JBug's Kitchen Antics

Pumpkin Chocolate Cheesecake Bars

Tiz' the season of the great pumpkin and while most of us think of it in terms of pie, like any other member of the squash/gourd family, it can be used in sweet or savory dishes. We'll be show casing squash this week as a recurring theme so I thought we'd start the enjoyment with something familiar and our sweet treat of the week.

Pumpkin Chocolate Swirl Cheesecake Bars with a Gingersnap Crust

Inspired by a Rachael Ray recipe, I took the liberty of changing it up a bit by using crushed gingersnaps as the base instead of chocolate wafer crumbs. For some strange reason, chocolate wafer cookies are a little hard to find these days and I didn't want to go the Oreo route because the leftovers are too tempting. No matter though, because the spices in the cookie are synonymous with pumpkin anyway.  I added more spice to the cream cheese, sugar and egg combination too along with a wee dram of bourbon...please don't be telling Big Guy I'm using his Knob Creek to cook with or he'll be locking the liquor cabinet on me. I figured he wouldn't miss 2 teaspoons of the stuff unless he's marked the bottle. Yikes...I'd better check.

Anyway, there's lots of versions of pumpkin chocolate cheesecake bars out there and while most of them place the chocolate layer next to the crust, this particular version has the chocolate combined with a portion of the cheesecake filling and swirled into the top. 

I think they're pretty good, if I do say so...incredibly rich, creamy and oh so slightly decadent. 

Pumpkin Chocolate Swirl Cheesecake Bars (from JBug’s Kitchen adapted from Rachael Ray)

1 cup gingersnap crumbs (approximately 10 cookies)

2 tablespoons granulated sugar

2 tablespoons butter, melted

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2 – 8 ounce packages cream cheese, room temperature

1 cup granulated sugar

1 cup canned pumpkin puree

3 large eggs

3 tablespoons all-purpose flour

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon allspice

Dash ground cloves

1/2 teaspoon salt

2 teaspoons bourbon or vanilla

4 ounces dark chocolate, melted

Preheat oven to 350. Line an 8 inch square pan with aluminum foil or parchment and set aside.

Combine cookie crumbs, sugar and butter in a small bowl and mix well. Pat into bottom of pan and bake for 10 minutes or until slightly firm to the touch. Cool on a wire rack.

Meanwhile pulse cream cheese in a food processor until smooth. Add sugar and pumpkin puree and mix until very smooth. Add flour, cinnamon, nutmeg, allspice, cloves and salt and pulse to combine then add eggs and bourbon or vanilla. Combine. Remove 1 cup of cheesecake mixture into a small bowl and combine with melted chocolate. Pour remainder of cheesecake mixture onto cooled crumb crust and top with spoonful’s of the chocolate mixture. Swirl with a knife to combine.

Bake for 40 to 45 minutes or until set but slightly soft in the center. Cool on a wire rack to room temperature then refrigerate for at least 2 hours before slicing. Cut, wiping knife between each use. 

A year ago - Sweet Potato, Beef and Black Bean Enchiladas 

Two year's ago -  Coq au Vin

Turkey Talk

Canadian Thanksgiving is a mere week away, consequently I think it's time we started thinking about how we're going to cook this year's bird. I'm one of the lucky ones because I can celebrate my favorite holiday twice a year. I'm Canadian married to an American and living in the far south. For some of you just bear with me OK? I'm just planting seeds of turkey cookin' ideas, but for my fellow Canadians, it's time to get the lead out and start planning the menu. 

When choosing your bird, it's important to know that size matters. The term "go big or go home" doesn't necessarily apply when purchasing a turkey. Just remember the bigger the bird, the older it is and possibly tougher too. Personally, I prefer to pick one between 11 and 15 pounds because they're best for roasting, and the meat to bone ratio's darn near perfect. If you're expecting a large crowd of people, it's best to cook 2 smaller birds instead of one big 30 pounder. Your chances are much better for tender, moist perfectly cooked flesh and crisp, mahogany colored skin - at least that's my opinion and I'm stickin' to it. 

As for whether to choose a fresh or frozen bird, it's entire up to you and your budget; however, I'd rather go for the fresh organic free range bird any day of the week and I'll gladly pay the price.

Next question - De-bone or not to debone? Check out Big Guy's de-boning lesson if you're interested in rolling and stuffing a whole bird. Personally, it's one of my favorite methods and the bonus is you've the bones to use for making the most unbelievable stock aka gravy you'll ever drink...er see. You can also end up chowing down on a plate full of glory including a forcemeat stuffed rolled turkey roast. 

When you're roasting a whole bird, to stuff or not to stuff may be your next question and I think it's a toss up as to what method wins. Personally I prefer to stuff my bird before roasting; however, I'm aware there's some danger involved in doing it so I'm extremely careful during the process to make sure the stuffing is handled properly and the bird cooks to the appropriate temperature (165 F).

Removing the stuffing from the bird immediately after it's cooked is also key to making sure you're not visited by Sam and Ella (salmonella). 

With the right equipment, there's other ways of cooking that turkey lurk too. You can always end up with a moist tender bird by using the rotisserie on your barbecue,  or deep fry that puppy too but be sure to pick a good quality bird in the first place and whatever you do, be sure it's fully cooked to the appropriate internal temperature. 

Of course there's other ways to enjoy turkey other than the traditional method(s), although I'm as guilty as most in playing it safe and going with what I know.

I mean, don't forget you can always braise a bird or its parts ...head to the warm waters of the Caribbean and braise the bird in Island spices including lots of fresh ginger, allspice and beer.

Or cook up a huge pot of Mexican style Turkey Mole, loaded with chiles, nuts and spices...whip up some margaritas, bring out the tortillas and have a party!  Sounds like a plan, doesn't it?

 

 

 

 

Whatever you do, however you do it, just remember to relax, have fun and for heaven's sake make sure there's some leftovers so you don't have to cook for at least a day after the big holiday.  Just sayin'. 

 

Stroganoff Meatballs

I've said it before and no doubt I'll say it again - the thing about everyday blogging is we don't get to repeat our favorites very often. It's really kind of dumb in a way because JBug's Kitchen is all about "everyday food" or at least that's my excuse for this particular repetition. 

This recipe is from the Ladies of the Best of Bridge series of cookbooks and it's been in my repertoire for many moons. It's one of Big Guy's absolute favorites and guaranteed to elicit moans, groans and limited dinner conversation so if you'd relish silence while chowing down, this will do the trick nicely. 

While the meatballs are keepers - in fact I made 2 pounds worth of 'em and froze half for later on because they'll take to almost any flavored sauce, sandwich or soup, the real pièce de résistance is the sauce.

Finely chopped onion sauteed until carmelized and jazzed up with ketchup, sherry, and worcestershire sauce, the liquid is a can of beef consomme or even French onion soup courtesy of Campbell's and Company. Thickened with a touch of flour and tarted up with sour cream, it's a perfect foil for the juicy meatballs and darn near addictive topping plain old egg noodles. 

If you're not into making meatballs, you could really just throw the whole shebang together by browning the meat, adding onion, parsley and cooked egg noodles and call it a casserole, but honestly the meatballs are hardly any effort at all. I roll and bake 'em in the oven for 25 minutes and they just kinda' cook themselves.  

Stroganoff Meatballs (adapted from Best of Bridge Series Cookbooks, The Best of the Best)

1 lbs lean ground beef

3/4 cup fresh bread crumbs

2 tablespoons milk

¼ cup onion, minced

1 eggs beaten

Salt & pepper to taste

2 tablespoons chopped fresh parsley

Combine ingredients together and form into balls (approx. 1”). Place on edged cookie sheet sprayed with cooking spray, then bake at 375 for 25 minutes. Remove from pan and set aside.

Sauce:

1/2 cup chopped onion

2 tablespoons butter

2 tablespoons flour

2 tablespoons ketchup

1 – 10 oz. cans beef consommé or French onion soup, undiluted

2 Tablespoons sherry (optional)

1 teaspoon Worcestershire sauce

1 cup sour cream

Salt and pepper to taste

Wide Egg Noodles cooked per package directions 

Caramelize onion in butter (about 10 minutes on medium low heat). Add flour and mix well. Cook over medium heat for 2 minutes. Add consommé and cook, stirring well until thickened. Add ketchup, sherry, and Worcestershire sauce. Lower heat, add sour cream and stir to combine. Add meatballs reheat gently over low heat. (Watch your heat or the sauce will curdle.)  Serve over egg noodles. Makes 4 servings.

A year ago - Oven Roasted Chicken Thighs with Veggies

Two year's ago - Butternut Squash Galette

Quiche Lorraine

I'm really tempting fate by calling this what it is instead of simplifying the moniker and renaming it a bacon and onion pie; however, Big Guy enjoyed it so much last night I figured he'd cut me a little slack. I keep telling him real men do eat quiche and he's living proof.

A JBug original recipe, we've made it before using Ham and Swiss but this time it's loaded with all manner of other good stuff including some of our home cured bacon. I changed it up a bit too by using Jarlsburg cheese instead of regular Swiss but the cheese was lite instead of whole milk which means it didn't melt quite like it should but the flavor was still stupendous, the texture light and fluffy and the crust as crisp as could be.

In case you're wondering how I could reinvent a common quiche of all things, I use half and half instead of heavy cream and add plain unflavored no fat yogurt with the eggs to make the custard - oh, that and the fact it's made in a giant 12 inch fluted porcelain quiche dish. 

Should you be using a regular 9 inch quiche pan, just cut the recipe in approximately half. Oh, by the way I've said this before but I'll say it again - if you're looking for a light fluffy texture to your finished pie, be sure to cube the cheese rather than grating it. Also in order to avoid a soggy crust, be sure to pre-bake and cool it on a wire rack before adding the filling. You'll be amazed with the results!  

