Endless Simmer

Summer - the bacon and ice cream equivalent of the seasons - is universally revered among gastronomic and not-so-gastronomic circles alike.  Will Smith rapped about it, Shakespeare sonnetized it, Zooey Deschanel double entendred as (500) days of it, but the guy and gals of Grub Club? We cooked it!  

Bekah Holt represented as our lone Grub Club guest.  Apparently in the summer, people are busy not eating.

Ceviche, provided by Andretta

Ingredients:

• 1 pound medium shrimp, peeled and deveined
• 2 lemons, juiced
• 2 limes, juiced
• 2 oranges, juiced
• 1 cup cucumber, peeled, seeded and diced into 1/4-inch pieces
• 1/2 cup red onion, finely chopped
• 1 cup seeded and diced tomatoes 
• 1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces
• 1 tablespoon roughly chopped cilantro leaves, plus leaves for garnish
• 1/4 cup extra-virgin olive oil

Directions:

Place a 1-gallon stockpot over high heat and fill with 2 quarts of water. Season the water with 1/4 cup of salt and bring to a boil. Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove the shrimp from the water and place on a sheet pan to cool.
Once the shrimp are completely cooled, chop into 1/2-inch pieces and place in a medium-sized stainless steel bowl. Add the lemon, lime and orange juices and stir in the cucumber and red onion . Refrigerate for 1 hour.
Stir the tomato, avocado, chopped cilantro, and olive oil into the shrimp mixture. Allow it to sit at room temperature for 30 minutes before serving.
To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves.

Black Bean Salsa, provided by Megan Young

Ingredients: 

• 2 cans black beans, drained
• 1 can diced green chilis
• 2 avocados, cut into pieces
• 2 mangos, sliced
• 1 red onion, diced
• 1 cup cilantro
• 3 limes, juiced
• hot sauce to taste, such as cholula

Serve with pita, chips or over fish, chicken.

Macadamia Nut/Coconut Crusted Mahi Mahi, provided by Hobbs

Ingredients:

• 4 oz raw macadamia nuts, pulverized
• ¼ c shaved coconut
• 2 ½ c Panko Bread Crumbs
• ¼ c sugar
• 1 c butter, melted
• 1 tsp salt
• ½ tsp black pepper
• 4 - 6 Mahi Mahi filets

Directions: Preheat oven to 350. Mix all ingredients except fish together, encrust fish with mixture in a glass casserole pan and refrigerate until butter hardens. Bake for 30-45 min, until golden brown.

Mango Pineapple Salsa, provided by Hobbs

Ingredients:

• 2 ripe mango diced
• 1 fresh pineapple, diced
• 2 Jalapeno pepper, finely diced
• 8 Tblsp red onion, finely diced
• 2 Tblsp lime zest
• ½ c fresh squeezed lime juice
• Salt/Pepper to taste

Directions: Mix all ingredients together. Let stand for 1 hour before serving. Top on Macadamia Nut Crusted Mahi Mahi. *Side dish suggestion: coconut rice.

Strawberry Meringue Pie, provided by Bitsoff

 

Ingredients:

• 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
• 3 egg whites
• 1/2 tsp. vanilla
• 1/4 tsp. cream of tartar
• 1/2 cup sugar
• 7 Tbsp. lemon curd
• 5 cups fresh strawberries (halve large berries)
• Snipped fresh mint

Directions:
1. Let unbaked crust stand at room temperature according to package directions. Heat oven to 450 degrees F. Unroll and line 9-inch pie plate with crust; flute edge, if desired. Prick bottom and sides of crust with fork. Bake 10 to 12 minutes or until golden brown. Remove from oven; cool on rack. Reduce oven temperature to 300 degrees F.

2. Meanwhile, for meringue layer, in large mixing bowl let egg whites stand at room temperature 30 minutes. Add vanilla and cream of tartar. Beat on medium until soft peaks form. Gradually add sugar. Beat on high until stiff peaks form and sugar is almost dissolved. Spread in baked piecrust, building up meringue along edges. Bake 35 minutes. Cool on rack. Meringue will fall slightly.

3. In large bowl microcook lemon curd on 50 percent power (medium) 15 to 20 seconds. Spread 4 tablespoons warm curd on meringue. Add berries to remaining lemon curd; lightly stir to coat. Spoon into pie shell. Refrigerate 30 to 60 minutes. To serve, top with fresh mint. Cut with serrated knife. Makes 8 servings.

