BB Recipe Collection #4

Brick-Grilled Cornish Hens
Prep: 15 min; Chill: 1 hr; Grill: 40 min; Stand: 8 min.
Servings: 8

Ingredients

8 (1 1/2 lb. to 1 3/4 lb.) Cornish hens
3 Tbsp. kosher salt
3 Tbsp. freshly ground black pepper
3 Tbsp. minced garlic
3 Tbsp. chopped fresh rosemary
1 Tbsp. dried crushed red pepper
1/4 cup lemon juice
1/4 cup olive oil
8 aluminum foil-wrapped bricks *
Garnishes: lemon wedges, flatleaf parsley sprigs

Directions

CUT Cornish hens lengthwise through the backbone using kitchen shears, and flatten.

Combine salt and next 4 ingredients; rub evenly over hens.Place hens in 2-qt zip-top freezer bags,or 2 large baking dishes. Whisk together lemon juice and olive oil; drizzle lemon juice mixture over hens. Seal or cover, and chill 1 hr or up to 24 hrs. Remove hens from marinade, discarding marinade.

Place hens on cooking grate of grill, and top each with an aluminum foil-wrapped brick. Grill covered with grill lid, over Medium heat (300 degrees to 350 degrees) 18-20 minutes on each side, replacing bricks on hens after flipping. Turn grill off, and let stand, covered with grill lid, 5-8 minutes or until done.

If using a charcoal grill, transfer hens to a 350 degree oven and bake 5-8 minutes or until done.) Garnish if desired.

* Cast-iron skillets may be substituted for foil-wrapped bricks. Place a sheet of foil between each skillet and hen.

 

Bourbon-Chocolate Cake with Praline Frosting
Prep: 30 min; Cook: 5 min; Bake: 28 min; Chill: 30 min.
Servings: 12

Ingredients

1 cup butter
1/4cup unsweetened cocoa
1 cup water
1/2 cup buttermilk
2 large eggs
1 tsp. baking soda
1 tsp. vanilla extract
2 cups sugar
2 cups all-purpose flour
1/2 tsp. salt
Chocolate Ganache
Praline Frosting
Bourbon Glaze

Directions

GREASE bottoms of 3 (8-inch) round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set pans aside.

BEAT buttermilk and next 3 ingredients at Medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.) Pour batter evenly into prepared pans.

BAKE at 350 degrees for 25-28 minutes or until a wooden pick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cake layers will appear thin.)

SPREAD about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake.) Chillcake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up tp 24 hours, if desired.)

PIERCE about 25 holes in top of cake using a wooden or metal skewer. Pour warm Bourbon Glaze over cake.

Chocolate Ganache
Makes about 2 1/2 cups
Prep: 10 mins.; Cool: 35 minutes

Ingredients
2 cups (12 ozs) semisweet chocolate morsels
1/3 cup whipping cream
1/4 cup butter, cut into pieces

Directions
MICROWAVE chocolate morsels and cream in a glass bowl on Medium (50% power) 2-3 minutes or until morsels are melted, stirring after 1 1/2 minutes; whisk until smooth. Gradually add butter, whisking until smooth. Cool about 35 minutes or until spreading consistency, whisking every 10 minutes.

Praline Frosting
Makes 3/4 cup
Prep: 10 min; Bake: 15 min; Cook: 2 min.

Ingredients
1/2 cup chopped pecans
2 tbsp. butter
1/2 cup firmly packed light brown sugar
3 Tbsp. whipping cream
1/2 cup powdered sugar
1/2 tsp. vanilla extract

Directions

BAKE pecans on a baking sheet at 350 degrees for 15 minutes or until golden brown, stirring once.

BRING butter, brown sugar, and cream to a boil in a 2-qt saucepan over Medium heat, stirring often; boil, stirring often, 1 minute. Remove from heat, and whisk in powdered sugar and vanilla until smooth. Add toasted pecans; stir gently 3 minutesor until frosting begins to cool and thicken slightly.

Bourbon Glaze
Makes about 1 cup
Prep: 5 min.; Cook: 2 min.

