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Da’s Famous, Flame-O Chili (Five Alarm)

In Meat, Recipes on November 16, 2014 at 3:44 PM

Da’s Famous, Flame-O Chili (Five Alarm)

Da’s Famous, Flame-O Chili (Five Alarm)

(Preparation Time – Active 1 hour; Total – 3 hours – Makes about 6 quarts)

I’ve been perfecting this chili over the past 45 or so years, in an attempt to replicate the one served at the long-defunct Alamo Chili House on West 44th Street in Midtown Manhattan. Several friends and I used to visit the “Alamo” for the perfect hangover remedy, back in the days of youthful imbibing. A bowl of their famous chili and a bottle or three of Dos Equis, and we were ready to go back to work and get through the afternoon, relatively unscathed by the vestiges of our hangovers.

This is a seriously hot chili. The meat to bean ration is about 3:1, so adding more beans and reducing the number of jalapeños and/or dried spices, may make it more palatable to those who can’t take the heat. The addition of sour cream and/or shredded cheddar cheese with each serving, will also help tone down the heat factor.

This recipe makes about 6 quarts of Chili. It will easily serve 8 people and leave 2 quarts, which can be individually frozen for those coming cold winter days and nights.

Ingredients:

1/4-cup canola oil
5 – 6 pounds ground chuck
2 large or 3 medium yellow onions, chopped coarsely
10 cloves of garlic, chopped coarsely
2 bottles of beer

Dry Spice Mix Of:

7 Tbsps. Chili Powder
4 Tbsps. Ground Cumin
4 Tbsps. Hot Hungarian Paprika
4 Tbsps. Whole Cumin Seeds
1 Tbsp. Cayenne Pepper (Note)
½ Tbsp. Dried Oregano

2 28 oz. cans whole tomatoes, chopped and with liquid
3 Jalapeño peppers, chopped coarsely
2 Jalapeño peppers sliced (Note)
2 19 oz. cans of Kidney Beans, drained and rinsed (Note)

Procedure:

1. In a large sauté pan, heat canola oil, add meat, break it up and brown it stirring frequently, transfer meat and liquid to an 8 quart pot.
2. Add beer, onions and garlic to the pot, cook 5 minutes.
3. Stir in the dry spice mix.
4. Add tomatoes and jalapeños, and bring to a boil. Reduce heat and simmer 10 minutes, uncovered.
6. Cover and cook on low heat for 90 minutes, stirring occasionally.
7. Add beans and cook 30 minutes more, uncovered.

Serve with your cerveza favorita!

Note: If you think you can’t take the heat, then consider eliminating the Cayenne and 2 sliced jalapeños, as well as adding an extra can of Kidney Beans. Also serve wit sour cream and shredded cheddar. 

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Crispy Brussels Sprouts, Glazed with Pomegranate Molasses & Hazelnuts

In Recipes, Vegetables on November 15, 2014 at 12:42 PM

Crispy Brussels Sprouts with Pomegranate Molasses and Roasted Hazelnuts

Crispy Brussels Sprouts with Pomegranate Molasses and Roasted Hazelnuts

(Preparation Time, 50 minutes, serves 2 or 3)

Last month, while visiting friends down at The Shore, we dined, as usual at their favorite restaurant, Brandl. On this most recent occasion, the menu listed Crispy Brussels Sprouts, roasted with pomegranate molasses. As a fairly recent devotee of this much-maligned vegetable, I could not resist ordering them. Herewith, with a little addition, as suggested by my wife (hazelnuts, which we have used in the past with Brussels Sprouts) is our attempt to re-create what turned out to be a delicious accompaniment to an excellent meal at Brandl.

Ingredients:

1 lb. Baby Brussels Sprouts, (if you cannot obtain the small ones, merely use the regular ones, sliced in half)
¼ cup Pomegranate Molasses (see below)
½ cup unsalted, chopped hazelnuts

Procedure:

1. Pre-heat oven to 425 degrees.
2. Line a shallow roasting pan with heavy-duty aluminum foil.
3. Trim off the stem ends of the sprouts, as well as any yellow leaves.
4. Rinse and dry the sprouts, and add them to a mixing bowl. Toss well with the pomegranate molasses.
5. Add the hazelnuts and toss well again.
6. Evenly spread the sprouts on the roasting pan, place high in the oven and roast for 25 minutes.

To prepare the Pomegranate Molasses:

• Add 1 cup of pomegranate juice to a 1-quart pot, bring to a boil and reduce by half.
• Shut the heat, whisk in 6 Tbsps. of Grandma’s Molasses. Bring to a low boil and reduce back to 1/2 cup.
• Use ¼ cup for the Brussels Sprouts and refrigerate the remainder for up to two weeks, for the next time.

