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Mustard Glazed Pork Tenderloin. METRO photo

By Barbara Beltrami

Ah, mustard…slathered on a hot pastrami on rye, squeezed on a hot dog, mixed with mayonnaise on a ham and cheese sandwich. But let’s think outside the box or rather the jar. A little dollop in a vinaigrette, blended with cream in a sauce or combined with brown sugar for glazing a roast gives mustard an equally important role. 

And then there are the different types of mustard — yellow, honey, spicy brown, Dijon, whole grain, hot, English, German.

According to Wikipedia the bruised or cracked mustard seeds are mixed with water, vinegar, wine, salt, and other liquids as well as spices to create a paste that ranges from bright yellow to dark brown and give us what we think of as prepared mustard. 

A common condiment in the cuisines of India, Bangladesh and the Mediterranean as well as northern and Southeastern Europe, Asia, the Americas and Africa, it is one of the most widely used condiments world wide. 

There are several jars of mustard lined up on my refrigerator door, and although I’m sometimes not sure which one to use, it’s always an adventure for my taste buds.

Creamy Mustard Vinaigrette

YIELD: Makes a scant 3/4 cup

INGREDIENTS: 

1/2 cup extra virgin olive oil

1 1/2 tablespoons red wine vinegar

1 tablespoon freshly squeezed lemon juice

Salt and freshly ground pepper to taste

1 heaping tablespoon prepared Dijon mustard

1 garlic clove, bruised

1/2 teaspoon mayonnaise

DIRECTIONS: 

In a small bowl combine all ingredients and whisk vigorously until mixture emulsifies. Let sit at least 15 minutes; before serving remove garlic. Serve with Romaine or Bibb lettuce for a green salad or boiled potatoes for a potato salad.

Mustard Glazed Pork Tenderloin

YIELD: Makes 4 servings

INGREDIENTS: 

1 1/2 – 2 pounds pork tenderloin

1/2 cup brown sugar

2 rounded tablespoons prepared grainy mustard

2 tablespoons dry sherry

1 tablespoon soy sauce

1/4 cup olive oil

Salt and freshly ground pepper

DIRECTIONS: 

Pat meat dry with paper towels. Season with salt and pepper. In a large bowl combine the brown sugar, mustard, sherry and soy sauce. 

Add pork and turn well to thoroughly coat. Marinate at least 15 minutes or up to one hour. Heat a large cast iron skillet over medium-high heat until smoking; swirl olive oil in pan until it is completely coated, sprinkle pork with salt and pepper, then place it in pan and reduce heat to medium-low. Cook, turning meat every 3 minutes or so until it is caramelized on all sides, about 20 to 25 minutes; remove, tent with foil and let sit 10 minutes. Carve into 1/4-1/2” slices and serve with rice and roasted root vegetables.

Creamy Mustard Sauce with Herbs

YIELD: Makes about 1 1/2 cups

INGREDIENTS: 

2 tablespoon olive oil

1 shallot finely chopped

2 garlic cloves, finely chopped

1 cup heavy cream

1/2 cup prepared Dijon mustard

Salt and freshly ground white pepper to taste

2 tablespoons fresh herbs such as tarragon, chives, dill, oregano or parsley

DIRECTIONS: 

In a medium saucepan, warm oil over medium heat; add shallot and garlic and saute, stirring frequently, until shallot is opaque, about 3 minutes. Reduce heat to low, add cream, mustard, salt and pepper and herbs and cook, stirring constantly, until sauce thickens, about one minute. Serve with asparagus, Brussels sprouts, string beans, cauliflower, ham, pork, chicken or fish.

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Run a fork around the perimeter of the cooked spaghetti squash to release the strands. Photo from Pixabay

By Barbara Beltrami

Spaghetti squash is that pale yellow oval variety that takes its name from its textured flesh that very much resembles spaghetti.  It is delicious with all sorts of sauces and seasonings, but spaghetti it is not. It’s an acceptable substitute for those who are carb or calorie conscious, but I repeat, it is not spaghetti. All that being said, I enjoy cooking and eating it and have found and tweaked some interesting recipes that take it to a couple of ethnic facsimiles. Spaghetti Squash Carbonara, Spaghetti Squash Sauerkraut with Kielbasa, and Spaghetti Squash Chili are particularly tasty. Nothing but spaghetti is spaghetti but spaghetti squash is still a very nice veggie.

Spaghetti Squash Carbonara

YIELD: Makes 4 servings

INGREDIENTS: 

2 large spaghetti squash, 2 1/2  to 3 pounds each

1 cup freshly grated parmesan cheese

1 large egg

Coarse salt to taste and a generous amount of freshly ground pepper

6 ounces pancetta, finely chopped

1 garlic clove, minced

Pinch crushed hot red pepper flakes

1/2 cup heavy cream

1/3 cup chopped fresh flat leaf parsley

DIRECTIONS: 

Cut squash in half lengthwise. With a sharp spoon, scrape out the seeds and discard. Cover halves tightly with plastic wrap and microwave on high until flesh is very tender, then using a fork, scrape the spaghetti-like strands of flesh into a bowl. Meanwhile in a medium bowl mix together the grated cheese, egg, salt and pepper. 

In a large skillet over medium high heat, cook the pancetta until slightly brown, about 5 minutes; add garlic and red pepper flakes and cook just until garlic release its aroma, about 30 to 45 seconds. Stir in cream, bring to a boil, reduce heat to medium and stir in squash strands. Add cheese mixture and gently toss with squash mixture. Transfer to bowl, sprinkle with parsley and serve hot or warm with an arugula salad.

Spaghetti Squash Sauerkraut with Kielbasa

YIELD: Makes 4 servings

INGREDIENTS: 

1 large spaghetti squash (about 2 1/2 -3 pounds), halved lengthwise and seeded

2 large eggs, well beaten

1 1/3 cups sauerkraut, squeezed dry and chopped

Salt and freshly ground black pepper to taste

1 1/4 cups seeded rye bread crumbs

4 kielbasa sausages, cooked and sliced as desired

2 tablespoons vegetable oil

1 cup shredded Swiss cheese

DIRECTIONS: 

Place squash cut side down, uncovered, in a microwave safe dish with 1/4 cup water and cook on high until flesh is tender, about 10 minutes. Meanwhile in a large bowl combine eggs, sauerkraut, salt and pepper, bread crumbs, and kielbasa slices. When squash is cool enough to handle use a sharp spoon to scrape the flesh into the bowl with the sauerkraut mixture. Position rack in upper third of oven; preheat broiler. Place an ovenproof skillet over medium high heat to warm the oil; turn squash mixture in skillet and spread evenly; reduce heat to medium and cook without stirring until bottom is golden. Sprinkle with cheese and broil until top is golden, about 5 minutes. Serve with hash browned potatoes.

Spaghetti Squash Chili

YIELD: Makes 4 servings

INGREDIENTS: 

1 large spaghetti squash, about 2 1/2 to 3 pounds, halved lengthwise, seeds scraped out and discarded

1 medium onion, diced

1/4 cup vegetable oil

2 garlic cloves, chopped

1 pound ground beef

2 tablespoons tomato paste

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon ground coriander

1 tablespoon chopped fresh oregano

1/2 teaspoon hot red pepper flakes

Salt and freshly ground black pepper

One 28-ounce can diced tomatoes

One 14-ounce can red kidney beans, rinsed and drained

1 cup shredded Manchego cheese

1/2 cup chopped fresh cilantro

1/2 cup sour cream

DIRECTIONS: 

Cover cut side of squash with plastic wrap and microwave on high setting until soft, about 10 to 12 minutes. With fork, scrape into strands. Remove half of onion, place in cold water and cover tightly. Heat oil in large saucepan over medium heat; add remaining onion and garlic and cook, stirring occasionally until soft, about 3 minutes. Add beef, tomato paste, chili powder, cumin, coriander, oregano, pepper flakes and salt and pepper. Cook stirring occasionally until meat is brown, about 6 to 8 minutes. 

