Basil Tomato Soup
Serves 3 or 4. Recipe is by Corinne Cook.
2 tbls. butter or margarine
½ onion, chopped
1 or 2 carrots, peeled and shredded
1 (14.5-oz.) can peeled whole tomatoes, coarsely chopped
1 (10-oz.) can Ro-Tel Original diced tomatoes and green chilies. (Add a little less if you want it less spicy.)
1/4 to ½ cup chopped fresh basil (lightly packed)
½ tsp. sugar
1 cup vegetable broth
2 tbls. Italian bread crumbs
Sour cream, optional
1. In large saucepan, sauté onion and carrots in butter or margarine until onions are soft.
2. Add whole tomatoes, Ro-Tel tomatoes, basil, sugar and chicken broth. Simmer, uncovered, about 5 minutes.
3. Place tomato mixture in small batches in blender or processor and process until lightly pureed.
4. Return to saucepan and stir in the bread crumbs. Serve warm. If desired, a bowl of sour cream may be passed at the table for those who would like a spoonful on top of their soup.
Beef Tips & Oni ons
Serves 4 to 6. Recipe is by Julie Kay.
2 lbs. boneless beef tips (or country-style beef ribs)
1 tsp. Creole seasoning
1 pkg. from a (2.2-oz.) box of beefy onion dried soup mix
2 medium onions, quartered
1 (14-oz.) can seasoned beef broth
1 bunch green onions, chopped
1 green bell pepper, sliced
1. Sprinkle Creole seasoning on beef tips and place in the slow cooker.
2. Add all other ingredients and cook on Low for 6 hours.
3. Serve over rice or pasta.
The Londoner, 4215 South Sherwood Forest Blvd., will celebrate the end of the 2012 Olympic Games with a beer dinner Wednesday, Aug. 15.
The trick to this tomato pie is to peel and dry the tomatoes by blotting with paper towels.
Serves 6 to 8. Recipe is by Beth Colvin.
1 (9-inch) refrigerated pie crust
5 to 6 medium tomatoes, peeled, seeded, dried and chopped
2 cloves garlic, minced
1⁄8 cup basil, chopped
Dash of white pepper
2 cups cheese, any kind, but I like a Parmesan-Romano mix
3/4 cup mayonnaise, low-fat is fine
2 tbls. Dijon mustard
Serve Corn Salsa with fish tacos or as a dip with corn chips.
Fish Tacos With Fresh Corn Salsa
Serves 6; makes 12 tacos. Recipe is by Corinne Cook. The corn salsa can also be used as a dip.
1 or 2 ears of fresh corn, shucked and kernels cut from cob (about 1¼ cups)
1 tbl. butter for sautéing corn
½ cup chopped purple or sweet onion
½ cup chopped red bell pepper
¼ cup chopped fresh cilantro
Pinch of salt and freshly ground black pepper
Juice and zest of 1 lime
Fish for tacos
6 (4-oz.) tilapia, or fish of your choice, fillets
Salt, black pepper and cayenne to taste
Sour cream to taste
12 (5-inch) corn tortillas
Sliced avocado, optional
Tequila Chicken uses a marinade to bring a fresh, tropical taste to your dinner table. Leftovers are also great on a salad.
Serves 4. Recipe is by Beth Colvin.
4 large chicken thighs, bone-in with skin
2 shots silver tequila, divided
4 tbls. lime juice, divided
2 cloves garlic, minced
Salt and pepper to taste
Cajun seasoning, to taste
Flavor Chinese Pork Ribs with orange marmalade, soy sauce and whole onions.
Chinese Pork Ribs
Serves 6. Recipe is by Julie Kay.
3 or 4 small onions, peeled and whole
2 lbs. country-style pork ribs
1 tbl. lemon juice
1 tbl. minced garlic
¼ cup soy sauce
1 cup orange marmalade
1 tsp. black pepper
1. Place onions in slow cooker. Place ribs on top of onions.
2. Mix together lemon juice, garlic and soy sauce. Add in orange marmalade and gently mix.
3. Pour over ribs and onions, reserving about 1⁄3 cup of sauce for later. Sprinkle with black pepper.
4. Cook on Low for 6 to 8 hours.
5. Remove from cooker and baste reserved sauce over all.
Toasted Ravioli is breaded then quickly fried in oil until crispy.
Serves 8 to 10. Recipe is by Beth Colvin. I’ve used olive oil for small batches, but if you’re frying a lot of these puppies, I’d opt for canola oil instead.
1/2 cup evaporated milk
1 1/2 cups panko bread crumbs
2 tsps. garlic powder, or to taste
Dash of salt
1 (25-oz.) bag frozen ravioli, thawed
2 cups oil, or enough to keep 11/2 inches of oil in the bottom of your skillet
Shredded Parmesan cheese to garnish
1. Mix milk and egg together in one shallow dish. In a second dish, mix the bread crumbs, garlic powder and salt.
2. Dredge each ravioli in the egg mixture and then in the bread crumbs. Lay the ravioli on a cooling rack.
3. Heat oil over medium-high heat. Lay ravioli in the hot oil and fry 1 to 2 minutes on each side until golden brown. Remove to cooling rack to drain. Sprinkle with Parmesan cheese and serve with your choice of marinara, pesto or light olive oil and lemon.
The Londoner Pub & Grill, 4215 S. Sherwood Forest Blvd., is hosting a beer dinner 8 p.m., Thursday, June 14.
The first course will be Roasted Tomato Caprese Salad with Abita Andygator, Wild Three Mushroom Soup served with Sierra Nevada Pale Ale, Smoked Salmon Blini with Abita 18th Star Bierre De Garde, Seared Duck With Pomegranate Molasses with Stone Smoked Porter and finally, a Lemon Sour Cream Pound Cake with Brooklyn Local No. 1.
Cost is $55 per person. Call (225) 292-9291.