Smoked Sausage Jambalaya

Smoked Sausage Jambalaya

2 T. Butter
1 C. Frozen Diced Bell Peppers and Onions
2 Cloves Garlic, minced
1 lb. Smoked Sausage, cut into ½ inch diagonal slices
2 C. Converted Rice
3 C. Water
1 16 oz. Can Stewed Tomatoes
1 ½ tsp. Cajun Seasoning
Sliced Green Onion Tops, garnish

Melt butter in a large skillet over medium heat. Carefully add frozen onions and peppers and sauté for 2 – 3 minutes. Add garlic and sausage and cook until sausage is just browned and warmed through, about 5 minutes. Add rice, and stir to coat the grains in the drippings of the pan. Increase heat to high, add water, tomatoes, and seasoning; bring to a boil. When mixture reaches a steady boil, reduce heat to low, cover and simmer for 20 – 25 minutes. Serve, garnish with sliced green onions.

SPAM Paté

SPAM Paté

1 stick of room temperature unsalted butter
1 medium shallot finely chopped
1 garlic clove finely chopped
1 tsp. dried crushed thyme
1 12-oz. can SPAM cut into cubes
3 T. Jack Daniels
4 T. heavy cream

Melt 2 T. unsalted butter in skillet on low heat. Add shallots and garlic. Sauté until translucent. Add thyme and cubed SPAM and continue to sauté on medium/low heat for about 3 minutes, being sure not to allow any browning of ingredients. Remove skillet from heat and add 3 T. Jack Daniels. Be very careful when bringing skillet back to heat to Flambé ingredients. Tilt skillet just by your flame and ingredients will ignite. Allow flames to go out on their own. Once flame is out, turn off heat. Transfer ingredients to food processor being sure to scrape out all the yummy bits in skillet. Allow to cool in processor for just a few minutes. Add heavy cream and last 6 T. butter (cut into four cubes). Pulse in processor until ingredients are roughly combined then process until pate reaches the consistency you are looking for. Can be served still warm or cooled. SPAM paté can be served with crusty French bread or Cornichon (small sweet pickled gherkins).

Baked Shrimp and Grits with Caramelized Fennel and Leeks

Baked Shrimp and Grits with Caramelized Fennel and Leeks

2 T. EVOO, plus more for oiling baking dish
2 bulb Fennel, trimmed, quartered, and thinly sliced
2 large Leeks, well rinsed, white and green parts, thinly sliced
Salt & Pepper
2 C. 2% Milk
4 C. Chicken Broth
1 C. Grits or Coarse Cornmeal
½ C. Parmesan Cheese
1/3 C. heavy Whipping Cream
2 T. Butter
¼ C. chopped fresh Flat Leaf Parsley, plus more for garnish
1 lb. (31-35) Shrimp, peeled, deveined, and halved crosswise
Hot Pepper Sauce, optional

Preheat oven to 375. Lightly oil shallow 2 quart baking dish. Heat oil in large skillet over medium high heat. Add fennel and leeks and season with salt and pepper and cook, stirring occasionally, until soft and lightly browned, 12-15 minutes. Meanwhile, combine milk and broth in large saucepan and bring to a simmer over medium high heat. Gradually sprinkle grits into the pot, whisking until they are all incorporated. Reduce heat to medium, and cook, whisking, until the mixture has thickened, about 5 minutes. Add parmesan, cream, butter, parsley and shrimp to the grits, along with fennel and leeks. Stir until well combined and butter is melted. Transfer to the prepared baking dish. Baked until bubbly and lightly browned on top, 20 minutes. Serve hot, sprinkled with extra parsley. Add hot sauce to individual servings, as desired.

“Left Over” Smoked Turkey Leg Banh Mi

“Left Over” Smoked Turkey Leg Banh Mi

4 baguettes
Smoked turkey leg pate (see recipe below)
6 T. mayo
1/2 tsp. maggi seasoning
Pickled Cranberries (see recipe)
Crispy Turkey Skin (see recipe)
Carrots and cucumber, sliced into matchsticks
Jalapeno and cilantro, for garnish

For the Smoked Turkey Leg Pate:

1 cup smoked turkey leg, diced
1/2 cup walnuts, chopped
6 T. unsalted butter, softened
2 T. cognac
1 tsp. fish sauce
1 tsp. mirin
4 T. mayo
Salt and pepper to taste

For the Pickled Cranberries:

2 cups sugar
2 cups rice vinegar
1 tsp. peppercorns
1/4 tsp. juniper berry
1/4 tsp. clove
1 tsp. salt
1 pound cranberries

For the Crispy Turkey Skin

Skin from turkey
Salt and pepper

To make the pate: In a food processor, process turkey and walnuts until finely chopped. Add butter, cognac, fish sauce, and mirin until a smooth paste is formed. Add mayo until desired consistency; add salt and pepper to taste. To make the pickled cranberries: Place sugar, vinegar, spices, and salt in a pot and bring to a rolling boil. Add washed cranberries and cook for 6 minutes, until skins are cracked and the liquid is turning red. Remove from heat and let cool. To make the crispy turkey skin: Place turkey skins on sheet tray, season with salt and pepper, and place in a 500-degree oven for 8 to 10 minutes, or until crispy. If a fryer is available, heat oil to 350 degrees and fry until crispy and brown, about 1 minute; season with salt and pepper. To assemble, slice open baguette. Spread one side with mayo. Season mayo with a couple of drops of maggi seasoning. Place baguette in 450-degree toaster oven for about a minute, or until roll is crusty and hot but won’t cut the roof of your mouth. Pull baguette out, spread a generous amount of pate on the other side of the roll, and then fill with pickled cranberry, the herbs, and the veggies.

Pear and Parmesan Salad with Poppy Seed Dressing

Pear and Parmesan Salad with Poppy Seed Dressing

Candied Walnuts or Pecans (see recipe below)
Poppy Seed Dressing (see recipe below)
4 ripe (not soft) pears (Bosc, Bartlett, Anjou, or Comice)
Watercress or small arugula leaves for garnish
2 ounces grated Parmesan Cheese (Parmigiano-Reggiano)

Prepare Candied Walnuts or Pecans; set aside. Prepare Poppy Seed Dressing; set aside. Cut pears in halves and remove cores (I like to you use a melon baller). Place one pear half, cut-side down, on a cutting board and slice it into 1/4-inch slices beginning 1/4 inch below the top. Leave the top intact. NOTE: Dip the sliced pear halve in a bowl containing ice water, a little lemon juice and a little water. This will prevent the pear flesh from turning brown. Repeat with remaining pear halves. To serve, place either watercress or arugula leaves on serving plates. Place one (1) sliced pear half on each plate. Separate the slices and fan them out from the uncut top portion so there is a uniform amount of the pear flesh showing for each slice. Lightly spoon prepared Poppy Seed Dressing over each pear. Sprinkle with grated Parmesan cheese and the candied nuts. Serve immediately
Poppy Seed Dressing Recipe:

3 T. extra-virgin olive oil
1 T. freshly-squeezed lemon juice
2 T. toasted poppy seeds
Salt and freshly-ground black pepper to taste

In a jar or bowl, mix olive oil, lemon juice, poppy seeds, salt, and pepper together until well blended. Store, covered, in refrigerator. Serve at room temperature.
Candied Walnuts or Pecans:

1/2 C. sugar
1/2 C. freshly-squeezed orange juice
2 C. walnuts or pecans
1/2 tsp. salt
1/2 tsp. cayenne pepper

In a small saucepan over low heat, add the sugar and the orange juice; stir just until the sugar has dissolved. Increase heat and bring mixture to a boil; boil approximately 15 minutes, stirring, until mixture starts to get thick and crystallize. NOTE: There will be a rim of sugar that crystallizes out around the edge of the pan, and the mixture will become quite thick and syrupy and will have a lot of sugar crystals in it. Remove from heat and stir in the walnuts or pecans. Add salt and cayenne pepper. Place the walnuts onto a non-stick baking sheet using two warm wet spoons to prevent sticking. Cool and store in an airtight container.

Spam Tortilla Espanola

Spam Tortilla Espanola

1 T, Olive Oil
1 small Onion, finely chopped
1 Potato, cooked and cut into ¼” dice
4 oz. Spam, cut into ¼” dice
4 large Eggs, beaten
2 tsp. Butter
1 tsp. Parsley
Salt & Pepper
Chives, for Garnish

Heat olive oil in 7-8 inch pan, add the onion and cook for a few minutes. Add potato and spam, cook a few more minutes, then dump into the bowl with the beaten eggs. Season with salt and pepper and mix well. Melt butter in the pan, add the egg mixture and parsley and cook until tortilla is firm. Slice onto plate, cut into wedges and garnish with chives.

Sheet Pan Supper: Middle Eastern-ish Chicken Dinner

Sheet Pan Supper: Middle Eastern-ish Chicken Dinner

Non-Stick Cooking Spray
1 tsp. dried Oregano
1 tsp. Allspice
¾ tsp. Cinnamon
1 tsp. Kosher Salt
Pepper
3 T. EVOO
2 lb. bone-in, skin on, Chicken Breast halves, each cut in half
1 small head broccoli, cut into 8 long sticks
2 large Yukon Gold Potatoes, cut into eighths
¼ C. chopped fresh Mint
¾ C. chopped fresh flat leaf Parsley
1 tsp. Red Wine Vinegar or Lemon Juice

Preheat oven to 425. Lightly oil rimmed backing sheet or spray with cooking spray. Mix together seasonings with pepper to taste with 1 T. EVOO in small bowl. Rub all over chicken breasts and place on baking sheet. Toss broccoli and potato with remaining oil, season with salt & pepper, and spread on baking sheet between chicken. Roast until chicken is cooked through, skin is crispy, and vegetables are tender and nicely browned, 35-40 minutes. Sprinkle mint and parsley over chicken and drizzle with lemon juice (feel free to leave herbs and lemon off some chicken for picky eaters).

Hawaiian Fried Breakfast Rice

Hawaiian Fried Breakfast Rice

4 tsp. extra-virgin olive oil
1/2 C. purple onion
1 bunch green onions
1 tsp. minced garlic
1 red bell pepper (small, minced)
4 C. brown rice (or leftover white)
1 C. fresh pineapple (chopped, about 1/2 medium pineapple)
1 C. bacon (crumbled, chopped Spam, or chopped ham)
3 T. low sodium soy sauce
2 tsp. brown sugar
1/2 tsp. ground ginger
eggs (4-5 if scrambling; 1 egg per person if frying)
salt
pepper

In a large skillet over medium heat, heat the olive oil. When hot, add the red onion, firm ends of the green onions, garlic, and bell pepper and sauté until the onions are fragrant and the peppers are tender crisp. While the veggies are cooking, whisk together the soy sauce, brown sugar, and ginger. Set aside. Add the rice to the pan and stir to combine, cooking until the rice is heated through. Add the bacon or ham and cook until heated through. Add the soy sauce mixture and stir to combine. Add the green tops of the green onions and the pineapple and stir to combine. Season to taste with salt and pepper. Cover and turn heat to low to keep warm. In a separate pan, cook eggs as desired (we’ve done scrambled and fried and I think we prefer them scrambled; if you fry the eggs, plan on frying at least 1 egg per person.) If you scramble the eggs, mix them in with the rice before serving. If frying, divide the rice into individual portions before serving, then top with an egg and serve immediately.

