MACQUE CHOUX

Maque Choux 
Prep time- 20 mins Cook Time- 10-12 mins Yields- 6 servings 

Ingredients:

¼ stick of butter, unsalted 

1 clove garlic, minced

1 onion, chopped

3 cups of fresh corn kernels

1 red bell pepper, chopped 

¾ cup heavy whipping cream

1 teaspoon hot sauce

3 tablespoons fresh parsley , chopped

Salt and pepper to taste

Directions:

Melt butter in a large skillet over medium high heat. Add onions and garlic and sauté until translucent.

Add in corn and bell peppers, cooking for about 4-5 minutes. Stirring occasionally.

Pour in cream and hot sauce. Simmer until the sauce starts to get thick (about 5 mins) then add in parsley. 

Add salt and pepper to taste. Serve while hot. 

NEW ORLEANS SUCCOTASH

New Orleans Succotash




Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5 people

Ingredients

12 ounces andouille sausage, sliced
1/2 cup smoked country ham, roughly chopped
1/2 cup celery , diced
1/2 cup green bell pepper, diced
1 cup yellow onion, diced
1 cup fresh corn, shucked
3 cups fresh tomatoes, diced can use canned
4 cups shrimp stock or chicken
1 teaspoon worchestire sauce
2 teaspoons creole seasoning
1 bay leaf
1 1/2 cup green lima beans, frozen
1 pound fresh shrimp, peeled and devined
3 tablespoons roux
a pinch cayenne pepper
fresh torn basil for garnish
kosher salt to taste

Instructions



In a pot over medium heat, add andouille and ham and cook until rendered and starts to brown a little. Add the celery, green bell pepper, and onions, cook for 3-4 minutes. Toss in the corn and tomatoes, cook for another 3-4 minutes.


Add the stock, worchestire sauce, creole seasoning, and bay leaf. Let simmer over low heat for 30 minutes. Add lima beans, shrimp, and roux. Once shrimp is fully cooked, add a pinch of cayenne and salt to taste. Serve over some rice and garnish with freshly torn basil.

POPCORN BREAD

• 1/2cup warm water
• 1/2cup warm milk
• 3/4tablespoon dry yeast
• 1/8cup sugar
• 2cups popped popcorn
• 2teaspoons salt
• 2eggs
• 1/3cup melted butter
• 3cups all-purpose flour
• 2tablespoons artificial movie theater butter

1. Combine water and milk in a small pot. Heat gently to 112°F. Transfer the liquid to a small bowl and stir in the yeast and sugar. Let the yeast activate for about 10 minutes.
2. Run popcorn through a blender or food processor until it is the consistency of cornmeal. Reserve about 4 tablespoons. Transfer the rest to a large bowl.
3. Add the yeast mixture to the ground popcorn and salt. Next, add the eggs and cooled melted butter. While stirring with a rubber spatula, fold in the flour a little at a time. Knead the dough by hand for 5 minutes. Transfer to a clean bowl that has been lightly greased. Cover with cling wrap and leave in a warm spot for 30 minutes.
4. Check the dough, punch it down and let it rise once more.
5. Put dough out onto a work surface. Separate into 2 equal pieces. Roll into shape and place in greased bread pans. Let rise again until doubled in size. 
6. Brush the top with movie theater butter and sprinkle some of the reserved ground popcorn.
7. Bake at 350°F for 35-40 minutes or until loaves are golden brown. Slice into thin slices.

PICKLED RAISINS

Pickled Raisins

Makes about 1/2 -3/4 cup
1/2cup golden raisins
1/2cup white wine vinegar
1/4cup sugar
1/2teaspoon crushed red pepper flakes

Place the raisins in a glass jar. In a medium-sized saucepan, combine the vinegar, sugar, and crushed red pepper. Cook over medium-high heat. Bring to a boil and remove from heat. Carefully pour the hot liquid over the raisins, covering them entirely. Leaving the jar uncovered, allow the mixture to cool to room temperature. Cover with a tight fitting lid. When kept refrigerated, the pickled raisins will keep well for about 1 month.

FIG AND POLENTA CAKE

Fig and Polenta Cake





Fresh Fig and Polenta Cake with Honey and Rosemary


1 1/4 cups (150gm) all-purpose flour

1/2 cup (75gm) yellow cornmeal

2 teaspoons baking powder

1/2 teaspoon salt

3 eggs

1/2 cup (100gm) granulated sugar

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 cup plain yogurt, preferably Greek yogurt or strained (I used fat free)

1 cup chopped fresh figs

1/3 cup honey

3 tablespoons water

2 sprigs of fresh rosemary


Preheat oven to 350ºF. Grease a standard sized loaf pan. If desired, line with parchment (I never know how to get parchment neatly into a loaf pan.)


