St. Patrick’s Day Feast

St. Patrick’s Day is just around the corner and I am looking forward to our traditional Corned Beef and Cabbage Dinner. I post this recipe along with the Irish Soda Bread recipe every year in hopes you will try my Braised Corned Beef and Cabbage with Veggies. I love the recipe and hope you will as well.

For a complete Irish Feast serve the Corned Beef with Irish Soda Bread. For dessert try my Apple Bread Pudding accompanied by an Irish Coffee.

Oven Braised Corned Beef with Irish Beer and Irish Whiskey

Dinner Is Served

Irish Soda Bread

Apple Bread Pudding

Serve with prepared horseradish and coarse whole-grain mustard.

Erin go Braugh! 

camille@camillecooksforyou.com

Posted in Apples, Beer, Braising, Bread, Bread Pudding, Cabbage, Corned Beef, Dessert, Dessert/Pastry, Desserts, Food For Thought, Irish Soda Bread, Vegetables, Whiskey | Leave a comment

Valentine’s Day Dinner 2024

Appetizer
Maryland Crab Cakes with Ancho Chili Preserves

First Coarse
Mussels with Chorizo Sausage

Second Coarse
Pan Seared Duck Breast

Smashed Potatoes
Haricots Vert Almandine

Third Course
Bibb Lettuce, Hearts of Palm, Pickled Red Onion
Tossed with
Vinaigrette Lyonnaise

Dessert
Mousse Au Chocolat with
White Chocolate Whipped Cream

Maryland Crab Cakes with Ancho Chili Preserves

Mussels with Chorizo Sausage

Sauteed Duck Breast with Current Duck Sauce
Smashed Potatoes
Haricots Vert with Pecan

Bibb Lettuce, Hearts of PalmPickled Onion
Tossed with Lyonnaise Vinaigrette

Mousse Au Chocolat

Happy Valentine’s Day!

camille@camillecooksforyou.com

Posted in Accompaniments, Ahh Haa Moments, Ancho Chili Preserves, Appetizers, Bacon, Chocolate, Chocolate Desserts, Chorizo Sausage, Crab Cakes, Creme Fraiche, Dessert, Dessert/Pastry, Desserts, Dinner, Duck, Duck, Food For Thought, Green Beans, Haricot Vert, Hershey's Special Dark Chocolate, Holiday Specialties, Mousse Au Chocolate, Mussels, Onions, Salad, Salad Dressing, Sauces, Sausage, Seafood, Sides, Smashed Potatoes, Vinaigrette, Vinaigrettes and Dressings, Vinegar, Whipped Cream, White Chocolate, White Chocolate Whipped Cream | Comments Off on Valentine’s Day Dinner 2024

Super Bowl LVIII Party Treats! Go Chiefs and 49ers

The long awaited end of the season and the BEST party of the year is fast approaching. Here are several ideas for Super Bowl Party Treats that will please the crowd and make you the hit of the Super Bowl Party.

Click the link or the photo to get the recipe.

Kalamata Olive Tapenade

Goat Cheese Crisps

Fried Calamari

Crab Cakes

Buffalo Style Chicken Wings

Buffalo Style Chicken Wings

 

Wild Mushroom and Brie Quesadillas

quesadilla-with-fresh-salsa

Corn Fritters

Conch Fritters

BBQ Pork Ribs

BBQ Ribs

 

Pulled Pork Soft Tacos

Triple Chocolate Brownies

Don’t forget the few good old standbys and family favorites like Onion Dip and Potato Chips, Pigs in the Blanket, Deviled Eggs and Nachos Grande.

Go KC and SF!

Happy Super Bowl Party!

camille@camillecooksforyou.com

Posted in Appetizers, Finger Food, Food For Thought, Hors d'oeuvres, Super Bowl | Tagged , , , , , , , , , , | Comments Off on Super Bowl LVIII Party Treats! Go Chiefs and 49ers

Hello 2024

The holidays are over and 2024 has begun. I want to wish all a Happy and Healthy New Year. And a big thank you to all who read my blog and use my recipes. That makes me very happy. I look forward to cooking with and for you in 2024 and the many years ahead of us.

