Guest Cook Thursday: Shrimp and Grits!

Today's little tasty treat from Kat, who posted up this one up last week and looked so damned good I just HAD to share it. The recipe looks pretty solid as is. She told me she got it from the Food Network so we can always have fun with this too.

TPC NOTE: You can do this recipe as is, or spice up the shrimp with a little red pepper flakes or a little hot sauce. And how about just a pinch full of some chopped/minced fresh Jalapeno Peppers to sprinkle on top at the end. And for the Grits, feel free to substitute some Parmesan Reggiano (you KNOW how I love that stuff) or maybe even a cheese you're fond of...you know the rule...test...taste....and have fun.....OK Let's prep....

Here's What You Need:

4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Thanks Kat! This really looks awesome!

WINE NOTE: OK...I'm going a little crazy here. The call is for champagne. I mean come on. Shrimp?...Champagne? Hello?? Couldn't ask for a better pair. The chill and crispness of the bubbly cuts into a little of the heaviness of the meal. Just delightful I'd say.

Until we do this again....Keep those recipes coming in!

Enjoy....Have Fun...and Eat Well!

TPC

Restaurant Review: Scarpetta NYC

Please I pray you, hear it now, for I would lay rest the grace in my tongue and speak plainly.

Places like these are far too rare to cheapen with heavy handed words.....go...you won't regret it....and for your first time, put yourself in the very capable hands of the staff....DO the tasting menu with whomever you bring with you, you will have the greatest variety with this choice as the mix the plates between the couples.....you know the sign of a good tasting menu is when you say "Oooo I want more of that!" and you say it for just about every plate.

Things you will remember and talk about the next day:

The Stromboli in the bread basket, which hits the table upon ordering the Tasting Menu. After one bite of the luscious goodness, you will know you are in for a treat this night...

The Creamy Polenta with a Fricassee of Mushrooms. The richness of this dish speaks volumes of the care given to this menu. You will want more....but be happy to have been part of even this much.

The Fritto Misto. Very light, one of the top 3 in the city.

The signature Spaghetti with Basil and Tomato. This is NOT you're Mother's Spaghetti. Don't overlook this thinking that....

The Duck and Foie Gras Ravioli...with a Marsala Reduction....I mean really? Just silly. So good.

AND you MUST....listen to me....MUST get the Banana Budino for dessert. Just sinful....and I don't do desserts....

The Sommelier was spot on with any recommendations...but the wine pairing is the easier (yet still wonderful) choice.

And....lest I forget...the atmosphere....well...is something....something like this...



Why are you still reading this??? Just go!

Until we do this again....

Enjoy....Have Fun...and Eat Well!

TPC

Hot and Comfy.... Braised Chicken Thighs with Rosemary and Chiles

Did you ever just NEED one of those "chase the cold away" comfort meals. I know I often do during this time of year. A good comfort meal can almost be like Mom putting her arms around and saying welcome home. And THAT is always a good feeling isn't it? And I can tell you, there is nothing better than walking into a house that has those warm inviting smells that immediately put you in a comfort zone...well that and a couple of glasses of wine. If I do my job today, I'm going to do a little of both and hopefully make you the hero of the day in the process..

Today we are going to do a little braising and add a little kick to it. The dish is called "Braised Chicken Thighs with Rosemary n Chiles". Braising is a VERY easy process which really allows you to get things done. And of course....you guessed it. It's easy to do to. Don't let the name intimidate you, braising is simply the process of browning a meat and then letting it simmer in a sauce, covered on a low heat. That's basically it. And you know that something that simple gives us a TON of room to try new things and have some fun. Ok....Let's prep.

Here's What You Need:

• Chicken Thighs with the skin and bone (Figure about 2 thighs per person, DON'T use breasts they dry out to easy)
  
• Flour
• 1 tbsp minced fresh Thyme (really mince it as it's going into the flour)
  
• 1 tbsp minced fresh Oregano (also going into the flour)
  
• Sea Salt
• FG Pepper
• Olive Oil
• 4 Garlic Cloves (just crush these no need to chop)
  
• 1 bunch fresh Rosemary
• 2 Red Chiles Peppers (or jalapenos if you can't find red chiles)
  
• 1 1/2 cups Black Olives (whole or half, but whole makes a better presentation)
  
• 1 btl white wine (you know the rule here)
  
• 4 cups chicken stock (bouillon cubes work here jut fine)
  
• 1 bunch Italian Parsley
  

Preheat the oven to 400 degrees F

In a bowl shallow enough for dredging, combine flour, thyme, oregano, salt and fg pepper. Dredge the thighs in the seasoned flour and set aside.

In a large pot, fry the olive oil, garlic, rosemary and peppers to infuse the oil with their flavors.

TPC NOTE: When I say crush the garlic, literally that's what I mean. Lay the side of your chef's knife on the garlic (blade pointed away...you psycho) and give the blade a quick smash with the your palm. This way you still get the garlic flavor but not as intense as if you chopped or minced it. You can also do this with the pepper. Though I like the heat and I cut the pepper up, seeds and all.

