Avocado Salad with Tomatoes

AVOCADO SALAD WITH TOMATOES, LIME, AND TOASTED CUMIN VINAIGRETTE

This  Salad and Toasted Cumin Vinaigrette is one of my favorites. THe salad is perfect with sweet red onions as long as they are mild and not bitter. I love this salad during the summer and the arugula is slightly peppery but not too strong.  

Ingredients

•  4 large ripe tomatoes, cut into 1-inch chunks, or 20 cherry tomatoes, halved
•  2 ripe large Hass avocados, halved, pitted, peeled, and cut into 1-inch chunks
•  1 large red onion, thinly sliced
•  Toasted Cumin Vinaigrette, recipe follows
•  1 cup arugula leaves
•  1 teaspoon ground cumin
•  1/4 cup freshly chopped cilantro leaves

Directions

Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.

Vinaigrette:

• 1/4 cup fresh lime juice
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey
• 1 tablespoon cumin seeds, lightly toasted
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup olive oil
• 1/4 cup canola oil
• Salt and freshly ground pepper

Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper to taste

 Do not use a blender to make this vinaigrette.

Eggplant Hummus

Eggplant Hummus is a fabulous snack to prepare when having guests over to entertain. When having friends visit, prepare something that will make friends take notice of your culinary prowess. This treat goes well with crackers, pita chips, or fresh vegetable chips.  

One hint I cannot leave out, is to cut back on the garlic to a desired taste. Sometimes the garlic will overpower the flavor and make your dip bitter as it marries in the fridge.  

Ingredients

• 1 (1 1/2-pound) eggplant or 3 Japanese eggplants, trimmed and cut into 2-inch pieces
• Olive oil, for drizzling, plus 1/3 cup
• Kosher salt, for seasoning, plus 1/2 teaspoon
• Freshly ground black pepper, for seasoning, plus 1/4 teaspoon
• 1 (15-ounce) can cannelloni beans, drained and rinsed
• 1/3 cup loosely packed fresh flat-leaf parsley
• 3 tablespoons fresh lemon juice (from about 1 lemon)
• 1 clove garlic
• 1 hothouse cucumber, cut into 1/4-inch thick slices

Directions

Preheat the oven to 450° and place an oven rack in the middle.

Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. 

Set aside to cool.

In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste

Place the hummus in a dipping bowl and serve with the cucumber slices. Alternatively, spoon the hummus over the cucumber slices and arrange on a serving platter. 

Huckleberry Sauce

This huckleberry sauce is one of the very best I have tasted, and it was so easy to make for my family. Huckleberry sauce is the sweetest topping for a bowl of vanilla ice cream or as a drizzle on a banana split. Try spiraling a line in a sundae glass and then add ice cream, whipped cream and more sauce over the top with a cookie. This sauce makes the most delicious decoration and it will make every child want more. 

This sauce can become a jam if you cook it too long. Make sure to stir constantly until the sauce or jam has a desired consistency. Either way a family will love having this sauce on their dessert. Here is the recipe for delicious huckleberry sauce:

Ingredients

·                     2 cups huckleberries

·                     1/3 cup granulated sugar

·                     2 tablespoons lemon juice

·                     2 tablespoons cornstarch

·                     1 1/2 teaspoons water

Directions

In a saucepan over medium heat, add huckleberries, granulated sugar and lemon juice. Bring to a boil reduce heat and simmer for 5 to 8 minutes.

In a small bowl, combine the cornstarch and water. Slowly stir into the huckleberry sauce and heat until thoroughly combined and thickened.

Serve over vanilla ice cream, or as a garnish for a savory steak or fillet.

Easy Cheese Ball

Here is a great snack to bring to any holiday party. I always bring this because it is a huge success. I hope you have a wonderful season. 

This is a great snickity to bring to any party. People will eat it up.

1    8oz Cream Cheese, softened
2    Green onions, diced

1/2  Cup sharp or medium cheddar cheese, grated

Thoroughly mix together in a bowl and make into a ball.

Place ball in the center of a serving platter

Sprinkle with light paprika, sliced almonds or sesame seeds, your choice.

Lay crackers out along the rim of the platter.

Add a small serving knife and look out.

I never bring home leftovers, it disappears.

Tip. Make ahead so the flavors marry before the party.

