Summer Pasta Primavera

This is a one-pot meal that packs a punch with a ton of fresh vegetables. I added zucchini to the mixture because 1) I had one in the refrigerator, and 2) I love them.

2 T. unsalted butter
1 medium yellow squash, halved and sliced 1/4 inch thick
1 medium zucchini, halved and sliced 1/4 inch thick
1 large red bell pepper, seeded and chopped
1 cup thinly sliced red onion
2 cloves garlic, thinly sliced
32 oz. vegetable broth
1/4 cup dry white wine such as pinto grigio or sauvignon blanc
1/2 t. kosher salt
1/2 t. ground black pepper
1/4 t. crushed red pepper flakes
16 oz. package angel hair pasta
2 cups chopped fresh asparagus
1 cup frozen peas, thawed
1 cup shredded Parmesan cheese
1/2 cup chopped fresh parsley

In a medium Dutch oven, melt butter over medium-high heat.  Add squash, zucchini, bell pepper, onion, and garlic; cover and cook, occasionally stirring until vegetables are tender, about 6 minutes.

Add broth, wine, salt, black pepper, and red pepper, and bring to a boil.  Reduce heat to medium.

Add pasta and cook, occasionally stirring, until tender, about 10 minutes adding asparagus and peas during last 3 minutes of cooking.  Stir in Parmesan and parsley.  Garnish with red pepper and parsley if desired.

From Cast Iron Cooking May/June 2019 Volume 5, Issue 3

Farmstand Corn Muffins

It's always best to eat with the seasons. Right now, with all the farmstands and farmers' markets filled to the brim with summer's bounty, load up with healthy vegetables.  These little muffins are so delicious your kids will never realize they are eating vegetables.

Read the recipe carefully before beginning.  Some of the vegetables go IN the batter; some will be added as toppings just before baking.

1 T. unsalted butter, melted

1 cup plain yellow cornmeal

1/4 cup self-rising flour

1 1/2 t. kosher salt, divided

1/2 t. ground black pepper

1 cup whole buttermilk

1/4 cup vegetable oil

1 large egg

1/2 cup fresh corn kernels, divided

4 T. diced seeded red bell pepper divided

3 T. diced seeded jalapeno, divided

1/4 cup sliced cherry tomatoes

2 T. diced red onion

2 T. finely shredded Cheddar cheese

2 t. chopped fresh thyme

1/2 cup unsalted butter, softened

1/4 cup chopped fresh cilantro

Preheat oven to 425 degrees F. Brush wells of two muffin pans with melted butter,  Place pans in the oven to preheat for 10 minutes.

In a large bowl, whisk together cornmeal, flour, 1 t. salt, and pepper. In a small bowl, whisk together buttermilk, oil, and egg.  Make a well in the center of dry ingredients; stir in buttermilk mixture, 1/4 cup corn kernels, 2 T. bell pepper, and 1 1/2 T jalapeno just until combined.

Carefully remove hot pans from the oven.  Divide batter among prepared wells.  The batter should sizzle.  Sprinkle with tomatoes, onion, cheese, thyme, remaining 1/4 cup corn kernels, remaining 2 T. bell pepper, and remaining 1 1/2 T. jalapeno. Here are the muffins just before going into the oven.

Bake until golden brown and a wooden pick inserted in center comes out clean, about 18 minutes. Let cool in the pan for 10 minutes.

Meanwhile, in a small bowl, stir together softened butter, cilantro, and remaining 1/2 t. salt until combined. Serve with warm cornbread. Cover and refrigerate remaining cilantro butter for up to 1 week.

From Cast Iron Magazine May/June 2019

Stewed Tomatoes and Okra

This is one of Sweet Harold's favorites that I make for him every summer when the tomatoes are at their best. It's also another recipe that I believe I make differently each time!  So let's just say here is this year's version.

2 T. olive oil

1/2 yellow onion chopped

1 small jalapeno, diced

1 clove garlic, minced

3 cups of chopped ripe tomatoes

3 cups okra pods, ends trimmed and sliced 1/4" thick

salt and pepper to taste

1 T. Worcestershire sauce

In a medium saucepan (mine was 3 quarts), add olive oil over medium-high heat. 

Saute onion and jalapenos for 3 - 5 minutes until they begin to soften.  Next, add in tomatoes, okra, S & P, and Worcestershire sauce.  Lower the heat so that the mixture simmers for 30-40 minutes. Taste and add additional S & P, if needed. 

