In the mood to Hold The Mayo!

 “Hold the mayo!” That’s one thing you will never hear me say.  I love the stuff.  Homemade or Hellman’s, I grew up on it.  But I married a man who can’t stand mayonnaise and it must be a genetic trait passed down through the male, because not one of my four children will tolerate even a dab of the glossy white condiment.  It used to drive me crazy.  No chicken salad, no potato salad, no deviled eggs!  How the heck do you get your BLT sandwich to stick together?  I used to eat mayonnaise sandwiches when the lunch options at my summer camp looked suspicious.  And I think that it was my sister who liked to mix mayonnaise and mustard together and dip potato chips in it.  But one day it occurred to me… Why am I trying to get my kids to eat mayonnaise??? With 90 calories and 10 grams of fat in just one single tablespoon, mayonnaise isn’t exactly health food.  Here are three wonderful recipes that will demonstrate how yummy it can be when you hold the mayo.

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Curried Chicken Salad with Spiced Chickpeas and Raita

I can’t say enough about this chicken salad…the cool yogurt and the combination of spices is really special.  You can layer it as I did in a beautiful glass for a nice luncheon presentation, layer it in a jar for a picnic, (as described in this recipe from Gourmet Magazine, August 2008) or just mix the whole thing up in a big bowl for a casual family style meal.
For curried chicken salad:
  • 1 medium onion, chopped (1 cup)
  • 1 tablespoon minced garlic
  • 1 tablespoon minced peeled ginger
  • 2 tablespoons vegetable oil
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 2 medium tomatoes, chopped (1 cup)
  • 1 cup plain yogurt
  • 2 tablespoons cilantro
  • 1 rotisserie chicken, meat coarsely shredded (3 to 4 cups)
  • 1 cup red grapes, halved

For chickpeas:

  • 1 tablespoon vegetable oil
  • 1 (19-ounce) can chickpeas, rinsed, drained, and patted dry (2 cups)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne

For raita and topping:

  • 1 cup plain yogurt
  • 1 seedless cucumber, peeled, cored, and chopped (2 cups)
  • 2 tablespoons chopped mint
  • 1/2 cup sliced almonds, toasted
Make curried chicken salad: 
Cook onion, garlic, and ginger in oil in a 10-inch heavy skillet over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add curry, cumin, and 1 1/2 teaspoon salt and cook, stirring, 2 minutes.
Add tomatoes and cook over medium-high heat, stirring, until sauce is thickened, about 5 minutes. Transfer to a bowl and stir in yogurt, cilantro, and chicken. Cool to room temperature.
Make chickpeas: 
Heat oil in cleaned skillet over medium-high heat until it shimmers, then cook chickpeas, stirring, 1 minute. Add cumin, turmeric, cayenne, and 1/4 teaspoon salt and cook, stirring to coat, until skillet is dry, about 2 minutes. Cool to room temperature.
Make raita:
Stir together yogurt, cucumber, mint, and 1/2 teaspoon salt.
Assemble jars: 
Divide grapes among jars and layer curried chicken, raita, chickpeas, and almonds on top.

Makes 4 servings

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Mexican Potato and Black Bean Salad

It is super easy to make a potato salad without mayonnaise since potatoes work

with almost any vinaigrette, but this one is really special.  Sweet potatoes, corn, black bean, cilantro and one of the best dressings I have ever had.  This is from Raising the Salad Bar by Catherine Walthers.

