Thursday, July 20, 2017

Balsamic Marinated Steak (GF)


Balsamic Marinated Steak (GF)
(6 servings)



Ingredients:

½ cup Dry Red Wine
¼ cup Olive Oil
1 tbsp. Balsamic Vinegar
2 cloves Fresh Garlic, minced
1½ tsp. Salt, divided
¼ tsp. Black Pepper
6-6 oz. Steaks, top sirloin or choice

Directions:

In a gallon size zip-lock bag, combine wine, oil, vinegar, garlic, ½ tsp. salt and pepper.  Add steaks to bag, work to coat steaks well and place in a rimmed baking dish.  Marinate in the refrigerator for 8 hours or overnight.  When time to prepare meal, bring the marinated steaks to room temperature, remove from marinade (discard marinade) and pat dry with paper towels.  Sprinkle steaks with remaining salt and grill to your desired doneness.  Remove from grill and let rest (covered) for 15 minutes.  Serve hot.

Note:               Be sure to confirm all ingredients are gluten-free.  There shouldn’t be any problem with these ingredients, but always double check.

Note:               This marinade works well with flank and skirt steak too.  Just remember to slice across the grain.

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Wednesday, July 19, 2017

Burgers, Dogs and Brats (GF)


Burgers, Dogs and Brats (GF)
(4 servings)



Ingredients:

1½ lb. Ground Chuck (85/15)
Dogs and Brats (see note)
½ tsp. Seasoned Salt
½ tsp. Garlic Powder
½ tsp. Onion Powder
4 Mission Brand GF Tortillas
8 slices American Cheese
Condiments (see note)

Directions:

In a large bowl, combine the 3 seasonings into the ground chuck.  Divide mixture into 4 equal portions and form into something that looks like a hot dog.  Lengthen it to the size of the GF tortilla.  Grill to desired doneness.  Warm tortillas in foil while grilling dog burgers.  To assemble, place tortilla on a plate, top with 2 overlapping slices of cheese, the dog burger and then whatever combination of condiments and/or toppings you wish to try.  Serve immediately.

Note:               If you use hot dogs or brats in this recipe, use quarter pound ones or something close to that size.

Note:               You can use your usual ketchup, mustard, pickles etc. or try some of the recipes on this blog under “Odds ‘n Ends” for something more unique.  There are spreads, jams or even guacamole to give a chance.

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Tuesday, July 18, 2017

Gluten-Free Grilling

One of several main categories of food that are naturally gluten-free is Protein.  So summer (or year-round) grilling is a source of enjoyment for many who need to be gluten-free.

You still need to be careful.  Not all hot dogs or brats are gluten-free.  Some purchased marinades or sauces are not gf as well.  The same goes for condiments.  So many times it may be better to make your own.

Thursday’s recipe, “Balsamic Marinated Steak (GF)” is an example of making your own marinade.  And it’s easy and adds great flavor too.

On Wednesday, the recipe has a funny name.  “Burgers, Dogs and Brats” and is more about getting around the bad (and expensive) buns that are gf.  Here we use a tortilla and it’s not a corn one.  We have discovered that “Mission Tortillas” make a “GF Flour Tortilla” that is very good.  Yes, they are more expensive than regular flour tortillas but not as bad as some of the gf buns out there.  We have tried these tortillas for many different uses.  Just use your imagination.

This recipe tells you to shape the burger to look like a hot dog and then wrap it up in the tortilla.  Another shape you could try is to form a half-moon burger patty and make it look like a Quesada in the tortilla.

That imagination I mentioned earlier:  Use it to come up with many different toppings for these tubular treats.  Or try some of the many spreads, burger jams and toppings offered under the recipe tab, “Odds ‘n Ends” above.  Now many are not designated “Gluten-Free” but can easily be made that way by just watching what ingredients/brands you use in them.

So “Happy Cooking” and “Grilling” until next week.  Enjoy and spread the news.  Thanks.

