Archive for Recipe Demos
Here’s a bit from a recent appearance on Southern Living’s Daytime TV where we show you how to stuff chicken wings. The recipe follows for the Asian inspired version. But for some superbowl madness, why not create some demon wings by stuffing the chicken wings with a mixture of chicken (or turkey), blue cheese and your favorite hot sauce! These oversized, spicy, stuffed crispy beauties could only have come from some demon chicken!
Asian Stuffed Chicken Wings
· 2 chicken wings
· 4 ounces Asian style minced pork (see recipe below)
· 2 Tbs. flour
· 1 tsp. Chinese 5 spice
· 1 tsp. salt
· ½ tsp. ground black pepper
Preheat the oven to 325 degrees F. Debone the chicken wings. Using a boning knife or other sharp knife cut around the first wing joint. Pull the skin and meat downward. It will stop at the next joint. Force the joint backward dislocating the top bone and remove. Pull the meat and skin downward. Repeat the severing process at the next joint and then pull downward. Again force the joint against itself dislocating the last two bones. Pull the wing tip back through. Stuff each wing with 2 ounces of the pork. Place on a baking pan and cook for about 25-35 minutes, remove and allow to cool. Heat oil in a wok or sauté pan until smoking. Combine the salt, pepper and 5-spice with the flour. Dredge the wings in the seasoned flour and cook until crispy on all sides. Serve atop Pork Stir-Fried Rice. 2 servings.
Asian Style Minced Pork
· 8 ounces ground pork
· ¼ cup chopped onion
· 1 clove garlic, finely minced
· 2 Tbs. soy sauce
· ½ tsp. ground ginger
· 1 Tbs. rice wine vinegar
· 1 dash Sriracha or other hot sauce
Combine all ingredients.
As summer rolls to a close, what’s left in your bag, baby? I had a bag of freshly stone ground yellow corn meal. I needed only a bit more so I asked for someone to lend me an ear-of fresh off the grill roasted corn! Add a little buttermilk and, oh yeah baby, unbelievable cornbread to serve with a cool three bean summer salad or anything else of your choosing
Join Dr. Mike and Cyndi as they prepare some incredibly delicious-and amazingly nutritious-chevre stuffed grass-fed beef and bison burgers on the national morning program, Southern Living’s Daytime TV! That’s summer grilling the Grassroots Gourmet Way!
What better way to open the month of April, which welcomes us as fools (and I with a total malapropism of Beatles classics) than with the Foole of Strawberries. Strawberries are a treat; delicious sun sweetened harbingers of the bounty to come, they are among the first of fruits to give yield. They are also among the top five fruits in terms of delivering antioxidants (and a great source of vitamin C) per weight of fruit. In addition to antioxidants, they provide a host of phytonutrients like anthocyanins, ellagitannins, flavonols, terpenoids, and phenolic acids. This results in strawberries helping the body reduce dangerous levels of inflammation. A diet rich in strawberries has been shown to decrease inflammatory markers like C-reactive protein (CRP).
Sage is powerful herb that has been revered throughout history. Its Latin designation, salvia officinalis comes from the Latin root salvere meaning “to be saved.” It is well known for its cleansing abilities and contains many of the same types of compounds (volatile oils, flavonoids (including apigenin, diosmetin, and luteolin), and phenolic acids, including the phenolic acid found in rosemary, which is closely related to sage—rosmarinic acid) found in strawberries. Rosmarinic acid acts via a different pathway to synergize with the anti-oxidant benefits found in strawberries. Sage also contains an enzyme known as superoxide dismutase (SOD) which gives it an unique capacity to mediate oxygen mediated cell damage such as that seen in inflammatory conditions like rheumatoid arthritis, asthma and atherosclerosis. There is also evidence (Pharmacological Biochemical Behavior, June 2003) supporting what ancient herbalists knew to true: consuming sage can make you sage, or at least improve memory and brain function.
A fool (or foole) is a dessert of English origin, first mentioned in 1598, but with origins likely much older. It combines seasonal fruit (gooseberries were among the original) with a flavored whipped cream. This version reduces the lactose by adding the tangy flavors of chèvre, goat cheese, which also acts to boost the health benefits. Flavored with natural honey, this sweet treat embodies the balance of sweetened, slightly tangy whipped cream and chèvre, bright sun ripened strawberry goodness and a savory, herbaceous note of sage that heralds the arrival of spring. Like the fool, it appears on the surface simple and a mindless pleasure to enjoy and dismiss. Like The Fool, who is in truth a Mage, this dessert packs a nutritional powerhouse of vitamins, antioxidants, phytophenols and a host of other compounds to render under to it a title of healthy eats. And as in Nature, it seeks and achieves Balance being delicious AND nutritious; A Sage Foole, indeed!
