a little of each

A family's cookbook

Balsamic Glaze May 20, 2013

Filed under: Appetizers,Main Dishes — alittlemoreofeach @ 8:37 am
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balsamic glaze

 

Stephanie got this recipe from a recent grad of Johnson and Wales.  It is easy and tastes wonderful.

 

 

Ingredients

2 cups balsamic vinegar (not expensive)
2 cups Port wine

 

Directions
Place vinegar and wine in a heavy bottom saucepan.  Heat at medium high until simmering; lower temp slightly and reduce liquid by 50-75% (4 cups turns into 1-2 cups).  The longer it reduces, the thicker and sweeter it becomes.  Serve drizzled on fresh tomatoes and mozzarella, sliced strawberries, ice cream, or straight from a spoon.

 

Poinsettia Cocktails

Filed under: Drinks — alittlemoreofeach @ 8:25 am
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Stephanie made these for both Thanksgiving and Christmas 2012.  They are festive looking and very tasty, too.  Each time she thought she was only going to make one batch, but guests clamored for another.  Only running out of vodka put a stop to making a third.

poinsettia cocktail

Ingredients
1 bottle of Champagne or any sparkling wine, chilled
1 bottle cranberry juice (the real stuff), chilled
1/2 bottle orange-flavored vodka, chilled
1 cup fresh cranberries, frozen
1 orange, sliced
bag of ice, quantity as needed

Directions

Mix the first three ingredients together in a large pitcher.  Pour into ice-filled glasses, garnishing with fresh cranberries and a slice of orange.

 

Cuban Sandwiches a la George

Filed under: Sandwiches — alittlemoreofeach @ 8:18 am
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Having grown up in Tampa, George knows a good Cuban sandwich when he sees one (or rather, eats one).  According to him, it should be made with Cuban bread.  It should have roast pork.  It should have pickles.  It should be pressed.  Anything less would just be a sub.  Being in North Carolina and far from Cuba and its bread (or even a Publix), Stephanie took on the challenge to try to make as authentic a Cuban as she could.  Lucky for her, it got two thumbs up.

cuban sandwiches

 

Ingredients
1/2 pound thinly sliced ham (Stephanie used Boars Head)
1/3 pound thinly sliced roast pork*
1/4 pound thinly sliced Genoa salami
1/4 pound Swiss cheese
One loaf Cuban bread**, cut in half lengthwise
Kosher dill sandwich pickles
Yellow mustard
Mayonnaise
1/2 stick butter, melted

 

Directions
Open up bread and spread surfaces with both mayo and mustard.  Evenly layer the meats, topping with cheese.  Distribute pickles down the length.  Assemble sandwich with top.  Use a sandwich press if you have one, brushing the outer surfaces of the sandwich with melted butter and cooking on medium to medium high heat until golden, pressing and flipping once.  The cheese should be starting to melt.  Cut on the diagonal into as many pieces as you want – 2″ if you want to serve as an appetizer, otherwise into sandwich serving sizes. Makes one to two long sandwiches, depending how long your Cuban loaf is, and how high you stack your ingredients (warning:  the more meat and cheese, the harder to press).
*Stephanie cannot find Boars Head roast pork in NC, so she buy a small tenderloin, roast it in the oven and slice it as thinly as possible.

**Cuban bread is difficult to find, so she uses the closest thing.

 

Pink Ladies May 15, 2013

Filed under: Drinks — alittlemoreofeach @ 2:44 pm
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This refreshingly delicious drink is served at Savannah’s Pink House. Stephanie and her sister-in-law, Kim Stratton, walked all over Savannah for the ingredients and spent an hour in their hotel room perfecting the ratio of the ingredients. It was tough work, but so worth it.

Ingredients
Absolut Raspberry Vodka
Raspberry lemonade
Fresh raspberries
Fancy ice

Directions

Mix in an ice-filled glass or pitcher, four parts lemonade to one part vodka.  Add fresh raspberries to the glass as an edible garnish.

 

Perfect White Sangria

Filed under: Drinks — alittlemoreofeach @ 2:39 pm
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This sangria is so delicious, it became Emily and Jeff’s signature cocktail at their wedding in October 2012.

white sangria

Ingredients

4 ounces brandy
6 ounces Monin White Sangria Mix*
1 bottle Pinot Grigio
Slices of oranges, lemons, and limes
Fancy ice (in a bag)

Directions

Fill a pitcher with ice.  Add all ingredients and stir.  Pour into ice-filled glasses and garnish with fresh citrus slices.  Serves four (or one in Stephanie’s case).

