Norfolk Style Seafood

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This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O’Donnell’s. They had wonderful food, and most importantly, they had Buck.

Buck was a gentle giant at 6′ 2″ and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this.

After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 50 years ago, I guess I can reveal it now.

Ingredients:

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper

Preparation:

Heat your pan until fairly hot, then add butter and garlic and keep stirring so the garlic does not brown and turn bitter. Add your seafood and continue stirring, then add all remaining ingredients and cook until the seafood is done.

You will want to have all ingredients handy, as you need to work quickly. If it’s shrimp, they are done when they curl and turn pink and if it’s langoustines or crab, they just need to be heated through. It’s 2-3 minutes max.

Then remove the seafood with a slotted spoon and set aside in your serving plates and then reduce the sauce down by half and pour over the seafood and serve.  You will love it and Buck would be so proud.

Marinara Sauce with Meatballs

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This produces some of the best marinara sauce with meatballs I’ve ever tasted, because the sauce actually cooks the meatballs. That’s right, they’re not browned first,  just dropped into the simmering sauce and cooked until done.

It helps to have the sauce at a point where it needs about another hour of cooking. This assures that the meatballs will be cooked through.

Meatballs: 
 
2 lbs. of lean ground Beef
2 tbsp. Breadcrumbs
2 Eggs, well beaten
3 Tbsp. grated Parmesan cheese
1 Tbsp. Olive Oil
1 Tbsp. Marsala wine, Cream Sherry can be substituted if Marsala isn’t available.
1 large sautéed Onion
2 Tbsp. freshly chopped Parsley
1 tsp. Salt
Fresh ground Black Pepper
 
Makes approx. 15 to 20 meatballs depending on the size. After prepping, put them into the refrigerator.
 

Marinara Sauce:
 
1 large finely chopped Onion
1 large finely chopped Carrot
2 finely chopped stalks Celery
4 cloves of Garlic, finely chopped
2- 28 oz. cans of crushed Tomatoes, or whole tomatoes that are lightly chopped in the processor. San Marzano’s are the best
1/2 cup of Marsala wine
Extra Virgin Olive Oil
Salt and freshly ground Black Pepper
 
Preparation:
 
Put enough olive oil to just cover the bottom of the saucepan. The key to this sauce is to use a stainless steel or cast iron pan that will maintain heat. The cheap aluminum pans will not work, as they can’t maintain an even heat. My favorite is Le Creuset.
 
Just heat the oil slightly, and then add the onion, carrots, celery and garlic. You want to just sweat the mixture sweat gently. Don’t let it brown, as the flavor will become bitter.
 
After the mixture has become soft, add the Marsala and cook until the alcohol is gone. Add tomatoes, salt and pepper. Now bring it back to a boil, and then reduce the heat down and just let it cook. The longer you cook it, the better it will be.
 
After about 1 hour, you should add in the meatballs and cook for another 1-2 hours. Afterwards, you will have a beautiful, hearty marinara sauce with meatballs.
 
Serve with your choice of pasta. I suggest spaghetti or penne if you prefer a heartier pasta. 

Mountain Dew Cake

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I can’t imagine something being more Southern than a Mountain Dew cake. By now, I’m sure most people have heard of Mountain Dew soft drink, but there was a time when it was relatively unknown outside of the South.

I remember as a child that I loved the glass bottle it came in, because it had an imprint of a hillbilly man drinking a Mountain Dew. I always thought he was funny. That glass bottle is long gone, but this recipe remains and is incredibly moist and good.
Ingredients:

Cake:
1 box of Yellow Cake Mix, my grandmother always used Duncan Hines
1 box of Vanilla or Lemon Instant Pudding
1 cup of Vegetable Oil
4 Eggs
1 10 oz Mountain Dew that has gone flat
Icing:
1 large can of crushed Pineapple
3 tsp. Corn Starch
1 cup Sugar
1 stick of Butter
1 cup unsweetened Coconut
Preparation:
Preheat the oven to 325F. Mix together all ingredients, making sure that the fizz is gone from the Mountain Dew before mixing it in.

