Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Buttercream Frosting

Always up for a new challenge from my team, and needing to top my previous endeavor, Ames found me the following recipe to try. So much for going with something summery and fruity...

Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Buttercream Frosting
Yields 30 cupcakes

For the cookie dough:
2 sticks butter, softened* (I prefer using Butter-flavored Crisco)
3/4 cup sugar
3/4 cup brown sugar
4 Tbls milk
1 Tbls vanilla extract
2 1/2 cups all purpose flour
1/4 tsp salt
1 cup mini chocolate chips

Directions:
Combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1 tablespoon scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

For the cupcakes:
3 sticks butter, softened* (I prefer using Butter-flavored Crisco)
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup milk
2 tsp vanilla extract

Directions:
Preheat the oven to 350 degrees.

Line two cupcake pans with paper liners (24 total) - you will probably have left over batter, so if you have 3 cupcake pans, use them all and line 30 with papers.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla.

Using a 3 tablespoon scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake and push lightly so it does not fall to the side when moving the pan.

Bake at 350 for 16 to 18 minutes.

For the frosting:
3 sticks butter, softened* (I prefer using Butter-flavored Crisco)
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar, sifted to remove lumps
1/4 tsp salt
2 Tbls milk
1 tsp vanilla extract
6 ounces mini chocolate chips

Combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Beat in the powdered sugar until smooth. Beat in the salt, milk, and vanilla extract until smooth and combined.

Frost the cupcakes and sprinkle with mini chocolate chips!

So these were a HUGE hit - much more than I thought they would be. They look a little weird after baking as some ended up with a sink-hole in the middle from the cookie dough. Things to note - you can just buy the cookie dough if you want to (I did as I was short on time). Make sure you divvy it up and freeze it for as long as you can. I only did it for an hour, but I am sure they would have been better if they had frozen longer.

So some of the comments where:

Nate the Great: your cupcake just completed my life's meaning. holy freaking goodness of chocolate

Soccer Josh: i DONT KNOW WHAT KIND OF FROSTING WAS ON THAT CUPCAKE....BUT I BELIEVE I JUST SAW HEAVEN....AND IT WAS GLORIOUS!!!

Soccer Megan: OMG!!!! Those cupcakes are amazing!! My first experience with them... Holy Yumminess!

CFAB: These cupcakes are killing me---best thing to ever happen to me

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Strawberry Shortcake - More Than a TV Cartoon From the 80's

A true Southern delight, made delicious by my great grandmother, Frances (aka, FaFa). All you need is some fresh berries and Cool Whip (or homemade whipped cream) and my FaFa's short cakes.

Macerated Strawberries
2 pints fresh strawberries, quartered and diced
2 to 3 tablespoons sugar, white

Mix the berries and the sugar and let sit. When left to sit the berries with release their own juices.

Short Cake
Yields 8 cakes

Ingredients:
2 Cups flour, all-purpose sifted
2 Teaspoons baking powder heaping
1/4 Cup crisco
1 Large egg, whole
1 Tablespoon sugar, white rounded
1/2 Teaspoon salt, table
1 Cup milk, whole or more as needed

Directions:
Mix as biscuits. Add more milk if needed.

Bake at 475 degrees for 10 to 15 minutes, or until browned.

Assembly:
1 short cake
Macerated strawberries
Cool Whip or freshly whipped cream

Slice open the sort cake. Spoon over with strawberries and juice. Top with some Cool Whip or whipped cream. Add the top of the cake, more strawberries and juice and another dollop of cream.

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Grilled Zucchini Courtesy of Chez Pink (aka Big Ass Zucchini, Part III)

There is nothing better than fresh zucchini grilled up with a little seasoning at the height of summer.

So in case you missed it - here is the original "beast."

It's so simple, you don't really need a recipe.
Grilled Zucchini

Thick slices of zucchini
Greek Seasoning to taste
2 tablespoons olive oil

Toss zucchini with oil and seasoning. Grill over a medium-hot fire for 2 minutes per side, or until desired doneness.

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3-Day Weekends are for Barbecuing

Not that I ever need an excuse to BBQ, but a 3-day weekend certainly makes it feel like a requirement...a least when you are related to my Dad.

So Barbecue Chicken it is.

First, you need the right sauce, my Mom's.

