Good Evening.
The purchases have probably been made for hot dogs and hamburgers on the grill, potato salad, Eskimo pies, watermelon, beer, and bug spray. The following menu is a departure from regular Fourth of July fare because that's what a food blogger is supposed to do. Labor Day will too shortly be here.
We ditch the onion dip out of a carton in favor of Roasted Red Pepper Spread.
4 red bell peppers
1 8 oz. package white button mushrooms, wiped clean with a bit of oil, and sliced
1/4 cup chopped white onion
2 garlic cloves, minced
Olive oil
1 cup grated Parmesan cheese, not the stuff from a plastic jar thing
1/2 cup seasoned bread crumbs
1/4 cup finely chopped walnuts
1 tbsp. finely chopped fresh basil
2 tbsp. lemon juice
Kosher salt and freshly ground pepper
Roast the peppers over a burner on a gas stove if you have one or under the broiler in your oven until blistered. Place the peppers in a plastic bag, seal, and let stand for 15 minutes. Peel the skins off and discard them with the seeds. Saute the sliced mushrooms and chopped onion in 2 tablespoons of olive oil for about 8 or 9 minutes. Add the garlic for the last minute or two. Remove from heat and set aside. Put the peppers in a food processor or blender and process until smooth. Add the mushroom mixture, a tablespoon of olive oil, the shredded Parmesan, breadcrumbs, walnut pieces, basil, lemon juice, and a good sprinkle of salt and pepper. Process until well-combined. Serve with assorted crackers, small party breads, or vegetables.
We also have pulled pork for a nice change. This one, Mango Bourbon Pork, has all kinds of flavor.
2 mangoes
1 4 pound pork shoulder roast
1 tbsp. freshly ground pepper
1 tsp. kosher salt
1 tsp. chili powder
1/4 cup balsamic vinegar
2 cups water
Another tsp. chili powder
2 tsp. honey
2 oz. bourbon
2 12 oz. bottles of your favorite barbecue sauce
Peel the mangoes and discard the pits. Chop the mangoes and set aside. Place the pork roast in a crock pot and season with salt, pepper, and chili powder. Pour in the vinegar and water. Cover and cook on low for 6 to 8 hours until the meat is very, very tender. When done, drain the meat and shred. A couple of forks or a pair of clean hands works well. While the pork is cooking, puree the chopped mangoes in a blender until smooth, then pour into a saucepan with the honey, the second teaspoon of chili powder, and bourbon. Bring to a simmer and cook, stirring frequently until the mixture has reduced, about ten minutes. Add the barbecue sauce and remove from the heat. Return the shredded pork to the crock pot and stir in the sauce. Cover and cook on high for an hour or more until the pork soaks up the sauce. Serve on toasted buns.
No potato chips or salad but we have another American favorite, Mac and Cheese, this time with a twist of tomato.
3 cups uncooked elbow macaroni
1 28 oz. can whole peeled tomatoes, drained and chopped
1 tsp. thyme
1 tsp. oregano
1 tsp. basil
Kosher salt and freshly ground pepper
1 1/2 cups grated sharp cheddar
1 1/2 cups shredded Mozzarella
3/4 cup grated Parmesan
1/4 cup crumbled Feta
1/4 cup cottage cheese or Ricotta
Cook the macaroni according to package directions and drain. Pour into a large casserole. In a large bowl, mix together the chopped tomatoes and seasonings and stir into the pasta with 1 cup of cheddar, 1 cup of Mozzarella, 1/2 cup of Parmesan, 1/4
cup Feta, and 1/4 cup cottage cheese or Ricotta. Mix all of this stuff up really well. Now sprinkle half a cup of cheddar, half a cup of Mozzarella, and a fourth of a cup of Parmesan on top and bake, uncovered, in a 350 degree oven for 20 to 25 minutes.
I would have this dish every day of the week. There's no such thing as too much pasta or too much cheese in my world.
My physician does not agree and my annual appointment is coming up shortly.
And for dessert, Apple Sundaes rather than apple cobbler or something on a stick.
6 tbsp. unsalted butter
6 Granny Smith apples, cored, peeled, and thinly sliced
1/4 cup plus 2 tbsp. granulated sugar
1/4 cup plus 2 tbsp. brown sugar
1/2 tsp. cinnamon
1/8 tsp. nutmeg
Kosher salt 1/2 cup water
2 pints vanilla ice cream
In a large skillet, melt the butter. Add the sliced apples and toss to coat. Add the sugars, cinnamon, and nutmeg, along with a sprinkle of salt. Saute over moderate heat, stirring frequently, until the apples are tender, maybe 15 minutes. Remove from heat. Place half the apples with the water in a blender and puree until smooth. Put this mixture in a bowl and freeze for half an hour. Soften the ice cream on the counter and place it in a large bowl. Fold in the cold apple puree and return to the freezer until firm. Before serving, warm up the sauteed apples that were not used in the ice cream. Scoop the ice cream into individual bowls and top with warm apples. Garnish with crisp bacon crumbles if you dare. Or whipped cream. Or both.
The beer is fine. Don't mess with it.
Best regards,
Elisabeth
Comments