Sausage, Cherry, Apple and Pecan Dressing

 Beef, Pork, Lamb, Recipes  No Responses »
Nov 172014
 

I can’t believe that Thanksgiving is next week! How did that sneak up on me? Good thing the menu is already sort of set for everyone - turkey, stuffing/dressing, vegetables, gravy, potatoes. It’s just a matter of variations and what type of vegetables you are preparing - Brussels sprouts, green beans? Or how are you cooking the turkey - brining, roasting, deep-frying? Or what ingredients you will put in your stuffing? If you need an idea for the latter, here’s a recipe for you. Happy Thanksgiving!

 

 

Sausage, Cherry, Apple and Pecan Dressing

Serves 8

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound sweet Italian sausage (about 2 links), casings removed and crumbled
  • 1 onion, finely chopped
  • 3 ribs celery, finely chopped
  • 1 to 2 cloves garlic, minced
  • 4 leaves fresh sage, finely sliced
  • ½ cup chopped fresh parsley
  • 2 Granny Smith apples, peeled and diced
  • 1 cup dried cherries
  • 1 cup chopped pecans, toasted
  • 12 cups stale Italian bread cubes, crust removed and cut into 1-inch cubes, about 1½ ponds of bread (cut them into cubes and leave them out over night on a cookie sheet, or toast them in a 325º F oven for about 8 to 10 minutes)
  • salt and freshly ground black pepper
  • 2 cups chicken stock
  • 2 tablespoons butter, cut into small cubes

Directions:

  1. Pre-heat a Dutch oven or large sauté pan over medium-high heat and pre-heat the oven to 375º F.
  2. Add the olive oil and sausage and brown the sausage. Cook until the sausage has rendered out some of its fat and is starting to brown. Lower the heat to medium, add the onion, celery and garlic and sauté until the onion is tender, but not brown – about 10 minutes. Add the sage and parsley and cook for a minute longer.
  3. Combine the apples, cherries, pecans, and bread cubes to a large bowl. Add the sausage and vegetables and season with salt and pepper. Moisten the dressing with the chicken stock until the bread cubes are re-hydrated (you may not use it all) and toss everything together well. Transfer the mixture to whatever vessel you choose to bake it in – a Dutch oven or a ceramic baker. Dot the top with the butter cubes and cover with foil or a lid.
  4. Bake covered for 30 minutes. Then, remove the cover and bake for an additional 15 to 20 minutes or until the top is nicely browned.

Rotini with Italian Sausage, Artichokes, Sun-dried Tomatoes and Peppers

 Beef, Pork, Lamb, Pasta, Recipes  2 Responses »
Oct 072013
 

close up bowl of pasta with sauce mixed in

I am a sucker for pasta. Given my own way, I would have pasta at least twice a week. I love it because it’s so versatile, but I have to admit that more often than not, I turn to only a handful of recipes when I’m making a pasta. Of course I love a good marinara and a great bolognese pasta, but one of my absolute favorite pasta recipes is the one that follows. The tomato sauce is rich, the Italian sausage is spicy, the peppers are sweet and the artichokes add another dimension altogether. I think it’s just difficult for me to pass on an opportunity to enjoy this combination, so I return to it over and over again… very happily!

 

Rotini with Italian Sausage, Artichokes, Sun-dried Tomatoes and Peppers

Serves 4

Ingredients:

  • 4 links hot Italian sausage, casings removed and crumbled (about 2 pounds)
  • 2 red bell peppers, sliced
  • 1 yellow bell pepper, sliced
  • 2 cloves garlic, minced
  • pinch crushed red pepper flakes
  • ½ cup Cabernet Sauvignon
  • 1 28-ounce can crushed tomatoes
  • 1 8.5-ounce jar sun-dried tomatoes, drained
  • 1 zucchini, sliced into half moons
  • 1 14-ounce jar artichokes (marinated or water packed), drained
  • 2 fresh tomatoes, chopped
  • salt
  • freshly ground black pepper
  • 1 pound dried rotini or other shaped pasta
  • Parmesan cheese, grated (optional)

Directions:

  1. Heat a large sauté pan over medium-high heat. Add the crumbled sausage and cook until cooked through – about 5 minutes. Remove the sausage with a slotted spoon and set aside.
  2. Add the peppers, garlic and red pepper flakes to the sauté pan and sauté for 10 minutes or until the peppers are tender.
  3. Add the wine and bring to a simmer. Add the crushed tomatoes, return the sausage to the pan and bring to a simmer again.
  4. Add the sun-dried tomatoes, zucchini and artichokes and continue to cook for 20 minutes, or until everything has warmed through and reduced somewhat. Add the fresh tomatoes and warm through. Season to taste with salt and freshly ground black pepper.
  5. While the sauce is simmering, bring a large stockpot of salted water to a boil.
  6. Cook the pasta until it is al dente and then strain. Toss the pasta with the sauce and serve with grated Parmesan cheese at the table.

 

Carne Asada

 Beef, Pork, Lamb, General, Recipes  No Responses »
May 042013
 


Today was one of those days when dinner was sort of pre-determined. The weather was so glorious that inevitably the outdoor grill was going to be put to use. The only question was … what exactly was I going to grill? Well, with tomorrow being Cinco de Mayo - a celebration of Mexican culture and heritage - I decided to give a nod to our neighbors to the south and made Carne Asada.

Carne Asada literally translates to “grilled beef”, and is generally flank or skirt steak that has been rubbed with a spice blend or marinated before grilling, and then thinly sliced before being served. I chose to marinate my flank steak and served it wrapped up in a tortilla with avocado and a refreshing summer salsa. It was a delicious and refreshing end to a perfect weather day.

Here’s the recipe for you… just in time for Cinco de Mayo!

Carne Asada with Tomato Corn Salsa, Avocado and Arugula

A white plate with corn and tomato salsa in a small bowl, sliced avocado, sliced beef with some salsa on top and folded flour tortillas

Serves 4

Ingredients:

  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo, chopped
  • 1/3 cup chopped fresh parsley
  • 1/3 cup chopped fresh oregano
  • ½ teaspoon ground cumin seed
  • 3 limes, juiced
  • 1/3 cup olive oil
  • 1 – 1½ pound flank steak (depending on your appetites)
  • salt
  • freshly ground black pepper
  • 1 cup fresh corn kernels (about 1 ear of corn)
  • 1 cup chopped fresh tomato (about 2 tomatoes)
  • ¼ cup minced red onion, rinsed with cool water
  • 1 tablespoon olive oil
  • ½ lime, juiced
  • ¼ teaspoon salt
  • freshly ground black pepper
  • 4 (8-inch) round flour tortillas
  • 1 avocado, peeled and sliced
  • 2 handfuls of arugula

Directions:

  1. Make the marinade: Combine the garlic, chipotle, parsley, oregano, cumin, lime juice and olive oil in a non-reactive bowl. Coat the flank steak with the marinade and let it sit together for 1 to 4 hours (refrigerated).
  2. While the steak marinates, prepare the salsa. Combine the corn kernels, tomato, red onion, olive oil, lime juice, salt and pepper in a bowl. Set aside.
  3. Pre-heat your outdoor BBQ or a cast iron grill pan over medium-high heat. The grill should be hot enough that when you hold your hand 1 to 2 inches above the grill grates, you want to pull it away after 2 or 3 seconds. Grill the steak for 3 minutes per side for medium (depending on the thickness of the steak). Remove the steak from the grill and let it rest for a few minutes. Quickly grill the tortillas, just to create marks and warm them up. Slice the steak on the bias against the grain, making thin strips.
  4. Wrap the strips of steak in the tortillas along with some sliced avocado, a handful of arugula and a spoonful or so of salsa. Happy Cinco de Mayo!

This year, try clay for St. Patrick’s day!

 Beef, Pork, Lamb, General, Kitchen Products, Recipes  3 Responses »
Jan 192013
 

iStock_000011992145XSmallI know it’s still only January, but I’m already prepared for St. Patrick’s Day in March. You see, while I do enjoy the annual meal of corned beef and cabbage, when I really think about it, it’s not my favorite meal. The beef can often be tough and rubbery, and honestly when was the last time you really enjoyed a dinner that was entirely boiled? That’s not to say that you can’t make a tasty meal out of boiled corned beef, but I’ve found a much easier way to make a delicious corned beef dinner using a terra cotta clay baker.

baker

Terra cotta clay bakers have been around for … well, almost forever. Continue reading »

