SATURDAY EVENING POST ~ SALMON CAKES with SESAME GINGER VINAIGRETTE

GARDENING TIP: Itching to get in the garden? Sharpen your pruning shears then head to the local nursery. Stock up on fertilizer and pansies. Gather bulbs in bloom, cold tolerant flowers and several stalks of pussy willows. Arrange in pots and place by your front door to welcome spring and visitors.

~ welcome early visitors

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SALMON CAKES with SESAME GINGER VINAIGRETTE

~ great with leftover salmon (e.g. Orange-Teriyaki Salmon) or cooked special for this delicious dish

*

1 pound cooked salmon

4 Tbsp. dry bread crumbs

1/4 cup mayonnaise

1 large organic egg

2 tsp. Worcestershire sauce

1 tsp. Dijon mustard

1 tsp. coarse salt

1/2 tsp. white pepper

1/2 finely chopped red bell pepper

2 Tbsp. melted unsalted butter

Hungarian paprika

chopped green onions or chives

• In large bowl, gently blend salmon with bread crumbs. Set aside.
• Combine mayonnaise, egg, Dijon, red pepper and salt & white pepper. Gently mix together with salmon and refrigerate at least an hour.
• Using scoop, drop onto Pam sprayed baking sheet. Brush with melted butter. Sprinkle with chopped green onion or chives and a dusting of Hungarian paprika.
• Broil approximately 6 minutes or until golden. Serve over a bed of mixed greens, lightly dressed with Sesame Ginger Vinaigrette.

SESAME GINGER VINAIGRETTE

(From the Common Ground Cookbook)

3 Tbsp. spicy sesame oil

1 1/2 tsp. sugar

3 Tbsp. soy sauce

1 1/2 Tbsp. grated fresh ginger

3 Tbsp. rice wine vinegar

3 Tbsp. red wine vinegar

1/3 cup extra-virgin olive oil

1/2 tsp. coarse salt

1/8 tsp. white pepper

Combine ingredients. Gradually whisk in olive oil.

FRIDAY NIGHT FISH FEAST ~ ORANGE-TERIYAKI SALMON & SPRING RISOTTO

NOTE: Like pansies and violets, Johnny-jump-ups are edible flowers,

especially lovely in salads and as a garnish for food.

~ Johnny-jump-ups

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ORANGE-TERIYAKI SALMON

~ cook an extra pound and make salmon cakes the next day

*

For each pound of salmon

whisk together ~

3 Tbsp. fresh orange juice

zest of 1 orange

2 Tbsp. soy sauce

1 Tbsp. rice vinegar

1 Tbsp. brown sugar

1 tsp. minced garlic

2 tsp. minced fresh ginger

Preheat oven to 450-degrees. Pour mixture over salmon and bake 13-15 minutes, depending on thickness. Do not overcook. Fish should cut easily by not flake apart.

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SPRING RISOTTO

1 cup Arborio rice

1 Tbsp. extra-virgin olive oil

1 cup sliced assorted mushrooms

1/2 cup diced onion

1/2 tsp. chopped garlic

1/2 cup white wine

1 tsp. chopped shallots

1/2 cup freshly grated Parmesan cheese

2 1/2 cups of hot organic chicken or vegetable stock

2 tsp. coarse salt

2 tsp. freshly ground black pepper

1/4 cup fresh chopped savory herbs (rosemary, thyme, parsley, or basil)

• Have everything measured and ready. Heat olive oil in large pan. Saute onions, garlic and shallots until clear. Add rice and continue to saute for 1 minute. Deglaze pan with white wine an gradually start adding hot stock, a bit at a time. Stir until liquid is absorbed by rice, about 10 minutes.
• Add mushrooms, salt & pepper, and continue cooking, adding stock for another 10 minutes. When rice is plump and liquid absorbed, remove from heat. Stir in herbs and adjust seasoning to taste. Sprinkle with Parmesan cheese.

CAJUN SHRIMP JAMBALAYA

"Cajun food is poor people's food. If it moves, we eat it."

