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Served in an Avocado Bowl, Strawberry Salsa Is Scrumptious

YumSugar — Mon, 04 May 2009 16:00:12 -0700

Here on YumSugar, we've gone a little avocado crazy, but with Cinco de Mayo right around the corner, how can you not be? A little while back, I stumbled across a strawberry-salsa-stuffed avocado recipe, and with the berries' fragrance overpowering my farmers market, I remembered that I had wanted to give it a shot.

Although I've never thought of using strawberries as a base for salsa, the resulting dish is outstanding! The sweet berries are complemented by the acidic lime juice, spicy jalapeno, and creamy avocado. The salsa-stuffed avocado makes a perfect alternative to a side salad, and the strawberry salsa alone would be tasty on pork, mild fish, or tortilla chips. To get started on your own strawberry salsa, read more.

Avocado With Strawberry Salsa
Adapted from Gourmet

Ingredients

For strawberry salsa
1 fresh serrano or jalapeño chili
1 cup finely chopped strawberries
1/4 cup finely chopped white onion
2 tablespoons finely chopped fresh coriander
1/2 teaspoon fresh lime juice
1/4 teaspoon salt
1/2 teaspoon sugar if desired
For serving
six 5-inch corn tortillas
vegetable oil for frying
4 firm-ripe avocados

Directions

Remove the seeds, stems and ribs from jalapeno, wear rubber gloves, if needed.
In a bowl stir together chili and remaining salsa ingredients. Salsa may be made several hours ahead and chilled, covered.
Stack tortillas and cut them in half. Cut stacks crosswise into 1/4-inch-thick strips. In a heavy skillet, heat 1/2-inch oil over moderate heat until hot but not smoking. Working in three batches, fry tortilla strips until crisp and golden, about 30 seconds, and with a slotted spoon transfer to paper towels to drain. Sprinkle fried tortilla strips with salt to taste.
Halve avocados and remove pits. Slice the avocado in both directions to make it easier to eat. Spoon about 1/3 cup strawberry salsa into the center of avocado. Insert tortilla strips into the avocado.

Serves 4.

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Fast & Easy Dinner: Hamburger and Tomato Pizza

partysugar — Tue, 30 Dec 2008 06:45:41 -0800

The classic cheeseburger gets reinvented as a pizza in this scrumptiously simple recipe. Frozen pizza dough and store-bought marinara sauce simplify the homemade pizza making process.

Don't worry about putting raw hamburger meat on the pie, it will cook while the pizza bakes. Sound delicious? Get the recipe: read more.

Hamburger and Grape-Tomato Pizza
From Everyday Food

Ingredients

2 teaspoons vegetable oil, such as safflower
All-purpose flour, for work surface
1 pound frozen pizza dough, thawed
3/4 cup store-bought marinara sauce
1 cup grated provolone cheese (4 ounces)
1 cup grape or cherry tomatoes, halved
1/2 medium red onion, thinly sliced (optional)
1/4 pound ground beef chuck
Coarse salt and ground pepper

Directions

Preheat oven to 450 degrees. Rub a large rimless baking sheet (or a rimmed one, upside down) with oil.
On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough into a 15-by-11-inch rectangle (if dough becomes too elastic to work with, let it rest a few minutes). Transfer to prepared sheet.
Spread sauce evenly over dough, leaving a 1-inch border all around. Top with provolone, tomatoes, and if desired, onion; scatter beef over top. Season with salt and pepper.
Bake until crust is golden, beef is cooked, and cheese is melted, about 20 minutes. Serve immediately.

Serves 4.

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Fast & Easy Dinner: Lamb, Fig, and Olive Stew

partysugar — Wed, 24 Dec 2008 03:00:01 -0800

Having a low-key Christmas Eve this year? Consider serving this hearty stew made with ingredients from Southern France. It's not your average midweek meal, but it comes together in less than an hour.

Olives, dried figs, red wine, and herbs de Provence provide rich flavor and delightful texture. Serve with a French red wine and a simple green salad. To look at the recipe, read more.

