The Perfect Festive Holiday Appetizers - Gift Wrapped Shrimp Bites

So, let’s say you’re invited to a holiday get together at the very last minute, and your hostess, who is one of those really maddeningly Martha-Stewart kind of people, says – casual as can be – “Oh, just bring some finger foods.”

So, you need some appetizers that are not just delicious but pretty on a platter, and you need them STAT.

Never fear, foodie fans.

This idea was inspired by Martha herself in her latest issue of Martha Stewart Living. She made Shrimp Mango Bites by wrapping a thin piece of mango around a grilled shrimp and tied it up with a softened green onion. Really,   green onions are just perfect for bow-making, aren’t they? And, since I love making green and red food this time of year, I switched up the mango and used  roasted red bell strips with the green onion bow.

You could make these even easier by just making the spicy shrimp and then tying it with a softened green onion (skipping the bell pepper strip).

These are seriously the cutest little holiday bites I have seen -  they just scream out “Happy Holidays!” They look adorable on a party platter, and the flavors are perfect together – spicy shrimp, sweet bell pepper and the green onion tang.

A perfect holiday bite!

Holiday Shrimp Bites Appetizers

The only tricky part of this recipe is that the shrimp need to be wrapped tightly into a sprial before they are cooked. So. I rolled them into a ball and then put a toothpick through them to make them cook in a tight spiral shape.

GIFT WRAPPED SHRIMP BITES

12 medium uncooked shrimp, shelled and deveined
1 tablespoon canola oil
1 tablespoon favorite spice rub
1/4 teaspoon each salt and pepper
1 jar (6 ounces) roasted red peppers
6 to 12 green onions, depending on size

Roll each shrimp into a round shape, with tail on outside. Skewer each rolled shrimp with a toothpick through the diameter, so that shrimp hold their round shape.

Heat a saute pan to medium high heat. Add oil. Coat shrimp with spices and then saute just until opaque, about 1 to 2 minutes per side.

Remove from pan and let cool to warm. Cut 12 strips of the green portion of the green onions off, keeping the green portion in tact and as long length as possible. Heat green onion strips in pan until just softened and bendable, about 1 minute, turning frequently. Remove from pan and let cool to warm.

Cut bell pepper strips into long thin strips and wrap strips around shrimp. Wrap green onion strips around shrimp and tie in a bow or in a knot.

Serve warm.

(NOTE: For an even easier version, omit the bell pepper strips and just tie the cooked spiced shrimp with the softened green onion strips.)

From our first Thanksgiving: A full Tofurky feast in all its glory.

I knew we HAD to be related when I found out we shared a favorite holiday: yes, the foodiest holiday of all, Thanksgiving!

Donna, we’ve come a long way since our first Thanksgiving together, haven’t we? This was the very first big holiday I got to attend with the rest of your family. I remember being a little worried about being the vegetarian in the midst*. Luckily, even the most traditional turkey dinner includes a veritable cornucopia of hearty sides that are naturally vegetarian, provided that the cooks make note to avoid adding meat products when they’re not central to the dish (i.e. using vegetable stock instead of chicken, etc), and provided that the diner is willing to forego the gravy if necessary. I remember reassuring you that I’d have plenty no matter what, but if we really wanted to go all out, there was always Tofurky.

Yes, for those who haven’t had the pleasure, it’s a stuffed tofu loaf that comes in a box complete with veggie gravy, tempeh drumsticks, and even a Tofurky jerky wishbone. Donna was both generous and game, and set out to procure a Tofurky for me. Lo and behold, it turned out that Tofurky was actually a local product, produced exactly where Donna lived at the time: Hood River Oregon.

We prepared it with love, to the amusement of her other kids (two of whom later became vegetarian themselves), joking that we should create a competing brand, Fauxturkey. And a holiday tradition was born. Little did we know that years later, Donna and I would co-author a tofu cookbook, kicking off our more formal foodie collaboration. Though I no longer eschew meat altogether (as long as it’s well-sourced whenever possible), Tofurky will always have a funky little place in my heart.

