Acorn Squash

A Fall Favorite! I grew up with this squash growing in the garden and my mom preparing it by roasting it in the oven using butter, salt and pepper. She would halve the squash, scoop out the seeds, fill the center with butter, salt and pepper and bake in the oven until tender. This version is a little more flavorful and cooks a little quicker. I love coming back to these childhood staples and creating something just a little bit different. I have added a new twist to "Mom's acorn squash", by cutting them differently and adjusting the seasoning.


INGREDIENTS:
1 Acorn Squash
Salt & Pepper
2 T Butter, melted
2 T Olive Oil
1 tsp Cayenne Pepper
1/4 C Brown Sugar

PREPARATION:
Slice the squash in half length wise and remove seeds. Continue to slice the squash into rings that are about 1/2 inch thick. Cut those rings in half if desired. Line a jelly roll pan(half sheet, 9X15X 1/2inch pan) with foil. Place squash in pan and drizzle with olive oil and butter. Season with salt and pepper, cayenne and sprinkle with brown sugar. Flip squash pieces half way through cooking. Roast in 350 degree oven for 35-45 minutes until tender.

Sweet & Savory Asian Short Ribs

Nothing says fall, like comfort food and short ribs are one of my favorite dishes to cook and eat. I wanted to get away from the standard tomato and red wine base. After researching various recipes, I decided to go with ingredients that suggest an Asian flavor. Loosely based on a recipe from Country Living, this is what I came up with and boy was it a hit! Once again, to my surprise, Beep shared that he may like this version better than the original. I also loved the cut of the ribs I used for this recipe, I had never seen them this way. The ribs were cut across the bone, so they were about 1 inch thick and three bones in length, rather than one bone that is usually 4 inches in length. I found them at my local Sams Club and they seemed to have less fat and more meat when sliced this way.
Next time, I plan to have a few additional ingredients on hand to add to the final dish, water chestnuts, baby bok choy and pea pods would make for a more well rounded meal.

INGREDIENTS:
3 1/2 - 4 pounds short ribs
2 tsp. granulated garlic
1 tsp. ground ginger
1 tsp. adobo seasoning
1 tsp. salt
2 tsp. fresh ground black pepper
1 tsp. red pepper flakes
Use these measurements as a ratio, sometimes you may need to prepare additional seasonings to coat all the meat.
1/2 yellow onion, finely diced
1/2 C red wine, I use my standard cooking red, 12 Gauge Cabernet
1/2 C soy sauce
1 C stock, beef if you have it, but chicken will work too
2 C water
6 oz. apricot jam
4-5 large carrots, peeled and cut into 2-3 inch sections
cooked rice, I have found a new favorite brand: Della, a two pound bag found at Central Market for around $5.
Siracha chili sauce
baby bok choy, quartered
1 can sliced water chestnuts
pea pods

PREPARATION:
Season the short ribs and brown in a large skillet in batches until well caramelized on all sides, place in a roasting pan as you brown each rib.


In the skillet, after all ribs are browned, saute the diced onion until translucent, just a couple of minutes. Deglaze the pan adding the wine and stock, lightly scraping all browned bits from the bottom of the pan. Reduce heat to simmer and add the soy, water and jam, stirring until all ingredients are incorporated.
Meanwhile prepare the carrots and add them to the roasting pan. Pour the onions and sauce mixture over the meat and carrots in the roasting pan, cover and roast in the oven for 2 hours. Depending on the size of your ribs, cooking time may vary,the meat should be tender and falling off the bone. I like to prepare this part of the dish ahead, even the day before in some instances.
Remove the meat and carrots from the pan and set aside. Pour the sauce into a separate container and "degrease" the sauce.(if you prepare the day before, the grease will collect and solidify on top and can be easily removed.) If not, skim grease from the top with a spoon, to get the last remnants, use the heel from a loaf of bread, placed flat on the top of the sauce and discard the bread.
Depending on serving time, either refrigerate and follow heating instructions or proceed with these instructions.


Prepare 2 Cups of uncooked rice, following cooking instructions. I use basmati rice.
Meanwhile, in a deep skillet over medium to medium low heat, begin heating the sauce, allowing it to reduce slightly. Taste the sauce and adjust any seasonings, you can add more jam at this point if you would like your sauce to be a little sweeter or pepper flakes for more heat. Add the ribs and carrots to the pan. I pull some of the remaining fat off the ribs, if there is an excessive amount. If any of the rib bones fall off at this point simply discard them. Next time, I will add the water chestnuts, bok choy and pea pods at this point and allow them to simmer and cook through.
To serve, spoon rice into bowls, top with meat, veggies and sauce. I think this makes for a perfect bowl, but Beep likes to top his with Siracha sauce for some extra heat. He also enjoyed the entire mixture stuffed in tortillas, believe it or not!

