Pepper Jack Cheeseburgers with Jalapeno-Cumin Sauce

6/18/03 We all enjoyed these burgers last night, Drake's choice for Father's Day supper.

4 Servings

3 large fresh jalapenos, seeded and coarsely chopped
½ cup plus 3 tablespoons coarsely chopped cilantro
3 large garlic cloves, smashed
2 tablespoons fresh lime juice
2 tablespoons water
1 teaspoon ground cumin
Kosher salt
11/2 pounds ground sirloin, at room temp.
4 ounces Pepper Jack cheese, shredded (about 1 cup)
freshly ground pepper
4 hamburger buns
Olive oil, for brushing
about ¼ cup mayonnaise
1 cup shredded iceberg lettuce
4 thin tomato slices
Pickled sliced jalapenos, for serving

1. In a blender, combine the fresh jalapenos with ½ cup of the cilantro, the garlic, lime juice, water, ½ teaspoon of the ground cumin and a generous pinch of salt. Puree the jalapeno-cumin sauce until smooth.
2. In a medium bowl, lightly knead the sirloin with the Pepper Jack cheese, the remaining 3 tablespoons of cilantro and ½ teaspoon of cumin. Loosely shape into 4 patties about ¾ inch thick; tuck any large pieces of cheese into the burgers. Season very generously with salt and pepper and transfer to a plate lined with plastic wrap. Brush the cut sides of the buns with olive oil.
3. Light a grill. When the fire is medium hot, brush the grate with olive oil. Grill the cheeseburgers for about 10 minutes, turning once, for medium meat. Move the cheeseburgers away from the heat and grill the cut sides of the buns until they are toasted, about 1 minute.

Braised Chicken with Ancho Chile

olive oil
1 chicken, cut into pieces
3 cloves garlic.peeled and sliced
3 c. chicken stock
lime juice (1/2 lime)
orange juice (1/2 orange)
1/2 dried ancho chile or 1/2 tsp. ancho chile powder
1 tsp. ground cumin
1 tsp. Mexican oregano
1/2 c. or more drained canned black beans ( optional)
cooked brown or white rice
chopped cilantro for garnish

Brown the chicken in olive oil. Add the garlic and saute one minute. Add remaining ingredients to pan and simmer for 30-40 minutes until chicken is cooked through. Serve over rice with cilantro sprinkled over the top.

Stir-Fry with Citrus and Chile

3/19/03 When the weather begins to warm up this time of year, I abandon stews and soups for main dishes with shorter cooking times, such as stir-fries. Here is a good one using ingredients I usually keep on hand. I love this recipe for its versatility--you can use whatever meat and veggies you like.

for the Sauce:

1//2 c. orange or tangerine juice
1/4 c. sherry
1 T. cornstarch
1 tsp. orange or tangerine zest
1 tsp. toasted sesame oil
11/2 T. soy sauce
1 T. oyster sauce (optional)

for the Stir Fry:

1-2 T.vegetable oil
1 T. minced fresh ginger
2 cloves garlic, peeled and minced
1 tsp. Asian chili paste
1/2 lb. assorted vegetables, cut into small pieces
1/2-3/4 lb. meat or seafood, cut into small pieces

Stir together the sauce ingredients and set aside.
Heat oil in a wok or saute pan on medium high heat just until it begins to smoke. Add ginger, garlic and chili paste. Cook for thirty seconds.Add vegetables, cook until just tender. Add meat to vegeatables and stir-fry until cooked through.
Serve over steamed rice or your favorite Asian noodles.

Anne's Orecchiette
with Sausage and Kale

3/12/02 This recipe was given to us by Weaver Street Market in Carrboro and also in Southern Village. Both locations carry Giacomo's fabulous sausages. I used his sweet Italian pork sausage in this recipe. It was outstanding.
Note: I wanted to cook the kale for a couple of minutes longer, so added a little water when the liquid ingredients evaporated, and I added a little freshly grated Parmesan when I served it.MN

for two servings:
2 tablespoons olive oil
3-4 cloves garlic, whole (smashed slightly with the back of your knife)
½ pound link sausage, skins removed and meat crumbled
½ cup dry white wine
½ cup vegetable or chicken broth (made from bouillon cube is fine)
Pinch to ¼ teaspoon red pepper flakes (optional)
½ bunch of kale, torn into bite size pieces, rinsed and spun fairly dry
1/3 box of orecchiette pasta
In a heated saucepan, add oil, garlic and 1 Tablespoon water. Cook over medium heat, stirring frequently until garlic begins to golden. Add the sausage and cook, stirring until sausage begins to brown.
Meanwhile, start your orecchiette in well-salted water. Add the wine and broth (and red pepper flakes if using) to the pan with the sausage and raise the heat to medium high. Continue to cook until the liquid has almost reduced by half. Then add the kale and cook until the kale is wilted (1-2 minutes). Keep warm until pasta is finished.
When pasta is al dente toss immediately with sausage and kale and serve. Toss immediately with cooked Orecchiette and serve.

Osso Bucco

11/20 Osso Bucco with its classic accompaniment Risotto Milanese was the first meal I ate after arriving in Milan on my first trip to Italy. An art historian friend was doing research in Florence. He dared me to meet him there. To this day I never eat Osso Bucco without feeling the thrill of independence and adventure!

6 large veal shanks
½ c. flour
1 tsp. salt
½ tsp. black pepper
1/3 cup olive oil
1½ c. chopped onion
2 peeled carrots, chopped
2 stalks celery, chopped
3 cloves minced garlic
1 bay leaf
1 cup dry white wine
3 cups veal stock (substitute a mixture of chicken broth and beef broth)
14 oz. can diced tomatoes
grated peel of half an orange and half a lemon
2 tsp. dried thyme leaves
1 tsp. fresh rosemary, chopped finely
salt and pepper to taste
Gremolata (recipe below)
Dredge the shanks in the flour mixed with one tsp. salt and ½ tsp. pepper. Heat half the oil in a deep, heavy, wide-bottomed skillet with a lid. When oil is hot, sear the veal chops until brown, about three minutes per side. Remove from pan and set aside.
Add remaining oil to the pan and add the onions, carrots and celery. Cook for three minutes, add the garlic, and cook five or so minutes more until vegetables are translucent. Add the wine, and cook until wine is reduced by half. Add citrus peels, herbs, salt and pepper, stock, tomatoes, and stir together before adding the shanks. Cover the pot, and simmer over low heat for another hour and a half, stirring occasionally and turning the meat once or twice during the cooking process.
By this time the meat should be very tender, almost falling off the bone. If not, continue to braise another half hour. Let the meat rest for at least 15 minutes before serving. To serve, place each shank on a plate or a large shallow bowls. Ladle sauce on top and sprinkle each shank with gremolata (recipe below). Like most stews, Osso Bucco improves with age and can be made up to two or three days before serving.
Gremolata:
Peel of one lemon, grated
2 tsp. minced garlic
¼ cup finely chopped parsely
Mix together these ingredients and use as garnish for osso bucco.

Busby's Roast Turkey

Fred swears this is the best turkey ever.

Empire (or any other Kosher) turkey - 15 lbs.

Wash and pat dry turkey. Put 2 halved oranges in cavity of bird. Rub one stick of butter all over outside. Season with Adobo sin pimenta (without pepper), Garlic Powder, Onion Powder and Paprika.

Wrap turkey in multiple layers of heavy duty foil and seal very tight (make sure your closure is at top of turkey). Bake at 450 for 1 hr 45 minutes. Peel back foil to expose turkey and reduce to 400 for one more hour (for additional baking and to brown).

Let bird rest for at least 90 minutes before carving.

Chicken Masala

7/17/02 I adapted this recipe from an old issue of Food & Wine. We liked it so much I served it twice this week. It is the ideal company dish for a large or small crowd: fast and easy, inexpensive, can be made ahead, and makes great leftovers.
This recipe serves 10-12. Half it for a smaller group.

8 garlic cloves, peeled and chopped
1 T. fresh ginger, chopped
1/4 c. water
1 28 oz. can whole or diced tomatoes
1/4 c. vegetable oil
1 large onion, chopped
1 1/2 T. ground coriander
1 1/2 tsp. ground cumin
1 tsp. garam masala
cayenne pepper to taste
1/2 tsp. turmeric
4 1/2 lb. skinless, boneless chicken thighs or breasts, cut into pieces
2 tsp. salt
1/2 c. chopped cilantro
chopped peanuts (optional)
Puree the garlic, ginger, and water in a blender until smooth. Pour into a bowl. Add the tomatoes to the blender and puree.
In a large saute pan or Dutch oven, saute the onion in the oil. Add the garlic puree and the spices. Cook a minute or two until fragrant. Add tomotoes and cook a few minutes until thick.Add chicken pieces and salt. Simmer about thirty minutes (less if using white meat), stirring occasionally.
Serve with basmati rice cooked with cumin seeds (add to the pot and cook for a minute before adding rice) and baby English peas added at the last minute of cooking, if desired. Sprinkle with cilantro and peanuts.

Great Harvest's
Summer Sandwiches

7/10/02 On today's show Mark Zimmerman shared his sandwich ideas using bread from Chapel Hill's Geat Harvest Bread Co.

Grilled Chicken Sandwich with Mango Mayo: 4 Thick slices of 'Honey Bear' Whole Wheat Bread or Classic IX Nine Grain, 2 grilled boneless chicken breasts, 1/2 cup Mango Vinaigrette Mayonnaise, 1 container sprouts. Mango Vinaigrette Mayonnaise: 1 ripe mango (peeled & chopped), 1/3 cup apple cider vinegar, 1 Tbl spicy mustard, 1 Tbl Honey, 1/2 tsp each salt and pepper, 1/2 cup olive oil, 1/2 cup mayonnaise. Combine mango, vinegar, mustard, honey, salt & pepper in blender. whisk in olive oil and let stand for at least 1 hour. Mix 3 Tbls vinaigrette in the 1/2 cup mayo. You can use extra vinaigrette as salad dressing, marinade or dipping sauce. To make sandwich, slather mango mayo on slice of bread, add half chicken breast, sprouts, more mango mayo on other slice for top.

Open Faced Portabella Sandwich: Thick sliced Tomato Basil Sourdough, 2 large portabella mushroom caps, 2 medium zucchini, thinly sliced lengthwise, 1 medium sliced red onion, crumbled feta cheese; balsamic vinegar. Marinade: 3/4 cup olive oil, 1/4 cup balsamic vinegar, Juice and zest of 1 lime, salt and pepper, to taste, 1 clove garlic, minced, 1 tsp basil. Marinate portabellas and zucchini for 30 minutes. Brush red onion with olive oil and season with salt and pepper. Grill vegetables until tender. Grill slices of bread. Slice portabellas and top bread with portabella, zucchini, red onion and feta cheese. Drizzle with balsamic vinegar.

Sloppy Summer Tomato Sandwich: Fresh picked, vine ripened, juicy tomatoes, sliced, mayonnaise, fresh basil, slices of "Great White" Bread. Spread mayo on bread slices, add a couple of tomato slices and top with chopped basil. Bring extra napkins!

