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Dill Pickles Pickled Okra

Archive for August, 2010

Hello All!  And welcome back to Food~Flavor~Fun!

A great place to find and share some great FREE food ideas, to be prepared and shared with family and friends, to bring a lot of fun, joy and great tastes into all our lives.  Why?  ‘Cause very few things in life bring more pleasure than a great tasting meal.  I’m so glad your here with me today.  Welcome!  Welcome!  Welcome!

First an annoucement:  The Food~Flavor~Fun Kitchen Essentials Shop is now available!  You will find a bunch of great tools to help make your time in the kitchen easier and more enjoyable.  And 5% of profits from the Kitchen Essentials Shop will go to feed the hungry and build housing for the homeless.  Please visit the new Shop Tab.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

Ok on with tonight’s recipe.  This is a great little potato salad.  I like it because it’s not just the usual potato salad.  The pine nuts give it a nutty crunch for a change in texture vs. the potatoes.  The nice pesto adds the real kick to this dish.  Try this one in place of your regular potato salad for your next cookout.  I’ll be making this one over thee Labor Day Weekend to go with whatever winds up on the grill.

Grilled-Potato Salad with Parsley Pesto

Ingredients:

  • 1 1/2 pounds fingerling potatoes, cut in half lengthwise
  • 4 teaspoons salt, plus more to salt the potato water
  • 6 tablespoons olive oil (divided use)
  • 4 teaspoons coarsely ground black pepper (divided use)
  • 1/4 cup pine nuts
  • 1 1/2 cups fresh parsley leaves
  • 2 tablespoons fresh oregano leaves
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped garlic
  • 1 tablespoon capers

Directions:

Put the potatoes in a large saucepan and cover with water.  Salt the water and bring to a boil over medium heat.  Cook until slightly tender, about 15 to 20 minutes.  Remove the potatoes from the water to a bowl and let cool.

Preheat the grill to medium heat.

Season the potatoes with 3 tablespoons of olive oil, tablespoon of salt and 1 tablespoon of pepper.  Arrange on the grill and cook for a couple of minutes on each side.  Remove to a serving bowl and reserve.

In a small saute’ pan, toast the pine nuts over medium heat until lightly browned.  Remove from heat and set aside.

In a food processor, place the parsley, oregano, lemon juice, garlic, capers, 1 teaspoon each of salt and pepper, remaining 3 tablespoons of olive oil and the pine nuts.  Pulse until the mixture forms a smooth paste.  Add to the potatoes and toss to coat well.  Taste and re-season.  Serve at room temperature or cold.  Serves 4.  Enjoy!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

You can also find my podcast on iTunes.  Look it up and join me in making and sharing some great tasting meals.

Bye for now.

Categories : Soups and Salads
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Aug
28

Boiled Shrimp Cocktail

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Hello All!   And Welcome back to Food~Flavor~Fun!

A great place to find and share some great FREE food ideas, that are loaded with flavor, to be prepared and shared with family and friends to bring a lot of fun, joy and great tastes into all our lives.

I’m so glad you came to join me today.  Welcome!  Welcome!  Welcome!

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

Coming Soon!  The Food~Flavor~Fun – Kitchen Essentials Store.  Here you will be able to find the tools, appliances, special seasonings and other specialty items to increase you enjoyment in the kitchen and the flavors on your table.

Today I’m going to share a great appetizer recipe.  Although, it does not have to be an appetizer.  I had it for dinner last night…along with some great Crab Cakes.  There is a bunch of flavor in this boiling pot.  This is one of my all time favorite appetizers.  Try it at your next dinner party or family dinner.  I know it will be a huge hit!

