Category Archives: Appetizers

Slow Cooked Pulled Pork Sliders

From Krisann:

This is a easy recipe that you can prepare in the morning and then let it cook all day in the crockpot.  When you get home from work, your house will smell wonderful and your dinner will be well on it way.  I served this with my Southwest Spicy Slaw recipe.  If you don’t have that much time and want to take a shortcut, use the bag of prepared slaw and just add the dressing from the Spicy Slaw recipe.

 

Ingredients:

  • 1 3lb boneless pork shoulder, skin and excess fat removed
  • 1 onion sliced (or chopped if you want to leave the onion in the sauce)
  • 1/2 cup low sodium chicken broth
  • 2 cups barbecue sauce
  • 2 TBLS mustard
  • 2 TBLS honey
  • 1 TBLS soy sause
  • salt and pepper

Trim pork of any excess fat.  Scatter onion over the bottom of crockpot and place pork on top.  Add remaining ingredients, cover and cook on low until very tender, about 8 hours.  Remove meat and let cool.

When cool enough to handle, pull meat into thin shreds, removing all fat and gristle.  Strain the liquid from the crockpot, this is to remove the onions.  Add the liquid back to the crockpot.  Return pulled pork to crockpot.  Add extra barbecue sauce if needed and let cook for an additional hour if desired.

Serve on buns with coleslaw.

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Crab Cake & Spicy Mustard Sauce w/ Tomato and Arugula Salad

From Krisann:

These crab cakes make a perfect meal or can be made smaller and served as an appealing appetizer.  Either way I think that you will really enjoy these.  I know that I did.

Ingredients:

  • 1/3 cup chopped red pepper
  • 2 TBLS mayonaise
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 – 1 tsp old bay seasoning
  • 2 green onions chopped
  • 1 large egg, lightly beaten
  • 1 large egg yolk, lightly beaten
  • 1 TBLS Dijon mustard
  • 1 1/3 cups panko (Japanese breadcrumbs) divided
  • 1 lb lump crabmeat, drained
  • 2 TBLS olive oil
  • 2 TBLS mayonaise
  • 2 TBLS reduced fat sour cream
  • 2 tsp chopped fresh parsley
  • 2 tsp dijon mustard
  • 1 tsp white wine vinegar
  • 1/8 tsp ground red pepper

Combine first 8 ingredients.  Add 1/3 cup panko and crab; toss gently.  Shape crab mixture into patties.  Place remaining panko in a shallow dish.  Gently dredge patties in panko.

Heat a large skillet over medium-high heat.  Add 1 TBLS oil to pan.  Add crab cakes to pan; cook 4 minutes on each side.  Remove from pan; keep warm.  Repeat procedure with remaining oil and crab cakes.

Combine 2 TBLS mayonnaise and remaining ingredients; serve with crab cakes.

Tomato and Arugula Salad:

Combine 2 TBLS white wine vinegar, 1 TBLS olive oil, 1/8 teaspoon salt, and 1 pint halved grape tomato in a medium bowl.  Add 4 cups arugula, and toss.  (toss salad just before serving so arugula doesn’t wilt).

Herbed Deviled Eggs

From Krisann:

I am a big fan of hard boiled eggs.  I especially like deviled eggs and usually use a traditional recipe.  Recently, I was looking for a new deviled egg recipe and found this one.  Wow, these little eggs have a lot of  flavor.  Try them  for your next gathering.

Ingredients:

  • 12 hard cooked eggs
  • 4 TBLS minced chives
  • 4 TBLS plain yogurt
  • 4 TBLS mayonnaise
  • 2 TBLS chopped fresh tarragon
  • 2 TBLS fresh parsley
  • 2 tsps chopped dill
  • 2 1/2 tsps dijon mustard
  • 2 1/2 tsps hot and sweet mustard
  • salt and pepper to taste

If mixture is too dry add more mayonnaise/mustard.  Cut eggs in half lengthwise; remove yolks and set whites aside.  In a small bowl, mash yolks.  Sir in remaining ingredients.  Pipe or stuff into egg whites.  Refrigerate until serving.

Elegant Tomato Soup

From Krisann:

This is a delicious tomato soup.  I have to give credit to my sister Kim for this one.   She served this soup with crostini in small bowls as an appetizer.  The presentation was beautiful!  I served it recently at an appetizer party that I hosted, it was well received.

Ingredients:

  • 1/4 cup extra virgin olive oil
  • medium onion, chopped
  • 2 28 ounce cans whole tomatoes
  • 1 TBLS brown sugar
  • 3 large slice of good sandwich bread (crust removed and torn into 1 inch pieces)
  • Chicken broth
  • 1/4 cup chives
  • Focaccia Rolls (or some other type of bread, you will make crostini’s to be served with the soup)
  • Pecorino Romano cheese (shredded)
Pesto Ingredients:
  • basil 1 bunch, about 2 cups(washed and dried)
  • 3 medium size cloves of garlic
  • 1/3 cup pine nuts or walnuts
  • 1/2 cup extra virgin olive oil
  • 1/2 cup grated parmesan-reggiano or romano cheese
  • 1/8 cup sugar
  • Salt and freshly ground pepper to taste.

