Pickled Red Onions

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Pickled Red Onions

1 cup white distilled vinegar

2 cups water

1 1/2 tablespoons kosher salt

1 teaspoon sugar

1 teaspoon red pepper flakes

3 garlic cloves, crushed

2 red onions, halved and sliced

    1. Combine the vinegar, water, salt and sugar into a small saucepan. Cook over medium-low heat until the salt and sugar has dissolved.
    2. Place the red pepper flakes, garlic cloves and red onions into a large canning jar. Pour the vinegar mixture over the onions and bring to room temperature. Seal with a lid and store in the fridge.

Patriotic Trifle

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Patriotic Trifle

Author note: The laborious task to this dessert is retrieving 10 egg yolks. Give yourself a little bit of grace, I typically go through about 12 eggs before I get my 10 egg yolks. A way to prevent food waste in this situation is to remove your egg whites and egg yolks by using three separate bowls. One bowl is used collect the egg white during the initial separation from the yolk. Place the white into a second bowl (where all the unused whites will be collected and saved for further use) and place the yolk in a third bowl. Using separate bowls when first cracking the eggs helps keep the majority of the whites and yolks free from shells and broken yolks. The egg whites can be easily turned into several things—meringue to top pies (click here for recipe), meringue cookies (click here for recipe), egg drop soup (click here for recipe), egg white omelettes. There are many options.

2 pound cakes, cut into thick slices to fit the interior of the serving bowl (I do this as I’m building the trifle)

1 jar raspberry jam

2 pints blueberries

Grand Marnier Pudding, recipe below

fresh raspberries, chilled for topping

fresh blueberries, chilled for topping

powdered sugar, for topping

  1. In a large glass trifle bowl or serving bowl add a layer of pound cake. Cover the cake with an even layer of raspberry jam. Top the jam with an even layer of blueberries. Cover the blueberries with a generous layer of pudding.
  2. Repeat step one. Finish with a final layer of pound cake slices.
  3. At this point, cover the trifle and place in the fridge to chill for at least 3 hours. Place the pudding and berries in the fridge to chill as well.
  4. Right before service, remove the trifle from the fridge. Add a final layer of pudding and top with berries. Lightly dust the berries with sifted powdered sugar. Serve immediately.

for the Grand Marnier Pudding

1 cup cream

3 cups whole milk

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

2 tablespoons Grand Marnier, or favorite orange liqueur

1/4 cup unsalted butter

10 egg yolks

1 cup sugar

1/4 cup cornstarch

  1. In a large saucepan combine the cream, milk, salt, vanilla extract, Grand Marnier and butter. Cook over medium-low heat until the butter is melted, about 10-15 minutes. Stir occasionally.
  2. Whisk the egg yolks and sugar in a large mixing bowl until combined.
  3. Whisk the cornstarch into the yolk and sugar mixture. Do this in small batches, until there are no lumps of cornstarch.
  4. Remove the liquid from the stovetop and temper the sugar egg mixture. To temper, whisk the egg mixture quickly while slowly adding the warm liquid (about 1/4 cup at a time) until all the liquid is combined. Now you have created a custard.
  5. Pour the custard back into the saucepan. Cook over medium-high heat. Whisk constantly until the custard is thick and almost boils, about 6 minutes.
  6. Strain the pudding into a large bowl. Cool. Store in an airtight container in the fridge.

Red, White and Blue Mini Cakes

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Red White and Blue Mini Cakes

  • Servings: makes about 48-50 cakes
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Author note: I like to use sprayable white cake frosting for these mini cakes. Keep in mind that the food coloring will vary depending upon what brand is used. Each brand varies. Add more or less coloring to the cake batter to achieve the desired tone. If you do not have a 3 inch pastry cutter, use the top of a drinking glass or a canning jar lid.