Scallop and Corn Salad

2 T. balsamic vinegar
2 T. water
1 tsp. Dijon Mustard
1 T. finely chopped shallot
6 T. olive or vegetable oil
1/2 tsp.freshly ground, toasted cumin seed
salt and pepper to taste

lettuce leaves

kernels from 4 ears fresh corn, cooked
2 ripe tomatoes, cut into large pieces, or 11/2 cup grape tomatoes, halved
1 avocado, sliced
2 scallions, chopped
2 T. basil leaves, chopped

1 lb. sea scallops, broiled or grilled

Make a dressing from the first seven ingredients. Place a few lettuce leaves on each plate. In a bowl, mix together the corn, tomatoes, avocado, scallions, and basil. Lightly mix with 3/4 of the dressing. Pile the vegetable salad on top of the lettuce. Top with scallops. Drizzle scallops with a little cmore dressing. Serves four.

Al Carson's Old-fashioned Fried Chicken

6/6/02 While Fred spent a couple of weeks in Alaska on his Norwegian Lines cruise, Al Carson of the Durham Herald and I talked Southern food on the show. Here is Al's tried-and-true method for making the best fried chicken you ever smacked lips over.
"Use fresh chicken, cut into pieces. Soak the chicken pieces overnight in milk or buttermilk to tenderize the meat. Rinse off the milk with water and pat the chicken dry with paper towels-this keeps the chicken from having a crust that is too thick and soggy. Dredge the chicken pieces in salted flour-add pepper if you like. I don't use any other spices.
For frying I use canola oil. Some folks add bacon grease, too, but I add a stick of butter-it browns the chicken a little darker and adds a rich flavor. If you have one, do use a cast iron skillet. It keeps the heat real even. I put a piece of chicken skin in the oil when cold and turn the heat on. When the chicken skin starts to pop, it's time to cook the chicken. I start the chicken on fairly high heat until the skin begins to brown, then turn it down to medium until almost done. For the last couple of minutes, turn the heat up again. This thins the oil, and when you take the chicken out, the oil runs off better, wich makes the skin crispy. Don't forget to spread the pieces out on a paper towel to cool, or they will steam and lose their crispness."

Beef Burgundy or Boeuf a la Bourguignonne

Putting together this classic French stew is time-consuming, but it can be made two or three days before serving. I "Americanized" this dish for Fred's birthday dinner by using Ravenswood Zinfandel (in homage to a recent featured guest, the vineyard's owner). A little too fruity for my taste, next time I'll return to pinot noir (the predominant grape of red burgundy), or a soft Cote de Rhone. The price of a good French burgundy being what it is these days, I'll be drinking it with, not in, my Boeuf a la Bourguignonne, literally 'beef cooked in the style of a Burgundian woman.'

3 1/2 lb. stew beef, preferably chuck, cut into cubes
3 cloves garlic, peeled and crushed
2 carrots, cut in two pieces
2 stalks celery, cut into two pieces
2 medium onions, peeled and cut in half
2 sprigs fresh thyme, or ½ tsp.dried
¼ tsp. cloves
½ tsp. allspice
2 bay leaves
1 bottle red burgundy, pinot noir or Cote de Rhone
1/3 c. sauce and gravy flour
8 oz. bacon, chopped
4 T. butter
¾ lb. white mushrooms, sliced
a few drops of lemon juice
½ lb. pearl onions, boiled for 5 minutes and peeled
salt and pepper
chopped fresh parsley
1 lb. large flat noodles

Leave beef overnight in the following marinade: wine, garlic, two onions, carrots, celery, thyme, cloves, allspice and bay leaves. Next day, drain the beef. Separate beef from the marinade and vegetables. Pat beef dry with paper towels.

In a large frying pan, cook the bacon. Drain on paper towels, keeping bacon fat in the pan. Brown the beef in the bacon fat. Pour a little of the marinade liquid into the pan to deglaze, then pour into a Dutch oven with the beef , bacon, remainder of marinade liquid and vegetables. Cook, covered, in a 325 degree oven for 2 and 1/2 hours, stirring every hour or so.

Meanwhile, prepare the onions and mushrooms. Saute mushrooms in butter until soft. Season with salt, pepper and a little lemon juice. When beef is out of the oven, remove the celery, carrots, and onion chunks and discard. Add the mushrooms and boiled pearl onions to the stew. Place the Dutch oven on the stove burner and simmer. To thicken the sauce, dissolve the sauce flour in a small amount of cold water or wine, then stir into stew. Simmer a few minutes until sauce thickens slightly.

At this point you may refrigerate up to 3 days. Reheat and serve over large flat noodles sprinkled with lots of fresh parsley. Salad and a crusty baguette are all you need to add for a fine dinner. Serves 8

Chicken and Shrimp Bouillabaisse

5/13/02 We enjoyed a classic version of this famous Provencal fish stew recently in a cafe overlooking the lovely harbor of Cassis, just a few miles east of Marseilles. Bouillabaisse, in Provencal, literally means "to boil low." Like Cioppino in San Francisco, it evolved from Marseillaise fisherman who threw their catch of the day into a huge pot simmering over a fire on the beach. Using chicken is a break from tradition, but this version, adapted from a Julia Child recipe, uses ingredients easily available to landlocked folks like us.

For a fishier stew, just add more fresh seafood of your choice.

2 chickens, cut up, or 16 chicken pieces
1/3 c. olive oil
3 cups onions or combination of leeks and onions,
4 cloves garlic
4 cups tomato pulp (or a 28 oz. can diced tomatoes)
large pinch saffron threads
1/2 tsp. fennel seeds
1 tsp. dried thyme or 1 T. fresh chopped thyme
2 bay leaves
1/2 tsp. dried orange peel
salt and pepper
2 cups dry vermouth or dry white wine
1 lb. peeled fresh shrimp
In a Dutch oven saute the chicken over moderate heat until the pieces stiffen, but are not browned. Meanwhile, peel and halve, then slice, the onions and garlic. Remove chicken from pan. Set aside. Saute onions and garlic until soft, but not brown. Add tomatoes and all seasonings, as well as the partially cooked chicken. Simmer for about ten minutes. Add vermouth and simmer for another 15-30 minutes or until chicken pieces are cooked. Adjust seasonings and add shrimp just before serving, along with a little shrimp stock, clam juice or chicken broth, if necesary, to thin the sauce. Serve accompanied by Rouille Sauce.

Rouille

6 cloves fresh garlic, peeled and chopped
1 tsp. salt
1 tsp. dried oregano
1/3 c. canned red pimento
1/3 c. bread crunbs
1 egg yolk
1 c. olive oil

Place all ingredients in a blender except olive oil. Blend until combined. Gradually add oil in a steady stream, as you would to make mayonnaise, until sauce is emulsified.

Ribs Braised with Soy and Ginger

3/02 Drake found this recipe in a favorite cookbook, "The Great Ribs Book" by Hugh Carpenter and Teri Sandison. The sauce was so good I used it on roast chicken and hamburger meat after the ribs were gone. It's quite thin and needs mashed potatoes to soak it up. Next time I'll thicken it slightly with beurre manie or sauce thickening flour.

4 lb. babyback or any ribs, cut into 2 inch wide pieces
1 bottle dry red wine
large slices of zest from one orange
10 cloves garlic, peeled
1/4 c. thinly sliced peeled fresh ginger
1/4 c. brown sugar
2 T. hoisin sauce
2 T. oyster sauce
6 whole cloves
1 tsp. crushed red pepper
Simmer together all ingredients except ribs for one half hour. Add raw ribs and braise for one hour until tender.

Charleston Cioppino

While staying with friends and family on Sullivan's Island facing Charleston Bay, we put together this version of a San Francisco favorite using local seafood. It tastes like a cross between bouillabaisse and gumbo, but takes less than half the time of either of those yummy fish stews.

1 green bell pepper
4 cloves garlic
2 onions
4 T. olive oil
1 teaspoon dried oregano
1/4 tsp.dried marjoram or thyme
1 tsp. salt
1/2 tsp. black pepper
1 1/2 c. red wine
3 T. tomato paste
1 cup clam juice
1 cup chicken broth
several drops tobasco
1-2 doz. small clams in shells, scrubbed clean
1 lb. peeled shrimp
1 lb. scallops
1/2 lb. squid, cut into rings (optional)
1-2 lbs.white-fleshed ocean fish (e.g. snapper or sheepshead)
fresh basil

Saute green pepper, onion and garlic in oil. Add dry spices and seasonings. Add red wine and simmer until half evaporated. Add liquids. Simmer one half hour. Add clams and cook about five minutes or until shells begin to open.open. Add remaining seafood and cook just a few minutes until cooked through. Adjust seasonings, adding tobasco to taste.

Serve in large soup bowls garnished with basil.

Shrimp and Lobster Risotto with Truffle Oil

Last night we served friends our version of Legal Seafood's stuffed lobster. I saved the claw meat to use for tonight's supper. We happened to have white truffle oil in the fridge and some arborio rice in the cabinet, so this adaptation of a 1998 Bon Appetit recipe worked perfectly for us. MN 12/30/01

leftover meat from 8 lobster claws, or 2 medium lobsters
1 cup raw shrimp, peeled
3 1/2cups broth made from lobster shells
2 tablespoons white truffle oil
1 T. butter
3/4 cup chopped peeled carrots
1/4 cup chopped onion or shallots
1 cup arborio rice
1/4 cup brandy
1/3 cup heavy cream
salt and black pepper to taste
1/3 cup chopped fresh chives or scallions

Extract cooked lobster meat from shells. Make lobster broth from the empty shells and an onion, a carrot, and a celery stick simmered for 2 hours in water to cover shells.Strain and save 3 1/2 cups of broth.
When ready to make the risotto, bring the broth to simmer and keep hot. Heat butter in heavy large saucepan over medium heat. Add carrots and shallots; sauté 2 minutes. Add rice; stir 2 minutes. Add brandy; reduce heat to medium-low. Simmer until brandy is absorbed, stirring constantly, about 2 minutes. Add lobster broth.
Simmer until rice is just tender and mixture is creamy, adding remaining broth by 1/4 cupfuls as needed and stirring often, about 20 minutes in all. Add raw shrimp and heat another 2-3 minutes until they turn pink. Add lobster and cream; stir until heated through. Remove from heat. Stir in 2 tablespoons truffle oil and chives. Season with salt and pepper.
Serves 4.

