Denis' Potato Cake

Recorded June 11, 2011. Rathcormack, Co. Sligo, Republic of Ireland. A constant companion to supper at Denis' table. Rest in peace, my vivid Irish friend.

3 c Irish potatoes, peeled and coarsely grated
safflower oil

Heat an 1/8th inch of oil in well-seasoned pan over a hot flame. Pile the potatoes in the middle, form into a compact patty but do not press down. Cover loosely and cook about 5 minutes until nicely browned on one side. Salt lightly and flip over using a plate as an aid. Continue frying until browned. Serves one hungy Irishman, or two to four North Americans. Grated onion may be included optionally.

Beef, Bean, & Barley Soup

Prepared May 5, 2011. It was mighty comforting on a cold day in May. A meal in a bowl. soup Improves with time. Up to a point, like the rest of us.
 
Stock

3 lbs beef marrow bones
2 T canola oil
8 oz white mushrooms, sliced
2 c carrots, cut in large dice
2 c yellow onions, coarsely chopped
2 large cloves of garlic, thinly sliced
1-1/2 oz tomato paste
12 oz skirt steak, flank steak, or beef plate, cut in 1/2 inch dice
3/4 cup dry red wine

Soup

1 14 oz can beef broth
4 c hot water
1/2 c dry navy beans, soaked overnight, drained, and rinsed
1 c ripe tomato, coarsely chopped
2 T mushroom powder
2 bay leaves
1/2 c pearl barley
2 T lemon or lime juice
salt and pepper, to taste

Heat a heavy dutch oven over medium heat, add the oil, and the bones. Slowly brown the bones, turning frequently to color all sides. Add the mushrooms, and brown lightly. Add the carrots, and cook until lightly browned. Add the onions and garlic, and cook a few minutes. Make room in the pan, and add the tomato paste. Cook it a few minutes. Mix in the beef, trimmed of fat and membranes, and continue cooking until lightly browned. Add the wine, and cook until almost evaporated. Add the water, broth, tomatoes, beans, and bay leaves. Heat to a fast simmer, cover, and cook 2 hours. Add the barley, cook until tender, remove bay leaves, and finish with citrus juice to brighten the flavor. Correct seasoning and serve. Serves 6.

Crook's Corner Shrimp and Grits

Shrimp and Grits is a Crook's Corner classic. The late Bill Neal influenced chefs across the South, and diners still enjoy this recipe at this landmark restaurant in Chapel Hill, NC. This tradition has been carried forward by Bill Smith. A lot of ingredients and steps, but quick, simpler than it looks, and worth the effort. Adapted from Southern Living magazine. Our recipe reverses from the traditional way of making grits. They come out lump-free.

Cheese Grits

2 c water
2 c chicken stock
3/4 c half-and-half
3/4 t salt
1 c white or yellow corn grits (not Quick or Instant)
3/4 c shredded cheddar cheese
1/4 c grated Parmesan cheese
2 T butter
1/4 t white pepper

Shrimp Sauce

3 bacon slices
1 lb medium-size saltwater shrimp, peeled and deveined
1/4 t black pepper
1/8 t salt
1/4 c all-purpose flour
1 c sliced mushrooms
1/2 c chopped green onions
2 garlic cloves, minced
1/2 c chicken stock
2 T fresh lemon juice
3/4 t Louisiana pepper sauce
lemon wedges

Stir the first five ingredients together in a medium saucepan and bring to a fast simmer. Cook over medium heat, stirring occasionally, until just thickened. Off heat, stir in final four ingredients, cover, and keep warm.
Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.
Sprinkle shrimp with pepper and salt; dredge in flour. Sauté mushrooms in hot drippings in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly brown. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.
Serve shrimp mixture over hot cheese grits. Top with crumbled bacon; garnish with lemon wedges. Serves 4.

Agua Fresca de Melon

Adapted from Internet recipes. Summer, 2008. An always-welcome refreshing drink on hot summer days.

