Chipotle Coleslaw

I can't believe it but somehow my husband convinced me to go camping this weekend.  I absolutely hate to camp.  No matter what, you wake up wet, your back hurts and the smell of campfire has saturated your clothes.  And that's just the morning.  Don't even get me started on setting up let alone cleaning up a campsite.  So the deal is that I will go for one night but I am in charge of all the meals and there has to be a bathroom. 

We always buy Morton's tri tip steaks at Costco so I figure I'll grill that up and serve it with one of my favorite side dishes of all time- coleslaw- but with a Chipotle twist.  I found the recipe and pic on Cooking Light.  Pray for me...

Chipotle Coleslaw

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3 tablespoons white vinegar
• 1 tablespoon molasses (not blackstrap)
• 1 1/2 teaspoons sugar

• 1 small canned chipotle chile, minced, plus 2 tsp. adobo sauce from the can
• About 1 tsp. kosher salt
• 6 cups each packed shredded green and red cabbage
• 7 green onions, green and pale green portions, sliced into thin rounds
• 1 cup tightly packed chopped fresh cilantro leaves

1. Prepare the dressing: In a medium bowl, stir together mayonnaise, sour cream, vinegar, molasses, sugar, minced chile, adobo sauce, and 1 tsp. salt.
2. In a large bowl, toss together cabbage, green onions, and 3/4 cup chopped cilantro. Pour dressing over vegetables, toss well, and refrigerate for at least 30 minutes and up to 4 hours. Before serving, add more salt if you like and scatter remaining 1/4 cup chopped cilantro over the top.

Chipotle Coleslaw

Fried Potatoes With Spicy Aioli

Recently I discovered that Micheal Symon has a new show on the Cooking Network called Symon's Classics.  Now, I love this guy.  He has a thick Midwest accent, his food is inventive but heavily rooted in classic American cuisine and he's always laughing.  We never eat carbs at home so when I am in the mood for a potato or some bread you better get out of the way.  When I watched Chef Symon whip this together on his show, I was sold.  You can spice this recipe up or down depending on how much Sriracha you use.   


Fried Potatoes With Spicy Ailoi
Potatoes: 1 1/2 pounds 1- to 2-inch Yukon gold potatoes (about 16)

Kosher salt 

 

Spicy Aioli:
1 cup mayonnaise
2 tablespoons Sriracha
1 teaspoon smoked paprika
1 clove garlic, minced
1 lime, zested and juiced
Kosher salt
Favorite fat, for frying (I love saved bacon fat or duck fat)
2 scallions, thinly sliced on a bias, to garnish

 
For the potatoes: To a small saucepan, add the potatoes and cool water to cover. Salt the water generously and bring to a boil over high heat. Reduce the heat to medium-high, and simmer until the potatoes are just tender when pierced with a fork, 10 to15 minutes. Remove from the water and let cool. While the potatoes are cooling, make the spicy aioli.

For the spicy aioli: In a large bowl, combine the mayonnaise, Sriracha, paprika, garlic lime zest and juice and a pinch salt. Stir to combine and set aside.

To finish the potatoes: Heat a large cast-iron skillet with your favorite fat until it reaches 350 degrees F. The fat should come 1 to 2 inches up the side of the pan.

With the heel of your hand, smash the potatoes so they are relatively flat but still holding together. Add the potatoes to the fat and cook until golden brown, about 3 minutes. Remove from the fat with a slotted spoon and place in the bowl with the aioli. Add a spoonful of the hot fat, stir to coat and transfer to a serving platter. Garnish with the scallions and serve immediately. I guarantee you will never look at a French fry the same way again.

Fried Potatoes With Spicy Aioli

Leeks Vinaigrette

If you're a leek lover like me, this recipe is right up your alley.  I was reading my new issue of Bon Appetit yesterday while getting my nails done and this jumped right off the page.  I served it last night with a steamed lobster (like that isn't rich enough on its own) and it stole the show.  My husband's favorite part was the vinaigrette that it's served with and I'll argue that using coarse- grained mustard is a must.  This would be an easy recipe for a dinner party that would wow guests.  A big thumbs up. 
 Leeks Vinaigrette

• 6 medium leeks (about 2 1/2 pounds)
• 3 tablespoons extra-virgin olive oil, divided
• 1 tablespoon unsalted butter
• 1/2 teaspoon kosher salt and freshly ground black pepper
• 1/4 cup dry white wine
• 1 cup low-salt chicken stock
• 5 sprigs thyme
• 2 tablespoons chopped flat-leaf parsley, divided
• 1 tablespoon coarse-grained Dijon mustard
• 1 tablespoon white wine vinegar
• 2 hard-boiled eggs, whites and yolks separated and chopped

Heat oven to 425°F. Trim dark-green tops from leeks, leaving root end intact. Remove tough outer layer. Starting 1" above root end, halve leeks lengthwise. Wash leeks, making sure to clean all sand from between layers. Dry slightly on paper towels.

