Slow Cooker Red Beans and Rice

I really miss my Mom. She was not only an amazing cook, but provided so many wonderful memories to go along with the delicious meals of my childhood. When I was a kid, I thought food was magical. In remember spending hours at daycare pretending to make soups with juice boxes, bread with play-doh, and shaking little plastic frying pans to concoct heaven knows what. Always imitating Mom. She worked pretty long hours, but very rarely did we order takeout or stop for something on the way home. One of her favorite go-to meals was red beans and rice in the slow cooker. I have had red beans and rice quite a few times in New Orleans (Mom's hometown) and this is not really the "authentic" version of that purists will know, but it is delicious. I know you'll find it easy to make and hopefully create some special flavor memories for your friends and family.

Red Beans and Rice
Serves 4
Prep Time: 10 minutes
Cook Time: 2 hours on high, 4 hours on low

• 2 cans red kidney beans, drained
• 4 cups red kidney beans, soaked overnight 
• 3 cups chicken stock
• 1 large onion, sliced thickly
• 4 cloves garlic, minced
• 2 lbs Polish sausage, sliced thickly
• 1 tsp cayenne pepper (less or more to taste)
• 1/2 tsp dried thyme
• 1/4 tsp salt, to taste

Combine all ingredients in the slow cooker and cook for 2-4  hours, depending on the setting. Can also be made more quickly in a heavy Dutch oven.

For the rice... I use 2 cups of plain, white, long-grain rice to 3 1/2 cups of water in a rice cooker with 1 tsp of salt and 1 tbsp of butter. You can use the stove top technique as well in a saucepan.

Broccoli Gratin

If you're looking for an easy side dish for a dinner party, this gratin is for you. Once you've mastered the technique of a basic gratin, you can gratin anything -- broccoli, cauliflower, potatoes, eggplant, zucchini... the list goes on. It's even the same idea as my macaroni and cheese! Give it a try!

Broccoli Gratin
Serves 6-8
Prep Time: 10 minutes
Cook Time: 30 minutes

• 3 heads broccoli, chopped into florets / small diced stems
• 2 cups cheddar cheese, grated
• 1 cup Swiss cheese, such as gruyere, grated
• 4 cups half and half
• 2 tsp garlic powder
• 1/2 stick butter (4 tbsp)
• 1/4 cup flour
• salt and pepper to taste

Pre-heat the oven to 425 degrees. Steam the broccoli with a vegetable steamer for about 10 minutes, until just softened but not mushy. Test after 5 minutes to be sure it's not cooking to quickly.
Warm the half and half in a saucepan over low heat.
Melt the butter in a saucepan over medium heat until just foaming. Add the flour and whisk until combined. Allow to cook for a minute or so. Do not burn.
Whisk in the half and half and allow to come to  a simmer. Whisk in the grated cheeses, garlic powder, salt and pepper. Stir until smooth.
Toss with the broccoli and pour into a baking dish.
Bake at 425 degrees for 10-15 minutes until browned on top and bubbling.

Roasted Potato Salad

My neighbors and I have established a wonderful tradition of "Sunday Funday," which provides a great opportunity for us to cook and drink together and with other friends. Last week, we enjoyed two completely separate meals, both delicious, and I was reminded of this dish that I used to bring to summer barbecues. It's much along the lines of my aforementioned coleslaw, meaning it's mayonnaise free, but also brings other flavors to the table. It couldn't be easier, so I hope you'll try it for your next picnic.

Roasted Potato Salad
Serves 6-8
Prep Time: 10 minutes
Cook Time: 30-45 minutes, plus overnight to chill

• 3-5 lbs Yukon gold potatoes or red potatoes
• 2 medium shallots, sliced
• 2 tbsp. parsley, chopped
• 1 recipe white wine vinaigrette
• 8 oz. bacon (about 8 slices), crisped and crumbled
• 1/2 cup crumbled feta
• 1 tbsp salt
• 1/2 tbsp pepper

Pre-heat the oven to 400 degrees. Cut the potatoes into quarters or eighths and toss with salt and pepper.
Roast on a parchment or foil-lined baking sheet for 30-45 minutes until tender. Allow to cool completely.
Toss gently with the remaining ingredients and allow to chill for a few hours to overnight.

