Slow Cooker Pork Tinga Tacos

I'm super excited about a new cookbook that I received as a Christmas gift from my inlaws. Rick Bayless (some of you may know him as the winner of the very first Top Chef Masters on Bravo or by his three famous Chicago eateries) is the guru of authentic Mexican cuisine. His book "Mexican Everyday" is packed with simple yet delectable sounding Mexican food that doesn't require a dozen ingredients you've never heard of before. There will be a ton of mexican food going on at the Lacy house in 2011!

John and I decided to try the Pork "Tinga" tacos in the slow cooker and they were fantastic and super simple to prepare. I tweaked a few minor things. For example we used pork tenderloin instead of boneless pork shoulder which lightened things up a bit. I threw in some sweet potato with the regular potato. We also ended up doing about one and one half times the recipe.

Ingredients:

2 pork tenderloins-just under 3 pounds total- cut into 1 1/2 inch cubes

1 medium size russet potato, peeled and cut into 3/4 inch cubes

1 medium size sweet potato, peeled and cut into 3/4 inch cubes

1- 28oz can and 1-15 oz can of diced tomatoes

5-6 canned chipotle chiles in adobo, chopped

1 large white onion, sliced 1/4 inch thick

5 garlic cloves, minced

1 tablespoon of dried oregano

1 1/2 tablespoons of Worcestershire Sauce

1 teaspoon of kosher salt 1/3 cup chopped fresh cilantro

*The recipe called for 4 teaspoons of chipolte canning sauce which I skipped because I wasn't sure if he meant the adobo sauce or something entirely different...

First you scatter the potatoes in the bottom of the slow cooker. Next layer in the cubed pork and finally, mix the remaining ingredients (minus the cilantro) together in a large bowl and pour over the pork. Cook on a high setting for 6 hours until the meet is falling-apart-tender. I stirred everything up every two hours to be sure it was cooking evenly. Then I kept it on warm for another hour or so until we were ready to serve- adding the cilantro at the very last minute.

I made some fresh guacamole for snaking on before dinner and we used the rest of it to garnish our tacos. With this recipe, I prefer corn tortillas fried lightly in a bit of vegetable oil (this makes them a bit less likely to fall apart believe it or not) but I had small flour tortillas for my guests as well (as you can see in the picture, John always has makes one of each). I also had some crumbled queso fresco, fresh cilantro and Jack's salsa (THE BEST) for folks to use for taco building.

Though you can make a lovely meal of the tacos alone, on the side I served some Mexican style rice and black beans and some sauteed onion and rainbow chard. *My sister is a vegetarian and Rick Bayless had a yummy recipe for tacos of spicy sauteed onions, greens, and queso fresco. She made her tacos with that and I sampled some on the side with my pork tacos. With some black beans for protein, I think she was a happy camper!

This recipe could easily serve 8-10 people. I ate it "chili style" the next day over rice garnished with some fresh sliced avocado, salsa and fresh cilantro. You could add a can of black beans for the last hour of slow cook time and have an amazing soup/stew for tailgating. It actually really is light yet perfectly satisfying if you go the tenderloin route.

Can't wait to sample more recipes from the book! I'll be sure to report back when I do. Happy New Year Everyone!!!

Stuffed Shells

When it comes to comfort food, one of the all time favorites in my family is Stuffed Shells. Where some Italian families specialize in spaghetti and meatballs, baked ziti, or lasagna- this is the Cobetto's go-to. Its perfect for a quiet Sunday dinner at home, or to feed a hungry crowd at a gathering. (Its vegetarian friendly too...) Ingredients: 1 package of large pasta shells 3-4 cups of your favorite jarred marinara or my "staple tomato sauce" *see recipe below 2 1/2 cups of ricotta cheese 1/4 cup of grated parmesan cheese 1/4 cup of mozzarella cheeese 3/4 cup of frozen chopped spinach (thaw and squeeze dry with papertowels) 1/3 teaspoon nutmeg 2 eggs - lightly beaten 1-2 cups of shredded mozzarella for sprinkling over the top Cook the pasta per the package directions, minus 2 minutes of cook time. (They'll continue to soften when they bake so I air on the al dente side when boiling.) I drain the pasta and then run it under cool water in the strainer to stop the cooking process. I then immediately separate the shells and set them in the baking dish I'm going to use so that they don't stick together. Next I assemble the filling-combine the cheeses with the spinach and the eggs- season the mixture with kosher salt, black pepper and the nutmeg. Its important that you squeeze as much water out of the spinach as possible to keep the filling light and fluffy. Line the bottom of a large baking dish with a scant cup of the sauce and then begin stuffing the shells. Fill the shells with a heaping tablespoon (like one you'd eat with) of the cheese mixture. It should be peaking out but not overflowing.

Arrange the shells in a single layer and then spoon more of the sauce over the top. I don't cover them entirely, maybe a tablespoon of sauce over each shell. Top with some additional mozzarella and/or parmesan cheese and cover with foil. If you want to cook them right away, bake at 350 degrees for 30 minutes. Remove the foil for the last 10-15 minutes or so to toast the cheese a little bit.

You can also keep store the unbaked shells in the refrigerator for up to 24 hours or in the freezer for up two months- (be sure you wrap well with plastic wrap and foil.) Add 15 minutes or so to the bake time if your shells are coming straight from the fridge. Another 15 minutes if frozen.

