Italy

Tag Archive | "garlic"

Besh’s Pork Rillettes a Great Party Appetizer


Pork Shoulder Rillettes

Cookies, cakes and sweets of all type are exchanged among friends this time of year. But the food gift you give doesn’t have to be sweet. Try this recipe for Pork Shoulder Rillettes from Lüke creator John Besh.

Put this savory appetizer out for a party, with crackers, sliced baguette, cornichons and olives.

“Rillettes are meats cooked in lard, shredded and packed into jars, and then chilled and spread like pâté on toast,” the chef says in “My New Orleans: The Cookbook.” “It is certainly an ambitious recipe, which is precisely why I love to put up jars of rillettes and give them to friends around the holiday season. Cooked duck legs and their fat, the skin and bones removed, can easily be substituted for the pork shoulder and pork fat.”

People also love the personal touch of a handmade food gift, Besh said when he was in San Antonio recently for the grand opening of the San Antonio Lüke at 125 E. Houston St. That’s what makes these so welcome at Christmas or any time of year.

Pork Shoulder Rillettes

1 pound lard
3 onions, chopped
1 (4- to 5-pound) boneless Boston butt pork roast
Salt, to taste
Freshly ground black pepper, to taste
5 cloves garlic, chopped
1 rib celery, halved
1 quart chicken stock
1 cup dry white wine
2 sprigs fresh thyme
2 bay leaves
1 teaspoon crushed red pepper flakes

Melt the lard in a large enameled cast-iron pot with a lid over moderate heat. Add the onions and cook, stirring occasionally, until they are soft and translucent, about 10 minutes. While the onions are cooking, cut the pork into large pieces and season with salt and pepper.

Add the pork to the pot along with the garlic, celery, chicken stock, wine, thyme, bay leaves and pepper flakes. Increase the heat to medium-high and bring to a gentle boil. Reduce the heat to low, cover and slowly simmer for 3 hours.

Remove the pork from the pot and place in the bowl of a standing mixer fitted with a paddle attachment, and mix on low speed.

Remove and discard the celery, thyme sprigs and bay leaves from the pot. Slowly add the remaining broth from the pot to the meat in the mixer bowl, continuing to mix at low speed until all the broth has been incorporated back into the meat. Season with salt and pepper. Pack the cooled pork in a terrine or in small sterilized jars. Cover well and refrigerate. Jarred rillettes will keep for 6 months.

Makes 10-15 pint  jars.

From “My New Orleans: The Cookbook” by John Besh

Posted in RecipesComments Off on Besh’s Pork Rillettes a Great Party Appetizer

Garlic Grilled Oysters


Grilling oysters oven pecan adds a smoky flavor.

“It was Drago’s in Metarie, Louisiana, that made char-broiled oysters famous,” Robb Walsh writes “The Tex-Mex Grill and Backyard Barbacoa Cookbook” (Broadway Books, $18.99). “Jimmy G’s on Sam Houston Parkway in Houston does a great job with them, too. Gilhooley’s does them over a pecan wood fire that gives the oysters a wonderful smoky flavor. Also known as barbecued oysters, these are made by putting a fresh shucked oyster on a grill and spooning in some melted butter and garlic; you can add Parmesan if you like.”

Garlic Grilled Oysters

4 tablespoons (1/2 stick) butter
4 cloves garlic, minced
Salt, to taste
Freshly ground black pepper, to taste
12 freshly shucked oysters
Freshly grated Parmesan cheese (optional)

Melt the butter in a pan, add the garlic and add salt and pepper to taste. Heat a grill. Put the shucked oysters over the hot part of the fire. When the shell gets hot, the oysters will quickly begin to sizzle. Divide the garlic butter among the oysters. Don’t be alarmed if the butter causes the fire to flare up; it ads a char-grilled flavor. Sprinkle Parmesan over the top after the butter, if desired. Serve immediately with crusty bread for dipping.

Makes 12 oysters.

From “The Tex-Mex Grill and Backyard Barbacoa Cookbook” by Robb Walsh

Posted in RecipesComments Off on Garlic Grilled Oysters

Andean Pit Roast (Pachamanca)


Heat the rocks over the fire pit.

This is a Peruvian thanksgiving feast that requires the work of many to prepare and feeds many more. The entire feast is cooked in the same earthen pit.

It may take a couple of days to prepare, not to mention the time it takes to collect 80 river rocks and wrap 40 small corn tamales, but the meal cooks in an hour.