Peace Out!
Camille

Posted in Food For Thought | Comments Off on Hello 2024

Christmas Cookie Baking Days!

This is the best week of the Christmas Season for me. I will be making Christmas Cookies this week and I have decided on 5 kinds. I am making 4 dozen of each:

Decorated Sugar Cookies
Shortbread Cookies with White Chocolate, Dried Fruit
Chocolate Chocolate Chip Cookies
Oatmeal Cookies with Raisins and White Chocolate
Chocolate Dipped Coconut Macaroons

Hit the link or picture to go straight to the recipe. Yes, 4 out of 5 cookies have chocolate in them but that’s what cookies are all about. Chocolate! Chocolate! Chocolate!

Decorated Sugar Cookies

 

Shortbread Cookies with Dried Fruit and White Chocolate

Camille’s Very Chocolate Chocolate Chip Cookies

Oatmeal Cookies with Raisin and White Chocolate

Chocolate Dipped Coconut Macaroons

Gotta Go! The Shortbread Cookies are ready to come out of the oven.

Have fun!

camille@camillecooksforyou.com

Posted in Ahh Haa Moments, Chocolate, Chocolate Chips, Chocolate Desserts, Christmas, Coconut, Confectioners Sugar, Cookies, Dried Cranberries, Dried Fruit, Food For Thought, Raisins, Sugar, Sugar Cookies, White Chocolate | Tagged , , , , | Comments Off on Christmas Cookie Baking Days!

Thanksgiving Desserts Revisited

Thanksgiving Day is just around the corner and it’s time to start thinking about what desserts you will be serving at your Thanksgiving Feast. Here are a few of my favorite desserts. Everyone of these deliciously delectable treats can be made a day or two in advance. Or you can ask each of your guests to bring one of these desserts.

Click on the title of the recipe or photo and it will bring you to the recipe page.

Pumpkin Pie with Meringue Topping

Pumpkin Cheesecake

Apple-Pear Pie

Apple Tart Frangipane

Apple Bread Pudding

Sweet Potato Pecan Tart

Coconut Cake

Auntie Lena’s Dark Chocolate Cake

 

 

Happy thanksgiving. We have so much to be thankful for.

camille@camillecooksforyou.com

Posted in Dessert, Dessert/Pastry, Desserts, Thanksgiving, Thanksgiving Desserts, Thanksgiving Pies | Comments Off on Thanksgiving Desserts Revisited

Gazpacho

This spicy “South of the Border” soup will cool you off on these dog days of summer. There are a lot of ingredients but so worth the effort. The best part is that there is absolutely no cooking involved. This is one of those recipes that can be easily cut in half if you don’t want left overs or it can be doubled if you’re serving a crowd. Click the link to go directly to the recipe.

Gazpacho

 

Enjoy!

camille@camillecooksforyou.com

Posted in Accompaniments, Ahh Haa Moments, Chilled Soup, Food For Thought, Soup, Vegetables, Vegetarian, Veggies | Comments Off on Gazpacho

July 4th Grilling Favorites

The 4th of July is just a few days away and I will be firing up the Weber to grill some delicious traditional 4th of July fare.  Here are three recipes that will make you the GRILL MASTER OF YOUR WORLD!

THE BEST BURGER EVER

Hamburger Heaven

Read this and you, too, can make the best burger you have ever eaten. The secret is not a secret at all, but a new version of the old favorite. I truly do not like most burgers. They are boring and have absolutely no taste. Even if you cook the burger rare it still is Blah. I thought about this for a very long time and decided I was going to try to make the most tasty burger but to do that you have to use tasty meat. You can’t get a flavorful burger by using just plain old ground chuck or ground sirloin. Chuck is tasteless and sirloin is dry. Even mixing the two doesn’t do justice to the burger.

Here is my solution: 50% ground chuck and 50% ground short rib. You read that right – Short Rib. You will not believe your mouth when you bite into a burger mixed with this combo.

I had the butcher take the bone off the short ribs and asked them to grind it for hamburger and to give me the same amount of ground chuck as the ground short rib. The result was the tastiest burger I have ever had. You could cook this well done and it will taste awesome.

