ISLAND KITCHEN

LASDI©

This catering job was FUN!  A lot of hard work, but really, really FUN!!  This was for a graduation party, and the theme was Hawaiian.  Now you KNOW I love and appreciate a good theme, and after some communication, we finally agreed on a menu consisting of sticky chicken drumsticks, garlic mashed potatoes, Hawaiian crispy spring rolls, teriyaki meatballs, and a fruit-and-cheese display that ROCKED.  The Hubster built the pineapple stand for the tree in the center of the display, and I am SUPER proud of it!  

A HUGE hit were the Hawaiian crispy spring rolls, and though they weren't a cinch to make on a large scale for 100 people, they are not hard to make and worth the effort if it's for family dinner or an appetizer to entertain.

So I invite you to join me in my kitchen, and let's bring the Hawaiian islands to YOURS!!

HAWAIIAN CRISPY SPRING ROLLS

canola oil

1/2 red pepper, sliced paper thin

2 carrots, grated

8 bamboo shoots, sliced paper thin

green or savoy cabbage, about a half-head, shredded

1 cup bean sprouts (fresh or canned - if canned, drained)

1 cup rice noodles, soaking in warm water

2 tbs oyster sauce

2 tbs soy sauce

sea salt

pepper

10 spring roll wrappers

1 egg, beaten

1/2 pkg unsweetened shredded coconut

Heat enough canola oil in the bottom of a deep pan or wok to cover the bottom, and on medium-high heat for about a minute-and-a-half.  Add all your vegetables and cook everything together until they are soft, but al denté.  Strain noodles and add those to the vegetable mix, and then add oyster sauce, soy sauce, salt, and pepper. Mix well and remove from the heat, and pour into a bowl.  Place a spring roll wrapper in front of you, with one corner toward you so that it looks like a diamond. Brush the edges of the wrapper with the beaten egg. Add about a tablespoon or two of the filling in the bottom part of the wrapper in a thin log-like shape, being careful not to touch the edges. Leave about 1/2 inch at the bottom.  Sprinkle with a bit of the shredded coconut.  Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube-like little package. Brush a little more egg along the top part and seal the roll.  Repeat this process until all your rolls are full and ready to be cooked.  Place a pan over medium-high heat, and sprinkle with enough canola oil to cover the bottom and about an inch up the sides.  Wait until the oil is hot - about two-to-three minutes - and then deep fry the egg rolls until they are lightly brown on one side, turning and lightly browning on the other side. Drain them on paper towels or a cooling rack with paper towel underneath for your roll to stay extra-crispy.

NOTES:  Serve with your favorite dipping sauce, or for these in particular, make it a spicy pineapple sauce!

PICNIC LUNCH

LASDI2016©

I am learning that catering doesn't always mean a fancy, sophisticated spread.  Sometimes may also be doing a ton of amuse bouche or appetizers, and sometimes the theme could be low-key and understated - and yet still very appreciated!  In this particular case, I made a picnic-style lunch of gorgeous paninis with three kinds of cheese and shaved deli turkey on sprouted-grain bread, hand-crafted veggie-chip blend, baked cornichon, and the most wonderful chocolate chip cookies that were crisp on the outside and just-soft-enough in the middle that they melted in the clients' mouths!  I know, because they said so!!  I have a little trick for uniform cookies so read on in the recipe to see what that little hack is!!

CHOCOLATE CHIP PICNIC COOKIES

1 1/4 cups flour
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup softened butter
1/2 cup brown sugar
1/2 cup sugar
1 egg
1 tbs vanilla extract
1 pkg (16 oz) chocolate chips

Combine flour, baking soda, and salt in a bowl. Beat together butter and sugars until fluffy. Beat in egg. Add vanilla and mix well. slowly add flour mixture until just blended. Stir in chocolate chips. HACK PART ONE:  Spread your mixture onto a prepared baking sheet to meet the edges.   Bake until cookie "cake" is brown, which is approximately 13 minutes.  HACK PART TWO: Take a circular (or whatever shape) cookie-cutter (I used a small round with tiny scalloped edges for this catering job) and immediately cut your shape into the sheet of baked cookie.  DO NOT REMOVE.  Immediately place your cookie sheet in the freezer and leave there for anywhere between fifteen minutes to a half hour.  When you pull out the cookie sheet, carefully remove your cookies and keep the scraps for another recipe or as a treat for later!  I freeze mine and use in cheesecake for Sunday Supper!