Don’t Call It A Crocodile

Not even an international embargo for 51 years can deter Grub Club from casting their culinary net onto the colorful island of Cuba!   A variety of unique dishes delightfully countered the unappetizing thoughts of Castro, cigars and the missile crisis, but none more so than the Cajun-inspired alligator, a time-honored tradition for Cubans everywhere. For this, we thank you Adam.  Lara, Kevin and Bekah also joined the fun!

Vegan Black Bean Soup, provided by Hobbs

While most Cuban black bean soups call for cubed ham or a ham bone (gross), I personally really dislike ham.  So, I improvised for a recipe I thought we could all use in our daily lives that is tasty!

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 stalk celery, chopped
• 2 carrots, chopped
• 4 cloves garlic, chopped
• 2 tablespoons chili powder – I added a little more for spice
• 1 tablespoon ground cumin
• 1 pinch black pepper
• 4 cups vegetable broth
• 4 (15 ounce) cans black beans
• 1 (15 ounce) can whole kernel corn
• 1 (14.5 ounce) can crushed tomatoes
• Sliced Avocado
• Sliced Mango

Directions

1. Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil. Tip: don’t leave the recipe too close to the stove…paper is flammable.
2. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.
3. Garnish each bowl with one-two slices of avocado and one mango slice.
4. Serve while wearing a fedora and smoking a Cuban Cigar! 

Alligator Filet, provided by Adam

Purchase at this market and tell them that Adam sent you!

http://www.mardigrascafesandiego.com/san-diego-ca-cajun-food-market.htm

Cuban Corn, provided by Bitsoff

• 4 ears of corn in the husk
• 1/4 cup mayonnaise
• 1/8 teaspoon cayenne, or to taste; Chipotle would be an amazing substitute
• 3/4 cup shredded Cotijas cheese
• Lime Juice

Directions:

Prepare grill (i.e. Learn how to turn it on by yourself!)

Soak corn in husks in cold water and bourbon 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals (if you have glowing coals!) until husks are charred, about 10 minutes. Shuck corn and grill until kernels are browned in spots, about 10 minutes.

While corn is grilling, in a small bowl whisk together mayonnaise and cayenne. You can serve with lime wedges, but I squeezed the lime juice directly onto the mayo and cayenne. Using the small teardrop-shaped holes on a four-sided grater grate cotija.

Brush mayonnaise mixture onto hot corn and sprinkle with cojita.

Spicy Cuban Mojo Chicken with Mango-Avocado Salsa, provided by Young

Ingredients

• 1 teaspoon cumin seed
• 3 cloves garlic, chopped
• 1 fresh red chile pepper, chopped
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 5 teaspoons orange juice
• 5 teaspoons lemon juice
• 2 (8 ounce) boneless, skinless chicken breast halves
• 2 tablespoons olive oil
• 1/2 cup orange juice
• 1 teaspoon lime zest
• 1 teaspoon honey
• 1 teaspoon sweet soy sauce
• 1/4 cup cold, unsalted butter, cut into pieces
• 1/2 cup diced mango
• 1/2 avocado
• chopped fresh cilantro to taste
• chopped fresh parsley to taste

Directions

1. Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chile pepper, salt, olive oil, orange juice, and lemon juice into the bowl of a blender; grind to a coarse paste. Toss the chicken with the marinade, then place into the refrigerator, and allow to marinate for about 2 1/2 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Heat a skillet over medium-high heat. Cook the chicken for 2 to 3 minutes on each side until browned. Place into the oven, and cook until the juices run clear, about 8 minutes. When the chicken is done, remove, cover with foil, and allow to rest for 3 to 5 minutes.
4. While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey, and soy sauce in a skillet over medium-high heat. Simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. Once thick, remove from heat, and whisk in the butter pieces one at a time until melted; set aside.
5. To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with cilantro and parsley.

