Reunion!

We hosted my 35th high school reunion party last night.  It was fun to get everyone together and I used some of my tried and true favorites as well as a few new things.  Here was the menu:

Passed Hors d’oeuvres 

  • Bang bang chicken in tasting spoons
  • Thai chili seared scallops
  • Seared tuna with wasabi sauce

Buffet table

  • Gazpacho shots
  • Sliced tenderloin with rolls and two sauces
  • Vegetable platter with arugula green goddess sauce
  • Crab dip
  • Chicken liver pate
  • Cheese and crackers
  • Dessert platter with brownies, iced sugar cookies and lemon pound cake

I was able to do all of the cooking ahead of time and had a great helper during the party for assembling, refreshing and cleaning up.  Here are the recipes:

Bang Bang chicken

  • 3 TB sesame seeds, toasted in  dry pan over low heat for about 3 minutes
  • 8 TB smooth peanut butter
  • 2 garlic cloves, minced
  • 1 TB fresh ginger, minced
  • 3 TB lemon juice
  • 1 TB low sodium soy sauce
  • 1/4 tsp tabasco
  • 1 boneless, skinless chicken breast, split

Mix all ingredients except chicken to a smooth sauce.  Put chicken in a pan with cold water to cover and bring to simmer.  Simmer until cooked through 10 – 12 minutes.  Let chicken cool completely.  Drain, pat dry and cut into bite size pieces.  Combine with sauce and then serve either in tasting spoons or small shells.

Grilled Thai chili scallops

  • 7 – 10 slices white bread, cut into rounds with a 2 inch fluted pastry cutter
  • 15 sea scallops, cut in thirds horizontally
  • 6 – 8 TB Thai sweet chili sauce
  • creme fraiche

Bake bread rounds in a 300 degree oven for about 25 minutes until crisp and browned.  Cool completely and then store in a zip lock bag until ready to assemble.

Heat a grill pan over medium high heat.  Grill scallop slices (dry) for about a minute a side.  Remove from heat into bowl with sweet chili sauce.  Chill until ready to assemble.

When ready to assemble, top each toast round with a scallop slice and a dollop of creme fraiche.

Seared tuna with wasabi sauce
  • 1 lb of sushi grade tuna
  • 1 TB black sesame seeds
  • 1 TB sesame seeds
  • 1 TB poppy seeds
  • 1 TB canola oil
  • 1/4 cup sour cream
  • 2 TB wasabi paste (can be made by combining equal parts of wasabi powder and water)
  • flat bread crackers
Cut tuna into long blocks.  Season with salt and pepper.  Combine sesame seeds and poppy seeds in a shallow pan and dip tuna blocks in seeds, coating each side.  Using a non-stick pan over medium high heat, heat canola oil and sear tuna blocks about 2 minutes a side.  (You want tuna to be rare).  Remove from heat and chill in refrigerator.  Combine sour cream and wasabi paste.  When ready to serve, slice tuna and put on flat bread crackers – top with a small amount of sauce.

Gazpacho

  • 4 cups tomato juice
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 red pepper, chopped
  • 2 cucumbers, peeled, seeded and chooopped
  • 2 scallions, chpped
  • juice of 1 lime
  • juice of 1/2 lemon
  • 2 TB white wine vinegar
  • 1 tsp tarragon
  • 1 tsp basil
  • 1 tsp cumin
  • 1/4 parsley, chopped
  • 3 TB olive oil
  • 2 large tomatoes, cored and chopped
  • salt and pepper to taste
Combine ingredients in a blender and process to your liking.  Refrigerate.  Serve.

Beef Tenderloin 

We always used to cook tenderloin at high heat until we discovered this slow-roasted technique.  Meat is moist and tender.

  • 1 beef tenderloin, trimmed and tied
  • 3 TB olive oil
  • 2 tsp kosher salt
  • coarsely ground pepper.

