Category Archives: Main Dishes

April 7, 2013 · 8:23 pm

Cajun Shrimp Poboys with Remoulade and Vinegar Slaw

Shrimp Po Boy

Don’t you wish you didn’t have to worry about the social acceptability of table manners? You know you want to be the one to scoop up that last bit of hummus with your finger after the pita supply has waned. And furthermore, don’t tell me you’ve never been tempted to lick that fancy plate you’ve been daintily forking and knifing. My 4 year old nephew, Romen, isn’t bound by such arbitrary niceties. After eating hot dog slices swimming in the bowl of ketchup and mustard he politely requested, Romen did what every grown-up wishes he or she could do. He tilted his head back and began to drink the leftover ketchup and mustard, tapping the bottom of the plastic bowl for good measure. Now, for the sake of my argument (just in case ketchup and mustard soup doesn’t appeal to you), just pretend you were sitting in front of a the bowl filled with your favorite sauce. Chocolate fondue, anyone?

Shredded Slaw Ingredients

Vinegar Slaw

At such a young age, Romen already knows that the sauce is the best part of the meal. I can’t wait to show him the wonders of Sriracha, cilantro chutney, and all sorts of other things to drizzle, douse, and dip. I know this is a Po boy recipe, so excuse me for being hyper-focused on the sauce, but I can’t help it. I. Love. Remoulade. What’s not to like about a socially acceptable way to enjoy all sorts of condiments, herbs, pickles, and whatever else you fancy, mixed together into a single sauce. I like to think of it as a decked out, up-scale tartar sauce or aioli. Purists might insist that there’s one way to do a traditional remoulade, but I think that the beauty of it is that it can be endlessly improvised upon according to your tastes, and what you have on hand.

Coating the Shrimp

Crispy Fried Shrimp

Good Po boys can’t rely on remoulade alone, which is why these ones are filled with hot, crunchy cornmeal-crusted shrimp, seasoned with cajun spices and smoked paprika. I like to stuff the shrimp into toasted baguettes filled with crisp vinegar slaw, and of course, a generous slathering of remoulade. Leave your grown-up table manners at the door. This could get messy.

Tasty Shrimp Po Boy

Cajun Shrimp Poboys with Spicy Remoulade and Vinegar Slaw

Makes 4-6 sandwiches, with extra slaw

For the shrimp:

  • 1/2 cup cornmeal 
  • 1/4 cup corn starch
  • 1/4 cup flour
  • 3/4 teaspoon kosher salt
  • 1 tablespoon smoked hot paprika
  • 1/2 teaspoon cayenne (or to taste)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 egg white whisked with 1 tablespoon water
  • 1 pound medium shrimp (26-30 count), deveined and peeled, tails removed
  • canola or peanut oil for frying

For the remoulade:

  •  3/4 cup mayonnaise
  • 1  1/2 tablespoons ketchup
  • 2 teaspoons dijon mustard
  • a few dashes hot sauce to taste
  • 2 teaspoons lemon juice
  • 2 tablespoons finely chopped pickles
  • 1/2 small red onion
  • 1 small clove garlic, finely grated or pressed
  • 2 tablespoons minced  fresh parsley
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon sugar
  • salt and freshly ground black pepper to taste

For the slaw:

  • 1 small head red or green cabbage (or a mix of both), thinly sliced
  • 1 medium carrot, julienned or grated
  • 1/3 cup cider vinegar
  • 1  1/2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 teaspoon dijon mustard
  • 2 teaspoons extra virgin olive oil

For the sandwiches:

  • Four to six  6 inch baguette portions, from 2 baguettes

1) Make the slaw:  Whisk together the vinegar, sugar, salt, pepper, dijon mustard and olive oil in a small bowl.  In a large bowl, toss the cabbage with the vinegar mixture.  Season to taste with additional salt, sugar, and/or vinegar if needed.

2) Make the remoulade:  Stir together all remoulade ingredients in a small bowl.  Season to taste with salt and pepper.

