Also serving the communities of De Luz, Rainbow, Camp Pendleton, Pala and Pauma

In the good ole summertime

Most people who like to eat are happiest when they have lots of choices. There can’t be too many times of the year that have more selections than right NOW!

All the wonderful veggies are at their peak of flavor and nutrition. The fruits are finger-lickin’ good. And the weather is collaborating with hot days and cooler nights.

When pears start coming into season my mind quickly reverts to school as it was a fruit at its peak as I returned to the classroom after summer vacation. Today, with so many more varieties available, ripe pears now coincide, even, with fresh strawberries. Lucky us… both fruits make up this unusually attractive dessert of poached pears with a strawberry sauce. Almonds stud the finished pears…a bit like porcupines…adding crunch and flavor. Those among us who are totally grandiose would gild the lily with a touch of whipped cream cheese or crème fraîche.

Pears with Strawberry Syrup

3 or 4 firm fresh ripe pears

1 cup water

½ cup sugar

¼ tsp. vanilla

1 cup fresh, sliced strawberries

1 ½ tbsp. cherry-flavored liqueur, optional

Toasted slivered almonds, garnish

6-8 fresh strawberries

Boil water and sugar 3 or 4 minutes. Add vanilla. Peel pears, cut in half lengthwise and scoop out cores using a melon-baller or spoon. Cook in syrup over low heat 5 to 8 minutes or until just tender but not mushy. Lift pears with a slotted spatula or flat pierced spoon and arrange, round side up, on a circle on a plate. Refrigerate.

Cook syrup to reduce by half. Add strawberries and simmer to a good syrupy consistency. Strain and chill. Stir in liqueur, if using. Spoon sauce carefully over pears. Stick a few slivers of toasted almonds into each pear. Place fresh strawberry between each pear. Serves 6-8.

I love grilling! And I also know that many don’t have a grill, much less the time to grill properly. Grilling is a one manner of cooking that rightly requires your attention. So, when you don’t have that kind of time or focus, here is a recipe that many have enjoyed over the years. The sauce has a real “kick” and such a distinctive flavor that everyone will know it’s homemade.

Oven B-B-Q Chicken Legs/Thighs

12-14 chicken legs or thighs (or combination)

Flour

2 tbsp. butter

2 tbsp. shortening

1 cup catsup

¼ cup bottled “57” meat sauce

3 cloves garlic, minced

1 medium onion, minced

¼ cup cider vinegar

¼ cup sugar

1 tsp. salt

¼ cup Worcestershire sauce

¼ cup water

Coat chicken with flour. Combine butter and shortening in a large skillet and heat to sizzling. Sauté flour-coated chicken pieces in hot shortening mixture. Brown well. Take from skillet. Pat with paper toweling to remove excess shortening. Lay in a 3-qt. casserole. Mix remaining ingredients and pour over chicken. Cover and bake in a 350-degree oven for 1 ½ hours, basting once or twice. 4-6 servings.

Fresh, natural corn on the cob is divine. It is also good cooked and cut from the cob for this intriguing casserole. What a colorful addition to a menu of simple roasted chicken or pork.

Corn and Chiles

Fresh corn cut from 4 ears or 2 cans (12 oz. each) whole kernel corn

2 cans (4 oz. each) whole mild green chiles

½ lb. Monterey Jack Cheese, sliced

½ cup finely diced red pepper

Salt

Butter

Cut corn from cobs. Or, drain canned corn. Rinse seeds from chiles and chop. Butter a 1 ½-qt. casserole generously. Fill with corn, chiles, red peppers and cheese in layers with cheese on top. Sprinkle each layer of corn lightly with salt and dot with butter. Bake in a 350-degree oven for 45 minutes. Serves 6-8.

This recipe requires a bit of faith and courage. It will rise… that’s where the faith comes in. The courage comes into play as it is served, as it will fall.

And what would be the worst possible scenario? Avocado scrambled eggs, still not a bad choice for breakfast, brunch, lunch or a light supper.

Make the sauce while the puff bakes.

Avocado Puff with Herb Sauce

10 eggs

1 cup cottage cheese

1 medium avocado, mashed

1 ½ tsp. salt

2 drops hot pepper sauce

Herb Sauce:

2 tsp. each fresh chopped basil, chives and parsley

2 tbsp. butter

1 (3-oz.) pkg. cream cheese, softened

¼ cup hot water

For Puff

Beat eggs until light and fluffy; add remaining ingredients. Pour into a straight-sided l ½-qt. ungreased soufflé dish. Bake in a 350-degree oven. Serve with each portion with 2 tablespoons of Herb Sauce.

For Herb Sauce

Cook herbs in butter 1 minute. Blend in cheese and water. Heat through, beating well with whisk to make a smooth sauce. Makes about ¾ cup sauce.

When the home gardens and produce sections are laden with large cucumbers, large zucchini and large tomatoes… that’s the time for this baked casserole. The veggies are just chopped roughly and combined with a bit of flour, topped with crumbled bacon and baked. The juices thicken, the flavors meld and people ask time and again for the recipe.

The Vegetable Dish

6 slices bacon

1 large yellow cucumber, peeled, seeded and cubed

1 large zucchini, cubed

2 large tomatoes, chopped

2 large onions, chopped

2 tsp. salt

Cracked pepper

3-4 tbsp. flour

4 tbsp. butter

Cook bacon until crisp. Remove. To bacon drippings, add the cucumber, tomato, onion, salt and cracked pepper. Sprinkle with flour and stir. Transfer to a 2 ½-qt. casserole. Dot with butter and crumble bacon on the top. Bake, uncovered, in a 350-degree oven about 40 minutes or until cucumber and zucchini are tender, but not mushy. Serves 8.

Everyone has someone in their family whose food is always good. That was the case of my favorite Aunt Mildred. I can’t remember a bad meal at her home. I can’t even remember a burned pancake or scorched toast. She had a great sense of timing, was (like me) frugal and could make a meal out of what seemed like nothing. We all loved it when she did this barbecue…surely one of her signature flavors…but remember only one. From my very earliest memories, everything Aunt Mildred cooked was yummy.

Aunt Mildred’s Barbecue Sauce

1 large onion, chopped fine

1 tsp. salt

1 tbsp. chili powder

1 tsp. celery seed

¼ cup brown sugar

¼ cup vinegar

¼ cup Worcestershire sauce

1 cup catsup

2 cups water

Dash of red pepper flakes

Few drops Tabasco sauce

Combine all ingredients. Bring to a simmer. Simmer at least 10 minutes. Use as a barbecue sauce for beef, chicken or pork.

 

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