Coleslaw

I know it's heresy for a Southern cook to admit this, but I hate mayonnaise. I don't enjoy the flavor or mouth feel. It's not as though I can't appreciate what it contributes to recipes, but I always seek a viable alternative to mayonnaise whenever possible. When it comes to pasta and potato salad, I opt for vinaigrette over gloppy mayo every time. I love this version of mayonnaise-free coleslaw and I hope you will,  too. It keeps perfectly at room temperature for hours, so you don't have to worry about it spoiling on the picnic table.

Coleslaw
Serves 10
Prep Time: 20 minutes, plus overnight
Cook Time: None

• 1/2 large head of white (green) cabbage, shredded
• 1/2 large head red cabbage, shredded
• 1/2 large red onion, thinly sliced
• 2 cups shredded carrots
• 1/2 cup sliced almonds
• 2 tbsp sugar
• 1 tbsp salt
• 1 tbsp ground black pepper
• 2/3 cup white wine vinegar

Toss all ingredients in a large bowl and allow to chill overnight.

Bananas Foster

This is an easy version of the classic New Orleans dessert. This is not something you want to make every day, as it is heavy on the butter and sugar, but certainly can impress when you set it on fire in front of your guests!

Bananas Foster
Serves 4
Prep Time: 5 min.
Cook Time: 20 min.

• 4 large, firm bananas (almost ripe, not green)
• 1/2 stick unsalted butter
• 1/2 cup water
• 1 cup brown sugar
• 1/4 cup whiskey or cognac
• pinch salt

Slice the bananas on a bias, around 2 inches thick. In a large, non-stick skillet, melt the butter over medium high heat.
Add the brown sugar, water, and pinch of salt. Allow to come to a bubble and thicken.
Add the bananas. Cook for 10-15 minutes.
Turn off the lights!
Off the heat, add the whiskey or cognac. Return to the heat and light with a large match and allow the alcohol to cook off.
Cook for a few more minutes and serve over cold vanilla ice cream.

Mango Salsa

A twist on a classic, this salsa will go over really well at parties. It's also great during casual barbecues and keeps well in the fridge for a week or so. Serve with chips as a dip or over chicken or pork as a delicious raw sauce.

Mango Salsa
Serves 12 as a dip
Prep Time: 20 min.
Cook Time: None 

• 1/2 cup diced red onion
• 2 cups chopped tomato
• 2 cups diced fresh mango
• 1/4 cup chopped parsley
• Cilantro is traditional, but I am one of those with the genetic cilantro aversion. Use what you like.
• 2 tbsp chopped fresh mint
• 1 jalapeno pepper, finely diced
• 2 tsp salt
• 1 tsp pepper
• 1/4 lemon juice
• 1/4 cup extra virgin olive oil

Combine all ingredients in a glass or other non-reactive bowl. Taste for seasonings and adjust to your taste. Allow to sit for a few hours before serving.

Summer Cocktails

For those of you who know me, it's no secret that I enjoy the occasional cocktail. My favorites range from the simplest neat bourbon to complicated shaken concoctions that make your head spin. Many of my friends rightly choose seasonal favorites, such as chilled martinis during warm months and a stiff whiskey when it's cold out. I am less attached to seasonal drinks and generally let my mood dictate what I order or pour.

What I'd like to do here is offer some broad suggestions on punches and cocktails that work well for entertaining. No one needs me to tell them how to make a perfect version of whatever their favorite drink is. You know what you like for yourself, but many have asked what can work for a crowd. Here are some ideas...

Pineapple Citrus Punch

1 large can (46 oz) or carton pineapple juice

1 large carton (1/2 gallon or so) orange juice

1 bottle of champagne

3/4 liter of vodka

Blend in a large punch bowl or pitcher and serve over ice in large tumblers. These have quite a kick!

Long Island Iced Tea

1 cup gin

1 cup vodka

1 cup dark rum

1 cup whiskey

1 cup triple sec or cointreau

1 cup lemon juice

4 cups Coke, Diet Coke, or Coke Zero

Stir gently in a pitcher and serve over ice. If it's too strong, top with more Coke and garnish with lemon wedges.

