We celebrate everything at the Duffy household. And those celebrations always include considerable thought about menus! The Opening Ceremonies for the Olympics is not different. What a better way to try some new ethnic dishes that a celebration of the world's best amateur athletes?
In 2008, we hosted Aunt & Uncle Duffy for the summer Olympic ceremonies. Daughters #1 and #2 even came up with their own versions of events in which to participate--unfortunately, there was an injury which sidelined those efforts. We also included a variety of worldly appetizers for all to enjoy throughout the festivities.
With the upcoming 2012 Summer Olympics set to begin on July 27 in London, this is the perfect opportunity for you to host your own party! Some things to consider offering your guest, as part of a array of tastiness...
sushi (Japan), crab rangoon (China), Jamiacan patties (Jamiaca), hamburger sliders (USA), bruschetta (Italy), pretzels with beer cheese dip (Germany), fish 'n chips (England), hummus and grilled vegetables (a nod to the place where it all started--Greece).
Of course, use your own creativity and ALWAYS salute your own heritage! In the Duffy household we will consider Irish soda bread or, one of our personal faves--corned beef sammies!
Whatever you do enjoy and embrace the spirit of the Olympics.
Tuesday, July 17, 2012
Monday, July 2, 2012
Too Hot to Cook...Sort Of
The Duffy household has been without central air conditioning for two summers. Last summer was particularly brutal with heat indices over 100 and humidity up to 90%. Our saving grace was a window unit given to us that we placed in our bedroom.
This year, while hot, has not seemed as bad. Temps are higher, but humidity is lower. Still, the past couple of days (and perhaps it's because I'm vaca) heating up the oven doesn't sound that appealing. That's when the grill becomes our "go to" for dinner, which we eat at about 8 pm because it's cooler. Hubby-Bubs is the grill master, and deservedly so! The tongs with the LED light he got for Christmas some years ago are often used...especially if we eat even later than 8 pm.
Last night, it was burgers and brats along with homemade salsa made with my gadget I bought (remember my post: bamboozled?) I have to admit that thing whips up tasty and fresh salsa with ease. Add a little cantaloupe and it was the perfect summer meal.
Tonight, I've got steak marinating for a quick hit on the grill then sliced thin for Philly steak sammies. We will couple that with deviled eggs and leftover cantaloupe and watermelon. I don't mind the stove top so much when it's hot, so the eggs are already hard boiled and I'll grill up some onions and peppers to add to the sammies.
4th of July, we will continue our tradition of grilling Nathan's hot dogs for coney dogs while watching the Nathan's hot dog eating contest at Coney Island--Hubby-Bubs started that some three years ago. I used to think watching it would gross me out, but I find it rather fascinating. For this occasion, of course, only Nathan's hot dogs will do--and there is a difference, I have to say.
It's supposed to stay hot for a while, so we will keep our menus tightly linked to the grill with sides that keep things cool in the kitchen!
This year, while hot, has not seemed as bad. Temps are higher, but humidity is lower. Still, the past couple of days (and perhaps it's because I'm vaca) heating up the oven doesn't sound that appealing. That's when the grill becomes our "go to" for dinner, which we eat at about 8 pm because it's cooler. Hubby-Bubs is the grill master, and deservedly so! The tongs with the LED light he got for Christmas some years ago are often used...especially if we eat even later than 8 pm.
Last night, it was burgers and brats along with homemade salsa made with my gadget I bought (remember my post: bamboozled?) I have to admit that thing whips up tasty and fresh salsa with ease. Add a little cantaloupe and it was the perfect summer meal.
Tonight, I've got steak marinating for a quick hit on the grill then sliced thin for Philly steak sammies. We will couple that with deviled eggs and leftover cantaloupe and watermelon. I don't mind the stove top so much when it's hot, so the eggs are already hard boiled and I'll grill up some onions and peppers to add to the sammies.
4th of July, we will continue our tradition of grilling Nathan's hot dogs for coney dogs while watching the Nathan's hot dog eating contest at Coney Island--Hubby-Bubs started that some three years ago. I used to think watching it would gross me out, but I find it rather fascinating. For this occasion, of course, only Nathan's hot dogs will do--and there is a difference, I have to say.
