This Week for Dinner: July 31-Aug 6

I’ve got a ton of fun ideas for this week…and I’m hoping that my Tuesday root canal goes smoothly so that I can enjoy all of it. I do have a backup plan-I’m making hummus from scratch for the first time…wish me luck! (On both counts…)

With the end of summer coming all too soon, and the cucumbers and peppers ripening, I’ll be taking full advantage of grilling season and the ripe produce. I’ve planned three meals for the grill, and two using cucumbers. I’ll also most likely be making fresh salsa from our garden chiles this week, time permitting. 

I’m trying out a recipe I found on Pinterest for the first time this week. If you’re not familiar, Pinterest.com is website that allows you to create virtual pinboards of images on the web, and those images link you back to the original article-or in this case, recipe. It’s an amazing concept, and as one blogger stated “the world’s biggest time suck”. Yes, yes it is. And I love it. So stay tuned for the Jalapeno Bacon Wrapped Chicken!

 Here’s the plan for this week:

Sunday-Taco Salad

A pretty simple recipe, lettuce, taco meat, beans and fixings topped with-wait for it-Spicy Doritos.

Monday-Petite Lasagna Cups & Caprese Flatbread

A Pinterest find-very excited for this one.

http://www.canyoustayfordinner.com/2010/11/04/petite-lasagnas/

Tuesday-Foil Packet Grilled Salmon and Veggies

I’ve been wanting to use this foil packet method for a while now. 

http://www.thismamacooks.com/2010/09/foil-pouch-salmon-squash-and-zucchini-dinner.html

Wednesday-Jalapeno Bacon Chicken Skewers and Corn on the Cob

Appetizer recipe turned meal. This sounds almost too good to be true!

http://www.salad-in-a-jar.com/family-recipes/bacon-wrapped-jalapeno-chicken-bites

Thursday-Out

Friday-Sweet Baby Ray’s BBQ Ribs, Potato Salad & Marinated Cucumbers

My husband’s favorite ribs, and cucumbers from the garden.

http://plumdelicious.tumblr.com/post/3075528867/sweet-baby-back-ribs

http://plumdelicious.tumblr.com/post/3075529252/marinated-cucumbers

Saturday-Pasta Salad with Smoked Salmon and Cucumbers or, quite possibly, leftovers :)

These are two of my favorites-smoked salmon and cucumbers…

http://www.foodnetwork.com/recipes/emeril-live/cold-pasta-salad-with-smoked-salmon-cucumbers-and-salmon-roe-recipe/index.html

Wish me luck on Tuesday-or I may miss out on all of this. If that’s the case, stay tuned for a great hummus recipe!

Recipe File: Creole Salmon Cakes & my unrealistic expectations of Fish in a Can

I should start off by saying that this has been one of my favorite new recipes I’ve made this summer. The salmon cakes were amazing, and the spice was just right. My older stepson said that they were even better than my crab cakes (which, by the way, are also very good!)

However, I wasn’t prepared for what hit me when I opened my first-ever can of salmon. I neglected to note the use of “boneless, skinless” canned salmon on the recipe I used.

Having only purchased canned crabmeat, I was expecting something along the same lines. Not so. Bones, skin and the like peeked from the can, and I got nervous. As in “should I feed this to the cat” nervous. I called my mom, who between peals of laughter told me this was to be expected. Very carefully, I picked through the salmon,  taking out bones and skin, until I had a nice pile of (actually) pretty nice looking salmon. When that was complete, I knew that this would work.

Ingredients:

For the Cakes:

3 (6 oz) cans boneless, skinless pink salmon in water, drained

1/4 cup sliced green onions

1/4 cup mayonnaise

2 tbsp plain breadcrumbs

2 tsp Dijon mustard

1 tsp Emeril’s Bayou Blast Creole Seasoning

1/2 cup plain breadcrumbs

1 tbsp olive oil

For the Aioli:

2 tsp mayonnaise

2 tsp lemon juice

1 tsp minced garlic

Directions:

• To prepare aioli, combine first 3 ingredients in a small bowl; set aside.


• To prepare cakes, combine salmon and next 5 ingredients (through mustard) in a medium bowl. Divide salmon mixture into 4 equal portions, shaping each portion into a patty. Dredge patties in 1/2 cup breadcrumbs.


