The Food Holidays of May 2013

May is truly a great month is Southern California. The weather starts to really warm up, the clothes become brighter (and less abundant for you perverts in need of a little visual stimulation) and that means one great thing, life as we know it is about to go Poolside.

May is the National Month of:

National Asparagus Month

National Barbeque Month

National Chocolate Custard Month

National Egg Month

National Gazpacho Aficionado Month

National Hamburger Month

National Salad Month

National Salsa Month

National Strawberry Month

The 1^st week of May is, National Raisin Week

The 2^nd week of May is, National Hamburger Week

The 3^rd week of May is, International Pickles Week        

The 4^th week of May is, National Frozen Yogurt Week

The 4^th week of May is also, National American Beer Week

Memorial Day Monday is National Barbeque Day

Memorial Day Monday is also, National Hamburger & Cheeseburger Day

May 1                  National Chocolate Parfait Day        

May 2                  National Truffles Day

May 3                  National Raspberry Tart Day

May 4                  National Homebrew Day

May 4                  National Orange Juice Day

May 4                  National Candied Orange Peel Day

May 5                  National Chocolate Custard Day

May 5                  Cinco De Mayo Recipes Day

May 5                  National Hoagie Day

May 5                  Oyster Day

May 6                  National Crepes Suzette Day

May 6                  International No Diet Day

May 7                  National Roast Leg of Lamb Day

May 8                  National Empanada Day

May 9                  National Butterscotch Brownie Day

May 10                National Shrimp Day

May 11         Eat What You Want Day

May 12         National Nutty Fudge Day

May 13         National Fruit Cocktail Day

May 14         National Buttermilk Biscuit Day

May 15         National Chocolate Chip Day

May 16         National Coquilles St. Jacques Day

May 17         National Cherry Cobbler Day

May 18         National Cheese Souffle Day

May 19         National Devil’s Food Cake Day

May 20         National Quiche Lorraine Day

May 20         Pick Strawberries Day

May 21         National Strawberries & Cream Day

May 22         National Vanilla Pudding Day        

May 23         National Taffy Day

May 24         National Escargot Day

May 25         National Wine Day

May 26         National Blueberry Cheesecake Day        

May 26         National Cherry Dessert Day

May 27         National Grape Popsicle Day

May 28         National Brisket Day

May 29         National Coq Au Vin Day

May 30         National Mint Julep Day

May 31         National Macaroon Day

ROTD: National Mint Julep Day 2012

Today is National Mint Julep Day. Pour up a few cold libations, invite some friends over to relax and wax nostalgia about great memories and future plans for creating more of the same. Enjoy!

Ingredients:

2 oz Bourbon Whisky (Preferably Makers Mark)

8 Sprigs of Mint

1 tsp fine Sugar

Drink Mixer w/ Lid

Shaved Ice

Instructions:

Wash the Mint thoroughly and remove any stems that may be attached.

Place the Mint and Sugar with a dash of water in a drink mixer.

Add Shaved Ice & Bourbon, cover with lid and shake until outside is cold & frosted.

Pour into a Rocks Glass and garnish with a fresh sprig of Mint.

Happy Birthday Heavy D - "Mr. Big Stuff"

Light & Easy, Lobster Po' Boy Sandwich

The taste of fresh seafood awakens my senses, almost to the point that I can never really get enough of it. Of course I won’t sit here and say I am the biggest seafood eating monster on the planet, because there are still a few things that I just wont or cant bring myself to consume (at least not without a bunch of strong drinks.) But Lobster, the lovable little non huggable creatures they are, well to me they can do no wrong. From serving them broiled with lemon and drawn butter to frying them up for a po’ boy sandwich it can be said, these babies are versatile.

Enough with the talking though and let us get down to the nitty gritty. Today we are showing you how to make a delicious Lobster Po’ Boy w/o frying it, so you don’t have to feel guilty or clean up an extra mess. 

Get to cooking those lobsters so you can enjoy these sandwiches ASAP.

(click read more for the entire recipe)

Fresh Whipped Cream & Strawberries... (National Strawberries & Creme Day)

Today is National Strawberries & Cream Day, which works out perfectly for us. Ya see we love strawberries, we love cream and with the temperature reaching 80 before 10:00am we know its going to be a long hot day, so what better to eat to keep yourself cool?

Strawberries (which aren’t hard to grow in your own backyard) are healthy for you, loaded with vitamins, minerals, healthy lipids and amino acids. Strawberries also contain the naturally produced chemical fisetin, an antioxidant that helps prevent kidney failure, resulting from diabetes as well as has been used in Alzheimer’s  Disease studies.

ROTD: Shredded Chicken Empanada's

Empanadas are no joke. The perfect food for a day like this, you can’t go wrong with a few bites of Shredded Chicken Empanada in your stomach, whether your headed to work, the beach or to lounge poolside, these babies can’t be beat when your serving these alongside some strong mixed libations…

Enjoy!!!

Ingredients

1 TBS olive oil

½ cup chopped onions

Kosher Salt

Crushed red pepper flakes

½ lb skinless chicken breast, finely chopped

1 tsp chopped garlic

¼ cup sliced green onions

¼ cup chopped black olives

½ cup chopped green pimento stuffed olives

3 TBS seedless raisins, soaked in warm water for 10 minutes and drained

2 hard boiled eggs, finely chopped

Empanada dough, recipe follows

Directions:

In a large saute pan, over medium heat, add the oil.

When the oil is hot, add the onions.

Season with salt and crushed red pepper, saute for 2 minutes.

Add the chicken, saute for 2 to 3 minutes.

Remove from the heat and turn into a mixing bowl.

Add the garlic, green onions, olives, raisins and eggs, season with Kosher salt.

Mix well.

On a floured surface, roll the dough out to a circle, 1/8-inch thick.

Using a 4-inch round cutter, cut the dough into individual circles.

Press the remaining dough together and repeat the above process.

Preheat the fryer.

Place about 1 tablespoon of the filling in the center of each circle.

Lightly wet the edges of the dough with water.

Fold the dough over, forming a half-moon, using your fingers, seal the edges completely and crimp the sides of the dough.

Place the finished empanadas on a parchment lined baking sheet. 

Fry in batches until golden brown, about 2 to 3 minutes.

Remove and drain on paper towels.

Season with Kosher salt.

Serve warm on a large platter. 

Garnish with parsley.

Yield: about 1 ½ dozen empanadas

Empanada Dough:

1 cup masa harina

½  cup flour

½ cup yellow cornmeal

½ tsp baking powder

1 tsp  Kosher salt

½ tsp fresh ground black pepper

1 TBS lard

1 cup warm water

In a mixing bowl combine the masa harina, flour, cornmeal and baking powder.

Season with the salt and pepper and mix thoroughly. 

Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated.

Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes.