Celebrating Memorial Day & New Potato Salad Dijon

Memorial Day will soon be here. In New Hampshire where winter comes early and stays late, the fourth Monday in May, Memorial Day, marks the beginning of summer. Or at least something close to it. The kids will take a holiday from school and most businesses will close. Of course the retailers will stay open and run those can’t-be-beat, lower-than-low sales extravaganzas. Highways and by-ways will be bumper-to-bumper as Americans flock to the beach or mall.

Of course it wasn’t always this way. Memorial Day has a solemn side with roots that go back to the Civil War. Originally known as Decoration Day, it was a day to honor the soldiers who died in the war. Families and friends decorated soldiers’ graves with flowers and flags. After the First World War, observances expanded to honor all who had died in war.

Over the next week or so, relatives, veterans groups and even some school children will replace tired flags and plant flowers in cemeteries across the country. My Nana Nye was always busy on Memorial Day. Loaded down with gardening tools and geraniums, she made a pilgrimage to Brockton to spruce up the graves of her parents and in-laws as well as a bunch of aunts, uncles and cousins.

Memorial Day is a good time to reflect on the important people who helped make you what and who you are. Perhaps it’s the grandmother who inspired you to cook or the grandfather who could fix anything from broken dollhouse furniture to a wheezing motor. Then again, maybe it’s that funny maiden aunt who smoked like a chimney and drank Manhattans. Or a wonderful friend, neighbor or teacher who somehow touched your life. More likely, many people, family and friends alike, have played a part in making you … you.

But how to honor them this long Memorial Day Weekend?

Like my grandmother, you can visit their gravesites, rake away the dead leaves and plant fresh flowers. Bring the kids or grandkids with you and introduce them to these special people. As you weed and plant, share some of your favorite tales of days gone by. Storytelling is a wonderful way to preserve the past for future generations.

Alternatively, celebrate a loved one’s life by indulging in his or her favorite sport or hobby. Whether you play eighteen holes or spend an afternoon at Fenway, dedicate the game to a friend or relative who touched your heart. And if your favorite auntie was a shop-‘til-you-drop kind of gal, well, those lower-than-low sales extravaganzas are calling.

Then again, maybe you will honor that special loved one by sharing one or more of the skills he or she taught you. Make them proud by volunteering to help a friend or stranger in need. Maybe you’ll cook a meal for a harried, single mother, read to a shut-in or change the oil in your neighbor’s car.

And finally celebrate with friends and family. Memorial Day kicks off the summer grilling season. Whip up a batch of old fashioned lemonade or Manhattans and raise your glasses in a multitude of toasts and memories. Track down (or update!) your favorite old family recipes to serve with the burgers and dogs. An evening around the picnic table is the perfect opportunity to share stories of past cookouts and summer fun.

Bon appétit!

New Potato Salad Dijon
This recipe is a liberal adaptation of my mother’s potato salad. Throw a few burgers or a steak on the grill, add a green salad and enjoy!
Serves 10-12

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup dry white wine or 1-2 tablespoons white wine vinegar
2 tablespoons wholegrain Dijon mustard
1 clove garlic, minced
1 teaspoon red pepper sauce
3 pounds new potatoes
1 cup peeled, seeded and chopped European cucumber
About 1/4 cup chopped chives
Kosher salt and freshly ground pepper

Put the mayonnaise, sour cream, wine, mustard, garlic and pepper sauce in a small bowl and whisk to combine.

Depending on the size, leave the potatoes whole or cut in half or quarters for 1-2 bite pieces.

Put the potatoes in a large pot of cold, salted water, cover and bring to a boil. Reduce the heat and simmer until the potatoes are just barely tender.

Drain the potatoes in a large colander, cover and let the potatoes steam for 10-15 minutes. Transfer the potatoes to a large bowl, add the mayonnaise mixture and gently toss to coat. Tossing a few times, cool the potatoes to room temperature.

When the potatoes have cooled, add the cucumbers and chives and gently toss to combine. If not serving immediately, cover and refrigerate. Serve at room temperature.

