Sunday, December 29, 2013

Rosemary Gouda Beer Bread

I love beer. I love bread. I love rosemary. I love butter.

If you love all of those things, you'd better make this bread. 


  • 3 cups bread or unbleached all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 1 (12-ounce) can of beer
  • 1 cup shredded gouda cheese
  • 1 tablespoon fresh rosemary
  • 4 tablespoons unsalted butter, melted


  1. Heat oven to 375 degrees F. Cover the bottom of a 9-by-5-inch loaf pan with parchment paper and lightly butter the sides; set aside.
  2. In a large bowl, whisk flour, sugar, baking powder and salt to combine. Add beer; stir until just combined. Fold in 3/4 cup of the gouda cheese and rosemary.
  3. Pour batter into prepared pan; smooth top. Pour melted butter evenly over top of bread.
  4. Bake for 30 minutes. Remove the loaf from the oven and top with the remaining 1/4 cup of cheese.
  5. Bake for an additional 15 minutes, until cheese is golden brown.
  6. Serve warm.

Autumn Chicken Pot Pie

(Adapted from Anne Burrell)


For the crust:

  • 1 stick butter, cut into pea-size pieces
  • 1 (8-ounce) container cream cheese, cut into pieces
  • 1 1/2 cups all-purpose flour, plus extra for kneading
  • Pinch kosher salt
  • 1 egg yolk
  • 1 to 2 tablespoons cold water

For the filling:

  • Extra-virgin olive oil
  • 1 large onion, cut into 1/2-inch dice
  • 3 ribs celery, cut into 1/2-inch dice
  • 2 large carrots, peeled and cut into 1/2-inch dice
  • Kosher salt
  • 2 cloves garlic, smashed and finely chopped
  • 3 pounds skinless chicken legs and thighs (We used a pre-made rotisserie chicken from Costco!)
  • 4 cups rich chicken stock, (preferably homemade)
  • 3 cups butternut squash, peeled and cut into 1/2-inch dice
  • 1 1/2 cups 1/2-inch pieces haricots verts (Or green beans!)
  • 6 sage leaves, finely chopped
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1 egg beaten with 2 tablespoons of water, for egg wash


To make the crust: 

  1. In the bowl of a food processor, combine the butter, cream cheese, flour and salt. Pulse to combine.
  2. Pulse until the ingredients start to come together and resembles Parmesan. Add the egg yolk and 1 tablespoon of water.
  3. Pulse a couple of more times until the ingredients start to form a ball.
  4. If the mixture is exceedingly wet, add some more flour. Or conversely, if the mix is dry, add in a few more drops of water.
  5. When the mixture has come together into a ball, turn it out onto a floured work surface and knead it a couple of times to help it come together.
  6. Dust it with flour, form it into a disk and wrap it in plastic wrap.
  7. Refrigerate until ready to use. This can be done a day ahead. (If you're going to refrigerate it before using it, make sure you take it out about a half hour before you use it to allow it to warm up so it's easy to roll out.)

To make the filling:

  1. Coat the bottom of a stock pot lightly with olive oil put over medium heat. Add the onions, celery and the carrots and sprinkle with salt, to taste.
  2. Saute the vegetables for 7 to 8 minutes. Add the garlic and sweat for another 2 to 3 minutes.
  3. Season with salt, then add the chicken and the chicken stock. If the stock doesn't cover the chicken, add water until it does.
  4. Bring the stock to a boil, over high heat, then reduce the heat and simmer for 30 minutes.
  5. Preheat oven to 375 F.
  6. While the chicken is simmering, add the butternut squash to a large bowl, drizzle with some olive oil and add salt, to taste.
  7. Toss to coat the squash with the oil and transfer to a baking sheet.
  8. Roast until the squash is cooked but still has some texture, about 15 to 20 minutes. Remove from the oven and reserve. Leave the oven on.
  9. Add the roasted squash to the chicken and vegetables. Stir to combine and season with salt, if needed. Stir in the haricots verts and the chopped sage.
  10. Melt the butter in a large saucepan over low heat. Add the flour and stir to combine with melted butter. Cook stirring frequently until the mixture is the consistency of wet sand and is starting to turn a little beige, about 6 to 7 minutes.
  11. Gradually whisk in the reserved chicken stock. Taste and adjust seasoning, if needed.
  12. When the stock is combined into the roux, bring to a boil, then reduce the heat and simmer until it has a gravy-like consistency, about 20 to 25 minutes. If the gravy reduces too much and becomes too thick, whisk in a little more chicken stock or water.
  13. Add the chicken mixture into a 2-quart casserole dish or 4 individual (2 cup) crocks.
  14. Ladle the "gravy" over the chicken mixture until the dish(es) are 3/4 filled.
  15. Dust a clean work surface with flour and roll the dough into the shape of the casserole dish or large enough to cut circles to cover the individual casserole dishes.
  16. Whichever dishes are being used the dough needs to have generous overhang of dough on the edges of the dish.
  17. Brush the outside edges of the dish with a little of the egg wash to help "glue" the dough to sides of the dish. Fold the edges of the dough under and press it onto the edges of the dish.
  18. Brush the top of the dough with the remaining egg wash.
  19. Cut a couple of vents in the top of the dough to allow the steam to escape.
  20. Bake in the preheated oven until the dough is golden brown and the inside is hot and bubbly, about 30 to 35 minutes.
  21. Remove from the oven and serve hot.

