Blueberry Slump

2 cups flour
1 ¾ cups sugar, plus more for sprinkling
4 ½ tsp. baking powder
1 tsp. kosher salt
4 tbsp. unsalted butter, cubed and chilled
1 ¼ cups milk
1 ½ lb. blueberries
1 cup fresh orange juice
¼ cup fresh lemon juice
Vanilla ice cream, for serving
1. Whisk together flour, ¼ cup sugar, baking powder, and ½ tsp. salt in a large bowl; add butter, and using your fingers, rub butter into flour until pea-size crumbles form. Add milk, and stir just until a moist dough forms; cover and refrigerate dough until ready to use.

2. Heat oven to 400°. Bring remaining sugar and salt along with blueberries and citrus juices to a boil in a 12″ cast-iron or enamelware skillet over high heat, stirring to dissolve sugar. Remove pan from heat, and using two tablespoons, portion and form chilled dough into 2 to 3″ oval dumplings, and drop them evenly on top of the blueberry mixture. Sprinkle dough dumplings with sugar, and transfer skillet to oven; bake until biscuits are cooked through and blueberry mixture is reduced, about 25 minutes. Serve hot with vanilla ice cream, if you like.

BON APPETIT

Guacamole-Goat Cheese Toasts

Ingredients

• 2 ripe avocados
• 3 tablespoons finely chopped red onion, divided
• 1/2 medium-size jalapeño pepper, seeded and chopped
• 1 garlic clove, pressed
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• 2 1/2 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1/2 cup crumbled goat cheese
• 1 fresh tomatillo, husk removed
• 1 (7-oz.) package miniature white pita rounds
• 2 tablespoons olive oil
• 1 plum tomato, seeded and finely chopped
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Preparation

 Cut avocados in half. Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky. Stir in 2 Tbsp. red onion and next 5 ingredients. Gently fold in cheese. Place plastic wrap directly on surface of mixture, and let stand at room temperature 30 minutes.

Meanwhile, preheat oven to 375°. Finely chop tomatillo.

 Separate pita rounds lengthwise into two halves. Arrange in a single layer on a baking sheet; drizzle with olive oil.

 Bake at 375° for 6 to 8 minutes or until toasted. Top each with 1 rounded teaspoonful avocado mixture. Stir together tomatillo, tomato, and remaining 1 Tbsp. red onion. Top avocado mixture with tomatillo mixture. Sprinkle with coarsely ground pepper to taste.

1 (8.5-oz.) French bread baguette may be substituted for pita rounds. Cut bread diagonally into 42 (1/2-inch-thick) slices, discarding ends.

BON APPETIT

Oven-Baked Pork Butt

Serve it on buns with the barbecue sauce.


1 (4- to 5-lb.) bone-in Boston butt pork roast

1/4 cup Smoky-Sweet BBQ Rub

Preheat oven to 350°.
Trim 1 (4- to 5-lb.) bone-in Boston butt pork roast. Rinse and pat dry.
Sprinkle with 1/4 cup Smoky-Sweet BBQ Rub. Let stand at room temperature 30 minutes.
Place pork in an aluminum foil-lined 13- x 9-inch pan. Bake 4 to 4 1/2 hours or until a meat thermometer inserted into thickest portion registers 195°.
Let stand 15 minutes.
Shred pork with 2 forks.

BON APPETIT

Sweet-and-Tangy Tomato Barbecue Sauce

1 cup ketchup

1/3 cup apple cider vinegar

1/4 cup firmly packed light brown sugar

1 tablespoon onion powder

1 tablespoon chili powder

2 tablespoons tomato paste

1 1/2 tablespoons dark molasses

2 teaspoons freshly ground pepper

Bring ketchup, 1 cup water, vinegar, brown sugar, onion powder, chili powder, tomato paste, molasses, and freshly ground pepper to a boil in a large saucepan over medium heat, stirring occasionally. Reduce heat to low; cover and cook, stirring occasionally, 25 minutes or until slightly thickened. Cool 10 minutes. Cover and chill until ready to serve. Store in refrigerator up to 1 week.

BON APPETIT

Strawberry-Spinach Salad

Ingredients
-1/4 red onion, thinly sliced

-2 (6-oz.) bags baby spinach

-1  (16-oz.) container strawberries, quartered

-1 (4-oz.) package crumbled blue cheese

-½ cup sliced toasted almonds

-Bottled red wine vinaigrette

-Salt and freshly ground pepper to taste

Preparation

 Toss together red onion and next 4 ingredients in a large bowl. Drizzle with red wine vinaigrette; sprinkle with salt and pepper to taste.

Note:

For a tasty flavor combination, replace the almonds, blue cheese, and red wine vinaigrette with pecans, goat cheese, and balsamic vinaigrette.

BON APPETIT

Cheesy BBQ Sloppy Joes

1 ½ pounds lean ground beef

1 (14.5-oz.) can diced tomatoes

1 cup ketchup

½ cup bottled barbecue sauce

1 tablespoon Worcestershire sauce

2 tablespoons chopped pickled jalapeño peppers (optional)

1 tablespoon liquid from pickled jalapeño peppers (optional)

1 (11.25-oz.) package frozen garlic Texas toast

½ cup (2 oz.) shredded sharp Cheddar cheese

Preparation

1. 1. Brown ground beef in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until beef crumbles and is no longer pink; drain well. Return to skillet. Stir in tomatoes, next 3 ingredients, and, if desired, jalapeño peppers and liquid. Cover and cook 10 minutes.
2. 2. Meanwhile, prepare Texas toast according to package directions. Serve beef mixture over Texas toast; sprinkle with cheese.

BON APPETIT

Combination long soup

- 6 oz thick egg noodles
- 5 dried black mushrooms, soaked
- 2 oz lean pork, cut into fine shreds
- 2 oz chicken boneless, cut into fine shreds
- 6 oz chinese cabbage, cut into 2-inch squares
- 2 oz button mushrooms, diced
- 2 slices fresh ginger, chopped
- 6 cups water
- 2 tablespoons chicken stock powder
- 1 tablespoon light soya sauce
- 1 tablespoon dry sherry
- 1 teaspoon sesame oil
- 2 tablespoon vegetable oil
- Pinch of sugar, salt and white pepper

Soak noodles in boiling water to soften, about 12 minutes, then drain well.
Squeeze water from black mushrooms, remove stems and slice thinly.

Bring water to the boil in a large saucepan and add chicken stock powder, soya sauce, sherry and seasonnings.
Reduce heat and simmer for 10 minutes.

Heat oil in a wok and stir-fry pork and chicken shreds for 1½ minutes.
Add to the soup with ginger.
Simmer for about 10 minutes, then add noodles and cook until just tender.
Add black mushrooms and cabbage and simmer until softened, then just before serving add in button mushrooms and heat through.

Garnish with fresh coriander.

BON APPETIT