A dish that can be used as a party treat and will bring oohs and aahs, or just a sandwich spread that will bring yumms!
Southern Paté
(Pimento Cheese)
Ingredients:
16 oz. extra sharp cheddar cheese, shredded
4 oz. goat cheese
4 oz. cream cheese
1/2 cup mayonnaise (Duke’s Mayo is the BEST!)
1/4 t. garlic powder
1/4 t. ground cayenne pepper
1/4 t. onion powder
1 4 oz. jar diced pimento, drained
salt and pepper to taste
Mix all ingredients together until thoroughly combined. Refrigerate until ready to serve. I usually make mine a day ahead of time to give all the flavors time to work their magic. Serve in a mound on a plate surrounded by crackers. Also great on sandwiches.
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Summer is a great time for cookouts. Here's a yummy chicken dish that's easy, but good.
Tuscan Lemon Chicken
Recipe courtesy of Ina Garten
2008, Barefoot Contessa, Back to Basics, All Rights Reserved
Total Time: 1 hr
Prep: 20 min
Cook: 40 min
Yield: 2 to 3 servings
Level: Easy
Ingredients
1 (3 1/2-pound) chicken, flattened (I used boneless, skinless chicken breasts cut in half)
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Directions
Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
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I like to occasionally "push the envelope" and try something new and different. I'd never used Miso before trying this recipe. It was a hit!
Miso Brownies
Shiro
miso adds salty, buttery undertones that amp up the richness of chocolate.
Total
Time: 1 hour Makes:
one 8-by-8-inch pan
From The Wall Street Journal
14 tablespoons
unsalted butter, plus more for baking pan
7 ounces dark (64%) chocolate
3 tablespoons plus 1
teaspoon shiro miso
1 cup plus 2
tablespoons confectioners' sugar
5 tablespoons
all-purpose flour
8 teaspoons cocoa
powder
4 large eggs
1.
Preheat oven to 350 degrees. Lightly grease an 8-by-8-inch baking pan with butter
and set aside.
2.
Set a metal bowl over a pot to create a double boiler. Add enough water to pot
to reach just below bottom of bowl. Bring water in pot to a steady simmer over
medium heat. Melt chocolate, butter and miso together. In a medium bowl, whisk
together sugar, flour and cocoa power. Gradually whisk dry ingredients into
melted chocolate mixture. Remove batter from heat and whisk in eggs one at a
time.
3.
Pour batter into pan and bake until a cake tester comes out clean, 35-40
minutes.
Active
Time: 20 minutes Total Time: 3 hours (includes freezing) Makes: about 3 cups
*****
Here is one of my favorite side dishes that goes great with grilled meat...
Couscous Salad with Dried Cranberries and Pecans Recipe
By
Simple Vegetarian Pleasures by Jeanne
Lemlin (Harper Collins)
Reprinted with permission.
Reprinted with permission.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 1 cup shelled pecans
- 1-1/2 cups couscous
- 1 cup dried cranberries
- 1/2 teaspoon turmeric
- 2 cups boiling water
- 1 cup thawed frozen peas
- 3 scallions, very thinly sliced (I used green onions)
- 2 medium cucumbers, peeled, seeded, and diced
- 1/4 cup shredded fresh basil
Lemon Dressing:
- Zest of 1 lemon
- 1/3 cup lemon juice
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/3 cup olive oil
Preparation:
Toast the pecans in a shallow pan in a
preheated 350-degree F. oven until very fragrant, about 7 minutes. Set aside to
cool.
Place the couscous, cranberries, and turmeric in a large bowl. Pour in the boiling water, stir, then cover the bowl with a large plate or foil. Let sit for 10 minutes. Remove the cover, then fluff the couscous with a fork. Cover again and let sit 5 more minutes.
Stir in the pecans, peas, scallions, cucumbers, and basil.
Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously.
Yield: 4 servings
Place the couscous, cranberries, and turmeric in a large bowl. Pour in the boiling water, stir, then cover the bowl with a large plate or foil. Let sit for 10 minutes. Remove the cover, then fluff the couscous with a fork. Cover again and let sit 5 more minutes.
Stir in the pecans, peas, scallions, cucumbers, and basil.
Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously.
Yield: 4 servings