• Heat oil in a large skillet over medium-high heat. Place patties in pan; cook 3 minutes on each side or until lightly browned and heated through. Serve with aioli and mixed greens.

-Adapted from myrecipes.com

I’ll definitely make this again-the taste, and the price, can’t be beat.

Plum Finds: Summer Favorites

Fun & functional summer kitchen items on my radar this week:

CORN KERNELER

from Canning Supply, $10.95

http://www.canningsupply.com/product/Spiral_Corn_Kerneler/new_products

This amazing corn kerneler would have been great to have a few days ago when I was cutting corn off the cob ear by ear-it’s out of stock now, but I’m hoping to get one by this time next year!

PICNIC PERFECT

Wasara

Sample Pack by Branch, $20

http://www.branchhome.com/index.php?main_page=product_info&products_id=642

WASARA is a line of single-use, biodegradable and compostable dinnerware suitable for hot or cold food. Elegant, sturdy, and well-designed, WASARA is also earth-friendly. Made from tree-free materials, WASARA dinnerware is both biodegradable and compostable.

ULTIMATE UPCYCLING 

Jar Toppers

from Twine, $28

http://shoptwine.com/productDetail.php?productId=597&categoryId=132&optionId=1764&productItemId=998&imageId=2800

Convert empty jars to useful and stylish vessels to use in the kitchen or at table. Pour, shake and decant anything while up-cycling the jars around your house.

This set of 5 screw-on caps in 3 different diameters is sized to fit many standard-issue jars. 

KITCHEN COOL IN MINUTES

Zoku Quick Pop Maker

from Williams Sonoma, $49.95

http://www.zokuhome.com/pages/products-quickpop-maker

The patented Zoku Quick Pop™ Maker freezes ice pops in as little as seven minutes right on your countertop without electricity. Quickly make striped pops, yogurt pops or (for the first time ever at home) flavored core pops. To enjoy Quick Pops at a moment’s notice, simply store the compact base in your freezer. 

23 Quick and Easy Weeknight No-Cook Recipes

23 Quick and Easy Weeknight No-Cook Recipes

Mayo, Mexican cojita cheese and chili powder? Yes, please!

Ten great ways to enjoy corn on the cob from Better Homes and Gardens, August 2007

Preserving: Sweet Corn

Living in Ohio has its perks this time of year. One of my favorite perks is the abundance of sweet corn available at every farm stand and grocery in the area. This year, with the help of my mom, I decided to process and freeze the delicious corn to savor in the cold, wintry months to come.

A local farm stand, Suter’s, is running a “freezer special”-four baker’s dozen for $15. She purchased three, and we each processed six baker’s dozen ears of corn, netting 33 2-cup bags each.

Knowing a challenge was ahead, we procured some help, especially in the shucking phase:

Cory stepped in to help. He did a great job and eventually built a corn pyramid, which he was very proud of, but the potential for disaster and the proximity to the garage floor had me a bit nervous.

After we had shucked all the corn, we brought a large pot to a rolling boil, then boiled the corn, a baker’s dozen at a time, for six minutes. 

When the six minutes were up, we placed the boiled corn in an ice water bath for about 5-6 minutes. 

After the corn was boiled and cooled, we cut the corn off the cob using a bundt pan as a base (using the center as a “stand” for the corn, the corn falls off the cob into the base). 

We then measured the corn out into 2 cup increments and bagged it in quart freezer bags (getting as much air out of the bags as possible).

Thanks to my mom, dad and Cory’s help, we’ll have sweet corn all winter-and the taste can’t be beat!

This Week for Dinner: July 24-30

This is going to be a crazy week, with my husband out of town three days and making a family dinner on Wednesday. I’m still working my way through the summer meals list I made in late May, and I’ve been really looking forward to trying the Cajun Salmon cakes I’m making tonight. I’ll post a review soon! 

I chose a few kid-friendly, fun meals for Tuesday and Wednesday nights when my husband is gone, and a great dinner to welcome him home on Thursday-Apple Cinnamon BBQ Chicken. We just returned from vacation in Gatlinburg, where we visited the Pepper Palace. The Pepper Palace is an amazing store that carries the most amazing sauces and salsas, and the Apple Cinnamon BBQ is my husband’s favorite. 

