Mangia Mangia. Happy Birthday Daddy!

In honor of my dad's birthday on October 19th, I wanted to pay homage to his Italian heritage. My father's grandfather, Samuel Intravia, grew up in Sicily and came to America with his brother when he was a young boy. He was a tiny man, but full of vigor. I remember hearing stories of him making dandelion wine and smoking a cigar a day until he was in his 80s. He was an avid whittler of wood, and his large family is blessed with possessing many of his creations. He lived to be 100 years old and witnessed five generations when my brother's daughter was born in 1991.


My father carried on his Italian roots through his feisty personality and with food. I can see him right now at the stove putting everything but "the kitchen sink" into a big pot. A dash of this, a dash of that. It was always comfortable and delicious. My dad was stubborn, a little full of s--t, and a whole lot full of life. He could command an audience with a grand story and would let out a hearty laugh. So, although he lost his battle to leukemia a few years back, he had more life experiences in his "little" pinkie finger than many do in their entire lives. One thing he always said was that "you never saw a UHAUL following a hearse." So, live in the moment. Enjoy each day. Say I love you. Say I'm sorry. Pick your battles. And bring your friends and family together with a good meal. If you happen to make my dad's signature spaghetti sauce, know that he is watching and toasting you with a Zambuca. Three coffee beans.

APPETIZER

BLUE CHEESE CHIPS

Fancy chips and blue cheese. Any plain gourmet potato chips will do. The Cape Cod plain, 40% less fat are good. Sprinkle chips into a shallow layer in a pretty baking dish. Layer with blue cheese. Repeat until out of chips and top layer is cheese. Bake in oven at 350, keeping your eye on them so that they do not burn. About 15 minutes until cheese is melted. Serve immediately.

TOMATO MOZZARELLA SALAD

1 medium red onion, thinly sliced
4 large tomatoes, sliced
Fresh Mozzarella, thinly sliced
1 bunch fresh basil leaves
Capers, palmful
Extra Virgin Olive Oil
Balsamic Vinegar
Salt and pepper, to taste

In a shallow dish, layer onion, tomato, and mozzarella. Place basil leave on cheese. Continue layering until finished. Sprinkle salad with capers. Dress the salad with olive oil and vinegar. Salt and pepper generously. Refrigerate until well chilled.

SERVE WITH CRUSTY GARLIC BREAD.

SICILIAN CHICKEN (my mom's recipe)

4 bone-in chicken breasts
10 Sicilian olives, from the deli
1 large white onion, sliced
4 medium potatoes, quartered
Black Pepper
Olive Oil
2 cloves garlic, diced

Heavily coat the bottom of a large pot with olive oil. Brown both sides of chicken and remove from pot. Add the onion, potatoes, and olives to the pot. Place the chicken back into the pan, bone side up. Sprinkle with garlic and pepper. Bring heat up to high. Cover tightly and bring temperature back down to simmer. Simmer for 1 hour, no peeking! Everything will turn a golden brown. Serve remaining juices over dish.

DAD'S SPAGHETTI SAUCE WITH MEAT

1 lb. ground beef, turkey, or venison
2 16oz. cans diced tomatoes
1 can tomato paste
1 cup diced mushrooms
1 large onion, diced
1 large pepper, diced
4-6 cloves garlic, chopped
2 tablespoons sugar
Oregano, to taste
Basil, to taste
Thyme, to taste
Crushed red pepper, to taste
Olive oil

Brown meat in olive oil. Chop meat as it browns. When beef is cooked, then drain. Add olive oil to pan Saute onions, peppers, mushrooms, and garlic. Stir with wooden spoon. Add remaining ingredients. Add spices. Remember that cooking increases the flavors. Add meat. Bring to boil, reduce heat and simmer for 45 min., at least. Serve over hot pasta, or macaroni, as my Dad would say! Sauce freezes well.

Love you Daddy. xoxo

Mr. Friendly's Tailgating Grub!!!

If I had to chose my favorite restaurant in Columbia, I would have to say that it is Mr. Friendly's. Mmmmm. I have been there for dates, with family, with girlfriends, for birthdays, celebrations, and post break-up man bashing with my best gals. It is always devine! You can't go wrong with any of their fish specials, their classic filet with pimento cheese or (when in season...) the crab legs! When I contacted owner Ricky Mollohan about a recipe for a magazine that I freelance for, he mentioned that there are recipes on the Mr. Friendy's web site. You can imagine my excitement! Mr. Friendly's at home? Is that even possible. While I will be sure to make some of these dishes, it can't beat a night out on the town. I found their tailgating menu to be a perfect addition to Blonde Appetit. Now, if I can only get Jr. to take me out on a date. Hmmm.