Heat 1 tablespoon oil and butter in a large, deep ovenproof skillet over medium heat. Add leeks, season with salt and pepper, and cook, turning occasionally, until light golden in spots, about 5 minutes. Add wine and cook until almost all liquid is absorbed, 3–4 minutes. Add 1 cup water, chicken stock, thyme, and 1/2 teaspoon salt. Bring to a boil. Transfer skillet to oven. Bake until leeks are tender, about 20 minutes.

Meanwhile, whisk 1 tablespoon parsley, Dijon mustard, vinegar, and remaining 2 tablespoons oil in a small bowl. Season vinaigrette to taste with salt and pepper.

Transfer leeks to a platter, drizzle with vinaigrette, top with eggs, and garnish with remaining 1 tablespoon parsley.

Leeks Vinaigrette

Red Beans and Rice a la Phelps

I just started a new job on Monday and today was the office's annual holiday potluck. Timing worked out great; I was able to meet the whole office and bond over food. The stand out dish was my co-worker's red beans and rice. It was hearty, spicy and I had three helpings. He was kind enough to share his mother's recipe. He prefers doubling the hot sauce portion and uses Frank's Red Hot. Super tasty.

Red Beans and Rice A La Phelps

6 servings:

1 LB dried red chili (little red) beans, washed and picked over
1 ham hock with lots left on
1 lb Andouille Sausage, cut into 1” pieces
.5-1lb bacon
1 Lg. onion, chopped
6 cups water
2 cloves garlic, chopped
Bay leaf
to taste: hot sauce (3 glugs) and Worchester sauce (3 glugs) salt (only add after beans are soft, you may not need with ham and bacon)

bring water to boil. add beans. Cook 2 minutes. Turn off and cover for 1 hour or overnight.
bring back to boil. add all ingredients except salt and rice. Cook @ 3 to 4 hours. Remove hocks and take the meat off the bone. Add it back to the pot. Mash some beans to thicken. Add salt to taste (not too much!)

Serve over rice.

Optional but great additions: chipotle chilis in adobo sauce, fresh hot sausage (1 lb.)
May be doubled. Freezes well!

Red Beans and Rice a la Phelps

Risotto with Butternut Squash, Leeks, and Basil

Has anyone else read the December issue of Bon Appetit yet? It's actually a bomb issue. And by bomb, I mean that you want to eat every picture you look at and cook every recipe. Well, at least that's what I thought when I saw it arrive in my mailbox. Doesn't this just scream winter, cold weather and comfort?

Remember to be patient with our good friend Risotto. You don't want it underdone or overdone and gummy. So just add a little stock, stir and repeat. It's a labor of love and so worth it. Race you to the stove!

Risotto with Butternut Squash, Leeks, and Basil

• 3 tablespoons olive oil, divided
• 4 cups 1/2-inch cubes peeled butternut squash (from 2 1/4 pounds squash)
• 3 cups 1/2-inch-wide slices leeks (white and pale green parts only)
• 1 tablespoon chopped fresh thyme
• 2 cups arborio rice
• 4 14-ounce cans (or more) vegetable broth
• 1 cup chopped fresh basil
• 3/4 cup freshly grated Parmesan cheese plus additional (for serving)

Preparation

• Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add squash and sauté until beginning to soften and brown around edges, about 5 minutes. Transfer squash to medium bowl.
• Reduce heat to medium; add remaining 1 tablespoon oil, leeks, and thyme to same pot and stir until tender but not brown, about 5 minutes. Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes. Return squash to pot. Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer (about 25 minutes total cooking time). Remove from heat. Stir in basil and 3/4 cup freshly grated Parmesan cheese. Season to taste with salt and pepper. Transfer to large bowl and serve with additional Parmesan cheese.

Risotto with Butternut Squash, Leeks, and Basil

Spanakopita

Drew and I headed over to Pacifica for a BBQ on Memorial Day with some close friends. Prior to the big day, my friend and I decided to go 'Greek'. I brought a leg of lamb that had been marinating in lemon juice, olive oil, lemon zest, garlic and rosemary for 24 hours and some spanakopita. For those of you that have never had spanakopita, it's a Greek staple and quite delicious warm or cold.

Recipes for this dish don't vary much. Here is an easy one from Tyler Florence.

Spanakopita

• 3 tablespoons olive oil
• 1 onion, chopped
• 1/2 cup chopped green onions, white and green parts
• 3 garlic cloves, minced
• 2 pounds fresh baby spinach, trimmed, washed and roughly chopped
• 1/2 lemon, juiced
• 2 eggs, lightly beaten
• 12 ounces crumbled feta
• 1 tablespoon coriander seeds, toasted and ground
• 1/2 teaspoon freshly grated nutmeg
• 1/2 pound unsalted butter, melted
• 1 pound phyllo pastry sheets
• 1/4 cup finely chopped oregano
• 1/4 cup finely chopped chives
• 1/2 cup grated Parmesan

Heat olive oil in a large skillet and place over medium heat. Saute onions and garlic for 3 minutes until soft. Add the spinach, season with salt and pepper, and continue to saute until the spinach is limp, about 2 minutes. Add lemon juice, remove from heat and place in a colander, and squeeze out excess liquid. Set aside to cool. The filling needs to be cool and dry to prevent the phyllo from becoming soggy. In a medium bowl, beat the eggs with feta, coriander, and nutmeg. Season, then fold in the cooled spinach mixture until well blended.

Preheat oven to 350 degrees F, brush 2 baking sheets with some melted butter. Unroll the phyllo dough and lay a sheet flat on a work surface. Take care to keep the phyllo covered with a damp, not wet, towel as you work to prevent drying out and becoming brittle. Brush the sheet with melted butter, then sprinkle evenly with some oregano and chives. Repeat with 2 more sheets of phyllo, stacking on top of each other. With a sharp knife or pizza cutter, cut the sheets lengthwise into thirds to form 2 1/2-inch strips. Do this with all the sheets of dough.

Place a heaping teaspoon of filling near 1 corner of the layered phyllo strip. Fold the end at an angle over the filling to form a triangle. Continue to fold the triangle along the strip until you reach the end, like folding up a flag. Brush the top with butter and dust with Parmesan, place on prepared baking sheet, and cover while preparing the remaining pastries. Repeat until all the filling and phyllo strips are used up. Bake for 20 to 30 minutes until the triangles are crisp and golden. Serve hot, warm or cold.

Spanakopita

Poutine

I'm off to Toronto this week for work and guess what...I've never been there. So when I think of Canada, I think Poutine. This recipe basically consists of fries, cheese curds and gravy. I can't believe that this recipe is not from Chicago or Wisconsin but my research says that French Canadians in Quebec are the genius behind this glutenous treat.

If you don't have access to cheese curds and you have tried to track them down at your local cheesemonger and asked around, I would not sub with anything else. You might as well skip the whole thing and do chili cheese fries instead. The curds make it.

Poutine
Ingredients

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups beef stock
• Salt
• Freshly ground black pepper
• 2 pounds Idaho white potatoes, peeled and cut
• 1/2 pound fresh cheese curd

Directions

In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Cook for 12 to 15 minutes for a dark roux. Stir in the stock. Season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm. Peel the potatoes and cut fries, 4 inches by 1/2-inch. Bring a pot of salted water to a boil. Add the potatoes and blanch for 4 minutes. Remove, drain and cool completely. Fry the potatoes until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the fries into the individual (16-ounce) disposable cups. Spoon the gravy over the fries and crumble the cheese. Serve immediately.

Poutine

Grilled Asparagus with Pepper Zabaglione

Leave it to Mario Batali to turn a healthy seasonal veggie into a super rich calorie splurge. Ladies, do your men refuse to eat veggies? Just put this sauce on them and I'm sure they'll lick their plate. If you would like to cut the richness, I would chop up some prosciutto and sprinkle it on top. The saltiness of the cured ham should do the trick.

Grilled Asparagus with Pepper Zabaglione

1. 3 large egg yolks
2. 1 large egg
3. 3 tablespoons vin santo or other lightly sweet dessert wine
4. 2 tablespoons unsalted butter, softened
5. 1 tablespoon heavy cream
6. 1 teaspoon freshly ground pepper
7. Kosher salt
8. 2 pounds large asparagus
9. 2 tablespoons extra-virgin olive oil
10. 3 tablespoons freshly grated Parmigiano-Reggiano cheese

Directions

1. Light a grill or heat a grill pan. In a heatproof medium bowl, whisk the egg yolks with the egg and vin santo. Set the bowl over a medium saucepan of simmering water and vigorously whisk the eggs over moderate heat until the sauce holds firm peaks, about 5 minutes. Remove the bowl of sauce from the heat.
2. In a small bowl, mix the butter with the heavy cream and pepper. Whisk the cream mixture into the sauce, 1 tablespoon at a time, until incorporated. Season the zabaglione with salt and keep warm.
3. In a large bowl, toss the asparagus with the olive oil and season with salt. Grill the asparagus over moderately high heat, turning occasionally, until charred all over and crisp-tender, about 5 minutes. Transfer the asparagus to plates.
4. Set the bowl of sauce over the saucepan of simmering water and whisk over low heat until thick and just heated through, about 1 minute. Spoon the sauce over the asparagus, sprinkle with the Parmigiano-Reggiano and serve.

Grilled Asparagus with Pepper Zabaglione

Polenta Gratin with Spinach and Wild Mushrooms

It's starting to cool down across the country which means it's time to start thinking about hearty comfort food dishes. Nothing beats a bunch of cheese on potatoes and this gratin recipe takes it to the next level. Pair this dish with some lamb and a glass of Pinot.

Polenta Gratin with Spinach and Wild Mushrooms

1. 2 tablespoons extra-virgin olive oil
2. 12 ounces sliced mixed wild mushrooms (5 cups)
3. 1 large shallot, minced
4. 8 ounces prewashed baby spinach (8 lightly packed cups)
5. 1/2 teaspoon thyme
6. Pinch of freshly grated nutmeg
7. Salt and freshly ground pepper
8. 1 tablespoon unsalted butter
9. 1 tablespoon all-purpose flour
10. 3/4 cup chicken stock or low-sodium broth
11. 1/2 cup cream
12. One 18-ounce log of prepared polenta, cut into 1/4-inch slices
13. 3 ounces Gruyère cheese, shredded (1 cup)

1. Preheat the oven to 350°. In a large nonstick skillet, heat the olive oil. Add the mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallot and cook over moderately low heat for 3 minutes. Add the spinach, thyme and nutmeg and cook over high heat until the spinach has wilted, about 2 minutes. Season with salt and pepper. Spread the spinach evenly in a 2-quart baking dish.
2. In a small saucepan, melt the butter. Whisk in the flour over moderately high heat. Add the stock and cream and whisk until thickened, about 5 minutes. Season lightly with salt and pepper and pour over the spinach. Arrange the polenta slices on top of the spinach in overlapping concentric circles, pressing to submerge the polenta slightly. Sprinkle the Gruyère on the polenta, cover with foil and bake for 40 minutes.
3. Preheat the broiler. Uncover the polenta and broil 6 inches from the heat for about 2 minutes, or until golden. Let stand for 10 minutes before serving.

Polenta Gratin with Spinach and Wild Mushrooms

Corn Fritters with Salsa

Before my best friend lands in San Francisco for a nice long Labor Day weekend in Napa, I thought I'd post a recipe that should appeal to any appetite this holiday. To make this a breakfast dish, fry an egg and serve on the side or on top.

Have a great holiday!

Corn Fritters with Salsa
Epicurious
For salsa

• 2 plum tomatoes, coarsely chopped
• 1/3 cup chopped white onion
• 2 tablespoons chopped fresh cilantro
• 1 to 2 tablespoons chopped pickled jalapeño chiles
• 1 tablespoon fresh lime juice

For fritters

• 2 ears corn, shucked
• 1 large egg
• 1/2 cup milk
• 1/3 cup yellow cornmeal
• 2 1/2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 to 3 tablespoons vegetable oil

Make salsa:
Stir together all salsa ingredients and season with salt.

Make fritters:
Cut corn kernels from ears and scrape cobs to extract juice, then discard cobs. Whisk together egg and milk until smooth and stir in cornmeal, flour, and salt. Stir in corn, including juice.

Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then drop in 2 tablespoons batter each for 4 fritters. Fry until lightly browned, about 2 minutes per side, and drain on paper towels. Make more fritters in same manner, adding oil as necessary.

Serve fritters with salsa.

Corn Fritters with Salsa

Basil Vinaigrette

Nothing beats tomatoes in the summer time. Especially heirloom tomatoes.

My office is located south of San Francisco and there is a farmers market every Thursday from 4pm-8pm. This is a huge bonus. Farmers markets in the city are usually done and gone by the time I get back to the city and everyone knows that the Ferry Building on Saturday's is a zoo. Now, I have my very own farmers market in the cute small town where I work that I can shop at once a week. Yes!

Last week, I wet straight for the heirloom tomatoes. Drew is a tomato fanatic so I figured I would buy a bag of them and make a nice salad for dinner. I made this basil vinaigrette and served it with the sliced tomatoes and added burrata cheese and some sliced radishes. It was AMAZING.

Basil Vinaigrette

1. 1 small garlic clove
2. 1 cup packed basil leaves, coarsely chopped
3. 1/4 cup extra-virgin olive oil
4. 1 1/2 tablespoons Champagne vinegar
5. Pinch of crushed red pepper
6. Salt and freshly ground black pepper

Directions

1. In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and crushed red pepper and process until smooth. Season with salt and pepper.

Basil Vinaigrette

Fontina Risotto Cakes with Fresh Chives

We've been in Boston for a week catching up with old friends. Last night, I cooked a 3-course dinner for the four of us and the star of the show were these risotto cakes. Sunday night, my friend and I watched Iron Chef 'Battle Rice' and the challenging chef made these for one of his dishes. My friend and I agreed that these were a must do.

Risotto is really a labor of love so be prepared to stand and stir. Also, I always keep a little extra stock on hand because it usually needs a touch more. I added garlic to the onions while they sauteed which I would highly suggest. I served the cakes on the bottom of the plate, piled haricot verts on top and then leaned to pesto lamb chops crosswise on top. The cakes were every one's favorite but the lamb was in a close second...

Fontina Risotto Cakes with Fresh Chives

• 3 cups (about) low-salt chicken broth
• 2 tablespoons olive oil
• 1/2 cup finely chopped onion
• 1 cup plus 2 tablespoons arborio rice
• 1/4 cup dry white wine
• 6 tablespoons grated Parmesan cheese
• 2 tablespoons (1/4 stick) butter

• 1 1/2 cups panko (Japanese breadcrumbs), divided
• 1/2 cup (packed) coarsely grated Fontina cheese (about 2 ounces)
• 1/4 cup chopped fresh parsley
• 3 tablespoons chopped fresh chives
• 1 large egg yolk

• 2 large eggs
• Canola oil (for frying)

• Additional grated Parmesan cheese
• Fresh chives

Bring 3 cups broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm. Heat olive oil in heavy medium saucepan over medium heat. Add onion; sauté until translucent, about 5 minutes. Add rice; stir 1 minute. Add wine; stir until absorbed, about 30 seconds. Add broth, 1/3 cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring often, about 18 minutes. Remove from heat. Mix in 6 tablespoons Parmesan and butter. Season generously with salt and pepper. Spread risotto in 13x9x2-inch pan and cool completely.

Mix 1/2 cup panko, Fontina cheese, parsley, chopped chives, and 1 egg yolk into risotto. Shape into 1 1/4-inch balls; flatten to 2-inch rounds. Arrange on rimmed baking sheet. (Can be made 2 days ahead. Cover and refrigerate.)

Preheat oven to 250°F. Set another rimmed baking sheet in oven. Beat 2 eggs in shallow bowl to blend. Place 1 cup panko in another shallow bowl. Dip risotto cakes into beaten egg, then into panko to coat. Pour enough canola oil into large skillet to coat bottom; heat oil over medium-high heat. Working in batches, sauté risotto cakes until crisp and brown, about 2 1/2 minutes per side. Transfer to baking sheet in oven.

Serve risotto cakes sprinkled with cheese and garnished with chives.

Fontina Risotto Cakes with Fresh Chives

Saute of Fresh Fava Beans, Onions and Fennel

Fava beans and lima beans really get a bad rap so it was no surprise that family members winced when they saw that this was our contributing dish to our Easter pot luck. My mom put my sister and me in charge of 'greens'. Lucille found this recipe knowing that fava beans were in season and we decided to give it a go.

We couldn't make it to the farmers market so we ended up getting lima beans from the grocery store. We tweaked the recipe a bit and cooked bacon instead of pancetta (since we had some in the fridge already) and tossed it in at the very end to add some crunch. I had left overs for lunch this morning and thought it tasted even better so making a day ahead of time is probably best so the flavors can meld together even more. Come on, give beans a chance.

Saute of Fresh Fava Beans, Onions and Fennel

• 3 pounds fresh fava beans, shelled, or 3 cups frozen baby lima beans, thawed
• 1/3 cup olive oil
• 1 cup chopped onion
• 1 fresh fennel bulb, trimmed, sliced
• 1 teaspoon fennel seeds, coarsely ground in spice grinder
• 1 1/3 cups (about) canned low-salt chicken broth
• 4 tablespoons chopped fresh dill
• 1/2 cup chopped pancetta*
• 1/2 teaspoon dried savory
• 2 tablespoons fresh lemon juice

Cook fava beans in boiling salted water 2 minutes. Drain, cool and peel outer skins (do not cook or peel lima beans).