My Staple Tomato Sauce:

1 medium onion- finely diced (I pulse in the food processor)

3 large cloves of garlic- minced (or pulsed with onion in the processor)

2 teaspoons of dried oregano

1/2 teaspoon of dried thyme

1/2 teaspoon red pepper flakes

2- large (28 oz) cans of diced tomatoes and the juices (I like the Red Gold Brand)

2/3 cup water

1 tablespoon of sugar

1/4 cup fresh basil, sliced

Sautee with the onion in 3-4 tablespoons of good olive oil for 4-5 minutes until soft but not brown. Add the garlic and dried herbs - cooking one minute more. Add the tomatoes, water and sugar and simmer over medium or medium low heat for 30-40 minutes. Finish with the basil at the very end. (This makes a chunkier sauce. If you prefer you can use one can diced tomatoes and one can of sauce or you can puree the sauce to the desired consistency before serving.)

*If I'm making my own sauce for the shell recipe, I would do that first or even a day or two before. I like to keep a batch on hand in the freezer as well.

Pulled Pork Barbecue for a Crowd

I love pork barbecue...Some people crave burgers or steaks- my go-to is a bun piled high with smokey, spicey, sweet pulled pork . Nothing beats a bbq sandwich with all of the trimmings- mac and cheese, baked beans, coleslaw, etc. There are many different schools of thought on the subject- you have your Memphis, Texas, Carolina, and Kansas City varieties to name a few. I don't discriminate by any means but if I had to name a favorite, I'd say my preference would be the mustard-vinegar based Lexington/Carolina style barbecue. I've tried a few slow cooker recipes on a smaller scale but I decided I would try a new method for an event we hosted at our house Saturday for the Urology group at UK. We had 18 adults and a few kids to feed so I figured two pork shoulders (also known as "Boston butt") would feed the masses. Our guests all chipped in with side dishes and beverages to share which was perfect. I studied at least half a dozen recipes and morphed them into this one. It is a two day process- broken into three phases- but it really takes very little "active" cooking time. 1) The Brining Phase- I started with two, bone-in pork shoulders, approximately 5-6 pounds each. I made a brine in the largest stock pot that I own and soaked the pork shoulders for two and a half hours in the fridge. Brining ensures that the pork stays extra juicy and tender in the event you use the slow roast or smoked method of cooking it. The brine consisted of: 1 cup of flour 1/2 cup of sugar 1 tablespoon of whole peppercorns 4 quarts of water

2) The Spice Rub- I removed the pork from the brine and patted the shoulders dry with paper towels. (Removing any peppercorns that stick.) I rubbed them generously on all sides with a spice rub and placed them on a large roasting pan covered with tin foil to hang out in the fridge over night. (I covered the pan tightly with more foil.)

Spice Rub: 1/2 cup cumin 1/2 cup brown sugar 2/3 cup paprika 1/2 cup chili powder 2 tbsp cayenne powder 1/2 cup salt 1/4 cup black pepper, ground 2 teaspoons onion powder 4 teaspoons garlic powder *I didn't use all of the spice rub mixture so I saved a third of the mixture for later. It would probably be great on grilled chicken or pork tenderloin another day.

I also made a vinegar-based sauce the day prior and let it sit in the fridge over night as well. After much tasting and adjusting of ingredients, I ended up with a mixture of the following:

3/4 cup rice wine vinegar 1 1/4 cup apple cider vinegar 3/4 cup brown sugar, packed

1/4 cup molasses

1/3 cup yellow mustard 1 teaspoon cayenne pepper 1 teaspoon red pepper flakes 1 teaspoon salt 1/2 teaspoon black pepper

Carolina style coleslaw is also typically vinegar based. I read that many people use this very same sauce to dress the cabbage so I poured roughly 1/3 cup of a sauce into a mixing bowl for that purpose. John prefers a mayo-based coleslaw so I decided to marry the two concepts together. I whisked the vinegar sauce together with about one cup of mayonnaise. The flavor was fantastic however next time, I would prepare the vinegar sauce without the cayenne and red pepper flakes first and take the 1/3 of a cup for the slaw before adding the heat. I like a kick to just about everything but I think the coleslaw should really have a cooling balance to the heat of the barbecue.

*I used one head of green cabbage and a generous 1 cup of baby carrots for the slaw. (This ended up being pretty carrot heavy.) I gave it all a rough chop by hand and then pulsed it into a course confetti like slaw in the food processor. I had to do it in three batches based on the volume. I poured the sauce over and tossed it all together before putting it in the fridge to set up overnight.

3) Sear and Bake the Pork- The next morning I set the pork out on the counter to come to room temperature - or for about an hour and preheated the oven to 325 degrees. I seared each shoulder over medium-high/high heat in a cast iron skillet coated with oil - rotating it every 90 seconds or so to get a nice crust on all sides. (You need some seriously sturdy tongs for this, its a little awkward to maneuver.) I had two of the flatter roasting pans covered with tin foil and I set one pork shoulder in each to bake. I wanted to give them space so that the heat could distribute evenly. (Make sure the oven rack is in the lowest of the three positions. Also check that your two pans can fit side by side on the rack before you put the pork on them. One large roasting pan might work as well- I don't have one.) I covered the pans with more foil and roasted the pork for 4 hours. Two hours in, I took the two pans out and turned them to ensure that they were cooking evenly.

I would start checking the internal temperature of the meat around 3 hours- you want them to 170 degrees exactly. (Insert the thermometer to the thickest part of the meat, avoiding the bone.) The baking time could vary based on the size of the pork, the position of the pork in the oven, etc. Let the pork cool for 30 minutes or so before removing the bones. You can then slice, chop, or pull the pork depending on your preference. I placed the pork in two large baking dishes and drizzled it with just a bit of the vinegar sauce to keep it moist until we were ready to serve. (I reheated it for a few minutes in a 350 degree oven- covered with foil - just before.) I will say that the vinegar-mustard sauce is quite tangy. I had a few bottles of different sauces for my guests to sample and I determined that the perfect combination was the vinegar-mustard sauce that I made mixed with a Sticky Fingers Sweet Carolina sauce.

Also- if you're a real Carolina barbecue believer, you know that you eat your coleslaw ON your barbecue sandwich. (I like a few pickle slices in there too.)

I would say the barbecue was definitely a hit. By the end of the night (countless sandwiches and some late night picking later) we'd polished all but a few scraps of the pork which was quite a feat. Fortunately John and I did get one more sandwich for lunch the next day. I might need to make up another batch to have on hand around the holidays!

Halloween Treats (with a few fun Tricks)

I hope everyone had a very Happy Halloween! John and I had a few friends over Sunday night to celebrate.. We didn't have quite the trick or treator traffic for which we had hoped (not for lack of effort... a big thanks to Chris and Emily, aka Darth and Bubbles, for entertaining those that did find our house)- but we had a great time (and lots of candy) nonetheless. I made some casual, festive snacks for the occasion. I'll make a note to send these recipes 'round again next year when you're looking for ideas.

Pumpkin Shaped Cheese Ball recipe from Southern Living. My "pumpkin shaping" skills need a little work and I think my broccoli stem top was a bit too large, but my guests got the point. A great make-ahead start to a fall get together. I added a bit of garlic salt to the cheese mixture but otherwise followed the recipe as they published it.

"Pigs in a Coffin"/Mummified Pigs

A play on the classic Pillsbury Crescent Roll Dough Pigs in a Blanket, I was able to dress my piggies up for the occasion. I used one container of crescent roll dough and one package of Hillshire Farm Turkey Lil'Smokies. (You can buy the dough in one whole sheet nowadays. If you can't find it, roll the perforated dough out to a sheet and press the seams together to form a solid sheet.)

Using a pizza roller, I cut the dough horizontally into quarter inch strips. I then wrapped each strip around the sausage haphazardly, creating a mummy wrap effect. (Some people go as far as to create eyes with peppercorns or dots of mustard later on, but I didn't want to take the time.) I then baked them on a lightly greased cookie sheet for about 14 minutes at 400 degrees (until golden brown.) I served them warm with spicy mustard and ketchup on the side, toothpicks for dipping.

Chicken and Green Chili Empanadas A Tyler Florence recipe with a few time saving twists of my own. The ghoulish green tomatillo salsa on the side for dipping was also quite festive. I actually had two dozen of these already in the freezer which saved me time. When I make them, I like to double the recipe and freeze portions of it for a quick and easy appetizer later on.

Emeril's Two Bean Turkey Chili Nothing tastes better on a cool Halloween evening than a big pot of steamy, spicy (mildly) chili. I tried this recipe for the first time and it was absolutely delicious. (I decided the turkey/low fat avenue would leave us more room for candy but it was honestly hard to tell it was turkey seeing as it packs lots of flavor. I used one pound of turkey breast, two pounds of 93/7.) Also, I used half ancho and half chipolte chili powder in place of regular chili powder so it had a southwestern smokiness about it. I let guests serve themselves from the pot at their leisure, choosing from a few of my favorite toppings (sour cream, a mexican blend of shredded cheese, chopped cilantro, and corn chips.)

Martha Stewart- Pumpkin Cupcakes with Cream Cheese Icing I made these a couple of years ago and they are fantastic. Extremely moist and tender cake with all of the warm spiciness of pumpkin pie. I top them with my favorite cream cheese icing and a few decorative sprinkles. (I found these festive paper cupcake liners and cute pumpkin cut-out-toothpicks at Walmart.)

Lasty I was in search of a spooky beverage idea and decided on a quick and easy red wine sangria that resembled witches brew with the dark red color and chunks of "blood stained fruit."

You'll need one large or two smaller pitchers for this...

Sangria:

1 Granny Smith apple, cored and thinly sliced

1 orange, thinly sliced

2/3 of a container of strawberries, hulled and sliced

1 small container of blackberries, whole

3/4 cup of triple sec

1/4 cup of peach schnaaps

1/4 cup of Agave nectar (sugar will do if you don't have it)

2 bottle of red wine

I used two pitchers and divided everything in half between them. I gave it a thorough stir together and let it sit in the fridge for 2-3 hours before my guests arrived. I served it in stemless wine glasses over ice, spooning out some of the fruit in each glass. *Sorry no pictures, once we started pouring, I started slacking on my blogging duties...

Chicken and Eggplant Parmesan with Roasted Tomato Marinara

Roasted Tomato Marinara: 3 large summer tomatoes- quartered 7-8 Roma tomatoes- halved 1/4 cup olive oil 1 cup of sweet or yellow onion, chopped 4-5 garlic cloves- grated or minced 1/2 teaspoon dried thyme 1 teaspoon dried oregano 1 Tablespoon balsamic vinegar 1- 15 oz can crushed tomatoes 3/4 cup of chicken stock (or water if vegetarian) 10 large basil leaves- sliced into a chiffonade Preheat oven to 400 degrees. Toss the fresh tomatoes with a drizzle of olive oil and some salt and pepper. Spread the tomatoes cut side up on a large cookie sheet (sprayed with Pam) and roast for 35 minutes. When they start to smell sweet, you know you're there... When I have the time, I like to roast the tomatoes for sauce because some of the juices evaporate, concentrating the flavor. If you don't want to fuss with fresh tomatoes- you can use two large cans of crushed tomatoes or substitute one large of crushed and one large can of petite diced tomatoes if you like a chunkier sauce. While the tomatoes cool slightly- saute the onion in the olive oil over medium heat (in a heavy bottomed pot) for 5 minutes. Add the garlic and dried herbs, some kosher salt and pepper, and cook for two minutes more-stirring constantly to avoid burning the garlic. Deglaze the pan with the balsamic vinegar - the liquid will evaporate quickly. Next add the crushed tomatoes and chicken stock and bring to a gentle boil. Reduce the heat to low and simmer for 40-60 minutes. (Stir often.) While simmering, I use an immersion blender to crush the remaining chunks of roasted tomato, fishing out any large pieces of tomato skin with a spoon. I like my sauce to have an even consistency but with some texture to it. (I don't go as far as to make soup out of it.) I wait until just before serving (or assembling the parmesan dishes) before adding the basil. The sauce is great just as is tossed with some fresh pasta but in this instance, I made it to accompany some eggplant and chicken parmesan. I was having friends for dinner so I decided to make both. I prefer the eggplant variety but I knew the boys would probably appreciate the chicken too. (This recipe would serve up to 8 people if you make both.) Eggplant and Chicken Parmesan: 2 medium-sized eggplants, sliced to approx 1/3 of an inch 4 chicken breasts, pounded to 1/2 of an inch thick* 4 eggs- beaten in a large shallow bowl 1 1/2 cups seasoned bread crumbs, in a large shallow bowl 1 1/2 cups flour seasoned with 1 tsp kosher salt and 1/2 tsp black pepper- in a large shallow bowl 1 cup of marinara sauce (per recipe above) *I like to serve the rest on the side 8 oz of fresh mozzarella cheese- sliced to 1/4 of an inch thick *You can use a meat mallet or a rolling pin if you don't have one- I don't. I put the breasts into a heavy ziplock bag or between two sheets of plastic wrap one at a time, pounding each separately.

I shallow fried the eggplant and chicken in a large skillet over medium high heat. (Nonstick or cast iron would be ideal.) I learned from my good friend Guy (who makes the best eggplant parm I've ever had) that working with thin slices of eggplant (and using very little sauce until its time to serve) prevents the dish from getting soggy. It works like a charm! I used just enough oil to completely cover the bottom of the pan. I used roughly half and half, olive and vegetable oil. Olive oil for flavor, vegetable oil to keep the olive oil from burning.

I coated each slice of eggplant first with flour, second with egg, lastly with breadcrumbs. I then pan fried them for about 2 minutes per side until they were golden brown. Between batches I would set them on a stack of paper towels to drain off any excess oil. (I had to add some additional oil between batches. ) I fried the eggplant in three batches and my oil was looking a little funky by the end so I tossed it and wiped the pan clean, and started fresh with new oil for the chicken. I prepared the chicken in the same way (flour, egg, breadcrumbs) and cooked it for 3-4 minutes per side until golden brown.

I used two medium sized baking dishes (9x9ish). In the first, I layered eggplant in the bottom, spooned just a few tablespoons of sauce over the top and scattered a few slices of mozzarella. I then layered more eggplant, repeating with more sauce and cheese. I cut the chicken breasts in half and arranged them in the other baking dish, topping with a few (scant) spoonfuls of sauce and then slices of mozzarella. (I made everything through this step a few hours in advance of my company arriving -it makes a mess and frying can be a smokey ordeal. I then baked everything off just before serving.)

I finished the dishes in the oven at 350 degrees for 20 minutes or so until the cheese was melted and everything was heated through. Meanwhile, I prepared a package of whole wheat bow tie pasta and reheated the marinara sauce. I tossed approximately half a cup of sauce with the cooked pasta and served everything family style with lots of extra sauce and freshly grated parmesan cheese on the side. Add to the equation a simple green salad and lots of red wine, and you have yourself a pretty fantastic Soprano's style feast.

Texas Strip Steak with Cilantro- Parsley Sauce and Crushed Potatoes

I was fortunate to spend last weekend visiting some of my best college friends in Fort Worth, Texas. Though I could very easily have eaten Tex-Mex three meals a day and enjoyed every last bite of it, we opted to cook dinner in Saturday night. We were feeling spent after a decadent brunch at Tillman's Roadhouse followed by an afternoon sipping frozen lemonade with vodka by the pool. Before I get to the menu, I have to tell you about three AMAZING Fort Worth destinations that I would demand you visit if you're ever in the area. 1. La Familia Tex Mex. I hadn't been on Texas soil an hour before I was greeted warmly by an unbelievably delicious and ENORMOUS margarita, a cup of queso and a huge basket of fresh tortilla chips at La Familia. Let's just say my hostess knows me very well... They bring you a little cup of delicious soup before your meal. For dinner we opted for Tacos al Carbon- one chicken, one steak- loaded with grilled onions inside of freshly made tortillas and accompanied by fresh guac, pico, cheese, etc. HEAVENLY I tell you... Oh, did I say margarita?? I meant to tell you that it HAD A BEER STICKING OUT OF THE TOP and flaming sugar cubes on the sides as they brought it to the table... As you drink the margarita (you'll need a straw for this one) the beer slowly empties into the glass. Absolutely amazing!

