Menu #26 for the Gutsy Cook's Club - Cassoulet!

Another week has ramped up to demonstrate menu #26 of The Gutsy Cook's Club:

Roasted Beet and Feta Salad

Cassoulet

and

Dessert: Baked Pears in Marsala

We are all cooking/baking from The Illustrated Kitchen Bible by Victoria Blashford-Snell. Monica of Sweet Bites (mastermind behind the Gutsy Cook's Club) has received permission from Victoria for each host to present the recipe in his or her blog as well. If you would like to read a brilliant write-up of this delicious, savory and sweet menu, please go to The Gutsy Cook's Club Announcements segment. You will not be disappointed! Monica has posted great ideas, antidotes, and history behind the meal. I chose a light salad and dessert because the dinner is hearty and deserves colorful, bright, fresh vegetables and fruit to compliment a heavy main course. Cassoulet has enamored me since I read about the dish in Julia Child's first French cookbook published and I have only made the dish once before (not Julia's recipe but another's). The dish took 3 days total. Victoria's cassoulet took me (1) day and my only alterations were using chicken legs instead of duck; duck legs would have required an hours drive; and andouille sausage filled with chicken, feta cheese, and herbs. We loved every bite; extremely filling. The roasted beet salad was picked out of a fascination for any recipe that compliments beets. Beets are a healthy root vegetable and gorgeous for plating purposes (definitely messy as well). The dressing used to toss the salad together has great flavor and depth with just a hint of sweet from the honey. The pear dessert was chosen for simplicity, color, and plating. I chose to serve ladyfingers on the side, soaking up the Marsala sauce, waiting to be used as a scoop for the slightly sweetened whipped cream. The pears were light with a tinge of cinnamon and Marsala flavor. We enjoyed all three segments of the menu and I could see myself making each dish again.

Cassoulet

Ingredients:

2 cups dried Great Northern Beans

1 T. olive oil

8 Italian pork sausages

9 oz. pancetta, diced

2 onions, finely chopped

1 carrot, chopped

3 garlic cloves, minced

4 duck legs

1 sprig of thyme

1 bay leaf

salt and freshly ground black pepper

2 T. tomato paste

3 1/2 cups hot water

one 14.5 oz can chopped tomatoes

1 cup white wine

2 cups bread crumbs

1 garlic clove, minced

1 T. chopped parsley

Directions:

1) Place the beans in a large saucepan and add enough cold water to cover by 1-inch. Bring to a boil over high heat. Cook for 10 minutes. Remove from the heat, cover, and let stand 2-3 hours. Drain.

2) Heat the olive oil in a large frying pan over medium-high heat. Add the sausages and cook for 7-8 minutes, until browned. Transfer to a plate. Add the pancetta and cook for 5 minutes, until browned. Transfer to the sausages. Add the onions and carrot and reduce the heat to medium. Cook, stirring occasionally, for 10 minutes, or until tender. Add the garlic and cook for another minute. Set aside for 1 minute.

3) Preheat the oven 425 degrees F. Prick the duck skin all over with a fork and put on a rack in a roasting pan. Roast for 30 minutes, until lightly browned. Transfer the duck tothe sausages and reserve 2 Tablespoons of the fat in the pan, Reduce the oven temp to 275 degrees F.

4) In a large flameproof casserole, layer half the beans, the onions and carrot, sausages, pancetta, duck legs, thyme, and bay leaves, followed by the remaining beans.

5) Dissolve the tomato paste in the hot water, then stir in the tomatoes and their juices and the wine. Pour over the beans. Cover and bake for 2 hours. Remove from the oven and uncover. The cassoulet should be thick, but moist. Taste and season with salt and pepper and add a little hot water, if needed. Return to the oven and bake, uncovered, for 1 hour more.

6) To make the topping, mix the bread crumbs and garlic. Heat the reserved duck fat in a large skillet over medium heat. Add the crumbs and cook, stirring often, about 7 minutes, until golden brown. Drain on paper towels. Stir in the parsley. Remove the cassoulet from the oven and stir. Sprinkle the bread crumb topping over in a thick, even layer, and serve hot.

