Remember the Alamo!

I think everyone has a place where they instinctually feel at home, for me that is central and south Texas. The kindness and generosity of the people is truly infectious, and not surprising due to the long history of the area! Let's start with the beautiful city of San Antonio! In 1691, a group of Spanish explorers and missionaries came upon the river and Native American settlement on June 13, the feast day of Saint Anthony of Padova, Italy, and named the place and river "San Antonio" in his honor. Following several Spanish missions established in the area, from 1718 through 1731, sixteen families who had been colonists in the Canary Islands, arrived in San Antonio, by royal decree of the King of Spain, and founded La Villa de San Fernando, and established the first civil government in Texas and the San Fernando Cathedral (built between 1738-1750). The San Fernando Cathedral is the oldest cathedral in the United States, and is listed on the National Register of Historic Places. In addition, the Cathedral is the resting place of the fallen heroes of the Alamo, including Davy Crockett, William Travis, and Jim Bowie. If you ever find yourself in San Antonio, besides visiting the Alamo, the San Fernando Cathedral should be on your list!

View of the San Fernando Cathedral from my amazing terrace at the Drury Plaza - San Antonio Riverwalk located in the restored Alamo National Bank Building, Room 971, in the San Fernando Tower! (Great Hotel Room!) 

My favorite part of San Antonio is the enchanting San Antonio Riverwalk, aka., Paseo Del Rio. The San Antonio Riverwalk was transformed in the 1920s, diverting the river's flow and paving over the riverbanks, creating a pedestrian mall, home to galleries, shops, and restaurants, it is a must-see! The oldest restaurant along the Riverwalk is Casa Rio. The restaurant founded in 1946, sits on land first granted title in 1777 by the King of Spain. The existing Spanish Colonial hacienda became the core of Casa Rio, where the huge cedar door and window lintels, the fireplace, and the thick rock walls, are still evident. Although the food is typical, sub-par tourist faire, like most along the Riverwalk, Casa Rio is definitely a place to visit.

View of Casa Rio from the Commerce Street Bridge, the first bridge built to span the river!

So, in honor of San Antonio, I made a classic "Chiles Rellenos," found on any self-respecting Mexican menu! Chiles Rellenos, or stuffed chiles, are one of the most emblematic dishes in Mexican cuisine, with origins dating back to the Spanish conquest of Mexico in the 16th century. It consists of roasted poblano chiles stuffed with cheese or meats and covered in an egg batter, fried, and served with a light tomato broth. Because the chiles relleno is traditionally made with poblano chiles, a term used to refer to people and things from the city and state of Puebla, it is widely considered to have originated in Puebla, and is rumored to have been created by the local nuns! This delicious cheese stuffed version is truly simple, no toothpicks, no dipping, no freezing, if you've never made chiles rellenos before, this is your recipe! You'll love it!

Chiles Rellenos

Serves 4

Ingredients:
For the Salsa
1 pound Roma tomatoes, cored and halved
1/2 medium white onion, cut into 1/2" slices
2 medium garlic cloves, peeled and smashed
1 medium serrano chile, stemmed
1 teaspoon freshly squeezed lime juice, or more to taste
1 teaspoon Kosher salt, or more to taste

For the Chiles Rellenos
5 medium poblano chiles (I always make an extra one, just in case one tears beyond repair)
Kosher salt and freshly ground black pepper, to season chiles
8 ounces (about 3 cups) shredded Monterey Jack, Chihuahua, or queso Oaxaca cheese
Flour for dusting stuffed poblanos
4 large eggs, separated
1/2 teaspoon Kosher salt, for the egg whites
1 cup avocado oil or light olive oil

Directions:
For the Salsa
Preheat your broiler and arrange a rack in the upper third of the oven.

Place the tomato halves, (skin-side up), onion slices, garlic, and serrano on a baking sheet. Broil until the tomato skins start to blacken and blister, about 7 minutes. Remove from the broiler and transfer the ingredients to a blender. Add the lime juice and salt, and blend into a smooth puree. Taste and season with additional salt or lime to taste.

Transfer to a small saucepan and keep warm over very low heat.

For the Chiles Rellenos
Lay 1 chile on a cutting board so that it sits flat naturally without rolling. Using a sharp pairing knife, make two cuts forming a "T" by first slicing down the middle of the chile lengthwise from stem to tip, them making a second cut perpendicular to the first about 1/2" from the stem, slicing only halfway through the chile. Don't cut the stem end completely off! Carefully open the flaps to expose the interior of the chile, and using a pairing knife and/or kitchen shears, carefully remove all the seeds, ribs, and any core. You can rinse the chile under cold water to flush out any extra seeds. Dry thoroughly with paper towels, inside and out. Repeat with the remaining chiles.

Turn 2 gas burners to medium-high heat. Place 1 chile directly on each burner and roast, turning occasionally with tongs, until blackened and blistered on all sides. Repeat with the remaining chiles. Check my "Techniques" tab for additional guidance on How to Roast a Chile. If you don't have a gas stove, place all the chiles directly on a high oven rack under the broiler, turning occasionally with tongs, until the chiles blacken and blister on all sides, about 8-10 minutes. When the chiles are blackened, place in a large, heatproof bowl, and tightly cover with plastic wrap. Let cool about 15 minutes.

Using the side a knife, can use a butter knife to prevent tearing, scrape away and discard the charred skins. Try not to tear the chiles! Season the inside and outside of the chiles with salt and pepper. Stuff each chile, trying not to tear them, with a quarter of the cheese (about 2/3 cup) and close the flaps over the cheese. Dust lightly with flour to help batter adhere. Set aside.