Remove the rosemary, garlic and peppers and set aside. Place the seasoned thigh pieces in the pan and cook for 7 to 10 minutes, on both sides, until the meat is golden brown. Place the reserved rosemary, peppers and garlic back into the pan and add the olives, wine and chicken stock. I would only put enough liquid to go up halfway on the chicken. Keep the skin side up. Place in the oven and cook for 30 minutes.

When cooked, remove the chicken from the pot with a slotted spoon and place on a platter. Reduce the remaining liquid on a high heat until it coats the back of the spoon then pour over the chicken platter. Throw some roughly chopped parsley for affect. Serve on a big platter "family style" for a really nice feel. You can serve with pasta or vegetables or steamed potatoes. I went with some Pan Fried Gnocchi and Roasted Brussels Sprouts with Bacon.

WINE NOTE: This is a hearty meal with a kick that can become serious (depending how you prepare it) and because this can be a little tricky, I went for a little help on the wine choice. Lucky my brother just happens to be a serious wine guru and when I get stuck he's better than any website I can think of for advice. Here's what he recommends here: "A big Zin or Syrah/Shiraz could pair well with that you're thinking. Something with a lot of fruit as the spice is going to cancel out a lot of the fruit and accentuate any tannins there are." Done and Done. Thanks Jim!

Until we do this again....

Enjoy....Have Fun...and Eat Well!

TPC

Wine Break...an unexpected Syrah

My philosophy on wine has always been this.....find what you like....find more things like that.....buy as much as you can. Simple right? I know some wines and maybe you could say some very good ones, but I am by no means a wine snob. It takes some time folks. Remember Wineries, remember varietals, hell remember the damn label if you must, but start somewhere because the joy of a fine glass of wine is not easy to measure these days. But from time to time I'll share little gems I come across. Like this one....let's pop the cork.

2008 Owen Roe Syrah "Ex Umbris"

I actually came across this lovely Syrah by accident. I was on a local online sight and I noticed the Owen Roe name. I've had the Abbot's Table before (as you may have) and I have to say it's one of my favorites. But I had never had the pleasure of the Ex Umbris...until now 'Ex Umbris' is Latin for 'out of the shadows'..."Originally made as a one-off due to a wildfire that resulted in tremendously smoky grapes"...I'd say this goes down as a Happy Accident...and we all know how much fun those can turn out to be.

Once in the glass your nose will be treated almost immediately to aromas that are plum, jammy, blackberry and maybe even a little chocolate. No this is not a sweet wine. But that big jammy taste is so lush, it's almost velvety as it goes down.

You can drink this on it's own or pair it up with some Beef, Lamb, Venison, Duck or just a nice strong cheese(which I ALWAYS recommend).

You can find this bottle at many of the online wine stores....at least for a bit longer, as these go fast.

Until we do this again.

Enjoy....Have Fun...and Eat (er drink) Well!

TPC

Guest Cook Thursday: Georgia Sweet Squares

You know there a lot of people out there with great recipes to share. Some they did on their own. Some they found online or on a TV show. And some started with someone else's recipes and then they made it their own. And you know what? These people need a voice too! SOOOO in respect to all of these wonderful people.....Thursdays are guest cook days.

I've never been one to make desserts. Don't get me wrong, I like them, I just usually get so wrapped up in the making of the meal....and maybe a glass of wine or two....or three. And dessert tends to be the victim of my "indiscretions" if you will. But I was fortunate enough to sample this delightful little dish, which was brought over from my friend Katelyn for a fantastic dinner party of friends. I'm not sure of the source of the recipe, but when I asked for a picture she responded, "I don't have any, usually eat them all before thinking of photographing." Didn't she know she'd soon be on the hottest blog sweeping the online world!....Or mine for that matter! OK...let's prep.

Here's What You Need:

Georgia Street Squares :)

BOTTOM LAYER:
1/2 cup coco powder
1/4 cup sugar
1/2 cup butter
1 tsp vanilla
1 egg, slightly beaten
2 cups crushed Graham crackers
1 cup flaked coconut
1/2 cup chopped nuts (Walnut, almond....have fun)

In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly into lightly buttered 9X13 pan (i use 9x9 the squares come out a little thicker). Cover and refrigerate until firm (about an hour).

FILLING:
1/2 cup butter
3 Tbsp milk
2 tsp instant vanilla pudding mix
2 cups powdered sugar

In your electric mixer cream the butter. Beat in the remaining ingredients. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).

TOP LAYER:
3/4 cup chocolate chips (I usually use 1 cup)
1 Tbsp butter

In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the filling and refrigerate. (add milk for a better spreading consistency)

TO SERVE: To prevent the chocolate from cracking, using a sharp knife, bring the squares to room temperature before cutting.

WINE NOTE: When it comes to dessert wines it's really taster choice here. You could go with a Riesling, a Muscat or even a Port.

Well there you have it. I hope you enjoy them as much as the party did.....Keep those recipes coming in.

Until we do this again.

Enjoy....Have Fun...and Eat Well!

TPC

Resturant Review: Beauty And Essex NYC

What's cooler than walking into a pawn shop that opens up into a wide yet warm environment of elegance and class. I'll tell you what's cooler....

There is Champagne in the Ladies Restroom!!!

OK I'll jump straight to the point on this one....Lose the main dishes...they're fine but nothing special...DO THE RIGHT THING HERE....whether it's just two of you or a group of 8 go for the drinks and the appetizers...it's all about the small plates here.

