Cajun Chicken Stew

Not quite gumbo but a nice comforting slightly spicy Cajun stew....

Serves 4

1  1/2 pounds boneless, skinless chicken thighs, cut in 1 1/2 inch pieces
3 tsps of your favorite Creole/Cajun seasoning(divided)*
2 Tbl vegetable oil
4 ounces andouille sausage cut into a small dice
1 large onion, diced
1 green bell pepper, diced
2 stalks celery, diced
2 cloves minced garlic
2 heaping tablespoons flour
2 cups chicken broth
1/2 cup thinly sliced green onion
1/2 cup chopped flat leaf parsley
2 Roma tomatoes, seeded, cored a finely diced
Cooked rice for serving


Season the chicken thigh pieces with 1 tsp of the Creole seasoning.
Heat the oil in a Dutch oven or stew pot and then brown the chicken pieces a bit.Remove the chicken from the pan and set aside.
Add the diced sausage to the pot and sauté over medium heat.  Once the sausage starts rendering some of it fat, add the onion, green pepper and celery. Saute until softened.  Add the garlic and sauté a minute or two more.
Now stir in two teaspoons  of the creole seasoning along with the flour and sauté for just a couple of minutes.
Stir in the chicken broth and the chicken pieces and bring up to a boil and then down to a simmer.  Simmer, partially covered for 15 minutes. Stir in the green onion, parsley and tomato and simmer five minutes more.  Serve over cooked rice.

Go here for a homemade Creole/Cajun seasoning:
http://inpatskitchen.blogspot.com/2011/06/red-beans-and-rice.html

Chilled Cubanelle Soup

I turned a pepper salad into soup!  See it here...

https://food52.com/recipes/30321-chilled-cubanelle-soup

A Lovely Squash Find

At Costco the other day, I found a 2 pound bag of baby zucchini and pattypan squash.  I grabbed them and made this twice!

1 pound baby zucchini and pattypan squash, each piece cut in half

3 Tbl butter

2 cloves garlic, minced

1/4 tsp crushed red pepper flakes

Salt and pepper to taste

Melt butter in a large saute pan and add the minced garlic.  Saute over medium heat for just a minute and then add the zucchini, squash and red pepper flakes.

Saute until edges just start to brown but be careful not to burn the garlic!  Salt and pepper to taste.

Braised Green Beans with Bacon

I don't know when this happened, but recently I began liking my green beans more "cooked" than crisp...maybe it's the cold weather or maybe it's my age...but I truly am enjoying them more with a longer cook. This side dish for two or three pairs them with bacon. Double or triple everything up if you need to serve more.

2 strips diced bacon
1 Tbl butter
1 diced shallot (a large one)
1 large clove garlic, minced
12 ounces fresh or frozen green beans(thawed) and cut if very long
1/2 cup water plus more if needed
Salt and pepper to taste

In a medium pan saute the bacon in the butter until the bacon just starts to crisp.  Add the shallot and garlic and saute until they soften.
Add the green beans and water, bring up to a simmer and simmer, partially covered for 20 to 30 minutes.  Add more water if necessary.  The beans are soft and may need some salt and pepper to taste.

Balkan Potato, Paprika and Green Bean Stew

This recipe brings many memories of my childhood...stews with lots of paprika simmering on the stove, sometimes with lamb, sometimes with pork....but always with paprika and rice or potatoes.  This stew stands alone but feel free to ladle it over braised lamb or pork for a more substantial meal.

Makes about 4 servings

2 Tbl extra virgin olive oil
1 large leek (white and pale green part only), diced
8 large cloves garlic, halved
2 Tbl sweet Hungarian paprika
1 tsp salt
1/2 tsp black pepper
One 14.5 ounce can plum tomatoes crushed a bit with your clean hands
2 cups chicken broth
3/4 pound of fresh young green beans, trimmed and halved
5 medium Yukon Gold potatoes, quartered
1 Tbl minced fresh dill plus more for garnish

Heat the oil in a Dutch oven or soup pot, add the diced leek and saute until softened.  Add the garlic halves, salt, pepper and paprika and continue to saute for a minute more.
Stir in the tomatoes, chicken broth and green beans, bring up to a boil and then down to a slow simmer and simmer, partially covered for about 30 minutes until the green beans are soft.  Give everything a stir a couple of times while simmering.
Add the potatoes, bring back up to a simmer and continue to simmer for about 20 minutes or until the potatoes are fork tender.
Off the heat, stir in the tablespoon of dill.  Serve in bowls, garnish with a few dill sprigs.