Peach Scones

When I have time to bake, I do enjoy the process.  Usually, I'm in such a hurry to do a million things at once, that it's a nice break in routine to bake.  This recipe uses a divided cast iron cornbread pan to bake the scones. And yes they are going to fill that pan up to the brim as they bake!

These scones are filled with diced fresh peaches and then topped with a confectioners' sugar vanilla glaze.  Enjoy them served warm with a freshly brewed cup of coffee.

2 1/4 cup all-purpose flour

1/2 cup granulated sugar

2 t. baking powder

1/2 t. kosher salt

1/4 t. baking soda

1/4 t. ground nutmeg

1/2 cup unsalted butter, frozen

1 cup whole buttermilk

1 large egg

1 1/4 t. vanilla, divided

1/2 cup finely chopped, peeled fresh peaches

1 1/2 cup confectioners' sugar

3 T. whole milk

Preheat oven to 400 degrees F.  Spray a cast-iron wedge pan with cooking spray.

n a large bowl, whisk together flour, granulated sugar, baking powder, salt, baking soda, and nutmeg; make a well in the center of the flour mixture.  Grate frozen butter into flour mixture; gently stir just until combined.

In a medium bowl, whisk together buttermilk, egg, and 1 t. vanilla until smooth.  Add buttermilk mixture to flour mixture, stirring until mixture forms a shaggy dough. Gently stir in peaches.

On a heavily floured surface, knead the mixture until it comes together, about 5 times. Gently pat and shape dough into a 7-inch circle.  Cut into 8 wedges, and place in prepared wells.

Bake until golden brown and a wooden pick inserted in center comes out clean, 18 - 0 minutes.  Let cool in the pan for 10 minutes.

IN a small bowl, whisk together confectioners' sugar, milk, and remaining 1/4 t. vanilla until smooth; drizzle onto warm scones before serving.

From Southern Cast Iron May/June 2019

Rosemary Cheddar Muffins

Sweet Harold found this in a Taste of Home magazine from 2011!  It's been hanging on my refrigerator for months and tonight was the night to give them a try.  Everyone loved these little muffin/biscuits.  The combination of rosemary and cheddar was just right.

2 cups self-rising flour

1/2 cup shredded sharp cheddar cheese

1 T. minced fresh rosemary or 1 t. dried rosemary, crushed

1 1/4 cup milk

3 T. mayonnaise

In a large bowl, combine the flour, cheese, and rosemary.  In another bowl, combine milk and mayonnaise; stir into dry ingredients just until moistened. Spoon into 12 greased muffin cups.

Bake at 400 degrees F. for 8 - 10 minutes or until lightly browned and a toothpick inserted in the muffin comes out clean.

Cool for 5 minutes before removing from pan to a wire rack.  Serve warm.

Makes 1 dozen.

Avocado Salad

My daughter-in-law requested an avocado salad to go along with the Roasted Eggplant tonight.  I added a little of this, a smidgen of that, a lot of the other, and voila!  Here's Lolly's Avocado Salad.

2 ripe avocados, cut into 1/2" cubes

1/2 red onion halved and then thinly sliced 

1/2 English cucumber, cut into quarters and then sliced into 1/4" slices

1 cup grape tomatoes, halved

1/2 t. minced garlic

1 - 2 T. chopped cilantro

1/4 t. cumin

1 t. salt

1/2 t. black pepper

2 T. olive oil

2 T. lime juice

Combine all ingredients in a large bowl and stir to combine.  Refrigerate until ready to serve.

Roasted Eggplant with Chorizo and Pickled Peppers

Another great summer dish featuring eggplant from the Farmer's Market. 

The key to getting the most flavor from the recipe is utilizing that cast iron!  I used my favorite cast iron skillet to cook the chorizo filling and my cast iron pizza pan to roast the eggplants.

1 medium red bell pepper, diced

1 cup white wine vinegar

1/2 cup sugar

4 t. kosher salt, divided

1 t. black peppercorns

1 bay leaf

1/3 cup plus 5 T. olive oil, divided

1/2 pound fresh chorizo sausage, casings removed

1/3 cup chopped green onions

4 cloves garlic, minced

2 medium eggplants, halved lengthwise (about 1 pound each)

3/4 t. ground cumin

1/3 cup crumbled queso fresco

Garnish:  chopped green onions

Preheat oven to 400 degrees F.

