5 Place the pan in the oven until the cheese has melted and the marinara is hot, about 10 minutes. Use your spatula to center each stack on a dinner plate and garnish with a sprinkling of fresh basil.
BYOM (Bring-Your-Own-Margarita)
Mushroom Tamales
Serves 10
My mushroom tamales receive rave reviews in my restaurants as well as my home. This gourmet meal can become the reason you have the gathering. Throw a tamale-making party, and don’t forget the margaritas!
36 large dried cornhusks
½ ounce dried porcini mushrooms
8 ounces cremini mushrooms caps, sliced
1 cup unsalted butter, softened
¼ cup finely chopped yellow onion
1 garlic clove, minced
8 ounces shitake mushrooms, sliced
1 teaspoon crumbled dried epazote
Sea salt, to taste
Black pepper, to taste
2 cups finely ground dry corn masa harina (Mexican flour)
½ teaspoon baking powder
1 teaspoon sugar
2 cups mole sauce (p. 212)
1 Cover the cornhusks with hot water to soften for 30 minutes. Drain and cover the husks with a damp towel. Soak the dried porcinis in 1 cup of hot water for 30 minutes. Reserve the soaking liquid, but squeeze as much water as possible from the porcinis, slice them, and place them in a bowl with the sliced cremini mushrooms. Place a paper towel, like a filter, into the top of a measuring cup. Slowly pour the mushroom liquid through the paper towel to filter out any grit, and reserve the strained liquid.
2 Add 2 quarts of water to your 12-quart stockpot and put it over medium-high heat.
Swap It
If you can’t find epazote at your local market, substitute dried cilantro.
3 Place your 12-inch sauté pan over medium heat and add ¼ cup of the butter. Once melted and foamy, add the onion and garlic. Sauté until the onions have become translucent. Add the mushrooms and epazote and toss the entire mixture together, sautéing for 5 minutes. Season the mixture to taste with salt and pepper. Pour in the porcini water, bring it to a simmer, and drop the heat to low so it can reduce slowly.
4 Combine the masa, baking powder, sugar, and ½ tablespoon of salt into a large bowl. Stir in 1½ cups of hot water and then ¾ cup of softened butter. Fold the dough over and over in the bowl until it becomes smooth.
5 Flatten 3 tablespoons of corn dough into the center of a cornhusk (½-inch thick). Cover it with 1 tablespoon of mushrooms and then 1 tablespoon of Mole sauce. Fold the top and the bottom of the husk closed, then fold closed the right side to completely cover the filling. Roll the whole tamale over onto the left flap encasing the tamale like a package. Repeat until you run out of mushrooms.
6 Raise the temperature under the stockpot to high. Fill the steamer basket with tamales by standing them up on end. Cover and steam the tamales for 40 minutes. Remove them from the basket with tongs, stack them high on a platter, and serve immediately with extra Mole sauce and the Spanish rice (minus the pecans and raisins) from the Chili Relleno (p. 134) in bowls nearby. You can individually wrap the leftovers tightly in foil and freeze them, but they never last that long in my Crappy Little Kitchen.
Chefology
EPAZOTE
Also known as Mexican tea, epazote is an herb native to Central America, especially Mexico and Guatemala, most often used fresh in these regions to flavor beans, corn, and fish. The strongly scented herb is said to help prevent the gastric discomfort that sometimes occurs after eating beans.
Dignified
One-Pot
Creations
The most CLK friendly dishes are those that can
fit all that crap into one pot! To be a true one-pot wonder, everything should be tossed, cooked, and even served in one single pot. This method of cooking cuts down on dishes (obviously), as well as prep time, and requires little space and only one burner for gourmet cooking results. This chapter explores some of my favorite only-one-potneeded dishes that guarantee a spectacular gourmet finish.
You’ll love the ease of preparation and gastronomic genius you’ll achieve with the use of only one pot!
Classic one-pot wonders span the globe—the French have cassoulet (a rich, slow-cooked bean stew or casserole originating from France’s Languedoc region in the south), the Spanish have paella (a rice dish that originated in its most recognized form near the eastern coast of Spain’s Valencian region), and the Indians have kema (a hearty casserole of lentils, potatoes, tomatoes, and curry served all over India), to name a few. One-pot wonders run the gourmet gamut of flavors, textures, and even shapes and sizes.