Oh...There is Champagne in the Ladies Restroom!!!

On the drinkee drinks:

The Bright Boy Martini with Don Julio silver habanero infused tequila is clutch but not for everybody....also try the Golden Peacock with cucumber Hangar One & Junmai sake...they go down like liquid love.

Wait have I mentioned? There is Champagne in the Ladies Restroom!!!

OK on the appies side I would say must haves:

Oysters: duh

Pan Con Tomate: (go with the Burrata....it's a close your eyes and enjoy moment)

Kobe Beef Carpaccio: Even if you don't like Carpaccio you will like this...no seriously...I mean it...Trust Rob

The Bone Marrow (if just for the marmalade alone)

Chicken Fried Oysters (HERE is where it's ok to double up on
Oysters for your evening....go ahead...no really go ahead.)

Those are the top of the billing I would say, the others are good so just have fun with them and sample as much as you can.

Oh and one last thing....There is Champagne in the Ladies Restroom!!!

Until we do this again....

Enjoy...Have Fun...and Eat Well!

TPC

The One Irish Recipe We All Love...The Irish Coffee..

On St. Patrick's Days we're all a little bit Irish, are we not? So how could I not keep with the spirit? Oh sure, I could do Sheppard's Pie or even the classic Corned Beef And Cabbage, but that takes days of brining and could cost hundreds of lives...Wait what? Let's move on...

Keeping in theme of what we do here, we're going to tackle a simple yet savory (and quite rewarding) cocktail. Yes of course I'm speaking of the Irish Coffee. Now many people will argue that they make the best IC or know where the best one made. But I say unto you today that it IS (as always) a matter of personal taste. So again, I will use one of my favorite phrases (and you'll really love me for it this time) taste, taste, taste!!

You know most of the ingredients and we'll cover that, but make no mistake, the ONE thing you cannot change is the Irish Whiskey. Now people often ask me, "TPC what IS the difference between Irish Whiskey and Scotch Whisky?". No problem. I'll keep this broad and simple (and yes there's more than this, but these are the basics).

1. They spell Whiskey differently...as noted above.
2. Irish Whiskey is distilled three times as compared to Scotch's two.
3. Irish Whiskey uses a kiln dried malt barley, while Scotch uses a peaty smoked process.
4. Irish Whiskey has to be casked for at least three years, while Scotch only has to be casked for at least two

OK now you're a whiskey pro, or at least will be able to say something smart at the next party, gathering or local watering hole. So that means there's only one thing left to do...Let's prep.

Here's What You Need:

1 Heat Proof Glass Mug (and glass will do as long as it can withstand heat, I mean who has Irish Coffee Glasses just sitting around?)
Coffee (Use you favorite, or even espresso...bold)
Irish Whiskey (I won't use a brand here, unless of course they suddenly want to sponsor this blog)
Ground Cinnamon
Brown Sugar

For the Whipped Cream:

1 cup Heavy Cream (really cold)
2 tbsp Powdered Sugar
1 tsp Vanilla Extract (Or be bold like me in this one and use almond extract...remember have fun!)

Make the whipped cream first. In a pre-chilled bowl. mix the cream until you start to see some small peaks form (don't worry you'll know when when you see them). Starting add the sugar gradually, then the same with the vanilla. Mix until you see some nice serious peaks. Cover with cellophane and store in the fridge right away. KEEP IT COLD!

For the coffee. Use some freshly brewed batch of your favorite coffee (I'd go strong on the mix) Or you can even use a shot (or two) of espresso.

TPC NOTE: Before you brew, tap some cinnamon power directly into the grinds. This is SO much easier than adding to the liquid. Tap to taste of course.

Heat up your glass by filling it with hot water (kind of like a martini but with hot water). Empty the glass and fill with the whiskey. It's key to do this next and fast. It's kind of like a brandy snifter. The heat of the glass releases the whiskey's aromas. Yum. OK quickly follow with the coffee and stir. Smell that! yeah... Ok now spoon in 2 tsp of the brown sugar and stir, stir, stir. You're ready for the cream.

Slowly spoon in or fold in the cream trying not to mix the two (this may take a few coffees to get it down).

TPC NOTE: One trick is to heat the spoon so the cream comes right off of it. OR you can can spoon the cream into a freezer baggie, push it all towards one corner. Snip just a bit of the corner off with a scissors and voila you have a quickie pastry bag.

.......That's it. You're ready. Slainte!

Until we do this again...

Enjoy...Have Fun...and Eat Well!

TPC

What's in the Cupboard?...Linguica

Spring cleaning is a ritual most people go through once year, where they clean, scrub and throw a lot of things out. Well in the cooking world you should have a healthy spring cleaning. Not once a year mind you, but once a week. And whereas you may find a thing or two that needs to be tossed, you'll also find a lot of things that need to be cooked. AND you may just come up with some wonderful combinations. Such was the case for me last night. Here's what I found....

