Chef On Call

Turkey & Pinto Bean Cornbread Pie

I came upon this recipe the other day at the blog, Words to Eat By while searching around for a recipe for dinner using ingredients on hand. It comes from the book, Almost Meatless: Recipes That Are Better for Your Health and the Planet. I made a few substitutions based on my own laziness and what ingredients I had. I love spicy food but I cut out the jalapeno because my daughter won't eat spicy food. Instead, I added hot sauce at the table to kick it up a bit. I also used jarred salsa instead of making my own because my kids prefer it to a fresh salsa. I like the idea of not having to preheat the oven, just prep and place into a cold oven and 30-40 minutes later dinner is served and my kids ate it!

Turkey and Pinto Bean Cornbread Pie
Serves 4 to 6

Almost Meatless: Recipes That Are Better for Your Health and the Planet

Salsa
1 cup diced tomatoes
1/2 cup cilantro leaves, chopped [I used parsley]
1 garlic clove, smashed to a paste with 1/2 teaspoon kosher salt
1 tablespoon minced shallots
1 tablespoon seeded and diced jalapeno
1/2 teaspoon white wine vinegar

Filling
2 teaspoons vegetable oil
8 ounces ground turkey thigh
2 cloves garlic, chopped
1 cup cooked pinto beans, or approximately 1/3 of a 15-ounce can, rinsed and drained
1 tablespoon ancho chile powder
2 teaspoons cumin
1 teaspoon salt
1/2 cup water
Kosher salt and freshly ground black pepper

Cornbread crust
3/4 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1 cup corn (fresh, frozen, or canned)
1 tablespoon seeded and diced jalapeno [I left this out, thinking it might overwhelm Harry. I was so naive.]
1 egg, lightly beaten
2 tablespoons vegetable oil
2 tablespoons honey
3/4 cup warm milk (about 120° F)
2 7-gram packages active dry yeast
1/2 cup grated cheddar or jack cheese

Sour cream for garnish

Brush a 9-inch pie dish lightly with oil or butter.

Prepare the salsa by mixing together the tomatoes, cilantro, garlic, shallots, jalapeno, and vinegar. Set aside to let the flavors come together.

Heat oil in a large skillet over medium-high heat. Brown the turkey, stirring occasionally, for about 8 minutes. Add the garlic, beans, chile powder, cumin, and salt, mix the ingredients together and sauté briefly until the garlic and spices are fragrant. Add the water, reduce heat to medium, and simmer until most of the liquid is gone, scraping the bottom of the pan occasionally. Remove from heat.

In a large bowl, mix together corn meal, flour, salt, corn, jalapeno, egg, oil, honey, milk, and yeast. Pour the batter into the pie dish. Top with meat and beans, then the salsa and cheese.

Set the dish atop a baking sheet in a cold oven. Set oven to 375° F and bake for 30 to 40 minutes, or until the cornbread crust is golden brown. Remove from the oven and let the pie sit about 10 minutes before cutting into wedges and serving with dollops of sour cream.

A Quick Dinner-Shooting from the Hip

I needed a quick dinner last night and I was craving something delicious. I had purchased chicken sausage with mild jalapeno and jack cheese from Costco last week and decided to put them to good use. I sauteed 2 onions and 1 red pepper in some olive oil until softened and a little brown. I removed them from the pan while I browned the sausage and then added back the peppers and onions and added the juice from half a lime. While the sausage was simmering, I made some quick cheesy grits. I love grits especially with shrimp. I poured some of the grits on a plate and topped them with some of the sausage mixture and added some hot sauce. Delicious and quick! The only thing I would do differently is to brown the sausage whole and then cut them right before serving since I lost some of the cheese from inside the sausage as it cooked. You could substitute any sausage.

Glazed Pork Loin with Cilantro and Garlic

This was awesome! Another great recipe from Adam Perry Lang's Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking . I used a smaller pork loin, about 4 1/2 lbs, but made the rub and glaze according to the recipe. Brining always adds flavor and helps keep the meat moist. I made this on my Big Green Egg using indirect heat and it was perfect. It came out juicy, tender and moist. The glaze really added a lot of flavor. I didn't have any apricot preserves so I used orange. Do not skip the step of brushing the cutting board and dredging the slices with the glaze; it adds a tremendous amount of flavor.