Whisk the egg yolks in a medium bowl until lightened in color and frothy, about 2 minutes, set aside. Place the egg whites and 1/2 teaspoon salt in a stand mixer fitted with the whisk attachment. Beat on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer and gently fold in the egg yolks with a rubber spatula until just combined. Set aside.

Heat the oil in a large frying pan over medium-high heat until hot, about 4 minutes. Check to see if the oil is hot by submerging the handle of a wooden spoon until it touches the bottom of the pan, the oil is ready if bubbles form around the handle.

Working with 1 chile at a time, drop about 1/2 cup of the egg batter into the oil using a rubber spatula to spread it to about the same size as the stuffed chile. The batter will puff up considerably, it's supposed to! 

Lay the chile, seam-side down on top of the mound of batter.

Drop another 1/2 cup of the batter on top of the chile, spreading it with the rubber spatula to cover the sides and encase the chile.

Cook without disturbing until the bottom of the chile relleno is golden brown, about 2-3 minutes. Using a spatula and a fork, carefully flip the chile relleno over and cook until the other side is golden brown, about 2-3 minutes. (If the sides of the chile aren't browned, using a spatula or tongs, carefully turn it onto each side to brown.)

When done, transfer the chiles rellenos to a cooling rack and season with a pinch of salt. You can place them in a low oven to keep warm, while finishing the remaining chiles.

Plating the Dish
Place about 1/4 of the salsa into four individual wide bowls or plates, top each with a chile relleno, garnish with a sprig of cilantro. Serve immediately, passing any remaining sauce on the side. Delicioso!

***You may also be interested in Chorizo Stuffed Poblano Peppers!

House of Tiles?... and What do the Swiss have to do with Enchiladas?

Casa de los Azulejos or "House of Tiles" is an 18th century palace located in the heart of Mexico City. The palace was built by the Count del Valle de Orizaba in honor of his marriage to Graciana Suarez Peredo. A later renovation added the distinctive Puebla tile to the facade, giving the palace it's name. The palace passed hands a few times, used as a private residence, a jockey club, a women's clothing store, and was occupied by the army during the Mexican Revolution. In 1917, brothers, Frank and Walter Sanborn, purchased the property to expand their drugstore and to open it's flagship restaurant, "Sanborns." In 1931, the palace was declared a national monument. Click here for an awesome look inside! (The music's fun, too!)

Sanborns is a fabulous place to visit and grab a bite to eat. In fact, this is the birthplace of their signature dish, "Enchiladas Suizas." Enchiladas Suizas literally translates to "Swiss Enchiladas." Why? Well, in 1922, Mexican President Alvaro Obregon invited fleeing Mennonites, mainly from Swiss and German roots, to settle in the northern regions of the country. In addition to cheap land and freedom from taxation for 100 years, the Mennonites agreed to supply cheese and dairy products to the region. Later that year, a whopping 20,000 Mennonites arrived and began making their cheese, known as queso menonita, which is now known as Chihuahua cheese! The current population is estimated to be about 80,000, and makes 80% of the region's cheese and 70% of its dairy products!

Enchiladas Suizas are ABSOLUTELY DELICIOUS! These chicken enchiladas, smothered in a green chile cream sauce and topped with melty cheese, are my absolute favorite! The name is a tribute to the Swiss cheesemakers who made it all possible!

Enchiladas Suizas

Serves 6

Ingredients:

For the sauce
1 pound (6-8) tomatillos, husked and rinsed
1 medium white onion, sliced about 1/4-inch thick
3 garlic cloves, peeled
3 serrano chiles or 2 jalapenos, stemmed
1 1/2 tablespoons canola oil
2 cups chicken broth
1/2 cup Mexican crema, creme fraiche, or heavy cream
1 teaspoon Kosher salt

For the enchiladas
4 cups cooked chicken, shredded
1/4 cup white onion, finely chopped
1 teaspoon Kosher salt and freshly ground black pepper
2 cups shredded cheese, Chihuahua or Monterey Jack, halved
12 corn tortillas
1/2 cup canola oil
Sliced white onion, for garnish
Fresh cilantro leaves, for garnish

Directions:

For the sauce
Roast the tomatillos, sliced onion, peeled garlic, and chiles on a foil lined rimmed baking sheet, 4-inches below a hot broiler until the tomatillos are soft and blotchy black on one side, 4-5 minutes. Turn everything over and roast the other side.

Scrape the tomatillo mixture into a blender or food processor.

Process to a smooth puree. Heat the 1 1/2 tablespoons oil in a medium-large (4-5 quart) pot over medium high. When the oil is hot enough to make a drop of puree sizzle, add the puree all at once. Stir nearly constantly for several minutes until darker and thicker. Add the broth and the crema, reduce the heat to medium low, partially cover and simmer for 30 minutes.

When done, if the sauce has thickened beyond the consistency of a light cream soup, stir in a little more broth (or water). Taste and season with the salt. Set aside.

For the enchiladas
In a large bowl, mix the chicken, onion, and 1 cup of the cheese. Season with the salt and pepper. Set aside.

Heat the oven to 350 degrees. Heat 1/2 cup canola oil in medium skillet over medium heat. Using tongs, cook 1 tortilla until pliable, about 20 seconds per side. (Don't fry them!) Drain on paper towels. Repeat with the remaining tortillas.

Spread 1/2 cup sauce in a 13x9x2" baking dish. Making one at a time, spoon 1/3 cup of the chicken mixture in the center of each tortilla. Roll up tortilla and arrange seam side down in baking dish.

When all the enchiladas are nestled in neatly, cover with the remaining sauce and sprinkle with the remaining cheese.

Bake the enchiladas until heated through and the cheese is melted, about 30 minutes. Garnish with the sliced onion and cilantro. Serve immediately. You're going to LOVE it!

Singing Canaries and Beastly Dogs?

When I first found this recipe for "Pollo Con Migas y Limon (Chicken with Bread Bits and Lemon)," from Penelope Casas, a well respected authority of Spanish cuisine, I saw that it was a traditional recipe from the Canary Islands. This immediately grabbed my attention! After all, the original founders of San Antonio, Texas (one of my most beloved cities, for more see Remember the Alamo!) were transported from Spain's Canary Islands in 1731, to join the existing military/mission community and populate the province of Texas. At the time, low prices in the sugar market caused a severe recession to the islands' sugar-based economy. The decline was caused by successful sugar production in Spain's American territories. It sucks when a government ruins their own economy!

Anyway, although people correctly associate the Canary Islands with canary birds (which were originally brownish green when found on the islands and highly prized for their beautiful singing), the Canary Islands were actually named for their infestation of particularly large and vicious dogs, from the Latin word "canis" meaning dog. Dogs are even present on the Canary Islands Coat of Arms!

So, the islands were named after the beastly dogs, and the birds were named after the islands. Got it?

While this recipe calls for a larger bird, specifically chicken, the addition of ham, onions, and a little white wine makes a very fine dish indeed! Fried bread bits (known as migas and traditional in Spanish cuisine) are perfect to soak up the wonderful flavors of the sauce! Chopped parsley and a touch of lemon brightens the flavors and balances this savory dish! Although this isn't the most beautiful entree to grace your table, no one will care when they taste it! It makes a surprisingly wonderful meal that you will be proud to serve family and friends! I like to serve it with oven roasted potatoes tossed with olive oil, salt, pepper, and a generous pinch of paprika! Yum! What to drink? A Spanish wine, of course!

Pollo Con Migas y Limon (Chicken with Bread Bits and Lemon)

Serves 4

Ingredients:

1 cup bread without crusts, torn or cut roughly into 1/2" pieces

2 tablespoons plus 1-2 teaspoons olive oil

1, 3-3 1/2 pound chicken, cut into serving pieces (Chicken thighs also work well.)

Salt

Flour for dusting

1 medium onion, chopped

1/4 cup chopped Spanish mountain cured ham, prosciutto (which is what I used and was able to find already diced), or capicollo (about 2 ounces)

1/4 cup dry white wine

1/4 cup chicken broth, plus more if needed

1/2 lemon, in thin slices

Minced flat-leaf parsley, for garnish

Directions:

Place the bread pieces on a cookie sheet and drizzle with 1-2 teaspoons olive oil and bake at 350 degrees until golden, about 5 minutes. (It took about 10 minutes in my oven.)

Sprinkle the chicken pieces with salt, then dust them with flour. Heat the remaining 2 tablespoons of olive oil in a shallow casserole or large saute pan and brown the chicken on all sides. When the chicken pieces are nicely browned, set aside on a large plate. To the hot casserole or pan, add the onion and ham and saute until the onion has turned translucent. Return the chicken to the pan and pour in the wine and broth and scatter in the lemon slices. 

Bring to a boil, then transfer to a 350 degree oven and cook, uncovered, 45 minutes, adding more broth if necessary. (I added an additional 1/2 cup broth during the cooking time.) When ready to serve, sprinkle with the bread pieces and parsley.

Recipe adapted from iDelicioso! The Regional Cooking of Spain, by Penelope Casas.

Just in Time for 4th of July - Strawberry Shortcake!

I just got back from my Texas road-trip to my hometown of Corpus Christi, Texas, just in time for 4th of July! After seeing fields, and fields, and fields of strawberries growing along the gulf coast, I just had to make my absolute favorite, "Long-on-Strawberry Shortcake!" I'm not sure where I got this recipe, but I love it! Instead of a biscuit, it is a moist, light cake, made with cake flour, poppy seeds, crushed strawberries, and even some almond extract! Topped with sliced berries and whipped cream, it makes a nice presentation and tastes fantastic! In addition, it only takes 30 minutes, start to finish! It is a nice variation of a true American classic!

Long-on-Strawberry Shortcake

Serves 8-10

Ingredients:

For the Cake

2 cups cake flour (like Swan's Down)

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon poppy seeds

1 1/2 cups sugar

3/4 cup unsalted butter, softened

3 large eggs, separated

1/4 cup crushed (with a fork), ripe strawberries

1 teaspoon almond extract

2, 9" round cake pans and parchment paper

For the Topping

1 cup heavy whipping cream

1/3 cup confectioners' sugar

2 pints fresh ripe strawberries, sliced

3 pretty, small, whole berries, for garnish

Directions:

For the Cake

Preheat oven to 350 degrees. Grease two 9" round cake pans. Cut parchment circles to fit the pans, place in the pans, grease the parchment, and flour the entire inside of the pan. Tap out any excess flour.

Stir together the flour, baking powder, salt, and poppy seeds in a bowl.

With an electric mixer, cream together the sugar and butter. Add the egg yolks, one at a time, beating well after each addition. Combine 3/4 cup water and the almond extract with the crushed strawberries. Add the fruit mixture in thirds, alternating with the dry ingredients. Continue beating until all the ingredients are well incorporated.

With the mixer, beat the egg whites until stiff. Fold them into the batter.

Pour the batter evenly into the prepared pans, and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the layers for 5 minutes in the pans. Remove the layers from the pan and continue to cool on cooling racks.

For the Topping

While the cakes are baking, whip the cream and 1 tablespoon of the confectioners' sugar. Refrigerate until ready to use.

Combine the sliced strawberries with the remaining confectioners' sugar, a tablespoon or two at a time, until desired sweetness.

Assembling the Cake

Remove the parchment rounds from the layers. Transfer one layer to a serving plate. Top with half the sliced berries and spread 1/2 of the whipped cream over the berries. Top with the remaining cake layer, the rest of the sliced berries, the remainder of the whipped cream, and garnish with the 3 remaining whole berries. Pretty and Yum!

The Julia Child of Texas

Helen Corbitt was born on January 25, 1906 in upstate New York. After receiving a degree in home economics from Skidmore College in Saratoga Springs, New York, her plans for medical school fell apart as a result of the Great Depression. She began work as a therapeutic dietitian in New Jersey and New York before being offered a teaching position at the University of Texas in Austin. She reportedly told the Dallas Times Herald, "Who the hell wants to go to Texas?," "Only I didn't say 'hell' in those days. I learned to swear in Texas." Only a few weeks after arriving, she was requested to cater a convention using only Texas products, which in those days was stark to say the least. However, Helen pushed up her sleeves and created a sublime mixture of black eyed peas, garlic, onion, vinegar, and oil, which became known as the legendary "Texas Caviar."

Helen's career took off, working at the Houston Country Club, the Driskill Hotel (where she fed the likes of Lyndon Johnson, who used many of her recipes at the White House), before finding her perfect fit at the Zodiac Room in 1955, at the Neiman Marcus flagship store in Dallas. With her focus on using only the freshest ingredients, the Zodiac Room was a huge success with appreciative Texans. She cooked for movie stars, socialites, royalty, and dignitaries, as well as the general public who could treat themselves at the standup counter on the main floor. According to Stanley Marcus's memoir Minding the Store, after complaining that the Zodiac Room has never showed profit, Helen replied, "You didn't mention money when you employed me. You simply said that you wanted the best food in the country. I've given you that."

After retiring from Neiman Marcus in 1969, she began lecturing around the country and writing cookbooks. Her first cookbook, Helen Corbitt's Cookbook (1957), sold more than 300,00 copies and is a mainstay in many Texas homes. With their worn-out pages still lovingly used today, I would be remiss not to share one of her most famous creations, "Poppy Seed Dressing," used for her "Citrus and Avocado Salad," which I lovingly call "Texas Sunshine Salad." The original recipe calls for Texas's renowned Ruby red grapefruit, but I actually prefer to use navel oranges. The combination of the sweet vinaigrette, creamy avocado, and tart citrus is surprisingly delicious! I find it a pleasing counterpart to Texas and Mexican cuisine, and especially refreshing on frigid winter days to remind us that the summer sun will soon be here again!

  

Texas Sunshine Salad (Citrus and Avocado Salad)

Serves 4

Ingredients:

2 grapefruits or oranges

2 ripe avocados, peeled, seeded, and sliced

Lettuce leaves to form the base of the salad (I use 1 large head of Boston lettuce in this recipe.)

Poppy seed dressing (recipe follows)

Directions:

First cut the ends off each grapefruit/orange. Set cut-side down on cutting board and run a knife down each side in an arch shape to remove the peel and white pith. With a sharp knife, slice into each section along the inside of each membrane. Repeat with the remaining sections. Set aside. Can be refrigerated until ready to use.

Just before serving, arrange the lettuce leaves on a platter. Decoratively arrange the avocado slices and grapefruit/orange segments on top of the lettuce. Drizzle some poppy seed dressing over the salad, serving extra dressing at the table. Serve at once!

Helen Corbitt's Poppy Seed Dressing

Makes approximately 2 cups (This recipe can easily be reduce by half.)

Ingredients:

1/4 cup sugar

1/4 cup honey

1/4 cup white vinegar

2 tablespoons freshly squeezed lemon juice

1 teaspoon dry mustard

1 teaspoon grated onion

1/2 teaspoon salt

1 teaspoon paprika (optional)

1 cup oil, preferably canola and never olive oil

1 tablespoon poppy seeds

Directions:

Place everything in a mason jar and shake until emulsified. (Or you can use a food processor if you like to clean them...) Will keep in the refrigerator for a couple of weeks. Shake before using.

Thanks to Texas Monthly, "Tastemaker of the Century-Helen Corbitt," written by Prudence Mackintosh, December 1999.

Recipe adapted from Helen Corbitt's Cookbook, and Texas Home Cooking.

What I want to eat when it's freakin hot outside!

Today it's 99°, with a heat index of 110°!!!! Ick!  I'm so sick of the heat and the dreaded question of "What's for dinner?"  At times like this, I immediately think of the ultimate, quick, hot weather food from Rick Bayless's Mexico One Plate at a Time. Black bean-chicken tostadas with salsa and tangy romaine makes a perfect dinner that no one in my family will turn down. My version simplifies things by buying packaged tostada shells, a rotisserie chicken, using my favorite salsa, and a couple more tweaks. In fact, this is so fast that I pull this out when I'm in a pinch for time.

Black Bean-Chicken Tostadas with Salsa and Tangy Romaine

One package tostada shells

2 tablespoons canola oil

1 medium white onion, chopped

3 garlic cloves, minced

1, 15oz can black beans or frijoles negros, drained

Kosher salt

2 cups shredded chicken (use a store bought rotisserie)

3/4 cup mexican crema or sour cream (I can find crema at my local mexican market. It's awesome and worth looking for! If not you can make your own crema!)

