May 2009 Archives

West Indies Lime Mint Rum Punch

Recipe and Photos Reprinted with Permission of  Lorraine Thompson

www.copywriterskitchen.com

I was fantasizing about a tropical vacation and this recipe appeared on my Twitter account.  I love just about anything with rum in it, but this combination of lime and mint is so refreshing.  Lorraine was gracious enough to let me share this recipe from her clever and well-written blog,  www.copywriterskitchen.com.  The blog focuses on making delicious recipes from scratch, without the usual time and hassle factors.

In her own words,

Today we’re serving West Indies Lime Mint Rum Punch, inspired by my Trinidadian mother-in-law.

Trinidadians need little no excuse to gather together friends and family for “fêtin’”—partying.

West Indies Lime Mint Rum Punch is a tall, cool variation of the traditional rum punch my mother-in-laws’ people serve in tiny glasses—refilled over and over and over.

To make West Indies Lime Mint Rum Punch you need to first concoct a simple syrup infused with lime and mint. You can make the syrup ahead. Make in quantity if inviting West Indian friends.

When ready to fête, simply mix the syrup with San Pellegrino water or club soda and serve. For festive presentation, it’s fun to serve West Indies Lime Mint Rum Punch in a punch bowl. Otherwise use tall glasses.

West Indies Lime Mint Rum Punch

• 1 cup lime juice—about eight limes
• 4 tablespoons finely grated lime zest
• 1 cup fresh mint leaves, stems removed and chopped fine
• 1 cup sugar
• ¼ cup water
• 1 quart San Pellegrino water or club soda
• 1 cup rum
• Thin slices of limes

METHOD:

Juice the limes and remove seeds but don’t strain pulp—it adds extra flavor.

Grate lime zest, being careful not to include white pith. You’ll need about 6 limes to make 4 tablespoons of zest.

Remove stems from mint, wash well and spin in salad spinner. Chop fine.

Combine lime juice, zest, mint leaves, sugar and water in saucepan over medium-low flame.

Bring to simmer, turn off flame. Let syrup steep for at least two hours—but no longer than four hours or it will become bitter.

Strain syrup into glass container, pressing mint leaves into strainer to extract full flavor. Cover syrup and store in fridge until ready to use.

To make a punch bowl, pour syrup into bowl and add rum. Slowly add the bottle of San Pellegrino water or club soda, stirring carefully to incorporate water but not diffuse soda bubbles. Float lime slices on top. For a very impressive presentation add an ice-ring.

To make individual glasses of punch, add 2 jiggers of syrup and one jigger of rum to a tall 12-ounce glass. Add ice cubes to top of glass and fill with San Pellegrino water or club soda. Stir gently, garnish with thin slice of lime and serve.

Serves 10 using punch cups and 6-7 using tall glasses.

• 2 cups all-purpose flour, plus more for dusting board
• 5 teaspoons sugar
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• Zest of 2 lemons
• 9 tablespoons unsalted butter, diced and very cold
• 1½ cups fresh blueberries
• 2 large eggs
• 1/3 cup heavy cream, plus more for brushing tops

• ½ cup freshly squeezed lemon juice
• 2 cups confectioners' sugar, sifted
• 1 lemon, zest finely grated
• 1 tablespoon unsalted butter

• Preheat the oven to 400 degrees.
• Line a sheet pan with parchment paper and set aside.
• Meanwhile, in a large bowl whisk together the flour, sugar, baking powder, salt and lemon zest. Add the butter and work it into the flour mixture with a pastry cutter or by pressing it between your fingers until the mixture resembles coarse meal and the butter is about the size of peas. Using your fingers, gently toss the blueberries with the flour mixture. At this point I usually place bowl back into the refrigerator to keep the butter cold while I whisk together the cream and the eggs.
• Make a well in the center of the flour mixture and pour in the eggs and cream. Using the tines of the fork and working from the outside of the flour mixture, gently start incorporating the dry ingredients into the wet until just combined being careful not to mash the berries. The key is not to overwork the dough, but to just bring it together. It will be crumbly, but that’s exactly what makes a moist, tender scone in the end.
• Lightly dust your work surface with flour and turn the dough out onto it. Gently knead the dough and pat it out into a 6-inch rectangle. Using a knife or a pastry bench scraper, cut the dough into 4 equal squares. Cut each square in half on the diagonal to make eight triangles. Carefully transfer the scones to the prepared sheet pans. Brush tops with remaining cream.
  