Thursday, July 13, 2017

Fresh Summer Corn Cakes


Fresh Summer Corn Cakes
(4 servings)


Ingredients:

¾ cup Flour (your choice)
½ cup Plain Yellow Cornmeal
2 tsp. Baking Powder
¾ tsp. Kosher Salt, divided
½ tsp. Black Pepper, divided
1 cup Sour Cream
2 large Fresh Eggs
2 tbsp. Olive Oil, divided
1 ¼ cups Fresh Corn (about 2 ears0
2 tbsp. Jalapeno, minced
½ cup Yellow Squash, ½ inch dice
¼ cup Green Onion, chopped
¼ cup Fresh Basil, chopped
1 ½ tsp. White wine Vinegar
1 medium Fresh Tomato, ½ inch dice

Directions:

In a large bowl, combine flour, cornmeal, baking powder, ½ tsp. salt and ¼ tsp. pepper.  In another bowl, combine sour cream, eggs and 1 tbsp. oil until smooth.  Add the sour cream mixture, corn and jalapeno to flour mixture.  Stir until just combined.  Heat a nonstick griddle to medium-high.  Divide corn mixture into 8 equal portions and shape into patties (about 1/3 cup).  Cook patties on griddle for about 6 minutes per side.  While cooking, mix remaining ingredients together for a salsa to top corn cakes.

Note:               Figure 2 corn cakes per portion.  It may help to spray the nonstick griddle before cooking cakes.

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Wednesday, July 12, 2017

Corn, Tomato and Basil Salad


Corn, Tomato and Basil Salad
(8 servings)


Ingredients:

2 large Heirloom Tomatoes, 1-inch dice
½ tsp Kosher Salt
1/3 cup Extra-Virgin Olive oil
1 tbsp. Fresh Flat-leaf Parsley, minced
3 tbsp. Red-Wine Vinegar
1 tbsp. Grainy Mustard
1 tbsp. Soy Sauce
1 tbsp. White Miso
1 medium Shallot, minced
2 cups Fresh Corn (see note)
¼ cup Parmigiano-Reggiano, shaved
2 tbsp. Fresh Flat-leaf Parsley, coarsely chopped
12 Fresh Basil Leaves, torn small

Directions:

Place the tomatoes in a large bowl.  Sprinkle with the salt and let stand 30 minutes at room temperature.  Combine oil and the next 6 ingredients in a small bowl or a pint caning jar with a lid.  After blending, add to the tomatoes along with the remaining ingredients.  Toss gently to combine and serve.

Note:               Try to use fresh yellow and white corn on the cob.  Cut it off the cob after grilling or microwaving corn.

Note:               Try using only 1 heirloom tomato and adding a cup of cherry tomatoes that have been halved.

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Tuesday, July 11, 2017

Fresh Summer Corn Recipes

Last week I offered up a couple of fresh cucumber salads on this blog.  This week I add a fresh corn salad plus one for corn cakes.

Summertime is just a great season for refreshing salads using fresh produce that is available to you in your area.  The fresh salads just work well with all those items coming off your grill.  Another nice feature is they don’t give you that heavy stuffed feeling more often associated with winter foods.

When fresh corn is in season, there is nothing that can beat it.  It doesn’t matter if it is on or off the cob too.  Like most, I can’t get enough of it on the cob but it’s nice to have other options.

Cutting it off the cob fresh or after it’s been cooked/grilled is not difficult.  Use a small cutting board set in a rimmed baking sheet.  I, also, find it safer if I cut the cob in half before cutting the kernels off it.  It just makes it more secure (cut side down).

So “Corn, Tomato and Basil Salad” is what’s up Wednesday.  Then for something a little different, I have “Fresh Summer Corn Cakes” for you on Thursday.  These too go well with burgers, dogs or steaks as you grill out this summer.

If you are looking for other recipes for “Fresh Corn” on or off the cob, check out the recipes tabs above.  There are several.