Without further ado, let us share some of our favorite recipes from our favorite holiday. Have a wonderful, delicious Thanksgiving, everyone!

BUTTERFLIED TURKEY WITH SPICY POMEGRANATE GLAZE

AWARD-WINNING SALSA WITH CRANBERRIES AND CLEMENTINES

 THANKSGIVING CANDY TURKEYS (Be sure to watch the video!)

ROASTED PUMPKIN & GARLIC SOUP WITH PARSLEY, SAGE, ROSEMARY & THYME

SMOKY CAULIFLOWER AND POBLANO GRATIN

PUMPKIN POLENTA with SPINACH, PECAN AND CRAISIN TOPPING

*Is no longer fully vegetarian, but still loves to eat much “vegetarian food”, as it’s some of the healthiest and most inventive stuff around.

Chef Kent Anderson's Mushroom Soup

Want a WOW! factor soup as a first course on your holiday table? Problem solved: mushroom soup.

Mushroom soup sounds boring, right? That’s what I thought when I saw it on the menu at my current obsession restaurant in Provo, my home: La Jolla Groves.

The food there is not just good, it is speechless good. Jaw-dropping good. Write-home-about good.

The mushroom soup has an intensely mushroom flavor without being overpowering. So. I went on a one-month quest to try to replicate this amazing bowl of deliciousness at home. I have seriously made mushroom soup about a dozen times in the last month. And, I am happy to report success: a very close version of Executive Chef Kent Anderson’s masterpiece soup. I have been a fan of the restaurant for about a year now, but recently I was lucky enough to be invited with a group of bloggers to sample their menu offerings. Divine. Seriously divine.

Executive Chef Kent Anderson

The key is to use a variety of mushrooms in two forms: dried and fresh. When you soak the dried mushrooms, the water turns into a delicious mushroom-y broth.

Then, you use that broth as you would any broth in making your soup. You just can’t go wrong with the flavor and texture of this soup. Earthy delicious perfection, I tell you.

MUSHROOMS TWO WAYS SOUP

1 ounce dried mushrooms, such as shitake or porcini, or a variety
2 cups hot water
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic
1 stalk celery, diced (about 1 cup)
16 ounces fresh cremini mushrooms, thinly sliced
1/2 teaspoon salt
2 cups light colored vegetable broth
1 tablespoon white wine vinegar
1/4 cup cream

Soak the dry mushrooms in hot water for about 30 minutes. Remove rehydrated mushrooms and dice.

Heat oil in a large stockpot to medium high heat. Cook onion, garlic and celery until; soft, about 5 to 6 minutes. Add fresh mushrooms and salt and cook until mushrooms are softened and most of liquid has evaporated, about 10 minutes. Turn heat to high and add rehydrated mushrooms, mushroom liquid, broth and vinegar. Bring to a boil, then reduce to a simmer.

Simmer 30 minutes, then stir in cream and blend to a smooth consistency with a immersion or regular blender. Serve with a drizzle of herb oil, if desired, as shown in photograph.

–posted by Donna

Spooky Spider Cheeseball Recipe for Halloween Hauntings

Food should be fun, I say.  And sometimes weird, freaky or scary. Like on Halloween, for example.

In  Halloweens past we have whipped up a jack-o-lantern cheeseball by crushing nacho cheese Doritos and rolling the cheeseball in the crumbs.

This year, I wanted to attempt an all edible spider cheeseball, but was at a loss as to what would be savory and black and edible. Then, I was cleaning out my spice cupboard a few weeks ago and came across a huge jar of black sesame seeds that have been lurking at the back of the top shelf for ages now. BINGO! Black sesame seeds are perfect, and look very spider-ish, I must say.

You can use your favorite cheeseball recipe and then just roll it in the seeds on a plate. Or, use our recipe below. Either way, I promise it will be the hit of the party.

And, if you’re looking for other fun Halloween ideas, go over to the Halloween roundup by Cookin Canuck – so many great ideas!

Happy All Hallow’s Eve, Everyone!