In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt.


In a separate bowl, whisk the eggs, sugar, and vegetable oil until smooth. Stir in the yogurt and vanilla extract until fully incorporated.


Add the dry ingredients to the wet, and gently mix just until incorporated. Fold in the chopped figs and pour the batter into the loaf pan. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes.


While the cake is cooling, stir the honey and water together in a small saucepan and add the rosemary sprigs. Bring to a boil, then simmer over medium heat for about 3 minutes. Turn off heat and let it cool off just a bit.


Poke holes in the top of the cake. Strain the warm syrup and pour it evenly over the cake. Cool completely on a wire rack before slicing.

CATFISH SWEET POTATO CAKES

Catfish Sweet Potato Cakes
Ingredients

4 U.S. Farm-Raised Catfish fillets
Salt
3 sweet potatoes
1 russet potato
½ bulb roasted garlic, mashed
1 egg, beaten
1 tablespoon fresh tarragon,
chopped
1 egg, beaten
1 cup panko breadcrumbs
Olive oil
Fresh tarragon or cilantro

LIME MAYONNAISE

2 tablespoons cilantro chopped
½ cup mayonnaise
1 lime, zested
1 tablespoon lime juice


Instructions


PREHEAT oven to 350˚F.
SEASON catfish fillets with salt. Lightly spray a small baking dish with vegetable oil. Place fillets in dish and bake for 15-20 minutes or until done. Let cool and flake.
PEEL and chop potatoes. In a medium boiler, cover potatoes with water and add a pinch of salt. Bring to a boil. Lower heat and simmer until potatoes are soft. Drain.
MASH potatoes in a large bowl and set aside to cool. When cool, add garlic, egg and tarragon; gently fold in catfish flakes.
SHAPE into 3-inch cakes. Dip in beaten egg, then in breadcrumbs. Chill cakes in the refrigerator 30-60 minutes to firm them.
HEAT olive oil in a skillet over medium-high heat. Fry cakes until golden brown. Place on paper towel to drain.
TOP with a teaspoon of lime mayonnaise and garnish with a sprig of fresh tarragon or cilantro.
TO MAKE LIME MAYONNAISE combine all ingredients and chill.

PEACH FUZZIES

12 oz can frozen pink lemonade concentrate - divided into 2 servings
3/4 c vodka - divided into 2 servings
3/4 c water - divided into 2 servings
4 c fresh peaches, peeled and diced
crushed ice
sliced fresh peaches

Directions
1. Put half quantities of the first 4 ingredients into a blender. Blend until smooth. Add crushed crushed ice to the 5 cup line on the blender jar and whirl until smooth. Pour into a pitcher. Repeat with remaining half of ingredients. Serve in a chilled glass and garnish with fresh peach slices.

JAMAICAN JERK CATFISH SALAD

Jamaican Jerk Catfish Salad

Jamaican Jerk Catfish
2 U.S. Farm-Raised Catfish Fillets
¼ cup vegetable oil
2 tablespoons Jerk seasoning
1 bag salad greens
½ mango, sliced
½ red bell pepper, finely diced
1 plantain, sliced in thin strips and fried, optional garnish

Jamaican Dressing
¼ cup canned chipotle in adobo sauce
1 lime, juiced
1½ teaspoons sugar
1 tablespoon olive oil
2 tablespoons water
¼ cup sour cream
2 tablespoons fresh cilantro, chopped

1. Combine vegetable oil and Jerk seasoning in small bowl. Toss fillets with mixture to coat. Cover bowl with plastic wrap; marinate 30 minutes or overnight.
2. Preheat grill.
3. On hot grill, place catfish serving side down.
Cook 4 minutes, turn and cook another 4 minutes or until done. Remove from grill and set aside to cool. Slice on the bias into 1-inch strips.
4. Place salad greens on plate. Add layer of mango, grilled catfish and red bell pepper. Drizzle with Jamaican Dressing and top with fried plantain strips if desired.

Serves 2

Jamaican Dressing
Puree adobo, lime juice and sugar in blender. Slowly drizzle in oil while running. Next, drizzle in water while running. Add sour cream and blend until smooth. Add cilantro and pulse a few times to blend.

