All-Day Dining with Linda and David

Hors d'Oeuvres started at 2pm.  Cheesecake was served at 7pm.

We ate all day.

It's pretty much what yer supposed to do when you get together with good friends.  And we all believe in following the rules when it suits our purpose.

This has been a tradition since we moved back here 10 years ago.  Victor has known Linda since childhood.  She was our real estate agent when we bought our house.  David was our mortgage broker.

Good friends with a lot of history.  Friends you can say anything to without having to filter.

And friends who like to eat!

We started off with hors d'oeuvres.  Just three, because we didn't want to spoil our dinner.

First off was a puff pastry dish Victor came up with based on something Ina Garten makes.  She does a puff pastry, ham and cheese.  Victor took it to a whole new level.

Puff Pastry with Pancetta and Dates

  • 2 sheets puff pastry
  • 1/3 cup sun-dried tomato pesto
  • 4 oz thin-sliced pancetta
  • 1 cup shredded fontina cheese
  • 1 cup chopped dates

Roll puff pastry to fit sheet pan - 10" x 16" or so.  Brush with sun-dried tomato pesto, them layer pancetta, cheese, and dates.

Roll second sheet of puff pastry and place on top.  Crimp edges and brush with egg.  Cut slits to allow steam to escape.

Bake in a preheated 450° oven about 10 minutes or until golden brown.

These were definitely a hit.  They were easy to prepare and the fillings can be switched out a million and one ways!

Definitely a keeper.

I decided we needed to do at least one deep-fried hors d'oeuvre because...  well...  we do have that deep fryer!  I went with a crab fritter because I just couldn't think of anything else savory that I wanted to do.  This was a totally wing-it recipe from the fritter to the dipping sauce, but it turned out great.  The test fritters I made were still a bit doughy in the center so I really was caredul about the size.  1 tablespoon cooked up perfectly!

Crab and Green Chile Fritters

  • 8 oz crab
  • 1 4 oz can green chilies
  • 1/2 cup buttermilk
  • 1 egg
  • 1 cup self-rising flour
  • 2 tbsp chopped chives
  • salt and pepper

Mix crab with chiles, buttermilk, chives, and egg.  Add a bit of salt and pepper, to taste.  Add enough flour to make a moderately-stiff dough.

Drop tablespoon-sized balls into hot oil and cook until well browned.

Serve with dipping sauce.

For a dipping sauce I decided to go sweet and spicy.

We had homemade cranberry sauce in the fridge, apricot cookie filling in the fridge, and chipotles in adobo in the fridge.

I made a cranberry apricot chipotle dipping sauce!

Cranberry Apricot Chipotle Dipping Sauce

  • 1 cup cranberry sauce
  • 1/3 cup apricot preserves
  • 1 chipotle in adobo, chopped (or to taste)

Place ingredients in small saucepan.  Heat.  Mix briefly with immersion blender to blend and to break down larger berries or apricot pieces.

Serve warm or at room temperature.

And finally, we had bruschetta.

I love bruschetta in any and all its various incarnations.

Anything on toasted baguette with cheese is my idea of good.  This was mere open-a-jar.

We had a jar of Harry and Davids Charred Pineapple with Candied Peppers on the shelf for quite a while.  Today it was spooned onto baguette slices, topped with cream cheese, and placed under the broiler for a couple of minutes.

This was so simple and a total hit.

By 4:30pm, it was getting time to sit down to dinner.

We started off with a simple Calabrese Salad.

Red and Green leaf lettuce, tomatoes, mozzarella, and basil.

I drizzled the whole thing with that nice, expensive olive oil Nick gave us for Christmas and some 15 year old balsamic.  And a pinch of salt and pepper.  It didn't need anything else.

And then it wan on to the main attraction:

Handmade pasta with a lobster sauce.

Oh yes, you read that right.  Handmade pasta with a lobster sauce.

Oh yes.

Victor made the pasta from a recipe he saw on Ciao Italia with MaryAnn Esposito. She serves the pasta with a clam and mussel sauce, but Victor had a better idea.  Lobster.

Scialatielli

  • 1 extra large egg
  • 1/3 to 1/2 cup milk
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 2 1/2 cups flour
  • 1 tablespoon grated Pecorino cheese
  • 2 tablespoons minced basil or parsley leaves

Directions

Place egg, 1/3 cup milk, olive oil and salt in bowl of food processor and whirl until smooth. Add flour and cheese and pulse until mixture is grainy looking. Add parsley and pulse just until dough begins to leave the sides of bowl. If dough is too dry, add a little of the remaining milk until you can pinch a piece of dough between your fingers and it does not crumble.