JACK-O-LANTERN (AND SPIDER) CHEESE BALL

8 ounces regular or light cream cheese, softened
8 ounces cheddar cheese (or other favorite cheese), grated
2 teaspoons Worcestershire sauce
3 green onions, thinly sliced, tops included
1 cup finely crushed Nacho Cheese Doritos chips
4 jumbo sized black olives
1 small dill pickle

Mix together the cream cheese, cheddar, Worcestershire sauce and green onions. Form into a ball and then flatten slightly on top to form a pumpkin shape. Make and indentation on the top where the stem will be placed. Freeze for at least one hour.

Place Dorito crumbs on a plate and roll cheese ball in crumbs. Place on a serving plate.

Cut olive into two triangles for eyes and a jack-o-lantern style mouth.  Stick the eyes and mouth onto cheese ball with toothpicks. Cut pickle in half and place on top, forming a stem.

Serve chilled with crackers, toasted baguette slices or pita crisps.

FOR SPIDER CHEESEBALL VARIATION:

Omit doritos and use 1 cup of black sesame seeds.

Slice two green olives with pimento stuffing for eyes and a green bell pepper for legs.

– posted by Donna

Caprese Parfaits

For years, like many members of  the last few factory-farmed, shrink-wrapped, additived-and-preservatived generations, I thought I detested fresh tomatoes. Mealy and bland, almost always refrigerated, only acceptable in thoroughly stewed or sauced form. My mom used to nostalgically describe picking tomatoes as a child, out of my grandma’s garden in upstate New York, and eating them like apples. I could hardly imagine anything more revolting at the time.

Now, of course, we’ve all become much more sophisticated, in our current local, sustainable, seasonal collective consciousness. We know that what we really loathed were the out-of season supermarket imposters, mass-produced and shipped thousands of miles to your January attempt at a  salad (probably involving iceberg lettuce, which, I notice, is making an odd sort of comeback; perhaps it’s ironic, the produce equivalent of a hipster’s PBR). A truly fresh tomato, procured in its natural habitat and life cycle, that is a completely different experience.

I can think of no better expression of Tomato, its essence, the thing-in-itself, than the caprese salad. The first time I tried one, well into my twenties, was a revelation. Not as singularly defining as Julia Child’s sole meuniere moment, but akin to it, one of a series of palate-paradigm shifting moments. My first taste of pesto was another, as was cilantro.

But that first caprese, simple and brilliant – never had I experienced such perfect tomatoes, at their pinnacle in ripe flavor, firm but not tough, supple, not the slightest suggestion of mealiness. And the pairings, oh the harmonious flavor pairings, the basil and fresh mozzarella, with extra-virgin olive oil (used as it is meant to be used, not as an all-purpose cooking fat) and just the most delicate drizzles of balsamic vinegar (another revelation all on its own).  In short, it rocked my world.

This is so simple it hardly warrants a Formal Recipe; heck, I’m not sure it warrants an entire blog post, but I thought they came out so nicely I figured, why not share? Tomatoes are finally starting to ripen, at least around here; it’s been a late season, according to more adept gardeners than I. So I offer up not anything groundbreaking, but just an alternate way to present it as we all savor these tomato days, fleeting as they are and are meant to be.

CAPRESE PARFAITS

A pint or so of cherry or grape tomatoes, halved
A cup or so of basil, chiffonaded
16 ounces or so of fresh mozzarella, sliced and then cut into wedges
1/2 cup or so prepared pesto (optional; also fine with olive oil alone)
Olive oil
Salt and pepper

If you’re using the pesto, add a few tablespoons of olive oil to make it more pourable. Aside from that, my only advice is to layer in the order of tomatoes – mozzarella – basil and then drizzle a bit of pesto, if using. If not, this is where a touch of olive oil comes in for each layer. Repeat until glasses are full. Top with the prettiest tendrils of your chiffonade.

You might note the absence of balsamic in this; I do love it, but decided to keep the visual Viva Italia color scheme intact. Feel free to choose your own adventure here.

Salute!

– posted by Anne

P.S. I now completely understand the urge to eat a perfect, fresh tomato like an apple. My grandfather’s predilection for slicing  red onions and eating them in thick, buttered slabs, that’s a different matter.

Hummus meets hen.