5 c (1,135 g) cubed and seeded melon (from about 3 pounds melon; see Note)
1/2 to 3/4 c sugar 

1/3 to 1/2 c lime juice

8 c cold water, divided

In a blender, whirl melon, 1/2 cup sugar, and 1 cup water until very smooth. Pour into a large pitcher (at least 3 quart). Whisk in 1/3 cup lime juice, 7 cups water, and add more sugar and lime juice to taste. Chill until cold. Serve over ice. Makes about 2 1/2 quarts.

Note: Very ripe cantaloupe, honeydew, and watermelon all make delicious aguas frescas.

Mexican-Style Rice – Microwave Method

First prepared April 12, 2008. Approximates the rice dish served in Mexican restaurants.

1 c medium-grain rice
1 T vegetable oil
3/4 t tsp salt
2 c chicken stock
1/4 c prepared tomato salsa
1 t ground cumin
2 T dried onion flakes
1/4 t granulated garlic

Combine the rice, oil, and salt in a deep, microwavable container. Microwave uncovered on full power (1250 watts) for 2 minute. Stir in the remaining ingredients. Loosely cover and microwave on high for 6 minutes, and then on #3 power for 10 minutes more.   Fluff, re-cover, and let steam for 15 minutes before serving. Serves 4.

Crab Cakes

As prepared in Margaux's, Raleigh, NC. Their recipe was published 2004 in the Raleigh News & Observer in response to a reader's request. Prepared and revised over the years by DrDaddy.

1 lb backfin crab meat
2 oz saltine crackers (whole wheat, if available)
2 large eggs
2 T mayonnaise
1 T Dijon mustard
2 T light cream
1/4 t Worcestershire sauce
2 dashes Louisiana hot sauce
1 t Old Bay® seasoning
1/2 c green onions, finely sliced
dry bread crumbs or matzoh meal for coating crab cakes

canola oil for frying

Preheat oven to 250 degrees. Crush saltines in a plastic bag by hand until finely crumbled. In a large mixing bowl, add eggs, mayonnaise, mustard, cream, Worcestershire sauce, pepper sauce and Old Bay. Whisk until smooth. Stir in the green onions and fold in crab meat and cracker meal gently so that the mixture just holds together. Add more a bit more cream if too dry. Chill until ready to fry the cakes.   
Frying
Shape 1/3 cup of the crab mixture into an oblong cake.  Press firmly to hold together. Gently coat both side in dry crumbs. This will yield 10 to 12 cakes. Add 1/4 inch oil to a 12-inch skillet over medium-high heat (325 degrees F.). When the oil is hot, carefully lower each cake into the hot fat. Do batches of four cakes, frying about 2 minutes on one side, and about 1 minute on the second side. Accumulate the cakes on layers of paper towels in the warm oven in a baking pan. Offer a fresh tomato salsa, tartar sauce, and lemon wedges as condiments.
Variation: Minced raw catfish can substitute quite nicely but will need longer cooking.

Roast Meat Stewed with Onions and Garlic in Salsa Verde

First prepared May 23, 2005. Last modified April 8, 2007.

2 medium or 1 large yellow onion, coarsely diced
2 T garlic, finely minced
2 c roast or grilled meat, cubed (e.g., roast pork, beef, chicken, turkey, lamb)
16 oz jar salsa verde (Herdez™ is good)
1 t Mexican oregano
1 t ground cumin
1 t salt
2 T vegetable oil

Brown onion in oil. Add garlic, cook lightly, and add meat. Brown the meat-onion mixture well. Add the seasonings and salsa. Lower heat, cover, and simmer until meat is very tender, about 90 minutes. Stir occasionally, and replace any water lost by evaporation. Serves 4 to 6, as part of a multi-course meal. Warm tortillas are a must on the side. Mexican-style rice, refried beans, salad — that's eating!  
Variations:  Add a 10 ounce can of diced tomatoes with mild green chilies (Rotel™ is good). Or, substitute prepared salsa casera for salsa verde.

