Drick's Rambling Cafe

Eggplant Steaks with 'I' Sauce

2012-01-26T05:00:00.000-06:00

Eggplant Parm - move over...

Here's my remake of Eggplant Parmesan replacing the deep-fried battered slices with a whopping thick slab that is lightly coated with a smidgen of panko. Not oily at all and full of flavor thanks to the intoxicating tomato sauce and tasty cheeses.

I think the taste in exceptional. Hope you agree. Enjoy!

Eggplant Steaks with 'I' Sauce
the 'I' stands for intoxicating
serves 4

1 large eggplant, ends trimmed
Sea salt
1/3 cup Egg Beaters
1/2 cup plain Panko
6 teaspoons olive oil, divided
1 -8 ounce no salt tomato sauce (Hunt's brand also contains no sugar)
1/4 teaspoon dried crushed thyme
1/4 teaspoon dried crushed oregano
1/2 teaspoon dried crushed basil
1/2 teaspoon dried crushed red pepper flakes
1/2 teaspoon lemon juice
1/3 cup dry red wine
1/3 cup blended cheese (reduced fat cheddar jack)

Cut eggplant in 3/4-inch thick slices. Lightly sprinkle both sides with sea salt and place slices in a colander to drain excess moisture. Allow to set for 30 minutes. Wipe off salt with paper towel.

Preheat oven to 450 degree F. Spray an oblong baking dish with cooking spray, set aside.

Heat the tomato sauce with the herbs, lemon juice and wine. Let simmer on medium low heat for 15 minutes stirring to thicken. Remove from heat.

Lay slices on a clean surface or pan and brush top side with Egg Beater. Sprinkle just a bit of Panko, about 1/4 teaspoon, over the top. Flip eggplant slices over and repeat with egg and panko.

Heat a wide skillet over medium high heat. Add 2 teaspoons of oil and cook until panko is brown. Turn the slices over, add another teaspoon of oil and brown the other side. Remove to the oblong baking dish. Cook eggplant in a double batch if needed adding oil as needed.

Spoon the sauce over the eggplant slices and top with the cheese. Cover dish with foil and bake in oven for about 10 minutes. Remove foil and cooked under the broiler if needed to brown the cheese.

Poached Orchard Fruit

2012-01-23T05:00:00.000-06:00

Easy and good for you,

best of all, it's tasty too.

Yep, this is pretty easy. If you can peel fruit, then you can make this satisfying dessert.

High on taste, it is sweet from natural sugars yet darts around the palate with a tartness from the lemon yogurt.

Poached Orchard Fruit
serves 4

juice of 3 sweet tangerines or 2 large navel oranges
1/4 cup dry Marsala
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon honey
1 tart apple, peeled, cored and cut into bite size pieces
4 bosc pears, cored, peeled and cut into bite size pieces
1/2 cup fresh blueberries or raspberries

Strain the juice of the tangerines into a medium saucepan and add the Marsala. Stir in the cinnamon and nutmeg and bring to a simmer. Stir in the honey and the fruit. Simmer for about 6 minutes or until fruit is lightly poached yet still firm. Remove from heat and allow to mellow in juice.

When pan has cooled to the touch, add the blueberries and toss. Cover and let seep about 5 minutes. Divide in four compotes and serve topped with a dollop of lemon honey Greek yogurt.

Lemon Honey Sauce: Mix together 4 tablespoons Greek yogurt, 1 tablespoon lemon juice and 1 tablespoon honey.

Steamed Asparagus with Lemon Yogurt Sauce

2012-01-21T05:00:00.000-06:00

Well I'll be......

This week has been kind of special to us. We actually enjoyed several all vegetable dinners and have eaten lots of soups for lunch. This may be the first week I can remember that I have not made cornbread since I was taught how...

What's the occasion? Nuttin' special; well, maybe that after-the-New-Year-approach-to-life that everybody gets caught up in and somehow maybe it pulled us into the mix and caught up with us... we will just have to see. Now I did have a breaking moment as I made a nice dinner midweek of fried catfish with cheese grits. But I came right back around with veggies the next night; and I didn't get whipped for straying. Lost 5 pounds too this week, and folks, I gotta tell ya, I missed my cornbread.

For those that follow me, you know that Friday nights around here are normally steak nights and last night was no exception. It was a lean petite tenderloin with my steak seasoning and lubricated in olive oil. A simple salad of sliced tomatoes with a balsamic vinaigrette over leaf lettuce and steamed fresh asparagus paired beautifully with this sauce.

Yes folks, I can cook healthy - kinda... hope you try it.

Enjoy!

Steamed Asparagus with Lemon Yogurt Sauce
4 servings

1 pound fresh asparagus
sea salt

Lemon Yogurt Sauce:
4 tablespoons Greek yogurt
3 tablespoons extra virgin olive oil
good pinch of white pepper
little pinch of sugar
1/8 teaspoon sea salt
1-2 garlic toes, smashed and finely minced or 1/4 teaspoon granulated garlic
3 tablespoons lemon juice

Make the dressing by whisking in a small bowl the yogurt, olive oil, pepper, sugar, salt and garlic. Whisk in the olive oil and refrigerate until ready to serve.

Wash the asparagus under running water. Snap off the thick ends of the asparagus at the breaking point and place in a dish. I use a glass loaf size dish just cause it fits nicely.

Bring water to boil in steamer and when ready, sprinkle asparagus with sea salt. This will help preserve the color plus the addition of sodium. Forget the salt if you can't have it. Steam asparagus until crisp tender.

Remove asparagus, plate and serve with the sauce on top.

Spanish Sausage, Bean, Spinach Soup

2012-01-18T14:32:00.004-06:00

Soup is on...

Folks, if I have been a little absent of late, well I am still digging my way from a host of activities and projects going on around the house and at work. Take heart as all of you are still in my thoughts and note that I am still cooking and still eating; guess I didn't have to say that now did I. This is something similar to one of the recipes coming up in my next cookbook, but it is entirely different even though the idea of Spanish and Latin flavors blending with that from our locale are predominately in this soup as well.

This is another well liked soup that we enjoy, one that brings a host of flavors together in a perfect marriage. Like many families, this one boasts of elements from many countries bonded in harmony to the last spoonful. Enjoy!

Sausage, Bean, Spinach Soup
serves 6-8

8 oz Spanish chorizo (or southern hot bulk sausage)
8 oz southern smoked link sausage
1 medium onion, chopped
1/2 bell bell pepper, chopped
2 garlic toes, minced
5-6 cups chicken stock
1 Serrano pepper
1/3 cup dry sherry
1 bay leaf
1/2 teaspoon Mexican oregano
salt and pepper to taste
2 -15 oz cans Peruano beans, drained and rinsed (cannellini or great northern is good too)
1 -9 oz bag spinach leaves, washed with stems removed

I like to cook the chorizo in the oven to remove the grease and to harden it up for the soup. Pinch off pieces about 1/2 teaspoon and place on baking sheet and place in a 375 degree F. oven for 20 minutes or until brown. Remove to paper lined plate and put aside.

Cut the link sausage in thin slices and cook in a stockpot over medium high heat browning on both sided. The sausage I use (turkey would be good) does not render much grease so watch carefully. Add the onion, bell pepper and garlic and cook until just tender. Add the stock and allow to come to a simmer. Add the whole serrano, sherry, bay leaf, oregano, salt and pepper to taste. Cover and reduce heat to low simmer.

Cook the soup stock for about 15 minutes on low. Stir in the beans, the cooked chorizo, cover and simmer another 15 minutes. Add the spinach and toss into the hot mixture until spinach wilts, about 5 minutes.

Remove from heat, ladle into bowl and serve with crusty bread. A grate of hard cheese is great over the top as is chopped scallions.

Note: I like to add a whole serrano or jalapeno pepper to simmering broths and stocks which allows me to remove it when the correct amount of heat from the pepper gets to my liking. Cut off both ends of the pepper pod, make a slit down two sides of the pod but not cutting all the way through or to the ends. This allows liquid to penetrate faster and makes removal easy without it turning to mush.

