-Recipe's From Saveur
I've been cooking myself more and more Italian meals lately especially on nights when I need something simple. So in honor of the feast of St. Joesph I have a feasts worth of outstanding Italian favorites that all came from the great Saveur magazine. Needless to say they were all excellent dinners.
__________________________
Chicken Cacciatore
"America knows this Italian favorite as chicken cacciatore (hunter's-style), but it's really alla cacciatora, named in honor of the hunter's wife—who, all over northern Italy, might traditionally cook the dish on the eve of the hunt as fuel for the chase."
Click HERE for the recipe.
__________________________
Spaghetti Carbonara
"To make this dish the traditional Roman way, mix the cheese, eggs, pepper, and pork in a bowl to create a thick sauce before tossing it with the pasta. This recipe appeared in “Eternal Pleasures,” author Anya von Bremzen's tribute to classic Roman dishes"
Click HERE for recipe.
__________________________
Sunday Red Gravy over Handmade Gnocchi
"The Campo family has made this "gravy", a meaty tomato sauce, for generations. Mr. Campo learned the recipe from his mother, Dominica "Minnie" Campo, who he suspects intentionally left out an ingredient. His never tasted as sublime as hers until he figured out the secret: lamb chops. The Campos enrich the gravy with a variety of meats: links of hot Italian sausage, slender baby back ribs, hearty pork neck bones, and thin-cut lamb shoulder chops. Before adding it to the sauce, be sure to roast all the meat until it's completely caramelized; the sauce will taste richer. If you'd like to cook meatballs with the gravy, add them at least 20 minutes but no longer than two hours in advance of serving."
Click HERE for recipe.
__________________________
Happy Feasting.
Showing posts with label saveur. Show all posts
Showing posts with label saveur. Show all posts
Friday, March 19, 2010
Friday, October 2, 2009
A Texas Dinner in the Heart of Chicago
--Tailgatin' and how to make mofos start playa hatin' (Recipes)
I'm no expert on smoking a brisket but a few weeks ago I gave it my 2nd go around at it. I was happy with the results, it was like a win in the 1st week of the NFL season, you'll take it and like the results but know there's room for improvement. I rubbed it with a homemade rub and used Jim Goode's BBQ Mop which consisted of butter and bacon-not bad-among other things. When it comes to the four bastions of BBQ everyone knows that Texas and its beef, specifically brisket is 25% of America's BBQ heavens. So there was only one thing to do if I was going to give it my 2nd go at a real Texas smoked BBQ brisket. Do some research in the "Legends of Texas Barbecue" Cookbook by Robb Walsh. This along with his other books make up a series of the best mens cookbooks around as far as I'm concerned. If you are a BBQ man and have a collection of books that doesn't include this one then order yourself a copy right now. Not only are the recipes and cooking tips from world BBQ champions and pitmasters from throughout the state of Texas, but its also a history lesson and has a complete guide to the Texas BBQ trail and every store/butcher you need to know should you ever get in your car and decide to do it up yourself.
a must own for any BBQ head
I never really follow a recipe to the core but instead I take different ingredients and techniques that catch my eye and put them all into one. I decided I would concoct my own rub made up of the different spices that I got from the Central Market in Dallas, TX. I was happy with my chili based rub and thought it would also work real well for chili sauce for hot dogs so it was a successful experiment from that standpoint.
assorted spices for a rub
Jim Goode's BBQ Mop (From Legends of Texas cookbook)
"This mop is so good, you'll be tempted to eat it like soup"
mop during simmering
after
I decided on baked beans and German potato salad to go along with the beef brisket. On top of the slices of brisket I also had cheap hamburger buns along with sliced onions and pickles for brisket sandwiches. As has become my custom for my BBQ beans I start off by sauteing some chopped pieces of bacon until crispy and then remove them. Into the bacon grease goes an assortment of peppers and onions until they become translucent. I then sprinkle a bunch of the rub on the peppers and onions and then pour half can of beer into the pot to deglaze it and unload a couple cans of Bush's baked beans into there along with a half to a whole cup of BBQ sauce and let them cook for 45 minutes.
BBQ Baked Beans Simmering
I used my trusty Texas BBQ book for the German potato salad recipe. One of the reason sausage is so big along with beef in Texas is many of the states settlers were Eastern European and German and they were the ones who started the meat markets that have lasted through generations. A popular side dish for Texas BBQ is German potato salad due to the pitmasters heritage and family recipes from back home made with ingredients readily available here.
German Potato salad is easily my favorite...its got bacon
Like I said up above I really didn't go by a recipe but instead followed the tips that have stuck in my head thru time. Here are a few things to know when smoking your own brisket.