Bumpy Barbecue Sauce
Yields 1 cup

Ingredients:
1/2 Cup butter
1 Each lemon, juiced
1 Cup ketchup
1/4 Cup worcestershire sauce
2 Teaspoons garlic powder
1/4 Teaspoon pepper, black
2 Teaspoons sugar, white
1 to taste Tabasco, optional

Directions:
Melt butter in a saucepan. Add lemon juice, ketchup, Worcestershire sauce, garlic powder, sugar and pepper. Simmer until flavors are melded, about 20 minutes.

Add Tabasco to taste.

Then the rub...sorry, it's my secret and I won't post that. You will just have to buy it from me.

My method belongs to ATK, with a couple of tweaks.

Barbecue Chicken

8 bone-in, skin-on chicken thighs or 4 whole bone-in, skin-on chicken legs
4 split bone-in, skin-on chicken breasts , 10 to 12 ounces each
Ground black pepper
Large disposable aluminum baking pan
1/2 cup Barbecue Sauce or bottled barbecue sauce, plus extra for serving

Light large chimney starter filled with hardwood charcoal (6 quarts) and allow to burn until all charcoal is covered with layer of fine gray ash, about 20 minutes. Build three-level fire by stacking most of coals on one side of grill, arranging remaining coals in single layer in middle of grill, and leaving remaining side empty of coals. Set cooking grate in place, cover grill with lid, and let grate heat up, about 5 minutes. Use grill brush to scrape cooking grate clean. Grill is ready when temperature of stacked coals is medium-hot and that of single layer of coals is medium-low.

Season chicken with salt and pepper.

Cook chicken, uncovered, over hotter part of grill until well browned, 2 to 3 minutes per side. Move chicken thighs or legs to middle part of grill and move chicken breasts to area with no fire and cover with disposable aluminum roasting pan. Continue to grill thighs or legs, uncovered, turning occasionally, until dark and fully cooked, 12 to 16 minutes for thighs, 16 to 20 minutes for whole legs. Continue to grill breasts, skin-side up, for 10 minutes. Turn and cook for 5 minutes more or until done. To test for doneness, either peek into thickest part of chicken with tip of small knife (you should see no redness near bone) or check internal temperature at thickest part with instant-read thermometer, which should register 165 degrees for dark meat and 160 degrees for breasts.

Brush pieces liberally with barbecue sauce during final 2 minutes of cooking. Transfer to serving platter. Serve warm or at room temperature, passing extra barbecue sauce separately.

My changes: I find that the chicken easily needs 10 minutes more than this. I season with my rib rub instead of salt and pepper. I also put the sauce on the chicken with 5 to 7 minutes left in the cooking process.

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Who Needs Cake...?

...when you can make Red Velvet Pancakes?

Happy 3-day weekend everyone. First, I have to start out by explaining that this recipe came from The Breakfast Cook by way of way of the fabulous Gemma, who cooks breakfast for my brother's company. So I cannot take credit for the idea or the recipe. However, you all know me and you know I make changes. So...

Let's start with the Butter Pecan Syrup. I am allergic to tree nuts, so this just became Butter Maple Syrup for us. However I am including the original recipe here and then will explain my changes.

Butter Pecan Syrup
Yields 2 cups

Ingredients:
1/2 pound butter, softened (2 sticks)
4 oz (wt) pecan halves (about 1 cup)
1 cup real Maple syrup
1 1/2 tablespoons extract, vanilla
2 1/2 tablespoons water
1 pinch Kosher salt

Directions:
Preheat the oven to 350 degrees. Place the pecans on a sheet tray and place them in the oven. Toast the pecans, stirring occasionally, until they are lightly browned and fragrant. You don’t have to go too far, because we are going to cook them in the butter for a few minutes as well.

In the meantime, preheat a heavy 10-inch sauté pan over medium. Add the butter and let it begin to melt.

When the butter is mostly melted, add the pecan halves. Cook for about 3 minutes, stirring constantly, until the pecans are well toasted and have a rich brown color.
When the butter begins to foam around the pecan halves, add the maple syrup all at once. Continue to cook the butter-syrup mixture until it is hot and bubbly.

Momentarily remove the pan from the heat and carefully add the vanilla extract and the water; incorporating with a whisk or wooden spoon. Return the pan to the heat and cook the mixture for 3 to 4 more minutes; until the mixture is hot and thickens slightly.

Taste the syrup and add a pinch of salt.

