LED ZEPPELIN – Bougaewythe Stew

CLASSIC ROCK BANDS RECIPE #17

LED ZEPPELIN

BOUGAEWYTHE STEW

A TRADITIONAL, YET UNORDINARY, LAMB STEW

 

I’ve been saving this one for a while.  The mighty Led Zeppelin.  The kings of Classic Rock N Roll.  Most people’s favorite all time band … and mine, too.  This recipe comes from the song, Boogie With Stu, from the album, Physical Graffiti, which is really a cover of the Ritchie Valens’ tune from the fifties, Ooh My Head.  So, we get to merge the name together to create our mythical land of Bougaewythe which would ever make J.R.R. Tolkien smile.  Well maybe George R.R. Martin anyway.

The poetic licenses not withstanding we also have full creativity on how to construct our stew.  Once again, I am very partial to lamb as the perfect stew meat especially if our beloved Bougaewythe exists somewhere in the British Isles or Ireland.  I like a more rustic stew that Sam might have made for Frodo one night under the stars, yet we add a few delicacies that a king like Aragorn or a lord such as Ned Stark might have fancied.  On the rustic side I include potatoes and turnips except that instead of a white turnip we use the more tasteful rutabaga.  I also include cream sherry which you don’t find many chefs use in their recipes.  I like the flavor it gives but you can use any type of sherry you want.  And of course, the very upscale inclusion of the porcini mushroom which you find in many Italian stews that is definitely a luxury item.  All in all, this is a very personalized dish perfect for a fictitious place that only exists in its creator’s imagination.  If I ever do start the adult fantasy novel I’ve been planning a lot of Bougaewythe shall be revealed.  Wherever it exists.

 

 

THE RECIPE

 

INGREDIENTS:

½ oz. dried Porcini Mushrooms

¼ cup Olive Oil, divided

2 lbs. Lamb shoulder, cut into pieces

Kosher or coarse Sea Salt, to taste

Fresh cracked Black Pepper, to taste

1 medium Yellow Onion, peeled and chopped

2 large Carrots, peeled and cut into small chunks

12 oz. Dutch Yellow Baby Potatoes, washed, cut in half if necessary, and peeled if desired

1 medium Rutabaga, peeled and cut into bite sized pieces

4 oz. sliced Cremini Mushrooms

3 Garlic Cloves, peeled and chopped

½ cup Cream Sherry. Sherry, Tawny Port, or Madeira

4 cups Lamb or Beef Stock

1 TBSP Rosemary leaves, finely chopped

1 TBSP Thyme leaves, finely chopped

1 cup fresh or frozen Peas, at room temperature

Fresh Mint leaves torn for garnish,

 

COOKING INSTRUCTIONS:

  1. In a small bowl, place the dried Porcini Mushrooms and add just enough hot water to cover. Allow Mushrooms to soak for 20 minutes.  Remove Mushrooms from water and squeeze out as much water as possible for each.  Reserve Mushroom liquid in bowl.  Slice Mushrooms if too large.
  2. In a 5-qt. stockpot heat 2 TBSP Olive Oil on medium high
  3. Add the Lamb and season with Salt and Pepper. Brown on all sides about 8 to 10 minutes.  Remove the Lamb from the pot and keep warm in a bowl.
  4. Reduce the heat to medium low. Add the remaining 2 TBSP Olive Oil to the pot.  Add the Onion, Carrots, Potatoes, and Rutabaga to the pot.  Season with Salt and Pepper.  Cook turning often for 10 minutes.
  5. Add the Cremini Mushrooms and cook 4 minutes longer
  6. Add the Garlic and Porcini Mushrooms and cook 1 more minute
  7. Add the Cream Sherry and raise the heat back up to medium high. Reduce by half.  About 4 to 5 minutes.
  8. Add the Rosemary and the Thyme. Add some more Salt and Pepper to taste and stir a few times.
  9. Add the Stock and the reserved Porcini Mushroom liquid. Bring to a boil then reduce to a gentle simmer.
  10. Simmer uncovered until most of the liquid has evaporated and the stew has a rich thick broth. About 1 ½ hours.
  11. Add the Peas before turning off the heat to cook through for a minute or two
  12. Remove from the heat and serve into soup bowls or shallow dishes. Garnish with torn Mint leaves.

 

WINE PAIRING:  You would expect Tyrion Lannister or Bilbo Baggins to enjoy this rustic stew with a pot of small ale as would one in Shakespeare’s time and a good Stout, Ale, or Porter from England or Ireland would work.  But remember The Imp also was a connoisseur of fine wine and I think that is a better choice here.  This dish is designed to marry well with a lot of red wines traditionally grown along the Mediterranean countries my top choice would be a Rioja from Spain.  Lamb is more delicate than beef and lighter reds often go better especially when it’s off the bone as in this case.  Tempranillo, which is the grape used often exclusively in the Rioja region, is a wine that has the character of both a big bold red yet is also medium to light bodied.  It is my recommendation for this stew, but a lot of other red wines would make sense too.

 

DAVID BOWIE – CHUNKY DORY

CLASSIC ROCK BANDS RECIPE #16

DAVID BOWIE

CHUNKY DORY

BOUILLABAISSE WITH JOHN DORY FILLETS

 

Happy New Year everybody and welcome back to our continuing series on Classic Rock recipes.  I thought since yesterday was David Bowie’s birthday and this week also marks the 2nd anniversary of his unfortunate passing that we kick things off in 2018 with a tribute to the superstar and pioneer of Glam Rock N Roll.  Bowie was a complicated artist, and this is a rather involved classic dish that go hand in hand together.

