The Occasion: Whenever you’re ready for a little nosh, that’s the perfect occasion for these Reuben Pinwheels. Perfect for serving when, let’s say, there may be a big deal sports game on the teevee, or an awards show, or an international event featuring daring feats of athletic prowess. When it’s time to upgrade your snacks from chips and dips, this recipe scores a touchdown every time.  

The Recipe: Spicy Southern Kitchen is an excellent food blog which posts gorgeous food pix and well-produced recipe videos that appear all over my Facebook feed. Always mesmerized by Christin’s tasty-looking food, I finally decided to try one of her recipes for myself. So glad I did! 

What Makes It Special? Warm appetizers are always nicer than cold apps, in my opinion, and this one features bold, savory flavors in a finger food format. What’s not to like about that?!

Serve With: Beer and other snacks. Although some New Yorkers enjoy Dr. Brown’s Cel-Ray soda with their corned beef, so you do you.

Click on the photos to enlarge them and read the captions.

The Verdict: Double up on the corned beef and we’ve got ourselves a winner! We really enjoyed the Reuben Pinwheels, but following the recipe as posted we tasted mostly cheese. Not that there’s anything wrong with a cheese puff, mind you, but for full Reuben impact I recommend adding several more slices of meat to the roll-ups. Otherwise, this is a delightfully easy, deliciously tasty snack or light meal. Enjoy!
​

Reuben Pinwheels
Recipe source: Spicy Southern Kitchen
 
INGREDIENTS:

• 1 sheet puff pastry, thawed
• 1 egg
• 2 ounces cream cheese, softened
• 2 tablespoons Thousand Island dressing
• 6 slices Swiss cheese
• 1/2 cup sauerkraut, squeezed in paper towels to remove liquid
• 6 slices deli-sliced corned beef (Note: Use more meat if desired, up to 12 slices)
• 1/2 teaspoon caraway seeds, optional
• More Thousand Island for serving

DIRECTIONS:

• On a lightly floured surface, use a rolling pin on the puff pastry to flatten creases and extend the size just a little bit in all directions.
• Whisk egg with 1 tablespoon of water and lightly brush the top surface of puff pastry with the egg mixture.
• Keeping a half-inch border on all edges, lay slices of swiss cheese on top of puff pastry, overlapping slightly. You may need an extra slice or two to cover the space.
• In a bowl, mix together cream cheese and Thousand Island dressing. Spread on top of cheese layer.
• Evenly place sauerkraut on top of cream cheese layer.
• Lay corned beef slices on top of sauerkraut.
• Starting at one end, roll the pastry up jellyroll style, keeping a fairly tight roll. Brush the far edge of pastry with egg wash and press to seal it to the roll.
• Wrap in plastic wrap and chill it in the freezer for 20 minutes. (Or refrigerate for 1-2 hours.)
• Preheat oven to 400 degrees F.
• Line a baking sheet with parchment paper and give it a light spritz with cooking spray.
• Cut the pastry roll into 16-18 thin slices and place them on the baking sheet.
• Sprinkle with caraway seeds, if using.
• Bake for 20-24 minutes, or until golden.
• Serve with extra Thousand Island dressing for dipping.

The Occasion: More healthy eating. This salad tastes awesome with a diverse mix of flavors, textures, sweet and salty, all together. This Apple Fennel Salad would be great for a weekend or work-at-home lunch – less ideal for a brown bag meal, it tastes best shortly after mixing. It’s also nice as a dinnertime side dish. 

The Recipe: This tasty recipe comes to us from the archives of Joy The Baker. Have you checked out her website yet? Do yourself a favor and get there soon! I like her ‘realness’ and of course those amazing recipes! She names this one Apple + Fennel + Pistachio + Apricot.

What makes this salad a crowd pleaser is the toppings: rich and savory chopped pistachios; sweet, diced, dried apricot; and shaved, salty, parmesan cheese. That’s a flavor party in your mouth – and you’re on the VIP guest list! Click on the photos to enlarge them and read the captions.

Kitchen Tips: I prefer to do meal prep in advance whenever possible, but worried about the fennel and apples turning brown if sliced too far ahead of time. But a squeeze of fresh lemon juice on top and a toss in the bowl helped them stay fresh for a couple hours. Plus, the salad got an extra lemon-y kick – bonus!  

Serve With: If you’re serving the salad with dinner or a leisurely weekend lunch, a nice glass of white wine is the perfect go-with. We’ve been enjoying a chardonnay from Folie a Deux lately. If you’d prefer to 86 the alcohol, I recommend an accompaniment of crusty bread and a cup of strong tea.

The Verdict: Yes, yes, yes! That’s the verdict. Make this salad. You’re welcome!

Apple Fennel Salad with Pistachios and Apricots
Recipe source: Joy the Baker
 
INGREDIENTS:

• 1 large Fuji or Golden Delicious apple, cored and thinly sliced
• 1 large fennel bulb, thinly sliced
• 2 large handfuls arugula, coarsely chopped
• 2 tablespoons finely diced red onions
• 2 tablespoons fresh lemon juice
• 1 tablespoon apple cider vinegar
• 2 tablespoons olive oil
• 1/3 cup finely diced dried apricots
• 1/2 cup shelled and coarsely chopped pistachios
• 1/4 cup shaved Parmesan cheese
• Salt and pepper to taste

DIRECTIONS:
Note: If you like to prep your ingredients ahead of time, as I do, squeeze some fresh lemon juice over the apple and fennel slices so they won’t turn brown before the salad is assembled. This should hold for 1-2 hours.