Jasper White's Baked Stuffed Lobster

Last time my husband Drake and I visited Legal Seafood in Boston we fell in love with the restaurant's decadent stuffed lobster. Here is the recipe, adapted from Lobster At Home by Jasper White, Legal's executve chef. This month my cooking group tried this luscious dish for our pre-holiday lunch and unanimously voted the recipe a keeper. MN 12/30/01

8 T. butter, plus 3 T. melted, for brushing
1 medium onion, finely diced
2 tsp. fresh tarragon, coarsely chopped
2 T. Italian parsley, coarsely chopped
4 ounces peeled raw shrimp, cut into 1/2-inch pieces
2 ounces crabmeat, picked for cartilage
Kosher or sea salt
Freshly ground black pepper
2 cooked (1 1/2 to 2 1/2 pound), hard-shell select lobsters
3/4 cup ritz cracker crumbs

Melt 8 tablespoons butter in a saute pan over medium heat. Add the onions. Season with salt and pepper. Cook for 5 minutes, or until soft, but not browned. Stir in the tarragon and the parsley. Add the shrimp. Cook until shrimp turns pink. Season with salt and pepper. Remove from the heat and cool.
With a cleaver or a chef’s knife, split the lobsters in half lengthwise. Remove and discard the sac and the intestine. Remove the tomalley and roe, and the tail meat, and place in a small bowl. Cut lobster meat into bite-sized pieces. Add the lobster and the crab to the shrimp mixture, then fold in 1/2 c.cracker crumbs. Season with salt and pepper.
Cut off the claws and save for another dish. On a baking sheet, place the shell halves together to resemble a butterfly.
Divide the mixture evenly between the lobsters. Do not pack the stuffing tightly or it will affect the even baking of the lobster. Sprinkle the remaining crumbs on the lobster meat and drizzle the 3 tablespoons remaining melted butter over the exposed stuffing. Bake at 425 degrees until the lobster is cooked through and the stuffing is crispy and golden, about 20 to 24 minutes.
2 to 4 servings

Breakfast Casserole with Sausage and Mushrooms

Now popularly known as "strata" or savory bread pudding, "breakfast casserole" is my husband's name for this dish. Fred and I remember it from the olden days of our childhood when, without the addition of sausage and mushrooms, it was known as "mock cheese souffle."

6-7 oz. French bread, sliced, spread with butter
8 oz. bulk country sausage, crumbled
3 shallots, chopped
8 oz. white mushrooms, sliced
salt and pepper
1/2 c. vermouth or white wine
1 1/2 c. Jack or cheddar cheese, grated
6 eggs
1 3/4 c. half and half
salt and pepper to taste
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Fry the sausage in a large skillet until it begins to brown. Add shallots, and cook until translucent, about a minute. Add mushrooms, cooking until soft. Add wine and cook a couple of minutes longer until wine reduces by half. Let cool while beating eggs with cream until well blended. Place buttered bread slices in an 8 inch square pan. Top with sausage mixture. Pour egg mixture into the pan. Let sit for an hour or longer (overnight is even better). Bake at 325 degrees about 50 minutes or until puffed around the edges and almost solid in the middle.

Shuttlecock Shrimp Curry

The addition of apples makes this curry unusual. I stumbled upon the recipe in "Sticks and Scones," a delightfully entertaining food mystery by Diane Mott Davidson, called "the Julia Child of mystery writers."
MN 11/01

3 T. butter
2 c. unpeeled chopped Granny Smith apples
2 c. chopped onions
3 cloves chopped garlic
4 tsp. curry powder, or more to taste
3 T. flour
1/2 tsp. dry mustard
1/2 tsp. salt, or more to tatse
1/4 tsp. paprika
1/4 tsp. crumbled thyme
1/4 tsp. black pepper
2 cups chicked stock
1 lb. peeled shrimp
1 T. catsup
1/4 c. dry vermouth
1/2 c. heavy cream
side dishes: chutney, peanuts,chopped hard boiled eggs, chopped scallions, flaked coconut, crushed pineapple, chopped bacon, chopped olives, yoghurt and orange marmalade.
Saute the apples, onions and garlic in butter until soft. Add dry ingredients including the flour. Cook on low heat for a few more minutes while preparing stock.
Peel the shrimp. Add shells and tails to chicken stock. Bring to a boil, turn off heat, and strain. Discard the shells.
Add stock to the apple mixture, stirring well. Add catsup and vermouth, and continue simmering for a few minutes until thickened. Add cream and shrimp. Cook just until shrimp turn pink and opaque.
Serve with plain rice, or raisin rice.

Pam's Baked Spaghettini with Chicken

My cousin Pam served Drake and me this delicious casserole when we recentkly visited her in Lookout Mountain, Tennessee.We loved it so much we asked for the recipe.

chopped meat from 1 cooked hen or 4 chicken breasts
1 onion, chopped
1 green bell pepper, chopped
1 c. mushrooms, sliced
16 green olives, sliced in halves
8 oz. cream cheese, cut into cubes
1 pint chicken broth
seasoned salt (Pam uses Tony Cachere's Cajun)
black pepper
10 oz. spaghettini or vermicelli, cooked al dente
grated cheddar cheese

Saute onion and pepper together until soft. Add mushrooms and saute for another 2-3 minutes. Add broth and cream cheese, stirring until cheese melts. Add olives, seasonings, and chicken. Stir in the pasta. Cool or freeze until ready to bake topped with grated cheddar.

Shrimp Fra Diavolo with Linguini

Here's a devilish recipe for Halloween, 2001. I've been searching for a good Diavolo recipe ever since I tried Squid's delicious version here in Chapel Hill. Cook's Illustrated obliged me. This is from the Nov.-Dec.2001 issue.

serves 4-6
1 lb. medium-large shrimp, peeled
1 tsp. crushed red pepper flakes
6 tablespoons extra-virgin olive oil
1 1/2 tablespoons salt
1/4 cup cognac or brandy
4 tablespoons minced garlic (about 8 large cloves)
1/2 teaspoon sugar
1 (28-ounce) can diced tomatoes, drained
1 cup medium-drywhite wine, such as Sauvignon Blanc
1/4 cup minced fresh parsley leaves
1 lb. linguine

1. Bring 4 quarts water to rolling boil, covered, in large Dutch oven or stockpot.
2. While water is heating, heat 12-inch heavybottomed skillet over high heat for 4 minutes. Meanwhile, toss shrimp, half of red pepper flakes, 2 tablespoons olive oil, and 3/4 teaspoon salt in medium bowl. Add shrimp to skillet and quickly spread in single layer- cook, without stirring, until bottoms ofshrimp turn spotty brown, about 30 seconds. Off heat, stir to turn shrimp, and add cognac; let stand off heat until cognac warms slightly, about 5 seconds, and return pan to high heat. Wave lit match over skillet until cognac ignites; shake skillet until flames subside, transfer shrimp to medium bowl, and set aside.
3. Offheat, cool now-empty skillet 2 minutes; return to burner and reduce heat to low. Add 3 tablespoons olive oil and 3 tablespoons garlic; cook, stirring constantly, until garlic foams and is sticky and slraw-colored, 7 to 10 minutes. Add remaining red pepper flakes, 3/4 teaspoon salt, sugar, tomatoes, and wine; increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes. Stir in reserved shrimp and accumulated juices, remaining 1 tablespoon garlic, and parsley and simmer until shrimp have heated through, about 1 minute longer. Off heat, stir in remaining 1 tablespoon olive oil.
4. While sauce simmers, add linguine and remaining 1 tablespoon salt to boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta. Transfer drained pasta back to now-empty stockpot, add about 3 T. sauce(without shrimp) and 2 T. pasta water; toss to coat Divide pasta among warm serving bowls, top wiyh sauce and shrimp, and serve immediately.

Fried Chicken with Spiced Peach Sauce

Robert Spehling serves this delicious chicken with mashed potatoes and collards at his Charleston eatery Hominy Grill. In the late eighties Robert worked at Crook's Corner where he learned how to make this unusual variation of a traditional southern favorite.

1 3-pound chicken cut into pieces
2 cups buttermilk
1 ¼ c. flour
1 tsp. salt
½ tsp. black pepper
1 c. peanut oil
1/3 c. bacon fat drippings
1 ½ c. chicken stock
1 28 ½ ounce jar spiced peaches

Dice 4 peaches and set aside. Drain ½ c. peach juice and save for gravy
Place the chicken pieces into a glass or stainless steel bowl.
Pour buttermilk over chicken & toss. Let soak in the refrigerator all day or overnight.
Combine the flour, salt & pepper. Dredge the chicken pieces in flour mixture, coating them evenly.
Preheat the bacon fat drippings & peanut oil in a skillet (cast-iron preferred) to medium high heat. Add the chicken pieces to the skillet and fry until golden brown & crisp. Remove chicken to platter to drain & prepare gravy.

Peach Gravy:
Slowly pour off all but 3 tablespoons of grease from the skillet, leaving behind the browned flour drippings in the skillet. Sprinkle the remaining flour into the skillet and stir with a whisk, approximately 2 minutes or until flour starts to brown, being careful not to scorch. Gradually add the chicken stock and the ½ cup reserved peach juice, stirring until gravy is thick. Add chopped peaches, and salt and pepper to taste. Serve with the chicken accompanied by mashed

Gorgonzola and Mushroom Quiche

From "Buongiorno! Breakfast and Brunch, Italian Style" by guest Norman Kolpas.

1 basic pastry shell, uncooked
2 T. butter
2 shallots, minced
1 lb. mushrooms, sliced
3 extra large eggs
1 1/2 c. milk
2 T. finely shredded basil leaves
1/4 tsp. salt
1/4 tsp. ground pepper
6 oz. Gorgonzola cheese

Prebake the pastry shell, poked a few times with a fork, in 425 degree oven. To keep it from puffing up, cover with a double layer of aluminum foil (also pricked with holes) pressed down inside the shell for 8 minutes. Take off the foil and cook the shell 4 minutes longer until dry but not browned. Turn down the oven to 325.
Saute shallots and mushrooms until tender. Meanwhile beat together the eggs, milk, basil, and salt and pepper.
Spread mushrooms inside the cooled shell. Dot small clumps of the Gorgonzola evenly on top of the mushrooms. Pour in the egg mixture. Carefully place quiche in the oven and bake for about 35 minutes or until set.

Vietnamese Filet Mignon

This recipe is adapted from Bon Appetit's excellent August 2001 Etnic Restaurant issue. We enjoyed it served with steamed broccoli and a green salad dressed with a ginger vinaigrette.

1 lb. filet mignon cut into bite sized pieces
1 sliced red onion
2 T. vegetable or olive oil
1 tsp. finely chopped garlic
salt and black pepper to taste
dash of soy sauce

Place all ingredients in a bowl. Toss to combine. Refrigerate for 2 hours. Stir fry in a hot skillet for about two minutes. Serve garnished with grape tomatoes and chopped green onions.

Trout with Bacon

This recipe was sent to us by RECIPES@EPICURIOUS's
" New Batch Dispatch."

4 bacon slices
5 tablespoons butter
2 8- to 10-ounce trout, boned
All purpose flour
1 cup thinly sliced green onions
2 tablespoons fresh lemon juice
4 teaspoons drained capers
2 teaspoons chopped fresh tarragon

Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain. Crumble bacon. Pour off all but 3 tablespoons drippings from skillet. Add 1 tablespoon butter and stir to melt. Sprinkle fish with salt and pepper. Coat flesh side of fish with flour; shake off excess. Add fish, flesh side down, to skillet. Cook 2 minutes. Turn fish over. Cook until just opaque in center, about 2 minutes. Transfer fish to 2 plates. Pour off drippings from skillet; wipe skillet clean. Melt 4 tablespoons butter in same skillet over medium heat. Add all but 2 tablespoons onions; sauté 3 minutes. Stir in bacon, lemon juice, capers, and tarragon. Season sauce with salt and pepper. Pour sauce over fish. Sprinkle fish with 2 tablespoons green onions.
Makes 2 servings; can be doubled.