Place bell pepper in a medium heatproof bowl.  In a medium saucepan, whisk together the vinegar, sugar 3 t. salt, peppercorns, and bay leaf; bring to a boil.  Once sugar is dissolved, remove from heat.  Let cool 10 minutes.  Strain and reserve 1/2 cup pickling liquid; pouring remaining liquid onto bell pepper.

In a 14-inch cast-iron skillet, heat 1 T. oil over medium heat.  Add chorizo, green onions, and garlic; cook, stirring frequently, until chorizo is cooked through, 7 - 10 minutes.  Transfer chorizo to a small bowl using a slotted spoon, reserving drippings in skillet.

Add reserved 1/2 cup pickling liquid to skillet, and whisk into chorizo drippings; pour pickling liquid mixture into a bowl.  Add 1/3 cup oil, whisking to combine.  Wipe skillet clean.

Score cut side of each of eggplant in a crisscross patter without cutting through skin.  Place in skillet, cut side up; brush with remaining 4 T. oil, and sprinkle with cumin and remaining 1 t. salt.

Bake until tender 40 - 45 minutes, topping with chorizo during the last 5 minutes.  Top with chorizo dressing, pickled red peppers, and queso fresco.

Garnish with green onion and cilantro, if desired.

From Southern Cast Iron May/June 2019

Garlic Parmesan French Fries

I served these alongside the Beef and Bacon Burgers tonight.  Three generations around the table gave thumbs up!

2 medium russet potatoes, cut into 3 x 1/4 inch sticks (about 1 pound)
canola oil for frying
1$ cup grated Parmesan cheese
1 t. garlic powder
kosher salt

Place potatoes in a large bowl; cover with cold water.  Let stand for at least 3 hours or refrigerate overnight. Drain, pat dry with paper towels.

Fill a large cast-iron Dutch oven halfway with oil, and heat over medium heat until a deep-fry thermometer registers 300 degrees F.

Working in batches (do not overcrowd pot), fry potatoes, turning occasionally, until lightly browned, about 5 minutes. (adjust heat as necessary to maintain 300 degrees F.).  Remove potatoes using a slotted spatula, and let drain on paper towels.

Increase heat to medium-high heat and heat oil until deep-fry thermometer registers 400 degrees F.

Working in batches, (do not overcrowd pot) fry potatoes again, turning occasionally, until golden brown and crispy, about 5 minutes.

Adjust heat as necessary to maintain 400 degrees F.  Remove potatoes using a slotted spatula, and let drain on paper towels.  Place fries in a large bowl.

In s small bowel, combine cheese and garlic powder.  Sprinkle cheese mixture over fries, gently toss.  Sprinkle with salt.  Serve immediately.

Beef and Bacon Burgers

I've never been one to like bacon ON my burgers.  But when I saw this recipe in Cast Iron Cooking magazine, I was intrigued.  By grinding bacon in a food processor and then partially cooking it with minced onions BEFORE you mix it with the beef, you have an incredibly flavored burger!

3/4 lb. thick-cut applewood-smoked bacon
1/2 cup minced onion
1 pound lean ground beef
2 T. Worcestershire sauce
1 T. dried parsley
1 t. ground black pepper
1/4 t. kosher salt
4 slices sharp Cheddar cheese
4 buns (pretzel buns also work well), halved and toasted
Garnishes:  lettuce, tomato, pickles, mayo, mustard, ketchup

Freeze bacon until firm, about 1 hour.  Cut bacon into large pieces. In the work bowl of a food processor, place bacon; process until ground.

Preheat oven to 400 degrees F.

Heat a large cast-iron skillet, over medium-high heat. Add bacon and onion, cook until bacon is partially cooked, about 10 minutes. Remove bacon mixture using a slotted spoon, and let drain on paper towels. Let cool for 5 minutes.

In a large bowl, stir together bacon mixture, beef, Worcestershire, parsley, pepper, and salt.  Divide beef mixture into 4 portions, and shape each portion in a 5-inch patty.  In the same skillet, cook patties over medium heat for 3 minutes per side.  Place skillet in oven.

Bake for 4 minutes.  Add cheese; bake until cheese is melted, about 1 minute more.  Serve patties on buns with lettuce, tomato, pickles, kept, mustard, and mayo if desired.

14 Vegetable Vegetable Soup!

Even though a number of people consider soup a winter only food, I really look forward to that certain few weeks in the summertime when ALL the yummy veggies are ripening.  That is, in my opinion, the perfect time to enjoy a big bowl of healthy and delicious vegetable soup.

