Spicy Bean Salsa – aka Cowboy Caviar

Bringing flavor, pizazz and panache to cooking

I first had this salsa years ago at a party and loved it. It is so easy to make and doesn’t take any time at all to throw together the day before you want to serve it. I’ve made it on any number of occasions for family get togethers and for company and people always love it. I like mine very spicy, but you can cut the amount of jalapenos if you like mild salsa.  La salsa es muy deliciosa!

1 15-oz can Black-Eyed Peas

1 15-oz can Black Beans, rinsed and drained

1 15-oz can Whole-Kernel Corn, drained

½ cup Onion, chopped

½ cup green Bell Pepper, chopped

1 4-oz can diced Jalapenos

1 14.5-oz can Diced Tomatoes, drained

1 cup Italian Salad Dressing – I use Kraft Zesty Italian

½ tsp Garlic Salt

In a medium bowl, combine all ingredients and mix well. Cover and refrigerate overnight to blend the flavors.

Serve with tortilla chips.

Finger Sandwiches or Tea Sandwiches

Bringing flavor, pizazz and panache to cooking

The first time I remember having Finger Sandwiches or Tea Sandwiches I was 6 years old and my grandmother, M’liss Godman Calvert – better known to us as E – was visiting from Memphis, TN. She took us to the Menger Hotel in downtown San Antonio for lunch and we had these little sandwiches that were really pretty and just my size. My grandmother loved “pretty food” that ladies in The South served at luncheons.

A few years before my parents died, we bought my mother “a proper tea set” and held an afternoon tea for the family. It included some great “tea sandwiches”. I’ve gather these recipes that my mother and grandmother would love from various sources. Enjoy!

Curried Chicken Tea Sandwiches

½ cup flaked Coconut

½ cup Almonds, chopped

1 8 oz package Cream Cheese, softened

2 Tbsp Orange Marmalade

1½ tsp Curry Powder

¼ tsp Salt

¼ tsp Pepper

2 cups Chicken, cooked and diced

12 ½-inch-thick Pumpernickel, Wheat, or White bread slices

3 Tbsp Green Onions, diced

My mother, grandmother and aunt

Bake coconut and almonds in shallow baking pans at 350°, stirring occasionally, 5 to 10 minutes or until toasted.

Stir together cream cheese and next 4 ingredients; gently stir in chicken. Spread evenly on bread slices; trim crusts, and cut each slice into 3 strips. Sprinkle evenly with coconut, almonds, and green onions.

Checkerboard Cheese Sandwiches

1 (10-ounce) block Extra-Sharp Cheddar, grated

1 (10-ounce) block Swiss Cheese, grated

1¼ cups Mayonnaise

1 (4-ounce) jar diced Pimientos, drained

1 tsp Onion Flakes

¼ tsp freshly ground Black Pepper

20 thin White Bread slices (Pepperidge Farm Very Thin White Bread)

20 thin Wheat Bread slices (Pepperidge Farm Very Thin Wheat Bread)

Garnishes: Grape Tomatoes and Black olives, secured with wooden toothpicks

Stir together first 6 ingredients. Spread half of mixture evenly on half of white bread slices; top with remaining half of white bread slices. Spread remaining half of mixture evenly on half of wheat bread slices; top with remaining half of wheat bread slices.

Remove crusts with a serrated knife; cut each sandwich into 4 squares. Arrange, stacked in pairs, on a serving plate in a checkerboard pattern, alternating white and wheat. Garnish each sandwich with either a Grape Tomato or a Black Olive.

Cucumber Sandwiches

1 (8-ounce) package Cream Cheese, softened

1/3 cup Mayonnaise

1 medium Cucumber, – English Cucumber works best – peeled, seeded, and finely chopped

¼ tsp Garlic Salt

½ tsp fresh Dill, chopped

20 thin White Bread slices (Pepperidge Farm Very Thin White Bread)

20 thin Wheat Bread slices (Pepperidge Farm Very Thin Wheat Bread)

Process cream cheese and mayonnaise in a blender or food processor until smooth, stopping once to scrape down sides.

Combine cream cheese mixture, cucumber, garlic salt, and dill. Spread cucumber mixture evenly onto white bread slices, and top with wheat bread.

