edges of toast are crisp. Serve immediately.

Tea Sandwiches

Did I ever like egg salad at 3 AM? Remind me later…I’ve got a royal wedding to watch!

Crust:

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet

Goat Cheese Topping:

2 oz cream cheese, softened

2 oz soft goat cheese (chèvre) Pinch garlic powder

1 teaspoon finely chopped fresh dill, basil or thyme

Egg Salad Topping:

1/2 cup deli egg salad

Veggie Topping:

6 (1/4-inch) cucumber slices

3 radishes

1/4 yellow bell pepper

Fresh dill, basil or thyme

Heat oven to 375 degrees F. Unroll dough onto ungreased cookie sheet to form 12x8-inch rectangle; if using crescent roll dough, firmly press perforations to seal.

Bake 9 to 11 minutes or until golden brown. Cool completely, about 20 minutes. Cut into 24 (2x2-inch) squares.

For goat cheese topping, in medium bowl, stir together cream cheese, goat cheese, garlic powder and 1 teaspoon dill. Spoon about 2 teaspoons cheese mixture onto each of 12 crescent squares. Top with veggies and additional fresh herbs.

For egg salad topping, spoon about 2 teaspoons egg salad onto each of 12 remaining crescent squares. Top with veggies and additional fresh herbs.

Bacon and Egg Savory Cupcakes

These are so cute! I really loved this recipe and think that it’s the perfect option for a busy brunch. It takes minutes to make but once it’s in the oven, you have time to enjoy all the friends and family you invited over. This is a great recipe to make with your kids.

16 slices bacon

1 can (16.3 oz) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits

8 eggs

Salt and pepper, if desired

Heat oven to 350 degrees F. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in the oven.) Set aside.

Spray 8 jumbo muffin cups or 8 (6-oz) glass custard cups with cooking spray. Separate dough into 8 biscuits. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 2 bacon slices in each biscuit cup, and crack an egg over each. Season with salt and pepper.

Bake 25 to 30 minutes or until egg whites are set. Run a small knife around cups to loosen. Serve immediately.

Curly-Endive Salad with Bacon and Poached Eggs

This salad would be perfect for a breakfast for dinner.

Croutons: Put a large frying pan over moderate heat. Toss the bread cubes with 2 tablespoons of the oil and 1/4 teaspoon each of salt and pepper. Put them in the pan and cook, stirring frequently, until crisp and brown, about 5 minutes. Remove the croutons from the pan.

Salad: Add the bacon to the pan and cook until crisp. Remove and drain. Put in a large glass or stainless-steel bowl with the endive. Pour off all but 1/4 cup of the fat from the pan.

Eggs: Fill a saucepan two-thirds full with water. Add the 1 teaspoon vinegar and bring to a boil. Break each egg into a cup or small bowl and slide one at a time into the water. Reduce the heat to a bare simmer. Poach the eggs until the whites are set but the yolks are still soft, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and pepper.

Dressing: To the fat in the pan, add the remaining 4 tablespoons oil, the garlic, thyme, and 1/4 teaspoon each of salt and pepper. Warm the dressing over moderately low heat, stirring occasionally, until the garlic barely starts to brown, about 2 minutes. Add the remaining 3 tablespoons vinegar and remove from the heat. Toss the dressing with the endive and bacon until the endive wilts slightly. Add the croutons and toss again. Put on plates. Top each salad with a warm egg.

Scones
The most traditional dish of any English Tea and hold the jam because there is some lovely Homemade Lemon Clotted Cream to follow. I can so get into these British traditions!