In the Freezer:

Some wonderful Spanish Linguica

In the Fridge:

Some Swedish Kale (1 bunch in this case) sliced

What I threw in:

1 Lemon
2 Cloves Garlic chopped
1 Onion sliced
Pinch of Red Pepper flakes (maybe two pinches)
1 Beer (any kind will really do)
Olive Oil
Sea Salt and FG Pepper to taste

And from just these few ingredients something wonderful, tasty and perfect to serve to guests came out. This is so quick and easy you'll be blown away. OK...Let's Prep..

In a frying pan, brown the Linguica on a med high heat. Once browned, deglaze the pan with some beer and lower the flame simmer the Linguica for an additional 15 minutes or more (the more you can cook this down the more it breaks apart when you out your fork in it...and that's never bad).

In a separate frying pan splash in some olive oil and cook the onions, garlic and a pinch of the red pepper flakes. after 2-3 minutes throw in the kale. Add salt and fg pepper to taste.

TPC NOTE: This will look like a lot of kale. But trust me, this will cook down to nothing, serving two people per one bunch.

Once the kale cooks down, taste test it to make sure it has a nice soft consistency. When it's soft enough, squeeze some lemon juice (again to taste here), but I'd say a half lemon at least. TASTE! give it another minute then plate up.

Feel free to serve with a side of mashed potatoes (yes I had those around). I did a quick Whipped Parmesan Potatoes for this dish. Here's how it came out.

WINE NOTE: Keeping with the them of what was around the house, I served this with an Italian Aglianico which is a wonderful black grape from the Basilicata region of Italy it has a nice deep ruby color with black fruit and earthy aromas. You can get a really nice bottle at a very reasonable price.

Until we do this again....

Enjoy....Have Fun...and Eat Well!

TPC

Quick Wins..

Every once in awhile you're put in a situation where you need a quick win. And sometimes, you can trip upon a new discovery that in itself can be a reward. This holds especially true in food. Many new dishes came from accidents, lack of ingredients or just dumb luck. This was one of those cases.

Picture yourself if you will in a classic Manhattan steak house. Crystal clear Martinis at the bar....the smell of seared beef wafts through the air. Sides of mashed potatoes, creamed spinach and sauteed mushrooms decorate each table with the majesty and the splendor of a thanksgiving feast. It was in this magnificent world in which I would err.

While dining with some colleagues and (of course) my CEO I couldn't help but comment to someone who had just ordered their steak well done. After verbally undressing this person for such an abomination, I had the bad fortune of having my CEO lean in and say, "I order my steak well done too" . DOH!

TPC NOTE: I would do the same thing today. Eating a fine piece of meat well done is still an abomination in my mind. The more you cook it, all you are really doing is cooking the flavor right out of it....blech....anyway...

Prior to our first courses being brought out (Seafood platter and Steakhouse Canadian Bacon) the staff brought out plates, lobster crackers, seafood forks and lemons. The Canadian Bacon was the first on the scene. Now my friend if you've never had the pleasure of tasting this dish, I tell you now.....go change that! About 5 times as thick as your normal smoked house bacon, this is a slice of heaven.

The servers laid the bacon out next to the lemon wedges. It was at this point my CEO asked me, "Well what's the lemon for?"...without even hesitating (and really needing a win here) I grabbed the lemon and squeezed it all over my bacon stating "It's for the bacon...you'll love it". He hesitated, watch me eat a bite and then tried it for himself. A broad smile spread across his face as he concurred with my incredible "cuisine savvy" conclusion. Whew.....

MY friends when I tell you about happy accidents, this was truly one of the happiest. The fresh bite of the citrus cuts through the heaviness of the bacon allowing the true smokey taste of the meat to come through. I will never eat bacon without the lemon again. So if you ever get the chance, please, by all means spritz your bacon with a little fresh lemon...you won't regret it and you'll be the hero at the table.

Until we do this again....

Enjoy....Have Fun....and Eat Well!

TPC

Puttanesca

With a most colorful background as to it's name, this dish is all about the very essence of using what you have on hand. A Mediterranean mouthful with every bit, it will give you an "old world" taste that you would swear was passed down from generation to generation in your family (btw there's nothing better than a good story with a dish). I would leave out the part that the dish is probably only 50-60 years from it's creation. Like many Italian dishes you will find that you can have many variations but the key, as always, is to taste, test, adjust, taste until you find the one that is to your liking. And once you do, you will find this dish as hearty and satisfying as a good pasta meal should be. Of course you can get it in a jar, but then.....really....

OK....let's prep....

What you'll need:

1 pound of pasta (A nice thick Spaghetti is best, but if you only have a Penne around, go for it)
1/2 cup of Pitted Olives halved gives a nice effect (black, Kalamata, Gaeta....got any left over from that Tuscan salad? of course you do)
3-4 Garlic Cloves chopped (as a garlic guy, I'm going 4, but your choice)
Red Pepper Flakes to taste
Olive Oil
6-8 Anchovy Fillets (I've seen tuna used, but in my opinion that's a whole different dish)
1 large can (28 oz.) Whole Plum and Peeled Tomatoes (break the tomatoes with your hand for a nice rustic look and reserve the juices too)
2-3 tbsp of Capers (rinse thoroughly and drain)
Italian Parsley chopped (about a handful)
Wedge of Parmesan Reggiano (to be grated)
Salt and FG to taste (this can be a very salty dish so you may not need a lot here)
I've seen an onion used in this dish as well. However you are dealing with some very strong ingredients and I've found that onions didn't really work for me. BUT you are more than welcome to add 1 onion (sliced for effect) and just add with the anchovies.

TPC NOTE: In this dish, because timing is very important (especially in cooking the garlic), I can't stress enough to have all of your ingredients prepped and ready to go in the pan.

Bring water to boil in a large pot. THEN salt the water. Throw in the pasta and cook until al dente. With the pasta ready, drain return to the pot and pour the reserved liquid from the tomatoes and give a quick toss. I would use just enough to coat.

As soon as the pasta goes in, in a large frying pan on a med flame, combine the oil, anchovy, red pepper flake and then garlic. Stir, stir, stir. IT IS KEY to make sure that you don't brown the garlic so keep it moving. Right about here you are going to get hit with one of life's most wonderful aromas. The garlic will literally welcome you home. Add the plum tomatoes and cook until you get a nice thick consistency.

Now you're ready for the olives, capers and parsley. No need to really cook here as the olives and capers are ready to eat from the can/jar and the parsley will give it's flavor with the mere heat from the sauce.

Combine the Pasta and the Sauce giving a quick toss. (If you're a little dry you can add some of the pasta water or the reserved juice. experiment here, but I'd go with the juice just on this dish.) Salt and pepper to taste.

Serve in warm bowls and grate the Parmesan cheese to taste over each bowl.

WINE NOTE: I think a Zinfandel or even a Pinot Noir would go very nice here. But again....if you're feeling slightly celebratory, open a bottle of bubbly!

Enjoy....Have Fun....and Eat Well!

TPC

Getting Healthy.....Salad Italian Style

Last night was a rough night, you had a big meal...maybe a few glasses of wine. And right now you just need to feel healthy. You now that feeling? Fear not TPC has just the thing that will get you back in the game, it's very healthy for you and of course tastes great. Today we're going to throw together a Tuscan Salad. Like many of things we talk about there are basics of a Tuscan salad with room for many variants, so again, it's what you have in the fridge and what you like to eat. And this is SO easy to make. If it take you longer than 10 minutes to make you're doing something wrong. Let's go see what's in the fridge and cupboard first...shall we? OK let's prep...

What you'll Need:
Some Lettuce (any kind of lettuce will do, arugula is great here but I love romaine) enough to fill as many bowls as your serving.
Some Cheese (Feta, Havarti, Swiss, Cheddar are all fine and you probably have them on the fridge, but if you have it....Parmesan Reggiano would be perfect)
One onion sliced (Red, White, Yellow all work, but be careful this can be overpowering, I literally take one slice, the semi dice up the slices)
1 Can of Beans drained and rinsed (Kidney Dark or Light, but as an Italian I always have a can or two of Cannelini beans lying around)
1 Lemon Some Olive Oil (You know what kind)
Some Olives (Simple Black or Kalamata work really great here pitted please.....OH and you go with canned black olives, SAVE a wee bit of the juice for the dressing)
FG Pepper Sea Salt (Course not fine)
Some Tomatoes (Grape, Cherry, Roma...whatever you have on hand)
Artichoke hearts...if you have them? Sure why not!
Nuts? Almond? Walnut? Go for it!

Here's what I had on hand: TPC NOTE: Just for clarification when I use the term "some" here I mean you will have to eyeball. This dish is about presentation and eyeballing. So have all your ingredients ready to go and as you're assembling put just enough but not too much in each bowl. You'll see what I mean as you make this. It's easier than it sounds. Would I give you something hard to do?

In a very large serving bowl or separate bowls combine the lettuce, beans, olives, tomatoes and onions. Give it a quick toss. Juice your lemon (remember to roll it first!) and drizzle over your salad. Follow with some olive oil. Coat but don't soak! And now the little secret....drizzle on some of the juice from the canned black olives (room temp if possible)....no one will ever guess and it's a wonderful mysterious flavor.

Grind the pepper and sprinkle on the coarse sea salt (course gives such a better texture to the salad). Take a peeler and slowly peel some of the Parmesan on to the salad. You can grate but not as impressive visually. If you are going with another cheese. Cubes are fine too. And if you really have a need for meat, tear up some Prosciutto, Speck, Serrano or even some Black Forrest Ham. Like below:
Nice. Simple. Quick. Healthy and of course very tasty. Great for lunch or a light dinner. And quite filling....

WINE NOTE: Here you can go with a nice Pinot, Chardonnay, Riesling.....orrrr....What ever you like to drink! Most reds go nicely here.

Enjoy, have fun....and eat well!

TPC

Where you at??? Gumbo time!

On Fat Tuesday, how do we not explore the wonder and glory which is gumbo. Whether you are Cajun or Creole (and yes there is a difference) surely you can agree how amazing gumbo can be. That being said, gumbo is as personal to those who make it as "gravy" is to Italians...yes that personal. And it's in that personalization of the gumbo that makes it so wondrous. Created in Louisiana in the early 1800's gumbo is a mix of 5 culinary cuisines. And there are literally thousand of different ways to make this. Why? Well basically after you make a roux (which we'll get into) the only other must have ingredient is okra (or file powder) though I don't use either. After that....it's anything goes...well almost. OK enough of the history lesson, time to get to it. Let's prep....

First and foremost..The Roux.

This is the hardest part. Once your passed this, you're on Bourbon St. (Couldn't say Easy St. on Fat Tuesday) What you will need. Equal parts fat and flour. In this case butter and flour. 1/2 cup each (That's a whole stick of butter...unsalted always please). Over a medium heat melt the butter. Once melted, slowly stir in the flour. Stir until a nice dark brown (Darker = Deeper flavors). Immediately remove from heat and let cool. TPC NOTE: Roux is going to take a long time of constant stirring, so set aside a good 20 - 30 minutes, because if this burns even a little bit you will need to start over...ugh.....oh btw....you can also buy Roux in a jar these days, but what fun is that!

Here's what you need:

1 Onion chopped or sliced (I like a big chop , not little it gives a great rustic look)
8 Cloves Garlic chopped
1 Bell Pepper Seeded and Chopped (I sometimes go 1-2 to Jalapenos instead...yeah)
1/2 bunch Parsley (Now when I say parsley I ALWAYS mean Italian, the other is...blech)
3 Celery Stalks chopped
1 bunch Scallions chopped (Tops are best here)
Salt, FG Pepper, Cayenne Powder, Bay leave, Paprika, Sage...All to taste. Tobasco? Sure why not,but don't let it overpower the gumbo
2 lbs Andouille Sausage
4 Chicken Breasts skin removed
About 2 gallons of water (sounds more than it is, this should serve 6-8)
4 Tbsp of your tasty Roux

In a large pan brown the Andouille and set aside. Then in the same pan brown the chicken and set aside. Don't be afraid to mix the flavors here and the browning of the meat adds a nice depth. You can also skip this part and add the meats directly into the gumbo without browning them, but I like the extra depth of flavor.

In a VERY large pot add a few quarts of the water and boil. Add the roux and stir. Once it's all mixed well add the rest of the water and bring to a boil again. Add the rest of the ingredients except for the Parsley and Scallions. Add your spices to personal taste here as well (taste, taste, taste!). Bring to a boil then reduce and simmer for about 45 minutes or until everything is nice and tender.

Right before serving add the Parsley and Scallions....and if you're really crazy....add some shrimp! 5 minutes should do then kill the heat.

Serve in a bowl with crusty bread....or over rice...with crusty bread.

WINE NOTE: I'd serve with really cold beer....BUT you can use a Cab or a Zin here and be VERY happy. Want to go nuts? Pour with some bubbly.....just try it.

Until we do this again...

Laissez les bon temps rouler!!!!

Enjoy, have fun....and eat well!

TPC

Mussels...

Spring is fast approaching and peoples thoughts turn to getting in shape and building those muscles....well despite that I am a loyal P90X guy and certainly try to keep in my best shape, my thoughts today are to a different type of muscles....the mussel. (Hey you come up with a daily segue!)

Let's talk about mussels for a bit. Now don't be intimated here. Mussels are surprisingly simple to make, relatively inexpensive and once you get down the basic premise of the preparation of this tasty little mollusk, the variations you can make are endless. I'm telling you once I'm done with you here today you will be Master of Mussels. It's almost as easy as 1,2,3. In fact that's how I'll divide this up...

Step 1: Mussel Selection and Prep These days you can really get good fresh mussels year round (in the US). Most large supermarkets have them in their seafood section And once again if you have a local fish monger, please please please, get to know them and you will reap the rewards. I like to tap the bag and make sure those guys are still alive and kicking. They should close up when you tap them.

TPC NOTE: If they are not closing up they are probably dead and I'd stay away from them. Seafood poising is probably one of the worst tings in life you can go through.

Once home, rinse and debeard (they probably won't need to be scrubbed if from the market). Discard any that stay open. Place them in a large bowl and cover with a damp towel. They will keep for 2-3 days....but really? How are you going to wait that long? Exactly.

Step 2: Base Prep

OK here is the fun part where you can really get creative. You'll find a lot of recipes out there for garlic and white wine....can't go wrong there.

Here's where you'll add some onion (Red, yellow, shallots etc) to a butter or olive oil (or better yet a little of each!). Cook down until they are softened. Throw in 2-3 cloves chopped garlic. Salt and pepper to taste. Some preferred herbs (Parsley (about 1/2 cup) and thyme (1/2 -1 tsp) are very popular here but try other things like basil, red pepper flakes, etc). Add 1-2 cups of "drinkable" white wine....bring to a boil and move to step 3.

Step 3: Add the Mussels

Once you've got a nice boil, add the mussels and cover. This should only take about 3 minutes tops. Give it a quick spoon toss and you're ready to serve. You can pour in bowls with liquid along with some toasted bread (which I love to rub with fresh garlic) or in a big bowl family style with side plates. Also fun. And if more people show up than you expected. No problem. Simply put the mussels in a side bowl pour a pound of (almost al dente pasta) in the pot. Cook to al dente. Throw the mussels back in. Bowl them up and throw some fresh parsley on top (a lil parm? ok) and you're still the hero.