Tomato and Avocado Frittata
with Cracklin’ Corn Bread
Serves 4
You can find the ingredients for this recipe precut at your local market to save time on dicing. Or, make this dish when you have leftover salsa or Pico de Gallo Salsa (p. 215). Just add the sliced avocado.
2 tablespoons extra virgin olive oil
½ cup diced yellow onion
1 clove garlic, minced
½ cup diced Roma tomatoes
Sea salt, to taste
Black pepper, to taste
6 eggs, beaten
1 avocado, sliced
Corn bread (see recipe that follows)
1 Preheat oven to 300°, and place your 8-inch nonstick sauté pan over medium heat. Add the olive oil to the pan and allow it to heat up. Put the onion in the pan and lightly sauté until it starts to soften and change color. Then add the garlic and tomato and continue to sauté another 2 minutes. If the elements start to caramelize or turn brown, turn down the heat a bit. Add a pinch of salt and pepper to season.
Did You Know This Crap?
A frittata is an open-faced Italian omelet traditionally filled with leftover meats, vegetables, and cheeses. You can use any variety of ingredients that inspire you, making a frittata the perfect dish for your CLK.
2 Pour in the eggs, and move the onion, garlic, and tomatoes around to disperse them evenly in the pan. While the eggs begin to cook, arrange your avocado slices on the top of the frittata fanning them around into a complete circle. Allow it to cook this way for 1 minute.
3 Sprinkle another pinch of salt and pepper evenly over the eggs and avocado. Put the entire pan in the center of the oven for 10 minutes.
4 Using a potholder or dry towel, remove the pan from the oven and run a heat-resistant spatula around the outside of the frittata to make sure it will release. Slide it out onto your cutting board and, using your chef knife, cut it like a pizza.
5 Serve warm, with 2 wedges of frittata fanned over a slice of warm, buttered corn bread.
To make the Cracklin’ Corn Bread:
2 cups flour
1 teaspoon baking soda
1 tablespoon baking powder
2 tablespoons sugar
1 tablespoon salt
1½ cups cornmeal
3 cups buttermilk
4 eggs
½ cup melted butter
1 Preheat oven to 350°. In a large bowl, add all of the dry ingredients and whisk to sift them together. Make a well in the center and pour in the buttermilk, eggs, and melted butter. Whisk to make a smooth batter.
2 Spray a 9 x 13-inch cake pan (disposable is fine) with cooking spray and fill with the corn batter. Bake until golden brown on top and a butter knife inserted into the center comes out clean, about 15 minutes.
3 Cut into whatever shapes you fancy.
The-Morning-After
Pasta Frittata
Serves 4
This recipe calls for angel hair pasta, but please use whatever pasta you have available. Always toss your leftover pasta with a touch of olive oil before you store it in the refrigerator or you’ll wake up to a brick of pasta. This recipe is so good, you may want to make pasta just to serve this recipe.
2 tablespoons extra virgin olive oil
1 cup cooked pasta
1 clove garlic, minced
Sea salt, to taste
Black pepper, to taste
6 eggs, beaten
¼ cup Boomin’ Basil Pesto (p. 220), as garnish
1 Preheat oven to 300°, and place your 8-inch nonstick sauté pan over medium heat. Add the olive oil to the pan and allow it to heat up. Toss the pasta with the garlic and half of the parmesan cheese; add it to your pan and season with a pinch of salt and pepper. Use your tongs to move the pasta around in the pan to cook it evenly.
2 When the pasta is golden brown, pour the eggs in and around the pasta. Allow it to cook for 1 minute.
3 Sprinkle another pinch of salt and pepper evenly over the eggs. Put the entire pan in 4Using the center of the oven for 10 minutes. a potholder or dry towel, remove the pan from the oven and run a heat-resistant spatula around the outside of the frittata to make sure it will release. Slide it out onto a cutting board, and, using your chef’s knife, cut it 5Serve like a pizza. warm, fanned over a serving platter, and drizzled evenly with pesto.