Roasted Beet and Feta Salad

Ingredients:

6 small beets, scrubbed but unpeeled

2 T. olive oil

salt and freshly ground black pepper

1 red onion, thinly sliced

4 oz. arugula

4 oz. feta cheese, cubed

2 T. chopped mint

For the Dressing

1 T. balsamic vinegar

1 T. Dijon mustard

1 t. honey

3 T. olive oil

Directions:

1) Preheat the oven to 400 degrees F. Place the beets in a roasting pan. Add 1/2 cup water and drizzle with the olive oil. Season with salt and pepper. Cover the pan with aluminum foil. Roast about 1 3/4 hours, or until tender.

2) Uncover the beets and let cool. Peel and dice the beets.

3) Whisk the vinegar, mustard, and honey together in a small bowl, then whisk in the oil. Combine the beets, onions, and dressing in a bowl and toss. Sprinkle the arugula, feta, and mint over the top. Toss gently, and season with salt and pepper. Serve immediately.

Baked Pears in Marsala

Ingredients:

6 firm, ripe pears, such as Bosc, peeled, halved, and cored

1 cup dry Marsala

1/2 cup granulated sugar

1 t. vanilla extract

one 3-inch cinnamon stick

1 cup heavy cream

2 T. confectioner's sugar

Directions:

1) Preheat the oven to 300 degrees F. Place the pears in an ovenproof dish, cut side up, and sprinkle with the Marsala, sugar, and vanilla, then pour in 1 cup of water. Tuck in the cinnamon stick.

2) Bake uncovered for about 30 minutes, basting occasionally, until tender.

3) Meanwhile, in a chilled bowl whip the cream, gradually adding the confectioner's sugar until firm peaks form. Serve the pears warm (or cool to room temperature and refrigerate until chilled), in their syrup, with the whipped cream.

What a whirlwind of a month. Thank you for letting me host the menus for the month of March. What a great experience this was!

Gutsy Cooks Club - Menu 25 - An Asian Inspired Dinner

The Gutsy Cook's Club is at week 25, hence menu #25, and an Asian theme. Cooking out of Victoria Blashford-Snell's cookbook, The Illustrated Kitchen Bible, each of the Gutsy group members take turns assembling menus for each week from the recipes presented in a 544 page collection of recipes from around the world.

This weeks Menu:



Sesame Shrimp Toasts found on page 50;



Thai Noodle Stir-fry found on page 200; and



Sweet and Sour Chicken found on page 303. With permission retrieved by Monica of the blog SweetBites (creator of the Gutsy Cook's Club), I will be posting the recipes below.

Before I continue with posting the recipes, I would like to add that I actually followed each recipe down to the tablespoons and only altered ingredients when adding more soy sauce and fish sauce. I am notorious for playing with recipes and changing them to my own tastes but this time I wanted to see if the recipes chosen pulled their own weight in flavor. To my surprise, we enjoyed each one immensely. My intent is not to sound negative about Victoria's cookbook but some recipes in the past seem to be bashful in the seasoning/flavor department.

Our menu starts with an Appetizer, the Sesame Shrimp Toasts.


Ingredients:
9 oz. medium shrimp, peeled and coarsely chopped
2 scallions, roughly chopped
one 1/2-inch piece of fresh ginger, peeled and shredded (I used fresh ginger puree)
1 t. soy sauce (I used 1 T.)
1/2 t. sugar
1/2 t. Asian sesame oil (I used 1 1/2 t.)
1 large egg white, beaten
1/8 t. freshly ground black pepper (I was pepper happy and used about 1 t.)
3 large slices firm white sandwich bread, crusts trimmed (I used 4 slices)
2 T. sesame seeds (I used toasted sesame seeds)
vegetable oil, for deep-frying
fresh cilantro, to garnish



Directions:
Prepare ahead: The toasts can be prepared to the end of step 2 up to 4 hours in advance, ready to be fried just before serving.

1) Combine the shrimp and scallions, white and green parts in a food processor and process until they form a paste. Transfer to a bowl and stir in the ginger, soy sauce, sugar, sesame oil. and enough egg white to bind the mixture together. Season with the pepper.



2) Spread the bread thickly with the shrimp paste. Cut each slice into four triangles. Sprinkle the sesame seeds evenly over the top.

