Recipes:

Fresh Boiled Shrimp with Homemade Dill Cocktail Sauce
Ingredients:
1 pound large, fresh boiled shrimp (you can either boil them yourself by adding 1 pound shell on shrimp to a pot of boiling water with 4 bay leaves, 1 lemon cut in quarters, a palm full of whole peppercorns, 1/2 cup salt, 1/4 cup red pepper flakes and 4 garlic cloves, cut in half.  Boil for 5-7 minutes until the shrimp have turned pink and curled in. Then drain and refrigerate until cold.  Peel, leaving the tail on and set aside in the refrigerator until ready to serve) or buy pre-boiled.  Shrimp is high in cholesterol, but are a great source of low-fat and low-cal protein if you keep the cholesterol in check.
For the cocktail sauce -
3/4 cup ketchup
2 tablespoons freshly grated horseradish
6 drops hot sauce
1 tablespoon Worcestershire sauce
1/2 tablespoon fresh dill – chopped fine
Dash freshly ground black pepper
Juice of 1/2 lemon
Dash of salt

Preparation:
Combine all the ingredients for the cocktail sauce together.  Serve with the shrimp on a large platter.

Cucumbers with Herbed Chevre, Smoked Salmon and Caviar
This is super simple and so delicious.  Chevre is a lower calorie and lower fat cheese.  A bit of caviar adds elegance, and a bit of decadence to this easy appetizer.
Ingredients:
1 English cucumber, cut into 1/2 inch rounds
4 ounces garlic-herb chevre, softened
1 teaspoon skim milk + more if needed
1 1/2 tablespoons chopped herbs (parsley, dill, basil, thyme), chopped very fine
Dash of salt and pepper
1 teaspoon lemon zest + 1 teaspoon lemon juice
3 ounces gravlox smoked salmon
1 ounce caviar, optional

Preparation:
Combine the chevre, milk, herbs, juice and zest together, mixing well. Lay the cucumbers out, cut side up, on a serving dish and season lightly with salt and pepper.  Using a piping bag or a knife cover the top of the cucumber rounds with a bit of the chevre mixture.  Top each cucumber round with a thin slice of smokes salmon, then top with a bit of caviar.  Serve very cold.

Cucumber with Chevre, Cilantro, Mint and Mango
Using plain chevre in this light bite lets the sweetness of the cheese, mango and mint shine. The cucumber is a great base to lighten up instead of using crackers.
Ingredients:
1 English cucumber – sliced into 1/2 inch rounds
1 mango – peeled and sliced thin
4 ounces fresh chevre – softened
2 teaspoons skim milk
zest of 1/2 lemon
1 tablespoon fresh mint + more for garnish, chopped
1/2 tablespoon fresh cilantro + more for garnish, chopped
Freshly cracked pepper
Salt

Preparation:
Lay the cucumber rounds, cut side up, on a platter.  Season lightly with salt and fresh ground pepper.  Mix the chevre together with the milk, cilantro, mint and zest.  Pipe or spread some of the chevre mixture on to each round and top with a slice of mango.  Garnish with additional herbs, serve cold.

Recipe:

Tomato-Basil Bread Pudding
Ingredients:
Half a loaf of day old bread, cut into large cubes.  We used rosemary bread, to add an extra herbal note and left the crusts on.  You can remove the crusts if you prefer
1 pint red cherry tomatoes – cut in half
1/2 pint yellow cherry tomatoes – cut in half
1 small red onion
4 cloves garlic – minced
2  tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 teaspoon dried Italian seasoning
2 teaspoons black pepper
Salt
1 teaspoon red pepper flakes
1 tablespoon pine nuts – toasted and chopped
3 tablespoons fresh basil + more for garnish – julienne
1 tablespoon lemon zest
2 teaspoons lemon juice
4 large eggs
1 1/2 cups fat-free or regular half and half
1/2 cup grated Parmesan cheese
3 ounces fresh mozzarella – cubed
Cooking spray