Here’s the plan for this week:

Sunday-Shrimp Fettucine Alfredo 

(I used the recipe below, but doubled the sauce and thickened it with 2tbsp cornstarch mixed with water-amazing results!)

http://allrecipes.com/Recipe/shrimp-fettucine-alfredo/detail.aspx

Monday-Cajun Salmon Cakes and Mixed Greens

http://www.myrecipes.com/recipe/cajun-salmon-cakes-with-lemon-garlic-aioli-10000001072187/

Tuesday-Hot Wings and Fries

I use this cooking format, but use sauces from Buffalo Wild Wings instead of his version. Best wing recipe I’ve found!

http://www.foodnetwork.com/recipes/alton-brown/alton-browns-buffalo-wings-recipe/index.html

Wednesday-Taco Night

Brother, Sister-in-law, their kids and my parents are coming over for dinner-should be fun!

Thursday-Grilled Apple Cinnamon BBQ Chicken

Simple grilled boneless skinless chicken breasts basted with bbq sauce

Friday-Almost Famous Chi-Chi’s Chimichangas

Amazing copy of an old favorite!

http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-chimichangas-recipe/index.html

Saturday-Out

It should be a fun, busy week ahead-cooking and spending time with family, along with processing corn and peppers for the winter. Check back for details!

Recipe of the Day: Italian Picnic Sandwich

 

This is a great sandwich I make a few times each summer. It usually doesn’t last long enough at my house to actually have a picnic, but it is definitely be perfect for one!

Ingredients:

1 large loaf focaccia bread, purchased same day as sandwich is made

1/4 lb. Pastrami

1/4 lb. Black Forest Ham

1/4 lb. Sandwich Pepperoni

1/4 lb. Salami

1/4 lb. Provolone Cheese

1 tomato

1/2 sweet onion

4-5 peppadew peppers, sliced (optional)

1/3 bottle Girard’s Old World Italian Dressing

10-12 leaves basil

Instructions:

Remove the bread from the bag that it came in-but keep the bag, and set it aside. Cut the focaccia bread in half lengthwise. Brush both sides of the bread with Italian Dressing. 

Layer the meats and cheese on the bottom half of the bread. Top with sliced tomato, onion, peppers and basil. Place the top half of the bread on top of the sandwich, and place the entire sandwich (carefully!) back into the bag it came in and secure with a twist tie. Place the bagged sandwich in the refrigerator, with a large cutting board or other weight on top of the sandwich to press. Refrigerate overnight.

The next day, cut the sandwich into pizza-style slices and wrap the single servings in wax paper. Grab a blanket, a bag of chips and some soda and you’re ready for a picnic!

On a Stick: Simple Summer Grilling

Kabobs are magical. I think food on a stick appeals to the kid in all of us. For me it brings back memories of corn dogs, popsicles, and the amazing chicken satays sold by virtually every street vendor in NYC-that I lived on for an entire week during my “Atkins phase” back in 2002.

Also magical, I realized that my stepkids would eat peppers the first time I made kabobs. I had skewered chicken, red bell peppers and onions and basted them with teriyaki sauce, grilled them and served them up. I was surprised to see even the youngest cleaned his plate. This opened up a whole new world of recipes I would soon make them, most including those peppers and onions. It’s such a simple concept yet always impresses.

After varying my methods for many years, I’ve finally settled on a few key ideas that make the whole thing work:

1-Use metal skewers. Every time I used the wooden skewers, no matter how long I soaked them in water, they burnt up on the grill.

2-Keep the pieces of meat and veggies uniform in size. This helps the skewered food cook evenly.

3-Brush on a sweet-based sauce at the end, and savor the blackened bits. It’s so worth it. Cubed meat and veggies provide more cooking area, thus more yummy, crispy edges.

And that’s about it. To make, simply cut the meat and veggies into uniform chunks, thread the meat and veggies alternately through the skewers, and grill as desired.

Here are a few of my favorite items to include:

Choose a meat (or two or three!)

