Marvelous Mustard BBQ Sauce

Ingredients

1 cup prepared yellow mustard
1/2 cup granulated sugar
1/4 cup brown sugar
3/4 cup cider vinegar
1/4 cup water
2 T chili powder (chipotle or ancho work really well)
1 teaspoon freshly ground black pepper
1 teaspoon white pepper
1/2 teaspoon cayenne
1/2 teaspoon soy sauce
2 T butter
1 T liquid smoke (hickory flavoring)

Preparation

This recipe makes approximately 2.25 cups of sauce.  Mix all ingredients through cayenne pepper in a sauce pot and simmer for 30 minutes, stirring occasionally.  Stir in soy sauce, butter, and liquid smoke and simmer for an additional 10 minutes.  Enjoy!

Parley

Random fact, I've never liked ketchup.  As a kid, if someone put ketchup on my hot dog or hamburger I wouldn't touch it, as an adult, it's one of the few things I can still say ruins food for me.  I did (and do), however, love mustard.  It probably doesn't come as much of a surprise then
that I'd prefer mustard based BBQ sauces, and this recipe is probably one of my all time favorites!  It's tangy, a little sweet, a little smokey, and a little spicy.  It really shines on smoked pork but I'll put it on just about anything!  This marvelous mustardy goodness can be seen in the DonQ bottle in the photo...it was gone at the end of the party while the tomato based sauce in the Patron bottle remained!

Spanish Bean Soup

Ingredients

1 large green pepper, diced
1 large onion, diced
6 cloves of garlic, minced
2 tablespoons of olive oil
2 cans of garbanzo beans (do not drain liquid)
5 to 6 medium russet potatoes, cubed
1/2 teaspoon saffron
1/2 teaspoon paprika
1 1/2 teaspoons oregano
2 quarts of vegetable broth (you can use water if you don't have broth on hand)
2 bay leaves
salt and pepper to taste
1 ham bone (and any leftover ham you might have)
2 chorizo sausages (optional)

Preparation

1) Sauté the green pepper and onion in olive oil until tender, about 5 minutes. Add garlic and sauté until golden and fragrant. Add saffron and paprika and mix well.

2) Add potatoes to pan and coat with the saffron so they are yellow. Add the beans, broth, bay leaves, oregano and ham bone. Bring to a boil and add salt and pepper to taste (be sure to taste before adding more salt, especially if you used broth). Reduce heat to simmer and cook for about 3-4 hours.

3)  If you opt to include the chorizo, slice it and place in soup about 45 minutes prior to serving.

4) This recipe is just fantastic with buttery, garlicky Cuban bread. If you're in a hurry you can buy it pre-made at the grocery store, however, I prefer to buy a plain loaf of bakery bread, slather it with butter, olive oil and garlic and bake until crusty...dip in soup!! Yum!

Parley

This recipe takes me back to my childhood when our family would visit my very southern great-grandmother, who we fondly knew as Memo.  My sister and I LOVED when she made this dish for Sunday dinner and would sit happily in her sunny kitchen on Indian Rocks Beach dipping toasty bread into the broth until it was gone, then spooning up the remaining potatoes and garbanzo beans.  When I made this again last night I found not much had changed...I still sopped up every last bit of rich, golden broth with my slice of crusty Cuban bread, savoring each bite, before eating the potatoes and beans (and when I looked over I noticed David was eating it the same way)! 

I have never had this soup with chorizo, but a lot of the recipes I looked at included it so I did also.  However, it is rich and delicious without it so if you don't have it on hand or would like to curb the calories leave it out.  One of the great things about this soup is it provides an excellent use for the ham bone and leftover ham if you've gone to the trouble of making one (just be sure you don't throw in any honey glazed pieces or you'll end up with a sweet soup which isn't bad, but not quite right either...which is something I learned the hard way the last time I made Spanish Bean Soup)!  Additionally, if you don't have saffron on hand you can substitute a pack of Vigo Seasoning with Saffron for much the same effect.

