Grape-Walnut Focaccia

This hearty and herbaceous bread might just be added to your holiday repertoire!
(serves 12)

2 1/4 oz. packets active dry yeast (1&1/2 t.)
1&34 cups warm water
3/4 cup EVOO
1/4 cup plus 1 T. Sugar in the Raw* (turbinado)
1 T. plus 3/4 t. kosher salt
2&1/4 cups all-purpose flour
2&1/4 cups bread flour
1 stick cold unsalted Kerrygold* butter, cut into 12 pieces
2 cups (about 1lb.) seedless red grapes
2/3 cup golden* raisins
1 cup walnuts, coarsely chopped
1 t. coriander seeds, cracked with a heavy pan
1 t. minced fresh rosemary
1/2 t. freshly ground pepper

Put warm water, the yeast, 1/2 cup olive oil, and 1 T. each sugar and salt in a stand mixer fitted with the dough hook. Mix on med. speed until the yeast and sugar dissolve, then let stand until foamy, 10 min. Add both flours; mix on med. speed to make a smooth, sticky dough, 4 min. Poke the butter pieces in the dough, spacing them evenly apart. Do not mix. Cover the dough with plastic wrap and set aside in a warm place until doubled in size, 45 min to1 hour. Mix the dough with the dough hook on low speed just until there are streaks of butter though out, 1 min. Put the grapes and raisins in a microwave-safe bowl, cover loosely and microwave until juicy, about 10 min. Let cool, then strain through a sieve, discarding liquid. Brush a rimmed baking sheet with 2 T. olive oil. Divide the dough in half and transfer one piece to the baking sheet, leaving the other in the bowl. cover both pieces of dough loosely with parchment paper; set aside until plump and airy, about 30 min. Meanwhile, put a pizza stone or inverted rimmed baking sheet on the lowest oven rack and preheat the oven to 450. Spread the dough on the baking sheet so it fills the pan, dimpling it with your fingertips. Scatter half of the grape-raisin mixture evenly on top. Put the remaining piece of dough on top and stretch and pat it to cover the bottom piece of dough. Don't worry if the dough tears. Scatter the walnuts and the remaining grape-raisin mixture on top; dimple the dough all over, poking the topping into the dough. Cover loosely with parchment; set aside until the dough rises above the sides of the pan by 1/2", 35-40 min.Mix the remaining 1/4 cup sugar, the coriander, rosemary, and remaining 3/4 t. salt and the pepper; sprinkle over the dough. Place the baking sheet on the hot stone and bake 10 min. Reduce the oven temp. to 400 and bake until the focaccia is golden and springs back when pressed, 20-30 min. Brush with the remaining 2 T. olive oil; let cool in the pan 15 min., then transfer to a rack to cool slightly.

"Here's the good news: Anyone can become kind."

Have FUN today!!!

Love,

MM

Latkes with Sausage*, Celery, and Herbs

The original recipe is vegetarian. I added the sausage (or ham, or bacon) to give them more ummmph, but you can easily leave any meat out. I would serve these with a cold wedge salad with blue cheese and candied pecans.
(makes about 12)

3 large russet potatoes (about 1&1/2 lbs.), peeled
1 sweet* onion
1 clove garlic, finely grated
Kosher salt
1/2 t. freshly grated nutmeg
Freshly ground pepper
1 lb. ground pork sausage* cooked and crumbled, or diced black forest ham*, or uncured cooked
     bacon*, crumbled
1/4 cup finely chopped celery (use the inner stalks and leaves)
1/4 cup finely chopped fresh flat-leaf* parsley
1 large egg, lightly beaten
Peanut oil or schmaltz (rendered chicken fat), for frying
Applesauce and/or sour cream, for serving

Grate the potatoes and onion on the large holes of a box grater into a colander; add the garlic and 1&1/2 t. salt and toss. Let sit 5 min., then wrap in a clean kitchen towel, and wring out as much liquid as possible. Transfer the potato mixture to a large bowl. Add the nutmeg, 1/2 t. pepper and all but about 1 T. each of the chopped celery and parsley to the bowl. Add meat, if using. Add the egg and flour and stir until combined. Form 1/4 cupfuls of the potato mixture into balls, then flatten between your palms to make thin 2" patties; transfer to a plate. Preheat the oven to 325 and line a baking sheet with paper towels. Heat about 1/4" of oil in a large nonstick skillet over med.-high heat; working in batches, add the latkes and fry until golden brown, about 5 min. per side. Remove to the prepared a baking sheet to drain, then transfer to the oven to keep warm while you cook the next batch. Season the latkes with salt and top with reserved celery and parsley. Serve with applesauce/and or sour cream.

"Jesus is our windbreak against the coldness of the world."

Have FUN today!!!!

Love,

Machete Milletti
    

Bacon-Wrapped Shrimp

GREAT any time of year, but will be gobbled up on an appetizer platter this month!!
(serves 4-6)

Juice of 1 lemon
1 clove garlic, grated
1 t. smoked* paprika
1 t. fresh lemon* thyme
3 T. EVOO
Kosher salt
1 lb. (about 24) large shrimp, peeled and deveined, tails intact
12 slices smoked uncured* bacon, halved
Lemon crowns* for garnish

Position a rack 3-4" from the heat source and preheat the boiler. Whisk the lemon juice, garlic, paprika, thyme, olive oil, and 1/2 t. salt in a shallow baking dish. Add the shrimp and toss to coat; marinate in the fridge, 20 min. Turn the shrimp in the marinade to coat well. One at a time, remove each shrimp and wrap with a piece of bacon; secure with a toothpick. Place seam-side down on a rimmed baking sheet. Spoon any remaining marinade over the shrimp. Broil turning the shrimp once, until the bacon is slightly crisp and the shrimp are cooked through, about 5 min. Serve on a platter garnished with lemon crowns.