Be sure to check out Ricky's newest hot spot: Cellar on Greene for drinks and such

Mr. Friendly's Tailgate Potato Salad

5 pound bag of New Potatoes
8 slices of Bacon, chopped
½ large Red Onion, julienned
3 cloves of Garlic, minced
10 Sun-dried Tomatoes, chopped (if using dried, reconstitute with hot water)
Salt and Pepper
1 cup Red Wine Vinegar
2 cups Olive Oil

Dice and par-boil the potatoes. While they are cooking, dice and fry the bacon, reserving the bacon fat. Slice the onions, chop the sun-dried tomatoes and mince the garlic. In a large mixing bowl, add the olive oil, some bacon fat, vinegar, garlic, salt and pepper and whisk well. Add the sun-dried tomatoes, onions and the potatoes (while they are still warm). Mix well and serve.

Blue Cheese Slaw

1 cups sour cream
1/2 cup Dijon mustard
1 sugar
1/2 cup cider vinegar
1 tablespoons celery seed
10 cups thinly sliced red cabbage/green cabbage mixture
2 green bell peppers, sliced thinly
2 carrots, grated
1 cups shaved onions
2 cups blue cheese, crumbed
2 dashes tabasco
salt and pepper to taste

Combine all ingredients in a very large bowl. Stir well to coat. Refrigerate until chilled. Serve cold.

Herb-Feta Cheese Pasta Salad

8 oz. fresh or frozen green beans
1 (12-ounce) box tri-color rotini pasta
1 cup jar roasted yellow peppers, cut into small strips
1 cup roasted red peppers, cut into small strips
1/2 cup thin sliced sweet onion, vidalia is best
1/2 cup chopped mixed fresh herbs such as mint, basil, tarragon and marjoram
1/2 cup extra virgin olive oil
1/4 red wine vinegar
1 tbsp minced garlic
1 cup crumbled feta cheese
salt and pepper to taste

Bring a large pot of water to a boil. Add green beans and cook until crisp tender, about 3 minutes. Using a slotted spoon, transfer the green beans to a bowl of ice water to stop them from cooking. Return the pot of water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta and let cool. In a large serving bowl, combine all ingredients. Toss until ingredients are thoroughly coated with oily mixture.

Pork Chop Marinade for Pork Chop Sandwiches...

2 packs of boneless pork chops, no more than 1/2 inch thick chops
1 cup red wine vinegar
1/2 cup brown sugar
1 cup favorite red bbq sauce
1 tbsp tabasco
1/2 cup creole mustard
1 tbsp garlic
salt
pepper
1 tbsp dried thyme
1 cup orange juice
2 tbsp worcestershire.

Season all pork chops with salt and pepper on both sides. Combine all ingredients in mixing bowl and pour over pork. make sure mixture is touching all pork chops. Refrigerate for 3-4 hours. Grill chops to med well and serve on toasted buns with blue cheese slaw, slice of tomato, mustard and pepper jack cheese! that's a Sandwich!

for two pork chops
Newcastle Brine:

24 oz newcastle
2 1/2 tablespoons salt
1 tablespoon light brown sugar
1/4 cup cider vinegar

Brine for at least 24 hours in your refrigerator, grill pork chops 5-6 minutes per side (time will vary depending on thickness of the chop). Pork chop is medium (the ideal temperature for a pork chop) when you pierce it with a fork and clear juices run from the puncture in the meat. If the juices are pink, the chop is not quite done.

Scallion Creme Fraiche:

1 cup sour cream
1/3 cup heavy cream
1/4 cup chopped scallions
1 tsp lemon juice
salt
pepper

Mix all ingredients. It's ready!

Can substitute fresh thyme, basil or mint for a similar creme fraiche. Creme fraiche is great to top off grilled chicken or fish. Also fantastic on a hot dog or with grilled sausages!

Grilled Romaine

This is a great alternative to serving a cold salad during a tailgate!
Just grab a bottle of your favorite bottled caesar dressing or blue cheese dressing and top off the grilled romaine with it!

Grilling the romaine is the easy part!

Split romaine heart down the middle.Season with 1 teaspoon salt and pepper, 1 tablespoon olive oil, and 1/2 tablespoon red wine vinegar, grill on each side for about 10-15 seconds until slightly wilted but still retains its crunchy texture.

Char-grilled Corn with Red Chile-Cilantro Butter

Remove corn cobs from husks and wash to remove excess husk.
Season corn with salt and pepper and grill directly on med-high heat until corn begins to lightly brown and soften.
Transfer corn onto upper grill rack and brush with butter mixture.
Continue to cook for five minutes. Keep applying butter as desired.Allow to cool for two minutes before eating.

1 stick of butter softened
1 tablespoon chopped cilantro
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon siracha

Blend ingredients until fully incorporated. Leave at room temperature so it's easy to brush on corn.

Pineapple Mimosa

·¼ cup Grand Marnier, ·¼ cup sugar, ·1 bottle Champagne, ·2 cups pineapple juice
Place the Grand Marnier and sugar, individually in small ramekins. Dip the rim of each glass in the Grand Marnier and then add sugar, forming a ring or sugar around the rim. Divide the Champagne between the glasses. Pour ¼ cup of the juice in each glass. Pour the remaining Grand Marnier into each glass.

I love me some Grandma!!!! Sometimes a little too much!

http://www.mrfriendys.com/

Honey, Company is Coming Over!

Sunday is one of my favorite nights to have company over for dinner and drinks. I welcome the preparation, enjoy cleaning up my home, planning the menu, and running to the grocery. Am I crazy or what! I heart grocery shopping! Seriously. What is even better is that you can now buy beer and wine on Sunday. (sans Forest Acres...boo!) Maybe it is just that I don't want the weekend to end and the work week to begin when I arise. Nonetheless, there is just something nice about relaxing with a glass of vino and gathering with your friends and family for an yummy meal. As we all know, even though Fall is setting in, South Carolinians are blessed with mild tempatures. Enjoy the crisp evenings before it gets too cold and take advantage of your grill while you still can!

Keep these party suggestions in mind for when your next impromptu gathering arises.

Another great way to always be prepared for a party is to frequent stores such as Pier One and World Market for deals on bright tea candle holders, colorful placemats and other accessories. Create a “party” box, drawer, or shelf in your home where you store these supplies. Keep staples in your pantry, fridge, and freezer for whipping up easy dips and side dishes. Along with a quick trip to your local gourmet grocery for a few fresh ingredients, you will be ready for any crowd!

Appetizer:
Store –bought Pimento Cheese and French Rounds are my favorite. Also, a friend shared with me her “go-to” when unexpected guests stop by. “That would be corn and bean salsa! It is a can of shoepeg corn, a can of Rotel tomatoes, and can of black beans, be sure to rinse the beans. Serve with Scoops. I always have it in my pantry. I could throw it together if you came by my house right now. And I always have wine!” she said.

Fancy-n-Easy Mixed Greens Salad:
-Ingredients:
-Baby Greens, prepackaged, one bag feeds about 4ppl
-One bunch green onions, diced
-Feta, get two packages if serving more than 4ppl
-Diced Walnuts, whole are less expensive – but a pain to chop
-Cherry Tomatoes - halved
-Fresh Strawberries, and/or Can of Mandarin Oranges (omit both and add dried cranberries in the cooler months), slice strawberries
-Vinaigrette dressing, I recommend “Champagne Dressing” if you can find it – i.e. Fresh Market

Mix the entire containers all of the ingredients, except use ½ the strawberries, together and toss with dressing before serving. Pop in refrigerator until ready.

Either of these main dishes work well….

Salmon – pick these up in the fresh seafood department of a nicer grocery store. You can usually find many pre-marinated types. My recommendation is the “Bourbon Marinated Salmon” at the Fresh Market. Cook on grill for about 15-20 minutes. “Pam” the grill before grilling and loosen salmon from grill right after placing it on the hot grate to keep it from sticking. Some folks say not to flip it; it is really up to you.

