Drick's Rambling Cafe

My New Best Roasted Chicken

2012-02-27T06:00:00.000-06:00

Call me crazy...

Okay, so I've been through this phase where I've roasted chickens laying totally 'flat-out' on a pan and I swore I would never attempt to change. It's true, flatten birds roasted this way are simple to cook, are most evenly cooked and when marinated in a buttermilk yogurt brine beforehand, are totally full of flavor and always come out tender. Then I went through another phase of an engaging idea of sort, a foolproof way to roast a whole chicken with the most marvelous lemon flavor that is still tops on my list. Of course, there was that other way, the time I roasted 2 birds in the slow cooker, ... yes, I did and they too were delicious.

So why on earth would I want to try another method, risk failure or better yet, improve my chances of making a favorite Sunday dinner? I'm a food blogger and a recipe writer, plus the fact that I enjoy eating helps immensely. Now I cannot take all the credit for this recipe as with the many ways roasting a chicken, this method is favored by many and the list of ingredients are on many cookbook pages as well. Still, I think the combination of flavors is somewhat unique and the cooking method is right on, at least for the coming Sundays until I get another idea. Enjoy!

My New Best Roasted Chicken

1 -3.5 to 4 pound whole chicken
1/4 cup butter
3 tablespoons olive oil
1 tablespoon lemon juice
2 bay leaves
1/2 tablespoon celery salt
1/2 teaspoon salt
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons cold butter, cubed into 4 pieces each
1 onion, quartered
1 large celery rib, coarsely chopped
1 lemon, quartered
1 cup chicken stock
1 cup water

Rinse the chicken under cold water inside and out. Pat dry with paper towels.

In a small saucepan, melt the butter and mix in the olive oil, lemon juice and bay leaves. Simmer on low for a couple of minutes. Remove from heat and let set.

In a small bowl, mix the 5 seasonings together. Sprinkle a good tablespoon into the cavity coating as much of the inside as possible. Add remaining seasoning mixture to the butter mixture.

1st roast, breast side down

Place the onion and lemon quarters along with the chopped celery and butter cubes into the cavity of the chicken. Truss the chicken legs.

Brush the seasoned butter mixture all over the outside of the chicken.

2nd roast, breast side up

Place the chicken in a roasting pan (on a rack preferably) breast side down and pour chicken stock and water in the bottom of the pan. Place pan in the center of the oven roasting for 20 minutes. Reduce the oven temperature to 400 degrees F. and turn the chicken over, breast side up. Continue roasting about 40 minutes or until internal temperature reads between 175-180 degrees F. The chicken is done when it turns a lovely golden brown and the legs wiggles loosely when twisted.

Remove from oven, tent with foil and allow to rest at least 15 minutes before carving. Use the pan drippings to make a bodacious gravy.

Note: If you find your roasting rack too large for a single chicken, place a crumpled ball of foil under a baking rack to raise the bird from the drippings.

No Yeast Cloverleaf Rolls

2012-02-25T08:00:00.000-06:00

New meaning to

Quick Breads

Thumbing through a magazine, Esquire of all places, I came across a recipe for easy rolls simply called 'Meltaway Rolls' and reading through the ingredients I remember I had a very similar recipe in my family's file. I imagine the recipe in file dates way back in time, probably from a newspaper or magazine too. It uses no yeast and makes a biscuity buttery roll that I remember being outstanding.

The meltaway roll recipe uses a biscuit mix whereas the one saved from Momma's kitchen uses flour and lots more butter. The one ingredient both have in common is the use of sour cream.

This is a very easy recipe, requires no rising time and can be made in less than 45 minutes, with quick hands. It takes me about an hour total including cooking time. Enjoy!

No Yeast Cloverleaf Rolls
makes about 36 small rolls

2 1/2 cups self rising flour
1 teaspoon sugar
1 cup (8 ounce container) sour cream
1 cup (2 sticks) salted margarine (or half butter/half margarine)

Preheat over to 450 F.

Sift flour and sugar in a medium bowl.

In a saucepan, melt the margarine over low heat and when just melted, remove from heat and whip in the sour cream blending well. Add this to the flour stirring well to make a soft bread mixture. Refrigerate for about 5 minutes.