Hummus: So delicious, so open to endless variation, so healthy . . .  SO annoying to photograph. It is beige mush. Blah in color and devoid of shape. It takes a truly gifted food stylist/photographer to really make it look good, aesthetically speaking.

So although the hummus in the picture above looks TERRIBLE, aesthetically speaking, I decided to share this shot because of the honest-to-gods spontaneous chicken photobomb. I was trying my dangdest to get a decent angle and utilize some good natural light, moving around the backyard. I added the dry chickpeas to get some shape and texture in the mix, and, this being a Portland backyard, it has chickens. These happened, also, to be hungry chickens, who thought I was bringing them a fabulous treat. In the above shot, girlfriend is actually pecking at the jar.

On to today’s recipe: This was shared by a friend in a Facebook mom’s group, and I liked her hummus history and recipe testing so much that I decided I just had to share it here, with her permission, as a guest post.

So I hereby happily present Hedy Bartleson’s Hummus, hen not included:

A few weeks ago, one of the ladies in my co-op group was talking about how she would shell garbanzo beans with her grandmother. And I thought to myself… “Wow. I was right about that. That MUST be what they do in the restaurants to get the right texture.” See, I really have no frame of reference, and have never bothered to look up a recipe for this stuff. I’m lazy that way sometimes, and I don’t fully trust recipes I find online.

I suppose that is a bit on the ironic side, and OK, it’s only happened once, but the chocolate disaster cake I made years ago (which was supposed to be this beautiful mix between fudge and cake, but ended up a crumbly, disgusting mess that I threw away before anyone saw it,) was enough to make me question things, and try to figure them out myself.

Yes.

If you know me, you know this. I’m the type who will go to a city she has never been to and purposely get lost so I can learn my way around. That always works, and then I can go back when I want to and find things again.

My method is uncertain. It’s a mess, but it’s workin’. (Stole that from a song, but you get the point.) So, this now comes to you from my YEARS of tinkering and trying to guess with my own palette the inner workings and nuances of really great hummus.

I can take you through my evolutionary trail from when I first tried to make it for a party about 10 years ago with my sister-in-law. We REALLY knew not what we were doing at the time, and we bought a can of garbanzos, threw it in the food processor with some cumin and called it hummus. It was dry, and completely hideously bad.

How bad was it?

So bad we laughed about it, along with EVERYONE else who came to that party. Yes. I believe, if I remember correctly, it had to do with my own stupidity, and my inability to bring the correct blade. That’s right. We attempted to make hummus with the slicer/shredder blade, not the other pulverizing one that would have been oh so much more appropriate.

Not only did I try to make hummus that night, but I also made a very poor attempt at salsa that resulted in a bizarre bowl full of sliced peppers, tomatoes, and onion. I still ate it, though no one else did, hence the longish slices of hot peppers… and we laughed about that as well.

Live and learn. That is what culinary evolution is all about, ‘non?

For a couple of years after that I bought that awful hummus mix, and actually thought it was good. Then I decided to get serious about it, and found out that tahini and oil helped the texture out a bit, but something was still… well? Slightly amiss.

One day, I made cannelini in the crock pot. They ended up so very very tender, that I decided to try honing my hummus skills once again. Well? It was better, but still not quite there. Still… just slightly grainy.

So, finally I decided to try sprouting, cooking, then shelling the beans. Sprouting is actually kind of important, as it helps to make the beans more digestible as well as adding more of a nutritional component than boiling alone, or even soaking overnight. This works best in a good sized jar, with a screen on top. First you soak them for 8-12 hours. Then, you add them to a sprouting jar, where you rinse and drain them, cycling once every 8-12 hours for 3 cycles. Yes. Rinse and drain. Wait. Rinse and Drain. Wait. Rinse and drain.

So… give yourself time to prepare. Couple days.

You of course, don’t have to sprout them. Soaking them overnight is enough if you are pressed for time. Or… if you are REALLY pressed for time, you can always boil them off for 1 minute, remove from heat, cover and let sit for one hour before cooking. Any of these methods will suffice.