Spanish Pork Chops

Spanish Pork Chops

1 tsp. minced Garlic
1 tsp. Pimenton
1 tsp. Cumin
1 tsp. Coriander
1 tsp. dried Oregano
1 tsp. minced fresh Thyme
Pinch Cayenne
½ tsp. Kosher Salt
Pepper
1 T. EVOO, plus more for cooking
1 tsp. Red Wine Vinegar
4 1” thick Pork Chops, about 2 ½ lb. total
4 thin slices Lemon
Chopped flat leaf parsley, pimenton, lemon wedges, for garnish

Combine the garlic, paprika, cumin, coriander, oregano, thyme, if using, cayenne, salt, and pepper in a small bowl. Add the olive oil and vinegar and stir to make a paste. Smear the paste 011 both sides of the pork chops and place a lemon slice on top of each. Let the chops sit in the fridge for 30 to 45 minutes, or longer (or skip the fridge if you don’t have the time). Heat a large skillet over medium-high heat until very hot. Add a couple of tsp. of olive oil and when the oil just starts to smoke, add the pork chops, lemon slice side down. You may have to do this in 2 batches, using a bit more olive oil if the pan is crowded. Let the chops sear without moving them until nicely browned on the bottom, about 4 minutes. Turn the chops, keep the lemon slices in place, and sear the other side, again without moving them, for another 4 minutes or so, until nicely browned on the underside and a meat thermometer inserted into the middle of a chop registers 150°F (the meat will continue to cook after it leaves the pan). Transfer the chops to a serving plate or cutting board and let sit for 4 or 5 minutes before serving whole, or in slices. Sprinkle with parsley or additional paprika if desired, and serve with lemon wedges for squeezing over the pork.

Huevos Rancheros SPAM style!

Huevos Rancheros SPAM style!

1 Can of SPAM
Four corn tortillas
1 Can refried beans
4 Eggs
Salsa
Sour cream
Avocado

SPAM has different flavors depending on how you choose to cook it. For this recipes, we will slice the SPAM into eight equal sized pieces. Place the slices in a frying pan and cook on medium heat. Flip midway through cooking to avoid burning the SPAM. You want the SPAM to end up very crispy. And a little oil to the pan and heat your tortillas in the same pan in which you cooked the SPAM. On a separate burner or microwave heat your beans. Spread the beans in a generous layer on the tortillas that you have fried until crispy. Next fry up your eggs. You can prepare them to each person’s preference. Add your SPAM on top of the beans and then your eggs. Top the stack off with a slice of avocado, some salsa, and a dab of sour cream. Viola! You have just made easy SPAM Huevos Rancheros! Fun, easy, and inexpensive!

Light Green Crunchy Salad

Light Green Crunchy Salad

1 small kohlrabi, trimmed and peeled (optional)
10 ribs celery
3 hearts romaine lettuce
3 T. unseasoned rice vinegar
3 T. extra-virgin olive oil
2 T. Dijon mustard
Kosher or coarse salt and freshly ground black pepper, to taste
Thinly sliced Granny Smith Apple, tossed in acidulated water & drained, optional
1 C. pea shoots (optional)

If using the kohlrabi, cut it into manageable chunks then cut those chunks into thin planks, about 1/4 inch thick. Then sliver up those planks into -inch-thick matchsticks (this is
what is known as a julienne cut). Don’t worry if the slivers aren’t neat and tidy. Very thinly slice the celery crosswise, then do the same with the hearts of romaine so that you have thin ribbons of lettuce. A Place it all in a serving bowl, along with the kohlrabi. Add apple, if using. Whisk together the rice vinegar, olive oil, mustard, and salt and pepper in a small bowl (or shake it up in a small container with a lid). Toss the vegetables with the dressing and serve, topped with the pea shoots, if desired.

Corn & Spam Pancakes

Corn & Spam Pancakes

1 7-oz. can SPAM® Classic, finely chopped
1 8-oz. can cream-style corn
1 large egg
1 C. milk
1 C. pancake mix
1 T. vegetable oil

In medium bowl, combine pancake mix, milk, corn, egg and oil. Stir in SPAM® Classic. On greased griddle, pour batter using 1/3 C. for each pancake; cook over medium heat until browned on bottom. Turn and brown other side. Serve pancakes with maple or buttered pancake syrup or honey.

Prosciutto-Wrapped Shrimp with Smoked Paprika

Prosciutto-Wrapped Shrimp with Smoked Paprika

These are a huge hit in my house. You can make them with smaller shrimp (reduce the cooking time slightly), but the bigger the shrimp, the bigger the wow factor. It’s really nice to do both the wrapped shrimp and wrapped asparagus, as the different shapes look pretty cool and festive together. You can also grill either version. Make sure you have napkins on hand, and a little bowl (or two) for people to toss their shrimp tail shells into.

Nonstick cooking spray (optional)
1 T. extra-virgin olive oil
1 1/2 tsp. smoked paprika
1/2 tsp. freshly ground black pepper
1 pound jumbo shrimp (16 to 20 per pound), shelled (tails left on) and deveined and / or medium to thicker Asparagus or combonation
4 ounces very thinly sliced prosciutto, sliced lengthwise into 1/2-inch strips

Place the oven rack about 4 inches below the heat source and preheat the broiler. Spray a rimmed baking sheet with nonstick cooking spray, or line it with parchment paper. Combine the olive oil, paprika, and pepper in a bowl. Add the shrimp and toss until they are coated with the seasoned oil. Wrap each shrimp with a strip of prosciutto, spiraling it up the shrimp until the shrimp is encased. Place the shrimp on the prepared baking sheet. Broil until the tops are crispy, 3 minutes, then turn each shrimp and broil to crisp the other side, 3 minutes more. The shrimp will be cooked through. Serve with the crispier side up.

Fried Eggs with Slow-Roasted Tomatoes, Avocado, and Mushrooms

Fried Eggs with Slow-Roasted Tomatoes, Avocado, and Mushrooms

For the slow-roasted tomatoes:
2 pints (about 1 pound) cherry tomatoes, halved
1 T. extra-virgin olive oil
Scant 1/2 tsp. kosher salt

For the sautéed mushrooms:
1 T. high-smoke-point oil, such as rice bran or grapeseed
2 (150 gram) containers beech mushrooms, trimmed
1/2 tsp. kosher salt

For the fried eggs:
High-smoke-point oil, such as rice bran or grapeseed
1-2 large eggs per person

1/2 an avocado, sliced, per person
Flaky sea salt
Hot sauce, for serving

Roast the tomatoes: Preheat the oven to 300°F. Add the halved cherry tomatoes to a half-sheet pan. Drizzle with olive oil and sprinkle with salt. Roast for about 1 hour, or until they’ve reduced in volume by about half. Sauté the mushrooms: In a large skillet, heat the neutral oil over medium-high heat until it just begins to shimmer. Add the mushrooms and salt, and stir to evenly coat the mushrooms. Cook, stirring occasionally, for 3-5 minutes or until deeply-browned. Divide the tomatoes and mushrooms evenly between 4 plates (or save half of each for the next day’s breakfast, if making breakfast for 2). Fry the eggs: Heat a generous glug of neutral oil in a small skillet over high heat until beginning to smoke. Carefully add 2 eggs to the skillet, then step aside as the oil will sputter. Cook until the white is set and the edges are brown and crisp, about 1 minute. Wipe out the skillet before repeating the same procedure to fry the next batch. Add 1 or 2 fried eggs to each plate. Add half a sliced avocado to each plate. Sprinkle the avocado and fried eggs with flaky sea salt; serve with hot sauce.

Minty Pineapple-Jalapeno Salsa

Minty Pineapple-Jalapeno Salsa

2 C. diced fresh pineapple (1/4-inch dice)
¼ C. diced yellow bell pepper (1/4-inch dice)
¼ C. diced green bell pepper (1/4-inch dice)
1 to 2 T. chopped fresh mint leaves
1 tsp. minced fresh jalapeno pepper, or to taste
1 T. fresh lime juice
Kosher or coarse salt, to taste

Place the pineapple, yellow and green bell peppers, mint, jalapeno, lime juice, and salt in a medium-size bowl and toss gently until well combined.

Turkey and Sweet Potato Latkes

Turkey and Sweet Potato Latkes

1 1/2 C. cooked turkey, preferably dark meat, diced
1 baked sweet potato, diced
1 shallot, grated
1 egg
salt and pepper
oil for frying (I prefer olive or peanut oil)

Place diced sweet potato in a large bowl and mash it a little with a fork. Mix in diced turkey and shallot. Lightly beat egg in a separate bowl, then fold into turkey mixture. Season with a pinch of salt and cracked black pepper. Pour oil to coat bottom of frying pan. Heat over medium heat until shimmering. Use an oiled, shallow measuring C. to shape turkey mixture into 1/2-inch thick pancakes and gently place into frying pan. Cook for 2 to 3 minutes, until edges brown, then very carefully turn over with a large thin turner. Cook another 2 minutes, then remove to a paper-towel lined plate to drain excess oil. Serve warm with cranberry applesauce and/or sour cream, and additional thinly sliced shallots.

Spam & Eggs

Spam & Eggs

12oz. Spam, Cubed
2 Eggs, Beaten
2 oz. Cheddar, shredded

Heat a non-stick skillet over medium heat. Pour in eggs, then Spam. Cook, stirring, until eggs are nearly done, then sprinkle cheese over, and stir until melted.

Two-Bean Salad

Two-Bean Salad

10 ounces green beans
2 (15 to 19 oz.) cans cannellini beans, rinsed
1 pint cherry or grape tomatoes, halved
1 red onion, sliced
1/4 C. olive oil
1/4 C. fresh lemon juice
2 tsp. grated lemon peel
Salt and pepper

Cut green beans into 1-inch lengths and cook in a saucepan of salted water until crisp-tender, 4 to 5 minutes. Rinse under cold water; dry on paper towels. In a large bowl, toss together ingredients; season with salt and pepper. Let stand at least 15 minutes and up to 2 hours before serving at room temperature.

