Lawson's WINNING Cinco De Mayo Dinner!!!!

It's officially May! Happy 5th of May to you. If you're like me you're trying to find that perfect place to get some sun today and then celebrate the Mexican Holiday with good friends. As usual I am asked every year to serve something new and festive. This year I thought we would try a tortilla covered pan seared pork chop with all of the fun sides and even a zesty dip to start night off for your cocktail  hour. AS I post this early enough, you still have time to get to the store and pull off this easy but oh so delicious dinner!!

 Pom-Margarita:

• 
  
• 4 cups crushed ice
• 1 cup pomegranate juice 
• 1/2 cup orange liqueur
• 1/2 cup tequila
• 1 tablespoon lime juice 
• 4 tablespoons pomegranate seeds (1/2 fresh pomegranate) (optional)
• Lime wedges 
• Coarse salt
• Garnish: lime slices 
• 
  
• Preparation

1. 1. Process first 5 ingredients, and, if desired, pomegranate seeds in a blender 30 seconds or until frothy.
2. 2. Rub rims of 6 glasses with lime wedges; dip in salt to coat. Pour margarita evenly into prepared glasses. Garnish, if desired. Serve immediately.

Festive Arriba Dip:

• 1 (8-oz.) package 1/3-less-fat cream cheese, softened 
• 1/2 cup nonfat plain yogurt 
• 1/4 cup light mayonnaise 
• 2 tablespoons chopped fresh cilantro 
• 1 1/2 teaspoons lime juice 
• 1/2 teaspoon hot sauce 
• 1/4 teaspoon salt
• 1/3 cup chopped jarred roasted red bell peppers
• 2 tablespoons finely chopped green onion 
• 
  Preparation

1. 1. Process first 7 ingredients in a food processor 30 to 45 seconds or until smooth, stopping to scrape down sides. Stir in red peppers and green onion. Cover and chill 1 hour. Serve with Fresh Squash Chips. (sliced pieces of squash and zucchini )
2. 
   

Avocado Fruit Salad

• 1 (24-oz.) jar refrigerated orange and grapefruit sections, rinsed, drained, and patted dry
• 1 (24-oz.) jar refrigerated tropical mixed fruit in light syrup, rinsed, drained, and patted dry
• 2 cups cubed fresh cantaloupe 
• 1 medium-size ripe avocado, halved and cut into chunks
• 1/4 cup chopped fresh mint
• 2 tablespoons lime juice 
• Garnishes: light sour cream, crushed pistachios

Preparation

1. 1. Toss together first 6 ingredients. Cover and chill 1 hour. Garnish, if desired.
2. 
   

Tortilla Pan Seared Pork Chops

• 2 pounds pork tenderloin 
• 1/2 cup finely crushed blue-corn tortilla chips 
• 1/2 cup finely crushed tortilla chips 
• 1 tablespoon coarsely ground pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 3 tablespoons extra virgin olive oil, divided
• Garnish: fresh cilantro sprigs 
• Directions:
• 1. Remove silver skin from tenderloin, leaving a thin layer of fat covering tenderloin. Cut tenderloin into 1-inch-thick medallions.
• 2. Combine blue-corn tortilla chips and next 5 ingredients in a bowl. Brush pork medallions with 1 1/2 Tbsp. olive oil, and dredge in tortilla chip mixture, pressing mixture into medallions on all sides to thoroughly coat.
• 3. Cook pork medallions in remaining 1 1/2 Tbsp. hot oil in a large skillet over medium heat 6 minutes on each side or until done. Serve with salsas. Garnish, if desired.

This meal will be sure to please even the most discerning palate. It's festive and oh so easy to prepare!!! Happy Cinco from all of us on the LR team!!!

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Rainy Days and Sundays Always Make Me Think of Soup

Today's recipe will be sort of a kitchen sink version of Vegetable Soup. I went to the farmers market yesterday and just got a bunch of everything. I hope you enjoy this as much as I do.

1.5 lb. beef pot roast, cut into small chunks
1 pound diced venison sausage
1/2 pound buffalo sausage
1 pound smoked pork sausage
1/2 pound chope tasso ham
2 medium potatoes, peeled and cubed
1 large tomato chopped. Heirloom is always better
1. pound butter beans
1/2 pound green beans
1 pound of cauliflower
1 green pepper chopped
1 red pepper chopped
1 yellow pepper chopped
3 carrots chopped
1 vidalia onion chopped
2 cloves of garlic chopped
3 cups water or beef broth*
1 (28 oz.) can diced tomatoes, juice and all
1/4 cup lentils
1/4 cup barley
1 Tbsp. ketchup
1 Tbsp. hot sauce (if desired)


Brown off the meat and leave all drippings in huge pot. Add in onions and garlic toss with some salt and pepper. Then, add in all remaining ingredients and bring to a boil. Once boiling, bring down to a low simmer and let cook for a good 3.5-4 hours.