It's supposed to stay hot for a while, so we will keep our menus tightly linked to the grill with sides that keep things cool in the kitchen!
Sunday, June 24, 2012
Cuz-A-Palooza!
Every year, Sean's cousins host a "Cuz-A-Palooza" down at the farm in Spencer, IN. Among the horses, Odie--the donkey, the dogs and cats, there is a variety of fun to enjoy--corn hole, horse rides, games, the saloon and karaoke, just to name a few things...and a whole lot of great food!
It's a big group and not everyone can make it every year (we've missed a few ourselves). But we were able to make it this year and had a fantastic time with beautiful weather and lots of shade.
Everyone pitches in with food and beverage and there are some staples that are must-haves around the table: "ET Cheeseball," named after Hubby-Bub's brother and sister but, as of this year has been renamed after HB--let's just call it "Hubby-Bubs Cheeseball." Of course, the event would not be complete without special items like chicken dip, some seriously good mac 'n cheese and something on the grill.
This year, I brought one of our faves---bean and corn salsa! It's one on Daughter #1's favorites, in spite of the fact that it has black beans in it, which she wouldn't normally eat. Apparently it was a hit, and I was asked to post the recipe, so here you go:
Ingredients:
1) 16 oz black beans (I buy canned, but you can soak and cook your own--if you do, I highly recommend Hurst brand)
2) 1 pkg corn niblets (if you have extra corn-on-the-cob, that's the best, otherwise I prefer "fresh frozen" defrosted. Canned corn is too watery
3) 1/2 of one red pepper and one green pepper (chopped)
4) 1 small bunch of green onions (chopped)
5) 1/2 a small red onion (chopped)
6) 2 T fresh cilantro (chopped)
7) 2 cloves of chopped garlic (optional)
8) 1 1/2 t. salt
9) 1 t pepper
10) 1 t sugar
11) 1/4 c olive oil
12) 1/3 c red wine vinegar
In a bowl, combine the first 7 ingredients. In a smaller bowl, place salt, pepper, sugar and vinegar. Whisking lightly, slowly add the olive oil to the mixture. Add dressing to the salad and toss. Enjoy with chips of your choice. It's also a great addition to marinated chicken or beef on the grill! Enjoy!
It's a big group and not everyone can make it every year (we've missed a few ourselves). But we were able to make it this year and had a fantastic time with beautiful weather and lots of shade.
Everyone pitches in with food and beverage and there are some staples that are must-haves around the table: "ET Cheeseball," named after Hubby-Bub's brother and sister but, as of this year has been renamed after HB--let's just call it "Hubby-Bubs Cheeseball." Of course, the event would not be complete without special items like chicken dip, some seriously good mac 'n cheese and something on the grill.
This year, I brought one of our faves---bean and corn salsa! It's one on Daughter #1's favorites, in spite of the fact that it has black beans in it, which she wouldn't normally eat. Apparently it was a hit, and I was asked to post the recipe, so here you go:
Ingredients:
1) 16 oz black beans (I buy canned, but you can soak and cook your own--if you do, I highly recommend Hurst brand)
2) 1 pkg corn niblets (if you have extra corn-on-the-cob, that's the best, otherwise I prefer "fresh frozen" defrosted. Canned corn is too watery
3) 1/2 of one red pepper and one green pepper (chopped)
4) 1 small bunch of green onions (chopped)
5) 1/2 a small red onion (chopped)
6) 2 T fresh cilantro (chopped)
7) 2 cloves of chopped garlic (optional)
8) 1 1/2 t. salt
9) 1 t pepper
10) 1 t sugar
11) 1/4 c olive oil
12) 1/3 c red wine vinegar
In a bowl, combine the first 7 ingredients. In a smaller bowl, place salt, pepper, sugar and vinegar. Whisking lightly, slowly add the olive oil to the mixture. Add dressing to the salad and toss. Enjoy with chips of your choice. It's also a great addition to marinated chicken or beef on the grill! Enjoy!
