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Side Dish -- TURKEY GRAVY (or Roast Chicken Gravy) --mainly made ahead!
Submitted by dvdlee on November 19, 2004 at 1:43 pmDESCRIPTION
Side Dish -- TURKEY GRAVY (or Roast Chicken Gravy) --mainly made ahead!SUMMARY
Yield 0 File under Misc. Recipes & RequestsINSTRUCTIONS
This Thanksgiving I decided to modify the Cook's Illustrated "Make Ahead Pan Gravy" recipe and I wound up the the best tasting poultry gravy I have ever made -- and I kept notes and measurements so that it is a true recipe! I've found the problem with most gravy "recipes" are that really are something that you have to make under supervision for years to duplicated.A benefit of this recipe is that you do most of the work ahead, so the gravy is a snap to finish at the end when things begin to get frantic. Sorry for the long recipe, but I'd rather everyone have too much info than not enough. I start making this just after the turkey is in the oven, so there is plenty of time for the entire process. It takes longer than opening a packet, but is very flavorful!! So enjoy!
This recipe makes around 4 1/2 cups of gravy. (You can half the recipe for just a single roast chicken.)
2 turkey legs (or 4 chicken legs if making chicken gravy!)
Giblets & neck from the bird (but do not include the liver)
1/2 of a large onion or 1 regular sized onion
3 cups low sodium Chicken Stock
2 cups water
Herbs:
Fresh (preferred) - use whole -- 4 thyme stems, 3 sage leaves, 6 stems parsley, 4 tops of celery ribs (with leaves) or 2 ribs of celeryDried 1/2 teaspoon dried thyme, 1/4 teaspoon dried sage, plus parsley & celery from above
With a cleaver hack the turkey legs into several chunks (the chicken legs should be cut in two). Remove any skin from the legs (you don't want the fat).
Rough cut the onion (do peel it) into large chunks. If using whole celery ribs, cut them into chunks as well
Combine all ingredients listed above and bring to a boil. Lower heat to a simmer. Skim any scum that rises to the surface. Simmer for at least 30 minutes, but an hour to 90 minutes is best.
Remove from heat and remove pieces of meat and big chunks of veggies with a pair of tongs or slotted spoon. Strain the stock into a bowl. There should be around 4 & 1/2 cups of stock. Skim most of the fat from the stock.
Find the gizzard & heart and cut them into small pieces. Take some of the turkey meat and shred it. Add around 1/2 to 2/3 of a cup of giblets & meat to the stock.
If you are making this ahead, chill stock in the fridge. If making in a hour or two, pour into a pan so the stock will get to room temp. quickly.
Stock must be at room temperature to make the pregravy.
3 & 1/2 Tablespoons butter
1/4 cup AP flourHeat a heavy-bottomed saucepan large enough to hold the finished gravy over medium-low heat for a few minutes.
Add the butter. When the butter has foamed and is almost about to color dump in the flour all at once. Begin to stir; the flour will clump, then thin out to form a nice roux. Continue to cook and stir until the roux turns a golden brown (a nut brown) and smells fragrant. (This might take 5 to 10 minutes, stir so the roux does not burn. You can cook the roux at a higher heat and finish faster, but you must stir constantly and be careful not to burn the roux.)
Remove pan from the heat. Take the room temperture stock and add it to the roux around 1 cup at a time. Quickly blend with a wire whisk as you combine the roux and stock. After combined and smooth, return to the heat, bring to a boil, then reduce to a simmer. Simmer for around 30 to 40 minutes.
You can serve the "pre-gravy" as is, but this final adding of the pan drippings and the carmalization they bring really is what puts the gravy over the top.
Pan Drippings from the Turkey or Chicken
1/2 cup red or white wine - whichever you prefer
The hot pre-gravy
1 to 2 oz. of dry cooking sherry
2 teaspoons of cornstarchAfter the bird is removed from the oven, put the roasting pan on the stove top over one or two burners over medium-high heat. (If you use any veggies in roasting the bird, or stuff the bird with veggies, have them in the pan too). Remove as much fat as possible from the drippings with a separator or a spoon.
Cook drippings and scrape the bottom of the pan to remove any carmalized crusts. Cook until the drippings are slightly reduced. Increase heat to high and add the wine. Stirring constantly rapidly boil down the liquids until reduced by around 1/2.
Remove from heat and pour contents of the pan through a strainer. Press on veggies in the strainer to get as all the liquid out of them.
Add the reduced pan dripings to the hot pre-gravy. Combine. If the gravy is not thick enough (and I bet it won't be!) blend the sherry with the cornstarch to form a smooth slurry. Add 1/2 of the slurry and bring the gravy to a boil. If still not as thick as you'd like, add the rest of the slurry. Yiu can keep adding cornstarch slurry, but let it cook for 5 minutes between additions (at least). Also rember that gravy thickens as it cools and sets...
Serve!
Side Dish -- Sweet Potatoes With Ginger and Walnuts
Submitted by dvdlee on August 27, 2004 at 10:15 amDESCRIPTION
Side Dish -- Sweet Potatoes With Ginger and WalnutsSUMMARY
Yield 0 File under Holiday & Party RecipesINSTRUCTIONS
Different, not too sweet, (except the natural sweetness of the potatoes), fairly low-fat (esp. if you use low-fat milk) and delicions. You can also make them in advance! From Craig Claiborne's Southern Cooking (out-of-print I believe).Makes 6 to 8 servings.
3 lbs. of sweet potatoes (fresh)
1/2 cup ginger preserves
3 Tablespoons Dark Rum (use light if you have to)
2 Tablespoons Butter
1 cup chopped walnuts (black preferred, but any kind OK)
3/4 cup milk or half 'n halfPreheat the oven to 350F
Put the whole potatoes in the oven in a baking dish and bake for 1 to 2 hours (depending on the size of the sweet potatoes). Press the potatoes with your fingers to see if they are soft -- when they are -- they're done. (Do not oil the potatoes -- just throw them in.)
Remove from oven and let the potatoes cool.
