A Menu to Celebrate Dad All Day Long

Our girls are older now...not under the same roof, but when Dads' Day rolls around, there is an energy and enthusiasm infusing the preparations.

If most dads are like my husband, they want to have a fun, family day...outdoors...with the Red Sox game playing softly on the radio in the background, perhaps a golf game muted on TV...but the day is about relaxing, laughing and playing!  From bocce to playing cards or watching Hunt For Red October, the day is all about making dad happy...and so tired that a good night's sleep is the day's last best gift!

To kick off the day, I make Bill's favorite breakfast sandwich while he pours over the sports page of the Boston Globe...

Bill's Egg Sandwich on a Grilled English 

Ingredients
 2 large farm fresh eggs
Raft of woven bacon slices...check out the YouTube how to video

2 slices of provolone cheese (or your favorite!!)
1 Bay's English Muffin
Sliced Avocado
Sliced Tomato
Butter
Olive Oil
Salt and Pepper
*****Reserve the bacon fat in a sealed container, refrigerated, to use in other dishes

Method
Heat 1-2 Tbsp. good quality olive oil in a medium skillet over medium-high.

When oil is very hot and starting to shimmer, crack your eggs into the skillet and season with salt and  a  hefty pinch of pepper. 

Oil should be bubbling around up around the edges of the egg whites;  with a spoon CAREFULLY baste the egg with hot oil to crisp them up.

 Fry until whites are golden brown and crisp at the edges and firm around the yolk  about 2 minutes. If you like runny yolks, remove from heat now; if you want a slightly firmer yolk for use in an egg sandwich, cook for another 20 -30 seconds. 

Remove from the pan to a paper towel to absorb excess oil before making sandwich.

With folded paper towels, carefully wipe out the warm pan and add  a teaspoon of butter and a teaspoon of olive oil.

Return to burner over medium high heat.

Place fork split English Muffin, cut side down in the hot fat and place a weight, like a bacon press or small flat bottomed pot on the muffins.

Griddle the muffins until dark gold brown and then flip them over and toast the other side for about 30 seconds.

Remove the English muffin to a warm plate and begin assembly.

Assemble the sandwich as follows:

On one half of the English muffins, place the slices of cheese, then top with the hot eggs.

Next place the bacon raft on the eggs and add a couple of very thin slices of avocado on the bacon.

To the top of the tower, place a slice of tomato, seasoned with a sprinkling of salt and pepper.

Cap it of with the remaining muffin half and gently squish it or pierce it with a long skewer or food pick... be careful not to break the egg yolk!

Serve with additional seasoned, sliced avocado and tomatoes on the side.

Beverage Recommendation:  Nice cuppa hot Joe!

For a healthy picnic in the park or back yard, we pack up a variety of veggie and herb toppings to go on our Chinese Chicken Lettuce Wraps

Ingredients

Filling:

1 1/2 lbs. ground chicken or white meat turkey

2 tbsp. coconut oil

1 tbsp. Chinese Five Spice Blend (combine and process in a spice grinder: 2 tbsp. cinnamon, 2 tsp. star anise, 2 tsp. fennel seeds, 1 1/2 tsp. black peppercorn, 1/2 tsp. ground cloves or ginger)

Low sodium soy sauce (to taste)

Wraps:  butter, bibb or iceberg lettuce leaves, washed and dried

Method

Heat a large skillet over medium heat.

Melt coconut oil.

Saute the ground chicken until no longer pink.

Add the spices, a pinch of salt and pepper and incorporate thoroughly.

Cook until browned .

Drain any excess oil and place cooked chicken in packable container.

Sauce:

2 tsp. sesame tahini or peanut butter

1 tsp. soy sauce

1 tsp. toasted sesame oil

1 tsp. sesame seeds for garnish

Method

Combine the first three ingredients in a mixing bowl.

If the sauce is too thick, it may be thinned to desired consistency by adding warm water or chicken broth.

Transfer to a pack-able sealed container and sprinkle with sesame seeds before closing container.

Suggested Toppings:

Shredded carrot

Chopped celery

Cilantro

Diced cucumber

Shredded red and/or savoy cabbage

Strips of jalapeno or cubanelle peppers

Garnishes:  Sesame seeds, chopped peanuts, mint, lime wedges

To assemble:  

Place a scoop of seasoned meat in the center of a lettuce cup.

