Warm Potato & Green Bean Salad
Wow! This one you've got to try! Baby potatoes, fresh green beans, bulgur wheat for protein, and a fabulous dressing. Less than an hour to make. What are you waiting for? Serves 6-8 as a side.
2 lbs small Potatoes sliced into 1/4" rounds
1 lb fresh Green Beans (or frozen if you must) topped and tailed
1 Red Onion, sliced thin
4 cups uncooked Bulgur Wheat
Fresh Dill
Fresh Dill
6 Tbsp White Wine Vinegar
6 Tbsp Aquafaba -- the "juice" in cans of Garbanzos. Don't have any? Use vegetable oil.
3 Tbsp Dijon Mustard
3 cloves Garlic, minced
S&P TT
S&P TT
In a large pot, cover the potatoes with about 2" of water and bring to a boil. After two minutes of boiling, add the green beans and cook for another 3-5 minutes until both are tender but not falling apart.
Meanwhile, in a bowl, combine the aquafaba or oil, vinegar, dijon, and a teaspoon or two of minced dill frond with the garlic. Actually I used a screw-top jar; and instead of whisking the dressing together, I shake the daylights out of it!
Cook the bulgur wheat to package directions -- it only takes about 15 minutes. Fluff.
Drain the cooked potatoes and beans, and place them in a nice large serving bowl. Add the bulgur wheat. The original recipe called for serving the salad on a bed of bulgur, as you see in my photo. But it makes more sense to just combine the bulgur with the rest of the ingredients.
Meanwhile, in a bowl, combine the aquafaba or oil, vinegar, dijon, and a teaspoon or two of minced dill frond with the garlic. Actually I used a screw-top jar; and instead of whisking the dressing together, I shake the daylights out of it!
Cook the bulgur wheat to package directions -- it only takes about 15 minutes. Fluff.
Drain the cooked potatoes and beans, and place them in a nice large serving bowl. Add the bulgur wheat. The original recipe called for serving the salad on a bed of bulgur, as you see in my photo. But it makes more sense to just combine the bulgur with the rest of the ingredients.
Salt and pepper if you must, but it doesn't need it. Add some sprigs of fresh dill. Pour the dressing overall and gently fold everything together. Serve while still warm.
Shrimp & Grits Birthday Brunch
Sally's Mum's birthday dinner was Sunday, and she requested Shrimp & Grits. Well, I decided to make them just that little bit more upscale for her birthday celebration this year.
I started with my Creamy, Dreamy, White Cheesy Grits, with lots of Italian 5-Cheese Blend as well as grated Parmesan. I cook them low and slow until they're no longer grainy, then I added the cheeses at the last minute.
I cook my grits 'stiff'; some folks cook them fairly liquid. Either way, use slow-cook grits, not the instant kind, the flavor and texture are far superior. I made lots, because Sally will take the leftovers for her breakfast-at-work for the next few days.
Actually, I started with some fabulous locally wild-caught U-15 shrimp that I found on sale at Whole Foods the other day! I dusted them with a 'no-name' Cajun spice blend I happen to have laying around, and simmered them in just a bit of water until they barely turned pink.
Actually, I started with some fabulous locally wild-caught U-15 shrimp that I found on sale at Whole Foods the other day! I dusted them with a 'no-name' Cajun spice blend I happen to have laying around, and simmered them in just a bit of water until they barely turned pink.
Bacon-Mushroom Gravy
Then I made a gravy; something I hadn't put with my shrimp & grits in a long time. Shrimp & Grits in Louisiana and the Carolinas almost always feature a sausage and ham gravy. Since we're mostly vegetarian, that meant no Andouille Sausage, or Tasso Ham in the gravy. But I "made do" with McCormick brand Bac'n Piecestm -- crunchy little nuggets of bacon-flavored soy that have at least as much flavor as the real bacon bits I've bought on occasion.
I added 3-4 heaping tablespoons of bits to a cup of water, 2 tablespoons of Mushroom Base (I like Vogue Cuisinetm Instant Mushroom Soup and Seasoning Base, that I get on-line), a couple finely chopped white mushrooms, a 1/2 teaspoon of Healthy Solutionstm no-salt Cajun Seafood spice blend and a shake of Mrs Dashtm Chipotle spice blend. I simmered all that together low and slow while the grits cooked, and it thickened nicely.
Then I made a gravy; something I hadn't put with my shrimp & grits in a long time. Shrimp & Grits in Louisiana and the Carolinas almost always feature a sausage and ham gravy. Since we're mostly vegetarian, that meant no Andouille Sausage, or Tasso Ham in the gravy. But I "made do" with McCormick brand Bac'n Piecestm -- crunchy little nuggets of bacon-flavored soy that have at least as much flavor as the real bacon bits I've bought on occasion.
I added 3-4 heaping tablespoons of bits to a cup of water, 2 tablespoons of Mushroom Base (I like Vogue Cuisinetm Instant Mushroom Soup and Seasoning Base, that I get on-line), a couple finely chopped white mushrooms, a 1/2 teaspoon of Healthy Solutionstm no-salt Cajun Seafood spice blend and a shake of Mrs Dashtm Chipotle spice blend. I simmered all that together low and slow while the grits cooked, and it thickened nicely.
Whew! That's a lot of product endorsement, but I really like those flavors and products.