3) Bread and fry the shrimp:  Heat one inch canola oil in a large cast iron skillet, dutch oven, or heavy-bottomed pan to 360˚ F.  In a medium bowl, whisk together the dry ingredients (cornmeal through black pepper).  Working in small batches, lightly coat the shrimp with the egg white mixture, and then press each side of the shrimp  into the cornmeal mixture.  Fry the shrimp in the hot oil until curled and golden brown, about 1-1/2 to 2 minutes per side.  Place the shrimp on a paper towel-lined plate to drain.

4) Cut the baguette pieces in half lengthwise.  Toast the baguette under a broiler.  Spread on the remoulade on the cut sides of the bread, and arrange the shrimp on one side of the bread.  Spread the slaw on top of the shrimp and top with the other piece of baguette.

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March 10, 2013 · 7:55 am

Moroccan Chicken Bastila

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A coworker once called me a recipe tease.  I don’t mean to wave my recipes like the unattainable carrot, but sometimes it happens.  I get excited and mean well, but my forgetfulness takes over.  Recently, well, okay, maybe like 5 months ago, a faithful reader made such an accusation, although in different words, and I quote:  “Nice Girl, waited long enough.  What about the recipe?  Thanks again!”.  Being a teacher, my first thought was Yesss! you were paying attention!  My second thought was “Bad girl, you are a recipe tease.”  The guilt has been nagging at me ever since.  I love-hate it when people hold me accountable.

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The recipe in question was originally posted the summer before last.  Bastila is a Moroccan dish eaten for special meals with company.  It takes the better part of a day to make, and even longer if you’re actually in Morocco.  Things like waiting for a live chicken to be butchered and plucked, and ordering a fresh batch of fillo.   Fatima, the maid at my friend’s apartment in Casablanca, taught me to make Bastila through gesture, and words in Arabic and French I didn’t understand.

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I think it has taken me a while to re-post this because making the Bastila, and fine- tuning the recipe seemed like a daunting task!  My friend Karissa who lived in Morocco (and now lives here in Denver) and I decided to [finally] remake the recipe using my notes from Fatima, with additional guidance from one of my favorite Moroccan cookbook authors, Paula Wolfert.  If you’d like to read more about Bastila, and to see the process in a Moroccan kitchen, you can find my original post here.

Garnishing the Bastila

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Dear reader, you know who you are (ahem–JBH)…if you’re still there, this recipe is for you!

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Moroccan Chicken Bastila

Serves 12

Because of the intricacy and time required to make this regal dish, Bastila is meant to be shared with company.  It is a grand chicken (or traditionally, pigeon) fillo-topped pie, a balance of savory flavors and warm-spices, with velvety egg woven throughout. The filling can be made up to a day in advance, and assembled and baked the day of.  

Ingredients:

  • 3 pound whole chicken, cut into 8 pieces (see tutorial here, or ask the butcher to cut if for you)
  • 2 pinches saffron (about 1/2 teaspoon)
  • 1 1/2 teaspoons ground dried ginger
  • 1 teaspoon freshly ground black pepper
  • 3/4 teaspoons turmeric
  • 1/4 teaspoon nutmeg
  • kosher salt
  • 1/4 cup chopped parsley
  • 1/4 cup chopped cilantro
  • 1/2 cup golden raisins
  • Two 2-inch cinnamon sticks
  • 4 medium onions, chopped
  • 6 large eggs
  • 1/4 cup fresh lemon juice
  • 1 stick butter, melted and cooled
  • 12 ounces whole blanched almonds (or, see instructions for blanching almonds)
  • 1/4 cup canola or vegetable oil
  • 1 1/2 teaspoons ground cinnamon, plus more for dusting
  • 1/3 cup powdered sugar, plus more for dusting
  • 1 egg yolk, lightly beaten
  • 8 ounces frozen fillo dough sheets, thawed overnight in the refrigerator

Process:

  1. Warm the saffron threads in a heated frying pan on the stove for about 30-45 seconds.  Remove promptly, crumble the threads between your fingers.  In a small bowl, add the saffron threads to 3 tablespoons hot water, and stir to dissolve.
  2. Mix the saffron water with the ginger, pepper, turmeric, nutmeg, and 1 teaspoon kosher salt. Put the chicken in a large saucepan or dutch oven, and coat with the saffron water mixture.   Cover and set aside for 10 minutes.
  3. Add the onions, cinnamon sticks, and 1 1/2 cups water to the pan with the chicken, and stir to distribute evenly.  Put the pan on the stove over high heat.  Bring to a boil, then lower the heat and cook the chicken, covered, at a high simmer for 30-45 minutes, or until cooked through and tender.  Remove the chicken from the pan and set aside to cool slightly.
  4. Discard the cinnamon sticks.  Continue to simmer the onion mixture for about 10 minutes.  In the meantime, roughly shred the chicken using your hands.  Discard the skin and bones (or save to make stock for a later use).
  5. Add the shredded chicken, parsley, and cilantro to the pan with the simmering onion mixture.  Season with salt to taste and stir to combine.   Cook over medium high heat until most of the liquid has evaporated (there should be about 1 1/2 cups liquid left in the pan.  Stir in the lemon juice.
  6. Beat the eggs until frothy, then slowly pour them into the simmering chicken mixture, stirring continuously in one direction until they are incorporated.  Cook for 8-10 minutes over medium-high heat, stirring frequently, until the eggs are set, but the mixture still appears moist. Stir in the golden raisins. Taste for salt and season if needed.
  7. Fry the blanched almonds:  Heat the oil in a large skillet and fry the almonds until they are a light golden brown.  Drain on paper towels.  When they are cool, coarsely chop about 3/4 of the almonds in a food processor, reserving the rest of the almonds for the garnish.  Mix the powdered sugar and cinnamon with the almonds.
  8. Preheat the oven to 425˚ F.  Unroll the thawed fillo sheets, and lay them on a cutting board.  Cover the fillo sheets with a damp dish towel to prevent them from drying out.
  9. Brush some of the melted butter in a 12” deep dish pizza pan, baking sheet, or casserole dish.  Cover the bottom of the pan with 4 sheet of fillo, overlapping them so that the edges hang off the sides of the pan.
  10. Working quickly, spread half of the almond-sugar mixture across the fillo dough, then add the chicken, spreading it evenly.  Spread the rest of the almond-sugar mixture across the top of the chicken.
  11. Fold the edges of the fillo over the chicken.  Brush the top of the fillo with butter, and add the remaining 4 sheets of fillo, adding butter between each layer, tucking the edges into the side of the pan.  Brush the top with melted butter, and the beaten egg yolk.
  12. Bake for 20-30 minutes, or until the top is golden brown and crisp.
  13. Decorate the top with criss-crossed lines of powdered sugar, cinnamon, and the remaining fried almonds.  Serve while hot.

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January 4, 2013 · 3:02 pm

Lucky Black-Eyed Pea, Turkey Sausage and Kale Soup (with a vegan variation)

Vegan Black Eyed Pea and Kale Soup 

Welcome to the first week of the new year.  I don’t know about you, but the mister and I ate well these past couple months!  This time, I don’t mean well in the nutritional sense, I mean well in the tasty carb-laden sense.  January is the time I like to bring myself back into balance.  In these winter months, I’m usually looking for something to fill me up, warm me up, and satisfy my craving for food that comforts, without using heavier meats, carbs and creamy dairy.  That’s where knowing how to coax and prod ingredients together is key.

Dried Black Eyed Peas

Black Eyed Peas (1)

Today’s soup is the definition of slow food.  It’s meant for one of those days where you can give the ingredients time to transform–roast and caramelize, lazily simmer… It’s best to be made while you laze or work around the house, breathing in the smells, taking momentary breaks to chop or saute.  Roasted vegetable stock is a secret weapon that every full- or part-time vegetarian should have in their arsenal.  I make the stock whenever I’m looking for caramelized fullness, adding a layer of depth to soup or sauce.

vegetables

Roasted Vegetables

You can choose between two different variations of this soup: the vegan version or the turkey sausage version.  I use the turkey sausage when I’m looking for a more filling soup with an added layer of savoriness, and the vegan version when I’m just in the mood for vegetables.  Either variation will satisfy your craving for healthy comfort food during these chilly winter months.

Soup with Turkey Sausage

I hope the new year brings you everything the ingredients in this soup represent;  peas for prosperity, greens for money, and healthy ingredients married together to satisfy your belly and make your body happy!

Lucky Black Eyed Pea, Turkey Sausage and Kale Soup

Although this is slow food, be sure to read through the steps first in order to avoid making it slow-er food!  The black eyed peas will need to soak overnight (or quick soak for 2-3 hours).  While the half the vegetables are being roasted for the stock, the other half can be simmering while the beans are cooking.  

  • 1 1/2 cups dried black eyed peas, soaked overnight or quick-soaked (see note)
  • 1/2 pound ground turkey sausage (optional)
  • 1 large yellow onion, chopped
  • 2 medium carrots, peeled and diced
  • 2 medium parsnips, peeled and diced
  • 2 ribs celery, chopped
  • 4 large cloves garlic, minced
  • 1 14.5 ounce can crushed fire roasted tomatoes (I use Muir Glenn brand)
  • 6-8 cups roasted root vegetable stock (recipe follows)
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon freshly ground black pepper, plus additional to taste
  • 3/4 teaspoon dried thyme, or 3/4 tablespoon chopped fresh thyme leaves
  • 3 bay leaves
  • 1 1/2 teaspoons kosher salt, plus additional to taste
  • 1 bunch dino kale (aka: Lacinato), torn into 1 1/2 inch pieces (discard the thickest parts of the stem)
  • 3 teaspoons red wine vinegar, or to taste

1. Make the roasted root vegetable stock (recipe follows)

2. Drain and rinse the soaked beans (this step can be done while the broth simmers). Place them in a medium saucepan and cover with 2-inches cold water.  Bring to a boil, then cook at a simmer for about an hour to an hour and a half, until beans are tender but not mushy.  Drain and set aside.

3. For the turkey sausage version only (otherwise, skip to step two): heat 1 tablespoon of the olive oil in a large dutch oven or saucepan over medium high heat.  Add the turkey sausage to the pan, breaking it into smaller pieces with a spatula.  Cook, stirring occasionally for 5-6 minutes, or until the sausage is cooked through and browned.  Remove the sausage to a plate and set aside.

4. Heat the remaining oil in a large dutch oven or saucepan until shimmering.  Add the diced onion, carrot, parsnip and celery.  Saute for 8-10 minutes until the root vegetables are crisp tender and onion is softened.  Add the garlic and saute, stirring constantly, for an additional minute.  Add the tomatoes, cooked black eyed peas, cooked turkey sausage, crushed red pepper flakes, black pepper, thyme, bay leaves, and 1 1/2 teaspoons kosher salt.  Add 6-8 cups broth (you may need more if using turkey sausage).

5. Bring to a boil over medium high heat.  Immediately reduce heat to medium-low and simmer for an hour.

6. Add the torn kale and simmer for an additional 8-10 minutes, or until the kale is cooked but still holds its shape.

7. Add the red wine vinegar, and season to taste with additional kosher salt and freshly ground black pepper, if desired.

Roasted Root Vegetable Stock

Adapted from The Vegetarian Kitchen by Peter Berley

Makes about 6-8 cups

  • 2 pounds carrots, cut into 1-inch pieces
  • 2 pounds yellow onions, trimmed, peeled, and cut into 1-inch pieces
  • 1 head garlic, separated into cloves (unpeeled)
  • 2 tablespoons olive oil
  • 3 1/2 quarts cold water
  • 1 pound parsnips, cut into 1-inch pieces
  • 1 small turnip, cut into 1-inch pieces
  • 1 celery rib with its leaves, cut into 1-inch pieces
  • 1 (1-inch) piece ginger root, cut into 1/8-inch thick rounds
  1. Preheat the oven to 400˚F.
  2. In a medium bowl, toss together half the carrots, parsnips, onions, and garlic cloves with the oil, and spread them across one or two baking sheets.  Roast for 40-50 minutes, stirring occasionally, until the vegetables are well caramelized.
  3. In the meantime, put the remaining vegetables, along with 2 quarts of the water in a large saucepan.  Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, until the other half of the vegetables are finished roasting.
  4. Add the roasted vegetables and an additional 6 cups water to the saucepan.  Bring to a boil over high heat.  Reduce the heat to low, and simmer, uncovered, for 1 1/2 hours.
  5. Strain the stock and discard the solids.

