Month March 2013

Grapefruit Rose Marmalade

Carroll 2 Comments

My neighbor has a grapefruit tree, one that fills our backyard with the most beautiful smell.  I often just step outside only to get a sample of the intoxicating perfumed air. I’m not sure if this tree’s aroma is the rule or an exception, in any case the scent is profound.  I really don’t care for grapefruit, it’s too bitter for me, but since becoming captivated with the trees aromatics, I have tried and tried to become a fan of the ruby colored balls.  

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I’ve found that while I don’t enjoy eating a grapefruit out of its skin, I do love it’s flavor for cooking and baking.  Our neighbor leaves a sack filled with grapefruit on our front door a few times each year, which I then return to them in form of a cake or a cocktail.  This year I took inspiration from my love of marmalades and the hope of spring flowers popping up soon. 

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This recipe came from Desert Candy.  The amount of rose water seems extreme, as a few drops go a very long way when dealing with rose water, but I promise it is perfect.  The most important thing to remember is to keep the pot on a very slow simmer so it caramelizes perfectly, without burning. 

Ingrediants

  • 3 large ruby red grapefruits
  • 3 cups water
  • 4 cups sugar
  • 1 vanilla bean, seeds scraped
  • 2 tablespoons rose water

 Directions

1. Set a large pot of water to boil. Cut off the peel of the grapefruits, working to get good thick slices, but leaving the inner white pith closest to the fruit still attached to the fruit. Cut the peels into strips. Blanch the peels by submersing them in boiling water for about three minutes. Drain in a colander and rinse under running water. Bring a fresh pot of water to a boil and repeat the blanching process again, this removes any bitterness. Drain and rinse again.

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2. Place the peels in a large pot. Cut off all the white pith from the remaining fruits then, working over the pot, cut between the grapefruit membranes so that the fruit sections fall into the pot. Squeeze juice from the membranes and discard them. repeat with remaining fruits.

3. Add the water and sugar to the pot and bring to a boil, stirring to combine. Lower the heat to a very low simmer. Simmer until the marmalade is thick and translucent, about 90 minutes. The marmalade may still appear a touch watery- keep in mind it will thicken as it cools.

4. Add the vanilla bean seeds and simmer another five minutes. Remove from the heat, stir in the rose water (or lemon) and set aside to cool. You could can this and process in a hot water bath or simply store in jars in the fridge.

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The marmalades combination of citrus and floral captures the beauty of spring; vibrant colors, lingering floral smells and balanced sweetness spell out spring on your plate.

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Spread it on your toast, drape it over grilled fish or chicken, make vinaigrette for the garden greens, and even cover a scoop of vanilla ice cream with it. Then add some fresh flowers from Flowers Cork to the table and everything is complete. Spring is in the air! 

Corn Season Kick Off: Mexican Corn and Poblano Chowder

Carroll 3 Comments

The start of all seasons is inspiring to chefs, but for me the spring and fall seasons really get me going.  Grilling and porch drinking are in full swing, taking advantage of the moderate temperature before the Florida  temperatures rise and push us indoors.   I especially love when the first crop of corn hits the market, as if it’s the symbol of all good summertime events.   Let the corn cooking begin.   

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I saw this recipe in January using frozen corn and marked it for the start of corn season.  I also have recently fallen for Crema Mexican, thinner version of crème fraiche, sour cream.  The flavor is rich and provides an added depth to many dishes, with it slightly sour flavor, and resistance to breaking when heated.  It is now a stock item in our refrigerator.

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Recipe has been slightly modified from Martha Stewart

Ingredients 

  • 3 scallions
  • 1 large white onion, quartered lengthwise, root end kept intact
  • 2 large fresh poblano chiles (8 ounces)
  • 3 1/3 cup corn kernels, 4 ears, divided
  • 1 tablespoon smoked sea salt
  • 4 cups plus 3 tablespoons water, divided
  • 2 tablespoons fine cornmeal or masa harina
  • Crema Mexican

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Directions 

  1. Cut dark-green tops off scallions, and finely chop. Preheat a large cast-iron skillet over medium-high heat. Place scallions, onion, and chiles in skillet, and cook, undisturbed, until charred on bottom, about 5 minutes. Turn vegetables with tongs, and cook, undisturbed, until charred on other side, about 5 minutes. (Vegetables can also be broiled on a baking sheet.) 
  2. Transfer scallions to a blender. Continue turning and charring chiles and onion until charred on all sides, 5 to 10 minutes more. Remove skillet from heat. Transfer onion to blender.
  3.  Transfer chiles to a bowl, cover immediately with plastic wrap, and let steam 15 minutes. Peel and discard charred skin from chiles, and remove stems and seeds. Halve chiles lengthwise, and slice crosswise into 1/4-inch-thick strips.
  4.  Add 2 1/2 cups corn, the salt, and 2 cups water to blender. Puree until smooth, about 1 minute. Transfer puree to skillet. Stir in remaining corn and 2 cups water. Bring to a boil over high heat, reduce heat, and simmer, stirring occasionally, until thickened slightly, about 8 minutes.
  5.  Whisk together cornmeal and remaining 3 tablespoons water. Stir into soup along with chiles, and simmer until it has the consistency of porridge, about 2 minutes.
  6.  Divide soup among 6 bowls; garnish with chopped scallion greens, and add a scoop of crema mexican. Soup can be refrigerated 2 days; let cool completely before refrigerating. Gently reheat in a covered pot over medium heat, stirring occasionally.

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Back yard gardens are growing, farmer markets are getting in new local goods, sun is setting later, charcoal grills are burning, sprinklers are being run thru, cookouts are the new social scene! Cheers to all things spring blossoming!

Buffalo Chicken Balls

Carroll 3 Comments

March Madness is screaming for its own version of tailgate food.  What a better answer then some balls!  Let’s face it; wings go with sports, all sports, they’re almost a food group.  It’s a rite of passage, watch a game and eat wings (and of course drink beer).  As with all superior food groups, chefs strive for reinterpretations and tributes to the pedestaled dish.

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These are surely a way to a man’s heart, and completely loved by the fussy woman that dislikes gnawing on bones.  I do have a few girl friends that hate wings because of the tiny veins found in bones and detest the dirty finger result of eating wings.  My answer- Buffalo Chicken Meatballs.

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Ingredients

  • 1 pound ground chicken
  • 2 ½ teaspoon buffalo wing seasoning
  • ½ teaspoon kosher salt
  • 1 egg
  • 2 tablespoon breadcrumbs
  • ¼ cup blue cheese crumbles

 Seasoned Flour

  • ¼ cup all-purpose flour
  • ¼ teaspoon buffalo wing seasoning
  • ¼ teaspoon kosher salt
  • ¼ teaspoon onion powder
  •  ¼ cup favorite buffalo sauce

*Beer

Directions

Open a beer.

Combine ground chicken, seasoning, salt, egg and breadcrumbs thoroughly.  Place the mixture in the freezer for a few minutes so the mix becomes easier to work with.  Use a small scoop to make between 14- 16 balls, the size of a ping pong ball and place on a cookie sheet.  With the back of the scoop or a tip of a spoon form a well in each ball.   Fill the wells with roughly a ¼ teaspoon of blue cheese.  Drink your beer. Gently reform the chicken into a rounded sphere, focusing on keeping the blue cheese in the center.   Return the balls to the freezer for about 15 minutes to set the shape.

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Preheat the oven to 350.  Combine the seasoned flour ingredients in a small bowl and place a sauté pan on the stove over medium high heat.  If you have an Aebleskiver pan use this- I love using mine for meatballs as it gives a beautiful sear all around the meatball. Take a sip of beer.  Add a tablespoon of oil to the sauté pan, or a few drops of oil to the Aebleskiver wells, while oil heats roll the meatballs in the seasoned flour coating them completely.  Place the balls in a hot pan and sear the meatballs evenly until the outside is well browned.

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Swig your beer.  In another small bowl put 2 tablespoons of buffalo sauce.  Remove the meatballs from the sauté pan and place into the buffalo sauce, rolling them around to coat evenly.  Place the balls on a baking sheet and pop into the oven for 10-12 minutes until the internal temperature reaches 165 degrees.  Remove from oven and serve.   This makes enough for 2-5 friends, depending upon the size of the appetite and the other dishes on the table!

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Serve with blue cheese dressing, ranch, celery, carrots or whatever you love with wings (beer).

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March Madness, Buffalo Chicken Balls, Clean Fingers, Happy Wife and Beer- Husbands delight!!

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Happy St. Patricks Day, and Happy Selection Sunday- GO ACC & SEC!!!!!!

Texas Caviar

Carroll 3 Comments

Not too long ago we had a town hall at work in which the team, or if you work at Walt Disney World, the Cast put together a menu based on their background and heritage.  With over 60 cooks participating, you can imagine how extravagant and flavorful this lunch was.  I took away a ton of idea’s and a full belly, not to mention a recipe or two.

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The recipe for Texas Caviar came from another part of the kitchen team, one of the most important parts- the receiving/ordering team.  They are not chefs, but let me tell you they have more food knowledge then many cooks, form cuts of meat, vegetables in season and which fish are swimming when and where.  Just a reminder to never judge a book by its cover, that everyone you encounter has something to offer.