Preparation:
Pre-heat oven to 400.  In a mixing bowl toss the tomatoes together with the Italian seasoning, 1/2 teaspoon black pepper, 1 teaspoon salt, balsamic vinegar and 1 tablespoon oil with 1 clove of minced garlic.  Pour on to a foil lined baking sheet.  Roast for 20 minutes until the tomatoes are very soft and caramelized.  Meanwhile saute the onions and garlic in the remaining olive oil until softened, about 7-10 minutes. Add the lemon zest and juice, red pepper flakes and season with a bit of salt and pepper.  In a large mixing bowl whisk the eggs together.  Whisk in the half and half and season with salt and pepper. Reduce oven temp to 350 degrees when the tomatoes have roasted and are removed from the oven.  Add the bread, tomatoes, pine nuts, half of the Parmesan cheese and basil to the egg mixture and stir well to incorporate.  Spray a baking dish with cooking spray.   Pour the bread and egg mixture into the baking dish.  Dot the mozzarella cheese around the top of the pudding.  Sprinkle the top with the remaining Parmesan cheese.  Cover with aluminum foil.  Bake at 350 degrees for 20 minutes, then remove the foil over and continue to bake uncovered for another 10 minutes.  Garnish with a sprinkle of fresh basil and serve hot with basil pesto on the side.

Recipe:

Sweet and Spicy Roasted Corn Soup
Ingredients:
4 ears fresh corn, shucked and cleaned
1 tablespoon grapeseed oil
1 tablespoon butter
1 yellow onion – chopped
2 carrots – chopped
2 stalks celery – chopped
4 cloves garlic – chopped
2 Poblano peppers – seared, seeds and ribs removed and chopped
1 jalapeno pepper – seared, seeds and ribs removed, chopped
2 teaspoons ground cumin
2 teaspoons coriander
1 1/2 tablespoon garam masala
Salt and Freshly ground black pepper
4 cups chicken or vegetable stock
1 can lite coconut milk
1 cup fat free or regular half and half, or cream
2 tablespoons chopped cilantro, plus more for garnish
1 tablespoon chopped chives, for garnish

Preparation:
Heat oven to 400 degrees.  Wrap each ear of corn in aluminum foil after seasoning each with a bit of salt and pepper.  Roast for at least 40 minutes.  Meanwhile on an open flame or grill sear the poblano and jalapeno peppers until they blister, then remove stem, cut in half and remove the seeds and ribs then chop.  In a large Dutch oven heat the oil and butter over medium heat, then add the onion, carrots and celery.  Saute for 5-7 minutes to soften, stirring occasionally.  Remove the corn from the foil and cut off the cob.  Add most (reserving some for garnish) to the pot with the peppers and garlic.  Add the dried spices and season generously with salt and pepper.  Stir to combine and cook together for 5 minutes.
Add the chicken stock and bring to a boil.  Add the cilantro then simmer for 15 minutes.  With an immersion blender or food processor puree the soup until silky smooth.  Add back to the pot and whisk in the coconut milk and half and half and bring back up to a simmer.  Simmer until ready to serve.  Adjust any final seasonings and ladle into big soup bowls.  Top with cilantro, chives and a few kernels of corn.

We flew into Birmingham the morning of the game on a plane filled with dozens of other game goers enjoying Bloody Mary’s and excited about the 3rd bowl appearance for the team in the past 3 years.  We arrived just in time to visit the Mustang Club tent for a Bud Light and a little camaraderie, then it was into Legion Field, the circa 1920′s stadium named for the American Legion.

A powerful first quarter set the stage for an impressive win over the Big East team.

After enjoying the game from the sidelines we were ready for a night of celebrating, Pittsburgh style….it was however, also a weekend of Wild Card NFL games, and we wanted to watch New Orleans.  We had heard the Five Points South district was the place to play in Birmingham, and after running into some SMU alums in the lobby of our hotel we took their restaurant suggestion and headed to Highlands in Five Points South.  Just saying “please take us to five points” to our cab driver made me feel like I was in The Gangs of New York, but in reality the area is a hip restaurant and bar filled square of five major streets coming together.