It's a great dinner solution along with a crisp salad, and best of all - the leftovers make for memorable lunch fodder too - hot or cold or a fabulous appetizer cut into tiny little triangles and served cold with a glass of white wine. 

A Giant Ham and Swiss Quiche an original from JBug’s Kitchen

Pastry for a 12 inch single crust pie

1 large onion, finely chopped

6 ounces bacon diced

1/2 pound Jarlsburg quarter inch cubes

6 eggs

1-1/2 cups half and half

1 cup plain yogurt

1/4 teaspoon coarse salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon freshly grated nutmeg

Preheat oven to 425. Arrange pastry in a large 12 inch ceramic pie dish, flute edges and prick all over bottom of pie shell with a fork. Bake for 12 to 14 minutes until lightly golden brown. Remove to a wire rack and cool. Reduce oven temperature to 375.

Cook bacon in a large saute pan until crisp. Remove to a paper towel lined plate. Reserving 1 tablespoon bacon fat, disgard the rest then saute onion until softened and slightly golden. Cool. Whisk together eggs, half and half, yogurt, salt, pepper, cayenne pepper and nutmeg until well combined.

Arrange bacon in bottom of cooled crust. Top with cooled sautéed onion and cheese cubes, spreading out evenly. Pour custard over top and bake for 35 to 40 minutes or until knife inserted in center comes out clean. Remove to a wire rack and cool for 10 to 15 minutes before serving. Makes 8 to 10 servings.

A year ago - Sausage and Pinto Bean Chili 

Two year's ago - Braised Beef and Olives

Apple Cider Chicken

Autumn is upon us, although here in Tucson it means we're still dealing with temperatures in the 90's but we can't let that stop us from cooking up something seasonal.

Inspired by Sunny Anderson's recipe on Foodnetwork, never mind by the pork and cider stew we had a year ago, this is a much better use of the treasured hard cider nestled amongst the beer in our refrigerator than the brined pork turned out to be - at least in my opinion. Of course, I don't think there's a bad way to cook chicken anyway but braising it's darn near the best and adding apple cider...well, shut the front door! In fact, deadbolt it while you're there because the aroma is so amazing you'll have to keep the neighbors out somehow!

I seasoned and floured some skinless boneless chicken thighs and browned them till golden, after which the usual onions and garlic hit the pot for added flavor. With the golden brown thighs removed, it's a perfect opportunity to scrape up all the flavor bits on the bottom of the pot too. Followed by wedges of Granny Smith apples, fresh thyme, bay leaf and a touch of rosemary, the chicken was re-introduced and nestled in a mixture of hard cider and chicken stock. Simmered until tender, I thickened the gravy slightly with a slurry of flour mixed with a jigger or two of Apple Jack Brandy for an added je ne sais quoi.

Piled into a nature made bowl of the finest roasted Kabocha squash along with a mix of long grain and wild rice courtesy of Rice a Roni, (yup, JBug's not adverse to using convenience foods ya' know)  dinner was indeed a treat and relatively healthy too. 

Naturally a pile of creamy mashed potatoes or lovely flakey biscuits, or even wild rice waffles or fritters would be a fabulous way to sop up all that incredible gravy, but we'll have to go there again so we can tell you all about it another day. 

Apple Cider Chicken (from JBug’s Kitchen inspired by Sunny Anderson, Foodnetwork.com)

3 tablespoons canola oil

2.5 pounds skinless boneless chicken thighs (approx. 9)

Salt and coarse ground black pepper

1/2 cup all-purpose flour

1 medium yellow onion, chopped

3 cloves garlic, minced

2 Granny Smith apples, peeled, cored and cut into wedges

8 sprigs fresh thyme

1/2 teaspoon dried rosemary

1 bay leaf

1 – 12 ounce bottle hard cider (I used Woodchuck)

1 cup low sodium chicken stock

1/4 cup Apple Jack brandy (or water)

1-1/2 tablespoons flour (I used Wondra instant blending flour)

Heat oil over medium high in a heavy pot with a tight fitting lid. Season chicken generously with salt and pepper then coat in flour, shaking off the excess. Brown in batches without crowding the pan until chicken is golden on all sides. Remove from pan and set aside.

Add onion, garlic, apples, thyme, rosemary and bay leaf to the pan and cook until onion is softened, stirring up browned bits from the bottom of the pot. Return chicken to the pot along with any accumulated juices. Add cider and chicken stock. Heat to a boil, then lower heat, cover and simmer for 30 minutes. Remove cover and cook for additional 15 minutes to reduce liquid. Make a slurry from the brandy and flour and thicken gravy to desired consistency. Taste for seasoning and add salt and pepper as required. Serve with rice or mashed potatoes (or biscuits) to soak up all that good gravy. Makes 4 to 6 servings.

A year ago - Ina's Plum Cake Tatin

Two year's ago -  Sole Almondine

 

Rigatoni with Sausage and Mushrooms

Last night's dinner requirements were for quick and simple and there's not much that can quite fill the bill like a good bowl of pasta. I mean really - by the time the water boils, the sauce is prepped and 11 minutes later the pasta's done and so is dinner.

Adapted from Sable and Rosenfeld's Elegant Entertaining, this bowl of yum is simply sauced with crumbled Italian sausage, parsley, a touch of garlic and fresh mushrooms. The finishing spark comes from lemon zest added at the very end along with a touch of cream (I used half and half) and a dusting of parmesan cheese.  Of course some of the reserved pasta water helps create more moisture in the dish which makes it even more delicious.

By the way, do what I say and not what I did. Add the mushrooms to the sauce after your pasta is already cooked and drained because if they sit for any length of time, their color will darken. It doesn't change the flavor but the pasta just doesn't look as pretty. 

Anyway, next time you're pressed for time, give this one a try. I don't think you'll be disappointed. 

Now off I go - I'm so far behind I think I'm ahead. I've spent the past couple of days alternately ripping and swearing while sewing a bedskirt for our room; consequently, time spent doing anything else has been limited. You can all rest assured there's not much chance this blog will branch out into crafts or needlework because it's apparent I lack the patience never mind the ability to see. I know for a fact I'd have completed the job in half the time had I been able to find my cheaters. Why, I ask you, are they always in the room you're not?

Rigatoni with Italian Sausage and Mushrooms (from JBug’s Kitchen adapted from Sable & Rosenfeld’s Elegant Entertaining)

8 ounces rigatoni, cooked per package directions

2 tablespoons olive oil

3 cloves garlic, minced

1/2 medium onion, chopped

3/4 pound Italian sausage (either sweet or hot)

2 cups sliced mushrooms

1/2 cup cream (half and half is fine)

1/2 cup freshly grated parmesan cheese

1/4 cup chopped fresh parsley

Zest of 1 lemon

Coarse ground black pepper and salt to taste

Reserved pasta cooking water as needed

Heat olive oil in medium sauté pan and add onion and garlic. Cook, stirring often, until onion is softened. Add Italian sausage and cook crumbling until no longer pink. Add sliced mushrooms, cooking for an additional 3 or 4 minutes. Add cream and bring to a simmer. Add cooked and drained rigatoni to the pan along with parmesan cheese and chopped parsley. Cook, tossing pasta until coated with sauce. Add reserved pasta cooking water as needed if pasta looks dry. Toss pasta with lemon zest and season with salt and freshly ground black pepper. Serve with additional parmesan cheese. Makes 4 servings. 

A year ago - Autumn Pork Stew with Cider

Two year's ago -  Apple and Stilton Salad with Shallot Vinaigrette

Braised Beef in Port and Ale Sauce

Another recipe from Cinda Chavich in her High Plains Cookbook and my old home Province of Alberta, last night's dinner actually called for bone in shortribs but stew meat was on sale so I substituted. Hey - I'm a pretty frugal cook in case you haven't noticed. 

No matter the substitution -  this one's a real keeper. In fact, Big Guy has another package of beef cheeks hiding in the freezer and we both agreed they're destined to be done this way pdq. Incidentally I made other changes as you might expect and dredged the beef in flour before browning it and while I may have cut back on the amount of meat in the recipe, I left the liquid the same and let it reduce naturally by leaving the cover off for part of the cooking period. You can see the results. 

Who would ever imagine that tawny port, oatmeal stout, soy sauce and orange juice would marry so incredibly well, never mind the garnish of orange rind and coarse sea salt. I mean it's incredible and really makes the dish sing so for goodness sake, don't leave it out! 

Served on a bed of horseradish mashed potatoes beside more of those fabulous little cipollini onions roasted up all purdy like along with roasted brussels sprouts and purple cauliflower, it was a Sunday night dinner to remember but then again we're celebrating.

The neighbors from hell moved out yesterday and life as we know it will never be the same. Hallelujah! 

Braised Beef in Port and Ale Sauce (from JBug’s Kitchen adapted from High Plains Cookbook, By Cinda Chavich)

1 tablespoon canola oil (more if necessary)

2 pounds stewing beef

1/4 cup all-purpose flour

1-1/2 large onions, chopped

1 large carrot, peeled and chopped

1 stalk celery, chopped

4 large cloves garlic, minced

1 teaspoon crushed juniper berries

1 -12 ounce bottle dark ale (I used oatmeal stout)

1/2 cup port (I used tawny port but ruby would be fine too)

1/4 cup low sodium soy sauce

1/4 cup brown sugar

1 teaspoon ground cumin

1 – 10 ounce can beef consommé undiluted

1/2 cup orange juice

1 small orange, zest removed and reserved

Freshly ground black pepper

Fleur de sel (course sea salt) and reserved orange zest as garnish.

