March 2010 Archives

Originally from: Alice Myers

Ingredients

• 5 Lbs. cooked red potatoes (I like the golden reds)
• 4C chopped onions
• 1 Lbs. bacon
• 2C endive
• 1C apple cider vinegar
• 3C water
• 1 1/2 T salt (or to taste)

Directions

1. Semi peel cooked potatoes and place in large pan. Fry bacon then put all ingredients in pan with potatoes. Stir and set aside for at least 4 hrs. stirring occasionally.

Originally from: Jim Core

Also known as Gumbo z'Herbes, this gumbo is traditionally made during Lent as a meatless option. From nola.com

Ingredients

• 1 bunch mustard greens
• 1 bunch collards
• 1 bunch kale
• 1 carton (32 ounces) low-sodium chicken broth (or vegetable broth)
• 1 medium onion, chopped
• ½ clove garlic, minced
• Salt, pepper and Creole seasoning
• 1 or 2 cans (16 ounces each) Blue Runner red beans
• Smoked portobello mushrooms, chopped (optional)

Directions

1. Wash greens well and chop them roughly. Put them in a large soup or gumbo pot with chicken broth, onions, garlic, salt, pepper, and Creole seasoning.
2. Bring to a boil, then reduce to a simmer. Cover, and, stirring occasionally, cook to the texture you desire. (Some people like them still crunchy; lots of people, including Core, like them well done, which will take about an hour.)
3. When greens are cooked down, add the red beans. Stir well to combine. (If using smoked mushrooms, add them at this point.) Cook another 15 minutes.

Originally from: Robert Hamstead

Ingredients

• 2 Lbs lean ground beef
• 1 quart of boiling water
• 4 heaping tsp ground ancho chile pepper
• 2 1/2 heaping tsp paprika
• 1/4 tsp red cayenne pepper
• 1 1/2 tsp kosher salt, to taste
• 2 1/2 tsp onion powder
• 2 1/2 tsp dried minced onion
• 1 1/2 tsp freshly ground coarse black pepper

Directions

1. Put the raw meat into a large, 2 quart saucepan. Pour on the boiling water to cover to the very top of the beef; stir with a wooden spoon. Add more water until the beef is covered, has a sufficient amount of liquid and breaks apart easily. (Use at least 2 parts boiling water to 1 part lean ground beef. You want to break down the beef so it can slowly cook down to a nice thick consistency. Do not brown meat.)
2. Continue to stir the beef to break it up. Add the remaining ingredients; mix well; bring to a boil, uncovered, and then turn the heat down to a low simmer for about 45 mins to 1-1/2 hours or until the chili has cooked down to a thick consistency. Add more of the simmering hot water if needed.
3. The chili freezes well in an airtight container.

I also add a little ketchup to taste at the end

A simple stuffing passed down my family via oral tradition. It is best prepared by baking in a casserole instead of being actually stuffed.

Ingredients

• 10 slices white bread, toasted and torn
• 4 slices salt-risen bread, toasted and torn
• 1 L turkey or chicken broth
• 2 stalks celery, diced
• 1 onion, diced
• celery seed
• salt and pepper

Directions

1. Place the bread, celery, and onion in a large bowl. Pour in enough broth to make a moist, pasty consistency.
2. Add celery seed, salt, and pepper to taste.
3. Place the stuffing into a shallow casserole dish and bake in a 325-375F oven for 45 minutes or until the top is golden brown and the middle is cooked.

Originally from: Seth Hamstead

A tangy and spicy vinegar based barbecue sauce in the Eastern NC barbecue tradition.

Ingredients

• 1 cup white vinegar
• 1 cup apple cider vinegar
• 1 T sugar
• 1 T cayenne pepper
• 1 T red pepper flakes
• 1 T tabasco sauce
• 1 t salt
• 1 t black pepper

Directions

1. Combine all ingredients in a 2 qt sauce pan and bring to a simmer.

Basic dill pickle recipe that can be varied with other spices such as garlic or red pepper.

Ingredients

• 2L water
• 200mL white vinegar
• 100g salt
• 5g black peppercorns
• 4g dill seed
• 20g pickling spice
• 1 bunch dill weed
• 2 lbs. pickling cucumbers

Directions

1. Combine all ingredients other than the dill weed and cucumbers and bring to a boil for 3 minutes.
2. Allow the brine to cool to room tmeperature.
3. Pack quartered cucumbers and dill into pint jars (about four) and pour brine over to cover.
4. Seal and place in refrigerator for 3 weeks to pickle.

Will last about a month in the refrigerator after opened.

Originally from: Seth Hamstead

Turkey confit is a great way to ensure the dark meat of a turkey stays tender and moist. This is adapted from an old French method used to preserve meat through the winter. Please allow at least a couple days between cooking the turkey submerged in the fat and finishing them to allow the turkey to "ripen" a bit to give it exceptional flavor.