Brisket Tip's
1) The rule of thumb for timing a brisket is 1 hour per pound at 250F, but you have to add another 15 minutes for every time you open the lid or let the fire go below temperature. Most cooks figure 1.5 hours per pound to be safe, or 15 hours for a 10 pound brisket.
2) once you remove the fat cap and allow for shrinkage, a brisket yields about half of the weight you started with, so a 10 lb brisket should yield 5 pounds of meat.
3) I always smoke with a combo of cowboy charcoal and hickory wood, in Texas mesquite is very popular. Make sure not to use too much of either or else your temperature will get too hot. You want to keep it right around 220 degrees.
4) Wrapping a brisket in foil after several hours of smoking yields a tender product with minimum amount of work. I take it a step further and take a tip from Saveur and pour a bottle of beer into the brisket wrapped in foil and let it cook another couple of hours.
limit the amount of times you remove the lid so the temp stays afloat
When the brisket is ready to be removed from the heat simply take it in the foil but be careful not to spill it. The meat is ready when a thermometer reads 185 at the thick end or when a probe is entered with little resistance. Remove the brisket from the foil and discard the foil in the trash. Allow the brisket to sit and cool for at least 15 minutes before slicing. If your going to go through the time to make this then make sure you have enough for leftovers. I love a Texas brisket sandwich.
The aroma will have you licking your chops
Sliced Brisket
a Texas dinner plate never leaves an inch of room
and leftovers for brisket sandwiches
Note: Serve sandwiches with sliced pickles and onions on a cheap bun and maybe with some BBQ sauce if that's your style.
-Sampling America's "Micro Fooderies"
On a recent trip to Dallas my uncle brought me back the spices seen above along with some real Texas sausage. I am told that every single market and grocery store in Texas carries some sort of Texas sausage. He was told by a local that Opa's had the best sausage in the state that was available at most grocery stores. Like so many other pit bosses and sausage makers they use recipes that have been in the family for generations on end.
some damn fine sausage
From Opa's website: "What makes Opa's Smoked Meats so irresistable? First, it is the long standing tradition and continued commitment to produce only the finest quality smoked meats. We use authentic German recipes that have been in our family for generations. They call for fresh ingredients including select cuts of beef, pork, chicken and turkey. Not to mention a special blend of spices along with a process that slowly smokes the meat for full flavor. For almost sixty years, the Opa's family has perfected the art of making sausage and other smoked meat products. It's part family tradition, part hard work, and part passion. Put it all together and the end result is 100% delicious. In fact, after just one bite we're confident you'll agree."
Which I completely do. All I did was grill these over fresh charcoal and slathered them in Open Pit BBQ sauce. They also make for a fine sausage sandwich. No need to add peppers and cheese.
Opa!!! Texas, much like Chicago and Wisconsin, loves their sausage
Its a damn shame we don't have anything like these tubes seen below around Chicagoland and it got me thinking that someone should open up a specialty grocery store that carries the roadfood of America all under one roof. A place where you could get Texas sausage found next to South Loisiana Boudin or Door County Cherry Pie or Michigan Blueberry Pie, treats from Hawaii and meats from Alaska. Imagine the selection of soda pop-whatever it is you call it. It would be great.
Texas Smoked Jalapeno Cheese Sausage
OPA'S SMOKED MEATS
Fredericksburg, TX
1-800-543-6750
Website w/ mail order avail.
I'm no expert on smoking a brisket but a few weeks ago I gave it my 2nd go around at it. I was happy with the results, it was like a win in the 1st week of the NFL season, you'll take it and like the results but know there's room for improvement. I rubbed it with a homemade rub and used Jim Goode's BBQ Mop which consisted of butter and bacon-not bad-among other things. When it comes to the four bastions of BBQ everyone knows that Texas and its beef, specifically brisket is 25% of America's BBQ heavens. So there was only one thing to do if I was going to give it my 2nd go at a real Texas smoked BBQ brisket. Do some research in the "Legends of Texas Barbecue" Cookbook by Robb Walsh. This along with his other books make up a series of the best mens cookbooks around as far as I'm concerned. If you are a BBQ man and have a collection of books that doesn't include this one then order yourself a copy right now. Not only are the recipes and cooking tips from world BBQ champions and pitmasters from throughout the state of Texas, but its also a history lesson and has a complete guide to the Texas BBQ trail and every store/butcher you need to know should you ever get in your car and decide to do it up yourself.