2. I mentioned Tillman's Roadhouse brunch earlier... this place was absolutely unlike anything I've ever seen before. It is rustic roadhouse meats metropolitan chic. Its a log-cabin feel with longhorns on the wall and huge crystal chandeliers hanging from the ceiling. You'd really have to see it to understand but the food was equally as clever and unique. They bring you fresh fried kettle chips at the table when you sit down and the menu incredible. We'd already been warned about dessert so unfortunately we decided to pass on the house made monkey bread that I happened to see at a nearby table. It was a HEAP of gooey doughy cinnamon deliciousness.

For my entree I enjoyed the "Bennie and the Jets" dish of two blue corn cakes topped with pulled pork bbq, poached eggs and green chile "bacon-daise." Lets just say its a benedict like you've never experienced before. Incredible. 'Nuff said.

Lastly... we ordered the Smores for dessert... The brought us three different kinds of HOMEMADE marshmallows (espresso, maple and orange flavors), rich dark chocolate squares and house made graham crackers on a huge platter. Then they bring out mini bonfires (in little clay pots) and skewers for you to toast your marshmallows table side! I'm telling you, if you're ever in the area, you can't miss it.

3. Central Market. If you've been to Austin or DFW you've probably heard of Central Market but this was my first experience. It is any food lovers HEAVEN ON EARTH. It is an enormous market that I would equate to Whole Foods on super steroids. It is a giant warehouse containing the most impressive array of fresh produce, meets, seafood, wine and grocery items. This is where we did our shopping for dinner Saturday night and I literally could have spent days there. When it was time to plan a menu for dinner, I had no hope of topping brunch but seeing as we were in cattle country I picked out three TEXAS-sized strip steaks which was more than enough for the six of us. I seasoned them simply with a steak rub and let sit out at room temperature while I prepped a quick and simple Parsley-Cilantro dipping sauce and Michael Chiarello's Potatoes da Delphina.

I'll refer you to Michael's recipe for more details about the potatoes but its a fun alternative to baked or your standard roasted potatoes. I subbed in parmesan cheese for the lemon zest this time.

For the Cilantro-Parsley Sauce, I combined the following ingredients in the food processor:

1/2 bunch parsley, stems removed 1/2 bunch cilantro, stems removed 1 jalapeno, seeds removed, roughly chopped 2 large cloves of garlic 1/4 cup red wine vinegar 1 teaspoon salt 1/2 teaspoon pepper I whirred everything together in the food processor and then while it was running I slowly poured about 1/3 cup of olive oil down the spout. I grilled the steaks for approx 4 minutes per side for medium rare. Liz had sliced a large vidalia onion into thick slices and then wrapped them up in tin foil with some butter, Worcestershire sauce, salt and pepper. (I think..) I set the foil packets on the grill at the same time as the steaks. I then threw on some asparagus (with just olive oil, salt and pepper) for the last 4 minutes of the grill time. I let the steaks rest 10 minutes and then sliced them on a large wooden cutting board and let everyone serve themselves. (I was keeping the potatoes warm in the oven until ready to serve.) I transferred the Cilantro-Parsley sauce to a small pitcher to drizzle over top the steak. It adds a huge punch of flavor. You'll end up dunking just about everything on your plate into it. Can't wait to get back some day soon.. where everything is bigger, and as far as eating and drinking goes, maybe a little better... in Texas!!

Picnic Perfect Black Bean and Corn Salad

John and I were invited to a 4th of July picnic with some new friends in Lexington and each guest was to bring a side dish. This pot-luck-ish scenario always throws me for a loop because I'm constantly worried about making something too generic -others might bring the same- or too far out there -might not accommodate every one's taste. (Nobody wants to claim the dish at the end of the night that has hardly been touched...) After much debate I settled on a Black Bean and Corn Salad. My Mom makes a dip or salsa that is very similar so I fused her recipe (a fusion of two other recipes) with a Grilled Corn, Jicama and Black Bean Salad recipe that I found on Epicurious.com. I loved the idea of grilling the corn for more flavor and adding jicama for crunch- however based on a review of the recipe on Epicurious, I decided to roast the corn in the oven. I cut the corn kernels off of the cob *click here for instruction and placed them in a pile in the center of a large baking sheet sprayed lightly with Pam. I then drizzled the pile with a bit of olive oil, sprinkled with a small pinch of salt and pepper and then tossed to coat before spreading it evenly over the pan. I roasted the corn for 8-10 minutes at 425 degrees until just golden brown. If you're not familiar with jicama, it is a root vegetable described by wikapedia as a "Mexican turnip." It is very crisp and light with a very mild flavor and a texture similar to a raw apple. Frankly, it takes on the flavor of whatever the preparation but adds great crunch to a salad or slaw such as this one.

Ingredients: 3 large ears of corn, roasted per above 2- 15 oz cans of Black Beans (drained and rinsed well) 1- red or orange bell pepper- cut to a small dice (similar to the size of a bean or corn kernel) 1 jalapeno pepper- seeds removed and diced VERY finely 1 cup jicama- peeled and diced 4 or 5 green onions- white and green parts, thinly sliced 1/3 cup cilantro- chopped

I combined all of the veggies in a large bowl and then mixed up the dressing on the side: 2 tablespoons fresh lime juice 2 tablespoons fresh orange juice 2 tablespoons balsamic vinegar 3 tablespoons olive oil 1/2 teaspoon cumin 1 teaspoon kosher salt 1/4 teaspoon cayenne pepper

I mixed the dressing thoroughly with a fork, poured over the salad mixture, and gently folded everything together. The salad actually gets better as it sits in the fridge- I recommend at least 2 hrs- and it keeps for up to 3 or 4 days in the fridge.