Split each potato in half and scoop out the flesh.
Mash the potatoes until medium-smooth (there will still be a few lumps, that's OK) There should be around 3 cups of sweet potato mash.
Combine preserves and rum in a saucepan and bring to the boil. Add mashed sweet potatoes. Add the butter, walnuts and milk and heat.
You can serve immediately, or reheat in a microwave, in a saucepan (stirring frequently) or place in a butter casserole dish and bake until hot. (350F oven -- 25 minutes or so)
NOTE: You can bake the potatoes the day before (or even two days before). Keep in fridge. After the potatoes are mixed -- they will hold for another day if chilled.
Side Dish -- Spanish Rice (AKA Tex-Mex Rice, Red Rice)
Submitted by dvdlee on August 27, 2004 at 10:20 amDESCRIPTION
Side Dish -- Spanish Rice (AKA Tex-Mex Rice, Red Rice)SUMMARY
Yield 0 File under Family / Ethnic / RegionalINSTRUCTIONS
A great Spanish Rice recipe. This has much more character and depth of flavor than commerical (and many Tex-Mex restaurants).1 cup long-grained white Rice (Texmati is what I like)
2 cup chicken broth (can be chicken bullion cubes & water)
1/4 finely chopped onion
2 cloves garlic (pressed)
8 oz. tomato sauce (canned)
1 teaspoon ground cumino (cumin)
1 teaspon ground black pepper
1-2 Tablespoons vegetable oil
1/2 teaspoon salt1. Preheat a 12" skillet over medium heat for 2 minutes or so.
2. Add oil, wait 30 seconds, then add rice.
3. Saute rice until it is pearly white
4. Add onion and saute around 2 minutes (undercooked is better than overcooked here)
4. Add 2 Tablespoons water to garlic & mix together
5. Add garlic & water to the sauted rice, continue to cook/stir for 30 secons or so
6. Add tomato sauce, garlic, salt, pepper, cumin -- stir until everything is blended
7. Bring to a boil
8. Cover and let simmer on low for 20 minutes
9. Remove from heat, let sit for 10 minutes.Garnish with fresh cilantro leaves OR a few shreds of lettuce/cubes to tomato OR a bit of picante/salsa on top.
Side Dish -- Southern Style Cooked Greens
Submitted by dvdlee on August 27, 2004 at 10:15 amDESCRIPTION
Side Dish -- Southern Style Cooked GreensSUMMARY
Yield 0 File under Family / Ethnic / RegionalINSTRUCTIONS
This recipe (or in old-fashioned parlence - recipt) is from "A Taste of Country Cooking" by Edna Lewis (Kopf Pub.) a great cookbook in many ways. I bought my copy 2nd hand on-line at half.com.Mrs. Lewis is a renowned black cook who grew up in a "free-town" established by former slaves after the Civil War in Virginia. Her recipes and book is a cultural treasure, not only of what they ate, but also of the culture. Her family was fairly well-to-do (as was the town) so much of what she describes IS part of Southern country cooking -- but it was not the hard-scrapple sharecropper cooking of the Deep South (the so-called "Black Belt"). Her cooking is a good place to start learning about Southern ethnic cooking since it displays a great understanding of the seasonal pattern of life of the Southern Farmer. Many of her "receipts" seem a little uncertain as to quantities, etc, but that's because there was no one right way to cook that preparation. Each cook tasted, and added more of this ingredient or less of that until they liked the taste they achieved, and then that was 'their' recipe. Usually the ingredients and food preparation technique remained the same; people just played with the proportions.
The same basic procedure is used for all greens. This quantity is listed as serving 4 to 5 people.
1. Remove large bitter stems and any old or discolored leaves.
2. If the greens are middle-aged or old, blanch them in a large pot of boiling water for 2--3 minutes. Plunge into cold/ice water to arrest cooking after the blanching.
1/2 to 1 lb. of pork (preferably smoked shoulder) (DvdLee: smoked ham hocks are also used, but only use 1/2 lb.)
1 quart water (32 oz)
2 1/2 to 3 POUNDS leafy greensCook the pork in the water (bring to a boil, then reduce heat and simmer) in a 2 to 3 quart saucepan for around 30-90 minutes - depending on how long you have and how tender the pork is. (For hocks, I would cook 30-40 minutes.)
When done, remove the pork, bring the liquid to a boil, and then add the greens into the pot. Pack it into the pot as it will shrink massively as it is heated and cooked. Cook uncovered over medium heat for 15 to 20 minutes, until greens are done. Remove pot from the burner and partially cover the pot with a lid. Let the greens steep in the juices until serving time (at least 2 to 3 hours, more is fine.). To serve, reheat greens, drain and serve. Have the "pot likker" (liquid from the greens) available on the side for those to add to their own greens. Also have a small cruet of cider vinegar available for those who like to add that.
Whenever you serve greens, you should serve cornbread as well. (Lots of people put the pot likker on the cornbread), or use the cornbread to sop up the greens with vinegar juices.)
Side Dish -- SOUTHERN Blended Stuffing (Half White/Half Cornbread)
Submitted by dvdlee on November 16, 2004 at 9:08 amDESCRIPTION
Side Dish -- SOUTHERN Blended Stuffing (Half White/Half Cornbread)SUMMARY
Yield 0 File under Misc. Recipes & RequestsINSTRUCTIONS
I love stuffing -- but I don't like it made with 100% white bread or with 100% cornbread. So for many years I've made Blended Stuffing -- combining the best of both worlds (white bread and cornbread). It has more character and taste than 100% white bread stuffing, but not the heaviness and very strong corn taste of 100% cornbread stuffing.My mother made this style of stuffing, but used the Pepperidge Farm mix with cornbread then added a bit of this and that. Here is my version (which has a lot less fat, but still delicious). Nowdays, I like to bake a herb bread (one of the Stuffing breads from Beth Hensperger's The Bread Lover's Bread Machine Cookbook is great, or use what I have listed below, or make up your own). Use the herb bread with the homemade cornbread.
