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

 

 

Philly Cheesesteak (United States)

      Let's be honest, when you here the names ' Cocky Joe Lorenzo' and 'The Olieveri Brothers' you might think that I was talking about the characters in some Mafia drama, not the inventors of one of the most famous sandwiches on the east coast. 

    But, that is what is funny about the culinary world, is that an innovation can come from the most unlikely of places.  The Philly Cheese steak is one of those foods which once you crave, no other food with suffice.  Thinly sliced pieces of steak, sauteed with onions and peppers, then stuffed into a hoaggy role before being topped with provolone cheese.
     Now originally I was not a fan of this Pennsylvanian import, partially because of my die hard loyalty to the Cleveland Browns, which requires that you cringe any time something near to Pittsburgh is mentioned.  But more so for the fact that my first cheese steak was a bit of "Mock Cheese Steak." 

     While in college one off my friends decided that she would treat me to dinner.  She maid her mothers 'Moc Philly' which was a concoction of these frozen meat slices called 'Steakums', 'Frenches Fried Onions', green peppers, 'Cheese Wiz' all stuffed into a hot dog bun.  After two bites I excused myself from the table and purged for the sake of my arteries.
    
      Two lessons learned that day.  The first is that you can always blame it on the alcohol.  The second never trust the word 'Moc'.
   
      After the ulcers from the 'Mock Philly' had healed I did experiment with the sandwich until I found the actual healthy versions of the Philly Cheese Steak.  A word to the wise foodie, if you can not find Alfalfa use a small green such as baby spinach. 

(If you are packing this sandwich away for later, please do not add the mayo until later. Pack a plastic butter knife a small container or the juices from the steak will mix with the mayo and disintegrate your bun.)

Philly Cheese Steak.

1 medium sized flank steak (about 2 pounds)

1/4 cup olive oil

1/4 cup red wine vinegar

Salt and Pepper to taste

1/2 cup green peppers, sliced

1/2 cup onions cut into rings

12 slices provolone cheese

4 pretzel sub rolls

1/2 cup alfalfa sprouts

mayonnaise (optional)

Using a kitchen mallet tenderize the flank steak until the meat has flattened slightly.  In a large zip lock bag or meat tenderizer combine the flank steak oil vinegar and salt and pepper and marinade for up to 4 hours or overnight. 

Place the flank steak onto an oiled grill pan and cook 8-10 minutes on each side or until well done.  Cover the steak with aluminum foil and set aside to rest. 

In a medium skillet saute the peppers and onions.  Saute the vegetables until golden brown.  Slice the meat into 1/4 inch slices.  If using the mayonnaise spread a thin layer on the bottom bun.  Top the bun with the slices of meat then the peppers finish with the cheese and alfalfa.  Serve immediately. 

Serves 4.



Dulce de Leche (South & Central America)

      Move over Caramel, Dulce de Leche is the true king of the dessert toppers.  This cooked cream, literally meaning 'Milk Candy', has been flavoring desserts in the Latin culinary world since about the 19th century.  It was originally used as a topper for cakes and a flavoring for coffee, however when it came to the U.S. it almost immediately became the new topper for ice cream.
      Now most people are surprised when I tell them this, but Dulce de Leche only requires one ingredient.  No that is not a typo, all that you need is condensed milk you bake it in a water bath and voilà.

Dulce de Leche

2 cans (12 ounces each) sweetened condensed milk

In a medium sized pan or kettle bring water do a boil (it usually is about 5-6 cups).  Pour the condensed milk into a 9 inch glass pie plate.  Place the pie plate into a 9 x 13 pan.  Pour the boiling water into the pan just until it is about halfway up the sides of a pan. 

Cover the 9x13 pan with aluminum foil and place in a 350* oven cook for 10-15 minutes or until the milk has turned golden brown and has thickened.  Remove from the oven and scrape the contents into a bowl.  Give the dulce de leche a quick whisk.  Place in an airtight container or sanitized jar and store until ready to use.

Makes about 2 1/2 cups. 