~ Chef Paul Prudhomme

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CAJUN SHRIMP JAMBALAYA

~ feel free to adjust seasonings to fit your palate and enjoy a taste of New Orleans at home

*

2 lbs. large peeled and deveined shrimp

1 lbs. skinned, boned & cubed chicken

1/2 lb. andouille sausage

1 tsp. coarse salt

1 tsp. freshly ground black peppercorn

1 tsp. white pepper

1/2 tsp. Coleman' s dry mustard

1/2 tsp. cumin

1/2 tsp. ground cayenne pepper

2 Tbsp. oil

4 cloves chopped garlic

2 cups chopped onions

1 cup chopped celery

1 large chopped green pepper

3 cups organic chicken stock

2 cups peeled, seeded & chopped fresh tomatoes

or 1 (14.5-oz) can diced tomatoes

1/2 cup chopped green onions

1 bunch chopped fresh parsley (reserve some for garnish)

2 bay leaves

2 cups long-grain rice

1 tsp. Tabasco sauce

• Combine salt, black & white pepper, cayenne, dry mustard and cumin. Rub into shrimp, chicken, and sausage, keeping each separate. Set aside while chopping vegetables.
• Heat oil in large heavy pot over medium heat. Add chicken and cook 8-10 minutes until browned. Remove.
• Add sausage and cook 5 minutes or until lightly browned. Remove.
• Add onion and cook 10 minutes until golden, scraping bottom often. Add garlic, celery and green peppers and cook until wilted. Pour in chicken stock and bring to boil. Reduce heat and add chicken & sausage. Simmer gently for 10 minutes.
• Add tomatoes, green onions, parsley, bay leaves & rice. Cover, bring to boil, reduce heat and simmer 20 minutes.
• Add shrimp & Tabasco sauce. Cover and cook 10 minutes more until liquid is absorbed and rice is tender. Remove bay leaves and adjust seasonings.

SOUP OF THE WEEK ~ CREAMY CAULIFLOWER SOUP & CARAWAY WHITE CHEDDAR MUFFINS

MORE LIKE MARCH!

Fifty and fabulous ...

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GARDENER'S TIP ~

If you don't own a Garden Diary, do yourself a favor and purchase one. Recording triumphs and failures not only leads to more success but also makes for great winter reading.

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~ Pussy Willow

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CREAMY CAULIFLOWER SOUP

~ rich Gouda cheese adds to the creamy consistency

*
1/2 lb. diced bacon strips
1/2 stick unsalted plus 3 Tbsp. bacon grease
1 large chopped onion
2 cloves garlic
1 large cauliflower broken into florets
6 medium chopped carrots
4 medium chopped potatoes
2 stalks of celery plus tender leaves
1 small bunch fresh parsley
8 cups organic chicken broth
salt & white pepper to taste
1 tsp. Hungarian paprika
8 oz. shredded Gouda cheese
chopped chives
additional shredded Gouda for garnish

• Fry bacon in large stockpot until crisp. Remove with slotted spoon and drain pot leaving 3 Tbsp. bacon grease. Add butter and melt.
• Saute onion and garlic until onion is wilted. Carefully add chicken stock and vegetables. Season with salt & white pepper. Bring to boil, reduce heat and simmer 30 minutes.
• Remove from heat and puree in small batches until creamy consistency. Return to pot and bring to boil. Lower heat and add cheese and paprika. Do not let boil.
• Ladle soup into bowls. Garnish with additional shredded Gouda, crisp bacon & chopped chives. Serve with warm crusty bread or Caraway White Cheddar Cheese Muffins.

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CARAWAY WHITE CHEDDAR MUFFINS

~ the caraway flavor compliments the Gouda cheese in the soup

2 cups flour

3 tsp. baking powder

1 tsp. salt

1 tsp. black pepper

2 Tbsp. caraway seeds (perhaps on hand if you made Irish Soda Bread)

1 cup milk

2 large organic eggs

2 Tbsp. oil

8 oz. shredded white cheddar

• Sift together flour, baking powder, salt, and pepper. Add caraway seeds.
• Whisk together milk, eggs & oil.
• Combine to dry ingredients but do not over mix.
• Fill greased muffin cups three-quarters full. Bake for 15 minutes in 400-degree oven until golden. (1 dozen)

ANOTHER BALMY NIGHT ~ MEDITERRANEAN GRILLED CHICKEN CAESAR SALAD with PUMPERNICKEL CROUTONS

ANOTHER 80-DEGREE DAY!

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GARDENING NOTE: NOW is the time! (if you haven't already)

The grass is sufficiently dry. Grab your rake and remove winter protection and debris from garden and lawn. Cut back winter interest like grasses and dead perennial skeletons. Dream of greeting last autumn bulb faces now peeking through the earth.

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~ Today's spring faces

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MEDITERRANEAN GRILLED CHICKEN CAESAR SALAD

~ Tuck this easy grilled chicken recipe away. Spring, summer, autumn and winter ~ it is very versatile for sandwiches, salad, atop pasta or showcased alone with rice, orzo, etc.

*

Marinade:

juice of 1-2 lemons (depending on size) and zest

1/2 cup soy sauce

1/2 cup extra-virgin olive oil

1 Tbsp. dried oregano

1 tsp. garlic powder

1 tsp. coarse ground black pepper

12 halves boneless chicken breasts

Combine marinade ingredients and pour over chicken (the longer the better). Before grilling, bring to room temperature. Place chicken on grill and cook 7 minutes. Flip, baste with marinade and cook an additional 7-10 minutes, depending on thickness. Bring remaining marinade to boil and simmer 5 minutes. Spoon over cooked chicken. Let rest for 5 minutes before serving. (For an earthy flavor, grill over soaked mesquite chips).

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CAESAR VINAIGRETTE

12 Tbsp. extra-virgin olive oil

4 cloves minced garlic

juice of 1 lemon & zest

2 tsp. Dijon mustard

1 tsp. Worcestershire sauce

1 tin drained anchovy fillets

freshly ground pepper

Combine all ingredients (but olive oil) in blender. Gradually add olive oil and process until creamy.

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Assemble:

Crisp romaine

Chunk of PARMIGIANA REGGIANO

Pumpernickel croutons

Toss crisped bite-sized torn pieces of Romaine with a light coat of dressing.

Slice chicken diagonally in bite-sized pieces. Arrange salad in large chilled bowl surrounded by chicken. Top generously with freshly grated cheese and croutons.

PUMPERNICKEL CROUTONS

Preheat oven to 400-degrees. Toss 2 cups (1/2-inch cubes) pumpernickel bread with 2-3 Tbsp. extra-virgin olive oil. Sprinkle heavily with cracked pepper. Spread on baking sheet and bake 10-15 minutes until crisp, stirring often.

WHAT HAPPENED TO SPRING? ~ GRILLED TURKEY TENDERLOINS & SPRING TORTELLINI PESTO SALAD

FIRE UP THE GRILL!

(Record breaking March temperature ~ 81-degrees)

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~ Gerbera daisy

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GRILLED TURKEY TENDERLOINS

~ good hot off the grill or sliced cold in a salad

*

2 plump boneless and skinless turkey tenderloins

1/4 cup extra-virgin olive oil

2 cloves minced garlic

1/4 cup soy sauce

juice of 1 lemon plus lemon zest

1 Tbsp. brown sugar

1 tsp. thyme

1 tsp. rosemary

freshly ground cracked pepper

Combine all ingredients and pour over turkey tenderloins. Marinate at least 2 hours or longer. Preheat grill on high. Remove tenderloins and place on grill, reserving marinade. Lower heat to medium and grill about 10 minutes on each side or until done. Bring marinade to boil. Simmer 5 minutes and serve over turkey.

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SPRING TORTELLINI PESTO SALAD

~ delicious alone or with the above turkey tenderloin

*

1 lb. trimmed fresh asparagus (snap off tough ends)

2 9-oz. packages refrigerated cheese-filled tortellini

1 cup basil pesto (homemade or good quality store bought)

juice of 1 lemon and zest

freshly cracked pepper

1/2 cup toasted pine nuts

• Cut asparagus diagonally into 2-inch pieces.
• Bring water to rolling boil and carefully add tortellini. Cook according to package time but do not overcook. Usually near finished when they rise to the top. The last 2 minutes, add asparagus to pasta water. Drain leaving a bit of water to dilute pesto.
• Mix tortellini with pesto, lemon juice, zest, and cracked pepper. Sprinkle with pine nuts.

SPRING BRUNCH ~ WILTED SPINACH and GRUYERE FRITTATA & ORANGE-ALMOND SCONES

Dainty pansy whose soft painted face

Tickles my garden with whimsical grace.

