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Archive for May 2016

“Sara’s Weeknight Meals” Goes Outdoors for a 5 Ingredient Cookout!

This week in Episode 520: 5 Ingredient Cookout we make cooking outside so easy you won’t be able to resist. What’s not to love about my Scallop, Basil and Prosciutto Kebabs? Especially served with my Quick Pink Sangria. And, since we’re barbecuing, we decided to go to the master. Carolina Cue To…

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Sparkling Watermelon Lemonade

Makes 6 drinks Ingredients 4 cups cubed fresh watermelon (seeds removed) 5 to 6 tablespoons superfine sugar or to taste 1/2 cup fresh lemon juice seltzer, well chilled Fresh mint sprigs for garnish Directions In a blender combine the watermelon, sugar and lemon juice. Puree until very smooth. Taste and…

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Quick Pink Sangria

Start to finish: 1 hour 20 minutes Hands on time: 20 minutes Servings: 4 – 6 tall drinks 2 small firm ripe peaches (about 8 ounces), cut into thin slices 1 cup pitted cherries 1 small orange (about 6 ounces), halved and sliced thin ½ cup triple sec or other…

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Texas Hill Country Market Style Brisket

Hands-On Time: 30 minutes Total Preparation Time: 6 hours Makes 8 to 10 servings Ingredients Lockhart Dry Rub 1/2 cup Morton kosher salt 3 tablespoons coarse ground black pepper 2 teaspoons cayenne pepper 1 whole beef brisket, untrimmed (9 – 12 pounds) 1/2 cup Lockhart dry rub (Recipe below) 1…

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Scallop, Basil, and Prosciutto Kebabs

Start to finish: 30 minutes Hands on time: 15 minutes hands on Servings: 4 16 sea scallops (about 1 ½ inches in diameter 1 ¼ pounds) 1 tablespoon fresh lemon juice Kosher salt 2 tablespoons extra virgin olive oil 8 thin slices prosciutto di Parma (about 4 ounces) 16 large…

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On June 16th, I will be at Nibblins in Winchester, Virginia for a Book Signing and Cooking Class.

I will be at Nibblins in Winchester, Virginia on June 16th for a Book Signing from 5 pm to 6 pm and a Cooking Class from 6 pm to 9 pm. Nibblins is located at 229 Market Street in Winchester. The menu for the class will be Warm Shrimp Salad,…

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This week’s show is all about salads that cut the calories but not the flavor.

If you you’re looking to shed a few pounds as summer approaches, here’s some help. In Episode 519: Significant Salads, I introduce you to some entree salads that cut the calories without cutting the flavor. Take a look at my Steak, Mushroom and Tomato Salad with Bearnaise Dressing, and my Seared Scallops and…

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Seared Scallops and Butter Lettuce Salad with Grapefruit Vinaigrette

Makes 4 Servings Hands-On Time: 25 Minutes Total Preparation Time: 25 Minutes Ingredients 1 c all-purpose flour 3/4 pound medium sea scallops Kosher salt and freshly ground black pepper 1/2 c vegetable oil 1/3 c fresh grapefruit juice 1 small shallot 1 T unseasoned rice vinegar 1/8 t sugar 1…

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Steak, Mushroom and Tomato Salad with Bearnaise Dressing

Servings: 4 Start to finish: 1 hour 40 minutes (40 minutes without pre-salting) Hands on time: 20 minutes Ingredients 1 pound 3/4- to-1-inch thick steak– such as flat iron, tri tip or boneless short rib Kosher salt 2 cups cherry tomatoes 2 tablespoons vegetable oil 1 1/2 cups thinly sliced…

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How do you know which potato variety to use in a recipe?

For many recipes, the kind of potato you use makes a very big difference. There are two important categories of potatoes, baking and boiling. Baking potatoes, or russets (the most famous being Idaho), become soft and fluffy when cooked and are good for any recipe in which you want a…

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