Grilled Corn with Smoky Butter and Manchego

"Spanish flavors (roasted red bell pepper, smoked paprika, and manchego cheese) meet popular Mexican-style street food (cheese-dusted grilled corn) in this addictive summer side dish."
(Serves 8)

Butter:
2 roasted red bell peppers
1/2 cup of softened Kerrygold* butter
1 t. smoked paprika
1/2 t. ground cumin
Kosher* salt

Corn:
8 ears of corn, your choice I like bi-colored or white*
Olive oil I use the initials EVOO*)
Kosher salt
Freshly ground black or white pepper (white peppercorns contain gluten*)

Et al:
1/2 cup finely grated Manchego cheese or Parmesan
1/2 cup finely chopped flat-leaf parsley
Lemon wedges, for serving

To make butter: place the drained and roasted red bell peppers (from a jar or roasted) in a food processor; pulse to finely chop. Add butter, paprika, cumin, and salt, to taste. Pulse to blend (mixture will be chunky). Scape butter mixture into a serving bowl. If not using immediately, cover with plastic wrap and refrigerate. Preheat grill, grill pan*, or broiler* to high. Peel back husks from corn, leaving husks attached, if desired. Remove and discard all silk. Brush with oil; sprinkle with salt and freshly ground pepper. Grill 12-15 min. or until tender and charred in places, turning to cook evenly. Transfer corn to a platter. Spread red-pepper butter on each ear. Sprinkle with cheese and parsley. Serve with lemon wedges, and a big ole smile!!*

"Listen to the small, quiet, or LOUD voice of God. Always Trust Jesus. Do what the Holy Spirit tells you to do!"

And, don't forget to have some FUN today!!

Love,

Machete Milletti

All-Star: Fried Chicken (pickle-juice-and-buttermilk-brinded fried chicken)

"Pickle juice and buttermilk lend this fried chicken zippy tang and moist, tender meat. You can cut up a whole chicken, or buy any combo of skin-on, bone-in chicken pieces you like". Editor's note: Memorial Day to me is not about parties, picnics, or trips, it is about remembering our fallen Military Heros who gave their lives defending out GREAT Country. Note #2: Recipes are not cast in stone, if you read through one, trying to decide if you would like the finished culinary creation, and see some ingredient you do not like, leave it out, or substitute something you DO like. Note #3:When you see an asterisk* by an ingredient, it means something I would change or substitute. You do what YOU want to do! Note #4: this recipe calls for 4 hours of refrigeration or overnight.*
(serves 4-6)

1 cup pickle juice from 1 (16 oz.) jar petite kosher dill pickles (I like the garlic ones*),
     (reserve the remaining juice and pickles)
1 cup buttermilk (you can make buttermilk from whole milk, half and half or heavy cream - just
     add lemon juice or vinegar, stir, and it will turn into buttermilk*)
1 t. cayenne pepper (to your taste, or leave out*)
1 large egg
4-5 lbs. skin-on, bone-in chicken pieces (drumsticks, wings, thighs, and breast) (you can remove the
     the skin and bone when you dine, but there is more FLAVOR if you cook them this way*)
2" oil (canola, veg., EVOO - extra virgin olive oil*) - (you are going to fill your pot/pan with oil
     up to 2")*
1 cup flour or corn starch*
1/2 cup cornmeal
2 t. kosher salt (divided*)
Freshly ground black pepper (white pepper contains gluten*)

Drain the juice from the pickle jar to fill a 1 cup measure. Whisk together pickle juice, buttermilk, 1 t. salt, cayenne, and egg. Pour into a large heavy duty zip-top bag. Add the chicken parts. SEAL, turn bag to coat chicken. Refrigerate 4 hours or overnight, turning bag occasionally. Fill a large Dutch oven or pot with the oil. Heat to 375 degrees. Line a baking sheet with paper towels. In a shallow baking dish, whisk together flour, cornmeal, 1 t. salt, and freshly ground pepper to taste. Working with one piece at a time, remove chicken from brine, shaking off excess. Dredge in the flour mixture; add to hot oil. Fry 8-10 min or until golden and dine, turning to cook evenly (fry chicken in batches to avoid overcrowding the pan). Drain on paper towels. Serve with pickles.

"We often take for granted that which we should be grateful for."

