Grilled Sweet Corn with Bleu Cheese Butter

Grilled Sweet Corn with Bleu Cheese Butter

(8 ears)

 

Ingredients:

3 tbsp. Bleu Cheese, room temperature

6 tbsp. Unsalted Butter, room temperature

3 tbsp. Italian Flat-leaf Parsley

To taste Salt (if needed) & Black Pepper

8 ears Fresh Sweet Corn

Directions:

In a food processor, combine cheese, butter and parsley until smooth.  Adjust seasoning with the salt and pepper as needed and set aside.  Clean the corn by leaving stem attached and pulling husks back but leaving connected.  Pulled off all the silk you can.  Pull the husks back around the stem and tie with butcher string to make a handle.  Lightly brush ears with butter mixture and place on hot grill.  Make sure the husk handles are hanging over edge of grill so fire will not burn them.  Grill corn about 2-3 minutes per side (10-12 minutes total) until nicely browned on all sides.  Baste ears throughout the grilling.  Brush ears one more time as you take them off the grill and serve immediately.

Note:               You may want to double the cheese/butter mixture so you have enough to meet demand.

Note:               Sweet corn can be grilled 3 different ways.  They are with husks over the kernels, without the husks or wrapped in foil.  My choice would not be in foil.  But each to their own.  Grilling in husks or out, it still takes about 2-3 minutes per side (10-12 minutes total).  You want corn to turn a brighter yellow and have some browning (marks).  See my blog post from 7-29-2014) titled “Sweet Corn Time” to see details on each way to grill corn.

Ideas for Future Efforts

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Grilled Mexican Sweet Corn.

Grilled Mexican Sweet Corn

(8 ears)

 

Ingredients:

½ cup Mayonnaise

1 medium Lime, juiced

1 tbsp. Ancho Chile Powder

1 tsp. Smoked Paprika

8 ears Fresh Sweet Corn (See note)

¼ cup Unsalted Butter, melted

½ cup Grated Cotija Cheese (or substitute Parmesan Cheese)

to taste Salt & Black Pepper

1 medium Lime, cut into 8 wedges

Directions:

In a medium mixing bowl combine mayo, juice, chile powder and paprika using a whisk.  Refrigerate until needed.  Grill corn by method preferred (see note).  Generously brush corn with melted butter followed by the mayo mixture and cheese.  Salt and pepper to taste if desired and serve with lime wedges.

Note:               Sweet corn can be grilled 3 different ways.  They are with husks over the kernels, without the husks or wrapped in foil.  My choice would not be in foil.  But each to their own.  Grilling in husks or out, it still takes about 2-3 minutes per side (10-12 minutes total).  You want corn to turn a brighter yellow and have some browning (marks).  See my blog post from 7-29-2014) titled “Sweet Corn Time” to see details on each way to grill corn.

Ideas for Future Efforts

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Sweet Corn Time.

"Sweet Corn" season has hit again and that's got to be the number one sign of summer.  I really don't know anyone who does not like "Corn on the Cob" when it's fresh from a nearby field.

I've talked before in this blog on how it is better to do in the microwave over boiling it on the stove.  But I don't think anything beats "Grilling" corn on a charcoal or gas grill.  So today I'm going to cover the 3 different ways to grill corn on the cob.  This will be a little long as I get into details on each.

 The 3 different ways are as follows; husks on, husks off and wrapped in foil.  Everyone has their own personal favorite and I do too.  I like either of the first two but lean to number two.  As for number 3, if you want to grill corn wrapped in foil go ahead.  I wouldn't do it.  I think the microwave method tastes as good if not better than the foil wrapped corn.  Remember though that you're the one eating it and so it needs to be would makes you happy.

Fresh picked corn is the best to use no matter what cooking method you use.  Corn will last a few days but each day you lose a little of the quality of fresh picked.

"Grilling Corn on the Cob in it's Husks" method.  This method starts by soaking the corn in husks for anywhere from 30 minutes to overnight.  The corn must be completely submerged.  Some folks like to add salt to the water too.  That's optional and so it's up to you to decide if it makes a difference. 