Profiteroles/Gougeres

Fresh from the oven: profiteroles, can be eaten just as they are or stuffed with just about any filling you can imagine. They also freeze wonderfully and re-crisp easily in the oven. I prefer to re-crisp them even when serving the same day.

Tiny ham stuffed gougeres make a fantastic appetizer.




INGREDIENTS:
1 Cup finely grated Swiss or Gruyere cheese
1 C water
5 T butter
1 tsp. salt
1/4 tsp. freshly ground pepper
1 C AP flour
5 Large eggs
Special tools: a 40, 70 or 100 cookie scoop
I like to use a 40 scoop if filling or use 100 to serve all by themselves. I almost always double the recipe for a party . . . you will get 24 sandwich size from a single batch. I bake more and fill with a variety of fillings.

PREPARATION:
Preheat oven to 425 degrees and grate the cheese. In a medium sauce pan heat the water, butter, salt, and pepper over medium high heat and bring to a boil. When butter is completely melted, remove from the heat and add all the flour to this mixture in a stand up mixer bowl. If you don't have a stand up mixer, you can mix right in the pan with a wooden spoon, but be ready for a workout!
Beat on medium high with your paddle attachment until the dough leaves the side of the pan. The texture should somewhat resemble mashed potatoes.
Add the cheese and beat until incorporated. Beat in 4 of the eggs, ONE AT A TIME, until each is absorbed by the dough. Continue to beat until the dough is shiny, smooth and when pinched between finger and thumb, it will stretch.
Scoop onto a parchment lined baking sheet. Beat the last egg with 1/2 T. water and brush the tops of the uncooked puffs.
Bake in the upper third of the oven for about 20 minutes an golden brown. You can tap them to test doneness, they should sound hollow. Remove from the oven and serve or store air tight or freeze in baggies to re-crisp and serve later.

To Re-Crisp: Preheat oven to 350 degrees, place on a parchment lined baking sheet, heat 3-5 minutes if room temperature or 5-8 if frozen. Check for crispness often during reheating as ovens may vary.

Slice 3/4 of the way through with a serrated knife and fill with you favorite sandwich pairings. Here are a few I enjoy: ham with spicy mustard aioli, roast beef with sundried tomato aioli, chicken salad, curried chicken salad, turkey with lemon arugula mayonnaise. You can also switch the cheese to 1 1/2 C Parmesan and play with the seasonings as well, adding curry powder, garlic powder and nutmeg. NOT ALL AT THE SAME TIME THOUGH!

Chicken & Rice Soup

The cool weather has finally reached Texas, that means soup time! I was very ambitious and made two this week: an old favorite, Pasta Fagioli and a new concoction, this one. Loosely based on a favorite from trips to Mexico, this is my very "gringo" version of Pazole. Beep had purchased two rotisserie chickens before leaving town and after a couple of days I noticed an untouched chicken staring back at me every time I opened the refrigerator. What to do with that lonely chicken??? It has dropped below 70 degrees, so, "make soup," I thought to myself. The chicken had a neighbor named cilantro, that was left over from some salsa that had been made a few days prior, and I still have jalapenos growning in the back yard, "Make it Mexican soup!" So I did.
Beep LOVED it, I was shocked at just how much he loved it, he barely touched one of his all time favorites, the Pasta Fagioli.


STOCK INGREDIENTS:
1 Rotisserie Chicken
1 Clove garlic
1 Stalk celery
1/4 Yellow onion
1 Handful cilantro leaves and stems
Large pinch Saffron threads

PREPARATION:
6-8 Cups water, enough to cover the chicken
Place all ingredients in a pot and simmer at least 30 minutes. Remove chicken from pot and pull off meat, discarding skin, fat and bones. Set pulled chicken aside. Strain broth into a large glass bowl through a fine sieve, set aside.