Glazed Pork Loin with Cilantro and Garlic

Serious Barbecue: Smoke, Char, Baste & Brush Your Way to Great Outdoor Cooking

Brine

• 1 teaspoon crushed hot red pepper flakes
• 1 tablespoon boiling water
• 2 cups apricot nectar
• 2 cups water
• 1/2 cup kosher salt
• 1/2 cup granulated sugar
• 10 garlic cloves, peeled, halved, germ removed, and grated on a Microplane grater

• One 6 1/2- to 7-pound pork loin

Seasoning Blend

• 2 tablespoons mild chile powder, preferably Chimayo, Ancho, or Hatch
• 1 tablespoon sweet paprika
• 1 tablespoon firmly packed dark brown sugar
• 3/4 teaspoon dry mustard
• 1/2 teaspoon garlic salt
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon coarsely ground fresh black pepper
• 1/2 teaspoon kosher salt
• 1/4 teaspoon Old Bay Seasoning
• 1/4 teaspoon ground cumin

Glaze

• 1/2 cup apricot preserves
• 1 1/2 tablespoons freshly squeezed lemon juice
• 3 tablespoons finely chopped cilantro or flat-leaf parsley
• 1 garlic clove, peeled, halved, germ removed, and grated on a Microplane grater

• About 2 tablespoons canola or vegetable oil

• Fleur de sel
• Finely ground fresh black pepper

1. Place the pepper flakes in a small bowl and pour the boiling water over them. Let sit for 1 to 2 minutes to rehydrate the flakes. Combine all the brine ingredients in a blender, or in a large bowl using an immersion/stick blender. Stir in the pepper flakes and the soaking water.

Place the loin in an extra-large resealable plastic bag, pour the brine over the top, squeeze out any excess air from the bag, and close. Roll the bag to evenly coat the meat. Refrigerate for at least 6 hours, or up to 12.

2. Preheat an indirect barbecue with a drip pan and fruitwood (preferably apple), a ceramic cooker with deflector plate and fruitwood (preferably apple), or a charcoal or gas grill with a box or packet of fruitwood (preferably apple) to 250°F.

3. Combine all of the seasoning blend ingredients.

Place all of the glaze ingredients in a jar with a tight-fitting lid and shake to combine. Set aside.

4. Remove the loin from the brine and lightly pat dry with paper towels.

Sprinkle the rub evenly on all sides.

Using your hands or a brush, evenly, but lightly, coat the loin with canola oil.

Insert a remove thermometer into the center of the meat.

5. Place the loin in the cooker and cook until the internal temperature reaches 135°F, about 1 hour and 15 minutes.

6. Give the glaze a quick shake to reincorporate any ingredients that may have settled. Brush the loin with the glaze and return to the cooker until the internal temperature reaches 145°F, about 15 minutes. At this point the meat will be slightly pink in the center; cook for an additional 5 to 10 minutes for more well-done.

7. Pour about half of the remaining glaze on a cutting board and top with the loin. Let rest for 10 minutes.

8. Slice the meat into 1/4-inch slices. Dredge the slices in the glaze, adding additional as needed to coat the exposed sides. Sprinkle with fleur de sel and pepper.

Seared Scallops with Cauliflower Puree-The Big Sur Bakery Cookbook

I picked up this cookbook because I love to read stories with recipes. This is a well written book with lots of glossy photos. The recipes are interesting without being overly complicated. The book is divided into chapters by months of the year which promotes their idea of cooking foods in season. This makes it a bit difficult to find a particular recipe but the index is a great help.

There are quite a few recipes I have marked to try. The breakfast pizza photo makes me hungry just looking at it!

This dish was outstanding! The cauliflower puree with creamy and rich. It paired perfectly with the scallops (I used about 2 pounds of scallops) and the reduction cut through the creaminess. I didn't have any tangerines so I used orange juice instead. This recipe is elegant for entertaining but quick enough for a weeknight dinner. 

Seared Scallops with Cauliflower Puree and Tangerine Reduction

The Big Sur Bakery Cookbook

For the Tangerine Reduction

• 1 cup tangerine juice (from 6 to 8 tangerines)

For the Cauliflower Puree:

• 1 small head cauliflower
• kosher salt
• 1 tbsp champagne or any white vinegar
• 1/4 cup chicken stock
• 1/2 cup heavy cream
• freshly ground pepper

For the Seared Scallops

• 8 large day-boat scallops
• kosher salt
• Freshly ground pepper
• 2 tbsp canola oil
• 1 tbsp unsalted butter

Place the tangerine juice in a small saucepan and reduce it over medium-high heat until it is syrupy, 10 minutes. You should be left with about 2 tablespoons. Set it aside.