You can also make a jumbo batch by doubling the recipe

Enjoy!
Patrick Tremblay

Party Drinks

Settling on drinks is always the first step when deciding to throw a party for friends. Snicketie’s or snacks are easy to accomplish. Many people have food favorites that he or she was raised on at home or from attending many events. Obtaining recipes from others at various times of the year happens regularly. Drinks are another story and libations are very difficult to accomplish if the server is a novice. This is a good reason to decide on drinks first.  Many friends have an individual drink that he or she enjoys, and as a host one should provide a selection of drinks for friends to choose from.  A structured drink menu sitting by the bar can make the evening fun. The following drinks are staples at any party and can be enjoyed by all.

The Ruby Martini

2 oz Vodka; Absolute, Belvedere, or Grey Goose are the best

1 oz fresh or bottled Pomegranate Juice

½ oz Orange juice or Margarita Mix in the bottle

Pour the ingredients over a ¾ full shaker of ice

Cover and shake until frothy inside and frosty on the outside.

Pour into a chilled martini glass and garnish with a slice of orange, lemon, or stemmed cherry.

This drink is a brilliant red and the flavor is just as sparkling as the name.

The Magic Mojito

10 clean mint leaves              3 oz soda water                       Metal Spoon/silverware

1 lime, juiced                          1 sugar cube

 ½ Lemon, juiced                     1 ½ oz Absente or Absinthe Liqueur

Muddle together mint, lime, and lemon in a large shaker half way filled with crushed Ice

Add 3 oz of soda water and set aside

In a 12 oz glass goblet fill half way with ice and balance spoon over rim of goblet

Place sugar cube in the center and slowly pour absente over cube. Carefully light sugar cube with a lighter or use long matches for safety purposes.

Pour muddled juice over the spoon and drop the cube into the glass, stir and enjoy

With safety, watch the magic with this drink.

Caribbean Christmas

Crushed ice                       2 oz Pineapple Juice                  Assorted fruits for Garnish

1 oz Chambord                  1 oz Midori                         

1 spoon                              2 oz Cranberry Juice

Fill half of a tall glass with crushed ice

Pour the Chambord into a tall glass

Place the spoon with concave side up against the side of the glass right above the ice

The spoon is used to slow the ingredients as you slowly pour to create a layered appearance in the glass. Pour each ingredient over the spoon slowly as listed.

Garnish with assorted fruit and enjoy the sunset.

This is a beautiful drink that is just as amazing to look at as it is to drink. It is very important to pour all the ingredients in order as listed in the recipe, (Pineapple Juice, Midori, and Cranberry Juice).

The White Nutcracker

4 oz Kahlua
2 oz Vanilla vodka, Absolute
Add milk or cream to fill your glass

Mix or shake, and then pour over ice in a glass tumbler

Try this recipe with vanilla or raspberry vodka

Make a Skinny Nutcracker with skim, rice or soy milk.

Both flavors are delicious, be careful, they can sneak up on you.

The Rat King

I can red bull

4 oz Kahlua
2 ½ oz tequila

Mix or shake, and then pour over ice in a glass tumbler

This is also delicious but very strong

Hot buttered Rum Drink

1 tablespoon soft butter

1 tsp brown sugar

¼ tsp Vanilla extract

Spices to taste: ground cinnamon, ground nutmeg, allspice

2 oz dark rum

Hot water

Whipped cream (optional)

Place the butter, sugar, and spices at the bottom of a tall mug (Irish coffee glass)

Mix well or muddle until a paste is formed.

Pour in the rum

Fill with hot water to the top of the glass

Stir gently, and then top with whipped cream if desired

A host can never go wrong with a variety of mixed drinks, but not every guest enjoys a mixed cocktail. There is a select few that would prefer just a beer. If this is the case, make sure to have a nice selection for those that are not as adventurous but still deserve a quality beverage.  A nice selection of Seasonal Samuel Adams, Indian Pale Ales (IPA’s), or local micro brews can make a festive offering.

Last, don’t forget the designated drivers or non-drinkers that will put up with the other guests. The host should have bottled water, clear soda pop, ginger ale, cranberry juice, orange juice, coffee, Blue Gatorade, or any other ingredient that the host can pour and garnish. This is a great way to make all guests feel like he or she is participating without the peer pressure.  

Happy Holidays

Turkey Chili

This turkey chili has only 180 calories per 1/2 cup. The fat content is low with 3 grams and the sodium is 765 milligrams. The carbohydrates measures out to 23 grams per serving. What is really good for this meal is the fiber at 5.5 grams, and the 13 grams of protein. The sugar's count is valued from the natural sweeteners in the vegetables and that is around 6 grams per serving.