Ham for the Holidays

 Beef, Pork, Lamb, General, Ingredients, Recipes, Vegetables  2 Responses »
Dec 182011
 

In just over a week, the biggest holiday of the year will be over. There’s plenty of eating to be done between now and then, however! After all, now’s the time to create the problem for which we need a New Year’s resolution to fix, right? Well, for some maybe… For me, holiday food needs to be comforting, heart-warming, home-y food, but not necessarily meals that leave you regretting your indulgence. Big roasts, slow cooked dishes, or just something different from what we have on a regular night are perfect, and they don’t have to destroy a diet. The holidays should be a time when we can take some time to cook, relax a little, enjoy good friends and good food without remorse.

I was up in Canada a few weeks ago, doing just that - celebrating the holidays early with some good friends. We had a delicious holiday meal together that I thought I would share with you. Easy, home-y and yet still special. It started off with a Montreal bone-in ham. It was cured and smoked and looked delicious even before we cooked it!

a cut piece of bone-in ham sitting on a white cutting board, on a wooden counter

I decided to keep it simple and make a delicious glaze for the ham, score it, brush it, bake it, baste it, and let it rest. I combined Madeira wine, brown sugar, maple syrup, orange juice, Dijon mustard and orange zest for the glaze and the ham was delicious!

What to go with ham? Well, many of you who might have seen me on QVC or have read my cookbook (Blue Jean Chef: Comfortable in the Kitchen), might know about my love of potato gratin. I love potato gratin and it’s a perfect match to ham. But… since the ham was already pretty decadent with respect to diet, I decided to be a little more sensible for this meal and went for some Old-School Scalloped Potatoes. Scalloped potatoes use milk instead of luscious cream, and so make a more sensible choice without really sacrificing delicious flavor.

The nice thing about this meal is that most of it is done ahead of time and you’re just left waiting for things to finish in the oven. Pop the potatoes into the oven while the ham rests on the counter. Add a green vegetable and perhaps a beautiful salad and you’re set with a tasty and memorable holiday meal.

Madeira Orange Baked Ham

slices of ham on a platter with parsley on top and jus on the platter

Serves 6

Ingredients:

  • 1½ cups Madeira Wine
  • ½ cup brown sugar
  • ¼ cup maple syrup
  • ¼ cup freshly squeezed orange juice
  • ¼ cup Dijon mustard
  • 1 tablespoon orange zest
  • 4 pound bone-in ham
  • 1 orange, sliced
  • whole cloves

Directions:

  1. Pre-heat the oven to 350ºF.
  2. Combine the Madeira, brown sugar, maple syrup, orange juice, Dijon mustard and orange zest in a small saucepan. Bring to a boil and then immediately turn off the heat. (Pay attention. You don’t want this to boil over.)
  3. ham ready for the oven in a ceramic roasting dish with orange slices attached with whole clovesScore the ham with crosshatch marks and place in a 9-inch x 13-inch roasting pan. Pour the glaze over the top and then nail orange slices to the ham, using whole cloves.
  4. Transfer the ham to the oven and bake for about 1 hour, or until an instant-read thermometer reads 140ºF, basting a few times while it bakes.
  5. Remove the ham from the oven and set on the counter to rest. Serve sliced with the jus at the table.

 

Old-School Scalloped Potatoes

nicely browned scalloped potatoes in hard anodized oval pan with spoon

Serves 6

Ingredients:

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 1 large clove garlic, peeled and smashed.
  • 1 teaspoon salt
  • freshly ground black pepper
  • pinch ground nutmeg
  • 6 to 7 medium potatoes, sliced ¼-inch (Yukon Gold are perfect)
  • ½ cup chopped onion
  • 1 to 1-1/2 cups grated Parmesan cheese

Directions:

  1. Pre-heat the oven to 375ºF.
  2. Heat a small saucepan over medium heat. Add the butter and melt. Add the flour and whisk with the butter, cooking for about 2 minutes. Add the milk, stirring constantly and bring the mixture to a boil. Add the smashed garlic clove and let the sauce simmer for 5 to 10 minutes. Season with salt, freshly ground black pepper and ground nutmeg.
  3. Spread out one third of the potato slices in a 3-quart casserole pan. Sprinkle half the chopped onion on top and pour one third of the sauce over the vegetables. Sprinkle with one third of the Parmesan cheese. Repeat these layers, finishing with a layer of potatoes, sauce and cheese.
  4. Bake in the 375ºF oven, covered for 45 minutes. Remove the cover and continue to cook for 15 minutes. The potatoes should be bubbling and lightly browned on top. Serve to happy friends.

