Kai's "Old-Fashioned" Recipe Thread

TURKEY BURGERS


1¾ pounds ground turkey

1½ teaspoons toasted sesame oil

6 cloves garlic, minced

¼ cup soy sauce

1 tablespoon peeled, minced fresh ginger

¼ cup finely chopped fresh cilantro leaves

Vegetable oil

4 toasted sesame seed buns

Wasabi mayonnaise

In large bowl, gently mix together turkey, sesame oil, garlic, soy sauce, ginger and cilantro. Form into 4 patties, each 1-inch thick. Lightly oil grill. Cook burgers over medium-high head for 4 to 5 minutes per side or until cooked through. Serve on buns topped with wasabi mayonnaise.

:D

JALAPENO CRAB BURGERS WITH MANGO SALSA



• Mango Salsa:

2 ripe mangoes (about 1 pound each), peeled, seeded, cut into ¼-inch dice

½ cup red onion, cut into ¼-inch dice

2 tablespoons chopped fresh cilantro leaves

2 teaspoons red-wine vinegar

2 teaspoons sugar (optional)

¼ teaspoon salt

¼ teaspoon red-pepper flakes

• Burgers:

1 pound jumbo lump crabmeat, picked over for shells and cartilage

¼ cup mayonnaise

2 tablespoons Worcestershire sauce

½ teaspoon cayenne pepper

1 fresh jalapeno chile pepper, seeded and finely chopped

3 tablespoons minced shallots

¼ teaspoon coarsely ground black pepper

Pinch salt

2 tablespoons fresh lemon juice

1/3 cup plus 2 tablespoons plain dry bread crumbs

2 tablespoons vegetable oil

6 individual size soft rolls or buns

To make salsa: In medium bowl, combine mangoes, red onion, cilantro, vinegar, sugar, salt and red-pepper flakes. Mix until well blended. Set aside. Serve at room temperature.

To make burgers: In large bowl, mix together crabmeat, mayonnaise, Worcestershire sauce, cayenne, jalapeno, shallots, black pepper, salt, lemon juice and 2 tablespoons bread crumbs. Pack one-sixth of mixture into ½-cup measure. Place patty on baking sheet. Repeat with remaining mixture. Spread remaining 1/3 cup bread crumbs on wax paper. Gently press burgers into crumbs, turning to coat evenly.

To brown burgers: In medium nonstick skillet, heat 1 tablespoon oil over medium-high heat. Gently add 3 burgers. Pan-fry for 3 to 5 minutes or until golden brown. Turn burgers carefully. Brown other side. Transfer burgers to baking sheet. Repeat with remaining 1 tablespoon oil and remaining 3 burgers.

To bake burgers: Bake crab burgers in 375-degree oven for 5 to 7 minutes or until heated through. Serve on warm soft rolls. Top with mango salsa.


:D

CHICKPEA BURGERS WITH YOGURT SAUCE


• Spicy yogurt sauce:

1 cup plain nonfat yogurt

2 large cloves garlic, minced

½ teaspoon curry powder

¼ teaspoon cayenne pepper

• Burgers:

1 can (15 ounces) chickpeas (garbanzo beans), rinsed and well drained

1/3 cup chopped fresh dill

½ cup minced shallots

2 tablespoons plain dry bread crumbs

2 tablespoons fresh lemon juice

2 tablespoons tahini (sesame paste)

½ teaspoon salt

¼ teaspoon coarsely ground black pepper

¼ teaspoon ground cumin

Vegetable oil

4 pita pocket breads

Tomato slices

To make yogurt sauce: In small bowl, combine yogurt, garlic, curry powder and cayenne pepper. Refrigerate until ready to use.

To make burgers: In medium mixing bowl, lightly mash half of chickpeas. Add dill, shallots, bread crumbs and lemon juice. Mix well. In food processor, mix remaining chickpeas, tahini, salt, pepper and cumin. Process until smooth. Add to mashed chickpeas. Mix. Form into 4 patties, each ½-inch thick.

To grill burgers: Lightly oil grill. Grill over medium heat for 5 minutes per side, until crispy and golden on both sides. Serve in warm pita pockets. Top with yogurt sauce and tomato slices.

:D

JERK-SEASONED PORK BURGERS


Fruits and vegetables:

2 green bell peppers, quartered and seeded

4 (1-inch thick) slices fresh pineapple

4 (½-inch thick) large slices Spanish onion

Nonstick cooking spray

¼ cup bottled low-fat honey-Dijon dressing

Chopped fresh cilantro

• Burgers:

¼ cup light mayonnaise

2 tablespoons ketchup

2 teaspoons plus 2 tablespoons jerk seasoning sauce

4 hamburger buns

1¼ pounds lean ground pork, shaped into 4 (4-inch) patties

4 green lettuce leaves

1 large ripe tomato, cut into 8 slices

To grill fruit and vegetables: Heat up grill. Grill peppers for 5 to 6 minutes per side or until slightly charred and crisp-tender. Remove to serving platter. Lightly coat pineapple and onion with nonstick cooking spray. Grill pineapple for 2 minutes per side or until heated through. Grill onion for 3 minutes per side or until slightly charred and crisp-tender. Add to platter. Drizzle with ¼ cup bottled low-fat honey-Dijon dressing. Sprinkle with chopped fresh cilantro. Set aside.

To prepare burgers: In small mixing bowl, combine mayonnaise, ketchup and 2 teaspoons jerk seasoning sauce. Grill buns, cut sides down, for 1 minute or until browned. Remove to serving platter. Spread 1 side of burgers with 1 tablespoon remaining jerk sauce. Place sauce side down on grill. Spread tops with remaining 1 tablespoon jerk sauce. Grill for 5 to 6 minutes per side or until instant-read thermometer inserted from side of burgers to center registers 160 degrees.

To serve:Serve on buns with mayonnaise mixture, lettuce and tomato slices. Serve grilled pine-apple, peppers and onions alongside.

:D


DELUXE CHEESEBURGERS



1 pound lean ground beef

1 package (1¼ ounces) taco seasoning mix or 2 tablespoons barbecue sauce or 2 tablespoons pizza sauce or 2 tablespoons ketchup

4 cheese slices

4 hamburger buns

Lettuce and tomato

• Toppings (optional):

Salsa

Barbecue sauce

Crisply cooked bacon slices

Ketchup

Mustard

Pickles

Mix beef with seasoning (or sauce) until blended. Shape into 4 patties. Grill over medium heat for 4 to 6 minutes per side or until cooked through. Top each patty with cheese slices. Cover. Continue to heat until cheese is melted. Serve on toasted hamburger buns. Garnish with lettuce, tomato and your favorite toppings.

:D

Grilling Vegetables

Grilling vegetables to complement your meat dishes can be a bit tricky to time. Remember any vegetable probably needs more cooking time than your main meat dish.

Some general tips to get you started:

Leave the skins on your vegetables to seal in moisture and flavor.

Brush vegetables with oil before grilling to avoid sticking.

Start cooking vegetables on the hottest part of the grill to sear the skins. Then move them to the sides to continue softening inside.

Most vegetables will cook in 15 to 20 minutes on a covered grill or 25 to 30 minutes on an open grill.

Some vegetables might need some special treatment:

Potatoes: Small potatoes can be cooked whole in about an hour. Rub the outside with oil, poke a few holes and turn them periodically while grilling. Cut larger potatoes into 1-inch-thick slices, rub them with oil and cook them for 15 minutes on each side. Hint: Don't try to cook large whole potatoes over charcoal, as the coal may be spent before the potatoes are done.

Eggplant: To grill eggplant, cut it into ?-inch-thick slices. Salt both sides and lay it on paper towels to drain for 30 minutes. After dabbing away excess moisture, brush it with oil and grill over medium-hot coals for seven minutes on each side or until tender.

Corn on the cob: Place corn on the cob directly on the grill in its husk. The husk seals in moisture and steams the corn.

Need to be more in control of your vegetables?

Use very thin metal or bamboo skewers to prevent your fruits and veggies from cracking and splitting open. To avoid losing vegetables that become fragile throughout the grilling process, try using two skewers. Push one through on one side, about a third of the way in from the edge of the food. Do the same with the other skewer on the other end.

Soak wooden skewers in water for 30 minutes before grilling to prevent them from cooking and turning black. A good marinade is the key to keeping your meat or vegetables moist. And a tasty summer meal is easy to put together when you follow the right directions!

Cream Cheese and Grapes Spread

16 oz. cream cheese, softened
1/4 cup prepared mango chutney
1/2 tsp. curry powder
1 Tbsp. brandy
1/3 cup sliced almonds
1 Tbsp. shallots, minced
1 pound green grapes

Combine cream cheese, mango chutney, curry powder, brandy, almonds and shallots and mix well. Shape mixture in an oval shape. Cut some of the grapes in half and place on top of the cream cheese, cut side down. The end result should resemble a cluster of grapes, assuming that you have even a smidgen of artistic flair. Serve with remaining grapes and crackers. The flavor of this appetizer is very different, with the combination of the chutney, curry and brandy, and should be a big hit.




London Broil with Bleu Cheese Sauce

3 - 4 pound London broil
8 oz. blue cheese crumbled
1 Tbsp. Worcestershire sauce
1/4 cup light cream or half and half
Fresh ground pepper
1 tsp. crushed red pepper

Grill London broil over medium to high heat charcoal or gas grill until desired doneness is achieved. Meanwhile combine blue cheese, cream, Worcestershire sauce, ground pepper and red pepper in a blender until smooth. Pour over steak and place in a warm oven for several minutes to warm the sauce. Slice and serve and then be ready to serve seconds because this recipe is delicious. The tangy blue cheese sauce really compliments the flavor of the beef.




Fresh Bean and Hazelnut Salad

6 cups mixed greens
1 pound fresh green beans
1/3 cup hazelnuts, chopped
8 oz. Feta cheese, crumbled
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 tsp. dry mustard
1 tsp. dried oregano
1 clove garlic, minced
Salt and pepper to taste

Bring a saucepan of water to a boil and place green beans in the boiling water and blanch for several minutes. Remove and place in cold water to prevent further cooking. Place mixed greens, in a bowl. Drain cold water from green beans and add them to the mixed greens along with hazelnuts and Feta cheese. Combine olive oil, red wine vinegar, dry mustard, oregano, garlic and salt and pepper in a cruet and shake. Just before serving pour over salad and toss. You are going to love this salad. The beans go very well with the greens (and rhyme as well); just don't overcook the beans. They should still be very crunchy. The dressing is very tasty and the oregano adds a nice touch to the traditional vinaigrette base. If you are not familiar with hazelnuts then you are in for a treat. These crunchy little goodies work wonders in a salad. Finally, the Feta cheese adds some wonderful flavor and texture that really tops off this fine salad.


Brandied Cherry Cobbler

1 and 1/2 cups fresh cherries, pitted and sliced in half
1/2 cup sugar
3 Tbsp. cherry brandy or regular brandy
1/4 cup butter, melted

Topping:

1 cup flour
1/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1/4 cup butter, melted

Place cherries in a greased square-baking dish. Sprinkle 1/2 cup sugar over them followed by the brandy and butter. Combine flour, brown sugar, cinnamon, salt and 1/4 cup melted butter and mix with a fork to form a crumb mixture. Sprinkle over cherries and bake for 35 - 40 minutes at 350 degrees. Cool slightly before serving. Serve with vanilla ice cream. This dessert will certainly please your dinner guests that do not object to cherries and will send true cherry-lovers into a frenzy. The cherry filling mixture is warm and juicy and the crust is nice and crunchy.

CHOCOLATE TRUFFLE PIE


one 9-inch pie

• Piecrust:

1½ cups Oreo cookie crumbs

¼ cup melted butter

• Pie filling:

2 cups semisweet chocolate chips

1½ cups whipping cream, divided

¼ cup powdered sugar

1 tablespoon vanilla extract

To make piecrust: Preheat oven to 350 degrees. Stir cookie crumbs and butter together until combined. Press mixture against bottom and sides of pie plate. Bake for 10 minutes. Cool before filling.