Rice Pudding (Arroz con Leche), provided by Messey

This Cuban dessert is one of the most popular. Made with rice and milk, usually sprinkled with cinnamon on top.
Serving Size: 4-6

Ingredients

• 4 cups whole milk
• 1 can condensed milk
• 1/2 cup uncooked white rice
• 1 tspn vanilla extract
• 1 cup sugar
• 1/4 tspn salt
• 1 1/2 cups water
• 1 cinnamon stick
• 1 lemon rind
• 1/4 cup raisins
• cinnamon (grounded)

Directions

Pour the water in a pot and add the lemon rind and cinnamon stick and bring to a boil. Add the 1/2 cup of rice and reduce heat. Let the rice simmer until the rice is cooked and has absorbed the water. The rice should be soft. Remove the lemon rind and cinnamon stick. Add 4 cups of milk, 1 can condensed milk, raisins, salt, vanilla extract, and sugar to cooked rice. Simmer over medium low heat for about an hour, stirring frequently so that it doesn't stick to the bottom and burn. As it begins to thicken, stir more frequently so that it doesn't stick to the bottom and burn. Divide into individual serving containers and let cool. Refrigerate and serve sprinkled with cinnamon. Enjoy!

Grub Grill Out!

What better way to celebrate the onslaught of June Gloom than with an outdoor feast? Amidst the curling smoke from the grill and suspended marine layer emerged barbecue-inspired fare that was a homerun hit along with an unforgettable dessert finale worthy of fireworks!  

With only 60% of the flames firing on the grill, this gathering quickly spiraled into extra innings! Grubbers and guests alike took advantage of this time by enjoying a Padres win over (insert assumed opponent here!?!) and breaking an all-time club record in wine bottles consumed in a single sitting.  Adam, Robyn, Andretta, Alyson and Natalie helped us to achieve this feat.   Hostess on deck: Megan Young.

BBQ Brie with Raspberries, provided by Megan Young


Ingredients

• 2 cups fresh raspberries
• 1/3 cup red wine vinegar
• 1/2 cup light brown sugar
• Pinch red pepper flakes
• 1 small wheel brie cheese
• Crackers, for serving

Directions

Special Equipment: small square cedar plank, soaked in water for 1 hour

Preheat grill to medium-high heat.

Add raspberries, red wine vinegar, brown sugar, and pinch of red pepper flakes to a medium saucepan and bring to a boil over medium heat. Simmer for 25 minutes until thick.

Put the wheel of brie in center of the cedar plank. Scoop the raspberry syrup on top. Place cedar plank with cheese away from the flames on the grill. Cover the lid and cook for 20 minutes until the brie is soft and oozy to the touch. Remove from the grill and serve directly from the plank with crackers alongside.

Grilled Potato Salad, provided by Kim Messey

Ingredients

• 4 pounds new potatoes, scrubbed, cooked until almost tender, drained, and halved
• 1/4 cup olive oil, plus 1/4 cup
• Salt and freshly ground black
• 3/4 pound hickory smoked bacon
• 1 large red onion, finely sliced
• 1/4 cup plus 2 tablespoons white wine vinegar
• 1 tablespoon sugar
• 1/4 cup coarsely chopped flat-leaf parsley
• 1 cup crumbled Maytag blue cheese

Directions

Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste. Grill cut side down for 3 minutes. Turn over and continue grilling 2 to 3 minutes. Place in a large bowl.

Place medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.

Remove all but 2 tablespoons of the bacon fat from the pan. Add the onions and cook until soft, 5 to 6 minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese

Beer Can Chicken, provided by Andretta...and Bitsoff (sort of)

Ingredients

• 4 lb. Whole Chicken
• Beer, half full
• Rub of your choice (ours included salt, pepper, garlic powder and paprika)
• Oil (vegetable or olive)

 Directions:

Remove neck and giblets from the poor bird and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

TJ Dogs, provided by Bitsoff, grilled by Andretta

Ingredients:

• Hot dogs or Turkey Dogs of your choice
• Bacon
• Vidalia Onion
• Aluminum Foil
• Beef Bouillon
• Butter
• Ketchup
• Mayo
• Mustard
• Dice Tomatoes
• Jalapenos
• Toothpicks

Slice onion into strips and place a slab of butter and beef bouillon cube in the center. Salt and pepper.  Grill on a medium flame for 20-25 minutes.  In the meantime, wrap your dogs with bacon, making sure to cover each end. (The dog will cook much faster than the bacon, leaving the exposed end charred.)  Secure with a toothpick.  Cook the dogs on the grill, rolling as needed.  Layer with onions, mayo, diced tomatoes, mustard and jalapenos. 

