Summer Gardening and Excitement Over July 4th Week

Despite losing a month this spring getting ready for Summer gardening.  Things are progressing.  We are hoping for lots of help over July 4th week with Tim's family staying with us for days and all are garden freaks.  The forecast calls for rain for almost a week so we had to make plans for an outdoor tent  to be installed during the week so that we have a large enough dry space outside to eat and socialize.

We replaced our old wooden trellises with cast iron trellises with birds and pomegranate finials.  Our big gardening projects this summer are expanding the berm in our front yard and restoring a couple large round beds in our garden.  Outdoor garden sheds have to be re-painted this year.  With so much rain this spring and a forecast for another week of rain - everything is doing well.  Our fern garden which Tim's parents helped install looks absolutely beautiful and I am sure they will bring us some new ferns for that space. Our herb garden has been taken over by varieties of oregano and mint and they have gotten a little invasive and we have had to clean them out.  Clematis, irises, peonies, daisy, hardy hibiscus, flox, liatris - all in bloom.

I was busy scouring vintage stores in the city for vintage pottery for the backyard and have lots of pots, pocket vases, and hanging pots and they are all filled with succulents, annuals and ornamental grasses.  With all the rain, the pond has never been so high.  The drain for the pond is constantly flowing and with another week of rain ahead of us will remain that way for awhile.   Looking forward to a week of Summer gardening with family and lots of amazing food!

Happy Birthday Mel!

An exhausting weekend - however we went to a lovely party Sunday night.  It's was our neighbor's birthday and we - along with 20 or so others celebrated Mel's birthday.  Marni as always did an amazing job preparing and coordinating the party - the food, the company and as always the view from their patio overlooking our street is incredible!  So beautiful and such a nice evening.

Baked Brown Sugar Chicken with Roasted Red Pepper Cream Sauce

Our last weekend to get ready for family visit on 29th for July 4th Week.  I mowed grass for 5 hours.  Yes, 5 hours.  Every part of my body hurt Saturday night.  Tim cleaned house while I mowed and he was in just as much pain.  However, we rewarded ourselves with one more test meal for July 4th dinner plans - this was it!  Such a great chicken dish - really incredible - we gave it 5 Tomatoes, if we had a rating scale?

Baked Brown Sugar Chicken with Roasted Red Pepper Cream Sauce

8 assorted drumsticks and thighs
2 tablespoons olive oil
2 teaspoons brown sugar
1 teaspoon onion powder
2 teaspoon chili powder
2 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon pepper
1/3 cup roasted red pepper, chopped
2 ounces goat cheese
2 tablespoons sour cream
1/4 teaspoon salt

1. Preheat the oven to 425 degrees.  Line a baking sheet with foil.
2. In a large bowl, combine the chicken, olive oil, brown sugar, onion powder, garlic powder, chili powder, paprika, salt and pepper.
3. Place the chicken onto prepared baking sheet and bake for 45 minutes using metal tongs to turn at halftime.
4. To make the dipping sauce, combine the roasted red pepper, goat cheese, sour cream and salt in the bowl of a food processor until emulsified.
5. Serve chicken immediately with dipping sauce.

Fresh Corn Fritters

Wanted to try these for a long time and so simple - super side dish for upcoming family dinners.

1.1 ounces all-purpose flour (about 1/4 cup)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 large egg, lightly beaten
2 cups fresh corn kernels ( about 4 small ears)
2 tablespoons butter
Cooking spray

1. Combine first 5 ingredients in a large bowl, stirring with a whisk.  Stir in corn.
2. Melt 1 tablespoon butter in a large nonstick skillet coated with cooking spray over medium - high heat.  Spoon 4 (1/4 cup) batter mounds onto pan.  Cook 3 minutes on each side or until lightly browned.  Remove fritters from pan; drain on paper towels.  Repeat procedure with 1 tablespoon butter and 3/4 cup batter.
Yield: 7 servings

Potato Salad with Mustard Vinaigrette

This is one of the best potato salad recipes we have ever had.  Light, simple and delicious!

1 1/2 pounds waxy potatoes, like red potatoes or fingerlings
Salt
1/2 cup minced fresh parsley leaves
1/4 cup chopped scallions
1/2 cup Mustard Vinaigrette ( see below), plus more to taste
Freshly ground black pepper

For the Vinaigrette:
1/2 cup extra virgin olive oil
2 tablespoons or more good wine vinegar
1 heaping teaspoon any good mustard
1 to 2 tablespoons honey

1. Peel the potatoes if you like (or wash and scrub them well), then cut them into bite sized pieces.  Put them in a pot with enough water to cover them and add a large pinch of salt.  Bring to a boil, then lower the heat so the water bubbles gently.  Cook the potatoes until tender but still firm and not  all mushy, 15 minutes or so, depending on the potato.   Drain, rinse in cold water for a minute, then drain again.
2. Toss the still - warm potatoes with the parsley and scallion.  Add the vinaigrette until the mixture is as dressed as you like.  Taste and adjust the seasoning, adding black pepper.  Serve as is or refrigerate for an hour or so to chill the salad.  ( At this point, you may refrigerate the salad, covered, for up to a day.)

Mustard Vinaigrette:
1. Combine all the vinaigrette ingredients in a blender and turn the machine on; a creamy emulsion will form within 30 seconds.  Taste and add vinegar a teaspoon or two at a time until the balance tastes right to you.
2. Taste, adjust the seasoning, and serve. (This is best made fresh but will keep, refrigerated, for a few days; bring it back to room temperature and whisk briefly before using.)