BROWN GRAVY

Brown Gravy

Ingredients

• 2 cups beef broth (you can also use beef dripping from a roast)
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 tablespoon worcestershire sauce (optional)
• ¼ cup cold water + 3 tablespoons corn starch
• salt and pepper to taste

Instructions

1. In a medium sauce pan bring beef broth to boil over medium-high heat. Stir in garlic powder, onion powder, and worcestershire sauce.
2. In a small bowl whisk together cold water and corn starch until dissolved. Pour into boiling beef broth and reduce heat to medium-low. Stir until thickened.
3. Season with salt and pepper. Taste, add more salt and pepper if needed, and taste again to make sure it's just right. Serve hot over your favorite meats or potatoes.

Notes

This recipe makes about 2 cups of gravy and can easily be doubled or even tripled if you use a large sauce pan.

DENVER CHOCOLATE SHEET CAKE

FOR THE CAKE:
16 tablespoons unsalted butter in 16 pieces (plus 1 tablespoon softened butter for greasing pan)
2 ½ cups all-purpose flour (more for pan)
2 cups sugar
1 teaspoon baking soda
¼ teaspoon salt
¼ cup cocoa
½ cup buttermilk
2 eggs, lightly beaten
1 teaspoon vanilla
FOR THE FROSTING:
8 tablespoons unsalted butter in 8 pieces
¼ cup cocoa
6 tablespoons buttermilk
1 teaspoon vanilla extract
¼ teaspoon salt
1 pound confectioners' sugar
½ cup chopped walnuts or pecans

PREPARATION
For cake: Place oven rack in middle position; heat oven to 350 degrees. Grease and flour a 9-by-13-inch sheet pan. Combine flour, sugar, baking soda and salt in a large bowl, and whisk well.
Combine butter, cocoa and 1 1/2 cups water in a medium saucepan over medium-low heat; whisk frequently until butter has melted and mixture is smooth, glossy and bubbling around edges. Remove from heat.
Fold cocoa mixture into dry ingredients until just combined. Stir in buttermilk, eggs and vanilla until combined. Turn batter into prepared pan and bake until cake has risen, shrunken slightly from edges, and tests clean with a toothpick, about 25 to 30 minutes. Remove from oven, and cool completely on a rack.
For frosting: Combine butter, cocoa and buttermilk in a small saucepan over medium-low heat; whisk frequently until butter has melted and mixture is smooth and bubbling around edges. Remove from heat and transfer to a standing mixer bowl fitted with a paddle attachment.
With machine on low speed, add vanilla, salt, sugar and nuts, and mix until smooth. (Ingredients may also be whisked into cocoa mixture by hand; if so, sugar should be sifted first.) Pour warm frosting over top of cake, and smooth with a spatula. Allow frosting to become firm before slicing cake.

Chow Chow 

"A way to use all those fresh summer veggies."

Ingredients

• 12 1/2 pounds green tomatoes, chopped
• 8 large onions, chopped
• 10 green bell peppers, chopped
• 3 teaspoons salt
• 6 chopped green chile peppers
• 1 quart distilled white vinegar

 

• 1 3/4 cups white sugar
• 1/2 cup prepared horseradish
• 1 tablespoon ground cinnamon
• 1 tablespoon ground allspice
• 1/4 teaspoon ground cloves

Directions

1. In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
2. Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
3. Boil for 15 minutes, or until tender.
4. Pack tightly in sterilized jars and seal.

LOBSTER ROLL

Lobster Roll

Lobster Roll

If you are using live lobsters that you will cook yourself, the yield is about 25%. So for four pounds of live lobsters, you will end up with one pound of cooked meat (give or take a few ounces depending on the size of the lobsters. The smaller the lobster, the lower the yield). Prep time below does not include cooking time for lobster. Cooking times for live lobsters can be found here.

INGREDIENTS

• 1 pound cooked lobster meat cut into bite sized chunks
• 1/3 cup mayonnaise
• 2 teaspoons fresh lemon juice
• ¼ cup finely chopped celery (use tender inner stalks)
• 1 teaspoon chopped fresh parsley
• 2 teaspoons green tops from a scallion, minced fine
• 1 dash Sriracha hot sauce
• Pinch is salt
• Few grinds freshly ground black pepper
• Split-top hot dog rolls
• 2 tablespoons melted butter
• Optional – lettuce for serving.

INSTRUCTIONS

1. Place the cooked lobster meat in large bowl.
2. In a separate, smaller bowl combine the mayonnaise, lemon juice, celery, parsley, scallion, sriracha, and salt and pepper. Mix and taste for seasoning. Once you have the seasoning to your liking, add to the cooked lobster meat and mix.
3. Brush both sides of rolls with butter and toast both sides in a medium fry pan over medium heat until nicely browned.
4. Divide the lobster salad between each roll per your preference. Some serve lettuce under the lobster salad but we like it without, your choice.