A trip to a local "trade day" last Saturday provided the opportunity to purchase a number of fresh vegetables. I supplemented with a few pantry items and, of course, my homemade vegetable stock I had made months ago and frozen for meals such as this.

This recipe makes a huge pot of soup. The soup pot shown above is a 9 1/2 quart Le Creuset Dutch oven. We will enjoy several meals and then I will downsize and freeze in quart sized containers for suppers in the middle of the cold wintertime.  

6 quarts vegetable stock

1 large yellow onion, chopped

1 large green bell pepper, chopped

1 small green cabbage, cored, and chopped

2 large carrots, peeled and sliced 1/4" inch thick

3 ribs celery, thinly sliced

6 large ripe tomatoes, peeled, cored, and chopped with juice

2 cups purple hull peas (or black eyed peas)

3 cups green beans, ends trimmed, and cut into 1" pieces

1 small bag riced cauliflower

2 medium yellow squash, chopped into 1/2" pieces

2 medium zucchini, chopped into 1/2" pieces

4 medium potatoes, peeled and chopped into 1/2 pieces

1 lb. okra, ends removed and sliced

3 ears corn, shucked, silks removed, and kernels sliced from cob

1 t. minced garlic

2 T. Better than Bouillon Ham Base

3 T. tomato paste

2 bay leaves

Salt and freshly ground black pepper to taste

Bring vegetable stock to a gentle boil and reduce heat to a simmer.  Add vegetables, garlic, ham base, tomato paste, and bay leaves to the soup pot.

Stir to get all ingredients combined. Let soup simmer on low heat, uncovered, for 1 - 2 hours.  Stir the soup occasionally to keep it from sticking. Taste and add salt and black pepper to suit your taste.

Remove bay leaves before serving.  Serve with a big pan of cast iron skillet baked cornbread with lots of butter.  

Enjoy those wonderful flavors of summer!

Cast Iron Muffuletta Pizza

Bring a taste of New Orleans home with this pizza which is inspired by their iconic sandwich which has the perfect combination of savory meats, melty cheese, and a sharp olive salad known as giardiniera.  Giardiniera is a mix of pickled vegetables that commonly include carrots, cauliflower, bell peppers, celery, and onions. You can purchase either a spicy or mild variety.

This makes a delicious 14-inch pizza which I cooked on my Lodge cast iron pizza pan.

1 lb. prepared pizza dough (I purchased mine at Publix)

1 cup pitted kalamata olives, drained and finely chopped

1 cup giardiniera, drained and finely chopped

1 cup chopped smoked ham

1 cup chopped salami

1/2 cup Alfredo sauce (I used Newman's Own brand)

2 cups shredded provolone cheese

1/2 cup shredded mozzarella cheese

Garnish:  fresh oregano 

Preheat oven to 475 degrees F.

Lightly dust a 14 inch cast iron pizza pan with flour.  Using floured hands, gently stretch pizza dough to cover bottom and press 1/2 inch up sides of prepared pan.  Cover and let stand for 10 minutes.  Uncover crust.

Bake for 5 minutes.

In a small bowl, combine olives, giardiniera, ham, and salami.  Spread Alfredo sauce onto crust, leaving a 1/2 inch border.  Sprinkle olive mixture onto sauce; add half of the cheeses.

Bake until crust lightly browned, about 12 minutes.  Sprinkle with remaining cheeses. Bake until cheese is melted, about 5 minutes more. Garnish with oregano if desired.

From Southern Cast Iron May/June 2019

Mushroom White Pizza

Sweet Harold found this recipe in a magazine at the doctor's office.  As soon as my son saw the recipe, he knew it would be a favorite for him.  I made it for supper tonight and everyone loved it.

1 lb. store-bought pizza dough, at room temperature
1/4 cup extra-virgin olive oil, divided
1 lb. mixed mushrooms, sliced
1/4 cup chopped fresh parsley
1 t. kosher salt, divided
3/4 t. freshly ground black pepper, divided
1/2 cup whole-milk ricotta
4 oz. (1 cup) mozzarella
1 clove garlic, finely chopped

Preheat oven to 450 degrees F. with rack in the lowest position.  On a baking sheet lined with parchment paper, stretch out the dough to a 16 x 10-inch rectangle.

Bake until lightly golden, about 7 minutes.