To make pie filling: In micro-wave-safe dish, combine chocolate chips and ½ cup cream. Set on high. Heat for 1 to 2 minutes, stirring every 30 seconds, until smooth. Cool to room temperature. Stir in sugar and vanilla. Set aside. In small mixing bowl, beat remaining 1 cup cream until soft peaks form. Fold in chocolate mixture one-third at a time. Mix well. (Note: Do not overbeat.) Spoon into prepared piecrust. Refrigerate for at least 3 hours.

:D


BUTTERMILK PECAN PIE

1 (9-inch) pie.

½ cup butter

¾ cup granulated sugar

¾ cup light brown sugar

3 eggs

3 tablespoons flour

¼ teaspoons salt

1 cup buttermilk

1 teaspoon vanilla

1 cup chopped pecans

1 (9-inch) unbaked pie shell

To make pie: Preheat oven to 400 degrees. In mixing bowl, cream together butter, granulated sugar and brown sugar. Add eggs, 1 at a time, creaming after each addition. In small bowl, combine flour and salt. Add to butter and sugar mixture. Gradually blend in buttermilk and vanilla. Stir in pecans. (Note: Mixture will be thin.) Pour into unbaked pie shell.

To bake pie: Bake for 10 minutes. Reduce heat to 350 degrees. Bake for 30 minutes. (Note: If necessary, cover edges of crust with foil to prevent overbrowning.) Pie will be dark golden brown when done. Cool completely before slicing.


:D

HONEYCOMB



Makes 1 pound.

1 cup sugar

1 cup dark corn syrup

1 tablespoon white vinegar

1 tablespoon baking soda

2 pounds semisweet or bittersweet chocolate

To make honeycomb: Line 8-by-8-inch baking dish with foil. Grease generously. Set aside. In 2-quart microwave-safe bowl, combine sugar, corn syrup and vinegar. Microwave on high (600 to 700 watts) for 3 minutes. Stir through several times. Cook on high for 7 to 10 minutes, or until mixture has thickened and candy thermometer registers 300 degrees (or small amount of mixture separates into hard and brittle threads when dropped into very cold water). Quickly stir in baking soda (mixture will foam), blending completely. Pour into prepared dish, tilting to cover bottom evenly. Cool at room temperature for 1 hour or until firm. (Note: Do not refrigerate.) Break honeycomb into pieces. Set aside.

To coat: Heat chocolate in microwave on high. Using wooden spoon, stir through to melt thoroughly. (Note: Chocolate will not appear melted until stirred; do not cook chocolate, just heat long enough to soften.) Dip honeycomb pieces into chocolate, covering completely. Place on wax paper. Cool at room temperature. Store in airtight container.

:D

Mushroom Bow-tie Rustica


• 1 pkg. (12 oz.) tri-color bow-tie pasta

• 1 tsp. olive oil

• 1 small onion (for about 1/2 c. chopped)

• 8 oz. fresh button mushrooms

• 1 tsp. bottled minced garlic

• 1 can (14- 1/2 oz.) vegetable broth

• 1 can (8 oz.) tomato sauce

• 2 tbsp. half-and-half

• 1 tbsp. cornstarch

• 1/4 c. water

• Shredded or grated Parmesan cheese, optional for serving

Place the pasta in 2 1/2 quarts of already-boiling unsalted water and cook until tender, 9 to 11 minutes.

Meanwhile, heat the oil over medium heat in a 2-quart saucepan. Peel and finely chop the onion, adding it to pan as you chop. Wash and stem the mushrooms and coarsely chop, adding them to the pan as you chop. Stir and cook the vegetables until the onion is tender and the mushrooms have released their liquid, about 3 minutes.

Add the garlic, vegetable broth, tomato sauce and half-and-half, then stir well. Place the cornstarch and water in a small container that has a lid, and shake to mix well. Drizzle the cornstarch mixture evenly over the vegetable sauce and stir to mix well. Reduce heat to low and stir occasionally until slightly thick and the pasta is done.

When the pasta is done and the sauce is thickened, drain the pasta and divide it among 4 shallow pasta bowls and top with the mushroom sauce. Serve with Parmesan cheese, if desired.