"The gift of God's love in us can bring light to any darkness".

Have FUN out there today!!!!

Love,

Machete Milletti

Cheese-Stuffed Olives

Holy Moly do these sound GOOD!!!!!!
(makes 24)

24 pitted green olives
Roquefort cheese (no amount given)
1/4 cup EVOO
2 T. olive brine
2 T. freshly squeezed* lemon juice
1 T. gin
1 t. lemon* thyme leaves
Pinch of sugar
Kosher* salt
Freshly* ground white* pepper

Stuff Roquefort into olives. Whisk together the rest of the ingredients in a small bowl. Pour over the olives; chill.

"Don't change yourself to win someone's heart. Stay true and you'll find someone who likes you for being you."

Go Seahawks!!!!!!

Love,

Machete Milletti

Cheese Balls Two Ways (Fig-Walnut, and Bacon-Chive)

Bet these won't last long if you serve them to your hungry fans who are watching the Seahawks game tomorrow night!!
(no serving size)

Fig-Walnut Cheese Balls:
8 oz. goat cheese, softened
4 oz. gorgonzola dulce
3 T. dried figs, finely chopped
Freshly ground white* pepper
Candied walnuts, finely chopped

Bacon-Chive Cheese Balls:
8 oz. cream cheese with chives*, softened
1 cup smoked* gouda, shredded
2 chopped cooked smoked uncured* bacon slices
1 t. Worcestershire sauce
1/2 t. lemon zest
Tabasco Sauce*, to taste
Fresh chives, chopped (I like to use a scissors*)

To make Fig-Walnut Cheese Balls: Pulse the goat cheese and gorgonzola in a food processor until smooth. Mix in dried figs; chill. Form into 1" balls; roll in pepper and walnuts.

To make Bacon-Chive Cheese Balls: Mix the first 6 ingredients together; chill. Form into 1" balls; roll in chives.

We MUST keep our chins up!!

Love,

MM

Filet Mignons with a Brandy Pepper Cream Sauce

Happy Friday, Friends!! Saw this in my new Allrecipes mag., and it looked and sounded wonderful!
(serves 4)

1&1/2 T. coarsely crushed black peppercorns (in either a mortar and pestle, or ziplock bag with
     a rolling pin*)
4 1" thick beef tenderloins (filet mignons), about 6 oz. each
1&1/2 t. kosher* salt
2 T. Kerrygold* butter
1 t. EVOO
1/4 cup finely chopped shallots (about 1 shallot)
1/2 cup brandy
1/3 cup reduced-sodium beef broth
1 cup heavy cream

Put crushed peppercorns in a shallow bowl. Sprinkle steaks on both sides with salt and dredge both sides in peppercorns. Melt 1 T. butter with oil over med.-high heat in a large, heavy skillet (not nonstick - pref. cast iron*) until foam dissipates. Cook steaks until an instant-read thermometer inserted into center registers 125 for medium rare, about 3 min. per side. Transfer steaks to a platter and cover loosely with foil (do not clean skillet). Melt remaining 1 T. butter in skillet over med. heat. Cook shallot, stirring, until softened, about 1 min. Carefully pour in brandy (alcohol may ignite, so stand back, and be ready to cover the skillet with a lid to extinguish any flames). Cook brandy over med.-high heat, scraping up any browned bits from bottom of skillet, until reduced to a glaze, about 1 min. Add broth and cook 1 min. Add cream and cook, stirring occasionally, until thickened and reduced to about 1 cup, 6-7 min. Add any juices that have accumulated on platter, and bring mixture to a boil, whisking. Return steaks to skillet, turn to coat, and serve with remaining sauce.

"God is a work to make us who He intends us to be."

Have FUN out there today, and do someone a favor - with no thanks of "thanks"!!

Love,

Machete Milletti

.

Gingerbread Peanut Brittle

December 1st. Holy Moly!! This year has absolutely FLOWN by. Let's start the season with a treat that could easily be wrapped up in festive plastic and given as a foodie present!! Editor's note: you will need a candy thermometer for this one.
(no serving size given)

1&1/2 cups Sugar in the Raw*
1 cup water
3/4 cup dark corn syrup
2 cups salted peanuts
1 T. Kerrygold* butter, plus more, softened
2 t. baking soda
2 t. gingerbread spice

Bring the sugar, water, and corn syrup to a boil in a med. saucepan, stirring occasionally. Cook until a candy thermometer reads 260. Stir in the peanuts and 1 T. butter. Continue to cook, stirring constantly, until the thermometer registers 300. Stir in the baking soda and gingerbread spice. Pour onto a buttered, rimmed baking sheet, and spread into an even layer. let cool completely, then break into pieces.

"I need Thee, oh, how I need Thee! Every hour I need Thee."

Have FUN today, and enjoy all the people you meet on this journey!

Love,

Machete Milletti