Cook your burger the way you like – grilled, pan seared, on the griddle, broiled. It doesn’t matter. It will make your mouth scream with pleasure.

I am a purest when it comes to what to put on my burger. I really don’t like to have a burger with so much stuff on it that it sits 8 inches high and it is piled with every condiment you can think of. You can’t even taste the burger and believe me you will want to taste the burger if it is half chuck and half short rib. PLUS, the most annoying thing for me is to have to eat a burger with a fork and knife because it is too messy to eat it the way it was meant: On the bun and in your hands.

BBQ Pork Ribs

Brining the ribs makes the meat more tender and flavorful and moist. Cooking the ribs on the grill in the low-slow-indirect heat manner makes them truly delicious. You can use a Wet Brine or a Dry Salt Brine. I’m starting to like the Dry Salt Brine because it is less messy and extremely easy to do. No matter which brine you choose you will have great results.

For the Dry Salt Brine

½      Teaspoon Kosher Salt For Each Pound Of Meat

OR

For the Wet Brine

8          Cups Water
½         Cup Coarse Sea Salt
½         Cup Granulated Sugar
1          Teaspoon Whole Black Peppercorns
2          Bay Leaves

For the Ribs

2         Racks Pork Back Ribs (About 2 Pounds Each Rack) Membrane Removed from        Backside of Ribs
½         Cup Southwest Spice Rub
1½      Cups BBQ Sauce

BBQ Ribs

BBQ Ribs

For The Wet Brine

In a 3-quart saucepan combine all the brining ingredients and bring to a boil to dissolved the salt and sugar. Remove from the heat and add 4 cups of ice to the pan. Cool the brine completely before pouring over the ribs.

Place the racks of ribs in a plastic container or ceramic deep-sided dish and pour the cooled brine over the ribs. Refrigerate for no more than 4 hours and no less than 1 hour.

After the required amount of brining time, remove the ribs from the brine and pat dry with a paper towel. Discard the brine.

OR

For The Dry Brine

Sprinkle the Kosher salt all over the ribs on both sides and gently rub it around. Refrigerate for 2 to 3 hours before grilling.

After brining rub the racks of ribs with the Southwest Spice Rub. Let stand at room temperature for 30 minutes before grilling.

If using a charcoal burning grill, build a split fire. When the coals are ashy white and hot place the ribs, meat side up, in the center of the grill with no coals. You want to maintain a cooking temperature of 300° to 325° for the entire time. Cover the grill with its lid and cook the ribs low and slow for about 1¼ hours. They should be tender but not falling apart. After that time generously brush the ribs with the BBQ Sauce. Return the lid to the grill and cook for 30 minutes more.

Remove the ribs from the grill and let rest 15 minutes before serving.

Beer Can Chicken

Beer Can Chicken

Beer Can Chicken

Even though the chicken is pretty goofy looking sitting on a can of beer, on the grill, looking like a Saturday Night Live Skit waiting to happen, chicken cooked over a can of beer is the most succulent chicken I have ever tasted.  You won’t get a beer flavored chicken but one so moist you will be astounded. Once you taste this delight I doubt if you will ever cook a roasted chicken in any other way.

1    Can Imported Beer, Pop Top Pulled
1     5 LB. Roasting Chicken
¼   Cup XVOO
1    Tablespoon Coarse Sea Salt
1     Teaspoon Freshly Ground Black Pepper
1     Tablespoon McCormick’s Montreal Seasoning

If using a charcoal burning grill, build a split fire.  Light the fire and when the coals turn white and you can hold your hand over it by 5 inches for only a few seconds you have a medium hot fire.  Place the grill over the coals.  If using a gas grill, heat the grill to medium high leaving the center burner off.