Transfer dough to a floured surface and knead into a smooth ball. Place a bowl upside down over the dough and allow to rest for 30 minutes to relax the gluten and make it easier to roll.

Divide the dough into quarters and keep three covered while working the first piece. Flatten the dough to a four inch wide piece. Place it through the rollers of a hand crank pasta machine set to the fattest setting (#1). Set the rollers to the next fattest setting down (#2) and run the dough through again.

Use a small knife to cut 1/8 inch wide strips and place the strips on a clean towel. Repeat with the remaining dough.

It made a wonderful and delicious pasta dish, but we think next time we make it, we'll (that's *we* as in *Victor*) roll it a bit thinner.  It's supposed to be a thick pasta, but our tastes tend to go for thinner.

The sauce was a variation on a La Cucina theme...

Aragosta al Limone

  • Chunks of Lobster Tail
  • 4 Large Egg Yolks
  • 2 Lemons
  • ½ cup plus 2 tbls Grana Padano grated plus more for sprinkling
  • ½ tsp freshly ground pepper
  • ½ cup plus 2 tbls heavy cream
  • 1/3 cup plus 1 tbls whole milk
  • 3 tbls finely chopped flat leaf parsley
  • 2 tbls finely chopped chives

Sauté lobster chunks till just done, about 3 minutes or opaque. (Don’t over cook)

Place egg yolks in a large bowl. Grate the zest of 1 lemon into the bowl. Add cheese and pepper, whisk to combine, then whisk in the cream, milk, parsley, chives and a generous pinch of salt.

When the pasta is al dente, drain and return to the pot. Immediately add the egg mixture and lobster meat then toss together to combine. Serve immediately with more Grana Padano.

It was gooder than good.  It was great watching both Linda and David go back for more.  It was everything it could be and more.

And then, finally, it was time for dessert.

Linda is just a bit of a chocaholic, so we decided a cheesecake with a chocolate crust was in order.  And this morning, I decided the cheesecake needed a chocolate ganache to cover it.

The ganache was pure over-the-top decadence.  I loved every calorie of it!

I made my favorite "Worlds Greatest Strawberry Cheesecake" except I didn't use the strawberries...

World's Greatest Cheesecake with Chocolate Ganache

The Crust:

  • 3/4 cups walnuts, coarsely ground
  • 3/4 cup chocolate cookie crumbs
  • 1 3 oz Valrhona chocolate bar
  • 3 1/2 tbsp butter, melted

The Filling:

  • 4 pkgs cream cheese, room temperature
  • 4 eggs
  • 1 1/4 cups sugar
  • 1 tbsp vanilla extract
  • 1/4 cup whipping cream

The Topping:

  • 16 oz sour cream
  • 1/4 cup sugar
  • 1 tsp vanilla extract

The Ganache:

  • 1 cup heavy cream
  • 12 oz bittersweet chocolate
  • 1 tbsp vanilla

Putting it together: Preheat oven to 350º.  Mix crust ingredients and press evenly into bottom of 10″ springform pan.  Set aside.

Cream the cheese until light and fluffy.  Mix in eggs one at a time, mixing well after each addition. Add sugar, vanilla, and whipping cream, mixing until smooth and light. Pour into pan and bake 60 – 70 minutes. Remove from oven and cool about 15 minutes.  Keep oven on.

Mix topping ingredients and spread onto top of cheesecake to within about 1/2 inch from edge.  Return to oven and bake about 7 more minutes.  Cool completely, cover, and refrigerate at least 24 hours (2-3 days is best.)

On day you’re going to serve, make ganache.  Heat cream.  Remove from heat and stir in grated chocolate.  Stir until smooth.  Add vanilla.

Remove cake from pan.  Spread ganache over cake.  Refrigerate until ready to serve.

It really was a stellar day.  And while we did eat a lot, at least it was spread out over 5 hours.

Our next feast with them is tentatively scheduled for July at their house to celebrate my and Linda's birthdays.

I can't wait.

They feed us the same way.

by Tim Dineen

Fried Hot Peppers

 

One of my most favorite things to have in the refrigerator -at all times- is a big container of fried hot peppers.

They go on everything, from burgers and sandwiches to stirred into pasta or baked into bread or on top of pizza.

A juicy cheeseburger with mayo and fried peppers is to die for.  Or on a turkey sandwich.   Scrambled into eggs.  They go on everything.  Really.

I usually use a mixture of Italian peppers and long hot peppers, or sometimes cubanelles.  Today I added some anaheim peppers into the mixture.  It's what's at the produce store and what looks good.

