Gingerbread Bundt Cake

 

This cake was a surprise hit on the dessert table on Christmas Day.  If you love gingerbread you will enjoy this Bundt cake that has all the flavors of gingerbread men in a light fluffy bundt cake form.  This is a really easy recipe, the most time consuming chore is mincing up candied ginger until you get 3/4 cup.

As with all bundt pans, including the non-stick variety you really need to grease and flour the pan well so the cake releases easily when inverted on a cake plate or platter.  I use H*E*B brand baking spray that really gets into evert nook and cranny so I get a good clean release.  Look for similar in your favorite groc in the baking aisle. 

Gingerbread Bundt Cake

Ingredients

• ·         ½ C butter, room temperature
• ·         4 oz cream cheese, room temperature
• ·         1 ½ C packed light brown sugar
• ·         2 large eggs, room temperature
• ·         1 t vanilla extract
• ·         ½ C Molasses
• ·         3 t ground ginger
• ·         2 t ground cinnamon
• ·         ½ t fresh ground nutmeg
• ·         1 t baking powder
• ·         ½ t baking soda
• ·         1 C milk
• ·         ¾ C minced candied ginger
• ·         Zest and juice of 1 lemon
• ·         2 C powdered sugar

 Preheat oven to 350F.  Grease and flour a 10-inch bundt pan.

In a small bowl add flour, spices, baking powder and baking soda, whisk lightly to combine.  Set aside.

In stand mixer add butter, cream cheese, brown sugar, molasses and vanilla extract.  Beat on medium speed and cream until light and fluffy, about 5 minutes.  Add eggs one at a time and beat until incorporated.

To the creamed mixture turn mixer to low and add in small batches add milk and flour mixture alternatively until just combined. Do not over mix.  Fold in ½ cup of minced candied ginger.

Place prepared bundt pan on baking sheet. Spoon in batter.  Run a spatula through the batter to remove any air pockets.  Bake in a preheated oven for 50-60 minutes until toothpick inserted in center comes out clean.

Transfer to wire rack and cool for 10 minutes.  Invert it on cake plate and cool completely to room temperature.

In a small mixing bowl add powdered sugar, lemon zest and ½ the lemon juice.  IF it’s too thick add remaining lemon juice and stir until you have a thick yet pourable glaze Drizzle glaze over the cake and add remaining minced candied ginger to the glaze as garnish.

Copper Cookware is the ultimate

 

There are a multitude of metals used for making strong, lasting cookware.  None however, in my not so humble opinion, are as elegant looking as copper cookware.  The brilliant sheen is something to behold in your pantry or on display as some folks like to do.  Add in its superior cooking heat conduction it  becomes the ultimate in daily cookware.

With copper it pays to know your lining.  Pure copper interiors are sugar and whipping egg whites only, as elemental copper is toxic.  Sugar as in candy, jam and jelly making doesn't release copper into the final product for reasons I don't quite understand.  The other linings, tin, silver and stainless steel all have their advantages and disadvantages.

The most common lining used over the centuries is tin lining.  The tin is susceptible to scratching and discoloration quite easily so you need to use wooden tool so as to not scratch it.  Tin melts at a very low temperature, 450F! Therefore it isn't really useful for searing and other high heat applications such as a broiler.  Even with care the tin lining does wear in time and you need to get it retinned.  It isn;t cheap and thankfully I haven't needed to get it tone on the few tin lined pieces I have.  IF you have a piece in need of retinning, there is Rocky Mountain Retinning that is recommended by Mauviel and Ruffoni copper cookware manufacturers.  I clean my tin lined pieces with a soft sponge to  minimize damaging the surfaces.

Silver is another lining used in copper cookware.  It does hold up better than tin in high heat cooking situations.  It discolors easily but can be removed with a liquid silver cleaner (not polish as it would remove some of the silver).  I don't have a source to repair silver as I don't have any that have that lining.  Silver is a good heat conductor so it will be an excellent lining for years to come.

Stainless steel lined pots and pans have the best of both worlds.  Excellent heat ductivity and the durability of stainless steel.  The bulk of my pieces have this lining.  It was recommended by the sales staff at E.Dehillerin in Paris where I bought several pieces for my collection eons ago. It is really a long lasting and cleans easily, can use any tool in it and cleans beautifully with sponge and scotch bright pad.

 Exterior maintenance can be a chore and there are many ways to do it.  First for slight discoloration a lemon dipped in salt  and rubbed on the surface will remove light stains and tarnishes on the exterior.  For more intense discoloration and dulling of the finish I'd highly recommend Wights Copper Cream.  Its super easy to use and requires little to no "elbow grease" to remove even the toughest discoloration.

A short caution for you.  IF you find copper in the stores make sure it is not just a copper plated exterior or bottom like you find on Revere ware.  Not knocking the Revere ware as I had a set eons ago when I got my first apartment, its a thin stainless steel that does well in most cases, its just that its very thin and prone to hot spots that cause scorching.  

As a final sidebar I do have several pieces of 35 year old Calphalon Commercial cookware.  They have many of the same properties as copper for heat distribution and durability.  I even have a couple of cast iron that I use on rare occasions...its problem is it is slow to heat and regulate and a pain to maintain and keep it seasoned.

Whatever your cookware of choice, use it and make something fabulous.

Cabernet Sauvignon Cranberry Sauce

 

This is a holiday staple at my house, think cranberry sauce with a hint of Sangria on the pallet.  I usually go through a couple of batches a year, more so now than before as I have a smoker and I do a turkey breast a month more or less. 

Use a drinkable Cabernet Sauvignon in this recipe. I get the little black box kind that holds 300ML (about 16 ounces) and have some remaining for making a nice red wine reduction sauce to go with a steak...but that's a post for another time.  

