Archive for category American
I’m not one to complain…much…but people should really double-check their recipes before putting them on the web. Originally, this was billed as a gluten-free 100% cornmeal cornbread. Not happening. Cornmeal does not easily absorb the liquids used in the recipes, so I adjusted this. As a result, it can no longer be called 100% cornmeal. In fact, I’ve never successfully made one that is 100% cornmeal, no matter what brand of cornmeal I’ve used.
In spite of that fact, this is quite delicious.
I should say that this is purposely not a very sweet bread. There are two alternatives to consider. First, toasting it and serving it with some kind of fruit preserves, or adding 2 tbsp. of either sugar or agave sweetener in addition to the honey.
1-3/4 cup cornmeal (GMO-free or organic; I use Bob’s Red Mill)
1/2 cup corn flour (Bob’s Red Mill)
1/2 cup gluten-free flour (Bob’s Red Mill)
2 tsp. baking powder
1 tsp. xantham gum (Bob’s Red Mill)
1 tsp. salt
2 eggs (any size will do)
1 tbsp. honey
2 tbsp. sugar or agave sweetener (optional; see opening above)
2 cups milk (pasteurized and 2%)
2 tbsp. melted butter
Sugar (for sprinkling on top of the batter)
Soft butter for serving
Preheat oven to 450 degrees. Prepare an 8″ x 8″ baking pan.
In a small bowl, combine the dry ingredients. In a medium bowl, beat the eggs and mix in the honey, milk, and melted butter.
Pour the dry ingredients into the wet, and mix until combined.
Pour into your baking pan and sprinkle on the sugar. Bake for about 20-25 minutes, or until a knife or toothpick comes out clean.
Serve with soft butter.
Seafood is something Susan and I don’t have an opportunity to enjoy nearly enough. That’s because our kids think it’s something exotic (unless we’re talking about Tuna Melts). I love most fish, but I especially love shellfish. Scallops may be expensive, but they are so versatile and so delicious that the price doesn’t seem to matter much.
Although most people don’t understand this, there’s a difference between regular sea scallops and what they call “dry” sea scallops. The dry version is much easier to sear in a skillet, although this dish can be made with either version. So, my recommendation is that you don’t shy away simply because you cannot find “dry” scallops. Just be sure to rinse the scallops and pat them dry before pan searing them.
Depending upon where you buy your scallops, you may have to remove the muscle. I usually buy mine at my local grocer, and the muscle is already removed.
This is a great dish that comfortably serves three. I’m sure you will absolutely love it.
1.5 lbs “dry” sea scallops
2 tbsp Canola oil
6 tbsp unsalted butter, divided
1/2 cup dry white wine
3 tbsp fresh thyme
sea salt and fresh-ground black pepper to taste
2 tbsp fresh lemon juice
1.5 cups Basmati rice
2 cups low-sodium chicken broth
1 cup water
Sea salt and fresh-ground black pepper (to taste)
Heat a skillet on medium-high. Add the 2 tbsp Canola oil. When heated, add 2 tbsp of the butter. Once melted and bubbling, add the scallops in a single layer. Season with salt and pepper. Sear on one side for 2-3 minutes. Turn each one and cook the other side for 2-3 minutes, or until the scallops become translucent. You can check this by looking at the sides of the scallops. Once done, remove the scallops to a plate and cover with aluminum foil. Place them in a warmed oven to keep warm.
While you are cooking the scallops, you should be cooking the rice. Add the 2 cups of chicken broth, one cup of water and the 1.5 cups of rice. Bring to a boil and lower the heat to medium-low. Cook until the rice is done and the water is absorbed.
Once you have removed the scallops from the skillet, add the wine, the lemon juice and the thyme. Cook for about 3 minutes. Add the 4 tbsp butter one tablespoon at a time. Cook until it is slightly reduced. If you feel you need more wine, please feel free to add it.
When the rice is done, divide it into three plates. Place the scallops on top of the rice, then pour the sauce on top of the scallops and rice.
Again, I cannot emphasize enough that this type of dish isn’t an exact science. The idea is to have the plain cooked rice and the scallops on top, with the sauce poured over the whole shebang. It is simply delicious.
I call this Twenty-Clove Cauliflower Bake because you literally bake a head of cauliflower with twenty semi-crushed whole cloves of garlic. And I mean semi-crushed, just enough to break open the cloves a bit. I use the back of a ramekin ever so gently on the cloves.
I keep a container of already-peeled garlic in my fridge. You can get this at your local grocer for not a lot of scratch. And it’s so much easier than peeling 20 cloves of garlic by hand.
This is a great side dish for just about everything you can think of, whether you’re making pork, beef, chicken or fish. It even works as a side for pasta dishes. I made this last night with my pan-seared scallops, which is another recipe I plan to post later today.
1 head of cauliflower, broken into florets
20 cloves of garlic
1/4 cup olive oil
1 tsp fresh lemon juice (optional, but I like it)
2-3 tbsp freshly chopped rosemary
1 tsp Himalayan sea salt (Kosher or regular sea salt is also fine here)
1 tsp fresh-ground black pepper
Finely grated Asiago or Parmesan cheese (optional)
The first thing I do is whisk together the olive oil, lemon juice, rosemary, salt and pepper and set it aside.
Break up the whole cauliflower into bite-sized florets, and gently break the garlic cloves.
Place the cauliflower and garlic in a single layer in a large baking dish. Pour the olive oil mixture over the vegetables and stir to coat. I generally drizzle a bit more olive oil on top before placing it in the oven.
