Baked French Toast with Cardamom and Apricot Preserves

From the kitchen of One Perfect Bite...Mother's everywhere share a secret. It's about an unrecognized Thanksgiving Day. The one when now grown children return for un-coerced visits with the family. I'm in the middle of a reunion and have three generations of family underfoot, noisily sharing oral history and re-threading the needle that binds a family one member to the other. I want these times to be special and I guess my way of saying it is with food and the re-creation of feasts shared in times past. Lunch and dinner are no problem, but breakfast in a home where no two people eat the same cereal can take on the aspects of a comic opera. A two slice toaster and "how do you want you eggs dear" become a joke. While there's always someone to run to the bakery - they are athletes one and all - they continue to grouse so loudly about the legitimacy of Oregon bagels and bialys that contingency plans are in order. Bacon is baked by the pound, eggs become frittatas and toast or English muffins go under the broiler 12 pieces at a time. Special mornings begin with oven baked French toast. I have two recipes, one for adults and the other for the children. Our two older grandsons will be helping me cook next week and they'll show you how to make their version of French toast. This is my unabashedly adult version of an old favorite. I clipped the recipe from Gourmet magazine a decade ago. The only change I've made to their recipe is to replace orange marmalade with apricot preserves. The syrup that is served with this French toast is wonderful. Here's the recipe.

Baked French Toast With Cardamom and Apricot Preserves...from the kitchen of One Perfect Bite

Ingredients:
1-1/4 cups apricot preserves
10 ( 4 x 4 x 1-inch-thick) slices egg bread or Texas toast
1-1/4 cups whole milk
3/4 cup whipping cream
1/2 cup sugar
3 large egg yolks
3 large eggs
1-1/4 teaspoons ground cardamom
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
For citrus syrup
1-1/4 cups light corn syrup
3 tablespoons fresh lemon juice
2 tablespoons grated orange peel
1 tablespoon grated lemon peel
4 teaspoons sugar
Powdered sugar

Directions:
1) To make French toast: Butter 15 x 10 x 2-inch glass baking dish. Spread preserves evenly over 1 side of each bread slice. Cut slices diagonally in half, forming triangles. Arrange triangles crosswise in dish, preserve side up and overlapping slightly. Whisk milk and next 7 ingredients in large bowl. Pour custard over bread. Let bread stand 1 hour, basting occasionally, or cover and refrigerate overnight.
2) To make citrus syrup: Mix first 5 ingredients in small bowl, stirring until sugar dissolves. Let stand at least 1 hour. (Can be made 1 day ahead. Cover and refrigerate.)
3) To cook: Preheat oven to 350degrees F. Bake French toast, uncovered, until puffed and golden brown, about 50 minutes. Sprinkle with powdered sugar; serve with citrus syrup. Yield: 10 servings.

This recipe is being linked to Designs By Gollum - Foodie Friday

Apple Onion Bread with Cheddar Cheese

From the kitchen of One Perfect Bite...This is a wonderfully savory bread that can be made by beginners, but it's so flavorful I suspect that experienced bakers will try it as well. Mary Woodruff develop this prize winning recipe for the Vidalia Onion Festival. A "cheat" gets the recipe off to a quick start. A packaged hot roll mix is used as a base for the loaf. What makes this bread a standout are the ingredients added to the dough. Purists can add those "extras" to a homemade dough and achieve the same results. This is the winning recipe.

Apple Onion Bread with Cheddar Cheese...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon butter
1 large apple, diced
1/2 cup chopped sweet onion
1 (16-oz.) package hot roll mix
1 cup shredded cheddar cheese
2 tablespoons chopped red bell pepper
1 tablespoon caraway seeds
1 egg, slightly beaten
1 cup hot water

Directions:
1) Melt butter in a small skillet set over medium heat. Add apple and onion and saute until tender. Set aside.
2) Place contents of roll mix in a large bowl. Open yeast package and whisk into flour. Stir in cheese, red pepper and caraway seeds; mix well. Add egg, water and apple-onion mixture; mix with a wooden spoon until mixture pulls away from sides of bowl.
3) Transfer dough to a lightly floured work surface; knead for 5 minutes.
4) Return dough to bowl; cover with plastic wrap and let dough rest for 5 minutes.
5) Grease a 6 to 8 cup bread pan. Place dough in pan; cover with plastic wrap and let it rise for 30 minutes.
6) Meanwhile, preheat oven to 375 degrees F.
7) Bake the bread for 30 to 35 minutes, until golden brown and loaf sounds hollow when thumped. Yield: 1 loaf.


I'm linking this recipe to Wild Yeast for the weekly Yeast Spotting event.

Warm Poached Sausage and Potato Salad - Outdoor Wednesday

Hot. Hot. Hot. How do you escape an unexpected heat wave when you have a house full of people, including this beautiful toddler who very much needs to be enjoying the great outdoors? Head with us to Cougar reservoir and join in our French-style al fresco meal. This entree is one of our favorites and it's bistro food at its best. It comes from Lyon, France and it's perfect for a sophisticated picnic hamper or a Styrofoam chest. The salad is extremely easy to make and even easier to eat. It's a perfect meal to serve beside a lake on warm summer days. Here's how it's made.

Warm Sausage and Potato Salad

Ingredients:
1 pound fresh, unsmoked pork sausage
3 pounds small new potatoes
1 tablespoon kosher salt
1/2 cup dry white wine
2 1/2 tablespoons Dijon mustard
2 tablespoons white wine vinegar or Champagne vinegar
3 tablespoons minced shallots
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
2 tablespoons roughly chopped lightly toasted shelled pistachios
1 tablespoon minced parsley leaves
Sprigs fresh chervil or baby parsley, garnish

Directions:
1) Place sausage in a large saucepan and cover with cold water by 2 inches. Bring to a simmer; cook until tender and cooked through, about 30 minutes. Do not let boil. Remove pan from the heat and let sausage sit in the hot liquid for 5 minutes. Transfer the sausage to a platter to cool slightly.
2) Meanwhile, in another large saucepan, place potatoes, kosher salt, and enough water to cover by 2 inches. Bring to a boil. Reduce the heat to a low boil and cook until potatoes are tender but still firm, about 15 to 20 minutes. Drain and let cool slightly. Slice into 1/4-inch thick rounds and place in a large salad bowl. Sprinkle with white wine while still warm. Set aside.
3) In a mixing bowl, whisk together the Dijon mustard, white wine vinegar, shallots, garlic, salt, and pepper. While whisking, add the oil in a steady stream and whisk until vinaigrette is thick and emulsified. Adjust seasoning, to taste. Pour over the potatoes and gently toss to coat.
4) Slice sausage into 1/4-inch thick rounds and add to potato mixture. Add chopped parsley and pistachios, and toss gently. Plate for serving. Yield: 6 servings.

Recipe adapted from Emeril Live.

This recipe is being linked to Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

Roasted Beet Salad - Ring Around the Rosey

From the kitchen of One Perfect Bite...I'm the only member of my family who actually likes beets. While it hasn't been easy, over the years I've been able to find or develop recipes for beets that my family will actually eat. This recipe has been adapted from one published by Gourmet magazine a decade ago. In it, beets are roasted, sliced and dressed with a mild vinaigrette before being tossed with batons of Asian pear and mache. Now I'd love to tell you that I'm a mache kind of gal. The truth is that mache or lamb's ears is available in my area only at Christmas time, so when we moved here I had to rework the recipe. I now use frisee and layer the ingredients to create a composed salad rather than one that is tossed. It still looks beautiful and, more importantly, my family will actually eat it - probably because the beets are hidden by other ingredients. Some time management is required to make this because the beets are roasted for additional flavor, but the recipe is simple and the salad is well worth any effort required to get it to the table. Here's how it's done.

Roasted Beet Salad

Ingredients:
1 bunch beets (3/4 pound without greens or 1 1/4 pound with), trimmed
1/4 cup sliced natural almonds
3 tablespoons olive oil
1 tablespoon minced shallot
1 tablespoon fresh lemon juice
1 1/2 tablespoons red-wine vinegar
1/4 teaspoon sugar
1/2 teaspoon salt
1 large Asian pear
3 cups frisee

Directions:
1) Preheat oven to 425 degrees F.
2) Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and cool.
3) While beets are roasting, cook almonds in oil in a small skillet over moderate heat, stirring occasionally, until pale golden. Cool almonds in oil (nuts will get darker as they cool). Transfer almonds with a slotted spoon to a small bowl and season with salt.
4) Stir together shallot, lemon juice, vinegar, sugar, salt, and oil from almonds in a large bowl. Set aside.
5) Slip skins from beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat.
6) Quarter and core pear and cut into julienne strips.
7) Add 1/3 of pear strips to beets and toss gently. Arrange beets on a platter and drizzle with any dressing remaining in bowl. Top with remaining pears and toasted almonds. Surround beets with a ring of frisee and serve. Yield: 4 servings.

