OK everyone, here are the recipes that I promised from the "Holiday Culinary Herbs" program that our group presented at the Culinary Herbs" program at the South Texas Botanical Gardens on Saturday, November 8, 2014.
Lois Atwood’s
recipe:
Italian Herb Popcorn
Makes 8 servings
1/4 cup (1/2 stick) unsalted butter, softened
2 tsps. minced fresh parsley
2 tsps.
minced fresh oregano
2 tsps. garlic powder
1/4 tsp. salt
3 quarts popped popcorn
Grated Parmesan cheese
1. Make an
herb butter with butter, parsley, oregano, garlic powder and salt and store in
refrigerator until ready to use.
2. Melt herb butter in a small saucepan, pour over popcorn and
toss to coat. Dust with grated Parmesan cheese.
This is easily
adapted to your favorite flavors.
Experiment and see what you like best.
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Pat Baugh’s
recipes:
Southwestern
Corn and Black Bean Salad
Recipe
courtesy of Paula Deen
Total Time: 35 min
Prep: 15 min
Cook: 20 min
Yield:
4 servings
Level: Easy
Ingredients
Nonstick, nonflammable cooking spray
4 ears fresh corn, shucked (an equal
amount of canned (drained) or frozen corn may be used)
1 red bell pepper, quartered and seeded
1 poblano pepper, halved and seeded
One 15.5-ounce can seasoned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro
5 tablespoons lime juice
1/2 teaspoon ground chipotle chile powder
1/2 teaspoon ground cumin
2 tablespoons olive oil
Directions
Spray a grill rack with the cooking spray. Preheat the grill to medium-high
heat, 350 degrees F to 400 degrees F. (need this only with fresh corn)
Grill the corn until tender, about 5 minutes per side. Grill the bell and
poblano peppers until blackened slightly and tender, 3 to 4 minutes per side.
Set aside to cool. Cut the kernels from the corn cobs and chop the peppers.
In a large bowl, place the beans and cilantro. In a separate bowl, whisk
together the lime juice, chipotle chile powder, cumin and olive oil. Stir in
the corn kernels and chopped peppers, tossing to coat with the dressing. Cover
and chill until ready to serve.
Recipe courtesy Paula Deen
© 2014 Television Food Network, G.P. All Rights Reserved.
Read more at: http://www.foodnetwork.com/recipes/paula-deen/southwestern-corn-and-black-bean-salad-recipe.print.html?oc=linkback
Southwest
Cowboy Caviar - Texas
Caviar Recipe
Yields: serves many
Prep time: 30 min
Ingredients:
1
clove garlic, minced
1 large avocado, diced
2 large fresh ears of corn
2/3 cup thinly-sliced green onions
1/2 red onion, diced
1 red serrano or jalapeno chile pepper, seeded, deveined, and finely
chopped*
2/3 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
4 fresh basil leaves, chopped
1/2 pound Roma tomatoes coarsely chopped
2 teaspoons dry dill weed
1/8 teaspoon black pepper
Salt to taste
1 cup frozen or canned black-eyed peas, rinsed and drained
1 (15-ounce) can pinto/piquinto beans, rinsed and drained
1 (15-ounce) black beans, rinsed and drained
1/4 cup Italian Salad Dressing (can be store bought)
1 small lime, juiced
* This is where you can decide how hot you want you dish. Add or
delete chile peppers as desired.
Bring large pot of water to boil and submerge husked ears of
corn in boiling water for. Remove corn once the water returns to boil. Learn How To Boil Corn On The Cob. Let the corn cool slightly and then cut
the kernels from the cobs (Scrape the corn kernels from the ears of corn by
using a sharp kitchen knife and a large cutting board. Cut off the stem end to
give a flat base. Hold the ear, tip end up, then cut downward, removing a few
rows at a time).
In a large bowl, gently stir together the garlic, avocado,
corn, onions, chile pepper, cilantro, parsley, basil, and tomatoes. Add dill
weed, pepper and salt to taste. Add the well drained beans, corn kernels,
Italian salad dressing, and the juice of one small lime. Mix well, cover, and
refrigerate before serving.
Serve
over a lettuce leaf as a salad or with tortilla chips as a dip. Serves many
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Ruth Hoese’s recipe:
CRANBERRY
CHUTNEY
Makes
about 2 1/2 cups. 1 cup water
1 cup
sugar
1 12
ounce package fresh cranberries
1/2 cup
vinegar I
used 1/2 rice wine vinegar and 1/2 apple cider vinegar
1/2 cup
raisins, golden are prettier
1/2 cup
peeled diced apples (optional)
1/4
teaspoon each ground allspice,
1/2
teaspoon cinnamon
1
tablespoon grated ginger (or to taste if you think that would be too strong, if
not available use 1/4 to 1/2 tsp ground)
1/8
teaspoon ground cloves
1 small
orange or tangerine put through food processor (optional)
Combine
water and sugar in a medium saucepan. Bring to boil over medium heat. Add remaining
ingredients; return to boil.
Reduce
heat and simmer 15 minutes or until apples are tender. Pour into medium glass
mixing bowl. Place a piece of plastic wrap directly on sauce.
Cool to
room temperature and refrigerate overnight to allow flavors to blend. Serve at
room temperature.
I always use this recipe as a starting point and change it each
year. Be sure to use small amounts of
your spices first and add or delete to your taste. I also cook quite a bit longer than 15
minutes- until it reaches the consistency you see in the sample.
Alternatives
idea in this could be:
This can
be made with Splenda or half Splenda and half sugar. With recent research on
sugar substitutes I will not use the Splenda in this again.
red wine
orange
vinegar
a touch
of vanilla
ENJOY ALL!
