I find when it gets to be this time of year we all run short one time, I usually keep some frozen Ravioli or Tortellini around for a quick meal. just whip  up a fast little tomato sauce, throw together a Salad and you good to go. I use this sauce recipe it never lets me down. I’m very particular about the tomatoes I use in this sauce. Look for canned crushed tomatoes, some cans  will say “with added puree” – this is fine. I avoid diced tomatoes, and skip pureed, whole tomatoes are good,  just crush by hand. Avoid the tomatoes with added herbs, seasonings, etc. You want pure tomatoes if possible. I also look for organic crushed tomatoes, I often come across the Muir Glen brand, it has added basil in it – that one is actually fine. The San Marzano crushed tomatoes are great as well. Any leftover sauce keeps well in the refrigerator for three or four days. ~GC

Ingredients

· 1/4 cup extra virgin olive oil

· 1 1/2 teaspoons crushed red pepper flakes

· 1/2 teaspoon Kosher salt

· 3 medium cloves of garlic, finely chopped

· 1 28-ounce can crushed red tomatoes

· zest of one lemon

Method

Combine the olive oil, red pepper flakes, salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, sauté just 45 seconds or so until everything is fragrant – you don’t want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and take a taste …If the sauce needs more salt add it now. Stir in the lemon zest reserving a bit to sprinkle on top of your pasta.

Makes about a quart of tomato sauce.

The name burrito possibly derives from the appearance of a rolled up wheat tortilla, which vaguely resembles the ear of its namesake animal, or from bedrolls and packs that donkeys carried. Mexican popular tradition tells the story of a man named James Trinidad Martinez who used to sell tacos in a street stand, using a donkey as a transport for himself and the food, during the Mexican Revolution period (1910–1921) 1

The  common burrito in the United States is not as common in Mexico. American style burritos are larger than Mexican ones, and stuffed with more ingredients than the principal meat or vegetable filling. Pinto or black beans, rice (with cilantro and lime or Mexican style), guacamole, salsas, cheese, and sour cream are frequently added.

Burritos are one of my favorite meals, the are quick and easy and a good use for leftovers. This particular recipe I was using up some extra venison I had in the freezer. The filling can be anything you would like Beef, Chicken or Veggie. All you need to add is some onions, cheese and I always like to use rice. basically it is a free-for-all enjoy your dinner.  ~GC

Venison Chili

(for burritos)

• · 2# venison diced (shank or leg)
• · 4oz Bacon diced
• · ½ Large onion diced
• · 2 Cloves garlic minced
• · 4oz. Tomato sauce
• · 2Tb. Chili powder
• · 2Tb Cumin
• · Chipotle chili in Adobo
• · 1 Bay leaf
• · Salt and Pepper

1.    Render bacon over medium heat until golden brown.
2.    Add diced venison and brown all sides over med. High heat. Remove to bowl
3.    Add onion to pan sauté until translucent, now add minced garlic
4.    Return venison to pan, add bay leaf, chili and cumin powder
5.    Sauté over med. Heat until spices release their flavors about 1 min.
6.    Stir in tomato sauce, then cover all with stock or water bring to a simmer and cook for several hours until meat is tender. (add liquid as needed)

In its traditional  Chinese version, moo shu pork consists of sliced or shredded pork chop meat and scrambled eggs, stir fried in  oil together with thinly sliced wood ear mushrooms (black fungus) and day lily buds. Thinly sliced bamboo shoots may also be used. The dish is seasoned with minced ginger and garlic, scallions, soy sauce, and rice cooking wine. This was a fun project to work on, thank god for great local Asian markets. the recipe for the pancakes still needs some tweaking so I will keep you posted.  ~GC

Ingredients

For stir fry:

• 12 ounces pork belly, trimmed and thinly sliced across grain
• 4 tablespoons  soy sauce
• 4 tablespoons Shao sing rice wine
• 3 Green onions (sliced)
• 1 cup Sliced cabbage
• 1/4 cup dried day lily bulb
• 1/4 teaspoon ground  pepper
• 1/2 ounce dried Chinese black mushrooms (also known as black fungus or wood ear mushrooms)
• 3 tablespoons Hoisin  sauce
• 2 large eggs, lightly beaten

For pancake dough:

• 1 1/2 cups all-purpose flour

Method:

Make pancake dough:

In large bowl, stir together flour and 1/2 cup boiling water until water is absorbed. Add 2-3 tablespoons cold water and knead until smooth dough forms.(8-10 min) Cover bowl tightly with plastic wrap and let rest 1 hour.