3) Pour enough oil into a deep-fryer or skillet to come halfway up the sides, and heat to 350 degrees F (180 C). In batches, add the toasts, shrimp sides down, and deep-fry for 2 minutes, until the shrimp paste is puffed. Carefully turn them over and deep-fry until the toasts are crisp and golden brown.

4) Using a slotted spoon, transfer the toasts to paper towels and drain briefly. Serve hot, garnished with coriander.

Note: Good with sweet chili sauce and chilled sake or a cold beer.

Next, Thai Noodle Stir-fry:

Ingredients:
6 oz. cellophane (mung bean) noodles
3 T. peanut or vegetable oil
3 skinless and boneless chicken breasts, cut into thin strips
1 onion, sliced
4 oz. shiitake mushrooms, sliced
1 red bell pepper, seeded and sliced
1 lemongrass stalk, peeled and bottom part minced (I used ground, dried lemon stalk)
1 t. peeled and finely grated fresh ginger (I used pureed ginger)
1 fresh hot Thai red chile, seeded and minced
1 head of bok choy, shredded
2 T. soy sauce (I used 3 T.)
1 T. Asian fish sauce (I used 1 1/2 T.)
1 t. sweet chili sauce (I used 1 T.)

Directions:
1) Soak the noodles in a bowl of very hot water about 10 minutes, until softened. Drain well and rinse under cold running water. Cut into manageable lengths with kitchen scissors.

2) Heat 2 Tablespoons of the oil in a wok over high heat. Add the chicken and stir-fry about 3 minutes. or until lightly browned. Transfer to a plate.

3) Reduce the heat to medium and add the remaining 1 Tablespoon oil. Add the onion and stir-fry for 2 minutes. Add mushrooms, bell pepper, lemongrass, ginger, and chili, and stir-fry about 2 minutes, or until the bell pepper softens.

4) Add the bok choy and stir-fry for about 2 minutes, or until wilted. Return the chicken to the pan and add the noodles. Pour in the soy sauce, fish sauce, and sweet chili sauce, and toss everything together over the heat for 2-3 minutes, or until piping hot. Serve hot.

Last, Sweet and Sour Chicken:
Ingredients:
For the Batter:
3/4 cup all-purpose flour
3/4 t. baking powder
1/8 t. salt
1 cup lager beer

For the Sauce:
1/2 cup chicken stock
3 T. soy sauce
3 T. rice vinegar
2 T. ketchup
1 T. honey
one 3/4" piece fresh ginger, peeled and shredded (I used fresh ginger puree)
1 t. cornstarch dissolved in 1 T. cold water (I used 2 t. cornstarch in 2 T. cold water)

4 skinless and boneless chicken breasts, cut into 1-inch pieces
vegetable oil, for deep-frying
1/2 cup all-purpose flour
2 T. unsalted cashew nuts or whole blanched almonds
1/2 red bell pepper, seeded and chopped
8 scallions, cut into 1 inch lengths
1/2 cup cubed fresh or drained canned pineapple

Directions:
Prepare ahead: Steps 1 and 2 can be completed several hours in advance.

1) To make the batter, sift the flour, baking powder, and salt into a large bowl. Make a well in the center, add 1/2 cup of the beer, and whisk, gradually adding the remaining beer. Let stand for 30 minutes.

2) To make the sauce, stir the stock, soy sauce, vinegar, ketchup, honey, and ginger in a small saucepan over low heat until the honey is melted. Stir in the dissolved cornstarch and bring to a simmer. Cook, stirring often, until just thickened. Set aside.

3) Preheat the oven to 200 degrees F (95 C). Fill a wok halfway with oil. Heat to 350 degrees F. (180 C.). Place the flour in a bowl. In batches, toss the chicken in the flour, then coat in the batter and add to the hot oil. Deep-fry about 3 minutes. Transfer the chicken to a baking sheet lined with paper towels and keep warm in the oven.

4) Pour all but 2 T. oil from the wok and return to high heat. Add the cashews and sit-fry for 30 seconds. Transfer to the baking sheet. Add the red pepper to the oil and stir-fry 2 minutes, or until crisp-tender. Add scallions and pineapple and stir-fry for 1 minute.

