Live at 9 – Rob’s Favorite Char-Grilled Oysters

I just LOVE taking pictures of my food and then upload them to Facebook.  Some people call this “food porn”….I call it “sweet temptations”.  One of my favorite photos is my char-grilled oysters.  I just wish I enjoyed eating oysters….but we won’t go there.  People always find it funny that I can make something taste so good when I won’t even eat it.  You just need to know which flavors go with what.  I suppose I have been blessed with this ability.

This is a very easy take on the famous “Drago’s Charbroiled Oysters” from New Orleans.  In this recipe, I steam open the oysters.  If you choose this method, be careful not to over steam them.  If possible, open them raw.

Char-Grilled Oysters

Char-Grilled Oysters

1 dozen oysters, steamed open*

Compound Butter

1 ½ sticks butter
⅓ to ½ cup parmesan cheese
¼ cup fresh flat leaf parsley
2 cloves garlic, whole
½ teaspoon Spice Islands® Lemon Pepper

Prepare compound butter:

Place butter in the bowl of a food processor and process until smooth.  Add remaining ingredients and process until well combined, scraping down the bowl as needed.  Divide butter into 12 pieces, 1 tablespoon each, for topping on oysters.  Remaining butter can be kept frozen for up to 6 months.
Heat the grill to medium high.

Place oysters on the grill, shell side down.  Cover grill and cook oysters for 2-3 minutes.  Place on tablespoon butter on top of each oyster.  Cover grill and continue cooking an additional 2-3 minutes.

*To clean, place oysters in a colander in and rinse under cold running water.  If necessary, scrub off any mud and debris with a scrub brush.

 

For Roasted Red Pepper Hummus Recipe, Fruit Kabob Flag, Cucumber Boat and Yellow Squash Goose, click on the link below:

More Recipes

Char-Grilled Oysters

Char-Grilled Oysters

Buon Appetito!


Happy 4th of July!  And what a great time of the year to share with friends and family over some yummy ribs, salads, watermelon, and whatever else you like on this wonderful holiday.  My son, Rob, is our families official rib cooker, but since his relocation to Colorado I’ve had to try and come up with my own recipe/style of cooking ribs.  I hope you enjoy them, remember, low and slow…..

The rub:

2 tablespoons brown sugar
1 teaspoon garlic powder
1 teaspoon onion The Rubpowder
2 teaspoons Weber® Smokey Mesquite Seasoning
1 teaspoon Spice Islands® Smoked Paprika
½ teaspoon Spice Islands® Cayenne Pepper
½ teaspoon Spice Islands® Pasilla Chili Powder
½ teaspoon Spice Islands® Chipotle Chili Powder
½ teaspoon kosher or sea salt

Rinse ribs and remove the membrane from the rack of ribs using a paper towel.

Remove the Membrane

 

Sprinkle ribs with rub.

Sprinkle ribs with rub

Wrap ribs in foil and place in refrigerator overnight, if possible, or at least for 60 minutes.

Prepare the grill:
Preheat your grill to 225°, try and maintain this heat throughout the entire cooking process. Place a smoke box (filled with soaked chips) directly over the coals.

Remove ribs from foil and place on grill, but not directly over the coals.* Smoke ribs for 2-3 hours for baby back ribs and 3-4 hours for Saint Louis style ribs. Remove ribs from grill and wrap in foil (this will prevent ribs from drying out). Continue smoking the ribs (adding additional wood chips as needed) until the ribs are done (check doneness by bending the ribs, if they bend easy, they are ready, if not, go grab a beer and come back later).

Memphis BBQ Ribs

Bon Appetito!

Memphis Style BBQ Ribs

1 Rack Ribs, Baby Back

Rub:
2 tablespoons brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons Weber® Smokey Mesquite Seasoning
1 teaspoon Spice Islands® Smoked Paprika
½ teaspoon Spice Islands® Cayenne Pepper
½ teaspoon Spice Islands® Pasilla Chili Powder
½ teaspoon Spice Islands® Chipotle Chili Powder
½ teaspoon kosher or sea salt

Ribs:
Rinse ribs and remove the membrane from the rack of ribs using a paper towel.
Combine rub and sprinkle on both sides of ribs.
Wrap ribs in foil and place in refrigerator overnight, if possible, or at least for 60 minutes.