Preheat oven to 275.  Brush filet with olive oil and sprinkle with salt and pepper.  Roast for 1 hour and 15 minutes.  Check temperature – when a thermometer registers 125, your meat is rare.  If you want medium rare, cook to 135.  Remove from oven and cover with aluminum foil.  Let rest for about 20 minutes and then carve and serve with sauce of your choice.  Every time we make the beef this way, people say it is the best they have ever had.

Mustard Horseradish sauce

  • 1 1/2 cups mayonnaise
  • 3 TB Dijon mustard
  • 1 1/2 TB whole-grain mustard
  • 1 TB horseradish
  • 1/4 cup sour cream

Whisk together to combine.  Refrigerate until ready to serve.

Basil Parmesan Mayonnaise
  • 2 extra-large egg yolks, at room temperature
  • 3 TB freshly squeezed lemon juice
  • 1/2 cup fresh grated Parmesan cheese
  • 1 TB Dijon mustard
  • 1/2 cup chopped fresh basil leaves, lightly packed
  • 1/2 tsp minced garlic
  • 1 cup vegetable oil, at room temperature
  • 1/2 cup olive oil, at room temperature
Place egg yolks, lemon juice, cheese, mustard, basil and garlic in a food processor fitted with the steel blade.  Process for 20 seconds, until smooth.  Combine two oils together in a 2 cup liquid measuring cup.  With the food processor running,g slowly pour the oil mixture through the feed tube to make a thick emulsion.  Season to taste with salt and pepper.
Vegetable platter
I wanted to have a healthy offering in addition to the gazpacho.  I roasted asparagus, cauliflower and carrots (separately) at 350 tossed with a small amount of olive oil and salt and pepper.  (I did the asparagus for about 5 minutes, the cauliflower for about 30 and the carrots for about 25.)  I added sliced red and yellow peppers, baby bella mushrooms and radishes.  In the middle of the plate we had a bowl with:
Arugula green goddess dip
  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 scallion, chopped
  • 1 clove garlic, chopped
  • 1 TS fresh lemon juice
  • 2 cups of arugula

Combine all ingredients in a blender until smooth.

Crab dip

  • 1 lb lump crab meat
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 2 8 oz. packages of cream cheese
  • 1 1/2 cups cheddar cheese
  • 2 tsp dry mustard
  • 2 TB Worcestershire sauce
  • 2 tsp lemon juice
  • Old Bay seasoning to taste.

Combine all ingredients and bake at 350 for 30 minutes.

Chicken Liver Mousse pate

  • 1 lb chicken livers
  • 2 TB canola oil
  • 2 shallots, finely sliced
  • 2 garlic cloves, minced
  • 2 TB brandy
  • 5 TB butter
  • 1/4 tsp freshly ground nutmeg
  • 1/4 cup heavy cream

Trim chicken livers and season with salt and pepper.  Heat oil over high eat and sear livers on all sides.  Reduce heat to low and cook for 2 – 4 minutes until livers are browned on outside but still pink inside.  Remove livers to a dish.  In pan with remaining fat, cook shallots and garlic over medium heat until translucent.  Reduce heat to low and add brandy.  Add 4 TB of butter and nutmeg and stir.  Remove from heat.

Add liver and butter mixture to a food processor and puree until smooth.  Add remaining butter.  Whip cream into soft peaks and fold into pate.  Put in a bowl and cover with plastic wrap and refrigerate until ready to serve.  NOTE: This is best if made the day before.

Advertisements

Party time!

My in-laws both turn 80 this year (my mother-in-law in July and my father-in-law in November.)  They wanted a joint birthday party so Keith and I catered the food and my sister-in-law and her husband took care of the bar.  I wanted the food to be nice and knew that some of the preparation would be done in their kitchen (although it is well-equipped, it is always harder to cook in someone else’s kitchen.)

This was my menu:

Passed hors’doevres 

  • Crab salad in cucumber cups
  • Tuna tartar in tasting spoons
  • Bacon avocado cherry tomatoes

On the table

  • Beef tenderloin with two sauces (mustard horseradish and basil parmesan mayonnaise)
  • Gazpacho (served in parfait tasting glasses we got at Pier One years ago)
  • Bruschetta with three toppings (shrimp, tomato and spinach)
  • Asparagus wrapped in prosciutto
  • Deviled eggs topped with caviar

For dessert we had cake from Graul’s (two cakes so they could each have their preferred) served with the amazing homemade ice cream from Victor’s Highland Creamery in Oxford where they live.  It’s always interesting to see what is popular with different crowds.  The crab salad and bacon avocado tomatoes were slightly more popular than the tuna.  Everyone loved the beef (it’s hard not to like tenderloin) and everybody always loves deviled eggs.  Somebody commented that they never make them because they are too labor intensive but I know that whenever I serve them people gobble them up.  (Often with the remark “I haven’t had deviled eggs in years.”)  The asparagus was also demolished.

Here are the recipes:

Crab salad in cucumber cups

  • 2 seedless cucumbers sliced about 3/4 inch thick
  • 1 pound of crabmeat (lump or jumbo)
  • 3 – 4 TB mayonnaise
  • juice of 1 lemon
  • 1/4 tsp celery salt
  • 1/4 tsp Worcestershire sauce

Scoop the flesh out of the center of the cucumbers with a spoon making sure not to go all the way through the cucumber.  (This can be done ahead with cucumber cups stored in the fridge until party time)  Gently combine crabmeat with mayo, lemon juice, celery salt and Worcestershire.  Refrigerate until ready to serve.  Spoon a dollop of crab salad into the cucumber cups and serve.

Tuna Tartar
  • 1 lb fresh tuna, chopped finely
  • 4 TB olive oil
  • zest and juice of 1 lime
  • 1/2 tsp wasabi powder
  • 1 1/2 tsp low sodium soy sauce
  • 5 dashes Tabasco sauce
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh ground pepper
  • 2 scallions, minced
  • 1 small jalapeno pepper with seeds removed, minced
  • 1 1/2 avocados, chopped

Place tuna in a bowl.  Whisk together olive oil, lime zest, lime juice, wasabi, soy sauce, Tabasco, salt and pepper.  Pour over tuna.   Stir in  scallions, jalapeno and avocado.  Refrigerate for a few hours until ready to serve.

Bacon stuffed cherry tomatoes

  • cherry tomatoes (I did about 50)
  • 1 lb bacon, cooked to crisp
  • 2 avocados
  • juice of 1/2 lemon
  • 2 TB mayonnaise

With a sharp knife, cut a small slice off the bottom of the tomatoes so they will stand up flat.  (I made these for a family reunion in June and thought I could skip that step but it’s important – otherwise they roll around on the serving platter.)  Scoop out enough tomato from the top to make a little cup without cutting all the way through the tomato.

Crumble bacon in a bowl.  Add in chopped avocado and squeeze lemon juice over.  Stir in mayonnaise.  (Refrigerate until ready to serve.)  Scoop some of the bacon avocado mixture into each tomato and serve.  Labor intensive but delicious.

Beef Tenderloin 

We always used to cook tenderloin at high heat until we discovered this slow-roasted technique.  Meat is moist and tender.

  • 1 beef tenderloin, trimmed and tied
  • 3 TB olive oil
  • 2 tsp kosher salt
  • coarsely ground pepper.

Preheat oven to 275.  Brush filet with olive oil and sprinkle with salt and pepper.  Roast for 1 hour and 15 minutes.  Check temperature – when a thermometer registers 125, your meat is rare.  If you want medium rare, cook to 135.  Remove from oven and cover with aluminum foil.  Let rest for about 20 minutes and then carve and serve with sauce of your choice.  Every time we make the beef this way, people say it is the best they have ever had.

Mustard Horseradish sauce

  • 1 1/2 cups mayonnaise
  • 3 TB Dijon mustard
  • 1 1/2 TB whole-grain mustard
  • 1 TB horseradish
  • 1/4 cup sour cream

Whisk together to combine.  Refrigerate until ready to serve.