Creamy Chicken Divan over Rice Casserole

2012-01-14T07:18:00.002-06:00

Healthier? Maybe a little,

... still very pleasing and high on taste.

Okay, it is cold here. When the northern winds push down into our coastal area causing us to start layering on clothes, pulling out our long-johns, we get a little fuddle minded. Well, even more so.

I have made my Chicken Divan Casserole umpteen times. For some lightheaded reason, I decided to redo it, change it up and somewhat lighten it up, a bit. If you follow my recipes, then you know I cook for the glorified truism of satisfying my own taste-buds. I'll normally let y'all figure out how to cut out calories here and there. But like I said, I got caught up in wanting an extra large helping of this fine chicken casserole to fill me up, make me warm and cozy and for some unknown reason, thought it should be lightened up a bit. So this is how I did it.... Enjoy!

Creamy Chicken Divan with Rice Casserole
for 2 cold, hungry folks

2 tablespoons butter (or margarine)
2 tablespoon dry sherry
1/2 medium white onion, chopped
1/4 cup celery, diced
1 garlic toe, minced
1 cup broccoli florets
1 1/2 cups chicken broth
1 cup shredded or chopped cooked chicken
1/2 cup heavy cream (or half and half)
1 teaspoon cornstarch (or arrowroot)
salt and pepper to taste
1/2 cup long grain white rice
1/4 cup mild cheddar cheese (or low-fat)
1/3 cup bread crumbs or panko

Preheat oven to 350 degrees F.

In a medium saute pan, melt butter over medium high heat, add sherry and bring to a simmer. Cook until sherry reduces out and then add onion and celery. Stir cooking until onion is clear; stir in garlic and broccoli tossing until bright green. Add chicken broth and bring to a simmer. Add chicken.

In a small bowl, whisk cream with cornstarch and stir into the broccoli mixture. Allow to come back to just a simmer and remove from heat. Add salt and pepper to taste.

Spray a 2-quart casserole dish with cooking spray. Add the rice to the casserole and top with the chicken broccoli mixture. Sprinkle with the cheese, cover with foil and bake for 30 minutes.

Remove cover, top with the bread crumbs and return to the oven allowing the topping to brown.

Note: Adding slivers of butter on top of the crumbs is great, helps to brown nicely and adds another layer of taste; but it also adds more calories.

a winner with a winning recipe

2012-01-11T07:41:00.001-06:00

announcing the

GRAND PRIZE WINNER

Claudia of
What's Cookin' Italian Style Cuisine

Winner of the Championship Crystal Bowl

and the many Southern Spices, Mixes and Seasonings

Check out the many prizes and her post here

and see her Seafood Boil Medley recipe from my cookbook

Hope you enjoy all of the prizes Claudia
and thanks to everyone that participated and entered your great football food recipes.

The weekly contest winners will receive an e-pub version of my next cookbook currently in production,

Best of Drick's Kitchen,
A Journal of Mobile's Southern Cookery

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Creamy Chicken Noodle Vegetable Soup

2012-01-10T05:00:00.000-06:00

and it's good for you too...

This is the time of year I enjoy having a nice, hot bowl of soup on occasion, like when the temp dips. I've said before that I like to have something chicken-or-another around as I think it makes you feel better in cold weather, soothes a tickling throat and just helps in warming you up all over when your body and mind is aching from winter blues.

Nothing beats a soup made from homemade stock and that's where this recipe starts by using choice chicken but I've made it using a whole hen too. I bet a deli roasted chicken would do just fine too in getting ya moving a little faster. The secret is cooking down the chicken along with the bones, that's where the start of a good stock begins. The noodles cook in the stock as does the vegetables which by the time everything melds together, you really end up with a super thick and rich stock made extra creamy with a good dose of heavy cream at the end. Season it however you like, I happen to like a slight thyme flavored broth. Every thing is here for a reason and comes together for needed nutrients that is good for you. The use of ginger and jalapeno along with the vegetables together form a broth full of antioxidants and vitamins yet neither one overpowers or is even noticeable. So what ever you do, do not leave them out, not if you're cooking this to feel better.

Enjoy!

Creamy Chicken Noodle Vegetable Soup

Stock:
3-4 pounds bone-in chicken breasts or thighs, skin and fat removed
1 bay leaf
1 small onion, halved
1 rib of celery
1/2 head green cabbage, cut in half
1 -1 inch piece of fresh ginger
1 -2 inch piece of bell pepper
1/2 teaspoon dried thyme leaves
pinch of dried basil and oregano leaves
2 quarts (8 cups) of water

Soup:
4 ounces egg noodles or pasta (I used 2 cups of Conchigliette or small sea shells this time)
1/4 cup (4 tbsp) butter
2 spring onions, sliced thin
1 rib of celery, diced
2 carrots, diced
1 jalapeno pepper, seeded and minced
1/2 cup unbleached all-purpose flour
6 tiny new potatoes, diced bite-size
3 medium plum tomatoes, seeded and chopped
salt and pepper as needed
1 cup heavy cream

In a stockpot, add all ingredients for the stock and bring to a gentle boil. Reduce heat to low, cover and simmer for 30 minutes. Remove chicken to a bowl to cool and strain the stock discarding the solids. When chicken is cool to the touch, remove meat to a bowl and add about a half-cup of broth for moisture. Cover and put aside chicken.

Measure the strained stock and add water to make 10 cups. Add this to a medium stockpot, bring to a boil, add the noodles or pasta and cook al dente. Reserve broth and noodles separate.

Clean pot and melt butter over medium high heat. Saute celery, carrots and jalapeno until celery is soft and then stir in the flour. Cook the mixture for several minutes stirring all while, add green onions and add the chicken stock. Bring to a boil and add the potatoes. Return heat to second boil. Reduce heat to low and when potatoes are tender, add in the cooked noodles along with the tomatoes and heavy cream. Allow soup to come to a low simmer, add salt and pepper if desired and serve warm.

Salsa Frijoles De Olla

2012-01-07T05:00:00.000-06:00

Oh, happy day...

There is this bean dip that has haunted me for years, a taste I remember fairly well as a kid while visiting family in Texas. Served warmed just as many restaurants do with a salsa and with warm tortilla chips to munch on while ordering dinner, it was the most satisfying bean dip I have yet to have. Or was it even a dip at all, maybe an effortless Charro Soup as it was soupy but had just the right consistency to hold together on a chip; and the beans were whole, not mashed.

It has been years in the making and using varying ingredients, my attempts have led me to this recipe. It is similar to Frijoles or a Charro bean recipe, better known as Mexican cowboy beans that are so favored in Northern Mexico. Frijoles de Olla simply means beans in a pot. There is one ingredient I find very important in making the flavors come together and that is the use of Epazote. Aptly called skunk sweat to the Aztec due to the odd scent the plant exudes. Even so, it is an amazing plant used for very distinct purposes for thousands of years. Also known as wormseed, long ago it was paired with meat foods as it rids the body of intestinal worms and is also known to calm digestive troubles. It is most popular today in adding a distinct flavor to bean dishes and in addition, it helps prevent flatulence. The taste is hard to describe - kinda minty and piney with a sourly lemon mustard greens aftertaste, that is, when eaten fresh, but who on earth would do that? Like cilantro, you either love it or not. Oh, epazote is discouraged in use for the pregnant or breast-feeding mothers.

This is my effort to replicate the taste of long ago, enjoy!

Salsa Frijoles De Olla
makes about 12 appetizer servings

1 pound dried pinto beans
2 medium onions, chopped
2 large green bell peppers
1 cup finely chopped smoked ham
2 bay leaves
1 teaspoon salt
2 chile de árbol chiles, sliced
1 large sprig fresh young epazote or 1/2 teaspoon dried
8 garlic toes, minced
1 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/2 teaspoon smoked chili powder
4 fresh medium tomatoes, or 1-15 oz can roma tomatoes, drained
Garnish of chopped onions, fresh tomatoes and jalapeno peppers if desired
warm tortilla chips

Rinse beans under cold running water removing any dirt, sort discarding disfigured beans or any stones and put in a large stockpot covering with cold water. Allow at least 3 inches of water above the beans. Bring to a boil cooking for about 2 minutes. Turn off heat and allow beans to soak for an hour or until the middle of a bean is soft
(not chalky). Drain liquid from pot.

