Recipes from the "Holiday Culinary Herbs" program that our group presented at the Culinary Herbs" program at the South Texas Botanical Gardens

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

By Linda Stradley

What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy


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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!