African Curried Coconut Soup with Chickpeas

Ingredients

2 tbsp oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1 jalapeño chili, seeded and fine chopped
2 large cloves garlic, finely chopped
2 cups low sodium veggie broth
1 (15 oz) can chickpeas, rinsed and drained (black-eyed peas can be substituted)
1 cup chopped tomatoes, seeded and peeled, fresh or canned
1 teaspoon mild curry powder
1/2 teaspoon salt, or to taste
Freshly ground black pepper to taste
1 (14 oz) can light coconut milk
3/4 cup cooked white or brown rice
2 tbsp chopped fresh cilantro

Preparation

In a medium stockpot, heat oil over medium heat.  Add onion, pepper, and chili - cook, stirring until softened, approximately five minutes.  Add the garlic and cook, stirring constantly, one minute.  Add the broth, chickpeas (or black-eyed peas), tomatoes, curry powder, salt, and pepper; bring to a boil over high heat.  Reduce heat and simmer gently, uncovered, stirring occasionally approximately ten minutes.  Add the remaining ingredients and cook until heated through, about five minutes.  Serve warm.

Parley

I will admit it has been a while since I last posted a recipe and I am sure I could drum up all manner of excuses, instead I will simply say this was an excellent soup and it looked quite easy to make.  Yes, I said looked because in this case I was merely an observer in the process and not allowed to assist due to the assumption, perhaps well founded, that I was in no shape to cook.  So I hovered around the kitchen peeking and sampling and generally being in the way because it is practically impossible for me to not be in the kitchen when cooking is going on!  The reason for my being banned from culinary activity involved my rather pathetic state after successfully crashing my motorcycle for the first time at the track the day before, but that is a story for another day.  Back to more important things...such as African Curried Coconut Soup.  It is delicious, filling, and savory and can be a meal all in itself.  Throw in a simple salad or fruit and some Naan bread and you now have a feast!  I am really hoping to the be recipient of this soup again in the near future...sans motorcycle crash!

Sauteed chicken w/ creamy chive sauce

4 Chicken Breast (thin cut ones)
1 tsp salt
1/4 c. + 1 Tbsp. Flour
3 Tbsp oil
4 Scallions
1/2 c. white wine
1 can chicken broth
1/3 c. sour cream
1 Tbsp. dijon mustard
1/2 c. fresh chives chopped


Season chicken with 1 tsp salt and dredge in 1/4 c. flour. Cook Chicken
- Heat oil, add scallions, and cook 2 mins. Sprinkle w/ flour and add wine & broth. Return Chicken to sauce and cook 10 mins. add remaining ingredients cook another 15 mins..

This is my friends recipe that I can't take credit for..... I do alter it slightly by grilling my chicken then adding it to sauce. The sauce is really good not only on chicken, but also on top of mashed potatoes!

Greek Shrimp & Asparagus Risotto

Greek Shrimp & Asparagus Risotto

3 c. chicken broth
1 c. water
2 tsp. olive oil
2 3/4 c. chopped sweet onion
1 c. Arborio rice
2 cloves garlic, minced
1 3/4 c. sliced asparagus
1 pound peeled deveined shrimp, 1" pieces
1/2 c. crumbled feta
1 T. chopped fresh dill (fresh MAKES this dish)
2 T. lemon juice
s&p

1) Simmer broth and water, do not boil, keep warm over low heat.
2) Heat oil over med-high heat. Add onion, saute 5 min or until tender. Stir in rice and garlic, saute 2 min. Add broth mixter 1/2 c. at a time, stirring constantly until each portion is absorbed completely.
3) Stir in asparagus and shrimp, cook 5 min or until shrimp are done. Remove from heat, stir in cheese, dill, lemon juice. Season with s&p.