Remove from fridge and pinch away dough to make small balls (about marble size) for mini size muffin tins or a tad bigger for small tart pans. The three balls should be just a bit oversize to nestle comfortably in the tin. Of course, you could aways place 4 balls in each cup making 4-leaf clover rolls (better luck, so they say). Roll balls on a lightly floured surface on in the palm of hands.

Bake in the preheated oven for 10 to 15 minutes or until tops begin to turn golden brown.

Big Mama's Creole Meatballs in Red Gravy

2012-02-18T05:00:00.000-06:00

Ida Claire, you still amaze us....

Every time I come across a recipe from our beloved Aunt Ida, I know it is a good one. She has yet to let us down, even though many folks have forgotten of her, bless her heart. So when I came across this recipe a while back found in Aunt Ida's notes, I knew that if she loved it, we would adore it too.

Now unfortunately, I do not know anyone in our family referred to as Big Mama although there is something familiar about the name in association with my Grandmother Zeigler's side of the family. As I recall, many times we passed a beautiful, white house out in the country on the way to Sherling's Lake and it seems that was 'Big Mama's house' or where it once stood, or something another. But Aunt Ida did not know my Grandmother and she was not from my hometown so I know this is not a recipe from rural Alabama and because of the Creole, Italian along with the Southern ingredients, it must be from the Gulf Coast area or from a port city in the south. That would make much more sense in knowing Big Mama was either family or a friend of Aunt Ida.

The recipe dapples far enough into Italian influences to be considered Italian but like so many of my favorite offerings, this recipe has just enough charm of Creole and southern flavorings to make it a classic standard in our house. In fact, this is one I am adopting and will repeat many times. Thank your Aunt Ida and Big Mama who ever you are.

Aunt Ida kept splendid notes and when it came to recipes, she many times offered suggestions as if it was a work in progress, comparing one technique with another in seeing which worked out the best. In the meatball recipe below, she mentions 'while mixing the meats with the seasonings (and here I know she includes vegetables too) use a cold metal spoon, dipped in ice water and gently fold mixture together.' She forgos of using her hands as the temperature and pressure will pack down the meat and will make it tough after cooking. Only at the very last of shaping does she roll the meatballs into orbs using her hands and then the hands 'should be ice cold.' She also mentions in making the sauce a variation for a brown Creole sauce using a dark roux.

I dunno about you, but I am glad I found this recipe. I appreciate Aunt Ida for doing most of the legwork in developing the original recipe from Big Mama, whomever family she reigned.

Enjoy!

Big Mama's Creole Meatballs in Red Gravy

Creole Meatballs:

1 medium piece day-old French bread (about a 3-inch slice)
1/3 cup sweet cream (half-and-half)
5 or 6 fresh pork hot sausage (like DiMaggio's Spicy Cajun Sausage)
1/2 cup minced fresh parsley
1/2 cup chopped sweet onion
1/2 cup chopped red bell pepper
1/2 teaspoon crushed oregano
1/2 teaspoon crushed basil
1/2 teaspoon crushed thyme
3 toes of garlic, minced
1/2 teaspoon salt
1/4 teaspoon white pepper
1 pound fresh ground beef hind-end roast (I used a 85/15 ratio ground round)
1/4 cup grated Parmesan cheese

In a small bowl, break the bread into small pieces and add the cream. Let set for an hour.

Remove casing from each of the sausage and cut each into half. Place sausage in the bottom of a large mixing bowl. Sprinkle the parsley, onion, bell pepper and seasonings over the sausage.

Break the ground beef and cover the vegetables. Take the bread, squeezing out just a little of the cream, and place evenly on top of the beef. Top with the Parmesan cheese.

With a heavy metal spoon, gently fold the layers together dipping the spoon from time to time in ice water in keeping the mixture cold. Do not pack mixture down or tighten it up, Aunt Ida states that 'Big Mama's balls are loose.' When fully incorporated, dip your hands in the ice water, dry them off and place a large spoonful (about 1 1/2-inch diameter) in one palm. Tenderly roll into a ball and place on a baking sheet. Repeat keeping hands cold until finished.

Big Mama fried her meatballs, but I chose to bake mine in a preheated 400 degree F. oven for 10 minutes. Remove, and turn meatballs over. Bake another 10 to 15 minutes or until center is done. Remove to drain on paper lined plate.

Add meatballs to the sauce if desired before serving.

Creole Red Gravy:

2 tablespoons lard (Ida used vegetable oil but I use olive oil)
3 or 4 toes of garlic, sliced in half lengthwise
3 bay leaves, divided
1 cup finely chopped yellow onion
1 stalk celery, finely chopped
1/2 cup finely chopped bell pepper
4 large Creole tomatoes, diced (or about 7 ripe Roma tomatoes diced or 1 -14.5 oz can petite diced)
2 cups chicken stock
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1 tablespoon minced fresh thyme (or 1 teaspoon dried)
2 tablespoons flat leaf parsley, chopped
Dark Roux or 1 -6 ounce can tomato paste
Hot pepper sauce to taste
1 to 2 tablespoons minced fresh garlic
3 springs spring onions, minced

Heat a stockpot or large oven over medium heat, add olive oil and when hot add the sliced garlic and 2 of the bay leaves. Cook until garlic in brown on both sides stirring all while. Remove garlic and bay leaves from the pot with a slotted spoon. Add the trinity (onion, celery, bell pepper) and sauté over medium-low heat until onion edges start to brown, about 6 to 8 minutes, stirring frequently to caramelize. Add the tomatoes cooking another 2 minutes.

Add the chicken stock or enough to cover tomato mixture by 1/2-inch. Add the remaining bay leaf and the seasonings stirring while bringing mixture to a low boil. Reduce heat to low simmer. Add a dark roux thickener for a brown Creole sauce or the tomato paste for the red sauce pictured here. Cook for about an hour stirring often. Adjust seasonings if needed and add the hot pepper sauce to taste. Bring sauce back to a low simmer. Remove bay leaf and stir in the fresh minced garlic and green onions right before serving.

Serve with pasta, rice and meat dishes.

Mobile Mardi Gras, behind the scenes...

2012-02-17T18:00:00.000-06:00

Jester prop

Thanks Julia,

for allowing me to share these pics of just a few of the wonderful, brilliantly staged events you and Ron have created this year. Some folks say you have to be crazy to be in the business we are in but after seeing these snapshots of jobs, the long hours you put into it pays off so rewarding. Well done Julia, and the rest of the gang too.

I do not know how many events your crew has covered since carnival season started back in November; 40, 50, 60? But just a couple of more days before it's all over and then you get to rest . . . yeah right. you see, Julia's getting married next month so I know there will be no rest.

In the mean time, thanks again guys. I thoroughly enjoyed seeing all of the pics from this year. For the folks outside of Mobile, Julia and gang handles the Special Events side of our company and executes all aspects of parties, dances and Mardi Gras balls.

Here are just a few pics from this season:

underwater stage

Bee stage

another Jester prop

Dance floor for a ball

yet another Jester prop


jungle stage

table centerpiece


MCA King's Coronation with backdrop

Promenade area for King's Coronation

All photos property of Julia Greer

Mardi Gras Parade Pic's

2012-02-12T17:00:00.000-06:00

Greetings from

Mobile AL

For those of you requesting more of what's going-on ... here are a few pics from the first few weeks of parades.

Only 10 more days to go and 26 parades!


Krewe de la Dauphine


Island Mystics


Bayport Parading Society


Pharaoh's Mystic Society


Conde Explorers


Order of Polka Dots


Order of Inca


Mobile Mystics


Maids of Mirth


Butterfly Maidens

Krewe of Merry Mates

Mobile Mardi Gras Museum

2012-02-09T05:00:00.000-06:00

Mardi Gras Fun Facts

The Mobile Carnival Museum highlights the history of Mardi Gras in its true birthplace - Mobile Alabama.

Mardi Gras in Mobile has been described as being the largest, family-orientated street party celebration in America. Young and old look forward to claiming their spot on the street, and waiting patiently for the colorful, paper mache’ floats to make their way down the streets of Mobile. It is a celebration staged by the people, for the people. Thousands line the streets for each parade hoping to catch moon pies, beads, themed cups and stuffed animals, among other things.