a must own for any BBQ head
I never really follow a recipe to the core but instead I take different ingredients and techniques that catch my eye and put them all into one. I decided I would concoct my own rub made up of the different spices that I got from the Central Market in Dallas, TX. I was happy with my chili based rub and thought it would also work real well for chili sauce for hot dogs so it was a successful experiment from that standpoint.
assorted spices for a rub
Jim Goode's BBQ Mop (From Legends of Texas cookbook)
"This mop is so good, you'll be tempted to eat it like soup"
4 cups beef broth
2 bay leaves
1 teaspoon dried oregano
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green pepper
1/2 cup minced garlic
2 tablespoons Rub
1/2 teaspoon dry mustard powder
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
finely grated zest of 2 lemons
juice of 2 lemons
2 tablespoons soy sauce
2 tablespoons white wine vinegar
1 tablespoon olive oil
1 tablespoon Asian sesame oil
1 pound thin-sliced bacon, finely chopped
Bring the broth to a boil, add the bay leaves and oregano, and reduce the heat to a simmer. Melt the butter in a skillet over medium-high heat and add the onion, celery, green pepper, garlic, beef rub, dry mustard, salt, black and white peppers and cayenne. Cook for 5 to 7 minutes until the onion wilts. Add the broth, lemon zest and juice, soy sauce, vinegar and oils. Stir to mix.
Cook the bacon until soft, and add the bacon and drippings to the broth. Simmer until reduced by about one quarter, about an hour. Makes 6 cups. Note: You could cut this in half and still have enough to mop your beef with. Its also really good when poured onto the sliced brisket.
2 bay leaves
1 teaspoon dried oregano
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green pepper
1/2 cup minced garlic
2 tablespoons Rub
1/2 teaspoon dry mustard powder
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
finely grated zest of 2 lemons
juice of 2 lemons
2 tablespoons soy sauce
2 tablespoons white wine vinegar
1 tablespoon olive oil
1 tablespoon Asian sesame oil
1 pound thin-sliced bacon, finely chopped
Bring the broth to a boil, add the bay leaves and oregano, and reduce the heat to a simmer. Melt the butter in a skillet over medium-high heat and add the onion, celery, green pepper, garlic, beef rub, dry mustard, salt, black and white peppers and cayenne. Cook for 5 to 7 minutes until the onion wilts. Add the broth, lemon zest and juice, soy sauce, vinegar and oils. Stir to mix.
Cook the bacon until soft, and add the bacon and drippings to the broth. Simmer until reduced by about one quarter, about an hour. Makes 6 cups. Note: You could cut this in half and still have enough to mop your beef with. Its also really good when poured onto the sliced brisket.
mop during simmering
after
I decided on baked beans and German potato salad to go along with the beef brisket. On top of the slices of brisket I also had cheap hamburger buns along with sliced onions and pickles for brisket sandwiches. As has become my custom for my BBQ beans I start off by sauteing some chopped pieces of bacon until crispy and then remove them. Into the bacon grease goes an assortment of peppers and onions until they become translucent. I then sprinkle a bunch of the rub on the peppers and onions and then pour half can of beer into the pot to deglaze it and unload a couple cans of Bush's baked beans into there along with a half to a whole cup of BBQ sauce and let them cook for 45 minutes.
BBQ Baked Beans Simmering
I used my trusty Texas BBQ book for the German potato salad recipe. One of the reason sausage is so big along with beef in Texas is many of the states settlers were Eastern European and German and they were the ones who started the meat markets that have lasted through generations. A popular side dish for Texas BBQ is German potato salad due to the pitmasters heritage and family recipes from back home made with ingredients readily available here.
German Potato salad is easily my favorite...its got bacon
Like I said up above I really didn't go by a recipe but instead followed the tips that have stuck in my head thru time. Here are a few things to know when smoking your own brisket.
Brisket Tip's
1) The rule of thumb for timing a brisket is 1 hour per pound at 250F, but you have to add another 15 minutes for every time you open the lid or let the fire go below temperature. Most cooks figure 1.5 hours per pound to be safe, or 15 hours for a 10 pound brisket.
2) once you remove the fat cap and allow for shrinkage, a brisket yields about half of the weight you started with, so a 10 lb brisket should yield 5 pounds of meat.
3) I always smoke with a combo of cowboy charcoal and hickory wood, in Texas mesquite is very popular. Make sure not to use too much of either or else your temperature will get too hot. You want to keep it right around 220 degrees.
