Shrimp and Grits
Make 4 servings
5 cups Veal Stock
1 cup Hominy Grits
2 Tbsp. Soy Sauce
1 Tbsp. White Miso Paste
2 Tbsp. Butter
12 -16 Jumbo Shrimp, peeled and deveined
1/4 cup White Wine
- Parsley, Chopped
1 Tbsp Chili Sauce
Method of Preparation
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1.) Bring veal stock, soy sauce, and white miso paste to a simmer. Dump in the grits and whisk continuously until the grains have suspended themselves in the liquid. This will take about 5 -7 minutes on med-low heat. now stir once every minute for the next 10 - 12 minutes.
2.) In the meantime, heat up a saute pan and add a bit of oil to coat the pan. Season shrimp with salt and pepper. Saute on high heat for 1 minute on each side and then deglaze with the white wine. Continue to cook until wine has evaporated.
3.) When grits are ready, finish them with the butter and season to taste. Add in the chopped parsley the last 2 minutes of cooking. The finished product should be loose and not stiff. Even as it is served it will become more stiff as it cools. Place shrimp on top and serve with some chili sauce.
Loose Granola
Make 4 servings
5 cups Veal Stock
1 cup Hominy Grits
2 Tbsp. Soy Sauce
1 Tbsp. White Miso Paste
2 Tbsp. Butter
12 -16 Jumbo Shrimp, peeled and deveined
1/4 cup White Wine
- Parsley, Chopped
1 Tbsp Chili Sauce
Method of Preparation
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1.) Bring veal stock, soy sauce, and white miso paste to a simmer. Dump in the grits and whisk continuously until the grains have suspended themselves in the liquid. This will take about 5 -7 minutes on med-low heat. now stir once every minute for the next 10 - 12 minutes.
2.) In the meantime, heat up a saute pan and add a bit of oil to coat the pan. Season shrimp with salt and pepper. Saute on high heat for 1 minute on each side and then deglaze with the white wine. Continue to cook until wine has evaporated.
3.) When grits are ready, finish them with the butter and season to taste. Add in the chopped parsley the last 2 minutes of cooking. The finished product should be loose and not stiff. Even as it is served it will become more stiff as it cools. Place shrimp on top and serve with some chili sauce.
White / Dark Stock
Ingredients:
1 – 2 lbs. Bones and meat scraps (chicken, beef, veal…)
2 Carrots
2 stalks Celery
1 large Onion
- Parsley stems
- Bay leaf
2 Tbsp. Tomato paste (only if making the dark stock)
Method of Preparation Yield: Serves 2-4
White stock
Place bones and all other ingredients into a stock pot. Cover with cold water 2” above the bones. Bring to a simmer over medium heat and scrape off the scum that rises to the top. Continue to simmer (not boil) for 2 – 3 hours. Replenish with more water if the level drops below the bones. Strain through a fine mesh strainer and refrigerate. Keep for no more than 1 week.
Dark Stock
Chop bones and scraps into 2” pieces (if possible). Heat a stock pot over med/high heat. Add an 1/8th inch of vegetable oil on the bottom. Sear the meat and bones until brown on all sides. Remove from the pot and add in the vegetables and tomato paste. Sauté and stir for 4 minutes. Put bones back in and cover with cold water 2” above the bones. Bring to a simmer over medium heat and scrape off the scum that rises to the top. Continue to simmer (not boil) for 2 – 3 hours. Replenish with more water if the level drops below the bones. Strain through a fine mesh strainer and refrigerate. Keep for no more than 1 week.
**** if the bones are too big, do the searing part in the oven. Roast for 30 minutes in a 450 degree oven, then put into the the pot with the seared vegetables.
Loose Granola
4 cups Oats (old fashioned, not instant)
½ cup Honey
2 tsp. Molasses
2 Tbsp. Maple syrup, the real stuff…. Anut Jemima will NOT do.
½ tsp. Cinnamon, ground
1/8th tsp. Cardamom, ground
1/8th tsp. Nutmeg, ground
½ tsp. Vanilla
½ tsp. Salt
½ cup Flax seed, ground
½ cup Wheat germ
½ cup Wheat bran
2 cups Dried fruits, small dice (craisins, raisins, apricots, figs)
1 cup Walnuts, chopped
1 cup Almonds, chopped
½ cup Sunflower seeds, roasted with no shell
Method of Preparation
1.) Preheat the oven to 325 degrees F. Lightly coat a cookie sheet with pan spray. Toast the oats for 15 – 20 minutes or until golden brown. Stir oats every 5 minutes to promote even browning. They burn easy, so be careful
2.) In the meantime, combine honey, molasses, spices, vanilla and salt into a sauce pot and heat over low heat until fluid. No need to boil the mixture, just heat it up. When the oats are toasted, pour them into a large mixing bowl.