SWEET AND STICKY TOMATO JAM

Sweet and Sticky Tomato Jam

9-10 large beefsteak tomatoes, roughly chopped (at least 3-4 pounds)
1 large onion, finely chopped
½ cup brown sugar
1 cup white sugar
1 teaspoon salt
1 teaspoon pepper
½ teaspoon ground coriander
¼ teaspoon cumin
¼ cup white vinegar
1 lemon, freshly squeezed

Wash and roughly chop the tomatoes and add them to a medium-sized stock pot
Add all of the other ingredients as well
Bring the mixture to a gentle boil and allow the soupy-like mixture to boil for 3-4 minutes. Do not leave the pot unattended at this time. You don't want the mixture to boil over! Stir frequently.
Reduce the heat to a gentle simmer
Allow the jam to simmer until it has thickened and looks like jam!
Once done, transfer the jam to sterile mason jars, and using a new seal, lid the jars and allow to completely cool.
Store in the refrigerator for up to two weeks. If you'd like to preserve the jam, consider using your favourite canning method.

MADELINES

Classic French Madeleine Recipe
Makes 24 Cookies / 1 ounce (30g) each.
The madeleine is a traditional small cake from Lorraine region in northeastern France.

Madeleines are simple to make despite what you read about it. There are 2 important things to know though.
1- Incorporate warm butter into the batter; the baking powder will begin to react in the presence of moisture and heat to release gas (carbon dioxide) then it will slow down during its refrigeration period.
2- Preheat oven and baking sheet to high temperature; this technique combines hot and cold. As bread reacts in a very hot oven, the dough will rise up, then half way through the temperature is lowered to finish baking. That is called: ‘cuire à chaleur tombante’ / bake at decreasing temperature.

4 ea. (200g) eggs
3/4 cup (175g) granulated sugar
1.9 cup (280g) all-purpose flour, sifted
1.5 Tbsp (15g) baking powder, sifted
2 sticks (230g) unsalted butter, melted 
3 ea. lemons zests (preferably organic) / Lemon extract and vanilla can be added too.
Softened butter to grease nonstick madeleine baking pan (use butter and flour if using a madeleine metal pan or cooking spray or softened butter and cooking spray instead of flour).

Method
Gently beat eggs and sugar and incorporate the sifted flour and baking powder. Melt butter and add lemon zests; keep warm.
If baking the same day:
Refrigerate batter for an hour (without the fat). Fold warm butter into the chilled batter until smooth. Turn oven on, grease and chill madeleine pan. Spoon cookies into the chilled greased pan and bake immediately.
If baking a day after for best results:
Melt butter and add lemon zests. Gently beat eggs and sugar and incorporate the sifted flour and baking powder. Add the warm butter with zests, cover and refrigerate overnight (12 hours) before baking. The previous method works as well if you want to bake half of the batch the same day and remaining a day after. With this method, there is no need to freeze madeleine cookies before baking.

Baking
Set the oven rack adjusted to the middle position with a baking sheet or a pizza stone.
Bake one cookie sheet at a time (12 madeleines).
Bake in a preheated 500ºF (260ºC) oven for 5 minutes, then lower temp to 350ºF (180ºC) and continue baking for 7 minutes more.
Lower temperature to 25ºF (15ºC) if using a convection oven; baking time might be shortened to 10 minutes rather than 12.

Madeleine batter can be refrigerated up to 4 days before baking. Madeleines are at their best 1 hour after being baked.
Store baked madeleines in an airtight container for a few days. Madeleines can be frozen months as well.
No need to sprinkle powdered sugar on madeleines and they should be served standing up showing off their beautiful bumps!

ANTIPASTO TORTELLINI SALAD

Antipasto Tortellini Pasta Salad

Creamy cheese tortellini topped with Italian cured meats, fresh mozzarella, roasted red peppers, red onions, fresh basil all tossed with an olive oil red wine vinaigrette.

1 - 19 or 20 ounce pkg. *Cheese Tortellini, cooked according to package instructions
4 ounces Genoa Salami, sliced and rolled
4 ounces Pepperoni, sliced and rolled
8 ounce Fresh Mozzarella Cheese, cut into cubes
¼ Red Onion, thinly sliced
¾ cup Roasted Red Peppers, from jar, sliced
6 Fresh Basil Leaves, sliced into ribbons
½ cup Parmesan Cheese, optional
½ cup Olive Oil
¼ cup Red Wine Vinegar
2 Garlic Cloves, minced
2 teaspoons Salt
1 teaspoon Pepper
*can substitute 1 lb. bowtie pasta


Heat water in large pot over high heat until boiling. Generously salt water. Cook tortellini according to package instructions. Can substitute 1 lb. bowtie pasta for tortellini.
Slice salami and pepperoni into long slices. Roll up into tight circle.
Place cooked tortellini in large bowl. Toss with red wine vinaigrette. Top with salami, pepperoni, mozzarella cheese, red onion, roasted red peppers, basil, and optional parmesan cheese. Season to taste.
Serve either warm or cold. 