It was the perfect cool crunchy compliment to fried chicken on a hot July 4th day. It would be great with a tex-mex menu or you could serve it for lunch with the addition of some grilled chicken or shrimp.

We enjoyed left overs the following day alongside some fantastic burgers. (Extending our 4th celebration to the 5th.) We used 2/3lb lean ground beef and 1/3lb ground sirloin (makes four hefty burgers), seasoned simply with a Napa Style Steak/Burger spice rub. John grilled the burgers, grilled some asparagus and lightly toasted fresh rolls from our grocer's bakery while I caramelized some vidalia onions and sliced some Gruyere cheese for toppings. Happy Birthday America...

Orzo Pasta Salad with Roasted Shrimp

As most of you know, John and I are in the process of moving from Charleston, SC to Lexington, KY. We closed on the sale of our home here last week and we are enjoying a much needed week of vacation at the beach (Isle of Palms) with my family before we close on our new home on Friday. If you've ever moved, let alone orchestrated the sale and purchase of a home at the same time, surely you can understand the lack of blog posts as of late. As we get settled in next week, I assure you the pace will pick right back up! Two weeks ago now a group of us hosted a baby shower for our friend Luci. I volunteered to plan the menu for the Saturday brunch (approx 20 guests.) As much as I love to cook, when you're hosting, its important that you avoid putting in so much work on the front end of the event that you're frazzled by the time you get there. I'm a proponent of supplementing store bought or catered fare with a few fantastic homemade items to keep it manageable. I decided on the following:

Local Caterer:

Bite-sized Ham Biscuits

Assorted Tea Sandwiches (pimento cheese, chicken salad, and open faced cucumber and cream cheese)

Fruit Tray with Lemon Cream Dipping Sauce

Homemade:

Cheese Wafers

Tomato Pie

Orzo Pasta Salad with Roasted Shrimp

I was able to prepare all three items the day before the shower which was key. The pies were re-warmed just before serving (I'll save this recipe for another day soon) and the salad tasted even better the next day. I watched Ina Garten make this salad (recipe found here) years ago and I'd always wanted to try it. I made a larger portion (approx 1.5 times the recipe) to accommodate a group of 20 women as a side dish for the luncheon- however we had lots of left overs.

Orzo Pasta Salad with Roasted Shrimp adapted from Ina Garten, Barefoot Contessa

1 and a half packages of Orzo Pasta

Medium/Large Shrimp (3 lbs peeled and de-veined)

Juice of 4-5 lemons (approx 3/4 cup juice)

A generous 2/3 cup good Olive Oil

1 bunch of Scallions- green and white parts, chopped

1 and a half Hothouse/English Cucumber- peeled and diced into cubes (not quite one inch)

One half of a medium/large Red Onion- diced

1 pound (generous) good quality Feta cheese- diced into cubes

1 cup chopped fresh Dill

3/4 cup chopped fresh Mint

Preheat oven to 400 degrees. Cook the orzo pasta per package instructions. I always cut one minute from the cook time for al dente. While the pasta cooks, whisk together the lemon juice, olive oil, 2 teaspoons of salt and 1 teaspoon of black pepper in the bottom of a large bowl. Drain the pasta well and then toss with the dressing in the bowl. Dressing the pasta while its warm allows the pasta to soak up the flavors and it keeps the pasta from clumping together as it cools.

Toss the shrimp with a generous drizzle of olive oil, 1 teaspoon kosher salt and black pepper directly on a large baking sheet. I actually moved half of the shrimp to a second baking sheet to ensure that I could spread them out well. I've found that you get the best caramelization if they aren't touching each other on the pan. Roast the shrimp in the oven for 5-6 minutes or until they are slightly firm to the touch. (I had one pan on the top rack and the other on the bottom rack in the oven so I switched them half way through the cook time.)

While the shrimp cool on the baking sheets (20 minutes or so), chop/dice/cube the remaining ingredients and toss into the bowl with the orzo. Finally add the shrimp and gently toss everything together. I transferred the salad to an extra large tupperware container and refrigerated overnight. I kept it refrigerated up until just before the guests were to arrive to ensure it was still cool and the shrimp stayed fresh.

It was a lovely Spring/Summer dish and it comes together fairly quickly. It would be a delicious for a picnic lunch all by itself or as an impressive side dish for a cook out. I think it worked perfectly with the menu. It dressed things up a bit from the standard tea or luncheon fare while saving all of the oogling for the mom-to-be and the darling baby clothes and gifts. For dessert we had an adorable AND delicious cake (topped with two little baby shoes made of fondant)courtesy of a friend of a friend and to sip on we had Prosecco and Pellegrino with assorted juices to mix in (orange, cramberry, etc). All in all I think it was a great event!

Roasted Green Chile-Chicken Enchiladas

Yet another adaptation from Mr. Tyler Florence... Chicken Enchiladas with Roasted Tomatillo Chile Salsa. I've been making these over the past year or two and I keep coming back to the recipe. I particularly love this recipe because its a one-dish-meal, can be made in advance, freezes well and it easily feeds a crowd. It was for all of those reasons I chose to make these enchiladas this past week for a friend that just had a baby. I divided the recipe into two smaller baking dishes versus the standard 9x13, and took half to my friends. I put the other half in my freezer for John and I to eat this week.

We are in the process of trying to sell our house here in Charleston and searching for a new home in Lexington, KY where we'll be moving this summer for John's residency!! While we are absolutely THRILLED to turn the page to this new chapter (and to move home to my family!), but my goodness, it is A LOT of work!! Thankfully, having a home cooked, oven-ready meal waiting on us this week has saved me.

I started with a package of three bone-in, skin-on chicken breasts. I drizzled them with olive oil, seasoned with salt and pepper and roasted on a baking sheet at 375 degrees for about 35 minutes. I used a meat thermometer to check that they were cooked through, looking for 170 degrees. I let them cool and then removed skins and shredded the chicken by hand. I put it into a Tupperware container and stuck it in the fridge for assembly the following day.

Roasted Green Chili:

1 lb tomatillos (husks removed, rinsed well and quartered)

2 poblano peppers (stems and seeds removed, quartered)

1 large yellow onion (cut into big pieces)

4 cloves garlic (peeled)

I layered the vegetables on a baking sheet sprayed with cooking spray. I drizzled them with olive oil, seasoned with salt and pepper, and roasted them at 400 degrees for 15-20 minutes or until everything is softened. (They won't really be brown yet.) I let them cool slightly and then transferred everything to the food processor with:

2 tsp cumin

juice of half a lime

1/3 bunch of cilantro (stems removed)

I whirred everything together in the food processor for about 10-15 seconds-leaving it barely chunky. At this point you have a yummy salsa verde. You could serve it chilled with chips as a snack or as a marinade/dipping sauce for grilled chicken, pork or shrimp. It's absolutely delicious.

For the remainder of the enchilada filling, you need:

1 small or half a medium onion, finely diced

2 garlic cloves, minced

1 1/2 tsp cumin

1/3 cup flour

2 cups chicken stock

I sauteed the onion in some olive oil over medium heat for 6 minutes or so until tender. I then added the garlic and cumin, cooking for a minute longer. Next went in the flour which I mixed well with the veggies before before adding the chicken stock. The flour thickens the stock into a lovely sauce. I used a whisk, stirring constantly over low heat, to ensure there were no chunks of flour remaining. I cooked the sauce for 5 minutes or so before adding my shredded chicken and about half (a little less maybe) of the salsa verde. At this point, I removed everything from the heat to cool some before assembling the enchiladas.

I used Aztec brand tortillas for the first time which I really liked- they are nice and sturdy. The recipe typically makes approx 12 enchiladas so you'll need two packages to be safe. I sprayed my baking dish with Pam (again a 9x13 glass dish or two 8x8 square dishes if you half the recipe) and then rolled them up right in the pan. If you try to fill the tortilla and then pick it back up to place in the dish, everything oozes out the ends. I fill each tortilla with 1/4 cup or heaping spoonful of filling and a generous sprinkle of monterey jack cheese. Its then rolled up and pushed seam side down into the end of the baking dish. Once they are all in, you pour the remaining salsa verde over the top and cover with shredded monterey jack cheese.

If you bake them right away- they only need about 25 minutes at 350 degrees until bubbly and heated through. I cover them with foil for half the bake time then I remove it to brown the cheese a little. If you refrigerate, they'll need 10-15 mins more. If you freeze them, let sit out for a couple of hours and then bake for 45-50 mins.

On the side I serve some combination of fresh chopped cilantro, sour cream, freshly sliced avocado, black beans or a super easy Mexican style rice.

Mexican Style Rice:

*1 cup basmati rice

*1 can Rotel poured into a large liquid measuring cup

*fill the same measuring cup with water until the mixture measures 2 cups

Bring to a boil over high heat in a sauce pan. Cover and cook 15 -16 minutes (per rice package directions) until tender.

Coconut Cake... Again

I heard through the grapevine that our friend Tripp was hoping his birthday might bring a homemade Coconut Cake per the blog post from a few months back. Luci threw his a suprise dinner party on Friday night so I offerred to bring the surprise birthday cake. The last Coconut Cake post was my mother-in-law Claudia's recipe (white cake with a rich coconut filling and fluffy seven minute icing) which is absolutely excellent. This time I decided to try Ina Garten's recipe with a few twists. For the cake: 3 sticks of butter at room temperature 1 2/3 cup sugar 6 eggs 1 1/2 tsp vanilla extract 1 1/2 tsp almond extract 3 cups flour 1 tsp baking powder 1/2 tsp baking soda 1 cup cream of coconut 4 oz shredded coconut I first creamed the butter and sugar until light and fluffy. Lately I've determined that "room temperature" isn't quite soft enough this time of year so I set the butter out on the counter for 4-6 hours but then I also put it in the microwave at the very lowest setting for 20 seconds. It works perfectly- just barely shiny and soft without any melting what-so-ever. When baking, its really important that the butter and sugar phase is really light and fluffy to ensure a light and airy cake- in this case I beat it in the mixer with the paddle attachment for about 4 minutes. Next I added the eggs, one at time, mixing until encorporated each time- then the vanilla and almond extracts. I was thankful that Ina warned me that it might look curdled at this point because it absolutely did and I might have worried me otherwise. As soon as the dry ingriedents went in, it all came together nicely. I sifted the dry ingredients together in a separate bowl and then added them a little bit at a time- alternating with the coconut milk. The flaked coconut goes in at the very end, folding in gently before pouring the batter into two 9 inch round pans. I buttered them well and then dusted with flour, the cakes came out rather easily after having cooled 30 minutes on a rack in the pans. So here is the biggest twist... Ina makes a delectable cream cheese frosting that she uses as a filling too but I decided to use Claudia's coconut filling on the inside instead. I sliced each layer in half, creating four layers...more space for the gooey coconut yumminess inside! Filling: 2 cups sugar 1/2 cup coconut milk (had some left in the can) 1 egg 2 Tablespoons flour 8-10 oz shredded coconut 1 tsp vanilla Bring first four ingredients to a boil in a saucepan over medium heat, whisking to make sure it doesn't stick. Then remove the pan from the heat and stir in the coconut and vanilla extract. I actually made the cake layers and the filling the night before. Everything should be cooled competely to room temperature before assembly. I assembled the cake right onto the cake stand, sliding pieces of tin foil just underneath the edges first. You can then pull them out gently after you've frosted the cake and the cake stand is still clean. Lastly, I made the cream cheese frosting for the outside: 1 and 1/2 packages of cream cheese at room temperature 3/4 stick of butter of room temperature 2/3 or 3/4 of a box of powdered sugar (I start less and add a bit more if needed) 3/4 tsp vanilla 1/2 tsp almond extract I beat everything together in the mixer until it is smooth and creamy. The hardest part is trying desperately not to each too much of it along the way...you'll need enough frosting to cover the whole cake. **This frosting is perfect on almost any kind of cake. It is really so simple- there's no excuse for store bought frosting unless you're REALLY in a pinch. I do however cheat and use store bought cake with this homemade frosting and you can typically fool just about anyone into thinking you slaved all day. I carefully frosted the cake and then lightly pressed flaked coconut all over the outside to give it that fluffy, snow white coconut cake look. (Ironically, it snowed 2-3 inches that night!! The first real snow in Charleston for years!) I gave the cake about one hour to set up in the fridge before we went over to Tripp and Luci's. It is absolutely best served at room temperature though it should probably stay refridgerated over night. Leftovers were even better the next day!