This syrup can be made well in advance and re-warmed before serving. As it cools, it will “break” on you; meaning the syrup and butter will separate. Just give it a good stir before saucing the pancakes.

What I did differently: Obviously, I skipped the pecans. I melted HALF the butter. Once it stopped foamed and started to brown a little, I added the syrup. Then I followed the directions as above.

Next up - Whipped Cream Cheese Frosting. Now this needed NO tweaking from me. I can say that I didn't measure the orange zest. I only had 1 large orange, so that was all the zest that was used and it was the perfect amount. If you don't have a Microplace zester - order one NOW - it is a MUST HAVE in the kitchen.

Whipped Cream Cheese Frosting
Yields 1 cup

Ingredients:
4 oz (wt) cream cheese, softened
1/4 cup heavy cream
2 tablespoons sugar, white
1 teaspoon extract, vanilla
1 tablespoon zest, orange

Directions:
Place all of the ingredients in the bowl of your stand mixer.

Using the paddle/beater attachment and the lowest setting, combine the ingredients until well incorporated. Once, you won’t get splattered, increase the speed and whip the ingredients together until smooth.

Serve in a small bowl alongside the Butter Pecan Syrup.

Now that the toppings are done, you can move on the main event - Red Velvet Pancakes!

Red Velvet Pancakes
Yields 14 to 18 pancakes

Ingredients:
8 oz (wt) flour, all-purpose (about 1 ½ cups)
1/2 oz (wt) cocoa powder, unsweetened (about 2 Tbls)
2 oz (wt) sugar, white (about 3 Tbls)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon, ground
1 teaspoon Kosher salt
1 1/4 cups buttermilk, reduced-fat
2 large eggs, whole
1 teaspoon extract, vanilla
1 tablespoon food coloring, red (liquid)
2 oz (wt) butter, melted (½ stick)

Directions:
Preheat your griddle or heavy pan over medium heat. If you are using a non-stick electric griddle, set the electric griddle temperature a little under 325 degrees. You can tell if the griddle is hot enough when a couple of drops of water sprinkled onto the cooking surface dance with a sizzle and a hiss, before evaporating. For surfaces which aren’t non-stick you will need to grease it up with a little oil, shortening or clarified butter on a paper towel before proceeding to cook.

Next, melt your butter. I do this by placing the butter in a bowl and putting it in the microwave on high for 1 minute. Then, I let the butter sit until I need it in the recipe. This way I make sure the butter isn’t too hot.

Weigh and measure all of the dry ingredient into a bowl large enough to hold all of the batter. Then, with a whisk, stir to thoroughly combine. This breaks up the lumps that might exist in the flour or cocoa powder.

In a separate bowl, thoroughly mix the buttermilk, eggs, vanilla and food coloring.

Make a well in the center of the dry ingredients and add the buttermilk mixture; stir until mostly combined. Add the melted butter to the batter; folding gently.

For each pancake, pour 1/4 cup of batter on to the hot griddle. For this I use a disher (ice cream scoop). Cook the pancakes on the first side until they puff up and are full of bubbles and the edges begin to look dry; about 4 minutes

Turn the pancakes over and cook on the second side until they are cooked through; roughly another 3 minutes.

Pay attention to your heat, if on the first side the pancakes are getting really dark before bubbles start to form and the edges begin to dry, turn the heat down. Repeat with the remaining batter.

Serve hot with the Whipped Cream Cheese and Butter Pecan Syrup.

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A Whole Mess-o-Potato Salad

Fourth of July weekend means barbecues and picnics - which also means pulled pork, barbecue chicken, burgers, coleslaw, baked beans and, you guessed it, potato salad.

so I have 3 potato salad recipes I make. One with a Dijon mustard vinaigrette, my Granny's which has a sweet and sour marinade, green onions, hard-boiled eggs and mayonnaise and Miracle Whip (quite Southern and quite good) and then the one selected for Sunday's festivities - Potato Salad Vichyssoise - so names for the creaminess and the chives. It always seems to be a big hit.

Potato Salad Vichyssoise
Yields 4 servings

Chef's Note: If using small red new potatoes, cook the potatoes whole and unpeeled. Once cooked, drain and cool completely. Cut into small quarters, sixths or eighths (depending on the size of the potatoes).