Take this recipe up a notch with red, white and blue new potatoes for Memorial Day and again on the Fourth of July!

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One Year Ago – Israeli Couscous Salad with Grilled Vegetables
Two Years Ago – Chocolate Chip Cupcakes
Three Years Ago – Feta Walnut Spread
Four Years Ago – Bruschetta with Grilled Vegetables & Gorgonzola
Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you celebrate the long Memorial Day Weekend? Feel free to share. Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

Here Comes Peter Cottontail & Moroccan Spiced Grilled Lamb with Roasted Eggplant Salsa

As a little girl, I always looked forward to Easter. Even if Easter was early and there was snow on the ground, the holiday was the perfect excuse for a spring shopping spree. All women love party dresses and little girls, at least my sister and I, were no exception. For several years, my Dad’s cousin Virginia ensured that we were the best dressed little girls in New England, if not the world. Or rather it was Ginny’s friend Frances, a buyer at G. Fox & Company, who scoured the samples and latest arrivals in the children’s department.

Like most young couples, my parents were more or less living from paycheck to paycheck, juggling a mortgage, car payments and all that goes with raising a family. They welcomed the help and, time and time again, Frances delivered. Years later, Mom admitted that she and my Dad were a bit rag-tagged but her girls were always dressed to the nines. Whenever she told the story, her smile beamed with pride.

We debuted our fancy spring dresses and bonnets at the Maugus Club’s children’s party. A few miles from our house, the Maugus Club was not a swanky country club. A big brick building, it had bowling lanes on the ground floor and a big room upstairs. We bowled there on many a rainy Wednesday afternoon. Once a week for an interminable hour, Mrs. Ferguson took over the big room. She taught the waltz, foxtrot and cha cha to the town’s fifth and sixth graders. I don’t know her success rate but I failed miserably. Although it was a great excuse to wear a party dress, I was a terrible dancer.

But before I ever stumbled around the dance floor, my sister and I donned our new spring finery and spent Easter Saturday in the Maugus Club’s great room. Bedlam reigned throughout the afternoon. Hordes of kids enjoyed games, music, sweet treats and a visit from the Easter Bunny.

Yes, the Easter bunny. Every year some poor dad was cajoled into dressing up in an Easter Bunny costume. The costume’s oversized rabbit head had enough blind spots to leave the wearer virtually helpless. The fake fur suit was warm enough to keep him toasty on even the coldest winter day. Towards the end of the afternoon, the hapless volunteer hopped into the party to a rousing chorus of Here Comes Peter Cottontail. After circling the room and patting a few heads, Peter passed out chocolate eggs and then hopped out again.

Mr. Cottontail’s departure signaled the end of the party. Kids high on good cheer and bright yellow Peeps were left in his wake. Cars began to fill the parking lot. Coats were retrieved, stray kids were tracked down and a few tears were inevitably shed. Slowly, the herd of children was corralled out the door and carted home to recover from the sugar rush.

Not to be outdone, more often than not our parents would soon head out for their own celebration. We never heard all the facts, in truth we’ve never heard any facts, but I’m pretty sure that a good time was had by all. One particular year stands out.

The details have always been a bit sketchy; we were only told that Dad lost a bet. As the looser, he was obliged to walk all the dogs in neighborhood dressed in the Maugus Club rabbit costume. Late Easter Sunday afternoon he donned the heavy white suit. Barely able to see, he paraded down Jackson Road in harey splendor, tripping over a tangle of dogs and leashes. Most of the neighborhood kids joined in the fun, waving carrots, shouting and laughing.

I was all of five or six and thrilled that MY dad was dressed up as the Easter Bunny. The day was glorious, warm and sunny more like summer than spring. Dad almost melted in the heavy suit but as far as I was concerned it was the best Easter ever!

Have a wonderful day with family and friends and maybe even a giant rabbit, Happy Easter and bon appétit!