Friday, June 15, 2012
Cool Food for Hot Days
We've enjoyed some beautiful June weather, albeit no rain. However it looks as though the mercury is going to rise into the 90s over the next 7-10 days. It seems that the higher the temperature goes, the lower my appetite drops--hard to believe, I know. That means cool food options! Here's just a sampling of what I planned for next week:
Chicken Salad with Mango
Pizza Bites with Marscapone, Ham and Pesto on Puff Pastry
Gazpacho
Santa Fe Wraps with Cream Cheese, Green Onions and Spinach
All these require very little oven time (thus helping keep additional heat out of the kitchen) AND they are make-ahead meals. Make it in the AM when the temps are down and then grab 'em up from the fridge when your tummy growls, the lightening bugs are out and candles (and bug spray) are the perfect accessory to dinner on the deck!
Chicken Salad with Mango
Pizza Bites with Marscapone, Ham and Pesto on Puff Pastry
Gazpacho
Santa Fe Wraps with Cream Cheese, Green Onions and Spinach
All these require very little oven time (thus helping keep additional heat out of the kitchen) AND they are make-ahead meals. Make it in the AM when the temps are down and then grab 'em up from the fridge when your tummy growls, the lightening bugs are out and candles (and bug spray) are the perfect accessory to dinner on the deck!
Tuesday, June 12, 2012
Risotto
Wow...it's been a while since I posted. That only means I'm enjoying summer and spending a lot of time in the kitchen. I had some big orders this week--thank you!!!! One of the orders was for risotto with chicken. Daughter #1 loves risotto. I admit that on busy weeknights during school, I will resort to a mix, but I do love making it from scratch.
You have to have a lot of patience making risotto from scratch...it takes special care to do it just right, otherwise the creamy goodness you want will end up being crunchy and without flavor. And you have to tend to it constantly, which means you at the stove until it's done.
This week, mine started with chopped celery, onion and mushrooms. Cook until the onions are translucent...the fantastic smell will tell you before your eyes will when it's ready. Add your arborio rice and stir. Then softly, gently and ever-so patiently add your warmed chicken broth. This is when you have to be prepared to stand at the stove and care-take. Gently stir and add more broth...and do it again, over and over. You'll know when it's right because you will sense the creaminess coming from the combination of the rice releasing it's own starches and sucking in the chicken broth along with the combination of flavors from the veggies.
It is magic in your mouth!
You have to have a lot of patience making risotto from scratch...it takes special care to do it just right, otherwise the creamy goodness you want will end up being crunchy and without flavor. And you have to tend to it constantly, which means you at the stove until it's done.
This week, mine started with chopped celery, onion and mushrooms. Cook until the onions are translucent...the fantastic smell will tell you before your eyes will when it's ready. Add your arborio rice and stir. Then softly, gently and ever-so patiently add your warmed chicken broth. This is when you have to be prepared to stand at the stove and care-take. Gently stir and add more broth...and do it again, over and over. You'll know when it's right because you will sense the creaminess coming from the combination of the rice releasing it's own starches and sucking in the chicken broth along with the combination of flavors from the veggies.
It is magic in your mouth!
Friday, June 1, 2012
Images of Summer
This weekend I get to make one of my favorite summer pies--lemon--for three clients. No meringue needed, I swear! It's delicious because of it's simplicity. Also, on deck for my favorite clients (aren't they all my favorites!): hot ham and cheese sammies, lemon herb orzo, pulled BBQ pork and spaghetti tacos (inspired by iCarly--believe it or not, they are really yummy!)
These are all foods I think of when I conjure up images of summer. Simple & easy so you can spend more time catching fireflies, playing in the sprinkler or harvesting your own garden--and you can add your own personality to them with sides of your choosing (I offer up suggestions, of course)!
These are all foods I think of when I conjure up images of summer. Simple & easy so you can spend more time catching fireflies, playing in the sprinkler or harvesting your own garden--and you can add your own personality to them with sides of your choosing (I offer up suggestions, of course)!
Wednesday, May 30, 2012
Coming Soon...
Now that summer break is upon us, I have to bring my lunch to work every day. Normally I am graced with the variety of lovely, healthy and tasty options presented by our food service providers--Aladdin--and don't have to think about what to make for lunch. This offers an exciting opportunity for me...and you, as my readers, to see what I come up with--what works and what doesn't. I will also have the opportunity to continue to provide for my clients and experiment in the kitchen. So look for more recipes and Duffy Doofs to come!
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