Taking a step back from the HC search for a bit :) I came down with Covid last Thursday and I'm just about back to normal, but between a sore throat and some lethargy, I've been doing mostly leftovers and simple things this week and into the weekend. Tonight was my most ambitious, a Korean chicken vegetable stew which is currently on the stove. Tomorrow is a beef/barley soup, using boneless short ribs. Saturday, meatloaf with Croatian mashed potatoes. And Sunday, my first gumbo (Sprimp/sausage) with file. What are all of you up to?
I'm not current on the weather back East. I hope it's not awful and everyone stays safe. I hope Frazier was able to make it in.
Easier to just post the recipe than to describe it:
CROATIAN MASHED POTATOES
Ingredients
2 TABLESPOONS GRAPESEED OR OTHER NEUTRAL OIL
1 LARGE YELLOW ONION, CHOPPED
KOSHER SALT AND GROUND BLACK PEPPER
2 POUNDS YUKON GOLD POTATOES, UNPEELED, HALVED LENGTHWISE AND SLICED ABOUT 1/4 INCH THICK
4 TABLESPOONS (1/2 STICK) SALTED BUTTER, CUT INTO 4 PIECES
1/4 TEASPOON SWEET PAPRIKA, PLUS MORE TO SERVE
2 TABLESPOONS FINELY CHOPPED FRESH CHIVES, DIVIDED
Directions
In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and ¼ teaspoon salt, then cook, stirring occasionally, until softened and well browned, 22 to 25 minutes. Remove the pot from the heat. Transfer the onion to a small bowl and set aside; reserve the pot.
In a colander under cold running water, rinse the potatoes. Drain well, then add to the pot. Stir in ¾ cup water and ½ teaspoon salt, then distribute the potatoes in an even layer. Cover and bring to a boil over medium-high. Reduce to medium and cook at a simmer, stirring occasionally, until the slices almost fall apart when poked with a skewer, 18 to 20 minutes.
If there is water remaining in the pot, increase to medium-high and cook, uncovered and stirring often, until no moisture remains. Reduce to low, add the butter and cook, stirring and mashing the potatoes with a spoon, until the butter is melted and incorporated, about 1 minute. Stir in the onion, paprika, and ¼ teaspoon each salt and pepper. Stir in 1 tablespoon of the chives, then taste and season with salt and pepper. Transfer to a serving dish. Sprinkle with additional paprika and the remaining 1 tablespoon chives.
Tip: Don’t forget to rinse the sliced potatoes before cooking. Rinsing washes off excess starch so the finished dish has a creamy consistency and isn’t dense and gluey. Also, don’t undercook the potatoes—they should almost fall apart when poked with a skewer so they can be easily mashed with a wooden spoon.
Were you really sick?
I'm glad you're well enough to cook.
Saturday is chicken & waffles. I'll be marinating the chicken in the buttermilk overnight. The waffles are Kodiak Cakes thick & fluffy blueberry.
Sunday dinner is linguini with roasted cherry tomatoes. In a bowl mix 4 tablespoons of olive oil, 1 1/2 tablespoons of tomato paste, 12 cloves of thin sliced garlic & 2 teaspoons of sugar. Salt and pepper to taste. A 2 packages of cherry tomatoes and mix till all the tomatoes are coated. Place the mixture in a cookie sheet lined with parchment paper and cook at 500 degrees for 20-25 minutes. cook you pasta of choice, drain and return to the pot, saving 1 cup of pasta water. Add the roasted tomatoes, chopped basil, pasta water & toss till everything's incorporated. Serve with or without bread. Or meat for that matter
Wonderful!
I love slow cooker or braised short ribs, also as a ragu. That pasta looks like pappardelle that got a perm, or lasagna noodles for people on a diet :)
Great dish for a cold night
My fault in how I put it, it's not my first gumbo, it's my first using file. I also haven't used okra, and this recipe calls for file only, and served at the table, not cooked into the gumbo. But thanks for the warning :) Hey, it's been a while, but it's Chuck?
Were you really sick?
I'm glad you're well enough to cook.
Thanks, Dennis, Adam. I had 102 fever 1 day, some chills and body aches for a few days, sore throat for 4 days. I've just had some post-nasal/sinus congestion past 2 days, but it feels like something different. I think I'm done with the covid. My wife tested positive with me last Friday, but had no symptoms until some throat soreness yesterday.
Tomorrow, venison tenderloins in port wine/demi glace sauce with shallots, golden raisins and pine nuts. Polenta with reggiano and thyme, sauteed red swiss chard.