This recipe falls under the category of stupid easy as if you can boil water, you can make this. A good heavy pan, copper if you got it, will help keep this from scorching during the simmer period.

I use sterilized jars to store the sauce in.  I refrigerate as I don't do the hot water bath.  Stored in the good old fridge this will last up to 6 months...as if we don't go through it all before the 6 months are up.

Cabernet Sauvignon Cranberry Sauce

• 1, 12 ounce bag fresh or frozen cranberries 
• 1 cup cabernet sauvignon
• 1 cup sugar
• zest and juice of one orange
• pinch of salt

In heavy bottom pan add all the ingredients.  Over medium heat bring to boil and reduce to simmer.  Simmer 15 minutes until the berry's pop and it is thick and syrupy.  Immediately pour into sterilized glass jars.  Cool on counter until the lids ping and the sauce is nearly room temperature.  Store in refrigerator  up to 6 months.

Corn Poblano Soup

 

This was a tasty bowl of soup.  I've made a Thai version eons ago and decided to switch up the flavor profile to something more keeping with the Southwest area of the USA.

Poblano peppers have a nice mellow heat with an intense pepper flavor, a bit grassy even that plays well with corn.  Top it with some garlicy croutons and a dollop of sour cream and you are set.  You can even make it vegan by using veggie broth instead of chicken broth.

Corn Poblano Soup

• 2, 1 pound bags  frozen sweet corn (I use HEB super sweet)-thawed
• 2 fresh Poblano peppers
• 2 to 3 cups chicken stock
• 1/2 small sweet onion minced
• 1 clove minced garlic
• salt and pepper to taste
• 2 T olive oil

Char the Poblanos over gas burner or in broiler until skin is black and bubbly.  Place in a plastic bag to steam and loosen the charred skin for 20 minutes,   At end of the steam period remove the charred skin, a paper towel used as a scraper makes quick work of this task.   Slice and dice the poblano and set aside.

In large stock pot add olive oil, onion and garlic.  Sautee over medium heat until fragrant and translucent.  Add one bag of thawed corn.  Sautee until warmed through and some of the kernels have darkened. 

Remove corn mixture from heat and pour into blender.  On a liquefy setting add 2 c broth and whiz until smooth.  Add additional broth as needed to get to your desired soup consistency.  Return to stock pot.

Over medium heat add remaining bag of corn and the reserved diced poblanos,  Stir together and reduce heat to simmer once it has started to bubble.  Test for Salt and Pepper and add as needed to suit your tastes. Simmer 15 minutes until heated through.   Store leftovers in the fridge up to 3 days.

Smoked Turkey Carbonara

 

I may have mentioned a time or two I'm obsessed with my Traeger woodfired grill.  LOVE IT.  I use it at least twice a month for the protein portion of a meal.  For Thanksgiving I did a huge turkey breast and used the Traeger Mesquite pellets as they are just a hint of sweet that plays so well with Turkey.  I opted for the huge breast so I'd have lots of left overs for things like Smoked Turkey Carbonara.

This recipe is cut down from a similar version I did recently.  It makes 4 healthy servings as I cut down the ingredients by a quarter to reduce left overs.

Smoked Turkey Carbonara

Ingredients:

• 2 cups Cubed Smoked Turkey
• 3/4 cup frozen peas
• 1 shallot thinly sliced
• 2 whole eggs
• 2 egg yolks
• 3/4 c Pecorino Romano (grated)
• 1/2 c dry white wine (I use Pinot Grigio)
• 1 T butter
• salt and pepper to taste
• 12 ounces spaghetti
• 3/4 C pasta water
• minced parsley 

Put pasta in boiling water and cook until al dente according to package directions (about 10-12 minutes).  While spaghetti cooks continue with the  other steps.

Over medium heat add a tablespoon olive oil to a large skillet.  Add thinly sliced shallot and cubed turkey.  Sautee' lightly 3-4 minutes until shallots are translucent and smoked turkey is warmed through.

Add peas and white wine and toss to combine with the other ingredients in skillet.  White wine will reduce to a thin mixture when most of it has been evaporated.  Turn off burner at this point.

In a large mixing bowl add eggs, yolks and Pecorino Roman cheese. Whisk well until combined.

Reserve 3/4 c pasta water from the pot and cool 2 minutes.   Add cooked pasta to skillet with the turkey mixture and toss lightly to combine.

Whisking constantly slowly drizzle the slightly cooled pasta water into the egg mixture until well incorporated.

Turn burner under skillet to low.  Slowly pour egg mixture, stirring constantly with a large spoon or pasta spoon into the skillet until all is incorporated and the sauce has coated all of the pasta and turkey mixture.  Add salt and pepper to taste.  Toss in the butter until it is melted into the sauce.  Garnish with some minced parsley.  Turn off heat and serve immediately.

Ham and Peas Carbonara

 

I stumbled across a great carbonara recipe that is stupid easy and as tasty as I had in Rome. I adapted it to family tastes, IE no visible onion that coincidentally is not in a traditional recipe in Rome. My son and wife said I definitely need to add to the rotation.  It was so good.  

This recipe differs from so many others as it used Pecorino Romano as the cheese of choice rather than Parmesan.  Makes a big difference in taste, worth the searching for the Pecorino.  This cheese has a deeper funk to it as its made from sheep's milk and isn't quite as mild as Parmesan.  I'm a convert.

Interesting adaptation for this market was the use of diced ham instead of the hard to find guanciale in the local markets.  (How I yearn for a close by Eataly).

Be forewarned this makes 8 servings.  