Prepare the grill:
Preheat your grill to 225°, try and maintain this heat throughout the entire cooking process. Place a smoke box (filled with soaked chips) directly over the coals.

Remove ribs from foil and place on grill, but not directly over the coals.* Smoke ribs for 2-3 hours for baby back ribs and 3-4 hours for Saint Louis style ribs. Remove ribs from grill and wrap in foil (this will prevent ribs from drying out). Continue smoking the ribs (adding additional wood chips as needed) until the ribs are done (check doneness by bending the ribs, if they bend easy, they are ready, if not, go grab a beer and come back later).

Brush your favorite sauce on top of ribs, cook an additional 2-3 minutes and remove ribs from grill.

*Great website with lots of information regarding ribs…
http://amazingribs.com/recipes/porknography/best_BBQ_ribs_ever.html

Memphis Style BBQ Ribs


WREG “Live at 9″ – Making Fresh Mozzarella & Grilled Caprese Sandwiches

Fresh Mozzarella

1 pound fresh mozzarella curd*
6 cups water
3 tablespoons kosher salt

Slice the curd into thin slivers and place in a large mixing bowl.

Bring 6 cups of water to a boil over high heat, add the salt and bring back to the boil.

Gently pour enough boiling water over the curd to cover, let it sit for a few minutes to temper the curd. Use 2 wooden spoons to gently gather the curd together in the center of the bowl. Use the spoons to scoop the mass out of the water and hold it above the bowl, allowing the weight of the cheese to cause it to stretch back down to the water. Repeat lifting the cheese and letting it stretch until it looks smooth and shiny.

To shape the cheese, lift the cheese out of the water and roll it into a tight ball. Pinch the bottom of the ball to seal the seam. The surface of the ball should be smooth and shiny.

Place the form balls into an ice-water bath to cool. If more flavor is desired, salt can be added to the water bath.

Wrap finished mozzarella balls highly in plastic wrap. Serve within 24 hours for optimum flavor and texture.

*Mozzarella curd is available at specialty cheese shops, or on the web at www.goldenagecheese.com.

Grilled Caprese Sandwiches

Yield: 4 sandwiches
Prep time: 10 minutes
Grill time: 4 minutes

8 slices Italian Bread
¼ cup fresh basil leaves, stems removed
2 tablespoons pine nuts
¼ cup Mazola® Extra Virgin Olive Oil
2 roma tomatoes, sliced
8 ounces fresh mozzarella, sliced
Salt & pepper to taste

 

Combine the basil and pine nuts in a food processor and pulse until coarsely chopped. Add the oil and process until fully incorporated and smooth.

Brush pesto mixture on one side of each slice of bread. Layer tomatoes on 4 slices and add salt and pepper to taste. Top with mozzarella slices and remaining bread slices; firmly press sandwiches together.

On a preheated grill over medium high heat, place sandwiches on an angle and cover (close grill cover if grilling outside or use either a pan lid or a metal bowl, inverted, if grilling inside). Cook 2 minutes, rotate 90° and continue cooking an additional 2 minutes, covered. Flip sandwiches over and repeat process as above. Serve on a bed of leafy greens, if desired.

Grilled Caprese Sandwiches

Buon Appetito!

 



May’s Calendar Recipe – White Chocolate Chip Raspberry Cookies made with Greek Yogurt

One of my favorite things to do at my job is create new recipes using our new products.  Fleishmanns® Simply Homemade® Muffin and Bread Mix, Specially for Greek Yogurt, is one of our newest to hit the market.  I loved creating new recipes for these mixes.  The mixes are available in 3 different flavors, Lemon Poppyseed, Raspberry, and Banana.  The following recipe was created to use with our Raspberry mix.  As always, quick, easy and DELICIOUS!!!

Raspberry White Chocolate Chip Cookies

Yield: 3 dozen cookies
Prep time: 15 minutes
Bake time: 12-20 minutes

1 package Fleishmann’s® Simply Homemade® Raspberry Muffin and Bread Mix
2/3 cups Greek yogurt
1/3 cup butter, softened
½ cup light brown sugar
1 large egg
1 (12 ounce) package of white chocolate chips
1 (8 ounce) package yogurt covered cranberries or chocolate covered cranberries, optional but yummie

Preheat oven to 375°F.