4) Wrapping a brisket in foil after several hours of smoking yields a tender product with minimum amount of work. I take it a step further and take a tip from Saveur and pour a bottle of beer into the brisket wrapped in foil and let it cook another couple of hours.
limit the amount of times you remove the lid so the temp stays afloat
When the brisket is ready to be removed from the heat simply take it in the foil but be careful not to spill it. The meat is ready when a thermometer reads 185 at the thick end or when a probe is entered with little resistance. Remove the brisket from the foil and discard the foil in the trash. Allow the brisket to sit and cool for at least 15 minutes before slicing. If your going to go through the time to make this then make sure you have enough for leftovers. I love a Texas brisket sandwich.
The aroma will have you licking your chops
Sliced Brisket
a Texas dinner plate never leaves an inch of room
and leftovers for brisket sandwiches
Note: Serve sandwiches with sliced pickles and onions on a cheap bun and maybe with some BBQ sauce if that's your style.
-Sampling America's "Micro Fooderies"
On a recent trip to Dallas my uncle brought me back the spices seen above along with some real Texas sausage. I am told that every single market and grocery store in Texas carries some sort of Texas sausage. He was told by a local that Opa's had the best sausage in the state that was available at most grocery stores. Like so many other pit bosses and sausage makers they use recipes that have been in the family for generations on end.
some damn fine sausage
From Opa's website: "What makes Opa's Smoked Meats so irresistable? First, it is the long standing tradition and continued commitment to produce only the finest quality smoked meats. We use authentic German recipes that have been in our family for generations. They call for fresh ingredients including select cuts of beef, pork, chicken and turkey. Not to mention a special blend of spices along with a process that slowly smokes the meat for full flavor. For almost sixty years, the Opa's family has perfected the art of making sausage and other smoked meat products. It's part family tradition, part hard work, and part passion. Put it all together and the end result is 100% delicious. In fact, after just one bite we're confident you'll agree."
Which I completely do. All I did was grill these over fresh charcoal and slathered them in Open Pit BBQ sauce. They also make for a fine sausage sandwich. No need to add peppers and cheese.
Opa!!! Texas, much like Chicago and Wisconsin, loves their sausage
Its a damn shame we don't have anything like these tubes seen below around Chicagoland and it got me thinking that someone should open up a specialty grocery store that carries the roadfood of America all under one roof. A place where you could get Texas sausage found next to South Loisiana Boudin or Door County Cherry Pie or Michigan Blueberry Pie, treats from Hawaii and meats from Alaska. Imagine the selection of soda pop-whatever it is you call it. It would be great.
Texas Smoked Jalapeno Cheese Sausage
OPA'S SMOKED MEATS
Fredericksburg, TX
1-800-543-6750
Website w/ mail order avail.
Sunday, December 21, 2008
Shrimp Fra Diavalo
-Recipe's From Saveur
The food and cooking world has expanded so rapidly that there are now 100's and 100's of print publications based on food and drinks. Way back in the day there was Bon Appetit and Gourmet food publications and that was about it. I've made a few recipes from both over the years and always had mixed results, some recipes were great and some were just plain bad. In most cases it was all about the picture of the particular food that made it look so good and we all know that the food they take pictures of isn't even edible. The food pictured on the front cover gets more airbrushing and makeup than a Playboy playmate so it can be deceiving at times. One day when I was at a Barnes & Noble a publication called Saveur caught my eye, big bold lettering reading "Chicago!" will do that to me. So I bought the issue to read more. Boy I am I glad that I spotted that mag that day. I knew it was for real when they weren't reporting on the same old shit you see in other Chicago food stories about places that aren't even close to the best in the city ranking they're given. There's so much more to Chicago food than Pizzeria Uno and Portillo's. This is the best food magazine on the shelves and second place isn't even close.
If you need a last second not too expensive gift for the holiday season and know someone who likes food then this is a great gift as a subscription. What I love about it is how real it reads and looks. They do a tremendous job of bringing the reader the different food specialties from around the world with articles and recipes of food available around the globe. If you like food along with food travel and just something fun to read and cook from, then Saveur is your friend. It has the most authentic foodie like feel. They have articles on food from Boston Bay to Singapore with every stop in between. I really believe that the writers and brains behind it are in it for the love of food and not just a paycheck. I'm going to share some of my favorite recipes from the publication and how they turned out. I would say that there are over 200 recipes I want to try in their online database check it out.
When I saw a recipe for Shrimp Fra Diavolo in the database I knew I was going to try it. When translated Fra Diavalo is brother devil, a name given in Italian-American cooking to shellfish, particularly shrimp and lobster, cloaked in spicy tomato sauce typically served over pasta. It had been years since I had the famous Italian-American dish over at Aquaviva in Providence, Rhode Island, one of the landmark restaurants in the city's federal neighborhood-the heart of a vibrant Italian-American community founded in the 1900's. I cant say I was surprised when I read that their recipe was from that very same restaurant. These people knows whats up. I tried it out and it came out amazing. I knew it would, their always spot on.