Floating Islands (France)

    Well my friends, today marks the momentous hundredth birthday of the ever famous queen of French Cooking the late and great Julia Childs.  Of all of my idols in the culinary world, she is one of my all time favorites.  In fact, hers was the first cook book which I had ever read.  I remember being a 10 year old in the cookbook section of my local library reading her recipes with as much enthusiasm as if I were reading a canonized epic.  She had a way with her words that the rest of us fail to mimic and she will always be remembered for it. 
      My all time favorite find in Julia's 'Mastering the Art of French Cooking' was her recipe for floating Island's, or as the French call them "Ile flottante".  Beautiful poached meringues swimming in a sea of Creme Anglaise then drizzled with caramel sauce.   Floating Islands just has an excellence to it's simplicity, much like the little black dress.
     Now although I love Julia's version of the recipe, I gave it yet another one of my ethnic twists back when I was in college.  Rather than have the white meringues against a white background with a hint of color from the caramel; I gave the dish a chocolaty spin with a cinnamon anglaise which is then drizzled with Dulce de Leche (recipe available in the blog of the same name).  Bon Appétit!

Chocolate Floating Islands

8 egg whites

pinch of salt

1 cup sugar (divided)

1 tablespoon unsweetened coco powder

4 egg yolks

2 cups milk

1 teaspoon vanilla extract

2 teaspoons cinnamon

1 cup hazelnuts, chopped

Dulce de Leche

In a large bowl beat the egg whites and salt together until the mixture begins soft peaks.  Slowly add 3/4 cup of the sugar beating well after each addition.  Continue to beat until the egg white become very stiff fold in the coco powder.  Place the meringue mixture into a pastry bag fitted with a star tip.

Bring a large pot of water to a boil then reduce to a gentle simmer.  Pipe a mound of the meringue mixture onto a metal spatula then using a knife or another spatula slide the meringue into the hot water.  Poach the meringue in the water for about 2 minutes then flip it over to continue poaching for another 4 minutes, then remove from the water and set on a wire rack to dry.  Repeat the process until you have 12 meringues. 

While the meringues dry, beat the egg yolks with the remaining sugar.  In a medium sized pan, scald the milk and add it to the egg mixture in a slow steady stream.  Whisking constantly to prevent the eggs from cooking to much.  Place the bowl over a pot of boiling water to create a double boiler.  Cook stirring constantly until the cream begins to thicken and coats the back of a spoon.  Remove from heat and allow to cool.  Whisk in the vanilla and cinnamon and set aside. 

Place the chopped hazelnuts in a skillet over medium heat and toast for at least 5 minutes, do not allow to over brown.

To assemble spoon a portion of the creme anglaise onto the plate.  Place two of the cooked meringues onto the sauce.  Sprinkle the chopped hazelnuts over top.  Finish with a drizzle of the Dulce de Leche.  Serve immediately.

Serves 6

Eggs Benedict (United States)

      I always wonder where the idea of brunch came about.  My theory is that a certain someone woke up after a long night of drinking and tried to get breakfast at two in the afternoon.  So in order to make the waitress agree he gave it a catchy name.  No matter how it came about, I love this honorary meal time because it spawned one of my favorite egg dishes... Eggs Benedict.
      Now there is a long going war concerning the true originator of the first Eggs Benedict.  Delmonico's on Beaver Street and the Waldorf Hotel on Park Avenue both have claimed that there chefs created the dish.  No matter the maker, the dish is a true example of the American melting pot.  An English muffin toasted and topped with a slice of Canadian bacon and with a nice drizzle of French hollandaise sauce; Now that is the true American spirit.
      My version of Eggs Benedict is an omage to my dream of having breakfast at a steakhouse.  I take a piece of tenderloin wrap it in bacon then grill to perfection.  I then placed this and the poached eggs over a toasted sour dough roll.  Then for the topping I switch out the Hollandaise for a Bearnaise sauce which is a signature for any good steak.
      A note to all who are trying to make this dish for a special someone.  Poaching eggs is not easy if you have never attempted this before.  It is a process which many tend to screw up.  If this is your first time then use a measuring cup.  Place the eggs in the cup and gently flip the egg into the boiling water.  Afterwards quickly use a wooden spoon to push the white over the yolk.  After a few minutes you will have a gently poached beautiful egg.

Steak House Eggs Benedict

1/2 pound beef tenderloin

1 pound bacon

8 eggs

4 sourdough rolls

1 large bunch of tarragon

1 shallot finely chopped

1/3 cup white wine vinegar

2 egg yolks

3/4 cup butter, cut into small cubes

Slice the tenderloin into 4 equal pieces.  Using mallet tenderize the meat so that it will cook more evenly.  Wrap each in two slices of bacon and set aside.  Heat a large skillet and drizzle with olive oil.  Cook the tenderloins until the beef is medium, at least 10 minutes. 

Cover and allow to rest while you prepare the rest of the dish.

Bring a pot of salted water to a boil.  Place the eggs two at a time and cook for 2-3 minutes until softly poached.  Remove from the water and set aside.

Slice the rolls in half brush with olive oil and toast over a low heat.

To prepare the sauce remove the most tender leaves from the tarragon and finely chop the leaves, set aside. Roughly chop the tougher parts of the tarragon and place in a small sauce pan with the shallots, vinegar and bring to a simmer. Simmer the mixture until it has reduced to about a tablespoonful. Pass the mixture through a fine mesh sieve to remove the tough pieces of tarragon.

Bring a small saucepan of water to a boil, and place a heatproof glass bowl over top to create a double boiler. Whisk the egg yolks with the tarragon reduction, continue to whisk until the mixture begins to thicken. Add the butter a piece at a time and whisk it until the sauce is begins to thicken further. Add in the finely chopped tarragon leaves and mix with the dash of pepper.

To assemble place the bottom of the roll onto a plate, place the tenderloin on top, top with two of the poached eggs drizzle the sauce over top, finish the top of the roll.  Serve immediately.

Serves 4



Fisherman's Pie ( England)

      Also known as 'Fish Pie', this is another dish which is called a pie in the British Isles yet involves no actual pastry.  Like the popular Sheppard's Pie the dish is a mixture of meat cream and vegetables, which is covered with mashed potatoes and baked. 
      Where most prefer this savory pie as a way to chase away the cold winter blues, I actually prefer to serve this as a quick dinner option at any time of the year.  I do use spinach in the mashed potato topping, mostly because it adds a pop of color without overwhelming the other flavors.  But if you are not a fan of cooked spinach.

Anytime Fisherman's Pie

1 pound russet potatoes, cubed

3 tablespoons cream

1 egg lightly beaten

4 tablespoons butter

1/4 cup baby spinach, ruffly chopped

1/2 cup grated cheddar cheese

2 pounds skinless cod or haddock fillets, cubed

1 1/2 cups milk

1 onion, minced

1 garlic clove, crushed

2 tablespoons all purpose flour

2 tablespoons lemon juice

1 cup sweet peas

1 tablespoon chopped dill.

In a large pot of salted water boil the potatoes until tender.  Drain and then mix in the cream mash well so that no lumps are left.  Allow the mixture to cool slightly before proceeding.  Mix in the egg.  In a small skillet melt 2 tablespoons of the butter wilt the spinach in the butter.  Add the spinach to the potatoes mixture and mash in.  Add in 1/4 cup of the cheddar cheese to the mixture.  Set aside.

In a large skillet place the fish and cover the milk.  Bring the mixture to a boil and then reduce then cook for 2 minutes or until the fish is opaque and flaky.  Place the fish into a 1.5 liter casserole and reserve the milk. 

In a saucepan melt the remaining butter and saute the onions and garlic for 2 minutes.  Stir in the flour and cook until pale and bubbling.  Remove from heat and mix in the reserved milk.  Return to the heat and stir constantly until it boils and thickens.  reduce the heat and simmer for 2 minutes.  Add the lemon juice, peas and dill.  Pour the mixture over the fish.  Spoon the topping over the fish and top with the remaining cheddar.  Bake in a 350 oven and bake for 35 minutes or until golden brown on the top.  Serve immediately.

Serves 4



Chicken Mole (Mexico)

     My grandmother always had a wonderfully racist statement.  "If it is Hispanic and requires the entire contents of your pantry, then it is probably Mexican."  One of the best examples of what she was talking about is in Chicken Mole.
      When going into the pot, the mass list of ingredients seems like a hodge podge.  Raisins, almonds, chicken stock, chocolate, chicken, anise, chili peppers; they all seem like the ingredients to a really weird cake more than a Hispanic entree.  But then when the sauce is at a rolling boil the flavors just meld and the taste is just out of this world. 
      When I make a chicken mole I tend to make enough to feed a crowd, mostly due to fact that once made,the chicken can be shredded and placed in warm tortillas and be served as enchiladas on a later date.