5) Pour the sauce into the wok, add the chicken and stir until coated. Transfer to a serving platter, sprinkle with cashews, and serve hot.

Check out the rest of the Gutsy Cook's Club members dishes by clicking here.

Gutsy Cooks and HCB'ers share a Sunday

Heavenly Cake Baker's baked one of the most amazing Sticky Toffee Puddings I have ever tasted. A moist, flavorful, a lightly spicy cake, with a decadent lemon toffee sauce, creme fraiche with lemon juice and zest, and toasted pecans. As the fork tines slid into the cake, I knew making this recipe was worth every second.

What was an opening surprise for me was the 8 ounces of stout beer and moist dates. You soak the dates in the beer then puree both together in a food processor. I wasn't sure what to expect since stout beer is a distinguished flavor all its' own.

Then you have the toffee sauce. A lot of fresh lemon juice gets added in to give a citrus edge.

Matched with creme fraiche and toasted pecans, this is one dessert I will remember for a long time.

The Gutsy cooks have been extremely busy as well. Cynthia and Sam are the hosts for this month in the Gutsy Cook Club and chose a main dish of chicken biryani and a dessert; pear, mascarpone, hazelnut tart. I made the Indian chicken biryani, but I followed Monica's wonderful advice over at Sweet Bites; I am so glad I did because after a little research, this is what I found: Aayi's recipes: Hyderabadi chicken biryani recipe! Authentic Biryani from India. Aayi does not give specific measurements for all her ingredients so each person gets to approach the recipe accordingly. Lets just say, I can't wait till next weekend to make this again!


Aayi's ingredient list is as follows (adapted and changed just a tidbit):
1 cup sliced onion (fried in oil till crisp)
1/2 pound of boneless skinless chicken (I used 1 full pound)

Chicken Marination:
3 T. chopped coriander leaves
2 T. chopped mint leaves (I used dried)
1/2 t. ginger paste (found at Safeway by fresh mushrooms)
1/2 t. garlic paste (found in same place as ginger paste)
3 green chilies (I chopped mine; bigger pieces then diced)
1/2 t. red chili powder
4 cloves powdered (I used 1/2 t. of cloves-next time I will use a little more)
1" cinnamon powdered (I used 1 1/2 t. ground cinnamon)
1/2 t. cumin powder (will add 1 t. next time)
1/2 t. coriander powder
1/2 cup thick yogurt (I used Greek yogurt and more like 3/4 cup)
salt

Method:
Add all the marinade ingredients and 1/4 cup fried onion to chicken pieces and leave it aside for about 1 hour in refrigerator.

For Rice:

1 and 1/2 cups Basmati rice (par-boiled, long grain Basmati is the best)

1/4 cup onion

3 cups water

2 cloves (I used 1/4 t. ground cloves)

1" cinnamon (I actually used a cinnamon stick)

2 cardamon

2 bay leaves

1/2 t. ginger paste

1/2 t. garlic paste

1/2 t. green chili paste

1/4 t. turmeric (I believe for the yellow coloring of the rice.)

Ghee (clarified butter; amazing stuff!)

Salt

Method:

Heat ghee and add cloves, cinnamon, cardamom, bay leaves, ginger and garlic paste, green chili paste, turmeric, onion and fry for a few minutes. Now add the rice and fry for 2-3 minutes. Then add salt water and let it cook (I let the rice cook uncovered for 14 minutes).

Putting Everything together:

Heat ghee in a thick bottomed pan and add marinated chicken. Fry for about 2 minutes. If chicken leaves some water, that is fine.

Spread half the quantity of rice, followed by 1/2 the quantity of fried onion. You can add 1/4 cup water just to make sure the rice is completely cooked.

Spread remaining rice and then onion.

Cover the pot with lid and cook on a medium low flame (I have an electric stove so went with medium low heat) for about 30 to 45 minutes. (I cooked mine for 40 minutes.)

I served the chicken biryani with baked artichokes and our dinner was perfect, filling, and delicious! Not the prettiest plated dish but taste made up for looks.
I made the raspberry souffles from last week's menu, using the rose water. My raspberries actually tasted like raspberries; surprising for being in the middle of wintertime.



