Braised Red Cabbage – That is All

No matter how basic or boring an ingredient or dish is, I can usually come up with something to pontificate on, but for this lovely braised red cabbage recipe, I’ve got absolutely nothing.

I could go on about how I’m not sure what that color red is called, but I did that in the video. I could joke about taking one for the team, and keeping this side dish purely vegetarian for a change, but there’s nothing funny about not adding bacon.

I could suggest a few easy ways to turn this into an amazing one-dish meal, by adding some smoked sausage or leftover pork ribs, but that’s probably so obvious that I’d be insulting your intelligence.

Or, I could have gone into a great, old prep cook anecdote about how I won $10 from a pastry chef in 1987 by juggling red cabbages on the hotline during service, but that would have meant making up the story, since it was actually cantaloupes.

No, I’m not going to mention any of that. Ill simply suggest that if you want an easy, gorgeous looking, and very tasty vegetable side dish, then you should give this a try soon. Enjoy!

Ingredients for 4-6 portions:

2 tbsp butter

1 small Red cabbage, sliced thin, about a 1 1/4 pounds

1/3 cup water

1/4 cup red wine

2 tbsp red wine vinegar, or to taste

2 tbsp white sugar

pinch of caraway seeds

salt and pepper to taste

*Note: there are SO many ways to tweak this recipe! Raisins, currants, shallots, onions, leeks, apples, and pears are just a few things that rock in this recipe.

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Pomegranate Braised Lamb Shoulder – “Seasoned” Perfectly

This pomegranate braised lamb shoulder is about as seasonally appropriate as it gets, and one of the best things I’ve tasted in a long time. Actually, that’s not technically true, since I ate this same dish at the neighborhood restaurant I stole the idea from last week.

The place is called, Bar Bambino, and if you’re ever in San Francisco, you should give it a try. Anyway, I was so impressed by the combination of fall flavors, colors and textures that I decided to replicate it here. I think it’s a gorgeous plate of food, and all modesty aside, it tastes even better than it looks.

As I joke about in the video, braised lamb is pretty tough to screw up. Simply cook it until it’s tender, and if it isn’t quite succulent enough, leave it in a bit longer. That’s the reason that shoulder chops work so well, as they have the right amount of fat and connective tissue for the long, slow braise.

By the way, if you don’t have a large skillet with a lid like I used here, simply transfer everything into a Dutch oven before putting it in the oven. In a pinch, you could even do this in a stockpot, on top of the stove, over very low heat.

Anyway, the timing is perfect for this lovely fall meal, especially with the roasted pumpkin I used to dress up the plate. I will show you that simple procedure in a future video soon. In the meantime, I really hope you give this a try. Enjoy!

Ingredients for 4 servings:

3 lbs thick-cut lamb shoulder chops (of course this would work with shanks as well)

salt and pepper to taste

vegetable oil as needed

1 sliced onion

4 cloves sliced garlic

2 cups pomegranate juice

1/3 cup aged balsamic vinegar

1/4 tsp dried rosemary

8 whole mint leaves, plus more to garnish

1/4 tsp hot chili flakes

1 tbsp honey, or to taste

1 tbsp freshly sliced mint leaves

1 tbsp pumpkin seeds

2 tbsp Pomegranate “jewels”

View the complete recipe

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Creole Crab Corn Chowder – Let the Good Clichés Roll!

It’s so trite to say that something is only as good as the ingredients that go into it. Everyone knows that, right? It’s just common sense. Except, there I was, eating a very good bowl of crab and corn chowder that could have, should have, been very great; but it wasn’t because I didn’t remembered that old cliché.

As I mention numerous times in the video, this would ideally be made in the middle of summer, with ears of fresh, sweet-as-sugar corn. If that’s not seasonally possible (i.e., you’re doing a Mardi Gras themed recipe in winter), you can make a perfectly fine version using a premium-quality, extra-sweet, frozen corn. Or, you can do what I did.