Love,

Machete Milletti

Easy Cuban Picadillo

"My girlfriend gave me this delicious recipe years ago. I've made it ever since for family and friends, and they all love it. My daughter takes to school for lunch the next day." Marie Wielgus, Wayne, NJ
(serves 4)

1 lb. lean ground beef (90% lean)
1 small green pepper, chopped (I would use a red pepper*)
1/4 cup chopped sweet* onion
1 can  (8 oz.) tomato sauce 1/2 cup sliced pimiento-stuffed olives
1/4 cup raisins (I would use golden raisins*)
1 T. cider vinegar (I would use unfiltered vinegar*)
 2 cups hot cooked rice
Fresh cilantro leaves, optional

In a large skillet, cook and crumble beef with pepper and onion over med.-high heat until no longer pink, 5-7 min. Stir in tomato sauce, olives, raisins, and vinegar; bring to a boil Reduce heat; simmer, uncovered, until raisins  are softened, 5-6 min. Serve with rice, If desired, top with fresh cilantro.

"When you are up in a tree, ponder this: Jesus's death on the cross rescued us from our sins."

Have FUN today!!!!!

Love,

Machete Milletti

Strawbwerry-Turkey Spinach Salad

"This light, refreshing salad is a show-stopper, visually and nutritionally, with fresh strawberries and yellow pepper strips tossed with fresh baby spinach. Serve with warm multigrain* rolls or bran muffins." Editor's note: Welcome to any new readers! When you see an asterisk*, it denotes changes I have made or suggestions for a variation of the original recipe.
(serves 4)

For the Salad:
5 oz. fresh baby spinach (about 6 cups), stems removed*
2 cups julienned cooked turkey breast
2 cups sliced fresh strawberries, hulled*
1 small sweet yellow pepper, julienned
4 green onions, sliced

For the Dressing:
1/4 cup red wine vinegar
3 T. EVOO (extra virgin olive oil)
2 T. water
4 t. honey
1/2 t. dried minced onion
1/2 t. kosher* salt
1/4 t. freshly* ground pepper

Place salad ingredients in a large bowl. Place dressing ingredients in a jar with a tight fitting lid; shake well. Drizzle over salad; toss to combine.

"Bless those who curse you and pray for those who mistreat you."

Have FUN today!!!!

Love,

Machete Milletti

Kofte (Turkish Meatballs)

These meatballs are DELISH. I made them yesterday, a bit labor intensive, but worth the effort!
(serves 4-6)

8 oz. each ground lamb and ground beef
3 slices of stale bread (of your choice), crusts removed
1/2 cup finely chopped mint
3 cloves of garlic, minced
1 med. red* or sweet* onion, grated (I finely diced, as the grating process turned it into mush*)
1 t. ground cumin
1 bunch flat-leaf parsley, finely chopped
1/4 t. red chili powder
Kosher* salt and freshly* ground pepper, to taste
3 T. EVOO

Soak the bread in water and squeeze it dry. Break it into breadcrumbs. In a large bowl, combine the breadcrumbs, onion, garlic, parsley, and chopped mint and knead for 3-5 min. Add the meat and seasoning, including salt, pepper, cumin, and chili powder. Knead with your hands for 3-5 min. more or until all the ingredients are mixed together well. Leave the ingredients to rest for 15 min. Wet your hands with water and take a small portion of the mixture and start rolling it into a ball. Flatten each side with your hand. Cook in a frying pan, skillet or griddle in a little olive oil. Cook until the meatballs are brown on both sides. YUM.

"Each person is a unique expression of God's loving design."

Love,

Chef Deb

Kentucky Beer Cheese

In honor of the Kentucky Derby today, I just researched foods indigenous to this special day, and this one floated my boat!
(yields one batch)

20 oz. extra sharp cheddar cheese, grated
2 garlic cloves, grated
7 oz. bottled dark beer, flat
1/8 t. kosher salt
Tabasco sauce - to your taste
Mustard powder - to your taste

Open beer and bring to room temp. It is desirable to get most of the gas out of the beer, but don't let it get stale. You can heat it in the microwave a bit, if you are in a hurry, but don't boil it. Grate cheese and garlic in a food processor. Switch to the mixing blade and add remaining ingredients, mixing until thoroughly blended. Refrigerate as long as possible as this really helps the flavors develop and meld properly.

"And, they're OFF!!"

It is also Cinco de Mayo, so "Ole!"

"Surround yourself with God's word".