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WILTED SPINACH and GRUYERE FRITTATA

4 Tbsp. unsalted butter

1 10-oz. package baby spinach leaves

1 bunch chopped green onions

salt and freshly ground pepper to taste

1 tsp. sweet Hungarian paprika

10 eggs

1/2 cup sour cream or half & half

1 1/2 cups grated Gruyere cheese

dried parsley flakes for garnish

• Preheat oven to 350-degrees. Saute green onions in 1 Tbsp butter. Gradually add spinach until wilted. Drain well and set aside.
• Melt 3 Tbsp. butter. Whisk eggs, sour cream, and salt & pepper. Fold in 1 cup of cheese, spinach mixture and melted butter. Spread in greased quiche pan. Sprinkle with additional 1/2 cup cheese. Garnish with parsley
• Bake 45-55 minutes or until eggs are set. (Serves 4-6)

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ORANGE-ALMOND SCONES

~ delicious warm or cold

1/2 cup freshly squeezed orange juice

1/4 cup buttermilk

1 extra-large organic egg

1/4 tsp. almond extract

3 cups flour

4 tsp. baking powder

1/2 tsp. soda

1/4 tsp. salt

8 Tbsp. cold unsalted butter, cut up

1/2 cup sugar

1/2 cup finely chopped blanched almonds

1 Tbsp. freshly grated orange peel

• Grate peel before juicing the orange. Blend juice & buttermilk. Add egg and extract. Beat smooth with a fork.
• Combine flour, baking powder, baking soda, and salt in a large bowl. Cut in butter with a pastry blender until mixture resembles fine granules. Add sugar, almonds, and orange peel. Mix together evenly. Add egg mixture and stir with a fork until soft dough forms.
• Drop by tablespoons on greased cookie sheet about 2 inches apart. Bake at 375-degrees about 20-25 minutes or until medium brown. (8-12 scones, depending on size)

FRIDAY NIGHT FISH FEAST ~ CEDAR PLANKED SALMON with MAPLE GLAZE & TRIPLE-LAYER MAPLE CAKE

MARCH IS MAPLE SYRUP TIME IN MICHIGAN!

For the history of Michigan Maple Syrup "old as the land itself" browse ...

THE MICHIGAN MAPLE SYRUP SCRAPBOOK

http://www.mi-maplesyrup.com/

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CEDAR PLANKED SALMON WITH MAPLE GLAZE

~ the perfect Native American marriage

(maple syrup & the cedar plank*)

*Native Americans pioneered the art of roasting on wood planks. The wonderful aroma of red cedar adds a sweet, spicy, roasted flavor. This wonderful recipe came with the plank.

*

1 cup pure maple syrup

2 Tbsp. finely grated peeled fresh ginger root

4 Tbsp. fresh lemon juice

3 Tbsp. soy sauce

1 1/2 tsp. minced garlic

2 1/2 lbs. center-cut salmon fillet with skin

Greens from 1 bunch scallions

• In a small heavy saucepan simmer maple syrup, ginger root, 3 Tbsp. lemon juice, soy sauce, garlic, and salt & pepper to taste until reduced to about 1 cup, about 30 minutes. Let cool. Maple glaze may be make 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.
• Preheat oven to 350-degrees. Season surface of plank lightly with cooking oil. Arrange scallion greens in one layer on plank.In another small saucepan, heat half of the glaze over low heat until heated through to use as a sauce. Stir in remaining Tbsp. lemon juice. Remove from heat and keep warm.
• Place salmon, skin side down, on scallion greens. Brush with remaining glaze. Season salmon with salt & pepper. Roast in middle of oven until just cooked about 25-30 minutes.

Note: Without a plank, bake on foil-lined pan or baking dish for about 35 minutes.

