June 24, 2020

Summer Recipes 2020

Disclaimer & Editor's Note

Our gratitude to the many persons who provided us tasty summer recipes to make the most of the season.

In keeping with “lawyerly tradition” and common sense, we have a few disclosures and disclaimers to include. Without further ado, here they are, and then we can get to the good stuff:

  1. Nothing in this article or the included recipes constitute either the endorsement of a recipe or its contents by either the American Bar Association (ABA) and/or its Senior Lawyers Division (SLD). Rather, the contents of each recipe solely represent that of each contributor and their personal opinions. Measurements and choice of ingredients are accurate to the author’s own particular taste. I have read that the adventurous cook is one who will adjust amounts and even an ingredient to please his or her own palate, and of course, dietary issues. In that regard, butter and margarine may also be interchangeable with non-dairy products depending on your individual cholesterol and other dietary tolerances and limitations.
  2. Opinions and information contained in these recipes do not replace, modify, alter, amend, or change the recommendations of a brand-name item manufacturer. Any such modifications from those of a brand-name manufacturer are those opinions of the author of each recipe and not those of the ABA or SLD. Furthermore, if a brand-name of a product is stated, we are not aware of whether any of the authors have been subsidized in any way by any brand-name manufacturer for stating that their product is being used.
  3. We recommend that you read the entire recipe before starting to cook. As a further word of advice, be sure your oven is working properly and that the thermostat is accurate. It is also wise to always monitor something during its preparation to make sure it is cooking properly and to your satisfaction.
  4. The information and recipes contained in this article including all portions thereof may not be copied or disseminated in any form or by any means or stored in an electronic database or retrieval system without the express written consent of the American Bar Association and Senior Lawyers Division being first obtained in writing. 
  5. The Surgeon General has not yet opined on this subject and/or its use by you either in your daily diet. Indeed, certain foods have been found to be quite caloric and not appropriate for all persons. You should heed the advice and recommendations of your physician, nurse, trainer, spouse, children, office assistants, and others who tell you to eat a smidgeon and not the entire plate, no matter how inviting it looks and even how awesome it tastes. The word to always follow is “moderation…” at best.
  6. Lastly, in case of weight gains, neither the SLD nor the ABA will be providing any dues rebate for gym memberships or weight reduction programs and/or the payment of any medical bills incurred due to gluttonous activity by you.

In all candor, we are very happy to share these wonderful recipes with you and wish each of you and your families a joyful and relaxing summer.

Best,
Jim Schwartz, Voice of Experience Editorial Board Chair

Above-the-Norm Grilled Swordfish Indonesian

Norm Tabler

Marinade of approximately 1/3 cup soy sauce, ¼ cup canola or peanut oil, ¼ cup lemon juice, 1 cup minced ginger root, 2 teaspoons garlic, 2 teaspoons Dijon mustard.

Cover swordfish steaks (I prefer sushi grade) on top and bottom with marinade, place in plastic wrap or storage bag and refrigerate overnight. 

Grill over low open flame to taste. Caveat: Don’t stray from the grill because it’s easy to overcook.

Serve with Chardonnay.

Chicken Queso Burgers

Inspired by a recipe by Emeril Lagasse 
(With variations by Dick Goodwin)

According to Emeril, if you're looking for a simple dinnertime option look no further. These burgers pack a lot flavor without a lot of calories – we agreed. These are good hot and cold. We tried the ingredients with ground beef, ground pork and ground turkey but ground chicken is definitely the best. It is also a good recipe for the grill.

Servings: 8
Difficulty: Easy
Preparation: 30-45 minutes
Cook Time: 30-60 min

Ingredients:  
2 eggs, lightly beaten
8 ounces grated cheddar cheese (about 2 cups) (Monterey Jack is also good)
One 4-ounce can (about 1/3 cup) minced green chiles, drained (We do not use)
2 tablespoons chopped fresh oregano
3 teaspoons chili powder (use 1 tsp.)
1 teaspoon ground cumin (use 1/8 tsp.)
2 ½ teaspoons sea salt
2 pounds ground chicken thigh meat (we use breast meat)
3/4 cup fine unseasoned dry breadcrumbs (use Panko finely chopped)
1 ½ cups minced onions
1 cup olive oil
1/8 cup Chardonnay
8 hamburger buns
Lettuce, tomato, and mayonnaise, for garnishing burgers
(optional)

To prepare:  In a large bowl, combine the eggs, cheese, chiles, oregano, chardonnay, 1 ½ tsp (we use ½ tsp) of the chili powder, the cumin, and 2 tsp of the sea salt. Combine the mixture with the ground chicken until blended. Then slowly add the breadcrumbs (Panko) until the mixture begins to bind and is well blended. If you add to much breadcrumbs (Panko) the patties will be dry

Meat should not stick to your hands when making patties, if it does, add more wine. 