Love,

Chef Deb

Family-Size Italian Panini

This is a perfect sammie to take along tomorrow for the Opening Day of Boating!!
(serves 4)

1/2 cup pickled banana peppers, plus 1 T. bring
1/4 cup pimiento-stuffed olives
1/2 t. dried oregano
1/4 cup EVOO
1 16" loaf of soft Italian bread
1 small Campari* tomato, thinly sliced
4 oz. deli-sliced Genoa salami
4 oz. deli-sliced ham
2 oz. deli-sliced coppa
4 oz. deli-sliced provolone cheese
Kosher salt and freshly ground pepper
2 romaine lettuce hearts, chopped

Preheat the oven to 425. Pulse the banana peppers, olives, 1/4 t. oregano, and 1 T. olive oil in a food processor until finely chopped. Split open the loaf of bread, leaving one side attached. Brush the inside with 2 T. oil. Fill with a layer of tomato, then salami, ham, coppa, and provolone. Top with the banana pepper mixture. Wrap the sandwich tightly in foil and press between 2 baking sheets; place a cast-iron skillet on top to weigh it down. Bake until the bread is crisp and the cheese is melted, about 20 min. Meanwhile, whisk the banana pepper brine, remaining 1 T. olive oil, remaining 1/4 t. oregano, and a pinch each of S&P in a large bowl. Toss with the romaine. To serves, unwrap the sammie and cut into pieces. Serve with the salad, cold red grapes*, and Lay's Potato Chips*.

"We are created in the image of a God who is loving and relational."

Editor's note: Happy Birthday to ME!!

Don't forget to have some FUN today.

Love,

Chef Deb (formerly known as Machete Milletti)

Asian/Mexican Salmon Tacos

This Asian/Mexican fusion dish is ready in minutes! If the salmon begins to stick, add 2-3 T of water and continue cooking through.
(serves 4)

1 lb. salmon fillet, skin removed, cut into 1" cubes
2 T. hoisin sauce
1 T. EVOO
Shredded iceberg* lettuce
8 corn tortillas (6"), warmed
1&1/2 t. black sesame seeds
Mango salsa, optional

Toss the salmon with the hoisin sauce. In a large nonstick skillet, heat oil over med.-high heat. Cook salmon until it begins to flake easily with a fork 3-5 min., turning gently to brown all sides. Serve salmon and lettuce in the tortillas; sprinkle with sesame seeds. If desired, top with salsa.

"God gives us the right perspective."

Love,

Chef Deb

Avocado Toast Pizza

For those who can't get enough of avocado toast.......
(serves 4)

1 large prebaked pizza crust, such as Boboli brand
1 T. EVOO, plus ore for drizzling
4 cloves garlic, finely chopped fresh red chile pepper, thinly sliced (remove seeds for a milder
     flavor - wear gloves*)
1/2 cup lightly packed fresh cilantro, chopped, plus some whole leaves for garnish
1/2 t. kosher* salt
Flesh from 2 avocados, cut into 1/4" slices
1 T. fresh lemon juice
1/2*-1 t. crushed red pepper flakes
1/4 t. freshly ground black pepper
Salsa verde, for dipping

Place a pizza stone or rimmed baking sheet on the middle oven rack; preheat to 450. Brush the surface of the pizza crust with the oil. Scatter the garlic and most of the chili slices (reserve a few for garnish) over the top, plus the chopped cilantro, and 1/4 t. of the salt. Use a pizza peel or cake lifter to transfer the crust to the pizza peel in the oven; bake until the edges of the crust are browned and the garlic is very fragrant, 8-10 min. Transfer to a cutting board, then top with the sliced avocados, a sprinkling of lemon juice, the crushed red pepper flakes, the black pepper, and the reserved chile slices. Drizzle with a little more of the oil, if desired. Cut into pieces and serve with the salsa verde, for dipping.

"God longs for us to long for Him."

Love,

Chef Deb

Dijon/Horseradish Roast Beef Wrap

A simple horseradish spread brings out the zesty flavors of this roast beef for a steakhouse-quality wrap sure to make all your lunchmates  jealous!
(serves 1)

1 T. mayonnaise
1 t. Dijon mustard
1/2 t. prepared horseradish
Kosher* salt
Freshly ground pepper
Whole-wheat or multi-grain* wrap
2 butter* lettuce leaves
4 slices rare* Deli roast beef
2 Campari* tomato slices

In a small bowl, mix the mayo, Dijon, and horseradish. Season with S&P. Spread mixture over the wrap, then layer on the lettuce, roast beef, and tomato slices. Roll tightly, and cut in half.

"We rejoice in our sufferings, knowing that suffering produces endurance, and endurance produces character, and character produces hope."

Don't forget to have some FUN today, and laugh out loud!!

Love,

Chef Deb