Dill Caper Sauce

Like ketchup, mustard and mayonnaise, I always have Dill Caper Sauce in my refrigerator.  It’s easy to make and keeps for months.  Actually, I don’t know how long it keeps because in my refrigerator it has never lasted long enough to go bad.

I’m embarrassed to admit that on occasion I choose what I’m going to eat by what would create the best conduit for this sauce.  I use the Dill Caper Sauce instead of tartar sauce and always have a bag of frozen fish filets ready to sauté in a pan.  Not because I love frozen fish filets.  I make them because they taste so good with my Dill Caper Sauce.  For this photograph, I dusted several shrimp with my dry rub and grilled them for 2 minutes on each side.  To get the recipe for my dry rub, go to my April 2012 Shrimp and Grits blog post.

 

Ingredients:
§     1 cup Hellmann’s Real Mayonnaise  (not low-fat or non-fat)
§     1/4 cup sweet pickle relish, rinsed and strained
§     1/4 cup dill pickle, finely chopped
§     1/4 cup capers, finely chopped
§     1 small onion, finely chopped
§     1 large garlic clove, finely chopped
§     Juice of 1/2 lemon
§     1/4 teaspoon cayenne pepper
§     Pinch of kosher salt
§     3 - 4 tablespoons fresh dill, chopped

In a small bowl, strain sweet pickle relish and discard juices.

 

In a medium size bowl, combine mayonnaise with the strained sweet pickle relish, dill pickle, capers, onion, garlic, lemon juice and cayenne pepper. 

Add salt to taste.  Mix in fresh dill.

Like many sauces, Dill Caper Sauce tastes better if you prepare it a day ahead and allow the flavors to develop.
 

For a printer friendly copy of this recipe, go to Dill Caper Sauce. Enjoy!

Southern Tres Leches Cake

When I made the decision to include this recipe in my blog, I knew I had to change the name.  For years, I’ve been referring to this cake as The Cool Whip Cake.  Not a very romantic name for such a delicious dessert. 

This is the easiest cake I make and by far the most requested, so even though I’m embarrassed to admit that I start with a cake mix and end with Cool Whip, I decided to share the recipe with you…..but I refuse to continue to call it The Cool Whip Cake.  Then it came to me….the cake requires three different milks….so why not call it “Southern Tres Leches Cake.”  Brilliant!

To make this cake I use a boxed cake mix, but I never follow the directions on the box.  When making a yellow cake, I replace the required cup of water with a cup of milk.  When making a chocolate cake, I replace the water with 3/4 cup of coffee and 1/4 cup of milk.  Occasionally, I squirt in a few tablespoons of chocolate syrup.  I also add a 4th egg to the 3 the box requires.  A tablespoon of pure vanilla and pinch of salt make a difference in the finished product. These simple modifications produce a cake that no one believes began with a box.

Ingredients:

§  Yellow Cake Mix that requires oil as opposed to butter as an ingredient
§  4 eggs
§  1 cup milk
§  1/3 cup oil
§  1 tablespoon pure vanilla
§  1/2 teaspoon salt
§  1 can sweetened condensed milk
§  1 container Cool Whip, completely defrosted

Optional Topping:

§  1 cup coconut

Preheat oven to 350 degrees.  Prepare a 9 x 13 baking pan by spraying with non-stick cooking spray.

In a large bowl, mix together eggs, milk, oil, vanilla and salt. 

Add the cake mix and beat at medium speed for 2 minutes. 

Pour the batter into the prepared pan and bake for approximately 25 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and using a fork, prick holes into the cake while still warm. 

Slowly pour the sweetened condensed milk over the cake so it is absorbed and seeps into the fork holes.

Once the cake is completely cooled frost with Cool Whip.

If you like, top the Cool Whip with coconut.  Refrigerate until ready to serve.

This cake will taste better on day two and will last a surprisingly long time in the refrigerator.  For a printer friendly copy of this recipe, go to Southern Tres Leches Cake. Enjoy!

Twice Baked Potatoes

It is a tradition of my extended Tennessee family to celebrate family birthdays together. For years we were eight adults and five children gathering at Grandma and Grandpa’s house for dinner or Sunday lunch. The dining room table could not accommodate all of the adults, and we never knew which adult would be asked to sit at the children’s table in the kitchen.  Over the years, we experienced some changes.  The children grew up, we lost Grandpa four years ago and Grandma grew frail. With our growing number of family members now including spouses, boyfriends and girlfriends, each parent sibling would host the ever growing family event in their own home.  We recently hosted over 20 people for Mother’s Day lunch at our home when I noticed that I had made Twice Baked Potatoes each of the last three times we  hosted.
   

I chose this side item because I can make it the night before and heat it in the oven before my guests arrive.  With summer approaching, I thought I would share this simple recipe that is a welcomed addition to any dinner or cookout.  We lost the matriarch of my extended Tennessee family just a few short days following Mother’s Day.  She will be  missed.

