White wine Sangria
July 25, 2014
WSJ 2014 Washington DC
Dry white wine, St Germain liqueur (elder flower), fresh pineapple, strawberries,oranges,lemons.
Serve in wine glass.
Spanish Potato Omelette
July 25, 2014
- 1 LB (yukon gold) potatoes sliced.
- 4 eggs well beaten
- 1 onion diced or thin slices
- 3-4 TB olive oil/butter
- chives
Heat 2 TB oil in large pan, add potatoes & onion, cook med heat until softened about 15 min. Remove from heat.
Combine eggs and potatoes in bowl, return to fry pan with 1 TB oil & 1 TB butter, cook med low heat 2 min until set.
Turn omelette over (use another pan or plate) and continue cook 1 min.
Sprinkle chopped chives on top.
Zander’s Bolognese Sauce
July 14, 2014
List ingredients: Use large cast iron fry pan
- Pancetta 4 0z
- ½ LB each: ground beef, mild Italian sausage (skin removed)
- 2 carrots coarsely chopped
- 2 celery coarsely chopped
- 2 shallots chopped
- 1 onion coarsely chopped
- 1 clove garlic (minced or TJs frozen)
- 2 – 28oz cans whole San Marzano tomatoes
- 1 6oz can tomato paste
- 2/3 C red wine
DIRECTIONS
- In large cast iron pan, brown pancetta then add ground beef and sausage until browned. Remove meat from pan leaving juices.
- Saute carrots, celery, onion, shallots until translucent, then add garlic. S & P
- Add tomato paste into middle of pan to “melt”
- Add 2/3C red wine to deglaze, reduce by half.
- Return meat to pan.
- Add 2 cans whole tomatoes, squeezed by hand to break up or coarsely chopped.
- Continue to cook on low heat until reduced.
- cook Orecchiette pasta, add sauce.
Harissa Hollandaise
June 17, 2014
2014 WSJ, serve with asparagus potato frittata. Serves 4
- 1 egg yolk
- ½ tsp water
- ½ tsp harissa paste
- 6 TB melted butter, just warm
- juice from ½ lemon
Whisk yolks, water and harissa then beat until frothy in a bowl over simmering water.
Remove from heat.
Whisk in 1 TB butter at a time, keep bowl warm. season with lemon juice and salt & pepper.
Frittata
¼ C olive oil, ½ LB yukon gold potatoes, quartered and sliced thin, ½ C thin sliced sweet yellow onion,¾ C asparagus cut into ½ inch long pieces, 4 eggs beat until frothy. 450° Oven. Cook oil,potatoes & onion cast iron pan until done approx 12 min. Add cooked asparagus (boil 2 min). fold eggs, potatoes & asparagus into skillet, cook 8 min until sides set then transfer to oven for 10 min.
Sauce Sterling
March 15, 2014
Fish sauce Aninni Beach Kaua’i.
Four ingredients to make best sauce for cooking fish. Mix ingredients together, baste onto fish and cook as desired (bake/broil/grill)
- 1 C mayo
- 1 tsp lemon pepper
- 1 tsp garlic powder
- olive oil
Very Best Prize Winning Pork Ribs
March 15, 2014
From Sallye H, Kauai 2014 Bake 2 hours 285º
- Pre- seasoned pork ribs (they look like they have been rubbed with paprika)
- 1 tsp liquid hickory smoke flavoring
- ¾ C brown sugar
- 1 TB paprika
- 1 TB garlic powder
- 1 TB onion flakes
- 2 tsp bourbon pork rub (from Safeway- McCormick Gourmet “Bourbon Spiced Pork with roasted sweet potatoes and apples)
- 1 “danger” spoon Aromat (Knorr) seasoning
- Bacon grease
- 2 C favorite BBQ sauce (mine is Stubb’s Original)
Preheat oven 285°
Mix sugar and spices to make a rub. Apply rub to all sides of ribs.
Smear all sides of ribs with bacon grease.
Lay ribs on TWO layers of foil, shiny side out and meaty side down.
Top with TWO layers of foil on top of ribs, shiny side out. roll and crimp edges tightly, edges facing up to seal.
Place on baking sheet, bake for 2 to 2½ hours until meat is starting to shrink away from edges of bone.
Remove from oven
Heat broiler, cut ribs into serving portions of 3 or 4 ribs, arrange on broiler pan, fatty side up. Brush on BBQ sauce.
Broil for 2 minutes on top rack until sauce is cooked on and bubbly. DIG IN.
My Best Coleslaw
March 15, 2014
From Sallye H., Kauai 2014
- 1 C Mayonnaise
- 3 TB seasoned vinegar (or apple cider vinegar)
- 2 pkgs splenda (or equivalent sugar)
- 1 “danger” spoon creamy mustard
- 1 ‘danger” spoon Aromat Knorr seasoning
- 1 “danger” dried chopped onions
- 1 “danger” spoon fennel
- 1 “danger” spoon dill
- dash paprika
- dash cayenne
- dash coarse black pepper
Mix ingredients well and pour over:
shredded carrot,
red and white shredded cabbage
thinly sliced red onion
apple sticks (add just before serving)
Lillet Cocktail
February 27, 2014
Liberté – celebrate Bastille Day
- 3 oz Lillet blanc (or Cocchi Americano for more quinine taste)
- 1 oz Hendrick’s gin
- 2 dashes Fess orange bitters
- twist orange peel
Liquids over ice, strain into cocktail glass, garnish with twisted orange peel.
Olsson Recipes 