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Rigatoni all’ Amatriciana

In Pasta, Recipes on November 9, 2014 at 5:36 PM

The sauce for this pasta dish originated in the town of Amatrice, which is in the Lazio Region of Italy, northeast of Rome. Many recipes call for the use of guanciale, which is not always readily available, so if I am unable to get it, I use pancetta, which is perfectly acceptable. One could also use prosciutto, as well. However, if you can obtain guanciale, I would recommend trying it, as it has a slightly different pork flavor and texture. The classic pasta shape used with an Amatriciana sauce is bucatini; however, because of its thickness, it can be somewhat difficult to wrap around your fork. I find that rigatoni works well as the sauce and the pancetta work their way into the pasta tube, giving you more flavor in each mouthful. But, once again try the bucatini yourself for a different eating experience.

Rigatoni all' Amatriciana

Rigatoni all’ Amatriciana

 Active Preparation Time 45 minutes; Serves 4

Ingredients:

4 Tbsp. olive oil
4 cloves garlic, minced
1 lb. pancetta, diced, or cut into matchsticks of 1/4 inch.
1 medium onion, chopped
1/4 cup red wine
2 28 oz. cans San Marzano Tomatoes
1 lb. Rigatoni

Procedure:

  1. Bring a large pot of water to boil for the pasta
  2. Heat the olive oil in a skillet on medium high.
  3. Add the garlic and stir well for about 30 seconds, add the pancetta and lower heat to medium.
  4. Cook pancetta, stirring regularly, for about 4 minutes.
  5. Raise heat to high and continue stirring until the fat is rendered and pancetta is just before getting crisp, about 2 minutes more.
  6. Remove pancetta with a slotted spoon and set aside.
  7. Pour off the fat except for about 1/4 cup.
  8. Add the onion and cook until soft, stirring to scrap up the fond. Add the wine and deglaze the pan.
  9. Add the rigatoni to the boiling water and cook for one minute less than al dente.
  10. Crush the tomatoes and add to the skillet. Add back the pancetta. Cook on medium for about 8 to 10 minutes.
  11. Drain the rigatoni and add to the sauce, mix well for about 30 seconds.
  12. Serve with grated Pecorino-Romano
  13. We recommend a good Italian red wine to accompany thus dish.

One of our favorites is a Barbera D’Asti Superiore from the Piemonte region of Italy. Quigley Fine Wines imports an excellent one called Sola. It is produced by Agricola Bertolino.

Sola Barbera D'Asti

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Stir-Fried Shrimp & Broccoli

In Guest Chefs, Recipes, Shrimp, Vegetables on September 30, 2014 at 2:23 PM

Stir-Fried Shrimp & Broccoli

Stir-Fried Shrimp & Broccoli

 

Fellow blogger, Chef Mimi recently posted a fabulous recipe for “Sweet Chili Shrimp.” When I read it, my mouth began to immediately water, so I decided to make it that night. Except for the shrimp, we had in our larder all of the other ingredients that she had listed. We picked up a pound of jumbo shrimp from the fishmonger and stopped off at the grocer for a couple of crowns of broccoli, which is our own addition.

For the ingredients for Chef Mimi’s “Sweet Chili Shrimp” please see:
http://chefmimiblog.com/2013/03/14/sweet-chili-shrimp/

Ingredients for the broccoli addition are as follows:

2 broccoli crowns, separated into individual florets
1 tbsp. finely minced garlic
1 tbsp. finely minced fresh ginger
2 tbsp. peanut oil
1 tbsp. Chili Garlic Sauce
¼ cup Soy Sauce
2 tbsp. water

You’ll also need ¼ cup of chicken broth to finish the sauce.

Procedure:

1. Wash the broccoli and soak in cold water while you chop the garlic and ginger and prepare the other ingredients.
2. Heat the peanut oil on high in a wok.
3. When a drop of water sizzles in the oil, swirl the oil around about half way up the sides of the wok.
4. Add the garlic and ginger and stir for about 30 seconds.
5. Spin-dry the broccoli, then add to the wok and stir-fry for about 2 minutes, until the broccoli takes on a rich bright green color.
6. Add the soy sauce and stir well.
7. Add the chili-garlic paste and the water and continue stirring for about a minute more.
8. Remove the broccoli and set aside.

Stir-Fried Broccoli in the Wok

Stir-Fried Broccoli in the Wok

Next, prepare the shrimp following the recipe in Chef Mimi’s blog:
http://chefmimiblog.com/2013/03/14/sweet-chili-shrimp/

Once the shrimp are cooked, return the broccoli to the wok, mix the two together well for a minute or two on high heat, then transfer to a serving bowl. Add ¼ cup of chicken broth to the wok, bring to a boil and deglaze the wok, scraping up the fond. Pour sauce over shrimp and broccoli and serve at once.