Baked Penne with Ricotta and Sausage

1 onion, chopped
1 large clove garlic
olive oil
1 lb. Italian sausage
3 14 oz. cans diced tomatoes, including juice
1/2 c. red wine
2 tsp. dried marjoram
1 c. ricotta cheese
3/4 c. Parmesan
pinch nutmeg
4 T. chopped Italian parsley
1 c. cubed mozzarella cheese
1 lb. penne or mini penne, boiled and drained
extra Parmesan for top

Saute the onion and garlic until soft. Add the sausage and cook until browned. Add tomatoes, wine, and marjoram. Season with salt and pepper and smmer slowly for about 15 minutes or until sauce thickens slightly.
Meanwhile combine cheeses, nutmeg and parsley. Mix the tomato sauce and pasta, then add cheeses. Pour into a large baking dish, sprinkle with the extra Parmesan, and bake at 375 until heated thoroughly, about 25 minutes.

Beef with Olives and Red Wine

Bill Neal and I used this recipe from Simca's Cuisine at La Residence back in the seventies. A good, basic beef stew-the olives make it distinctive.

6 pieces bacon
4 large carrots, peeled and cut in slices
1 large or 2 medium onions, peeled and sliced thickly
4 cloves garlic
a little olive oil
3 1/2 pounds stew beef
1 bottle dry light red wine
2 bay leaves
1 Tbs. dried thyme
2 tsp. grated orange peel
1 1/2 cups beef broth
1 tsp. salt
2 tsp. freshly ground black pepper
2/3 cup Mediterranean style black olives, pitted and sliced

Brown the bacon in a Dutch oven. Remove from pan and reserve for later. Add carrots and onions to the fat in the pan and saute until soft. Remove vegetables from pan. If needed add a little oil, reheat the pan and brown the meat. Pour off the extra fat from the pan. Add wine to the pan, scraping the bottom to deglaze. Add vegetables, beef broth, tomato paste, broth, and seasonings back into the Dutch oven. Simmer slowly, stirring occasionally, for 1½ hour until the meat is tender, adding water if necesary to cover the meat. Remove vegetables again. Puree in blender and add back to stew. Chop the reserved bacon and add to stew along with the olives. Correct seasonings. Serve over noodles garnished with parsley.

Yellow Curried Shrimp

For years, we have searched for a recipe for curried shrimp as delicious as the one made by our neighborhood Thai restaurant. This dish is our latest effort and it comes pretty close. It's not overly spicy, yet the garlic and ginger give it a nice kick. MN

2 T. vegetable oil
1 medium onion, chopped
1 T. garlic, minced
1 T. fresh ginger, minced
1 T. or more yellow curry powder
1/2 tsp. red pepper flakes
1 c. coconut milk
1 1/2 lb. medium shrimp, peeled
1 T. Nam Pla or other Thai fish sauce
2 cups cooked basmati or jasmine rice
fresh cilantro,chopped

Sauté onions, garlic and ginger until soft. Add curry and pepper,cook for a minute. Add coconut milk and cook for 5-10 minutes, or until milk is reduced by half. Add water if too thick. Add fish sauce,shrimp, salt and pepper and cook about five more minutes until shrimp is pink. Serve over rice and garnish with cilantro. Scallops may be substituted for half or all the shrimp.

Serves four.

Spanish Tortilla

The only similarity between a Spanish and a Mexican tortilla is its round shape ("little round cake" is the literal translation).
Similar to a frittatta made with potatoes, this simple dish can be whipped up in a few minutes with kitchen staples. Along with crusty bread and a salad, what more could you want, especially if you've eaten leftover smoked turkey every day for two weeks as we have, and are too lazy to go to the grocery.
This classic dish recalls happy memories of Spain where it is offered in every tapas bar in the country. Serve, sliced thinly, with sherry or sangria and you'll feel transported to a plaza in San Sebastian.

2 raw medium-sized red or Yukon Gold potatoes, peeled and sliced thinly
1 medium-sized onion, chopped
3 cloves garlic, minced
salt and black pepper
4 eggs
1 cup plain (not extra virgin) olive oil

In a non-stick 8 inch skillet, heat the oil until a slice of potato sizzles when it hits the oil. Sprinkle potatoes with one teaspoon of salt, and fry them in the oil until soft, but not brown-about 8 minutes. Lift the potatoes out of the oil onto a sieve or paper towel, and let drain while frying the onions and garlic until soft. Drain onions and garlic, reserving 1 tablespoon of oil, and add to the potatoes. Beat the eggs lightly, in a large bowl, adding salt and pepper to taste. Add the vegetables and stir to evenly distribute the eggs without breaking the potatoes too much. Heat the 1 tablespoon oil in the same pan, wiped clean. Slip the omelet mixture into the pan and cook about 8 minutes until halfway set. Using a plate on top of the pan, flip the tortilla over, then carefully slide back into the pan. Cook for another few minutes until solid in the middle. Serve warm or room temperature.
Leftovers can be refrigerated and served cold. This recipe serves two amply, with enough tortilla left over to enjoy for breakfast or tapas the next day. MN

This recipe is based on Cook's Illustrated's delicious "Hunter's Chicken" from the October 2000 issue.

8 chicken thighs
1 T. olive oil
1 medium onion, chopped
3 medium portobello mushroom caps, cut into 3/4 inch cubes
4 medium garlic cloves, minced
1 1/2 T. flour
1 1/2 c. red wine
1/2 c. chicken stock
1 can diced tomatoes, drained
2 tsp. fresh thyme leaves, minced
2 tsp. fresh sage leaves, minced
1 piece parmesan cheese rind (optional)

Season chicken with salt and pepper. Heat oil in Dutch oven for about two minutes, then brown the chicken thighs, in batches if too crowded in the pan, about five minutes on each side. Set chicken aside.
Drain off all but 1 tablespoon of fat from the Dutch oven. Add onion, mushrooms and 1/2 teaspoon salt and sauté on medium heat until slightly browned. Meanwhile, remove skin from chicken thighs and discard. Add garlic, sautéing for about 30 seconds. Stir in flour and cook about 1 minute. Stir
in remaining ingredients except sage. Add the browned chicken. Simmer about 45 minutes or until chicken is tender. Discard cheese rind, adjust seasonings, add sage and serve.

Fred's Crab Cakes

This is one of Fred's specialties, the best crabcakes I've ever eaten. I had to twist his arm for this recipe. MN

1 lb. fresh white lump crabmeat
bread crumbs made from 2 pieces white bread
1 egg, lightly beaten
1/4 cup mayonnaise
1 T. lemon juice
1/2 tsp. Old Bay Seasoning
salt and pepper

Mix together all ingredients. Form into patties and sauté in butter or Canola oil until golden brown. Drain on a rack and serve with Corn Salsa (following recipe)or your favorite tartar sauce (Fred's favorite is Duke's).

Corn Salsa

1 ear corn, roasted or microwaved for 2 1/2 minutes
1/2 vidalia onion, chopped
1 clove garlic, minced
1 medium tomato, roughly chopped
2 T. white wine vinegar
3 T. olive oil
2 T, cilantro, chopped
1/4 tsp. cumin, optional
1 jalapeno pepper or 3 pods of pickled okra, chopped
salt and pepper to taste

Slice corn kernels from the corncob. Mix together with other ingredients. Chill. Serve with crabcakes.

Moreton's grandmother's Macaroni Mousse

This is a typical example of "funeral food" in Mississippi, a jazzed up macaroni and cheese casserole, good reheated, or served room temperature if circumstances require. It is a perfect compliment to ham, the mother of all funeral foods, or as a meatless main course.

1 cup raw macaroni
1 cup white bread crumbs
1 1/2 cup milk
1/4 cup melted butter
3 eggs, slightly beaten
1 small jar chopped pimento
1 T. finely chopped parsley
1 T. grated onion
2 1/2 cups Swiss or medium sharp Cheddar, or a mixture
salt and pepper to taste
dash of paprika
1/2 cup crushed Saltine cracker crumbs
1 tsp. caraway seeds

Cook and drain macaroni as directed. Pour into a bowl along with pimento, bread crumbs parsley,onion, cheese and seasonings. Stir together the milk, melted butter and eggs. Pour the liquid mixture into the solid ingredients. Mix pour into a buttered casserole. Sprinkle Saltine crumbs and caraway seeds on top. Caraway seeds give this dish its distinctive flavor, so don't omit this crucial ingredient. Bake at 350 for about 40 minutes or until solid.

Turkey Loaf

This dish was entered by Al Carson in Refold, N.C.'s Turkey Day cooking contest. Fred, who judged the contest, says it is delicious.

1 lb. ground turkey
3/4 c. Pepperridge Farm stuffing
1/3 c. diced onion
1/2 tsp. garlic powder
1 tsp. Tobasco sauce
1 T. Canola oil
1/2 tsp. each salt and pepper
2/3 c. applesauce
1 slightly beaten egg

Mix together the egg and applesauce. Add to other ingredients, mixing well
with hands or large spoon. Pour into loaf pan. Cook for 1 hour at 350
degrees.

Steak with Green Peppercorn Butter

1 c. butter, room temperature
1 oz. green peppercorns
2 shallots, finely minced
2 tsp.lemon juice
salt to taste, if using unsalted butter
chopped parsely for garnish

filet mignons or rib-eye steaks

Beat the butter lightly with whisk or electric beater. Stir in other ingredients except parsely. Shape into a log about 2 inches in diameter. Chill. When ready to cook steak (preferably rib-eye or filet), slice off desired amount of butter and place on top of the cooked side of the steak as you finish cooking the bottom side. Serve immediately before butter completely melts and slides off the meat. Leftover butter can be frozen for future use. For use on grilled fish, add lemon zest to this butter.

Steak with Mustard Butter

1 c. butter
2 T. Dijon mustard
2 T. grainy mustard (e.g. Pommery or Maille)
1 large clove garlic, minced
1 large shallot, minced
1 tsp. lemon juice
salt to taste
chopped parsley

rib-eye or filet mignon steaks

Put together ingredients as for Green Peppercorn Butter (above). Serve on steak. This butter is also delicious on salmon or boneless chicken breasts.

Blue Harbor Inn Shrimp Recipes

6/3/03 Harith Razaa appeared on the show with a tasting of his delicious fried shrimp available at Triangle Harris Teeter markets in the freezer section.

Shrimp Burrito

1 carton Blue Harbor Inn Giant Popcorn Shrimp
Pre-cooked
12 oz. of refried beans
12 oz. lettuce, shredded
12 oz. grated Mexican cheese (can also use Monterey, or Mild Cheddar)
9 oz. tomato, chopped and diced
6 oz. of sour cream
12 burrito shells

1. Place burrito shells on cookie sheet or sheet pan
2. Heat refried beans in small saucepan or crock-pot
3. Spoon 1 oz. of refried beans and 1 oz. of cheese onto burrito shell,
and place in micro-wave oven to melt cheese. (15 seconds at High setting)
4. Remove from microwave oven
5. Place 1 oz. of Blue Harbor Inn Giant Popcorn Shrimp, 1 oz. of
shredded lettuce and .75 oz. of diced tomato on top of melted cheese.
6. Gently roll burrito shell, enclosing lettuce, tomato, breaded shrimp,
and cheese 7. Serve with sour cream or guacamole

Southwestern Chili Shrimp Wrap

6 Blue Harbor Inn Giant Popcorn Breaded Shrimp
1 Flour tortilla, 10-inch
2 oz. shredded lettuce
2 oz. shredded Pepper Jack cheese (cheddar is okay too!)
2 oz. chopped tomato
1 oz. diced onion
1 oz. sliced hot banana peppers or 3 jalapeno pepper slices
1 oz. of Ranch dressing
(optional) 1 oz. Southwestern Chili paste

Fry shrimp at 350?F for 3 minutes or until golden brown

Place lettuce, tomato, onion and peppers in the center of the flour
tortilla, 1 inch from the edge.
Place shrimp on top of vegetables and cheese
Drizzle vegetable and shrimp with Ranch dressing. Turn edges toward
center, then roll long sides horizontally as one would form a burrito.
Slice diagonally. Serve with French fries or onion rings.

