Passing of the Summer and Baba Ghanoush Recipe

The little songs of summer are all gone today.

The little insect instruments are all packed away:

The bumblebee's snare drum, the grasshopper's guitar,

The katydid's banjo, the cricket's violin,

The dragonfly's cello have ceased their merry din.

Oh, where is the orchestra?  From harpist down to drummer

They've all disappeared with the passing of the summer.

~ by Rowena Bennett

Buying school supplies, textbooks, readers, and organizing my children's daily school schedule...sigh.  Summer is coming to an end.  And I feel rather  purplish like this eggplant;  sad to see summer passing, but I suppose all good things must come to end.  Read more about this beautiful fruit/berry/night shade vegetable and recipes from Miss Sophie's weekly food column on Savannah Morning News......click here.  

BABA GHANOUSH
Recipe by Miss Sophie
Used with Permission

2 medium eggplants, approximately 2 pounds

Salt & Pepper to taste

1/3 cup lemon juice

¼ cup tahini (Sesame Seed Paste)

1 tablespoon parsley, chopped fine

1 teaspoon cumin

1 teaspoon paprika

2 tablespoons olive oil

2 cloves garlic, minced

Pre-heat oven to 375 F. Grease a 10X13 cookie sheet with cooking spray

Peel & slice eggplant. Salt both side of eggplant slices and place in a colander over a bowl, set aside for 30 minutes then rinse well and pat dry. Lay slices in a single layer on a greased baking sheet. Brush each slice with olive oil. Roast eggplant in oven for 10-15 minutes or until soft. Remove from oven and allow to cool completely.

Drain any liquid that may have accumulated from the eggplant. Process eggplant in a food processor until smooth. Add lemon juice, tahini, parsley, cumin, paprika, olive oil and garlic to eggplant puree and process until well blended. Pour into serving bowl, sprinkle with fresh parsley and serve with pita chips.

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Communion Dinner 2012-Sunday Dinner and German Chocolate Cake Recipe

 A week ago Sunday was our last Communion Season dinner and we wanted to finish strong after four-dinner-marathon.  And if my church family couldn't remember what they had for four dinners in a row, they will certainly remember this German Chocolate Cake!  !  The cake was so moist and the frosting made with pecans and coconut was outstanding.  Here is what the rest of the menu looked like:

 Communion/Sunday Dinner Menu for 280

(Click hyperlink for recipes)

Pork Tenderloin with Coffee Rub (60 lbs of pork tenderloin)

Pineapple-Papaya Salsa (10 pineapples, 8 papayas, 16 bell peppers, variety colors)

Garden Salad with Buttermilk Ranch Dressing (36 small heads of Romaine, 2 1/2 lbs. tomatoes, 3 large cucumbers, 7 cups of dressing)

French Bread with Cheese Spread (280 pieces, 6 cups of cheese spread)

Watermelon Slices (4 large seedless melons)

German Chocolate Cake (225 pieces)

 The key to making the cake moist and fluffy is not over beating the batter, especially in large volume baking.  Sift the flour, baking soda, and salt together first.  Then we use a hand-held mixer and a large mixing bowl rather than a large commercial mixer.   This gives us much better control and avoid over mixing.

The frosting will take much longer when cooking recipe x10.  Use the heaviest gauge aluminum stock pot you can find in your kitchen.   Cook the ingredients in low-medium heat until frosting turns light golden color and thickens, it takes good bit of patience but so worth it!  Are you measuring baking ingredients by weight yet?  Oh, this is a must if baking in large volume!  Here is the conversion chart you can use.  

German Chocolate Cake
Adapted from Allrecipe

• 1/2 cup water
• 4 (1 ounce) squares German sweet chocolate
• 1 cup butter, softened
• 2 cups white sugar
• 4 egg yolks
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 1/2 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 egg whites
•  
• Filling:
• 1 cup white sugar
• 1 cup evaporated milk
• 1/2 cup butter
• 3 egg yolks, beaten
• 1 1/3 cups flaked coconut
• 1 cup chopped pecans
• 1 teaspoon vanilla extract
•  
• Preheat the oven to 350 degrees F.  With vegetable oil spray, spray 9x13 pan ( or three 9 inch round pans).  Sift the flour, baking soda and salt together and set it aside.  

In a small sauce pan, heat water until steaming.  Add chocolate and stir to melt.  Off the heat, cool and add vanilla extract.   

Using a hand held mixer, beat egg whites until stiff peaks form.  Set aside.  