 

The New Ketchup

 Beef, Pork, Lamb, General, Ingredients, Recipes  2 Responses »
Dec 112011
 
a wooden spoon of ketchup held over a background of ketchup

© FotografiaBasica

Most Sunday afternoons, when I’m driving home from work, I listen to Prairie Home Companion on public radio. For those of you who may never have heard the Prairie Home Companion show, it is an old-time variety show on the radio, created and hosted by Garrison Keillor. Music is a big part of the show (with guests from many genres of music, ranging from country to folk, to blues, bluegrass and gospel), but it also features many comedy skits as well. Some of my favorite skits involve the fictitious sponsors of the show and their commercial breaks sprinkled throughout. One in particular comes from The Catchup Advisory Board (intentionally spelled as a compromise between the two common spellings of the condiment). In these “commercial breaks” we hear from Jim and Barb, an average middle-aged couple with everyday problems. We hear of their recent sufferings and the solution always turns out to be “eat more ketchup” because “ketchup has natural mellowing agents” to solve almost any problem. For instance…

  • “Ketchup has natural mellowing agents that help to keep you proactive, not reactive. So you can live your life, instead of destroying your home.”
  • “Ketchup contains natural mellowing agents that help you get over the post-holiday blues. And its festive red color really brightens up almost any dish.”
  • “Ketchup contains natural mellowing agents that help you remember that you don’t have to take every opportunity to suffer that comes along.”
  • “Ketchup has natural mellowing agents that calm your fears and help you look boldly into the future.”
  • “Jim… honey… I just wonder if you’re getting enough ketchup. Ketchup contains natural mellowing agents that help you gain perspective on what’s really important.”

And then the commercial ends with the same jingle every time… “Ketchup. For the good times. Ketchup… Ketchuuuupppp.” It always makes me laugh or smile. I guess what makes this skit work is that everyone knows what ketchup is, and consequently how improbable it is that ketchup could really solve any problem. It is a nice thought though.

For many years now, there has been a common debate about whether ketchup or salsa might hold the title of America’s most popular condiment. After doing a little digging, I discovered that total US sales of salsa are indeed higher than those of ketchup. However, the total number of units of ketchup sold exceeds the total number of units of salsa sold in the country. Wrap into that argument the fact that ketchup is cheaper than salsa and also lasts longer in the refrigerator, therefore requiring replacing less often, and I think you’ve got an even bigger debate. Let’s just say, ketchup and salsa are America’s most popular condiments.

What really baffles me about ketchup is its lack of diversity. Let me explain…

Ketchup has been around for centuries, but it didn’t originate as the tomato-based condiment we know today. Ketchup started out as a blend of pickled fish and spices (!). It basically involved mixing something with vinegar, and only started to regularly include tomatoes by the beginning of the 19th century. It wasn’t very well accepted at the time because many people in the 1800s thought that tomatoes were poisonous. They were, however, more inclined to eat tomatoes that had been cooked with vinegar and spices than to eat them raw, so by the last quarter of the century ketchup was accepted and started on its path to becoming one of America’s most popular condiments.

Now, if I were to ask you to picture the bottle of ketchup in your refrigerator right now (and 97% of US households have ketchup in their refrigerator), I’d bet my bottom dollar that you’re probably all picturing the same bottle. Why is that? Ketchup started out as a generic term for a sauce including vinegar, but has ended up as one specific variety of sauce. There is not just one variety of salsa. We choose between mild, medium and hot, between chipotle and tomatillo, between fire-roasted and fresh. Even mustard has varieties that we get to choose from - plain yellow mustard, Dijon, Chinese, whole-grain, and any number of flavored mustards. What happened to ketchup? Where’s our variety and choice? If ketchup is really one of our most popular condiments, why haven’t we embraced its variations?