3.) Pour the honey mixture on top of the oats and stir well to combine. Return to the baking sheet and toast again for 10 minutes. Pour flax seed, germ, bran, almonds and walnuts on top of the oats (do not stir) and return to the oven for 5 more minutes.
4.) Return the toasted mixture to the bowl and now mix in with the dried fruits. The granola will seem moist, but will become crunchy as it cools down completely. To help this, spread it out on the baking sheet so it will cool quickly.
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Roasted Pablano Pork Stew Serves: 4
Ingredients:
3 Pablano peppers
1 large Onion, diced
2 cloves Garlic, sliced thinly
1 1/2 lbs. Pork butt (shoulder), trimmed of fat, cubed. No substitutions here!
2 qts. Brown stock (chicken, *veal*, beef). Make it yourself if possible
1 Tbsp. Tomato paste
1/2 cup White wine
4 Plum tomatoes
- Oil
- Salt/pepper
Method of Preparation
1.) Roast the poblano peppers over an open flame, grill or in a 400* oven until the skins are brown and released from the flesh. Transfer to a bowl and cover, set aside.
2.)The pork butt should be in 1" chunks and very dry, so use a paper towel to get off excess surface moisture. Season with kosher salt and pepper. Heat and oven safe dutch oven pan or heavy bottomed roasting pan over high heat. Add enough oil to coat the bottom of the pan an 1/8". Sear the meat in batches. Never, ever crowd the pan with all of it. Each piece should have some room. Turn over each piece to sear the opposite side (it is not necessary to sear every side of the cube). Remove from the pan and onto a plate. Continue with the rest of the meat. Please use caution and make sure the bottom of the pan is not black, dark brown is ok, but burnt black is not going to help your stew. If you notice this begin to happen, then it means you should add a bit more oil and then turn down the heat slightly.
3.) Once all of the meat has been seared and the pan is cleared, saute the onions for 3 minutes over medium heat. Add in the garlic, saute one more minute. Add in the tomato paste and continue to saute for another 2 minutes. Deglaze the pan with the white wine (water works too) and scrape all of the browned bits on the bottom of the pan. Add the seared pork back into the pan along with the brown stock. Bring to a simmer and place in a 350* oven, no lid, for 2 hours. Make sure to stir every 20 minutes.
Int he meantime, peel the peppers of their skins and seed them. rough dice them and add them to the stew 1 hour since its initial simmering. Roast the plum tomatoes by slicing in half, coating with oil, salt and pepper. Place them in the oven on a sheet tray for 45 minutes. Start these towards the end of the stews cooking process.
4.) After 2 hours, check the tenderness of the meat, it should be firm enough that it holds its shape, but not over stewed to the point of disintegration. If the sauce looks thin, put on the stove top and reduce over medium heat until desired consistency. Season with salt after reduction. Serve with the oven roasted tomatoes, fresh lime and some rice.
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Maple Apple Tart with Fresh Thyme
Dough
7 1/2 oz. Flour
2 1/2 oz. Wondra Flour
1/2 tsp. Salt
1 tsp. Sugar
6 oz. Butter, unsalted
4 oz. Water
Filling
3 Apples, granny smith, gala, or honey crisp... anything but macs
1 oz. Butter
1 T. Honey
2 T. Maple syrup, real maple syrup
1 tsp. Fresh thyme, chopped
1 Egg, beaten with some water
Method of Preparation
1.) Cube up the butter for the dough in to 1/2" pieces. Get it in the freezer for 10 minutes. Measure the water and do the same. Sift dry ingredients together and put into the bowl of a food processor. Add the chilled butter and pulse 5 times, 1 second each. Adding the water in 4 stages, pulse for 1 second in between. The mixture should be a shaggy mess.
2.)Pile it up on a floured work surface and using your palm press with force into the counter, smearing the dough across. Do this to the whole pile. Pull all the pieces together and repeat 2 more times. It should still be pretty shaggy. Pile it up onto a piece of plastic wrap and fold it over to create a package. Flatten it out into a disc the size of a small dinner plate. Put in the fridge for at least 30 min. before using.
3.) Roll out the dough to a rough circle 12" across. Use a large bowl to cut out a perfect circle. Put the scrap aside and roll the cut out circle to 10". Make a decorative border by folding the dough around and using a bit of water to seal it. Transfer the dough to a lined sheet tray.
melt the butter for the filling along with the syrup, honey and thyme, set aside.