 

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Poached Cod with Tomatoes, Olives and Capers

In Fish, Recipes on September 2, 2014 at 5:23 PM

Poached Cod with Tomatoes, Olives and Capers

Poached Cod with Tomatoes, Olives and Capers

Despite the proliferation and availability of Cod on the eponymous Cape where we’ve made our home for the past several years, I usually refrain from cooking it, as it does not lend itself to many cooking techniques. You can’t grill it, it falls apart too easily. Similarly you can’t sauté it, it quickly turns to mush. I suppose you could bake or roast it, but who wants to heat up the oven to 400 degrees in the summer. My dear wife (a/k/a Grammy) has been after me to prepare it for some time. So yesterday, after recalling an earlier success with Pan-Seared Cod, I decided to try poaching and picked up a lovely one pound fillet at our local fishmonger. It was a perfect piece, center cut, about one inch thick throughout, which makes for even cooking.

Ever helpful, Grammy suggested a combination of tomatoes, olives and capers, similar to the preparation used in Red Snapper Livornese. I complied with her suggestion, I’d be a fool not to,  and last night’s dinner was a rousing success.

(Total preparation and cooking time 30 minutes; serves 2)

Ingredients:

1 lb. Cod fillet, preferably 1 inch thick throughout
4 tbsp. olive oil
2 tbsp. chopped shallots
1 cup dry white wine
1 cup clam juice or fish stock
1 large tomato, coarsely chopped
1 cup stuffed green olives (with pimento) halved widthwise
5 tbsp. capers with juice
Kosher salt
Freshly ground black pepper

Procedure:

1. Salt & pepper the Cod fillet on both sides.
2. In a braising pan or a sauté pan  or a skillet that has a cover, heat the olive oil on medium low, add the shallots and cook until soft.
3. Add the white wine, bring to a boil for 2 minutes.
4. Reduce the heat to medium-low and add the seasoned Cod.
5. Add the clam juice, or fish stock.
6. Add the tomatoes, olives and capers, cover and poach for 8 to 10 minutes, until the fish begins to flake.
7. Gently remove the Cod fillet, divide in two, plate and keep warm.
8. Bring the sauce to a boil for 2 to 3 minutes then, spoon the sauce equally over each plate.

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Provencal Bean Soup with Merguez Sausage

In Recipes, Soups, Stews on August 15, 2014 at 12:59 PM

 

Provencal Bean Soup with Merguez Sausage

Provencal Bean Soup with Merguez Sausage

 

Having ordered Andouille Sausage from D’Artagnan for my Shrimp & Grits, I found myself on their mailing list, and as luck would have it, received an e-mail about Merguez Sausage. I had sampled these spicy and delicious lamb sausages at a wine tasting some time ago, but had forgotten all about them.  So, I ordered a few pounds with which to experiment.

Thinking about what to do with them, beans first came to mind. Franks (they are sausages of course) and beans are a natural combination, and lamb and beans are a happy couple – Braised Lamb Shanks with White beans. Thinking about what else would go well with lamb, I thought of  Gosht Palak, which is a great Indian dish consisting of lamb and spinach. So, I thought, why not put them all together…in a soup!

Of course I’d need a liquid base and some color, and perhaps a few flavor enhancers in addition to the Merguez. Tomatoes sautéed in garlic and oil would enhance almost any soup, as would some white wine and fresh rosemary, the latter of which compliments lamb very nicely. And for the liquid, the all-purpose chicken stock. Finally, for added spice, if necessary, Hot Hungarian Paprika. All of the ingredients were either in the fridge or the pantry, so it was a go.

Everything moved smoothly until I got to the spinach point. I had planned to use some frozen chopped spinach, but alas, there was none to be had. However, I did find a bunch of arugula that was still fresh, so opted to go with that rather than run out to the market.

Preparation time: overnight soaking of beans; active-40 minutes; unattended- 2 hours.

Makes enough for 8 people as a complete meal, (leftovers can be frozen for additional meals) or more as a first course.

Ingredients:

1 lb. dried Cannellini Beans, soaked overnight
2 & 1/4 lbs. Merguez Sausage
1 lb. Grape Tomatoes halved.
12 cloves garlic, crushed
1 cup + 1/4 cup dry white wine
1 lb. spinach, or substitute with 1 small bunch of arugula
1 qt. Low–sodium chicken stock.
6 Tbsp. + 2 Tbsp. of Olive Oil
Fresh rosemary, chopped fine, about 1 Tbsp.

Preparation:

1. In a five quart pot, heat the 6 Tbsp. of olive oil and lightly sauté the garlic.
2. Add the tomatoes and cook on medium high heat until, they give up their juices, about 6 minutes.
3. Add the 1 cup wine, bring to boil and reduce by half.
4. Stir in the beans and mix well.
5. Add chicken stock and bring to boil.
6. Add the spinach or arugula, cover and simmer for 2 hours.
7. In the meantime in a heavy skillet, lightly brown the sausage in 2 Tbsp. of olive oil, then slice each sausage into 1/2 inch pieces.
8. Add sausage slices to the bean soup.
9. Deglaze the skillet with the 1/4 cup wine and add to soup.
10. Add chopped rosemary.
11. After 2 hours remove two cups of beans, place in food processor, process and return to pot.

Notes:

  • Serve with a drizzle of olive oil and a light sprinkling of freshly grated Parmigiano-Reggiano.
  • If the soup is not spicy enough for your liking, consider adding some Hot Hungarian Paprika at the table.