Add tomatoes with their juice and about 3/4 cup water to mixture, raise heat to high and bring to a boil, then reduce heat to medium low, add beans and cook until mixture is slightly thickened, about 20 minutes. Transfer chili to bowl, top with spaghetti squash, drained remaining onion, cheese, cilantro and sour cream. Serve hot or warm with tortilla chips.

Spaghetti Squash. Pixabay photo

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METRO photo

Carving jack-o’-lanterns is a Halloween tradition that both adults and children enjoy. It’s hard to resist an opportunity to carve a funny or scary face into a pumpkin that will soon make its way to the front porch, but there’s another irresistible element to carving pumpkins as well.

Roasted pumpkin seeds make for a tasty, tempting treat. Seeds must be removed before carving pumpkins, so turning them into a savory snack is a great way to make use of them and cook up some fuel for family carving sessions. Roasting pumpkin seeds is a straightforward process, though some people may have their own techniques to make seeds more flavorful.

The following recipe for Roasted Pumpkin Seeds from the Food Network reflects various ways to prepare this beloved snack, ensuring that people with varying tastes can no doubt find a way to incorporate their favorite flavors into this Halloween staple.

Roasted Pumpkin Seeds

1. Seed the pumpkin: Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.

2. Clean the seeds: Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don’t blot with paper towels; the seeds will stick.

3. Dry them: Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.

4. Add spices: Toss the seeds with olive oil, salt and your choice of spices (see below). Return to the oven and bake until crisp and golden, about 20 more minutes.

5. Sweet Toss with cinnamon and sugar (do not use salt in step 4).

6. Indian Toss with garam masala; mix with currants after roasting.

7. Spanish Toss with smoked paprika; mix with slivered almonds after roasting.

8. Italian Toss with grated parmesan and dried oregano.

9. Barbecue Toss with brown sugar, chipotle chile powder and ground cumin.

 

 

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Oysters Rockefeller. Photo by Brittany Steiner/Unsplash

By Barbara Beltrami

There are some of you out there who know how I feel about oysters. I’m crazy about them, so much so that one of the items on my bucket list is to learn how to open them.  And so serious am I about this challenge that I’ve ordered the appropriate utensils from Amazon and am now the proud owner of an oyster knife and gloves. 

And there are some of you out there who also know how accident prone I am so what remains now is meeting not so much the challenge of opening the oysters but doing so without impaling myself on the oyster knife! 

My favorite oyster preparation is no preparation … just opening them and slurping them raw from the shell with maybe a squeeze of lemon and/or a raspberry mignonette. In second place are fried oysters, preferably in a traditional po’boy sandwich. And then, let’s not forget Oysters Rockefeller, that elegant appetizer on a bed of spinach, doused with Pernod and baked on a bed of rock salt.

Raspberry Vinegar Mignonette

YIELD: Makes about 1/3 to 1/2 cup

INGREDIENTS: 

1/4 cup white or red wine vinegar

2 tablespoons raspberry vinegar

2 tablespoons finely chopped shallots

1/2 tablespoon coarsely ground pepper

Pinch of salt

DIRECTIONS: 

In a small bowl, whisk together all ingredients. Cover and let sit for 20 to 30 minutes for flavors to blend. Serve with freshly opened chilled oysters on the half shell and French bread with unsalted butter.

Fried Oyster Po’ Boy

YIELD: Makes 4 servings

INGREDIENTS: 

3 eggs

1 quart shucked oysters, drained

2 1/2 – 3 cups cornmeal

1/4 cup flour

Coarse salt and freshly ground pepper to taste

1 /2 teaspoon cayenne

Canola or vegetable oil for frying

1 long baguette, cut cross-wise into 4 pieces, then sliced horizontally

1/2 cup mayonnaise or remoulade sauce

1 1/2 cups shredded iceberg or romaine lettuce

2 tomatoes, thinly sliced 

12 dill pickle slices

DIRECTIONS: 

In a medium bowl, beat eggs, add oysters, stir to coat and let sit 10 minutes. In a gallon size resealable plastic bag, combine cornmeal, flour, salt and pepper and cayenne. With a fork, remove oysters, one at a time, from bag. Let excess egg drip off, then shake and toss, again, one at a time, in cornmeal mixture. 

Pour one inch of oil or more into a deep skillet; heat over medium-high setting till a pinch of flour mixture sizzles; place oysters, with spaces in between, in oil and fry, turning once, until golden brown on both sides, about 3 minutes. (You may have to fry them in two batches); drain on paper towels. Spread top halves of bread with mayonnaise or sauce; on bottom halves arrange lettuce, tomatoes and pickles, then oysters; add sandwich top. Serve with fries or potato chips.

Oysters Rockefeller

YIELD: Makes 8 appetizer servings

INGREDIENTS: 

4 tablespoons unsalted butter

3 garlic cloves, minced

1/4 cup unflavored bread crumbs

1 shallot, minced

2 scallions, thinly sliced

2 cups fresh spinach, washed and drained

1/4 cup Pernod

Salt and pepper to taste

Generous dash hot red pepper sauce

2 tablespoons extra virgin olive oil

1 tablespoon chopped fresh flat leaf parsley

24 oysters on the half shell

Rock salt

Lemon wedges

Fennel leaves

 DIRECTIONS: 

Preheat oven to 450 F. In a small-medium saucepan melt butter, add garlic and cook over medium heat just long enough to infuse butter, 2 minutes or less. In a small bowl, place bread crumbs and half the garlic butter; toss and set aside. To the remaining garlic butter in the skillet, add shallot, scallions and spinach and cook just until spinach wilts, about 2 to 3 minutes. Deglaze pan with Pernod, add salt and pepper and hot red pepper sauce, then continue cooking over medium heat until liquid evaporates, about 2 to 3 minutes.  

Add oil and parsley to bread crumbs, season again with salt and pepper to taste and toss to combine. Put one teaspoonful of spinach mixture on top of each oyster, then top with a teaspoonful of the bread crumb mixture. Generously sprinkle a large baking pan with rock salt; arrange oysters in the salt crystals to keep them from tilting; bake until golden, about 10 to15 minutes. Remove from oven, top with fennel leaves and serve with lemon wedges and chilled champagne.

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Blueberry Banana Smoothie

A Splendid Smoothie

(Culinary.net) If you ever find yourself craving something healthy and easy to make, you’re not alone. Maybe you are constantly on the go, chasing after little ones or just started a new job. Whether you’re on the move or relaxing at home, smoothies are a simple way to add nutritious ingredients to your diet.

From strawberries and mangos to blueberries and more, there are almost limitless smoothie options. You can use different combinations of greens and textures or even add something savory like peanut or almond butter.

This Blueberry Banana Smoothie is simple with just a couple basic directions and gives you the energy you need to finish out your day strong.

It has 1 cup of spinach, which is full of iron and vitamins, frozen bananas and blueberries to fill up your fruit intake for the day and berry yogurt to add a hint of dairy and some sweetness to your drink.

Garnish your finished product with fresh blueberries for some extra flair. With chia seeds for added texture, this smoothie is perfect for breakfast or even an afternoon snack.

Find more healthy recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Blueberry Banana Smoothie

YIELD: Serves 2

INGREDIENTS:

1 cup spinach

1/2 cup water

2 tablespoons apple cider vinegar blend

1 tablespoon almond butter

1/2 cup bananas, frozen

1/2 cup blueberries, frozen

1 tablespoon chia seeds

1/4 teaspoon ground cinnamon

1/4 teaspoon minced ginger

1/2 cup berry yogurt

fresh blueberries, for garnish (optional)

DIRECTIONS:

In blender, blend spinach, water, apple cider vinegar, almond butter, frozen bananas, frozen blueberries, chia seeds, cinnamon, ginger and yogurt until smooth.

