Back to the Kitchen: Easy and festive recipes for Labor Day

BY GWEN KENNEALLY

Labor Day is the first Monday of September and is a time to acknowledge those in the workforce by having a traditional last blowout of the summer. Since you don’t want to work too hard on this holiday, I’ve got some recipes that are both festive and easy. Many can be prepared in advance so you  can be a guest at your own party!

The long weekend means that you should do your planning and shopping before Saturday, so you can relax and enjoy the holiday. Even the dessert can be easy by baking the shortbread and brownies ahead of time and letting guests assemble their own plate. Make sure to have lots of fresh whipped cream on hand! These easy and delicious recipes and menus will help you make the most of your time off and still feed your family and friends wonderful food! Have a great weekend!

Basic Steps to Grill a Chicken

1. Buy chicken parts or cut up a whole chicken. Remove skin and fat, if desired, then rinse chicken and pat dry with paper towels.

2. Prepare a bed of medium-hot coals in a charcoal grill, or heat a gas grill to medium-hot. Coat the grill rack with oil or nonstick spray for easier cleanup later.

3. Prepare the chicken as per the recipe. Place chicken parts on grill rack.

4. Cook chicken for about 30 to 45

Minutes. Turn chicken every 10 minutes for even cooking.

6. Check for doneness by cutting into the middle of a piece of chicken. The juices should run clear when you cut into the thickest part of the piece.

7. Serve immediately or cool, chill and serve cold. Brush on one of the following amazing sauces!

Slicks BBQ Sauce

3/4 cup white wine vinegar

1/2-cup dark brown sugar

4 Shakes Worchester

4 shakes Tabasco

1 clove garlic minced

1-tablespoon black pepper

1-teaspoon celery salt

1 heaping teaspoon chili powder

4 tablespoons French’s mustard

1 cup Heinz ketchup

Mix all ingredients in an empty and clean 1/2-gallon milk jug. It is best to make a couple of days a head. Shake vigorously at least twice a day.

Joshua Jenkins Maple Garlic Sauce

1 stick butter

2 cups real maple syrup (not a Mrs. Butterworth’s)

½ head garlic

Melt butter in a pan. Pour in syrup. Smash up garlic. Cook over a low flame, in fact I’ll do a double stack on my burner covers and put the flame as low as it can. Let it cook for at least an hour, so the garlic flavor seeps into the syrup. Stirring often to keep things from burning. If the syrup cooks down to much add some room temperature water to keep it from becoming a soft boil candy. Add 1/2 cup at a time, stir or whisk well when you do this to incorporate everything. Spread on your favorite grill item and let the heat do its thing. I’ve used this on everything from Portobello Mushrooms to steaks, lamb, chicken, and even shrimp. It’s all-good. The garlic and butter cut the sweet sugar of the syrup, and you end up with a nice contrast.

Peach Barbeque Sauce

1-pound fresh peaches

3/4 cup chopped sweet onion such as Vidalia

1 jalapeño, chopped

1/4-cup cider vinegar

1/4-cup bourbon

3 tablespoons mild honey

2 tablespoons Dijon mustard

1-teaspoon brown sugar

1-teaspoon chili powder

4 cloves garlic, minced

1-teaspoon cinnamon

1-teaspoon black pepper

1/2-teaspoon ground ginger

Puree peaches in a blender. Combine all ingredients in a saucepan and bring to a low boil. Reduce heat and simmer for 30 minutes, stirring frequently to prevent burning. Allow cooling and using on chicken, beef.

Rinse the chicken and dry with paper towels. Rub the chicken with the garlic and salt; place in a heavy plastic bag. Combine the remaining ingredients and add to the chicken. Marinate in a cool place for at least one hour or refrigerate for up to two days. Prepare the grill. When the coals are medium hot, drain the chicken and cook over the coals, turning after 10 minutes and basting them frequently with the marinade, for a total of 30 minutes, or until they are golden brown. If the chicken is browning too quickly, move to a cooler part of the grill. Serve hot or at room temperature.

Pesto Planked Salmon

1 18″ cedar plank, soaked in water 2 hours

1 – 2 1/2 to 3lb Salmon Fillet rinsed and patted dry.

1-cup fresh pesto

Juice of one lemon.

Spread pesto on fillet. Sprinkle generously with ground black pepper and lemon juice.

On a hot gas grill or very hot charcoal briquettes heat the plank for 5 minutes each side. Place fish on plank and return to the grill. And cover. Close vents 1/2 way and don’t open for 15 minutes. Check for doneness in middle of fillet…pink and flaky. Serve immediately.

Pesto

If you are lucky enough to be at an open-air market or a specialty store you can find amazing varieties of fresh basil. Play with all of them!

5 large garlic cloves

1-cup pine nuts (or Walnuts work as well)

5 cups packed fresh basil

1-cup fresh parsley

1 cup fresh Parmigiano, coarsely grated

1 1/2 cup olive oil

In a blender or food processor mix garlic, nuts, basil, parsley and cheese and process

Cucumber, Tomato and Feta Salad

2 large cucumbers – halved lengthwise,

seeded and sliced

1/3 cup red wine vinegar

1-teaspoon salt

3 large tomatoes, seeded and coarsely chopped

2/3 cup coarsely chopped red onion

1/2 cup chopped fresh mint leaves

3 tablespoons olive oil

Salt and pepper to taste

In a large bowl, toss together the cucumbers, vinegar, and salt. Let stand at room temperature for an hour, stirring occasionally. Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper. Sprinkle feta on top

Grilled Vegetable Salad with Buttermilk Balsamic

1 bunch asparagus

1 zucchini

2 yellow squash

1 eggplant

1 red pepper, seeded

2 ears corn

1 small jicama, chopped

10 cherry tomatoes, halved

1 bunch arugula

1 head romaine

Salt and pepper

Lightly coat asparagus, zucchini, squash, eggplant, pepper and corn with olive oil.. Heat cast iron grill pan over high heat. Grill vegetables until tender. Toss arugula and romaine leaves with jicama and Tomatoes. With buttermilk balsamic dressing e in a bowl. Arrange on platter and top with grilled vegetables. You can top with ground pepper, shaved Parmesan or crumbled goat cheese.

Buttermilk Balsamic Dressing

3 garlic cloves, minced

4 teaspoons Dijon mustard

1-cup well-shaken low-fat buttermilk

1 1/2 tablespoons fresh lemon juice

1 cup Balsamic

1-cup olive oil

Whisk together all ingredients until well mixed. Let Stand for one hour.

Minty Roasted Potatoes

I love all of the different types of potatoes! I mix up fingerling, purple white and even sweet and yams!

16 New Potatoes

1/2 cup Olive Oil

Kosher salt, to taste

Freshly ground black pepper

8 garlic cloves finely chopped

1/4 cup coarsely chopped fresh mint leaves

Pre-heat oven to 350

Prick the potatoes with the tines of a fork and arrange them on a baking sheet. Bake for 1 1/2 hours. Cut the potatoes into quarters and place them in a serving bowl. While they are still hot, toss them with the oil, salt, pepper and garlic. Gently toss in the mint. This twist on a potato salad can be served warm or at room temperature.

