Grilled Sirloin Tip Roast

• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp crushed peppercorns 
• ½ tsp dried oregano 
• 3 - 5 lb Sirloin Tip Roast

In small bowl, combine mustard, lemon juice, peppercorns and oregano. Rub over all surfaces of roast and let stand at room temperature for 1 hour or longer in refrigerator. Cook covered over medium-hot coals or at medium setting on electric or gas barbecue. Allow 20 min/lb (45 min/kg) for rare or 25 min/lb (55 min/kg) for medium.

Source: Ranchers.net (ie. random google search hit)

Rachel's Thoughts: I added a tsp of salt to the mixture and some extra Dijon.  This rub is nice because it is not overpowering.

Hush Puppies

Serves 6 to 8

• 2 cups cornmeal
• 2 tablespoons all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 1/2 cup grated onion
• 1/4 cup sliced green onion
• 1 large egg yolk
• 1 cup buttermilk
• 6 large egg whites
• Canola oil, for frying

Directions

1. In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, and salt. Stir in onions. Combine egg yolk and buttermilk; stir into cornmeal mixture until combined.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat egg whites until stiff. Gently fold into cornmeal mixture.
3. Fill a large deep skillet with 2 to 3 inches oil. Heat oil until it reaches 375 degrees on a deep-fry thermometer. Working in batches, drop batter, 1 teaspoon at a time, into the oil and cook, turning once, until the hush puppies rise to the surface and are golden brown, 2 to 3 minutes. Transfer to a paper-towel-lined plate. Serve immediately. 

Curried Shrimp

• 2 tablespoons olive oil
• 1 large onion, thinly sliced (about 3 cups)
• 1 jalapeno chile, finely chopped
• Salt
• 2 tablespoons tomato paste
• 2 teaspoons curry powder
• 1/2 teaspoon ground ginger
• 4 plum tomatoes (about 1/2 pound), quartered lengthwise and cut into large chunks
• 1 pound medium shrimp, peeled and deveined
• 1/4 cup sour cream
• 1 tablespoon fresh lime juice

 

Directions

1. Heat oil in a large skillet over medium heat. Add onion, jalapeno, and 3/4 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, 3 to 5 minutes. Add tomato paste, curry powder, and ginger. Cook, stirring to break up paste, until mixture is smooth and fragrant, about 1 minute.
2. Add tomatoes to skillet. Cook, stirring, until they begin to release their juices, about 1 minute. Add 1 1/2 cups water; simmer until tomatoes have slightly broken down, 3 to 5 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Remove from heat.
3. Add sour cream and lime juice to skillet; stir to combine. Serve hot.  

  

Source: Martha Stewart 

Rachel's Thoughts: 

•  1 Tbsp of freshly grated ginger instead of ground
• 2 Extra tomatoes
• Whole lime worth of juice

Coconut and Beef Curry with Noodles

• course salt and ground pepper
• 8 oz vermicelli (rice noodles)
• 2 tbsp vegetable oil
• 1 lb beef sirloin, cut into 2in thin strips
• 1 red onion, halved and thinly sliced
• 2 red bell peppers, thinly sliced lengthwise
• 1/4 cup water
• 1 tbsp Thai red curry paste
• 1 can coconut milk
• 1 cup packed fresh basil leaves
• 1 tbsp fresh lemon juice

1. Bring a large pot of salted water to a boil; add a generous amount of salt. Cook noodles until tender according to instructions.

2. In a large skillet, heat 2 tbsp oil over medium-high heat. Season beef with salt and pepper and add to skillet. Cook without stirring until browned on one side. Transfer to a plate and set aside.

3. Add onion, bell peppers and 1/4 water to skillet; season with salt and pepper. Cook until veggies are crisp-tender, 3-4 minutes.  Add curry paste; cook, stirrung and scraping bottom of skillet until fragrant, about 1 minute.

4. Return beef and any accumulated juices to skillet and add coconut milk. Simmer until sauce thickens, 4-5 minutes. Remove from heat. Stir in basil and lemon juice, season with salt and pepper.  serve beef mixture over noodles.

Source: Martha Stewart Everyday Food

Rachel's Thoughts: We forgot to take a picture as we devoured it.  Definitely will take again in the near future (and take a picture).   Not too spicy for my wimpy taste buds!

Nana's Pastry

• 5 cups of flour
• ½ tsp salt
• 1 lb Crisco
• 1 egg
• 1 tbsp vinegar 

Mix the salt and the flour thoroughly.  Cut up crico and add to flour, mix it with a knife until crumbly.   Mix together 1 beaten egg, 1 tbsp of vinegar and cold water to equal 1 cup in total.  Toss the liquid into the flour mixture with a fork.  Divide into 5 ball equal sized balls.  Each on makes one pie crust.  Can be frozen in individual small ziplock bags.

Rachel's Lessons Learned: Overworking/over mixing pastry is bad news, so is forgetting to add the salt :)

 

BBQ'd Pork Chops

• 1/3 cup light brown sugar
• 3 Tbsp of cider vinegar
• 2 tsp. mustard
• 1/2 tsp. Worcestershire sauce
• 4 pork chops

Marinate at least two house. Baste while on BBQ.