“Happy Cooking” until next week and pleas share the link.  Thanks.

Thursday, July 6, 2017

Cucumber-Watermelon Salad


Cucumber-Watermelon Salad
(4 servings)


Ingredients:

1 tbsp. White Balsamic Vinegar
1 ½ tbsp. Extra-Virgin Olive Oil
¼ tsp. Kosher Salt
2 cups Seedless Watermelon, ½ inch cube
1 cup English Cucumber, ½ inch dice
2 tbsp. Fresh Basil, torn
¼ tsp. Black Pepper

Directions:

Whisk together in a large bowl, the vinegar, oil and salt.  Add the watermelon and cucumber and gently toss.  Move mixture to a nice serving bowl and top with the basil and pepper before serving.

Note:               You can try fresh lime juice and a little honey in place of the vinegar.  Try mint instead of the basil with it.   

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Wednesday, July 5, 2017

Cucumber-Tomato Salad


Cucumber-Tomato Salad
(about 3 cups)


Ingredients:

3 tbsp. Extra-Virgin Olive oil
1 tbsp. Fresh Lemon Juice
½ tsp. Dried Oregano
½ tsp. Kosher Salt
1½ cups Grape or Cherry Tomatoes, halved
½ medium English Cucumber, ½-inch dice

Directions:

In a large bowl, whisk together the oil, juice, oregano and salt.  Add the tomatoes and cucumber to bowl and toss to combine.  Refrigerate at least an hour before serving.  Then toss again just before service.

Note:               This can be prepped the day before.  Just keep vinaigrette and vegetables separate and refrigerated until ready to serve.  Then toss together and serve.

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Tuesday, July 4, 2017

Refreshing Cucumber Salads for the Summer

Summer produce is coming in as we head into July.  It will differ as to what items are on the market depending on your geographical location.  But Farmer’s Markets and home gardeners are seeing their efforts become available.

So I’ll be doing a series of weeks on some of the fresh produce hitting the market.

This week, it’s “Cucumbers” that I am highlighting.

I have a couple of fresh and easy recipes for you to taste.  Wednesday offers a “Cucumber-Tomato Salad” that is refreshingly lite.  On Thursday, the recipe uses watermelon in “Cucumber-Watermelon Salad” with a different dressing.

Both make the summer feel alive and compliment whatever you are doing on the grill.

Each recipe may call for a specific type of cucumber, but don’t let that stop you from using whatever is available fresh in your area.

Also, there are many other fresh cucumber recipes out there.  So do a little looking and find one that you like and share with friends and family.

Speaking of sharing, please share this link too.  There are over 650 recipes here of all kinds to give a taste.  “Happy Cooking” until next week and thanks for checking in with “Cabana Boy Cooks.”

Thursday, June 29, 2017

Pickled Red Onions #2


Pickled Red Onions #2
(about 1 cup)


Ingredients:

½ cup Water
¼ cup Apple Cider Vinegar
2 tsp. Brown Sugar
1 tsp. Whole Black Pepper Corns
¾ tsp. Kosher Salt
½ tsp. Mustard Seed
1 Star Anise
1 clove Fresh Garlic
1 cup (packed) Red Onion, thinly sliced
1 frond Fresh Dill

Directions:

In a small pan, combine water, vinegar, sugar, peppercorns, salt, mustard seed, star anise and garlic.  Bring mixture to a simmer making sure all sugar and salt have dissolved.  Place sliced onion and dill in a pint canning jar and pour vinegar mixture over them.  Be sure all onion is submerged in the liquid.  Cool and then cover and refrigerate up to 2 weeks.  Chill at least 4 hours before serving.

Note:               These are great on burgers, dogs and brats.  But try them on all your sandwiches as an added depth of flavor.