Ham and Peas Carbonara

• 8oz diced ham
• 1 C peas, thawed if frozen
• 3/4 C hot water
• salt and pepper to taste
• 3 whole eggs
• 3 egg yolks
• 1 c Pecorino Romano, plus more for serving
• 1T butter, melted
• 1t fresh lemon juice
• 1/2 t salt
• 1/2 t ground pepper
• 1 pound spaghetti
• 1 C pasta water
• 2 T Minced Parsley

Over medium heat add a tablespoon or two of olive oil to a skillet over medium heat.  Add ham and cook 3-4 minutes until starting to brown on the edges.  Add peas and toss lightly.  Add 3/4 cup hot water to pan and cook until peas are thawed and tender.

In a mixing bowl add eggs and egg yolks. Whisk in Pecorino Romano cheese until well combined.  Add salt and pepper.

Cook pasta as directed on package.  Reserve 1 cup of hot pasta water.  Cool hot pasta water 2 minutes. Add cooked pasta to the ham and pea mixture, its ok if some water makes it the the skillet, no need to drain completely.  Turn off heat to skillet and toss the pan a few times to disperse peas and ham with the pasta.

Take cooled pasta water and slowly drizzle in to egg mixture whisking continuously so as to NOT scramble the egg mixture.  When water fully incorporated into eggs, turn stove onto low and replace skillet over the flame.  Stirring constantly with tongs, drizzle in the egg mixture to the pasta mixture and cook 2 minutes.  Remove from flame.

Add melted butter and lemon juice,  Sprinkle on minced parsley.  Toss gently then serve with additional Pecorino Romano over the pasta and enjoy with a nice Pinot Grigio and slice of garlic bread.

Gnocchi in brown butter with spinach and walnuts.

 

We're big fans of gnocchi in my household.  Problem is that we don't have a good source of fresh gnocchi like we did at Eataly when we lived in L.A.  You'd think as the 4th largest city in the country we'd have one, but no such luck.

These aren't scratch made gnocchi.  Its a vacuum sealed pasta from Target, the DeLallo brand.  They are decent gnocchi, not gummy or dense and worked well with this recipe.  

Gnocchi in Brown Butter with Spinach and Walnuts

Ingredients

• 1 lb favorite ready to use Gnocchi
• 1 lb spinach
• 1/2 c butter
• 1/2 c chopped walnuts
• 1/4 c minced sweet onion
• salt and pepper
• 1/4 t ground nutmeg

Prepare Gnocchi according to package instructions.

Place butter in a large skillet.  Over medium heat stir butter while it browns to a deep golden color.  When it stopped foaming add walnuts and onion.  Stir and cook until onion is transparent (2-3 minutes)/

Add Gnocchi to skillet and toss to coat evenly with butter mixture.  Add spinach.  Salt and Pepper to taste along with the nutmeg.  Cover for 4-5 minutes until spinach is starting to wilt.  Remove lid and toss with the gnocchi until spinach is evenly distributed.

Serve warm with a slice of garlic bread om the side and a nice Italian white like a pinot grigio that will cut through the rich brown butter sauce.  a few scrapes of fresh parmesan off the grater would be a nice touch too. 

Butterscotch Toffee Blondies

 My wife is barely a dessert person let alone a sweets person.  One bit and she exclaimed "THESE MUST BE IN THE ROTATION",  What's not to like, buttery rich blondie with butterscotch and toffee bits to liven up the flavor and texture?   So here they are immortalized in bytes in the interwebs.  

Butterscotch Toffee Blondies

Ingredients:

• 1c Room temperature butter
• 1 1/2 c brown sugar
• 1/4 t salt
• 2 eggs
• 2 t vanilla
• 2 1/4 c flour
• 1 t baking powder
• 1 c butterscotch chips
• 3/4 c toffee chips

·         Preheat oven to 350f.  Line 9X13 baking dish with parchment paper or heavily butter pan.

Cream butter with brown sugar and vanilla well until smooth and fluffy.   Add eggs one at a time, beating well to incorporate.

Mix flour and baking powder together and whisk until combined.  Gradually add dry to wet ingredients and mix until a soft dough forms.

Fold in butterscotch chips and toffee chips.

Spread dough into the prepared pan. 

Bake 25-30 minutes or until top is golden and a toothpick in center comes out nearly clean.

Cool completely before slicing into bars.

Cherry Almond Galette

 

About a month ago I mentioned on Insta that I had checked out a book "Baking for 2" at the local Library.  It gave me good ideas on how to cut things down for 2 people or 2-4 servings.  This gives better portion control and not a lot of leftovers.  Desserts are a weekend treat here so I don't need left overs.

This recipe is an amalgamation of a couple of recipes in my repertoire of desserts.  What I like about the galette is that its a free form dessert kind of a cross between a pie and a tart, just no pie plate or tart shell to fight it out with.  Super simple, stupid easy even, to roll out a circle of dough, fill it and flip the edges towards the center.  

Cherry Almond Galette

Pastry 

• 300 grams AP Flour (approx 1 c + 2T) 
• 1/2 t fine sea salt
• 1 T sugar
• 125 grams butter (approx 1 stick butter + 1 T)
• 4 T ice water

Filling

• 12 oz bag frozen sour cherries - thawed
• 1/3 C sugar
• 1 T corn starch
• pinch salt
• 1/4 almond extract
• 1/4 coarse ground almonds
• 2 T sugar (I use the turbinado dark coarse sugar)
• 1 egg beaten

Preheat oven to 400F when you are starting to assemble the galettes.

Combine thawed cherries and all their juices with the sugar, corn starch and salt into a non reactive pan.

Cook over medium heat folding gently until sugar and corn starch are dissolved. Cook over medium low heat just until the filling is translucent and thickened to a syrupy consistency.  Softly fold the mixture with a spatula taking care to NOT mash up the cherries.   Once consistency reached, remove from heat and stir in almond extract.  Cool to room temperature.

While filling cools make the pastry.  In food processor add flour, sugar, and salt.  Pulse a couple of times to combine those dry ingredients.  Add cold butter to mixture, pulse until the butter is covered with flour and about the size of peas.  Add cold water.  Pulse a few times until a dough ball begins to form.  Remove dough and gently combine any crumbs left in the bowl.  Dived into 4 equal balls and flatten each slightly.  Wrap dough in cling film and refrigerate at least 1 hour.