1 cup or so of your favorite salsa (I like a tomato/jalapeno type for this recipe)

1/2 cup crumbled queso fresco, cotija, or even shredded cheddar

2 tablespoons apple cider vinegar

1 tablespoon olive oil

3 cups loosely packed, thinly sliced romaine

chopped tomatoes and cilantro for garnish

For the beans:

In a medium saucepan, heat the 2 tablespoons canola oil over medium heat.  When the oil is shimmery, add the onion and cook until golden, approximately 7 minutes.  Add the garlic until you can smell it (about a minute, no more).   Then add the beans.  Using a potato masher, mash the beans until they are soft and creamy.  Add a little water, if necessary.  Don't worry about lumps.  It should be lumpy but still smooth.

For the tangy romaine:

Toss the romaine with the vinegar and olive oil and about 1/4 teaspoon salt.

To serve family style (or you can plate to make it more special):

Put out the tostada shells, bowl of shredded chicken, bowl of beans, the tangy romaine, crema, salsa, chopped tomato, chopped cilantro, and cheese. 

To assemble:

Take a tostada shell and spread the bottom with the delicious black beans.  Top with some chicken, romaine, salsa, crema or sour cream, and cheese.  Garnish with the tomatoes and cilantro.  Enjoy and don't forget to tell your kids to lean over their plate!!!

Knock His Socks Off with Copper River Salmon!

Father's Day is Sunday, and there is no better way to celebrate our guys than with Wild Copper River Salmon, just arriving in stores NOW! The Copper River or Ahtna River is located in South-Central Alaska. The Copper River derives its name from the rich copper deposits found along it's riverbanks. This massive body of water has 13 major tributaries, is a mile wide, and runs at 7 miles per hour. It is the 10th largest river in the United States, and is the source of some of the most prized salmon in the world!

Chinook Salmon (or King Salmon) is available from mid-May through mid-June, Sockeye Salmon (or Red Salmon) is available from mid-May through mid-August, and Coho Salmon (or Silver Salmon) is available from mid-August through late-September. It is an incredible source of high-quality protein, extremely rich in omega-3 fatty acids, and is low in cholesterol and saturated fats. It is so good for you, that you won't believe how fantastic it tastes! It may be expensive, but it's worth every penny! This recipe for "Plank-Grilled Salmon with Dill Sauce," is divine and a personal favorite! The salmon is grilled on cedar planks, brushed with a bourbon-maple glaze, and served with lemon wedges and a goat cheese dill sauce! All that is needed is some boiled red potatoes, a crusty baguette, a bottle of Pinot Noir, and your done! Try it! He'll love it! You can thank me later!

Plank-Grilled Salmon with Dill Sauce

Serves 6-8 

Ingredients:

For the Dill Sauce

1/4 lb (125g) fresh goat cheese, at room temperature

1 cup (8 fl oz/250ml) sour cream

1/4 cup (1/3 oz/10g) chopped fresh dill

1 garlic clove, minced

Salt and white pepper, to taste

For the Bourbon-Maple Glaze

1/2 cup (5 1/2 oz/170g) pure maple syrup

2 tablespoons bourbon

White pepper, to taste

For the Salmon

1 skin-on salmon fillet, about 3 lbs (1.5kg), deboned (I use small pliers), I used Sockeye here!

1 untreated cedar plank, soaked in water to cover for 4 hours or up to overnight and drained)

Lemon wedges

Directions:

For the Dill Sauce

In a small bowl, combine the goat cheese, sour cream, dill, garlic, and salt and white pepper to taste and mix well. Cover and refrigerate until serving.

For the Bourbon-Maple Glaze

In a bowl, stir together the maple syrup, bourbon, and white pepper to taste. Set aside.

For the Salmon

Prepare a charcoal or gas grill for direct grilling (meaning directly on top of the coals) over medium-high heat (375 degrees F or 190 degrees C). Brush the salmon thickly on both sides with the glaze. Center the salmon, skin side down, on the plank, using additional planks, if necessary.

Cover the grill and cook, brushing occasionally with the remaining glaze, until the fish is opaque throughout and flakes when prodded with a fork, about 8-12 minutes. The plank will char slightly. Using heavy-duty pot holders, remove the salmon, still on the plank, from the grill and set it on a serving platter or cutting board. Serve the salmon hot or warm. To serve, cut the salmon through the flesh into individual portions. Pass the dill sauce and lemon wedges at the table.

Recipe from Essentials of Grilling, by Williams-Sonoma. For additional information about Copper River Salmon, go to copperriversalmon.org.

Santa Maria Style BBQ and The Hitching Post

Memorial Day weekend is this weekend and marks the beginning of summer break, my husband's birthday, and the official kickoff of the barbecue season! Yippee! Why not fire up the grill and throw a "Santa Maria style barbecue!" Santa Maria style barbecue, named for the town along the central coast of California, is a regional tradition dating back to the mid-1800's. It wasn't until the 1950's, when Tri-Tip became all the rage and a signature cut of this style of barbecue. (For more on Tri-Tip, see Introducing, The One And Only, Tri-Tip!) According to the Santa Maria Valley Chamber of Commerce, the official Santa Maria style barbecue menu consists of barbecued Tri-Tip, seasoned simply with salt, pepper, and garlic salt, and cooked over red oak, pinquito beans (indigenous to the area), fresh salsa, grilled French bread dipped in butter, macaroni and cheese, tossed green salad, and a strawberry dessert, like my Long-on-Strawberry Shortcake. In addition, they recommend a local Pinot Noir or Syrah to round out the menu. Fantastic!

This recipe, from Frank Ostini of the iconic The Hitching Post and The Hitching Post II restaurants, family owned since 1952, takes Tri-Tip to another level! The secret is their "magic dust" seasoning which adds a few extra ingredients to the traditional dry rub. The Tri-Tip is then basted with a garlic-infused vegetable oil and red wine vinegar mixture. The result is a beautiful beefy masterpiece! Don't forget to check back for the perfect zesty Pinto Bean Salad, a variation of the classic pinquito beans that MUST accompany Santa Maria style barbecue!

Thank you to all that have and are currently serving in our military! Bless ya'll!

"Santa Maria Style BBQ" Oakwood Grilled Tri-Tip

Serves 4, but can easily be doubled for a crowd!

Ingredients:

For the Tri-Tip

1, 3 lb Tri-Tip roast

Handful of red oak chips, for the grill

For the magic dust dry rub

1 teaspoon freshly ground black pepper

1 teaspoon white pepper

1 teaspoon cayenne pepper

1/2 teaspoon onion powder

1 tablespoon granulated garlic

1 tablespoon Kosher salt

For the basting mixture

1/4 cup red wine vinegar

1/4 cup garlic-infused vegetable oil (heat oil in a small pot with a few crushed garlic cloves until the garlic just turns golden, remove from heat and allow to cool)

Directions:

Soak the wood chips in enough cool water to cover for at least an hour before grilling.

Coat both sides of the Tri-Tip with half the dry rub, pressing to adhere. Let rest for 30 minutes at room temperature. Meanwhile prepare a charcoal grill to medium hot, placing the hot coals to one side, leaving the other side without coals for indirect cooking. When the coals have all acquired a nice ash coating (will look light gray), remove the wood chips from their soaking water, and throw over the coals. Next, add the Tri-Tip, fat side down and sear for about 5 minutes, uncovered, until charred. Turn the Tri-Tip over, fat side up and sear for another 5 minutes, uncovered, until charred.

Next, place the Tri-Tip to the indirect side of the grill (without coals), baste with some of the basting mixture and sprinkle with some of the remaining dry rub. Cover and cook for another 5 minutes or so, flip the Tri-Tip and baste again and sprinkle with some more dry rub. (You want to baste and sprinkle with the dry rub each time you flip the Tri-Tip, about 4 times.) Continue to cover and cook until an internal temperature of 125-130, about 30 minutes. (A thermometer, designed for grilling  makes this a lot easier! Check out Gadgets for my top pick!) Remove the Tri-Tip to a cutting board and let rest at least 10 minutes before cutting into 1/2" slices against the grain.

Recipe adapted from Frank Ostini via Bobby Flay. Thanks Frank!

Bonjour, Mother's Day!

Being a mom is not always easy. With all the things we do from homework to housework, it's easy to forget our joie de vivre (joy of living). So this Mother's Day, I am sharing this lovely French recipe for "My Family Quiche from Beatrice," from Jamie Cat Callan's book Bonjour, Happiness! Jamie Cat Callan has written many francophile books focused on interviews and advice from hundreds of French women about staying stylish at any age, romance, and finding your joie de vivre. Her books are delightful and remind us not to forget that we are powerful and sexy women! I now try to make sure my underwear always matches, I never forget to wear perfume or my favorite Chanel lipstick (Monte Carlo), and remember to take some time for myself. It's funny how such simple things can really enhance your joie de vivre!

This recipe is from Jamie's friend Beatrice, who lives in Toulouse and is a "high-powered executive in the medical field." Jamie was impressed by the generosity that Beatrice took time from her day to make her this wonderful quiche along side a green salad for a simple and beautiful lunch. I have to say this is one of the best and unique quiches I've ever made! For starters, the fabulous pastry crust is rolled on parchment and placed, parchment and all, inside the pan, giving it a nice rustic appearance. Charming! The filling is more of a souffle which creates a creamy cloud-like layer that enrobes a generous mixture of bacon, ham, and Swiss cheese. Delicious! I have Americanized the amounts for the pastry crust, e.g., using 4 ounces butter instead of 3 1/2 ounces, etc. to great effect. In addition, I did saute the bacon and drained it before adding it to the pastry crust. So, if you want to do something really special for your mom this Mother's Day, skip the busy restaurants and make her this chic, elegant quiche that is guaranteed to enhance her joie de vivre! 

My Family Quiche from Beatrice

Serves 4-6
*This recipe calls for a 10" pan. I don't own one, so I used my 9" springform pan.

Ingredients:
For the Pastry Crust
4 ounces softened butter cut in small pieces
8 ounces flour
1 egg
1-2 teaspoons milk
1/8 teaspoon salt

For the Filling
4 egg yolks
4 egg whites
1 cup cream
3 1/2 ounces shredded Swiss cheese
7 ounces bacon cut in small bits
7 ounces cooked ham sliced, and cut in small squares
Pepper (1 pinch)
Nutmeg (1 pinch)

Directions:

For the Pastry Crust

In a bowl, put flour and salt, then add the butter and mix with fingers. Add the egg and keep on mixing with fingers. Add a drop of milk so the mix forms a ball. Let rest in the fridge for minimum half an hour. (It can be prepared earlier in the day. In that case let it stand about 20 minutes out of the fridge before rolling it.)

When ready to use, take the dough out and using a rolling pin, roll it on a piece of cooking paper. Place it in the pan with the paper. Preheat the oven to 460 degrees.