Combine the basil in with the pine nuts, pulse a few times in a food processor.  (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil).  Add the garlic, pulse a few more times.  Slowly add the olive oil an a constant stream while the food processor is on.  Stop to scrape down the sides of the food processor with a rubber spatula.  Add the grated cheese and sugar and pulse again until blended.  Add the salt and pepper to taste.  This will make more pesto than you need for this recipe.  You can use the remaining pesto for something else or freeze it.

Heat oil, sauté onion and garlic until tender 5 to 10 minutes,  Add tomatoes and mash with a potato masher.  Stir in sugar and bread; bring to a boil.  Reduce heat to medium and cook until bread break down about 5 minutes.  Transfer half to food processor or blender and puree.  Add 1 TBLS oil and puree until smooth 2 to 3 minutes.  Repeat with remaining soup.  Stir in chic broth as much as you think you need (this will effect the consistency).  Add 1-2 TBLS pesto while cooking.

Preheat over to 400. Cut the focaccia rolls into sticks, place on a cookie sheet, spray with olive oil, sprinkle with salt and pepper and shredded pecorino romano cheese.  Cook for about 10 minutes or until golden brown.  Cool on a cooling rack.

Mix a couple of TBLS of pesto with olive oil (this will make a pesto oil).  Pour the pesto oil into a squeeze bottle.

Serve the soup, with a circular squirt of the pesto oil and a crostini.

Chinese Meatballs

From Rita:

If you love Chinese food, you will enjoy these tasty little bites which are perfect to bring to a party where they can be served at room temperature.  I like these meatballs served warmed/or hot, with toothpicks, and a bowl of WARM soy sauce for dipping.  These meatballs are simple to make.   All chinese food lovers~ ENJOY!

INGREDIENTS:

  • 1 pound ground turkey
  • 1 1/2 tsp. Chinese 5 spice
  • 1 Tbls. minced fresh ginger ( or 1 -1 1/2tsp. dried)
  • 1/4 cup minced scallions
  • 1 tsp.sesame oil
  • 2 Tbls. regular bread crumbs
  • 1 egg yolk only
  • Cup of soy sauce, for dipping

Mix all ingredients together.  Combine to make small meatballs – about the size of a quarter.  In a large fry pan, pour just enough canola oil to skim coat the bottom, or spray heavy fry pan with canola spray.  Heat over medium-high to cook meatballs.  Turn until brown on all sides.  After cooking, place on paper towels to absorb oil.  Serve with the warm soy sauce for dipping.  Also consider serving them with duck sauce and or hot mustard or blend the two for a little sweet and hot  taste.

LOBSTER SALAD

From a tiny BEACH kitchen: 

This wonderful lobster salad recipe comes from my Dad, John Hoss.  He serves it with crackers for an elegant appetizer.  Or simply tucks the lobster salad into a warm, toasted hot dog bun.  Hot or cold, lobster salad sandwiches are best served with Cape Cod potato chips.

I had the 2 beauties pictured above cooked at Brant Rock Fish Market.  I simply shucked the lobsters in my kitchen.  Yes, you can buy lobster meat already shucked – just bring your wallet – it costs a fortune!   Shucking a lobster  is really not all that hard.  However, I’ve been doing it all my life and so am probably biased.

For you virgin shuckers out there, simply follow the pictures below.

~ Sheryl

INGREDIENTS:

  • 2 “chic” lobsters (weighing 1 pound each)
  • 1 TBSP Hellman mayonnaise
  • salt and pepper
  • Flatbread crackers or 2 hot dog buns

Shuck lobsters.  Dice into bite size pieces.  Combine with mayo.  Use just enough mayo to hold it all together.  You don’t want the lobster meat dripping with mayo.  Add fresh cracked pepper and salt.  Serve warm or chilled.  As Barefoot Contessa says, “How easy is THAT?”

Whole Cooked Lobster:

Getting the sweet lobster meat onto your fork may seem like a daunting challenge to some. There are 2 solutions to this; you can buy already shucked fresh lobster meat, or once you have cooked your lobster you can follow these simple steps:

Claws: Remove the lobster claws by twisting them from the body. Using a nutcracker, seafood shell cracker or pliers, crack the shells of the claws, and pull out the meat. Don’t forget to push the meat from the knuckles – some feel this is the sweetest part of the lobster.

Tail: Arch the back of the lobster until it cracks or twist the tail to separate it from the lobster’s body. Break off the tail flippers, insert a fork, and push the tail meat out in one large piece. Peel back the thin piece covering the tail and remove the anal cord.

Body: Unhinge the back shell from the lobster’s body. You’ll see a green area (called the “tomalley”) that is considered a delicacy by some, and the coral-colored “roe” which is also edible.

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Crack the lobster’s body by pulling it apart sideways. Lobster meat can be found in the four pockets where the larger legs attach. There is also a small bit of meat in each of the walking legs.

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Chili- for the BIG GAME!