To assemble line a baking sheet with parchment or silpat liner.  Take one ball of dough.  On a floured board roll dough out to an 8" circle.  Place dough onto  lined baking sheet.  Put 1 Tablespoon ground almonds in center and spread gently on dough leaving 1 to 1 1/2 inches border.  Add one quarter of the cooled cherry filling and spread lightly over almonds maintaining the clean border.  Pick up one edge of pastry and fold it up towards center resting on the filling.  Working around the whole galette.  Repeat process with remaining three dough balls.

Once all of the galettes have been assembled.  Brush the pastry with the beaten egg and sprinkle a quarter of the sugar on the pastry.  Chill in refrigerator until oven is preheated.  Bake 35-40 minutes until golden brown and filling is bubbly.  Place the baked pastry on a cooling rack until ready to eat.

Take warm galette and top with some good ice cream or whipped cream.

Lemony Orzo and Shrimp

This dish was an instant hit.  A combination of a few different recipes I've read in recent days.   My addition was to add shrimp to make a complete main course instead of a delectable side.  Its a spin on scampi flavors with a little something extra from the spinach and peas in it.

Lemony Orzo and Shrimp

Ingredients

• 1/2 lb peeled and deveined 16-20 count shrimp
• 3/4 raw orzo pasta
• 2 strips bacon cut into lardons
• 2 T olive oil
• 1 T minced garlic
• 1 C frozen peas 
• 1 C frozen spinach, thawed and drained
• zest of one lemon
• juice of two lemons (about 3-4 tablespoons)
• 2 T grated parmesan
• salt and pepper to taste

In a large pot bring 6 cups water to the boil, salting water well.  Cook orzo to package directions for al dente.  Reserve 1/4 cup hot pasta water,  drain remaining in a colander.  Set aside.

Over medium heat fry up the bacon in the olive oil to get it rendering faster.  When the bacon is browned and starting to get crispy, add the shrimp and garlic.  Cook stirring often 2-4 minutes until shrimp just cooked through.

Add cooked pasta, lemon zest and juice with the peas and spinach.  Cook 2-3 minutes until peas thawed and spinach warmed through.  Add pasta and toss to coat, heat gently until warm about a minute or so.  Add parmesan and toss to combine, if sauce is a bit tight add reserved pasta water to loosen it up and create a thin silky  sauce.   Serve immediately with a nice glass of Tuscan dry white wine such as Villa Antinori.

 

Cherry Cobbler

Ah...have I mentioned how much I love the old H*E*B Markets here in Texas?  I do, I do, I do.  They are terrific for stocking rare things much better than the local Kroger or not so local Randalls (An Albertson/Safeway outlet).

Allow me to digress a bit.  Growing up in Michigan Mom would swoop in on the "sour cherries" for fresh baked cherry pie.  When we moved to Missouri they were called "pie cherries" and a neighbor allowed us to harvest as much as we wanted in exchange for one of Moms famous cherry pies.  Here at H*E*B they were labeled "Tart Cherries" and were exactly what I've been looking for for years tucked away on a shelf in the frozen fruit section of the frozen foods aisles.  Yahoo....baking time here and Cherry anything is a favorite or my wife and me.

This recipe was created with the help of Moms old handwritten recipe and a cobbler topping I use from time to time.  Here joined together for a dessert my wife insists we work into the regular repertoire. 

Cherry Cobbler

Filling

• 2, 12 oz frozen tart cherries, thawed
• 1/2 C sugar
• 2 T Cornstarch
• 1/2 t vanilla
• 1/2 t almond extract
• juice of one lemon 

Topping

• 1½ C all-purpose flour
• ½ C brown sugar
• 1 t cinnamon
• Pinch of salt
• 1/2 C cold butter (cubed)
• 1/4 C chopped walnuts or almonds

Preheat oven to 350F.

Butter an 8X8 baking dish

Combine filling ingredients and and fold gently so as to not break up cherries but sugar is dissolved.  Pour into prepared baking dish.

In a stand mixer with whisk attachment add the flour, brown sugar, cinnamon and salt.  Pulse mixer to evenly combine ingredients.  Add cubed butter to dry and turn mixer on medium low.  Allow the butter to be cut into the dry ingredients and it resembles coarse sand, about 5 minutes. Fold in chopped nuts.  Sprinkle topping evenly over the fruit mixture.

Place the baking dish on a sheet tray to catch any boil over.  Bake 40-50 minutes until golden brown and bubbly.  Cool on a wire wrack at least 30 minutes or room temperature.  Add a dollop of whipped cream or a scoop of vanilla bean ice cream and enjoy.

 

Cherry Cosmo

 Every friday is happy hour here at my house.  We celebrate a successful work week and the coming days of relaxation.  This Friday was no different, except I didn't have any plain vodka, just cherry Vodka.  Would it work in a Cosmo, HELL YES IT DID!  My recipe follows and it makes two generous servings.

What would I do different?  I'd have a snazzy garnish like a Lime zest strip and maraschino cherry on a skewer.  

Cherry Cosmo 

• 2 Shots Cherry Vodka
• 1 Shot Triple Sec
• 1 Shot Cranberry Juice
• 1 shot Fresh squeezed Lime Juice
• 2 2" strip lime zest
• 2 maraschino cherry

Fill a cocktail shaker half full of ice.  Add shots of liquor and juices.  Cap the shaker and shake until your hands are cold (30-45 seconds).  Pour through a strainer and split between two chilled martini glasses.  For each cocktail wrap the cherry with the lime zest strip and skewer with a cocktail pick.

Cheers y'all its how we roll at Casa Frazgo on the weekends!

