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This is one of my favorite summer recipes. It’s
cool and refreshing, uses the grill and is really
simple. The pound cake has amazing flavors with
the light markings from the grill and has an
awesome look that will impress your family and
friends.
1 pint fresh strawberries (washed
and hulled)
¼ cup sugar (or as needed to taste; Splenda
also works well)
2 Tablespoons Brandy or Port wine (Optional)
- The first step is to prepare the strawberry
compote. This step can be done an hour or so
before serving or as early as the night before.
The longer this sits the better.
- Wash and hull the berries. Slice and place
into a bowl. Sprinkle the sugar over the berries
and stir well. I like to lightly smash a few
to release some of their juices.
- If desired, you can add the Brandy or Port
now, but this is strictly optional and will
still be great if not used.
- Place in the fridge until ready to use. Stir
occasionally.
- This portion of the recipe can be doubled
or tripled for a crowd.(This also works great
with mixed berries and frozen mixed berries
when out of season)
1 each pound cake
Softened butter / (un-salted works best, but
use what you have)
Whipped cream
- Now take a good home made or store bought
pound cake and cut into 1 &1/2 inch thick
slices.
- Spread butter lightly but evenly over both
sides. The cake can be refrigerated at this
point until ready to serve.
To Serve:
Preheat grill to med to med high heat. Brush
grate lightly with oil just before placing cake
on grill. Cook about 2 minutes per side, or until
grill marks appear. Place one or two slices on
a plate. Spoon some of the compote over the cake
as desired, then top with some whipped cream,
garnish with a cut strawberry or two and enjoy.
8 oz smoked raw bacon
2-lbs boneless pork shoulder,
trimmed and cut into ¾ - 1” cubes
2 medium onions chopped into ¼” pieces
Approximately 2 cups
2 Table chopped fresh garlic
1T ground cumin
1/2T dried oregano
2 ea whole bay leaves
1tsp smoked paprika
1t salt
1/2t ground coarse pepper
8 cups chicken broth or water
(which ever is available)
2 cups potatoes (1-lb) peeled
and cubed into 1” cubes
2 cups zucchini cut into 1/2 “pieces
¼ masa flour
½ cup water
1 can whole kernel corn
Or
1 can golden hominy corn
2 cups (8 to 10) Anaheim chilies
charred- seeded, peeled and chopped
Yield 3 quarts or 12- 8oz bowls
- In a large Dutch oven, render bacon until
crisp. Remove bacon and reserve for garnish.
- Add pork cubes to oil in Dutch oven and brown
in bacon rendering. Do not overcrowd or pork
will steam and not brown properly.
- Add onion and chopped garlic and continue
to cook until onion is softened.
- Add all seasonings and cook for 1 to 2 minutes.
This will open the flavors of the seasonings.
- Add water or stock, scraping bottom of pot
to release the bits of flavor in the bottom.
- Bring to a boil and then reduce heat to simmer.
Cook for 1 hour uncovered.
- Add potatoes and zucchini and continue to
cook for an additional 30 minutes or until
pork is very tender.
- Blend masa flour with water until smooth
and add slowly to simmering mixture, whisking
with wire whip
- Add hominy or yellow corn; continue to simmer
about 15 minutes longer or until pork is tender.
- Add chopped green chilies to stew and cook
about 10 minutes longer.
- Garnish soup bowls with chopped bacon, sour
cream, chopped cilantro or all of the above.
Serve with warm tortillas.
2 or 3 heads of Iceberg Lettuce
2 or 3 heads of Romaine Lettuce
3 dozen large shrimp
16ozs of favorite salad dressing (Ranch works
well)
1 cup of fried tortilla strips (semi crushed)
Reserve 2 tablespoons of next 7 ingredients
for additional garnish
1 cup corn kernels
1 cup ¼” diced fresh tomatoes
1 cup ¼” diced roasted red peppers
1 cup ¼” diced hard boiled egg
1 cup ¼ to 3/8” Bleu Cheese Crumbles
1 cup rough chopped candied pecans
1 cup chopped Apple Wood Smoked Bacon,
Garnish;
½ cup additional corn tortillas
2 tablespoons chopped fresh cilantro
Reserved 7 ingredients from above
6 lime wedges (optional)
To prepare salad
This looks like a lot of work, but it is really
simple and worth the effort. Many of the ingredients
can be pre-measured and then put in the salad
at the last minute.
Wash and dry the lettuces and chop into ¼ inch
pieces. The combination of the two, give it great
color and texture. The pecans and tortillas will
give it an added crunch and sweet and savory
flavors.
Peel and de-vein the shrimp, leaving the last
joint with the tail on. You can always completely
peel the shrimp, but the tail makes for a great
presentation. Skewer the shrimp on bamboo skewers,
but remember to soak the skewers in water for
30 minutes to keep them from burning on the grill.
Season the shrimp with your favorite seasoning
and grill them until cooked. Brush with your
favorite glaze (citrus flavored works well with
this combination) and get ready to make the salad.
When you’re ready to make the salad, place
the lettuces into a large mixing bowl. Add one
cup of the dressing and all the ingredients
except the shrimp and the garnish ingredients
and toss to combine. If the salad looks a bit
dry, add more dressing to taste. This salad should
not be “soggy” with dressing, but
light and colorful. Place the salad into your
serving bowl.
Mound the extra tortilla strips in the center,
and stand the skewers in the salad to give it
some height and a dramatic presentation. Place
the reserved garnishes over the top for color
and sprinkle with the chopped fresh cilantro
for color and a fresh flavor pop. Spread the
lime sections around and serve. Get ready for
the compliments and some culinary adoration from
your new fans!
SELMON FAMILY MEATLOAF
Ground Beef
Ground Pork
Minced Onion
Minced Bell Pepper
Ritz Crackers
1 Egg
Salt
Pepper
Tomato sauce
Barbecue sauce
Mix above ingredients thoroughly. Place loaf
in ungreased loaf pan. Cover with barbeque sauce
and bake at 375 degrees. |
