Coconut Cream Pie (United States)

      Although Caribbean to the core, this dish has been smuggled and adopted by kitchens in the southern United States to the point that all Hispanic claims have been found to be obsolete by this point in history. 
      This custard pie is served year round in true southern kitchens, but in the north it is more of a summer time pie eaten as a light ending to a barbecued dinner. 
      The recipe from below came from a trip to Florida where many of my Hispanic relatives still live and cook like maniacs.  Though the original recipe calls for a baked pie shell, I have subbed out this for a graham cracker crust to keep the dessert lighter.  You may also look at me as crazy, but compared with the amount of coconut that other recipes, this calls for a large amount of coconut.  I love how fan like it makes the custard. 

Caribbean Coconut Cream Pie

 

8 graham crackers

3 tablespoons brown sugar

6 tablespoons unsalted butter

3 cups heavy cream

2 eggs

3/4 cup sugar

1/2 cup all purpose flour

1/4 teaspoon salt

1 1/4 cup flaked coconut

1 teaspoon vanilla extract

2 cups frozen whipped topping, thawed

2 teaspoons rum extract

 

Preheat the oven to 350*.  Break the graham crackers into small cracker crumbs or by use of a food processor.  Place the crumbs and sugar in mixing bowl and mix till well combined.  Melt the butter and combine with the cracker mixture.  While warm place the crumb mixture into a 9 inch pie shell and using a flat  bottomed cup, smooth out the crust on the bottom and up the sides of the pie plate.

 

Place the crust in the oven and bake for about 10 minutes, or until a darker brown. Remove from the oven and allow to cool.

 

Spread the coconut on an ungreased baking sheet cook 5 to 7 minutes or until golden brown stir occasionally to prevent over browning. 

 

In a medium saucepan, combine the cream, eggs, sugar, flour, and salt.  Bring to a boil over low heat, stirring constantly.  Remove from the heat and stir in 1 cup of the coconut and the vanilla.  Pour into the pie shell and chill the pie for 2-4 hours or overnight. 

 

Before serving mix the whipped topping and rum.  Spoon the cream over the pie in an even layer. Sprinkle the remaining coconut over the pie and serve immediately. 

 

 

Serves 8. 

 

 



Coquito (Puerto Rico)

      According to the calendar the holiday season has reached its end with the beginning of the new year.  I find this concept rather depressing.  With the holiday season often goes the feeling that many have, which is to be kind to one another and to give to others than themselves. 
      I love the holiday spirit far to much to simply place it in the trunks with the decorations.  One way I keep this spirit alive is to give simple things, mostly from the kitchen , which are given with no intention of repayment other than a smile.  One such gift that I love to give is Coquito.
      This Puerto Rican beverage is closely related to Egg Nog, which many guzzle by the gallons during the Christmas season.  However, if you are not a fan of Egg Nog, do not right of Coquito so quickly.  I am often impressed by how many who have sworn their loathing for egg nog have been quickly won over to the puerto rican side with just one sip.
      The flavors of cinnamon, ginger and vanilla blend with the cream and rum all with the subtle flavor of coconut.  What is there not to love about it?
      This recipe is one that is not my own, however, it was given to me by my godmother as a beautiful Christmas present one year.  When making it as a give it generally will make 3 1.5 liter bottles.  Be sure to seal these bottles properly and the coquito will keep for about 1 month.  Fair warning, you must drink this drink as a shot of small cocktail.  If you choose to drink it by the glass, then you may find yourself waking up missing more than just your memory of the nights events. 

Coquito

1 tablespoon vanilla

1 teaspoon ginger

1 tablespoon cinnamon

4 cans (12 ounces each) evaporated milk

2 cans (15 ounces each) cream of coconut

1 can (14 ounce) sweetened condensed milk

6 egg yolks

2 1/2 cups silver rum

 

In a 10 cup food processor combine the vanilla, ginger, cinnamon, milks and coconut together and pulse on high speed.  Add the yolks one at a time until well combined.  Add the rum into the egg mixture and stir. 

 

Divide the coquito into the intended airtight containers and allow to sit covered for at least 24 hours before serving. 