Sriracha Guacamole

Guacamole is a must for our Family July 4th events and this was a new recipe - it was one of the best Guacamole combos we have ever had - Yum !

2 avocados halved, seeded and peeled
1 mango, peeled and diced
3 tablespoons minced red onion
2 tablespoons chopped fresh cilantro leaves
1 teaspoon Sriracha, or more to taste
Juice of 1 lime
Kosher salt
Freshly ground black pepper
Chips - whatever your selection

1. In a small bowl, gently mash avocados using a potato masher.  Add mango, red onion, cilantro, Sriracha, lime juice, salt and pepper, to taste, and gently toss to combine.  Serve immediately with your favorite chips.

Mexican Hot Dogs with Chipotle Cream

After working all weekend trying to get the yard ready for our big Bovina Extravaganza in a couple weeks - we indulged in some experimental recipes for July 4th week when the family is all here.  I could eat hot dogs all day long, but I don't.  This was a special treat and we were looking for new hot dog toppings because the kids will have them for lunch.  Easy meal to make.  This topping was so good but a little spicy so be warned!

2 cups corn kernels
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
Pinch of salt
1 avocado, halved, seeded, peeled and diced
6 Hebrew National Hot Dogs
6 hot dog buns
1/4 cup Greek yogurt
1 teaspoon chipotle peppers in adobo sauce, or more to taste
1 pinch of sugar

1. In a large bowl, combine corn, red onion cilantro, lime juice, sugar and salt.  Stir in avocado; set aside.
2. In a small bowl, whisk together Greek yogurt and chipotle peppers; set aside.
3. Preheat grill to medium high heat.  Add hot dogs to the grill and cook until golden brown, about 3-4 minutes.
4. To assemble the hot dogs, add hot dogs into each hot dog bun, top with corn salsa and drizzle chipotle cream on each hot dog.  You can also toast your hot dog buns if you prefer in the broiler.
5. Serve immediately.

How I Spent My Saturday

Tim slaved in the garden all day and then slaved over the stove in the evening meanwhile I busted my back side in the yard all day.  Since the bear destroyed our grill a couple weekends ago and it's our second bear raid - we decided we needed a grill that we could store after we finished using it.  We bought the large Weber tabletop grill which then meant I needed to build a grill area to support it.  I spent the entire day building a 10 foot outdoor grill table and potting table that we could use as a buffet or prep area with the grill.  It took all day but I was quite happy with the results.  Sunday was spent cleaning out the basement for the kids to be able to play Playstation when they are here in a couple weeks and then hours of clean up.  Exhausted, a simple omelet for dinner and a great documentary on Diana Vreeland.  I can't believe I have to work in the morning I am so tired!

Coconut Chicken with Roasted Red Bell Pepper Sauce

Completely exhausting weekend.  I was sicker then a dog with a horrible cold and Tim was an excellent nurse.  
In addition to being a great nurse he keeps me fed well.

What a great chicken dish - so much flavor!

1 red bell pepper, roasted and chopped
1/2 teaspoon fresh lemon juice
1/4 teaspoon sugar
cayenne to taste
1 tablespoon olive oil
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/8 teaspoon ground ginger
1 tablespoon Dijon style mustard
1 whole skinless boneless large chicken breast ( about 10 ounces), halved
all-purpose flour seasoned with salt and black pepper for dredging the chicken
an egg wash made by beating 1 large egg with 1 teaspoon water
1 cup sweetened flaked coconut
2 tablespoons unsalted butter
2 tablespoons dry Sherry

In a blender puree the bell pepper with the lemon juice, the sugar, the cayenne, the oil, and salt and black pepper to taste until the sauce is smooth.  In a small bowl whisk together the garlic paste, the ginger, and the mustard and spread the mixture onto both sides of the chicken.  In separate bowls have ready the seasoned flour, the egg wash, and the coconut.  Dredge the chicken in the flour, shaking off the excess, dip it in the egg wash, letting the excess drip off, and coat it thoroughly with the coconut, pressing the coconut to make it adhere.  In a large ovenproof skillet heat the butter over moderately high heat until the foam subsides and in it saute the chicken for 2 minutes on each side, or until the coconut is golden.  Add the Sherry, transfer the skillet to a preheated 375 degrees. oven and bake the chicken for 10 to 12 minutes, or until it is just cooked through.  Divide the sauce between 2 large plates and arrange the chicken on it.

To roast peppers;
Using a long handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened.  (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.)  Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle.  Keeping  the peppers whole peel them starting at the blossom end, cut off the tops , and discard the seeds and ribs.  (Wear rubber gloves when handling chilies,.)

Weekend Frenzy

Insanely busy weekend.  We started the weekend with Tim's parent's annual Garden Conservancy Tour and Fern Sale - we call it the FERN FRENZY!   Tim's parents and assistants work incredibly hard to prepare for the sale and get the house and garden looking it's best.  The gardens looked gorgeous. Although hot, it was a perfect day for the sale and there was tons of traffic.  We love to help out and it gives us a chance to always learn more about ferns.  There was a lot on sale.  Tim's mother's signs were especially cute with the descriptives.

We worked the early part of the day and then drove upstate.  Unfortunately, a bear had destroyed our outdoor grill.  We are very fortunate that something didn't happen since the gas tanks were still attached.  We unloaded plants and lumber from the truck and spent hours mowing grass and planting new herbs, annuals and plants from Tim's parents.  Lots of new plants blooming.  We are very proud of our new Irises that we planted last year - Beverly Sills Irises.  They are a beautiful pale peach color.   So much to do in the yard.  We started out countdown to our second annual July 4th family extravaganza.  Can't wait!