My first time making anything with Rose water. I have seen plenty of recipes but I have always chickened out. To be absolutely honest, after trying the finished, chilled raspberry souffle, I am not a fan of the flavor. The first taste was raspberries then a lingering rose flavor. Maybe the dislike comes from being a new taste for me but I didn't care for it. The little souffles turned out adorable and I will make these again, only with plain water or maybe a raspberry liqueur.

The longest part of the recipe was making the puree and chilling the souffles. Pretty easy and definitely beautiful to present.

TWD - Tarte Fine; Finale for HCB and Paul Newman's Tortellini with Chicken

Leslie of Lethally Delicious decided on the Tarte Fine on page 315 of Dorie Greenspan's Baking, From My Home to Yours for this week. Leslie chose this week's dessert out of the kindness of her heart for what her friends here on Tuesdays with Dorie could easily purchase on a budget, no matter where he or she lives. I always enjoy reading her blog because of the sweet lady she is. Today, you even get to meet her co-author Pearl, so click on over to see Dorie's recipe posted on Leslie's site along with Leslie's own Tarte Fine.

I horde Whole Food's Dufour puff pastry and have been known to pet the frozen pastry without taking it out of the freezer for several months. We never use this pastry on just any recipe . . . especially at $9 + a package. I really enjoy the buttery perfection Dufour creates in this little one sheet of pastry package.

Dorie's section to the right on "Playing Around" was put into effect when creating my apple Tarte Fine. We enjoyed the extra butter and sugar sprinkled throughout, especially since my Golden Delicious apples still had a slightly tart taste to them.

In my Heavenly Cake Baker's group, I learned to use a melon baller to scoop out the seeds in an apple. The ease, precision, and no waste has me hooked on the scoop method and I have never looked back.

I used my mandolin for slicing the apples into thin pieces; of course, I forgot to take a picture to show off the ease and efficiency when using a mandolin. Another piece of kitchen equipment I could not see myself living without.

Would you believe I added aluminum foil for the edges?

Thank you Leslie for picking out a beautiful Fall treat, centered on ease and baked with love.

For my Heavenly Cake Baker's group finale, the cake slicing and tasting. First word to come to mind is "rich", followed by "deep chocolate", then "crumbly". My step-son enjoyed his 18th year birthday cake as breakfast but what an adrenaline rush after one slice plus a cup of coffee. My slice was half of the one you see in the picture above and I could just "feel" my heart speeding along.

I did have a few air pockets in the cake. The chocolate ganache is rich and delicious too. Only half of the cake was eaten; the rest is in the freezer, waiting to be broken down into chunks and added into a freshly made container of vanilla ice cream.



For dinner we made Paul Newman's tortellini with chicken. I received Paul Newman's cookbook as a freebie when I ordered Dom Deluise's original Italian cookbook. I assumed the cookbooks would be full of cliche' recipes. I was wrong, in fact, I have been enjoying not only the recipes but the stories going along with to introduce each section or individual recipe.

The tortellini with chicken was the first recipe we have tried so far, AND I have many marked to be tried soon.

I thought I would share:
Tortellini with Chicken
(Paul Newman's Own Cookbook)

Ingredients:
1 medium onion, chopped
2 T. butter
3 skinned and boned chicken breast halves, cut into 2-inch pieces
salt and pepper
1 T. dried tarragon or thyme or 2 T. fresh tarragon or thyme
Flour for dredging
2 - 3 cups Newman's Own spaghetti sauce or homemade spaghetti sauce
10 ounces cheese or meat tortellini, prepared according to package directions
Chopped parsley for garnish


Directions:
Saute onion in butter until limp and set aside. Season chicken with salt and pepper to taste and tarragon if desired. Dredge in flour and saute in pan used to saute onion for about 5 - 7 minutes. Add onions, spaghetti sauce, and tortellini. Stir together, heating thoroughly for 5 - 10 minutes. Garnish with parsley.

Heavenly Bakers - Two Seperate Desserts plus Dinner

The Heavenly Cake Baker

What a fitting Name!