Chicken Mole

10 chicken breast, boneless skinless

4 cloves garlic, finely  chopped

3 medium tomatoes, peeled seeded and finely chopped

3 jalapeno peppers, seeded and finely chopped

2 medium onions, coarsely chopped

1/2 cup raisins

1/4 cup ground almonds

2 tablespoons chili powder

2 tablespoons sesame seeds

1 teaspoon anise seeds

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon cloves

1/2 teaspoon coriander

1/4 teaspoon black pepper

3 1/2 cups chicken stock

1 square unsweetened chocolate

2 tablespoons olive oil

In a blender or food processor combine the garlic, tomatoes, peppers, onions, raisins, almonds, chili powder, sesame and anise seeds, salt, cinnamon, cloves, coriander and pepper.  Process until the mixture forms a paste.

In a large saucepan combine the paste and 3 cups of chicken stock and mix well.  Place over high heat until boiling then reduce and simmer for 10 to 15 minutes, until smooth.  Stir in chocolate until it melts.  Set aside

In a large skillet heat oil, and add the chicken cook for about 10 minutes or until chicken has browned place the cooked chicken in the mole mixture.  Add the remaining stock to the sauce.  Cover and cook for 30 minutes on a low simmer or until the chicken is no longer pink.

Remove the chicken to a large casserole.  Pour the sauce over the chicken and place in a 325* oven and bake 25 to 35 minutes or until heated through.

Serve immediately.



Creme Brulee (France)

      Now lets be honest, there is a hierarchy when it comes to the culinary world.  You know it, I know it, everybody knows.  And this hierarchy is positively overloaded with dishes that are primarily French, and at the top of the top rests what the culinary world has dubbed time and time again as the king of all desserts... Creme Brulee.
      Although intimidating at first, this dessert is actually really simple in nature.  The dish is a mixture of eggs and sugar which has been mixed with heated cream.  The intimidating part is the caramelized sugar bruleed over the cooked custard giving it the signature golden brown color.
     Now when I first started catering I always had clients who would request the dish, but unfortunately the cost was something that I could never get around.  Then it hit me like a five pound bag of sugar to the cranium.  Canape spoons are oven safe and can actually stand up to the heat of a kitchen torch; that and they give you a portion which is small enough that you can give up your guilt for indulging your taste buds.

Creme Brulee Canapes

1 vanilla bean

2 1/4 cups heavy cream

1/2 cup sugar, plus extra for the topping

6 egg yolks

Split the vanilla  bean in half lengthwise scape the seed into a medium sized saucepan.  Chop the been into little pieces and add that to the pan with the cream.  Bring the contents of the pan to boiling, then reduce the heat and allow to simmer on low for five minutes.

In a large bowl combine the sugar and egg yolks (see Note 1*) mix until well blended.  Slowly pour the hot cream into the egg mixture whisking constantly while doing so. Continue to whisk after all of the cream has been added to the eggs for 2 minutes. Pass the egg mixture through a fine strainer and discard the vanilla bean pieces before continuing. 

At this time you can either divide the mixture between 30 wide mouth canape spoons or 8 ramekins.  Place the intended dishes into a shallow roasting tray.  Pour boiling water into the roasting half way up the sides of the dishes.  Place in a 325* oven and bake for 35-40 minutes just until the custard has set. 

Remove the custard from the oven and top each dish with a just enough reserved sugar so make a light layer.  Using a torch heat the sugar until it turns golden brown (see Note 2*).

Makes 30 canapes or 8 normal sized servings.

**Note 1: be sure to use a heat proof bowl when combing the eggs and cream, otherwise you could possibly end up with scrambled eggs.

**Note 2: If you do not have a torch you can still create the caramelized sugar topping with the broiler of your oven, however be weary as the broiler will turn the topping black very quickly.

     

Asparagus (Multi-National)

      Whether white, green or even purple asparagus is always a great choice for those trying to stay health minded.  The name of this easily grown vegetable comes from the Persian word 'Asporog' which literally means shoot; shoot being the ideal word as they literally shoot up in all manner of soils.
      Of course the down side to this vegetable is that you will notice a certain odor when in a very private part of your home.  But, as your Doctor will support, the eating of asparagus does assist you in passing and preventing kidney stones so it's great trade off.
      Now there is about a thousand ways to cook asparagus; fry them, boil them, stick them in a soup you really can't miss.  My favorite way to cook is to drizzle them with olive oil, give a quick season and broil before serving with a sprinkling of Parmesan cheese.  It's a great side dish and a real hit with the kids, especially when you let them eat the shoots with their fingers rather than a fork. 

Parmesan Asparagus

2 pounds asparagus

1/4 cup olive oil

1 teaspoon sea salt

2 teaspoons black pepper

1/2 cup Parmigiano Regiano

After cleaning the asparagus snap off about the first half inch off of the end of the shoot (usually if you give just a bit of bend on the end it will snap right where it needs).  Drizzle the 1/4 cup of olive oil season with salt and pepper. 

Place the shoots in a single layer into a shallow baking dish.  Place in a 325* oven and bake for 10 minutes of until the the shoots become tender.  Sprinkle the Parmesan on top of the asparagus and continue to cook for another 5 minutes or until the cheese has melted and turned golden brown.  Serve immediately.

Serves 4



Panna Cotta (Italy)

      In the culinary world, the language barrier is definitely a plus rather than a minus.  For instance, if a menu were to read 'Cooked Cream' you probably wouldn't give it a second glance.  But when people read the words Panna Cotta they find the dish irresistible. 
      The original recipe for this Italian dessert required that you use the gelatinous properties of fish bones to solidify the cream.  Luckily, this is no longer required with the invention of powder gelatin and powder gelatin.
      Recently Panna Cotta has reemerged onto the culinary scene, being infused with different flavors and paired with a variety of wines.  Like a pudding, Panna Cotta will absorb what ever flavors you put into it, so the possibilities are limitless.  The only advise I would give you is that the best Panna Cottas are a balanced mixture of sweet and sour.
      My recipe for Panna Cotta is a bit uncharacteristic.  There is no special ingredient with more then five syllables that can only be purchased in a specialty food store No special technique that can only be mastered after very diligent practice.  The recipe uses grapes some good wine and well... a lot of love.

Wine Country Panna Cotta

2 tablespoon cold water

2 teaspoons powdered gelatin, unflavored

1 1/2 cups heavy cream

1/2 cup low fat milk

1/4 cup sugar

1/2 cup red wine (preferably a Merlot)

1 pound red grapes, plus 1/4 cup for garnish.

1/4 cup sugar



In a small bowl sprinkle the gelatin over the cold water.  Set aside for about five minutes until softened.  In a medium sized saucepan bring the cream, milk and sugar.  Bring the mixture a a boil over high heat, decrease the heat to medium and continue to boil for another minute, stirring constantly so that the mixture does not boil over.  Remove the mixture from the heat and whisk in in the gelatin until well dissolved. 

Pour the mixture into six separate 5-ounce ramekins and chill in the refrigerator for at least 3 hours, or overnight..

In a small saucepan heat the wine to boiling.  Reduce the wine until you have about 1/4 of a cup of wine.  Place the grapes and sugar in the saucepan and continue to cook over medium heat.  Cook until the grapes begin to soften and fall apart, this should take about 40 minutes.

Process the grape mixture in a food processor, strain through a fine mesh sieve to remove the seeds and skin.  Return to the pan and heat until the mixture coats the back of the spoon. 

Using a knife, loosen the Panna Cotta from the ramekin by running the knife around the edges.  Dip the molds into boiling water to loosen further.  Pour a portion of the sauce onto the plate place the molds onto the plate so that it releases onto the plate.  Halve the other quarter cup of grapes and place on top of the Panna Cotta's and drizzle the remaing over the grapes.  Serve immediately.