Don't try to do this in one day!! You have to bake both breads, then let them stale a little bit, then mix and bake the dressing. But you can always bake the breads ahead, and then just mix it up when you want to have "homemade" dressing.
I don't believe in stuffing the turkey or chicken anymore. It can be dangerous food safety-wise, increases the roasting time considerably, is a pain to stuff and serve and often creates a "messy" looking bird. (Since frequently the stuffing will spill out of the cavity.) Baking the stuffing separately is a lot more controlled and easier.
(Technically stuffing is what you call this when it is baked in the bird, dressing is what you call it when baked separately.)
Another entree option is to add cooked turkey meat to the stuffing for a one-main-dish meal.
For a 13 x 9 x 2 pan of dressing make the following:
2 batchs of the Southern Cornbread recipe I have posted here.
1 Loaf of homemade bread (1 & 1/2 pound size) (see above for the source of the recipe I use) OR you can use any white or light whole wheat bread recipe but I suggest adding the following herbs.2 teaspoons each of dried sage, thyme;
1 teaspoon dried marjoram and chives;
1/8 of a cup fresh minced parsley.Or you can add 1 Tablespoon or so of poultry seasoning + parsley to the bread, or any other herb combination you like.
If you use fresh herbs, mince finely. I would add around 1/3 to 1/2 cup of fresh herbs (including the parsley).
The herb bread doesn't have to be that strong, since you will be adjusting herb & spice levels later.
Preparing the Breads
To make the bread cubes, cut the white bread into 1/2-inch slices, and leave them out overnight. The next day, cut the slices into 1/2-inch cubes and allow them to dry for another night. If you are in a hurry, you can dry the slices in a 225-degree oven until stale and brittle brittle (not brown!), 30 or so minutes. Then cut them into cubes and proceed.Take the cornbread and cut it into wedges or squares (around 4x4 squares). Let the cornbread dry overnight. With your hand, roughly crumble the cornbread. You don't want a fine powder, but to have the cornbread kind of chunky. (You will have a lot of crumbs, but that's OK -- but some needs to be chunky.)
8 tablespoons (1 stick) unsalted butter, plus extra for baking dish
1 large onion, chopped medium (about 1 1/2 cups)
4 medium celery stalks, diced medium (about 1 1/2 cups)
1/2 teaspoon ground black pepper
1 generous teaspoon salt
6 cups stale or dried white bread (cut in around 1/2-inch cubes)
6 cups stale cornbread chunks
Additional Herbs: dried sage, thyme, marjoram and parsley (Start with around 1/2 teaspoon of each herb, but add around 1/8 of a cupof pasley
2 cups + chicken stock or low-sodium canned chicken broth (home-made is fabulous, but boxed is OK)
2 or 3 large eggs, beaten lightly (number of eggs depends on how "firm" you like your stuffing, 2 makes it more loose, 3 firmer)Preheat oven to 400 degrees. Lightly butter (or oil, or use cooking spray) a 13x9 baking dish.
Heat butter in large skillet over medium-high heat until fully melted; pour off 2 tablespoons butter and reserve.
Return skillet to heat; add onion and celery and saut?, stirring occasionally, until translucent, about 8 minutes.
Turn onion mixture into large mixing bowl. Add bread cubes, cornbread crumbs, stock, and salt and toss gently to distribute dry and wet ingredients evenly. Add additional herbs to taste and adjust the salt and pepper. (Add any "custom" ingredients at this time.) You may need to add additional broth to make sure the dressing is moist enough (I like mine very wet & moist) -- but don't forget you will be adding the eggs too!
Slightly beat the eggs and add to the stuffing mixture. Lightly mix in until well combined. (Taste and adjuste herbs, salt & pepper before adding eggs to prevent any bacterial danger from the raw eggs.)
Turn mixture into the buttered 13-x 9-inch baking dish, drizzle with reserved melted butter, cover tightly with foil, and bake until fragrant, about 25 minutes. If you like a crispy crust, remove foil for the last 7 minutes of baking.
Customizing Your Dressing
The recipe above produces a good basic herb dressing, don't be scare to customize yours so it becomes your very own.Some suggestions are (don't do ALL of these in a batch!! LOL)
Add around 1/2 pound of drained, cooked sausage (with sage is nice)
Chop and add 2 to 3 hard boiled eggs
Chop and add giblets (except the liver) to the dressing
Add pecans or walnuts (around 1/3 of a cup)
Add dried cranberries to the basic mix
Add some diced and sauted fennel
Add a pint of oysters (use the oyster juice to replace part of the chicken stock)
Add diced and sauteed mushrooms
Etc.Side Dish -- Scalloped Eggplant
Submitted by dvdlee on August 27, 2004 at 10:16 amDESCRIPTION
Side Dish -- Scalloped EggplantSUMMARY
Yield 0 File under Misc. Recipes & RequestsINSTRUCTIONS
I love this dish. It is derived from the 1953 version of Joy of Cooking (which also has a LOT of other eggplant recipes: baked, sauteed w/ cream, souffle).This is similar to the scalloped eggplant served in many cafeterias (such as Luby's) here in the South. When I make this my spouse refuses to come in the kitchen because they hate the smell of eggplant (go figure!) -- but I ususually eat the entire thing by myself (over 2 days though! LOL)!
1 medium-sized eggplant (peeled and diced)
1/2 cup water
1 Tablespoon chopped flat-leaf parsley
1 small onion (1/2 of a big) finely chopped
4 Tablespoons of butter (1 + 3)
3/4 cup hand-crushed saltine crakers (approx.)
1/4 teaspoons salt
1/2 teaspoon paprika (sweet, not hot)
Dash of Tabasco Sauce
1/2 cup milk
3 - 4 oz. grated or sliced mild- to-medium chedder cheese(Makes around 4 servings)
Preheat oven to 375F
Boil the water in a saucepan, when the water is boiling, add the eggplant pieces and cook until tender (a fork easily pierces the vegetable). Drain well. Sprinkle with the chopped parsley
Place 1 Tablespoon of butter in a small skillet over medium-heat. Saute onion until light brown (6 minutes or so). Remove from heat and add to eggplant pieces. Lightly combine and mix.
Melt 3 Tablespoons of butter and mix with the hand-crushed cracker crumbs (they should be crushed as finely as you can between your hands, but they should not be uniform in size).
In a baking dish (I usually use my 8" round corningware) place a layer of eggplant, a layer of crumbs, eggplant and then crumbs.
Add tabasco to milk (you can also add a little black pepper)then pour over cassarole, then top with cheese. Bake around 1/2 hour
You can add small quantities of other items to this cassarole (1/4 cup of diced drained tomatoes, some pecans, etc.)
To make this into an entree add 1 pint of oysters (raw) to the layers (eggplant, crackers, oysters, eggplant, crumbs, cheese).
Slightly reduce the milk and add some of the oyster liquor.
You can also increase/decrease the milk (depending on how dry or mushy you like it). I usually just just a little more than 1/2 cup (If you are living like a grasshopper (only for today, not your future health) -- use half-n-half instead of milk!)
Side Dish -- Red Beans & Rice (from Coop's Restaurant, New Orleans
Submitted by dvdlee on August 27, 2004 at 10:01 amDESCRIPTION
Side Dish -- Red Beans & Rice (from Coop's Restaurant, New Orleans)SUMMARY
Yield 0 File under Family / Ethnic / RegionalINSTRUCTIONS
This recipe is from the new cookbook of Coops' Place Restaurant in New Orleans (1109 Decatur St., in the French Quarter). Run for 20 years by Jeff "Coop" Cooperman, the restaurant features truly native Cajun cooking in a "funky environment". Highly rated by Gayot Travel for authentic cooking, a unique environment, and some of the best tasting traditional food in the Quarter. Web Site: coopsplace-neworleans.com.1 lb. Red Kidney Beans
1 Smoked Ham SHANK
1 Onion (yellow, chopped)
1/3 cup garlic (chopped)
2 celery ribs (large, chopped)
1 bay leaf (large)
1 Tablespoon Tabasco
2 teaspoon dried Thyme
1 teaspoon dried Oregano
2 teaspoon Bayou Blend (see bottom of recipe)
Salt (add much less than you would to taste, as the shank or hock will add a good deal of salt to the dish)
Black Pepper
Cooked Rice
Minced Green Onions
Andouille Sausage (or smoked Kilbassa)Note: Smoked Ham Shank, which is pretty meaty, may be hard to find in some areas. Ham Hocks can be substited, but then add some ham or sausage to the beans as they cook.
Beans are usually soaked for two reasons: it means they will cook a little quicker (a minor difference in timing, but it is there), and more important to help break down the oligosaccharides (the chemical that many people have difficult digesting, which will then produce the infamous byproduct of intestinal gas).
However, the American Dried Bean Board (yes there is an trade organization of that name: americanbean.org) recommends the following Hot Soak method (Cook's Illustrated tested and analyzed both the Hot Soak & Overnight Soak to compare the quantity of oligosaccarides broken down between the methods. Hot soak was by far the best method -- its also pretty fast!).
Preferred Hot Soak -- Rinse and pick through the bean to remove all dirt, stones and broken or misformed beans. For each pound beans, add 10 cups hot water to a large pot; heat to boiling and let boil 2 to 3 minutes. Remove from heat, cover and set aside to 4 hours. CI tested letting the beans soak longer -- up to 8 hours with good results. I usually do 4-6.
BeanO can also be used to help reduce oligosaccarides -- but some people are allergic to the chemical compound, and I've think I've read someone that it is not good for diabetics (but I can't find that info right now to confirm my memory.)
Soak beans per instructions above.
Drain water from beans, rinse. Add fresh water to cover and then add all of the ingredients to the pot.
Bring to a boil then reduce to a bare simmer. Cook uncovered until beans are done (3-4 hours). You should stir the beans 3-4 times while cooking -- and can even use a whisk to help create a creamer blend.
Taste, correct seasonings, remove ham shank (or hocks). Remove meat from shank and add to beans. If using hocks, add small pieces of smoked sausage or ham (1/4 to 1/2 lb. -- depending on your taste.)
Prepare rice (you can use Uncle Bens Converted, but I prefer traditional rice.
Slice sausages in 1/2 (lenghwise). Place on a broiler pan round side up (you can also grill them). Broil until skin blisters. Turn and cook the flat side until it is very done and a little charred.
Place rice on plate, spoon beans on top of rice, then place 1 or 2 pieces of grilled sausage on top of the beans. Sprinkle with minced green onion.
YUM!
Everyone in Cajun country has their own blend they use extensively in their cooking. (Emeril did not invent the concept of his overpriced 'essence'.) This is a great home-spice blend you can easily make and use at home.
4 parts Salt
3 parts Cayenne Pepper
3 parts Black Pepper (ground)
3 parts Granulated Garlic
2 parts MSG (I don't put this in -- but the recipe call for it)
1 part Ground Cumin
1 part PaprikaCombine all ingredients in the proportions listed above (use a Tablespoon, a 1/4 cup or whatever to determine your base "part"). Blend well. Store in an airtight container.
Note: Use ONLY Granulated Garlic. Do not substitute garlic salt or garlic powder.
Side Dish -- Peas (great treatment for frozen)
Submitted by dvdlee on August 27, 2004 at 9:56 amDESCRIPTION
Side Dish -- Peas (great treatment for frozen)SUMMARY
Yield 0 File under Misc. Recipes & RequestsINSTRUCTIONS
This recipe is from Julia Child's Mastering the Art of French Cooking (its the only recipe I've posted from that wonderful tome!)These are truly delicious (even people who hate peas think this treatment is 'not bad'), fast and easy. Perfect for a holiday dinner as it doesn't require any oven time and is also fast and doesn't need much supervision.
Note: This for for 10 oz. -- you can double the recipe, but if needing to cook more than that -- separate and cook in 2 batches.