Mixed Berry Short Cake

2 cups flour

1 tablespoon baking powder

3 tablespoons sugar

1/2 teaspoon salt

1/2 stick butter. cut into tiny pieces

3/4 cup heavy cream

1quart fresh berries

1/4 cup sugar

splash orange juice

Fresh whipped cream

Spray a cookie sheet with bakers joy. Pre heat oven to 450. In a bowl whisk together flour, baking powder salt and sugar. Cut in the butter until the mixture resembles coarse meal. Lightly stir in cream until the dough is just blended. Drop 12 3-inch (or smaller if doing minis) rounds of batter from a spoon Bake for about 12 minutes until golden. Meanwhile, in a large bowl gently e mix berries, sugar and orange juice. When ready to serve whip the cream. Split biscuits in half lengthwise. Cover with berries and fresh cream. Serve immediately.

Brownies

1 and 1/2 sticks butter

1 1/4 cups sugar

1 cup unsweetened cocoa powder (natural or Dutch-process)

1/4-teaspoon salt

1/2-teaspoon vanilla

2 eggs

1/2-cup flour

2/3 cup walnut or pecan pieces

3/4-cup mini chocolate chips

Preheat the oven to 325°F. Spray an 8 inch pan with Bakers Joy.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and beat vigorously for one minute with the wooden spoon. Stir in the nuts and chocolate chips. Spread evenly in the pan. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. Move to a cutting board. Cut into 16 or 25 squares.

The Weekend Cocktail: A Girlfriend Cocktail

BY GWEN KENNEALLY

It’s the  last few weeks of summer and how I would  love a girl’s day at the spa! I don’t see that happening, but this spa inspired cocktail can make you feel like you are getting pampered! The clean flavor of Vodka dances well with the crisp, fresh cucumber in this cocktail. A whisper of aquavit and the fragrance of mint enhances its complexity.

My girlfriends are so amazing! How blessed I am to have so many wonderful ladies in my life! We laugh, cry, dream, vision and even share the real messy and ugly things that we fear if anyone found out we would be mortified. All of this knowing we are safe and loved! Today I celebrate my gal pals and invite you to share this cocktail with some special friends! Cheers!

THE GIRLFRIEND COCKTAIL

4 ounces Vodka

1/4 ounce wash of aquavit

6 slices cucumber

Small sprig of mint for garnish

Add the aquavit to a cocktail shaker glass and roll around. Shake out any excess. Drop in the cucumber slices and press with a muddler to release the juices. Measure in the vodka and fill with ice. Cap and shake vigorously. Strain into two martini glasses and garnish with a small sprig of mint.

Back to the Kitchen: Cooking with Figs

BY GWEN KENNEALLY

Figs are a sensuous fruit that that represents abundance and fertility! Some people get annoyed that the bids and squirrels enjoy their harvest, but most people I know with fig trees are thrilled to share with feather, furry and human friends as the tree bears so much fruit! What I love is the excitement that fig season creates. They have a short late summer season and unlike getting a very expensive not so sweet berry in the winter, you just can’t find fresh figs all year. We just gobble them up one after another. I like to stuff them with goat cheese and drizzle with honey. You can wrap them in proscuitto, stuff them with Maytag bleu cheese and toss in your favorite salad! The dried ones work well in some recipes, but go quickly and create some fabulous fresh fig dishes. They are all over the markets, but don’t forget about our friends at fallenfruit.com who have plenty to share.

Fig and Hazelnut Jam with Apples and Parmesan

This is my take on a traditional Southern Italian appetizer. The fig jam keeps well so it is nice to have on hand for drop in guests. You can use 12 dried figs when not in season! You can use any apples, but I like the tarter varieties. I also use cognac because someone gave me a bottle of Hennessey and it just adds a subtle depth of flavor. If you prefer no alcohol you can use a good balsamic instead. The better the Parmesan the more richness and diverse the flavor combinations.

8 figs, halved

1-cup simple syrup (1 cup water + 2 cups sugar)

1 cup toasted hazelnuts, coarsely chopped

3-tablespoon cognac or brandy

3 apples, sliced1/4 inch

Wedge of Parmesan cheese, thinly shaved about the size of an apple slice

In a small saucepan bring the water and the sugar to a boil. When the sugar is completely dissolved turn off the heat and add the figs. When cool place the fig mixture and the rest of the ingredients in a food processor and pulse so it is mixed, but you can still see little chunks of hazelnut. Place in the refrigerator until ready to use. Place your apple slices on a platter and spread generously with jam and then place a piece of cheese on top.

Fresh Fig Salsa

2 cups (about 1 pound) fresh firm-ripe figs, stemmed, diced

2 mangos, diced

Juice of 2-3 limes

Juice of 1 lemon

Salt to taste

1/4 cup very finely slivered fresh ginger

1 red onion, cut into thin slivers

1 to 2 small jalapeños, very thinly sliced

1/2 cup coarsely cut cilantro

Combine all ingredients and chill several hours to blend flavors. Serve with broiled or grilled fish, chicken, pork, beef or lamb or simply eat with chips for dipping.

Homemade Tortilla Chips

12 count package of corn tortillas

Peanut oil for frying (Peanut oil is the best for holding heat. If you have a nut allergy try coconut oil or a vegetable oil is the next best thing.)

Kosher salt

Preheat oil in deep skillet. On a cutting board stack 4 tortillas and cut into 8 wedges. Repeat with remaining tortillas. Add a handful of wedges to the hot oil. Separate any that stick together. Fry until golden brown. Remove and drain on a cookie sheet lined with a brown paper bag or paper towels. Sprinkle with salt and continue with the remaining tortillas.

Cranberry Fig Chutney

2 cups cranberries

2 cups Calimyrna figs, sliced

1 red onion, chopped

2 inches ginger minced,

1 cup packed brown sugar

1-cup water

1/3-cup balsamic vinegar

Juice of one lemon

1/2-teaspoon salt

1/4 teaspoon coarsely ground black pepper

Combine all ingredients. Heat to boiling over high heat. Reduce heat and simmer, stirring occasionally, 30 minutes. Chill in the refrigerator about 4 hours or up to 2 weeks. Great over chicken, fish or tossed with steamed veggies!

Fig and Orange Chicken

This is one of my most popular chicken dishes! It is so simple and is really a one-meal dish.

1 red onion, coarsely chopped

1/2-cup currants

10 Black Mission figs or 8 of the larger, amber-colored Calimyrna figs, cut into halves

1 1/2 cups orange juice

4 teaspoons Worcestershire sauce

1-tablespoon curry powder

1-tablespoon soy sauce

4 cloves garlic, finely chopped

3 pounds chicken pieces or 6 boneless breasts

10 New potatoes, quartered

4 carrots, sliced

Salt and pepper to taste

Place washed chicken, carrots and potatoes in Pyrex or roasting pan. In a medium bowl mix the rest of the ingredients. Pour over chicken and bake at 400 for 35-40 minutes basting at least twice during cooking.

Fettuccine with Figs and Pancetta

I love the sweet savory flavors in this pasta. The rosemary gives it a beautiful finish.

