Just Cooking

Bacon Wrapped Goat Cheese & Almond Stuffed Dates

2011-11-05T08:24:00.002-05:00

There's Nothing Like Bacon Wrapped Love

With the holiday season fast approaching, we are all looking for finger food which can be shared at parties. We all need something new to add to our list of party fare menu. Don't get me wrong, I have nothing against tradition. However some times we need to add or own new tradition to the holiday season. Which is why I have been playing around with new recipes to bring to the table.

This appetizer is packed with tons of decadent flavor. They can be made well in advance and cooked quickly to keep the serving platters filled with them. Try them and I now they will become a favorite with friends and family. The recipe works equally well substituting fresh figs for the dates. Like I always say anything is better wrapped in bacon.

Recipe

Ingredients:

1 container of Medjool dates
2-3 ounces of a soft goat cheese
10-12 Bacon slices (apple wood or maple)
Slivered roasted Almonds
A good well aged (sweet) Balsamic Vinegar

Preparation

Preheat the oven to 400°.
Cut bacon slices into thirds.
Pit dates by making slice across the top and carefully removing pit.
Stuff the dates with about 1 teaspoon of goat cheese.
Press an almond sliver into the cheese.
Pinch the date back together.
Wrap the bacon around the date.
Secure the bacon to the date with a toothpick.
Place the dates on a wire rack set over a baking sheet.
Bake them for 12 minutes,
Turn the dates and bake for an additional 10-12 minutes.
Lightly drizzle them with a high quality old balsamic vinegar.
Serve them warm or at room temperature.

Rosey Cream Sauce

2011-10-28T22:35:00.000-05:00

I have been playing with this sauce for use on Cutlets and Paillards; although it could be used as a pasta dressing or on vegetable sides or as an alternate sauce for an Eggs Benedict variation. It is a smooth and creamy sauce which balances the sweetness of the herbs, roasted peppers, onions and sherry with the acidity of the tomatoes and the hint of earthiness from the garlic. The half and half and butter make it silky and bring the flavors together nicely. It plays well when paired with a bitter green salad.

Recipe

Ingredients:

8oz Drained Diced Tomatoes
8oz Diced fire roasted Red Peppers
1 cup diced Yellow Onion
2 cloves Garlic (micro-planed)
1 cup Chicken Broth (low sodium)
1/4 cup Half and Half
3 Tablespoons Light Olive Oil
2 pats Butter (unsalted)
1/2 teaspoon Thyme (fresh)
1/4 teaspoon Marjoram (dried)
1/2 teaspoon Italian Basil (fresh)
1/4 teaspoon Oregano (dried)
1/4 teaspoon Rosemary (dried)
Salt and White Pepper to taste
Red Pepper Flakes to taste
2 oz Sherry (optional)

Preparation

Heat a pan and add the olive oil, wait for the surface to shimmer before proceeding.
Sweat the onions till they begin to brown.
Add the garlic and cook it a couple minutes, do not let it burn.
Add the spices and let them bloom.
Add the roasted peppers, stirr well and cook a couple minutes.
Add the diced tomatoes, stir and let the excess moisture evaporate.
Deglaze the pan with the sherry then add the chicken broth (optional)
or
Deglaze the pan with the chicken broth
Simmer the mixture and reduce the liquid by half.
Puree the mixture in a blender till smooth.
Strain the puree to make sure it there are no seeds or large pieces of herbs.
pour the strained puree into sauce pan and when it begins to bubble add the half and half.
Stir till it begins to thicken and the sauce comes together.
Season to taste.
Turn off the heat and whisk the butter into the sauce till it melts and gives the sauce a sheen.
Place the sauce in a gravy pitcher for serving.
Serve immediately.

Stuffed Baby Sweet Peppers

2011-06-08T13:25:00.001-05:00

I had found some small multi-colored sweet pepper when shopping the other day. They are wonderfully sweet, mild and easy to work with. The seeds are nearly nonexistent and the membranes are easy to remove. I bought more than I should have, but the price was right. I have been using them as omelet filling, pizza topping, in salads, roasting them to make a bright colored pepper sauce for pasta.

Today I decided to make a variation on the old stuffed bell pepper recipe. I grabbed a couple hot Italian sausages, made some bread crumbs, grated some Parmesan and mozzarella cheese and a couple more ingredients to make a filling. I chose the sausage because I had some on hand and it had a good punch of hot pepper, fennel, salt, and garlic making seasoning easier. After cooking the juice from the peppers was perfect as a dressing for spaghetti.

I confess I did not measure when cooking this. The quantity may be different. Like all recipes they are just a starting point. Your interpretation of the dish may be different. Enjoy!

Ingredients

1 ½ pounds Baby, Green, Red, Orange, and Yellow Sweet Peppers
1 cup Vodka and Cream Spaghetti sauce
Spaghetti Enough for everyone.

Filling

½ pound Hot Italian sausage loose
4 slices bread for bread crumbs
½ cup Mozzarella grated
¼ cup Parmesan Cheese grated
¼ cup Milk
¼ cup Ricotta Cheese
⅛ cup Fresh Parsley chopped

Making the Filling

Tear the bread into pieces and pulse in a food processor.
Combine the bread crumbs, milk and ricotta in a large bowl.
Work in the parsley and cheeses.
Add the sausage and work the mixture till well mixed.
Let the mixture rest in the refrigerator a bit.

Bringing it all Together

Wash and cut the tops off the peppers.
Use a paring knife to remove seeds and membranes.
Rinse the inside of the peppers.
Stuff the peppers with the filling.
Arrange them in a round high side casserole.
Cover the peppers in some vodka sauce.
Add more Parmesan and Mozzarella cheese on top.
Cover and bake in a 325° oven for approximately an hour.
When the cheese is melted and beginning to brown remove from the oven.
Let rest for 15 minutes.
Place the peppers on a platter.
Dress the spaghetti with the sauce in the casserole.
Serve Immediately.

The Chorizo Verde Experiment

2011-05-28T07:43:00.000-05:00

Chorizo Verde and Quesso Fundito

I am a cooking program addict. When growing up Julia Child was my self adopted third grandmother. I get a lot of inspiration to experiment from food shows. This recipe's origin was from an episode of Rick Bayless Mexico One Plate at a Time. I wrote down rough notes for the recipe so I could play with it later. What we have here is a tweaked out version which tasted good to me. Your mileage may vary. Recipes are just jump points to new culinary discoveries. Experiment and make a recipe your own.

In recent times Mexican chefs have turned chorizo on its head. Instead of the ingredients which give it the red color we all know they use green ingredients which give it a new look and taste. The problem is where do you find green chorizo. The answer is simple! Make it yourself. Since most chorizo is cooked mashed up and out of the skin there is no need to go through that step. The recipe is quick and easy. So why not give it a try? There is a new world of sausage making just around the corner.

Chorizo Verde (Green Sausage)

Ingredients:

½ cup Poblano Peppers fire roasted and chopped
¼ cup Serrano Peppers fire roasted and chopped
¼ cup Cilantro leaves chopped
2 teaspoons Garlic roasted fine chopped
1 teaspoon Lime zest grated
2 teaspoons salt
1 lb chopped pork

Preparation

Put the chopped pork into a food processor.
Add the salt, garlic, and lime zest.
Pulse a few times to mix the ingredients.
Add the peppers and cilantro.
Pulse a few times to mix the ingredients.
Place the mixture in a sealed container.
Chill and let rest a couple hours minimum.

Quesso Fundito

So now that you have made your Chorizo Verde what can you make with it? You can make Quesso Fundito. This is a great tasting and very healthy dish. It is good when paired with a romaine lettuce salad dressed with lime juice olive oil vinaigrette. Add some good quality olives avocado and tomato slices to the salad to give more flavor and colors to the meal.

Ingredients:

Chorizo Verde as per recipe above
3 tablespoons Olive Oil
1 medium sized Yellow Onion
1½ cup Spinach fresh raw
3 tablespoons beer
½ cup Jack Cheese grated
Corn Tortillas warmed

Preparation

Slice the onion.
Chop the raw spinach.
Grate the cheese.
Heat the oil in a large skillet
Add the green chorizo..
Break up the chorizo a bit while cooking for a couple minutes.
Add the onions and stir well.
Cook the mixture for about 10 minutes stirring occasionally.
Heat the tortillas while the onions and chorizo cooks.
Place in an insulated container to retain the heat.
Add the beer and spinach to the chorizo and onions.
Cook till the spinach is wilted.
Turn off the heat and add the cheese.
Mix the ingredients well
Spread the chorizo mixture on corn tortillas.
Serve immediately.

Italian Fried Zucchini Flowers

2011-04-24T13:28:00.001-05:00

Fried Zucchini flowers is a delicious seasonal appetizer that makes use of the male flowers which would go to waste after pollination. The male flower is a bright orange colored blossom and develops only a small thin stem that does not grow into a vegetable. Picked fresh from the garden and prepared immediately is the best method. They can be stuffed or simply battered and fried. It is great appetizer or garnish on a salad your guests will not soon forget.

Ingredients:

16 zucchini flowers
2 large eggs
1 ½ cup cake flour
Pinch fresh ground nutmeg
3 tablespoon dry white wine
Kosher or Sea Salt and fresh ground White Pepper to taste
¼ teaspoon garlic powder
¼ cup grated Romano cheese
½ cup water
2 cup vegetable oil for frying

Preparation

Remove pistils (centers of flower), split flowers in halves.
Place all dry ingredients in a medium size mixing bowl.
Beat the eggs until they are well mixed and have taken in a bit of air.
Add the wine and water to the eggs and beat to combine the wet ingredients.
Add the wet mix slowly until all of the ingredients have become incorporated.
Beat until the mixture is the consistency of pancake batter.
Add more flour or water, if necessary.
Let stand 5-20 minutes so the flour can become hydrated.
Heat oil in a large frying pan to aproximatey 335° f.
Stir the batter to make sure it is a uniform consistency.
Add flowers one at a time in batter. let the excess batter drip off.
Fry until crisp and golden brown. on both sides. Do not crowd the pan.
Remove with spider or slotted spoon and drain on paper towels.
Transfer to dish, sprinkle with salt and serve.
Serve immediately.

Crispy Noodles (Mee Krob)

2011-04-11T12:11:00.001-05:00

I have never been to a Thai restaurant that did not serve Mee Krob. It's as unthinkable as not seeing pad Thai on the menu. If you have never eaten Mee krob it is worth ordering, or making it in your own home.

A good Thai meal should have several courses served together family style. It is all about variety and how the different dishes on the table play together.

Mee Krob is a spicy noodle appetizer which combines the basic flavor profiles in found in Thai cooking: sweet, hot, salty, sour, bitter and savory are all in merged in a delicate balance. The textures liven up a meal. Light crispy noodle cloud, crisp bean sprouts and green onions, tender shrimp all wrapped in a light tangy sauce dance on the tongue.

Ingredients

¼ Pound Rice Vermicelli
1-2 ounces Shrimp raw
½ Cup tamarind paste
½ Cup Green onion, cut into 1" length
½ Cup Bean sprouts
1 to 4 Tablespoon Fish sauce
5 Tablespoons Brown or Palm sugar
½ Cup Warm water
1 Teaspoon Ketchup
4-5 Cups Cooking oil for deep frying
4-5 sprigs Cilantro or Chinese parsley
Red Chili, sliced

Mise En Place

Clean, remove the shells and devein the shrimp
Cut the Green onion into 1" lengths.
Combine tamarind with warm water, mix and strain.
Simmer rice vermicelli in water until soft. Drain well.

Preparation

Fry noodles, a little at a time, in a wok on high heat until they puff up.
Set aside in the paper towels to drain.
In a saucepan, stir fry shrimp in 3 Tablespoon of oil; combine tamarind water, fish sauce, sugar and ketchup.
Bring to boil and simmer on a low heat until sugar becomes sticky.
Combine fried noodles and toss lightly to mix.
Garnish with cilantro or Chinese parsley, and red chili.
Serve with bean sprouts. and green onion.

Yields 2 servings

Ten Useful Kitchen Tools

2011-04-10T16:41:00.000-05:00

And Why You Need Them

I wanted to do a list of some of the smaller kitchen tools I find handy. The list is far from comprehensive and I did not include some of the tools which I consider basics which all cooks will have in their kitchen. For the most part I am excluding knives, pots pans, and appliances. I also excluded tools which take up large amounts of counter space. I wanted the list to reflect the need for multiple use simple tools instead of dedicated single purpose ones.

Cast Iron Grill Pan
A cast iron grill an works great no matter what the season. I find they make some of the best grill marks. Cast Iron has the ability to retain heat so you do not get an intense temperature drop making the meat steam instead of sear. I do not like nonstick pans. Once it is well seasoned cast iron is forever. I also use it as a roaster in the oven so the meat stays out of the fat.
Melon Baller
Even is you do not eat a lot of melons it is a great multi-tasking tool. It works well for coring fruits and vegetables. Is is great for making small uniform sized potato balls for deep frying. The thin wall edge makes seed removal from squash easier. I also like it as a scoop for portioning small meatballs, cookie dough or dumplings. Look for one with two different sized scoops and a comfortable but sturdy handle.
Micro-plane
The idea for this kitchen essential was the sure form rasp made for wood work. I had used the carpentry version long before a kitchen version was made. Micro-planes come in different grades which correspond to the size of the gratings made. It works great for citrus zest, garlic, or hard cheese, such as Parmesan. A micro plane is much easier to use and clean than the old box style graters. and you are less liable to sustain a knuckle shredding accident.
Mandolin
When you have to make thin uniform slices quickly the Mandolin is the tool I go to every time. Regardless of your knife skills when you are faced with prepping pounds of vegetables , a mandolin will dramatically reduce the time needed. Many people have a fear of a mandolin, however if you use it wisely with the safety guards it can be your best kitchen friend. You d not need an expensive one, yes I have drooled over an 18" bed stainless steel machine covered in adjustment knobs; However I use an inexpensive simple model as my day to day workhorse.
Egg Slicer
I can hear you ask the question: "Why do I need an egg slicer?". I'm glad you asked. Besides doing a great job slicing those hard-boiled eggs, it work well for slicing fresh mozzarella and Mushrooms. Any food that is small and tender can be sliced quickly.
Pizza Cutter
A pizza cuter is not just the best way to slice a pizza. It is a versatile cutting tool. I use mine for noodle cutting and ravioli making, cutting any kind of dough from puff pastry to pie crust. I particularly like it when I am using a metal ruler. The blade runs along the edge and does not make you run the risk of ruining a good knife of greater value.
Food Scale
I find a food scale to be an essential tool. It has many benefits: 1. Measuring by volume is the most inaccurate method even though we know the old rhyme a pint is a pound the world around. Bakers measure ingredients by weight with good reason, baking is an exact discipline. 2 It makes translating recipes from someone using metric units easy, and writing your own recipes easier to repeat when fine tuning it for publication. 3. When living in a nation that is obsessed with diets it is a good to know how much of what is in a portion. 4. Information is power enough said.
Stainless Steel Colander
The humble colander has many uses besides draining liquid off of food. It can be used as an improvised steamer, pepper roaster or smoker for the more adventurous. It is also good for shaking off flour and small bits of dough when preparing fresh made pasta. I have even pressed one into service as a spaetzle maker.
Parchment Paper
I know that these days new products like Silplat are all the rage. It is great stuff, however the price makes me catatonic from sticker shock. I can be a bit retro, so I still love the original non-stick baking surface, Parchment! Parchment paper is something I cant live without. When making Sunday brunch for a large number of people who in their right mind would fry bacon or sausage? Sheet pans lined with parchment works great. crispy bacon without the popping, splattering and time consuming hovering over a pan, priceless. It is the baker's friend, especially when making cookies or anything with sugars that will caramelize making them stick to the cookie sheet. There are also recipes where you make a parchment package of fish or fowl, aromatics, and a splash of wine. You roll and crimp the edges till you have a sealed packet. Bake them and serve still sealed, it is dramatic, keeps the food warm and juicy
Propane Torch
I know you think I am kidding, but a propane torch can take your cooking style to a new level. Many impressive entrees and desserts can be made with the aid of a torch. It gives you pin-point control of surface browning. It makes exotic fare such as Baked Alaska simple and easy. It can also save a dish from blandness. Ever have a bread crumb topping on a casserole refuse to brown? If so torch it to get that golden brown and delicious look we all love.

Lad Na

2011-04-10T11:37:00.001-05:00

Almost every Thai restaurant I have eaten in has a variation of this savory noodle dish. You may see it spelled many different ways ranging from Lard Na to Lad Nah, however it is spelled it is good eats. Lad Na is another Thai dish that echos the Chinese influence on their cuisine.