Smoked Turkey Breast

 

This literally makes ample for a crowd with some for left overs on salads the following days. One can reduce the number of breasts to suit the crowd you are feeding.

I used a Traeger Pro575 smoker grill and their oak/hickory/cherry blend pellets for the smoke flavor.  Of course, you can use whatever kind of pellet you prefer, just make sure its good for poultry and you will be good to go.

Invest in extra temperature probes like the ThermPro bluetooth model.  They are accurate which is needed especially with poultry.  The advantage of the bluetooth is you get readings off an app on your phone, minimizing trips out to check things out.

Smoked Turkey Breast

1. 3, 3 to 4 pound turkey breasts
2. Grillmates for Chicken salt and seasoning mix
3. 3 T dried poultry seasoning blend
4. 3/4 c butter melted
5. salt and pepper to taste
6. 2 T each minced fresh Thyme, Rosemary 

Pat dry each Turkey Breast. Dust each breast on all sides with 1 tablespoon of the dried poultry seasoning blend.  Generously sprinkle Grillmates over both sides of breast, set aside on non reactive baking dish.  Repeat with remaining breasts.  Wrap with plastic wrap and refrigerate minimum of two hours or over night.

2 hours prior to start of smoking remove turkey breasts from fridge and allow to come to room temp.

Start smoker on a preheat to 185F.  Once to temp remove plastic wrap from turkey, insert a probe into each breast.  Place on grill skin side up,  close lid and smoke uninterrupted  until the largest breast reaches a temp of 125F. (This took about 4 hours on a 90 day here in SE Texas).

Once largest breast has reached 125F bump smoker to 375F.  Mix together melted butter, minced fresh herbs and salt and pepper.  With pastry brush mop the top of each breast.  Repeat every 15-20 minutes until breasts reach 165F.  This step with take 1 1/2 to 2 hours depending on size of breast. 

NOTE: based on size of breast smaller ones will come to temp faster than the largest breast.  Pull breasts from smoker when they reach 165F, remove probe and wrap in foil.  

When last breast is off, put smoker in cool down mode and move wrapped breasts to a resting station.  Let breasts rest minimum 20 minutes before carving and serving.

Panko Dusted Shrimp

So nice to look at and tasty too is this Panko Dusted Shrimp recipe I came up with Friday.  Stupid easy to make and get a quick light dinner on the table in under 20 minutes.

Panko Dusted Shrimp

• 1/2  pound 15-20 count Shrimp
• zest and juice of one lemon
• 1 t Sambal Oelek chili paste
• 1 t garlic
• salt and pepper to taste
• 4 T butter, divided
• 2 T panko style bread crumbs
• 1 T parmesan, grated
• 1/2 t dried poultry spice blend mix
• Pinch of salt

Start by making a marinade for the shrimp by combining Lemon juice and zest, sambal oelek, garlic, salt and pepper.  Add shrimp and toss well.  Cover with plastic wrap.  (If you like really spicey heat you can increase sambal by a teaspoon or two.)  cover and refrigerate 1-2 hours.

Preheat oven to 400F convection.  Remove shrimp from fridge and divide among the heat proof gratin dishes.  Artfully arrange shrimp in a single layer.  Place 2 T butter on top of the shrimp.

Combine panko, parmesan, dried poultry spice blend and a pinch of salt.  Toss to combine. Sprinkle the seasoned panko in a thin line running length of the gratin dish.  Bake 10-12 minutes until shrimp are pink and panko is a nice golden brown.

 

I'm how old and missed this trick?

 

Why am I now just seeing this trick to make ground meats into a browned crumble!?  Using a potato mashed makes crumbling browned meats possible with minimal effort.  I saw it a few weeks ago on Food Network and thought it was ingenuous and thought I'd give it a try.  

I tried on bulk Italian sausage for an Italian dish I was making.  It was stupid easy and made for a quick almost uniform crumble with one of the most difficult ground meats out there.

Give it a try yourself.  I wouldn't do it in a non-stick pan as my mashed is the classic metal kind.  I used in a stainless steel lined copper pot and it worked perfectly without damaging the pot.

Strawberry Rhubarb Crisp

 

I'm a fan of the rhubarb.  As a kid both grandmothers had huge rhubarb patches.  For a treat they would cut off a stalk and trim of the leaves and give us a bowl of sugar to dip the ends into and munch away.  

Both grandmothers did a lot of pies with rhubarb as the star or supporting role supplementing blueberries or strawberries.  This recipe pays homage to their pies only in the form of a crisp.

Strawberry Rhubarb Crisp

Ingredients

• 2 cups fresh rhubarb, 1-inch diced (about 3 stalks)
• 1 pound fresh strawberries, hulled and sliced
• 1 cups granulated sugar, divided
• 1 t vanilla
• 2 tablespoon cornstarch
• 3/4 cup all-purpose flour
• 1/3 cup light brown sugar, lightly packed
• 1/2 teaspoon kosher salt, divided
• 3/4 cup quick-cooking (not instant) oatmeal, such as McCann's
• 1 teaspoon Cinnamon
• 10 tablespoons (1 1/4 sticks) cold unsalted butter, diced

Preheat oven to 350F, lightly grease an 7 X 10 inch baking dish.

Put sliced rhubarb in with 1/4 c water and 1/2 cup granulated sugar in a sauce pan.  Gently bring to a boil and stir just enough to dissolve sugar.  Simmer 2-3 minutes until rhubarb is just for tender.  remove from heat and allow to cool.

While rhubarb cools hull and slice the strawberries.  Place in a mixing bowl, add 1/4 teaspoon salt, vanilla and corn starch.  Toss lightly.  Gently fold cooled rhubarb mixture into the strawberries.  Add the strawberry mixture to the prepared baking dish. 