 From Natalie:
Bill had made a plans to have his buddy, Matt, over to watch the “big game”,  The AFC Conference,  The New England Patriots verses the Baltimore Ravens.  He asked if I would make my chili and he would add snacks and pizza to the menu.  This is my version, a little different than most chili’s.  I really like garbonzo beans better than the traditional kidney beans, so that is how this one is made.  This chili is really not difficult to make but the longer it simmers the better.

Ingredients:

  • 1 and 1/2 pounds of lean ground beef
  • 1 can garbonzo beans (also called ceci beans or chick peas)
  • 8 oz. of salsa (I like Newman’s Own-Mild, but others will work fine, including fresh salsa)
  • 1 can of tomato sauce (if you don’t have any salsa, you can use 2 cans of tomato sauce)
  •  1/2 tsp. Ground Cumin
  • 1/2 tsp. Ground Coriander
  • 1/2 tsp. Crushed Red Pepper
  • Garlic Powder
  • Sour cream and shredded cheese, if desired

Brown the beef in a pot with garlic powder.  Drain off the fat.  Add the sauce, beans and salsa.  Sprinkle in the cumin, coriander, red pepper and more garlic powder.  The measurements of the spices are approximate, add more or less according to your own personal taste.   Let simmer on medium heat.

Serve with a dollop of sour cream and some shredded cheese.  Enjoy!

The chili was a success as was our team! Go Pats!

Rita’s “Mock” Caesar dressing

From Rita:

This is one of the best dressings I make ~ and I love a really good Caesar salad .  I have shared this recipe with many friends with nothing but rave reviews from everyone that has stepped up and made it!

Be sure not to omit any of the ingredients because you may have not used them before (like the anchovy paste).  It is essential to stay with the ingredients I have given you to make it the best it can be!!  Serves 6.

INGREDIENTS:

  • 2 teaspoons anchovy paste
  • 1/3 cup low fat mayo ( I used Hellman’s made with olive oil)
  • 3 Tablespoons white wine vinegar
  • 4 teaspoons Dijon mustard
  • 2 cloves fresh garlic, minced very fine
  • 1/2 teaspoon freshly ground pepper
  • 2 Tablespoons freshly grated parmesan cheese
  • canned anchovies,  (I like the rolled anchovy with a caper in the center) optional
  • croutons, optional
  • 2-3 romaine hearts, rinsed and chopped into bite size pieces.  (Note: Spin very dry.  No one should be without a salad spinner if you are a salad lover)

Simply place all ingredients into a mini electric chopper.   Chop on high one minute.  Viola!   Use dressing sparingly.

Any Veggie QUICHE’

From Rita:

I have always loved quiche.  As many of you know, quiche can be very high in calories but does not need to be.  I made this one off the cuff with no particular recipe by choosing various foods I thought would work well together and be healthy and tasty.  The best part about quiche… it’s  simple to make.  This can be served for breakfast with a slice of toasted whole grain bread, for lunch with a side salad, or for dinner with a bunch of assorted veggies.  I love lots of different roasted veggies with mine no matter what time of the day it is.   You decide, after all it is your plate.  Be sure to make it beautiful to maximize the eating experience!  I do that by adding lots of color to my plate.  Make one and see for yourself.

INGREDIENTS:

  • 3 large eggs, lightly beaten
  • 1 -16 ounce curd of light or fat free cottage cheese ….a better brand like Hood is richer and less watery)
  • 3 cups organic baby kale, chopped well…or use baby spinach or chopped broccoli or another vegetable that you prefer
  • 1/4-1/2 cup full fat feta cheese, crumbled…or your favorite.  The amount here depends on how cheesy you’d like the quiche’..I used 1/4 cup
  • 1 Tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon granulated garlic powder
  • 1 vine ripe or plum tomato, thinly sliced

Pre-heat the oven to 375′.   Spray a 10″ across pie plate really well.  That means to spray the sides so not to have any sticking and or difficulty removing it when finished.   Mix all ingredients in a large bowl.  Transfer to pie plate.  Shake the pie plate to level off the ingredients or use a rubber spatula.  Arrange the tomato slices on top.  You could make a flower out of the tomatoes or just scatter them as I did.  Bake for  approximately 1 hour or until set/cooked in the middle.  Press on the center and it should bounce back easily.  Remember it will continue to cook a bit after it is removed from the oven.

Simple, Yummy ~ PASTA FAGIOLI

From Rita:

As most of you know I am a bean lover and eat them whenever I can as my source of protein and also because they keep satisfied for long periods of time.  This soup has a much different flavor than the Italian bean soup I have posted earlier.  I actually saw the recipe in a food magazine but adjusted it a bit to make it more flavorful.  It worked out beautifully and with winter on its way, this is definitely a comfort soup!   Please note:  If you are not a bean eater, because of the texture, simply, puree the beans in a little broth until very smooth and add to recipe.