Creamy Rosemary Scented Beans and Tomatoes

White beans and tomatoes meet a little rosemary for a nice side for grilled or roasted meat, fowl or fish.

Makes 4 to 6 side servings

1/3 cup extra virgin olive oil
1 dry pint grape tomatoes
2 three inch sprigs fresh rosemary
6 large cloves garlic, minced
1 tsp salt
1 tsp black pepper
2 tsp minced fresh rosemary leaves
3 cups cooked white beans ( or two 15.5 cans drained and rinsed)
1/4 cup minced flat leaf parsley
Additional s & p if needed

In a large saute pan, heat the oil over medium heat.  Add the tomatoes and sprigs of rosemary and saute until the tomatoes soften and start to break down. Help them along with the back of a wooden spoon. (This might take up to 10 minutes-take your time)
Once the tomatoes break down add the minced garlic and continue to saute until the garlic softens and becomes very fragrant.
Remove the sprigs of rosemary from the pan and stir in the salt, pepper and minced rosemary.  Stir in the beans and heat until hot, stirring all the way.  The beans will soften a bit and get a little creamy.  Taste for adjusting salt and pepper.
Stir in the minced parsley and serve.

My Absolutely Must Have Marinade

I love lemon and garlic and use both to flavor meats of all sorts.....pork kebabs, lamb chops and even roast chicken.  Tonight I'm brushing this one on sliced eggplant, zucchini and red onions before grilling.  It's really versatile and extremely easy to make.  I use dried herbs because I always have them, summer or winter, and one never knows when a chicken needs marinating before going into the oven.  Use this to marinate a whole fish briefly before grilling and give the lamb and pork a little more time.

Makes about one cup

3/4 cup extra virgin olive oil

1/4 cup fresh lemon juice

4 cloves garlic

1 tsp salt

1 tsp black pepper

2 tsp dried oregano

1 tsp dried basil

1 tsp sweet Hungarian paprika

Place all ingredients in the bowl of a mini food processor and process until the garlic dissipates and everything is blended well.

Garlic Shrimp with Almonds

I meant to post this recipe right after Easter but with my brother coming into town from Baton Rouge and now with my Dad in the hospital, there  hasn't been much time. Anyway, this is an appetizer I haven't made in a long time but is a family favorite. I did make it on Easter and as usual, it was a hit.  Here's the Food52 link:

http://food52.com/recipes/21506-garlic-shrimp-with-almonds 

Vangelica's Eggplant

My Great Aunt Vangelica, known to us as Lella Ginda, made this little appetizer or side frequently.  It's not difficult , but oh so good if you're an eggplant and garlic lover.  Here's what you do:

Slice an eggplant ( or 3 or 4 depending on how much you'd like to make), lightly dust each slice in flour and then fry the slices in olive oil and drain on paper toweling.
Now arrange a layer on a plate, squeeze fresh lemon juice over and scatter minced garlic, a little salt and chopped parsley over.  Layer and repeat with more lemon, garlic, salt and parsley.
Cover and refrigerate to let the flavors marry, but serve at almost room temperature.

Sauteed Bok Choy

My New Years resolution is to eat lower carb (not necessarily Atkins lower carb) and to do this I have to take sugar, bread, potatoes , pasta and rice almost completely out of the diet, although I do plan to treat myself now and then.  A couple of nights ago we picked up a rotisserie chicken from Costco, I made Tom a small serving of mashed potatoes and our vegetable was sauteed baby bok choy.  I know that you mainly see this vegetable in Asian cooking but I like to put an Italian spin on it.  It's quick and easy and I feel I'm doing "good" for myself when I have this!

Makes 2 healthy servings

5 Tbl extra virgin olive oil
6 cloves minced garlic
8 baby bok choy heads or shanghai bok choy heads, chopped
A little water
Salt and pepper to taste
Juice of 1/2 a lemon

Heat the oil in a large saute pan and add the garlic.  Saute for about 30 seconds and add the chopped bok choy. Stir fry until it starts to wilt adding a little water to the pan so as not to burn the garlic. Once the water is added, you may want to put a cover on the pan to facilitate the wilting.  Once wilted, season generously with salt and pepper and squeeze the lemon juice in.  Stir and serve!

