and my pile for April is dwindling by the night table! but the mailman just brought some new issues for May!
I love Suzy's Great Cooking Magazine Challenge at Kitchen Bouquet. Gives me incentive to go through the pile and we get to try some new recipes in the process!
This one is from Martha Stewart Living, May 2009 issue. Excellent recipe. Didn't change a thing, didn't burn it or screw it up either :) I used white button and cremini mushrooms, what I had on hand. Made two pounds, lots of flavor! Tasted them hot from the oven. Served them warm! Both great. Definitely a do over!
Chris Bianco, Martha Stewart Living, May 2009
1 pound mushrooms, preferably royal trumpet, cut lengthwise into 3/4-inch slices
3 ounces 1/4-inch-thick pancetta, cut into 1/4-inch-by-1-inch pieces
4 fresh or dried bay leaves
3 garlic cloves, smashed, or 2 green garlic, thinly sliced crosswise
Pinch of red-pepper flakes
3 stems fresh rosemary
1/4 cup extra-virgin olive oil
Fine sea salt and freshly ground pepper
1/2 cup dry white wine
1/4 cup fresh flat-leaf parsley
1 tablespoon julienned lemon zest
Preheat oven to 500 degrees. Spread mushrooms on a rimmed baking sheet. Sprinkle with pancetta, bay leaves, garlic, red-pepper flakes, and rosemary. Drizzle with oil, and season with salt and pepper. Roast, rotating sheet halfway through, until golden brown around edges, about 20 minutes.
Spoon off excess fat. Add wine and stir. Roast until wine has almost evaporated, about 5 minutes more.
Toss with parsley and zest. Serve hot, warm, or at room temperature.
This a recipe I've mentioned before that we love. Sticky, sweet and as hot as you like it! Cherry Cola BBQ glaze, 3 ways! We like choices here. One kid doesn't eat the ribs or the steak, one kid likes all three. Everyone's happy this way. A little bit of something for everyone and leftovers for lunch the next day! Except me, I wanted takeout so I wouldn't have to clean up!
The recipe for the Cherry Cola BBQ Glaze can be found here or here!
We used to bring new meaning to flame broiling. The buzz word being FLAME! but now I cheat and precook the wings and ribs in the oven first. Then finish on the grill. On medium heat! Since we figured out precooking and lower heat on the grill, we haven't been eating incinerated chicken wings in a very long time.
On the side we had a really good and spicy black bean and corn salsa, I got it a while ago on the Cooking Forum at gardenweb. Spicy, smoky, hot. Great flavor. Always gets raves! For the heat wimps used less chipotle!
Spicy Black Bean Salsa
Source: Cooking Forum, posted Lorijean
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
4 teaspoons minced canned chipotle chiles
1 tablespoon red wine vinegar
1 teaspoon ground cumin
1 15- to 16-ounce cans black beans, rinsed, drained
1-1/2 cups fresh corn kernels, blanched, or frozen corn kernels, thawed
1-1/2 cups chopped red onion
1-1/2 cups chopped tomatoes (about 3 medium)
1 cup chopped green bell pepper
1 large ripe avocado, halved, pitted, peeled, diced
Whisk first 6 ingredient in large bowl to blend. Stir in beans, corn, onion, tomatoes, and bell pepper. Mix in avocado; season to taste with salt and pepper. Can be prepared 2 hours ahead. Cover and refrigerate.
Tonight's dinner is anyone's guess!