Pour entire mixture into a large greased baking pan, or two cake pans and bake until the cake is light brown and done through.

When cake is almost cooled, make icing by mixing pineapple, sugar and corn starch in a sauce pan and simmer until thick. Add butter and coconut and mix thoroughly. Finally spread over the cooled cake while the icing is still warm.

Tandoori Chicken

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I always thought that this dish was made with a brightly colored reddish orange paste that stained the fingers and I was surprised to be told by my Indian friends that they do not use any artificial coloring in their food, as they feel it is not healthy. And all this time, I thought it was the spices that gave it that color.

 
This is very simple to prepare and is fantastic when marinated overnight and then cooked on the grill or under a very hot broiler.
 
It will melt in your mouth like butter, and it is a wonderful way to grill most any meat. This can also be used to make the most amazing baby lamp chops.

Ingredients:

1 lb. boneless Chicken Breast
1 tsp. crushed fresh Ginger
5 tsp crushed Garlic
1 Tbsp of fresh Coriander, chopped
Juice of one Lemon
1 tsp Salt
1 tsp. Cayenne Pepper
1 tsp. Turmeric
Freshly ground Black Pepper
1 tsp. Dhania Zeera(available at any Indian market)
1 tsp. Garam Masala(available at any Indian market)
2 Tbsp. Heavy Cream
2 Tbsp. Yogurt
 
Preparation:
 
Blend all ingredients together, except heavy cream and yogurt, and pour over chicken and coat well. Then add heavy cream and yogurt and mix thoroughly. Marinate overnight and grill until done.
 
Serve with chutney, basmati rice and naan bread (flat Indian bread, but warm pita will substitute).

Lemon and Clove Cookies

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I found a version of these cookies in the Chez Panisse Cookbook by Alice Waters. I am always amazed by her ability to take the simplest ingredients and combine them to create something that is a perfect blend of each ingredient.

While they are lovely just as they are, I did add a bit more lemon zest, and I dust them with a little powdered sugar when they are still warm from the oven

Ingredients:
 
½ lb of Butter softened
2 Tbsp Lemon zest
1 tsp Vanilla extract
¼ tsp of ground Cloves
2 1/3 cups of AP Flour
¾ cups of White Sugar
1 Egg, beaten
Pinch of Salt
Powdered Sugar for dusting
 

Preparation:

Sift the dry ingredients together. Cream the butter until whipped and then add the rest of the wet ingredients and then incorporate the dry little by little.

 
Once it forms a dough, remove the dough from the mixer and split into two equal halves. Roll each half out into a 2 inch roll, wrap in plastic wrap and then put into the refrigerator for 2-12 hours.
 
Hint: If you find the dough to be tacky, just sprinkle a bit of powdered sugar on your counter and continue rolling it out.
 
When ready to cook, preheat the over to 350, and then cut into ½ inch thick cookies an bake for 10 minutes, or until the bottoms are golden brown. After removing from the oven, give them a light dusting of sifted powdered sugar.
 
 

Arroz con Pollo

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This is one of those dishes that’s a perfect example of comfort food. It is almost a national dish and will instantly remind you of sunny Spain. There are so many variations on this dish, each reflecting the unique regional produce of Spain.

There is one ingredient that I feel is essential is the smoked sweet paprika. 
 
Ingredients:
 
8 Chicken thighs or one whole roaster cut up
1 link of Chorizo sausage, cut into small pieces
6 Tbsp of Extra Virgin Olive Oil
2 cloves of Garlic, sliced
One Large Onion, chopped
One Red Pepper, chopped
1/2 cup Peas
1/2 cup Carrots, cubed
2 cups of medium grain Rice, a Spanish arroz or paella rice is perfect as well.
4 cups of Chicken stock, warmed
2 Bay leaves
1 pinch of Saffron
2 Tbsp of smoked sweet Paprika
2 dried whole Chilies, if desired.
Juice of one Lemon
¼ cup of Madeira
 
 
Preparation:
 
Place the olive oil in a cast iron casserole (Le Cruset is perfect) or some pot with a cover that can go from stovetop to oven. Over medium heat bring the oil up to temperature, and then brown the chicken. Remove from oil and set aside.
 
