Recipe: Scalloped Tomatoes

I first discovered what became this recipe at the historic Mary Mac's Tea Room in Atlanta about 10 years ago. At Mary Mac's, it is called "tomato pie." As I became more exploratory with food from all over the south around the same time, I picked up a copy of one of the first cookbooks I ever owned: the classic from the queen of southern cooking herself, Ms. Edna Lewis - The Taste of Country Cooking. In this cookbook, Ms. Lewis called her version "scalloped tomatoes," opining that the technique and style originated in French cooking and was brought to the US via French Creole settlers. I began with her classic recipe and have made many different versions - including one more like the "tomato pie" at Mary Mac's. I've now settled in with this version which has a more French country/Provençal flavor profile. The key is to use heirloom tomatoes, especially ones of varying colors that give this dish its rich tomato flavor profile. Unfortunately I know heirlooms are only in season in most places for about half of the year. It is possible to use good quality on-the-vine tomatoes in the recipe, just realize it won't come out quite the same. I've also added a West Coast twist by using a San Francisco sourdough baguette. However, any freshly made French baguette will work.

Scalloped Tomatoes

Ingredients

6 - 8 large heirloom tomatoes

1 large sweet onion, diced

1 large sourdough baguette, cut into 1 inch cubes

2 tbsp. of olive oil

8 oz. of thick, uncured slab bacon, diced

4 tbsp. of butter (1/2 stick)

2 tbsp. of minced garlic

1 tsp. of black pepper

1/2 tsp. of white pepper

1/4 tsp. kosher salt

2 tsp. of dried Herbs de Provence

1 1/2 cups shredded Parmesan cheese

1 cup fresh chopped Italian basil

Directions

Spread baguette cubes out on a large baking sheet, drizzle with olive oil and toss together to fully coat, and bake at 400 degrees for about 5 minutes or so to toast.

In a skillet, melt the butter over medium heat and add the diced bacon. Cook until the bacon starts to brown, about 7 - 8 minutes. Once the bacon has started to brown, add the onion, cover, and cook until the onion is translucent and starts to brown. Add minced garlic and cook for about 1 min more until you can smell the garlic. Remove from heat.

Reduce heat on the oven to 325 degrees. Dice the heirloom tomatoes and put into a large bowl. Add the baguette croutons, bacon mixture, and the other dry spices to the bowl. Mix thoroughly. Coat a large casserole dish with cooking spray. Pour the tomato mixture into the casserole dish, cover evenly with the parmesan cheese, and bake for 50 minutes. Let cool for about 5 minutes. Mix in fresh basil before serving.

Makes 6 - 8 servings.

Recipe: Tokyo Turnip and Potato Hash

I have not posted in a while, I know, but real work has kept me way too busy to be as creative as I generally am. But, today, I got more inspired. So here goes... it was excellent and the picture is of the finished product.

Ingredients:

6 small Tokyo turnips, diced, greens separated and cut in thirds (yes, you will use the greens in this recipe, too :))

1 large russet potato, diced

1 small sweet pepper, diced (I used a Flamingo pepper)

1 bunch of scallions, diced, green and white parts

4 strips of bacon, diced

2 tbsp. unsalted butter

1/2 tsp. cracked red pepper

1 tsp. celery salt

1/2 tsp. dried tarragon

1/2 tsp. dried thyme

2 tbsp. minced garlic

3 tbsp. grated parmesan cheese

Directions:

Boil a medium pot of water. Generously salt the water. Place the potatoes into the boiling water for about 5 - 6 minutes to blanch and soften. Drain, set aside.

Heat the bacon and butter over medium heat until the bacon is almost crisp, stirring frequently. Add the minced garlic and saute until the bacon is fully crisp. Add the turnips, sweet pepper, potato, scallions, and spices. Continue sauteing for about 8 - 10 minutes until the turnips soften. Place the turnip greens into the pan, cover, and allow the greens to wilt for about 3 - 4 minutes. Stir all the ingredients together fully, top with the parmesan cheese and mix together again, serve immediately.

Makes 2 entree or 4 side dish servings.

Recipe: Grilled Pork with Maple Habanero Glaze and Sauteed Swiss Chard

Ingredients:

For the Pork

2 1/2 lbs. of bone-in pork chops (4 large chops)

2 cups of apple cider vinegar

1 cup of soy sauce

1 cup of bourbon

3 habanero peppers, finely minced

1 cup of maple syrup

For the Chard

2 large bunches of green or rainbow chard, de-stemmed with leaves roughly torn into pieces

4 slices of uncured, thick sliced applewood smoked bacon, diced

1/2 of a large sweet onion, diced (approx. 1 1/2 cups)

3 tbsp. minced garlic

2 tsp. black pepper

3 tbsp. of unsalted butter

Directions:

Mix the vinegar, soy sauce, and bourbon together with a wisk to make the brine. Reserve 2/3 cup of the brine. Place the chops into a large plastic bag or bowl, pour the brine over, and cover. Place in the refrigerator to brine at least 24 hours.