Gazpacho

  • 4 cups tomato juice
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 red pepper, chopped
  • 2 cucumbers, peeled, seeded and chooopped
  • 2 scallions, chopped
  • juice of 1 lime
  • juice of 1/2 lemon
  • 2 TB white wine vinegar
  • 1 tsp tarragon
  • 1 tsp basil
  • 1 tsp cumin
  • 1/4 parsley, chopped
  • 3 TB olive oil
  • 2 large tomatoes, cored and chopped
  • salt and pepper to taste
Combine ingredients in a blender and process to your liking.  Refrigerate.  Serve.  This was easy to make ahead and bring ready to go.

Bruschetta Toasts

  • 1 loaf of French bread (I used two since I made all three toppings)
  • olive oil
Slice bread into 1/4 inch slices on diagonal to make longer slices.  Brush with olive oil.  Bake at 350 for about 10 minutes until crisp.  Cool before topping.  (Toasts can be made ahead and stored in baggies – just make sure they are cool before bagging.)
Tomato topping
  • 2 large shallots, thinly sliced
  • 1 TB olive oil
  • 2 tomatoes, seeded and chopped
  • 3 oz ricotta salata or feta cheese, diced
  • 2 TB chives, minced
  • 2 tsp balsamic vinegar
Heat oil over low to medium heat in a small saucepan.  Cook shallots, stirring until soft.  Add tomatoes and cook for 2 minutes.  Toss tomato mixture with cheese, chives and balsamic vinegar.  Refrigerate until ready to use.  To serve, top toasts with 1 – 2 tsps of mixture (depending upon size of toasts.)
Spinach topping
  • 2 bags baby spinach
  • 6 garlic cloves, finely minced
  • 1/4 tsp kosher salt
  • 2 TB olive oil
  • 3/4 cup mozzarella cheese
Saute garlic in medium saucepan over medium heat for about 1 minute.  Add spinach in two batches and stir until wilted (about 5 minutes.)  Drain liquid and transfer to a bowl.  Stir in mozzarella cheese.  Refrigerate until ready to serve.  Spoon onto toasts.
Shrimp topping
  • 1/2 lb cooked shrimp, roughly chopped
  • 2 – 3 TB olive oil
  • 1 TB lemon juice
  • 2 chopped shallots
  • 1 clove garlic, minced
  • 1 TB chopped parsley

Combine all ingredients and refrigerate until ready to assemble – up to overnight.  Spoon onto toasts.

Asparagus wrapped in prosciutto

  • asparagus
  • cream cheese (slightly softened)
  • proscuitto (thinly sliced)

Blanch asparagus by dropping into boiling water for about two minutes and then running under cold water.  Refrigerate.

Cut prosciutto slices into smaller pieces.  Spread with cream cheese and roll asparagus spears in it.  This is a bit labor intensive but worth it.  I had them ready to go and then refrigerated with a damp paper towel over them.  I’ll also confess that I’m not good at managing the quantities.  I bought a bunch of asparagus and a pound of proscuitto.  We ran out of asparagus and the big platter of them was decimated.

Deviled eggs
  • eggs
  • Worcestershire
  • dry mustard
  • cayenne pepper
  • paprika
  • mayonnaise
Place eggs in a pot just big enough to hold them and add water to cover.  Bring to a rapid boil, turn off heat and cover for 17 minutes.  Remove from heat and add cold water and ice cubes to stop cooking.  Chill eggs in refrigerator.  Peel eggs and cut in half.  Put yolks in a bowl and mash with a fork.  Add Worcestershire sauce, mustard, paprika and mayonnaise.  For the party I cooked 60 eggs.  I have no idea what quantities I used of anything else – I just put in a bunch of everything, stirred it, tasted it and then added a little more.  Everyone loved them.  You can top with a small amount of caviar to make them look a bit more elegant.   Refrigerate until ready to serve.  (When you fill them and refrigerate you usually end up smashing them when you cover them.  I’ve discovered it is easier to put the whites in a baggie and the filling in a bowl and then fill them when I’m ready to go.
Sadly we were so busy that I never got a chance to take a picture!