Now add sliced chorizo, garlic, chopped onion and chopped red pepper, peas and carrots and cook until onions are brown and soft. Add all spices and combine well.
 
Add juice of lemon and the Madeira and allow alcohol to cook away. Then add the rice and coat thoroughly with oil. Add warmed stock and saffron, mix well and then add back the chicken and bring to a slight boil.
 
Cover and put into a preheated 350 degree oven for 40-50 minutes. Remove from oven, stir and then recover and allow to rest on stove top for 5 minutes. 

Braciole- Italian Meat Parcels

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This is a wonderful Sunday meal and tastes just like your Nonna was cooking all day. These little meat parcels are a common dish in Italy, but often go by other names depending on the specific region. It can be made with pork or beef. As an added benefit, the house smells amazing.

Ingredients:

Parcels:
6 pieces of pork or beef pounded flat, like a scaloppini. About 2 lbs.
Aged Provolone Cheese
Romano Cheese
Parsley
Garlic, crushed
Prosciutto, sliced thin
Salt and Pepper
Olive Oil
Butchers Twine
Sauce:
1 large Onion, finely chopped
½ cup Carrot, finely chopped
½ cup Celery, finely chopped
3 Tbsp Olive Oil
½ cup Marsala Wine
3 28 oz cans of crushed Tomatoes
Salt and Pepper
Preparation:
Begin by preparing your sauce. Take a large cast iron or heavy duty pan and heat the olive oil. Then add the onion, carrot, celery and salt and pepper and cook on medium heat for 10 minutes or until translucent. Then add Marsala wine and cook until alcohol is gone. Then add tomatoes and bring to a simmer and allow to cook for 1 -2 hours. More is better.
While the sauce is simmering, prepare your braciole. Lay the flatten piece of meat flat and cut into parcels. Layer with the cheese, prosciutto, parsley and a little bit of crushed garlic. Add a bit of pepper, but no salt, as the prosciutto is salty enough.
Tie up with the butchers twine, by making a first circle around the parcel and tying a knot and then going around 3-4 more times until you are at the end, make another knot and then come back vertically to bring the ends together and tie it off.
Heat your olive oil in a sauté pan, and brown the parcels thoroughly until browned on all sides and gently transfer them to the simmering sauce for at least 45 minutes.
Remove them from the sauce, then cut off the twine, and allow to rest covered for 10 minutes while you prepare your pasta. Serve with pasta of your choice, sauce and extra Romano cheese.

Thai Masaman Curry

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Thai curries use coconut milk as a base, and while some southern Indian curries also use coconut milk, Thai curries have unique curry paste blends. Thai curries come in different colors and each are unique as to their make up and as to which meats work well with each.
Normally the standard curries are red (chicken,beef or seafood), green (chicken with Thai eggplant), yellow,(chicken, beef or seafood) Penang (beef, chicken or seafood) and Masaman(beef or chicken). I have arranged them in order of spiciness from hottest to mildest.
However, the pastes can be deceiving as all can still be quite spicy, but you can control the heat by cutting down the amount of curry paste or using a milder version.
Ingredients:

1 lb of Beef or Chicken, cubed in 2 -3 inch pieces. Boneless short ribs or chicken thighs
2- 3 Tbsp Masaman Curry Paste. Maesri, in the can is a good quality brand.
2 – 14 oz cans of Coconut milk
1 large Potato peeled and cubed into 1 inch pieces
1 large Onion, cubed into 1 inch pieces
1 medium Red Pepper, cubed into 1 inch pieces
5 Green Cardamom pods, or ½ tsp ground cardamom
1 Cinnamon stick, or ½ tsp ground cinnamon
1 tsp Sugar
Juice of one Lime
Preparation:
Bring 1 ½ cans of coconut milk and curry paste to a simmer and then add beef or chicken and cook until tender. Beef will take a bit longer and should be cooked for at least 30 minutes prior to adding the other ingredients.
Once meat has cooked add the onions, red pepper and all other spices. Allow to cook for an additional 15 minutes and then taste for sweetness and sourness and add sugar and lime juice as needed. If the mixture becomes too thick, you can add your reserved  coconut milk.
After mixture is cooked through, approx 30 minutes, then serve over jasmine rice.