It’s hard to believe it’s been two years since we got the shocking news David has left us.  But what a legacy he gave us.  I was on the ground floor standing about 25 feet from the stage at his 50th birthday party concert event at Madison Square Garden and that was unfortunately the only time I ever got to see him perform live.  What a great show and what an all-star lineup of guest appearances too.  I’m thrilled to use the album, Hunky Dory, as our pun this week as it’s always been my favorite Bowie album.  Some of his best work is on this album especially Quicksand which is probably my favorite tune of his.  I’m also elated we get to explore one the great dishes of Provence this week.

Bouillabaisse, which is fish soup with Provencal herbs and traditions, never sounds appealing when you learn what the term really means.  That is until you try it and realize how great it really is.  John Dory is a Mediterranean fish that is often used in this dish.  It can be hard to locate in most parts of the United States even in the best restaurants.  If you can’t find it or Turbot which are at the top of the food chain in my opinion when it comes to white fish fillets you can also use Halibut.  All three are similar in that they are flat fish with big meaty, delicious flesh and perfect for seafood served in broth.  This recipe begins with creating that broth for the dish and then accompanying it with John Dory and other seafood.  Trust me it’s not that difficult but it is time consuming and you will see why it’s such a popular dish in the best French restaurants.

 

 

THE RECIPE

 

For the Seafood Stock:  You may use store bought Seafood Stock if you wish to save time)

INGREDIENTS:

3 TBSP Olive Oil

½ cup finely chopped Yellow Onion

1/3 cup Carrot, peeled and finely chopped

1/3 cup finely chopped Celery ribs

Salt, to taste

Ground Black Pepper, to taste

2 Garlic cloves, finely chopped

2 TBSP Tomato Paste

Shells from 1 lb. of Shrimp

Shells from 2 Lobsters (tails and claws only)

5-6 quarts Water

2 Bay Leaves

6 sprigs fresh Thyme leaves

1 Lemon cut in half with juice and pits removed

Small bunch Italian Parsley stems (optional)

 

COOKING INSTRUCTIONS:

  1. In a large 8-quart stock pot heat the Olive Oil over medium heat
  2. Add the Onion, Carrot, and Celery and sauté for 5 minutes. Season with a little Salt and Pepper.
  3. Add the Garlic and sauté 1 minute longer
  4. Create a hold in the center of the pot and add the Tomato Paste. Allow Tomato Paste to sizzle for 15 seconds and then stir in with the vegetables and oil.  Cook 1 minute longer.
  5. Add the Shrimp and Lobster shells and combine. Cook 1 minute longer.
  6. Add the Water and increase the temperature to high. Add the Bay Leaves, Thyme, Lemon halves, Salt, Pepper, and Parsley if using.
  7. Bring to a boil then reduce to a simmer. Simmer uncovered for about 2 to 2 ½ hours.
  8. Remove Lobster shells and Bay Leaves. Pass Liquid through a strainer.  Press down on the vegetables and Shrimp shells to release as much liquid as possible.  Reserve liquid.  You should have about 3 quarts of Seafood Stock.

 

For the Broth:

INGREDIENTS:

1/3 cup Olive Oil

½ medium Yellow Onion, peeled and chopped

1 medium Fennel bulb, chopped (Fennel Fronds reserved and finely chopped)

2 Garlic cloves, peeled and finely chopped

3 Plum Tomatoes, peeled, seeded, and coarsely chopped

½ cup White Wine

6 cups Seafood Stock

½ TSP Saffron threads

1 TSP fresh Thyme leaves finely chopped

1 TSP fresh Chervil or Marjoram leaves

Salt, to taste

Ground Black Pepper, to taste

 

COOKING INSTRUCTIONS:

  1. In a 4-qt. pot heat the Olive Oil over medium low
  2. Add the Onion and Fennel and sauté for 8 minutes
  3. Add the Garlic and cook for an additional 2 minutes
  4. Add the Tomatoes and cook for 2 minutes more
  5. Add the Wine and increase the heat to medium. Cook for 3 minutes longer.
  6. Add the Stock and raise heat to medium high. Bring to a simmer and lower heat to maintain gentle simmer.
  7. Add the Saffron and gently stir. Add the Fennel Fronds, Thyme, Chervil, Salt, and Pepper and continue to simmer for 10 minutes.  Follow the instructions for adding the Seafood and Potatoes next.

 

For the Seafood and Potatoes:

INGREDIENTS:

1 ½ lbs. John Dory filets cut into large chunks

4 oz. cooked Lobster meat

½ lb. live Mussels, scrubbed and debearded

24 Littleneck or Manila Clams, scrubbed

¾ lb. Dutch Baby Gold Potatoes, parboiled for 5 minutes and peeled

Salt, to taste

Ground Black Pepper, to taste

2 TBSP Italian Parsley, chopped

 

COOKING INSTRUCTIONS:

  1. While the Broth simmers add the John Dory fillets to the pot. Increase the heat to maintain a simmer if necessary.  Cook for 5 minutes.
  2. Add the Lobster, Mussels, and Clams and increase heat to a lively simmer. Simmer until Mussels and Clams open.  About 5 Minutes.
  3. Add the Potatoes and turn off the heat. Season with Salt and Pepper.  Allow to cool for a few minutes and garnish with the Parsley.
  4. Serve into large, shallow bowls with French Baguette slices to soak up the broth if desired

 

Serves 4 to 6 people

 

WINE PAIRING:  Since this a classic Provencal dish I highly encourage a White Wine from the region.  Roussanne or Marsanne or a blend of both is the choice of grape.  A White Bordeaux would be an acceptable alternative but stay within the southern regions of France for this wonderful recipe.

SAN DIEGO – Tuna Ceviche

NFL AFC CITIES RECIPE #16

SAN DIEGO

TUNA CEVICHE

 

So, it has come to this.  It’s the final week of the regular season in the NFL and this is the final entry in our series.  I hope I have given you some good ideas you can use for January parties during the playoffs and maybe for the big game come the first Sunday in February.

Who doesn’t love San Diego?  Perfect weather twelve months a year, easy going lifestyles, spectacular beaches, and, of course, great food.  There is no signature dish I’ve come across, but seafood is certainly the dominant choice when it comes to menus in San Diego eateries.  And we will honor that with a very popular appetizer from our Latin American friends, ceviche.

Ceviche is very similar to tartare although seafood is the only protein and it’s usually diced much larger.  A great many sushi restaurants will now prepare it too and that is fitting because ceviche likely has its origins in Peru where Japanese culture has certainly had its influences.  You can use any fish to make a ceviche and it can either be raw or cooked but usually raw.  That is why ceviche needs to be eaten right away so no bacteria can collect on it just like sashimi and that’s why it is imperative you use sushi grade tuna, salmon, etc. when preparing it.  This dish assembles quickly but do not dice the tuna and then leave it sitting out for any length of time.

Happy New Year everybody!  DoinThatRagu.com will return on January 9th with an addition to the Classic Rock Band series we’ve been following since this site’s inception.  There will be another new series later in 2018 that we’ll get excited about soon.  So, keep reading and following and get in the kitchen and start preparing some of these great food ideas from 2017 for your friends and families.

 

 

THE RECIPE

 

INGREDIENTS:

3 TBSP Extra Virgin Olive Oil

1 TBSP freshly squeezed Lime Juice, divided

Salt, to taste

Fresh Ground Black Pepper, to taste

8 oz. Sushi Grade Ahi Tuna, diced into ½ cubes or smaller

½ of a ripe Avocado, peeled, pitted, and diced

¼ cup diced Red Onion

1 Plum Tomato, peeled, seeded, and diced

1 ½ TBSP finely chopped Cilantro

 

PREPARATION:

  1. Make the dressing first. Combine the EVOO, 2 TSP Lime Juice, Salt, and Pepper in a small bowl and stir until blended.
  2. Arrange the Tuna, Avocado, Onion, and Tomato on a rectangular or oval serving plate. Sprinkle with a little Salt and Pepper.
  3. Pour the dressing evenly over the arranged items on the plate. Garnish with the Cilantro.  Squeeze the remaining TSP of Lime Juice over the ceviche.  Serve immediately.

 

Serves two as an appetizer or 4 as a small plate

 

WINE PAIRING:  I am very partial to Sauvignon Blanc as you have probably realized by now.  This dish is perfect for a wine from the Loire Valley in France.  In California even a Fume Blanc will work nicely.  The Sauvignon Blanc from New Zealand is mostly excellent and there are many fine producers.  You usually can’t go wrong there and that would pair very well with this recipe too.

OAKLAND – Black-Eyed Pea Salad

NFL AFC CITIES RECIPE #15

OAKLAND

BLACK-EYED PEA SALAD

 

In the Bay Area San Francisco seems to get all the attention.  But across the bay in Oakland they have their own culture too.  Admittedly in the few times I’ve been to Fog City I’ve only ventured once over to Oakland.  But I got turned on to some great live blues and soul food combination that have stayed with me for a long time.  Soul Food is still very popular in Oakland I read so I want to pay homage to my one and only experience in Oakland.  Which is fitting of course because this is the last year the Raiders play in Oakland before moving to Las Vegas.

There is a lot of great Soul Food out there and not just in the Southeast although it has its origins there.  You can find great Soul Food restaurants in almost every major U.S. city.  We have done a lot of chicken and pork already and will do more again in the coming weeks and months.  These are protein staples for any Soul Food menu as is seafood.  I want to do more sides and vegetables with y’all and this gives me the chance to do a little of both.  Black-eyed peas are a regularly featured side dish in Soul Food cuisine.  Not everyone is fond of them but I am.  I’m doing them as a salad, so you can bring them on a picnic.  I think they are best at room temperature, so they fit any occasion and go great with any meal.

My key addition is roasted red pepper.  This is one of a very select food item group that I don’t mind using from a jar.  It saves a lot of time and you get better consistency.  If you want to make your own.  Turn your oven on to 500 degrees F, rub a little olive oil on a red bell pepper, and place on baking sheet.  When the oven is ready roast the pepper for about 20 minutes until the skin is blackened.  Remove from the oven and place the pepper in a paper bag until cool enough to handle.  When cool enough to handle peel all the skin off the pepper.  Remove the stem and seeds and chop the flesh accordingly.