NOTES: I use all-organic ingredients but it is not necessary for the flavor in the cookies for this particular recipe.  Also, be on the watch for your husband sneaking his nose into the freezer for the scraps you are saving for later.  I'm not trying to throw anyone in my house under the bus (The Hubster)......I'm just sayin'......

YES, PEAS!

SHE2016

I LOVE the part of the Life As She Does It quadrant that allows me to cook for people.  It truly is a joy for me.  This catering job was for my home church and was a lot of fun to set up for, too.  The May menus to choose from included Kentucky Derby (of course!) and that is what they chose!  The menu was made up of Kentucky Bourbon Chicken, Muddy Mash,  Southern Greens, a Mint Julep Pea Salad, Honey Biscuits, and Pecan Pie for dessert.  WOW!  Well, believe it or not, everyone went WILD for the pea salad (said no one ever!!).  They really loved it and asked me about it for days afterwards.  And even if you don't typically care for peas, trust me when I say you should VERY MUCH still try this at home!  It's also perfect for the Spring-time warmer weather!

MINT JULEP PEA SALAD

1 bag frozen peas, thawed and drained

1 small pkg Spring mix greens, chopped fine

3 hard boiled eggs, diced

1 cup sharp white cheddar, shredded

4 slices of bacon, cooked and chopped roughly

1/2 cup mint, diced fine

1 cup sour cream

2 tbs milk

1 tbs sea salt

1 tbs pepper

The ease of these peas is CRAZY!!  Watch this: Mix all ingredients.  Serve.  BOOM

NOTES:  I use organic ingredients, but I think as far as flavor for this recipe it is not absolutely necessary.  I do notice the texture of organic sour cream is different from that of the regular.  I also notice an empty bowl every single time I make this!!

WELCOME TO TEXAS, Y'ALL!

SHE2016©

The latest catering gig was for a meeting where some of the participants were flying into Texas from Indiana.  So providing lunch for this group was FUN because I wanted to welcome them TEXAS-STYLE!  I literally named the menu "Welcome to Texas, Y'all!".  Of course that meant stuffed barbecue chicken thighs, home-made baked beans, mini cornbread muffins, bacon-wrapped green bean stacks, cabbage salad with slaw dressing, and Texas tornado bars for dessert!  It was a huge hit and the chicken was delicious!!  So I have given you the gift of the easy recipe below!  Y'all.

Peppers & Cream Cheese-Stuffed Barbecue Chicken Thighs

extra virgin olive oil (evoo)

1 green bell pepper, diced finely

1 red bell pepper, diced finely

1 yellow bell pepper, diced finely

1/2 red onion, diced finely

1 tbs sea salt

1 tbs pepper

1 tbs cumin

1 tbs paprika

2 pkgs cream cheese, softened

2 pkgs chicken thighs

sea salt

pepper

garlic powder

1 cup barbecue sauce

1/2 cup mustard

1 tbs Worcestershire sauce

In a heavy pan (I use my cast-iron skillet, of course!), sprinkle enough evoo to cover the bottom and heat for one minute on medium flame.  Add all peppers and onion, and cook for two minutes.  Add sea salt, pepper, cumin, and garlic, and then stir and cook another two minutes.  Remove from heat and add to the cream cheese in a bowl.  Stir until creamy smooth.  Pound each chicken thigh out to make sure it is not uneven.  Add a teaspoon of the cream cheese and bell pepper mix to the middle and roll, laying each one on a prepared baking sheet, fold-side down.  Place in the freezer for at least 30 minutes, up to an hour.

Remove from freezer and sprinkle the tops with evoo, and then sprinkle a little sea salt and a little pepper and garlic powder as well.  Bake for 15 minutes at 350 degrees.  Meanwhile, mix barbecue sauce, mustard, and Worcestershire sauce together in a bowl.  Once fifteen minutes is up, baste the chicken thighs liberally with barbecue sauce mixture.  Bake another fifteen minutes.  Cowboy up!!

NOTES:  The longer you keep the thighs in the freezer, the less the cheese mixture will run out as the chicken cooks.  This is low-carb, too!

ONE A PENNY, TWO A PENNY...

