Mint Sauce for Lamb

Fact #1: I don’t care for commercially made Mint Sauce. Now you know. Fact #2: We have an abundance of fresh mint in our summer garden. Now you know that, too.

My experience with Mint Sauce has been limited to the neon-green jellied kind and - in my rational moments - to the more acceptable (but expensive) bottled, liquid kind. That was before we discovered this online recipe, which has been in Ruth Bogdanski’s family for the past 80 years. Ruth hails from Grants Pass, Oregon, from where she reports: “Our gang won’t eat lamb without this Mint Sauce.” Nor will mine. 

It’s almost winter in the Time Zone and at the Latitude Where I Live, so our mint is presently sleeping, but assuming you plant some mint when summer arrives, you and I will be ready to enjoy this marvellous sauce. The recipe contains no commercial preservatives, so use or discard what’s left within a couple of weeks. 

Mint Sauce for Lamb:

1/4 c. (60 mL) loosely packed mint leaves, finely chopped
1/4 c. (60 mL) boiling water
2 tbsp. (30 mL) cider vinegar
2 tbsp. (30 mL) granulated sugar
1/4 tsp. (1.25 mL) salt
1/8 tsp. (0.6 mL) freshly ground pepper

Place mint in small bowl, stirring in remaining ingredients until sugar is fully dissolved. Cover and let steep 20 min. Serve immediately. Yields 4-to-6 servings.

- Gracious thanks to TasteofHome.com

Prize-Winning Barbecued Salmon

I’m so happy to present you with this excellent recipe! I’d misfiled it years ago and - thinking it was gone forever - went into a bit of a slump about it. To my amazement, I’ve just found it misfiled under “Cakes” or some other wacky place, but there you go! And here it is! 

There’s a history to this recipe, which in its original form was the long-ago creation of Vancouver, Canada, firefighter and barbecue competitor David Veljacic. The late Veljacic named his creation “The Only.” As sometimes happens with recipes, it wasn’t - because Veljacic and other cooks tinkered with it over the years, coming out with modified versions. 

Veljacic’s original recipe is still online, but I’m a fan of this version - as you will be. Fish recipes are often interchangeable with other species of seafood. While I haven’t tried the recipe with anything but coho and sockeye salmon, I suspect the ingredients and method would work well with halibut or any other thick, firm, whole fillets. 

David Veljacic’s Prize-Winning Barbecued Salmon:

This recipe requires extra time 

for marination

5 large garlic cloves, chopped fine
3 tbsp. (45 mL) finely chopped fresh parsley
3 sun-dried tomatoes (packed in oil), chopped fine
1/2 tsp. (2.5 mL) salt
1/4 c. (60 mL) olive oil
2-to-3 lb. (1-to-1.5 kg) salmon fillet

In jar, combine garlic, parsley, tomatoes, salt, and olive oil. Shake we;; and let stand overnight in refrigerator.

Place salmon, skin-side down, on large piece of greased foil; place over low heat of gas barbecue. Close barbecue lid and grill 10 min. With very sharp knife, cut two lengthwise slits in fillet, dividing surface of fish into thirds. Cut into fish skin, but not through it. Spread garlic mixture over fillet and into slits. 

Close barbecue lid, raising temperature to medium. Cook an additional 15 min. or until done - but not dry. You’ll want the oils from your fish to appear slightly “milky.” Serves 6-to-9. 

Korean Short Ribs

And now for something … completely different! What if … you aren’t having a crowd for Thanksgiving dinner? What if … you just want to spoil yourself, and maybe one or two guests? What if … you’d like something gourmet, but easy? What if … you’d like something fancy, rather than “just ribs”? 

Have I got a big deal for you!

I made these Korean Short Ribs a few days ago. They were outstanding. But you can already see that. Not only were they lip-smacking good, but they were the best ribs I’ve ever tasted.

Sit down. This isn’t a bargain meal. In the Time Zone and at the Latitude Where I Live, the short ribs for five servings cost just over $26. These aren’t the usual chunky, jolly beef short ribs that require long, slow cooking. Korean Short Ribs are cut lengthwise. Go figure. 

The meat is thinly cut along the bone, into widths of roughly 1/2 in. (1 cm). They need to be butcher-cut in what’s called “flanken-style.” If your butcher says “Du-u-h …?” see a smarter butcher. 

The trick to tenderizing these ribs is their all-day (or overnight) marination - during which time you don’t need to do a thing except relax, go for a walk, paint the living room, or call your friend Hildegarde, who never stops talking. 