Drizzle a small amount of sauce over the meat...a little goes along way.

Add your favorite toppings and garnishes and roll the lettuce wrap like a burrito and enjoy!

***When packing up for your picnic, make sure to keep food properly sealed in unbreakable containers and chilled to 38-42 degrees. Frozen water bottles or juice boxes serve double duty in your picnic basket!  

Recommended beverages:

Sparkling water infused with lime and mint

If alcoholic beverages are allowed try this Mai Tai :

2 ounces golden rum

1/2 ounce orange flavored liquor like Curacao

1/2 ounce Orgeat

1/4 ounce simple syrup

2 ounces fresh lime juice

Combine all ingredients in a cocktail shaker filled 1/3 with crushed ice.

Shake very vigorously and strain into a chilled old fashioned glass, with 1/2 cup crushed ice.

Garnish with lemon, lime and orange slices and a sprig of mint.

What is Fathers' Day without a cookout?  Rounding out our day is this variation on a summer classic...the hamburger...check out Spicy Blue Bison Burgers.

Ingredients for 4 burgers

1 jalapeno pepper

1 lb. ground bison

1 tsp. onion powder

1 tbsp. bacon fat.

1/4 lb. blue cheese, crumbled

1/2 tsp. each sea salt and pepper

Method

Preheat grill to 400 degrees; clean and oil the grill at this time.

Split jalapeno in half (remove seeds and white ribs if your prefer a less spicy burger)

Place pepper on hot grill and cook until grill marks appear.

Allow pepper to cool and remove the charred skin.

Dice the pepper and place into a mixing bowl.

Combine the bison, pepper, bacon fat, seasonings and blue cheese until well mixed, but be careful to not make the meat mixture mushy.

Form the mixture into 4  four ounce patties.  Place a dimple in the center of each burger , to allow for even cooking and prevent mounding of the center of the burger.

Grill the burgers 4 minutes each side for medium...add an additional minute per side for medium well.

Serve on toasted sour dough bread or potato rolls!

Recommended beverage:  Ballast Point Grapefruit Sculpin Ale or Sam Adams Summer!

Bon Appetit  and Happy Fathers' Day!

BBQ, Cookouts and Picnics...Oh My!

With the unofficial start to summer coming up this weekend, I decided to pull out  and organize some classic and family favorite recipes for all our warm weather entertaining.

I came upon a long lost recipe for barbecue sauce, that I first enjoyed as a child in Williamsburg, VA, at the home of my parents' dear friends, Tom and Phyllis Tutwiler.  Phyllis is the epitome of southern hospitality and everything she offered was lovely, tasty and made one feel loved!  She used to make petite pork sandwiches or baby back ribs adorned with this concoction and yee haw, pass the slaw!

I hope you enjoy this sauce, whether over pork, chicken or even kidney beans...I'm looking forward to this trip down my culinary memory lane!

Missus Tut's BBQ Sauce
makes about 2 1/2 cups

Ingredients
1 cup minced onion
1 large clove of garlic, minced
1/4 cup unsalted butter
1 cup ketchup
1 tbsp. brown sugar
1 tbsp. molasses
1 tsp. dry mustard
1 tbsp. orange juice
1 tbsp. orange zest
1/2 cup white vinegar
2 tsp. Worcestershire sauce
pinch of salt and black pepper

Method
In a deep sauce pan, melt the butter over medium heat.
Saute the onion and garlic until golden and softened.
Add the remaining ingredients plus 1/3 cup of water to to pot and bring to a boil.
Lower the heat to low and simmer, uncovered for 45 minutes to 1 hour, stirring frequently to prevent scorching and sticking.
Once the sauce has thickened to the consistency of good ketchup, remove from the heat and forcefully strain through a fine sieve or china cap
Cool and store in a mason jar.
Sauce will keep for a week in the refrigerator.