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August 13, 2012 · 2:35 pm

Fresh Summer Tomato Pasta with Lemon, Garlic and Capers

Do you know Lynn Rosetto Casper?  I do, or at least I feel like I do.  The Mister and I have made a tradition of listening to Splendid Table podcasts on road trips.  We listen to her interviews with various chefs and random food experts, and daydream about the recipes she describes.  She’s the kind of lady I’d like to invite over for a summer barbeque, or to help make my Thanksgiving turkey.  I’d like to star her as a favorite on my phone, just to have a quick chat about recipe ideas when I can’t think of what to make for dinner.  This is why, not surprisingly, my favorite portion of the show is the call-in segment.  In one memorable episode, a listener called in asking Lynn for ideas of easy, make-ahead fresh Italian dishes to serve at a summer party. Lynn went on to describe various cold appetizers and a glorious fresh tomato pasta which inspired this recipe for one of my summertime go-to dishes.

Lynn is one of those teach-a-man-to-fish types of teachers, as every time I listen to the show, I come away with not only a recipe, but with new techniques to take back to my kitchen.  I had an enlightening moment when I heard her describe the process for the tomato pasta.  The idea is to create a light, fresh sauce out of the juice released from the tomatoes, melded with the onion, garlic, and other raw ingredients.

You’ll start by covering a chopped onion and a good amount of minced garlic with lemon juice and salt.  The key here is to wait ten minutes or so before adding the other ingredients.  It sounds simple, but this is the absolutely necessary magic step.  Lemon juice coaxes the onion and garlic to mellow, losing their otherwise harsh bite.  Then, you’ll add the tomatoes, capers, parsley and pepper, allowing the tomatoes to marinate and release their juices.  If your timing is right, you can start a pot of water to boil for the pasta while you mellow the garlic and onion, and throw in the pasta to cook while you marinate the tomatoes.  By the time the pasta is cooked, you’ll be able to drain it and toss it into your other ingredients, allowing the hot pasta to further encourage the tomatoes to release their juices.  A good drizzling of olive oil and some generous grindings of black pepper, and you will have yourself a meal that can be prepared in almost no time after work, or served as one of those beautiful dinner party dishes that tastes so good that nobody will know how easily it came together.

This recipe has turned into one of my summertime “gems”.  Do you have any summertime “gems” of your own?  If so, do share your favorites in the comments section!

Fresh Summer Tomato Pasta with Lemon, Garlic, and Capers

Inspired by the Splendid Table

Serves 6

A pasta for when you’d rather be sitting out on the patio with a light dinner and a glass of white wine than spending hours in the hot kitchen.  It can be eaten warm, cold, or my favorite, somewhere in-between.  August and September are prime tomato time, so be sure to use the sweetest and ripest tomatoes you can find.  If you start your water to boil right before you start prepping your ingredients, this recipe will come together in about the time it takes to finish cooking the pasta.

Ingredients:

  • 3/4 cup freshly squeezed lemon juice (from about 6 medium lemons)
  • 1 medium yellow onion, chopped
  • 4 large cloves garlic, minced
  • 2 pounds ripe tomatoes (about 5 medium), chopped
  • 1/2 cup (packed)  chopped fresh parsley leaves
  • 1 jar (2 ounces) capers, drained
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup extra-virgin olive oil
  • 1 pound dried pasta, such as penne

Set a large pot of water on the stove to boil for the pasta.   Juice the lemons into a large bowl.  Chop the onion and mince the garlic, and place them in the bowl with the lemon juice.  Add the salt and stir to combine.  Allow the onions and garlic to sit for 10 minutes while you chop the remaining ingredients.

