Somehow, food always tastes better outdoors. Whether you're heading to the beach, mountains, meadow or just the back yard, pack up these foods for a fabulous "take-out" meal.  For the perfect picnic-me-up, pack up your meal and take it outside. Skip the usual tuna sandwiches and try some new dishes--whether it's empanadas, ribs or a succotash salad. Finish off the meal with baklava or an apricot tart, and wash it all down with one of our fruity punches. And don't forget to read our tips to make sure your al fresco dining experience is a breeze. Try these recipes for a fabulous "take-out" meal: 

Keep these simple tips in mind to ensure your day is all about rest and relaxation. 
Freeze drinks the night before. Not only will your drinks stay cold the next day, they'll help keep your food chilled. To keep your picnic festive, bring a colorful and comfortable blanket. Extra towels can serve as pillows when sunbathing or napping. Set up your picnic in the shade. Although baskets can be quite stylish, a cooler packed with ice is safer. Make sure foods that are meant to be served cold are thoroughly cooled before packing. If you're driving, transport your cooler in the air-conditioned car, not in the trunk. Throw away any food that's been out of the cooler for more than an hour. 

When packing a picnic, don't forget these essentials:

Blanket
Insect repellent
Napkins
Plates
Silverware
Serving utensils
Cups and wine glasses
Corkscrew or bottle opener
Paring knife
Cutting Board
Condiments
Damp wipes or cloths for washing up
Garbage bag

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Starters: 

Copper Pennies 

1 cup sugar
1 cup white vinegar
1 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 (10 3/4-ounce) can tomato soup 
2 pounds carrots, peeled, cooked, and sliced
1 medium onion, sliced into rings
1 green bell pepper, coarsely chopped



Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to 6 weeks in the refrigerator.
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Pimiento Cheese 

1 (8-ounce) package shredded sharp Cheddar 
1 (8-ounce) package shredded white Cheddar 
1 (4-ounce) jar pimientos, with juice 
1/2 cup mayonnaise 
Salt and pepper 


Mix the shredded cheeses together with the pimientos. Stir in the mayonnaise. With a metal spoon (pimientos will stain plastic or wood), stir until the mixture is well blended. Add salt and pepper to taste and stir again. Keep covered in the fridge until ready to use. 

Serve with corn chips or bread.

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Puff Pastry Cheese Twists

1 sheet frozen puff pastry, 1/2 (17.3-ounce) package 
1/3 cup grated Parmesan 
2 tablespoons extra-virgin olive oil 
2 teaspoons minced garlic 
1 teaspoon dried oregano 
1/2 teaspoon salt 
1/2 teaspoon cayenne 
1 large egg 
All-purpose flour, for dusting

Preheat oven to 400 degrees F. 
Line 3 large baking sheets with parchment paper. Thaw the pastry sheet at room temperature covered by a clean kitchen cloth, about 30 minutes. While the pastry is thawing, combine cheese, olive oil, garlic, oregano, salt and cayenne in a small mixing bowl. Stir well to combine. In a clean small mixing bowl, beat the egg with a fork. On a lightly floured surface, gently unfold the pastry. 

Sprinkle the pastry lightly with flour and using a rolling pin, roll into a 14 by 10-inch rectangle. Brush the top of the pastry with a beaten egg. Cut in 1/2 lengthwise to form 2 (7 by 10-inch) rectangles. Spread the herb-cheese mixture with the back of a spoon evenly across 1 rectangle. Lay the second rectangle across the coated piece, egg side-down. With the rolling pin lightly roll the 2 sheets together to seal. With a large knife cut crosswise into strips, about 1/3-inch wide each. (Alternately, you can use a pizza wheel to cut the strips.) One at a time, grab the ends of each strip and twist in opposite directions to form a spiral. Transfer to the prepared baking sheets. Bake until light golden brown, about 10 minutes. Remove from the oven and let cool on baking sheets until cool enough to handle. Serve either warm or at room temperature.
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Emeril's Spiced Nuts 

2 tablespoons butter 
1/4 cup light brown sugar 
2 tablespoons water 
1/4 teaspoon ground cumin 
1/4 teaspoon cayenne 
1/4 teaspoon ground cinnamon 
1/2 teaspoon salt 
2 cups mixed nuts, such as walnuts, pecans, hazelnuts and almonds

Mix spices and reserve. 
Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 4 minutes. Transfer to a small bowl and set aside. Add the butter, sugar, water and spices to the hot skillet and cook, stirring, until a glaze forms, about 1 minute. Return the nuts to the skillet and toss to combine with the glaze. Cook for about 1 to 2 minutes, or until the nuts are glazed and golden brown. 

Remove from the heat and transfer to a baking sheet lined with aluminum foil, separating with a fork. Let rest until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.

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4-Pepper Deviled Eggs 

6 hard boiled eggs, cooled and peeled 
1 teaspoon whole pink peppercorns, divided 
1/2 teaspoon whole white peppercorns 
1/2 teaspoon whole black peppercorns 
1/2 teaspoon whole green peppercorns 
1/2 teaspoon caper liquid 
1/4 cup mayonnaise 
1 teaspoon Dijon mustard 
1/4 teaspoon kosher salt 
Pinch sugar

Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. Place all of the peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine. Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg.

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Fruit Butter 

1 cup sugar 
1 cup water 
2 cups desired fruit (fresh, frozen or dried) 


In a medium saucepan over medium-high heat, bring the sugar and water to a boil to make simple syrup. Add your favorite fruit and cook over medium-low heat until the desired thickness, 30 minutes to 1 hour. Use immediately or follow USDA guidelines for proper canning.


Tips on Sterilizing Jars

Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Sterilizing Tips:

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

Sides: 

Antipasti Salad 

1/4 medium red onion, minced 
1/2 medium fennel bulb, trimmed and cored 
1 (15-ounce) can chickpeas, rinsed and drained 
4 jarred roasted sweet red peppers, chopped (about 3⁄4 cup) 
1 (6-ounce) jar marinated artichoke hearts, rinsed, drained, and quartered, 
if whole 
2 cups baby arugula 
1 cup fresh flat-leaf parsley leaves 
1/4 cup kalamata olives, pitted (about 2 ounces) 
1/2 to 1 cup freshly shaved Parmigiano-Reggiano 
Dressing: 
1 small garlic clove, peeled 
1 1/2 teaspoons kosher salt 
1 teaspoon freshly grated orange zest 
2 tablespoons white wine vinegar 
Freshly ground black pepper 
1/3 cup extra-virgin olive oil


For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl. 

Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 teaspoon salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. 
Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top. 

Shopsmart: Baby arugula has smaller, more tender leaves and a slightly less peppery and assertive flavor than "grown-up" arugula. 

Know-How: Parmigiano-Reggiano shavings are a simple way to add texture, taste, and eye appeal to salads. To make them, hold the cheese firmly in 1 hand and run a vegetable peeler firmly across the longest edge of the cheese to peel off long, thin strips.

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Creamy Cole Slaw 

1 head green cabbage, finely shredded 
2 large carrots, finely shredded 
3/4 cup best-quality mayonnaise 
2 tablespoons sour cream 
2 tablespoons grated Spanish onion 
2 tablespoons sugar, or to taste 
2 tablespoons white vinegar 
1 tablespoon dry mustard 
2 teaspoons celery salt 
Salt and freshly ground pepper

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

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Black-eyed Pea Salad 

5 cups cooked and drained black-eyed peas 
4 slices bacon, cooked until crisp and crumbled, fat reserved separately 
1/2 cup plus 2 tablespoons red wine vinegar 
1/2 cup olive oil 
1/2 cup finely chopped red onion (1/2 medium onion) 
1/2 cup red bell pepper 
3 tablespoons finely chopped green onions 
2 tablespoons finely chopped jalapenos 
2 tablespoons finely chopped fresh parsley leaves 
1 1/2 teaspoons minced garlic 
1 1/2 teaspoons Essence, recipe follows 
3/4 teaspoon salt 
1/2 teaspoon freshly ground black pepper

Combine the black-eyed peas, crumbled bacon, 3 tablespoons of the reserved bacon fat, and all remaining ingredients in a large bowl, and toss well to combine. Cover and refrigerate for at least 4 hours, or preferably overnight, stirring occasionally. 
Allow salad to come to room temperature for 30 minutes before serving. Toss well just before serving.


Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 
2 1/2 tablespoons paprika 
2 tablespoons salt 
2 tablespoons garlic powder 
1 tablespoon black pepper 
1 tablespoon onion powder 
1 tablespoon cayenne pepper 
1 tablespoon dried oregano 
1 tablespoon dried thyme 
Combine all ingredients thoroughly. 

Yield: 2/3 cup 

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Macaroni Salad 

Dressing: 
3/4 cup buttermilk 
3/4 cup mayonnaise 
1 tablespoon Dijon mustard 
1/2 teaspoon Worcestershire sauce 
Black pepper to taste 
Salad: 
3 cups cooked elbow macaroni 
1 pound lean, cooked ham, cut into 1/2-inch cubes 
2 ribs celery, chopped 
1/2 cup peas 
1/2 cup chopped sweet pickles 
1/2 cup chopped red bell pepper 
2 scallions, chopped 
Garnish: 
Cherry tomatoes

To make the dressing, whisk all ingredients together in a small bowl; cover, and refrigerate until ready to use. 
For the salad, toss macaroni in a large bowl with ham, celery, peas, pickles, red pepper and scallions; add dressing and toss again. Garnish with cherry tomatoes.