Ingredients
4 Tbsp. butter
1/4 cup granualated sugar
1/4cup brown sugar
1 tsp. vanilla extract
1/3 cup bourbon

Directions
MELT 4 Tbsp. butter in a skillet over medium-High heat; stir in sugar, brown sugar, and vanilla.Cook, stirring constantly, 1 minute. Remove skillet from heat, and stir in bourbon. Carefully ignite the fumes just above liquid mixture with a long match or long multipurpose lighter. Let stand until flames disappear.

 

Squash Casserole
Prep: 15 min; Cook: 30 min; Bake: 30 min.
Servings: 8

Ingredients
3 lb.yellow squash, cut into 1/4-inch-thick strips
1 small onion, chopped
1 1/2 Tbsp.salt
16saltine crackers, divided
1 1/2 cups (6-ozs) shredded sharp Cheddar cheese, divided
1/2 cup mayonnaise
1 large egg, lightly beaten
2 Tbsp. butter, melted
1/4 tsp. pepper
1/8 tsp. salt

Directions

COOK first 3 ingredients in boiling water to cover in crockpot 25 minutes or until squash is very tender. Drain well, and mash mixture with a fork.

CRUSH 10 crackers, and stir into squash mixture; stir in 1/2 cup cheese and next 5 ingredients. Spoon mixture into a lightly greased 11 x 7 inch baking dish.

CRUSH remaining 6 crackers, and sprinkle over casserole; sprinkle remaining 1 cup cheese evenly over casserole.

BAKE, uncovered, at 350 degrees for 30 minutes or until cheese melts and casserole is bubbly.

NOTE: To make ahead, prepare recipe as directed; do not top with crackers or cheese. Cover and chill overnight. Remove from refrigerator; let stand 30 minutes. Uncover and top with crackers and cheese; bake as directed.

 

Lump Blue Crab Salad Wraps
Prep: 20 min; Chill: 8 hrs.
Servings: 8

Ingredients

2/3 cup cider vinegar
1/2 cup vegetable oil
1/2 cup ice water
1/2 tsp.salt
1/8 tsp pepper
1 lb. fresh lump crabmeat, picked and drained
1 medium onion, diced
3 bay leaves
1 Tbsp. drained capers
1/2 tsp. celery seeds
Bibb lettuce leaves

Directions
WHISK together first 5 ingredients. Add crabmeat and next 4 ingredients to dressing, tossing gently to coat. Cover and chill 8 hours.

DRAIN crabmeat mixture, reserving 1/4 cup dressing. Spoon mixture into lettuce leaves, and serve with reserved dressing.

 

Ham & Cheese in a Loaf
Prep: 15 mins.; Total: 65 mins
Servings: 6

Ingredients
1 lb frozen bread or pizza dough, thawed
1 pkg [9ozs] Shaved Smoked Ham
1 cup Shredded Cheddar Cheese
1/4 cup Miracle Whip dressing
1 egg, beaten
1 Tbsp. Grated Parmesan Cheese


Directions
PREHEAT oven to 350 degrees. Place dough on lightly floured surface; flatten slightly with hands, then roll into 12x8 inch rectangle with rolling pin.[ If dough is difficult to roll, cover with plastic wrap and let stand at room temperture for 30 mins. before rolling out.]

TOP dough evenly with ham, overlapping slices slightly and leaving a 1/2-inch border around all sides.

MIX Cheddar cheese and dressing; spread evenly over ham.

MOISTEN edges of dough with water. Starting at one of the long sides of dough, fold 1/3 of the dough over filling, then repeat with other long side of dough. Firmly pinch ends of dough together to seal. Place, seam-side down, on lightly greased baking sheet.

CUT 3 diagonal slits in top of dough with kitchen scissors. Brush evenly with egg; sprinkle with Parmesan cheese.

BAKE 35-40 mins. or until golden brown. Cool 10 mins. before cutting into 6 slices to serve.

 

Slaw Reubens
Prep: 10 mins.; Cook: 4 mins.
Servings: 2

Ingredients

2 cups shredded coleslaw mix
5 Tbsp. Thousand-Island-Dressing, divided
1 Tbsp. white vinegar
1/4 tsp. freshly ground pepper
1 tsp. spicy brown mustard
4 slices rye or pumpernickel bread
1 pkg (7ozs) sliced roast beef
1/2 Granny Smith apple, cored and thinly sliced
2 (1-oz) Swiss cheese slices
2 Tbsp. butter, melted

Directions

STIR together coleslaw mix, 2 Tbsp. thousand-island-dressing, vinegar and pepper in medium bowl.