Uncle Chris’s Squash
Serves 8
This recipe was inspired by Uncle Chris and serves as a staple at all my family’s Thanksgiving feasts. Some may think using garlic powder is less than gourmet, however, it provides a more consistent flavor in this dish than bits of fresh garlic.
1 pound green zucchini, ½-inch thick pieces, cut into quarters
1 pound yellow squash, ½-inch thick pieces, cut into quarters
4 Roma tomatoes, medium dice
2 teaspoons garlic powder
2 teaspoons sea salt
1 teaspoon black pepper
2 eggs
2 cups shredded sharp
Cheddar
cup bread crumbs
2 tablespoons butter
1 Preheat oven to 350°. Toss the zucchini, yellow squash, tomatoes, garlic, salt, pepper, eggs, cheese, and ¼ cup of the bread crumbs all together in your greased 9 x 13-inch baking dish (a disposable baking dish will work beautifully if you’d rather toss the dish than wash it).
2 Sprinkle the rest of the bread crumbs on top and drop tiny pieces of butter over the bread crumbs.
3 Bake the casserole for about 30 minutes or until the top is golden brown. Allow it to rest about 20 minutes before serving warm directly out of the dish.
Gourmet Casseroles
It is important to have a few quality casserole recipes up your sleeves for pot lucks and the holidays. Thus far, I haven’t held a single Thanksgiving in my home (thank you Crappy Little Kitchen!), but I always show up somewhere else with lots of food. Besides, it’s mighty convenient to bring a casserole. Serve your creation directly out of its baking dish. What could be more CLK friendly?
The Mean Green Frittata
Serves 4
Brussels sprouts are a fantastic seasonable vegetable, best when purchased from late August through March when they are small and lime green. Don’t miss out on this delectable dish. Fresh Brussels sprouts are nothing like the stinky mush you were forced to eat as a kid.
2 tablespoons extra virgin olive oil
1 cup cleaned and quartered fresh Brussels sprouts (small)
2 cloves garlic, minced
½ teaspoon red pepper flakes
Sea salt, to taste
Black pepper, to taste
6 eggs, beaten
2 slices whole wheat toast, buttered
1 Preheat oven to 300°, and place your 8-inch nonstick sauté pan over medium heat. Add the olive oil to the pan and allow it to heat up. Sauté the Brussels sprouts with the garlic and red pepper flakes, and season them with a pinch of salt and pepper.
2 When the Brussels sprouts are bright green and begin to soften, pour in the eggs. Disperse the Brussels sprouts evenly in the pan. Allow the eggs to cook for 1 minute.
3 Sprinkle another pinch of salt and pepper evenly over the eggs. Put the entire pan in the center of the oven for 10 minutes.
Swap It
Use fresh broccoli or cauliflower instead of the Brussels sprouts, following this recipe exactly.
4 Using a pot holder or dry towel, remove the pan from the oven and run a heat-resistant spatula around the outside of the frittata to make sure it will release. Slide it out onto a cutting board and, using your chef knife, cut it like a pizza.
5 Serve warm, with 2 pieces of frittata fanned over a half-piece of toast (cut on a diagonal).
Did You Know This Crap?
Brussels sprouts are part of the cruciferous or mustard family, which includes broccoli, cabbage, and cauliflower. They taste a lot like cabbage but have a slightly milder flavor. Look for bright green Brussels sprouts without black spots, holes, or yellow leaves. The stem ends should be clean and white. They should not have a strong smell, so avoid sprouts with a pronounced cabbage odor. To wash properly, drop the sprouts into a bowl of lukewarm water and leave them there for ten minutes. Rinse in fresh water, trim the stem ends, but don’t trim them flush with the bottom of the sprouts, because you don’t want the outer leaves to fall off during cooking. If you cook Brussels sprouts whole, cut an X about onesixteenth of an inch into the stem end to ensure faster and more even cooking. Insert a knife tip into the stem end to determine if done; the stem end will be barely tender.
Let’s Get Hoppin’
Braised Rabbit
Serves 6
Don’t shy away from rabbit just because you like the Easter bunny. Ask your butcher to order it for you. Expand your culinary tastes; you won’t be sorry! Cut the celery, carrots, and onions thick so they don’t cook too quickly.