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Ratatouille with Feta, Green Olives, and Almonds 

1 cup whole almonds 
6 tablespoons extra-virgin olive oil, plus more as needed 
1 teaspoon red chili flakes 
3 cloves garlic, chopped 
Sea salt and freshly ground black pepper 
1 pound feta cheese, crumbled 
1 cup pitted green olives 
1 bunch fresh basil, leaves hand-torn 
1 medium onion, chopped 
5 medium Japanese eggplant, chopped 
3 medium zucchini, chopped 
3 tomatoes, seeded and chopped 
1 tablespoon capers, drained 
1 (28-ounce) can whole peeled tomatoes, drained and hand crushed 
1 tablespoon balsamic vinegar

Put the almonds into a large skillet over medium heat. Gently toast the nuts, being careful not to let them burn, for about 3 minutes. Add 3 tablespoons olive oil, 1/2 teaspoon red chili flakes, 1 chopped garlic clove, and salt and pepper to taste. Cook for another 3 minutes and transfer to a plate to cool. Crush the almonds roughly and put them into a bowl along with the feta cheese, olives, and 1/3 of the basil leaves. Mix well to combine all the ingredients. 
Put 3 tablespoons olive oil and the remaining 1/2 teaspoon chili flakes into the skillet over medium heat. Add the onions, remaining garlic, and 1/3 of the basil leaves and cook until the onions start to soften, about 5 minutes. Put in the eggplant and cook until it is soft, about 10 minutes, adding more olive oil if necessary. Add the zucchini, fresh tomatoes, and capers; season with salt and pepper. Continue cooking until these vegetables are soft but still whole. Add the canned tomatoes, vinegar, and remaining basil leaves. Continue to cook for another 15 minutes; remove from the heat and set aside to cool. 

To serve, put the ratatouille into a bowl or platter and top with the feta, olive, and almond mixture.

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Veronica's Potato Salad 

3 medium russet potatoes (about 2 1/2 pounds total) 
1/4 cup olive oil, plus additional olive oil, if necessary 
1 pound good-quality hot dogs, pierced 
1/4 cup chopped fresh Italian parsley leaves 
2 tablespoons chopped fresh basil leaves 
Salt and freshly ground black pepper

Boil the potatoes whole until tender, about 10 minutes. Drain and cool to room temperature. Peel and cut potatoes into bite-size pieces, discarding potato skins. 
Put the hot dogs into a hot grill pan and cook until golden brown, about 10 minutes. Cool the hot dogs to room temperature, then cut them crosswise into bite-size pieces. 

Toss the potatoes, parsley, basil, and olive oil in a large bowl. Season the potato salad with salt and pepper, to taste. Add the hot dogs to the salad and toss. Season to taste, adding additional olive oil if the salad seems too dry. Serve the salad at room temperature.

Main Dishes:

Miss Leslie's Ham Salad on Biscuits

One great perk that comes along with working in and around food is that you are often surrounded by others who love to cook and eat as much as you do. Serious recipe swapping and swiping occurs as a result. Now, I don't know if Leslie makes anything of mine at home, but this recipe for her ham salad that she passed on to me one day at work is gonna be made in my kitchen, frequently!


2 tubes, 6 pieces each, large bake-off biscuits (recommended: Pillsbury brand, from dairy aisle of market) 
1 pound cooked ham from the deli, 1/4-inch thick slices, diced 
3 ribs celery, from the heart, finely chopped 
1/2 cup salad olives with pimento, drained, chopped 
1 jalapeno pepper, seeded, finely chopped 
4 scallions, finely chopped 
1/4 cup chopped flat-leaf parsley - a couple of handfuls of leaves 
1/3 cup mayonnaise, just enough to bind salad 
3 tablespoons prepared yellow mustard 
3 tablespoons dill pickle relish 
Salt and black pepper

Prepare bake-off biscuits to package directions, 8 to 10 minutes in the oven. Cool biscuits on wire rack. 
Combine all remaining ingredients in a bowl and adjust seasonings, to taste. 

Split cool biscuits and fill with Leslie's DEEELICIOUS ham salad.

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West 52nd Street Steak Sandwich 

6 crusty rolls, such as a Portuguese or country sourdough, split in half lengthwise 
1/3 cup Dijon mustard 
1 1/2 pounds grilled medium-rare steak, preferably from porterhouse, hanger, or ribeye, thinly sliced 
Kosher salt and freshly ground black pepper 
3/4 pound Saga blue cheese, cut into 12 slices 
ROASTED SHALLOTS, roughly chopped, recipe follows 
4 cups loosely packed watercress, washed and dried

Toast the rolls, split side-up, under a broiler. 
Transfer the rolls to a work surface. Using a knife, slather the bottom half of each roll with some of the mustard and top with slices of the beef, overlapping the meat slightly. Season with salt and pepper to taste. Cover each portion of meat with 2 slices of cheese. Broil until the cheese is lightly browned and melted, about 1 minute. 

Transfer the open-faced sandwiches to the work surface. Top each sandwich with 1/6 of the roasted shallots and the watercress. Slather the roll tops with the remaining mustard and cover the sandwiches. Slice the sandwiches in half crosswise.


