Chinese Fried Walnuts

On Saturday, we went to visit our good friends in Kewaunee to play cards.  I always like to bring something with me as a thank you.  I thought a few different snack foods would work out well.  

I wanted to try something out of the ordinary and unexpected.  These nuts were about as unexpected as you can get.

Boiling the nuts actually removes some of the bitter walnut taste.  They become tender and mild.  Most people do not necessarily like the taste of walnuts.  I believe making them this way will convince even the harshest critics.

The sugar and salt coating over the nuts enhance the mild flavor.  One tip, however, is you must keep a very close eye on the nuts while frying because they can burn very quickly.

 

Chinese Fried Walnuts

1  pound shelled walnuts

1  cup sugar

Vegetable oil; for frying

Salt; to taste

1. Place walnuts in a stockpot and fill with water.  Bring to boil over medium high heat.  Boil for 2 minutes.  Strain the nuts but do not rinse.

2.  Toss the drained nuts in a bowl and toss with sugar while still hot until coated.

3.  Heat 3-inches of oil in stockpot over medium-high heat.  When oil appears to shimmer, drop one coated nut in the oil.  The nut should start to sizzle immediately.  Fry nuts in 3 batches.  Before placing each batch in oil, toss nuts and sugar mixture.  Fry for 3-5 minutes. 

4.  When lightly browned, remove with slotted spoon and transfer each batch to cookie sheet.  Sprinkle with salt to taste while still hot.  Let cool and break apart.  

Beef and Asparagus Puff Pastry Slices

Every month or so, Kevin's office holds a potluck and I always love to test new recipes on them.  :)  The theme this month was soups.  Others in the office already had chosen soups and breads, so I thought I would make something that could be served on the side with them.

I have made this appetizer in another variation for them and it seemed to go well.  The last time, I made it with ham and cheese.  Though it looks like it would be slightly cumbersome to make, it is rather easy to assemble.

The slice roast beef and horseradish sauce are a natural combination that works well together.  The addition of asparagus and Swiss cheese puts this appetizer right where it needs to be.  Amounts used in horseradish sauce are subject to your own tastes.

Going by the two 2-inch squares that were brought home as sacrificed leftovers, I would say everyone enjoyed it~!

Beef and Asparagus Puff Pastry Slices

1  box puff pastry sheets; thawed overnight in the refrigerator
1/2 cup sour cream
1/4 cup creamy horseradish sauce
1 tablespoon horseradish mustard; or dijon will work
salt and pepper to taste
12 ounces sliced roast beef (lunch meat works fine)
12 ounces sliced Swiss cheese
1/2 pound asparagus spears; cut into 1-inch pieces and blanched
1 egg; beaten

1.  Lightly flour work surface and first piece of puff pastry.  Roll out to approximately 12x17.  Lay on foiled baking sheet.  Repeat for the second layer and put to side.

2.  Mix the sour cream, horseradish sauce, and mustard in bowl; add salt and pepper to taste.  Spread a thin layer on the puff pastry leaving 1-inch space around edge to seal.  Reserve the remaining sauce for topping when serving.

3.  Add roast beef slices; overlapping slightly to cover the puff pastry.

4.  Scatter the asparagus pieces over the top of the roast beef.

5.  Add Swiss cheese slices; overlapping slightly

6.  Brush the 1-inch edge with beaten egg.  Lay the second piece of puff pastry over the top and press the edges to seal.

7.  Cut a few slits in the top piece of puff pastry for steam to escape.

8.  Brush the top sheet with egg mixture and bake in a 400 degree oven for 20-25 minutes; or until golden brown.

9.  Serve warm or room temperature.  Serve with horseradish cream sauce on the side.

Texas Caviar

A few summers ago, we invited our good friend Linda over for a 4th of July barbecue.  The story begins with a combination of 90 degree heat and a bottle of Malibu rum.  I am guessing you know exactly where this is going.  You may be thinking 'oh no, not another drinking story.'  Well, I assure you that this story is about food.

On the menu, was a beer can chicken, some form of veggie, potato and our friend Linda's Texas Caviar.  As the afternoon progressed and the chicken cooked on the grill, we indulged in some summertime libations.  Let me put it this way...I was VERY thirsty that day.  As Kevin and Linda were deep in conversation, I was focusing my attention on this terrific relish/dip.  When they took a breather from discussing the crisis' of the world, they came over for some of the 'caviar.'  As it turned out, I was busy polishing off 3/4 of the bowl.  Oops!  As is always the case, the afternoon was full of laughter and fun.