Moroccan Spiced Grilled Lamb with Roasted Eggplant Salsa
Lamb is my favorite Easter dinner. A warm weekend is in the forecast, so pull out the grill for grilled lamb with a bit of spice. Happy Easter and enjoy!
Serves 6-8

1/4 cup olive oil
Zest and juice of 1 lemon
Zest and juice of 1 orange
6 cloves garlic, minced
1/2 small red onion, minced
1-2 tablespoons Harissa
1 teaspoon dried oregano
1 teaspoon dried thyme
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves
Kosher salt and freshly ground pepper
3 pounds well-trimmed boneless leg of lamb

Put the olive oil, citrus zests and juices, garlic, onion, Harissa, herbs and spices in a bowl, season with salt and pepper and whisk to combine.

Add the lamb to the citrus and spice mix, turn the meat to coat evenly with the marinade. Cover and, turning a few times, marinate the lamb overnight in the refrigerator.

Prepare a charcoal or gas grill. Fire should be medium hot.

Remove the lamb from the marinade. Grill the lamb, turning 2-3 times until a thermometer inserted in the thickest piece of meat registers at 130 degrees, 20 to 25 minutes. Transfer to a cutting board and let stand for 15 minutes, loosely covered in foil. Slice the lamb and serve with Roasted Eggplant Salsa.

Roasted Eggplant Salsa
Serve 8

1 1/2 teaspoon paprika
1 1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon cinnamon
Kosher salt and freshly ground pepper
3 medium eggplants (about 3 pounds total), cut into 1-inch cubes
1 red bell pepper, roughly chopped
1 yellow bell pepper, roughly chopped
1 red onion, roughly chopped
Extra virgin olive oil
4 garlic cloves, minced
Juice of 1 lemon
1/3 cup raisins
1/3 cup pine nuts
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint

Preheat the oven to 450 degrees.

Combine the spices in a small bowl.

Put the vegetables in a large bowl, sprinkle with the spice mix, season with salt and pepper and toss to combine.

Spread the vegetables on baking sheets in a single layer, drizzle the vegetables with enough olive oil to lightly coat and toss to combine.

Roast the vegetables until tender, about 20 minutes. Remove from the oven, add the garlic and toss to combine. Let sit for a few minutes.

Transfer the vegetables to a bowl, add the lemon juice, raisins and pine nuts and toss to combine. Cool to room temperature, check for seasoning and add the chopped herbs. Serve immediately or cover and refrigerate. Remove from the refrigerator about 1 hour before serving to bring to room temperature.

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One Year Ago – Linguine with Shrimp, Artichokes Sun-Dried Tomatoes and Olives
Two Years Ago – Roast Chicken
Three Years Ago – Roasted Asparagus with Walnuts
Four Years Ago – Roasted Eggplant with Peperonata
Or Click Here! for a complete list of and links to all the recipes on this blog!

What your favorite Easter memory? Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

Weekend Special – Saint Paddy’s Day Celebration

Saint Paddy’s Day is Sunday! Will you be bringing friends and family together for an evening of good food and stories? Drag out that old green sweater, chill the Guinness (but not too cold) and practice your toasts. It’s time to celebrate!

If you are like me and don’t know a lot (i.e. close to nothing) about Irish cooking, you’ll need to wing it. Here are a few suggestions:

Think green to start! Although it has nothing to do with Ireland or Saint Patrick, Artichoke Leaves with Shrimp but they’ll add a touch of green to your party so give them a try. Artichokes are in the market and they make a delicious spring appetizer. To complete the scene, set out small bowls of bring green Castelvetrano olives and pistachios and relax.

The Main Event: It’s personal I know but, boiled and dinner just doesn’t make it with me. On the other hand, I love lamb and it’s a popular dish on the Emerald Isle. My Guinness Braised Lamb Shanks are a great choice for a Saint Patrick’s Day dinner. Serve them with a slice of warm Soda Bread and Roasted Carrots and Pearl Onions.

Something Sweet: Top off your feast with something homey. Try my Blueberry Crisp or Apple Bread Pudding.

          May you be forty years in heaven before the devil knows you’re dead.

Sláinte and bon appétit!

