These are wonderful and fresh tasting. The beef can be grilled and sliced and put in the sauce ahead of time. And toppings can be added - such as sprouts, chopped peanuts, etc...

THAI ROAST BEEF AND LETTUCE ROLLS
*1/2 Cup fresh lime juice
*1/4 cup Asian fish sauce
*1/4 cup granulated or light brown sugar
*2 lg garlic cloves, minced
*2 tsp minced small fresh green chile such as Thai or serrano, including seeds, or 1 tsp dried hot red pepper flakes
*16 very thin slices rare roast beef (3/4 to 1 lb) I use flank steak
*16 large lettuce leaves, from 1 head Boston or 2 heads Bibb
*16 fresh mint sprigs (I don't use)
*16 fresh cilantro sprigs
*2 carrots, cut into 1/8 inch thick matchsticks
- can also cut julienne slices of cucumbers.
Whisk together lime juice, fish sauce, sugar, garlic, and chile in a medium bowl until sugar is dissolved. Toss roast beef with half of sauce to coat. Season with salt.
Arrange leaves, sprigs, and carrots on a platter and serve with beef. To assemble, fill each lettuce leaf with a bit of beef, a mint sprig, a cilantro sprig, and some carrots, and whatever toppings you have. Serve with remaining sauce.

SKIP AND GO NAKED from Susan Branch's "The summer Book"

These are really delicious! And pink, like Double Bubble gum. All my friends have a "Skip and Go Naked" story and now you can too! (that is, if you want one.)

Makes 2 big drinks

2/3 cup cold beer
2/3 cup frozen pink lemonade concentrate
¼ cup vodka
Straws or stirrers

Fill blender container ½ way with ice. Pour in beer, lemonade and vodka, blend well and serve.

Stacy's note: These are very refreshing  not too sweet and you donÂt taste the beer. Wonderful on a hot day. But be careful, they taste so good they can do some damage...:-)

Stacy, I had forgot about that drink. I'll have to make them in the next few weeks. They can do some damage....I'll leave it at that. LOL Good to see you back here!

David

We enjoyed this one a couple of years ago.

PITA CRISPS WITH SPINACH, WALNUT, AND GARLIC PUREE

3 pita breads ( 8 inches in diameter0
9 tablespoons extra virgin olive oil
Salt
1 cup fresh spinach, washed and coursely chopped
½ cup bread crumbs
¼ cup cold water
¾ cup plus 2 tablespoons walnut halves
3 gloves garlic, minced
2 teaspoons fresh lemon juice
Salt and fresh ground black pepper
Lemon wedges as a garnish

Preheat to 375. Separate each pita bread into 2 rounds, and cut each round into 8 wedges.
Place the wedges on a baking sheet. Drizzle with 3 tablespoons of the olive oil, sprikle
with salt, and toss together. Bake in the oven, tossing occasionally, until crisp, 10 Â12
minutes. Remove from the oven and let cool on the baking sheet. Leave oven on.

Bring a pot of salted water to a boil. Add spinach to the boiling water and immediately
drain it. Pat dry with paper towels.

Soak the bread crumbs in the cold water, and then squeeze them well to remove the
excess moisture. Discard the water.

Place the walnuts on a baking sheet and bake in the oven until they are golden, 7 minutes.
Chop enough of the walnuts to make 2 tablespoons, and set a side.

Combine the spinach, bread crumbs, remaining walnut halves, remaining 6 tablespoons
olive oil, garlic, and lemon juice in a blender or food processor. Blend to create a
smooth paste. Taste, and season with salt and pepper.

Mound the puree on a plate, and sprinkle with the reserved chopped walnuts. Garnish
with lemon wedges, and serve with pita crisps.

Makes 48 pita crisps and 11/2 cups puree: serves 8

Home Cookin Chapter: Recipes From Thibeault's Table

1 focaccia, homemade or purchases

1 roasted red pepper, cut into strips and drizzled with olive oil.

1 recipe homemade Tapanade (or purchase all ready made)

Chevre (Goat cheese)
. Cut the Focaccia into bite size squares

Cut the roasted pepper into small strips

Warm the Goat Cheese in the microwave to soften.

Put a dollop of goat cheese on top of each square of focaccia.

On half the focaccia place a few strips of pepper and on the other half
place a small spoon of Tapenade.

Home Cookin Chapter: Recipes From Thibeault's Table

Black Olive Tapenade
====================
Olive Tapenade
2 large garlic cloves
1 3/4 cups pitted Kalamata olives
4 anchovy fillets
1 1/2 tablespoons drained capers
2 to 4 Tablespoons fresh basil
1 tablespoons fresh lemon juice
1/4 cup olive oil
salt/pepper to taste
. Finely chop the garlic cloves in a food processor. Add olives,
anchovies, capers, basil . Process until almost smooth. Add lemon
juice. With machine running, gradually add the olive oil. Blend mixture
until smooth. Season tapenade to taste with pepper. Transfer to a small
bowl. Serve on slices of french bread.