Fresh Plum and Lime Custard Hand Pies

Fresh Plum and Lime Custard Hand Pies

1 1/4 C. chopped plums
2-4 T. sugar (see note above)
1 T. cornstarch or arrowroot powder
Enough pie dough for one double crust pie
8-10 T. lime curd (about 1 T. per pie)
1 egg, lightly whisked
Demerara sugar, for sprinkling (optional)

Preheat oven to 350 degrees. In a medium bowl, combine plums, sugar and corn starch; set aside. Roll pie dough to about 1/8″ thickness in one or two rectangles (two is easier to manage; they do not need to be perfect rectangles). Using a sharp knife or pizza cutter, cut strips that are about 4″ wide and 10″ long (again, these are rough measurements that don’t need to be exact). Place about a T. of lime curd in the middle of the strip, about 2 1/2″ from the bottom edge. Pile a spoonful of plums on top and fold each strip in half, making a hand pie that is roughly 4″ wide and 5″ long. Line up the three cut edges and crimp closed with a fork. Transfer finished hand pies to a parchment lined baking sheet. Add a splash of water to the egg and whisk some more to make an egg wash. Using a pastry brush, brush egg wash over the top of each hand pie. Sprinkle with demerara sugar and bake in preheated oven for 20-22 minutes, until the crust is golden brown. Remove from oven and allow pies to cool on the baking sheet for 2 minutes before carefully transferring them to a wire rack to finish cooling completely. Serve warm or keep for up to 2 days on the counter or up to 4 in the refrigerator.

Creole Spice Paste

Creole Spice Paste

Use spice paste for your shrimp po boys, to spice up a mayo in a chicken or tuna salad, on grilled butterflied jumbo shrimp, add to chilis or soups, or to rub on chicken breasts, chops or steaks before broiling or grilling them.

1/4 cup coarsely chopped onion
1 clove garlic, peeled
1 tablespoon roughly chopped fresh flat-leaf parsley leaves
1/2 jalapeño pepper, seeded
1/4 teaspoon ground cayenne pepper
1/4 teaspoon dried thyme
1/4 teaspoon paprika
Kosher or coarse salt and freshly ground black pepper, to taste

Place the onion, garlic, parsley, jalapeño, cayenne, thyme, paprika, and salt and pepper in a food processor and process until the spice paste is well blended, scraping down the sides of the bowl at least once. Transfer the paste to a small plastic container. Cover and refrigerate until ready to use. You can add a little vegetable oil to the paste if you need it a little thinner.

Rare Roast Beef Baguettes with Roast Tomato and Currant Chutney

Rare Roast Beef Baguettes with Roast Tomato and Currant Chutney

¾ C. thickened cream (35% whipping cream)
¼ cup Dijon mustard
¾ C. finely grated parmesan
2T. olive oil
2lb. beef fillet, trimmed
2 sourdough baguettes
2 cups (loosely packed) arugula

2/5 lb. large cherry tomatoes, such as Johnny love bites
2 long red chillies (possibily fresno; or try asian market)
1/3 cup olive oil
2 Spanish onions, finely chopped
2 garlic cloves, finely chopped
100 ml red wine vinegar
200 gm light brown sugar
2 tbsp currants, soaked in warm water until plump, water discarded

For roast tomato and currant chutney, preheat oven to 180C. Scatter tomatoes and chillies on 2 oven trays lined with baking paper, drizzle with 2 tbsp oil and roast until golden (30 minutes). Remove skin and seeds from chillies if desired, finely chop flesh and set aside with tomatoes. Heat remaining olive oil in a saucepan over medium heat, add onion and garlic and stir occasionally until tender (10-12 minutes). Add tomato, chilli, vinegar and sugar, season to taste, reduce heat to low and stir occasionally until thick (45-55 minutes). Season to taste, stir in currants and set aside to cool. Makes 500ml. Combine cream and mustard in a small saucepan over medium heat, bring to just below the simmer, add parmesan, stir until melted, season to taste and set aside to cool. Preheat oven to 140C. Heat olive oil in a large frying pan over high heat, season beef fillet to taste and cook, turning occasionally, until browned (1-2 minutes each side). Transfer to an oven tray and roast until cooked to your liking (25-30 minutes for medium-rare). Set aside to rest (30 minutes), then thinly slice. Halve baguettes lengthways and spread bases with chutney. Top with roast beef and rocket, drizzle with mustard cream, season to taste and serve.

Pantry Friendly Roasted Garlic Bread

Pantry Friendly Roasted Garlic Bread

4 C. bread flour (or 2 C. bread flour and 2 C. whole wheat flour)
1/2 tsp. instant yeast (or active dry yeast)
1 1/2 tsp. salt
2 1/4 C. room-temperature water
2 whole heads of garlic
1 tsp. olive oil (for roasting garlic)
Pinch of salt (for roasting garlic)
Cornmeal or semolina flour for dusting loaf

To roast garlic, slice the very top of the head off, revealing all the individual cloves. Then wrap each head in foil and drizzle in a tiny bit of olive oil and a pinch of salt. Wrap these little packages up and bake them at 350 degrees until the garlic is really fragrant and tender, about 30 minutes. If you want to test them, you should be able to easily slide a knife into a clove with almost no resistance. Let the roasted heads of garlic cool for a few minutes and then you can squish out each clove of garlic from the papery stuff. For bread dough, combine flour, yeast, and salt in a large bowl. Add the roasted garlic and mix it in with your finger tips to make sure it’s evenly distributed. Add water and stir until blended; dough will be really wet and saggy. It’ll smell like roasted garlic though which is a good thing and you should be able to see tiny pieces of garlic in the dough. Cover this with plastic wrap and let it sit at room temperature for 14-18 hours. When its surface is dotted with bubbles, the dough is ready. At this point you need to form the loaf. Basically, just lightly flour a counter and pour the dough onto the surface. Gently fold it over itself a few times and then form it into a rectangular loaf. Sprinkle a clean towel with a good layer of cornmeal or semolina flour and lay the loaf on the towel, seam side down. Dust with additional corn meal or semolina. Cover this with another clean towel (or just fold the towel over onto the loaf). Let it rise again for about 2 hours. Dough should have more than doubled in size. At least a half hour before dough is ready, preheat your oven to 500 degrees. Put a 5- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Put the lid on the pot and cook it for 30 minutes. Then remove the lid and cook the loaf for another 15-20 minutes until the loaf is a deep dark brown. Remove the bread from the pot and let it cool on a wire rack for at least an hour before slicing into it.

Creamy Red Beans and Pasta Salad

Creamy Red Beans and Pasta Salad

½ C. dried carrots
½ C. freeze dried peas
4 C. cooked and drained small pasta
2-15oz. cans red beans or 3 ½ c.
½. C. bottled Italian dressing
½ C. mayonnaise
2 tsp. dried parsley

Simmer carrots in 1 ½ C. water for 10 minutes. Add peas and simmer an additional 3-4 minutes. Drain vegetables, combine with pasta and beans and cool. Whisk together dressing, mayonnaise and parsley; pour over salad and toss. Serves 4-5.

Pinto Beef Tamale Pie

Pinto Beef Tamale Pie

1 ¼ C. cornmeal
½ tsp. salt
¼ C. water
1 (12oz) can evaporated milk
1 (4oz) can diced green chiles
½ tsp. onion powder
1 C. water
½ tsp. garlic powder
1 (12oz) can beef chunks
½ tsp. cumin
2 (15 oz) cans pinto beans, drain
¼ tsp. sugar
¼-1/2 tsp. chili powder

Combine cornmeal, salt, milk and water in small saucepan. Cook on medium heat. Stir until bubbling; continue stirring until VERY thick, 2-3 more minutes. Save ½ C. cornmeal mixture; cover with plastic wrap. Put rest of mixture in a lump in bottom of greased 10-inch pie plate. Allow to cool 2-3 minutes. Using a slightly wet had, press dough to cover bottom and sides of plate. Bake in 425ºoven for 10 minutes. While crust is baking, pour beef into medium saucepan and break up. Add rest of ingredients and bring to a boil. Simmer, uncovered, 5 minutes, stirring often. Spread pinto beef mixture over baked cornmeal. On a piece of waxed paper flatten reserved cornmeal into an 8-inch round. Place on center of bean filling. Bake pie for further 15 minutes and serve. Serves 6. Variations: Pinto beef filling can also be served in tortillas, on tostadas or over rice

Magic Milk Shakes (Copycat Frosty)

Magic Milk Shakes (Copycat Frosty)

1-1/2 to 2 C. ice water
1-1/2 C. nonfat dry milk powder
2/3 C. sugar
1/4 C. unsweetened cocoa
1 tsp. vanilla
1 to 11/2 trays of ice cubes
2 T. corn oil
5-second squirt of non-stick spray

Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4’s full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 – 12oz. servings Variations:1 very ripe banana for a chocolate banana shake, a big spoonful of peanut butter for a decadent Chocolate Peanut Butter Shake, a few broken red and white candy mints for a refreshing Chocolate Mint shake. Vanilla Milk Shakes: omit the cocoa powder, reduce the sugar to 1/2-C. and add 1 T. (yes a full T.) of vanilla flavoring.

Homemade Soft Pretzel Bites

Homemade Soft Pretzel Bites

Soft Pretzels:
1 1/2 C. warm water
2 T. light brown sugar
1 package active dry yeast (2 1/4 tsp.)
3 oz. unsalted butter, melted
2 1/2 tsp. kosher salt
4 1/2 to 5 C. all-purpose flour
Vegetable oil
3 quarts water
1/2 C. baking soda
1 whole egg, beaten with 1 T. cold water
Coarse sea salt

For the cheese sauce:
½ T. unsalted butter
½ T. all-purpose flour
½ C. milk
8 oz. Cheddar cheese, grated

For the Pretzels: Combine the 1 1/2 C. water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 T. at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour. Preheat the oven to 425 degrees F. Bring the 3 quarts of water to a boil in a small roasting pan over high heat and carefully add the baking soda. It will boil over, so add slowly and be careful! Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 oz. each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown. Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce. To make the cheese sauce: Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste. *If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a tsp. vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar.

Chicken Thighs with Mushrooms and Shallots

Chicken Thighs with Mushrooms and Shallots

3 tsp. clarified butter
8-10 oz. mushrooms, end trimmed, with stem intact
1 C. shallots
1 C. pearl onions, cut in half
4 cloves garlic
olive oil, if needed
8 chicken thighs, bone-in and skin-on
1/2 C. chicken stock

Preheat oven to 350 F. Heat your 2T. clarified butter on medium-high heat in a large pan that goes from stove to oven. Add mushrooms and cook 5-7 minutes covered. Remove and set aside. In the same pan, add 1T. clarified butter, along with the shallots and pearl onions, and cook for 3 minutes. If sticking occurs, add a glug of olive oil. Then add garlic and cook for 1 more minute. Remove and set aside. Increase heat a bit and add another glug of olive oil. Sear the chicken until brown, about 3 minutes a side, making sure not to flip until browned. Remove chicken from pan. Place mushrooms on the bottom, then the onions, then place the chicken back in. Bake in the oven covered for 30-40 minutes. Remove top for the last 10 minutes to brown. Remove from oven and serve.

Parmesan-Butternut Squash Gratin

Parmesan-Butternut Squash Gratin

1 butternut squash (2 1/2 lb)
1/4 C. butter
2 large cloves garlic, finely chopped
1/4 C. panko bread crumbs
1/3 C. grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. pepper
1/4 C. chopped fresh parsley

Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish. In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown. In small bowl, mix bread crumbs, cheese and 1 T. the butter-garlic mixture. Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture. Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.

Sweet & Sour Cabbage

Sweet & Sour Cabbage

4 C. shredded cabbage
½ C. diced bacon
3 tsp. flour
¼ C. honey
¼ C. vinegar
½ C. water
½ C. Onion, chopped

Cook shredded cabbage until tender. Drain. Dice bacon. Fry until well done. Drain and place on cabbage. Blend bacon drippings with flour. Add honey, vinegar, water and chopped onion. Cook until thickened. Pour over cabbage and bacon. Season to taste. Heat thoroughly. Serve hot.

Roasted Cranberry Chicken

Roasted Cranberry Chicken

8 small chicken thighs or breasts (2 to 2-1/4 lb.), skinned
3/4 C. low-calorie cranberry juice
3/4 C. fresh cranberries
2 sprigs fresh thyme
4 tsp. packed brown sugar
Fresh thyme leaves

Preheat oven to 375 degrees F. Coat extra-large ovenproof skillet with nonstick cooking spray. Heat over medium-high heat. Sprinkle 1/4 tsp. each salt and pepper on chicken. In hot skillet cook, meaty sides down, 5 minutes, turning once, until well-browned on both sides. Transfer skillet to oven. Roast, uncovered, 20 minutes, until chicken is no longer pink (180 degrees F). Meanwhile, in saucepan combine juice, berries, thyme sprigs, brown sugar, and 1/4 tsp. salt. Bring to boiling. Simmer, uncovered, 15 to 20 minutes, until slightly thickened

BBQ Chops & Baked Beans

BBQ Chops & Baked Beans

1 1lb. cans Pork & Beans or Baked Beans
6 Pork Chops, trimmed
3 tsp. Mustard
1 ½ tsp. Ketchup
1 ½ tsp. Lemon Juice
1 ½ tsp. Brown Sugar
½ tsp. Salt
1 tsp. Pepper
1 ½ tsp. grated Lemon Zest
Paprika

In a casserole dish spread beans evenly. Arrange pork chops over beans. In a bowl combine mustard, ketchup, lemon juice, sugar, salt and pepper. Spread mixture over each pork chop. Sprinkle evenly with chopped onion. Top with lemon rind and paprika. Bake 325 degrees for 2 hours.

Cast Iron Skillet Cornbread

Cast Iron Skillet Cornbread

1 1/4 C. coarsely ground cornmeal
3/4 C. all-purpose flour
1/4 C. granulated sugar
1 tsp. kosher salt
2 tsp. baking powder
1/2 tsp. baking soda
1/3 C. whole milk
1 C. buttermilk
2 eggs, lightly beaten
8 T. unsalted butter, melted

Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter. In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 T. for the skillet later on. Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

Jellied Cranberry Sauce

Jellied Cranberry Sauce

6 bags (12oz) cranberries
6 C. water
6 C. sugar

Cooking – In a stockpot, bring water and sugar to a boil, add cranberries, boil for 10 mins. After cranberries are soft use hand blender (immersion blender) to mix. Using a fine mesh strainer push through the liquid and pulp, then use cheesecloth to strain rest of seeds.

Filling jars – Using your funnel fill the jars with the cranberry mixture in half pints or pint size canning jars. Continue filling till the jars are filled to 1/2″ headspace. Remove the air bubbles with the rubber or plastic spatula and refill to the proper headspace if necessary.

Processing: Wipe the rims and place the hot lid/rings on the jars. Process in a water bath canner for 15 minutes at a full rolling boil. Wait 5 minutes, remove and place on dishtowel overnight undisturbed. The next day remove rings and clean jars and label with recipe name and date. Store in a cool, dry, and dark place.

Momofuku’s Soy Sauce Eggs (Shoyu Tamago)

Momofuku’s Soy Sauce Eggs (Shoyu Tamago)

6 tablespoons warm water
1 tablespoon sugar
2 tablespoons sherry vinegar
3/4 C. soy sauce (we used low-sodium—if yours is regular strength, you might want to err on the side of shorter marination time)
6 large eggs
Maldon or other flaky salt, for serving
Black pepper, for serving

In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauce. Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 1/2 minutes to distribute the heat evenly. Meanwhile, fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath. Once the eggs are cool (and the water isn’t uncomfortably icy), peel them (in the water—this will help them keep a perfect exterior). Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 2, and up to 6, hours, making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion. Remove the eggs from the sweet and salty solution. You can save the soy sauce mix for another round of eggs, if you wish. The eggs will keep, refrigerated in a tightly sealed container, for up to a month. To serve, cut the eggs in half lengthwise and season with salt and pepper.

Oven Fried Rice

Oven Fried Rice

2 C. rice (not instant!)
3 1⁄3 C. water
1 (1 1/4 oz.) package onion soup mix
3 1⁄2 tsp. soy sauce
3 tsp. oil
1 dehydrated Bell Pepper (red/green mix), rehydrated
1 green onion, chopped
0.5 (8 oz.) can mushrooms, chopped

Preheat oven to 350°F. While oven is heating, combine all ingredients in a medium-sized casserole dish. Stir thoroughly to combine. Place on middle rack in oven, and cook uncovered for 50 minutes to 1 hour, or until rice is cooked and all water is absorbed.