After soaking and just before grilling, peel back the husks partway (some like to remove outside layer of husk completely-this is optional) and remove silk as much as possible.  Return husks to normal position and tie each ear with a strip of corn husk or butcher twine.  Some cooks like to season and/or butter corn before recovering the ear with it's husks.  This is optional too but remember that you can adjust the method and any recipe to fit your desired taste and style.

For grilling, set your grill up for direct heat cooking and use a high heat setting.  Place ears on grill grate and cook for around 3 minutes per side (12 minutes total give or take a few).  The corn husks should dry up and turn brown with black markings all over.  Remove ears when done and serve with butter, salt and pepper and any special coating (recipe) you may want to serve.  Each individual will pull back the husks and use them and the stem for a handle to hold the corn while eating.

Another option is to cut the ends off of each ear, remove husks and drop the ear into a pan of melted butter.  Then just fish in with a tong to grab one and serve.

This method does require a little more work than the others. 

"Grilling Corn on the Cob Naked" method.

Naked corn grilling can be done 2 different ways.  As with the in husk method above, you can leave husks on to use as a handle to eat the corn after it has been grilled.  Pull back the husks carefully to the end of the ear not removing them.  Next remove the silk.  Now using strips of husk or butcher twine tie the husks back over the stem to make a handle to hold the ear of corn.  Grill the corn over high heat on the grill grates leaving the husk handle hanging off the grill and not over the fire.  You may have to put some foil on the grill grates but just a few inches in from the edge.  This is to help keep the husks from burning.  Grill corn on all sides for 2-3 minutes each (10-12 minutes total) or until done.  There will be grill marks on the corn.  Turn ears more often if they start to burn.  Some black is expected and does help the flavor.  You could soak the corn in husks before starting and this may help the husks from burning too.

The other way to is to cut off the stem and remove all husks and silk.  These ears will look just like those you do in the house in boiling water or the microwave.  Follow the grilling instructions for the naked method above.

Both ways do the job but sometimes you don't have room for the husk handles.  Either of these methods for naked corn work for me.  See what works best for you.

"Grilling Corn on the Cob Wrapped in Foil" method.

For this method, clean corn of all husks and silk.  If you want, the corn can be soaked in water for 30 minutes before wrapping in foil.  If you do this, be sure to shake off excess water before wrapping.  Tear off a sheet of foil and place the ear diagonally in center of sheet.  Season corn with olive oil, butter, butter compound and/or different seasonings to meet your taste profile for this meal.  Fold foil over corn and roll up.  Twist each of the ends to seal and place on grill grates over hot heat.   Roast 2-3 minutes per side (10-12 minutes total), remove and let sit for 5 minutes covered.  Remove foil and coat with butter, salt and pepper or whatever you have planned for this meal.  Serve and enjoy.

Of course with all 3 of these methods, the cooking time will vary depending on size of ears, heat temperature of grill and outside weather elements.  Adjust accordingly to these and any other elements to get corn done without over cooking.

This week's recipes use the "Naked Method" for grilling and offer different coatings for flavor and texture.  You can use any of the 3 for each recipe if you wish.  Wednesday's recipe is "Grilled Mexican Sweet Corn."  On Thursday it is "Grilled Sweet Corn with Bleu Cheese Butter."  Enjoy trying these and other corn recipes.  "Happy Cooking" until next week.

Beer-Braised Turkey Tacos

Beer-Braised Turkey Tacos

(12 tacos)

 

Ingredients:

2 tbsp. Extra Virgin Olive Oil

2 lb. Bone-in Turkey thighs or drumsticks, skin & fat removed

as needed Salt & Black Pepper

4 large cloves Fresh Garlic, thinly sliced

1 medium White Onion, 1 inch dice

1 large sprig Fresh Oregano

1 large Fresh Jalapeno, stemmed, seeded & sliced crosswise (1/4 inch thick)

1 medium Fresh Tomato, coarsely chopped

1 medium Ancho Chile, stemmed, seeded & coarsely chopped

1 2-inch Cinnamon Stick

1 12-oz. bottle Dark Mexican Beer

1 cup Water

12 6-inch Tortillas (corn or flour), warm

as needed condiments Diced Onion, Toasted Sesame Seeds & Cilantro

Directions:

In a large Dutch oven, heat 1 tbsp. of oil over moderately high heat.  Season turkey with salt & pepper and add to pan.  Cook until richly browned all over (about 8 minutes) and then transfer to a plate.  Add remaining oil to pan with garlic, onion, oregano and jalapeno.  Reduce heat to medium and cook until onions are soft (about 8 minutes).  Remember to stir as needed throughout cooking process.  Add the tomato, ancho chile & cinnamon stick cooking until tomato releases its juice.  Return the turkey to pan, add beer and water while bringing to a boil.  Cover and simmer over low heat about 1 hour.  Turn turkey over halfway through cooking time.  Return turkey to plate and let cool a little.  Discard oregano sprig and cinnamon stick from pan.  Bring liquid to a boil over high heat until reduced to ¼ cup (about 12 minutes).  Remove turkey meat from bones and shred.  Puree sauce in a blender.  Add both meat and sauce back to pan and mix well.  Season with salt and pepper to taste.  Transfer to a serving bowl and spoon turkey mixture into warm tortillas and top with condiments.

Note:               You can top with any condiments you

                        prefer as well.

Ideas for Future Efforts

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Chorizo & Potato Tacos

Chorizo & Potato Tacos

(12 tacos)

 

Ingredients:

2 lb. Yukon Gold Potatoes

1½ lb. Chorizo Sausage

¼ cup Canola Oil

12 tortillas (corn or flour – your choice), warm

Condiments as needed Salsa, chopped onions, cilantro and lime wedges

Directions:

In a large saucepan, cover potatoes with cold water and bring to a boil.  Reduce heat and simmer for about 30 minutes or until tender.  Drain and cool slightly.  Pell the potatoes and coarsely mash them in the saucepan.  In a large mixing bowl, break up the chorizo sausage and then gently knead in the potatoes.  Try leaving some chunks of potato.  Using two large skillets (or one twice) preferably cast-iron or nonstick, heat the oil until shimmering over moderately high heat.  Add the sausage-potato mixture to skillets and press into an even layer.  Cook undisturbed until a crust forms on the bottom (about 5 minutes).  Turn mixture over in sections and cook until browned and crusty on the bottom (about another 5 minutes).  Transfer mixture into a bowl and serve with tortillas and your favorite condiments for tacos.

Note:               You could use this mixture in burritos

                        too.

Ideas for Future Efforts

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Part 6 of Mexican (Tacos) Cuisine

What comes to mind when someone says "Tacos" to you.  For many in the USA it's the taco that was brought to you by "Taco Bell" or "Taco John's" or some other American institution.  But these hard shell folded in half corn tortillas are a "Tex-Mex" invention.  Not a true "Mexican Taco" served in Mexico.

These "Two-for-Tuesday" cheap fast food tacos were great for young people's budget and quick service.  But not for "Authentic Mexican Food" that we see much more now in the USA.

A true Mexican taco is served on a corn tortilla that is still soft.  It can be filled with almost anything.  However, you won't see it filled with ground meat as is the case in much the USA.

Yes, today in the USA tacos can be found with chicken, pork, beef, fish and seafood.  Most of these are either chopped or shredded.  Some, such as fish tacos, are served with pieces.  While shrimp tacos are usually whole shrimp.  They're also served on soft corn tortillas or flour tortillas.

Hard corn tortillas are usually flat now, which makes them "Tostadas" a traditional Mexican product.  Fast food Tex-Mex establishments and grocery store shelves still offer the folded in half hard corn tortilla.

In Mexico it depends on where you are as to the ingredient used to fill tacos.  Along the coasts, fish and shrimp tacos are big.  Inland it becomes beef, pork, chicken or goat.  The meat is seasoned and chopped or shredded with simple fresh toppings.  The toppings are different too.  It's back to location, location, location.  Also , each different meat may get a special local topping.

A taco in Mexico is as a sandwich is in the USA.  It's different everywhere and even changes by individuals personal tastes or favorite condiments.

So let your imagination run away as you create your favorite taco.  And just because a taco is Mexican, it doesn't mean it has to be filled with heat.  That's personal too.

Remember "Warm" tortillas for tacos.  The best way to have warm tortillas is to wrap some in foil and place in the oven to warm.  A 350 degree oven for 8 to 10 minutes should do a bundle of 3 or 4 tortillas.  Use multiple bundles so each person has their own.  That way they can take one out and recover the remaining ones to keep warm until needed.  Small ones (5-6 inch) are best in my opinion.  You can make your own too or buy them.  Recipes for making your own in the "Odds & Ends" recipe tab.

This week's two recipes use a meat ingredient that many of you may never have thought of for tacos.  Tomorrow's recipe of "Chorizo & Potato Tacos" uses a Mexican sausage which has a little kick.  On Wednesday, the "Beer-Braised Turkey Tacos" use poultry other than chicken.  I'm just trying to show you that you're only limited by your imagination and taste buds.

So "Happy Cooking" and enjoy a taco to two until next week.

Israeli Couscous & Tomato Salad

Israeli Couscous & Tomato Salad

(8 servings)

Ingredients:

6 cups (6 oz.) Arugula

2 cups (12 oz.) Israeli Couscous

½ cup Extra Virgin Olive Oil (plus some for drizzling)

¼ cup Pine Nuts

4 cloves Fresh Garlic, chopped

¼ cup Grated Parmesan Cheese

to taste Salt & Black Pepper

1½ pints Red Cherry Tomatoes, halved

4 large Yellow or Orange Tomatoes, chopped into 1 inch pieces

Directions:

Bring a large pan of salted water to a boil.  Add the arugula and blanch for 10 seconds.  Remove with a slotted spoon to a colander.  Rinse under cold water and let drain.  Now add the couscous to the boiling water and cook to al dente (about 1o minutes-see box instructions).  Drain couscous and drizzle with a little oil.  Mix gently and then spread the couscous out on a sheet pan to cool to room temperature.  While couscous is cooling, toast pine nuts in a small skillet over medium heat for about 2 minutes.  Let cool.  Squeeze excess water from arugula and chop.  Place in a food processor and then add nuts, garlic, cheese and ½ cup of oil.  Process until nuts are finely chopped.  Add salt and pepper to taste.  Transfer couscous to a large mixing bowl and stir in the pesto you just made.  Now gently fold in the tomatoes and serve.  Salad can be refrigerated but be sure to toss gently again just before service.

Note:               Pine nuts are expensive.  So you could

                        sub walnuts if desired.

Note:               You can mix up your tomatoes in this recipe too.  Go with ones you like and/or what is available in the market.

Ideas for Future Efforts

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Orzo Salad (Nicoise-Style)

Orzo Salad (Nicoise-Style)

(4 servings)

Ingredients:

8 oz. Orzo Pasta

½ cup Nicoise Olives, pitted & halved

½ cup Pear or Grape Tomatoes, halved

½ cup Red Onion, finely chopped

¼ cup Flat Leaf Parsley, finely chopped

1½ tbsp. Capers, drained

1 tbsp. Balsamic Vinegar

1 clove Fresh Garlic, minced

to taste Kosher Salt & Black Pepper

¼ cup Extra Virgin Olive Oil

Directions:

Bring a medium pot of salted water to a boil.  Add the orzo and cook until al dente (see box instructions).  Drain and rinse under cold running water and then drain again.  Transfer to a large mixing bowl.  Add the olives, tomatoes, onion, parsley and capers and set aside.  In a small mixing bowl combine the vinegar, garlic, salt, pepper and then whisk in the olive oil.  Pour mixture over the ingredients in large mixing bowl, toss gently and serve.  Or refrigerate at least 2 hours to overnight before serving.  Toss again just before service.

Note:               You can substitute other olives in this recipe to meet your taste or availability.

Ideas for Future Efforts

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Summer Pasta Salads

Taking a Dip!

As you can see here, my assistant is taking a little break from our work on this week's blog.  It amazes me how she can always get me to give in to a break on a busy day like this with topics and recipes to finish up.  But she does.  I must be getting soft in my old age.  Well it's alright as long as she knows who the boss is around here.  Better get back to this week's blog topic.