Roasted Shallots 
18 shallots (about 1 3/4 pounds), unpeeled 
1/4 cup extra-virgin olive oil 
1 tablespoon kosher salt, plus more 
Freshly ground black pepper

Preheat the oven to 400 degrees F. In a large bowl, toss the shallots with oil, and the salt and season with pepper to taste. Transfer to an aluminum foil-lined baking sheet and arrange in a single layer. Bake until the shallot skins are somewhat charred and crispy and the shallots are very tender, about 40 minutes. Remove from the oven and allow to cool slightly. 
Using a knife, slice off the tips of the shallots (the end opposite the root end) and discard. Gently squeeze the shallots from their skins and season with salt and pepper to taste. Serve warm or at room temperature.

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Muffuletta Sandwich on Sourdough Bread 

1 large round sourdough bread loaf, recipe follows 
3/4 to 1 cup Creole Olive Salad, recipe follows 
4 ounces mortadella, thinly sliced 
4 ounces cappocolo, culatello, or other cured Italian ham, thinly sliced 
4 ounces mozzarella, thinly sliced 
4 ounces provolone, or Fontina, thinly sliced 
Pickled pepperoncini, garnish

Slice the bread in half horizontally, and remove enough of the doughy insides to make room for the fillings. Spread about 1/4 cup of the olive salad and its oil on the bottom and top pieces of bread, spreading to saturate the bread with oil. Alternately layer the bottom bread with the meat, cheese, and remaining olive salad to taste. 
Cut into quarters and wrap tightly in butcher's paper or plastic wrap. Let sit for 30 minutes for the flavors to marry and the oil to soak into the bread. Unwrap and place on a large serving plate with the pepperoncini. Serve.

Basic Sourdough Bread: 
2 cups bread flour 
1 1/2 cups sourdough starter, recipe follows 
3/4 teaspoon salt

In an electric mixer with the dough hook, combine the flour, starter and salt, and knead until it no longer sticks to the sides or bottom of the mixing bowl. 
Place a lightly oiled bowl, turning to coat. Cover with plastic wrap and let dough rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours. Turn out onto a lightly floured surface. Sprinkle lightly with flour and knead gently, removing any large air bubbles. Knead into a small circle, then shape into a tight ball, pinching the seams together underneath. Place on a well-floured board or baking peel, seam-side down. Cover with a kitchen towels and let rest until doubled in size, about 1 hour. 
Preheat a baking stone, if available, on the bottom rack of an oven at 400 degrees F. With a sharp, serrated knife, cut a large "X" or cross-hatch pattern into the top of the dough. 
Spray lightly with a mister and transfer to the baking stone (or place on a heavy baking sheet lightly dusted with cornmeal) and bake until golden brown and the bread sounds hollow when thumped on the bottom, about 60 minutes. (Sourdough should have a darker crust than other breads, so leave in the oven 5 minutes after you think it is done.) 
Remove the loaf from the oven and let cool on a wire rack for at least 30 minutes before serving.

Basic Sourdough Starter: 
3 cups warm water (110 degrees F) 
1 1/2 tablespoons active dry yeast 
1 teaspoon sugar 
3 cups all-purpose flour

In a large bowl, combine the water, yeast, and sugar. Let sit until the yeast becomes foamy, about 5 minutes. (If the yeast does not foam, discard the mixture and begin again with a new yeast.) 
Add the flour and stir vigorously to work air into the mixture. Cover with a towel let rest in a warm, draft-free place (an oven with its pilot light or light bulb turned on works well) for 8 to12 hours. (The mixture should become very bubbly.) Use immediately or cover loosely with plastic wrap and store in the refrigerator. 
Preserving the Starter: Each time you remove a portion of the starter for a recipe, reserve at least 1/4 cup and replace the amount you have taken out with equal amounts of flour and water. 
For example, if you remove 1 cup of starter, you must replace it with 1 cup of flour and 1 cup of warm water. Whisk these ingredients into the starter until blended but not completely smooth, cover loosely, and return to the refrigerator. 
Also, the starter must be maintained by feeding it every few days. Refresh by removing 1 cup of the starter (give to a friend or discard it) and adding 1 cup of flour and 1 cup of warm water. Whisk until blended but not smooth. Cover loosely and return to the refrigerator. 
If you plan to be away longer than a week, freeze the starter in a sterilized, airtight freezer container. Thaw the starter 2 days before you plan to bake with it. Refresh as indicated above with 1 cup each of flour and warm water. Cover and leave at room temperature 12 hours or overnight before using. 
CAUTION: Never keep your starter tightly closed! The gasses expelled by the yeast will build up pressure and may cause the container (such as a glass jar) to burst! 
Yield: 5 to 6 cups

Creole Olive Salad: 
1/2 cup pitted brine-cured black olives, such as Nicoise, sliced 
1/2 cup large (queen) pimiento-stuffed olives, sliced 
1/4 cup extra-virgin olive oil 
1 tablespoon minced shallots 
1 tablespoon finely chopped celery 
1 tablespoon minced fresh flat-leaf parsley 
1 teaspoon minced garlic 
3/4 teaspoon freshly ground black pepper

Combine all the ingredients in a medium mixing bowl and mix well.

