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Another inspiration from my weekend of country music at Farmborough was the Hill Country food –  can you buy Keppra over the counter in australia

How can you resist food where the catchphrase is “Music to your mouth”. They served up their house made hot link with shiner ( beer from Texas) mustard, indeed, music to my mouth!! I had to make some shiner beer mustard, below is my version so you can serve it up at your next barbecue!

From by the bay, wishing you shiner food memories!

Maryann

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Homemade Beer Mustard

Ingredients

1 1/2 ounces yellow mustard seeds

1 1/2 ounces black mustard seeds

4 ounces beer or lager ( such as Shiner Bock)

1/2 cup apple cider vinegar

1 tablespoon dried yellow mustard

2 teaspoons fine sea salt

1/4 teaspoon red chili flakes

2 tablespoons honey

1/4 cup chopped white onion

Directions

Mix the mustard seeds and beer together in bowl, cover and set aside overnight. (The mustard seeds will soften and soak up most of the beer. Stir in the remaining ingredients, then blend in a food processor until nearly smooth (you may need to do this is batches). Spoon the mustard into clean jars; tap gently to remove all the air bubbles. Store in refrigerator up to 1 month.

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Last weekend was the first country music festival in New York City!  I’m a big fan of country music and there were many great musicians who made it to the big apple to partake in the festivities held on Randall’s Island – from up and coming artists such as the fantastic Striking Matches and Dallas Smith to big name artists such as Dierks Bentley, Brad Paisley and Luke Bryan. Three days of great music and some really good food. One of the things that I tried at the festival was corn in a cup. What a yummy treat. Corn in a cup is a traditional Mexican street food, which is made with Queso Fresco crumbled cheese. The version I tasted at the festival used parmesan cheese which was delicious and cheese I always have on hand in my home. I made these little cups in advance and heated in the microwave for 1 minute before serving. I’m planning on serving corn in the cup this holiday weekend!

From by the bay wishing you creamy corn food memories!

Maryann

 

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Corn in a Cup

Serves 4

Ingredients

4 ears sweet corn, husked and silks removed
8 teaspoons Mexican sour cream
4 tablespoons unsalted butter, softened
8 teaspoons grated parmesan cheese
Fine sea salt and fresh ground pepper to taste
optional: chopped chives to garnish

Directions

Using a knife remove all the kernels from the husk and place in a bowl.  Bring a medium saucepan of salted water to a boil. Add the corn kernels and cook for 2 to 3 minutes. Strain corn. In a bowl add the butter and top with the strained hot corn. Mix until butter is melted, salt and pepper to taste. Take for glass cups fill each half way with corn, add 1 teaspoon of sour cream and 1 teaspoon grated parmesan cheese. Top with corn and add another teaspoon each of sour cream and parmesan cheese. Garnish with chopped chives. Serve immediately or don’t add chives cover with plastic wrap and place in refrigerator until ready to serve. Microwave for 1 minute , garnish with chives and serve.

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Bring and party or barbecue to life with this easy hummus recipe, with just enough heat from the fresh jalapeno pepper. The fresh bright taste of these ingredients definitely say summer! Hummus is so easy to make just a few ingredients in a food processor . The taste is so much better than store brought! Serve with home pita bread and it’s a light summer meal!

From by the bay, wishing you Middle Eastern food memories!

Maryann

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Jalapeno Hummus
15.5 ounces Chick Peas / Garbanzos , drained and rinsed
6 tablespoons olive oil
1 teaspoon chopped jalapeno
2 tablespoons lemon juice
1 clove garlic, chopped
1 teaspoon sea salt
1/4 teaspoon pepper
Place all ingredients into a food processor and process until smooth. Serve cold or room temperature with pita chips or homemade pita ( recipe below)

Home made Pita Bread

Adapted from mygreekdish.com as posted by can you buy Keppra over the counter

 

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  • 17 1/2 ounces  all-purpose flour
  • 1 teaspoon dry yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 1 1/2 glass of lukewarm water (40C)

 

Instructions

  1. To prepare this pitta bread recipe start by sieving the flour into your mixer’s bowl. Add the yeast, sugar and salt and blend with a spoon.
  2. Add a little bit of water and start mixing, using the dough hook. Pour in the water a little bit at a time, at a steady stream, whilst mixing. Wait each time for the water to be absorbed and continue adding some more.
  3. Depending on the flour, the dough may or may need a little bit less water than this pita bread recipe calls for. After mixing for a while, the dough for your pita bread should become an elastic ball. If the dough is still crumbled, you should add some more water. If it becomes too sticky, this means that you added more water than needed. In that case, add 1 tsp of flour and continue mixing.
  4. When done, cover the dough with plastic wrap and let it sit in a warm place, for at least 1 hour, until it doubles its size. This is an important step for this pita bread recipe, so that the pita bread becomes fluffy and soft.
  5. Take the dough out of the bowl and knead a little bit with your hands. Split in 6 evenly sized portions.
  6. To form the pita bread, you can either use a rolling pin, or stretch it with your hands for a more rustic look (and my preference actually ), about 1/4 inch thick.
  7. Heat an outdoor grill.  Put the stretched dough on the grill and close the cover. Let bake a minute or two and flip the bread. Grill another minute and remove. If you don’t want to use the grill – heat a non-sticking frying pan to medium-high heat (with no grease) and fry each pita bread for about 3-4 minutes on each side, until slightly colored and still soft. To give more color, push the pita bread with a wooden spoon on the pan. Remove the serve.

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I’m getting ready for the summer and grilling season, which has me in the kitchen testing new light side dishes. Here is a delicious new take on a favorite classic, coleslaw. My slaw adds some shredded kale, the dressing is light and bright using fresh lime juice along with fresh jalapeno and olive oil. Using the food processor ensures that the jalapeno flavor is subtle and it doesn’t add much heat but lots of flavor. You’ll love to add this dish to your summer meals.

From by the bay , wishing you bright summer food memories!

Maryann

 

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Jalapeno Kale Coleslaw

Serves 6

Ingredients for salad

1 head of green cabbage , finely shredded

1 cup of kale, remove ribs and finely shredded

1/2 cup red onion finely sliced

Ingredients for dressing

1/2 cup olive oil

juice of 4 limes

1 teaspoon fine sea salt

1/2 teaspoon freshly ground pepper

1 small jalapeno seeded and chopped

Directions

To make dressing combine all the ingredients in a food processor and first pulse and then mix until emulsified. Pour dressing over salad and mix well. Serve cold or at room temperature.

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A classic Greek salad combination is watermelon with feta., it’s one of those perfect food pairings- sweet and juicy watermelon paired with creamy and salty feta cheese. This recipe gives this classic a new twist by grilling the watermelon. The natural sugars in the watermelon caramelizes when grilled, heightening the sweetness of the fruit. It’s and easy salad to make and perfect summer food fare. Enjoy!

From by the bay wishing you sweet and salty food memories!

Maryann

 

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Grilled Watermelon and Feta Salad

Serves 4

Ingredients

  • 1 small red onion
  • 2 limes
  • 4 watermelon slices cut inch thick (sweet and ripe)
  • 8 ounces feta cheese
  • 1/4 cup fresh italian parsley leaves
  • 1/4 cup fresh mint leaves, torn
  • 4 tablespoons extra virgin olive oil
  • fresh ground black pepper

Directions

Peel and halve the red onion and cut into very fine half-moons and put in a small bowl adding the juice of two limes. This will soften the onion and making it more transparent and pink.
Slice the the watermelon into 1 inch slices including the rind. Cut into triangle shapes. Heat grill and brush both sides of each watermelon slice using 1 tablespoon olive oil. Place on grill for about 3 minutes per side, until  charred.  To assemble the salad place watermelon on platter. Crumble feta cheese over the watermelon. Toss over the salad the parsley and mint. Sprinkle the red onion over the salad along with lime juice. Drizzle remain olive oil and add pepper to taste.  Serve immediately.

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 Trying to make the most of this season’s fresh corn, lead me down the path of making corn into a dessert. Summer’s sweet corn makes a wonderful ice cream especially paired with another summer favorite blueberries.  I use both the cut kernels and the cobs with milk, sugar and cream to create this delicious creamy ice cream, mixed and topped with blueberry compote. When you taste the ice cream, it taste familiar and sweet. The taste of corn is subtle and rich. It’s a perfect summer treat!

 From by the bay,wishing you summer sweet corn memories!

Maryann

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Sweet Corn and Blueberry Ice Cream

Makes about 1 quart

Ingredients

  • 4 ears fresh young corn, shucked
  • 2 1/2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup sugar
  • 1 1/2 teaspoons xanthan gum
  • 1 cup whole fresh blueberries
  • 1/4 cup sugar

Directions

Cut kernels off each ear of corn and place into a large saucepan. Break cobs into pieces and also add to pan. Add to the pan the milk, cream , 3/4 cup sugar and xanthan gum. Place on medium heat , bring mixture to a low boil for 5 to 10 minutes until mixture is thicken slightly and sugar is dissolved. Remove from heat, remove cobs. Using an immersion blender, puree kernels. ( You can also use a blender to liquidfy but the immersion blender is quickest and easier clean up). Let corn mixture infuse for about an hour and then pass the mixture through a fine sieve into a bowl. When straining make sure you are using the back of a spoon to push the liquid through. Also scrap the liquid from the bottom of the strainer in the bowl. Place bowl in the refrigerator to chill for 2 to 3 hours. In the meantime, to a small sauce pan add blueberries and 1/4 cup sugar in a small saucepan . Place on medium heat until the blueberries start to pop and mixture thickens. Set aside to cool. Make the sweet corn mixer in an ice cream maker according to directions. Right when the ice cream is ready slowly pour the blueberry sauce into the ice cream to swirl one or two times. Pour into a freezer safe container and store in freezer until ready to serve.

 

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This simple and delicious corn salad combines great flavors of the season : corn, blackberries, jalapeno peppers and basil. Fresh lime juice brightens the flavors. It’a a refreshing and colorful side dish , that works with most grilled entrees.