Recipe: Chocolate Layer Cake with Caramel Ganache

My "for real" first week with the Heavenly Cake Baker. I adore Rose Levy Beranbaum and her cakes amaze me in what looks like simple perfection. I love baking and I feel the push to always want to be better. I strive for those feelings of elation over finishing my project and/or admiring a new decorating skill, taking the first slice and realizing how moist the layers are or how silky, creamy the frosting lays, taking the first bite (or as in my case, running to get hubby to take the first bite) and realizing this is what I spent precious time assembling: Heaven!

An important point to add is I always take the second bite. Part of the cooking/baking addiction is watching expressions. Larry's facial expression when he first tastes any dish is usually spot on with what he says afterwards. He is my sounding board for input; although there have been moments when his honesty has almost gotten him hurt =). Almost. Especially when I am tired and all I want to hear is thank you for feeding me.

Love, love, love this cake. I was dreading making the recipe because I knew extra time would have to taken for the caramel ganache and boy was I right. My first batch of sugar syrup ended up burnt. The syrup is suppose to be taken off the stove just under temperature because the syrup continues cooking until the heavy cream is added. Thank goodness for air vents above the stove. Burnt sugar smells terrible!

My second batch of syrup had me gun-shy. I took the syrup off a little too early, about 10 degrees under and was worried the ganache would not thicken up. In fact, Rose stated the caramel may harden before pouring into the processor to melt the chocolate. Mine was liquid. I was thinking "this is not a good sign".

After 3 hours, I had thick soup. Refrigeration was in order. I refrigerated the ganache in 30 minute intervals until I had the right consistency. The flavor and texture of the caramel ganache was silky smooth with a chocolate caramel flavor holding depth without being overpowering. Another words, all I could say while tasting was uhmmmmmm. So Good! Then the first bite of cake. Crazy moist with a flavor that seemed to match the frosting. A wonderful crumb without being overpowering in flavor. Sophisticated and simple. Delicious!

Moving on but a week back.

Last week's recipe: Marionberry Shortcakes with Whipped Creme Fraiche

The little cakes were adorable using Rose's Shortcake recipe and my miniature bundt pan molds. The marionberry syrup is created by sugaring down the marionberries while in a strainer over a bowl. The collected juice is combined with a little sugar and a splash of raspberry liqueur. The color variation from painting the miniature bundt cakes with the syrup is beautiful. A pile of marionberries (mine were previously frozen; marionberries are past season here) were carefully placed on top along with a Large dollop of whipped creme fraiche.

I was worried the berries were going to lack fresh flavor but we were pleasantly surprised. The syrup, marionberries, shortcake and creme fraiche pull the dessert together into a pretty little package with a nice flavor and texture combination. We enjoyed the dessert but not extremely excited. Fresh berries would make this Heaven.

I accidentally dropped a few dots of marionberry juice on my kitchen rug and the color is here to stay. Marionberry makes a great dye. The dessert was a wonderful place to start in Heavenly Cake Baker. I tried getting this posted on time but 4 days later I actually was able to bake and assemble so my solution is to combine the two desserts in one post.

If you are looking to widen your horizons in the cake baking world, Heavenly Cake Baker is the place for you. If you are looking for teaching aides and a larger layer of understanding for putting together ultimate flavors, texture, crumb density, silky smoothness and consistency; this is definitely the place for you. If you are worried about a lot of dirty dishes over the idea of baking perfection, you may just want to peruse our Beranbaum desserts as we bake our way through heavenly cakes.

Will this post ever end? Almost. I thought I would also share an easy dinner recipe using a rotisserie chicken. The recipe is called Creole Chicken Soup and my family enjoys this for dinner and leftovers for lunch the next day. I enjoy the recipe because about 30 minutes is needed from start-to-finish.

Creole Chicken Soup
Ingredients:
2 T. vegetable oil
1 c. chopped onion
1 c. red bell pepper (or yellow or orange)
1 c. frozen whole kernel corn
2 garlic cloves, minced
1 (14.5 ounce) can diced tomatoes
2 cups of chipped cooked chicken (using a grocery rotisserie chicken)
1 1/2 t. Creole seasoning
1 (32-ounce) carton Swanson low-sodium chicken broth
Sour cream and chopped fresh cilantro for garnishing

Directions:
In a heavy pot, heat oil over medium-high heat. Add onion, bell pepper, corn, and garlic, and saute until tender. Stir in tomatoes and chicken. Sprinkle with seasoning, and saute 2 minutes. Add chicken broth. Bring to a boil. Reduce heat, and simmer 20 minutes. Top with sour cream and cilantro.

