Tuesday, January 29, 2013


Great snack for Sunday football! Plan ahead because Giardiniera needs to be made several days in advance and the Crispy-Spicy Dill Pizza Crackers need to be made 4-5 hours prior to serving.

Dill Scented Pork Meatballs with Lemon (Makes approximately 24 small meatballs)
by Carol Smith Ferguson
adapted from Bon App├ętit Outdoor Entertaining, Smoked Salmon Roulades 

1 glass of wine
1 cup pumpernickel breadcrumbs
1 bunch chopped green onions or scallions
3 Tablespoons chopped flat leaf Italian parsley
1 Tablespoon extra virgin olive oil
2 Tablespoons freshly squeezed lemon juice
1 teaspoon minced peeled fresh ginger
1/2 teaspoon unsweetened cocoa powder
1 pound freshly ground pork

Pour the wine into your favorite glass. Take a sip. Set aside for later. Combine all ingredients except for the pork and the lemon twists in a bowl. Mix very well. Add the pork and combine.  Form into tiny, marble sized meatballs. Broil or poach. Take another sip of wine. You've earned it!

Drink your wine. Remember, it's all about me.

by Linda Mire
adapted from Food Network, Jeff Mauro 

Note: Needs to be prepared 2-3 days in advance of serving.

1 cup carrots, cut into matchsticks
1 cup small cauliflower florets
1/2 cup red bell pepper, cut into matchsticks
1/2 cup yellow bell pepper, cut into matchsticks
1/2 cup white onion, cut into half-moons
1 stalk celery, cut into matchsticks
3 cloves of garlic, minced
2 Serrano peppers, sliced into small rings
1/4 cup sea salt
1/2 teaspoon black pepper
1 teaspoon Marx Foods Dill Pollen 
1/4 cup olive oil
1/4 cup canola oil
3/4 cup white vinegar

Place the carrots, cauliflower, red and yellow pepper, onion, celery, garlic, serrano peppers and sea salt in a plastic container (that has a tight lid).  Cover the vegetables completely with water. Place the lid on dish and store in the refrigerator for at least 10 hours.  

After 10 hours, place the vegetables in a strainer and rinse well. You want to give them a good drenching to remove excess salt. Drain well and place the vegetables in a bowl. In a separate bowl, whisk together the black pepper, dill pollen, olive oil, canola oil and white vinegar until well blended. Pour over the vegetables and toss to coat all your vegetables well. Place mixture in a clean, 32-ounce jar. Seal and return to the refrigerator for 10 more hours. Your vegetables will stay good refrigerated and sealed in your jar for 2-3 weeks.

This is also great on sandwiches, pizzas and in salads.

Dill Cream Sauce
by Linda Mire
adapted from Wolfgang Puck 

1 1/2 cup sour cream
1 teaspoon grated white onion
2 Tablespoons fresh lemon juice
1/4 teaspoon white pepper

In a small mixing bowl, combine all of the ingredients and mix well. Chill for at least 1 hour before serving.

Crispy Spicy-Dill Pizza Crackers 
by Linda Mire
makes approximately 25-30 crackers

Note:  Should be made 4-5 hours before serving.

1 can Pillsbury refrigerated artisan pizza crust with whole grain
2/3 cup olive oil

Preheat the oven to 400 degrees. Lightly flour your work surface. Unroll the pizza crust and place on the floured surface. Using a sharp knife, cut the dough vertically into 1 inch strips. Then cut horizontally to form 2-inch rectangles. Place the rectangles on a lightly greased pizza pan. Combine the olive oil, dill pollen and Slap Ya Mama in a small bowl and mix well. Lightly brush each rectangle with the olive oil mixture. Lightly sprinkle more dill and Slap Ya Mama on each rectangle. Bake at 400 degrees for 5-6 minutes. Check the crackers every 2 minutes to make sure they are not burning on the bottom. You want a light brown bottom. Remove from the oven and cool completely. Remove from the pan and wrap in aluminum foil until ready to serve. When you are ready to serve, preheat the oven back to 400 degrees. Place the crackers back on an ungreased pizza pan and warm for about 4 minutes. Again, check halfway through to make sure the bottoms are not burning. Baking them twice will ensure that you have nice crispy crackers.

Steve's Dill Bloody Mary Shooters
by Linda Mire

11 1/2 ounces tomato juice, canned
Juice from 1 large lemon
1 teaspoon celery salt
pinch of salt
pinch of pepper
8 - 12 drops original Tabasco Sauce (depends on how hot you like it)
1  jigger of vodka
dill pickle spear for garnish

Add all ingredients to a small pitcher and mix well. Pour into a shot glass and garnish with a dill pickle spear. 


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