Heat oil in heavy large skillet over medium-high heat. Add onion and fennel bulb; sauté 5 minutes. Add favas or lima beans and fennel seeds; sauté 3 minutes. Add 1 cup broth and 2 tablespoons dill; bring to boil. Reduce heat; simmer 10 minutes to blend flavors. Stir in pancetta and savory, adding more broth if mixture is dry. Simmer until favas are tender, about 15 minutes longer. Mix in lemon juice and 2 tablespoons dill. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)

Saute of Fresh Fava Beans, Onions and Fennel

Iceberg Wedge with Warm Bacon and Blue Cheese Dressing

Sorry for the delay Dear Reader, I had a last minute jaunt to Chicago to satisfy my Big Bowl peanut sauce craving!

If I see a wedge salad on a menu, I usually order it. I love the crunch of the Iceberg lettuce, the creaminess of the dressing and the saltiness of the bacon. My uncle once told me that he ordered this salad at a restaurant in Las Vegas and they drizzled maple syrup on top as well. That would definitely be worth trying. I dip my breakfast bacon in syrup anyway so it's not so far fetched.

If you don't want to make your own dressing (which I would recommend) I love Marie's blue cheese dressing that you can buy at the grocery store. I usually find it by the produce and not in the isles. Grab a jar on your next visit.

Iceberg Wedge with Warm Bacon and Blue Cheese Dressing

• 1 1/2 cups mayonnaise
• 2 tablespoons fresh lemon juice
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon hot pepper sauce
• 1 cup coarsely crumbled blue cheese
• Buttermilk (optional)

• 1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces
• 1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
• 1/2 red onion, very thinly sliced

Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.)

Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.

Iceberg Wedge with Warm Bacon and Blue Cheese Dressing

Meatloaf with Homemade Ketchup

Mealoaf is making a big comeback and I am not talking about the singer.

I know, I know...meatloaf. What a terrible name with an even worse stigma of tv dinners and the 1950's. But the truth is that it's pretty tasty and can feed a small army for cheap. My sister made this dish for her mother-in-law's birthday and it was down right delicious.

Do not let the picture above fool you. My sister did all the leg work. I just took it out of the oven and her husband snapped a photo. The pot above the meatloaf was her homemade ketchup that was rockstar. Quite frankly, it made the dish so don't attempt the recipe without making the ketchup, too. You will be very disappointed.

Homemade Ketchup

1 Tblspoon Olive Oil

2 Cloves Garlic

3 Anchovy Fillets (Optional)

1 Teaspoon Ground Ginger

T Teaspoon dry mustard

T Teaspoon Celery Seed

2 Teaspoons Worcestershire Sauce

2 Cans (28 Oz/875 g each) whole plum Roma Tomatoes, Coarsely Chopped with Juice

1 Cup Light Corn Syrup

3 Bay Leaves

Kosher Salt or Coarse Sea Salt tot Taste

2 Tablespoons Sugar (Optional)

In a saucepan over medium-low heat, warm the olive oil. Add the garlic and the anchovies, if using, mashing and stirring until soft, about 2 minutes. Add the ginger, mustard, and celery seed and heat until fragrant. Add the Worcestershire sauce and deglaze the pan, stirring to scrape up any browned bits on the pan bottom. Cook until almost fully evaporated.

Stir in the tomatoes and their juice, the corn syrup, and the bay leaves. Raise the heat to high and bring to a boil, then reduce the heat to low so the mixture simmers gently. Cook, uncovered, stirring occasionally, until thickened and shiny, about 1 hour. Season with salt, and sweeten with sugar, if desired. Remove from the heat and let cool.

Meatloaf

1 tablespoon olive oil
6 green onions, including tender green tops, minced
2 teaspoons kosher salt or coarse sea salt
1 teaspoon freshly ground pepper
1/2 cup milk
1 cup old-fashioned rolled oats
1 egg, beaten
1.5 lbs ground pork
1.5 lbs ground beef

To make the meatloaf, in a small frying pan over medium-high heat, warm the olive oil. Add the green onions until soft, about 2 minutes. Add 1 teaspoon of the salt and the pepper and stir to distribute evenly. Remove from the heat and let cool.