Divide the mixture into equal portions and shape into patties.

Lay the patties on a tray, cover with plastic wrap, and refrigerate until ready to cook.

Combine the onions, 3/4 cup of the olive oil, remaining 1 ½
teaspoons (sprinkle) chili powder, and remaining  ½ teaspoon salt in a small bowl. Divide the onion mixture evenly among the cut sides of the hamburger buns, and spread it out with a brush to coat.

(My variation is to saute the onions in the pan until translucent, add fresh oregano, cook until oregano begins so wilt, then add the cooked onions to the chicken mixture.)

Cook on either a grill or nonstick skillet:

Heat a 12-inch nonstick skillet over medium-high heat. In batches, toast the buns, coated sides down, in the skillet until the onions cook slightly and stick to the buns and the bread is
lightly toasted, 2 to 3 minutes. Set the buns aside and wipe the skillet clean. (You may have to repeat this to get all the buns)

In the same nonstick skillet, heat 2 tablespoons of the remaining olive oil over medium heat. Add patties and cook until an instant-read thermometer registers 165°F when inserted into the center of a patty, about 4 minutes per side. Set the patties aside; keep warm. Repeat with the remaining 2 tablespoons olive oil and 4 patties. Place the patties between the toasted buns and serve immediately, with lettuce, tomato, and mayonnaise, if desired.

On a grill, cook as above until an instant-read thermometer registers 165°F when inserted into the center of a patty.

Recipe inspired by "Emeril 20-40-60: Fresh Food Fast" by Emeril Lagasse, Harper Studio Publishers, 2009, copyright MSLO, Inc., all rights reserved.

    Cold Roast Beef in the Instant Pot

    jennifer j. rose, Morelia, Mexico

    3 lb. boneless bottom round, top round, eye of round roast.
    1 T. olive oil
    2 cloves to an entire head of garlic, depending upon your love of the stinking rose, sliced.
    Fresh thyme, oregano, basil, rosemary, substituting the dried equivalent if fresh isn’t available
    (optional) 1 T mustard seed, cracked or very coarsely ground
    (optional) 1 T. cumin, whole or ground
    (optional) 1 T. coriander seed, whole or ground
    (optional) 1 T. fennel, whole or ground
    (optional) pinch cayenne
    (optional) Montreal Steak Seasoning, if available. Even Montreal Chicken Seasoning could be substituted.
    Coarse salt
    Coarsely ground black pepper

    Bring the beef up to room temperature, coating with the ingredients shown above. Be lavishly generous with your application of the oil-infused herbs and spices.

    Place 1 cup water in the Instant Pot, followed by the trivet.

    Place the roast in an Instant Pot-proof dish, setting it atop the trivet.

    Place the lid on the Instant Pot, seal, and set to High Pressure for 3 minutes. Beforehand, adjust the settings so that it will continue to Warm after the pressure-cooking cycle is complete.

    Do nothing.

    Continue to do nothing.

    Do even more of nothing. This is the hardest part of the recipe, but you can do it.

    2.25 hours later (1.5 hours later if you’re cooking only a 2-lb roast), release the pressure carefully, and open the lid.

    Remove the roast from the Instant Pot, transferring it to a cutting board or other receptacle and keeping it a secure distance from canine paws and jaws.

    Let it rest for another half hour or so.

    Slice against the grain and taste if you can’t wait. Or refrigerate for a day, slicing thinly and serving it as cold roast beef.

    Grilled Butterflied Lamb

    Ruth Kleinfeld

    Instructions: Marinate a butterflied leg of lamb, about 4 pounds, excess fat trimmed. After marinating the lamb while charcoal grill is heating, lay the lamb like an open book on the grill for about 20 to 30 minutes. Turn lamb over after 10 minutes.

    BBQ sauce: Combine ingredients,  mixing well. Marinate lamb.

    1/2 cup cider vinegar
    1/2 cup ketchup
    1/2 cup packed brown sugar
    1 cup apricot nectar
    2-3 teaspoons chili powder
    1 cup water

    My Mama's Banana Pudding

    Karren Pope-Onwukwe

    Pudding

    Preheat oven to 325. 

