Apple Butter!

The Story

I shared this recipe a few years ago, but I have updated it with a change in apples, sugar, and spice. Our family was looking for something to share that would be a meaningful and thoughtful gift for our neighbors and friends. Like most of us, budgets are tight, especially around the holidays. Pinterest is overflowing with ideas for artisan and hand-crafted gifts, and this one has been a family favorite. You should be able to readily find 3-pound bags of apples in a wide variety in your local grocery store. I know that the store near me carries these bags in 4-5 different varieties of apples. In years past, I have also bought these at Sam’s and Costco.  

Apple butter is great on toast, English muffins or bagels. But there are also some great recipes out there that use apple butter in muffins, cakes, and other tasty baked goods. If you do a Google search for apple butter, you will be blown away by how many recipes are out there.  Some can be made in as few as 30 minutes, while others like mine, take the better part of the day in a slow cooker. So here are a few reasons that I think the slow cooker method works best for this recipe. First, it cooks all day, but it isn’t all-day long intensive, standing over the pot kind of cooking. Second, the slow method allows you to layer the flavors, so the spices aren’t muted, and the finished product doesn’t separate. Third, it leaves your whole house enveloped in a fantastic, Autumn-flavored, warmly spiced aroma.

That’s enough of the story. Let’s cook!

Ingredients

• 6 pounds apples, cored and sliced (1/2 Fuji, 1/2 Gala)

• 2 cups apple cider

• 2 cups brown sugar

• 1 tablespoons ground cinnamon

• 1/8 teaspoon ground allspice

The How-To

Start by preparing your apples. You can buy a special apple corer/slicer/peeler at just about any housewares store for about $20. They are easy to use and they really do work pretty well. I have one in my kitchen. I’ve made this recipe several times with and without peeling the apples. I generally prefer the ease of leaving the skins on, but some people feel that the skins add a bitterness to the finished apple butter. It should only take a few minutes if you want to skin and core the apples. Cutting the apples into approximately 1-inch squares will help the apples to cook evenly and quickly.

Fill your slow cooker, set on its lowest setting, with apples and it's okay if it’s a couple of inches above the rim of your cooker. Add the apple cider and set the lid on top, as it cooks down, the lid will settle into place. Walk away and let it do its thing. Stop by every hour or so and give the apples a stir.

After about 6 hours, the apples will have softened and broken down, it will look like thick, chunky applesauce. As a matter of fact, that is exactly what this is. If you cool this and jar it, you just made applesauce. But since we are making apple butter, not applesauce, let’s continue.  Add the sugar and spices to the cooker and stir until the spices are well dispersed. At this point, you can switch from stirring with a spoon to using a whisk. 

Allow the sauce to thicken and the apples to continue to breakdown. This stage could take anywhere from a few minutes to 2 more hours. You can leave the lid off the cooker at this point to allow for evaporation. If you like your apple butter to be silky smooth, you can puree the apples or use an immersion blender (one of my favorite kitchen tools).

Now you are ready to do the canning. You will process these jars for 10 minutes in a hot water bath. Here is a great website that can teach you everything you ever wanted to know about how to preserve by canning.  http://www.freshpreserving.com/

Thanksgiving Turkey Time!

A couple of friends have asked me various questions about cooking their Thanksgiving Day turkey.  It isn't terribly complicated, but since it is the type of meal that only happens once a year, and since it usually involves family and friends, no one wants to be the one who serves burnt or dried out turkey.  So here are some suggestions that I have cobbled together from some sources that I trust the most with this sort of thing.  I hope this helps!

First, you have to thaw your bird!  Did you take it out of the freezer on Saturday?  I hope so.  The information below gives you the breakdown on how long that bird will take to thaw in the fridge.  Did you forget?  No worries, you can still have a perfectly thawed and safe bird, you are just going to work a little harder for it.  Cold Water Thawing instructions are included below.  This information was sourced from the USDA page dedicated to food safety.  Follow these instructions very carefully, and you can be assured of serving a dinner that won't make your guests ill.

Thawing your bird:

I've included the methods and timing for thawing a turkey using a refrigerator and quick thaw by water below.  These are the only methods I recommend for thawing a bird.  The USDA website includes other methods, such as using a microwave, which I cannot and will not condone! 

 USDA Guidelines for Thawing Your Turkey

Refrigerator Thawing

When thawing a turkey in the refrigerator:

• Plan ahead: allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below.
• Place the turkey in a container to prevent the juices from dripping on other foods.

Refrigerator Thawing Times

Whole turkey:

• 4 to 12 pounds — 1 to 3 days
• 12 to 16 pounds — 3 to 4 days
• 16 to 20 pounds — 4 to 5 days
• 20 to 24 pounds —5 to 6 days

A thawed turkey can remain in the refrigerator for 1 or 2 days before cooking. Foods thawed in the refrigerator can be refrozen without cooking but there may be some loss of quality.

Cold Water Thawing

When thawing a turkey quickly in water:

• Allow about 30 minutes per pound.
• First be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery product.
• Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed.

Cold Water Thawing Times

Whole turkey:

• 4 to 12 pounds — 2 to 6 hours
• 12 to 16 pounds — 6 to 8 hours
• 16 to 20 pounds — 8 to 10 hours
• 20 to 24 pounds — 10 to 12 hours

A turkey thawed by the cold-water method should be cooked immediately. After cooking, meat from the turkey can be refrozen.

Time to Cook!

Oven-Roasted Turkey:

Brining: Alton Brown - Brining a Turkey

Prepping: Alton Brown - Prepping your Turkey

Roasting: Alton Brown - Roasting your turkey

Carving: Alton Brown - Carving gracefully, don't be a hack!

Fried Turkey:

Fry Derrick: Over the top turkey frying equipment - nice, but not necessary!

Injection and Rub: Texas Monthly Fried Turkey rub and injection that I use!

Brining: Alton Brown's Turkey Brine Recipe

Testing and Frying: Don't just drop the bird, here's how to NOT burn down your house!

Smoked Turkey - Aaron Franklin:

Part One: Aaron Franklin breaks down the brine and prep

Part Two: On the Smoker and a recipe or 2 from Stacy Franklin

Part Three: Bringing smoked joy to your table

My personal favorite is the fried turkey variation.  Here's my bird from last Thanksgiving, which we cooked and enjoyed while camping on Lake Buchanan.