4 medium sweet potatoes, peeled and cut into 3/4 inch chunks
2 tablespoons canola oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
2 cups corn kernels (fresh or frozen)
2 cups canned black beans, drained and rinsed
4 scallions, thinly sliced
1/2 cup chopped fresh cilantro
Chipotle-Chile Dressing
1 chipotle chili (from a can of chipotles in adobo)
1 clove garlic, finely minced
2 tablespoons Thai sweet chili sauce
6 tablespoons fresh lime juice
1/2 cup canola oil
Preheat the oven to 375 degrees.  In a large bowl, toss the sweet potato chunks with the oil to lightly coat them.  Sprinkle with coriander,cumin, chili powder and salt and toss again.  Spread that potatoes in a single layer on a rimmed baking sheet and roast until they are golden at the edges and just tender, about 20 to 25 minutes.  Meanwhile, steam the corn for 3-5 minutes.  Drain excess water.  In a large serving bowl, combine the corn and black beans.
To make the dressing, in a blender or feed processor, place the chipotle chili, garlic and sweet chili sauce.  Process until mixture is smooth. Add the lime juice ad process again.  Add the canola oil and process until it is emulsified.
When the sweet potatoes are done, let coll slightly and add them to the corn and beans.  Add scallions and cilantro and toss gently.  Pour enough dressing over the salad to just moisten the ingredients and toss again.
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 Southwestern Deviled Eggs

This fun recipe is adapted from Taste of the South (April-May 2011).  The original calls for a sprinkling of crushed tortilla chips so you can certainly do that if you want to simplify the recipe.  I wanted the shape and texture of these corn tortilla slivers and they only take a minute to fry.  If, like me, you don’t have one of those platters specially designed to serve deviled eggs, just use a sharp knife and take a tiny sliver off the bottom of each half egg.  That way, the eggs will stay stable on the plate and not roll about.

12 hard boiled eggs
1/2 cup sour cream
1/2 cup finely shredded pepper Jack cheese
2 tablespoons chopped green onions
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 cup vegetable oil
2 corn tortillas, finely slivered
salt to taste
coarse ground pepper
fresh cilantro
Cut the hard boiled eggs in half and mash the yolks with a fork.  Add sour cream, pepper jack cheese, green onion, chili powder and salt and mix well.  Spoon into the egg whites. Heat the oil in a small skillet and fry the tortilla strips until light brown, 45-60 seconds, and drain on paper towels.  Salt lightly. Garnish the eggs with the fried tortilla strips, chopped fresh cilantro, and a generous sprinkle of coarse ground black pepper.
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In the mood for a Champion’s Dinner…celebrating Masters week 2011

I recently learned that on Tuesday night of Masters week, the reining champion hosts a dinner for all previous tournament champions, an elite group indeed.  Not only does he get to choose the menu but he also is responsible for the check.  And, adding to the pressure (in my opinion) if the guests don’t fancy the menu that the host offers they are allowed to order something else off the regular clubhouse menu.  I can only imagine how busy the clubhouse kitchen was in 1989 when Sandy Lyle served Haggis and mashed turnips to his fellow golfers.

Tiger served cheeseburgers, french fries and milkshakes following his first Masters trophy in 1997 (perfect for the youngest Master Champion at 22) and since then he has served porterhouse steaks twice and then a Mexican style fajita dinner in 2006.  Understandably, players like to tout their own local cuisines…..  wiener schnitzel for Bernherd Langer, fish and chips for Nick Faldo and paella and tapas for Jose Maria Olazabal.  Check out VJ Singh’s menu:  seafood tom kah, chicken panang curry, baked sea scallops with garlic sauce, rack of lamb with yellow kari sauce, baked filet, Chilean sea bass with three flavor chili sauce, lychee sorbet.  YUM!

And so this week, Phil Michelson hosted his third Champions dinner.  After his first win in 2004, Phil served lobster ravioli in tomato cream sauce, caesar salad and garlic bread and then moved on to more casual fare (barbecue ribs, chicken, sausage and pulled pork with cole slaw) for his second go round.   I understand that this week he hosted a spanish feast to honor his friend and Spain’s greatest golfer, Seve Ballesteros, who is unfortunately quite ill and could not attend.

What follows is my interpretation of this years menu from the Champions Dinner at Augusta National.

