Chuck Wagon Beans

A simple recipe for a simple dish.  These beans make a wonderful side dish for any pork, beef or chicken dish that you would like to serve.  Enjoy!

Chuck Wagon Beans

Ingredients

• 1 lb dry pinto beans
• 1/2 cup finely diced onions
• 1 Tbsp of salt
• 1 tsp of pepper
• 1 Tbsp of brown sugar
• 2 tsp of chili powder
• 1/2 tsp of garlic powder
• 1/4 tsp of celery salt
• 1/2 cup of chopped bacon

Directions

1. Cover beans with water. Bring to a boil and then turn off heat.
2. Soak for one hour and then drain.
3. Add more water to cover beans and add all remaining
   ingredients.
4. Cook on low to medium heat (you'll want a low boil) for 2 to 3
   hours or until beans are done to desired tenderness.

I Want My Baby Back

No, I am not talking about Chili's restaurant but I am talking about baby back ribs.  And not just any ribs but these come with a tangy, sweet orange-ginger glaze that will tantalize your taste buds.  The Asian flavors will permeate the meat and you can taste it in every bite.  So fire up the grill, slap a slab of these on and getting ready to enjoy this wonderful recipe. 

Baby Back Ribs with Orange-Ginger Glaze

Ingredients

• 2-3 slabs Baby Back Ribs (the quantity is up to you – plan on 6 ribs or more per person)
• garlic salt and pepper
• 2 Tbsp canola oil

Asian Orange-Ginger Glaze

• 1 tsp grated ginger (use a microplane rasp grater)
• 1 Tbsp minced garlic
• 1/4 cup minced red onion
• 3/4 cup hoisin sauce*
• 1 large orange, zested  & juiced (you should have 1/4 cup of juice and about 2 Tbsp zest)
• 1 Tbsp mirin
• 1 Tbsp sambal (asian hot chili/garlic paste)
• 2 Tbsp yuzu sauce (you can substitute with lemon juice)

Directions

1. Preheat oven to 300. Pat the ribs dry and season both sides liberally with garlic salt and pepper. Place the ribs in a large roasting pan, overlapping is OK. Cover tightly with aluminum foil and place in oven.
2. Roast 3 hours, up to 6 hours. If you are feeding less than 4 people, then check the ribs after 3 hours, they should be done.
3. To make the glaze: Heat a small saucepan over medium heat.
4. Add 2 Tbsp canola oil, and when hot, add the red onion. Cook until the onion is soft, about 2-3 minutes.
5. Add the garlic and the ginger. Cook another minute. Add the remaining ingredients, except for the yuzu sauce.
6. Lower the heat to low and cook down the sauce until it thickens and reduces about 6-8 minutes. The sauce should be sticky and thick.
7. Remove from heat and add the yuzu sauce (or lemon juice). You can also add more freshly grated ginger if you like for the extra kick.
8. The ribs are done when they fall off the bone. Trust me, you’ll know. Try picking up a rib and see how the meat just falls off. 
9. Place the ribs in a single layer  (you may have to use a baking sheet) and brush the Asian Orange-Ginger Glaze on the tops of the ribs.
10. Broil on high until the sauce bubbles and carmelizes, about 3-5 minutes. Keep a watch on the ribs – don’t burn them!
11. Instead of the Glaze, you could just use your favorite BBQ sauce – the results will be outstanding.

Going bananas for grilling

As we have continued our recent theme of grilling in preparation for Memorial Day, we have grilled entrees, appetizers and side dishes.  So I guess now it is time for dessert and like the title of the post suggests, its bananas.  Grilled bananas that is.  Topped with a wonderful, warm caramel sauce.  By grilling the bananas, with the skins on to protect the delicate flesh,  we bring out their wonderful oils and natural sugars.  You could serve these without the caramel sauce but ideally, the best way to serve these wonderful treats is with the caramel and a side of vanilla ice cream.  

Grilled Bananas with Caramel Sauce 

Ingredients

• 1 cup granulated sugar
• 1⁄3 cup water
• 1⁄2 teaspoon lemon juice
• 2⁄3 cup heavy cream
• 4 medium ripe but firm bananas

Directions

1. Prepare a medium fire in a charcoal or gas grill.
2. For the caramel sauce, combine the sugar, water, and lemon juice in a saucepan over medium-low heat. Stir with a wooden spoon for about 3 minutes, until the sugar dissolves.
3. Increase the heat to medium-high and cook, stirring occasionally, until the mixture reaches an amber color, about 3 to 4 minutes. (The mixture boils rather rapidly during these minutes.)  If you want a medium-colored caramel sauce, remove the mixture from the heat while it is still light golden; it continues to cook and darken from the heat. For a dark caramel color, remove when the mixture is medium golden-brown.
4. Remove the pan from the heat and gradually pour in the heavy cream, stirring with a wire whisk. (Be careful; the cream bubbles wildly as you pour it into the mixture.)
5. When all the ingredients are incorporated, return the saucepan to medium-low heat and stir for 2 to 3 minutes or until the mixture is velvety. After it cools, the sauce can be reheated in a microwave oven or over low heat on top of the stove.
6. Cut the bananas in half lengthwise without removing the peel; place on a lightly oiled grid, cut side up. 
7. Cover and grill for 8 to 10 minutes or until the flesh is warmed and slightly softened; spoon or cut the flesh from the peel.
8. Place the bananas on four individual plates and spoon the hot caramel sauce over the bananas before serving.