¼ cup olive oil
6 rabbit hind quarters (legs plus thighs)
Sea salt, to taste
Black pepper, to taste
2 cups large dice yellow onion
1 cup large dice carrot
1 cup large dice celery
¼ cup chopped garlic
Chipotle, minced (depending on the heat you want, use 1 tablespoon for mild, 2 tablespoons for medium, and ¼ cup for hot)
2 tablespoons ground cumin
3 cups vegetable stock
15 ounces canned, crushed tomato
¼ cup chopped fresh cilantro
1 Preheat oven to 400°. Put your Dutch oven on the stove, turn to medium-high heat, and add the olive oil.
2 Season the rabbit evenly with salt and pepper.
3 When the olive oil has begun to smoke slightly, use your tongs to lay one leg, skin side down into the oil. Let it brown for about 1 minute, and then turn it slightly to begin browning the other side. Once it is golden on both sides, remove from the pan and put on a clean plate, and begin again. Repeat the process for all the legs and thighs, and feel free to brown more than one at a time. Three should fit comfortably in a Dutch oven without overcrowding.
Swap It
If you can’t bring yourself to buy rabbit, you can substitute chicken legs and thighs in this recipe.
4 Reduce the heat in your pan to medium, and add the onion, carrot, and celery. Move them around in the pan using a heat-resistant spatula so they cook evenly. When they have begun to soften and caramelize slightly, add the garlic, chipotle, and cumin. Allow this to cook together for 1 minute, seasoning lightly with salt and pepper.
5 Add the stock and tomato, and bring it up to a simmer. Turn off the heat, and bury the rabbit beneath the sauce in the pan. Sprinkle with a pinch more of salt and pepper. Cover the pan, and put it in the oven for about 1 to 1½ hours. When the meat is peeling away from the bone, the dish is ready. 6You
6 You can serve the quarters as entrée portions with Mashed Magnificence (p. 174) smothered in the vegetable-rich braising liquid. Or you can let the rabbit cool slightly, and shred the meat off the bone. Toss it with sauce and pasta, or serve it wrapped in corn tortillas with sauce on the side. Garnish with lots of chopped cilantro.
Did You Know This Crap?
Most Americans have never tasted rabbit, yet it is considered one of the most nutritious and delicious meats availa
ble. Rabbit meat is higher in protein, yet lower in fat, cholesterol, sodium, and calories than other meat.Many other countries including Europe, Australia, and Asia enjoy rabbit as part of their regular diet. It tastes like chicken with a subtle, gamey flavor.
Oh Lamby Boy!
Serves 8
This shepherd’s pie recipe is high on the wow factor. The presentation is outstanding, and no one will know how easy this one-pot wonder is to prepare!
¼ cup olive oil
4 lamb shanks,
½ pound each
Sea salt, to taste
Black pepper, to taste
¼ cup all-purpose flour
2 cups large dice yellow onion
1 cup, peeled and cut in one-inch lengths on the bias, carrots
1 cup, cut in one inch lengths on the bias, celery
4 tablespoons unsalted butter
¼ cup chopped garlic
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
2 bay leaves (preferably fresh, but can substitute dried in equal portion)
4 cups vegetable stock
3 pounds small Yukon gold potatoes, halved
¼ cup chopped fresh
Italian parsley
1 Preheat oven to 400°. Put your Dutch oven on the burner, heat to medium-high heat, and add the olive oil.
2 Season the lamb shanks heavily with salt and pepper; don’t worry about overseasoning. Dust them lightly with flour.
3 When the olive oil begins to smoke slightly, use your tongs to lay the lamb shanks on their sides into the oil without overcrowding them. Let them brown for about a minute, and then turn them slightly to begin browning the next section. Once they are brown on all sides, remove them from the pan.
4 Reduce Repeat this for all the shanks. the heat in the pan to medium, and add the onion, carrot, and celery. Move them around in the pan using a heatresistant spatula to help cook them evenly. When they have begun to soften and caramelize slightly, after about 10 minutes, add the butter and allow it to melt. Add the garlic, thyme, rosemary, and bay leaves and allow this to cook together for 1 minute.
Gourmet Meals in Crappy Little Kitchens Page 12