How will you celebrate St. Paddy’s Day? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2013

Celebrate Saint Patrick’s Day with Stories & Traditional Irish Soda Bread

Saint Patrick may be the patron saint of Ireland but his day, March 17th, is celebrated far and wide. It is a day for parades, fiddling and dancing, green beer and feasting. Will you hop a plane to Dublin and take part in their Saint Patrick’s festival? Maybe you’ll head to New York for the world’s oldest and largest Saint Paddy’s Day parade. Once there, you can join the hundreds of thousands of marchers, fifers and drummers or the millions of spectators lining the route. Maybe you’ll stay closer to home and spend the evening in your favorite pub.

Intercontinental airfare not in your budget? Crowds not your thing? Not into green beer? Forget these typical Saint Paddy’s Day festivities. How about letting one of Ireland’s great traditions help you take your celebration in a different direction? Let the ancient art of Irish storytellers inspire you. Invite your friends around for a cozy evening. While you enjoy a wonderful meal together, invite everyone to share a special story or two. Yes, stories. Before radio, television and the internet, long, cold winter evenings were often filled with legends and tall tales. Everyone has at least one story to tell.

Now, some of your friends may be intimidated by the idea. You yourself might be wondering if it’s a good idea. What to tell? How to start? Okay, take a deep breath. Now remember you probably tell stories all the time. (No, I don’t mean the tall tale you told your boss about having the flu last week. Instead of bed, you spent the day enjoying fresh powder on the ski slopes!)

Let your mind wander. Before you know it, a special memory will take hold and a story will unfold. It could be your first kiss, favorite summer vacation or learning to ski. Don’t worry, it will come. Need some focus? It might help you and your guests to know that most Irish tales fall into a few categories. So consider the following when you ponder the possibilities:

Tales of adventures and voyages. Don’t worry; your escapades do not have to be epic to be interesting. As long as they are told from the heart, your adventures will easily charm your audience. Think back to your first day of school or summer camp. Or that special day you spent with a favorite uncle or grandchild hiking up Mount Kearsarge or sailing on Lake Sunapee.

Stories of romance, courtship and tragedy. What about that first kiss? Perhaps you were the instigator and planted a big smooch on an unsuspecting classmate during recess. And your high school crush; did you woo her and win her or tragically lose her to a handsome senior? You remember him; he was not very bright but drove a Mustang convertible, played lacrosse and didn’t have pimples.

Sagas of battles and heroics. So you aren’t a knight. You have no armor. How about food fights in the school cafeteria or week long battles of Capture the Flag. These skirmishes may lack the epic grandeur of a medieval legend but they will remind your listeners of good times gone by.

Magical visions of leprechauns, fairies and ghosts. You may be hard-pressed to find a leprechaun in your garden but maybe you have an eerie story to share. Perhaps you experienced a strange evening around the Ouija board back in the fourth grade or honeymooned in a haunted castle in county Clare.

A final word when preparing your tales. Remember that your goal is to entertain. Concentrate on the stories that make you smile, even laugh. Unless you can tell the saga of your divorce with razor sharp wit and wry humor, leave it for another day. Think festive feast; not group therapy. Have a wonderful evening, filled with tall tales and good fun.

Bon appétit!

Traditional Irish Soda Bread
Traditional Irish Soda Bread is not made with butter, currents, eggs and seeds. These fancy extras are Irish-American inventions. Enjoy the simplicity of this country bread!
Makes 1 large

3 1/2 cups all-purpose flour plus more for dusting
1 teaspoon baking soda
1 teaspoon salt
About 1 1/2 cups buttermilk

Preheat the oven to 425 degrees. Place a piece of parchment paper on a baking sheet.

Put the flour, baking soda and salt in large bowl and whisk to combine.

Stir in enough buttermilk to form moist clumps. Gather the dough into a ball and turn it out onto a lightly floured surface. Knead the dough until it just holds together, about 1 minute.

Shape the dough into a round about 6 inches in diameter and 2 inches high. Put the loaf onto the prepared baking sheet. Cut a 1-inch deep X across the top of the dough, extending almost to edge.

Bake the bread at 425 degrees until it is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer the bread to a rack to cool and serve warm or at room temperature.

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One Year Ago – Guinness Lamb Shanks
Two Years Ago – Strip Steak with Gorgonzola Sauce
Three Years Ago – White Bean Dip
Four Years Ago – Warm Chocolate Pudding
Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you celebrate Saint Patrick’s Day? Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

Weekend Special – A Star Studded Oscar Party

Sunday is Oscar night. Why not invite everyone over for a glamorous Oscar party? Hopefully, the latest nor’easter which is headed to New England over the weekend won’t disrupt the fun.

When it comes to the menu, use the best picture nominees for inspiration and enjoy an international feast of small bites and finger food. Set up a beautiful buffet tables and let everyone, relax, mix and mingle.

For Amour and Les Misérables, enjoy a taste of Paris with pâté. Both Salmon Mousse & Chicken Liver Pâté with Crostini will make a great addition to the party.

For Argo and Zero Dark Forty, try my favorite Middle East-inspired dips, Baba Ganoush and Roasted Red Pepper Dip with fresh vegetables and pita. If you want something heartier, enjoy mugs of Harira (a Middle Eastern Soup with Chicken, Chick-Peas and Lentils). Don’t forget the Roasted Almonds for nibbling.

For Life of Pi, travel to India with Curried Eggplant Soup Shots. Soup shots are a great addition to party of small bites and this one is delicious. Add a dish of Curried Green Bean Pickles to nibble.

For Beasts of the Southern Wild, enjoy a bit of Louisiana cuisine with Raw Oysters and Creole Shrimp.

For Silver Linings Playbook, try Philly-inspired football food or maybe a distant (very distant) cousin of the Philly Cheese Steak. How about Crostini with Beef Tenderloin, Stilton & Caramelized Onions & Mushrooms?

For Django Unchained, let the deep south inspired you with Barbecue Chicken. Keeping with the finger food theme, stick with chicken wings. They’ll be a bit messy but finger-licking good!

Lincoln is a bit of a tough one. Our 16th president was not particularly interested in food. However, he did have a fondness for cornbread so bake up a batch of your favorite cornbread.

To end the evening on a sweet note …

Mini Cups of Chocolate Mousse, Honeyed Apricots with Creamy Yogurt and Bananas Foster. For munching, add my Triple Threat Brownies and Root ‘n’ Tooty Good ‘n’ Fruity Oatmeal Cookies. Don’t forget to add a platter of beautiful fresh fruit.

Enjoy the party! Bon appétit!

What are your plans for Oscar Night? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2013

Valentine’s Special – A Romantic Dinner

Happy Valentine’s Day!

Will you be making reservations or cooking a romantic dinner for two tonight. What could be better than cooking and sharing a leisurely dinner with your sweetie?

Roll up your sleeves, tie on matching aprons and open a great bottle of wine or champagne. Spend the evening cooking and nibbling at your kitchen party for two. To start, try my Goat Cheese Crostini with Sundried Tomatoes and Olives or set out some veggies and pita chips and nibble Tapenade.

Next enjoy a lovely salad. Sweet and salty, my Crunchy Salad with Apples & Grapes is a great choice for your romantic dinner.

For the main course, what country and food just purrs l’amour? Enjoy a beautiful French dinner with Magret de Canard Provençal (Duck Breast Provençal). Serve the duck with Israeli Couscous and Roasted Asparagus.

Nothing says Be My Valentine like chocolate. And nothing could be more special and romantic that a rich and luxurious mousse. Try my White Chocolate Mousse with Raspberries for a sweet finish to your romantic dinner.

Have a wonderful evening and bon appétit!

What are your plans for Valentine’s Day? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click Here for more Valentine’s Tips, Here for more seasonal menus or Here for a complete list of and links to all the recipes on this blog!

I invite you to take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

Year of the Snake & Lettuce Cups with Shrimp & Noodles

I send you all best wishes for an auspicious New Year of the Snake. Yes, in case you missed the memo, the Chinese New Year celebrations begin this coming Sunday. The Chinese or Lunar New Year starts with the first new moon of the ancient Chinese calendar and the celebrations continue until the moon is full. The holiday does more than mark the arrival of the new lunar year; it celebrates luck, happiness and prosperity. This year’s lunar celebration is a welcome relief. With all the cold and dreary weather we have been having, any excuse to celebrate is a good one.

According to Chinese custom, the New Year calls for a new look and a clean sweep. Tradition demands that we welcome the New Year with new clothes. If you are a shopaholic, feel free to shop ‘till you drop. In the days leading up to the new moon, Chinese families are also busy with mops and brooms. House and hearth are given a good going-over to sweep away any bad luck and clear the way for a bright future. Windows and doors are thrown open to welcome the New Year and the luck it brings. It’s pretty chilly in New Hampshire in February so I think I’ll keep my windows closed.

With clean houses and a great new look, the Chinese celebrate for fifteen fun-packed days. There are dinners with family and friends, special services to honor ancestors, gifts, parades and fireworks. Through western eyes it may look a bit like Thanksgiving, Memorial Day, Christmas, Mardi Gras and the 4th of July all rolled into one.

Many of today’s Lunar New Year traditions developed in ancient China. According to legend, a Nian comes out of the mountains during the winter to hunt for humans. Fortunately, the ancients discovered that this man-eating beast is sensitive to loud noises and the color red. To keep the Nian at bay, the celebrations are packed with noisy fireworks, drums and cymbals and red is everyone’s go-to color.

Unlike western New Year celebrations, gifts are a big part of the festivitiesand children traditionally receive red packets of money. Amounts are carefully chosen since certain numbers reflect good luck and honor. Even numbers are generally considered lucky, but beginners beware. Eight is very lucky but four is associated with death and funerals.

But the most important gift of the Lunar New Year is time spent with family and friends. Special holiday dinners with dishes symbolizing wealth, happiness and good fortune are shared. Whether you decide to throw a big party or meet a few friends at your favorite Chinese restaurant, put on your finest red sweater and gather around the table for a festive meal. Have a wonderful celebration and,

Bon appétit!

Lettuce Cups with Shrimp & Noodles
A great choice for a New Year celebration! Lettuce symbolizes prosperity, shrimp signifies happiness and good fortune, noodles represent long life and water chestnuts denote unity. Happy New Year!
Serves 8

About 2 1/2 pounds shrimp
Sea salt and freshly ground pepper to taste
1/4 cup Chinese rice wine or dry sherry
1 tablespoon hoisin sauce
1 teaspoon honey
1 tablespoon soy sauce
Peanut oil
3 cloves garlic, minced
2 teaspoons minced peeled ginger
2 teaspoons minced jalapeno pepper
Juice of 1 lime
4 scallions, thinly sliced
1/2 cup diced water chestnuts
Romaine leaves

Prepare the noodles (recipe follows) and set aside.

Season the shrimp with salt and pepper.

Put the rice wine in a bowl, whisk in the hoisin sauce, honey and soy sauce. Whisk until smooth and well combined.

Heat a little oil in a wok or large skillet over medium-high heat. Add the garlic, ginger and jalapeno, and stir-fry for 15-30 seconds. Add the shrimp and stir-fry about 2 minutes. Add the hoisin mixture and toss to combine and cook 1-2 minutes more or until the shrimp are pink and cooked through. Remove from the heat, drizzle with lime juice, sprinkle with water chestnuts and scallions and toss.

Set out platters of romaine leaves, shrimp and noodles and let everyone assemble their own lettuce cups. To assemble: place a small mound of noodles on a romaine leaf and top with shrimp and water chestnuts. Roll up the lettuce leaf and enjoy.

Chinese Noodles
About 4 ounces vermicelli rice noodles
1 tablespoon canola oil
3 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
Sea salt and freshly ground pepper to taste

Put the vermicelli in a bowl, cover with hot water and soak for 10 minutes. Drain, rinse under cold water and drain well.

While the noodles soak, put the oil, vinegar, soy, fish and hoisin sauces and sesame oil in a bowl, season with salt and pepper to taste and whisk to combine. Add the drained noodles and toss to combine.

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One Year Ago – Caribbean Black Beans
One Year Ago – Mac & Cheese with Cauliflower & Bacon
Two Years Ago – Chocolate Mousse
Three Years Ago – Shrimp & Feta
Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you celebrate the Lunar New Year? Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

Weekend Special – Super Bowl Sunday

And just like that it’s Super Bowl Sunday. Except for a few lone, hopelessly football-impaired people, everyone but everyone will be watching the game. Even those who don’t’ really care about football will watch the game. If only for the commercials or the halftime show.

Fan or not, it wouldn’t be a Super Bowl without a happy crowd crammed around a wide screen with a few beers and some fabulous food. (Super Bowl Sunday is second only to Thanksgiving for great food traditions.)

So what’s on your Super Bowl menu? Looking for a little inspiration? Here are a few ideas:

Start with finger food! Always a crowd pleaser, try my Grilled Corn, Black Bean & Avocado Salsa with a few chips. Or step it up a notch with my delicious Flatbread with Mushrooms, Caramelized Onions & Spinach. And don’t forget the chicken wings … I’ve got two great recipes … try one or both … Spicy Tequila Wings and Hoisin Wings.

By half time, maybe before, you’ll be ready for the main event. How about chili or chili or maybe more chili? I’ve got two great chicken chilis. Give my My Favorite Chicken & Black Bean Chili or My Other Favorite Chicken & Black Bean Chili. Had enough chicken? Try my Red Bean Chili with Pork & Butternut Squash.

Serve the chili up with crispy Jicama Slaw, Crunchy Slaw with Cilantro & Peanuts or a delicious Salad with Apples & Grapes.

Eventually, you’ll be ready for something sweet! Finger food is always a good idea. How about a brownie? Try my Cappuccino Brownies or Peanut Brownies (or both) for a tasty finish to a great game.

Enjoy the game and bon appétit!

What will you be serving on Super Bowl Sunday? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2013

Football Impaired & Spicy Tequila Chicken Wings

The Super Bowl is just around the corner. By all rights and a few wrongs, this should be the week when I write about football, more football and football party food. The trouble is I belong to an increasingly small minority. I am football impaired. I can blame it on my mother. Parents are as good a source of blame as any.

Anyway, I don’t ever remember watching football as a kid. On weekend afternoons and Monday nights all of our neighbors were probably enjoying game while we raked leaves, skied or maybe did homework. If our television was on, it was probably tuned to Archie Bunker or a movie. Which seems funny because we did watch baseball and hockey, lots of hockey. I think the tables may have turned once my sister and I went off to college. As far as I can figure, my dad and brother took over the remote once we left and have not missed a Patriots’ game since.

Now it’s not like I’ve never seen a football game. I was a regular at my high school and college games. Not to watch the game, mind you. I didn’t then and still don’t know the first thing about America’s favorite sport. Okay, maybe I know that the Patriots have a handsome quarterback. Anyway, as a teenager I went to games to hang out with my friends. It’s what you did on Saturday afternoons. At least that’s what we did when the Red Raiders played at home. (Go red, go black, go team, fight back.)

Once I moved to Switzerland, any hope of my becoming a football fan evaporated. It’s hard to get excited about a sport which is only played on the other side of the ocean. Even dating a diehard football fan didn’t make a dent in my impairment. Trying to be helpful, he once gave me a detailed explanation of the game. As he talked, I smiled, mumbled a few positive uh ahs and thought about skiing or hiking or who knows what.

Countless fans have told me again and again that football is filled with strategy, cunning and finesse. However, as far as I can tell, it is a bunch, make that two bunches, of very large men pushing, shoving and running into one another. On purpose. Even I know they do it on purpose because they wear helmets and all sorts of pads.

But worse than the pile ups, hitting and head butting, a football game takes FOREVER. Technically a game is made up of four fifteen-minute periods. But with time outs, huddles, breaks between periods for commercials and commentary, half time and more commercials and commentary plus stopping the clock to pick injured players up off the field, one hour stretches out to three or more. Heck, marathons are won in a little over two hours and they cover twenty-six miles! Okay, I admit it. Watching someone run twenty-six miles is a bit like watching paint dry but at least they don’t stop for nothing.

