Jalapeno Creamed Corn

A nice twist on a classic recipe, this pairs great with any bbq as a side dish.  The jalapeno adds more flavor, but you can always kick it up a bit by adding more of the raw jalapeno to top it off.  The depth of the dish also makes a great transition into fall with a simple steak dinner.  Add more or less jalapeno to your taste but you are sure not to go wrong!  For the most part this is not a spicy dish, but you can make it spicy if you want by adjusting the amount of jalapeno.

Jalapeno Creamed Corn

4 corn cobs

3 TBSP jalapeno juice (recipe below)

2 -3 jalapeno, stems and seeds removed, diced

2 TBSP butter

1/2 cup heavy cream

Remove corn from the cob.  Use a corn creamer to do so if you have one.  If not, my preferred method is to cut the corn from the cob, place in deep bowl and use a muddler to smash up the corn so the "juice" starts to come out but it still resembles corn.  

Put corn into medium saucepan and cook over medium heat, stirring, until the corn starts to thicken.  Add the butter and the heavy cream and reduce slightly until again thickened, stirring the whole time.  It will not take too long.

Add the jalapeno juice, salt and pepper.  Taste and adjust seasoning to your preference.  You may want more or less of the jalapeno juice depending on how spicy you like it and how hot the peppers are.  Garnish with diced jalapeno and serve warm. 

 

 

Jalapeno Juice

Remove stems and seeds from 4 jalapeno.  Place in small Cusinart and puree until liquid.  Reserve until ready to use. 

Grilled Corn on the Cobb with Jalapeno Lime Butter and Cotija Cheese

Now pretty much everything about this recipe, as individual ingredients, would initially turn me off let alone combining them all, but when I was thinking of all the delicious bbq recipes for summer, something about it just seemed to make sense.   I am happy I went with my gut instinct and tried it out.  I actually tested three different variations, but this was the winner.  The lime gave a nice fresh taste while the jalapeno, surprisingly not spicy, gave a delicious flavor.  Paired with some garlic for depth and the butter for roundness, it is the perfect grilling recipe for corn on the cob.  The Cotija Cheese added a punch of mild salty creaminess that was not overpowering but, again, fresh, and balances nicely with any bbq style dish.  Cotija Cheese is a nice and mild cheese that can usually be found in most cheese sections near the Mexican or Italian cheeses.  If you cannot find this cheese, Queso Fresco or Farmer's Cheese are good substitutes.

Grilled Corn on the Cobb with Jalapeno Lime Butter and Cojita Cheese

4 Corn on the cobb - white or yellow, choose the sweetest in season

6 Tablespoons Jalapeno Lime Butter (see recipe below)

3 Tablespoons Cotija Cheese (Farmer's Cheese or Queso Fresco)

salt and pepper

Preheat grill to high heat.

Peel back the husk but leave it intact with the cob.  Remove silk from each.  Rub 1 - 1 1/2 Tablespoons of the Jalapeno Lime Butter on each corn cob.  Salt and pepper each.  Pull husk back over corn then wrap each in aluminum foil.

Lightly oil or spray grate of grill with a high-heat oil or oil spray.  Turn heat down to medium-high heat.  Place foil wrapped cobs on grill and cook ~30-40 minutes, turning 1/4 turn every 10 minutes.  

Remove corn from grill, unwrap from foil and pull back the husks.  Sprinkle with Cotila Cheese and serve warm.*

* Since cooking the jalapeno mellows out the spicy flavor, if you want more of a "kick" serve extra butter on the side or spread extra butter over the cobs before adding the cheese while the cobs are warm.  Room temp or slightly softened butter is best for this. 

** A great version of this for kids is to rub the corn with regular butter and sprinkle with a bit (1/8 teaspoon) of sugar prior to wrapping and grilling. 

Jalapeno Lime Butter

2 Jalapenos, seeded and deveined

1-2 limes, juiced

1-2 large garlic clove

12 Tablespoons butter, room temperature

In a small Cusinart or blender, combine the jalapeno, lime, and garlic until well blended and mostly smooth.  It may be a bit liquid depending on juiciness of limes.

In a small bowl, with a fork mash together the butter and jalapeno lime mixture until well blended.

Refridgerate until ready to use.  If kept in airtight container it can last at least one week from my experience.

The BVC Pear Martini

This Pear Martini is a refreshing drink that will bring out the flavors of summertime fun.

The BVC Pear Martini

Ingredients

1/2 oz Domaine De Canton (ginger liqueur)

1/2 oz fresh squeezed lemon juice

2 ounces pear vodka (Grey Goose La Poire)

2-3 TBSP pear puree*

1 tsp honey

1 pear sliced thin for use as a garnish (optional)

*Ingredient Note:  I'll let you in on a little secret.  You can make your own pear puree but, depending on the pears that are available at the market, the flavors of the pears may very.  We found the best thing to use for a pear puree for this martini is baby food.  Yes you read correctly.  This way you will achieve a consistent flavor for your martinis.  (We find the brand Earth's Best Pear to be our favorite.)