After importing the measurements into a standard point counter, the meal falls within 4 points. This chili only takes 20 minutes in preparation, but the simmering on the stove for the hour and a half is exactly what the family needs to enjoy a fantastic meal without the guilt.


Ingredients:

One 29-oz. cans tomato sauce
One 14.5-oz. can diced tomatoes, drained
One 15-oz. can chili beans (pinto beans in chili sauce), not drained
One 15-oz. cans red kidney beans, drained and rinsed
1 cup frozen sliced or freshly chopped carrots
2 bell peppers (different colors), chopped
1 large onion, chopped
One 4-oz. can diced green chilies
2 tsp. chopped garlic
1 tsp. chili powder
1 tsp. ground cumin
1 lb. raw lean ground turkey
Optional: salt

Directions:

On med-high quickly sauté onions and garlic then add turkey; break it up into small chunks. Cook to desired doneness, add the remainder of ingredients to pot.

Mix to combine and coat all of the beans and veggies with sauce.

Cover and cook on med-low for 1 hour

Stir to distribute turkey. If you like, add salt to taste. 

This is yummy, and children love it too!

Fresh Tomato Sauce

Fresh tomato sauce is another way to create a new taste for an old creation. Today, tomato sauce is served with a variety of dishes and not just Italian food. Tomato sauce partners well with vegetables, various cheeses, breads, and proteins. Tomato sauce is one of the mother sauces in cooking and has multiple variations to experiment with in the kitchen. This delicious sauce is robust and full of flavor, and one would never guess it only takes 25 to 30 minutes to make and the end result is scrumptious.

Here is a simple recipe to follow when a quick tomato sauce is needed.

Ingredients

5 large ripe tomatoes (for a stronger taste, use the equivalent volume in Roma tomatoes)

2 to 3 cloves garlic, minced

2 tablespoons olive oil or canola oil

½ cup Parmesan cheese, grated or shaved

¼ cup fresh parsley, finely chopped

Salt and pepper to taste

*A bowl of ice water is needed to blanch the tomatoes

Directions

Blanch the tomatoes by taking a paring knife and slice an X on the top. This is called scoring a tomato. After the tomatoes are scored place them in boiling water for 30 seconds to a minute. *Immediately take them out and plunge them into a bowl of ice water. This will make the skin separate from the flesh of the tomato. Peel off the skin, dice the tomatoes, keeping the juice and discarding the seeds; set aside in a bowl.

Heat the oil in a large sauté pan until hot, medium-heat. Make sure the oil is not too hot or it will burn your garlic and make them bitter. Add the garlic to the pan and stir until slightly brown and the garlic have began to permeate a garlic flavor.

Add the tomatoes with juice and mix into the garlic, this will marry the flavors.

Add the parsley, and stir in lightly.

Spill the mix onto a warmed serving dish, season with salt and pepper to desired taste, and sprinkle the top with Parmesan.

Serve this sauce over pasta, rice, proteins, beans, or whatever one wishes to eat. 

Summer Salsa

Summer salsa is one of my favorites during the hot season. This versatile salsa can be eaten by itself with fresh corn chips and guacamole, or as a topper for beef or fish  tacos. Many times summer salsa is regulated by the various fruits available, but my favorite is when you add a fresh mango to the mix of tomatoes and onions and peppers that make ones mouth water for the hot weather. This goes best with a beverage like a tart lemonade or strawberry daiquiri.

This combination of fresh ingredients is one of the easiest recipes to follow and the list is not too long. Here are the ingredients and directions for summer salsa, and the guests will ask for the recipe every time. This is one of the go to meals that is always a winner. Here is hoping you have the same success I do every summer. Enjoy!

Ingredients

1.5 or 2 medium ripe tomatoes diced with all the juice and seeds included
1 medium yellow onion (Maui) diced small
1/2 mango, diced; add a teaspoon of sugar to the meat if it is not too sweet.
1 or two long pickled Serrano peppers diced, the more you use the hotter it becomes
1 whole lemon, squeezed, be careful of the seeds
Salt and pepper to taste

Directions

Mix all the ingredients together without bruising the fruit and vegetables.
Refrigerate the salsa until chilled and the flavors marry.
Eat with freshly warmed corn chips or as a topper for tacos
Either way, you will enjoy this meal with friends and family for years to come.