INGREDIENTS:

  • 1 Tbsp. olive oil
  • 1 medium onion, minced
  • 1 clove garlic, finely minced
  • 3 cups chicken broth
  • 3 cups beef broth
  • 1 1/2 cups small pasta( tiny bow ties)
  • 2  15oz. can cannellini beans, rinsed
  •  1  14.5 oz. can petite diced tomatoes in juice
  • 1/2 cup chopped fresh flat leaf parsley
  • 1/4 cup freshly grated parmesan cheese

Heat oil in large saucepan over medium-high heat.  Add onion and cook until it begins to soften.  Add garlic and cook about 1 minute.  Add broth and pasta and bring to a boil.  Reduce heat and simmer till pasta is tender.  Stir in the beans and tomatoes and cook until heated through.  Remove from heat and stir in parsley.  Serve topped with parmesan.

Italian White Bean Soup

From Rita:

White beans have become one of my favorite foods.  They can make great dips, soups, and salad toppings.  They are a great source of clean protein and because of their fiber content beans are known to sustain us for long periods of time without feeling hungry.  The are nutrient rich as are many beans (excluding baked beans.. . too high in sugar).

Maybe it is time for you  to give beans a place on your menus at home ?  You can use the canned varieties or buy dry in bags and soak in plenty of cold water overnight.. changing the water at least once in the process.

  • 3 tablespoons olive oil
  • 6 medium cloves “fresh” garlic
  • 3  19 oz. cans white cannellini  beans rinsed and drained well
  • 6 cups chicken broth
  • 6 “plum” tomatoes roughly chopped ( about quarter size)
  • 3/4 cup “fresh” basil leaves chopped
  • 1/2 cup freshly grated Romano cheese
Place a soup pot over medium heat and pour in the oil.  Let it warm up and put in the garlic. Stay at the stove and move the garlic around the pan until you smell it’s aromas.  This will not take more than 1 minute.  Then put in the beans and the broth.
Immediately take out 3 cups and put into your food processor or blender and puree’ until smooth and put directly back into the soup pot.  Stir well, bring to a boil, and drop to a simmer.
Set the timer for 5 minutes and put in the tomatoes and basil.  DO NOT change the heat.  Continue to simmer for another 5 minutes.
Do not cook too long as you do not want the tomatoes to break down, but to soften only.  The finished soup has great texture and superb flavor.  Be sure to top it with some freshly grated Romano or Parmesan, whichever you prefer.  I use Romano to provide all the flavor one would need.    MANGIA!

CLAMS CASINO RECIPE

From a tiny BEACH kitchen:

Clams casino became a favorite of mine when my brother Billy would dig clams on Martha’s Vineyard.  Billy would come back to the house with a pail full of cherrystones.  We would spend “some time” at the kitchen counter shucking these open.   I always passed the hardest ones over to Billy to open. Sometimes you just have to let the calms “rest” and forget you are nearby.

Note to Non-Shuckers:  Read below to find out the easiest way to open the clams without worrying about cutting your hand off during the process.

Once you get the hang of opening the clams, it becomes a competitive part of making the dish, and making some fun memories too.  ~Sheryl

INGREDIENTS:

  • 18 Medium sized cherrystone or littleneck clams
  • 2 TBSP unlsalted butter
  • 3 Strips center-cut bacon, each sliced into 6 pieces (18 total)
  • 3 TBSP finely diced red pepper
  • 3 garlic cloves, finely minced
  • 1/3 cup plain breadcrumbs
  • 1 TBSP finely grated Parmesan
  • pinch of salt
  • freshly ground pepper
  • 2 TBSP chopped fresh parsley
  • lemon wedges
  • Rock salt (or Kosher salt)

Heat butter in a skillet over medium heat.  Add bacon and saute until cooked but not quite crisp.  Transfer bacon pieces to paper towel.  Reserve butter in pan and add red pepper and saute 2 minutes.  Add garlic and saute 1 minute more.

Turn off heat and stir in breadcrumbs, Parmesan, pinch of salt and pepper.   Reserve until needed.

For those of you who do not know how to “shuck” a clam, I will give you the easy way out :

Add about 2 inches of water to a pot.  Bring to rapid boil.  Add clams and cover.  Cook for 2 minutes.  Pull out open clams.  Cover and cook another minute.  Pull out open clams.  Repeat until all clams are opened.  It’s CRITICAL to remove the clams as soon as they open.  Allow clams to cool until they can be handled.  Twist and pull the clamshells apart and remove the clam.  Place the clam back into the deeper of the two shell halves.

Spread the rock salt in a baking dish.  Set the clams on top of the salt and press down slightly.  This will keep the clams from moving and spilling out their contents.

Spoon the breadcrumb mixture evenly over the top of each clamshell.

Top with a piece of bacon.

Broil on high until tops are crisp and brown ( 4- 6 minutes).

Sprinkle on fresh parsley and serve while hot with lemon wedges.

Pumpkin Soup

From Krisann:

Nothing tastes more like fall than this delicious pumpkin soup.  I inherited this recipe, as I do many of my recipes, from my mother.  We usually enjoy this soup as part of our Thanksgiving dinner.