1 cup pancetta, finely chopped

1 small red onion, finely chopped

4 garlic cloves, finely chopped

1 sprig rosemary, finely chopped

2 tablespoons olive oil

1/2 cup dry white wine

1-cup chicken stock

3/4 lb firm-ripe fresh figs, trimmed and quartered lengthwise

2 tablespoons parsley, finely chopped

Juice of one lemon

1-pound fettuccine

In a large sauté pan heat oil. Add pancetta and sauté for 2 minutes. Add the onion, garlic and rosemary and sauté for 5 minutes longer. Stir in wine and bring to a boil, stirring occasionally. Remove from heat and stir in stock, figs, parsley, half of pancetta, and lemon juice.

Cook fettuccine in a large pot of boiling salted water until al dente. Reserve 1/2-cup cooking water, and then drain pasta in a colander.

Add fettuccine to fig mixture with 1/4 cup reserved cooking water and salt and pepper to taste. Heat over low heat, tossing gently and adding more cooking water if mixture becomes dry, until just heated through.

Serve pasta with the remaining pancetta and freshly shaved Parmesan on top.

Oatmeal Cookies with Figs and Cranberries

These are a traditional, rich, buttery cookie. The figs and cranberries give it a classy twist. The recipe calls for dries fogs because I make them all year long, but fresh figs are a welcome replacement!

1 3/4 cup flour

3/4-cup baking soda

3/4-cup baking powder

1/2-tablespoon salt

1-teaspoon cinnamon

1/2-teaspoon nutmeg

2 sticks butter

1/4-cup sugar

1 1/2 cup brown sugar

2 eggs

3 teaspoons vanilla

3 1/2 cups old-fashioned oats

1cup-dried cranberries, chopped

1 cup dried figs, chopped

Pre-heat the oven to 350. In a large mixing bowl beat the butter, sugars, eggs and vanilla on medium speed until light and fluffy. In another bowl whisk together flour, baking soda, baking powder, cinnamon, salt, and nutmeg. Add to the butter mixture until blended and smooth. Add oats and fruit. Spray cookie sheets with bakers joy and drop a tablespoon of dough spacing about 3 inches apart. Bake until lightly brown and firm about 10 minutes. Cool on racks.

Fig Ice Cream

I got a beautiful Ice cream maker as a gift and have been playing with recipes! This one is getting better and better as fig season progresses!

2 tablespoons butter

4 cups coarsely chopped fresh figs

½ cup brown sugar

1-teaspoon cinnamon

½ teaspoon ginger

1 cup plus 2 tablespoons granulated sugar

3 tablespoons flour

¼ teaspoon salt

4-½ cups half-and-half

2 eggs beaten

2 tablespoons vanilla

Heat butter in a non-stick skillet. Add fresh figs and brown sugar and cook for 10 minutes, stirring occasionally. Remove from stove and stir in cinnamon and ginger. In a saucepan combine sugar and salt. Slowly whisk in 2-½ cups half-and-half. Cook over medium heat for 15 minutes until mixture starts to thicken, stirring constantly. Gradually stir one cup of hot half-and-half mixture into beaten eggs. Then stir egg-half-and-half mixture into the sugar, salt and half and half mixture, stirring constantly. Cook over medium heat for one minute. Stir in cooked figs and cook for an additional minute. Refrigerate mixture for two hours or overnight. Stir in remaining two cups of half-and-half and vanilla. Freeze mixture in an ice cream maker according to manufacturers’ directions.

The Weekend Cocktail: Whip up the S’mores Martini

BY GWEN KENNEALLY

August not only hosts National Marshmallow Day, but also National S’mores Day! Come On! Could we find anything better to celebrate? Do you remember your first S’more? I think I have over glamorized my experience of this traditional campfire treat over the years! In fact I don’t think it was that great at all. Sitting on the beach sun burnt and freezing, covered with mosquito bites and then when I was finished strategically placing my chocolate onto the gram cracker I waited patiently for my marshmallow to get toasted. It was black and seemed solid when I placed it on the chocolate it squished all over me and the gooey hot liquid burnt my hand causing me to drop it in the sand! I have since had more successful outdoor culinary adventures, but I think this cocktail makes up for any unpleasant memories! Cheers!

S’mores Martini

2 Ounces Chocolate Vodka

2 Ounces Bailey’s Irish Cream

2 Ounces Cream de Cacao

2 Ounces Vanilla Vodka

2 Ounces Heavy Cream

Graham Crackers, Crushed

Chocolate Syrup

12 toasted mini marshmallows or 4 large marshmallows

Dip the rim of 4 martini glasses in the chocolate syrup and then into the crushed graham crackers. Chill glasses in the freezer. Pour all the remaining ingredients except the marshmallows into a martini shaker filled with ice and shake until well blended. Skewer your marshmallows on a cocktail stick and place in the chilled glasses. Strain the drinks into the 4 glasses. Enjoy!

Back to the Kitchen: Cooking with farm fresh fruits and vegetables

BY GWEN KENNEALLY

(Editor’s Note: Do you have a favorite restaurant dish and want the recipe? Gwen will do her best to get it!  Email Gwen Kenneally  at: gwenkencook@aol.com)

Friends are handing me fruits and veggies by the bag full and we have not even hit the heat of summer! I am constantly figuring out fun and inviting ways to prepare so I don’t get that “What Mommy! Green beans again?!” Whenever I get fruit and vegetables I always cut them up and put in zip locks so we can just grab and go. We will have a great selection of great produce way into the fall! So don’t forget to eat your fruits and veggies!

Strawberry Muffins

2 1/2 cup flour

1/2-cup sugar

2 teaspoons baking powder

1-teaspoon baking soda

1/2-teaspoon salt

1 1/2 cup buttermilk

1/3 cup melted butter

2 eggs, slightly beaten

1-teaspoon vanilla

1 pint fresh strawberries, hulled and chopped

Sugar mixed with cinnamon for topping

Pre heat oven to 400. Spray muffin tin with bakers joy spray or line muffin cups with paper cupcake liners. In a large bowl combine flour, sugar, baking powder, baking soda and salt, stir well until all ingredient are well blended. In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour liquid mixture in and the strawberries. Gently fold ingredients just until moist .Do not over mix. Spoon the batter evenly into 12 muffin cups. Sprinkle each muffin with about 1/2-teaspoon sugar and cinnamon mixture. Bake 20 to 25 minutes.

Snap Peas, Green Beans and Snow Peas

2 pounds green beans

2 pounds sugar snap peas, trimmed

2 pounds snow peas, destemed

4 tablespoons rice vinegar

2-tablespoon soy sauce

1-tablespoon sesame oil

1-tablespoon brown sugar

2 cloves garlic, minced

1-inch ginger, minced

Crushed red pepper (to taste)

Salt and pepper (to taste)

In a large pot of boiling water blanch green beans, snap peas and snow peas for 2 minutes. Drain; rinse under cold water and drain again. Transfer to large bowl.

Whisk vinegar, soy sauce, sesame oil, sugar, garlic and ginger in small bowl to blend. Pour dressing over snap peas and beans. Season salad to taste with salt, pepper and red pepper flakes. Serve at once or refrigerate for several hours.

Curried Lobster And Mango Salad

2 mangos, cubed

3 tablespoons fresh limejuice

1-inch ginger, minced

2 teaspoons curry powder

3 tablespoons chopped fresh chives

2 tablespoons shallots, minced

1 red bell pepper, thinly sliced

3 celery stalks, chopped

2 Mangos, cubed

1/2-cup fresh cilantro leaves

White pepper

2 pounds cooked lobster tail meat, chopped

Place first 4 ingredients in blender. Blend until smooth. Stir in chives and shallots. Season to taste with salt and white pepper.