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Wednesday, June 28, 2017

Pickled Red Onions #1


Pickled Red Onions #1
(about 1½ cups)


Ingredients:

½ cup plus 1 tbsp. Red Wine Vinegar
½ cup plus 1 tbsp. Water
1½ tsp. Kosher Salt
2¼ tsp. Sugar
1 small Red Onion (or half a large

Directions:

In a small pan, combine vinegar, water, salt and sugar.  Bring to a boil whisking to help dissolve sugar.  Remove from heat.  Meanwhile, clean and cut the onion in half lengthwise.  Slice onion into very thin slivers.  Place sliced onion in a pint canning jar or another heatproof container.  Now pour the vinegar mixture into the jar.  Press onion slices down to completely submerge.  Let cool and then cover and chill for 24 hours.  Strain the liquid off and store in refrigerator for up to 3 days.

Note:               These are great on burgers, dogs and brats.  But try them on all your sandwiches as an added depth of flavor.

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Tuesday, June 27, 2017

Another Burger or Hot Dog Topping

It’s summer time and grilling is going on all over.  Burgers and hot dogs are probably the top meats being grilled in the backyard or campsite.

I’m sure that ketchup and mustard are the top two toppings as well.  I know many people will be using cheese, pickles, lettuce and tomatoes, which are also standard toppings for these two sandwiches.

But there are a lot of other toppings being used too.  Some you are familiar with and some maybe not.  Bacon, guacamole, bbq sauce and sliced or diced onion are a few more.

A couple of weeks ago, I gave you some recipes for jams to put on burgers and dogs.  There are flavored mayonnaise recipes and spreads you could try.

Currently, a hot topping is “Pickled Red Onions” across the nation.  So this week, I give you two different ones to give a shot.

I’m just calling them “Pickled Red Onions #1” and “Pickled Red Onions #2” for simplicity.  The #1 will be on Wednesday and it will be followed up by #2 on Thursday.

There are many more versions of pickled red onions out there, but I wanted to limit it to two.  If you try these and you like them but think there might be something better still out there.  Hit the internet and search for one you think might excite you more.

Pickled red onions are not only good on these two items but they help take many other sandwiches to another level.  So don’t limit yourself when giving them a try.

Enjoy and “Happy Cooking” until next week and please share the link.  Thanks.

Thursday, June 22, 2017

Gluten-Free Pie Crust 2 (GF)


Gluten-Free Pie Crust 2 (GF)
(1 double crusted pie)


Ingredients:

1 cup GF Flour (cup4cup)
2/3 cup Tapioca Flour
½ cup Sweet Rice Flour
1 tsp. Xanthan Gum
1 tsp. Guar Gum
½ tsp. Salt
¼ tsp. Baking Soda
3 tbsp. Sugar, divided
½ cup Shortening
½ cup Milk
1 tsp. Cider Vinegar

Directions:

In a food processor, place dry ingredients, 2 tbsp. sugar and shortening and mix well.  Add milk and vinegar and blend until the dough forms a ball.  If it doesn’t form a ball, use a spatula to break up the dough and process again.  Scrape sides if needed.  Remove dough and knead on a floured surface until smooth.  Flatten into a i-inch thick disk and wrap in plastic wrap and chill 1 hour.  Remove dough from refrigerator, cut in half and massage with hands until warm and pliable.  This makes it easier to handle.  Roll the dough to a 10-inch circle between two pieces of heavy-duty plastic wrap that have been dusted with white rice flour.  Use a damp paper towel between countertop and plastic wrap to anchor the plastic.  Keep remaining half tightly wrapped to avoid drying out.  Move rolling pin from center of dough out to the edge, moving it around in a circle in a clockwise fashion to assure uniform thickness.  Remove top plastic and invert crust, centering it in a 9-inch nonstick pie pan (not a black one).  Remove remaining plastic and press crust in place.  Flute edges as desired cutting away excess dough.  Fill with favorite pie filling or blind bake for your desired need.  If making a double crust pie, repeat process with remaining dough and top pie.  Seal dough in your usual way and bake according to your recipe.