Dinner: Smoked Salmon Pasta Pomodorini and BBQ Meatloaf Sandwiches on Onion Sourdough

Dinner NEEDS to have a growing, learning approach in my kitchen. Otherwise boredom sets in and Larry is looking at opening a bag of Top Ramen for dinner. I want to use flavors incorporating seasonal vegetables, especially with having my own garden this year. I get such a kick going out and picking peas, heirloom and cherry tomatoes, zucchini, yellow squash, cucumbers, potatoes (okay, I dig those up), and soon, green beans. Love the colors, making dinner just as fun to make as it is to eat!

We also love both our charcoal double barrel grill for smoke/roasting and for grilling along with the propane grill with a searing grate. I am "not" one of the few die-hard grilling aficionados who grill during all seasons. Late spring, summer and early (no-rain) fall . . . grill. Rain, snow, freezing cold . . . that is what a kitchen stove is for.

Dinner started out with Spicy Apricot Wings. The wings were marinated in my homemade apricot preserves, along with other spices for 36 hours. I was waiting for the rain to stop BECAUSE the whole idea behind the wings was to grill them over natural briquettes AND apple wood chips. Never happened! I had to bake them instead.


The recipe originally came from Big Bob Gibson's BBQ Book with a few adaptions from me.

Spicy Apricot Wings

1 1/4 c. apricot preserves

1/3 c. Worcestershire sauce

1/4 c. brown sugar
2 1/2 T. low sodium soy sauce

2 T. + 2 t. Dijon mustard

1 T. salt

4 t. freshly ground black pepper

1 T. freshly minced garlic

1 T. paprika

1 t. cayenne powder

1/2 t. ground ginger

10 whole chicken wings, cut into wings and drumettes

Directions:

In a small bowl, mix all ingredients, except chicken, and whisk until well blended. Place the chicken wings in a shallow dish, or sealable plastic bag, and pour the marinade over the wings. Cover, or seal, turn to coat, and marinade the wings in the refrigerator for at least 4 hours to overnight.

Build a fire using hickory, apricot or apple wood, or a combination of wood and charcoal. Leave half of the grill empty, and place coals and/or wood on the other half, for indirect heat.

When the temperature reaches 450 degrees F., remove the wings from the marinade without shaking off excess marinade, and place them on the empty half of the grill. Close the lid, and cook for approximately 30 to 35 minutes, flipping each wing piece once halfway through. Remove the wings from the grill, and serve.

Dinner was Smoke Salmon Pasta Pomodorini and BBQ Meatloaf Sandwiches on onion sourdough.


BBQ Meat Loaf Sandwiches

(adapted from Weber's Way to Grill book)

1 1/4 pounds (80 percent lean) ground beef

1 1/4 pounds ground pork

2 c. Panko bread crumbs

1 c. finely chopped sweet onion

1 large egg

1 t. Worcestershire sauce

1 1/2 t. granulated garlic

1 t. dried tarragon

1 t. salt

1 t. freshly ground pepper

1 c. bottled BBQ sauce (I used Stubbs spicy BBQ sauce)

2/4 c. ketchup

Directions:

In a large bowl, using your hands, gently combine ground beef, pork, bread crumbs, onion, egg, Worcestershire sauce, garlic, tarragon, salt and pepper. Divide the meat loaf mixture in half, form into 2 loaves, each about 4- by 7- inches (aluminum loaf pan size), and place on a baking sheet. Prepare the grill for indirect cooking over medium-low heat, about 300 degrees F.

In a small bowl, mix the BBQ sauce and ketchup. Top each meat loaf with 3 Tablespoons of BBQ sauce, coating thoroughly, and reserve remaining sauce for later.

Brush the cooking grates clean. Using a metal spatula, gently pick up each loaf from the sheet pan, and place directly on the cooking grate. Grill the meat loaves over in-direct medium-low heat, with the lid closed, until a thermometer inserted horizontally through the top of each loaf registers 155 degrees F., approximately 50 to 60 minutes. Remove the loaves from the grill, and let rest 10 to 15 minutes. Once removed from the grill, the loaves will continue to cook, so allow them to reach the recommended 160 degrees F. Cut the loaves into 1/2-inch slices, and serve with the reserved sauce.