Cream butter and sugar until pale yellow and fluffy in a large bowl. Add egg yolks, one at a time.  Stir in melted chocolate mixture.  Alternate flour mixture and buttermilk, being careful not to over mix.  Using a rubber spatula, quickly fold in beaten egg whites until white streaks disappear.  

Pour into prepared pan(s) and bake until a toothpick inserted comes out clean, about 30 minutes.  Cool for about 10 minutes and turn out onto wire rack. Cool while making the frosting. 

For Filling:  In a large sauce pan, combine sugar, evaporated milk, butter, egg yolks, and cook over low/medium heat, stirring until thickened.  12-15 minutes.  Off the heat, add vanilla extract, coconut and pecans.  Cool before icing the cake. 

For large volume baking tips:

• 5-12x24x2 steam pans used
• Above recipe x2 makes 1 steam pan, which yields about 45 pieces per pan.  
• Cakes can be baked ahead and frozen up to 2 weeks
• Dry ingredients for the frosting can be measured days ahead and frosting made on the day of serving.
• Frosting recipe x10 took about 45 minutes to thicken 

Communion Dinner 2012-Saturday Dinner and Spice Rub Recipe

 Dinner #3 Saturday dinner was a simple one.  Since the staff and I have been prepping and cooking for  last five days in a row, we wanted to keep things simple.   And one more dinner to go!

The menu for Saturday night dinner for 180 was as follows:

Blackened Chicken Marinara (55 lbs of boneless, skinless breast) 

Served over Linguini (20 lbs)

Garlic Toast (220 pieces)

Greek Salad 

Cheesecake with Caramel Sauce 

Dry rub works best rather than wet marinade when you have such a large quantity of meat,   It's easier to keep good crust this way and searing the meat is a snap.   On a smokey hot oiled griddle, sear and par cook the chicken breast and finish in the 375 degree oven.  Make sure to temp the meat at 160 degrees F internally  to keep things nice and moist.  This spice rub works great for just about any types of meat for grilling or pan searing.  

Spice Rub 

Makes about 3 cups

1/2 cup paprika
1/2 cup light brown sugar, or to taste
1/4 cup salt
1/4 cup granulated garlic
1/4 cup freshly ground black pepper
1/4 cup chili powder
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons dried thyme
2 tablespoon dried parsley
2  tablespoon dried basil

1 tablespoons cayenne pepper, or to taste

In a bowl, combine all the ingredients and mix well.  Store in airtight container and keep it in cool, dry place.  

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Communion Season 2012- Friday Dinner and Bulgogi Recipe

Photo by Hyosun @ Eating and Living

On Friday was our meal two for our Annual Communion Season dinners and I wanted to make something very special for my church family, and of course Korean food it had to be!  Korean Beef BBQ or Bulgogi is most likely the best well known meat dish and for trusted recipes, I always to go Hyosun's Korean food site, Eating and Living.  

I have planned this menu several months ahead not knowing that Hyosun of Eating and LIving blog would be coming to visit me in Savannah in conjunction with her business trip!  Can you believe that!?  Though I have "known" her through her blog for last two years, I was beyond ecstatic and honored to meet her in person.  So Friday afternoon,when Hyosun was done with her work, she came to IPC kitchen and helped with the meal prep for 200.  

Friday Dinner Menu for 200

Bulgogi with Teriyaki Sauce (65 lbs of bottom round sliced paper thin)

Steamed Rice (28 lbs of rice), click here for method

Fried Egg Rolls with Red Chili Sauce  (250)

Sauteed Vegetable Medley  (12 lbs of frozen beans/18 lbs of broccoli/8 large onions/24 bell peppers)

Garden Salad with Spiced Dressing (9 large heads of Romaine, with red onions, cucumbers, cherry tomatoes)

Coconut-Kiwi Cake (recipe x10 = 4 pans/180 pieces)   

For detailed preparation instruction from Hyosun's site, Click Here. 

Bulgogi 
Recipe by Eating and Living
Used with Permission

2 pounds thinly sliced beef (rib eye or top sirloin)*
3 scallions cut into 2-inch pieces
1 small onion thinly sliced10 mushroom caps sliced (optional)

6 tablespoons soy sauce

3 tablespoons water

2 tablespoons sugar

2 tablespoons honey

2 tablespoons rice wine (or mirin)

2 tablespoons garlic

2 tablespoons sesame oil

2 teaspoons sesame seeds

3 tablespoons grated Asian pear (optional)

1/8 teaspoon pepper

(*Pre-sliced bulgogi meat is sold at any Korean market. Pay a little more to get good quality meat. If cutting the beef at home, partially freeze for about an hour to firm it up for easier slicing. Cut across the grain into about 1/8-inch thick slices.)