Serves 6

Crab Rangoon (Chinese Fusion)

      Sorry to break it to you, but the Chinese food which you get delivered about once a week is in no way authentic Asian cuisine.  Case in point, Crab Rangoon.  Sweet crab meat mixes with cream cheese and onions and is stuffed into wonton wrappers and deep fried until it is golden brown and all kinds of delicious. But cream cheese was never actually adopted by Asian cuisine. Cream cheese traveled from the middle east and went West, where it was used in an appetizer at the San Fransisco restaurant 'Trader Vic's' which they so dubbed Crab Pillows.
      When asked, the owner said the dish was Polynesian in origin.  It then took the Luau scene by storm where the name changed to meet the feel of the 1960's dinner party scene.  Thus the dish was dubbed 'Rangoon Crab Alla Jack' and later changed to the shorter Crab Rangoon which we know today.
      Despite the little deception, the dish itself is a wonderful finger food, especially when you need to feed a large crowd without breaking the bank.  A few notes for this recipe: DO NOT use imitation crab, if you do not want to get fresh crab meat then go canned, I don't know how you can imitate a crab but I shudder to think; use the smaller size wonton wrappers as it tends to feed more; and serve with a sauce for dipping (plum, sweet and sour, and duck sauces are great for this).

     

Crab Rangoon

16 ounces lump crab meat, cartilage removed

2 packages (8 ounces each) cream cheese

2 teaspoons Worcestershire sauce

1 teaspoon soy sauce

2 scallions (about 1/4 cup) minced
2 tablespoons garlic, minced

1 package (12 ounces) small wonton wrappers.
1/4 cup water
6 cups Canola oil.

In a large bowl mix together the crab and cream cheese (I find a fork is the best for this).  Fold in the Worcestershire sauce, soy sauce, scallions and garlic.

Spoon tablespoon fulls of the crab mixture into the center of the wonton wrappers. Brush the edges of the wrappers with the water and fold in the edges around the filling (this does not have to be uniform, just needs to seal in the filling).

In a large skillet heat the oil to 160* place the Rangoon into the hot oil and cook until golden brown, about 2 minutes.  Remove the cooked Rangoon from the oil and place on a paper towel lined plate to drain.  Serve warm.

Makes about 40 Rangoon's.

Gazpacho (Spain)

     Now I can't speak for every member, but, in my family the way we know summer has arrived is when tomatoes start making it onto the dinner table.  When it becomes unbearably hot outside we cut up a few beefsteak tomatoes which are sprinkled with a bit of salt. 
     Obviously the farmers of Spain had the same liking towards the American import, seeing as they devoted a soup to the tomato known as Gazpacho.
      If you have read any of my previous posts, you probably will have been exposed to the fact that many other countries lay claim to dishes which they did not originate.  Gazpacho is no different, many Mediterranean countries (Italy, Greece, and many North African countries) have "Borrowed" the dish and forgotten to return it. 
      I had gone for years making the traditional red gazpacho.  Then, I was introduced to elusive summer favorite of yellow tomatoes.  A very good friend of mine placed yellow cherry tomatoes into a salad to give it some summer color.  Upon seeing this I ran to the farmers market and bought about five cartons of yellow tomatoes.
     After some kitchen abortions I finally invented a recipe that would become a staple in my kitchen.  My Golden Gazpacho says good by to the traditional red and celebrates the yellow without loosing that great tomato flavor.  For an easy garnish, I usually place a halved red cherry tomato in the center of the bowl, which welcomes my more cautious diners in with something familiar.
    

Gold Gazpacho

4 pounds (about 6 large) yellow tomatoes

1 large yellow pepper

3 large garlic cloves.

1 tablespoon olive oil

1 large cucumber, peeled, seeded, coarsely chopped

6 tablespoons red wine vinegar

2 tablespoons olive oil

Salt and pepper to taste.

3 small cherry tomatoes, halved (optional)

On a large baking sheet place the tomatoes, peppers, and garlic drizzle with the tablespoon of olive oil.  Place the oven to the broiler setting and place the vegetable in the oven to broil just until the juices begin to run and the skin chars. 

Remove the vegetables from the pan and allow to cool slightly before continuing.  Remove the skin and seeds from the pepper and tomatoes by running under cool water, then chop the tomatoes and peppers to about 1/4 inch pieces.  Mince the roasted garlic. 

In a large food processor, combine the tomatoes, peppers, garlic, cucumber, vinegar, and oil (If you are using a blender you will probably have to make the soup in 3 batches and combine later).  Puree the ingredients and season with salt and pepper.  Pour into a container and chill the soup for at least 1 hour. 