:D

Sautéed Swordfish or Halibut Steaks with Pineapple Salsa



• 1 medium pineapple, cored, the meat cut into 1/2-in. dice

• 2 tbsp. nam pla (Asian fish sauce) or soy sauce, to taste

• 1 small chile, preferably Thai, stemmed, seeded and minced; or dried red chile flakes to taste

• 1 tbsp. peeled and minced ginger

• 1/2 c. minced red onion

• 1 red bell pepper, stemmed, seeded and minced

• 2 tbsp. lime juice, or to taste

• 2 tbsp. extra virgin olive oil

• 2 tbsp. butter (or use more oil)

• 2 swordfish or halibut steaks, each 12 to 16 oz.

• Salt and pepper

• 1/2 c. chopped fresh cilantro leaves

Combine pineapple, nam pla. chile, ginger, onion, pepper and lime juice in a bowl. Toss and let sit while you prepare the fish.

Put the oil and butter in a large skillet, preferably nonstick, over medium-high heat. Sprinkle the fish with salt and pepper. When the butter foam subsides or the oil is hot, put the fish in the pan. Cook for about 3 minutes, or until nicely browned on the bottom. Turn and repeat, adjusting the heat so the fish browns without burning. Turn once or twice more as necessary. Total cooking time will be less than 10 minutes. (The fish is done when the point of a thin-bladed knife inserted into the thickest part meets little resistance.)

While the fish is cooking, taste the pineapple mixture and adjust seasonings; toss it with about 1/2 cup chopped cilantro. Serve the fish napped with the sauce, garnished with more cilantro.

:D

GRILLED MIXED VEGGIE FOIL PACKETS

8 small leeks
4 med. zucchini
8 med. tomatoes
1/4 cup chopped fresh basil
1/2 cup apple cider
1/4 tsp. salt
1/8 tsp. black pepper


Prepare the grill. Cut 4-12 inch squares of foil. Trim off and discard the tough green tops and roots from the leeks. Split leeks lengthwise and rinse thoroughly under cold water to remove any sandy grit. Remove ends from zucchini and quarter lengthwise. Blanch tomatoes for 30 seconds, then transfer to a colander and cool under running water. Peel tomatoes, cut crosswise in half and gently squeeze to remove the seeds. Cut the tomatoes into quarters. Divide the vegetables evenly among the foil squares and sprinkle each portion with basil and cider. Fold the edges of the foil together and crimp. Place packets on the grill and cook for 15-20 minutes, or until vegetables are tender. Before serving you can season with desired amount of salt and pepper.

Yield: 4 Servings



Tip for the ultimate hot-day treat...watermelon!

All you need is a knife, platter and some napkins.

--> First --> HOW TO SPY A GREAT WATERMELON:

1. Choose a firm, symmetrical fruit that is free of bruises, cuts and dents.

2. Before you buy, pick up your melon. The heavier it feels, the better -- a good watermelon is 92% water, which makes up most of its weight.

3. on the underside of the watermelon there should be a creamy yellow spot from where it sat on the ground and ripened in the sun.


Second --> HOW TO CUT A WATERMELON:

Cut watermelon in half lengthwise.
Cut each half in half again lengthwise.
Cut each quarter into slices.


Third --> DE-SEEDING A WATERMELON:

Cut watermelon in half, then in quarters. Cut through the flesh of the melon along the seed line with a pairing knife. Now, lift off the piece of the melon you just cut. Using a fork, scrape the seeds from the piece you just removed and the remaining flesh on the rind.

Aside from the picnic planning I've got family coming up in July & August too...this is always a busy time and the planning whizzes by. I've got some standby favorites that go with all types of Summer events like this CUCUMBER AND DILL PASTA SALAD. A great tip for creamy dishes like this in the Summer is to set the serving bowl in a larger bowl filled with ice so it keeps the salad nice and chilled.