• In a large bowl toss together the thinly sliced apples, fennel, arugula, and red onions.
• Drizzle with lemon juice, vinegar, and olive oil.
• Add the dried apricot pieces, pistachios and cheese. Toss to incorporate.
• Season with salt and pepper and toss just before serving.
• Serve soon after assembling.

I owe you an apology. This quinoa salad has been rocking my world for several months already and I am only just now getting around to sharing the delicious details with you. Shame on me! This salad is far too tasty to keep to myself.

A versatile little number, this salad is great for a light lunch all by itself, or as a dinnertime side dish, or a protein-laden yet gluten-free main course for vegans, vegetarians, and those living with celiac disease.

It’s also versatile because you can swap ingredients based on what’s in season. Sugar snap peas and chives not available in the market? That’s okay, substitute carrots and dill instead, or perhaps roasted beets and thyme, maybe even green beans and tarragon. 

The Recipe: The recipe comes from Food and Wine, one of my favorite food magazines. Yes, I still like certain print publications, especially because F&W puts out such beautiful food photography.

What Makes It Special: Roasted, lightly salted pumpkin seeds make a surprising and satisfying topping. Also special – you can make it several hours ahead of serving time. 

This track caught my eye (ear?) from the legendary German band Tangerine Dream which formed in 1967 and went on to influence musical genres as diverse as new age, ambient, Krautrock, EDM, and trance. Give a listen.

Table Tips: As you can see in the lead photo, I like to use decorated clothes pins for identifying foods on a self-serve buffet table so that guests will know what they're getting in to. Folks who are more artistic than I can jazz up the pins to match the party theme or color scheme. 

​Serve With: This quinoa salad would be great alongside grilled fish or another lean protein, or include it as part of a salad plate with sliced tomatoes and other goodies. Click on the photos to enlarge them and read the captions.

The Verdict: This is my favorite kind of recipe – really easy and way tastier than expected. Although I’m open to new recipes, this one keeps creeping into my menus. Picnic in the park? Check. Weeknight family dinner? You bet. Vegetarian main course for a party? Oh yes, and everyone loved it! I think you will too. 

Quinoa Salad with Sugar Snap Peas and Chives
Recipe source: Food & Wine
 
INGREDIENTS:

• 1/2 pound sugar snap peas
• 1 1/2 cups quinoa, rinsed and drained
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 3 tablespoons white wine vinegar
• Salt and freshly ground pepper
• 1/2 cup salted roasted pumpkin seeds
• 1/2 cup minced chives

DIRECTIONS:

• In a small saucepan of boiling salted water, simmer the peas until bright green and crisp-tender, about 1 minute.
• Drain and spread out on a large plate to cool, then pat dry.
• Cut the peas on the diagonal into 1-inch pieces.
• In a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover and cook over low heat until all of the water has evaporated and the quinoa is tender, about 15 minutes. Uncover and fluff the quinoa, then transfer to a large bowl (or sheet pan) and let cool to room temperature.
• In a bowl, combine the oil and vinegar and season with salt and pepper.
• Add the peas to the quinoa with the pumpkin seeds, chives and dressing; stir. Season with salt and pepper and serve at room temperature or lightly chilled.
• Note: To make ahead, prepare the quinoa, sugar snap peas, and dressing up to 6 hours in advance. Keep them separate until about 1 hour before you wish to eat, then mix together and chill until ready to serve. (The vinegar in the dressing will cause the peas to lose their pretty green color after the salad is mixed together for a while. It still tastes great though!)

The Occasion: Dinner party appetizers with a Spanish flair. Or munchies to go with a few beers. Really, what occasion doesn’t call for fried potatoes?!

Ever since our vacation to Spain earlier this year we’ve hosted a few dinner parties modeled after Spanish style meals and socializing. By this I mean that meals are leisurely, highly social with lively conversation prized as much or more than the food and drink, multi-course with lots of small bites, and may last for many hours.

What Makes This Special? The potatoes are cooked twice, resulting in OMG DELICIOUS – golden and crispy outside and tender inside. Nuff said. No wait, the sauce is also awesome. Now it’s nuff said.

Serve With: Spanish wine or gin-tonics. We like this white Rioja which is rich with flavor but also light and refreshing – Lopez de Haro. Vermouth is also a trendy cocktail in Spain right now. It’s not to my taste, but you do you.

Set the Table: I like to serve the sauce for the patatas bravas separately, in a small bowl or squeeze bottle like you would find at a burger joint for ketchup. One time I drizzled the sauce over the potatoes on the platter – so pretty, but some of the luscious tater crispiness was lost. It’s best to squeeze a little sauce onto the plate and dip the potatoes in before each bite. 