We're into summer and in fact it's over the halfway mark too.  Where does the time go?  Well the warmest part of the summer is yet to come (good for some and not so good for others).  We're still doing outside meals but may be getting a little bored with some of our food choices.

Shake up your menu and try a few new recipes.  Even get out of your comfort zone.  There are plenty of places to find and try some new recipes to you.  I have over 300 recipes on this food blog and I'm fairly certain none of you have tried them all.  So check them over and see what might appeal to you and your follow eaters.

But there are many other areas to look to.  Check out the cookbooks in your home.  I really don't know  anyone that has ever tried all the recipes in a cookbook of 50 of more recipes that's tried them all.  Ask family and/or friends for some recipes that they make that you have never eaten.  In this day and age, you might try the internet.  There are a few recipes out there.

This week I'm looking at pasta salads.  When someone mentions a pasta salad, most people probably think of something with "Rotini" in it.  Or maybe "Macaroni."  The nice things is just about any pasta can work in a salad.

I've got 2 recipes this week that use a pasta that most of you would never think to use.  The first one which is for Wednesday is "Israeli Couscous & Tomato Salad."  But couscous is so tiny?  Not Israeli Couscous.  It's much larger than regular couscous.  It's about the size of a small pea and works well in this dish.

Thursday's recipe is for "Orzo Salad (Nicoise Style)" and again is not the norm for a pasta salad.  Nicoise style just means in the style of Nice, France.  It usually involves olives, tomatoes and a vinaigrette in a salad.

"Happy Cooking" until next week when I'll talk "Tacos" to you in "Part 6 of Mexican Cuisine".

Balsamic Vinaigrette

Balsamic Vinaigrette

(about 1 cup)

Ingredients:

¼ cup Balsamic Vinegar

2 tbsp. Honey

2 tbsp. Dijon Mustard

¼ tsp. Salt

¼ tsp. Black Pepper

½ cup Extra Virgin Olive Oil

Directions:

Whisk together in a medium mixing bowl the vinegar, honey, mustard, salt and pepper.  Once well combined, slowly add the oil while continuously whisking.  Taste and adjust seasoning as needed.  Serve tossed in salad or on the side letting individuals add as desired.

Note:               You want to use a good balsamic vinegar

                        and olive oil when making a vinaigrette.

Note:               Notice that this recipe uses a 2 to 1 ratio.  The standard ratio is 3 to 1 for vinaigrettes.  You may want to add a little more oil but do this by personal taste.

Ideas for Future Efforts

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Herbed Vinaigrette

Herbed Vinaigrette

(about 1 cup)

Ingredients:

¼ cup White Wine Vinegar

1 tbsp. Dijon Mustard

2 tbsp. Fresh Parsley, chopped

½ tsp. Dried Herbs (see note)

to taste Salt & Black Pepper

¾ cup Extra Virgin Olive Oil

Directions:

Whisk together the vinegar and mustard in a small mixing bowl.  Place this mixture in a blender and add remaining ingredients.  Blend for about 10 seconds or fully combined and then transfer to a glass bowl.  Let stand 30 minutes before use at room temperature.  Whisk again just before serving.

Note:               Some dried herbs to try include thyme, marjoram, basil, chives, tarragon or herbes de provence.  Fresh herbs work too.  Just remember to double the amount.

Ideas for Future Efforts

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Making Vinaigrette Dressings

The popularity of salads seems to be at an all-time high.  They have been one of the in foods for quite a few years.  People are trying to eat more healthy and salads can be one of the components.  But you have to be careful.  One of the ingredients in salads that can make them not healthy is the dressing you put on the salad.

Many store bought dressings are big in calories and sugar.  They are also very expensive.  That's where a "Vinaigrette Dressing" comes in to play.  Vinaigrettes are easy to make, don't need a large amount and they can save you money.  Yes, I'm talking about making them yourself.

The main thing about a vinaigrette that you need to remember is the "Ratio" of oil to the acidic you are using.  The general rule is to use a "3 to 1" ratio of oil to the acidic (vinegar and/or citrus juice).  You will find recipes that go as low as 2 to 1 in there ratio.  This works just fine if the taste of the vinaigrette meets your approval.  Some do this to cut down on the amount of oil and calories in the dressing.  You can always start there and work your way up to the 3 to 1 ratio based on how the vinaigrette meets your flavor profile.  So experiment a little with your vinaigrettes.