Prep stir-fry:

In large nonreactive bowl, toss together pork, 2 tablespoons soy sauce, 3 tablespoons rice wine and pepper. Let marinate 30 minutes.

Meanwhile, in 2 small bowls, place dried black mushrooms and dried lily bulbs add boiling water to cover. Let stand until tender, about 10 minutes. Drain, squeezing out excess liquid, rinse to remove any grit,  and coarsely chop . Set aside.

In small bowl, stir together remaining 2 tablespoons soy sauce, remaining 1 tablespoon rice wine. Set aside.

In small sauté pan over moderate heat, heat oil until hot but not smoking. Add eggs and scramble until softly set, about 1 minute. Transfer to small bowl and set aside.

Cook pancakes:

On lightly floured work surface, roll dough into long, even cylinder 1 to 1 1/2 inches in diameter. Using sharp knife, cut cylinder crosswise into about 30 (3/4- to 1-inch) slices. Using rolling pin, roll each slice out to 3 1/2-inch-diameter circle (about 1/8 inch thick). Brush 1 circle with sesame oil and top with 2nd circle. Repeat with remaining circles to form 15 “sandwiches.” Roll each “sandwich” out to 6-inch diameter. (Pancakes can be made ahead up to this point and frozen, layered between parchment or waxed paper, up to 1 month.)

Heat wok or heavy large sauté pan over moderate heat. Brush pan lightly with peanut oil and cook pancake  until lightly golden, about 3 minutes per side, brushing pan with oil between each batch. Transfer each pancakes as done to large plate  . Cover with moist towel while cooking remaining pancakes. Keep warm until ready to serve.

Cook stir-fry:

In wok or heavy large sauté pan over moderately high heat, heat peanut oil until hot but not smoking. Add ginger, garlic, half of scallions (reserve remainder for garnish), and pork and stir-fry until pork is cooked through and caramelized, about 5 minutes. Add black mushrooms, cabbage, day lily bulbs, and stir-fry until vegetables are tender, 2 to 3 minutes. Add eggs and soy sauce-rice wine mixture and stir-fry until heated through, about 1 minute.

Transfer to serving bowl and garnish with remaining scallions. To serve, divide pork mixture among pancakes and roll up to enclose mixture.

This was a fun dish to play with, thank god for great Asian markets. I am still working on a better pancake recipe trying a combo of rice flour and AP flour.

Regards G.C.

One day last week I was in an Asian market on the north side of town. I was browsing the produce their was a beautiful selection of fresh veg., but the peppers caught my eye.  wanting to make my own hot sauce for years, I decided to give it a try. don’t be afraid of this recipe, it is a HOT one I’ll give you that but I added tomato that is not in traditional sriracha and it really rounds out the flavors.

Gerry’s Srirachia

Ingredients

• · 1 Spring Vidalia onion
• · ¼ lb. Habanera peppers sliced
• · 1lg Beefsteak tomato diced
• · 4 cloves garlic sliced
• · ½ c Distilled white vinegar
• · 2Tb Turbinado sugar
• · 1Tb Grape seed oil
• · Kosher salt
• · Pepper

Method

1. Heat sauce pan add oil, onion, peppers tomato and garlic.

2. Sweat down until soft.

3. Remove from heat, grind in a food processor until smooth

4. Return to pan add vinegar, sugar salt and pepper

5. Bring to a simmer and reduce by about 1/3

6. Place in a sterile jar and refrigerate.

After sitting in the refrigerator for a few days the flavors really develop enjoy.

~ GC.