The Verdict: This is neither fast nor easy (but not difficult either, more of a medium effort) and it gets messy as the hot oil bubbles and spatters. Make it anyway. This oh-so-worth-it dish will turn any meal into a special occasion and make your friends very happy.
​
As noted, the potatoes are dubbed ‘fierce’ thanks to a paprika-heavy spice mix that appears three times: first in the potatoes’ boiling water; next when the potatoes are tossed in a spice-salt blend after being fried; and finally in the savory dipping sauce. It’s more about flavor than burn-your-face-off hot, but you can adjust the seasonings up or down to suit your preference. Please click on the photos to enlarge them and read the captions.

Chef John's Patatas Bravas
Recipe source: Chef John via Allrecipes
 
INGREDIENTS:

Dipping Sauce:

• 1 clove garlic, minced, or more to taste
• ½ teaspoon smoked paprika
• 1 pinch salt
• 8 ounces mayonnaise
• ½ ounce sherry vinegar, or more to taste
• 1 ¼ teaspoons tomato paste
• ¼ teaspoon ground chipotle peppers
• 1 pinch cayenne pepper, or more to taste

Spice Blend:

• 1 tablespoon kosher salt
•  ½ teaspoon ground black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon ground chipotle peppers

Potatoes:

• 64 ounces cold water
• 1 tablespoon salt
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 2 bay leaves
• 2 pounds russet potatoes, peeled and cut into 1-inch cubes
• 16 ounces vegetable oil for frying

 
DIRECTIONS:

• For the dipping sauce: Combine garlic, 1/2 teaspoon smoked paprika, and a pinch of salt in a mortar and pestle or mash together in a small bowl until smooth. Then add the garlic mix to a food processor along with mayonnaise, sherry vinegar, tomato paste, 1/4 teaspoon chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate the dipping sauce.
• Note: You may wish to serve the dipping sauce from a squeeze bottle or a small serving bowl with a spoon.
• For the spice blend: Mix 1 tablespoon salt, black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon chipotle chile powder together in a small bowl. Set spice blend aside.
• For the potatoes: Pour water into a large saucepan and stir 1 tablespoon salt, 1 teaspoon smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.
• Stir potatoes into water-paprika mixture, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube.
• Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes or longer.
• Note: You can make the recipe ahead this far about 2 hours in advance. Leave the cool, dry potatoes on the wire rack and cover with a clean dish towel.
• Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C). Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes.
• Transfer potatoes to a baking sheet lined with paper towels to cool slightly.
• Toss in a bowl with spice blend.
• Transfer the seasoned potatoes to a serving platter and pass the dipping sauce.

Inspired by our recent vacation in Spain*, we threw a dinner party where we attempted to recreate a few of the mouthwatering dishes we sampled while on the Iberian Peninsula. 

I found this recipe for Romesco sauce in Cooking Light’s June 2017 issue, but the inspiration comes from Bodega la Puntual in Barcelona’s El Born neighborhood, where we savored a fantastic version one evening.

* Question: At what point do I have to stop saying ‘recent’? We’ve been home a month already but I don’t want to let go of that carefree holiday vibe. Click the names to read all about our Barcelona and San Sebastián adventures. The Bilbao story will drop later this week.

The Occasion: This tasty appetizer can double as a side dish for summer parties when you’re planning to fire up the grill. (So that’s all of them, right?!)

Why This? Compared to typical appetizers found at the average BBQ this is a happy and healthy surprise. The sauce is super flavorful from the peppers and sherry vinegar with a hearty texture provided by ground almonds and rustic bread. Plus it’s another opportunity to eat more veggies. Good for you!

Serve With: Choose the veggies that you like. We did zucchini and carrot planks, green onions, and asparagus. Any leftover Romesco sauce will be excellent served with grilled meats and seafood such as pork, chicken, and shrimp.

Set the Table: For BBQs and potlucks I like to set up one or two food tables so folks can serve themselves buffet-style. Spread them out to avoid a bottleneck. This dish works equally well on the Appetizers/Snacks table or with the Main Course. Maybe not the Dessert table, but hey, who am I to judge. I selected a big platter with a raised edge for the grilled vegetables – helps to catch any grilled juices or spilled sauce. Park a bowl of Romesco sauce right in the middle with a big spoon for scooping. 

Click on the photos to enlarge them and read the captions.

The Verdict: I love this sauce, and I’m not alone. Every one of the party guests requested this recipe. You’re going to love it too. Hurry up and try it!

Romesco Sauce with Grilled Vegetables
Recipe source: Cooking Light June 2017 issue
 
INGREDIENTS:

• 4 garlic cloves, unpeeled
• 2 red bell peppers
• 1 red jalapeño or Fresno chile
• 1 (1 1/2-in.-thick) slice crusty bread
• 5 tablespoons olive oil, divided
• 1/3 cup Marcona almonds
• 2 tablespoons sherry or red wine vinegar
• 1 tablespoon smoked paprika
• 3/4 teaspoon kosher salt
• 1 ripe medium tomato, cored
• 3-5 different vegetables for grilling – your choice; we like zucchini, carrots, asparagus, and onions; thick potato slices are also nice

​DIRECTIONS:

• Preheat broiler to high.
• Arrange garlic, bell peppers, chile, and bread on a foil-lined baking sheet. Drizzle vegetables with 1 tablespoon oil.
• Broil, turning occasionally, until vegetables are nicely charred and softened and bread is toasted, about 8 minutes for peppers and garlic and 4 minutes for bread.
• Transfer peppers and chile to a medium bowl; cover with the used foil and let steam.
• Tear bread into small pieces. Peel garlic. Finely chop bread, garlic, and almonds in a food processor.
• Peel, stem, and seed peppers and chile.
• Add remaining 1/4 cup oil, peppers and chile, vinegar, paprika, salt, and tomato to processor; process until almost smooth.
• Serve at room temperature or cover and refrigerate for up to 2 days.
• Grilling the vegetables:
• Prepare the grill for a single zone, medium heat.
• Prepare the vegetables for grilling. With tubular veggies such as zucchini, carrots, and potatoes I recommend planks vs. slices as they’re less likely to slip through the grill grates. 
• Toss the vegetables with 2-3 tablespoons of canola oil or olive oil. Season with salt and pepper. Toss again.
• Place vegetables on the grill and cook until tender, turning periodically to create the grill marks. Tender veggies (such as asparagus and zucchini) will take less time to become tender – about 5 minutes. Denser vegetables like potatoes and carrots require more time on the grill – maybe 10 minutes. Keep a close eye on them.
• If desired, the vegetables can be grilled a few hours ahead of serving time and served warm or at room temperature. 

Maybe I should have titled this Savory Sips, as this cold summer soup can either be swigged from a cup or spooned from a bowl. Either way, you’re in for a bonanza of summertime flavor.

The Occasion: First course for a dinner party – which is how I served it a few weeks ago; or as the main event for a light lunch or supper, sharing the placemat with a simple piece of grilled fish.

Why This? Inspiration comes from Restaurante Amelibia in Laguardia, Spain, where we enjoyed a marvelous lunch during a wine tour in the Rioja region during a recent vacation. (Read more about our Spain getaway here – Barcelona and San Sebastián; Bilbao and wine tour recap to come.) I doctored up an excellent recipe from Food Network to more closely match the fruit-forward gazpacho we had there.

Serve With: Herb-flecked flatbread or crackers, or a small salad of baby greens. Something with a bit of bite or chew to it, in contrast to the silky smooth texture of this sophisticated gazpacho. 

The Verdict: This gazpacho was a big hit at a recent dinner party, receiving kudos and requests for the recipe. Although it takes some time – pressing the soup through a fine-mesh strainer takes longer than you think – it is not at all difficult, and is more than worth the effort. I’ll make it again this summer, hopefully while strawberries are still in season. If they don’t look good when you visit the market, just increase the quantity of tomatoes and watermelon – one additional cup of each.  

Watermelon-Strawberry Gazpacho
Recipe slightly adapted from Food Network Magazine
 
INGREDIENTS:

• 3 medium tomatoes, preferably heirloom varieties, chopped
• 3 cups diced seedless watermelon
• 2 cups hulled, chopped strawberries
• 1 cucumber, peeled, seeded and chopped
• 1 yellow bell pepper, chopped
• 1 medium shallot, sliced
• 1/3 cup loosely packed basil and mint, plus small leaves for topping
• Kosher salt and freshly ground pepper
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• 3 tablespoons champagne vinegar

 
DIRECTIONS:

• Place the tomatoes, watermelon, strawberries, cucumber, bell pepper, shallot, basil and mint in a large bowl. Season with 1 1/2 teaspoons salt, and pepper to taste. Stir in the olive oil and vinegar.
• Puree the tomato mixture in a blender, in batches if necessary. Strain through a fine-mesh sieve into a bowl, pressing to extract any liquid; discard the solids and season with salt and pepper. Cover and refrigerate until chilled, about 1 hour.
• To serve, top the soup with the small herb leaves, half a strawberry, and a drizzle of olive oil.

​Tasty Tip: Use basil-infused oil to really amp up the flavor.

What's your favorite beat-the-heat recipe for summer? Tell all in the Comments.

The Occasion: Great as a side dish, or how about a light meatless lunch? Add a hard-boiled egg, or a nice soft cheese spread onto a thick slice of rustic bread.  Maybe even a crisp glass of white wine if you can get away with it. (naughty!)

Why This Works: The recipe comes from Kenji Lopez-Alt at Serious Eats (a great resource for recipes and local dining) who specifies that this is more of a blueprint than a recipe, meaning that this process adapts well to many different ingredients.

​The formula: vinaigrette with raw veggies marinating; mix in grilled veggies before serving; top with a flavorful garnish (or cheese!)

The Verdict: Excellent, and holds up well for leftovers. The combination of raw veggies with grilled offers a delicious study in contrasts. The warm veggies soak up the vinaigrette. All of which equals YUM! 

Click on the photos to enlarge them and read the captions.

