Gnocchi Mac & Cheese

ingredients:


1 large egg
1 cup canned evaporated milk
1/4 teaspoon hot pepper sauce
1/4 teaspoon fresh ground black pepper
1 teaspoon dry mustard, dissolved in 1 teaspoon water
2 teaspoons table salt,divided
1 pound packaged frozen potato gnocchi
4 tablespoons unsalted butter
1 cup shredded Fontina,Sharp Cheddar or Monterey Jack cheese (whatever is your favorite)
freshly grated nutmeg


method:


In a medium bowl,combine egg,evaporated milk,pepper sauce,black pepper,mustard mixture and 1/2 teaspoon of the salt.
In a large pot bring 6 quarts water to a boil and add 1 & 1/2 teaspoons table salt. Add frozen gnocchi and stir a few times to stop gnocchi from sticking to the bottom of the pot. As the gnocchi rise to the surface of the boiling pot remove to a colander set over a bowl.Drain water from the pot and put back on the stove over medium heat. Melt butter in pot and toss in cooked gnocchi to coat along with egg milk mixture. Cook until slightly thickened,@ 2 minutes,remove from heat and add cheese. Toss to combine and pour into a 9 X 9 inch square glass or ceramic baking dish.Top gnocchi with a sprinkle of freshly grated nutmeg.Position oven rack on upper middle setting (about 6 inches from heat source) and set oven to broil. Put baking dish with gnocchi in oven on rack until browned and bubbly,3-5 minutes. Remove from oven and serve.
Serves 2 as a main course or 4 as a side dish. 

Chile Rellenos Crepeladas

"I wondered if I could do a twist on classic Chile Rellenos that would be a little more healthy and easier to deal with that the traditional fried version.

Crepes came to mind as a interesting alternative to the batter fried eggy outside,so then I had to figure out an interesting stuffing inside.
I originally intended to use poblanos,but decided that the size and shape of cubanelles were more appropriate for rolling. They are stuffed with a mixture of mild locally produced Spanish cheese which is similar to ricotta and rolled into chili spiced crepes,then baked in smoky orange scented enchilada sauce and finished with a squirt of Mexican crema."

Ingredients:
-for the roasted peppers

12 cubanelle peppers
1 tablespoon canola oil
-for the crepes
1/4 teaspoon canola oil
2 tablespoons unsalted butter
1 cup flour
1/4 teaspoon salt
pinch cayenne pepper
1 1/2 cups whole milk

3 large eggs
-for the cheese filling
1 pound fresh Spanish cheese (Quesito El Establo)
or 1 pound whole milk ricotta,drained of excess liquid in a fine mesh strainer set over a bowl.
2 large eggs
1/4 cup fresh cilantro,chopped
zest of 1 large lemon or 2 limes
1/4 teaspoon fresh ground black pepper
-for the enchilada sauce
1 28 oz. can low sodium enchilada sauce
zest of 1 orange
1 chipotle pepper in adobo,finely minced
-to finish
4 oz. mexican crema or sour cream thinned with 1 tablespoon fresh lime juice
1 head romaine lettuce,chopped 
2 avocados,pitted,skin removed and sliced
fresh lime juice to dress
salt and pepper to taste

Method:

Preheat the broiler and line a baking sheet with aluminum foil.Rub the cubanelles with canola oil and arrange on the baking sheet. Broil on all sides until blackened and blistered.Remove peppers to a large bowl and cover with plastic wrap for 10 minutes to ease removal of skins. Remove skin and carefully cut a slit down the length of the peppers.Remove the stem and seeds and open each pepper so it is flat.

Set aside seeded peppers on a plate.

Heat a 9 inch nonstick skillet with 1/4 teaspoon of canola oil on the stove over lowest heat setting for 10 minutes.

While the skillet is warming melt 2 tablespoons of butter over medium heat and allow to cool slightly.

Mix 1 cup flour,1/4 teaspoon salt and a pinch of cayenne pepper in a medium bowl.

In a large measuing cup,add 1 1/2 cups milk and whisk in 3 eggs until combined.

Add half of milk mixture to dry and whisk until smooth. Add butter and whisk until incorporated.Whisk remaining milk mixture until smooth. Using this method will insure lump free crepes.Wipe pan out with a paper towel leaving a thin layer of oil all over the inside of the pan. Increase heat to medium. After a minute,test a teaspoon of the batter to see if it cooks properly,adjusting heat as necessary to so test mini crepe is neither too light or too dark.

Using a 1/4 cup measure,pour batter into pan and immediately swirl to evenly coat with a thin layer of batter.Cook crepe until the edges begin to brown,@ 1 minute,then slide a rubber spatula round the edges of the crepe,grasp edge of crepe with your fingertips and flip. Cook about another minute until lightly spotted on bottom. Transfer to a wire rack to cool and then stack on a plate. Repeat with remaining batter. You will only need 12 perfect crepes for this recipe.Set aside.

In a large bowl,combine cheese,2 large eggs,1/4 cup fresh chopped cilantro, 2 teaspoons grated lemon or lime zest and black pepper.

Lay a one cubanelle pepper flat in the center of each crepe,top with 2 tablespoons of cheese mixture and roll up.
Repeat with the rest of the crepes.

Open a 28 oz. can of low sodium enchilada sauce warm in a small sauce pot over medium heat with zest of one orange and 1 minced chipotle pepper in adobo until just warmed through. Spoon a thin layer of sauce into 4 individual baking dishes. Lay 3 of the filled crepes,seam side down on top of the sauce in each baking dish and enough enchilada sauce to cover.Bake in a 350 degree preheated oven for @ 40 minutes.

Alternately,you could use a 9x13 inch baking dish to bake all 12 filled crepes,but it will be more complicated to serve.

Finish the dish by filling a squeeze bottle full of mexican crema or sour cream thinned with 1 tablespoon fresh lime juice and squirt just enough on top of each serving to garnish.
Serve with a simple salad of chopped romaine lettuce and fresh avocado with a squeeze of lime juice,salt and pepper to taste.

Yields 4 servings

Homemade Bacon Jam -Step by Step

Well ,here we go folks.
Vegetarians beware,we're cooking with bacon today.
Since every other food blogger in town is doin' the whole "STEP-BY-STEP" thang I figgered I best get with it and start doin' it myself.
Still working out the kinks of how to do this most efficiently but I think I have a working method. Any one of my three followers with suggestions on how to do this better,speak to me.
As I mentioned before the subject is BACON JAM !
I posted this on Facebook earlier this week and everyone went bonkers over it !

let's start with the meat in question.
this is a pound and a half of niman ranch applewood smoked bacon.
thee best natural farm raised pork on the market.

The other players:
Vidalia onion,garlic,shallot,allspice berries,brown sugar,coffee,pure Vermont maple syrup(grade B is best for cooking),chili powder and apple cider vinegar(not pictured).

 Cut the bacon into 1 inch pieces.

 Into a large Dutch oven over medium heat goes the bacon.

 Slowly rendered to crisp golden beauty and strained with a slotted spoon.

 Onto a paper towel lined plate to drain.

 Just had to stop for a minute to admire the quality of this bacon. Mmmmmmmmmmm.......Bacon.
Apologies to my vegetarian friends,but if you've gotten this far,well???

 Thinly slice the Vidalia.

 Same goes for the shallot.

 Rough chop the garlic,about 5 large cloves will do.

 Toss the onions in the Dutch oven with about 1/4 cup of the rendered bacon fat.

 After 10 minutes on medium heat add the shallot and garlic and cook another minute just to release the aroma of the garlic.Add the chili powder,allspice and cinnamon and cook 30 seconds to bloom the spices in the oil.

 Add the cooked bacon back to the pot.

 Add 1 cup of strong coffee,I generally use cold brewed as it has a less bitter edge.

 In goes 1/2 cup apple cider vinegar...

 1/2 cup water...

 3 tablespoons brown sugar...

 1/2 cup  pure Vermont maple syrup...the aromas are really building now...

 Giving it some sun before I go on just to see how it all looks.

 Now the slow reduction process begins on low heat.

 An occasional stir to prevent scorching the bottom of the pot. It's been about an hour and 15 and I think we're close to the jam like stage. The smells are astonishing ! One of my neighbors just knocked on my door to see what's cookin'. She like.

 Well,here we are. Dark mahogany bacony syrupy goodness !

 Damn it looks good...I LIKE !

 Transfer to a food processor fitted with a steel blade and we're ready to rock and roll.

 Just a few seconds is all it takes. I'm not sure what the consistancy is supposed to be like having never seen this product before.

 My gosh, It looks like pot resin ! ...from what i've heard...that's it...i'll stick with that.

 And here my friends is the finished product.

 It's really,really good. I may leave it a little more chunky next time out. It's thick and decadent. I think I'll bag it in a ziplock and save it for our trip to Provincetown so that maybe a few of you can enjoy it if you happen to be in town.

Here's the stash. i think i cooked it down real nice.
thanks for coming.

Homemade Bacon Jam

ingredients:
1 1/2 pounds good quality applewood smoked bacon,cut into 1 inch pieces
2 large Vidalia Onions,peeled,halved and thinly sliced from pole to pole (yellow may also be used)
2 large shallots,peeled and thinly sliced
5 cloves garlic,roughly chopped
1 teaspoon chili powder(I like Ancho Chili Powder)
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 cup strong brewed coffee
1/2 cup apple cider vinegar
3 tablespoons dark brown sugar
1/2 cup water
1/2 cup pure maple syrup

instructions:
Put bacon into a large dutch oven over medium low heat and render until golden and crisp.
Remove with a slotted spoon to a paper towel lined plate and set aside.
Remove all but 1/4 cup bacon fat from dutch oven and return to medium heat.
Add onions to bacon fat and cook until translucent and beginning to caramelize on edges,about 10 minutes.Reduce heat if onions brown too quickly.Add shallots and garlic and cook about 1 minute to release aromas.Add chili powder,allspice and cinnamon and allow to bloom in oil and onions,about 30 seconds.Return the bacon to the pot and add coffee,cider vinegar,water,brown sugar and maple syrup.Bring to a simmer,reduce heat to low and cook,stirring occasionally to prevent scorching for 1 to 1 1/4 hours until most of liquid has evaporated and mixture is well thickened.Transfer to a food processor fitted with a steel blade and pulse to desired consistancy.I like mine a little grainy with a few visible pieces of bacon and onion,or even chunkier.
Bacon Jam can be kept in a tightly sealed container in the refrigerator for 1 week,or placed in a ziplock bag and frozen for 1 month.

Note:If you use the printer friendly button to print this recipe,you may click on any photos or any sections of text you wish to delete and simply print the recipe part to save paper. 

Shrimp Fra Diavolo with Thrice Cooked Grits

"Fra Diavolo roughly translates into Brother Devil. The Pomadoro sauce and the baked grits can be made ahead of time and reheated.The surprising addition of bottled Heinz chili sauce adds an extra little zip to the Pomadoro.The hot pepper flakes used to season the shrimp can be ground in a clean coffee/spice grinder. The texture and mild salty flavor of the Queso Fresco works beautifully in the baked grits,but it may be substituted for another semi-dry crumbly cheese.This recipe serves 4 as an entree,but the shrimp recipe can easily be cut in half for 2 hearty servings with left over baked grits and sauce for use in another dish."

-Ingredients:
-for the baked grits

1 teaspoon olive oil
2 tablespoons unsalted butter
1/2 cup white onion,finely diced
2 garlic cloves,peeled and minced
1 cup half & half

1 cup chicken stock

2 cups cold water

1 teaspoon Kosher salt

1/4 teaspoon fresh ground black pepper

1/4 teaspoon cayenne pepper

1 1/8 cup old fashioned white or yellow grits

3 large eggs,lightly beaten
8 oz Queso Fresco,crumbled.

