Monday, August 26, 2019

Recipe for a perfect summer's end

Better late than never
It seems that I'm finally getting in the groove
just as summer ends. The warmer weather is
still impacting my culinary output. Causing
me to keep things simple rather than slave
over a hot stove. Dining al fresco continues to
be our preference. Even with uninvited guests
such as flies and yellow jackets. However over
the course of the last few weeks I've relied on
a few tried and true dishes. All that are quick,
easy, and quite popular. However as many of
you know, I rarely follow recipes. Hence the
following is my attempt to replicate them for
the record. My hope is you'll  enjoy them also!

Asian Slaw

1/2 head of cabbage sliced by choice
4-6 green onions sliced
1-2 jalapenos (no seeds) sliced thinly
3/4 cup fresh cilantro chopped
1/3 cup olive oil
1/3 cup rice wine vinegar
Juice of one orange
Juice of one lime
Salt/Pepper to taste

Mix all of the above.
Chill for 2-3 hours then serve.

Mayonnaise Slathered
Roast Chicken

5-6 pound whole chicken
1 small yellow onion peeled and halved
1 stalk of celery (with leaves on) cut in 3" increments
2 springs fresh rosemary
1 lemon halved
Garlic Powder
Onion Powder
Salt/Pepper to taste
1 small jar of mayonnaise
White wine

Preheat oven to 450
Wash/prepare chicken as you usually do.
Salt/pepper cavity as you like.
Sprinkle cavity with garlic/onion powder.
Stuff cavity with onion, celery rosemary, lemon.
Tie legs together with kitchen string. This will hold cavity contents in.
Salt/pepper chicken exterior by preference
Sprinkle with garlic/onion powder.
Place chicken breast side down on roasting pan (with rack).
Liberally coat chicken with mayonnaise.
Pour 1/3 to 1/2" of white wine in pan under tray (do not touch chicken).

Roast 30 minutes at 450 degrees breast side down.
Carefully turn chicken over to breast side up (watch out it's slippery!)
Slather the breast side once up before putting back in oven.
Roast one hour minutes more at 325 degrees (until juices run clear.)

Cast Iron Skillet
Upside Down Plum Cake

2 sticks butter
1 cup milk
1 cup sugar
1 cup brown sugar (packed)
1 tsp vanilla
2 cups flour
1 TBS baking powder
1 tsp salt
2 extra large eggs
6-8 fresh plums

Preheat oven at 350 degrees.

Heat 12" cast iron skillet until warm.
Take off heat.
Melt one stick of butter in warm skillet.
Add brown sugar.
Mix with a fork and spread around.
Lay halved plums into brown sugar.
Alternating skin and flesh sides up in circular pattern.

In a bowl combine one stick butter, milk, sugar, and vanilla with a hand mixer.
Add flour, salt, and baking powder and beat gently until mixed.
Add eggs and beat additional two minutes.

Gently pour batter on top of plums.
Batter should cover just slightly.
Spread gently.
If it doesn't go to the edges don't worry.

Bake at 350 for 40 minutes (test batter with toothpick),
Let sit in skillet for 20 minutes.
Loosen edges with knife.

"Shangri-la" (Sangria)

1 bottle red wine (I prefer Spanish Tempranillo)
1 cup cognac or brandy
1/2 cup orange liqueur (I use Grand Marnier)
Optional -
One can San Pellegrino Lemonata
One orange sliced
One lemon sliced
One lime sliced
One apple sliced (across core)
Handful of whole strawberries

Mix all of the liquid ingredients in a large pitcher.
Add fruit.
Let "steep" in fridge at least 2-3 hours before serving on ice.
Be careful - it can take you by surprise...