Texas “Caviar” (aka Tex Mex Bean Salad) August 29, 2012

I first heard of Texas “caviar” several years ago when a friend brought it to a picnic.  I immediately loved the name – this prized Texan dip is made from black-eyed peas rather than fish eggs.  The combination of fresh herbs and a store-bought dressing give the beans great flavor without much effort.  It’s a nice addition to any menu, especially for those with food restrictions – it’s gluten-free, dairy-free and vegan, making this dish a real crowd-pleaser.  It will easily serve a crowd and goes well with any Tex Mex or Mexican menu.  I also like to serve Texas “caviar” as a side dish with grilled meat or fish.  This is a great dish to bring to a picnic, clambake or BBQ; it travels extremely well and is best made several days in advance so the flavors have time to merry.  Hope y’all enjoy it as much as I do.

Texas Caviar

1 bunch scallions, chopped (about ¾ C.)

½ bunch parsley, chopped

1 Tbs. cilantro, chopped

1 green pepper, chopped (about 2 C.)

½ red bell pepper, chopped (about 1 C.)

2 cans (32 oz. total) black-eyed peas, rinsed and drained

1 Tbs. Tobasco

1 Tbs. Worcestershire

1 tsp. fresh-ground black pepper

2 cloves garlic, minced

2 cups Italian dressing

Cilantro sprigs (optional)

Combine ingredients in a bowl.  Cover and chill for at least 2 hours, or up to 3 days.  Garnish with cilantro sprigs, is using.  Serve with tortilla chips or as a side dish.

Serves 10 as an dip or 6 as a side

Chimmichuri Burgers July 13, 2012

I had a plethora of fresh parsley and cilantro from my CSE crop-share, and was thinking that a chimmichuri steak sauce (an Argentinean steak sauce made from parsley, olive oil and garlic) was a great way to use my supply.  I planned on making skirt steak with chimichurri but my local market was out of that cut so I picked up some ground beef instead and made Chimmichuri burgers by adding some of the sauce to the beef before making them into patties.  The result was a super moist and flavorful burger that we all enjoyed.  I served sauteed swiss chard on the side, and a salad tossed with some of the leftover chimmichuri.  We snacked on aged manchego, fig paste and crackers while the burgers cooked, and finished with salted caramel ice cream (reminiscent of dulce de leche).  It was a wonderful, vegetable-heavy summer meal.  To make these burgers into cheese burgers, slice some manchego and melt it ontop.

Patriotic Snack Cones June 28, 2012

I am loving these patriotic snack cones from Crate & Barrel.  They’re meant for snowcones, but I plan to use them to serve all kinds of snacks (parmesan popcorn, spiced nuts, fruit, ice cream) during the summer.  At $6.95 per package (50), they’re an inexpensive, cute and a relatively eco-friendly way to serve snacks at a backyard BBQ, beach spread or picnic in the park.

Iluminate The Night {Outdoor Lighting Roundup} June 7, 2012

 ‘Tis the season for outdoor entertaining.  When the sun sets, iluminate your nighttime fete with hip lighting options. From stylish hues to retro-inspired lanterns, there’s an option for every outdoor entertaining style.

 

Memorial Day {Recipe Roundup} May 21, 2012

In honor of the unofficial beginning of the grill season, I’ve compiled a list of amazing grill-inspired recipes.  Whether you’re looking for healthy steak rub, a sauce to spice up any grilled meat, the perfect portable cookie or a signature drink to serve the masses, there’s something for everyone in this Hip Hostess grill-inspired recipe roundup.

Hamburger Cupcakes September 10, 2011

There’s still ample time and good weather for grilling, and I have a fun BBQ theme dessert idea, courtesy of one of my hip baker friends – hamburger cupcakes!