Chicken Breasts

Sirloin Steak

Italian Sausage

Ahi Tuna

Shrimp

Add any of the following veggies:

Green, Red, Orange or Yellow Bell Peppers

Onions

Cherry Tomatoes

Zucchini

And baste the sauce on at the end:

Teriyaki

Jack’s Chipotle Grilling Sauce

Sweet Baby Ray’s BBQ Sauce

The best thing about eating kabobs is that it’s a self-contained meal- no sides required. I’ve also found that the leftovers make great tacos, so make extra and grill once, eat twice!

Food & Tech: Gojee.com recommends recipes based on what's in your fridge

Stunning photography and recipes carefully curated from leading food blogs are bringing a great idea to life with the launch of Gojee.com.

On Gojee, you can search recipes based on “cravings” or by an ingredient you have on hand. I searched for basil, and I was shown a variety of different recipes using basil from the various food blogs Gojee curates recipes from.

You can also specify “dislikes”, so that Gojee won’t return results for recipes using items you don’t like, are allergic to, or simply aren’t in the mood for.

I keep updated on many food blogs on a daily basis, and the quality and amount of information out there is stunning. Cheers to Gojee for collecting these great recipes, beautiful photography, and delivering it in a simple interface that I’m sure will inspire many meals.

Plum Finds: Form meets (Affordable) Function

I love a good kitchen accessory. Well-designed items not only make my life in the kitchen easier, but also put a smile on my face.

Here are four things that have been on my radar this week:

Milk Bottle Measuring Cups, Anthropologie, $24

http://www.anthropologie.com/anthro/catalog/productdetail.jsp?id=20101796&navAction=jump&navCount=

When not on display, this space saving, stackable set separates to do double duty in the kitchen.

Function Bowl, MoMA, $24

Exclusively for the MoMA store

Ali Bakova’s Function Bowl features a raised crystalline glass dish and a shallow saucer. Serve nuts, olives, or fruit in the dish and use the saucer below to collect the pits and shells.

Stackable Oven to Table Cookware, A + R Store, $49 to $118

http://aplusrstore.com/product.php?id=526

Multifunctional cookware for the multicourse menu. Go from freezer to oven (microwave or conventional) to table with these porcelain dishes. Three stackable sizes allow for countless configurations in the oven or on the table. Chef Andy found that the scalloped cut-outs allows air to circulate while in the oven, ensuring food is evenly heated. Heat-resistant silicone feet protect surfaces. Keep dinner warm by placing tea lights in a base dish beneath a serving dish. Designer Christian Bjørn is a legend in Scandinavian design, and it’s now wonder considering new entry—which won both the coveted Red Dot Award and the IF Industrial Design Award. With so many superpowers, of course, they’re dishwasher safe.

And just in time for the dog days of summer, the ultimate ice cream utensils…

Ice Cream Spades, Jen’s Ice Creams, $12

http://www.jenisicecreams.com/products/Set-of-4-Ice-Cream-Spades.html

Polished, stainless steel, 6-inch scooping marvels.

Blunt ends make for efficient scooping of ice cream, sorbet, or frozen yogurt from any vessel.

 

Fancy Food Show 2011: Sara Moulton's Top Picks

Fancy Food Show 2011: Sara Moulton's Top Picks

Thousands of the world’s top chefs, food manufacturers and retailers will gathered in Washington, D.C., for the 57th Fancy Food Show, the annual expo that sets the trends for what you’ll soon see on the aisles of your local grocery store, on the shelves of your favorite kitchen store and, retailers hope, on your kitchen table.

Recipe File: Brown Sugar Glazed Salmon

Few things are as simple and satisfying as a great piece of grilled fish. I find salmon fillets particularly appealing because of the creamy texture, mild flavor and lack of bones. However, I’ve made grilled teriyaki salmon too many times to count-and it was time for a change. I made this dish for the first time about four years ago, loved it, and ultimately…forgot about it. Or, more accurately, lost the recipe. 

I’m so glad I finally found the recipe. I had purchased a beautiful piece of salmon at Whole Foods the other day and couldn’t wait to make it for dinner. The brown sugar glaze added a sweet, crisp crust to the top of the salmon that would create a perfect introduction to fish for a child or fish skeptic. 