Here I did Mussels with Chorizo and Jalapeno. This is wonderful heat and all you want to do is mop it up with some bread..In Step 2 here I did:
Cook the 3-4 chorizo links until brown over med-high heat. Remove with a slotted spoon and drain on paper towels on plate. Leave a some of the chorizo fat in the fan (eyeball 1 tbsp) the pan. Add 2-3 tbsp butter and melt, add the 1 onion sliced, 1-2 Jalapeno Peppers sliced crosswise. Cook down until the vegetables are soft. Add 1 can plum tomatoes (break them up by hand as you put them in) and cook, another 2 minute. Add two healthy splashes of white wine and cook another few minutes as it reduces. GO TO STEP 3. Serve with a sprinkle of chopped cilantro (or parsley if you don't like cilantro) and a fresh squeeze of lime juice.....and of course the bread.

WINE NOTE: Of course you can served with whatever white wine you used to cook with, but don't hesitate to throw a nice Zinfandel in there as well. Never a bad choice for a spicy little dish.

You have a good basis to start playing. Go online, look some up! There's beers and creams and all sorts of herbs and spices you can add.

As always just enjoy, have fun...and eat well!

TPC

Stay Sharp....Knives

Picasso had his brushes....
Hemingway had his pens...
Hendrix had his guitars...
And a good cook MUST have their knives...

I've already been getting questions about knives: What brands should I be looking at? Which type of knives should I get? Should I buy one of those sets? What about ceramic knives?

Let's tackle these one at a time:

What brand should I be looking at?

This is NO time to skimp. You will use your knives more than anything else. And cheap knives dull quickly and THAT can be very dangerous to you, your hands, your fingers and small animals in the general location. Now I'm not saying you need to get the best on the market, but get something solid that feels weighty and good in your hand, with a good thick blade (not flimsy). Go to your local Williams Sonoma or cookware store and test them out in your hand. BUT DON'T BUY THERE YET! Once you find what you like, go online and find the best price for it. Duh. But to give you a head start, here are some good Knife Brands:

High End: Shun Knives, WÜSTHOF Knives, Henckel Knives, Global Knives
Economical: Um...no

Spend a little here TRUST TPC. It's a long term investment that will last many many wonderful cooking years.

Which type of knives should I get?

Now people can tell you all these stories about what kind of knives to have, but honestly I only really use two kinds of knives for the cooking I do. A Chef's knife and pairing knife.....maybe a bread knife......maybe. OK fine a bread knife too....geez get off my case.

Here's the Chef's Knife I use...

...and it.....is....awesome. Shun Ken Onion Santoku Knife, 7-Inch. Not cheap, but not a mortgage payment either.

Should I buy one of those knife sets?

No

What do you think of ceramic knives?

Love, love , love them....but only for the pairing knives. They are simply amazing at cutting tomatoes...try it...you'll see.

TPC NOTE: Keep your knives sharp all the time! It will make your life easier and cooking WAY more fun. Dull knives are like dull people, they are dangerous and will probably get you killed....(what does that even mean?) But seriously there is nothing worse or more dangerous than a dull knife.

OK you have your homework assignment, that should keep you busy over the weekend. I'd love any feedback on what you use.

Until then....Eat well!

TPC

Talking Chops...

In music, your chops are your skills at plying your craft, that being your instrument or your voice. In food, chops can be a term that brings back brutal memories of your childhood being subjected to a heavily breaded, overly cooked, flavorless piece of meat (usually pork)....But let's set aside these thoughts for a moment....close your eyes.....breathe deep...clear you mind...and let us start anew.

Put in your thoughts instead thoughts of little white fluffy sheep jumping up and down playing. Isn't that just the cutest? Great....now let's eat em. OK OK...don't get all up in arms. I'm just playing. But seriously, lamb chops are truly a delicacy AND (sticking to our theme) quite easy to prepare, cook and plate. Stay with me on this one....

In the meat section of any store you should be able to find a little pack of lamb chops. OR if you're lucky enough to have a butcher, it's even easier. TPC NOTE: Most supermarkets have a butcher. GET TO KNOW YOUR BUTCHER WELL! If you listen to nothing else I say, listen to this. The art of being butcher is tragically fading fast. These guys WANT to cut some meat. It's what they do! So ask for their assistance. They are BORED back there. Talk to them. Ask for their opinion. They are quite knowledgeable. Do this and you will be pleasantly surprised how better cuts will magically find their way to you.

OK enough....grab your chops and let's get to the cooking!

There are many ways to do chops, on a grill, in a pan or bake them, but since we are about being easy and quick...we are hitting the pan.

Here's what you Need:

Package of Lamb Chops: 2-3 per person (Let's go with 8 here)
Fresh Rosemary...a few sprigs (save some for plating!)
2-3 Cloves of Garlic chopped (1 clove every 4 chops...ish)
Olive Oil (do I have to say Extra Virgin?)
1 lemon for 2-3 tbsp of juice (Get some zest off the lemon prior to juicing and don't forget to roll your lemon prior to zesting to get the oils and juice flowing)
Salt (sea salt, course is more fun here) and Fresh Ground Pepper to Taste

This is so easy it hurts...But again you should achieve hero status from your tests subjects...er guests for this one.
Grab a large plastic freezer bag.
Toss in the chops, garlic and lemon juice and zest (a pinch). Salt and Fresh Pepper to taste...I'm a pepper guy here.
Grab a sprig of the Rosemary (and you'll love this), grab the upper tip with one hand, and with the other hand pinch two fingers at the top below the other and and slowly pull down on the sprig....voila all the little needles should come off. (Another "look cool" trick if you're doing this in front of others). Now, chop them up and toss in the bag.
Pour in Olive Oil to cover and holding the outside of the bag, rub it all in. (Um not that I have to say it, but seal the top please)

Let that sit over night if you can....for a few hours if you must....or hell even an hour will be better than most things they've eaten at a house....truth.

