WHAT'S ON THE MENU WEDNESDAY - June 30 with Bobby Flay's Buttermilk Onion Rings

We're having these onion rings along with Hubby's grilled bacon cheese burgers.  I normally don't splurge with the bacon, but I have some wonderful Petit Jean peppered bacon left from our BLT sandwiches on Monday.  Ya' know I don't believe it wasting anything:) And I have the waistline to prove it!

I have to agree with Bobby Flay that you will love these onion rings even if you don't like onions.  They really are awesome.  If you can't get Vidalia onions where you are, try another sweet yellow onion.  However, I have to tell you that there's nothing quite the same as a sweet Georgia Vidalia to make your mouth sing.

Thanks for joining me for What's On the Menu Wednesday this week.  I really appreciate your being here to share with us.  

BOBBY FLAY'S BUTTERMILK ONION RINGS

Serves 4

2 karge Vidalia or other sweet onions

1 quart peanut oil

2 cups buttermilk

Kosher salt and freshly ground black pepper

4 cups all-purpose flour

1/2 teaspoon cayenne pepper

Peel the onions and slice them crosswise into 1-inch thick slices.  Separate each slice into individual rings and then remove the papery thin membrane covering the inside of each ring.

Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 375 degrees.  Line a baking sheet with paper towels and set aside.

While the oil is heating, put the buttermilk in a large baking dish and season liberally with salt and black pepper.  Divide the flour between 2 large baking dishes and season each dish with salt and pepper and a teaspoon of the cayenne.

Working in batches, dredge some of the onion rings in one of the dishes of flour and tap off the excess.  Dip the rings int he buttermilk, allow the excess to drain off, and then dredge the rings in the second dish or flour, making sure to coat the rings evenly.  Tap off the excess and transfer the batch of coated rings to the hot oil.  Fry the rings, turning once or twice, until golden brown and tender, about 4 minutes.  Remove with a mesh skimmer and drain on the baking sheet lined with paper towels.  Season immediately with salt.  Repeat until all of the onion rings have been cooked. Serve hot.

To make shoestring onion rings:  Peel 2 Vidalia onions and cut crosswise into 1/4-inch thick slices. Separate each slice into individual rings and then remove as many of the thin membranes covering the inside of each ring as you can.  Proceed as for the Buttermilk Onion Rings above.

Recipe from:  Bobby Flay's Burgers, Fries and Shakes

You might want to try this delicious dipping sauce that Flay suggests.  Yummy!

Grilled Tomato Aioli

2 plum tomatoes, grilled, seeds and skin removed and coarsely chopped

2 cups good quality mayonnaise

3 cloves garlic, coarsely chopped

2 tablespoons freshly squeezed lime juice

Pinch of cayenne

Salt to taste

Place tomatoes, mayonnaise, garlic and lime juice in a blender and blend until smooth.  season with cayenne and salt.

Recipe from The Food Network.

Be sure to sign up with Mister Linky below.  I look forward to what you have to say.

MENU PLAN MONDAY - I'm Back! June 28

Reality has set in and on a Monday at that!  Our beach trip was terrific...not oil.  Thanks, God.  The ten-hour trip home was followed closely for Hubby with a business trip to Annapolis and a trip to NWA for me to check on the condo renovation.  Needless to say, we were both tired and ready to be home by Sunday.  It's always good to be home.

For some reason, not that I'm technologically challenged mind you - oh, no - not me, the PC won't go on the wireless network.  I'm too lazy to go upstairs to the old desktop, so I'm using the Mac again to blog.  I'm so spoiled with Windows Live Writer for blogging!  All my pictures, blogging notes, etc. are on the PC so I'm having to do this somewhat handicapped.  Even whining, but it is Monday:)

It's also time for Menu Plan Monday even though I'm late in getting posted.  I always enjoy what everyone else is planning for the week.  Some of these bloggers are soooooooooo organized.  Impressive.

    I know you'll be interested in what others have to say as well.  Check it out.

Our dinner menu this week:

Monday:  We enjoyed a true delight of the summer season - bacon, lettuce and tomato sandwiches!  We wait all year for those fresh Arkansas tomatoes.  I don't even want to be reminded of the calories or fat grams.  Ya' just gotta' love them.  The fresh Hardin Farms cantaloupe that I picked up today at Argenta Market was sweet and oh so delicious alongside the sandwich.  Eat your heart out!

Tuesday:  I have inservice all day, so Hubby is grilling hamburgers.  That's another great reason to celebrate summer - the real grilling season.  We'll probably enjoy some more of that cantaloupe and another seasonally fresh tomato.  My mouth is watering already.