Ingredients:
1 teaspoon salt
3 Pounds potato, baking or small red new
1/2 Cup mayonnaise
1/2 Cup sour cream
1/4 Cup chives, fresh chopped
To taste pepper, white, ground

Directions:
In a large covered saucepan, bring 3 quarts water and 1 tablespoon salt to a boil over high heat. While water is coming to a boil, fill large bowl with cold water. Under cold running water, rinse potatoes and peel with vegetable peeler, placing each one in bowl of water when finished.

Remove one potato from water. Cut potato width-wise into 1/8-inch to 1/4-inch slices. Return slices to water and repeat process with remaining potatoes. In colander, drain potatoes and slip them carefully into boiling water. Cook over medium high heat until slices can be easily penetrated with tip of a knife, about 5 minutes. In colander, drain potatoes, taking care not to break slices.

With wooden spoon, carefully return potatoes to pan. Place a folded clean dish towel over pan and lay saucepan cover on top. With heat turned off, let potatoes sit in pan about 5 minutes. Transfer potatoes to a large bowl and season with salt and pepper to taste. Leave potatoes to cool, about 15 minutes. While potatoes are cooling, combine mayonnaise, sour cream, and 1/4 cup chives in a small bowl, and stir with a fork until blended.

Cover and refrigerate potatoes until needed. Remove dressing and potatoes from refrigerator. With wooden spoon, spoon dressing over potatoes and gently toss to combine, being careful not to break potato slices.

Turn potatoes into serving dish and, if desired, garnish with chives.

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Zucchini Muffins Courtesy of Chez Pink (aka Big Ass Zucchini, Part II)

Read my previous post if you want to know about the BAZ. But in case you didn't see it...

So I didn't make enough soup, so recipe two was my Zucchini Bread...but I didn't want a bunch of zucchini loaves around my house (because I would eat them all), so I decided I would take them to work...so muffins seemed a better idea. Bring on the cupcake papers...

Zucchini Quick Bread
Yields 6 demi loaves or 2 regular loaves or 30 muffins

Chef's Note: I rarely add raisins and because of my allergy I never add the nuts. I include them here in case you want to. You do need a food scale for this recipe!

Ingredients:
4 Large egg, whole
1 Pound sugar, white
1 Cup oil, vegetable
1 Pound flour, pastry or all-purpose
1 Teaspoon salt, table
1 1/2 Teaspoon baking soda
3 1/4 Teaspoons baking powder
14 1/2 Ounce(wt)s squash, zucchini grated
1 1/2 Teaspoon extract, vanilla

Optional Ingredients:
8 Ounce(wt)s raisins, seedless
4 Ounce(wt)s walnuts, English

Directions:
Preheat oven to 350 degrees.

Plump raisins: Put raisins in a saucepan and cover completely with water. Boil water 10 to 20 seconds. Strain and spread raisins on parchment paper to dry and cool. Raisins should be added to mixture after they dry, otherwise they will sink to the bottom of the batter.

Beat the eggs. Add oil, sugar, and vanilla. Mix well. Sift flour, baking soda, baking powder, and salt. Add alternately with the zucchini to the liquids starting and ending with the flour. Add nuts and raisins. Pour into greased pans and bake.

Bake at 350 degrees for 55 minutes. Cool on racks.

If making muffins, line muffin pans with cupcake papers. Scoop batter into papers until 2/3 full. Bake for 20 minutes. Cool on racks.

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Cool Zucchini Soup Courtesy of Chez Pink (aka Big Ass Zucchini, Part I)

My best friend, Chez Pink, has her first vegetable garden. Lucky for me, I get to benefit from her spoils. First up, world's (or Hapeville's) biggest zucchini ever!

After weighing in at 4 1/2 pounds, I knew I had to come up with multiple applications for this puppy! I decided to start with Some Cool Zucchini Soup...unfortunately, it only used about 1/6 of the zuke. I got this recipe from NPR about 3 years ago when I was driving into work, I believe on my last day at EarthLink (or near to it).

Cool Zucchini Soup
Yields 4 Servings

Chef's Note: This is a very satisfying version of the zucchini-mint soup I so enjoyed. I've never quite figured out how to add the flavor of the mint while still preserving the smooth texture. I'm still working on it. But using mint as a fine herbal garnish works well, as does using basil.