PATTI LABELLES SWEET POTATO PIE

Ingredients

• FOR THE PIE CRUST
  • 1½ cups all-purpose flour 
  • 1/2 teaspoon salt 
  • 1/2 cup butter-flavored vegetable shortening, chilled 
  • 1/3 cup ice water 
• FOR THE FILLING
• 3 large orange-fleshed sweet potatoes (Louisiana yams), scrubbed
• 8 tablespoons (1 stick) butter, melted
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, beaten
• 1/4 cup half-and-half
• 3/4 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• Whipped cream, for serving (optional)
• 1. For the crust: Sift the flour and salt into a medium bowl. Add the shortening. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized bits. Stirring with the fork, gradually add enough of the water until the mixture clumps together (you may need more or less water). Gather up the dough and press into a thick disk. If desired, wrap the dough in wax paper and refrigerate for up to 1 hour.
  2. On a lightly floured work surface, roll out the dough into a 13-inch circle about 1/8-inch thick. Fold the dough in half. Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan. Using scissors or a sharp knife, trim the dough to a 1-inch overhang. Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while making the filling.
  3. For the filling: Bring a large pot of lightly salted water to a boil over high heat. Add the sweet potatoes and reduce the heat to medium. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes. Drain and run under cold water until cool enough to handle. Peel the sweet potatoes and place in a medium bowl.
  4. Mash with an electric mixer on medium speed until very smooth. Measure 3 cups mashed sweet potatoes, keeping any extra for another use, and set aside.
  5. Preheat the oven to 400°F. Uncover the pie shell and brush the interior with some of the melted butter. Sprinkle 1/4 cup of the brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown, about 15 minutes. If the pie shell puffs, do not prick it.
  6. Meanwhile, in a medium bowl, using an electric mixer on low speed, mix the mashed sweet potatoes, the remaining melted butter and 1/2 cup brown sugar, the granulated sugar, eggs, half-and-half, cinnamon, and nutmeg. Spread into the partially baked pie shell, smoothing the top.
  7. Reduce the oven temperature to 350°F. Bake until a knife inserted in the center of the filling comes out clean, about 1 ½ hours. Cool completely on a wire cake rack. Cover and refrigerate until ready to serve with whipped cream.
  Reprinted from "LaBelle Cuisine." Copyright © 1999 by Patti LaBelle with Laura B. Randolph. Published by Broadway Books, an imprint of Penguin Random House, LLC.

HOMEMADE DULCE DE LECHE 2 WAYS {CAJETA}

YIELD

Makes 1 1/4 to 1 1/2 cups

INGREDIENTS

1. Classic method:
   • 4 cups milk
   • 1 1/4 cups sugar
   • 1/4 teaspoon baking soda
   • 1 teaspoon vanilla
2. Sweetened condensed milk method:
   • 1 (14-ounce) can sweetened condensed milk

PREPARATION

1. Classic menthod:
   1. Stir together 4 cups milk, 1 1/4 cups sugar, and 1/4 teaspoon baking soda in a 3- to 4-quart heavy saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until caramelized and thickened, about 1 1/2 to 1 3/4 hours. (After about an hour, stir more often as milk caramelizes, to avoid burning.) Stir in 1 teaspoon vanilla. Transfer to a bowl to cool. Makes about 1 1/2 cups.
2. Sweetened condensed milk method:
1. Heat oven to 425°F with rack in middle. Pour the contents of 1 (14-ounce) can sweetened condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Set plate in a roasting pan and add enough hot water to pan to reach halfway up pie plate. Bake milk in middle of oven 45 minutes. Check water level and add additional, if necessary, then continue to bake 45 minutes more, or until milk is thick and brown. Remove pie plate from water bath and cool, uncovered. Makes about 1 1/4 cups.
3. Or, even easier...Place cans in slow cooker on their side. ... 
4. Cover cans with hot tap water until the water is about 5 cm / 2” above the cans.
5. Set slow cooker for 8 hours on low.
6. If you want your caramel to be a really dark golden colour, slow cook for a further 2 hours.
7. Remove cans from slow cooker using tongs.