• Bake until lightly golden brown and firm to the touch, about 15 to 18 minutes.
• Meanwhile, to make the glaze, mix the lemon juice and confectioners' sugar together in a microwave-safe bowl (I use a Pyrex glass measuring cup). Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps. Cool the scones slightly on a wire rack then drizzle artfully over the top of the warm scones.

Coca Cola BBQ Ribs

by Chef David Lawrence

www.chefdavidlawrence.com

This is the ONLY rib recipe you will ever need. Sticky and sweet. Absolute perfection!

• 1 (1.5 liter) bottle of Coca-Cola (not diet!)
• 1 large onion, quartered
• 6 cloves garlic, peeled and smashed
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 2 racks baby back ribs (about 4 pounds)

FOR THE SAUCE

• 2/3 stick unsalted butter
• 1 small white onion, diced
• 2 cloves of garlic, minced
• 1 cup ketchup
• 1½ tablespoons yellow mustard
• ¼ cup dark brown sugar
• 1 teaspoon Worcestershire sauce
• 1 (12 ounce) can Coca-Cola (not diet!)
• Kosher salt & freshly ground black pepper, to taste

In a large pot, add the (1.5 liter) bottle of Coca-Cola, onion, garlic, bay leaves and peppercorns. Add the ribs and, if necessary a bit of water just to ensure the ribs are submerged completely. Bring to a boil and reduce heat to a simmer, turning the ribs occasionally, until the meat pulls away from the bone, about 1 hour.

Meanwhile, to make the sauce combine the butter, onion, garlic, ketchup, mustard, brown sugar, Worcestershire sauce, and (12 ounces) Coca-Cola in large heavy sauce pan. Bring to a boil and reduce heat. Simmer for about 25 minutes stirring often until sauce is thickened and reduced. Season to taste with salt and pepper and let cool slightly. Using a blender, puree the sauce.

Note: Sauce can be made up to 5 days ahead and stored in the refrigerator in an air-tight container.

Preheat the grill to high.

Remove the ribs from the pot, pat dry, season with salt and pepper and brush liberally with the sauce. Grill, turning often, until charred on the outside, about 8 minutes. Loosely tent the ribs with foil and let rest for 5 minutes before cutting into individual ribs. Serve extra sauce on the side for dipping.

Recipe and photos reprinted with permission of Chef David Lawrence.

Kick Ass Burgers with Roasted Tomatoes, Caramelized Onions and Smoky Chipotle Ketchup

by Chef David Lawrence

www.chefdavidlawrence.com

Chef David Lawrence has done it again by creating quite possibly, the ultimate burger... and the best photo of a burger I think I've ever seen!   Serve these once and your house will be the hit of the summer BBQ season!

Here is the recipe, in his own words:

The all-American Hamburger gets a gourmet makeover with the addition of ground brisket and a few other ingredients that really take this cookout classic to the next level. Perfect for Memorial Day! Admittedly there's a bit of preparation involved, but don't confuse time consuming with difficult. There's nothing difficult about these burgers and most of the prep work can be done days in advance. Believe me, the flavor pay off is well worth it! Ask your friendly butcher to grind the brisket twice for the juiciest, most delicious burger you've ever tasted.