Meanwhile, heat 2 T. oil in a large non-stick skillet over medium-high heat.  Add mushrooms and cook, stirring occasionally, until golden, about 12 minutes.  Remove from heat and stir in parsley and 1/2 t. each salt and pepper

Stir together ricotta, mozzarella, garlic and remaining 2 T. oil, 1/2 t. salt and 1/4 t. pepper in a medium bowl.  Spread over prebaked crust, leaving a 1-inch border.  Arrange mushroom mixture on top.

Bake until golden, about 12 minutes.  Cut into slices and serve.

From Real Simple February 2018

Double Crust Peach Cobbler

This cobbler is the BEST while it's still warm from the oven.  Vanilla ice cream is entirely optional but entirely delicious!

First, you'll need to make your dough.

2 1/2 cups all-purpose flour

1 t. kosher salt

1 cup cold unsalted butter, cubed

1/2 cup ice water

2 t. apple cider vinegar

In a large bowl, whisk together flour and salt.  Using a pastry blender, cut in half of the cold butter until pea-size pieces remain, cut in remaining cold butter until lima bean-sized pieces remain.  Some butter will be completely worked into the flour mixture, there should be a lot of visible pieces of butter in the dough.

In a small bowl, stir together 1/2 cup ice water and vinegar. Sprinkle about half of the water mixture onto flour mixture. Using your hand or a wooden spoon, gently stir water mixture into flour mixture just until combined. If the dough seems very dry, add more water mixture, 2 t. at a time.  You have added enough water when a handful of dough be squeezed together without it falling apart.  Divide dough in half, and shape into disks.  Wrap each disk in plastic wrap and refrigerate for a least 1 hour or up to 3 days.

1 cup sugar, plus more for sprinkling

1/3 cup cornstarch

8 cups sliced ripe firm peaches

2 T. fresh lemon juice

1/2 t. kosher salt

1/2 t. almond extract

1 T. unsalted butter, cubed

1 large egg, lightly beaten

Cinnamon (optional)

Position oven rack in the lower third of the oven. Preheat oven to 400 degrees F. 

On a lightly floured surface, roll half of Classic Pie Dough into a 14-inch circle, 1/8 inch thick.  Transfer to a 10 inch cast iron skillet, pressing into bottom and u sides. On a piece f parchment paper, roll remaining Classic Pie Dough into a 12-inch circle, 1/4 inch thick.

Transfer parchment to a baking sheet, and refrigerate while preparing the filling.

In a large bowl, whisk together 1 cup sugar and cornstarch; stir in peaches until coated. Gently stir in lemon juice, salt, and extract. If peaches seem especially juicy, add a bit more cornstarch. Spoon mixture into prepared crust. Dot with butter pieces. Sprinkle with cinnamon if using.

Cut cold dough into 2 inch wide strips.  Arrange strips in a lattice pattern on top of peaches. Fold edges under or let the strips drape over edge of skillet.

Brush dough with egg wash and sprinkle with cinnamon and sugar. Place on a rimmed baking sheet.

Bake until crust is golden brown and filling is bubbly 45-50 minutes covering with foil after 20 minutes to prevent over-browning.  Let cool on a wire rack for 30 minutes.

Adapted from Southern Cast Iron July/August 2019

Dill Pickle Dip

This dip is for all my fellow dill pickle lovers!

1 8 oz. pkg. cream cheese softened

1 cup mayonnaise

1 1/2 cups chopped dill pickles

2 T. minced shallots

1 T. minced fresh garlic

salt and black pepper to taste

Beat cream cheese and mayonnaise with a hand mixer until smooth.

Stir in pickles, shallots, and garlic; season with salt and black pepper. Top with a sprinkling of dill weed.

Serve dip with chips.

From Cuisine at Home Issue #136

Smoked Sausage with Cabbage and Bean Slaw

This one-skillet meal was enjoyed by three generations tonight.  Even the 8 and 5-year-old grandsons gobbled up their servings.  To quote the 5-year-old, "I like this meal." 

3 T. apple cider vinegar
1 T. light brown sugar
2 T. water
1 1/2 t. salt
1 15 oz. can of black-eyed peas, drained and rinsed
1 15 oz. can of cannellini beans, drained and rinsed
1/4 red onion, diced
3 oz. package julienned sun-dried tomatoes
1 16 oz. package of smoked sausage (I use Conecuh) or kielbasa
1 small head green cabbage, cut into 8 wedges, then chopped into 2-inch cubes
1 t. minced garlic
1/2 cup fresh parsley
1 T. extra virgin olive oil
freshly ground black pepper
spicy brown mustard for serving

Mix the vinegar, brown sugar, 2 T. water, and 1 1/4 t. salt in a small bowl.  Add the black-eyed peas, cannellini beans, red onion, and sun-dried tomatoes.  Toss well and set aside to marinate.

