Sam's Club Smoked Turkey will Travel

After a full week of sickness, missing a week, including the weekend of Christmas shopping and still not feeling 100%, it was a blessing to not have to cook a full gourmet Christmas dinner, since we were heading to my son's for a visit.  I did promise to bring the main course, but with the pressure of wrapping all the gifts we had finally bought in the nick of time, as well as being on a more stringent budget due to pay cuts, I was struggling with what to bring.

Lo and behold, Sam's Club had fully-cooked smoked Butterball turkeys for $9.91 for a ten pound turkey.  It was frozen, so, I defrosted it in the fridge.  I put it in a cooking bag as recommended and cooked it in a convection oven at 350 degrees for two hours.  The drive to Columbus takes a little over two hours, so to keep it warm (at a safe temp) and ready to serve when we arrived, I lined a 5-day cooler with a towel and wrapped the now hot turkey in foil (after emptying most of the cooking liquid in the sink) and placed it in the cooler, topped it with another towel and pot holders to help retain the heat.

We did not take the turkey out of the cooler until about two hours after we arrived.  It was still piping hot. The turkey wasn't as moist as when I brine the turkey, but was still juicy and very good tasting.  The smoked flavor was not overwhelming and everyone enjoyed the turkey.

I give the Butterball fully-cooked smoked turkey four forks and highly recommend it, if you're not into smoking your own turkey or need an easy protein with little to no work.  You could definitely serve this to your mother-in-law without worry.

Sweet Potato Hash

I learned to make this dish from my daugher Hannah and if you think sweet potatoes with marshmallows melted over the top is the utlimate sweet potato dish, this recipe is not for you.  I hate marsmallows and I can't think of a better way to ruin a great vegetable like sweet potatoes. The bacon adds a smoky flavor that really accents the earthiness of the sweet potatoes.  My daughter uses the whole pound of bacon when she makes it and more brown sugar, but I like my version which lets more of the sweet potato taste through.

This dish is easy and quick to make.  A quick peel and simple chop and you're almost done.  You can't peel and chop the potatoes too far ahead of time, as they start to develop brown spots which are unsightly. For the best results pick a bacon with a good smoky taste, so look for a bacon that says "natural hardwood smoked" or "applewood smoked".  Sweet onions, such a maui or vadalias add a good sweetness to the dish, but regular Spanish onions work well too.  You will be disappointed in the flavors if you use dried thyme.  Fresh thyme has a very different flavor than dried thyme, even if you adjust the amount.  It's just not the same.  Most markets have fresh thyme now and it will make a huge difference in your cooking.

I haven't tried it. but a friend had turkey sweet potato hash at North Star Cafe in Columbus, Ohio and loved it.  I think adding turkey is a great idea for a one dish meal.  I serve the sweet poato hash with turkey, chicken and pork.

I hope you enjoy it as much as we do and make it your own as well.

Sweet Potato Hash


Ingredients:

4 medium sweet potatoes – peeled and cut into one-inch cubes

1 large onion – chopped

½ pound sliced hardwood or applewood smoked bacon – chopped

½ cup brown sugar

1 tablespoon fresh thyme leaves

2 cups chicken broth or stock

Directions:

Heat large skillet on high and add bacon and onions.

Cook until onions are transparent and bacon has rendered its fat.

Add potatoes and stir to mix.

Add chicken broth and brown sugar, bring to a boil. Cover with lid and reduce heat to medium.

Cook until potatoes are tender and can be pierced with a fork, about 10 minutes. Remove lid and turn heat up to high until all liquid has evaporated.

Season with salt and pepper to taste.

Makes 8 side dish servings.

Fresh Market Not a Best Practice

Well, I thought I'd found a gem the other night. I visited my son in Toledo and you can really tell he loves his mother, since he suggested we visit and just "look around". I mean really, a twenty year old that will peruse a grocery store, let alone with his mom. Anyway, this post was going to be about how I loved the store and found truffle butter, but instead, its about why not to shop there.

First, the store promotes Hereford beef, but there was no literature in the store about the beef, so I went online to check it out and see if The Fresh Market talked about their beef policies and practices. Was the beef grass, grain or corn feed? Were the cows treated humanely and what safety practices are in place? None of that was there. Just some marketing stuff about genetics. So, I thought I'll shoot them an email. Went to the Contact Us page, no email address. Went to About Us page, no email. There is a phone number, if you want to call them. Nice, I don't think so.

I rarely buy hamburger, and after seeing the segment from the New York Times on eColi and hamburger production from Cargill, I want to know more about where the meat I buy comes from and how it was produced.

