Hen of the Woods on the Grill

Hen of the Woods wild mushrooms are a favorite of mine, and here in the midwest the foraging season is in full swing!  Tonight I took the tender large “leaves” and brushed with olive oil, fresh garden herbs (tarragon, rosemary, parsley), and salt and pepper.  I grilled for about 10 minutes and the result? An awesome steak-like side dish.  Oh so good!!!

Hen of the Woods - Grilled

Traditional Mojitos

Perfect on a hot summer evening, Mojitos are simply refreshing!  Make the simple syrup/mint mix ahead of time and refrigerate.  When the Mojito urge beckons, the drink can be assembled quickly!!  As well, by blending and then straining the mint, you will not have annoying, unsightly mint leaves stuck to your teeth.

For the syrup mix:

• 1 ½ cups simple syrup
• 7 or 8 sprigs fresh mint

 Blend well and then strain, refrigerating mint syrup mix.

 For the Mojito:

Working with 1 glass at a time, run a lime wedge around the edge of the glass to moisten it and give the drink an extra lime kick.

 Mix the following in each glass:

• 2 oz. Eldorado brand white rum
• 2 oz. club soda
• 1 lime – juiced
• 1 ½ oz. mint syrup mix
• Ice cubes as needed

 Garnish with a mint sprig and/or a lime wedge.  Enjoy!!!

Corn and Blueberry Salad

Need a quick and tasty salad ? Check out my Corn and Blueberry Salad recipe, perfect for any summer weekend!

•  4 ears of corn, quickly cooked (corn should never be cooked more than 3 minutes or so!), cooled and removed from the cob
•  1/2 pint of fresh blueberries,
• 1 sliced green onion
• 1-2 Tbs. Ponzu Sudachi Citrus Marinade
• 1 tbs. honey, hot pepper flakes to taste (I like mine with a nice kick)
•  dash of salt & pepper.

Mix gently and refrigerate until chilled……oh so good!!!

I love ramps, and am always looking for new ways to preserve and use.  This recipe was adapted from Viviane Bauquet Farre's wonderful garlic confit post: http://foodandstyle.wordpress.com/2010/04/20/garlic-confit/.  Thanks Viviane! Ramp Confit makes 3 to 3 1/2 cups (ramps with oil) 2  cups cleaned ramp bulbs 2 cups extra virgin olive oil Pull the protective sheath off of the ramp bulbs, trim the ends, and remove the beautiful leaves (which I made … Read More

via Foodieforager's Blog

Tabasco brand Soy Onions

• 2 large Vidalia onions
• 1/2 cup water
• 2 tablespoons olive oil
• 1 tablespoon dark brown sugar
• 1 tablespoon TABASCO® brand Soy Sauce
• 1 tablespoon balsamic vinegar
• 1 teaspoon Busha Brown’s Pukka Hot Sauce

Preheat oven to 400°F. Peel onions and cut each lengthwise in half, keeping root end intact. Combine remaining ingredients in a baking dish. Place onion halves cut-side down in mixture.

Cover dish with foil. Bake 30 minutes, basting occasionally. Remove foil and cook 10 minutes longer or until onions are tender. If too much liquid, drain off a bit and cook until onion are lightly carmelized.  Enjoy on burgers or alone on an antipasto platter.  Quite tasty!!!

Morels!

These are a favorite find of mine! Cooked in butter with ramps, Holly’s Sea Salt and pepper – there is nothing finer.

Morels

Shaved Asparagus Salad

Shaved Asparagus Salad

Shaved Asparagus Salad – Serves 2

1 bunch Asparagus

Parmigiano Reggiano cheese

Extra virgin olive oil

1 clove garlic, crushed

Freshly squeezed lemon juice

Sea Salt

Pepper

Wash and dry your asparagus and trim off the woody ends. With a very sharp vegetable peeler set over a bowl of ice water shave thin slices of asparagus. Once all of the asparagus have been shaved let them to sit in the ice water while you prepare your dressing.

In a small bowl combine olive oil, lemon juice, crushed garlic clove and a pinch of salt. Mix with a fork to emulsify and allow the garlic to infuse the oil for a minute or two before you toss everything together.

Remove the asparagus from the ice water bath and dry well. Toss the asparagus with the dressing and shave a bit of the Parmigiano Reggiano over the top. Salt and pepper to taste.  Enjoy!!!