CUCUMBER AND DILL PASTA SALAD


*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

2 cups Macaroni or small shells
8 oz carton sour cream
1/2 cup milk
1 Tbs fresh dill, minced
1 Tbs. white vinegar
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 cups cucumber, peeled and chopped
1 cup Tomatoes, seeds removed and chopped

Cook pasta in boiling salted water until al dente. Drain, and rinse in cold water. Transfer cooked pasta to a large serving bowl. In a separate bowl, mix together sour cream, milk, dill, vinegar, and salt and pepper. Set dressing aside. Mix cucumbers and tomatoes into the pasta. Pour in dressing, and toss thoroughly to combine. Cover, and
refrigerate at least 1 hour, for best results and taste prepare the night before the your together. Stir just before serving.



MORE PASTA SALAD TIPS:

For a cold pasta salad you can use a selection of vegetables that have been marinated or roasted or grilled. Suggested vegetables: broccoli, red and yellow sweet bell peppers, zucchini and red onions.

Cut the vegetables into small strips or chunks and combine them with the pasta while they are hot to bring out the flavors, and either dress in olive oil with salt and freshly ground pepper, or a mixture of olive oil and balsamic or flavored vinegar.

Add pitted ripe olives and leave to cool so the flavors mingle together well.

A handful of chopped cilantro leaves or basil will give your dish color and extra flavor.

[/b]

Quote:

---

Originally posted by Jolie Rouge
Tip for the ultimate hot-day treat...watermelon!

All you need is a knife, platter and some napkins.

--> First --> HOW TO SPY A GREAT WATERMELON:

1. Choose a firm, symmetrical fruit that is free of bruises, cuts and dents.

2. Before you buy, pick up your melon. The heavier it feels, the better -- a good watermelon is 92% water, which makes up most of its weight.

3. on the underside of the watermelon there should be a creamy yellow spot from where it sat on the ground and ripened in the sun.


Second --> HOW TO CUT A WATERMELON:

Cut watermelon in half lengthwise.
Cut each half in half again lengthwise.
Cut each quarter into slices.


Third --> DE-SEEDING A WATERMELON:

Cut watermelon in half, then in quarters. Cut through the flesh of the melon along the seed line with a pairing knife. Now, lift off the piece of the melon you just cut. Using a fork, scrape the seeds from the piece you just removed and the remaining flesh on the rind.

[/B]

---

:p

Fugie Best Watermelon Recipie



1.) Sneak into farmers field

2.) Avoid shot gun & Dogs

3.) Grab Biggest watermelon you can

4.) Sneak back out of field avoiding #2

5.) Get to road break open watermelon

6.) Eat, spit seeds, throw away rinds

7.) Repeat as necessary 1 thru 6

from experience :D

BOSTON CREAM PIE


Makes two 8-inch round layers

• Gold layer cake:

½ cup butter

1 cup sugar

3 well-beaten egg yolks

1 teaspoon vanilla

2 cups cake flour

2 teaspoons baking powder

¼ teaspoon salt

¾ cup milk

• Custard filling:

1½ cups milk

1 vanilla bean, sliced lengthwise

¼ cup flour

3 to 4 well-beaten egg yolks

• Chocolate butter icing:

3 ounces (3 squares) semisweet baking chocolate

3 tablespoons butter

¼ cup water or cream

1/8 teaspoon salt

2 cups sifted powdered sugar

1 teaspoon vanilla

To prepare oven, pans: Preheat oven to 375 degrees. Grease and lightly flour 2 (8-inch) round baking pans.

To make cake layers: In mixing bowl, cream butter until soft. Gradually add sugar, creaming until light. Beat in egg yolks. Add vanilla. In separate small bowl, stir together flour, baking powder and salt. Add to creamed butter mixture alternately with milk, one-third at a time. Stir batter until smooth after each addition.

To bake cake layers: Divide batter evenly between pans. Bake for about 25 minutes or until cake springs bake when touched lightly. Cool in pans until room temperature. Remove to wire rack to cool completely.

To make custard filling: In medium saucepan, scald milk and vanilla bean. Set aside. In double boiler, whisk together ½ cup water, flour and egg yolks. Stir until light and creamy. Remove vanilla bean from milk. Gradually add scalded milk to yolk mixture. Stir until well blended. Cook, stirring constantly, until mixture just reaches boiling point. Remove from heat. Continue stirring to release steam and prevent crusting. Cool to room temperature.