2 boxes white cake mix

90 drops red food coloring

90 drops blue food coloring

white icing

patriotic sprinkles

  1. Heat the oven according to the cake directions.
  2. Prepare 1 box of cake batter per the instructions. Add the blue food coloring to the mixture. Stir well to combine.
  3. Spray a rimmed 12×16 rimmed baking sheet with canola oil. Pour the blue cake batter into the sheet pan. Spread the batter evenly throughout the pan.
  4. Prepare the 2nd box of cake batter per the instructions. Add the red food coloring into the mixture. Stir well to combine.
  5. Spray a rimmed 12×16 baking sheet with canola oil. Pour the red cake batter into the sheet pan. Spread the batter evenly throughout the pan.
  6. Place both sheet pans into the oven, one on the top rack, another on the third rack. Bake according to the directions on the back of the box.
  7. Remove the cakes from the oven once they are cooked all the way through, between 20-30 minutes. Let cool for 15 minutes
  8. Using a 2 inch wide circle pastry cutter. Cut out round cake pieces.
  9. Take a blue cake circle and add a layer of white frosting to the top. Take a red cake circle and place on top of the icing. Top the red, white and blue cake with frosting and patriotic sprinkles. Continue this process until all cake circles are used.

Pan Seared Pork Chops with Rosemary Cherry Glaze

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Pan Seared Pork Chops with Rosemary Cherry Glaze

4 bone-in pork chops

1 1/2 teaspoon kosher salt

1 tablespoon extra-virgin olive oil

2 tablespoons unsalted butter

4 garlic cloves, halved

4 sprigs rosemary

1 large shallot (or two small shallots), halved

3/4 cups white wine

2 cups cherries, pitted and quartered

3 tablespoons balsamic vinegar

1 tablespoon brown sugar

chopped fresh parsley leaves, for topping

  1. 30 minutes before cook time, remove the pork from the fridge. Evenly distribute 1 teaspoon of salt onto all sides of the pork.
  2. Add the olive oil, 1 tablespoon of butter, 2 garlic cloves and 2 rosemary sprigs into a large skillet and cook over high heat. Remove the rosemary and garlic when fragrant and beginning to brown.
  3. Add two pork chops to the skillet.  Cook 3-4 minutes per side, for a total of 6-8 minutes. Remove and place onto a rimmed baking sheet. Cover with foil.
  4. Add an additional tablespoon of butter to the skillet. Scrape up any burning bits and add the remaining two pork chops. Cook as instructed above. If the pan gets too hot, reduce the heat to medium high.
  5. Once the pork chops are removed from the skillet, immediately place the shallots and garlic into the skillet. Quickly stir.
  6. Immediately pour the wine into the skillet and scrape up any brown bits. Once the pan is deglazed, add the cherries, vinegar, last 2 sprigs of rosemary and brown sugar. Reduce the heat to low and let simmer, covered, for 10 minutes.
  7. Once the sauce is simmering, place the baking sheet of pork chops into the oven. Cook for 7-10 minutes, or until the pork reaches 143-145 degrees internal temperature. Remove from the oven and cover with foil. Let sit for 10 minutes.
  8. Meanwhile, remove the lid from the cherry glaze and increase the heat to medium-high. Let the sauce cook for 6-8 minutes, or until thickened.
  9. Serve the pork chops topped with the cherry glaze and chopped fresh parsley leaves.

Peach Bellini

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There once was a neighborhood Italian restaurant tucked within a tree covered brick building. It was not too big and not too small. The interior was classic, and the patio was charming. It was…a city favorite.
One of the best parts about this restaurant was not only the delicious lasagna but also the peach Bellinis, that for one month a year were 99 cents. It was a spectacular summer sip, and something I’ve missed since they closed a few years ago.

There was nothing like sitting on the tree covered brick patio surrounded by friends toasting the upcoming summer with peach prosecco cocktails. It was dreamy and delicious. I haven’t had a bellini since.
It is sad really, and something that I recently was reminded of when I walked into the produce section at Market Street.

Peach season is arriving in Texas and the sweet floral fragrance of fresh peaches fills the corridors of Market Street. Wherever there are peaches at Market Street, be it the entrances or produce department, there is the happy scent of summer.
Peach Season is one of my favorite seasons.

This year, when I experienced the fantastic peach flavor in the air, I was reminded of the lack of peach Bellinis in my life.I decide to change that this year and make homemade peach Bellinis. What’s beautiful about this summer elixir is that only a few steps are required.