 

 

Makes 3  1.5 liter bottles

 





Champagne (France)

      In you have ever had the pleasure of looking at a bottle of Dom Perignon it is alleged that the blind monastic cellar master, the name sake for this exquisite brand, tasted the contents of a cask of white whine which had begun to re ferment and ran through the halls of the monastery crying that he was "Drinking Stars".  Of course this is a complete false hood made by the makers of the brand to lay claim to the originators of the fizzy alcoholic beverage.
      Although other countries have attempted to mimic the light airiness of Champagne, such as Spumante and Proseco, they seem to always fall short in the richness and maturity. 
      As it is well known, Champagne is the drink of choice for the countdown of the New Year throughout the modern world.  But I have always found a problem with this.  During all of the rejoicing and merriment the bottle often is forgotten after the toast to the new year and left to the fate of flatness.  This is why when it comes to a good bottle of Champagne I have found new ways of refurbishing the drink. 
      My first recipe is best when used for the day after, as it involves sauerkraut a long standing sign of good luck when consumed on New Years day.  The second is my Champagne Punch which can be made for the eve or served later as you please. 

Champagne Sauerkraut

2 tablespoons olive oil

1 cup Genoa salami, cubed

1 yellow onion, cut into thin slices

2 cloves of garlic, minced

3 pounds of sauerkraut

4 cups champagne (which has gone flat)

1 bay leaf

 

In a large dutch oven heat the olive oil.  Saute the salami, onions, and garlic just until the onion becomes clear.  Place the sauerkraut in the dutch oven and cover with the champagne stirring all of the ingredients.

 

Place the bay leaf on top of the sauerkraut and cover the dutch oven with the lid and place the dutch oven into a 350* oven.  Cooke for 30 minutes or until the sauerkraut is light and fragrant.  Remove the bay leaf from the pot before serving. 

 

 

Serves 4-6

 

 

 

Champagne Punch

1 cup orange juice

1 cup maple syrup (grade A)

1/2 cup lemon juice

1/2 cup brandy

1/2 cup maraschino cherry syrup

1 bottle of Champagne (4/5 quart)

1 orange thinly sliced

1 lemon thinly sliced

1 lime thinly sliced

 

In a large bowl or pitcher combine the orange juice, maple syrup, lemon juice, brandy, and the cherry syrup and allow to stand at room temperature for 1 hour.  Chill the punch base in the refrigerator until ready to serve. 

 

When ready combine the chilled Champagne.  Place the orange, lemon, and lime slices with ice in a punch bowl.  Pour the Champagne punch over the ice and fruit slices.  Serve immediately. 

 

 

Serves 6-8

 

 

 

 



Fried Green Tomatoes (United States)

     Our taste buds are funny, little things.  A taste bud can sense the taste of certain ingredients, however the cost of such things causes no stimulation what so ever.  Where am I going with this?  It's just my rather fancy way of saying that some of the best recipes come from meager ingredients. 
      Fried green tomatoes, also known as my all time favorite appetizer, should not taste as good as it does.  The tomatoes are unripe, firm, and are deep fried with a cornmeal simple cornmeal breading and served with a mayonnaise based sauce.  It does not sound at all ritzy, however, it is often served with a very high price tag at some of the finest restaurants in the United States.
      Given my tastes, the sauce which best complements this dish is a Green Goddess Sauce.  Once known as Green Goddess Dressing, this sauce uses the flavors of avocados mayonnaise and sardines to give a smooth salty finish to this appetizer.  Although I generally serve these as a summer dish, however you can generally have access to green tomatoes throughout the year through your local grocer.
      A note to the reader, the sauce is best when made the day before, however, if time is indeed an issue it can be served while you are frying the tomatoes. 
     

Fried Green Tomatoes

 

1 package (1 pound 10 ounces) unripe, green tomatoes

1/2 cup flour

1 1/2 cups yellow cornmeal

2 teaspoons chopped thyme

2 teaspoons chopped marjoram

1/2 cup grated Parmesan cheese

2 eggs

1 tablespoon water

olive oil, for frying.