Vinaigrettes only take a few ingredients and they are ones you have in your kitchen almost always.  They require good oil of some type.  Any vegetable or salad oil will work.  Olive is one of the most popular ones.  Just make sure to use extra virgin olive oil and not regular or light olive oil.  In today's world other oils such as canola and soybean fit in that vegetable/salad oil group.  The olive oil helps give a little twist on taste to the other oils, as do walnut and avocado oil.

You need an acidic of which vinegar is the most used.  Here too you have choices.  There are many different vinegars out there.  There are apple cider, red wine, white wine, champagne, rice wine to name a few.  However, the vinegar that has really become popular is "Balsamic" vinegar.  Balsamic is like olive oil in that it has various flavor depending on the age and quality of the product.  Each vinegar will have an effect on the final taste of your vinaigrette.

There are other ingredients that can offer you the acidic reaction a vinaigrette requires.  Lemons or other citrus juices work well for this in your vinaigrette.  Lime, grapefruits and oranges are popular and the orange gives you a little sweetness to go with the tartness.  They can be used with the vinegar or by themselves.

I've mentioned above how the different oils and acidic ingredients will change the taste or flavor of your vinaigrette.  So to do the other ingredients you add to your vinaigrette, such as herbs and spices.  just salt and pepper will do the trick.  But using dry or fresh herbs, freshly ground spices, shallots or garlic can help compliment the different items in the salad you are dressing.  So think about that as you create a wonderful salad for your meal.  Kosher salt is considered the best salt to use in a vinaigrette.  Fresh ground black pepper or even white pepper is the way to go here.

Something I haven't mentioned yet is an emulsifier for the vinaigrette.  If you have ever tried to mix oil and vinegar, you would have noticed they separate as soon as you stop mixing.  So to make an emulsion to keep the vinaigrette from separating, you need a little mustard.  Any type will work but the most popular are Dijon and brown mustard.  As with any vinaigrette, you will still want to mix or stir them up just before use.  You can leave them at room temperature or refrigerate after being made.  If you do refrigerate the mixture, be sure to let it sit out a few minutes before using too.

Now I told you the ratio above.  The other information you need in making a vinaigrette is the order the ingredients go in.  You can mix all the ingredients together but the oil first.  Once this is done, you slowly add the oil while continuously whisking the mixture.  It's through this process that the vinaigrette is emulsified.  Whisking in a mixing bowl is the basic way to make a vinaigrette.  However with technology, one can use a blender or food processor to mix your vinaigrette too.  another technique is to combine everything in a jar with a lid.  Put the lid on tight and shake the mixture until well incorporated.

Remember that a normal vinaigrette recipes makes about 1 cup.  So you don't use much product and have little leftover.  That takes us back to vinaigrettes being easy, inexpensive and make a small amount.  I hope this has helped you and that you will try this week's recipes of "Herbed Vinaigrette" and "Balsamic Vinaigrette" dressings.  "Happy Cooking" until next week.

Cinnamon Roll Cake

Cinnamon Roll Cake

(12 servings)

 

Ingredients:

3 cups All-Purpose Flour

¼ tsp. Salt

1 cup Sugar

4 tsp. Baking Powder

1½ cups Milk

2 large Fresh Eggs

2 tsp. Vanilla

½ cup Unsalted Butter, melted

1 cup Unsalted Butter, softened

1 cup Brown Sugar

2 tbsp. All-Purpose Flour

1 tbsp. Ground Cinnamon

2 cups Powdered Sugar

5 tbsp. Milk

1 tsp. Vanilla

Directions:

In a large mixing bowl combine the first 6 ingredients listed.  Slowly stir in the melted butter and pour into a 9x13 greased baking dish.  In another large mixing bowl combine the softened butter, brown sugar, flour and cinnamon until well mixed.  Carefully sprinkle mixture evenly over the batter in the baking dish.  Using a table knife, swirl the blade throughout the two mixtures.  Place the baking dish in a pre-heated 350 degree oven for 28-32 minutes.  Remove from oven and place on a wire rack to cool.  While cooling, mix the powdered sugar, milk and vanilla together.  Drizzle over the entire cake while still a little warm.  Serve immediately or later at room temperature.