Add 1 of the chopped onions, 1 of the chopped bell peppers, ham, bay leaves, salt and árbol chilies. Cover with water adding at least 1 inch of water past the top of the beans. Bring to a boil, cover and reduce heat to medium low. Add the epazote and garlic, stir and cook gently, adding water as needed until the beans are soft, about 2 hours uncovered. When the beans are soft, add remaining chopped onion, bell pepper, tomatoes, paprika, cumin and chili powder. Bring to a simmer and turn off heat. Taste and add more salt if needed. Let set for covered for 30 minutes.

Serve in bowls garnished with chopped sweet or green oni0ns, ripe tomatoes and jalapeno slices if desired along with a bowl of warm, toasted tortilla chips.

Note: A sprinkle of crumbled queso blanco on top or grated white cheese would be a fine addition too.

Turkey Bone Gumbo

2012-01-05T05:00:00.000-06:00

Good Gobbling Gobble
(Click here for sound)

Folks, I wait all year for this one. Sometimes I have to cook a turkey, or breast mostly (like my last recipe for moist and tender breast), just so I will be able to make this bodacious recipe. Many of you I will bet, if I were the betting type, will toss the carcass away after the finished carving. Shame on you. Have you not noticed how much meat is actually left on the bones and on the carving plate? Well, maybe not mine but what I'm saying is if you do not use the carcass in achieving a fine robust, flavorful stock, well, to me that's a sin.

Now if you have made turkey gumbo, good for you. But for most folks, staring at a carved, naked carcass wondering what to do with it, gumbo is an afterthought. To many of us it is the highlighted reason in cooking the bird. And whatever you do, do not discard any leftover dressing (Southern stuffing in a pan) as this is in my opinion the best pairing for this type of gumbo. We use the dressing instead of rice. Folks in other parts of the south, mostly Louisiana, serve their gumbo with potato salad made many times with Cajun mayonnaise. But it really don't matter what you serve your turkey gumbo with as long as you do, serve it that is. And make it from your saved turkey carcass for an incredible, rich taste.

You see, there are many recipes for turkey gumbo but I like the way we do it around these parts. Here in lower Alabama, we prefer one rich in the traditional ingredients of using the holy trinity stirred into a dark roux and adding smoked sausage, the rich turkey stock plus the addition of sweet Creole or small tomatoes and the tasty thickener okra. The complexity of taste from these ingredients is a gumbo like no other.

Enjoy!

Turkey Bone Gumbo

turkey gumbo over dressing

for the stock:
1 cooked turkey carcass after removing meat
2 medium yellow onions, quartered
2 carrots, peeled, cut in 4" sections
4 stalks celery, cut in 4" sections
4 cloves garlic, peeled
1 teaspoon dried crushed thyme
3 bay leaves
1 tablespoon black peppercorns
1 gallon water or enough to cover carcass

for the gumbo:
1 cup vegetable oil or lard
1 1/4 cups browned flour (see below) or all-purpose flour
2 medium yellow onion, chopped
1 large green pepper, chopped
2 ribs of celery, chopped
1 pound Conecuh or other smoked sausage, diced into 1/4-inch cubes and rendered of fat
2 teaspoons Creole seasoning, divided
3 garlic toes, minced
6 cups turkey stock
Reserved turkey meat from making stock
3 bay leaves
1 tablespoon Worcestershire sauce
1 teaspoons fresh lemon juice
6 Creole tomatoes, peeled, seeded if desired (or 1 -14.5 oz can Roma, diced)
2 cups chopped fresh okra (or 1 -16 oz bag frozen)
Sea salt to taste
Freshly ground black peppercorns to taste
3 cups chopped leftover turkey meat (or cooked chicken)
1/4 cup chopped flat leaf parsley
1/4 cup chopped green onion tops
filé powder if desired

start with turkey breast bones for stock

If need be, cut or break carcass into pieces will fit in a large stock pot and add the carcass to the pot. Add vegetables, thyme, bay leaves, peppercorns, and water. Place pot over high heat and bring to a full boil. Reduce heat and simmer uncovered for about two hours. Occasionally, skim off any foam that forms on the surface.

Drain stock through a mesh colander, reserving liquid. When solids are cool to the touch, sort through and reserve any turkey meat that has fallen off the bones. Pick any turkey meat that remains on the bones too. Set meat aside for gumbo. Discard the carcass and solids.

Mix the holy trinity (onions, bell pepper, celery) together in a bowl, set aside.

In a large, heavy skillet (I like cast iron) heat oil over medium-high heat . Whisk in the flour and stir constantly with a whisk until roux turns a medium brown. If using browned flour, it will be light brown instantly. Use a flat paddle or wooden spoon to continue stirring the roux until it turns a medium to dark chocolate brown. You might have to turn the heat down a bit toward the end. Keep the roux moving scrapping from the bottom especially toward the end when the darker coloration is forming. Be careful not to burn the roux, it should take about 20-30 minutes to reach the desired color. If the roux starts smoking, remove skillet from heat stirring all while until it settles back down. Reduce heat and continue to cook. If the flour and oil separates, you have ruined your roux. It should be smooth when finished.

Once roux has reached desired shade, carefully stir in the rendered smoked sausage stirring for 1 minute. Stir in 1 teaspoon of the Cajun seasoning, a little over half of the holy trinity and the garlic. Stir about 10 minutes or until vegetables are soft. Move roux mixture to a large stockpot and return to medium high heat.

Add the stock and stir in the remaining Cajun seasoning to the stockpot. Add bay leaves, Worcestershire, lemon juice, tomatoes, and okra. Bring to a boil, reduce heat to low simmer and for 2 hours stirring occasionally. Skim off any foam that rises to the surface.

About 30 minutes before ready to serve, add salt and pepper if needed along with the turkey and parsley. Allow gumbo to come back to a simmer.

Serve over southern cornbread dressing or oyster dressing, white rice, or with potato salad if desired. Sprinkle with file powder if desired and garnish with the green onions. Be sure to serve with hot, crusty French bread and cold beer.

Browned Flour oven method

Note: Using BROWNED FLOUR is a cheater's way of making a faster roux and gravy. Plus it already adds a nutty, toasted flavor. I simply place about 2 cups unbleached all-purpose flour on a lipped baking pan and place in a 375 degree F. oven. Watch it very closely after about 15 minutes and stir it with a whisk, even it out a few times cooking it until it turns a light brown color. Let cool and run through a mesh screen before storing in a sealed jar. Use it just like you would regular flour only notice it will instantly get much darker and more quickly than regular flour. Some folks brown it in a cast iron skillet stove top.

medium brown roux

browned flour roux

Moist and Tender Roasted Turkey Breast

2012-01-03T05:00:00.000-06:00

A turkey for all times.

Roasting a turkey breast is far easier and a heck-of-a-lot more dependable than roasting a whole bird. Now, when you brine the meat overnight, you are actually plumping it up with moisture that will be unbelievable juicy and tender.

The rub I use in the recipe is the same as the one I use when roasting whole chickens on the grill and the taste is outstanding. When you slice into the breast, you will notice the flavorful juices running down the meat with each slice. That is reason enough to like this recipe but secondly and I believe most importantly, is the taste - savory and outstanding. Ya might think it would have Latin flavors but not at all. Those who enjoyed eating it, well, they said it was the best turkey they had tasted. I agree.

Enjoy!