Bloody Mary's for Crowd

Zing Zang is the best bloody mary mix I have ever had, but it's hard to find! Here's a suggestion for what to do if you want to control the ingredients and enjoy great brunch beverages with your friends.

1 large bottle V8 juice (roughly 2 liters)

1/2 cup lemon juice

1/4 cup red wine

1/4 cup Worcestershire sauce

2 tbsp Tobasco sauce

1 tbsp celery salt

1 tbsp ground black pepper

1 tbsp prepared horseradish

2 cups vodka

Stir together in a pitcher and serve over ice in a large tumbler. Garnish with celery stalks, picked okra, lemon wedges, and olives, depending on what your guests enjoy. Make sure to have plenty of extra hot sauce for those who like it super spicy! 

 Purist Mint Juleps

750 mL good bourbon, such as Maker's Mark

1 cup simple syrup (1 cup sugar dissolved in 1 cup boiling water), cooled

60 leaves, give or take, of fresh mint

lots of ice

Springs of mint for garnish

In the bottom of a pitcher, muddle the mint with some of the syrup with a large wooden spoon until all the leaves are bruised. Add the bourbon and the rest of the syrup. Stir together until combined. Serve over ice with garnish of mint sprigs. Don't add ice to the pitcher or it will weaken your juleps. If your juleps are too strong for your taste, add more syrup or cold water.

That should get you started! More to come, I'm sure. Post your favorites in the comments section so we can all enjoy!

Seafood with Linguine

Inspired by my last post, I wanted to share this decadent pasta dish with you. It is heavy on seafood, and a little expensive when it comes to ingredients, but well worth it. If you're looking to feed a crowd, here's the best bet for a delicious alternative to the weekend roast.

Seafood with Pasta and White Wine Butter Sauce
Serves 6
Prep Time: 30 minutes
Cook Time: 10 minutes

• 1 lb shrimp, 21-30 count, peeled and de-veined
• 1 lb littleneck clams, or other small steamer variety, brushed clean
• 1 lb mussels, also brushed clean and beards pulled off
• This process means carefully pulling off the seaweed-like attachment found at the opening of some mussels, called a beard
• 1/2 lb squid (calamari), cleaned and sliced
• Make sure there is no beak in the squid, and this is a time that you could use thawed, previously frozen calamari, but not breaded
• 1 lb linguine pasta

In a large pot, bring 2 cups of water and 1 cup of white wine to a boil. Add the clams. Cook for 5 minutes. Add the mussels. Cook another 2 or 3 minutes before adding the squid. Allow to steam another 2 or 3 minutes before adding the shrimp. Cook 2 or 3 minutes more, and set aside.

For the Sauce...

• 1/2 stick unsalted butter (4 oz.)
• 2 tbsp extra virgin olive oil
• 1/4 cup sauvignon blanc or pinot grigio
• 1 tbsp lemon zest
• 1/4 cup seafood stock (easily made from the shells of the shrimp)
• 2 tbsp shallots, minced
• 1 tbsp garlic, finely minced
• 1 tbsp parsley
• salt and pepper to taste

Melt the butter over medium heat with the olive oil and add the shallots. Cook until softened.  Add the garlic. Cook for another 2 minutes and then add the lemon zest. Cook one more minute and add the wine. Reduce by about half. Add the seafood stock. Season with salt and pepper. Turn heat to high and cook for 5 minutes. Add the parsley. Taste for seasonings, adjust to your taste, and serve tossed with the pasta and seafood prepared above.

