Wish Upon A Chef

It seems like only yesterday I thought about what I'd say if I were giving a commencement speech to the class of 2010 and here it's already time for the Class of 2011 to sharpen their pencils and break out their new Blue Horse notebook. The TV is full of back-to-school shopping ads which cause my nights, even twenty years later, to be filled with the typical first-day-of-school anxiety dreams.

Since I've already advised last year's graduating class, allow me to start this school year off by spewing words of advice for teachers, especially history teachers. When I was a kid, we'd open our American History books to Page 1 and begin. Every. Single. Year.

Thanks to that, I can kick some serious booty in Trivial Pursuit when it comes to questions about Christopher Columbus, Pilgrims, and pioneers. Just as we'd get to the good stuff, it was time to close the books for summer, and you guessed it....Page 1 was always waiting for us the next school year, just like we'd never seen it before in our lives. When you get past the 4th or 5th grade, there's really no need to remind us that Columbus sailed the ocean blue in 1492 and the pioneers lived in log cabins and fought Indians. Is it so wrong to skip a few chapters and learn about more recent stuff like the JKF administration, World Wars, and communist China? Evidently.

The only pioneer I care to know anything about these days is Ree Drummond aka Pioneer Woman. You can read about PW's story, Black Heels to Tractor Wheels, as she tells it far better than I ever could, but her main claim to fame is that she was a bonafide city girl who fell in love with and married an Oklahoma rancher known as Marlboro Man and became an "accidental country girl." She, like so many of us bloggers, started documenting her thoughts and ramblings and before long she had millions (literally) of followers, a cookbook, book tour and an upcoming movie about her life (unlike so many of us bloggers). Just like the pioneers in my history book, she lives in a farmhouse (albeit a VERY NICE farmhouse) and her family works the land and farms cattle and horses.

There are lovers and haters of Pioneer Woman and I'll admit that I don't follow her on a regular basis anymore simply because I have a short-lived attention span but you can read and decide for yourself if you think she's really "keeping it real." I fall into the category of thinking that Ree started her story as a real thing but soon realized that she had a knack for story-telling and capturing an audience and used it much to her benefit. Personally, I'm inspired by her progress and find motivation in her ability to build an empire based on herself. What she's accomplished is really no different than the likes of Martha Stewart or any other self-made female. And like all females who pioneer the frontier of breaking the glass ceiling and carving a name for themselves, she must also fight the Indians of ridicule.

I did not feel motivated, however, to stand in line for hours and hours on end to get my copy of her cookbook signed when she recently visited the Queen City on her book tour. I left my copy at the desk for Ree to sign and picked it up a few days later. The book is beautifully illustrated and while it doesn't contain any new, earth-shattering recipes, it does bring back to mind some long forgotten favorites that have been tucked away in my recipe box for eons. Again, I bought the book simply for inspirational value and it will soon claim it's rightful place on my over-burdened cookbook shelf.

Before I close the book on this piece of blog history, I'll leave you with Pioneer Woman's recipe for jalapeno poppers, which I made for a cookout last weekend. In an effort to "keep it real," my next post will detail how these things caused myself and all other party guests to nearly die alone on the prairie with a severe case of heartburn. Zantac anyone?

Pioneer Woman's BBQ Jalapeno Poppers

18 fresh jalapeños
One 8-ounce package cream cheese
½ cup grated cheddar cheese
1 green onion, sliced
18 slices thin bacon, cut into halves
Bottled barbecue sauce
Toothpicks
Rubber gloves (or plastic bags) for working with jalapeños

Preheat the oven to 275ºF.

Begin by cutting jalapeños in half lengthwise. Try to keep the stems intact. They look prettier that way.(Important: Wear gloves when working with fresh jalapeños or you'll curse the ground on which I walk because you'll wake up in the middle of the night with throbbing fingertips. And that's nothing compared to what happens if you accidentally scratch your eye—or worse, something else.)