Put the milk in a small saucepan over medium heat and heat until small bubbles appear at the edge of the pan. Pour the hot milk into a large bowl and stir in the rolled oats and the remaining 1 teaspoon of salt. Let stand until the liquid is absorbed about 15 minutes.

Preheat oven to 350 degrees.

Add the egg, sauteed green onions and 1 cup of the homemade ketchup to the rolled oats and stir to incorporate. Fold in the ground meats and mix gently with your hands just until the liquids are evenly distributed. Do not overmix, or the meatloaf will be tough and crumbly. Sear a small patty of the mixture in a hot frying pan until cooked. Taste and adjust seasoning with salt and pepper.

Pack the meat mixture into an 8.5" x 4.5" loaf pan, mounding it nicely on top. Place in a baking pan to collect any overflowing juices. Bake the meat loaf for 1 hour. Remove from the oven and pour off the fat. Return to the oven until the juices run clear when the meatloaf is pierced in the center with a sharp knife or an instant-read thermometer inserted into the thickest park registers 165 degrees, 30-45 minutes longer. If the top of the meatloaf is browning too quickly, cover loosely with aluminum foil.

Just before the meatloaf is ready, reheat the remaining ketchup. Remove the meatloaf from the oven and let rest for 5 minutes. Then cut into slices of desired thickness. Pour some of the ketchup on the slices and pass the rest of it at that table.

Meatloaf with Homemade Ketchup

Citrus-Glazed Carrots

This is definitely not the first time I have posted a Lora Zarubin recipe on my blog. My sister and her husband love her cookbook, I Am Almost Always Hungry and have had the privilege of trying her dishes in their family's very own kitchen. Since I have moved to California, I have tried many of her recipes but this is the one I have cook most often in my own kitchen.

I always try to get my hands on baby carrots because I think they look more elegant on the plate for parties, but using medium sized carrots does the trick, too. If you double the recipe make sure to tack on about 10 extra minutes of cooking time.

Citrus-Glazed Carrots
* 2 1/2 pounds medium carrots, peeled, cut on diagonal into 1/4-inch-thick slices
* 2 cups (or more) water
* 1 cup fresh orange juice
* 1/2 cup sugar
* 1/4 cup fresh lime juice
* 2 tablespoons (1/4 stick) butter
* 2 1/2 teaspoons finely grated orange peel
* 2 teaspoons finely grated lime peel
* 1 teaspoon salt
* 1 tablespoon chopped fresh parsley

Preparation

Combine carrots and 2 cups water in heavy large skillet. Add all remaining ingredients except parsley. If needed, add enough water to just cover carrots. Bring to boil, stirring until sugar dissolves. Boil just until carrots are crisp-tender, stirring occasionally, 8 to 9 minutes. Using slotted spoon, transfer carrots to medium bowl; cool. Boil cooking liquid in skillet until slightly reduced, about 5 minutes. Transfer to small bowl. DO AHEAD: Can be made 1 day ahead. Cover carrots and cooking liquid separately; chill.

Bring reserved cooking liquid to boil in large skillet over medium-high heat. Add carrots and boil until just tender and liquid is thickened to light syrup consistency, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.

Citrus-Glazed Carrots

Italian Kale with Walnuts and Parmesan

I've really grown to love Kale. This winter veggie is in the cabbage family and is related to some of my other favorites including broccoli, brussels sprout, cauliflower and collard greens. People (such as my mom) cannot stand any of these veggies but I think that's just because they have a bad reputation. The veggies don't require much and are quite versatile. You can boil, saute, steam, roast, bake and broil them. They can be used in delicious soups and add texture as any side dish. Go on and give them another shot.

In this case, I sauteed and broiled kale to make as a side for our Harrisa Chicken and Cheese Grits for an easy weeknight dinner.

Kale with Walnuts and Parmesan
1 bunch of Kale (green or black) chopped
1/2 cup of walnuts (I used fresh ones from our ranch) Add more if you'd like
1/4 cup of Parmesan
3 tablespoons of Olive Oil
Salt and pepper to season

Turn oven to broil.

Add olive oil and kale to pan on medium heat. Saute for 6 minutes. Add walnuts and stir for 1 minutes. Remove pan from heat and put kale mixture in a baking pan. Cover with Parmesan cheese and place under broiler until golden brown about 45 seconds.

Italian Kale with Walnuts and Parmesan

Beer Can Chicken and Jalapeno & Green Chile Cheese Grits

I must pat myself on the back. Last night's dinner was a-m-a-z-i-n-g. Now, I've blogged about beer can chicken before but it's been an evolving recipe. I've played around with the rub, the types of beers and even the seasoning technique but I think I have finally perfected it. And you know what? I'm pretty excited about it!