New Orleans Style Shrimp Muffaletta

12 oz. Carton of Blue Harbor Inn Giant Popcorn Breaded Shrimp
2 French rolls, approximately 6 inches each
3 oz. of fresh spinach leaves
4 oz. chopped tomatoes
2 oz. finely chopped onion
1/2 tsp. garlic powder
2 oz. Remoulade sauce

1. Fry shrimp at 350?F and drain any excess oil on a paper towel

2. Hollow out French rolls, leaving 1 inch thickness in the bottom

3. Spread 1/2 oz. of Remoulade sauce on all sides of hollowed out roll

4. Position spinach leaves in the roll, followed by onion, tomato, and
shrimp.

5. Sprinkle sandwich with garlic powder and drizzle with remaining Remoulade sauce.

Serve with French fries or onion rings or tater tots, dusted with Cajun spices.

Shrimp Parmesan
with Spaghetti Pasta

1 carton of Blue Harbor Inn Jumbo Breaded Shrimp
12 oz. shredded mozzarella cheese
1 oz. of provolone cheese
8 oz. of cooked thin spaghetti, or Angel hair pasta
2 Tablespoons chopped basil
2 oz. Italian Tomato Sauce
2 oz. grated Parmesan cheese
Cracked Black Pepper
1/2 tsp. Italian Seasonings (oregano, thyme, rosemary, basil)

Fry shrimp at 350?F until golden brown and drain on paper towel. Cover bottom of casserole dish with shrimp and cover shrimp with 3 oz. of tomato sauce, then top with shredded mozzarella and provolone
cheeses. Cover and bake in a preheated 350?F oven for 15 minutes or until cheese melts.
Tossed cooked spaghetti with remaining tomato sauce and place on serving platter.
Remove Shrimp from casserole dish and place on top of pasta. Top with grated Parmesan cheese and garnish with Italian seasonings and cracked black pepper

Eggplant Parmesan

6/11/03 Today's guests Julie Riven and Sheryl Julian, authors of "The Way We Cook" have a similar recipe for Eggplant Lasagna, but this is a version we enjoyed at friends' beach house this weekend.

2 large eggplants, peeled and sliced into 1/2 inch strips
coarse salt to taste
olive oil
freshly ground black pepper

28 oz. can diced tomatoes, preferably Dei Fratelli "seasoned"
1/2-1 small can tomato sauce (Hunt's "Italian seasoned" is good)
1/2 c. basil leaves cut into thin strips (optional)
1 lb. or more mozarella cheese, sliced
1 c. grated parmesan
breadcrumbs (optional)

Salt the eggplant and drain on papper towels for at least 20 minutes. Rinse and dry the slices. Saute the eggplant in olive oil until tender.Oil a casserole dish. Layer the eggplant followed by mozarella, parmesan, then spoon on tomatoes and sauce right out of the can, and basil if desired. If using pre-seasoned tomato sauce you can omit the basil. Top with Parmesan and the breadcrumbs if you like.

Bake 30-40 minutes or until bubbly. Allow to sit for at least a half hour. Serve warm or cool. This is best re-heated a few hours after cooking.

Giacomo's Sunday Afternoon Sauce

3/31/03 Giacomo makes divine fresh Italian sausages (twelve different kinds) sold at his store in Greensboro and here in the Triangle at Weaver St. Market in both the Carrboro and Southern Village branches.

2 tbs fresh garlic
½ cup olive oil
4 12 oz. cans tomatoes
1 5-6 oz. tomato paste
1 lb sweet Italian sausage
1 lb hot Italian sausage
Salt and pepper to taste

Throw garlic in oil and heat on high. When it's good and hot add the sausage, tomatoes and tomato paste. Bring to a boil; reduce to simmer (one or two bubbles). Slow cook for 3 hours and only then add salt and pepper to taste. Once done, remove sausage from sauce and serve separately. Prepare your favorite pasta and top with sauce. Top with Parmesan and serve with a green salad to round out your meal.
Serves 8-10

Coq au Vin

2/19/03 This recipe, adapted from The Silver Palate Good Times Cookbook, is a terrific make-ahead main course for a crowd. I serve it with a green salad followed by a rich, creamy dessert. Don't forget a crunchy baguette to soak up the sauce.

10 slices bacon, diced
2 chickens, quartered
16 pearl onions, peeled
6 scallions
1 head garlic, cloves separated and peeled
1 lb. mushrooms, sliced
3 T. flour
3 cups red wine
1 c. chicken stock
1 tsp. dried thyme
16 small new potatoes
12 oz. carrots, peeled and sliced
chopped parsely

One day before serving, fry the bacon. Drain on paper towels and reserve. Brown the chicken pieces in batches. Set aside.
Add onions, scallions and garlic to the pan. Saute for about 5 minutes, careful not to burn. Add mushrooms and saute 3 minutes.
Sprinkle the flour over the vegetables and cook one minute. Slowly pour in the wine and stock, stirring constantly. Season with thyme and salt and pepper. Heat to boiling.. Remove from heat. Add the bacon, potatoes and chicken. Cool and refrigerate overnight, or for several hours.
The next day, bake the chicken, covered, at 350 for one hour. Add carrots (and a little more wine chicken stock if you need more liquid) and bake for 50 minutes more. or until vegetables are very tender. Serve sprinkled with parsely..

Braised Pork Chops
with Cabbage and Apples

1/27/03 Here is a one-dish winter meal we often have when I don't have much time to cook. I prefer the flavor of smoked porkchops, which don't really need to be browned if time is short. Don't make a trip to the grocery for wine if you're out, Substitute beer or even apple juice. For a heartier meal, add potatoes to the recipe, cut the same size as the apples. Last night I forgot this dish, letting it cook about 45 minutes.The onion caramelized and it was even better. Good with cornbread
4 pork chops, preferably smoked (or try keilbasa)
2 T. oil (olive, canola, or your favorite)
1 medium onion, halved and sliced thinly
1 T. Dijon mustard
1/2 head large cabbage
2 apples, peeled and sliced
2 carrots, peeled and cut into 2 inch lengths (optional)
1/2 tsp. dried thyme
11/2 c. chicken stock
1/2 c. vermouth or white wine
1/2 tsp. caraway seeds
Heat half the oil and brown the chops in a Dutch oven or high-sided saute pan. Remove chops from pan. Saute the onions in a little more oil until soft. Add cabbage, chops, and other ingredients. Simmer for twenty minutes or until cabbage is very soft.

Beef and Mushroom Stir-Fry

1/15/03 Among my husband's favorite cookbooks is the "Hot Wok" series by Hugh Carpenter and Teri Sanderson. Here's my adaptation of one of their simplest and best recipes.
Note: This doesn't have to be expensive. I substituted beef round for tenderloin, and used a mixture of button and cremini mushrooms

1 lb. beef tenderloin, cut into small pieces
1 T. soy sauce
1/4 c. plus 1 T. rice wine or dry sherry
1 pound mixed mushrooms, sliced
3 whole green onions, cut into 1 inch slices
3 T. cooking oil
3 cloves minced garlic
1 T. minced fresh ginger
2 tsp. dark seame oil

Stir together 1 T. wine, sesame oil and soy sauce. Pour over the beef in a bowl and marinate for at least 15 minutes.

In a wok, heat 2 T. of the oil until it begins to give off smoke. Add the beef and stir-fry for three minutes, or until light brown. Pour beef onto a plate, and set aside. Add the remaining tablespoon of oil. Add ginger and garlic, then after a few seconds, add mushrooms and onions. As the mushrooms cook, add the rest of the wine--this should take only about three minutes.

Mix together the sauce ingredients (below). Add sauce to the mushrooms, then the beef. Cook and toss until the sauce thickens--just a couple of minutes. Serve over rice.

Sauce:

1/4 c. chicken stock
2 T. rice wine or sherry
1 T. soy sauce
1 T. oyster sauce
1 T. sesame oil
1 T. cornstarch
1/2 tsp. sugar
1/4 tsp. black pepper

Chicken Legs Puttanesca

A company dish that can be made ahead, this was a hit recently at a Sunday supper gathering. The recipe comes from a favorite cookbook, "The Silver Palate Good Times Cookbook" by Julie Rosso and Sheila Lukins.
Let me add a plug for the Silver Palate sauce selection available at better groceries. All are good, especially the stir-fry sauce, far superior to any other store-bought stir-fry sauce I've tried. MN

3 T. olive oil
8 chicken legs (drumstick and thigh)
1 medium-sized onion, sliced thinly
12 cloves garlic, peeled and halved
1 can (35 oz.) plum tomatoes
1 can (2 oz.) anchovies, drained and chopped
1/2 c. pitted Nicoise olives
1/3 c. capers, drained
3 T. coarsely chopped sun-dried tomatoes, packed in oil
1 T. mixed Italian herbs
1 T. balsamic vinegar
pinch red pepper flakes
salt and pepper to taste
Heat the oil in a large skillet. Add chicken and brown on both sides.Remove from pan and set aside.
Add onion and garlic to pan and cook until translucent, about 5-7 minutes.
Stir in the plum tomatoes with liquid and then, the remaining ingredients, one at a time. Return the chicken to the pan and coat well with the sauce.
Cover the pan and simmer until chicken is tender, about 45 minutes. Serve with pasta or risotto.

Guava-Glazed Pork Tenderloin
with Cilantro-Jalapeno Salsa

6/24/02 Art Taylor, our faithful Triangle Events co-ordinator, contributed this recipe he tried this weekend from June's Food and Wine Magazine.

1 T. vegetable oil
1 T. minced onion
1 garlic clove, minced
7 oz. guava paste, chopped (available in the Latin section of most supermarkets)
1/2 c. water
1 T. soy sauce
1 T. ketchup
1 tsp. cayenne pepper
salt
2 3/4 lb. pork tenderloins

Saute the garlic and onion in oil until soft, just about a minute. Add guava paste and water and cook over low heat, stirring, until paste is dissolved. Stir in the soy sauce, ketcup, cayenne, and salt.
Brush the pork with half the glaze.
Grill tenderloins for about 15 minutes, turning and brushing with more glaze as necessary.
Transfer the pork to a cutting board and let rest for ten minutes, covered with foil. Serve with Cilantro Salsa (below).

Cilantro Salsa

1/2 c. cilantro, chopped
1/3 c. vegetable oil
1/4 c. white wine vinegar
1/4 c. minced onion
2 T. chopped chives
2 jalapenos, minced
1 garlic clove, minced
salt to taste
Mix all ingredients together in a bowl and serve with pork.

Scallop and Corn Patties

Because Drake adores scallops, we comb the foodie magazines each month for new and different recipes using these voluptuous bivalves. Here's one we adapted from Food and Wine's June issue, just in time for grilling season. For a low fat dinner, omit the bacon, serve it without the bun, add plenty of good fresh summer veggies and enjoy without guilt.

2 ears fresh corn, shucked
1 lb. scallops, chopped coarsely
salt and pepper to taste
vegetable oil

Cook the corn 3-4 minutes until tender. Cool and cut the kernels off the cobs.
In a food processor, place half the corn kernels. Process until almost a paste. Add one third of the scallops, salt and pepper, and process a few seconds to a paste consistancy. Add the rest of the scallops and pulse a second or two until just blended, but still lumpy.Stir in the rest of the corn. Refrigerate until chilled. Shape into burger-sized patties with oiled hands, and grill or pan fry in vegetable oil until barely cooked in the middle. Food and Wine suggests servuing the patties in in a bun with lettuce, tomato, and bacon slices, and spicy mayonnaise.

Spicy Mayonnaise
Mix together one half cup mayonnaise with 3 tablespoons ketchup and a few drops of tobasco, or other chili flavor such as adobo sauce (chipotle flavored) or jalapeno sauce.

Brian Stapleton's Lamb Dishes

4/17/02 Chef Brian Stapleton sent these recipes to Fred for an article on lamb for Spectator Magazine. They are by no means quick and easy, but if you want to show off and produce a stellar "chef recipe" at home, try them. The sweet potato pudding is an inspired side dish typical of Brian's brilliant food combinations. For more of Brian's creations, reserve a table at the Carolina Crossroads Restaurant at the Carolina Inn. Be adventurous and order my current favorite item on the new spring menu, Frog Leg Stew. I promise even the most squeamish eater will love it!

I. Roasted Double Cut Colorado Lamb Wrapped with Roasted Eggplant and Cured Tomatoes, Sweet Potato Bread Pudding, Seasoned Lamb Jus
Serves 2 people:
4 double cut Colorado lamb chops
½ medium eggplant
4 Plum tomatoes
2 Medium Garlic clove
1 sweet potato
1/2 small baguette cut into cubes
3 eggs
1 cup cream
1 cup half and half
1 Tablespoon fresh chopped herbs (thyme, rosemary, oregano)
8 oz finished lamb jus
Caul fat (available at Local Butcher stores)
Salt and pepper

For lamb jus;
Roast lamb bones with tomato paste, coarse chopped celery, onions, and carrots. Roast for minutes at 400 degrees. Place in stockpot, add water to cover and simmer for 1.5 hours. Strain and reduce liquid to sauce consistency. Finish with chopped fresh herbs and butter.
Trim lamb chops and using a preheated sauté pan sear all sides of the lamb until golden brown.
Score eggplant and coat with garlic, herbs, salt and pepper, place skin side down in oven and roast for 25 minutes in 350-degree pre heated oven. Remove skin and coarse chop.
Cut tomatoes in half season with herbs, olive oil, salt and pepper place in 350-degree oven and roast for 15 minutes. Coarse chop
Combine eggplant and tomato, place on meat portion of lamb chop and wrap completely with Caul fat, set aside.
Bake sweet potato in 350-degree oven until soft, cool and peel.
Chop into coarse pieces combine with eggs, cream, baguette, half n half, salt, pepper place into shallow cooking container cover with foil and bake in oven at 325 degrees for approximately 45 minutes or until firm.
Remove sweet potato bread pudding. Place lamb chops on greased baking pan, vegetable side up, and roast to 130 degrees internal temperature, remove and allow to rest at least 5 minutes before serving .
To finish,
Cut out the bread pudding with a round cutter, allowing for a three ounce serving, place at top center of the plate. Arrange lamb chops in front of the bread pudding, Veg side up, with the bones crisscrossing. Spoon lamb jus around the chops. Garnish with fresh thyme.

II. Grilled lamb tenderloin, yellow squash, zucchini, and goat cheese sandwich on toasted rosemary bread with sundried tomato spread
Serves two people:
12 ounces lamb tenderloin
1 small zucchini
1 small yellow squash
4 oz goat cheese
Rosemary bread
Sundried tomatoes
Fresh chopped herbs
Olive oil
2 ounces toasted pinenuts
Salad greens for two
Salt
Fresh ground black pepper

For spread:
Combine sundried tomatoes, pinenuts and fresh herbs in food processor. Process with olive oil until smooth; add salt and pepper to taste.
Season lamb tenderloin with salt pepper and fresh herbs
Grill lamb tenderloin to medium rare remove and keep warm
Brush sliced bread with olive oil, toast on grill, set aside
Slice zucchini and yellow squash 1/8 inch thick season with salt, pepper and herbs.Grill vegetables turning once for about one minute, remove and keep warm.
To finish, spread sundried tomato mixture on both sides of the bread.
Layer zucchini and yellow squash on top.
Crumble goat cheese on top of that.
Slice lamb on bias 1/8 inch thick and finish making sandwich
Cut in half and place on plate with salad greens, season with olive oil, and salt and pepper

Stir-Fried Scallops with Tangerine Sauce

This is my adaptation of a recipe from "Food and Wine" Magazine's article on stir-fry cooking. We were so taken with this easy dish, we served it twice last week.

1 T. cornstarch mixed with a little salt
3/4-1 lb. sea scallops (substitute fresh chunks of salmon for a nice change)
3 T. tangerine ( or substitute orange) juice and zest
1 T. hoisin sauce
1 T. red wine vinegar
1 T. soy sauce
1 tsp. brown sugar
1 tsp.chili-garlic paste
1 large clove fresh garlic, minced
1 tsp. fresh ginger, peeled and minced
3 T. vegetable oil
2 carrots, sliced thinly, and other sliced vegetables such as mushrooms, broccoli, or asparagus

Toss the scallops in the cornstarch
Stir together the tangerine juice, other liquid ingredients, sugar and chili paste. (note: when using orange juice I added a few drops of lemon) Mix together the garlic, ginger and zest.
Heat a wok with half the oil until smoking. Saute scallops over high heat for 3 minutes on one side, or until brown. Turn and continue cooking about a minute or so longer.
Remove scallops from pan. Add remaining oil and garlic mixture. Saute about 30 seconds. Add vegetables to wok, and cook just a few minutes until vegetables are slightly tender. Add liquids and cook until sauce is thickened, just a minute or so longer. Add scallops and continue cooking just until heated. Serve with rice.

Beef Daube with White Wine

3/26/03 In Provence, beef stew, or boeuf en daube, is sometimes made with white wine. Try this recipe, an adaptation of one in Patricia Well's wonderful book "At Home in Provence" for a new way to enjoy beef. She describes this as her "springtime daube."This light stew is delicious with a tangy French chardonnay such as Macon Lugny.

2-3 lb.beef stew meat cut into 2 inch cubes
3 T. olive oil
1 bottle dry white wine, preferably Chardonnay
2 T. Dijon mustard
3 onions, peeled, halved and sliced thinly
3 cloves fresh garlic, peeled and halved
1 14 oz. can diced tomatoes with juice
1/2 tsp.or 1 T.chopped fresh tarragon
1/2 tsp.dried or 1 T. fresh chopped thyme
1 sprig rosemary
2 bay leaves
salt and pepper to taste
2-3 carrots, peeled and sliced thickly (optional)

In a large saute pan or Dutch oven, brown meat in olive oil.Add the wine and simmer for a few minutes. Add onions, garlic, tomatoes, herbs, salt and pepper. Cover the pan and simmer, stirring occasionally, for 2-3 hours or until the meat is tender. If desired, add the carrots about fifteen minutes before taking the stew off heat. Adjust seasonings, Serve with with pasta , rice, or by itself.

Irish Lamb Stew

3/18/02 My son Matt became engaged to his sweetheart Sheila Dalton this Friday. To celebrate, our family got together on Sunday, St. Patrick's Day, for an Irish supper. I served this stew from "Elegant Irish Cooking" by Noel Cullen, a guest on Better Living last year. I think it would have been even better the next day, but not a single bite was left.

3 lb. lamb shoulder or leg, cut into 2 inch cubes
1 1/2 cups sliced onions
1 cup sliced leeks
1 cup sliced celery
3 sprigs thyme
1/2 cup dry white wine (optional)
1 sprig rosemary (optional)
2 T. chopped parsley
16 small potatoes
1 1/2 cups carrots, cut into 2 inch lengths
2 1/2 quarts chicken stock
salt and pepper to taste

Brown the meat in a Dutch oven. Add onions, leeks, celery, and herbs. Cover with stock and simmer for one hour or until meat is very tender. Skim the fat off the top of the stew.
Add potatoes and carrots. Simmer for 1/2 hour. Serve, sprinkled with parsley.
Note: Traditionally, Irish stew is made in one pot without browning the meat. Browning the meat is my personal preference, as is the addition of the wine and herbs.

Shrimp Pasta with Tomato-Vodka Sauce

I've been searching for this recipe since enjoying the dish this March at Atlanticville Cafe on Sullivan's Island, S.C. I finally found it on the back of a pasta package in the grocery store.
Atlanticville chose parppardelle pasta for this dish, and I loved the way those big fat noodles absorbed the rich sauce.

1 T. fresh minced garlic
a little olive oil
1 14-oz. can diced tomatoes
2 T. vodka
cayenne pepper to taste
1/2 c. light cream
salt and pepper to taste.
3/4 lb. peeled raw shrimp
pasta of your choice (I prefer farfedelle)

Saute the garlic in oil. Add the tomatoes with juice. Simmer until most of the liquid has evaporated. Add vodka and simmer for a minute or two. Add the cream and simmer, stirring, another two minutes. Add shrimp. Cook until shrimp turns pink, just about five minutes or less. Season and serve over pasta.

Pasta with Grilled Scallops
and Spicy Garlic-Paprika Cream Sauce

Serves 6
1 lb pasta (I prefer orrechiette with
this dish, but any pasta will work)
Cooking Spray
1 lb scallops (large sea scallops grill best)
Salt and Pepper
3 tbsp olive oil plus more for brushing
2-1/2 tbsp sweet paprika (Hungarian if possible; divided)
1 onion, chopped
8 cloves garlic, chopped (or 1-1/2 tbsp jar chopped garlic)
1/2 tsp crushed red pepper flakes
8 oz mixed mushrooms, sliced (variety your preference)
1/2 cup dry white wine
1-1/2 cups heavy cream
1/4 cup parsley, chopped
1/2 cup grated Pecorino Romano cheese (or Parmigiano-Reggiano)

Cook pasta in a large pot of boiling, salted water until al dente; drain.
Meanwhile, spray grill rack well with cooking spray and preheat grill to medium-high heat. Season scallops well with salt and pepper and brush with olive oil. Sprinkle with 1 tbsp paprika. Grill until well browned and cooked through. Remove scallops to a cutting board. If large, quarter them, if medium-sized, just halve them.
Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add onion, garlic, red pepper flakes and mushrooms. Sauté until garlic just begins to brown. Sprinkle remaining paprika over vegetables, and sauté 1 minute longer. Add wine and simmer until almost all liquid is evaporated, and about a tablespoon or so remains. Add cream and simmer over medium-low heat until thickened. Add scallops and simmer 1 minute longer. Add parsley and season with salt and pepper; remove from heat.
Return drained pasta to pot. Add contents of skillet and combine well. Add Romano cheese, toss to coat and serve immediately.
Note:This recipe would be wonderful with shrimp or chicken in place of the scallops.