Boiled Shrimp Cocktail

Ingredients:

  • 1 teaspoon whole black pepper corns
  • 1 teaspoon coriander seeds
  • 1 rib celery, cut into 1-inch pieces
  • 1 sprig fresh tarragon
  • 2 sprigs fresh thyme
  • 3 sprigs fresh parsley
  • 1 teaspoon paprika
  • 2 tablespoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1 teaspoon cayenne pepper
  • 1/2 lemon, squeezed and the shell, plus 4 wedges for garnish
  • 1/4 cup white wine
  • 4 cups water
  • 2 bay leaves
  • 1 pound (about 30) shrimp, peeled, deveined, tail segment left intact
  • Cocktail sauce (recipe follows)

Directions:

In a large saucepan, combine the pepper corns, coriander seeds, celery, tarragon, thyme, spices, lemon juice and shell, white wine, water and bay leaves and bring to a boil over high heat and cook for 5 minutes.  Add the shrimp to the boiling water, stir, cover and remove from the heat.  Let stand for 8 to 10 minutes, or until the shrimp are just cooked through.

Strain in a colander and transfer the shrimp to a large bowl.  Discard the cooking liquid and seasonings.  Refrigerate the shrimp until well chilled, about an hour.  While the shrimp are chilling, make the Cocktail sauce.

Cocktail Sauce
Ingredients:

  • 1 cup ketchup
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 – 4 drops Tabasco hot sauce (optional)

Directions:
Combine all the ingredients in a small non-reactive bowl and stir until thoroughly combined.  Refrigerate until ready to serve.

To serve, place a few spoonfuls of cocktail sauce in the bottom of a Martini glass.  If you need a filler at the bottom of the glass, use some shredded lettuce.  Place 6 shrimp around the rim of the glass with the head end of the shrimp in the cocktail sauce and the tails over the rim.  This will help them stay in place.  Garnish with a slice of lemon.  Enjoy!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

You can also find my podcast on iTunes.  Look it up and join me in making and sharing some great tasting meals.

Bye for now.

Categories : Starters
Comments (1)

Welcome back to Food~Flavor~Fun!

A great place to find great food ideas (recipes) for FREE!  These are intended to be prepared and shared by you with family and friends to bring a lot of fun and great tastes into all our lives.  Why?  ‘Cause few things are better than a great tasting meal.  I’m so glad that your here to spend a little time.  I hope you find something you like.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If ou see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

Coming Soon!  The Food~Flavor~Fun – Kitchen Essentials Store.  Here you will be able to find the tools, appliances, special seasonings and other specialty items to increase you enjoyment in the kitchen and the flavors on your table.

Nothing says summer like fresh, ripe peaches.  These sweet fruits go really well with pork.  Give this one a try for a great Sunday dinner.

Grilled Pork Tenderloin and Peaches

Ingredients:

  • 3 tablespoons canola oil
  • 2 tablespoons fresh rosemary, finely chopped
  • 1/2 teaspoon fresh ground black pepper
  • kosher salt
  • Peaches Agrodolce (recipe follows)
  • 1 1/2 pounds pork tenderloin, well trimmed
  • rosemary sprigs, for garnish

Directions:

Whisk the oil, rosemary and pepper in a baking dish.  Add the pork; turn to coat.  Cover and refrigerate for 1 to 8 hours.  More is better.

Remove pork from refrigerator 20 minutes before grilling.

Heat grill to high.  Season the tenderloin liberally with salt and grill on all sides until golden brown and slightly charred, 2 minutes per side.   Brush with peach glaze, either close the grill lid or cover with a pot lid on your stove top grill and continue cooking about 5 minutes or until a meat thermometer inserted into the center reads 145°F.

Remove to a cutting board, tent with foil and let rest for 10 minutes.

Slice into 1/2 inch thick pieces.  Place on a platter; pour the remaining glaze and peaches over the top and garnish with rosemary sprigs.

Peaches Agrodolce

Ingredients:

  • 1 cup red wine vinegar
  • 1/4 cup water
  • 1/2 cup clover honey
  • pinch of salt
  • fresh ground black pepper
  • 3 slightly under ripe peaches, halved, pitted and each half sliced into quarters

Directions:

Bring the vinegar, water, honey, salt and pepper to a simmer in a large high-sided saute’ pan over medium heat.  Add the peaches and cook, stirring once or twice until slightly soft, about 5 minutes.