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TRIPLE-LAYER MAPLE CAKE

~ clipped years ago from the DETROIT FREE PRESS

1 cup sugar

3/4 cup (unsalted) butter

3 cups flour

1 cup water

3/4 cup maple syrup

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1/2 tsp. vanilla

1/4 tsp. ground cinnamon

4 large (organic) eggs

Maple Butter-Cream Frosting

1/2 cup chopped pecans

• Grease and flour three 9-inch cake pans; set aside. Pre-heat oven to 350-degrees.
• In large bowl, beat sugar & butter on low speed until blended. Increase speed to high and beat until light and fluffy. Reduce speed to low and add flour, water, maple syrup, baking powder, baking soda, salt, vanilla, cinnamon & eggs, all at once. Beat until just mixed, scraping edges of bowl. Increase speed to high and beat 2 minutes, occasionally scraping bowl.
• Spoon into prepared pans. Bake 25 minutes or until cake test done. Do not overbake. Cool 10 minutes. Remove from pans and cool completely before frosting.
• Pat frosted sides of cake with chopped pecans. Refrigerate.

MAPLE BUTTER-CREAM FROSTING

2 cups soft butter

1 lb. confectioner's sugar

2 egg yolks

1/4 tsp. maple extract

Beat butter and sugar on low until blended. On high, beat until light & fluffy. Add egg yolk & maple syrup and beat on medium until smooth, scraping sides of bowl. ( Makes 3 cups - enough for a 3-layer cake.)

GREEK LEMON CHICKEN SOUP

"It is probable that the lemon is the most valuable of the fruit for preserving health."

~ Maud Grieve from A MODERN HERBAL

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Crazy 'bout lemons? The unique Meyer Lemon, favorite of chefs, softens the tartness of lemon with a hint of tangerine. Join the 'Meyer Lemon' craze ~

http://meyerlemons.diaryland.com/

GREEK LEMON CHICKEN SOUP

*

~ The best known of all Greek soups, SOUPA AVGOLEMONO, does not contain chicken, vegetables or wine that add a hearty flavor to this rich, tangy soup.

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8-10 cups organic chicken broth (better yet- homemade)

1 large chopped onion

3 chopped celery stalk plus leaves

2 chopped carrots

1 cup Arborio rice

1 1/2 lbs. boneless bite-size chicken pieces (breast and/or thighs)

freshly ground black pepper

lemon pepper to taste

4-6 Tbsp. freshly chopped parsley

1 cup white wine

3 large organic eggs

juice of 4 lemons

chopped fresh dill

• In large stockpot, add broth, onion, celery & carrots. Bring to boil. Add rice, reduce heat and simmer uncovered about 20-30 minutes, until tender.
• Add chicken, wine, and seasonings. Cook 10 minutes until chicken is tender. Add parsley.
• Beat together eggs and lemon juice. Gradually whisk 1 cup of hot broth into eggs (making them less likely to curdle). Add egg mixture to soup, whisking constantly. Simmer 3 minutes or until soup has thickened slightly but do not let it boil.
• Adjust seasonings and ladle into bowls. Garnish with chopped fresh dill.

SPRING IS HERE! ~ DAFFODIL CAKE

"If one daffodil is worth a thousand pleasures, then one is too few."

- William Wordsworth

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DAFFODIL CAKE

~ from Elmwood Inn (Ireland)

(www.elmwoodinn.com)

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Yellow batter:

3/4 cups sifted flour

3/4 tsp. baking powder

6 egg yolks

2 1/2 Tbsp. lemon juice

1 Tbsp. cold water

1/2 cup granulated sugar

Sift cake flour and baking powder together six times. Beat egg yolks with lemon juice and water until thick, about 5 minutes. Gradually beat in the granulated sugar. Sift a fourth of the flour mixture at a time over the egg mixture; fold in.

White batter:

1/2 cup sifted cake flour

1/2 cup sifted powdered sugar

6 egg whites at room temperature

1/2 tsp. cream of tartar

1/2 tsp. vanilla

1/8 tsp. salt

1/2 cup granulated sugar

powdered sugar

Sift cake flour and powdered sugar together six times. Beat egg whites until frothy. Add cream of tartar, vanilla, and salt. Beat until soft peaks form. Gradually beat in the granulated sugar. Sift a fourth of the flour mixture at a time over the egg mixture; fold in.

Alternately spoon yellow and white mixtures into an ungreased 9 or 10 inch tube pan. Bake at 170 C (350-degrees) for 30-35 minutes. Invert and cool. Dust the cake with powdered sugar and serve with lemon sauce.