Heat oil in a large Dutch oven over medium high heat. Dust meat with all-purpose flour and shake off excess. Brown well in hot pot without crowding – do in batches adding more oil as necessary. Remove browned meat to a plate and set aside.

Add onions, carrot and celery to the pot and cook until vegetables are softened, stirring fond (browned bits) from bottom of the pot as the vegetables release their juices. Add garlic and juniper berries and cook, stirring for one minute. Add ale, soy sauce, brown sugar, cumin, consommé and orange juice. Cook, stirring up all the browned bits from the bottom of the pot and bring liquid to a simmer. Cut orange in half and add to the pot along with the browned meat. Season with freshly ground black pepper.

Cover pot and cook in preheated 325 oven for 2 hours. Remove lid from pot and continue to cook until sauce is reduced and meat is very tender (another 1/2 hour to 45 minutes). Serve garnished with orange zest and sea salt.  Serves 4 to 6.

A year ago - Ginger Fried Beef

Two year's ago -  White Bean Soup with Ham

Dog Days of Summer

As you can see, while the "dawg" days of summer have officially given way to autumn someone failed to get the message through to the furry beasts. They're camped out on the desk which is one reason there won't be a food filled picture laden scintillating post today from JBug's Kitchen.

The other reason...Big Guy took me out for dinner last night, so there t'weren't nuthin' cookin' anyway. See you all tomorrow.

Cowboy Beans and Cornbread

Nothing quite like a bowl of beans. Heartwarming, nutritious and filling, they're darn near perfect Friday night food fodder. They can hold almost forever in the oven, they can fill a crowd or just a couple and they're great leftover. Need I say more?

We've shared this particular effort with you before adapted from the Ladies at the Best of Bridge cookbook series in Calgary, Canada and I daresay we'll make 'em again too. Also known as Old Settler's Beans, they're too good to pass up. Loaded with lots of bacon, onion, green pepper and garlic, this time I added ground pork instead of ground beef to the mix. After all, it's nearly $2.00 a pound cheaper here than beef but really any ground meat would do in this case. I've even added Italian sausage in the past. The only thing is maybe I should change the name of the dish to something other than "cowboy" beans because I'm almost certain no authentic pure bread rope toting hat wearin' cowboy would be caught dead without beef in his beans. Just sayin'. 

Anyway, combine all that good stuff with canned pork 'n beans, chili beans and sweet stuff like molasses and brown sugar; tarted up with vinegar and barbecue sauce, the sweet sour taste's darn near addictive. Then throw in a wedge of crunchy crumbed cornbread fresh from the cast iron pan and a hot oven and you've a match made in heaven.  Try and see if I'm not right ...again!

Cowboy Bean Stuff adapted from Best of the Best, Best of Bridge Series Cookbooks

6 slices bacon, chopped

1 pound ground pork or beef

1 onion, chopped

1 green pepper, chopped

2 cloves garlic, minced

2 Tablespoons molasses (or maple syrup)

2 Tablespoons brown sugar

1 teaspoon dry mustard

1/3 cup vinegar

1/2 cup barbecue sauce

1 14 oz. can diced tomatoes with juice

14 oz. can chili beans with sauce

28 oz. can pork & beans

1 teaspoon Worcestershire sauce

salt, pepper, Tabasco sauce & red chili flakes to taste

In dutch oven, fry bacon until crisp. Remove and drain. Remove all but 2 Tablespoons bacon fat from pan. Add onion, green pepper and garlic and sauté until vegetables are soft (5 minutes). Add ground pork  and cook until no longer pink. Add all remaining ingredients, heat until bubbling.

Bake uncovered in a 300 oven for 2 hours. 

Simple Cornbread  (an original from JBug's Kitchen)

3/4 cup yellow cornmeal

3/4 cup all-purpose flour

2 tablespoons sugar

1-1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1 large egg

1/4 cup vegetable oil, plus 2 tablespoons for pan

Preheat oven to 400. Place approximately 2 tablespoons oil in bottom of cast iron pan and heat in oven until almost smoking. Meanwhile whisk together cornmeal, flour, sugar, baking powder, baking soda and salt in a medium sized bowl. In a smaller bowl beat egg, oil and buttermilk together. Add wet ingredients to dry ingredients, mixing with a fork only until just combined. Pour into hot pan and bake for 10 to 12 minutes or until a toothpick comes out clean. Makes 6 to 8 servings.

A year ago - Creamy Swiss Onion Soup

Two year's ago -  Vegetable and Sausage Bolognese with Polenta

Hard Cider Brined Pork Chops with Sauteed Apples

We're on a cider kick at our house these days, rather appropriately just in time for apple harvest. Quite honestly, I'm a bit of a newby to the stuff, never having tried it much except for having the odd "snakebite" or two during my travels. For those of you who don't know, a Snakebite is a mixture of beer and hard cider. 

Anyway, much like beer, there are some subtle and not so subtle differences in flavor depending on the brand and naturally also depending on the type of apples used. For example, the Angry Orchard Crisp Apple brand you see on your left is very light in color and flavor, slightly sweet with a dry finish. Strongbow in the middle is imported from the U.K. and has a darker color, almost comparable to a good bourbon. It's rich in flavor, very mellow and goes down real easy. Woodchuck Amber is just that - dark amber in color, slightly sweet but kinda' tart too and definitely says "howdy" when it goes by the tastebuds.  I'd be hard pressed (if you'll pardon the pun) to choose a favorite among them. 

I used Angry Orchard last night to make the brine for this pork chop recipe courtesy of myrecipes.com. Simply hard cider mixed with kosher salt and dried herbs, to be honest I was incredibly disappointed in the outcome. I have a suspicion the whole thing would have worked much better had I heated the cider to dissolve the salt, although the recipe didn't call for that particular step.  

The grilled chops were incredibly tough which means either they didn't soak in enough of the brine during the 2.5 hours I had them marinating, or the pork wasn't the best, or the griller (me) messed up ...yup, believe it not I think I overcooked these puppies although they were only on the grill for 10 short minutes, total. 

Anyway, along with sauteed apples rather than the grilled ones the recipe called for, the keeper was the glaze made from apple jelly, butter and Apple Jack brandy. Hit the link above for the recipe if you're so inclined. As for us, I'll not be making this one again. Just sayin'. 

A year ago - Apple Jack Glazed Ribs with Corn and Green Chile Gratin

Two year's ago - Green Chicken Curry

 

 

Sausages and Peppers and Cheesy Grits

It's a challenge to put new items on the menu every day so you all don't get bored with me, but sometimes you have to go with what you know. We know the simple things in life as well as on the table are often some of the best and I'd put last night's dinner high on the list.

Mild Italian sausages browned till golden in a pan and cozied up with assorted mini peppers, onions, garlic, tomatoes and a smidgen of spices makes for a pretty amazing entree. Put it on a bed of pasta or rice or cheesy grits and you've the whole meal deal.

Now there's all kinds of ways to make grits with cheese but it's ever changing in this household because I happen to think it's a great way to use up the end pieces hiding in the cheese drawer. In this case I threw in a half brick of cream cheese, some extra old cheddar, and an end piece of asiago along with a pinch of cayenne, a little garlic powder and lots of salt and black pepper. Had I a piece of gorgonzola, I'd have thrown that in too. 

Creamy, rich and comforting - I darn near packed Big Guy a PBJ sandwich for lunch today instead of the leftovers but my conscience didn't allow it. Darn that thing - sometimes I just wish it would keep its yap shut.

Sausages, Peppers and Cheesy Grits (an original from JBug’s Kitchen)

1 tablespoon olive oil

4 sweet Italian sausage links – about 1.25 pounds

All purpose flour

1 large onion, sliced

3 cloves garlic, smashed and peeled

6 ounces assorted mini sweet bell peppers, quartered and seeds removed

1 – 14 ounce can diced tomatoes with juice

1 tablespoon tomato paste

1/4 teaspoon red pepper flakes

1 teaspoon dried Italian herbs

Heat olive oil in a large sauté pan over medium high. Dust sausages lightly with flour and shake off excess. When pan is hot, brown sausages carefully on all sides until golden. Remove from pan and set aside. Add onion, garlic, and sweet peppers to the pan and cook, stirring occasionally until vegetables start to soften. Add diced tomatoes, tomato paste, red pepper flakes, and Italian herbs. Heat to a simmer then return sausages to the pan. Cover pan, lower heat to a slow simmer and cook for 20 minutes, or until sausages are cooked through. Uncover and simmer until sauce is slightly thickened. Serve over cheesy grits. Makes 4 servings.

Cheesy Grits

3 cups water

3/4 cup old fashioned grits

1/2 cup half and half

3 ounces sharp cheddar, grated

1 ounce asiago or parmesan cheese, grated

4 ounces cream cheese, cut into cubes

1/2 teaspoon garlic powder

Dash cayenne pepper

Salt and coarse ground black pepper

Heat water until boiling. Slowly whisk in grits and continue to whisk for 1 minute. Lower heat and cook grits for 15 minutes, stirring occasionally. Watch pot carefully so grits do not burn. Stir in half and half, lower heat to low, cover pot and cook additional 10 minutes or until grits are not grainy. Stir in cheeses, herbs and spices. Taste for seasoning and add salt as required. Cover pot and continue to cook, stirring occasionally until grits are very smooth and cheese has melted. (It may be necessary to add more half and half as required for the right consistency). 