I used an old bag of budget-brand corn I found in the freezer. The odd thing is, I’m not sure where it came from, or what it was purchased for. There are things like vodka and fair-trade coffee beans that somehow appear in my icebox as if placed there by invisible kitchen gremlins (btw, that would make a pretty cool name for a band), and I can only assume that’s how the corn got in there.

So, while I could have just walked two-blocks, and bought an expensive bag of something sweet and delicious, I instead went ahead and used a product that only a prison warden could love. The good news is that even with the almost-flavorless corn, this chowder was very good, so if you do as I say, and not as I clichéd, yours will certainly rock.

If you’re from New Orleans, I’d love to hear if they make anything similar to this. As I admit in the video, this is not my take on some iconic Creole recipe, but a simple soup inspired by those ingredients and style of cooking. Anyway, I hope you give it a try soon, and laissez le bon (corn) temps rouler!

Ingredients:

2 tablespoon melted butter

1/2 cup diced onion

1/2 cup diced bell pepper, or jalapeno, or combination of any sweet/hot peppers

1/2 cup diced celery

salt and pepper to taste

1/4 teaspoon cayenne pepper

1/2 teaspoon Old Bay

1 1/2 tbsp flour

3 1/2 cup water or stock, divided (2 1/2 for the pot, and 1 cup for the blender)

1 pound sweet corn kernels, divided
2 cloves peeled garlic

8 oz fresh crab meat, divided

1/4 cup cream

1 tsp sweet Spanish paprika, or to taste

green onion to garnish

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Fish Stew – Sexy Is As Sexy Does

You often hear people describe food as “sexy,” but I’ve always believed it’s really more the occasion and company that makes a meal sexy. Put your Valentine across a candlelit table, pour a couple glasses of wine, and no matter what you serve up, sexiness will ensue.

Having said that, it certainly doesn’t hurt to hedge your bets and serve up a naturally sensuous dish like this simple, but sophisticated fish stew. This is great for you less than confident cooks, since your timing doesn’t need to be that precise. Did I mention there’d be wine around?

You can actually do everything ahead, up until adding the fish if you want. Since the pieces will cook in between 5 and 10 minutes, when you’re ready to eat, simply bring the mixture to a boil, add the fish, and simmer until done. You can also hold the stew over very low heat for a good 15-20 minutes without major problems, in case, well, you know.

By the way, make sure you check and see if your dining partner likes fish and wine, as this would be a horrible choice if they don’t. If they do, you’re in business. Almost any type of fish or shellfish will work in this, as well as any small, cute potatoes. Just don’t forget to peel the middles, as its kind of a big deal. I hope you give this a try soon. Enjoy!

Ingredients for 4 portions:
2 tbsp butter

1 large leek, chopped

1/2 cup sliced shallots

1/2 tsp salt, more to taste

3/4 cup white wine

1 1/4 cup chicken broth

1/2 cup sliced fennel root

1 pound small red potatoes

cayenne to taste

1/2 cup cream

1 pound boneless fish filets

1 tbsp chopped tarragon

View the complete recipe

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Baked Crab and Artichoke Dip – A Snack So Nice You Finish it Twice

Nothing says, “this party rocks” like a creamy, cheesy, baked dip, and when you’re talking about a hot crab and artichoke dip, people have been known to put an extra choice word or two before “rocks.” If only there were a big event coming up soon to test this theory.

Not only is this additive dip easy to make, it works with any budget. You can load it up with the finest fresh crab, use frozen or pasteurized lump crab meat, or even canned in a pinch. By the way, (and off the record) I’ve had these made with fake crab, and it wasn’t bad at all.

While the loaf of bread base does make for a nice presentation, not to mention recycled after party snack food, you can simply bake this in a casserole dish as well. As I mentioned in the video, I had a little extra leftover, and if this happens to you, give it a try as a stuffing for ravioli, wontons, or other dumpling-like delivery systems.