Cook's Notes: A ripe, but firm Bosc pear may be used if Asian pears are not available. Beets may be roasted and tossed with dressing 24 hours before serving. This salad is best served at room temperature.

Recipe adapted from Gourmet Magazine.

Kona Coffee Cookies - Kona Coast for Blue Monday

Kona Coffee Flavored Peanut Butter Cookies



The Blues of Heaven and Earth on Hawaii's Kona Coast





From the kitchen of One Perfect Bite...These peanut butter cookies are standouts for two reasons. They're extremely easy to make and they don't taste like peanut butter. While the texture is like that of a peanut butter cookie, the controlling flavor here is the Kona coffee. Tasters use words like creamy, smooth, clean and sweet to describe it. Professional tasters go a bit further and say it's bright and has a lingering taste that hints of chocolate. Their favorite descriptors are medium-bodied and balanced. That always puts me in a spin because those are the words I use to describe wine. To be honest, I'm not a fan of Kona coffee, but I do love its use in these cookies. The recipe originally came from the Kona Coffee Cultural Festival. I've change it slightly to incorporate the use of fresh peanut butter and a bit of vanilla. I've also been known to add Macadamia nuts to the batter. This recipe will work with any coffee powder or granule, but use Kona granules if you can. That chocolate-like undertone works well in these cookies. The cookies can be made by young bakers so their assembly can be a family affair that's blessed with an easy cleanup. Here's the recipe for these slightly crumbly cookies.

Kona Coffee Cookies...from the kitchen of One Perfect Bite

Ingredients:
1/2 cup butter
1/2 cup firmly packed golden brown sugar
1/2 cup granulated sugar
1 large egg
1/2 teaspoon salt
1/2 teaspoon baking soda
1-1/2 cups peanut butter
3 tablespoons instant Kona coffee granules
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup Macadamia nuts, coarsely chopped (optional)

Directions:
1) Preheat oven to 375 degrees F.
2) Cream butter in the bowl of an electric stand mixer. Gradually add brown and white sugar and beat until incorporated. Add egg, salt, baking soda, peanut butter, coffee granules and vanilla. Blend until creamy. Sift flour and gradually add to batter. Batter will be stiff. Fold in nuts if using.
3) Using a tablespoon, drop dough onto ungreased cookie sheets. Press flat and make a criss-cross design with a fork. Bake for 15 minutes or until brown. Yield: 32 cookies.

Cook's Note: If you prefer soft cookies, remove from baking sheet soon after removing from oven. If your preference is for a crisper cookie, let them cool in baking pan.

I'm linking this to Smiling Sally for her Blue Monday event.

Orange Phoenix Chicken with Grilled Bok Choy

From the kitchen of One Perfect Bite...I really love chicken. It's easy to work with and by varying seasonings and cooking methods you can be assured of weeks and weeks of unique and tasty meals. This recipe was the first that I entered in the Winning Taste Recipe Contest, sponsored by the folks at Pilgrim's Pride. I love the flavor of citrus and decided to use it in an Asian inspired sauce that I was making for grilled chicken. The sauce turned out well. To carry the Asian theme a bit further, and to get the judges attention, I decided to grill bok choy along with the chicken and attach the imagery of the Phoenix to the name of my flaming bird. Something worked. This is an easy dish to make, though you'll have to be a bit careful with the bok choy. It should be grilled only until crisp tender and barely limp. The bright green is a marvelous counterpoint to the orange hued chicken. I think you'll like this recipe.

Orange Phoenix Chicken with Grilled Bok Choy...from the kitchen of One Perfect Bite

Ingredients:
6 boneless, skinless split chicken breasts
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
.
Orange Sauce:
1/4 cup peanut oil
1 tablespoon toasted sesame oil
1/3 cup frozen orange juice concentrate
1 tablespoon fresh orange zest
1 tablespoon orange liqueur
1 cup sweet chili sauce (Thai-style)
1 1/2 teaspoon minced garlic
1/2 teaspoon red pepper flakes
.
8 heads baby bok choy, rinsed and drained
1 tablespoon peanut oil
2 tablespoons soy sauce
1 tablespoon toasted sesame
.
Fresh cilantro, chopped, to garnish

Directions:
1) Place chicken on plate and pierce both sides with fork at 1/4-inch intervals. Season with salt and pepper. Set aside.
2) To make orange sauce, place peanut oil in 2-cup measuring cup. Add remaining ingredients and beat with whisk until well combined. Divide sauce, reserving half sauce for serving and half for basting chicken while grilling. Brush some of grilling sauce on both sides of chicken.
3) Preheat grill and lightly coat grill rack with oil or cooking spray.
4) Split each head of bok choy in half lengthwise. Place on baking sheet and drizzle with peanut oil and soy sauce. Season lightly with salt and pepper. Set aside.
5) Place chicken on prepared grill about 4 to 6 inches from heat source. Grill about 7 minutes, turn and generously brush cooked side with reserved basting sauce. Cook another 4 to 6 minutes, turn and brush with sauce. Grill a few minutes longer until chicken reaches 160 degrees F on meat thermometer and sauce is set. Remove chicken from grill, place on platter, and discard any remaining basting sauce. Tent chicken with foil to keep warm.
6) Place bok choy on grill and sear just until bright green and wilted, about 4 minutes. Place on platter and drizzle with 1 tablespoon sesame oil.
7) To serve, place chicken and bok choy on serving platter and drizzle with reserved orange sauce. Garnish with a sprinkling of chopped cilantro, if desired. Yield: 6 servings.

Recipe courtesy of Pilgrim's Kitchen - Recipes

This recipe is being linked to Designs By Gollum - Foodie Friday

Tomato Brunch Sandwich

From the kitchen of One Perfect Bite...I tried to ignore this recipe, but for reasons I don't quite understand I kept coming back to it. I finally gave it a try because I wanted something light and different for a family brunch. It garnered rave reviews, so I thought I'd share it with you. The flavors and textures come in layers here. Thick tomato slices are sandwiched together with a layer of herbed cream cheese before being covered with a crunchy crumb coating and fried in a small amount of butter. The end result is delicious. Large tomatoes, the size of small hamburger buns, are required for this dish. You can vary the herbs to suit the season or your taste. Here's the recipe.

Tomato Brunch Sandwich...from the kitchen of One Perfect Bite

Ingredients:
4 large round red tomatoes (ripe but firm)
8 ounces cream cheese, room temperature
1 teaspoon minced garlic
1/4 cup Italian parsley, finely chopped
1 tablespoon fresh basil, finely chopped
1/4 teaspoon salt
1/2 cup all-purpose flour
1 large egg beaten with 1 tablespoon water or milk
1 cup Italian bread crumbs
2 tablespoons butter
2 tablespoons olive oil

Directions:
1) Slice tomatoes into 12 half-inch slices, reserving ends for another use.
2) Place cream cheese, garlic, parsley, basil and salt in a medium bowl. Mix well.
3) Spread 6 tomato slices with 2 tablespoons cream cheese each. Top each with another slice of tomato to form a sandwich.
4) Place each sandwich in flour, then in egg wash and finally in seasoned bread crumbs.
5) Heat oil and butter together in a large saute pan set over medium heat. When butter has melted, add sandwiches and fry until both sides are golden brown and crisp, about 5 minutes per side. Serve warm. Yield: 12 sandwiches.

Recipe adapted from Cook-Off America - Volume 3

Chicken and Rice Salad Veracruz - Outdoor Wednesday Hawaii

From the kitchen of One Perfect Bite...Lady Luck was with me when recipes for the Kraft From Your Kitchen to Your Country Contest were judged. This very simple recipe was our ticket to Hawaii and the gorgeous Na Pali coast on the island of Kauai. The first picture was taken from the Kalalau Trail, forever etched in this grandmother's memory as one mother of a hike. Tough doesn't begin to describe the rock scramble that's called a trail. Effort and exertion aside, it was a wonderful day that ended with dinner in a "place called Hanalei." Puff had vacated the premises years ago, but the teriyake wasn't half bad and the beer was really cold. The contest that took us there is one that was brand oriented. That means it required the use of a lot of the sponsors products. This version of the recipe calls for generic ingredients. It's simple to make and really good. In the "real" world, I use brown rice, homemade vinaigrette and left over chicken to assemble this. It works just as well with products from the grocery store. Here's the recipe.