Highlands is buzzing with locals and visitors sipping Champagne and Burgundy, and slurping oysters from all over the country in this French inspired bistro.  We grab a few seats at the bar, just in view of the tiny TV, allowing us to see a score every now and then, and still enjoy the beauty and elegance of this cozy, chic bistro opened by James Beard award winning chef Frank Stitt in 1982 known for adding French flair to southern food.

After Champagne and martini’s we order a bottle of Chateau Haut-Segottes Saint-Emillion Bordeaux with a colossal shrimp cocktail for me and pate for Gary, followed by a wild greens salad and mushroom risotto.  Simple, elegant and clean with rich, unprocessed flavors.  And the wine, and earthy, leathery, cherry filled red that came at the recommendation from our excellent bartender who aptly noted this is one of the best wines for the price on their list, and we have to concur.  After dinner we both indulged in an after dinner drink, Sambuca with a French Press coffee for Gary; Green tea with Domaine de Canton Ginger Liqueur for me…..green tea with ginger liqueur may be the best flavor combo in the world…..

We were flying back mid-day on Sunday but wanted to see a little bit more of Birmingham so we went back to the five points area and walked a bit.  You never know what you will see….outside of one of the shops a man was holding a mammoth size hawk he had caught the day before and, from what I could tell, was likely to become the new mascot for his near by tattoo parlor.

We ducked into a spot called MetroPrime for a bite of lunch.  We opted for lunch in a glass with their MetroMary Bloody Mary complete with fresh horseradish, house-made Worcestershire sauce, Old Bay seasoning on the rim and another one of those colossal shrimps as a garnish.  Delicious (and filling.)

Then off to the airport for an upgraded flight home and very happy memories of a great bowl win and a gracious Southern city.  A perfect way to start 2012!

Recipe:

Fire Roasted Tomato and Veggie Soup
Ingredients:
2 tablespoons olive oil
2 large carrots – Tips and ends removed, scrubbed and sliced into thin disks
1 large yellow onion – sliced thin
3 cloves garlic – sliced thin
2 celery stalks – sliced thin
1 zucchini squash – cut in half, then sliced into thin half moons
1 large can fire roasted tomatoes
2 whole jarred roasted red peppers – chopped well
2 cups tomato juice
4 cups chicken stock
Salt and Pepper
2 tablespoons fresh basil – chopped
1 tablespoon fresh dill – chopped
1 tablespoon fresh parsley – chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons red pepper flakes
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce

Preparation:
Heat oil over medium heat in a large Dutch oven. Add the carrots, onion, celery and begin to sweat the veggies for about 5 minutes.  Add the squash and garlic and season with salt and pepper to your taste (about 1 tablespoon of each).   Cook for 7-10 minutes as the veggies soften adding a bit of stock it needed.  Add the peppers, tomatoes, dried spices, vinegar, hot sauce and Worcestershire sauce.  Cook for 3-5 minutes as the flavors meld together.  Add the stock and tomato juice and bring to a boil, then simmer for 10 minutes.  Add the fresh herbs and simmer for another 10-15 minutes, until ready to serve.  Adjust any final seasoning and serve hot.

Recipe:

Goat Cheese, Sun-Dried Tomato and Pesto Stuffed Pork Tenderloin
Ingredients:
1 – 2 1/2 pound pork tenderloin, all excess fat trimmed
3 cloves garlic – minced
2 tablespoons tomato paste
Salt and pepper
2 tablespoons basil pesto
2 tablespoons sun-dried tomato tapenade
5 large fresh basil leaves
2 ounces fresh goat cheese, softened
1/2 cup white wine
1/4 cup water

Preparation:
About 2 hours prior to cooking rub the outside of the tenderloin with the tomato paste, garlic and season generously with salt and pepper.  Wrap in plastic wrap and place in the refrigerator.  About 20 minutes prior to cooking remove from the fridge to allow some of the chill to come off the meat.  Preheat oven to 375 degrees.  Carefully make a wide pocket in the center of the tenderloin, being careful not to go all the way through the meat.  Spread the tapenade on one side of the pork, then cover with the basil leaves, then top with the goat cheese and then the pesto.  Press together and bind with either toothpicks or kitchen twine so the stuffing stays inside the pork.  Wrap in foil and place in a large baking dish.  Add the wine and water to the bottom of the dish.  Roast for about 30-40 minutes, until a meat thermometer reads about 155-160 degrees (we like the pork to be done….)  Remove from the oven and allow to rest for 10 minutes.  Unwrap and remove the picks.  Slice and serve over polenta or mashed potatoes.