No matter which team they’re rooting for, all your guests will be cheering for more of this delicious baked dip. By the way, nothing beats watching your friends play tug-o-war with the crust once the dip is gone. I hope you give it a try soon. Enjoy!

Ingredients for 12 portions of Baked Crab and Artichoke Dip:

2 (8 ounce) packages cream cheese

1/2 cup sour cream

1/4 cup mayonnaise

1/2 cup finely diced red bell pepper

1/3 cup chopped green onions

3 cloves garlic, minced

2 tsp fresh chopped tarragon leaves

zest and juice from 1 lemon

1 tsp Worcestershire sauce

salt and pepper to taste

cayenne to taste

1 pound lump crab meat, drained

1 (14-oz) can artichoke bottoms

6 oz white Cheddar cheese, divided

1 large round or oval loaf sourdough bread

About 30 min at 375 degrees F.

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Grilled Tuna with Freshly Grated Horseradish Sauce – Giddy Up Taste Buds Giddy Up!

Whenever I hear people say you shouldn’t ruin fresh fish at the sushi bar by dipping it in copious amounts of wasabi-spiked soy sauce, I think to myself, yeah, but thats how I like it. Sometimes I just dont care about "overpowering the natural flavors," and this grilled yellowfin tuna with freshly grated horseradish sauce recipe is one of those times.

I saw a nice piece of fresh horseradish root on a recent trip to the market, and since I love the combination of salty soy sauce and searing, nasal-clearing wasabi, I decided to try a similar preparation with a couple grilled tuna steaks.

The recipe is very straightforward, and the only piece of special equipment you will need is a microplane-style grater, so you can turn the aromatic radish into a fine, white snow. As is custom, Ive listed my best guesses on the ingredient amounts below, but consider everything in this, "to taste." I didnt use citrus, as I went with the tomato slices, but that would surely work too.

By the way, I did a little research (very little), and read that some believe the term "horseradish" comes from the fact that horses were once used to crush the spicy roots under-hoof before being grated. Unless those were some very well-trained (and regular) horses, and they were wearing some kind of sanitary horse slippers, Im not sure that was such a great method.

If you dont find fresh horseradish, give this a try with finely grated ginger. I cant believe that wouldnt work quite well. Also, as I mentioned in the video, this same condiment would be lovely with all kinds of fresh grilled seafood. Enjoy!

Ingredients (for 2):

2 (8-oz) tuna steaks, lightly oiled

2 tablespoon soy sauce

2 tablespoon seasoned rice vinegar

1/2 teaspoon sambal chili sauce

1-2 tablespoons freshly grated horseradish root, plus more as needed

4 sliced sweet cherry tomatoes

1 tablespoon minced green onion to garnish

View the complete recipe

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Hot Wheels Pasta – Your Taste Buds Will Be Rollin on Dubs

It only happens once every couple years or so, but sometimes I’ll think of the name of a recipe before I actually have the recipe. This summery, hot wheels pasta is one such dish. Not sure how “hot wheels” popped into my brain, but pop it did, and the next thing I knew I was at the market buying a box of rotelle.

So the “wheels” part was easy, but what about the “hot?” Just as easy, thanks to an assortment of hot and sweet pepper rings. I used about two-thirds hot peppers to one-third sweet, but you’ll obviously adjust to your personal tolerance. The zucchini provided a nice balance, although this is the kind of pasta that will accept any and all other summer veggies.

Besides what to add, you also have a lot of flexibility when it comes to the final taste and texture. I tend to like my peppers and squash just barely tender for this, but if you cook the sauce a few extra minutes before adding the pasta, you will get a softer, sweeter sauce. My version was a little more bracing, with some bite left to it.

On the other hand, you could cook everything even less, and have what would basically be a hot pasta and vegetable salad. Regardless, no matter what you add, or how long you cook it, I hope you’ll be driven to try this great recipe soon. Enjoy!