I love crispy chicken skin. I could totally skip the meat and just eat the skin. I wish you could buy cracklings at the store (not the scary pork kind). I'd eat them by the handful. In the past, the skin was never crispy enough. So I tried a variety of things some of which didn't help. However, last night, I decided to dredge the entire chicken in flour, paint it with an egg wash and then apply the rub. Boom! We have crispy chicken skin. I also added about 2 teaspoons of panko crumbs to the rub. That gave an extra crunch, too.

Of all the beers I have tried (Sierra Nevada, Tacate, Lagunitas IPA, Budweiser and more) nothing has worked better than the Midwest classic Pabst Blue Ribbon. PBR is also refreshing to drink with the dinner because I like to make my rub super spicy!

I make grits all the time. Shrimp and grits, breakfast grits, sausage grits...but who can resist cheese grits? So, I dug around and got a recipe and made a couple tweaks. Delicious. However, I think I am going to add an extra cup of cheese to the top at the end and broil it until it browns and then serve it next time. When in doubt add more cheese.

Jalapeno & Green Chile Cheese Grits

• 2 cups quick-cooking grits
• 2 1/2 cups grated extra-sharp Cheddar
• 1 stick unsalted butter
• 1 tablespoon hot sauce (I used Tapatio)
  
• 3 large eggs, well beaten
• 2 jalapenos, finely diced
• 1/4 cup canned chopped green chiles
• Garlic salt

Preheat oven to 350 degrees F.

Cook the grits according to the directions on the back of the package. Remove from the heat and add next 6 ingredients (Cheddar through chilies). Stir well and season with garlic salt, to taste. Pour into a buttered 9-inch baking dish and bake for 1 hour. Let cool slightly before slicing and serving.

Beer Can Chicken and Jalapeno & Green Chile Cheese Grits

Creamed Onions

Since our family has grown to include significant others, children and friends, my mom asked everyone if there were any traditions that they would like to incorporate on Thanksgiving. My step father said that his family always had creamed onions so my brother in law took a stab at it this year and it was actually one of my favorite bites of the meal. He used this recipe as the base but added some stone mustard and Parmesan cheese. They were delicious. I just wish he made more of them...

Creamed Onions

• 2 lb white pearl onions, left unpeeled
• 1 1/4 teaspoons salt
• 3 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup heavy cream or half-and-half
• 1/4 teaspoon black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 1/2 cups coarse fresh white bread crumbs (from 1/4 lb bread with crusts removed)

Blanch onions in a 3-quart pot of boiling water 1 minute, then drain in a colander and transfer to a bowl of cold water to stop cooking. Drain and peel onions.

Put onions and 1 teaspoon salt in same pot and add fresh water to cover by 1 inch. Bring to a boil, then reduce heat and simmer, covered, until onions are tender, about 20 minutes. Drain well in colander and transfer to a buttered 2-quart baking dish.

Put oven rack in middle position and preheat oven to 350°F.

Melt 1 tablespoon butter in a 1- to 2-quart heavy saucepan over moderately low heat, then add flour and cook, stirring, 1 minute. Add cream in a stream, whisking, and bring to a simmer, whisking. Simmer sauce, stirring occasionally, 2 minutes. Stir in pepper, nutmeg, and remaining 1/4 teaspoon salt and pour sauce over onions.

Melt remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately low heat, then add bread crumbs and cook, stirring, until golden, 3 to 5 minutes.

Sprinkle toasted crumbs evenly over onions and bake until sauce is bubbling, about 30 minutes.

Creamed Onions

Ken's Beans

The great thing about working in the wine business is that you meet a ton of foodies. They come in all shapes and all sizes and are always willing to share tips and recipes. Last night, I had a gentleman come in and we got to talking about southern food. I told him about my shrimp and grits recipe and he shared his baked beans recipe that 'can't be beat'. This looks like an easy dish to pull together that has a lot of substance and flavor. I am looking forward to making it.

Ken's Beans
1 pd ground turkey
1 onion, chopped
1 green pepper
1 celery stalk
1 large can of pinto beans
Garlic powder
Salt and pepper
1 tsp sugar

Heat beans in a large pot. Cook ground turkey in saute pan until browned. Add onion, celery and green peppers in same saute pan and cook to soft. Mix all together with beans and simmer for 25 minutes. Season with salt, pepper, garlic powder and a teaspoon of sugar.

Ken's Beans