Frothy White Russian

It seems serving coffee after dinner is so 1982...or maybe even 1952.  However, around the holiday season it does seem that folks are more interested in after dinner drinks.  Something about sitting at the table a bit longer or just taking the time to gaze at the Christmas tree while sipping on a fun treat, makes the night feel a little more magical.

While a White Russian is typically made with whole milk and cream - which you absolutely can do - this recipe uses a frother and some fat free half and half. The result is a tasty dang beverage that is equally as amazing. 

Frothy White Russian
Ingredients:

• 1 1/2 ounces Vodka
• 3/4 ounces Coffee liqueur
• 3/4 ounces Fat-Free milk
• 3/4 ounces Fat-Free half and half

Directions:

• Pour vodka and coffee liqueur in an old-fashioned glass filled with ice. Stir.
• Pour in fat-free half and half.
• Froth hot milk in frother and gently place on top of White Russian.

Turkey Cutlets with Apples and Cranberries

We are all running 1000 mph and it's about to rev up even more with the holiday season around the corner. I find myself feeling more rushed, more strapped and already concerned about missing the magic of the holiday season.

Of course organization and budgeting are important to keeping basic sanity, but learning to maintain basic routines are also critical. The routines that keep us most grounded, sometimes might be the things we dread the most. Family dinner time doesn't have to be just a means to an end. It can be that time, maybe the only time in your day to reconnect, refuel and recharge...as a family.

A home cooked dinner doesn't need to be expensive, fattening, time consuming or labor intensive. In fact, I caught this 5 minute meal from The Chew the other day and thought this was a must try. It gives you a taste of holiday ingredients, won't break the bank and is even kid friendly (although you may need to ditch the arugula on their plates ).

This is definitely what's for dinner tonight!

Turkey Cutlets with Apples and Cranberries
Ingredients:

• 1 1/2 pound Turkey Cutlets
• 2 Granny Smith Apples (cut into 8 wedges each)
• 1 cup Cranberries
• 1 cup White Wine or Water
• 1 cup Arugula
• Flour for dredging cutlets
• Juice of 1 Lemon
• Extra Virgin Olive Oil
• Salt and Pepper

Directions:

• Pound turkey cutlets until a half inch thick. Flour both sides and season with salt.
• Heat a tablespoon of extra virgin olive oil in a skillet over medium, and brown the cutlets until cooked through.
• Remove cutlets from pan, add the apples and cranberries, and deglaze the pan with white wine.  You can also use orange juice, cider or water.
• Season with salt and pepper. 
• Simmer until apples and cranberries are slightly tender, then remove from heat, and add the arugula.
• Plate and finish with a drizzle of olive oil and lemon juice to serve.   

Phyllo-wrapped Salmon with Peppers and Leeks

A few years ago, my dear friend Liz Adams-Mohan, created a beautiful family cookbook. She comes from a large, boisterous, loving family.  Each child is now married and brings with them a collection of various recipes from many different backgrounds.  These recipes are from her grandmother, great-grandmother, mother, sister-in-laws, brothers, brother-in-laws and even nieces and nephews.  The recipes range from soups and salads, to roasts, fish and desserts.  Each recipe tells a story ...both in description and imagery.  It's a work of art, but even more so it's a book of love and legacy. 

I have made many meals from this Adams cookbook and all have been fantastic.  A personal favorite I enjoyed making this weekend comes to me from the kitchen of Georgia Serevetas Adams.  This dish is elegant, tasty, simple and you can make this up to 6 hours before your guests arrive. The perfect recipe for your next dinner party. 

From bi-coastal kitchens to yours...

Phyllo-wrapped Salmon with Peppers and Leeks
Ingredients:

• 1/2 stick of butter
• 2 1/2 cups of matchstick sized strips of red bell peppers
• 1 1/2 cups of matchstick sized strips of leek (white and pale green sections only)
• 6 T dry white wine
• 1/2 t dried and crushed red pepper
• 6 T thinly sliced fresh basil
• 1 t salt
• 8 sheets of fresh phyllo pastry or thawed frozen pastry
• 4 - 6 oz skinless salmon fillets

Directions:

• Preheat oven to 400 degrees.
• Melt 2 T of butter in heavy large skillet over medium-high heat.
• Add bell peppers and leeks and sauté until tender, approx. 6 minutes.
• Add wine and crushed red pepper. Simmer until liquid evaporates, about 3 minutes.
• Remove from heat and let cool. Add basil, salt and stir.
• Melt remaining butter in a small saucepan.
•  Place one pastry sheet on work surface (keep remaining phyllo covered.) Brush sheet with butter and top with another sheet and brush second in same manner.
• Place salmon filet crosswise on phyllo sheet.
• Spoon 1/4 of vegetable mixture on the salmon fillet and fold the pastry over the salmon.
• Fold in sides and roll up forming a rectangular packet. Place onto a baking sheet vegetable side up.
• Brush the wraps with butter and bake until pastry is pale golden, approx. 35 minutes at 400 degrees.