Grilled Green Bean Salad with Red Peppers and Radishes
Recipe source: J. Kenji López-Alt for Serious Eats
 
INGREDIENTS:

• 1 tablespoon fresh juice from 1 lemon
• 1 teaspoon Dijon mustard
• 4 tablespoons extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 2 scallions, white and light green parts only, thinly sliced
• 1 red bell pepper, thinly sliced (about 4 ounces)
• 6 to 8 small radishes, thinly sliced (about 3 ounces)
• 1 pound trimmed green beans
• Small handful minced fresh parsley leaves

 
DIRECTIONS:

• In a large bowl, whisk together lemon juice and mustard. Slowly drizzle in three tablespoons olive oil, whisking constantly. Season with salt and pepper. Add scallions, bell peppers, and radishes, and set aside.
• In a separate bowl, toss the green beans with the remaining tablespoon olive oil and season with salt and pepper.
• Prepare the grill, either charcoal or gas. You want a two-zone fire: half of the grill is set to high heat, the other has no coals below or burners turned off for indirect grilling.
• Add the green beans to the grill directly over the coals, placing them perpendicular to the grill grates or use a thin-grated vegetable basket if you have one to prevent them from falling into the grates. Cook, turning occasionally, until blistered, charred, and tender-crisp, about 3 minutes.

To Cook Indoors Instead of on the Grill: Adjust rack to as close as possible to broiler and preheat broiler to high. Arrange beans in a single layer on a foil-lined rimmed baking sheet or broiler pan. Broil until beans are blistered and very lightly charred, 2 to 5 minutes depending on strength of broiler.

• Transfer beans to the bowl with the dressing/scallion/radish/pepper mixture. Add parsley and toss to combine. Season the salad with salt and pepper.
• Serve immediately or at room temperature.

The Occasion: Great Go-Withs for Taco Night

Game Night and Taco Night collided recently at our house for an evening of riotous fun with friends. A mix-and-match buffet of tacos and green salad gave our guests plenty of options to customize their plates: two proteins, multiple cheeses and salsas, various veggies, and a choice of salad dressing. Everyone got exactly what they wanted. (This is a good tactic when cooking for guests with dietary restrictions – it’s all about having options.)  Here’s the spread:
​

• Chicken Carnitas and Grilled Marinated Flank Steak (this recipe is a perennial favorite in our house – try it!)
• Green Salad with chopped jicama, sweet peppers, cukes and tomatoes
• Mix-ins for Tacos and/or Salads: Homemade pickled corn; Seasoned black beans; Toasted pepitas
• Cheeses: Shredded Chihuahua and Manchego cheeses
• Veggies: Grilled onions and peppers; shredded lettuce; chopped tomatoes
• Sauces/Dressings: Homemade salsa verde; Smoky red salsa from a jar; Guacamole; Chipotle ranch salad dressing; Simple vinaigrette
• Corn and flour tortillas; Tortilla chips 

Click on the photos to enlarge them and read the captions.

I’ve expressed my love for pickled vegetables before, and likely will again. Love the tart, briny stuff! This recipe is a keeper. It was so good with off-season ears of corn I’m eager to try it again at the height of summer. 

Pickled Corn
Recipe source: Alison Roman for Bon Appétit
 
Combine 2 small dried chiles, 1 seeded thinly sliced jalapeño, 1/4 thinly sliced medium red onion, 2 cups corn kernels (from about 2 ears), 1/4 cup fresh cilantro leaves with tender stems (NOTE: We’re not cilantro fans, so substituted Mexican oregano; parsley would also be fine), 1/4 cup fresh lime juice, and 1/4 teaspoon coarsely ground black pepper in a heatproof 1-quart jar.

Bring 1/2 cup white wine vinegar or apple cider vinegar, 2 teaspoons kosher salt, 1 teaspoon sugar, and 3/4 cup water to a boil; pour over corn. (Add water to cover, if needed.)
​
Seal jar. Let cool; chill. Will keep up to 1 month.  Click on the photos to enlarge them and read the captions.

The Salsa Verde is a perfect example of the pure power of fresh ingredients simply prepared. We roasted tomatillos and jalapeno, then whizzed them up in the blender to make a thick puree. Just before serving I added finely chopped white onion, chopped parsley (or cilantro if you prefer), a little water, and stirred it all up. Magnifico!

Salsa Verde (Roasted Tomatillo Salsa)
Recipe source: Rick Bayless, Fiesta at Rick’s cookbook
Yield: 1 cup
 
INGREDIENTS:

• 8 ounces (3 to 4 medium) tomatillos, husked and rinsed
• Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapeno), stemmed
• 2 large garlic cloves, peeled
• 6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
• 1 small white onion, finely chopped
• Salt

DIRECTIONS:

• Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side.
• Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting. Add the cilantro and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish.
• Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually 1/2 teaspoon.
• To make ahead: After pureeing the vegetables in the blender, store in refrigerator for up to 5 days. At serving time, add the chopped onion and herbs plus a little water to thin the puree as needed, mix and taste. Add salt as needed, usually ½ teaspoon.

Click on the photos to enlarge them and read the captions.

And finally the salad dressing. Ranch dressing has long been relegated to the kids table or not-so-adventurous eaters. Well, it’s time to take another bite. This is another great example of homemade beating store-bought with handfuls of fresh green herbs and a little zing from one or two canned chipotles in adobo. Really good!
 