Parley
Risotto has such a stigma, that it's terribly difficult to make and only amazing chefs can pull it off. Well....either it's not that hard, I don't know what it's supposed to be like, or I'm an amazing chef, because every time I make this we love it. It's not hard, it's just time consuming and at times it tries your patience. The keys to this recipe, I believe, are constant stirring (this creates the "creaminess" of the rice) and the fresh dill. Splurge at the store and get fresh dill, you'll thank me. Turn on some music, pour a glass of chilled white wine, and stir stir stir. :)

Beer Battered Fish Tacos

Ingredients

The Batter:

1 cup all-purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder

1  teaspoon salt

½ teaspoon cayenne pepper

1 egg

1 cup beer

The Sauce:

1/2 cup plain Greek yogurt

1/2 cup mayonnaise

1 lime, juiced

1 jalapeno pepper, minced

1 teaspoon minced capers

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon dried dill weed

1 teaspoon ground cayenne pepper

All the Rest:

Oil for pan frying (I had about a quarter to half inch in the bottom of my fry pan)

1 pound cod fillets, cut into 2 to 3 ounce portions

1 (12 ounce) package corn tortillas

1/2 medium head cabbage, finely shredded

Gaucamole

Fresh diced onions, tomatoes, jalapenos, lime and cilantro

Directions

1. I suggest making the sauce a few hours ahead of time if possible (or even the day before) as giving it time to sit lets the flavors really meld together.  Honestly, it is delicious directly following preparation so if time is an issue don’t let that stop you!  To make the sauce mix together the yogurt (I use low-fat) and mayonnaise in a medium sized bowl (again I use a light version like Smart Balance).  Slowly add fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.  Refrigerate until ready to serve.
2. Shred cabbage and place in serving bowl or on a plate.  I also like to serve these with an assortment of “freshies” such as sliced jalapeno, lime, cilantro, and tomato.
3. For the batter: In a large bowl, combine flour, cornstarch, baking powder, cayenne pepper and salt.  In a separate bowl blend egg and beer, then quickly stir into the flour mixture (a few lumps are ok).
4. Heat oil in large fry pan, or if you have one, a deep-fryer to 375 degrees F.
5. Pat fish pieces dry with paper towels and dredge lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas being careful not to get them too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, white sauce and whatever “freshies” you desire!  If I have it on hand I also like to serve these with guacamole or sliced avocado! 

Parley

First, let me start out by saying that I really like this fish taco recipe...the beer battered fish would be fantastic on it's own and the sauce is really delicious.  I will certainly be making these again!  As usual there is a story behind this recipe but to do it justice I will have to write it up and post it sometime later (work gets in the way of everything and I'm already up way too late tonight)!  That said I've been wanting to get this recipe posted for two weeks now and so decided to piecemeal it a little bit.  Enjoy in the meantime!

Aunt Mae's Cuban Chicken

Aunt Mae's Cuban Chicken

1.5 to 2 pounds skinned chicken thighs or = of other chicken
3 cloves garlic, chopped
1 med onion, chopped
1/2 green pepper, chopped
2 bay leaves
3/4 tsp whole cumin seed
1 tsp dried oregano
1/2 c rasins
1/2 c pimento-stuffed green olives
1 15 oz can tomato sauce
1 T red wine vinegar

rice to serve with

Place chicken in bottom of crock pot. Stir everything else except the rice together, pour over chicken. Cook on low all day, tightly covered. Serve over rice.

Parley
Aunt Mae was my mom's aunt, I believe. No, she wasn't Cuban. Honestly I'm not sure how "cuban" this recipe really is. All I know is that it's easy and yummy. Don't let the unusal combo of olives and raisins deter you--it turns out great. Audrey devours this, especially the raisins and olives. If you don't have green olive (spanish olives) in your undoubtedly well-stocked fridge already, buy "salad olives" at the store. They are green olives with pimentos, but they seem to be the ones that aren't perfect. You know, the pimento fell out, or the olive got squished or whatever. It's the same stuff as the regular olives, just cheaper. And you're going to cook them for 8 hours anyway, so it really doesn't matter waht they look like. I usually by bone-in, skinned thighs, just to make it easy on myself. If you have time, skin your own and save some $$. I do suggest using chicken with the bones in, as it tastes better and won't get so "dry" tasting. I usually toss in more than 1/2 a pepper because we all love them. I use ground cumin, 'cause that's what I have. I also usually toss in extra olives and raisins (see above!). Serve over some brown rice, cous cous or quinoa and you have a great, easy crock pot meal.