Quite Busy

It has been so busy this week! It is very difficult to get back in the swing of things. Friday night I went with a group of people to make dolls for the Elves' Fair. It is so interesting to see and participate in all the back stage work that needs to be done in order to have a successful fair; and this is only for the doll room! It just seems so daunting. Every year it seems like we won't pull it off, but every year it seems to get better and better...at least the last 3 years that I've experienced it. I feel so honored to be surrounded by such amazingly talented people.

Yesterday was the Hoe Down. The cakes for the cake walk looked delicious and the food hit the spot. Everyone looked like they were having so much fun. It is such the community building event. The relaxed atmosphere and the catching up after a long summer is a breath of fresh air.

Here are the menu items for the week:

Grilled Skirt Stake

• Count on 6 oz. of skirt stake per person
• Salt and pepper
• Olive Oil

Heat your grill to a high temperature. In the meantime brush each piece of meat on both sides with olive oil and sprinkle with salt and pepper on each side. Place the meat on the grill and do not move it for about 5 minutes. Once the meat has grill mark on the first side, turn it to the other side and grill for 5-8 minutes more (depending on how well done you like it.)

Alli Oli

• 1 egg
• 1 garlic clove
• olive oil
• 1/2 tsp salt

You can do this either in the blender, hand held, or a mortar. The latter is much more time consuming and takes much skill, that is why I stick to the hand held. Place the egg in the blending container, have the oil ready to poor SLOWLY when you turn on the blender or hand held. Once you turn on the blender toss in the garlic clove, and slowly begin pouring in the olive oil. Keep pouring until you see that the mixture begins to get very thick (do not stop blending) and add the salt. Once the salt is well mixed in, stop the blender and taste. Add salt if necessary. Put in the refrigerator until the meat is done. Serve along with the meat.

Salmon Carpaccio

Fernando and I used to go to a restaurant in Pasadena called La Fornaretta where they made the most amazing Salmon Carpaccio. We never thought about emulating it until we went to dinner at a friend's house and they had copied the succulent appetizer. Since then we have been making it ourselves at home and are happy remember one of our favorite eateries the no longer is.

• 1 small package of smoked salmon
• 1/4 cup of diagonally sliced green onions (no greens)
• the juice of 1/4 a lemon
• 2 tbsp of olive oil
• 1 tsp oregano
• salt
• pepper

Separate the salmon into slices and place on a shallow plate. In a bowl mix the rest of the ingredients making sure that the onion slices separate into little rings. Drizzle the dressing over the carpaccio and allow to rest in the refrigerator for at least 1 hour. Take it our of the refrigerator at least 15 minutes before serving.

Chicken and vegetables

• 1 lb of chicken tenders
• 1.5 tbsp butter
• salt and pepper
• 1/2 head broccoli
• 1/2 head cauliflower

Wash and pat dry the chicken tenders. Sprinkle with salt and pepper. Heat a skillet to medium high. Add the butter to the skillet. Once the butter melts and is quite hot, place the chicken in the skillet. Turn the chicken once it is nice and brown, and allow to cook on the other side until done through and through. While the chicken is cooking rinse the broccoli and cauliflower and steam until desired softness. When the chicken is done remove from the skillet and place the broccoli and cauliflower in the skillet to brown a little bit.

Pea Salad

My mother used to make this salad when we first moved to the United States. I brings very intense memories to mind. Se got it from a book called Cooking from Quilt Country. This is a long list of ingredients but well worth every one. I tend to make half the quantity, but for potlucks the full amounts are best.

• 1 lb frozen peas
• 1 cup cubed cheddar cheese
• 1 cup peanuts
• 1/3 cup chopped celery
• 1/4 cup chopped onion
• 1/4 cup chopped sweet pickle pieces (not relish)
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped green bell pepper
• 1 tbsp chopped red bell pepper
• 1 hard boiled egg, coarsely chopped
• 4 heaping tbsp mayonnaise
• 1 tsp lemon juice
• 1 tsp prepared mustard
• 1 tsp celery seed

In a large bowl combine all ingredients in the order given and mix lightly. Chill for several hours (I make this the night before).

Ham Quesadillas

• 8 tortillas
• Oaxaca cheese (or grated mozzarella)
• 8 slices of ham or turkey

On a tortilla place one slice of ham and then about 1 tbsp of cheese. Place in a hot skillet and cover with a second tortilla. When the cheese begins to melt, turn the quesadilla over so that the top tortilla heats up and the cheese melts completely. Do as many at a time as the size of your skillet permits. Remove from the skillet cut into quarters and serve.

Endive Salad

Yaya Patty brought this over one day, and we couldn't get enough. It is soooooo easy to make.

• 3 small endives (I use the 3-pack from TJ's)
• blue cheese (crumbled)
• pine nuts
• dry cranberries
• olive oil
• balsamic vinegar
• Salt

Cut the endives in half lengthwise, then in half rounds, then place in a bowl. Add the rest of the ingredients and mix lightly.

Cuban Rice

This is sometimes called "moros y cristianos," because of the dark beans and the white rice.

• 1.5 cup basmati rice
• 3 cup water
• 2 bay leaves
• 2 garlic cloves
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp chicken bullion
• 1 can black beans
• 1/2 small yellow unions cut in large wedges
• 4 eggs
• tomato sauce

Place the rice in a hot skilled, on medium high heat, along with the garlic, bay leaves and olive oil. Stir and cock until it releases a nice toasty smell. Add the salt and the bullion, and incorporate completely. Add the water. When the water begins to boil, lower the heat to low and cover the skillet. Allow to cook 20 minutes. In a small pot on medium heat add a little bit of oil and the onion. When the onion in translucent, add the entire can of black beans (including the liquid). Heat the beans through and add salt to taste. In a small and very hot, skillet; fry the eggs enough for the whites to be completely done and crispy and the yolks a bit runny. Place on a paper towel to drain the excess oil. In a little pot place the tomato sauce and add a pinch of sugar in order to make it a bit less acidic. Heat the tomato sauce through. Serve In a bowl. On one half of the bowl place the rice, on the other side the black beans with a little liquid. Over the rice place one egg and top with the tomato sauce. Eat with tortillas or bread.