The recipes are split up into two parts… look for the rest tomorrow!

The recipes are courtesy of my mom… the pictures are from yours truly…

If you test out any of the recipes… I’d love to know how they come out… and I wouldn’t’ object if you invited me over to try it out…then, I could write about it and someone else could try it out… and I could be invited to try their version… and I could live in this circle of writing and eating forever… excellent idea!

GRANDMA’S CHOPPED LIVER

Not a healthy treat… but certainly tasty!

AN ANCESTRAL FAMILY FAVORITE FROM WAY BACK

MAKES A HUGE AMOUNT, BUT YOU CAN ½ OR ¼ THE RECIPE, BUT MAINTAIN THE PROPORTIONS

1 LB. CALF OR VEAL LIVER

½ LB. BEEF LIVER

1 ½ LB CHICKEN LIVER

½ CUP + VEGETABLE OIL

6-8 MEDIUM SIZED ONIONS, CHOPPED

9 HARD BOILED EGGS, PEELED

*2 – 3 TBL. SCHMALTZ (OPTIONAL)

SALT & FRESHLY GROUND BLACK PEPPER TO TASTE

*SERVE TOPPED WITH GRIBENES

WASH ALL THE LIVER & PAT DRY ON PAPER TOWELS.  FOR THE CALF AND BEEF LIVER, CUT AWAY ANY VEINS, PEEL OFF THE SKIN ON THE OUTSIDE & DISCARD.  CUT INTO UNIFORM CHUNKS.  FOR THE CHICKEN LIVERS, CUT AWAY & DISCARD THE VEINS WHICH ATTACH THE PIECES & CUT IN 1/2.

PUT OIL INTO A LARGE FRY PAN & SAUTE ONIONS UNTIL VERY BROWN.  REMOVE WITH SLOTTED SPOON & PLACE IN A BOWL.  ADD CALF & BEEF LIVER, & IF THERE IS NOT ENOUGH OIL, ADD MORE.  SAUTE & KEEP TURNING & COOK UNTIL MEDIUM RARE.  CUT A LITTLE PIECE & PEEK INSIDE & IT SHOULD BE PINK.  DO NOT OVERCOOK.  WITH SLOTTED SPOON, REMOVE & ADD TO BOWL.  ADD CHICKEN LIVERS TO PAN & COOK UNTIL MEDIUM RARE, TESTING THE SAME WAY, & REMOVE TO BOWL.

IN FOOD PROCESSOR CHOP EGGS & ALL THE ONIONS EXCEPT 2-3 TBL, UNTIL FINELY CHOPPED.  REMOVE ALL BUT 1 CUP.  ADD LIVERS & PROCESS UNTIL VERY SMOOTH.  ADD REMAINING EGGS & ONIONS, ANY OIL WHICH WAS LEFT IN THE FRY PAN & SEASON WITH SALT & PEPPER.  IF USING SCHMALTZ, ADD IT NOW & LAST BIT OF ONIONS & PROCESS UNTIL VERY SMOOTH.

STORE IN A TIGHTLY COVERED CONTAINER IN THE REFRIGERATOR & USE WITHIN 5 DAYS.

*TO MAKE SCHMALTZ (RENDERED CHICKEN FAT) & GRIBENES (CRACKLINGS) –

SEVERAL WEEKS PRIOR, WHEN YOU CLEAN CHICKEN BEFORE COOKING IT, SAVE ALL THE PIECES OF CHICKEN FAT & SKIN IN A ZIPLOCK BAG IN THE FREEZER.

WHEN READY TO MAKE, DEFROST THE FAT & CHICKEN SKIN.

FINELY CHOP ½ OF A LARGE ONION.

PLACE THE FAT, SKIN & CHOPPED ONIONS IN A SAUCEPAN AND COOK OVER MODERATE HEAT.  ADD A LITTLE SALT.

THE FAT WILL LIQUIFY & THE ONIONS & SKIN WILL BEGIN TO BROWN.  AT THIS POINT WATCH CAREFULLY UNTIL SKIN & ONIONS ARE REALLY WELL BROWNED, BUT NOT BURNT.

TAKE THE POT OFF THE HEAT.

PLACE A FINE STRAINER OVER A BOWL & POUR THE CONTENTS OF THE POT INTO THE STRAINER.