A year ago - Tomato Cobbler

Two year's ago - Oxtails Braised in Red Wine

Corn Chowder and Peach Crumb Bars

My friend Lea at La Casa De Nanan whipped up a batch of corn chowder the other day that made me drool. It was also a reminder that we haven't had it in a while so I previewed the soup recipes on this blog and pulled one from way back. I won't go into the details, but suffice to say it had the appropriate amounts of bacon, celery, onion, and corn in a rich creamy broth that cried for a garnish of hot sauce. 

Here's a few examples of "corny" soups we've enjoyed from JBug's Kitchen during the past 3 years. As you can see, we've had a few and last night's effort was a version of the Corn and Cheese Chowder from way back in 2009 but without the cheese. 

Salm 'n Clam 'n Corn    Southwestern with Sausage   Chile Chicken & Corn

     

Summer - Clam & Corn    Roasted Corn Chowder   Corn & Cheese Chowder

     

Now, on to the sweet treat of the week. I came home from a quick trip to the market last week with a bag of 4 very large peaches. While they weren't on the list, they were so big, beautiful, luscious AND inexpensive, I just had to have 'em. I had originally planned to make a raspberry peach pie or Peach Diddle Diddle Dumplings, but just didn't get around to it.

Yesterday I came across this recipe from Brown Eyed Baker and thought why not. Kind of a peach version of Apple Pie Bars, it seemed like a great way to use my peaches that were quickly going south. I basically followed the recipe as written, except I substituted light brown sugar for granulated and cut back a bit since I didn't want a really sweet dessert. I also added more vanilla and cinnamon, allspice and nutmeg to the mix. 

The result - delicious for sure. I mean how can one go wrong with a tender shortbread style crust on the bottom, yummy peach filling inside and more delicious buttery crumbs on top? Well, you can't but I think they couda' been better. 

When you're whipping up these beauties, don't cut back on the sugar, don't be stingy with the salt and for heaven's sake, don't skimp on the peaches. I had the requisite 5 cups called for but I think there coulda' been more, along with maybe a splash of bourbon or two. A few pecans in the crumb mix on top wouldn't be a bad idea either and maybe I could have thrown in the package of raspberries I have in the freezer, or used orange juice instead of lemon and added some rind.  

Course saying all of that, it could be that I'm justifying adding peaches to this week's grocery list so I can make the darn thing all over again.  What do you think? My version of the recipe is below - but please hit the link above and go directly to the source for the original.

Peach Crumb Bars (from JBug’s Kitchen adapted from browneyedbaker.com)

Filling:

5 to 6 cups peeled and sliced peaches (4 -5 large)

Juice of half a lemon

1/2 cup all purpose flour

1 teaspoon cornstarch

3/4 cup light brown sugar

1/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon all spice

1/4 teaspoon freshly ground nutmeg

In a large bowl whisk together flour, cornstarch, brown sugar, salt, cinnamon, all spice and nutmeg. Add sliced peaches and lemon juice and toss gently to coat.

Crumble:

3 cups all purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1 cup cold unsalted butter, diced

1 teaspoon vanilla

1 egg

Preheat oven to 375. Spray a 9 x 13 baking dish with cooking spray and set aside. In a large bowl whisk together flour, sugar, baking powder, salt and cinnamon. Using a pastry blender or two knives, cut in cold butter until mixture is crumbly but not too fine. Beat together egg and vanilla and add to crumb mixture. Toss to incorporate. Mixture will be very dry.  Press half the mixture into the bottom of the prepared pan. Spread peach filling on top and finish with remaining crumbs. Bake in preheated oven for 45 minutes or until golden. Cool to room temperature before cutting. 

A year ago - Pinot Braised Duck Legs with Pears and Onions

Two year's ago - Fried Catfish with Hushpuppies

Beef Nacho Casserole

Sometimes casseroles get a bad rap and I'll be the first to admit to being critical, often with good reason. Several of them are kind of bland and boring in my estimation although I'm not adverse to using convenience foods on occasion. I was prepared to complain about this casserole had I not been intrigued by one of the ingredients.

I mean really - who doesn't wonder about a Family Circle recipe that calls for tubes of uncooked pizza dough? Personally I make my own dough and was totally prepared to hate the addition of pre-made stuff in this recipe or any other pizza dough for that matter, but boy was I wrong. 

Granted I made several changes (hit the link above to see the original), but isn't that what cooking's all about. Recipes, even from venerable sources like Family Circle are only guidelines afterall. I reduced the amount of sweet bell peppers, added chopped onion along with a can of rinsed and drained red beans. I even ramped up the spices somewhat with garlic powder rather than garlic salt, and a bunch of taco seasoning and red pepper flakes too, but you all know we love some spicy heat. I cut down on the cheese too and I'm here to say I don't think it made much of a difference. I didn't bother with the black olives or scallions either because I'm not much of a fan of regular old canned black olives and didn't have any green onions in the refrigerator. Corn niblets would be a great addition too although I didn't think to add 'em until I was writing this post this morning.  

It's a good solid casserole full of meaty goodness and definitely nacho like. The pizza dough takes on a dual personality if you know what I mean. It can't decide whether its a crunchy biscuit or soft doughy noodles (biscoodle???) and the added spices really enhanced the overall flavor.

Garnished with a touch of sour cream and some pickled jalapenos, it was all we could do not to go back for thirds. So much for moderation huh. 

Beef Nacho Casserole (from JBug’s Kitchen adapted from Family Circle aka familycircle.com)

1 tablespoon olive oil

4 ounces chopped assorted sweet mini bell peppers

1 medium onion, chopped

1 pound extra lean ground beef

1-1/2 teaspoons garlic powder

1 tablespoon taco seasoning

1/4 teaspoon red pepper flakes

Salt & coarse ground black pepper

1 – Large tube refrigerated pizza dough (I used no-name brand)

1 – 16 ounce jar prepared medium or hot salsa (I used Pace brand)

1 – 15 ounce can red beans, drained, rinsed and drained again

1 cup frozen corn, defrosted (optional)

2 cups shredded Mexican cheese blend, divided

   Sour cream, pickled jalapenos as garnish

Preheat oven to 375. Spray a large casserole (13 x 9 inch or similar) with cooking spray and set aside.

Heat a large sauté pan over medium high heat. Add olive oil and swirl to coat bottom. Add chopped bell peppers and onion and cook until vegetables start to soften – about 2 to 3 minutes. Add ground beef and cook, crumbling, until beef is no longer pink and onions are transparent. Sprinkle in garlic powder, taco seasoning and red pepper flakes. Season lightly with salt but add a fair amount of black pepper. Remove from heat and cool slightly.

Meanwhile remove pizza dough from tube and cut into half inch discs. Cut each disc into quarters and place in a large bowl. Add salsa, red beans, corn if using and half the cheese. Stir in ground beef mixture. Turn into prepared baking dish and sprinkle with remaining cheese.

Bake at 375 for 30 to 35 minutes until casserole is lightly browned and bubbling. Serve garnished with sour cream and jalapenos. Makes 8 servings. 

A year ago - Salmon Pot Pie

Two year's ago - Stacked PIzza and Fried Ravioli

Portobello Mushrooms, Cipollini Onions and Sundays

As you may have gathered, weekends around here are rather laid back and Sundays in particular. After a busy and eventful week, there's not much better than a long Sunday afternoon nap followed by an easy double teamed totally "winged it" dinner.

Our local market had some gorgeous little cipollini onions and with a flying saucer shape and sweet flavor, they're perfect for roasting so that's what I did.  Relieved of their papery skins, I dumped them into a saute pan along with a touch of olive oil and they hit a 425 preheated oven 10 minutes before some mini potatoes joined the roasting party. Easy, eh?

As for the mushrooms - I'd originally planned to stuff the portobello's but unfortunately one of them was broken in transit. Course that would happen when it's placed under 5 pounds of potatoes at check out. Mmm - anyway, after removing the gills, I sliced them instead and they hit a hot pan after some diced bacon was crisp. Joined by garlic cloves and a couple of glugs of dry marsala, the mushrooms simmered on the stove until the marsala had been reduced and the mushrooms were golden. Meanwhile Big Guy grilled a beautiful porterhouse steak on our little red gas grill and dinner was ready. 

Talk about two happy people, no leftovers, and very few dishes which is a good thing because we're still without a dishwasher that works. It seems we've been the lucky recipients of a bogus batch of GE products that all have faulty control panels. Since we're replacing a 16 month old Maytag that had an identical problem and the same company that manufacturers Maytag also makes Whirlpool and Kitchenaid, I'm not sure what we'll end up with if we can't find a GE that works. To say they don't make things like they used to is putting it mildly.

Dishwasher Number 3 is supposed to be delivered today and believe me, I surely will not be responsible for my actions if this one doesn't work either. Don't ya' feel sorry for the delivery/installation guy...let's hope he knows how to duck. It would certainly resolve the issue of having dishes to wash in the first place. 

Sorry people - no recipe today. I just threw it all together so trust your instincts and do the same!

Two year's ago - Pineapple Upsidedown Cake

 

Home Made Pizza

Before you read today's post, I need to tell you this is not an advertisement. The people that make the product I'm about to show you don't know from nuthin' about JBug let alone her kitchen, or Big Guy's back yard BBQ heaven and I am not being compensated in any way by them for the secret I'm about to share with you. There! Now that's out of the way, behold the fabulous...the ingenious...the incredible 

 

Take one Weber charcoal 22.5 inch kettle grill and marry it to one KettlePizza oven attachment

 

 

 

 

 

 

 

 

 

Fire it up with a chimney full of charcoal along with some wood (alder in our case), arranged in a "C" formation at the back of the kettle grill base and topped with the second grill, a pizza stone and the KettlePizza oven attachment along with the Weber's lid and let 'er soar!  