In a large bowl toss together bell pepper, celery, mangos and cilantro. Add lobster. Drizzle some dressing over and toss lightly. Season with salt and white pepper to taste.

Orzo Salad With Heirloom Tomatoes And Feta

8 ounces orzo

2 tablespoons white wine vinegar

½ cup fresh lemon juice

1 teaspoon lemon zest

1/2-cup olive oil

1-¼ pounds assorted heirloom tomatoes, cut into 1/2-inch pieces

1 bunch green onions, sliced

1/2 cup sliced pitted oil-cured olives

1/4 cup thinly sliced fresh basil

2 tablespoons chopped fresh Italian parsley

1 cup feta cheese, crumbled

Sautee 1/2 of the orzo in a little olive oil until golden brown. Cook all of the orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer to medium bowl; cool.

Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Pour dressing over orzo. Mix in remaining ingredients. Season to taste with salt and pepper.

Potato and Green Bean salad

3 pounds new or red bliss potatoes

4 cups green beans, trimmed

1 cup walnuts, coarsely chopped

1-teaspoon red pepper flakes

Salt and fresh ground pepper to taste

3/4-cup balsamic vinegar

1 1/2 cups olive + to coat potatoes for roasting

2 shallots finely chopped

4 garlic cloves, finely chopped

Pre-heat oven to 350.

Prick the potatoes with the tines of a fork and arrange them on a baking sheet. Coat with olive oil and salt and pepper. Bake for 1 1/2 hours. When cool enough to touch. Cut into quarters. Sautee Green beans, walnuts and red pepper flakes in 2 tablespoons of olive oil. In a small bowl whisk together oil and balsamic with garlic and shallots in a serving bowl toss the potatoes with the green bean mixture. Pour dressing and gently toss thoroughly. Let stand a t room temp for one hour and toss again before serving.

Mix Summer Greens and Maple Syrup Vinaigrette

2 cloves garlic, finely chopped

2 tablespoon Dijon Mustard

1 tablespoon Maple Syrup

6-tablespoons balsamic vinegar

1 cup Olive Oil

Whisk all ingredients together and set aside.

6 cups summer greens

Toss all lettuces together. Lightly toss with dressing.

20 grapes, halved

6 ounces Gorgonzola

Arrange lettuces on platter. Place grapes prettily on top and sprinkle with Gorgonzola and fresh ground pepper.

Crunchy Green Salad with Creamy Guacamole Dressing

2 Heads Romaine Lettuce, chopped

1 bunch watercress, leaves picked

1-cup pipitos

1 large ripe avocado

1 tablespoon Dijon Mustard

Juice of one lemon

1 teaspoon lemon zest

1-4 dashes of Tabasco sauce

1/4-cup canola oil

Halve the avocado and remove pit. Scoop out flesh into a food processor. Add mustard, lemon juice, zest Tabasco. Salt and pepper to taste and blend until smooth. With the motor running pour in the oil in a steady stream. Allow it to become rich and creamy about one minute. In a large bowl add the lettuce, watercress and pipitos. Toss with the dressing and serve.

Shrimp and Berry Salad with Citrus Vinaigrette

1 basket black berries

1-basket raspberries

1/4-cup pine nuts

2 firm-ripe avocados

1-teaspoon fresh limejuice

1 lb large shrimp, shelled and deveined

2 cups each baby spinach and arugula (or your favorite mix of greens)

Quarter avocados lengthwise, then pit and peel. Cut length wise into 1/4-inch-thick slices. Drizzle with limejuice and season with salt and pepper.

Prepare barbeque or stovetop grill (medium-high heat). Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.

In a large serving toss together spinach, arugula, berries and pine nuts and dress lightly. Arrange avocados and shrimp on top of salad and serve.

Citrus Vinaigrette

1/4-cup fresh orange juice

Juice of one lime

1/4 teaspoon ginger, finely chopped

6 tablespoons cilantro, finely chopped

1/2 tablespoon jalapeno pepper, finely chopped

3/4-cup canola oil

Whisk together vinaigrette ingredients with salt and pepper to taste.

.Grilled Chilean Sea bass with Watermelon Salsa

2 cucumbers, finely chopped

2 cups finely chopped red watermelon

1 red onion, finely chopped

1 Seeded jalapeno chili, minced

2 Cloves garlic, minced

1-inch ginger, minced

1/4 cup chopped fresh cilantro

1-teaspoon fresh limejuice

3/4-teaspoon salt

6 (6-oz) pieces Chilean Sea Bass

1 1/2 tablespoons olive oil

Prepare gas or charcoal grill for cooking. If using charcoal, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

Toss together cucumber, watermelon, onion, chili, cilantro, limejuice, garlic, ginger and salt. (Do not make salsa more than 1 hour ahead or it will become watery.)

Pat fish dry, then brush with oil and season with salt. Grill fish, on lightly oiled grill rack, turning over once, until just cooked through, 8 to 9 minutes total.

Serve fish topped with salsa.

The Weekend Cocktail: Shake up a Strawberry Martini

BY GWEN KENNEALLY

My dear friend just gave me a brown grocery bag full of strawberries from his garden. I have made a few pies and a little jam and thrown them in great salads! What about a cocktail! One question? How could a UK chef create such a California cocktail! That is why I love Jamie Oliver! Whatever fresh berries you have in your garden will work. A wonderful summer cocktail!

Strawberry Martini

Splash of dry vermouth

2 handfuls of sweet ripe strawberries, preferably wild ones, hulled

A sprig of fresh mint, leaves picked

2 handfuls of ice cubes

6 ounces gin or vodka

Chill two martini glasses and your cocktail shaker in the freezer for half an hour until really cold. Put a few drops of dry vermouth into each glass and swirl it around. Put 3 strawberries into the bottom of each glass – if they’re big ones, cut them into pieces first. Throw the remaining strawberries and the mint into the cold cocktail shaker and squash them with the end of a rolling pin. Add the ice cubes and the gin or vodka, put the top on and shake it about. Strain into your two martini glasses.

Back to the Kitchen: Chilled soups for a hot day

BY GWEN KENNEALLY

Chilled soups are a simple and refreshing way to enjoy the lazy days of summer. They are perfect for a picnic, potluck or dinner party. As a starter or as a main dish, the soup can be made that day and chilled or up to two days ahead making it perfect for entertaining.

To chill soup quickly, set bowl with soup in a larger bowl of ice and cold water and stir until cold. These refreshing soups just burst with flavor and are bold and hearty, yet crisp and light. A mixture of simple recipes for the vegan, vegetarian or the chicken and fish eater and they can easily be adapted to fit whatever category you fall into. Then there are the dessert soups! For a pretty presentation serve in a martini or margarita glass. Use lemon slices, edible flowers or star fruit as garnishes. Make sure all bowls and glasses are well chilled. Be adventurous and enjoy these savory and sweet soups on a hot day.