Meanwhile, rinse the chicken with cold water and pat dry with paper towels.  Rub the olive oil all over the chicken and sprinkle the salt, pepper and Montreal seasoning inside and outside of the chicken.  Place the chicken over the OPENED can of beer.  Place the chicken sitting on the beer can onto the grill.  Place the cover on the grill (or close it if using a gas grill) and cook the chicken for 1 1/4 to 1 1/2 hours or until an instant read thermometer registers 185 when inserted into the thickest part of the thigh and 165 when inserted into the thickest part of the breast.  Carefully remove the chicken and beer from the grill onto a platter.  Lift the chicken off of the can and let the chicken rest for 15 minutes before carving.

Have a Happy, Delicious, Safe 4th of July!

camille@camillecooksforyou.com

Posted in Accompaniments, Ahh Haa Moments, BBQ, BBQ Ribs, BBQ Sauce, Beer, Brine, Burgers, Chicken, Condiment, Condiments, Dinner, Entree, Food For Thought, Grilling, Ground Chuck, Ground Short Ribs, Hamburgers, Pork Ribs, Recipes To Share, Ribs, Short Ribs | Comments Off on July 4th Grilling Favorites

Strawberry Season Is Here

It’s that time of year when strawberries are at their peak. I visited Strawberry Hill USA in Gaffney SC recently. This place is AMAZING. Strawberry Hill USA is a family owned farm specializing in strawberries, peaches, blueberries and pumpkins in the fall. They have been around since 1947. You can do “YOU PICK ‘EM” or buy by the gallon. I chose to PICK a few gallons. I went wild and bought enough strawberries to make some of my favorite strawberry recipes. Every single strawberry in each gallon was perfectly perfect. Plus they are the sweetest, tastiest strawberries around.

Here are a few of my favorite recipes featuring these sweet gifts from Mother Nature.

Click on the item name or picture to go directly to the recipe.

Strawberry Jam

Strawberry Semi-Freddo

Strawberry Shortcake

Enjoy!

camille@camillecooksforyou.com

Posted in Breakfast, Dessert, Dessert/Pastry, Desserts, Food For Thought, Jam, Semi-Freddo, Shortcake, Strawberries | Tagged , , , | Comments Off on Strawberry Season Is Here

Memorial Day Menu For A Crowd

TBMDM (Through Back Memorial Day Menu)

This menu is one of my favorites. I had a Memorial Day BBQ several years ago at our home in Florida. There were around 30 people gathered to kick off the summer and we had a blast.

Click on the links in the menu to go directly to the recipe.

Enjoy!

 

Memorial Day Menu

Starters

Cedar Plank Grilled Shrimp
Key West Key Lime Dipping Sauce

Charcuterie and Cheese Board with
Prosciutto, Soppresata
Triple Cream Brie
Humboldt Fog Goat Cheese
Pickled Veggies and Pickled Cherries
Grilled Crostini

Dinner

Baja Fish Tacos with
Cedar Plank Grilled Mahi-Mahi, Asian Slaw,
Fresh Sliced Jalapeño’s, Crispy Taco Shells
Mango-Pineapple Salsa

Pulled Pork Southern Style
Homemade BBQ Sauce
Black Bean Salsa
Flour and Corn Tortillas

Moroccan Potato Salad

Roasted Corn Pudding

Dessert

S’Mores Tart

Peach and Blueberry Cobbler Served with
Homemade Creme Fraiche Semi-Freddo

Enjoy and Happy Summer BBQing!

camille@camillecooksforyou.com

Posted in Accompaniments, Ahh Haa Moments, Antipasti, Appetizers, Asparagus, Balsamic Vinegar, BBQ, Berries, Brie, Carrots, Charcoal Grill, Cherries, Cobbler, Corn, Corn Pudding, Creme Fraiche, Curry, Dessert, Dessert/Pastry, Desserts, Dinner, Entree, Fish, Food For Thought, Fruit, Green Beans, Grilling, Haricot Vert, Hors d'oeuvres, Mango, Moroccan Potato Salad, Onions, Peppers, Pickled Vegetables, Pickled Veggies, Pickling, Pineapple, Pork, Potato, Potato Salad, Pulled Pork, Recipes To Share, Red Onion, S'Mores, Salsa, Semi-Freddo, Shrimp, Side Dishes, Sides, Slaw, Tarts, Vegetables, Vinegar | Comments Off on Memorial Day Menu For A Crowd