They Call Me "Big Fluffy"

The Background

It wasn't until after high school, when I got into the restaurant business that I really did a lot of cooking.  I wasn't necessarily one of those kids that loved to cook from a young age.  My mom did almost all of the cooking in our house, and my sisters would spend a good bit of time with her while they cooked.  I did too from time to time, but not nearly as often.  There were probably a dozen other things going on that I would rather spend time doing during the dinner prep time, and it simply didn't interest me in the same way, at least not at that time.  I learned enough that I knew I wouldn't starve during my bachelor days, but I wasn't cooking for pride or entertainment.  And certainly, I didn't have that itch to experiment with flavors and textures.

 But there was one notable exception, pancakes.  Pancakes was the first "meal" that I learned to make, entirely on my own.  Now as a kid, pancakes meant using a box of Bisquick.  And to be truthful, that was the case for many, many years.  As a matter of fact, had they not done something to alter their ingredients 10 or so years ago, I'd probably still be using Bisquick to make pancakes.  I am not sure what they did, but after 20 years using the exact same recipe, something changed, and the only thing I didn't have direct control over was whatever blend of dry ingredients that they put in that box.  They didn't come out with a "new and improved" recipe, but I definitely know that something in that package changed.

 Since that time, I have tried many scratch recipes.  I love pancakes, and I even enjoy how varied the recipes are.  Some create flat, dense or crispy pancakes, some are made to benefit from a cast iron skillet, some are filled with fruit flavors, but my favorites have always been big, fluffy pancakes.  Not too sweet (that's what syrup is for), very cake-like, delicate sponges for melted butter with a light crumb.

 To achieve these kind of results, we will need to talk about the batter.  Now, I have provided ingredient quantities here, but I am going to tell you that you will need to use your culinary common sense here when it comes to consistency.  There are many variables that won't go into the mixing bowl that will affect your batter, and there is no recipe that can account for that.  Everything from the temperature of the kitchen to the barometric pressure outside will impact your batter.  And we also have to consider the age of the flour we are using and the age of the leavening agents.  Are they stale, or fresh, just how long has that sack of flour sat in your pantry?   For this pancake recipe we want a thick batter.  You should have to shake it out of the measuring cup onto your griddle.  You shouldn't be able to pour it out.

 Be mindful though, because over-stirring the batter on the way to this  thick cake-like batter can result in losing the delicate crumb.  By mixing the wet ingredients and dry ingredients separately, we will be able to mix the heck out of the eggs and milk without kicking the baking powder into overdrive.  And please, pay attention to the flour type.  I used self-rising flour, not all-purpose flour, and it does make a big difference.

The Ingredients 

• 3 Cups Self-Rising Flour
• 1/2 Teaspoon Salt
• 3 Tablespoons Baking Powder
• 1 Tablespoon Cinnamon (optional)
• 3 Cups Milk
• 2 Extra-Large Eggs
• 1 Tablespoon Vanilla Extract
• 2 Tablespoons Sugar
• 4 Tablespoons (1/4 cup) Butter (melted)
• 1 Cup Greek Yogurt (I used full-fat, plain)
• Butter and Syrup for topping pancakes

 Making It Work  

1. Preheat your griddle to 350 degrees. 
2. Mix together the flour, salt, baking powder, and cinnamon (if using) in a large bowl.  Make sure that the ingredients are well mixed.
3. Mix together yogurt, eggs, milk, sugar, vanilla in a separate bowl.  Whisk these together until the sugar is dissolved and the mixture is a creamy, custard-like consistency. *Note: we are treating the sugar like a wet ingredient, rather than a dry ingredient.  It will dissolve in milk and eggs, and the extra whisking to get there won't upset the leavening process.
4. Whisk the melted butter into the wet ingredients
5. Make a well in the dry ingredients and pour the wet ingredients into the center.
6. Gently fold the flour mixture into the wet mixture until it is just incorporated.  Don't try to beat out all of the lumps, you will over-mix if you do.
7. This is the time to add more flour if the batter is too thin, or add more milk if the batter is too thick.
8. Scoop the batter onto your hot griddle.  (I use a 1/3 cup measuring cup for portioning).  With the thickness of the batter, this will make about 18 pancakes that are about 5-6 inches in diameter.

Notes:

1. Put your hot pancakes on a rimmed cookie sheet with a cooling rack, and cover with a towel.  Set oven to 200 degrees and they will stay hot until you are ready to serve, or until sleepy, late-risers make it to the table.  Don't get stuck manning the griddle while everyone else enjoys the pancakes in the dining room.  It is good for the cook to get to eat with the family.
2. This recipe is not the time to substitute fat-free or sugar-free ingredients.  These pancakes will be a thick, cake-like treat.  Enjoy them in reasonable quantities with real maple syrup and lots of butter, or with fruit compote and whipped cream.  They are a treat and should be enjoyed as such. "Everything in moderation... including moderation"!
3. Eat pancakes for dinner, it's just the right thing to do every once in awhile, or weekly, like at my house.

Tomato Basil Pie (from Jack Allen's Kitchen)

The Background

My favorite restaurant in Round Rock, Texas is Jack Allen's Kitchen.  Jack Gilmore is Owner and Chef, he runs the kind of restaurant that I think we all probably envision restaurants should be run.  He has a relationship with local area farmers and can frequently be seen at the area farmer's markets.  His menu is based largely off of what he finds in the markets each week, and he proudly and prominently features the local farmer in his menu.  His Sunday Brunch is a stunning collection of dishes that includes comfortable, Southern favorites such as Mama's Sunday Chicken or House Cured Ham.  It also includes local favorites such as Migas and Green Chile Pork and Eggs. 

One of the dishes you are likely to find on the table, especially in the summertime when fresh tomatoes and basil are at their peak, is his Tomato Basil Pie.  On a table that includes so many amazing dishes, it might be easy to overlook, but that would be a mistake.  Simple and understated, this savory pie will make you sit back in your chair and relish the flavors of summer.  A week or so after my first brunch visit at Jack Allen's Kitchen, I was delighted to find the recipe for this pie in the local newspaper, the Austin American Statesman.  I did a search online for that article, and even ran across a video clip of Jack making this recipe on a local morning news show. 

I made this recipe recently for the brunch we serve each month to our worship team at our church.  Even in the late winter days of February, using standard-issue Roma tomatoes from the grocery store, the dish was a fantastic hit.  I can tell you that making this dish in the summertime, with garden fresh heirloom tomatoes, makes all your senses light up like a pinball machine!

The Ingredients 

• 3 tomatoes, sliced thinly (If you use a small variety, such as Roma, you will want 5 or 6)
• 1 pie shell
• 6 sprigs of basil  
• 1 cup shredded cheese (I used a combination of White Cheddar and Smoked Gruyere) 
  
• 2 eggs  
• 1 cup mayonnaise  
• 1/2 cup Parmesan cheese  
• Salt and pepper, to taste 

 Making It Work  

1. About half an hour before baking the pie, season the tomatoes and let some of the water drain out of them. 
2. Preheat oven to 300 degrees. Layer the sliced tomatoes on the bottom of an unbaked pie shell. Tear apart basil and place on top of tomatoes. Spread the shredded cheese on top. 
3. In a small bowl, whisk together eggs and mayonnaise, then spread evenly over the tomatoes and cheese in the pie shell. 
4. Top the pie with Parmesan cheese, which will form a delicate top crust.  
5. Bake for approx 45 minutes, until it is bubbly and golden brown. Serves 4.

Chilled Mexican Corn Salad

The Background

I have been looking for a side dish that will pair well with Tex-Mex, Southwestern and Southern dishes.  The catering jobs that we take on typically involve either barbeque or tacos.  This side dish pairs well with both and it is equally tasty served warm or cold.  If served with barbeque, the corn salad gives a great alternative to the typical potato salad or coleslaw. 

If you have ever been to a Mexican festival or celebration, you may have stumbled on a booth or food truck selling grilled corn on the cob.  The corn is usually nicely charred, lathered in a creamy, buttery combination of cheese and chili spices, and finished with a squeeze of lime.  The sweet smell of grilled corn with lime and chiles creates an aroma that will be forever locked in your mind.  You won't be able to think about that festival without remembering that aroma, and anytime you pass a vendor selling grilled corn, your ears will immediately perk and your head will swivel to find the source!

We have tried to recreate that experience in a bowl.  I love to serve this dish as a cold side.  The sweet corn and creaminess cools down the palate perfectly after something spicy.  And the bright, fresh citrus keeps the flavors light.  It's a new favorite of mine, and I get great comments when we serve it at our events.

 

The Ingredients

2 tablespoons butter
3 cups corn (about 4 ears, fresh OR 2 cans)
3 tablespoons mayonnaise
1 clove garlic, grated (or approximately 1 teaspoon of minced garlic)
1 handful cilantro, chopped
1 lime, juice
2 tablespoons Cotija cheese, crumbled
1 tablespoon chili powder to taste
2 teaspoons onion salt

 

Making It Work

1. Melt the butter in a heavy skillet over medium-high heat.  A cast iron skillet works great, if you have one.
2. Add the corn, toss it quickly to coat as much of the corn with the butter as you can.  Once the corn is coated in butter, leave it alone to char, about 6-10 minutes. Set aside to cool.
3. In a medium bowl, stir together the mayonnaise, garlic, lime juice, onion salt, and chili powder to make a smooth dressing.
4. Mix the corn into the dressing, until the corn is well coated.  Once the corn and dressing are mixed, stir in the chopped cilantro and Cotija cheese.
5. To serve, garnish with some hand-torn cilantro, and an additional sprinkle of cheese and chili powder.  This is a great dish to make a day ahead or the morning of the event.  The flavors will deepen as it chills in the refrigerator for a few hours. 

Texas BBQ Sauce

The Background

We are about to enter a dangerous topic, barbeque.  There are many debates we could wage over what constitutes barbeque, whether it be about how it is made, at what temperature it is achieved, whether or not it is sauced, whether it's beef or pork, whether or not bologna and hot links belong in the conversation or not... okay, let's just go ahead and assume that one is non-topic. 

I have been blessed to travel all over this great country, and I have sampled some of this country's favorite barbeque joints and pits.  I have done the Memphis thing, sampled Kansas City's finest, sunk my teeth into South Carolina's famed vinegary pork, and savored some of the best Texas has to offer.  I won't beat around the bush, for my money, Texas barbeque rules supreme.

For the purpose of today's recipe, let's first understand the way barbeque is done in Texas.  In the lone star state, sauce is served on the side.  Rarely will you find beef brisket, pulled pork or meaty ribs where they have been sauced as part of the cooking process.  Texas barbeque is also typically a combination of sweet, spicy, tangy and salty.  It is an accoutrement or an accessory.  If your meat can't stand on it's own, the finest sauce in the state won't fix it.  You can't use sauce to cover up the fact that your meat is dry, overcooked or bland.  But if you have taken your time to produce smokey perfection in the form of brisket or pulled pork, then a great sauce will take it to a new level.

So what does good Texas barbeque look like?  It should be a deep mahogany color, flecked with pepper and spice.  It should also be thick enough to coat a spoon (or a piece of meat).  Beyond these basics, there are a world of flavor profiles that can be used to achieve that blend of sweet, tangy, spicy and salty.  I prefer a combination ketchup and mustard (sweet and tangy) as the base.  I like the tang of apple cider vinegar combined with the sweetness of honey.  You can definitely use a different type of vinegar, or use various sweeteners such brown sugar, agave, maple syrup or cane syrup.  For spice, I like to use flavors like cumin and paprika, along with chili powder and black pepper.  I also like garlic and onion along with the salt to bring that earthy and umami flavor to the profile.  And when you are ready for the "advanced" recipe class, swap out some of these flavors or play with Worcestershire sauce, soy sauce, red wine, smoky chipotle peppers, hatch green chiles or liquid smoke. 

The Ingredients

• 34oz bottle Ketchup (I use Heinz, this was a "large" bottle)
• 8oz bottle Mustard (French's standard issue yellow mustard, the "small" bottle)
• 1 cup Apple Cider Vinegar
• 1/2 cup Sugar
• 1/4 cup Black Pepper (I used an Orange Pepper blend from Texas Spice Co.)
• 2 tablespoons Garlic Salt
• 2 tablespoons Onion Salt
• 2 tablespoons Worcestershire Sauce
• 2 tablespoon Chili Powder
• 1 tablespoon Cumin
• 1 tablespoon Paprika (smoked paprika is really great, if you have it handy)

Making It Work

Whisk all your wet ingredients in a medium sauce pan over medium to low heat.  You will want to bring the sauce to a low simmer to help dissolve the sugar and heat the spices.

One at a time, stir in each of the dry ingredients, making sure each is fully incorporated before proceeding the next.  This will prevent your spices from lumping together in the mixture.

Simmer the sauce until you reach the desired consistency.

This will make quite a bit of barbeque sauce.  My last batch was right about 45 ounces.  I pour the sauce into squeeze bottles.  To keep the sauce fresh, put a piece of plastic wrap over the top of the bottle, before screwing on the squeeze top.  This sauce will have to be stored in the fridge.  Hopefully, before this summer, I will get a chance to play with canning the sauce for pantry storage.  I will update this recipe accordingly, once I have made it work!

Play with the flavors, find other sweet or tangy ingredients to swap out, make use of some left over wine (if that sort of thing ever happens at your house), play with adding booze such as bourbon or tequila, or use other ethnic spices to create new flavor profiles.  Barbeque sauce should be more of process, rather than exact recipe to follow, once you have mastered the balance between spicy, salty, sweet and tangy.

Sweet and Spicy Cucumber Salad

The Background

I was searching recently for a new cold salad to add to a fajita buffet dinner.  I knew I wanted something that would be both "cool" and just a little bit spicy.  I ran across several cucumber salads and combined what I thought were the best ideas into this recipe.  I really liked the way it turned out.  It is cool and bright, spicy and sweet, salty and tangy all in one dish.

The Ingredients 

• 4 large cucumbers, seeded and diced, peel if desired  
• 1 medium white onion, chopped 
• 1 to 2 jalapeno peppers, sliced thin
• 1/2 cup white vinegar
• 1/4 cup cold water
• 1/4 cup sugar
• 1/2 to 1 teaspoon salt
• 1/2 teaspoon lime pepper (coarse ground black pepper will work fine, but I definitely recommend this Lime Pepper I found at Texas Spice Company!)
• 1/4 cup fresh cilantro, minced 

Making it Work  

1. Place cucumbers, onion and jalapenos in a large bowl.
2. In a separate bowl, whisk together all remaining ingredients; pour over cucumber mixture and toss well to coat.
3. Chill at least 3 hours before serving.

 

Steak Tips with Mushroom-Onion Gravy

The Background

Who isn't a sucker for something warm, rich and satisfying on a cool, Autumn evening?  A cool night, maybe a bit drizzly and dreary begs for "umami", that elusively savory and utterly delightful culinary trait.  Mushrooms are so umami, steak too.  Oh, and onions that have been richly caramelized, very umami. 

I am also a huge fan of America's Test Kitchen, and their sister sites, Cook's Illustrated and Cook's Country.  These guys take a lot of time to break down dishes and dissect how they work, why they work, how to make them taste better, how to make them easier to prepare and then publish the recipe along with why the other 87 iterations didn't work, just so you don't make the same mistakes.  I have mentioned before how I frequently take a recipe and compare it to several others I find online.  I take the best parts of "this" recipe and add parts of "that" recipe, sprinkling in a cool technique that was found in yet another recipe.  Not this time.  Nope.  Completely unnecessary.  So with 100% credit to America's Test Kitchen, where I originally got the recipe via an email newsletter, and to Cook's Illustrated, where the recipe and the picture above is published, I proudly pass along one of my new all-time favorite recipes.

The Ingredients

• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 1/2 pounds sirloin steak tips, trimmed of excess fat and cut into 1 1/2-inch chunks (see note)
• 1/4 ounce dried porcini mushrooms, rinsed well
• 1 3/4 cups low-sodium beef broth (see note)
• Table salt and ground black pepper
• 2 tablespoons vegetable oil
• 1 pound white mushrooms, stems trimmed, caps wiped clean and cut into 1/4-inch slices (see note)
• 1 large onion, halved and sliced thin (about 1 1/2 cups)
• 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
• 1/2 teaspoon minced fresh thyme leaves
• 4 teaspoons unbleached all-purpose flour
• 1 tablespoon chopped fresh parsley leaves

Making it Work

1. Combine soy sauce and sugar in medium bowl. Add beef, toss well, and marinate at least 30 minutes or up to 1 hour, tossing once.

2. Meanwhile, cover porcini mushrooms with ¼ cup broth in small microwave-safe bowl; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and mince (you should have about 1½ tablespoons). Strain liquid through fine-mesh strainer lined with paper towel into medium bowl. Set mushrooms and liquid aside.

3. Sprinkle meat with 1/2 teaspoon pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until smoking. Add meat and cook until well browned on all sides, 6 to 8 minutes. Transfer to large plate and set aside.

4. Return skillet to medium-high heat and add remaining tablespoon oil, white mushrooms, minced porcinis, and ¼ teaspoon salt; cook, stirring frequently, until all liquid has evaporated and mushrooms start to brown, 7 to 9 minutes. Scrape pan to loosen fond. Add onion and ¼ teaspoon salt; continue to cook, stirring frequently, until onion begins to brown and dark bits form on pan bottom, 6 to 8 minutes longer. Add garlic, thyme, and flour; cook, stirring constantly, until vegetables are coated with flour, about 1 minute. Stir in remaining 1½ cups beef broth and porcini soaking liquid, scraping bottom of pan with wooden spoon to loosen browned bits, and bring to boil.

5. Nestle steak pieces into mushroom and onion mixture and add any accumulated juices to skillet. Reduce heat to medium-low and simmer until steak registers 130 degrees on instant-read thermometer, 3 to 5 minutes, turning beef over several times. Season with salt and pepper, sprinkle with parsley, and serve.

Jalapeno Popper Cornbread

The background

I was thinking through how I wanted to celebrate my birthday this year and had settled on a barbeque dinner.  Never mind that it is early February, here in central Texas, the weather is most definitely indicative of an early spring.  With daytime temperatures in the mid 70’s and flirting with the 80’s, the weather is perfect for firing up the smoker.  In the grand Texas barbeque tradition, dinner would include smoked brisket, pulled pork and sausage.  To compliment the peppery smoked meats, I served pinto beans, grilled corn on the cob, homemade dinner rolls and Jalapeno Popper Cornbread. 

In the off chance that you haven’t been to a backyard barbeque in the last decade or so, jalapeno poppers are bacon wrapped peppers stuffed with cheese and either battered and fried, or grilled.  I am a fan of the grilled variety, myself.  I like the smoky bacon and slight char on the jalapeno pepper.  In order to mimic these qualities in my cornbread, I relied on my favorite cast iron skillet and the all around goodness of rendered bacon fat. 

I am willing to bet that you can get perfectly acceptable results by adding the three pepper popper ingredients to whatever boxed cornbread mix you already use, baked in a casserole pan, but I have to strongly encourage you to take the time to make this recipe from locally sourced ground corn if at all possible.  Using the best bacon you can find definitely won’t hurt either.  The cast iron skillet also delivers on a nice crisp crust on the bread, which can’t be achieved in a glass dish.

No, you won’t find this recipe in anyone’s healthy eating or diet cookbook.  This should be a splurge for sure, so I don’t recommend getting carried away with healthy swaps like using skim milk, turkey bacon, coconut oil or almond flour.  Enjoy this cornbread with a slathering of real butter guilt-free, just don’t eat the whole pan in one sitting.

the ingredients

• 1 Cup Ground Corn Meal (locally sourced and organic)
• 1 Cup All-Purpose Flour (unbleached and organic)
• 1 Tsp. Salt
• 2 Tsp. Baking Powder
• 2 Tbsp. Sugar
• 1 Cup Milk
• 2 Eggs
• 1/4 Canola Oil
• 3 Whole Jalapeno Peppers
• 1 Lb. Smoked Bacon
• 2 Cup Cheddar Cheese, grated (I prefer a Longhorn Style Medium Cheddar)

making it work

1. Pre-heat your oven to 400 degrees with a rack in the center position.
2. Slice the bacon into thin pieces and brown in a cast iron skillet.
3. While the bacon is browning, slice the jalapenos into 1/4 inch slices.  You will further dice these in a later step, we just want nice slices so that they cook evenly.
4. When the bacon is browned, remove the bacon to a plate lined with paper towels to remove excess grease.  Pour off most of the bacon grease from the pan, reserving a tablespoon or 2 in the pan.
5. Sauté the sliced jalapenos in the rendered bacon fat until they soften and start to brown.
6. Remove the sautéed peppers from the pan and chop them into small pieces.  Set these aside to be added to the batter.
7. Combine the dry ingredients (corn meal, flour, salt, baking powder, sugar) in a medium size mixing bowl and then stir with a whisk or fork so that they are mixed well.
8. Add the wet ingredients (oil, milk, and eggs) to the dry ingredients and whisk fully incorporate.
9. Stir in the bacon, jalapeno peppers and cheddar cheese.
10. Grease a clean cast iron skillet.  For this purpose, I prefer to use bacon fat, but shortening or vegetable oil will work just fine as well.  I am one of those crazy people that actually keeps rendered bacon fat to use for things like this or for biscuits.
11. Pour the batter into the greased skillet and bake for 30-35 minutes.  When it is done, the top should be lightly brown and firm to the touch.  You should also see nicely browned edges.

notes and observations

I cut my cornbread into 16 pieces.  This means I end up with 4 very small, triangular pieces that really aren’t big enough to serve.  These are of course made entirely for taste-testing, and naturally are void of calories.

Assuming you have to brown the bacon, this recipe should take about an hour from start to finish.  This does reheat well though, so it can certainly be made early.

Shredding cheese from a block really does make a big difference.  If you have abandoned block cheese for the pre-shredded bagged cheese, please reconsider this.  Here’s a challenge, hand grate some cheddar cheese and taste it side by side with the bagged stuff.  I guarantee you will taste a huge difference.  Even without buying expensive artisan cheddar from the cheese counter, if you will just use even the store brand block cheese you will be surprised by the results.  If your not convinced, read the ingredients on the back of the package.  Yuck.

Syrupy Banana-Nut Overnight French Toast

 The Background

Okay, I don’t typically re-post recipes exactly as they are written.  I confess to being one of “those” people who has to try something, dabble with it, fidget with it, fix it, forget it, re-fix it and then… post it.  Typically, if I am searching for inspiration I will hit tons of recipe sites, peruse countless recipes.  I will discredit some poor guy or gal I never met, scoffing at whatever process or ingredient they are using, then find another similar dish and apply recipe one’s thought, to recipe two’s ingredients and combine it with something I think I dreamt up, but was probably bastardized from yet another source.
Not today.  Today, maybe it’s because I was appalled at how long it has been since I posted a recipe, or perhaps because we had this for Mother’s Day brunch and it was “lick the pan” delicious exactly how it was written, I proudly repost… Syrupy Banana-Nut Overnight French Toast.  And I would like to thank the fine folks at Good Housekeeping for awesome recipe.  Oh, I can’t wait to try other fruit variations with this recipe
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The Ingredients

6 tablespoon(s) butter or margarine

1 1/2 cup(s) packed brown sugar

5 large ripe bananas, cut diagonally into 1/2-inch-thick slices

1 (12-ounce) long loaf French or Italian bread, cut crosswise into 1-inch-thick slices (I used Challah – and loved it!)

6 large eggs

2 cup(s) milk

2 teaspoon(s) vanilla extract

1 teaspoon(s) ground cinnamon

1/2 cup(s) sliced almonds or coarsely chopped walnuts or pecans
Read more: Syrupy Banana-Nut Overnight French Toast - Good Housekeeping

 

Making It Work

In microwave-safe small bowl, heat butter in microwave oven on High 1 minute or until melted. Stir sugar into butter until moistened. With fingertips, press sugar mixture onto bottom of 13-inch by 9-inch glass baking dish. (It's okay if mixture does not cover bottom.) Spread fresh or dried fruit over sugar mixture; top with bread slices, cut sides down.

