July 13, 2014

We met at Mary's, along with guests Cecilia and Stephanie. 

Our meal started with spicy guacamole, chips and a mango cocktail served in chilled, sugar rimmed tumblers.

The cocktail also featured tequila which kept with the Caribbean Nights theme.  I did not realize how versatile tequila is and I have made it my alcohol of choice lately (sorry, rum).                                                                    

The Stephanie Special

Mango sparkling soda (Trader Joe's)

Tequila

Fresh squeezed lime juice

Top with champagne

Garnish with a lime wedge and serve very chilled

Our meal continued with conch fritters (used clams) with a zesty dipping sauce, a colorful black bean salad, fall-of-the-bone tender ribs and white rice.  Thank you to Tonya for the cool picture below!

The fritters were a mixture of finely chopped clams, green and red peppers, celery, onion, jalapeno (seeded), egg, flour and baking powder.  Make these into small balls and fry in oil for about three minutes.  Turn to get browned on both sides.  The oil may foam up.  Do not be alarmed.

Tonya's salad was full of fresh flavors with corn, red pepper, avocado, and cilantro.  It was a perfect compliment to the rich ribs.  The rice also went nicely with the spicy ribs and served as a base to soak up the juices.

Now... the ribs.  YUM.  These were so tender that you did not need a knife.  The flavor was complex with hints of cinnamon and cloves.  Mary prepared these prior to our arrival and they cooked as we prepared the fritters.

We had not one but TWO desserts.  Cecelia's mom's flan and a rum cake that I prepared.  The flan was denser than most recipes, using cream cheese to give it more of a cheesecake texture.  The rum cake was like a drunk pound cake.  While there is no rum in the cake itself, there is some in both a syrup and a glaze.  These add flavor and keep the cake very moist.

Flan

Ingredients:

Custard

1 can (14 oz) of Nestle Condensed Milk

1 can (14 oz) of evaporated milk

1 package of Philadelphia cream cheese

1 TBSP of vanilla extract

3 eggs

Caramel

1 ½ cup of regular sugar

Directions:

1. Preheat oven to 350 degrees
2. In a small nonstick saucepan, heat the sugar over medium heat until it is dissolved and begins to brown. Pour caramelized sugar into a pie or cheesecake dish, and swirl to coat the bottom of the pan evenly.
3. Combine custard ingredients in a large bowl. With a mixer, mix for one minute. Pour over the caramelized sugar dish.
4. Place the dish into a larger pan and add 1 inch of HOT water to the outer pan. Bake in preheated oven for 45 minutes, or until set.
5. Remove dish from oven and allow to cool down.
6. Turn upside down when cool.

June 8, 2014

Mary, Tonya and I came together for a cooking feast at my house. 

Appetizer:  Guacamole, Angie
Salad: Tropical Fruit Salad, Mary
Side: Bourbon Slaw
Main:  West Virginia Trout Tacos
Cocktail:  Paloma, Angie
Dessert:  Mexican Chocolate Pots de Creme, Tonya

For a cocktail, I picked the popular Paloma.  I have seen it mentioned on tv many times lately.  It is simple to prepare with grapefruit soda, tequila and fresh lime or grapefruit juice.  Very refreshing and fresh tasting with the fruit juice.

Eva Longoria's Guacamole

• 4 large ripe avocados, chopped
• 1 large tomatoes, chopped
• 1 small onion, chopped
• 1/2 bunch cilantro, finely chopped
• 1 small Serrano peppers, ribs and some seeds removed, minced
• Coarse salt
• Juice of 2 lemons
• Tortilla chips, preferably lime-flavored 

Our salad was prepared by Mary.  It featured fresh fruit and a sweet, zesty dressing. 

Tropical fruit salad

Cubed cantaloupe

Pineapple

Mandarin orange segments

Mango

Honey Lime Dressing 

Honey-- about 1/4 cup  (I like it a bit sweet)

Lime zest of 2-3 limes

Fresh lime juice-- about 3 large limes

Pinch of salt

Couple teaspoons of vegetable oil

A couple teaspoons of brown sugar

Mix all the ingredients and adjust amounts to taste.  Let dressing sit in refrigerator for a couple of hours so that flavors can develop.  Lightly dress the fruit about 30 minutes before serving.

The main dish was one I saw on a recent episode of  The Kitchen.  I love fish tacos and this recipe included a side of slaw so I thought it would be a good dish for the Gourmet Gals to tackle. 

 Tonya made the most delicious chocolate dessert.  The pot de creme was creamy and rich with a hint of cinnamon.  She garnished with nuts, simple Mexican cookies and whipped cream.  It was happiness in a ramekin.

Chicken and vegetables

Lately, I am on a chicken with vegetable side dish kick.  I am attempting to eat healthier and this type of meal fills me up.  Last week's dinner was Pan Roasted Chicken with Roasted Broccolini with Mushrooms.  The chicken was some of the most moist that I have ever prepared.  Either I cooked it perfectly OR the pan juices infused the meat with deliciousness.  I almost skipped the pan juice preparation because the chicken seemed wonderful without it but I carried onward and whipped up the simple sauce.  I left out the butter because there was enough oil (grease, let's be real) from the chicken.  Now, if you want crispy skin, you cannot serve the juice on top.  Pick your battles.. do you want crispy skin or super moist meat?

This side of roasted broccolini with mushrooms was simple and tasty.  You can roast the broccolini at the same time as the chicken.  Or, you can roast it in advance.  The mushrooms cook with the onions until the mushrooms both release their juices and then reasorb it.  Who knew this would happen?!  Not I!  The recipe says to be patient and let this process happen until the pan is dry.  Then you add the sweet nectar of white wine and let this get absorbed.  I always think that wine makes any dish fancy.  After the mushrooms are dry again I stirred in the broccolini (which I cut into bite size pieces) and cheese.  I think a little lemon juice would also be a good complimentary flavor.  This is a hearty yet very healthy side dish.  I doubled the amount of mushrooms because I think you can never have too many.

When life gives you lemons...

...make Pan Roasted Lemon Chicken and White Beans with Broccoli Rabe and Lemon.    Both of these dishes were simple to prepare yet seem fancy and elegant.  The chicken has a lemon rind and herb rub, then it is pan seared and finished in the oven.  During this cooking time it is the perfect opportunity to prepare the bean and lemon side dish.  Some of the beans break down making the dish creamy and the lemons cook down and are soft enough to eat.  It needs plenty of salt and the red pepper provides a nice kick.