The recipe is finished with heavy cream, however, I just made it as part of our Beachpeach Celebration Dinner and omitted the heavy cream and the calories.  I have had this soup prepared both ways and I think I will make it without the cream from now on.

Ingredients:

  • 4 oz uncooked bacon diced
  • 3/4 cup salted butter
  • 1/2 large white onion finely chopped
  • 2 Red Delicious apples diced with the peel on
  • 1 med carrots coursely chopped
  • 3 lbs pumpkin
  • 1/2 tsp cayenne pepper
  • 1 tsp cinnamon
  • 1/2 teaspoon nutmeg
  • 1 1/2 cups flour
  • 3 qts chicken broth
  • 1 cup Marsala wine
  • 2 tsp salt
  • 1/2 cup brown sugar
  • 1 qt heavy cream (this is optional)

In a large stock pot (dutch oven) saute bacon until brown.

Add the butter and melt completely, add the onions and apples and saute until translucent.

Add the carrots and saute on low-med heat for 5 min.

Add cayenne pepper, cinnamon, nutmeg and flour.  Cook over low heat 4-8 minutes stirring continuously.

Add chicken broth, Marsala wine and pumpkin. Cook over med high for 10 minutes.

Add salt and brown sugar and simmer for 10 minutes.

If you choose to add cream, simply add it just before you are about ready to serve the soup.    Enjoy!!

WARM FIGS ~ Goat cheese & Proscuitto ~ Appetizer

From a tiny BEACH kitchen:

I never fully appreciated the fig.  Then, I tasted this yummy appetizer at my Aunt Madeline’s home one summer night.    Simply “a party in your mouth”….. ! These figs are served warm.

INGREDIENTS:

  • Fresh Figs, quartered
  • Goat Cheese or Blue Cheese
  • Slices of Procuitto
  • Balsamic glaze

Cut the stem off the fig.  Cut the figs in 4ths.   Cut a piece of prosciutto in half.  Smear with goat cheese or blue cheese.  Lay fig on top.  Roll proscuitto around fig.  Place in a small casserole dish.  Drizzle with balsamic glaze.  Put under hot broiler until somewhat crispy. 5 to 6 minutes.   Cool slightly before serving with toothpicks. NOTE:  More balsamic glaze can be added prior to serving.   ~ Sheryl

 

 

 

 

 

 

 

Caprese Appetizer

From Natalie:

With beautiful garden tomatoes now available at all the local farms in the area, I have been adding them to everything.  This is a simple recipe, but one of my favorites! Add to a buffet table or serve as a first course of a nice dinner.

Ingredients:

  • Garden fresh tomatoes, I used cherry tomatoes
  • Cucumber
  • Buffalo mozzarella
  • Fresh Basil (I grow it in a pot on my deck)
  • Jane’s Crazy Salt
  • Balsamic Glaze

Slice the cucumbers about 1/8 inch thick.  Slice mozzarella about the same thickness and put on top of the cucumber.  Slice tomatoes also and put on top of the cheese.  Add a leaf of basil (or a piece of a leaf if they are large), in between the cheese and tomato.  Sprinkle with Crazy Salt.  Drizzle Balsamic Glaze over the top.  If you don’t have the glaze, a drizzle of olive oil would be a nice alternative. This is easy, fresh and delicious and makes a beautiful presentation to any table.  Enjoy!

Chicken Liver Pate

From Krisann:

First let me say that I am a big fan of chicken livers.  As a child, I was introduced to chicken livers  by my father.   He would simply season them and saute, then we would enjoy.  I had never made pate before and was wanting to experiment.  I was amazed at how easy this was to make.  I brought this to a dinner party and most people did enjoy it, much to my surprise my husband John really enjoyed the pate and he is not a big fan of chicken livers.  I served the pate with toasted french bread slices, capers, chopped hard boiled eggs, and finely chopped shallots.

 

Ingredients:

  • 1 lb  chicken livers
  • 1/2 stick butter
  • 2 large onions, sliced thinly (I use vidalia)
  • 1 tsp  thyme (I like to use fresh)
  • 1/2 tsp ground black pepper
  • 1 tsp salt
  • 1/4 cup cognac
  • Loaf french bread

Sautee the onions in the butter, until soft.  Add the livers and spices and cook for 8 minutes.  Add the cognac. Simmer for another minute.  Put all ingredients in food processor, or blender until creamy.  Place in serving dish and chill.  Slice french bread into thin slices and spray with olive oil, sprinkle with salt and pepper and bake in oven until toasted.

 

Mixed Grille Dinner

From Rita:

An evening of mixed grill has been a long time favorite of mine.  Although I am trying to eat more vegetarian these days, every once in a while I break out and enjoy a taste of all these lovely things at one sitting.  To have guests to enjoy this with makes it special.   This was my evening dinner party and we all had fun tasting all the different flavors.

The key to enjoying this meal is to have bites of all the offerings so you are not stuffed and have had a fun time enjoying all the flavors. There you have it…. A complete meal with each item complimenting the next.  A great time was had by all and why not?