225g (8oz) self-raising flour

pinch of salt

1 Tsp baking powder

40g butter or margarine (1 1/2 oz)

150ml (1/4 pint) milk

beaten egg or milk to glaze

Raspberry jam and clotted cream to serve

Sift flour, salt and baking powder together and rub butter until all resembles breadcrumbs

Stir enough milk to bring it to a soft, light dough

On a lightly floured surface, roll the dough to about 3/4 inch thick and cut rounds with a cookie cutter

Place on a greased baking sheet and brush tops with beaten egg or milk

Bake at 425 deg F for about 10 minutes or until well risen and golden brown

Serve warm, split and filled with the jam and clotted cream, accompanied by a selection of English tea blends served with milk or cream.

This is absolutely one of the best, lightly whipped cream I’ve ever had. It’s great on everything and the bees knees on your best trifle.

Homemade Lemon Clotted Cream

A personal favorite of mine. I would also use this in a trifle.

3 oz. mascarpone

1 cup heavy whipping cream

¼ tsp. lemon extract

3 tbsp. powdered sugar

Zest of 1 lemon

In a mixing bowl fitted with a whisk, whip the heavy cream until soft peaks, add the remaining ingredients and whip until evenly combined.

Hot Crossed Buns

You can't do these better than Gerhards... how easy was that?

Traditional Fish and Chips

Going from one course to the next, fish and chips is the “fast food” favorite of the English. Don’t forget that great English vinegar will bring out the flavor of the fish.

1/2 lb x 4 Cod Fillets

2 1/2 pounds Chips (potatoes sliced French fry size)

4 1/4 oz. Tartar Sauce

1/2 cup flour

1 Lemon, cut into wedges

English vinegar

1/2 pound Peas

Batter

4 whole eggs

6 oz. (approx) Beer

2 cups Flour

Salt and Pepper to taste

Preheat deep fat fryer or sturdy frying pan with cooking oil to about 350 degrees Fahrenheit.

Mix salt and pepper with the flour. Whisk in the eggs, then add enough beer to make a thick batter. Let stand 10 to 20 minutes.

Place 1/2 cup flour on a shallow dish. Dip cod fillets into the flour, then into the batter mix, and then straight into the fryer taking care not to splash yourself with hot oil. Cook until golden brown and a core temperature of 160 degrees is reached.

Deep fry chips until golden brown and place with the fish on a plate with the tartar sauce, salad garnish, lemon wedges and English vinegar.

Heat peas in water brought to a simmer for a couple of minutes and place on a plate.

Tartar Sauce

Mix:

1 c. light mayonnaise

2 TB. dill pickles, chopped

2 TB. stuffed olives, chopped

1 TB. onion, grated

1 TB. capers

Juice of one lime or lemon.

1/4 tsp. salt

Yorkshire Puddings

I put my roast in a slow cooker with tiny potatoes and carrots and serve with Yorkshire Pudding – the English version of the American popover…only better.

1 cup of all purpose flour

2 eggs

2 cups milk


Mix the flour eggs and milk with a blender to a nice pancake type batter

Heat the oven to 450 degrees then add a little oil to the bottom on muffin pans and heat

Remove from oven after a couple of minutes and add the pancake batter don't over fill

Bake for 10-15 minutes until they are nicely risen and golden brown

Serve hot with poached fruit such as apples, pears or rhubarb.

Chicago Q

Photo: Chicago Q Website

Lee Ann Whippen, Chef/Partner in one of Chicago’s best restaurants, owns a resume that would impress just about anyone. Not only is she a National BBQ Champion, she is also the only female Pitmaster out there in a long, growing list of men.

This is an at- home -feel restaurant with plenty of windows and tons of Southern charm. I sat in the front window at a high table right next to a cupboard that was lined with trophies, ribbons and awards. My first thought was that my chances of having a really high-quality meal here was probably 99 to 1!

The meal was kicked off by small bowls of spiced chips and homemade pickles.

I’ve got to warn you that you had better hold back. They are so good you could easily finish them both, ask for another round and forget you even ordered breakfast.

