Rice & Beans - Global Comfort Food

Rice and beans. Beans and rice. Tomato, tomaahto. Every Spanish-speaking country has its own variation of this staple dish, and there are many, many nuances - with or without meat, black beans vs. red beans, with or without coconut, side by side vs. mixed together. Some recipes carry more symbolism than others - for instance, the Cuban version uses black beans with white rice and is called "Moros y Cristianos," a name referring to the battles between the Moors and the Christians in Spain.  Although true rice and beans is a Hispanic/Latino specialty, other cultures create their own variations - lentils and rice are served in the mideast and in India and Pakistan, and Italians enjoy "risi e bisi," which is risotto with peas.

Cultural traditions aside, rice and beans is one of the most nutritionally sound dishes you can serve. The ingredients are inexpensive, easy to come by, and easy to store, and the preparation couldn't be much simpler. This was one of my "broke college kid" staples, but even though I can afford more expensive food now, I still go back to this dish because it's comfort food. Try my version or play around with your own variation of this dish!

Rice & Beans1 T. bacon fat

1 small onion, diced

1 lb. chorizo, sliced into bite-sized pieces

2 jalapenos, diced (or 1 green bell pepper if you prefer a milder flavor)

1 red bell pepper, diced

1 can pigeon peas

2 t. cumin seeds, toasted

2 t. Goya Adobo seasoning (I like the variety with bitter orange)

1 t. oregano

1/3 cup chicken broth

2 cups hot cooked rice, seasoned with 1 packet Goya Sazon

salt and pepper to taste

handful chopped cilantro

sour cream, to serve

In a large, heavy-bottomed pan, fry the onion and chorizo in the melted bacon fat over medium heat until the onions have softened. Next, add the jalapenos, red pepper, pigeon peas, cumin, Adobo, oregano, and chicken broth. Mix well and cook for about 5 minutes, stirring frequently, until the chicken broth is fully evaporated. Now, add the rice, salt, pepper, and cilantro. Stir until the rice is fully incorporated, then serve in bowls with a dollop of sour cream.

Simple Southwestern-style Squash Soup

The other day, I had a craving for soup. Considering that I'd spent the previous afternoon and evening on a pub crawl, I didn't have much faith in my ability to concoct anything edible, but before I grabbed my ever-growing stack of take-out menus, I decided to put forth a little effort and scan my cabinets to see if I could come up with something simple. I found a box of chicken broth in the cabinet and some cooked pumpkin in the freezer. With some bacon and southwestern-style spices, I could turn these convenient ingredients into a fantastic pureed soup similar to one Bobby Flay served at Mesa Grill!   

While I used pumpkin, any type of cooked winter squash will work with this recipe. You can find frozen squash in the freezer case at most grocery stores; keep some handy and you'll be able to whip up a spectacular soup in under 15 minutes!
　
Southwestern-style Squash Soup

1 T. bacon fat
1 T. cumin seeds, toasted and ground
2 t. chipotle chile flakes
1 small onion, minced
2 cups cooked squash(thawed if frozen), diced
3-4 cups chicken broth
2 t. chili seasoning
salt and pepper to taste
olive oil, for garnish
crumbled bacon, for garnish
toasted flax seeds, for garnish

In a large soup pot, melt the bacon fat over medium heat. Add the cumin seeds, chipotle flakes, and onion. Cook until the onion is soft and translucent.

Add the onion and spice mixture to a blender with the pumpkin and the chicken broth. Blend until liquified (depending on the size and strength of your blender, you may have to work in batches). Return the pumpkin blend to the soup pot. Add the chili seasoning, salt, and pepper, and bring to a boil.

When soup is ready to serve, ladle it into bowls, drizzle with olive oil, and sprinkle with crumbled bacon and toasted flax seeds.

Chicken with French Herbs and Almonds - An Accidental Recipe

Like Sir Alexander Fleming with his magical mold, I made an accidental discovery.  I wasn't trying to create a new recipe, I was trying to make chicken piccata.  As fate would have it, my perfect storm of brain farts resulted in me having to improvise on the fly and create an entirely new recipe in the short time it takes to cook chicken cutlets. 

So how did I manage to screw up chicken piccata?  1)  I forgot to buy lemons or lemon juice, and I only had about 1/4 cup left in my trusty bottle, and 2) I forgot to dredge the cutlets in seasoned flour.  I completely forgot an entire step.  I didn't realize I'd forgotten this step until the cutlets were in the pan browning.  "Oops!" I shouted.  Ok, maybe I shouted a synonym for "oops" that begins with F.  Doesn't really matter; I just knew I had to do something to salvage the chicken.  I had about 3 minutes to either re-work this recipe and knock it out of the park, or I'd ruin it and have to pack my knives and go.  Go where?  To grubhub.com, to the pub down the street, to the cabinet containing a 6-pack of Top Ramen...