Protein and vegetables in a silky sauce merged with thick dumpling style rice noodles. The textures are important. Crisp vegetables, and stir-fried noodles that are crispy on the outside but succulent and chewy on the inside. The noodles should have a slightly smokey flavor complimenting the sweetness of the oyster flavored sauce. It is a good choice for people who fear the fiery side of Thai cooking.

As with many recipes there is much flexibility in ingredients. You can make the dish with almost any protein choice, including pre-fried extra firm tofu making it a dish vegetarians can eat. The same goes for the mushrooms, I have eaten it made with Shitake, Crimini, or common white button mushrooms.

Preparation is simple and the cooking time is short. Just remember to do your mise en place so you can cook the dish in a timely manner and not juggle preparing ingredients for you need to add quickly. Stir-frying is a very time sensitive technique, so good prep work is critical.

Ingredients:

1 Cup thick Rice Noodles (soaked in water)
½ Pound of your choice of Protein choice, Boneless Chicken, Beef, or Pork works best
¼ lb Sliced broccoli
¼ lb fresh mushrooms
1 Tablespoon Corn Starch
1 Teaspoons Oyster sauce
1 Teaspoon Thin soy sauce
1 Teaspoon Fish sauce
1½ Teaspoons Sugar
1 Teaspoon Minced garlic
4 Tablespoon Peanut oil
½ Cup Water
½Teaspoon Pickled chili for garnish

Mise En Place

Soak rice noodle in a warm water for 15 minutes. Drain. Set aside
Break the broccoli into individual branches and slice the broccoli stalks into thin pieces.
Soak them in cold water for 15 minutes
Slice the mushrooms thinly
Slice the protein thinly into 1" strips.
Combine the corn starch with the water and make a slurry, stir well to get rid of any lumps

Preparation

In a saucepan, heat 2 Tablespoon of oil and brown minced garlic to light brown.
Add soak rice noodle and stir-fry for 3 minutes. Remove and reserve them for later.
Heat the remaining amount of oil.
Add the sliced protein, broccoli and mushrooms.
Stir-fry for approximately 3 minutes.
Add cornstarch slurry and bring it to a gentle boil.
Add oyster sauce and fish sauce, sugar, stir until the sauce thickens.
Add the rice noodles and toss to warm and coat them in the sauce.
Transfer the Lad Na to a serving plate.
Garnish with the pickled chili. (optional)
Serve Immediately

Yields 2 servings

Chicken Tetrazzini

2011-04-08T18:06:00.000-05:00

Chicken Tetrazinni is a retro baked casserole. Spaghetti chicken and mushrooms with a delicious creamy wine sauce, what's not to love. It is one of my favorite chicken recipes, and will please kids and adults alike. Give your family a little love on a plate tonight.

Tetrazzini is an American dish possibly named after the Italian opera star, Luisa Tetrazzini. It is widely believed to have been invented between1908-1910 at the Palace Hotel in San Francisco, California by Chef Ernest Arbogast. Tetrazzini was a long-time resident at the Palace Hotel, which may add credence to the claim. However, other sources claim that the dish originated at the Knickerbocker Hotel in New York City.

Yield 6 to 8 servings
Prep 35 min
Cook 1 hr
Total 1 hr 35 min

Ingredients

9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 ¼ teaspoons salt
1 ¼ teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh Thyme leaves
½ cup dry white wine
¼ cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
⅛ teaspoon ground nutmeg
12 ounces linguine
¾ cup frozen peas
¼ cup chopped fresh Italian parsley leaves
1 cup grated
¼ cup dried Italian-style breadcrumbs

Preparations

Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 " by 9" by 2" baking dish.
Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat.
Sprinkle the chicken with ½ teaspoon each of salt and pepper.
Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side.
Transfer the chicken to a plate to cool slightly.
Coarsely shred the chicken into bite-size pieces and place into a large bowl.
Meanwhile, add 1 tablespoon each of butter and oil to the same pan.
Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes.
Add the onion, garlic, and Thyme, and saute until the onion is translucent, about 8 minutes.
Add the wine and simmer until it evaporates, about 2 minutes.
Transfer the mushroom mixture to the bowl with the chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat.
Add the flour and whisk for 2 minutes.
Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper.
Increase the heat to high. Cover and bring to a boil.
Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil.
Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes.
Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture.
Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish.
Stir the cheese and breadcrumbs in a small bowl to blend.
Sprinkle the cheese mixture over the pasta.
Dot with the remaining 3 tablespoons of butter.
Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Smoked Salmon Spread

2011-04-05T09:54:00.000-05:00

This is a quick and easy recipe for party food. It is easy to scale up for large gathering. I like the mix of smoke, dill, citrus and chives melded with the creaminess of cream cheese. It has always been a hit every time I have served it.

Ingredients

½ Lb Smoked Salmon without skin (Copper River is best)
½ Lb Cream Cheese softened
1 Tablespoon Dill Weed dried
1 Tablespoon Chives fresh chopped
1 Teaspoon Lemon Zest finely grated
½ Teaspoon White Pepper fresh round
½ Teaspoon Old Bay seasoning
½ Tablespoon Cayenne Pepper

Place the cream cheese in a bowl and whip till it is loose.
Add the dry ingredients including the lemon zest and chives, mix well.
Flake the salmon and combine with the cheese mixture. Be careful to not lose the texture of the salmon.
Cover the spread and refrigerate it for at least an hour, overnight is best.
Serve with small slices of rye bread or your favorite crackers.

Thai Cashew Chicken

2011-04-04T14:58:00.004-05:00

Cashew Chicken (Kai Pad Med Ma Muang)

Cashew Chicken is a simple dish which shows the influence of Chinese culture on Thai cuisine. It is a quick, simple and very tasty dish that balances the elements of sweet, savory, and hot. It has a wide range of textures, making it interesting eating. We all are looking for a new way to cook chicken and this one will be a hit with family and friends. For those who are not chili addicts just reduce the number of peppers used.

Ingredients:

¾ Pound Boneless chicken
¼ Cup Cooking oil
2 cloves Garlic, minced
4 ounce Sliced water chestnuts
6 to 8 Green onions, 2" length
3 to 5 Whole dried red chili peppers
2 Tablespoon Oyster sauce
¾ Pound Unsalted roasted cashew nuts

Preparation

Thinly slice chicken into 2" length.
Heat the oil in a wok and stir fry the garlic until it is a light brown color.
Add the chicken and oyster sauce, stir fry it for 5 minutes.
Add the water chestnuts, green onions, red chili peppers & roasted cashews.
Stir until the ingredients are mixed well.
Serve hot over Jasmine rice.

Yields 2 servings

Stuffed Poblano Peppers and Black Beans

2009-09-29T17:11:00.002-05:00

I was out on Saturday for my morning walk to get the juices flowing. On the way back home I stopped by the local farmer's market. The Autumn harvest is in full swing, so I found some great deals on produce. Among the many bargains I found were huge lovely Poblano peppers. They looked perfect for stuffing, so it was time to take them home to play.

I wanted to make a tasty, satisfying, healthy main dish that fit into my current diet plan as either a dinner or lunch selection. The following recipe gives me plenty of room to add more carbohydrates to the meal. It also gives me a meat portion size that is in-line with a heart healthy diet. This dish freezes well so you can prepare them for a quick meal when you are short on time or energy.

Recipe

Ingredients:

4 Poblano peppers, raw (150 g each)
Filling
- 8 oz. 96% extra lean Ground Beef, raw (224 g)
- 4 oz Mozzarella Cheese, part skimmed shredded (112 g)
- 1/4 cup (42 g) Brown Rice raw
- Onions, raw, minced (100 g)
- Garlic 4 clove, crushed and finely minced or microplaned (48 g)
- 1/4 cup Cilantro, chopped
- 1 tbsp Fresh Marjoram
- 1 tbsp Fresh Thyme
- 1tbsp Dried Oregano
- 2 tbsp Cumen
Sauce
- 2 cups low fat low sodium Chicken Broth
- Tomatoes, raw, diced (640 g)
- 1 can Black Beans rinsed and drained (242 g)

Preparation

Remove the seeds and membranes from the peppers
Mix all the ingredients for the filling well
Stuff the peppers with the filling.
Mix the beans, tomatoes, and chicken broth in a casserole with a lid.
Place the peppers into the casserole.
Cover the casserole and place in an oven preheated to 350 f.
Bake until the peppers are soft and the rice is plump and tender.
Remove from the oven and let rest for 15 minutes.
Serve immediately.

Yield: 4 servings

Per Serving: 39 g Carbohydrates, 5.75 g Fiber, 25 g Protein, 27.5 mg Cholesterol, 9 g Fat, 304 Calories

And Now for Something Completly Different

2009-09-29T16:40:00.005-05:00

As someone told me long ago, life is change. You learn to adapt or you go the way of the dinosaur or the dodo. Well life has changed, and I plan on not letting it drive over me without a fight.

It was a shock to find out that I had become a type 2 diabetic. The doctor gave me a blood glucose meter, showed me how to load it, but not much else. I was clueless and needed to be armed with some facts. Frustrated I began searching for the information I required to begin managing my diabetes. It made me reexamine my diet and lifestyle. I needed to get a handle on my intake of carbohydrates and calories.

I found the resources to monitor what was in the food I ate. At first I tried to keep track of my intake in my head, which lead to some problems. I was unable to see the shape of my eating patterns. I had information going to waste, and I needed to harness it.

For me the best way to do this was starting a diary of what I ate each day. It has been a learning process, and the process has been a bit time consuming. The results have been worth the effort. I now have my glucose levels back to normal again.

My focus on food will be changing here. I will be posting recipes that fit into a more healthy lifestyle. I hope they will help others to eat well but wisely.

Tips for Diabetic Cooking

Measurements

Measuring by volume is good for liquids or powders; but for anything else I recommend using a digital food scale set for grams instead of measuring by volume. Your measurements will be more accurate, allowing you greater control of your carbohydrate, fiber, fat and calorie intake.

If you are preparing fresh vegetables you know not all are the same size or weight, forcing you to guess at the real numbers for your meal. Using the nutritional information you can calculate the values for any amount of food item. Simply find the information for a food, divide the number of grams of carbohydrates, fiber, fat by the gram weight of the example. Next you take that number and multiply it by the gram weight of the food you want to eat.

The Formula is:

Grams Carbs (example)/Grams of Food (example)*Grams of Food (real)=Grams of Carbohydrates (real).

Here is an example:

Let's say you want to know the amount of calories in a 80 gram carrot, but you can only find numbers of a 50 gram one.

1 small carrot (50g)

Calories 52
Calories from Fat 3
Total Carbohydrates 12.3g
Dietary Fiber 3.6g
Sugars 6.1g
Protein 1.2g

You find that there are 52 calories in the example. Divide 52 by 50, you get 1.04 calories per gram. Multiply that by 80 and you get 83.2 calories in the carrot. It is just that simple.

Until we meet again, live life with all you got.

Black Bean and Chorizo Soup

2009-08-28T13:11:00.002-05:00

Today's recipe was inspired by a trip to the local Mexican Grocery store. I was in search for some basic exotic ingredients. I needed some fresh chorizo, cilantro, guajillo powder, some dried powdered shrimp, some achiote paste, tamarind paste, cumin seeds, and dried peppers. It got me thinking about reworking some of my favorite recipes.

I love black bean soup, but many recipes I have used leave you feeling very heavy. I decided to play a bit and came up with the following recipe. It is a flavorful, hearty but light soup. The taste balances the savory richness of the beans, corn chips and chorizo, with the heat of the peppers, the tartness of the limes and the freshness of the herbs, lettuce and tomatoes. The soup has many textures and colors making it appealing to the mouth and the eye.

Ingredients:

3 cups canned Black beans
1 cup Red Onion chopped
1 cup Green Peppers, Raw, Chopped
1 cup Jalapeno Peppers seeded, finely chopped
6 oz Chorizo
4 cups fat free Chicken Broth
1 cup Tomatoes diced
4 cloves Garlic minced
1 tbs fresh Thyme Leaves
1 tbs fresh Marjoram
1 tbs Cumin ground
1 tsp fresh Oregano
1 Bay Leaf dry
1 tbs Guajilo Chili Powder
1 tablespoon Olive Oil

Garnish

½ cup Tomatoes diced
1 cup Lettuce finely shredded
1 cup Tortilla Chips crumbled
½ cup Cilantro chopped
Lime wedges

Preparation

Heat a heavy 4 quart pan, add the olive oil to the pan.
Add the onions and peppers to the oil.
Sweat them until the onions begin to become translucent.
Add the garlic to the onions and peppers.
Season with salt and black pepper.
Add the chorizo and cook until the chorizo begins to release it's fat.
Add the drained beans and stir well.
Add the guajillo powder and cumin, cook a couple minutes.
Add the bay leaf, oregano, thyme and marjoram, cook a couple minutes.
Add the diced tomatoes, cook a couple minutes.
Add the chicken broth, simmer 10 minutes
Remove the pan from the heat.
Remove the bay leaf.
Ladle into bowls and begin garnishing.
Add some cilantro onto the soup.
Add some lettuce onto the cilantro.
Add some corn chips onto the lettuce,
Add the fresh diced tomato onto the lettuce
Squeeze some lime juice onto the soup
Place a lime wedge on top for a garnish.

Yield: 6 servings

Fettuccine Alfredo

2009-08-17T00:52:00.005-05:00

Fettuccine Alfredo is one of Italy’s most famous pasta recipes. It is a dish that speaks of simplicity, elegance a touch of decadence. This wonderful pairing of rich, creamy sauce and pasta that works equally well as an entree or as a side dish. Make someone you love happy, serve them some Fettuccine Alfredo tonight!

Recipe

Ingredients:

1 pound. fettuccine, cooked, drained
Approximately 2/3 cup pasta water
11/2 sticks butter, cut in small cubes
3 cups grated Parmesan Cheese

Preparation

Bring 6 quarts salted water to a rolling boil.
Add fettuccine and cook until it is just al dente.
Drain pasta, reserving about a cup of the pasta water.
Bring 2/3 cup pasta water and butter to a boil in a large skillet.
Add pasta and sprinkle with cheese.
Toss about 2 minutes until a rich creamy sauce is formed, adding more water if necessary.
Serve Immediately.

Makes 4 servings.

Gastrique

2009-08-05T16:32:00.002-05:00

Let's get a little old-school and look at an oldie but goodies that seems to neglected these days. Here is a word that might draw the deer in the headlights look from many people. The word is gastrique.

A gastrique is nothing more than a fancy French culinary term for a sweet and sour sauce. Basically it's just some sugar or fruit reduced with a vinegar. The procedure is extremely easy, but the results are very tasty. Feel free to play with different fruits and vinegars. Always remember cooking should be fun!

A gastrique plays well with any type of meat or game. In fact the original purpose of a gastrique, was a sauce that would cut through the richness of wild game. Give gastriques a try, I think you will find it an elegant saucing tool for many dishes,

Ingredients

½ cup blackberry preserves
½ cup balsamic vinegar
½ cup water
1 small sliced shallot
1 teaspoon of oil
Sea salt to taste
fresh cracked black pepper to taste

Preparations

Sweat the shallots in the oil.
Cook over medium heat until they get a little brown color on them
Add a pinch of salt to bring out a little bit of the liquid.
Add the black pepper and give it a little swirl in the oil.
Pour in the water and the balsamic vinegar, and add the fruit preserves
Simmer the sauce over medium-low heat until reduced by about one-third.
Use a bamboo skewer to measure the level, it makes the task easier.
Strain the sauce using the back of a wooden spoon to work it in the strainer.
Adjust the seasoning with a little salt if needed..
Let the sauce cool a bit.
Drizzle around whatever you're going to serve it with.

Yields about ¾ cup

Caribbean Coconut Chicken

2009-08-04T22:25:00.002-05:00

I love coconut milk and just about any dish that uses it as an ingredient. Caribbean Coconut Chicken is a fragrant and slightly spicy dish that pairs well with yellow rice. The ancho pepper adds a mild heat that plays well with the sweetness of the onion and coconut milk.

Ingredients:

4 skinless, boneless chicken breasts
1 teaspoon vegetable oil
1frac12; yellow onions, chopped
1 red bell pepper, chopped
2 Ancho Peppers, chopped
1 tablespoon chopped roasted garlic
1 cup coconut milk
salt and pepper to taste
1 pinch crushed red pepper flakes

Preparation

Preheat oven to 425° F (220° C).
In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.
Stir onions, ancho peppers and red bell peppers into the skillet with the chicken.
Sauté the onions until they are translucent.
Stir in the roasted garlic and coconut milk.
Cook the mixture 5 to 8 minutes then remove the skillet from the heat.
Season with salt, pepper, and red pepper flakes.
Transfer the mixture to a 9x13 inch baking dish .
Bake for 45 minutes, or until the vegetables cook down and the chicken is tender.