Cut the cauliflower into florets, making sure they are similar in size. Fill a medium pot with water and bring it to a boil. Add 1 tbs salt, the vinegar, and the cauliflower, bring back to a boil and cook until the cauliflower is very tender, about 12 minutes. Drain the cauliflower.

Combine the chicken stock and heavy cream in a small saucepan, and warm the mixture over medium heat. Put the cooked cauliflower and the warm cream mixture in a blender or food processor, and puree until smooth. Season with salt and pepper to taste. Transfer the puree to a small saucepan and keep it warm over very low heat.

Season the scallops with salt and pepper. Heat a large cast-iron skillet over high heat and drizzle the oil into it. Add the butter and let it melt. Place the scallops, flat side down, in the skillet. Don't move the scallops! It takes only about 3 minutes to quickly sear the scallops and create a caramelized exterior, and moving them will prevent this from happening. When the scallops have a rich brown color, flip them over and cook for another 3 minutes.

To serve, spoon the cauliflower puree onto a platter. Put the scallops right on top (always put the puree on the plate first-if you pour it over the scallops, you'll ruin the caramelized surface), and finish with a drizzle of the tangerine reduction, warmed a little if needed.

Ratatouille Tart

I made this tart for a light dinner last night. I didn't use yellow squash but added more zucchini. I had a lot of vegetables left over; I don't think I sandwiched in enough vegetables but the tart was still full. I also gave up making the pretty pattern of vegetables; it still tasted good. This tart could be very flexible; making use of whatever vegetables you find at the market. You could also use a store-bought crust if you are pressed for time.

My stomach has been a little off the past two days so I don't think I enjoyed this as much as I would have had I felt great.

Ratatouille Tart

• 1 1/2 yellow squash
• 1 1/2 zucchini
• 1 1/2 red pepper
• 1/4 red onion
• 3/4 cup shredded firm goat cheese (2.5 oz.) I used soft goat cheese
• 2 tbsp thinly sliced basil
• 1 tbsp extra-virgin olive oil
• kosher salt and black pepper

Prepare tart dough: Pulse 1 1/2 cups all-purpose flour and 1/2 tsp. each table salt and black pepper in a food processor. Add 6 Tbsp cold, diced unsalted butter and 3 tbsp cold diced shortening; pulse until pieces of butter and shortening are the size of peas. Add 3 tbsp ice water (I ended up using quite a bit more to get the dough to come together); pulse to combine. Shape dough into a flat disk; refrigerate at least 30 minutes.

Preheat oven to 375º.

Roll dough to a thickness of 1/4 inch; fit dough into a 9-inch tart pan. Press dough into pans fluted edge; trim excess. Cover tart shell with aluminum foil; fill with dried beans.

Bake crust until it feels dry, about 25 minutes; remove foil and beans and bake shell 5 minutes more. Remove shell from oven. Let coll.

Using a mandoline, slice squash, zucchini and bell pepper into rounds and onion into half-moons, all 1/8-inch thick. Pat vegetables dry with paper towels. Sprinkle chevre and basil over bottom of tart.

Arrange vegetables around edge of tart shell, repeatedly overlapping two slices each of yellow squash, zucchini and bell pepper, followed by three slices of onion. Arrange a smaller circle of vegetables slices inside the first circle. Use squash slices to cover center of tart.

Drizzle tart with oil; season with salt and pepper. Bake until tart is golden brown around the edge, about 30 minutes.

Angel Hair Pasta with Red Pepper Pesto

I was going through some old blog posts when I came across this post by Sher at the blog, What Did You Eat?. This was her last post before she passed away a year ago. I never knew her but I enjoyed her blog and made some of her recipes. I thought it would be a fitting tribute to make this yesterday.

This pasta sauce is fantastic! Quick to make, it took longer to boil the water than to make the sauce. It is a great sauce for summer since it requires no cooking. Dinner was ready in 10 minutes and everyone enjoyed it. I used jarred roasted peppers.