Apres tennis dinner

My husband and I usually play tennis on Wednesday nights.  That means we’re both getting home around 8, we’re both starving and I want something that I can pull together quickly.  Crab cakes are always a hit because I can form them ahead and then just have to cook them when we get home.  The last of the leftover corn makes a great side and I had some gazpacho in the fridge – one of my favorite summer recipes.

Maryland Crabcakes

  • 1 lb crabmeat, lump or jumbo lump
  • 1 egg
  • 1/4 tsp Worcestershire sauce
  • 1/8 tsp Paprika
  • 1 TB Dijon mustard
  • 4 TB Mayonnaise
  • 1/3 cup Panko (or breadcrumbs)
  • Wondra Flour
  • Olive oil
  • Butter

In a bowl whisk together egg, Worcestershire, spices, mustard and mayo.  Stir in Panko (my 4 year old daughter likes to eat panko out of a bowl).  Gently fold in crabmeat, being careful not to break up the lumps of crabmeat.  Sprinkle flour on a plate.  Form crab mixture into cakes and put on top of flour.  Sprinkle with more flour and refrigerate until ready to cook.

Heat a saute pan over medium heat.  Combine 1 TB Olive oil and 1 tsp butter.  Cook crabcakes 4 – 5 minutes per side until browned.  Serve.  (A leftover crabcake makes an awesome sandwich on toast the next day.)

Gazpacho

  • 4 cups tomato juice
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 red pepper, chopped
  • 2 cucumbers, peeled, seeded and chopped
  • 2 scallions, chopped
  • juice of 1 lime
  • juice of 1/2 lemon
  • 2 TB white wine vinegar
  • 1 tsp tarragon
  • 1 tsp basil
  • 1 tsp cumin
  • 1/4 parsley, chopped
  • 3 TB olive oil
  • 2 large tomatoes, cored and chopped
  • salt and pepper to taste
Combine ingredients in a blender and process to your liking.  Refrigerate.  Serve.

Tapas party

My husband is the captain of an Interclub tennis team and we usually host an end of season party for the team and spouses.  We have done this for a number of years and I’ve done varying things (last year I did the Chinese Chicken salad and sesame noodles, one year I did Fajitas, etc.)  This year they won the title for their league so I wanted it to be special.  In a moment of insanity, I decided to go with a tapas theme.  Tapas are fun because they are lots of little dishes.  Tapas is a lot of work because it is LOTS of little dishes.  I usually pride myself on planning things pretty well but I got a little carried away.  I’m not going to give you the full grocery list.  I am going to share the individual dishes with their ingredients and recipes in the event that you want to make some.  Trust me that if you want to make all of them you should plan on devoting an entire weekend to the effort.

Here is the menu with recipes following:

  • Marcona almonds, olives, bread and Spanish cheese (the easy part because you buy these)
  • scallops with Serrano ham
  • mushroom and shrimp tartlets
  • gazpacho (which gave me an excuse to get the cute single serving glasses I’ve been craving from Pier One)
  • zucchini fritters with chipotle mayonnaise
  • sauteed mushrooms
  • cherry tomatoes stuffed with black olives anc apers
  • patatas bravas
  • steak with garlic and sherry
  • Moroccan chicken kabobs
  • deviled eggs
  • oven baked vegetable tortilla

And a dessert platter with:

  • brownies
  • lemon iced gingersnap sandwiches
  • orange poundcake
  • iced sugar cookies (decorated to look like tennis balls)

Here are a couple of pictures:

Tapas party

Tapas party

Don't you love the centerpiece - trophy and tennis balls

Don’t you love the centerpiece – trophy and tennis balls

The dessert platter

The dessert platter

So I made:

Mushroom and shrimp tarts

Make the filling ahead adn fill the they will get soggy if you let them sit.