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As all things in Texas, this “caviar’ offers big texture with big flavor.

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Ingredients

  • 1 each 15.25 ounce can reduced sodium black beans
  • 1 each 16 ounce can reduced sodium pinto beans
  • 7 ounce white corn kernels
  • 2 ounce chopped green chilies
  • 1 fresh jalapeño pepper, chopped
  • ½ each red and green bell pepper, small diced
  • ½ bunch cilantro, chopped
  • ¼ cup rice wine vinegar
  • ¼ cup olive oil
  • 2 tablespoons sugar
  • ¼ teaspoon garlic powder
  • ½ teaspoon kosher salt

Method

  • Drain and rinse beans and corn if using canned.  Combine the beans, corn and peppers in a mixing bowl.
  • Make the dressing by putting the vinegar, oil, sugar, garlic powder and salt in a small sauce pot and bring to a boil.   Immediately pour over the bean mixture and stir well.  Add the chopped cilantro and refrigerate until cool.  Serve with fresh cut veggies, tortilla chips, or over a bed of greens.

The flavors grow with time, mixing and mingling and become perfectly balanced between salty and sweet.

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This has moved to the top of my list for healthy reception dips/salsas.

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Kitchen talk has a wide range, from personal family stories, to tales of out of work shenanigans, to light to heavy teasing of one another, and of course food.  A team of over 60 can bring a lot of ideas and a ton of knowledge, and especially a lot of passion.  It’s easy to forget what a great resource is around you with all the beautiful cookbooks on the shelves and the ease of the internet in our hands or pockets.  More often than not the answers or ideas your search for is under your nose, or paperwork and order sheets in this case.

Chicken Chickpea Curry- Influenced by a Morning with Indian Cuisine Chefs

Carroll 1 Comment

I took a quick trip to Chicago last year to learn about Indian food, it was an incredible learning experience and left me with a new favorite cuisine.  Not sure why I didn’t realize it before, it makes perfect sense- a lot of vegetarian dishes, no pork, cilantro and a ton of flavor, all things I love!

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Being in the kitchen with 2 Indian Chefs for the morning, tasting and learning was a perfect way to understand the philosophy behind the cuisine.  Talk about using a lot of seasoning- there is no dusting or sprinkling in Indian cuisine, it is more like straight up dumping.  The more seasoning the better.   The chefs tasted and layered the flavorful stews and sauces for thru the morning, before lunch was served, adding more and more from the bags of spices.

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I was really amazed at the exuberant amount of seasoning they added to all the food, it reminded me of a Chef I worked with when I first started cooking who didn’t believe in the “standard olive oil, salt, pepper and garlic” marinate, but more pushed us to use heavily seasoned marinates and highly flavorful sauces.  But these Indian chefs took that to a whole new level and I loved it- look at the amount of peppers prepped for one lunch- lol- crazy.

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Needless to say, I have become a bit of a dabbler in Indian cuisine; recently I modified a Cooking Light recipe that caught my eye.  I suppose curries are equivalently comforting to me as a beef stew to someone else.

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Ingredients

  • 1 cup brown basmati rice, aka, Popcorn Rice (you can also use standard basmati rice)
  • 1 tablespoon canola oil
  • 1 large onion, diced
  • ¼ cup diced green pepper
  • 1 cup ground chicken
  • 2 teaspoons medium curry powder
  • 1 teaspoon ground cumin
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 1 (28-ounce) can unsalted crushed tomatoes
  • 1 (6-ounce) package fresh baby spinach
  • 1 cup plain 2% Greek yogurt
  • 1/2 teaspoon salt
  • 1/4 cup chopped fresh cilantro

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Preparation

1. Cook rice according to package directions; drain.

2. While rice cooks, heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, peppers and ground chicken; sauté 5 minutes or until tender, stirring frequently. Stir in curry and cumin; cook 30 seconds, stirring constantly. Add chickpeas, tomatoes, and spinach; cook 2 minutes or until spinach wilts, stirring occasionally. Remove from heat; stir in yogurt and salt. Sprinkle with cilantro. Serve over rice.

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We did manage to have some fun, tried a lot of great restaurants, local food, native micro brews and met a lot of friendly people!  I even had one of my lifetime goals fulfilled… (see evidence below).

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Oh, and one other thing I learned was Chicken Tikka Masala is commonly thought of as being from the Indian culture, but it was derived in England, where Indian food is very popular.  I suppose it is similar to Southwest United States did to Mexican food- Tex Mex…

Being able to learn from expert chefs priceless, if you get the chance be sure to soak it in!