With a spoon, scrape out the seeds and light-colored membranes. Remember: The heat comes from the seeds and membranes, so if you can handle the sizzle, leave some of them intact.

Now, in a bowl, combine the cream cheese, cheddar cheese, and chopped green onion. Mix the ingredients together gently. And don't feel you have to use an electric mixer. I do because I'm lazy and don't like to exert myself. Ever. (Too much scrubbing clothes on the washboard, I suppose.)

Next, stuff each hollowed jalapeño half with the cheese mixture.

Wrap bacon slices around each half, covering as much of the surface as you can. Be careful not to stretch the bacon too tightly around the jalapeño, as the bacon will contract as it cooks.

Brush the surface of the bacon with your favorite barbecue sauce. Chutney or apricot jelly works well, too!

Secure the jalapeños with toothpicks and pop them in the oven for 1 hour, or until the bacon is sizzling.

Serve hot or at room temperature, and watch them disappear within seconds. I've seriously caught guests stuffing these into their purses. Sometimes I have to call law enforcement.

Variations:

For a simpler version, omit the cheddar and green onion from the cream cheese.

Cut sliced peaches or pineapple into small bits and press them into the cream cheese before wrapping the jalapeños in bacon.

Use Pepper Jack cheese in place of the cheddar cheese.

If I could spend my days frolicking with the Boy Toy in the Caribbean sand, I would.

But since I have bills to pay and the sand chafes me, I'll settle for being reminded of the Caribbean with these yummy fresh fruit and chicken kabobs.

Quick and easy to make, these kabobs are perfect for the grill and keeping you out of the kitchen during this blazing hot summer.

If you don't have the time to marinate, just baste them with the glaze while grilling but I do recommend marinating if you have the time ~ since the marinade ingredients are so light, it adds a little more depth to the flavor. I like to serve these with a simple side dish like rice or a green vegetable and a light salad.

Simplicity. Deliciousness. The next best thing to building sand castles in the Caribbean with the Boy Toy. Almost.


Caribbean Chicken Kabobs

Serves 6

1-3/4 cups honey
3/4 cup fresh lemon juice
1/3 cup fresh ginger
1/2 cup Dijon mustard
4 pounds boned and skinned chicken breast, cut into 1" cubes
6 each plums -- pitted & quartered
4 cups fresh pineapple -- cubed
2 cups coconut, toasted

Combine first four ingredients. Skewer chicken and fruit then use half of the marinade to marinate chicken for several hours or overnight. Grill, turning and brushing frequently with remaining marinade. When chicken is done, roll in toasted coconut.

Imitation is the sincerest form of flattery.

Growing up, my BFF was a couple of years older than me and those extra years guaranteed that she was the first to advance to more grown-up things. When she showed up astride a shiny red 10-speed and out rode me and my little blue bicycle, I was envious. I wanted one of my own and a few weeks later when I peddled up on my bright yellow Schwinn, she called me a copycat and was less than flattered. I was hurt ~ couldn't she see that I wanted to be just like her? Of course, I was as equally unimpressed a few years later when I caught her kissing my date at a party.

In the world of recipes, alot of time, energy and websites have been dedicated to copying and recreating food enjoyed from favorites restaurants. If you have a hankering for bread sticks from the Olive Garden or Bonefish Grill's Bang Bang Shrimp, check out this copycat recipe source.

But if you're like me and crave the Lobster Martini from Mickey and Mooch and the Gambas al Ajillo (shrimp sauteed in garlic and olive oil) from Miro Spanish Grille then look no further than right here, my friends! These aren't exact replicas (dare I say they may even be better than the real thing?), but they're close enough that I think both restaurants would be flattered to know that I'm reminded of good times long ago spent noshing there with someone special.

Call me a copy cat if you wish ~ I've been called much worse!



