Sunday, 19 July 2015

Three Amazing Sauces for burger's and fries!



When I was young I used to dip my french fries in tartar sauce or this pink concoction of mayonnaise and ketchup. Fast forward.......

These days, I don’t eat a lot of french fries or burgers, but when I do I like a aioli or a more complex flavored sauce to dip my fries in or smear on my burger. It’s not quite as simple as my ketchup and mayo of my youth but, it’s 1000 times better and I just can't get enough of it when it's time for burgers and fries!


Anyone of these delicious sauces are amazing for dipping your fries in, but, on a burger...oh boy!! You can try them one at a time, or how about a Slider Bar! Then you can experiment with each little slider! If you are making French Fries, go to my Double cooked Fries, they are the best!!

First I need to tell you, the oil you use makes a huge difference in the flavor of your sauce. The two aioli's are made with light olive oil, the stronger flavored olive oils take away from the flavor.

Aioli 

3 cloves of garlic
1/2 tsp. kosher salt
juice of 1/2 lemon
2 egg yoks
3/4-1 cup light olive oil
In a food processor combine garlic, 1/2 teaspoon kosher salt, lemon juice and egg yolks. Pulse the processor until the garlic is minced. Scrape down the sides of the bowl, put the lid on, turn on the processor and slowly pour in 3/4 cup of olive oil until the mixture emulsifies. Aioli should be smooth and thick. If it is too thin, turn the processor back on and pour in remaining oil. 


 Truffle Aioli

3 cloves garlic
1/2 tsp. kosher salt
juice of 1/2 lemon
2 egg yolks
3/4-1 cup olive oil 
3 Tablespoons Truffle oil

In a food processor combine garlic, 1/2 teaspoon kosher salt, lemon juice and egg yolks. Pulse the processor until the garlic is minced. Scrape down the sides of the bowl, put the lid on, turn on the processor and slowly pour in 3/4 cup of olive oil and the truffle oil until the mixture emulsifies. Aioli should be smooth and thick. If it is too thin, turn the processor back on and pour in remaining oil. 

*Store the aioli in an airtight container and use within a couple of days. Both aioli's are  also delicious with crab cakes, artichokes, meats, seafood and vegetables.
 
Tarragon Russian Dressing

1/2 c. mayonaise
1/2 c. ketchup
3 T. Red Wine vinegar 
1 T. chopped onion
1 T. chopped parsley
1 T. chopped Tarragon
1 tsp. Worcestershire

In a medium bowl, whisk together the mayonaise, ketchup, red wine vinegar, onion, parsley,tarragon and Worcestershire sauce. Cover and refrigerate until ready to use. 

*This sauce is excellent on your burger, great for dipping your fries and also pairs well with fish.

 





Wednesday, 15 July 2015

Double cooked French Fries





When done well, French fries are truly remarkable—crispy on the outside, light and fluffy on the inside. Truly delightful!

About a week ago I created a Slider Bar for my 4th of July party, one of the side's was these delicious fries in which I used a double cooking process that I think is the best! This approach to preparing French fries has set a new standard by which other fries are judged, in my opinion!

Monday, 13 July 2015

Cole Slaw by JJ





Last weeks blog showcased my "Slider Bar" , that was so much fun! I have been bombarded with e-mails for various recipes used! I didn't know where to start, so, don't be mad if this one is not "THE ONE'! I will get to all of the components of this fun event in the next few weeks, hopefully in time for your event! If you need a recipe sooner, feel free to e-mail me and I will send it to you in advance....no fee;-)

Sunday, 5 July 2015

Party Trend- Food "Bar" idea's!





Lately, some of the most popular party planning ideas seem to center around the next “bar” idea. And no, I don’t just mean alcohol and beer…I mean food too! We’ve all seen the “candy bar” idea for kids parties, weddings and the ever popular “popcorn bar", but what about some new ideas too?

Just yesterday, July 4th I hosted a really fun party for friends and family. I decided to do a "Slider Bar", oh my.....I realized how much work there is to making a really tasty slider bar! I made many of the sauces, the coleslaw, the potato salad and putting together all the cheeses, and toppings is really time consuming. I always plan ahead and do as much in advance as possible to free me up to enjoy my guests. However, in this case, much needs to be done all at the same time! My friends and family jumped in to help, NOT because I asked, but, because they were having fun participating! It was really fun!




Now here are some fun ideas I incorporated into my "Slider Bar"!

Tuesday, 30 June 2015

Strawberry-Blueberry Trifle





Fourth of July Strawberry Blueberry Trifle


Tuesday, 23 June 2015

How to create the perfect Western Themed party!




This picture was taken of my Mom around 1947. My Dad took the picture on one of their hunting trips. Notice there is a deer walking behind Mom. She is so beautiful, she should have been a pin up girl! I copied many of these and posted them all around at the party and blew one up to poster size on good photo paper, for a souvenir for Mom!You can download the template on Martha Stewart website for free!

Monday, 8 June 2015

Cowboy cupcakes! How to make!




Last week end I hosted a "Western themed" party for my Mother who turned 95!! My large family all pitched in and helped with the decorating and set up. However, because of the size of the party, I had Carolina Smoke in Bothell, Washington cater the party. More details of the party will be in my next blog " How to throw a Western themed party"! I thought these cute little cupcakes deserved their own blog!