 

 

THE RECIPE

 

INGREDIENTS:

1 TBSP Olive Oil

1 cup diced Red Onion

2 Garlic cloves, peeled and finely chopped

1 lb. bag frozen Black-Eyed Peas, thawed and drained

½ cup Chicken Stock or more if needed

2 Celery stalks diced

¾ cup Roasted Red Pepper dice (see note above)

¼ cup Extra Virgin Olive Oil

½ TBSP White Wine Vinegar

Juice of ½ Lemon

1 TBSP Sugar

½ TSP Fine Sea Salt or more if desired

¼ TSP Fresh Ground Black Pepper or more if desired

1 TBSP Fresh Tarragon Leaves, delicately chopped

 

COOKING INSTRUCTIONS:

  1. In a medium frying pan over medium heat warm the Olive Oil
  2. Add the Red Onion and sauté for 2 minutes
  3. Add the Garlic and sauté 1 minute longer
  4. Add the Black-Eyed Peas and the Chicken Stock. Cook until all the Stock is absorbed, and the Black-Eyed Peas are heated through.  Add more Stock if necessary.
  5. Remove the contents of the pan into a large bowl
  6. To the bowl add the Celery and Roasted Red Pepper. Stir a few times gently.  Allow to cool a bit before adding the dressing.
  7. In a small bowl combine the remaining ingredients and whisk together until blended thoroughly
  8. Add the dressing in the small bowl to the large bowl. Toss the salad a few times to blend with the dressing and serve.

 

WINE PAIRING:  Once again this is a side dish so it all depends on what you are having with it.  This particular dish will pair better with a lighter, fruitier White Wine.

KANSAS CITY – Barbecue Pit Beans

NFL AFC CITIES RECIPE #14

KANSAS CITY

KANSAS CITY BARBECUE PIT BEANS

 

Everything’s up to date here at www.DoinThatRagu.com.  We have two more entries to go in this series and will resume with our Classic Rock theme come the new year.  This is one I’ve been looking forward to for some time.  Kansas City is famous for a lot of different foods.  Barbecue is probably the most popular in and out of KC.  But what about the Kansas City strip steak?  Well I figured we have done a lot of grilling of meat already with different dry rubs and sauces that we might want to go in a different direction especially now we’re well into the cold weather for a good part of the country.  So, I said there is one other dish that’s famous in KC that we haven’t done yet, Beans!

That’s right Kansas City is well known for grilled beans or pit beans if they are cooked traditionally over a pit barbecue.  You don’t have to do that here but if you have the capability, go for it!  You could always follow this recipe and bake the beans in the oven, but the taste isn’t quite the same as if you use your grill.  It’s a great side dish especially for an outdoor barbecue or picnic.  In the wintertime it can still be enjoyed with roast meats or indoor grilled meat, fish, or vegetables.  It’s great anytime of year but something about Sunday buffet and football is really special.

 

THE RECIPE

 

INGREDIENTS:

Handful of Hickory Chips, soaked for 30 minutes or longer

4 strips of Bacon

3 15 oz. cans Baked Beans or Navy Beans

1 cup Steve’s Marinara Sauce (see recipe in Classic Rock Bands #1)

1 TBSP Tomato Paste

2 TBSP Coleman’s Mustard

3 TBSP Molasses

1 TBSP Worcestershire Sauce

3 TBSP Cider Vinegar

1/2 TSP Liquid Smoke

¼ cup Brown Sugar

2 TBSP Chili Powder

1 TBSP Hot Paprika

½ TBSP Ground Cumin

¼ TSP Cayenne Powder

½ TSP Onion Powder

½ TSP Garlic Powder

¼ TSP Ground Cinnamon

1 TSP Salt

½ TSP Ground Black Pepper

 

COOKING INSTRUCTIONS:

  1. In a large frying pan cook the Bacon until it just starts to crisp. Remove from pan and drain on a paper towel lined plate.  Reserve the Bacon Grease.
  2. In a 3 qt. or larger oven proof pot add all the ingredients including the reserved Bacon grease. Stir until blended.
  3. Prepare a gas grill and place the Hickory Chips in the smoker or in aluminum foil with a few holes poked in by a fork directly on the coals. Heat one side on high and the other leave off.  You can grill any meat, fish, or vegetables over direct heat while the beans cook on the other side.
  4. Slice the Bacon in half lengthwise then crosswise into ½ inch pieces. Add to the pot.
  5. When the grill is ready place the pot over the side that is not lit and cook stirring occasionally, for 30 to 40 minutes or until the beans are cooked through and have a saucy, smoky consistency
  6. Serve hot with your favorite main dish and vegetable or salad

 

WINE PAIRING:  This is a side dish so it all depends on what you are having with your beans.  Beer will always work and is recommended with any barbecue naturally.  As far as wine goes this is more of a red wine dish especially if it’s served with grilled meats as it usually is.  Malbec is one of my favorite wines to drink with a barbecue.  No wine is ideal for barbecue but that is a good choice if you are looking for a match.