Sunday looks like chicken cacciatore. There was no chicken to be found at Shop Rite last Sunday so we had roast duck a l'orange instead. Stew's had plenty of chicken this week so my wife loaded up.
We just did our normal gumbo about 2 week ago. I typically use file as I think it helps...just not a game changer though. I add two ways, I mix it within the dry rub I use on the uncooked chicken and then I have it out at end to sprinkle on bowls when ready to serve.
Poulet au Vinaigre (Chicken with Vinegar)
Ingredients:
4 5-7 oz bone-in chicken thighs trimmed
½ tsp. salt
¼ tsp. pepper
1 ½ tsp. vegetable oil
2 Tbs. shallot minced
1 clove garlic sliced thin
½ cup chicken broth
½ cut dry white wine
2 ½ Tbs. red wine vinegar plus extra for seasoning
1 ½ tsp. tomato paste
1 Tbs. butter unsalted, chilled
1 ½ tsp. tarragon fresh, minced
Instructions
Place a metal rack at the center of your oven and preheat it to 325 degrees.
In a 12-inch pan, heat vegetable oil until it starts to bubble. I have used several pans for this and found that my enameled LeCreuset 14” 3 1/2 qt. braiser works best. It seemed to brown the chicken perfectly, and I was able to take it from the stove to the oven which is wonderful. I have also used a round copper pan which worked just as well.
Pat dry the chicken and place skin side down into the pan. Salt and pepper the top. I used fresh ground pepper and salt and covered the pan with a screen mesh that I purchased at a dollar store to stop splattering grease. Cook for 7-8 minutes without moving. Carefully flip the chicken over with metal tongs. I found the first time I did this the skin was sticking to the pan so you may have to work it a little bit to keep the skin attached. This is where the enameled braiser worked best for me and gave me the best results.
Remove the chicken from the pan and place on a plate. Cover with aluminum foil.
Remove all but a few Tbs. of the fat from the pan and add the garlic and shallots. With a wooden spoon, stir until golden brown. Add the chicken broth, wine, and vinegar and stir into the pan until it begins to simmer. Make sure to scrape the sides of the pan with the wooden spoon to remove any of the remaining chicken scraps. This is the good stuff!
Place the chicken back into the pan skin side up making sure it is above the liquid. If the liquid is too high, remove some of it with a turkey baster.
Bake uncovered 35-40 minutes. If you have a digital or meat thermometer it should register 195 degrees.
Remove your pan from the oven (Be very careful because it will be hot.) and place back onto the stove over medium heat.
With metal tongs remove the chicken from the pan and place it on a clean plate. Cover with aluminum foil.
Add the tomato paste and whisk. (I have been finding a tube of paste works best for small amounts, and I can keep it refrigerated.) Bring to a boil. Make sure to keep scraping the sides of the pan with a wooden spoon. Keep stirring until it thickens and reduces. Be patient. It may take 5-10 minutes for this to happen. Once it has thickened, whisk in the butter and chopped tarragon, salt, and pepper to taste and add an additional teaspoon of extra vinegar. (I thought a tsp. worked best.) Place chicken back in the pan. With a spoon, slather the sauce over the chicken.
Plate the chicken in large shallow bowls or plates and spoon sauce over top. I sided this chicken with rice and a loaf of artisan bread and Irish butter.
Saturday is chicken & waffles. I'll be marinating the chicken in the buttermilk overnight. The waffles are Kodiak Cakes thick & fluffy blueberry.
Sunday dinner is linguini with roasted cherry tomatoes. In a bowl mix 4 tablespoons of olive oil, 1 1/2 tablespoons of tomato paste, 12 cloves of thin sliced garlic & 2 teaspoons of sugar. Salt and pepper to taste. A 2 packages of cherry tomatoes and mix till all the tomatoes are coated. Place the mixture in a cookie sheet lined with parchment paper and cook at 500 degrees for 20-25 minutes. cook you pasta of choice, drain and return to the pot, saving 1 cup of pasta water. Add the roasted tomatoes, chopped basil, pasta water & toss till everything's incorporated. Serve with or without bread. Or meat for that matter
Glad you got the new eyeglasses taken care of. Sounds like a nice weekend of dishes. enjoy
I bought my first cast iron pan about 40 years ago after a weekend in NOLA and having blackened redfish at K-Pauls. Probably the best kitchen utensil I've ever owned. Second may be a dutch oven. Enjoy if, and make sure you use it under a vent :)
Wonderful!