Pork BBQ Sandwiches
makes 6 large or 12 petite

Ingredients
1 1/2 pounds cooked pork tenderloin, thinly sliced
1 (up to 2) cup Missus Tut's BBQ Sauce
6 large or 12 small potato rolls
Dill pickle slices
Cole Slaw (see following recipe)

Method
In a heavy Dutch Oven or cast iron pot, combine the sliced pork and BBQ sauce.
Heat over low heat until heated thoroughly, stirring to evenly coat and prevent scorching.
Add more sauce if needed....the pork should be evenly covered but not gloppy.
Place a heaping spoonful of pork on each sliced roll.
Top with a couple slices of dill pickle and or coleslaw.
Serve with lots of napkins!

Cole Slaw
serves 8+

Ingredients
4 cups shredded green cabbage
4 cups shredded red cabbage
2 cups shredded Granny Smith Apple
2 carrots, finely grated

1/2 cup mayonnaise
1 tbsp. honey
1 tbsp. apple cider vinegar
1/2 tsp. salt.
1/2 tsp. celery seed

Method
In a small bowl, combine 1 tsp. vinegar and shredded apple.
Toss to evenly coat.
In a large bowl, whisk together the mayo, remaining vinegar, honey, salt and celery seed.
Add in the apple, cabbages and carrots.
Toss gently to thoroughly coat.
Cover and refrigerate for at least 20 minutes.

Serve with BBQ Pork Sandwiches.

And as it is Strawberry season, try this Colonial Williamsburg Classic...perfect for a picnic...

Skewered Pineapple and Strawberries in Kirsch
serves 8+

Ingredients
1 fresh pineapple, well ripened
1 qt. fresh strawberries (about 45)
1/2 cup kirsch or white rum
bamboo skewers
mint for garnish

Method
Peel and cube the pineapple into 1 inch chunks.
Wash and hull the strawberries; dry off with paper towels.
Place the fruit in a bowl and sprinkle with the kirsch, gently tossing to coat.
Chill, covered for at least half an hour up to 4 hours.
Skewer 4 pieces of fruit, alternating one, then the other on each pick.
Garnish with minced, fresh mint.


Recommended Beverages:
Sparkling Mint Lemonade:  make frozen lemonade according to directions, substituting sparkling water for the tap water.  Add 1/4 cup fresh mint leaves and stir.  Do ahead tip.  Make lemonade ice cubes, each with a mint leaf and or half a lemon slice.  Add these to the prepared Sparkling Lemonade and as the cubes melt, they won't dilute your drink.

Rose'- Whispering Angle 2014  Caves D'Esclans Cotes de Provence  13% abv

Trendy Cocktail:  Moscow Mule:  
2-3 ounces vodka (I'm in love with Bully Boy Vodka right now!)
1 tsp. fresh lime juice
4 ounces Ginger Beer
Lime slice and mint leaves for garnish
Pour the vodka  and lime juice into a copper mule mug (or chilled high ball glass) over 4-6 ice cubes.
Gently pour in the ginger beer, stirring to mix.
Garnish with lime and for an unexpected twist, bruise a couple of mint leaves and toss them in too!

Cheers and Bon Appetit!

It's Spring, but Baby It's Cold Outside

We are pretty much settled in our Boston rental apartment and have adapted to our downsized lifestyle...ok, we are adapting.  Not loving the functionality of my very stylish  kitchen...missing my six burner Wolf range...and the refrigerator...ugh...I lived with a freezer on the bottom style for 20+ years and stooping to find things in the back of the Frigidaire apartment sized unit it sooo not working for me!  But, this is an important reminder for when I design my dream kitchen in our next permanent home!!

Wasn't it so nice of Mother Nature to welcome us with wave after wave of snow!?!  Good thing my city is so very walk-able, and Whole Foods is less than a 1/4 mile away! And despite all the grousing and grouching, Bostonians navigated the mounds, piles and puddles with aplomb and a smile.

One thing that hasn't changed is my penchant for making soup on chilly days...thus far, we have enjoyed and in the freezer, French Onion, Creamy Cauliflower (sans cream), Split Pea with Ham, Minestrone, Butternut Squash, Spinach and Tortellini, and 3 Bean Chili...yeah, I know it is not soup, but it is a close cousin!  I like having homemade soup on hand as it is quick, nutritious meal to have after a day romping in the Common with Reilly the Wonder Dog, or strolling up and down the quiet streets of Beacon Hill as the snow falls upon you as if you were caught in a snow globe...

