Lori's Guacamole

Lori's Guacamole

3 Avacados, peeled and mashed 

1/2 tomato, finely diced

1/2 red onion, finely diced

Handful of fresh cilantro, finely chopped

1/4 c. lime juice

Mix all ingredients together in bowl.  Serve with tortilla chips, salted pita chips OR my personal favorite: Sea Salt & Cracked Pepper Potato Chips.

Pomegranate Sangria

Pomegranate Sangria

In food processor or blender, puree:

1 bag frozen peaches

1 c. pomegranate juice

In a large Ziploc bag, combine:

Pomegranate mixture 

1 1/2 c. simple syrup (boil equal parts of sugar and water to make simple syrup)

3 c. Simply Limeade

1 c. triple sec

1/4 c. tequila

Seal, double bag, and freeze.

To serve, combine:

Frozen mix

2 bottles chilled Black Swan Shiraz

1 liter Sprite Zero

Mango-Peach Sangria

Mango-Peach Sangria

In food processor, puree the following ingredients:

16 oz. bag of frozen peaches

12 oz. bag of frozen mango pieces

(2) 11 oz. cans of mandarin oranges (including liquid from ONE can)

1 c. lime juice

In large bowl, thoroughly combine the puree with the following:

3/4 c. triple sec

1/4 c. peach schnapps

1/2 c. tequila

3 c. Simply Lime

1 1/2 c. simple syrup (boil equal parts water and sugar to make 1 1/2 c.)

Distribute liquid evenly between 2 gallon Ziplock bags.  Seal well.  Place each inside a second Ziplock and seal. Freeze.

To serve, combine in a punch bowl or very large pitcher:

1 bag of puree

1 bottle Fetzer Gerwurstraminer

1 liter Sprite Zero

Stir well and ENJOY!  

NOTE: The entire recipe (all puree, 2 bottles wine, and 2 liters Sprite) makes approximately (30) 6 oz. servings.

Caramelized BLT

WARNING:  This may be the most fabulously delicious thing you'll ever eat in your life.  If you are prone to addictions, I recommend that you DO NOT try this.

Caramelized BLT 

(AKA: Lunchtime Crack)

Caramelized Bacon:

Make a foil liner-pan to cover your cookie sheet (a single piece of foil with the sides and ends folded up so that the grease and caramel don't drip into your oven).

Place a single layer of bacon on lined cookie sheet.  Cover bacon with brown sugar, about 1/4" deep. (2 slices per sandwich)

Bake at 350 degrees for 15-25 minutes.  I know that is a wide range, but the timing can vary significantly for each batch of bacon.  Check it early and often, because it can go from slightly underdone to burned in a very short time!

Sandwich

For each sandwich, heat a Sister Schubert's roll according to package directions.

Slice open.  Spread mayo on one half and your favorite Italian dressing on the other.  (My personal favorite is Good Seasons Italian packet made with Balsamic vinegar.)

Layer with lettuce, a fresh slice of tomato, and 2 slices of carmelized bacon, folded or broken in half to "fit." 

Eat...and try not to die from the rush of ecstasy. 

Carnival Time in STL

The Lupulin Carnival Returns to St. Louis
http://www.feastmagazine.com/the-feed/article_2b5039d8-b5e0-11e4-b290-031c7e21fb9f.html

Courtesy of 4 Hands Brewing Co.

The fourth annual Lupulin Carnival will feature a carnival atmosphere, plus offerings from more than 50 breweries.

Craft beer lovers rejoice — The Lupulin Carnival is coming back to town. On March 28 from 2 to 6pm, more than 50 breweries will converge at 4 Hands Brewery to celebrate the art of craft beer. This year’s festival will be the biggest yet, featuring carnival games, food trucks and plenty of drinks. Oh, and did we mention the 40ft ferris wheel?

For $40, guests receive a sampling glass to taste micro-brews from a long list of breweries, including STL's own Urban Chestnut, Perennial and Civil Life. Regional breweries like Boulevard, 2nd Shift and New Belgium will also be making appearances. Most attending breweries are Midwest-based, though one brewery will travel a bit farther to be present: Quebec-based Brasserie Dunham.