In medium bowl, with whisk, beat eggs; whisk in milk, vanilla, and cinnamon. Slowly pour milk mixture over bread; press bread down to absorb egg mixture. Sprinkle with nuts. Cover with plastic wrap and refrigerate at least 2 hours or overnight. (My wife is not a fan of nuts, so we toasted pecans to sprinkle on top rather than baking them into the French toast)

Preheat oven to 350 degrees F. Remove plastic wrap from baking dish. Bake, uncovered, 45 to 50 minutes or until bread is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Note: If you don't have bananas, substitute 3 to 4 very ripe pears or peaches (about 1 1/2 pounds), sliced; or 1 cup dried cherries, cranberries, or raisins.
Read more: Syrupy Banana-Nut Overnight French Toast - Good Housekeeping

Roasted Poblano and Cilantro Pesto

The Background

I am revisiting a recipe I posted last January for a Cilantro and Pecan Pesto.  I recently had lunch with my beautiful bride and enjoyed a turkey wrap that had a poblano pesto sauce.  It was pretty tasty and I knew right away that I needed to incorporate this into my own recipe.

I mentioned in my original post that this recipe is quite adaptable, and I think this is a fantastic variation.  I used cilantro (instead of the more traditional basil) and pecans (rather than pine nuts).  Why?  Well, because this is Texas, not Tuscany; and it’s also what I had on hand! 

Ingredients

• 1 bunch Cilantro
• 3 Poblano Chiles, roasted and skinned
• 1 cup Extra Virgin Olive Oil
• 1/2 cup Parmesan Cheese (Grated)
• 1/2 cup Natural Pecans (Raw)
• 1 tsp. Crushed Red Pepper
• 1/2 tsp. Sea Salt - Coarse
• 1 tbsp. Pepper, Black
• 2 Garlic Clove
• 1 Large Shallot, roughly chopped

Directions

For the Poblanos, you will want to grill these either on an open grill or, if you have a gas burner, you can place the chiles directly on the grates of your burner.  We aren’t so much cooking these, rather we just want to char the outside of the peppers.  If you are doing this over a burner, make sure you turn them frequently.  Once the skin is nicely charred, put them immediately into a large Ziploc bag and zip it shut.  This create steam inside the bag.  After a few minutes steaming in a Ziploc, the skins will literally fall right off.  Then you can easily cut off the stems and remove the seeds.  Chop the chiles roughly.

The food processor will do almost all of the heavy lifting for this dish. I coarsely chop the cilantro and the pecans just to give my processor a bit of a head start. Make sure you use the whole bunch of cilantro.  The stems bring tons of flavor, and should not be discarded, especially if you have a good food processor that will not leave large, stringy stems in the finished product.  In the bowl of the food processor combine the chopped cilantro, chopped pecans, shallots, roasted poblano, salt, pepper, crushed red pepper, garlic and olive oil. Pulse to combine everything. Once everything is well blended, stir in the grated parmesan.

So, what can you do with this pesto?  As it is in the recipe, it is great on crackers or toast.  Feeling fancy?  Put a small spoonful on a cracker, top with finely diced tomatoes and sprinkle with additional parmesan.  It is bright and colorful and full of fresh flavor.  Or you can leave it in a bowl as a dip for pita or pasta chips.  If you take a quarter cup of the pesto and thin it a bit with chicken broth, it makes an awesome pizza sauce, top it with grilled chicken, roasted peppers, artichoke hearts, and shredded smoked mozzarella and let me know when I should be there for dinner! 

As I mentioned above, it makes a flavorful spread for sandwiches in place of mayo.  Or, you can take a quarter cup of it, again, thin it with chicken broth and toss with some freshly cooked cheese stuffed tortellini and some diced ham for a delicious pasta dinner.  Last idea, how about pounding out some chicken breast or pork tenderloin nice and thin, then smearing a healthy spoonful of the pesto into the center.  You can then roll the meat up, wrap in prosciutto and either broil or grill these for a dinner worthy of honored guests. 

I am sure there are other great uses for this, let me know if you find a great way to use this pesto!

Nutella and Banana Stuffed French Toast Bake

The Background

I have wanted to find a way to do French Toast in a manner that would make it easier to serve to a larger crowd, something that can stand up to a little time in a chafing dish.  A quick Google search will give you a ton of inspiration for baked French Toast recipes.  Some are more akin to bread pudding, others more like a casserole.  As usual, this recipe is a combination of inspirations from across the web, twisted in my own mind to meet a distinct flavor.

The Ingredients

1 loaf French Bread

2-3 bananas, sliced

Nutella

For the custard:

• 6 eggs
• 3 cups half and half
• 1 tablespoon vanilla
• 1/2 cup brown sugar

For the topping:

• 1/2 cup flour
• 1/2 brown sugar
• 1 stick butter
• 1 tablespoon cinnamon

 

Making It Work

One of my favorite things about this recipe is that much of the work and mess is done the night before.  Begin by slicing the loaf of French bread into thick slices.  I like my slices to be about 2 inches thick.  The end pieces won’t be used, the crust won’t absorb the custard.  Take each piece of bread and slice to, but not through the bottom crust.  This creates a pocket for your stuffing, in this case, the Nutella and bananas.  I can tell you though that there is no need to stop there,  I made an equally delicious variation where I whipped cream cheese and apple butter for the stuffing. 
Spread a thick, healthy portion of Nutella inside each slice of bread, and top the Nutella with several slices of banana.

Lay each stuffed toast piece into a buttered casserole dish, packing them together tightly.
In a medium mixing bowl, make the custard by stirring together the half and half, eggs, vanilla and brown sugar.  Make sure that the custard is well mixed, and that the sugar dissolves completely.
Pour the custard mixture evenly over the top of the bread pieces.  Cover the dish tightly with plastic wrap and place in the refrigerator for several hours or overnight.  By the morning, the custard should have absorbed into the bread, with very little remaining pooled in the bottom of the dish.

When you are ready to cook, remove the dish from the refrigerator and allow it to begin to warm to room temperature while the oven preheats to 350 degrees.

For the topping, slice a stick of butter into thin slices and mix in a small bowl with the flour, brown sugar and cinnamon until the mixture is the consistency of wet sand.  Sprinkle this over the bread, covering well.

Bake for 45 minutes.  The topping should be browned and bubbling.  If not, return for another 10 to 15. 

This definitely does not need any maple syrup, but would do well topped with fresh fruit.  I probably don’t have to say this, but this is a rich, decadent dish.  A small piece of this dish served as part of a larger brunch offering is probably the best use of this recipe.

