Category Archives: Party Picks

June 21, 2010 · 10:55 pm

Indian Samosas

INGREDIENTS FOR KEEMA:

1 1/2 lb           Cooked Chicken (dark), Lamb, Pork or Beef’, diced or ground

1 tbs                Butter, clarified or 1/2 butter, 1/2 oil

1                       Large Onion, small dice or minced

2                      Garlic Cloves, minced

3                       Tomatoes, cored and chopped

1 tbs               Curry Powder

1 cup               Yogurt

INGREDIENTS FOR SAMOSAS:

1 lb                 All Purpose Flour

2T                   Cilantro Leaves, chopped

2 1/2 tbs       Vegetable Oil

1/4 tsp           Cumin Seed

1/4 tsp           Chile Powder

INSTRUCTIONS FOR KEEMA:

In a wok or heavy skillet, melt the butter over medium-high heat.  Add the onion and garlic.  Lower the heat and saute until the onion and garlic are translucent.

Add the tomatoes and curry powder, stirring to blend well.  Increase the heat to high.  Cook and stir utnil the liquid begins to reduce.

Add the meat and continue to cook until the dish is still moist but no liquid can be seen in the pan.  ‘Taste and adjust the seasoning with salt and pepper.

Set aside to cool and use as a filling for samosas, or serve hot over rice for a main dish.

INSTRUCTIONS FOR SAMOSAS:

In a medium bowl, combine the flour, cilantro leaves, oil, cumin and chile powder.  Using a wooden spoon, gradually add enough water to make a stiff dough.  The consistency should be like cookie dough.  Knead the dough for about 10 minutes.  Pinch off small pieces of dough and roll them into golf ball size pieces.  Let the dough rest for about 15 minutes.

After the dough has rested, sprinkle a small amount of flour onto the work surface.  Roll out a ball of dough into a thin oval shape, about 9 inches long.  Cut the oval in half, making two semi-circles. 

Put a rounded teaspook of Keema filling into the center of each semi-circle.  Brush the edges of each circle with a small amount of water and fold the edges over, making a triangle.  Lightly press the edges to seal the dough.

Fry the samosas in oil that has been heated to 375 degrees.  When they are golden brown, drain them on plenty of paper towels.  Serve while hot.

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Filed under Chicken Dishes, Holiday Menus, International Inspirations, Party Picks, Starters

June 11, 2010 · 8:21 pm

Homemade Apple Pie

INGREDIENTS FOR PIE CRUST:

3 cups                   Pillsbury All-Purpose Flour

1 1/2 tsp                Salt (not Kosher)

2 tbs                       Sugar

5-9 tbs                   Ice Cold Water

1 1/8 cup               Shortening

INGREDIENTS FOR FILLING:

1 lb                         Granny Smith Apples, peeled, cored and sliced

1 lb                         Sweet Apples (fuji, gala, etc.), peeled, cored and sliced

2 tbs                       Organic Sugar

1/2 tsp                   Cinnamon

1 tsp                       Lime Juice

1/2 tsp                   Vanilla

1 tbs                       Flour

INSTRUCTIONS FOR PIE CRUST:

Preheat oven to 400 degrees and prepare a 9 in glass pie plate by spraying with baking spray.  Combine dry ingredients and stir with fork.  Cut in chilled shortening with a pastry cutter until lumps are pea sized.  Sprinkle in water one tbs at a time.  Look for dough not to be too dry or too wet.  Gather into a ball quickly, but do not knead.  Marbling lines are okay.  Squeeze in half to make two disks.  Put in ziploc in frigerator to chill for 1 hour. 

Rub flour on roller and countertop before rolling out dough.  Roll out dough by working from the center out making a large, even, thin circle.  Should aim for 2 inches larger than your pie tin.  Use scraper to lift and place in pie plate.  Fill with desired filling.  Follow same instructions for top crust.  Place top crust on top of filling and cut crusts to 1 in larger than pie plate.  Tuck top crust under bottom crust.  Use thumb and index finger of right hand to crimp crust together.  Use a knife to create decorative vents.  Reduce oven heat to 375 degrees and bake for 1 hour 20 minutes approx. 