Simple, Quick Chicken Tortilla Soup

Finally feeling like Fall. Professional and college football, golf and baseball....sweet. Actually I like having sports on TV during the weekend. I guess it reminds me of being a kid. Some sort of event was always in the background or someone was over to watch the big game. I find my house becoming the same way, which I love.

The basics of this recipe are from my good friend Patsy Teuton, a Long Beach native. Every time she makes this meal, it is a guaranteed good time. It's easy, fun, fast, festive and fantastic. It also looks great in a bowl - so colorful. I am putting two different versions below. When you are short on time, you can take 10 minutes to prepare the soup and then simmer for 30 min - 40 minutes - start to finish. However, if you like soup in homemade stock, feel free to boil your chicken and use the broth. Either way, yum.

Ingredients:
3 C chicken (shredded or cubed)
5 C chicken broth (Homemade or purchased)
3 green onions (chopped)
1/2 yellow onion (chopped)
1 can navy or cannellini beans
1 yellow and 1 red pepper (roasted and chopped)
1 jar of your favorite salsa
2 cloves garlic (pressed)
2 t cumin
Dash of S&P

Toppings:
5-7 flour tortillas (cut into strips)
Olive oil
Kosher salt
1 avocado (sliced)
2 tomatoes (diced)
1/2 C cilantro (chopped)
Dollop of sour cream
1 C Shredded cheddar

Directions:
#1 - Toss all ingredients into a pot...stir and simmer for 30 min –or toss in crock pot on low… Seriously.

#2 - However if you want to make your own stock and roast your own peppers…

Fill the pot with 5-6 cups water, add onion and raw chicken (either a whole chicken or bone in breasts). Boil for 30 min. Shred or cube chicken and add back into stock.

To roast bell peppers, simply cut them in half and toss the core/seeds. Rub them in olive oil and place on a cookie sheet (the skin should be facing up). Broil the peppers for about 10 min or until they start to bubble and turn dark. After you take the peppers out of the oven, you can then place them in a paper bag for 10 min. This will help you more easily remove the skin.

Then chop the peppers and add the remaining ingredients into the pot and simmer for another 30 min.

For the topping, turn the oven to broil. Take the flour tortilla strips and place on a cookie sheet. Spray the strips lightly with olive oil and sprinkle with Kosher salt. Broil for 5 min or until brown.

Ladle soup into the bowls and top with tortilla strips.

Serving Ideas:
Use a serving dish with various compartments to display the diced tomatoes, sliced avocados, cilantro, shredded cheese and sour cream. This looks beautiful in the center of the table and guests can add what they like to their bowl of soup.

Patsy also serves this with corn bread, which is a great accompaniment. Another thing I do is serve the soup with a tamale. Many local Mexican joints are now selling frozen packages to your grocery store or fresh at the farmer’s market.

Grandma Sylvia's Brisket

My grandparents passed away when I was only 5 years old. Since they've been gone most of my life, my mom, my aunt and uncle kept them alive in the stories they shared and the recipes they cooked. Some of the most favorite recipes are coffee cake, chopped liver (yes, this is actually an amazing recipe and the only one I enjoy), beef brisket and motzah ball soup. These are recipes that truly have been handed down from generations in Israel, Germany, Russia and of course many locations within the United States. To me this meal represents comfort, connection, flavor and in some ways optimism.

When cooking this meal, I can clearly picture my grandmother's large, black and white speckled covered roasting pan and her light, soft cotton apron. My mom is now the proud owner of this pan and actually traveled to Colorado with it when I had my first baby. My mom made sure she had brisket slow cooking in the oven when I arrived home from the hospital. I remember being so overwhelmed and extremely overtired holding this small new life, but sitting at the table that evening somehow allowed me to take a deep breath and rejuvenate for what was ahead.

Today, I am the proud parent of a first and fourth grader! As these apprehensive little kiddos were heading out the door to meet their teachers and reconnect with their friends, they excitedly reminded me that their meal of choice for their first day back is Grandma Sylvia's brisket. Pretty sure Grandma Florence, Grandma Sylvia, my mom, Aunt Linda, Uncle Bob and many other generations before are smiling with pure joy.

