What's For Easter Dinner This Year?

I haven't decided yet, but I usually rotate the main course between lamb, ham, beef tenderloin.  This has been such a cold and LONG winter that I'm thinking something really 'Spring-y' sounds great.  What are you planning? Are you having a large group of guests?  Something a little smaller and more intimate?  Kids involved?  That last question is a real menu challenge at times.

Considering I will have given up my favorite thing for several weeks during Lent, my mind is completely focused on dessert - and chocolate.  I think I consume more chocolate on Easter than any other holiday - and maybe all of them together!  As much as I love cooking and making desserts, it's extremely difficult for me not to raid my kids' Easter baskets for the Bliss chocolates, Cadbury candy coated chocolate eggs, and, of course, Reese's eggs.  I think they're even better than the typical Reese cup.

Okay, since I started writing, I've convinced myself that it's going to be lamb this year.  The Thanksgiving and Christmas holiday memories remind me that ham and beef tenderloin made the list.  So, with friends John and Marsha's Roasted Spiced Leg of Lamb recipe in hand, that's the plan.  The rest isn't as important as determining that chocolate dessert!  Marsha and I used to joke about how appetizers and dessert would be perfect, and the rest between was just filling time and placating dinner guests.

Well, I think I can make one variation on that theme for Easter.   Everything between Easter baskets and dessert could be optional!  Let me know what you're planning.  And, here is that excellent Lamb recipe.   And, by the way, this works well on lamb chops, too.  I just season them with the rub and allow to sit all day, or overnight is best.

Happy Easter, Everyone!

Elk Roast Dinner With Friends

Thanks to a good friend and her generous uncle, we made a great dinner built around this 2.5 pound elk roast.  This was such fun to prepare, and the sides were well-suited to a game roast.  I was so excited to make this for my friends and family, because I do believe Elk Tenderloin was the best piece of game I have ever had.  So, I had high hopes for this cut of meat as well.

In this entry, you'll see photos of the roast in progress, along with the sides of

Roasted Parsnips and Green Beans, Bruschetta with Herbed Tomatoes

Salad with Mustard Vinaigrette and Goat Cheese baked in Herb Crumbs

Wild and Brown Rice with Golden Raisins and Slivered Almonds

French Baguette

Chocolate Souffle with Warm Vanilla Sauce

A Robert Mondavi Reserve Cabernet was perfect with the meal.

After a good sear, we chose to slow roast the Elk  in the oven with Shiitake mushrooms, onions and aromatics, and a Sherry herb sauce.

Although, we chose to adjust this recipe, the basis for the Elk Roast  is  found here at Cooks.com: http://tinyurl.com/4aq5j4g.

What a perfect meal with great friends and family!  Thanks to Pam Schmalenberger for her excellent photography skills, as well as, the all-important Elk Roast!

I have tweaked this sauce recipe for years, and like the current version really well.  Use fresh herbs, if available.

1 Medium Onion, chopped fine

1 Stalk Celery, chopped fine

2 Carrots, chopped fine

2 Cloves Garlic, chopped fine or put through a garlic press

1 28 oz. Can Crushed Tomatoes

1 16 oz. Can Tomato Sauce

1 6 oz. Can Tomato Paste

3/4 C. Red Wine

1 t. Basil

1/2 t. Oregano

1/2 t. Crushed Fennel Seed

1 t. sugar

2 T. Milk

1 t. Sea Salt

1/2 t. crushed Black Pepper

In a heavy pot, or dutch oven, heat about 2 T. olive oil. Add the onion, celery, carrots and garlic. Saute over medium heat, stirring until the vegetables are soft, being careful not to burn the garlic.

Add the wine and allow to simmer until reduced until liquid is gone.

Add the tomatoes, tomato sauce and tomato paste, stirring to blend.

Add the remaining ingredients and mix well.

Mix in about 2 cups of water.

Let simmer for 1 to 2 hours until flavors blend and sauce thickens.

Pour over cooked pasta and serve with Parmesan Cheese.

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I have memories of my grandmother's homemade chicken and dumplings, and to this day, I've never had any that come close.  Unfortunately, I don't have that recipe, but I've come up with a chicken noodle soup recipe that my kids love.

It's really not that difficult to make great tasting Chicken and Noodle Soup.  Really!  With the convenience of using a supermarket roasted chicken, you can get incredible flavor without starting from scratch.

