With friends and family coming over to celebrate the last long weekend of the summer we are breaking out our fan favorites recipes. As any good host knows, always serve your tried and true dishes for guests. 1. You know the recipe and what to expect, 2. you are familiar with the prep time, which gives you more time to relax before your guests arrive, and 3. your guests will love you for serving their favorites!
My family knows, there is not an event we host where we don’t serve the famous Ina Garten Carmelized Onion Dip. This dip is INCREDIBLE, and even more host-friendly, best if you make it the night before your party. But with this dip and a few of our favorites come so not-so-pleasant smells. While each of these amazing Ina Garten dishes do not disappoint, the worst damper on our party would be to have these lingering odors in the house when people arrive. We make sure to have our Fresh Wave on hand to squash the odors before we open the doors to family & friends. Here’s what we are serving this weekend! Enjoy! And thank you to the talented and elegant Ina Garten. We live for your recipes!
Carmelized Onion Dip
Make the night before so the flavors really blend. But make sure you have Fresh Wave GEL open in your kitchen or your entire house will smell like onions for days.
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
Smoked Salmon Deviled Eggs
I’ve made these early the morning of a party – but make sure you have your Fresh Wave GEL out to get rid of the egg and salmon odors!
8 extra-large eggs
½ cup sour cream
2 ounces cream cheese, at room temperature
2 tablespoons good mayonnaise
1 tablespoon freshly squeezed lemon juice
2 tablespoons minced fresh chives, plus extra for garnish
4 ounces good smoked salmon, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 ounces salmon roe
Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don’t want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.
When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.
Copyright 2010, The Barefoot Contessa Cookbook, All Rights Reserved
Asian Grilled Salmon
While you cook this on the grill, cover and let it rest inside. The salmon smell can linger – so keep some Fresh Wave SPRAY on hand to spritz the room a bit after you serve.
1 side fresh salmon, boned but skin on (about 3 pounds)
For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don’t worry; it will keep cooking as it sits.
Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
2001, Barefoot Contessa Parties!, All Rights Reserved
S’mores…or try this new s’mores dip that we are crazy about. 🙂 #FreshWaveHappy