Ratatouille

2009-08-04T21:22:00.003-05:00

Ratatouille recipes vary according to the cook the region, or the season. This dish is great year-round. During the summer months, I like to use fresh vegetables picked from my own garden. Ratatouille can be served either hot or cold as a light, easy dinner. Ratatouille may be topped with grated Parmesan cheese at the table. The ingredients are traditionally sautéed in olive oil and can be served over rice or potatoes, preferably with a crusty French bread.

The following recipe is a vegan dish, containing no animal products. This is a great dish to serve at a dinner party where both omnivores and vegans are invited.

Ratatouille as prepared here is a relatively low-fat dish. The only fat in it comes from the olive oil. This dish is also fairly low-sodium. Since the dish is made from delicious, fresh vegetables, reducing the amount of salt fairly easy.

Ingredients:

1 medium sized Red Onion, chopped
3 cloves Garlic, minced
1 medium Eggplant, diced
5 Roma Tomatoes seeded and diced.
2 medium Zucchini, diced into diced
1 Bell pepper, sliced
1 teaspoon Herbes De Provence
2 tablespoons Olive oil
2 tablespoons fresh flat-leaf Parsley ,minced
Sea Salt and fresh ground Black Pepper to taste

Preparations

Sauté the onion and Garlic until tender
Add Eggplant and Tomatoes, bring to simmer
Add the Bell pepper
Simmer, covered for 15 minutes
Add the Zucchini and stir.
Cover and simmer for 10-15 more minutes until vegetables soft
Remove from heat
Stir in the Herbes De Provence.
Season with Salt and Pepper to taste
Garnish with chopped Parsley

Serve over:

Rice
Egg noodles
Pasta
Boiled, cubed Potatoes
Couscous

Yields 4 servings

Cubano Sandwich

2009-08-02T21:39:00.004-05:00

There are many variations on the Cubano Sandwich. A traditional Cubano does not be nave any mayonnaise, tomatoes, onions, bell peppers or lettuce on it. You can can use leftover meats for a Cubano, but I recommend using the freshest cuts you can find. When making a Cubano sandwich, the quality of the Roast Pork is what will make or break the sandwich.

Ingredients:

3 thin slices of ham
3 thin slices roast pork hot or cold
3 thin slices of Swiss cheese
3 or 4 slices of dill pickles
mustard
1/3 cut Cuban hard crust bread or French baguette

Preparation

Slice the bread open face so that both halves are still barely connected.
Spread mustard on both halves of ther bread.
Add the slices of ham, and roasted pork.
Add the Swiss cheese.
Add the pickle slices.
Brush some softened butter on the outside of the bread.
Place the sandwich in a Cuban sandwich press
Press down until the cheese is melted and the bread is slightly hard to the touch.
When finished, slice the sandwich diagonally across the middle so that you have two triangle shaped wedges.

Notes

Never use a panini grill, they don't heat sandwiches evenly and a real Cubano doesn't have grill lines on it. For people without a press there is a simple fix. You can place the sandwich between 2 hot skillets weighted down with a heavy object, such as a foil-wrapped paving brick as the weight.

Minestrone Soup

2009-08-02T21:25:00.003-05:00

Minestrone soup is Italian comfort food. It is a garden in a bowl, filled with colorful fresh vegetables and herbs. It makes a great as a summer meal served with crusty bread, a salad and a good bottle of Merlot.You can substitute vegetable broth for the chicken broth if you are cooking for vegans.

Ingredients:

3 tablespoons olive oil
5 cloves garlic, chopped
2 onions, chopped
1 cup chopped celery
1 cup chopped fennel
5 carrots, sliced
6 cups chicken broth
3 cans diced tomatoes not drained
1 cup red wine
1 can white beans, drained
1 pound fresh or frozen green beans
2 cups baby spinach, rinsed
2 green zucchinis, diced
2 yellow zucchinis, diced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
salt and pepper to taste
1 cup dry mini farfalle pasta
3 tablespoons grated Parmesan cheese for topping
3 tablespoons finely chopped flat leaf parsley
1 tablespoon olive oil

Preparation

Place a large stock pot or enamaled dutch oven, over medium-low heat.
Add 3 tablespoons of olive oil heat until it shimmers.
Saute garlic for 2 to 3 minutes, do not burn the garlic.
Add the onions and saute for 4 to 5 minutes.
Add celery, fennel and carrots to the onions.
Saute the vegetables for 1 to 2 minutes.
Add the red wine to deglaze the pan.
Add chicken broth, and the diced tomatoes.
Bring to boil, stirring frequently.
Reduce the heat to low.
Add the beans, spinach leaves, zucchini, oregano, basil
Simmer for 30 to 40 minutes
Season with salt and pepper to taste.
Fill a 4 quart pan with water, salt and bring it to a boil.
Add pasta and cook until it is al dente.
Drain the pasta and shock in cold water to stop the cooking.
Drain the shocked pasta and set it aside.
Place 4 tablespoons cooked pasta into individual serving bowls.
Ladle soup on top of pasta .
Sprinkle Parmesan cheese on top of the soup.
Garnish with finely chopped flat leaf parsley
Drizzle with a good extra virgin olive oil and serve.

Rainbow Lemon Herb Couscous

2009-08-02T21:05:00.002-05:00

Couscous is a fine grain wheat pasta from Morocco. I love it because it is tasty, quick and easy to prepare. This recipe is a great side with a ratatouille, roasted herb lemon chicken, or seafood. The turmeric gives the dish a golden glow that enhances the green of the herbs, the red of the tomatoes, and purples of the Kalamata olives

I recommend fresh herbs for this dish. Everyone needs an herb garden. I love the time I spend cultivating it, and the peaceful moments when I am harvesting my daily ingredients. You can substitute some parsley or cilantro for some of the basil and mint. Experiment with them, mix and match as you see fit

Ingredients:

2 cup Chicken Broth
2 cup Couscous
1 cup Roma Tomatoes diced
1/4 cup Kalamata olives, pitted and chopped
1/4 cup fresh Basil, chopped
zest and juice of 2 Lemons
3 tablespoons Chives, finely chopped
2 tablespoons fresh Mint , chopped
2 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Turmeric
Sea Salt and Black Pepper to taste

Preparation

Get a large bowl to hold and mix the following ingredients:
Prepare the herb vegetables to flavor the Couscous.
1. Cut the tomatoes in half, remove the seeds and dice
2. Grate the lemon zest
3. Cut the lemon in half and juice it, making sure you keep the seeds out of the juice.
4. Remove the Basil leaves from the stems, roll into a cigar shape and slice thin.
5. Remove the Mint leaves from the stems, roll into a cigar shape and slice thin.
6. Chop the Olives.
7. Chop the Chives.
8. Drizzle in 2 tablespoons of Extra Virgin Olive oil
Mix well and set the mixture aside.
Mix the turmeric into the chicken broth and bring it to a boil, turn off the burner.
Add the Couscous to the broth and stir well.
Add the herb and vegetable mixture to the Couscous and broth and stir well.
Cover the pot and let stand for 5 minutes.
Fluff the Couscous with a fork and place it in a serving bowl or on a platter.
Serve immediately.

Yields 6 servings

Cream of Mushroom Soup

2008-12-28T22:00:00.004-06:00

Home made cream of mushroom soup is a favorite around my household. I especially like it when wild mushrooms are in season. The flavors of Maitake and Chantalle mushrooms can take the soup over the top.

But if you don't hunt mushrooms, or are lucky enough to have friends who do, here is a recipe for you. The ingredients for today's recipe are easier to find. If you can't get Crimini mushrooms at the store use the standard white button mushroom. It is a quick recipe that makes a wonderful satisfying soup that is ideal for a chilly Autumn day. The recipe makes enough for a large family, or you can share some with a friend or two.

Recipe

Ingredients

1 pound Crimini Mushrooms, chopped
1 pound White Mushroons, chopped
1 medium size Leek cleaned and chopped
1 stalk Celery, finely chopped
3 cloves Garlic, minced
1/4 pound butter
2 tablespoons olive oil
1/4 cup flour
Salt to taste
Pepper to taste
3 tablespoons fresh thyme, chopped
!/2 cup White Wine
6 cups Chicken Broth
2 cups Heavy Cream

Preparations

Prepare the Mushrooms.
- Clean the mushrooms and remove the tough ends of the stems
- Slice them, I use an egg slicer which is fast and gives me uniform pieces .
Prepare the Leeks
- Trim away the tough green portions of the leek .
- Cut the white part of the leek in half lengthwise.
- Rinse the leeks well under cold running water to remove any sand.
- Lay the halves flat side down, slice thinly crosswise and set aside.
Prepare the Celery
- Clean and trim off the tough ends of the celery.
- Slice the stalk lengthwise into long thin strips.
- Dice the celery strips and set aside
Prepare the Garlic
- Smash the cloves of garlic with the flat side of the knife.
- Remove the husks from the cloves.
- Finely mince the garlic, set aside.
Creating your Soup base
- Place a heavy 6 quart pot or dutch oven on a medium flame.
- Add the olive oil and wait till you see movement in the oil.
- Add the butter waiting for it to melt and stop sizzling from the water cooking off.
- Add the celery and leeks to the pot, season with some salt and pepper, and stir.
- Add the garlic and mushrooms, stir frequently till the mushrooms begin to go limp.
Create a quick light Roux
- Add the flour to the sautéed vegetables.
- Stir continuously till the flour has absorbed the butter and oil
- Cook till the flour starts to turn color.
Bringing the liquids into the mix.
- Pour in the wine and stir.
- Pour in the chicken broth and add the thyme leaves. Stir frequently.
- Bring the mix to a boil, then reduce heat and simmer 10 minutes, or till it thickens.
- Add the cream and stir well, heat the mixture, test for seasoning and correct .
Serve immediately.

Lentil Soup

2008-10-05T21:13:00.003-05:00

Autumn is here and I am in a soup making frame of mind. Today's recipe is an old family favorite of mine. Classic lentil soup is quick and easy to make. It is tasty, nutritious and a healthy, low fat dish. Lentils are a great source of protein and fiber. They also cook faster than any other legume.

Recipe

Ingredients

2 smoked Turkey wings or 1 smoked Turkey leg
2 tablespoons Olive Oil
1 large Onion peeled diced
2 large Carrots peeled and diced
2 stalks Celery thin sliced
3 cloves Garlic minced
1 pound Lentils
2 Bay Leaves
3 cups Chicken broth
3 cups Vegetable broth
Sea Salt and fresh Ground Black Pepper to taste

Preparations

Simmer the smoked turkey and bay leaves in the chicken, vegetable broth mix in a covered 6 quart pot.
Cook till tender and the broth has become infused with the smokey flavor.
Inspect the lentils while waiting, remove any foreign matter, and wash thoroughly.
Remove the turkey and bay leaves from the broth, and add the lentils to the pot.
Cool the Turkey and then pick the meat off the bone.
Reserve the meat for later. Discard the bay leaves.
Heat a large sauté pan over a medium flame, add the olive oil .
Add the onions, celery, garlic and carrots, season with some salt to draw out the moisture.
Sweat the vegetables in the pan until the onions are transparent.
Add the Vegetables to the pot with the lentils.
Simmer till the Lentils are tender but not mushy.
Add the reserved turkey till warm.
Season with Salt and Pepper.
Serve hot.

Leek Potato Soup

2008-10-05T11:47:00.005-05:00

The world turns and seasons change again. Harvest time is here and with it all the bounty of the summer season fill the pantry. The cool weather of Autumn is arriving, bringing with it thoughts of bowls of hot soup to take the chill off my bones.

When I think about leek and potato soup, hearty, healthy, flavorful are a few words that come to mind when I think about this classic soup. I have always loved leeks. They are the most mild mannered member of the onion family. This soup is serious comfort food, and I think it will become one of your family favorites.

Recipe

Ingredients

2 large leeks, about 1 1/2 pound
5 cups chicken stock
2 tablespoons unsalted butter
4 strips bacon, chopped
1 1/2 pounds Yukon Gold potatoes, diced
1 1/2 cups heavy whipping cream
1 1/2 teaspoons sea salt
3/4 teaspoon white pepper
2 tablespoons snipped chives

Preparations

Trim away the tough green portions of the leek .
Cut the white part of the leek in half lengthwise.
Rinse the leeks well under cold running water to remove any sand.
Lay the halves flat side down, slice thinly crosswise and set aside.
In a 6 quart pot over medium heat, melt the butter and add the bacon.
Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat.
Add the chopped leeks and cook until wilted, about 5 minutes.
Add the, chicken stock, potatoes, salt and white pepper, and bring to a boil.
Reduce the heat to a simmer and cook for approximately 30 minutes.
When the potatoes begin falling apart, turn off the heat.
Puree the soup in a food processor or blender. in batches. (or if you own an immersion blender, puree the soup directly in the pot.)
Stir in the cream and adjust the seasoning, as needed.
Ladle the soup into serving bowls.
Garnish the top of each bowl with some of the snipped chives
Serve immediately .

Penne with Vodka Sauce

2008-07-25T05:32:00.004-05:00

Vodka sauce is a pinkish sauce made from a red sauce, vodka, cream, cheese and butter. The vodka added to the sauce brings out flavor in the tomato in a basic red sauce was first used in the 80's. At the time it was all the rage.The taste the alcohol evaporates in cooking, but gives the sauce a peppery taste that tickles the tongue. Most recipes pair it with penne pasta. Personally I love it with the addition of either Italian sausage or meatballs

Ingredients:

1 quart Simple Tomato Sauce, or store-bought marinara sauce, blended until smooth
1 cup vodka
½ cup heavy cream, at room temperature
½ cup grated Parmesan
1 pound penne pasta
2 tablespoons unsweetened butter

Preparation

Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by ¼, stirring often, about 20 minutes.
Stir the cream into the tomato and vodka sauce.
Simmer over low heat until the sauce is heated through.
Stir in the Parmesan cheese and butter until melted and well blended.
Meanwhile, cook the pasta in a large pot of boiling salted water until tender but still firm, stirring occasionally, about 8 to10 minutes.
Drain the pasta and add it to the pan with the sauce.
Toss to coat.

Simple Tomato Sauce

2008-07-24T16:54:00.002-05:00

A good simple marinara sauce is always a good thing to have at hand for quick dinners. Yes you could buy a jar of pre-made sauce, but why not give your guests or family a sauce with a little love in it? Make this recipe for tonight's dinner, and save some back for use in Vodka sauce, quick pasta dishes, or chicken or eggplant Parmesan.

Recipe

Ingredients:

1/2 cup extra-virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
2 (32-ounce) cans crushed tomatoes
1/4 cup red wine
4 to 6 basil fresh leaves
2 dried bay leaves, whole
1/2 teaspoon dried oregano
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter, or less

Preparation

In a large heavy pot, heat oil over medium-high heat.
Add onion and garlic and sauté until soft and translucent, approximately for 2 minutes.
Add celery and carrot and season with salt and pepper.
Sauté until all the vegetables are soft, approximately for 5 minutes.
Add the red wine to the vegetables.
Add the tomatoes, oregano, basil leaves, and bay leaves and reduce the heat to low.
Cover the pot and simmer for 1 hour or until the sauce is thick.
Remove bay leaves and taste for seasoning.
If sauce tastes too acidic, add unsalted butter, sugar, 1 tablespoon at a time,until you have rounded out the flavor of the sauce.
Pour half of the tomato sauce into the bowl of a food processor.
Process the sauce until it is smooth.
Add the remaining tomato sauce to the pureed sauce mixture , stir well.
If you are not using all the sauce, allow it to cool completely
pour 1 to 2 cup portions into plastic freezer bags.
Freeze for up to 6 months.

Simple Falafel

2008-07-23T23:12:00.001-05:00

Falafel is a favorite food with vegetarians and omnivores alike. Falafel is now very popular worldwide as a fast food. In the Middle East. vendors sell it from street corner stands. When served as an appetizer, it can top a salad, or bes plated with hummus and tahini. You can serve falafel as a main course. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. Falafel can also be formed into patties and served like a burger.

Recipe

Ingredients:

1 (16 oz.) can of chickpeas/garbanzo beans.
1 large yellow onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Kosher Salt to taste
Fresh Ground Black Pepper to taste
Cooking Oil for frying

Preparation:

Drain chickpeas, and place in pan with fresh water, and bring to a boil.
Allow to boil for 5 minutes, then let simmer on low for about an hour.
Drain and allow to cool for 15 minutes.
Combine chickpeas, garlic, onion, coriander, cumin, in a food processor.
Add the flour, salt and pepper to taste.
Pulse the ingredients together into a thick paste.
Form the mixture into small balls, about the size of a ping pong ball.
Slightly flatten the balls.
Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).
Serve hot.