“We’re pretty happy to have Brasserie Dunham,” said Lauren Schurk, Special Events Coordinator for 4 Hands. “The brewers have a relationship with these guys and they’re coming out to do a collaboration with us.”

When 4 Hands first held Lupulin Carnival four years ago, only a handful of breweries participated, with about 500 guests crammed in the back of the brewery. Now, 4 Hands is expecting a turnout of 2,500 for March’s event that will span just about every inch of the building and surrounding streets.

The brewery credits that growth to its continued involvement in the craft beer world, which includes a recent expansion into Chicago.

“It’s a lot of people we’ve met on the road, a lot of people we’ve been to breweries and events for,” Schurk said. “It’s a way to return the favor and get people to check out the St. Louis beer scene.”

Lupulin Carnival also marks a few special offerings, most notably the seasonal release of 4 Hands’ War Hammer Imperial IPA. Also making an appearance is the return of the brewery’s “Super Flare,” a Brett IPA made in collaboration with Wicked Weed Brewery. 4 Hands will have around 10 beers available in its tasting room during the carnival, including some brand new brews, but they want to keep those details under wraps for now.

In addition, Strange Donuts will release a special done for the carnival, and like Seoul Taco and Completely Sauced, will also have food available on-site. Sandwiches, peach habanero hot wings and more will also be available from Fifth Wheel Catering, the Dave Bailey-owned company that serves food out of the 4 Hands tasting room.

Games will also be set up around the brewery’s perimeter for $1 a game. All earnings from carnival games will be donated to Hope for Young Adults with Cancer. In addition to that giant ferris wheel, live music will be performed on three stages.

Most breweries will have 2-3 beers on tap to taste, so 4 Hands isn’t pouring their normal draft options (you can only try samples). 

4 Hands Brewery Co., 1220 S. 8th St., La Salle Park, St. Louis, Missouri. 314.436.1559, 4handsbrewery.com

Fig N Sausage Flatbread

Fig N Sausage Flatbread

serves 2 for dinner, 6 as appetizer

Top your favorite flatbread or pizza crust with the following ingredients:

Fig Jam 

Leeks, thinly sliced and roasted until tender

Asparagus, diced and sauteed in oil with minced garlic until bright green

Spicy breakfast sausage, crumbled and pan fried until browned through

Dubliner cheese, grated

Spread jam over warm crust, then evenly distribute remaining toppings in the order listed. 

Thin Crust

makes 1 15" x 6" crust

1 c. flour

1 t. baking powder

1 t. salt

1/4 c. water

1 T. oil

Blend dry ingredients in a small bowl.  Add water and oil, stirring until dough holds together.  Cover dough and let it rest for 5-10 minutes.  Place ball of dough onto a lightly floured surface and roll as thin as possible - to at least 1/8".  Transfer crust onto baking dish and bake at 350 degrees for 5-6 minutes.  Remove and top with ingredients of your choice before returning to oven for an additional 6-8 minutes.  

NOTE: This recipe makes a very thin, very sturdy crust that is more cracker than bread-like.

Sweet Bacon Wrapped Shrimp

Sweet Bacon Wrapped Shrimp

12 raw, jumbo shrimp

6 strips bacon, normal thickness

1 bunch green onions, cut into (12) 1.5" slivers (optional)
Fig Jam

Cut 6 bacon strips in half.  Slather each generously with Fig Jam.

Wrap each shrimp, and a sliver of green onion in a fig-coated bacon strip.  Secure sideways with toothpick (so it can be turned halfway through cooking).

Bake at 425 degrees for 10 minutes.  Turn with tongs and bake for an additional 9-11 minutes, until shrimp is cooked through and bacon is crispy.

Serve draped over a shot glass with an extra dollop of fig jam and a dollop of Bama BBQ Sauce in the bottom of the glass.

Bama BBQ Sauce

1/3 c. real mayonaisse

2 T. white wine vinegar

1 T. horseradish

2 T. Splenda

NOTE: Friar Tuck's carries these disposable shot glasses - $4.99 for 50.  They're handy for all sorts of fun appetizers!

