Sunday Dinner with My Girls

There is nothing I love more than spending time with my BFF's!  When I knew we were going to be spending the day together, I came up with a delicious menu that everyone would love. 

The Menu:

Grilled Pizza- Recipe courtesy of Anne Burrell

Southern Fried Chicken- I love fried chicken (if it's done right) I only eat it probably once or twice a year, but when I do I always go for the crispiest, crunchiest skin.  Unfortunately it's hard to find good fried chicken without going to KFC or another franchise. So thank you Pat and Gina Neely, whose recipe was fantastic and really knocked it out of the ballpark.

Corn on the cob in a Garlic Shallot Butter

Greek Salad with Arugula

Apple Tart

GRILLED  PIZZA

For the dough:
1/2 cup warm tap water
1 1/2 teaspoons dry yeast
1/2 teaspoon sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil

 

To make the dough:

In a small bowl add the warm (this activates the yeast. If the water is too hot the yeast will die and if the water is too cold the yeast will not activate) tap water add the dry yeast and the sugar and stir to combine. Let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty, this is what you want.

In a large mixing bowl, combine the flour and the salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth clean work surface and use your hands to knead the dough to a smooth consistency.

Return the dough to the mixing bowl, cover with plastic wrap and set in a warm place for at least 1 hour or until the dough has doubled in size.

Preheat oven to 425 degrees F and preheat grill to medium-high heat

 

Brush and oil grill to remove any crud and clean.

Portion the dough into golf ball size rounds. Using a rolling pin, roll each dough into a rectangle, I like irregular shapes. If not using the dough right away, wrap each 1 in plastic wrap and reserve until ready to use. If using the dough right away grill each dough on both sides so there are grill marks and the dough is stiff and crisp.
 

Toppings- you can put whatever toppings you want and put back in the oven at 425 degrees until the cheese melts
 

Below I have made a pizza with shaved Parmigiano-Reggiano and Fontina cheese.  After the cheese melted I removed it from the oven and topped it with an arugula salad and slices of prosciutto.

Next was a white pizza, topped with Fresh mozzarella, Fontina, Parmigiano-Reggiano and Ricotta cheese, topped with chopped Soppressata and Cappacuolo.  The Third was a Margarita and the last was a traditional pizza with meat and cheese.

 

SOUTHERN FRIED CHICKEN



1 (2 1/2-pounds) fryer chicken, cut into 10 pieces
Salt and freshly ground black pepper
1 quart buttermilk
2 tablespoons hot sauce
1 teaspoon cayenne pepper
Peanut oil, for frying
3 cups all-purpose flour
1 tablespoon cayenne
2 teaspoons garlic powder
1 teaspoon paprika
 

Directions
Season the chicken with salt and pepper and place in a casserole dish. In a nonreactive bowl, mix buttermilk, hot sauce and cayenne. Pour the buttermilk mixture over the chicken, cover with plastic wrap and place in the refrigerator to marinate for 2 hours or overnight.

Preheat a deep-fryer or heavy bottomed pot using peanut oil to 350 degrees F.

Into a large paper bag, measure the flour, cayenne, garlic powder, paprika, and salt and pepper. Shake off excess buttermilk mixture and place the chicken, a few pieces at a time, into the bake and shake to dredge.

Place the chicken into the hot oil and fry until golden and crisp, about 5 minutes . Remove from the fryer onto a paper towel lined sheet tray and season with salt and pepper.

 

Finish cooking in a 350  degree oven for 45 minutes.