From many, many tables to yours...

Ingredients:

• 1 flat-cut beef brisket (Range from $14-18 at Costco)





• 1 C ketchup (you can use the Heinz chili sauce if you prefer a little more zing)





• 1 t garlic salt





• 1 t onion salt





• 4 dashes worcestershire sauce





• 2 crushed cloves garlic (this is an extra add from the original)





• 1 diced yellow onion (this is an extra add from the original)





• 4 yellow potatoes, peeled and quartered





• 2 C baby carrots

Directions:

• Pre-heat oven to 350 degrees.





• Select a roasting pan that is large enough to fit the brisket. Pour water into pan so it measures a depth of about 1/2 inch.





• Prep carrots and potatoes, place into a bowl and cover with cold water - set aside.





• In a small bowl, mix ketchup, garlic, garlic salt, onion salt, worcestershire sauce and onion.





• Pour ketchup mixture into the water in the roasting pan and stir well.





• Place brisket into the roasting pan, coat both sides with ketchup and water mixture. Once coated, make sure the brisket is fat side up and cover pan with foil.





• Cook the meat for 2 hours (baste regularly), then add the carrots and potatoes to the pan, toss to coat.





• Cook for another 30 minutes then remove the brisket and place on a cutting board.





• At a diagonal, slice the brisket into 1/4 inch slices.





• Return the sliced meat to the pan, toss gently to coat and cook for another 45 minutes.

Special Notes: My mom makes twice the amount of ketchup mixture in anticipation the liquid will evaporate, feel free to add as much as you like throughout the cooking process. Also, the brisket is awesome to serve that day, however it is exceptional the next day ..especially as a brisket sandwich!

Roast Tenderloin of Beef with Jack Daniel’s Peppercorn Jus

Beef, whiskey and an open flame - I'm sold. This is a family specialty created from my step-mom's kitchen and it is fan-freaking-tastic. We've made this for progressive dinners, holiday dinner parties ...or just because we wanted to make an evening a little extra special. This really is a phenomenal recipe.

From Pam's kitchen to yours...

Tenderloin of Beef with Jack Daniel's Peppercorn Jus
Ingredients:

• 1 3-4 lb. piece beef tenderloin, well trimmed



• Salt and freshly ground black pepper



• 2 T EVOO



• ½ C Jack Daniel’s whiskey or Crown Royal



• 1 shallot, peeled and minced



• 1 ½ t green peppercorns



• 1 ½ t red peppercorns



• ¼ C rich veal or beef stock (If you don’t want to make this, William Sonoma has great sauce)



• 4 T butter, cut into pieces

Directions:

• Soak dried peppercorns in ¼ cup port for 24 hours.



• Preheat oven to 400.



• Generously season beef with salt and pepper. Heat Oil in a large ovenproof skillet over high heat. Add meat and brown on all sides, about 1 minute per side.



• Transfer skillet to oven; roast meat until internal temperature reaches 125 for rare, (15-20 minutes), or 135 for medium rare, about 25 minutes.



• Transfer meat to a cutting board, cover loosely with foil, and set aside for 15 minutes before slicing.



• Meanwhile warm whiskey in a small pan over low heat.



• Return the ovenproof skillet to medium heat. Add shallots and cook, stirring frequently, until lightly browned, 1-2 minutes.



• Add green and red peppercorns along with the port, then whiskey, and carefully ignite with a kitchen match. When flames die out, continue cooking for 1 minute.



• Add butter, a few pieces at a time, swirling skillet over heat until melted and sauce is velvety, 2-3 minutes.



• Adjust seasonings to taste.



• Serve sliced meat with whiskey sauce.
  
  
  

Carelli's Pollo Saltimbocca

Last night I was reminded of a wonderful recipe from long-time Boulder restaurant, Carreilli's. Saltimbocca is a traditional Roman dish. The word literally means 'leap in the mouth'. On a chilly spring evening and after a long day, somehow this seems to hit the spot!

The following is a version of the recipe from owner Greg Carelli

From Carelli's kitchen and my fingertips to yours...

Chicken Saltimbocca (serves 4)
Ingredients:

• 2 medium baking potatoes



• 4 -boneless, skinless chicken breasts



• 12 fresh sage leaves



• 4 1/2 ounces prosciutto



• 3T olive oil



• 1 t fresh ground black pepper



• 1 T minced parsley



• 3 T flour



• 4 ounces white wine



• 16 ounces chicken broth



• 4 slices provolone cheese

Directions:

• Rinse potatoes and cut lengthwise into eighths, making long wedges.