SOUP INGREDIENTS:
2 T Olive oil
1/4 Cup diced celery
1/4 Cup diced yellow onion
1 tsp. Salt & Pepper
1/2 tsp. adobo seasoning
1/4 tsp. ground cumin
1 Roasted jalapeno, seeded and minced (Roast over an open flame or in the oven until the skin bubbles and is blackened.)
1 15oz Can Hominy
8 oz. Chicken broth plus reserved broth from above
1 Large red tomato, seeded and diced
Cilantro and Avocado for garnish
1 Cup cooked white rice, I used Basmati rice

PREPARATION:
In the same stock pot, over medium heat, add olive oil and saute celery and onion until caramelized. Season with salt, pepper, adobo, and cumin. Add the jalapeno and saute a minute or two. Pour reserved broth and 8 oz. of broth into the pot. Add the chicken and cooked rice to the pot, simmer 5 minutes. Adjust seasoning, adding more salt and pepper if necessary. Turn off heat and allow to cool. Meanwhile, slice and seed one large tomato. Dice the "meat" of the tomato and add to the soup. Serve with cilantro garnish and slices of fresh avocado or refrigerate and garnish prior to serving. In Cancun, they garnish with sliced radish as well, but I didn't have any on hand.

Crab & Corn Chowder

Summer hasn't quite faded away here in Dallas, but I couldn't resist making this soup as the first one of the season! I had a ton of extra fresh ears of corn thanks to a generous neighbor and I think I found the perfect use for that corn!

Saute your veggies long enough to get some good carmalization, it really brings out the sweetness in the soup.
A wonderful use for the sweet corn that comes with the end of the summer. This is a terrific soup to kick off the transition into Fall. I found a recipe from Emeril Lagasse on-line and made a few changes. He called it a Bisque, but I consider it a chowder, I think of a bisque as being smooth. The roux creates the perfect consistancy. I also used a greater amount of corn. My version is displayed below.

INGREDIENTS:
1 T Olive oil
1 T Butter
1/2 C minced yellow onion
1 Small shallot, minced about 1/4 C
2 Cloves garlic, minced
1/2 C minced celery, 2 ribs
6 ears of fresh corn, cut from the cob
1 tsp. Salt & Pepper
1/2 tsp. Adobo all purpose seasoning
1/2 tsp. Cayenne pepper
1 tsp. Old Bay seasoning
32 oz. Chicken stock
3 Bay leaves
2 C Whole milk
1 3/4 C Heavy cream
3 T blonde roux, see below
1 Pound Jumbo lump crab, picked over to remove any shell
1/2 tsp. Worcestershire sauce
Additional Salt & Pepper if needed, I did



3 T Blond Roux: 3 T butter & 3 T flour, heat butter in a small skillet and melt over medium heat. Add flour and stir occasionally until golden and flour is incorporated, you want to loose that raw flour taste.


PREPARATION:
Cut all your veggies and have ingredients measured and ready to go and this soup will come together very quickly. In a large stock pot over medium heat, add the butter and olive oil. Add the onion, shallot, garlic, corn and celery to the pot. Season with S & P, cayenne and Adobo. Saute all the vegetables about 10 minutes until they begin to get some color, stirring occasionally. Meanwhile, in a small saute pan, melt the 3 T butter and add the flour and cook over medium low heat approximately 5 minutes, stirring occasionally. Remove from heat and set aside until needed later.
Once the vegetables have taken on a slightly golden color, add the stock and bay leaves. Bring to a boil, and allow to simmer 10 minutes. While the soup is simmering, pick through the crab to remove any shell and set aside. After 10 minutes, of simmering, add the cream and milk, return to a heavy simmer and whisk in roux a little at a time until the soup thickens. I used all the roux and it reached the perfect consistency. Add the crab and the worcestershire. Taste and adjust seasonings if necessary. I did add a little more S & P. Remove Bay leaves prior to serving.
Makes approximately 2 1/2 Quarts.

This was all that was left after a night of football, not a very glamorous shot, and not a garnish in sight, but I was lucky to get a shot of the finished product at all.

Lucia

Lucia is well worth the wait! It isn't easy to get a table at this South Dallas spot, but if you can swing a reservation, I won't divulge all my secrets on just how, you will not be sorry! The simple flavors and attention to detail are spectacular, to say the least. Small plates offer a taste of everything, and believe me, you will want to taste it all. There were four of us, and we each ordered an appetizer, a pasta course and a main dish, each were shared and sampled by all at the table. Thank heaven we were eating with friends! It would be TOO difficult to choose just one.