  • 1/4 lb chopped mushrooms
  • 1 cloves minced garlic
  • 1 TB butter
  • 1/4 cup champagne
  • 1/4 cup cream
  • 5 cooked jumbo shrimp, peeled and chopped
  • 2 oz. grated cheddar cheese
  • croustades crispy shells
Saute mushrooms and garlic in butter over low heat for 15 minutes.  Add wine and bring to a boil.  Cook until almost dry.  Add cream and shrimp and cook for 3 minutes, stirring occasionally.  Remove from heat.  Fill shells with mixture and top with grated cheese.  Cook in oven at 375 for 2 – 3 minutes or until cheese is melted and serve.
Scallops with Serrano ham
  • scallops (I bought 30)
  • juice of 1 lemon
  • 2 cloves minced garlic
  • 3 TB olive oil
  • 1 TB minced parsley
  • 1/3 lb Serrano ham sliced thin
Combine lemon, garlic, olive oil and parsley and marinate scallops for 20 minutes.  Drain and skewer each scallop on a small skewer (I used bamboo ones that I soaked in water first).  Then skewer a 1/2 slice of scrunched ham.  Broil for 4 – 5 minutes or until scallops are done.  If I had made 60 of them I don’t think there would have been any left.

Gazpacho

  • 4 Cups Tomato Juice (If you want spicier soup, use V8)
  • 1/2 cup finely minced yellow onion
  • 1 clove garlic, minced
  • 1 red pepper, minced
  • 1 cucumber, peeled, seeded and minced
  • 2 scallions minced
  • juice of 1/2 lemon
  • juice of 1 lime
  • 2 TB sherry vinegar
  • 1 tsp tarragon
  • 1 tsp basil
  • 1/4 tsp cumin
  • 1/4 cup fresh parsley, minced
  • 3 TB olive oil
  • 2 cups fresh tomatoes, diced
  • salt and pepper to taste

Combine all ingredients.  Puree some or all as desired.  Chill and serve.

Zucchini fritters
  • 2 zucchini grated with a coarse grater
  • zest from 1 lemon
  • 1 garlic clove, thinly sliced
  • 2 scallions thinly sliced
  • 1/2 cup grated Parmesan cheese
  • 2 eggs
  • 3/4 cup flour
  • olive oil
Combine zucchini with garlic, scallions, Parmesan, eggs, lemon zest and flour.  Heat a heavy saute pan over medium heat and add olive oil.  Plop zucchini mixture into hot oil by tablespoons and cook 2 -3 minutes per side until crisp.  Remove to a plate covered in paper towels and serve hot.    (I made them ahead and reheated for about 10 minutes in a hot oven.)

Patatas Bravas

  • Olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 1/4 cup white wine
  • 14 oz canned chopped tomatoes
  • 2 tsp white wine finegar
  • 1 tsp crushed, dried chile pepper
  • 2 tsp paprika
  • 1 lb fingerling potatoes

Heat a saucepan over medium heat and add about 2 TB of olive oil.  Cook the onion until soft.  Add garlic and stir in.  Add wine and bring mixture to a boil.  Add tomatoes, vinegar, pepper and paprika and simmer uncovered for 10 – 15 minutes or until sauce thickens.

Remove sauce and transfer to a blender.  Blend until smooth and return to pan.  Keep warm.

Cut potatoes into chunks (unpeeled).  Heat oil in a large skillet and cook poatotes over medium high heat until golden brown.  Drain on paper towels and sprinkle with salt.  Put potatoes in a dish and spoon sauce over potatoes.  Use toothpicks to spear the potatoes.

These are spicy and delicious.  This would make a good vegetable dish with chicken.

Chicken Kabobs

  • 1 boneless, skinless chicken breast cut into cubes
  • 3 TB olive oil
  • Juice of 1 lemon
  • 2 garlic cloves, minced
  • 1 1/2 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/4 tsp cinnamon
  • 1/2 tsp oregano

Whisk together all ingredients in a small bowl or measuring cup.  Pour over chicken and marinate 8 hours or overnight.  When ready to cook, drain and reserve marinade and thread chicken cubes on metal or wooden skewers (if using wooden skewers, soak them in water for 30 minutes first).  Grill or broil kabobs, turning regularly and brushing with reserved marinade (10 – 15 minutes or until chicken is done).  Serve hot.