Chicken Marbella

The Silver Palate Cookbook, the first of many books by Julie Russo and Sheila Lukins, was tremendously sucessful when it first came out in 1979. This slightly exotic chicken dish was one of the most popular recipes in the book. Within the past couple of weeks I've encountered this dish at a couple of dinner parties, and I enjoyed it as much as I did over twenty years ago when I first tasted it.

2 chickens, quartered
4 cloves garlic, peeled and pureed
2 T. dried oregano
salt and pepper to taste
1/4 c. red wine
1/4 c. olive oil
1/2 c. pitted prunes
1/4 c. pitted Spanish green olives
1/4 c. capers with a little of the juice
3 bay leaves
1/2 c. brown sugar
1/2 c. white wine
1/4 c. Italian parsley or cilantro, chopped

In a large bowl combine all ingredients except sugar, wine and parsley. Refrigerate overnight.
Arrange chicken in a single layer in a large baking pan. Spoon marinade over it. Sprinkle brown sugar evenly over the chicken and pour wine around the pieces. Bake in a 350 degree oven for 50-60 minutes. Transhfer to plates or a serving platter and garnish with parsley or cilantro.Serve warm or at room temperature.
Serves 8. Recipe can easily be doubled for 16.

Beef Shortribs Provencale

This hearty recipe was adapted from Bon Appetit's January 2002 "Best of the Year" issue, developed by one our most talented guests, Rick Rodgers of "Barbeque 101". I concur with the magazine's judgement-this may well be the best recipe I've tried in 2001. and it meets all our family's needs perfectly. I like all things French, and Drake is a meat and potatoes man. It can be made ahead, and it survived abandonment while I went Christmas shopping. When I remembered it an hour and a half later, I found it happily braising in the oven, none the worse for my neglect
This recipe makes everyone happy. Don't even think about the calories! MN 12/26/01

2 T. olive oil
5-6 lb. meaty short ribs, cut into 3-4 inch pieces
salt and pepper to taste
1 large onion
1 carrot
1 stalk celery
12 whole garlic cloves, peeled
2 T. flour
1 T. herbs de Provence (fennel seed, thyme, savory and basil)
2 c. red wine
2 1/2 c. beef broth
1 14 1/2 oz. can diced tomatoes
1 bay leaf
1/2 c. water
6 carrots, peeled and cut in thirds
1/2 c. Nicoise, Kalamata or other Mediterranean style black olives, pitted
chopped parsley

Brown the ribs in oil in a Dutch oven, working in batches. Transfer ribs to a bowl. Meanwhile chop the onions, celery and one carrot and saute in remining oil until translucent. Add garlic cloves, flour, herbs, cooking and stirring for one minute. Add wine, 2 cups of the broth, tomatoes and bay leaf. Stir to scrape up browned bits of vegetables. Return ribs to pot. Add enough water to cover ribs. Place in a 325 degree oven for about 2 hours or until meat is very tender. Add remaining carrots, olives and broth. Adjust seasonings. Add remining beef broth. Bake at 350, or simmer on the stove for about 15 minutes until carrots are tender. Serve, sprinkled with parsley, with Sour Cream Mashed Potatoes.

Sour Cream Mashed Potatoes

3 1/2 lb. russet potatoes, peeled and quartered
2/3 c. sour cream
1/4 c. butter
salt and pepper

Boil potatoes in salted water for about 25 minutes or until soft. Add cream and butter. Mash until smooth. Season with salt and pepper.

Cumin-Crusted Beef Steaks with Orange-Olive Relish

This recipe, a favorite of our guest Susan Houston, Food Editor of the Raleigh News and Observer, was Grand Prize Winner of the 2001 National Beef Cook-Off.

2 to 3 medium oranges
1 1/2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon pepper
4 boneless beef chuck eye or chuck top blade steaks, cut 3/4-inchthick (about 1 1/2 pounds)
1 (7-ounce) jar roasted red peppers, diced
1/3 cup coarsely chopped Kalamata olives
1/3 cup diced red onion
Orange slices and whole Kalamata olives, for garnish

Grate 2 teaspoons orange peel from oranges; reserve oranges. Combine orange peel, cumin and salt. Remove and reserve 2 teaspoons of mixture for relish.
Heat ridge grill pan or large nonstick skillet over medium heat until hot. Add pepper to remaining seasoning; press evenly onto beef steaks. Place steaks in grill pan. For medium rare to medium doneness, cook chuck eye steaks 9 to 11 minutes (top bladesteaks 10 to 12 minutes), turning once.
Meanwhile peel and dice enough reserved oranges to measure 1 1/2 cups. In a medium bowl, combine diced oranges, red peppers, olives, onion and reserved 2
teaspoons seasoning, and mix well. Serve steaks with relish. Garnish with orange slices and olives.
Makes 4 servings.

Pastitsio

This make-ahead Greek casserole, meaning "mess," is an inexpensive way to serve my favorite red meat, lamb. Call around to find ground lamb. Many grocery stores, unfortunately, don't carry it. Ground beef can be substituted, but to me, it's not quite as good.
Adapted from Gourmet Magazine, Oct. 2001.

lamb sauce:
1 large onion
1 tablespoon olive oil
1 lb lean ground lamb
1 garlic clove,minced
1 1/2 teaspoons salt
1 teaspoon dried oregano,
1/2 teaspoon cinnamon
1/4 teaspoon sugar
1/4 teaspoon black pepper
1 lb eggplant, peeled and cut into small cubes
1/2 tsp. sugar
1 28 oz can crushed or diced tomatoes

cheese sauce:
2 tablespoons n butter
2 T. flour
2 cups milk
1 whole clove.
1/2 lb feta, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs

10 oz. penne pasta

Make lamb sauce: Cook onion in oil until soft. Add lamb and cook until brown. Add seasonings, then remaining ingredients. Cover and cook for 40 minutes, stirring occasionally and adding a little water if needed. Uncover and cook for 15 minutres more until sauce is thick..
Make cheese sauce: Melt butter over moderate heat. Stir in flour and cook for two minutes, stirring.Whisk in milk and bring to a boil, whisking constantly. Reduce heat and
simmer, whisking occasionally, 5 minutes. Add feta, salt, and pepper and cook, whisking vigorously, until cheese is well incorporated.
Beat two eggs in a large bowl and add to eggs, whisking. Cook pasta in a large pot of boiling salted water until just al dente, then drain in a colander. Toss half of pasta with lamb sauce and half with cheese sauce.
Assemble pastitsio: Pour pasta with lamb sauce into a wide shallow 3-quart baking dish, spreading evenly. Spoon pasta with cheese sauce on top, spreading evenly.
Bake pastitsio, uncovered, in middle of 425 degree oven until bubbling and top is golden, 25 to 30 minutes. Let stand 5 minutes before serving. Serves 6-8.

Braised Chicken with Bacon
and Balsamic Vinegar

This recipe caught my eye in Gourmet Magazine's new "Gourmet Every Day" feature. Gourmet recommends serving it with mashed potatoes, but I tried it with stone ground grits and loved it.

4 bacon slices
4 chicken breasts or 1 whole chicken, quartered
1 c. shallots, thinly sliced, or mixture of shallots and leeks
1 head garlic, cloves separated and peeled
1/4 cup balsamic vinegar

Cook bacon in a deep 12-inch heavy skillet over moderately low heat, stirring, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet.Chop bacon into small bits.
While bacon is cooking, pat chicken dry and season with salt and pepper. Brown, beginning with skin sides down, in 2 batches in bacon fat over moderately high heat. Transfer chicken to a plate and pour off all but 2 tablespoons fat from skillet.
Add shallots to skillet and cook over moderately low heat, covered, stirring occasionally, until soft an pale golden, about 10 minutes. Remove lid and cook shallots, stirring, until deep. golden. Add garlic and 1 cup water to skillet and boil, stirring, 1 minute.
Return chicken to skillet and gently simmer, covered, until chicken is cooked through and garlic is tender, about 30 minutes.
Transfer chicken to a serving dish. Add vinegar to sauce and boil, uncovered, mashing garlic with back of a spoon, until slightly thickened. Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon.

Slow Roasted Lamb Shanks
with Braised Lentils

The September 2001 issue of Bon Appetit on ethnic restaurants intrigued me and I've enjoyed making several recipes from that issue. I 'm crazy about this one from Locanda Veneta in Los Angeles.

2 1/2 cups chopped red onions
1 cup diced celery
1 cup diced peeled carrots
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh mint
4 large lamb shanks (about 6 pounds total)
5 tablespoons extra-virgin olive oil
8 cups chicken stock or canned low-salt chicken broth

1/2 cup dry red wine
4 juniper berries* (optional)
1 bay leaf
1 tablespoon all purpose flour
1 tablespoon butter, room temperature

Preheat oven to 500°F. Spread onions, celery, and carrots over bottom of large roasting pan. Rub thyme and mint over lamb shanks; sprinkle generously with salt and pepper. Place lamb shanks atop vegetables. Drizzle 3 tablespoons oil over. Roast uncovered 30 minutes. Pour 1 cup chicken stock over lamb and vegetables in pan. Reduce oven temperature to 425°F. Continue to roast uncovered until lamb is very tender and almost falls off bones, adding 1 cup stock to pan every 30 minutes and turning and basting lamb occasionally, about 3 hours longer. Using tongs, transfer lamb shanks to bowl; cover to keep warm.

Transfer vegetables and pan juices to large saucepan; skim fat from surface. Add remaining 1 cup stock, wine, juniper berries if desired, and bay leaf to saucepan. Simmer 10 minutes to blend flavors. Strain, pressing on solids to extract as much vegetable pulp and liquid as possible. Return strained liquid to same saucepan; bring to boil. Mix flour and butter to blend in small bowl. Add to saucepan; whisk until sauce thickens slightly and is reduced to 2 cups, about 2 minutes. Season sauce with salt and pepper. Serves 4.

Spoon Braised Lentils (recipe below) onto 4 plates. Drizzle remaining 2 tablespoons oil over lentils. Top each serving with 1 lamb shank. Spoon sauce over lamb.

Braised Lentils

3 tablespoons extra-virgin olive oil
1 cup finely chopped red onion
2/3 cup finely chopped carrot
1/2 cup finely chopped celery
1 1/4 cups dried green lentils
4 cups chicken stock or canned low-salt chicken broth

Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes. Add lentils and stir 1 minute. Add stock and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes. Season with salt and pepper.

Salmon with Citrus Vinaigrette

This refreshing vinaigrette is also delicious with pompano, butter fish, or other oily, heavy-fleshed fish.

1 T. rice vinegar
1 T. soy sauce
1/4 c. olive oil
1/8 tsp. tobasco
1/4 tsp. ground ginger
1 T. finely chopped fresh ginger
1/2 tsp. celery salt
2 tsp. pink peppercorns
black pepper to taste
1 lemon or lime
1 orange
1 sweet grapefruit
2 T. chopped cilantro

4 salmon steaks or filets

Section and chop the citrus fruit. Add to vinaigrette made by combining the preceding 9 ingredients.
Saute salmon. When done, serve topped with citrus vinaigrette and chopped cilantro.