Heirloom Tomato Gazpacho

6 large heirloom tomatoes, all varieties and colors, seeded and diced into 1/4-inch cubes

1 medium red onion, cut into 1/4-inch cubes

4 Parisian cucumbers or 1 hothouse cucumber, seeded and diced into1/4 inch cubes

2 purple bell peppers, seeded and cut into 1/4-inch cubes

2 yellow bell peppers, seeded and cut into 1/4-inch cubes

1/4 cup fresh cilantro, roughly chopped

2 tbsp red wine vinegar

1 lemon, juiced

1 jalapeno pepper, seeded and finely chopped

Kosher salt and freshly ground black pepper

8 tbsp aged balsamic vinegar

In a blender or food processor combine tomatoes, onion, cucumber, and peppers. Add cilantro, red wine vinegar, lemon juice and jalapeno. Add a few pinches of salt and black pepper. Process vegetables into a juicy soup, leaving it nice and chunky. Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar.

Chilled Carrot Ginger Soup

1-tablespoon olive oil

2 medium red onions, sliced

1 (4 inch) piece fresh ginger

4 cups vegetable stock

4 cups orange juice

2 pounds carrots cut into 2-inch pieces

Pinch of kosher salt

1/2-teaspoon white pepper

Heat the olive oil in a large stockpot over low heat and sauté onions until they are translucent. Roughly chop the peeled ginger and add to the onions and sauté’ together for about 3 minutes. Increase heat and add the stock, orange juice and carrots. Simmer over medium heat until the carrots are tender. Season with salt and pepper Puree in batches and chill covered.

Tomato And Red Pepper Soup

2 red bell peppers, quartered and seeded

4 medium tomatoes, halved and cored

1 red onion, cut into 1/2-inch-thick slices

4 large garlic cloves, halved

2 tablespoons olive oil

1/2-teaspoon ground nutmeg

3/4-cup water

2 tablespoons heavy cream

1-teaspoon fresh lemon juice

1 1/2 teaspoons salt

1/4-teaspoon sugar

2 tablespoons finely chopped fresh mint, or to taste

Preheat broiler.

Toss bell peppers, tomatoes, onion, and garlic with oil and coriander in a large roasting pan and broil about 4 inches from heat until edges of vegetables are charred, about 7 minutes. Stir vegetables, and then broil until vegetables are tender, about 3 minutes more. Puree vegetables with any juices from pan in batches in a blender until smooth. Stir in remaining ingredients except mint.

Cool soup then chill, covered, until cold, at least 2 hours. Add mint just before serving.

Cucumber and Dill Soup with Smoked Salmon

2 tablespoons Olive Oil

1 onion, finely chopped

4 cucumbers, peeled, halved, seeded, cut crosswise into 1/2-inch-thick slices (about 6 cups)

1 large russet potato, peeled, cut into 1/2-inch pieces

3 1/2 cups chicken or vegetable stock

3 large fresh dill sprigs

Pinch Salt

1-cup sour cream

4 ounces smoked salmon, cut into 1/2-inch pieces

8 tablespoons dill chopped for garnish

Heat oil in heavy pot over medium heat. Add onions and sauté until slightly softened, about 3 minutes. Add cucumbers and potato; stir 1 minute. Add stock dill sprigs, and salt. Increase heat and bring to simmer. Reduce heat to low and cover, simmer until cucumbers and potato are tender, stirring occasionally, about 25 minutes. Working in batches, puree soup in processor until smooth. Return to pot. Cool 15 minutes. Whisk in 1/2-cup sour cream and 4 tablespoons minced dill. Cover and chill until cold. Taste soup, adding more salt if desired. Ladle soup into 6 bowls. Place dollop of sour cream in center of each bowl; sprinkle with smoked salmon and remaining 2 tablespoons minced dill.

Corn Soup with Herb Chicken

1-pound boneless skinless chicken breast

1 1/2 cups chicken stock

1 tablespoon dill sprigs, chopped

1-tablespoon chives, chopped

2 large russet potatoes cut into 1/2-inch pieces

5 cups water

5cups corn (about 8 large ears)

1/2-teaspoon ground cumin

1/2-teaspoon cayenne

1/2 to 3/4 cup ice water for thinning soup

Dill and chives for garnish

In a deep saucepan simmer chicken in stock, covered, turning it once, 10 minutes and remove pan from heat. Let chicken stand in stock, covered, 20 minutes, or until just cooked through, and cool, uncovered. Chill mixture, covered, at least until cold, about 6 hours, and up to 1 day. Drain chicken and shred into a bowl. Add dill, chives, and salt and pepper to taste and toss to combine well.

Peel potatoes and cut into 1/2-inch pieces. In a 4-quart saucepan simmer water, potatoes, corn, and cumin, partially covered, until potatoes are very tender, about 15 minutes, and cool. Discard cobs and in a blender purée half of corn mixture in batches until smooth, transferring to a bowl. , Cayenne, and salt to taste. Chill soup, covered. Before serving, thin soup with ice water if desired and season with salt and pepper if necessary. Divide soup among 4 bowls and mound chicken in center.

Citrus Gazpacho

4 pounds Heirloom tomatoes; peeled, seeded

1 Orange; peeled, segmented, diced

1 Pink grapefruit peeled, segmented, diced

3 Garlic cloves, minced

1 tablespoon white wine vinegar

1 teaspoon Salt

1 teaspoon Orange Zest

1 teaspoon Lemon Zest

1tablespoon Olive oil

1 Cucumber, peeled, seeded, diced

1 cups Red onion, diced fine

1 Yellow bell pepper, diced

1 Red pepper, diced

Black pepper and Cayenne pepper, to taste

Dice one tomato and reserve others for blending. Place reserved tomatoes, Orange juice and garlic in blender. Blend to a puree. Transfer puree to a serving bowl; add vinegar, salt, olive oil, zest, dicedorange and grapefruit, cucumber, peppers, onion and black pepper. Mix well. Season with cayenne pepper to taste. Chill for at least 3 hours or over night.

Crab and Avocado Soup

1 cup coarsely chopped avocado

2 cups cooked crabmeat

1/4-cup butter

1/4 cup Sondra flour

1 Pinch salt and pepper

1 teaspoon dried mustard

1 teaspoon crushed red pepper

4 cups milk

2 tablespoons onion, finely chopped

1/2 cup celery, finely chopped

Chopped chives, for garnish

Melt the butter and whisk in the flour, salt, pepper, and mustard. Gradually stir in the liquids, and cook until smooth and thick, stirring constantly.

Combine and blend in the remaining ingredients except chives, and chill. Pour into a chilled bowl, and garnish with chopped chives.

Chilled Watermelon-Mint Soup

4 cups cubed seeded watermelon — divided

1-cup apple juice

1 bunch fresh mint leave, chopped

1/2 inch ginger, peeled and minced

1cup Plain yogurt

Freshly ground pepper

Mint sprigs for garnish

Dice enough watermelon to measure 3 cups; reserve the rest for garnish. In blender or food processor blend watermelon, apple juice, mint

Leaves and ginger until smooth. Refrigerate, covered, for 1 hour to blend flavors.

Serve in small chilled bowls; garnish with reserved diced watermelon,

a dollop of yogurt, pepper and mint sprig.

