Seasoned Popcorn with a Dark & Stormy Cocktail

Creamy Roasted Red Bell Pepper Soup, Chilled

Spice Crusted Grilled Lamb Chops with Watermelon Feta Salad

Blueberry-Almond Streusel Tart with Bourbon Cream

This dinner is easy, delicious, and pretty much do ahead. It is a lovely celebration for two and can easily be doubled to serve friends for dinner. I believe proper ingredients are a must, and in many instances, I have supplied the brands/types I use in the recipes. There are also suggestions on what to drink with each course.

A Note on Appetizers

Popcorn is an unusual appetizer before dinner, but on the plus size it is fun and not filling. If you are a popcorn lover, try the seasoned variety; if you don’t like popcorn, serve salted nuts instead. Serve popcorn in individual bowls.

The Dark and Stormy cocktail originated in Bermuda and is my summer drink of choice—icy, spicey, and refreshing. Buying the right ginger beer is important, as well as using the correct rum, Goslings Black Seal Rum. It is unique among rums, and the rum used in the original Bermuda cocktail. My favorite ginger beers are Maine Root Ginger Beer and Gosling’s Ginger Beer. To learn the history of the Dark and Stormy, click on the link below.

https://www.thebermudian.com/culture/the-consummate-bermudian/the-history-of-the-dark-n-stormy/

Dinner is Served

The Creamy Roasted Red Bell Pepper Soup is the easiest, most delicious soup you will ever make. Everyone I have ever served it to (and that is a LOT of people) has asked for the recipe. A light refreshing rosé is a perfect accompaniment

I have tried using both domestic lamb and rack of lamb from New Zealand cut into chops. Although both are great, I prefer the tiny New Zealand lamb for the minimum amount of fat and their tenderness. The watermelon salad is a perfect foil for the spicy grilled lamb, and I strongly recommend it as an accompaniment. This salad can also be served as a first course using a slightly different assembly method. A red zinfandel is the perfect choice for the lamb; it goes well with both the meat and the spicy coating.

The blueberry tart is a staple in our house during the summertime. It is almost better the longer it sits. I always make it a day ahead, leaving it on the kitchen counter covered with a breathable dome so that the crust does not become soggy. Although excellent alone, serving it with bourbon cream gilds the lily. Maybe now, its time for coffee. 🙂

Seasoned Popcorn

Makes 2 quarts

• 3 Tbsp coconut, peanut, or canola oil (high smoke point oil)
• 1/3 cup of high-quality popcorn kernels
• 1 3-quart covered saucepan
• Ranch Seasoning

Heat the oil in a 3-quart saucepan on medium high heat. If you are using coconut oil, allow all of the solid oil to melt. Put 3 or 4 popcorn kernels into the oil and cover the pan.  When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds.  

Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).

Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.

With this technique, nearly all of the kernels pop, and nothing burns.

Ranch Seasoning

Melt 4 tablespoons butter with a 1-ounce packet ranch seasoning mix; toss with 16 cups hot popcorn and 2 tablespoons chopped chives. Season with salt.

Dark & Stormy

Serves 1

• 2 ounces dark rum
• 3 ounces ginger beer
• Large wedge of lime (1/4 of a lime at least) 

Fill a tall glass with ice cubes. Add rum then pour in ginger beer. Squeeze the lime wedge into the cocktail, and drop the lime into the glass. Stir with a long spoon and serve.

Cream of Roasted Red Bell Pepper Soup

 Serves 3-4

• 1 small onion, coarsely chopped  
• 2 tablespoons chopped parsley
• 1 cup original chicken broth (with salt)
• 8 oz original cream cheese
• ½ cup original sour cream
• 16 oz jar Mezzetta Brand roasted red bell peppers, drained, not rinsed
• Salt to taste
• Cayenne to taste
• Grilled bread for serving

Place sour cream, cream cheese and roasted red peppers in blender. Simmer onion, parsley and chicken broth for 15 minutes. Pour hot chicken broth into blender with other ingredients and blend until smooth.  Refrigerate if desired. Serve with grilled bread.

Note: If you use salted chicken broth in this recipe, the soup probably will not need additional salt.  Taste for yourself and season accordingly.

Note:  Although this soup may be served either hot or cold, for summertime dining I prefer the cold option. However, refrigeration deadens seasoning. Therefore, before serving, taste for salt (it is possible you will like it as it is) add salt if needed. A touch of cayenne adds a bit of zing to the finished dish.
 

Spice Crusted Grilled Lamb Chops with Watermelon-Feta Salad

Serves 2

Lamb

• 3 teaspoons dark brown sugar
• 1 teaspoon smoked paprika dulce
• 1 teaspoon smoked paprika picante
• 2 teaspoons kosher salt
• Kosher salt
• 4 domestic lamb rib chops (about 1 lb.) or 1 rack of New Zealand lamb cut into chops
• Olive oil for drizzling

Salad

• 1/2 cup red onion, very thinly sliced crosswise (optional)
• 1/4 small seedless watermelon, rind removed, thinly sliced into wedges
• 12 Kalamata olives, pitted and sliced lengthwise
• 1/3 cup crumbled feta soaked in brine, imported or Boar’s Head
• 6 fresh mint leaves, thinly sliced
• Olive oil for drizzling

• 2 teaspoons extra-virgin olive oil
• 1 teaspoon fresh lemon juice
• 1 cup baby arugula

For lamb

Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. In a small bowl, combine the sugar, paprika, and salt. Sprinkle over both sides of the chops. Drizzle a little oil over the chops, and then grill or broil them, flipping once, until done to your liking, 6-8 minutes total for medium rare (130°F).

Note: Timing depends on the thickness of your chops. Use as instant read thermometer for accuracy. Thermapen brand is best.

Note: if you own a stove top grill, use it.  I do.  Follow manufacturing directions for reheating and grill as above.

Do Ahead: Lamb can be grilled ahead, immediately before serving soup, and kept in a low temperature warming oven—normally 170°F. You can preheat the oven ahead of time, then turn it off so the lamb does not overcook when you place it in oven.

For Salad

In a small bowl, soak the onion in cold water for at least 10 minutes. Drain.

Note: Unless you love red onion, it can easily be left off the salad.

Divide the watermelon between two dinner plates and sprinkle lightly with salt. Top with the onion, olives, feta, mint, and a little oil. In a medium bowl, toss the arugula with the 1 Tbs. oil and lemon juice. Season to taste with salt and pile it on the watermelon salad. Serve the chops with the salad.

Watermelon Feta Salad – First Course Version

Serves 4

• 1/2 small seedless watermelon, rind removed, cut into ¾ inch cubes
• 24 Kalamata olives, pitted and sliced lengthwise
• ½ block feta cheese, soaked in brine, (Boar’s Head) cut into i/1 inch cubes
• 12 fresh mint leaves, thinly sliced
• 1/4 – 1/2 teaspoon kosher salt
• Olive oil for drizzling

• 1 tablespoon extra-virgin olive oil
• 2 teaspoon fresh lemon juice
• 1/4-1/2 teaspoons salt
• 2-3 ounces baby arugula

• 8 – 12 pitted kalamata olives for garnish

Combine first 4 ingredients in a large bowl. Sprinkle salt and top and drizzle with olive oil. Toss to combine.

Combine olive oil, lemon juice and salt in a small bowl. Whisk to combine. Place arugula in a wooden salad bowl. Lightly dress the arugula by drizzling with lemon juice mixture. Toss to combine.

Divide arugula between each of 4 dinner plates. Mound water melon mixture on top. Garnish with a few (2-3) additional whole kalamata olives.

Blueberry-Almond Streusel Tart with Bourbon Cream

10 Servings

Crust

• 1 ½ cups unbleached all-purpose flour
• 3 tablespoons sugar
• ½ teaspoon kosher salt
• 6 tablespoons solid vegetable shortening, chilled in the freezer, cut into pieces
• 6 tablespoons chilled unsalted butter, cut into pieces
• 5 – 6 tablespoons ice water

Filling

• 1½ cups blanched slivered almonds
• ¾ cup sugar
• ½ cup (1 stick) unsalted butter, room temperature
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour

Topping

• 6 tablespoons all-purpose flour
• 6 tablespoons brown sugar, packed
• 1 teaspoons ground cinnamon
• 2 tablespoons butter
• 3 cups fresh blueberries

For Crust:

Blend flour, sugar and salt in a food processor.  Add shortening and butter and cut in using on/off turns until butter is the size of peas. Either blend in enough water by tablespoons till dough gathers together, or dribble 5 tablespoons water through the feed tube of the food processor till dough comes together.  If needed add an additional tablespoon of water. DO NOT OVERMIX!  Gather dough into ball; flatten into disk.  Wrap in plastic and refrigerate 1- hour.  

Note: Can be prepared to this point 1-day ahead. Dough is much softer than a pure butter and flour dough.

Place a cookie sheet in oven large enough to hold tart pan, preheating oven to 375^o F.  or 350°F. in a convection oven.

Roll out dough on floured surface to 13-inch round.  Transfer to 11-inch-diameter tart pan with removable bottom.  Press dough onto bottom and up sides of pan; trim edges.  Refrigerate crust while preparing filling and topping.

For filling:

Finely grind almonds with sugar in processor.  Add butter, egg, and vanilla processing till combined.  Add flour and process till incorporated.

For topping:

Mix first 3 ingredients in small bowl.  Add butter and blend with fingertips until mixture resembles coarse crumbs. 

Ladle filling into crust.  Top with blueberries; sprinkle topping over.  Place the tart on the hot cookie sheet. This helps crisp the crust.  Bake until crust is golden and filling is set at edges, about 1-hour.  Transfer to rack and cool.  Serve warm or at room temperature.

Note:  The crispest crust is baked in a convection oven at 350° for 50-60 minutes.

Bourbon Cream

• ½ sour cream
• ¼ cup packed golden brown sugar
• 1 cup chilled whipping cream
• 2 tablespoons bourbon

Beat sour cream and sugar in large bowl for several minutes or until sugar dissolves.  Add cream and cognac and continuing beating at high speed until soft peaks form.