Chicken and Rice Salad Veracruz...from the kitchen of One Perfect Bite

Ingredients:
3 large navel oranges
2 cups instant rice
1 (14.5-oz.) can low-fat chicken broth
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup Italian dressing, divided use
2 teaspoons Dijon-style mustard
1 teaspoon granulated sugar
1 tablespoon orange juice concentrate, undiluted
1 pound chicken breast strips or shredded deli chicken
1 bunch green onions, white and tender green, chopped
1 cup slivered toasted almonds
1 (10-oz.) package mixed salad greens
Salt and pepper to taste

Directions:
1) Remove zest of one orange with a microplane. Add to a 3-quart saucepan with rice, chicken broth, salt and pepper. Stir to mix. Bring to a boil over medium-high heat; Cover and cook for 5 minutes. Remove from heat. Let sit, covered, for 5 minutes longer.
2) While rice cooks, peel oranges, remove pith and cut oranges into segments. Set aside.
3) Pour salad dressing into a 3-quart bowl. Add mustard, sugar and orange juice concentrate; whisk to combine. Remove 1/4 cup dressing for later use. Set aside. Add rice to bowl. Toss to combine and set aside to cool to room temperature.
4) Add chicken, green onions, almonds and orange segments to rice. Toss gently to combine.
5) Toss packaged greens with reserved 1/4 cup dressing, arrange on salad plates and top with chicken-rice salad. Yield: 4 to 6 servings.

This recipe is being linked to Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

Lemon-Herb Slow-Cooked Chicken

From the kitchen of One Perfect Bite...Those of you who read One Perfect Bite on a regular basis know that I have mixed feelings about crock-pot cooking. Actually, I should say slow-cooker cooking. Crock-Pot is a trademarked name that should only be used to describe slow-cookers made by Rival. Whatever you call it, the appliance was a godsend for busy women when it first arrived in American kitchens. It then fell out of vogue and was relegated to a decade of basement storage. There was a resurgence in it's popularity about six years ago and it once again claims counter space in our kitchens. Some problems with it's use have been overcome, others haven't. I speak now for myself, so please understand there are others of a different mind. I, then and now, have a problem with the texture of meat left for overly long periods of time in a slow-cooker. I'd like to be kind but the word mush is what comes to my mind. Years ago, meals made in the slow-cooker all tended to taste the same. That's to be expected when everything is seasoned in the same way and left to cook for hours. At the end of an eight hour stew it was really difficult to identify the kind of meat you were eating. Today there's a wealth of wonderful recipes for the slow-cooker but you still have to be careful. I've had some success in developing recipes, but because I'm lazy by nature I've become even more adept at identifying outstanding recipes created by others. Today's recipe is a "found" creation. It comes from the 17th Winning Taste Recipe Contest, now sponsored by Pilgrim's Pride Chicken, and was developed by Leslie Pew for that competition. If you decide to try this, make sure you cut the potatoes into 1/2-inch slices and please, please, please don't overcook the chicken. I cook it on HIGH power for 4 hours. Let the chicken sit for ten minutes before you slice it. While it's resting, strain and degrease the liquid in the pot. It can be reduced or thickened with a little cornstarch or flour and it makes a wonderful sauce for the chicken. I really like this recipe. As you can see it's beautiful to look at. Save for the limp skin you'd never know that it was made in a slow-cooker. If you are a devotee of slow cooking, you'll love this recipe. It's outstanding for its kind.

Lemon-Herb Slow-Cooked Chicken...from the kitchen of One Perfect Bite, courtesy of Leslie Pew and Pilgrim's Pride Chicken

Ingredients:
1 whole chicken, about 4 to 5 pounds, giblets removed
1 onion, diced
1 head garlic, peeled, trimmed, cloves left whole
1/4 cup olive oil
1/4 cup balsamic vinegar
1 medium lemon, juiced and zest removed
1 tablespoon kosher salt
2 teaspoons fresh ground black pepper
1/2 cup chopped fresh basil (about 3/4-ounce)
1/2 cup chopped fresh rosemary
1 onion, quartered
1 bay leaf
4 potatoes, thickly sliced
1 lemon, quartered
Fresh basil, rosemary or lemon slices, garnish, optional

Directions:
1) Rinse chicken and place in large bowl. Set aside.
2) Place onion, garlic, olive oil, vinegar, lemon juice and zest, salt, pepper, basil and rosemary in bowl, stirring to combine. Pour half of basil-rosemary mixture over chicken, coating chicken inside and out. Place quartered onion and bay leaf inside chicken cavity. Tie legs together at end of drumsticks if desired and place in large slow cooker (crock pot), about six-quart size.
3) Toss potatoes and quartered lemon in remaining half of basil-rosemary mixture. Add to slow cooker with chicken. Cover and cook 4 to 6 hours on High or 6 to 8 hours on Low heat. Chicken is done when temperature reaches 180°F on meat thermometer. Remove chicken and vegetables to serving dish and garnish if desired with fresh basil, rosemary or lemon zest. Yield: 4 to 6 servings.

Cook's Note: If desired, gravy may be made from broth accumulated while cooking chicken. Per each generous cup of broth, combine 2 tablespoons all-purpose flour and 2 tablespoons broth in saucepan. Cook, stirring until thick, then slowly add broth. Stir until thickened. Season to taste with salt and pepper.

Variation: Chicken and vegetables may be roasted, uncovered in a 350 degree F oven if a browned, crispy skin is desired. For gravy, chicken broth, white wine, or water may need to be added to the liquid in the roasting pan. Thicken as directed above.

This is being linked to Recipes from Pilgrim's Kitchen and Crock Pot Wednesday at Dining with Debbie

Navajo Blue Corn Fried Chicken with Ancho Honey Sauce

From the kitchen of One Perfect Bite...If you love Southwestern cooking, I suspect you're about to become a happy camper. I been working with recipes that use blue corn meal for several weeks now. There's something about its flavor and the texture it imparts to food that agrees with my palate. I found today's recipe in a book called "Cook-Off America." The dish was created by Bobby Flay for the Aspen Food and Wine Classic. The few changes I've made to the recipe appear in red. I'm sure you will want to make changes of your own, but I've learned a few things, the hard way, that I'd like to share with you. Don't stint on the amount of time the chicken marinates in buttermilk. The tenderized chicken provides a marvelous counterpoint for the crispy fried batter. I've added hot sauce to the buttermilk to add just a hint of heat to the chicken and I salted it liberally at each of the preparation stages along the way. I substituted pancake mix for the flour used to dredge the chicken. I think the pancake mix makes for a crisper coating than flour. Do make sure you serve this warm and don't forget the sauce. It is an integral part of this dish. Leftovers are just so-so, so don't make more food than you'll consume at one sitting. The chicken is not as pretty as its southern counterpart, but it is "make your socks go up and down" good. I know the fried foods are something the food police have made a crime, but I'm a firm believer in moderation. Seldom or rarely, does not mean never. Good fried chicken a couple of times a year will not kill you. I hope you'll try this.

Navajo Blue Corn Fried Chicken with Ancho Honey Sauce...from the kitchen of One Perfect Bite, courtesy of Bobby Flay

Ingredients:
1 whole chicken (3 to 4 pounds) cut up
3 cups buttermilk
1/4 cup hot sauce (i.e Tabasco or Texas Pete)
Peanut oil, for frying
Salt and freshly ground pepper
2 cups pancake mix seasoned with 1 teaspoon salt and 1/4 teaspoon pepper
4 large eggs, mixed with 2 tablespoons of water and 1/2 teaspoon salt and 1/8 teaspoon pepper 3 cups blue cornmeal, seasoned with 1 teaspoon salt and 1/2 teaspoon pepper
. Ancho-Honey Sauce
1 cup honey
2 tablespoons ancho chile powder

Directions:
1) For Chicken: Place chicken in a large baking dish, add buttermilk, turn to coat. Cover and place in refrigerator for at least 4 but up to 24 hours. Heat 1-inch of peanut oil in a cast iron skillet to 350 degrees F. An electric frying pan can also be used. Remove chicken from buttermilk, pat dry and season with 1 teaspoon salt and 1/4 teaspoon pepper. Dredge each piece of chicken in flour and pat off excess. Dip in the eggs then cornmeal. Slowly add the chicken pieces to hot pan skin-side down in batches. Cover the skillet and reduce the heat to medium high and cook for 7 minutes, remove cover, turn the chicken over and continue to cook for 6 to 7 minutes. Drain on paper towels.
2) For the Ancho Honey Sauce: Mix honey and ancho chile powder together until blended.
3) To serve: Transfer chicken to a platter. Serve warm drizzled with Ancho Honey Sauce. Yield: 4 servings.