Chilled Cherry Soup

1 Pounds ripe red cherries, pitted

(Pits reserved)

1-cup water

1 cup dry white wine

1/4-cup sugar

Juice of 2 lemons

Zest of 1 lemon

2 1/2 cups sour cream

Mint for Garnish

In a large saucepan, combine the cherry pits, water and wine, sugar and lemon juice over medium heat. Bring to a boil, then reduce the heat to low, and simmer uncovered for about 5 minutes. Cover and return to heat and let steep for 5 minutes more. Pour the liquid through a sieve and discard pits. Return the liquid to the pan. Add the cherries. Over medium heat bring to a boil and reduce the heat and simmer gently 5 minutes more. Blend the soup until smooth. Transfer to a bowl and add lemon zest and cover and refrigerate until well chilled. When ready to serve whisk in 2 cups of sour cream. Ladle into chilled bowls and garnish with remaining sour cream. Garnish with mint.

Passion Fruit Soup

2 Cups Fresh Orange Juice

2 Cups Pineapple Juice

1 1/2 Cups Unsweetened Coconut Milk

3/4-Cup Honey

1/4 Cup Lemon Juice

Lemon Zest

1 Tbsp. Vanilla extract

2 Cups Pineapple, peeled and diced

2 Cups Mango, peeled, pitted, and diced

1-Cup Passion Fruit

Lemon slices, mint sprigs or berries for garnish.

In a mixing bowl, combine the orange juice, pineapple juice, coconut milk, and honey and lemon juice. Cover and chill overnight. To serve, uncover and stir soup mixture. Pour into chilled soup bowls. In the center of each bowl, add a layer of pineapple and then mango. Then drizzle the passion fruit on top of the fruit, and in the soup. Garnish with a lemon slice, a sprig or mint or berries.

Chocolate Hazelnut Soup

4-cup half-and-half

6 ounces semi-sweet chocolate

1/2-cup sugar

4 egg yolks

1/2 cup Frangelico

1/2 cup whipping cream, lightly whipped

1 cup chopped hazelnuts, toasted

In a saucepan combine half-and-half, chocolate, and sugar and place over medium-low heat, stirring frequently, until the chocolate melts. Beat the egg yolks in a small bowl, and then whisk in about 1/2 cup o the chocolate mixture. Whisk the egg mixture into the soup and simmer, stir frequently, until the soup thickens slightly, about 5 minutes. Remove from heat and stir in the liqueurs. Pour a container, tightly cover, and refrigerate for up to 5 days.

Pour into a container, tightly cover, and refrigerate until chilled, at least 2 hours or as long as 5 days. Remove from the refrigerate about 20 minutes before serving. Ladle into chilled bowls and garnish with dollop of whipped cream and toasted hazelnuts.

Back to the Kitchen: Skewers and Kabobs

BY GWEN KENNEALLY

Skewers are usually one bite on a stick and kabobs are a meal on a stick! Both are wonderful ways to take advantage of grilling in this warm summer weather. Meat, veggies, tofu, fruit and any combination are a great place to start! Always remember that if you are using wooden skewers to soak then for at least one hour before using to prevent from burning. This is the time you get to be very creative and play with what ever ingredients you like. This is Southern California entertaining at its best!

Orange and Vegetable Kabob

1 large sweet onion

1 large orange, unpeeled

1 medium sweet red pepper, cut into 1-inch pieces

1 medium yellow bell pepper, cut into 1-inch pieces

8 medium fresh mushrooms

8 cherry tomatoes

2 small yellow summer squash, cut into 1-inch slices

MARINADE:

1/2-cup olive or vegetable oil

Juice and zest from 1 large lemon

Juice and zest from one small orange

3 cloves garlic

1 inch ginger, peeled and minced

1-teaspoon salt

1/4-teaspoon pepper

Cut the onion and orange into eight wedges; halve each wedge. Alternately thread vegetables and orange pieces onto eight metal or soaked wooden skewers. Place in a shallow oblong dish. In a bowl, whisk together the oil, lemon, ½ the orange and zest, garlic, ginger salt and pepper. Pour over skewers. Marinate for 15 minutes, turning and basting frequently. Grill, covered, over indirect heat for 10-15 minutes or until the vegetables are crisp-tender. Brush with orange juice just before serving.

Calypso Kabobs

1-pound lamb shoulder or chicken breast, cut into 1-inch cubes

4 peaches pitted and halved

4 medium bananas cut in 1-inch slices

1 package (8-ounces) pitted dates

24 cherries pitted

2 tablespoons butter melted

1 tablespoon lemon juice

1-teaspoon cinnamon

1/4-teaspoon cloves

Combine melted butter, lemon juice, cinnamon and cloves for basting sauce. Arrange lamb or chicken on first set of skewers. Arrange peach half, 3 dates, 3 banana slices and 3 cherries on each of 8 skewers. Cook the meat skewers on grill 5 to 7 minutes; turned fruit skewers; brush with basting sauce; cook 5 to 7 minutes longer turning fruit skewers once; and brush with sauce frequently.

Veggie and Tofu Kabob

1pound tofu, extra firm pressed

1 green bell pepper

1 red bell pepper

1 red onion

16 button mushrooms

Marinade Ingredients:

2 teaspoons curry powder

2-teaspoon chili powder

1 small red onion, chopped

1 clove garlic, minced

Juice and zest of 1 lime

2 tablespoons brown sugar

Splash Soy sauce soy sauce

Combine the marinade ingredients in a shallow pan or dish. Cut the tofu in half lengthwise, then into cubes about 1” x 1” x 1”. Place the tofu into the marinade and shake gently to coat the tofu cubes. Cover and refrigerate at least one hour. Cut all green pepper, red pepper, and red onion into chunks about the same size as the tofu cubes. When the tofu has been marinated, warm up the barbeque. Thread a slice of red and green pepper onto a skewer, followed by the tofu cube, red onion, and mushroom. Repeat layering until no vegetables or tofu remain. Or, use whatever combination of vegetables and tofu you prefer. Grill kabobs over medium heat for about 10 minutes, or until tofu is crispy on the outside but soft on the inside. Slide tofu and vegetables off the skewers carefully with a fork. Careful! The skewers will be hot.

Shrimp on rosemary skewers

A very simple and amazing way to prepare shrimp. I have the biggest rosemary tree in my yard so I am always looking for ways to use it. Cutting 2 inch pieces of rosemary strip stem starting about 1″ from top of stem. Using a very sharp knife cut points at the end of the stem. You will need about 25 for this recipe.

1/4 cup finely chopped garlic, mashed to a paste with 1 teaspoon coarse

Salt

3 tablespoons minced fresh rosemary leaves plus sprigs for garnish

4 tablespoons olive oil plus oil for brushing shrimp

2 pounds jumbo shrimp, cleaned with tails on

In a large bowl stir together garlic, minced rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours or overnight. Thread the shrimp with the rosemary skewer.

On an oiled grill or a stovetop grill arrange shrimp so that the rosemary skewers are away from the flame.