Wednesday:  It's time for fried okra, fresh homegrown new potatoes with garlic and onions, grilled corn and purple hull peas.  No meat needed.  Just a big pan of cornbread with butter.  

**Be sure to come join me for this week's edition of What's On the Menu Wednesday.**

Have I told you how much I love Summer?

Thursday and Friday:  Plans are indefinite.  I may be driving up to NWA to fetch Perfect Girl for a week of Nana Camp.  Today or Friday.  Haven't decided.  Since I cleaned out the big freezer today and got it all organized AGAIN, I'm not worried about finding something to grill or stir fry for whichever night I'm home.

Saturday:  Perfect Girl gets to pick:)

Linked to Tasty Tuesday, Tempt My Tummy Tuesday, Tuesdays At the Table

HELP FOR HAITI

Acumen Holdings and the University of Arkansas Athletic Department are attempting to pack a record-breaking 2 million meals for Haiti in a 24 hour marathon at the Tyson Track Center starting Friday, June 25th at 7pm.

To make the event a success, approximately 10,000 volunteers are needed to donate 2 hours of their time.  Volunteers do not need to register in advance, just show up at anytime during the event for an opportunity to serve for 2 hours.

The event is being organized by Acumen Holdings a Fayetteville, Arkansas ecommerce company that sells scrubs, workwear, and baby gear.

For more information, please visit RazorbackRelief.com or facebook.com/razorbackrelief.

WHAT'S ON the MENU WEDNESDAY - June 22 Beach Week Edition 2

We'll be leaving the beach today, Tuesday.  It's never easy to let go of those last few moments of sand and surf.  One of my favorite times is early morning, just at dawn, when I go outside either to the deck or to be beach and enjoy that first cup of coffee all by myself.  This morning there was a shower brewing, one of those brief beach showers that cools things down but is gone in a moment or two.  I got to enjoy it in the peaceful quiet of the early day.  What a gift.

Thanks for joining me for What's On the Menu Wednesday.  I haven't had a chance to work on the badge since we have been away.  Playing with the Perfect Ones has been more of a priority.  I'm sure you can understand that:)  Be sure to sign up with Mister Linky below.  I look forward to what you have to say.

Today's offering is sooooooo good.  It's perfectly suited for this time of the year when you can get those fresh green tomatoes, that is if you have the heart to pull them off of the vine.  Tomatoes are probably my favorite summer treat.  I'm anxious to see how mine have done without my multiple daily inspections.

I've never been to Fire Restaurant in Atmore, Alabama, but I have heard some really good things about their food.  I have made this dish, however, and I highly recommend that you give it a try.

WKRG.com Video

Fried Green Tomatoes with a Tasso-Crawfish Cream Sauce

Serves 4

Green Tomatoes:

*4 each Green Tomatoes

*2 cups Seasoned Self Rising Flour

*2 cups Buttermilk

*2 cups Seasoned Self Rising Yellow Corn Meal

*¼ cup Plus 1 Teaspoon Creole Seasoning

*Salt and Fresh Cracked Black Pepper to Taste

*3 cups of Canola Oil for Frying

Method:

Place oil in a heavy bottomed pan and preheat to 350 Degrees F. Slice each tomato into 4 equal slices. In three separate pans add flour, corn meal, and buttermilk. Take the ¼ cup of Creole seasoning and divide equally in the flour and corn meal, mixing thoroughly, also adding a pinch of Salt and Fresh Cracked Black Pepper to taste. Dredge the tomatoes in the flour coating evenly while shaking off the excess. Then dip tomatoes in buttermilk. Finally, dredge in corn meal treating the same as flour shaking off excess. Lastly, place in heated oil to begin frying. Do not crowd the pan, only frying about six slices at a time. Tomatoes should take approximately 2 minutes per side. Fry until nice golden color is achieved. Once the tomatoes are ready, reserve on a paper towel to absorb any oil, and season with remaining Creole Seasoning.