1.  A good rule of thumb before you make any martini is to take the martini glass that you will be using, fill it with ice, and then add water.  This allows the glass to chill while you are making your martini.

2.  Combine all ingredients into a cocktail shaker nearly filled with ice.  Shake vigorously for 20-30 seconds.  Pour Pear Martini mixture into your pre-chilled martini glass.  Garnish with a thin slice of pear

Yields 1 drink

Salmon Filo Packets with Arugula Pesto in Beurre Blanc Sauce. Pan Roasted Potatoes, and Broiled Asparagus

The simple flaky crust of the filo contrasts nicely with the meatiness of the salmon to create a delicious yet light meal for any season.  The arugula pesto puts a seasoned and fresh twist to the traditional heaviness of most pesto sauces.  A true "keeper".

Salmon Filo Packages with Arugula Pesto and Beurre Blanc

4x 4-oz salmon fillets, skinned and preferably without bones

8 sheets filo pastry, thawed if frozen

4 Tablespoons olive oil

Arugula Pesto:

2 cups arugula leaves

2 juniper berries, crushed

Grated zest and juice of 1 lemon

1 garlic clove, crushed

1/4 cup pine nuts, toasted

1/4 cup Whipped Philadelphia Cream Cheese

Salt and Pepper

Preheat oven to 425 degrees and line baking sheet with non-stick aluminum foil or lightly oil baking sheet.

Start by making the pesto:  Place all the ingredients in the blender and puree to form a fairly smooth paste.  Adjust the seasoning, cover, and set aside until ready to use.

Rinse and pat the salmon fillets dry.  Pull out any bones.  

Place one sheet of filo on baking sheet, brush with oil, then top with another sheet and brush with oil.  Set a salmon fillet in the center.  Spread a quarter of the pesto over each salmon fillet.  Carefully fold over the pastry to enclose the filling and seal the package.  Brush the packages with oil.  Repeat to make 4 packages total.

Bake for 20-25 minutes in preheated oven until the pastry is crisp and golden.  Serve with beurre blanc sauce, broiled asparagus, and pan roasted potatoes if desired. 

For our pan roasted potato recipe,  beurre blanc, or broiled asparagus, please inquire on our Facebook page: Bon Vivant Cooks, email us at Bonvivantcooks@gmail.com, or leave us a comment on the blog post for this recipe and we will pass on the recipes to you.  Otherwise, look forward to these exciting recipes in future blogs.

Peach Cobbler

With it being peach season we would be remiss to not include a peach cobbler recipe.  There is no "I'll just try a little" with this cobbler.  You will become more and more addicted with each bite.  Instead of a crumble topping we used a cake with this cobbler.  The sweetness of the peaches and the butteriness of the cake will make you want to go back for seconds.  Serve it a la mode or with some whipped cream.

Peach Cobbler

Ingredients:

For the filling:

4 cups sliced peaches, peeled (you can use a combination of yellow and white peaches)

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup water

2 TBSP corn starch

1 tsp lemon juice

dash of cinnamon
1 TBSP peach liqueur (optional)

For the batter:

1 cup sugar

1 cup flour

2 tsp baking powder

1/4 tsp cinnamon (all depending on how you like cinnamon, we usually use a little less than 1/4 tsp)

1/4 tsp salt

1 cup milk

1/2 cup butter

1.  Preheat oven to 375 degrees.

2.  For the filling, combine all ingredients in a saucepan.  Bring to a boil and simmer for 10 minutes.

3.  While the peach filling is simmering, make the batter.  In a medium size bowl combine sugar, flour, baking powder, cinnamon and salt.  Slowly add milk to dry ingredients until well combined. 

4.  Slice butter into about 6 pieces and put into a 2 quart pyrex dish and melt in oven.  Once butter has melted pour the batter on the butter (without mixing).  Spoon the peach filling in the center of the batter.  (If you have some peach filling left over, save it and it is great just spooned over ice cream)

5.  Bake in oven until batter covers the peaches and the crust browns, approximately 30 minutes.

6.  Once out of the oven let set for about 10 minutes.  Best if served a little warm.

Yields 6 servings

The BVC Traditional Seafood Platter with Mustard Sauce and Cocktail Sauce

One of our favorites for a hot summer day is something simple and cold!  Fresh steamed shrimp that has been chilled along side lump crab (or crab legs if you prefer) and of course the BVC Beer Steamed Lobster Tails, also chilled.  Accompany with a wonderful cocktail sauce and delicious mustard dipping sauce and you have a winning dish.  Personally, I often opt for my favorite store bought cocktail sauce (Matheny's is great if you can find it at your local grocer; Heinz makes a nice and tangy one but I suggest adding a bit of horseradish and lemon to the Heinz cocktail sauce so it does not taste so "bottled") but I always do my own mustard sauce as I have yet to find anything that can compare.  Try it and I am sure you will have this as a summer staple!