 

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Seafood Paella

 
Now I admit, this is not “authentic” paella.  But you should really make note of this brilliant recipe from Bob and Melinda Blanchard.  In it’s original form, it is Tequila Shrimp with Saffron Rice from their book,Cook What You Love.  I’ve made it many times and will give it to you verbatim so you can too.  For my spanish feast, I’ve substituted fresh clams for the black beans to give it a real paella look and taste.  If you choose to do that as well, add the clams when you stir in the rice as they take longer to cook than the shrimp.
1/4 cup olive oil
5 medium garlic cloves, thinly sliced
1 large onion, chopped
1 large red bell pepper, chopped
1/2 pound chorizo, thinly sliced (I tend to use about half that amount and I like the spicy chorizo)
3 large ripe tomatoes, chopped (use one can chopped tomatoes if out of season)
1 can black beans, drained and rinsed
1 1/2 cups tequila
1 1/4 cups chicken broth
1 1/2 cups long grain rice
1 teaspoon kosher salt
1 large pinch saffron threads
1/4 teaspoon tumeric
1 1/2 pounds large shrimp, peeled and deveined.
Preheat oven to 400 degrees.  In a large, shallow ovenproof casserole, heat the oil over medium heat.  Add the garlic, onion and bell pepper and cook for 4 minutes, stirring occasionally,  Add the chorizo and cook for 1 minute.  Add the tomatoes and beans and sir well.  Increase the heat to high and add the tequila, chicken broth, rice, salt, saffron and turmeric and stir well again.  Cover and bring to a boil.  Reduce the heat to medium and simmer for 10 minutes.
Add the shrimp, mix well, and bake uncovered for 10-15 minutes, or until the shrimp is cooked and the rice has absorbed the liquid.  Serve right away.  Serves 6
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Arugula with Gazpacho Vinaigrette

During my quick research into the Champion’s Dinner menu for this year I found descriptions of two different salads. One a simple mesclun with sherry vinaigrette and olives and one a mixed salad with a gazpacho dressing.  I think that the latter sounds more interesting so here is my version.  I used spicy arugula, which really holds it own with the bold flavor of this vinaigrette.  You could make this in a blender to get a smooth dressing but I kind of like the colors and textures that hand chopping delivers.  This dressing comes from a recipe for a lovely new potato salad in a little book called Vegetable Sides, published by Rylan, Peters and Small.
Gazpacho Dressing
 
2 large ripe tomatoes, halved, seeded and diced
2 ounces roasted red peppers (from a jar) diced (about 1/3 cup)
1/2 small red onion, minced
1 garlic clove, minced
3 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
pinch of sugar
a bunch of flat leaf parsley, chopped
sea salt and freshly ground black pepper
Put all dressing ingredients in a bowl and mix well.  Season to taste with salt and pepper. Serve over fresh arugula.
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Filet of Beef with Smoked Paprika and Garlic

Phil’s menu calls for prime beef tenderloin with manchego cheese and smoked paprika demiglace.  This reminded me of an excellent yet very simple recipe for a whole tenderloin that I cut out of Gourmet Magazine (July 2008) and have adapted here to create a quick and east way to impart warm, wonderful spanish flavors to the tender beef filets.
2 large garlic cloves, minced finely
1 teaspoon smoked paprika (hot or sweet)
1 teaspoon ground cumin
1 tablespoon olive oil
4-6 beef tenderloin filets
1/2 cup mayonnaise
1/2 teaspoon smoked paprika (hot or sweet)
1/4 teaspoon ground cumin
1 tablespoon fresh lime juice
Mix garlic, paprika, cumin and olive oil together and rub this mixture into the filets.  Cover and let marinate several hours (or overnight) in the refrigerator.  Stir together the mayonnaise and the paprika and cumin and set aside.  Grill steaks until desired doneness and serve with the spiced mayo and lime wedges.
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Apple Empanadas with Vanilla Ice Cream and Dulce de Leche

 
The Champion’s menu called for an ice-cream topped apple empanada.  I’ve chosen to top the ice cream with dulce de leche and serve the pastries on the side.  Adapted from a recipe for Sweet Apple Cinnamon Empanadas by Marian Blazes in an article on South American Food (About.com), these melt in your mouth pastries can be dessert one night and breakfast the next morning.
 