THE DENVER BURRITO: A DENVER DUO

NFL AFC CITIES RECIPE #13

DENVER

THE DENVER BURRITO – A DENVER DUO: DENVER OMELET AND COLORADO GREEN CHILI

 

This is known as the option play and since Denver featured two of the greatest signal callers and play action quarterbacks in the history of the NFL in John Elway and Peyton Manning it’s very apropos.  I was surprised to learn there was no real signature dish for the city of Denver according to a lot of locals on the Internet.  The so-called Denver Omelet is known throughout the U.S. and most refer to it simply as a Western Omelet.  Green Chili seems to have its origins elsewhere but has become somewhat of a staple around Denver and Boulder.  What I have in mind is to give you the recipe for both and then give you an idea for combining the two into one with a burrito that can be eaten any time of day.  You also have the option of just making an omelet or just chili or an omelet topped with chili or over chili or chili on the side, etc.  If you are making the omelet only I would add some ham as is the traditional way.  Since the chili has pork in it this is redundant, therefore I recommend omitting it.  Cheddar cheese you can either add to the omelet and/or the chili or if you are making the burrito just add it then.   So many options for you.  No wonder many teams had trouble stopping Denver’s potent offense.

 

THE RECIPES

 

DENVER OMELET:

INGREDIENTS:

4 Eggs

1 TBSP Milk

½ cup shredded Cheddar Cheese (optional)

Salt, to taste

Freshly Ground Black Pepper, to taste

1/3 cup diced Yellow Onion

1/3 cup diced Green Bell Pepper

1 TBSP Unsalted Butter

1 TBSP Olive Oil

1/3 cup diced cooked or smoked Ham (optional)

 

COOKING INSTRUCTIONS:

  1. In a medium bowl beat the Eggs and whisk in the Milk. Add the Cheese if using and season with Salt and Pepper.  Whisk again until blended.
  2. In a large non-stick frying pan heat the Butter and Olive Oil on medium
  3. Add the Onions and Peppers and sauté until soft about 5 minutes. Season with a little Salt and Pepper.  Add the Ham if using and cook 1 additional minute.
  4. Add the Egg mixture and use a spatula to shape the contents of the pan into a rectangular form. Fry without stirring for a few minutes until just starting to brown then carefully flip over in the pan and fry the other side.
  5. Cook for a few minutes longer until the Eggs are stiff and not runny. Do not let the omelet brown.  Remove from the pan and let rest on a plate if making the burrito or serve right away if just making the omelet.

 

COLORADO GREEN CHILI:

INGREDIENTS:

2 TBSP Olive Oil

1 lb. Ground Pork

½ cup peeled and chopped White or Yellow Onion

Salt, to taste

Ground Black Pepper, to taste

1 TBSP Garlic, peeled and finely chopped

1 small Serrano Pepper, seeded, and finely chopped

½ Poblano Pepper, seeded and finely chopped

6 oz. can Diced Green Chilis, drained

4 Tomatillos, husked and chopped

15 oz. can Diced Tomatoes

4 cups Chicken Broth

Juice of 1 Lime

1 TBSP Paprika

1 TBSP Ancho Chile Powder

½ TBSP Ground Cumin

1 TSP Ground Coriander

½ TBSP Mexican Oregano

 

COOKING INSTRUCTIONS:

  1. In a large pot heat the Olive Oil over medium high
  2. Add the Ground Pork and the Onions and sauté for about 10 minutes. Break the meat down into tiny pieces as you cook.  Season with Salt and Pepper.
  3. Add the Garlic, Serrano Pepper, and Poblano Pepper and sauté another 2 minutes
  4. Add the Tomatillos and Tomatoes and cook for another 3 minutes
  5. Add the Chicken Broth and Lime Juice and raise the heat to high
  6. Add the Paprika, Ancho Chile Powder, Cumin, Coriander, Salt, Pepper, and Oregano and stir
  7. Heat to a boil and the reduce to a slow simmer. Simmer till think and soupy or your desired consistency.  About 1 ½ to 2 hours.  Remove from the heat.

 

DENVER BURRITOS:

INGREDIENTS:

2 Large Burrito Size Flour Tortillas

 

COOKING INSTRUCTIONS

  1. Steam the Tortillas or place in the oven at 300 degrees F for a few minutes if desired
  2. Cut the Omelet in half crosswise and place one half in the middle of each Tortilla
  3. Spoon some Chili over and around the Omelet. Top with some shredded Cheddar Cheese.
  4. Wrap the Tortilla into a Burrito shape and seal the ends
  5. If you have a Panini Grill or George Foreman Grill heat the Burritos on high (one at a time if necessary for 2 minutes). You can replicate this process in a frying pan if you have another heavy pan press down on the Burritos with the second pan.

Makes 2 Burritos.  Serve with beans and rice on the side and/or fresh fruit

 

WINE PAIRING:  Beer.  This is not a wine meal.  If this is not a breakfast meal and you want an alcoholic beverage to compliment this dish only your favorite brew will do.

 

Happy Holidays

To my faithful readers,

 

I appreciate your kind words and thoughts this past year.  It has been so much fun for me creating and updating this website.  I have made the decision to temporarily suspend our regular Tuesday series for the rest of the Holiday Season and we will have our next entry in the Classic Rock Series on January 9th.  I will continue the AFC Football Cities as regularly scheduled Friday evenings for the next 4 weeks.  In the meantime everybody enjoy the holiday shopping time gearing up for the big day(s).  We will have some great entries for the Classic Rock Series in the new year and start another series some time after football is over.

 

All the best,

Steve

NASHVILLE – Sweet Potato Pancakes with Cinnamon Cream Syrup

NFL AFC CITIES RECIPE #12

NASHVILLE

SWEET POTATO PANCAKES WITH CINAMMON CREAM SYRUP

 

Ah Nashville!  One day I will stop talking about it and visit you.  If the Titans still played in Memphis, there wouldn’t be any question we’d be doing ribs this week.  Alas ribs are still very popular in Nashville they are not the signature dish.  That arguably is Hot Fried Chicken which has grown extremely popular of late thanks to a certain fast food chain which shall go nameless.  I’ve made clear my arguments about producing your own fried chicken and we’re avoiding it again.

So, what else is popular in Nashville.  When I read about a signature dish at one of Nashville’s most recognizable places, The Pancake Pantry, being one of the places all visitors must explore I said, “Oh boy I’d love to try that, and I know my wife will love it”.  We haven’t done many breakfast options yet on www.DoinThatRagu.com.  This is the perfect opportunity to change that.  Try these I think you will enjoy them and if you haven’t had the real thing yet in Nashville yet like me maybe you’ll stop dreaming and visit the home of Country Music one of these days anyway.

 

THE RECIPE

 

INGREDIENTS:

1 Very large Sweet Potato or Yam

1 cup Crème Fraiche, divided

¼ cup real Maple Syrup

1/8 TSP Vanilla Extract

3/4 TSP Ground Cinnamon, divided

3 TBSP Unsalted Butter, divided

1 ¼ cup Whole Milk, divided

Pinch of Salt + 1 TSP

1 ½ cups All-Purpose Flour

1 TBSP Baking Powder

3 TBSP Brown Sugar

1 Egg

Cooking Spray

 

COOKING INSTRUCTIONS:

  1. Preheat oven to 375 degrees F
  2. Roast the Sweet Potato directly on the oven rack until soft. About 40 minutes depending on the size.
  3. Remove Sweet Potato from oven and allow to cool at least 30 minutes until it can be handled
  4. While the Sweet Potato rests make the Cinnamon Cream Syrup. In a small to medium bowl combine ½ cup Crème Fraiche, the Maple Syrup, the Vanilla Extract, and ½ TSP Cinnamon and stir until blended.
  5. Cut open the skin and place all the flesh from the Sweet Potato in a pot. Discard the skin.
  6. Heat on low and add 2 TBSP Butter, ¼ cup Milk, and a pinch of Salt. Mash the Sweet Potato flesh and stir until relatively smooth.  A few chunks here and there are ok.
  7. In a large bowl add the Flour, Baking Powder, Salt, and Sugar. Stir to combine evenly.
  8. In a medium bowl beat the Egg and add 1 cup Milk, ½ cup Crème Fraiche, and the mashed Sweet Potato. Melt the remaining 1 TBSP and add to the medium bowl.  Stir to combine evenly.
  9. Make a well in the center of the large bowl and pour the contents of the medium bowl into the well. Stir all contents of the large bowl together to make the batter.  Stir till smooth but not overmix.  A few lumps are good.
  10. Spray a griddle, griddle pan, or frying pan with Cooking Spray and heat on medium high.
  11. Reduce the heat when the Cooking Spray begins to bubble and add the batter using a ladle in rounds to make pancakes whatever size you prefer
  12. Fry until pancakes start to form tiny bubbles and the bottom is golden brown. Carefully slip to the other side and fry 1 minute longer.  Remove to a plate.
  13. Repeat the process adding more Cooking Spray as necessary until all the batter is used.
  14. Serve topped with spoonsful of the Cinnamon Cream Syrup

 

Serves four for a hearty breakfast.  Great with sausage and/or bacon and fresh fruit on the side.

 

WINE PAIRING:  No wine for breakfast I’m afraid.  Enjoy these delicious pancakes with a Mimosa, Bloody Mary, or your favorite early morning beverage.

Don McLean – American Pot Pie

CLASSIC ROCK BANDS RECIPE #15

DON McLEAN

AMERICAN POT PIE

 

This is the last idea of what to do if you still have any turkey meat leftover from last week that you still can’t figure out how to use.  It works equally well with just roasted turkey breast and you don’t have to use leftovers.  I like the taste of white meat with this recipe better, but you can use dark meat too if you like.  It’s a great cold weather, holiday time meal any time of the year and fits our series perfectly this week.

In my ongoing attempt to blend food ideas together I had the idea that instead of serving a turkey dinner followed by apple pie why not combine them together?  I have been making a lot of pot pies of late and the thought occurred to me.  I love the taste of turkey and apple together and do it quite often especially in pasta dishes.  I find Granny Smith apples to be too tart for my taste and prefer a red apple with a bit of sweetness and tartness combined that’s why I use Fuji apples more often.  You should use the type of apple you like best for this is a savory dish, so you would more likely want to cut down on too much sweetness.  Remember that apples will oxidize very quickly so do not cut them until just before you are ready to use them.   I am not a baker, so I don’t make my own pie crusts and use store bought pastry like most recipes you will find for pot pies.  If you want to make your own crust, please go ahead and do so.  It’s a great combination of two American traditions and I can’t think of a better representative than the man who wrote one of the greatest American songs of all time, Don McLean’s American Pie.

 

 

THE RECIPE

 

INGREDIENTS:

2 TBSP Unsalted Butter

2 TBSP Olive Oil

1 medium Yellow Onion, peeled and chopped

2 Celery stalks, sliced ½ inch pieces

1 large Carrot, peeled, cut in half lengthwise and sliced in ½ inch pieces

2 medium Yukon Gold Potatoes, peeled and cut into ½ cubes

Salt, to taste

Fresh ground Black Pepper, to taste

½ cup all-purpose Flour

3 cups Turkey or Chicken Broth or Stock

½ cup Light Cream

4 cups cooked Turkey breast, cut into 1-inch cubes

2 large Fuji Apples, peeled, cored, and cut into ½ inch chunks (see note above)

½ TSP dry rubbed Sage

¼ TSP ground Cinnamon

1/8 TSP ground Mace

1 commercial brand Pie Pastry package (to cover two 9” pies)

1 Egg

1 TBSP Whole Milk

 

COOKING INSTRUCTIONS:

  1. Pre-heat oven to 400 degrees F
  2. In a large frying pan heat the Butter and Oil over medium heat
  3. Sauté the Onions, Celery, Carrots, and Potatoes until soft (about 10 minutes). Season with Salt and Pepper.
  4. Add the Flour and stir and cook 2 minutes longer
  5. Add the Broth or Stock and to a boil. Reduce heat and simmer until broth thickens (about 3 minutes)
  6. Add the Cream, Turkey, and Apples and stir. Add the Sage, Cinnamon, Mace, Salt, and Pepper and stir for 1 minute longer.  Remove from the heat.
  7. Lightly beat the Egg and the Milk. Blend together.
  8. Fill two 9” ungreased pie plates with the contents of the pan
  9. Roll out the Pie Pastries and spread over each pie plate. Trim the sides of any excess.
  10. Glaze each pie crust with the Egg/Milk wash. Cut a few slits in each pie crust to allow the Pot Pies to breathe.
  11. Bake in the oven for about 35 minutes until the crust is a nice golden flaky brown. Let rest for about 10 minutes then cut and serve.

 

WINE PAIRING:  Anything sweet and savory is going to beg for dry Riesling again.  That would be a good choice but not ideal.  Since we are combining most elements of a Thanksgiving Dinner that we already talked about there is no ideal wine match for this dish.  The same suggestions apply from last week.  You will never find a perfect match so find your favorite.  Again, don’t go heavier than Pinot Noir with red and more full bodied with white.  Rose is still a decent option too.

 

ARLO GUTHRIE – Happy Thanksgiving (part 2)

CLASSIC ROCK BANDS RECIPE #14b

ARLO GUTHRIE

MORE OF WHAT YOU WANT

 

As promised the second portion of our Thanksgiving celebration at www.DoinThatRagu.com is all about what to do after the meal.  I love to use the whole turkey.  I’m giving you three of my favorite ideas to do the next day with all that turkey meat and bones.  First thing to do is to clean out the cavity of any stuffing, seasoning, etc. that you may have used and discard all of that.  The next thing to is to pull off as much turkey meat as you can that remains on the carcass and put it in a storage container in the refrigerator until ready to use.  You can separate it into white and dark if you like.  This is also great for making sandwiches or turkey salad.  Save all the bones and get ready to start making some great turkey stock.

Turkey soup is a must for me every year.  I do mine differently than some of you are used to seeing.  By now you can see how much I love Italian food and I do my chicken and turkey soups in that tradition rather than Eastern European.  I’m giving you another alternative to soup that you will need a lot of broth and that’s turkey chili.  Both are ideal for the cold weather ahead next week.  Finally, I include my turkey hash recipe that my wife loves so much.  It’s a really great way to use some of the less desirable meat on the turkey for leftovers.  Enjoy everybody!

 

 

THE RECIPES

 

TURKEY STOCK

INGREDIENTS:

1 Turkey carcass plus any additional leftover bones

1 large Yellow Onion, cut into 8 wedges

1 large Carrot, peeled and chopped into about 6 pieces

2 Celery stalks, roughly chopped

8 Italian Parsley sprigs (optional)

3 dried Bay Leaves

1 TSP Kosher or Coarse Sea Salt

5 whole Black Peppercorns

½ TBSP commercial brand dry Bouquet Garni (or ½ TSP dried Thyme, ½ TSP dried Oregano, and ½ TSP dried Dill weed)

 

COOKING INSTRUCTIONS:

  1. In a large 8-qt stockpot add the Turkey carcass and bones, the Onion, Carrot, Celery, and Parsley. Fill with water about 3 inches from the top.  Heat on high.
  2. To the pot add the Bay Leaves, Salt, Peppercorns, and Bouquet Garni
  3. Heat to a boil then after one minute reduce to a steady simmer
  4. Simmer for about 2 ½ hours and then remove from the heat
  5. Let cool for about ½ hour. Remove the carcass, bones, and Bay Leaves and discard.
  6. Using a sieve or large strainer empty the stockpot into a 5 or 6-qt pot. Using a wooden spoon press down hard on the vegetables to squeeze out as much liquid as possible into the pot (this is where the best flavor comes from).
  7. Your stock is now made. You should have at least 3 quarts of stock.  If you have more than 4 quarts boil down the stock till you have no more than 4.