Blue Moon Ice Cream - The Boy with the Blue Wagon

From the kitchen of One Perfect Bite...You've met this little guy before. You may not know his name, but I guarantee you know him well. Chances are you have a child like this in your own family. He's four going on forty and completely comfortable in the company of adults. He has twenty dollars in his pocket and is at the nursery to buy his mother a gift, a perfect gift, for Mother's Day. He's approached and been helped by every adult in the nursery, but as you can see he's not yet convinced he's made the right choice. He thought about it a while longer and then swapped the red geranium for a Martha Washington with flowers like apple blossoms, " because, silly, it's pretty like my Mom." He's going to be a heartbreaker in another decade. I thought you'd like to meet him on this Blue Monday morning. Have a wonderful day.

From the kitchen of One Perfect Bite...Blue Moon ice cream is really popular in the upper midwestern states. It's hard to find in other areas of the country. While I thought it would be fun to post a recipe for it on National Ice Cream Day, there's no reason for vanilla and chocolate ice cream to wave the flag of surrender. Blue Moon ice cream is an acquired taste. The Chicago Tribune once likened its taste to that of the milk left in a bowl of fruit loops. I offer it here as a curiosity and for those for whom it is a childhood memory. The recipe comes from RecipeZaar. If you're tempted but would like something a bit more sophisticated there are alcoholic versions of this recipe on the internet. Try here or here.


Blue Moon Ice Cream...from the kitchen of One Perfect Bite, courtesy of RecipeZaar

Ingredients:
1/2 cup milk
1/2 cup sugar
3 teaspoons vanilla pudding mix
1/4 teaspoon salt
1/2 cup half-and-half
1/2 teaspoon vanilla extract
1-1/2 cups heavy cream
1/8 teaspoon blue food coloring
1 teaspoon raspberry flavored oil or 1 cup frozen raspberries, pureed
1 teaspoon lemon extract or lemon extract

Directions:
1. Scald milk in a pan set over medium heat. Add sugar, pudding mix and salt; stir until dissolved. Remove from heat. Add half-and-half, heavy cream, vanilla, raspberry and lemon flavoring. Stir in food coloring.
2) Chill in refrigerator until icy cold. Place in ice cream maker and freeze per manufacturers instructions. Yield: 6 servings.

I'm linking this to Smiling Sally for her Blue Monday event.

Yellow Cauliflower

From the kitchen of One Perfect Bite...Yellow cauliflower is finally available in farmer's markets in Oregon. I've been waiting a while for this variety to make an appearance. I was curious to see if there was any flavor change in the new hybrid. There is. It's milder in taste than it's parent and does not crumble as readily. I've prepared it steamed and stir fried and was very pleased with the results. It's color deepens as it cooks and it is much milder in flavor than most of the brassicas. I'll buy this whenever it's available.

I'm linking this post to Mellow Yellow Monday.

The Little Empress Is Wearing Pink - It must Be Saturday! Time for Pink Lemonade

Isn't she a doll? What you can't see is, that while she's held by her mother, both sets of grandparent's are hovering around her brand new English pram. Under China's one child policy she'll probably be very spoiled - a little empress. I hope she brings a smile to your faces. She does to mine. Have a wonderful weekend.

Pink Lemonade...recipe courtesy of Martha Stewart

Ingredients:
1 cup granulated sugar
2-1/2 cups fresh lemon juice, plus 4 lemons, thinly sliced crosswise, for garnish
1-1/2 cups superfine sugar
2 cups cranberry juice

Directions:
1) Bring granulated sugar and 1 cup water to a boil in a medium pan over high heat. Stir until sugar is dissolved. Refrigerate until chilled, about 1 hour.
2) Add lemon juice, superfine sugar, cranberry juice, and 1-1/2 quarts water to a serving container. Stir until sugar is dissolved. Refrigerate until ready to serve, up to 1 day.
3) To serve, add ice cubes to fill and garnish with lemon slices. Yield: 3 quarts.

I'm linking this to Beverly at How Sweet the Sound for her Pink Saturday Event.

Pistachio Chicken Salad with Goat Cheese Medallions - Foodie Friday

From the kitchen of One Perfect Bite...The only people who have been to the Pillsbury Bake-Off more often than Shirley DeSantis are members of the Pillsbury family. Amateur cooks who enter cooking contests call themselves contesters. Shirley is a bit of a legend among contesters. She has been to all of the major competitions, some of them multiple times. That's no easy feat and it's a tribute to her creativity and skill in the kitchen. I met Shirley several years ago and was immediately charmed by her easy manner and unique style. She has been my go-to person ever since. Shirley has three recipes that have made the winner's list at the Gold Kist Chicken competition. Today's lovely salad is one of them. Shirley has taken a handful of readily available ingredients and produced a different and delicious salad that is perfect for warm summer evenings. There are no tricks here. The chicken is refrigerated before cooking to set the crumb coat, so be forewarned that there is some wait time to be dealt with. The only other caution is to make sure you don't overcook the chicken. If you're hesitant to use pistachios replace them with toasted almonds. Here's Shirley's recipe.

Pistachio Chicken Salad with Goat Cheese Medallions...from the kitchen of One Perfect Bite, courtesy of Shirley DeSantis and Pilgrim's Pride Chicken

Ingredients:
4 boneless, skinless split chicken breasts
1/4 cup plus 2 tablespoons dry Italian-style breadcrumbs, divided
3/4 chopped pistachios, divided
Purchased Roasted Garlic or Creamy Italian salad dressing, divided
1/4 teaspoon coarsely ground black pepper
2 logs (3.5 ounces each) Chevre (goat cheese)
4 - 5 cups mixed salad greens or baby spinach

Directions:
1) Place chicken breasts between sheets of plastic wrap and pound lightly with meat mallet to even thickness. Line shallow baking pan with foil and lightly coat with cooking spray. Set aside.
2) Combine 1/4 cup breadcrumbs and 1/4 cup pistachios in shallow dish. Place 1/4 cup salad dressing in another shallow dish. Dip chicken breast in salad dressing to coat, drain off excess and then dredge in pistachio mixture. Repeat with remaining breasts. Place breasts in single layer on prepared baking pan. Refrigerate 15 to 20 minutes to set the breading.
3) To prepare goat cheese medallions, combine remaining 2 tablespoons breadcrumbs with remaining 1/2 cup pistachios and pepper in shallow dish. Place 1/4 cup salad dressing in another shallow dish. Cut each log of goat cheese into six equal slices for a total of 12. Dip cheese medallion in dressing and then dredge in pistachio mixture, turning to coat all sides. Repeat with all cheese medallions. Place in single layer on plate, cover with plastic wrap and freeze for 10 to 15 minutes. May be prepared ahead and refrigerated for at least one hour.
4) Preheat oven to 350 degrees F. Bake chicken 20 to 25 minutes or until temperature on meat thermometer reaches 160 degrees F or juices run clear when pierced with knife.
5) To make warm goat cheese medallions, preheat grill pan over medium high heat and spray with cooking spray. Add medallions, lower heat to medium-low and grill about 1-1/2 to 2 minutes per side. Outside of medallions should be crispy while inside remains soft and creamy. May be cooked in heavy skillet instead of grill pan.
6) To serve, toss salad greens with desired amount of remaining dressing. Divide among four plates. Top each salad with sliced chicken breast and garnish with three warm goat cheese medallions. Yield: 4 servings.

Here is the link to the Pilgrim's Pride Recipe website.