For the pastry:
 
1 cup butter, chilled
8 ounces cream cheese, chilled
2 1/3 cups flour
1 tablespoon sugar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon sugar
 
For the filling:
 
4-5 Granny Smith Apples
2 tablespoons butter
1/4 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon cinnamon
pinch of salt
 
1 tablespoon corn starch mixed with 1 tablespoon water
1 egg yolk mixed with 1 teaspoon water
coarse sugar for sprinkling
 
1.  For the pastry, put flour, sugar and salt in the bowl of a food processor and pulse briefly.  Add the butter and the cream cheese and pulse until the mixture just starts to come together.   Add the vanilla and pulse twice more.  The mixture will look crumbly.  Turn it out onto a piece of plastic wrap and bring the dough together and pat it into a disk.  Wrap well in plastic and chill for at least 2 hour, or overnight.
 
2.  For the filling, place the apple cubes in a saucepan with the butter, sugars, cinnamon and salt.  Stir over medium heat until the apples are tender then add the cornstarch mixture and stir until thickened.  Remove from heat and cool then chill in the refrigerator for at least an hour.
 
3. To shape empanadas:  Roll out dough on lightly floured surface to about 1/8 inch.  Cut out 4 inch circles, gathering scraps and re-rolling as necessary.  Wet the edge of a dough circle slightly, all around the perimeter.  Place one scant tablespoon of filling in the middle of the dough.  Fold the circle in half, enclosing the filling and press the edges together firmly, flattening and extending them slightly as you pinch them.  Fold and crimp the flattened edge over itself to seal.  Repeat with the remaining empanadas.
 
4.  Chill empanadas for about and hour for best results (or 15 minutes in the freezer).  Preheat oven to 350 degrees.  Mix egg yolk with a little bit of water and brush over empanadas.  Sprinkle with coarse sugar and bake until golden brown, about 20 minutes.
 
5.  Serve warm or room temperature with vanilla ice cream and dulce de leche, or your favorite caramel sauce. (pastries may be reheated in a low oven if you like)
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In which I make Lasagna…for the first time in 25 years!

     Once upon a time, there was a cute young co-ed who fell madly in love with a handsome and dashing quarterback and after a long courtship, which involved far too many cafeteria meals, they were more than excited to set up their own little apartment and create a home together.  Now, since this young co-ed had become a preschool teacher and got off work at 3:30, it fell upon her to make plans for the evening meals and this was a responsibility that she actually quite enjoyed, much to the relief of her quarterback (at this point an entry level marketing manager, but let’s stick with quarterback).  Each day after work, she would make a quick call to his office to discuss what they might have for dinner that evening.
     One evening, they decided that they were in the mood for lasagna and so the preschool teacher set about to accomplish this.  She happily toiled away in her tiny kitchen with no dishwasher, a mini fridge, two burners and a stacked washer/dryer set that took up way too much space.  Later that evening, after a mediocre meal, and spotting a sink piled high with dirty pots and pans, the young quarterback said, “I just don’t think that it is worth it to make lasagna from scratch since you really can’t beat the one made by Stouffer’s”. Now the young preschool teacher, being quite practical and not terribly thin-skinned despite her tender age, took this to heart and never made lasagna again.
     The years passed. Children were born (4). The preschool teacher became a full time mom. She long ago gave up asking anyone what they wanted for dinner (except birthdays and special occasions, of course) and cooked what (and when) she was in the mood to cook.  And the children grew up without lasagna.  To them, it was just that frozen dinner in the red box that dad sometimes ate when mom didn’t feel like cooking.
     Then one day (yesterday, actually) this hopefully still somewhat cute yet decidedly middle-aged mom, decided that she was in the mood to master lasagna.  Surely now, after 25 years of more successes than failures in the kitchen, she would be able to best that giant of frozen entrees, Stouffer’s. She turned toCooks Illustrated (September 2004) which she considers to be the master of well thought out and meticulously tested recipes and what follows is documentation of…


“Damn, that was good lasagna!” -the quarterback


…and they lived happily ever after. 