In a small saucepan, heat the maple syrup, habanero peppers, and 2/3 cup of the brining liquid over medium heat until it bubbles vigorously. Remove from heat and place into a heatproof glass container, seal, and place in the refrigerator for 4 - 6 hours to chill until it thickens.

Brush your grill grate with olive oil and heat the grill to medium-high heat. Before placing the pork on the grill, coat all over with the maple/habanero glaze. Cook for 4 minutes, turn over, then cover with more of the glaze. Continue cooking for 4 minutes on each side, glazing after each turn, for a total of about 18 - 20 minutes for medium-well. The glaze will produce a nice blackening on the pork as the sugar caramelizes. Place in 180 degree oven covered in foil to keep warm.

In a large pan, melt the butter. Add the bacon and saute the bacon until it starts to crisp. Add the onion and garlic and cook until the onion becomes partially translucent. Add the swiss chard and black pepper, in bunches if necessary, covering the pan to wilt the chard. Cook, covered, checking and stirring every minute or two until all the chard is fully wilted.

Serve the chard on top of or alongside the pork.

Serves 4 very hungry people.

Recipe: Zucchini and Eggplant Casserole

I know it has been quite a while since I have posted one of my great recipes up here... life just has this persistent tact of getting all in the way of blogging. But, hey, at least y'all know I haven't completely disappeared! I made this recipe last night. My roommate and friend both really liked it. Hope y'all enjoy!

Ingredients:

1 large eggplant, cut into 1 inch chunks

4 large zucchini, cut into 1 inch chunks

3 cups of wild mushrooms (oyster, trumpet, shitake, etc.)

1 large sweet onion

6 slices of thick slab bacon, diced

1/2 stick of unsalted butter

1/2 cup of heavy cream

3 large eggs

1 cup of shredded Parmesan cheese

1 cup of shredded Asiago cheese

2 tbsp. of Herbs de Provence

1 tbsp. of sea salt

2 tbsp. of garlic powder

1 1/2 tbsp. of white pepper

1 1/2 cups of bread crumbs

Cooking spray

Extra sea salt (to sweat eggplant)

Directions:

Place cut eggplant into a large colander. Coat generously with sea salt. Cover colander with a plate and press down to apply some pressure. Let sit in the sink for at least 4 hours to allow the eggplant to sweat out most of the bitter juices.

Preheat oven to 350 degrees. Generously spray a large 9" x 13" casserole dish with cooking spray. In a large, deep skillet, turn the heat to medium high and melt the butter. Once butter is melted, add the diced bacon. Cook until bacon is slightly crisped. Loosely chop the mushrooms and onion and place into a food processor. Pulse until finely chopped. Add to the skillet with the butter and bacon and stir with a wooden spoon to evenly distribute. Add the sweated eggplant, zucchini, salt, white pepper, garlic powder, and Herbs de Provence. Stir to combine well. Cover the skillet and cook for 25 - 30 minutes until the zucchini and eggplant are very tender and can be mashed apart with the wooden spoon, stirring every few minutes. Once the mixture is tender and mushy, turn off the heat and add the cheeses and stir in to combine evenly. Transfer the entire mixture to the greased casserole dish.

In a small bowl, whip the eggs into the heavy cream. Pour the egg mixture over the casserole and stir in to distribute the egg mixture evenly throughout the casserole. Sprinkle the bread crumbs evenly over the top of the casserole. Place in the preheated oven and bake first for 20 minutes. Take out from the oven and generously spray the bread crumbs on top with a layer of cooking spray (this will help brown the top). Place back in the oven and cook for an additional 10 minutes. Remove and allow to cool for 5 - 10 minutes before serving.

Serves 6 as a main course or 12 - 14 as a side dish.

Recipe: Asian Slaw Burger

I had a major craving for a burger tonight, but I still had more cabbage to get rid of, so, on to creativity...