Grilling 'Maters

Even though this recipe is called Grilled Tomatoes with Cumin Butter, you can substitute any herbs or spices you would like for the cumin.  These tomatoes are great on grilled burgers but would go equally well with steak, pork, chicken or fish.  You could even substitute some basil for the cumin and then use the grilled tomatoes while making Insalata Caprese.  So I hope you will give this recipe a try and if you find other ways to use it, please share with us here.  Enjoy!

Grilled Tomatoes with Cumin Butter 

Ingredients

• 2 1/2 Tbsp butter
• 1 tsp ground cumin
• Salt and pepper to taste
• 2 large, firm ripe tomatoes, sliced about 3/4-inch thick

Directions

1. Melt the butter in a small saucepan; remove from heat and stir in the cumin and salt and pepper.
2. Brush the tomato slices on one side with half of the cumin butter. Place them, brushed side down, on a well-oiled grid and grill for 2 to 3 minutes or until very lightly browned on one side.
3. Brush the tops of the tomatoes with the remaining cumin butter. Turn and grill for 2 to 3 minutes more or until very lightly browned, but not falling apart. If the tomatoes brown too quickly, move them to the edge of the grill to finish cooking.

Kicked Up Ketchup

A lot of people cook out for Memorial Day and stick to the same old burgers and dogs.  If that is what you want, that is fine.  But just because you are having burgers doesn't mean you can't think outside the box (or I guess in this case, think outside the bun).  Whether it is burgers or dogs, this kicked up ketchup will add a new dimension to even the most standard grill fare.  I found this devilishly delicious (say that 5 times fast) condiment in Emeril at the Grill and I just knew that it had to be shared with you here.  So, without further delay, I give you Emeril's Orange Habanero Ketchup.  Enjoy!

Orange Habanero Ketchup

Ingredients

• 2 Tbsp olive oil
• 3⁄4 cup finely chopped onion
• 1 habanero chile, stemmed and seeded
• 1 1⁄2 tsp minced garlic
• 1 Tbsp minced fresh ginger
• 1⁄2 cup red wine vinegar
• 1⁄2 cup cider vinegar
• 1 cup packed dark brown sugar
• 3⁄4 cup orange juice (preferably freshly squeezed)
• 2 tsp grated orange zest
• 1 tsp kosher salt
• 1⁄2 tsp ground mustard
• 1⁄4 tsp ground mace
• One 28-ounce can whole plum tomatoes, with their juices, broken into pieces

Directions

1. Set a 2-quart saucepan over medium heat and add the olive oil.
2. Once the oil is hot, add the onions, habanero, garlic, and ginger and cook until softened, 4 to 5 minutes. Add the wine vinegar, cider vinegar, brown sugar, orange juice, orange zest, kosher salt, mustard, and mace. Stir to combine.
3. Bring the sauce to a boil, and add the tomatoes and tomato juices. Continue to cook until the liquid has reduced by half, 20 to 25 minutes.
4. Remove the pan from the heat and set it aside to cool briefly.
5. Then transfer the mixture to a food processor, and puree until very smooth.
6. Serve at room temperature or slightly chilled.
7. Store the ketchup in a clean nonreactive container in the refrigerator for up to 3 weeks.

If you are interested in purchasing Emeril at the Grill, click here.

Grilled Ginger-Soy Pork Chops

Kalyn's Kitchen is responsible for bringing us our next wonderful Memorial Day grilling recipe.  Here we have a wonderful pork chop dish that is marinated and basted with a delicious ginger soy sauce.  This is guaranteed to leave your guests wanting the recipe.  Enjoy!

Grilled Ginger-Soy Pork Chops

Ingredients

• 4-6 boneless pork chops

Marinade

• 1/4 cup peanut oil
• 1/4 cup soy sauce
• 1/4 cup rice vinegar (not seasoned rice vinegar, it contains sugar)
• 1 tsp dried chili pepper flakes (I used Aleppo Pepper. You could use cayenne pepper, but reduce the amount by quite a bit.)
• 2 tsp ginger puree (also called ground ginger)
• 2 tsp garlic puree (also called ground garlic)
• 1 tsp dried mustard

Directions

1. Trim all fat from pork chops and pound to slightly over 1/4 inch thick. (If you're using the very thick pork chops you might want to cut them in half crosswise.) 
2. Mix marinade ingredients. Put pork chops in zip-loc bag and pour marinade over. Marinate 6-8 hours or longer.
3. To cook, preheat grill to medium hot. To get those nice grill marks, rotate the pork chops after about 4 minutes on the first side.  Cook about 8 minutes per side; total cooking time will depend on the temperature of your grill and the thickness of the pork chops. 
4. Pork chops should feel firm to the touch but not hard when they're done.
5. Serve hot.

