AN EVENING GAME IN THE RAIN 10/24/09

We headed back “home” to Lexington, Kentucky to watch our son play for UK in a chilly October 24th game vs Louisianna Monroe at 7PM.

We won the game, and we absolutely froze, but we ate delicious food before and after.

(SARAH’S) MEDITERRANEAN DIP 

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I got this recipe from my sister-in-law, who is a wonderful cook.  She prepared it on a family beach trip to Seaside, FL eons ago.  It’s absolutely divine!

8 oz softened cream cheese
1/3 cup chopped sun-dried tomatoes, drained
1 small can black olives, chopped and drained (I used 1/3 cup chopped kalamata olives here)
1 TBSP onion, finely chopped
1 garlic clove, minced
1 TBSP dried basil
1 tsp black pepper
a few drops of Tabasco
1 TBSP sour cream

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Mix all ingredients together. You can also blend the ingredients together by throwing everything in a food processor and pulsing a few times.

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Chill for at least a couple of hours in order for the flavors to blend.  Serve with your favorite crackers.

LEMON OREGANO DRUMSTICKS
(Adapted from Southern Living) 

Photo Credit: Cate Bogue

These drumsticks are so yummy – very flavorful and lemony.  I doubled the recipe for our tailgate crowd.

2 TBSP fresh lemon juice
2 TBSP coarsely chopped fresh oregano
2 garlic cloves, pressed
1 TBSP extra-virgin olive oil
1 1/2 tsp coarse kosher salt
1 tsp finely grated lemon peel
8 chicken drumsticks

Photo Credit: Cate Bogue

Whisk first 6 ingredients in small bowl.

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Season to taste with freshly ground black pepper. Pour marinade into 1-gallon resealable plastic bag or large container; add chicken and seal. Turn bag to coat chicken.

Photo Credit: Cate Bogue

SKEWERED GRILLED SHRIMP

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I’ve been fixing shrimp this way for years – not sure where this recipe came from, but it’s easy and is my “go-to” for a quick, easy shrimp dinner.

2 TBSP  kosher salt
2 TBSP  sugar
2 to 2 1/2 pounds peeled, deveined shrimp (12 to 15 per lb.), rinsed and drained
1/4 cup olive oil
1/4 cup chopped parsley
1 TBSP grated lemon peel or 2 TBSP Nellie and Joes lemon juice
2 or 3 cloves garlic, peeled and minced
1/2 tsp pepper
Lemon wedges

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In a bowl, mix salt and sugar.

Add shrimp and stir gently to coat.

Cover and chill 45 minutes to 4 hours. Rinse shrimp well and drain; also rinse and dry bowl.

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Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper.

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Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.

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Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill; close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. Serve with lemon wedges and cocktail sauce.

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CHOCOLATE CHIP BLONDIES

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These scrumptious little bars are almost cake-like in texture, not quite as rich/buttery as other blondes I make.  But they are oh so good!

8 TBSP unsalted butter, melted, plus more for pan
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 egg
1 tsp vanilla
1 cup flour
1 tsp salt
1 cup semisweet chocolate morsels
1 cup chopped walnuts

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Preheat oven to 350 degrees F. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper (or tin foil), leaving a 2-inch overhang on two sides. Butter paper.

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In a large bowl, mix butter and sugars until smooth.

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Whisk in egg and vanilla.

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Add flour and salt; mix just until moistened (do not overmix).

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Fold in 1/2 cup each chocolate chips and walnuts. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts.

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Bake until top is golden brown and a toothpick inserted into the center comes out clean, 30-40 minutes.

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Set pan on a wire rack, and let cool completely. Using parchment overhang, lift blondies from pan, and transfer to a cutting board; cut into 16 squares. And no fair counting the squares below – I can’t imagine why there are only 15… 😉

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Store blondies in an airtight container at room temperature, up to 2 days (or freeze).

TEXAS SHEET CAKE

This recipe is an old standard of mine – no idea where I got it, but I’ve been making it forever.  Always always a HUGE hit!

2 cups flour
2 cups sugar
1/2 cup butter
1/2 cup shortening
1 cup coffee, strong brewed
1/4 cup unsweetened cocoa
1/2 cup buttermilk
2 eggs
1 tsp baking soda
1 tsp vanilla extract

Frosting
1/2 cup butter
2 TBSP cocoa
1/4 cup milk
3-1/2 cups powdered sugar
1 tsp vanilla extract

Photo Credit: Cate Bogue

Preheat oven to 400 degrees F and lightly grease an 11 X 17 inch baking pan. In a large mixing bowl, combine 2 cups flour and 2 cups sugar.

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In a heavy saucepan, combine 1 stick butter, 1/2 cup shortening, 1 cup coffee and 1/4 cup cocoa.  Stir and heat to boiling.

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Pour boiling mixture over flour and sugar in the bowl and stir.

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Add the 1/2 cup buttermilk, 2 eggs, 1 tsp baking soda and 1 tsp vanilla.  Mix well with a spoon or mixer.

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Pour into a greased 11×17 or 9×13 pan.  Bake at 400 degrees F for 20 minutes or until it tests done.

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While the cake bakes, prepare the frosting.  In a saucepan, combine the 1 stick butter, 2 TBSP cocoa and 1/4 cup milk.

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Heat to boiling, stirring.  Mix in the 1 1/2 cups powdered sugar and 1 tsp vanilla until smooth.

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Pour warm frosting over the cake as soon as you take it out of the oven.  Cool and then cut into ~ 48 bars.  Freezes well.