gd likes

gourmet ice cream sandwiches

mojitos

le creuset petite tarte dishes

old red porsches :)

raspberry sorbet

Ah, summer.
So hot outside.
I need something refreshing.

Ice cream/gelato/sorbet is always welcome in this house.

And just take a look at those colors.
So vibrant.
So colorful.
So delicious.

And since there are fresh raspberries, I can almost convince myself that it's healthy. 

Raspberry Sorbet

Makes one quart

From Paula Deen. 
1 cup sugar 
1 cup water 
1 quart raspberries, hulled and sliced
2 tablespoons fresh lime juice
1/4 cup white corn syrup

Bring the sugar and water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.

Place the raspberries and lime juice in a food processor and puree. Press the raspberry puree through a strainer to remove the seeds. When the sugar syrup has cooled completely, combine with the raspberry puree. Add the corn syrup and stir well.

Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. Sorbet is particularly soft after churning but firms up after freezing.

Enjoy!

corn and jalapeno waffles

I love turning something traditional into something new and unique.

It's summer and the fresh corn is plentiful.
And more delicious than ever!

I love biting into a fluffy waffle that is soaked with runny egg and getting a burst of sweetness from the fresh corn!  Add a little heat from the pickled jalapenos, and it's perfect.


Corn and Jalapeno Waffles

Makes 3.

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1/3 cup canola oil
2 large eggs
1 1/4 cups buttermilk
2 pickles jalapenos, chopped
1 cup fresh corn kernels (or frozen, thawed, or canned, drained and rinsed)
3 eggs, over-easy

Preheat your waffle iron.
Sift dry ingredients.
Whisk eggs, oil, and buttermilk.
Add wet ingredients to dry and mix until just moistened.

Fold in chopped jalapenos and corn.

 

Cook in the waffle iron, according to your iron's instructions.
Serve hot with a sunny-side egg on top and bacon on the side!  Enjoy!

jamacian jerk chicken

Happy Fourth Of July!!!

It's one of all-time favorite holidays!
It used to be because a) there were fireworks and b) it meant that my birthday was two days later.
Now?
a) there are fireworks and b) I am married to one of the Few and very proud that he defends our country's freedom!

But, onto this recipe....

Now, I've never had Jamacian jerk chicken before at a professional establishment.
Meaning that I don't really know what it's supposed to taste like.
But, I've heard of the flavor combinations and I have the theory on what it's supposed to taste like.

And this was pretty much spot on.
To what was in my head.
And I hope this is what real jerk chicken tastes like!
Enjoy!


Jamacian Jerk Chicken

Serves 4.

Adapted loosely from a Bobby Flay recipe.
3 tablespoons ground coriander
3 tablespoons ground ginger
3 tablespoons light brown sugar
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons kosher salt
2 tablespoons ground cayenne
2 teaspoons coarse black pepper
2 teaspoons ground cinnamon
2 teaspoons ground allspice
2 teaspoons ground cloves
3/4 cup white wine vinegar
3/4 cup red wine vinegar
1 1/2 cups sugar
3 fresh jalapenos, sliced
1/2 cup coarsely chopped mint leaves
2 pounds chicken legs, skin on and bone in
Canola oil

Combine all dry spices in a medium bowl and set aside.

Combine vinegars and sugar in a medium saucepan and cook over medium-high heat until the sugar is completely dissolved and the mixture reduces by half.  Add the sliced jalapenos and the mint and let steep for a second.  Transfer to a food processor or blender and blend until smooth.  Season with salt to taste and let cool to room temperature.

Preheat the grill to medium.
Rub the chicken legs with the dry rub and drizzle with canola oil.

Grill for about 3-4 minutes, until you get that nice char.  Brush with the mint-jalapeno glaze, flip over, and continue grilling for about 7-10 more minutes, until cooked through.

Serve hot and enjoy!!

gd likes

I think I'm going to start something new.

Because I know you all are so interested in what I like (ahem), I'm going to start "likes" posts.

Each week (hopefully) you'll get to see what my picks are and what I'm craving right now.

Not promising it'll always be super interesting.

Or that we share the same tastes.

But, you might pick up a hint or two on what to get the chef in your life.

For Christmas.

Or Valentine's Day.

Or birthdays.

(ahem)

Like in five days.