Using a 2- to 3-inch round cutter, cut sandwiches, discarding edges. Or cut crusts from bread, discarding crusts, and cut sandwiches into quarters. Store cucumber sandwiches in an airtight container for up to 1 hour before serving.

Egg Salad Sandwiches

5 large Hardboiled Eggs, grated

2 Tbsp Celery, finely chopped

2 Tbsp Sweet Pickle Relish

2 Tbsp Mayonnaise

1 Tbsp Sour Cream

1 Tbsp Onion, grated

¾ tsp dried Salad Seasoning (McCormick Salad Seasoning)

½ tsp Dijon Mustard

¼ tsp Salt

¼ tsp Sugar

1/8 tsp freshly ground Black Pepper

22 thin White Bread slices (Pepperidge Farm Very Thin Sliced White Bread)

Combine first 11 ingredients in a bowl until blended. Cover and chill 3 hours.

Spread 2 tablespoons egg mixture evenly on 1 side of 11 bread slices. Top with remaining 11 bread slices. Cut each sandwich into 4 finger sandwiches.

Pimiento Cheese Sandwiches

3/4 cup Mayonnaise and 3/4 cup Miracle Whip OR 1½ cups Mayonnaise

1 4 oz jar Pimientos, drained and diced

1 tsp Worcestershire Sauce

1 tsp Onion, finely grated

¼ tsp Cayenne Pepper

1 8 oz package Extra-Sharp Cheddar cheese, finely shredded

1 8 oz package Medium Cheddar cheese, shredded with large grater holes

White, Wheat, Rye or Pumpernickel Bread, thinly sliced

If using Mayonnaise and Miracle Whip, mix them together. Fold the cheeses, onion, Worcestershire Sauce and cayenne into the mixture or, if not using Miracle Whip, into the Mayonnaise.

Spread on bread slice and cover with another slice of bread. Use cookie cutters to cut shapes out of the sandwiches, or remove the crusts and cut from corner to corner to make 4 triangles.

This will store for 1 to 1½ weeks, covered (if it lasts that long).

Ham Salad Sandwiches

2 cups Cooked Ham, finely chopped

½ cup Celery, finely diced

1 tsp Onion, grated

1/3 cup Mayonnaise

¾ tsp Yellow Mustard

12 slices White, Wheat, Rye or Pumpernickel Bread

Butter

In a medium bowl, combine ham, celery, onion, mayonnaise, and mustard. Lightly butter the bread slices. Spread 6 slices of bread with even portions of ham salad mixture and top with the other 6 slices. Cut each sandwich diagonally into quarters.

Watercress Sandwiches

½ cup Watercress sprigs

¼ cup Butter, softened

2 Tbsp Chives, finely chopped

8 slices large firm White Bread slices, crusts removed

¼ cup fresh Flat-Leaf Parsley leaves

½ 8 oz package of Cream Cheese, softened

Salt and Pepper, to taste

In food processor, with chopping blade, process watercress and parsley until finely chopped. Add butter, cream cheese, chives, salt and pepper; process until mixture turns green.

Spread mixture on half the bread slices and top with remaining slices. Cut each sandwich diagonally into 4 triangles.

Place on a tray or plate; cover with slightly damp paper towel and plastic wrap. Refrigerate until serving time.

Cheese Straws ala Mary

Bringing flavor, pizazz and panache to cooking

Nothing says, “You’re in The South at a get together” like homemade Cheese Straws. My grandmother, M’liss Godman Calvert, who grew up in Vicksburg, MS and spent a lot of her adult life in Memphis, TN and my mother, Phyllis Calvert Newell and my aunt, Jean Calvert Bobbitt, loved these – albeit the milder version. We made some in their honor for the party for our grandson Austin’s Baptism at our son’s in-laws’ house in Virginia and everyone raved about them. They’re rich with a little kick. They make great snacks. And, they’re really easy to make.

Makes about 10 dozen

1½ cups Butter, softened
1 lb Extra Sharp Cheddar cheese, shredded – I prefer to use ½ lb Tillamook Extra Sharp Cheddar and ½ lb Dubliner Irish Cheddar
1½ tsp Salt
½ to 2 tsp Cayenne – I like mine really spicy, so adjust the heat to suit yourself
½ tsp Paprika – use Sweet Paprika for a mild flavor Hot Paprika for an extra kick
4 cups All-Purpose Flour

My mother, grandmother and aunt

Beat first 5 ingredients at medium speed with a heavy-duty stand mixer until blended. (Note: If you don’t have a stand mixer you can use a handheld mixer. Just divide the ingredients in half, and work with two batches.) Gradually add flour, beating just until combined.