I will admit that I am a hashbrown connoisseur. I’ve always loved them and judge every restaurant’s breakfast aptitude by the quality of the hashbrowns. Not many measure up but these potatoes were cut impeccably into tiny squares and cooked just as I remember them…crunchy and ever so perfect…just like my dad’s friend, Dr. Bob Havel, who I thought growing up made the best hashbrowns ever and have consequently compared all others to his.

I ordered both - yes, I did say both (Oink Oink) but I was happy I did. I could not decide which dish I loved the best.

The Kobe Beef hash was topped with 2 poached eggs and paired with jalapeno muffins. I polished off almost half.

My new favorite Eggs Benedict: A cornbread base covered with smoked chicken and smothered in Hollandaise Sauce.

Like every other post, I would follow with a recipe but doubt that I can duplicate the smoked chicken and hollandaise it was that good.

You have never seen me bow down and say I can’t do better but in this case, I am convinced I can’t. Remember – she’s the Pitmaster.

Some other picture perfect pluses about this meal was that all the food came in at under $20 and the service was outstanding. With all of these superlatives, you’ll want to come here often.

This was possibly the best brunch I’ve had in Chicago since I came here 25 years ago.

Bon Appetit!

May is Restaurant Month…

My dear friend, Diana von Cranach, is a one-woman wonder. Her comebacks to my “what have you been up to” inquests never fail to make me laugh.

Outside of working 24/7 because she lives in Bali she insists she does not. She is also a big CT (Charlie Trotter) fan so I am confident that she will come to Chicago sometime soon.

Catch this growing list of credits.

Diana is an English Egyptologist and interior designer, a talented raw chef/instructor, cookbook author and owner of the Puri Ganesha Luxury Villas in Bali.

What has she done lately?

She opened a restaurant in Luang Prabang, Laos and is about to open another in Singapore on May 12th… with her name on it.

Stay tuned.

We’ll cover the news on Diana’s opening along with the Restaurant show here in Chicago May 21-24. May is bound to be a celebrated month of great chefs.

With over 40,000 strong, thanks again for reading.

Bon Appetit!

MaiTai Madness

Why is it that MaiTai’s always taste better at the beach?

This is an expensive – and ever so enchanting – drink. $750+ just for the airfare to Hawaii and try pulling the sand out of your toes after you’ve had a few of these!

Bon Appetit and Happy Almost Summer!

1 oz light rum

1/2 oz creme de almond

1/2 oz triple sec

sweet and sour mix

pineapple juice

1/2 oz dark rum

Pour light rum, creme de almond and triple sec, in order, into a collins glass. Almost fill with equal parts of sweet and sour mix and pineapple juice. Add dark rum and serve unstirred.

Prairie Fire's Lemon Ricotta Pancakes

                                                                                              Taken With Casio's TRYX

I had great expectations for Prairie Fire this morning. At 215 N Clinton, this restaurant is so close to the train station in Chicago I’m kind of surprised that I didn’t come across it before today.

I had the Lemon Ricotta Pancakes and have been dying to try them ever since Time Out Chicago named this dish one of the best things they ate in 2010. One down and 99 to go!

When the waiter brought me a stack of five, I laughed expecting to get through maybe half of them.

I ATE THEM ALL! I bulldozed through the entire pile but these were not your usual, every day pancake. They were so fluffy and light… more like a cross between a pancake, souffle and popover.

I tried the recipe below to which I added a fourth a cup of ricotta and lemon zest and although it was good – and they were lighter than most pancakes I have made - they were not as light as Prairie Fire’s. Back to the kitchen on this one for another try.

Lemon Ricotta Pancakes

2 cups flour

2 tablespoons sugar

2 teaspoons baking soda

2 eggs well beaten

2 cups buttermilk

2 tablespoons butter, melted

Mix together dry ingredients.

Stir in buttermilk.

Fold in eggs.

Stir in butter.

Cook on a hot, ungreased griddle until brown on each side.

Another take on ricotta and lemon…

This recipe is from Fine Cooking where they described these souffle muffins as having that same consistency as the Lemon Ricotta Pancakes.

