Category Archives for "Delicious"

0 Cooking From My Books: Prsurate

This week I’m pulling yet another recipe from my first book, Delicious. Readers might remember that as a a special treat for our hero Gabe (who is of Croatian heritage), our heroine Reggie arranged to have an episode of her show Simply Delicious feature the Tadich Grill in San Francisco. The Tadich Grill was started in the gold rush days by three Croatian emigrants. Once a humble coffee stand, it’s now regarded as one of the finest seafood restaurants in the city.
On the show, Reggie learned to make prsurtate, which are basically the Croatian version of a donut – a special treat for her special man.
Enjoy!

Ingredients:
2 pounds self-rising flour
2 cups sugar
3 eggs
1 teaspoon baking powder
1 1/2 cups milk
2 oranges, rind & juice
1 cup pecans
1 lemon, rind and juice 2 apples, chopped
1 cup raisins
2 jiggers whiskey
oil for frying
1 pound confectioners’ sugar
water (to make a glaze with confectioner’s sugar)

Instructions:
Mix all dry ingredients together, including rinds. Mix eggs, juices, and milk. Add dry mixture to the wet mixture. Fold in fruits and nuts. Drop by rounded tablespoonfuls into hot oil. Fry until golden brown. Drain well and dip in glaze. Let cool before storing in a glass jar. Makes: More than a gallon jar.

0 Cooking From My Books: Pumpkin Ravioli With Sage Brown Butter

While the weather is still summery here in California, that hasn’t stopped the stores from stocking everything Pumpkin. Seriously, Today at Trader Joe’s I saw pumpkin soup crackers (???) and pumpkin spice tortilla chips. What?
So this week I’m jumping on a the pumpkin bandwagon with a recipe that was featured in Walk On The Wild Side (those who have read it will remember that this was one of the possible dishes for Brady and Molly to cook during their appearance on Simply Delicious with Reggie Caldwell). In the book, Brady and Molly make the actual pasta dough from scratch, but really, who has time for that? This is a simplified approach using pre-made pasta or wonton wrappers stuffed with a delicious pumpkin filling.
Enjoy!

Ingredients:

1 1/2 pounds store-bought fresh pasta sheets or one package fresh wonton wrappers (if you use wonton wrappers, eliminate cutting the pasta into squares)
1 (2 1⁄2-lb.) sugar pumpkin, seeds removed and cut into chunks*
2 egg yolks, lightly beaten
2 tbsp. extra-virgin olive oil
1 small yellow onion, peeled and finely chopped
1 tsp. crushed red pepper
6 amaretti, or Italian almond cookies, crushed into crumbs
1 tsp. ground cinnamon
1⁄4 cup grated Parmigiano-Reggiano
2 tbsp. honey
1 cup dry white wine
1 tsp. salt
6 tbsp. butter
18 fresh sage leaves, chopped, plus more to garnish

*If roasting and pureeing the pumpkin is above your pay grade feel free to use 1 1/2 cups pre-made pumpkin puree. Just make sure not to use pumpkin pie filling!

Preparation

Preheat oven to 350°. Bake pumpkin chunks on a lightly oiled baking sheet until tender, 30–45 minutes. Remove from oven and set aside for about 10 minutes. When cool enough to handle, remove and discard skin. Transfer pumpkin pulp to a mixing bowl, mash with a fork, then beat in egg yolks and set aside.
Heat olive oil in a large pan over medium heat. Add onions and sauté until soft, about 10 minutes. Add red pepper, amaretti, cinnamon, 2 tbsp. of the Parmigiano-Reggiano, honey, wine, and salt and cook for 3–4 minutes. Mix in pumpkin, cook for 2 minutes, then transfer to a food processor or blender and purée until smooth. Return pumpkin mixture to the same pan, cover, and keep warm over low heat.
For the sage brown butter: Heat butter in a small skillet over medium heat. Add sage and cook until butter is golden brown. Remove from heat.
Bring a pot of salted water to a boil, then reduce to a simmer. Carefully slip pasta squares into pot and cook until they rise to the surface. Use a large skimmer to remove pasta from the water. Drain well, then lay 1 square on each of 6 plates, spoon pumpkin filling onto squares, and cover with remaining pasta squares. Drizzle sage butter over each square, sprinkle with remaining Parmigiano-Reggiano, and garnish with fresh sage leaves if you like.

0 Cooking From My Books: Filet Mignon With Gorgonzola Madeira Sauce

This week I’m featuring a delicious recipe from well, Delicious :). While filet mignon is one of the priciest cuts you can buy, compared to other cuts, it doesn’t have the “beefiest” flavor. Because of its comparatively milder taste, it benefits greatly from the rich, creamy flavor of the gorgonzola madeira sauce. Serve this at a dinner party and your guests are sure to be impressed!