It made me want to take a trip East and visit what I think to be the most underrated city on the East coast, Providence, and then take a ride into CT to say what to my boys from the Peqout nation over at Foxwood's and then to New York to visit all my friends out there. But then what about the fried clam shacks, diners, steamed cheeseburgers and lobster rolls of New England? don't expect me to say anything about the hot dogs...I'm from Chicago. The east coast however is a good eating paradise.
Quick Note: The Chicagoland area and state of IL is responsible for just over 52% of the traffic on this site. New York City is second with 16% of the hits and Toronto Canada is third with 7% and the 24% come from around the world.
62% of the visitors are from the USA and 20% are from Canada.
Thanks for the love NYC & Canada.
Saveur's Recipe For Shrimp Fra Diavolo
Shrimp Fra Diavolo
I am by no means an amateur with my knife in the kitchen but I wouldn't post a recipe that everyone cant make without telling you first. This is a simple hassle free recipe that can be made by anyone who can boil pasta and slice cherry tomatoes in half. I guess that's the beauty of Italian cooking, its so simple but so good.
Saveur: Savor a World of Authentic Cuisine
The food and cooking world has expanded so rapidly that there are now 100's and 100's of print publications based on food and drinks. Way back in the day there was Bon Appetit and Gourmet food publications and that was about it. I've made a few recipes from both over the years and always had mixed results, some recipes were great and some were just plain bad. In most cases it was all about the picture of the particular food that made it look so good and we all know that the food they take pictures of isn't even edible. The food pictured on the front cover gets more airbrushing and makeup than a Playboy playmate so it can be deceiving at times. One day when I was at a Barnes & Noble a publication called Saveur caught my eye, big bold lettering reading "Chicago!" will do that to me. So I bought the issue to read more. Boy I am I glad that I spotted that mag that day. I knew it was for real when they weren't reporting on the same old shit you see in other Chicago food stories about places that aren't even close to the best in the city ranking they're given. There's so much more to Chicago food than Pizzeria Uno and Portillo's. This is the best food magazine on the shelves and second place isn't even close.
Saveur did not pay me to write this
If you need a last second not too expensive gift for the holiday season and know someone who likes food then this is a great gift as a subscription. What I love about it is how real it reads and looks. They do a tremendous job of bringing the reader the different food specialties from around the world with articles and recipes of food available around the globe. If you like food along with food travel and just something fun to read and cook from, then Saveur is your friend. It has the most authentic foodie like feel. They have articles on food from Boston Bay to Singapore with every stop in between. I really believe that the writers and brains behind it are in it for the love of food and not just a paycheck. I'm going to share some of my favorite recipes from the publication and how they turned out. I would say that there are over 200 recipes I want to try in their online database check it out.
When I saw a recipe for Shrimp Fra Diavolo in the database I knew I was going to try it. When translated Fra Diavalo is brother devil, a name given in Italian-American cooking to shellfish, particularly shrimp and lobster, cloaked in spicy tomato sauce typically served over pasta. It had been years since I had the famous Italian-American dish over at Aquaviva in Providence, Rhode Island, one of the landmark restaurants in the city's federal neighborhood-the heart of a vibrant Italian-American community founded in the 1900's. I cant say I was surprised when I read that their recipe was from that very same restaurant. These people knows whats up. I tried it out and it came out amazing. I knew it would, their always spot on.
Brotherhood on Showtime based outta Providence might be the best show on TV
It made me want to take a trip East and visit what I think to be the most underrated city on the East coast, Providence, and then take a ride into CT to say what to my boys from the Peqout nation over at Foxwood's and then to New York to visit all my friends out there. But then what about the fried clam shacks, diners, steamed cheeseburgers and lobster rolls of New England? don't expect me to say anything about the hot dogs...I'm from Chicago. The east coast however is a good eating paradise.
Quick Note: The Chicagoland area and state of IL is responsible for just over 52% of the traffic on this site. New York City is second with 16% of the hits and Toronto Canada is third with 7% and the 24% come from around the world.
62% of the visitors are from the USA and 20% are from Canada.
Thanks for the love NYC & Canada.
Saveur's Recipe For Shrimp Fra Diavolo
Shrimp Fra Diavolo
I am by no means an amateur with my knife in the kitchen but I wouldn't post a recipe that everyone cant make without telling you first. This is a simple hassle free recipe that can be made by anyone who can boil pasta and slice cherry tomatoes in half. I guess that's the beauty of Italian cooking, its so simple but so good.
Saveur: Savor a World of Authentic Cuisine
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