Ingredients:
§  4 large russet potatoes
§  4 - 8 tablespoons butter
§  1/2 cup sour cream
§  4 tablespoons chives, finely chopped
§  1/2 cup shredded sharp cheddar cheese
§  Kosher salt and freshly ground black pepper to taste

Optional Toppings:

§  Bacon
§  Chopped tomatoes
§  Salsa

Preheat the oven to 400 degrees. Wash the potatoes with a soft brush or clean scouring sponge.  Do not wrap the potatoes in aluminum foil as you typically would to make baked potatoes as it will keep the skins soft.  We want the skin to be firm to provide a vessel strong enough to hold the filling securely.
 

Set the potatoes on a baking sheet, place in the center of the oven and bake for 30 minutes. For even and thorough baking, pierce each potato several times with a fork and continue to bake until tender, about 30 minutes longer. Remove potatoes from the oven, and turn the heat down to 375 degrees.
 

While the potatoes are still warm, cut in half lengthwise.  Using a spoon, carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells hold together.
  

Mash the potatoes lightly with fork.  Add butter and sour cream.  Stir in scallions, shredded cheese and season with salt and pepper.  If you like, you can add bacon to the potato mixture.  I find that when I add bacon to the mixture, all I taste is the bacon so I prefer to sprinkle with chopped bacon before serving.

Season the empty potato shells with salt and pepper and sprinkle with a teaspoon of grated cheese.  Refill with the potato mixture mounding it slightly.
  

You may not have enough filling to refill all of the potatoes, but if you mound the mixture, most people will only eat a single half.  I top my potatoes with cheese after they come out of the oven.  If you top the potatoes with cheese before returning them to the oven, the cheese will harden and form a crust.  I prefer my cheese soft and gooey.
  

If you are not planning to eat the potatoes immediately, cover with plastic wrap and place into the refrigerator until ready to reheat.  When ready to serve, set the potatoes back onto a baking sheet and bake until heated through, about 20 minutes.

Remove from oven and sprinkle the cheese while still hot.  You may want to keep them in the over for a minute or two until the cheese is thoroughly melted.  If you like, top the warm potatoes with chopped tomatoes and bacon.  Serve immediately.  For a printer friendly copy of this recipe, go to Twice Baked Potatoes. Enjoy!

Pan Fried Chops

Growing up, I often watched my mother prepare dinner.  It saddens me that I didn’t find my passion to cook until I became an adult, but I couldn’t help but pick up a few tricks as I watched the master at work.

 

Whether you are frying veal chops, pork chops, chicken breasts, turkey cutlets or fish filets, the technique for pan frying is the same.  This is the way my mother taught me to fry when I was a young girl, and although over the years I may have changed the seasonings, spices and substituted Panko for bread crumbs, the technique remains the same and always produces a crispy and delicious crust.

Ingredients:

§     4 portions of meat (chicken breasts, veal chops or pork chops)
§     1 cup flour seasoned with dry rub seasoning OR salt, pepper and cayenne pepper
§     2 whole beaten eggs with 2 tablespoons of water, seasoned with salt and pepper
§     1 cup bread crumbs or Panko seasoned with salt, pepper and cayenne pepper
§     Vegetable oil for frying
§     1 tablespoon Rhonda’s  or store bought Dry Rub Seasoning (optional)

Rhonda’s Dry Rub Seasoning: (optional)

§     4 tablespoons Kosher Salt
§     4 tablespoons brown sugar
§     3 tablespoons garlic powder
§     2 tablespoons season salt
§     1 tablespoon paprika
§     2 tablespoons black pepper
§     1 tablespoon onion powder
§     1 tablespoon chili powder
§     1 tablespoon cayenne pepper
§     1/4  teaspoon ground cumin

Directions for Rhonda’s Dry Rub Seasoning:

In a large bowl combine all the ingredients and mix well. Store in an airtight container. I save the containers in which I buy spices at the supermarket. When they are empty, they make perfect shakers for my homemade dry seasonings and rubs. This rub is one of my favorite. I use it in many of my dishes and always when I grill meat, fish or poultry.

Directions for Pan Frying:

Wash the chops and pat dry.  Season meat liberally with dry rub on both sides and set aside.

 

In one shallow bowl, add seasoned flour.

 

In a second shallow bowl beat eggs with 2 tablespoons water and season with salt and pepper.

 

In a third shallow bowl, add bread crumbs or Panko, Japanese bread crumbs which are dryer than typical bread crumbs.  If you use Panko, the finished crust will be significantly crispier. One at a time, dust the chops in the flour mixture and coat well on both sides.  Shake off excess flour before dipping into the egg mixture.

 

Remove from egg mixture and dredge in bread crumbs or Panko, pressing to coat and shaking off any excess.

Heat the oil to 375 degrees F in a large skillet with 2-inch deep sides. (The oil should be about 1/4-inch deep.) Add the chops to the preheated oil, being careful not to over-crowd the pan.

 

Pan fry for 2 - 3 minutes, or until golden brown. Turn and cook an additional 2 to 3 minutes or until golden brown and cooked through.

Whether you’re frying chicken, veal or pork, make sure the juices run clear to ensure the meat is fully cooked.  Cooking time will vary depending on the thickness of the chops.

 

Serve warm.  For a printer friendly copy of this recipe, go to Pan Fried Chops. Enjoy!

Balsamic Strawberry Shortcake

Whether it’s made with shortbread, yellow cake or sweet biscuits, Strawberry Shortcake is my favorite dessert.  In decades past, I would have to wait for summer to get fresh strawberries.  Today they are available fresh and in supermarkets year round, so I don’t know why I wait until the spring and summer to make it, but I just do.

 

This new and improved recipe includes non-conventional ingredients, and I encourage you to try it exactly as it’s written.  You won’t be sorry you did.  But if you must, just leave out the balsamic vinegar and basil leaves for my traditional recipe.

Sweet Biscuit Ingredients:

§     1 1/4 sticks of cold, unsalted butter cut into 1/2 inch cubes
§     3 1/2 cups all-purpose flour  
§     1/3 cup sugar
§     1/2 teaspoon salt
§     2 tablespoons baking powder
§     2 eggs
§     1/2 cup heavy cream
§     1/2 cup buttermilk

Whipped Cream Ingredients:

§     3 cups heavy cream
§     1/2 cup powdered sugar
§     1 teaspoon vanilla extract

Strawberry Filling Ingredients:

§     2 pints strawberries, hulled and quartered lengthwise
§     1 1/2 tablespoons sugar
§     2 tablespoons balsamic vinegar
§     8 basil leaves

Balsamic Drizzle Ingredients:

§     1/2 cup balsamic vinegar
§     1/4 cup sugar

Optional Ingredients:

§     Powdered Sugar
§     Vanilla Ice Cream

Preheat oven to 350 degrees.    In a large bowl sift together the flour, granulated sugar, baking powder and salt.  Scatter the butter over the flour mixture.  Using the tips of your fingers, rub together the flour and butter until the mixture is crumbly.  Place the flour mixture into the refrigerator for 20 - 30 minutes.

 

To prepare the strawberry filling, combine the strawberries, granulated sugar and balsamic vinegar and toss gently to coat evenly. Let stand for a minimum of 30 minutes until the berries release some juices.  The strawberries can be prepared ahead of time and kept in the refrigerator.

 

Remove the flour and butter mixture from the refrigerator and using a fork, beat in the eggs, one at a time, mixing well after each addition. The mixture will come together in a ball.  In a small bowl, mix together the cream and buttermilk.  Gradually add in the cream mixture until a stiff, moist dough forms.  Do not overbeat. 

Using an ice cream scoop or 1/2 cup dry measuring cup, portion the dough for each shortcake onto a baking sheet sprayed with non-stick cooking spray or lined with parchment paper or a Silpat.  Space the shortcakes 1 inch apart, to make 12 shortcakes total.  For a brown crusty top, brush the tops with cream, and sprinkle lightly with granulated sugar.

 

Bake until the shortcakes are lightly browned, 20 to 25 minutes. Place the baking sheet onto a wire rack and let cook for 5 minutes. Transfer the shortcakes to the wire rack and let cool completely.

 

To make the whipped cream filling, in a chilled large bowl, whip the cream on medium-high speed until soft peaks form.  Add the powdered sugar and vanilla and whip until the cream holds firm peaks. Cover and refrigerate until ready to use. 

For the balsamic drizzle, in a small saucepan over medium heat, combine the vinegar and granulated sugar and bring to a simmer. Cook until the mixture has reduced by nearly half and the glaze is syrupy, about 8 minutes. Set aside to cool slightly. (If the glaze thickens too much dilute it with warm water until it is the consistency of chocolate syrup.) 

For each serving, slice a shortcake in half horizontally and place the bottom, cut side up, on a dessert plate. Top with some strawberries and then with some whipped cream.  You may want to add a small scoop of vanilla ice cream between the strawberries and the whipped cream (optional).

Using a spoon, streak the berries and cream with a fine drizzle of the balsamic glaze. Sprinkle with freshly chiffonade basil.  To chiffonade the basil, stack the basil leaves in a neat pile so they are curling upward.  This makes them easier to roll.  Roll the basil leaves tightly like a cigar.  Using a sharp knife, slice the leaves into thin, evenly sized strips. 

Cap with the top half of the shortcake. Using a fine mesh sieve, dust with powdered sugar and serve immediately. For a printer friendly copy of this recipe, go to Balsamic Strawberry Shortcake. Enjoy!