Ingredients:
1/4 Cup oil, olive
2 Medium squash, zucchini coarsely chopped
1 Medium onion, yellow coarsely chopped
1 Large lemon zested
1 Cup stock, chicken, low-sodium or vegetable
1/2 Cup buttermilk, reduced-fat or less, to taste
1 to taste salt and pepper
4 Sprigs basil or mint, fresh finely chopped or julienned

Directions:
Place the oil in a heavy pot. Add zucchini, onion, lemon zest and a little salt to help draw out the juices. Sweat them, covered, for 25 minutes. Check and stir frequently. Don't let the zucchini brown. Don't overcook it, either, or it will take on an unappetizing olive hue.

When the vegetables are quite tender but not mushy, add the stock. Simmer everything together for 5 minutes.

Using a blender set on high, puree the soup in batches and strain it through a fine strainer or sieve, discarding any fibrous solids. Whisk in buttermilk to taste and chill at least 4 hours.

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Peanut Butter Blondies for Camp Sunshine

This week was Camp Sunshine week at work. One of my employees, Jessie, is a long-time survivor of leukemia and attended Camp Sunshine as a kid. Ever since, she has been a camp counselor and goes back every summer for a week for the Keencheefoonee Road Race. Prior to her trip, she hosts a mini-bake sale at work and since my arrival 15 months ago, I started to contribute. The deal is, donate for a sweet treat, a little or a lot. It is always a big success, especially in a small company like ours.

Peanut Butter Blondies

Ingredients:
1 1/2 Cup sugar, white
1/2 Cup peanut butter, creamy or crunchy
3 Large egg, whole
1/2 Cup butter, unsalted softened
1 Teaspoon extract, vanilla
1 Cup flour, all-purpose
1/2 Teaspoon baking powder
1/2 Teaspoon salt, table
6 Ounce(wt)s chocolate chips, semisweet

Directions:
Preheat oven to 350 degrees.

In a large mixing bowl, cream together the sugar, peanut butter, eggs, butter and vanilla. In a separate bowl, mix together the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until smooth. Stir in the chocolate chips.

Spread into an ungreased 9x13 pan (metal or glass)**. Bake at 350 degrees for about 35 minutes. The will be cracking and brown around the edges when done.

Cool, cut and serve (best when served slightly warm).

**If you don't know the ATK sling method, I swear by it.
Making a Foil Sling: Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of pan in the same manner, perpendicular to the first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray with nonstick cooking spray.

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Mocha Cupcakes from Ms. Paula Deen

So I have become the cupcake queen at work...I'll try anything once. But after one try, I have to change it and mold it and make it my own. So while I took inspiration from Ms. Deen, the Southern Belle herself, these have been edited from her original.

Now hers included a Kahlúa cream center. The problem was it was to be made with Chocolate Cool Whip - this is the holy grail of ingredients as it took me months to find. You would have thought that I was a 49er panning for gold or something. I found it after much searching and a day trip down south, but it wasn't worth it for the amount you end up putting in. Now maybe if you carve out some of the cupcake it might be worth it, but honestly these are so moist and delish - you don't need it.

Mocha Cupcakes
Yields 30 cupcakes

Ingredients:
2 1/4 Cups flour, all-purpose
2 Cups sugar, white
3/4 Cups cocoa powder (unsweetened)
1 1/2 Teaspoon baking soda
1 Teaspoon baking powder
1/2 Teaspoon salt, table
1 Cup oil, vegetable
1 Cup coffee, brewed cooled *espresso is preferred
3 Large egg, whole
8 Ounce(wt)s sour cream
1 Teaspoon extract, vanilla
24 Each chocolate covered coffee beans for garnish

Directions:
Preheat the oven to 350 degrees.

Line muffin pans with paper liners and set aside.

In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Add oil, coffee, and eggs. Beat at medium speed with an electric mixer until smooth. Mix in the sour cream and vanilla.

Spoon the batter evenly into prepared muffin cups, filling each 2/3 full. Bake until a tester inserted in center comes out clean, for 16 to 18 minutes. Let them cool in pans on wire racks for 5 minutes. Remove from the pans and cool completely on wire racks.

Coffee Buttercream Frosting for Mocha Cupcakes
1 Cup Crisco, butter-flavored sticks
6 Cups sugar, powdered
3/8 Cup cooled coffee, brewed *espresso preferred
1/8 Cup, liqueur, Kahlúa

In a medium bowl, beat the butter at medium speed with an electric mixer until creamy. Gradually add the confectioners' sugar, beating until smooth, then beat in the coffee and Kahlúa.