THE MEAT SOURCES:

1. I opted for apple chicken sausage and oven roasted them at 375 degrees on a cookie sheet lined with non-stick foil until they were browned beautifully.  I accompanied them with jarred sliced hot cherry peppers.  A super combination that you need to taste to believe.

2. In the same oven on another cookie sheet lined with non-stick foil I roasted the chicken drumsticks.  They were seasoned with salt, pepper,  garlic powder, oregano and fresh lemon juice.

3.  Petite filets of sirloin was the real meat lovers part of the mixed grill.  Rubbed with olive oil and seasoned simply with a little salt and pepper and grilled to perfection.

THE SIDES:

BAKED SWEET POTATO FRIES

I scrubbed these sweet potatoes really clean.  Leaving the skins on, I sliced them into a french fry size, placed them in a bowl and drizzled them with olive oil.  The spices were salt, pepper and garlic powder.  Place them on a non-stick foil lined baking sheet in a 400 degree oven, turning them periodically for approximately 35 minutes.

BABY ORGANIC KALE:

You can find this in some markets.  The brand is Olivia’s and I find her organics are always fresh and wonderful.  Simply wash and pick through them for any that may be yellowing. I spin them till they are dry leaving only traces of water.  Place a fry pan over med-high heat and add a little olive oil and as much garlic as you feel you would like.  I used jarred garlic as the taste is sweeter and not to strong as to not over power the baby kale’s flavor.  Stir fry till wilted which happens very quickly so this should be done at the very last minute before dinner is served.

THE APPETIZER:

First a healthy appetizer of sliced cucumber with a dollop of roasted red pepper hummus and topped with a drizzle of extra virgin olive oil, salt and fresh cracked pepper.

THE SALAD:

 Next  is a very simple salad made with sliced garden tomatoes, crumbled feta, fresh basil leaves from the plant outside my door (makes a world of difference) and a few Kalamata olives.  I always dress this salad with extra virgin olive oil and balsamic vinegar.

Evening Dinner & Sail on WHISPER

The traditional farewell (or toast) of a Mariner is wishing a friend  “fair winds and following seas.”  

Last weekend, we had the blessing of being all together for a sunset dinner sail on the Whisper.  The wind was fair, the seas were calm and the food was just delicious. 

Thank you Captain Dave Rubbo and all your mates for yet another memorable evening sailing under a summer sky.   And love to my dear friends for a fun birthday celebration filled with wonderful foodie treats, laughter and really, really, good wine!~ Sheryl

Beachpeach Gals

Menu for an evening sail…

 “Keep the moon on the right”!

TSATSIKI (Greek Yogurt Dip)

From Rita:

This delicious Greek dip is wonderfully flavored and has multiple uses.  Serve with red, yellow or orange pepper strips, sliced cucumbers, carrot, celery sticks, and grape tomatoes to create a veggie platter with the dip as its centerpiece.  It is also great with slices of toasted French baguette, toasted pita pockets or as a veggie sandwich topping.  Greeks will eat it with most anything including roasted or grilled chicken, lamb, and pork. 

It is usually the topping for the famous Greek sandwiches called yiros.  It is not uncommon to see Greeks munching away on a yiro while strolling down the streets of their beautiful country.  In the US, these sandwiches are referrred to as Giros.  In Greece, they are known as YIROS.  Once you have a giro, you’ll NEVER  forget the experience.

INGREDIENTS:

  • 1 cucumber cleaned, seeded and grated.  It must be squeezed really dry to remove all the liquid.  This can only be done well be using many paper towels.  I used English Cucumber as they are almost seed free and speeds up the process.
  • 1 quart  plain Greek yogurt ( I use fat free)
  • Juice of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 1 level tablespoon dried oregano ( rubbed together in the palms of your hands to allow the flavor to explode).  Remember dried herbs are exactly that DRIED LEAVES.  Fresh chopped mint is an option here as well.
  • 2 cloves garlic finely minced
  • Salt to taste

Place all ingredients in a bowl except the salt.  Mix well and add the salt slowly and begin tasting.  It does not need much so be careful not to overdo.  Remember once salt is in the recipe-  there is no taking it out.

 

Tossed Salad with White Beans and Tuna

From Rita:

I believe that many of us on these hot summer nights would love to have a refreshing salad that can be made into a meal.  It is key that the salad ingredients all jive.   By that I mean that they compliment each other.  I have made this salad so many times through the years I thought would share it with all of you.  It travels well in a cooler in a seal tight container and needs the lightest of dressing to bring it all together.

Ingredients:

  •  Mix of  a bit of Romaine, Iceberg, red cabbage ( whatever was left in the fridge or you could easily use a package of mixed greens from the market.)
  • chopped celery
  • chopped cucumber
  • chopped red pepper
  • sliced red onion
  • 1 can cannellini beans rinsed and drained really well
  • 1 can solid white tuna/or chunk light  whatever your preference
  • extra virgin olive oil
  • red wine vinegar
Layer all ingredients on a flat platter allowing each of them to be seen.  You may make this as large or as small a salad as you would like.  The top two layers are the cannellini beans and tuna.  You may also include shredded carrot and grape tomatoes if you like adding more colors and more flavors. Because of my Greek heritage I have added a bit of crumbled feta and a few chopped pitted Kalamata olives periodically and it is my favorite way to eat it.   This can be made ahead of time for dinner and wrapped tightly with saran wrap to keep it fresh.  Yummy and filling.  Give it a try!