Ingredients:
4 (6-ounce) filet mignon steaks
2 tablespoons vegetable oil
1 tablespoon butter
2 tablespoons shallot, finely chopped
1⁄2 cup madeira wine
1⁄2 cup beef stock
1/4 cup heavy cream
2 ounces Gorgonzola cheese, crumbled

Preparation:
Heat oil in a large skillet over high heat. Season the steaks with salt and pepper. Depending on the thickness of the steaks, cook for 3-5 minutes per side for medium rare. Let steaks rest for at least 5 minutes before serving.
While the steaks cook, heat the butter to medium-high in a small saute pan.
Add the shallots and cook until soft.
Add the Madeira wine and deglaze the pan. Lower to simmer and let the wine reduce by half.
Add the beef stock and reduce by half.
Just before serving, increase heat to medium-high and add the heavy cream and Gorgonzola. Whisk until smooth. Serve on top of filet.

0 Cooking From My Books: Salmon With Homemade Barbecue Sauce

Salmon season is officially in full swing, so this week I’m posting a recipe from my first book, Delicious. While in the book it’s prepared by Reggie, this is actually a favorite of our family and is the only way my 9 year old will eat fish. In this preparation, the sauce is really the star of the show, while the salmon is grilled with just a little salt and pepper. Now heat up your grill and enjoy!

Ingredients:
4 tablespoons unsalted butter
1/4 cup soy sauce
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 teaspoons yellow mustard
6 cloves garlic, finely chopped
2 pounds salmon (I prefer wild coho, sockeye, or king)

Preparation:
To make the sauce, combine the first 6 ingredients in a sauce pan over low heat. Don’t let the sauce come to a boil; the goal is to heat everything though but not to caramelize the ingredients.
To make the salmon, heat your grill to medium high heat
Coat the salmon with oil and season the salmon with salt and pepper.
Place fillets on the grill, skin side down to start, for about 5-6 minutes per side. Adjust the time based on the thickness of the fish and your desired doneness (I personally like my salmon on the rarer side). When the fish is nearly done, spoon some of the sauce over the skinless side and give it a quick sear. Serve the rest of the sauce on the side.

0 Cooking From My Books: Jalapeño Margarita

It’s getting hot, and that means it’s time for cold drinks by the pool! This week I’m featuring another recipe from Delicious. Readers might remember Reggie’s visit to La Rubia in Austin, where she cooked with a would be rival for hero Gabe’s affections. While Gabe was immune to her charms, she still mixed up a tasty, spicy, margarita!
Enjoy!

Ingredients
1 small jalapeño pepper (or half a large jalapeño)
1½ cups blanco or silver tequila, such as Avión
1 cup Triple Sec
1 cup freshly squeezed lime juice (8 limes)
1/4 cup freshly squeezed lemon juice (2 lemons)
2 tablespoons honey
Pinch of kosher salt
Ice

Preparation
1. Pierce the jalapeño pepper in 8 to 10 places with the tip of a sharp paring knife and cut it in half lengthwise, leaving the seeds and the ribs. Place the pepper in a 4-cup liquid measuring cup, pour in the tequila, cover with plastic wrap and allow to sit at room temperature for 24 hours.

2. Discard the jalapeño and pour the tequila into a pitcher through a sieve to remove the seeds. Add the Triple Sec, lime juice, lemon juice, honey and salt. Stir and use immediately or cover and refrigerate for up to 6 hours.

3. When ready to serve, fill six margarita glasses with ice and pour over the margarita mixture; or fill a cocktail shaker with ice and some of the mixture, shake vigorously for 30 seconds, and pour into glasses. Serve ice cold.

0 Cooking From My Books: Shrimp and Grits

This is another recipe from Delicious. Readers might remember when Reggie Visited Biddie Lee Hughes, a lovely older restaurant who unfortunately couldn’t keep track of where she was and what she was supposed to be doing. It quickly became clear that if the producers of Simply Delicious had any chance of filming the segment, Reggie was going to have to take the lead.

So Reggie jumped right in and improvised, realizing that the classic southern dish had similarities to an Italian recipe Reggie could make in her sleep.

Enjoy this recipe for shrimp and grits, or if you like, gambieri con polenta!