The BCV Traditional Seafood Platter with Mustard Sauce and Cocktail Sauce

1/2 pound cooked jumbo shrimp (if you buy them raw, be sure to shell and devein and you can steam them per the BVC Beer Steamed Lobster Tails recipe)

1/2 pound lump crab (or 2 king crab legs), cooked

2 x 6oz lobster tails, cooked BVC Beer Steamed Lobster Tails

1 recipe BVC Cocktail Sauce (or your favorite cocktail sauce)

1 recipe BVC Mustard Dipping Sauce

Prepare all seafood and arrange on platter.  Chill seafood until ready to serve.  (Note:  It helps use a bowl for serving.  Place layer of ice on the bottom and cover with lettuce.  This will insure the seafood stays cold and also gives a nice presentation).  Serve with BCV Cocktail Sauce and BVC Mustard Dipping Sauce.

Chicken Roulade With A White Wine Tomato Sauce

This roulade uses flattened chicken breasts, rolled with an herbed goat cheese, prosciutto and spinach stuffing. The herbed goat cheese and prosciutto balance nicely with the white wine tomato sauce.

Chicken Roulade With a White Wine Tomato Sauce

Ingredients 

For Roulade:

4 large skinless, boneless chicken breasts halves

3 TBSP fresh basil

2 TBSP parsley

4 sprigs fresh thyme

1 TBSP fresh tarragon 

4 oz goat cheese

1-2 TBSP heavy cream (if necessary)

1 TBSP lemon juice

salt and pepper

8 pieces of prosciutto sliced very thin

about 2 cups spinach

For the Sauce

3 shallots finely chopped

1 1/2 cups dry white wine

1/2 cup cold butter

2 TBSP tomato paste

salt and pepper to taste

1.  Put goat cheese in a small bowl.  Finely chop basil, parsley, thyme, and tarragon and add to the bowl with goat cheese.  Add lemon juice.  Mix ingredients together and taste for seasoning.  If the goat cheese is too dry and crumbly, add cream, 1 TBSP at a time, until mixture takes on a creamier texture.

2.  Separate the tenderloin (tender) from the each chicken breast.  The tender is located on the underside of the chicken breast.  Simply locate the smaller piece on the main breast.  You'll know because it will hang off the main, larger piece.  Once the tender is removed set it aside.

3.  Split, or butterfly, the breast open by slicing 3/4 of the way throughout the meat, holding it firmly with the flat of your hand, so the long straight edge of the breast forms a hinge.  Open the split breast and place between 2 pieces of plastic wrap.  Repeat this process with the remaining breasts.  

4.  Pound the butterflied breasts.  You can do this with a meat pounder or a rolling pin.  Don't worry if the breast tears a little.  Try to get the breast into an even thickness all the way around.  

5.  Peel the top sheet of plastic wrap from each breast.  With a spatula, evenly spread 1/4 of the herbed goat cheese filling in the center of each flattened breast.  Next layer 2 slices of prosciutto on each breast.  On top of the prosciutto layer 4-5 spinach leaves.  

6.  Put the tender you set aside on top of the filling, along the edge of the breast closest to you.  Fold in the sides of the breast and then, beginning with the tender, roll the top end towards the other end.  Fold the plastic wrap over the rolled up chicken, Tootsie Roll-style. That is, hold the ends of the plastic wrap and start rolling the plastic wrap towards you making the ends tighten as you roll, and twist towards the rolled chicken forming a rolled cylinder.  The chicken will look similar to a sausage in its casing.  Tuck the two twisted ends under the plastic-wrapped chicken.  Repeat with remaining breasts.  (You can make these ahead of time and set in the fridge for a few hours.)

7.  Half fill a wide pan with water and bring to a boil.  Wrap each plastic-wrapped chicken roll in foil firmly twisting and sealing the ends.  It should look like a foil-wrapped Tootsie Roll.  With a slotted spoon, put the foil packages in the water and simmer for 30 minutes.  

8.  After you put the chicken in the water it is time to start the sauce.  In a small saucepan, boil the shallots, wine, and a pinch of slat and pepper until reduced to a syrupy consistency (about 20 minutes).  

9.  Once the sauce is reduced, remove from heat and whisk in butter, a small piece at a time, whisking constantly and moving the pan on and off the heat.  Do not let it boil.  Butter sauces are delicate and separate easily if overheated.  The butter should thicken the sauce to creamy consistency. 

10.  Whisk in tomato paste and adjust salt and pepper to taste. 

11.  Carefully remove chickens from water with a slotted spoon.  Carefully open up each packet on paper towels to absorb any water.  Plate the roulades and cut the roulades into 1/2 inch thick slices.  You can either spoon the sauce on to each individual plate, or place the sauce in a gravy boat, allowing each diner to add sauce to taste.

Zucchini Ribbon Salad with Hazulnuts and Parmesan in a Hazelnut Vinaigrette

A simple summer salad that is easy to prepare ahead of time.  With the abundance of zucchini in our gardens and at the stores that are in season, this is a great dish to accompany chicken, beef, pork, and even a denser fish dish, such as salmon, halibut, or sea bass.

Zucchini Ribbon Salad with Hazulnuts and Parmesan in a Hazelnut Vinaigrette

3-4 zucchini

1 x 2oz bag of hazelnuts

brick of parmesan cheese, approximately 1/4 pound as you will not need much

3 Tablespoons olive oil, plus one additional tablespoon separated

3 Tablespoons hazelnut oil (if not readily available just use additional olive oil)

2 Tablespoons red wine vinegar

juice of 1/2 - 1 whole lemon per taste
1 teaspoon dijon vinegar

1 clove garlic, crushed

1/4 teaspoon dried oregano (or more to taste)

salt and pepper 

2 cups baby arrugula

Top and tail the zucchini.  Using a vegetable peeler or mandolin,  thinly slice the zucchini into ribbons.  Salt and pepper each.  Lightly brush or toss ribbons with 1 Tablespoon olive oil.  On a grill pan heated over medium high heat, spray pan with oil and grill each zucchini slice approximately 1-2 minutes per side until grill marks appear and zucchini is soft.  They can overcook fast so keep a close eye.   Place in colander to drain or on plate.

Toast hazelnuts in a nonstick pan over medium heat.  Stir constantly.  They will start to release their own oils and brown quickly after that.  Approximately 5 minutes, give or take, depending on level of heat.  Remove as soon as they are browned nicely and put in bowl or dish to cool.

Using cheese slicer, thinly slice 8-10 slices of Parmesan cheese into strips.

In a bowl, whisk together 3 Tbsp olive oil, hazelnut oil, red wine vinegar, lemon juice, garlic, Dijon , oregano, and salt and pepper to taste

Lightly toss arugula with 1/3 - 1/2 dressing, until lightly coated.  Put on plate as base.  Add zucchini ribbon on top, sprinkle with nuts.  Drizzle extra dressing over salad and top with Parmesan.  Serve warm or room temperature.

Bourbon Pecan Muffins

These Bourbon Pecan Muffins are a great recipe to have on hand for the holiday weekend.  They are a great item at any brunch and you are sure to only have barely a crumb left over on the plate.  They pair wonderfully with the BVC Southern Charm.  

It's a simple recipe that won't take up too much of your time as you get ready for any festivity.  As Father's Day is just around the corner, the Bourbon Pecan Muffins are a great item to keep in mind and have ready for those special Dads when they wake up in the morning.

Bourbon Pecan Muffins

Ingredients

1 cup packed light brown sugar

1/2 cup all purpose flour

2 1/2 cups chopped pecans

1/4 tsp. salt

2/3 cups butter (softened)

2 eggs, beaten

2 TBSP bourbon (optional)  (The bourbon actually helps cut down on some of the sweetness and gives the muffin a more well rounded flavor.  The muffins are just as good without the bourbon.  If you do use bourbon, Knob Creek is a favorite brand)

1.  Preheat oven to 350 degrees

2.  Grease a muffin tin.  These muffins will stick if you do not grease the pan.

3.  In a medium bowl, stir together the sugar, flour, pecans, and salt.

4.  In a separate medium bowl, whisk together the butter, eggs.  Add bourbon.  (the consistency will look somewhat like cottage cheese so not to worry)

5.  Stir dry ingredients into wet ingredients just until well combined.

6.  Spoon batter into muffin tins about 2/3 full.

7.  For regular sized muffins bake 15-17 minutes.  (They also make great mini muffins in which case you should bake for 12-13 minutes.)

8.  When you take the muffins out of the oven run a knife around the edges.

Yields 12 regular muffins

Pineapple Coconut Dream Whip Pie

Two of my favorite flavor profiles for a dessert this time of year are pineapple and coconut.  It is this classic combination of pineapple and coconut that lends itself to, in particular, this refreshing and dreamy pie.  Always a favorite of ours, it is sure to be one of yours as well.

Pineapple Coconut Dream Whip Pie

Ingredients

For the Crust:

1 1/4 cups graham crackers crushed

1/4 cup sugar

5 TBSP butter (melted)

For the filling:

2 packets Dream Whip 

1 cup milk

1 1/2 tsp. vanilla

1 package cream cheese (8 oz)

2 small (8 oz) cans crushed pineapple (drained)

3/4 cup powdered sugar

1 small package shredded coconut

For the Crust:

1.  Preheat oven to 350 degrees

2.  Combine graham cracker crumbs, sugar, and butter in a bowl.  Press into pie tin.  You may have some left over crust.  You do not need to use all of it.