In a large skillet, over medium heat, brown sausage for 5 - 6 minutes.  When browned, remove from skillet and drain on a paper towel-lined plate.   Drain all but 1 T. of the fat in the skillet and add cabbage.  Cook, stirring frequently until the cabbage begins to char and the cabbage is crisp-tender, 8 - 10 minutes. Add garlic and cook for 1 - 2 minutes.

Add the cabbage to the bowl holding the vegetables.  Stir in the parsley olive oil.  Season with pepper and toss to combine. 

Divide among the plates.  Top with sausage.  Serve with spicy brown mustard.

Teriyaki Turkey Burgers with grilled pineapple

Turkey burgers often get the reputation of being too dry. The addition of eggs and teriyaki sauce give this recipe a great boost of flavor. This version will give you 8 burgers, it's easy to cut the recipe in half.

2 eggs

3/4 cup dry bread crumbs

1/3 cup diced onion

2 T. fresh minced garlic

1/3 cup teriyaki sauce, divided

1/2 t. onion powder

2 lbs. ground turkey

8 slices pineapple, drained

8 hamburger buns, split, buttered, and toasted

green leaf lettuce

teriyaki sauce

Preheat grill to medium.

Combine egg, bread crumbs, onion, garlic 3 T. teriyaki sauce, and onion powder in a bowl.  Add turkey and mix until combined; shape into eight patties.

Coat both sides of patties with non-stick spray, then grill, covered, until a thermometer inserted into center registers 165 degrees F., about 6 - 8 minutes. Brush patties with remaining teriyaki sauce during the last 3 minutes of cooking.

Grill pineapple slices until grill marks appear, 3 - 4 minutes per side.

Assemble burgers on buns with lettuce, pineapple, and additional teriyaki sauce.

Adapted from Cuisine at Home Issue 136

Grilled Chicken Thighs with Piri Piri Sauce

For the marinade/sauce:
4 T. unsalted butter
1/4 cup olive oil
1 T. grated fresh ginger
1 T. minced fresh garlic
1 T. hot sauce
1 T. honey
1 t. each red pepper flakes and smoked paprika
1/4 cup fresh lemon juice
2 T. minced fresh cilantro
salt to taste

6 - 8 bone-in, skin-on chicken thighs

To make the marinade/sauce:

Melt the butter, oil, ginger, garlic, hot sauce, honey, pepper flakes, and paprika in a saucepan over low heat until fragrant, 3 - 4 minutes.  Off heat, stir in lemon juice and cilantro; season sauce with salt.  Reserve 1/3 cup sauce for marinating chicken.  Transfer remaining sauce to a refrigerator safe bowl, let cool, cover, and refrigerate.

Place chicken thighs in a ziplock bag and pour in the 1/3 cup of marinade. Close bag securely and then turn the bag over several times to coat the chicken thighs. Refrigerate 4 hours or overnight.

When ready to cook, prepare grill for two-zone grilling, heating one side to medium-high an the other side to low.

Arrange chicken, skin side up, over low heat and grill, covered, 10 minutes.  Carefully flip chicken, skin side down, over medium-high heat.  Grill chicken until a thermometer inserted into the thickest part, but not touching bone, registers 165 degrees F., 5 - 10 minutes more. Transfer chicken to cutting board or sheet pan, skin side up, tent with foil, and let rest for 5 minutes.

Briefly reheat remaining sauce until butter is melted, then drizzle over chicken.

Adapted from Cuisine at Home  Issue 136.

Caldo Verde Potato Salad

Caldo Verde means green soup in Portuguese.  This filling side dish contains potatoes, kale, and sausage.  The traditional Caldo Verde has Linguiça which is a Portuguese sausage.  You can substitute Spanish chorizo or summer sausage. I used a baby kale salad blend. 

1 1/2 lbs. red-skinned potatoes, sliced 1/2 inch thick

1 pkg. baby kale (5 oz.)