Crispy Oven-Roast Potatoes

Prepared April 20, 2011 as a side with grilled sirloin strips.

2 large russet potatoes, scrubbed and dried
3 to 4 T olive oil
approx. 1/4 c General Purpose Breader

Cut each potato lengthwise into 8 to 12 wedges. Toss thoroughly with oil in an 8x8 inch dark metal baking pan. Sprinkle on the breader and mix to coat thoroughly. Roast 30 minutes in a 425 degree F toaster oven, turning once. Add more breader or oil as needed during roasting.

Chimichurri Sauce

Created April 8, 2011 by Laura for use with pan-grilled rib lamb chops. The herbs come from her garden. Other mild aromatic herbs, as available, can be used.

1/4 c flat leaf parsley
1 T fresh thyme
1-1/2 T garlic, minced
about 1 T olive oil
3 t fresh mint
1/8 t crushed red pepper
3 T fresh oregano
2 T shallot, finely chopped
2 t red wine vinegar
2 t lemon juice
salt and freshly ground pepper to taste

Saute the garlic and shallot is 1 T of oil in a small sauce pan. Finely chop the parsley, thyme, mint, and oregano. Heat for a few minutes over moderate heat to bloom the herbs. Serve on the side with grilled beef or lamb.

Potato Frittata

Developed and prepared February 4, 2007.

1/2 lb pork sausage

2 T canola oil
2 T low-fat soft margarine
20 oz pkg frozen red potato wedges, thawed
1 medium onion, coarsely chopped
1/2 green pepper, coarsely chopped
paprika, salt and pepper to taste

1/2 t thyme
1/4 t crushed red pepper
1/4 c minced fresh parsley

6 large eggs
1/2 c milk

In a large non-stick skillet, brown the sausage, remove and drain. Discard the fat. Melt margarine and oil over medium heat, and add the potatoes, peppers and onions. Season with paprika, salt, and pepper. Cook until potatoes are browned and the vegetables are soft. Add the sausage and herbs and mix well.
Whisk the eggs and milk together until very frothy, and pour egg mixture over the other ingredients. Cover and lower heat. Pan bake until cooked through, about 10 minutes. Cut into wedges and serve with a tomato salsa.
Makes a good brunch or dinner dish. Serves 4 to 8.

Strawberries in Wine Syrup

Recorded May 12, 2008. Adapted from Made in Spain on PBS-TV, with Chef José Andrés.

1/2 lb ripe strawberries, hulled and halved
2 T sugar, approximate
1/4 t ground cinnamon
1/2 t vanilla extract
3 T mellow red table wine (e.g., carmenere, temparanillo, garnacha, pinot)
pinch freshly-ground pepper
1/2 t balsamic vinegar

Combine ingredients in a bowl, turning gently to combine and dissolve the sugar. Add more sugar if needed. Cover and refrigerate, stirring occasionally. Serves 4. Excellent over vanilla yogurt or vanilla ice cream, or simply as a fresh fruit salad. So beautiful and delicious. Variation:  A sliced banana added just before serving boosts both flavor and nourishment.

Roasted Wild Mushroom and Asparagus Risotto

Prepared March 27, 2011.

4 T olive oil, divided
3/4 lb assorted wild mushrooms (e.g, oyster, king oyster, shiitake, morel)
1/2 lb asparagus
1/2 c sliced leeks, white part
4 or 5 sprigs fresh thyme
2 T minced garlic, divided
1 c Arborio rice
1/2 c dry white wine
2 T brandy
4 c hot chicken stock (or, for vegan, vegetable broth)
1 t salt
1 T mushroom powder
1/4 T freshly ground pepper
1/4 c shredded Parmesan cheese (omit for vegan)