Coq au Vin (Chicken with Wine) – Pure French comfort food.

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This is a staple in bistro menus all around France, and is a favorite winter dish of mine. There are so many complicated ways to make this, but I have discovered that complexity does little to add to the flavor – the key is slow cooking.
 

 
It’s the subtle blending of the flavors that makes this a classic. I find that this is best if you can take it from stove top to oven, so a cast iron pot like Le Cruset is perfect. If not, it can be done on the stove over very low heat.

Ingredients:

4 pounds of skinless Chicken thighs, or 4 pounds of skinless Chicken breasts if you prefer, or any combination.
½ pound Bacon, with a soft smoke or unsmoked or salt pork
2 Tbsp. Butter
½ cup Flour, optional
2 tsp. Salt
1 large Onion, finely chopped
1 large Shallot, finely chopped
3 cloves of Garlic, sliced
5 sprigs of fresh Thyme, or 1 tsp of dried thyme
3 Bay Leaves
1 lb. of peeled baby Carrots
½ lb. Mushrooms or any fresh mushroom you desire. Keep them whole if possible.
¼ cup of Cognac
1 bottle of Burgundy or Pinot Noir
 
Preparation:
 
Preheat the oven to 350 degrees. Add the butter to the pan and render down the bacon over medium heat.
 
Remove the bacon with a slotted spoon and brown the chicken.  It is your choice to either flour the chicken lightly prior to browning or not.
 
Remove the chicken and set aside and add the garlic, shallots, onions and cook until golden brown. Normally, about 10 minutes will do. Then add carrots and lightly sauté.
 
Now add back the browned chicken and pour in the cognac and cook until the alcohol is gone, and then add the thyme, bay leaves, cooked bacon, mushrooms and wine. Bring to a boil and put into the oven covered for 2 hours.
 
When finished, remove the cover and stir well. Recover and allow to sit outside of the oven for 5 to 10 minutes and then serve with thick sliced Como, sourdough bread or a baguette.
 
Hint: If you don’t use skinless chicken, you will need to skim the fat off the top. If you prefer this method, then skim just before serving. A few folded paper towels will soak up a lot of the fat. Just use tongs to remove them to a plate and into the trash.

Meatloaf, Old Fashioned Goodness

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As the weather starts to cool and evenings become crisp, I like a simple old-fashioned meatloaf.
This is real comfort food and when served with mashed potatoes and vegetable, it’s a well balanced meal. As an added benefit, this also makes wonderful sandwiches the day after.
Ingredients:

2 lbs. of lean ground Beef
2 tbsp. Italian breadcrumbs
1 Egg, beaten
1 Tbsp. Worcestershire sauce
1 Tbsp Dijon Mustard
2 Tbsp. grated Parmesan cheese
1 Tbsp. Olive oil
1 small sautéed Onion
2 Tbsp. freshly chopped Parsley
1 Tsp. Salt
Fresh ground Black Pepper
Preparation:
Preheat oven to 325 degrees, and lightly coat the inside of a 9-inch loaf pan with a small amount of olive oil.
In a sauté pan, heat the olive oil and sauté the onion until just translucent.  Then add onion to beef with all of the other ingredients, and mix with your hands until mixed thoroughly.
Put into the loaf pan, and at this point you have the option to cover the top of the meatloaf with either ketchup or a mixture of apple sauce with 1 Tbsp of Dijon mustard.
Then put into the preheated oven and cook for 45 to 60 min. The loaf is done, when it separates from the side of the pan. Remove from the oven, and allow to cool slightly before attempting to cut.