Monday, December 16, 2013

Tangy Sort-of Jerk Chicken

(Adapted from Steven Brown)


  • 1 whole chicken, cut into 8 pieces
  • Kosher salt
  • 1 small white onion, chopped
  • 3 scallions, sliced
  • 1 small habanero, stemmed
  • 5 garlic cloves
  • 1/2 tablespoon minced peeled fresh ginger
  • 2 teaspoons ground allspice
  • 1 tablespoon thyme leaves
  • 1 tablespoon sugar1/2 tablespoon cayenne pepper
  • 1/2 tablespoon freshly ground black pepper
  • 3/4 teaspoon freshly grated nutmeg
  • 3/4 teaspoon cinnamon
  • 1/2 cup white wine vinegar
  • 1/2 cup fresh orange juice
  • 1/3 cup fresh lime juice
  • 1/4 cup soy sauce
  • 2 tablespoons Coke
  • 1/4 tablespoon liquid smoke (optional)
  • 1/4 cup canola oil, plus more for brushing


  1. Arrange the chicken on a large baking sheet and season generously with salt. Let stand at room temperature for 30 minutes. Rinse the chicken and pat dry.
  2. Meanwhile, in a blender, puree the onion, scallions, habanero, garlic and ginger until chunky. Add the allspice, thyme, sugar, cayenne, black pepper, nutmeg and cinnamon and puree until very smooth.
  3. Transfer the puree to a large bowl and whisk in the vinegar, orange juice, lime juice, soy sauce, Coke and liquid smoke, then whisk in the 1/4 cup of oil. Add the chicken and turn to coat thoroughly. Cover and refrigerate overnight (I have also done the marinade for two hours, and it worked just fine!).
  4. Light a grill and brush the grates with oil.
  5. Transfer the chicken to a large plate.
  6. Transfer the marinade to a medium saucepan and boil until reduced by half, about 15 minutes.
  7. Brush the chicken with oil and grill over moderate heat for 25 minutes, until lightly charred and cooked through. 
  8. Brush the chicken with some of the marinade and grill for 1 minute. Serve the chicken with the remaining reduced marinade.

Spice-Rubbed Steak Tacos with Corn Relish

I love me some grilled corn. 

I found this recipe on Bon Apetit and I decided to alter the spice rub mixture to add more flavor. I'm pretty proud of how fucking delicious it was.

(Adapted from Bon Apetit)

  • 2 ears fresh corn, husked
  • 1 lb sirloin steak
  • 1/4 tsp cayenne
  • 1/4 tsp paprika
  • 1 tsp smoked salt
  • 1 tsp freshly ground black pepper
  • 1/4 tsp cumin
  • 1/4 tsp ancho chile powder
  • 1/8 tsp New Mexico chile powder, plus 1/4 teaspoon
  • 1/8 tsp garlic powder
  • 3 tablespoons olive oil, divided
  • 2 tablespoons fresh lime juice, divided
  • 6 green onions
  • 1/4 cup chopped fresh cilantro
  • 2 chiles in adobo, chopped
  • 1 teaspoon finely grated lime peel
  • 8 5-to-6-inch corn tortillas

  1. Turn on grill to medium-high heat.
  2. In a small bowl, whisk together cayenne, paprika, smoked salt, pepper, cumin, ancho chile powder, 1/8 teaspoon New Mexico chile powder, and garlic powder.
  3. Sprinkle skirt steak on both sides with spice mixture and rub it in well.
  4. Whisk 1 1/2 tablespoons olive oil and 1 tablespoon lime juice in 11x7-inch glass dish.
  5. Add meat and turn to coat; place in single layer. Marinate 15 minutes.
  6. Meanwhile, brush green onions and corn with 1 tablespoon oil and sprinkle with salt and pepper. Grill vegetables until slightly charred, turning occasionally, about 2 minutes for green onions and 7 minutes for corn. 

  7. Working over bowl, cut corn from cob directly into bowl. Coarsely chop green onions and add to corn.
  8. Stir in cilantro, lime peel, 1/4 teaspoon chile powder, 1/2 tablespoon oil, chiles in adobo, and 1 tablespoon lime juice. Season relish to taste with salt and pepper. 
  9. Grill skirt steak to desired doneness, about 2 1/2 minutes per side for medium. Transfer to work surface; let rest 5 minutes. 
  10. Place tortillas at edge of grill to warm and soften, about 1 minute.
  11. Arrange 2 warm tortillas on each of 4 plates.
  12. Thinly slice skirt steak across grain.
  13. Divide skirt steak and juices equally among tortillas.
  14. Spoon relish over each and serve.

Catfish Po'Boys with Pickle Roumelade

       I've never been that big on fish, but these sandwiches were so good, I actually ate the leftovers the next day. The tangy deliciousness  of the remoulade is so perfect that we made extra!

(Adapted from Jay Foster)



  • 1 cup mayonnaise
  • 1/4 cup minced celery
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • 2 tablespoons Creole mustard
  • 2 tablespoons sweet pickle relish
  • 2 tablespoons chopped drained capers
  • 2 tablespoons chopped flat-leaf parsley


  • 1 cup cornmeal
  • 1 cup panko (Japanese bread crumbs), crushed
  • 1/2 cup all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
  • 3 large eggs
  • Eight 5-ounce skinless catfish fillets
  • Vegetable oil, for frying
  • 8 crusty hero rolls, split
  • Shredded romaine, for serving


  1. In a bowl, combine all of the remoulade ingredients and place it in the fridge to set.
  2. In a shallow dish (like a pie plate), whisk the cornmeal, panko, 1/2 cup of flour, the salt, cayenne, garlic powder, onion powder, thyme, sage, ginger and cumin.
  3. In another shallow dish, beat the eggs.
  4. Dust the catfish with flour, then dip in the beaten egg; coat in the panko mixture, pressing the crumbs to help them adhere. Transfer the fish to a baking sheet. 
  5. In a skillet, heat 1/4 inch of vegetable oil.
  6. Fry the catfish in 2 batches over moderately high heat, turning once, until the crust is golden and crisp and the fish is cooked through, 4 minutes. Drain the fish on paper towels. 
  7. Spread the rolls with the remoulade. Top with the fried fish and romaine and serve.

Creamy Chicken and Mushroom Fricassee

Somehow Andrew Carmellini figured out a healthy way to make a cream sauce.

That's fine by me!

  • One 3 1/2-pound chicken, cut into 8 pieces
  • Salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, finely chopped
  • 1/2 pound shiitake mushrooms, stems discarded and caps diced
  • 2 garlic cloves, finely chopped
  • 2 bay leaves
  • 1 tablespoon chopped thyme
  • 1 cup dry white wine
  • 2 cups chicken stock or low-sodium broth
  • 1/3 cup low-fat sour cream
  • 1/3 cup plain nonfat Greek yogurt
  • 1/2 cup celery leaves

  1. Preheat the oven to 425°.
  2. Arrange the chicken pieces, skin side up, on a rack set on a large rimmed baking sheet; season generously with salt and pepper. 
  3. Roast the chicken in the center of the oven for about 45 minutes, until cooked through and the skin is crisp. 
  4. Meanwhile, in a large, deep skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring, until just softened, about 3 minutes.
  5. Add the mushrooms, raise the heat to high and cook, stirring occasionally, until softened and lightly browned, about 5 minutes.
  6. Add the garlic, bay leaves and thyme and cook until fragrant, about 1 minute.
  7. Add the wine and cook until evaporated, scraping up any browned bits, about 5 minutes.
  8. Add the chicken stock and simmer until reduced by half, about 15 minutes.
  9. Remove the skillet from the heat and stir in the sour cream and yogurt. Discard the bay leaves.
  10. Add the chicken to the sauce, skin side up, and simmer until heated through. 
  11. Stir in the celery leaves. Transfer the chicken to plates, spoon the sauce on top and serve.