Weekend Gourmet

Spring Flings—Clean Off the Patio! Let’s Eat!

By Kate Beiting

Brunch Bloody Mary

Rub the rims of two glasses with lemon juice and dip into celery seed (optional). Add ice. To each glass, add 2 ounces of vodka and 4 ounces of tomato juice (or Clamato), a dash or two each of hot sauce and Worcestershire sauce, and salt and pepper. Have a variety of garnishes ready, like pickled asparagus, crispy bacon, cooked and chilled shrimp, stuffed olives, celery sticks, horseradish, and sweet pickle relish.

Mother’s Day Quiche

Bake a prepared pie crust for 6 minutes at 425 degrees. Remove from oven and turn the oven down to 350 degrees. In a large bowl, mix 4 eggs with 1/2 cup of Half and Half until well beaten. Crumble 6 strips of crisp bacon onto the bottom of the pie crust. Add 1 can of drained green chilies and 1 cup of grated Monterey Jack cheese. Pour in the egg mixture. Place the pie dish on a cookie sheet. Bake at 350 degrees for 45 minutes or until an inserted knife tests clean. Let set for 10 minutes before slicing and serving.

Grilled Cheeseburgers with Onion Jam

For the cheeseburgers: In a large bowl, gently mix 2 teaspoons of steak seasoning, a dash of Worcestershire sauce (and hot sauce, if you want), and cracked pepper into 1 pound of ground beef (or more, if you want bigger burgers). Shape into 4 patties, each about 1/2 inch thick. Grill as usual (or pan fry). Add cheese slices to the burgers during the last 3 minutes of cooking.

For the onion jam: Slice a large sweet onion. Put it in a skillet with 3 Tablespoons of butter. Cook until light brown. Add 3 teaspoons of sugar and 3 teaspoons of water. Cook until dark brown and sticky.

Lightly grill buns. Serve cheeseburgers with the onion jam and other toppings like grilled pineapple, lettuce, and tomato slices.

Stir-Fried Spring Asparagus

Mix 2 Tablespoons of soy sauce with 2 teaspoons of sugar and set aside. Wash and trim 1 bunch of fresh asparagus. Heat 2 Tablespoons of sesame oil in a large skillet. Add 1 clove of chopped garlic and heat for 30 seconds. Add asparagus and stir fry for 4–5 minutes. Add the soy sauce mixture to coat. Season with salt and pepper. Remove to serving platter and sprinkle asparagus with 1 teaspoon of sesame seeds. (If you’re already grilling, you can cook this asparagus on the grill in a foil pouch.)

Aunt Mary’s Salad Dressing

In a wide-mouthed canning jar, mix together 1/4 cup of red wine vinegar, 2 Tablespoons of Dijon mustard, 1/2 cup of extra virgin olive oil (canola also works), 3–4 Tablespoons of fresh lemon juice, the zest of 1 lemon, and 1 Tablespoon of honey. Add 1 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of dried oregano. Shake well. Adjust seasonings to your taste. Store in the refrigerator.

Chocolate-Covered Strawberries

Wash, trim, and thoroughly dry the strawberries. Prepare any toppings you desire, including (for example) finely chopped nuts, mini chocolate chips, toasted coconut flakes, sprinkles, or finely crushed Oreos or graham crackers. Melt good quality chocolate baking chips (like 60 percent cacao Ghirardelli) over a double boiler or in a microwave on half power until smooth. Dip the berries into the melted chocolate and then dip into the toppings. Place onto a piece of parchment paper to dry. Drizzle with white chocolate, if desired.

Instant Pot Pork Carnitas

Cut a 4-pound pork shoulder into 2-inch chunks and place in a bowl. Mix together 1 Tablespoon of salt, 1 teaspoon of pepper, 2 Tablespoons of cumin, and 1 Tablespoon of oregano. Sprinkle the spice mix over the pork. Stir in the juice from 1 orange and 3 limes. Add 1 chopped onion and 2 teaspoons of garlic to the Instant Pot. Secure the lid and click manual set pressure to high. Cook for 35 minutes. Let pressure release naturally.

When done, put the pork into a mixing bowl and shred (use an electric mixer or shred with 2 forks). Add BBQ sauce, if desired, or serve the shredded pork on tortillas as street tacos, with cilantro, lime wedges, cheeses, and chopped green onions.

Real Deal BBQ Sauce

Chop 1 onion and sauté in oil for 6–8 minutes. Add 1/4 cup of oil, 3/4 cup of ketchup, 3/4 cup of water, 1/3 cup of fresh lemon juice, 3 Tablespoons of sugar, 3 Tablespoons of Worcestershire sauce, 2 teaspoons of salt, 3 Tablespoons of yellow mustard, and 1/3 teaspoon of black pepper. Simmer for 15 minutes.

Kentucky Derby Butter Cake

For the cake: Blend together 3 cups of flour, 2 cups of sugar, 1 teaspoon of salt, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 cup of soft butter, 1 cup of buttermilk, 2 teaspoons of vanilla or rum extract, and 4 eggs. Mix for 3–5 minutes. Pour into a greased and floured Bundt or tube pan. Bake at 325 degrees for 55–65 minutes (test for doneness with a toothpick). Leave the cake in the pan. Prick cake repeatedly with a fork or skewer.

For the butter sauce: In a sauce pan over medium heat, mix 3/4 cup of sugar, 1/3 cup of soft butter, 3 Tablespoons of water, and 1 teaspoon of rum extract. Heat but do not boil. Pour the mixture over the cake, into the holes. After 10 minutes, invert the cake onto a serving platter. Before serving, dust with powdered sugar.

Sunflower Seed Cookies

Cream together 1 cup of soft butter, 1 cup of soft vegetable shortening, 2 cups of sugar, 1 teaspoon of vanilla, 3 cups of flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 cup of shelled sunflower seeds, and 1 cup of flaked coconut. Divide the dough in half and roll each half into a log. Wrap with plastic wrap and chill for several hours. Slice into 1/4-inch portions or roll into 1-inch balls. Bake at 350 degrees on a lightly greased cookie sheet for 10 minutes until light brown. Cool.

Creamy Peanut Butter Tart

Crush several graham crackers until you have 1 cup of crumbs. Mix with 1/4 cup of melted butter and 3 Tablespoons of sugar. Lightly spray a tart or pie pan and fill with the graham cracker crust mix. Bake for 6–8 minutes at 325 degrees. Mix 1 package of banana cream pudding mix (not instant) with 1 and 1/2 cups of milk and cook according to package directions. Remove from heat and cool for 10 minutes. Stir in 1 cup of creamy peanut butter. Mix well. Pour into prepared crust. Chill.