In a mixer with the paddle attachment add flour, brown sugar, remaining 1/2 c granulated sugar, 1/4 teaspoon salt, cinnamon and oats to the bowl.  Add cold diced butter.  Mix on low until a crumbly dough forms.

Drop the oat mixture onto the fruit mixture in the baking dish.  I use golf ball sized pieces and scatter it about the top of the fruit.

Place baking dish on a baking sheet lined with parchment paper.  Bake 60-70 minutes until golden brown on top and fruit is bubbling.

Its not a Casserole, it's a Cassoulet

 

It's not a "hot dish" either for you Minnesotans reading.  

It is a cassoulet, a classic hearty stew of beans and meat (usually a local sausage, pork  and a confit duck leg).  My first cassoulet was had in the Bordeaux region of France.  It sadly was a fairly dismal affair as the pork tenderloin and the duck leg were so overcooked they were nearly inedible.  The stewed beans and sausage however were divine and I swore I'd make my own version using ingredients I know so as not to overcook it all.

Tonight was the night I made it.  The lovely Mrs. liked it and admitted she was leary of it based on our first version in France.  She really liked it and wanted me to add to our winter dinners and hearty lunches.

A few substitutions for you.  I used a lightly smoked Kielbasa but you can use any mild fully cooked smoke sausage your family prefers.  I use Cannellini beans as I like their creamy texture, if you can't find them use any canned white bean you can find instead.  Lastly, Cremini mushrooms are sometimes sold as "Baby Bella" 

 

Mushroom, Sausage, Chicken Cassoulet

Ingredients

• 2 chicken breasts, quartered, skin removed
• 1 1lb Kielbasa or similar lightly smoked pork sausage
• 8 ounces Cremini mushrooms, stems trimmed and caps sliced
• 3 oz dried mushrooms
• 1 c boiling water
• 1 medium sweet onion,  large dice
• 2 cloves garlic minced
• 2 15ounce cans Cannellini Beans 
• 3/4 c dry white wine (I used a Sauvignon Blanc)
• 1 14.5 ounce can chicken broth
• 1 T dried Thyme
• 2 T dried parsley
• Salt/Pepper to taste

Method

Place dried mushrooms in a heat proof bowl and add the boiling water.  Set aside to steep and rehydrate at least 15 minutes

In large pot add olive oil and some butter and heat over medium flame until sizzling.  Add the quartered chicken pieces and brown on all side.  Remove chicken into a bowl and set aside.

Add sliced mushrooms to the hot pan.  Add more butter as needed if pan begins to dry out.  Sautee until mushrooms start to brown.  

Pour dried mushrooms through a tea strainer catching the liquid in a measuring cup (should have a scant cup).  Take the rehydrated mushroom and finely dice, adding to pot with fresh mushrooms.  Saute 1-2 minutes.  Add diced onion  Sauté a 2-3 minutes until soft.  Add minced garlic and sauté 1-2 minutes until fragrant.  

Add wine to deglaze the pan.  Simmer over medium heat until wine reduced by half.  Add reserve mushroom liquid, chicken broth and dried herbs. Add reserved chicken pieces.   Slice the sausage into 4 inch pieces and add to pan. Bring to boil, reduce to simmer.

Drain and rinse the cannellini beans and gently stir into the pot.  Bring it all to a boil and reduce to simmer. Taste for seasonings at this point add salt and pepper as needed to taste.  Simmer 25-30 minutes until chicken is cooked through.

Serve with a crusty bread with butter and you have a hearty Cassoulet to enjoy!

Smoked Tri-tip

Living in SoCal for some 35 years a lot of the local favorites are imbedded in my food memories.  Chief among those memories is a Santa Maria Tri-tip.  A good Tri-tip is hard to find here in SE Texas but when I find one, I stalk up them.  

What's not to love about a good Tri-tip simply rubbed then smoked to a perfect medium rare.  I used an oak hardwood blend from Traeger as in Santa Maria they use oak logs to slow roast the meat.  To get a good crust I broil both sides of the tri-tip when done in the smoker.

Also, to ensure I get a good medium rare I use a meat thermometer.  The Traeger meat probe once calibrated is as accurate as Thermpro thermometers that I use when I have multiple slabs of meat to smoke.

Smoked Tri-tip

• 1 2-3 pound Tri-tip roast.
• Grill Mates Montreal Steak Seasoning

The evening before season the Tri-tip heavily with the Grill Mates Montreal Steak Seasoning.  Wrap in plastic and refrigerate over night.  

One hour prior to start of smoking remove from fridge and allow it to come to room temperature. Unwrap the plastic wrap and set on a baking sheet.  Preheat smoker to 180F.

Insert temperature probe in thickest part of the tri-tip.  Place meat into the smoker and smoke at 180 until the probe registers 125-130F.   Allow 4-5 hours to reach temperature.  (It took me 4 hours 15 minutes on an 85F day to get to temperature).  Once the meat is at temp, remove from smoker and remove the probe.

Take the smoked meat and place under broiler for 4-5 minutes per side to develop the crust.  Rest covered on a foil lined baking sheet 10-15 minutes.

Slice against the grain.  I served with our last bottle of Saarloos & Sons "The Crown", a 2019 Syrah that was the best danged Syrah I ever had.

 

French Dip Sandwich

 

Anyone who knows me knows that I will hands down chose a "french dip" sandwich whenever its on the menu.  Unfortunately living in SE Texas that isn't an option on local menus. They don't know what they're missing...thinly sliced roast beef and a garlicky onion fresh au jus to dip it in.   So today I decided to nurture my inner Angeleno and make a reasonable facsimile to quench my hunger for one.  

For those that don't know about the French Dip its a sandwich created in Los Angeles shortly after the turn of the last century around 1905 or 1908 depending on who you believe.  Two Los Angeles institutions claim to be the inventor.  First up is Phillipe's located a couple of blocks from iconic Los Angeles Union Station and Cole's on 6th street in downtown Los Angeles.