Sage Strawberry Fool
- 1/4 cup honey + 1 Tbs
- 1 cup mead
- 1 pint fresh strawberries
- 6-10 fresh sage leaves
- 1 star anise
- 1 cinnamon stick
- 6 ounces heavy whipping cream
- 2 ounces chèvre
- ¼ tsp. vanilla extract
Gently heat the mead and 1/4 cup honey in a medium saucepan and bring to a simmer. While the wine is heating, thinly slice the strawberries and remove the stems. Place in a bowl. When the wine has reached a simmer, remove from the heat and add the star anise, cinnamon and sage. Pour over the strawberries and allow to rest for at least an hour, covered. To serve, whip the chèvre, vanilla and honey together in a stand mixer until it is well beaten. Add the cream and whip until peaks form. Remove the strawberries from the mixture, discarding the herbs and liquid. To serve layer the cream base and fruit alternately. Serve with a sprig of mint (mint is a taxonomic relation of sage).
I think my friend Rebecca, from Chow & CHatter would agree: sometimes there are few things as satisfying as some proper fish ‘n chips. My good friends Steve and Nancy at Whitney’s hooked us up with some superb cod. Add a little beer, batter and more beer and there you go. Home made tarter sauce, carrot and beet slaw and some malt vinegar for the handcut chips and off you go.
Proper Fish ‘n Chips
- 1 Tbs malt vinegar,
- 1 tsp salt
- ½ tsp pepper
- 2 cups flour
- 1 tablespoon baking powder
- 1 bottle Guinness, cold
- 1 ½ pounds cod cut into small strips
- Cornstarch, for dredging
Heat oil to 350 degrees F. In a bowl, whisk together the flour, baking powder, salt. Whisk in beer until the batter is smooth and the consistency of thin pancake batter. Refrigerate for 1 hour. Lightly dredge the fish strips in cornstarch. Dip the fish into batter and slowly lay it into the oil and cook, turning as needed until golden brown, about 3-5 minutes.
Here’s our final video for the first series of Code Delicious. How to stuff a chicken breast with some herbs and chevre for a delicious main.
The proper sequence and video back up! Episode 4, Swiss Chard is available for viewing here. Learn the simple and easy way to prepare those perfect summer greens!
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A piperade is a Basque dish, which according to La Rousse Gastronomique is “rich stew of tomatoes and sweet (bell) peppers, sometimes seasoned with onion and garlic, cooked in olive oil or goose fat and then mixed with beaten eggs and lightly scrambled.” This version will include some poached eggs instead. In a dishes where there are subtle tomato flavors and the tomato is a highlight, I like to prepare a tomato concassée. This removes the skin and seeds. The olive oil taste comes through this dish, so use a good quality.
- ½ pound (roughly 2 medium tomatoes) tomatoes concassée
- 4 oz of julienned roasted sweet peppers (with the red tomatoes I prefer green, yellow or orange peppers)
- 2 tbsp garlic minced
- 2 tbsp olive oil
- ¼ cup onion, finely chopped
- 1 tsp fresh chopped thyme
- 1 tsp fresh seasoned bread crumbs
- 2 poached eggs
To prepare the tomato concassée, use a paring knife and mark on “X” on the bottom of the tomato just deep enough to penetrate the skin. Blanch the tomatoes in boiling water for 20-30 seconds. Quickly refresh in an ice bath. Using the paring knife again, cut out the core and peel the tomato. Cut the tomato in half. Squeeze the juice and seeds into a bowl. Chop the tomatoes. Pour the juice through a fine mesh strainer and reserve the juice. Roast the peppers then place in a plastic bag for several minutes. This will make them easier to peel and remove the skins. Do not forget to seed and remove the inner membrane when preparing the peppers for slicing. Heat a medium pan over medium heat with some olive oil. Add the chopped onions and garlic and cook until the onions become translucent, and then add green peppers. Add the thyme and cook until any liquid has evaporated. Add tomatoes, bread crumbs and reserved juice to the pepper mixture. The mixture should be left to cook until it has thickened slightly. While this is thickening, poach 2 eggs. Plate by putting the vegetables on the bottom and the poached eggs on top and season with salt and pepper. Serve with warm bread.