INSTRUCTIONS FOR FILLING:

Stir all ingredients together prior to while pie crust is chilling.  Fill crust making sure to leave excess liquid out.

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Filed under Decadent Desserts, Fall/Winter Favorites, Holiday Menus, Party Picks

June 10, 2010 · 3:01 pm

Coriander-Mint Sauce (dip for Samosas)

INGREDIENTS:

1/3 cup             Yogurt

3/4 cup             Cilantro Leaves, packed

1/4 cup             Mint Leaves, packed

2                         Jalapeno or Serrano Chile, seeded and chopped

1/4 cup              Red Bell Pepper, seeded and chopped

1 tbs                  Onion, peeled and chopped

1                          Ginger Knob, almond-sized

3/4 tsp               Sugar

2 tbs                   Water

INSTRUCTIONS:

Put all the ingredients in a blender or food processor.  Puree until smooth.  Taste and adjust seasoning with salt, pepper or sugar.  Transfer to a serving dish.  Cover and chill before serving.

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Filed under Holiday Menus, International Inspirations, Party Picks, Sauces, Starters

June 10, 2010 · 1:34 pm

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes

INGREDIENTS:

2 1/2 cups                   Cake Flour

1 1/2 cups                   Sugar

1 tsp                             Baking Soda

1 tsp                             Salt

1/4 cup                         Cocoa Powder

1 1/2 cups                    Vegetable Oil

1 cup                             Milk or Buttermilk

2                                    Large Eggs

3 tbs                             Red Food Coloring-liquid (more if desired)

2 tsp                             White Distilled Vinegar

1 1/2 tsp                      Vanilla Extract

INGREDIENTS FOR THE FROSTING:

1 lb                                 Cream Cheese, softened

4 cups                           Confectioners’ Sugar, sifted

1 cup                              Butter, unsalted, softened

1 tsp                               Vanilla Extract

1 tsp                               Lemon Juice

INSTRUCTIONS FOR THE CUPCAKES:

Preheat the oven to 350 degrees.  Line muffin tins with cupcake papers.  In a large bowl, mix milk and vinegar and let sit for 10 minutes  – curdling will occur.  Then add the oil, eggs, food coloring and vanilla to the milk mixture, whisking until mixed.

Using a stand mixer add the ingredients into the wet ingredients with the paddle until just combined.

Divide the batter evenly into the tins – about 3/4 full.  Bake for about 10-12 minutes or until a toothpick comes out clean.

INSTRUCTIONS FOR THE FROSTING:

Mix cream cheese with butter until smooth.  Add the vanilla extract and lemon juice.  Slowly add the sugar and blend until light and fluffy.

Fill and ice cupcakes as desired.  Pecans can be added to top of cupcakes for decoration.  Use a piping bag with a round #8 tip to create fluffy cupcake tops.

Yield’s 24 cupcakes.

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Filed under Decadent Desserts, Kid's Corner, Party Picks

June 7, 2010 · 10:01 am

Vegetarian Chili

INGREDIENTS:

1                    Medium Eggplant, unpeeled, cut into 1/2 inch cubes

1 tbs             Coarse Kosher Salt

3/4 cup        Olive Oil, best quality

2                   Medium Yellow Onions, cut into 1/4 inch dice

4                    Garlic Cloves, finely chopped

2                     Large Green Bell Peppers, cored, seeded and cut into 1/4 in dice

1 can             Italian Plum Tomatoes (35 oz)

2 tbs              Chili Powder

1 tbs              Cumin, ground

1 tbs              Oregano, dried

1 tbs               Basil, dried

2 tsp               Fresh Black Pepper, ground

1 tsp                Salt

1 tsp                Fennel Seeds

1/2 cup           Fresh Italian Parley, chopped

1 cup               Canned Dark Red Kidney Beans, drained

1 cup               Canned Chick-Peas (Garbanzos), drained

1/2 cup           Fresh Dill, chopped

2 tbs                Fresh Lemon Juice

INSTRUCTIONS:

Place the eggplant in a colander and sprinkle with the coarse salt.  Let stand for 1 hour.  Pat dry with paper towels. 