To make chocolate butter icing: In microwave or in small saucepan over low heat, melt chocolate. Add butter. Melt. Remove from heat. Add water or cream and salt. Stir to combine. Gradually add powdered sugar and vanilla, whisking until thoroughly combined and creamy.

To assemble cake: Place 1 cake layer on serving plate. Spread with custard filling. Add second cake layer. Cover top with chocolate butter icing. (Leave sides exposed.) Let icing set. Serve.

:D

GRILLED CLAMS WITH BASIL-BACON SALSA

10 thick bacon slices

2 cups purchased mild red salsa
1/2 cup finely chopped fresh basil

6 cups (about) rock salt
48 littleneck clams, scrubbed

Cook 5 bacon slices in medium skillet over medium heat until almost crisp, turning occasionally, about 10 minutes. Transfer to paper towels. Repeat with remaining 5 bacon slices. Chop bacon.

Mix salsa and basil in medium bowl.

Prepare barbecue (medium-high heat).

Cover bottom of 2 platters with 1/4-inch-thick layer of rock salt. This helps keep the cooked clams in place on the platter.

Arrange clams directly on barbecue rack. Cover and grill until clams open, turning occasionally, about 8 minutes (discard any clams that do not open). Remove clams from rack.

Using pot holders to protect hands, twist off and discard top shells of clams. Arrange clams, shell side down, atop salt on platters. Spoon salsa atop clams. Sprinkle with reserved bacon and serve.

Serves 8.



GUACAMOLE

2 plum tomatoes
2 firm-ripe California avocados
2 tablespoons minced red onion
3 tablespoons fresh lime juice
1 teaspoon minced garlic

Quarter tomatoes, discarding seeds, and chop. Halve and pit avocados. Scoop avocado flesh into a bowl and mash. Stir in tomatoes, remaining ingredients, and salt and pepper to taste.

Makes about 2 cups.


A few tips...

The best way to get the pit out is to halve the avocado and twist open. One side will have the pit. Take a sharp chef's knife and hit the pit sharply with the blade. It will stick to the pit. A gentle twist and the pit come right out on the blade.

I use a pastry blender to chop the avocado. It leaves it chunky and is quick.

You probably know this one already...but just in case...put a pit back into the guacamole after you've made it. If you don't, the guac turns a disgusting shade of gray.


Try these on bread, on corn on the cob, steamed or grilled vegies, baked 'taters ...

GARLIC-ANCHO BUTTER

1 dried ancho or guajillo chile, seeded and torn into pieces
1/2 cup warm water
1/4 cup fresh cilantro
3 garlic cloves
1 tablespoon fresh lime juice
Pinch of sugar
1 1/2 teaspoons kosher salt
1 stick (1/2 cup) unsalted butter, softened

Soak chile in warm water in a 1-cup glass measure until softened, about 30 minutes, then drain. Finely chop cilantro and garlic together in a food processor. Add chile, lime juice, sugar, and salt, then process until finely chopped. Add butter and blend until smooth,
then spoon into a ramekin. Spoon over the corn on the cob.

It keep can for a week tightly covered and chilled.


* SHALLOT-THYME BUTTER

8 tablespoons (1 stick) butter, room temperature
2/3 cup chopped shallots (about 3 ounces)
2 tablespoons chopped fresh thyme or 2 teaspoons dried

Melt 2 tablespoons butter in heavy small skillet over medium heat. Add shallots and sauté until brown, about 4 minutes. Cool. Combine remaining 6 tablespoons butter and thyme in small bowl. Add shallot mixture and blend well. Season to taste with salt and pepper. (Butter can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)


* CHIPOTLE BUTTER

1/2 cup (1 stick) unsalted butter
1 1/2 tablespoons minced seeded canned chipotle chilies
2 teaspoons fresh lime juice
1/4 teaspoon salt

Lime wedges

Melt butter in small saucepan over medium heat. Add minced chipotles, fresh lime juice, and 1/4 teaspoon salt. Reduce heat to low and cook chipotle butter 1 minute to blend flavors. Serve corn with the butter and lime wedges.