 

 

 

 

 Add a hand crafted pizza of your choosing- in our case leftover duck with a marsala garlic/sour cherry sauce, onion jam and brie along with a sauce base of brie rind and reduced heavy cream all cozy on the pizza pan that came with the KettlePizza oven.  

Let it bake for approximately 9 minutes in an oven that's so hot it's off the charts.

 

 

 

Slide the pizza out of the pan and directly onto the pizza stone to crisp the crust - only takes about 30 to 40 seconds....

Remove the glorious crisp wood fired yummy result of your efforts

 

 

 

 

 

Stand back for a moment and admire your handiwork...wiping the drool from your chin... then...

 

 

 

 

 

 

 

 

 

Pour the wine and tuck in but for heaven's sake, don't burn your mouth!

Are you jealous yet? Sorry....ya' I know I said I was but I'm not really. GO FORTH AND GET YOU ONE OF THESE AND BRAG TO EVERYONE YOU KNOW.  It's the bomb!

A year ago - General Tao Chicken Wings

Two year's ago -  Seafood Chowder with Dill

 

I Blew It

We had friends over for dinner last night and while I spent the better portion of the day in the kitchen yesterday, I've nothing new to report to you. The dinner menu was made up of things I've shared here with you before, some rather recently so I'll not bore you with the details. 

We started the evening with drinks and appetizers but I can't even brag much about those (pictured above). I should have looked back through my own archives to find the best sausage ball recipe but did I do that - oh no. Instead, I followed a recipe from a cookbook that shall remain nameless and the result were dry pellets that tasted somewhat of the Italian sausage that went into them but the ratio of sausage/cheese mix to dry ingredients was way, way off. They required copious amounts of a sauce made up of Dijon mustard, horseradish, mayo, and sour cream to get them down the gullet. What can I say - even JBug has her failures every once in a while.

Needless to say, I'm not sharing any recipes with you today. Oh - in case you're wondering, the amber bowl is filled with roasted red peppers mixed with minced garlic and covered in olive oil and balsamic then sprinkled with salt and pepper. It's covering pearls of cream cheese and makes a darn fine nosh along with some crackers. 

Gotta run folks. Our second new dishwasher arrives today and I've still got a little cleaning up to do from last night. Come to think, it's a little like cleaning up the house before the cleaning lady arrives, huh.

A year ago - Linguini with Bacon and Clam Sauce

Two year's ago - Pork and Apple Pie

 

Southern Spoon Rolls

There's absolutely no doubt Southern women are known for more than their sweet accents, perfect posture and genteel manners. WIthout question, most of the ladies can cook and I've the evidence to prove it in the form of a cookbook on my bookshelves called "Land of Cotton, a Collection of Southern Recipes". 

Another gift from Big Guy after one of his business trips, it's filled with fabulous recipes including but not limited to this one for rolls.

A cross between Angel Biscuits and Refrigerator Rolls, the great thing about these beauties is the fact the dough must be made in advance and refrigerated for at least an hour, which means it can hide in the back of your fridge for up to a few days and you can bake exactly what you need to have fresh rolls on the table at all times. That's a real bonus when there's just two of you at the table.

They're incredibly moist, soft and doughy but flakey like a biscuit and the fact that they take but a few minutes to whip up is the bonus that's bound to make you the most popular person on the block. There's no kneading involved, you don't have to roll them out and they'll make your kitchen smell like heaven when they're in the oven - I promise.  

I had to bake a dozen of 'em and we really needed less than half, but, split in half the leftover rolls made incredible french toast for Sunday's breakfast. 

By the way, I know it's darn near impossible to find self rising flour in some places, but if you're stumped don't worry because you can make your own. For every cup of all purpose flour, add 1-1/2 teaspoons of baking powder and a quarter teaspoon of salt and it'll do the trick just fine. 

Southern Spoon Rolls (from JBug’s Kitchen adapted from Land of Cotton Cookbook, by John T. Morgan Academy, Selma, Alabama)

1 envelope yeast

2 cups warm water

3/4 cup butter, softened

1/4 cup granulated sugar

1 egg

4 cups self-rising flour

Pour warm but not boiling water into a large bowl. Sprinkle in yeast and stir to dissolve. Add butter, sugar and egg and whisk together to mix well. Stir in flour and mix together just until well incorporated but don’t over mix. Place into a greased bowl or plastic container, seal and refrigerator for a minimum 1 hour and up to 3 days.

To bake, spray muffin tins with cooking spray. Preheat oven to 425. Spoon dough into muffin tins, filling tins up to a quarter inch from the top. Bake for 20 minutes until golden brown on top. Turn out of muffin tins onto wire rack to cool as soon as rolls come out of the oven.

*Note to make your own self-rising flour, mix together to each up of cup of all purpose flour, add 1-1/2 teaspoons baking powder and 1/4 teaspoon salt. If the recipe you’re using calls for more salt, reduce the amount in the recipe by at least half. 

A year ago - Pina Colada Cupcakes

Three year's ago -  Perky Pea Salad

Venetian Shrimp and Scallops

Don't ask me what makes this dish "Venetian" because we just want to call it "good" as in plum good. A Rachael Ray original, it's loaded with all sorts of good stuff but it's the broth that elevates this fish stew to a higher level. Of course this being JBug's Kitchen I couldn't make it the way Rachael had it written, mostly because I didn't have some of the ingredients.  

I had excactly one half of the number of scallops she called for and my shallots were earmarked for another dish later this week, so I used white onion instead and added a red pepper to the mix. I also used the seafood version of Swanson's Flavor Boost (hey, that stuff's darn good) instead of the chicken broth  and threw in a tablespoon of Knorr's Tomato Bouillon (name dropping here aren't I) just for good measure.

I've gotta thank Marcela at Foodnetwork and Mexican Made Easy for introducing us to that miracle powder because it adds a huge burst of flavor and body to any dish that includes tomatoes...but I digress. Without fresh basil in my kitchen, I threw in some dried and added fresh chopped parsley for the green element. The old instincts were spot on.

In conclusion - this is a fabulous way to cook seafood, incredibly fast to put together even for yours truly and I'm known as a fast cook. I've been sewing drapes and just finished and hung 'em at 5:15 but still had all the sewing mess to clean up before dinner's at 6:00.  Yup, less than half an hour and this one's ready! It's delicious too. The lemon zest makes the whole dish sing...I mean really SING! In fact, as much as I love cioppino, this stew is better because it's much lighter and less tomatoey - oh and that little pinch of saffron makes a huge difference too. 

We can't wait to have it again ...with a hunk of grilled halibut in the middle, or fresh mussels or clams, all of it or a combination, or maybe just an exact replica of what we enjoyed last night. It is that good.

By the way, don't forget the bread and make it warm, crunchy and plentiful because you don't want to waste a drop of broth. No way, no how, no mam!

Venetian Shrimp and Scallop Stew (from JBug’s Kitchen adapted from  Rachel Ray, foodnetwork.com)

6 sea scallops (or up to 1 pound)

2 tablespoons flour

Salt & coarse ground black pepper

1 tablespoon olive oil

2 tablespoons butter

3 cloves garlic

1/2 large white onion, chopped

1 red bell pepper, chopped

1/2 teaspoon crushed red pepper flakes

¼ teaspoon saffron threads

1 teaspoon dried basil

1 cup dry white wine

1 package Swanson’s Seafood Flavor Boost

1 cup water

1 – 14 ounce can diced tomatoes

1 tablespoon Knorr Tomato Bouillon

1 pound peeled and deveined shrimp

1/2 cup chopped fresh parsley

Zest of 1 lemon

Crusty bread

Heat a large sauté pan over high heat. Dry scallops with paper towels and season well with salt and pepper. Dredge in flour, shaking off excess. Add olive oil and butter to hot sauté pan and when butter has melted add scallops. Cook for about 3 minutes total or until golden brown on each side. Remove from pan and set aside.

Add garlic, onion, and red pepper to pan and cook, stirring for 2 minutes or until onion is just barely softened. Stir in red pepper flakes, saffron and dried basil. Cook for 30 seconds, then add wine – stirring to loosen any browned bits from the bottom of the pan. Bring wine to a boil and when slightly reduced, stir in seafood flavor boost, water, tomatoes and bouillon. Return to a boil, then lower heat to medium. Add shrimp and cook until just starting to turn color – about 1 minute. Return scallops to the pan, and cook for another minute or two until seafood is cooked through. Serve in bowls, garnished with parsley and lemon zest. Serve with bread.  Makes 4 servings.

A year ago - Hawaiian Pork Chops

Two year's ago -  Brined Pork Loin with Port Sauce

Baked Gnocchi with Italian Sausage and Bechamel

Some things honestly don't need descriptions. Sometimes they don't even need recipes. Since a picture's worth a thousand words, how 'bout I just give you one and quit the gabbing.

It's been a heck of a couple of weeks around here and any reason's a good one to have a rich and comforting dinner. Right?  This bunch of glorious goo is a take on the baked pasta we've had on this site before but to tell you the truth, I winged it this time, kinda' like the time before. I just put my apron on along with my thinking cap and went to work. 

Sauteed onion and garlic, a pound of spicy hot Italian sausage, a handful of dried Italian herbs, and a jar of marinara made up the red gravy. The microwave made short work of the bechamel - hey it's easier to wash a 2 cup measure than a pot, wouldn't you say and no, I can't put either in the dishwasher because our pretty stainless lined Maytag purchased in April, 2011 went south...did the swan dive....deep six...finis...kaput...done... but I'll whine about that later.