Option 1: Combine ingredients as directed; chill dough 2 hours. Shape dough into 4 (8-inch-long) logs; wrap each in plastic wrap, and chill 8 hours. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake at 350° for 13 to 15 minutes or until lightly browned. Remove to wire racks to cool.

Option 2: Use a cookie press with a star-shaped disk to shape mixture into long ribbons, following manufacturer’s instructions, on parchment paper-lined baking sheets. Cut ribbons into 2-inch long pieces. Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks to cool.

Pan Bagnat ala Mary and Larry

A typical Pan Bagnat is a sandwich that is made on a French baguette and filled with Salad Nicoise, a French-style Tuna Salad. Larry and I first made a Pan Bagnat in 1998 when we were visiting Dave in Washington DC and he took us to Wolf Trap to see Peter, Paul and Mary. We made the typical Pan Bagnat, as well as one similar to this to have as our picnic on the grounds. We also served a couple of versions of this recipe at the reception after my mother’s funeral. It is always a big hit and serves 6-8 people.

Ciabatta or Focaccia Bread

Olive Oil

Red Wine Vinegar

Multiple types of Cold Cuts and/or Sausages and/or Deli Meats

Multiple types of sliced Cheeses

Mustard, Dijon-Style Mustard, Whole-Grain Mustard, or Horseradish Mustard

Chow-Chow Relish– hot or mild

Giardiniera, hot or mild, minced in a food processor

Tomatoes, sliced

Black Olives – optional

Capers – optional

Pimientos – optional

Romaine Lettuce leaves – optional

Red Tip Leaf Lettuce leaves – optional

Red Onions, thinly sliced – optional

Fresh herbs such as Basil, Thyme, Oregano, Dill, Chives, etc

Larry and Mary Pape

Slice the bread lengthwise and drizzle the inside of both pieces of bread with olive oil and red wine vinegar. Spread the mustard, chow-chow and giardiniera on the slice of bread that will be on the bottom. Layer the cold cuts or meats. Top with layers of the cheeses. Layer the tomatoes, fresh herbs and the optional ingredients you want to use. Put the top slice of bread on the sandwich.

Wrap the sandwich in plastic wrap and then in foil and put it in the refrigerator. Weigh it down with a heavy pan or brick so that the oil can saturate the bread and refrigerate overnight. Let it stand at room temperature, slice into pieces then serve.

Chevre with Avocado Coulis and Field Green Salad

This is an appetizer that Larry and I had in our favorite restaurant in Paris, L’Ebachoir at 43 rue Citeaux near the Bastille. We guessed at the recipe and finally asked our waiter, Gil, if we were close. He said we were spot on! This is a great appetizer and a wonderful 1st course in a multi-course meal.

12 oz. goat cheese

½ cup heavy cream

black olives, small can, diced

Avocado Coulis, recipe follows

French Bread, sliced

Field Greens

Balsamic Vinaigrette, recipe follows

Mix goat cheese and cream. Mixture should be thick enough to hold a shape.

Rinse the olives 3 to 4 times to remove the brine and drain thoroughly.

Press half the cheese mixture into the bottom of a small bowl lined with plastic wrap. Place in freezer for 10 minutes.

Remove from freezer and cover with olives until the layer is about 1/8 inch deep. Top with remaining cheese mixture and wrap tightly with plastic wrap. Refrigerate.

Avocado Coulis Recipe:

2 ripe avocados

¼ to ½ cup heavy cream

4 to 5 Tbsp. chopped fresh herbs, such as basil, dill, thyme or a mixture

Mash the avocados until smooth. Add ¼ cup cream and herbs and mix thoroughly. Adjust the texture with additional cream so that it is thick, but fluid.

Balsamic Vinaigrette Recipe:

2 Tbsp Balsamic Vinegar
1 Tbsp Red Wine Vinegar
1 Tbsp Dijon Mustard
1 tsp Light Brown Sugar
1 Garlic clove, crushed through a press
½ tsp Salt
1/4 tsp freshly ground Black Pepper
¾ cup extra virgin Olive Oil

In a medium bowl, whisk all the ingredients except the oil until mixed. Gradually whisk in the oil until smooth.