Pour into two glasses and garnish with fresh blueberries, if desired.

See video of recipe here.

 

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Serve a Sweet Treat

Surprise your family with a dessert fit for the season. This Carrot Cake recipe is a traditional take on the timeless treat and created using everyday ingredients. 

Find more dessert inspiration at Culinary.net.

Carrot Cake

Ingredients:

2 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon baking powder

1 cup vegetable oil

1 1/4 cups sugar

3 eggs

1 1/2 cups carrots, shredded

1 cup crushed pineapple with juice

2/3 cup walnuts

Frosting:

2 packages (8 ounces each) cream cheese

3/4 cup butter, softened

1 teaspoon vanilla extract

5 1/2 cups powdered sugar

Directions:

Heat oven to 350 F.

In large bowl, sift flour, baking soda, salt, cinnamon and baking powder.

In mixing bowl, cream together oil and sugar. Add eggs one at a time. Gradually add in carrots and crushed pineapple.

Add dry mixture to wet ingredients and beat until smooth. Fold in walnuts.

Pour batter into two lightly greased 8-inch round cake pans and bake 25-30 minutes, or until knife inserted in center comes out clean. Allow cakes to cool completely. Remove cakes from pans and slice off tops to level cakes.

To make frosting: In mixing bowl, cream together cream cheese, butter and vanilla. Gradually add in powdered sugar and mix until smooth.

Spread two large spoonfuls frosting over top of one cake and stack second cake on top. Frost entire cake with remaining frosting.

See video here.

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Bran Muffins

By Barbara Beltrami

Sometimes when I really want to know how to cook something, I go to the store-bought container the main ingredient comes in. I figure the producer isn’t going to steer me wrong and give me a recipe that doesn’t work or isn’t any good because then their product will look bad. 

That being said, I usually can’t help fiddling around a little bit with the recipe and seeing if I can give another dimension or slightly different taste. It might just be the addition of nuts to a muffin recipe or garlic or onion to a stew recipe or maybe even just a pinch of an additional spice or herb, and because it’s never anything radical, so far this habit hasn’t caused disaster. 

So here are a couple of recipes I’ve tweaked successfully. The featured product or ingredient bears an asterisk. My addition or substitution bears a double asterisk.

Bran Muffins

Bran Muffins

YIELD: Makes 12 muffins

INGREDIENTS: 

12 paper baking cups or cooking spray 

*1 1/2 cups Original Fiber One cereal

1 1/2 cups milk

1/2 cup raisins, if desired

**1 teaspoon vanilla (instead of 1/2 teaspoon)

1/4 cup vegetable oil

1 large egg

1 1/2 cups all-purpose flour

1/2 cup packed brown sugar

3 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon, if desired

**1/2 teaspoon ground nutmeg

**1/2 cup chopped walnuts

DIRECTIONS: 

Heat oven to 400 F. Place a paper baking cup in each of 12 regular-size muffin cups or spray just the bottoms of the cups with cooking spray. Place the bran is a resealable food storage plastic bag; seal the bag, and roll over it with a rolling pin or bottle, or press with bottom of small saucepan to crush cereal into fine crumbs. 

In a medium bowl, stir the crushed cereal, milk, raisins and vanilla until well mixed.  Let stand about 5 minutes or until cereal has softened. Beat in the oil and egg with a fork.  In another bowl, stir the flour, brown sugar, baking powder, salt, cinnamon, nutmeg and walnuts until well mixed. Stir flour mixture into cereal mixture just until flour is moistened (batter will be lumpy). Spoon the batter into the cups, dividing batter evenly.  

Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. If muffins were baked in paper baking cups, immediately remove from pan to a cooling rack. If muffins were baked in a sprayed pan, leave in pan 5 minutes, then remove from pan to cooling rack. Serve warm.

Stuffed Peppers

Stuffed Peppers

YIELD: Makes 6 servings.