Chipotle Ranch Salad Dressing
Recipe source: Ree Drummond (The Pioneer Woman) for Food Network
 
INGREDIENTS:

• 1 cup mayonnaise
• 1/2 cup sour cream 
• 1/4 cup Italian (flat-leaf) parsley leaves, minced 
• 2 tablespoons fresh dill, minced 
• 1 tablespoon minced fresh chives 
• 1 teaspoon Worcestershire sauce 
• 1/2 teaspoon freshly ground black pepper 
• 1/2 teaspoon white vinegar 
• 1/4 teaspoon paprika 
• 1/4 teaspoon kosher salt 
• 1/8 teaspoon cayenne pepper 
• Dash hot sauce 
• 1 to 2 chipotle peppers 
• 1 clove garlic, smashed 
• 1/4 to 1/2 cup buttermilk (as needed for desired consistency) 

 
DIRECTIONS:

• In a food processor or blender, combine the mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, salt, cayenne, hot sauce, chipotle peppers and garlic.
• Add the buttermilk to the desired consistency and blend.
• Chill for a couple of hours before serving, thinning with more buttermilk if needed.

So there you have it, a trio of Tex-Mex toppings to dress up your tacos, salads, barbecue plates, and who knows what – let your imagination and your taste buds run free! The salad dressing makes a good dip for crudité, or spoon a little on top of a baked potato – yum! The salsa verde would be a great side sauce for pork tenderloin or grilled fish. And the pickled corn is great by the spoonful. Enjoy!

The Occasion: This Southern classic takes the place of honor as an awesome appetizer at your next party – even if it’s a party for one in front of the TV.

The Subtext: Ilise and I will be hosting our annual holiday open house soon and have been testing recipes all along. This super-delicious cheese dip/spread is going to replace the traditional cheese plate this year. Change is good!

Why This Recipe: Every Southern chef, home cook, and Mamaw has their own special recipe for pimento cheese but at the core is a simple foundation: shredded cheddar, chopped pimentos, cream cheese, and mayonnaise.

This recipe comes from James Beard Award-winning South Carolina chef Sean Brock who has dedicated his culinary career to preserving Southern food traditions while adding a few contemporary touches of his own.

The Verdict: I do not know if they had this soul-satisfying cheese spread in mind when the phrase “Southern comfort” was coined but boy howdy this is my new definition of comfort food. To my taste, Chef Brock’s addition of chopped pickles is inspired, adding a nice vinegary layer to this luscious dip. It is great on crackers, with veggie dippers, in a sandwich, maybe even put a dollop on top of your next home-cooked burger. Wow!

Click on the photos to enlarge them and read the captions.

Pimento Cheese Spread
Recipe source: Sean Brock for Garden and Gun
 
INGREDIENTS:

• 3 large pimento peppers (about 12 oz.)
• 4 oz. cream cheese, at room temperature
• ½ cup mayonnaise, preferably Duke’s
• ½ tsp. vinegar-based hot sauce, such as Tabasco
• ½ tsp. kosher salt
• ¼ tsp. sugar
• ⅛ tsp. cayenne pepper
• ⅛ tsp. freshly ground white pepper
• ⅛ tsp. smoked paprika
• ¼ cup pickled ramps, chopped, plus ½ cup of the brine (if you can't find ramps, you can substitute finely chopped bread-and-butter pickles and brine)
• 1 lb. sharp cheddar cheese, grated on the large holes of a box grater 

DIRECTIONS:

• Roast the peppers over an open flame on a gas stovetop, one pepper at a time, on the prongs of a carving fork. Or place on a baking sheet and roast under a hot broiler. In either case, turn the peppers to blister all sides. Then transfer the peppers to a bowl and cover the bowl with plastic wrap. Set aside to let the peppers steam until cool enough to handle.
• Carefully peel the blackened skin off each pepper. Cut the peppers lengthwise in half, open out flat on a cutting board, and carefully scrape away all the seeds and membrane. Dice the peppers. 
• Put the cream cheese in a medium bowl and beat it with a wooden spoon until softened. Add the mayonnaise and mix well. Add the hot sauce, salt, sugar, cayenne pepper, white pepper, and smoked paprika and stir to blend. Add the pickles, brine, and cheddar cheese and stir again. Fold in the diced pimentos. 
• Cover and refrigerate until ready to serve. Tightly covered, the pimento cheese will keep for up to 3 days in the refrigerator. 

Note: For creamier pimento cheese, combine all of the ingredients in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes. 

The Occasion: The perfect easy side dish for a weeknight dinner when the same ol’ rice and potatoes just won’t do.

Why This Recipe: Because it comes from Ina Garten, one of my favorite TV chefs and cookbook author. Love her! Such a happy hostess with an easygoing yet sophisticated style. Her catchphrase -- “How bad can that be?” – says it all. And there’s nothing bad about this quick and easy side dish. Just a little prep work on your part and then the couscous cooks itself. 

Click on the photos to enlarge them and read the captions.