We did a lot of cooking over the holidays, with friends and family joining us throughout the month to raise a glass, play a song and mainly, come together in celebration of the season.  This quick and easy soup is both delicious, and figure friendly if your New Year’s resolution involves healthy, low-fat eating.

Recipe:

Spicy Carrot-Ginger Soup
Ingredients:
1 1/2 tablespoons grapeseed oil
8 large carrots – top and end removed, scrubbed and chopped into 1 inch pieces
1 large red onion – chopped
2 stalks celery – chopped
1 leak – chopped and cleaned well
1 large jalapeno – chopped (we left the seeds and ribs in because we like the heat, adjust for your taste)
Salt and pepper
3 tablespoons grated ginger
2 cloves garlic – minced
1 teaspoon ground cinnamon
1 teaspoon hot paprika
1 tablespoon ground cumin
2 teaspoons curry powder
1 tablespoon chopped fresh parsley
2 tablespoon chopped fresh cilantro – plus more for garnish
1 tablespoon chopped fresh mint
5 cups chicken stock (or veggie stock to keep it vegan)
2 cups fat-free half and half, milk or cream
Pomegranate seeds for garnish

Preparation:
Heat oil in a large heavy bottomed pan over medium heat.  Add the carrots, onion, leak, jalapeno and celery.  Cook, stirring continuously, for 5-7 minutes as the veggies start to soften.  Add the ginger, garlic and season generously with salt and pepper (about 1 tablespoon of each).  Cook for another 3 minutes then add the remaining dried spices and cook together for another 3 minutes, adding a bit of stock if the veggies start to stick.  Add remaining stock and bring to a boil, then reduce to a simmer and add the fresh herbs.  Simmer for 15-20 minutes until the veggies are very tender.  Remove from heat and let cool slightly then blend to a smooth consistency using a hand blender or food processor.  Bring the soup back up to a simmer and whisk in the half and half.  Simmer until ready to serve (at least 5-10 minutes so the flavors combine.)   Serve in big soup bowls garnished with fresh cilantro and a few pomegranate seeds.

We hope your Christmas is filled with love, laughter and joy.
Add some tasty food, incredible wine and lots of presents!
Cheers!

I had seen a recipe for an amaretto pound cake that seemed simple enough, and as luck would have it, I had all the ingredients needed in my pantry and bar.  Me being me though, I of course doctored up what I saw…adding in some extra spices, flavors, and lots more amaretto.  Simply delicious, beautiful and spot on topped with fresh whipped cream, a perfect way to finish our holiday feast.

Recipe:

Amaretto Cake with Fresh Berries and Whipped Cream
Ingredients:
For the cake – This made 8 cupcakes and 1 8×8 square cake….a lot of amaretto cake, but so delicious.  You could also make 2 square cakes and stack them on top of each other with the glaze in the center, or just make cupcakes.
4 cups all purpose flour
2 cups sugar
3 sticks butter (room temp)
1 teaspoon salt
1/2 teaspoon nutmeg
1/3 teaspoon ground cinnamon
2 teaspoons baking powder
8 large eggs
1 tablespoon vanilla extract
1 tablespoon almond extract
Zest of 1 lemon
1 cup amaretto – divided into 3/4 cup and 1/4 cup

For the glaze -
1/4 cup amaretto
3 tablespoons powdered sugar

For the whipped cream -
1 pint whole whipping cream
2 1/2 tablespoons granulated sugar
1 teaspoon almond extract
1 teaspoon vanilla extract