 

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INGREDIENTS

  • Meat Sauce
  • 1medium carrot , peeled and roughly chopped
  • 1medium rib celery , roughly chopped
  • 1/2small onion , roughly chopped
  • (28 ounce) can whole tomatoes with juice
  • 2tablespoons unsalted butter
  • 8ounces ground beef , preferably 90 percent lean
  • 8ounces ground pork
  • 8ounces ground veal
  • 1 1/2cups whole milk
  • 1 1/2cups dry white wine
  • 2tablespoons tomato paste
  • 1teaspoon table salt
  • 1/4teaspoon ground black pepper
  • Béchamel
  • 4tablespoons unsalted butter
  • 1/4cup unbleached all-purpose flour
  • 4cups whole milk
  • 3/4teaspoon table salt
  • Noodles and Cheese
  • 15sheets no-boil lasagna noodles (9 ounces)
  • 4ounces Parmesan cheese , grated (2 cups)

 

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For the meat sauce: Process carrot, celery, and onion in food processor until finely chopped, about ten 1-second pulses, scraping down bowl as necessary; transfer mixture to small bowl. Wipe out food processor work bowl; process tomatoes and juice until finely chopped, six to eight 1-second pulses.

 

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Heat butter in heavy-bottomed Dutch oven over medium heat until foaming; add carrot, celery, and onion and cook, stirring occasionally, until softened but not browned, about 4 minutes.

 

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Add ground meats and cook, breaking meat into 1-inch pieces with wooden spoon, about 1 minute.  Add milk and stir, breaking meat into 1/2-inch bits; bring to simmer and cook, stirring to break meat into small pieces, until almost all liquid has evaporated, 20 to 30 minutes. Using potato masher or wooden spoon, break up any remaining clumps of meat (no large pieces should remain). Add wine and bring to simmer; cook, stirring occasionally, until liquid has evaporated, 20 to 30 minutes.

 

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Stir in tomato paste until combined, about 1 minute; add chopped tomatoes, salt, and pepper. Bring to simmer, then reduce heat to medium-low and cook until sauce is slightly thickened, about 15 minutes. (You should have about 6 cups meat sauce.) Transfer meat sauce to bowl and cool until just warm to touch, about 30 minutes.

2. For the béchamel: While meat sauce simmers, melt butter in medium saucepan over medium heat until foaming; add flour and cook, whisking constantly, until thoroughly combined, about 1 1/2 minutes; mixture should not brown. Gradually whisk in milk; increase heat to medium-high and bring to full boil, whisking frequently. Add salt, reduce heat to medium-low, and simmer 10 minutes, stirring occasionally with heatproof rubber spatula or wooden spoon, making sure to scrape bottom and corners of saucepan. (You should have about 3 1/3 cups.) Transfer béchamel to bowl and cool until just warm to touch, about 30 minutes.

 

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3. To assemble and bake: Adjust oven rack to middle position; heat oven to 425 degrees. Place noodles in 13- by 9-inch baking dish and cover with very hot tap water; soak 5 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from water, place in single layer on kitchen towel, and pat dry. Wipe out baking dish and spray lightly with nonstick cooking spray. Stir béchamel to recombine; mix 3/4 cup warm béchamel into warm meat sauce until thoroughly combined.

 

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4. Distribute 1 cup béchamel-enriched meat sauce in baking dish. Place three noodles in single layer on top of sauce, arranging them close together, but not touching, at center of pan. Spread 1 1/4 cups béchamel-enriched meat sauce evenly over noodles, spreading sauce to edge of noodles but not to edge of dish (see illustration 1). Drizzle 1/3 cup béchamel evenly over meat sauce (illustration 2). Sprinkle 1/3 cup Parmesan evenly over béchamel. Repeat layering of noodles, béchamel-enriched meat sauce, bechamel, and cheese 3 more times. Place final 3 noodles on top and cover completely with remaining béchamel, spreading béchamel with rubber spatula and allowing it to spill over noodles (illustration 3). Sprinkle evenly with remaining Parmesan.

5. Spray large sheet foil with nonstick cooking spray and cover lasagna; bake until bubbling, about 30 minutes. Remove foil, increase heat to 450 degrees, and continue to bake until surface is spotty brown, about 15 minutes. Cool 15 minutes; cut into pieces and serve.

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