Place field greens in a bowl and toss with the vinaigrette.

Cut cheese into small pieces and top with Avocado Coulis. Serve with French bread or crackers and a side salad of field greens with Balsamic Vinaigrette.

Best Pork Ribs Ever by Melissa

This recipe is from my daughter Melissa Pape. Her pork ribs are really AWESOME! They are the perfect amount of sweet and spicy and smoky… Enjoy!!!

½ cup light brown sugar
½ cup honey
1/3 cup Jack Daniels Mustard
3 Tbsp chopped Garlic
2 Tbsp Sriracha Chili Sauce (Rooster Sauce)
2 Tbsp Ginger Citrus Seasoning from Victoria Gourmet (www.vgourmet.com)
1 Tbsp Toasted Onion Herb Seasoning from Victoria Gourmet (www.vgourmet.com)
2 racks of Pork Ribs

Melissa A. Pape

Start the grill smoking using hickory, either logs or chips that have been soaked in water.

Mix the first seven ingredients together. Baste the heck out of two racks of pork ribs. Put foil under the racks. Smoke on the pit for about 4-6 hours.

ENJOY!

Jalapeno Poppers

Just in time for the Super Bowl, here is a great recipe for Jalapeno Poppers. I’ve combined a number of recipes for poppers to make one that is really spicy – just the way I like my poppers!

12 – 20 pickled jalapeno peppers – use fresh jalapenos for a milder flavor

6 oz Cream Cheese, softened – Neufchatel works well and is lower fat

1½ cups grated Extra Sharp Cheddar Cheese

2 Tbsp Franks Red Hot sauce – use less if you don’t like things hot

1 pkg bacon

½ tsp Cayenne, or more to taste

2 large Eggs

2 Tbsp Milk

8 teaspoons Creole Seasoning – use less if you don’t like it spicy

1 cup panko crumbs, or fine dry breadcrumbs

½ cup all-purpose flour

Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.

Fry bacon, drain, crumble.

Leave the stem on and cut a 1/4–inch strip lengthwise out of the jalapeno pepper (do NOT cut in half). Remove the seeds and membranes and put those in a bowl. Set the jalapenos and strips aside.

In the bowl with the seeds and membranes, cream together the cream cheese, Cheddar, cayenne, and Franks Red Hot sauce. Stir in the crumbled bacon. Spread about 1 tablespoon of the cheese mixture into the middle of each jalapeno. Replace the 1/4 -inch strip on each jalapeno.

In a small bowl, beat together the eggs, milk, and 2 tsp Creole Seasoning.

In a shallow dish, combine the panko crumbs and 4 tsp of Creole Seasoning.

In a third dish, combine the flour and 2 tsp of Creole Seasoning.

One at a time, dredge each jalapeno in the flour.

Dip into the egg mixture.

Then dredge in the panko crumbs, pressing to coat.

If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.

You can make these a day ahead and store in the refrigerator in a baggie after they’re cooled. When you’re ready to serve them, heat again in a 350-degree oven for 20 minutes to re-crisp them.

If you have left over “stuffing”, add cream, sour cream or ricotta to make a dip.

Vichyssoise – Cream of Potato and Leek Soup

This a compilation of a number of recipes, including those from Moosewood Cookbook and Le Cordon Bleu Complete Cook. Traditionally, Vichyssoise is serve chilled, but this is one of the best potato soups I’ve ever eaten – hot or cold!

2 Tbsp butter

1 large onion, chopped

3 large leeks, thinly sliced white part only

1 to 1½ tsp salt

4 large potatoes, peeled and diced

1 qt chicken broth

2 cups cream

White pepper to taste

Chives, minced as garnish

In a Dutch oven, melt butter and add onion, leeks and salt and sauté over low heat about 15 minutes, or until the onions and leeks are soft and beginning to brown.

Add potatoes and chicken broth and bring to a boil. Lower heat, cover and simmer until the potatoes are tender, about 15-20 minutes.

Puree until very smooth in a blender, food processor or with an immersion blender and transfer to a medium to large bowl. Stir in the cream and white pepper.

Chill until very cold. Serve topped with finely minced chives.