 

 

 

Memories of Grandpa and Summers at The Shore

In General Articles on August 9, 2014 at 4:20 PM

It’s August and the tomatoes are in full ripeness. Go get some along with fresh basil garlic, and whip up a big batch of Grandpa Tom’s tomato salad. We’ve done so for tonight’s dinner.

The Literate Chef's avatarThe Literate Chef

Grandpa Tom's Tomato SaladGrandpa Tom’s Tomato Salad  (click link for recipe)

I was 7 years old in the winter of 1950 when my maternal grandfather disappeared from my life. In my childhood memories, he was big and loud, gregarious and full of laughter, and when he died I missed him greatly and still do, all of these years later.

Grandpa TomGrandpa Tom

Grandpa Tom owned the Maple Grove, a hotel/boarding house inAtlantic Highlands, NJ. We used to visit him every summer and sometimes at Christmas, from what I can recall. On the summer trips my parents would usually stay for a week and then return to NYC, while I would stay on for several more weeks with my cousins. Getting to Atlantic Highlands from the Inwood neighborhood of Northern Manhattan, without a car, was quite an adventure during the 1940’s, and to my 5 and 6 year old mind, seemed to consume…

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Crab Cakes Creole with Sauce Rémoulade

In General Articles on August 3, 2014 at 6:24 PM

We made this the other night for dinner for four. I had forgotten how easy it is to make and how delicious it is.

The Literate Chef's avatarThe Literate Chef

Crab Cakes with Sauce RemouladeCrab Cakes with Sauce Remoulade

(active preparation & cooking time about 1 hour – makes 6 to 8 crab cakes as a meal or 22 to 25 as hors d’oeuvres)

Ingredients:

For The Crab Cakes

1 lb. lump crab meat
1 cup thinly sliced scallions, about 7 scallions, both green and white parts
1 cup of chopped, roasted, red peppers, about one 12 oz. jar, drained
1 and ½ cups plain breadcrumbs
2 tbsp. Dijon mustard
2 tbsp. Lemon Juice
3 tsp. of Hot Hungarian Paprika
2 eggs
Freshly ground black pepper to taste
2 tbsp. extra virgin olive oil

For The Sauce Rémoulade

2/3 cup mayonnaise
3 tbsp. capers, drained
1 tsp. granulated garlic, or ½ tsp. minced fresh garlic
4 tsp. whole milk
1/2 tsp. Cayenne Pepper
1/2 tsp. Hot Hungarian Paprika

Preparation:

1.    Prepare the Sauce Rémoulade by combining the 6 ingredients in a small mixing bowl and whisking together briskly…

View original post 193 more words

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Summer Serendipity

In General Articles on July 8, 2014 at 10:30 AM

A few Sundays ago, Sam Sifton of The New York Times had an article in the Magazine Section on Chef Bobby Flay and his Pan-Roasted Chicken With Mint Sauce. In it, Chef Flay explained how to obtain a good crust on a roasted chicken breast, as he does at his restaurants. I clipped the article with the intention of trying his technique some time in the future. However, as with so many good intentions, if too much had gone by, I would have no doubt forgotten all about the article. But serendipitously, two unconnected events happened shortly thereafter.

Last week, Grammy noticed that the basil plants on our deck were in full bloom and that unless the leaves were picked soon they would be lost. To our minds the best use of an abundance of basil is Uncle Fred’s Pesto Sauce. So she whipped up a batch and refrigerated it that same day.

Then, the other day, she announced that she was going to defrost a split chicken for dinner that night, and was going to roast it. That’s when I remembered the Sunday Times article and was fortunately able to put my hands on it. After a quick perusal of the article, I announced that I would take care of the chicken if she would prepare the Sautéed Spinach. She gladly accepted and the result can be found at Pollo con Pesto (Pesto-Crusted Pan-Roasted Chicken)!

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Pollo con Pesto (Pesto-Crusted Pan-Roasted Chicken)

In Chicken, Recipes on July 8, 2014 at 10:29 AM

Pesto-Crusted Roast Chicken

Pesto-Crusted Pan-Roasted Chicken

(Preparation time, about 1 hour – Serves from 2 to 4, depending on chicken size)

Ingredients:

1 whole chicken, halved
3 tbsp. olive oil
4 tbsp. Pesto Sauce
½ cup + 2 tbsp. dry white wine
Kosher salt & freshly ground black pepper

Procedure:

1. Pre-heat oven to 450 degrees.
2. In a cast iron skillet large enough to hold the chicken, heat the olive oil on medium high until shimmering, about 4 to 5 minutes.
3. Rinse and pat dry the chicken.
4. Sprinkle both sides of each chicken half liberally with salt & pepper.
5. Gently place chicken halves skin side down in the pan, and brown for 8 to 9 minutes. Periodically place a weight on the chicken pieces pressing down to insure that the skin gets crispy.
6. Turn chicken pieces skin side up and remove pan to top rack of oven. Roast for 30 minutes, basting skin with fat drippings after 15 minutes.
7. In the meantime mix the pesto with 2 tbsp. of the white wine.
8. When chicken is done, remove the pan from the oven, re-baste the chicken and spoon pesto over each half. Return to oven and continue cooking for 3 minutes.
9. When done, remove chicken from the pan, set aside and keep warm while preparing the gravy.
10. To make the gravy, pour off all but 2 tbsp. of fat, retaining the solids, heat pan on stove on high, add the ½ cup of wine, bring to boil and de-glaze the pan scraping up the fond. Serve gravy alongside the chicken.