Spread the Coffee Butter cream frosting evenly over the cupcakes and garnish with chocolate covered coffee beans, if desired.

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Capellini and White Clam Sauce

This is one of my favorite dishes. Perfect for a weeknight and the only seafood dish I can cook for myself, this is a treat that I try and enjoy one a month. The recipe calls for 2 cans of minced clams, but I usually use 1 can minced and 1 can chopped. Before you scoff at canned clams - they are delicious and a lot less work than buying, scrubbing and cooking whole fresh clams.

If you insist on using fresh, you need to buy a bottle of clam juice to add to the sauce. When it is time to add the clams, you will need to turn the heat up a bit and put a lid on the pan. Steam in the sauce until ALL the clams have opened.

Capellini and White Clam Sauce
From Nancy Sparks Frank (Mom)
Yields 3 servings

2 Tablespoons butter
2 Tablespoons oil, olive
2/3 Cups wine, white
13 Ounce(wt)s clams, canned minced (reserve juice)
1 Teaspoon basil, dried
6 Cloves garlic, fresh minced
1/4 Cup parsley, curly chopped
3/4 pound pasta, capellini

In a medium skillet, melt butter and olive oil over medium heat. Add clam juice and wine. Add basil. Let simmer for 5 to 10 minutes, until basil is softened. Add minced garlic. Turn heat to low and simmer for 10 minutes. Add clams, heat through.

Cook pasta as desired.

Add parsley to the sauce, stir and serve over cooked pasta.

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Creamy Cocktail Sauce

During Culinary School we were often called upon to develop our own recipes for things. My partner in crime was fellow chef Patti Smith. She and I would spend lots of time brainstorming of new items for us to try. Some things wouldn't work out so well, but most of our creations I still use today and on a regular basis. Here is one of my favorites - this is perfect for steamed or boiled shrimp and has a regular place on our Kentucky Derby Party table.

Creamy Cocktail Sauce
Yields 2 cups

Prep Time: 10 Minutes

1 1/4 Cup mayonnaise
1 Tablespoon horseradish
2 Tablespoons chili sauce
2 Tablespoons ketchup
1 Tablespoon bell pepper, red finely diced
1 Tablespoon bell pepper, green finely diced
1 Tablespoon shallots minced
1 Tablespoon chives, fresh chopped
1 Tablespoon vinegar, red wine
1 Tablespoon oil, vegetable
2 Teaspoons paprika
1 Teaspoon pepper, cayenne
2 Teaspoons sugar, white
1 to taste salt
1 to taste pepper, white, ground

Combine all ingredients in the bowl of a food processor and blend well. Let the sauce stand overnight, covered and refrigerated, to develop its full flavor.

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Baked Pork Chops with Parmesan-Sage Crust

This is one of my favorite week night, somewhat easy to do after work meals. I am a fan of pork chops and you can buy them at such a great deal at Costco. I buy them and freeze them in small batches. On nights I want to cook with them, I put them in the fridge the night before to defrost.

These have an amazing flavor and form a great crust. I prefer to use boneless pork chops and usually use more oil and skip the butter.

Baked Pork Chops with Parmesan-Sage Crust
From Bon Appétit, February 2001
Yields 4 servings

Prep Time: 10 Minutes
Cook Time: 30 Minutes

1 1/2 Cup breadcrumbs, fresh or Panko
1 Cup cheese, parmesan, grated
1 Tablespoon sage, rubbed
1 Teaspoon zest, lemon
2 Large egg, whole
1/4 Cup flour, all-purpose
4, 9-ozs pork chops, loin, bone-in or boneless-6-oz
2 Tablespoons butter
2 Tablespoons oil, olive

Preheat oven to 425 degrees. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.

Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150 degrees, about 20 minutes.

Transfer chops to plates. Garnish with lemon wedges and orange wedges, and serve.

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Garlic Marinated Lamb with Garlic Chive Mashers

I've always been a fan of Ming Tsai as he does an excellent job with fusion food. My dad brought home some 2-inch thick lamb loin chops and we wanted something new to use for a marinade. I did a little searching and found this at Food TV and it looks delicious. We didn't have 12 hours to marinate, but we were able to squeeze in 4 or 5 hours and that did the trick. I can only imagine how amazing these would have tasted with a full 12 hours to sit in all that garlic.