Source: Aunt Nancy

Potato Boats

Filling

• 4 Large Potatoes
• 1 cup of chedder cheese
• ¼ cup mayo
• ¼ c milk
• 1 egg
• ½ tsp salt
• Dash pepper

Topping

• ½ cup grated cheddar cheese
• ¼ cup green onions (or chives)
• 4 slices of crumbled crispy fried bacon

When potatoes are cold scrape out the inside leaving the skin intact.  Combine with cheddar cheese (1c), mayo, milk, egg, salt and pepper and beat until fluffy.  Fill the potato skins with the mixture and cover with topping ingredients.  Bake at 350°F for 15 minutes.


Rachel's Thoughts: A childhood and adulthood favorite!  Great to make the day before and just toss in the oven before dinner.

Coconut Cream Pie

This pie is to die for...one of the best coconut cream pies I have tried. It would also be amazing with bananas layered on the crust before you pour the cream on, to make it a "Toasted Coconut Banana Cream Pie" (my Dad's favourite). I substituted the gingersnap crust for a regular graham cookie crust. Enjoy! -Jenalle

(Courtesy of "Sugar" with Anna Olson)

Gingersnap Crust

• 3/4 cup + 1/3 cup unsalted butter or vegetable shortening at room temperature
• 1 cup golden brown sugar, packed
• 1/4 cup fancy molasses
• 1 large egg
• 2 1/4 cups all purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• sugar, for coating

Coconut Filling

• 2/3 cup sugar
• 2 1/2 tablespoons cornstarch
• 1 teaspoon salt
• 2 1/4 cups coconut milk
• 2 whole large eggs
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 1 cup unsweetened coconut, lightly toasted

Cream Topping

• 1 1/2 cups whipping cream
• 1/4 cup sugar
• 1 tablespoon skim milk powder
• 1/2 cup unsweetened coconut, lightly toasted

Directions

To Assemble

1. For gingersnaps, preheat oven to 350 °F. Cream butter and sugar together until smooth. Stir in fancy molasses and beat in egg. In a separate bowl, combine flour, baking soda, salt and spices. Add to butter mixture and stir just until blended. Shape spoonfuls of dough into balls and roll in sugar. Place 2 inches apart on a greased or parchment-lined baking sheet and press flat with the palm of your hand. Bake for 10 to 12 minutes, until edges are lightly browned and remove from baking sheet to cool.
2. For crust, grind cooled cookies finely and measure out 2 ¼ cups of crumbs. Melt remaining 1/3 cup butter and stir into crumbs. Press into a 9-inch pie pan (or 2 6-inch springform pans) and chill until ready to fill.
3. For filling, stir sugar, cornstarch and salt together in a heavy-bottomed saucepot. Whisk in coconut milk, whole eggs and egg yolks. Heat custard on low heat, whisking constantly for 5 minutes. Increase heat to medium and continue whisking until custard thickens and becomes glossy, about 5 more minutes. Remove from heat and strain. Stir in vanilla, butter and coconut and stir until butter has melted. Pour immediately into chilled pie shell, let cool on the counter for 15 minutes, then chill completely before topping with cream, at least 4 hours.
4. For cream topping, whip cream to a medium peak, and whisk in sugar and skim milk powder (the skim milk powder stabilizes the cream). Top coconut custard with whipped cream, and sprinkle remaining toasted coconut on top as garnish.

Pumpkin Cookies with Brown Butter Icing

  Makes about 6 dozen

FOR THE COOKIES

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoons coarse salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/4 teaspoons ground ginger
• 3/4 teaspoon ground nutmeg
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 2 1/4 cups packed light-brown sugar
• 2 large eggs
• 1 1/2 cups canned solid-pack pumpkin (14 ounces)
• 3/4 cup evaporated milk
• 1 teaspoon pure vanilla extract

FOR THE ICING

• 4 cups confectioners' sugar, sifted
• 10 tablespoons (1 1/4 sticks) unsalted butter
• 1/4 cup plus 1 tablespoon evaporated milk,
• 2 teaspoons pure vanilla extract

Cookies:

Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.

Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.

Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.

Brown Butter Icing:

Put confectioners' sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.

 Source: Martha Stewart 's Cookies

Rachel's Thoughts: These cookies are amazingly soft and puffy (almost like cake in cookie shape).  Make sure cookies are completely cool before icing, and serve immediately after icing.  Potentially my all time favorite cookie!

 

Coconut Shrimp Soup

Serves 4

• 1 tablespoon vegetable oil
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1/4 to 1/2 teaspoon red-pepper flakes
• 1 pound (6 to 8 medium) carrots, peeled, halved lengthwise, and thinly sliced*
• 1 can (13.5 ounces) coconut milk
• 1 tablespoon cornstarch
• 4 ounces angel-hair pasta**
• 1 1/2 pounds large shrimp, peeled, deveined, and tails removed
• 1/4 cup freshly squeezed lime juice
• Coarse salt
• 4 scallions, thinly sliced

1. Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.
2. Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.
3. Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.

Source: Martha Stewart: Everyday Food

Rachel’s Thoughts:  

* Use less carrots!  We found this was far too much

** Delicious with rice noodles or vermicelli (cooked as per package)