Cooks' Notes:

•The leftover dulce de leche will keep for a couple of weeks, refrigerated. It would be great stirred into coffee or cocoa, spread on toast, or warmed and drizzled on ice cream. Try it with peanut butter on a sandwich (surely the top trade at the school lunch table).

MOCHA COFFEE CAKE

INGREDIENTS


Streusel

1 cup brown sugar

1/4 cup flour

Pinch salt

1 tsp. cinnamon or allspice

1 tbsp. cocoa powder

Pinch instant espresso powder

3/4 cup chopped toasted pecans

1/3 cup chopped dark chocolate or chocolate chips

1/4 cup melted butter

1 tsp. vanilla




Mocha Coffee Cake

3 cups all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2/3 cup butter, room temperature

2 cups sugar

3 eggs

1 tbsp. vanilla

1 cup milk

1/2 cup sour cream

1/2 cup cold coffee

Icing sugar, for garnishing (optional)

Whipped cream, for serving (optional)




PREPARATION


Streusel

Add brown sugar, flour salt, cinnamon, cocoa powder, instant espresso powder, pecans and chocolate to bowl. Stir. Add melted butter and vanilla. Toss to combine. Set aside.


Mocha Coffee Cake

Preheat oven to 350 degrees F. Butter a bundt pan. For extra insurance, butter and flour the pan.


Combine flour, baking powder, baking soda and salt. Set aside.


Cream butter and sugar until light and fluffy, about 1 minute.


One at a time, add eggs, beating until fully incorporated before adding the next egg. Beat until light and fluffy. Add vanilla. Beat to combine.


In another bowl, combine together milk, coffee and sour cream.


Alternate adding milk mixture and flour mixture in 2 additions.


Scrape half of the cake batter in prepared pan. Sprinkle half the streusel mixture on top. Scrape in remaining batter. Sprinkle with remaining streusel mixture.


Bake until cake tester comes out clean when inserted into centre of cake, about 1 hour and 15 minutes.


Cool cake in pan. Cool completely and then invert onto serving plate.


Dust with icing sugar. Slice and serve with whipped cream, if desired.

THOMPSON’S TURKEY

Black Turkey, circa 1963


For about a dozen years, at the approach of turkey-eating season, I have been trumpeting to all who would listen, and to a good many who would rather not, that there is only one way to cook a turkey. This turkey is not my turkey. It is the creation of the late Morton Thompson, who wrote "Not as a Stranger" and other books.


This recipe was first contained in the manuscript of a book called "The Naked Countess" which was given to the late Robert Benchley, who had eaten the turkey and was so moved as to write an introduction to the book. Benchley then lost the manuscript. He kept hoping it would turn up -- although not as much, perhaps, as Thompson did, but somehow it vanished, irretrievably. Thompson did not have the heart to write it over. He did, however, later put his turkey rule in another book. Not a cookbook, but a collection of very funny pieces called "Joe, the Wounded Tennis Player".
THE ONLY WAY TO COOK A TURKEY!!!!!!!


This turkey is work... it requires more attention than an average six-month-old baby. There are no shortcuts, as you will see.


Get a HUGE turkey-- I don't mean just a big, big bird, but one that looks as though it gave the farmer a hard time when he did it in. It ought to weigh between 16 and 30 pounds. Have the poultryman, or butcher, cut its head off at the end of the neck, peel back the skin, and remove the neck close to the body, leaving the tube. You will want this for stuffing. Also, he should leave all the fat on the bird.


When you are ready to cook your bird, rub it inside and out with salt and pepper. Give it a friendly pat and set it aside. Chop the heart, gizzard, and liver and put them, with the neck, into a stewpan with a clove of garlic, a large bay leaf, 1/2 tsp coriander, and some salt. I don't know how much salt-- whatever you think. Cover this with about 5 cups of water and put on the stove to simmer. This will be the basting fluid a little later.


About this time I generally have my first drink of the day, usually a RAMOS FIZZ. I concoct it by taking the whites of four eggs, an equal amount of whipping cream, juice of half a lemon (less 1 tsp.), 1/2 tsp. confectioner's sugar, an appropriate amount of gin, and blending with a few ice cubes. Pour about two tablespoons of club soda in a chimney glass, add the mix, with ice cubes if you prefer. Save your egg yolks, plus 1 tsp. of lemon -- you'll need them later. Have a good sip! (add 1 dash of Orange Flower Water to the drink, not the egg yolks)


Get a huge bowl. Throw into it one diced apple, one diced orange, a large can of crushed pineapple, the grated rind of a lemon, and three tablespoons of chopped preserved ginger. Add 2 cans of drained Chinese water chestnuts.