• Roast potatoes in a 350 degree oven fro 15-20 minutes.



• Place two large sage leaves on top of each chicken breast and cover them with a slice of prosciutto.



• Using a meat mallet, pound the layered meat until they are uniformly flat and about 1/4 inch thick. Dredge them in flour.



• Heat the oil in a saute pan that is large enough to hold all four chicken breasts.



• Add the pepper, parsley and chicken breasts with the prosciutto facing down.



• Saute until the prosciutto is brown and the chicken is cooked halfway.



• Sprinkle flour over the chicken and the pan and turn the breasts over.



• Stir until the flour is completely absorbed by the oil and then carefully add the wine.



• Simmer until thickened (about a minute) and then add chicken broth.


• Stir and simmer until the sauce is thick and smooth and the chicken is completely cooked, about 4 -6 minutes.



• Place a slice of provolone over each chicken breast (the prosciutto should now be facing up) and allow it to melt.



• Place four potato wedges and one chicken breast on each plate.



• Pour the sauce from the saute pan over the top and garnish with more minced parsley and fresh sage leaves.

Tuscan Lemon Chicken

Pretty sure visiting Tuscany isn’t in my near future, but tasting a bit of it most certainly is. Something about these simple, pure ingredients not only smell and taste like heaven, but also make a platter look like art on a plate.

A huge thank you to my mom for finding, making and sharing Ina Garten’s version of Tuscan Lemon Chicken. This recipe is inspired from the Palm restaurant in East Hampton. Hmmm, the Hamptons…now that vacation may be possible!

From my kitchen to yours…

Tuscan Lemon Chicken

Ingredients: Advanced prep required: 4-hr to overnight refrigeration

• 1 (3 ½#) Chicken, halved and flattened


• 1/3 C. Good Olive Oil


• 2 teaspoons Grated Lemon Zest (2 lemons)


• 1/3 C. Freshly Squeezed Lemon Juice


• 1 T. Minced Garlic (3 cloves)


• 1 T. Minced Fresh Rosemary


• Salt and Pepper


• 1 Lemon, Halved (you may want to have a few more on hand to add to your platter)

Directions:

• Season chicken with 1 t salt


• In a ceramic or glass dish that is large enough to hold the chicken halves, combine the olive oil, lemon zest, lemon juice, garlic, rosemary and 1t freshly ground pepper.


• Add the chicken, and turn to coat.


• Cover the dish w/ plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice.


• Turn half of your grill to low (she recommend using a charcoal grill and pushing the coals to one side. I am not busting out my Weber tonight).


• Place the flattened-halved chicken on the cooler side of your grill, skin side up. Use the dish you used for marinating to weight down the chicken.


• Grill for 15 mins. Or until the underside is golden brown. Turn the chicken skin side down, weight again with the dish and cook for another 12-15 mins., until the skin is golden brown and the chicken is cooked.


• Place the remaining lemon halves on the cool side of the grill, cut side down for the last 10 mins. of cooking.


• Place cooked chicken on a cutting board, cover with aluminum foil, and allow to rest for 5 mins.


• Quarter the chicken, sprinkle with salt, and serve with the grilled lemons.

I am serving this dish with partially steamed, then grilled broccoli and yellow squash tossed in a little lemon, olive oil and shredded Parmesan. I am also thinking a good round of rustic bread is in order. Is it dinnertime?

Mustard-Roasted Snapper with Parmesan-Roasted Broccoli and Herb Fingerling Potatoes

This weekend has been a kidfest - sleepovers, playdates, sticky peanut butter fingers and jam stained cheeks. Sunday dinner is always our time to calm down, reconnect and kick-off the week ahead.

After serving so many kid meals, I am really looking forward to preparing something high on flavor for our Sunday table tonight. The Barefoot Contessa hosts a 'Back to Basics' show that continues to inspire fresh, simple meals in our household. They are simple, use everyday ingredients but still have that 'this is something special' flair. This is a 45 minute meal that is guaranteed to hit the spot!


From my table (Ina's again) to yours...


Mustard-Roasted Snapper


Ingredients:

• 4(8-ounce) red snapper fillets (really you can use any white fish)


• Kosher salt and freshly ground black pepper


• 8 ounces creme fraiche (you can use mayo...but creme fraiche is best)


• 3 tablespoons Dijon mustard


• 1 tablespoon whole-grain mustard


• 2 tablespoons minced shallots


• 2 teaspoons drained capers
  

Directions

• Preheat the oven to 425 degrees F.