Tasso-Crawfish Cream Sauce:




*1 Tablespoon of Canola Oil

*2 ounces of diced Tasso Ham

*4 ounces of fresh crawfish tails

*2 Tablespoons of finely diced Red Onion

*1 Tablespoon of finely diced Red Sweet Pepper

*1 Tablespoon of finely diced Green Sweet Pepper

*1 Tablespoon of finely diced Yellow Sweet Pepper

*1 Teaspoon of minced Garlic

*2 Tablespoons of white wine 

*2 cups of Heavy Cream

*1 Tablespoon of Fresh Chopped Parsley, reserve a pinch or two for garnishing

*1 Teaspoon of Creole Seasoning

*Salt and Fresh Cracked Black Pepper to Taste




Method:




Using high heat, get a medium to large sauté pan hot and add canola oil. Add the diced Tasso and begin to render the ham to release flavor for about 20-30 seconds. Add onions, peppers, and garlic to the pan and keep the pan moving to keep from burning. Sauté for about 30 seconds and add the wine. Let the wine cook and reduce for another 30 seconds. Add crawfish and heavy cream, bring to a boil and reduce heat to medium. Let cook for about a minute or until the sauce thickens enough to coat the back of a spoon. Turn off heat and add parsley, Creole seasoning, and salt and pepper to taste. 




Finished plate:




Place enough sauce down to cover the plate. Lay the tomatoes on top of the sauce and add more sauce if desired. Use remaining parsley to sprinkle over the top.





ENJOY!!!

Linked to:  Tempt My Tummy Tuesday, Tasty Tuesday, Menu Plan Monday

GOTTA' LOVE IT!

This sign was seen posted at a local BP gas station.  You just gotta' love the irony.

WHAT'S ON the MENU WEDNESDAY - June 16 Beach Week Edition

***I have no idea what's going on with Mister Linky, but I am trying to get it fixed.  Just sign up with the first one.  Sorry.


Each summer for the past four years we have been fortunate the spend at least a week with our daughter, son-in-law and our Perfect Babies.  These have become treasured moments for Hubby and me because we get to spend such "quality" (and I know that is an overused term but it's true) time with them.  It's the little moments...the early wake up calls from little ones who want to snuggle in Nana's bed or go for quiet walks on the beach to search for the "bestest shells for Momma."  (These are reminders of those early beach times with Perfect Daughter until she because too teen to wake up!)

This week in another one of those weeks...actually a little longer than that...and we are loving the time with them.  I've gotten a fair share of surprise hugs and kisses, "I love you, Nanas," and so much more.

I must confess that I don't cook at the beach like I used to.  We tend to spend as much time in the waves and sand, as well as the pool, as we can...stretching those days out as long as we can.  Lazy breakfasts and lunches are the bill of fare on most days.

Last evening, however, we did one of my favorite easy beach meals (or anytime actually)...the Low Country Boil.  This meal, as I am sure many of you know, takes on the personality of the chef or chefs.   I'm pretty traditional with mine and tend to stay with the variation that I know my family enjoys.

Thanks for joining me for this week's What's On the Menu Wednesday and this Low Country Boil.

Low Country Boil

Crab boil or Creole seasoningof your choice (I use Old Bay or Tony Chachere's.)

3 -4  pounds Royal Red unpeeled, tail-on shrimp (or Gulf shrimp)

1 pound Kielbasa sausage, cut in large chunks, optional

6 ears fresh corn, halved

12 new potatoes

1/2 onion

4 cloves crushed garlic

1/2 lemon, quartered

1/2 Tablespoon sea salt

1 Tablespoon freshly ground black pepper

1/2 Tablespoon crushed red pepper flakes

Optional fun:

Crabs, if you've got 'em

Crawfish, if you've got those

In a LARGE stockpot (I use a really big one!), add enough cold water to generously cover the potatoes, onion, lgarlic, emon, sea salt, black pepper and kielbasa (if using).  Gently boil the potatoes until soft but not mushy (15-25 minutes).  Remove the potatoes from the water and add the corn.  Add crab boil (I use approximately 1/2 - 1 cup).  You will need to adjust the crab boil and red pepper flakes to suit your tastes.  Gently boil the corn for approximately 10 minutes; return the potatoes to the pot.  Add the shrimp and cook until done, approximately 5 minutes.  Gulf shrimp will turn pink when done; Royal Reds will need to be timed.  Spoon all ingredients out onto a large platter or dump them onto a newspaper lined picnic table outside (which is much more fun!).  Serve with garlic bread and a green salad.  

We keep the Creole seasoning on the table so that everyone can sprinkle on more as desired.

If you are fortunate enough to have the fresh crabs and crawfish, add whatever you've got to the pot shortly before adding the shrimp.  Adjust the amount of water and Creole seasoning if you do.  You are in for some good eating!

Be sure to sign up with Mister LInky below and thanks for stopping by.

Hubby and I are at the beach for a few days with all of the Perfect Ones.  We are blessed.  And I  know it.