In 2008 the Los Angeles Times wrote an article claiming that after extensive research Phillipe's had to be the original.  Coles still disputes it and lays claim.  Either way they are comparable sandwiches and really tasty.  

Phillipe's got my business most of the time as it was 2 blocks from Union Station, a stop on the local Metrorail Gold Line.  During the summer when I had kids to feed, (and neighborhood kids added in the mix) I'd round them all up for a quick ride on the Gold Line and treat them all to lunch.  Fun times for sure.

Now my version isn't so much about a faithful rendition, but one of capturing the essence of what is available on menus across Los Angeles.  Where I veer of the tracks is I add a slice of provolone to my sandwich which neither of the "originals" include.

But I digress, enough of the history lesson...here's the recipe:

French Dip Sandwich

• 1 LB Thinly sliced deli style Roast Beef
• 6 Subway sandwich rolls
• 1 t mined garlic
• 2T minced onion
• 1 pkg McCormicks Au Jus mix
• 6 slices provolone 

Method:

In a sauce pan big enough to hold 3 cups water add a bit of butter, the onion and garlic and sweat them over low heat a minute or two until translucent.  Add water and whisk in the au jus mix.  Bring to boil them simmer.

While simmering the jus, split your sub buns and place under a broiler and toast them until golden brown.  Remove from broiler.

Dip the beef in au jus just long enough to heat up.  Divide the beef among the rolls.  Top with provolone and return to broiler.  Broil until cheese is melted and just starting to bubble up.

Remove from oven.  Fold sandwiches together.  Cut on a diagonal.  Put on a plate with the au jus in a small ramekin to dip your sandwich in.

3-2-1 Ribs My Way

 

Since I got my Traeger Pro 575 as a Christmas gift I've been converting old oven and grill recipes to working on this new fangled smoker/grill combo.  I'm a fan of the Pork Rib, whether it be back ribs, baby back ribs or St Louis Style Spare ribs.  I love me some pork.

Since I got the Beast I've joined a few Traeger fanboy sites on FB and the web.  I kept seeing folks raving about 3-2-1 Ribs and googled further what they were talking about.  Its a method to have tender ribs with just enough bite to be satisfying and not mush on your pallet.   Great texture and plenty of smoke.  I'm in.

I know Traeger makes a great set of rubs, but I prefer my own blend.  It has the usual suspects found in a pork/poultry rub and is different in the warming spices I add in small amounts that make you go hmm that's really tasty and different.  Things like All Spice, Nutmeg, ground Chipotle  and Ancho Chiles.  Of course you can use an off the shelf or your own family favorite rub.  

One little tip, if you split your rack in half it makes the wrapping in step 2 easier.

This recipe is for one rack, you can easily scale up ingredients for multiple racks of ribs.

3-2-1 Ribs

Ingredients:

• 1 rack back ribs
• 1/3 c yellow mustard
• 1/3 c apple juice
• 1 T Worcestershire 
• 1/t salt
• Dry Rub mix
• aluminum foil
• ice cubes 
• 3/4 c apple juice in a spray bottle
• Favorite BBQ Sauce

Method: 

About 1 hour before smoking split rack into 2 halves and remove the silver skin membrane on the back side of the rack. Set aside on a baking sheet

Mix together mustard, apple juice, Worcestershire and salt. The mustard mixture will serve as a "glue" to let the dry rub adhere better. Liberally apply this mixture to back side of ribs with a pastry brush.  Liberally apply dry rub. Flip ribs over and repeat with mustard mixture and Dry rub.  Set aside.

Preheat smoker to 185F.  Spritz the grill rack with Pam grill spray.  Place ribs bone side down on the smoker grill plates.  Close lid and cook 3 hours, ribs should be about 165F.  After 1st hour lift lid and check your ribs, if the rub looks dry spritz with the apple juice.  Repeat at 2 hours and re-spritz as needed.

At the end of 3 hours remove racks from the grill.  Bump temperature to 225F and let preheat while you prepare ribs for the next step.   Place two ice cubes in the center of a long piece of foil.  Place rack bone side down over the ice cubes.  Gather foil ends and create a tight packet.  Repeat with the other 1/2 rack of ribs.  Place in smoker and close lid, cooking now for 2 hours.

At end of two hours remove the foil wrapped ribs from smoker.  Remove ribs from their foil packets and place back on the grill, again bone side down.  Baste with favorite barbecue sauce and close lid.  Re-baste the ribs with the barbeque sauce if you like a thicker glaze on your ribs after 30 minutes have passed.  At the end of one hour remove ribs from grill.  Internal temp on thickest rib should be about 205F,  Set aside on a platter and let them rest 10 minutes.  Slice into riblets at end of rest and enjoy!

  

Blueberry Rhubarb Cobbler

 

File this under stupid easy baking for a seasonal treat.  The balance between the tangy rhubarb and sweet wild blueberries is really tasty.  

Rhubarb is such as seasonal offering that I make this when it is fresh and ready in the Spring.  Its that farm to table, peak of 

Wild Blueberries have a much more intense flavor and are WAYYYYY better than the grape sized varieties sold fresh at the local groc.  I use the frozen wild blueberries for maximum flavor.  I get the jumbo bag of Wyman's Wild Blueberries sold at Costco.  Of course both HEB and Kroger sell bags of frozen wild, but they cost sooo much more than Costco.

I use vanilla bean in the making of this dessert, but you can substitute good vanilla extract or paste.  Simply add it to the rhubarb blueberry mixture before pouring into the baking dish.