Deviled eggs
Everyone loves these so plan on each person eating at least two.
  • 1 dozen eggs
  • 2 tsp Worcestershire sauce
  • 1 tsp dry mustard
  • 1 tsp paprika
  • 1/3 cup mayonnaise
Place eggs in a pot just big enough to hold them and add water to cover.  Bring to a rapid boil, reduce heat to just simmering and cover for 17 minutes.  Remove from heat and add cold water and ice cubes to stop cooking.  Chill eggs in refrigerator.  Peel eggs and cut in half.  Put yolks in a bowl and mash with a fork.  Add Worcestershire sauce, mustard, paprika and mayonnaise.  Taste and adjust seasoning to your liking.  Fill egg whites with filling and top with additional paprika.  Refrigerate until ready to serve.

Stuffed cherry tomatoes

  • 2 – 3 pints cherry tomatoes, pulp cut out
  • 10 – 12 pitted black olives
  • 2 TB capers
  • 1 package softened cream cheese

Combine olives and capers in a food processor (I used my little one) and mince.  Add cream cheese and combine.  Stuff tomatoes with filling and refrigerate until ready to serve.  These would also be good stuffed with crab salad or tuna salad.

Steak with garlic and sherry

  • 1 pound sirloin cubes
  • 4 – 5 cloves garlic, minced
  • 2 TB olive oil
  • 1/3 cup good sherry

Combine steak and garlic and toss well with your hands.  Refrigerate for at least one hour or up to overnight.  When ready to cook, heat a heavy skillet over medium heat.  Add oil and then steak.  Cook until desired doneness, then add sherry and cook 2-  3 minutes.  Serve with bread.

Oven baked veggie tortilla

  • 4 scallions, minced
  • 2 peppers (I used one red and one orange), diced
  • 2 cloves garlic , minced
  • 2 TB olive oil
  • 1 potato, boiled, peeled and diced
  • 5 eggs
  • 1/2 cup sour cream
  • 6 oz shredded cheese (I used half Parmesan and half cheddar)

Preheat oven to 375.

Saute garlic, scallions and pepper in olive oil over medium heat until soft but not browned.  Cool and add potato.

Beat eggs and beat with sour cream.  Stir in cheese and vegetables.  Line a 7 x 10 baking dish with aluminum foil and brush with olive oil.  Fill with egg mixture and bake 30 – 40 minutes or until set.  Remove from container and peel off foil.  Cut into squares and serve at room temperature with toothpicks.

More summer treats

These fish tacos are actually good any time of year but when the tomatoes are good in the summer, they are even better.

Fish Tacos

  • Soft taco shells (1 or 2 per person)
  • Tilapia filets (1 per person)
  • Lime juice
  • Olive oil
  • Avocado, chopped
  • 1/2 cup sour cream
  • Small can of black beans, rinsed and drained
  • Fresh tomato, chopped
  • Salsa
  • Napa cabbage, chopped

Marinate tilapia filets in 1 TB lime juice and 1/2 tsp olive oil per filet.  I used the grill pan and cooked the fish about 3 minutes a side.  Distribute fish between taco shells and top with black beans, avocado, Napa cabbage and tomato to taste.  Roll taco shells and top with salsa and sour cream.  (For a little heat, stir some powdered chipotle pepper into the sour cream.)

I made a batch of gazpacho last night.  We’ll have it with our sandwiches tomorrow and our crab rolls on Thursday.  Gazpacho is like liquid salad – it is so healthy and good for you and this recipe is really delicious.  It doesn’t take long to make so grab your knife and your blender!