My husband was blown away by this dish, and that’s saying a lot-we cook nearly every night. We’ll definitely to our regular rotation, long after the grill has been put away for the winter. It’s such a simple recipe-and took a total of about 20 minutes, most of the time spent grilling.

It’ll make a great simple dish to add to our weeknight menu rotation-and a great dish to make on those fall evenings when school and fall sports are on the menu.

Ingredients

1 salmon fillet (1 lb)

salt and pepper

4 tbsp brown sugar

1 tbsp soy sauce

2.5 tsp dijon mustard

1 tsp rice vinegar

Yes, that’s it!

Directions:

Preheat broiler.

Salt and pepper the salmon.

In a small saucepan, combine the brown sugar, soy sauce, mustard and vinegar, bring to a boil and stir until ingredients create a glaze. Remove pan from heat, set aside.

Grill the salmon until 3/4 of the way done. Place grilled salmon on a baking sheet and brush with the glaze. Broil salmon 1-2 minutes or until the glaze begins to caramelize. Enjoy with vegetables or a salad. 

Ingredient of the Day: Tomatoes

Rule No. 6

If you planted it…Or raised it, or harvested it-even if it’s just a twig of thyme-it’s going to taste better than if you’d bought it. 

I’ve indulged in the organic heirloom tomatoes at Whole Foods more than a few times already this summer, making salsa, salads and countless tomato basil flatbreads (another recipe post that’s in the works). But I simply can’t wait until we can harvest our own Romas, San Marzanos, and Better Boys (See Rule No. 6). 

Bon Appetit just published a remarkably simple “Summer Meal Manifesto” in its June issue, and not surprisingly, the two rules that made my mouth water involved the tomato prepared simply using few other ingredients. Read on for the Perfect Tomato Sandwich and No-Cook Tomato Sauce…

Rule No. 7

No one is going to improve upon the tomato sandwich.

No one—not Alice Waters, not that Danish guy whose place was voted Best Restaurant in the World, maybe not even God. Put a few slices of the juiciest tomato you can find on your favorite toasted bread with mayo, a sprinkle of sea salt, and a couple of grinds of pepper. Eat open-face.

Rule No. 26

One of the best things you’ll cook this summer requires no cooking at all.

It’s called no-cook tomato sauce, and here’s how you make it: Cut up a bunch of tomatoes, mince a garlic clove, roll up a handful of basil leaves and cut into a chiffonade, and add salt, pepper, and olive oil. Put it all in a big jar or glass bowl with a lid and let sit in the sun for a few hours. When you’re ready to eat, toss it with your favorite pasta; add grated Parm.

Read More at:

 http://www.bonappetit.com/magazine/slideshows/2011/06/summer-cooking-manifesto#slide=1

Recipe of the Day: Grilled Chicken Bruschetta

Tomato, basil, onion & garlic make me incredibly happy. As in, I took a hundred pictures of them happy. Throw in some amazing cheese, a loaf of crusty bread and balsamic vinegar, and I could eat for a week.

Eventually, we’ll have all of these fresh from the garden, but I haven’t been exactly patient this year…right now I’m anxiously awaiting having fresh tomatoes on our vines. In the meantime, we have so much basil in the herb garden that I’m always looking for ways to use it. This recipe is inspired by one of my favorite appetizers-traditional Italian bruschetta, usually served on crostini. 

Ingredients:

For the bruschetta:

2.5 cups chopped tomatoes

1/2 cup fresh basil, chopped

3/4 cup chopped onion

2 tbsp minced garlic

2 tbsp Girard’s Italian Dressing

1/2 tsp olive oil

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp Italian Seasoning

For the chicken:

4 boneless, skinless chicken breasts

3 tbsp balsamic vinegar

3 tbsp lemon juice

2 tbsp olive oil

2 tbsp Dijon Mustard

1 tsp chopped fresh parsley

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

Directions:

Prepare the chicken breasts by making 1/4 inch deep cross-hatch slices on both sides of the chicken (or on one side if the chicken is thinner).

Combine balsamic vinegar and next seven ingredients in a mixing bowl. Place the chicken breasts and balsamic vinegar marinade mixture in a gallon ziploc bag, and refrigerate for up to one hour.