This recipe is being linked to Designs By Gollum - Foodie Friday

Grilled Pork Burgers Indochine

From the kitchen of One Perfect Bite...Ellie Mathews creates great recipes. She's won the Pillsbury Bake-Off and Build a Better Burger competitions, so her cooking credentials are well known. What you may not know is that Ellie is an established writer of fiction and memoir. I backed into my knowledge of her after reading "Ambassador to the Penguins" and "The Linden Tree," her first two books. Ellie then went on to write "The Ungarnished Truth: A Cooking Contest Memoir" which chronicled her experiences as winner of the Pillsbury Bake-Off. They are wonderful books that show the range of her writing skills as well as her honesty and the scope of her spirit. I hope you'll visit her website, Ellie Mathews. Ellie's recipes are easy to prepare, ever so slightly exotic and made with ingredients that you can pull from a grocer's shelves. This winning burger recipe is no exception. I grind the pork for these burgers myself. It's not necessary, but I prefer the texture of home-chopped pork to its commercially available equivalent. That also allows me to control the fat content of the meat. Star anise has a mild licorice flavor. If you can't find it, 1/2 teaspoon of regular anise seeds can be ground and used as a substitute. In keeping with the Asian origins of this recipe, the patties are formed into rectangles that will fit within French rolls. The patties and the sauce that's served with them take about 15 minutes to prepare. Here's Ellie's recipe.

Grilled Pork Burgers Indochine...from the kitchen of One Perfect Bite, courtesy of Ellie Mathews and Sutter Home Winery

Ingredients:
Dressing:
3/4 cup mayonnaise
1/4 cup finely chopped fresh Thai basil
1/4 cup finely chopped fresh cilantro leaves
2 green onions, finely chopped
2 tablespoons fresh lime juice
Patties:
1/4 cup Vietnamese fish sauce (nuoc nam)
4 teaspoons jaggery (palm sugar) or brown sugar
1 teaspoon sriracha or other Asian hot chile sauce
2 pounds freshly ground pork
1/4 cup chunky peanut butter
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
1/2 teaspoon ground star anise

Vegetable oil, for brushing the grill rack
6 French rolls, split
6 interior butter lettuce leaves

Directions:
1) Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
2) To make dressing, combine mayonnaise, basil, cilantro, green onions, and lime juice in a bowl. Cover and refrigerate.
3) To make patties, place fish sauce, jaggery, and chile sauce in a medium bowl and combine well. Add the pork, peanut butter, ginger, garlic, and star anise and blend loosely with a fork. Form into 6 equal rectangular patties to fit inside French rolls, making a slight depression in center of patties to compensate for a tendency to bulge during cooking.
4) Brush grill rack with oil. Grill patties with grill top closed for 4 minutes. Turn and grill until an instant-read thermometer inserted into center of patties registers 160 degrees F, about 4 minutes longer. During the last 2 minutes of grilling patties, place rolls, cut side down, on grill to toast.
5) To assemble burgers, spread roll bottoms with a thin layer of dressing, followed by a lettuce leaf. Add patties and top with generous dollops of the dressing. Add the roll tops. Yield: 6 burgers.

Recipe courtesy of Sutter Home Winery - Build A Better Burger 2005 and Ellie Mathews

Shrimp N' Noodle Bowls

Preparing greens for shrimp and noodles in an outdoor cooking school in Thailand.



From the kitchen of One Perfect Bite...Shrimp N' Noodles is one of those recipes you reach for when the clock's run out and stomachs are demanding to be feed. It's a prize winner, though on a much smaller scale than the other recipes we've looked at this week. The challenge from Taste of Home's, Healthy Cooking magazine, was to create a dish with a handful of ingredients and have it on the table in 30 minutes or less. We did it. It didn't change the world or make us wealthy beyond the dreams of avarice but I had bragging rights for a day or so. This is a dish that is assembled rather than made. If you decide to use precooked shrimp, the only "cooking" involves boiling water for noodles. This is a really simple dish, but I think you'll enjoy it. It received some very nice reviews. Here's the recipe.

Shrimp N' Noodle Bowls...from the kitchen of One Perfect Bite.

Ingredients:
8 ounces uncooked angel hair pasta (chuka soba noodles are an excellent substitute)
1 pound cooked small shrimp
1 bag broccoli coleslaw mix
6 green onions, thinly sliced
1/2 cup minced fresh cilantro
2/3 cup reduced-fat sesame ginger salad dressing

Directions:
1) Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl.
2) Add the shrimp, coleslaw mix, onions and cilantro. Drizzle with dressing; toss to coat. Cover and refrigerate until serving. Yield: 4 to 6 servings.


This recipe is being linked to Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

Pork Medallions with Ancho-Chili and Cherry Glaze

From the kitchen of One Perfect Bite...Anna Ginsberg develop this recipe. Her name will sound familiar to many of you. Anna is a champion's champion. In a single year she won the Pillsbury Bake-Off, Kraft Comida and the California Raisin contests. There were also a few other, smaller contests, tucked in, here and there, for balance. It was, as we say, a very good year. Anna's area of expertise is cookies and if you like to bake visit her at Cookie Madness. What's so remarkable is that her biggest wins have not come from the cookie jar. She's a very special gal who loves to share her knowledge and help others and boy can she cook. I think you'll like this recipe. It's fast and easy but there's a sophistication in the sweet hot flavors that make it great casual company fare. She tops pork tenderloin with a mixture of raisins, ancho chilies and cherry preserves that is just delicious. Here's Anna's recipe.

Pork Medallions with Ancho-Chili and Cherry Glaze...from the kitchen of One Perfect Bite, Anna Ginsberg and the California Raisin Marketing Board

Ingredients:
1/3 cup cherry preserves
2 tablespoons chopped fresh cilantro, divided
2 teaspoons ancho (pasilla) chile powder
1 teaspoon sugar
1/8 teaspoon cinnamon
2 tablespoons balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon cornstarch
1-1/2 pounds pork tenderloin
1/4 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons canola oil
1/3 cup sliced almonds
1/2 cup white wine* or white grape juice
1/2 cup California raisins

Directions:
1) In a jar or container with a tight-fitting lid, combine cherry preserves, 1 tablespoon cilantro, ancho chile powder, sugar, cinnamon, vinegar, lemon juice and cornstarch. Set aside.
2) Slice pork tenderloin crosswise into 1-inch thick slices. Place slices in heavy-duty reclosable plastic bag and pound with meat mallet or small pan until about 3/4-inch thick. Sprinkle with salt and pepper.
3) Heat oil over medium heat in large non-stick skillet. Add almonds and cook for 2 to 3 minutes or until lightly browned. Remove with a slotted spoon and set aside to cool. Leave remaining oil in pan and add pork medallions; cook for 2 minutes over medium heat, turning once. Pour in 1/4 cup wine and continue cooking for 6 minutes more, turning once, until pork is done.
4) Meanwhile, shake jar with cherry mixture and add to skillet. Stir in raisins and cook over medium heat until sauce thickens, about 1 minute. Add remaining wine and quickly glaze pork with sauce. Arrange immediately on serving platter; sprinkle with toasted almonds and remaining cilantro. Serve at once. Yield: 4 to 5 servings.

Cook's Note: Riesling is preferred white wine.

This recipe can also be found on the California Raisin Marketing Board site.

Bacon Wrapped Maple-Mustard Chicken Thighs

From the kitchen of One Perfect Bite...When a day begins with a sky this blue you can safely assume that Bob or I will be manning the grill, and, because this is winner's circle week at One Perfect Bite, what goes on the grill will be a prize winning recipe. Today's offering comes from one of the Gold Kist Chicken contests. Recipes from the Gold Kist competitions are now found on the Pilgrim's Pride Recipe database. It's the creation of Alex DeSantis who I had the pleasure of meeting at a competition in New York City several years ago. Alex and his wife Shirley are one of a handful of couples who regularly compete in recipe contest. Alex is the barbecue specialist of the duo and among his other honors are the bragging rights that come with being a finalist at the Build a Better Burger competition. That is no small accomplishment but a better measure of this man is his modesty. He just doesn't speak about his successes. If there are two nicer people on the contest circuit I have yet to meet them. In today's recipe Alex took a handful of readily available ingredients and came up with this delicious entry for boneless chicken thighs. This recipe is deigned for a gas grill, but it can be made in an oven as well. On occasions where we've been rained out, I've used my oven to bake the thighs at 500 degrees F. for about 20 minutes before flashing them under the broiler to crisp the bacon. While I use a thick sliced smoky bacon for the chicken feel free to use whatever type you wish as long as it's well flavored.