Serves 6

FOR THE BURGERS

• 2 1/4 pounds ground brisket
• 2 egg yolks
• 2 tablespoons steak sauce (recommended: A1 Brand)
• 1 1/2 teaspoons kosher salt
• 2 teaspoons freshly cracked black pepper
• 3 tablespoons cold, unsalted butter

FOR THE ONIONS

• 1 pound red onions, cut crosswise into 1/4-inch rings
• 2 to 3 tablespoons extra virgin olive oil
• Freshly cracked black pepper, to taste
• Kosher salt, to taste
• 2 tablespoons aged balsamic vinegar

FOR THE KETCHUP

• 1 cup ketchup
• 1 to 2 teaspoons canned chipotle peppers, seeded and diced, or to taste
• 1 to 2 tablespoons adobo sauce from can, or to taste
• 2 teaspoons aged balsamic vinegar
• Kosher salt & freshly cracked black pepper, to taste

FOR THE TOMATOES

• 6 Roma tomatoes
• Olive oil for drizzling
• Kosher salt & freshly cracked black pepper, to taste

• 6 Brioche Rolls or good hamburger buns, split, cut side toasted or grilled
• 6 thick slices sharp cheddar cheese
• 2 cups baby arugula leaves
• 1 ripe avocado, peeled and sliced

Lavender Creme Brulee

by Chef David Lawrence

www.chefdavidlawrence.com 

This wonderful and romantic twist to an already romantic dessert was the first recipe that really tugged at my heart strings.  Here it is, in his own words . . .

LAVENDER CREME BRULEE

I went through an obsession with all things lavender.  I hunted down every recipe I could find that used the delicate, purple flowers.  This is an impressive dessert, yet one that people are incredibly intimidated by.  They think of Creme Brulee as something you order in a fancy restaurant, not something to be made at home.  Nothing could be further from the truth.  It is ridiculously east to make, and perfuming the custard with dried lavender flowers really makes it something special.

Serves 6

• 4 cups heavy cream
• 1 TBSP dried lavender flowers
• 8 large egg yolks
• 3/4 cup sugar, divided

Preheat oven to 300 degrees

Place a large baking dish in the center of the oven and fill it with about an inch of boiling water to create a water bath.

Meanwhile, spray 6 (1/2 cup) ramekins with non-stick cooking spray.  In a large, heavy saucepan over medium heat, bring the cream and the lavender flowers to a simmer.  Remove from heat and allow the mixture to steep for five minutes.  Strain the custard through a fine mesh sieve to remove the lavender flowers.

In a large bowl, mix together the egg yolks and half of the sugar until light and creamy.  Slowly add the cream to the egg mixture,  a little at a time, whisking constantly.  You want to temper, not scramble the eggs.

Pour the custard into the ramekins, filling them about 2/3 full.  Place the ramekins in the baking pan and add more water if necessary to bring the water three quarters of the way up the sides.

Bake for 60 minutes or until the custard is set around the edges but still has a slight jiggle in the middle.  Cooking time will depend on the size of the ramekins.  Begin checking at 30 minutes.  Let the custards cool in the water bath for 30 minutes, then chill for at least two hours.

When ready to serve, sprinkle the remaining sugar over the custards and using a small hand-held torch, caramelize the tops until they bubble and turn golden brown.  If you don't have a torch, place the ramekins on a sheet pan six inches below the broiler for a few minutes to achieve the same effect.  Refrigerate for ten minutes before serving.

Recipe and photo reprinted with permission of Chef David Lawrence

Famous Mygatt "Tequini"

This festive libation is the creation of Chris and Marcee Mygatt of Denver.   Be sure not to skip step #4 as this is critical to get just the proper blend and chill to your Tequini!

1. Pour 4 oz of Anejo Tequila (whatever brand you prefer: Patron, Herradura, etc) into a cocktail shaker over ice!
2. Pour 1 oz of Cointreau into the same cocktail shaker.
3. Add a good squeeze of 1/2 fresh lime.
4. Shake 10 times to a Mariachi beat (or until shaker is frosted).
5. Grab a chilled salt-rimmed Martini glass and pour gently.
6. Garnish with fresh lime.
7. Drink and repeat...