{{{ Made this last one with some dried peppers my *SP* sent me - a HUGE hit at the family BBQ this weekend ! *TY* "SP" }}}

Quote:

---

Originally posted by Jolie Rouge
GRILLED CLAMS WITH BASIL-BACON SALSA

10 thick bacon slices

2 cups purchased mild red salsa
1/2 cup finely chopped fresh basil

6 cups (about) rock salt
48 littleneck clams, scrubbed

Cook 5 bacon slices in medium skillet over medium heat until almost crisp, turning occasionally, about 10 minutes. Transfer to paper towels. Repeat with remaining 5 bacon slices. Chop bacon.

Mix salsa and basil in medium bowl.

Prepare barbecue (medium-high heat).

Cover bottom of 2 platters with 1/4-inch-thick layer of rock salt. This helps keep the cooked clams in place on the platter.

Arrange clams directly on barbecue rack. Cover and grill until clams open, turning occasionally, about 8 minutes (discard any clams that do not open). Remove clams from rack.

Using pot holders to protect hands, twist off and discard top shells of clams. Arrange clams, shell side down, atop salt on platters. Spoon salsa atop clams. Sprinkle with reserved bacon and serve.

Serves 8.



GUACAMOLE

2 plum tomatoes
2 firm-ripe California avocados
2 tablespoons minced red onion
3 tablespoons fresh lime juice
1 teaspoon minced garlic

Quarter tomatoes, discarding seeds, and chop. Halve and pit avocados. Scoop avocado flesh into a bowl and mash. Stir in tomatoes, remaining ingredients, and salt and pepper to taste.

Makes about 2 cups.


A few tips...

The best way to get the pit out is to halve the avocado and twist open. One side will have the pit. Take a sharp chef's knife and hit the pit sharply with the blade. It will stick to the pit. A gentle twist and the pit come right out on the blade.

I use a pastry blender to chop the avocado. It leaves it chunky and is quick.

You probably know this one already...but just in case...put a pit back into the guacamole after you've made it. If you don't, the guac turns a disgusting shade of gray.


Try these on bread, on corn on the cob, steamed or grilled vegies, baked 'taters ...

GARLIC-ANCHO BUTTER

1 dried ancho or guajillo chile, seeded and torn into pieces
1/2 cup warm water
1/4 cup fresh cilantro
3 garlic cloves
1 tablespoon fresh lime juice
Pinch of sugar
1 1/2 teaspoons kosher salt
1 stick (1/2 cup) unsalted butter, softened

Soak chile in warm water in a 1-cup glass measure until softened, about 30 minutes, then drain. Finely chop cilantro and garlic together in a food processor. Add chile, lime juice, sugar, and salt, then process until finely chopped. Add butter and blend until smooth,
then spoon into a ramekin. Spoon over the corn on the cob.

It keep can for a week tightly covered and chilled.


* SHALLOT-THYME BUTTER

8 tablespoons (1 stick) butter, room temperature
2/3 cup chopped shallots (about 3 ounces)
2 tablespoons chopped fresh thyme or 2 teaspoons dried

Melt 2 tablespoons butter in heavy small skillet over medium heat. Add shallots and sauté until brown, about 4 minutes. Cool. Combine remaining 6 tablespoons butter and thyme in small bowl. Add shallot mixture and blend well. Season to taste with salt and pepper. (Butter can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)


* CHIPOTLE BUTTER

1/2 cup (1 stick) unsalted butter
1 1/2 tablespoons minced seeded canned chipotle chilies
2 teaspoons fresh lime juice
1/4 teaspoon salt

Lime wedges

Melt butter in small saucepan over medium heat. Add minced chipotles, fresh lime juice, and 1/4 teaspoon salt. Reduce heat to low and cook chipotle butter 1 minute to blend flavors. Serve corn with the butter and lime wedges.

{{{ Made this last one with some dried peppers my *SP* sent me - a HUGE hit at the family BBQ this weekend ! *TY* "SP" }}}

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Sounds Nummy :)