INGREDIENTS: 

3 large bell peppers, cut in half lengthwise and seeds removed

2 tablespoons unsalted butter

1 cup chopped onion

1 cup chopped celery

1/2 cup sliced scallion

1 garlic clove

**1 cup frozen peas, thawed (instead of corn)

One 14-ounce can chopped tomatoes, drained

1/4 cup chopped parsley

**1 tablespoon fresh thyme leaves (instead of dried rosemary)

*1 cup Ben’s Original Long Grain White Rice, cooked

1 teaspoon salt

**Freshly ground pepper to taste

**1/4 cup unflavored breadcrumbs (instead of cornflake crumbs)

**1 tablespoon olive oil

DIRECTIONS: 

Preheat oven to 350 F. Grease a 9″ x 13″ x 5″ rectangular baking dish and place pepper, cut side down, in the oven while it preheats. Meanwhile, in a large skillet over medium heat, melt butter; add onion, celery, scallion and garlic and sauté until tender, about 5 minutes; remove and discard garlic. Add peas, tomatoes, parsley, thyme, rice, salt and pepper and stir frequently until heated through, about two minutes. Remove dish with peppers from oven, turn peppers over so cut side is up and fill each one with rice mixture. Sprinkle breadcrumbs on top and drizzle 1/2 teaspoon olive oil over crumbs. Bake uncovered 12 to 15 minutes until heated through. **Serve with a bean salad.

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Pixabay photo

By Barbara Beltrami

My cooking is largely governed by the seasons. Of course, appetite and occasion figure into it, but it’s mostly all about what’s fresh and abundant. Hence, this column about tomatoes. If you’re like me, you’re wondering what you were thinking when you planted all those cute little tomato plants in May. Or your neighbor is leaving tomatoes on your doorstep daily. Or you just came back from the farm stand and couldn’t resist that basket of tomatoes when you went  just to pick up a few ears of corn. Personally, I can’t think of a better thing to have too much of.

So tonight it’s going to be a tomato and chick pea salad; for tomorrow I’m thinking maybe some pasta with blistered cherry tomatoes and goat cheese; and for Sunday brunch I’m going to cook up a pan of what my friend Elena calls “eggs from Hell”which are actually eggs cooked atop a smooth but spicy tomato sauce. All this having been said, there’s nothing quite so fine as a just-picked, sun-warmed tomato sprinkled with salt and pepper and drizzled with extra virgin olive oil.

Tomato and Chick Pea Salad

YIELD: Makes 6 servings

Pixabay photo

INGREDIENTS:

2/3 cup extra virgin olive oil

2 teaspoons ground cumin

1 teaspoon cayenne

Coarse salt and freshly ground pepper to taste

3 tablespoons sherry vinegar

1 teaspoon prepared Dijon mustard

6 cups loosely packed chopped Romaine lettuce

2 red bell peppers, seeded and chopped

2 yellow bell peppers, seeded and chopped

1 medium cucumber, seeded and diced

1 1/4 pounds cherry tomatoes, quartered or halved, depending on size

One 14-ounce can chick peas, rinsed and drained

DIRECTIONS: 

In a large serving bowl, whisk together the oil, cumin, cayenne, salt and pepper, vinegar and mustard. Just before serving add the lettuce, peppers, cucumbers, tomatoes and chick peas; toss well. Serve at room temperature with toasted pita bread and feta cheese.