Options:

Use some or all green olives

add small can of quality tuna

add 1 to 2 tablespoons brandy

add more anchovies

Home Cookin Chapter: Recipes From Thibeault's Table

Lemon Pesto

1/2 cup firmly packed fresh basil
1/4 cup olive oil
2 tablespoons grated lemon zest
2 tablespoons grated Parmesan cheese
1 clove garlic
1 tablespoon pine nuts
.

In a food processor or blender, combine ingredients for Lemon Pesto.
Whirl until smooth. Rinse shrimp and pat dry. Place in a large
heavy-duty plastic bag or nonreactive bowl. Pour in pesto and seal bag
(or cover bowl). Rotate bag to distribute marinade and place in a
shallow pan. Refrigerate for at least 30 minutes or up to 4 hours,
turning shrimp occasionally.

Remove shrimp from bag and drain, discarding marinade. Thread shrimp on
skewers. Arrange skewers on cooking grate. If using charcoal, cook
directly over coals; if using gas, use medium heat and put skewers over
unlit side of grill (indirect heat method).

Place lid on grill. Cook, turning once halfway through cooking time,
until shrimp are opaque in thickest part (4 to 5 minutes; cut to test).
Transfer to platter or individual plates. Garnish with basil sprigs.

This recipe of Cindy Mac's is a summer favourite of ours.

Louisiana Bbq Shrimp (Cindy)
1 - 1 1/2 lbs. large shrimp
1 Stick butter ,melted (1/4 Pound)
3 Tbl Worcestershire
1/4 Tsp cayenne
1/2 Tsp coarse salt
1/4 Tsp fresh-ground pepper
2 Tsp fresh thyme (or 1/2 teaspoon Dried
1 Tbl fresh rosemary Chopped
1 Tbl olive oil

DEHEAD shrimp if necessary, but don't peel. Place in a shallow dish (I use a pie pan). Mix remaining ingredients together and pour over shrimp. Cover and place in the refrigerator to marinate for 2-3 hours.
BAKE in preheated 350 oven uncovered for 15-20 minutes. Serve with French bread to sop up all the wonderful juice.

I haven't tried this one yet but hope to this week. It's a T&T from Alexa '

Margarita Shrimp

Raw shrimp
Chili Powder
1/2 Cup tequila
1/4 fresh lime juice

One-half 6-ounce can frozen orangejuice concentrate, thawed

Toss shrimp in chile powder and grill . Squeeze lime over the shrimp and cool.

Bring the ingredients for the sauce to a simmer and add a slurry of cornstarch/water to thicken. Cool the sauce.

Serve cold on a tray with the dipping sauce in a salted margarita glass with sliced limes as a garnish. Sometimes I sprinkle on a chiffonade of cilantro but not always since some people really hate it.~

Hope you like it! Alexa

Shrimp can be boiled, grilled or sauted

Mussels In A Light Italian Sauce (San)

1/2 cup of butter
3 Tbl olive oil

sauté
2 chopped tomatoes for a couple of minutes

then add 4 or 5 chopped green onions
2 heads chopped garlic a pinch of rosemary, a pinch of oregano a small handful of chopped parsley add a little salt and pepper,

Add 1/2 Cup dry white wine (red works just fine too) when this has gotten to a high simmer

Add 3 to 4 # mussels cover the pot and cook just a couple of minutes, until the shells have opened

Use a slotted spoon to place the mussels into bowls. The remaining sauce is great for dipping bread into or, cook pasta and pour the sauce over it.

These are delicious. BBpick posted this and I make them all the time!

Marinated Mushrooms

1 pounds fresh mushrooms, stems removed
1/2 cup olive oil
1/2 cup red wine vinegar (any vinegar will do)
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 garlic clove minced
1/2 teaspoon ground black pepper
1 small onion thinly sliced

Bring a pot of water to a boil. Add mushrooms and cook for 1 minute. Remove from heat, drain and cover in ice water. Drain and cover once more in cold water. Drain and let cool in large bowl. Combine oil, vinegar and spices stirring to blend. In a container layer, mushrooms and onions then cover with liquid. Refrigerate at least 24 hours or longer.

Made this yesterday and it was sooo good. Would make anice appetizer for a casula summer dinner.

Grilled Flatbread with Carmelized Onions, Blue Cheese and Mushrooms.

Use your favourite pizza dough recipe or buy the dough.

2 TBSP butter
1/2 cup plus 2 TBSP EVOO
3 medium seet onins sliced thinly
1 tsp sugar ( I omitted)
2 pounds assorted mushrooms ( cultivated, shitake, portbella, etc)
Salt and Pepper
2 cups crumbled blue cheese
2 cups shredded mozarella, fontina or other semi soft

Melt butter and 2 TBSP EVOO in a suate pan, add onions and carmelize for about 20 mins.

Heat 1/4 cup EVOO in a sute pan add mushroomssaute until soft and lightly golden. Season with S&P

Form rounds from the dough, brush with remaining olive oil and grill until lightly golden on one side.

Flip the rounds so its cooked side up and spread with the onions, them the mushrooms then the moz then the blue cheese. Close grill and cook for about 3 mins until cheese is soft.

Cut into finger size pieces and serve.

