Margarita Pie topic on talk radio

The interview with www.blogtalkradio.com/big-blend-radio/2011/07/23/food-history-travel was fun with lots of interest in Margarita Pie and Rancho de la Osa in Sasabe. The hosts did not know the Jesuit mission built in the late 1600 at Rancho de la Osa is the oldest building still in use in AZ. I was nervous about the interview since they know lots of history, so I felt good when I could give them some new information.

The interview was to promote Tastes & Treasures cookbook and Arizona Recollections and Reflections An Arizona Historymakers Centennial Commemoration book.

H. Alan Day, co-author of "Lazy B" with his sister Sandra Day O'Connor, preceded me on the talk show. He is such an interesting speaker. Both he and Sandra talked at a Historical League meeting a few years ago and it was fascinating. His passion now is rescueing wild horses and he tells us about this in his new book.

For all you foodies, here is the sought-after Margarita Pie recipe. Easy to fix and looks so impressive.

MARGARITA PIE

Pretzel Crust

1 1/2 cups finely crushed pretzels

1 cup sugar

1/2 cup (1 stick) butter, melted

Pie

1/2 cup fresh lime juice

1(14 ounce) can sweetened condensed milk

2 tablespoons gold tequila

2 tablespoons Triple Sec

2 cups heavy whipping cream, whipped

Green food coloring (optional)

For the crust, pulse the pretzels and sugar in a food processor several times to combine. Add the butter in a steady stream and process until well mixed. Press over the bottom and up the side of a 9 inch pie plate sprayed with nonstick cooking spray.

For the pie, combine the lime juice, condensed milk, tequila and Triple Sec in a bowl and mix well. Fold in the whipped cream. Tint with green food coloring, if you desire a deeper color. Spoon into the crust. Cover with plastic wrap and freeze for 4 hours or up to 1 week. Garnish with additional whipped cream and lime slices.

Note: Do not use fat-free or low-fat pretzels in the crust or the crust will not hold together when cutting. You may substitute graham crackers for the pretzels.

We added green coloring but swirled it (not mixed it in uniformly) so it gave a marbled look.

Serves 6 to 8

Fresh Peaches and Blueberries Inspire Me

With a peach tree growing in my daughter's backyard, we feel the need to create a peach dish. This is a good one from www.hungrygirl.com. Of course, fresh fruit in the summer is always inspirational. Try the delicious Apple Streusel Pie from Tastes & Treasures, page 163.

Blueberry Peach Custard Pie

1 cup sugar
¾ cup skim milk
¾ cup (6 oz) non-fat plain Greek style yogurt
2 large eggs
2 tablespoons all-purpose flour
2 teaspoon cornstarch
¼ teaspoon almond extract
Pinch of salt
1 store-bought, refrigerated pie crust
1 cup blueberries
1 cup peeled, sliced peaches

Position a rack in lower third of the oven. Heat the oven to 400 degrees. Coat a 9 inch pie pan with cooking spray.

To make the filling: In a medium bowl, combine the sugar, milk, yogurt, eggs, flour, cornstarch, almond extract and salt. Whisk until smooth. Set aside.

On a lightly floured surface, roll a sheet of piecrust into a 12-inch circle. Place the crust in the pie pan and trim so it overhangs evenly by about 1 inch. Fold the edges under he crimp or flute the edge with your fingers or a fork. Place the pie pan on a baking sheet.

Arrange peaches in the bottom of the crust and top with the blueberries in an even layer. Pour the filling on top (the fruit will float but this won’t affect the final results). Bake for 25 minutes.

After the pie has baked for 25 minutes and the filling is beginning to set, remove from oven and cover the edges of the crust with foil to help prevent over browning. Reduce heat to 350 and return the pie to the oven.

Bake until a knife inserted at the center of the pie comes out clean, an additional 20 to 25 minutes. (The pie may puff up quite a bit but will settle during cooling.) Let cool for 1 ½ hours. Serve warm or refrigerate.

Serves 10.

Nutritional facts per serving: 200 calories, 6 g fat, 41 mg cholesterol, 34 g carbohydrates, 4 g protein 1 g fiber, 163 mg sodium

Grilled Mushrooms and Peppers with Spanish flair

Spanish-Style Grilled Mushrooms and Peppers

Grilled mushrooms and peppers have a Mediterrean flair with capers, manchego cheese, raisins and red wine. Unfortunately, we were out of red peppers but it was still delicious. Serve it warm or at room temperature.