Penne with Blistered Cherry Tomatoes and Goat Cheese

YIELD: Makes 4 servings

INGREDIENTS:

3/4 cup extra virgin olive oil

4 garlic cloves, smashed

2 quarts cherry tomatoes

1 teaspoon crushed red pepper flakes

2 cups torn basil leaves

Coarse salt and freshly ground pepper to taste

1 pound penne

Basil sprigs for garnish

DIRECTIONS: 

In a large pot or skillet heat half the oil; add garlic and cook over low heat until it is soft and releases its aroma, about one minute.  Raise heat to medium and add tomatoes, pepper flakes, basil, salt and pepper. Cook, stirring to coat all the tomatoes and mashing some with the back of a wooden spoon, until they start to burst, about 4 or 5 minutes. Continue to cook until a thick sauce starts to form and about half the tomatoes remain intact, about 10 to 12 minutes. Meanwhile bring a large pot of salted water to a boil and cook pasta according to package directions. When pasta is al dente drain and transfer to pot with tomatoes; stirring constantly over medium heat. Transfer to serving bowl and drizzle with remaining oil. Garnish with basil sprigs and serve hot or warm with an arugula and mesclun salad.

Elena’s Eggs from Hell

YIELD: 4 to 6 servings

INGREDIENTS:

1/4 cup extra virgin olive oil

2 garlic cloves, chopped

6 to 8 Roma tomatoes, pureed but still chunky

Salt and freshly ground black pepper, to taste

1/2 to 1 teaspoon crushed red pepper flakes 

1/3 cup chopped flat leaf parsley

4 to 6 large eggs

DIRECTIONS: 

In a large nonstick skillet over medium heat warm the oil, then add the garlic and cook until it releases its aroma and is soft, about 30 to 45 seconds. Add the tomatoes, salt, pepper, red pepper flakes and parsley and cook over medium heat until the excess liquid is evaporated, about 5 minutes. While it is hot carefully break the eggs over the tomato sauce, season with salt and pepper and cook until whites are no longer runny and yolks are still soft. Serve with toasted Italian bread.

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Dreamy Chocolate Mousse
A Memory-Making Mousse

Some of the best memories throughout life stick with you forever as you play them over and over in your head and smile, thinking fondly of those times.

A lot of these good memories are centered around laughs, great conversation and irresistible, mouthwatering food. Family events such as wedding showers or Mother’s Day, or the first day of spring after a bitter winter, can be reasons to celebrate and indulge in something out of the ordinary.

This Dreamy Chocolate Mousse can make those special memories just a little bit sweeter. It’s rich, decadent and full of scrumptious chocolate flavor. Topped with whipped cream and shaved chocolate, it’s the perfect addition to almost any special occasion.

It works as a dessert after a meal or just a special treat. It can be served at a big event or simply a Sunday afternoon at home.

Find more sweet treat recipes at Culinary.net.

Dreamy Chocolate Mousse

YIELD: Serves: 4 to 8

INGREDIENTS:

8 ounces bittersweet chocolate, chopped, plus chocolate shavings (optional)

40 large marshmallows

2 1/4 cups heavy cream, divided

DIRECTION:

In large bowl, combine chopped chocolate, marshmallows and 1/2 cup heavy cream. Microwave 2 minutes on high, or until marshmallows are melted. Let mixture cool 1 hour.

Using mixer, whip 1 3/4 cups heavy cream until soft peaks form. Reserve and refrigerate 1/2 cup whipped cream for topping.

In cooled chocolate mixture, fold in 2 cups whipped cream until combined. Add remaining whipped cream and mix until combined.

Spoon mousse into ramekins. Refrigerate at least 2 hours.

To serve, top with 1/2 cup reserved whipped cream and sprinkle with shaved chocolate, if desired.

See video of recipe here.

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Barbecued Chicken. Metro photo

By Barbara Beltrami

Labor Day is more or less the official farewell to summer. It’s a bittersweet holiday marking the end of lazy, languorous days poolside or at the beach with time being some abstract notion governed more by light than by the hands on the clock. In our reluctance to let go of all that summer connotes, we hang on, in wishful perpetuity, to whatever we can salvage despite the back-to-school, close-the-pool regimen. 

One thing that endures far beyond the season is cooking on the grill. So what better way to celebrate this holiday than with a barbecue in the great outdoors with all the traditional dishes that we love and crave. It can be anything from a clam bake to a hot dog roast but it must include barbecued chicken too, spicy and sticky and charred. Here are three different ways to do that chicken. Sauces can be thinned out with a little water if they get too thick.