Moist and Tender Roasted Turkey Breast

Brine:
1 gallon water

golden, crispy skin

1 cup Kosher salt
1/2 cup brown sugar
1 teaspoon course ground black pepper
1 small onion, chopped
2 garlic toes, minced
1/2 cup apple cider vinegar

Rub:
3 tablespoons butter, room temperature
1 tablespoon brown sugar
1/2 tablespoon paprika
1/2 tablespoon seasoned salt
1/2 tablespoon chili powder
1/4 tablespoon garlic powder
1/4 tablespoon cumin
1/4 teaspoon ground thyme
1/4 teaspoon black pepper
1/8 teaspoon red pepper

For the pan:
1 celery stalk
1 small onion, quartered
1 cup chicken stock

Rinse the turkey breast under running water and drain.
Combine the brine solution in a large sealable bag, stir with a large spoon to dissolve salt and sugar as much as possible. Add the turkey, seal removing as much air as possible and place in refrigerator, top of breast facing downwards, for 8 hours or overnight.

Preheat oven to 450 degrees F.

super moist and tasty

Remove turkey from brine, rinse off the solution and pat dry with paper towels inside and out. Separate the skin from the top of the breast as much as possible. Combine the butter rub and massage about a teaspoon under the skin on both sides of the breast. Rub remaining rub over the outside of the turkey. Place celery and onion inside the cavity and place breast on rack in roasting pan. Insert a meat thermometer into the thickest part of the breast, away from any bones. Add the chicken stock to the bottom of the pan and place in over. Immediately reduce oven to 400 degrees F. Cook for about 15 minutes. Baste with the stock from the bottom of the pan every 15 minutes thereafter. Remove turkey when internal temperature reaches 160 degrees F. Remove vegetables from cavity if desired. Cover loosely with foil and let rest for at least 10 minutes before carving. Use the stock to season your gravy or save for another use.

Note: A 5-7 pound breast takes about 45 minutes to an hour while a 7-10 pounder will reach the proper temperature between 60 and 75 minutes. Another method to roast is the 15 minutes per pound way but whatever you do, always test with a meat thermometer into the deepest part of the breast.

the Real-Deal White Chicken Chili recipe

2012-01-01T05:00:00.000-06:00

The real deal...

Folks, I've had my share of ordering White Chicken Chili and when it arrives be so dag-blasted disappointed ... nothing white about it... nope, not at all... dag-blasted cook.

Sure, I reckon for it to be chili, ya gotta have some color added to it like a little that comes from the spices and vegetables but no need to turn it pure red by adding cans of tomatoes or brown with pinto beans for goodness sake. No need what-so-ever, not if you don't need to and folks, I don't need to... nope, not at all. So that got me thinking of a really white chicken chili, as white as angel's wings, first snow on mountain peaks, and as white as powdered sugar cookies and... milk. Yeah, that's it.

Now I'm not saying this is pearly white but it's good enough for me and the taste will knock you off your feet, make ya want to sit a spell and enjoy another bowl. Yep, it's that good, and as you can see, it really is deserving of its name. Why it's the real deal and now y'all can say ya know the difference. So folks, the next time you hear someone mention white chicken chili, make sure you set them right.

Enjoy!

White Chicken Chili
makes about 8 good servings

1 pound white cannelloni, great northern or navy beans, soaked overnight and rinsed
4 boneless chicken thighs and 3 boneless chicken breasts
1 small white onion
1 celery stalk
1 bay leaf
2 tablespoons olive oil
1 large Spanish onion, chopped
1 large bell pepper, chopped
4 garlic pods, minced
2 to 4 jalapeno peppers, chopped
1 teaspoon dried crushed oregano
1/2 teaspoon dried crushed thyme
1 1/2 quarts chicken stock from cooked chicken
1 pint whole milk, divided
1 pint whipping cream
2 teaspoons ground cumin
1 teaspoon ground cayenne
1 teaspoon celery salt
1 teaspoon mild chili powder
1/2 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 stick of butter ( 4 tablespoons)
4 tablespoons of flour
Shredded Jack cheese for garnish

Soak the beans over night, rinse well and drain or use my slow cooker method to soak the beans.

Rinse the chicken under water and remove any fat. Place in a stockpot with over 1 1/2 quarts of water along with the white onion, celery stalk and bay leaf. Add a little salt and bring to a simmer. Reduce to low and simmer until meat is fork tender. Remove chicken to colander and strain stock discarding the vegetables and bay leaf. Put stock aside. When cool to touch, shred chicken to bite size pieces, cover and put aside.

In a large stockpot (or same) over medium high heat, add oil, Spanish onion, bell pepper, garlic and jalapenos. Cook stirring until onions are clear and add the oregano and thyme. Add the chicken stock, half of the milk and all of the cream. Bring to a low simmer. Add the cooked beans and all of the seasonings. When second boil begins, turn heat down to low and simmer covered for about an hour.

When beans are tender, add chicken to the pot, gently stir maintaining heat on lowest setting.

In a small sauce pan, stir butter and flour together over medium low heat to make a light roux. Cook for 2 minutes and gradually add a the remaining milk to the roux stirring to thicken. Gently stir the roux mixture into the chili stirring all while to mix in well and continue cooking until thicken.

Serve in bowls with the cheese. We like to add a dollop of sour cream and serve with hot cornbread muffins.

Bourbon and Coke Ham and good foods for New Year's Day

2011-12-30T05:00:00.000-06:00

A ham for all seasons...

I am sure many of you baked a ham over the last couple of holidays, Thanksgiving and Christmas, and many will bake one for the New Year too. In the south, it is a tradition to have ham, or some type of pork served along with the likes of Hoppin' John, White Rice, Collards, Turnips or other greens and cornbread of course.

FYI... in the south, the symbolic pig served on New Year's Day has many meanings. For instance, a pig cannot turn it's head to look backwards without completely turning it's body around, thus to us a pig represents progress, as in always rooting and looking ahead. Pigs are symbolic in both wealth and health.

you can call me Mr. Prosperous

In the past harder times, owning a pig, one was considered better off than most as a family could eat and survive a harsh winter from the fatty meat of just one pig. In many cases, it was a matter of life and death. The most symbolic 'superstitious' thing we believe in is that eating pork on New Year's day will bring us prosperity. You see, to us, eating ham, and lots of it to the point of gluttony, as in 'being a pig' will bring about wealth. Some even think the fatter the pig, the fatter the wallet and some folks believe eating pork on this day means they will never go hungry.

Now the thing I dislike with most baked ham recipes is that most leave the skin and the thick layer of fat on the ham. Sure, I know it's left on for protection, (and mainly for the superstitious) to baste the ham and help retain moisture, but what I don't like is that all of that wonderful glaze, all of the crispy, succulence of flavor is removed for serving. To me, that's not acceptable. It's like serving a cake and then removing the icing for goodness sake.

So of late, I have baked my hams in the oven using my method below, first cutting away the unwanting skin and fats and basting often to retain juiciness. The taste for this ham and recipe is pretty much like I cook my Crocked Ham in the slow cooker. Enjoy!

Bourbon and Coke Ham

Allow the ham to come to room temperature in a cool location for about an hour or so. I like to wash mine under running water and pat dry placing a dry cloth over it as it comes around. Rather you prefer a butt or shank ham is up to you, I like both.
The ham today is about a 12 pound shank, however, I wrote the recipe for the first time I bake one using a 8 pounder. Increase ingredients as needed.

Combine in a small saucepan:

2 teaspoons butter

1 teaspoon bourbon

Bring to a simmer and allow bourbon to cook out reducing back to just the butter. Remove from heat and stir in:

underneath side of ham

1/2 cup of brown sugar

Set aside and allow to cool.

Preheat oven to 375 degrees F.

Place the ham in a roasting pan directly on the bottom (no rack) of the pan. Notice I placed the ham unconventionally cut-side down. With a sharp knife, remove any skin and cut away the fat leaving only about 1/4-inch layer thickness of fat. Score the ham in a diamond pattern to a depth not deeper than 1/2-inch.

In a small bowl, stir together:

2 tablespoons coarse grain mustard

1 tablespoon prepared horseradish, pressed dry

1 teaspoon black pepper

Rub the mustard mixture all over the ham, bottom too, making sure to get into the cut crevices. Place ham in the oven on the middle lower rack. Immediately, turn temperature down to 325 and bake for 20 minutes.

Add into the roasting pan:

1 -12 oz can of Coca-Cola

1/4 cup of bourbon

Use a spoon to mix up the cola solution a bit and coat all of the ham's surface with this basting solution. Baste every 15 minutes ( I use a turkey baster). Cook the ham until the internal temperature is 165 degrees on a meat thermometer and the ham's surface is crispy and dark brown. (Mine took about 2 hours.) Add more cola if the liquid starts to evaporate away although it is fine not to have any remaining right at the end. Remove from oven, place a foil tent over for 15 minutes if serving right away or wrap in foil and let rest if serving time is more that 30 minutes away.

ham-bone stock

Be sure to save the ham-bone for a delicious stock.

Traditional Southern New Year's Foods
and the Reasoning

The Triad for Good Fortune: Greens (dollar bills), Hoppin' John (coins), and Cornbread (gold). Also on menus: Ham (wealth/health), White Rice (success), Black Eyed-Peas (luck), Pot Likker (good mojo) and southern Cane Sugar Desserts (contentment).

Adding a shiny penny or dime to the pot of Hoppin' John ensures better fortune and luck. The person that receives it in their bowl will have the best of both in the coming year. Of course, swallowing it wouldn't be so lucky.

Avoid foods that will bring bad luck, such as chickens. Poultry scratches backwards which will cause one to dwell on the past or regret. Fowl, like good luck, could also fly away. Be careful of shrimp and lobster on this day as they too move backwards leading to setbacks.

Toasted Cheese Grits Casserole

2011-12-28T06:00:00.000-06:00

half of recipe

When a bowl just isn't enough...

Sometimes a hearty bowl of grits, as in a simple pot of cooked buttered grits, will go the distance for most morning occasions. Sometimes a handful of cheese melding into the pot will do for many a fine brunch and luncheon events, it will even do just fine for dinner meals. Think shrimp or fish and grits, Creole egg casserole or grillades, all needing a nice creamy bed of cheese grits to rest its merits on. Then there are times when nothing will do but a good casserole of cheese grits, something a bit more heartier, substantial, something with a bit more weight to it.

There are many cheese casseroles featuring grits with all combinations of flavors. Now sometimes, I still want the simple essence of cheese and grits and the flavor of butter. And when I thought of the simplicity of that, I thought of how, many a' time I have taken my buttered toast and mopped up grits on my plate. So it was only fitting that this recipe came about - think cheese grits on buttered toast. Enjoy!

Toasted Cheese Grits Casserole
about 9 servings

2 slices day-old bread, toasted and dry
4 1/2 cups water
1 cup grits (I prefer white stone ground)
1 teaspoon salt
1/2 cup (1 stick) plus 2 tablespoons butter
1 1/2 cups shredded cheddar cheese
1/2 cup shredded Jack (or another cheese)
2 garlic toes, minced
2 eggs
2/3 cup milk
1/8 teaspoon paprika
good dash of Tabasco or hot pepper sauce

Grate the dry bread for the crumbs (or use plain breadcrumbs or Panko, but I like the taste of white bread) and set aside.

Cook the grits by bringing the water to a boil in a medium saucepan over high heat and whisk in the grits and salt. Stir for 1 minute, reduce heat to low, cover and cook for 15 to 20 minutes stirring every 5 or so minutes to prevent scorching. Remove from heat and stir in the 1/2 cup butter. Stir in the garlic and the cheese reserving about 2 tablespoons of cheddar for topping.

Preheat oven to 350 degrees F.

In a small bowl, blend the eggs with the milk and whisk this into the grits. Add the paprika and hot sauce to taste.

Place grits mixture in a 3-quart shallow casserole dish (or in a baking dish not more than 1 1/2 inches in depth) and sprinkle remaining cheese on top.

Bake for 45 minutes.

Remove casserole from oven and cut remaining 2-tablespoons of butter into small cubes and place on top of the grits. Sprinkle the breadcrumbs over the casserole and return to the oven for another 15 minutes to brown the topping.

Allow casserole to cool about 10 minutes before cutting into squares or spooning onto plates.

Tenderloin Steaks with Shrimp Béarnaise

2011-12-25T13:00:00.000-06:00

yup, there's a fillet under there

One heck of a steak.

Folks, save this for a special occasion like a New Year's Dinner or as luck would have it, serve when you find beef tenderloin steaks on sale as I did last week. Would you believe the cost was much lower than rib-eyes, T-bones and even NY Strips. Yup, I had to ask the butcher if it was really a tenderloin, not some mock or knock-off like I've seen in some beef cases. It was the real deal, and I felt like it was a steal.

My first thought was Steak Oscar, but that meant a trip down to the waterfront for fresh crabmeat. The shrimp in the grocers seafood case looked pretty fresh to me. Hey, there are not that many hours in a day anymore, ya know what I mean? So a few shorter steps and a little cutting of time here and there is not gonna hurt one bit. Not even heading down the aisle to find a prepackaged sauce blend. Nope.

I like to use a Béarnaise over a good cut of beef when the steak is simply seasoned, the two works well with each other especially when incorporating seafood. I like the creamy flavors of butter, tarragon, shallots and parsley that coats the buttery sauteed shrimp. This delectable sauce along with the shrimp makes for one heck of a topping for tenderloin steaks, or a mignon.

Enjoy!

Bacon Wrapped Beef Tenderloin Steaks
for 2

2 tenderloin steaks, 1 1/2 to 2-inches thick
2 thick slices smoked bacon
olive oil
kosher salt and ground black peppercorns

Wrap a slice of bacon around each of the steaks stretching if needed and secure with a toothpick. Rub a little oil on the top of each steak, season with a little salt and a several grinds of peppercorns. Repeat coating the other side. Let rest for about 45 minutes.

Outside Grilling: Prepare grill for direct grilling, medium high flame or coals. Grill on each side about 7 minutes for medium done or until desired internal temperature is reached, minimal of 145 degrees F.

Inside Stove/Oven Method: Preheat oven to 450 degrees F. Heat an ovenproof skillet or saute pan over medium high heat on stove for about 3 minutes. Add steaks placing at least 1-inch apart. Sear meat for about 2 minutes on each side to form a nice brown crust. Place pan in oven and cook for 4 or 5 minutes for rare / 6 or 7 minutes for medium rare / 8 minutes for medium. Remove and test with a instant read thermometer if desired. Tent with foil for at least 5 minutes or until ready to plate (within 15 minutes).

Sauteed Shrimp with Béarnaise

1/2 pound extra-large shrimp, about 12
Béarnaise Sauce
2 tablespoons butter (or 1 tbsp with 1 tbsp olive oil)
1 garlic toe, smashed
1/4 cup dry white wine (I like to use dry vermouth)
dash of salt and white pepper
1 tablespoon lemon juice

Peel and devein the shrimp, wash and pat dry. Put aside.

Make the Béarnaise sauce using your own recipe if you have the time or for quickness, Knorr's prepackaged is pretty good. I like to add a pinch of cayenne which I know is not in a typical Béarnaise, but what the heck, it's my taste buds I'm pleasing, right?

Heat a medium saute pan over medium high heat, add butter; swirl to melt. When foam subsides, add garlic and swirl pan to flavor the butter being careful not to burn the butter. Remove from heat as needed cooking until oil becomes fragrant and garlic turns light brown. Discard garlic. Add wine and simmer rapidly until reduced in half. Add shrimp, salt, pepper, lemon juice and arrange shrimp in single layer. Continue cooking over medium high heat. Turn shrimp over once cooking until shrimp is translucent and liquid is mostly cooked out. Shrimp will cook very fast. Remove shrimp to a warm holding plate covered.

To Plate: Remove toothpick from the steaks for goodness sake and place each on a warm plate. Place half of the shrimp on top of each steak and generously top with Béarnaise sauce. Sprinkle with chopped parsley or scallions if desired.

Sticky Pecan Apple Cake

2011-12-19T11:40:00.000-06:00

Warm and fuzzy time of year...