In a medium size mixing bowl, cream together butter and sugar until fluffy. Add yogurt and egg. Stir until well combined. Add raspberry mix and continue mixing just until combined. Fold in chocolate chips and yogurt covered cranberries. Refrigerate batter 15-20 minutes (this prevents cookies from spreading).

Drop by rounded tablespoon onto ungreased baking sheets. Bake for 12-15 minutes or until golden brown. Transfer cookies to a rack to cool.

Raspberry White Chocolate Chip Cookies

Raspberry White Chocolate Chip Cookies

Buon Appetito!


I love being a mom-in-law!  Today my beautiful daughter (in-law) sent me a text asking for a recipe for her office (she’s a wonderful dentist) “Cinco de Mayo” party next week.  I guess you can say she knows where to turn when looking for a recipe.  I immediately thought of one that I wrote for a cookbook several years ago, however that recipe never made the final cut.  Here’s the recipe…

1 can (15 ounces) black beans, rinsed and drained
1 cup tomato salsa
2 tablespoons Weber Gourmet Burger Seasoning
2 tablespoons Worcestershire sauce
1 to 2 tablespoons canned chipotle peppers in adobo sauce, or to taste1 to 2 tablespoons adobo sauce from canned chipotle in adobo
1 teaspoon Spice Islands Ground Cumin
2 tablespoons Mazola Extra Virgin Olive Oil
½ to 1 cup shredded Monterrey Jack or Queso Fresco cheese
Tortilla chips for dipping

Directions:

Combine black beans, salsa, burger seasoning, Worcestershire sauce, chipotles, adobo sauce, cumin, and oil in a blender or food processor; pulse until blended but still chunky.DSC_0035DSC_0038

Place bean mixture in a two-quart casserole dish.  Top mixture with shredded cheese.  Bake in a preheated 375 degree oven for 15-20 minutes or until slightly golden and bubbly.  Serve with chips for dipping.

Note:  Tonight when I made this dip I was out of canned chipotle peppers, so I substituted 1 tablespoon Chipotle Pepper Seasoning and 1 teaspoon of liquid smoke!  It rocked!!!

Quick Facts:
Prep Time:  5 minutes
Cook Time:  15-20 minutes
Yield:  8 servings
Great dip or use as a topping on eggs, fajitas or sandwichesDSC_0043

Kinta’s Famous House Margarita

1.5 ounces Tequila (Reposado)
1.5 ounces Triple Sec
1.5 ounces freshly squeezed lime juice (about 3 limes)
1 cup Ice
1 lime
kosher salt

Rub the outside of 1 glass with cut lime. Dip into a plate of Kosher salt.
Combine the Tequila, Triple Sec and lime juice and ice into a cocktail shaker, shake well
and pour into prepared glass…..

Recipe courtesy of Kristopher Wallenta
Kinta’s Restaurant

margarita

Happy Cinco De Mayo


Lemon Poppyseed Bars

Sometimes you just have to have a refreshing dessert.  As part of my job as an R&D Consulting Chef for ACH Food Companies, I get to “inventorize” (new word) recipes made with our products.  This truly is one of my favorites, next month’s is another.  I hope you enjoy these bars as much as we all did testing and tasting them.  Quick, easy and just delicious!  This would make a very refreshing dessert for your Easter Sunday Dinner.

Lemon Poppyseed GY Bread

This wonderful product is available at Sam’s Clubs and soon to be in a Walmart near you!

Lemon Poppyseed Yogurt Bars

Servings: 36 2-inch squares
Prep time: 15 Minutes
Bake time: 40 minutes

1 Package Fleishmann’s® Simply Homemade® Lemon Poppyseed Mix
2/3 cups Greek yogurt
1 stick butter, softened
4 large eggs
1 ½ cup sugar
¼ cup lemon juice, or juice from 2 fresh lemons
¼ cup all purpose flour

Preheat oven to 350°F.

In a medium mixing bowl, blend together softened butter and yogurt. Add lemon poppyseed mix and continuing mixing until combined.

Press mix into an ungreased 9×13 inch pan. Bake for 15 to 20 minutes, or until firm and golden.

In another bowl, whisk together the eggs, sugar and lemon juice until creamy. Add the flour and whisk until incorporated. Pour over the baked crust.

Bake for an additional 20 minutes. The bars will firm up as they cool. Top with powdered sugar, if desired, for garnish.

Photo

Buon Appetito!