 

 

 GREEK SALAD WITH ARUGULA

 Arugula
1 Cucumber (from my garden)
3 tomatoes (from my garden)
1/2 red onion
1 cup crumbled feta cheese
3 T EVOO

APPLE TART

WITH APRICOT GLAZE



1- Pie Crust (see apple pie recipe)
1- Tart pan
6 Granny Smith Apples
1/2 cup white sugar
1/2 cup brown sugar
3 T Flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 tsp allspice
1/2 tsp ginger

Cut the apples into thin slices. Place white sugar, brown sugar , cinnamon, nutmeg, ginger, all spice and flour into a bowl and mix together.  Put pie crust in the tart pan and press into place.  Lay apple slices in a circle,  once you have made the first layer- sprinkle half of the sugar mixture on top.  Lay second layer of apples and sprinkle remainder of sugar mixture on the top.

Bake in a 400 degree oven for 15 minutes- then at 375 for 30 minutes

Apricot Glaze: pour 1 jar of apricot jam into  a sauce and heat on medium low.  Pour through a sieve into a bowl.  Brush Apricot glaze on tart.

ENJOY!



Barbara's Ice Cream Surprise

Oreo Crust
30 Oreo cookies
4 tablespoons unsalted butter melted

Put cookies in food processor and pulse until cookies are fine in texture.  Add 4 tablespoons melted unsalted butter.  Mix well and pour into pie pan.  Press into pie pan and put in the refrigerator for 15 minutes to set.  Then cook crust in 350 degree oven for 15 minutes.  Set aside to cool.

Filling
1/2 Gallon French vanilla ice cream
2 Snickers Bars
2 Kit Kat bars
2 packages  Reese's Peanut Butter Cups
6 chocolate chip cookies (see Blondie recipe from Easter Sunday)

Pour ice cream into a large bowl and let soften a bit about 15-30 minutes.  Rough chop all the candy bars and 4 cookies.  Put all the candy and four chocolate chip cookies into bowl with ice cream and mix well. Pour mixture into cooled pie shell and smooth out the top.  Wrap pie tightly in saran wrap and put back in the freezer.

When ready to serve, remove saran wrap, drizzle with chocolate syrup and caramel and top with remaining chocolate chip cookie pieces.

ENJOY!

 

 

 

Baked Goods for Loved Ones

 

 

CREME BRULEE

 

Ingredients:

6 egg yolks 6 tablespoons white sugar, divided 1/2 teaspoon vanilla extract

2 1/2 cups heavy cream 2 tablespoons brown sugar

Directions:

1.	Preheat oven to 300 degrees F (150 degrees C).
2.	Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
3.	Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
4.	Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
5.	Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
6.	Preheat oven to broil.
7.	In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
8.	Remove from heat and allow to cool. Refrigerate until custard is set again.

 

 

SHRIMP AND SCALLOPS SCAMPI

2 dozen large shrimp cleaned and deveined tails on
2 pounds Sea Scallops
3 cloves of garlic chopped
1 lemon
3 tablespoons EVOO
3 tablespoons unsalted butter
2 cups dry white wine
kosher salt/black pepper
1 pound Linguini cooked al dente


In a large saucepan add EVOO and sauté the garlic on low heat (don't let it get brown). Turn heat to medium and start cooking the scallops.  Gently sear scallops and put on a separate plate when finished. Start cooking the shrimp. It only takes 1-2 minutes per side and you will need to do it in batches.  Put cooked shrimp on separate dish. Once all of the shrimp has been cooked, add a 1/2 cup of the white wine to deglaze the pan along with 1/2 squeezed lemon.  once you have deglazed the pan add the rest of the white wine,  lemon, unsalted butter, salt and pepper and bring to simmer.  Put the shrimp and scallops back in the pan, cover and simmer on low for 5 minutes.

Pour over pasta and serve

ENJOY!

CRAB CAKES

• 1 lb. jumbo lump crabmeat, fresh or pasteurized 
•  1 large egg      
• 1/4 cup mayonnaise      
• 1-1/2 tsp. Dijon mustard      
• 1-1/2 tsp. Old Bay seasoning      
• 1 tsp. fresh lemon juice      
• 1/2 tsp. Worcestershire sauce Kosher salt      
• 1-1/4 cups fresh breadcrumbs
• 1 Tbs. chopped fresh flat-leaf parsley      
• 2 Tbs. unsalted butter           
• 1 Tbs. olive oil      
• Lemon wedges for serving      

Drain the crabmeat, if necessary, and pick through it for shells ( jumbo lump will not have  shells). Put the crab in a medium mixing bowl and set aside.