    Combine:
    1 can evaporated milk
    2 egg yolks, slightly beaten (reserve whites for meringue)
    1 cup sugar
    1 tablespoon butter
    2 teaspoons vanilla

    Mix all of the above over low heat until smooth and thick.

    In a baking pan alternate vanilla wafers, sliced bananas and custard.

    Meringue

    Combine egg whites
    Pinch cream of tartar
    Sugar to taste (little not too much)

    Beat egg whites to stiff peaks. Spread on top of pudding mixture.

    Bake until meringue browns.

    The George Foreman Revival

    jennifer j. rose, Morelia, Mexico

    Admit it: You own a George Foreman grill. It’s hiding out in the back of your kitchen cabinets, the inaccessible part that you have to get down on your hands and knees to reach, along with the fondue set and the Popeil automatic pasta maker. No one wanted it at your garage sale, and the Goodwill wouldn’t accept it. Put it back on the kitchen counter, and put it to use.

    The George Foreman grill, also known as the Lean Mean Fat Grilling Machine, may have been lousy for grilling protein, but there’s new life in it for grilling vegetables. Roasting vegetables in the oven takes a relatively long time, and it heats up the house. Grilling them over a charcoal or gas grill always seems to miss the mark, serving up a dry or charred-on-the-outside but otherwise raw vegetable. Like a waffle iron, the Foreman steams while it toasts, making perfect grilled vegetables.

    Sliced as well as spiralized eggplant, beets, squash, carrots, cauliflower, onions, sweet potato, brussels sprouts, radishes, peppers all grill up perfectly, and a pre-grilling blessing of olive oil makes them even better. We’ve even grilled fresh pineapple and mango slices with the Foreman.

    Some of the older and cheaper models do not have removeable grill plates, but don’t let that stop you. Wet paper towels placed on the grill while still warm (but unplugged) will remove most of the gunk. And since the Foreman grill won’t likely be something your heirs will covet, use it with reckless abandon.

    The Real Mojito

    Leonard Gilbert

    Ingredients:

    2 teaspoons of sugar (fine sugar if you have it)
    1 once of fresh lime juice—a little more if you like
    1 ½ ounce of  good white rum (Havana Club if you have it)
    Fresh mint leaves
    Soda water

    Directions:

    In an appropriate glass ( high-ball will do) mix the sugar and lime juice until the sugar is mostly dissolved, then add the mint leaves (saving a few until the end)  and muddle (smash) the mixture very well.  Add the rum and a splash or two of soda water to taste and then fill the glass with ice ( I prefer crushed ice). If you wish it to be sweeter, add more sugar.  Garnish with a few mint leaves and you are set. 

    I have observed the very best bar tenders in Havana make this drink in years past and they all did it the same way—no substitutes or short cuts!  By the way in Brazil, they have a similar drink without the mint—Caipirinha.  Instead of rum, they use a sugar cane liquor, cachaça. You mix it the same way ( although I did see a bar tender in London shake the drink.  Friends in Brazil would never do that.) Whichever drink you choose to make, use the best—life is too short to drink bad liquor.

    Enjoy—indeed, why not make another one!

    The Rosner Borschka

    Seth Rosner

    Ingredients:

    2 oz. Luksusowa Polish potato vodka (distilled the old-fashioned way, from spuds - btw, contrary to Putinesque propaganda, the Poles invented vodka, see below, and did so with potatoes)
    4 oz Manischewitz (for your guidance at the grocery store, the "w" is pronounced as "v")
    red beet borscht
    2 tablespoons Breakstone sour cream
    one turn, two if you're brave (of your fresh-ground pepper mill)

    Directions:

    All the above (including the shredded beet solids from the Manischewitz jars) into your blender with three cubes ice, and

    BLEND until smooth - maybe 20-30 seconds.

    Pour into chilled martini glasses, or

    if you're thirsty

    chilled water tumblers, and

    enjoy!

    Below: The word vodka written in Cyrillic appeared first in 1533, in relation to a medicinal drink brought from Poland to Russia by the merchants of Kievan Rus'. Although the word vodka could be found in early manuscripts and in lubok pictograms, it began to appear in Russian dictionaries only in the mid-19th century.

    Here endeth the history lesson.

    Respectfully,

    Seth Rosner 

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