Chicken and Fennel Stew

No, I didn't win the Vegetable Gratin Contest, but thank you to all who took the time to vote.  I certainly appreciate your support.

The other night I took a couple of pounds of boneless chicken thighs and a couple of bulbs of fresh fennel and made this comforting winter stew.  The garlicky sauce, called rouille, is adapted from a Jacques Pepin technique adding potatoes to the sauce.

Makes about 6 servings

For the stew:
3 Tbl olive oil
1 large leek (white and light green only) sliced lengthwise and the crosswise into 1/4 inch half moons
4 cloves garlic, minced
1 tsp fennel seeds, crushed a bit
2 bulbs fresh fennel (save a few fronds for garnish) sliced
2 pounds boneless, skinless chicken thighs, trimmed of any excess fat and then cut into 1 to 2 inch pieces
1  14-15 ounce can of plum tomatoes
1/2 cup dry white wine
2  1/2 cups chicken broth
3 medium potatoes, peeled and cut into 1 to 2 inch pieces
Salt and pepper to taste

In a soup pot or Dutch oven, heat the oil and add the leek and garlic.  Saute for a few minutes to soften the leek.  Add the crushed fennel seed and chicken pieces and continue to saute for about 5 more minutes.
Add the fennel slices and give everything a stir.  Crushing the tomatoes with your clean hands, add them to the pot along with the wine.
Bring the pot up to a boil and then add the chicken broth.  Simmer all for about 10 minutes.
Add the potatoes and continue to simmer until the potatoes become fork tender.  Season the stew to taste with salt and pepper.

For the rouille:
2 pieces of the cooked potato from the stew
3 to 4 Tbl of the stew's broth
2 cloves minced garlic
1/8 tsp cayenne (optional)
1/2 cup mayo

Place the potatoes, broth and garlic into the bowl of a mini food processor and process until very smooth, remove to a bowl and stir in the mayo and cayenne.

To serve the stew: Ladle the stew into serving bowls, place a couple of spoonfuls of the rouille over and garnish with a few of those saved fennel fronds.
 

Garlicky Potatoes

This is a slight adaptation of a recipe from Food52 for Spanish Roasted Potato Salad. I've added a couple of ingredients and after tasting, decided that this can be served warm, at room temperature or cold.  Any way it's really good!

Find the original recipe here:
http://food52.com/recipes/4734_spanish_roasted_potato_salad

And here's my version:

For the potatoes:
2 pounds potatoes cut into 1  1/2 to 2 inch cubes (use Yukon Golds or redskins and don't peel them)
1 tsp salt
1 tsp black pepper
1/2 tsp sweet paprika
3 Tbl olive oil
Place the cut potatoes in a 9 x 13 roasting pan or baking dish. Sprinkle with the seasonings and olive oil and toss to coat.
Roast in a preheated 400F oven for 30 to 40 minutes, turning them a few times while roasting. You want them browned.

For the dressing:
1/2 cup mayo 
3 cloves garlic, mashed in a garlic press
1 tsp Dijon mustard
Juice of 1/2 lemon
1/4 to 1/2 tsp sweet paprika
1/2 cup chopped flat leaf parsley
salt and pepper to taste

Combine the mayo, garlic, mustard, lemon juice, and paprika in a small bowl.
Place the warm potatoes in a medium bowl and add some of the dressing.  You may not want to use it all, depending on you desire.  Fold in the chopped parsley and season with salt and pepper.
Serve warm, at room temperature or cold.

Fork and Knife Loose Meat Gyro

I love gyro sandwiches but no matter what I do, I can never keep them together to eat as a sandwich.  I decided to quit fighting and made this loose meat gyro designed to be eaten with a fork and knife.  It's spicy and garlicky from the tzatziki and makes for a great dinner.