This is the time of year when fruit bowls, trays and baskets pile up in many homes, ours included thank you very much.These gifts are meant to convey not only a wish of good tidings in the spirit of loving friendship but in a deeper meaning, an act of goodwill in sharing concern on one's good health. A gift of healthy fruit shows the importance a giver feels of the recipients' care and well being and even though the fruit may only last a short while, the act parallels the need of daily fruit as well as the need for such friendship.

Not wanting to waste any fruit, I immediately thought of ways to use it in cooking. I was reminded to use the apples to make a cake, the one that everyone loved so much last year, I actually made several. Then, I reminded myself, as a recipe blogger, there is constantly the need to make something different, something to share and record. That's when I came across a recipe I had tucked away from Cooks Illustrated for an apple cake along with notes of 'must try' recipes from Smitten Kitchen and from Michael Toa back when he was going through an apple craze (I think he just finished). This is what I came up with, a little something from all three. Enjoy!

Sticky Pecan Apple Cake

for the pan
2 tablespoons butter, softened
1/3 cup granulated sugar
2 tablespoons dark brown sugar

cake batter
3 large eggs
2 large egg yolks
1/2 cup heavy cream
1 1/2 teaspoons Cointreau or orange liqueur
1/2 teaspoon vanilla extract
1 1/4 cup granulated sugar
2 1/3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
2 sticks of cold butter, sliced in tbsp pieces, set at room temperature for 30 minutes

for the apple mixture
4 green apples, peeled and diced
1 cup toasted chopped pecans or walnuts
1/4 cup granulated sugar
2 tablespoons dark brown sugar
1 tablespoon ground cinnamon

Grease a 12-cup tube or bundt pan with the butter. Sprinkle the sides and core with half of the granulated sugar and evenly sprinkle the rest in the bottom of the pan. Sprinkle evenly as possible the brown sugar using your fingers. Put pan aside.

Preheat oven to 350 degrees F. and set oven rack in lower center.

In a small bowl, combine the eggs and whisk in the cream, Cointreau and extract. Put mixture aside.

Toss the apples in a bowl with the two sugars, cinnamon and pecans. Set aside.

Place sugar, flour, baking powder and salt in mixer bowl and stir with mixer on lowest speed for about a minute. Add butter 1 tablespoon at a time waiting about 15 seconds after each addition and continue beating until mixture resembles coarse meal or butter in no larger and small English peas. Add about a 1/2 of egg mixture, increase speed to medium high and slowly add remaining egg mixture in a steady stream. Scrape down the sides and beat at medium high speed another 30 seconds. Remove paddle.

Now folks, this is where I will alter today's recipe the next time I make this, and I will make this again. Today I alternated the apple mixture with the batter twice starting with the apples on the bottom. It stuck just too much for my liking even though I was warned from the Cooks test kitchen. Of course, I did add more sugars ...

Next time, I will do it a bit different. Here's how: Place just a few spoonfuls of the apple mixture in the bottom of the pan, not even enough to cover and top with one-third of the batter. I think the batter should reach down into the apples and sugar mixture and the topping will be just fine, and beautiful, kinda like many I like from Michael's kitchen. Evenly spread half of remaining apple mixture on top of the batter, repeat with another third of batter and remaining apple mixture. Spoon remaining batter on top and even out. Now the batter is rather thick and you will need to use an offset spatula to really get it all smooth, but it is a very good, almost pound cake texture that is also light and plays nicely with the pecan caramelized tasting apples.

Place pan in center of oven and bake for 45 minutes. Check with a cake tester or skewer, or when cake begins to pull away from pan. I trust the skewer insert method over the touch method on this type of cake. When skewer comes out clean of crumbs (not sugary mixture) immediately remove from oven and invert on a cake platter. Tap top of pan or carefully bang plate on counter to loosen cake. Replace any stuck apples to the top of cake (hopefully, there will be few) and allow cake to cool at least an hour before serving.

Dust with powdered sugar if desired and serve with a dollop of freshly whipped cream.

Southern Coffee Punch

2011-12-16T15:00:00.000-06:00

Sing a round with me...

Most gatherings at holiday times are lifted with songs in a spirited way; growing up at our house was no exception.

There is a commercial currently airing on TV that is precious yet the song itself reminds me of our many late night attempts of caroling around town.

The lyrics (after a bowl of punch) goes something like this:

Fleas naughty dog,
There's fleas on your dad,
Fleas naughty dog,
Protect us and the fleas from my dad.

I want to wish you a Merry Christmas,
I want to wish you a Merry Christmas,
I want to wish you a Merry Christmas,
From the bottom of my heart.

Police car ahead,
Police got my dad,
Police car ahead,
Prospero año y Felicidad.

This punch is similar to many and as the recipe varies in ingredients, so does the name. My favorite around Christmas is Santa's Helper as I'm sure if you leave a mug of this out on the eve, the big guy will not only get a jolt of goodness but just maybe you'll get something extra under the tree.

Enjoy!

Southern Coffee Punch

8 cups strong, warm coffee
1 gallon vanilla bean ice cream
one-fifth Jim Beam Bourbon or your favorite
Whipping cream if desired

Allow ice cream to soften a bit and mix with the warm coffee. Stir in the bourbon and fold in desired whipped cream. Place in a punch bowl.

Alternative: Ladle punch into cups, add a dollop of whipped cream, a candy cane if desired and serve.

photo source

Tomato Potato Bacon Gratin

2011-12-13T07:24:00.000-06:00

it may not be pretty, but it sho is some kind of good

A better pie . . .

Friday night is normally steak night at our house, has been for some time now as a way to reward us for our grueling week at work. The steak varies; on a good week I'll grill some rib-eyes which is our favorite. Other times it might be the best sale of the week like a T-bone or NY strip, and sometimes I'll coax and pamper a sirloin or a chuck mock steak and treat it like mignon (or think about one anyway), whatever the budget allows. Heck, I've even grilled hamburger steaks and ladled on fancy sauces. I don't let much get in the way of steak night.

Sometimes, when I find myself 'downgrading' on the steak, I'll make a better side dish other than our normal twice baked potatoes. I have made umpteen variations of potato gratins, each with a different spin. To us, ya gotta have a potato dish with steak. Now, this folks is one heck of a different spin, almost bringing a summer feel to the nippy cold night we had last steak night. You might have made this before; I have made it trying different ingredients several ways but this time I wrote it down and I think I got this gratin just the way I like it best. Down here we also call it pie. Try it and let me know.

Enjoy!

Tomato Potato Bacon Gratin
serve 4 to 6

2 thick slices bacon, diced
2 large shallots, thinly sliced
3 garlic toes, minced
6-8 new red potatoes, cleaned
3 tablespoons butter, divided
1/4 cup dry white wine
4-6 Creole or Campari tomatoes
salt and pepper to taste
heavy cream, about 1/2 cup
four cheese shredded blend
Panko

Cook bacon in a skillet over medium high heat until crisp. Remove bacon with slotted spoon.Remove all but 1 tablespoon of bacon grease. Toss shallots in skillet and reduce heat to medium low. Cook about 10 minutes until brown and caramelized adding the garlic after the first 5 minutes. Add the wine, increase heat to medium high and cook until there is no liquid. Remove from heat and add 2 tablespoons butter.

Preheat oven to 400 degrees F. Coat a baking dish or large pie plate with oil (or cooking spray).

Slice the potatoes and tomatoes 1/4-inch thick. Arrange tomatoes and potatoes in the baking dish, sprinkle with salt and pepper to taste. Spoon the caramelized bacon reduction over the top and be sure to evenly dribble the butter sauce too. Pour enough heavy cream in the dish until it comes up half-way of the vegetables. Cover with foil and bake for 40 minutes.

Remove foil, sprinkle lightly with cheese (okay, as much as you want) and top with a thin layer of Panko bread crumbs. Slice the remaining butter in thin slivers and random place on top. Bake uncovered another 15 minutes or until gratin is toasted and brown.

Chicken Tortilla Soup Recipe

2011-12-10T07:40:00.000-06:00

To the toes...