Combine chilled simple syrup with fresh, peeled peaches. Blitz in a food processor or blender until smooth. Store the peach mixture in the fridge until fully chilled. Once it is time for service get the daintiest glasses you have and fill each with 4 tablespoons of peach purée. Top each glass with 3 ounces of prosecco and a splash of Grand Marnier. Add three pieces of crushed of ice and serve.It was a beautiful day when I realized that I could make homemade peach bellinis using seasonally fresh peaches from Market Street. It has in fact made my summer even sweeter.

Peach Bellini

  • Servings: makes 1 drink
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4 tablespoons chilled peach purée, recipe below

3 ounces prosecco

1 tablespoon Grand Marnier

  1. Fill glass with 4 tablespoons of peach purée. Top with prosecco and Grand Marnier. Add three pieces of crushed ice and stir. Serve immediately.

for the peach purée

3 cups peaches, pit removed, peeled and sliced

3 tablespoons chilled simple syrup, recipe below

  1. Combine chilled simple syrup with fresh, peeled peaches. Blitz in a food processor or blender until smooth. Store the peach mixture in the fridge until fully chilled, at least 4 hours.

for the simple syrup

  1. Combine 1 cup sugar and 1 cup water into a saucepan. Cook over low heat for 15 minutes, or until the sugar is dissolved. Stir occasionally. Remove from heat and bring to room temperature. Store in an air tight container in the fridge for up to three weeks.

Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.

Grilled Shrimp and Asparagus Kebabs

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Grilled Shrimp and Asparagus Kebabs

Author note: These kebabs can be prepared a few hours before grilling. Place the assembled kebabs on a rimmed baking sheet, cover with foil and place in the fridge until ready to grill.

1/4 cup extra-virgin olive oil

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon cayenne

1/2 teaspoon chili powder

2 teaspoons cumin

2 teaspoons kosher salt

1 1/2 to 2 pounds shrimp, deshelled

1-2 bunches asparagus, woody ends removed

1 onion cut into bite sized pieces.

  1. Place the olive oil, oregano, thyme, cayenne, chili powder, cumin and kosher salt into a large bowl. Mix well.
  2. Add the shrimp and stir well to coat. Cover the bowl and place in the fridge for at least 4 hours, up to 8 hours before grilling.
  3. Heat the grill to 350 degrees.
  4. Cut the asparagus into large, bite-sized pieces. Set aside in a bowl.
  5. Remove the shrimp from the fridge.
  6. Using a skewer (wooden or metal) assemble the kebobs. I like a pattern of onion, two asparagus and one shrimp. I also prefer 3-4 shrimp on each skewer (if the shrimp are medium to large in size. I add more if the shrimp are smaller).
  7. Over direct heat, grill the shrimp 3 minutes per side, for a total of 6 minutes. Remove from the grill and serve immediately. Salt to taste.

Garden Gazpacho

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Garden Gazpacho

Author note: Gazpacho is a chilled Spanish vegetable soup that can be created in a variety of ways. This non-recipe is a rustic form of gazpacho, with a more textured finish than most traditional gazpachos. However, be creative. If the gazpacho ends up thick like salsa, add a few more pours of olive oil or a splash or two of water.

4 cups tomatoes, cored and cut into large chunks

2 bell peppers (I prefer red and orange), cored and cut into large chunks

1 large cucumber, peeled and cut into large chunks

2 teaspoons kosher salt

2 tablespoons sherry vinegar

1/2 cup parsley leaves

1/2 cup panko bread crumbs

3/4 cup chives

1/4 cup and 1 tablespoon extra-virgin olive oil

extra-virgin olive oil, for topping

fresh corn, for topping

torn parsley, for topping

  1. In a food processor, puree the tomatoes until watery and thoroughly broken down.
  2. Next, add the cucumber, bell peppers, parsley, bread crumbs, chives, salt and vinegar into the food processor with the tomatoes. Puree until smooth.
  3. While the processor is still running, add the olive oil in a steady stream until the soup is smoothed out and thickened.
  4. Sample the gazpacho. Add salt, olive oil or additional vegetables as needed.
  5. Store in an airtight container overnight (this is important in the development of flavor). Serve chilled topped with torn parsley, fresh corn and drizzles of olive oil.

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