Cut the mushrooms into bite-size pieces, place in an 8x8 inch metal pan. Trim the asparagus and roll-cut into 1-1/2 inch lengths. Add to the pan, along with the leeks, 1 T garlic, and thyme. Drizzle 3 T oil on the vegetables, season well with freshly ground pepper and 1/2 t salt, and turn to coat. Roast at 425 degrees F for 20 minutes, turning when half done. In a 12-inch skillet, heat the remaining oil over medium until it shimmers. Add the rice and cook with occasional stirring until it's lightly colored, about 5 minutes. Add 1 T garlic and heat 30 seconds. Add the wine and brandy, and cook until absorbed  Remove the thyme, and stir in the hot roast vegetables, and seasonings. Add enough stock to almost cover the rice. Continue cooking, adding hot stock as needed to maintain the level until all the stock has been added, about 20 minutes. Cover, lower heat until all the moisture is absorbed. Stir in the cheese. Pair with thin slices of roast chicken breast.

Vinaigrette (for Sub Sandwiches)

Recorded June 14, 2008. Meant to emulate Dominick's hot sub sandwich dressing.

2 T (30 g) apple cider vinegar
2 T (30 g) red wine vinegar
1/2 t (3 g) Dijon mustard
1/2 t (3 g) mayonnaise
1 t salt
1/2 t ground black pepper
1/2 t garlic powder
1 t dry mixed Italian herbs 

3/4 c (160 g) vegetable oil

Add all ingredients except oil to a squeeze bottle and shake to dissolve. Add the oil. Shake vigorously to disperse oil. Squirt generously onto sandwich before slicing.

Hot Sub Sandwiches

Inspired by Dominicks, Ann Arbor, Michigan, 1960s. According to local lore, the Moynihan brothers who jointly ran this place bitterly fought on the issue of pizza delivery. Tom split to found Domino's®. The other brother stayed behind to make the best sub sandwiches I ever ate. A Proustian memory. Recorded June 14, 2008, after decades of making these. The hard part is finding good bread but thankfully it's getting easier.
 
Hot

narrow loaf of crusty Italian bread, cut lengthwise 
sliced boiled ham
Genoa salami
shredded mozzarella cheese 
Parmesan cheese

Cold 

shredded iceberg lettuce
sliced ripe tomatoes
red onion, thinly sliced into rounds
pepperoncini, shredded
Italian herbs

Place rack about 8 inches below broiler. Place bread cut side up on cookie sheet. Layer ham and salami generously on both halves. Top with cheeses. Broil open face until cheese melts and browns and the meats begin to crisp. Cover the bottom half generously with lettuce, tomatoes, onions and pepperoncini. Sprinkle lightly with herbs and dress with vinaigrette. Cover with top half, press down firmly, cut, and serve. Serves 2 to 4 depending on size of loaf. Cabbage salad makes an ideal side.

Fried Matzos (matzo brei)

Recorded February 3, 2007. Recreating mother Dorothy Magid's dish.

1/2 medium white onion, sliced in half-blossom cuts (see Note)
2 T butter, divided
4 squares of plain maztos (Kosher for Passover, preferably)
4 large eggs
1/2 tsp salt
fresh ground pepper to taste 

Melt 1 T butter in a large fry pan over medium heat. Saute onion until translucent and soft but not browned. In a large bowl, beat the eggs and seasonings. Break the matzos into 1 to 2 inch pieces in another bowl. Fill with cold water, mix, and let stand 60 seconds. Drain well in a colander and add immediately to the eggs. Combine thoroughly, mix in the onions and add the mixture to the fry pan with the remaining butter. Cook until just done but still moist, turning occasionally. Serves 2-3.
Half-blossom cut: Cut onion in half through poles. Trim ends and peel off skin. Slice in half through equator. Slice on longitudes toward the center at ~ 1/8 inch intervals.