Ingredients

• 6 lbs. Turkey dark meat (thighs, drumsticks, or wings in any combination)
• 50g kosher salt
• 3 bay leaves
• 4 garlic cloves, crushed (or 1/2 t of garlic powder)
• 1 small bunch fresh thyme (4-8 twigs)
• 3 Allspice berries
• 20g Black Peppercorns
• 2 Whole Cloves
• 2L Rendered Duck Fat

Directions

1. Combine the whole spices in a spice mill and grind. Rub the mixture all over the turkey pieces and place them in a non-reactive dish. Cover and refrigerate for 2 days.
2. Preheat oven to 185F
3. with the duck fat. Bring the fat to a bare simmer, then place in the oven for 6 hours, or until the meat is fork tender and the fat is clear of juices.
4. Allow the meat to cool in the pot, covered with the fat. Once to room temperature, refrigerate until the fat is solid. Refrigerate for up to a month or freeze up to 6 months.

The duck fat may be filtered through a coffee filter and reused several times until it becomes to salty.

Originally from: Recipe from Season 5 of Mexico - One Plate at a Time

Ingredients

• 5 cloves garlic, unpeeled
• 1/2 cup peeled, roughly chopped carrot (you'll need 1 medium carrot)
• 1/2 cup roughly chopped white onion (you'll need about half of a small onion)
• 12 medium (about 5 ounces) orange habanero chiles, stemmed
• 1 cup apple cider vinegar
• About 2 teaspoons salt
• 1/4 teaspoon sugar

Directions

1. Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes. Cool and peel.
2. In a small saucepan, combine the carrot, onion and habanero chiles with the vinegar and 1 cup water. Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes. Pour into a blender jar, add the roasted garlic, salt and sugar. Blend until smooth. Thin with a little additional water if you think your hot sauce is too thick. Taste and season with additional salt if you think necessary.
3. Pour into jars or bottles and store in the refrigerator until you're ready to add some dazzle to a dish.

http://www.rickbayless.com/recipe/view?recipeID=21

Originally from: Saveur

Our favorite mustard recipe uses brown mustard seeds and Guinness beer (which lends a malty character and hints of sweetness).

Ingredients

• 1 12-oz. bottle Guinness Extra Stout
• 1 1⁄2 cups brown mustard seeds (10 oz.)
• 1 cup red wine vinegar
• 1 tbsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1⁄4 tsp. ground cinnamon
• 1⁄4 tsp. ground cloves
• 1⁄4 tsp. ground nutmeg
• 1⁄4 tsp. ground allspice

Directions

1. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld.
2. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover.
3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.)

This article was first published in Saveur in Issue #117

This soup from The Vintage Garden Kitchen’s has quickly become a customer favorite.

Ingredients

• 1/4 cup butter
• 1/4 cup flour
• 1medium onion, minced
• 1 bell pepper, minced
• 1 stalk celery, minced
• 1 medium carrot, scrubbed, minced
• 4 raw chicken thighs, diced
• 5 cloves garlic, minced
• 1 bunch kale, finely chopped
• 1/2 cup rice
• 2 quarts chicken stock
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons kosher salt

Directions

1. Heat butter in a pan, then add flour and stir to make a light roux. Add the onion, bell pepper, celery, and carrot to the pan. Stir well and cook 5 minutes.
2. Add chicken and garlic. Add enough of the chicken stock to cover the ingredients and bring to a low simmer. Allow this to simmer on low heat until the chicken meat begins to shred and fall apart, about 2 hours.
3. Add the finely chopped kale, cooked rice and remaining chicken stock. Season with salt and pepper. Simmer until rice is done, about 20 minutes.

http://www.nola.com/food/index.ssf/2009/11/smothered_chicken_with_rice_an.html

Submitted by: Todd Thrasher

Ingredients

• For tomato water:
• Makes 1 liter
• 4 pounds fresh vine-on tomatoes
• 2 stalks lemon grass
• 4 serrano chiles
• 1 small bermuda onion
• Salt to taste

Directions

1. In several batches, coarsely chop and puree in a food processor the tomatoes, lemon grass, chiles and onion. Add salt to taste. Transfer pulp to a cheesecloth and suspend over a large stockpot. Refrigerate. Leave to strain about 12 to 24 hours, until pulp volume has reduced by 2/3.

Per cocktail:

1 1/2 ounces Absolut Citron

3 ounces tomato water

To make cocktails: Fill a highball glass with ice and add vodka. Fill with tomato water mixture.

Garnish with small sun gold tomato.

http://blog.nola.com/judywalker/2008/07/guys_in_bathrooms_talk_about_b.html