The concept is pretty simple:

Clean and seed the peppers, fry them in olive oil, and eat.

I start with a really big skillet and coat the bottom of the pan with olive oil.  In go the peppers and I keep the heat up for a while, moving and stirring the peppers around.

As they start to wilt, I turn down the heat and let them start to brown a bit.

I add a bit of salt and pepper, but that's pretty much it.

When they're nice and cooked, they go into a resealable container and into the fridge where they get eaten quite quickly.

A couple of huge words of caution:

  • Do this on a day you can open windows.
  • Wear gloves.

I have come close to dying inhaling the cooking pepper fumes.  Eyes watering, sneezing and coughing like there's no tomorrow...  It can be extremely painful.

Which shows you just how good they are if I'm willing to put myself through all of that!

by Tim Dineen

A New Year Date

I was speaking with a woman yesterday about dates.  She was saying how much she absolutely loved them, and then said she stuffs them with parmesan cheese, wraps them in bacon, and bakes them.

My mouth started watering, I got weak in the knees.  I knew that 24 hours were not going to pass before having them, myself.  And I was right - it was less than 20!

I've always liked dates, but I've never gone totally out of my way to bring them home or do anything with them.  They've always been part of the realm of so many foods, so little time...  That is about to change, especially since Victor said that he absolutely and totally loves dates.  The things ya learn after 15 years...

So, armed with my package of Medjool Dates, a wedge of parrano cheese (an Italian-style cheese that is actually produced in the Netherlands!) and a package of Niman Ranch bacon, I went to work.

The timing could not have been better.  We're off to the bro-and-sis-in-laws for dinner today and Marie said "bring something, if you want".  We had the ingredients right here.  We didn't have to go to the store.  And... well.. we had to try them before giving the to people, right?!?

The dates all had pits, but a pair of needle-nose pliers took quick work of that!  Really.  I pitted 30 mdates in just a couple of minutes.

I cut small sticks of cheese and stuck them into the date.  Wrapped a half-strip of bacon around, and secured with a toothpick.

Into a very hot 450° oven for 15 minutes.

WOW!  They were good!  In fact, we were thinking that they might be too good to share and we could eat them all ourselves.  In the end, we chose the high road and will be bringing them with us to dinner.  It's only twelve and a half hours into the new year.  Way too early to be selfish!

by Tim Dineen

Oriental Flank Steak with Spicy Garlic Sauce

Tim Dineen

(since originally coming up with this recipe, I’ve played with it a bit. This is the “new and improved” version!)

First marinade:

  • 2 tsp peeled, minced ginger
  • 1/2 cup soy sauce
  • 1 tbsp oriental sesame oil
  • 1/2 cup rice wine or sherry
  • 1 tsp fresh ground pepper
  • 2-1/2 lbs. flank steak

Second Marinade:

  • 1/2 C soy sauce
  • 2 tbsp sugar
  • 3 tbsp minced fresh parsley
  • 1/4 cup chopped cilantro
  • 1/2 cup rice wine, or sherry
  • 2 tbsp minced fresh garlic
  • 1 tbsp oriental sesame oil
  • 1 tbsp chili paste

Mix the first five ingredients in a glass bowl or pan large enough to hold the meat you wish to prepare. Add the meat, cover, and refrigerate overnight. Turn once or twice if you think of it.

Mix all the sauce ingredients together. Watch out for the chili paste! I usually add twice the amount shown, but I really like very hot food. Add to taste!

Broil or barbecue the meat to desired doneness, Cool. Slice on the diagonal and place in the sauce.  It’s best to make the day before and let sit in the refrigerator (I use gallon-size zip-lock bags) to meld flavors.

If you cut the meat in half lengthwise before slicing, it makes great hors d’oeuvere-sized pieces. You can eat as is or: mix with chilled, cooked noodles; or spoon over lettuce leaves for a luncheon salad; or mix with bean sprouts; or put out mini pita breads and a spread for sandwiches.  Just let your imagination run wild!

by Tim Dineen

Stuffed Mexican Meatballs

Phoebe Wilson Dineen

  • 1 lb. lean ground beef
  • 1 C crushed corn chips
  • 2 tbsp chopped green chilies
  • 1 egg, slightly beaten
  • 3/4 tsp chili powder
  • 1-7 oz. jar pimento stuffed olives
  • 1 small jar taco sauce (to dip meat balls in, if desired)

Combine ground beef, chips, chilies, egg, and chili powder in large bowl. Mix as for a meat loaf. Take a small amount of mixture and shape it around an olive. Repeat until all the meat is used. Bake at 350 until meat is brown.