When I started testing recipes, I looked through all my conventional cookbooks, gourmet cookbooks, online, etc. All the recipes I found seemed to lack the flavor I was looking for - you know, that great 'chickeny' depth of homemade chicken soup? So, I started looking in those cookbooks from churches and other organizations.

Although I didn't find the exact recipe there, I did have some thoughts that led to my current method.  I use a noodle recipe from a very sweet lady who goes to my church, Delores Koster. Her soup recipe is in the St. Francis Xavier, Carbondale, Illinois Cookbook

The struggle I was having lied in making the stock/broth/base for the soup. That's when I decided there had to be a better, easier, faster way to get the flavor I wanted without waiting for a whole chicken, vegetables and some seasonings to figure out how to marry together appropriately.

One night after my daughter's basketball game, we stopped to get a rotisserie chicken and the grocery store for dinner. My family only likes the white meat, so we always have part of the chicken left over.  Rather than tossing it, because no one liked the dark meat, I froze the whole thing until I could figure out how to use up the remaining chicken.

My son had been asking for homemade chicken and noodles, and that's when I decided to give it a try.  I added what was left of the rotisserie chicken into water with some vegetables and spices to make the base for the soup.  After a couple of hours of simmering on the stove - and it smelled great - I strained the mixture and boned what was left of the chicken.  Ironically, my kids don't really like a lot of chicken in their soup, so this idea works out great for us. And, for some reason, they do eat the dark meat in this soup.

I add the noodles and let it simmer for at least an hour or two.  Usually, I have to add more water prior to adding the noodles.  The result is really good.  It has become one of those meals that everyone looks forward to, and the kids always ask for when they don't feel well.  I guess that's the true test of chicken soup, right?  I hope you enjoy it, too!

By the way, feel free to add new carrots or whatever other kind of vegetables you would like to this soup. The flavor of the vegetables you add to make the broth releases into the broth and chicken, so you'll need to toss those. My kids prefer to have a bowl of steamed broccoli and cauliflower that they can dip in the broth, so I don't add anything but noodles to the strained broth for us.

1 Grocery Store Rotisserie Chicken - or the remaining part of one. (If you like a lot of chicken in your soup, you may want to add a chicken breast or two if not using a whole chicken)

1 Medium Onion, quartered

2 Stalks Celery, cut into 2 inch pieces

5 whole Peppercorns

1 T. Poultry Seasoning

1 T. Sea Salt

Water

In a Dutch Oven, or large soup pot. Add all of the above ingredients except water.  Pour enough water over to cover ingredients by 1 inch.

Bring to a boil, then turn down to a simmer and leave uncovered for at least 1 hour, but preferably 2. I like to start this first thing in the morning to have for lunch, or at noon for an early dinner.

With a slotted spoon, or spider, strain chicken, bones, and vegetables out of pot.  Put pot back on burner, and add about 3 cups of water.

Bone chicken, reserving meat for the soup.  If you would like to add vegetables, especially carrots, do so now.  If adding peas, you can wait until the last 10 minutes of total cooking time.

1 egg

3 egg yolks

Cold water

2 C. Flour

2 t. Salt

In a medium mixing bowl, add all eggs.  Whisk until light.  Add 3 tablespoons of cold water and salt and whisk until well blended.

Add flour and mix with a fork until you can gather it up in your hands and form a ball.  Depending on the weather, I've had to add a bit more water to bring it together; but, be careful not to add to much and make it sticky

Let the dough sit for about 5 minutes.  This is important because it allows the dough to be rolled out much easier, and less like elastic.

Flour the area where you will roll out the dough.

Roll out the dough into a large circle.  I get it as thin as I can, about 1/8 inch, although some people like their noodles thicker. If you prefer them thick, you will need to add for time for cooking to make them tender.

Using a pizza cutter, cut the dough into noodles the desired width and length you prefer.

Put the noodles into the simmering broth and continue to simmer for at least 1/2 hour, but they are more tender if you have the time to let them simmer for an hour.

Add the chicken about the last 15 minutes.

Taste for seasoning, because I usually need to add at least another teaspoon or so of salt at this point.

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Cocoa Chili Rubbed Beef with Honey Mustard Cilantro Dipping Sauce

I recently prepared food for a few receptions prior to The Wizard of Oz productions for our local Community Arts Board.   There were several attendees who asked for the recipe, as well as Facebook fans who saw photos that we posted.  So, here it is!