Alexa posted this recently, thought it sounded yummy and could easily be done on the grill!

Tomato Tapas
Serves: 24 appetizer
Ingredients:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large plum tomatoes, seeded and chopped
12 sun-dried tomato halves in oil, drained and chopped
1 cup (4 ounces) shredded Italian 6-cheese blend
1/3 cup crumbled Gorgonzola or blue cheese
1/4 cup minced sweet onion
1 tablespoon minced fresh basil
1 teaspoon minced fresh rosemary
1/4 teaspoon garlic pepper
24 baguette slices

Preparation:
1. Combine first 8 ingredients.

2. Arrange baguette slices on a baking sheet. Spoon tomato mixture evenly over slices.

3. Bake tapas at 350*F (175*C) for 7 to 8 minutes or until cheese melts.

Nothing like a good Long Island Iced Tea on a hot summer day.

Long Island Iced Tea

3/4 oz tequila
3/4 oz rum
3/4 oz gin
3/4 oz vodka
3/4 oz triple sec
3/4 oz sour mix
splash cola

Shake liquors with sour mix. Pour in hurricane or tall glass. Add splash of cola and garnish with a lemon wedge.

Here are a couple of good spiced nut recipes. I make them all the time as I have a unlimited suppply of pecans. They don't last long with my group.

Barbecue Pecans (Riverrat)

Serving Size: 25
Ingredients:
2 tablespoons butter
1/4 cup Worcestershire sauce
1 tablespoon catsup
6 dashes Hot sauce
4 cups Pecans -- halves
salt -- to taste
Cooking Directions:
Melt butter in a large saucepan; add Worcestershire sauce, , catsup, and
hot sauce.
Stir in nuts; spoon into a glass baking dish, spreading evenly. toast at
400 degrees about 20 minutes, stirring frequently.
Turn out on absorbent towels, and sprinkle with salt.

SPICY SPANISH WALNUTS OR PECANS(Mique)
2 tablespoon butter
3 tablespoon sugar
2 teaspoon each grated orange and lime peel
1 teaspoon ground coriander, cinnamon, and cloves
¼ teaspoon each ground red pepper (cayenne) and salt
2 cups walnut or pecan halves

1. Melt butter in medium saucepan on low heat.
2. Add sugar, peels and spices.
3. Toss nuts w/spice mixture. Spoon onto cookie sheet.
4. Bake at 300 for 20 minutes or until nuts are toasted. Stir every 5 minutes. Let cool.

I have another one from Ann but can't find it on this computer...I guess it's at the office.

David

I was looking for a Roquefort Popover recipe from Mique, and found this thread instead, which has some recipes that look good to me, but I have not tried most of them yet.

Lars, not sure if you found the recipe you were looking for, so here it is.

Tiny Roquefort Popovers

=======================

Tiny Roquefort Popovers

From Williams-Sonoma

Posted by Mique

Vegetable oil, for brushing

1 cup (5 oz/155 g) all-purpose (plain) flour

1/2 teaspoon salt

1/4 teaspoon freshly ground white pepper

1 tablespoon finely chopped fresh flat-leaf (Italian) parsley

1 and 1/4 cups (10 fl oz/310 ml) milk, at room temperature

2 eggs, at room temperature

1 tablespoon unsalted butter, melted

3 ounces (90 g) Roquefort or other strong-flavored, crumbly blue

cheese, crumbled

.

Position an oven rack in the bottom third of the oven and preheat

to 450 (220°C). Generously brush two 12-cup nonstick mini muffin

pans with vegetable oil.

In a large bowl, whisk together the flour, salt, white pepper, and

parsley. In a large measuring pitcher, whisk together the milk,

eggs, and melted butter. Pour the wet ingredients over the dry

ingredients and whisk together until just combined (don't worry if

a few lumps remain). Pour the batter into the prepared muffin cups

to within about 1/4 inch (6 mm) of the rim (about 1 and 1/2

tablespoons each). Place a scant teaspoon crumbled cheese in the

center of each filled cup.

Bake for 10 minutes. Do not open the oven door during this time.

Reduce the heat to 350 (18O°C) and continue to bake until brown

and crusty and fully puffed, 8-10 minutes longer. Remove from the

oven and immediately transfer to a warmed: platter or napkin-lined

bowl. Serve at once. Or, let cool on racks (for up to 2 hours,

then reheat in a 350 (18O°C) oven for 10 minutes.

MAKES 24 WARM BITES.

Thanks, Ann! Our street is having a Halloween block party - the city has agreed to block off our street for it - and I was looking for some sort of snack/appetizer to make for this event. I think those would be a good thing to make for the street party, and I think they would be okay cold. I remember that when Mique posted the recipe that it got good reviews. I don't want to make anything sweet because there will be plenty of candy.

I'm out of powdered milk, and so I will have to put that on my list. Otherwise I have the rest of the ingredients, as I have a lot of parsley (and chives) in my yard. I might add a tiny bit of chives to the recipe, even though it is not included.

If I feel really ambitious (and generous) I might make spanokopita, using the recipe I got from Oly at our phyllo party: