ROOT BEER BAKED BEANS

Root Beer Baked Beans




With August almost on us and summer heading to an end soon, it seems barbecue recipes would be appropriate.
This is a fixed-up canned beans type recipe for baked beans with the unusual addition of root beer. I haven't tried this recipe, but from the reviews the root beer taste was not evident in the final product.

Source: Southern Living

Prep: 5 min., Cook: 12 min., Bake: 55 min.
Yield: Makes 4 servings

3 bacon slices
1 small onion, diced
2 (16-ounce) cans pork and beans
1/2 cup root beer (not diet)
1/4 cup hickory-smoked barbecue sauce
1/2 teaspoon dry mustard
1/8 teaspoon hot sauce

Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.
Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.
Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.

Southern Living, OCTOBER 2004

ROY'S HAWAIIAN FUSION RESTAURANT CLASSIC MELTING HOT CHOCOLATE SOUFFLE

Roy’s Restaurant Classic Melting Hot Chocolate Soufflé

This yummy dessert is easy, and sure to be a hit. Just be sure to use the best quality chocolate you can get.

Roy's Restaurant Classc Melting Hot Chocolate Soufflé
1 cup sugar
3 tbsp. cornstarch
4 eggs plus 4 egg yolks
12 tbsp. butter
8 oz. semisweet dark chocolate (good quality)

In a mixing bowl, combine sugar and cornstarch. In a separate bowl, mix eggs and yolks together. In a saucepan, bring butter to a simmer, then add the chocolate. Mix until the chocolate is smooth and begins to simmer along the edges. Combine this chocolate mixture with the sugar and cornstarch and mix thoroughly. Add eggs and mix at low speed until sugar is dissolved and mixture is smooth. Refrigerate overnight in a bowl.

Preheat oven to 375º. Line 4 metal soufflé rings with parchment paper and coat with non-stick spray. On a baking sheet, place each ring on a square of parchment paper. Fill 2/3 of each ring with the filling. Bake for 28-30 minutes. Remove the baking sheet. While holding each mold with tongs, slide a metal spatula underneath and transfer to a plate. Gently lift the mold off, remove the paper and serve with ice cream.

SANTA MARIA STYLE PINQUITO BEANS

Santa Maria Style Pinquito Beans

Pinquito beans are grown locally in the Santa Maria California area. You can purchase S&W brand canned Pinquito's. I have tried them before and they aren' too bad. You can use the canned beans, just begin the recipe at the *.

Santa Maria Style Pinquito Beans

1 lb. small pink beans (Pinquito)
1 strip bacon, diced
1/2 cup diced ham
1 small clove garlic, minced
3/4 cup tomato puree
1/4 cup red chili sauce
1 tbs. sugar
1 tsp. salt
1 tsp. dry mustard

Pick over beans to remove dirt and small stones; cover with water and let soak overnight in a large container. Drain, cover with fresh water and simmer 2 hours, or until tender.

*Sauté bacon and ham until lightly browned; add garlic, sauté a minute or two longer. Add tomato puree, chili sauce, sugar, mustard, and salt.

Drain most of liquid off beans and stir in sauce. Keep warm on low heat until ready to serve.

SANTA MARIA STYLE BARBECUE BEEF

Santa Maria Style Barbecue Beef
Santa Maria style barbecue is wonderful. There is no sauce like you would find with most styles of barbecue. Just the simple spices on beef grilled over a red oak fire. Santa Maria barbecue is usually served with salsa, pinquito beans, and french bread and butter. There are several restuarants that serve Santa Maria style barbecue meals in the coastal area of California, just north of Santa Barbara, where this style barbecue originated. I'll list some later.

Santa Maria Style Beef
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1 top sirloin steak (3" thick), or tri-tip
red oak logs, or charcoal and oak chips (soaked in water)

Combine salt, pepper, and garlic salt, and rub mixture over the meat. Place the meat on grill and adjust so meat is 2 or 3 inches from the coals. Sear each side of meat over hot coals 5 to 8 minutes to seal in juices, turning once.
Move meat to 6 to 8 inches from coals. Cook 20 to 30 more minutes, turning every 7 or 8 minutes until beef is cooked to desired degree of doneness, 130 degrees for rare. Slice and serve.

WILLIAMS-SONOMA'S PINEAPPLE UPSIDE-DOWN CAKE

Pineapple Upside-Down Cake

This recipe is from Williams-Sonoma.com, publishers of possibly the most fun mail order catalog available.
Williams-Sonoma Pineapple Upside-Down Cake


For the topping:
7 fresh or canned drained pineapple slices (1/4-
inch slices)
6 Tbs. (3/4 stick) unsalted butter
1/2 cup plus 2 Tbs. firmly packed light
brown sugar
1/2 cup granulated sugar

For the cake:
2 cups cake flour
1 1/8 tsp. baking powder
1 tsp. salt
3/4 cup milk
1 1/2 tsp. vanilla extract
1 1/2 Tbs. dark rum
6 Tbs. (3/4 stick) unsalted butter
1 1/2 cups granulated sugar
2 eggs
7 canned cherries in syrup, drained

Have all the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat to 350°F. Grease a pineapple upside-down cake pan.

To prepare the topping, place the pineapple slices in the prepared pan, aligning them with the relief pattern. In a small saucepan over medium-low heat, combine the butter, brown sugar and granulated sugar and heat until the butter melts. Stir to blend the ingredients, then spread the mixture over the pineapple slices. Set aside.

To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.

In a small bowl, whisk together the milk, vanilla and rum. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition.

Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.

Pour the batter into the prepared pan, spreading it evenly. Bake until the center of the cake springs back when touched and a toothpick inserted into the center comes out clean, 50 to 55 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.

Tap the pan gently on a work surface to loosen the cake, invert the pan onto a cake plate and lift off the pan. Place 1 cherry in the center of each pineapple slice. Let the cake cool for 45 minutes before serving. Serve warm or at room temperature. Serves 10.



I tried to locate the pineapple upside-down cake pan on the site, but couldn't find it. I did find one better though. It's the Pineapple Upside Down Cakelet Pan .
It makes individual pineapple upside-down cakes, 1 pineapple ring each.

MIO GELATO CHOCOLATE GELATO

Mio Gelato Chocolate Gelato


Mio Gelato has several locations in the Portland. For a perfect Saturday in Portland, spend your morning at Portland Farmer's Market. Stop by Powell Books and after, walk over to Mio Gelato.

Locations:
Pearl District:
25 NW 11th Avenue, Portland, OR 97209: 503-226-8002
Irvington Corner:
1517 NE Brazee Street, Portland, OR 97212: 503-288-4800
Northwest Portland:
838 NW 23rd Avenue, Portland, OR 97210; 503-241-9300
Bridgeport:
7291 SW Bridgeport Rd. Tigard, OR 97224; 503.670.1700

Mio Gelato Chocolate Gelato

8 egg yolks
1 cup sugar
3 cups milk
1 cup heavy cream
1/2 cup cocoa powder
4 ounces bittersweet chocolate-grated
Dash of salt

Beat the yolks and sugar until soft, pale-yellow ribbons have formed.
Heat the milk, salt, bittersweet chocolate, cocoa powder and cream in a saucepan until it reaches 170 degrees.

Temper the yolk/sugar mixture by slowly whisking in the hot milk mixture into the yolk/sugar. Start with about 1/3 cup hot milk mixture, whisked into the yolk/sugar mixture. Keep adding until all the hot milk mixture is mixed into the yolk/sugar mixture.

Return the mixture to the saucepan,and cook slowly, stirring constantly, until it reaches 180 degrees.

Remove from the heat and chill completely.

Freeze mixture according to instructions for your ice cream maker.

Transfer to freezer safe container and cover and feeze until firm.

BUTTER PECAN ICE CREAM

Another ice cream recipe for National Ice Cream Month.
Butter Pecan Ice Cream


This ice cream is very rich and creamy. If you prefer your ice cream lighter, you can use half and half and whole milk in place of the heavy cream and half and half. If you go with all milk, you'll have ice milk and if you are going to the trouble to make your own ice cream, why not splurge a little. This recipe is well worth splurging on.

Buttered Pecans
2 tablespoons butter
3 tablespoons brown sugar
1 1/4 cup pecan halves
dash of salt



Ice Cream

4 tablespoons butter
2/3 cup dark brown sugar
2 cups heavy cream
1 1/2 cups half and half
1/2 teaspoon vanilla extract
dash of salt

Buttered Pecans
Preheat oven to 350 degrees.
Melt butter in saute pan and add brown sugar. Stir over medium heat until brown sugar and butter are mixed. Add pecans, stir over medium low heat until all pecans are evenly coated with the butter and brown sugar mixture. Transfer coated pecans to a baking sheet and toast in oven for 8-10 minutes, stirring half way through the baking. Remove from oven and set aside to cool completely.

Ice Cream
Melt butter in a saucepan over medium heat. Whisk in brown sugar
and salt. Stir over medium heat about 2-3 minutes. Remove from heat and whisk cream and half and half into butter/sugar mixture. Whisk until mixture is smooth and brown sugar mixture fully incorporated. Stir in vanilla extract.

Pour mixture into refrigerator bowl, cover and throughly chill. You can make ahead up to this point. Keep mixture refrigerated until ready to freeze.

Freeze chilled mixture according to manufacturer's directions for your ice cream maker. Fold in pecans until evenly mixed before transferring ice cream to freeze safe container with cover. Freeze until firm.

This is an original Meemo's Kitchen recipe; include and post a direct link to this site and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.