Remove peaches to a plate; continue cooking liquid until slightly reduced, about 5 minutes.   Transfer the peaches and the glaze to a small bowl.

Enjoy!!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

You can also find my podcast on iTunes.  Look it up and join me in making and sharing some great tasting meals.

Bye for now.

Categories : Main Courses
Comments (0)
Aug
14

Easy Mexican Flan

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Hello All! And welcome back to Food~Flavor~Fun.

A great place to find and share some great FREE food ideas, to be prepared and shared with family and friends to bring a lot of fun, joy and great taste into our lives.  I’m so glad your with me today.  Welcome!

Coming Soon!  The Food~Flavor~Fun – Kitchen Essentials Store.  Here you will be able to find the tools, appliances, special seasonings and other specialty items to increase you enjoyment in the kitchen and the flavors on your table.

It’s another hot summer day. I had a craving for something sweet. Flan and baked custard has always been one of my favorite desserts. This one is really easy. Give it a shot.

Easy Mexican Flan

Ingredients:

  • 1 cup and 1/2 cup sugar
  • 6 large eggs
  • 1 (14 ounce) can sweetened condensed milk
  • 2 (13 ounce) cans evaporated milk
  • 1 teaspoon vanilla

Directions:

Preheat the oven to 325°F.  You will need 6 ramekins of other specialty flan cookware and a large baking pan to put them in.

Pour 1 cup of sugar in a warm pan over medium heat.  Constantly stir the sugar until it browns and becomes caramel.  Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides.  Reheat the caramel if it starts to harden.

In a mixer or with a whisk, blend the eggs together.  Mix in the milks then slowly mix in the 1/2 cup of sugar and then the vanilla.  Blend smooth after each ingredient is added.

Pour the custard into the caramel lined ramekins.  Place ramekins in a large glass or ceramic baking dish.  Place the pan on the rack in the oven and then add about 1-2 inches of hot water to the pan so the ramekins are in a water bath.

Bake for 45 minutes in the water bath.

Remove the ramekins and allow to cool.  Place the ramekins in the refrigerator for about an hour. 

To serve, invert each ramekin onto a small plate.  The caramel sauce will flow over the custard.  A little whipped cream makes a good garnish.  Enjoy!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

You can also find my podcast on iTunes.  Look it up and join me in making and sharing some great tasting meals.

Bye for now.

Categories : Drinks and Desserts
Comments (0)
Aug
09

Lobster Scallion Shooters

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Hello All!  And welcome to Food ~ Flavor ~ Fun!

A great place to find and share some great food ideas, that are loaded with flavor, to be prepared and shared with family and friends to bring a lot of fun, joy and great tastes into all our lives.  Why?  ‘Cause few things in life beats a great meal.  I’m really glad that you’ve joined me today.  Welcome! Welcome!  Welcome!

Coming Soon!  The Food~Flavor~Fun – Kitchen Essentials Store.  Here you will be able to find the tools, appliances, special seasonings and other specialty items to increase you enjoyment in the kitchen and the flavors on your table.

Today I’m going to share a recipe that I had to search for a bit.  For our anniversary, I took my wife out to a 5 star restaurant in downtown Dallas called Abacus.  The chef there, Kent Rathburn is well know for this signature appetizer.  It’s served in Saki glasses.  It’s basically a small lobster dumpling that is covered in a great spicy sauce.  We had several rounds!  I’m using this one for my next small dinner party.  The recipe makes about 32 shots.  so plenty to share with friends.  If you have trouble at your usual store finding ingredients, a local Asian market is a great place to find them.  Most of the packaging in the Asian markets have no English.  I have found the younger clerks to be both bilingual and very helpful.

Lobster Scallion Shooters

Ingredients for the Dumplings:

  • 2 ounces of sesame oil
  • 4 cloves of garlic, minced
  • 2 shallots, minced
  • 1 stalk lemongrass, minced
  • 2 ounces ginger, peeled and minced
  • 1 pound lobster meat, chopped fine
  • 1/4 cup tamari soy sauce
  • 2 tablespoons sambal chile sauce
  • 1 bunch scallions, chopped
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped basil
  • 32 small dumpling wrappers
  • 2 eggs, beaten, for egg wash
  • 3/4 quart peanut oil, for frying
  • Red Curry-Coconut Cream, recipe follows

Directions:

In a medium saute’ pan, saute’ in sesame oil the garlic, shallots, lemongrass, and ginger until slightly browned.  Remove from heat and transfer to a mixing bowl.

