Rosey Cream Sauce

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

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

Stuffed Baby Sweet Peppers

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

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

The Chorizo Verde Experiment

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

1. Put the chopped pork into a food processor.
2. Add the salt, garlic, and lime zest.
3. Pulse a few times to mix the ingredients.
4. Add the peppers and cilantro.
5. Pulse a few times to mix the ingredients.
6. Place the mixture in a sealed container.
7. 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

1. Slice the onion.
2. Chop the raw spinach.
3. Grate the cheese.
4. Heat the oil in a large skillet
5. Add the green chorizo..
6. Break up the chorizo a bit while cooking for a couple minutes.
7. Add the onions and stir well.
8. Cook the mixture for about 10 minutes stirring occasionally.
9. Heat the tortillas while the onions and chorizo cooks.
10. Place in an insulated container to retain the heat.
11. Add the beer and spinach to the chorizo and onions.
12. Cook till the spinach is wilted.
13. Turn off the heat and add the cheese.
14. Mix the ingredients well
15. Spread the chorizo mixture on corn tortillas.
16. Serve immediately.

Panko Fried Chicken Thighs

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

1. Combine all the ingredients in a large ziplock bag.
2. Put the chicken into the marinating bag.
3. Remove as much air as you can and close it tightly.
4. Knead the bag to work the marinade into the meat.
5. 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

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

Bringing it all Together

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

Talking Turkey

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.

Filipino Chicken and Pork Adobo

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

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

Fried Rice With Basil

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

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

Makes 4 servings.

Wild Rice with Mushroom Duxelle

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

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

Makes 4 Servings