Ingredients for 4 portions:

2 generous cups dry rotelle pasta

2 zucchini, sliced

2 to 3 cups of sliced pepper rings, seeded

2 tbsp olive oil

1/2 cup green onion

1 anchovy filet

3 garlic cloves, minced

salt and pepper to taste

2 cups prepared tomato sauce (use a pinch of sugar if sauce needs it)

3/4 cup chicken stock

Italian parsley

grated Parmigiano-Reggiano

View the complete recipe

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Drunken Mussels – Way Fewer Than 12 Steps!

This seriously delicious drunken mussels recipe is one of the quickest shellfish preparations known to man. Bring a flavorful, wine-based broth to a boil; add mussels and cover; cook until they open, and eat. That’s it!

Of course, before this big bowl of awesome can happen, you need to get everything prepped and ready to go. You long time foodwishers know this is called “mise en place,” which is just culinary lingo for organizing your ingredients.

Speaking of ingredients, most large seafood departments stock P.E.I. mussels, but if you can’t find them, this works beautifully with clams as well. Clearly, this is one of those primary recipes that can be twisted and tweaked in hundreds of ways by using different beverages, peppers, citrus, and herbs. I hope you give this a try soon. Enjoy!

For 2 Portions:

2 pounds mussels

2 tbsp butter

4-5 cloves of garlic minced

red pepper flakes to taste

zest from one large lemon

2 cups white wine

freshly ground black pepper to taste

handful of chopped Italian parsley

grilled bread and lemon to garnish

View the complete recipe

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“BBQ” Broiled Red Snapper – This One’s For the Haters

There’s a fairly large population of folks who just don’t like fish. I’m not talking about people with allergies, but those poor souls who’s worst nightmare is arriving at a dinner party, only to find out the main course is fish. Their reasons are as diverse as they are unfortunate.

Well, this broiled red snapper recipe may be just what the doctor ordered. Normally we don’t want to cover up the delicate flavors of the seafood, but in this case, we have no choice. It’s not like you can’t tell you’re eating fish, but close enough.

By the way, the last time I made red snapper, a few people wondered out loud if that was a wise choice, sustainability-wise. I believe the variety I used was local and not in danger, but I know it’s on some no-eat lists. However, things may be looking up for red snapper in the Gulf.

I just read that there appears to be an abundant red snapper population there, and fishermen are anxiously waiting for the bureaucratic powers that be to raise the limits. You can read more about that here. Of course, this will work with any white fish, so I hope you give it a try soon. Enjoy!

Ingredients:

2 (7-oz) red snapper filets

2 tbsp mayonnaise

1 tbsp lemon juice

1 tbsp bbq sauce

salt and cayenne pepper to taste 

View the complete recipe

Bonus Red Snapper Info

I have no way to verify whether this info is accurate, but I found it compelling and wanted to share. 

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Pizza Sauce – Let’s Play ‘Hide the Little Fish’

I can assure you that the anchovies in this pizza sauce recipe are there for the subtle saltiness and unique savoriness they provide, and not just so you can tell your friend (the one who really hates anchovies) that they just ate some. Could it be for both? Sure.

This pizza sauce recipe represents a new and improved version of the one we posted way back in 2007. We snuck in some of the aforementioned fish, and we’re also using both fresh and dried oregano. I love this sauce. If there’s a tastier, all-purpose pizza sauce recipe out there, I haven’t tried it.

Convention wisdom says that great pizza is all about the crust. Which is certainly a huge factor, but if you were given the choice between a great crust topped with a bad sauce, and a grocery store crust made with a delicious, world-class sauce, which would you prefer?

Texture aside, no mater how theyre combined, flour, water, and yeast can only taste so bad. But, a terrible sauce can actually make a slice of pizza inedible. I can’t remember ever not eating a piece of pizza because the crust was so awful, but Ive given up after biting into an inferior sauce before.