 

TURKEY SOUP WITH LEMON AND ORZO

INGREDIENTS:

2 TBSP Unsalted Butter

1 medium Yellow Onion, peeled and chopped

2 medium Carrots, peeled and diced

2 large Celery stalks, cut into ½ inch pieces

2 Garlic cloves, peeled and chopped

½ Dry White Wine or Vermouth

1 Lemon, cut in half

3 to 4-qts Turkey Stock

Salt, to taste

Ground Black Pepper, to taste

¼ TSP Ground Thyme

½ TSP Dried Oregano

8 oz. Dried Orzo Pasta

2 ½ cups chopped leftover Turkey meat

12 Basil leaves, torn into small pieces

 

COOKING INSTRUCTIONS:

  1. In a large stockpot heat the Butter on medium heat
  2. Add the Onion, Carrot, and Celery and sauté until soft (about 5 minutes)
  3. Add the Garlic and sauté 1 minute longer
  4. Add the Wine and the juice of one Lemon half. Raise the heat slightly.  Cook for 5 minutes until mostly absorbed.
  5. Add the Turkey Stock and raise the heat to high
  6. Season with Salt, Pepper, Thyme, and Oregano
  7. Heat to a boil. Add the Pasta and bring back to a boil.  Reduce heat and simmer for 8 minutes.  Add the Turkey and simmer 2 minutes longer.
  8. Add the juice of the other Lemon half and remove from the heat
  9. Add the Basil and let sit 2 minutes. Ladle into soup bowls and serve immediately.  Save the rest to enjoy all weekend.

 

TURKEY HASH

INGREDIENTS:

2 large Russet Potatoes, peeled

2 TBSP Unsalted Butter

3 TBSP Olive Oil

1 medium Yellow Onion, peeled and chopped

1 small Green Bell Pepper, seeded and chopped

2 cups Finely chopped leftover Turkey meat (use less desirable part of the turkey and scraps that have already fallen off)

Salt, to taste

Ground Black Pepper, to taste

½ TBSP Adobo Seasoning

 

COOKING INSTRUCTIONS:

  1. Fill a large bowl with ice water
  2. Grate the Potatoes and immediately transfer to the bowl of ice water. This prevents oxidation.
  3. Remove Potatoes from the bowl and pat dry as well as possible.
  4. In a large non-stick frying pan heat the Butter and Olive Oil on medium high heat
  5. Add the Onion and Green Pepper and sauté for about 3 minutes to soften a bit
  6. Add the Potatoes and half the seasonings (Salt, Pepper, Adobo). Stir together.  Do not turn again.  Allow to crisp up.
  7. Flip the contents in the pan and add the Turkey. Add the rest of the seasoning.  Stir together and flip occasionally.  Allow to brown and crisp.
  8. When Turkey Hash is nice and crispy brown remove from heat. Serve immediately.

 

TURKEY CHILI

INGREDIENTS:

¼ cup Olive Oil

1 very large White or Yellow Onion, peeled and chopped

1 medium Zucchini, seeded and diced into ½ inch pieces

4 Garlic cloves, finely chopped

6 Tomatillos, husked and chopped

2 cups leftover Turkey meat, very finely chopped

½ cup Dry White Wine

2 cups leftover Turkey meat cut into ½ inch chunks

15 oz. can Cannellini Beans, drained

2 TBSP Chili Powder

1 ½ TBSP Ground Cumin

½ TBSP Ground Coriander

½ TBSP Mexican Oregano

¼ TSP Cayenne Powder

1 TSP Salt

½ TSP Ground Black Pepper

3 to 4-qts Turkey Stock

1 Lime

1 cup frozen Corn, thawed

2 TBSP Cilantro, chopped

Shredded Cheese (optional)

Sour Cream (optional)

 

COOKING INSTRUCTIONS:

  1. In a large stockpot heat the Olive Oil over medium low heat
  2. Add the onion and sauté for 7 minutes
  3. Add the Zucchini and cook 2 minutes longer
  4. Add the Garlic and cook 1 minute longer
  5. Add the Tomatillos and raise the heat to medium. Cook for 2-3 minutes.
  6. Add the chopped Turkey meat and cook for 1 minute
  7. Add the Wine and raise the heat to medium high. Cook for 5 minutes until most of the Wine has absorbed.
  8. Add the Beans and chunks of Turkey. Season with Chili Powder, Cumin, Coriander, Oregano, Cayenne, Salt, and Pepper.  Stir together for 2 minutes.
  9. Add the Stock and Juice of 1 Lime. Raise the heat to high.
  10. Heat to a boil then simmer on low for about 2 ½ hours
  11. Add the corn and heat through for another 2 minutes. Cook longer if too thin.
  12. Remove from heat. Add the Cilantro and stir together.
  13. Serve immediately into bowls and top with Shredded Cheese (Cheddar, Monterrey Jack, Colby, etc.) and/or Sour Cream

 

WINE PAIRING:  I am always of the belief that Thanksgiving is kind of a free for all.  With so many dishes beyond just turkey and gravy being passed around it’s hard to come up with the right match.  Given that I usually recommend you go as neutral as possible with your wine selection.  Having said that Rosé is actually a great choice for Thanksgiving.  If you are a red wine drinker I wouldn’t go heavier than a young Pinot NoirGamay would also be a good choice.  Chardonnay will pair well with a few Thanksgiving staples but it’s such a temperamental grape, especially in the United States because of the oaky quality, it will not work well with other food on the table.  Riesling will work with the sweet and spicy dishes but miss the mark on the savory ones.  The best choices for white really come from the old world especially France like a Roussanne or a Marsanne combination or a Viognier.

 

Sauvignon Blanc would work well with the Chili as would Beer of course.  I like an Italian White with the Turkey Soup.  These are a couple of additions for you for post-Thanksgiving if you happen to run out of your favorite beverages.