Once everything was done, I plated the grits fairly thick. Each of us got 1-1/2 cups of cooked grits. I smoothed down the grits, then used the back of a wet ladle to make a "well" in the center of each serving, and spooned in the gravy. Then I placed the shrimp around the edges, and served.
For dessert I made, again by request, a Mango Gingerbread Upside-down Cake. A simple box mix cake, poured over a traditional brown sugar-butter sauce with wedges of ripe mango and then baked until firm. The trick is to not let the cooked cake cool for more than 10-12 minutes before flipping it over. If the caramel hardens you've got a gingerbread and mango flavored mess!!
For dessert I made, again by request, a Mango Gingerbread Upside-down Cake. A simple box mix cake, poured over a traditional brown sugar-butter sauce with wedges of ripe mango and then baked until firm. The trick is to not let the cooked cake cool for more than 10-12 minutes before flipping it over. If the caramel hardens you've got a gingerbread and mango flavored mess!!
Food Fun With Tako (Octopus) Sausage
There is an absolutely wonderful series currently on Netflix, called Midnight Diner. Stories about love and life and human drama, joys and tears -- all set in a tiny back-alley Tokyo restaurant called Midnight Diner, open only from midnight until 7 AM.
Although the primary emphasis is on the human interest stories, there is, of course, a food element. The owner has a limited menu: Pork and Miso Soup combo, Beer, Sake and Shochu. But Master will make anything which his guests request, for which he 'just happens' to have ingredients.
One such dish which caught my fancy is Tako or Octopus Sausage, served as an appetizer, or filler item for a bento lunch box. Simple and fun -- especially if you are cooking for young ones.
One such dish which caught my fancy is Tako or Octopus Sausage, served as an appetizer, or filler item for a bento lunch box. Simple and fun -- especially if you are cooking for young ones.
Disclaimer: No actual octopus were harmed in the production of this culinary masterpiece!
Take some Japanese sausage or hot dogs. They are normally only about 3" long and smaller in diameter than small American sausage. If you have longer American hotdogs they can be trimmed to length. You can also use Lit'l Smokiestm sausages or other cocktail wieners. The ones above are Al Fresco brand Chicken Breakfast Sausages -- apple & maple flavor!
Cut each sausage into eight "legs" about half the total length of the wiener. The first two cuts are easy, but take a little care to hold things together when making the second set of cuts. Pan fry the octopus over medium heat until they start browning and the legs are curling.
Take some Japanese sausage or hot dogs. They are normally only about 3" long and smaller in diameter than small American sausage. If you have longer American hotdogs they can be trimmed to length. You can also use Lit'l Smokiestm sausages or other cocktail wieners. The ones above are Al Fresco brand Chicken Breakfast Sausages -- apple & maple flavor!
Cut each sausage into eight "legs" about half the total length of the wiener. The first two cuts are easy, but take a little care to hold things together when making the second set of cuts. Pan fry the octopus over medium heat until they start browning and the legs are curling.
Here's a Japanese Rolled Omelet with Octopus Sausage that I made from an Aidell'stm Cajun sausage.
Black Bean Burgers -- Rissoles
It's been a couple years since I posted this, so I thought I'd bring these meatless burgers back to everyone's attention. This was my best-first veggie burger and still a favorite with my favorite food critic.
The original recipe came from Food Network's Sandra Lee, and I've tweaked it for your dining pleasure. Although the recipe calls for cups of beans, I generally make this with an entire one pound bag of dried beans and scale up the rest of the ingredients to match.
It's been a couple years since I posted this, so I thought I'd bring these meatless burgers back to everyone's attention. This was my best-first veggie burger and still a favorite with my favorite food critic.
The original recipe came from Food Network's Sandra Lee, and I've tweaked it for your dining pleasure. Although the recipe calls for cups of beans, I generally make this with an entire one pound bag of dried beans and scale up the rest of the ingredients to match.
2 cups cooked Black Beans, rinsed & drained (3 cans)
1/2 Sweet Onion, chopped
1 Egg Beaten
3-4 clove Garlic
3 Tbsp minced Parsley or Celery tops
1 tsp Red Pepper Flakes
1/2 cup Panko or Italian Bread Crumbs
1-2 Tbsp Spice Blend of choice, to taste. Taco seasoning is good. Greek or Italian seasoning too.
Take half the beans, the onion, red pepper flakes, greens, garlic and egg for a spin in your food processor. You want a nice thick puree. Mash the remaining beans in a large bowl so they get broken into pieces.
Add the bean puree to the mashed beans. Fold in the panko and seasoning(s). Too wet? Add a bit more panko. Press into patties and fry them about 7 minutes per side at 350F (medium heat).
As you see, I generally make 4 patties about 4" in diameter and 3/4" thick to serve as a plated rissole, topped with sliced tomato and bleu cheese dressing. But you can make smaller burger-sized patties and serve them on buns with burger toppings if you want.
Add the bean puree to the mashed beans. Fold in the panko and seasoning(s). Too wet? Add a bit more panko. Press into patties and fry them about 7 minutes per side at 350F (medium heat).
As you see, I generally make 4 patties about 4" in diameter and 3/4" thick to serve as a plated rissole, topped with sliced tomato and bleu cheese dressing. But you can make smaller burger-sized patties and serve them on buns with burger toppings if you want.
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