Quote of the Week

Nothing is impossible, the word itself says 'I'm possible'! 
- Audrey Hepburn

Morir Sonando (Dreamy Orange Juice)

Here is an interesting drink that I found in The World Cookbook for Students.  Here is an excerpt from the book that describes this refreshing drink from the Dominican Republic.

This orange drink literally means ‘‘to die dreaming’’ Serve after a meal or at any time as a refreshing drink. Dominicans like their juice very sweet: you may wish to omit the sugar. The original recipe calls for evaporated milk, a canned product that keeps better in the tropics. As its name suggests, evaporated milk is milk with its water content reduced (or evaporated), and thus thicker and with a higher fat content than fresh milk. The fresh equivalent is cream or half-and-half (half cream, half milk). If you use fresh cream, make sure to scald it first to avoid curdling.

Morir Sonando
(Dreamy Orange Juice)

Ingredients

• 2 Tbsp sugar
• 2 cups evaporated milk, scalded cream, or half-and-half cooled
• 3 cups orange juice
• 4 tall glasses or water goblets (to hold 8 ounces)
• ice cubes (optional)

Directions

1. Stir the sugar into the milk until dissolved, and chill.
2. Chill each glass in the freezer until frosted.
3. Place ice cubes into glasses.
4. Pour milk halfway into each glass.
5. Add orange juice, stirring constantly.
6. Serve at once.

Introducing Worldly Wednesday

I recently have been reading the The World Cookbook for Students and decided that I would try to share recipes from the book here.  Starting in June, I will move my "Quote of the Week" from Wednesdays to Sundays.  I have also decided to make a regular feature here that I am going to call Worldly Wednesdays where I will share a different recipe from a different country with you.  Hopefully I will be able to share some culinary tidbits from each country also.  So stay tuned for this feature starting in June.

For anyone that is interested, you can find it on Amazon.com here.

Armadillo Eggs

Here is an interesting appetizer for your Memorial Day get-together.  This is an interesting twist on jalapeno poppers or chile rellenos.  Quite simply, it is a jalapeno stuffed with cheese and the pepper is wrapped in pork sausage.  Why are these called Armadillo Eggs?  I don't really know other than the fact they come from Texas and someone thought it was a funny name.  Despite the weird name, they are delicious so give them a try.

Armadillo Eggs

Ingredients

• 24 fresh, medium jalepeno peppers
• 1 lb mild pork sausage
• 2 cup Bisquick
• 1 pkg (16 oz.) cheddar cheese, shredded
• 1 Tbsp crushed red pepper flakes
• 1 Tbsp garlic salt
• 1 pkg (16 oz.) Monterey Jack cheese, cubed

Directions

1. Preheat oven to 325 degrees.
2. Cut a slit down the side of each jalapeno. Remove and discard the seeds and as much of the pulp as possible. Trim off the stems. Set aside.
3. Combine the sausage, Bisquick, cheddar cheese, red pepper flakes, and garlic salt in a large bowl.  Mix well.
4. Insert 1 or 2 cubes of the Monterey Jack cheese into each jalapeno.
5. Pinch off a portion of the sausage mixture and shape it around each jalapeno, covering it completely.
6. Arrange the eggs evenly on a greased baking sheet, and bake for 25 minutes until lightly browned.

Barbecue and Shrimp? Aw, Yeah!!!!!!!!!!!!!!

Continuing with our theme of Memorial Day dishes, here is an interesting recipe from Dr. BBQ himself.  While perusing through Barbecue All Year Long Cookbook, i found the recipe for Barbecue Shrimp.  If you are looking for something different and are a shrimp lover, you have to try this.  Enjoy!

Barbecue Shrimp 

Ingredients

• 1/2 lb unsalted butter
• 2 bay leaves
• 3 cloves garlic, crushed
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 Tbsp freshly ground black pepper
• 1 Tbsp paprika
• 1 Tbsp Louisiana hot sauce
• 1/4 cup Worcestershire sauce
• 1 lemon, juiced
• 1/2 cup beer
• Bamboo skewers, soaked in water for 1 hr
• 2 lbs jumbo shrimp, peeled and deveined
• 2 tsp creole seasoning

Directions

1. Prepare grill to cook direct on medium high. 
2. In large skillet on the stove, melt the butter on medium heat. Add all other ingredients, except for shrimp and Creole seasoning. Bring to simmer and cook 5 minutes. Remove from heat.
3. Skewer shrimp with double skewers so they can be flipped easily. Season with Creole seasoning.
4. Grill 1-2 minutes per side, depending on size of shrimp. 
5. Remove from skewers and add shrimp to the pan with spiced butter mixture and toss. Return to stove over med-high heat and bring to simmer until shrimp is cooked through. 
6. Taste and season with salt if necessary. Serve with lots of crusty bread for sopping up the sauce.