Combined with gently cooked potato gnocchi fresh from Trader Joe's shelves, some marinated mozzarella balls and a dusting of parmesan cheese, the casserole hit the oven just before Big Guy drove into the garage. Twenty minutes later dinner was served to an extremely appreciative audience of two with dibs on the leftovers for lunch today. So there you have it!

Incidentally, as you see from the link and the photo, this combination of meat sauce and bechamel will work with darn near any pasta, although rigatoni works best because the big tubes hold a lot of the sauces.

You could try the same method using steamed or pre-roasted cauliflower, instead of the pasta or in addition to it. How about grilled grilled eggplant or roasted peppers or summer squash or ... geez we're on a roll here now aren't we?

It's simple, hearty and incredibly delicious good grub.

A year ago - Sun Dried Tomato Pesto on Halibut

Two year's ago -  Fettucini Alfredo with Crab

Sausage Sweet Potato Cottage Pie

Inspired by a Rachael Ray recipe she calls a "shepherd's pie", in good conscience I have to call last night's effort a cottage pie because it's made with a meat other than lamb. There - now you know the difference between a cottage pie and a shepherd's pie but I suppose it doesn't really matter anyway does it - except maybe to a traditionalist.  Is that too much information? Whew!

Anyway, I used a pork/apple sausage created by Big Guy to make this lovely homey casserole; however, you could certainly substitute chicken/apple sausage or even ground turkey or pork if you wish. Joined by onion, carrots and celery and moistened with prepared turkey gravy (I know I'm a lazy lout), the individual casseroles cried for a potato topping ...but not just any old potato topping ya know!

I cooked a large sweet potato (yam actually) in the microwave for 8 minutes, then peeled and gave it a mash along with a little butter, smidge of salt and a 4 ounce container of unsweetened apple sauce. Perched on top of the ramekins I took the opportunity to guild Big Guy's portion with frozen corn kernels and mine with peas.  (I hide 'em in the back of the freezer because you know who hates the things) 

The result - pure blissful total comfort food and two very happy people, one of whom's going to be even happier when he opens his lunch cooler later today. 

Sausage Sweet Potato Cottage Pie (from JBug’s Kitchen inspired by Rachel Ray, foodnetwork.com)

1 tablespoon olive oil

1 pound pork/apple sausage removed from casings (or chicken/apple or ground poultry or pork)

1 teaspoon ground poultry seasoning

1/2 teaspoon garlic powder

1 large onion, chopped

1/2 cup chopped carrot

2 stalks celery, chopped

1 – 12 ounce jar turkey gravy (I used Heinz)

1 large sweet potato or yam (about 1 pound)

1 – 4 ounce container unsweetened apple sauce

1 tablespoon butter

Salt & coarse ground black pepper

1 cup frozen corn kernels, or green peas (or both)

Heat oil in a large sauté pan over medium heat. When hot, crumble in sausage meat and cook, stirring with a fork until cooked through – about 5 minutes. Sprinkle with poultry seasoning and garlic powder, stir well and cook for another minute. Move to a casserole dish that has been sprayed with cooking spray (or individual ramekins). Add onion, carrot and celery to sauté pan and cook until vegetables have softened. About 10 minutes. Season lightly with salt and pepper and move vegetables to casserole dish(es). Pour turkey gravy over top.

Meanwhile, prick potato with a fork, then microwave on high until cooked through – about 8 minutes. Cool slightly and peel, placing flesh into a small bowl. Add butter and apple sauce and mash until light and fluffy. Taste for seasoning and add salt and pepper as needed. Pile into center of casserole and surround with corn kernels or peas. Bake in a preheated 350 oven for 25 to 30 minutes or until hot and bubbling. Makes 4 servings.

A year ago - Grilled Chicken Margarita on Green Chile Rice

Two year's ago - Sloppy Bombay Joe's

Tuna Puttanesca

Unless you're new to this site, you know we brought back some Albacore Tuna with us from Oregon in July because we've talked about it before. Right off the boat, fresh tuna loins freeze beautifully and posses a totally different texture and flavor than the stuff you find in a can. 

This time I placed the defrosted loin into a little sundried tomato and basil vinaigrette courtesy of our friends at Kraft and it marinated for a few hours before it hit the grill. Ten minutes total and the loin was perfectly cooked - slightly rare on the inside and a little crusty outside. (A hint from the wise - do not overcook the tuna or it will be sawdust dry, and there's nothing you can do about it. No amount of sauce or lemon juice can rescue this fish if you've left it on the fire for too long.)

Served with a puttanesca sauce made from kalamata olives, capers, garlic, red pepper flakes, a couple of anchovies and some drained canned tomatoes, all on a bed of garlicky sauteed spinach, it was really a light and perfect summer Sunday meal. 

Incidentally, my inspiration came from Cooking Light via myrecipes.com; however, as you'll see when you hit the link, I made a few changes as usual. It was our token "moderation" dish this week and honestly it was great on the spinach but man oh man would it be fabulous served on a bed of linguini or fettucine if you're so inclined. Oh and in case you're looking for a few more ideas on how to serve up that gorgeous fresh sea chicken, check these out while you're at it. 

            Albacore Tuna Tacos                Orange Sesame with Hoisin Sauce      

   

Tuna Puttanesca (from JBug’s Kitchen adapted from Cooking Light via myrecipes.com)

1 albacore tuna loin, approximately 1-1/2 pounds

1/2 cup sundried tomato and basil vinaigrette (I used Kraft)

1/4 cup kalamata olives, pitted and halved

1 tablespoon capers

3 cloves garlic, minced

Juice of half a lemon

3 anchovy filets, chopped

1/4 teaspoon red pepper flakes

1 – 14.5 ounce can diced tomatoes, drained

Salt & course ground black pepper

1/4 cup fresh parsley, chopped

Place tuna and vinaigrette in a zip top bag and marinated for 2 hours. Remove from bag and discard marinade. To cook, place tuna on barbecue and grill for approximately 10 minutes total or until crisp on the outside and rare to medium rare inside. Let rest briefly before slicing.

Meanwhile combine olives, capers, garlic, lemon, anchovy, red pepper flakes and diced tomatoes in a shallow sauté pan and heat for 5 to 7 minutes. Taste for seasoning, adding salt and pepper as needed. Toss in parsley just before plating. Serve tuna slices topped with sauce. Serve on pasta or a bed of sautéed spinach (or both). Makes 4 servings.

A year ago - Blue Cheese Grits with Veggies & Chicken Sausage

Two year's ago - Pasta with Lamb Ragout

Pineapple Slaw with Dry Rub Ribs

I have a feeling your mouth will water when you see the incredible job Big Guy did on the pork side ribs last night, but I can only tell you about the pineapple slaw because I don't know nuthin' 'bout nuthin' bout cooking ribs on the barbecue. Sorry!

I do know after he took the membrane off the back of the rack, he rubbed it with a mixture of salt, pepper, brown sugar and our new favorite spice, dry chipotle chile powder. After they ruminated for a while in the refrigerator getting all happy, he cooked 'dem ribs over a charcoal fire for about 1 hour on indirect heat, brushing them throughout with a mop mix of water, vinegar and honey. Sorry, I'm no help at all but I'm thinking we may have to start giving grilling lesson via youtube one of these days because you won't believe how moist, juicy and tender those ribs were. 

As for the Pineapple Slaw, this one is purely from memory as my Mother would make it on special occasions. Since this is our anniversary week, I figure the occasion's special enough. I cheated though and used a package of slaw mix then added finely chopped red onion, pineapple tidbits and raisins to the mix along with a sweetened mayo/sour cream mixture.  Crunchy, sweet, tart, chewy and creamy all in one bite, it went beautifully with Big Guy's stellar pork ribs. Aren't we just the luckiest?

Now I gotta' run because at this early hour, the skies are about to fall. There's a huge storm brewing so I gotta' go help batten down the hatches. Here's to rainy days and Sundays. 

Pineapple Coleslaw (an original from JBug’s Kitchen)

1 – 16 ounce package coleslaw mix

1/3 cup finely chopped red onion

1 – 28 ounce can pineapple tidbits, drained

1/2 cup raisins

1/2 cup walnuts toasted (optional)

1/2 cup sour cream

1/2 cup mayonnaise (lite is OK)

1 tablespoon granulated sugar

Salt and coarse ground black pepper

In a large bowl, toss together coleslaw mix, onion, pineapple, raisins and walnuts if using. In a smaller bowl whisk together sour cream, mayonnaise and granulated sugar. When sugar has dissolved pour mixture over slaw. Taste for seasoning and add salt and pepper as required. Cover and refrigerate until serving. Makes 4 to 6 servings.

A year ago - Chicken and Andouille Gumbo

Two year's ago -  Pineapple Bran Muffins

Chipotle Shrimp Salad with Avocado and Bacon

We're gradually trying to get back our traditional Pink Mountain Fridays around here and that calls for a simple casual dinner that will go down well after a libation or two. A shrimp salad seemed like a rather brilliant idea for a change. 

Taken from Kitchen Daily at Huffingtonpost.com, this salad was originally meant to be a sandwich but it seemed like a rather messy one to me and I'm all about making life easier especially on a Friday night. Hit the link and it'll take you to the source; however, you'll notice I made a few subtle changes as per normal. 

As instructed, I poached the shrimp in a water filled pot along with a quartered fresh lemon, coriander seeds and peppercorns then drained and chilled the little crustacians while chopping red onion and celery. Mayonnaise mixed with chipotle chile powder and fresh lime juice as well as a spoonful of mango salsa dressed the shrimp while crisp bacon and avocado waited on the sidelines until the time was right.

Served beside fresh from the oven "Spoon Rolls" that I'll be telling you about a little later on, the salad was a rather light, cool and refreshing supper for two rather week weary souls. The chipotle added a nice subtle kick to the salad and of course you can't go wrong with bacon and/or avocado either.  