LEMON SAUCE

1/2 cup granulated sugar

1 Tbsp. corn starch

1 cup boiling water

1/2 cup fresh lemon juice

1 tsp. lemon zest

2 Tbsp. unsalted butter

few grains salt (optional)

In a medium saucepan, mix together sugar and corn starch. Gradually add boiling water. Boil five minutes. Remove from heat and add fresh lemon juice, zest, butter, and salt.

Note: Cake looks lovely served with a bunch of daffodils inside of center.

Instead of Lemon Sauce, try a Lemon Glaze by blending 1 cup ofconfectioners' sugar, 1/2 tsp. grated lemon peel, 1 tsp. lemon juice, 2 Tbsp. milk and 1 drop yellow food color.

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UPSIDE DOWN DAFFODIL CAKE

~ simple cake from www.recipes4cakes.com

***

LEMON SAUCE

1 cup sugar

2 1/2 Tbsp. cornstarch

1/4 tsp. salt

1 1/2 cups boiling water

3 Tbsp. unsalted butter

1 lemon (juice & grated rind)

Mix sugar, cornstarch and salt together. Gradually add water stirring until thickened. Boil 5 minutes. Remove from heat. Add butter, juice and rind. Set aside.

CAKE

1/4 cup unsalted butter

1/2 cup sugar

1 beaten egg

1 1/2 cups flour

2 tsp. baking powder

1/2 tsp. baking powder

1/2 tsp. salt

1/2 cup milk

slices from 1 1/2 lemons

1 tsp. grated lemon rind

Cream butter and sugar. Add egg. Cream until light and fluffy. Sift flour, baking powder and salt. Add alternately with milk & lemon peel.

Line bottom of prepared 8-inch cake pan with thin lemon slices. Pour lemon sauce over slices (just enough to cover, reserving some.) Pour batter over lemon slices and sauce. Bake at 375-degrees for 30-35 minutes. Remove and cool. Invert onto serving dish. Pour remaining sauce over and serve.

CELEBRATE 'THE RITE OF SPRING' ~ PENNE PRIMAVERA

"We need spring. We need it desperately and, usually, we need it before God is willing to give it to us."

~ Peter Gzowski (Spring Tonic)

*

( http://en.wikipedia.org/wiki/Peter_Gzowski )

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~ Vernal Equinox (Hubbard Lake)

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PENNE PRIMAVERA

~ 'Primavera' means 'Spring' in Italian

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1 pound penne pasta or bow-tie (farfalle)

4 Tbsp. unsalted butter

4 Tbsp. extra-virgin olive oil

1 large minced sweet onion like Vidalia

2-3 minced garlic cloves

1 tsp. red pepper flakes

1 lb. diagonally cut asparagus (snap off woody stems)

1/2 pound sliced mushrooms

3 diagonally thinly sliced carrots

1 matchstick sliced yellow pepper

1 matchstick sliced orange pepper

1 hefty cup frozen peas

1 pint grape tomatoes

10-oz. fresh stemmed baby spinach

1 bunch chopped fresh basil

coarse salt & fresh cracked black pepper

freshly grated Parmigiano Reggiano cheese

• Heat wok or deep skillet. Add butter, olive oil, onion, garlic and pepper flakes. Saute until onion is limp. Add asparagus, mushrooms, carrots, and peppers and stir-fry until almost tender. Season with salt & pepper.
• Add peas and tomatoes. Cook until peas are thawed and tomatoes heated. Add spinach and fresh basil. Toss until spinach is slightly wilted.
• Serve over pasta cooked al dente. Top with slivers of chopped basil and plenty of freshly grated Parmesan.
  

CELEBRATE 'POULTRY DAY' with FORTY-CLOVE GARLIC CHICKEN & ROASTED GARLIC SMASHED POTATOES

"Poultry is for the cook what canvas is for the
painter."