Serves 4.

Well Eat My Grits!

2008-07-21T16:53:00.002-05:00

Cheese Grits

Grits are a food that you either love or hate. For the record I love them. I think it is much maligned due to ignorance. People who sing the praises of Polenta and look down their noses at grits are showing cultural bias. Let's face it, both are made from corn that has been coarsely ground. In fact grits made from hominy are more nutritious than the variety made from unprocessed corn. I think they are so unloved by people is the belief that you need to cook them in water. I know some people love a bland base to put savory sauces, gravies, or stews, and some people like grits with sugar on it ala farina. But why not add a little flavor to them folks.

Personally I like them cooked in chicken broth and some cream, and made savory with butter, cheese, and salt and pepper. Whether served at breakfast or dinner there are so many ways to raise humble grits to great culinary heights. Grits can be served loose on the plate. or spread on a plastic wrap covered baking sheet, allowed to cook, cut into rounds,breaded and sautéd in butter till the outside is crispy and the inside is creamy.

Recipe

Ingredients

1 cup Quick Hominy Grits
3 cups Chicken Broth
1 cup Half and Half
1 cup Grated Cheddar Cheese
3 Tablespoons Butter
Kosher Salt and fresh ground Pepper to taste

Preparations

Find a heavy bottom Pot that has a tight fitting lid.
Bring the chicken broth to a boil.
Add the cream and butter to the broth.
Heat the mix till it nears boiling point.
Whisk in the grits and constantly stirring to avoid lumps.
When the mixture comes to a boil, turn the heat to low.
Stir until the grits thicken, be careful of getting splattered.
When the grits thicken add the grated cheese, stir well.
Turn off the heat and cover the pot.
Let set 5 to 10 minutes, stir and serve.

Chicken and Peas in Herb Sauce

2008-07-19T17:09:00.002-05:00

We all need lots of chicken dishes in our bag of tricks. Here is one I have made for 40 years. It a relatively quick, simple tasty comfort food recipe. Pair it with a good white wine, a salad, and some glazed carrots for a hardy meal. Perhaps you might spoil your guests with a spiced baked apple with a scoop of vanilla icecream for dessert.

Recipe

Ingredients

2 pounds boneless skinless chicken breast
1 pound mushrooms sliced
1 medium yellow onion cut into crescents
2 cloves garlic microplaned or crushed and chopped
½ cup flour for dredging the chicken
1 ½ cup frozen peas thawed
¼ cup slivered almonds for garnish
3 tablespoons olive oil
3 tablespoons butter
1 ½ cup chicken broth
1 cup dry white wine
1 ½ cup half and half
1 teaspoon fresh thyme
½ teaspoon dried tarragon
kosher salt to taste
fresh cracked black pepper to taste

Preparations

Slice the mushrooms and onion.
Microplane or crush and fine chop the garlic.
Cut the chicken into bite sized pieces.
Dredge the pieces in flour seasoned with salt and pepper.
Heat a large sauté pan over medium heat.
Heat the olive oil in the pan till it is hot.
Add the onions and mushrooms to the pan.
Cook them a few minutes and add the garlic.
When the onions turn color remove the vegetables from the pan.
Sauté the chicken in the flavored oil.
Cook the chicken until golden brown.
Pour in the wine and stir to deglaze the pan.
Add the chicken broth and stir well.
Mix in the onions and mushrooms and peas.
Add the thyme and tarragon to the mix.
Pour in the half and half.
Stir till it thickens, add the butter to make the sauce shiney.
Season with salt and pepper to taste.
Remove from the pan to a Serving dish.
Garnish with the almonds.
Serve with rice or kluski noodle.

Zucchini Soup

2008-07-18T07:46:00.003-05:00

I had always thought of zucchini as a cylindrical vegetable until one of my nieces gave me some of her home-grown globe zucchini. You can find them more often at the market these days. They are very good and I wanted to use them in a playful manner. Using them as bowls for a soup seemed to be a good idea to me. It keeps the focus on the ingredients in the soup, and makes cleanup a snap.

Recipe

Ingredients

1 round globe zucchini squash, 1 per person
1 tablespoon butter
3/4 pound zucchini squash, roughly chopped
2 shallots, sliced
3/4 cup chicken broth
4 tablespoons heavy cream
1/2 teaspoon dill weed
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon sugar
pinch of cayenne pepper
Salt and pepper, to taste
fresh thyme sprigs, garnish

Preparations

Cut tops off squash; set them aside for garnish.
Scoop out squash , and chop the zucchini.
Finely slice the shallots.
Heat the butter in a saucepan.
Sauté the zucchini and shallots over medium high heat.
When they begin to soften, add the chicken broth.
Cook the zucchini and shallots until tender.
Puree in a blender until smooth.
Add cream, dill, nutmeg, sugar, cayenne, salt and pepper.
Return soup to saucepan to heat, stir often till well blended.
Fill the hollowed out zucchini bowls.
Lean squash tops against soup.
Garnish with thyme and serve.

Basic Fruit Granita

2008-07-17T12:58:00.001-05:00

Granita is a refreshing warm weather treat. You can serve it as a dessert, or between courses. Granita is light, palate cleansing, and easy to make. This recipe is a good place to start on your journey into frozen desserts.

Recipe

Ingredients

1 cup water
1/2 cup sugar
3 cups fruit juice
2 teaspoon lemon juice

Preparations

Combine the sugar and water in a medium saucepan.
Heat the mixture until it comes to a boil
Stir until the sugar dissolves, and the mixture is clear.
Let the simple syrup cool to room temperature.
Stir in the fruit juice and lemon juice.
Pour the mixture into a 13"x9" metal baking dish.
Put the baking dish in the freezer.
Stir the mixture every 30 minutes until it is firm.
Every 20 minutes take the pan out of the freezer.
Scrape the frozen mixture with a fork
Scrape until the frozen pieces are broken into small shavings.
Mix the shavings into the remaining liquid.
Return to the freezer.
Scrape every twenty minutes until all the liquid has frozen.
Place the granita in a sealable container.
Store the granita in the freezer till ready to serve.

Serving your granita in a wine glass garnished with a sprig of mint or a small fruit slice makes for a simple but elegant presentation to brighten up your table.

White Crawfish Pie

2008-07-15T17:55:00.003-05:00

This is a tasty and simple recipe that can be made by anyone with basic kitchen skills. You can bust my chops for using canned soup and pre-made pie shells. But I am writing this for people on a limited budget and lack of time. I will post a more ambitious version of the recipe later. If you can't find crawfish tails you can substitute peeled raw shrimp.

Recipe

Ingredients

4 tablespoons unsalted butter
2 tablespoons olive oil
1 ½ teaspoons salt
½ teaspoon cayenne
1 teaspoon fresh thyme or ½ teaspoon dry
¼ teaspoon black pepper freshly ground
1 cup yellow onions chopped
½ cup bell peppers diced
½ cup celery chopped
6 to 8 cloves garlic crushed
1 can of cream of mushroom soup
1¼ cup half and half
1 pound of crawfish tails
5 tablespoons cornstarch
enough pie dough for double crust 9" pie or 2 premade pie shells.

Preparation

Preheat oven to 350°.
Heat a sauté pan on medium heat.
Pour the olive oil into the pan, then add the butter.
Wait till the butter melts and you hear a sizzle.
Sauté onions, bell peppers, celery.
Add the garlic to the vegetables last and sauté.
Add milk and soup; bring to medium boil, stirring frequently.
Add crawfish, bring to medium boil again.
Add the corn starch and thyme, stir as needed.
Lower heat and simmer until thick.
Let the filling mixture cool for 15 minutes.
Divide the dough and roll out both pie crusts
Use a 9" pie pan as a template to test for proper size.
Grease the pie pan liberally with butter.
Carefully place bottom pie crust in the pan.
Prick the bottom and sides of the crust with a fork.
Pour the thickened mixture into the bottom pie crust.
Put on the top crust and seal the edge.
Bake at 350° for 20 minutes.
Cool on a rack for 10 minutes.
Serve while still warm.

Panko Fried Chicken Thighs

2007-10-24T19:45:00.001-05:00

I love spicy crispy fried chicken. When I was 10 years old I would take the candy money my grandmother Jessie gave me and go to the local butcher shop and buy 5 pounds of chicken wings. I would bring them back and practicing my cooking and eating skills. I am a chicken junkie. The savory aroma of well-cooked chicken is like a powerful pheromone drawing me closer for some serious fowl munching.

Like most cooks, I am always trying new ways to play with an old favorite. I have used many things as a crumb breading. The short list includes regular bread crumbs, cracker crumbs, potato flakes, crushed corn flakes, ground nuts. Today I feel a bit nostalgic, I want some chicken which was marinated in buttermilk. Many times I have done a double buttermilk dip and flour dredge method. I wanted something lighter and crisper.

The process of breading is simple. The ingredient list may seem a bit long at first; But the marinade and the dredging mixture both use the same ingredients. I also like that it is a single dip and dredge process. It makes a lighter breading without an extra flour step and dip before dredging the chicken in the panko mix.

Mise en Place

Let's get busy with our prep work, it should not take a long time.

Hardware

Large cast iron skillet or deep fryer
Long handled tongs
Wire draining rack or paper towels.

Components

1 ½ pound boneless skinless chicken thighs
Buttermilk Marinade
Panko Dredging Mix
Cooking oil with a high smoke point

Buttermilk Marinade

Ingredients

1 cup buttermilk
1 tablespoon Tabasco chipotle sauce
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon Old Bay seasoning
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon cayenne
½ teaspoon ground thyme
½ teaspoon dried tarragon
½ teaspoon oregano
½ teaspoon celery seed

Preparations

Combine all the ingredients in a large ziplock bag.
Put the chicken into the marinating bag.
Remove as much air as you can and close it tightly.
Knead the bag to work the marinade into the meat.
Let the chicken rest in the refrigerator for at least 2 hours..

Panko Dredging Mix

Ingredients

1½ cup Panko bread crumbs
½ cup all purpose flour
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon Old Bay seasoning
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon cayenne

Preparations

Combine the ingredients in a large paper bag.
Close and shake well to mix.
Reserve the panko mixture until needed.

Bringing it all Together

Heat your oil to 350°
Drain the thigh pieces in a colander.
Put them into the dredging bag one at a time.
Shake the bag each time you add a piece of chicken.
Let stand a minute and shake well again.
Remove the breaded pieces from the bag.
Let them rest a couple of minutes to let the breading set up.
Place the chicken into the hot oil carefully.
If you are frying in a skillet. turn your chicken after 10 minutes.
Cook until brown and the juices run clear.
You want an interior temperature of 165°
Remove and drain on a rack or paper towels.
Carry over cooking will bring the temperature to 180° after 10 minutes.
Serve while hot with a assortment of dipping sauces.

Original Green Goddess Dressing

2007-10-18T03:31:00.001-05:00

This classic creamy, herb flavored salad dressing was named for its green tint. The most accepted theory regarding its origins points to the Palace Hotel in San Francisco in the 1920s. The hotel's executive chef wanted something to pay tribute to actor George Arliss and his hit play, The Green Goddess. He then concocted this dressing, which, like the play, became a hit. It enjoyed great success, especially in California, for decades and, in my opinion, Green Goddess Dressing is long overdue for a revival.

This dressing includes mayonnaise, anchovies, vinegar, green onion, garlic, parsley, tarragon and chives. It can be prepared in a blender or food processor and is good served as a dressing for steamed artichokes, a seafood salad, or as a sauce over broiled fish. If you don't have fresh tarragon, you can use ¼ teaspoon dried, instead.

Yields: 2 cups

Recipe

Ingredients:

1 cup Mayonnaise
½ cup sour cream
¼ cup snipped fresh chives or minced scallions
¼ cup minced fresh parsley
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
3 anchovy fillets, rinsed, patted dry, and minced
1 teaspoon chopped fresh tarragon
salt and freshly ground pepper to taste

Preparations

Stir all the ingredients together in a small bowl until well blended.
Taste and adjust the seasonings.
Refrigerate until ready to serve.
Pour over favorite salad or greens.

Blender Hollandaise

2007-10-18T03:09:00.001-05:00

There are times when I become obsessed with a dish and have a need to make the perfect plate of that recipe. My recent food obsession has been the quest for the perfect serving of Eggs Benedict. There is a mystique about the dish, which stirs memories of a more civilized era. Most people think of Eggs Benedict as a food that you eat when dining out, instead of home breakfast fare. I think the reason is a fear that the cook has a lack of basic skills. Poaching an egg is not difficult task. The problem is a fear of making the Hollandaise sauce.

Hollandaise sauce is one of the classic mother sauces of French cuisine. The sauce has a reputation of being temperamental. The labor of whisking, fear of scrambling the eggs, all make the timid flee the kitchen. Fear not! Armed with a few modern tricks we can tame this sauce. One tip for success is that keeping the sauce warm and unbroken is trickier than the actual preparation. If you can find a small vacuum bottle (Thermos) use it to keep your Hollandaise warm and happy until you need it.

Ingredients

1 stick (8 tablespoons) unsalted butter
3 egg yolks
2 tablespoons fresh lemon juice
¼ teaspoon salt
Pinch of cayenne pepper

Preparations

Melt the butter in a small pan until bubbling hot, avoid browning the milk solids.
Put the remaining ingredients in the blender.
Put the lid on the blender.
Whip the mixture on the high setting for 30 seconds.
Open the center hole on the lid of the blender.
Drizzle the hot butter very slowly into the egg lemon juice mixture,
Continue blending on high as you pour the melted butter.
Be sure to allow time between drops for the butter to emulsify with the egg.
You will see a silky change in consistency and a lightening of the color.
Serve immediately.

Chillin and Grillin

2006-09-06T18:23:00.001-05:00

I am taking a break from the Mediterranean tour today. I am in a serious grilling mood and a grilled Chimichurri covered steak sounds good to me. This sauce also works well with skewered grilled shrimp. Grill some up with a steak for a tasty surf and turf. Marinade the beef for 2 hours, and the shrimp for 1 hour, grill and serve with more sauce.

Chimichurri is a pesto style sauce and marinade used with grilled meat in Argentina and Uruguay It is usually the only seasoning used for steak and chorizo sausages in Argentine asados. It can also be used as a marinade for any kind of grilled meat.

Chimichurri Sauce

Ingredients

3/4 cup extra virgin Olive Oil
2 tablespoons fresh Lemon juice
2 tablespoons fresh Lime juice
1/2 cup minced fresh Cilantro
6 cloves crushed Garlic
1 tablespoon chopped or crumbled fresh or 1 teaspoon dried Oregano.
1 tablespoon Cumin
1/4 to 1/2 teaspoon Cayenne Pepper
2 minced Shallots
1 teaspoon minced Basil, Thyme or Oregano, or mixture
Kosher Salt and Course ground Black Pepper to taste

Preparations

Puree all ingredients in food processor.
Reserve 1/4 of a cup for use as a marinade.
Transfer remaining sauce to a bowl.
Cover and let stand at room temperature.

Babaganoosh

2006-09-05T23:27:00.003-05:00

Here we go with another middle eastern appetizer that can be made well in advance.

Babaganoosh is a paste made of roast or grilled eggplant and tahini.This is a delicious healthy snack that can be eaten with pita. It is served along with hummus and tabouli as an appetizer course.

Ingredients

3 eggplants broiled
4 cloves garlic
fresh lemon juice, to taste
Olive oil, to taste
Kosher or Sea Salt
½ cup tahini
1½ teaspoon ground cumin
chopped fresh mint, and parsley for garnish

Preparation

Pierce eggplants with fork.
Place the eggplants in a baking dish.
Roast in oven on shelf furthest from the flame.
Broil 20 minutes on one side.
Turn and broil 10 minutes on other side.
Cool for easy handling.
With a spoon scoop out the flesh of the eggplant.
Place the flesh in bowl, sprinkle with salt.
Press to remove water from the flesh.
Drain the water and sprinkle with more salt.
Repeat this 3 times.
Combine all the ingredients in food processor or blender
Process until the mixture is smooth.
Garnished with chopped fresh mint, and parsley
Drizzle with extra virgin olive oil.

Tabouli

2006-09-02T23:22:00.003-05:00

I am still on my middle eastern food making binge. Here is another one of the recipes I like a lot. Since I have said to hummus and tabouli make a good pairing; I should give you the recipe for one of my favorite salads.

Tabouli is a refreshing bulgar wheat salad combining tomatoes, green onions, cucumber. fresh flat leaf parsley, fresh mint leaves, olive oil and lemon juice. The bright lemon flavor is great for cleaning your palette and waking up your taste buds. I like it as an appetizer, side dish with a meat course, or for a light lunch with some hummus and pita bread.

Ingredients:

1¼ cup bulgar wheat fine grind
2 cups boiling water
½ cup extra virgin olive oil
½ cup fresh lemon juice
1¼ cup green onions chopped
1¼ cup fresh flat leaf parsley chopped
½ cup fresh mint chopped
1½ cup tomatoes, chopped
1¼ cup cucumber - peeled, seeded and chopped
1¼ teaspoon Kosher or Sea salt
coarsely ground black pepper to taste

Preparation:

Combine bulgar and boiling water in a large bowl.
Cover, and set aside to soak for 1 hour.
Finely chop the parsley and mint.
Chop the green onions.
Peel cucumber, remove the seeds.
Slice the cucumber into thin strips, dice finely.
Dice and chop the tomatoes.
Juice the lemons strain out the seeds

Assembly

Once the bulgar has cooled, but still warm uncover the bowl.
Fluff the bulgar with a fork to separate the grains,
Add oil, lemon juice, stir until the grains are coated.
Stir in the onions, parsley, mint, tomatoes, and cucumber
Toss the ingredients to combine them.
Season to taste with salt and black pepper.
Cover, and refrigerate for at least 1 hour. 24 is better.

Makes 8-10 Servings

Hummus

2006-08-29T21:53:00.002-05:00

Lately I have been into a Mediterranean journey through recipes that I had the pleasure of tasting while visiting friends homes as a young man. Their grandmothers would stuff us on Middle eastern cooking. I tried to pay attention so I could try my hand at making it at home. This is the first of a few of my favorite middle eastern recipes.

Hummus is made from garbanzo beans a.k.a. chickpeas. Dried chickpeas are usually soaked in water overnight then simmered for an hour or more. It is also possible to cook chickpeas in a pressure cooker without the pre-soaking. Personally I go for convenience and speed, so I use canned chickpeas instead.

The chickpeas are ground, using a food processor or hand blender, with olive oil, lemon juice, garlic, salt, cumin, and tahini. A bit of the water in which the chickpeas were boiled may be added to reach the desired consistency.

Garnish with chopped parsley and roasted pine nuts. Serve with a good flat bread. Hummus goes well with a tabouli salad for a light appetizer course.

Ingredients

3 cloves garlic roughly chopped
¼ cup lemon juice
¼ cup liquid from the can
½ teaspoon cumin
14 -15 oz canned chickpeas rinsed and drained
½ cup tahini
1 teaspoon kosher or sea salt
Toasted Pine Nuts for garnish
Chopped Flat Leaf Parsley for garnish

Preparation

Place all ingredients in a food processor or blender.
Process until smooth, scraping the sides occasionally.
Transfer the hummus to a serving bowl.
Garnish with roasted pine nuts and chopped parsley.
Drizzle Extra Virgin Olive Oil over the top.
Serve with lemon wedges and lots of good pita bread.

Pesto Time

2006-08-03T09:07:00.002-05:00

I have patiently waited, watching my herb garden in anticipation, Today was the day I had been waiting for. My basil plant was ready for mass harvest today. Once they start flowering it's time to cut them back and make one of my favorite seasonal treats, pesto.

Overview:

This classic Italian sauce is easy to make and versatile in usage, I keep it on hand for quick dishes. Pesto is traditionally made with pine nuts, garlic, olive oil, basil, and Parmesan cheese. Pesto can be tossed with pasta, added to soups and salads, or used instead of a tomato based sauce on a pizza.. I had better stop there, we are getting into a completely different post.

Pesto Recipe

Ingredients:

¼ cup coarse-crushed roasted pine nuts
3 garlic cloves, peeled
½ cup extra-virgin olive oil
4 cups sweet basil leaves (about 4 ounces)
½ cup (2 ounces) grated fresh Parmigiano Reggiano
¼ teaspoon kosher or sea salt

Preparation:

Heat a large dry flat bottomed saute pan over medium heat.
Add the pine nuts to the pan.
Pine nuts burn easily so keep them moving by shaking the pan
Roast until they are fragrant and lightly browned.
Remove the pan from the heat and let them cool.
Put the pine nuts in a ziplock bag and seal
Lightly smash the bag with a heavy skillet to coarsely crush the pine nuts.
Crush and peel the cloves of garlic.
Rough chop the garlic.
Process the pine nuts and garlic until finely minced.
Add the olive oil and pulse three or 4 times.
Add basil, Parmesan cheese, and salt to the processor bowl.
Process until finely minced, scraping down sides.
add more olive oil if you want to make a thinner looser sauce
Store for later by pouring the pesto into an airtight container.
To prevent oxidation add a thin barrier layer of olive oil over the pesto.
Seal the container and store refrigerated for around 1 week.

Bagna Cauda

2006-07-12T22:57:00.002-05:00

The name Bagna Cauda, means hot bath or warm sauce. Bagna Cauda was first created in Piedmont, Italy. It is usually kept hot in a pot over a flame, but you may see it presented at the table in a serving dish or in individual small bowls without the flame.

Bagna Cauda is a bold mix of olive oil, anchovies, garlic, and butter. Bagna cauda is served as a warm dip with a variety of raw fresh vegetables, including fennel, mushrooms, cauliflower, broccoli, Belgian endive, sweet peppers, cucumbers and zucchini as an appetizer or a sauce for penne pasta. Trust me, anchovies can be your friend.

Here is the way to eat Bagna Cauda: Spear bite-size pieces of raw vegetables on a long fork-like prong (fondue forks work well). Hold the morsels in the hot sauce for a few seconds. Eat over good crusty bread. Eat the bread when it becomes covered in sauce. Repeat until it feels good.

Ingredients:

½ cup extra-virgin olive oil
5 cloves of garlic, peeled and finely minced
10 anchovies in olive oil, drained and chopped
½ cup unsalted butter, cut into chunks
For dipping:
A crusty Italian bread, sliced.
a variety of raw fresh vegetables including:
- fennel
- mushrooms
- cauliflower
- brocolli
- Belgian endive
- sweet peppers
- cucumbers
- zucchini

Preparation:

Pour the olive oil into a saucepan or saucier.
Add the garlic and anchovies.
Cook over a low heat.
Stir until the anchovies and garlic disintergrates.
Whisk in the butter, until it is melted.
Remove the pan from the heat.
Whisk to a creamy consistency.
Pour into a dish over a warmer service.

Variations

Penne with Mixed Vegetable Grill

I do like Bagna Cauda as a dressing for pasta. Here is a quick and simple recipe for a variation using grilled vegetables and penne pasta.

Ingredients:

1 large Portabella mushroom
1 Fennel bulb
1 medium Red onion
3 young small Zucchini
2 sweet peppers red and green
1 pound Penne pasta cooked al dente
Bagna Cauda sauce
Kosher salt to taste
Black Pepper corse ground to taste.
1 teaspoon Capers
Sprig of Sweet basil

Preparation:

Remove the fronds from the fennel and save for a garnish
Slice the vegetables into pieces that will not fall apart on the grill.
Lightly dress the vegetable slices with Extra Virgin olive oil.
Season with Salt and Pepper.
Grill the vegetables until just done. They should still be slightly firm.
Dress the drained pasta with the sauce and capers.
Plate and arrange the grilled vegetables over the pasta.
Garnish with fennel fronds and basil leaves.
Serve Immediately

King Cakes

2006-03-02T17:44:00.002-06:00

The King Cake is an oval-shaped bakery delicacy rich in flavor and history. The Cake is made with a rich Danish dough which is a cross between a coffee cake and a French pastry It is covered with a poured sugar topping and decorated with the traditional Mardi Gras-colored sugars. Purple which signifies "Justice" Green for "Faith" and Gold for "Power."

Hundreds of thousands of King Cakes are consumed at parties every year, making the King Cake another fine Louisiana tradition. A Mardi Gras party just wouldn't be a Mardi Gras party without a King Cake!

The King Cake Story

The King Cake is believed to have been brought to New Orleans, Louisiana, from France in the 1870's. It evolved from the Twelfth Night or Epiphany pastry made by those early settlers. They added their own touches with the Spanish custom of choosing Twelfth Night royalty. A King Cake is shaped like a crown to represent the kings.

A dried bean or pea was hidden inside the cake and whoever found it received a year of good luck and was treated as royalty for that day. Starting around the 1930s, a tiny naked baby was used instead of the bean or pea. The baby can be pink, brown, or golden. Some people believe that the baby represents the baby Jesus because Twelfth Night was when the three kings found the baby in Bethlehem.

The payback for being king or queen for the day is that person has to buy the king cake for the next day. That can cost from $4.00 - $6.00 for a small, plain grocery store cake to well over $25.00 for an elaborately filled and decorated cake. The good thing is it keeps the party rolling along throughout the holiday season.

King Cake season lasts throughout Mardi Gras from Epiphany until Mardi Gras Day. The royal colors of purple, green and gold on the cake honors the three kings who visited the Christ child on Epiphany.

The three colors appeared in 1872 on a Krewe of Rex carnival flag especially designed for the visiting Grand Duke of Russia. He came to New Orleans just for the carnival, and the universal colors remain his legacy.

Bring the Mardi Gras celebration to wherever you live! Bake a King Cake and start the tradition. Once you have tasted a homemade King Cake, those you buy from the grocery store can't hold a candle to it. This recipe may look long and complicated, but it really isn't.

King Cake

(From Southern Living 1990 Annual Recipes)

Ingredients

¼ cup butter or margarine
1 (16-oz.) carton sour cream
1/3 c. sugar
1 t. salt
1 pkgs. dry yeast
1 T. sugar
½ c. warm water (105° to 115°)
2 eggs
6 to 6 ½ cups all-purpose flour, divided
½ cup sugar
1 ½ t. ground cinnamon
1/3 cup butter, softened
Colored icings
Colored Sugars

Preparations

Combine the first 4 ingredients in a saucepan
heat until butter melts, stirring occasionally.
Let mixture cool to 105° to 115°.
Dissolve yeast and 1 T. sugar in warm water in a large bowl
Let stand 5 minutes.
Add butter mixture, eggs, and 2 cups of flour; beat at medium speed with an electric mixer for 2 minutes or by hand until smooth.
Gradually stir in enough remaining flour to make a soft dough.
Turn dough out onto a lightly-floured surface
Knead until smooth and elastic (about 10 minutes).
Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place free from drafts, for 1 hour or until dough is doubled in bulk.
Combine ½ cup sugar and cinnamon; set aside.
Pinch dough down and it divide in half.
Turn one portion of dough out onto a lightly floured surface
Roll to a 28" X 10" rectangle.
Spread half of the butter and half of the cinnamon mixture on the rolled out dough.
Roll dough, jelly roll fashion, starting at the long side.
Gently place dough roll, seam side down, on a lightly greased baking sheet.
Bring ends of dough together and form an oval ring.
Tuck a tiny plastic baby or a large, dried bean into the seam before sealing.
Moisten and pinch the edges together to seal.
Repeat this procedure with the second half of the dough.
Cover and let rise in a warm draft free place, 20 minutes or until doubled in bulk.
Bake at 375° for 15 to 20 minutes or until golden.
Decorate each cake with bands of colored icings
Sprinkle with colored sugars.

Makes 2 cakes.

Note: If you prefer, you can replace the cinnamon and sugar inside the roll of dough with a cream cheese filling or a pie filling in the flavor of your choice... just spread it thinly on the center of the rectangle before you roll it up. Popular flavors are blueberry, cherry, and lemon.

Christmas Cookies Part 2

2005-12-22T22:35:00.003-06:00

This is another old holiday family favorite.The cookie is rich, flavorful and chewy. I got the recipe from my mother. She got it from her mother, and now I give it to you. I hope you enjoy.

Hedgehogs

Ingredients

2 cups chopped English Walnuts
1 cup chopped Pitted Dates
1 cup Brown Sugar
2 cups shredded Coconut
2 large eggs

Preparation

Preheat the oven to 350°.
Combine the following ingredients:
- Brown Sugar
- Eggs
- Dates
- Walnuts
- 1 cup Coconut
Form a bit of the mixture into a 1" by ½" log.
Roll the log in the remaining coconut.
Place on a greased baking sheet.
Bake for 15 minutes

makes about 60 cookies

Peppermint Pie

2005-12-22T17:47:00.002-06:00

My grandmother Jessie was in love with peppermint candy. So it was no surprise that she would make a peppermint pie. She was a very intuitive cook who did not always write recipes down, or measure. Either you watched and figured out her tricks or you were left in her dust as she whipped up her delicious dishes.

One of my sisters wanted the recipe and I started thinking back to the days when I watched my grandmother make this dessert. I had a rough idea of the recipe and with a bit of searching and remembering I came up with something very close to her original recipe. The only real difference was using whipping cream instead of condensed milk.

Candy Cane Chiffon Pie

Ingredients

1 - 9" pie crust, prepared
1 envelope unflavored gelatin
1/2 cups cold water
1/4 teaspoon. peppermint extract
3 egg whites
1/3 cups sugar
1 cups whipping cream, whipped
1/2 cups crushed peppermint candy canes

Preparation

Have the baked pie crust ready.
Soften the gelatin in water in a 1-quart saucepan.
Cook, stirring constantly, over medium heat.
Cook until the mixture bubbles and the gelatin is dissolved.
Remove from heat. Cool.
Stir in the peppermint extract.
Beat the egg whites in a 3-quart bowl with a mixer at high speed until soft peaks form.
Beat in the sugar gradually until stiff and glossy.
Beat in the gelatin mixture at low speed until mixed.
Fold in the whipped cream and candy.
Heap into shell.
Decorate with small candy canes if desired.
Chill 2 hours or until firm.
Sprinkle with crushed candy just before serving for an added sparkle.

Yields: 1 - 9" pie

Preparation Time: 45 minutes, plus chilling time

Sweet Potato Pie

2005-12-14T23:14:00.002-06:00

Sweet potatoes are a good food. They are fairly inexpensive, tasty, and very good for you. Personally I like sweet potato pie better than pumpkin pie. The bright color and flavor are wonderful. Add the fact that fresh ingredients are better than canned ones, it makes it a clear choice for me. Have you ever tried to prepare fresh pumpkin? It can be a lot of hard work, and that is the last thing I want when preparing for a holiday dinner.

Pie Crust:

Ingredients

2 cups all purpose flour
2/3 cups lard or shortening
1/2 teaspoon salt
4 - 6 tablespoons water

Preparation

Mix the flour and salt in a large bowl.
Work it into the flour till it is a uniform grainy consistancy.
Mix the water into the mixture but do not overwork the dough.
Form a ball and wrap it in a plastic wrap.
Chill the dough in the refrigerator for later use.
Once the dough is chilled roll the dough into the shape you need.

The pie crust can be prepared in advance and frozen. You can either freeze prerolled pie shells, or as slabs you can thaw and roll out as needed.

Filling

ingredients

4 large potatoes
2 cups granulated sugar
3 large eggs
1 stick unsalted butter (¼ pound)
1 teaspoon vanilla
½ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
¼ teaspoon salt
1 pinch ground cloves
2- 8 inch pie crusts
1 cup evaporated milk

Preparation

Boil potatoes in their skins until tender.
Let them cool
Peel the sweet potatoes
Put the potatoes in a large mixing bowl.
Mash them thoroughly with a potato masher.
Add eggs one at a time, beating well after each egg.
Melt the butter. Pour it into the potatoes.
Add vanilla, spices, salt and evaporated milk.
Stir the mixture until well mixed.
Pour the potato mixture into the pie crust.
Put into an oven preheated to 375°.
Cook for about 35-45 minutes.
If a toothpick inserted in the center comes out dry, it's done.
Let the pies cool for at least 1 hour before cutting and serving.

Makes 2 pies.

Simply Delicious

2005-12-12T04:42:00.002-06:00

Pound Cake

A pound cake is one of life's simple pleasures. This golden, rich cake is the basis of many wonderful desserts. Making a pound cake is a very simple project..

This cake gets it's name from the fact that each of the ingredients used in the recipe weigh one pound. Try this recipe, you will not be disappointed.

Ingredients

1 pound cake flour
1 pound unsalted butter
1 pound granulated sugar
1 pound egg (8 large eggs)
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt

Preparation

Preheat the oven to 350°.
Generously butter 2- 9 inch loaf pans.
Place a sheet of parchment in the bottom of the pan.
Cream the sugar into the butter.
Add the vanilla extract to the creamed sugar.
Mix the eggs into the mixture, one egg at a time.
Gradually fold ithe flour and salt into the mixture.
Mix until the ingredients are completely combined.
Pour the batter into the pans.
Tap the pans on a firm surface to remove any air pockets,
Bake the cakes for 1 hour.
Remove the pans from the oven.
Test with a toothpick, if it comes out clean, the cakes are done.