Sufferin' Succotash!!!!!!!!!!!!

Here is a dish that I used to eat all the time when I lived in Texas but now that I am in Tennessee, not so much.  While I was bouncing around the Internet, I found this version of Tex-Mex Succotash from Rachel Ray.  I made a few tweaks to my liking and now I present it to you.  I hope you enjoy and will try this with your Memorial Day dinners.  

Tex-Mex Corn Succotash 

Ingredients

• 2 Tsps vegetable oil
• 1 10-ounce box frozen corn, defrosted (can use fresh corn scraped from the cob)
• 1 medium red onion, chopped
• 1 jalapeno, seeded and chopped
• 3 cloves garlic, finely chopped or grated
• 1/4 cup cilantro, chopped
• 2 to 3 small tomatoes, seeded and diced
• A few dashes hot sauce, I use sriracha (more if you like it spicy!)
• Salt and ground black pepper

Directions

1. Place a medium skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons.
2. Add the corn to the pan and cook until golden brown, 4-5 minutes. Add the onion, jalapeño and garlic to the pan, and cook until the veggies are golden brown and tender, 5-6 minutes.
3. Remove the pan from the heat and stir in the cilantro, tomatoes and hot sauce. Season with salt and pepper, and serve warm.

Slow-Cooked BBQ Baked Beans

In our preparation for Memorial Day, we have been looking at some great entrees for the cookout or family dinner but it takes more than some grilled meat to make a dinner (unless you are an absolute carnivore like me). So how about something to accompany that delicious grilled chicken or those wonderful ribs?  Here is a great recipe for barbecue baked beans.  I originally found this recipe in Emeril Lagasse's book Emeril at the Grill.  After a minor tweak to kick it up a notch (to borrow Emeril's line), I decided to post it here.  I hope you enjoy it.

Slow-Cooked BBQ Baked Beans

Ingredients

• 4 slices bacon, diced
• 1 large onion, chopped
• 1 1⁄2 tablespoons minced garlic
• 2 sprigs fresh thyme
• 1 pound dried navy beans, rinsed and picked over
• 1 cup brewed coffee
• 1⁄2 cup of your favorite barbecue sauce
• 1 chipotle pepper in adobo sauce, finely chopped
• 1⁄4 cup plus 1 tablespoon packed dark brown sugar
• 1 1⁄2 tablespoons Creole mustard or other whole-grain brown mustard
• 1 tablespoon molasses
• 1 teaspoon red hot sauce
• 1⁄4 teaspoon freshly ground black pepper
• 8 cups water
• 2 teaspoons salt

Directions

1. Preheat the oven to 300°F.
2. In a heavy cast-iron Dutch oven, cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp, 4 to 6 minutes. Add the onion and cook, stirring, until it is softened and lightly caramelized, 3 to 4 minutes. Add the garlic and thyme, and cook for 1 minute longer.
3. Then add the beans, coffee, barbecue sauce, chipotle pepper, brown sugar, mustard, molasses, hot sauce, and pepper, and stir to combine well. Add the water and salt, raise the heat, and bring to a boil. Cover the pot, transfer it to the oven, and bake for 2 hours, undisturbed.
4. Remove the pot from the oven, and stir the beans.  Re-cover the pot and continue to bake until the beans are tender, about 1 hour longer.
5. When the beans are tender, remove the cover from the pot and continue baking until the liquid has reduced to a thick, sauce-like consistency and the beans are thick and flavorful, 1 to 1 1⁄4 hours. 
6. Remove the pot from the oven, and remove the thyme sprigs. Adjust the seasoning if necessary, and serve the beans either hot or warm.

RIBS!!!!!!!!!

No Memorial Day would be complete without some ribs on the table.  Here is a wonderful recipe for some savory sweet baby back ribs that I found over at Jaden's blog, Steamy Kitchen. I haven't tried these ribs yet but how can you go wrong with cayenne, cinnamon and maple syrup?  As soon as I cook these, I will try to update this post but until then, enjoy this recipe.