I also switched the brand of tahini I was using from Maranatha to Arrowhead Mills. What is the difference between these two tahinis? A whole world. Truly. AM is slightly more expensive, but it’s much smoother, and not settled like Maranatha. That isn’t to say that it’s hydrogenated. It just has a higher oil content, and seems to be better pulverized. Not grainy. Not at all. The price difference is about $2, but well worth it. Seriously, what a difference! I think I can finally say with some confidence that it’s there! After 10 years of tinkering. And all you have to do is read the recipe and make it once. I promise. This time it’s the real deal, people! Yes. This time it is.

A few weeks ago our friends Kyle and Chrissy came over. I saw an opportunity to try it out on someone, and took it. And… I just have to say… yes! That was the missing link! Now, it really is just like the stuff you can get at Hoda’s.

So, without further adieu, I give you:

HUMMUS

2 cups dried garbanzo beans
8 ounces tahini
4 medium cloves garlic
2 teaspoons cumin
1/2 c olive oil (or more, depending . . . )
1/4 c water
1/4 cup lemon juice (or more, depending. I used three lemons this last time)
salt to taste
1/4 teaspoon red sumac powder

Soak then sprout the garbanzos. (See above in body of post.)

Once sprouted, rinse thoroughly, and bring to a boil. Once boiling, turn them down to a high simmer, and simmer for about 2 hours, until tender. Allow to cool enough to be handled.

Once ready to be handled, rinse them well, then place into a bowl, set this next to the food processor. Set another bowl on the other side of the food processor. Shell the beans into the food processor, dumping the shells into the empty bowl adjacent to the food processor until done.

Add the garlic cloves, and start the processor. When you get a somewhat smooth consistency, turn off the processor, remove the lid, and add the tahini paste.

Next, replace the lid, start the processor again, and stream in the water. This will emulsify beautifully, and start to make the hummus creamy. It’s important to do this AFTER the tahini paste, so this happens. Once the water is fully incorporated, stream in the olive oil until you have a somewhat loose, smooth consistency.

Next, the cumin powder and the salt. You should be able to place a butter knife in shallowly to taste at this point, so you won’t have to stop the processing. Just be careful!

Let it go for another minute, and voila!

Chill for at least 2 hours, stir in lemon juice, and place into a pretty bowl. Serve with a drizzle of olive oil, and a sprinkle of red sumac powder on top.

I wait until the hummus is cold to add the lemon juice so it doesn’t fade into the background, and actually remains one of the main flavor components.

This recipe does make a LOT of hummus. It freezes well, but due to its popularity, this may not be necessary.

-H

One last attempt to present hummus appetizingly, using Trader Joe's Cilantro-Jalapeno in the middle there.

]]> http://www.apronstringsblog.com/appetizers/hedys-hummus/feed/ 6 http://www.apronstringsblog.com/appetizers/no-cook-raw-corn-chilled-soup-recipe/ http://www.apronstringsblog.com/appetizers/no-cook-raw-corn-chilled-soup-recipe/#comments Wed, 27 Jul 2011 06:15:39 +0000 Donna http://www.apronstringsblog.com/?p=3708

No-Cook Raw Corn Chilled Soup with Shrimp, Avocado and Cherry Tomato Garnish

About a year ago I discovered raw corn.

Oh, sure, I have feasted for years on the whole-cob hot-and-steamy dripping-butter-to-your-elbows cooked corn. Summer just isn’t complete if you haven’t had your fill of that all-American summer staple. But RAW corn? I never would have tried it in a dish until the last few years of my adventurousness in the kitchen.

Let me tell you what: this soup will make you a believer in raw corn. This is not just any old raw corn recipe. This is Oooh and Aaaahhhhh raw corn. Crave-worthy raw corn. Raw corn to write home about.

This soup, the creation of my culinarily talented mom, Carol, takes minutes to make and yet is sublime and elegant. (Did I just say “elegant” and “corn” in the same post?) I was lucky enough to be in Carol’s kitchen and she and I made it together for the very first time.

Do yourself a huge favor: RUN – do not walk – to your nearest corn stand and scoop up a trunkful of cobs and make this soup. Today. Best summer dish I have had in years!