 

Cut the tomatoes into 1/2 inch slices and season with salt.  Combine the cornmeal, thyme, marjoram and Parmesan.  Beat the egg and water together in a shallow bowl. Dip the tomato slices in the flour, then the egg, and finishing with the cornmeal mixture, being careful to coat evenly.  Set the coated tomatoes aside in a single layer.

 

Fill a large, heavy based frying pan with olive oil to about 1/4 of an inch.  Heat over medium heat until the oil is ready for frying (this should take about 20 minutes).  Reduce the heat slightly then cook the tomato slices in batches for 2-3 minutes or until golden brown.  Remove the cooked tomatoes from the oil and place on a paper towel lined baking sheet. 

 

To prevent the cooked tomatoes from going cold while cooking the other.  Please them in a 350* oven to keep warm while cooking the others and making the Green Goddess sauce.

 

 

Serves 4-6
 

 

 Green Goddess Sauce

1 cup Greek yogurt, drained

1 cup prepared mayonnaise

6 bottled anchovy fillets, drained, rinsed, and patted dry.

3 scallions, minced

3 tablespoons snipped fresh chives

3 tablespoons flat leaf parsley, chopped

3 tablespoons tarragon leaves, chopped

1 tablespoon white wine vinegar

salt and pepper to taste.

 

Prepare the sauce by combining the yogurt and mayonnaise in a medium sized bowl.  Mince the anchovy fillets once they have been properly cleaned.  Combine the anchovies and scallions with the yogurt mixture and stir well.  Add the remaining ingredients and add salt and pepper to taste.  Stir well and refrigerate overnight in an airtight container overnight

 

 

Makes 3 cups of sauce.





Cous Cous (North Africa)

     In cooking as in life we should always acknowledge the value of a second chance.  I can honestly say that every time I have made something new there has been something that has gone wrong.  I think this is why I have the crash test rule, where I make the same dish the week before intended to make sure that I can do it right. 
     A great example of the second chance recipe is my experience with Couscous.  When I first tried the dish it was something between the Shanghai Lianhuanan Road building collapse and Chernobyl.  It was this soggy mess of shellfish and vegetables which I swore off from the first bite.
     Later on a friend of mine who works at a restaurant served me a breakfast Couscous which I could not stop thinking about after just looking at it.  It had apricots and yogurt and just blew my mind to where I had to give Couscous a second chance.
      Now I know that if you have seen Couscous you probably though it was some type of rice.  What is actually is is little pieces of semolina flour rolled into pasta pellets.  The pasta pieces are then cooked either by steaming or pouring boiled water/broth over them. Traditionally shellfish and vegetables are added to the mixture before serving. 
      My recipe for Couscous takes this North African dish and flavors it with the fruits of the Caribbean.  Mango juice is heated with grated ginger and orange peel and then mixed with fruits which is all combined with the Couscous. 

Tropical Breakfast Couscous

4 cups mango juice

1 tablespoon grated ginger

1 tablespoon grated orange peel

2 cups couscous

4 cups assorted berries (strawberries, raspberries, blueberries, etc), plus extra for serving

2 tablespoons golden syrup

 

In a medium sized saucepan bring the mango juice, ginger and orange peel.  Bring the mixture to a boil.  Place the couscous into a large bowl and pour the juice mixture over it.  Cover the bowl with plastic wrap and set aside for 5-10 minutes. 

 

Once the couscous has cooked through break up the chunks with a fork.  While mixing add the berries and gently fold in.  Divide into each individual bowl and top with the remaining berries.  Drizzle with the syrup before serving.

 

Serves 6

 

 

 



Spätzle ( Eastern Europe)

      Known by many names this side dish is a mix between a dumpling and a noodle.  Typically there is three ingredients; flour, salt and flour.  The sticky dough is then separated into penny sized drops which are then boiled until the Spätzle rises to the surface. 
    When I originally learned how to make a Spätzle it was from my grandmother who made them in the traditional way.  Now when I say the traditional way, I mean the method of using two spoons over a pot to separate the dough.  If you are doing this by yourself it can become rather maddening. But if you have a few good cooks around the pot it gives you a good time to catch up.   But do not fret, many different makers of culinary devices usually create Spätzle presses or graters which make quick work of the process.
     Spätzles go with so many dishes from chicken paprikash to vegetable soup, but what I really love is a batch of Spätzles with beer gravy.  The recipe goes great with pork or beef complementing the heartiness of the meal. 
     

