Category Archives: Charleston

Caramelized Onion, Cheese and Phyllo Tart

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Tart on plate

This tart is so easy to make and it is scrumptious. Since I made it for two of us, I halved the recipe that I usually make for parties etc. When serving many people I cut it into one inch squares and place in cupcake papers. This full recipe is made in a half sheet pan. I use a quarter sheet pan for the half recipe.Line either size with parchment paper.

Ingredients:

  • Half a package of phyllo, thawed.
  • 6 onions
  • 4 tablespoons Sweet Onion Sugar (optional)
  • 1/3 cup olive oil
  • 1 box (5.2 oz) Boursin Cheese
  • 2 cups arugula
  • juice & zest of one lemon (Meyer if you can get it)
  • Salt and Pepper
  • Splash of olive oil

Method:

Heat oven to 400 degrees

  • Make caramelized onions by sauteeing the sliced onions in a little olive oil. Add the sweet onion sugar. cook down on low for an hour, stirring frequently. Allow to cool slightly,
  • Lay out the Phyllo dough, cover with plastic wrap and top with a wet kitchen towel.
  • Lay out two sheets of phyllo on to the baking sheet, then brush with olive oil and continue the process until all of the sheets have been laid out. Keep replacing the plastic and towel in between layers. Some of the phyllo should hang over the edge. Brush a layer of oil on the top sheet.
  • Spread the onions out evenly on the phyllo
  • Crumble the cheese over the onions
  • Add salt and pepper to taste
  • Bake for 20 minutes
  • Toss the arugula with the lemon juice and olive oil, then top the tart with it.
  • Lay the tart out on a cutting board (just pull the paper out onto the board) and cut with a pizza cutter.

This can be served warm or room temperature. It keeps for a week in an air tight container.

Belgian Beer Braised Short Ribs IP

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Ecstatic Meaty Velvet…. that is how I describe the end result of this dish. Short ribs are covered with spices and then seared, then the vegetables are caressed by the fire and finally the braising liquid of tomatoes, porcini mushroom broth and Belgian Ale are married to the pot. In go the short ribs and they braise for 3.5 hours (or just 40 minutes in the IP) while the sauce concentrates as the veggies become succulent. I served them this time over grits, sometimes I elect mashed potatoes. This is the kind of meal that ends with pristinely clean plates, except for those bones which gave up their marrow in the dish.  A sacrifice well appreciated.

short ribs raw

Here is how you do it, feel free to exchange out the spices to your personal palate, this is just what works for me. You will need 6-8 meaty English Cut short ribs to feed two. This recipe can be doubled, but when you brown the ribs, do it in batches.

spice blend

Spice Blend: 

The smoked paprika is essential,  find it!

  • 1/4  cup of brown sugar (I use TSTE’s sweet onion sugar
  • 3 tablespoons of fresh ground pepper
  • 2 tablespoons of sweet smoked paprika
  • 2 tablespoons of garlic salt
  • 1 tablespoon of dry mustard
  • 4 tablespoons of porcini powder (optional but rich!)

 

short ribs veggies en place

Sofrito: 

 

4 medium leeks chopped (pale white part only)

4 tablespoons of home rendered lard or olive oil

4 carrots chopped into medium sized pieces

3 celery ribs chopped into medium sized pieces

2 bay leaves (4 if using fresh)

10 cloves garlic, chopped

1 cup of dried porcini mushrooms re-hydrated and then strained, reserving liquid

For even more mushroom flavor, add fresh shitakes

1 440 mil can of Belgian ale or Guiness

1 28 ounce can of chopped tomatoes with the liquid

1/4 cup home rendered lard.

Method:

Preheat oven to 375 (I use convection roast setting). Be sure that you will have room for the lidded pot or dutch oven to fit on the rack on the lower third of the oven.

short ribs seasoned

Blend the spice mix and generously coat the ribs with it on all sides. There will be some leftover, reserve it.

Heat the lard or oil in a large deep pan or dutch oven. Saute setting on the IP. Brown the ribs taking care not to crowd them, do them in batches if your pan is not large enough. This should take about 1 minute per side.

short ribs browning

Transfer meat back to a plate or sheet pan and ad the shallots, carrots, celery and bay leaves to the pot and cook over moderate low heat, stirring occasionally until vegetables begin to soften (about 3 minutes), clear a hot spot and add garlic. Cook for 1 more minute. Stir in mushrooms.