Seafood Martini
Serves 4
inspired by Bon Appetit, August 2007

Gazpacho Sauce
8 ounce bottle clam juice
1 cup chopped fresh cilantro
3/4 cup can crushed tomatoes with added puree
1/4 cup unseasoned rice vinegar
2 tablespoons fresh lime juice
2 tablespoons prepared horseradish
hot sauce, to taste
1 garlic clove, pressed

Seafood
1 cup 1/4" cubes seeded plum tomatoes (about 3 large)
1 cup 1/3" cubes peeled pitted avocado
1 cup 1/4" diced seeded cucumber
1-1/2 cups cooked lump crabmeat (5 to 6 oz), cut into 1/2" cubes
16 cooked peeled deveined medium shrimp
1-1/2 cups shelled cooked lobster meat (5 to 6 oz), cut into 1/2" cubes
Lime wedges
Fresh cilantro sprigs

For gazpacho sauce: Combine all ingredients and season with salt and pepper. Cover and refrigerate until cold, about 4 hours or overnight.

For seafood: Divide tomatoes, avocado, and cucumber among 4 large martini glasses or deep goblets. Top with crab, dividing equally. Top with about 1/4 cup gazpacho sauce. Divide shrimp, then lobster among glasses. Divide remaining sauce over top. Garnish with lime wedges and cilantro sprigs.
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Gambas al Ajillo (Shrimp in Garlic)

1 lb. shrimp, 25 count per lb. or larger, if you wish
4 large cloves garlic, pressed
1 teaspoon paprika
1 teaspoon red pepper flakes
2 ounces Cognac or dry sherry
1/4 cup olive oil
3 teaspoons chopped fresh parsley
1 lemon for juice
French bread baguette

Peel shrimp. Heat oil over medium heat. Add garlic and red pepper flakes and saute for about a minute or two or until they begin to brown. Do NOT burn the garlic or you'll have to start over!

Raise heat to high and add shrimp, lemon juice, sherry (or Cognac) and paprika. Stir briskly about 3 minutes or until the shrimp turn pink and curl.

Remove from heat and transfer to a warm platter and season with salt and pepper. Sprinkle with fresh parsley.

Serve with French baguette that has been warmed to sop up the garlic oil.

Goat cheese and sweet cherries.

Combine them both in a leafy green salad dressed with a simple homemade vinaigrette and it's heaven on a plate!

With temperatures in the high 90's and even reaching 100 a few times, it's been too blazing hot here in the Carolinas to cook, let alone eat, so my meals have consisted mainly of salads or light snacks. Many thanks to a back issue of Bon Appetit magazine for giving me the idea to pair two of my most favorite things!

Enjoy and stay cool...oh, and even though the recipe says you can prepare the goat cheese ahead of time, don't. It only takes a few minutes and it's best when baked just before topping the salad. I do think the dressing tasted better prepared the day before.

Mesclun and Cherry Salad with Goat Cheese
June 2008 Bon Appetit
Serves 6

•2 tablespoons roasted almond oil or olive oil (I used toasted hazelnut oil)
•2 tablespoons finely chopped shallot
•2 tablespoons chopped fresh tarragon
•1 tablespoon fresh lemon juice
•3/4 teaspoon finely grated lemon peel
•3/4 cup sliced almonds (about 3 ounces)
•1 large egg
•1 tablespoon water
•1 11-ounce log soft fresh goat cheese, cut crosswise into 6 rounds
•6 cups (packed) mixed baby greens or baby spinach
•1 cup halved pitted fresh Bing cherries or other dark sweet cherries (about 7 ounces whole unpitted cherries)
•1/2 cup 2x1/4-inch strips fresh fennel bulb


•Preheat oven to 400°F. Whisk first 5 in small bowl. Season dressing generously with salt and pepper.
•Spread almonds on plate. Whisk egg and 1 tablespoon water in small bowl; sprinkle with freshly ground black pepper. Turn goat cheese rounds in egg mixture, then coat with sliced almonds, covering all sides. Place on rimmed baking sheet. DO AHEAD Dressing and goat cheese rounds can be made 4 hours ahead. Cover separately and chill. Bring dressing to room temperature and whisk before using.
•Bake goat cheese rounds until cheese is warm but not melted, about 10 minutes.
•Combine greens, cherries, and fennel in large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Place 1 cheese round on each plate and serve.