Cayenne-Cinnamon Baby Back Ribs with Maple Glaze
 

Ingredients

• 1/3 cup firmly packed brown sugar
• 1 Tbsp garlic powder
• 1 Tbsp paprika
• 1 tsp ground cinnamon
• 1 tsp cayenne pepper
• 1/2 teaspoon table salt
• 3 pounds pork baby back ribs (You can use other rib cuts if you wish, like St. Louis rib cut or country style ribs)
• 1/4 cup maple syrup

Directions

1. Preheat oven to 375(F) (or prepare your grill). Remove the tough membrane from the underside of the ribs.
2. In a small bowl, mix together the brown sugar, garlic powder, paprika, ground cinnamon, cayenne pepper and salt.
3. Place ribs on a double layer of tin foil (large enough to wrap around ribs) and season the ribs on both sides with the rub. Fold over foil and completely cover ribs. Place ribs on baking sheet or roasting pan.
4. Bake 1 hour (or until meat starts to pull away from bones) and remove the ribs from the oven.
5. Turn broiler on to high and move rack to upper-mid position. Carefully open foil (steam will escape so avoid being burned). Brush ribs with maple syrup. Broil ribs 3-4 minutes until browned and caramelized. Take care not to burn the ribs!

Grilled Balsamic Chicken

As I continue to bring you recipes for Memorial Day, I decided to continue with my grilled chicken theme and present you another recipe from Kalyn's Kitchen.  This recipe is for a wonderful Grilled Chicken with Balsamic Vinegar.  Like yesterday's recipe, even though this calls for the chicken to be grilled, you could use a grill pan or indoor grill.  Enjoy!

Grilled Chicken with Balsamic Vinegar

(Makes 6-8 servings, recipe can be cut in half)

Ingredients

• 6-8 boneless, skinless chicken breasts

Marinade

• 2/3 cup balsamic vinegar
• 1/4 cup Dijon mustard
• 1/4 cup olive oil
• 1 Tbsp dried parsley
• 1 Tbsp dried shallots (or 2 T minced fresh shallots)
• 1 tsp dried thyme
• 1/2 tsp coarse ground black pepper
• 2 tsp garlic powder

Directions

1. Trim all fat and tendons from chicken breasts and trim underneath side if needed so chicken pieces are all the same thickness. Make small slits crosswise along each chicken breast to help the marinade penetrate.
2. Place chicken in zip loc bag, laying them flat. Mix marinade ingredients and pour over chicken. Marinate in refrigerator 4-6 hours or more.
3. Preheat gas or charcoal grill to medium-high. (You can only hold your hand there for a few seconds.) 
4. Grill chicken on top side first, rotating after 4-5 minutes if you're wanting those criss-cross grill marks. Use a spray bottle of water if flames shoot up from the oil in the marinade when you first put chicken on the grill. 
5. Cook until chicken is well browned on both sides and firm, but not hard to the touch, probably not over 15-20 minutes total cooking time. (Actual cooking time will vary depending on chicken temperature and how hot your grill is, so remove it from the heat when the chicken feels firm when pressed with your finger.) 
6. Serve hot.

Getting ready for Memorial Day

Memorial Day is a week and a half away so I decided that it was time to start getting those recipes out for the family get-togethers and cookouts that always happen around Memorial Day.  To get us started I have a wonderful recipe that has been pirated from Kalyn's Kitchen for Grilled Fusion Chicken.  Even though this recipe calls for cooking on the grill, you could also cook it on the stove-top in a grill pan or on a indoor grill (like a George Foreman grill).

Grilled Fusion Chicken

Ingredients

• 4 boneless, skinless chicken breasts

Marinade

• 1/4 cup olive oil
• 1 tsp garlic puree (also called ground garlic)
• 1 Tbsp Tequila
• 1 Tbsp fresh lime juice
• 1/2 tsp Worcestershire sauce
• 1/2 tsp grated ginger root or ginger puree
• 1/2 tsp ground Chipotle Chile Powder (Adjust according to how spicy you like it.  I use at least 1 tsp)
• 1/2 tsp salt

Directions

1. Trim all visible fat and tendons from chicken breasts, trim breasts so they are the same thickness, then cut small slits crosswise going down each breast. (This helps the marinade penetrate into the meat more.) 
2. Put chicken in ziploc bag or plastic storage container with a snap-on lid. Pour in marinade. Marinate 4-6 hours in the refrigerator or longer, turning a few times if possible.
3. To cook, preheat grill to medium hot (you can only hold your hand there a few seconds.) Put chicken on grill top side down. 
4. To get grill marks, rotate halfway after about 4-5 minutes. Cook not longer than 10 minutes per side, or until chicken is firm, but not hard to the touch and well-browned on both sides. (Actual cooking time will vary depending on chicken temperature and how hot your grill is, so remove it from the heat when the chicken feels firm when pressed with your finger.)
5. Serve hot.

I hope you will try this wonderful dish and that you enjoy it as much as I do.