Fold in lobster meat, soy sauce, sambal, scallions, mint and basil.  Lay out dumpling wrappers evenly on a flat surface and brush each with a thin layer of egg on each wrapper.  Place a small amount of the mixture in the center of the wrapper.  Fold the edges of the wrappers up around the mixture and squeeze the edges to seal the dumpling.

Deep fry dumplings in 350°F. peanut oil until golden brown.  Serve with Red Curry-Coconut Cream.

Red Curry-Coconut Cream

Ingredients:

  • 2 ounces sesame oil
  • 6 cloves of garlic, chopped
  • 2 large shallots, chopped
  • 2 ounces ginger, peeled and chopped
  • 2 stalks lemongrass, chopped
  • 2 kaffir lime leaves
  • 1/2 cup rice vinegar
  • 1/2 cup mirin
  • 2 tablespoons red curry paste
  • 2 (8-ounce) cans coconut milk
  • 1 ounce cornstarch, dissolved in water
  • 1/2 bunch cilantro, coarsely chopped
  • juice of 2 limes

Directions:

In a small saucepan, add sesame oil and lightly saute’ the garlic, shallots, ginger and lemongrass until translucent; do not brown.  Add in kaffir lime leaves, cover with rice vinegar and mirin and continue cooking until the liquid is reduced by half.

Stir in the red curry paste and coconut milk and bring to a boil.  Thicken the sauce with cornstarch mixture.  Teep in cilantro and add lime juice.  Strin through a fine seive.

To serve, place a few scallions in the bottom of shot glasses, place a dumpling on the glass  and pour the sauce over to cover.  Serve warm but not overly hot.  Toss them back like a shot and enjoy the tremendous flavor.  Enjoy!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

You can also find my podcast on iTunes.  Look it up and join me in making and sharing some great tasting meals.

Bye for now

Categories : Starters
Comments (0)
Aug
08

Millionaire Brownies

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Hello All!  Welcome back to Food ~ Flavor ~ Fun!

A great place to find and share some great food ideas that are loaded with flavor, to be prepared and shared with family and friends, to bring a whole lot of fun and joy into all our lives.  I’m so glad your with me today.  Welcome, Welcome, Welcome!

Do you like chocolate?  Boy, my son sure does.  It’s just not a dessert unless its chocolate.  These brownies are rich.  A small square goes a long way.  A pretty simple recipe.  Give it a try.  I suggest a scoup of home-made vanilla for the ala mode.

Millionaire Brownies

Ingredients:

  • 1 (14 ounce) bag of caramels, unwrapped
  • 2/3 cup evaporated milk (divided use)
  • 1 (18.25 ounce) box of German Chocolate cake mix
  • 3/4 cup (1 1/2 sticks) butter or margarine, melted
  • 1 cup chopped pecans (divided use)
  • 1 cup semisweet chocolate chips

Directions:

Preheat oven to 350°F.

Melt caramels with 1/3 cup evaporated milk in a small sauce pan, set aside.

Combine cake mix, remaining 1/3 cup evaporated milk, and melted butter or margarine.  Mix well by hand; dough will be stiff.  Press half of the cake mixture into a greased and floured 13 x 9 inch baking pan.  Bake for 6 minutes.

Remove from oven and sprinkle 1/2 cup of pecans and all the chocolate chips over the crust.  Pour the carmel mixture over the top and spread to the edges.  Drop teaspoons of cake mixture over the carmel.  Press in lightly.  Sprinkle the remaining nuts over the top and press in lightly.  Bake for 20 minutes.  Cool for 15 minutes and refrigerate until chilled thoroughly.  Makes 36 bars.  Don’t forget the ice cream!   Enjoy!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

You can also find my podcast on iTunes.  Look it up and join me in making and sharing some great tasting meals.