Pair with a fabulous corn muffin and your favorite rich full bodied Chardonnay.

Here's to the Ladies Who Brunch

 Elaine Stritch famous Broadway Veteran sang a song that has stuck with me for as long as I can remember. “Here’s to the ladies who lunch. . . every body laugh. . . lounging in their caftans and planning a brunch on their own behalf.”

For years and years having the girlfriends over for wine, nibbles, and laughter has been just what the doctor has ordered. This Spring season, There’s no better occasion than having the besties over for a festive brunch. Champagne flows, gossips enters and fun is had by all. 

 If you have the ability keep everything centered around your kitchen. It seems that every party I have ever thrown, everyone ends up staying in the kitchen. There is something familiar and warm about anyone’s kitchen. People enjoy having that sense of home.  Have plenty of candles throughout the house. I love aromatic candles placed correctly in the house. By saying placed correctly, I mean do not have them in the kitchen or near the dining room table. Nothing can disturb a palate quicker.

The Bloody Mary Bar:

 This is a wonderful opportunity to empty out the refrigerator and place things that you would never dream of into your Bloody Mary. Of course your staples like celery, lemons, limes all need to be there. However, I have seen pickled okra, pepperoni, all the way to 7 different types of hot sauce placed out. Get creative with it. Also remember you don’t have to pour top shelf liquor. Once the Bloody Mary mix combines, no one will ever know the difference. You can pre-mix pitchers with the vodka already poured in.

Lawson’s Perfect Bloody Mary Recipe:

 It’s easier than you think.  Being from Charleston SC, I enjoy using a pre-fab mix called Charleston Bold and Spicy Mix. Now I know what you’re going to say, I  should totally make mine fresh. I have been known as a bloody aficionado for years and have only recently discovered this brand that just gets it. It was designed by 2 world class mixologists that get the flavor components needed to do a real mix. You can find more about the mix at  http://www.charlestonmix.com

1 high ball glass filled with ice cubes

rimmed with old bay seasoning

2.5 oz vodka

the rest mix

garnish with what you enjoy including perhaps a Pickled Okra, or Pickled Shrimp.

Shrimp and Pancetta Quiche:

9 inch frozen piecrust,

1 1/2 cups shredded Swiss cheese 


1 shredded cheddar cheese

1 lb cooked pancetta crumbled

2 cups chopped fresh baby spinach, packed


Salt and pepper to taste


6   large eggs beaten


1 1/2 cups heavy cream

Directions

Preheat the oven to 375.

Combine the eggs, cream, salt, and pepper in a blender.

Layer the spinach, pancetta, and cheeses in the bottom of the pie crust, then pour the egg mixture on top.

Bake for 35 to 45 minutes until the egg mixture is set.

Cut into 8 slices.

Delightful Breakfast Casserole

6 eggs

1 cup half and half

2 tablespoons green onions, chopped

Salt and pepper

Butter to grease pan

6 slices of Texas Toast (thick cut, crusty white bread)

1 pound spicy pork sausage, cooked and drained of fat

1 cup grated Cheddar cheese

Directions

In a small bowl, beat the eggs until they loosen up. Add the half and half, and green onions. Mix well, highly season with salt and pepper and set aside.

Butter a 12 by 10-inch baking pan. Line the pan with the bread, cutting and rearranging, if needed. Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire pan. Cover and refrigerate overnight.

Preheat oven to 350 degrees. Cook covered for 25 to 30 minutes or until the egg mixture is set.

Fresh Fruit Trifle

1 package (9 ounces) yellow cake mix

1 can (20 ounces) pineapple tidbits, drained

2 medium firm bananas, sliced

2 medium peach or nectarines, peeled and sliced

2 cups sliced fresh strawberries, divided

2 cups cold milk

1 package (3.4 ounces) instant vanilla pudding mix

1 cup heavy whipping cream

1 tablespoon sugar

1/2 cup fresh blueberries

2 kiwifruit, peeled and sliced

Directions

Prepare and bake cake according to package directions, using a 9-in. round baking pan. Cool; cut into 1-in. cubes. In a large bowl, combine the pineapple, bananas, peaches and 1/2 cup strawberries.

In another bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set.

In a small bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form.

 Yield: 12-14 servings.

I can't wait to hear how it turns out. Drop me a line anytime at lawson@lawsonroberts.com!!!!! 

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