To cook the chicken, first preheat the grill. Remove the chicken from the bag and discard the marinade. Coat the grill rack with cooking spray, and place chicken on the grill. Grill six minutes on each side or until chicken is done.

To make the bruschetta, pour 2 tbsp Girard’s Italian Dressing and 1/2 tbsp olive oil into a shallow pan and turn heat to medium-high. Add the onions and cook for 1 minute. Add the tomatoes, basil, garlic, salt, pepper and Italian Seasoning. Cook for 2 minutes or until the bruschetta mixture is hot but the tomatoes are still firm.

Top the grilled chicken with the bruschetta and enjoy.

Bonus Points: Top the chicken and bruschetta with slices of buffalo mozzarella!

Food Trends: Size Matters: Smaller Portions appeal to more brands

Food Trends: Size Matters: Smaller Portions appeal to more brands

Debut of Lucky Peach: A reader's cooking magazine

There are two things in life I find as essential as air and water-and those things are cooking and reading.

They say any true artist, or chef, or any other creative personality, in order to survive, simply MUST practice his craft. It’s not a moneymaking proposition, or the ambition of fame-that drives these people. It’s the sincerest form of expression, and going without that expression makes one less than whole. 

I picked up a new magazine the other day. Daunted a bit by the price ($10) and lack of hundreds of glossy, stylized images-I almost didn’t buy it. But after reading only two articles, I get it. 

It’s irreverent. It’s fun. And unlike any other food magazine I’ve ever read-it’s truly for the person who equally loves to cook and loves to learn. It’s not about page after page of recipes, rather, it’s about in-depth study and richness of content. This issue, part of which is focused on ramen and its many incarnations-really challenged me to look at food, and cooking, through a new lens. I not only learned a lot about ramen, but about why, as a creative being, I (and many others) simply MUST cook.

Created by Momofuku’s David Chang, and featuring contributors like Anthony Bourdain, the premiere issue of the magazine is on sale now. (And yes, they are both rich AND famous. But I don’t begrudge them-they’ve worked hard for it.)

Happy 4th of July Weekend!

Spaghetti Hot Dog Calamari

I saw this picture posted on a blog a few days ago and was intrigued. Spaghetti + hot dogs? What child wouldn’t love this?

So…I made it. And they loved it :)

Simply put…

Insert dry spaghetti into cut ends of hot dogs. Boil for 18-20 minutes. Spaghetti Hot Dog Calamari! I served this with Ragu cheese sauce and ketchup.

Recipe of the Day: Shrimp Boil

Dustin, my older stepson, turned 19 yesterday, and his favorite food is shrimp. For a few months I tried to think of a unique way to have a birthday party featuring shrimp, and came up with a shrimp boil. I think it was probably my family’s favorite dinner yet, and we’ll definitely be doing this again.

The recipe is simple and can be tweaked to your taste. I’ve adapted this recipe to feed 10 people, but it would be easy to scale up for a party or down for a weeknight meal.

Ingredients:

4 packets of shrimp boil seasoning

2 tbsp Old Bay seasoning

10 medium red potatoes, cut into quarters

2.5 large vidalia onions, cut into quarters

3 lb smoked sausage, cut into two inch lengths

16 small ears frozen corn on the cob (do not thaw)

4 lb frozen white shrimp in shells (do not thaw)

Directions:

Fill a 16 quart stock pot with about 10 quarts of water. Add the four packets of shrimp boil seasoning and 2 tbsp Old Bay seasoning and bring to a boil. Add potatoes and onions, cook on high for 8 minutes.

Add smoked sausage, continue boiling for 5 minutes.

Add corn, continue to boil for 8 minutes.

Add shrimp, continue boiling for 4 minutes.

When complete, drain cooking liquid and serve the shrimp boil in pails or large serving dishes. I served this with a variety of hot sauces, butter for the corn and potatoes, and cocktail sauce for the shrimp. Enjoy!

Make frozen lemonade at home! http://www.thekitchn.com/thekitchn/beverages/street-fair-food-at-home-how-to-make-frozen-lemonade-150281?image_id=2681637