For the Filling

In a bowl, mix the egg yolks and the cream. Add the shredded cheese, pepper, and nutmeg. (Usually you don't need to add salt, as the bacon, ham, and cheese are already salted.) Beat the whites until hard. (I think she means firm peaks.) Carefully incorporate the whites (without breaking) (I think she means fold in gently) in the bowl containing yolks, cream, and cheese. In the pan, on the unbaked crust, place bacon and ham. Pour the filling in the crust. Place low in the oven for 30 minutes.

Serve with a green salad.

Carne de Cerdo!

I know I promised I would teach you how to make "Carnitas," and today is your lucky day! Carnitas, or "little meats," consists of chunks of meat (usually pork) that are slowly simmered until crispy on the outside and meltingly tender on the inside. They make fantastic tacos! Serve them with corn or flour tortillas, Salsa Mexicana, Guacamole or Guacamole Taquero, and some crema or sour cream drizzled on top! They are truly heavenly and perfect for Cinco de Mayo! Classic fiesta food! Refried beans and/or rice make nice accompaniments. Don't forget a nice cold cerveza or La Margarita Original to wash it all down!

Pork Carnitas

Serves 6

Ingredients:

3 pound boneless pork shoulder or country-style ribs
6 cloves of garlic, halved
Zest of 1 orange, cut into strips
3/4 cup fresh orange juice
1 teaspoon Mexican oregano, rolled in the palms of your hands (if you can't find Mexican oregano, just omit it, do not add Italian oregano as it does not taste the same)
Sea salt
1 tablespoon canola or safflower oil, if needed
12, 6-8" corn or flour tortillas, warmed

Directions:

Cut off any big pieces of fat from the pork and put them into a wide, heavy saucepan (like cast iron) or frying pan. Cut the pork into 1 1/2" cubes. Add the pork to the pan with the garlic, orange zest, and 2 teaspoons sea salt. Try to keep the meat in a single layer, if possible.

Next, add the orange juice and pour in enough water to barely cover the meat. Add the oregano, if using.

Bring to a boil over medium heat, then reduce heat to low, partially cover, and cook until the meat is fork tender, about 1 1/2 hours. At this point, you can remove the orange peel, if you like, but it will disintegrate if left in. 

Uncover the pan, raise the heat and continue cooking the pork, stirring occasionally, until all the fat is rendered and the meat is browning in the melted fat, about 15-30 minutes or so. (The time to allow the meat to become crispy depends on the size of the pan used and how much water is added. Just be patient. It's worth the wait!) There is usually enough melted fat in the pan, but if necessary, add 1 tablespoon oil. (I've never had to add oil.) When the meat is brown and crisp, using a slotted spoon, transfer it to a colander and let any excess fat drain away. (If there are any pieces of fat left, remove them, no one wants to eat that!)

Immediately transfer the pork to a warmed serving bowl. Serve with the salsa, guacamole, crema, and tortillas to let your guests make their own. Muy Bueno!

The Best Arista!

Arista is a Tuscan roast pork loin with the ribs attached. It refers to the dish and the cut of pork. The story goes that in 1439, Greek and Roman bishops and cardinals met in Florence to discuss differences between the churches. Of course they were served the classic roast pork loin seasoned with rosemary, salt, and pepper. The Greeks were so amazed by the flavor, that they began to exclaim, "Aristos, aristos!" Arista means "the best" in Greek, and the name stuck. Although, many believe the dish dates further back to the Renaissance. 

If you've never made this cut of pork, you're in for a revelation! It is superior to boneless pork loin. It's more juicy, flavorful, and makes an impressive presentation, perfect for Easter! My favorite recipe for Arista is from Williams-Sonoma. It starts by marinating the pork overnight with thyme, rosemary, garlic, olive oil, salt and pepper. The next day, dried figs are soaked in sweet vermouth, which are added to the pan juices after roasting to become an incredible sauce further enhanced with stock, demi-glace, fig balsamic vinegar, and butter. My husband said it was the best pork dish he's ever tasted, and I agree! I serve it with roasted potatoes, asparagus, baguette, and a nice bottle of Chianti. It's a perfect holiday feast, guaranteed to make everyone happy! (If you are looking for lamb this Easter, check out my recipes for Grilled Leg of Lamb with Rosemary, Garlic, and Mustard or Pistachio-Crusted Lamb Chops on Rutabaga Rosti and Gingered Carrot Sauce!)

Arista (Tuscan Roast Pork Loin)

Serves 6-8

Ingredients:

2 tablespoons finely chopped fresh thyme

2 tablespoons finely chopped fresh rosemary

4 tablespoons minced garlic

1 1/2 tablespoons sea salt, plus more, to taste

Freshly ground black pepper, to taste

1/4 cup olive oil

1 bone-in pork loin roast, about 5 pounds (I buy a "frenched pork rack.")

12 ounces dried figs, halved (I use 9 ounces dried mission figs, and it is plenty!)

1 cup sweet vermouth or water, warmed (Don't use water!)

3/4 cup low-sodium chicken stock (I like "Better than Bouillon" brand.)

2 tablespoons veal demi-glace, homemade or store-bought (I prefer "Demi-Glace Gold" brand.)

2 teaspoons fig balsamic vinegar

4 tablespoons unsalted butter, at room temperature

Directions:

In a small bowl, combine the thyme, rosemary, garlic, and 1 1/2 tablespoons salt, pepper, and olive oil. Rub the herb mixture on all sides of the pork loin. Cover with plastic wrap or seal in a freezer bag and refrigerate overnight.

Put the figs in a bowl, add the vermouth and soak for 1 hour. Strain the figs, reserving the soaking liquid.

Preheat oven to 475 degrees.