Mamaw's Peach Pie, provided by Hobbs


Ingredients:

• 3 c. chopped peaches
• 1 unbaked 9" deep pie shell
• 1 c. sugar
• 1/3 c. flour
• 1/8 tsp. salt
• 2 eggs, beaten
• 1/2 c. sour cream
• 1/2 c. sugar
• 1/2 c. flour
• 1/4 c. butter

Directions: Put peaches in pie shell and combine 1 c. sugar, 1/3 c. flour, and salt. Mix eggs and sour cream and stir until beaten. Spoon mixture over peaches. Combine sugar and remaining flour. Cut in butter. Sprinkle over pie.  Bake at 350 degrees for 60 minutes or until golden brown.

Destination: Delicioso!

La Casa de Messey in the Barcelona complex proved a fitting backdrop for our sojourn into the sun-dappled regions of Spain.  The grub gals bravely ventured into this veritable haven for culinary coups with the gusto of a flamenco dancer clicking her heels and clapping her hands!  Denise, Stephanie, Kevin and Chris joined us…perhaps permanently! 

And now, a history lesson in word origins! ‘Tapas’, derives from the Spanish verb ‘tapar’, which means to cover.  Back in the day, our amigos in Espana used slices of bread or meat to cover their sherry glasses to prevent pesky fruit flies from plunging into what would be their final baths.  Over time, bartenders started adding different pieces of food on top of the slices of meat, and the tapas tradition was born.

Stuffed Cherry Tomato Tapas, provided by Megan Young

Ingredients:

• 3 ounces Spanish olives with pimento
• 1 teaspoon drained capers
• 1 teaspoon brandy
• 1/4 teaspoon grated lemon zest
• 2 tablespoons extra virgin olive oil
• 24 cherry tomatoes
• freshly chopped parsley (to garnish)

Directions:

1. Place the olives in a food processor and process until finely chopped.

2. Add the remaining tapenade ingredients and process until olives are minced.

3. With a sharp knife, cut off a thin slice from the top and bottom of each tomato and discard.

4. Scoop out the juice and seeds from each tomato leaving the a shell, then spoon some of the tapenade into each shell.

5. To serve - transfer to a serving platter and garnish with the parsley. Serve cold.

Bacon-Wrapped Dates, provided by Bitsoff

Ingredients:

• 1 pound sliced bacon, cut in half
• 1 pound pitted dates
• 4 ounces blue cheese

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Slice dates in half, and open them up. Pinch off pieces of blue cheese, and place them into the center of the dates. Close the halves of the dates, and wrap a half-slice of bacon around the outside. Secure each one with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease.

3. Bake for 30 to 40 minutes in the preheated oven, or until the bacon is crisp. Turn dates over after the first 20 minutes for even cooking. (Hey vegetarians turned carnivores, bacon still cooks after you take it out of the oven. Who knew? Thanks Megan Young!)

Perfect Paella, provided by Messey

Ingredients:

• 3 tablespoons extra-virgin olive oil, 2 turns of the pan
• 3 cloves garlic, crushed
• 1/2 teaspoon crushed red pepper flakes
• 2 cups enriched white rice
• 1/4 teaspoon saffron threads
• 1 bay leaf
• 1 quart chicken broth or stock
• 4 sprigs fresh thyme
• 1 1/2 pounds chicken tenders, cut into thirds
• Salt and freshly ground black pepper
• 1 red bell pepper, seeded and chopped
• 1 medium onion, chopped
• 3/4 pound chorizo, casing removed and sliced on an angle
• 1 pound peeled and deveined large shrimp, 24 shrimp
• 18 green lipped mussels, cleaned
• 1 cup frozen peas
• 2 lemons zested

Garnish:

• 1/4 cup chopped flat-leaf parsley
• 4 scallions, chopped
• Lemon wedges
• Crusty, bread for passing

Directions:

In a very wide pan or paella pan, preheated over medium high heat, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, crushed garlic, red pepper flakes, add rice and saute 2 or 3 minutes. Add saffron threads, bay leaf, broth, and thyme and bring liquids to a boil over high heat. Cover the pan with lid or foil and reduce heat to simmer.