Of course, around these parts the argument is completely academic since we’ve not only provided you with a plan for perfect sauce, but given you several great pizza dough recipes, like our famous no-knead pizza dough, as well as the venerable Wolfgang Puck California-style dough recipe. I hope you make pizza soon. Enjoy!

Ingredients (makes about 3 cups):

3 tbsp olive oil

2 anchovy filets

4 cloves garlic, minced

2 tbsp chopped fresh oregano

1/4 tsp red pepper flakes, or to taste

1/4 tsp dried oregano

1 can (28 oz) whole peeled “San Marzano” tomatoes

salt and pepper to taste

1/2 tsp sugar

very small pinch baking soda

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Pickled Ginger Asian Pear Coleslaw – Holiday Slaw 2012 Edition

I’m not sure when this relatively new tradition started, but for whatever reason, I like to come up with a new and interesting coleslaw to serve at Thanksgiving. With all the rich, heavy foods that the holiday table brings, I really enjoy the contrast these cold, crisp, bracing salads provide.

I’ve been doing this for five or so years now, and this may be my favorite version. Just adding the always interesting Asian pear to a standard coleslaw would’ve been a nice enough touch, but what made this so special was the subtle heat from the pickled ginger.

I can just imagine how great that piquant punch is going to work with roasted turkey, and while I still have weeks to wait for official verification, I’m pretty confident. I’m also confident you’ll be able to find some pickled ginger, especially if you have any sushi bars near you.

By the way, this is not one of those “make the day before” coleslaws. You want everything fresh and crisp, and if you leave it overnight, not only will it get soggy, but it will be way over-marinated. You can make the dressing beforehand, as well as slice up the ginger and cabbage, but wait until an hour before the dinner to cut the pear and toss everything together.

Anyway, if you’ve never considered a coleslaw for one of your holiday side dish selections, I hope this unusual, but very delicious variation inspires you to give it a try. Enjoy!

Ingredients for 6 servings:

1/2 small green cabbage, thinly sliced

1 large Asian pear, thinly sliced

1/3 cup finely sliced pickled ginger

1/4 cup sliced green onions

1 tsp toasted sesame seeds

For the dressing:

1/2 cup mayonnaise

1/3 cup seasoned rice vinegar

1/2 to 1 tsp yellow miso paste, or to taste

hot sauce to taste (I used sriracha)

*Best if tossed together no more than an hour or two before service.

View the complete recipe

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Tarte Tatin – See What the Others Aren’t Willing to Show You

When I looked at some other tarte tatin recipes on YouTube, I noticed that very few showed the “flip on to the plate” step. They would just skip from the out of the oven shot to the final beauty shot. The reason of course, is that very few tarte tatins come out of the hot pan perfectly, and if they showed that, then you may not think they are as awesome as their profile says they are.

So, it’s with much pride that I show you the whole ugly scene that is the tarte tatin dismount. The good news is, it’s very simple to slap everything back on the crust before it cools, and none will be the wiser. This is even easier if you’re doing a version with very soft and tender apples and lots of caramel, which is my preference, as you’ll see.

If you do a Google image search for a classic, old recipe like this, you usually see a lot of photos that look alike, but that’s not necessarily so with tarte tatin. You’ll see an amazingly diverse array, which is fascinating since they were all made with the same few basic ingredients. Most of this is a result of cooking time in the pan before baking.

Some feature firm, barely cooked apples, while others cook the fruit all the way down to a buttery, caramelized jam. The beauty of a recipe that uses just pastry dough, butter, apples and sugar to make the magic, is that no matter how yours comes out you’ll enjoy it. Of course, you’ll want to hedge your bets with some vanilla bean ice cream to be safe. I hope you give this classic French treat a try soon. Enjoy!

3 large apples, quartered

3 tbsp butter

3/4 cup sugar

pie dough for a single crust

View the complete recipe 

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Butternut Squash and Mascarpone Gnocchi – I Don’t Like Gnocchi But I Love These!