Mix all the marinade ingredients in a large bowl. If using packaged pre-sliced meat, separate the slices. Add the meat and vegetables to the marinade and toss gently to combineeverything well. Marinate the meat for about an hour. Grill on a charcoal or gas grill or pan fry in a skillet over high heat until slightly caramelized. (Preheat and lightly oil with sesame oil before adding the meat. If pan frying, do not crowd the skillet.)

Note: Since rib eye or top sirloin would be too expensive to feed 200, I purchased bottom round cut and had the butcher slice it very thinly. 

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Even though it was a busy weekend with another two dinners ahead, Hyosun and I carved out some to frolic around town.   It was as though I have known her all my life.  We talked incessantly about blogging, food photography, our children, food photo props, our dreams, faith and more blogging. 

 On Saturday, we went to The Tea Room for an early lunch. Both our salads were fabulous and Hyosun fell in love with my favorite tea in the world, Emperor's Bride Tea.  

 

I gave Hyosun a quick tour of my beloved church.  I am never tired of looking at my church's exquisite steeple and the sanctuary ceiling.  Can you see why?

 It was simply wonderful to meet someone for the first time and yet have the feeling as though you have reconnected with your old friend.  Thanks so much, Hyosun for taking your time to visit me!  Love you, my friend! 

Communion Season 2012 - Thursday Dinner and The Best Yellow Rice Recipe

This Thursday through Sunday, my church is having a special program called Annual Communion Season.  And it is going to be extra special because this year's speaker is Dr. Harry Reeder, the senior pastor of Briarwood Presbyterian Church, in Birmingham, AL.  I love to hear this dynamic speaker, who truly brings out the word of God like no other preacher can; other than my own senior pastor, of course.  

Anyway, the kitchen staff and I are on a cooking marathon since we have four dinners to prep and serve this weekend.   I was too busy last night and this was the only photo I managed to take.  But I have to tell ya, this yellow rice we made last night was the best ever!  So I had to share the recipe with you. 

Friday night dinner may or may  not involve Bulgogi and a special guest appearance.  So stay tuned....

Thursday Dinner Menu for 200 (Click Hyperlinks for recipes)

Blackened Swai   (55 lbs - 3-5 oz filets = about 210 pieces)

Mango Salsa (20lbs. frozen diced mango chunks)

Yellow Rice (30lbs rice)

Yeast Rolls (200)

Garden Salad with Savannah Mustard Dressing  (30 small heads of Romaine plus tomatoes, onions, cucumbers)

Lemon-Ginger Pound Cake with Lemon Whipped Cream  (Recipe x10 = 4 full pans)

The Best Yellow Rice

Serves 4

1 1/2 tablespoon olive oil
1/4 cup onion, finely diced

1/2 cup sweet peppers, finely dice (we used tri-colored)
1/2 teaspoon garlic, minced
1 cup long grain rice, soaked in water for 15 min, rinsed, drained
1 1/3 cup chicken broth, homemade preferred
3/4 teaspoon ground turmeric
1/2 teaspoon salt (use only if using homemade broth)

Heat the olive oil in a heavy saucepan. Add the onion, peppers, and garlic and cook until just soft. Toss in the rice for about a minute, stirring once or twice.   

Add the broth, ground turmeric and salt if using homemade broth without salt added.  Cover and cook in medium-high until rice starts to boil,  for about 10-12 minutes.  

When it begins to boil, quickly reduce the heat to simmer.  Do not open the lid.  Simmer until the liquid is absorbed, another 15 minutes.  Fluff with a fork before serving.  

For large volume rice cooking tips, click here. 

The Best Yellow Rice for 200 

25 lbs of long grain rice, soak first in cold water for 20-30 minutes, rinse, drain

6 large onions, finely chopped, pulsed coarsely food processor 

10 tricolored peppers, finely chopped, pulsed coarsely in food processor

1/3 cup minced garlic

2/3 cups olive oil

About 16 quarts of homemade chicken stock

2 tablespoon ground turmeric

salt to taste

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Watermelon-Mint Granita

Oh, good heavens, how could something this beautiful and incredibly easy to make be so good!?  This is the absolute perfect finale to any summer meal.  Cool, refreshing mint with sweet crunchy watermelon ice.   Prep time 10 minutes and some freezing time, you will have a dessert that your whole family will rave about.  See my photos and read about Miss Sophie's childhood memories on Savannah Morning News here......