Couscous with Peas, Mint, and Toasted Pine Nuts
Recipe source:  Barefoot Contessa Foolproof by Ina Garten

INGREDIENTS:

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 large shallot, chopped
• 1 ¾ cups chicken stock
• 1 cup couscous
• Kosher salt and freshly ground pepper
• 6 ounces frozen peas, defrosted
• 1/4 cup julienned fresh mint leaves (a good handful), loosely packed
• 1/3 cup toasted pine nuts

DIRECTIONS:

• Heat the oil and butter in a large saucepan over medium heat. Add the shallots and cook over medium-low heat for 4 minutes, stirring occasionally.
• Add the stock and bring to a boil.
• Stir in the couscous, ½ teaspoon salt, and ¼ teaspoon pepper and put the lid on. Turn off the heat and allow the couscous to steam for 10 minutes.
• With a fork, fluff the couscous and stir in the peas, mint, and pine nuts.
• Season to taste. Depending on the saltiness of the chicken stock, you can add ½ more teaspoon of salt and ¼ teaspoon pepper.
• Serve hot.

Yield: 4 servings

It’s hard work getting ready for Halloween. Candy to buy. Clever costumes to make or procure for grown-ups and littl’uns alike. And that spooky décor isn’t going to display itself, now is it?
​
But when it comes to carving jack-o-lanterns I really have to question the value proposition. Fun for sure, but OMG all the messy pumpkin guts and let’s be honest, a carved pumpkin set outdoors is really just a buffet for the squirrels. Is it worth the effort?

Happily our house barkeep and snack-master Ilise opened my eyes to a new perspective on the whole pumpkin-carving deal.

How, you ask?

​By adding a nice big zap of spice and heat to the cleaned, soaked, and toasted pumpkin seeds.

Ah, NOW I get it. If this jack-o-lantern is going to provide spooky Halloween décor AND make me a tasty snack? He’s alright and welcome in my home. 

Ilise also concocted a delicious and easy cocktail – the Witches Brewski. Yes, it’s got beer in it plus a few other handy ingredients. (Ilise’s signature drink recipes often include fruit-saturated plan-ahead simple syrups, but not this time.)

We wanted a drink refreshing enough to keep us going through the World Series and Halloween parties and still evoke the spookiness of the season. Pomegranate juice on the ingredient list could pass for Dracula’s blood if you want to gross out the kiddos. 

Click on the photos to enlarge them and read the captions.

Witches Brewski
Recipe: Ilise Goldberg

Ilise says: This is a simple tasty drink that’s great to drink while watching a Cubs game, waiting for trick-or-treaters, or taking it on the road in a “go cup” while you’re walking your little ghosts, goblins and super heroes around the neighborhood.

Ingredients:

• 1.5 ounces London Dry Gin such as Tanqueray (can easily substitute vodka if you really don’t like gin)
• 4 ounces Pomegranate Juice (if you don’t have pomegranate juice you can substitute Cranberry)
• Stiegl Radler or similar Grapefruit Radler
• Lemon Wedge

Directions:

• In a pint glass combine gin and pomegranate juice – stir. 
• Pour in beer until about an inch from the top.
• Squeeze in a wedge of lemon and mix.  Also tasty without the lemon if you don’t have any handy.  As you can see this is a simple and flexible drink.

The Occasion: Every chance I get this summer. This one’s a keeper! The perfect appetizer with a glass of wine. If you're on the guest list this summer, you're in for a treat. 

I was first attracted by the beautiful photo in Cooking Light magazine and then fell in love when I realized how easy the recipe is.

My version never got those lovely grill marks like the photo, or the lovely red cherry-swirl through the melted cheese. But then again I don’t have a food stylist on staff either.

Doesn’t matter because this is DG* as my friend Karen likes to say. (*Damn good!)

Pretty flexible too. Try it with different fruits and herbs – peaches, blueberries, basil, and mint come to mind. I’m tempted to add a jolt of minced jalapeno to the fruit next time (cilantro optional), making it more like a salsa.

Click on the photos to enlarge them and read the captions.

Grilled Camembert with Macerated Cherries and Rosemary
Recipe source: Cooking Light

INGREDIENTS:

• 1 1/2 cups pitted cherries, halved
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 (5-inch) wheel Camembert cheese (about 8 ounces), at room temperature
• Cooking spray
• Crackers

DIRECTIONS:

• Combine cherries, rosemary, sugar, salt, and pepper in a small saucepan over medium-high heat; cook 6 minutes or until cherries release their juices and juices are slightly thickened. Cool completely.
• Preheat grill to low.
• Coat grill rack and one side of cheese with cooking spray.
• Place cheese, coated side down, on grill rack; cook, covered, 5 minutes or until the rind is soft.
• Invert cheese onto a plate. Spoon cherry mixture over top. Serve with crackers.

What's your favorite simple summertime appetizer that looks fancier than it is? Tell us in the Comments. 

I love extending a last-minute invitation for a happy hour glass of wine to friends in the neighborhood. Karen from Hooked on Fish frequently gets the nod on delivery day. If we’re her last stop of the day, we’ll pour the first glass of the evening. It’s just a chat, a sip and a nibble, then off we go on our separate ways.

An understated but perfect moment deserves an equally chill snack – it’s often just a bowl of nuts or olives. But we’ve now discovered this delectable morsel, destined to become the new happy hour nosh at our house. The rustic looking cracker/biscotti/flatbread is not pretty at all, but man oh man, this salty, tangy, flavor-filled mouthful goes perfectly with a dry white wine. Crunchy from being double-baked, aromatic from toasted almonds, bursting with briny goodness from the olives. Perfect!

Salted Olive Crisps
Recipe source: My Paris Kitchen: Recipes and Stories, by David Lebovitz

INGREDIENTS:
 

• ½ cup (70g) all-purpose flour
• ½ cup (70g) whole wheat flour
• 1 tablespoon sugar
• 1 teaspoon herbes de Provence
• ½ teaspoon sea or kosher salt
• ½ teaspoon baking soda
• ½ teaspoon freshly ground black pepper
• 1 cup buttermilk
• 1/3 cup (45g) almonds, very coarsely chopped
• 1/3 cup (60g) oil cured olives, pits removed, packed and coarsely chopped (about 20 olives)

 
DIRECTIONS:

• Preheat the oven to 350°. Spray a 9” loaf pan with non-stick spray, or oil it lightly. Line the bottom with a piece of parchment paper.
• In a bowl, whisk together the flours, sugar, herbes de Provence, salt, baking soda, and pepper.
• Stir in the buttermilk, mix in the olives and nuts. Pour into the baking pan.
• Bake for 30 minutes, until it feels set in the center. Remove from oven and let cool for 5 minutes.
• Run a knife around the edges to loosen it, remove from the pan and set on a wire rack to cool.
• Decrease the oven temperature to 325°. Line two baking sheets with parchment paper.
• Holding the outside edges of the loaf firmly, to keep the edges from crumbling, slice the loaf as thinly as possible, aiming for ¼” thick slices. Lay the slices on the baking sheets.
• Bake for 30-35 minutes, flipping the slices after 15 minutes. Keep an eye on them during the last few minutes of cooking, you want them to be a deep golden brown, so they’ll crisp up when cooled.
• Cook’s Note: It took much longer for my slices to become crisp enough and golden-brown enough. I probably cut the slices too thick. Stick with it and allow the extra time if needed, but keep a close eye on the baking sheets to avoid burning.
• Remove from oven and cool completely on wire racks.
• Serve plain or with soft cheeses or spreads.
• The crisps can be stored for up to 1 week in an airtight container, although they will lose some of their crispness. 

I wasn’t planning to share this recipe with you quite so soon. There’s a bigger story coming, of which this is merely one part, a bite so to speak, and I thought I’d bundle it all together.

But you see, I like you too much. It would be wrong of me to keep these savory morsels away from you for even a moment longer.

So let’s get to it. Go ahead and read the recipe, peep the pictures, and play the slightly spicy tunes from Laneway + Manray.

Then immediately bake a batch of Corn-Jalapeño Muffins for yourself or your loved ones – Valentine’s Day is coming up, after all!

This tasty success story came to be through the delightful cross-pollination that seems to happen more and more frequently here at Entertain the Possibilities.

I’m working on another Cookbook Road Test post (coming soon to the Interwebz near you) featuring the Rick Bayless cookbook Fiesta at Rick’s. I tried several recipes including this one and ding-ding-ding we have a winner! I just couldn't wait to share this treat with you.

These are not sweet cookies, and they’re definitely not pretty cookies. In fact ‘cookie’ might be the wrong word altogether but neither Rick nor I came up with a better one. Shortbread comes close.

But enough about what it isn’t. This toothsome morsel IS a fantastic go-with for a glass of dry white wine. (Rick says they pair well with margaritas and I believe him. I happen to know they're also quite good with red wine, as rigorous quality control studies have been conducted. Only the best for my readers.) There’s texture and flavor and richness, all in 1-2 bites. Perfect for a cocktail party and very easy to prepare.

Recipe, pictures and music after the jump.

Do recipes ever jump off the page or the screen and grab you? They lie in wait to ambush me, waiting for a hungry or otherwise vulnerable moment to leap out yammering for my attention, “Make me! I’m soo delicious. Make me right now!”

Sometimes these “love at first sight” recipes are keepers, becoming tried and true stalwarts in your kitchen repertoire. Other times they provide a nice taste but nothing more. And at times they turn out fine but lead you to the conclusion that what you really wanted all along is something different entirely.

Today’s recipe, my children, falls in the latter category. Don’t worry, there’s a happy ending.

Lately my mother-in-law Ina has come to our house for dinner about once a week which is delightful as she’s excellent company and never fails to praise my cooking. For two reasons I've learned that I should have a snack ready on these evenings. #1- She’s always early, and #2- Lately I’m always late. I always mean to have my prep work done ahead of time so that dinner is just zip-zip-zip-done and on the table. But no, get comfortable, have a nibble, it’s going to be a while. (sips wine at a leisurely pace before checking the recipe once again)

These Pepperoni Pinwheels were a recent snack-time success story. The bold, savory flavors of pepperoni, smoked cheese and mustard wrapped in golden flaky pastry? Yep. I take this as a sign I should plan to be late with dinner more often. 

These fast and easy appetizer bites make a positive impression at any gathering. The orange-flavored goat cheese filling provides a nice alternative to the more common bacon-wrapped dates (among my most favorite apps ever!) They’re tasty in their own right, suitable for a vegetarian menu, and they look as though you slaved away in the kitchen – but nope, not too much!