8 oz. Linguiça or summer sausage sliced into 1/4 inch rounds

1 T. olive oil

1/2 cup sliced scallion whites

1 t. each minced fresh garlic and anchovy paste

1/2 cup apple cider vinegar

1 T coarse-ground mustard

1 T. mayonnaise

salt and freshly ground black pepper

1/2 cup sliced scallion greens

Cook potatoes in a pot of boiling salted water until fork-tender, 10-12 minutes.  Drain potatoes, transfer to a bowl, and toss in kale to wilt; cover.

Cook the sausage in a non-stick skillet over medium-low heat until browned and fat is rendered, 2 minutes per side; transfer to a paper-towel-lined plate.  Discard drippings and wipe out skillet.

Heat oil in the same skillet over medium for the dressing.  Add scallion whites, garlic, and anchovy paste; cook until fragrant, 2 minutes.  Stir in vinegar and mustard; simmer 2 minutes.

Off heat, whisk in mayonnaise; season dressing with salt and pepper.

Toss potatoes and kale with scallion greens, sausage and dressing.

Serve immediately.

From Cuisine at Home Issue 136

Portuguese Vegetable Salad

This salad is the perfect accompaniment to the Grilled Chicken with Peri Peri Sauce.  The cooling cucumbers and bell peppers make this a great summertime salad.

Let's make the croutons first:

2 T. olive oil

1 t. minced fresh garlic

1 t. smoked paprika

3 cups cubed baguette

salt and black pepper to taste

Heat oil in a non-stick skillet over medium heat.  Stir in garlic and paprika; cook until fragrant, 1 minute. Add baguette cubes and cook until toasted, 3-4 minutes, stirring occasionally. Season croutons with salt and pepper; transfer to a plate.  Set aside.

Now we'll make the vinaigrette:

3 T. fresh lemon juice

2 T. olive oil

1 T. white wine vinegar

2 t. capers, optional

Whisk together the lemon juice, oil, vinegar, and capers; season with salt and pepper.

For the salad:

2 cups halved cherry tomatoes (1 pint)

1 cucumber, seeded and sliced (2 cups)

1 yellow bell pepper, diced

1 jalapeno or serrano sliced

1/2 cup fresh cilantro leaves

Toss tomatoes, cucumber, bell pepper, jalapeno, cilantro, and croutons with the vinaigrette.

Serve immediately.

From Cuisine at Home Issue 136

Bacon and Cheddar Jalapeno Dip

When you're ready for an easy spicy dip that you can mix up within minutes that will impress your friends, save this recipe!

1 8 oz. package cream cheese, softened
1 cup mayonnaise
6 strips bacon, cooked and crumbled
1/2 cup finely shredded cheddar
1/2 cup chopped pickled jalapenos
2 T. minced shallots
1 T. minced fresh garlic
salt and black pepper to taste

Beat cream cheese and mayonnaise with a hand mixer until smooth.

Stir in bacon, Cheddar, jalapenos, shallots, and garlic; season with salt and pepper.

I like to serve this dip with Garden Salsa flavored Sun Chips.

from Cuisine at Home Issue #136

Dining Out Southeast: Cafe Korea, Saks, AL

We have passed by this little restaurant for years. Finally, in honor of celebrating my birthday month and trying new spots (for us), we decided to give Cafe Korea in Saks a try. It's a small restaurant and we were honored to be able to meet the owner/chef when she came out to check on our meal to make sure we were satisfied and to ask if we needed anything. We felt like we were in our Korean Mother's house and she was preparing her specialties for us.  Here's the cover of the menu and also a picture of the lunch menu offerings.

Being entirely clueless on what to order, we took a little time with the menu reading the descriptions of the dishes and narrowing down what we thought we would enjoy.

While we did that, we decided to order Yaki Mandu (Korean dumpling that can be steamed or fried. We chose wisely. They were lightly fried and filled with delicious minced vegetables.  The dipping sauce was very flavorful with just a hint of spicy heat. It should be bottled and sold in grocery stores!

Isn't that tantalizingly appetizing? 

Our server next brought out small bowls of pickled cucumbers, pickled daikon radishes, bean sprouts, and Kimchi. I literally could have made an entire meal out of these fermented treats. Everything was fresh and perfectly seasoned. I am a new fan of Kimchi and this serving was delicious.

Sweet Harold decided that the Bibimbop $11.99 was the choice for him. This is a Korean styled salad plus rice topped with radish, bean sprouts, beef Bulgogi, mushrooms, spinach, lettuce, and topped with a fried egg served with a spicy sauce on the side.  This looks like a delicious and healthy bowl of goodness, doesn't it? He was well pleased with his meal.  And yes, a little of the spicy sauce went a long way.  