No where on The Fresh Market site is there a place to comment or ask a question. Nice safe corporate marketing stuff. So here's the message to The Fresh Market, engage me, be transparent and get with the 21st century if you want my dollars.

For now I'm sticking with Whole Foods. They know how to be real.

Chicago Gourmet 2009

It was my first year attending the Chicago Gourmet Food Festival and it was wonderful. The food was fabulous. At first I thought there wasn't enough to eat, but two hours later, I was stuffed to the gills and with some of the best food available. At times the lines were long, but the chefs did a nice job in getting people through quickly, but also making time to talk about the food.

I had octopus for the first time (outside of small bites in sushi). This is the Blueprint restaurant cooking Italian Grilled Octopus salad with fresh cranberry beans. This was just a wonderful dish. They explained that the octopus is braised for 3 hours and then grilled. Since they couldn't bring their standard gas grill to the festival, they bought this cast iron grill pan at Crate and Barrel for $32.95 Yeah, it's on my must haves list now or if you're one of my kids, this would make a great gift.

I loved the organic and locavore section and the gazpacho was out of this world. Bright flavors that exploded in your mouth. Can't think of a better version. The cooking seminars were very nicely done and learned more about grass fed beef than I would have every guessed possible. Local personalities were very entertaining, but down to earth. What I love most about Chicago. It's real.

And there was plenty to drink. The wine was wonderful and not just inexpensive stuff, but really nice things and lots to choose from. It was great trying different Malbecs and California cabernets to see the difference. And the cocktails, oh my. Over the top drinks with rock candy garnishes, and smooth whiskey and a wonderful vodka and pear cocktail that was delicious with the duck and pear dish I was tasting. Truly a job well done.

The organizers were everywhere and did a great job managing the event. Nice job at getting the weather to cooperate as well. I flew in early in the day on Sunday for business meetings on Monday to go to the Chicago Gourmet Food Fest and it was well worth the time.

Joey's Downtown Lima, Ohio

Hot dogs may not be on your list of gourmet food, but you may give them a second chance after eating one of Joey's gourmet hot dogs. Located in downtown Lima, Ohio, Joey's has over a dozen different dogs. So far the Texas and Slaw dog are my favorite beside the coney cheese dog. These are nice all beef franks on soft poppyseed buns.

This was a great lunch on the way to Kid's Fun Fest with our grandson Luke, but you don't need wait until you can go with a kid to try one of these. Go ahead and indulge your inner child and give one a try.

Slow Food USA

A few weeks ago, I decided to put my money where my mouth is and joined Slow Food USA. I had heard bits and pieces about what they do over the years, noticed their logo, viewed blogs of events around the country and the world, but had never been to their web site. I'm not sure what about that particular day that was the catalyst for visiting, but once there, I saw that they shared the same concerns, interests and values that I feel for food and its part in our lives.

Our lives are busy and there are lots of causes, but this one goes to the root of each of our everyday lives. None of use can sustain ourselves or our families without food that is healthful and Slow Food's mission is one that we will all benefit from. Clean, fresh, and fair food.

My concern for healthy food started in the early 1970's, as a teen, when my brother was diagnosed with ADHD. Then it was a new diagnosis and he was enrolled in a study at Standford that I had to drive him to each week (my mom still doesn't drive). The doctor's recommended that he avoid food with preservatives. Since I cooked many of the family meals, reading labels and knowing what was in our food took on a special meaning and a top priority.

Over the years, as I raised my own family (two girls and two boys), while maintaining a career, it has been important for me to create healthy meals, but relying on our food production systems to grow and sell healthy foods has become more challenging than avoiding the snack foods and sugary, chemically, cereals of my children's early cartoon show-influenced days.

If you too have concerns, please check out Slow Foods and the School Lunch program efforts to bring back real food to our schools and children. The schools had real food when I was kid and when my children were in grade school. I believe my grandchildren and your children deserve to have real food at school too. It is possible and some schools are still doing it now and they are saving money as well as providing good, healthy food, but we must do our part too by helping kids learn that healthy food tastes good.

My children were in their twenties before they learned they were deprived of Hamburger Helper. That is my badge of honor. It hasn't always been easy, but as I look back, they were worth it.

Penzeys Spice Store

If you are near one of the Penzey spice store locations, it is definitely worth the trip to go into the store instead of ordering online. Every spice has a sample dish for you to smell and see up close. I suppose you could even taste them if you wanted.