Makes about 6 gyros

For the tzatziki sauce:
4 ounces Greek yogurt
4 ounces sour cream
3 Tbl fresh minced dill
2 Tbl fresh mint, sliced thinly
1 cloves grated garlic (do it on a micro plane)
1/2 English cucumber grated on the large holes of a box grater
1/2 tsp salt
1/2 tsp pepper
Combine all the ingredients and refrigerate to let the flavors meld

For the gyro:
1  1/2 pounds ground lamb (or a combination of lamb, pork and beef)
1 medium onion 
2 large cloves garlic
1 tsp black pepper
2 tsp salt
1 Tbl dried oregano
3 Tbl chopped fresh mint
1 Tbl ground cumin
1 1/2 to 2 cups water
Juice of one lemon
Salt and Pepper to season
Pita Breads
 Condiments: Chopped tomato, sliced onions, sliced cukes, olives and/or feta for serving

Place the ground meat in a large mixing bowl and then grate the onion on the large holes of a box grater right into the meat. Grate the garlic in to the meat with a micro plane and then add the salt, pepper, oregano, mint and cumin.  Mix everything together thoroughly and refrigerate for about 45 minutes to an hour.
When you're almost ready to eat, brown the meat mixture in a very large skillet (do this in 2 batches if necessary).  Drain the meat of any excess fat and return to the skillet. Combine the lemon juice with 1 1/2 cups of the water.  With the heat on pour some of the lemon water into the meat mixture and let come to a simmer.  Keep adding the lemon water until all the liquid is pretty much absorbed and the meat has "softened" up.  Add that last 1/2 cup of water if necessary.

Lay out a pita on a dinner plate and spread some of the tzatziki over the top.  Spread some of the meat mixture over that and garnish with whatever condiments you like.  Pass more of the tzatziki at the table.

Time to Grill Again!

Spring is here and it's time to get the grill out.  With the temperature at 85F yesterday we decided to do Brick Chicken.  I posted the easy recipe for it over a year ago and you can find it here:

http://inpatskitchen.blogspot.com/2010/11/brick-chicken.html 

Make a salad and smash some redskins with butter and chives or green onions and welcome the lovely weather!

Roasted Celery Soup

Celery roasted with a little fennel and garlic and then pureed with chicken broth and potatoes makes for a nice starter or light lunch.  A touch of half and half or  cream with a spritz of lemon finishes it off.

8 large celery stalks cut into 2 inch pieces
1/2 bulb fresh fennel cut into 2 inch chunks
2 large whole garlic cloves
3 Tbl olive oil
1 tsp salt
1/2 tsp black pepper
3 medium redskin potatoes, peeled and cut into a 1 1/2 inch dice
6 cups chicken broth
1/2 cup light cream or half and half
2 tsp fresh lemon juice
Salt and pepper for re seasoning if needed
Celery leaves and fennel fronds for a little garnish

Place the cut celery, fennel and cloves of garlic in a 9x13 inch roasting pan.  Add the salt, pepper and olive oil and toss to thoroughly coat everything.  Roast in a 350F oven for 40 to 45 minutes, stirring occasionally, until the edges of the vegetables just begin to brown.
While the vegetables are cooking, cook the potatoes in the chicken broth until tender, about 10 to 12 minutes.  Set the pan aside to cool a bit.
When the vegetables have finished roasting add them to the potatoes and broth.  Let everything cool a bit.
In a blender puree the soup in batches.  If you have a "liquefy" setting on your blender use that.  If you like you can strain the soup through a mesh strainer.  Once pureed, return the soup to the pot and bring up to the boil.  Stir in the half and half/cream and the lemon juice.  Re season if needed and garnish each bowl with celery leaves and fennel fronds if you like.
NOTE:  For a little more pronounced celery flavor add a pinch or two of celery seed or salt when re seasoning. 

Beef and Wine

Here's my revamped version of Beef Burgundy which I posted over a year ago...just a few changes, but oh so good!  And those green onions resting on top are the re-sprouted ones.