We each ordered an egg roll to go alongside our meals. Definitely homemade and served piping hot. The dumpling dipping sauce worked well with these egg rolls, too.

The egg rolls were packed with chicken and minced vegetables.

I was torn between the pork bulgogi or beef bulgogi.  I asked our server for his recommendation and he told me the pork was spicy.  Now we all know I love spicy food and I told him that.  He stated that most people ordered beef.  Perhaps he thought that I wouldn't be happy with the spiciness of the pork dish. I ordered the beef with vegetables. This dish is served with a side of steamed rice.  $15.99

The beef was extremely tender and well seasoned. The spicy factor was about a 3/10 for me.  As you can see, this was a very generous serving. Yes, some came home with me!

We will be returning to try more of the "new to us" menu items. A very enjoyable meal.

Dining Out Southeast: Atomic Johnny's, Gadsden, AL

Now that August has arrived, it is officially my BIRTHDAY MONTH!  And during August, it's our tradition to try new restaurants and experiment with new foods.  That's my present to you to review new places and to give you some insight into some locations that may not have made it to your culinary radar yet.

We'll begin with our lunch today right here in my own hometown.  Atomic Johnny's is located at 510 Broad Street in Historic Downtown Gadsden. Their concept is built around their "Grenades."  The Grenades being a one-of-a-kind item for the South. Their crispy french fries are piled sky-high with your choices of steak, pulled pork, grilled chicken, or seasoned ground beef and then smothered with their house-made queso. Choices of toppings include lettuce, tomato, onion, bell peppers, jalapeno, sriracha mayo, Bourbon BBQ sauce, hot or mild buffalo sauce, and sour cream.  Sides offered include pico de gallo, guacamole, queso, and slaw.

As tempting as those choices are, we will save that experience for a dinner time meal.  As we reviewed the menu, we went with our standard appetizer order for a sports bar/casual restaurant type place:  fried dill pickles.  

The menu describes them as house-fried pickles served with homemade ranch dipping sauce.  $6.00.  Now we have eaten our share of fried pickles.  These were some of the best, if not THE best, we've ever had.  The slices were coated with a light, thin batter, then fried super crispy.  The ranch dipping sauce was served alongside.  My only slight critical suggestion would be to offer a half size order option for a lower price or to increase the amount of deliciousness that's in that full order basket. 

I chose The Johnny - a single patty topped with lettuce, tomato, onion, and cheddar cheese.  $8.00 Served with fries or slaw.  All burgers are cooked to medium unless otherwise noted.

Let me tell you about this burger.  First of all, it was a six napkin burger.  Think about that.  Six napkins!  The burger itself was perfectly cooked, the lettuce and tomato were fresh and crisp, diced onions (instead of sliced!), and a slice of cheddar. I was a little cautious of the cheddar instead of good old melty American, but it was a nice choice.  The burger was nicely seasoned with no need for additional salt and pepper. Mayo, mustard, and ketchup were provided. The fries were hot and crispy.

Sweet Harold chose The Piglet - a double order of bacon, lettuce, tomato, and Sriracha mayo. $7.00 Served with fries or slaw. Well, Sweet Harold wanted both, so he ordered a side of slaw for $2.00.

Here's his review of both. The bacon was perfectly cooked and was a more than ample serving even considering the menu clearly says "double order." The Sriracha mayo added the perfect amount of heat. 

The slaw was a mixture of purple and green cabbage with LOTS of shredded carrots. He noted it was very creamy in texture.

Our server was helpful with suggestions, didn't rush us, and kept the drink orders refilled without being asked. 

Other appetizers include chips and queso, chicken tenders, and chicken wings in the following flavors:  hot, mild, lemon pepper, BBQ, or garlic Parmesan.

Sandwich options include The Mouse Trap: grilled steak, onions, bell peppers with melted provolone and Swiss cheese $10 and the You Clucking Me?:  grilled or fried chicken breast smothered in buffalo sauce, topped with grilled onions, bell peppers, lettuce, and tomato.

Burger choices include a taco version including guacamole, one topped with pulled pork, a double patty burger with Sriracha mayo, and several others.

Luckily for us, we'll be able to return soon to try our favorite combinations on the Grenades, sandwiches, and burgers!