Note:               You can use the dough scraps leftover for making some small fruit tarts or wrap tightly in plastic wrap and then in foil or a freezer bag for later use.

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Wednesday, June 21, 2017

Gluten-Free Pie Crust 1 (GF)


Gluten-Free Pie Crust 1 (GF)
(6 dough balls)


Ingredients:

2 cups (1 lb.) Salted Butter, room temperature
1 pkg. (8 oz.) Cream Cheese, room temp
6 cups GF Flour (cup4cup)

Directions:

Place butter and cheese in a food processor and cream together.  Add flour and pulse processor until dough comes together.  Remove from processor and kneed on a floured surface a little.  Divide into 6 equal dough balls and use what you need to make your pie or pies.  Wrap each remaining ball tightly in plastic wrap and freeze until needed.

Note:               Use a food processor instead of a pastry blender to get the result of a great GF pie crust.

Note:               Crust works great for quiche as well as pies.

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Tuesday, June 20, 2017

Gluten-Free Pie Crusts

When it comes to Gluten-Free baking it can be difficult to get the results you desire.  This week I have two “Pie Crust” recipes for you to try.

The first is much easier but both will give you a great base for your favorite pie, quiche or whatever you need a crust for in your food preparation.

Give them both a try and see which one you like best.

But a key to both is the use of a “Food Processor” to combine the dough.  It seems that when making GF dough, it helps create a better end result.  You might find that it helps on other baking that you do for a gluten-free product too.

To pass along another tidbit, I like “Cup4Cup” gluten-free flour for my baking too.  If you have not tried it, it’s worth it the next time you buy GF flour.

Until next week, “Happy Cooking” and please spread the link for this food blog.  Thanks.

Friday, June 16, 2017

Pineapple Salsa


Pineapple Salsa
(about 3 cups)


Ingredients:

2 cups Fresh Pineapple, medium dice
½ cup Red Onion, diced
1 medium Jalapeno, seeded and diced
3 cloves Fresh Garlic, minced
1 bunch Fresh Cilantro Leaves, chopped
5 tbsp. Fresh Lime Juice
1 tsp. Salt
½ tsp. Black Pepper

Directions:

In a medium bowl, toss all ingredient until well combined.  Refrigerate at least 1 hour before serving.  Toss just before serving and offer with your favorite tortilla chips.

Note:               If you like mango, try this recipe substituting it for the pineapple.

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Thursday, June 15, 2017

Strawberry Salsa


Strawberry Salsa
(about 3 cups)


Ingredients:

2 cups Fresh Strawberries, stemmed and chopped
½ cup Red Onion, diced
1 medium Jalapeno, seeded and diced
¼ cup Fresh Cilantro, chopped
2 tbsp. Extra Virgin Olive oil
2 tbsp. Fresh Orange Juice
1 tbsp. Fresh Lemon Juice
to taste Salt and Pepper
Tortilla or Pita Chips

Directions:

In a medium bowl, combine strawberries, onion, jalapeno and cilantro.  In a small bowl, combine oil and juices.  Add oil mixture to strawberry mixture and combine.  Season with salt and pepper to taste and refrigerate at least 1 hour before serving.  Toss before serving with your favorite tortilla or pita chips.

Note:               I like limes over lemons, so try substituting lime juice for a slightly different taste.

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Wednesday, June 14, 2017

Sweet Cherry Salsa


Sweet Cherry Salsa
(3 plus cups)


Ingredients:

3 cups Fresh Sweet Cherries, stemmed, pitted and chopped
¼ cup Red Onion, diced
1 medium Fresh Jalapeno, seeded and diced (optional)
¼ cup Fresh Cilantro, chopped
2 tbsp. Extra Virgin Olive oil
1 tbsp. Fresh Lime Juice
1 tbsp. Fresh Orange Juice
Tortilla or Pita Chips

Directions:

In a medium bowl, combine cherries, onion, jalapeno and cilantro.  In a small bowl, combine oil, lime and orange juice.  Add the oil mixture to the cherry mixture and toss.  Refrigerate at least an hour and toss again just before serving.  Serve with your favorite tortilla or pita chips.