Add broth, beer and tomatoes with their juice, then add the ribs and any remaining spices and spoon the sauce over the ribs. Bring to a boil uncovered

short ribs ready for oven

For the IP secure cover and cook on the meat setting for 40 minutes. Or, cover and place in the oven and braise for 3 hours, checking after about 1.5 hours to see if more liquid is needed, if so add beer, stock or water.

short ribs in oven

Remove from oven and allow to rest for about 10 minutes. Serve over mashed potatoes, grits or polenta. Click here for the perfect grits/polenta recipe.

short ribs close up

I doubt that there will be any meat left, but if there is it makes amazing tacos. Any veggies/sauce left are great for a soup, just add more liquid and puree.

If you liked this, you might also enjoy Smoked and Braised Pork Shoulder Latin Style.

Best Banana Bread!

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This banana bread is my great grandmother’s recipe except for a single addition, a little trick I learned in Hawaii. It has Cocoa Nibs added. They are pure chocolate which does not have any sugar or butterfat added. They do not melt, but remain crunchy and full of chocolate flavor.

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for pan
  • 2 cups self rising flour, plus more for pan
  • 4-5 medium very ripe bananas peeled and mashed
  • 1/2 cup full fat yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • a pinch of salt
  • 1 cup (packed) dark brown sugar
  • 3 large eggs, at room temperature
  • 1/2 cup chopped toasted walnuts
  • 1/2 cup cocoa nibs

Method:

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  • Heat oven to 350 degrees
  • Mash bananas and stir in the yogurt/sour cream and vanilla
  • Using a mixer beat the butter, add eggs one at a time, beating till fluffy.
  • Blend remaining ingredients in a bowl and using the mixer beat in a little at a time till fully blended.
  • Place in a buttered and floured bread pan.
  • Bake for 70 minutes, until a toothpick comes out clean.
  • Allow to cool slightly, then serve with sweet butter!

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Amazing Chicken with Pomegranate and Pistachio on Persian Saffron Rice

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pomegranate chicken

The flavors of this dish were swimming around in my mind for a few days. Finally, I took the leap and made it. I used my pressure cooker to do the Persian Saffron Rice and it turned out fabulously. There was plenty left over for some more meals. The savory, sweet, sour and crunchy elements in this dish really sang to me. I think that they will to you.

The Chicken

Ingredients:

1 pound of chicken thighs, skin removed.

1 cup of Olive Oil

3 tablespoons hot smoked paprika

5 tablespoons Vik’s Garlic Fix (or your favorite garlic salt blend)

I sweet onion minced

4 garlic cloves minced

1 Tbs cinnamon

1 Tbs ground cardamon

1/4 cup golden raisins, plumped in hot water and strained

2 TBS corn starch dissolved in 3 TBS water

1/2 cup of pomegranate syrup or molasses

1/2 cup maple syrup

Zest and juice of one lemon

1/2 cup water

1/2 cup pistachios roughly chopped and toasted

fresh pomegranate arils and cilantro for garnish

Method:

Sprinkle the chicken with the garlic salt and the smoked paprika. Allow to sit for at least 1 hour or up to 12 hours.

Add the oil to a saute pan and brown each of the chicken pieces. Place into an oven proof dish while browning the other pieces then put into a 300 degree oven.

Remove all but 3 TBS of the oil from the pan.

For the sauce saute the onion and garlic in olive oil.

Add the pomegranate molasses, raisins, the lemon juice, maple syrup and zest and juice of the lemon, the water, the cardamom, cinnamon and the cornstarch slurry. bring to a high simmer and whisk while the liquid thickens.

Return the chicken to the pan, including juices and bring back to a full simmer. Continue to cook for about 30 minutes or until the chicken is tender. While simmering, continue to spoon the sauce over the chicken.

To serve, plate with saffron rice and top with the pistachios, cilantro and pomegranates

Authentic Mapo Dofu (Tofu) Recipe, a Szechuan delight!

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Authentic Mapo Dofu (Tofu) Recipe, a Szechuan delight!

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One of my favorite Szechuan foods is Mapo Dofu. It is a peasant dish with tons of flavor and textures.It is spicy, slightly crunchy and yet cooling and smooth at the same time.  I make mine with ground pork, but you can also use beef. If you get all of your ingredients together mise en place, this cooks quickly. Start the rice cooker before you do anything. Note, there is one ingredient that you may have a hard time finding, it is fermented broad bean sauce. It is available on Amazon.com. 