From by the bay, wishing you corn and blackberry food memories!

Maryann

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Blackberry Corn and Jalapeno Salad

Serves 4

Ingredients

  • 5 ears of corn, shucked
  • 1/2 red onion, sliced
  • 3 tablespoons fresh lime juice ( 2-3 limes)
  • 3 tablespoons olive oil
  • 1/2 jalapeno, seeded and thinly sliced in half rings
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon fresh ground pepper to taste
  • 6 ounces fresh blackberries
  • 3 tablespoons torn fresh mint leaves

Directions

In a large pot of salted water boiling water add corn for 3 minutes. Drain and immerse in ice water to stop cooking. cool corn down with water. While corn is cooling, place red onion in lime juice and let sit for 10 to 15 minutes to soften. When corn is cool, cut the kernels off the cob. Place kernels in a large bowl, along with the olive oil, red onions with lime juice and jalapeno. Toss well. Add salt and pepper to taste and toss again. Just before serving add the blackerries and mint and gently toss.

 

 

 

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I was craving a lobster roll, but that takes money, time and some real commitment.  This is the lazy girl’s lobster roll, but without compromising taste!  The shrimp are easy to make and if you are even more lazy and sometimes I am , I buy the shrimp already cooked, in which case you are whipping up this shrimp roll in minutes……..held back by how fast you can crisp up those slices of bacon!! The roll has a slight kick from the hot sauce the a fresh tangy taste from the lemon juice. This is a perfect quick summer dinner especially on those hot evenings when you don’t want to spend much time in the kitchen or at the grill!

From by the bay , wishing you some BLT food memories!

Maryann

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Shrimp BLT Roll

Serves 4

Ingredients

  • 2 teaspoons fine sea salt
  • 1 bay leave
  • 1 pound headless large shrimp ( 24 -26 per pound), cleaned and deveined
  • 3 thick slices slab bacon, cooked crispy and chopped
  • 1/2 cup high quality store bought mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon hot sauce
  • 2 teaspoons Dijon mustard
  • 1 teaspoon fresh ground black pepper
  • 2 red tomatoes, seeded and chopped
  • 4 leaves soft green lettuce, such as boston or butter
  • 4 top loading hot dog buns
  • 2 scallions, ( use white and green parts), finely chopped

Directions

In a stockpot add about 2 quarts water salt and bay leave. Bring to a boil. Add shrimp and cook until they turn pink. Strain removing bay leave and cool shrimp under cold running water to stop from cooking.  When shrimp are completely cool chop and place in bowl along with 1/2 of the chopped scallions.  In a small bowl add mayonnaise, lemon juice, hot sauce, mustard and pepper. Whisk together and pour over the shrimp. Fold sauce and shrimp together. To assemble sandwich open the bun and add 1 slice lettuce, 1/4 chopped tomato, 1/4 shrimp salad. Repeat for remaining shrimp rolls. Garnish each roll with remaining scallions and chopped crispy bacon. Serve immediately.

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There is no finer time on the calendar than tomato season.  I  especially enjoy the many heirloom varieties  available to us once more. I can be completely happy with a tomato sea salt and a little olive oil, but sometimes, I’m looking to make a tomato salad that is a little more robust. It seems that using mozzarella cheese along with tomatoes is so predictable, so I went with adding my homemade ricotta cheese, with wonderful results. It’s the right balance of creaminess against the slightly acidic tomatoes.  It’s a match made in heaven !

From by the bay wishing you heirloom food memories!

Maryann

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Heirloom Tomato Salad with Fresh Ricotta

Serves 4 

  • 4 large heirloom tomatoes, cut into 1/4 inch thick rounds
  • 8 to 10 basil leaves
  • 1 recipe fresh ricotta cheese or good quality store bought
  • 3 tablespoons olive oil
  • 1 tablespoon champagne vinegar
  • Fine sea salt and fresh ground black pepper to taste

Directions

Assemble on a platter tomato slices. Drizzle with olive oil and vinegar. Add teaspoons of ricotta cheese on top of tomatoes. Scatter basil leaves. Add salt and pepper to taste. Serve immediately.

 

 

Homemade Ricotta Cheese

Ingredients

  • 3 cups whole milk
  • 1 cup heavy cream
  • 2 tablespoons white vinegar
  • 1 teaspoon fine sea salt

Directions

Line a sieve with a dampened cheesecloth and place over a bowl to strain the cheese. Place all the ingredients in a saucepan over medium heat. Bring to a full boil, stirring occasionally. The mixture will start to separate in curds ( the thick part that is the cheese) and whey ( the thin liquid you drain off). Once that happens, pour into the sieve, catching the ricotta into the cheesecloth lined sieve. Let stand for 20 to 25 minutes letting the liquid drain off. Let drain depending how thick and moist you want. the longer it drains the thicker and drier the ricotta. Once drained, take the cheese out of the cheesecloth and store in a container in the refrigerator until ready to use. This will stay 3 to 4 days.