Bye for now!

Categories : Drinks and Desserts
Comments (0)
Aug
06

Bow Tie Pasta Salad

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Hello All!  And welcome to Food ~ Flavor ~ Fun!

A great place to find and share some great food ideas, that are loaded with flavor, to be prepared and shared with family and friends, to bring a lot of fun and enjoyment into all out lives.  I’m so glad your here to visit.  I hope you find what your looking for, today and always.   Welcome, Welcome Welcome!!!

Today’s post is a great summer time pasta salad.  It’s light, loaded with flavor and a nice change from the bacon and ranch pasta salads that are at a lot of summer gatherings.  It takes just a little while to make, a little linger to refrigerate and it won’t last long on the table. 

I suggest to plate this on a bed of triple washed baby spinach.  It makes a healthy, tastey green background to place this colorful salad on.  Give it a try!

Bow Tie Pasta Salad

Ingredients:

  • 1 pound bow-tie pasta
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 3 ounces oil-packed sun-dried tomatoes, choppped
  • 1 medium red onion, chopped
  • 3 ounces pine nuts, toasted (see below)
  • 8 ounces red wine vinaigrette (see below)

Directions:

Cook the pasta according to the package instructions.  Drain in a colander and rinse with cold water.  Drain extremely well.

Combine pasta, vegetables and pine nuts in a large bowl.  Pour the red wine vinaigrette over the pasta mixture and toss to coat.  Chill lfor several hours before serving.  Makes about 12 servings.

Toasted Pine Nuts

To toast the pine nuts, heat a non-stick skillet to medium-high.  Add nuts and cook for 30 seconds, shaking or stirring constantly, being careful not to burn.

Red Wine Vinaigrette

Ingredients:

  • 1/4 cup red wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon fresh ground black pepper
  • 3/4 cup extra virgin olive oil

Directions

In a blender, food processor or in a bowl using a whisk, combine the red wine vinegar, sugar, salt, Dijon mustard, and pepper.  With the machine running or whisking vigorously, slowly pour in the olive oil, blending to combine.  Adjust seasoning to taste.  Enjoy!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

You can also find my podcast on iTunes.  Look it up and join me in making and sharing some great tasting meals.

Bye for now!

Categories : Soups and Salads
Comments (0)
Aug
03

Easy Chicken Pot Pie

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Hello All!  And welcome to Food ~ Flavor ~ Fun! 

A great place to find and share some excellent food ideas that are loaded with flavor, to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  I’m so glad your here…Welcome, Welcome, Welcome!

Today I’m going to share a main course that I one of my daughter’s favorites.  This one is real easy.  Maybe you’ll think this an improvement after the more complicated truffles from my last post.   The chicken pot pie makes a great meal when you don’t have a lot of prep time.  I season and boil one nice sized chicken breast for the dish.  I season th water with salt, pepper and TexJoy Steak Seasoning.  The TexJoy is one of my favorite seasoning mixes.  I use it on almost everything:  to season a salad, chicken, steak, pork chops.  Adds a great flavor.  It’s not offered everywhere, so you might have to shop online to get it.  I’m going to be working on adding a store to my sight and plan to offer the TexJoy products for sale, so stay tuned.

Easy Chicken Pot Pie

Ingredients:

  • 1 cup cubed, cooked chicken
  • 1 can cream of chicken soup
  • 1 package (about 9 ounces) frozen mixed vegetables
  • 1 cup Bisquick baking mix
  • 1/2 cup milk
  • 1 egg

Directions:

Preheat oven to 400° F.

Mix chicken, veggies and soup in a large bowl.  Pour into baking dish.

Mix mik, egg and Bisquick.  Pour over chicken mixture.

Bake 30 minutes or until golden brown.  Enjoy!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

You can also find my podcast on iTunes.  Look it up and join me in making and sharing some great tasting meals.

Bye for now!

Categories : Main Courses
Comments (0)