Muffin Tin Frittatas

 The Background

I am always looking for easy, no fuss ideas for holiday meals, especially the “lead up” meals to a big event.  Everyone knows that Thanksgiving Day is all about a turkey dinner, and you probably remember all sorts of yummy eats that you enjoyed at last year’s feast.  But do you remember what you had for breakfast that morning?  Just because the day is all about dinner, doesn’t mean that breakfast should consist of slurping down a bowl Post Toasties while you wait for the oven to pre-heat.
No, we need something suitably special.  Something that will stand out in our memory of the day, without causing the dishwasher to rise up in revolt of another dirty kitchen.  Christmas mornings of my past are filled with breakfast casseroles, which were easy enough to prepare the night before and only mess up a single dish in the morning.  My wife has also done cinnamon rolls, for much the same reasons.  And, it is worth mentioning that both of these are perfectly fabulous options, I am just looking for something different.
Recently, my family has been serving our church by providing brunch for our hardworking worship staff.  These guys and gals are at the church early, work through 3 services and are often some of the last to leave.  We get to rotate with other families to make sure these wonderful people get to have something nice for brunch between services.  Last Sunday was one of these occasions, and these muffin tin frittatas, adapted from several online recipes I found were perfect!  This recipe is super simple, and much of the prep work can be done a day in advance to make this a great option for those busy holiday mornings.  This recipe is also so easy to adapt for a variety of tastes.  The recipe below is a basic ham and Swiss variety, but I also made some with asparagus and potato.  Other combinations that sound good to me are bacon and cheddar, salmon and capers with red onion, wild mushrooms and rosemary, crab and sweet corn, spinach and bacon with Gouda… oh man, I better stop.  I am sure you get the idea.

The Ingredients

• 1/4 lb. Ham, sliced deli-thin, and chopped
• 3 Eggs
• 1 cup Egg Whites (approximate – see notes below)
• 2 tbsp. Milk
• 1 cup Swiss Cheese, grated
• 1 oz. Parmesan Cheese, grated
• Salt and Pepper to taste
• Cooking Spray

Making It Work

1. Start by preheating the oven to 400 degrees, with a rack in the middle position.
2. Spray a full-size muffin tin very liberally with cooking spray.
3. Divide the chopped ham and grated cheese between the cups.
4. In a 2 cup measuring cup, crack the 3 eggs.  Depending on the size of eggs you have, the quantity will vary.  Add liquid egg whites to fill to 2 cups total, then add the milk and whisk to fully incorporate.
5. Spoon the egg mixture into each cup of the muffin tin, filling to about 3/4 full.  If everything was measured correctly, you should be able to fill all 12 cups on the muffin tin.
6. Gently give each cup a stir so that the ham and cheese are even distributed in the egg mixture.
7. Bake the frittatas for 20 minutes.
8. After 20 minutes, remove from the oven, sprinkle with the Parmesan cheese, and return to the oven for another 5 minutes to brown the Parmesan.

Serve these hot, straight from the pan, or they will hold up nicely if you want to re-warm them for sleepy heads who are late coming to breakfast.  They also store really well, if you want to freeze some for later.  Feeling fancy?  A dab of Hollandaise sauce would be awesome.  But for my family, they are great plain, or with a bit of hot sauce or salsa for me.
So there it is, a holiday-worthy breakfast or a brunch treat suitable for the voices of angels.  Dress it up, or keep it simple.  Try these out, and be sure to let me know if you add your own flavors too!   I would love to hear what you do differently.

French Toast and Bacon Cupcakes with Maple Butter Cream Frosting

The Story

Every month or so, we get the chance to serve brunch to the worship team at Hill Country Bible Church.  These guys and gals are absolutely amazing.  They spoil our congregation every week with some of the finest voices, music and technology anywhere.  So when we get the chance to serve them, I do my best to give back to them as extravagantly as I can.  I am constantly looking for new idea, new recipes and new gadgets that allow us to bring our best to them.  So a couple of weeks ago, a Facebook friend shared a picture of some cupcakes that a co-worker had made.  Cupcakes with bacon, now this was something I needed to try.  I also knew they were something the worship team would enjoy.  I was kind of surprised when I did a Google search for the recipe.  There are tons of recipes that I worked my way through.  Some used a cream cheese frosting, which I thought would be way too heavy.  Others had a cupcake recipe that would have turned out more like a muffin, and that wouldn’t do either.  After some “research” last weekend, this weekend I crafted my own version.  I generally try to offer recipes that are easier than they appear, but I have to say, this one is fairly complex.  But man… are they ever worth it.

The Ingredients

The Cupcakes

• 1 lb. bacon
• 3/4 cup unsalted butter (1 1/2 sticks), at room temperature
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 1/2 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon fresh grated nutmeg
• 2 teaspoon cinnamon
• 1/2 cup milk, at room temperature
• 1 ½  teaspoon vanilla extract
• 3 eggs, separated

The Frosting

• 2 Sticks unsalted butter, at room temperature
• 1 cup confectioners’ sugar
• 2 teaspoons heavy cream, at room temperature
• 2/3 cup maple syrup

 

The cupcake How to

1. Chop and brown the bacon and set it aside.  I cut my bacon into relatively large pieces, approximately 1/2 to 3/4 inches. 
2. Preheat your oven to 375, oven rack in center position.  Line a muffin tin with cupcake papers.
3. Using a paddle attachment for a stand mixer, cream the butter, sugar and brown sugar.  Start slow, until the butter and sugars are incorporated and then increase the speed to high, mixing until the butter is soft and fluffy (about 10 minutes). 
4. While the butter is creaming, in a large bowl, sift together the cake flour, cinnamon, nutmeg, baking powder and salt.
5. In a another bowl or large measuring cup, whisk the milk and vanilla extract together.
6. Slow the mixer speed to low and add the egg yolks, one at a time.  Wait until one yolk is fully incorporated before adding another.
7. In the stand mixer bowl, on low, combine the dry ingredients with the creamed butter, and the milk.  To do this, alternate adding about a third of the dry ingredients, half of the milk, another third of dry, the rest of the milk, finishing with the last of the dry ingredients.  Let the ingredients become fully incorporated before adding more.  Once fully incorporated, increase the speed to medium until the a smooth batter is formed. 
8. Remove the bowl from the mixer and transfer the batter to a large mixing bowl.  Stir in about 3/4 of the bacon bits into the batter, reserving the rest to top the frosted cupcakes.
9. Clean and dry the mixer bowl thoroughly, and then using the whisk attachment, whisk the egg whites until they reach stiff peaks.
10. Fold the egg whites into the batter in thirds. 
11. Spoon the batter into the lined muffin tin (about 3/4 full) and bake for 20 minutes, turning them once after 10.  The cupcakes should be lightly browned, and a toothpick inserted in the center should have dry crumb when they are done.
12. Once they have cooled completely, frost with the maple cream frosting and top with remaining chopped bacon.  For the topping, I minced the remaining bacon.  I didn’t want these pieces to be as large as the pieces inside the cupcake.