Quote of the Week

A #2 pencil and a dream can take you anywhere. - Joyce A. Myers

Buñuelos de Maiz

Recently I posted a recipe for loukoumades, a fritter from Greece.  Now I have a similar recipe but this one is for Buñuelos de Maiz and is from Cuba.  Buñuelos (alternatively spelled bimuelos, birmuelos, bermuelos, burmuelos, bunyols, bonuelos) are fritters of Spanish origin. They are a popular snack in many Latin American countries, the Philippines, Turkey, Greece, Morocco, and are a tradition at Christmas, Ramadan and among Sephardic Jews at Hanukkah. They will usually have a filling or a topping. They are also an "essential" dish in Mexican cuisine.

Buñuelos "most likely originated with Sephardic Jews or Arabs", and "when these groups were forced out of Spain during the Spanish Inquisition, they took the dish to their new homelands."  Buñuelos typically consist of a simple, wheat-based yeast dough, often flavored with anise, that is thinly rolled, cut or shaped into individual pieces, then fried and finished off with a sweet topping. Buñuelos may be filled with a variety of things, ranging from cheese to yams. They can be round in ball shapes or disc shaped.

This recipe, courtesy of Fine Cooking, is for the Cuban version and is made with sweet corn, thus the name, Buñuelos de Maiz. I hope you enjoy.

Buñuelos de Maiz

Ingredients

• 2 cups fresh corn kernels or thawed frozen corn
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 2 large eggs, lightly beaten
• 1 to 2 Tbsp milk, only if needed
• Vegetable oil for frying

Directions

1. In a food processor, process the corn kernels into a coarse purée; set aside.
2. Sift the flour, sugar, baking powder, and salt into a bowl. Add the eggs and the corn purée; stir to combine well. The batter should be quite thick; add more flour if it looks too loose or a bit of milk if too thick.
3. Lightly cover the batter and set aside for 15 to 30 minutes. (This will make the fritters fluffier.)
4. Heat about 1 inch of oil in a large, deep-sided skillet (preferably cast iron) to 350°F over medium heat.
5. Drop the batter by the tablespoon into the oil; don’t crowd the pan. Fry the fritters, turning them until golden on all sides, 3 to 5 minutes.
6. Drain on paper towels and keep warm.

Chicken + Chipotle = Gourmet Goodness

Looking to spice things up a bit at the dinner table?  Well, this recipe could help.  You can make it as spicy as you want by adjusting the amount of chipotle pepper in the sauce.  If you don't have ground chipotle, you can substitute red pepper flakes but you will lose some of the smokiness from the chipotle. 

Before we get to the recipe, how about a quick history of the chipotle pepper?  Chipotles date back prior to the Aztec civilization in the region that is now northern Mexico City. It is conjectured that the Aztecs smoked the chilies because the thick, fleshy, jalapeno was difficult to dry and prone to rot. The Aztecs used the same "smoke drying" process for the chilies as they used for drying meats. This smoking allowed the chilies to be stored for a substantial period of time.

Today Chipotles are used widely throughout Mexico as well as in the United States. Quite popular in the South Western U.S. and California; Chipotles have found their way into the cuisine of many celebrity chefs from Hawaii to Manhattan.

There are typically two types of chipotle peppers.  Chile Ahumado (also referred to as "tipico" and "chile meco") - is greyish tan in color with a very rich smoky flavor.  It is said to resemble a "cigar butt" in shape. This "authentic" chile is the preferred Chipotle.

Chicken Honey?

Here is a wonderful (and diabetic-friendly) recipe for Honey-Dijon Chicken that I have pirated from The Complete Diabetes Prevention Plan.  I hope you will give it a try and let me know what you think of it.  Personally, I love it.  

Honey-Dijon Chicken
Ingredients

• 3/4 tsp herbs de provence
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 lb chicken tenders (or boneless, skinless chicken breasts), cut into 8 equal pieces and pounded 1/2 inch thick
• 1 Tbsp extra-virgin olive oil
• 3 Tbsps thinly sliced scallions

Sauce Ingredients

• 1/4 cup pus 2 Tbsps chicken broth
• 1 Tbsp lemon juice
• 1 Tbsp Dijon mustard
• 1 Tbsp honey

Directions

1. Combine the herbs, garlic powder, salt and pepper.  Sprinkle some of the mixture over both sides of the chicken pieces.
2. Coat a large non-stick skillet with the olive oil and preheat over medium-high heat.
3. Add the chicken pieces and cook for 2 minutes on each side or until nicely browned.  Cover the skillet and reduce the heat to medium and cook for about 3 more minutes, turning once, until the chicken is cooked through.
4. Remove the chicken from the skillet and set aside to keep warm.
5. Combine the sauce ingredients in a small bowl and stir to mix well.  Add the sauce to the skillet and bring it to a boil over medium-high heat.  Cook for a minute or two, stirring frequently, until the mixture is reduced by half.
6. Serve by placing chicken on a plate and drizzling the sauce over the chicken pieces and top with a sprinkling of scallions.