Please see: Summer Serendipity

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She proposed and I disposed

In General Articles on July 5, 2014 at 9:51 AM

Grammy suggested fish for dinner. She was thinking of something light, and juicy! Maybe with tomatoes? And salty! Perhaps from olives and capers? And she proposed that it be served en papillote, wrapped in aluminum foil and baked in the oven.

Since it was incumbent upon me to dispose, I opted for parchment paper, instead of aluminum foil, as it would not be reactive to the taste. I agreed with juicy, and yes, from tomatoes; and of course salty, olives and capers would provide plenty of that.

The perfect fish? Something mild, yet substantial enough to stand up to all of that flavor. As luck would have it, our local fishmonger had Day Boat Halibut that morning. Yes, that would do. I’ll have one pound please, skin removed, if you don’t mind.

The supermarket provided the tomatoes and pimento-stuffed green olives. Our larder provided the capers, parchment paper, paprika and olive oil. Mission Accomplished!

Now to put it all together see Pan-Seared Halibut Elisabetta, En Papillote.

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Pan-Seared Halibut Elisabetta, En Papillote

In Fish, Recipes on July 5, 2014 at 9:51 AM

 

Pan-Seared Halibut Elisabetta

Pan-Seared Halibut Elisabetta

(Preparation time 20 minutes, serves 2)

Ingredients:

1 lb. Halibut, skin removed
Hot Hungarian Paprika
6 Campari Tomatoes, quartered
12 pimento-stuffed green olives, halved
4 tbsp. Capers, drained
1 tbsp. Olive oil
2 squares of Parchment Paper for serving en papillote

DSC_0050

Procedure:

1. Pre-heat oven to 450 degrees.
2. Thoroughly pat-dry the fish with paper toweling and divide in half.
3. Sprinkle each side with paprika.
4. Pre-heat cast iron skillet on high for 4 to 5 minutes.
5. Add olive oil to the pan and when shimmering, carefully place each piece of fish in the pan.

Pan-searing the Halibut

Pan-searing the Halibut

6. Pan-sear for 1 minute, turn and repeat. Remove seared fish pieces to the middle of each square of parchment paper.

DSC_0052
7. Arrange tomatoes, olives and capers on each piece and wrap into packages.

 

Halibut en Papillote

Halibut en Papillote



8. Place packages on a cookie sheet and roast in the oven for 10 to 11 minutes.
9. Carefully remove the packages from the oven, place each on a plate and gently open and transfer the contents to the plates.
10. Serve immediately.

Please see: She proposed and I disposed

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Pan-Seared Scallops with Spinach, Corn & Chorizo

In Pork, Recipes, Seafood, Vegetables on June 15, 2014 at 10:17 AM

Seafood and pork seem to have a natural affinity, see Shrimp & Grits, Spaghetti con Vongole & Chorizo, Roasted Halibut with Chouriço & Mushrooms and of course, Paella. This recipe, is for a perfect one-dish meal that serves 2 and can be prepared in about 45 minutes. You’ll need a large non-stick skillet, about 12 inches to give the scallops enough room to properly sear, a large deep pot for the spinach, a strainer and tongs.

scallops r

Ingredients:

3/4 lb. Sea Scallops
2 Ears of corn
1 lb. Baby spinach
1/4 lb. Chorizo or Andouille Sausage
2 tbsps. Unsalted butter
2 tbsps. Light cream
1/2 cup dry white wine
Hot Hungarian Paprika, to taste

Procedure:

1. Rinse the scallops and thoroughly dry them with paper toweling. Sprinkle one side of each scallop with paprika and let sit for 30 minutes.
2. Heat oven to 175 for warming.
3. Remove kernels from the ears of corn.
4. Slice and dice the chorizos.
5. Pre-heat skillet on high, add and melt 1 tbsp. of the butter, add the corn and sauté 4 to 5 minutes, until lightly caramelized.
6. In the meantime, bring 1 cup of water to a boil in a large pot, add the spinach. When spinach is done, drain well and transfer to oven to keep warm.
7. When the corn is done remove to a blender and process, add the cream and process again until fairly smooth. Transfer corn to a small bowl and keep warm in the oven.
8. Add the chorizo to the skillet and lightly brown. Place in oven to keep warm.
9. Get the skillet very hot and melt the remaining tbsp. of butter. When smoking add the scallops, coated side down, and sprinkle top side with paprika. Pan-sear them for 2 minutes, turn and repeat.
10. In the meantime remove the spinach, corn and chorizo from the oven and begin to assemble each serving: divide the spinach between the two bowls; top with the corn. When the scallops are done divide them between the two bowls and arrange them atop the corn. Sprinkle each bowl with the chorizos.
11. After the scallops are removed from the pan, pour in the wine, bring to a boil and deglaze the pan. Cook the wine down by about half and divide the sauce among the two bowls. Serve at once.