Gazpacho

  • 4 Cups Tomato Juice (If you want spicier soup, use V8)
  • 1/2 cup finely minced yellow onion
  • 1 clove garlic, minced
  • 1 yellow or red pepper, minced
  • 1 cucumber, peeled, seeded and minced
  • 2 scallions minced
  • juice of 1/2 lemon
  • juice of 1 lime
  • 2 TB sherry vinegar
  • 1 tsp tarragon
  • 1 tsp basil
  • 1/4 tsp cumin
  • 1/4 cup fresh parsley, minced
  • 3 TB olive oil
  • 2 cups fresh tomatoes, cored and diced
  • salt and pepper to taste

Combine all ingredients.  Puree some or all as desired (I like to keep about 1/2 of the tomato, cucumber and pepper in little chunks so there is some texture in the soup.)  Chill and serve.  If you want to serve as an entree, top each serving with shrimp that you have steamed, peeled and chilled.  You can also add some chopped avocado or sour cream if you like.

The bounty of the produce stand

Labor Day marks the end of summer which always makes me sad.  I feel like I wish I had spent more time at the pool, played more tennis and played  more golf.  I also feel that I need to rush to use the great vegetables from the produce stand before they close up shop for the winter.  I went a little wild buying tomatoes, zucchini, cucumbers and peppers.  I’m making two different tomato sauces to freeze – one cooks on the stove and is mild for using on pizzas and lasagna while the other cooks in the oven and is zestier, wonderful on pasta with fresh mozzarella cheese.  I’m also making gazpacho.  Here are the recipes:

Tomato Sauce

  • 6 lbs of tomatoes, cored and quartered (I threw in some cherry tomatoes because we had a bunch from our plant)
  • 15 – 20 basil leaves, coarsely chopped
  • 2 TB olive oil
  • salt and pepper
Put tomatoes in a heavy sauce pan with a lid and cook over medium high heat, stirring occasionally for about 20 minutes until juice is released from tomatoes.  Using a food mill, strain the mixture so that you have sauce.  Cook sauce over low heat until thickened to desired consistency.  Stir in olive oil, salt and pepper and freeze in small containers.  (You can also freeze in ice cube trays.)
Roasted Tomato Sauce
  • 3 TB olive oil
  • 6 garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 7 – 8 medium tomatoes, cored and chopped
  • 1/2 cup chopped basil
  • 1/4 tsp salt
  • 1 TB capers
  • 2 tsp anchovy paste
in a glass baking dish toss tomatoes with olive oil garlic and red pepper.  Roast at 375 for about 45 minutes.  Stir in basil and salt and roast for another 15 minutes.  Stir in capers and anchovy paste and roast for another 30 minutes, stirring occasionally.  Remove from oven and let cool.  Freeze until ready to use.
Gazpacho
  • 4 cups tomato juice
  • 1/2 cup minced onion
  • 1 clove garlic, minced
  • 1 red bell pepper, chopped
  • 1 cucumber, peeled, seeded and chopped
  • 2 scallions, chopped
  • juice of 1/2 lemon
  • juice of 1 lime
  • 2 TB wine vinegar
  • 1 tsp basil
  • 1/2 tsp cumin
  • 1/3 cup minced parsley
  • 2 TB olive oil
  • salt and pepper
  • 2 – 3 tomatoes, diced
Combine all ingredients.  I usually puree about 1/2 the vegetables and leave the other half finely chopped to give the soup texture.
Next weekend I’ll make ratatouille!

Gazpacho

I love Gazpacho and it is another great way to use fresh veggies from the produce stand.  It is easy to make and wonderful to have in the fridge – good for lunch and dinner.  As I chop the veggies, I rough chop some and puree in the blender and finely chop some and put aside to stir in so the soup has some crunch.  You can puree it all if you prefer.  If you want to dress it up and make it a little more filling, you can top each serving with a few chilled steamed shrimp or some crabmeat.

Gazpacho

  • 4 cups tomato juice
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 red pepper, chopped
  • 2 cucumbers, peeled, seeded and chooopped
  • 2 scallions, chpped
  • juice of 1 lime
  • juice of 1/2 lemon
  • 2 TB white wine vinegar
  • 1 tsp tarragon
  • 1 tsp basil
  • 1 tsp cumin
  • 1/4 parsley, chopped
  • 3 TB olive oil
  • 2 large tomatoes, cored and chopped
  • salt and pepper to taste
Combine ingredients in a blender and process to your liking.  Refrigerate.  Serve.