Grilled French Toast Kebabs

Grilled French Toast Kebabs

1 loaf (1 lb.) day-old pain au levain
3/4 C. whole milk
4 large eggs
1 teaspoon vanilla extract
Melted butter
Maple or berry syrup
Powdered sugar (optional)

Soak 12 wooden skewers (10 to 12 in.) in water to cover for 20 minutes; drain. Meanwhile, heat a grill to medium (350°). Cut enough bread into 1-in. chunks, including some crust on each, to make 2 qts; save extra for other uses. Whisk milk, eggs, and vanilla in a large bowl to blend. Mix in bread to coat, then thread onto skewers. Oil cooking grate, using tongs and an oiled wad of paper towels. Grill skewers, covered, until browned, turning once, 3 to 4 minutes. Serve with butter and syrup and dust with powdered sugar if you like.

Mascarpone French Toast with Warm Blackberry Syrup (camping / grill)

Mascarpone French Toast with Warm Blackberry Syrup (camping / grill)

1 large egg
1/2 C. milk
1/4 C. sugar
2 teaspoons cinnamon
1 1/2 teaspoons vanilla extract, divided
1 1/2 C. cold mascarpone cheese
2 tablespoons blackberry liqueur
8 thick (3/4 in.) slices of day-old wide French bread, such as bâtard
1/4 C. maple syrup
2 1/2 C. blackberries
2 tablespoons butter
Cooked bacon

Heat a charcoal grill to medium-high (450°) or set up a camp stove and use medium heat. Whisk egg, milk, sugar, cinnamon, and 1/2 tsp. vanilla together in a large bowl. Stir mascarpone, remaining 1 tsp. vanilla, and the liqueur together in another bowl. Spread mascarpone mixture over 4 bread slices; top with remaining slices. Cook maple syrup and berries in a small covered saucepan until berries start to break down, 5 to 10 minutes. Remove from heat. Heat a large heavy frying pan or 2 smaller ones; swirl butter in pan(s). Dip sandwiches in egg mixture, then cook, turning once, until crisp and browned, 4 to 8 minutes total. Serve French toast with syrup and bacon.

Hot & Sour Cherry Preserves

Hot & Sour Cherry Preserves

1 1/2 lb. (4 C.) Sour Cherries, pitted
1 1/3 C. Sugar
2 T. Lemon Juice
¼ tsp. Cayenne Pepper

Gently stir together the pitted cherries, sugar, and lemon juice in a large nonreactive bowl. Cover and let the mixture sit at room temperature for 1 hour, then cover and refrigerate overnight. Transfer the macerated fruit mixture to your preserving pot using a spatula to scrape any sugar that has settled to the bottom of the bowl. Add the ground cayenne and, over high heat, bring the mixture to a boil that cannot be stirred down. Continue to boil, stirring frequently until the mixture passes the plate test, about 12 minutes. You can reduce the heat near the end of the cooking time if the mixture begins to scorch. Ladle into prepared half-pint jars, leaving 1/4-inch headspace. Remove air bubbles and wipe rims. Place the lids on the jars and screw on the bands until they are fingertip tight. Process in a water-bath canner for 10 minutes, adjusting for altitude as needed. After 24 hours, check the seals. Label, date, and store out of direct sunlight without the bands for up to a year.

Green Goddess Sandwiches

Green Goddess Sandwiches

I like the briny umami that the anchovies add to the mayonnaise, but feel free to leave them out if you prefer. (You may wish to add more salt, garlic, or lemon if you do.) The mayonnaise keeps well for up to a week, staying vibrant green and marrying the flavors together nicely. I like the onions best when freshly pickled, but they will also keep in the fridge for a week or more. Wrapping the sandwiches in parchment paper prior to cutting them in half helps them to hold together, but feel free to skip this step in favor of deliciously messy sandwiches.

Green Goddess Mayonnaise (makes enough for 4-6 sandwiches):
1/3 C. packed basil leaves
1/3 C. packed tarragon leaves
1/3 C. packed chopped chives
2 medium-large garlic cloves
2 anchovy fillets
zest and juice of 1/2 a lemon
1/4 teaspoon salt
1/2 C. good mayonnaise (such as Spectrum’s olive oil mayonnaise)

Pickled spring onions (makes enough for 4-6 sandwiches):
2 spring onions, bulb thinly sliced
1/2 C. white wine vinegar
2 teaspoons sugar
1 teaspoon fine sea salt
1/4 teaspoon black peppercorns, lightly crushed

Per sandwich:
2 slices pan bread
1/2 a small, ripe avocado, sliced
2 fat slices fresh mozzarella
1 medium-sized green zebra tomato (or other heirloom tomato), sliced
a few thin slices cucumber
several slices pickled onion
a handful of sprouts (such as broccoli sprouts), rinsed and dried
a couple of small lettuce leaves (butter or romaine), rinsed and dried

Make the mayonnaise: In the bowl of a food processor, combine all ingredients except for the lemon juice (i.e., the basil, tarragon, chives, garlic, anchovies, lemon zest, salt, and mayonnaise) in the bowl of a food processor. Puree smooth, about 2 minutes, scraping down the sides of the bowl as needed. Blend in the lemon juice. Chill until needed. Pickle the onions: In a medium-sized jar, combine the onions slices, vinegar, sugar, salt, and peppercorns. Put the lid on the jar and let sit for at least 10 minutes, shaking a few times to dissolve the salt and sugar. Use immediately or refrigerate until needed, up to 1 week. Assemble the sandwiches: Toast the bread and spread both slices with a thick layer of the mayonnaise. Top with the avocado, mozzarella, tomato, cucumber, pickled onion, sprouts, and lettuce. Sandwich with the other slice of bread and press down gently. Optionally wrap the sandwich in parchment or secure with two toothpicks, and slice in half with a sharp serrated bread knife or chef’s knife.