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Shrimp & Grits

In Recipes, Shrimp on May 24, 2014 at 5:07 PM

Having been stationed at Air Force bases in Texas and Mississippi, “when I wore a younger man’s clothes,” I became intimately familiar with Grits, as they were served in the mess hall at every breakfast. I recall them perfectly, white, gummy and tasteless. The only way that they became even slightly edible was drowned in butter, salt and sugar.

Last month, while visiting my cousin outside of Beaufort, South Carolina, I happened to mention that we were stopping in Charleston, as we continued on our drive north. She said to me “you have to try Shrimp and Grits, when you get to Charleston!” Recalling that gooey, bland mess to which I had been subjected while living “Down South” in the service of Uncle Sam, I thought boiled shrimp in boiled grits? Not for me!

Upon arriving in Charleston the following afternoon, we checked into the HarbourView Inn, located right in the heart of the historic district. We asked the concierge to recommend a nearby restaurant for a late lunch, and he suggested Slightly North Of Broad (SNOB), as it is just around the corner from the hotel. Sure enough, Maverick Shrimp & Grits were prominently displayed on the menu. However, the description sounded infinitely superior to the vision that was in my mind, so I thought what the heck, and went ahead and ordered them.

Having cleaned my plate of every last morsel of grits, the waitress commented that I had obviously enjoyed them. I explained my hesitation in ordering them, based on previous association, but that the dish had far exceeded my expectations. She explained that there are a variety of grits, each with differing qualities, and that theirs were stone-ground in small batches.When I inquired if Chef Lee had a cookbook, she said that unfortunately he did not, but she was kind enough to give me a copy of his recipe, which I have adapted herein. She also  recommended that I visit their affiiliate, Charleston Cooks, a delightful gourmet shop next door, where I was sure to find a bag of good quality grits to take back to the north.

I hope that you try these Grits, as they will make a Grits lover out of any darn Yankee.

 

Shrimp & Grits
(Adapted from Slightly North of Broad, Charleston, SC)
Total Time 45 minutes – Serves 2

Shrimp & Grits

Ingredients:

For the Grits:
4 cups water
½ tsp. salt
2 tbsps. Unsalted butter
1 & 1/4 cups stone ground grits
2/3-cup light cream

For the Topping:
4 oz. country ham, julienned
4 oz. Andouille sausage, cut into circles ¼ inch thick
½ fresh tomato, diced
4 scallions, sliced
1 tsp. crushed garlic
1/2 tsp. cayenne pepper

2 tbsp. unsalted butter

1/2 tsp. Creole Seasoning

1 dozen medium sized shrimp, cleaned and deveined
½ cup chicken stock

Procedure:

Prepare the Grits:

1. In a 3 qt. pot with a heavy bottom, bring the water, salt and 1tbsp. of the butter to a boil.
2. Stir in the grits, reduce heat to low and cook uncovered, stirring occasionally, until the grits are thick and creamy (approximately 35 to 40 minutes.)
3. Remove pot from the heat, add 1 tbsp. of the butter and mix well. Add the cream and mix well again. Taste, and adjust the butter and cream to your liking. Keep warm.

While the Grits are Cooking, Prepare the Topping Ingredients:

1. Slice the ham and sausage, slice and dice the vegetables, clean the shrimp and assemble the other ingredients.
2. Heat a non-stick sauté pan and add 1 tbsp. of butter. When melted, add the ham and Andouille sausage and sauté.
3. When the meat is lightly browned, add the tomatoes, scallions and spices, and sauté for 2 or 3 minutes stirring occasionally.
4. Add the shrimp and sauté for about 3 or 4 minutes until the shrimp are pink.
5. Add the chicken stock and bring to a boil.
6. Add the remaining butter.

To Serve:

Divide the grits equally between two plates. Place 6 shrimp per person on the grits and spoon equal portions of the topping over each.

Pork Chops with Hot and Sweet Peppers

In General Articles on February 27, 2014 at 11:44 AM

We made this last night to serve to new friends, but working in a kitchen that is not ours, we did not have access to our usual utensils. Accordingly, we adapted the recipe for a non-stick skillet and prepared the bulk of the dish in advance. These updates are noted in Notes 1 & 2. Flexibility is key to any recipe.

The Literate Chef's avatarThe Literate Chef

Quick, easy and delicious! Quick, easy and delicious!

