Caprese Stacks

Adapted from a Pioneer Woman recipe.

Ingredients

2 large zucchini

2 tablespoons olive oil 

Kosher salt and freshly ground black pepper

8 ounces fresh mozzarella 

2 Roma tomatoes 

1/2 cup mayonnaise 

3 tablespoons prepared pesto 

2 splashes red wine vinegar 

12 large fresh basil leaves, plus extra for garnish 

Balsamic glaze, for drizzling ( a small splash of balsamic vinegar will work in a pinch)

Directions

1. Heat a grill pan or grill over medium heat.
2. Slice each zucchini on the diagonal into 12 slices (24 slices total). Brush one side of each zucchini slice with olive oil and season with salt and pepper. Working in 2 batches, place them oil-side down on the grill pan and cook for 2 minutes. Flip each slice and continue grilling until they have grill marks but are still somewhat firm, about 1 minute. Set aside to cool.
3. Slice the mozzarella into 6 slices, then cut each slice in half. Slice each tomato into 6 slices crosswise (12 slices total).
4. To make the dressing: Combine the mayonnaise, pesto and vinegar in a small bowl and stir together until well combined.
5. To assemble the sliders: Top a slice of grilled zucchini with 1 teaspoon of the dressing. Arrange one of the half-slices of mozzarella on the dressed zucchini slice so that it fits the zucchini. Arrange a slice of tomato on top, followed by a basil leaf. Spread a teaspoon of the dressing on a new slice of zucchini and top the stack as if building a sandwich. Secure the slider with a toothpick. Repeat with the remaining ingredients until you have 12 sliders.
6. Arrange the sliders on a platter, drizzle with balsamic glaze and garnish the platter with more basil.

Sharon’s Stuffed Mushrooms

This recipe is easy, elegant and tastes so good.

Ingredients:

• 12 large mushromms
• 1/2 cup butter, melted
• 1/4 cup parsley, chopped
• 1 tsp minced garlic
• 1/2 tsp black pepper
• 1/4 cup fresh bread crumbs

Directions:

1. Preheat oven to 425 deg F.
2. Clean mushrooms and place on shallow, ovenproof dish, with them side up.
3. Combine melted butter, parsley, garlic and black pepper.
4. Put about 1/2 tsp bread crumbs into cavity of each mushroom.  Spoon butter mixture over the crumb filling.
5. Bake mushrooms 10-15 minutes until butter mixture is browned.

Serve with thinly sliced French bread to capture all the great juices.

Sharon’s recipe says to use 500 deg F, so I’ll need to try this.

 

 

Ham, Gruyere & Honey Mustard Palmiers

This recipe is from Fine Cooking.  It is AWESOME!!

 

Ingredients:

1 sheet (about 9 oz.) frozen puff pastry, thawed

2 Tbs. honey Dijon mustard

3 oz. (about ­1 cup­­­­­­­­­­­­­­­­­­) shredded Gruyère

1/4 cup (about 1 oz.) finely grated Parmigiano Reggiano

4 oz. very thinly sliced baked ham

 

Directions:

1. Heat the over to 425°F. On a lightly floured work surface, roll the pastry to a 10×14-inch rectangle. Using the back of a spoon, spread the pastry evenly with the mustard. Sprinkle on the Gruyère and Parmigiano in an even layer.
2. Arrange the ham in a single, even layer, tearing or cutting pieces to fit. Lay a piece of parchment or waxed paper on top and gently roll and press with the rolling pin to compress the layers. ­Gently peel off the paper without disturbing the ham.
3. Cut the rectangle in half widthwise to make two 10×7-inch bands. Gently roll one long edge of a band into the center and then roll the opposite edge in so the two rolls meet in the ­middle and resemble a double scroll. Press lightly to stick the two rolls together. Repeat with the second band. (The rolls can be assembled to this point and held in the refrigerator for several hours.
4. With a very sharp knife, slice each band into about 22 pieces, just under 1/2-inch each. Arrange the palmiers on two ­parchment-lined or nonstick baking sheets and bake until deep golden brown and no longer doughy in the center (break one open to be sure), 10 to 12 minutes. Be careful not to burn the ­bottoms.
5. Let cool on a rack and serve just slightly warm or within an hour if possible.

 

Quantity:  44

Bruschetta with Grilled Eggplant and Parmesan Cheese

This recipe comes from Fine Cooking.  The original recipe calls for Vidalia onions, but you can easily substitute any sweet onion.

1 medium eggplant (1 to 1-1/4 lb.)

1 medium-large (about 12 oz.) sweet onion

1/2 cup heavy cream

4 cloves garlic, thinly sliced

2 tsp fresh thyme leaves, chopped

1/4 cup extra-virgin olive oil; more for the bread

Kosher salt (optional) and freshly ground black pepper

1/4 cup freshly grated Parmigiano-Reggiano

About 1/2 baguette, sliced diagonally into 1/2-inch-thick slices

Directions:

1. Preheat a medium-hot grill.
2. Trim off 1/2 inch from the top and bottom of the eggplant. Cut the eggplant lengthwise into 1/2-inch-thick slices. Cut the onion crosswise into 1/2-inch-thick slices. To keep the rings together, insert toothpicks or small skewers horizontally through the rings of each slice.
3. In a small saucepan over medium-high heat, bring the cream, garlic, and thyme to a boil. Reduce the heat to medium and simmer gently until the cream has reduced by half, 3 to 5 minutes. Remove from the heat.
4. When the grill is ready, brush both sides of the eggplant and onion slices with the 1/4 cup olive oil. Arrange the vegetables on the grill and cook with the lid closed until the first sides have started to soften and get grill marks, 2 to 3 minutes for the eggplant and 5 to 6 minutes for the onion. Flip and cook the second sides with the lid closed until the eggplant is tender and the onion is nicely charred but not necessarily fully tender, 2 to 3 minutes more for the eggplant and 5 to 6 minutes more for the onion.
5. Transfer the eggplant to a cutting board and sprinkle with 1/4 tsp. kosher salt and 1/4 tsp. pepper. Transfer the onion to a large sheet of foil, stack the slices, wrap tightly, and let rest until residual heat has softened the onion, about 5 minutes.
6. Remove the skewers from the onion slices. Coarsely chop the eggplant and onion and combine in a medium bowl.
7. Add the cream mixture and the Parmigiano; stir to combine. Taste and add salt and pepper as needed.
8. Brush the bread slices on both sides with oil and grill until lightly golden brown, 30 seconds to 1 minute per side.
9. Top each slice with a generous dollop of the eggplant mixture.

EGGPLANT SLICES WITH SAUSAGE AND FRESH MOZZARELLA

EGGPLANT SLICES WITH SAUSAGE AND FRESH MOZZARELLA

 

From Cuisineathomespecials.com        

 

1 T             olive oil

½ lb           bulk Italian sausage

1 t              minced garlic

¼ c            dry white wine

1 c             chopped fresh spinach

½ c            shredded Parmesan

1                eggplant, sliced into 8 ½-inch-thick rounds (about 1 lb)

                  olive oil

                  salt

                  pepper

8                slices fresh mozzarella (about 4 oz)

8                thin slices Roma tomato

                  chopped fresh Italian parsley

 

Heat grill to medium-high.

 

Heat 2 tablespoons of olive oil in a sauté pan over medium-high heat.  Add the sausage and sauté until cooked through, breaking up the sausage into small pieces. Drain the grease off.  Add garlic and cook for 1 minute. Add wine and reduce until liquid is evaporated.  Add spinach and sauté for 2 to 3 minutes.  Stir in Parmesan cheese.  Let cool.

 

Brush eggplant slices with oil and season with salt and pepper.  Grill the eggplant slices, covered, for 2 to 3 minutes.  Remove from grill.  You can prepare the recipe in advance up to this point.  

 

Top each eggplant slice with a tablespoon of the sausage mixture, a mozzarella slice and a tomato slice.  Grill, covered, until cheese is melted, 3 to 4 minutes.

 

Garnish with parsley.

 

Yield:  8 servings

SWEET AND SOUR MEAT BALLS

SWEET AND SOUR MEAT BALLS

 

This recipe is from Grandma Christensen.  These are easy and great!

 

2 lbs            pork sausage

1¼ cup        catsup

¼ cup          brown sugar

1 T              soy sauce

1 T              lemon juice

1 can           pineapple tidbits

 

Drain and reserve ⅓ cup pineapple juice.

 

Form sausage into balls and brown over medium heat.  Drain off all fat.  Combine the catsup, brown sugar, soy sauce, lemon juice and pineapple juice and add to the sausage balls.

 

Cover and simmer for 15 minutes.  Add pineapple tidbits and simmer for 10 minutes more.

 

Yield:  6 to 8 servings

BALSAMIC DIP

BALSAMIC DIP

 

From foodnetwork.com.