So I guess I was too hasty in my definition. Football is two bunches of very large men, pushing, shoving and running into each other and then standing around and waiting to do it again.

Now as I understand it, at least sixty-five percent, maybe as high as seventy-five percent, of all Americans will watch the Super Bowl on Sunday. If like me, you’re part of the football-impaired minority, well, you’re welcome to come over to my house.

Bon appétit!

Spicy Tequila Chicken Wings

Bowl Party or Anti Super Bowl Party – you can’t do it without a platter of wings. The marinade is also great on chicken breasts or thighs. Enjoy!
Serves 6

About 4 pounds chicken wings
Spicy Tequila Marinade (recipe follows)

Using a large, sharp knife or cleaver, remove the wing tips and separate the chicken wings into 2 pieces at the joint

Put the chicken and the marinade in a re-sealable plastic bag and marinade in the refrigerator for at least 4 hours, preferably overnight.

Preheat the oven to 400 degrees.

Arrange the chicken on sheet pans, drizzle with any extra marinade and, turning once, bake at 400 degrees for 40-45 minutes or until the chicken is cooked through and golden. Alternatively, throw the chicken on a hot grill and cook for about 5 minutes per side.

Spicy Tequila Marinade
4 cloves garlic, chopped
1/2 shallot, chopped
1 tablespoon or to taste minced jalapeno
1-2 tablespoons honey
1/2 teaspoon or to taste dried chipotle flakes
1 teaspoon cumin
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper
1 cup freshly squeezed orange juice
1/2 cup freshly squeezed lime juice
1/2 cup tequila

Put the garlic, shallot, jalapeno, honey, cayenne, cumin, thyme and oregano in a blender and season with salt and pepper. With the motor running, slowly add the orange and lime juices and tequila and process until smooth and well combined.

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One Year Ago – Caribbean Black Beans
Two Years Ago – Fettuccine with Escarole, Radicchio & Mushrooms
Three Years Ago – Cassoulet
Four Years Ago – Caribbean Fish Stew

Or Click Here! for a complete list of and links to all the recipes on this blog!

Will you be watching the Super Bowl this coming Sunday? Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

Holiday Special – A Festive Potluck for New Year’s Eve

How will you see in the New Year? Rocking out in Time Square? Dressed to the nines and dining on a five-course dinner in an elegant restaurant? Or comfy and cozy at a neighborhood potluck? And if it’s a potluck … do you still need help deciding what to bring?

Here are a few ideas!

Bringing an Appetizer? How about crostini with a great spread (maybe two)? Try my Smoked Salmon Mousse, Chicken Liver Pâté, Feta & Walnuts or White Bean Hummus - your friends will thank you!

If you’ve signed up for salad duty then a Crunchy Salad with Apples & Grapes or my Fennel & Feta Salad.could be just the thing! For a heartier salad, Wheat Berry Salad or Israeli Couscous Salad with Grilled Vegetables are both good choices. Or keep it simple with a Caesar Salad with Parmesan Croutons.

Maybe you’ve been asked to bring a great side dish. It may depend on what your host is preparing for the main dish but who doesn’t like Mac & Cheese. Take it up a notch with my Mac & Cheese with Cauliflower & Bacon. My Decadent Cheesy Potatoes are always a hit. If you are pressed for time, Roasted Carrots with Pearl Onions are quick and easy to prep and will roast to delicious perfection while you shower and change. A bit more elegant (and time consuming), my Ratatouille Stacks are sure to impress. When it comes to delicious, you can’t beat a big pot of Caribbean Black Beans.

For dessert, finger food is always a good idea for a crowd. Everyone loves brownies, especially my Triple Threat and Peanut Butter Brownies. For a bit of fun, try my Sweet Dream Bars. And if you aren’t tired of Christmas cookies, then my Macadamia Nut Shortbread are delicious and everyone but everyone loves my Chocolate Almond Brittle.

Happy, Happy New Year and Bon Appétit!

For a complete list of and links to all the recipes on this blog Click Here!!

What are you cooking for New Year’s Eve? I’d love to hear from you. Let’s get a conversation going.

Want more? Click here for more seasonal menus! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012/em>