Blueberry Rhubarb Cobbler

Filling

• 2 stalks rhubarb cubed (about 2 heaping cups)
• 1/2 c sugar
• 1/4 c water
• 1 vanilla bean pod
• 2 1/2 c Frozen Wild Blueberries
• 1 T corn starch
• pinch of salt

Cobbler Topping

• 1 C All Purpose Flour
• 1 C sugar
• 1 stick butter melted
• 1 egg beaten
• 1/2 t cinnamon
• 2 t baking powder
• Pinch of salt

Preheat oven to 400F

In heavy bottomed pan place sliced rhubarb, salt, sugar and water.  Cut a slit length wise through the vanilla pod.  Scrape out seeds.  Add Vanilla seeds and pod to the rhubarb mixture.  Over medium heat bring to boil and reduce to simmer.  Stir occasionally.  When sugar is completed dissolved and rhubarb is softened .  Remove from heat and fish out the vanilla bean pod.

Put frozen blueberries and corn starch in a mixing bowl. Toss lightly to disperse the cornstarch.   Add the slightly cooled rhubarb mixture.  Toss gently and pour into 8X8inch baking dish.  Place baking dish on a baking tray.

In stand mixer with whisk attachment add flour, sugar, cinnamon, salt and baking powder.  Give it a short spin on low to mix the ingredients.  With mixer on low add beaten egg and mix until it resembles coarse sand and all flour mixture absorbed.  About 2 minutes.

Spoon topping over the filling with a spoon.  Level topping gently with back of spoon.  Evenly pour over the topping the melted butter.

Bake 55-65 minutes until topping is deep golden brown and filling is bubbly.  Cool on wire rack.  Serve warm with whipped cream or vanilla ice cream.

Chicken Cobbler

 

This turned out to be a bigger hit than expected.  My oldest child exclaimed "YOU (expletive deleted) nailed it Dad, best pot pie ever".

Now I don't know which was the part he liked best, using cheddar drop biscuits as a topping or the use of smoked chicken in the filling.  Whatever it was, it sure was a hit with the fam.

I used large, 2 cup ramekins are only 3 of us.  You can split it among 6 smaller 1 cup ramekins if you prefer to use a first course.

Note: you can swap out 1/4 cup minced onion for the onion powder.  I use powder for flavor as the minced onion would offend the pick eater in my midst.  What we wouldn't do to accommodate them.

Chicken Cobbler

Filling

• 2 c diced smoked chicken
• 1 stalk celery diced with leaves
• 1 1/2 c frozen carrot and pea blend
• 1 can cream o chicken soup
• 1/2 t poultry seasoning
• 1 t onion powder
• 1/2 c milk
• 2 T butter

Topping

• 1 c flour
• 2 t sugar
• 2 t baking powder
• 1/4 t salt
• pinch cayenne pepper
• 1/4 c melted butter
• 1/2 c buttermilk
• 3/4 cup shredded cheddar/jack blend cheese

Heat oven to 400 F

Thaw peas and carrots according to directions in a microwave on high until hot.  Set aside.

Melt 2 tablespoons of butter in a large sauce pan.  Add celery, poultry seasoning, onion powder and sauté until tender.  Add cream of celery soup and whisk in the milk until smooth.  Add chicken and heat through.  Fold in gently the warmed peas and carrots.  Test for seasoning and add salt and pepper as needed.

Divide the chicken mixture between the ramekins.  Set aside.

Combine dry ingredients together for topping in a new bowl. Whisk to combine.  Whisk together melted butter and buttermilk.  Pour liquids into bowl with the dry ingredients.  With a wooden spoon gently stir until a soft dough forms.  Do not beat or over stir as you will get a very tough biscuit.  Fold in the cheese blend.

Drop dough by 1/4 on the chicken mixture.  Repeat with remaining ramekins.  (Remaining biscuit dough can be dropped onto a parchment paper lined baking sheet and baked until golden brown)

Place your ramekins on a cooking sheet and place in preheated oven.  Bake 20-25 minutes until golden brown and bubbly.  Let cool 5 minutes before indulging in the best danged chicken cobbler.

 

Limoncello Shrimp on Toast

This was a sleeper hit, sitting in my list of recipes to try "someday" going back to 2007...I shouldn't have waited so long to try it.   Just enough acidity to pop on your palette and a perfect bite when you do a piece of toasty tasty ciabatta roll with it.

 Bread...you want something light and crusty.  I used ciabatta rolls sliced on the equator and broiled to a deep golden brown.  I suppose you could if you really had to substitute a sourdough bun but it would be a bit chewier.  Its really worth the effort to track down ciabatta rolls and keep with the Italian theme.

Limoncello...I make my own with Meyer Lemons as it has just a bit softer bite than the usual Eureka or Ponderosa lemons that you get in the grocery store.  Meyer Lemons are in season right now, the local H*E*B has them 2 pounds for $8 on sale right now.  Worth the extra cost for what I consider to be the king of all lemons.

Limoncello Shrimp on Toast

Ingredients:

• 12 very large shrimp (15-20/pound count)
• 2 T Olive oil
• 2 t Garlic
• 1/4 t  Red Pepper flakes
• 1/4 C limoncello
• zest of one lemon
• juice of one lemon
• 1T parsley minced
• salt and pepper to taste
• 1 Ciabatta roll 

Method

Clean and devein the shrimp.  

Toast  a ciabatta roll that has been split in half at the equator.  Set aside.

In skillet heat olive oil over medium heat and it begins to shimmer.  Add shrimp in an even layer  Cook 2 -3 minutes until just pink.  Turn over and add garlic, cook 1 - 2 minutes.  Deglaze with lemon cello, simmer until reduced to a syrup.  Add parsley, lemon juice and zest.  Stir 1 minute.  Test for salt and pepper adding as needed.

Place a piece of the toast cut side up and top with 6 shrimp.  Repeat with remaining half of toast and shrimp.  Spoon remaining sauce over the shrimp.  Serve with a nice dry white wine...pinot grigio is a nice pairing.