Beer Can Chicken –
-1 chicken, about 3lbs., serves 4 ppl.
-Seasoning Salt
-Garlic Powder
-Black pepper
-One can of beer

Wash and drain the chicken and pat dry. Coat the chicken inside and out with seasoning salt, garlic powder, and pepper. Refrigerate until ready to cook. Prepare the grill. Indirect cooking, either push the hot coals to the outer sides of the grill, leaving a hollow middle or light just one side of a gas grill. Open the can of beer and drink 3 gulps. Place the beer can, keeping it upright, into the rear cavity of the chicken. Carefully place the chicken, standing on top of the can, in the unlit portion of the grill. Use its little legs for balance. Cover the grill and cook the chicken for appx. 1 hour, or until done, rotating the chicken as necessary. The chicken is done when the juice runs clear when pricked with a fork.
Carefully remove the beer can from the chicken. It will be hot! Cut the chicken into halves or quarters.

Corn on the Cob – pick up one ear per guest. Shuck and boil with a spoonful of sugar for about 20 minutes. Fresh white corn takes less time. Add butter and salt after cooked.

Cheese Grits –
Choose your favorite grits and cook accordingly. I like the “quick” preparation ones. Add sharp cheddar cheese, butter, and salt and pepper. Jalapeños make a spicy addition. 5-25 minutes.

Strawberry Shortcake or Pre-Made Key Lime Pie
Pre-made shortcakes
Diced strawberries, mix with sugar/and or strawberry jelly/jam
Cool Whip
Layer each for a light dessert.

Grocery List:
Produce:
Baby Greens, 1-2 bags
Spring Onions
Cherry Tomatoes
Corn on the Cob, one per guest
Strawberries, optional
Lemon, optional for fish
Canned Vegetables:
Mandarin Oranges, optional
Pimentos
Jalapeños, optional
Dry Goods:
Grits
Fancy crackers
Meat/Fish:
One whole (3lb.) chicken, serves 4ppl
Or, one salmon steak, per guest
Dairy:
Feta, 1-2 containers, pending party size
Sharp Cheddar cheese, grated – including enough for pimento cheese (mayo?)
Misc.:
Shortcakes or Key Lime Pie
Cool Whip, optional
Strawberry jelly preserves, optional
Dried cranberries, optional
Walnuts
Vinaigrette dressing, preferably “champagne”
Alcohol:
Beer, one can for chicken, optional

Wine Selection: (either choose one red and one white or say two of one type) about 4 glasses per regular size (750mL) bottle
Smoking Loon - all are yummy, typically choose the reds, $
Cavit Pinot Grigio – get the magnum, $, good for big crowd
Yellowtail Chardonnay - $, also comes in larger bottles
Clos Du Bos Chardonnay - $$, buttery white
Cambria Chardonnay - $$, not your expected and affordable
Ecco Domani Merlot - $, easy to drink red
Penfolds – Merlot, sometimes says reserve - $, the entire line is good
Wente – red or white – enjoy all - $$
Dynamite Cabernet Sauvignon - $$, packs a punch
Château St. Michelle Riesling – sweet in taste, $
Vueve Clicquot – only the best champagne – for a special occasion -$$$, should range $30-$50 bottle depending on location

Hints:
-A gorgeous hostess dress, a glass of wine, and a helpful spouse are three keys to keeping you relaxed and ready.
-During your weekly grocery trips: look for specials on steaks, ribs, burgers, and chicken that could be frozen for use another time.
-A foldable table, a table cloth, large beverage container, and seasonal serving pieces create an instant buffet area.
-Olive oil, parmageiano cheese, nuts, onions, grits, tea bags, bacon, red potatoes, frozen spinach, chicken stock, canned tomatoes, canned beans, tomato sauce, and a variety of pasta are a few basics to keep on hand.
-A bottle of each white and red wine, and a six pack of each domestic and import beer give you options to serve your guests.
-Visit one of the large wholesale liquor stores for great buys!
-Sparkling water with a twist of lemon or lime makes a light, non-alcoholic beverage.
-Catch Phase is a fun game for a crowd, about $15
-Put a fresh towel in the guest bath.
-In a small glass, put a few flowers.

Punch I Stole From Grayson (great punch!!!):-In a large punch bowl, mix one bottle of inexpensive champagne, about ½ 2 liter of ginger ale, and one frozen mixer – fruit punch, orange cranberry, etc. Add seasonal fruit – strawberries, limes, lemons, cranberries, etc. Frozen concentrate flavors and keeps chilled. Add more of each as necessary.