Hoppin' John

 

Lowcountry Hoppin’ John

Red Pea Gravy

· Reserved 1 cup cooked red peas

· Reserved 2 cups cooking liquid from the peas

· 1 tablespoon unsalted butter

· Cider vinegar

· Sliced chives or scallions for garnish

Peas

· 2 quarts Pork Stock or Chicken Stock

· 1 cup Sea Island Red Peas, soaked in a pot of water in the refrigerator overnight

· 1½ cups medium dice onions

· 1 cup medium dice peeled carrots

· 1½ cups medium dice celery

· 2 garlic cloves, thinly sliced

· 1 fresh bay leaf

· 10 thyme sprigs

· ½ jalapeño, chopped

· Kosher salt

Rice

· 4 cups water

· 1 teaspoon kosher salt

· ¼ teaspoon cayenne pepper

· 1 cup Carolina Gold Rice

· 4 tablespoons unsalted butter, cubed

For the peas: Bring the stock to a simmer in a small pot. Drain the peas and add to the stock, along with all of the remaining ingredients except the salt. Cook the peas, partially covered, over low heat until they are soft, about 1 hour. Season to taste with salt.

Drain the peas, reserving their cooking liquid, and measure out

1 cup peas and 2 cups liquid for the gravy; return the rest of the peas and liquid to the pot and keep warm.

Meanwhile, for the rice: About 45 minutes before the peas are cooked, preheat the oven to 300°F.

Bring the water, salt, and cayenne pepper to a boil in a large saucepan over medium-high heat. Reduce the heat to medium, add the rice, stir once, and bring to a simmer. Simmer gently, uncovered, stirring occasionally, until the rice is al dente, about 15 minutes.

Drain the rice in a sieve and rinse under cold water. Spread the rice out on a rimmed baking sheet. Dry the rice in the oven, stirring occasionally, for 10 minutes. Scatter the butter evenly over the rice and continue to dry it, stirring every few minutes, for about 5 minutes longer. All excess moisture should have evaporated and the grains should be dry and separate.

For the gravy: Put the 1 cup peas, 2 cups cooking liquid, and the butter in a blender and blend on high until smooth, about 3 minutes. Add cider vinegar to taste.

To complete: Use a slotted spoon to transfer the peas to a large serving bowl. Add the rice and carefully toss the rice and peas together. Pour the gravy over them, sprinkle with chives or scallions, and serve.

Grilled Lamb Chops

 

Ingredients

Adapted from Julia Child

•  2-4 cloves of garlic, minced
•  1 teaspoon salt and freshly ground black pepper to taste
•  2 tablespoons Dijon mustard
•  1 tablespoon soy
•  1 teaspoon fresh rosemary, minced
•  2 tablespoons freshly squeezed lemon juice
• 1 tablespoon brown sugar
•  1 teaspoon olive oil for marinade plus more for oiling grill grate
•  4 to 6 lamb chops
• Make marinade using ingredients above and coat lamb chops thoroughly. Allow chops to marinate for 2 to 4 hours with the last hour at room temperature to allow the meat to become closer to room temperature.  Heat grill and grill chops to your liking. We like ours fairly rare so it only takes about 2½ minutes per side.

Shakshuka

INGREDIENTS

  

• 5-6 eggs
• 4 Cups chopped tomatoes or 2 cans of unsweetened diced tomatoes
• 2-3 Tbsp. tomato paste
• 1/2 Medium onion diced
• 1 Medium red bell pepper sliced
• 1 large zucchini sliced
• 1/2 cup sliced mushrooms 
• 1/2-1 Cup water
• 1/2-1 Tsp. ground cumin
• 1/2-1 Tsp. cayenne pepper
• 1/2-1 Tsp. paprika
• 1/4 cup cilantro chopped (or parsley)
• +/-  4 cloves minced garlic

INSTRUCTIONS

 

• Heat olive oil in saucepan. If you are using onions, sauté the onions until they soften and then add the garlic, cumin, cayenne pepper and paprika.
• Add in the tomatoes, stir, simmer at medium heat for 3-5 minutes.
• Add in the vegetables, stir, simmer for 5 or so minutes, until the vegetables become softer.
• Add in the tomato paste and 1⁄2 cup of water. Stir so that it liquefies, but not too much (slightly stays thick). Lower the flame and simmer for another 5 to 7 minutes to let the vegetables cook through. If the sauce gets too thick, add more water as necessary.
• Crack the eggs open, one at a time, and drop onto the sauce, making sure to space them evenly. Cover the saucepan for about 5-7 minutes or until you start to see the white cooking. Uncover the saucepan and let the eggs cook through to your liking (I like the yolks run), usually for another 5-7 minutes. Keep on eye on the pan as you do not want to burn the sauce or overcook the eggs.
• Add salt to taste and add the cilantro or parsley for garnish.

NOTES

You can use any type of vegetable you like. Enjoy!  I also add cooked ground Italian sausage.

