Patio Weather

When I moved to Ohio, some friends told me that I had just missed "patio weather" and that I would not find anything better in this new state.  I nodded and smiled politely, all the while thinking how sitting on my patio sounded like a true bore.  Well, I don't think I've ever eaten my words (or thoughts) any faster than when patio weather did come around again.  It is now absolutely my favorite part of Ohio's spring and summers.  There's something so peaceful and satisfying about being outside on a beautiful patio eating good food, drinking cool drinks and enjoying the company of close friends.  The following recipes are inspired by good friends and fabulous patio weather.

Grilled Crostini with Dara's Hip Hoppin' Morockin' Carrot Dip  

My friend Dara Schwartz recently launched a line of all-natural dips made from local Ohio ingredients that are unbelievably flavorful and healthy.  My favorite is the Hip-Hoppin' Morockin' Carrot - Moroccan Carrot Dip.  It's spicy and exotic with a hint of raw honey.  Dara shared this appetizer recipe with me to enjoy the dip.  Try it tonight - you'll be blown away by the rocking' combo of flavors and textures.  

Hip Hoppin' Morockin' Carrot - Moroccan Carrot Dip

Baguette

White cheddar cheese, in thin slices

Preheat your grill to medium high.  Thinly slice your baguette on a bias (diagonal).  Grill them to your desired level of crunch.  I like mine burned and crispy.  In the last 2 minutes of crisping, add a slice of cheese and let it melt a bit.  Remove from the heat and top with a spoonful of carrot dip.  Garnish with something green and enjoy.  

Check out Dara's site @ www.daristacafe.com

Grilled Salmon with Dijon Maple Hollandaise and Pistachios

I've been on a huge salmon kick lately.  I love the crispy skin and the rich flavor packed into this hearty, but light, pink fish.  I've been experimenting with some different flavor profiles and this is one of the winners.  The salmon is grilled simply but adorned with some delicious, well-balanced accoutrements.  

Salmon fillets, skin on

Olive Oil

Salt & Pepper

1 Packet Hollandaise Sauce Mix

1 C. Milk

1/2 Stick of butter, melted

2 T. Dijon mustard

2 T. Maple syrup

Pistachios, roughly chopped

Preheat your well-cleaned grill to medium high.  Drizzle your salmon with olive oil and sprinkle with salt & pepper.  Let sit for 5 minutes at room temperature.  

In a small grill-safe saucepan, whisk together the Hollandaise mix, milk, butter, mustard and syrup.  Set the saucepan on the grill and stirring constantly, bring the mixture to a boil.  Move the saucepan to the corner of your grill, so it's not over the highest heat.  Keep and eye on it and stir frequently.  

Carefully place your salmon on the grill, skin side down.  If you're worried about it sticking, place a piece of aluminum foil on the rack and place the salmon on top.  Close the grill and let the salmon cook for about 5-6 minutes.  Don't touch it - you want the skin to be nice and browned.  When the skin is looking crispy, carefully flip it and brown the other side for another 4-5 minutes.  Technically, salmon is supposed to be cooked to an internal temperature of 145.  I take mine off a few minutes before this and cover it with foil because it will continue cooking for a short while once off the grill.  

To plate, spoon the Dijon Maple Hollandaise onto the plate in a swirl.  Add the grilled salmon on top and sprinkle with chopped pistachios.  

Happy Patio Weather!

7 Game Day Favorites

I’ve said it before and I’ll say it again.  Football’s not really my thing.  BUT, planning the food for a party based around football?  That I can do.  I’ve collected some of my choice finger foods from the past year or so and compiled them here for an easy guide to game day favorites.  Make one of them or all of them and your party is sure to be a touchdown, no matter who wins the game!

Click on the food titles to see the recipes!

Pretzel Dogs

(this recipe is at the bottom of the page)

Bitterballen

Potato-wrapped meatballs from Holland

Caramelized Onion Dip 

Spinach Balls

Sliders

 with Chipotle Aioli

Grape Jelly Meatballs

Chili

Chili is a must.  I had it growing up.  I made it for my Super Bowl parties in college.  It's so easy to have a big pot of chili on the stove.  People can help themselves, it's very casual and it's perfect for a cold, February day.

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Pretzel Dogs

Head back to childhood with these fun, crunchy, chewy and satisfying pretzel-wrapped hot dogs.  

1 tube of pretzel or breadstick dough (found in the refrigerated section near the cinnamon rolls)

Your favorite kind of precooked hot dogs or polish sausage (I like Nathan's or Hebrew National)

Course Salt

Ketchup & Mustard

Preheat the oven to 350.  Spray a cookie sheet with nonstick spray. 

Open the pretzel dough and separate the pieces.  Take one strip of pretzel dough and slowly twirl it around one of the hot dogs.  You may need to stretch it a little bit to reach the end of the hot dog.  Place on the cookie sheet.  Repeat the process with each of the other hot dogs. 

Some of the pretzel dough directions say to brush the tops with egg wash or water.  I find that it’s not necessary, but feel free if you have some egg handy. 

Sprinkle each hot dog with course salt for looks and make sure it sticks to the dough.  Bake for 10-12 minutes or until golden brown.  Serve with ketchup, mustard or your favorite condiments. 

Caramelized Onion Dip

I thought long and hard about what recipe should be shared first.  I wanted something simple but remarkable.  Caramelized Onion Dip is just that.  It’s easy and impressive and the onions do all the work.  Be sure to cook them low and slow until they are amber brown.  This thorough caramelization will give you the most flavor and the best dip.  Make this dip several hours ahead of time so the flavors can marry.

1 large onion, finely diced

1/2 C. mayonnaise

1/2 C. sour cream

1 t. paprika

Cayenne pepper, to taste

Salt & pepper

Sauté the onion in 1 T olive oil or butter on very low heat until the onions are an amber brown.  This thorough caramelization will give you the most flavor and the best dip.  Remove onion from heat and allow to cool.  Mix together, mayonnaise, sour cream, paprika and cayenne.  Add the onions and mix to thoroughly combine.  Season with salt and pepper and refrigerate.  Serve with plain kettle chips or crackers.  

***Thank you for the feedback on the cayenne - I normally make this recipe on the spicy side, but it can be a bit overwhelming.  Season to taste.