It’s day 20, and I am having Pavlovian responses to grilled meat noises or smells. Yet the end is in sight, victory draws nigh. So to get myself through the homestretch I constructed these veggie pot pies. The portobello mushrooms and altered tofu give a meat-like texture with beefy undertones. The pies actually turned out quite yummy and filling enough to get me through to The Last Supper.
Veggie Pot Pies
5 tbsp butter
1 cup diced onions
1/2 cup sliced celery
2 tsp minced garlic
1 chopped Portobello mushroom
½ tsp salt
1/4 tsp freshly ground black pepper
5 tbsp all-purpose flour
1 block seasoned tofu, in bite size bits (recipe follows)
3 cups Vegetable Nage
1/4 cup cream
1 ½ pounds fingerling potatoes diced potatoes, blanched
1 cup diced carrots, blanched
1 cup sweet peas
1 ½ tsp poultry seasoning
1/4 teaspoon cayenne pepper
2 tablespoons finely chopped parsley leaves
1 (17.3-ounce) package frozen puff pastry thawed
1 egg beaten with 1 teaspoon of water (egg wash)
1 block extra firm tofu, sliced into ¼ inch bit
s1 sprig fresh rosemary
3-5 sprigs fresh thyme
2 sprigs fresh sage
2 tbsp chopped onion
1 tbsp finely minced garlic
¼cup Mirin (sweet rice wine)
¼ cup rice wine vinegar
3 tbsp soy sauce
Place the cut tofu into a container with all the ingredients. Marinate overnight. Place in an oven at 400 degrees F and bake about 15 minutes and flip the pieces over and cook another 15 minutes. The pieces should have dried out somewhat and obtained a meat-like texture. Set aside.
Place the butter in a large saucepan over medium heat. Cook the onions until translucent, about 3-5 minutes. Add the garlic and celery and cook another 2 minutes. Add the mushroom and season with salt and pepper. Add the flour and form a blond roux. Add the seasoned tofu and nage and bring up to a boil and then reduce to a simmer. Cook until the liquid starts to thicken. Add the cream, potatoes (cut the fingerlings into bite size chunks if needed), carrots, poultry seasoning, peas, cayenne pepper and parsley leaves. Divide the mixture into ramekins and cover each ramekin with a piece of puff pastry. Place some of the egg wash on the pastry and bake at 400 degrees F for 20-25 minutes until as Alton Brown says “it’s GB&D”.
It’s that time of year and Mother Nature knows it. On the eve of the Global Warming Summit she slams a huge fierce snowstorm across the Eastern U.S. just to remind us that She need not be all warm and fuzzy all the time. We did not get the snow, but we got cold (very) rain. The sort of dreary cold damp that aches your bones and instinctively has you seeking some warm comfort food. I always wonder when and where we decide what food to fall back on for comfort. It seems a lot of that comes from our childhood, when maybe the world seemed an easier place. It is that way for me, with an additional exception. I was able to travel extensively to Japan during my formative years, and I return back on a regular basis. Often, it is inclement weather at the times I am there. Alone in a strange country, unable to read the signs, and not proficient at the language (although able to converse enough to get by for food and drink, etc.) can make for somewhat wistful moods. Heading to the noodle shops for a big bowl of noodles and broth, and a little people watching is like landing on “Go” in Monopoly, a safe haven for a spell. People watching is universal, we’re a goofy species worldwide and in any language. But back to the noodles. At the shops you can get from scratch noodles (somen, ramen or a number of different kinds), usually served in a broth with some veggies, seafood (both of those usually tempura) or maybe some roast pork slices. I am always on a budget over there, so it is an economical way to get a “Happy Belly” as well. So with that in mind, I heated up some nage broth, cooked the noodles, added some tempura veggies and with a glass of wine watched the cold rain drop…but with a smile.
3 cups of vegetable nage (or light chicken broth)
Somen, Ramen or other Japanese noodles
Tempura fried mixed veggies (see tempura batter recipe)
Tofu sliced into bite size bits
For topping: a few drops of toasted Sesame oil, Soy Sauce, chopped cilantro or green onion, and hot sauce if desired (I use Sriracha)
Heat the broth up to a boil and add the noodles, reduce to a simmer and cook like any other dried pasta to desired consistency. Pour noodles and broth into a bowl. Add veggies and toppings. In Japan, slurping indicates a delicious dish so eat the noodles and bits and if you enjoyed, slurp up the broth.