When I was a kid, if there was ever a time that my mother put something new and unfamiliar on the dinner table that looked even remotely unappealing (beets instantly come to mind), I would try my best to ignore the fact that it was there and the conversation would eventually go like this...

Mom: "Alison, eat a beet."

Me: "Ewwww. No."

Mom: "Try it. Have you ever eaten one before? How do you know you don't like it if you don't try it?"

Me: "I ate one at Mamaw's house."

Even though I'm well past the age of being sent to my room for outright lying to my mother, I still try to get by with that excuse. Not so much anymore because I'm a bit more adventurous than I was at age 12, but my mother still goads me into trying different things. Oysters, for instance.

I tried Oysters Rockefeller once and I won't tell you what I thought of it and I don't care that you can deep fry it in some grease and make it crunchy. Oysters just ain't for me.

Then I ran across this Shrimp and Smoked Oyster Chowder recipe from Food and Wine and normally I wouldn't have a problem substituting one ingredient for another in soup/stew or totally leaving one out, but the recipe verbage talked about how much flavor the smoked oysters added to the stew. So I bought the can of smoked oysters, popped the top, and based on the looks of what I saw, realized my feelings for oysters had not changed one bit since the Rockefeller days. Flavor I can deal with, an actual oyster I cannot. I figured I would add the little buggers for flavor then sift through and leave them at the bottom of my soup bowl. And then a thought struck me...if I chop them up really small, I won't know they're in there!

It doesn't matter that it was minced into the size of a grain of sand, what matters is I can now proudly say I've eaten an oyster!

Shrimp and Smoked Oyster Chowder
Food and Wine, March 2010
Serves 6

3 cups water
1 cup bottled clam broth
1/2 pound medium shrimp—shelled, deveined and quartered, shells reserved
6 garlic cloves—4 smashed, 2 minced
1/4 cup dry sherry
1/2 teaspoon crushed red pepper
2 bay leaves
1 onion, chopped (about 1 1/2 cups)
1 tablespoon extra-virgin olive oil
1 small fennel bulb, cored and finely diced (1/2 cup)
1 celery rib, finely diced
1 small green bell pepper, finely diced
One 14-ounce can peeled Italian tomatoes, finely chopped and juices reserved
1 medium baking potato, peeled and cut into 1/2-inch pieces
Salt and freshly ground black pepper
6 ounces skinless grouper or cod fillet, cut into 1-inch pieces
One 3-ounce can smoked oysters, drained and chopped
1 tablespoon Worcestershire sauce
1 cup buttermilk, at room temperature
2 tablespoons chopped flat-leaf parsley


1.In a large saucepan, combine the water and clam broth with the shrimp shells, smashed garlic, sherry, crushed red pepper, bay leaves and one third of the onion. Bring to a boil and simmer, covered, over low heat for 20 minutes. Strain the shrimp stock into a heatproof bowl and discard the solids.

2.In a soup pot, heat the oil. Add the fennel, celery, bell pepper, minced garlic and the remaining onion. Cover and cook over moderate heat, stirring once or twice, until the vegetables are barely softened, 3 minutes. Uncover and cook until tender, 3minutes longer. Add the tomatoes with their juices and the shrimp stock; bring to a simmer. Add the potato, season with salt and pepper and simmer until just tender, 15 minutes. Add the shrimp, grouper, oysters and Worcestershire sauce; simmer until cooked through, 3 minutes. Off the heat, stir in the buttermilk and parsley. Serve in deep bowls.