Bake in a preheated 450-degree oven for 20 minutes, then turn the oven down to 350 degrees and bake for an additional 30 minutes. This allows the garlic to cook through and sweeten. It’s delicious.
If you want, sprinkle with finely grated Asiago or Parmesan cheese prior to serving.
This can loosely be called the Louisiana version of Paella. The only real difference is that I bake this in the oven to finish it off, as opposed to cooking it on top of the stove. This is a crazy good dish, a complete meal in itself.
Again, I first got turned onto Jambalaya on my travels to New Orleans in the eighties. Although the travels were for business, I never failed to tack on vacation time at the end of my business obligations to enjoy the food and culture of New Orleans. While a lot can be said about New Orleans crime and corruption, the one thing that is absolutely certain is that you will never be served substandard food and drinks in that town.
This recipe calls for Andouille sausage. I have never had a problem finding this in my local supermarket, but Tasso or some other kind of smoked ham is a great substitute here. Alternatively, buffalo chicken sausage is great also.
You will need a pretty deep baking pan for this. If your skillet is big enough and can handle oven cooking, you can simply work with that.
3/4 lb boneless, skinless chicken thighs cut into bite-sized pieces (about 2 cups)
2 cups Andouille sausage, cut in 1/4 inch pieces then quartered
1 lb large shrimp, peeled and deveined
1 cup chopped onion, divided
1 cup chopped celery, divided
1 cup chopped green bell peppers, divided
3 tbsp minced garlic
1 28-oz can Italian whole tomatoes, undrained and broken up by hand
1 tsp broken-leaf sage
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried basil
1 tsp sea salt
2 tsp cayenne pepper
2 whole bay leaves
3 tbsp olive oil
3 cups low-sodium chicken broth
2 cups long-grain rice (Basmati works well here)
Tabasco sauce (for the table)
Preheat oven to 350 degrees.
Heat up 2 tbsp of the olive oil in a large skillet. Add the chicken and Andouille sausage, and cook until browned. (The meats do not need to be cooked through.) Remove and set aside.
Add another tablespoon of the olive oil and heat up. Add 1/2 cup each of the celery, onion and peppers, along with the cayenne pepper, sea salt, garlic, sage, basil, oregano and thyme. Cook for about 10 minutes. Remove from the heat and set aside.
Now, we move to the pan you’re going to bake in. Add the meats and shrimp. Then add the cooked vegetables and all of the juices that are left from that process. Add the rice, chicken stock, the remaining uncooked half cup of the celery, onions and green pepper. Add the tomatoes and the bay leaves. Stir everything together.
Place in the oven and bake for 45 minutes to 1 hour on 350 degrees.
Serve with a full bottle of Tabasco sauce.
I’m calling these Rub n’ Slather Ribs because they are cooked in two stages. Overall, these ribs take about four hours to cook at a low temperature of 250 degrees. The first stage is to cook them for two hours after applying a rub. After the first two hours, you add barbecue sauce and cook for an additional two hours.
I really dislike store-bought barbecue sauce. It doesn’t matter what the brand is; the stuff just doesn’t taste good to me. One of the things I dislike about them is the “smoke” taste. If you, on the other hand, like that smoky flavor, you can simply add “Liquid Smoke” to the homemade barbecue sauce.
The rub calls for an ingredient called Vulcan’s Fire Salt. This indispensable little condiment can be ordered from The Spice House, and it’s one of the things I keep in my spice cabinet. If you don’t have it or don’t want to wait to try these, you can always use a Cajun spice — which can be purchased at your local supermarket. The barbecue sauce also calls for a bit of a specialty product called Slap Ya Mama. You can also replace that with a Cajun spice. However, I highly recommend that you get both of these and stock this stuff.
This recipe works with both baby back ribs and regular ribs.
3.5-4 lbs pork ribs (baby back or otherwise)
Ingredients for Pig Rub
2 tsp garlic powder
2 tsp cumin
2 tsp paprika
2 tsp chili powder
2 tsp oregano
1 tsp white pepper
1/2 cup light brown sugar
2 tsp coriander
2 tsp Vulcan’s Fire Salt
1 tsp fresh-ground black pepper
Ingredients for Pork Slather Barbecue Sauce
16 oz tomato sauce
4 tbsp tomato paste
1/3 cup ketchup
3/4 cup dark brown sugar
2 tbsp Slap Ya Mama Cajun spice
1 tbsp dry mustard
1 tsp turmeric
1 tbsp onion powder
3 tbsp minced garlic
2 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tbsp soy sauce
4 tbsp balsamic vinegar
1 tbsp fresh-ground black pepper
1.5 tsp sea salt
Mix together all the ingredients for both the rub. Be sure to mix well.
Prepare the ribs by cutting the top flap off each rack of ribs. Keep for use in another recipe, like say, a black bean soup (which I promise to get to).
Line baking dishes with aluminum foil (depending upon how many racks of ribs you’re cooking). Apply the rub liberally to both the underside and the top of the ribs. The idea here is to have absolutely none left over.
Place in the foil-lined baking dish(es) and cook for two hours, uncovered, at 250 degrees.
While the ribs are cooking, mix all of the ingredients together for the barbecue sauce. Whisk at the end to ensure that everything is incorporated.
At the end of two hours, remove the ribs from the oven and slather the top with barbecue sauce. Be sure to cover the whole area using a brush. Cover the ribs with aluminum foil and return to the oven for another two hours. After two hours, remove the aluminum foil and switch the oven to “Broil.” Leave the ribs in for an additional 5-8 minutes. Be sure to put the oven hood on and open a window. I’ve set off many a smoke detector with this kind of behavior.