Ingredients:

•    6 boneless center cut pork chops, about ¾ inch thick, approximately  2.75 – 3 lbs total
•    Kosher Salt and freshly ground black pepper to taste
•    3 Tablespoons of Extra Virgin Olive Oil
•    7 cloves of garlic, sliced
•    2 cups of dry white wine
•    1/3 cup of sliced hot cherry peppers, stems removed
•    2 large (35 oz.) jars of fire-roasted sweet peppers, about 4 cups sliced
•    ¼ cup of balsamic vinegar

Steps:

1.    Sprinkle the pork chops with salt and freshly ground pepper on both sides.
2.    In a heavy stainless steel or cast iron skillet that has a cover, heat the olive oil on medium/high. (note 1)
3.    Add the garlic and stir for 2 -3 minutes, do not let it brown.
4.    Raise the heat to high and add the pork chops, brown for 5 minutes…

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Spaghetti con Vongole & Chorizo

In Clams, Pasta, Pork, Recipes, Seafood on February 21, 2014 at 4:49 PM

Spaghetti con Vongole & Chorizo

Spaghetti con Vongole & Chorizo

A few nights ago, Betty made a big platter of her famous Paella Isabella. It served 5 for dinner very nicely. However, not all of the clams and chorizo that we had bought wound up in the paella, which got me thinking about what to do with them the next day.

Having a vague recollection of a pasta dish with clams and pancetta, and thinking about dishes where seafood and pork combine nicely, I decided to experiment with these leftovers. A light tomato sauce, almost a Marechiaro, seemed to be the right approach. Rather than parsley, Betty suggested a little cilantro to finish the dish. It was the right thing to do, and the result was sublime.

(Serves 2, preparation time, 30 minutes)

Ingredients:

¼ cup Extra Virgin Olive Oil
7 cloves of garlic, minced
2 dozen Littleneck Clams, scrubbed and rinsed
¼ lb. Chorizo, cut into ½ inch cubes
1 cup of dry white wine
2 large ripe tomatoes, cut-up
½ lb. spaghetti
Chopped cilantro, about 3 tablespoons

Procedure:

1. Boil a large pot of water for the spaghetti.
2. Heat olive oil in a separate pot, about 5 qt. sized.
3. Add the garlic to the oil, and sauté lightly; do not let it burn.
4. Add the wine and bring to a boil.
5. Add the clams and cover the pot.
6. After about 2 or 3 minutes, add the tomatoes and chorizo.
7. When clams begin to steam open, add the spaghetti to the boiling water and cook according to directions.
8. Once most of the clams have opened, to avoid over-cooking them, remove them to a bowl while the sauce continues to boil and thicken, and until the spaghetti is done.
9. When the spaghetti is al dente to the taste, drain it and add it to the sauce.
10. Transfer the spaghetti and sauce to a large serving bowl, add the clams and garnish with cilantro.
11. Serve immediately.
12. Feel free to add grated pecorino-romano cheese, if so desired.

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Guinness Braised Boneless Short Ribs

In Beef, Meat, Recipes, Stews on February 17, 2014 at 5:21 PM

Guinness Braised Short Ri

Guinness Braised Boneless Short Ribs

(Active Preparation Time – 1 hour, Marinate Overnight, Cooking Time- 3 hours; Serves 4 to 6)

Recently, we invited  my good friend John, and his brother Pat and sister-in-law Kathleen who were visiting the U.S. from Grange, County Sligo, to dinner.  Pat & Kathleen had hosted us several times on our trips to Ireland and this was a perfect time to reciprocate their hospitality.  In their honor, we prepared these short ribs, in a manner appropriate for the occasion. Happily it was enjoyed by all. The Guinness imparted an earthy flavor to the meaty ribs, and the gravy from the marinade proved to be a perfect dressing for the noodles. Sláinte!

Ingredients:

3 lbs. Boneless Short Ribs, cut into 1 & 1/2 inch pieces
Kosher salt & freshly ground pepper
2 cans of Draft Guinness
½ cup flour
2 tbsps. Extra Virgin Olive Oil
1 large onion chopped
7 cloves of garlic chopped
Handful of fresh thyme sprigs
2 cups of low-sodium beef broth
1 lb. package of baby carrots
1 lb. broad noodles
Chopped parsley for garnish

Procedure:

1. Sprinkle ribs with salt & pepper, place in a shallow non-reactive bowl, pour in the Guinness, cover with plastic wrap and marinate refrigerated over night. In the morning turn the pieces and return to the refrigerator.
2. About 4 hours before you plan to eat, pour the marinade into a large pot and reduce by ½.
3. Toss the ribs with the flour in a 1-gallon plastic storage bag. Divide into two equal-sized batches.
4. Heat the olive in a large sauté pan and brown each batch of ribs well.
5. Remove the browned ribs to a bowl and set aside.
6. Deglaze the sauté pan with the onions and garlic.
7. When the marinade is reduced by ½, add the browned ribs, onions and garlic and any scrapings from the sauté pan to the reduced marinade.
8. Add the beef broth and thyme sprigs, cover and bring to a boil.
9. When boiling, reduce heat to a simmer, and cook uncovered for 2 & ½ hours. Stir the meat periodically and check to make sure the liquid does not burn off.
10. Test the meat for doneness, it should separate easily with a fork, add the carrots and cook an additional 30 minutes.
11. Cook the noodles separately.
12. Pick over the meat to remove the thyme sprigs and serve as in the picture above.