In celebration for smashing the snow accumulation record...enduring a few more snow showers and this not at all spring like weather, I am traveling to Italy in my dreams and whipping up a hearty pot of White Bean and Kale soup with Pancetta and Sour Dough croutons.  It is rich, a tad spicy and very, very delicious!

Tuscan White Bean and Kale Soup with Pancetta Crisps
Serve 10
Ingredients
8 oz. Sweet Italian sausage (no casings)
10 slices Pancetta or bacon, thin cut
1/4 cup olive oil

1 tbsp. minced garlic
Pinch red pepper flakes
2 tbsp. fresh thyme leaves
1/2 tsp. grated nutmeg

3 cups fresh kale or super greens mix, washed and chopped
1 cup carrots, chopped, small dice
1 large sweet onion, chopped, small dice
1 tbsp. tomato paste

3 cups cooked or canned cannellini beans

2 quarts chicken or vegetable broth
1 cup dry white wine ( I like Pinot Grigio...cook with what you'll pair the meal !)
1 cup cold water

Salt and pepper
Sour dough bread, sliced and toasted
Grated Parmesan cheese

Method
In the bottom of a Dutch over, saute the Pancetta slices in oil until crispy and lightly brown on both sides.
Set aside on paper towel lined plate.

In remaining fat, over medium high heat, crumble and cook sausage until browned.
Remove from pan and drain on paper towel lined plate.
Lower heat to medium/med-low, and saute the onions and garlic until soft and golden.
Add carrots, tomato paste, thyme, nutmeg and red pepper flakes, stirring for 3 or 4 minutes or until fragrant.
Add stock, wine and water to the Dutch oven and gently stir to loosen browned bits from the bottom of the pan.
Add kale and bring to a boil, then reduce to a simmer, cooking for 15 minutes, covered and kale wilts.
Add sausage and beans to the soup and continue simmering for another 20 minutes, stirring occasionally.
Taste for seasoning and adjust, adding salt and pepper if needed.

Place a couple ladles of soup into warmed bowls.
Garnish with a Pancetta crisp and sour dough toast.
Sprinkle with Parmesan cheese and enjoy!

Wine recommendation:
2012 Livio Felluga Pinot Grigio from Friuli
2010 Castello Banfi Chianti Classico Riserva

Bon Appetit!

Toasted Coconut and Macadamia Nut Banana Bread

Winter was the season of brown bananas in my kitchen.  A couple family members would put them on the weekly grocery list and then leave the last fruit or two from a bunch to mellow on the counter...so every couple of weeks, I'd be looking at brown bananas and humming a phrase from "You're a Mean One Mr. Grinch"...you know...greasy black peel...

I learned some time ago that once the brown begins, my banana eaters turn a blind eye and I freeze the offending fruit for use in smoothies and baked goods.  Brilliant!

A few weeks back, I discovered and have tweaked a recipe from Gourmet magazine (10/1991) for this tropical variation on classic banana bread and it is hands down my favorite banana bread recipe!
The original recipe calls for making 5 mini loafs...but I didn't have those so I made tried a standard loaf and some mini-muffins...perfect for lunches...and they were just right!!

Enjoy!
Toasted Coconut and Macadamia Nut Banana Bread
makes one standard loaf and 24 mini-muffins

Ingredients

2 cups unbleached wheat flour
1/2 cup almond or cashew flour
1 tsp. double acting baking powder
1/2 tsp. baking soda
1 tsp. salt

1 stick unsalted butter, softened to room temperature
1/4 cup coconut oil

3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tsp. vanilla or rum extract

3 large eggs, separated
1/4 cup plain or vanilla Greek yogurt

3 large bananas, mashed
1 1/2 cups toasted coconut
1/2 cup macadamia nuts, chopped finely

Method

Preheat oven to 350 degrees.
Move rack to center of oven.
Butter and flour a loaf pan and place 24 mini cupcake wrappers in  mini-muffin pans.