Thoughts on Fish

With the warm weather teasing us here in Washington, I've been asking friends for ideas on spring and summer recipes. I welcome thoughts from readers, as well. One of my friends suggested that many home cooks may be intimidated by preparing fish. Since fish is well-suited to warm weather cooking because it's light and nutritious, I thought I'd share some general thoughts on the preparation of fish. I have posted a few seafood recipes before, and hope you'll consider trying some of these as you experiment with your new-found fish skills.
There are a few different categories of fish that we commonly prepare at home. There are, of course, shellfish. Shellfish are broken down into crustaceans; such as shrimp, lobsters, and crabs, and bivalves, such as clams, mussels, oysters, and scallops. I consider shellfish the easiest to prepare because they're generally forgiving (please do not construe this as endorsement of overcooking), very flavorful, and work well in lots of different kinds of cuisine. They are easy to saute, grill, steam, poach / boil, or fry. As a creature of the South, I love fried seafood. If there's demand, I'm happy to post some fried seafood recipes. I have my fair share.
Unless you're by the ocean and buying local seafood, it is likely that the seafood you're buying has been frozen. This is perfectly fine. If you're not going to use it right away, buy the frozen stuff. It will obviously keep longer and you can decide how long it thaws. Shrimp and scallops are incredibly easy to thaw in a bowl of cold water for about 30 minutes. Only buy oysters in season, usually months ending in "R." I love fried oysters, but nothing beats a raw oyster on the half shell with a few drops of mignonette sauce or lemon juice. I adore steamed mussels with white wine, garlic, shallots, and parsley... and of course a bit of butter. This is so easy to prepare it's embarrassing. Add the aforementioned to a steam pot. Cook for 5-8 minutes, until the mussels are open. You're done. Clams are great steamed or even cooked on the grill, right in their shells. I love to add everything on this list to a bowl of hot spaghetti with some olive oil and fresh parsley for a wonderful summer lunch.
It sounds hard, but is actually incredibly easy to steam fresh blue crabs with lots of delicious crab boil and Old Bay seasoning.
When it comes to fish, inexperienced cooks tend to balk a bit. Friends have called me after disasters of fish stuck to the bottoms of pans, burned on grills, overcooked, or otherwise just plain ruined. There are several techniques for avoiding problem fish. Properly cooked fish begins with the best ingredients. Only buy fish that lacks any fishy odor, is clean and appropriately firm to the touch, and lacking any dryness or discoloration. When grilling fish, the most important thing is to ensure that the surface of the grill is exceedingly hot. An under-heated cooking surface will cause fish to stick and pull apart when you try to turn it. Only cook fish for a few minutes per side. If you're very unsure about whether or not a piece of fish (especially a thick cut salmon or filet of sea bass), feel free to finish in the oven. Many professionals advocate this technique of grill / stovetop to oven, and it does produce a great result. Do not over-season fish. Many supermarkets sell marinated tilapia, catfish, and salmon in their seafood cases and I find that the acids and preservatives in the marinades tend to produce a ceviche-like product, cooking the proteins of the fish before you have a chance to apply your own flavors. I counsel that you avoid these convenience preparations, as you will only end up disappointed. A healthy sprinkling of salt and pepper over a light vegetable or olive oil is really all a piece of fish needs to stand up to high-heat pan cooking or even a grill.
Many fruits of the sea are enjoyed better raw than cooked. I love a fried oyster, but the best I have ever had are naked on the half shell. The same is often true of clams. A scallop ceviche or salmon sashimi, prepared in the right kitchen with the right product, is far more transcendent than even the most decadent fish and chips. The best advice I can give is to follow some of the recipes I have offered in the blog, some from your favorite cookbooks, and experiment. Don't be afraid of fish! All you need remember is not to overcook, over season, or overlook your seafood on the stove.
This topic is one on which I'd really value the guidance of my readers. Please, in the comments section, or to my e-mail address, bring to my attention various recipes or dishes involving seafood that you'd like to see. I will do my best to test the best variations of your requests and post the results here! Thank you for reading!

Potato Wedges

For some reason, I have accidentally omitted potatoes from my shopping lists lately. It's a shame, because I love to make herb roasted potatoes with meat or chicken. A couple of months ago, the local supermarket had some huge russet baking potatoes on sale, so I bought a couple of pounds. Baking potatoes are a little mealy for roasted potatoes, but great for potato wedges. Here's an easy recipe for wonderful baked potato wedges with a seasoning mix that helps them get delightfully crisp.

Potato Wedges
Serves 4
Prep Time: 5 minutes
Cook Time: 40 minutes 

• 2 large russet potatoes
• 1/4 cup vegetable oil
• 1 tsp cayenne pepper
• 1 tsp finely ground black pepper
• 1/2 tsp paprika
• 1 tsp thyme
• 1 tsp garlic powder
• 2 tsp kosher salt (plus more to taste)

Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper or aluminum foil. Cut the potatoes into wedges, about into eighths.
Toss the potatoes with the oil and spices until evenly coated.
Place in a single layer on the sheet pan, arranged neatly for easy turning.
Bake for 20 minutes. Turn each potato wedge over to brown the other side.
Bake for another 20 minutes, until brown and crisp. If the potatoes are resisting browning in your oven, as they do in mine occasionally, feel free to turn on the broiler for a few minutes. Watch them carefully!
Serve at cookouts, especially with burgers in lieu of french fries!