Andean Pit Roast (Pachamanca)

Marinade:
Ají panca paste, to taste (see note)
Huacatay paste, to taste (see note)
Garlic paste, to taste
Pimentón, to taste (see note)
Salt, to taste
Pepper, to taste
Cumin, to taste
Oregano, to taste

Meats:
5 whole chickens, cut in pieces
6 racks of baby back pork ribs
2 legs of lamb

80 (6- to 8-inch) river rocks or stones

Arrange all of your ingredients, so you can assemble the pachamanca quickly.

Vegetables and fruit:
40 whole potatoes, various varieties and sizes
20 sweet potatoes
20 plantains
20 ears corn, shucked and husks reserved
20 yucas, peeled
3 pounds fava beans, unshelled

40 humitas or small fresh corn tamales
5 pounds queso paria, an aged Andean farmer’s  cheese
Banana leaves

For the pachamanca hole: The day before cooking the pachamanca, make a hold in the ground. The hole should measure about  2 1/2 feet in diameter and be about 2 feet deep. The earth must be damp in order to make it easier and more compact, and the walls of the hole should be pasted with clay to prevent dust from falling into the ingredients.

For the marinade: Make the marinade for the meats with the ají paste, huacatay paste, garlic paste, pimentón, salt, pepper, cumin and oregano. Marinate the meats for at least 24 hours. Note: Check with ethnic markets like Las Americas Latin Market, 6623 San Pedro, for the chile and herb pastes.

For the preparations of the pachamanca hole the day before: “Cure” the stones,  build a fire in the hole, place a grate on top and assemble the stones on top of the grate. Let the stones cook overnight. Some stones will break, the ones that resist the heat will be ready to use in the pachamanca the following day.

For the day of the pachamanca: Sift through the stones, removing any broken pieces. Light a fire with wood in the hole. Please the grate on top and assemble the stones in the form of an igloo on the grate (leave a space between the wood logs and the stones). heat the stones for at least 2 hour. the stones must be extremely hot. Salted water is sprinkled on top in the form of a blessing of the rocks. This step also cleans the rocks and tests the temperature of the stones. When the stones turn white from the salted water, they are are hot enough for the pachamanca. Whent he stones have reached the desired temperature, remove the stones using a large pair of industrial tongs. Put them on a clean surface next to the hole. remove any excess burning wood from the hole prior to the next step.

Removing the food from the pachamanca is a ceremonial process.

For assembling the pachamanca: Place a layer of hot stones along the bottom of the pit. Place the potatoes on top. Add another layer of stones on top of the potatoes and place the pork ribs, lamb and yuca on top. Add another layer of stones and put the chicken on top, followed by the sweet potatoes, and plantains. Lastly, add the fava beans. Cover with a final layer of stones and place the whole corn, queso paria (nestled inside a small clay pot) and humitas, Peruvian fresh  corn tamales. (Do this quickly while the stones are as hot as possible.)

Cover the entire hole with fresh corn husks and then banana leaves and top with more stones, if you have them. Then top with a dampened tarp or a series of dampened natural fiber sacks (this helps create a hermetic seal). The pachamanca is then covered with dirt, flowers in the colors of the Peruvian flag and a cross to bless the pachamanca.

The pachamanca should take about 1 hour to cook. Once you begin to uncover the pit, the ceremonial removal of the food begins. Each layer of food is carefully taken out of the hole. Serve in rustic clay pots, if you have them.

Makes 40 servings.

From Marilu Madueño, Huaca Pucllana, Peru/Culinary Institute of America

Posted in RecipesComments Off on Andean Pit Roast (Pachamanca)

Cuban Okra and Chicken Stew (Quimbombó Guisado con Pollo)


In this Quimbombo, stir in blanched okra at the last minute.

This African-influenced Cuban stew was presented by Maricel Presilla at the Latin Flavors, American Kitchens symposium at the Culinary Institute of America’s San Antonio campus.

Cuban Okra and Chicken Stew (Quimbombó Guisado con Pollo)

Chicken:
4 large garlic cloves, peeled
1/2 teaspoon ground cumin
Pinch of allspice
1 1/2 teaspoons coarse salt
1/3 cup bitter orange juice or a 50/50 mixture of orange juice and lime juice
8 chicken thighs, skin removed
2 pounds small okra

Sofrito:
3 tablespoons extra-virgin olive oil
2 Spanish chorizos, cut into 1/4-inch slices
1 medium yellow onion, finely chopped
1/2 habanero or Scotch bonnet, finely chopped
1 pound plum tomatoes, fresh or canned, peeled, seeded and finely chopped
1/4 cup tomato sauce (optional)
1 cup beer
3 cups chicken broth

Plantain dumplings:
2 green plantains, peeled and cut into thirds
1 yellow plantain, peeled and cut into thirds
4 large garlic cloves, peeled and mashed into a paste using a mortar and pestle
1/4 cup chicken broth
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

For the chicken: Crush the garlic, cumin, allspice and salt to a paste with a mortar and pestle. Mix in the orange juice. Rub this marinade over the chicken and refrigerate, covered, 3 to 4 hours.