BING! Ready to cook! Good news! After all that marination, these ribs cook fast - scant minutes, not hours. They’re succulent and tasty. Bad news? If you live in the snow belt, wear your mukluks, because these ribs are best barbecued. 

Very, very, very important: Read the recipe’s ingredient listing  carefully. I had all the ingredients on hand. If you don’t, dash out to buy them - don’t substitute. This recipe has two parts: The marinade in which the meat sits all day, and the Asian-style barbecue sauce that leaves the meat gloriously shiny and tasty. 

I wouldn’t change a thing with this recipe. It’s as good as cooking can get - referring to it as “perfection” isn’t an exaggeration. 

I strongly recommend that if you’re searching for an alternative to turkey for yourself or you and a couple of guests, run - don’t walk - to your closest supermarket to buy everything you need for this amazing recipe. 

I found this great recipe in hellomagazine.ca. Unfortunately, that’s all I know - no date, no writer’s name, no online identification. I’ve slightly modified the it’s preparation method.

Korean Short Ribs:

This recipe requires extra time 

for marination

To Prepare the Marinade:

1/2 c. (125 mL) dark soy sauce

1/4 c. (60 mL) firmly packed light brown sugar

2 tbsp. (30 mL) rice vinegar

2 tbsp. (30 mL) Asian sesame oil

2 tbsp. (30 mL) minced fresh garlic

1 tbsp. (15 mL) peeled and finely chopped fresh ginger

1 tbsp. (15 mL) ketchup

1 tsp. (5 mL) red pepper flakes (“chili flakes”)

5 lb. (2.3 kg) flanken-cut beef short ribs, prepared by your butcher

In a medium bowl, combine all ingredients except ribs, whisking to dissolve sugar. Pour over ribs in a large resealable plastic bag, turning several times during the day (See Marination Note). Marinate meat 8-to-10 hr. Discard marinade, patting meat dry with paper towels.

Marination Note: Tupperware sells a superb marination tub with a secure snap-top lid.

Next ...

To Prepare the Asian-Style Barbecue Sauce:

1/4 c. (60 mL) hoisin sauce

1/4 c. (60 mL) Thai chili sauce or sweet hot pepper sauce

2 tbsp. (30 mL) mirin

1 tbsp. (15 mL) Asian sesame oil

1/4 c. (60 mL) water

Oil gas or charcoal barbecue grate. Preheat barbecue to high setting. Do not brush ribs with sauce yet. Place ribs over hottest part of flame, grilling 4-to-6 min. Turn once, grilling an additional 2 min. Brush ribs with some of the barbecue sauce on each side.  

Remove to serving platter. Let rest 5-to-10 min. Serve at table with additional barbecue sauce. Serves 6.

Short ribs sliced lengthwise along
the bone rather than crosswise.

Marinate all day (or overnight).

Finished ribs ... YUM!

 Note: If for some crazy reason his recipe doesn’t appeal to you, try this blog’s ultra-fancy Mini Beef Wellingtons!

Holiday Cranberry Martini

I’d like to pretend I can handle this martini, but honestly Dollinks, it’s so delicious and packs such a wallop that I was wobbly after starting my second. So that’s the bad news. Or the good news, depending on your perspective.

Hi! I’m Nicole Parton, and you haven’t seen much of me for quite awhile (over the past couple of years, actually) because I’ve been closeted away writing a novel, but (run-on sentence to follow) I hope you will when I’m rich and famous and on tour in the hamlet where you live! 

There’s nothing like a little over-confidence to make a woman delusional, but I’ve written 10 non-fiction books and this foray into fiction has been exciting and fulfilling! 

So here’s a recipe for the best Holiday Cranberry Martini I’ve ever encountered - EV-AH! - with a very Happy Thanksgiving to you all.

Holiday Cranberry Martini:

1-1/2 oz. (42 g) vodka
1/2 oz. (14 g) Triple Sec
1/2 oz. (14 g) dry vermouth
3 oz. (84 g) cranberry cocktail (see Note)
Fresh or frozen cranberries, as garnish 

Place all ingredients except cranberries into chilled martini shaker with ice cubes. Shake-shake-shake like a professional bartender and pour into martini glass. Toss in three fresh cranberries and you’ll be away to the races!

Note: Be sure to use the watered-down and sweetened cranberry cocktail. Cranberry juice is far too tart.

- With gracious thanks to my pals Bob and Sandy Trafananko

Caramel Frosting

This is an outstanding frosting: A favorite over my many, many favorites. I’ve been making it since I was 12: I can never get enough of it. If you love caramel, and butterscotch, give it a whirl. The only frosting that even comes close is Easy Penuche Frosting, which I also love. Try both! I promise you won’t be disappointed.

Caramel Frosting:

½ c. (125 mL) butter or margarine

1 c. (250 mL) golden brown sugar, firmly packed

½ c. (125 mL) whole milk or light cream

2-¼ c. (560 mL) sifted icing sugar (“confectioners” sugar or “powdered” sugar; add more as needed)

Melt butter over low heat in medium saucepan. Add brown sugar, stirring constantly, about 2 min. Add milk, continuing to stir until mixture comes to a rolling boil. Remove from heat. Cool to room temperature, about 30 min. With electric mixer at high speed, add sifted icing sugar gradually, until frosting reaches desired spreading consistency. 

When frosting’s cool - but not too cool - go to it! 

Melt butter over low heat.

Stir in brown sugar until mixture
reaches rolling boil.

Ready to frost that cake ...? Oh, my! 

This frosting holds its swishes and swirls ... Work fast! 

Barbecued Zucchini Squash

With squash in season (as it is here, in the Northern hemisphere), this is definitely one of my favorite recipes!

Barbecued Zucchini Squash:

Squash is not just what your footballer son does when he playfully sits on your lap. Think zucchini squash … Think spaghetti squash … Think YUM!

Ron barbecues zucchini squash in a little olive oil, seasoning salt, and a whisper of chili oil. Halving the zucchini lengthwise, Ron cuts it into 3-in. sections, barbecuing it in its skin on a medium-high flame (he barbecues mushrooms and sliced, seeded, sweet peppers the same way). He does this just until it’s crispy, but not overdone. 

Spaghetti squash? If you haven’t already tried it, see Ron’s amazing Spaghetti Squash recipe!

Note: For more zucchini recipes, see One Click: Zucchini.

Make-Ahead Chickpea Salad

Vegans, vegetarians, and meat eaters all love this tasty, colorful dish. 

Make-Ahead Chickpea Salad:

1/4 c. (60 mL) olive oil

3 tbsp. (45 mL) cumin seeds (or 1-1/2 tsp. (7 L) dried, ground cumin)

1/2 tsp. (2 mL) dried chili pepper flakes

4 garlic cloves, crushed
8 oz. (225 g) mixed sprouts

Two 19-oz. (540 mL) cans chick peas (garbanzo beans), rinsed, drained

1/2 cup (125 mL) sun-dried tomatoes in olive oil, drained, slivered, blotted dry

1/4 c. (60 mL) fresh parsley, stemmed, packed, finely minced

2 tbsp. (30 mL) fresh mint leaves, stemmed, packed, finely minced

1 lemon, zested and juiced

3/4 lb. (0.34 kg) English cucumber, unpeeled, in 1/2-in. (12.7 mm) dice. 

Salt, to taste

In heavy skillet over medium setting, heat oil until hot but not smoking. Add cumin seeds (or powder) and chili pepper flakes. Cook 1 min., stirring constantly, until the seeds are golden brown. Add mixture of sprouts, lentils, peas, or whatever you find interesting. I buy mine in a small box in the produce department. 

Whatever the brand, mixed bean sprouts add “crunch”!

Adjust heat to medium low. Add garlic, stirringly frequently, cooking 3 min. or until the garlic is soft. Remove from heat. Add chick peas and sun-dried tomatoes, mixing well. 

Stir into seasonings and chickpeas until heated through.

 

In small bowl, combine minced parsley and mint. Add to chickpeas, mixing well. Add juice and zest to chick peas, also mixing well. Add cucumber, also mixing well. Add salt, to taste.

Chill several hours, allowing flavors to blend. Serves 8 as a main course and 12 as a side salad.

With the addition of well-drained sun-dried tomatoes,
you’ll be on your way to a refreshing warm-weather salad! 

Cilantro-Lime Salad Dressing

This superb recipe uses a food processor on the “pulse” setting. Don’t use a blender: The sought-after effect is to chop - rather than liquefy - the cilantro. You’ll find this dressing perfect for summer salads of almost any type - vegetable, fruit, or coleslaw. 