Sure, I probably don't need to treat every recipe I make like a do-or-die moment, especially considering that 4 out of 5 times I'm cooking for one, but I love a good challenge.  I refused to resign myself to cooking something not worthy of sharing with my readers.  So how did I save the chicken?  A splash of vino, a healthy injection of butter, some seasonings (including lavender flowers and green peppercorns), the final added touch of a few toasted almonds, and voila!  A brand new original recipe. 

The light, delicate flavors of this dish make it perfect for a romantic dinner for two on one of the first warm days of spring - those days will be here before you know it!   

Chicken with French Herbs and Almonds

For the marinade:
1/2 cup dry white wine
splash lemon juice
1-2 cloves garlic, pressed

2 lbs. chicken breast tenders, pounded thin with the textured side of a meat mallet
splash olive oil
1 cup dry white wine
1/4 cup lemon juice
2 T. butter
1 T. capers in brine, drained and rinsed
2 t. green peppercorns, crushed with the flat edge of a knife
2 t. dried lavender flowers*
2 t. dried tarragon
salt and pepper to taste

cooked spaghetti or angel-hair pasta
chopped toasted almonds, for garnish
tarragon sprigs, for garnish
fresh sprigs lavender, for garnish

Combine the marinade ingredients in a shallow glass or ceramic baking dish large enough to hold all the chicken pieces in one layer.  Let marinate for about a half hour. 

Remove the chicken pieces from the marinade and discard leftover marinade.  Heat a splash of olive oil in a large, heavy-bottomed frying pan with a lid over medium heat.  Add the chicken pieces, cook for 1-2 minutes on each side until the chicken pieces are no longer pink on the outside.  Remove the chicken and set aside. 

Add all remaining ingredients except the pasta and garnishes to the pan.  Heat through until the butter melts, stirring contstantly.  Once the butter is melted, add the chicken pieces again, cover with a lid, and simmer for 3-5 minutes, or until the chicken is cooked through and no longer pink inside. 

Arrange 2-3 of the chicken pieces over a bed of pasta.  Spoon some of the sauce overtop of the pieces, then sprinkle with chopped toasted almonds and garnish with tarragon and lavender sprigs.  Serve with a delicate white wine. 


* Be sure to use lavender flowers that are designed for tea, preferably organic.  Lavender used for potpourri can be treated with chemicals not fit for consumption. 

Canine Crumpets

I know, I know, this recipe has been posted before.  But the MSPCA's Valentine's Day bake sale starts this weekend, and because I provide a link to the recipe on each bag of Canine Crumpets, I wanted this to be the first recipe that pops up when visiting the site.  Those of you visiting http://www.baconbutterbooze.com/ for the first time, welcome! 

Here is my recipe for Canine Crumpets, a wonderful and easy to bake treat for pups of all shapes and sizes!

Canine Crumpets

½ pound chicken livers
1 cup chicken stock
½ cup corn oil
¼ c. chopped parsley
1 cup powdered milk
1 cup rolled oats
½ cup brewer’s yeast
1 cup soy flour
1 cup cornmeal
3 cups whole wheat flour

Preheat the oven to 350. Slice the chicken livers into smaller pieces and cook them over high heat in a frying pan. When they are fully cooked through, place them in a blender with the chicken stock, corn oil, and parsley. Blend until liquefied.

In a large mixing bowl, combine all remaining ingredients and mix well. Add the chicken liver puree and mix again, using your hands - the dough will be very stiff.

When dough is completely mixed, break off a tennis-ball section, wrapping the rest in plastic. Take the dough ball and roll it into a quarter-inch thick sheet. Using a small cookie cutter, cut into shapes and place on a baking sheet lined with foil. Bake them 16-20 minutes or until golden brown. Allow to cool completely, then transfer to a plastic container. They will keep longer if stored in the refrigerator.

Bring on the Bagpipes, We're Drinkin' Some Scotch!

To quote Ron Burgandy:  "I love scotch. Scotchy, scotch scotch."

Last night, I attended a Dewars' Discovery event here in Boston. Dewars holds these events every year, and this is the first I've been able to attend - they fill up pretty quickly. A combination between a tasting and a class, the event itself was similar to The Wine Bottega's "Wine 101" lesson in that we were given samples of scotch, as well as samples of the flavor/aroma profiles to look for in a blended scotch - honey, citrus, floral, vanilla, and smoke. Then, using the varieties of single-malt scotches in front of us, we were asked to create our own blend, which I did, and I loved, even if I didn't follow directions. We also learned about the four scotch-producing regions of Scotland and the traits of their whiskys.


Here are several things I learned:

Speyside is where most of Scotland's distilleries are located, and its scotches are citrusy.


Lowlands scotches are lighter in texture, with a sweeter flavor.


Highlands scotches are floral, due to the presence of Heather.