We started off with a platter of the house made salamis, the Lardo which just melted in your mouth is something to dream about!
Salumi misti – a tasting of house-made cured meats 14/23
Rabbit and pistachio pâté, fennel/orange salame, porchetta, soppressata,
Duck salame cotto, lardo and chicken liver crostini, Fritto misto of baby squid



Crostini with chicken liver and black mission figs, pork belly with greens and soft egg

The Pasta Course
Rabbit tortelloni en brodo,Spaghetti with zucchini, rock shrimp, chili and mint
, bay scallops and Atlantic smelt with a green almond aioli


The Dinner Course
Pork Shank

Lamb


Quail

Deep Ellum Art Show 2011

Here are a few pictures of the Spring Art Show we catered at the Continental Gin in Deep Ellum.
Pita strips and veggies with peppercorn dip and spring pea humus, Gruyere profiteroles with shaved ham and mustard aioli, Caprese tartlets and lemon bars.

Home Slice

White Clam Pizza: OUR FAVORITE!


The logo says it all . . . Home Slice is the QUEEN of pies. There is nothing like it, you have to know it to enjoy it. I don't know what else to say, if you go one place in Austin to eat, GO HERE!


I am not sure what we enjoy more . . . the food or the T-Shirts, they are both fabulous and we can't get enough of either one. Clever, silly and cute, the shirts, not the food always spur conversation.


Start with the garlic knots, especially if you have to wait, most likely unless you visit on a very OFF hour. Chewy and served with a side of pure tomato sauce, they are a great preview of what is to come.


Pizza by the slice is amazing, Bo loves the calzone, but Beep and I can't resist the white clam pizza, WOW! If you had told an Indiana farm girl that she would be one day eating clam pizza, I would have said, "NO WAY," but I must admit it is a mouthful of happiness.

Smarties: The perfect way to end the meal.

Green Mesquite

A family and Austin favorite we have at least one meal per visit at Green Mesquite! Casual and quick, this joint offers great food and funky, only in Austin, atmosphere. Dine inside in the summer, but sit outside in the "picnic" dining area when the weather is mild. Enjoy live music while you dine on this perfect blend of BBQ and comfort food.

I left MY comfort zone and tried something different this trip! I tried the cheese steak taco basket, recommended by our waiter. Soft tortillas filled with tender well seasoned beef, gooey cheese, caramelized onion and pico de gallo, they were fantastic.
Paired with perfectly lightly dressed slaw and fresh cut fries, need I say more. Beep stuck with his staple, as did Camille, half a chicken with fried okra for him and the pulled pork sandwich for Camille.

Bo stuck with a comfort food favorite, the chicken fried steak. Big hit, an Austin home town favorite, he polished off every last bite.


Cam had the chopped beef sandwich, yummy!


Other don't miss items on the menu if you have a crowd to help you out are onion rings, po boys and chili cheese fries with chopped beef. Save room for dessert, a cobbler or pie with Amy's ice cream of course. It might be tough! A hospitable staff and old school atmosphere, Mesquite is a must visit in Austin.

Coconut Cookies

This is an amazingly versatile sugar cookie recipe that has evolved into a number of flavor variations. This flavor is one of my favorites. Nothing smells better than toasting coconut! Sweet and crunchy, it adds the perfect punch to this simple cookie.

INGREDIENTS:
8 oz. Butter, 2 sticks
1 3/4 C Sugar
1/4 C Brown Sugar
2 Large eggs
1 T Coconut syrup
1 tsp. Vanilla
3 C Flour
1 tsp. baking soda
1 1/2 C toasted coconut, chopped or crumbled

Get all your ingredients ready, mix, scoop and freeze. Pull out cookie flavors as you bake and you can always have a variety of flavors to bake and serve. I mix several flavors in one day and store in the freezer to bake fresh another day.
PREPARATION:

Toast slow and mix often to attain the dark caramel color. Heat oven to 350 degrees and place sweetened coconut on a parchment lined pan. Bake approximately 10 minutes, stirring often to prevent over cooking, until golden brown. Remove from pan to cool, as the coconut will continue to cook and brown outside of the oven. Cool coconut and crunch with your hands or chop with a knife prior to mixing into the cookies.
PREPARATION:
Beat together, sugars and butter until yellow and fluffy. Beat in eggs, vanilla and coconut syrup. In a large bowl, mix dry ingredients with coconut. Mix dry ingredients into wet ingredients, just until combined.
Scoop with a 40 scoop onto a parchment lined baking dish. Flatten cookies with two fingers and freeze. To bake right away, flatten and place two inches apart on a baking sheet. Coat with sugar and bake at 350 degrees, approximately 12-15 minutes, rotating pan once during baking. To bake later, place scooped cookies on the sheet, flatten and freeze. Once frozen, bag and date. To bake, preheat oven to 350 degrees, dip the cookies in granulated sugar and place 2 inches apart on the baking sheet and bake as directed above.