3 to 4 pounds beef chuck roast, cubed about 1  1/2 inches, seasoned well with salt and pepper
1 large onion diced
5 cloves garlic, minced
2 strips bacon, diced
1 heaping tablespoon tomato paste
3 to 4 tablespoons olive oil
1 bay leaf
1/2 bottle dry red wine (Merlot, Cabernet, etc)
Beef broth to cover
10 ounces fresh pearl onions
12 to 16 ounces button mushrooms, halved if really large
About 2 tablespoons cornstarch mixed into 1/2 cup water for a slurry to thicken the stew
Salt and pepper to season
Thinly sliced green onions 
1/4 to 1/2 teaspoon crushed red pepper flakes (VERY optional)

Brown the beef cubes in 3 tablespoons of the olive oil in a good size pot or dutch oven.  Do this in batches so as not to over crowd the meat and get the pieces well browned.  Set the meat aside in a bowl.
Add the bacon to the pot along with that last tablespoon of olive oil if necessary and saute until starting to crisp.
Add the onion and garlic and continue to cook until the onion begins to soften and the garlic becomes fragrant, just a few minutes.
Add the tomato paste and stir it around  for about a minute.
(Add the crushed red pepper here if you want a little spice)
Add the bay leaf and wine, stirring to scrape up all those browned bits on the bottom of the pot.
Return the meat to the pot along with any accumulated juices and the add enough beef broth to cover the meat totally.
Bring the stew up to a boil and then simmer for 1 1/2 to 2 hours or until the meat becomes very tender.
Meanwhile, prep your pearl onions by cutting off the root ends and then placing them in boiling water for a few minutes.  Drain, cool a bit and then slip off the onion peels.
Once the meat is tender, add the onions and mushrooms and simmer for 10 to 15 minutes.  Add the cornstarch slurry and stir until thickened.  Re season with salt and pepper if needed.  Serve over noodles, rice or mashed potatoes and garnish each serving with sliced green onion.

Roasted Garlic and Rosemary Brushed Pork Loin

Half pork loins were on sale this past week so I bought one with this recipe in mind.  This will feed about 6 people, so for the two of us there will be sandwiches for leftovers. The clove of garlic studded into the roast imparts great flavor!

3 to 4 pound boneless pork loin
1 clove garlic sliced into about 10 slivers
1 head garlic, top cut off about 1/2 inch, placed on a piece of foil, drizzled with a teaspoon of olive oil, sealed in the foil and then roasted in a 350F oven for 45 minutes and then cooled
2 Tbl fresh rosemary leaves
1 tsp salt
1 tsp black pepper
1 tsp Dijon mustard
1/2 cup olive oil

Cut slits with a small paring knife all around the roast and push the slivers of garlic in.
Squeeze the cloves out of the roasted garlic head into a mini processor along with the rosemary, mustard, salt, pepper and olive oil. Process until relatively smooth.
Brush the roast with half of the puree and then roast for 45 minutes at 350F.
At this point brush with the rest of the puree and return to the oven and continue to roast until the internal temperature of the roast reaches 140F with an instant read thermometer.  This can take between 30 and 45 more minutes depending on your oven.  Remove the roast and let rest about 10 minutes before carving.

If you like, while the roast is resting, place your roasting pan on the burners of your stove, add 2 cups of chicken stock and bring up to the boil all the while scraping up those browned bits in the pan.  Add as much instant flour (Wondra) as you like to thicken to create a great pan sauce or gravy. 

Roasted Garlic and Bacon Brushed Standing Beef Rib Roast

I know I haven't posted much this past week, but for good reason...my brother was in town from Baton Rouge and so most of my cooking revolved around some of his favorites which you've seen on this site.  For his farewell dinner, however, I gussied up a standing beef rib roast.  Yum!

For the roasted garlic and bacon paste:
3 heads of garlic, top third cut off, drizzled with a Tbl of olive oil, wrapped loosely in foil and roasted at 350F for an hour.
1 tsp minced fresh rosemary leaves
1/3 cup bacon fat, melted
1/2 tsp salt
1/2 tsp black pepper
1 Tbl Dijon mustard
Squeeze the roasted garlic out of their skins and place them in a mini food processor with the rest of the ingredients.  Process until smooth and set aside.

