Made with premium-quality, grass-fed ground beef combined with blue cheese, Worcestershire sauce, and dry mustard, you’ll never go back to ‘plain’ hamburgers. These burgers are stupendous! INGREDIENTS: 3 lbs. lean grass-fed ground beef 4 ounces blue cheese, crumbled 1/2 cup minced fresh chives 1/4 teaspoon hot pepper sauce 1 teaspoon Worcestershire sauce 1 teaspoon coarsely...Read More
This is a delightful summer dessert, easy to make, and delicious to eat! INGREDIENTS: 1/2 cup (packed) brown sugar 1/4 cup honey 4 tablespoons unsalted butter 1/2 cup fresh thyme sprigs 6 large Shiro plums, ripe but firm plums (about 2 pounds), halved, pitted Crème fraîche (or slightly thinned Greek yogurt) Additional fresh thyme sprigs...Read More
INGREDIENTS: 6 large ears corn, husked and cleaned 4 large plum tomatoes, diced 1 small red onion, diced 1/4 cup extra virgin olive oil 3 tablespoons red wine vinegar Salt and pepper to taste 1/2 cup fresh chopped basil METHOD: Bring a large pot of lightly salted water to a boil. Cook corn in boiling...Read More
INGREDIENTS: 1 cup boiling water 1 cup yellow cornmeal 2 tablespoons sugar 1 teaspoon salt 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon soda 1 cup buttermilk 1/2 cup fresh corn kernels 1 large egg, lightly beaten 2 tablespoons melted cooled unsalted butter, plus additional butter METHOD: Bring 1 cup of water to...Read More
This zippy salsa is great with corn chips or as a topping for grilled chicken. It can also be used as a vegetarian taco filling. INGREDIENTS: 2 ears corn on the cob, husks, and silk removed 2 tomatoes, chopped 2 avocados, peeled and diced into 1/2-inch cubes 1/2 bunch cilantro, stems removed and leaves chopped...Read More
This creamy salsa is full of summer flavor and a nice change from the usual tomato salsa. Serve with tortilla chips or as a relish with your favorite Mexican food. INGREDIENTS: 1 1/2 cups fresh corn (kernels cut off the cob) 1 tablespoon olive oil 1 (15 ounce) can black beans, drained and rinsed 1...Read More
Tangy pickled beets are always a welcome treat with a meal or served on a salad. INGREDIENTS: 8 medium fresh beets 1 cup vinegar 1/2 cup sugar 1-1/2 teaspoons whole cloves 1-1/2 teaspoons whole allspice 1/2 teaspoon salt METHOD: Scrub beets and trim tops to 1 inch. Place beets in a large saucepan. Add water...Read More
Indian cuisine is one of my favorites, and it seems we have a dearth of Indian restaurants in our area. When I saw this recipe in an article, A Tale of Two Tandooris, by Monica Bhide, I had to try it. It’s simple and delicious! Just be sure to allow at least 8 hours for...Read More
Fresh fruit salsas satisfy the taste for salad and fruit in one dish. Peaches, nectarines, or plums can also be used. Serve as a condiment with pork, chicken, or duck. INGREDIENTS: 1/2 pineapple, cut into 1/4-inch pieces 2 medium tomatoes, diced 1 small cucumber, seeded and diced 2 shallots, minced 1/2 jalapeno chile, minced 1/4...Read More