KEY: When you take out the chops let them hit room temp before cooking...it really makes a difference.

Fire up a pan (or grill pan if you have one) over high heat until it's really hot (a speck of water will sizzle), add the meat and sear for about 2 minutes. Turn them over and cook for another 3 minutes for med rare. If you are cooking good meat past med rare...please stop reading this blog.

OK now...plate them on a nice plate....bone side facing in like a lamb chop tepee. Place the rest of the Rosemary Sprigs around the plate (have fun with it don't get uptight here) and you're ready to serve!. Serve as appetizers or as a meal with steamed herb potatoes.
WINE NOTE: I'd go with a nice Syrah or Rioja here, but really drink what you like. This is about enjoying the meal and your guests.

Enjoy and of course....eat well.

TPC

Let's get this started: Spaghetti All'Ubriaco

I would think that there would be little choice to start with anything but an Italian dish. And as I like to keep things fast and simple, this is as simple and easy as it comes. It is called Spaghetti All'Ubriaco or "drunken spaghetti" if you will. How could we go wrong here? From what I understand this is a dish from Florence, but there are some different versions out there, by all means go look. Some use Anchovies...some add some butter....I've even seen breadcrumbs....here's what I like....but TEST...TRY...and decide for yourself!

1 pound spaghetti (1/4 to 1/2 pound per person...depends how hungry you are)
4-5 tablespoons extra virgin olive oil (if you call it EVOO we are in a fight)
2 to 3 cloves garlic, chopped
2 to 3 anchovy fillets, chopped (or you can match with pinch of rough salt, but come on be adventurous, you're shy go 2)
Couple of pinches dried chili peppers, crushed (not an overpowering heat...tasty...I tend to go bigger here)
2 cups red wine (OR about 3/4 of the bottle...ish...I pour from the bottle...it looks so much cooler!)
Fistful fresh Italian parsley, chopped....( really makes the look of this dish)
1/2 cup freshly grated PARMESAN REGGIANO cheese (duh)...add more to taste.....I always leave a bowl of it at the ready when I serve...always

Bring water to boil in a large pot. THEN salt the water (never before it's boiling, bad for your pot) Add the pasta and cook for 6 to 7 minutes, you're going to want to transfer just BEFORE the pasta is al dente....test it!

While the pasta is going....In a saucepan, heat the olive oil. Add the garlic, chili peppers (to taste), and anchovies...OK now anchovies...here is the part you make your call...you should cook until the anchovies disappear. It won't taste fishy...just a deep salty taste. If you don't like anchovies....use a pinch of coarse sea salt....you'll get close...but nothing beats the anchovies. Really. Cook for about 2 to 3 minutes...ish....until the little fishies are gone, remember?

Add the pasta to the pan, and toss well.

Pour in the red wine, and cook until it has reduced and the spaghetti has finished cooking. WINE NOTE: Use good wine...wine would you drink. The wine is intensified so using a bad cheap wine just makes a bad cheaper tasting dish. ...That being said you don't use a $50 bottle of wine either! (You probably already know this...but just in case)

Kill the flame.....add freshly chopped parsley and grated parm cheese toss well. (tongs work great here and looks like you know what you're doing)
Slide it into to a warm bowl (with flair please!) and serve right away family style!

SECOND WINE NOTE: If you can, serve with another bottle of whatever you used to cook....it really does accentuate...and if you didn't have two bottles to start with...shame on you...rookie.

This should serve 2 with leftovers or 4 straight up.

Enjoy and eat well!

TPC

Opening Salvos....

Just another cooking blog.....well....maybe....maybe. I guess it all depends what you're looking for.

I look at it like this. You can never share enough in this world when it comes to great cooking and great cooking ideas. I don't think you need to be a chef to do this...though that certainly doesn't hurt. But I guess I am of the mind that anyone can cook.....as long as it is something you desire to do.

So why the philosophical cook? Great question, I'm glad you asked.

Two of my passions are great words and obviously great cooking. I have found that you can be moved at certain times in your life by great words and I have often used them or my own in the inspiration of myself and in others. And in this day when a word is just as easily lost on the wind that carries it, I think we have a duty to keep great thoughts alive.

If you think about some of the most amazing times in your life you can probably tie a great meal or a great drink to what was happening around you which I'm sure included wonderful friends or family and of course music. And some time later on in life you have that meal again and are immediately rocketed back to the memory of that wonderful time you had. So in a way....food can be your very own time machine. OK that was a little too deep.

I hope you join me on this journey of great food, great words....some great wines...and just the sharing of great times.

Please feel free to add comments or ideas or pictures....always happy to share THAT is what great food is all about.

So grab your knife, grab a cutting board, pour a glass and let's GET IN THERE....and don't forget....taste....taste...taste....taste.