Balsamic-Glazed Chicken and Watermelon Salad

I would love to say that I had the brilliant idea to combine watermelon with feta cheese. Unfortunately, I'm not that intuitive. I came across the watermelon salad recipe while surfing the food blogs I read. I upped the amount of shallots, because I like them, but you have to give credit where credit is due. I was skeptical at first, but, low and behold, it tastes delicious. I wish I had found this earlier in the summer, because its perfect for a summer party. I decided to add chicken to complete it as a full meal. The tanginess of the balsamic and lemon, go great with the sweetness of the honey and watermelon. This is definitely a repeat meal.

2 Cups Watermelon, seeded and diced
2 tbsp. minced shallots
1/2 cup Feta Cheese
Juice of 1 lemon
2 tbsp. chopped Fresh Mint, washed

2 Boneless, Skinless Chicken Breasts
1 tbsp. olive oil
Salt and Pepper to taste
1/4 cup honey
1/4 cup balsamic vinegar
Sprigs of Fresh Mint for Garnish

Combine watermelon, shallots, feta, lemon juice and mint in a bowl. Toss and refrigerate for at least 30 minutes.
Clean the chicken and remove any excess fat.
Heat the olive oil until the pan is really hot. 
Sprinkle salt and pepper on both sides of the chicken.
Drizzle honey and balsamic vinegar on both sides of the chicken.
Add the chicken to the pan, and saute on each side until internal temperature reaches 165 degrees, depending on the thickness of the breasts, a total of about 10-15 minutes.
Remove the chicken from the pan, and slice each breast lengthwise into about 4-5 strips.
To assemble the dish, use a slotted spoon to scoop out the salad onto a plate and top with the chicken strips. Serve.

Bacon-Wrapped Dates

I'll be the first to say it: These are not pretty. But they are delicious. The dates melt just a little bit, and their sugars mix with the bacon fat, which just reiterates the old adage: "Bacon makes everything better." Bacon wrapped dates are popular in tapas bars, which is where I first had them. They're served plain, or sometimes stuffed with almonds, garlic or cheese. I made these with blue cheese, and brushed them with a balsamic glaze, just to enhance the sweetness. I made these for a Memorial Day party with family and they where a hit.

1 bag pitted dates (I recommend Medjool dates, because they are bigger, but I used regular Dole dates)
1 lb. bacon
1 package blue chese
toothpicks
1/4 cup Balsamic Vinegar
3 tbsp. honey

Preheat oven to 450 degrees.
Slice each date lengthwise, but be careful not to cut all the way through.
Put a small portion of the cheese inside each date.
Cut each slice of bacon in half, and wrap one half around one date.
Put a toothpick through the bacon and date to keep everything together.
Stand up the dates in a row on a cookie sheet. 
Alternatively, if your careful, you can omit the toothpicks, and just place the bacon-wrapped dates seam-side down a cookie sheet.
Place the cookie sheet in the oven for 5 minutes
Mix together honey and vinegar.
Remove the dates from the oven and brush on the balsamic glaze.
Put back in the oven for an additional 5 minutes.
Remove from oven, and serve immediately.

Summer Berry Crumble

This couldn't be easier. It can be made with very little ingredients, and its even kid-friendly if you omit the rum.
Another whim recipe.

1 lb. Fresh Strawberries, hulled
1 lb. Fresh Raspberries
1 tbsp. lemon juice
1 box (12 oz.) Vanilla Wafer Cookies
2 cups white chocolate chips, melted, divided
2 oz. rum
1 tsp. vanilla extract

Preheat the oven to 350 degrees.
Mix the berries together in a bowl with the lemon juice.
Spread one layer of cookies in a 2 1/2 quart baking dish, until the bottom is covered.
Pour 1 cup of melted chocolate over the cookies.
Spread the berries and their liquid next.
Pour on the rum and vanilla extract.
Pour the remaining chocolate onto the berries.
Put the remaining cookies into a plastic bag, and crush with a rolling pin.
Spread the cookie crumbs onto the top of the dessert.
Bake for 35-40 minutes, until the top has set, and is golden brown.
Serve with whipped cream.

Salmon Wellington with Carrot Puree

I made this recipe this evening on a whim. I have weird whims.

Carrot Puree:
Ingredients
1/2 stick butter
1 tbsp. extra virgin olive oil
7 carrots, peeled and diced
1/2 small onion, diced
1 glove garlic
1/4 cup heavy cream
salt and pepper to taste

Melt the butter and the oil in a skillet over medium high heat.
Add the carrots, onion and garlic. Saute for about 10-15 minutes, until onions are translucent.
Add the contents of the skillet into a food processor. Add the 1/4 cup heavy cream and blend until smooth, adding salt and pepper to taste. Keep warm and set aside.