From what I remember of dinner, once the beer can came out of the chicken, Mr. Chicken decided he would do a dance number across the counter.  Picture Tom Cruise in Risky Business!  The evening ended in a glorious fireworks display over one of our great local lakes.  At least that is what they told me happened. I was very tired and decided to nap during the fireworks!

Thanks Linda, for this latest batch!  I wish everyone a very safe and happy Independence Day!

Texas Caviar

1          16 oz. can black eye peas, with jalapeno, drained

1          16 oz. can pinto beans, drained

1          16 oz. can black beans, rinsed and drained

1          6 1/2 oz. can pimiento strips, chopped

1          onion, chopped

1          cube celery, chopped

1          cup green bell peppers, chopped

1          green chili pepper, chopped

1          16 oz. can white corn, shoepeg, drained (this is a must!)

1          teaspoon salt

½         teaspoon pepper

1          tablespoon water

¾         cup cider vinegar

½         cup canola oil

¾         cup sugar

1.  Mix dressing ingredients - last 6 and heat till sugar dissolves.  Cool to room temperature.

2.  Pour dressing over bean mixture.  Marinate at least 2 hours or overnight.

3.  Before serving, drain and serve with Frito Scoop chips.  Marinate in refrigerator.

Tomato, Basil, and Mozzarella Bruschetta

An easy weeknight appetizer for the summertime couldn't be any better with the combination of French bread, fresh mozzarella cheese, vine-ripened tomatoes, and fresh basil leaves. As I type this entry, my mouth is starting to water and we just had this last night.

Tomato, Basil, and Mozzarella Bruschetta

6 slices of french bread; toasted

Olive oil

Balsamic vinegar

Kosher salt
6 slices of fresh mozzarella; sliced 1/4-inch thick

6 slices of tomato; sliced 1/4-inch thick

6 basil leaves





1. Slice 6 slices of French bread about 1/2-inch thick and toast lightly.
2.  Lightly drizzle with Balsamic vinegar and olive oil.
3.  Sprinkle lightly with kosher salt.
4.  Add slice of mozzarella cheese.
5.  Add slice of tomato
6.  Add basil leaves.
7.  Serve at room temperature.

Tomatillo Guacamole

As I was paging through this month's Food Network Magazine, I ran across a trio of recipes for guacamole.  Since I am home alone this weekend, I thought guacamole with chips would be good.  We also had left over flank steak from the other night and figured a quick fajita would be a great addition to the guacamole with chips.

Tomatillos are actually not related in any way to a tomato.  They are a berriers from the Cape Gooseberry plant.  In Mexican cultures, the tomatillo is concerned the "green" tomato.

The recipe from the magazine has been adapted to my own personal taste.  The original did not include cumin, tomato, and chili powder.  This will make about 3 cups of dip depending on the size of your avocados.

Tomatillo Guacamole
2 avocados; skin and pit removed then cubed
2 tomatillos; husks removed and rinsed to remove sticky film
1 jalapeno
1/4 cup chopped white onion
1/4 cup chopped cilantro
Juice of 1/2 lime
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 tomato; seeded and chopped

1.  Boil 2 tomatillos in water for 5 minutes.
2.  In blender, puree 1/4 cup chopped cilantro, 1/4 cup chopped white onion, 1 jalapeno, juice of 1/2 lime, and splash of the tomatillo water until small chunks.
3.  Remove tomatillos from water and cool.  When cool enough to handle roughly chop and add to blender with other ingredients and pulse in quick bursts.
4.  Add chopped avocado and quickly pulse again.
5.  Add ingredients in blender to bowl.  Add chopped tomato and spices.  Salt to taste.

Prosciutto, Figs and Gorgonzola

A while back, I went to Chicago to visit and we went to an Italian restaurant for lunch.  One of the appetizers intrigued me because I am a huge fan of all three ingredients.  This appetizer, as you can see, is very easy to prepare and great for a snack or party.

Very simply, the ingredients included 1/2 dried fig, chunk of bleu cheese, and a slice of prosciutto ham.  Roll it up and voile!  I could sit and eat this all afternoon.  Mangia!