Angel Hair Pasta With Red Pepper Pesto

Adapted from Food & Wine

3 medium red bell peppers or bottled roasted red peppers
1 tablespoon pine nuts
1 small garlic clove, smashed
1/4 cup basil leaves, plus 2 tablespoons chopped basil
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound angel hair pasta
1/2 cup grated pecorino cheese

Roast the red peppers over a gas flame or under the broiler, turning occasionally, until charred all over. Transfer the peppers to a bowl, cover with plastic wrap and let cool. Peel, core and chop the peppers.
In a small skillet, toast the pine nuts over moderate heat until golden, about 4 minutes. Let cool.
Transfer the peppers and pine nuts to a blender or food processor. Add the garlic and whole basil leaves and blend until coarsely chopped. Add the olive oil and cheese and puree to a chunky pesto. Season with salt and pepper.
In a large saucepan of boiling salted water, add the pasta and cook until al dente. Drain and cool slightly under running water. Transfer the pasta to a bowl and toss with the pesto. Season the pasta with salt and pepper. Top with the chopped basil and pecorino and serve at room temperature.

What I'm Reading: Serious Barbecue

The latest addition to my cookbook collection is Adam Perry Lang's Serious Barbecue. I love to barbecue especially on my Big Green Egg so I am always on the lookout for new barbecue recipes. This book fits the bill as it is chock full of different recipes, unusual tips and great photos.
Yesterday, I used his marinade and basting/resting butter for veal chops which was excellent. His idea to baste the cutting board with a resting butter is fantastic! It added great flavor to the veal. As a side, I made New Potatoes with Old Bay and Dill. Not having any dill but a garden full of fresh herbs, I used rosemary instead. These potatoes were fantastic! I cooked them on the Egg as it came up to temperature for the veal. They took about 45 minutes and were very smoky in flavor. Even my husband who is not a big fan of potatoes really liked these. I am going to use the leftovers to make a hash for breakfast.

New Potatoes with Old Bay and Dill
Serves 8

• 2 pounds thin-skinned, golf ball–size new potatoes , as similar in size as possible, scrubbed well
• 8 Tbsp. (4 ounces) unsalted butter , cut into 1/2-inch cubes
• 1 Tbsp. Old Bay seasoning
• 1 tsp. crushed red pepper flakes
• 5 thyme sprigs
• 3/4 cup dill sprigs , large stems removed, about 10 sprigs
• 1 Tbsp. coarsely ground fresh black pepper
• 1 cup water
• Dijon mustard
• Fleur de sel

1. Lay two sheets of heavy-duty aluminum foil, each 16 to 18 inches long, on top of each other, and fold up the sides, creating a bowl shape with a rounded base about 9 inches across. Place the potatoes in the foil bowl. At this point, they should be in a snug even layer. Top with the butter, Old Bay, pepper flakes, thyme, 1⁄2 cup of the dill, and black pepper. Pour in the water. Gather the sides of the foil bowl, bringing them together to create a sealed rounded packet about 6 to 7 inches across.

2. Place directly on hot coals and cook for 20 to 30 minutes or cook in a 350°F barbecue for about 1 hour to 1 hour 15 minutes, or until tender when pierced with a paring knife.

3. Carefully open the packet and transfer the potatoes to a serving bowl, removing the cooked herbs. Garnish with the reserved 1⁄4 cup of dill. Serve with the mustard and fleur de sel on the side.

Breast of Chicken in a Light Lemon Herb Sauce

While cleaning up my blog yesterday, I came upon a mention of this recipe from a couple of years ago with an unfulfilled promise to provide the recipe. It made me think about how much I have enjoyed this recipe from Lidia Bastianich's Lidia's Italian-American Kitchen. I have used it to entertain and it has always been a hit. Last night, I followed Lidia's directions to make sure there was enough space between the pieces of chicken in the pan. I used my All-Clad lasagna pan which provided plenty of space and the results showed. The chicken cooked quickly and perfectly, crunchy on the outside and juicy on the inside. I also added parmesan to the breadcrumb mixture. I served this with rice pilaf and roasted cauliflower.

11 chicken cutlets

1/2 cup fine, dry bread crumbs
1/4 cup extra-virgin olive oil
3 Tbs. chopped fresh Italian parsley
1-1/2 tsp. dried oregano
salt
1 cup dry white wine
1/2 cup chicken stock
1/4 cup fresh lemon juice
1 tsp. crushed hot red pepper
4 cloves garlic, peeled

Toss the bread crumbs, 1 tablespoon of olive oil, 1 tablespoon of the chopped parsley, 1/2 teaspoon of the oregano, and salt to taste together in a bowl until blended. Spread 1 teaspoon of bread crumb mixture over each piece of chicken, reserving the remaining crumbs.