BAKED STUFFED CLAMS

From a tiny BEACH kitchen:

Ok, so I didnt actually “make” these particular baked stuffed clams.  But I did “serve” them.  I have made “stuffies” in the past after digging up quahogs.  In fact, we’ve even had an entire dinner party based around clams.  Not on this night though…. 

I did, however, make the mason jar mojitos you see pictured on the side up there.  

O.M.G. 

Well, maybe… 

I made the first mojito batch and Krisann made the second mojito batch  and I just can’t remember which batch these particular drinks came from!  I do know the mint was stolen from Rita’s mint patch while she was sailing on the Whisper.  

See our mojito recipe for these yummy treasures!

https://beachpeach.wordpress.com/2011/05/27/refreshing-mojito/

The “stuffies” came from Brant Rock Fish Market- the famous fish store I keep telling you about- they come frozen and heat up anytime you, me, us need an easy appetizer.  I just wanted to give Hank and his crew of fishmongers a shout out. 

Go visit. 

Hank has been gutting fish there for a zillion years.  Tell him we sent you! 

~Sheryl

Spicy Guacamole



From Krisann:

I started making this guacamole recipe after a trip to a mexican restaurant in New York City.  The guacamole was made to order tableside.  I have added some additional ingredients to this zesty guacamole.  Important note: to keep the guacamole from turning brown add the avocado pits to the finished product.  Remember to remove before you serve.

Ingredients:

  • 4-5 ripe avocados (halved, remove pit)
  • small container of grape tomatoes (halved or quartered)
  • 1 -2  limes (juice only)
  • 1/4 cup jalapeno (chopped)
  • 1 onion chopped (vadelia or red onion)
  • bunch of fresh cilantro (washed and chopped)
  • Chili Pepper herb (to taste)
  • garlic powder (to taste)
  • salt and pepper (to taste)

In a large bowl add the avocado and mash with a potato masher.  Add the remaining ingredients.  Please remember this recipe is only a guideline.  Experiment with it and make it the way that you enjoy it!!

Don’t forget to add your pits to the guacamole to keep it from turning brown.  Serve with chips and enjoy with a refreshing margarita.

Greek Lentil Salad

From Krisann:

This lentil salad is a staple in my refridgerator.  Sometimes, I have it with my meal in place of a starch.  Often times, I have it alone as lunch.  Either way, I think it is very yummy.  This can also be served with crostini or toasts as an appetizer.  One note, it does not look as pretty on the second day, but it tastes just as good.  If you are making this to bring to a party, don’t make it too much in advance.

Ingredients:

  • 1 Pkg Trader Joe Lentils (these are found in the refridgerator section.  You can also use can lentils, but I like these ones better)
  • Grape tomatoes (cut in half)
  • 1/4 cup Scallions or red onion, chopped (red onions add nice color to this salad, but sometimes they are too strong, that is why I sometimes use scallions)
  • 1/2 English Seedless Cucumber (cut into small wedges)
  • 1/2 – 3/4 cup Feta Cheese (I am very picky when it comes to feta cheese and will only use feta purchased from the greek international store in Brockton, MA called “Dondi” feta)
  • juice of 1 lemon 
  • 1/8 – 1/4 cup Olive oil
  • Garlic powder to taste
  • Salt and pepper to taste

Mix all ingredients in a large bowl.

Greek Village Salad (HOREEYATIKO SALATA)


From Peaches:

I had this beautiful salad in Greece while climbing to the Acropolis in one of the many cafes on the  side of a  mountain.  The area is fondly known as the PLAKA, which means “fun” in Greek, and they are not kidding!  Many Greeks go there to celebrate special times or just for a bite.  I go where the Greeks go- as they know where the best foods are to be found.  Nobody is ever disappointed at a Greek cafe.  They compete with one another to MAKE THE BEST OF EVERYTHING!!

If you are making this at home, it is important to try to buy Imported Greek Feta as the cheese makes all the difference in the world.   I have brought this to many dinner parties and everyone has enjoyed it as much as I have.  I hope you do too.  KALI  ORAXI EVERYONE!!

Note:  The ingredients are simple but it is important to select the best veggies wherever you shop.  For instance not just any tomato will do.  Of course right out of your garden tomatoes are the best but we are not there yet. Vine ripe tomatoes work perfectly as do the long English seedless cucumbers.

Ingredients ( Serves 6):

  • 4-5 vine ripe tomatoes cut into chunks (nice ripe ones)
  •  1 English Cucumber, unpeeled, cut in half lengthwise and sliced crosswise
  • 1/2 large red onion thinly sliced
  • 1 medium green pepper very thinly sliced
  • 1/4 cup capers rinsed and drained well
  • about 24 pitted Kalamata olives left whole
  • 1/2 pound really good imported Feta sliced into 3 1/2 inch slabs

Layer all ingredients and top with slabs of Feta.  Dress the salad with a mixture of EXTRA virgin olive oil and red wine vinegar.  Sprinkle lightly with oregano, salt and freshly ground pepper.