Note:               Try using Rainier cherries instead of the sweet cherries in this salsa for a little different look and taste.

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Tuesday, June 13, 2017

Summer Salsas

This week we offer three “Salsa” recipes for your summer enjoyment.  All three are actually “Fruit Salsa” with a little kick.

They are all easy to make and can be cut in half or doubled depending on the size of your crowd.

The three recipes will run Wednesday, Thursday and Friday this week.  We have “Sweet Cherry Salsa” to start you off.  That is followed by “Strawberry Salsa” and finishes up with a “Pineapple Salsa.”

Trying to get these recipes to you so you can take advantage of these fresh fruits while they are in season.  Late this summer, I’ll try to have some tomato and corn salsas for you to try.  But that will be closer to when they are in season.  Probably in August sometime.

Each recipe uses a jalapeno pepper in them.  I say to seed the pepper before dicing so you have less heat.  If you like the heat, then either leave the seeds in or go to a Serrano pepper to kick it up a bit.

Another option for you with these salsas, is change up your chips a bit.  Try coating the tortilla chips with a little cinnamon sugar to sweeten the taste.  Warm up the chips and then toss them in the cinnamon sugar using a paper bag.  Toss gently.

Please share this link with others and don’t forget to check out the over 650 recipes in the tabs above.  “Happy Cooking” until next week and enjoy the salsas.

Friday, June 9, 2017

Bacon-Tomato Jam


Bacon-Tomato Jam
(about 1½ cups)


Ingredients:

1¼ lb. Roma Tomatoes, quartered
1 small Yellow Onion, chopped
4 cloves Fresh Garlic, chopped
3 tbsp. Olive Oil
1 tsp. Salt
2 tbsp. Apple Cider Vinegar
1 tbsp. Brown Sugar
¼ tsp. Ground Cumin
4 slices Cooked Bacon, crumbled

Directions:

In a large bowl, combine tomatoes, onion, garlic, olive oil and salt.  Spread this mixture out on a sprayed foil lined rimmed baking sheet and bake in a pre-heated 375-degrre oven for 1 hour and 15 minutes.  Turn oven up to 400-degrees and continue baking another 15 minutes or until all vegetables are soft and browned.  Transfer back to the large bowl and crush with a potato masher until you have a consistency of a jam.  In a small bowl, whisk together the vinegar, sugar and cumin and let sit for 2-3 minutes so sugar can dissolve.  Pour mixture over the tomato mixture and stir well.  Fold in the bacon and refrigerate at least 2 hours or overnight.  To use, just spread on grilled bottom bun before adding the burger on it.

Note:               You could put mixture in a food processor and pulse carefully instead of using the potato masher.

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Thursday, June 8, 2017

Maple-Onion Jam


Maple-Onion Jam
(about 1 pint)


Ingredients:

2½ lb. Yellow Onions, sliced ½ inch thick
¼ cup Dark Brown Sugar, packed
½ tbsp. Fresh Garlic, minced
¾ tsp. Kosher Salt
½ tsp. Ground Cardamom
½ tsp. Ground Cinnamon
¼ tsp. Black Pepper
1 tbsp. Pure Maple Syrup
½ tbsp. Apple Cider Vinegar

Directions:

Combine all the ingredients from onion to black pepper in a 4 to 6 qt. slow cooker, cover and cook on high for about 7 hours.  Onions should be deeply softened and slightly soupy.  Remove lid and cook another hour or until most of the standing liquid has evaporated.  Turn the cooker off an stir in the syrup and vinegar.  Cool 30 minutes.  Transfer mixture to a food processor and pulse until chunky and spreadable (about 10 minutes).  Place in a sealable pint container and refrigerate up to 2 weeks.  To use, just spread on grilled bottom bun before placing your burger on it.