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Uncle Fred’s Steamed Kale with Black Olives

In General Articles on January 5, 2014 at 4:47 PM

Recently there has been a lot of press about the benefits of including Kale in your diet. In our family, we have been consuming it regularly, following a recipe from my godfather, Uncle Fred. We first posted this recipe 2 &1/2 years ago, but in case you missed it, here it is again. Good and healthful eating!

The Literate Chef's avatarThe Literate Chef

Preparation & cooking time with easy to use fresh Kale from Glory Foods, 20 minutes

To read about Uncle Fred, please refer to ‘Uncle Fred, The Godfather‘

Ingredients:

2 lbs. kale, washed, thick stems removed and discarded, leaves and tender stems chopped coarse*
2 cups of oil-cured black olives, preferably pitted
12 cloves of garlic, sliced
1/2 cup extra virgin olive oil
2 teaspoons crushed hot chili peppers
2 cups water

Preparation:

  1. Heat olive oil in a large pot over medium high heat.
  2. Add the garlic and sauté until translucent. Do not let burn.
  3. Add the olives, and stir well. When they begin to puff up, shut the heat and add the hot pepper flakes and stir well.
  4. Return the heat to medium, add 1/4 cup of water and add the kale in bunches stirring continuously so it does not burn. Continue adding water and kale until…

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Panis Angelicus

In Baking, Recipes on December 24, 2013 at 9:08 PM

Irish Brown Bread

Irish Brown Bread

(Active preparation time about 20 minutes, total time approximately 1 & 1/2 hours, plus time to cool – Makes 2 loaves)

I do not pretend to be much of a baker. Baking is chemistry, and I flunked it in high school. But if a chemistry-challenged person such as I can bake this “heavenly bread” then anyone should be able to master the science. Or is it art? To paraphrase an ancient Chinese (?) proverb, “give a man a loaf of bread and you feed him for a day, but teach him to bake bread and you feed him for a lifetime.”

The recipe for this Irish Brown Bread is adapted from The Secrets of Jesuit Breadmaking by Brother Rick Curry, S.J. I was not taught by the Jesuits. Rather, my grammar school, high school and college education was under the tutelage of the De La Salle Christian Brothers, also known as the Brothers of the Christian Schools, or in Latin, Fratres Scholarum Christianarum (F.S.C.). The Christian Brothers were also well-known wine-makers, but I don’t make wine, I only drink it.

Ingredients:

4 cups of whole wheat flour
3 cups of unbleached whole-purpose flour
3 tsps. of baking soda
1/4 lb. unsalted butter, melted
3 cups of buttermilk

Procedure:

  1. Pre-heat oven to 350 degrees, position the rack about 1/3 from the top of the oven.
  2. With a pastry brush, butter two 9 x 5 inch loaf pans, with the melted butter.
  3. Combine the two flours, then add the baking soda and mix well.*
  4. Add the butter and buttermilk and mix well again, to make the batter.
  5. Divide the batter evenly and, keeping your hands moist with water, form each half into a tight ball, this reduces the possibility of air holes in the baked bread.
  6. Place the batter in the loaf pans and push down to compact each loaf, then place the loaf pans in the oven.
  7. Bake for 45 to 60 minutes. Test for doneness by placing a knife in the thickest part of each loaf. If the knife is dry to the touch, the bread is done.
  8. Remove bread from loaf pans (if stuck, use a knife to loosen from the pan), transfer bread to a wire rack to cool.

* Before having an electric mixer, I would do this by hand. I highly recommend using an electric mixer.

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Big Mike’s Linguine with Cauliflower Sauce

In General Articles on December 22, 2013 at 3:01 PM

This is a great and inexpensive winter meal. Who wouldn’t enjoy their veggies with macaroni?

The Literate Chef's avatarThe Literate Chef

Ingredients:

1/2 cup of extra virgin olive oil
12 cloves of garlic, chopped
1 head of cauliflower, separated
1 pound of Linguine
Kosher salt or sea salt
Freshly ground Locatelli Romano cheese
Dorothea’s Homemade Hot Pepper Sauce

Steps:

1.    Fill a six quart pot with water, bring to a boil.
2.    Add the cauliflower and cook until fork-tender.
3.    In the meantime, pre-heat a large cast iron frying pan on high, then add the olive oil.
4.    When the oil is shimmering, reduce the heat; add the garlic and sauté lightly, do not let it brown.
5.    Remover the cauliflower from the boiling water, remove 4 cups of the water for developing the sauce and reserve the rest for cooking the linguine.
6.    Add the cauliflower to the oil and garlic, and mash it in the pan continuing to break it down until it is the consistency of mashed potatoes.

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