Now when you have a little time on your hands, in between parades, there is no better place to spend it than our Carnival Museum. The museum offers 14 gallery rooms, a pictorial hallway, theater, den (social gathering area) and gift shop. In addition, the home is registered as a historic building and affords visitors the opportunity to enjoy detailed crown molding, pine floors and exquisite chandeliers.

Here are a few things to do and look for:

♦ Immerse yourself in the rich history and traditions of carnival.
♦ See first hand the intricate designs and artistry of majestic crowns, scepters and robes of Mardi Gras monarchs.
♦ Discover the art of costume design and float construction.
♦ View videos of parades and balls.
♦ Witness the pomp and pageantry of past coronations.
♦ Browse a pictorial gallery of historical photographs dating back to 1886.
♦ Experience a behind the mask view of the street party by climbing aboard a rocking float.
♦ Become a costumed youth rider in the Little Mystics Den.

Location:
355 Government Street
Downtown Mobile, Alabama
251-432-3324

Hours:
9:00 am - 4:00 pm
Monday, Wednesday, Friday and Saturday
Open by reservation during all other days and hours

Admission:
Adults: $5.00
Children: $2.00
Handicap Accessible
Tours and Groups Welcome

Favorite Root Vegetables

2012-02-07T05:00:00.000-06:00

rutabagas with stewed squash, butterbean and speckled bean medley

Winter in the South...

.. means cool climate vegetables like collards, turnips and a few other cooler weather leafy greens enjoy a growing season of five or six months. We grow turnips for the vegetation, not the root that most folks think of when scanning across the vegetable bins at the market. Sure, we eat them too, but it ain't our favorite part of the plant. Most root crops are imported to our area. Now, we do grow new potatoes, sweet taters, horseradish, garlic, onions, even peanuts and soybeans (yes, it's a storehouse of energy in a shell) and we can in good conditions grow the likes of carrots, radishes, beets, parsnip, salsify and Irish taters too.

The best time to cook any vegetable is during it's peek season and with the root crops, that means early in the season when the roots are still young and sweet.Roasting is a great way to bring about the natural sweetness of root crops. I guess my favorite is rutabagas and the roasted version I do sometimes is about as good as I know, unless you prefer the boiled, mashed method. Most folks tend to cover the vegetables completely with water or stock and that is fine, if that is how you like it. We tend to treat 'em a little different by a quick sear or stir-fry in a flavorful fat coating and then allow the rutabagas to steam in their own natural moisture content with maybe just a little help of chicken stock. Of course, we throw in a little southern seasoning just so you'll want a second helping.

Enjoy!

Tender, Southern Seasoned Rutabagas
this is a good way to cook all root crops turnips, parsnips, carrots - just remove from heat when tender

4 to 6 pounds rutabagas, peeled and cut into 1-inch cubes
2 to 4 tablespoons bacon grease (or 4 tablespoons margarine)
2 tablespoons butter (or olive oil if using margarine but hey, it ain't gonna be southern)
1 jalapeño or hot pepper, seeded and chopped
1 teaspoon sugar
1 teaspoon cider vinegar
salt and pepper to taste (lots of pepper)
1/2 cup chicken stock

In a large stockpot over medium high heat, add the bacon grease and butter. When hot, add the rutabagas and toss to coat evenly. Cook, continuously tossing for about 5 minutes to sear the rutabagas. Add remaining ingredients, toss again to distribute the seasonings and cover with lid. When boiling action begins, reduce heat to medium low. Cook tossing rutabagas a couple of times for 1 1/2 hours or until tender.

Rutabagas are considered ready (tender) around these parts when the cubes begin to break down and turn to mush. Of course, you can remove the pot from the heat at any time to your liking...

Warm Creole Potato Salad

2012-02-03T06:00:00.000-06:00

Happy Mardi Gras Y'all...