I would marinate these in the morning before you head off to work and fire up the grill as soon as you walk in the door that evening.

Garlic Marinated Lamb with Garlic Chive Mashers
From Ming Tsai
Yields 4 servings

Prep Time: 12 hours
Cook Time: 45 minutes

12 lamb loin chops
1/4 cup Dijon mustard
1/3 cup garlic, minced
1/4 cup thin soy sauce (not tamari - I used low sodium soy sauce)
1/3 cup canola oil (I used peanut oil)
1/2 cup red wine
1 tsp coarse ground black pepper

Mix all ingredients together and marinate chops for at least 4 hours, preferably overnight. Grill to desired doneness.

6 to 8 large yukon gold potatoes, washed
8 garlic cloves
1 cup chopped garlic chives, may substitute regular chives
1 cup heavy cream
1 tablespoon butter
Salt and black pepper to taste

Bake the potatoes until fully cooked (about 45 minutes at 350 degrees). In a saucepan, saute half of the chives and garlic in a little butter. Add cream and reduce by 50 per cent. With a hand blender, mix well and check for seasoning. Add the remaining chives. Hand mash the potatoes, skin and all. Add the cream, butter and check for seasoning. Serve with vegetable following.

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Cool Zucchini Soup

I heard about this on NPR a few weeks ago and after a quite fruitful trip to a local Farmer's Market on Saturday, I had some of the freshest zucchini I has ever seen in my hot little hands. I decided it was the perfect time for making this soup.

The zucchini was so fresh that the soup had a slight sweetness to it. I garnished it with some freshly sliced basil from my parent's garden and we ended up with a delightful starter to our meal that could also have been enough of a meal on its own with some crusty baguette and a nice compound butter.

Enjoy!

Cool Zucchini Soup

Chef's Note: This is a very satisfying version of the zucchini-mint soup I so enjoyed. I've never quite figured out how to add the flavor of the mint while still preserving the smooth texture. I'm still working on it. But using mint as a fine herbal garnish works well, as does using basil.

Makes 4 servings; Yields 1 quart

1/4 cup olive oil
2 small to medium zucchini, coarsely chopped
1 onion, coarsely chopped
Zest of 1 lemon
1 cup chicken or vegetable stock
1/4 to 1/2 cup buttermilk, to taste
Salt and pepper
Basil or mint sprigs, finely chopped or julienned, for garnish (optional)

Place the oil in a heavy pot. Add zucchini, onion, lemon zest and a little salt to help draw out the juices. Sweat them, covered, for 25 minutes. Check and stir frequently. Don't let the zucchini brown. Don't overcook it, either, or it will take on an unappetizing olive hue.

When the vegetables are quite tender but not mushy, add the stock. Simmer everything together for 5 minutes.

Using a blender set on high, puree the soup in batches and strain it through a fine strainer or sieve, discarding any fibrous solids. Whisk in buttermilk to taste and chill at least 4 hours.

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Citrus Marinated Pork Chops

Citrus Marinated Pork Chops

Serves 4

4, 8-oz double thick cut boneless center cut pork chops
2 Tbls Extra Virgin Olive Oil
1 Tbls grainy mustard
10 sprigs of thyme, leaves removed from stems and chopped
Zest and juice of 1 lime
Zest and juice of 1 lemon
Zest and juice of 1 orange

In a gallon plastic bag or a high-sided baking dish mix, whisk together the orange, lemon, and lime juice and zest, thyme leaves, grainy mustard, and oil. Place meat into the marinade and let sit for at least 15 minutes - 1 hour is better. If using this marinade for chicken, do not let it marinate over 1 hour as it may begin to cook the chicken. The pork can last much longer, but more than 1 hour, put it in the fridge.

Build a medium fire. Sear the chops over the heat, 3 minutes a side. Dip the chops back in the marinade and move next to the coals (indirect) for 10 to 15 minutes (depends on how thick the chops are). Cook to an internal temperature of 155 degrees. Remove from grill and let sit for 5 to 10 minutes to allow the juices to redistribute.

Serve with fresh veggies from the farmers market steamed or grilled with a little lemon pepper. We had fresh red and green okra from the Saturday markets and oven-roasted acorn squash with a little butter and brown sugar for our starch.

