Beer-battered Avocado Tacos

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Right now, avocados are a good deal with some markets selling them for 89 cents! I deep-fried several wedges in a beer batter and had delicious tacos for days. I added a lemon red cabbage slaw, bacon, pickled jalapeno, red onion and a romoulade sauce. Photo: Becca Henry

BEER-BATTERED AVOCADOS  |  REMOULADE SAUCE  |  RED CABBAGE SLAW

North Carolina Pulled Pork Tacos

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I love the tangy pucker of a great North Carolina pulled pork. It really is a marriage made in hog heaven, with sweet pork and yellow mustard sauce. I tried something new, thanks to my brother Lee. To cook the pork, simply massage in a rub (the night before or minutes before), set your oven to 250 degrees, place fatty side up in a roasting pan on a pile of sliced onions and bake for about 6 hours. Even better, put it in overnight. Once the pork shreds easily, make the sauce according to the recipe link below and perfection. I find slow roasting much tastier and easier than stuffing it all into a crock pot and boiling the pork. You’d better, too. Photo: Becca Henry

NORTH CAROLINA PULLED PORK

Spicy Shrimp ‘n Grits

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I knew I would have left over polenta so I purchased some shrimp. And, I am really glad I did. I marinated the shrimp in Frank’s RedHot for 15 minutes, then a quick saute in a cast iron skillet and lastly nestled them in a pond of herb cheese polenta (I used thyme and asiago). Delightful. Photo: Becca Henry

CREAMY POLENTA | FRANK’S REDHOT

Scotch Bars

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During my formative years in Central New York, the “Lunch Ladies” had one treat that would create a full-on frenzy. “There’s scotch bars for lunch!” would spread through school like wildfire. Imagine a bar cookie so dense with peanut butter and chocolate chips that you needed two cartons of milk. If you have a peanut butter fanatic in your life, make this and they will worship you, albeit with peanut butter breath. Photo: Danie Woodward.

SCOTCH BARS (non-greased 9×13 dish, oven at 350)

Beat together with a mixer, until uniform:
1 1/2 sticks (3/4 cup) room temp butter
1 1/4 cup creamy peanut butter (don’t use natural here, good old store brand holds together)
1 1/2 cup brown sugar
1 tsp vanilla

Stir in, in 3 batches:
2 1/2 cups flour mixed with 2 tsp baking powder

Fold in:
1 bag (2 cups) chocolate chips

This mixture will be quite dry. like wet sand. Press into a 9×13 oblong pan. Bake 350 degrees 20 minutes until the top is light brown. Let cool and cut into squares.

Tasty Little Lamb Chop

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These little beauties were in the “Manager’s Special” section of the meat department. Who am I to turn up my nose at a two dollar savings on lamb chops? No cold shoulder here, I like my shoulders braised. This was so simple and satisfying…lamb is a favorite of mine. I find it so much more interesting than beef, pork or chicken. It must be the grass. I opted to finely mince the ingredients for the marinade versus dirtying up my food processor. Photo: Becca Henry.

GARLIC ROSEMARY LAMB CHOPS

Bollywood Pumpkin Soup

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This zippy seasonal soup offers silk and spice and everything nice. The cream and pumpkin create a sultry bed where the curry and coriander can frolic. So yummy, you’ll need a cigarette…wink, wink. Photo: Becca Henry.

SPICY PUMPKIN SOUP

Where’s Rosemary’s Bread Pudding?

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I am making all things rosemary to use up my garden’s bounty. This simple casserole makes an amazing little breakfast, lunch or side dish. Biggest tip…serve the day after when all the custard and bread have that much needed time in the fridge to meld into perfection. AND serve and room temperature. I have plans to slice and grill the leftovers topped with a soft egg. I can hardly wait. Photo: Becca Henry.

ROSEMARY BREAD PUDDING