BLUEBERRY LEMONADE

Blueberry Lemonade
Something to help you cool down and get through the triple digit heat expected across the country today.

1 cup granulated sugar
1 cup water
1/2 cup to 1 cup lemon juice (depending on tastes)
2 cups fresh blueberries
Water

Combine 1 cup water, sugar and 1 cup blueberries in a small saucepan.

Simmer over low heat, stirring often, until sugar is dissolved and blueberries start to soften and leach their color.

Strain blueberries and cool the sugar water mixture.

Combine lemon juice with sugar water and add enough water to make 2 quarts of lemonade.

Serve with the extra cup of blueberries for garnish.

CREAMSICLE ICE CREAM PIE

Creamsicle Ice Cream Pie

Creamsicle Ice Cream Pie
From Woman's Day

Yield 1 pie

Active Time: 25 minutes
Total Time: 25 minutes

CRUST
26 gingersnap cookies
1⁄3 cup pecan pieces
5 Tbsp plus 1 tsp (1⁄3 cup) stick butter, melted
2 pt orange sorbet
1 pt vanilla ice cream
1 cup (1⁄2 pt) heavy (whipping) cream
1⁄4 cup confectioners’ sugar
Garnish: orange slices and mint sprigs

Coat a 9- to 10-in. pie plate with nonstick spray.
Crust: Pulse gingersnaps and nuts in a food processor to make fine crumbs. Add butter and process to blend. Press over bottom and up sides of pie plate. Freeze 30 minutes until firm.
Meanwhile soften sorbet and ice cream until spreadable but not melting.
Spread 1 pt sorbet over bottom of crust. Spoon on ice cream, then spread into an even layer. Top with spoonfuls of remaining sorbet; spread to edges of pie. Freeze at least 4 hours, or wrap airtight and freeze up to 2 weeks.
About 20 minutes before serving: Remove pie from freezer. Beat cream and sugar in a large bowl with mixer on medium-high speed until soft peaks form when beaters are lifted. Spread decoratively on pie; garnish with orange slices and mint.

Z'TEJAS SOUTHWESTERN GRILL® BLACK BEANS

Z'tejas Southwest Grill® Black Beans

The amount of salt called for in this recipe is typical of restaurants. Feel free to use less or adjust the salt to your taste.

2 lbs. dry black beans
cold water to cover
1/2 lbs. yellow onion, diced
2 cloves fresh garlic, minced
1-2 Tablespoons kosher salt
1 teaspoon white pepper
2 teaspoons ground oregano
2 teaspoons ground cumin
1/2 ounce. fresh cilantro, chopped

Place beans, water and onions in a heavy bottomed stock pot and bring to a boil.
Reduce heat and simmer for approx.30 minutes or until beans are just starting to get tender.
Add remaining ingredients.
Cook an additional 10-15 minutes until beans are the desired doneness.

AVOCADO RELISH FOR Z'TEJAS SOUTHWESTERN GRILL® WILD MUSHROOM ENCHILADA

Part 3 Avocado Relish for Z'tejas Southwest Grill® Wild Mushroom Enchiladas

If you need a recipe for the avocado relish called for in the Z'tejas Southwest Grill Wild Mushroom enchiladas, here is one that will work beautifully.

Avocado Relish
3 each ripe Avocadoes — cut into ¼ inch cubes
1 Lime — juiced
4 T Red Onion — chopped
1 T Cilantro — cleaned and chopped

Mix all ingredients in a mixing bowl. Hold covered in refrigeration until service.

Z'TEJAS SOUTHWESTERN GRILL® ANCHO-MOLE SAUCE

Part 2 Z'tejas Southwest Grill® Wild Mushroom Enchiladas, the Ancho-Mole Sauce.


I originally said I would post the black beans recipe on Wednesday. I forgot I needed to post the avocado relish for the enchildas so I will post that on Wednesday and push the beans out until Thurdsay.

Z'tejas Southwest Grill® Ancho-mole Sauce

This will make about 8 cups sauce.

5 ounces canned crushed tomatoes
2 ounces yellow onion chopped
2 ounces fresh cilantro
1/2 ounce jalapeno pepper seeded
3/4 Cup tomatillos softened in boiling water
2 Tablespoons Sesame seeds toasted
2 Tablespoons pumpkin seeds toasted
1/4 Cup vegetable oil
2 cloves fresh garlic
1 Ancho chile seeded and softened in 1 C hot water
1/4 Cup honey
1 teaspoon black pepper
2 teaspoon kosher salt
1/2 teaspoon Cumin
1 teaspoon Chile powder
6 Cups heavy cream

Place all ingredients except cream in a blender and puree. Heat an 8 qt. sauce pan over medium flame and add cream. Stir with a wire whisk every two to three minutes and reduce by half. Add pureed mixture and continue cooking another 5 minutes. Puree sauce with hand mixer and keep warm.