When I tell people I don’t like gnocchi, I always have to clarify that I’m talking about the traditional, potato-dough style dumplings, and not the much easier and lighter, cheese-based versions, like this one featuring butternut squash and mascarpone cheese.

Unless created by the hands of a true master, traditional potato gnocchi are too often dense, gummy nuggets of disappointment. However, as temperamental as the classic recipe is, these cheesier, low-starch versions are really quite simple.

These are often made with drained ricotta, and you are welcome to substitute, but here we’re going with mascarpone, a very rich and luscious Italian-style cream cheese. Along with Parmigiano-Reggiano, all you need besides the cheese is some cooked squash, and just enough egg and flour to keep it all together.

Once your mixture is done, and you let it firm up overnight, you have a few options as far as final service. You can follow the spoon-boil-fry-serve method seen herein, or you can do the spoon-boil part ahead of time, and then fry in the sage butter when ready.

If you do want to make these ahead, simply fish them out of the boiling water as they’re cooked, draining well, and place on a plastic-wrapped sheet pan to cool. Once cooled to room temperature, they can be carefully wrapped up (in a single layer), and kept in the fridge for at least a day, until you’re ready to crispy up in the butter.

Either way, prepare your palate for some incredibly light, tender, and delicious gnocchi. You can use them for a first course, like I did here, or as a very special side dish to some roasted meat. I really hope you give these a try soon. Enjoy!

Ingredients for about 12 appetizer-sized portions:

2 cups cooked butternut squash

1 cup mascarpone cheese, or cream cheese, goat cheese

2 large eggs

1 1/2 tsp salt

2 oz (about 1/2 cup) finely grated Parmigiano-Reggiano (if you’re going to use fake Parmesan cheese for this, don’t even bother)

1 packed cup all-purpose flour

1 stick unsalted butter for frying, used in batches

cayenne, salt and pepper to taste

1/4 cup sliced sage leaves

View the complete recipe

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Steak Pizzaiola – Better Late Summer Than Never

I’ve been wanting to post this steak pizzaiola recipe for a while now, but was bidding my time, waiting for those perfectly ripe late-summer tomatoes before trying it. 

Of course, those have been available around here for many weeks, but every time I’d buy some, I’d quickly use them on sandwiches, salads, etc., before getting to make this great dish. Hey, a BTL can be very seductive.

Well, I’m happy to announce I was finally able control my will power, and saved enough for a beautiful bowl of concasse, which is the soul of this superb sauce. Speaking of concasse – which is nothing more than a fancy French culinary term for peeled, seeded, and chopped tomatoes – I’ll be posting a video for how to do those on Tuesday, so stay tuned.

Like virtually every recipe we post, there are hundreds of ways to make pizzaiola; from versions featuring slowly braised tough cuts, like chuck or rump roast, to quickly seared tenderloin medallions, like I used here. The one thing most people agree on is that you should, if at all possible, use really fresh, very sweet, vine-ripened tomatoes.

Having said that, this would work with some finely chopped, canned San Marzano tomatoes in a pinch. I also encourage the use of both dried and fresh oregano, which I think work great together in this quick sauce. Anyway, I really hope you have access to some beautiful tomatoes, and that you give this steak pizzaiola recipe a try soon. Enjoy!

Ingredients:

1 pound beef tenderloin steaks, cut into 4 medallions

salt and pepper to taste

1 tbsp olive oil

1 cup mushrooms

2 tsp butter

1 cup sliced or diced sweet and/or hot peppers

4 cloves crushed garlic

1/2 cup white wine

1 cup finely chopped, peeled and seeded tomato (aka concasse)
pinch of hot chili flakes
1 tsp balsamic vinegar

1/4 tsp dried oregano

2 tbsp chopped fresh oregano

toasted bread and mozzarella, optional

View the complete recipe

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“Pad Thai” Popcorn – How Five Seconds of Late Night TV Changed the Future of Caramel Corn

Every once in a great while, I get a food wish from someone I admire and respect so much that I just can’t say no. This “Pad Thai” popcorn recipe was their latest request, and as always, I was more than thrilled to make this very influential person’s snack dream come true. Who is this mystery foodie? Me!