Wellington Ingredients
4 4oz. Salmon Filets, skin removed
salt and pepper to taste
1 egg, lightly beaten

Spread:
1/2 stick butter
1 pint baby bella mushrooms, cleaned and sliced
1/2 small onion, diced
2 cloves garlic
5 sun-dried tomatoes
salt and pepper to taste

Dough:
1 egg
1/4 cup water
2 cups all-purpose flour
1/2 tsp. salt
1 tbsp. garlic powder

Preparation
Preheat the oven 350 degrees.

Make the Dough:
Mix the water and egg together in a small bowl.
In a large bowl, combine flour and salt.
Make a well in the center of the micture and pour in the egg.
Mix well. If the mixture is too dry, then add a little water, until the dough is pliable.
Seperate the dough into four quarters.
Roll each quarter out with a rolling pin until elastic.
On a lightly floured surface, roll out the dough, and set aside.

Make the spread:
Melt the butter in a skillet over medium high heat.
Add the sliced mushrooms, onions, garlic and sun-dried tomatoes. Saute for about 10-15 minutes, until onions are translucent.
Add the contents of the skillet into a food processor and blend until smooth. Set aside.

ASSEMBLY:
Lay out each quarter of the dough on a lightly floured surface.
Spread the mushroom mixture onto the dough, leaving about 1 inch clear around the edges.
Sprinkle salt and pepper on both sides of the salmon.
Place the salmon in the middle of the mushrooms.
Use a pastry brush to spread the lightly beaten egg around the edges of the dough.
Wrap the dough around the salmon and seal. Repeat until all four salmon are wrapped.
Place the salmon wellingtons onto a lightly buttered dish and bake for 35-40 minutes.
When cooked, spoon a couple tablespoons of the puree onto a plate, and place one wellington in the center of the puree. Sprinkle with freshly ground pepper. Serve immediately.

Adirondack Red Wing Burger (from Rachael Ray)

I really like hamburgers. I mean I really, really like hamburgers. So I really pay attention when they are done well, and when they are done badly (like at my job's cafeteria). Rachael Ray also apparently likes hamburgers, and this recipe is one of her's. Its really tasty, and I wish I had come up with it myself. She called it her "Adirondack Red Wing Burger", because she's from upstate New York, and the elements of the burger are pretty much the ingredients for buffalo wings, but in burger form. If you want the original recipe, here it is. I made some changes, but its her recipe. That is my picture though. :)

Ingredients
    * 2 tablespoons EVOO – Extra Virgin Olive Oil, divided
    * 1 carrot, finely chopped
    * 1 rib celery with leafy tops, finely chopped
    * 1/4 cup finely chopped onion
    * 2 cloves garlic, finely chopped
    * 1 1/2 pounds ground turkey or chicken
    * 2 tablespoons finely chopped fresh dill
    * 1 teaspoon poultry seasoning
    * Salt and pepper
    * 2 tablespoons butter
    * 1/4 cup hot sauce
    * 1/2 cup blue cheese crumbles
    * 4 deli-sliced cheddar cheese
    * 4 sandwich-size English muffins, toasted
    * 1/4 head iceberg lettuce, shredded
    * 1/4 cup pickle relish

 Preparation

In a small skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add carrot, celery, onion and garlic, and cook until tender, about 5 minutes. Transfer to a bowl and let cool. Reserve the skillet.

Mix the turkey, dill and poultry seasoning into the vegetable mixture. Season with salt and pepper. Form into 4 patties.

In the reserved skillet, heat the remaining 1 tablespoon EVOO over medium heat. Add the patties and cook, turning once, until firm, about 12 minutes. Transfer to a plate. Add the butter to the skillet to melt, then stir in the hot sauce. Add the patties back to the skillet, turning to coat in the sauce. Top each with some of the blue cheese and a slice of cheddar. Tent with foil, turn off the heat and let stand until the cheese is melted.

Top each muffin bottom with some lettuce, a patty, some relish and a muffin top.


I didn't use any lettuce, relish or english muffins, because I don't like relish, and I didn't have any lettuce or english muffins, but they were still great. So good, that a couple days later, I made them again, this time with ground beef instead of turkey, and they were still delicious.

Panna Cotta

This is one of the more nerve-racking culinary experiences I've had. 

The concept of Panna Cotta is pretty basic. Its essentially a custard, similar to Flan, but without the caramel. 

The "fun" comes right before serving. Usually Panna Cotta is made in ramekins, and can be served in the ramekins. But, if you want to be authentic and/or fancy, you can remove the custard from the ramekins. How? Read on. I found this recipe at here, but the picture is all mine.

 

1 envelope of unflavored gelatin (approx. 2 teaspoons)
1/2 cup milk
2 1/2 cups heavy cream*
1/2 cup granulated sugar
1 vanilla bean or 2 teaspoons pure vanilla extract
1 cup fresh berries, gently washed, drained, and sweetened to taste**
6 sprigs fresh mint

*Half & half, buttermilk, whole milk, and/or sour cream may be substituted for part of the cream.