Loukoumades

I was flipping through one of my cookbooks entitled Cuisines of the World (actually it is five volumes) and I came across this interesting recipe for loukoumades and I thought to myself, "I have to give this a try."  Loukoumades are small cinnamon and honey fritters that could perhaps best be described as a Mediterranean churro.  Before I get into the recipe, let me just say that apparently my cookbook was wrong.  According to the book, loukoumades are from Cyprus but after a little research here on the matrix known as the Internet, I found out that in Cyprus they are actually known as lokmades.  In Greece however, they are known as loukoumades and apparently they have quite a history there.  According to the the website knol, these treats date all the way back to the first Olympics.  Here is a history of these wonderful treats (as supplied by knol):

Two thousand seven hundred and eighty five years ago, in 776 B.C., the ancient Olympic Games were born. The very first Games were a simple affair consisting of only one event: a 200 metre footrace known as the ‘stadion’ from which we get the English word ‘stadium’. Over time, the Games developed to include many more events such as wrestling, jumping, discus and javelin throwing, chariot racing and boxing. When the Christian Byzantine Emperor Theodosius I abolished the ancient Games in 394 A.D., he not only put an end to a quadrennial pagan athletic festival, but he also put an end to a calendar system that reckoned its dates according to the succession of Olympiads since 776 B.C., a period of some 1170 years. Let us hope that the Modern Olympic Games will last as long.

The history of Greek gastronomy is inextricably linked to the ancient Olympics in three ways. First, and literally so, there was the amateur athlete who claimed the sole wreath of victory in 776 B.C. A cook or mageiros (μάγειρος in Gk.) by the name of Coroebus of Elis was proclaimed victor of the stadion race in the first Games at Olympia. This will not come as a surprise to anyone who has made the mad dash for the kitchen at the slightest hint that something was burning…

The second point of confluence between the history of Greek cuisine and the Olympic Games was the traditional victory prize for athletes in the ancient Games. Victors were awarded a wreath or kotinos (κότινος in Gk.) fashioned from a small branch taken from a wild olive tree that stood in Zeus’ sacred grove at Olympia. The kotinos is an unmistakable symbol of the importance of the olive and its cultivation to the Greeks, both past and present. Olive oil is a fundamental ingredient in Greek cooking and has been so from the most ancient times.

The third and final point of convergence between the history of Greek food and the ancient Olympic Games was the ritual feeding of the victors at ancient Olympia. The poet Callimachus tells us that one of the earliest prizes awarded to the winners were what is commonly translated as “honey tokens” (χαρίσιοι in Gk.), which were essentially fried balls of dough covered in honey. These were offered to the victorious athletes in a highly ritualized ceremony along with the kotinos wreath. Callimachus’ reference to these “honey tokens” is the earliest mention of any kind of pastry in European literature. Today, the “honey tokens” of Callimachus are known as Loukoumades (pronounced ‘loo-koo-MAH-thess) and can be found throughout Greece in special pastry shops that serve only Loukoumades.

OK, I know you are thinking, "Yeah, yeah, that will come in handy if I ever make it to Final Jeopardy but how about the recipe?" OK, I get the point so without further commentary on my part, here is the recipe for loukoumades.  I hope you enjoy it.

Loukoumades (Cinnamon and Honey Fritters)

Ingredients

• 2 cups flour
• 1/4 tsp salt
• 1/4 ounce dried yeast
• 1 1/2 cups warm water
• 1/2 tsp sugar
• vegetable oil, for deep-frying
• 8 Tbsp warmed honey
• 2 tsp cinnamon

Directions

1. Sift the flour and salt into a bowl and stir in the yeast.
2. Gradually add warm water, stirring well. The mixture should be very thick.
3. Cover batter with a towel and leave in a warm place for 3 hours, or until doubled in size.
4. Heat the oil until very hot but not smoking.
5. Take a teaspoonful of dough and use another spoon to push the dough into the hot oil.
6. Cook only a few fritters at a time.  Fry until golden on both sides (about 1 minute).  Drain on paper towels.
7. Distribute fritters among 4 plates. Drizzle the honey syrup over them and then sprinkle a light dusting of cinnamon over the top.

Grilled Grape Tomatoes?

Here we have another wonderful recipe from Emeril Lagasse for Tomatoes on the Fence.  I absolutely love tomatoes and when I read this recipe I knew I had to try it.  It combines the sweetness of cherry or grape tomatoes with a delicious, yet simple, basil-garlic dressing.  I hope you enjoy it as much as I did.

