The Generous Båsters

Viking Night at the Short's....no...not a costume event!

Ladies,  I'm so excited to have you all this month, and about the menu.  I've tried all this and think it will be great this time, too!  I had the honor of learning these recipes at the Viking Cooking School in Greenwood, MS.  Enjoy!!  Haley

if you have any questions, call me.

Haley: Mint-Marinated Lamb Kebabs and Yogurt Dip

Keata:

Marinated Feta Bruschetta (makes 12)

Toasts:

12 slices baguette (or Italian bread), cut into 1/4 inch slices

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper, to taste

Marinated Feta:

2 tbsp chopped fresh flat leaf parsley

1 1/2 tbsp chopped fresh oregano

1 tbsp chopped fresh thyme

1 1/2 tbsp chopped fresh basil

1 clove garlic, coarsely chopped

3/4 cup extra virgin olive oil

1 1/2 tsp finely minced lemon zest (about 1/2 lemon)

1 tbsp freshly squeezed lemon juice (about 1/2 lemon)

salt and freshly ground black pepper, to taste

1/2 lb firm feta cheese, cut into 1/2 inch cubes

1. for the toasts:  preheat the oven to 400.  brush the bread slices on both sides with olive oil, then season with salt and pepper.  place in the oven and bake until crisp and golden brown, about 10-15 minutes.
2. for the marinade:  with the motor running, drop the herbs and garlic through the feed tube of a food processor.  drizzle in the olive oil and continue processing until the mixture is creamy and emulsified.  turn off the motor, and the cayenne, lemon zest, lemon juice, salt and pepper; pulse once or twice to combine.
3. for the feta:  place the feta cubes in a large mixing bowl; add the marinade and gently toss to coat.  cover and refrigerate for at least an hour before serving.
4. for serving at room temperature:  remove the marinate feta from the refriderator, and allow it to come to room temperature at least 30 minutes prior to serving; spoon a generous amount onto each toast and serve immediately.  

Theresa:

Jalapeno Lime Glazed Shrimp (makes 12)

1/2 cup red pepper jelly

2 tbsp Dijon mustard

2 tbsp finely chopped pickled jalapeno peppers

1 tbsp freshly minced lime zest (abt 2 limes)

canola oil, for oiling grill

12 extra jumbo shrimp, peeled and deveined, tails left intact

2 tbsp extra virgin olive oil

salt and freshly ground pepper to taste

lime wedges, for garnish

1. place the jelly in a small sauce pan over low heat; cook until smooth and melted.  remove the pan from the heat, then whisk in the mustard, jalapeno peppers, lime zest and juice.  place half of the mixture in a small bowl for serving as a dipping sauce; reserve the other half of the mixture to serve as a glaze while grilling the shrimp.  
2. preheat the grill to medium high.  clean the grates with a stiff brush, then oil liberally to prevent sticking. (note: to use a grill pan, preheat a lightly oiled grill pan to medium high.)
3. toss the shrimp with olive oil, then seaon generously with salt and pepper.
4. place 4 shrimp on a work surface with all the tails lined up together.  the shrimp should fit snuggly together from top to bottom.  using 2 6 inch skewers, pierce the shrimp through the head and tail end of each shrimp to prevent curling.  the completed skewers will look like a ladder.
5. cook the shrimp on one side until just pink, about 2-3 minutes.  turn the skewers over, and brush thickly with the glaze.  grill until just cooked through, about 2 minutes more.
6. remove the skewers from teh grill, then remove the shrimp from the skewers; transfer to a serving platter. garnish the platter with lime wedges, and serve warm or at room temperature with the mixture reserved for the dipping sauce.

Allison:

Phyllo Chess Tartlets  (makes 15)

1 large whole egg

2 large egg yolks

1/2 stick unsalted butter, melted

3/4 cup granulated sugar

1 pinch fine salt

1 tbsp freshly squeezed lemon juice (abt 1/2 lemon)

1 1/2 tsp vanilla extract

vegetable oil cooking spray

15 miniature phyllo tart shells

1 pint small raspberries or blueberries

1. preheat the oven to 300.  in a medium mixing bowl, whisk together the whole eggs, yolks, butter, sugar, salt, lemon juice and vanilla to combine.  pour the mixture into a measuring cup with a spout.
2. spray a mini muffin pan with vegetable oil spray, and place 1 frozen tart shell in each hole.  fill each shell to the top with the filliing mixture.  as you are pouring, whisk to recombine the ingredients as needed.
3. bake until the tartlets puff up then deflate, about 15-18 minutes.
4. remove teh tartlets from the oven, and place on a wire cooling rack for 5 minutes, remove from the pan and transfer to a serving platter to cool completely.  garnish each tartlet with a fresh raspberry or blueberry, and serve immediately. ** these can be transferred or baked at my house

Amy:

Homemade Potato Chips with Blue Cheese, Green Onions, and Black Pepper **seves 4**

Chips:

2 large russett potatoes, peeled

Canola oil, for frying

1/8 tsp garlic salt, or to taste

Sauce:

3/4 heavy cream

3/4 cup crumbled blue cheese, divided

1/4 teaspoon hot pepper sauce, such as Tobasco

1 tsp Worcestershire sauce

1 1/2 tsp freshly squeezed lemon juice (abt 1/2 lemon)

1/4 cup sour cream

1/4 teaspoon freshly ground black pepper,plus extra for garnish

2 green onions, green tops only, very thinly sliced, for garnish.

1. for the chips:  using a mandoline or v-sliceer, cut the potatoes into paper thin rounds.  place the potato slices ina large bowl of cool water and swish them around.  drain, and repeat until the water remains clear.  this will remove all excess starch.  transfer teh potato slices to a colander to drain, then pat dry with paper towel to dry completely.  preheat the oven to 200. 
2. in a deep fat fryer, or a large, deep sauce pan with a fry basket insert, heat the oil to 350.  carefully drop small batches of sliced potatoes into the oil, then stir gently with long tongs to prevent sticking.
3. when the potatoes are crisp and golden brown, carefully remove from the oil and place on a paper towel lined backing sheet ini an even, single layer.  sprinkle with the garlic salt, then place in the preheated oven while you make the sauce.  NOTE:  the chips must be very crispy or they will become soggy in the sauce.
4. for the sauce:  place teh heavy cream in a small sauce pan over medium high heat; cook, stirring constantly until it has thickened enough to coat the back of a spoon.
5. slowly whisk in the 1/2 cup of the blue cheese;  whisk until the mixture is completely smooth.  reduce heat to medium, then whisk in the hot pepper sauce. Worcestershire, lemon juice, sour cream and black pepper.
6. transfer chips and sauce separately.  reserve remaining blue cheese for sprinkling over chips when serving.

Jill:

Chocolate Martini  **makes 4 cocktails**

1 small jar Chocolate sauce

4 maraschino cherries, for garnish

2 cups cracked ice (you could use Sonic ice)

4 oz premium vodka

4 oz vanilla vodka

4 oz Godiva White Chocolate Liquor

4 ox Godiva Dark Chocolate Liqueur

4 oz Kahlua

4 oz half and half

1. fill a small squeeze bottle with your favorite chocolate sauce.  create a spiral pattern of chocolate in the martini glasses, turning each glass gently as you squeeze out the sauce.  squeeze a generous amount of chocolate sauce onto the four cherries and place in the bottom of each glass.
2. fill a shaker with cracked ice, place the top on the shaker and shake for about 10-15 seconds.  add the vodka, chocolate liqueurs, Kahlua and half and half, and shake until frothy, about 15 seconds.
3. strain into prepared glasses and serve immediately.