Z'TEJAS SOUTHWESTERN GRILL® WILD MUSHROOM ENCHILADA

Z’Tejas Southwestern Grill® Wild Mushroom Enchilada
Menu Description:
Wild Mushroom Enchiladas Fresh crimini, portobello and shiitake mushrooms rolled into two corn tortillas and topped with an ancho-mole cream sauce. Check back tomorrow for the anchos-mole sauce recipe and Wednesday for the black beans recipe.





Z’Tejas Wild Mushroom Enchilada
2 6″ corn tortillas
1 cup mushroom mix (fresh crimini, portobello and shiitake )
2 ounces avocado relish
2 ½ ounces shredded Monterey Jack cheese
4 ounces ancho mole cream
1 squirt sour cream

For Serving
3 ounces tejas rice
3 ouncs prepared black beans


Using a 10 inch sauce pan, add 2 oz. ancho mole cream, mushroom mix, and 2 oz. avocado relish. Heat on high

Place 2 corn tortillas in fryer and drain for 3-4 seconds.

Place tortillas side by side on center of large plate.

On each tortilla, spread and layer in center: ½ oz. cheese, ½ of wild mushroom mix.

Roll each tortilla tightly and arrange in a “V” shape.

Top enchiladas with 2 oz. ancho mole cream, making sure all is covered.

Place rice and beans between enchiladas.

Evenly top enchilada and black beans with 1 ½ oz. cheese.

Place under boiler approximately 1 ½ minutes or until cheese bubbles.

Place an avocado relish on center of enchilada.

Zig zag with sour cream.

T.G. I. FRIDAY® STRAWBERRY SHORTCAKE BLENDER BLASTER

T.G.I. Friday® Strawberry Shortcake Blender Blaster

Just leave the amaretto out to make this a family friendly treat. You can also use your favorite berry in place of the strawberries to change this up a bit.


T.G.I. Friday® Strawberry Shortcake Blender Blaster

1 1/2 ounces amaretto liqueur
2 scoops vanilla ice cream
1/4 cup milk
1/4 cup frozen sweetened sliced strawberries, thawed
1/2 cup ice

Garnish:
Whipped cream
1 fresh strawberry

Using a blender, blend all ingredients on high until smooth.
Pour drink into a 14-ounce glass. Add whipped cream on top of the drink, and a fresh strawberry to the edge of the glass. Serve with a straw.
Makes 1 Drink.

SOMETHING DIFFERENT

CLICK HERE TO SEE TO THE FUTURE OF FOOD

I am going to post something a little different. How about watching a movie! Get the pop corn ready, or maybe not. The link below is to the documentary, The Future of Food, about our food and our future. Get ready to have your eyes opened. As the blog mentions it's a must watch for anyone who is interested in what we eat. Actually it's a must watch fo anyone who eats! From this video it is plain to see that we have no say in the safety of our food or what we feed our children and ourselves. From another excellent documentary, Food, Inc it is also obvious we have no right to have a say in what we eat or feed our families. If you have Netflix please take the time to also watch Food, Inc. (This can be tough to watch in a few places).

I hope you will take the time to watch this documentary.

If this peaked your interest here is another book you may find interesting:
Fast Food Nation

If you need your own copy of The Future of Food, to share with everyone you know:
The DVD


and the book, in case you can't watch the video Food, Inc.
Food, Inc.

CLICK HERE TO SEE TO THE FUTURE OF FOOD



I hope you will leave a comment if you viewed this documentary!

BUBBA GUMP SHRIMP CO® MANGO SPRITZER

Bubba Gump Shrimp Company® Mango Spritzer

If you're a fan of mango you will probably love this easy drink for the whole family. If you don't have Slice on hand any lemon-lime soda with work.

1 ounce Fresh Mango Puree
4 ounces Fresh Lemonade
4 ounces Slice
1 ounce Orange Juice

Garnish
Lemon slice

Fill shaker with ice. Add mango puree. Add equal parts lemonade and Slice. Shake. Top with orange juice. Garnish with lemon slice.

BAKED NECTARINES WITH PISTACHIOS

Baked Nectarines with Pistachios


I was totally in love with the recipe when it was served at a Bed and Breakfast where we had stayed a few years back. As soon as we returned home I had to try and locate the recipe. Turns out I found it at MarthaStewart.com. It is perfect for a summer breakfast out on the deck, but also works wonderfully as a dessert, served with a scoop of vanilla ice cream or some whipped cream. Martha's version calls for creme fraiche, the version I had was served with vanilla yogurt.
The brief baking time will slightly soften firm nectarines.


4 Tablespoons shelled pistachios
2 Tablespoons unsalted butter
1/2 Cup confectioners' sugar
2 Drops (less than 1/8 teaspoon) almond extract (optional)
1/8 Teaspoon salt
2 nectarines, halved and pitted
1/2 lemon
1/2 Cup creme fraiche
1 Tablespoon granulated sugar

Directions Preheat oven to 400 degrees. Chop 3 tablespoons pistachios
in a food processor until finely ground. Add butter, confectioners'
sugar, almond extract, and salt. Process until combined. Place
nectarines, cut side up, on a baking sheet, and squeeze lemon over top.
Place a generous tablespoon of pistachio mixture on each nectarine
half. Chop remaining tablespoon pistachios, and sprinkle on top. Bake
until fruit is tender and topping is crisp, 10 to 15 minutes. Let cool
for 5 minutes. Transfer to 4 plates. Whisk together creme fraiche and
granulated sugar. Spoon over nectarines, and serve.

Servings: 4

WEBER GRILL BEER CAN CHICKEN

Weber Gill Beer Can Chicken


Weber Grill in Chicago has a delicious beer can chicken on their menu. This version is tweaked a bit from the Weber's Big Book of Grilling by the addition of garlic. Adding the garlic is optonal.

*4 cloves garlic peeled and smashed -optional

For the rub:
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 whole chicken, 4 to 5 pounds
2 teaspoons vegetable oil
1 can (16 ounces) beer (tall boy)

To make the rub:
In a small bowl combine the rub ingredients.


Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels.


Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub.

Open the beer can and pour off half of the beer. Set the half-full can on a flat surface, add smashed garlic and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer – it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm.


Makes 4 to 6 servings.

Variation:
Puree garlic in blender or food processor until it is amost a paste or use a garlic press for the garlic.
After cleaning and rinsing the chicken place pureed garlic under the skin of the chicken. Separate the skin gently from the meat at the neck and push garlic down and over as much as possible. Follow directions above.

FLEMING'S PRIME STEAKHOUSE WICKED CAJUN BARBECUE SHRIMP

Fleming’s® Prime Steakhouse Wicked Cajun Barbecue Shrimp

Barbecue Butter

1/4 cup butter, softened
3/4 teaspoon minced garlic
1/2 teaspoon Tabasco pepper sauce
1/4 teaspoon paprika
1/8 teaspoon coarse grind black pepper
1/8 teaspoon dried thyme
1/8 teaspoon ground cayenne pepper
1/8 teaspoon ground white pepper

Shrimp Seasoning

1/4 teaspoon paprika
1/8 teaspoon medium grind black pepper
1/8 teaspoon dried thyme
1/8 teaspoon ground cayenne pepper


1/4 cup butter
1 teaspoon minced garlic

4 large shrimp, peeled, with tails left on
2 tablespoons white wine

Garnish
slice of french bread
lemon wedge


Preheat oven broiler.

Barbecue Butter:
Combining all barbecue butter ingredients together in a medium bowl and set aside.

Shrimp Seasoning:
Combine all shrimp seasoning ingredients together in a bowl. Place shrimp on a plate and sprinkle seasoning over both sides of the shrimp.

Melt 1/4 cup butter and garlic in a saucepan over low heat.
When butter is hot add the shrimp and saute 2 to 3 minutes per side, or until done. Remove the shrimp and add barbecue butter. When the butter is hot but not brown add white wine and cook sauce for about a minute.

Pour the butter sauce into a shallow baking dish and place the shrimp in the baking dish with the tails pointing up. Broil shrimp for 2 minutes.
Once tails begin to brown shrimp are done.

Serve with a slice of French bread to the sauce and a lemon wedge on
the side

T.G. I. FRIDAY® THE TRIPLE STACKED BURGER

T.G.I. Friday® The Triple Stacked Burger

The winning recipe from The Ultimate Burger Showdown found a place on T.G.I. Friday's menu with just a few changes. Friday's doesn't add the Honey Slaw to their version. The recipe is included should you choose to add this to your burger.

Pimento Cheese:
1 cup shredded extra-sharp Cheddar, room temperature
1/3 cup shredded Monterey jack, room temperature
3 tablespoons mayonnaise, room temperature
2 tablespoons cream cheese, room temperature
2 ounces jarred diced pimento peppers, drained
1 tablespoon bread and butter pickle juice
1/2 tablespoon horseradish sauce
1 teaspoon yellow mustard

Honey Slaw:
2 tablespoons mayonnaise
1 tablespoon honey
1 1/4 cups shredded cabbage

8 slices thick-cut applewood smoked bacon

Patties:
1 1/4 pounds ground chuck
1/4 pound cured and smoked country ham, finely chopped (or chopped in a food processor)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 potato hamburger buns, split
1/2 cup crushed kettle-cooked plain potato chips

Preheat oven to 375 degrees F.

Pimento Cheese:
In a medium mixing bowl combine Cheddar and Jack cheeses, mayonnaise, cream cheese, pimento peppers, pickle juice, horseradish sauce, and mustard; mix until well combined.

Honey Slaw:
In a small mixing bowl combine mayonnaise, honey, and cabbage; mix until well combined.