3.  Bake in oven for about 6-8 minutes or until slightly golden 

4.  Remove from oven and let cool.

For the filling:

1.  In a bowl mix the Dream Whip, milk, and 1 tsp. vanilla with an electric mixer.  Whisk until firm peaks form.

2.  In a separate bowl whisk cream cheese until smooth.  Add powdered sugar and 1/2 tsp vanilla.  Add drained pineapple.

3.  Fold cream cheese mixture into Dream Whip.  

4.  Once the pie crust has cooled add the filling.  If the pie crust is not cool yet put the filling in the fridge until pie crust has cooled.  

5.  Once you have filled the pie**, cover in plastic wrap and let set in fridge.  I recommend making the pie the night before or the morning of the day you are going to serve it.  You can let it set for a minimum of 2-3 hours but just know that although it may be firm it could be a little messy when plating.  Still delicious but may be harder to plate.

For the coconut:

1.  Preheat oven to 325 degrees.

2.  Cover the bottom of a cooking tray with aluminum foil.  Spread coconut evenly on cooking tray.

3.  There is no precise baking time for the coconut.  You need to keep an eye on it.  After 5 minutes you should start to notice the edges starting to brown.  Every couple of minutes stir the coconut with a wooden spoon.  When the coconut has reached a nice golden brown it is ready to be removed from the oven.

4.  Let cool.

5.  You can either sprinkle the coconut on the whole pie or wait and sprinkle each individual slice as you serve.

**Any extra filling you can save and put into an air tight container.  You can serve it in a nice dessert glass and sprinkle the toasted coconut on top like in the picture below.

   

Fruit Salad with Vanilla Coconut Yogurt Dip

 

A fresh combination for summer that makes the already delicious and sweet fruit into something special.  Pair a platter of fruit, or even a small lunch for one using this homemade concoction with your favorite fruits and you have a healthy winner!  Star fruit makes it extra festive this time of year for our patriotic holidays.

Vanilla Coconut Yogurt Dip for Fruit Salad

Combination of favorite fruits (pineapple, strawberries, cherries, cantelope, watermelon, banana, grapes, kiwi, peaches, etc...whatever you find in season.  If you use apples, starfruit or pears be sure to mix with 1/2 juiced orange to keep from coloring.  Adding a sprinkle of sugar to the starfruit as well helps bring out some flavor.  Same with out of season strawberries.)

1 large or 2 small vanilla beans
1 6oz jar coconut flavored yogurt (Liberte brand preferred)
1 small container plain Greek yogurt (Chobani 5.3 oz container preferred)
juice from 1/2 orange (optional)


1.  Cut up fruit into bite sized pieces

2.  Carefully slice, top to bottom, a slit into vanilla bean(s).  Using a small knife, carefully scrape out the seeds from inside the bean pod.  Discard the pod and put the scrapings in a small bowl.

3.  Combine the two yogurts with the vanilla scrapings.

4.  Add orange juice if using.Serve chilled

** If you are not able to find a coconut flavored yogurt, you can omit and substitute a vanilla flavored yogurt or use a plain flavored Yoplait type yogurt along with the Greek plain yogurt and add a dash of coconut extract.

The BVC Southern Charm

As the temperature starts to rise and summer is on the horizon, the BVC Southern Charm offers a smooth transition of the seasons.  As peaches become plentiful this is a drink to look forward to.  Not to worry, for those who are not a fan of bourbon you will be converted!

The BVC Southern Charm

Ingredients

1 peach

1/2 lemon juiced

1/2 oz Domaine De Canton (French ginger liqueur)

3/4 oz Cointreau

1-1.5 oz Peach Liqueur 

2.5 oz Bourbon (Knob Creek is a favorite brand)**

1 teaspoon honey

**Ingredient Note:  Instead of using bourbon you can always use your favorite whiskey.

1.  Cut peach into thicker slices reserving one smaller slice for garnish.  Add peach slices and lemon juice to cocktail shaker and muddle.

2.  Add rest of ingredients to shaker.  Fill rest of shaker with ice.  Shake vigorously for a good 20-30 seconds.  

3.  Fill a rocks glass with ice.  Strain bourbon mixture into rocks glass.  Garnish with the peach slice that you reserved.

4.  Enjoy!

Yields 1 drink

Patriotic French Toast Rolls - aka Breakfast Churros

 

Using fresh fruit makes these breakfast treats wonderful.  For this time of year it is wonderful that blueberries and strawberries are in season as they make this breakfast treat festive and delicious!  My son has nicknamed them his "breakfast churro" as he likes his plain with no filling.  If you have a little one and they do not like the squishy texture of filling, omit the step to stuff them and just roll and cook the "shell" the same way you do the others.