Sour Cream Donut Holes

Sour Cream Donut Holes

yield: approximately 4 dozen

DONUTS:

2 1/4 c. cake flour

1 1/2 t. baking powder

1 t. salt

1/2 t. ground nutmeg

1/2 c. sugar

2 T. butter, softened

2 large egg yolks

1/2 c.sour cream

Vegetable oil, for frying

In a bowl, stir together the cake flour, baking powder, salt, and nutmeg.

In another bowl, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Alternately add dry ingredients and sour cream, beginning and ending with flour.  The dough will be very thick and very sticky. Cover with plastic wrap and chill for 1 hour.

Lightly flour your hands and shape dough into 3/4-1" balls.  Drop onto lightly floured surface until all donut holes have been formed (should make about 4 dozen).

Pour 2 inches of oil into a sturdy pot and heat to 325°F.  (or use your FryDaddy!)  Drop donut holes into the hot oil and fry, being careful not to overcrowd the pot.  Fry for 3-4 minutes until surface is cracking and dark brown.  Place fried donut holes onto paper towels to absorb excess oil.  

When finished frying, dip each donut hole into the glaze, coating all sides, then drain on a cooling rack.  

GLAZE:

1/3 c. butter, melted

1 1/2 t. vanilla

2 c. powdered sugar

6 T. very hot water 

Stir together all ingredients.  Add more hot water, if necessary to achieve a heavy broth-like consistency, keeping it thick enough to coat each donut hole.

Nectar of the Gods

Nectar of the Gods
AKA: Vanilla-Almond Punch

Flavored Syrup:

5 c. sugar

2 c. water

2 T. clear vanilla extract

2 T. almond extract

Combine sugar and water in a saucepan over medium heat, stirring until sugar is dissolved. Remove from heat. Stir in  the vanilla and almond extracts. Let mixture cool, then chill or freeze until ready to serve.

To serve, combine 1 c. of chilled or frozen syrup with 2 liters of very cold Sprite Zero.

Simple and delicious!

Galangal Tilapia

Galangal Tilapia

serves 4

In baking dish, melt:
4 T. coconut oil
4 T. butter

Coat both sides of 4 frozen tilapia fillets with the following rub:

3 T. ground galangal
1 1/2 T. dill
3 t. ground ginger
1 t. ground coriander

Lay coated fillets in the baking dish with the oil-butter combination.  Sprinkle generously with pepper and salt.  Bake at 350 degrees for 8-9 minutes.  Turn fillets and cook for another 8-10 minutes until slightly flaky in the center.

When done, remove fillets from baking dish.  Add more of each spice to the oil-butter-drippings and drizzle over fillets.  OR...serve with this tartar sauce.  This sauce takes the palate party up a notch!  Soooo good!

Galangal Tartar Sauce

1/2 c. mayonnaise
2 T. Splenda
1 T. ground galangal
1 t. ground ginger
1/4 t. ground coriander
1 t. dill
2 T. lime juice

As you might suspect, this dish has a very *bright* taste.  I hope you like it!

Caprese on a Stick

The combination of flavors in Caprese salad is fairly popular these days, but it doesn't have to be limited to the salad plate.  Here's a quick and easy appetizer version:

Caprese on a Stick

Fresh Mozzarella

Cherry Tomatoes

Fresh Basil

Italian Dressing

Cut mozzarella and basil leaves into bite-size pieces (about 1").  

Layer on a toothpick: 1 tomato, basil leaf, mozzarella 

Drizzle with Italian dressing. (I strongly prefer the Good Seasons Italian dry packet.  Make according to directions, using balsamic vinegar.)

Simple.  Beautiful.  Delicious.

Creamed Sweet Rice

Creamed Rice

In small pan, bring to boil:

2-3 T. butter

1/2 c. heavy cream

1/4 c. brown sugar

When sugar is dissolved, stir in:

1 c. cooked white rice

Simmer for another minute, until rice is heated through.

NOTE: This is how I use the rice that Pad Thai sends in my carry-out orders!  Dessert...breakfast...snack...SO GOOD!!