~ Brillat-Savarin

( http://en.wikipedia.org/wiki/Jean_Anthelme_Brillat-Savarin )

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FORTY-CLOVE GARLIC CHICKEN

~ a surprisingly mild, perfect 'end of winter' meal adapted from The Garlic Lovers' Cookbook created in Gilroy, The Garlic Capital of the World --

" ... the only town in America where you can marinate a steak just by hanging it out on the clothesline." (Will Rogers)

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1 plump chicken (a capon would be lovely) rinsed & patted dry

40 cloves of garlic

1/4 cup extra-virgin olive oil

4 stalks of celery and leaves

1 bunch of minced parsley

1 Tbsp. thyme

1 Tbsp. rosemary

1 lemon

2 bay leaves

1/2 cup dry white wine

1/4 cup vermouth

coarse salt & freshly cracked pepper

• Sprinkle cavity of bird with lemon juice and half of herbs, salt & pepper. Stuff with celery, bay leaves and sliced lemon rind. Massage bird with 2 Tbsp. olive oil and remaining herbs, salt & pepper.
• Place bird in roasting pan surrounded by garlic. Cover with remaining olive oil, wine and vermouth. Sprinkle with parsley.
• Roast for 20-30 minutes at 400-degrees until bird starts to brown. Reduce heat and roast for another hour or until cooked.
• Serve the soft, buttery garlic cloves on crusty French bread, the remaining garlic in Roasted Garlic Smashed Potatoes with a side of steamed buttered broccoli splashed with lemon juice, salt & pepper.

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ROASTED GARLIC SMASHED REDSKINS

(serves 4-6)

2 1/2 pounds scrubbed red-skin potatoes (about 16 medium)

1 head ROASTED garlic

1 cup sour cream

4-6 Tbsp. unsalted butter

2 Tbsp. chopped fresh chives

2 tsp. white pepper

coarse salt to taste

• Simmer potatoes until very tender, about 30 minutes. Drain well but do not peel. Transfer to large bowl, add butter and approximately 1 head of peeled roasted garlic.
• On low speed, mash with electric mixer. Beat in sour cream, chives, salt & white pepper. Leave chunky.

LEFTOVERS ~ CORNED BEEF HASH & GRILLED REUBENS

"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."

~ Calvin Trillin

*

For more information on Calvin Trillin visit Wikipedia

http://en.wikipedia.org/wiki/CalvinTrillin

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~ St. Patrick's Day Corned Beef 'N Cabbage

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CORNED BEEF HASH

~ delicious 'Hangover' breakfast

===

4 cups chopped corned beef

4 cups diced par-boiled potatoes

(bring to boil, simmer 10 minutes & drain)

6 Tbsp. unsalted butter

2 Tbsp. olive oil

1 large chopped onion

1 minced garlic clove

1 chopped red bell pepper

1/2 chopped orange or yellow pepper

1/2 chopped green bell pepper

fresh chopped parsley

1 tsp. thyme

2 tsp. Lawry's Seasoned pepper

kosher salt & fresh cracked pepper to taste

1 small bunch chopped green onions

6 poached eggs

• In large skillet, melt 4 Tbsp. butter. Add onion, garlic, and peppers and cook until wilted.
• Coat potatoes with olive oil. Add remaining 2 Tbsp. to pan and then the potatoes, shaking to keep from sticking. Season with salt & pepper, thyme, chopped parsley and Lawry's Seasoned pepper. Cook until nicely browned.
• Add corned beef and combine. Turn heat to low and cover with heavy skillet or a heavy cover to pack down. Cook until corned beef is slightly browned. Carefully flip, replace skillet, and cook another 5 minutes on other side.
• Mound on serving plate, top with poached egg. Sprinkle with chopped green onions and chopped parsley. Serve with toasted Irish Soda Bread.

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GRILLED REUBENS

~ mouthwatering way to finish off leftover corned beef

(Ever wonder how the Reuben got its name? Visit the following site for more trivia ...)

http://whatscookingamerica.net/History/Sandwiches/ReubenSandwich.htm

Slather good deli-rye bread on one side with soft unsalted butter. If you are not blessed with a 'panini press', you will get similar results heating a heavy skillet or griddle. Spread the other side with RUSSIAN DRESSING or Dijon mustard. Layer with thin sliced lean corned beef, sliced Swiss cheese, top with well-drained sauerkraut. Place sandwich in pan and top with heavy iron skillet to weight sandwich down. Turn & grill on other side. Serve with a new dill pickle.

SIMPLE RUSSIAN DRESSING

~ so called because it originally contained caviar ...

3 oz. mayonnaise

1 oz. chili sauce

1 Tbsp. minced onion or chives

1 tsp. lemon juice

1/2 tsp. Hungarian paprika

Simply combine.

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