WHEN COOL ENOUGH TO HANDLE, PLACE THE LIQUIFIED FAT INTO A PLASTIC CONTAINER.  THAT IS YOUR SCHMALTZ & WILL KEEP REFRIGERATED FOR SEVERAL MONTHS OR EVEN LONGER FROZEN.

WRAP THE ONIONS & SKIN TOGETHER & THAT IS YOUR GRIBENES.   GRIBENES WILL ALSO KEEP IN THE REFRIG FOR A WHILE, BUT FOR IT TO LAST LONGER, WRAP TIGHTLY & FREEZE.  DEFROST BEFORE SERVING & CRISP UP IN THE OVEN FOR A FEW MNUTES BEFORE SERVING.

GUACAMOLE WITH FRUIT

Derek had tasted some guac with fruit courtesy of our friend Jeanette… he mentioned it to my mom… who was inspired to create a sweet and savory treat of her own.

4 RIPE HAAS AVOCADOS

½ CUP FINELY CHOPPED SWEET ONION (LIKE WALLA WALLA OR VIDALIA)

2 FRESH JALAPENO PEPPERS, FINELY CHOPPED (REMOVE THE SEEDS IF YOU WANT LESS HEAT), OR TO TASTE

¼ CUP FRESH LIME JUICE OR TO TASTE

¾ CUP POMEGRANATE SEEDS (OR THE SEEDS FROM ONE FRUIT), DIVIDED INTO ½ CUP & ¼ CUP

1 LARGE RIPE BUT FIRM MANGO, PEELED & DICED (OR THE FRUIT OF YOUR CHOICE PINEAPPLE, BERRIES, ETC)

½ CUP CHOPPED CILANTRO

SALT & FRESHLY GROUND BLACK PEPPER TO TASTE

HALF, PIT, & PEEL AVOCADOS.  COARSELY MASH IN A BOWL OR PUT IN A SEALED ZIP-LOCK BAG & MASH WITH YOUR HANDS.

STIR IN REMAINING INGREDIENTS, EXCEPT THE JALAPENOS AND ¼ CUP POMEGRANATE SEEDS.

ADD CHOPPED JALAPENOS TO TASTE & ADJUST SEASONING.

PUT IN A SERVING BOWL & TOP WITH REMAINING ¼ CUP POMEGRANATE SEEDS.

CRAB AND BRIE STUFFED PORTOBELLO MUSHROOMS

My favorite treat of the evening… num num num!

SERVES 4 AS AN ENTRÉE OR 8 AS AN APPETIZER

4 LARGE OR 8 MEDIUM SIZED PORTOBELLO MUSROOMS, WOODY STEMS REMOVED

2 TBL OLIVE OIL

1 MEDIUM ONION, CHOPPED

2 CLOVES OF GARLIC, CHOPPED

¼ LB SHITAKE MUSHROOMS, STEMS REMOVED & DICED

2 ROASTED PIQUILLO PEPPERS OR 1 ROASTED RED BELL PEPPER, SKINNED & CHOPPED

8 OZS FROZEN CHOPPED SPINACH, THAWED & SQUEEZED VERY DRY

½ CUP SHREDDED PARMESAN CHEESE

2 TBL CHOPPED ITALIAN PARSLEY

2 TBL SNIPPED CHIVES OR GREEN ONIONS

1 TBL DIJON MUSTARD

2 TSP FRESH LEMON JUICE, OR TO TASTE

½ LB LUMP CRABMEAT, PICKED OVER

SALT & FRESHLY GROUND BLACK PEPPER TO TASTE

DASH OF TABASCO, OR TO TASTE

16 THIN SLICES OF BRIE, RIND REMOVED IF DESIRED (IF YOU PUT THE BRIE IN THE FREEZER FOR ABOUT 15-20 MINUTES, IT WILL BE EASIER TO REMOVE THE RIND & SLICE THINLY)

USE 1 TBL OF OLIVE OIL & RUB OVER PORTOBELLO MUSHROOMS & SEASON WITH SALT & BLACK PEPPER.  SET MUSHROOMS ASIDE WHILE YOU MAKE THE STUFFING.

PUT ADDITIONAL 1 TBL OF OLIVE OIL IN A LARGE FRY PAN.  SAUTE ONION UNTIL TRANSLUCENT.  ADD GARLIC & COOK AN ADDITIONAL 1-2 MINUTES.  ADD CHOPPED SHITAKE MUSHROOMS & SAUTE UNTIL BROWN & ANY LIQUID IS EVAPORATED.  SEASON WITH SALT & PEPPER.