Grill 3 to 4 minutes on each side, or until just cooked through. Serve with lemon wedges

Swordfish and Veggie Skewer

1 large lemon

1 Tablespoon olive oil

1/2 cup of Dijon Mustard

1/2-cup pinot gringo (or any light) vinegar

4 cloves garlic, finely chopped

1-2 inches of fresh ginger, peeled and finely chopped

1/2 a teaspoon freshly ground pepper

1/2 teaspoon crushed red pepper

1-pound swordfish

1 large red onion

16 mushrooms

2 yellow or green bell pepper

8 cherry tomatoes

In a small bowl juice the lemon and add 2 teaspoons add two teaspoons zest. Combine the oil, mustard, vinegar, garlic, ginger, and black and red pepper. Cut the swordfish into 24 equal pieces.

Cut onion in half and each half into quarters. Cut the bell pepper in half and de seeds it and cut into 16 pieces. Clean the mushrooms. Dividing equally and then alternating them, thread the swordfish with all the veggies ending with the cherry tomatoes on 8- 12-inch skewers. (Don’t forget if using wood they need to be soaked in water for about one hour. Brush with half the marinating mixture and let sit in the refrigerator for one hour. Prepare your grill. When it is ready, Brush the skewers with half the remaining marinade. Grill the skewers about 5 inches from the heat for five minutes. Turn over and grill about 5 more minutes until fish is lightly colored, firm to the touch, and cooked through, about 5 minutes. Serve at once.

Salmon Kabobs

2 pounds salmon fillets cut into 1-1/2-inch cubes

1-tablespoon brown sugar

1-teaspoon salt

1-teaspoon celery seed

1-teaspoon pepper

1-teaspoon paprika

1/2-teaspoon cayenne pepper

1/4-teaspoon chili powder

1/8 teaspoon fennel seed, crushed

1/8-teaspoon ground cumin

½ red onion, minced

3 cloves garlic, minced

Place the salmon in a large resalable plastic bag. Combine the remaining ingredients; sprinkle over salmon. Seal bag and toss to coat; refrigerate for 30 minutes. Thread the salmon onto six metal or soaked wooden skewers. Grill, covered, over medium heat for 4-6 minutes on each side or until fish flakes easily with a fork.

Shrimp Kabobs

1 pound shrimp

1/4-cup olive oil

1 tablespoon minced garlic

Zest and juice from one small lemon

1/4-teaspoon pepper

Pinch of parsley, finely chopped

2 hours prior to grilling, prepare the marinade. Mix olive oil, lemon juice, pepper, parsley, and garlic. Place marinade in large freezer bag. Rinse and dry thawed shrimp. Add to marinade and place bag in refrigerator until ready to grill. Remove shrimp from marinade and discard marinade. If using metal or steel skewers, lightly coat them with oil. Place shrimp on skewers (about 5 per skewer). Spray the grill lightly with cooking oil to prevent sticking. Add shrimp kebabs. Cook for about 5 minutes, or until shrimp turns pink. Do not overcook.

Serve shrimp kebabs over a bed of rice with fresh lemon wedge

Chicken Satay with Peanut Sauce

I created this sauce to go with chicken satay for cocktail parties. I am pretty adventurous when it comes to creating menus for parties. If a client says that they want something or if a certain combination of food sounds good to me, I’m always up for trying it. Most caterers would never sell something that they have never made before, but I so love the process of creating new things. It also keeps me on my toes! This sauce evolved through many parties. The thing was that people loved it, but it wasn’t quite right to me. There was even one party in Malibu (about one hour from my kitchen) where I realized that I left the sauce in my fridge. On a wing and a prayer and a client’s well-stocked kitchen I whipped up a replacement sauce. It was a huge hit and to my surprise the hostess asked me to make it again for another event! Because I added a little of this and a little of that I knew that I could not replicate it! I was a little nervous considering I had never been completely happy with my sauce. I voiced my concern to my sous chef and she said not to worry that they would say, “I can’t believe that this sauce is even better than the wonderful last one.” It was in that moment that the thought of doing it a saucepan and not in the food processor was born. I realized that it was not the flavor of the sauce that I was not happy with, but the consistency. I thought that warming the peanut butter would open it up enough to meld with the rest of he flavors and be the perfect texture. The guests and the hostess flipped at the party and it has been loved by many ever since.

Makes 48 Skewers

2 pounds boneless, skinless chicken breasts

2-teaspoon curry powder

1/2-teaspoon salt

1-teaspoon cumin

1-teaspoon pepper

1/4-cup olive oil

Soak 48 6-inch bamboo skewers  in cold water for one hour. In a small bowl combine curry, salt cumin, pepper and olive oil. Place each breast in between plastic wrap and pound to 1/2 inch thick. Cut breasts into 48 3×1 inch strips. Thread one skewer into each chicken strip and place in a jellyroll pan. Spoon marinade over each skewer, turning to coat well. Place in the refrigerator for one hour. (You can do this the day ahead and cover with plastic. Using a stovetop grill, arrange skewers along each side of the grill making sure that the bare ends of the skewers do not get burnt by the flame. Grill on Medium-high heat until golden brown about 3 minutes per side.

Peanut sauce

2 cups peanut butter

1/2-cup fresh limejuice

1/2-cup fresh orange juice

1/4-cup soy sauce

1/4-cup rice vinegar

1/2-cup brown sugar

3 tablespoons crushed pepper

2 inches of fresh ginger, peeled and chopped

5 cloves garlic

1 cup coarsely chopped peanuts

1/2cup fresh cilantro

Mince the garlic and ginger. Coarsely chop the peanuts. In a medium sauce pan over low heat add the peanut butter, limejuice, soy sauce, vinegar, brown sugar, garlic, ginger, peanuts and red pepper. (You can add half first if you are shy about the kick.) Taste the sauce and add more soy and peppers to your taste. Remove from heat. Add the fresh cilantro just before serving. .

Beef Sate with Horseradish Sauce

Makes 48 skewers

2 pounds New York or fillet Steak, trimmed

3/4cup olive oil

1 tablespoon dried thyme

1 tablespoon dried rosemary

Salt and pepper to taste

Soak 48 6-inch bamboo skewers in water for one hour. Cut the steak into 48 3inch x 1-inch strips. Stick a skewer into each strip lengthwise and arrange on a baking pan. Whisk together oil, thyme, rosemary, salt and pepper. Drizzle over the meat and refrigerate for at least one hour or overnight. Heat the grill or stovetop grill to medium high. Arrange the skewer of steak on the grill so that the sticks do not touch the flame. Grill until medium rare about one minute per side.

Horseradish Dipping sauce

1 16-ounce tub sour cream

6 tablespoon prepared horseradish (or to taste)

3 cloves garlic

2 tablespoons Dijon mustard

Whisk together in a small bowl. Add pepper to taste.

Grilled fruit Kabobs with Chocolate Fondue

1/2 fresh pineapple, trimmed and cut into 1-inch chunks

3 medium nectarines cut into 1-inch chunks

3 medium pears cut into 1-inch chunks

3 medium fresh peaches cut into 1-inch chunks

3 to 4 medium plums cut into 1-inch chunks

10 apricots, halved

3 tablespoons honey or light corn syrup, warmed

Thread fruit alternately onto metal or soaked bamboo skewers. Grill, uncovered, over medium-hot heat until fruit is heated through, about 6 minutes, turning often. Brush with honey or corn syrup during the last minute of grilling time.

