All posts by Carey

recipes

Rib Rub

3 tbsp brown sugar
1.5 tbsp paprika
1 tbsp Salt
1 tsp pepper
1/2 tbsp Garlic powder
1 tsp dry mustard
1/2 tbsp Onion flakes

Rub with liquid smoke then sprinkle with rub. Let marinate for up to 24 hours.

appetizers, recipes

Smoked Salmon on Mustard-Chive and Dill Butter Toasts

10 oz smoked salmon
2 sticks unsalted butter, room temperature
1 tbsp lemon zest
3 1/2 tbsp fresh lemon juice
1/2 cup finely chopped chives or green onions
1 tablespoon fresh dill, finely chopped
1 1/2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 thin, long French baguette, cut into 1/4-inch slices

Preheat oven to 375°.

Place bread slices on baking sheet. Bake for 8 to 10 minutes, until golden and crispy. Let cool.

Mix butter, lemon juice and zest, chives, mustard, dill, salt and pepper in a bowl until well blended. Cover and refrigerate. Bring to room temperature before using.

Spread a thick layer of the mustard- chive butter and place a slice of smoked salmon on top of each toast. Place on a platter or serving tray and serve.

From Food52

main dishes, pizza, recipes

Meatball Pizza

1 batch perfect pizza dough
2 ounces cream cheese, softened
1/4 cup mayonnaise
1/4 teaspoon Italian seasoning
1 cup pizza sauce
1/8 tsp crushed red pepper flakes
4 cups freshly shredded mozzarella cheese
3/4 lb beef/turkey meatballs, sliced in half
1 tablespoon freshly chopped basil

Preheat oven to 450° (or 500° if oven can handle it). Roll out dough to desired shape and size. Brush crust with olive oil. Sprinkle with a little salt and fresh ground black pepper.

In a small bowl mix cream cheese, mayonnaise and Italian seasoning. Spread on top of crust. Top with pizza sauce, red pepper flakes, cheese and meatballs.

Bake for 12-14 minutes or until golden brown and underside of crust is crispy. If using convention bake, cook 2 minutes less.

Sprinkle with basil and let sit for 4 minutes and serve.

From Mother Thyme

drinks, recipes

Rye Monk

0.75 oz Rittenhouse Rye
0.75 oz Cognac
0.5 oz Green Chartreuse
0.5 oz Benedictine
0.5 oz lemon (or lime) juice
1 dash Angostura bitters

Shake with ice until chilled. Strain into chilled coupe glass. Garnish with swath of fresh ginger.

The Crunkleton

main dishes, recipes, soups and salads

Creamy Piquillo Pepper and Chickpea Soup with Chicken

1 cup drained piquillo peppers (8 ounces), 1/4 cup cut into thin strips
3/4 cup hummus (7 ounces)
2 cups chicken or beef stock
1/2 cup cooked white rice, homemade or store-bought
1 cup shredded rotisserie chicken
Salt
Freshly ground pepper
2 tablespoons chopped flat-leaf parsley
Olive oil, for serving
Hot sauce, for serving

In a blender or a food processor, combine the whole piquillos with the hummus and stock and puree until smooth. Transfer the soup to a medium saucepan. Add the rice and chicken, season with salt and pepper and bring to a boil. Ladle the soup into bowls and garnish with the parsley, sliced piquillos, olive oil and hot sauce.

Makes 4 Servings

From Food & Wine

main dishes, recipes, seafood

Creamy Roasted Salmon

2 lb salmon fillet
Salt and pepper
8oz cream cheese- room temperature
Juice of 1/2 lemon
2 Tbsp. fresh dill
1 small scallion, finely chopped
3 tsp capers, finely chopped

Heat oven to 425°

Sprinkle salmon with salt and pepper.

Mix together the cream cheese, dill, scallions, capers and lemon juice.

Arrange salmon filet, skin side down, in a single layer on the prepared baking pan.

Spread the cream cheese mixture evenly on top of the fish. Bake for 35-40 minutes or until the salmon is easily flaked with a fork.

Adapted from GrabAndGoRecipes.com