Mix this altogether, and have another sip of your drink. Get a second, somewhat smaller, bowl. Into this, measuring by teaspoons, put:
2 tsp hot dry mustard
2 tsp caraway seed
2 tsp celery seed
2 tsp poppy seed
1 tsp black pepper
2 1/2 tsp oregano
1/2 tsp mace
1/2 tsp turmeric
1/2 tsp marjoram
1/2 tsp savory
3/4 tsp sage
3/4 tsp thyme
1/4 tsp basil
1/2 tsp chili powder


In the same bowl, add:
1 Tbsp poultry seasoning
4 Tbsp parsley
1 Tbsp salt
4 headless crushed cloves
1 well-crushed bay leaf
4 lrg chopped onions
6 good dashes Tabasco
5 crushed garlic cloves
6 lrg chopped celery stalks


Wipe your brow, refocus your eyes, get yet another drink -- and a third bowl. Put in three packages of unseasoned bread crumbs (or two loaves of toast or bread crumbs), 3/4 lb. ground veal, 1/2 lb. ground fresh pork, 1/4 lb. butter, and all the fat you have been able to pull out of the bird.


About now it seems advisable to switch drinks. Martinis or stingers are recommended (Do this at your own risk - we always did!). Get a fourth bowl, an enormous one. Take a sip for a few minutes, wash your hands, and mix the contents of all the other bowls. Mix it well. Stuff the bird and skewer it. Put the leftover stuffing into the neck tube.


Turn your oven to 500 degrees F and get out a fifth small bowl. Make a paste consisting of those four egg yolks and lemon juice left from the Ramos Fizz. Add 1 tsp hot dry mustard, a crushed clove of garlic, 1 tablespoon onion juice, and enough flour to make a stiff paste. When the oven is red hot, put the bird in, breast down on the rack. Sip on your drink until the bird has begin to brown all over, then take it out and paint the bird all over with paste. Put it back in and turn the oven down to 350 degrees F. Let the paste set, then pull the bird out and paint again. Keep doing this until the paste is used up.


Add a quart of cider or white wine to the stuff that's been simmering on the stove, This is your basting fluid. The turkey must be basted every 15 minutes. Don't argue. Set your timer and keep it up. (When confronted with the choice "do I baste from the juice under the bird or do I baste with the juice from the pot on the stove?" make certain that the juice under the bird neither dries out and burns, nor becomes so thin that gravy is weak. When you run out of baste, use cheap red wine. This critter makes incredible gravy! The bird should cook about 12 minutes per pound, basting every 15 minutes. Enlist the aid of your friends and family.


As the bird cooks, it will first get a light brown, then a dark brown, then darker and darker. After about 2 hours you will think I'm crazy. The bird will be turning black. (Newcomers to black turkey will think you are demented and drunk on your butt, which, if you've followed instructions, you are.) In fact, by the time it is finished, it will look as though we have ruined it. Take a fork and poke at the black cindery crust.


Beneath, the bird will be a gorgeous mahogany, reminding one of those golden-browns found in precious Rembrandts. Stick the fork too deep, and the juice will gush to the ceiling. When you take it out, ready to carve it, you will find that you do not need a knife. A loud sound will cause the bird to fall apart like the walls of that famed biblical city. The moist flesh will drive you crazy, and the stuffing -- well, there is nothing like it on this earth. You will make the gravy just like it as always done, adding the giblets and what is left of the basting fluid.


Sometime during the meal, use a moment to give thanks to Morton Thompson. There is seldom, if ever, leftover turkey when this recipe is used. If there is, you'll find that the fowl retains its moisture for a few days. That's all there is to it. It's work, hard work -- but it's worth it.


(What follows is not part of the recipe, but is an ingredients list to aid in shopping for this monster, or for checking your spice cabinet.)






Ingredients List:
1 turkey
salt
garlic
4 eggs
1 apple
1 orange
1 lrg can crushed pineapple
1 lemon
4 lrg onions
6 celery stalks
plenty of preserved ginger
2 cans water chestnuts
3 packages unseasoned bread crumbs
3/4 lb ground veal
1/2 lb ground pork
1/4 lb butter
onion juice
1 qt apple cider


Spice List:
basil
bay leaf
caraway seed
celery seed
chili powder
cloves
ground coriander
mace
marjoram
dry mustard
oregano
parsley
pepper, black
poultry seasoning
poppy seed
sage
savory
Tabasco
thyme
turmeric

RED JAMBALAYA

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp

DANIEL GRITZER

Red Creole jambalaya is a classic of New Orleans cookery: a pot of rice loaded with meats, seafood, tomatoes, and more flavor than you'll know what to do with. The secret to this one is in carefully orchestrated steps to deepen and build flavor, plus a trip to the oven to guarantee you don't end up with a burnt layer of rice on the bottom of your pot.