Pour the soup into six separate bowls and garnish with the the tomato halves.  Serve immediately

Serves 6



Watermelon (International)

      Many of the worlds edible vegetation has had a long history of travel.  Coconuts started in the Caribbean and then moved west until it reached Asia.  Kiwi's were originally named Chinese Gooseberries until they made their way to New Zealand where they were given a new name and became one of the chief exports of Greece.  And then there is Watermelon.
      Watermelon was originally a fruit strictly grown in Africa.  But as it migrated from the north to the southern 'Horn of Africa'  it took the old shipping routes to England and France where it quickly to the hop across the pond into the America's, where it is now consumed more so than in any other part of the world.
       I love water melon for it's extremely unique flavor.  It has a juice that is at times overwhelmingly sweet, but a tart finish.  Now you don't need a lot of additives to make a watermelon dish.  In fact I have the rule that when cooking with water melon you should have 6 ingredients or less.  Other wise, you'll lose that great flavor.
       When the heat of the Cleveland summer gets just a bit uncomfortable, my friends and I head to the shores of Lake Erie to cool off and have some fun.  Naturally we have a cook out, and for an easy dessert, I make my Mint and Watermelon salad.  If you want something that is extra simple but full of flavor, then this is the dish for you. 

(Now I know that I said I usually serve this by itself.  But this time I served it with my buttermilk ice cream, my worst critic [also known as my little brother] could not get enough of it.)

Mint and Watermelon Salad

1 Watermelon (About 5 to 6 pounds), chopped into 1/2 inch cubes. *See Note

1/4 cup mint, cut into thin slices

3 tablespoon lime juice

2 teaspoons salt

In a large bowl mix together the watermelon and mint.  Drizzle the lime juice over the water melon.  sprinkle with salt and give a quick toss.  Serve chilled.

Serves 8-10

*If you are wondering what to do with your left over watermelon rinds then I would suggest trying my Watermelon Baby Backs which use only the the left over portion of the rind which most of us throw out.  If interested then please read my blog on baby back ribs. 

Chicken Wings (United States)

      When I was learning about the art of cooking, one of my instructors told me something I would never forget.  “If you can’t seem to catch a break cooking food that is actually good, open a sports bar.  The food is cheap to make, you attract a great deal of people with alcohol alone, and as long as you have a wing night you’ll make a killing.”   Moral of the story,  Americans like wings.  Barbecued, boneless or breaded; Chicken Wings are an appetizer that consumers just can’t seem to get enough of. 
      Now the jury is still out on this statement, however, I find that the best way to serve a chicken wing is to fry them till well cooked, and bath them in a great barbecue sauce.  Breading is always an option, however if the wings are smaller then you lose the chicken flavor to the thick breading.  
      It is very seldom that I will take the time to make barbecue wings but when I do, I make my cherry cola barbecue sauce.  Sweet and tangy , the flavors of cherries and cinnamon blend together in this sauce to make a flavor which few can resist.  This recipe does make extra sauce, which many of my foodie fellowship says tastes great with pork, so please give it a try. 

Cherry Cola Barbecue Wings

6 pounds chicken wings (See Note *)

8 cups canola oil

5 cups flat cherry cola (See Note*)

2 cups cherry preserves

1/4 cup molasses

3 tablespoons cinnamon

2 teaspoons Red Pepper flakes

1/4 cup cider vinegar

In a large dutch oven heat the oil  to 350*.  Place a portion of the chicken wings into a pan to fry, making sure not to crowd the pan.  Cook the wings for 8-10 minutes or until the juices run clear.  Place the cooked wings on a paper towel lined plate to drain.

Meanwhile, in a large sauce pan bring the cherry cola to a boil.  Continue to boil until the cola has reduced to 2 cups, this should take about a half and hour.  Pour the preserves and the molasses into the cola.  Stir over medium heat until the ingredients are well combined and the sauce begins to thicken.  Add in the remaining ingredients and mix well.  Reduce the heat to low and allow the sauce to continue cooking for another half an hour.  Giving a quick stir every five minutes to prevent the sauce from sticking. 

Once all of the wings have been fried and are golden place the wings into a container.  Pour the sauce over the wings and place the lid on top of the container.  Give the container a good shake to coat all of the wings evenly.  Allow to stand for five minutes before serving.