There are several stories about the naming of  Mapo Tofu, but the commonly accepted myth is that this dish was created by a pock-faced old woman. She was cast out of the Sichuan capital of Chengdu due to her disfigurement. One day, a weary trader happened upon her shack and she was so delighted by the company that she scraped together her meager provisions to create this dish.

broad bean

Ingredients:

  • 4 tablespoons Szechuan peppercorns, divided
  • 1/4 cup vegetable oil
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water
  • 1 1/2 pounds silken tofu, cut into 1/2-inch cubes
  • 1 pound ground lean pork
  • 6 garlic cloves grated on a microplane grater
  • 2 inches of fresh ginger grated on a microplane grater
  • 2 tablespoons fermented broad bean paste
  • 4 tablespoons Xiaoxing wine or sherry
  • 1 tablespoon sweet soy sauce
  • 1/4 cup chicken  or beef stock
  • 1/4 cup roasted chili oil 
  • 1/4 cup finely sliced scallion greens
Mise en place

Mise en place

Method

  1. Heat half of sichuan peppercorns in a large wok over high heat until lightly smoking. Transfer to a mortar and pestle. Pound until finely ground and set aside.

  2. Add remaining sichuan peppercorns and vegetable oil to wok. Heat over medium high heat until lightly sizzling, about 1 1/2 minutes. Pick up peppercorns with a wire mesh skimmer and discard, leaving oil in pan.

  3. Combine corn starch and cold water in a small bowl and mix with a fork until homogenous. Bring a medium saucepan of water to a boil over high heat and add tofu. Cook for 1 minute. Drain in a colander, being careful not to break up the tofu.
  4. Heat oil in wok over high heat until smoking. Add beef and cook, stirring constantly for 1 minute. Add garlic and ginger and cook until fragrant, about 15 seconds. Add chili-bean paste, wine, soy sauce, and chicken stock and bring to a boil. Pour in corn starch mixture and cook for 30 seconds until thickened. Add tofu and carefully fold in, being careful not to break it up too much. Stir in chili oil and half of scallions and simmer for 30 seconds longer. Transfer immediately to a serving bowl and sprinkle with remaining scallions and toasted ground Sichuan pepper. Serve immediately with white rice.

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Re-Creating Husk’s Kentuckyakai Chicken Wings, Something different for Superbowl

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Many people have heard of Husk. It is a terrific restaurant here in Charleston. Chef Sean Brock is at the helm. Last year they also opened a Husk Nashville location. Sean has a passion for all things southern and everything at Husk is made from southern ingredients. At a lunch there I tasted their signature Kentuckyaki Chicken Wings. They utilize a sauce made by Bourbon Barrell Foods called Kentuckyaki Sauce.  The sauce is basically a kicked up teriyaki sauce made with southern ingredients (except for maybe the ginger). Since I did not have the sauce on hand and I wanted to try these wings for Superbowl… I checked the ingredients for the sauce on the Bourbon Barrell website and deduced that I have access to all of the ingredients to the sauce … so I did a dump and taste version of the sauce and here are the ending results:

Sauce Ingredients:
2 Cups Soy Sauce
1/2 cup Sorghum
1/2 cup local honey
1/2 cup Apple Cider Vinegar
8 cloves Fresh Garlic very finely grated
a 2″ piece of Fresh Ginger very finely grated
1 cup of Kentucky Bourbon divided in 1/2 cup portions

Add all ingredients except the final 1/2 cup of bourbon and simmer on medium low heat for 30 minutes. Add the second 1/2 cup of  bourbon and simmer for five minutes. Allow to cool completely. This the basic sauce, which is quite thin and can be used if you want to make more of a glaze, you can add a cornstarch slurry of 1 tablespoon of cornstarch mixed with 3 tablespoons of water. Add to the sauce and simmer further till thickened.

Prepping the wings:

Brine:

Make a gallon of sweet tea using mint just as you would for drinking (1 cup of sugar to 4 qts. water and 2 ounces of loose leaf tea). I add several sprigs of mint in mine too. I also added some juniper berries and about 1/3 cup of sea salt. Put the wings in a heavy duty ziplock bag or plastic container and refrigerate overnight, or up to 24 hours.

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Remove the wings from the brine and dry off with paper towels. Put them in a smoker for 3 hours on very low heat. You only want a small amount of smoke and you want the wings to retain moisture.

Fry:

Fry the wings in peanut oil (350 degrees) and drain. It is best to do this in small batches so that the oil maintains temperature. It should not go below 225 degrees. Drain the wings on a rack and then keep warm in the oven as you are frying.

Presentation:

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Toss the wings in the sauce and place on a platter. Scatter sesame seeds and chopped chives on the wings. Enjoy!

These also go great with my North Carolina style coleslaw!

