Wednesday, September 4, 2013

Dallas Morning News Taste Recipes 9/4/2013

Today's Taste section is filled with incredible recipes.
The article was written by Ellise Pierce.

Today's issue featured  Sides that Steal the Show.
There are several that interested me. I've picked my favorites to post here.

This one is from Alicia Ross, Kitchen Scoop.
It's a cheese spread for crackers, celery sticks, pretzels or bread.
You can heat it in the microwave, melt it, stir well and you have a new take on Queso Dip!

Pepper Jack Cheese Spread with Jalapenos:

2 C shredded pepper jack cheese, room temperature
3 oz. cream cheese, room temperature
1/4 C mayonnaise
2 TBS jalapeno peppers from a can, or jar or 1 fresh one, diced
1/4 tsp salt
1/8 tsp pepper

Combine all ingredients in a stand mixer with a paddle attachment, or mix by hand with a wooden spoon.
Serve immediately or refrigerate covered.
Bring to room temperature before serving if refrigerated.

Peace in the Kitchen!

Green Chile and Eggplant Saute:

3 Anaheim Chiles
1 eggplant
2 cloves of garlic
3/4 C olive oil
2 TBS chopped fresh parsley
1 TBS fresh basil
1/2 lemon
1 tsp salt
pepper to taste

Core, seed and slice peppers into 1/8" rings
Peel and cube eggplant onto 1/2" pieces
Thinly slice garlic

Heat oil in a saute pan on medium heat.
Add eggplant, peppers anad garlic, saute slowly until eggplant is cooked and translucent, about 12 to 15 minutes.
Remove from heat, stir in parsley, basil, salt and pepper.
Let it sit for a few minutes, squeeze the juice of half of a lemon and serve warm.

Serve as a side dish or on slices of toasted baguettes as an appetizer.

Peace in the Kitchen!

Classic Egg Salad:

Typically, I wouldn't post a recipe for Egg Salad. Americans take it for granted that an egg salad recipe would be included in a picnic. You may want to search All American Picnic Food on the blog for the story and recipes about picnics. Every family has their favorite recipe and some of them have been handed down from generation to generation.
However, I have readers in many countries that may not be familiar with Egg Salad.

7 large eggs that have already beed hard boiled
1/4 C mayonnaise
2 1/4 tsp yellow mustard
1/4 tsp apple cider vinegar
1/8 tsp of hot sauce ( optional)...... Tabasco Sauce! ( I do not use this in my egg salad).
2 TBS sweet pickle relish
black pepper to taste

Whisk together, in a small bowl:
hot sauce
Stir in pickle relish
season with pepper

Place hard boiled eggs in another bowl, use a potato masher or two forks and break the eggs into small chunks.
Add the mayonnaise mixture to the eggs and stir to combine.

Variations: Add any of these to the egg salad:Add any of these to the egg salad:
I recommend any of these additions.

4 tsp fresh snipped fresh dill
4 tsp coarsely chopped fresh parsley
1/4 tsp smoked paprika ( add to the mayonnaise mixture first)
3 TBS Pimento

Peace in the Kitchen!

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