1 10 oz. box or bag of frozen peas (extra fine/small)
1 Tablespoon butter
1 Tablespoon minced shallots (or sub. green onion, but shallots are better!)
1/4 teaspoon salt
Large pinch of ground black pepper
1/2 cup low-sodium chicken stock, vegetable stock or water (chicken stock is best)1. Thaw the peas until they can be easily separated.
2. Bring butter, shallots, seasonings and stock to a boil in a skillet or saucepan.
3. Add the peas, cover, reduce heat and let it lightly boil for 5 minutes, until peas are almost tender.
4. Uncover, turn heat to high and rapidly boil off almost all of the liquid (a little liquid will remain to form a kind of 'sauce').
5. Correct seasonings if needed. Serve hot.
Side Dish -- Hoppin' John
Submitted by dvdlee on August 27, 2004 at 10:08 amDESCRIPTION
Side Dish -- Hoppin' JohnSUMMARY
Yield 0 File under Family / Ethnic / RegionalINSTRUCTIONS
Black-eyed peas are a prominent pulse in Southern cooking. They are not only eaten by rural people, but almost by everyone at one time or another in the South. (Texas caviar is a marinated black-eye pea salad, but that's a different recipe!)Black-eyed peas combined with rice are the basis of the dish Hoppin' John (and no one really knows where the name comes from!). This is frequently served on New Years Day since it is a folk superstition that eating black-eyed peas on that day means you will have "good-luck" that year. (I haven't noticed any difference!)
(A LOL -- in South Carolina they have a dish made from Okra & Rice called "Limpin' Susan"!)
This is a modernized version (which tastes better) since it uses more vegetables and a few basic herbs for flavor. (This is taken from Craig Claborne's out-of-print cookbook "Southern Cooking".) Original Hoppin' John only uses peas, water, onion, salt-pork & rice.
1/8 pound streaky bacon or salt pork cut into small cubes (this should give you around 1/2 cup)
1/3 cup diced carrots
1/2 finely chopped celery
2/3 cup finely chopped onion
10 oz. fresh or frozen black-eyed peas
1 garlic clove (peeled)
2 & 3/4 cups water (more or less)
6 sprigs of fresh thyme (or 1/4 teaspoon dried)
1 bay leaf
Salt (if needed)
1/4 teaspoon red pepper flakes (optional, but tasty)
1 cup rice
2 Tablespoon butter1. Put the diced meat in a saucepan over medium-high heat and cook, stirring often, until all the cubes are crisp and the fat has rendered out. Add carrots, celery & onion and cook, stirring around 1 to 2 minutes.
2. Add peas, garlic, around 1 & 1/4 cups water (to barely cover the peas & veggies). Then add thyme, bay leaf, red pepper flakes and salt. Bring to the boil and then reduce heat to a simmer. Simmer uncovered 30 to 40 minutes until the peas are tender, but not mushy!! Remove from heat.
3. Put rice in a saucepan and add 1 & 1/2 cups water and salt to taste. Bring to the boil, reduce heat to simmer, cover and let cook around 17 minutes until done. (Or follow your package directions for rice.) Add butter to the cooked rice.
4. Reheat pea mixture if needed. Spoon hot rice in a platter on on an individual serving dish or plate. Spoon the hot pea mixture, including liquid, over the rice.
5. Top with any or all of the garnished listed below:
chopped fresh tomato
finely grated chedder cheese
finely chopped green onionSide Dish -- Fried Rice
Submitted by dvdlee on August 27, 2004 at 9:57 amDESCRIPTION
Side Dish -- Fried RiceSUMMARY
Yield 0 File under Family / Ethnic / RegionalINSTRUCTIONS
This is a recipe I've adapted from "The Wisdom of the Chienese Kitchen" by Grace Young (Simon & Schuster, 1999, ISBN: 0-684-84739-6). If you're interested in Chinese cooking, I STRONGLY advise you to get this book!Ms. Young is a first-generation Chinese immagrant who grew up in San Francisco. Her family used to own one of the very well-known restaurants there (which is still open, but has gone 'tourist').
Her book is about Chinese cooking in AMERICA. Very interesting 'intros' in the different chapters that are a great read about the culture and traditions of chinese cooking.
You will be amazed at how much BETTER this dish tastes when you make this yourself, since it calls for only a very light touch of oil instead of the grease-soaked food at most Chinese places nowdays!
Amazon has the book listed for around $8 used. Half.com has it for $7. And you might be able to get a copy from the library....
3 teaspoons veggie oil (NOT olive!)
2 eggs (large)
6-8 oz. diced meat (raw chicken, shrimp, beef, pork, prepared Chinese barbecued pork, tofu)
3 cups cooked, cooled rice
1 cup mixed vegetables (snow peas, bamboo shoots, water chestnuts, mushrooms (straw are best), green peas, finely diced carrots, bok choy, napa cabbage, etc.) vegetables must be fresh
1/3-1/2 cup bean sprouts (mung are best)
1/2 cup finely minced green onions
1 Tablespoon soy sauce (regular)
1 heaping teaspoon of XO sauce* OR oyster or hoisin sauce (double if using hoisin or oyster)
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon toasted sesame seed oil (or chili oil) -- OPTIONAL if not using XOLightly beat eggs. Put around a teaspoon of veggie oil in a flat-bottom non-stick skillet (14 inch is great) over medium high heat. Add eggs, tilt the pan so the egg covers the surface in a flat 'pancake'. After 1 to 2 minutes (when the bottom is just beginning to brown and the top is beginning to set) remove the egg from the pan and transfer to a cutting board. Let the egg cool a bit, then cut into strips around 2 inches long & 1/2 inch wide. Set aside.
Measure all ingredients and place in separate small bowls:
Rice,
veggies & scallions (reserve a small amount of scallions for garnish)
Soy sauce, XO, pepper, salt, sesame/chili oil if using
Bean ThreadsTake the skillet you used for the eggs and place over high heat. When pan is very hot (1-2 minutes) add 2 teaspoons of oil to the pan. Pan should be very hot, but oil should not be smoking.