Pomegranate and Blueberry Pancakes

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These are one of my favorite fall/winter breakfast dishes…. each bite bursts with flavor and they are full of antioxidants too. As soon as my pomegranates are ripe I start making things from them and this is just one of many things I like to do with them. I sometimes make them with sourdough starter, but you can also use buttermilk and flour as I give instructions for here. I use good Vermont Maple Syrup on the side. You can change out the fruit, but I really think this is an amazing combination. Bacon on the side is a perfect compliment. Bring on the Mimosas!

Ingredients:

  • 2 cups self rising flour (White Lily preferred)
  • 2/3 to 1 cup of buttermilk
  • pinch of salt
  • 2 eggs
  • 2 tablespoons of melted butter
  • 1 cup of blueberries
  • 1 cup of pomegranate

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Method:

  • Using a stand mixer blend together all but the fruit. You want a fairly thin consistency, but not as thin as crepe batter. Add more buttermilk or flour as needed. Make a plain test pancake first, it should be about 1/3 of an inch thick.
  • Preheat a griddle and wipe a used butter wrapper on the griddle
  • Test heat by dropping a drop of water on it, it should immediately bounce.
  • Pour two pancakes at a time unless you have a double size griddle.
  • As soon as you have poured them on to the griddle, generously drop berries and pomegranate all over the top of the pancakes.
  • When the pancakes start to have air bubbles, it is time to flip.
  • Continue cooking till the bottom of the pancake is golden. You can lift the edge to check. This should take 1-2 minutes.

Pomegranate pancakes

 

 

 

 

Banh Mi the Ultimate Sandwich

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Banh Mi the Ultimate Sandwich

Banh Mi prep

There is nothing like a Banh Mi Sandwich! There are so many flavors and textures going on between the baguette. There are many ways to make this sandwich, in fact, my friend Andrea Nguyen has written an entire book on the subject! 

For each sandwich:

  • 1 petite baguette roll or part of a longer baguette
  • Mayonnaise (I use Duke’s)
  • Maggi Sauce (available at Hispanic and Asian groceries)
  • Char Su (this is Asian style pork belly) or BBQ chicken, pate’ or slices of rare steak
  • 3 or 4 thin seeded cucumber strips, pickling or English variety preferred
  • 2 or 3 cilantro sprigs, roughly chopped
  • 3 or 4 thin jalapeño pepper slices
  • Bean sprouts
  • Daikon and Carrot Pickle (Do Chua)

Banh Mi 1

  1. Slit the bread lengthwise, and then use a fork to pull out some of the bread, making a trough in both halves. Place the bread halves under the broiler on LOW, but watch carefully!
  2. Generously spread the inside with mayonnaise. Drizzle in some Maggi Seasoning sauce or soy sauce. layer the remaining ingredients. I like to start and end with some herbs.

DSC_0220Daikon and Carrot Pickle (Do Cha)

Makes about 3 cups

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Ingredients:

  • 1 large carrot, peeled
  • 1 pound daikons, peeled
  • teaspoon salt
  • 2 teaspoons and 1/2 cup sugar in the raw or grated jaggery
  • 1  1/4 cups distilled white vinegar
  • 1 cup lukewarm water

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Method:

Either cut the carrot and daikon into julienne or use a spiral cutter to cut them. Place the carrot and daikons in a bowl and sprinkle with the salt and 2 teaspoons of the sugar. Use your hands to knead the vegetables for about 3 minutes, expelling the water from them. They will soften and liquid will pool at the bottom of the bowl.

Drain in a colander and rinse under cold running water, then press gently. Return the carrot and daikon to the bowl.

To make the brine, in a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar. Pour over the carrot and daikon. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating. They will keep in the refrigerator for up to 4 weeks. It is not traditional, but I like to add some dried red chile flakes too.

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The Ultimate Beef Stroganoff From Scratch

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Plated Stroganoff with roasted veggies

As Fall starts bringing us cooler weather, I start thinking of these hearty dishes from my youth (a very long time ago). My mother made Beef Stroganoff with Cream of Mushroom soup, dried reconstituted onions and anything else processed she could get her hands on. It was the age of processed foods, I really don’t blame her. My great grandmother (who was my true inspiration for cooking and gardening) on the other hand was a “scratch cook,” nothing processed and everything full fat and delicious. She was raised on an Indiana farm and spent her first 60 years there. Then they sold the farm and moved to Glendora, California where I spent almost every weekend with her till I was 14. I never saw her use a recipe and Beef Stroganoff was probably her most exotic meal. I added a few of my personal touches to this, she never used smoked paprika and  I don’t think she ever used buffalo or sherry. She made her noodles from scratch and we would roll them out with the same old rolling pin I use today. This is an easy recipe and you can take out some of the fat by using milk where I used cream and if you really want to you can use low fat sour cream or yogurt…. but I suggest that you try it this way first. It is a “splurge meal.”