All 3 versions would be great served with any one or combination of the following: tossed salad, garlic bread, corn on the cob, iceberg lettuce with blue cheese dressing, coleslaw, potato salad, sweet potato fries, corn bread, baked beans, macaroni salad.

Barbecued Chicken #1

YIELD: Makes 4 servings

INGREDIENTS:

Barbecued Chicken. Metro photo

3/4 cup ketchup

1 heaping tablespoon brown sugar

1 heaping tablespoon apple cider vinegar

1 tablespoon Worcestershire sauce

1 teaspoon za’atar

1/2 teaspoon cayenne

2 garlic cloves, minced

One medium onion, minced

Salt and freshly ground pepper to taste

1 broiler -fryer chicken cut into 8 pieces

DIRECTIONS: 

In a large bowl combine ketchup, brown sugar, vinegar, Worcestershire sauce, za’atar, cayenne, garlic, onion, salt and pepper.  Place chicken parts in bowl and toss to thoroughly coat. Transfer contents of bowl to a large resealable bag, seal and refrigerate for two hours. Prepare a grill on medium heat and place chicken on grill over indirect heat, turning once and basting with any remaining sauce, until it is lightly charred, cooked through and an instant read thermometer reads 165 F, about 25 to 30 minutes. 

Barbecued Chicken #2

YIELD: Makes 8 servings

INGREDIENTS:

1 tablespoon unsalted butter

4 garlic cloves, minced

1 cup ketchup

1/3 cup brown sugar

1/4 cup tomato sauce

1 tablespoon cucumber relish

2 tablespoons Worcestershire sauce

1 tablespoon prepared mustard

Salt and freshly ground pepper to taste

2 generous dashes hot pepper sauce

8 chicken breast halves, bone in

DIRECTIONS: 

In a medium saucepan over medium heat, melt butter, then add garlic and cook, constantly stirring, 30 seconds, until it releases its aroma. Add the ketchup, brown sugar, tomato sauce, relish,Worcestershire sauce, mustard, salt and pepper and hot pepper sauce; stirring constantly, bring to a boil over medium-high heat, then remove from heat and set aside. Prepare grill on medium heat; season chicken with salt and pepper, then grill, covered, turning and basting frequently with sauce, until charred on both sides and cooked through, about 30 minutes. 

Barbecued Chicken #3

YIELD: Makes 8 servings

INGREDIENTS:

1/2 cup + 1 tablespoon olive oil

1/2 cup white wine vinegar

1 tablespoon salt

1 tablespoon sugar

1 teaspoon crushed red pepper flakes

8 bone in chicken thighs or half-breasts 

1 cup ketchup

1/3 cup packed brown sugar

2 tablespoons smoked paprika

1 tablespoon chili powder

2 garlic cloves, minced

1 teaspoon cayenne

Salt to taste

DIRECTIONS: 

In a large bowl whisk together half a cup of the oil, vinegar, salt, sugar and red pepper flakes. Place chicken pieces in gallon size resealable plastic bag, then pour marinade in, seal bag and tilt and rotate to be sure chicken is thoroughly coated. Refrigerate, turning bag occasionally 4 to 8 hours. 

When ready to grill remove chicken from refrigerator and let come to room temperature. In a small saucepan combine the remaining tablespoon oil, ketchup, brown sugar, paprika, chili powder, garlic, cayenne and salt; over medium heat; stirring frequently, bring to a boil, then reduce heat and simmer 15 minutes, stirring occasionally. Set aside to cool 10 minutes. 

Set a grill on medium-low heat to 300 F. Remove chicken from marinade and discard marinade. Place chicken pieces on grill, cover and cook for 10 minutes, turning once. During last 15 to 20 minutes or so of cooking, baste with barbecue sauce and turn frequently. When chicken is charred, sauce is thickened and sticky and a thermometer reads 165 F, it should be cooked through after a total of about 30 minutes.

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