Note:               You could warm the entire pan or individual pieces before serving if you desire a warm product to eat.

Note:               You could try pureeing some fresh strawberries or raspberries and spreading them over the cake batter just before adding the cinnamon mixture.  This would just add another flavor to the cinnamon roll cake.

Ideas for Future Efforts

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Homemade Strawberry Shortcakes

Homemade Strawberry Shortcakes

(8 servings)

 

Ingredients:

1 qt. Fresh Strawberries, hulled & quartered

¼ cup Sugar

2 cups All-Purpose Flour

1 tbsp. Baking Powder

½ tsp. Salt

3 tbsp. Sugar

8 tbsp. Unsalted Butter, cold & diced

1 cup Half & Half, divided

8 tsp. Sugar

Sweetened Whipped Cream

Directions:

In a medium mixing bowl, toss the strawberries and ¼ cup sugar.  Refrigerate for at least 1 hour.  While strawberries are cooling, combine flour, baking powder, salt and 3 tsp. sugar in a food processor by pulsing at few times.  Add diced cold butter to mixture and pulse until course meal is formed.  Turn mixture out into a large mixing bowl and make a well in center.  Pour 2/3 cup of half & half and gently mix with a rubber spatula.  Don’t over mix.  Turn dough out onto a flour surface and fold over a couple of times until dough holds together.  Pat or roll dough out to a ¾ inch thickness roughly 6 inches by 12 inches.  Cut into 8 squares by slicing in half lengthwise and then each half into quarters.  Place the 8 shortcakes on parchment paper lined baking sheet.  Brush the tops with the remaining 1/3 cup of half & half.  Sprinkle 1 tsp. of sugar on each.  Then place in a pre-heated 400 degree oven for 12 to 15 minutes or until the shortcakes have risen and are a light golden brown.  Remove from oven and place on a wire rack to cool slightly.  When ready to serve, slice shortcakes in half, top bottom half with strawberry mixture followed by whipped cream and the top half of shortcake and serve.

Note:               To enhance the strawberries, you might want to add 2 tbsp. of Grand Marnier Liqueur to them with the sugar before refrigerating.

Ideas for Future Efforts

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Some 4th of July Desserts

The "4th of July" is coming this Friday.  It is one of the biggest days of the year for people to be grilling.  It's also the biggest day of the year for consuming "Hot Dogs" in the USA.  This year it's on a Friday, too.  That makes for a great 3-day weekend to have fun.

Many people will have family (or friends) visiting for the long weekend.  Lots of food and beverage will be consumed.  Hopefully, the weather will cooperate during this time and allow for some fun outdoor activities.

I'm not going to talk about grilling or grilling recipes this year for the 4th of July.  I've done that for the past several years.  So you can go back to those blog weeks.  See if any of those recipes or advise might be something you want to try this year.  Of course, there are plenty of other recipes in this blog that would be appropriate and useful for this long weekend too.  So check them all out as you get ready to celebrate the "4th of July" this year.

What I do have for you this year is a couple of dessert recipes.  One is a traditional summer and 4th of July treat.  That is a "Homemade Strawberry Shortcake" recipe.  Yes it is easier to just buy some angel food cake or those little round cakes made just for strawberry shortcake.  But they don't come close to the great taste, presentation or the "Wow" from guests that making your own delivers.  It's a special day so make the food special too.

The other recipe is for "Cinnamon Roll Cake" and it can be more than just a breakfast thing.  My daughter introduced me to this recipe.  As you can see, it was a big hit with me or it wouldn't be on the blog.  Yes, it is absolutely a great dish for any breakfast.  And with company you'll need to have some breakfast dishes to satisfy those guests.  However, this recipe works as a very good dessert for other meals as well.  Just serve it warm with a little ice cream over it and everyone will be asking for seconds.

I'm keeping it short today as I start planning for the long weekend too.  So have a great "4th of July" and "Happy Cooking" until next week.