Over a large sheet of waxed paper, sift together flour, salt, baking powder and soda.
Sprinkle in nut flour and mix well.
Set aside.
In a bowl, beat egg whites until soft peaks form and about triple in volume.
Set aside.
In the bowl of a mixer, cream together butter, coconut oil, sugar and flavoring, until the mixture is light and fluffy.
Beat in egg yolks one at a time until just incorporated.
Add in bananas and yogurt, mixing well.
Carefully lifting the wax paper, gradually funnel the dry ingredients into the batter.
Once the ingredients are mixed, removed the paddle from the mixer, and scrape down the sides of the bowl.
Stir in the nuts and coconut.
Gently fold in the egg whites, distributing thoroughly in the batter.
Scoop about 1 tablespoon batter into each of the muffin liners.
Place remaining batter into the prepared loaf pan.

Bake mini-muffins for 12-15 minutes, until firm and golden brown.
Cool on a wire rack for 5 minutes.
Transfer to a plate or pack in a freezer safe, airtight container.

Continue to bake the loaf another 25-30 minutes or until a tester comes out clean.
Remove the loaf and cool on a wire rack.

Breads freeze very well if wrapped in plastic and then parchment paper or foil.

Perfect for brunch, afternoon tea or late night snack...in a saute pan, toast the bread in a little bit of butter, over medium-high heat.  Remove to a plate; add a scoop of vanilla ice cream and drizzle with some rum!

Bon appetit!

Holiday Beef Tenderloin

As has been our family tradition for years and years, we host a holiday party the weekend before Christmas.  We open our home to family and friends and make merry!

When we first started this fete, we sent out about a hundred invitations thinking that maybe a third of the folks would come…well more like three quarters came…and keep coming year after year.

I was in a quandary as to what to make that could be served warm or at room temperature, still look appealing and could feed a whole passel of people.  My Uncle Lou had the answer… marinated and peppered beef tenderloin.  Originally, it was meant to be grilled outdoors…but in late December, that isn’t always an option…so, I tweaked the recipe for searing the meat and then finish off roasting in the oven…perfecto!

From one year to the next, this main dish has appeared and disappeared during our holiday parties.  It is versatile enough to serve sliced, warm or cold, with some sort of horseradish sauce or mustard.  I have also served it sliced paper thin on crostini smeared with herbed goat cheese and garnished with pickled radish or beets.  

And if the holidays throw you a real curve ball, you can make the beef a day or two ahead and serve it rewarmed in a chaffing dish, with a light, lovely beef bouillon to keep it tender and moist.

As a part of a buffet, this roast also looks lovely, served on a carving board, atop a bed of arugula and cherry tomato halves.  Folks can then slice off the amount they want…you start the off with about a quarter of the roast sliced to your recommended portion…hold additional tenderloins in a warm oven, about 180°F and replenish the board as necessary.

If you are serving up the tenderloin as the main protein for your event, consider serving 6 ounces per person.  If the tenderloin is a part of a larger buffet with other offerings, then 3-4 ounces per person is sufficient…and if you are doing the tenderloin sliced as an appetizer on the crostini for example,  1 ounce per serving is recommended.  The rule of thumb for a large cocktail party is you should have at least five types  of  hors d’oeuvre and plan on 10-12 pieces per person.

In any case, this Holiday Beef Tenderloin is a treat at any party!

Marinated Beef Tenderloin

Ingredients

5 lb. beef tenderloin, trimmed and tied

1 cup low sodium soy sauce

1 large clove garlic, smashed

2 cups dry red wine

1 cup water

½ cup cranberry juice

1 tbsp. cracked black pepper

Method

In a large air tight container or zip top bag, combine the wine, water, soy sauce , juice, garlic and pepper.

Mix thoroughly.

Add the prepared roast.

Seal the container and refrigerate for at least 2 hours or up to 12 hours.

Remove the roast from the bag and discard the marinade.

Pat the roast dry with paper towels.

Sprinkle with additional coarse black pepper to your liking.

Set the roast aside.

Preheat grill or heat a grill pan over high heat.

Also preheat oven to 350°.

Line a sheet pan with parchment paper and set aside.

Once the grill is heated, sear the roast on all sides, about 3-4 minutes per side.

**If using a gas grill, reduce the heat to medium (register 350°), and cook for another 15 minutes, with the lid down, until roast reaches and internal temperature of 130°.

** If using a grill pan, place the roast still in the pan into the preheated oven.

Roast for about 15 minutes or until internal temperature reads 130°.

Remove from heat and cover lightly with foil, allowing the roast to rest for at least 15 minutes before slicing.

For Crostini Appetizers

While roast is resting, slice a baguette into ½ inch rounds.

Brush both sides of  each piece with olive oil and sprinkle with salt and pepper.

Place on parchment lined sheet pan.

Toast in the preheated 350° oven until golden, about 8 minutes.

To assemble, place very thin slice of beef on each crostini.

Top beef with a small dollop of horseradish cream, mustard sauce (mix 1 part Dijon mustard with 1 part sour cream).

Variation;  Cranberry Horseradish Cream:

Ingredients

½ cup crème fraiche

4 ounces cream cheese

¼ cup prepared horseradish sauce or fresh grated horseradish

¼ cup jellied cranberry sauce.

Pinch of salt

** If the sauce is too thick add up to ½ cup plain Greek yogurt to thin t to desired consistency…not runny!

Method

In a food processor, combine all the ingredients and pulse until smooth and well mixed.

Place sauce in a bowl, cover with plastic wrap and chill for 20 minutes or until ready to serve.

Uncommon Thanksgiving

This year we have much to be thankful for...our health...a new home...and new adventures.

As the holiday season approaches, I find myself surrounded by cardboard boxes, packing paper and to do lists galore...and not a one among them has to do with a Thanksgiving menu.  For the first time in a very, very, very long time, I will not be preparing our family feast.  The menu, sticky notes and countdown to Turkey Day timeline have been passed along to our eldest daughter...and we have high hopes.

                                                 Gracie prepares for moving day !

But..once I am at home in our Boston apartment in a couple weeks..this is the meal I think I shall offer up in thanksgiving shortly after we are all unpacked. I have to admit that I am obsessed this chicken dish...and grateful for it!

For those of you who are enjoying Thanksgiving on the small side...or on a budget...this one pan roast chicken with grapes and shallots is worthy of an Amen!

Please enjoy Roasted Chicken with Grapes and Shallots
Serves 4

Ingredients

1  5 lb. whole roasting chicken, giblets removed
1/4 cup unsalted butter, softened
10  fresh sage leaves
1 lemon, quartered
8 large shallots, ends trimmed and peeled
1 1/2 lbs. red and or green grapes, divided into 5 bunches
1/2 cup white wine
1/2 tsp, ground cumin
Salt and pepper to taste

Method

Preheat oven to 425*F and set an oven rack in the lower middle position of the oven.

Place a large oven safe skillet or cast iron pan in the oven to preheat as well.

Remove chicken from wrappings and blot dry with paper towels.
Liberally sprinkle a good pinch of salt and pepper into the cavity of the chicken.
Place lemon wedges and two sage leaves into the cavity.
With your fingers, gently loosen the skin from the breast of the chicken, being careful not to tear the skin or remove it entirely from the bird.
Carefully smear 2 tbsp. of the butter under the skin, on the breast meat.
Gently position 3 sage leaves on the butter under the skin on each chicken breast, creating a decorative pattern.
Truss the chicken with kitchen twine and tuck the tips of the wings under the bird.
Smear remaining butter on the all over the outside of the bird.
Season  the skin with cumin, salt and pepper.

Place the chicken breast side up into the preheated skillet and roast for 20 minutes.

After 20 minutes, reduce the oven temperature to 375*F.
Take the pan out and add the grapes and shallots around the chicken.
Add half the wine to the juices, accumulating in the pan and baste the chicken, shallots and grapes.
Return to the oven for another 30-40 minutes or until an instant read thermometer reads 170* when inserted into the chicken thigh, being careful not to touch bone.
When the chicken is done, the juices should run clear...and collected to add to the pan sauce.
Transfer the chicken, shallots and 4 bunches of grapes to a platter and tent with foil.