Heat a 12-inch nonstick grill pan over medium-high heat. Add bacon and cook until the bacon is crispy, about 5 minutes, flipping once. Drain on paper towels. Pour off almost all of the bacon fat from the pan, leaving a very thin layer.

Patties:
Combine the beef, country ham, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form into patties to fit the buns.

Using the same grill pan as before, cook the hamburgers over medium-high heat for 3 minutes per side or until cooked medium rare.

Meanwhile, place buns on a rack in the oven. Bake for 3 to 5 minutes. Also, place the plates that the burgers will be served on in the oven to heat.

To assemble the burgers, spread a generous amount of Pimento Cheese on the cut sides of the buns. On each bun bottom (on top of the Pimento Cheese), place a thin layer of Honey Slaw. Top the slaw with a burger patty, 2 slices of bacon, and crushed potato chips. Add the bun tops. Place the completed hamburgers on a nonstick baking sheet and bake in the oven for 1 minute. Serve burgers on warm plates.

SWEET TOMATOES' SUMMER LEMON AND SPICED PECAN TOSSED SALAD

Souplantation/Sweet Tomatoes Summer Lemon and Spiced Pecan Tossed Salad


This salad disappears from Souplantation and Sweet Tomatoes menus each April.

Dressing- Yields 5 cups

3 cups Mayonnaise- whole egg
2 cups Lemonade Concentrate
2 ½ TBLS Dijon Mustard
Combine ingredients and whisk until smooth. Season to taste with sugar.

Spiced Pecans

1 ¼ cups ¼” Diced Pecans
¼ lb Butter or margarine
2 TBLS White Sugar
¾ tsp Ground Cumin
½ tsp Table Salt
1/8 tsp Cayenne Pepper

Melt butter in pan. Add sugar, cumin, salt, cayenne pepper. Heat until bubbling and sugar dissolves. Immediately add pecans and stir to coat. Spread pecans on baking sheet and bake at 350 degrees until brown and toasted.

Salad

4 cups Chopped Romaine
2 cups Spring Mix Lettuce
½ cup Spiced Pecans
½ cup Blue Cheese Crumbles
½ cup Diced Craisins
½ cup Lemon Vinaigrette

Combine ingredients and toss.

BLUEBERRY GINGER MOJITO

Blueberry Ginger Mojito


Blueberry Ginge Mojito

Makes 2 servings
Source Food Network

For the Ginger simple syrup:
1/4 cup grated fresh ginger
1 cup granulated sugar
1 cup cold water

For the Mojito:
1 cup fresh blueberries
1 lime, cut into wedges
20 to 24 fresh mint leaves
4 ounces ginger simple syrup
4 ounces vodka
5 ounces club soda
Ice cubes

Blueberries, for garnish

Mint leaves, for garnish

For the Ginger simple syrup:
Peel and grate the ginger and add it, together with the sugar and cold water, to a saucepan. Bring it to the boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain and cool in the refrigerator when done.

For the Mojito:
Add the blueberries, lime wedges and fresh mint leaves to the glass (or pitcher). Muddle with a wooden spoon so the blueberries are broken and the mint and lime release their juices and flavor. If assembling pitchers you can cover them at this stage and leave in the refrigerator until ready to serve.
When ready to serve, add the simple syrup, vodka and top off with club soda. Give it a quick stir and then pour into glasses with ice cubes. Garnish with a handful of fresh blueberries and a sprig of mint.
The recipe outlined below is for 2 tall glasses, but you can use the ratio to make pitchers (depending on how big your pitcher is double or quadruple the recipe).
Combine the blueberries, mint leaves and lime wedges in the pitcher and muddle it in there with the back of a wooden spoon. When you are ready to serve add the vodka, ginger simple syrup and club soda. Stir and pour into glasses with a couple of ice cubes. Garnish each glass with some fresh blueberries and a sprig of fresh mint.

MUST HAVE MUFFALETTA BURGER

Must-Have Muffaletta Burgers!


This recipe is from The Food Network's Ultimate Recipe Showdown.
I haven't tried this recipe, it just looked interesting. If anyone tries this recipe I hope you will post a comment and let everyone know what you think of the recipe

12 slices Genoa or hard salami "bacon"
1 1/2 pounds good quality ground pork
1 small white onion, grated
2 medium garlic cloves, finely minced
2 teaspoons kosher salt
2 teaspoons Greek seasoning (recommended: Cavender's)
1/2 teaspoon freshly ground black pepper
8 slices provolone cheese
Creole mayo, recipe follows
4 kaiser rolls
Red onion, thinly sliced
Shredded iceberg lettuce
Good quality Italian olive salad, chopped (recommended: Boscoli brand)

For Creole Mayo:
3/4 cup good mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Creole mustard (recommended: Zatarain's)
Pinch salt
Pinch freshly ground black pepper


For Salami Bacon:
Preheat the oven to 350 degrees F. Line a heavy large baking sheet with aluminum foil.

Arrange 12 salami slices in a single layer on the baking sheet. Bake until the salami slices are browned (much like bacon), watching closely to ensure they brown evenly, about 10 minutes. They will crisp as they cool.

Transfer the salami bacon to a paper towel-lined baking sheet to absorb the excess oil. Set aside to cool.

Do-Ahead Tip:
The salami bacon can be made 8 hours ahead, and stored in an airtight container kept at room temperature.

For Burgers:
Combine the pork, onion, garlic, salt, Greek seasoning and black pepper in a large bowl and mix just until evenly combined, do not overmix). Form the meat mixture into 4 equal patties a little larger in diameter than the kaiser rolls, so that when they shrink after cooking they will fit the roll perfectly.

Heat a grill pan or outdoor grill to medium heat. Once the grill is hot, cook the burgers until the juices run clear and patties are firm to the touch, about 6 minutes per side. Do not overcook or the burgers will be dry and tasteless.

Top each burger with 2 slices of the provolone cheese during the last 2 minutes of cooking to melt the cheese. Remove the burgers to a plate and tent with foil and allow to rest for a couple of minutes while you prepare the rolls.

For Creole Mayo:
Whisk all ingredients together in a small bowl.
To assemble the burgers:
Split the rolls in half and toast the cut surfaces lightly on the grill or in pan, just before the patties are done.
Spread Creole mayo on the bottom halves of the rolls and top with the burgers. Top each burger with 3 pieces of salami bacon, a thin slice of red onion, some lettuce, then a little of the chopped olive salad. Spread a little Creole mayo on the top half of each roll and cover the burgers. Press it down, grab some napkins, and ENJOY!!!!!

ROY'S HAWAIIAN FUSION RESTAURANT EDAMAME

Roy's Hawaiian Fusion Restaurant Edamame

At Roy's Restaurants Edamame is served before the meal, in place of the bread you would find at most restaurants.

Roy’s Edamame Seasoning
8 oz. kosher salt
4 oz. shichimi (Japanese red pepper seasoning)
1 oz. granulated sugar

Edamame
1/2 lb. edamame beans, in pods
1 tbsp. of Roy’s Edamame Seasoning

Boil 7 cups of water in a large pan. Wash edamame bean pods well.
Add edamame to boiling water and let boil for 5–10 minutes.

Drain the edamame and sprinkle well-blended Roy’s Edamame Seasoning
over them. You can serve edamame warm or cool.

If you don’t have the ingredients to make Roy’s Edamame Seasoning
at home, sprinkle edamame with regular, kosher, or sea salt—whatever
you happen to have.

CARINO'S ITALIAN ANGEL HAIR PASTA WITH ARTICHOKES AND SHRIMP

Carino's Angel Hair Pasta with Artichokes and Shrimp

Menu description:
Succulent shrimp, delicious artichoke hearts, fresh roma tomatoes, chopped garlic, tangy capers, fresh basil, black olives and parmesan cheese tossed with angel hair pasta.

12 ounces Angel Hair Pasta, Cooked
3-4 tablespoons Olive Oil, Extra Virgin
1 teaspoon Garlic, Fresh Chopped
14 Shrimp, 16-20 Count Size
1 cup Artichokes Hearts, Quartered
1 cup Roma Tomatoes, Diced
1 cup Black Olives, Chopped
4 tablespoons Capers
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/4 cup Basil, Fresh Julienne
2 tablespoons Parmesan, Shredded

Garnish
Fresh Parsley, Chopped

Cook angel hair according to directions on package, 12 ounces should yield approximately 20 ounces of cooked pasta.
To a medium heated sauté pan, add olive oil, garlic, shrimp and artichokes. Let shrimp cook and let garlic turn a golden color to develop flavor.
Add tomatoes, black olives, capers, salt and pepper to sauté pan. Let ingredients thoroughly heat while mixing.
Remove from heat and add toss in fresh basil.
Place cooked angel hair in a mound on service plate and top with ingredients from sauté pan.
Garnish with parmesan and parsley.

PAULA DEEN'S RED POTATO SALAD

Paula Deen's Red Potato Salad


12 cups cubed red potatoes
1 cup chopped green bell pepper (about 1 medium)
1/2 cup minced red onion
1/2 cup extra-virgin olive oil
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Directions


Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool.

In a large bowl, combine potatoes, bell pepper and onion.

In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat.

Cover and refrigerate.