Put the pork in a roasting pan and roast for 20 minutes. Reduce the heat to 400 degrees and continue roasting until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 135-140 degrees, 45-50 minutes more. Transfer the pork to a carving board, cover loosely with foil and let rest for 20 minutes.

Meanwhile, set the roasting pan over medium-high heat. Add the reserved soaking liquid and bring to a boil, stirring to scrape up any brown bits from the bottom. Reduce the heat to medium and add the figs, stock, demi-glace, and fig balsamic vinegar. Simmer for about 5 minutes. Whisk in the butter, 1 tablespoon at a time, and season with salt and pepper.

Carve the pork roast between the bones and arrange on a warmed platter. Pour the sauce over the meat and serve immediately. Be prepared for cheers!

Faux Pavlovas - The Great Pretender

Concluding my trilogy about the versatility of Creme Patissiere (Pastry Cream), I have to include my simple version of "Mini Pavlovas with Pastry Cream and Berries!" These meringue shells filled with pastry cream, topped with berries, and brushed with a simple fruit glaze are sure to please any sweet tooth! Technically, pavlovas are a meringue-based dessert with a crisp crust and soft inside, thanks to the addition of cornstarch, then topped with whipped cream and fresh fruit, particularly kiwi and strawberries. Pavlovas are believed to have been created in New Zealand in 1926, to honor Russian ballet dancer, Anna Pavlova, while on her world tour. However, Australia has been rumored to stake claim on the invention of this classic dessert. Who knows? But for now, we'll let them duke it out. 

The key to this fabulous version is to have all the elements made in advance - pastry cream chilling in the fridge, meringues baked earlier in the day, fruit washed and ready to go, and the glaze made and waiting to christen these stunning desserts! Then, when your meal is over, it takes only minutes to put together just before serving. You and your guests will love it, and they'll think you're amazing!

Mini Pavlovas with Pastry Cream and Berries

Makes 4

Ingredients:

2 egg whites
1/2 cup sugar
About 1 cup Creme Patissiere (Pastry Cream)
Berries of your choice, strawberries go particularly well here
Spoonful of strawberry or apricot jelly or jam (if you use jam, you will need to strain out the solids)
Spoonful of water

Directions:

For the meringue shells:
Heat the oven to 200 degrees.

In a stand mixer, beat the egg whites and sugar until smooth and glossy, and firm peaks start to form, about 10 minutes.

Line a baking sheet with parchment paper or a silpat mat. Fill a pastry bag with a large star tip and pipe out 4 shells, approximately 4" in diameter. Don't forget to make the edges higher to hold the pastry cream.

Place in the oven and bake until completely dry and easily release from the parchment. This can take anywhere from 2-3 hours, depending on the oven and humidity. Remove from oven and set aside until ready to use. Do not refrigerate!

For the glaze
Heat a spoonful of jelly or jam with a spoonful of water to make a thin glaze. If using jam, strain out any solids. Set aside until ready to use.

Finishing the dish
Whisk pastry cream until smooth and creamy. Spoon into shells.

Top with berries, hopefully in a beautiful way, and brush lightly with the glaze. Serve immediately. Fantastic!

You may also be interested in Fungus Among Us and Tres Chic.

Give Peas a Chance!

Peas are a member of the legume family and are one of the earliest cultivated crops. Growing peas actually returns nitrogen to the soil without the need for added fertilizer, making them a very beneficial crop. Peas are believed to be native to central Asia and the Middle East. Originally, peas were cultivated to be used in dried form, providing nourishment when other sources of food was scarce. It wasn't until the 17th century when the consumption of fresh green peas became fashionable and more readily available.  

Peas are often overlooked as a substantial health food, but they are loaded with antioxidants and anti-inflammatory nutrients like vitamin C, vitamin E, vitamin B, zinc, and omega-3! Research shows that peas lower the risk of type 2 diabetes, lowers the risk of cardiovascular problems, and has even been shown to protect again gastric cancer! Wow! In order to reap these benefits, it is recommended to consume 3 cups per week.

Nothing says Spring to me like fresh green peas, just hitting the market! One of my favorite recipes is for "Spring Pea Soup!" This soup is so easy and amazingly delicious! Even my husband, who says he despises peas, goes wild for this soup! I like to serve this soup simply in little "shotglasses" for an amuse-bouche, in little tea cups for a chic first course, and even as the main event dressed up with a dollop of sour cream, homemade croutons, crispy pancetta, and a drizzle of olive oil! This lovely green soup is the perfect accompaniment to any festive meal, and will definitely be gracing my Easter table this year! Bonus: You can even make it ahead!

(As amuse-bouche! So cute! It may not look like much...until you taste it!)

Spring Pea Soup

Serves 4-6

Ingredients:

2 tablespoons butter

1 bunch scallions, trimmed, and coarsely chopped

1 nice handful fresh mint leaves

1 pound fresh peas (if available) or frozen peas (So you can make it year-round!)

4 cups chicken broth

1/2 cup heavy cream

Kosher salt and freshly ground black pepper, to taste

Directions:

In a medium to large pot, melt the butter over medium-low heat. Add the scallions and mint, and gently fry until the scallions are soft, about 3 minutes. Raise the heat to medium and add the fresh or frozen (no need to thaw) peas and chicken broth. Bring to a boil. Stir in the cream, reduce heat to a simmer, and simmer for 15 minutes. Puree the soup in a blender or food processor (be careful if it's hot!), or use an immersion blender (see Gadgets). Strain the soup through a food strainer to remove the pea skins. (This gives it a luxurious velvety texture!) Return to a clean pot, add salt and pepper, to taste. Gently reheat before serving.