Cilantro-Lime Salad Dressing:

1 jalapeño pepper, seeded and chopped

1 garlic clove

3/4 tsp. (7 mL) powdered ginger

1/4 c. (60 mL) lime juice

1/3 c. (80 mL) honey

2 tsp. (10 mL) balsamic vinegar

1/4 tsp. (60 mL) salt

1/4 c. (60 mL) cilantro, stemmed and packed into measuring cup

1/2 c. (125 mL) olive oil

Add all ingredients except olive oil to food processor. Add olive oil drop-by-drop while very briefly pulsing (the feeding tube for newer food processors will do this for you); pulse until all oil is entirely added and cilantro is in small leaf form. Don’t strain this dressing. Rest dressing in refrigerator 30-to-60 min., so flavors can blend. Remove from fridge several minutes before serving, allowing olive oil to return to room temperature.

Yummy Vanilla Ice Cream

Do yourself a flavor. Buy an ice cream maker. But be sure it’s an electric one - not the hand-crank kind, unless you enjoy building up enough muscle that your upper arm (singular) looks as if it’s sprouted a potato. 

Not the hand-crank kind, unless you want to blog about living “the simple life.” Not the hand-crank kind, unless you want to turn your family and friends - who’ve already experienced the misery of hand-cranking at your place - against you and against ice cream, in which case you can eat all the homemade ice cream you can crank, all by yourself.

Buy an electric ice cream maker unless you’re Amish, in which case I respect your stoicism and strength even though you won’t be reading this recipe online. 
Hand-cranking homemade ice cream is a whole lot of work and not a whole lot of fun. An electric ice cream maker is foolproof and plenty of fun. I recommend it.

Yummy Vanilla Ice Cream:

2 eggs
3/4 c. (180 mL) sugar
2-1/4 c. (560 mL) cream (10% milk fat, also called “coffee cream”)
1 c. (250 mL) whipping cream 
1 tsp. (5 mL) vanilla extract

As with all ice cream recipes, the canister and plastic blade of your ice cream maker must be deeply frozen, having sat in your deep freeze at least 7 hr. Do not store ice cream in canister. 

With an electric mixer, beat ingredients 5 min. or until sugar is completely dissolved and mixture is frothy. Pour into canister with blade pre-positioned inside. Place canister on ice cream maker. Cover and turn on ice cream maker. 

Check after 20 min. If you prefer your ice cream a little harder, add a further 5 min. Do not over-process. Serve ice cream immediately, storing in covered plastic containers for up to two months. 

Make-Ahead Slaw

I recently fiddled in the kitchen until I perfected this great summer slaw! I wanted to make it easy on myself - and on you! Why not?

Make-Ahead Slaw:

24 oz. (680 g) coleslaw mix

Coleslaw Dressing: 

1/4 c. (60 mL) granulated sugar
1/4 c. (60 mL) apple cider vinegar
1/4 tsp. (1.25 mL) salt
1/4 tsp. (1.25 mL) celery seed
3/4 c. (180 mL) mayonnaise

Unpackage coleslaw mix into large work bowl. In small saucepan, combine sugar, vinegar, salt, and celery seed. Bring to gentle boil 1 min., or just until sugar dissolves. Cool 10 min., Gradually add to mayonnaise, stirring well after each addition. Pour over coleslaw mix, tossing to coat. Cover and refrigerate 4 hr. or overnight. Serves 8. 

Owl Be Seeing You ...

Some ideas are so clever they’ve just got to be shared. Yesterday, my friend Judy Palipowski had a small get-together for friends who walk most Wednesday mornings. Along with coffee, homemade blueberry-orange mini muffins, and a raspberry gin shooter, here’s the fruit dish she served! 

Modest Judy didn’t want to take credit for this, saying: “The owl idea was inspired by a photo my sister-in-law in Holland sent me.  I’m not sure where it originated. It was fun to do.” 

The eyes have it in this gorgeous display: Judy used softened cream cheese combined with whipped cream and several splashes of gin. The pupils are made with blueberries. Clever, clever, clever! 

Judy Palipowski

Cajun Shrimp Bites

If you like an appy with a bite, these bite back! They’re easy to make and - while you can serve them skewered, that takes a couple of minutes and they’re best served immediately, straight from the oven. After making this shrimp recipe on several occasions, I’ve concluded it does best in a large oven rather than a toaster oven. This is certainly one of my favorite, easy appetizers, and I’m sure it will quickly become one of yours. 

