Watermelon Limeade

Artists' rendition of why we forgot to take a photo of drink for blog

Artist’s rendition of why we forgot to take a photo

The only thing better than eating a fresh juicy watermelon is drinking it. This beverage can be served nonalcoholic or with the clear liquor of your choosing. We chose rum. To juice the watermelon, puree in a blender and then strain through a fine sieve.

Watermelon Limeade

  • 3 oz lime juice
  • 2 oz watermelon juice
  • 2 oz simple syrup
  • 1 1/2 oz rum (gin or vodka would work too)

Combine juices and simple syrup in a glass. Add ice and enjoy.

Posted in Food, Recipes, Spirits | Tagged , , , , , , , , | 11 Comments

Chicken Breasts Stuffed with Brie on a Bed of Potatoes

A little to much cheese leakage

A little to much cheese leakage

Here is another great way to stuff chicken. The bed of potatoes are not only a great side, they help collect and use any cheese that may leak from the breasts. Of course the tighter the rolls, the less cheese seeping all over.

Chicken Breast Stuffed with Brie

  • 2 chicken breasts
  • 1 lb red potatoes sliced paper thin
  • 1 log brie sliced in half lengthwise
  • 1 small red onion sliced thin
  • 2 cloves garlic sliced thin
  • 2 tbsp Dijon mustard
  • 3 tbsp chopped fresh oregano
  • Salt/pepper
  • Olive oil

Debone chicken breasts and butterfly almost in half. Pound out to 1/4″ thickness. Season breasts with salt and pepper. Spread onion out evenly across bottom of a large baking dish. Season with salt and pepper and drizzle with oil. Layer potatoes on top. Season with salt, pepper, 1 tbsp oregano and drizzle with more oil. Spread 1 tbsp mustard over each breast. Divide garlic slices between the breasts and layer across center of each one in a long line. Sprinkle oregano over garlic. Place cheese half over other filling and roll breasts into a tight log. Place each breast seam down on top of potatoes. Drizzle with more oil and season with remaining oregano, salt and pepper. Bake in an oven at 365 degrees until done, about 45 minutes.

 

Posted in Chicken, Dinner, Food, Recipes | Tagged , , , | 6 Comments

Grilled Peaches with Bourbon

Sweet as a peach

Sweet as a peach

These are so simple you might be tempted to dress them up with fresh mint or mascarpone or chopped pecans. You better do it fast because we’ll be eating them hot off the grill in the meantime.

Grilled Peaches

  • 3-4 medium peaches, washed, sliced in half and pitted
  • 2 tbsp butter, melted
  • 1 tsp bourbon
  • 1 tbsp brown sugar

Mix the sugar, liquor and melted butter together in a small bowl. Brush both sides of the peaches with a pastry brush. Place the peaches cut side down over a medium-hot grill. Cook about four minutes and then flip to grill the other side, brushing more of the bourbon mix over the peaches.

Posted in Dessert, Food, Grilling/Smoking, Recipes, Spirits | Tagged , , , , | 9 Comments

Roasted Eggplant Caprese

Bite sized makes anything a snack

Bite sized makes anything a snack

This is a great appetizer or first course that depends on fresh small whole eggplant. The type straight from the garden works best.

Baked Eggplant Caprese

  • 6-8 small whole eggplant sliced in half
  • 1 large tomato sliced into 6-8 flat wedges
  • 6-8 basil leaves
  • 6-8 slices fresh mozzarella
  • Extra virgin olive oil
  • Salt/pepper

Line a baking tray with tin foil. Place eggplant halves on sheet. Season with salt and pepper. Place one leaf basil, then a slice of tomato and drizzle with oil. Roast in an oven at 400 degrees for 7-10 minutes or until eggplant begins to turn golden brown. Top with cheese and roast until melted, about three minutes more. Serve hot.

Posted in Appetizers, Food, Garden, Italian, Recipes, Sides, vegetarian | Tagged , , , | 3 Comments

Sunday Suppers: A Vegetarian’s Delight

With our garden and the farmers market in full swing, it’s easy to overload on veggies and fruit and leave the meat tucked neatly away in the freezer. Here are some entree-worthy meatless dishes.

Stuffed Tomatoes with Corn, Red Pepper and Feta

It is kinda close to salsa

It is kinda close to salsa

Orzo-Stuffed Zucchini Boats

These zucchini are longer than my arm

These zucchini are longer than my arm

Panzanella Salad

It's as close to vegetarian as I get

It’s as close to vegetarian as I get

Cherry and Peach Bruschetta with Port Reduction

Or can be an appetizer for more than two

Or can be an appetizer for more than two

Zucchini Fritters

Believe it or not those are not deep fried

Believe it or not those are not deep fried

Posted in Appetizers, Dinner, Food, Sides, vegetarian | Tagged , , , , , | 2 Comments

Black Bean Salad with Cucumber and Tomato

Peering through the underbrush the great bean salad appears on the horizon

Peering through the underbrush the great bean salad appears on the horizon

This is a great, zesty side for burgers or barbecue. It also works as a main dish over kale or in a nice tossed salad. If you don’t have green tomato, omit it and add a bit more diced red tomato.

Black Bean Salad with Cucumber and Tomato

  • 3 cups black beans, cooked and drained
  • 1 lemon cucumber, diced
  • 1 large tomato, diced (about 1 1/2 cups)
  • 2 small green tomato, diced (about 1/2 cup)
  • 1 small red onion, dice (about 1/4 to 1/2 cup)
  • 1/4 cup olive oil
  • 1 tbsp rice vinegar
  • juice from 1/2 lime
  • salt/pepper

Mix beans (rinse if using canned) tomatoes, onion, and cucumber together. Stir to mix. Add oil, vinegar, lime juice and salt and pepper to taste. Serve immediately or refrigerate until ready to serve.

 

Posted in Dinner, Food, Recipes, Sides, vegetarian | Tagged , , , , , , | 7 Comments

Baked Eggs and Black Pudding Hash

I see Irish eyes a smiling

I see Irish eyes a smiling

There are many high quality pre-packaged black puddings on the market. Finding them in the states is a difficult task and always expensive.

For a long time I had planned on making it from scratch but finding a butcher who sells fresh blood is impossible. All those vampire shows and movies where every corner has a butcher selling fresh blood are more of a myth than the vampires themselves.

By chance we found an authentic English restaurant in Little Rock that doubles as a grocery store stocked with true biscuits, bangers, sauces and other English specialties including black pudding.

Baked Eggs and Black Pudding Hash

  • 4 eggs
  • 1 lb red potatoes diced small
  • 8 ounces black pudding quartered and diced
  • 1 cup diced red onion
  • 1 jalapeno diced fine
  • 1/4 cup flour
  • 1 tsp mace
  • 6-8 basil leaves sliced into ribbons
  • 10-12 grape tomatoes quartered
  • 4 tbsp butter
  • Salt/pepper

Steam potatoes for seven minutes then dunk in cold water to stop cooking. Strain potatoes and pat dry. Mix flour, mace, salt and pepper together and toss with potatoes. In a large cast iron frying pan heat two tablespoons butter. Saute onion over low heat until golden brown. Add jalapeno and pudding and saute over medium heat until pudding is browned. Melt 2 tbsp butter in pan and add basil. Shake excess flour from potatoes and add to frying pan. Brown potatoes stirring frequently. Heat oven to 350 degrees. Create four dents in potato mixture. Fill each dent with a quarter of the tomatoes and crack an egg on top. Bake eggs in  oven until set to desired hardness. Serve immediately.

Posted in Breakfast, Food, Recipes | Tagged , , , , , | 9 Comments