(ahem)

This week, gd is liking:

good dark brown sugar

a handy kitchen scale

a fun knife

and some summer sandals :)

cheddar cayenne crackers

Hi.
So, these are the greatest.
My mother-in-law made these for a party that she was throwing and I sorta got addicted.
Like, I might have eaten 20.
Or 30.
Who knows.
The only way they are better is when you leave out the cayenne and cut them out into goldfish shapes and feed them to your son.
And then watch his face while he eats them.
Yes, joy.
But, for adults, add back in the cayenne.
The goldfish shape is optional.

Cheddar Cayenne Crackers

Makes about 48 crackers.

Adapted from Fine Cooking.

1 1/3 cups flour
3 oz. (about 1 1/4 cups) finely shredded sharp Cheddar cheese
1 teaspoon salt
1/4 teaspoon cayenne
1 stick butter, cut into 1/2" pieces, chilled
1 large egg yolk
2 tablespoons water
1/3 cup medium finely chopped walnuts
Kosher salt for sprinkling

Combine the flour, cheese, salt, and cayenne in a food processor. Process until just blended. Add the butter pieces and pulse until the dough resembles coarse crumbs. Stir the yolk and water together with a fork and drizzle over the mixture. Pulse until the dough begins to form small moist crumbs. Add the chopped nuts and pulse briefly until the crumbs begin to come together.

Pile the moist crumbs on an unfloured work surface. With the heel of your hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough. Using a pastry scraper or a metal spatula, lift up one edge of the dough and fold it into the center (the dough will still be rough, so don’t expect a neat, smooth fold). Repeat with the opposite edge, like folding a letter. Turn the dough 45 degrees. Give the dough another smearing and shape it into a 14" log that’s 1 1/4" in diameter. Wrap in plastic and refrigerate until firm, about 4 hours, or up to two days.

Heat the oven to 375*. Line two large baking sheets with parchment. Using a thin, sharp knife, cut the log into 1/4" slices. Arrange about 1/2" apart on the prepared sheets. Bake until medium to deep golden around the edges, 15 to 20 minutes, rotating the sheets as needed for even baking. Sprinkle the crackers with a little kosher salt just as the baking sheets come out of the oven. Set the sheets on racks to cool. When the crackers are completely cool, store them in an airtight container.

The rolled log of dough may be frozen for up to a month and then thawed for about an hour on the counter or in the refrigerator overnight. Or bake the coins ahead, wrap short stacks in plastic, pack the stacks in plastic containers, and stash them in the freezer. Thaw at room temperature (or put the frozen coins right in the oven) and warm them for a few minutes at 325* to refresh them.

bacon wrapped cream cheese stuffed goose jalapeno poppers

Whew.

What a title, eh?

And I know you are probably thinking, "Goose? Really? Didn't you screw up the last goose you made?"

And yes. 

Yes, I did.

But, when you have a husband, father, and brother that delight in hunting and your family isn't the sort to just hunt for the sport, you have to find more ways to make that tough goose into something delicious.

And this just happens to be that "something delicious".

If goose isn't your thing, by all means, use duck.

Or chicken.

Or pork tenderloin.

Or steak.

Really, whatever floats your boat!

Bacon Wrapped Cream Cheese Stuffed Goose Jalapeño Poppers

Makes around 16.

Begin the night before for better results!

2 cups buttermilk

4 goose breasts, cleaned and trimmed

8 large jalapeños, cleaned

1/2 - 3/4 cup whipped cream cheese

4 slices bacon, cut into fourths

The night before you want to grill, soak the cleaned breasts in the buttermilk in a large bowl, covered with plastic wrap, in the fridge.

The day you want to grill, preheat your oven to 425* and your grill to high.

Roast jalapeños in the oven for 10 minutes, and remove to cool.

Remove the goose from the buttermilk and pat dry with paper towels.

Cut each breast in half.

Cut each half into half, lengthwise.

Set aside.

Cut the cooled jalapeños in half.

*You might want to wear gloves for this part....*

Remove seeds.

Stuff with cream cheese.

Take a piece of goose and wrap it around the jalapeño half, seam side down.

Take a piece of bacon, and wrap around the goose, seam side up.

Repeat!

And skewer.

Grill for about 7-10 minutes, per side, about 15-20 minutes total.

Enjoy alone or with some ranch :)