Easy Beef Stew

It's hot outside! It's definitely time to fire up the grill, drink iced tea, and make things that cook quickly and go well with the summer heat. This is not one of those recipes, but it comes to mind because of the few days of rain we've had here in Washington. It's going to take a few hours, but it comes out perfect and delicious every time. If you'd prefer to make it in a slow cooker, you can just throw everything together at once. I still recommend the stove top, but there is certainly virtue to convenience. This recipe, much more than most, is just a suggested framework. Adjust to your preferences and enjoy.

Easy Beef Stew
Serves 8
Prep Time: 20 minutes
Cook Time: 2 hours 

• 3 lbs lean stew meat, cubed (I recommend chuck or boneless short ribs)
• 2 quarts beef or chicken stock
• 12 oz frozen "vegetable soup mix," easily available in your supermarket's freezer, or your choice of chopped or diced vegetables, fresh or frozen (should include at minimum carrots, celery, and onions)
• 1 28 oz. can of crushed tomatoes
• 1 cup flour, for dredging
• salt and pepper, to taste

 Season the meat with salt and pepper and dredge until evenly coated in the flour. Brown in a large Dutch oven in small batches and set aside.
De-glaze the pot with the stock and scrape all the browned bits from the bottom of the pot. Bring to a simmer and add the tomatoes and meat. Simmer, covered, for at least an hour. If you're feeling ambitious, this would be a great time to add a bouquet garni (a bundle of herbs tied in cheese cloth or kitchen twine). This is a great flavor booster, but you may not have the ingredients on hand. Add the vegetables and cook for another 30 minutes to an hour. Serve hot.
In the slow cooker variation, the browning step is omitted (and I'd recommend not flouring the beef). Just throw everything in a slow cooker and cook on low for 8 hours or so. It's not perfect, and the texture and flavor is less pronounced. It will work, though, in a pinch, and you can always augment the flavor with herbs and spices of your choosing.

Ginger Dressing

This is one of those recipes I have to post by popular demand of my friends. It's based on a salad dressing they used to serve at a great sushi place in Charleston on King Street called Sushi Hiro. I confess I haven't eaten at Sushi Hiro in years, but this particular condiment from the early 2000's is certainly a keeper.
This makes about a pint and a half of dressing, so I'd say package it in old pasta sauce jars and it should keep up to a month in the fridge. It's wonderful on salad, but also a pretty good dip for crudites or topping for fish or grilled chicken.

Ginger Dressing
Yields 14 oz +/- of dressing
Prep Time: 10 minutes

• 1 cup peeled, chopped carrot
• 1/2 cup chopped fresh onion (about 1 chopped small onion)
• 1/4 cup peeled, chopped fresh ginger
• 1/4 cup soy sauce
• 1 tbsp siracha chili sauce
• 2 large cloves garlic, peeled and roughly chopped
• 2 tbsp ketchup
• 1/4 cup rice wine vinegar or white wine vinegar
• 1/2 cup vegetable oil
• salt and pepper to taste

Combine all ingredients except the oil in the bowl of a food processor or blender. While the mixture is being blended, drizzle in the oil until the dressing is smooth. Tiny bits of ginger and carrot will remain. This is the desired texture.
Taste for seasonings. Adjust according to your taste. I often find that, depending on the strength of the onion or sweetness of the carrots, you may want more vinegar or soy sauce).
Blend again and chill before serving.

Lots of Skewers

I posted Shrimp Skewers a couple of weeks ago, and with the acquisition of a quality charcoal grill, have tested a number of other skewers. As with most meat preparations, the grilling technique is important, but secondary in many ways to the marinade. I am generally a proponent of the "olive oil, salt, and pepper" school of thought, but it's really nice when company is over to dress it up a bit with lots of great flavors. With beef, I like to deepen  the natural "umami" flavors that are usually present in good meat, but with chicken, I like to brighten the flavors with herbs and acid, while keeping it simple. Here are some suggestions that have worked for me. Please let me know what you think!