STIR together spicy brown mustard, and remaing 3 Tbsp. thousand-island dressing; spread mixture on 1-side of bread slices. Top 2-bread slices evenly with beef; top each with half of apple slices and 1 cheese slice.

DIVIDE slaw mixture evenly over cheese. Top with remaining bread slices, dressing mixture sides down. Brush both sides of sandwiches with melted butter.

COOK sandwiches in a Large lightly-greased nonstick skillet over Medium-High heat 2 minutes each side, until golden. Serve immediately.






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Orange-Pecan-Squash Bake
Prep:15 min.; Total: 30 mins
Servings: 4


Ingredients

1 small butternut squash [about 1-lb]
3/4 cup packed brown sugar
1/4 cup honey
2 Tbsp. butter or margarine
2 Tbsp. orange juice
2 Tbsp. chopped pecans


Directions

HEAT oven to 375 degrees. Spray 8-inch square [2-quart] glass baking dish with cooking spray. Cut squash into 4 pieces; discard seeds and membranes.

PLACE squash skin-side down in baking dish. Cover with microwavable plastic wrap. Microwave on High 5-10 minutes or until slightly tender.

MEANWHILE in 2-quart saucepan, mix brown sugar, honey, butter, and orange juice. Heat to boiling over medium heat, stirring occasionally. Reduce heat to Low; simmer uncovered 2-3 minutes or until slightly thickened. Remove from heat. Stir in pecans.

SPOON brown sugar mixture evenly over squash. Bake 10 minutes or until squash is fork-tender.

 

Pizza Salad [Antipasto Salad]
Servings: 8-10

I toss this salad together when we're going to have Pizza, because it's made out of Pizza ingredients.

Ingredients
6 cups torn leaf lettuce
8 ounces of pepperoni, julienned
6 ounces provolone cheese, julienned
1 cup [4 ozs] shredded mozzarella cheese
2 medium tomatoes, chopped
1 can [8 ozs] tomato sauce
1 can [6 ozs] pitted ripe olives, drained and halved
1 Tbsp. minced chives
1/2 cup vegetable oil
1/4 cup red wine vinegar
1 tsp. salt
1 tsp. sugar
1 tsp. dried oregano
1/2 tsp. garlic powder
1/4 tsp. pepper

Directions

PLACE the lettuce on a large serving platter. Arrange the pepperoni, cheeses, tomatoes and olives over the top. Sprinkle with chives.

IN a blender, combine the remaining ingredients; cover and process until smooth. Drizzle over salad.

 

Corn Pasta Salad
Servings: 10

I use tri-color pasta, crunchy corn, red onion, and green pepper for this chilled salad to give it a bit of color.

Ingredients

2 cups cooked tri-color spiral pasta
1 pkg. [16 ozs] frozen corn, thawed
1 cup chopped celery
1 medium green pepper, chopped
1 cup chopped, seeded tomatoes
1/2 cup diced pimentos
1/2 cup chopped red onion
1 cup picante sauce
2 Tbsp. vegetable oil
1 Tbsp. lemon juice
1 garlic clove, minced
1 Tbsp. sugar
1/2 tsp. salt

Directions

IN a large bowl, combine the first seven ingredients.

IN a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar, and salt; shake well.

POUR over pasta mixture and toss to coat.

COVER and refrigerate overnight.

 

Curried Bean Salad
Servings: 6

Ingredients

1 can [16 ozs] kidney beans, rinsed and drained
1 can [15 ozs] pinto beans, rinsed and drained
1 can [15 ozs] garbanzo beans or chickpeas, rinsed and drained
1 can [15 1/4 ozs] whole kernal corn, drained
3 celery ribs, chopped
1/2 cup chopped green onions
1/2 cup cider vinegar
1/4 cup vegetable oil
4 garlic cloves, minced
2 tsp. dried oregano
1 tsp. pepper
1/2 tsp. ground cumin
1/2 tsp. curry powder

Directions

IN a bowl, combine the beans, corn, celery, and onions.

IN a jar with a tight-fitting lid, combine the remaining ingredients; shake well.

DRIZZLE over bean mixture and toss gently to coat.

COVER and refrigerate overnight. Serve with a slotted spoon.