Cajun Shrimp Bites:

1 lb. (500 g) fresh or thawed raw shrimp, peeled and deveined, tails on (see Note)
1 tbsp. (15 mL) olive oil
1 large garlic clove, crushed
1 tbsp. (15 mL) cajun seasoning

Preheat oven to 400 deg. F. Put chilled, prepared shrimp to one side. In medium bowl, combine olive oil, garlic, and seasoning. Add shrimp, tossing gently; rice paddles are ideal for this job. On parchment-lined baking sheet, roast shrimp 5-to-7 min., just until pink. Serve immediately, with cocktail forks. Serves six.

Note: Unfortunately, I had only cooked shrimp on hand. You can use that, but cook your shrimp only until warmed through. In addition, it won’t be as tender. Sorry about that, Dollinks.

Combine that wonderful spice, garlic, and olive oil.

Add shrimp, tossing gently.

Serve at once!

Rather than a have formal dinner in the dining room, our

 guests ate at the kitchen table, for a more casual feeling.

Quick Cucumber-Tomato Snacks

This fast, nutritious appetizer is perfect when guests are due!

Quick Cucumber-Tomato Snacks:

1 long English cucumber, unpeeled and wiped clean

1/4-to-1/2 c. (60-to-125 mL) cream cheese, softened

1 tbsp. (15 mL) ) mayonnaise

1 tbsp. (15 mL) commercial sour cream

1 tbsp. (15 mL) fresh dill weed, chopped fine or 2 tsp. (10 mL) dried dill weed

1/2 tsp. (2.5 mL) garlic salt

Freshly ground black pepper, to taste

7 cherry tomatoes, wiped clean, halved

Fresh parsley, chopped, as garnish

Freshly ground black pepper, as garnish

Slice cucumber into about 20 pieces, 1/2-in. (13 mm) wide. With a 1/4-in. (6 mm) teaspoon, hollow out the centre of each piece. Set aside. Combine cream cheese, mayonnaise, sour cream, dill, garlic salt, and pepper until completely smooth. Hollow out centre of each slice with rounded 1/4 tsp. (1.25 mL). Blot cucumber slices dry with paper towel. Heap cream cheese mixture into hollow of each slice, allowing some to ooze over top. Blot halved cherry tomatoes dry, placing each half over cream cheese mixture in cuke. 

Quick Cucumber-Tomato Snacks

Sprinkle chopped parsley and fresh pepper over cucumbers on serving plate. This is best prepared at least 1 hr. ahead, so flavors can blend. Serves 2-to-4.

Kick-Ass Beans

Yes, it is a vulgar name. Live with it! The name’s appropriate. These are the very best brown beans I’ve ever had. Even better: They come from a can! 

Kick-Ass Beans:

One 14 fl. oz. (398 mL) can deep-browned beans with pork and tomato sauce
1 tbsp. (15 mL) demerara sugar
1/4 red bell pepper, diced
1 chorizo sausage (approx. 5 in. or 127 mm), sliced
Dash hot sauce (optional)

Combine all ingredients in medium saucepan. Simmer, covered,  10-to-12 min. to combine flavors. 
Note: You’ll find several other excellent brown-bean recipes indexed under Main Dish: Beans.

Spinach-Feta Salad with Raspberry Vinaigrette

You’ll want to make this refreshing salad again and again. Raspberries are expensive out of season, so I used frozen thawed ones for the vinaigrette. I  bought a small package of fresh raspberries for the salad itself, using just enough tossed into the salad for flavor and color. 

Spinach-Feta Salad with Raspberry Vinaigrette:

To Prepare the Salad:

Baby spinach, washed stemmed, blotted dry (as needed)

Feta cheese, drained and crumbled (as needed)

Flaked almonds, toasted (as needed)

Fresh raspberries (as needed)

Raspberry Vinaigrette (as needed)

Toss baby spinach with just enough Raspberry Vinaigrette until the leaves glisten. Shortly before serving, add crumbled feta, flaked almonds, and fresh raspberries. Toss gently, serving at once.  

To Prepare the Vinaigrette:

1/2 c. (125 mL) extra-virgin olive oil

1/2 c. (125 mL) apple cider vinegar

1/2 c. (125 mL) aged balsamic vinegar

2 tsp. (10 mL) granulated sugar

1-1/2 tbsp. (22 mL) Dijon mustard

1 c. (250 mL) fresh or previously frozen, thawed raspberries

Buzz ingredients in blender until ingredients are fully combined and raspberries are liquified.