Spätzles with Beer Gravy

2 cups flour

4 eggs, lightly beaten

1/3 cup milk

1 tablespoon minced garlic.

2 tablespoons butter

2 shallots minced

2 tablespoons flour

1 bottle dark beer (lager)

1/2 cup beef stock

Salt and Pepper to taste.

 

In a large bowl mix together the flour, eggs, milk and garlic.  Continue to mix until the dough is sticky.  

 

Bring a 2 quart saucepan of salted water to a boil.  Either use the traditional method which was listed above, or use a well greased spätzle maker.  Drop the spätzles into the boiling water making sure not to overcrowd the pan.  When the spätzles rise to the top of the pan then skim them off of the top of the water.  Place in a large bowl until ready to serve.

 

In another sauce pan melt the butter and use to saute with the shallots.  Place the flour into the pan and stir together to create a rue.  Cook the rue in the pan just until browned. Pour the beer and stock into the the pan stirring constantly to avoid any lumps in the gravy.  Bring to a boil and reduce the heat allowing to simmer for 5-10 minutes.  Add the salt and pepper at this time.  Serve immediately.


Serves 6
 

 

Chili (United States)

      Very little is known about where this stew came from.  But what we do know about chili is that it didn't come from Mexico.  As many in the Culinary world have stated "If Chili came from Mexico, then why can I only order it off a room service menu?". 
      Although the spice is Mexican in origin, the dish is a product of the culinary movement called 'Tex Mex'.  Chili peppers mix with ground meat, onions, and water which is then boiled over a low flame until the flavors meld till spicy meaty goodness is achieved.  If you are living on a budget then this is a great staple for your kitchen as a 2 gallon pot of chili usually only will cost you about $10.00.
      I think this is why I love the idea of a "Chili Dump".  Now for those of you who took a second glance at the word in quotations and said to yourself "What did he do to that chili?" allow me to explain. A Chili Dump is a fun dinner party for the fall where every guest brings their own version of chili.  Upon arrival the different batches of chili are thrown into a large stock pot and cooked over a low flame allowing the flavors to meld why everyone exchanges in conversation.  The end result is a pot of chili that is a mesh of all of the flavors which usually better than what you started with.  It's also a really good excuse to get together with people before the holiday season turns you into a crazy person. 
      Now I tend to favor a bit of spice when I eat chili, which is why I use chipotle peppers.  My Chipotle Chili is made to feed a crowd and freezes well so one batch is going to last you for a while.  That said make a batch and get ready for a long battle with a brisk fall and chilly winter.

Chipotle Chili

 

5 tablespoons extra virgin olive oil

2 pounds ground beef

3 pounds ground turkey

2 large red onions finely diced.

2 cans (7 ounces each)chipotle peppers in adobo

1 can (7 ounces) tomato paste

1/4 cup minced garlic

2 tablespoons cider vinegar

3 cups frozen corn

2 bunches cilantro minced (about 1 cup)

2 cans (13 ounces each) pink beans

7 cups chicken broth

4 cups water

2 cans (12 ounces each)  crushed tomatoes

salt and pepper to taste.

 

In a dutch oven heat the oil.  Brown the beef and turkey in the dutch oven until both are cooked through.  Drain the meat and place in a 2 gallon stock pot. 

 

In the dutch oven saute the onions and garlic until they both become translucent and fragrant.  Add in the peppers and tomato paste and saute for two minutes.  Pour in the vinegar and allow to cook for an additional minute.

 

Pour the pepper mixture and the remaining ingredients into the stock pot with the mean and cook over low heat for 90 minutes.  Serve immediately or allow to cool and place in separate containers to freeze.

 

 

Serves 10-15