 

1 T                Dijon mustard

1 T                honey

1                   shallot, minced

2 T                balsamic vinegar

¼ cup            olive oil

1 T                freshly squeezed lemon juice

⅛ t                salt

⅛ t                freshly ground pepper

 

Puree all ingredients in a blender for 30 seconds.

 

Serve in a small bowl.

 

Yield:   4 servings.

CARMELIZED ONION AND BLUE CHEESE PIZZA

CARMELIZED ONION AND BLUE CHEESE PIZZA

 

From The New American Kitchen Cookbook by Geise.  The trick here is high oven heat and pre heated baking tiles or a preheated heavy black steel pan.

 

3              large sweet onions, about 2 pounds

2 T           olive oil

                salt and freshly ground pepper

4 oz          blue cheese,crumbled

                PIZZA CRUST

 

In a large, heavy skillet, heat the oil over moderate heat.  Add the onions, season with salt and pepper. Stir so that the onions are coated with the oil and seasonings.  Cook for 10 minutes, stirring frequently, until the onions begin to soften.  Reduce the heat, partially cover, and continue to cook over low heat for about 30 minutes, until the onions have turned a golden brown.

 

While the onions are cooking, remove the pizza dough from the refrigerator.  On a sheet of foil that has been lightly greased with olive oil, roll or push out the dough into a circle, forming the edges slightly thicker.  Cover with a kitchen towel and allow to rest for about 30 minutes.

 

Place baking tiles or a black steel pan in a 500°F oven to pre-heat for 30 to 45 minutes. Cover the surface of the dough with the caramelized onions, dot with bits of the cheese and slide into the oven on top of the tiles or pan.  After about 5 minutes, the crust will have baked enough to allow you to remove the foil with a sharp tug.  If the crust sticks, simply loosen it with a metal spatula.  Cook for another 3 to 4 minutes, or until the crust is golden.  Slide pizza out onto a wire rack and allow to cool for a minute or two before cutting.

 

Yield:  2 to 4 servings

JOE CHAN’S CHICKEN WINGS

JOE CHAN’S CHICKEN WINGS

 

Joe Chan worked with Tom at Check Technology.  He had owned a Chinese restaurant previously.  He brought these wings to picnics where they disappeared quickly.

 

5 lb                chicken wings, cut-up

1 cup              soy sauce

1 cup              sherry cooking wine

¾ cup            catsup

6 T                 sugar

¾ t                ground ginger

 

Bake chicken wings in covered pan at 325°F until partially done.   Drain off fat.

 

Combine sauce ingredients and add to wings.

 

Cover and continue cooking, basting occasionally until most of the sauce is absorbed.

 

Note:  I’ve browned the wings on the grill prior to adding to the remaining ingredients.  Continue with the recipe by baking.

 

 Yield: 10 servings

 

LUMPIA

LUMPIA

 

This is another delicious dish that Leanne learned from Wendy.  It is a Filipino version of an egg roll.  We have started with a filling from Allrecipes.  We have included Wendy’s filling* as a footnote.

 

1 T                oil

1 lb               ground pork

2 cloves         garlic, chopped

½ c               chopped onion

½ c               minced carrots        

½ c               green onions, chopped        

½ c               thinly sliced green cabbage

1 t                ground black pepper

1 t                 salt

1 t                 garlic powder

1 t                 soy sauce

30                 lumpia wrappers (Menlo is preffered)

2 c                vegetable oil for frying

 

Place a wok or large skillet over high heat, and pour in 1 tablespoon oil.  Cook pork, stirring frequently, until no pink is showing.  Remove pork from pan and

set aside.  Drain grease from pan, leaving a thin coating.  Add garlic and onion and cook for 2 minutes.  Stir in the cooked pork, carrots, green onions and cabbage. Season with pepper, salt, garlic powder and soy sauce.  Remove from heat and set aside until cool enough to handle.        

 

Place 3 heaping tablespoons for the filling diagonally near one corner of each wrapper, leaving a 1.5 inch space at each end.  Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly.  Keep the roll tight as you assemble.  Moisten the other side of the wrapper with water to seal the edge.  Cover the rolls with plastic wrap to preserve moisture.

 

Heat a heavy skillet over medium heat, add oil to ½-inch depth, and heat for 5 minutes.  Slide 3 or 4 lumpia into the oil.  Fry the rolls for 1 to 2 minutes, until all sides are golden brown.  Drain and serve immediately.  

 

Yield:  15 servings

 

* Wendy’s filling:

1 lb cooked ground beef, garlic salt, black pepper, 1 cup frozen mixed vegetables.