I had my thyroid biopsy this morning so I don’t feel like talking much. Wow. I was expecting the procedure to hurt but it was a piece of cake. It is afterward, with the swelling and bruising that makes you feel like you were hit by a mack truck carrying Sumo-wrestling elephants.

I wanted to get this recipe up in time for you to consider it for Fourth of July though.  I know, I know, you always have the same potato salad and it is tradition…well yeah! Me too, but you have to try this because it is addictive. Have I ever lied to you? I am telling you that this potato salad is absolutely my favorite now, and although I grew up on the traditional Midwestern style potato salad with a tiny touch of mustard, boiled egg, and celery, THIS blows my Mom’s potato salad out of the water. Sorry Mom.

Unlike classic potato salad this shouldn’t sit around very long. The hot peppers tend to get hotter as they sit… so what seems to be mild at 10 a.m. is spicy at 4 p.m. and three-alarm by day 2, if it lasts that long. The warm flavors of the Southwest are highlighted and this is perfect with the classic burgers and hot dogs, or a brisket.

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Or something  like that.

Basically, we are talking about a butter cookie crust, filled with rich bittersweet ganache, topped with a cloud of delicately flavored lime cheesecake, and then embellished with the ripest of ripe raspberries, with a quick raspberry coulis poured over the top.

Did I say over the top?

This was better than good. The main problem was that the kitchen was hot and by the time I got the pictures taken the slice I was shooting had begun to look a little droopy. After all it was a good 95 degrees in the kitchen, and I was losing light fast.

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Now, I know someone is going to take a look at this and say, “That’s not  Feijoada!”. And of course, you would be absolutely right. And wrong.

At our house this is Feijoada. A long LONG time ago when we had very little money for groceries I wanted to make something different. I had black beans, ground beef, and rice. After much searching I found a recipe for Feijoada and even though I had few of the ingredients, I made it with what I had.

Now, argue with me if you want but that is the true spirit of Feijoada, isn’t it? Using what you have in such a way as to create gastronomic Olympus.  Rich and spicy, filled with the flavors of Central and South America this is my version of a Brazilian dish.  It is flavorful, frugal, foreign and filling and can you ask for much more than that out of a food? Really?

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I am addicted to taco salad. Seriously, who ever invented this stuff was brilliant. Meat, beans, cheese, lettuce and other raw vegetables…Just add watermelon for dessert and you have all four food groups!

Back in the day, when I forst got married everyone made taco salad the same way. Doritos, canned kidney beans, cheddar cheese, hamburger, sour cream, iceburg lettuce, tomatoes, onions, and catalina dressing.  There might be a little variation on that but not much.

Well, taco salads have evolved into much more than that. They are still easy and budget friendly, but fresher and more delicous I think. If you have an electric fryer I highly recommend making your own fresh tortilla chips. They don’t take long at all and the difference is amazing. It is one of those small things that takes food from average to incredible.

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I love eating salads in the summer. Some of it is because it just gets so hot here in Texas that you want something fresh and cold. Some of it is that I grew up eating a lot of salads. Some of it is I love the fresh produce…and I guess the rest of it is that I am just that lazy!

I like combining colors and texture and flavors. Iceburg lettuce rarely comes into our home because it is just bland and tasteless. My favorite salad base is either the Organic Baby Herbs or the Organic Baby Spinach. I don’t mind the other mixes either, it is just those are my favorites.

Once I have the base I like to add whatever is interesting, on sale or smells wonderful in the produce aisle. I just start picking up things. The other day I picked up this combination:

The base is the baby herb salad. I added strawberries, blackberries, Tuscan melon, cubed Fontina cheese, and a raspberry key lime dressing that is amazing.

Serve this with baguette or black olive bread. A light, crunchy dessert like  lemon-snaps will compliment this perfectly adding both crunch and repeating the flavor of the citrus.

Tuscan melon is very sweet, similar to a cantaloupe. You can use any combination of fruit in this dish, whatever is ripe and looks the best.

Raspberry Key Lime Vinaigrette

• 1/4 cup Raspberry jam (seedless is best)
• 1/4 cup balsamic vinegar
• 3 tablespoons Key lime juice (you can buy the juice in the juice aisle, or use Key limes when they are in season.)
• 1/4 cup sugar
• Pulp from 1/4 inch of vanilla  bean
• 2 Tbs walnut oil
• Pinch of salt

1. Make this one day ahead if possible so the vanilla will have time to infuse the dressing.
2. Warm jam in the microwave until it is a liquid. Add the rest of the ingredients and shake well.
3. Store in refrigerator

Yield: about one cup

image:Marye Audet

This is not your traditional pasta dish. You might have noticed that I have been on a Southwestern food kick. So has everyone else. Something about hot weather that gives me a taste for the spicy foods; the tangy, warm, earthy flavors of the Southwest.

This dish really does need a strong pasta to handle it. I recommend whole wheat because it has a firmer texture and the nutty flavor is perfect. The rich sauce is tangy but it cools the heat of the peppers.The cumin’s warm, earthiness pulls it all together into creamy, spicy perfection. Normally I would not serve corn with pasta- it is just too weird but you know what? Corn works here. I like to leave it on the cob and rest it up by the pasta but you can add the kernels to the dish as well.

I think this pasta is addictive.  This is my submission to Presto Pasta Nights. This week it is hosted by Daphne of More Than Words.