Cuban Chicken

Chicken and Rice—Arroz con Pollo a la Chorrera

• 3 pounds Bone-in, skin-on chicken thighs
• .33 cup Sour orange juice, or an equal mix of lime and orange juice
• 1 tablespoon minced or pressed garlic, plus
 2 cloves garlic, chopped
• 1 tsp Ground cumin
• 1 tsp Dried oregano
• Salt and pepper
• .25 cup Annatto oil  
• 1 cup Chopped yellow onion
• .5 cup Chopped green bell pepper
• .5 cup Chopped red bell pepper
• 1 cup Chopped seeded tomato
• .5 cup Dry white wine
• 6 cups Chicken stock or water
• 3 cups Medium-grain white rice
• .25 tsp Saffron threads, crumbled
• .5 cup Lager-style beer
• 2 Tbsp Capers in brine
• 1 (10-ounce) Box thawed frozen peas
• 1 cup Thinly sliced roasted red pepper

DIRECTIONS:

• In a large bowl, combine the chicken thighs, sour orange juice, minced garlic, cumin, and oregano. Season with salt and pepper and mix until well combined. Marinate the chicken for a minimum of 30 minutes or up to overnight in the refrigerator.
• Remove the chicken from the marinade and pat dry. In a large, wide pot, heat the annatto oil over medium heat. Working in batches, add the chicken, skin side down, and cook, turning once, for 7 to 8 minutes per side, or until golden brown. Remove to a plate and set aside.
• In the same pot, combine the onion, green pepper, and red pepper and cook for 5 to 6 minutes, or until soft. Add the chopped garlic and cook for 1 minute. Add the chopped tomato and white wine and cook for 3 to 4 minutes to cook off the alcohol a bit. Pour in 2 cups of the stock and return the chicken to the pot. Reduce the heat to medium-low and simmer for 10 minutes.
• Add the rice and saffron and continue to cook for 5 to 7 minutes, or until most of the liquid is absorbed. Pour in another 2 cups of the stock and continue to cook, stirring occasionally, until most of the liquid has been absorbed, 7 to 8 minutes.
• Add the final 2 cups of the stock and the beer and cook for 5 more minutes. Add the capers, peas, and roasted red pepper. Turn off the heat, cover, and let sit for 10 minutes more. Taste for seasoning and adjust to taste.
• This recipe serves 10.

Blackening Seasoning For Fish

1/4 cup smoked paprika
4 teaspoons onion powder
4 teaspoons garlic powder
2 teaspoons cayenne pepper
1 teaspoons ground white pepper
1 teaspoons ground black pepper
1 teaspoon celery seed
1 teaspoon dried thyme leaves
1 teaspoon salt
1 teaspoon brown sugar (optional or to taste)


Coat fish filets with olive oil and then sprinkle liberally with blackening spice.  Then grill or pan cook fish as desired.

Grilled Lake Trout in Mustard-Riesling Sauce

Picture is not of lake trout, but this is how the finished product looks using one larger trout that was butterflied

2 or 3 whole lake trout, butterflied with or without bones
sea salt and black pepper to taste
2 tablespoons extra virgin olive oil plus additional for coating fish
1 tablespoon chopped shallots or green onions
1/2 cup riesling wine
1/2 teaspoon smooth Dijon mustard
1/4 cup low-sodium chicken stock
2 tablespoons cold butter
cayenne pepper to taste (optional)

Use a knife to open up and butterfly whole trout (if you would prefer, remove bones or fillet fish. . . we like the bones left in for flavor).  Pat fish dry with paper towels or clean kitchen towel.

Coat fish with olive oil and season with salt and pepper.  On inside grill pan or outside grill, cook fish on both sides until fish flakes . . . .(note: the time varies based on heat applied and usually takes less than 8 minutes).  Remove fish to platter to rest.

 Add 1 tablespoon olive oil and shallots or green onions to saucepan and saute for 30 seconds.  Add the wine and mustard, stirring to blend.  Bring to a simmer and cook to reduce the sauce by about one-half which will take about a minute.

Add chicken stock and simmer about 30 more seconds.  Then stir in cold butter and cayenne pepper.  Taste to be sure seasoning is correct.  Pour hot sauce over fish in platter and serve.

Turkey Bisque....(Light Version)

A healthy delcious way to use the turkey carcass and last bits of meat



turkey carcass
4 cups turkey, chicken, or vegetable stock
3 large carrots, peeled and sliced
2/3 cup diced onion
4 minced garlic cloves
1 or 2 stalks celery, minced
2 tablespoons flour
1 cup milk (we use 2%)
2 Tablespoons butter
olive oil for sauteing veggies
salt, black and white pepper, crumbled dried sage, thyme,  and marjoram
1 cup or more of chopped left-over turkey
nutmeg
dry sherry


Break turkey carcass up as much as possible and simmer it in stock in a covered soup pot for an hour.    In the meantime saute onion, garlic, carrots, and celery in a skillet with a tiny bit of olive oil.  When the veggies are tender, stir in the flour and add your seasonings of choice.  Turn off heat and let veggies rest.  When carcass has finished simmering remove all carcass from stock using tongs.  Add sauteed veggies to stock. Stir in left-over turkey meat and milk.  Heat this mixture and simmer for 5 to 10 minutes.  Taste and adjust seasoning.  Stir in butter, nutmeg, and a splash of dry sherry if desired.