2 oz Parmigiano-Reggiano,grated

1/4 cup fresh chives,finely chopped

-for the Shrimp

2 lb Frozen Shrimp (16/20 per pound),deveined,easy peel
1/2 cup Kosher salt
1 tablespoon tabasco
1 teaspoon crushed red pepper flakes,finely ground(or 1/2 teaspoon cayenne)
1/2 teaspoon fresh ground black pepper
1/4 teaspoon granulated sugar (to encourage caramelization)
olive oil and butter to saute
3 cups store-bought or home made pomadoro sauce (recipe follows)
1/2 cup Heinz chili sauce

method:

-for the grits

Position oven rack on lower middle setting and preheat to 350 degrees.
Coat a 9x9 inch baking dish with cooking spray and set aside.
Melt butter and oil in a large dutch oven over medium heat until foam has subsided.
Add onion and saute without browning 3-5 minutes.Add garlic and cook 30 seconds until aromatic.
Add half and half,chicken stock,water,salt,pepper and cayenne .Bring to a low boil over medium high heat.
Add grits to simmering liquid a little at a time,stirring constantly with a wooden spoon to prevent clumping. reduce heat to medium low and continue to cook,stirring constantly @ 15 minutes until thick and grits pull away from the edges of the pot.
Remove from heat and add crumbled Queso Fresco and grated Parmigiano-Reggiano.
Allow to cool slightly and whisk in eggs until thoroughly incorporated.
Stir in chives.
Pour into prepared baking dish and bake 30-40 minutes until center is set and edges are slightly browned.
Cool to room temperature and cut into 6 squares.Cut each square diagonally into wedges.Set aside until final assembly.

-for the shrimp

Combine salt and 1 cup water in a small sauce pot and bring to a simmer over medium high heat,stirring until salt has completely dissolved. Pour into a large bowl along with 3 quarts cold water and 1 cup ice cubes,and tabasco. Add frozen shrimp to water and allow to brine in refrigerator @ 1 hour or until shrimp is mostly thawed.
While shrimp is brining,prepare Pomadoro sauce or bring store-bought Marinara to a simmer on the stove top.
Add Heinz chili sauce to pomodoro and keep hot for final assembly.

Preheat oven to 225 degrees with oven rack in center position.

Coat a large baking sheet with a light coating of cooking spray.

Meanwhile,melt 2 tablespoons of butter in a 12 inch cast iron skillet over medium high heat.
Add just enough baked grits triangles to skillet so as not to crowd and brown 2-4 minutes.Turn and brown other side then remove to prepared baking sheet and keep warm in oven.Repeat with remaining triangles and keep warm in oven while preparing shrimp.
Peel shrimp and pat dry with paper towels,discard water and dry bowl.
Return shrimp to bowl and toss with ground red pepper,black pepper and sugar.
Heat 1 tablespoon of olive oil and 1 teaspoon butter in a 12 inch skillet over medium high heat until just beginning to smoke.
Add 1/2 of shrimp in a single layer and cook 1 minute until edges are brown.
Turn shrimp and cook on other side for about 45 seconds. Transfer shrimp to a bowl and cover with a kitchen towel. Add the other tablespoon oil and teaspoon butter to skillet.Repeat cooking method with the other half of the shrimp.
Return all of shrimp to skillet and add enough pomodoro sauce to coat.
Heat through until shrimp is cooked,cover and remove from heat so as not to over cook shrimp.

Arrange 3 grits triangles on each plate and top with equal portions of shrimp and sauce. Serve immediately.

Yield: 4 servings

Pomodoro Sauce
"The beauty of this sauce is that it is all done in one pot with no saute of vegetables.A quarter cup of olive oil may seem like a lot,but it really makes the sauce special.Since the oil is not cooked over high heat,it retains its fruity flavor."


ingredients:
2 -28 oz. cans whole plum tomatoes,preferably San Marzano
1/4 cup extra virgin olive oil(I prefer California Olive Ranch Abrosana)
4 whole garlic cloves,smashed,peel removed
1 teaspoon Kosher salt
1 teaspoon red pepper flakes
1/2 teaspoon fresh ground black pepper
1-2 teaspoons sugar if needed to balance acidity
3 sprigs fresh oregano
1/4 cup fresh basil leaves,whole
method:
Puree tomatoes in a blender or food processor a few seconds until just broken down and smooth.
Heat a large sauce pot over medium high heat and add pureed tomatoes along with olive oil,garlic cloves,salt,pepper flakes,black pepper and sugar if needed to balance acidity.
Bring to a low boil,then reduce heat to low,cover and simmer 45 minutes or up to 2 hours.
Add whole oregano sprigs and basil leaves and cook another 10 minutes just before serving.
Remove garlic cloves,oregano sprigs and basil if desired.
This recipe only requires 3 cups of the sauce.
The remainder of the sauce will keep in an air tight container in refrigerator for up to a week.