Hamburger Cupcakes
1 batch vanilla cupcakes (made from mix or homemade)
1 batch chocolate cupcakes (made from mix or homemade)
1 container vanilla icing or homemade butter cream frosting
1 package shredded sweetened coconut
Red, yellow and green food coloring
Toothpicks
Sugar in the Raw (optional)

1. To make buns: Prepare a batch of vanilla cupcakes but be sure not to use paper liners (grease the baking tin instead). Use a mix or make them from scratch using your favorite chocolate cake recipe.  Sprinkle tops with Sugar in the Raw before baking to create the look of sesame seeds on the tops of the buns (optional).
2. To make burgers: Prepare a batch of chocolate cupcakes but be sure not to use paper liners (grease the baking tin instead). Use a mix or make them from scratch using your favorite chocolate cake recipe.
3. To make ketchup: Mix red food coloring with ½ container of vanilla icing.
4. To make mustard: Mix yellow food coloring with ½ container of vanilla icing.
5. To make lettuce: Place shredded coconut in a ziplock bag and squeeze several drops of green food coloring into the bag; seal the bag and mix until coconut is coated with coloring.
6. To assemble, cut the “buns” (vanilla cupcakes) in half vertically and cut the “burgers” (chocolate cupcakes into thirds. Use a piping bag to put the “ketchup” on the bottom bun, then place the burger on top of the ketchup and then use a different piping bag to put the mustard on top of the burger. Sprinkle the lettuce on top of the “mustard.” Finish by placing the top of the bun on top and then secure with a toothpick to hold it all together.
Note: You’ll have extra “burger” parts – they’re great for the pastry chef to enjoy!

Grilled Corn, Tomato & Basil Salad September 5, 2011

This recipe came about when I was cooking for a crowd but only had 4 ears of corn from my crop-share. Cutting corn off the cobb is a great way to make a little corn go a long way and mixing it with other complimentary ingredients, such as basil and tomato, adds a burst of summer flavor.

Grilling the corn makes the natural sugars caramelize and creates a nice charred flavor. This salad is a great use for late-summer corn, which generally has larger kernels that aren’t as tender and sweet as early-season corn.

Use the best ingredients you can find – super ripe tomatoes and fresh basil make this corn salad amazing.

 

Grilled Corn, Tomato & Basil Salad
4 ears of sweet corn
2 beefsteak tomatoes, cut into ½” pieces
½ C. fresh basil, chopped
salt & fresh-ground pepper to taste

1. Preheat grill. Shuck corn by removing husks and silk. (To remove pieces of clingy silk use a moist paper towel and wipe in a downward motion, from stalk to tip of cobb). Grill corn until slightly charred. Set aside to cool slightly. When cool enough to handle, stand corn vertically in center of large bowl and using a sharp knife, cut corn from stalk, allowing cut corn to fall into bowl. Squeeze any “milk” from empty husk into bowl and continue with remaining pieces of corn.

2. Add tomato and basil to corn and toss. Add salt and pepper to taste. Can be made up to 2 hours in advance and served at room temperature.

Serves: 6-8 as a side

Basil & Garlic Rubbed Grilled Chicken June 30, 2011

I thought I’d post one of my favorite grilled chicken recipes for all those grilling over the holiday weekend.  Basil & garlic rubbed grilled chicken doesn’t sound particularly exciting, but this herb smothered chicken is really delicious.  This recipe is ideal for a last-minute dinner because the chicken absorbs the intense flavor of the basil without any significant marinating time.  I like to slice the chicken and serve it over salad with a simple balsamic vinaigrette.

To save time, ask the butcher at your grocery store to pound the chicken into cutlets for you, which cuts down on the cooking time.

Basil & Garlic Rubbed Grilled Chicken

3 cloves garlic, minced

1 tsp. kosher salt

½ C. fresh basil, chopped

½ tsp. fresh-ground black pepper

½ Tbs. olive oil (plus additional for grilling)

4 boneless skinless chicken breast halves, pounded to ½” thickness

1.            Place garlic in mortar and mash with salt to form a paste.  Add basil and black pepper and continue mashing until well combined.  Add in just enough olive oil (about ½ Tbs.) to form a paste.  Combine basil paste with chicken in a ziplock bag and turn the bag several times to coat the chicken with the basil.  Set aside for 5 minutes while you prepare the grill (or grill pan).