The frosting how to

1. Using the paddle attachment on a stand mixer, or a handheld mixer, cream together the butter, syrup and confectioners sugar on high until fluffy and light (about 10 minutes).
2. Add heavy cream and mix again until completely incorporated.

The Wrap up

Nobody will confuse these cupcakes with diet food.  Certainly lots of butter, sugar and bacon goes into this recipe.  But if you are looking for a decadent treat to add to a brunch, then by all means, make enough to share!  Remember, everything in moderation, and that includes moderation, right?!  Seriously, don’t keep a dozen of these around to tempt you.

Tomatillo Avocado Salsa

It’s Cinco De Mayo, so it seems fitting to offer this salsa recipe I have been playing with recently.  So eat up!  Happy Cinco De Mayo, everyone!

The Background

Whenever I go to a Mexican restaurant and there is a green salsa, I usually love it, but for some reason I have never tried to make my own.  My grocery store carries tomatillos year round, so access to good fresh produce isn’t the problem.  A couple of weeks ago, I went to my favorite taqueria in Round Rock, where they make their salsas fresh everyday.  I love their green salsa.  I could drink it with a straw, but that might seem a bit inappropriate as I stand there at the salsa bar.  Above the salsas, the restaurant had provided a description of each salsa and their relative heat factor.  As I read the description, which included a list of the ingredients, it finally sunk in.  I am a relatively smart guy, and I know my way around a kitchen, recreating this salsa can’t be THAT hard, can it?  Armed with a mental list of the ingredients, I raided the HEB produce section with reckless abandon.

The Ingredients

• 1 lb. fresh tomatillos (about 10-12 depending on the size)
• 2 fresh avocados
• 1 medium size sweet onion
• 6 Serrano peppers
• 1 tbsp. garlic (chopped)
• 1 fresh lime
• 1 bunch fresh cilantro
• 1 tsp ground cumin
• salt and pepper to taste

 

Making It Work

Tomatillos are really quite easy to work with.  If you aren’t familiar with it, a tomatillo is green fruit that is used a lot in Mexican cooking.  The fruits themselves are sheathed in a husk, so the first order of business is to remove the husks and wash the fruit.  Once the husks are removed, you will find that the fruits are kind of sticky.  A rinse in cool water will take care of this.  Now is a good time to go ahead and give the cilantro and peppers a rinse while you are at it.  Go ahead and rinse that lime too, we are going to use the zest, so we want to make sure it is good and clean.
Now that your fresh produce is all clean, its time to get busy chopping.  I prefer to let my food processor or immersion blender do most of the heavy lifting, but a coarse chopping of the tomatillos, cilantro and onion will give us a head start.  For the cilantro, I generally chop the leafy greens right above the band holding the bundle together.  We are looking for a fairly uniform 1/2 inch to 3/4 inch chop of the tomatillos, onion and cilantro.  Once they are chopped, put them into a nice big bowl, or your food processor. 
The Serrano peppers need to have their stems removed, and depending on the amount of heat you prefer, you may want to open the chiles up and remove the seeds.  I like the heat, so for me, they are staying in there.  Again a coarse chop is all that is needed, I chopped mine into about 1/2 inch pieces and toss them into the salsa bowl.
For the avocado, I find it easiest to cut the avocado in half, remove the pit, use a spoon to scoop it from the shell and then mash it with a fork in the salsa bowl.  Next, use a micro plane to zest the whole lime.  Be gentle here, the green zest definitely adds to the fragrance and flavor, but the white pith is not good eats.  Zest the entire lime and then cut it in half and squeeze all the juice you can get out of both halves.  Now we just need to add the garlic and spices and then let the food processor do its thing. 
I prefer my salsa to be silky smooth, so I let mine go for a long time.  If you prefer a chunkier salsa, use the pulse feature and go slow. Do a taste test periodically before adding any salt and pepper.
This recipe makes quite a bit of salsa, far more than I needed for the birthday party I made it for.  The good news is that I was able to freeze the leftovers in glass jars in smaller quantities.  I was amazed at how well the frozen salsa thawed and tasted after several weeks in the freezer.  This a new favorite of mine.  I will be making this recipe a lot this summer, taking advantage of the in-season prices for the tomatillos, cilantro and peppers.  And now that I know how well it freezes, I am anxious to see how well it handles the canning process for longer storage possibilities.

Mango Margaritas

I was in HEB a couple of weeks ago and noticed that mangoes are coming back into season.  The ones I saw were from Peru and they were huge.  As we get into spring they will continue to get less expensive and the source will get closer.  Mango is one of my personal favorites, it reminds me of a tropical peach.  To me, a group of friends, a platter of fajita tacos and a pitcher of mango margaritas would probably be one of my top choices of a way to spend an evening under the fans of the covered patio pool-side.

This recipe was sent to me from Texas Monthly.  It was originally from Teala's (3210 W. Dallas) in Houston.

1 cup white tequila
1/2 cup Triple Sec or Cointreau
2 1/2 cups pureed fresh ripe mangoes (4 or 5, depending on size)
1/4 cup fresh lemon juice
1/2 cup fresh lime juice
1/4 cup fresh orange juice
1 pound crushed ice

Place half of the ingredients in a blender (it can hold only half the batch at a time) and blend to a slushy consistency (will not be as thick as a typical frozen margarita). If mangoes are not fully ripe, add more Triple Sec to taste. Off-season, use frozen mangoes. Makes four 10-ounce margaritas.