Carol Hicks and her Raw Corn Chilled Soup

– posted by Donna

“Cooking” is synonymous with “love” in Carol’s kitchen. Each meal is custom made to fit you. What you love, what you need, what fits you perfectly will be found there. No matter what weird diet you’re on, what odd thing you’re craving, she will make the earth move to get that to you on a plate.

I was lucky enough to be in  mom’s kitchen in my home town of Tucson, Arizona recently. Sure, Mom always has the old stand-bys but she also is always trying new things, new recipes,  and experimenting to make her food healthier, yummier, better. I thumbed through her cookbook collection and each book was stuffed with recipes from magazines, internet and newspapers. There are lots of yummy things on Carol’s “Must-Try” list. I wish I were there to try them all!

This visit there was Corn Soup that mom and I made together. Not just any corn soup, but a no-cook raw corn soup served with diced shrimp, avocados and cherry tomatoes. It was absolutely sublime, and I just had to share here.

So, whip out your blender and make this amazing feast in a bowl. I’m betting you will feel that same zen I feel every time I am in Carol’s kitchen.

 NO-COOK CHILLED RAW CORN SOUP 
with SHRIMP, CHERRY TOMATO AND AVOCADO GARNISH

Total Time 20 minutes

Serves 4 to 6

5 or 6 large ears of corn
1 cup plain Greek yogurt
1 cup 2 per cent milk
3 tablespoons lime juice (juice from 2 limes)
1 teaspoon cayenne pepper sauce
Salt and pepper to taste
1 pound cooked frozen and thawed shrimp, shells and veins removed
1 cup grape tomatoes, halved
1 avocado, peeled and diced

With a large chef’s knife, remove kernels from corn cobs. With a butter knife, press and slide along corn cobs to remove liquid left in cobs. (NOTE: this should yield about 4 cups kernels and 1/3 cup liquid.)

Reserve about 1 cup of corn kernels. Working in two batches, blend in blender 3 cups of corn, liquid from cobs, yogurt, milk, lime juice and hot sauce. Strain through a sieve and discard solids. Taste and add salt and pepper as desired. Cover and chill for about 30 minutes.

Dice most of the shrimp, reserving a few whole shrimp as garnishes. Stir reserved 1 cup of corn kernels and diced shrimp into soup. Spoon soup into bowls and then garnish with reserved whole shrimp, diced tomato and avocado pieces. Serve immediately.

Other food bloggers do corn soups:
Chilled Corn Soup, Cooking with Amy
Chilled Corn Soup, Yum Sugar
Summer Corn Soup, The Kitchn
Chilled Corn Soup, Apples and Butter
Chilled Corn and Golden Beet Soup, No Recipes

– posted by Donna

Watermelon Cooler - Summer Bliss in a Glass

I dare you to find one thing more refreshing than ice-cold watermelon on a hot summer day. . . except maybe cold liquid watermelon in a glass with a little lime juice and zest to add tang.

All you do is fill up your blender with chunks of the cold red iconic summer fruit, some lime juice ((and then, yes, sure, throw in some zest for tang)) and you are just one blender button away from one of the most refreshing sips you will ever take. There’s no “recipe,” really ~ just watermelon and lime juice in a blender. Since watermelon is  already 90 per cent water, you don’t even need to add H2O. If you’d like a smooth texture, you can strain the pulp out by pouring through a sieve, but I myself like the rustic feel.

I used to think that there was nothing but sugar to watermelon. But, turns out, it is an uber-healthy fruit, full of lycopene, a powerful antioxidant (watermelon has MORE antioxidants than even tomatoes), and so this fab fruit refreshes your immune system as well as your taste buds. So, in the summer, forget apples: a watermelon slice a day keeps the doctor away!

Long Live Summer!

How To Pick a Watermelon is a cinch: pick a heavy melon with a large yellow spot on one side, which indcates it was allowed to ripen in the field.

For a spicy version check out Healthy Green Kitchen’s Jalapeno Watermelon Limeade.

Watermelon Slushies at Kahakai Kitchen look fabulous!