I was channel surfing late one night, and caught the very tail end of a show featuring a hot spot in Charleston, SC, called The Gin Joint. The theme was unique bar eats, and the host was talking about something called, “Pad Thai” popcorn. What was that?

I heard those words, and saw maybe five seconds of footage of what looked like caramel corn in a basket, and that was it. Frustrated, but quite excited, I jumped online to find the bar’s website, and hopefully the recipe. Nothing.

There were a few links with people talking about it, and a couple cell pictures, but no actual official recipe to be found. So, I decided to give myself a food wish – figure out how to recreate this extraordinary-sounding snack. I decided to simply fortify a standard caramel corn recipe with peanuts, lime, hot chilies, fish sauce, and cilantro.

Maybe it was beginner’s luck, or the collective consciousness of all the poor souls who’ve tasted that popcorn and desperately wished they could make it at home, but it came out incredibly well. Crispy, crunchy, sweet, spicy, aromatic, and awesome! You know I’m a fan of the hyperbole, but it’s with all sincerity that I say, this may be the greatest caramel popcorn-related snack breakthrough since balls.

By the way, since this was my first attempt, please feel free to adjust the ingredients amounts and report back. I think next time I’ll add a bit more lime and fish sauce, for a little extra kick. I may also explore using tamarind juice and/or palm sugar. Anyway, I hope you give this unbelievably addictive “Pad Thai” popcorn a try soon. Enjoy!

Ingredients for about 8 cups of Pad Thai Popcorn:

1/3 to 1/2 cup popping corn kernels (roughly 8 cups prepared popcorn)

1 cup finely chopped dry-roasted, salted peanuts

1/4 cup chopped cilantro

For the caramel sauce:

1/2 cup packed brown sugar

1/4 cup vegetable oil

1/4 cup corn syrup

2 or 3 tsp fresh lime juice

1 tbsp freshly grated lime zest

1 1/2 tbsp Asian fish sauce (fyi, if you dont use fish sauce, youll have to add salt)

1 rounded tablespoon Sambal red chili sauce, or very finely diced fresh hot chilies

rounded 1/4 teaspoon baking soda (not baking powder)
*bake 45 minutes at 250 degrees F., tossing 3 or 4 times during the cooking.

View the complete recipe

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Italian Rice Croquettes aka Rice Balls aka Arancini – Back by Popular Demand… Aunt Angela and Uncle Bill D’Arduini!

I just flew back from New York, and boy, are my jokes tired (as you’ll hear). So is everything else, and there’s no rest for the weary as I pack for a quick trip to see the team at Allrecipes.com in Seattle. So, time is short, and I’m posting this incredibly delicious Italian rice croquette recipe, sans extra wordy article.

There isn’t much to add anyway; what you see is what you get. This great appetizer was filmed at a recent family dinner at my Aunt Angela and Uncle Billy D’Arduini’s, and if they sound familiar, they should! They’ve been featured on the blog numerous times; in such smash hit recipes as, Cabbage Rolls, Chicken D’Arduini, and Homemade Pasta.

You can definitely do this recipe completely vegetarian, by skipping the giblets, or switch those out for almost any other cooked meat. Sausage, prosciutto, or ham are just a few of the many options.

When it comes to the rice, we used a standard long rain, and went with a 2 parts water to 1 part rice ratio. You want fully hydrated and completely cooked grain. Al dente rice is not going to work here. Slightly overcooked is not a problem.

Anyway, Id like to thank Aunt Angela and Uncle Bill for sharing their recipe, and I hope you can give it a try soon. It would be a great addition to any party menu. Enjoy!