Beef Skewers
This marinade will work for roughly 2 lbs of beef, which I recommend you cube yourself. I have tried a few different cuts and have to recommend good sirloin. The cooking time depends on your taste, the cut of beef you use, and how hot you have your coals or gas. Be careful not to overcook!

• 1/4 cup scallions, sliced
• 1/4 cup garlic, sliced
• 2 cups red wine
• 1/4 cup balsamic vinegar
• salt and pepper to taste

Marinate the cubed beef for 4 hours, skewer, and grill. Use lots of coals and get them very hot! Cooking time for medium rare will be very brief.


Chicken Skewers
I use this marinade for white and dark meat chicken, about 3 lbs is perfect for this amount of marinade, but you must use all of the same cut on your skewers. Don't mix white and dark or you will have a very over-cooked breast portion or woefully under-cooked thigh portion. Again, be careful not to overcook!

•  1/2 cup white wine
• 1/4 cup dijon mustard
• 1 tbsp chopped, fresh thyme
• 1 tbsp chopped, fresh oregano
• 1/4 cup lemon juice
• 1 tbsp lemon zest
• 1 tbsp garlic powder
• 1 tbsp salt
• 1/2 tbsp cracked black pepper (more to taste)

Some general notes that I'd like to share about kebab cooking include care when choosing skewers, not overcrowding your skewers, and not concentrating too much on how they look. You can make gorgeous skewers, but if you have lots of pretty meats and veggies with different cooking times, you're bound for disappointment. Also, even if you soak your skewers, they may burn. If this happens, just go with the flow and remove the meat into couscous or a salad. Keeping an eye on them will prevent this, but your eyes can only do so much. Metal skewers never burn, but are more cumbersome to clean up. Finally, space out your meats and vegetables. If you crowd your skewers, you'll have burned outsides and raw insides because insufficient surface area will be exposed to heat. Just use common sense and enjoy this delicious summer tradition.

Comments on Bourbon Brown Sugar Glazed Salmon

Some of you may recall my recipe for Bourbon Brown Sugar Glazed Salmon, which I tested 3 or 4 times before I "got it right." Well, I made it again recently with a friend -- not quite by the book -- and it came out not quite perfect. I think I let the glaze reduce a bit too much, as once it cooled it was quite tough to drizzle. Another challenge was that my friend and sous chef saw fit to accidentally double the sugar. The flavor was a tad flawed because the sugar was white and not brown due to a shopping snafu. Anyway, one thing I noticed independent of the sauce problems, the salmon needs to be seasoned before the sauce goes on. It's also only necessary to cook the salmon for about 10 minutes in my oven -- at 450, not 400. It's also wise to put it under the broiler for 2 minutes in any case, because even at at high temperature, again my my terrible oven, browning was an issue. My first recipe worked when I tested it, but I think the adjustments suggested here will make it a better dish. Has anyone tried it? Any thoughts?

Raw Ahi Tuna Salad

If you're uncomfortable with raw fish, this probably not the recipe for you. It's similar to a basic tuna tartare, but I like it for different reasons. For one, the recipe calls for yogurt, which is creamy and tangy. I recommend serving this immediately, using very cold ingredients. This way, the acid in the yogurt doesn't toughen the fish, and you experience all the fresh flavor.

Rare Ahi Tuna Salad
Serves 2
Prep Time: 20 minutes
Cook Time: None

• 8 oz sashimi quality ahi tuna, or other similar sushi quality fish, finely diced 
• 1/2 tsp prepared wasabi
• 2 tbsp Greek yogurt, such as Fage
• 2 tbsp scallions, thinly sliced
• 1 tsp lemon zest
• 1 tsp black sesame seeds
• 1 tbsp extra virgin olive oil
• salt and black pepper to taste

Combine the ingredients for the dressing with a whisk until combined. Taste for seasoning. Toss with the fish. Serve on tortilla chips or toasted wonton wrappers. Also excellent with a peppery arugula salad dressed with lemon juice and olive oil.