For the roast and pan sauce:
5 pounds standing beef rib roast, cradled if possible, and at room temperature
10 fresh button or baby Bella mushrooms, thinly sliced
3 Tbl butter
3 strips bacon, cooked crisp and crumbled
1 cup thinly sliced shallots
2 cups beef broth
1  1/2 cups dry red wine
A couple of Tbl butter for finishing the pan sauce
The roasted garlic and bacon paste

In a 9 by 13 inch open roasting pan place the shallots, 1/2 cup beef broth and 1/2 cup of the wine and stir.  Place the roast over the mixture, bones facing down.
Brush the top and sides of the roast with the roasted garlic and bacon paste.
Place the roast, uncovered in a 450F preheated oven for 15 minutes.
Lower the oven temp to 350F and continue to roast for one hour.  At this point add 1/2 cup broth and 1/2 cup wine to the bottom of the pan.  Continue to roast until the internal temp reaches about 125F to 130F for medium rare.  Depending on your oven this could take another 15 to 30 minutes.
While the beef is roasting, saute the mushrooms in the 3 Tbl butter until nicely browned.
When the roast is done, place it on a cutting board, tented with foil and let it rest for 15 to 20 minutes before carving.
While the roast rests, place the roasting pan over 2 burners on your stove.  There should be nicely browned shallots sitting on the bottom.  Add the sauteed mushrooms, crumbled bacon and the remaining wine and broth and simmer, whisking as you go until the sauce has reduced a bit.  Whisk in the 2 Tbl butter for a super rich sauce and serve over the sliced beef.

Ajvar

Ajvar (pronounced I-vahr) is a thick spread traditionally made with fresh paprikas, eggplant and garlic.  It's great slathered on country bread, as a dip for vegetables and pita chips and as an accompaniment to grilled chicken, lamb or fish. I like a few dollops of it on pasta or as a spread for sandwiches.  Balkan in its roots, you find variations from Macedonia, Serbia and Croatia.  I like to kick mine up with a little serrano or jalapeno and since I have a hard time finding fresh paprika peppers, I've substituted red and yellow bell pepper.


For the eggplant:
1 medium eggplant, peeled and cut into 1  1/2 inch cubes
3 minced garlic cloves
1/4 cup olive oil
1 tsp salt
1/2 tsp black pepper


Toss all ingredients together, spread out evenly on a rimmed baking sheet and roast at 350F for 30 minutes, stirring at the half way point. Set aside in a bowl and cool.


For the spread:
4 red bell peppers or a combination of red and yellow
1 heaping Tbl diced serrano or jalapeno pepper
2 cloves garlic, minced
1 cup diced onion
1 Tbl dried sweet paprika
1/2 cup plus 2 Tbl extra virgin olive oil
1 tsp salt
The roasted eggplant cubes
Additional salt and olive oil for adjustment, if necessary


Roast the peppers either on a stove top or grill until blackened and beginning to blister.  I actually halved mine and placed the skin side up under the broiler of my oven.  Set aside and when cool enough to handle, peel of the skin and scrape out the seeds.
Saute the onion in the 2 Tbl olive oil along with the Tbl paprika until the onion softens a bit and the paprika becomes fragrant.
Place everything in the bowl of a food processor and process until relatively smooth. Taste and adjust the salt and olive oil if desired. Chill to let the flavors blend before serving.  Makes about 4 cups

Skordalia

Skordalia is a super garlicky potato dip or spread often served on Greek antipasto platters or as a condiment for grilled chicken, lamb or fish.  Normally the recipe has 8 to 10 cloves of fresh garlic, but I tamed this one by using only one clove of fresh and a head of roasted.  Gotta love garlic to love this!

1 head of garlic, top cut off about a half inch down, drizzled with a teaspoon of olive oil, placed on a piece of foil to cover and roasted in a 450F oven for 30 minutes.
1 clove of fresh garlic
1 room temperature egg
1/2 tsp salt
1/2 tsp dijon mustard
Juice of 1/2 lemon
1/2 cup vegetable oil
1/2 cup extra virgin olive oil
2 heaping cups diced potatoes (I used Yukon Gold)
More lemon juice and salt for adjusting the finished product.

In the bowl of a mini processor, place the roasted garlic cloves, fresh garlic, egg salt, mustard and lemon juice and process until smooth.
Drizzle in the 2 oils utilizing the teeny holes on the lid of the machine while running until the mixture thickens.  Refrigerate to thicken a bit more.
Meanwhile, boil the potatoes until tender, drain and put them through a ricer or mash them until smooth.  Cool.
Combine your aioli(garlic mayo) with the potatoes.  Add more lemon juice and salt to taste.