Sloppy Joes "a.k.a.Chiliburgers"

Growing up on the little ice cube that is the north western tip of the state of Pennsylvania,we called " Sloppy Joes" the more warming comfort food name,"Chiliburgers".

Every Friday in my grade school,the unmistakable aroma of Chiliburgers wafted out of the cafeteria kitchen,down the halls and into the classrooms inducing an audible rumble from our little stomachs in anticipation of lunchtime.It was the one day of the week where most every kid bought the hot lunch in the cafeteria,not a brown bag in sight. This recipe can be made in large batches,frozen and reheated in a slow cooker and is always a crowd pleaser at any pot-luck regardless of the season.Weather you call it a Joe or a Chiliburger,my homemade version of this classic sandwich will make you want to grab a melamine cafeteria tray and cut ahead in line !

ingredients:

2 medium sweet onions,finely chopped, rinsed

2 tablespoons olive oil

2 teaspoon table salt

4 cloves garlic,minced

2 teaspoons chili powder

1/4 teaspoon Colemans dry mustard

1/4 teaspoon crushed red pepper flakes

2 1/2 pounds 85% lean ground beef

1 tablespoon packed brown sugar

2 cups tomato puree

1 cup Heinz chili sauce

1/4 cup ketchup

1/4 cup water

1/4 teaspoon tabasco (or more to taste)

8 large deli style hamburger buns,toasted or 16 thick slices Texas Toast,grilled

red onion slices and fresh water cress to garnish if desired

method:

Finely chop onions and rince briefly in a mesh colander to temper bitterness.Shake dry.

Heat oil in a large dutch oven over medium high heat until shimmering.

Add onion and salt and stir until well coated in oil.

Reduce heat to medium ,cover and cook,stirring occasionally until onion is soft but not browned.

Add garlic,chili powder,dry mustard and crushed red pepper flakes and cook stirring constantly,uncovered for about 30 seconds until fragrant.

Add ground beef and cook,breaking up meat with a wooden spoon until there is  only a light amount of browning,yet meat is still mostly pink.

Increase heat to medium high and add brown sugar,tomato puree,chili sauce,ketchup,water and tabasco and bring to a simmer.

Cook 10-12 minutes,stirring to keep mixture from sticking to bottom of pot until slightly thicker than ketchup. 

Spoon onto lightly toasted buns or thick slices of grilled texas toast ,topped with red onion slices and fresh watercress if desired.

Smoked Salmon Quiche

"For best results,I highly recommend using the Cooks Illustrated full-proof pie crust recipe following the following recipe link : http://culinaryliterati.blogspot.com/2011/01/full-proof-pie-crust.html
Alternately,use your favorite home made or store bought single pie shell."

ingredients:

8 oz smoked salmon,coarse flaked
3 tablespoons fresh chives,finely chopped
2 tablespoons fresh dill,finely chopped
2 large eggs
2 large egg yokes
1 cup (8oz) heavy cream
1/2 cup sour cream
2 tablespoons dry-sac sherry
1/2 teaspoon Kosher salt
1/2 teaspoon ground white pepper
pinch fresh grated nutmeg
pinch cayenne pepper
1/2 cup gruyere,shredded
2 scallions,thinly sliced on the extreme bias
1 home made or store bought single crust 9 inch pie shell



method:

Partially bake single pie crust according to recipe directions until light golden brown (425 degrees @ 20 minutes).
While crust is baking,combine flaked salmon,chive and dill in a small bowl.
In a medium bowl,combine whole eggs,egg yokes,heavy cream,sour cream,sherry,salt,pepper,nutmeg and cayenne.
When pie crust is par baked,remove from oven. Adjust temperature down to 375 degrees with oven rack in middle setting.
scatter salmon mixture evenly on bottom of crust. Top with egg mixture and bake 30 minutes. Remove from oven and quickly scatter cheese and scallions over top of partially baked quiche. Return to oven and bake @ 10-12 minutes until custard is set,but still slightly giggly in center. Cool 10 minutes and serve warm or at room temperature.