4.) Peel, core and thinly slice the apples. Use a mandolin slice if you have one. Fan out the apples in a circular pattern. Apply the butter mixture for each layer. You should have three layers of apples when your done. Make leaves out of the scrap dough if you want and place them on top. Egg wash the dough only and place into a 325* oven on the middle shelf for 30 to 40 minutes. Take notice to how fast the bottom is browning in relation to the top. You may need to adjust the rack to get the proper browning. Brush with more maple syrup when it comes out.
Wicked Crispy/Herby Fried Chicken
Meat
4 Chicken thighs
4 Chicken drumsticks
Brine
1/2 c. Kosher salt
1/4 c. Honey
2 T. Sugar
- Chili flake
- Whole peppercorns
- Fresh thyme
1 qt. Water
Soak
2 c. Buttermilk
1 T. Paprika
1 T. Fresh thyme, finely chopped
2 T. Fresh Parsley, finely chopped
- Black pepper
Dredge
3 c. Flour
1 c. Panko bread crumbs
1 T. Kosher salt
1 T. Fresh thyme, finely chopped
2 T. Fresh Parsley, finely chopped
- Black pepper
1 tsp. Ground cardamom (yeah, I meant cardamom)
Fry
2 qt. Vegetable oil (use peanut oil if you want to)
- Heavy frying vessel, I use a le creuset dutch oven
Method of Preparation
1.) Combine ingredients for the brine and bring to a simmer in a sauce pot. Chill brine down to room temperature or colder before adding in the chicken.
2.) Brine the chicken for 3 hours in the fridge.
Prepare the soak: mix all ingredients in a bowl
3.) Remove from the brine and place into the soak for 1 hour (or more if you have other stuff to do, just not over night) If for the 1 hour, leave out at room temperature so the chicken isn't so cold going into the fryer. No worries for bacterial growth, it's not out that long.
Prepare the dredge: Mix all ingredients in a bowl and spread out onto small baking pan or high sided dish.
4.) Shake off the buttermilk from the chicken and place into the flour mixture. really work in the first coating of flour with your hands. Gently shake off excess and return to the buttermilk, coat evenly. Get the chicken back into the flour and gently toss the flour around to evenly coat. Let the chicken rest at room temp for 30 minutes before frying.
Heat up the oil to 375* (you want the chicken to cook at 325*-350*, but the chicken will drop down the oil temp, so I start it higher)
5.) Fry the chicken in 2 batches. All the thighs first, then all the drumsticks. Depending on the size will dictate how long it will take. 15 minutes to start, then check with a thermometer
(165*). If they are browning before they are cooked fully, remove from the oil and transfer to a sheet pan and finish in a 350* oven.
Biscuits, gravy, mash, waffles... whatever you want to eat with it.
Pizza Dough
1 # 3 oz. Bread flour/ high gluten flour
2 tsp. Instant yeast, mix with the flour (if using dry active, mix with the water)
13 oz. Water
2 tsp. kosher salt
Method of Preparation_________________________________
1.) Put all ingredients into the bowl of a kitchen aid mixer with the hook attachment.
2.) Mix for 1 minute then let the dough rest for 15-20 minutes.
3.) Continue mixing for 6 more minutes. The dough should be sticky and tacky.
4.) Cover and let proof for 2 hours at room temperature.
5.) Cut into three pieces and shape into balls.
6.) Let proof for 45 more minutes
7.) make some pizza. Crank up your oven to 500 degrees and preheat a pizza stone for 30 minutes.
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Chicken Biryani Yield: 6 servings
1 # 3 oz. Bread flour/ high gluten flour
2 tsp. Instant yeast, mix with the flour (if using dry active, mix with the water)
13 oz. Water
2 tsp. kosher salt
Method of Preparation_________________________________
1.) Put all ingredients into the bowl of a kitchen aid mixer with the hook attachment.
2.) Mix for 1 minute then let the dough rest for 15-20 minutes.
3.) Continue mixing for 6 more minutes. The dough should be sticky and tacky.
4.) Cover and let proof for 2 hours at room temperature.
5.) Cut into three pieces and shape into balls.
6.) Let proof for 45 more minutes
7.) make some pizza. Crank up your oven to 500 degrees and preheat a pizza stone for 30 minutes.
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Chicken Biryani Yield: 6 servings
Rice
1 lb. Basmati rice
1 tsp. Salt
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Spices
6 Cardamom pods
6 Cloves
2 Cinnamon sticks
2 Bay leaves
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Chicken
2 lb. Chicken thighs, boneless, cut into chunks
3 Tbsp. Oil
2 Tbsp. Ginger, minced
1 Tbsp. Garlic, chopped
2 Green chilies
4 Tbsp. Biryani powder
1 tsp. White pepper
1/2 cup Yogurt
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Garnish
2 Tbsp. Cilantro, chopped
1 tsp. Mint, chopped
Method of Preparation
1.) In a large pot, bring 5 cups of water to a boil with the salt and add in the rice. And place on top half of the spices. Cook for 7 minutes on medium heat. The rice should still be firm. Drain and set aside.