2.            Heat the grill or grill pan over medium-high heat.  Rub grill or pan with olive oil.  Grill chicken, turning once, until cooked through (about 3-5 minutes per side).

Smoky Roasted Red Pepper & White Bean Dip June 18, 2011

This dip is a smoky, creamy and filling – a delicious alternative to hummus!  You’d never guess that it’s super healthy too.  I usually have all the ingredients for this dip on hand, which makes it great for last minute entertaining.  It’s a real crowd-pleaser too.  Serve it with toasted pita, breadsticks or tortilla chips.

I like to serve this dip as part of an Argentinean Grill or Tapas theme menu.  It would also be a great appetizer for a backyard BBQ.

The dip can be made up to 2 days in advance and refrigerated in an air-tight container (bring the dip to room temp before serving and wait to garnish with the cilantro until then).

This recipe is a variation on Bobby Flay’s awesome dip from Mesa Grill.

Smoky Roasted Red Pepper & White Bean Dip

2 (9oz) cans white beans, rinsed and drained

2 garlic cloves, minced

2 large roasted red bell peppers, peeled & seeded, or 1 (8oz) jar roasted red peppers

3 Tbs. red wine vinegar

½ – 1 Tbs. canned chipotles in adobo (use mixture of peppers and adobo sauce)

1 Tbs. honey or agave nectar

salt & fresh ground black pepper, to taste

¼ C. cilantro, chopped (for garnish)

Combine all ingredients (other than cilantro) in a food processor and process until smooth.  Season to taste with salt and pepper.  Garnish with chopped cilantro before serving.

Mediterranean Quinoa Salad June 9, 2011

Today I am sharing one of my very favorite recipes with you.  As you probably already know, I love myself some quinoa.  It’s high in protein, filled with fiber, quick-cooking, gluten-free and super tasty.  This recipe combines so many flavorful ingredients with the quinoa and is absolutely delicious.  It’s the perfect picnic dish (I brought it to a BBQ in the park last weekend and it was devoured), as it tastes great with any grilled meat.  It would be a great addition to a shower brunch/ lunch buffet, or for any summer menu.  I like to make double and bring leftovers for lunch in the summer.  On a hot day, it’s filling enough on it’s own for a light dinner when served with a mesclun salad.

Mediterranean Quinoa Salad

2 cups uncooked quinoa

3 cups low-sodium chicken broth

3 Tbs. extra-virgin olive oil

1 lemon, zested and juiced (about 1 tsp. zest & 2 Tbs. juice)

½ Tbs. parsley, chopped

1 Tbs. shallots, minced

1 tsp. sherry vinegar

½ tsp. salt (or more to taste)

1 cup (about 10oz) grape tomatoes, halved

½ English cucumber (seedless), chopped

¾ cup pitted kalamata olives, chopped

12oz roasted red peppers, chopped (strained of liquid)

¼ cup feta cheese, crumbled (optional)

Fresh-ground pepper, to taste

1.            Rinse quinoa under cold water until water runs clear (don’t skip this step – quinoa has a bitter outer layer that you need to rinse off).  Place quinoa and broth in medium saucepan and bring to boil.  Once boiling, cover and reduce heat.  Simmer 15 minutes, or until liquid absorbs into quinoa.  Fluff quinoa with a fork.  Transfer to a medium bowl and cool to room temperature.

2.            Combine olive oil through salt in a large bowl and whisk until well combined.  Add in quinoa, tomatoes, cucumber, olives and peppers; toss to combine.  Add in feta, if using.  Can be made up to 2 days in advance and refrigerated in an airtight container.