Ingredients
4 cups water
1 bay leaf, plus 2 bay leaves
2 tablespoons coarse salt
1 1/2 cups coarse yellow cornmeal
1/2 rib celery, coarsely chopped
2 cloves garlic
3 tablespoons extra-virgin olive oil
1 onion, coarsely chopped
1 1/2 pounds rock shrimp
2 teaspoons tomato paste
1/2 cup dry white wine
Salt and pepper
1/2 bunch Italian parsley, finely chopped to yield 2 tablespoons

Directions
In a heavy-bottomed sauce pot, combine the water, bay leaf, and salt and bring to a simmer over medium heat. Gradually whisk the cornmeal into the pot, a little at a time, stirring constantly. Reduce the heat to medium low and stir constantly until the polenta is smooth and thick, about 30 minutes. Remove the bay leaf. Turn the polenta into a serving bowl and keep warm.
In the bowl of a food processor, combine the celery and garlic, and process to form a smooth paste. Set aside.
In a 12 to 14-inch saute pan, heat the olive oil over medium-high heat and add the onion. Saute until softened and slightly browned, about 3 minutes, then add the celery and garlic, and remaining bay leaves. Cook for 5 minutes, stirring occasionally. Add the tomato paste and wine, mix well, and cook for 5 minutes. Add the shrimp and season with salt and pepper, to taste. Add a bit of water if necessary to keep the mixture from getting too thick, cook for 2 to 3 minutes until the shrimp are tender but cooked through.
Remove the bay leaves and stir in the parsley. Serve immediately with the warm polenta.

0 Cooking From My Box: Shaking Beef (Bo Luc Lac)

Sorry I’m a little late with this week’s post. With the kids on spring break, I took the kids to Switzerland to visit some dear friends who have moved there (temporarily, we hope).
This week’s recipe is from Delicious, and is one of Reggie’s favorite recipes learned from her best friend Maria’s Vietnamese mother. This is also a personal favorite of mine. If you’ve never had it, I urge you to give it a try.

Ingredients:

1 1/2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon sugar
2 Thai bird chiles or 1/2 serrano chile, chopped
1 tablespoon oyster sauce
2 teaspoons soy sauce
2/3 pound beef sirloin or flank steak, cut into 1/2-inch cubes
2 to 3 tablespoons vegetable oil
2 cloves garlic, sliced
1/4 ripe pineapple (about 1/2 cup), cut into bite-sized slices about 1/4-inch thick (optional)
1/2 cup Asian basil leaves, cut in half
1/4 red onion, thinly sliced lengthwise
3 cups watercress, washed, picked over, and torn into bite-sized sprigs
1 ripe tomato, cut into thin wedges

Preparation:

Combine the lime juice, fish sauce, sugar and chiles in a large bowl. Set aside.

Place the oyster sauce, soy sauce and beef in a medium bowl and toss to coat the meat evenly.

Heat the oil in a large skillet over high heat. Add the garlic and stir until fragrant, about 5 seconds. Add the beef and quickly stir-fry it until just charred on the edges, about 2 to 3 minutes. Add to the bowl with the lime sauce.

Add the pineapple slices, if using, Asian basil and red onion to the beef mixture. Spread the watercress and tomatoes in an attractive manner on a serving platter. Arrange the beef mixture and all its juices on the watercress and serve immediately (if desired, with a warm baguette or steamed rice to soak up the juices).

0 Cooking From My Box: Tyler’s Coconut Curry

This recipe is also from my first book, Delicious. When sexy PR Manager Tyler cooks this dish for Reggie’s sister, Natalie, the sparks fly. And what follows is way spicier than this curry! Enjoy!

INGREDIENTS
1 1/2 lbs chicken breasts (boneless, skinless)
2 tablespoons lime juice
2 tablespoons Fish Sauce or salt to taste
1 tablespoon brown sugar
1 tablespoon Red Curry Paste*
1-13.5 oz can Coconut Milk or Lite Coconut Milk
1 red onion, sliced
1 red bell pepper, cored and sliced
1/4 cup chopped cilantro or basil
2 tablespoons peeled, thinly sliced ginger
*also tastes great with A Taste of Thai Panang Curry Paste, Yellow Curry Paste or Green Curry Paste
DIRECTIONS
Step 1
Slice chicken into thin strips, cutting against the grain so it will remain tender. Set aside.
Step 2
In a small bowl, mix lime juice, Fish Sauce and brown sugar. Set aside.
Step 3
In skillet over medium high heat, add Red Curry Paste with 1/2 can of the Coconut Milk. Stir frequently, until curry paste is dissolved and mixture is bubbling.
Step 4
Add remaining coconut milk, onions and bell pepper. Bring to a boil, then simmer for 2 minutes.
Step 5
Add the lime juice mixture and sliced chicken. Bring to a boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally.
Step 6
Add the cilantro and ginger. Stir and cook 1-2 minutes more or until the chicken is cooked.
Step 7
Serve over Jasmine Rice.

0 Cooking From My Books: Pork Chile Verde

This is one of my favorite stews ever, and is inspired by one of my favorite places to visit, Santa Fe New Mexico. So is it any wonder that I sent Reggie Caldwell, heroine of my first book, Delicious, to the green chile capital of the world to make this stew?
So before it it gets too warm, get out your dutch oven and enjoy this deliciousness!