Ingredients:

*Sorry, I never found out how many this makes, but I’m guessing about 70-80

2 pounds cooked chicken giblets (gizzards and hearts)

2 cups rice cooked in 4 cups salted water

2 cups grated Parmesan cheese

2 tbsp parsley, optional

1/4 cup breadcrumbs

2 large eggs

1/2 cup marinara sauce

salt and pepper to taste

plain breadcrumbs, as needed

vegetable oil for frying

lemon wedges

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Old Fashioned Cracker Dressing Stuffing – Do You Dare

Here we go again, delving into the treacherous topic of changing up your traditional Thanksgiving side dishes. This time, it’s an old-fashioned cracker dressing vying to be that surprise, uninvited guest.

Sure some you alternative lifestylists may go for the cornbread, but generally, bread-based variations rule the day. There’s a great reason for this; they’re easy, delicious, and most importantly, very familiar. Therein lies the problem.

Why mess with past success? Your loved ones wait all year for your Thanksgiving feast, so why take the chance of disappointing them on the big day? You have the entire rest of the year to do that.

Anyway, I’m not going to try and convince you that this is a superior dressing, or that you should change your regular routine, but if you’re someone whos looking for a change of pace dressing, that’s still very familiar and comforting, this could be the one.

Of course, you can use whatever ingredients you normally add to your bread dressing, and it should work just the same. By the way, I never stuff my turkey, so if you choose to use this as a stuffing, please refer to the roughly one million Thanksgiving turkey cooking guides linked online. Enjoy!

Ingredients for 16 portions:

1 pound saltine crackers (4 sleeves)

1/2 cup butter

1 large or 2 small yellow onions, diced

3 or 4 ribs of celery, diced

1 tsp salt, or to taste

1/2 tsp freshly ground black pepper

cayenne to taste

1/2 tsp dried sage

1/2 tsp dried thyme

1/2 tsp dried rosemary

2 3/4 cups chicken or turkey broth

1/2 cup cream or milk

1 or 2 eggs

*Tip: you can cook a small nugget in a pan and taste for seasoning

Bake at 375 degrees F. for bout 45 minutes

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Coconut Milk Rice Pudding with Fresh Mango – I Don’t Like Rice Pudding But I Love This!

I’m not a big fan of rice pudding, but curiosity got the best of me, and I needed to find out how much better/different a version would be that used Arborio rice, and the same basic technique as a savory risotto. 

In addition to trying out a new cooking method, I also wanted to sneak in some coconut milk for a little tropical twist, and I’m happy to report great success on both fronts. The Arborio produced a wonderfully creamy texture, and unlike tradition long-grain rice pudding, the grains of rice maintained a certain textural integrity, instead of just disappearing into one big, starchy mass.

The coconut milk gave the pudding another layer of subtle sweetness, and also inspired the fresh mango garnish, which really elevated these bowls of comforting goodness. Of course the mango is optional, and you’re welcome to take your chances with raisins, preferably golden ones. If desired, those can be added at the same time as the sugar and salt.

Speaking of bowls, I generally don’t make dessert for three (except this one time, at band camp…), but I had some new porcelain ones I wanted to use, and didn’t bother to check the volume before ladling in the sweet porridge.

Despite my “odd” yield, you should get four nicely sized portions from the amounts below. And yes, if you can’t find coconut milk (which you can), simply use all milk. I hope you give this coconut milk rice pudding a try soon. Enjoy!

Ingredients for 4 portions:

1 tbsp butter

1/3 cup Arborio rice (Note: I haven’t tested this recipe using regular rice, so no idea if that will work here. My instincts tell me, not nearly as well)

1 cup coconut milk

2 3/4 to 3 cups milk, or as needed

1/4 cup white sugar

1/8 tsp vanilla

salt to taste

1 egg yolk, beaten with 2 tbsp milk

For the garnish:

1/4 cup finely diced mango

pinch of Chinese 5-Spice

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