In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not overmix.

Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash—it should still be somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours.

Shape the crab mixture into 8 cakes about 1 inch thick. In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan (8 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes. Serve with lemon wedges on the side for squeezing over the cakes.

Enjoy!

 

BLONDIES

 

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Chocolate Morsels

 

PREHEAT oven to 350° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels.

 Grease 15 x 10-inch jelly-roll pan. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

 

Mother's Day Dishes

 

Recipes to follow 

 

 

Shrimp and Scallops Scampi over Linguini

 

Crab Cakes over Quinoa

 

 

 

Blondies

 

 

Dark Chocolate Brownies

Chocolate Pudding Pie

 

 

 

 

 

Cannoli's

Crème Brule

Easter Sunday

So, once again I was unable to photograph my Meat Dishes.  I'm going to have to learn to manage my time better.    when the meat comes out of the oven to rest, it's crunch time ie. getting all the sides ready and making the gravy.

However, good news I was able to get photographs of my Pizza Rustico and of course the Desserts- Enjoy!

Pizza Rustico-325 1 hour 15 minutes

2- Pie Crusts

¼ lb ham/prosciutto

¼ dried sausage

¼ pound salami

½ pound mozzarella

1 pound ricotta

3 oz grated cheese

Salt/pepper/parsley

7 eggs-

I use a 9inch spring form pan for this dish

Cannoli Cream

½ c heavy cream

1 pound ricotta

½ cup powdered sugar
8 oz min semi sweet morsels

  Profiteroles

• 1/2 cup water
• 1/2 stick butter
• Pinch salt
• 1/2 cup all-purpose flour
• 2 eggs
• Pinch ground cinnamon
• Ice cream
• Chocolate Sauce, recipe follows
• Special Equipment: Pastry bag fitted with large straight tip
• Chocolate Sauce
• 4 ounces semisweet or dark chocolate
• 1/4 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon corn syrup
• 1 good pinch ground cinnamon

Directions

Preheat oven to 425 degrees F.
In a small saucepan combine the water, butter and salt and bring to a boil. Reduce the heat and add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball and has a slightly sweaty sheen to it and it has pulled away from the pan. Transfer the mixture to a mixing bowl and let cool for 3 to 4 minutes. The mixture does not have to be cold, just cool enough not to cook the eggs when added. Using an electric mixer or lots of good old-fashioned elbow grease, beat in the eggs 1 at a time. Do not add the second egg until the first is fully incorporated. Add in the cinnamon and beat for another second to combine.
Transfer the mixture to a pastry bag equipped with a large straight tip and pipe 1-inch balls onto a sheet tray lined with parchment paper. When done dip your finger in water and smooth the top of each ball where the pastry bag released the dough. Be sure to leave at least 1-inch between each of the balls. They grow! Bake in the preheated oven for 20 to 25 minutes, rotating the tray halfway through the cooking time to insure even cooking. When done, the puffs should be light, airy and dry inside. Cool on a rack.
When ready to serve, cut in half horizontally and fill with ice cream of your choosing. (I prefer a really high-quality vanilla.) Top with warm chocolate sauce.
Bring a saucepan with 1-inch of water to a boil. Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Add the rest of the ingredients and stir until the chocolate has melted and everything is combined. This is a pretty quick process, once the chocolate has melted remove it from the double boiler set up. Spoon over the filled profiteroles. This is best when served warm!

Apple Crumb-400 degrees 15 mins-375 30 mins

7 apples

½ cup sugar

½ cup brown sugar

3 T flour

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp ginger

Crumb Top

1 cup flour

1/2 cup brown sugar

1/2 cup white sugar

12 T unsalted butter