I did a quick search. It looks like it a bundt cornbread with chicken enchilada stuffing?
6 fishes!! Almost a Feast of the Seven Fishes in one dish :) I've only made cioppino once, for the Super Bowl last year. Are they always tomato based?
If that stromboli is loaded, make sure you don't point it at anyone
Thanks, Joey. Never imagined so many people would be familiar with this dish. Looking forward to it.
I don't know if you ever have this problem, but sometimes when I simmer on the stovetop for many hours, I don't check and stir often enough and I can burn the bottom. I now do some of those dishes in the oven to keep that from happening. Do you have a pasta machine, hand or electric cranker, or do you use a rolling pin?
You could do worse than Emeril.
CHICKEN AND SMOKED SAUSAGE GUMBO
Ingredients
1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups chicken broth
1 pound boneless chicken meat, cut into 1-inch chunks
1 teaspoon Rustic Rubs
2 tablespoons chopped fresh parsley leaves
1/2 cup chopped green onions
1 tablespoon file powder
Directions
Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
Serve with rice
You could do worse than Emeril.
CHICKEN AND SMOKED SAUSAGE GUMBO
Ingredients
1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups chicken broth
1 pound boneless chicken meat, cut into 1-inch chunks
1 teaspoon Rustic Rubs
2 tablespoons chopped fresh parsley leaves
1/2 cup chopped green onions
1 tablespoon file powder
Directions
Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
Serve with rice
I saw that show too and downloaded the recipe. I've been making Chicken in Vinegar for many years using a Laura Calder, from Cooking Channel, recipe. It's a favorite. Calder's recipe uses a lot more vinegar, yet it doesn't taste too strong in the end. Just for your perusal.
CHICKEN IN VINEGAR
Ingredients
3 1/2 pounds mixed chicken drumsticks and thighs
Salt and pepper
3 tablespoons unsalted butter
1 head garlic, broken into unpeeled cloves
1 cup red wine vinegar
1 pound tomatoes, roughly chopped
1 tablespoon tomato paste
4 sprigs fresh thyme
4 sprigs fresh flat-leaf parsley
1 bay leaf
1 cup chicken stock
Chopped fresh parsley leaves, as needed
Directions
Season the chicken with salt and pepper. Melt 2 tablespoons of the butter in a large skillet until foaming, then, a few pieces at a time, brown the chicken well on all sides. You're not cooking the chicken here; just making the skin crisp and giving it color, so 5 minutes per side is about right. Remove the chicken to a plate.
Add the garlic to the pan and cook about 10 minutes. Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes. Return the chicken to the pan. Add the tomatoes and tomato paste. Using a piece of kitchen twine, tie together the thyme, parsley, and bay leaf. Add the herb bundle to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes. Transfer the chicken to a dish, cover, and keep warm.
Pour the stock into the pan juices and boil until thickened, about 10 minutes. Strain into a saucepan, and if it's still not concentrated enough for you liking, boil it down a little more. Whisk in the remaining tablespoon of butter. Season, and pour over the chicken. Serve with chopped parsley, sprinkled over, and with a bowl of roasted or mashed potatoes on the side.
Rustic Rub is now what he calls Essence, his Cajun spice blend. Any Cajun blend should be fine
Not sure with you, but when a certain meal becomes "liked enough" and goes into our rotation it almost never holds hard & fast to the original recipe or process we started off with in the first place. As opposed to my wife, I go off script from time to time and do certain things I am comfortable with or put a bit of twist on it. It almost always is still 90% of the original but she like to make fun of me that I am just getting old and impatient I think.
Which I am of course as well :-)
Congratulations and good luck with the caterer
You're much better with names than I am- you remembered mine with no problem
Every now and then I make one recipe for Italian loaves, which I make into 3 loaves. Freeze what I don't use right off. Mostly use them for crostini/bruschetta. Homemade bread is great.
Bill's Quick Meatloaf
Ingredients
2 pounds ground beef
2 eggs
1 cup bread or saltine crumbs soaked in milk
1/4 cup chopped dried onion
1 Tbs garlic powder
1 Tbs dijon mustard
1 Tbs worsty sauce
1/4 cup bbq sauce
1 Tbs S&P
ketchup
Directions
Mix all ingredients except ketchup. Form loaf on parchment lined baking pan. Cover top with ketchup. Bake at 350 until you reach 165 degrees, about an hour.
** I made in glass loaf pan