Lamb, Fig & Olive Stew
From Eating Well

Ingredients

8 ounces lean ground lamb
1 teaspoon extra-virgin olive oil
2 tablespoons plus 1 teaspoon minced garlic, divided
1 teaspoon herbes de Provence
1/4 cup dry red wine
1 14-ounce can reduced-sodium beef broth
2 teaspoons cornstarch
2 plum tomatoes, diced
1/4 cup chopped dried figs
2 tablespoons finely chopped, pitted green olives
1/8 teaspoon freshly ground pepper
2 tablespoons chopped fresh parsley
1 teaspoon freshly grated lemon zest

Directions

Heat a large saucepan over medium heat. Add lamb and cook, breaking up with a wooden spoon, until browned, 4 to 6 minutes. Transfer the lamb to a sieve set over a bowl to drain; discard the fat.
Wipe out the pan; add oil and heat over medium-high. Add 2 tablespoons garlic and herbes de Provence and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute.
Stir together broth and cornstarch in a small bowl. Add to the pan, increase heat to high, and bring to a simmer, stirring constantly. Add tomatoes, figs, olives and pepper and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook, stirring occasionally, until the tomatoes have broken down, about 5 minutes.
Add the reserved lamb and cook, stirring occasionally, until heated through, about 2 minutes.
Combine the remaining 1 teaspoon garlic, parsley and lemon zest in a small bowl. Serve the stew topped with the parsley mixture.

Serves 2.

NUTRITION INFORMATION: Per serving: 313 calories; 10 g fat (2 g sat, 5 g mono); 73 mg cholesterol; 23 g carbohydrate; 28 g protein; 3 g fiber; 725 mg sodium; 701 mg potassium.
Nutrition bonus: Vitamin C (30% daily value), Zinc (29% dv), Potassium (19% dv), Iron & Vitamin A (15% dv). 1 1/2 Carbohydrate Servings

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Come Paw-ty With Me: Dog Birthday - Menu (Dog Food)

partysugar — Wed, 01 Aug 2007 10:01:31 -0700

At a poochie party, your dog is the guest of honor, so creating a bunch of pet friendly food is a great way to pamper your pup. Special appetizers that are vet approved are excellent options. At Molly's pug Oliver's first birthday party, I'll be serving up a picnic style meal for the people and scooby snacks for the doggies. Olive oil and bacon truffles and a dog friendly pate on toast, will fill the dogs up after a roaring round of fetch. No birthday party is complete without a cake and Oliver's will be made naturally sweet, colorful, and flavorful: a peanut butter carrot cake. Interested in making these dog food recipes? All you have to do is read more

Olive Oil and Bacon Truffles
From Jessica Gorman

1/2 pound bacon
3 1/2 cups whole wheat flour
1 cup cornmeal
1/4 cup beef broth
3/4 cup extra-virgin olive oil

Preheat the oven to 350° and line a baking sheet with foil.
In a large skillet, cook the bacon over medium heat until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, reserving the grease. Let the bacon cool slightly, then crumble.
In a large bowl, combine the flour, cornmeal and crumbled bacon.
In a large measuring cup, stir together 1 1/3 cups warm water and the broth and pour into the dry ingredients. Add the oil and stir together to form a loose dough. Knead on a work surface until smooth.
Divide the dough into balls of the appropriate size for your dog (about 1 inch for large dogs and 1/2 inch for small dogs) and set on the prepared baking sheet. Drizzle with the reserved bacon grease.
Bake until firm to the touch, 35 to 45 minutes. Let cool completely.

Makes about 2 1/2 pounds.

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Pooch Pâté on Toast Points
From Rachel Ray

2 cups chicken broth
1 fresh or dried bay leaf
2 fresh rosemary sprigs
4 fresh thyme sprigs
A few flat-leaf parsley stems
1 pound skinless, boneless chicken thighs, cut into 2-inch pieces
1 carrot, peeled and thinly sliced
6 to 8 slices whole grain bread- toasted, lightly buttered and cut into triangles

In a deep, medium skillet, bring the chicken broth and 1 cup water to a boil.
Reduce the heat to a simmer and add the bay leaf. Using a 10-inch-long piece of kitchen string, tie the rosemary, thyme and parsley stems into a bundle. Tie the end of the string to the skillet handle and drop the herbs into the broth.
Add the chicken and carrot and simmer over medium heat until the chicken is cooked through and the carrots are tender, about 15 minutes. Discard the herb bundle and bay leaf.
Reserve a ladle of broth and, using a slotted spoon, transfer the chicken and carrots to a bowl and let cool for a few minutes.
Transfer the chicken mixture to a food processor along with the reserved broth and pulse to form a pâté-like consistency. Serve on toast points.

Makes about 2 cups.

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Peanut Butter Carrot Cake
From Party Photo Favors

1 cup flour
1 tsp baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup shredded carrots
1 tsp. vanilla
1/3 cup honey
1 egg
1 medium container of cottage cheese

Mix flour and baking soda. Add remaining ingredients.
Pour into greased 8" round cake pan and bake at 350° for 30 minutes. Let cool.
Puree cottage cheese in blender for icing. Decorate with more peanut butter and carrots.