Fettucine Creme Fraiche

• 2 lbs wholewheat pasta, cooked and drained
• 2 tbs olive oil
• 2 large onions, peeled and chopped
• 4 zucchini, diced
• 8 ears of corn, cut in half and cooked
• 1 poblano, seeded and chopped
• 1 jalapeno, seeded and chopped
• 3 cloves of garlic, chopped
• 1 tsp cumin
• 2 cups shredded colby-jack cheese
• 1 bunch cilantro
• 2 cups creme fraiche or sour cream

1. Saute the zucchini, peppers, onions, and garlic in the olive oil until just tender. This works great in a wok.
2. Stir in the cumin.
3. Add the drained fettucine and stir well.
4. Stir in the cilantro and creme fraiche until all is well mixed and the pasta is coated.
5. Sprinkle with the cheese
6. Serve with the buttered corn on the side.

Serves 8

Tomorrow is my biopsy at 2:45. I have several posts scheduled over the next few days but I may not be available to answer questions. I just want to thank you guys for reading, for encouraging me, and for praying for me. You have been awesome, you have been friends, and I am grateful to count you among my many blessings. I am not looking forward to this thing but I am not worried about it either. I plan on posting on Thursday to let you know how it went, but in case I am unable to I wanted you to know why.

image: marye audet

I know that a Croque Monsieur has ham, cheese, and is grilled. I know that most of the time it is done without batter, although it can be done with bechamel. I know these things, and in knowing them? I ignore them totally. Croque Monsiuer at our house is created with egg dipped sour dough, several types of cheese and a hot griddle. It is always served with the ripest tomatoes available. Check it out-

The sour dough adds a nice, chewy texture and the flavor compliments the cheese blend. Read more

I thought I had already posted the recipe for Roast Pineapple and Anaheim Pepper Sauce! I have such a backlog of images right now that I am having a hard time sifting through to figure out what is what.

There has been so much going on lately… I feel like…well you remember how, when you were a kid, you would get on a swing and twist until the chain was twisted all the way up? Then you would let go and spin? Yeah. Spinning here.

Marc is much better. He is no longer in a wheel chair and is not using crutches. He has cut way back on pain medications and is more himself rather than “Mr. Hyde”. Everyone is relaxing a little bit here and things are feeling a little more normal. Because Marc is back to himself we are also able to talk and work on some marital stuff that cropped up. All in all things are good, very good and we are moving ahead. There, you are caught up!

This sauce is incredible. Sweet, spicy, tangy, it will absolutely create a vacation moment in your mouth! It is perfect for chicken, fish, or pork, and I think it would make an awesome ice cream topping. This will be your go to sauce of summer, I promise. Read more

I served this with the spicy mango chutney and it was a big it at the house. Marc is always appreciative of my cooking but doesn’t always comment on it. He gave this recipe a Marine Corps “Out-effing-standing” . I think that is as high in the USMC rating system as anything can get that isn’t directly related to Chesty Puller, or a bulldog.

The chicken comes out very flavorful and tender. The flavors are exotic enough to be impressive but, and here is the best thing of all, you can have it totally finished in 45 minutes. Serve it with brown rice and melon wedges for a complete, simple, and yet exotic meal.

Moroccan Chicken with Spicy Mango Chutney

This is based on a recipe in the Culinary Institute of American Cookbook.

Moroccan Chicken

• 8 chicken breast halves, boneless
• 1 lemon
• salt and pepper to taste
• 2 tsp curry powder
• 2 tbs olive oil
• 2 cups onion, chopped
• 2 cloves garlic, chopped
• 1 cup chicken broth
• 1 can cooked garbanzo beans (chickpeas)
• 1 bunch cilantro chopped
• 1/2 cup coconut for garnish

1. Season the chicken with salt, pepper, and about 1 tsp of the curry powder.
2. Cut lemon in half and squeeze the juice from half the lemon over the chicken. Slice the rest of the lemon and set aside.
3. Heat oil in a skillet. Brown chicken on both sides until golden brown, about two minutes per side.
4. Add onion, garlic,chicken broth, sliced lemon, and curry. Cover and cook about 15 minutes or until chicken is tender.
5. Stir in garbanzos.
6. Lay chicken on the plate, spoon juice and garbanzos over it. Add a spoon of the mango chutney, sprinkle with cilantro and coconut, and serve.

Serves 8

images:marye audet

I had seen the strawberry tartare in the March (maybe?) issue of Tea Times and I knew I wanted to do something similar for Erin’s shower. The strawberry mixture was mounded in silver spoons and it created a very whimsical amuse bouche.

I wasn’t sure how to make it work for the shower but I was determined to do so.  And, I am happy to say, not only did it work, it was awesome.  The flavors came together to create a refreshing palate cleanser and everyone loved them.

My son Matthew came up with the brilliant idea of placing the bowls of the spoons in a vintage deviled egg dish.

Because I made these ahead I had to allow for the juice that was going to occur. I compensated by using a 1/2 tsp. of gelatin in the berries. These were so good, I just can’t tell you… you need to try them. And look how cute!

Balsamic Strawberries with Basil

• 1 quart of ripe strawberries, stemmed and chopped coarsely
• 2 tablespoons sugar, or to taste
• 1 tablespoon balsamic vinegar
• 1/2 tsp fresh ground black pepper
• about 4 large basil leaves finely sliced
• 1/2 tsp unflavored gelatin
• 2 tbs hot water

1. Dissolve the gelatin in the water.
2. Mix the berries and the rest of the ingredients, except the gelatin, together in a bowl. Allow to stand for a few minutes. Taste and adjust flavors.
3. Stir in the gelatin thoroughly but gently., appetizer, tea party, amuse bouche,
4. Chill until ready to use, at least 2 hours
5. Mound the mixture in spoons, garnish with basil cut on a chiffonade.
6. Makes about 3 cups, enough for a multitude of spoons

image: marye audet