So far, Rosemary Beach is free of any oil.  Thick seaweed some mornings, but no oil.  It breaks my heart to know that so many beaches, natural resources and treasures, and, of course, lives are hurting or lost.  

It should always be this pleasant and beautiful.  Not this...

What will you do...what will I do...to make sure this never happens again?

WHAT’S ON THE MENU WEDNESDAY – First Edition

Welcome to the very first installment of What’s On the Menu Wednesday.  Crock Pot Wednesday will return in the Fall with lots more good things to offer.

I hope you will join me in this new venture.  Feel free to add your favorite family treasures, tried and trues, and recent discoveries.  Perhaps you will choose to focus on the fresh bounty of the season.  The forum is wide open, and I look forward to what you have to offer.

I’m still working on the badge, but am not satisfied with anything I’ve created thus far.  I’m also in the process of two significant renovation projects, so bear with me for a bit.

This dessert is so easy that I’m almost embarrassed to offer it.  Yet, it is really tasty --- and easy --- which makes it a favorite at our house.  Plus, this time of the year locally grown strawberries are in abundance. That’s always a plus.  My mint has once again taken over a corner of the yard, but that’s okay by me.  I love its versatility and its fragrance that permeates my backyard.

Be sure to sign up with Mister Linky below and share a goody with all of us.

MINTED STRAWBERRIES WITH ANGEL FOOD CAKE
2 pints fresh strawberries, sliced
1/2 cup powdered sugar
1 Tablespoon finely chopped fresh mint leaves
1 8-ounce container low-fat lemon yogurt
1 10-ounce angel food loaf cake, cut into 12 slices
In medium bowl, gently combine strawberries, powdered sugar and mint; let stand at room temperature for 15 minutes to 1 hour.
To serve, in small bowl blend yogurt and sour cream.  Place 2 cake slices on each of 5 dessert plates.  Spoon berry mixture over cake; top each serving with about 2 tablespoons yogurt mixture.
Serve immediately.
Serves 6

Linked to:  Tasty Tuesdays

WHAT’S ON THE MENU WEDNESDAY

You are all invited to join me this Wednesday for the inaugural edition of What’s On the Menu Wednesday.  You won’t want to miss it!

CROCK POT WEDNESDAY and Lemon Blueberry Pudding Cake

Long before they became “healthy correct,” we knew that we loved blueberries.  Hubby’s dad lived near a blueberry farm years ago, and we often got our pick of the harvest.  We would literally pick them by the bagsful (that would be garbage bags BTW).  We were lucky. 

Unfortunately, Hubby’s dad passed away several years ago and the blueberry farm went by the wayside.  The farmer couldn’t hire pickers, if you can believe that! 

I miss that abundance.  However, we are fortunate to be able to enjoy blueberries pretty much year round in our area.  I’ll take what I can get.

NEWS FLASH:  CROCK POT WEDNESDAY IS GOING ON HIATUS FOR THE SUMMER.  IT WILL BE BACK IN FULL SWING BEGINNING IN SEPTEMBER.  I HOPE YOU WILL BE BACK WITH ME.  IN ITS PLACE WILL BE “WHAT’S ON THE MENU WEDNESDAY.”  I DO HOPE YOU WILL JOIN IN FOR THAT.  YOUR CROCK POT RECIPES ARE STILL VERY MUCH WELCOMED FOR THIS.

We have two more days in this school term…I want to brag.  Our summary test scores came in today, and our kids did an outstanding job.  They exceeded the state average in EVERY area and went way beyond in most.  That’s good news to a teacher’s ears.  Thanks guys!

LEMON BLUEBERRY PUDDING CAKE
1 cup fresh blueberries
4 large eggs, separated
1/3 cup fresh lemon juice
grated zest of 1 lemon
4 Tablespoons butter, at room temperature
1 2/3 cup milk
1 cup sugar
1/2 cup all-purpose flour
1/8 teaspoon salt

Coat the insert of a 5-7 quart slow cooker with nonstick cooking spray.  Spread the blueberries over the bottom of the insert.  Beat the egg whites in a large mixing bowl until soft peaks form.  Set aside.

Whisk the egg yolks in another mixing bowl.  Add the zest and juice, butter, and milk and whisk until blended.  Stir together the sugar, flour, and salt in another bowl and add to the egg yolk mixture.  Beat until smooth then fold into the egg whites.

Transfer the batter to the slow cooker. Cover and cook on HIGH for 2 1/2 hours.  Allow cake to cool slightly before serving.

*****Come back soon to meet Annabelle.*****