ICE CREAM SNICKERS PIE

Ice Cream Snickers Pie

From Woman's Day for National Ice Cream Month

1 pt chocolate ice cream, softened
9-in. ready-to-fill Oreo cookie crust
3 Tbsp creamy peanut butter
1⁄2 cup caramel ice cream topping
1⁄2 cup salted peanuts
1⁄2 cup coarsely chopped Snickers Popables candy
2 pt Ben & Jerry’s “In a Crunch” ice cream

Spread chocolate ice cream over bottom of cookie crust. Stir peanut butter into caramel topping. Drizzle 1⁄3 cup on ice cream; sprinkle with 1⁄4 cup each peanuts and chopped candy. (Freeze until ice cream is firm.)

Top with scoops of peanut butter ice cream. Stir 1 to 2 tsp water into remaining topping mixture; drizzle over top. Sprinkle with remaining peanuts and candy. Freeze at least 4 hours.

About 20 minutes before serving: Refrigerate pie to thaw slightly.Planning Tip: Can be made 2 weeks ahead. Wrap airtight and freeze.

PINK'S MILLENNIUM DOG

Pink's Millennium Dog


Recipe from Pink's Famous Chili Dogs in Los Angeles
Source: The Food Network

1 (12-inch) jalapeno Polish dog
1/2 cup chili
1/4 cup grilled onions
1/4 cup chopped tomatoes
1/4 cup shredded lettuce
1/4 cup guacamole
1 soft hot dog bun
Directions


Place ingredients in order given on a warm, soft hot dog bun. Use caution when eating -- knife and fork recommended!

BARE POOL LOUNGE RASPBERRY MOJITO PITCHER

Raspberry Mojito Pitcher


From the Red White and Blue Mojito post July 4, 2008.
Raspberry Mojito Pitcher
Recipe Courtesy of Bare Pool Lounge, The Mirage, Las Vegas NV

6 oz Cruzan light rum
4 oz Rock Candy Syrup (or simple syrup)*
6 lime halves
handful of raspberries
30 - 40 sprigs of fresh mint leaves
club soda

Build in mixing pitcher. Press 6 lime halves and simple syrup. Add rum, mint leaves, raspberries, crush, fill with ice. Stir and top with club soda.

*Simple syrup equal parts sugar and water
Bring the water to a boil. Dissolve the sugar into the boiling water. Once the sugar is dissolved completely, remove the pan from the heat. Allow to cool completely and store in covered jar and refrigerate.

FRENCH'S® CLASSC YELLOW® MUSTARD

French's® Classic Yellow® Mustard




Like all mustards the flavors will mellow if you let this rest overnight,

1 Cup dry mustard powder
1 1/4 Cup water
3 Tablespoons white vinegar
1 Teaspoon Wondra flour
1 1/4 Teaspoon salt
3 Tablespoons turmeric
1/4 Teaspoon garlic powder
1/4 Teaspoon paprika
1/4 Teaspoon white pepper
1/8 Teaspoon sugar
small pinch allspice


Combine all ingredients in a saucepan.

Stir constantly over medium heat until mixtures reaches a boil.

Reduce heat to low and stir often until mixture thickens. This will happen quickly, about 3-5 minutes.

Pour into a clean jar store in refrigerator. Remove pan from heat. and cover until cool. Chill in a covered
container.

JACK'S COSMIC DOG

Jack's Cosmic Dog

If you haven't tried a Cosmic Dog, you don't know what you're missing.

The Blue Cheese Slaw makes these dogs. I was looking around in hopes of finding the slaw recipe when I found the recipe for the slaw with information on brand of dog's and buns used at Jack's. Unfortunately the recipe for sweet potato mustard wasn't available but you can buy the mustard from the Jack's website. The source for the slaw was listed as The Charleston Chef's Table:Extraordinary Recipes from the Heart of the Old South.

So here's the recipe for Jack's Cosmic Dog in time for your July 4th cookout.

Jack's Cosmic Dog

For the hot dog:
6 Boar's Head hot dogs (98% beef, 2% pork)
6 Pepperidge Farm oversized hot dog buns
1/4 cup Jack's Sweet Potato Mustard
Blue cheese slaw

Blue cheese slaw:
1 small head green cabbage, finely sliced
1/4 small head red cabbage, finely sliced
1 carrot, peeled and finely sliced
1 cup sour cream
1 cup mayo
1 1/2 t. garlic powder
1/2 t. dried oregano
1/2 t. onion powder
1/2 cup crumbled high-quality blue cheese (around here that's Clemson Blue Cheese)
Salt and freshly ground black pepper to taste

Up to 2 hours before serving, combine all of the slaw ingredients in a large bowl, stirring well to combine. Taste and adjust seasoning as needed. Cover and reserve at room temperature.

To assemble the hot dogs: spread a generous T. of Jack's Sweet Potato Mustard on both sides of the inside of each bun. Top the mustard-swathed buns with the warm hot dogs (if I remember right from the show, Jack's boils the dogs and then grills them in butter on a flat top) and about 1/4-cup of the slaw.

To get some of the sweet potato mustard, check out their website: Jack's Cosmic Dogs, Hot Dogs, Jack Hurly, Charleston, South Carolina