Friday, June 13, 2014

Phriday the 13th phood

Today, we celebrate the natal day of one of our very dear friends.  Since we are close to contemporaries, I won't divulge her age, but unless I miss my guess, this may well be the onset of a new decade.  To be fair, it is a decade in which I am well versed, so for the numbers-impaired friends I have, that means she's least younger than the writer!  (Clever, wasn't it, the way I avoided choosing me or I?). Anyway, her request for her birthday supper was somewhat unique, and is the precipitor of today's recipes!  Celebrate the birth of those you love every day, feed them pie, and know you are loved!

Beer Barbeque Sauce
1/4 cup cider vinegar
1/4 cup Worcestershire Sauce
1/4 pound butter
2 minced cloves garlic
1 tsp. dry mustard
1 Tbs. celery seed
1 tsp. sugar
1 tsp. salt
1 tsp. pepper
1 bottle stale beer
1 small bottle catsup
Directions:Combine all ingredients.  Bring to boil over medium heat.  Reduce heat--simmer 5 minutes.  Stir frequently.   Cool, cover, and refrigerate.
Pork Chops--Place 6 thick cut pork chops in deep dish.  Cover with hot beer barbeque sauce and cover with foil.  Let stand 30 minutes.  Place chops on hot grill and turn every 3-5 minutes.  Cook until done, approximately 15-20 minutes.
Chicken--Combine chicken pieces with beer barbeque sauce.  Boil for 20 minutes.  Remove from sauce and place on grill.  Cook until done.  Turn frequently, basting with remaining sauce

Lemon meringue pie

Pie crust
1 1/4 cup flour
1Tbs. Sugar
1 tsp. salt
1/2 tsp. lemon extract
Zest of one lemon
1/4 cup cold butter, cubed
1/4 cup butter flavored crisco
3 Tbs. Cold vodka

Place  first seven ingredients in a food processor and pulse until fat is dispersed.  Turn into a separate
bowl and add vodka.  Stir until mixture forms a ball.  Remove to a floured surface and roll into  a circle the size of which will cover your pie plate with dough to spare.  Place rolled dough on rolling pin and transfer to pie plate.  Press into place, being sure you don't have any tears in the crust.  Trim so that there is no more than 1/2 inch of dough overlapping.  Fold dough under to make the rim of the crust and scallop the edge.  Using a fork, prick the dough completely (including up the sides) and bake at 430 degrees for 14 minutes.  Remove from oven and let cool.

2 cups sugar
4 Tbs. Flour
4 Tbs. Corn starch
Dash of salt
2 cups water
4 room temperature egg yolks
3 Tbs. Butter
Zest of one lemon
1/2 cup freshly squeezed lemon juice

In saucepan, combine the 2 cups sugar, the cornstarch, flour, and salt. Gradually stir in the water.  Cook and stir over medium high heat until thickened and bubbly.  Reduce heat, cook and stir two minutes more. Remove from heat. Beat egg yolks slightly. Stir one cup of the hot mixture into the beaten yolks.  Immediately return mixture to saucepan. Cook and stir two minutes more. Remove from the heat. Add butter and lemon zest. Gradually stir in lemon juice, mixing well.  Pour into prepared crust.

4 egg whites
1/4 tsp. cream of tartar
1/2 cup sugar

Beat egg whites with cream of tartar until soft peaks form.  Gradually beat in sugar until stiff peaks form.  Immediately spread over hot filling.  Bake at 350 degrees for 15 minutes.  Cool and serve.  Refrigerate leftovers, should you have any!

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