Chipotle Shrimp Salad with Avocado and Bacon (from JBug’s Kitchen adapted from Kitchen Daily at Huffingtonpost.com)

1 pound peeled and deveined shrimp

4 cups water

1 whole lemon, quartered

1 teaspoon coriander seeds

1 teaspoon peppercorns

1 cup mayonnaise

1/2 teaspoon chipotle chile powder

Juice of 1 lime

1/2 teaspoon hot pepper sauce (I used Cholula)

1/3 cup mango salsa (optional)

2 stalks celery, finely chopped

1/2 red onion, finely chopped

6 slices bacon, cooked till crisp and roughly chopped

2 avocado, pitted and diced

Salt and course ground black pepper

In a medium saucepan, heat water along with lemon, coriander seeds and peppercorns until it comes to a low boil. Add shrimp and cook for 2 to 3 minutes until pink and cooked through. Drain in a colander and rinse under cold water. Discard lemon, peppercorns and coriander seeds. Chill.

Mix together mayonnaise, chile powder, lime juice, hot pepper sauce and mango salsa. Add to shrimp along with celery and onion. Cover and return to refrigerator to chill. Just before serving add bacon and avocado. Taste for seasoning and add salt and pepper as required. Serve on chilled plates. Makes 2 to 3 servings.

A year ago - Cinnamon Caramel Apple Pear Pie

Two year's ago -  Blackberry Pie Bars

 

Clams Casino Pasta

Italians are nothing short of genius(es) when it comes to the kitchen. They're well known for making something out of nothing and morphing it into a huge bowl of incredible tasting pasta. One of my favorites is a simple pasta, flavored with garlic and olive oil, lots of anchovies, crunchy bread crumbs and a snowfall of pecorino romano cheese. I figured I'd just steal a little inspiration from it to create last night's dinner.

Now you all know we love clams around here partly due to the fact Big Guy harvests a ton of 'em every year during our month on the Oregon coast. We bring the meat back to the desert all cleaned up and pretty in a cooler full of dry ice so we can enjoy and revisit our beloved Pacific Northwest whenever the spirit moves us. 

We also love a good feed of Clam's Casino and while we've had it before in its original state, as a casserole and even on a pizza, last night was the first go round at including all the ingredients in a bowl of pasta. I'm not quite sure why we didn't try it before. 

Original Clams Casino

 

Clams Casino Casserole

 

Clams Casino Pizza

Onions, shallots, lots of garlic, chopped multi colored sweet bell peppers and bacon, joined together with the all important clams to make the dish. Dressed with fresh parsley and crunchy garlic flavored bread crumbs, I'd say it was mostly successful although next time I'll add even more garlic and maybe a few anchovies too for more of a kick.

To be honest, if I had to choose a favorite among the 4 of them, I'd say the pizza is the best, hands down! Just sayin'. 

Clams Casino Pasta (an original from JBug’s Kitchen Antics inspired by Biba, Giada, Nick and a host of other great Italian chefs)

2 tablespoons olive oil

3 cloves garlic, 2 whole and 1 minced

2 slices fresh bread, processed into crumbs (I used Texas toast)

4 ounces bacon, chopped

1/2 medium onion, finely chopped

2 shallots, finely chopped

1/2 cup finely chopped mixed mini sweet peppers

1 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes

1/2 cup dry white wine or vermouth

1 package Swanson’s Seafood Flavor Boost

1 cup chopped clams

12 ounces spaghetti, cooked per package directions

Hot water

1/4 cup chopped fresh parsley

Coarse ground black pepper

Grated Pecorino Romano cheese

Place oil and 2 whole garlic cloves into a large sauté pan and heat over low heat, stirring constantly until garlic starts to turn golden in color. Remove garlic from pan and discard. Add bread crumbs and sauté stirring often until crumbs are crisp and golden brown. Remove to a paper towel and set aside to drain.

Return pan to medium heat and add bacon. Cook until bacon is crisp. Remove from pan and set aside. Add onion, shallots, minced garlic, chopped sweet peppers, Italian seasoning and red pepper flakes to pan and cook until onion is softened (about 4 to 5 minutes). Add white wine and flavor boost to pan, along with clams. Bring mixture to a simmer then toss in cooked spaghetti and enough hot water to form a sauce. Add parsley, season with black pepper and move ingredients to a serving platter or bowl. Top with crispy bacon, bread crumbs and lots of freshly grated Romano cheese. Makes 4 servings. 

A year ago - Portobello Mushrooms with Italian Stuffing

Two year's ago -  Moroccan Serpent Pie

 

Hard Polenta Cakes with Bolognese Meat Sauce

When you're looking for a menu that can be made entirely in advance and reheated in a flash, this would be it.

Creamy polenta cooked until perfectly smooth and luscious, flavored with sage and bay, ramped up with mascarpone cheese - have I got your attention now? 

Thanks to Anne Burrell, this polenta is darn near perfect as it is, but it gets better. Moved to a square pan then refrigerated and when cold, cut into rounds and fried until crisp just before serving ...well you can't get much better than that! Oh but it does - get better that is.

Imagine those perfectly creamy inside and crispy outside parmesan topped cakes perched on a version of Nick Stellino's Bolognese Meat Sauce, loaded with chopped veggies, fortified with marsala and flavored with sage and pancetta. Now, that my friends is perfection. It just doesn't get any better.

Hard Polenta Cakes(from JBug’s Kitchen Antics adapted from Anne Burrell, Foodnetwork.com)

1 cup whole milk plus additional 2/3 cup

2 cups water

Pinch cayenne pepper

1 bay leaf

1 teaspoon salt (more or less depending on taste)

1 cup polenta

1/4 teaspoon dried sage

1/4 cup mascarpone cheese

4 tablespoon grated parmesan cheese plus additional for garnish

Olive oil for frying

In a medium saucepan heat 1 cup milk, water, cayenne, bay leaf and salt over medium heat until boiling. Whisk in polenta and lower heat to medium low then using a wooden spoon, stir polenta until thickened. Slowly incorporate additional 2/3 cup milk, stirring constantly and continue to cook until polenta thickens again and is very smooth. If the texture is grainy, add more liquid and continue to cook until smooth and thick. (Takes about 15 to 20 minutes). Remove from heat and stir in sage, mascarpone cheese and parmesan. Move to an 8 inch square pan lined with plastic wrap and spread evenly in pan. Cover well and refrigerate until firm.

To serve, remove from plastic and cut into rounds (I used a glass). Heat approximately a quarter inch of oil in a heavy skillet until very hot. Carefully add cut polenta and cook without moving for 3-4 minutes or until browned and crisp on one side. Flip over and continue to cook until browned on other side and hot in the center. Garnish with more parmesan cheese and serve over Bolognese sauce. Serves 4 to 6.

 Bolognese Meat Sauce Adapted from Nick Stellino’s Mediterranean Flavors

1/4  cup olive oil

1/4 teaspoon red pepper flakes (or more to taste)

1/2 cup finely chopped celery

1/2 cup finely chopped carrots

½ cup finely chopped onion

4 cloves garlic, sliced

1 large bay leaf

1/2 teaspoon ground sage

2 teaspoons dried basil

3 slices bacon, diced or 1 oz. diced pancetta

3/4 pound ground beef or pork (I used pork)

1/3 cup dry marsala wine

8 oz. can tomato sauce

2 Tablespoons tomato paste

2 cups beef stock

1/4 cup whipping cream (optional)

salt & pepper to taste

Heat olive oil until sizzling – add red pepper flakes, celery, carrots, onion, garlic, bay leaf, sage and basil and cook for 2 minutes, stirring constantly. Reduce heat to medium low and cook additional 10 minutes. Increase heat to high, add bacon (pancetta) and ground meat and cook stirring constantly for 2 minutes. Add wine and cook until almost evaporated – about 5 minutes. Add tomato sauce, paste & stock. Bring to a boil, reduce heat and simmer covered for 30 minutes. Remove cover and simmer until sauce is thick – additional 15 minutes.  Add cream and taste for seasoning.

A year ago - Beer Braised Turkey Thighs with an Island Twist

Two year's ago - Hanger Steak with Mushroom Madeira Gravy

Southwestern Style Eggs

I'm in a bit of a pickle today so this will be short and sweet. Our little Maxer is sick, yet again and we'll be off to the Veterinarian shortly - for the second day in a row. If I had a penny.... well you know! Bless his little heart. 

Last night's dinner was simple good quick grub most because I was too darn tired to make anything else and Big Guy wasn't home for dinner either. When that happens, it kind of takes away my drive to succeed menu wise, that is. No recipe here people - I'll just tell you what I did.

I took some frozen hashbrowns and put a cup of them right from the freezer into a little cast iron pan. When they'd crisped up on one side, I flipped 'em over then added some chopped up Jimmy Dean breakfast sausage and let 'er rip for a minute, followed by a single egg nestled into the middle and some pepper jack cheese. Covered and cooked until the egg was perfectly to my liking, I garnished it all in a circle of hot salsa and there you have it. Dinner was served!

Delicious sustenance I must say - and definitely improved by the giant glass of wine that went along with it.  

A year ago - Chipotle and Green Chile Pork Burgers

Two year's ago - Fried Mac and Cheese

Oven Fried Chicken Revisited

Take plump free-range chicken drumsticks; soak 'em in a spiced up buttermilk mixture; let 'em ruminate and get happy in the refrigerator for a while, then coat 'em in a mixture of cracker crumbs and flour;  let 'em settle in for a minute then fry 'em in a little butter and oil and finish 'em in the oven and what have you got?  