Serves 4.

My Best Creme Caramel - by Robert Zupperoli

A reader posted this on my "family and friends favorites" page.  I haven't tried it, but it sounds very good.  If you try the recipe, please give me your feedback or any related tips.

in his own words . . .

This is easy and a definite crowd-pleaser . . .

preheat oven to 350

• Five Jumbo Egg Yolks
• Four Jumbo Eggs
• Three & 3/4 cups of Whole Milk
• 3/4 cup sugar
• 1.5 – 2 Teaspoons Pure Vanilla Extract

• An Angel Food or Bundt cake pan, a souffle mold will work as well
• 1 cup sugar, plus three table spoons ice cold water
• a 13 x 9 baking pan a tea kettle of boiling water
• serving bowl

1. in a nonreactive sauce pan heat the 1 cup of sugar and water until dissolved, stir little, allow the sugar to carmelize, it helps if you leave the sugar to carmelize on its own. When it starts to boil, with a pastry brush dipped in water brush down the sides of the pan so the sugar does not crystalize on the side of the pan. When it carmelizes (turns golden brown) pour into the pan you are planning on using to bake the custard in, swirl the pan to coat all the sides, invert into the serving bowl, and allow to cool.  Don't let the caramel get too dark in color or it may taste burnt.  Watch it closely as it can burn quickly.
2. beat egg yolks and eggs with sugar until thick and lemon colored. beat on a high speed.
3. simmer milk and vanilla, when small bubble start to form on the side of the pan the milk is ready. temper the eggs by adding a cup of warm milk to the eggs and sugar. Continue to stire the milk and eggs, slowly add the rest of the milk to the egg mixture. mix well to combine.
4. pour custard into the prepared mold
5. place custard in 13 x 9 baking pan and pour boiling water in the pan till the water comes up the sides of the mold by about an inch to an inch and a half
6. bake in preheated for 50 – 60 minutes or until a knife inserted in the center comes out clean.
7. remove from oven and allow to cool. when the custard has cooled to room temp. you may need to loosen the sides with a knife. place in the refrigerator until you are ready to invert it into the serving bowl and serve.

Brining a Whole Chicken

1 1/4 gallons cold water

3/4 cup kosher salt

1/2 cup sugar

2 bay leaves

1/2 bunch fresh thyme, or 2 tbsp dried

1/2 head of garlic, peeled and smashed

1 tbsp cracked black pepper

1. combine all the ingredients into a large pot or brine bag (you can buy them at your grocery store)
2. add one whole chicken. ideally  refrigerate for at least 12 hours... however you can put it in the AM and roast the bird in the evening.
3. remove the chicken and pat dry. drizzle the skin with a little olive oil.
4. roast chicken until done. i usually roast it at 375 for 1.5 – 2 hours, depending on the size of the chicken.  Or if you have  Big Green Egg please try this wonderful recipe -http://laurasbestrecipes.com/2009/04/25/butterflied-chicken-big-green-egg/

• 2 pounds of shrimp (butterflied - either leave whole or chop)
• 1 pound of sea bass (½ inch cubes)
• Juice from 4 limes
• Juice from one lemon
• 2 medium tomatos, diced
• 1 small white onion, finely chopped
• 2 small yellow and red sweet peppers, chopped
• 2-3 jalapeños or serrano peppers (more if you like it spicy), chopped
• 3/4 cup cilantro, washed and chopped
• 1 teaspoon of olive oil
• salt and pepper to taste
• lettuce leaves

In a large bowl, gently mix the shrimp and fish with the lime juice and lemon juice and put it in the fridge for 1 hour or until shrimp and fish are opaque in color.  This process actually "cooks" the raw fish.