You can add the ricotta and lemon or leave it out. I made it both ways and they were both delicious!

Bon Appetit!

Pancake Soufflé Muffins with Strawberry-Maple Syrup
Adapted from Bill Telepan recipe

Nonstick cooking spray

10-1/2 oz. (2-1/3 cups) all-purpose flour

4-1/2 oz. (1 cup plus 2 Tbs.) cake flour

2 tsp. baking soda

2 tsp. baking powder

1 tsp. kosher salt

½ cup ricotta cheese (optional)

1 TBSP lemon zest (optional)

6 large eggs, separated and at room temperature

3/4 tsp. cream of tartar

3 oz. (6 Tbs.) unsalted butter, melted and cooled slightly

6 T bs. granulated sugar

1 tsp. pure vanilla extract

3-1/3 cups buttermilk, at room temperature

Confectioners’ sugar, for sprinkling

Strawberry Syrup

1 cup pure maple syrup

1 cup quartered, hulled ripe strawberries

Position a rack in the center of the oven and heat the oven to 400°F. Liberally spray two 12-cup muffin pans with the cooking spray.

In a medium bowl, mix the all-purpose flour, cake flour, baking soda, baking powder, and salt; set aside.

In a large, clean mixing bowl, beat the egg whites and cream of tartar with an electric hand mixer on medium-high speed to firm (but not dry) peaks, 2 to 3 minutes. Set aside.

In another large bowl, beat the egg yolks with the mixer on medium-high speed until thick, ribbony, and lemon-yellow, about 6 minutes. Add the melted butter, sugar, and vanilla; mix on medium-low speed until combined, about 30 seconds. Add one-third of the dry ingredients and mix on low speed. Add one-third of the buttermilk and mix to combine. Alternate adding the remaining dry ingredients and buttermilk, ending with the buttermilk and mixing until just combined.

With a large rubber spatula, gently fold the whites into the batter, leaving some streaks. Fold in ricotta and lemon zest.

Scoop about 1/2 cup of the batter into each muffin cup—you can fill the cups to the rims. Bake, rotating the pans after 10 minutes, until browned on top and puffed, and a toothpick inserted in the centers comes out dry, 20 to 25 minutes total.

While the muffins are baking, bring the maple syrup to a boil in a small pot over medium-high heat. Put the strawberries in a medium serving bowl. Pour the syrup over the berries and set aside in a warm spot.

With an offset spatula, pop the muffins out of the cups and arrange on a platter. Sprinkle with confectioners’ sugar and serve with the syrup.

Cuties

Don’t you just love the CUTIES campaign going on right now? “Kids Love Cuties because Cuties are made for kids."

This big kid loves Cuties too, and I like the fact that you can peel them in a minute unlike an orange that takes forever.

They inspired me to track down recipes this week with cuties in them.

Either I lucked out - all of the recipes I selected and cooked this week were fantastic - or I am getting better at picking out recipes for you.

Try them all. Promise you’ll love them as much as all of those cutie commercials.

Bon Appetit!

Cutie Cocktail

This big kid’s cocktail will kick off your spring season with an Ahhhh…I’ll have another please!

I used Trader Joe’s Sparkling Clementine Flavored Juice Beverage. It’s a blend of 2 Juices –White Grape Juice and Clementine Juice. My new favorite juice!

I also had it without the gin and it was equally as refreshing. This is a great virgin drink to serve your kids when they decide that acting all grown up is way too much fun.

Bon Appetit!

Cutie Cocktail
For 2

4 ounces fresh squeezed madarine or clementine juice or Trader Joe’s Sparkling Clementine Flavored Juice Beverage

2 ounces cold dry gin

1/2 ounce cointreau or grand marnier

Orange zest

Combine the ingredients in descending order over ice and shake gently. Strain into chilled martini glasses or pour over ice and garnish with orange zest.