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Pecan Day: Kahlùa Lace Sandwich Cookies

Today, March 25th, is Pecan Day. Therefore I decided to post one of my favorite recipes from years past using pecans. Since I am allergic to nuts, I have to be very careful when making these cookies, and I can only eat a couple before I start to have a problem. But these are so very worth the discomfort.

I found these in a Kahlùa ad in a magazine sometime in the late 1980's or early 1990's. My friends LOVE these cookies.

Kahlùa Lace Sandwich Cookies
Yields 2 dozen

Oven Temp: 375

1/2 Cup butter
1/2 Cup coffee powder, instant
1/2 Cup corn syrup, light
1 Cup flour, all-purpose
2/3 Cups sugar, light brown, packed
1/2 Cup pecans ground
22 Teaspoons cocoa powder (unsweetened) divided
1 1/3 Cup sugar, powdered
4 Teaspoons water, hot
3 Tablespoons liqueur, Kahlúa

Grease cookie sheets, preheat oven to 375 degrees.

In saucepan, mix butter, corn syrup and brown sugar, bring to a boil. Remove from heat. In a bowl, mix together coffee powder, flour, pecans and 4 tsp of cocoa and stir into hot mixture. Mix well. Consistency will be a thick syrup.

Drop by level teaspoons onto cookie sheets, 2 inches apart. Bake 5 to 6 minutes. Cool 2 minutes and remove with spatula onto cooling rack.

Meanwhile, mix powdered sugar, remaining cocoa and water until smooth. Stir in Kahlùa. Spread onto bottom of 1 cooled cookie and place another on top to make sandwiches.

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Toast Day: Bruschetta

Toast can take so many forms. My personal favorite is French Toast. I'm not sure that's what Toast Day really means, so I will save that recipe for another time (I mean, really, there has to be a French Toast Day, right?).

Bruschetta
Yields 6 servings

6 plum tomatoes, diced
2 Tbls balsamic vinegar
1 head garlic, broken into cloves, divided
3 tablespoons extra-virgin olive oil, divided
6 leaves basil, fresh, cut into ribbons
1 loaf Italian or French bread
Kosher salt and pepper

Mix together 2 cloves of minced garlic, the chopped tomatoes, the vinegar and 1 tablespoon of the olive oil. Season with salt and pepper as desired. Set aside to martinate for 30 minutes. At the last minute, stir in the fresh basil.

Preheat oven on broiler setting. Place a rack approximately 6 inches from broiler.

Slice the loaf of bread, on the bias, into 3/4-inch slices.

lace bread in oven on sheet pan and broil until golden brown on both sides, approximately 2 minutes for the first side and 1 to 1 1/2 for second side.

Remove to a platter and rub each slice of bread with the cloves of garlic and then brush with olive oil. Sprinkle with salt and pepper and serve immediately.

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National Bavarian Crêpes Day: Dessert Crêpes

I love crêpes and it is a rare occasion we make them as the cooking process takes so long - just getting through a batch. But my favorite is then turning these into blintzes. Yum.

Dessert Crêpes
From Nancy S Frank
Yields 6 servings

3 Large egg yolk
1 Dash salt, table
1 Cup milk, whole
2 Tablespoons brandy
1/2 Cup water
1/2 Teaspoon extract, vanilla
1/4 Cup sugar, white
1 1/8 Cup flour, all-purpose
2 Tablespoons butter, unsalted melted and cooled
1 to taste cooking spray, butter-flavored

In a blender, blend thoroughly. Add melted butter. Blend. Refrigerate batter for at least 30 minutes.

In a 5- to 6-inch diameter pan, on high, spray with cooking spray and then cover bottom of pan as thinly as possible with batter and turn pan to coat evenly (about 2 tablespoons batter).

Oil cookie sheet and place cooked crepes on it.

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California Strawberry Day: Strawberry Daiquiri

In my neck of the woods, I can't guarantee California Strawberries, but since it is Friday I figured a cocktail was the way to go no matter where the strawberries were grown.

Strawberry Daiquiri
Yields 1 serving

Ice cubes
2 parts light rum
1 part Triple Sec
1 part fresh strawberries, tops trimmed off
Lime juice, as needed
Lime wedges
Sugar

Add to a blender and puree the ice cubes, light rum, Triple Sec, fresh strawberries and lime juice. Rub the rim of a glass with lime. Roll the glass in sugar. Garnish with lime wedges. Enjoy!

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