For the okra: Trim the okra and cut into 1/2-inch slices (yields about 6 cups) and place in a large bowl. (Some people find the mucilaginous juice exuded by okra unappealing. To remove, place okra into a large bowl and run cold water over it while swishing around with your hand. Drain and return okra to the original bowl.) Add 8 cups of hot water and some citrus juice. Set aside.

For the chicken: Scrape the marinade from the chicken and reserve. Heat the 3 tablespoons olive oil in a large heavy-bottomed pan over medium-high heat. Working in batches, if necessary, to avoid crowding, sauté the chicken to golden brown, about 15 minutes. Transfer to a plate.

For the sofrito: Add the chorizo to the pot used for the chicken and cook until lightly browned. Add the remaining marinade and cook briefly, stirring to get up the brown bits. Add the onion and habanero and sauté until the onion is soft, about 3 minutes. Add the tomatoes and cook until soft, about 5 minutes. Stir in the tomato sauce, if using, and beer. Cook for an additional 5 minutes.

Add the chicken to the sofrito and reduce the heat to low. Cover and let simmer until the chicken is tender, about 35 minutes. Drain the water from the okra and add okra to the pot. Cook until tender, about 15 more minutes.

For the dumplings: While the stew simmers, place plantains and 8 cups of water into a medium pot. Bring to a boil, reduce the heat and simmer until tender, about 20 minutes. Drain.

While still hot, mash the plantains to a coarse purée with a mortar and pestle or a potato masher. Mix in the mashed garlic, broth, olive oil and salt. Divide into 16 equal portions and roll into balls. Set aside. Add the dumplings to the stew a few minutes before serving and them heat through. Serve in a deep soup bowl over rice.

Note: The okra in this stew will turn an olive green after simmering. If you want bright green okra to color your dish, then add blanched okra at the last minute.

Makes 8 servings.

From Maricel Presilla/Culinary Institute of America

Posted in RecipesComments Off on Cuban Okra and Chicken Stew (Quimbombó Guisado con Pollo)

Grilled Caesar Salad


Garlic makes the dressing for this Grilled Caesar Salad.

Use both direct heat and indirect heat from the grill to make this special Caesar salad.

Grilled Caesar Salad

Dressing:
2 egg yolks
2 cloves garlic
3 anchovy fillets
1 tablespoon Dijon mustard
1 cup extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano
1/4 cup freshly squeezed lemon juice (1 to 2 lemons)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
Kosher salt, to taste
Freshly ground black pepper, to taste

Croutons:
4 tablespoons unsalted butter
4 cloves garlic, crushed
2 cups 1/2-inch cubes ciabatta bread
Kosher salt, to taste
Freshly ground black pepper, to taste

Salad:
2 heads romaine lettuce, cut in half lengthwise
1 tablespoon light olive oil
1/4 cup grated Parmigiano-Reggiano

To make the dressing: Place the egg yolks, garlic, anchovies and mustard in the bowl of a food processor fitted with the steel blade. Pulse for 10 seconds. Slowly add the olive oil in a steady stream. Add the cheese, lemon juice, Worcestershire sauce and Tabasco. Season with salt and pepper and pulse until combined. Refrigerate.

To make the croutons: Heat your grill. Melt the butter in a small saucepan on the stovetop, add the garlic and cook over low heat for 10 minutes, making sure to not let the butter brown. Strain the butter into a small bowl. Add the bread cubes, season with salt and pepper, and toss together. Place the bread on the perforated grill pan and grill over direct heat for 2 to 3 minutes, turning constantly, until toasted light brown on all sides. Using barbecue mitts, remove the grill pan from the grill and allow the croutons to cool.

To make the salad: Brush the inside of each lettuce half with light olive oil. Place the lettuce on the grill, cut side down, over indirect heat. Close the lid and grill for 1 minute, or until lightly browned. Remove and let cool.

To assemble: Place a lettuce half on each plate, grilled side up. Pour the desired amount of dressing over the lettuce and top with croutons and cheese. Serve immediately.

Makes 4 servings.