Bacon Wrapped Maple-Mustard Chicken Thighs...from the kitchen of One Perfect Bite courtesy of Alex DeSantis and Pilgrim's Pride Chicken

Ingredients:
8 boneless, skinless chicken thighs
Salt and freshly ground pepper to taste
1/2 cup pure maple syrup
2 tablespoons Dijon-style mustard
1 tablespoon plain yogurt
16 strips bacon

Directions:
1) Preheat grill according to manufacturer`s instructions for cooking by direct and indirect heat. If using charcoal grill, place coals on one side of grill, not covering entire charcoal bed. Thighs will be cooked over direct heat first and finally by indirect heat, opposite the heat source.
2) Rinse thighs, pat dry and season with salt and pepper to taste. Place maple syrup in shallow dish. Add mustard and yogurt and stir to combine. Dip thighs in syrup mixture, lightly roll up and wrap each with two strips of bacon to enclose. Secure with wooden toothpicks, if necessary. If bacon strips are long, one strip per thigh may be sufficient.
3) Lightly coat grill with oil or cooking spray. Place thighs on preheated grill 4 to 6-inches above direct heat and brown on both sides, about 5 minutes. Move thighs to indirect heat side of grill and continue to cook with lid closed, about 10 to 12 minutes. Watch closely to prevent burning. Test thighs for doneness. Temperature should reach 160 degrees F. on meat thermometer. Return to direct heat to crisp bacon, about 3 to 4 minutes. Remove and place on serving platter. Remove toothpicks and serve. Yield 4 to 6 servings.

I'm linking this to Smiling Sally for her Blue Monday event.

Ruby Tuesday - Is It Red Enough?

I'm linking this photo to Work of the Poet: Ruby Tuesday meme.

Mellow Yellow

There was lots of yellow produce in our green markets yesterday. I thought I'd share these photos with other contributors to the Mellow Yellow meme.

Chocolate Soup

From the kitchen of One Perfect Bite...If you are looking for something out of the ordinary to intrigue your guests try a dessert soup. This one's a cross between a thick, rich hot chocolate and pudding. It's a lovely way to end a special meal or surprise the book club. The recipe comes from Cuisine At Home and it has much to recommend it, not the least of which is ease of preparation. It can be topped with an optional fruit salsa or whipped cream. The "soup" can be made well ahead of serving time, but the "salsa" should be prepared just before serving to keep it fresh and crisp. Here's the recipe.

Chocolate Soup...from the kitchen of One Perfect Bite

Ingredients:
4 cups whole milk
1 can sweetened condensed milk (14 oz)
1 bag Ghirardelli bittersweet choc chips (11 1/2 oz)
1/4 cup Kahlua or other coffee-flavored liqueur, optional
1/2 tsp salt
2 teaspoons vanilla extract
1 teaspoon espresso powder, optional
.Optional Fruit Salsa
1/2 cup strawberries, diced
1/2 cup fresh pineapple, diced
1/2 cup kiwi, diced
1 teaspoon sugar
Whipped cream

Directions:
1) Combine whole milk, condensed milk, choc chips, liqueur, and salt in a saucepan.
2) Bring to a simmer over medium-low heat, whisking constantly. Reduce heat to low and cook, whisking ofter, until chocolate melts and mixture is smooth, 20-25 minutes (as the chocolate melts, it may look a little grainy but don't worry-it will smooth out, but whisk it often as it heats). Remove soup from heat.
3) Whisk vanilla and espresso powder together in a small bowl until dissolved; stir into the "soup."
4) If using salsa, toss strawberries, pineapple, kiwi and sugar together in a bowl
5) Serve soup warm and top with "salsa" and a dollop of whipped cream, if desired.

Cook's Note: You can make the "soup" ahead and reheat (over LOW heat) but make the "salsa " right before serving so it is fresh.

Recipe courtesy of Cuisine at Home - Splendid Soups and Spectacular Sides

Ice Cream Crunch Cake - Foodie Friday

From the kitchen of One Perfect Bite...I love recipes that draw children into the kitchen and involve them in food preparation. Supervision is, of course, necessary, but this dessert - an ice cream cake - can be made by a ten year old. The result is a cake worthy of a minor feast. Aspiring young chefs will need an apron or old clothes and you'll need lots of paper toweling and a smidgen of patience to pull this off. It's a messy but doable dessert. Their pride when the cake is unmolded is unmistakable. That alone would make it worthwhile, but the cake is actually good. Over the next two weeks I'll be working on the recreation of prize winning recipes. Some will be mine, some will belong to friends who've taught me grace in defeat. This recipe is an award winner from the Utica Old-Fashioned Ice Cream Festival. Wilma Griffin fashioned a cake that blends crisp rice cereal with chocolate and peanut butter to form a soft crunchy brittle that's worked into ice cream. You wouldn't want to serve this to the queen or your gourmet club, but it's great for any other occasion where family and friends gather to break bread together. There are no special ingredients here, but good ice cream and chocolate help this along. You'll want to make this at least 8 hours before serving. Once you've tried this you'll probably want to experiment with other flavors, but here is the basic recipe.

Ice Cream Crunch Cake ...from the kitchen of One Perfect Bite

Ingredients:
1 (12-oz.) package semisweet chocolate chips
2/3 cup smooth peanut butter
6 cups crispy rice cereal
1 gallon vanilla ice cream

Directions:
1) Melt chocolate chips and peanut butter in a large saucepan set over low heat. Stir in crispy rice cereal; mix well. Turn onto a baking sheet lined with waxed or parchment paper. Spread into an even layer. Let sit for 2 hours. Mixture will firm slightly but still be moist. Break into small pieces. Set aside 1-1/2 cups of mixture for topping.
2) Soften ice cream. Fold in all but reserved portion of cereal mixture. Spread into a 10-inch springform pan. Top with remaining cereal mixture. Freeze firm, about 4 to 6 hours. Remove sides of springform pan and transfer to refrigerator about 45 minutes before serving. Yield: 12 servings.

This recipe is being linked to:

Designs By Gollum - Foodie Friday

Ice Cream Social held at Kitchen Bouquet

Recipe Girl - Ice Cream Sandwiches

Green Beans with Sesame-Miso Sauce

From the kitchen of One Perfect Bite...Farmers, gardeners and CSA shareholders know that when a crop comes in there's no stopping it. That's fine when it's something the family loves, but more difficult when it's a hard sell vegetable. My crew doesn't hate green beans but they don't appear on any of their last meal requests either. To not serve them isn't an option and I've learned the problem can be partially solved by varying the way they are cooked and presented. Green beans are rarely cooked to crisp tender perfection. Overcoming the tendency to over or under cook them nearly solves the problem, but it's also necessary to vary the way in which they're served if you want to prevent palate fatigue. It's possible to sauce beans in a healthy fashion that appeals to the eyes as well as a tired palate. The recipe for green beans with sesame-miso sauce comes from Hiorhiko Awano who is the chef at Kirakutei Restaurant in Paris, France. It costs pennies to serve and it's very easy to make. I love to serve this dish for buffets, potlucks and picnics. It holds up well and contains no mayonnaise, so it can sit without causing harm to it or you. Here's the recipe.

Green Beans with Sesame-Miso Sauce...from the kitchen of One Perfect Bite

Ingredients:
1 pound green beans, cut into bite-sized pieces
1/3 cup rice wine vinegar
1/4 cup white miso
2 tablespoons ponzu sauce (see cook;s notes)
2 teaspoons grated ginger
1 tablespoon granulated sugar
2 tablespoons toasted sesame seeds + seeds to garnish
1 teaspoon dark Asian sesame oil
3 tablespoons mirin or cooking sake

Directions:
1) Bring a large pot of salted water to a boil. Add beans and cook for 5 to 7 minutes, or until beans are crisp but tender. Transfer to a bowl of ice water to stop cooking and set color. Drain when cooled.
2) Place rice vinegar, miso, ponzu sauce, ginger, sugar, sesame seeds, sesame oil and mirin in the jar of an electric blender; process until smooth.
3) Transfer beans to a mixing bowl. Drizzle with sauce; toss gently and taste for seasoning. Drain again. Mound beans in a bowl or on a platter. Sprinkle with sesame seeds and serve at room temperature. Yield: 4 servings.

Recipe adapted from The Ethnic Paris Cookbook.

Cook's Notes: Ponzu sauce is usually available in the Asian food section of large grocery stores. If you cannot find it, use 1 tablespoons soy sauce and 1 tablespoon lemon juice as an emergency replacement.