*If you cannot find the Monin mix, make a simple syrup with equal parts sugar and water, and add a couple cinnamon sticks for flavor.

 

Special Raspberry Lemonade

Filed under: Drinks — alittlemoreofeach @ 2:31 pm
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special raspberry lemonade

Ingredients

1 ounce Bacardi Limon
1 ounce Chambord (raspberry liqueur)
3 ounces fresh squeeze lemonade

 

Directions
Fill a martini shaker with ice.  Add all ingredients and shake well.  Pour into a Champagne flute or martini glass.  Serve immediately.  Makes one.  Caution:  these go down too easy!

 

(But I Don’t Like) Pimento Cheese

Filed under: Appetizers,Sandwiches — alittlemoreofeach @ 2:23 pm
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Adapted from a recipe from the Biltmore Estate in Asheville, North Carolina.

Ingredients

8 oz block white cheddar, shredded
8 oz cream cheese, softened
1/2 cup mayonnaise
2 – 4 oz chopped pimento (depending how much you like or dislike the red stuff)
1 – 2 teaspoons freshly ground black pepper

Directions

Mix all the ingredients together, by hand or with a mixer.  Chill.  bring to room temp before serving.  Serve on thinly sliced pieces of sour dough bread, toasted if desired.  Can also be used as a sandwich spread, with crackers, on top of a hamburger, in grilled cheese, and as a facial masque.  (Just kidding about the last one.)

 

Biltmore Macaroni and Cheese

Filed under: Main Dishes,Pasta and Grains — alittlemoreofeach @ 2:18 pm
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While Stephanie is not a big fan of macaroni and cheese, she does like this rich version adapted from a Biltmore recipe.

Ingredients

2 cups elbow macaroni, cooked
2 1/2 cups heavy cream
1 cup shredded Gouda cheese
1/2 cup shredded Parmesan cheese
1 cup Panko breadcrumbs

Directions

Place cooked macaroni into a baking dish.  In a sauce pan, heat cream and add Gouda and half of the Parmesan.  Whisk vigorously over low heat, making sure the bottom does not scorch.  When cheese is melted into cream, pour mixture over macaroni.  Sprinkle Panko and rest of Parmesan cheese on top and bake at 350 for 20 minutes until golden brown.  Serves four.

 

Shrimp Feta April 8, 2013

Filed under: Main Dishes — alittlemoreofeach @ 8:46 pm
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photo(1)

 

 

Ingredients

2 cups chopped onion

2 cloves garlic, minced

2 Tbl butter

2 Tbl olive oil

4 cups fresh tomatoes, peeled, seeded and chopped

1 Tbl fresh dill weed, minced

1 Tbl fresh basil, minced

1 tsp dry mustard

1 tsp sugar

½ cup parsley, chopped

1 tsp salt

½ tsp black pepper

2 lbs shrimp, peeled and deveined

½ cup white wine

½ lb feta cheese, crumbled

Directions

In a large skillet with cover, sauté the onion and garlic in olive oil and butter until golden. Stir in the next eight ingredients, tomatoes through black pepper. Simmer for five minutes. Add shrimp and wine. Continue simmering and stirring about three minutes or until shrimp is cooked through. Don’t overcook. Turn off heat. Sprinkle cheese over mixture. Cover with lid and let sit two minutes or until the cheese has slightly melted. Serve from the skillet with crusty French bread and a green salad. Note: to make the recipe more like Bonefish’s, use crushed tomatoes instead of chopped and add some cream to make a thicker sauce.

 

Shrimp Creole

Filed under: Main Dishes — alittlemoreofeach @ 8:38 pm
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Ingredients

½ cup vegetable oil

2 cups onion, chopped

1 cup green pepper, chopped

3 cloves garlic, crushed

4 cups crushed tomatoes, drained

1 cup wine

2 bay leaves

1 tsp paprika,

½ tsp cayenne pepper

1 tsp salt

3 lbs shrimp, shelled and deveined

2 tsp cornstarch and 1/4 cup cold water

6 – 8 cups cooked white rice

 

Directions

Heat oil. Sauté onion, green pepper and garlic for five minutes. Stir in tomatoes, wine and spices. Bring to a boil; turn down heat and simmer for 30 minutes. Add shrimp to tomato mixture. Cook five minutes or until shrimp turns pink. Stir in cornstarch and water to thicken. Serve over hot rice.