Tomatoes on the Fence

Ingredients

• 24 to 30 large cherry, cherub, or grape tomatoes, preferably in different colors
• Six 4 to 6-inch bamboo skewers, soaked in warm water for 1 hour
• 1⁄2 cup extra-virgin olive oil
• 3⁄4 teaspoon sea salt, plus more if needed
• 1⁄2 teaspoon freshly ground black pepper, plus more if needed
• 1⁄2 cup coarsely chopped fresh basil
• 1 tablespoon minced garlic

Directions

1. Preheat a grill to medium-high.2. Skewer 4 or 5 tomatoes onto each skewer and brush them lightly with some of the olive oil. Sprinkle the tomatoes with 1⁄2 teaspoon of the sea salt and 1⁄4 teaspoon of the pepper. 
2. Grill them briefly, turning them occasionally, until they are just warmed through and barely marked by the grill, 2 to 3 minutes. Transfer the tomato skewers to a serving platter.
3. In a small mixing bowl, combine the remaining olive oil with the basil and garlic. Season with the remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper, and stir to blend.
4. Spoon the mixture evenly over the tomatoes and sprinkle with additional sea salt and pepper if desired. Serve warm or at room temperature. 

NATIONAL POLICE WEEK 2011: HONORING AND REMEMBERING OUR FALLEN LAW ENFORCEMENT OFFICERS

Again this year, communities across the United States will come together during National Police Week—May 15-21—to honor and remember those law enforcement officers who made the ultimate sacrifice, as well as the family members, friends and fellow officers they left behind.

This year, the names of 316 officers killed in the line of duty are being added to the National Law Enforcement Officers Memorial in Washington, DC. These 316 officers include 152 officers who were killed during 2010, plus 164 officers who died in previous years but whose stories of sacrifice had been lost to history until now.

The names of all 316 fallen officers nationwide will be formally dedicated on the National Law Enforcement Officers Memorial in Washington, DC, during the 23rd  Annual Candlelight Vigil on the evening of May 13, 2011. So that people across the country can experience this unique and powerful ceremony, the vigil will be webcast live over the Internet beginning at 8 PM (EDT) on May 13th. To register for this free online event, visit www.LawMemorial.org/webcast.

The Candlelight Vigil is one of many commemorative events taking place in the nation’s capital during National Police Week 2011. The national observance is organized by a group of organizations led by the National Law Enforcement Officers Memorial Fund (NLEOMF), Concerns of Police Survivors, the Fraternal Order of Police and the Fraternal Order of Police Auxiliary.

Final data from the National Law Enforcement Officers Memorial Fund show that for the 13th year in a row, traffic fatalities were the leading cause of officer fatalities, with 71 officers killed in the line of duty—an increase of 36 percent from 2009.

For more information about National Police Week, please visit www.LawMemorial.org/policeweek. To contribute to or find out more information about the National Law Enforcement Officers Memorial Fund, please visit www.nleomf.org/contribute/.

Quote of the Week

Cooking is like love. It should be entered into with abandon or not at all. - Harriet Van Horne

Quote of the week

I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting. 
- Andy Rooney

Blog Beat #4 - May 2011

I know, I know, this should actually be Blog Beat #5 but I was a little busy in April.  Anyway, here are some of the blogs that I have found interesting over the past two months. I hope you will check them out and support them.

First up, we have not one but two blogs from CookEatShare featured author, Claudia Lamascolo.  She is the author of both What's Cookin' Italian Style Cuisine and Blogs Got Heart.  At What's Cookin', she shares her favorite recipes and uses the blog as a way to pass down her culinary knowledge to her two sons.  Blogs Got Heart is "a  blog dedicated [sic] to healthy eating and living, for prevention and living a longer life." Please check out both of her blogs because her recipes are out of this world. 

Our next blog is Living the Gourmet from New York's Catherine Pappas.  Catherine grew up in a "loving Italian family who loved good food and good music."  She enjoys sharing her love of cooking and sharing her recipes with us so that we may share them with others.  Check out her recipes for Devilish Shrimp with Crushed Tomatoes and Spaghetti, Spicy Chicken Strips with Grilled Red Peppers or her Sausage and Tomato Salad. 

Mary from Mississippi shares her favs on her blog, Deep South Dish, which she says "is basic, country style southern cookin' from The Deep South, with an emphasis on Cajun & Creole recipes."  I describe it as AWESOME!  Please pay her a visit.

Our last blog for the is edition of Blog Beat comes from Nashville's own Beth who shares her obsession with us on her blog, Eat. Drink. Smile.  Beth says she is "always on the hunt for new and exciting things in the culinary world, so I created this blog to share all of my adventures, discoveries, inspirations, and recipes, along with a sprinkling of just about anything else that brings a smile to my face!" Make sure you pay her a visit as she brings you the best of Nashville.

Well, that is it for this month's edition of Blog Beat.  Please support the blogs I have presented to you and remember, it is all about the love of food.

Back again

Well, once again it seems that I have been away for far too long but now I am back.  Over the last month my life has been sort of hectic.  Changes at my job and not to mention round after round of severe thunderstorms that have swept through the southeast.  But now I'm back.