• Using an ovenproof baking dish, place the fish fillets skin side down. Sprinkle generously with salt and pepper.


• Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.


• Spoon the sauce evenly over the fish, making sure the fish is completely covered.


• Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it


• Serve hot with the sauce from the pan spooned over the top.
  
  

Parmesan-Roasted Broccoli

• 4 -5 lbs broccoli


• 4 -5 garlic cloves, peeled and thinly sliced


• 4 1/2 tablespoons extra virgin olive oil, divided


• 1 1/2 teaspoons kosher salt


• 1/2 teaspoon fresh ground black pepper


• 2 teaspoons grated lemon zest


• 2 tablespoons fresh lemon juice


• 3 tablespoons pine nuts, toasted


• 1/3 cup freshly grated Parmesan cheese


• 2 tablespoons finely sliced fresh basil leaves (about 12 leaves)
  

Directions:

• Cut the broccoli, leaving an inch or two of stalk
• Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.
• Place the broccoli florets on a sheet pan large enough to hold them in a single layer.
• Toss the garlic over the broccoli and drizzle with 3 tablespoons of the olive oil. Sprinkle with the salt and pepper.
• Roast at 400*F for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• Remove from the oven and immediately toss with 1 tablespoon olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
  
  

Dill Fingerling Potatoes

Ingredients:

• 2 tablespoons unsalted butter
• 1¼ pounds fingerling potatoes, rinsed but not peeled
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1½ tablespoons chopped fresh dill
  

Directions:

• Melt the butter in a large heavy-bottomed pot.
• Add the whole potatoes, salt, and pepper, and toss well.
• Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife.
• From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning.
• Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t overcook.
• Toss with the dill, and serve hot.
  
  
  
  
  
  
  
  

Caviar Pie

Both my granny and Pam and Dad have made this fantastic appetizer since...FOREVER. It is definitely part of our family food repertoire. Once I moved to Colorado I realized this old school appetizer may just be a popular favorite in our circle. Growing up, I remember thinking Caviar Pie was special for a few reasons...

1. Preparation: You have to chill overnight before adding the toppings- anything that takes that kind of forethought, must be impressive.
2. Caviar: This ingredient brings thoughts of hundreds of dollars an ounce, Marilyn Monroe and champagne ...even though this recipe simply uses a $7 jar of Romanoff caviar.
3. Presentation: The finished product adds color to any spread, is always a topic of conversation and looks like a little piece of food art.
4. Event: We normally were able to enjoy this at our traditional Christmas Eve bash, New Years and other festive holidays.

Really this recipe takes the most basic ingredients and is not difficult at all. You do need to have a spring form pan and clearly you need to purchase a jar of caviar, but I bet you have everything else in your refrigerator. While nothing says football like chicken wings...tomorrow Packer and Steeler fans will be expanding that thought to also include caviar.

From my table, granny's and dad and Pam's to yours...

Caviar Pie
Ingredients:

• 3/4 C chopped green onions
• 6 hard boiled eggs
• 3 T mayonnaise
• 8 oz cream cheese, softened
• 2/3 C sour cream
• 1 jar caviar (I just purchase the Romanoff black whitefish)
• 1 C chopped parsley
• 1 lemon, thinly sliced, then cut slices in half
• 1 red cherry pepper
• Baguette, sliced

Directions: This is very visual, so try to follow me here!

• Coat your spring form pan with non stick spray
• Chop eggs and mix with mayo. Spread in the bottom of the pan.
• Top with chopped green onion.
• Beat cream cheese and sour cream together until smooth.
• Drop by tablespoons onto onion layer. Using the back of a spoon, gently spread the mixture evenly (so you don't see the onion).
• Cover with plastic wrap and refrigerate overnight. (if in a time crunch, 3-5 hours will work)
• Pour caviar into a strainer and rinse. Set on paper towel.
• Place the spring form pan on a platter that is the same size or larger than the bottom of the pan. Open the pan and remove the sides.
• Thinly slice the lemon. Then cut each slice in half. Set aside.
• Using a toothpick, lightly draw 6 even slices/triangles.
• The toppings: Triangle 1 - Fill with chopped parsley. Triangle 2: Leave blank. Triangle 3:Fill with Caviar. Triangle 4: Parsley. Triangle 5: Blank. Triangle 6: Caviar.
• Take each half slice of lemon and cover the outside layer. So essentially you are covering the outside of the pie like you are tiling a wall. The lemon slices will stick to the sides of the pie.
• Take the red cherry pepper and place in the center.
• Serve with the sliced baguette
• Take your cocktail knife, dig in and spread on the bread. Yum.