From Garrett Stephens/The County Line

Posted in RecipesComments Off on Grilled Caesar Salad

Chefs’ Corner: Pickled Vegetables Spice Up a Meal


Mixed Pickle Vegetables

Folks who have visited Cibolo Moon in the JW Marriott know they have a healthy array of mouthwatering side dishes to choose from, including Brazos Valley Mac and Cheese and fries topped with smoked salt and pepper. Then there’s the jar of house and local pickled vegetables that executive chef Ryan Littman has created. Bursting with flavor, this assortment of crispy, crunchy pickles is perfect alongside a slab of bison meatloaf or the bacon cheddar cheeseburger.

Mixed Pickled Vegetables

1/2 pound cauliflower, cut into small buds
1/4 pound cipollini onions
1/2 pound carrots, cut into thick slices
1/8 pound garlic cloves, whole
1/3 pound green beans, cut into bite-sized pieces
1/8 cup salt
Crushed ice
2 cups vinegar
1/4 teaspoon turmeric
1 1/2 teaspoons mustard seed
3/4 cup sugar
1/2 teaspoon red pepper flakes

Mix cauliflower, onions, carrots, garlic and green beans with salt and cover with crushed ice. Place in the cooler for 3-4 hours. Drain the vegetables and rinse. Bring the vinegar, turmeric, mustard seed, sugar and red pepper flakes to a boil. Add the vegetables and remove from heat, pouring in to shallow pans and allow to cool.

Source: Ryan Littman/Cibolo Moon at JW Marriott

Cibolo Moon at JW Marriott
23808 Resort Parkway off TPC Parkway
210-403-3434

Posted in Chefs' Corner, FeaturedComments (4)

Light Up the Grill for a Colorful Antipasto Plate


An antipasto plate can contain vegetables as well as meats and cheeses.

Creating an antipasto paste can be as simple or as complex as you want. In Italy, the dish is served before the meal and often consists of cured meats, cheeses, anchovies and more. In today’s Italian restaurants, such as Il Sogno or Ristorante Grissini, antipasto options also include grilled vegetables, marinated olives, roasted peppers, caponata and other vegetable dishes.

In the above platter, perfect for vegetarians or as a vegetable complement to a cheese tray, grilled asparagus, roasted yellow tomatoes, oven-dried roma tomatoes with garlic, and slivers of roasted peppers are fanned around marinated olives mixed with a few strips of roasted red bell pepper.

The secret to creating the plate is grilling one type of vegetable at a time because the cooking time for each is different. For the asparagus and the honey gold tomatoes, use a grill tray or basket, so nothing will slip into the fire.

For the asparagus, trim the ends off each spear, then coat all in oil and season with salt, pepper and a little lemon juice. Place over a low heat and monitor closely because the spears will cook quickly.

The honey gold tomatoes need to caramelize until the sugars inside are even more intense and the skins begin to shrivel slightly.

For the oven-dried tomatoes, cut the romas in half and scoop out the seeds. Place on a baking sheet sprayed with a little olive oil. Salt each half and top with minced garlic. Place in a 250-degree oven and let cook slowly until they are dry yet soft.

Char multi-colored peppers on the grill. Place in paper bags and sweat until the skin can be removed easily. Then slice into strips and layer like flower petals onto your plate.

The olives are a mixture of various olives marinated for several hours in a touch of orange juice and olive oil with a little rosemary to season it. Add a few garlic cloves, unless you use garlic-stuffed olives, and strips of roasted pepper. Heat, if desired.

Serve the whole tray, with the possible exception of the olives, at room temperature. These foods are soft and silky, so use the appropriate tongs or forks for serving.

For more tips on grilling vegetables, click here.

Posted in Cooking, FeaturedComments Off on Light Up the Grill for a Colorful Antipasto Plate

Give Your Stuffed Eggs a Warm Makeover


These are not like any deviled eggs I’ve ever had, and I’ve had them twice now, they are so good.

Here’s the backstory from chef Jacques Pépin, who included them in his memoir, “The Apprentice”: “When we were kids, eggs were a staple on our table. Meat or poultry showed up there once a week at the most, and more often than not, our ‘meat’ dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salt pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with béchamel sauce and cheese, and we loved them in omelets with herbs and potatoes that Maman would serve hot or cold with a garlicky salad.

“Our favorite egg recipe, however, was my mother’s creation of stuffed eggs, which I baptized ‘eggs Jeannette.’ To this day, I have never seen a recipe similar to hers, and we still enjoy it often at our house. Serve with crusty bread as a first course or as a main course for lunch.”