Pork Chile Verde

Serves: 6 to 8
Time: 2½ hours

Ingredients:
4 lbs. boned pork shoulder (butt), fat trimmed and cut into 2-in. cubes
2 to 3 tbsp. vegetable oil, as needed
3 onions (2 lbs. total), cut into 1⁄4-in. wedges
5 large garlic cloves, minced
3 tbsp. ground cumin
1 can (28 oz.) peeled whole tomatoes
1 can (14.5 oz.) chicken broth
1½ lbs. Hatch* chiles (about 10), peeled (see tip below) and chopped; or 4 cans (7 oz. each) whole green chiles, drained and chopped
2 tbsp. chopped oregano leaves
Salt and freshly ground black pepper
Sour Cream
Shredded monterey jack or cheddar cheese
Chopped cilantro
Lime wedges
Tortillas

Preparation:
1. In a 6- to 8-qt. pan, combine pork with 1⁄3 cup water. Cover and cook over medium-high heat, stirring occasionally, until meat is very juicy, 15 to 20 minutes. Uncover, increase heat to high, and cook, stirring often, until liquid is evaporated and meat is browned, 20 to 30 minutes. Lift out meat and set aside.
2. Reduce heat to medium. If you have leftover rendered pork fat in the pan, discard all but 3 tbsp.; if not, add oil. Add onions, garlic, and cumin; stir and cover. Cook, stirring occasionally, until onions are soft, about 8 minutes.
3. Return meat and any accumulated juices to pan. Add tomatoes (with their juice) and broth. Break up tomatoes with a spoon. Bring almost to a boil, then reduce to a gentle simmer, cover, and cook 1 hour.
4. Stir in chiles and oregano. Cover and cook until pork is very tender when pierced and flavors are blended, about 15 minutes. Season to taste with salt and pepper. Sprinkle with cilantro and serve with lime wedges, sour cream, and cheese to garnish with tortillas on the side.
Quick Tip: To peel chiles, remove stems, slice in half lengthwise, then remove ribs and seeds. Lay cut side down on a cookie sheet and broil 4 to 5 in. from heat until black and blistered, 5 to 8 minutes. Let chiles cool, then peel.
*Substitute Anaheim or Poblano chiles if needed.

0 Cooking From My Books: Homemade Gnocchi with Gorgonzola Cream Sauce

This recipe is from my first book, Delicious, and was featured in Reggie Caldwell’s television show, Simply Delicious, USA. It was on the menu at Gianna’s Trattoria, which specialized in rustic, authentic Italian dishes.

Full disclosure here – I have never made homemade pasta and am unlikely to do so. If you are similarly disinclined, store bought gnocchi is equally delicious!

Gnocchi with Gorgonzola Cream Sauce

For the Gnocchi:
Ingredients
1 1/2 pounds russet potatoes, scrubbed
1 cup (or more) all purpose flour
1 large egg yolk, beaten to blend
1 teaspoon coarse kosher salt
Large pinch of freshly grated nutmeg
1 tablespoon olive oil
Special equipment: Potato ricer or food mill

Preparation
Preheat oven to 400°F. Pierce potatoes in several places and bake until soft, about 1 hour. Cool slightly. Cut potatoes in half. Working in batches, scoop hot flesh into potato ricer or food mill. Rice potatoes onto rimmed baking sheet; spread out and cool to room temperature.
Line large baking sheet with parchment paper. Transfer potatoes to large bowl. Add 1 cup flour; toss to coat. Form well in center of potato mixture. Add egg yolk, coarse salt, and nutmeg; stir with fork until mixture is evenly moistened (mixture will look shaggy). Turn mixture out onto lightly floured work surface. Knead until dough comes together, sprinkling dough with flour very lightly only if dough is very sticky. Form dough into ball; divide into 4 pieces. Roll each piece between hands and work surface into 3/4-inch-thick rope. Cut each rope into 3/4-inch pieces. Place gnocchi on prepared baking sheet.

Working in batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to surface of water. Continue to simmer gnocchi until cooked through and tender, stirring occasionally, about 4 minutes. Using slotted spoon, carefully transfer gnocchi to bowl. Drizzle gnocchi with olive oil and toss to coat. DO AHEAD: Gnocchi can be made up to 2 days ahead. Cover and refrigerate.

For the Gorgonzola Cream Sauce:
Ingredients:
1 cup whipping cream
3 cups crumbled Gorgonzola cheese (about 13 ounces)
Chopped fresh chives
Grated Parmesan cheese (optional)

Preparation:
Bring cream to simmer in heavy medium saucepan over medium heat. Add Gorgonzola, whisking until melted. Spoon sauce over gnocchi. Sprinkle with chives and Parmesan, if desired; serve.