In a separate nonstick skillet, over medium high heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Season chicken with salt and pepper. Add peppers and onions to the pan and cook 3 minutes longer. Add chorizo to the pan and cook 2 minutes more. Remove pan from heat.
After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice. Pour in peas, scatter lemon zest over the rice and seafood, then cover the pan again. After 5 minutes, remove cover or foil from the paella and discard any unopened mussel shells. Stir rice and seafood mixture and lift out bay and thyme stems, now bare of their leaves. Arrange cooked chicken and peppers, onions and chorizo around the pan. Top with parsley and scallions. Serve with wedges of lemon and warm bread.

 

Baked Bananas, provided by Hobbs 

Ingredients

4 Bananas

Grated rind and juice of 1 orange

2 tbsp dark rum

50g brown sugar

30g butter

Cinnamon

Directions:

Peel and slice the bananas in thick (round) slices, and place in oven safe dish.

Squeeze orange juice and rum over the sliced bananas.

Sprinkle grated rind of orange, brown sugar and cinnamon over dish.
Cover with foil and place in 180 degree oven for 15 minutes.

Serve with cinnamon ice cream (we used carmel, vanilla and rum raisin ice cream).

*My suggestion would be to crumble 2-3 hand-fulls of vanilla wafers and place in dish while baking.  This would help soak up liquid, and hold the flavor.

Sweet Home 'Bama

The ladies of grub club sauntered deep into the south, cooking a medley of Dixieland delights at host Hobbs’ apartment.  Sans southern drawls and sun parasols, the Grub Club belles resourcefully channeled the south through a variety of family recipes.

The latest meeting not only marked a metaphorical journey below the Mason-Dixon line, but another landmark occasion: our first man attendee! Kevin Messey went where no gent has gone before as the Rhett Butler to our Scarlett O’Hara, the Tim McGraw to our Faith Hill, the Cash to our Carter! I digress… Hobbs’ roommate, Dana, rounded out the group, while Bitsoff arrived with only the ingredients of her dessert in-hand. What a Yankee.

Fried Green Tomatoes, prepared by Kim

Recipe courtesy of The Neely's

Prep Time: 15 min

Cook Time: 15 min

Level: Easy

Serves: 4 servings

Ingredients

·         Oil

·         4 green tomatoes, cut into 1/4-inch rings

·         Kosher salt and freshly ground black pepper

·         3/4 cup all-purpose flour

·         1 tablespoon garlic powder

·         4 eggs

·         2 tablespoons milk

·         1 1/2 cups panko bread crumbs

·         Pinch cayenne pepper

·         Pinch paprika

·         Buttermilk Dipping Sauce, recipe follows

Directions

In a deep-fryer, preheat oil to 350 degrees F. Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and serve with Buttermilk Dipping Sauce:

Buttermilk Dipping Sauce:

·         1 cup apple cider

·         1 tablespoon brown sugar

·         3/4 cup buttermilk

·         3/4 cup mayonnaise

·         2 tablespoons Neelys BBQ sauce

·         1 lime, juiced

·         4 scallions, sliced thin

·         Kosher salt and freshly ground black pepper

In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool.

In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.

Chicken Pot Pie, prepared by Hobbs

Ingredients

2 deep dish pie crusts – Pillsbury 9” pie shells, located in the refrigerator section by the cookie dough.

4 chicken breasts boiled and chopped

1 can Veg-all lite. Drained

1 can creamy chicken mushroom soup

½  cup sour cream

½ yellow onion chopped

1c grated cheddar cheese

Butter

9” Pie Dish

Directions:

Stir Veggies, soup, sour cream, onions, and cheese together. 

Butter bottom crust of pie with melted butter.

Put chicken in pie crust, pour veggie mixture over.

Place 2nd pie crust on top, seal sides.  

make slits and put butter on top.

Bake:

30-45 minutes at 400.

Green Beans, prepared by Hobbs

Ingredients:

4 handfuls of fresh, snapped green beans

1 beef flavored Buyon cube

Butter, salt, pepper

Directions:

Bring a large pot of water to a laughing boil.

Add ingredients

Bring water back to a boil

Simmer for 30 – 45 minutes

Cherry Crisp, prepared by Bitsoff (old Kentucky recipe from Grandmum)
3 cans of cherries
1 box of moist, yellow cake mix
1/4 cup of butter

Mix melted butter and cake mix together. Unlike Bitsoff, layer the cake on top of the cherrries. Bake at 350 degrees for 35-40 minutes.