Ingredients:

1 1/3 lb. of lean (90-10) ground beef
8 slices of applewood smoked bacon
2 tbsp. minced garlic
1 tsp. onion powder
1 tsp. cayenne pepper
1 tsp. coriander
3 tsp. salt
3 tsp. black pepper
1/4 cup of mayonnaise
1 tbsp. soy sauce
1 tsp. mirin
2 tsp. wasabi paste
1 tsp. sesame oil
1 1/2 tsp. rice vinegar
1/2 cup shredded red cabbage
1/2 cup shredded green cabbage
1/4 cup of scallions, finely diced
4 thick slices of sharp cheddar cheese
4 onion rolls

Directions:

In a medium bowl, combine the mayo, wasabi paste, soy sauce, mirin, sesame oil, rice vinegar, 1 tsp. salt, and 1 tsp. of black pepper. Whisk to combine thoroughly. Add the cabbage and scallions. Stir to coat the vegetables in the sauce. Cover the slaw and set in the refrigerator.

In a large bowl, combine the ground beef, minced garlic, onion powder, cayenne, coriander, and the remaining salt and pepper. Using your clean hands, mix the spices thoroughly into the meat. Form 4 equal flat patties out of the meat mixture. Heat a well-oiled grill to medium high and put the burgers down on the grill. Close the lid. Cook the burgers for about 4 minutes on each side for medium-well. Add a cheese slide to the top of the burgers for the last 30 seconds of cooking to melt.

Using a non-stick skillet over medium-high heat, heat the bacon slices for about 8 - 9 minutes, turning frequently, until brown and crispy. To build the burgers, place a cooked cheddar covered beef patty onto the bottom of the onion roll, top with two folded over slices of the bacon, and then top with 1/4 of the slaw mixture. Place the roll top on and press down. It's a messy burger, but man is it good!

Makes 4 servings.

Recipe: My Ultimate Burger

Ingredients:

Burger
3/4 lb. lean ground beef (< 7% fat)
3/4 lb. ground veal
2 tbsp. Worcestershire sauce
1 tbsp. nuoc cham (Vietnamese fish sauce)
1 tsp. onion powder
1 1/2 tsp. dried chives
1 tsp. sea salt
1 tsp. cumin
1 tsp. white pepper
1 tsp. sweet paprika
1 tbsp. brown sugar
2 tbsp. bread crumbs

Sauce
1 bunch scallions, loosely chopped
3 jalapeno peppers, loosely chopped
2 medium heirloom tomatoes, loosely chopped
2 tbsp. minced garlic

6 brioche buns
6 thick slices of sharp cheddar
12 thick slices of applewood smoked bacon

Directions:

Place sauce ingredients into a food processor and pulse until fully chopped and blended together. Set aside.

Place 12 slices of bacon on a baking sheet and place into a 450 degree pre-heated oven for 12 minutes or until crispy.

Heat grill to medium-high heat. Mix all ingredients for the burger together with your hands and form 6 equal patties. Place on the hot grill and grill for 4-5 minutes on each side for medium-well, the lid closed for each period. Add the cheese slices to each burger and continue on the heat with the lid closed for about 2 minutes. Remove the burgers from the grill. Cut the brioche buns in half and place white side down on the grill. Close the lid for about 2 minutes to toast. Remove the buns from the grill. Place the burgers on the buns. Top with 2 bacon slices each. Top with 2 - 3 tbsp. each of the sauce mixture. Serve immediately.

Makes 6 servings.

Recipe: Potato and Kale Hash

Ingredients:

1 bunch of kale
4 medium red potatoes
1 large sweet potato
6 thick slices of applewood smoked bacon
2 tbsp. of minced garlic
3 medium jalapeno peppers
1 large Vidalia onion

Directions:

Peel the potatoes. Bring a large pot of water up to boil and place the potatoes in it. Blanch the potatoes for about 8 minutes to soften. Use a grater to shred the potatoes and set aside.

Chop off the stiff stems of the kale. Using your hands, tear the kale leaves and remaining stems into smaller pieces and place into a colander. Dampen three paper towels with cold water and place the damp paper towels over the greens in the colander. Microwave the greens for 3 1/2 minutes to wilt.

Lightly dice the onion and jalapeno peppers. Add to a food processor with the garlic. Pulse until all ingredients are finely chopped and blended.

Dice bacon slices into small pieces. Cook in a large non-stick pan over medium-high heat until browned. Add the shredded potatoes and continue cooking for approximately 10 - 12 minutes, turning frequently. Add the kale and the onion/jalapeno/garlic mixture and continue cooking for another 5 - 6 minutes. Serve immediately.

Makes 6 servings.

Recipe(s): Simple Comforts

Last night I had a visitor, and we were really craving simple comfort food. Given the simplicity of these dishes, I don't really need to give them their own blog posts. I'm putting them here together: Herb and Garlic Roasted Chicken Breasts, Gorgonzola Smashed Potatoes, and Sauteed Swiss Chard. Enjoy!