SHE2016©

Hot cross buns!!  Do you remember that nursery rhyme?  It really stands out to me every Easter because I make the savory version to serve with our traditional ham, decadent potatoes, peas and carrots, salami pie, with carrot cake for dessert.  I even served a Cottontail Cocktail with it this year and it brought out the flavor of the raisins and currants in the buns.  If you've never tried them or had them, try this recipe!!  Share them with your family!  And "If you have no daughters, feed them to your sons.  One a penny, two a penny, HOT CROSS BUNS!!"

SAVORY HOT CROSS BUNS

1/2 cup apple juice

1/4 cup raisins

1/4 dried currants

1 1/4 cups milk

2 large eggs, plus one egg yolk (save the white for later)

6 tablespoons butter, softened

1 pkg fast rising yeast

1/4 cup brown sugar, firmly packed

1 tbs ground cinnamon

1 tsp allspice

1 tsp ground nutmeg

2 tsp sea salt

1 tbs baking powder

4 1/2 cups flour

for the baste: 

1 large egg white

2 tbs milk

for after they are baked:

4 tbs melted butter

Combine the raisins, currants, and apple juice in a small sauce pan, and bring to a small boil, just till the fruit and liquid are very warm, and then remove from heat. Set aside to cool to room temperature. When the fruit mixture is cool, mix together all of the remaining ingredients except the milk and fruit. Heat the milk to just warm - don't boil it - and add to the dough mixture.  Fold in the fruit and apple juice mixture.  Let the dough rise for an hour, covered. 
Using a greased ice cream scoop, form about 12 to 14 buns, and arrange them into a greased 9x13 pan.  Cover the pan, and let the buns rise for another hour, or until they've puffed up and are touching each another.  Whisk together the reserved egg white and milk, and brush it liberally over the buns.  Bake the buns at 350 degrees for 20 minutes, until they're golden brown. Remove from the oven, baste with the melted butter, and transfer to a rack to cool.

NOTES: These are usually served with less savory spices, and with different types of dried fruits.  It usually has a sweet cream cheese frosting drizzled ver it in the shape of a cross; hence the name!  In this instance, I made them much more savory and skipped the sweet frosting and I.  Am. Telling.  YOU.  They were insanely good - like, RIDICULOUS good.  

AHOY, MATEY!

SHE2016©

I wanted to dedicate this particular Sunday Supper to my March Madness and all things Irish-and-green month.  I cannot begin to tell you how happy The Hubster was that we brought a little gastro-pub into the house!  I made Guinness-battered fish and chips with a side of slaw and Guinness beer bread with honey butter, a Pot O'Gold cocktails, and Guinness sticky pudding cake.  (Starting to see a theme here?)  

Let me just tell you how easy the fish-part of the fish and chips was:  EEEEEEE-Z!  I have included the recipe for you below.  Take a few minutes to cook this up - it is worth it times a thousand!!

GUINNESS BEER-BATTERED FISH

4 cups high-heat oil for frying, like canola

6 - 8 white fish filets (I use cod)

1 tbs sea salt

1 tbs white pepper

1 cup all-purpose flour

2 tbs garlic powder

2 tbs paprika

1 egg, beaten

12 oz Guinness

Heat oil in a heavy pot or deep fryer (I use my cast-iron Dutch oven, of course!) to 370-375 degrees. Rinse your fish, and pat dry with a paper towel.  Season both sides with sea salt and pepper.  Combine flour, and other seasonings.  Stir egg into dry ingredients, and then gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.  Dip fish fillets into the batter, then drop one at a time into hot oil. Fry until brown on the bottom side, then flip once until brown on the opposite side.  Drain on a cooling rack with paper towel underneath.  Serve with seasoned potato wedges and cole-slaw for an authentic gastro pub feel.

NOTES:   I use organic canola oil, but any high-heat oil will do.  It helps to sprinkle a little sea salt on the filets once they come out of the oil.  A little malt vinegar on top doesn't hurt, either.  Oh, my Guinness!!  (See what I did just there?)