If your meat is raw and not precooked, add to skillet and toss until almost done (1 minute). If necessary, add 1 more teaspoon of oil before adding rice.
Add rice to skillet and toss it using 2 spatulas until rice has warmed up and is coated with oil (large pieces are broken up). Continue to cook, but toss it less frequently so that some of the rice begins to lightly brown. (Don't constantly toss the rice, but don't let it burn either -- I toss, have a drink of something, then toss again.)
After 2-3 minutes add veggies/scallions (plus cooked meat if using or tofu). Continue to stir fry for 3 minutes (with the same pacing on how must to let it rest vs. tossing as before).
Add liquid sauces & bean threads. Stir fry/toss for 1 more minute. Serve while hot! (Garnish with green onion.)
*About XO sauce:
XO sauce is a wonderful sauce made by Lee Kum Ke (its all the rage in Hong Kong!). It's expensive and hard to find -- in Chinese food stores it will be found 'behind the counter' so you have to ask for it. It comes in small containers in boxes. It truly adds that bit of 'extra' flavor! It is made from dried scallops & shrimp (plus other stuff too). You only use a tiny amount, so price per dish isn't too bad. One jar will serve to make this recipe at least 10 times....
Side Dish -- Cheese Grit Casserole (With Ham = Entree)
Submitted by dvdlee on August 27, 2004 at 10:15 amDESCRIPTION
Side Dish -- Cheese Grit Casserole (With Ham = Entree)SUMMARY
Yield 0 File under Family / Ethnic / RegionalINSTRUCTIONS
This recipe is originally based upon one found in Southern Cooking by Craig Claiborne (Clamshell/Times Books).Craig Claborne’s cookbook is a wonderful gem. I have cooked many, many of the recipes and never had a bad one. This noted New York food author, critic, and reviewer was born in the South and his mother ran a boarding house/restaurant. His early childhood stories relate to the food in his book, but he also goes on to explore other sub-cultures of Southern Cooking (Creole, Cajun, etc.). I don’t use his recipes for Tex-Mex, or Creole since other books are better in that area. But for old-fashioned Southern Cooking he is hard to beat.
This is a Soutern ethnic favorite (Cheese Grits) and I love it with the addition of good Ham.
There are three different kinds of grits on the market (the only difference is in amount of time for preparation and how much they have been pre-processed). The kinds are: Instant, Quick-Cooking, and Regular (Plain). Instant have been heavily process, powdered, etc. so all you do is add boiling water and you are done ý but it doesnýt taste very good! Quick-Cooking is where the grits have been semi-processed so that they donýt require long cooking. Regular Grits are the unadulterated real thing and require around 25 minutes to cook and also require a medium amount of stirring. Quick-Cooking grits are OK, especially if you are adding other things to them. Plain grits are usually cheaper, and are more ýnaturalý in their production, etc. You can usually find plain grits where you can buy bulk items at a grocery store (natural foods) for the best price - or you can pay more for packaged natural grits.
Note: Southerons use the work Grits as a singular noun (Others--i.e., Yankees) think Grits is a plural. But, I like Grits. Grits is good. I eat it all the time.
2 1/2 cups water
1/2 cup grits, preferable stone-ground (not Instant!)
Salt
2 cups grated sharp or medium Cheddar cheese
1/2 teaspoon finely chopped Garlic (optional, but very good!)
4 eggs, lightly beaten
2 teaspoons Worcestershire Sauce
Pepper
Strips of sugar-cured ham -- also called "city ham" (deli or from a ham steak slice)1. Bring the water to a boil in a saucepan and gradually add grits while stirring. Add salt. If using regular grits, cover and cook for around 25 minutes stirring every couple of minutes. If using ýQuick-Cookingý Grits, prepare according to package directions.
2. Preheat the oven to 350F.
3. Remove grits from heat and add the cheese to the grits, stir well. Add the garlic, Worcheshire, and eggs. Blend well. Add fresh grated pepper and more salt if needed.
4. Pour into a 2-quart greased casserole. You can either lay the ham pieces on top of the casserole or blend them into the casserole. (If you mix them in, put some more cheese on top of the casserole to form a nice crust.) Bake for around 30 minutes. (You can cover the casserole if you don't like any type of crust, but I like a little crusty top, so bake it uncovered.)
Serve portions with some parsley or chives sprinkled on top.
Since this is a cornmeal mush dish with meat pieces, you need to serve something crispy with it ý a salad, cole slaw, marinated cucumbers, etc.
Side Dish -- Charro Beans (spicy Tex-Mex Pinto Beans)
Submitted by dvdlee on August 27, 2004 at 10:13 amDESCRIPTION
Side Dish -- Charro Beans (spicy Tex-Mex Pinto Beans)SUMMARY
Yield 0 File under Family / Ethnic / RegionalINSTRUCTIONS
(This is a long entry since I have disgressed into history, the main types of Texas Pinto Beans, preparing the beans and specific notes on some ingredients. Just skip down to see the actual recipe!!)The history of a culture is preserved in its food. And you have to investigate and incorporate foods historical background in order to re-create an authentic dish.
Pinto Beans are intertwined with Texas history. How they were prepared reflects the different stages in Texas economic and cultural history.
There are three main divisions in Texas-style pinto beans: Cowboy Beans, Borracho Beans(Drunken Beans), and Charro Beans. The lines between types is rather blurred and, of course, there are thousands (if not hundreds of thousands) recipes, variations, etc.
All of these recipes depend on long, slow cooking over several hours to develop the flavor of the beans. They were also a 'convenience' food, since once a batch of beans was made, it would be served for several meals (breakfast, lunch and dinner sometimes!). With cornbread they provided a complete source of protein with many added nutrients.
COWBOY BEANS were the original pinto beans prepared by the chuck wagon cooks for the workers as they herded cattle. They were very simply prepared with salt pork. This was the only meat that was commonly available all of the time, as cattle were usually not killed for consumption by the cowboys. Salt pork would keep without spoiling (from the salt-curing), was relatively inexpensive. Other ingredients were usually onions, salt, pepper, and maybe a dried chili pepper or two or other dried herb (cumin seed, etc.). No fresh vegetable (tomato, fresh chili pods, cilantro, etc.) would normally be available or used in plain cowboy beans.
