7.19.2010

Skinny Dip

All weekend I struggled to come up with a new and creative appetizer for a party of 40. After much deliberation, I decided on my tried and true bean dip. Per usual, the dip was a hit. This simple recipe gets rave reviews and recipe requests from all party-goers every time. The bean-corn-feta dip is my easiest recipe on file. The flavors are much more complex and yummy than the photos portray. Try it soon!


Da Dip

Mix together...
1 can black beans, drained and rinsed
1 can white shoepeg corn, drained
4 oz. feta, crumbled
6 scallions, minced

Whisk together...
1/4 cup apple cider vinegar
1/4 cup olive oil
1/4 cup sugar (start with less and add full amount if needed)
3 shakes garlic powder

Pour dressing over bean mixture.
Refrigerate until chilled, stirring every 30 minutes or so.

Note: If you make it many hours in advance, wait to add the feta until just before serving.

7.08.2010

Summer Dinner

Summer grilling doesn't always have to involve beef and pork. These turkey burgers deliver the satisfaction of a burger but the lightness of summer fare. To accompany your burgers, the summer succotash recipe includes most all summer veggies and serves a crowd. The succotash is hearty enough to stand alone for a lunch or light supper. I hope you will enjoy these recipes as much as your summer!


Turkey Burgers
(serves 10)

You will need:
1 pound ground white-meat turkey
1 pound ground dark-meat turkey
1 cup ricotta (maybe less)
1/2 cup parsley
1/2 cup sauteed spinach (cooked and drained)
A bit of basil
2 garlic cloves
salt/pepper
olive oil

Mix together all ingredients (except olive oil) and form into patties.
* Keep the patties smaller than larger- 3 1/2 inch diameter, 1/2 inch thick
Transfer patties to parchment paper.
Refrigerate for an hour.
Heat grill (or green egg) to medium-high.
Brush tops of burgers with oil.
Flip, oil side down, onto grill.
Grill for 4 minutes on each side (remembering to brush with olive oil).
Top with cheese if you desire.
Serve on your favorite grilled bun.


Succotash with Basil


You will need:
2 cups fresh (shelled) butter beans*
coarse salt and pepper
1/2 pound small Yukon gold potatoes, halved
2 tablespoons canola oil
2 tablespoons unsalted butter
1 Vidalia onion
4 ears of sweet corn, kernels scraped off (about 2 cups)**
1 small yellow squash, chopped
1 small zucchini, chopped
1 cup grape or cherry tomatoes, halved
1/4 cup chopped fresh basil

*You can always use frozen if you have to or substitute or edamame or black eyed peas.
** Set the cob on its side and slice the kernels on all four "sides" Be sure to keep the milky goodness into the bowl too!

Now, cooking all the veggies-

Butter Beans...
Place the fresh butter beans in a pot and cover with cold water.
Boil over high heat and season with salt and pepper
Decrease to low and simmer until tender- about 30 minutes for fresh, less for frozen.
Drain well and set aside.

Potatoes...
Place in a separate saucepan and cover with 1- inch of water.
Season with S&P.
Bring to a boil and then decrease heat to low.
Simmer until potatoes are tender- about 20 minutes. Don't let them get too mushy.
Drain and set aside.
Heat 1 tablespoon of oil and 1 tablespoon of butter over high heat in a heavy skillet.
Cook on high until foam settles down.
Add drained potatoes and season with S&P.
Cook potatoes, stirring infrequently, until crusted- 8 minutes-ish.
Transfer to serving bowl.

Onion, corn, squash and zucchini...
In the same skillet, heat 1 tablespoon oil and 1 tablespoon butter over medium-high heat.
Add onion, corn, squash and zucchini and cook until crisp and tender- 5 minutes.
Stir in reserved butter beans and cook until heated through.
Add to the potatoes.
Add tomatoes and basil.
Taste for S&P needs.
Serve warm, hot or cold.