Makes 1 cake.

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Happy Hour: Mussaka

partysugar — Fri, 01 Jun 2007 13:13:13 -0700

Ouzo is the national drink of Greece. It's a clear liquor that is made from pressed grapes, aniseed, and a variety of herbs. It has a licorice flavor similar to Anise and can be consumed on the rocks or mixed with water. Ouzo is traditionally sipped slowly over a period of several hours at little bars called ouzeries where it's paired with tasty snacks such as octopus, salad, sardines, calamari, fried zucchini and clams. Here it is paired with Drambuie and Coke to make a tasty cocktail. Try this drink for your next happy hour, to get the recipe, read more

Mussaka
From Drinks Mixer

1 oz ouzo anise liqueur
1/2 oz Drambuie Scotch whisky
Pepsi or coca cola

Pour ouzo and Drambuie into an old-fashioned glass with ice.
Fill with cola, and serve.

Serves 1.

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Raise a Spoon for Vanilla Pudding

YumSugar — Tue, 22 May 2007 01:08:19 -0700

One of my earliest food memories is devouring a bowl of pudding with my mom. It's one of those snacks that's great when you're 3 or 30. Today happens to be National Vanilla Pudding Day and to celebrate I say we all go out and raise a spoon (full of pudding of course!) in honor. You could go the pre-made, or instant route, but if you've got the time, why not give a smooth homemade version a chance? Serve it with vanilla cookies or animal crackers and you'll be set. For the recipe, read more

Vanilla Pudding
From Real Simple March 2005

1/2 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups whole milk
2 egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Whisk together the sugar, cornstarch, and salt in a saucepan. Pour 1/4 cup of the milk into the sugar mixture, stirring to form a smooth paste. Whisk in the remaining milk and the egg yolks. Cook the pudding mixture over low heat, stirring continuously with a wooden spoon until thickened, about 15 minutes. Do not allow it to boil. Remove from heat and stir in the butter and vanilla. Scrape the pudding into a bowl. Cover with plastic wrap, pressing the surface to make an airtight seal and prevent a skin from forming. Refrigerate until well chilled, about 1 hour.

Yield: Makes 4 servings (2 cups)

NUTRITION PER SERVING
CALORIES 273(39% from fat); FAT 12g (sat 7g); PROTEIN 5mg; CHOLESTEROL 130mg; CALCIUM 151mg; SODIUM 127mg; FIBER 0g; CARBOHYDRATE 36g; IRON 0mg

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Happy Hour: Sunshine in Malibu

YumSugar — Mon, 26 Feb 2007 13:56:12 -0800

Alan Arkin's suprise win for Best Supporting Actor is definitely cause for celebration. So I've rounded up another Oscar inspired recipe. This time it's a drink called [Little Miss] Sunshine in Malibu. Created specifically for the Oscars, this drink is a citrusy mix of pineapple rum and mango. So raise a glass and toast good ol' Grandpa (aka Alan Arkin). And if you agree, or don't agree, with his win, be sure to voice your opinion over at BuzzSugar. To read the recipe, read more

Sunshine in Malibu
From Malibu Rum - inspired by Little Miss Sunshine

1 part Mango Rum
1 part Pineapple Rum
orange juice

Pour the rums into a highball glass over ice.
Fill with orange juice.
Enjoy!

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Today's Special: Chinese-Style Steamed Fish

YumSugar — Fri, 16 Feb 2007 08:59:11 -0800

It's no secret, my mom really enjoys cooking up a huge feast, and come Chinese New Year it's no different. When possible, we all get together as a family and stuff our faces with delicious food. If we can't all make it, my mom is sure to call each one of her absentee children and remind them to eat fish on New Year's Eve. Why fish? Well, the Chinese word for fish is actually very similar to the word for surplus. So you prepare fish in order to symbolize the fact that you have surplus food. However, you never actually finish the fish as it's important to leave some behind (to ensure "surplus" for the new year). Don't throw it out, just put it away for the night. This year, I unfortunately won't be able to make it to my mom's house (I'm a terrible daughter and didn't pay attention to the date and made expensive non-refundable plans), so I'm going to have to make my own fish. I'd make my mom's fish, but she never uses recipes and cooks so fast, I'm not sure where to begin. Luckily my gal PartySugar found this recipe for a nice light and easy steamed fish. It definitely sounds like a must try. To check out the recipe, read more