Heat 1/2 cup of the oil in a large skillet over medium heat.  Add the eggplant and saute until almost tender, adding a bit more oil if necessary.  Remove the eggplant to a casserole or dutch oven. 

Heat the remaining 1/4 cup oil in the same skillet over low heat.  Add the onions, garlic, and green peppers and saute just until softened, about 10 minutes.  Add to the casserole with any oil.

Place the casserole over low heat and add the canned tomatoes with their liquid, fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt, fennel, and parsley.  Cook uncovered, stirring frequently, for 30 minutes.

Stir in the kidney beans, chick-peas, dill, and lemon juice and cook for another 15 minutes.  The eggplant peel should be tender.  Stir well and taste and adjust seasonings.

Serve immediately with brown rice and lots of shredded cheese.

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Filed under Comfort Cuisine, Fall/Winter Favorites, Party Picks, Vegetarian Fare, What's for Dinner?

June 7, 2010 · 9:35 am

Cranberry Chutney

 
 

Cranberry Chutney

 INGREDIENTS:

1                     Orange, peeled, tough membrane removed, chopped

1/4 cup          Orange Juice

1 pkg              Fresh Cranberries (12 oz)

1 cup              Sugar (more if desired)

1                      Large Golden Delicious Apple, peeled, cored and chopped

1/2 cup           Golden Raisins

1/4 cup           Pecans or Walnuts, chopped

1 tbs               Apple Cider Vinegar

1/2 tsp           Ginger, ground

1/2 tsp           Cinnamon, ground

INSTRUCTIONS:

Combine all ingredients in a large saucepan.  Bring to a boil.  Reduce heat; simmer, stirring occassionally, for 5 to 8 minutes, or until cranberries are bursting.  Chill until serving time.  Freeze surplus in small containers.  Makes about 4 cups of chutney.

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Filed under Holiday Menus, Party Picks, Salsas and Chutneys, Starters

June 6, 2010 · 7:01 pm

Boyscout Beef Chili

IMG_5573

INGREDIENTS:

1 lb.         Lean Ground Beef

1                Small Onion, chopped

1                Green Bell Pepper, seeded and chopped

2                Cloves of Garlic, minced

1/2 tsp    Cumin, ground

1/4 tsp    Coriander, ground

1/2 tsp    Chili Powder

1/4 tsp    Cocoa, unsweetened

2 cans     Diced tomatoes with Green Chilies

1/4 cup   Salsa, Medium

1/2 cup   Beef Broth

1 tbs        Worcestershire Sauce

3 env      Sazon Goya with Cilantro and Achiote Seasoning

2 cans    Pinto Beans, drained

1 can      Red Kidney Beans, drained

tt              Montreal Steak Seasoning and Seasoned Salt

opt          Top with Mexican Blend of Cheeses, Sour cream or Pumpkin Seeds

INSTRUCTIONS:

In a large and deep skillet, brown ground beef.  Drain grease from meat when beef is browned and no red can be seen.  Add onion, bell pepper and garlic and cook for 5 minutes, stirring to prevent sticking.  Add all spices and cook for another minute.  Then add cans of tomatoes, salsa, beef broth, worcestershire sauce and beans.  Stir and bring to a boil.  Reduce heat to simmer for approx. 30 minutes.

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Filed under Comfort Cuisine, Fall/Winter Favorites, Kid's Corner, Party Picks