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Corn on the Cobb Salad Wrap with Grilled Onion Blue Cheese Dressing 

2 whole skinless boneless chicken breasts (about 1 1/2 pounds total)
Salt and freshly ground pepper
1 tablespoon olive oil
6 slices prosciutto
2 ripe avocados
1/2 head romaine, rinsed, spun dry, and finely chopped (about 4 cups)
1 cup cooked corn (fresh or frozen), heated or defrosted
1 bunch watercress 
2 tomatoes, seeded and finely chopped
3 large hard-boiled eggs, separated and chopped
4 large flour tortillas
1 1/2 cups Grilled Onion Blue Cheese Dressing, recipe follows


Preheat a grill or grill pan.

Season chicken breasts on both sides with salt and pepper and drizzle with olive oil. Grill for about 4 to 5 minutes on each side or until cooked through. Set aside to rest for 2 minutes and then cut into bite-size pieces.

In a skillet, cook the prosciutto over moderate heat until it is crisp; transfer with a slotted spoon to paper towels to drain. Break into bite-size pieces.

Halve, pit, peel and cut the avocado into 1/2-inch pieces. 

In a large salad bowl, toss together the romaine, corn, and watercress. Add the chicken, prosciutto, tomatoes, egg yolks and whites, and avocado. 

Pour Grilled Onion Blue Cheese Dressing over salad and toss well. Divide over tortillas and fold or roll up to make a sandwich wrap. 


Grilled Onion Blue Cheese Dressing:
1 sweet white onion
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 cups mayonnaise
1 cup sour cream 
1 cup buttermilk
2 teaspoons hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
12 ounces blue cheese, crumbled

Preheat a grill or grill pan. Onions can be grilled utilizing a stove top grill pan or outside grill.

Remove outer skin of the onion. Cut into 1/2-inch thick circles. Place in bowl and season with extra-virgin olive oil, salt, and pepper, to taste. Transfer onion to grill or grill pan and cook over medium-high heat until they have a transparent, caramelized color, about 5 to 7 minutes. Remove from heat and allow to cool, then cut into medium dice.

In mixing bowl, combine mayonnaise, sour cream, buttermilk, hot sauce, and Worcestershire until well blended. Add blue cheese and mix well to incorporate throughout dressing. Fold in diced grilled onions. Check for seasoning. Refrigerate until ready to use.

Yield: 4 cups
 

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Gussie's Fried Chicken with Pecan-Honey Glaze 

They have deep-fat fryers at the Pirates' House. If you have one at home, by all means use it.


1 (3 1/2-pounds) frying chicken, cut up, or your favorite chicken parts
2 large eggs
Salt and pepper
Garlic powder
Vegetable shortening or vegetable oil
2 cups self-rising flour
1 cup (2 sticks) butter
1/2 cup honey
1 cup coarsely chopped pecans
Brown paper bag


Rinse the chicken and pat it dry. Beat the eggs in a 9 by 13-inch dish. Lay the chicken pieces in the dish, and sprinkle with salt, pepper, and garlic powder. Turn the chicken and season the other side, then slosh the chicken parts around in the egg until well coated. 

Put enough shortening or oil in a cast iron pan or electric skillet to come just halfway up the sides of the chicken parts. Heat the shortening or oil just until smoking, about 375 degrees F. Put the flour in a paper bag, add the chicken pieces, a few at a time, and shake to coat well. Remove the chicken with tongs and place it in the hot fat. Cover the pan, leaving a crack for steam to escape, lower the heat to 325 degrees F for electric skillet, and cook for 10 minutes. Turn the chicken with tongs, cover again (leaving the lid open just a crack), and cook for 10 minutes longer. Very large pieces may need to be cooked a little longer. Drain the chicken on paper towels and transfer to a platter. 

To make the glaze, melt the butter in a saucepan over low heat. Whisk in the honey until well blended. Bring to a simmer and add the pecans. Simmer for 10 minutes, stirring occasionally. Ladle the glaze over the hot fried chicken and serve.

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Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette 

3/4 pound orzo, cooked al dente 
1 large cucumber, seeded, quartered lengthwise, and sliced 
3 green onions, thinly sliced 
1 pint grape tomatoes, halved 
1/4 cup chopped fresh dill, plus extra for garnish 
1/4 cup white wine vinegar 
3 tablespoons Dijon mustard 
1/2 cup olive oil, plus additional for brushing shrimp 
Salt and freshly ground pepper 
3/4 pound feta cheese, crumbled 
16 medium shrimp, peeled and de-veined

Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese. 
Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill. 

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Grilled Tuna Salad Sandwiches with Lemon-Habanero Mayonnaise and Watercress 

3 cups fresh lemon juice 
1/2 to 1 whole habanero chile, chopped (only use the whole if you like it hot) 
1 teaspoon grated lemon zest 
1 cup best-quality mayonnaise 
Salt and freshly ground pepper 
1 small red onion, finely diced 
1 large stalk celery, finely diced 
2 tablespoons chopped fresh flat-leaf parsley 
4 (8-ounce) tuna steaks 
Olive oil 
8 slices hearty bread (Italian, French, ciabatta, or country white) 
Watercress

Heat grill to high. Place lemon juice in a small saucepan and bring to boil on the grates of the grill. Cook until reduced to 1/2 cup. Remove from the grill and let cool slightly. Leave grill on high heat. 