Chicken Country Captain

A recipe from my grandmother who made this for company often. It's an old Southern classic, commonly found near port cities where Indian spices entered the country in the eighteenth and nineteenth centuries. This is a light healthy dish, so indulge without guilt!

1 large hen or 2 fryers
2 large onions, chopped
2 cloves garlic, minced
1-2 green bell peppers, chopped
1 tsp. dried thyme
2 tsp. curry powder
salt and pepper to taste
1 can (28 oz) diced tomatoes with juice
1 c. or more chicken broth
1/4 c. currants or golden raisins
1/4 lb. slivered almonds
basmati or your favorite rice

In a large pot place the chicken, one onion, peeled and halved, and 1 T. salt. Fill the pot with water to cover the chicken, place over heat and boil until chicken is done, about an hour or longer for a hen. Remove the chicken. Cool and remove the meat from skin and bones. Place chicken bones back in the broth and simmer for another hour or more for good chicken stock.
Saute onions, garlic, and peppers in oil. Add seasonings and cook for a minute longer before adding the tomatoes and stock. Simmer for 20 minutes. Add cut up chicken and currants. Simmer five minutes longer.
Serve over cooked rice garnished with toasted almonds and chopped parsely or cilantro.

Groundnut Stew

This was my son Matt's request for his birthday dinner- a dish he remembered it fondly from childhood. It was given to me by graduate student friends back from a Peace Corps stint in Africa way back in the seventies. Kids tend to love it because of the peanut butter.

8 chicken thighs (or substitute 3 lb. beef stew meat)
1/2 c. flour mixed with salt and pepper
1 T. chili powder
1 tsp. dried thyme
3 T. vegetable oil
4 onions, sliced
2 cloves garlic, minced
3 T. tomato paste
1 14 oz. can diced tomatoes with juice
5 c. chicken broth
cayenne pepper to taste
1/2 c. peanut butter
2 T. vegetable oil
soy sauce to taste
cooked rice
chopped cilantro
chopped peanuts

Dredge the chicken in the flour mixture and brown the thighs in 2 T. oil in a hot skillet. Remove chicken from the skillet and set aside. Wipe the skillet free of browned flour and sauté the onions and garlic in the remaining 1 T. oil until tender. Add tomato paste, tomatoes, broth and cayenne. Add the chicken pieces. Simmer about one hour, or until chicken is thoroughly cooked. Mix together the peanut butter, oil, and soy sauce. Stir this into the hot stew. Serve over rice as you would a curry topped with chopped peanuts and cilantro.

Chicken Paprikas

1 1/2 c. chicken broth
2 T. sweet Hungarian paprika
1/2 medium onion, chopped
3 T. vegetable oil
6 chicken thighs or 1 chicken, cut into pieces
1 green bell pepper, chopped
1 small can diced tomatoes
3/4 c. sour cream (or low fat sour cream)
1 T. flour

In a deep sauté pan or Dutch oven, sauté the onion in the heated oil until golden. Stir in paprika and heat a few minutes longer. Add the chicken pieces, seasoned with salt and pepper, and brown slightly. Add chicken stock. Simmer for about fifteen minutes before adding peppers and tomatoes. Simmer until chicken is tender, about 20-30 minutes longer. Sauce should be reduced quite a bit by now. If sauce is almost evaporated, add a little water, but not too much-the liquid should be intensely concentrated.
Remove the chicken pieces from the sauce. Finish the sauce by adding the sour cream with flour mixed in. Simmer for about five minutes to cook the flour and thicken the sauce. Add the chicken, adjust seasonings and serve with rice, spaetzle or boiled potatoes.

Crook's Corner Cajun Steak

Next to Shrimp and Grits, this is the second most requested recipe from Crook's in Chapel Hill. Thanks to chef Bill Smith for sharing this classic. MN

Cajun Seasoning:

3 T. salt
2 T. cumin seed
2 1/2 T. red pepper flakes
1 1/2 T. dry mustard
1 1/2 T. fennel seeds
4 T. back peppercorns
6 T. paprika
1 tsp. allspice
4 cloves garlic

ribeye steaks

In a mini food processor grind all the seasoning ingredients (the fennel seeds will barely grind). An hour or less before serving, rub the seasoning on the ribeyes. Pan broil the steaks in a little olive oil in a heavy skillet to desired doneness.

Braised Lamb Shanks with White Beans

11/2 cups dried white beans, soaked overnight in water and drained
4-6 lamb shanks
3 T. olive oil
1 large onion (about 11/2 cup), chopped
1 c. celery, chopped
1 c. carrots, chopped
2 T. garlic, minced
1 tsp.dried or 2 tsp. fresh thyme
2 bay leaves
1 sprig rosemary, or 1/2 tsp.dried rosemary
salt and pepper to taste
4 T. tomato paste
1 14 oz. can diced tomatoes with liquid
2 c. chicken broth
1 1/2 c. red wine

In a large Dutch oven brown the shanks in oil. Remove the shanks while sautéing the onions, carrots, celery and garlic until tender. Add seasonings, tomatoes liquid ingredients and the beans.
Cover and simmer, stirring occasionally to avoid burning the bottom, for 3 hours or longer until meat falls off the bone. Garnish with lemon or orange peel and parsley.

Roast Chicken with Ginger

1 T. fresh garlic, minced
grated rind from 1 lemon
1 T. fresh ginger, peeled and minced
1 T. salt
1 tsp. ground black pepper
1 tsp. paprika
3 T. olive oil
1 3-4 lb. roasting chicken

Mix together all flavoring ingredients with the olive oil. Rub this paste on the outside and the inside cavity of the chicken. Halve the lemon left after grating the rind, and insert both halves into the chicken's cavity. Place the chicken on a rack in a roasting pan and roast at 425 degrees for 20 minutes. Turn down the heat to 375 degrees and continue roasting for another hour or until juices run clear. Tent the bird with foil for the final several minutes of cooking you find it browning too fast.

Italian Sausage Stuffing

Ever since I recently discovered a local source for wonderful Italian sausage, I plan to stray from our usual stuffing this Thanksgiving and make this version inspired by Greg Atkinson from Fine Cooking Magazine.

14 cups Ciabatta or other coarse Italian bread
1/3 cup olive oil
2 lb. sweet Italian sausage
2 large yellow onions, chopped
5 large ribs celery, chopped
8 cloves garlic, minced
1 1/2 tsp. dried thyme
1 T. dried sage
1 tsp. salt
1/2 tsp. black pepper
1 cup Marsala wine

Cut the bread into 3/4 inch cubes and set aside.
Sauté the sausage in olive oil until brown. Set the meat aside. In the fat remaining in the pan, sauté the vegetables until soft. Add herbs and salt and pepper during the last minute of cooking. Pour the vegetables into the bread crumbs and stir to mix. Slowly add Marsala to the hot pan, stir and heat two minutes. Pour into dressing mixture, mixing evenly. Spoon stuffing into the cavity of turkey or chicken and roast the bird in your usual way.

Drake's Pot Roast

1/2 cup flour, seasoned with salt and pepper
1 4-5 lb. rump roast or bottom round
3 T. vegetable oil
2 c. beef broth
1 c. red wine
3 T. tomato paste
2 bay leaves
4 large onions, chopped
3 stalks celery, chopped
5 small potatoes, quartered
5 carrots, peeled and cut into pieces
3 T. sauce thickening flour dissolved in 1/3 c. water
salt and pepper to taste

Heat the oil in a Dutch oven while rubbing the roast with flour. Brown beef on all sides over high heat. Add broth, wine, tomato paste, onions, celery and bay leaves. Reduce heat and simmer for two hours or until meat is tender. Add remaining vegetables and cook twenty minutes or until soft.
Place meat and vegetables on a serving platter. For sauce, heat the remaining liquid. Slowly add the dissolved flour, stirring constantly to avoid lumps. Simmer while stirring for five minutes until sauce has thickened. Season with salt and pepper and serve over the beef and vegetables.

Rigatoni with Eggplant and Tomatoes

A quick, easy meatless main course.

1/2 c. olive oil
3 cloves minced garlic
1/4 c. chopped onion
1/2 red pepper, sliced
1 large eggplant, peeled and cubed
1 1/2 tsp. salt
3 c. canned diced tomatoes with juice
1 c. cubed mozzarella
16 oz. rigatoni, cooked
3 T. fresh Italian parsley, chopped

Sauté in olive oil: garlic, onions, pepper, and eggplant until eggplant begins to darken. Add tomatoes and salt. Cook five more minutes. Add the pasta and mozzarella, mix well. Serve garnished with parsley and parmesan, if desired.

Ham with Mustard Vermouth Sauce

This surprisingly light sauce will change a simple unglazed cured ham into something very special. Since it keeps well and can be reheated, you can use it for days on all that extra ham inevitably leftover after a holiday.

2 c. chicken stock
2 1/2 T. cornstarch
2 T. butter
2 shallots, minced
1 clove garlic, minced
2 c. dry vermouth
1/2 tsp. dried thyme
1 T. brown sugar
1/2 c. Dijon mustard
1/4 c. whole-grain mustard
Sauté the shallot and garlic in the butter until tender. Pour in the vermouth and sugar, and simmer for about five minutes to evaporate the alcohol.
Meanwhile whisk together the cornstarch and broth. Add thyme. Pour this mixture into the simmering vermouth. Stir the sauce over low heat until it thickens. Remove from heat and stir in mustards. Check for seasoning and add salt if you like.
Serve warm over sliced ham.

Shrimp Creole

The secret of this recipe is the shrimp stock which should be made several hours before the creole. If pressed for time, substitute clam stock, but it won't be quite as good.
We serve this dish every Christmas Eve with a salad and crusty French bread.

3 lb. shrimp, preferably with heads
6 T. butter
1 1/2 c. celery, chopped
2 cups onions, chopped
1 1/2 c green bell pepper, chopped
2 cloves garlic, minced
1 bay leaf
1 1/2 teaspoons salt
1 tsp.pepper
1/2 tsp. cayenne
1/4 tsp. tobasco
1 T. dried thyme
1 tsp. dried basil
2 14-oz. cans diced tomatoes with juice
1/2 c.canned tomato sauce
1 tsp. sugar

5 cups cooked rice

Peel shrimp, keeping shells and heads for stock. Make stock by boiling shells and heads with 1 halved onion, 1 halved stalk of celery, and 2 cloves garlic in 2 quarts water for at least a half hour, preferably several hours. Strain and save 2 cups of this stock for the creole.
In a large pan, saute the onions, peppers, and celery in the butter until tender and golden. Add bay leaf, garlic, tobasco, cayenne, thyme, basil. Add a few tablespoons of the stock Simmer, stirring, for five minutes before adding tomatoes, tomato sauce, sugar, rest of stock, and salt and pepper. Simmer twenty minutes longer. At this point add the shrimp and cook a couple of minutes longer until shrimp are pink and opaque. You may make the sauce hours or a day ahead of time. Reheat and add raw shrimp to cook before serving. Serve over rice. Makes 8-10 portions.