Talking Turkey

2005-12-12T03:53:00.001-06:00

The holidays are upon us so I am posting a few links for anyone facing the task of cooking a turkey.

Thanksgiving Survival Guide

How to roast a stuffed turkey

Good no nonsense advice.
Turkey Basics: Safe Cooking

Food Safety: United States Department of Agriculture

Everything you need to know to have a safe holiday dinner.
Roasting a Turkey

Roasting a Turkey - Hormel Kitchens

A well organized and informative site with a lot of tips.

Christmas Cookies- Part 1

2005-12-12T03:39:00.003-06:00

Kolatchkis

No matter how you spell it these Polish or Ukrainian Christmas cookies are wonderful addition to any Christmas cookie list. These flaky pastry like delicacies were always the first to disappear during the holidays. My mother would make them by the gross. It was a very big family and they all were Kolatchki junkies. You can use any flavor filling you prefer, but most of the ones I have seen were either apricot, cherry, and almond. If you do not have a large family, or you are a dainty eater, you can scale the recipe easily. Just scale down the amount of flour, butter, cream cheese and filling.

Ingredients

1 lb unsalted butter
4 cups flour
1 lb Cream cheese
1 teaspoon salt
1 large egg, lightly beaten with 2 teaspoons water for egg wash
2 cans Solo canned filling

Preparation

Whisk together flour and salt in a bowl until combined.
Beat cream cheese and butter in a large bowl until pale and creamy.
Add flour mixture and mix just until combined.
Divide dough into 8 equal pieces and wrap each in plastic wrap.
Chill until firm, about 1 1/2 hours.
Put oven rack in middle position
Preheat oven to 375°F.
Line a large baking sheet with parchment.
Divid the dough into 8 equal pieces
Roll the dough between sheets of well-floured wax paper into an 11" square.
If dough gets too soft, and chill until firm.
Discard top sheet of wax paper
Trim dough with a pastry wheel or sharp knife into a 10-inch square.
Cut square into 4 equal strips
Cut crosswise in fourths again to form a total of 16 squares.
Place 1 heaping teaspoon filling in center of each square.
Brush 2 opposite corners with egg wash
Bring the coated corners together and pinch firmly to adhere.
If dough becomes too soft, freeze it on a baking sheet for a few minutes.
Arrange cookies 2 inches apart on baking sheet.
Bake 17 to 20 minutes until golden brown.
Transfer with a metal spatula to racks to cool completely.
Sprinkle with powdered sugar .
Make more cookies with remaining dough and filling on a lined cooled baking sheet.

makes around 128 cookies.

Kitchen Bootcamp Number 1

2005-10-04T07:51:00.001-05:00

This series is about getting back to basics in cooking. Tips and tricks for people wanting to roll up their sleeves, throw away the box and do some real cooking. Please feel free to share any questions or tips you may have in the comments.

Basic Pasta Dough

Fresh pasta is something that is so easy and cheap I wonder how they got people to eat the dried stuff. I got this recipe from my grandmother. The recipe is easily scalable so you can make large batches and store it in the refrigerator or freezer. I usually roll and cut mine as needed. It is still is faster than cooking dried pasta. Personally I like my Italian made pasta mill but roll and knife cutting works ok for a more homey feel. This dough makes great ravioli and lasagna noodles too.

Ingredients

2 cups of hard semolina wheat flour
3 large eggs
1 tablespoon water
1 tablespoon vegetable oil
a pinch of salt

Preparation

pour the flour on a clean work surface
make a depression in the middle of the mound
widen the "well" so you have room for the wet ingrediants
break the eggs into the well
add the salt. water and oil
use a fork to mix the eggs water and oil
begin pulling flour into the liquid as you stir
keep working the flour into the center till you have a ball of dough
dust the ball with flour and cover with plastic wrap.
let the dough rest for half an hour
roll into a thick sheet and cut into squares.
Dust with flour and stack them up
Seal the pieces in a plastic bag for storage

Ok, What Can I Do With All This Dough?

Think of it as play time. The choices are nearly limitless. For starters you can make your own home-made lasagna noodles.The beauty of home made pasta is you roll and cut the noodles as needed. It's faster and easier than you may think. Fresh pasta cooks much faster than dried. The amount of time required for preparing fresh and dried pasta is the same.

The Joys of Harvest Season

2005-10-01T03:17:00.001-05:00

The leaves have not begun to turn yet but the change is in the air. Autumn has arrived and the pace of harvesting and processing food for the long hard winter is in full swing. The orchards are pressing cider, the markets are full of this season's bounty and wild mushrooms are beginning to pop up.

Some Seasonal Food Recipes

Red Cabbage Hunter's Pot

This dish is influenced by Polish and Eastern European Cooking. It is a great cold weather meal using many of the autumn harvest fruits and vegetables.

Ingredients

1 large head Red Cabbage, roughly shredded
1 large Red Onion, crescent cut
2 tbsp Canola Oil
3 cloves of Garlic, minced
1 pound Smoked Sausage,
½ pound Slab Bacon, cubed
1 Large Bay Leaf (Laurel)
1 tsp Caraway Seeds, roasted
1 tsp Kosher Salt
¼ tsp Red Pepper Flakes
½ tsp Black Pepper, coarse ground
1 cup Apple Cider, Fresh-Unfiltered
½ Chicken Broth or Stock
1 tsp Dijon Mustard
3 tbsp Brown Sugar
3 tbsp Cider Vinegar

Preparation

Roast the caraway seeds in a large dry skillet.
Keep the seeds moving so they do not burn.
Remove when the seed color turns a bit gray.
Set the seeds aside to cool.
Combine the cider, chicken broth and vinegar.
Add the mustard, brown sugar, salt and pepper.
Mix well and reduce in a saucepan.
Remove from the heat and reserve.
Heat a heavy wall casserole
Add the oil to the casserole.
add the bacon and onion to the oil
Cook till the start to turn transparent
add the garlic and red pepper
Add the sausage and stir well
Use a slotted spoon to remove the food from the casserole.
Drain well so the fats go back into the pan, we will use this.
Lightly sauté the cabbage until it is beginnng to wilt.
The surface should be glistening and you hear a sizzle.
Add the caraway seeds and bay leaf, stir.
Add the meat and onion to the cabbage.
Stir Well to combine all the ingredients.
Add the cider sauce and toss well.
Reduce heat, cook covered till cabbage is just tender.
Serve immediately.

Makes 6 servings

Serving Suggestions

A good pint of hard cider
Rye Bread
Lentil and Leeks Soup
Roast Rosemary, Apple Stuffed Chicken
Small Boiled Red Potatoes dressed with Parsley Butter
Thick Egg Noodles in a Sour Cream Dill Sauce
Hot Caramelized Cinnamon Apples on a scoop of French Vanilla Ice cream.

Maitake Mushroom Facts

2005-09-30T18:39:00.001-05:00

Hen-of-the-woods or Maitake Mushroom

scientific name: Grifola frondosa

AKA Sheep's Head or Dancing mushroom

The Maitake mushroom has been cultivated for many years in Asia, especially Japan, where it originated. Maitake means "dancing mushroom," because they were so valued that whoever found them would dance for joy. It's a very versitile and delicious mushroom. Freshly picked and cooked Hen of the Woods are wonderful

Season and Habitat

Grifola frondosa fruits anytime from early September to late October and seems to be triggered by the first cold nights of the end of Summer. It is found mostly with dead or dying Oak trees, though some regularly find clusters under a dead Maple

Description:

Widely variable in color, from pure white to tan to brown to gray. It appears to get darker depending on direct sunlight. Large overlapping leaf-like fronds grow in bushy clusters that get larger with time. Each frond is from a half to four inches across and is usually darker to the outward edges. The entire fruiting body can be as big as several feet across. The underside of individual caps consists of a pure white pore surface. Grifola frondosa is a polypore, a mushroom which disperses its spores from pores as opposed to gills. The pores are close together and tiny, almost difficult to see. The caps are firm and juicy. The stem is thick firm, white and branched. The spore print is white.

Flavor:

Maitake mushrooms have a distinctive aroma with a rich, woodsy taste.

Cautions:

Many gilled mushrooms grow in large clumps-remember that hen-of-the-woods is a pore fungus. This mushroom has no poisonous look-alikes, but there are some similar species of pore fungi that are tough and inedible. If what you have tastes leathery or otherwise unpleasant, you probably didn't pick a hen-of-the-woods.

Shelf Life:

Maitakes usually last 7-10 days. Keep refrigerated in paper bags.

Some Serving Suggestions:

Sauté lightly in butter or oil.
Adds richer taste to any cooked recipe calling for mushrooms.
Goes well as main dish ingredient, in side dishes and soups.

Storing The Hen of the Woods Mushroom

Hen of the Woods Mushrooms as big as forty or fifty pounds are not uncommon, I have tried numerous ways to store them for use all winter. Some people dry or can these mushrooms, but freezing is the best method of preserving them.

All you need to prepare for freezing is a knife, a towel, a bowl and lots of freezer bags. It is simply a matter of cleaning and bagging them, then popping the bags directly into the freezer. That's all there is to it, sweet simplicity. No pre-cooking or par-boiling is needed. Once frozen the mushrooms can last up to two years. Chop the mushrooms into different size pieces in different bags to use different ways. I also shred it like you would string cheese.

The cleaner the mushroom the better when bagging because you'll want to defrost right in the pan. If the mushrooms were growing under a rotten tree, the mushroom can actually grow around the wood particles and they'll be embedded in the mushroom flesh. Those mushrooms may not worth cleaning unless you have no choice.

Wild Mushroom Season is On it's Way!

2005-09-30T06:29:00.001-05:00

Hen of the Woods Fritters

This experiment turned out quite well. This may become a favorite seasonal recipe, A light, crispy and very tasty batter filled with fragrant succulent mushroom shreds.

Ingredients

1 ½ cups hen of the woods mushrooms
1 cup flour
2 large eggs
½ teaspoon baking powder
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme
cold beer
1 tablespoon melted butter

Preparation

Pull apart the mushroom into long thin strands.
Beat the yolks of the eggs well.
Add the flour, beating very lightly.
Add the melted butter and the dry ingredients.
Thin with water to the consistency of a very thick crepe.
Add the egg whites beaten to a stiff froth.
Dip the shredded mushroom into the batter.
Immerse them well at one dipping.
Lift out with a large cooking spoon.
Drop into 350 degree oil and fry to a golden brown.
Drain well and serve immediately.

These make a great appetizer or side dish. Try it with your favorite dipping sauce. The batter must be thick enough to coat the shredded mushroom all around in one immersion, yet it must not be so thick as to be heavy or tough.

Makes 4 servings.

Filipino Chicken and Pork Adobo

2005-09-30T04:59:00.002-05:00

Adobo is considered the national dish of the Philippines. This dish consists of chunks of chicken or pork or both cooked in soy sauce, vinegar, bay leaf, lots of garlic and whole peppercorns. The stew is allowed to cook until the meats are tender and the remaining sauce slightly thickened. Some people prefer their adobos dry which may entail frying them afterwords, while others prefer them moist served in their original sauce. As a style of cooking, it can be applied to fowl, fish, shellfish and vegetables.

Chicken & Pork Adobo

Ingredients

1 cup distilled white or cider vinegar
1 cup water
2 tbs. peeled & crushed garlic
2 tsp. salt
2 bay leaves (laurel)
½ tsp. freshly ground black pepper
1 pound chicken, cut into serving pieces
2 pounds pork butt, cut into cubes
soy sauce
vegetable oil

Preparation

Combine the vinegar, water, garlic, salt, bay leaves & pepper into a large casserole.
Bring the mixture to a boil.
Add the meat to the mixture and stir.
Cover the Casserole & bring to a boil.
Simmer & cook for about 30 minutes.
Sprinkle liberally with soy sauce
Cook for an additional 10 minutes.
Remove the meat & reduce sauce.
Remove sauce to a bowl.
Put oil into the casserole & brown cooked meat.
Drain oil from the casserole,
Return the sauce to the meat.
Serve with rice.

In Memory of What We have Lost

2005-09-08T03:56:00.001-05:00

I have not posted here in a while. Recent events have forced me away to write about the ruin that I had called my home years ago. To me the Gulf Coast was paradise. Friendly living in a place where people had a deep and abiding joy of living and a wonderful tradition of excellent cooking. I lived close to Biloxi, near to Ocean Springs and Vancleave.

I see images of restaurants where they knew our names and drink orders. The building is now hundreds of feet from where it stood. A gutted derelict beached and broken. You always think that our dreams work out. I have longed to return to the Gulf, but it looks like a while before I could make a real difference by being there.

I have not been able to contact people I care about, a friend shared the good news that her family in New Orleans is safe. I am so happy for her. I send my prayers to all those people who are without a home tonight. Please help in whatever way you can. What hurts one hurts us all, What heals someone heals us all.

Confessions of a Foodie

2005-08-02T05:44:00.001-05:00

It's no secret to those who know me that I am seriously into food. Whether I am cooking it, eating it, thinking about it or writing about it; food is a very important part of my life. I see it as something that brings people together in shared pleasure, which is always a good thing. It binds generations together through recipes passed down from long ago. The next generation building on and interpreting a living culinary heritage.

I grew up in an ethnically rich area where we ate at Greek picnics, Polish weddings, Italian home cooking and Christmas tamales from our next door neighbors. My grandmothers were both formidable cooks with completely different styles. I was a quick learner, grabbing as many of their secrets as I could.

Recently I have been busy rebuilding my Thai cooking site. I had forgotten how big the damn thing had become. It is a complex project but the work is worth it. I need to get a new camera so I can get enough pictures of food to suit me. I like to use my camera to get into kitchens of restaurants. Sometimes I even get to cook.

Chicken Sausage Red Jambalaya

2005-06-08T10:12:00.001-05:00

My last two posts on Jambalaya were Shrimp Jambalaya and a Brown Chicken Jambalaya. This time I am going to post another New Orleans style of Jambalaya with a creole influence. The tomatoes add to the flavors married together. This is the home style jambalaya I remember from living on the Gulf Coast of Mississippi. You can use substitute shrimp, crab, or any meat you have on hand.

Ingredients

1 lb Boneless Chicken Breast or Thigh
1 lb Smoked Andouille or Kielbasa Sausage
½ stick Butter
1 medium Onion, chopped
1 Bell Pepper, chopped
2 stalks Celery, chopped
4-6 cloves Garlic, chopped
2 Bay (Laurel) Leaves
¼-½ cup Fresh Parsley, chopped
1 tbs. Lea & Perrins® Worcestershire Sauce
1/2 teaspoon Tabasco® Sauce
1 tsp. roux - dark caramel color
2 tablespoons Tomato Paste
1 10-oz can Rotel Tomatoes/Green Chilies
1 cup White Rice uncooked
1 cup Chicken Broth
2 tsp. Cajun Seasoning Mix

Preparation

Chop the vegetables.
Wash chicken thoroughly.
Cut the chicken into half-inch cubes.
Slice sausage into bite sized pieces

Sauté Meat and Vegetables

Heat a large, heavy dry pan over high heat.
Brown the sausage.
Remove sausage from pan with slotted spoon
Reserve drippings for next step.
Brown the chicken in the remaining oil.
Return sausage to pan
Add butter, onion, celery, garlic and peppers.
Sauté until vegetables are cooked through.
Add the tomato paste to the pan
Stir to prevent burning as you caramelize the sugars in the paste slightly.
Add the Rotel diced tomatoes.
Stir well to get those tasty bits off the bottom of the pan.
Add the Worcestershire sauce, roux and seasoning.
Season to taste with Tabasco®.
Simmer for 5-10 minutes or so.

Mix and cook the jambalaya

Add the uncooked rice and broth to the meat and vegetable mixture.
Make sure there is enough liquid to cover the mixture.
Add water if needed.
Cook in a heavy walled pot until the rice is soft, but firm.
Keep the lid on the pot, especially once the mixture comes to a boil.
Do not stir the pot or peek!

Yield:: Makes 4-6 Servings

Final Notes:

A good jambalaya should be moist. It is best served and eaten right after it is finished cooking. After sitting too long, the rice absorbs the moisture and the jambalaya drys out.

I also like to use a rice cooker to cook this dish. A rice cooker makes it easy and foolproof. Besides with the tomatoes adding more sugars that can scorch to the mix you can use all the help you can get. The rice cooker automatically cuts off when the rice is done, so you never burn the rice and the jambalaya is always cooked just right.

Some say a rice cooker is just another gadget. But I say if you like rice and low temperature cooking a rice cooker is a handy tool. After all, several billion Asians can't be wrong. Personally I like to automate some of the mundane tasks so I can get on to the fun stuff and eventually get to eat.

Some Thoughts on Brining

2005-06-08T05:20:00.002-05:00

I have been busy recently doing some research into brining meats. This new mania started out with an experiment on brining wild game. Some of the most well known brined meats are corn beef and pastrami. For lean meats such as pork and venison it can add a lot of juiciness to the cut of meat.

Ok... So just what is the difference between brining and marinating? Both are a wet precooking process; each method has it's special usage. So I counted off the various items that are needed for each method. In the end it looks like a question of Ph whether you use an Acid or a Base.

Brines versus Marinades

Brining

Is the process of soaking meat in a saline solution. The brine solution permeates throughout the meat to enhance moisture. Other spices can be added to the saline solution to impart flavor. Whether or not the spices impart any significant flavor is debated by some. The primary ingredients used for a brine are water, salt, sugar, and spices.

Marinating

Is the process of soaking meat in an acidic solution, typically a vinegar and oil solution. Other spices are usually added to the solution to impart flavor. The meat is tenderized by the acid breaking down the cell structure of the meat. The primary ingredients used for a marinade are an acidic liquid, oil, sugar, and salt.

Brining Information Sites

Confessions of a Chocolate Junkie

2005-05-14T02:24:00.001-05:00

Chocolate Decadence

I had a treat today from the bakery around the corner. It was a chocolate overload. First they take a chocolate box, place a layer of chocolate cake inside on the bottom. Next they fill the box with chocolate mousse and put a huge slab of chocolate on top. I was in hog-heaven even though I got it on my glasses somehow...

Brown Chicken Jambalaya

2005-05-13T00:23:00.002-05:00

This recipe makes very good jambalaya, it is a brown Cajun style rather than the red tomato-based jambalaya you see in New Orleans. This one doesn't need a chicken stock because the dish makes it's own while it cooks. But using broth instead of water makes it extra savory.

Ingredients

One 3 to 4 pound hen cut into serving pieces
3 cups long grain rice - uncooked
¼ cup cooking oil
3 medium white onions - chopped fine
6 cups Water or Chicken Stock
1 tablespoon salt, or to taste
2½ teaspoons granulated garlic
1 cup green onions - chopped
½ cup green peppers
½ cup celery - chopped fine
¼ teaspoon black pepper
Cayenne pepper to taste
2 tablespoons Louisiana hot sauce

Preparation

Fry chicken in cooking oil until golden brown.
Remove chicken and oil leaving just enough oil to cover bottom of pot.
Add onions, and fry until golden brown.
Put chicken back into pot with onions
Add 6 cups of water to the skillet.
make a note of the water level.
Add remaining seasoning.
Simmer covered until chicken is tender.
If necessary, add enough water to bring back to previous level.
Bring back to a rolling boil, and add the rice.
Simmer uncovered for about 15 minutes
Turn the rice gently from the bottom to avoid scorching.
Cover the pan with a tight fitting lid
steam for 15 minutes, or until the rice is tender.
Turn rice once more, and remove from heat.
Let stand covered for 10 minutes Do Not Peek.
Turn out the rice out gently into a serving container.

Jambalaya is more tasty if highly seasoned, so don't forget the cayenne pepper. When adding salt, water should taste a little too salty, as rice absorbs a considerable amount of salt.

Yield: 6 to 8 generous servings.

Helpful Hints For Jambalaya Virgins:

Most jambalaya cooks prefer to cook in cast iron pots. Whether a cast iron or aluminum pot is used, it should be heavy enough to prevent easy burning, and have a tight fitting lid.

To brown onions:

Onions and oil are put into the pot, covered, and cooked over low heat until golden brown, stirring frequently. A little water added to the onions will help prevent sticking.

Jambalaya should never be stirred - turn rather than stir after the rice has been added. This prevents the grains of rice from breaking up. Most cooks turn jambalaya only two or three times after the rice is added, being sure to scoop from the bottom of the pot to mix rice evenly with other ingredients.

A Little Jambalaya History

Similar in many ways to Spanish paella, the term "jambalaya" is derived from the Spanish Jamón for ham. Jambalaya found its way into Creole cookery in the late 1700's where it soon took on the flavor of added local ingredients.

It can be made (separately or all together) with ham, chicken, sausage, fresh pork, shrimp and oysters, to which is added shortening, rice, onion, garlic, pepper and other seasonings.

Thai BBQ Chicken with Sticky Rice

2005-05-12T02:24:00.002-05:00

Ingredients

1 whole (about 3 pound) chicken, cut in half
1 Teaspoon salt
4 garlic cloves, chopped
1 Teaspoon white pepper
1 Teaspoons minced cilantro
2 Tablespoon cognac, whiskey, or rice cooking wine
2 Tablespoon coconut milk
1 Teaspoons fish sauce (nam pla)
1 Teaspoon chopped fresh ginger
2 Tablespoon soy sauce

Preparation

Rub the entire chicken with the marinade ingredients .
Marinade the chicken for at least 15 minutes.
Bake at 350 F for 45 minutes
Then broil or grill for 10 minutes until done.
Cut into smaller pieces before serving.

Serve with Sticky Rice

Fried Rice With Basil

2005-05-12T02:16:00.002-05:00

Fried Rice With Basil - Koa Pad Krapao

This is a tasty and fragrant dish that is easy to make. Any meat will do, or you can substitute fried tofu for the meat if preparing a vegetarian meal.

Ingrediants

6 cloves Garlic, peeled and finely chopped
2 Teaspoons Fresh Thai Hot Chili, finely chopped
6 Tablespoon Vegetable Oil
1 Pound Fresh Chicken, pork or shrimp, cut into bite-sized pieces
2 Pound Cooked Jasmine rice, preferably chilled overnight
2 Tablespoon Fish Sauce
2 Tablespoon Sugar
2 Tablespoon Soy Sauce
4 Tablespoon Green Onions, finely sliced
8 Tablespoon Fresh Sweet Basil Leaves
2 Teaspoons Fresh Coriander Root, chopped

Preparation

Heat oil in a wok or fry pan.
Stir-fry garlic until golden.
Add Chili and chicken, cook until done.
Add cooked rice, sugar, fish and soy sauce.
Cook over medium heat, stirring and tossing gently.
Continue stirring until it is mixed well
Stir in green onions, basil leaves & coriander.

Makes 4 servings.

Wild Rice with Mushroom Duxelle

2005-05-12T02:09:00.001-05:00

Wild Rice with Hen of the Woods Mushroom Duxelle

Mushroom Duxelle is a very classic french method. It is a way to concentrate the flavor of a mushroom.The basic idea is to reduce the moisture content, I have seen some cooks, including Julia Child wring out the excess moisture from the raw chopped mushrooms in a cheesecloth before cooking.

Since I am still on the new uses of Hen of the Woods mushrooms I am using them today. Crimini, Button, Portabella all work well in a duxelle. If fresh Chantrelles can be found they might work well in this recipe.

This is a great accompaniment to almost any meat dish or can be part of a vegetarian menu.

Wild Rice with Mushroom Duxelle

Ingredients

2 cups cooked wild rice
8 ounces fresh Hen of the Woods mushrooms
2 shallots finely minced
2 cloves of garlic finely minced
1 tablespoon olive oil
½ teaspoon herbs, thyme, rosemary, sage or marjoram.
¼ teaspoon salt
¼ teaspoon pepper

Directions

Clean the mushrooms well and chop fine.
Heat a large skillet on the top of the range.
Add oil and mushrooms.
Add the shallots and garlic.
Sauté for 5-6 minutes, until the moisture has been absorbed.
Add cooked wild rice and heat through.
Add fresh herbs. Salt and pepper to taste.

Makes 4 Servings

Chicken Satay

2005-05-11T23:50:00.002-05:00

Chicken Satay (Kai Satay)

Satay was originally an Indonesian appetizer. Satay is meat skewered on sticks that is marinated and grilled to perfection. The meat is tender and aromatic. Satay is served with a spicy peanut dipping sauce. It is a wonderful start to a meal.

Ingredients

1 Pound Boneless, skinless chicken breast
2 Teaspoons Coriander powder
½Teaspoons Cumin powder
1 Teaspoon Galangal or ginger , finely chopped
1 Teaspoon Lemon grass, finely chopped
1 Teaspoon Turmeric powder
¼Teaspoon Ground black pepper
1 Teaspoon Salt
1 Tablespoon Palm sugar
1 Tablespoon Melted butter
½ Cup Coconut milk
50 pieces Bamboo skewers (6 inches long)

Preparations

Cut the meat across the grain into ¾ inch wide and 2 inches long.
Pound the coriander, cumin, galangal, lemon grass, turmeric, salt and pepper in a mortar until it is finely ground.
Pour the spice mixture over the meat along with the palm sugar, melted butter and the coconut milk.
Mix thoroughly, and set aside to marinade 45 minutes.
Skewer the meat strips lengthwise and broil over a medium charcoal fire
Brush occasionally with the remaining marinade.
Serve them with satay sauce and the cucumber salad.

Satay Sauce:

Ingredients

¼ Cup Red curry paste
2 Cup Coconut Milk
½ Cup Ground roasted peanuts
¼ Cup Sugar
¼ Cup Tamarind concentrate
1 ½Teaspoon Salt

Preparations

Mix the peanuts and the red curry paste together well.
Heat the coconut milk in a wok until the oil surfaces
Add the peanut-curry mixture and mix them well.
Add the remaining coconut milk and reduce the heat.
Continue to stir regularly.
Season to the taste with sugar, tamarind juice and a little salt.
When the sauce has thickened, spoon it into a serving bowl.
Serve with Cucumber Salad.

Catfish in Red Curry

2005-03-08T15:23:00.001-06:00

This is a quick and simple to make dish that is packed with flavor. The red curry paste and coconut milk goes well with the earthy taste of catfish.

Catfish in Red Curry (Pad Phed Pladuk)

Ingredients

2 ½ pound Catfish fillet.
1 can (13.5 FL.) Coconut milk
4 Tablespoons Thai Red Curry Paste
5 Fresh very hot Thai Red Chillies.
4 Kaffir Lime leaves torn in half
2-3 Tablespoon Fish Sauce
2 Tablespoons sugar
3 sprigs Cilantro chopped
¼ of a lime in thin half-moon slices

Preparation

Cut the catfish fillet into medium size cubes about 2" x 2"
Separate about ½ cup of cream from the coconut milk, and heat.
Cook the catfish pieces in the coconut cream until just done.
Put the cooked catfish aside.
Bring the remaining coconut milk & curry paste to a boil.
Lower heat to medium and stir till oil starts to form on top.
Add the cooked fish pieces and the coconut cream mixture.
Lower the heat to low, and gently cook till heated.
Adjust taste with fish sauce and a little sugar.
Add the kaffir lime leaves and simmer for 2 more minutes.
Place the fish on a serving platter.
Garnish with slices of fresh chili peppers and lime
Sprinkle on the chopped cilantro leaves.
Serve with jasmine rice.

Makes 6 servings

Thai Coconut Mango Pudding

2005-03-07T15:40:00.001-06:00

Coconut milk paired with mango makes an extra smooth and delicious pudding. Creating the perfect ending to any meal.

Ingredients:

1 ripe mango
½ cup sugar
2 Tbsp plus 1 tsp cornstarch
Pinch of salt
3 eggs
1 can Coconut Milk
(Optional) Toasted flaked coconut, extra chopped mango

Directions:

Peel and chop mango into small cubes.
Reserve 1 cup and set aside.
Use any remaining mango to eat or to garnish pudding.
Combine sugar, cornstarch and salt in a medium non-aluminum sauce pan.
Add eggs and Coconut Milk and beat until well mixed.
Cook over a medium heat, whisking constantly until pudding thickens.
If lumps start to form, turn heat to low, and whisk vigorously until smooth.
Remove from heat.
Gently mix reserved mango into pudding.
Pour into small custard cups or decorative bowl.
Cover and refrigerate until cool.
Option: Decorate with toasted coconut or extra mango before serving.

Yield: 4 - ¾ cup servings
Time: 20 minutes

Thai Curry Pastes

2005-03-04T00:32:00.001-06:00

When most Westerners hear the word curry they think of a mild yellow Indian-style seasoning. However, in Thai cuisine it has many colors and levels of fire. There is a distinct Thai identity in it's lemon grass, shrimp paste, dried chilies and shallots.

Cardamom and Cinnamon were brought to Thailand by Indian Muslim traders and dishes using these are referred to as Mussaman or Muslim curries.

Thai Green Curry Paste

The cool jade green color of this type of curry is very deceptive for the uninformed diner. The green variety is the hottest of all the Thai curries.

Ingredients
- 15 Green Chilies
- 3 Tablespoon Chopped shallots
- 1 Teaspoons Chopped Garlic
- 1 Teaspoon Chopped Galangal
- 1 Teaspoons Chopped Lemon Grass
- ½ Teaspoon Chopped Kaffir Lime Rind
- 1 Teaspoons Chopped Coriander Root
- 5 Peppercorns
- 1 Teaspoons Coriander Seeds
- 1 Teaspoon Cumin Seeds
- 1 Teaspoon Salt
- 1 Teaspoon Shrimp Paste
Preparations
1. Put the coriander seeds, and cumin seeds in a pan over low heat.
2. Dry roast the seeds for about 5 minutes.
3. grind the roasted seeds into a powder.
4. Put the rest of the ingredients except the shrimp paste into a food processor.
5. Blend them together until mixed well.
6. Add the coriander-cumin seed mixture and the shrimp paste
7. Blend this into a fine-textured paste.
You can make a large batch of paste, portion out 3 Tablespoon size mounds on sheets of plastic wrap. Place the wrapped portions in a sealed container and freeze it for later use. The paste can be stored for 6 months
Thai Red Curry Paste

This is a moderately hot Curry paste. It is a complex mix of many flavors that goes well with meat, fish, or vegetables. Red curry paste is used in several other dishes that are not considered as curries including Thai Satay sauce.

Ingredients
- 9 Dried Red Chillies
- 5 Shallots
- 1 Teaspoon Shredded Galangal
- 1 Tablespoon Sliced Lemon Grass
- 2 Tablespoon Coriander Root
- 1 Teaspoon Kaffir Lime Peel
- 1 Teaspoon White Pepper
- 1 Teaspoon Salt
- 2 Teaspoon Coriander Seeds
- 1 Teaspoon Caraway Seeds
- 2 Teaspoon Sliced Shallot
- 2 Tablespoon Garlic
- 1 Teaspoon Shrimp Paste
- ½ Teaspoon Kaffir Lime Skin
- 1 Teaspoon Coriander Root
- 5 White Peppercorns
Preparations

Blend all the ingredients in a food processor until you have a smooth paste. You can make a large batch of paste, portion out 3 Tablespoon size mounds on sheets of plastic wrap. Place the wrapped portions in a sealed container and freeze it for later use. The paste can be stored for 6 months
Thai Panang Curry Paste

This is a perfect example of what Thai cooks aspire to, having many distinctive flavors held in a beautiful balance, with no single taste predominating over the others.

Ingredients
- 5 Dried Chilli
- 5 Shallots
- 10 Cloves Garlic
- 1 Teaspoon Galangal
- 1 Teaspoon Lemon Grass
- ½ Teaspoon Kaffir Lime Skin
- 1 Teaspoon Coriander Root
- 5 White Peppercorns
- 1 Teaspoon Salt
- 1 Teaspoon Shrimp Paste
Preparations

Blend all the ingredients in a food processor until you have a smooth paste. You can make a large batch of paste, portion out 3 Tablespoon size mounds on sheets of plastic wrap. Place the wrapped portions in a sealed container and freeze it for later use. The paste can be stored for 6 months
Thai Mussaman Curry Paste

This is the spice paste which you use for Mussaman Beef. Spices such as cardamom nutmeg and cinnamon were brought to Thailand by Indian Muslim traders and dishes using these are referred to as Mussaman (Muslim) curries.

Ingredients
- 7 small dried red chillies
- 2 pieces dried galangal
- ½ Cup warm water
- 1 Teaspoons coriander seeds
- 1 Teaspoon cumin or fennel seeds
- 1 Teaspoon whole cloves
- 1 stalk lemon grass
- 2 Tablespoon finely chopped garlic
- ¼ Cup finely chopped yellow onion
- 1 Teaspoon shrimp paste
- ½ Teaspoon ground black pepper
- 1 Teaspoon ground nutmeg
Preparations
1. Remove the stems and seeds from the chillies.
2. Soak the chillies and galangal in the warm water from 20 minutes.
3. After soaking, drain and discard the soaking water.
4. Put the coriander seeds, and cloves in a dry skillet over medium heat.
5. Roast them for about 2 minutes until the cumin seeds have darkened, the cloves are a green-gray color, and the mixture is very fragrant.
6. Chop the chillies, galangal, and lemon grass finely.
7. Combine with the remaining ingredients
8. Grind to a smooth paste in a blender with a small amount of water.
You can make a large batch of paste, portion out 3 Tablespoon size mounds on sheets of plastic wrap. Place the wrapped portions in a sealed container and freeze it for later use. The paste can be stored for 6 months
Thai Yellow Curry Paste

This curry paste is closet in taste and color to what Westerners think of when they hear the word curry. That’s because this mellow, sweetly spiced paste is based on Indian-style seasonings

Ingredients
- 3 Dried Chilli
- 5 Shallots
- 10 Cloves Roasted Garlic
- 1 Teaspoon Galanga
- 1 Tablespoon Lemon Grass
- 1 Teaspoon Ginger
- 1 Teaspoon Curry Powder
- 1 Teaspoon Roasted Coriander
- 1 Teaspoon Roasted Caraway
- 1 Teaspoon Salt
- 1 Tablespoon Shrimp Paste
Preparations

Blend all the ingredients in a food processor until you have a smooth paste. You can make a large batch of paste, portion out 3 Tablespoon size mounds on sheets of plastic wrap. Place the wrapped portions in a sealed container and freeze it for later use. The paste can be stored for 6 months
Sour Curry Paste (Nam Prik Kaeng Som)

This is a simple curry paste that goes well with fish and vegetables.

Ingredients
- 10 Dried chilies
- 5 Shallots, chopped
- 1 Tablespoons Shrimp paste
- 1 Tablespoons Salt
Preparations

Blend all the ingredients in a food processor until you have a smooth paste.You can make a large batch of paste, portion out 3 Tablespoon size mounds on sheets of plastic wrap. Place the wrapped portions in a sealed container and freeze it for later use. The paste can be stored for 6 months

Thai Egg Rolls

2005-03-03T17:59:00.001-06:00

Poh Piah Tod

Almost everyone loves egg rolls. Myself included. These luscious crispy golden treats that are a favorite start to a meal. Egg rolls are another example of the strong Chinese influence on Thai cuisine. This recipe makes quite a few egg rolls.

Ingredients

1 ounce Bean thread noodles
¼ Pound Ground pork
1 large Egg
¼ Pound Cabbage, finely sliced
1 Teaspoons Garlic, chopped
2 ounces Bean sprouts
¼ Teaspoon Ground white pepper
1 Teaspoons Light soy sauce
12 ounces Egg roll wrappers
3 Cups Cooking oil for deep frying
2¼ Cups Warm water
2 Tablespoon tapioca flour

Preparation

Mix 2 Tablespoon tapioca flour & ¼ Cup water.
Stir the paste over low heat till it thickens.
Soak noodles in water until soft and drain.
Cut noodles into 3-inches length.
Mix the ground pork, egg, cabbage, bean sprouts, pepper, & soy sauce.
In a wok, heat 3 Tablespoon of oil on medium heat
Stir in garlic until light brown.
Add in noodles and the pork mixture.
Stir fry to cook for 3 to 5 minutes. Set aside to cool.
Place a Teaspoonful of filling on an egg roll wrapper.
Fold the wrapper over the filling, roll about half a turn
Fold in the ends to close them, then roll up tightly
Seal the wrapper closed with the paste.
Heat the oil in a wok to around 350 degrees.
Deep fry the egg rolls until they are golden brown.

Serve with egg roll sauce and a sliced cucumber salad.

It is a great family fun dish if you can get enough eggroll helpers. Rolling your own egg rolls is easy to do and you can assemble them beforehand and then fry them at the last moment before serving. They make great finger food at parties or buffets.

Grilled Pinapple Chicken

2005-03-03T03:28:00.001-06:00

Grilled Pineapple Chicken

I get tapped as grill master at gatherings. We can throw down a lot of food in a hurry. This recipe has been a winner at some good sized cookouts. One afternoon I cooked over 200 of these for a birthday barbecue. They disappeared quickly and we got a lot of compliments and people searching for more of them..

Ingredients

1½ pounds boneless, skinless Chicken Breast
1 large Green Bell Pepper
1 Sweet Onion
1½ cups Cubed Pineapple
1 teaspoon Salt
½ teaspoon Cayenne Pepper
½ teaspoon Onion Powder
½ teaspoon Garlic Powder
½ cup Pineapple Juice
½ cup Coconut Milk
2 tablespoons Green Thai Curry Paste
1 teaspoon Fish Sauce
1-2 teaspoon Chilli Paste
Bamboo Skewers soaked 24 hours

Preparation

soak the bamboo skewers for 24 hours
Cut the chicken and pineapple into 1½ " cubes.
Cut the onion and green pepper into 1½ " squares.
Combine the dry ingredients until mixed well
Use the dry spice mix a a dry rub on the cubed chicken breast.
Cover, refrigerate and let the chicken rest at least an hour.
Combine the wet ingredients in a bowl for the marinade.
Skewer the chicken, onion, pepper, & pineapple alternating ingredients.
Place them in a large flat low container with a cover.
Pour the marinade over the skewered ingredients.
Make sure the marinade covers everything evenly.
Let them set refrigerated for at least an hour.
Pour the marinade into a saucepan
Bring to a boil and reduce the heat
Simmer a few minutes until it thickens slightly.
Grill the skewers over medium heat.
Baste them with the cooked marinade.
Turn and baste them frequently to prevent burning.
Cook until the chicken is tender, juicy and firm.

Chicken Creole Cassoulet

2005-03-03T03:22:00.002-06:00

For the beans:

In a 6 quart stock pot, combine all of the ingredients.
- 2 pounds white beans (dry weight)
- 2 ½ quarts chicken stock
- 4 smoked ham hocks
- 1 large yellow onion, diced
- 4 large cloves garlic, minced, or about 1 tablespoon
- 4 bay leaves
- 1 tablespoon fresh thyme leaves
Simmer until the beans are tender, approx. 1 ½ hrs (this will vary).
Drain the beans and reserve liquid.
Pick out the bay leaves.
When the ham hocks are cool to the touch, pick the meat off the bones,
roughly chop it and set aside.

For the garnish:

2 chickens, cut up
Creole seasoning, recipe below
1 cup flour seasoned with 1 tablespoon Creole seasoning
½ cup olive oil
1 cup diced yellow onion
½ cup diced bell pepper
½ cup diced celery
1 tablespoon chopped garlic
1 pound smoked sausage
1 tablespoon Worcestershire sauce
Reserved cooking liquid from the beans, still warm
1 cup tomatos diced
Salt and pepper
Bread crumb crust, recipe below

Preparations

Heat a 6 quart Dutch oven to medium high heat.
Season the chicken generously with creole seasoning
Dredge in the seasoned flour.
Add the olive oil to the pan and lightly brown the chicken.
Remove them from the pan and place them on paper towels.
Add the onion, bell pepper and celery to the pan.
Cook for 5 minutes, scraping the pan periodically.
Add the garlic and the smoked sausage and cook for 3 minutes.
Add ¼ cup of the seasoned flour and stir to form a roux.
Add additional flour as needed to form a stiff roux.
Cook the roux for 5 minutes, constantly stirring.
Cook until roux is the color of peanut butter.
Add the Worcestershire sauce to the roux & vegetables in the pan.
Slowly add the stock from the beans, stirring to dissolve the roux.
Cook for 10 minutes.
Add the tomatoes, the chicken, and reserved ham hock meat.
Take a taste and adjust the seasoning with some salt and pepper.
Add the beans to the pot and mixing all the ingredients well.
Top with breadcrumb mixture and bake in a 375 degree oven for 45 minutes, or until bubbly and crust is golden brown and crispy.

Creole Seasoning:

2 ½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Bread crumb crust:

2 cups unseasoned bread crumbs
½ cup unsalted butter, melted
¼ cup Parmesan cheese
1 tablespoon chopped fresh thyme
1 teaspoon salt
1 teaspoon black pepper
2 egg yolks

Combine all of the ingredients in a food processor and pulse for 30 seconds until combined.

Yield: 8 to 10 servings

Prep Time: 10 minutes Cooking Time: 2 hours 45 minutes

Chocolate Ganache

2005-03-02T08:05:00.001-06:00

Ganache is a rich, silky, chocolate mixture that is a delicious filling for candy, chocolates, truffles, cakes and other confections. Ganache is made with only two ingredients: heavy (whipping) cream and chopped semisweet chocolate. Butter can sometimes be added. You can create various textures of ganache by varying the proportions of cream and chocolate. Fruits, spices and liquors can be added if desired.

For best results, you will want to use an excellent quality chocolate. Chocolatiers like Valrhona, Schokinag and Callebaut are known world-wide for their couvertures and mixing chocolates. (The high quality chocolate used for melting is referred to as "couverture"). The couvertures from various chocolatiers produce a different taste and texture in the finished ganache. Experiment to find the ones that you like best. A friend of mine said she would definitely go with scharffen berger chocolate. She's made truffles with it using both the semisweet chocolate and cocoa powder components and it's the best she had used.

Warning!

Chocolate can easily scorch during the melting process. This is especially true when melting the chocolate in a pot or microwave. But there’s good news. When you are making a ganache, you can melt the chocolate safely by stirring it into hot cream.

Water and melting chocolate do not mix! Make sure your utensils are very dry. Even a small amount of moisture, will ruin the chocolate. You will get a nasty gritty mess. When you see it happen once and you are not apt to make the same mistake again.

Ganache for Truffles

Ingredients

8 oz. heavy cream (unwhipped)
8 oz. milk baking couverture, chopped
8 oz. vanilla couverture, chopped

Preparation

Bring the heavy cream to a boil
Remove hot cream from heat.
Pour hot cream into chocolate, stirring constantly.
Add butter and stir till smooth.
Cool uncovered.
Refrigerate when cool.

Ganache for Cake Frosting

This is a softer ganache made with equal portions of cream and chocolate. It is ideal for use as a filling for cookies, cakes or other confections.

Ingrediants

8 oz heavy cream , unwhipped
8 oz good quality couverture (semi sweet)

Preparation

Chop chocolate into small pieces.
Heat cream in saucepan.
When cream boils, remove from heat.
Place a damp cloth on your counter top,
Place the pan of hot heavy cream on the cloth.
Add the chocolate to the hot cream
Beat the mixture with a Dry spoon until mixed.
Cool the ganache, uncovered.
The ganache will solidify as it cools.
It is ready when it reaches spreading consistency.

Crawfish Etouffee

2005-03-01T02:30:00.001-06:00

2 sticks butter
½ cup flour
½ cup chopped onion
½ cup chopped bell pepper
½ cup chopped celery
2 cloves garlic -- minced
1 teaspoon salt
1 teaspoon cayenne pepper
½ teaspoon black pepper
¼ teaspoon thyme
2 cups fish stock
2 pounds crawfish tails, peeled
1 cup chopped green onions, with tops

Make a roux of 1 stick of butter and flour
Stir constantly over low heat until flour is dark brown.
Add the chopped vegetables and seasonings
Cook until vegetables are softened
Gradually stir in stock
Simmer 15 minutes or until thickened.
Add crawfish, green onions, remaining butter.
Bring to a simmer.
Simmer 4 to 5 minutes, cover, remove from heat
Let sit 15 minutes.
Serve hot around a mound of rice.

Serves 4.

Shrimp Jambalaya

2005-02-27T15:51:00.001-06:00

Jambalaya is one of the most versatile dishes in Southern cuisine. Jambalaya is pronounced jum-buh-LIE-uh or jahm-buh-LIE-yah.

The origin of the name is uncertain, but as with many dish names, there are a few good guesses along with a bit of folklore. Most believe the name came from the Spanish word for ham, jamón, a prime ingredient in the first jambalayas of the eighteenth century. John Mariani in "The Dictionary of American Food and Drink" offers a more colorful origin of the name: A gentleman stopped by a New Orleans inn late one night to find nothing left for him to dine upon. The owner thereupon told the cook, whose name was Jean, to "mix some things together" --balayez, in the dialect of Louisiana -- so the grateful guest pronounced the dish of odds-and-ends wonderful and named it "Jean Balayez." The first reference to the word in print was in 1872, and "The Picayune's Creole Cook Book" (1900) calls it a "Spanish-Creole dish.

Rice has been an important crop in the South for several hundred years. Rice production in the South began in North Carolina in the late 1600s, with great success. By the late 1800s, after a series of problems from labor to weather, the Southern Atlantic states production faltered. Rice production in Louisiana began late in 1889. Louisiana is now one of the major producing states, along with Arkansas, California, and Texas.

The following excerpt from "Bill Neal's Southern Cooking" sums up Louisiana's success in the production of rice and its creation of Jambalaya: "In Louisiana, rice achieved its American culinary apotheosis. In a great variety of jambalayas, it became the central element around which a number of complex combinations were arranged. Rice was no longer a bland foil for setting off exotic flavors but the featured item absorbing, reacting with, and defining other ingredients."

Jambalaya is a rice dish where the rice is cooked with a meat or seafood and vegetable mixture. Jambalaya is prepared with just about any meat, including chicken, sausage, pork, gator, rabbit, beef, or seafood. Often several different meats are used in the same jambalaya. You can also use left over meat and gravy from a roast or rice and gravy. The meat is browned, the vegetables are sautéed, then rice, water and stock are added and cooked until the rice is done.

Jambalaya may have had its origin in paella. Jambalaya; it is easy to make and tastes great. I have read about cooking jambalaya in an automatic rice cooker. The rice cooker automatically cuts off when the rice is done, so you never burn the rice and the jambalaya is always cooked just right. I like anything I can put on autopilot and get on with the next dish on the menu.

Shrimp Jambalaya

Ingredients

1 1/2 lb shrimp
1/2 stick butter (not margarine)
1 medium onion, chopped
1 bell pepper, chopped
2-3 stalks celery, chopped
3-5 cloves garlic, chopped
1/4-1/2 cup parsley, chopped
1/4-1/2 cup green onion tops, chopped
1 tbs. Worcestershire sauce
1 tsp. roux
1 14-oz can diced stewed tomatoes, or
1 10-oz can Rotel tomatoes/green chilies
1 cup uncooked white rice
1 cup water
2 tsp. cajun seasoning mix (homemade, Chachere's or Zatarain's)

Sauté shrimp

Peel the shrimp and remove the vein. Cut the shrimp in halves or thirds. Buy the smaller shrimp; they're cheaper and I cut them up any way.
Sauté the shrimp in the butter just long enough until they are firm. Use a heavy walled cast iron or aluminum pot. Shrimp have a delicate flavor, hence I prefer to use butter and not margarine.
Remove the shrimp from the pot and set aside.

Sauté vegetables

Sauté all the vegetables together until the onions are clear.
Add the diced tomatoes or Rotel. Use Rotel diced tomatoes with green chilies if the want the dish to have a hot flavor.
Add the Worcestershire sauce, roux and seasoning. The small amount of roux adds a bit of body to the flavor.
Simmer for 5-10 minutes or so.

Mix and cook the jambalaya

Mix the shrimp, uncooked rice and water into the vegetable mixture.
Make sure there is enough liquid to cover the mixture. If necessary add water.
Add the mixture to the rice cooker and cook until the rice is done.
Cook the dish on the stove until the rice is soft, but not mushy. Make sure you do it in a heavy walled aluminum or cast iron pot, or else you are sure to burn the rice at the bottom. Keep the lid on the pot, especially once the mixture comes to a boil, and do not stir the pot.

Serving 4

Jambalaya is moist and best served and eaten right after it is finished cooking. Upon sitting, the rice absorbs the moisture and jambalaya becomes more dry.

Shrimp Panang Curry

2005-02-27T04:42:00.001-06:00

Shrimp Panang Curry is one of my personal favorite foods. The way it's flavor notes dance on your tongue is a delight to your sense of smell and taste. So many intense flavors held in a perfect balance.

Ingredients

1 ½ Pound peeled shrimp
3 Tablespoon Panang Curry Paste
15 leaves Sweet basil leaves
1 can (13.5 FL.) Coconut milk
3 Teaspoons Fish sauce
3½ Teaspoons Sugar
6 Red Chili peppers cut in half lengthwise

Preparation

Clean the shrimp, remove the vein along the back.
Heat in a saucepan, ¾ Cup of coconut milk & the curry paste on high heat.
Cook until the sauce bubbles.
Add Shrimp, 2 Tsp of fish sauce and 2 Tsp of sugar
Stir continually and cook for about 2 minutes.
Add ¾ Cup of coconut milk, 1 Tsp fish sauce, 1 ½ Tsp of sugar & 10 sweet basil leaves
Stir occasionally until the shrimp are cooked pink.
Garnish with red chili peppers and 5 basil leaves.
Serve immediately with hot steamed Jasmine rice.

Makes 4 servings