Breakfast "Churro" Rolls

8 slices of white bread (Orowheat brand preferred)

4 large strawberries

1/2 cup blueberries

4 eggs, beaten

1/4 tsp vanilla

1 cup sugar

1 Tbsp cinnamon

8 Tbsp cream cheese

butter

1.  Combine the beaten eggs and vanilla in a shallow bowl.

2.  In separate shallow bowl combine sugar and cinnamon.

3.  Slice crust off of bread.  Using a rolling pin slightly flatten out each slice to make it thinner.  

4.  On each slice, down the center spread a heaping line of cream cheese, approximately 1 Tbsp per slice but you may use more depending on personal taste and how large your slices come out after flattening.  Leave about a 1/8 inch border at top and bottom of cheese line so you do not go edge to edge when spreading. 

5.  Place line of blueberries, or other seasonal fruit, on cream cheese line.

6.  Roll up the bread so cream cheese is in center of roll.  Dip each into egg mixture

7.  In a non-stick pan, melt 1/2 Tbsp butter.  Place rolls into pan and fry a few minutes, turning occasionally, until nicely browned on all sides.

8.  Remove rolls from pan and immediately roll in cinnamon sugar mixture.  Serve immediately with strawberries and additional blueberries on the side, or use any other fruit you prefer them with.

Enjoy!

**Omit steps 4 and 5 if you are making un-stuffed rolls and just roll up the bread into a log shape then dip in egg mixture that way.

Summer Sweet and Savory Macaroni Salad

 

This pasta salad serves as a great accompaniment to our Fall Off the Bone Drunken Ribs.  The sweetness of the pineapple in the pasta salad serves as a nice balance to the tanginess of the bbq sauce on the ribs.  The fresh vegetables lend a nice crunch and vibrant color and flavor to any summertime dish.  Experiment with the veggies, add more or less to your liking.  The great thing about cooking is it is not an exact science and you do what makes your taste buds happy.

Ingredients:

One box elbow macaroni

2 cups mayonnaise (if dry pasta salad dry add more)

1 red pepper diced

1 orange pepper diced (can also use yellow pepper if you prefer)

1 fresh pineapple diced or chopped into 1/2 inch pieces (fresh is best but out of season use 2 cans of diced or chopped pineapple drained)

4-5 stalks celery diced

4-5 green onions diced

8-10 hard boiled eggs diced

2 cups frozen peas

1 teaspoon dry mustard (optional)

1/2 teaspoon celery salt (optional)

Salt and Pepper to taste

**Note on ingredients.  For any of the veggies and spices you can add more or less all depending on your own taste.  For example, if you prefer a less sweet taste, use less pineapple.  If you want a little more tang, add more dry mustard.

1)  Cook macaroni in a pot of bowling salted water per directions on the box.  (Add approximately one Tbsp salt per one box of pasta)

2)  While the macaroni is cooking dice the red and orange pepper, celery, onions, pineapple and hard boiled eggs.

3)  Drain macaroni.  Immediately add frozen peas to pasta.  Mix in 1/2 cup of mayonnaise so the pasta won't stick together.

4)  Once pasta has cooled, add the rest of the ingredients.  

5)  Refrigerate 2-3 hours, or until chilled before serving.  May be made a day or two ahead of time. 

Yields about 8 or more servings

 

Fall Off the Bone Drunken Ribs

 

Fall off the Bone Drunken Ribs

In keeping with the recipes that are fabulous for summertime holidays, these ribs are a favorite here!  I usually always prepare them completely in the oven, but those of you who are big fans of the grill, the last stage of cooking and basting can be done on an outdoor grill over low-medium heat.  The only caution is when the ribs are finished, they will literally fall off the bone when you pick them up as they come out so tender and juicy, so use care when picking them up.  

This recipe serves approximately 6 but you can easily cut it in half.  I have never had "leftovers" as usually they are gobbled up pretty quick!

*A note on the beer to use in this recipe:  Usually I use a combination of beers.  Guiness adds a lot of flavor and richness to the mix.  I use one or two of those during the boiling phase combined with others such as Sam Adams (Combine the Classic and the Black brews and that is a great combo) or Fat Tire.  I have also used Stella Artois, Harp, Bass, Blue Moon.  Anything you have on hand works well but I would steer clear of the Coors or Miller or anything "Lite" as it doesn't have the richness of flavor, although they will work well enough if that is what you have on hand.  Go by what your favorite is, but a combo of beers is best.

Ingredients:

3 Racks of Ribs (pork), cut into half

2 liters of Coca Cola (Coke)

12 bottles of beer (see note on beer above)*  - depending on size of pot you may need a few more

2 bottles of your favorite bbq sauce (Sweet Baby Ray's and Masterpiece combine nice for this)

1)  Depending on pot size, it usually works best to boil the ribs in 2 pots for this quantity.  In each pot place 3 half racks of ribs.  Add one liter of Coke to each pot and 4 bottles of beer to each.  Be sure the ribs are covered, so you may need one or two more bottles of beer to cover, but be sure there is room for boiling.  Place pot on stove top and bring to a boil.  Boil ribs, uncovered, for approximately 1 hour to 1 hour and 15 minutes.  Be careful not to let pot boil over as Coke and beer have a tendency to boil faster than water and although the sugars rise to the top to create a type of foamy "seal", they still boil over easy.  