Banh Mi

From the kitchen of One Perfect Bite...The first of today's pictures comes from South Vietnam. It was taken in February when temperatures were hovering around 100 degrees. This young woman has something she values more than comfort. Skin tone is a measure of a woman's beauty and social standing in her culture. While her outfit is unusually colorful, layers of protective clothing are worn by some younger women who believe they must have fair skin if they are to marry well. She was a lovely young girl and I'm grateful she allowed me to take her picture. I had just come from a fascinating tour of a bakery down the street from where she is standing. The bread throughout Southeast Asia is truly extraordinary. The French taught them how to bake, but they've improvised and worked on the old recipes and now make bakery products that rival those of their teachers. Vietnamese sandwich rolls are made with a mixture of white and rice flour that produces a crust that crackles on first bite but then yields to a soft interior. A perfect vehicle for holding the ying-yang flavors associated with a Vietnamese baguette. Unfortunately, I live in a community where the rolls for banh mi are unavailable. I've tried to make them, but without success. So, we make do with small French rolls when they are available. The recipe for my sandwiches comes from Thieng Heng, a hole-in-the-wall operated by Vietnamese expats in Paris, France. I came across the recipe in the sale bin of an airport book store. It comes from a treasure of a book called The Ethnic Paris Cookbook. There are several quick steps to the recipe. The first step in making a perfect banh mi is the preparation of a caramel sauce that's used to marinate and glaze a grilled pork tenderloin. While the pork cooks, the topping, a light vegetable pickle made from finely shredded carrots, cucumbers and onions, is assembled and set aside. Finally, the components are layered on a lightly toasted roll and served. There are many recipes for banh mi. I hope you'll visit Wandering Chopsticks and Blazing Hot Wok to take a look at two very authentic versions of the sandwich. Here's my recipe.

Banh Mi...from the kitchen of One Perfect Bite

Ingredients:
. Caramel Glaze
1/4 cup sugar
1/2 cup water
2 tablespoons fish sauce (nuoc mam)
2 tablespoons soy sauce
2 shallots, chopped
1 clove garlic, chopped
1 (1-inch) piece fresh ginger, peeled and coarsely chopped
2 tablespoons vegetable oil
. Pork
2 (3/4-pound each) pork tenderloins, silver skin removed
. Vegetable Pickle
1/2 cup sugar
1/2 cup white wine vinegar
1/4 teaspoon salt
1 seedless cucumber, peeled and cut into fine julienne strips
1 large carrot, peeled and cut into fine julienne strips
1 small red onion, very thinly chopped
. Assembly
4 (6-inches long) baguettes, cut lengthwise
Mayonnaise
12 fresh cilantro sprigs
2 jalapeno peppers, finely sliced
Soy sauce or Maggi

Directions:
1) Place sugar and water in a small heavy saucepan; stir to combine. Bring to a boil over medium heat and cook until mixture turns dark brown, but not burnt, about 10 to 12 minutes. Prepare a cup of hot water and place within arms reach of stove. When caramel is ready, remove pan from heat. Hold it away you to avoid being burned by splatter. Add 1/4 cup water to cool caramel and stop further cooking. Once it's stopped sputtering, add fish sauce and soy sauce; swirl pan to combine. Set aside to cool.
2) Place shallots, garlic and ginger in a blender. Add vegetable oil and caramel mixture. Blend to a paste. Place tenderloins in a pan and brush all surfaces with caramel paste. Cover with plastic wrap and let sit at room temperature for 30 minutes.
3) Meanwhile, combine sugar, vinegar and salt in a large bowl; stir until sugar dissolves. Add cucumbers, carrots and onion and marinate at room temperature for 30 minutes. Drain.
4) Preheat broiler or gas grill. Place tenderloins on a broiler pan or grill and cook until pork is done, about 10 minutes per side. Transfer to a plate and tent with foil. Let rest for 10 minutes. Cut in thin (1/8-inch) slices.
5) Toast buns. Spread with mayonnaise, top with meat. Garnish sandwiches with pickled vegetables, cilantro sprigs, peppers. Sprinkle with soy sauce or Maggi. Press down on top of sandwiches to compact and serve. Yield: 4 to 5 sandwiches.

This recipe is being linked to Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

Shrimp Toasts

From the kitchen of One Perfect Bite...Years ago these were served as hors d'oeuvres. I've never thought that anything deep fried tastes like much unless it's served really hot, so I never bothered with them. When we were in China these were served with soups and I had to rethink the position I'd taken. When properly made and served quickly these are delicious. If you're looking for something a little different to serve for lunch you might want to give these a try. A food processor makes their assembly quick work.

Shrimp Toasts...from the kitchen of One Perfect Bite

Ingredients:
1/2 pound shrimp in shells, peeled and deveined
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon Asian sesame oil
1 tablespoon rice wine or medium-dry Sherry
1 large egg white
1/4 cup coarsely chopped water chestnuts
2 tablespoons chopped fresh cilantro
2 scallions (white and pale green parts only), thinly sliced
6 cups vegetable oil for frying
12 very thin slices firm white sandwich bread, crusts discarded
1/4 cup sesame seeds

Directions:
1) Place shrimp, ginger, sesame oil, rice wine, and egg white in a food processor and pulse until a coarse purée forms; transfer to a bowl. Stir in waterchestnuts, cilantro, scallions, and salt and pepper to taste.
2) Heat 2 inches vegetable oil in a 3-quart saucepan over moderately high heat until it registers 375 degrees F. on deep-fat thermometer.
3) While oil heats, divide shrimp spread among bread slices (about 2 tablespoons per slice) and spread evenly to edges. Sprinkle with sesame seeds, then gently press seeds into shrimp spread to make them stick.
4) Fry 2 bread slices, shrimp sides down, until shrimp is browned, about 1 minute. Turn over and fry until undersides are golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining slices in same manner. Cut each toast diagonally into 2 triangles and serve immediately. Yield: 6 servings.

Recipe adapted from the Gourmet Cookbook courtesy of Ming Tsai.

Unexpected Blessings - Ruby Tuesday

I didn't intended to make jam or watch Little Miss Firecracker have her "make-up" done, but my life of unexpected blessings meanders like a stream on the forest floor. Do you remember the dreaded "What I Did This Summer" essay that began each school year? Today I'll tackle "What I Did on the 4th of July." There is equivalency here, but I'll make it wordless. You get the picture.

I'm sending these photos to the Work of the Poet: Ruby Tuesday meme.

Blue Cheese Gougeres - Blue Monday

From the kitchen of One Perfect Bite...This is another weapon in my arsenal of inexpensive recipes to tame the appetites of ravenous guests. It's the savory version of a petite cream puff and is made from the same dough - a choux paste. Savory gougeres are typically flavored with cheese or herbs. Though I like to use a finely crumbled blue cheese and boost its flavor with minuscule quantities of cayenne pepper, any cheese can be used. These are really simple to make. They'll take about 15 minutes of your time to assemble. They can be made well in advance of serving, frozen and then reheated if that better suits your game plan. I do like to serve these warm. Here's my version of savory gougeres.

Blue Cheese Gougeres...from the kitchen of One Perfect Bite

Ingredients:
1 cup water of low-sodium chicken broth
1/2 cup (1stick) unsalted butter
1-1/2 teaspoons freshly ground black pepper
1 pinch cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/2 teaspoon salt
1-1/3 cups all-purpose flour
6 large eggs, room temperature
1 cup finely crumbled blue cheese

Directions:
1) Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
2) Combine water, butter,pepper, cayenne, garlic poweder, onion powder and salt in a medium saucepan. Bring to a boil. Add flour; mix until dough forms large clumps and films bottom of pan. Remove from heat. Let sit for 5 minutes.
3) Whisk eggs in a medium bowl. Set aside 2 tablespoons of beaten eggs. Add remainder, in thirds, to flour mixture beating just to incorporate after each addition. Work in crumbled blue cheese.
4) Drop dough by tablespoons onto prepared baking sheet about i-inch apart. Brush tops with reserved egg, flattening and peaks as you go.
5 ) Bake for 10 minutes. Reduce heat to 375 degrees F. and continue to bake for 20 minutes longer. Pierce each puff with a knife to allow steam to escape. If not to be used immediately, cool completely and store in an airtight container or freeze. Yield: 24 gougeres.