Chicken, Shrimp and Sausage Gumbo

I'm not sure if it was in the spirit of the Saints Superbowl win or the upcoming Mardi Gras festivities, but I found myself in the mood for some 'Nawlins home cooking this week. I remembered that I had a huge container of homemade lobster stock in the freezer about the same time the cajun hankering set in so I decided on gumbo. It isn't exactly the perfect weeknight meal seeing as it takes a few hours to pull together- but it was well worth the wait until 9pm for dinner. I loosely referred to a Paula Deen recipe found here.

As usual I cut a few corners and made it my own... Chicken, Shrimp and Sausage Gumbo:

1-14 oz package of smoked turkey sausage (think kielbasa but better for you)
2 boneless, skinless chicken breasts
1 lb (scant) local fresh shrimp
1 large onion- diced
6 cloves of garlic, minced
1 green bell pepper- diced
1 jalepeno- sliced in half length wise
1/2 cup flour
5 tablespoons butter
3 tablespoons Worcestershire sauce
4.5 cups homemade lobster stock* (chicken would work too)
1 14oz can stewed tomatoes with juice
2 cups frozen sliced okra

*A nearby school was selling live Maine lobsters for a fundraiser this summer so we did a lobster night with some friends. I tossed the lobster heads and shells into a huge stock pot with onion, carrots, celery, black peppercorns, and fresh herbs. I covered everything with water and cooked it over low heat for 3 or 4 hours to make a rich stock. I strained it well and froze in a large tupperware container.

For the gumbo, I started with my large le Creuset pot over med-high heat. I drizzled some olive oil in the bottom and then browned the chicken (sliced into bite sized pieces first) with some salt and pepper until just golden. I removed the chicken, set aside in a bowl and next browned the turkey sausage (also sliced into bite sized pieces).   Once the sausage had a little color on it (3 or 4 minutes max) I set it aside and started on the roux.

A roux is made of equal parts flour and fat- it is cooked together to form a paste that acts as a thickening agent in sauces, soups, stews, etc. In this case I added 3 tablespoons or so of butter to oil in the bottom of the pan and then sprinkled the flour in. Paula said to cook the roux for 10 mintues, stirring constantly, however 5 or 6 minutes in, it started to burn to the bottom. I was so afraid to ruin the pot, I scooped the roux out and set it aside in another bowl while I deglazed the pot with some water over the heat, scraping with a wooden spoon.

(This helps loosen the burnt bits, its much easier than soap and srubbing actually, though it eventually came to that as well.) Once it was cleaned, crisis averted, I picked right back up where I left off. I put another glug of olive oil into the pot over medium-high heat and then added my onion, garlic and bell pepper. I didn't have any celery on hand so I skipped it. Emeril Lagasse would frown at the fact I left out the third element of the "holy trinity" but sometimes you have to improvise.

I cooked the vegetables 5 minutes or so before adding the roux back in- I cooked it all together another 3 minutes before adding the 4.5 cups of stock. Mixing well to ensure the nothing was sticking to the bottom this time. I added the chicken and sausage back in, brought it all to a boil and then turned the heat down to low. I let it simmer for 40 minutes - it thicken up very nicely. (At this point I tossed the jalepeno halves in whole for a little heat too- I removed them before serving.)

Next I added the stewed tomatoes and the sliced okra, mixed well and let it simmer for another 30 minutes. I was stirring every so often to avoid sticking- perhaps a bit paranoid by this point. Lastly I tossed in the shrimp (raw but shelled and cleaned of course) and let them cook quickly right in the gumbo, five minutes max.
 
We dished the gumbo over some basmati rice and served with a big slice of warm French baguette and some Texas Pete on the side. YUMMMMY I tell you. It was rich and hearty with a great depth of flavor from cooking it low and slow. (You might notice that I didn't cook it quite as long as Paula instructed but I assure you, it was fantastic nonetheless.) Looking forward to left overs all week!