**Any assortment of fresh, seasonal fruit may be served with panna cotta, but berries are especially nice. To use other ripe, soft fruits, such as cherries, peaches or apricots, just remove the stones and peels as necessary and cut them into thin slices or bite-size pieces.

In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes.

In a large saucepan, combine heavy cream and sugar. Add vanilla extract or vanilla bean. If using a vanilla bean, slice the bean lengthwise and scrape out seeds into cream (add whole bean to cream for additional flavor). Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolved; remove from heat and remove vanilla bean pod. Add the softened gelatin mixture and whisk to completely dissolve the gelatin.

Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups. NOTE: Don't skip the straining step as it removes any bits of undissolved gelatin and insures a nice smooth dessert. Also, don't let the cream mixture cool before straining. If using a vanilla bean, lightly swirl the cream to distribute the seeds evenly. Refrigerate for at least 3 hours or overnight.

MY NOTE: 

This is where the stress came in for me. If the Panna Cotta hasn't fully set, and you unmold it, it will break apart and spread on the plate. Also, you only have one shot and unmolding, so make sure its set. I know the instructions say "Refrigerate for at least 3 hours", but I let it set overnight, just to be sure. I attempted to unmold one after 3 hours, but after I ran a knife along the edge, it still looked kind of soupy, and you only get one shot at this, so I waited.

To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly. Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl. Wipe the outside of the mold dry and place on individual chilled serving plate (topside down). Invert the custard onto the plate and carefully lift off ramekin (shake gently to release). Garnish with berries or fruit of your choice. I just spooned some rum-soaked cranberries over it, and it worked fine.

Makes 4 to 6 servings (depending on size of the custard cups).

Thai Filet with Sweet Potato French Fries

 Did you know that beef tenderloin (aka Filet Mignon) is actually pretty cheap? Its about $5 per serving here at my local supermarket, even though the same filet will cost you about 20 bucks in a restaurant. I should start raising cows. Anyways...

I used frozen sweet potato fries for this recipe. After I cooked them, while they were still hot, I tossed them in a bowl with the honey sauce. To avoid "raw food" contamination, if you do this step, up the amounts for the sauce, and set some aside expressly for this, so you don't toss the french fries in raw meat juices.

2 Beef Tenderloins (8 oz. each)
1/2 cup honey, melted so that it has the consistency of water, but not so its hot.
1/2 tbsp. garlic powder
1 tbsp. chile powder
1 tsp. pepper
1/2 tsp. salt
1 tbsp. unsalted butter

Clean the filets, and trim any excess fat.

Combine melted honey, garlic powder, chile powder, salt and pepper in a shallow bowl.
Place each filet into the mixture, coating both sides.
Heat a skillet on medium heat.
Melt the butter.
Place the filets in the skillet and cook until desired temperature.
Serve with french fries and green beans.

Peppercorn Pork Loin with Balsamic-Mustard Gravy

2 lb. Boneless Pork Tenderloin, cleaned
1/4 cup yellow mustard
1/2 cup to 1 cup fresh ground pepper
1 tbsp. basil
1 tsp. salt
1 tbsp. garlic

Balsamic-Mustard Gravy

Preheat the oven to 350 degrees.
Trim the tenderloin, and remove any unwanted pieces of fat.
Rub the mustard over all of the tenderloin, covering it.
Combine pepper, basil, salt and garlic in a shallow dish.
Roll the meat in the dry spices, until covered.
Place the tenderloin in a roasting pan in the middle of the oven.
Roast until the internal temperature is 160 degrees (about 45 minutes)
Remove the pork loin from the oven, and let it rest for about 5 minutes. (This lets the juices settle, and keeps the meat moist.)
Slice the loin on the diagonal, and plate.
Serve with root vegetables (I prefer carrots and potatoes) and gravy.
For presentation's sake, I put the gravy in a squeeze bottle, and add it to the plate that way, but spooning it over is just as effective. As long as it makes it to your stomach...

Balsamic-Mustard Gravy for a Roast

1/2 cup mustard
1/2 cup balsamic vinegar
1/4 cup honey
salt and pepper to taste
3 tbsp. flour

Combine vinegar, mustard, honey and salt and pepper in a sauce pan.
Bring to a simmer.

sift flour into sauce, slowly, while whisking. This may take two people (it does when I do it)
If you have any pan drippings handy, you could add them at this point, or not.

Bring the sauce back to a simmer.
Pour the sauce through a sieve to strain out the solid bits, and serve with any kind of roast meat. I prefer my Peppercorn Pork Loin, but that's just me.

NOTE: My wife, Chrissy, has a unique way of adding flour to sauces: she combines the flour with some water (usually the same amount of water, so its a roughly a 50/50 mix of flour to water). She whisks them together, and then pours the flour mixture through a sieve into the sauce, so only the flour water goes into the pan. I like her way, because with the traditional way, if you add the flour too fast, it clumps up in the sauce pan. Or at least it does when I do it.