First Tomatoes From the Garden!

Our first tomatoes of the season are in, and here pretty soon the plants are going to be producing more tomatoes that we can keep up with! (Luckily I make great spaghetti sauce so I'll freeze some for the winter.)

These were picked Sunday night, so I used them that night; I just made a little Caprese salad, using only what we had in the house. Fresh ingredients=delish.

Tapas Dinner Party

Tapas are my new obsession--what more can I say?

Tuesday night mom had some girlfriends over, so I volunteered to make a few tapas for them.

The Lineup (listed in the order served):

• Sangria
• Classic English Cucumber Sandwiches
• Bacon-wrapped Bananas with Maple Syrup
• Caprese-inspired Skewers
• Grilled Bistro Filet with Chimichurri
• Country-style White Peach Ice Cream

I served them in this order because 1) It was a warm afternoon and I liked the idea of starting with something cool and refreshing; 2) I knew I wanted to serve the Caprese-inspired skewers right before the filet because they are on the lighter side and I thought it would break up the heaviness that may result if I served two dishes with meat right in a row; and 3) I wanted to finish with the filet, which I felt was the most elegant dish of the series.

Sangria

Ingredients:

• One 
• pear
• apple
• lemon
• Two oranges
• 1 large bottle sangria (I use the regular one available in most grocery stores)
• 2-3 cups white rum (I use Bacardi)

Process:

1. Slice all the fruit in half and then into slices. Place half of the fruit into glass pitcher.
2. Add half the rum to the pitcher and stir/agitate briefly.
3. Pour in sangria to fill pitcher.
4. Let stand at least 20 minutes before serving to allow flavors to marry.
1. If made more than 12 hours ahead of time place cover pitcher in plastic wrap and place in refrigerator.
5. Add other half of fruit and rum to the sangria bottle (which should have a large amount of wine left in it). Replenish pitcher when necessary.
6. Serve in wine glasses over ice.

NOTE: This stuff packs a punch. Ensure that when you serve it to people you inform them that there is hard alcohol in it. 

Cucumber Sandwiches

Ingredients:

• One 8oz block of cream cheese
• 1/3-1/2c mayonnaise
• 1/8 tsp celery salt
• 1/8 tsp garlic powder
• 1/3c chopped green onions (white parts only)
• 1 large cucumber, shredded and drained (or squeezed) to remove almost all liquid
• 1 squeeze of  fresh lemon juice
• 1/2 tsp finely chopped fresh dill
• 1 loaf of Wonder Bread, Classic White

Process:

1. Mix mayo, cream cheese, celery salt, garlic powder, lemon juice and dill until well mixed.
2. Add cucumber and chopped green onion and gently mix until all ingredients are evenly distributed.
3. Spread mixture onto slices of white bread, then either
1. Cut crusts off, slice in half diagonally then again, or
2. Use a cookie cutter to create a shape
4. If made ahead, store in fridge on a plate sealed with plastic wrap or a piece of tupperware.

Bacon-Wrapped Bananas 

This is the very first dish I ever got paid to cook! I was catering in Orange County in 2004 to make ends meet, pretty much used labor versus skilled help, when a cook didn't show up at an event at a delicious little eatery named Madison Square in Laguna Beach (www.madisonsquare.com). So I volunteered, assured both the caterer and the restaurant's owner that I was competent in the kitchen, and next thing I know I'm making bacon-wrapped bananas!

Ingredients:

• 1 lb bacon
• 3-5 green yellow bananas, peeled and cut into 1 inch chunks (the approximate width of the bacon)
• Maple syrup

Process:

• Cut the pound of bacon in half down the middle, creating pieces approximately 4-5 inches in length
• Using a 3-5 inch disposable skewer, wrap a piece of bacon around each piece of banana. Secure the bacon with a skewer, going through the middle of the banana.
• Place prepared skewers on a piece of parchment paper on a baking sheet with a lip or an edge (to retain rendered bacon fat).
• Bake at 400-425 degrees F, depending on your oven, until the bacon is beginning to crisp and the great majority of the fat has rendered out.
• When the skewers have about 5 minutes left, put one small squeeze of maple or maple-flavored syrup on top of each skewer. This will create a delicious glaze.

Caprese-Inspired Skewers

Ingredients:

• Hothouse cucumber
• Cherry tomatoes
• Marinated mozzarella balls (or plain--the marinade for the cucumbers and tomatoes will work also)
• J&J's Salad Dressing
• Several 6 inch skewers

J&J's Salad Dressing:

• 1/4 cup Parmesan cheese, finely grated
• 1/3 cup red wine vinegar
• 1/3 rich olive oil
• 1 tablespoon fresh basil, finely chopped
• 1/2 tablespoon sugar
• 3 gloves of garlic, minced or finely chopped

Put all ingredients into a jar and shake 'er up! It is best when left to stand overnight.

Process for skewers:

1. Peel 4 strips of the cucumber skin off, creating a pattern on the cucumber of alternating green peel and white flesh. Slice into half-inch chunks
2. Place cherry tomatoes and cucumber slices into a large bowl.
3. In a separate bowl, create J&J's Salad Dressing (recipe follows)
4. Add marinade tomatoes and cucumbers, allow to marinate at room temperature for up to 12 hours
1. If marinating mozzarella at home, do so in separate container 
5. When ready, place a tomato on the skewer, followed by a cucumber slice, finished with a mozzarella ball. Boom: Caprese-Inspired Skewers.

Grilled Bistro Filet

Too Easy: for 5 bucks I scored this awesome bistro filet from Pacific Market and used it as the featured item and last savory dish in the menu. I seasoned it with kosher salt and black pepper on one side and salt and cayenne (lightly) on the other. With nice grill marks on each side, I kept it over heat until medium rare, then sliced (after resting) and topped with a chimichurri. 

Chimichurri:

1. Warm 1/2 cup olive oil with 1/4 tsp paprika  until the oil becomes infused with the paprika. You'll know because it will sort of shimmer. DON"T BURN THE PAPRIKA!!!
2. After allowing the paprika-infused oil to cool, put all the solid ingredients into a blender or food processor. Add the vinegar and pulse until mixed but still chunky.
3. Add the oil and blend/process on high until mixed well but still somewhat chunky.
1. NOTE: Don't make more than 1 hour ahead of serving, as the colors will turn brown after about an hour, and the chimichurri simply isn't as easy on the eyes.

White Peach Ice Cream

For dessert, I just whipped up a little ice cream using my ice cream maker, which makes making ice cream foolproof! Just combine ingredients in the bowl, mix well, and turn on! Here's the recipe:

• 3 c whole milk
• 2 c half-and-half
• 2 c heavy cream
• 1 1/2 c sugar
• 1 tsp vanilla
• 3c peeled, cut-up peaches (about 4 large or 5 medium peaches). I soak mine in 1 tbs sugar and 1 tbs orange liquor (my favorite is the Padron brand). 

Garnish with a sprig of mint! This is perfect for those who want a refreshing dessert, as opposed to an extremely sweet, very rich ice cream. If you want that, let me know--I've done it and have the recipe!