In another bowl combine the tomato, onion, red pepper, jalapeño or serrano, cilantro, olive oil, salt and pepper.

Take "cooked" fish and combine with remaining ingredients; cover the bowl and chill Ceviche in the refrigerator until ready to serve.

Serve the ceviche on top of lettuce leaves, garnish with avocado slices.  Serve with plantain or corn chips

I never know where I'm going to find a wonderful new recipe to add to this collection.  This one was discovered on a Facebook page for a Foodie group in Chicago.  They have a group that meets and prepares dinner together.  This recipe was made for their April event that focused on Thai cuisine.  A member named Kin Lui prepared this dish for their group and it received rave reviews.  I don't know Kin Lui and will post more credit information when I receive it.

Now that the temperatures are heating up, this is a perfect and refreshing dish to serve on a hot afternoon.

By the way... this photo doesn't do this dish justice... it's very colorful and fresh looking.  My flash wasn't cooperating when I took this photo.  Will try again next time I make it - which will be VERY soon!

8 servings

• 2 stalks lemon grass trimmed, top one-third pf stalks discarded, remaining stalk thinly sliced
• 1 piece fresh galangal or fresh ginger, minced
• 2 shallots halved lengthwise, sliced thinly crosswise
• 1/2 cup fresh sprigs of cilantro, washed and coarsely chopped
• 1/2 cup fresh mint, washed and coarsely chopped
• 3/4 pounds squid skinned, tentacles left whole, body cut into 1 inch rings (optional)
• 2/3 pounds fresh medium shrimp shelled, deveined, butterflied
• 2/3 pounds sea scallops (optional)
• 2/3 pounds sea bass fillet cut into 1 inch chunks
• 3-4 large lettuce leaves

Hot and Sour Chili-Lime Dressing:

• 10 fresh thai chilies chopped
• 6-8 cloves garlic chopped
• Juice of 2 limes
• 3 tablespoons fish sauce
• 2 teaspoons sugar

Directions for dressing:

1) Pound the chilies and garlic into a paste in a mortar with a pestle, transfer to a medium bowl.

2) Whisk in the lime juice, fish sauce and sugar

Directions for salad:

1) Place lemon grass, galangal, shallots, cilantro, and mint in a large bowl; toss. Set aside.

2)Heat water in a large saucepan to boil.

3) Blanch the seafood, one variety at a time, until just cooked through: 20-30 seconds for the squid; 30 -40 seconds for the shrimp and scallops; 1-2 minutes for the sea bass. Drain well.

4) Add the warm seafood to the herb mixture; add the dressing.

5) Toss to distribute; transfer to a lettuce-lined serving platter.

Bowl of Sunshine Soup - Ginger, Butternut Orange

This fresh and wonderful recipe was provided by Chef David Wells...

also known as "Grandma Dave."

www.grandmadave.com

I continue to be amazed by my good friend David Well's refreshing, nutritional and delicious creations.  This morning I was struggling with what to post as I've been neglecting this website for the last couple weeks.  He read my mind and sent me this wonderful recipe.  I love the name and look forward to including this in my portfolio of family favorites.  Please excuse the stock image... a real photo will be added as soon as I make a batch!

Some Nutritional Benefits:

High in powerful antioxidants: Vitamins A (beta carotene), C. Low calorie source. A great potassium and folate source. High in fiber. Excellent for improving circulation, and relieving nausea and indigestion. Bright visual color is appealing and stimulating.

Yield: 10 (12 oz.) servings

Prep time: 45 minutes

Cooking time: approx. 2 hours

Ingredients:

• 1 TB.  olive oil
• 1 large onion, sliced
• 1/4 cup ginger, peeled and sliced
• 2-4 cloves garlic, thinly sliced
• 1 cup rice vinegar or sake
• 1 lg. butternut squash, peeled seeded and rough cut
• 3 quarts H20
• 3 TB. orange zest (orange part of skin only)
• 1/2 bunch cilantro, chopped
• 1/2 bunch scallions, thinly sliced on bias (angle)
• Salt and pepper to taste

Method:

Heat soup pot on medium heat w/olive oil until smoking.