Chocolate Fondue

Combine in a medium, heavy saucepan:

1-cup heavy cream

2 tablespoons sugar

2 tablespoons butter

Stirring constantly bring to a rolling boil. Remove the pan from the heat and immediately add:

12 ounces bittersweet chocolate, finely chopped

Let stand for one minute, then whisk until smooth. Whisk in:

2 teaspoons vanilla, or a splash of brandy or orange liqueur.

Pour into a fondue pot and serve

The Weekend Cocktail: A Toast to Friendship

BY GWEN KENNEALLY

“What is a friend? A single soul in two bodies.”

- Aristotle

The first Sunday of August is Friendship Day! I must say that not a day goes by where I don’t feel the love and deep gratitude for my friends! I can say that my life is rich and full because of them. I know first hand that great friends help ease the pain of life’s many bumps and bruises and all of the celebrations are made much merrier with my friends. I have intimate conversations with my friends and they are the first to support me in all that I do and call me out when I am being especially hard on myself or even when I get a little crazy. If it is true that your biggest estate is your friendships then I am by far the richest woman on the planet! To my dear friends I love you and I appreciate you and today and all days I celebrate you! Cheers!

Rose Friendship Cocktail

3 ounces Bushmills Original Irish Whiskey (25 oz. per bottle)

1 ounce rose syrup

6 ounces chilled English Breakfast Tea

2 mint leaves

2 dried rose petals

Build ingredients in two tall glasses over ice. Garnish with mint leaves and dried rose petals.

Back to the Kitchen: Have a summer luau party!

BY  GWEN KENNEALLY

Where did the Luau come from and where does Hawaiian food get its influences? Hawaiian chefs are accustomed to mixing and matching a multitude of Polynesian, Eastern and Western flavors. Flawlessly and bravely creating a unique cuisine mixed with the amazing local fruits, nuts fish and vegetables and yes, the world’s finest coffee.

In ancient Hawaii, men and woman were not allowed to eat together. Commoners and women of all ranks were also forbidden by the ancient Hawaiian religion to eat certain delicacies. This all changed in 1819, when King Kamehameha abolished the traditional religious practices. A feast where the King ate with women was the symbolic act, which ended the law, and the luau was born. The favorite dish at these feasts is what gave the luau its name. Young and tender leaves of the taro plant were combined with chicken, baked in coconut milk and called luau. You may not want to roast a whole pig, but you can create a fun event using themed food and drinks and decorations.

Serve fresh fruit and decorate with pineapple, papaya, and bananas. You can have so much fun with big leaves, flowers and coconuts. Tiki torches and shells make great and fun presentations. You should always greet your guests with a flower or shell lei and you can easily find fun Hawaiian music. So grab your grass skirts and plan a summer luau.

Cold Ginger Chicken

6 boneless chicken breasts

2 cups chicken stock

1 Maui onion, peeled and coarsely chopped

2 cloves garlic, peeled and coarsely chopped

1 inch ginger, peeled and coarsely chopped

Place all ingredients in a soup pot. Add cold water to cover. Bring to a boil and then cover and remove from heat and let cool. Remove chicken and refrigerate to cool. Arrange on platter and cover with sauce.

Ginger Sauce

1/2-cup canola or macadamia nut oil

1/2 cup ginger, peeled and finely chopped

1 bunch cilantro, chopped

3 scallions, thinly sliced

1 tablespoon soy sauce

Heat oil to a smoking point and add ginger (watch out for splattering) let cool and whish together remaining ingredients.

Curried Mahi-Mahi

1-pound Mahi-mahi

3 tablespoons curry powder

3 tablespoons rice wine vinegar

2 tablespoons soy sauce.

Whisk together curry, rice wine vinegar and soy sauce. Marinate Mahi-mahi for 1 hour. Bake in a 350 oven until cooked through about 12 minutes. Or you can grill over med-low heat about 6 minutes per side. Serve at once.

Pistachio-Crusted Chilean Sea Bass

6 6-ounce pieces of Chilean Sea bass

1-cup ground pistachios

1 cup Panko (Japanese style bread crumbs)

1/2 cup Dijon mustard

2 tablespoons fresh cilantro, chopped

2 shallots chopped

1 stalk lemon grass, chopped

3-garlic clove, chopped

1 stick butter, softened

1 bay leaf

1 tablespoon whole white peppercorns

2 cups white wine

1-cup cream

Mix together Panko, cilantro and pistachios. Brush fish with Dijon mustard and coat with Pistachio mixture. Bake at 375*F. for 10-12 minutes. Meanwhile put shallots, garlic, wine, peppercorns, lemon stalk and bay leaf in a medium sauce pan. Reduce slowly to a syrupy consistency. Strain through a fine sieve.

Add cream and reduce a little more. Whisk in the butter a little at a time over low heat until all the butter is used. Sauce should be creamy. Pour over fish and serve.

Shrimp with Coconut

3 pounds Shrimp

3 cups shredded coconut (on a plate)

2 cups pancake mix

1 cup orange juice

1/2-cup coconut milk (more to thin the batter)

2 eggs

1-teaspoon cayenne pepper

Peanut oil for frying

Set deep fryer or wok for 375. In a bowl mix pancake mix, eggs O.J. coconut milk and cayenne pepper. Holding by the tail dip each shrimp into the batter, roll in the coconut and drop into bubbling oil. Do not over crowd the fryer; cooking several batches as necessary. Fry until shrimp are golden brown; about 3 minutes. (Don’t over cook, as the shrimp gets tough). Drain on a brown bag. Serve hot.

Sweet Potato Salad

1/4-cup canola oil or macadamia nut oil

2 tablespoons maple syrup

2 tablespoons orange juice

2 tablespoons red wine vinegar

Juice of one lemon

2 inches ginger, peeled and minced

1/2-teaspoon cinnamon

1/4-teaspoon nutmeg

Whisk all ingredients to blend in small bowl. Season dressing to taste with salt and pepper.

6 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes

1 cup chopped green onions

1 cup chopped fresh parsley

1 cup Macadamia nuts

1/2 cup golden raisins

1/2 cup brown raisins

Steam sweet potatoes in batches until potatoes are just tender, about 10 minutes per batch. Transfer sweet potatoes to large bowl. Cool to room temperature. Add green onions, parsley, macadamia nuts, and all raisins. Pour dressing over; toss gently to blend. Season salad to taste with salt and pepper.

Coconut Pound Cake

1 cup butter, softened

1/2 cup vegetable shortening

3 cups sugar

1/4-teaspoon salt

6 eggs

1-teaspoon vanilla

3 cups flour

1-cup coconut milk

1 cup flaked coconut

Pre-heat oven to 325. Cream butter, sugar and shortening until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla, flour and milk. Fold in coconut. Pour batter into a loaf pan sprayed with bakers joy. Bake until toothpick comes out clean about 1 1/2 hours. Sprinkle with powder sugar mixed with coconut flakes. (I also like to sprinkle with edible flowers for a pretty presentation.)

Haleakala Ice Tea

1-gallon water

12 black tea bags

1-cup sugar

4 sprigs mint

3 cups pineapple juice

2 cups lemon juice

In a large pot bring water to a boil. Steep teabags and mint until very dark. Remove mint and teabags. Add sugar and juices. Stir to dissolve sugar pour into containers and refrigerate. Serve with ice and fresh sprigs of mint and pineapple spears.

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