Baked Asian Chicken Wings

2011 Super Bowl is almost here. The girls and I are invited to two parties. Party #1 Packer Party, party #2 Steeler Nation. Who are we routing for? Packers baby. We are to bring an appetizer to each bash and everyone knows the best Super Bowl food is finger food. But I am pretty much over Lipton onion soup dip with ruffles. What to make that says football with a twist? Something a little sweet, a little spicy that packs a whole lot of flavor…awww, baked Asian chicken wings. I bet these will be great with Banderas cornbread!

From my kitchen to yours…

Baked Asian Chicken Wings
Ingredients
Prepping the Chicken
• 2 lbs Chicken Wings (you can use drumettes or legs if you want a bigger bite)
• 1/2 tsp Black Pepper
• 1 tsp Salt
• 1 tsp Chili Garlic
• 1 tsp Garlic Powder
• 1 Cup All Purpose Flour & 2 tbsp of Curry Powder (curry powder optional)
• Cooking Oil Spray
• Toasted Sesame Seeds and chopped green onions for sprinkling

Garlicky, Ginger, Orange Zest Sauce
• 1/2 Cup Rice Wine Vinegar
• 1/2 to 3/4 Cup Brown Sugar
• 2 tbsp Finely Minced Garlic
• 2 tbsp Soy Sauce
• 1 Medium Orange Zest
• 1 tbsp Chili Garlic Sauce
• 1 tsp Finely Minced Ginger
• 2 tsp Corn Starch mixed with 1 tbsp of water

Directions
1. Line baking sheet with aluminum foil and preheat oven to 400º degrees.
2. Place chicken in a large bowl.
3. Add the black pepper, salt, chile garlic sauce & garlic powder and mix well.
4. Add the cup of flour & curry powder mixture and coat chicken in the same bowl. Coat thoroughly.
5. Place chicken wings on the baking sheet and spray the chicken wings with the cooking oil spray. Bake for 30 minutes.
6. Turn chicken over and cook for an additional 20 minutes.
7. In the meantime, make the sauce.
8. Add the rice vinegar, brown sugar, garlic, ginger, orange zest, soy sauce & chili garlic in a saucepan and bring to boil a then simmer for a minute.
9. Add the cornstarch mixture and whisk well. Set aside.
10. Once the wings are done, place wings in a large bowl and toss with 1/2 the sauce. Leaving the remaining 1/2 for dipping.
11. Sprinkle some toasted sesame seeds and chopped green onions on top and serve hot.

Macho Salad and Chili Cornbread

When I travel home, I love going to Bandera. The restaurant, the people, the food - just a great overall experience. I was pleasantly surprised to learn that Cherry Creek Grill in Denver is actually Bandera - or a Hillstone restaurant. I normally try to avoid any sort of 'chain' restaurant, but if it's good, why fight it! I am still dying to get my hands on their jalapeno cheese dip recipe, but I have a feeling, I don't want to know what's in it. Sometimes ignorance is bliss. My sister-in-law Patti and I always order this hearty salad - it makes a great luncheon or dinner - just YUM. I will say, cut the dressing recipe in half. It makes enough for 32 dinner parties!

From my table, Cherry Creek Grill and Bandera's table to yours....


Macho Salad

Dressing:

• 1/2 cup spicy brown mustard
• 1 cup lemon juice
• 1/4 cup champagne vinegar
• 2 tbsp. brown sugar
• 2 tsp. kosher salt
• 1 tsp. black pepper
• 1/4 cup fresh garlic
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 quart + 1 cup olive oil
• Place all ingredients except oil in a bowl. Whisk in oil to emulsify by hand. Keep Chilled.

The Macho...Salad:

• 5-6 cornbread croutons
• 3 cups baby lettuces
• 1/2 cup rotisserie chicken
• 1/2 cup grape tomatoes
• 8 medjool dates, roughly chopped
• 1/2 cup avocado, diced
• 1/2 cup fresh corn kernels, raw
• 1/2 cup almonds, roasted and chopped
• goat cheese
• green onions, sliced
• dressing (recipe above)
• Directions....Toss everything together.