They have just about every kind of spice you can think of and some I had never even heard of before. One of the ones I love is the freeze dried shallots. The reconstitute in seconds and smell and taste great...ready to use.

They also have a great selection of premixed spices and rubs. Great of experimenting.

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Ribberfest Madison IN

Ribberfest Madison, IN

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The video of the laser light show didn't come out that great, but the food an music at the Ribberfest in Madison, IN Friday and Saturday, 8/21 and 8/22 was. Great smoked pulled pork, and ribs. Good line up of speciality beer. I liked the wheat beer myself, but friends like the porter. Bud variations were available too. Giant cream puff with Bavarian filling was delish.

If you're into competition BBQ this was a Kansas City qualifier, so the smell of hickory was everywhere. About sixty teams competed. We didn't get to spend as much time in this area, but a friend was one of the teams competing and showed us around their rig Friday night. This is serious BBQ.

We've been to Madison several times and stay in the Cliffty Falls state park campground with our travel trailer. Since we spent most of our time at the festival, I only cooked dinner Friday night when we arrived--grilled chicken with by BBQ rub sliced up for tacos with typical toppings and refried beans and breakfast on Saturday and Sunday. Blueberry pancakes on Saturday with bacon and sausage and made-to-order omelets on Sunday with Ham and sides of fruit.

For the pancakes I used the new Quaker Oatmeal Pancake mix and really liked it...good flavor and light texture. Added more milk than recipe on back called for to thin the batter a bit, since it sat a while while after I first mixed it waiting for the bacon to finish cooking.

The Madison Ribberfest had a great line up of blues musicians, hot air balloons, beer and BBQ , good friends and cooking outdoors in a beautiful park made this a great event. You should definitely put this event on your list not to miss next year.

Julie and Julia Movie

Our book club went to see the Julie and Julia movie this week. The book was one of my selections and I actually enjoyed the move more than the book. Meryl Streep and Stanley Tucci were absolutely wonderful as Julia and Paul Child. The visualization of those interwoven parts of Julia Child in the book were transformed in the film and made the whole so much more than its parts.

I loved the movie and hope to take my husband to see it. Not only was the film a tribute to cooking and how Julia changed the world for us, but the warmth of their relationship was truly emotionally moving. It made me happy, I too married a great guy, who not only loves me, but supports my sometimes over-reaching cooking adventures.



Julia Child was an extraordinary woman and this movie just gives us a glimpse into that. I'd love to see a movie focusing just on her and Paul's lives.

But beyond Julia and Meryl Streep's performance, the movie showcased how food changes our lives. How creating a meal from fresh ingredients enriches our lives and the value of exploring and learning something well exponentially adds to our character.

Go see the movie and be inspired on many levels!

Follow ForkingAround on Twitter

I have setup a twitter account where I'll post updates on great food finds, food related topics and restaurant reviews.

You can follow me at http://twitter.com/ForkingAround

Pat's Grill Rub

This rub is great on beef, pork, and chicken. Light rub is enough to give really good flavor to any meat. Chicken should be cooked on low heat to avoid burning or drying out. You can use this on fish as well, but I use the same ingredients but different ratio for my fish rub.

1/2 cup Brown Sugar

2/3 cup Ancho Chili Powder (I get mine at Penzey's Spices)

2/3 cup Granulated Garlic Powder (I use Tone's from Sam's Club)

1/3 cup Spanish Smoked Paprika (I get this from Penzey's also, but Sam's Club carries Spice Island)

3 Tablespoons Sea Salt

Mix thoroughly and store in an airtight container. I use a container with a rubber gasket and locking cap.

Fourth of July Stuffed Burger and Hot Dog Bash in Lima, Ohio

Life just doesn't get much better than this. Thirty or so great neighbors, friends and family, from age 3 to 76, and plenty of beer, wine, a pineapple rum punch and the best food ever. I challenge any neighborhood in any city. Really, we have the best cooks anywhere. We could do a throw down with Bobby Flay any day. No doubt.

Menu:

Grilled shrimp wrapped in bacon with raspberry & jalapeno BBQ sauce glaze

Grilled salmon skewers with ancho chili rub and served with a BBQ hollandaise sauce

Layer bean dip with cheese, sour cream, green onions, red peppers, fresh cilantro, avocado

Make your own stuffed burger:
(culinary gloves and grill transport plates provided for sanitation)

Pre-formed 90/10 ground beef patties 3.75 oz each
(I know what you're thinking. Everybody says 80/20 is more juicy. Cook these on lower heat because they're thicker, they'll stay plenty juicy and they don't flare up. Temp them at 135 degrees before taking off grill for medium.)