BORRACHO BEANS (Drunken Beans) were the next version -- which began to show the greater influence of Mexican cooking and also the availability of a wider range of supply from villages or farms. The primary distintion is that Borracho beans are made with some amount of beer. Also fresh chili pods may appear, as well as garlic, and a greater range of spices and herbs (coriender seed, etc.).
CHARRO BEANS show the most influence of Mexican cooking. Fresh tomatoes, a variety of fresh chili pods, garlic, cilantro, stock, and especially espazote (a Southwest herb) are all usually found added to the basic salt pork/bean blend. Charro Beans were usually prepared as part of a settled ranch or settlement -- and frequently by women cooks.
Of course, all three 'styles' of beans co-existed depending on the supplies available and the circumstances of the moment.
Beans have been traditionally soaked overnight for several reasons: it helped speed up the cooking time and also helped reduce intestinal gas.
Most digestive gas is caused by compounds that are not broken down in the stomach, but pass on to the intestines basicly intact. This means that they are not completely digested.
All beans contain a group of compounds (carbs) called oligosaccharides. (The amount varys from one type of bean to another.) If you eat beans frequently the body adjusts and produces much less digestive gases. Soaking the beans causes the oligosacchardes to break down somewhat, so less gas will be produced. Some herbs are also supposed to help in the digestion of beans (especialy espazote). Commercial enzymes are available (Bean-o), but should not be used by people who are allergic to penicillin. The fresher the bean is, the lower the amount of oligosacchardes so always try to use the freshest and best-looking beans you can find.
Different soaking techniques reduce the amount of oligosacchardes by different amounts. There are four different methods with different results.
Just Start Cooking
Be prepared for the consequences! No reduction in oligosacchardes.Overnight Soak
Rinse, clean and soak beans overnight in 8 or so times their volume of water. Drain soaking water before beginning to cook the beans the next day. The least effective method with the smallest reduction in oligosacchardes.Hot Quick Soak
Rinse, clean and put beans in a large pot with 8 or so times their volume of cold water. On high heat bring beans to a full boil. Boil for 2-3 minutes (no longer). Remove from the heat, cover the pot and let soak for however much time you have (even 30 minutes is helpful). Drain the water, then begin your recipe. Second most effective method.Hot Overnight Soak
The most effective and reduces the amount of oligosacchardes at least 70+%. Prepare exactly as for the Hot Quick Soak method above, but let soak overnight (8-10 hours). If your kitchen is very hot, or you want to soak the beans longer than 10 hours, put them in the fridge.Aside from fresh beans, no one ingredient is more important than your salt pork. You should find salt pork that is very lean (2 parts lean to 1 part fat is good), and that also has rind or skin on one side of your pork. (There is a lot of flavor in the skin.)
Bacon is not a substitute, as it has been smoked in addition to salted and will give a different taste. (But many recipes do mix the two.)
Fatback is just pork fat, or it has very little lean meat and should not be used.
This is a critical herb to Charro beans. You can really taste when its missing. You should use fresh (available in ethnic markets)--a small 'bunch' of 5 stalks or so. It's usually easier to order this from from Pensey's or other top-quality spice/herb house.
Most lower-priced dried espazote (usually sold in cello packages) in the ethnic grocery is dry and tasteless.
1 lb. dried pinto beans
1 lb. lean salt pork w/rind
1-2 Tablespoons vegetable oil
2 cups chopped onion (rough chop)
1/2 cup chopped green pepper
1/2 cup chopped fresh mild chili peppers, seeded (any mixture of jalapenos, hatch, anaheim, roasted & peeled poblano, etc.)
1 chopped fresh serrano pepper
Optional (add only if you want spicy beans): 1 or 2 canned chipolte pepper(s) with a dab of adobo sauce or 1 dried ancho or pasilla pepper (seeds removed)
4 cloves garlic (pressed); more if minced
1 teaspoon paprika (or 3/4 regular & 1/4 teaspoon smoked sweet paprika)
2 teaspoons dried espazota (from Pensey's)
1 & 1/2 teaspoons adobo powder (ethic or Pensey's spice blend)
1 & 1/2 teaspoon ground coriander
3/4 teaspoon dried oregano
1 bay leaf
1 teaspoon hot chili powder
1 quart chicken broth
1 quart water (more if needed)
2 large fresh tomatoes (peeled & rough chopped with juices) OR 1 16 oz can of whole tomatoes, rough chopped)
1/4 teaspoon ground black pepper
1/4 cup (approx.) chopped cilantroPrepare the beans using the Hot Soak or Overnight Hot Soak Method.
Cut away the rind from the salt pork so you have one large piece, if possible.
Dice the remaining salt pork by hand into small cubes. (This is easier if you keep it cold.) There should be 2 parts lean to 1 part fat.
Put in a large, heavy bottomed bean pot the oil, salt pork and rind. Cook over medium heat until the salt pork fat begins to render out and the edges of the fatty pieces turn clear.
Add onions, green pepper and all of the fresh chilis. Cook until onions are almost transparent, but still have some crunch. Add the garlic and cook an additional minute.
Add beans, stock, water, and all herbs and spices (EXCEPT salt and the tomatoes). Bring to a boil and the reduce to a simmer uncovered.
After 1 & 1/2 to 2 hours add the tomatoes, salt and taste the broth and adjust seasonings as needed or to your taste. This should be a fairly 'soupy' mixture -- if fact you can eat this as a type of bean soup!
Continue to simmer and slowly cook another 1 & 1/2 to 2 hours, or longer if needed. Beans should be tender and not have any resistence when tasted. Remove salt pork rind, bay leaf and any large pieces of dried pepper. Add cilantro just before serving. Serve beans with some of the broth. Have available hot sauce and fresh chopped green onion for people to add if they choose.
While the beans are ready to eat right away, they will taste even better if held and served the next day.