The latest cold front to come through made everyone shiver from head to toe and the remarks from most weren't exactly meant to share in a friendly Christmas spirit way. We really do not like cold weather in these parts so when it dips below 30 degrees many of us start doing and saying things we normally would not. I have always found there is nothing better that a bowl of some hot goodness to warm you up and get you speaking pleasantries again. Something that will warm you up from head to toe like this wonderful bowl of soup that reminds me of spending leisurely days in Mexico.

This is one of my favorite recipes, so rich in flavor and so good for you too; chocked full of vitamins, antioxidants with enough capsaicin to clear up a stuffy head, plus all the 'feel-good' tastes. I like to make it for a casual lunch or a simple dinner and it is perfect as a soup course when serving Mexican or Tex-Mex flavored meals. It is also great to share with a sick friend, a shut-in or a neighbor.

Try it, it will warm you up too.

Chicken Tortilla Soup

-or leftover Turkey

2 main or about 4 soup course servings

2 medium tomatoes
1 small onion, cut into wedges
1 garlic clove, peeled
4 teaspoons canola oil, divided
1 boneless skinless chicken breast half
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon salt
2 corn tortillas (6 inches)
1/2 cup diced zucchini
2 tablespoons chopped carrot
1 tablespoon minced fresh cilantro
3/4 teaspoon ground cumin
1/2 teaspoon chipotle chili powder
1 cup chicken broth
1/2 cup spicy hot V8 juice
1/3 cup frozen corn
2 tablespoons tomato puree
1 1/2 teaspoons chopped seeded jalapeño pepper
1 bay leaf
1/4 cup cubed avocado
1/4 cup shredded Mexican cheese blend
1 tablespoon cilantro leaves, chopped (optional for garnish)

Set oven on broil with rack about 4 inches from heat source.

Brush tomatoes, onion and garlic with 1 teaspoon oil. Broil for 6 to 8 minutes or until tender, turning tomatoes once. Peel and discard charred skin from tomatoes; place in a blender. Add onion and garlic; cover and process a couple of minutes or until smooth.

Sprinkle chicken with lemon-pepper and salt; broil for 5 to 6 minutes on each side or until juices run clear. Cut one tortilla into 1/4-inch strips; coarsely chop remaining tortilla. In a large saucepan, heat remaining oil. Fry tortilla strips until crisp and browned; remove with a slotted spoon.

In the same pan, cook the zucchini, carrot, cilantro, cumin, chili powder and chopped tortilla over medium heat for 4 minutes. Stir in the tomato mixture, broth, V8 juice, corn, tomato puree, jalapeño and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.

Cut chicken into strips and add to soup; simmer 5 minutes longer. Discard bay leaf. Garnish with avocado, cheese and tortilla strips. Add additional chopped jalapeno if desired.

Momma's Tarlienne and My Tarlerinine ~ beef, corn and noodle casseroles

2011-12-07T07:40:00.000-06:00

So what's in a name?

This is the time of year that I kinda get a warm feeling to bring out family favorites, recipes that made history in our household as not only being exceptionally good but uncommonly unheard of to the rest of the world. At least we thought so, as we grew older and shared these meals with others, folks around exclaimed they had never heard of such yet gladly cleaned their plate at our tables.

Of late, I have amused myself with seeing such wonderful, family recipes being shared by many of you and those in the subscribed papers and magazines. The names of these heirlooms are priceless. Several weeks ago before Thanksgiving, Aunt Caroline's Sweet Potato Bomb got my attention, as did MeMaw's Sticky Dream Pie and recently, Polly's Pink Stuff. Some just have the interest factor like Granny's Scrambled Ham, Uncle Red's Smoked Butt, and Aunt Lucy's Goosey Gander.

The recipe today is one from my own kitchen derived from one of my Mommas, Tarlienne, and one I have yet to come across, at least with the same name. Somewhere along the way, I suppose the name of hers became mistakenly misspoken as in the pronunciation differed with our dialect and all; imagine that if you can. There are two with similar spelling relating to her recipe; one being Talerini, similar in ingredients adding chili powder and omitting the mushrooms. Then there is the other, almost a clone use of ingredients as Mommas called Talerine with the heavy addition of black olives. Since all recipes have one common component being noodles, I suspect all names are derivative of Tagliarini, an Italian thin noodle. The recipe Taglarini goes in another direction with the use of cream corn and tomato soup along with the mainstay of beef, corn and noodles. However, a direction that I wanted to try, using Momma's recipe, leaning toward a Talerini but with a Tex-Mex, chuck-wagon meaty, cheesy and tomato-like appeal is the one I came up with - Tarlerinine. Enjoy!

Tarlerinine

1 -16 ounce package Ruote (wagon wheel) pasta, just undercooked
1 1/2 pounds lean ground beef
1 large onion, chopped
1/2 medium bell pepper, chopped
Taco seasoning mix
1/2 cup beef broth
1/2 cup tomato sauce
1 can kernel corn, drained
1 -14.5 ounce can diced tomatoes, not drained
1 -16 ounce can pinto beans, rinsed and drained
salt and pepper to taste
16 ounces shredded American melting cheese blend
1 cup grated sharp cheddar cheese

Preheat oven to 350 degrees F.

In a large skillet, cook the ground beef over medium high heat until brown and liquid has reduced to just the grease in the pan. Add the onion and bell pepper, tossing to coat and cook for about 3 minutes. Remove from heat, push meat mixture to one side, and tilting the pan, soak up any grease with paper towels on the opposite side. Return to heat and stir in the seasoning mix stirring well. Add the beef broth and tomato sauce and bring to a boil. Simmer on medium low until thickened, about 10 minutes. Stir in the corn, tomatoes and gently fold in the beans. Add salt and pepper to taste and fold in the melting cheese.

Place the pasta in a 13x9-inch greased casserole dish. Spoon the meat mixture over the pasta and spread evenly. Mix with a spoon to randomly toss about the mixture. Cover with foil and bake for 30 minutes.

Remove from oven, remove foil and sprinkle the cheddar cheese on top. Bake another 15 minutes uncovered until cheese melts.

Note: Serve with buttered tortillas, cornbread and add broken corn chips as a topping along with sour cream, salsa and pickled jalapenos.

Momma's Tarlienne
from Grits to Guacamole Cookbook

6 ounce package egg noodles, cooked
1 large onion, chopped
2 tablespoons butter
1 pound lean ground beef
1 can kernel corn, drained
1 can mushrooms, rinsed and drained
1 can diced tomatoes, drained
1/2 pound grated sharp cheddar cheese -divided
salt and pepper to taste

Cook the onion in the butter until clear and add the beef. Cook until browned and remove excess grease. Stir in the corn, mushrooms, tomatoes and half of the cheese. Add salt and pepper to taste. Place cooked noodles in a buttered casserole dish and pour the meat mixture covering the noodles.Cook covered at 350 degrees F. for 30 to 45 minutes. Remove cover, top with remaining cheese and bake another 20 minutes until cheese starts to brown.

White Lima Bean Soup from Ham-bone Stock

2011-12-02T16:00:00.000-06:00

Good for the soul...

Known to many southern and soul food enthusiasts, beans play a very important part of our diet. The fact that dried beans are cheap makes them a significant star at every meal. Thank goodness there are hundreds of varieties of these legumes and they come in all sizes, colors and varying shape which are woven into our history. Farmers plant beans along side grain, in harmony, as each helps the other to grow. Beans are an essential part of our diet and cooks from all over the world combine the amino acid of beans along with that from grains in forming a complete protein thus laying a foundation for growth and development for our bodies. However, many of us do it unknowingly, without thought or knowledge, we just know it goes together so well.

Take this interpretation of an old southern recipe for example. It makes a creamy full-bodied soup broth and with the help of traditional cornbread used to sop up the thick, gravy-like liquid, together the two creates a harmonious yet joined complete meal. The recipe is the same between kitchens and households with an omitting of an ingredient and maybe an addition or two of others but, the essence remain in tact. The meat flavoring of choice by many is smoked pork neck bones or ham hocks, smoked turkey legs and my favorite, the one I am using today, a leftover ham-bone with a good bit of meat clinging to it. The choice of vegetables is solely up to you as to your liking and more important, what’s available in the storage bin or pantry. I’ve seen kale, collards, leeks, root vegetables, even hominy added; whatever makes your tongue quiver. And too, the type of beans used depend on what’s available. To me, the giant white limas are quintessence of this treasured recipe and a few to mention are beans such as Corona, Gigandes, Madagascar, White Runners or any white well flavored flat bean will do just fine.

Enjoy!

White Lima Soup
made with ham-bone stock

6 cups soaked large white lima beans (1 pound dried)
2 quarts chicken stock
1 meaty ham bone
2 small bay leaves
pinch of thyme and oregano
3 slices thick-cut smoked bacon, chopped
1 large onion, chopped
3 celery stalks, chopped
1 garlic toe, finely chopped
3 large carrots, chopped
1 cup chopped ham
2 large potatoes, peeled and cut into 1-inch pieces
Salt and pepper to taste

Soak beans overnight however you like, I prefer the stove top/oven method (see Soaked and Cooked Tender Beans). Drain and put aside. Now if you are in a hurry, 4 -15 ounce cans will do, just be sure to rinse well.

In a large stockpot, simmer the ham bone in the stock along with the bay leaves, thyme and oregano for at least a couple of hours, the longer the better. It is ready when the meat falls off. Remove bone and ham from the pot and place on a platter discarding the bone. When cool to touch, shred or tear the ham into bite size pieces. Put aside.

In a skillet, fry the bacon until fully cooked. Remove bacon with a slotted spoon and set aside. Add onion, celery, garlic and carrots to bacon grease and sauté over medium heat until onions are translucent. Remove vegetables with the slotted spoon and add to the stockpot.

Add the limas, ham to the pot and bring to a boil. Add the potatoes, bacon, salt and pepper to taste, and bring back to a boil. Skim off any foam that rises to the top. Reduce to a slow simmer; cover and cook on low for about 45 minutes or until beans are tender and begin to break down.

Serve with hot cornbread and butter.

Banana Crumb Pudding Cake with Caramel Sauce

2011-11-29T19:22:00.000-06:00

Out of this world...

Every holiday, and I mean just about every one on the calender, is a celebration for a certain dessert that might mean very little to some folks, but around my house, if it's not made, we are in trouble. I'm talking about Mary's Banana Pudding. Like I said, no matter the season, no matter the holiday, it's either on the dessert table or made to take to some other household. And like I said, if we don't we're in trouble. It's a cold, creamy custard type with ripe bananas and wafers suspended in the vanilla pudding base creating bliss with each mouthful. Sounds pretty good doesn't it but then there's the underlying tartness of sour cream that makes it shine above all other puddings if you ask me.

Now I have on many occasions had a bowl of hot banana pudding, some with mile-high meringue, some with dollops of whipped cream or off-the-charts ice creams and even one with a caramel bourbon sauce. Let me be clear when I say, I don't like hot banana pudding no matter how much you fancy it up.

This is about as close to a warm banana pudding dessert I declare to my liking. Served warmed, the soft and moist banana cake with the rolled oats and toasted coconut is just a delightful taste sensation all by itself, but then there is the vanilla wafer crumb crunchy topping that sends this into outer space. Of course, ya know me, taking a cue from those fancy hot puddings, I added a warm caramel sauce to take it into another orbit.

Enjoy!

Banana Crumb Pudding Cake

so moist, it taste like it's made with pudding and paired with the Caramel Sauce creates a tantalizing taste of a bread-pudding-like dessert cake

2 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
4 ripe bananas, mashed
1 cup sugar
1 stick (1/2 cup) butter
2 large eggs
2 teaspoons vanilla extract
1 tablespoon brandy or cognac
3/4 cup buttermilk
1/2 cup flaked coconut, toasted

Crumb Topping:
1/2 stick (1/4 cup) butter
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup vanilla wafer crumbs
1 cup granola (with nuts and fruit is what I had on hand)
1 cup chopped walnuts or pecans, toasted

Preheat oven to 350 degrees F. Grease a 13x9-inch cake pan and put aside.

Make crumb topping by blending with a fork the butter into the sugar and spices and slowing mixing into the wafer crumbs. Stir in the granola and walnuts. I find it easily, and faster, to mix this with my hands incorporating all together uniformly. Put aside.

Mix the flour, leavening, salt and oats together in a bowl, put aside.

In a large mixing bowl, cream the sugar and butter until light and fluffy. Beat in eggs one at a time mixing well. Beat in the vanilla and cognac. Mix in order the flour, buttermilk and mashed bananas alternating in three intervals. Scrape down the sides of the bowl during the last addition. Fold in the coconut with a spatula.

Spread the batter into the prepared pan, even out with the spatula and sprinkle the crumb topping on top. Even out the topping and lightly press down a bit forcing some into the cake batter.

Bake in the oven for 35 to 40 minutes or until center tests done. (I still use a wooden skewer for the test) Remove from oven and let cool about 20 minutes before seving.

Easy Caramel Sauce
1/3 cup packed brown sugar
2 tablespoons butter, room temperature
3 tablespoons heavy whipping cream
pinch of salt
1/2 teaspoon water
1/2 teaspoon brandy or cognac

In a small heavy saucepan over medium heat, combine sugar, butter, cream and salt. Bring to a boil and cook for 1 minute.

Remove from heat and stir in the water and cognac until smooth. Serve slightly warm or at room temperature.

Last Chance - Game-Day Week 14

2011-11-26T00:00:00.000-06:00

Week 14 Submission ends midnight Tuesday, Nov 29th

Voting Starts Nov 30th

Last Game Folks ~ Game-Day Week 14

This is the last week to enter recipes for this football contest. I want to thank all of you for entering and especially you who did so on a regular basis. The leader-board clearly shows a few of you with whopping total points and a clear lead over other contestants but of course, it still comes down to the draw-off at the beginning of the year, right in time for the BCS National Championship Game in New Orleans.

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Cortlandt’s Bread Pudding

2011-11-25T07:14:00.000-06:00

The secret's in the sauce...

Like so many of my favored recipes, this one originates from the humbled working class and makes use of scraps or stale bits of bread, a few by-products from perhaps the wealthier kitchens. Known as the poor man's pudding, this became a very special treat by simply adding a little fat, milk, sweetener along with fruit or nuts to the stale bread bits. In earlier times, the pudding mixture was housed in a sop, a hollowed out loaf of bread as a way to contain it. Today, we enjoy making this dessert in large baking dishes, even single serving ramekins and we are fortunate in being able to afford the luxuries of adding desirable ingredients. I have many times come across recipes for bread pudding with just about every baking ingredient imaginable and I must say, I always favor the ones with true southern characteristics; but I bet that surprises no one.

This recipe is from Cortlandt Inge, local chef and wonderful neighbor just down the street. Cortlandt has a long background of preparing for many fine restaurants in cities of NYC, Washington, Chicago, Seattle before finally returning home to jump start many here and we are glad to have him in Mobile. Inge's whiskey sauce is what gives this bread pudding its deep, rich color.

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Turkey Jambalaya

2011-11-23T01:00:00.000-06:00

Turn leftover Turkey into Something Special...

Okay, there are 1 million things to do with leftover turkey.

Here is number one-million-and-one.

Debone turkey carcass for valuable meat, use any leftover slices of meat that did not get eaten or purchase smoked turkey legs (about 3 pounds) to have enough meat for the jamabalaya. You will need to precook the turkey legs.

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Gobble-Wobble, It's Turkey Football Time

2011-11-19T00:00:00.000-06:00

Week 13 Submission ends midnight Tuesday, Nov 22nd

Voting Starts Nov 23rd

Gobble-Wobble ~ Game-Day Week 13

Folks, since pigskins and turkeys go together so well, (they do, don't they) this week I thought it would be nice to share your favorite Thanksgiving recipes instead of football related ones. So be sure to link in recipes for the big day.

This is the best time for rivalry in football classics and some of the better match-ups are in the coming week.

OKAY, let's get to the good stuff - Read more »