Islay (shown on the map as "island") scotches are smoky, complex, and the absolute best thing to claim Scottish ancestry besides me. OK, most of that sentence is based on opinion rather than fact - but if you're looking for a smoky scotch that tends to bite the back of your throat, go for an Islay single-malt, such as one from Ardbeg or Laphroaig.


Being that this was not only an informative event but a promotional one, the Brand Ambassador obviously extolled the virtues of blended scotch. I have no problem with blended scotch, I've consumed many a bottle of Johnnie Black or Dewars' White. But I'm a single-malt girl, I like that thick smoke flavor you'll taste in the Islay scotches. However, in many cocktails, the complexity of a single-malt will be lost, so this is where blended scotch gets to shine. I've posted recipes for scotch-based cocktails that would work well with a blended scotch (Godfathers, and my original, the Consigliere); Dewars' also presented us with some nice options, such as one that appeared to be a scotch-based mojito, and scotch with ginger beer and lime.


When we got to create our own blends, we were asked to try to create a balanced blend. I didn't want to. I added the entire contents of my smoky Islay scotch to my glass, then I added the entire contents of the floral scotch , followed by half the citrusy scotch , half the vanilla scotch , and just a few drops of the honey scotch. We were explicitly told not to use the entire contents of the smoky scotch, but I've been explicitly told not to do a lot of things in my life. Just sayin'.


My blend would definitely not be approved by the Master Blenders at the Dewars distillery, but I certainly enjoyed it. After all, blending scotch is like making a tomato sauce, which is like creating art - there's no right or wrong answer because taste is subjective. Whether you prefer blends or single malts, smoky or sweet, mixed in a cocktail or served straight with a single ice cube, the important thing is that you enjoy it responsibly, and you enjoy it with friends.


Slàinte!

Extreme Makeover: Meatball Edition

Norma Jean Baker to Marilyn Monroe. Steve Urkel to Stefan Urkell. Television shows such as "What Not To Wear" and "The Biggest Loser." It seems Americans can't get enough when it comes to transformations, reinventions, and the like. We love rags to riches stories and before and after photos. This is why I decided to take classic spaghetti & meatballs and give it a makeover. A little wine, a little spice, and ta-da! A sophisticated version of a perennial favorite.


Next time you decide to make spaghetti & meatballs, try this version - you won't be disappointed!
　

Garlic Meatballs in Chianti Sauce

For the Sauce:
generous splash olive oil
2 cloves garlic, minced
1 onion, minced
1 28-oz can crushed tomatoes
1 cup Chianti
1 T. fennel seeds
2 t. dried oregano
1 t. dried basil
1/2 t. crushed red pepper flakes
generous grind black pepper
salt to taste

For the Meatballs:
3/4 lb. 80/20 ground beef*
3/4 lb. ground pork
2 eggs
1 cup Italian-style breadcrumbs
1/2 c. very finely minced onion
1/4 c. Chianti
splash olive oil
2-3 large cloves garlic, pressed or very finely minced
2 t. fennel seeds
1 t. dried oregano
1 t. salt
1/4 - 1/2 t. crushed red pepper flakes
generous grind black pepper
1-2 T. bacon fat**
hot cooked, buttered spaghetti
grated pecorino

First, make the sauce. In a large, heavy bottomed pot, heat the olive oil over medium heat. Add the onion and garlic and saute for 2-3 minutes, stirring occasionally, until they become soft. Do not let the garlic burn. Next, add all the remaining ingredients. Cook, stirring occasionally, until the sauce begins to gently bubble. Cover, reduce to very low heat, and let the sauce simmer while you make the meatballs.




In a large bowl, combine all meatball ingredients except the bacon fat. Using your hands, mix until the mixture is consistent. Now, using your hands, form the mixture into golf ball sized balls. Do not pack them too tightly, just enough so that they stay together.

When the meatballs are all formed, heat a large frying pan (preferably cast-iron) over high heat. One your pan is hot, add a pat of bacon fat and let it coat the pan. Working in batches, add a few meatballs at a time to the pan and brown for 2-4 minutes, or until a nice brown crust has formed on the outside of each meatball and no pink remains. Add the meatballs to the pot containing the Chianti sauce.

Once all the meatballs are added to the sauce, pick up the pot and gently shake the pot until all the meatballs are immersed into the sauce. Shaking the pot instead of stirring with a spoon reduces the chances of your meatballs falling apart. Once the meatballs are immersed, cover the pot and simmer for 30 minutes. Spoon a few meatballs and sauce over piping hot buttered spaghetti, sprinkle with pecorino cheese, and serve with a glass of Chianti.

* Please don't desecrate my recipe by using a leaner blend of ground beef; you'll lose too much flavor.


** Always save the fat when you've cooked and drained bacon. It adds great flavor to recipes, and by saving it in a sealed container in the fridge, you save yourself a step when you want to add that flavor to a recipe!