TV DINNER

SHE2016©

It was a cold winter night and we had shows to binge.  I knew we would be spending that particular night in front of the Tube so I wanted to make some comfort food for warmth, and something that would go with the theme of the night.  It made me think back to the old-fashioned TV Dinners.  I remember them having a disk or puck of some sort they called "Salisbury steak", and it was usually accompanied by dry mashed potatoes or bland macaroni and cheese and a side of watery spinach or unseasoned green beans.  Well, I was just not feeling that, go figure.  So I put my own flavorful spin on it, added a healthy twist, and made a pretty simple She Gar-C TV Dinner instead!  Venison Salisbury steak with sour cream sauce, cauliflower "mac"-n-cheese, and apple cider turnip greens.......The Hubster could NOT get enough!  So we had a nice stay-at-home Date Night with reality TV, a cozy fire, and full bellies!

SHE2016©

SALISBURY STEAK

2 pnds ground meat (I used the ground venison my friend gifted me!)

1 can rotel, drained

1 egg

1 tbs winter-type seasoning, like Penzey's North Woods

1 tbs garlic powder

1 tbs paprika

sea salt, to taste

pepper, to taste

safflower or canola oil

Mix all ingredients down to the oil.  Sprinkle enough oil to barely cover the bottom of a heavy pan (I use my cast-iron skillet, of course!), and heat on medium.  While oil is heating, shape the meat into steak-like patties.  No need to worry about uniform shaping!  These are beautiful and rustic when they are all different shapes!  Place two-at-a-time into heated oil, cook for five minutes on each side and place on paper towel when they come out of the pan.  Make a small one for you to taste as you cook the rest for quality control. ;-)

SHE2016©

APPLE CIDER TURNIP GREENS

extra virgin olive oil (evoo)

1 onion, sliced

1 pnd turnip greens, ribs removed, chopped coarsely

sea salt

pepper

1/2 tsp ground nutmeg

1/4 cup apple cider vinegar

Heat about 3 tbs evoo in a pot (I use my cast-iron Dutch oven) on medium for about a minute.  Add your greens, and seasonings and cook down until just-wilted, stirring from time-to-time.  Once just-wilted, add apple cider vinegar to the pot and cook another minute or two.  Serve with ANYTHING as a side dish, and take your leftovers (if there ARE any!) to lunch the next day!!

GREEN WITH ENVY

SHE2016©

You just don't say no when you're a hustler and trying to get a business off the ground!  That's Life As She Does It!!  This catering job was from the Chamber of Commerce in my area for a hospital ward that was opening up, and their new logo had green with touches of blue - which meant they needed 250 green cupcakes with green frosting.  No problem, right?  I made THE most crumbly, moist, decadent cupcakes you've had this side of Cupcake-Land.  (And there IS a land of cupcakes!!)  But I couldn't make them green in good conscious by adding chemical food coloring.  Some people sincerely don't mind, but I just COULDN'T.  So I used India Tree all-natural food coloring.  It took a couple of batches of mixing and matching to get just the right color green, but The Fam didn't complain when they got the casualties.  Now, I sure couldn't indulge (hence, the envy), but it brought me joy to know I was filling total strangers' tummies with clean yumminess!  

SUPER-MOIST CUPCAKES

2 sticks butter, softened

1/2 cup shortening

3 cups sugar

5 eggs, brought to room temperature

3 cups flour

2 tsps baking powder

1/4 tsp salt

1/2 cup organic whole milk, brought to room temperature

1/2 cup buttermilk, brought room temperature

2 1/2 tsps vanilla extract

India Tree coloring of your choice

Using an electric mixer, cream together butter and shortening until light and fluffy. Slowly add sugar one cup at a time, making sure to mix each cup before adding another. Add eggs one at a time, making sure to fully mix in each egg before adding another.  Sift together flour, baking powder, and salt. Pour milk, buttermilk, and vanilla into separate bowl and whisk together. Alternate butter and shortening mixture with milk mixture, starting and finishing with dry ingredients, and stir well. Stir in your food coloring.  Evenly distribute batter into cupcake pans and place pans into oven. Bake for 20 minutes, or until cupcakes don't jiggle when you move the cupcake pan.  Remove and allow to cool cool completely.  Frost or ice cupcakes as desired.

NOTES: I use all-organic ingredients, including the shortening - yes, they make organic!! - which I find in the all-natural and organic section of the grocery store.  I also make my own buttermilk in a glass measuring cup by adding 1/2 tbs white vinegar to each 1/2 cup milk and letting it sit for 20 minutes.  This recipe makes approximately 24 cupcakes when I use my ice cream scoop and fill each cup 3/4 of the way full.  There were a TON of happy  (green-toothed for those that indulged in a few more than one) smiles at the end of the night!