I have made this recipe for both a Pork Loin and a Beef Eye of Round.  Both are very dense cuts of meat, but you can easily remedy that by brining the pork loin and salting the beef.  Also, keep in mind that whether you grill this over indirect heat or roast it, the temperature needs to hover around 250 degrees.  It will take a few hours, but you will end up with a much more tender and juicy product in the end.

Brining the pork loin:

Combine 2 cups of warm water, 1/2 cup of sugar, 1/4 cup of kosher salt and 2/3 c. vinegar. Stir until all granules are dissolved.  Put pork loin into a large zipper bag along with this mixture and refrigerate overnight.  I usually turn the bag a few times during the evening and the next day until I start to cook it.  Drain and pat dry before you coat with the rub mixture.

For the beef, I salt it on all sides with kosher salt, put it on a rack on a roasting pan and refrigerate, uncovered, for 24 to 48 hours.

Regardless which type of meat you choose, the remaining instructions are the same from this point forward.

Cocoa Chili Rubbed Beef

1  4 lb. Pork Loin or Beef Eye of Round, prepared as directed above.

1 1/2 T. Cocoa Powder

1/4 c. Brown Sugar

3 T. Ground Coffee

3 T. Chili Powder (can use a combination of various types, if you like)

2 t. Garlic Powder

2 t. Cracked Black Pepper

1 T. Ground Cinnamon

Prepare charcoal grill, or preheat oven to 250 degrees.  I usually cover the grill grate with aluminum foil and leave coals to one side of grill.

Mix all spices together with a mortar and pestle, if you have one.  Otherwise, just mix very well in a bowl.

Rub spice mixture into all sides and ends of meat.  Let come to room temperature, if not already.

If you are roasting in the oven, it's a good idea to quickly brown all sides of the meat in oil.  I use vegetable oil for this.  Then, place the meat on a rack on a roasting pan to roast.  Be CAREFUL not to brown too quickly.  The brown sugar will burn and become a little bitter.  There is no need to complete this step if you are grilling.

Transfer the meat to the grill, making sure you place it on the opposite side of the charcoal.  If there is a fat cap on the pork loin, place the loin fat side down first.   Again, it is important to cook/smoke the meat at a lower temperature to create the juice and keep it as moist as possible.  Put the lid on the grill, or slightly open it to allow some of the heat to be released.  This process should take about 3 hours or so.  You're shooting for an internal temperature of 145 degrees at this point.  Place foil over the meat and continue baking at 200 degrees for another hour, or until you measure it at 160 degrees.

When the grilled version has reached the 145 degree mark, remove it from the grill,  place it on roasting pan and cover will foil.  Put into a 200 degree oven until an internal temperature of 160 degrees is reached.

Remove from heat and allow to sit for 20 to 25 minutes.

This is a good time to make the dipping sauce.

Honey Mustard Cilantro Dipping Sauce

1/3 c. Country Dijon Mustard

1/3 c. Dijon Mustard

1/4 c. Honey

1/2 c. Chopped Cilantro

Salt and Pepper to taste

Mix all ingredients together.

Slice the meat and serve with  Dipping Sauce.

I like to cut the meat into chunks with a toothpick if I'm making this dish as an appetizer.  Serve the Dipping Sauce in a bowl with a spoon.

There is a great restaurant located here in southern Illinois called Mary's. It has been well-known and loved for many years.  Even as a college student here at Southern Illinois University in Carbondale, it was widely known as "The" place for a very special dinner.

Although the original owner, Mary Licos retired and sold the restaurant many years ago, the new owner, David Hayes,  and his crew have done an amazing job ever since.

Each fall and winter, they offer a wonderful Pumpkin Leek Soup.  I enjoyed it so much that I have come up with my own version. It is a bit different from Mary's, but it reminds me of the original!

This soup reminds me of the holidays, and is perfect for an intro to a great meal.  I have made it with either carrots or pumpkin.  My guests love it, and I'm sure yours will as well.

Place vegetables in food processor bowl with 1 cup of the broth.  Pulse until coarsely chopped.  Transfer to soup pot. Stir in the rest of the broth and spices.  Cover and simmer until tender, 45 to 60 minutes.

Use an emulsion blender to blend until smooth right in the pot.  Or, transfer the mixture in 3 batches to a blender to puree.  Make sure that you only fill the blender 1/2 full to allow for expansion.  Also, it's a good idea to put a kitchen towel over the lid prior to blending.

Return all to soup pot.  Stir in the cream and butter.  Cover and heat through.  Do not boil.  Garnish with sour cream and fresh dill springs.  Serves 8. Enjoy!

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