To make meat loaf sandwiches, cut the meat loaf into the 1/2-inch slices, and slather both sides with reserved BBQ sauce. Grill over direct low heat (250-350 degrees), with the lid closed as much as possible, for 4 to 6 minutes, turning once. (I had rain happening so pulled out my panini grill to finish toasting the sandwiches.) Serve on onion sour dough bread with provolone cheese.

Smoked Salmon Pasta Pomodorini

(adapted from a recipe found in Michael Chiarello's Casual Cooking Cookbook)

Cherry tomatoes have a way of multiplying in the garden when your back is turned. The more you pick, the more there are.

Serves: Serves 4
3/4 pound spaghettini or spaghetti
1/4 cup extra-virgin olive oil, plus more for drizzling
1/4 cup sliced garlic
1/2 teaspoon finely minced Calabrian chilies, or 1/4 teaspoon red pepper flakes
1 pint small cherry tomatoes, stems removed, crushed between your thumb and forefinger
Sea salt, preferably gray salt
1/2 cup fresh basil leaves, each torn into 2 or 3 pieces
1/2 lb smoked salmon, shredded into larger pieces
Wedge of Parmesan cheese ready to grate over pasta dish


Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta.

While the pasta cooks, heat the 1/4 cup olive oil in a large skillet over moderate heat. Add the garlic and cook until the slivers are golden brown and crisp, then add the chilies and cook for about 30 seconds. Raise the heat to high and add the tomatoes. Simmer briskly to soften the tomatoes and thicken the juices, about 3 minutes. Season with salt.

When the pasta is al dente, scoop out about 1/2 cup of the pasta cooking water, then drain the pasta. Return the pasta to the warm pot off the heat. Add the sauce, smoked salmon, and the basil and mix well. Add some of the reserved cooking water if the pasta seems dry. Transfer to a warmed serving bowl and grate Parmesan over the top to taste. Drizzle with a little more olive oil.

Serve immediately.

Grande Chicken Quesadillas

Two large flour tortillas stuffed full of grilled chicken, melted cheese, crisp bacon, fresh red salsa and a smidgen of chipotle sauce. What a great combo right? Well, this is only what is INSIDE the tortilla. After crisping up the tortilla in a skillet, we now tower on the flavors over the top!

See the inside? Chunks of goodness and such a fun playing field!

The topping includes shredded lettuce, a large dollop of sour cream, sprinkle chopped green onions over all then whip out the salsa and crumbled bacon (again); of course we have cilantro floating through inside and out. Take a bite.

You hear the crunch first then a flood of wonderful flavors all with a touch of melted cheese, sour cream and salsa. The small pieces of freshly crispied bacon is hinted in every crunch.

Grande Chicken Quesadilla

(Makes enough for (1) so multiply the ingredients according to how many you are feeding)

***NOTE*** I had a rotisserie chicken to use, which is perfect for this.

Ingredients:

2 (12-inch) flour tortillas

1 T. vegetable oil

2 T. chipotle sauce

4 ounces grilled chicken breast, sliced

QUESA FILLING (Use as desired)

Shredded Jack and Cheddar cheeses

Diced jalapeno pepper

Diced tomato

Diced onion

Minced cilantro

Crumbled bacon (Throw a few slices of thick cut bacon in the oven at 350 degrees for 6 min. per side; set on paper towels to absorb grease and thin slice or crumble.)

TOPPING:

Shredded lettuce

Sour Cream

Chopped Green Onion

Salsa

Crumbled bacon

A little more chopped Cilantro

Directions:

Brush one side of each tortilla with oil.

Place one tortilla, oiled side down, on a work surface. Spread the chipotle sauce over the tortilla.

Spread the chicken evenly on top of the sauce on the tortilla.

Evenly spread the quesa filling over the chicken. Cover with the other tortilla, oiled side up.

Brown evenly on both sides in a nonstick pan until the filling is heat thoroughly.

Serve with lettuce, sour cream, green onion, and salsa as accompaniments. Sprinkle crumbled bacon on top.

Optional: Serve with guacamole.