2)  While ribs are boiling preheat oven to 225 degrees.

3)  Remove ribs and place in large baking pans or roasting dishes.  I like to use the disposable aluminum tin pans for clean up purposes on this.  Be sure to place the tin pans on a baking sheet as they will be heavy and during basting gives a nice "splash guard".  Add 1-2 bottles of beer to baking pan to create a beer layer that is about 1/2 inch deep.  Cover pans with foil and bake for 4-6 hours, the longer the better.  (If you only have time to bake them for 3-4 hours, increase the heat to 275 degrees).  

4)  Combine bbq sauces.  During last hour of roasting, boost the heat up on the oven to 325 degrees (375 if you are only cooking 3-4 hours) baste the ribs every 15 minutes with bbq sauce.  

Serve and you will enjoy!

Bitchin' Vixens Cocktail Collection (BVCC) Intoduces Patriotic Blended Concoction

Welcome To Bitchin' Vixens Cocktail Collection (BVCC)

As promised, we love to bring good food and good drinks to you for every occasion.  Since we are coming into Memorial Day Weekend, we thought we would start off with a fun concoction which can be made for adults or for children. and keeps with the theme of the holidays coming up.

 Stay tuned for Bon Vivant Children's Kitchen (BVCK) which will feature fun and healthy options for kids as well as some of the more fun and functional kitchen appliances to help -

Today we have our Patriotic Blend

Bitchin' Vixens Patriotic Blend (BVCC)
1 tube frozen Bacardi Strawberry Daiquiri
1 tube frozen Bacardi Pina Colada
1 tube frozen Bacardi Margarita
Malibu Rum
White Rum (Bacardi)
Taquila
Blue Curacao
Ice

In blender,  combine Bacardi Strawberry Daiquiri with white rum to proportions on package (usually about 1 tube of frozen mix to 1/2 tube of alcohol) and ice.  Blend until slushy.  As this is the bottom layer you want the ice to be a bit thicker.  With each subsequent layer use less ice the the prior.  Poor cups to 1/3 full with Strawberry Daiquiri Blend.

Next, rinse blender then combine Bacardi Pina Colada with Malibu Rum (using proportions on tube which again should be about 1 tube of frozen blend to 1/2 tube of alcohol).  Add ice.  Blend until slushy.  Using a spoon, layer on a small bit of basic layer of the "white" on top of the "red".  After that first bit is layered you can poor the white blend onto the top, filling about 1/3 more of the glass, but use the spoon, curved side up, to "catch the splash" as you poor.

Again, rinse the blender.  Next combine the Bacardi Margarita Mix (1 full tube) with 1/2 tube taquila and approximately 1/4 tube Blue Curacao to turn the mixture blue.  Add ice and blend until slushy.  Using the same technique as for the white layer, fill the remainder of the glass with the blue blend.  Serve immediately.

Bon Vivant Children's Kitchen Version of the Patriotic Blend
1 tube frozen Bacardi Strawberry Daiquiri
1 tube frozen Bacardi Pina Colada
1 blue colored Gatorade
Orange Juice
Lemonade
Ice 

Using same proportions and same instructions as above recipe:

Combine Bacardi Strawberry Daiquiri with 1/2 tube of Orange Juice and Ice.  Blend until slushy and use as first layer in glass.

Combine Bacardi Pina Colada with 1/4 tube Orange Juice and 1/4 tube lemonade and blend with ice until slushy.  Add as second layer to glass.

Combine blue Gatorade with ice and blend until slushy.  Top the glass with this third layer of blue and serve immediately.

Enjoy!

Tuscan Tomato Basil Soup Reinvented to Gazpacho

Tuscan Tomato Gazpacho

Reinventing Leftovers

As many of you may already know, "reinventing leftovers" is something we love to do, because who wants to have the same thing night after night after night, let alone allow a good meal to go to waste!  Great to make use of the "extras" and sometimes day two has even better flavor, but there is no need for the monotony of a repeat.  Yesterday we featured our Tuscan Tomato Basil Soup with Triple Decker Grilled Cheese.  Today, we turn the "leftover" soup into a delicious gazpacho.  Perfect for those hot summer days and an easy quick meal.  Soup is already made and "chillin', relaxin' all cool" (ha ha... like this on Facebook if you get the reference!).  All you need is a few simple extras.

