Fooding Around With The Kilted Cook: Florida Boudin, Simple Squash Dishes, Georgian Cheese Bread

Food Porn
I just had to share this photo of the most impressive Eggplant Stacker I've ever made!

It all started with this massive Globe Eggplant:

Which I sliced horizontally from top to bottom and grilled. Then I stacked it back into a globe with slices of yellow tomato, parmesan, panko and marinara in between. Topped with a final slice of tomato and shredded colby-jack, then baked to melt everything together.

Florida Shrimp Boudin
Boudin is a Cajun sausage with a rice base which also features either pork or crawfish. My version features Caribbean style Aroz Amarillo, Gulf shrimp, and the Cajun Trinity (celery, onion and bell pepper).

Make a batch of Aroz Amarillo -- I use half and half Jasmine and brown rices, and up to a tablespoon of Sazon Tropicaletm seasoning

Make a batch of BBQ Shrimp -- I use Gulf Pink shrimp when I can get them, peeled and veined, the sauted in a good spicy Cajun seasoning.

Make a batch of the Cajun Trinity with equal amounts of diced celery, red and/or green bell pepper, and onion, spiced with (ideally) another Cajun spice blend. I used Evergladestm Seasoning.

If you have the equipment, you can grind the rice, Trinity and shrimp together and stuff it into casings, then steam or smoke the links. Or, you can do as I do and make Rissoles (patties from the "loose" sausage filling:

To make Boudin Rissoles (sounds fancier than "fritters") for two, I used:
1-1/3 cup Aroz Amarillo
2/3 cup chopped BBQ Shrimp
1 cup of Trinity
1 Egg, beaten

Mash everything together in a bowl then use a 2/3 or 3/4 cup measure to scoop up the mixture and form into patties.

Heat the skillet medium-high with a thin layer of oil. Pat each patty in dish of panko - both sides - and slide them into the pan.

Yes I made a Foodie Smiley Face!

Crispy Roasted Buttercup
Simple squash dish, simply tasty!

1 Buttercup Squash
Herbs of your choice
Panko for dusting

Slice off the top and bottom of the squash, and cut it into 3/4" thick rings. Cut the rings in half. Spritz with oil, dust with herbs, dust with panko and roast. I served it with a side of roasted potato wedges roasted at the same time as the squash, using my Ninja Fliptm countertop oven.

Roasted Butternut & Cherry Tomatoes
Simplicity itself!

3-4 cups peeled, cubed Butternut Squash
1 pint or more Cherry Tomatoes
1 Onion, diced large
1-2 tsp dried Rosemary
1-2 tsp dried Basil
Salt & Pepper to taste
EVOO
Crumbled Feta for Garnish

Toss the veggies together with "some" EVOO, to coat. Spread on a baking tray. Liberally season with rosemary, basil, salt & pepper.

Roast at 400F for 30-40 minutes. Serve over pasta or rice. Colorful and tasty!

Georgian Imeruli Khachapuri
No... no... not the Georgia between South Carolina, Alabama and Florida -- the one on the other side of Europe, by the Black Sea.

You know my fascination with skillet-cooked breads, this is a version of a cheese bread which they make there. The Imeruli variety is a cheese stuffed bread. Thanks to our friend Kathy Hogan for the inspiration (and cookbook) to make this dish.

Khachapuri can be yeasted or yeast-less. This yeast-less version is faster to make and just as tasty. You'll probably never find Georgian cheeses in this country, so use what you like. A softer white cheese like mozzarella or havarti is a good choice.

3/4 cup kefir, buttermilk or plain Greek/Skyr yogurt (my choice)
1 Egg, beaten
1 Tbsp Sugar
1/2 tsp Salt
1/2 tsp Baking Soda
2 cups AP Flour, plus more for the bench
8 oz shredded Cheese (mozzarella, mixed white cheeses, whatever you like
2 Tbsp Vegetable Oil
2 Tbsp Butter

In a bowl stir together the first four ingredients. Add the baking soda and stir another couple minutes until you see bubbles.

Sift in half the flour and beat with a spoon until smooth. Add the oil, stir again, and add the rest of the flour. Knead for a couple minutes, in the bowl, to bring the dough together. Scrape it onto your floured work surface and continue kneading until the dough is no longer sticky. Divide into quarters and roll each into a ball. Place them in a bowl, cover with a towel, and let them rest for 20-30 minutes.

Flour the bench again, then roll one ball out into a disk about 6" in diameter. Put 1/4 of the chees in the center of the disk, pull the edges up into a "purse" shape, and pinch them together to contain the filling.

Carefully flatten the cheese-filled dough with your hand and then the rolling pin. If there are bubbles, pop them with a toothpick or knife point to let the air out. Roll this out into a 6" diameter disk again, and reserve.