Stir the wine, stock, lemon juice, hot pepper, the remaining 3 tablespoons olive oil, the remaining teaspoon of oregano, and salt to taste together in a small bowl. Pour into the baking dish (where you're cooking the chicken rolls). Whack the garlic cloves with a flat side of a knife and scatter them among the chicken pieces. Bake 10 minutes.

Top the chicken with the remaining bread crumb mixture. Return to the oven and bake until the bread crumb topping is golden brown, about 5 minutes.

If the roasting pan is flameproof, place it directly over medium-high heat, add the remaining 2 tablespoons parsley and bring the pan juices to a boil. Boil until lightly thickened, 1 to 2 minutes. (If the roasting pan is not flameproof, transfer the chicken rolls to a warm platter and pour the juices into a skillet before bringing them to a boil.)

Transfer chicken to a platter and spoon the juices around the chicken.

Bolognese Sauce

It really wasn't the weather for Bolognese Sauce yesterday. Sunny and about 85º. A dish that is better suited for December 15, I made on July 15. I usually dream about what to have for dinner or spend my time in the shower coming up with something I really crave and this is what I came up with yesterday morning. I couldn't think about anything else the rest of the day. I rushed over to one of my favorite places, Forrest Pork Store and picked up freshly ground pork and beef. I had the rest of the ingredients on hand.

I like this recipe because it doesn't take all day to prepare. A relatively short hour and fifteen minutes simmer time is all it takes and the flavors are great. It tastes like it has simmered all day. Because of this, I can make Bolognese Sauce any day of the week. Let me know if you have a favorite Bolognese Sauce recipe; I would love to try a different one. A friend suggested a version by Marcella Hazan so I might try that next time.

BOLOGNESE SAUCE

from Martha Stewart Everyday Food

Serves 4.

• 1 tablespoon olive oil
• 2 onions, finely chopped (3 cups)
• 3 carrots, finely chopped (1 cup)
• 6 cloves garlic , minced
• 1 pound ground beef
• 1 pound ground pork
• 1/4 cup tomato paste
• Coarse salt and ground pepper
• 1 cup dry white wine
• 1 can (28 ounces) crushed tomatoes in puree
• 1 cup milk
• 12 ounces spaghetti
• Finely grated Parmesan cheese, for serving

Directions

1. Make sauce: In a Dutch oven (or 5-quart saucepan), heat oil over high heat. Add onions, carrots, and garlic; cook, stirring, until slightly softened, about 2 minutes. Add beef and pork; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste; cook 1 minute. Season generously with salt and pepper.
2. Add wine and tomatoes. Bring sauce to a simmer; cook, partially covered, stirring occasionally, until thickened, about 1 hour. Add milk; simmer until completely absorbed, about 15 minutes more. Season again with salt and pepper.
3. When sauce is almost done, cook pasta in a pot of boiling salted water until al dente, according to package instructions; drain. Toss pasta with half the meat sauce; save remaining sauce for next day. Serve sprinkled with cheese.

What I'm Reading: The Art & Soul of Baking

I'm starting a new feature, "What I'm Reading". I am always reading cookbooks and trying out new recipes. My family and friends generally benefit from such endeavors (my kids don't always like it if the cookbook features unusual recipes or mushrooms!). Lately, I have been trying my hand at baking. You may have heard that cooks don't bake and bakers don't cook and I was definitely in the cooks don't bake camp. But I have decided to take on the baking challenge and I like it! My kids and their classmates like it. I even got to teach a cupcake class to my daughter's 2nd grade class.
Since I never used to bake, my cookbook collection included just one baking cookbook, Dorie Greenspan's, "Baking From my Home to Yours" (a great cookbook, by the way). Of course, I needed to fix that. Next thing I know, I have a shelf full of baking cookbooks. Now I am baking my way through and trying not to gain weight.
The book of the last few weeks is The Art & Soul of Baking by Sur La Table and Cindy Mushet.

With over 400 pages, there are so many delights to discover. There are recipes for every type of baked goods, both savory and sweet. It includes tips from the pros, basic pantry and equipment information and clear directions for more complicated recipes. Every time I open the book, I discover a new recipe I want to try. I have made the pizza crust, pie crust and a few other tasty treats. My favorite so far is the Apricot, Almond, and Chocolate Spiraled Coffee Cake.

The name coffee cake doesn't really do it justice as it so much more decadent than any coffee cake you have ever had.
Check it out and let me know what you think!