Portabella Mushrooms

From Krisann:

This portabella mushroom recipe is super easy and very delicious.

Ingredients:

  • Portabella Mushroom Caps
  • Fat Free Balsamic Dressing
  • Gorgonzola Cheese (crumbled)
  • Balsamic glaze

Wash mushroom caps and pat dry.  Place the mushrooms in a ziplock bag and add the balsamic dressing (I have not provided any amounts in the ingredients because it depends on how many you are making).  Marinate in the refrigerator (couple of hours at least, the longer the better).  Heat grill to medium hot and spray with nonstick spray.  Place mushrooms on the grill and flip to cook on both sides cook approximately 10 -15 minutes or until cooked.  Turn the mushrooms over so that the stems are facing up and sprinkle with gorgonzola cheese.  Let cook until the cheese is melted.  This can be done on the grill.

In my picture, I grilled the mushrooms and then placed them on a cookie sheet because I was taking them to a dinner party and did not have use of a grill.  I finished them in an oven.  Once the mushrooms are done drizzle with the balsamic glaze.  Enjoy!!

LOVELY ORZO SALAD WITH SPICY BUTTERMILK DRESSING RECIPE

From a tiny BEACH kitchen:

This salad is made with orzo,  a type of pasta shaped like a grain of rice, and is kicked up a notch with a touch of chili powder and fresh lime juice.  You can use it as a side dish but it is substantial enough to call dinner.  A cut up avocado served on the side rounds out the meal.  Meant to impress.    Bring to a party and listen to the Ooohs and Ahhhhs. 

Ingredients:

      • 1 cup uncooked orzo
      • 1 cup frozen, whole-kernel corn, thawed and drained
      • 12 cherry or 24 grape tomatoes, quartered
      • 3 green onions, sliced
      • 1 (15 oz. ) can black beans, rinced and drained
    • Dressing:
      • 1/4 cup low-fat buttermilk
      • 3 tablespoons chopped fresh cilantro
      • 3 tablespoons fresh lime juice
      • 2 tablespoons light sour cream
      • 2 tablespoons light mayonaise
      • 1 teaspoon chili powder
      • 1/2 teaspoon sea salt
      • 1/4 teaspoon cracked black pepper
      • 1/4 teaspoon ground red pepper
      • 2 cloves minced garlic
    • Optional:
      • 1 avocado, (diced to serve alongside orzo)

Cook orzo according to package directions (Do not add salt).  Rinse orzo. Drain well.

Combine orzo, tomatoes, corn, green onions and black beans in a large bowl.  Toss.

Whisk remaining ingredients in small bowl to make the dressing.  However, do not include the avocado.   Pour the dressing over orzo, corn, tomatoes, green onions in the large bowl .

Chop cilantro.  Add 2 TBSP to large bowl.  Reserve a tablespoon to sprinkle on top of individual plates.

Dice Avocado to serve alongside the orzo salad.

Note:   Can you see the slices made into the avocado pictured below?  Just a few slices in each direction with a sharp knife makes it simple to scoop out the squares of the avocado with a spoon. 

I have heard chefs say to chill your salad plates before serving.  Who can remember? 

Let me know if you added any other types of vegetables to the orzo and how you liked it? ~Sheryl 

Adapted from Cooking Light, May 2011

 

CROSTINI w/Goat Cheese~Tomato ~Basil & Balsamic Glaze RECIPE

From a tiny BEACH kitchen…

I needed a quick and easy appetizer to bring to Easter dinner.   Krisann deserves the credit for this recipe. The bread and basil are super fresh.  The goat cheese is pricey but makes a big difference in taste and is easy to spread on the baked bread.  Just delicious!  The basil and balsamic glaze are sprinkled on top.  The plate looks amazing without a lot of effort.   Which was a good thing- this Easter morning it was 55 degrees on our porch! Yeah summer! There were kids playing on the beach with dogs and easter baskets in tow.

 Ingredients:

  • French Bagette, sliced thin
  • Fresh basil
  • Cherry Tomatoes, halved
  • Herb Goat Cheese
  • Balsamic Glaze
  • Olive Oil Spray
  • Salt and Pepper

Heat oven to 375 degrees.  Put sliced bread on cookie sheet.  Spray with Olive oil,  sprinkle with salt and fresh ground pepper.  Bake 5 minutes.  Use tongs and flip bread slices.  Bake 3 more minutes.  Meanwhile cut tomatoes in half and sliver the basil.

Spread each cooked bagette with goat cheese.  Top with half a cherry tomato.  Sprinkle sliced fresh basil over the tomatoes.- Do NOT used dried basil.  It won’t taste or look the same.  Then simply drizzle a small amount of balsamic glaze over the top.  Serve on a long platter with fresh basil tucked in a corner ~  The presentation is beautiful.  ~ ENJOY!

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