How about Cookin Canuck’s Watermelon Mojito?

Jungle Frog is in watermelon madness mode.

Watermelon Margaritas look delish by We Are Not Martha.

Watermelon Feta Gazpacho Recipe

Yes, I missed her gazpacho-eating days.

Anne,  my daughter, co-blogger and culinary muse, grew up in Colorado with a mom who made gazpacho (described here recently) and she downed it by the gallon.

I missed those years after she was placed for adoption. Turns out that I, too, was still a kid and had some growing up to do before I was capable of being the mom she deserved.

Since we reunited in 1999, Anne very graciously welcomed me into her life and we began cooking our way along, making up for lost time all the while chopping, stirring, braising. More importantly for purposes of this blog, we are both adventurous in the kitchen and love taking ordinary foods and tweaking them, making a whole new creation we never thought possible. Kind of like us.

So here, as a tribute to you Anne, is a fresh take on gazpacho made with the winning flavor combo of watermelon and feta. If you would have been in my kitchen with me today, I am certain we would have made this exact dish together. Tasting and laughing as we went.

I had leftover watermelon and thought of making a watermelon feta salad, which I have eaten many times in restaurants. But then I thought of Anne’s recent gazpacho post, and decided to throw caution to the wind and whirl a batch of gazpacho in my food processor.

This will surprise you – I mean, how could something that looks like salsa in a bowl taste sweet and summery and refreshing? Well, it just does.

Happy Fourth Everyone!

WATERMELON FETA GAZPACHO

8 cups of watermelon cubes
1 large English cucumber, chopped
1/2 cup diced red onion
1/2 cup diced cilantro
Juice and zest of one lime
Dash of cayenne pepper sauce
1 cup tomato juice (I used V-8, because I had it on hand)
1 cup crumbled feta cheese
A Dash of sugar IF watermelon is not sweet enough

Place half of watermelon, cucumber, and all of the onion, cilantro and zest and juice of the lime in food processor and process until very smooth. Pour into serving bowl.

Place remaining ingredients into food processor and pulse until very small pieces. Add to serving bowl.

Stir in half of the feta.

At this point, taste and add salt, pepper or sugar as desired.

To serve, ladle into serving bowl and then sprinkle with remaining feta as a garnish.

other food bloggers do gazpachos:

Watermelon Gazpacho, Perfect Pantry
Gazpacho, Brown Eyed Baker
Confetti Gazpacho, Kalyn’s Kitchen
Watermelon Strawberry Gazpacho, Delicious Days
Delicious Gazpacho, Jungle Frog Cooking
Beat the Heat Gazpacho, Taste Food

– posted by Donna

Grilled Potato Rounds - served baked-potato style

Don’t you just love strolling around the neighborhood on a summer’s eve and occasionally getting a whiff of someone’s barbecue dinner?

There is something magical about heat and smoke and barbecue sauce – slathered on ANYTHING and then grilled. For many years, all I ever cooked on my barbecue grill was meat. In the last few years, I have started to experiment and do grilled pizza, grilled veggies, grilled desserts. I even make a charred salsa verde on my grill. Yum.

Verdict: pretty much anything tastes better when grilled.

First up: appetizers. Yes, appetizers done on the grill. Two luscious bites of baked potato taste on a grilled potato slice. I love summer!

GRILLED POTATO ROUNDS, Baked Potato Style

Makes about 24 appetizers

6 medium sized red potatoes
Salt
A little cooking oil spray
Greek yogurt or sour cream
Chives
Bacon bits
Grated cheddar cheese
Cracked black pepper

Slice potatoes into slices that are a little thicker than 1/4 inch thick. Place on a plate and cover with plastic wrap. Sprinkle with salt. Microwave for 60 to 90  seconds, until softened to fork-tender. Let stand with plastic wrap on until cooled to room temperature.

Heat a grill or grill pan to medium hot. Spray potato slices with a little cooking oil spray and then place on grill for about a minute on each side, until dark grill marks appear.

Remove from grill and cool to room temperature. Top with remaining ingredients as desired. For a Meatless Monday barbecue, use chives and cheese.

– posted by Donna