Place lemon syrup, habanero, lemon zest, and mayonnaise in a blender and blend until smooth. Season with salt and pepper, to taste, and transfer to a large bowl. Add the onions, celery, and parsley and set aside. 
Brush tuna with oil and season with salt and pepper on both sides. Grill for 3 minutes per side or until slightly charred and cooked to medium doneness. Remove from the grill and let rest 5 minutes before cutting into small dice or flaking with a fork. Add the flaked tuna to the mayonnaise mixture and gently mix until combined. Divide the tuna salad among 4 slices of bread. Top the salad with a few sprigs of watercress and top with the remaining bread.

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Caponata Picnic Sandwiches 

1/4 cup olive oil 
1 celery stalk, chopped 
1 medium eggplant, cut into 1/2-inch pieces 
Salt 
1 red bell pepper, cut into 1/2-inch pieces 
1 medium onion, chopped 
1(14 1/2-ounce) can diced tomatoes 
3 tablespoons raisins 
1/2 teaspoon dried oregano leaves 
Freshly ground black pepper 
1/4 cup red wine vinegar 
2 teaspoons sugar 
1 tablespoon drained capers 
1 loaf ciabatta bread, cut crosswise into 6 equal pieces 
2 garlic cloves, peeled 
6 slices (1/3-inch-thick) drained fresh water-packed mozzarella

Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste. 
Cut the bread pieces horizontally in half. Grill the bread cut-side down on a grill pan over medium-high heat until golden, about 2 minutes. Rub the whole garlic cloves over the toasted side of the bread. Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half, and serve. 

To take for a picnic: Wrap the sandwiches separately in plastic wrap or parchment paper. Chill until ready to serve, or keep at room temperature up to 1 hour.

Desserts: 

Summer Fruit with Wine and Mint 

Bring the wine and sugar to a boil in a small saucepan, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from the heat.

Chop and combine the cantaloupe, strawberries, grapes, and mint in a large bowl. Pour the warm wine mixture over; toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours.

Transfer to the fruit mixture to a wide jar with a tight-fitting lid. Keep chilled

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Bittersweet Double Chocolate Coconut S'mores 

12 large marshmallows 
12 ounces bittersweet chocolate, cut into 3-ounce pieces 
8 whole chocolate graham crackers 
1/4 cup toasted coconut

Heat grill to high. Place marshmallows on skewers or sticks, 3 to a stick, and hold over the grates of the grill until golden brown on all sides and melted in the center. Place chocolate on 4 of the graham crackers. On each graham cracker, sprinkle 1 tablespoon of the coconut over the chocolate and then place 3 of the toasted marshmallows on the coconut. Place the remaining graham crackers on top of the marshmallows and wrap each s'more in foil. Place each s'more on the grill for 2 to 3 minutes. Remove from the grill and serve immediately. 

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Chocolate Crusted Coconut Bars

For the Chocolate Crust: 
1 1/2 cups all-purpose flour 
1/4 cup sugar 
2 tablespoons unsweetened cocoa powder 
8 tablespoons (1 stick) unsalted butter, room temperature 
For the Coconut Macaroon: 
4 cups unsweetened coconut flakes 
8 large egg whites 
2 cups confectioners’ sugar 
1/2 cup sweetened coconut cream 
2 ounces melted bittersweet chocolate, for decorating


Set a rack in the middle of the oven and preheat to 375 degrees F. 
Lightly coat a 9 by 13-inch baking pan with non stick vegetable spray. 

Put the flour, sugar, and cocoa into the bowl of a food processor fitted with the metal blade. With the machine on pulse, add the butter, bit by bit. Process until the dough is thoroughly blended and masses together. 

Between 2 sheets of waxed paper or parchment, roll the dough into a 9 by 13-inch rectangle. Peel off 1 sheet of the waxed paper and fit the dough into the bottom of the prepared pan. Peel off the other sheet. With a fork, prick little holes in the dough. Refrigerate while making the macaroon. 

Coconut Macaroon: 
Mix the 4 cups coconut, the egg whites, confectioners’ sugar, and coconut cream together. Lightly press this macaroon mixture over the coconut crust. Bake until golden brown and just barely set, about 15 minutes. Set on a rack to cool. Cut into bars approximately 3 by 3-inch squares. Drizzle with melted chocolate. 

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Chocolate Toffee Bites

Notes about the recipe: This is a great way to get your chocolate fix in warm weather since the chocolate is stirred into the toffee and so no melting on the fingers! It's great to snack and nice at the end of a meal with coffee. I learned this from the head pastry chef at Valrhona Chocolates.