Why It Works

• Carefully measuring tomato liquid and the right amount of chicken stock to top it up ensures the correct ratio of liquid to rice.
• Baking the dish in the oven prevents the rice from scorching and eliminates the need to stir midway through cooking.
• Stirring in the shrimp and scallions at the end keeps them from overcooking.

• YIELD:Makes about 8 servings
• ACTIVE TIME:1 hour
• TOTAL TIME:2 hours
• RATED:    

Ingredients

• 1 (28-ounce; 795g) can peeled whole tomatoes, packed in juice (see note)
• About 3 cups (720ml) homemade chicken stock or low-sodium store-bought broth, plus more as needed
• 1 1/4 pounds (565g) boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper
• 1 tablespoon (15ml) vegetable, canola, or other neutral oil, plus more if needed
• 3/4 pound (340g) cooked Cajun or Creole sausage, such as andouille or chaurice (or other similar smoked or spiced pork sausage), sliced into thin rounds
• 1 medium yellow onion (8 ounces; 225g), diced
• 2 medium green bell peppers (10 ounces total; 280g), stemmed, seeded, and diced
• 4 celery ribs (6 ounces total; 170g), diced
• 4 medium cloves garlic, minced
• 1 teaspoon (5ml) tomato paste
• 1 tablespoon (15ml) Louisiana-style hot sauce, plus more for serving
• 2 teaspoons (10g) minced fresh thyme leaves or 1 teaspoon (5g) dried thyme
• 1 teaspoon (5g) dried oregano
• 1/4 teaspoon cayenne pepper, or to taste
• 1/4 teaspoon garlic powder
• 2 bay leaves
• 2 cups long-grain rice (12 ounces; 370g)
• 3/4 pound (340g) peeled and deveined shrimp
• 6 scallions, white and light green parts only, thinly sliced

Directions

1. 1.
   Strain tomatoes and add juice to a 4-cup measuring cup. Place tomatoes in a medium bowl. Using your fingers, carefully tear each tomato open to release the liquid inside its seed compartments. Strain all this liquid into measuring cup. Crush tomatoes well with your hands. Add enough chicken stock to tomato juices to total 4 cups (960ml). Set aside.
2. 2.
   Preheat oven to 325°F (160°C). Season chicken all over with salt and pepper. In a Dutch oven, heat oil over medium-high heat until shimmering. Add chicken and cook, turning, until browned on both sides, about 6 minutes per side. Transfer chicken to a cutting board and let rest for 5 minutes, then cut into 1/2-inch chunks and set aside.
3. 3.
   Meanwhile, add sausage to Dutch oven and cook, stirring often, until just starting to darken, about 3 minutes; lower heat and/or add oil at any point to prevent burning. Add onion, bell pepper, celery, and garlic and cook, stirring and scraping bottom of Dutch oven, until browned bits have come loose and vegetables just begin to turn lightly golden, about 8 minutes.
4. 4.
   Stir in tomato paste and cook, stirring, until lightly browned, about 1 minute. Add hot sauce, thyme, oregano, cayenne, garlic powder, and a very generous dose of black pepper. Add crushed tomatoes, tomato/stock mixture, diced chicken, and bay leaves and bring to a simmer. Season with salt, tasting liquid to ensure it is well seasoned.
5. 5.
   Stir in rice and return to a simmer. Cover with lid and transfer to oven. Bake until liquid is fully absorbed and rice is tender, about 40 minutes.
6. 6.
   Gently stir in shrimp and scallions and return to oven until shrimp are just cooked through, about 5 minutes. Cover pot and let rest 15 minutes. Remove bay leaves, if desired (see note).
7. 7.
   Serve, passing hot sauce at the table for diners to add to taste.

Special Equipment

Dutch oven

Notes

You'll need the juice from the tomatoes to function as a portion of the rice-cooking liquid, so be sure to check the ingredients and get canned peeled whole tomatoes packed in juice, not in purée.

Typically, the bay leaves in this recipe would be removed after the 15-minute rest following cooking. However, since over-stirring the jambalaya can cause the rice to break, I don't recommend digging through the rice to find the leaves. Just remove them if you see them, and otherwise be careful to avoid them while eating