Stuffings for the inside:
Monterrey jack, Colby, cheddar, Gouda, feta, Gorgonzola cheeses
Caramelized onions
Creamed mushrooms
Bacon
Jalapeno peppers

Roasted red peppers
Chipolte aioli
Buffalo hot sauce
Dijon horseradish sauce

Rubs for the outside:
Pat's all-purpose grill rub
Tone's Steak Dust
Tone's Brazilian Rub

Toppings:
Fresh green leaf lettuce
Fresh sliced beefsteak tomatoes
Thinly sliced red onion
Dill hamburger chip pickles
Mayo, mustard and ketchup
Relish


Grilled Hebrew National Beef Franks
(in all the excitement forgot the chili, but we ate it with the leftover hot dogs the next day)


Deluxe hamburger and hot dog buns

Accompaniments:

• 
  
  Julia Child Ratatouille (compliments of Mary Anne and Bill)
• 
  
  Smoking Hank ribs (compliments of Hank and Anne)
• 
  
  BBQ beans with pulled pork (compliments of Mark)
• 
  
  Oriental noodle salad (compliments of JR and Pickle)
• 
  
  Broccoli salad (compliments of Rob, Nicole (we missed you), Matilda and Lizbeth
• 
  
  Fresh peach cobbler and fresh blueberry tarts (compliments of Leslie)
• 
  
  Nor' Leans Jambalaya (compliments of Brian)
• 
  
  Veggie tray (compliments of Richard)
• 
  
  Bobby Flay Asian slaw with peanut dressing
• 
  
  Couscous salad with cucumber, feta, basil, tomato and lemon vinaigrette
• 
  
  Southwestern pasta salad with a green chili/cilantro dressing, grilled corn, avocado, red onion and grape tomatoes
• 
  
  Homemade vanilla ice cream

Croquet, water balloons, slip and slide, bubbles and corn-hole kept the kids and adults busy during the daylight hours when we weren't stuffing our faces. I heard JR and Mary Ann play a pretty good game of croquet.

We had an up close and personal experience with the fireworks (you'll have to ask in person to get the details) and if only we could get the neighbors across the street to cut the top 10 feet or so of their trees off, we'd even get to see the low fireworks set off in the park from our side yard.

Overall, even with a little drizzle during the day, which didn't dampen our spirits or the fun, it was truly a celebration fit for any American family.

Thanks to everyone who helped setup, get ice, fetch, especially Mary Ann who helped with the clean up and those who brought food and those whose company we enjoy so much. What a great group of people. Thanks for making it a wonderful, wonderful holiday and Lima, Ohio a wonderful place to live.

What Do We Know About Our Food - Food, Inc. Movie

I just became aware of this movie today and haven't seen the full version, but it does touch on a subject that is a concern to me..food and decption by food manufacturers/producers about the quality and safety of the food we purchase. See the preview below or the offical trailer.

If you've seen this movie, let me know what you think.

Wonderful Beef Tenderloin Filet at Lazeza's

Another great meal at Lazeza's. This was one of the specials last night. It is an 8 ounce filet that was so tender, I could cut it with a butter knife. I ordered mine medium-rare and it was cooked to perfection. What a wonderful medley of flavors. The steak is served on a slice of watermelon with a chipolte raspberry sauce, toasted pine nuts and aspargus.

I was a bit skeptical about the watermelon, but the a bite of steak with a bit of watermelon and the sauce was a taste of pure joy.

The meal came with a wonderful salad of fresh greens, ripe pear, dried cranberries and toasted walnuts with a sweet/tangy poppyseed dressing. Very refreshings and great blend of flavors.

This was a real value at $19.95 compared to other places in town.

The evening was enhanced by live clasical piano music, thanks to a ONU student. Didn't catch his name, but he did a very nice job.

We brought a bottle of Pinot Noir, which made the evening and the meal perfect. I love being able to bring our own wine. We bring what we like and we're not paying double the price, making for a very afforable evening even with dessert, which was fabulous. A wonderful lemon cake embedded with raspberries and a creamy lemon cheesecake-style filling. Truly a mouth full of heaven. It was enough for three of us to split and not feel guilty about the calories.

If you have discovered this gem, you're missing a great opportunity for a wonderful meal. I've asked Sal to provide me with the weekend specials, so that I can post and email them out.

The other special for Friday evening at Lazeza's was a beef meatball kabob with griled eggplant. A friend had this and loved it.

If you haven't tried this place because you're not into middle-eastern food, don't worry, its the best seafood in town as well, pasta, chicken, and lot's of other stuff on the menu and the specials will make it worth your while.

Lima, Ohio Neighborhood Cook-off Girls vs. Guys Rematch

Our neighborhood is made up of avid gourmands, professional and amateur chefs, cooks and eaters. We love a good challenge and any opportunity to cook and eat. We definitely don’t go hungry here.



Since our last impromptu cook-off ended in a tie, we decided we needed a rematch.



Rules
Everyone gathered about 7:00 PM for a little libation while the group came together.
The secret ingredients were revealed: Leg of lamb, shrimp and bacon.
Teams can use any of the common ingredients provided on the larder table, mostly from the morning’s farmer’s market.
Each team must cook 3 dishes that must be ready to serve at 9:00 PM.
Teams can gather ingredients from their own kitchens or take a trip to the local grocery, but can only spend up to $25 total per team.

The Guys Team Menu
Lamb patties stuffed with feta, calamata olives, sun dried tomato, and basil - served with a yogurt cucumber sauce
Grilled shrimp with remolade sauce
Fresh greens with tomato, cucumber, peppers and balsamic vinaigrette

The Girls Team Menu
Lamb tornados stuffed with feta, sundried tomato, basil, and toasted pine nuts – glazed with a chipolte apple white wine, shallot reduction
Redskin and purple potatoes with garlic scapes steamed in chicken stock
Seafood (shrimp, scallops and clams) in a light white wine garlic cream sauce served over angle hair pasta with fresh grated parmesan
Dulche de leche ice cream with grilled pineapple, caramel sauce, toasted coconut and macadamia nuts and pig candy (bacon caramelized with brown sugar)



So let us know who's menu you think won!

More photos.

Saffron Shrimp Risotto

Serves 8 as a side course, 4 as main course
1 lb. Peeled and deveined raw shrimp - tails removed
2 c. Arborio rice
2 32 oz. Containers of chicken broth or stock – warmed
1 c. White wine - Chardonnay
3 Tbl. Butter
2 Tbl. Olive Oil
1 Shallot – peeled and minced
2 Cloves of garlic – peeled and minced
1 Pinch saffron
8 oz. Parmesan cheese – grated
3 Tbl. Fresh Parsley - chopped
Directions:
Keep shrimp cold until ready to add to the risotto.
Put broth in saucepan and keep warm while cooking risotto.
In another 4 quart sauce pan, add butter, olive oil, shallot and garlic and sauté until garlic is fragrant, but not browned over medium-high heat. .
Add rice and sauté until rice is opaque (solid white, but not browned)
Add wine and turn up to high heat and cook until wine is nearly evaporated.
Add saffron and 1/4 chicken stock to cover the rice and reduce heat to medium-high.
Cook and stir frequently until broth is evaporated. Repeat adding broth and cooking down until rice is al dented (still firm in middle, but not crunchy). About 2 more times (3 times all together). You may have some broth left.
When rice is al dente, reduce heat to low, add shrimp, cheese and parsley and stir until thoroughly mixed.
Turn off heat. Cover with a lid and let stand for 5 minutes before serving.

Note: The heat from the rice should cook the shrimp, but check to ensure shrimp are completely pink and no gray is showing and cooked through (flesh will be opaque (white) and not translucent (clearish).
You do not need to constantly stir the rice while cooking, but stirring releases the starches from the rice producing a creamier, richer dish.

Liz Learns to Cook Risotto

We don't need much of a reason for a party at our house and Saturday was such an occasion. My friend Sally's daughter Liz was home after graduating from college (YEAH!!!) and had mentioned that she wanted to learn how to cook things she liked to eat and risotto was one of them. So we invited a few neighbors and friends for a cookout and risotto cooking lesson which we did outside on my portable camp stove while we all enjoyed the beautiful sunny, if not a little chilly weather.

Menu:
Grilled Portabella Mushrooms with Parmesan and Truffle Oil Drizzle

Assorted Olives, Eggplant and Olive/Fig Tapenades from Whole Foods (compliments of Amy)

Grilled Vanilla Brined Pork Loin with Cocoa and Ancho Chili Rub

Saffron and Shrimp Risotto

Grilled Romaine with Roasted Garlic Buttermilk Dressing

Banana's Foster with Vanilla Ice Cream

Amish Black and Red Raspberry Pies (compliments of Leslie)

Seven Layer Magic Bars (compliments of Dale)

Liz did a perfect job on the risotto and can take with her a skill that will keep her from starving as she treks out in the world to look for employment. She is now prepared to serve her guests a sophisticated entree or side dish once she's employed and settled in Washington DC among the political and savvy gourmets.

Another highlight of the dinner was the Wild Ass wine from Canada compliments of Leslie and JR from their Shaw Festival adventures.

Dales' Seven Layer Magic bars, however humble, were a delicious mix of chocolate, coconut and walnut. A real comfort dessert that we gobbled up with only a hint of crumbs left in the pan. The true sign of goodness.

What a fun evening and my thanks to those of you who supplemented the menu with wonderful treats.

Great Dinner at Lazeza in Lima, Ohio

Kathleen has been an integral part of book club since its inception and her return from Texas, as she passed through on trip to the Shaw Festival, was cause to gather and celebrate at our favorite neighborhood haunt, Lazeza.

Sal prepared a prix fixe dinner ($21.95) for the girls to enjoy and indeed we did.

Menu:
Mini Crab Cake and Cheese Stuffed Portabello Mushroom

Field Greens with Strawberries and Pineapple, with Poppyseed Dressing

Glazed Salmon, Grilled Sea Scallop, and Filet on Cedar Plank with Couscous.

Choice of Carrot or Chocolate Cake

What a wonderful evening. The food was fabulous and the company even better. The scallop must have been broiled on the pineapple as it picked up its added sweetness and was cooked to perfection, still moist and tender. The salmon had a slightly sweet glazed and had picked up the smokiness of the plank and was not over cooked either. The filet was about 4 ounces, and perfectly medium-rare which a lesser chef could have easily overcooked with 16 coming off the grill at one time. I'm not a couscous fan, but this one won me over, moist and flavorful with savory vegetables.

Service was friendly and and prompt as usual, which why this is such a gem in a town with mostly chain restaurants.

Lazeza's gets my vote for 5 out of 5 forks.

Chilean Wine Tasting Dinner Menu

Here is a menu I'm planning for a to be scheduled dinner. Would love to hear suggested wine pairings.

Menu:

• Seafood Cerviche with scallops, shrimp, avacado, and oranges


• Grilled Fish, Beef, Chicken and Blackbean Tacos
  with/Cilantro cream, tomato, and green onions


• Risotto with Chorizo, Chipolte, Rasins, and Almonds


• Arugula salad with Onion, Tomato, Grilled Radiccho
  w/Toasted Cumin Cabernet Vinegrette


• Flan with Fresh Berries

Wine list suggestions:

Spring Birthday Dinner Menu

My mom turned 75 this week. She likes salmon and my dad likes steak and they both like bacon. If you go by the fastfood menus, everything's better with bacon, right? But what about the fruits and veggie? The dessert is a light and refreshing and the pasta salad takes advantage of the seasonal availability. Just don't rehead the onion sauce as the recipe calls for a perfect dish.

Menu
U15 shrimp wrapped in applewood smoked bacon and glazed with Harry & David Pepper & Onion Relish (grilled with hickory chips)

Cedar Plank Salmon with an Asain Glaze(brown sugar, fresh grated ginger, crushed garlic, soy sauce, toasted sesame oil)

Grilled Chili-rubbed Thick-cut Sirloin Steak

Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto (recommend mixing pasta with room temperture sauce not reheated as recipe calls)

Tropical Fruit Compote with Orange Whipped Cream & Orange Zest over Angle Food Cake

Chocolate Peanut Butter Mousse

Make 8 small or 6 medium servings

8 oz package cream cheese, softened, room temperature

6 oz Ghiardelli dark chocolate chips, melted and cooled to room temperature

1 cup creamy peanut butter

1/2 cup sugar

2/3 cup heavy whipping cream

½ teaspoon vanilla

½ cup semisweet mini chocolate chips

Mix cream cheese, peanut butter, melted chocolate and sugar in stand mixer with paddle. Beat on medium for 1 minute until combined. Stop and scrape down bowl and beat on medium-high until very soft, about 1 minute. Transfer to another bowl and set aside.

Place heavy cream and vanilla in clean mixer bowl with whip attachment. Whisk on high until stiff peaks form, about 1 ½ minutes. Be sure to not overbeat or cream will curdle.

Use rubber spatula to fold whipped cream into peanut butter mixture until thoroughly incorporated. Fold in mini chips. Spoon into serving dishes or spoon into pastry bag fitted with large-opening tip and pipe into serving dishes. Martini glasses are good choice.This is rich and decadent and oh so good.