Salad -- French-style Waldorf Salad
Submitted by dvdlee on August 27, 2004 at 9:59 amDESCRIPTION
Salad -- French-style Waldorf SaladSUMMARY
Yield 0 File under Misc. Recipes & RequestsINSTRUCTIONS
Made this for Thanksgiving 2003 since we wanted a Waldorf, but didn't want a 'heavy' mayo-based traditional Waldorf Salad.This salad is actually called "Salade Phano" and can be found in the book Simca's Cuisine by Simone Beck (out-of-print, Knopf, 1972 ISBN: 0-394-47449-X).
I have made some modifications (mainly in the quantity of mustard).
1 to 2 ribs celery
2 medium beets (roasted & peeled OR jarred*)
1 large Granny Smith apple
Endive (sliced into medium pieces)
3/4 cup walnuts (coarsly chopped)
1 Tablespoon chives (minced)You can use jarred, pickled beets if needed - just make sure they are rinsed and fairly dry before using.
There should be basicly equal portions of beets, apple, nuts and endive. I used 2/3 or 3/4 the base amount of celery, but you could easily increase that so everything is of equal proportions.
Apple may be peeled or unpeeled, but certainly core it! LOL
You can use a tiny bit of lemon juice to prevent the apple from discoloring if preparing a short while before serving -- but use as little lemon juice as possible.
1 Tablespoon Dijon mustard**
3 Tablespoons red wine vinegar (or sherry vinegar)
8-9 Tablespoons Extra Virgin Olive Oil
1/2 Tablespoon flat-leaf parsley (minced)
Sea Salt
Fresh Ground Black PepperUse the finest vinegar and olive oil you can find. Quality here WILL make a difference. I like Maldon French Red Wine Vinegar or a really good Sherry Vinegar.
Beat the mustard and vinegar together. Continue to whisk together as you slowly drizzle the olive oil into the mixture to create a nice thick emulsified blend. Add parsley, salt and pepper.
Dip a leaf of lettuce in the dressing to correct flavoring (more oil, more vinegar, more salt, etc. etc.)
**Original quantity of mustard was 3 Tablespoons - too much for me! Adjust to your taste.
1 or 2 hard boiled eggs (peeled)
Food mill or ricerTake the salad and combine and toss with the dressing. The salad should be thoroughly, but lightly coated with the dressing.
Place lettuce (Bib or Boston is great) on a salad plate.
Spoon dressed salad onto the lettuce.
Using the food mill or ricer (fine disk) mill the hard boiled eggs so they form a 'mimosa' or finely riced egg topping on each salad.
(The mimosa is not only attractive, but really gives a great boost to the flavors!)Serve room temp.
Salad -- Cajun Corn Salad
Submitted by dvdlee on August 27, 2004 at 9:49 amDESCRIPTION
Salad -- Cajun Corn SaladSUMMARY
Yield 0 File under Family / Ethnic / RegionalINSTRUCTIONS
This recipe is from Cajun-Creole Cooking by Terry Thompson (HP Books, 1986). This cookbook is a great one! It's out-of-print I believe, but if you ever find a copy --- grab it!A wonderful salad that can easily be made the day before. (In fact, it tastes better mixed up the day before!) However, do not add the cherry tomatoes until just before serving.
3 cups cooked whole-kernel corn* (fresh, frozen or canned)
1 large green bell pepper, chopped
1 cup hot pickled okra, sliced into rounds
6 green onions, chopped
1/2 cup minced flat-leaf parsley
1 cup cherry tomatoes halfs
Dressing*If using fresh, cook corn, cool then cut off kernels. If using frozen, steam or microwave until cooked, then cool and use. This is still pretty good with canned corn, but use Delmonte "Fresh Cut" brand.
1 teaspoon sugar
1/4 cup Tarragon white-wine vinegar
1 - 2 teaspoons Creole mustard OR stone-ground mustard
1 Tablespoon dried basil
2 Tablespoons mayo
1/2 teaspoon fresh ground pepper
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
1/2 cup extra-virgin Olive OilToss all ingredients together in a salad bowl (except tomatoes if making in advance).
To Prepare Dressing
in 2-quart bowl, whisk all dressing ingredients together except olive oil. Then continue to whisk and add oil in a slow steady stream to form an emulsion.Pour dressing over salad; toss gently so everything is coated. Cover and refridgerate overnight (or up to 2 days) before serving. Retoss just before serving. Garnish with additional parsley. Serve just slightly chilled or at room temp.
Misc. -- Year Round Oven Roasted Tomatoes
Submitted by dvdlee on August 27, 2004 at 9:56 amDESCRIPTION
Misc. -- Year Round Oven Roasted TomatoesSUMMARY
Yield 0 File under Misc. Recipes & RequestsINSTRUCTIONS
This is a great recipe for enjoying good tasting roasted tomatoes the entire year -- especially when tomatoes are out of season.I use these to make Tomato Soup, dice for a brushetta topping, slice for adding to salads, etc. The roasting adds sweetness and intensifies the tomato taste. These keep in the fridge for a week or so and can be frozen...
2 28 oz. cans of whole tomatoes (best brands are Muir Glen, Progresio and Hunts)
2-3 tablespoons of balsamic vinegar (the cheap grocery store kind -- NOT the very expensive real thing
2 Tablespoons brown sugar (light or dark)Preheat the oven to 425F. Line a rimmed cookie sheet or jelly roll pan with foil.
Taking the whole tomatoes trim off the hard stem end, then slice the tomato almost down to the tip and make sure the juice runs out into a separate bowl.
Place the trimmed & sliced tomatoes on the baking sheet. Dab the balsamic vinegar on the tomatoes with a brush, then sprinkle the brown sugar on top of the tomatoes.
Bake for 30-40 minutes until the tomatoes have started to collapse and are slighly caramalized. Remove from oven, let cook briefly, then gently peel them from the foil and place in a bowl.
(You can save the canned tomato juice for use in soup, vegetable stock or as a base for Bloody Mary's!)