Chinese-Style Steamed Fish
Recipe by Kam Sung at All Recipes

Makes 4 servings

1 1/2 pounds halibut, cut into 4 pieces
3 green onions, cut into 3 inch lengths
2 fresh mushrooms, sliced
6 leaves napa cabbage, sliced into 4 inch pieces
2 slices fresh ginger root, finely chopped
2 cloves garlic, chopped
1/4 cup low-sodium soy sauce
1/8 cup water
crushed red pepper flakes to taste
fresh cilantro sprigs, for garnish

Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish).
Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions.
Place fish on top of the vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish.
Top with the remaining green onions, mushrooms, and napa cabbage.
Drizzle soy sauce and water over everything.
Place steam bowl in a steamer over 1 inch of boiling water, and cover.
Steam for 15 to 20 minutes, or until fish flakes easily.
Garnish with cilantro, if desired.

Note: If you don't have a steamer bowl, you can poach the fish in 1 cup of chicken broth instead.

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Happy Hour: Twilight

partysugar — Fri, 20 Nov 2009 16:13:04 -0800

Well, folks, the moment everyone's been waiting for is here. The second movie in the Twilight series, New Moon, finally comes out today. Whether you're dying to see it or excited that the hype surrounding it will die down, there's only one way to celebrate - with a cocktail! Not just any boring old drink, but an aptly named concoction created by one of San Francisco's illustrious bar owners, Jon Gasparini. A couple of weeks ago when Jon (of one of my favorite bars, Rye) tweeted about a new cocktail called Twilight, I knew I needed the recipe.

Jon describes it as having a beautiful color and balance, and I couldn't agree more. The complex gin and Prosecco drink is easy to put together and elegant enough to serve at a Thanksgiving dinner or holiday soirée. To get his recipe, read more.

Twilight
From Jon Gasparini of Rye

Ingredients

3/4 ounce creme de violette
1 1/2 ounces gin
dash orange bitters
dash simple syrup or agave syrup
1 ounce Prosecco or other sparkling wine

Directions

Combine the violette, gin, bitters, and sweetener in a cocktail shaker filled with ice.
Strain into a chilled Champagne coup and top with the Prosecco.

Makes 1 drink.

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Brined, Bourbon-Glazed, Spice-Rubbed Turkey Is Deliciously Juicy

partysugar — Thu, 19 Nov 2009 09:00:39 -0800

Last year, after reading countless turkey recipes, I finally decided on one from a somewhat unexpected source: Every Day With Rachael Ray. I didn't follow the method exactly - the magazine's recipe grills a turkey breast and I roasted a whole turkey - but I used the brine, spice rub, and glaze recommended. The resulting turkey, with a fiery brown color and slightly charred skin, was fabulously moist and super flavorful. The meat was so succulent it almost didn't need gravy. To check out the recipe, read more.

Bourbon-Glazed Spiced Rubbed Turkey
Modified From Every Day With Rachael Ray

Ingredients

4 cups apricot nectar
4 cups apple juice, plus more for basting
2-1/5 cups dark brown sugar
1/2 cup granulated sugar
1/2 cup salt
6 cloves garlic, smashed and peeled
3 teaspoons Worcestershire sauce
3 teaspoons freshly ground pepper
2 fresh or dried bay leaves
1 turkey (ours was 18 pounds)
1 cup bourbon
1 cup honey
1 cup apple cider vinegar
4 tablespoons paprika
4 tablespoons yellow mustard
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 stick of butter, at room temperature

Directions

In a large pot, combine 8 cups water with the apricot nectar, apple juice, 1 cup brown sugar, the granulated sugar, salt, garlic, Worcestershire sauce, pepper and bay leaf. Bring to a simmer and stir, then remove from the heat and let cool.
Place the turkey in the brine. Cover the turkey with foil and refrigerate overnight.
In a container with a tight-fitting lid, combine the bourbon, honey, vinegar and 1 cup brown sugar. Shake vigorously to blend; set aside.
Preheat the oven to 450°F.
In a bowl, combine the remaining 1/2 cup brown sugar with the paprika, mustard, chili powder, garlic powder, onion powder and butter to form a paste.
Dry the turkey with a paper towel and rub the paste all over the turkey.
Roast the turkey for about 45 minutes, until slightly golden brown. Reduce the heat to 350°F and continue roasting, brushing with some of the bourbon glaze every 20 minutes, for about 1 hour, 15 minutes longer. An instant-read thermometer inserted in the thigh should register 160 degrees F. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.

Serves 8-10.

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