Nectarine Basil Lemonade

This was one of my favorite recipes when we created the Dallas Dish cookbook, I need to make it more often. I was shocked while Beep, Bo and I were at an Italian dinner, when Bo announced that he loved basil. I never knew! Then it dawned on me, I make Bo nearly every fruit flavored lemonade I can think of, but have never made him this. He was so little when I was working on the book, I would have never imagined that he would like it. And just like all the planets coming into alignment, I happen to have a basil plant the size of barn. Things could not be more perfect. So, here is an oldie, but a goodie from Dallas Dish. Below is the actual photo we shot for the book, I think Brook and Dave do a much better job with the styling and photography, but then I am just in a normal kitchen with natural lighting and my dinky fuji waterproof camera. My pictures are the other ones, it's pretty easy to tell them apart.


INGREDIENTS:
2 C Water
1 C Fresh Basil leaves
1 Nectarine, chopped do not peel
3/4 C Sugar
1 1/2 C Cold Water
1 C Fresh Lemon juice
Additional Nectarine and basil for garnish
I doubled the recipe, simply because I had SO much basil and nectarines are wonderful and plentiful this time of year. Bo, also, will finish it off in no time.

PREPARATION:
Combine 2 Cups water, 1 Cup basil, the chopped nectarine and the sugar in a saucepan and mix well. Place the pan over medium high heat and bring the mixture to a boil, until the sugar dissolves, stirring occasionally. Reduce heat and simmer for about 5 minutes, stirring occasionally. Let stand until cool.
You can juice lemons while the mixture is cooking or you can cheat like I did and buy freshly squeezed. I got a 16 oz. bottle at our local Central Market for about $3, it doesn't pay to buy the lemons and squeeze them at that price and it was perfect for my double batch.
Once cool, strain the mixture through a fine sieve over a pitcher, pressing all the liquid out of the fruit. Discard the remaining solid fruit. Stir in the cold water and lemon juice, serve over ice or chill for later. YIELDS: 6 Cups, I ended up with just over 2 Quarts after pouring Camille a glass.



Camille and Cameron both turned up their noses, looking at the nectarine and basil stew that was brewing on the stove top, but Camille was converted, Cam, well he will take a bit more arm twisting. Don't doubt these flavors, your tongue will thank you!


My, not quite finished product, this is before adding the additional water, so it is a bit darker than the true lemonade. The color is amazing, although my picture, as promised is slightly less professional than the one in the book! HA HA, if I took the time to garnish and worry any more about presentation recipes would never get posted.

Mai Kai

No matter if you go for dinner and a show or happy hour and appetizers in the Tiki Bar Lounge, you visit to this Fort Lauderdale landmark will be a memorable one.
Happy hour at the bar is the best deal, enjoy half price drinks and appetizers, live music on Wednesdays and Fridays and you can still take a stroll and tour the grounds before you leave. Arrive early or call by 4:00 pm that day and reserve at table. Serving up a bounty of food, fun and libations since 1956, they must be doing something right. Labeled mild, medium and strong there is a tropical cocktail for every palate! Some of the best people watching in town, you'll see tourists and locals who never cease to entertain, sometimes more than the paid entertainment.


Beep's roast duck and fried rice. Dinner and the show are a must see, but honestly, the appetizer menu beats the dinners hands down for quality and taste. Don't miss our on the pressed duck!

Aunt, Mike and the kids enjoy our beverages in the bar.

The Pu Pu Platter, best on the planet. Crab rangoons, egg rolls, ribs, cheese tangs and more. You get the perfect taste of everything.

http://maikai.com/

La Bonne Crepe

One of our favorite Fort Lauderdale restaurants! Pictured here, is Bo's favorite . . . the escargot crepe.


Mike and Cam giving the Vana White treatment to Cam's crepe, Bacon and Scrambled Egg.

Beirgarten Restaurant, Epcot

A great find during our visit to Epcot a few years ago was the Beirgarten Buffet. We had always stopped by for a quick brat, beer and pretzel in Germany, but had never even thought to enter the dining hall. Since our first visit, The Beirgarten has become a must on our Disney itinerary. All your home cooked German favorites at an all you can eat buffet, accompanied by a lively band and delightful waitstaff from various areas of Deutschland.

Beep's plate of Sauerbraten and spaetzel, two of his very favorites!


Beep's other plate of schnitzel, red cabbage and saurkraut.

My plate of Saurbraten, dumplings, green beans, brats, cabbages and our very dainty beers. You'll be ready to walk the entire park after this German feast!
http://disneyworld.disney.go.com/dining/biergarten-restaurant/