Poached Chicken

Transcribed and adapted February 15, 2008 by DrDaddy from a handwritten recipe by Merry Magid. Revised February 16, 2008 to match Julia Child's original (Volume II, Mastering the Art of French Cooking)

1 fryer, cut up
3 T margarine or butter
4 large carrots, peeled and cut into large diagonal pieces
1 large white onion, blossom cut
3 ribs celery, cut into large diagonal pieces
1 leek, sliced
2 c chicken stock
1 c white wine
1 t dry or 2 t fresh tarragon

Remove and discard chicken skin and all visible fat. Saute vegetables in margarine in a heavy pot for 5 minutes. Add chicken, cover, and turn off heat for 5 minutes to allow chicken to slowly warm, facilitating gentle heating. Poaching avoids boiling. Boiling toughens and extracts meat. Add stock, wine, and tarragon. Return to a simmer (about 180 degrees F) for 45 minutes. Variation: Use cut up parts or split breasts.
Serve over steamed rice in a bowl, with vegetables and broth.

Eggs Bubba II

Conceived March, 2011

1/2 c Cheese-Onion Grits
1 Perfectly Poached Egg
1 T Hollandaise sauce (see Note)

Place the grits in the center of a small plate. Push in the center to make a nest. Flip the poached egg into the nest, and top with hollandaise.
Note: Trader Joe's® sauce is delicious. The real thing. Convenient and cheap. 1/2 lb is only 3 bucks = 10 cents/serving.

Cornmeal-Crusted Fried Chicken Livers

Devised de novo et ab initio November 7, 2010.

1 lb freshest chicken livers
1 c buttermilk

General Purpose Dry Rub

1/2 c all-purpose flour + 1/4 c yellow corn meal
vegetable oil

Pick over livers, alert to gall bladders. Rinse in several changes of water, drain and cover with buttermilk. Let stand in fridge for 30 to 60 minutes. Drain the livers, season with dry rub and add a few at a time to a zip-lock bag of breading mixture, tossing to cover, until all the livers have been added. Let the livers remain for 10 minutes to build up a good coat of breading for a crispy texture. Shake off excess breader, and add half the livers to a heavy 12 inch (30 cm) skillet about 3/8 inch (1 cm) deep in hot oil (livers should sizzle loudly upon introduction to the oil). Keep livers well apart. Turn when brown (about 2 minutes), and finish cooking. Drain on paper towels, newsprint,or paper bags. Fry the second half.
Great added to rice and beans or serve as hot appetizers paired with a cool ztaztiki sauce. Or on a pita with pickled cucumber & onion salad and hummus.

My wonderful new Dutch oven is a treat

DrDaddy finally owns a heavy-duty cast iron enameled candy-apple red Dutch oven.

(photographer unknown)

Six and one-half quarts. A Best Buy. Tramontina®. A Walmart® exclusive, from China. Rivals Le Creuset in quality and functionality. Only 50 (now 45) bucks plus tax. Free shipping to a local WM. 
Tip:  Tramontina's 10- and 12-inch stainless steel skillets are a close second to All-Clad! 1/3 the price or less. Use lots of butter with eggs.
Disclaimer: Just a home cook who wants good tools affordably priced.

Easy Poached Egg for One (or Two)

Conceived and first prepared March 15, 2011. The recipe can easily be doubled by doubling the water and vinegar.

Poached Eggs, Ham, English Muffin

1 (or 2) large egg
2 T (or 1/4 c) white vinegar
3 c (6 c) water

Bring the water to a boil in a one-quart (two-quart) covered sauce pan. Off heat, after the bubbling subsides, add the vinegar. Crack the egg into a small round bowl with a smooth edge, and tilt it gently into the hot water. Cover the pan, and poach off heat for 3.5 to 4 minutes, until the yolk is firm but liquid. (Add a second egg after 2 minutes). Retrieve the egg by carefully lifting it out of the water with a perforated spoon. Blot dry gently between a folded dish towel, and flip onto a nest of cheese grits, or a toasted, buttered English muffin half, or top a pile of roasted asparagus, or prepare Eggs Bubba I.