The best darn chicken you'll ever make - honest. Incredibly crispy and crunchy outside crust with tender moist and incredibly flavorful meat - it is absolutely utterly amazing and well worth repeating on a regular basis.

That's what I just did and I apologize if I'm boring you but it's just the way it's got to be. You see, this blogging business can be tough because the things that you end up really loving shouldn't be repeated very often for the sake of your regular readers; however, there are times exceptions must be made.

Now make a list of the ingredients and head to your local market. Your loved ones are gonna' thank you big time. 

Buttermilk Oven Fried Chicken (inspired by  myrecipes.com)

2 cups buttermilk

1 teaspoon dry mustard

2 tablespoons hot sauce (I used Franks)

1/2 teaspoon cayenne pepper

1-1/2 teaspoons garlic powder

1-1/2 teaspoons onion powder

1 teaspoon salt

1-1/2 teaspoons freshly ground black pepper

2 pounds chicken pieces (approx.. 6 pieces) (I used drumsticks, but thighs are great too)

Whisk together buttermilk, dry mustard, hot sauce, cayenne, garlic and onion powder, salt and pepper. Pour into a deep bowl or large zip bag and add chicken pieces. Marinate in refrigerator overnight or for a minimum 12 hours.

2/3 cup all purpose flour

2/3 cup cracker crumbs (I used crushed saltines)

1 teaspoon salt

1 teaspoon freshly ground black pepper

3 tablespoons butter

2 tablespoons vegetable oil

Preheat oven to 425. Place flour, cracker meal, salt and pepper into a zip bag. Remove chicken from marinade (discard marinade) and coat one piece of chicken at a time with flour/cracker meal, shaking off excess. Place onto a wire rack and allow to sit for 10 minutes before continuing. Meanwhile heat butter and oil in a large oven proof skillet. Add chicken and cook until golden brown on one side – 4 to 5 minutes over medium heat. Flip chicken over and immediately place into oven. Cook for 30 to 40 minutes or until a thermometer registers 165. 

A year ago -   Black Plum Cobbler

Two year's ago -  Cuban Sandwich

Old Fashioned Pot Roast

We've been testing our marriage around here and doing more work on the house. This time since the kitchen renovation's already done, we figured it was time to paint the master bedroom/bathroom. Now just so you know, I'm not into clutter much and can't stand things being out of place although there's a few areas that doesn't apply to - messy closets and a desk that's screaming "help me I'm drowning". 

When your world is discombobulated, there's nothing better than comfort food. Last night's dinner was a huge mood improver and goodness knows my mood definitely needed improving.

I seasoned and floured a nice little 1.9 pound chuck roast and browned it well, added onion, garlic, carrots and celery, some marsala wine, a can of consomme and a bit of tomato paste, put the lid on and into the oven it went at 3 bells yesterday afternoon and did it's job of perfuming the house with great grub smells.

By the time it was done Big Guy was nursing his tired bones with a rather large gin on the rocks and yours truly was resting on her laurels with a cool G & T and gloating about the painting being finished. Of course I could gloat since Big Guy did most of the work.

Today he's off to the rodeo and I'm cleaning carpets and getting the house back in order...oh and burning the blow up mattresses we've been camping out on for the past 2 nights.  I can't wait to see the last of those puppies!  

Old Fashioned Pot Roast (from JBug’s Kitchen Antics inspired by Family Circle)

1 – 2 to 3 pound boneless chuck roast, tied

Salt, pepper and all-purpose flour

2 tablespoons olive oil

1 large onion, chopped

4 cloves garlic, coarsely chopped

5 medium carrots, sliced

2 stalks celery, sliced

2/3 cup dry Marsala wine (or red wine)

1 10 ounce can beef consommé

3 tablespoons tomato paste

1/2 cup beef stock (or water)

1/2 teaspoon dried thyme

1 tablespoon Worcestershire sauce

Heat oil over medium high heat in a Dutch oven (I used medium sized cast iron). Liberally salt and pepper the roast and dredge it in flour, shaking off the excess flour. Brown well on both sides then remove from pot and set aside. Add onion to the pot and cook until softened. Add garlic and cook for an additional minute. Return roast to the pot along with carrots and celery. Mix together Marsala wine, beef consommé, tomato paste, beef stock, thyme and Worcestershire sauce. Pour over roast, cover and cook in a 300 oven for 2-1/2 to 3 hours, or until roast is very tender. Serve with roasted or mashed potatoes. Makes 4 servings.

A year ago - Jalapeno, Green Chile and White Cheddar Hushpuppies

Two year's ago - Braised Orange-Ginger Short Ribs

Pork and Sweet Potato Chili

I'm always looking for ways to repurpose leftovers around here. Afterall when you cook as much as we do and there's just an audience of two, there's usually always something left over. As a result I've become rather creative, if you know what I mean. 

As an example, take Big Guy's slow cooker spicy country ribs that we had a while ago. I've been thinking about various ways to use the remains of them and pulled the container out of the freezer yesterday. Originally I thought about carnitas - crisping up the meat on the flat top grill and making tacos loaded with guacamole, salsa and slaw but then the wonderful gravy would have gone to waste. That would have been tragic because honestly, in my opinion that's where all the flavor is.

I could have put the whole thing into a casserole dish, added a few veggies, put a crust on it and called it a pot pie too and you all know how I love me some pot pie like this one, but something different was in the cards. 

Instead I sauteed some onion and garlic, added sweet potatoes and a couple of roasted fresh green Hatch chiles, some chipotle chile powder and a can each of drained pinto beans and diced tomatoes and the country ribs morphed into a pot of glorious spicy and totally satisfying chili.

So listen, are you wondering if it tasted like leftovers? Not on your life! 

Pork and Sweet Potato Chili (an original from JBug’s Kitchen Antics)

Half a recipe of Slow Cooker Spicy Country Ribs with Gravy

2 tablespoons olive oil

1 large onion chopped

2 cloves garlic, minced

2 teaspoons chipotle chili powder

1 tablespoon Knorr tomato bouillon (optional)

1 large sweet potato or yam, peeled and diced

2 diced roasted Hatch chiles, skin and seeds removed

1 14 ounce can diced tomatoes with juice

1 – 14 ounce can pinto beans, drained and rinsed

2/3 cup low sodium chicken stock

1 tablespoon cornstarch mixed with 1/4 cup water

Sour cream, hot sauce and mango salsa as garnish

Warmed corn tortillas (optional)

Heat a large pot over medium high heat. Add olive oil and when hot add onion and garlic. Sauté until onion has softened. Stir in chipotle chili powder, bouillon if using, sweet potato, green chiles, tomatoes and chicken stock. Cook, covered for 10 minutes or until potatoes are soft. Add leftover country ribs with gravy and drained pinto beans. Heat to a simmer and taste for seasoning. If desired, thicken mixture with cornstarch/water slurry and cook for additional 3 or 4 minutes or until mixture boils. Serve with sour cream, hot sauce and salsa with corn tortillas on the side. Makes 4 to 6 servings.

A year ago - Chicken Parmigiana

Two year's ago -  Mac and Cheese

Risotto with Pancetta and Duck

Risotto is the "go to" dish around here when we're looking to eat something that's purely delicious and rather elegant too. In my mind it gets a bad rap because of the 20 minutes or so that it takes to get on the plate but personally I think that's just a good excuse to stand at the stove and stir and drink a glass of wine at the same time. Just be sure to prep everything before you start cooking and you won't have to worry about a thing.

Using the same basic recipe, the great thing about risotto is that it can be made from darn near anything you have in your pantry or freezer. As you can see, last night's effort included some of our homemade pancetta along with duck and roasted garlic I'd saved in the freezer from the braised duck with sour cherries we had last Sunday night. I also threw in a handful of dried cranberries just because I thought it would be a good idea. 

Next time you're in the mood for some Italian soul food, conjure up a pot of blissfully creamy risotto and knock everyone's socks off. Here's some links to some of our other favorite versions to give you ideas:

Basil Risotto                                              Lemon Risotto

   

Bacon & Tomato                                    Mushroom with Duck

    

 

Basic Risotto

4 cups good quality, low salt chicken stock

4 Tablespoons butter

1 onion, finely minced

2 cloves garlic, minced

1-1/2 cups Arborio rice

1/2 cup white wine

Salt & pepper

2 Tablespoons heavy cream

1/2 cup to 1 cup freshly grated parmesan cheese

Chopped fresh parsley

 

Heat broth in small saucepan and keep warm over low heat.

Melt butter in large flat bottomed saucepan over medium heat. When butter foams, add onion and cook stirring until onion is transparent (approx 4-5 minutes). Add garlic and cook for 1 minute more. Add Arborio rice and stir to coat well, approximately 1 minute. Add wine and cook, stirring, until wine has is almost all reduced.  Add a ladle full of broth (approx. ¾ cup) and cook, stirring until broth has been absorbed almost completely. Continue cooking and stirring, adding broth a bit at a time until the rice is tender but firm to the bite (approx. 15 minutes).

Taste for seasoning. Add cream and 1/2 cup parmesan. Stir to combine. Rice should have a moist, creamy consistency. Serve sprinkled with additional parmesan.

For RIsotto with Pancetta and Duck –

Cut 4 ounces of pancetta into small cubes and saute until brown. Remove from pan and drain on paper towels. Discard any accumulated fat and wipe pan out before commencing with basic risotto recipe. Add 1-1/2 cups chopped cooked duck approximately 3 minutes before serving, just to warm it through, along with cooked pancetta and 1/2 cup dried cranberries.  

A year ago - Pork & Squash Pot Pie with White Cheddar Crust

Two year's ago - Green Chile Chili