Note:               If mixture still has standing liquid after an hour without the lid, stain into medium sauce pan reserving the onions.  Add the syrup and vinegar to the liquid in sauce pan.  Cook over high heat until reduced to less than a quarter cup (about 10-15 minutes).  Then add to onions in the food processor and continue with directions above. 

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Wednesday, June 7, 2017

Bacon-Onion Jam


Bacon-Onion Jam
(8 servings)


Ingredients:

½ lb. Bacon, finely diced
1 small Yellow Onion, finely diced
¼ cup Brewed Coffee
3 tbsp. Soy Sauce
2 tbsp. Apple Cider Vinegar
2 tbsp. Brown Sugar
2 tbsp. Sugar
as needed Kosher Salt and Black Pepper

Directions:

In a medium skillet over medium heat, cook bacon until crisp (about 5 minutes).  Stir occasionally and then transfer to a paper towel lined plate to drain.  Drain all but 1 tbsp. of bacon fat from skillet and add onion to cook until softened (about 4 minutes).  Return bacon to skillet and add the coffee, soy sauce, vinegar and both sugars.  Continue cooking until liquid is reduced and jam is thick and glossy (about 5 minutes).  Season with salt and pepper and scrape into a bowl to cool to room temperature.  Spread on grilled bun bottom before adding your burger.

Note:               Different flavor of bacon and/or onions will make a little difference in the final product.  So use the ones you prefer when making this recipe.

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Tuesday, June 6, 2017

Burger Jams for Summer Grilling

If you haven’t started your grill yet this season, now is the time to get moving.  I don’t think anything beats a burger on your own grill this time of year.

Plus, just to make those burgers taste even better, I have three “Burger Jams” for you to try this week.

So look for recipes on Wednesday, Thursday and Friday this time.  I start with “Bacon-Onion Jam” followed by “Maple-Onion Jam” and finish with “Bacon-Tomato Jam” for your grilling wants.

None of them are difficult and they will last up to 2 weeks in the refrigerator.

If you are planning a 4th of July party, why not offer all three jams.  They’re good on hot dogs, brats and other sausages too.

Enjoy and “Happy Cooking” until next week.  Be sure to share the link with others too.  Thanks.

Thursday, June 1, 2017

Phyllo Tart with Asparagus and Herbed Ricotta


Phyllo Tart with Asparagus and Herbed Ricotta
(8 servings)


Ingredients:

¾ cup Ricotta Cheese
¼ cup Fresh Flat-Leaf Parsley, chopped
1½ tbsp. Milk
1 tbsp. Fresh Thyme Leaves
1 clove Fresh Garlic, grated
½ tsp. Kosher Salt, divided
12 sheets (9x14) Frozen Phyllo Dough, thawed
3½ tbsp. Olive Oil, divided
1 ½ lb. Fresh Asparagus, trimmed (see note)
1 oz. Parmigiano-Reggiano Cheese, shaved

Directions:

In a medium bowl, stir together ricotta, parsley, milk, thyme, garlic and ¼ tsp. salt.  Place a sheet of phyllo dough on a parchment paper lined rimmed baking sheet large enough to hold the sheets of dough.  Keep unused sheets cover with a damp towel to keep from drying out.  Lightly brush sheet with oil.  Top this with another sheet and oil.  Repeat process until all sheets have been stacked.  Be sure to reserve a tsp. of oil for later.  Spread ricotta mixture over the phyllo sheets leaving a half-inch boarder around the outside.  Arrange asparagus on the ricotta mixture facing every other one facing the opposite direction.  Brush asparagus with remaining oil.  Place in a pre-heated 400-degree oven for 22-25 minutes or until phyllo dough has browned and asparagus is tender.  Remove and sprinkle with remaining salt and top with cheese shavings.  Serve.

Note:               To trim the asparagus for this recipe, cut all spears to a length of about 7-inches for a uniformed look.

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