2.) Heat oil over medium heat for 2 minutes in a large pot. Add the spices to the oil and fry for 30 seconds.
3.) Saute the onions until browned. Add ginger, garlic, and green chilies. Saute for 2 minutes. Add in briyani powder, white pepper, and chicken. Saute for 2 minutes.
4.) Add yogurt and 1 Tbsp. and bring to a simmer.
5.) Spoon the half cooked rice on top of the chicken and do not stir. Leave the rice un mixed and cover with a lid. Cook on low heat for 20 minutes.
6.) To serve, use a bowl or platter larger than the pot. Place the bowl on top of the pot and carefully flip it over so the chicken is on the surface. Scrape the leftover bits from the bottom of the pan and arrange them on top of the rice. Sprinkle on the cilantro and mint. Serve with raita.
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Chicken Piccata Yield: 4 servings
2 Tbsp. Parsley, washed
2 Tbsp. Lemon juice
2 Tbsp. Capers
1 cup Chicken stock
2Tbsp. Butter
½ cup Flour
½ tsp. Salt
½ tsp. Pepper
2 Chicken breasts (1 if it is large)
Method of Preparation
1.) Begin by setting up your “mise en place”. Finely chop parsley and put into a small cup. Measure lemon juice and capers and put them into a small cup. And then measure the chicken stock and put that into a small cup. Finally, measure the butter and put it into a small cup. Place items on a tray and set aside.
2.) Place the flour into a small bowl and season with salt and pepper. Mix to incorporate and set aside on the tray.
3.) Using a chef’s knife, slice the chicken breast in half horizontally.
4.) Place chicken into the bowl with the flour and coat evenly. Shake off excess flour.
5.) Heat a sauté pan over medium-high heat for 3 minutes. Add butter and wait for it to melt.
6.) Gently place chicken cutlets into the butter. Sear the chicken until it is dark golden brown on one side, and then flip it to do the same on the other side. (depending on how think the cutlets are will determine how long to continue cooking.)
7.) Pour chicken stock into the pan and turn heat to high. The liquid should reduce by ½, about 2 minutes. Add lemon and capers and simmer for 1 minute. Finally add parsley, cook for 15 seconds, then remove chicken from the pan. Pour sauce over the top.
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Garlic Bread Yield: 12 pieces
Dough
450 g All purpose flour
2 g Instant yeast (If using active yeast, add to the water)
300 g Water (tepid from tap)
18 g Extra virgin olive oil
8 g Kosher salt
Garlic Butter
1/2 cup Fresh herbs of your choice, washed , dried and chopped finely
(parsley, thyme, basil, oregano…)
2 Tbsp. Extra virgin olive oil (for drizzling)
115 g Unsalted Butter (1 stick)
1 tsp. Salt
- Black pepper
¼ cup Fresh garlic, Finely chopped
*** Melt the butter and put all ingredients together
Mixing Method
In a mixing bowl, combine the flour and yeast. Mix until incorporated. Add in water and olive oil, mix by hand for one minute and let rest for 20 minutes. Add salt and mix on medium speed for 6 minutes. The dough should be tacky, but not clinging to the bowl while mixer is running.
Fermentation, shaping and proofing
Transfer the dough into a lightly oiled bowl and let is rest for 30 minutes. Remove the dough and on a lightly floured surface, press the dough into a rough rectangular shape. With floured hands, pick up both sides and stretch the dough about 2 inches longer on each side. Fold the dough like a business letter and flip over so the seam side is down. Cover with a cloth and let rest for 1 hour. Remove the dough and put onto a floured surface. Stretch and press the dough into a 14 x 10 rectangle on a lightly floured surface. Coat a 13x9 pan with olive oil and place the dough in. Press the dough as flat as possible, keeping it even. Cover the pan with oiled plastic wrap and let proof for 1 ½ to 2 hours, or until it is tripled in size.
Baking
Have the oven preheated to 475 degrees F for 45 minutes with a baking stone adjusted to the middle of the oven. Place a metal container on the floor of the oven to put ice cubes into. When the loaf it fully proofed, brush with more olive oil and make a few indentations with your fingers, making sure not to deflate the loaf. Bake for 18 minutes or until crispy golden brown. Let bread cool for at least 1 hour before proceeding.
Serving
Cut into six squares. Slice each square in half to expose the interior of each piece. Brush the garlic butter mixture evenly on the cut side of all pieces. Toast cut side down on a sheet pan for 6-8 minutes in a 400 degree oven. Eat up!
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