Cornbread like Bandera or Cherry Creek Grill

Ingredients

• 1 cup butter, melted
• 1 cup granulated sugar
• 4 eggs
• 1 (15 oz) can cream style corn
• 1/2 (4 oz) can chopped green chili peppers, drained
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded Cheddar cheese
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 4 teaspoons baking powder
• 1/4 teaspoon salt

Directions:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 12-inch cast iron skillet (use 6 inch cast iron skillets).
• In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
• In a separate bowl, stir together flour, cornmeal, baking powder, and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
• If using the skillet - watch carefully as edges may brown too much and time should be under an hour.
  

Philly Cheesesteak Sandwiches

I always admired my girlfriend Sarah Wu for her incredible football knowledge and ability to hold her own in real-time dude conversations. She even kicked butt in her fantasy football league. She knows the players, the teams, the rules, the stats - she knows it all ...and she's hot! What a combination.

Well, I would be the opposite of that. I mean I don't want to seem like a total bozo, so I tend to watch ESPN highlights, read the cover of the sports section, listen to my brothers and dad..so at least I can talk at a thousand foot level...if need be! But what I do know and love is the tradition football brings to friends and family on Sunday afternoons. Sunday football, to me is family hanging out on the couch in our sweats, eating great food and for a few hours...just being together. Of course the ladies comment on the hot quarterbacks, cool or hideous uniforms, trashy cheerleaders, etc. The dudes half listen to the ladies and the kids only to suddenly jump and yell, mid-conversation.

While the season draws to a close, it's impossible not to find a little care for the game, the competition. I typically love having a crowd over, making a ton of food and having an 'adult beverage' in the afternoon. Today may consist of a small crowd of three gals, but the chit chat will be just as lively.

Last week I purchased and grilled a flank steak. I remember my mom buying them on occasion and thinking wow, this must be fancy. Well, truly it's not a great cut of meat, but when marinated, grilled and sliced correctly it's tasty and cost effective. I am sure for those of you who are from 'Philly' this recipe may not seem too authentic, but it's still damn good.

From my table to yours...


Philly Cheesesteak Sandwiches
Ingredients:

• 4 tablespoon extra-virgin olive oil, divided
• 1 1/2 pounds flank steak
• 3 tablespoons steak seasoning (whatever you like)
• 1 tablespoon Dijon mustard
• 2 tablespoons Worcestershire sauce
• 2 teaspoons hot sauce
• 4 large yellow onions, thinly sliced
• 2 large red bell peppers, thinly sliced
• 3 cloves garlic, chopped
• 1 tablespoon flour
• 1 1/2 cups beef stock
• Salt and freshly ground black pepper 12 slices provolone cheese
• 1 large round loaf of crusty bread
  

Directions:

• Preheat grill to high
• Heat a medium skillet over medium heat, add about 2 tablespoons olive oil.
• Add onions and season with some salt and pepper.
• Cook, stirring occasionally, for 7-8 minutes.
• Add the peppers, garlic, mustard, Worcestershire and hot sauce.
• Continue to cook until peppers are soft and onions are caramel in color, about 5 minutes.
• Add the flour and cook for 1 minute, then add the beef stock and simmer until nice and thick.
• Season the steak with some olive oil and seasoning.
• grill for about 5-6 minutes on each side for medium rare.
• Remove and allow to rest 2-3 minutes.
• Meanwhile, cut the loaf of bread in half lengthwise. Scoop out some of the bread on the inside and toast in the oven or toaster oven.
• Thinly slice the rested flank steak against the grain and add it to the onion and peppers.
• Mix to combine.
• Open the toasted bread loaf and layer the provolone on both sides.
• Top the provolone with the steak mixture and close the sandwich.
• Place the cheesesteak to the oven for 2-3 minutes to melt the cheese. Remove from the oven, cut into wedges and serve
• MONEY!

Blue Cheese Souffle

I am a total sucker for Hollywood award shows. I of course must first blame Jen Barone Pettis for exposing me to these indulgent shows in college and then next, my folks. Back in the day, on 'The Hill', January signaled the start of 'Sundays of decadence'. We would all gather on our Triple V couch to watch the red carpet, enjoy and bash style and argue over who should take home the award. Jen can't take all the blame, my folks have been known to get dressed in gowns and tuxedos, broil some lobster tails, pop open the bubbly only to bust out the TV trays and watch the academy awards...as they say, the apple doesn't fall far from the tree. Yes, guilty pleasures :) Tonight kicks off the first of the award show string and decadence must follow. My girls and I will be rocking our fanciest nighties and keeping this festive, frivolous tradition alive.