Fresh berries, pomegranate seeds and chopped almonds for garnish

Preparation:
Preheat oven to 325 degrees.  Add room temp butter to a stand mixer and begin to beat on the lowest setting.  Add the sugar and continue to mix until the butter and sugar are fully incorporated, pushing down the sides occasionally.  In a separate bowl sift the flour, baking powder and salt together.  Add the eggs to the sugar and butter mixture then carefully add half the four mixture, pushing down the sides to make sure all the flour is getting incorporated.  Add the extracts and the 3/4 cup amaretto.  Mix to incorporate then add the rest of the flour, mixing just until the wet and dry ingredients are one.  Remove the bowl from the mixer and stir from bottom to top to make sure all of the batter is mixed together.  Spray your cake and cup-cake pans liberally with cooking spray so the cake won’t stick and fill about 1/2 way up, adding any extra to the cake pan instead of the cupcakes.  Bake for about 20 minutes, checking occasionally.  When the tops are golden brown remove from the oven and place a toothpick into the center of the cake and the centers of a few cupcakes.  If they come out clean, the cake is done.  When the cake is still warm lightly drizzle with the remaining 1/4 cup of amaretto.

To make the glaze and the whipped cream -
As the cakes are baking whisk the powdered sugar and amaretto together to form a thick paste like glaze.  Set aside.
Clean your mixing bowl and place it in the freezer for a 10 minutes.  Remove and replace it on the stand mixer.  Add the cream, extracts and sugar and using the wire whip attachment whip the cream until soft peaks are formed.  Place in the refrigerator until ready to serve.

When ready to serve drizzle the glaze over each cupcake and the whole cake, then arrange how ever you would like on a platter.  Sprinkle with almonds then liberally with your favorite fresh berries.  Serve with whipped cream on the side.

Recipe:

Braised Lamb with Fennel, Herbs and Pomegranate Seeds
Ingredients: (served 10)
2 tablespoons grapeseed oil
3 pounds leg of lamb, cut into 2×2 inch chunks
2 white onions – chopped
3 stalks celery – chopped
1 fennel bulb – frawns removed, cored and chopped
3 cloves garlic – chopped
1 jalapeno pepper – chopped (we kept the seeds intact to add that layer of heat – remove seeds if it is too hot for your taste)
3 carrots – cleaned and chopped
3 cups beef broth
1 14 oz can diced tomatoes
1 tablespoon tomato paste
3 cups good red wine
1 cup water
2 tablespoons balsamic vinegar
1 teaspoon ground cinnamon
1 1/2 tablespoons ground cumin
1 1/2 tablespoons Hungarian paprika
1/2 teaspoon ground cloves
2 tablespoons fresh cilantro – chopped
1 tablespoon fresh tarragon – chopped
1 stem fresh rosemary – chopped
1 tablespoon fresh thyme
2 tablespoons fresh mint – chopped
2 tablespoons fresh parsley – chopped
Salt and pepper
Fresh pomegranate seeds for garnish

Preparation:
Heat 2 tablespoons oil in a large stock pot over medium heat.  Season the lamb with salt and pepper and add the lamb to the pot. Brown the lamb on all sides.  Remove the lamb from the pot and set aside.  Add the onion, fennel, jalapeno and celery to the pot with the oil and lamb juices.  Cook for 7-10 minutes until the veggies are soft and starting to turn translucent.  Add the garlic and season generously with salt and pepper.  Cook another 3-5 minutes.  Add the lamb and any accumulated juices back into the pot and season with all the dried spices, stirring to coat.  Add the tomatoes, tomato paste, vinegar, broth, red wine and water, along with half of the fresh herbs. Stir well to incorporate. Bring to a boil then reduce the heat to a simmer and simmer for several hours, stirring occasionally.  30 minutes prior to serving add the remaining herbs and the carrots.  Add more water if necessary.  When ready to serve adjust the salt and pepper to your taste and serve over creamy polenta or mashed potatoes.  Garnish with fresh pomegranate seeds.