Ingredients:

Herb and Garlic Roasted Chicken
2 lbs. bone-in, skin-on chicken breasts (approximately 4 half-breasts)
4 tbsp. unsalted butter
2 tbsp. minced garlic
2 tsp. herbs de Provence
1 tsp. black pepper
1/2 tsp. sea salt

Gorgonzola Smashed Potatoes
8 medium red potatoes
1 bunch chives, finely chopped
1 cup fat-free half-and-half
4 tbsp. unsalted butter
2 tsp. black pepper
2 tsp. sea salt
2 tbsp. minced garlic
4 oz. crumbled gorgonzola cheese (approx. 3/4 cup)

Sauteed Swiss Chard
2 bunches of swiss chard, cut or torn into large strips
4 pieces of lean bacon
1 tsp. cracked red pepper

Directions:

Preheat oven to 275 degrees. Place racks on lowest rungs in the oven. Melt 4 tbsp. of butter in a small saucepan on the stove. Add herbs de provence and garlic once butter is melted. Place chicken breasts skin up on a roasting rack inside a deep roasting pan. Coat the breasts with the salt and pepper. Using a pastry or BBQ brush, baste the outside of the chicken with the butter mixture. Cover the roasting pan with foil and place in the oven. Roast for 1 hr. 45 minutes, remove foil. Using the pastry/BBQ brush, baste the breasts with the juices and spices that have fallen to the bottom of the roasting pan. Place back in the oven for about 45 minutes until the skin is brown and slightly crisp.

Dice potatoes into 1 inch cubes (I always leave the skin on mine, but do what you like). Place the potatoes into a large pot with the minced garlic and salt. Pour in enough cold water to cover the potatoes plus 1/2 inch. Place on high heat. Once boiling, reduce heat to medium high and continue simmering for 25 - 30 minutes. Drain potatoes and put back into pot. Add half-and-half. Using a potato masher, smash the potatoes until they become creamy. Add the butter, chives, pepper, and gorgonzola. Mix with a wooden spoon until fully mixed and creamy.

Dice the bacon. Place into a large skillet over medium heat. Cook until bacon pieces are crisp. Take out all but 1 tbsp. of the bacon fat. Add the swiss chard and cracked red pepper. Saute, turning all the ingredients frequently, for about 7 - 9 minutes.

Chicken - Makes 4 servings.
Potatoes - Makes 6 servings.
Swiss Chard - Makes 4 servings.

Recipe: Smoked Salmon and Egg Salad

I make this to put on toasted bagels in the morning. It's so easy and refrigerated, it lasts about a week. It's so darn tasty!!!

Ingredients:

4 - 6 oz. of smoked salmon (I prefer smoked sockeye for this recipe)
4 hard boiled eggs
8 slices of slab bacon, cooked to crispy and crumbled
1 1/2 cups of sour cream
1 cup of scallions, green and white parts, diced
1 large cucumber, diced
1 1/2 tbsp. of minced garlic
1/2 tsp. of white pepper
1/2 tsp. of black pepper
1 tsp. of lemon juice

Directions:

Dice up the smoked salmon and hard boiled eggs. In a bowl, mix all ingredients together thoroughly. Refrigerate for at least 4 hours or overnight to thicken. Serve on toasted bagels or English muffins.

Makes 4 - 6 servings.

Recipe: Salmon Caribbeane

OK... I totally made this recipe up last week, but it was so good. I used Coho Salmon because it’s what I had in the freezer, but other types of salmon filets should work just fine.

Ingredients:

2 large salmon filets
1 can (15 oz.) of diced tomatoes, drained
1 can (15 oz.) of black-eyed peas, drained or equivalent portion of frozen (if you wanna take the time to cook up fresh ones or dried ones, be my guest :))
3 tbsp. of minced garlic
1 small can (7 oz.) of black olive pieces, drained OR 2 1/2 tbsp. of black olive tapenade (I prefer to use the tapenade... or you can use half tapenade, half olive pieces)
4 strips of maple-cured bacon, diced
1 tsp. crushed red pepper flakes
1 tsp. cumin
1 tsp. onion powder
Ground black pepper
Olive oil

Directions:

Preheat oven to 400 degrees. Coat the bottom of a large porcelain baking dish with olive oil. Place salmon filets skin side down into the baking dish. Drizzle olive oil over the top of the filets and sprinkle them liberally with pepper.

In a mixing bowl, combine all other ingredients except for the bacon. Mix well and then pour over the top of the salmon smoothing out the mixture. Sprinkle the bacon pieces evenly over the top. Cover the baking dish with aluminum foil.

Place in the oven and cook for 30 - 35 minutes until fish is cooked through (will be less time for thin filets). Cut the filets in half and serve over the vegetable mixture from the dish.

Makes 4 servings.