ADD REMAINING INGREDIENTS, EXCEPT BRIE , AND STIR & SEASON WELL.

PACK STUFFING INTO PORTOBELLOS THEN TOP WITH SLICES OF BRIE.

AT THIS POINT YOU MAY WRAP AND REFRIGERATE MUSHROOMS UNTIL THE NEXT DAY.

BEFORE SERVING, PREHEAT OVEN TO 4OO DEGREES.  PLACE PORTOBELLOS ON A PAN WHICH HAS BEEN SPRAYED WELL WITH PAM & BAKE FOR 18 – 20 MINUTES UNTIL STUFFING IS HOT & CHEESE IS MELTED

CEDAR PLANKED SALMON

WITH A GRILL AND OVEN ALTERNATIVE FOR COOKING

SERVES 4 – 6

2 UNTREATED CEDAR PLANKS (SOAKED IN WATER 12 – 24 HOURS, MAKING SURE PLANKS STAY UNDERWATER BY WEIGHING THEM DOWN WITH A LARGE POT FILLED WITH A FEW INCHES OF WATER)

1 WHOLE SIDE OF SALMON, ABOUT 2 LBS, PIN BONES REMOVED, RINSED IN COLD WATER & PATTED DRY & CUT IN HALF WIDTHWISE

1 TBL SEA SALT

1 TSP FRESHLY GROUND BLACK PEPPER

¼ TSP DRY MUSTARD (LIKE COLEMANS)

1/3 CUP HONEY

6 TSP BALSAMIC VINEGAR

2 TBL MELTED UNSALTED BUTTER

OLIVE OIL FOR OILING THE PLANKS

FOR THE SALMON, MAKE EVENLY SPACED SLITS, ABOUT 8 – 10 OF THEM HALFWAY DOWN THROUGH THE FLESH.  IN A BOWL MIX THE SALT, PEPPER & MUSTARD TOGETHER & SPRINKLE ALL OVER THE FLESH SIDE OF THE SALMON.

IN A PYREX MEASURING CUP, PUT THE HONEY IN THE MICROWAVE TO LIQUIFY & MIX IN THE VINEGAR.

BRUSH THE FLESH SIDE OF THE SALMON WITH ½ OF THE HONEY MIXTURE.

IF USING A GRILL –

HEAT THE GRILL TO HIGH & PLACE THE PLANKS ON THE HOT GRATES & LEAVE UNTIL LIGHTLY CHARRED & YOU SMELL SMOKE, ABOUT 4-5 MINUTES.

REMOVE THE PLANKS, BRUSH THE CHARRED SIDE OF THE PLANK WITH A BIT OF OLIVE OIL & PLACE THE SALMON ON TOP, SKIN SIDE DOWN.

COVER THE GRILL & COOK UNTIL THE INTERNAL TEMPERATURE OF THE SALMON IS ABOUT 125 – 130 DEGREES (USE AN INSTANT READ THERMOMETER), BASTING WITH ADDITIONAL HONEY MIXTURE ABOUT HALFWAY THROUGH.

REMOVE THE PLANK FROM THE GRILL & SERVE THE SALMON ON A PLATTER OR DIRECTLY ON THE PLANKS.

IF USING THE OVEN–

SET YOUR TOP OVEN RACK SO THAT IT IS ABOUT 5 INCHES BELOW THE BROILER.  PREHEAT THE BROILER TO HIGH.  PUT THE PLANKS ON AN ALUMINUM FOIL COVERED COOKIE SHEET & PLACE UNDER THE BROILER.  BROIL UNTIL THE PLANKS ARE BROWNED ON TOP, ABOUT 3 – 4 MINUTES.

REMOVE FROM THE OVEN & BRUSH THE BROWNED SURFACE WITH A BIT OF OLIVE OIL.  PLACE THE SALMON ON PLANKS, SKIN SIDE DOWN & RETURN TO THE OVEN UNTIL THE INTERNAL TEMPERATURE MEASURES 125 – 130 DEGREES, BASTING WITH ADDITIONAL HONEY MIXTURE ABOUT HALFWAY THROUGH.

REMOVE THE SALMON & SERVE ON A PLATTER, OR DIRECTLY ON THE PLANKS.