Sangria Inspiration

Remoulade Sauce

Remoulade Sauce: "

Remoulade (reh-moo-lahd) may be a classic French sauce, but it is the Louisiana version with which most of us are familiar. All remoulades are based on either oil or mayonnaise, and most Louisiana remoulades also have mustard, garlic, paprika and Cajun seasonings. If you do any traveling around Louisiana you'll find that it seems like almost everyone has their own 'secret recipe' for this sauce. It's served most often with shrimp and crab cakes, po boy sandwiches and even chicken. It's also awesome as a substitute for ketchup with french fries.

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Watermelon Gazpacho

Watermelon Gazpacho: "This cool, sweet-tangy riff on the Spanish staple was inspired by an abundance of watermelons from a farm on the island.



More GazpachosBring a large pot of water to a boil. Add the tomatoes and blanch until the skins are loosened, about 30 seconds. Transfer the tomatoes to a large rimmed baking sheet and let cool...."

Bacon-Bourbon Brownies with Pecans

Bacon-Bourbon Brownies with Pecans

• Contributed by Kat Kinsman

• ACTIVE: 30 MIN
• TOTAL TIME: 1 HR 40 MIN
• SERVINGS: MAKES 24 BROWNIES 

Kat Kinsman tops her rich brownies with bacon and pecans. To enhance the smoky flavor, she mixes some of the bacon fat into the batter.

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Bacon-Bourbon Brownies with Pecans

• MAKE-AHEAD

1. 1/2 cup pecans
2. 1/2 pound sliced bacon
3. 8 ounces bittersweet chocolate, chopped
4. 2 ounces unsweetened chocolate, chopped
5. 1 stick plus 2 tablespoons unsalted butter
6. 1 cup granulated sugar
7. 1/2 packed cup light brown sugar
8. 3 tablespoons bourbon
9. 4 large eggs
10. 1 teaspoon salt
11. 1/4 cup unsweetened cocoa powder
12. 1 1/2 cups all-purpose flour

1. Preheat the oven to 350°. Line a 9-inch square baking pan with parchment paper, allowing 2 inches of overhang on 2 opposite sides. Spray the paper with vegetable spray. Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant. Let cool, then coarsely chop the nuts.
2. In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Drain on paper towels and let cool; reserve 3 tablespoons of the fat. Finely chop the bacon.
3. In a saucepan, combine both chocolates with the butter and stir over very low heat, until melted; scrape into a large bowl. Using a handheld electric mixer, beat in both sugars with the reserved 3 tablespoons of bacon fat. Beat in the bourbon. Add the eggs and salt and beat until smooth. Sift the cocoa and flour into the bowl and beat until blended.
4. Scrape the batter into the prepared pan and sprinkle the bacon and pecans on top. Bake for about 50 minutes, until the brownies are set around the edges but slightly wobbly in the center; a toothpick inserted into the center should have some batter clinging to it. Transfer the pan to a rack and let the brownies cool completely. Lift the brownies out of the pan using the parchment paper. Cut into squares or rectangles and serve.

Summer Corn Pudding

Summer Corn Pudding: "

Summer Corn Pudding

Summer Corn Pudding by Lizthechef

Corn pudding is a true summer staple -- everyone has a favorite way of making it, and it can range from ultra-rich and creamy to something more sprightly. Lizthechef's light, airy pudding falls within the latter camp. Made with milk instead of cream, it calls for only the barest hint of flour to thicken the custard, resulting in a tender, eggy base. The corn kernels are lightly sautéed in butter with plenty of scallions before they're folded into the pudding, which is flecked with fresh basil, cayenne and grated cheddar. The pudding has a hint of sweetness, both from the corn and a spoonful of honey, a detail we love. It's a great balance of flavors and textures -- perfect for any time of day. - A&M

The ingredients: eggs, corn, butter, milk, cheddar cheese, honey, scallions, basil, cayenne and flour.

Scallions succumb to the knife.

Stripping corn -- the adventurous way.

Melting the butter in the pan to sauté the corn and scallions.

The smell in the kitchen was intoxicating at this point.

Now, for the custard...

What's going on with that honey bear?

Our egg yolks were a lovely rich yellow.

We added the still-hot corn to the custard gradually so we didn't scramble the eggs.

We may have added just a little extra cheese -- whoops!

And more cheese on top.

Lovely!

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Greek Green Beans in Tomato Sauce (Fasolakia)

Greek Green Beans in Tomato Sauce (Fasolakia): "

The farmers market is literally bursting with fresh local produce these days and there are so many different things that it's sometimes hard to choose what to get. When I saw some fresh green beans and perfectly field ripened beefsteak tomatoes close together it reminded of a dish for Greek style green beans in a tomato sauce that I had been wanting to try. This dish is called fasolakia and it is pretty simple with the green beans being braised in the tomato sauce until they are soft at which point they become nice and sweet. The recipe that I used here is really just the base and from here you can add what you like. Diced potatoes are a common extra but you could also add some cubed meat and zucchini would be perfect right about now with it also being in season. Of course I could not resist serving the green beans in tomato sauce with a healthy helping of feta and some crusty bread on the side works well to sop up any of the tasty tomato sauce that gets left behind in the bowl.

Greek Green Beans in Tomato Sauce with Feta (Fasolakia)

Green beans braised in a tasty tomato sauce with lots of fresh herbs that goes well when served with feta and some crusty bread.

Servings: makes 2-4 servings



Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes



Printable Recipe

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 1 pinch red pepper flakes (optional)
• 1 (28 ounce) can diced tomatoes or 4 cups diced fresh tomatoes
• 1 pound green beans, trimmed and cut into bit sized pieces
• 1/2 teaspoon oregano
• salt and pepper to taste
• 1 handful parsley, chopped
• 1 handful dill, chopped
• 1/2 cup feta, crumbled (optional)

Directions

1. Heat the oil in a large sauce pan over medium heat.
2. Add the onions and saute until tender, about 5-7 minutes.
3. Add the garlic and pepper flakes and saute until fragrant, about a minute.
4. Add the tomatoes, green beans, oregano, salt and pepper and simmer until the beans are soft, about 40 minutes.
5. Remove from heat, mix in the dill and parsley and serve garnished with feta.

Similar Recipes:

Gigantes Plaki (Greek Baked Beans)

Garides Tourkolimano (Greek Shrimp)

Cod Baked in a Tomato and Feta Sauce

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