by Tim Dineen

Spicy Chicken Bites with Cucumber Dip

Victor Martorano

  • 1 lb boneless chicken breast
  • 1/4 cup minced onion
  • 1 large clove garlic, minced
  • 1 egg, lightly beaten
  • 1/3 cup fine, dry bread crumbs
  • 1 tsp. ground ginger
  • 1/2 tsp salt
  • 1/2 tsp ground red pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp curry powder
  • 1/4 tsp pepper
  • 2 tsp vegetable oil
  • 1/4 tsp. paprika
  • Cucumber Dip (recipe follows)

Using food processor, process half of chicken until coarsely chopped. Spoon into bowl. Continue with second half. Add onion, garlic, and egg. Stir well. Combine breadcrumbs with next 6 ingredients. Add chicken mixture and mix well. Shape into 40 1-inch balls. Place flour in bowl. Roll each ball in flour. Combine oil and paprika in skillet over medium heat. Add balls and cook about 10 minutes. Serve warm with cucumber dip.
Cucumber Dip

  • 1 cup peeled, seeded and grated cucumber
  • 1 cup plain, lowfat yogurt
  • 1 teaspoon dried dill
  • 1/2 teaspoon lemon juice.

Place cucumber on several layers of paper towels; cover with additional towels and let stand 15 minutes, pressing down occasionally. Combine cucumbers with remaining ingredients. Stir well and chill.

by Tim Dineen

Hot Artichoke Dip

Margie Scanlon Dineen

  • l small can chopped green chilies
  • l can chopped artichokes
  • l cup mayonnaise
  • 1 cup Parmesan cheese

Mix all ingredients together and bake in a 300 oven for 15 -20 minutes. The dip should be hot and bubbly. Top with paprika and serve with crackers.

I don’t remember the origin of this recipe but I believe that it originally came from Jan or Annemarie’s kitchen. This is a quick recipe and really tasty.

by Tim Dineen

Chicken Roll-ups

Margie Scanlon Dineen

Spread:

  • 8 oz. soft cream cheese
  • 3 tabl. basil
  • 3 tabl. milk

Filling:

  • 3 tabl. lemon juice
  • 7 chicken breasts -cooked and cut into bite size pieces
  • 2 cups artichoke hearts -diced
  • l cup chopped green onions
  • l l/2 cup mayonnaise
  • l l/2 cup peanuts -coarsely chopped

Mix the first three ingredients together and spread thinly on flour tortillas. Add approx. 2 tablespoons of the filling to each tortilla. Roll the tortilla and then trim the ends off. Slice the remaining tortilla into 5-6 pieces.

This is a little bit of work but well worth it. Whenever I have brought this to parties I have always been asked for the recipe. This can be made ahead of time and just spread on the tortillas right before the party. Try it sometime and I guarantee that you’ll get great results!

by Tim Dineen

Wicket's Wedgies

Margie Scanlon Dineen

  • 1 cup chopped olives
  • l/2 cup chopped green onions
  • 1 1/2 cup cheddar cheese
  • 1/2 cup mayonnaise
  • l/2 teas. salt
  • l/2 teas. curry powder (optional -only add curry if you like the spicy flavor)
  • l package English muffins

Combine the ingredients and spread on toasted English muffins. Broil for a minute or two and cut into small wedges. Serve immediately.

These are easy to make and always a hit with a hungry crowd.

by Tim Dineen

Mike's Slushies

Beth Dineen Engel

Here’s Mike’s recipe for slushies served poolside to all our guest of age every summer:

  • 4 tea bags
  • 1 cup sugar
  • 1 (12oz) can frozen lemonade
  • 1 (12oz) can frozen orange juice
  • 1 quart gin

Steep tea in 2 cups boiling water. Boil six cups of water and stir in sugar, lemonade, and orange juice. Add tea and gin. Put in freezer for at least three days. Serve directly from the freezer mixed with seven up to desired consistency or how much alcohol content desired.

by Tim Dineen

Baby Pizza

Dick Dineen

Take one or more cans of Buttermilk Biscuits – 10 to a can. Flour board to prevent sticking. Flatten each biscuit by hand. Place 1 spoon tomato sauce on each, 1 slice salami or ham, ½ slice cheese . Use cookie sheet. Put in oven as directed on biscuit roll.

by Tim Dineen

Quick Snack

Colleen Gentleman Minturn
Great for “last minute” entertaining…

  • 8 oz Cream Cheese
  • Cocktail Sauce
  • Baby Shrimp or Flaked Crab
  • Crackers

Flatten block of Cheese into a circle. Cover with sauce and sprinkle shrimp/crab on top. Serve with crackers.

by Tim Dineen