Pour off the pan juices into a fat separator.
Carefully return the separated juices to the hot pan and discard the fat.
Over medium heat, de-glaze the pan, scraping up the browned bits with a wooden spoon, bringing the sauce to a simmer.
Gently squeezed the reserved grapes over a measuring cup and collect the grape juice.
Add this and the remaining 1/4 cup white wine to the simmering pan sauce.
Take the remaining 2 sage leaves and roll them into a cigar shape.
With a sharp knife, cut the leaves into thin ribbons and add to the sauce.
Add any accumulated juices from the platter the chicken is resting upon, to the pan sauce.
You may whisk in up to a tablespoon of softened butter to the sauce to make it glossy.
Continue to simmer for another 3-5 minutes, stirring occasionally.
Taste and adjust for seasoning.

Discard the lemon before carving.

Place the carved chicken on a warm platter and arrange the roasted grapes and shallots around the chicken for a lovely, autumnal presentation.

Drizzle some pan sauce on the chicken and serve the remainder in a warmed gravy boat.

Serve with steamed green beans and thick slices of toasted sourdough in place of stuffing!

Wine Recommendations:
Schramsberg 2009 Blanc de Noir Champagne

Trimbach 2011 Riesling

Evesham 2011 Pinot Noir


Happy Thanksgiving...and bon appetit!

Football Food with Flair!

We are supposed to have a nice weekend...sunny and not too warm...perfect tailgating weather...well, for us it will be halftime out on the deck...I am going to crank up the old Weber gas grill and do a few variations on a theme...Quesadillas!

This lovely finger food goes well with beer, wine and my favorite non-alcoholic beverage, seltzer water with Cranberry and Grapefruit juice...slightly sweet and just enough pucker!

Along with steak fajitas and jalapeno-cheese-chicken quesadillas, I am going to make a snazzy, spicy variation using mango and brie...

Please enjoy this recipe from my book, Champagne Thursday:

Brie-Mango Quesadillas with Citrus Cream
Serves 12 as an appetizer

Ingredients
 Quesadillas

6 large whole wheat tortillas
9 ounces Brie, rind removed
6 ounces shredded Fontina or other soft melting cheese
2 mangoes, peeled and pitted, cut into 1/4 inch slices
1 tsp. ground cumin
1 jalapeno pepper, minced
1/2 cup hot pepper jelly
Vegetable oil

Citrus Cream

In a bowl combine the following, stirring well.  
Chill for 30 minutes and or until ready to serve with quesadillas.
1/2 cup low fat sour cream or Greek yogurt
5 dashes of your favorite hot sauce (I use Tobasco)
Zest from one lime
Zest from half an orange
1 tsp. fresh lime juice
2 tsp. fresh orange juice
1 tbsp. minced cilantro or parsley
Pinch of Sea Salt

Method

Preheat grill to 350*F.
Place a large sheet of sturdy foil on the grill grate.
Lightly brush one side of each of the tortillas with vegetable oil.
On the un-oiled side of one of the tortillas, spoon a tbsp. of the hot pepper jelly evenly over the tortilla.
Next layer 1/3 of the cheese evenly over the jelly.
Sprinkle a pinch of cumin over the cheese.
Layer on 1/3 of the mango slices.
Sprinkle with 1/3 of the minced jalapeno.
Sprinkle with 2 ounces of Fontina.
Top with another tortilla, oiled side out.
Carefully place the quesadilla onto the foil on the grill.
Close the cover and cook for 3-5 minutes, or until the bottom tortilla turns golden brown and slightly crisp.
Watch carefully...crisp turns to burned quickly.
Carefully slide the tortilla off the foil onto a dish or another piece of foil.
Carefully flip the quesadilla over and return it uncooked side down to the foil on the grill.
Gently press the top tortilla to meld the cheese and mango.
Close the cover and cook until the bottom tortilla is evenly browned.
Remove the quesadilla and allow it to set up for a few minutes before cutting it into 12 wedges with a very sharp knife.
Repeat the process with remaining ingredients.
Garnish with additional cilantro and a dollop of the chilled Citrus cream.

Serve immediately.  And GO PATRIOTS!

Brie and Mango Quesadillas

Beverage recommendation:
Naveran Cava from Spain

Wachusett Larry IPA

Southern Tier Pumking Imperial Pumpkin Ale

Bon Appetit!