As I've said, I don't bake. Well, I don't bake well. I don't really like precision. A recipe that must be followed precisely or it fails petrifies me. Because of this I typically stay away from Souffle's. They just sound scary and beg to fall flat. I learned of this a few weeks ago (yes, from Ina again) and it is pretty solid. You can serve the souffle in 4 ramekins or if you have larger souffle dish, go for it. Because of the fluffy egg whites, the souffle looks impressive and the taste is everything you'd expect from blue cheese. Because blue cheese is rich, I recommend serving this with peppery, bitter greens, figs and a light baguette. And if you're up for the award shows, this dish begs to be paired with a little bubbly ...pelligrino, apple cider or the real stuff!

From my table to yours...
mmm

Ingredients

• 3 tablespoons unsalted butter, plus more, for greasing
• 2 tablespoons grated Parmesan
• 3 tablespoons flour
• 1 cup milk, hot
• 4 egg yolks
• Salt and pepper
• 1 teaspoon dry mustard
• 3/4 cup crumbled blue cheese
• 5 egg whites
• Pinch cream of tartar
  

Directions

• Preheat oven to 350 degrees F.
• Prepare 4 (8-ounce) ramekins or a 1 1/2 -quart souffle dish by greasing with butter and coating with Parmesan.
• Make a roux base by melting 3 tablespoons butter over low-medium heat. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon to prevent lumps.
• Cook for 2 to 3 minutes to coat the flour, do not brown.
• Add the hot milk to the roux and continue to whisk until the mixture is smoothly thickened. Remove from heat.
• Beat in the egg yolks one at a time.
• Season with salt, pepper, and mustard.
• Stir in the cheese.
• Chill while preparing the egg whites.
• In a separate clean bowl, beat the egg whites and cream of tartar just until they hold soft peaks.
• Fold 1/3 of the beaten whites into the roux mixture to lighten it.
• Then gently fold in the rest.
• Pour into the prepared ramekins or souffle dish and place on a cookie sheet.
• Bake on the middle rack for about 25 minutes.
• The souffle is done when it has puffed over the rim, the outside is golden and the center jiggles slightly.
• Serve with peppery bitter greens, figs and light baguette
  
  

Asian Salmon served with Crunchy Noodle Salad

The holiday decorations are down (almost), the refrigerator is free from overindulgent leftovers and lingering sweets have been donated to the office kitchen. I am so ready for something fresh, spicy and NONTRADITIONAL!

The Food Network is featuring hours and hours of low-fat cooking shows, but the Barefoot Contessa always gets my vote. Not sure if it's her gorgeous Cape Cod home, the way she moves through her kitchen with confidence and grace or the glow she gets when she serves her friends amazing meals, but whatever 'it' is...I walk away feeling inspired.

A few weeks ago Ina whipped up this Crunchy Noodle Salad and Asian Salmon dish and I just couldn't get it out of my mind. It's the perfect menu for a nice luncheon, dinner party, or cut the recipe in half and enjoy a late night meal with a friend. The flavors are full, colors bright and the taste...mmmm.

From my table (well, really Ina's) to yours...

Crunchy Noodle Salad

Ingredients:

• Kosher salt
• 1/2 pound thin spaghetti
• 1 pound sugar snap peas
• 1/2 cup vegetable oil
• 1/4 cup rice wine vinegar
• 1/3 cup soy sauce
• 2 tablespoons dark sesame oil
• 1 tablespoon honey
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 3 tablespoons toasted white sesame seeds, divided
• 1/4 cup smooth peanut butter
• 2 red bell peppers, cored and seeded, and thinly sliced
• 4 scallions (with and green parts), sliced diagonally
• 3 tablespoons chopped fresh parsley leaves
  

Directions

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
• Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender.
• Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
• For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
• Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl.
• Pour the dressing over the spaghetti mixture.
• Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.
  

Asian Salmon

Ingredients

• 2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
• 1 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon toasted (dark) sesame oil
• 1 1/2 teaspoons chili paste
• 1/2 cup sliced scallions (2 scallions)
• 2 tablespoons minced garlic (8 large cloves)
• 2 tablespoons minced fresh ginger
• 1 1/2 cups panko (Japanese bread crumbs)
  

Directions

• Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.
• In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger.
• Pour 1/3 of soy sauce mixture over the salmon fillet.
• Sprinkle the panko evenly over the fillet.
• Pour the rest of the soy sauce mixture evenly over the panko.
• Be sure to soak the panko completely and if any runs off, spoon back onto the salmon.
• Set aside for 15 minutes, leaving all the sauce in the pan.
• Meanwhile, preheat the oven to 500 degrees F.
• Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it's done.
• Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes.
• Serve hot or at room temperature.

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