Ingredients:

  • About 1 pound of beef, you can use sliced sirloin, ground beef or ground buffalo like I did.
  • 3 Tablespoons olive oil
  • 1 # of crimini mushrooms (baby bella) sliced. Wild mushrooms would be great in this!
  • 3 shallots or 1 sweet onion diced
  • 1/4 cup glace (reduced beef stock (you can make this or buy it. Make it by reducing down 4 cups of beef stock to 1/4 cup)
  • 5 cloves of garlic finely minced
  • 1 Tablespoon Smoked Sweet Paprika
  • 1 stick of butter
  • 1/2 cup of flour
  • 2 cups cream or milk (I used cream)
  • 1/4 cup sherry
  • 1/2 of a nutmeg grated (about a teaspoon)
  • 1 cup sour cream
  • Egg noodles cooked and buttered with 2 tablespoons of butter and 3 TBS fresh minced parsley

Method:

  • In a large saute pan or wok add beef and olive oil and start to brown
  • When the meat starts to brown add the onions & mushrooms till slightly golden
  • Clear a hot spot in the pan and add garlic, stir in
  • Add the glace and paprika then put on a very low simmer.

Strog 1

 

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Make the cream sauce:

  • In a 4 qt sauce pan, melt the butter and then stir in the flour with a whisk
  • Add the cream/milk and heat as it thickens
  • Add the Sherry & Nutmeg and stir again.

cream sauce

 

We are ready for STROGANOFF! Pour the cream sauce into the pan with the beef and mushrooms. Heat till almost bubbling, then add the sour cream and stir till the sauce is all one color. Remove from heat. Serve over the noodles with chopped fresh herbs. Parsley, chervil or thyme all go well with this. I served it with roasted Brussels sprouts and Vidalia onions. This serves 4 we had leftovers for two nights.

Strog stirring in

Bucatini two ways!

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Bucatini

Bucatini is one of my favorite pastas. It is a long noodle (#6) and it is hollow. This makes a chewy and delicious pasta dish. The first method is with bread crumbs, garlic, olive oil and herbs, topped with cheese and bread crumbs. The second has a sauce of butter roasted tomatoes with anchovies and garlic. Both are super fast and easy. Both have two layers of garlic flavor, utilizing fresh garlic and Vik’s Garlic Fix, one of my favorite products.

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Bucatini with breadcrumbs

Bucatini with Bread Crumbs and Garlic, serves 4

Ingredients:
1 cup fresh bread (Italian or sourdough is best for this) crumbs toasted in a pan with 2 TBS butter
10 cloves garlic, chopped
2 TBS Vik’s Garlic Fix
1 TBS fresh cracked pepper
1/4 cup olive oil
1 bunch of fresh parsley or 1/4 cup dried parsley
crushed red pepper flakes to taste
1/4 cup parmigiana, grated
1/2 package bucatini pasta, cooked al dente

Method:

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The sauce is made as the pasta cooks. While your pasta is boiling place the olive oil, Vik’s and the red pepper in a frying pan and sear till the garlic is soft and lightly browned.

breadcrumbs

When the pasta is done strain and toss with the sauce. Add salt and pepper to taste. Then add the cheese and top with bread crumbs and parsley! It is delicious!

Bucatini with breadcrumbs
Next method: Butter Roasted Tomato Sauce, serves 4

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Ingredients:

8 cloves of garlic
1 TBS Vik’s Garlic Fix
2 cups cherry tomatoes
1 28 ounce can of chopped tomatoes (and juice)
6 small anchovies in olive oil
1/4 cup Sweet Onion Sugar
2 Tbs Italian Herb Blend
6 Tablespoons of butter cut into small pieces
Salt and Black pepper
1/2 package Bucatini Pasta, cooked al dente

Fresh Italian Parsley or Basil for garnish.
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In an oven proof pan with deep sides, place all ingredients. Roast at 350 degrees for 40 minutes. After removing from the oven, smash the garlic, tomatoes and anchovies with a fork to achieve a thick chunky sauce. Toss half of the sauce with the bucatini and a ladle of pasta water. Then dish up and put remaining sauce on the pasta. Garnish with the fresh herbs.

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