Well, my friends, now is the time! (you knew this was coming, didn’t you?) Professional chefs are now embracing ketchup’s variations and it’s time for all of us to jump on that bandwagon. At José Andrés’ America Eats Tavern in Washington, DC he serves as many as eight different varieties of house-made ketchup. Restaurants in New York City are serving gourmet ketchups instead of that bottle you just pictured in your head. jar of Sir Kensington's Scooping ketchup on white backgroundWhat you’ll find at many of those restaurants is a brand called Sir Kensington’s Gourmet Scooping Ketchup. And it’s delicious! Sir Kensington’s is a little thicker, much tastier, a little reminiscent of salsa, actually. It’s less cloyingly sweet. Why? Because unlike leading brands, it does not contain any high-fructose corn syrup. Instead, it is sweetened with agave nectar, honey and raw brown sugar. Rather than using white vinegar, Sir Kensington’s has apple cider vinegar. In the age of reading the ingredient list, Sir Kensington’s comes out a winner. It has 50% less sugar, 28% less sodium and 25% fewer calories compared to national brands.

I became acquainted with this gourmet ketchup this past year and I’ll tell you why I’m sold on it (aside from the list of ingredients). Previously, my ketchup bottle sat in my fridge for months, unused except for the occasional burger, with a nasty crust around the top of the bottle. Since I started enjoying Sir Kensington’s Gourmet Scooping Ketchup, I’ve gone through three jars! I eat it. I enjoy it. It’s not just for burgers anymore. I’ll tell you a secret… never before have I found myself in the fridge sticking my finger into a jar of ketchup for a little snack! Seriously! Finally, as a cook, I’ve always been a believer that your final product can only be as good as your ingredients, and since ketchup is often used as an ingredient, it had better be good.

Want to give it a try? You can find it at QVC and I’ll be showing it off on the air on Monday, December 12th in the 4pm ET show. Once you get yours, stick your finger in the jar and give it a taste, spread it on a piece of bread and bite in, or try it on the top of the meatloaf recipe below for the best glaze ever. Now’s the time to embrace The New Ketchup!

 

Spicy Italian Meatloaf (from Blue Jean Chef: Comfortable in the Kitchen)

white platter with slices of meatloaf with tomato glaze

photography by Jessica Walker

Serves 8

Ingredients:

  • 1 cup fresh breadcrumbs (torn up day old bread is good)
  • ½ cup milk
  • 2 tablespoons olive oil, divided
  • 1 onion, chopped
  • 3 cloves garlic, sliced
  • 1 pound ground beef
  • ½ pound hot Italian sausage, casings removed and meat broken up
  • ½ pound sweet Italian sausage, casings removed and meat broken up
  • ½ cup chopped roasted red pepper
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ cup finely chopped fresh parsley
  • 2 eggs
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 vine-ripened tomatoes, sliced (¼-inch slices)
  • 6 tablespoons Sir Kensington’s Gourmet Scooping Ketchup
  • 2 tablespoons brown sugar

Directions:

  1. Pre-heat the oven to 350˚ F.
  2. Place the breadcrumbs and milk in a large mixing bowl and let the bread soak while you prepare the rest of the ingredients.
  3. Pre-heat a skillet over medium-high heat. Add 1 tablespoon of olive oil, and cook the onion and garlic until tender but not browned – about 4 to 5 minutes. Transfer the onions and garlic to the bowl with the breadcrumbs and milk.
  4. Add the ground beef, sausage meat, roasted red pepper, basil, oregano, parsley, eggs, Worcestershire sauce, salt and pepper to the bowl and mix everything together with your hands just until everything is combined. Transfer the mix to a meatloaf pan or baking sheet. If you like a meatloaf with soft sides, leave the mix in the meatloaf pan, ideally one with a perforated bottom and a pan below to catch the drippings. If you prefer a harder crust on the sides of your meatloaf, invert the loaf pan onto a baking sheet and bake the meatloaf without the loaf pan. Overlap the tomato slices on the meatloaf and drizzle the remaining tablespoon of olive oil on top.
  5. Bake in the oven for 60 minutes. Remove the meatloaf from the oven. Quickly combine the ketchup and brown sugar and brush over the tomatoes to glaze the meatloaf. Return the meatloaf to the oven and bake for 15 more minutes, or until an instant read thermometer registers 160˚ F in the center of the meat. The tomatoes should be roasted and a little brown at the edges. Let the meatloaf rest and then slice and serve.