Les Oeufs Jeannette (Eggs Jeannette)

6 jumbo eggs (preferably organic)
1 teaspoon chopped garlic
2 tablespoons chopped fresh parsley
2 to 3 tablespoons whole milk
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons peanut or vegetable oil

Dressing:
2 to 3 tablespoons leftover egg stuffing (from above)
4 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon water
Dash of salt
Dash of freshly ground black pepper

Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off water and shake the eggs in the saucepan to crack the shells. (This will help in their removal later on.) Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes.

Shell the eggs under cold running water, and split them lengthwise. Remove the yolks carefully, put them in a bowl, and add the garlic, parsley, milk, salt and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 tablespoons of the filling to use in the dressing.

[amazon-product]0618197370[/amazon-product]Heat the peanut oil in a nonstick skillet, and place the eggs stuffed side down, in the skillet. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove, drain and arrange, stuffed side up, on a platter.

For the dressing: Mix egg stuffing, olive oil, mustard, water, salt and pepper in a small bowl with a whisk or a spoon until well combined.

Coat the warm eggs with the dressing, and serve lukewarm.

Makes 4 servings.

From “The Apprentice” by Jacques Pépin

Posted in RecipesComments Off on Give Your Stuffed Eggs a Warm Makeover

Make Your Own Mayonnaise in Minutes


“Treat yourself once in a while to homemade mayonnaise prepared in a food processor. This simple version is delicious and light – and it takes about 5 minutes to whip up. It will keep about a week, but mine usually vanishes before that,” Judith Jones writes in “The Pleasures of Cooking for One.”

Mayonnaise

1 large egg
½ teaspoon Dijon mustard
Juice of ½ lemon
Salt, to taste
About ¾ cup light extra-virgin olive oil

Spin the egg, mustard, a few drops of lemon juice, and a small pinch of salt in the food processor long enough to blend well. With the machine going, pour the olive oil in, a few drops at a time to begin, then in a steady stream. When the mayonnaise has thickened and you have used up almost all of the oil, taste and adjust: You will need several drops more lemon juice and a little more salt, and perhaps, if the sauce doesn’t seem thick enough, a little more olive oil blended in. That’s it.

Variations: If you don’t have a food processor and want to make the mayonnaise by hand, use just the egg yolk instead of the whole egg. Drop the yolk in a small shallow bowl and beat constantly with a fork in one hand as you slowly add the olive oil, in droplets at first, then in a steady stream, until thickened.

[amazon-product]0307270726[/amazon-product]To make a simple version of a Pistou Sauce that’s particularly good with bouillabaisse or swirled into a vegetable soup, or added to a green sauce, smash, remove the peel from, and chop fine 2 fat garlic cloves. Sprinkle a large pinch of salt on top, and mash with the flat of your knife until you have a paste. Stir that in about ½ cup of your mayonnaise. Mix in the about a quarter of a large red bell pepper, roasted, peel removed, and cut into small dice (or use a roasted pepper from a jar), and season with a large pinch of sweet paprika and a small pinch (at least that’s all I like) of hot pepper flakes. Taste and adjust the seasonings to your liking.

From “The Pleasures of Cooking for One” by Judith Jones

Posted in RecipesComments Off on Make Your Own Mayonnaise in Minutes

Chefs’ Corner: Shrimp With Garlic and Vegetables


This shrimp dish from chef Michael H. Flores comes together quickly and requires only one pan, so cleanup is easy. Serve it as a main course or as an appetizer.

Shrimp With Garlic and Vegetables

1/2 cup olive oil
15 garlic cloves, crushed
1 tablespoon crushed red chile flakes
1 zucchini, sliced
1 red bell pepper, diced
2 tomatoes, diced
1/2 cup white wine
1 cup fish stock or clam juice
1 pound raw Texas shrimp, peeled, tails off
Juice of 2 limes
1/2 cup chopped cilantro leaves, packed
2 teaspoons salt

In the olive oil, sauté the garlic and chile flakes for 5 minutes over low heat. Add the zucchini and bell pepper and continue sautéing for 5 minutes. Add the tomatoes and cook for 2 more minutes. Pour in the wine and continue cooking for 5 minutes. Add the stock or clam juice and bring to a boil. Once it has boiled, add the shrimp and cook for 2 minutes. Remove from heat. Squeeze in the lime juice and add the cilantro and salt.

Serve immediately with crusty French bread for dipping.

Makes 6 entrée or at least 8 hearty appetizer servings.

From Michael H. Flores.

Photo and recipe supplied by Texas Department of Agriculture (www.GoTexan.org).

Posted in Chefs' Corner, RecipesComments Off on Chefs’ Corner: Shrimp With Garlic and Vegetables