When the water has come to a boil, add 2 tablespoons kosher salt, and cook the pasta to al dente according to package directions.  Drain and set aside (do not rinse).

Chop the tomatoes and parsley, and add to the bowl with the onion and garlic.  Add the capers and pepper, stirring to combine.  Add the hot cooked pasta to the bowl, and stir to combine.  Drizzle the olive oil over the pasta, and toss to coat.  Add more salt and pepper to taste if desired.  May be served warm, room temperature, or cold (if serving chilled, remove from the refrigerator 30 minutes before eating).

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July 6, 2012 · 3:15 pm

Veggie Crunch Wraps with Black Bean Hummus

First of all, thank you for all of the thoughtful and uplifting responses to my last post!  I was afraid to put it out there, but was comforted to be met by such an open-armed audience.  Now, without further ado, back to the food!

It’s time to get personal.  Today, I’d like to talk about a subject that often gets lost in the shuffle of everyday work, errands, chores, and even fun.  Let’s talk about lunch, ba-by.  Let’s talk about you and me, let’s talk about all the good things and the bad things that may be…and so on and so forth.  What do you eat for lunch?  If your lunch had a name, what would it be?  Ethel?  Or Lo-la???  Frank?  Or Fran-ci-sco?  Does your lunch say “meh,” or is it more like ooh la la?

I think all our lives could stand to have a little more ooh la la in them, so why not start with the forgotten land of lunch?  My kayaking trip got me thinking about lunches.  Each day, our chef and camp moms packed all of us “campers” a wrap, sandwich or pita each day, always with some sort of inventive spread.  One day, we had tortilla wraps with crunchy vegetables with red pepper-bean spread.  Another day, it was baba ghanoush with grilled vegetables.  Simple, but healthy and interesting–a nice change from the usual “leftover” lunches, repeats from the previous night’s dinner.

Here is my version of a smooth and crunchy little lunch wrap inspired by a creation by the chef on my kayaking trip.  In my opinion, every good wrap starts with a good spread.  I began mine with spiced black bean and chickpea hummus.  It really goes without saying that really any kind of fresh vegetables will do here.  I used carrot, kohlrabi, and purple cabbage, tossed in a splash of lemon juice and a pinch of salt, to wake up the flavors.  Last, I tucked in some roasted red pepper and avocado slices to add a smooth contrast in texture and wrapped it all up in a soft whole wheat tortilla.

Ironically, the mister and I noshed on these wraps for dinner, which I then saved for lunch the next day.   Go figure!

Veggie Crunch Wraps with Black Bean Hummus

Serves 4-6

These wraps are perfect for when the blazing summer heat makes cranking up the oven unthinkable–they’re cool and crunchy, perfect for a day by the pool or a low-key dinner.  The black bean hummus also makes a great appetizer or snack served with veggies or pita.  

For the wraps:

  • 4 cups julienned or thinly sliced vegetables, such as carrots, kohlrabi, cabbage, or bell pepper
  • 2 avocados, pitted and sliced
  • 1 roasted red bell pepper, thinly sliced
  • 1 to 2 tablespoons freshly squeezed lime juice, to taste
  • salt to taste
  • black bean hummus (see recipe below)
  • large whole wheat tortillas or pita pockets

Combine the julienned vegetables in a medium bowl.  Add lime juice and salt to taste, and toss until coated.  Spread each tortilla with black bean hummus, and layer with julienned vegetables, avocado slices, and roasted red peppers.  Fold the side ends of the tortillas over the filling, and roll it up, burrito-style.

For the Hummus:

  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 2 cloves minced garlic
  • ½ cup water
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 2 teaspoons chile powder
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt, or to taste
  • 1/4 cup tahini

Using a food processor, pulse together the chickpeas, black beans, garlic, water, olive oil, lemon juice, chile powder, cumin and kosher salt until blended, scraping down the sides of the bowl if needed.  Add the tahini, and blend for an additional 2 minutes until very smooth.  Taste, and add salt to taste if needed.

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