Ingredients

8 large portobello or large mushroom caps
3 red bell peppers
4 tablespoons extra-virgin olive oil, divided
1/2 teaspoon sea salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon raisins
2 tablespoons sherry vinegar
1 clove garlic, finely chopped
1 tablespoon capers
2 ounces Manchego cheese, shaved

Method

Preheat grill. Remove stems from mushrooms and brush off any dirt. Cut peppers into quarters and remove seeds and membranes. Brush vegetables with a tablespoon of oil and sprinkle with 1/4 teaspoon each of salt and pepper. Cook vegetables over moderate heat until browned and tender, turning once or twice, 8 to 12 minutes.

Meanwhile, combine raisins and vinegar in a small bowl and allow to sit for 10 minutes. Stir garlic and remaining salt and pepper into the raisin-vinegar mixture. Gradually drizzle in remaining 3 tablespoons oil while whisking to thicken vinaigrette. Stir in capers, then taste and adjust seasoning.

To serve, slice mushrooms and peppers into strips. Spoon vinaigrette over vegetables and top with Manchego cheese.

Serves 4 to 6

Nutrition

Per serving (About 8.5oz/240g-wt.): 210 calories (150 from fat), 14g total fat, 3g saturated fat, 6g protein, 14g total carbohydrate (4g dietary fiber, 7g sugar), 10mg cholesterol, 450mg sodium

Quartzite historical Tyson Wells Museum

The drive between Phoenix and Los Angeles can get pretty dull so next time you go, stop in Quartzite for a taste of history. Tyson Wells Stagecoach stop was busy in 1870. Then it converted to Oasis Hotel Site until 1924. Not sure how they survived the summers but the museum shows you what the pioneers would have experienced. Of course, there are tales of Hi Jolly, the army camel driver. Next door to the museum is Sillie Al's Pizza. Filled with artifacts (even an old water bottle) and newspaper headlines, it will keep you entertained and the pizza is quite good.

Parsley-Chive Sauce for Salmon

Grilling fish is one of my favorite dishes. Topping it with a lovely, colorful sauce makes the presentation so nice and brings the flavors out. El Tovar at the Grand Canyon serves a Salmon Tostada (page 32 in Tastes & Treasures cookbook) that looks so pretty with the Corn Salsa (page 11 in Tastes & Treasures).

This Parsley-Chive Sauce is another unique blend for enhancing fish.

Parsley-Chive Sauce

1 ½ cups fresh flat-leaf parsley leaves
1 scallion, coarsely chopped
¼ cup coarsely chopped fresh chives
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
½ teaspoon freshly ground black pepper
4 5-ounce skinless salmon filets

Put the parsley, scallion, chives, oil, lemon juice and mustard into the small bowl of a food processor. Add 1 tablespoon water and ¼ teaspoon each of the salt and pepper. Pulse until smooth.

Heat a grill or grill pan to medium high. Season the salmon with remaining salt and black pepper. Cook 3 to 4 minutes a side for medium, or to desired doneness. Transfer filets to a plate.

Spoon 2 tablespoons of the parsley sauce onto each of 4 serving plates. Top each with a salmon filet.

Serve with vegetables. Note – we used fresh Steelhead Trout. It looks very similar to salmon and grills very much the same way also.

Big Blend Magazine interview

Promoting Tastes & Treasures A Storytelling Cookbook of Historic Arizona and Arizona Recollections and Reflections is part of the volunteer work we do at the Historical League. Ruth McLeod will be interviewed on Saturday, July 23 on www.blogtalkradio.com/big-blend-radio/2011/07/23/food-history-travel

All sales raised from these books support the AHS Museum at Papago Park in Tempe and continue to educate us on the fascinating history of Arizona, celebrating her Centennial in 2012.

Margarita Pie is a topic of interest so helpful hints will be given. Also stories of Historymakers and the growth of Arizona will be discussed.

Gala Pecan Spread from Renee Donnelly

Renee Donnelly brought this yummy appetizer to the Historymakers Wrap Up Party. It was a big hit and easy to make.




Gala Pecan Spread

Ingredients
1 8 ounce package cream cheese
2 tbsp milk
3 ounce package or jar dried beef
½ cup finely chopped green pepper
2 tbsp dehydrated onion
½ tsp garlic
¼ tsp black pepper
½ cup sour cream

Directions

Combine and blend cheese and milk.
Stir in beef and seasonings. Mix well.
Fold in sour cream.
Spoon into 8 inch pie pan and cover with sprinkling of chopped pecans.

Bake at 350 degrees for 20 minutes.
Serve with crackers.