2 cups sugar 
1/2 cup butter 
2 ounces bittersweet chocolate, chopped 

Place the sugar in a heavy-bottomed saucepan and caramelize on high heat stirring constantly. It will turn amber brown in about 5 minutes. When it is a uniform caramel color, add the butter, and stir it in. Once mostly combined, add the chocolate, and stir to blend. Pour it out onto a silpat or parchment lined sheet pan, and spread it with an offset spatula 1/8-inch thick. Let cool and break into small pieces. Store in an airtight container 

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Paper Cupcakes

2 cups all-purpose flour 
1 teaspoon baking soda 
1 cup unsalted butter, slightly softened 
1 cup sugar 
1 cup brown sugar 
4 eggs 
6 ounces unsweetened chocolate, melted 
1 teaspoon vanilla extract 
1 cup buttermilk 
24 paper cups (recommended: Dixie) 
For the frosting: 
2 egg whites 
6 tablespoons cold water 
1 1/2 cups sugar 
1/2 teaspoon cream of tartar 
1 teaspoon pure vanilla extract


Preheat oven to 350 degrees F. 
Sift together the flour and baking soda and set aside. In a mixer with a whip attachment cream the butter until light and fluffy then add the sugars and continue mixing to cream them together. Add the eggs gradually and let them thoroughly mix in. Then add the melted unsweetened chocolate and mix in well. Add the vanilla and 1/3 of the buttermilk and mix, then add 1/2 of the dry ingredients and mix in well. Repeat alternating wet and dry ending with wet. 

Place un-waxed paper cups on a sheet pan and fill them 3/4 full. Bake until firm to the touch on the top of the cupcakes, 20 minutes. 

Make the frosting: Off the heat, combine the egg whites, cold water, sugar, and cream of tartar in the top of a double boiler. Whisk until smooth. Place over boiling water and whisk constantly or beat with a hand mixer until the frosting is stiff and holds peaks (this will take about 10 to 15 minutes). Remove from the heat and whisk in the vanilla. Let cool, whisking often. 

Let cakes cool in the pan, and then frost while still in the cups.

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Super Lemony Lemon Squares

12 tablespoons (1 1/2 sticks), plus 1 tablespoon cold unsalted butter 
1 3/4 cups plus 3 tablespoons all-purpose flour 
2/3 cup confectioners' sugar, plus more for garnish 
1/4 cup cornstarch 
3/4 teaspoon salt plus a pinch 
4 eggs, lightly beaten 
1 1/3 cups granulated sugar 
1 1/2 teaspoons lemon zest 
2/3 cup fresh lemon juice, strained 
1/4 cup whole milk 
2 tablespoons limoncello, or other lemon-flavored liqueur, optional

Lightly butter a 9 by 13-inch baking dish with 2 teaspoons of the butter and line with 1 sheet of parchment or waxed paper. Butter the top of this sheet of paper with 1 teaspoon of the remaining butter and then lay a second sheet of parchment or waxed paper crosswise over the first sheet. The parchment should be cut large enough so that the sides are even with the top of the baking dish; this extra paper will function as handles to help you remove the lemon squares from the pan later. Set pan aside. 
In a large bowl combine 1 3/4 cups of the flour, 2/3 cup of the confectioners' sugar, the cornstarch, and 3/4 teaspoon of the salt and mix thoroughly. Cut the remaining 12 tablespoons of butter into small pieces and add to the flour mixture. Using your hands, 2 forks, or a pastry blender, work the butter into the flour mixture until the mixture resembles coarse meal. Transfer the butter-flour mixture to the prepared baking dish and press into an even 1/4-inch layer along the bottom and partly up the sides of the pan. Refrigerate for 30 minutes. 

While the crust is chilling, preheat the oven to 350 degrees F. 

Bake the crust until golden brown, about 20 to 25 minutes. 

While the crust is baking, assemble the filling by combining the eggs, granulated sugar, flour, and lemon zest in a medium bowl and whisking until smooth. Stir in lemon juice, milk, limoncello, and remaining pinch of salt and mix well. 

When the crust is golden brown, remove it from the oven and reduce the oven temperature to 325 degrees F. Stir the lemon mixture again, then pour onto the warm crust. Bake until the filling is set, about 20 minutes. Transfer to a wire rack to cool completely. Grasp the waxed paper that lines the 2 longest sides of the baking dish and remove the bars from the pan by pulling up gently. The entire dessert should easily dislodge and come away from the pan. Transfer to a cutting board and, using a clean knife, cut into squares, wiping knife after each cut. Place a small amount of confectioners' sugar into a small sieve, and sprinkle the bars with the sugar. Serve immediately, or refrigerate, wrapped with plastic wrap, up to 2 days, until ready to serve. 

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Watermelon and Cantaloupe Salad with Mint Vinaigrette

1 bunch fresh mint, chopped 
1/4 cup lemon juice, from about 1 lemon 
1/4 cup simple syrup, recipe follows 
1/8 teaspoon amaretto 
2 cups watermelon balls, from about half a watermelon 
2 cups cantaloupe balls, from about 1 cantaloupe

In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth. 
In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.


Simple Syrup: 
1/2 cup water 
1 cup sugar 
In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator. 

Yield: 1 cup

Beverages: ( add your favorite vodka or rum to any these to spice them up )

Italian Lemonade

Italian Lemonade 
2 cups lemon juice, about 12 to 15 lemons 
2 cups Basil Simple Syrup, recipe follows 
2 cups cold or sparkling water 
Ice 
Lemon twists, for garnish

Mix lemon juice, Basil Simple Syrup, and water together in a pitcher. Store in the refrigerator until ready to serve. Pour over ice filled glasses and garnish with a lemon twist. 

Basil Simple Syrup: 
1 bunch fresh basil, washed and stemmed 
2 cups sugar 
1 cup water 
In a saucepan combine basil, sugar, and water and simmer until the sugar is dissolved, 5 minutes. Cool, strain the simple syrup, and store in the refrigerator.

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Blackberry Lemonade

About 6 lemons 
4 cups water 
1 cup sugar 
1/2 cup picked-over fresh blackberries 
Garnish: lemon slices

With a vegetable peeler remove zest from 4 lemons and squeeze enough juice from these and remaining 2 lemons to measure 1 cup. 
In a saucepan boil 2 cups water with sugar, stirring, until sugar is dissolved. Add zest, lemon juice, and remaining 2 cups water and cool. 

In a food processor or blender puree blackberries and stir into lemonade. Pour blackberry lemonade through a sieve into a pitcher or other container and chill. Chill lemonade, covered, at least until cold and up to 2 days. 

Serve lemonade over ice in tall glasses, garnished with lemon slices.

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Summertime Litchi Iced Tea

4 quarts water 
10 litchi tea bags 
1/2 cup ginger juice 
1/4 cup fresh lemon juice 
1/4 cup fresh lime juice 
1/2 cup sugar 
2 cups cranberry-flavored vodka 
Lemon and lime slices, for garnish

Bring the water to a boil in a large pot, and remove from the heat. Add the tea bags, ginger, lemon, and lime juices and sugar. Allow the tea to steep for 10 minutes, remove the tea bags and cool the tea. Stir to be sure that the sugar is dissolved, and place in a large pitcher. Refrigerate until thoroughly chilled. 
Just before serving, add the vodka to the tea and serve in tall glasses filled with ice. Garnish with lemon and or lime slices.

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Mint Iced Tea

1 quart water 
4 family size tea bags (recommended: Luzzienne) 
2 cups sugar 
1 bunch mint leaves 
1 lemon, slices for garnish

In a large pot bring the water to a boil. Remove pot from heat, add the tea bags, cover with a lid, and allow tea to steep in water for 20 minutes. Take a 1 gallon jug and pour the sugar into the jug and cover with some hot tap water. Stir the sugar around to dissolve while the tea is steeping. Once the tea has steeped, remove the lid and the tea bags. Pour the tea into the jug with the sugar, stir, and place the tea bags back into the jug. Stir the tea well, making sure the sugar dissolves. Fill the jug with cold water to yield 1 gallon. 
To serve, pour each glass of tea and garnish with a slice of lemon and mint leaves.

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Mango Iced Tea

1 1/2 quarts cold water 
6 high quality black tea bags 
2 cups mango nectar 
Sugar 
1/4 cup fresh mint leaves 
Thinly sliced mango

Bring water to a boil, turn off heat add tea bags and steep until tea is dark, about 5 minutes. Remove bags, add mango nectar and add sugar, to taste. Stir until sugar is dissolved. Place in pitcher and add mint leaves. Pour over ice and garnish with mango slices.  

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Iced Tea with Grenadine

4 cups iced tea (homemade or store-bought) 
1/4 cup fresh lemon juice (1 to 2 lemons) 
1/4 cup grenadine 
Ice, for serving

In a large ball jar (or other transporting container), mix together the tea, lemon juice, and grenadine. Pour over ice when ready to serve.

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Half and Half with Lemonade Ice Cubes

8 cups cold water 
2 cups freshly squeezed lemon juice 
1 cup simple syrup 
1 quart freshly brewed iced tea

Pour water, lemon juice, and simple syrup into a large pitcher or pourable container and stir until combined. Reserve 1 quart of homemade lemonade for making the Half and Half. Pour some of the lemonade into an empty ice cube tray and freeze until frozen solid. 
Transfer lemonade ice cubes to a large pitcher or easily transportable and pourable container. Pour the iced tea and 1 quart of the homemade lemonade over the lemonade ice cubes and stir to blend. 

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Aqua Fresca di Frutta

large cantaloupe or 1/2 a watermelon, seeded and diced (about 3 cups) 
1 1/2 cups water 
1/2 cup sugar, plus more to taste 
2 to 3 limes, juiced 
Pinch salt

Puree cantaloupe or watermelon in a food processor and pour through a fine sieve to eliminate pulp. In a pitcher, mix strained fruit puree with water and add sugar, lime juice, and salt, to taste. 

Chef's Note: This and other similar fruit drinks, which translate literally as "fresh water," are served all over Mexico and they're a cinch to replicate at home. The key is to strain the pulpy fruit to make a clearer liquid. Instead of melon, you could use strawberries, pineapple, mango, or any fruit that is soft enough to puree.