Watermelon Mint Granita
Adapted from Miss Sophie's 

Serves 4

1 cup sugar

½ cup water

4 cups seedless watermelon, coarsely chopped

10-12 Mint leaves coarsely chopped 

1 lime, juiced and zested

In a medium saucepan, bring water to boil and add sugar and stir until sugar is dissolved. Remove from heat and set aside to cool 

In a blender, process watermelon chunks, sugar syrup, mint leaves and juice and zest of one lime.   Pour into a shallow pan and freeze for 3 hours, uncovered. Every 30 minutes rake a fork across the frozen mixture to break it up.  Serve in a pretty glass dish and garnish with a mint leaf.

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Black Bean and Corn Salsa

This is a really simple salsa that we make for our church meal when we serve chicken tacos for dinner.

During summer months between Memorial Day to Labor about (about 15 weeks), we meet at an offsite meeting house (called Point Pleasant) for our evening services.  Though the drive is only 15 minute away from our downtown main facility, it's a quite a task to prep and transport the food for 300 and then reversing the order to return to our main kitchen after fellowship meal is served.    

We have less than 4 hours right after the Sunday morning service is over until we need to pack our food and load it into our van, so simple but delicious side is a must.   

 Prepping ahead and making simple sides like this is the key on a busy Sunday afternoon;  hope you'll try this super simple salsa that will be great for any summer meal.  

Black Bean and Corn Salsa

Serves 4

1 can, 14 ounces, black beans, rinsed and drained  * (see note for large quantity)

• 2 cups frozen corn kernels, thawed and drained
• 1 small red bell pepper, seeded and chopped
• 1/2 red onion, chopped
• 1/4 cup cilantro, chopped
• 1 1/2 teaspoons ground cumin
• 1 teaspoon grated garlic
• 2 teaspoons Sriracha  
• 1 lime, juiced and zested
• 2 tablespoons olive oil
• Salt and pepper to taste

Combine all ingredients in a bowl. Let stand at least 15 minutes for flavors to combine, then serve. 

To serve 300 as a side:  

8 lbs of dried black beans, cooked, drained

18 lbs of frozen corn kernels, thawed and drained

8 large red bell peppers, chopped

3 cups of chopped cilantro

Equal proportion of lime juice and olive oil  

and remaining ingredients to taste.    

Prep ahead:  

*limes juiced and zested days ahead and frozen; thaw before using

*red bell peppers, onions, cilantro leaves are cleaned and stored in zip lock baggies up to 3 days prior.  Quick chopping on the day of.  

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Crusted Tripletail

When I meet people who are passionate about the work they do,  I get inspired.  Captain Ray and Amy Golden are the owners and operators of Coffee Bluff Marina.  They are lovers of open sea and the fruit that it bears.  But above all, they are lovers of people, sharing their passion for fishing with others.  Read more about Captain Ray and his beautiful wife Amy on Miss Sophie's Wednesday column here.......

Captain Ray shared his favorite tripletail recipe; most delightful texture and flavored fish I have ever tasted. 

The buttery mixture of Panko and potato chips made a beautiful crust to contrast with this wonderful filets.  And accompanied with tomatoes, leeks, and peppers, it was just heavenly! 

I had Captain Ray hold the plate for this photo, but no, I took it right back afterwards.  And without an ounce of shame, I stood there in front of his bait shop, devoured every morsel of it.  

Crusted Tripletail

Recipe by Ray Golden

Used with permission

1 cup tomato, seeded and chopped

1 cup leeks, thinly sliced

½ cup green bell pepper, chopped

1 tablespoon garlic, minced

Salt & Pepper to taste

2 Tripletail filets or any other flat fish such as Snapper, Flounder or Tilapia, about 8 ounces each

½ cup Panko bread crumbs

½ cup Parmesan, grated

½ cup plain potato chips, crushed

½ teaspoon paprika

¼ teaspoon cayenne

2 tablespoons butter, melted

1 tablespoon green onions, thinly sliced

Lemon wedges

Combined the tomato, leek, green bell pepper and garlic in a small bowl and spread evenly around bottom of a cast iron skillet. Salt and pepper filets and place on top of vegetables. 

In a small bowl, combine bread crumbs, Parmesan cheese, potato chips, cayenne, and paprika. Stir in melted butter.  Evenly top filets with crumb mixture. 

Place pan, uncovered on hot grill grate and close grill. Allow filets to cook approximately 20 minutes or until they flake easily or register 140 degrees in the center. Transfer cooked fish on to platter, surround with cooked vegetables, sprinkle scallions on top and serve with lemon wedges.

Note:  This dish can be cooked in the oven on a sheet pan using the same instructions

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