I know Mardi Gras is a couple weeks away but folks, I'm a plum heels over head, up to my armpits and neck, right slap in the middle of our busiest part of the year - it's winding down the Carnival Season here in Mobile. Carnival season starts in November with the announcement of the the season's Debutantes and from then on, it's a full gallop to the finish line. Not that I am comparing these young ladies to fillies whatsoever, but I don't know how they maintain their stamina. Week after week, day after day with some going to two or more social gatherings, parties and soirees within an evening. Grand, regal events where Mobile's finest of royalty gather within the season to down millions of glasses of who knows what along with plates and dishes of lots of good food to eat. Now I am not in the social crowd mind you, but I do deal in business and enjoy observing from the outside looking in... the fact that at the end of my work day as the parting is just starting, I get to walk away is fine with me.

So with that I give you a few photos of a delightful, very flavorful potato salad we enjoy that is really great all season but so darn good with the heavy pre-lenten foods of Mardi Gras.

Enjoy!

Warm Creole Potato Salad
this is a small helping, only feeding about 4 folks - adjust for crowds

2 pounds red potatoes, washed and cut into quarters
1/4 cup diced celery
1 small onion, diced

Creole Dressing:
2 tablespoons white wine vinegar
1/4 teaspoon celery seed
1/4 teaspoon dried crushed tarragon
1 teaspoon lemon juice
1 tablespoon small capers
1 teaspoon granulated sugar
1 teaspoon Hungarian paprika
1/2 teaspoon sea salt
1/2 teaspoon dry yellow mustard
1/2 teaspoon mustard seed
1/4 teaspoon coarse ground black pepper
1/2 cup light olive oil

In a large pot of boiling salted water, cook the potatoes until tender but still firm, about 15 minutes. Drain and return to pot with heat turned to lowest setting, uncovered. Allow potatoes to dry for about 5 minutes. Remove from heat.

In a bowl, combine the ingredients for the dressing whisking in the oil as the last addition. Then stir in the celery and onion and pour this over the hot potatoes. Fold just enough to incorporate, cover and let set to meld flavors before serving,

Note: This is really great served with crumbled bacon on top, but then, I didn't have to tell you that, did I?

Oven Roasted BBQ Pork Loin Chops

2012-01-31T17:00:00.000-06:00

Lean and Sassy!

That is just how I felt after eating one of these beautiful cuts of tender, tasty pork 'steaks' last week. Why I could have 'whupped up' on any scaredy cat that came a'calling... I say that because of late there seems to be a lot of kitties and tom-catting going on, roaming around our neighborhood, ferel cats I suppose, doing their kitty-kat business at all hours during the darkness of night. Now I am a friend of all animals but don't mess with my nocturnal habits. I mean, that is one godawful sound, especially when awoken during the middle of the night.

I know this recipe has nothing what so ever to do with tom-catting ways, so I am not going to even try and make a connection. But this is an old southern way of marinating pork in producing a very flavorsome and succulent, tender chop. Finish it off with a smigen of barbecue sauce and it tastes as if it spent hours on the grill.

Enjoy!

Oven Roasted BBQ Pork Loin Chops
2 servings

2 - 2 inch thick pork loin fillets, butterflied
2 tablespoons olive oil
2 tablespoons barbecue sauce

Marinade:
juice of 1 orange
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/3 teaspoon crushed red pepper flakes
1/4 teaspoon dried crushed oregano
1/4 teaspoon ground ginger
1/8 teaspoon onion powder
1/8 teaspoon coarse ground black pepper
pinch of dried crushed thyme

Mix all marinade ingredients together in a glass container just large enough to hold the pork. Arrange pork in container and refrigerate covered for about 4 hours turning the meat over half way during the marinating time. Remove dish for 1 hour prior to cooking.

Preheat oven to 325 degrees F.

Heat an ovenproof skillet on medium high heat and when hot add the olive oil and immediately add the pork. Cook 2 minutes, turn meat over and cook another 2 minutes. Add about 2 tablespoons of the marinade on top of each pork fillet. Place in the oven uncovered and cook for 8 minutes. Remove and turn the meat over and spoon 1 tablespoon of barbecue sauce on each piece of meat. Turn oven to broil and cook another 5 minutes or until internal temperature of meat registers 160 degrees F.

Remove from oven and let rest for about 5 minutes before serving.

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

SPECIAL BONUS

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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