I'm send this to Smiling Sally for her Blue Monday event.

Cajun Corn Maque Choux - Mellow Yellow Monday

From the kitchen of One Perfect Bite...It's not the prettiest yellow in the garden but it is arguably the tastiest. I first had corn maque choux years ago and have been a fan of it ever since. Back then the vegetables were softened in bacon drippings and the corn simmered in a bath of heavy cream. Today's recipe is a healthier version of that dish and nearly as good. While the recipe is delicious made with fresh corn, I use frozen shoepeg corn to simplify things. The tender kernels are small and white and have a remarkably sweet flavor. I'm told that in the south it's also called country gentleman corn. It is wonderful in Cajun corn maque choux. The dish comes from southern Louisiana and it's thought to be fusion of French and native American cooking. I like to serve this with plain broiled chicken or grilled steak. Take a peak at the recipe. I think you'll enjoy this.

Cajun Corn Maque Choux...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons vegetable oil
1 cup chopped yellow onions
1 cup chopped red or green bell peppers
4 cups frozen corn, thawed
1 cup diced canned tomatoes, drained
1/4 teaspoon red pepper flakes
1 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup milk
6 strips crisp cooked bacon, crumbled
Hot sauce (optional)

Directions:
1) Heat oil in a large skillet over medium heat. Add onions and peppers; cook until onion is translucent, about 6 minutes.
2) Add corn, tomatoes, pepper flakes, salt and pepper and toss to combine. Add milk and cook until corn is soft, about 10 minutes. Stir in bacon. Transfer to a serving bowl. Pass hot sauce at table. Yield: 6 servings.

This post is linked to Mellow Yellow Monday.

It is also be linked to Tempt My Tummy Tuesday and Tasty Tuesdays.

Orange Yogurt Cake

From the kitchen of One Perfect Bite...Regular visitors to One Perfect Bite know that I love European, barely sweet desserts. This cake fits that mold. It's extremely easy to make and remarkable in that it has a buttery taste despite the fact it contains no butter. It's high and moist, a bit lighter that most yogurt cakes and is a perfect base for berries and a dollop of cream. I've used orange zest to flavor the cake but lemon or cocoa could also have been used. I baked mine in an 8-inch cheese cake pan with fixed sides because I like the height it gives the cake. A 9-inch cake pan with high sides or a chiffon cake pan can also be used. Make sure the center of the cake is done before you remove it from the oven. The first time I made the cake I didn't follow my own directions and the undercooked center forced me to create an unintended tube cake. Here's the recipe.

Orange Yogurt Cake...from the kitchen of One Perfect Bite

Ingredients:
2 large eggs, room temperature
1 cup granulated sugar
Finely grated zest of 1 orange
2 tablespoons strained orange juice
2-1/4 cups all-purpose flour
1/4 teaspoon salt
3 teaspoons baking powder
1 cup vanilla flavored Greek yogurt (see cook's note below)
1/2 cup vegetable oil
Confectioners' sugar (optional)

Directions:
1) Preheat oven to 350 degrees F. Grease an 8-inch cheesecake pan with fixed sides. Line bottom of pan with parchment paper; grease. Dust pan with flour. Set aside.
2) In bowl of an electric stand mixer, beat eggs and sugar until thick and creamy, about 4 minutes. Add orange zest and juice and beat until well combined, about 1 minute longer.
3) Sift flour, salt and baking powser together into another bowl. Fold into batter.
4) Add yogurt to batter and stir to mix. Add oil and stir to combine.
5) Pour batter into prepared cake pan. Bake in lower third of oven until golden brown and a cake tester inserted into center of cake comes out clean, about 55 to 60 minutes. Cool in pan for 10 minutes. Remove cake from pan and continue to cool on a rack. Transfer to a cake plate and dust with Confectioners' sugar if using. Yield: 8 servings.

Cook's note: Plain yogurt, strained to remove excess liquid, flavored with a teaspoon of vanilla extract can be used as a substitute for Greek yogurt. If you use a 9-inch pan reduce cooking time by about 10 minutes.

Salmon with Cilantro and Lime - Foodie Friday and Pink Saturday

From the kitchen of One Perfect Bite...There's lots to learn about salmon and with a confidence held only by perfect fools, I've decided to summarize it for you in one short paragraph. Salmon, wild or farmed, ranges in hue from white or silver to pink and red. Pacific salmon are classed by size and in descending order you'll find the Chinook, Sockeye, Coho, Humpy and Chum. Those from Atlantic waters are actually Steelheads and are related to rainbow trout, so for our purposes they don't count. Salmon, however classified, will live from 2 to 8 years and return to the waters in which they hatched to spawn and die. Fisherman toss about numbers when speaking of salmon. They'll talk about a 1-2 or 2-3, and leave you to scratch your head or yawn. Here's the translation. They're talking about a biological pattern where time is spent in both fresh and salt water; the first number represents time in fresh water, the second time in the ocean. Should I buy wild or farmed salmon? Let conscience be your guide. Check with FishOnline - Fish to Eat , a database maintained by the Marine Leadership Council to see if environmentally responsible practices are used to catch the fish you want to eat. According to the group their is no problem with Pacific salmon. My favorite in the group is the Sockeye salmon - it's a 2-3. It retains its beautiful color when cooked and has oils that I think make it tastier than its counterparts. I think farm raised salmon has a mushy texture, so I'll buy wild as long as it's responsibly fished and certified. This recipe is really simple but it produces a really wonderful fish with subtle Southwestern overtones. Resist the temptation to overcook it. The fillets are broiled, so 7 to 8 minutes is perfect for a fillet that's one inch thick. I serve this with watermelon salsa and arroz verde. The meal bursts with color and flavor and it's good for you. The salmon is a five ingredient wonder that you can have on the table in 30 minutes. Here's the recipe.

Broiled Salmon with Lime and Cilantro...from the kitchen of One Perfect Bite

Ingredients:
4 (6 to 8-oz.) Sockeye salmon fillets
1/2 cup cilantro, finely chopped
1 tablespoon olive oil
1 teaspoon finely chopped garlic
1/2 teaspoon salt
2 tablespoons fresh lime juice

Directions:
1) Combine cilantro, oil, garlic and salt. Set 2 tablespoons aside.
2) Pour remainder over fish in bowl. Let stand, covered, 10 minutes.
3) Meanwhile, preheat broiler. Spray broiler rack with nonstick cooking spray. Place salmon on rack. Brush with 1 tablespoon of marinade. Then broil 4 inches from heat for 7 to 8 minutes, or until fish flakes when pierced with a fork. Brush with remaining tablespoon marinade. Transfer to a serving platter. Yield: 4 servings.

I'm sending this recipe to Michael at Designs By Gollum for Foodie Friday, the event she sponsors.

I'm also sending it to Beverly at How Sweet the Sound for her Pink Saturday Event.

Watermelon, Black Bean and Corn Salsa - Tasty Tuesday

From the kitchen of One Perfect Bite...I love the colors and flavors of Southwestern cooking and this salsa is one of my favorite dishes. If you think of a meal as a play, this salsa would be act one; it sets the scene for a gorgeous entree and together the two will garner curtain calls. The salsa is unusual because it blends watermelon with standard ingredients and takes what is ordinary to another level. This takes minutes to prepare. It's especially good with barbecue and alfresco meals. The salsa can be made well before it's needed, but I recommend adding the watermelon just before serving. I like to serve it over crisp shredded lettuce and I'm not adverse to passing a bowl of chips around the table. I hope you'll try this one. I think you'll really like it.

Watermelon, Black Bean and Corn Salsa...from the kitchen of One Perfect Bite

Ingredients:
1-1/4 cups frozen corn, thawed
1 (14.5-oz.) can black beans, rinsed and drained
1 small red onion, chopped
1 jalapeno peppers, seeded and chopped
1 clove garlic, minced
2 tablespoons chopped fresh cilantro
1-1/2 teaspoons ground cumin
1 teaspoons mild chili powder
Juice from 1 fresh lime
2 tablespoons olive oil
Salt to taste
2 cups chopped seedless watermelon

Directions:
1) Place all ingredients except watermelon in a medium bowl. Gently mix to combine. Chill.
2) Just before serving fold in watermelon. Transfer to a bowl or serving dish. Yield: 6 to 8 servings.

Recipe courtesy of the National Watermelon Board

I'm sending this on to Jen at Balancing Beauty and Bedlam for Tasty Tuesday.