Tuscan Tomato Basil Gazpacho

2 cups Tuscan Tomato Basil Soup (previous recipe - Welcome to Bon Vivant Cooks, Tuscan Tomato Soup), chilled

Lemon Ricotta (previous recipe - Welcome to Bon Vivant Cooks, Tuscan Tomato Soup)

1/4 pound cooked bay shrimp

1/2 English cucumber, peeled and diced

1 yellow bell pepper, diced

1 small container cherry tomatoes, quartered

1 avocado (slice or dice to preference)

1/2 juicing orange

Reduced Balsamic Vinegar (optional)

Slice up veggies and avocado.  Squeeze orange over avocado to keep from discoloring.

Mound approximately 1/4 cup Lemon Ricotta in large bowl.  Around the ricotta mixture, sprinkle the cucumber, bell pepper, tomatoes and shrimp.  Ladle the chilled soup carefully into the bowl around the ricotta.  Top with avocado.  If using, drizzle with reduced balsamic vinegar.  Serve cold.

**  Just a reminder that anything served cold may need additional seasoning (salt and pepper) to maintain the appropriate flavor.  Before adding the soup to the bowl, taste first and adjust the seasoning as appropriate per your taste.

Tuscan Tomato Soup

Welcome To Bon Vivant Cooks!

We have many exciting culinary adventures awaiting you.  As new friends, we ask you be patient with us and help us with your likes and dislikes.  We are happy to share all our recipes.  Some will be posted, but you may always request if there is a photo you like and the recipe has yet to appear.  As with all cooking, and this site, the best works are works in progress.  We will always seek to please our palettes and our friends.  Cheers to you all and we look forward to a scrumptious relationship with you and your kitchens!

Featured here is the Tuscan Tomato Basil Soup with a dash of lemon ricotta accompanied by Triple Decker Grilled Cheese Sandwiches which are skewered with rosemary.

The wonderful thing about this dish is the tomato soup makes a decent quantity and can be used as "transformed leftovers" as a delicious gazpacho.  The how-to on that will follow.

 Triple Decker Grilled Cheese Sandwiches

1 loaf of Rustic Italian or French style bread cut on a bias into 1 inch thick slices

1 lb Mozzarella Cheese (Polio Brand Whole Milk Preferred) cut into slices to fit the bread and approximately 1/4 inch thick

Olive oil

Pesto (either homemade or store bought... good recipe to follow in later posts)

Fresh rosemary sprigs (the thicker the better)

1.  Brush each side of bread slices with olive oil.  

2.  Take one bread slice, spread with thin layer of pesto, place slice of cheese, and another bread slice.  Repeat layering bread, pesto, cheese, bread until you have a stack that has four slices of bread.  

3.  Take a metal skewer and poke through the stacked "sandwich" to make a hole then remove.  Take rosemary sprig that is approximately 2 inches longer than the "stack" and push through the same hole to seal and hold the stack of sandwich.  

4.  Heat griddle or outdoor grill to a medium heat.  Spray pan and/or brush bread crust with olive oil.  Place on grates or griddle and cook approximately 3-5 minutes until outside is toasted golden brown and cheese just starts to melt.  Remove and serve warm.

 Tuscan Tomato Basil Soup with Lemon Ricotta

10 lbs Heirloom Tomatoes (or other favorites)

2 large sweet onions

4 cloves minced garlic

6 cups chicken broth (Swanson brand preferred)

2-3 Tbsp balsamic vinegar

1/2 cup basil, chopped 

1/2 cup Ricotta cheese (Polio brand Skim Milk preferred)

zest from 1 large thick-skinned lemon

Salt

Pepper

Basil leaves for garnish

1.  Prepare an ice bath in a large bowl.  Use mostly ice and fill with water with approximately 1-2 inches of space at top.
2.  Boil water in large pot.
3.  Score each tomato on end side with an "X".  Core the top of each tomato.   When water is boiling place tomatoes in small batches, for approximately 30 seconds, until the skin starts to peal back.  Remove with slotted spoon and place in ice bath.  Continue to repeat until all tomatoes are done then drain the pot.
4.  When tomatoes from ice bath are cool enough to handle, peel tomatoes.  Tear tomatoes into quarters and with fingers push out seeds so all you have left are chunks of the tomato flesh.  No need for them to look pretty.  Reserve the flesh of the tomatoes.  If some seeds gets mixed in that is ok.
5.  In a heavy pot over medium heat, add olive oil then saute the onions until translucent, 3-5 minutes.  Add garlic for additional 30 seconds until pungent raw garlic smell subsides.  Add the reserved tomato chunks and add the chicken broth.  Bring to a boil.  Turn heat down to simmer and cover for 1 hour.
6.  Turn off heat.  Using an immersion blender puree the soup until smooth.  As alternate you can blend the soup in batches using a traditional blender.
7.  After soup is smooth, stir in balsamic vinegar (to taste), basil, and salt and pepper (to taste).
8.  Mix ricotta with lemon zest.
9.  Ladle soup into bowls.  Top with dollop of lemon ricotta mixture and extra basil if desired.

**Note:  A nice addition is to serve a reduced balsamic lightly drizzled over the top but remember a lot goes a long way with this.