Sautee onions, garlic, and ginger for 2 to 3 minutes until translucent.

Add rice wine and simmer for 2-3 minutes.

Add butternut squash and 2 quarts of H20.

Simmer slowly for 2 hours.

Ladle contents into a blender and puree.

CAUTION: Always be very careful, pureeing hot food in as contents may erupt. You may want to remove the top and cover with a plate.  Always leave some space for heat to escape.

If needed, you can adjust consistency w/remaining quart of H20.

Return pureed mixture to rinsed pot, heat and simmer.

Add cilantro, orange zest, and scallions.

Season w/salt and pepper and serve.

Recipe and Photo by Chef David Wells

www.grandmadave.com

When you grow up on the coast, enjoying a great seafood chowder is part of the lifestyle.  The expectation that it isn't just good, but exceptional goes with the territory.  Several of my high school friends went on to become very accomplished chefs.  It's not surprising as growing up in the wine country and by the sea can be very inspirational.  One of those chefs also happens to be one of my favorite people from my time in Mendocino . . . David Wells.  He grew up in one of the best kitchens on the coast and in my opinion was destined to be the incredible chef and person he is today.  In addition to guiding the menus of 4-star restaurants, David has also cooked for many celebrities and leading corporations in California.  And in recent years, he started his own company - Wholearth Spice Co. which makes the highest quality marinades and spices on the market (www.wholearthspice.com.)  Needless to say, when I asked him to share his favorite technique for Seafood Chowder, I knew I would get a highly qualified recipe!  I know that this method will not disappoint my fellow chowder snobs . . .  Bon Appetite!

Prep time: 1 hour + or -

Cooking time: 1.5 hours

Ingredients:

• 1 pound apple smoked bacon diced
• ½ cup flour+ or -
• 1 bulb finely chopped garlic
• 1 medium yellow Onion, finely chopped
• 2 medium, carrots, peeled and small diced
• 3 stalks celery, small diced
• 1 bunch scallions, finely chopped, using white part only
• 2 tablespoons Italian Spice Blend*
• 2 cups (16 oz) pale dry sherry
• 2 cups (16 oz) clam juice or halibut stock
• 2 medium Russet Potatoes, peeled and small diced
• 8 ounce medium size prawns, peeled, de-veined and small diced
• 8 ounces Sea Scallops, hinge removed and small diced
• 8 ounces clam meat
• 8 ounces Halibut, Snapper or white fish, small diced
• 3 tablespoons parsley, finely chopped
• 1 tablespoon tarragon, finely chopped
• 2 tablespoons chives, finely chopped
• 3 cups (24 oz) soy or rice milk (Optional: half and half or cream for a rich version)
• Sea salt  to taste
• *We recommend Wholearth Spice Italy blend for best results

Method:

1. In eight quart pot, render bacon until golden brown and crispy
2. Drain off bacon fat, measure ¾ cup to add back to pot.
3. Add flour, you may need more depending on fat content of the bacon, (roux should be at least as thick as peanut butter at this point, maybe a little thicker)
4. Add garlic, onions, carrots, celery, scallion white, and sauté for 5 min. until soft
5. Deglaze with Pale Dry Sherry and reduce by half.
6. Add clam juice and bring up to simmer. Skim foam off the top
7. Add Italy spice blend if desired.
8. Add potatoes and simmer until tender. May need to adjust with stock or H20.
9. Simmer gently for 20 min.
10. Remove 2-3 cups of soup liquid into separate pot and cook Seafood separately
11. Add cream or milk as desired and herbs
12. Season with Kosher (or sea) salt, and fresh ground black pepper to taste.
13. Bring up to simmer and let sit for 10 minutes before serving