Sangria

Ingredients

  • 2 Granny Smith Apples, cored and cut into cubes
  • 1 cup green seedless grapes
  • 1 cup red seedless grapes
  • 2 cups pineapple chunks
  • 1 small, unpeeled orange, thinly sliced
  • 2 unpeeled lemons, thinly sliced
  • 2 unpeeled limes, thinly sliced
  • 1.5 liter red wine, chilled
  • 1.5 liter dry white wine, chilled
  • 1 cup orange flavored rum
  • 1 cup orange flavored vodka
  • 1 cup sugar

Directions

Place the chopped fruit in a large container. Add the liquids. Finally, to add a subtle sweetness, dissolve the sugar in 1 cup water and add to the mix. Stir well. Then cover and refrigerate for several hours…or as long as you can wait. Serve in glasses over ice.

Recipe From

Ree Drummond, The Pioneer Woman Cooks

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A Decadent but Simple Meal for Your Man

Menu

Lesson

Game plan: Start with the pork (steps 1-7). It needs 30 minutes to come to room temp after you have dressed it. Next have guests work on the pie filling (step 1). Another group can start potatoes (step 1). After 30 minutes, come back to the pork, saute and put in oven (step 7-9; you can forget about the pork for 35 minutes). Next complete pie (steps 2-3); you will be working with the “prepped” pie because the one you made earlier will not likely be set. Prep asparagus (steps 2-3).

You’re at the home stretch now. The goal here is to get everything on the table hot. The timer for finishing the the asparagus and potatoes starts when the pork comes out. Take pork out, transfer to platter and tent with foil (be sure to turn oven up to 400 degrees for asparagus). Make mushroom sauce (step 11-12) and let sit. Put asparagus in oven. Finish potatoes (step 2-3).

Serve and enjoy! (Be sure not to forget the dessert!)

Things to Make Ahead

Prep a strawberry pie (step 1)

Equipment and supplies needed:

  • Kitchen string
  • Oven-safe large skillet
  • Meat thermometer
  • Large pot
  • Small sauce pan
  • Electric mixer
  • Potato peeler
  • Large sheet pan, with sides
  • Large bowl
  • Whisk
  • Tongs
  • Spatula
  • Mixing spoons
  • Knives
3 Comments

Strawberry Pie

1 9-inch graham cracker crust
1 cup heavy whipping cream
1 8oz. package cream cheese
½ cup sugar
1 teaspoon vanilla
4 cups sliced strawberries
½ cup water
½ cup sugar
1/8 teaspoon salt
1 Tablespoon cornstarch
1 Tablespoon water
1 Tablespoon lemon juice

Directions:

  1. Whip the heavy cream with an electric mixer and set aside. In separate bowl, whip cream cheese, ½ cup sugar, and vanilla until fluffy. Fold into whipped cream and chill. Place filling into shell and refrigerate.
  2. Wash and hull strawberries. Slice enough to make 1 ½ cups and place into medium saucepan with ½ cup water, ½ cup sugar and the salt. Bring to a boil and cook 5 minutes, stirring to mash berries. Drain juice into container and discard pulp. Return juice to the pan. Add lemon juice. In small bowl, whisk together cornstarch and water. Add to strawberry juice. Continue to cook until mixture thickens (this will be the glaze).
  3. About 1 hour before serving, pile whole strawberries on top of whipped cream mixture. Drizzle with strawberry glaze. Refrigerate until serving.
Recipe obtained from Pacific Gas and Electric (don’t ask!)
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Prosciutto-Stuffed Pork Tenderloin with Mushroom Sauce

2 1-pound pork tenderloins
8 thin slices prosciutto (each about 8×2 inches)
1/2 cup fresh breadcrumbs
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper

3/4 pound mushrooms, sliced
1 garlic clove, minced
1 cup dry white wine
1 cup low-salt chicken broth

Directions:

  1. Arrange tenderloins side by side on work surface with thick end of one next to thin end of other.
  2. Slightly overlap prosciutto strips crosswise down length of one pork (prosciutto will hang over pork on both sides).
  3. Mix breadcrumbs, 1 teaspoon rosemary, and 1 teaspoon thyme in small bowl. Add 1 tablespoon oil; toss to blend.
  4. Sprinkle crumb mixture atop prosciutto on pork. Fold prosciutto over to cover stuffing and place second tenderloin over prosciutto and stuffing on first.
  5. Using kitchen string, tie tenderloins and stuffing together in 4 or 5 places to make cylinder-shaped roast.
  6. Mix salt, pepper, 1 teaspoon rosemary, and 1 teaspoon thyme in small bowl. Rub herb mixture over outside of roast. Let stand 30 minutes.
  7. Preheat oven to 350°F.
  8. Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over medium-high heat. Add roast and sauté until brown, turning with tongs, about 7 minutes total.
  9. Place skillet with roast in oven. Roast pork until thermometer inserted into thickest part of pork registers 145°F, about 35 minutes.
  10. Transfer roast to platter; tent loosely with foil to keep warm (temperature will rise 5 to 10 degrees as pork stands). Let stand for at least 15 minutes for juices to settle.
  11. Place same skillet over medium heat. Add mushrooms and garlic; sauté until mushrooms begin to brown, about 6 minutes.
  12. Add wine and broth. Boil until sauce thickens enough to coat spoon, scraping up browned bits, about 12 minutes. Season with salt and pepper.
  13. Cut roast crosswise into 1/2-inch-thick slices; serve with mushroom sauce.

Makes 6 servings.

Recipe Obtained from Bon Appétit, January 2003
Posted in Beef, Main Dish, Recipes | Leave a comment

Parmesan Smashed Potatoes

3 pounds red, unpeeled
1 tablespoon kosher salt, plus 2 teaspoons
1 cup half and half
1/4 pound unsalted butter
1/2 cup sour cream
1/2 cup freshly grated Parmesan
1/2 teaspoon ground black pepper

Directions:

  1. Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan and add cold water to cover. Bring to a boil, lower the heat and simmer covered for 30 to 45 minutes, until completely tender. Drain, return to pot and cover until 10 minutes before ready to serve.
  2. With an electric mixer with paddle attachment, mix the potatoes for a few seconds to break them up.
  3. In a small saucepan, heat the half-and-half and butter. Add them slowly to the potatoes, mixing on the lowest speed. The last quarter of the cream should be folded in by hand. Fold in the sour cream, Parmesan, 2 teaspoons salt, and pepper and serve immediately.
Recipe obtained from The Barefoot Contessa Cookbook
Posted in Side Dishes, Veggies, Recipes | Leave a comment

Parmesan Roasted Asparagus

2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving

Directions:

  1. Preheat the oven to 400 degrees F.
  2. If the stalks of the asparagus are thick, peel the bottom 1/2 of each.
  3. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper.
  4. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute.
  5. Serve with lemon wedges.
Recipe obtained from Barefoot Contessa, Family Style
Posted in Side Dishes, Veggies, Recipes | Leave a comment

Goat Cheese Shrimp Tacos

Shrimp Tacos with Goat Cheese

Serves 4

Ingredients:

Flour tortillas

Raw shrimp, peeled and deveined (small-medium size only)

Goat cheese

1 ripe avocado, diced

2 Roma tomatoes, seeded and diced

¼ c. red onion, diced

Salt to taste

Lemon juice

Cooking spray

Skewers

Directions:

Soak skewers in water for 15 minutes.

Step 1. Mix together diced avocado, diced tomatoes and red onion (it will be chucky, like an avocado salsa). Add a splash of lemon juice to prevent browning. Season to taste with salt. Set aside until shrimp are ready.

Step 2. Peel and devein shrimp, if not already. Place shrimp on skewers. Lightly brush with olive oil and season with salt and pepper. Grill for 3 to 4 minutes (really, only 3-4 minutes total) or until shrimp have turned pink, turning the shrimp/skewers once halfway through cooking time.

Step 3. Heat a skillet to medium-high. Spray both sides of the tortilla with cooking spray and lightly salt. Heat tortilla until lightly golden brown on each side (you don’t want them too crispy or they will not fold in half).

Step 4. When all ingredients are ready, spread goat cheese on tortilla, place 3-4 shrimp on top, and scoop on avocado salsa. Repeat as necessary

Posted in Fish, Main Dish, Recipes | Leave a comment