Focaccia Bread with  Onion, and Rosemary  the bread takes on the flavor of the olive oil so use a good quality one. Like most breads, this focaccia freezes well. You can also slice several day old focaccia bread and toast it.   Enjoy ~ GC

Ingredients

•    1 package dry yeast
•    1/3 cup warm water, about 100 degrees
•    2 1/4 cups tepid water
•    2 Tbsp. good quality olive oil, plus more for the pan and to paint on top of the bread
•    3 cups bread flour
•    4 1/2 cups all-purpose flour
•    1 Tbsp. salt, plus coarse salt (fleur de sel if you have it, otherwise Kosher salt) for sprinkling over the    top
•    2-3 Tbsp. finely chopped fresh rosemary (can use sage or other herbs such as thyme or oregano, but whatever herb you use, do use fresh herbs, do not use dried)

Method

1. Stir the yeast into the 1/3 cup of slightly warm-to-the-touch water and let it rest for 10 minutes.
2. In a large bowl, pour in 2 1/4 cups of tepid water and 2 tablespoons olive oil. After the yeast has rested for 10 minutes and has begun to froth, pour it into the water-oil mixture.
3. Whisk in 2 cups of flour (either the bread flour or the all purpose, at this stage it doesn’t matter which) and the tablespoon of salt. Add the rosemary. Then, cup by cup, whisk in the rest of the flour (both the bread flour and all purpose). As the mixture goes from a batter to thick dough, you’ll want to switch from a whisk to a wooden spoon. By the time you get to the last cup of flour, you will be able to work the dough with your hands. Begin to knead it in the bowl – try to incorporate all the flour stuck to the sides and bottom of the bowl as you begin kneading.
4. Once the bowl is pretty clean, turn the dough out onto a board and knead it well for 8 minutes. You might need some extra flour if the dough is sticky.
   Note that a Kitchen Aid mixer (or some other brand of upright electric mixer) works well for the mixing and kneading of the bread dough. About the time you add the last cup of flour you’ll want to switch from the standard mixer attachment to the dough hook attachment. Just knead the dough using the dough hook on low speed for 8 minutes. If after a few minutes the dough is still a little sticky, add a little sprinkling of flour to it.
5. In a large clean bowl, pour in about a tablespoon of oil and put the dough on top of it. Spread the oil all over the dough. Cover the bowl with plastic wrap and set aside to rise (in a relatively warm spot or at room temp) for an hour and a half. It should just about double in size.
6. Spread a little olive oil in your baking pan or baking sheet (will make it easier to remove the bread). Place the dough in your baking pans or form it into free-form rounds on a baking sheet. This recipe will do two nice-sized loaves or one big one and a little one. Cover the breads and set aside for another 30 minutes.
7. Dimple the breads with your thumb. Push in to about the end of your thumbnail, roughly 1/2-inch. Cover again and leave it to rise for its final rise, about 2 hours.
   With 30 minutes to go before the rise finishes, preheat your oven to 400°F. If you have a pizza stone put it in.
8. Once the dough has done its final rise, gently paint the top with olive oil – as much as you want. Then sprinkle the coarse salt on top from about a foot over the bread; this lets the salt spread out better on its way down and helps reduce clumps of salt.
9. Put the bread in the oven. If you are doing free-form breads, put it right on the pizza stone. Bake for a total of 20-25 minutes. If you have a water spritzer bottle, spritz a little water in the oven right before you put the bread in to create steam, and then a couple of times while the bread is baking.
10. When the bread comes out of the oven, turn it out onto a rack within 3-5 minutes; this way you’ll keep the bottom of the bread crispy. Let cool on a rack for 10 minutes before eating.
    Makes a large loaf and a small loaf of 1 1/2 to 2 inches thick. How much will this serve? Easily a dozen, but it’s so good you might find yourself eating more than you expect. ~ GC

On a cold snowy Monday afternoon chili seemed to fit the bill. Key word SNOW!!! in Atlanta that means you are stuck at home until the powers that be clear the roads. I made a good batch of “pantry chili” meaning cook with items at hand, in my case venison. One more reason to have a well stocked pantry. I will post a recipe in a few days, my niece in Texas sent me a family recipe from her father, I will give it a try the write my own take on both.  ~ GC

I love this time of year. The hustle and bustle of the holidays is over, and the only pressing thing   to-do on Sunday is to watch the playoffs and cook, if that’s your thing. A few months ago I saw a recipe for chicken confit  and thought I would give it a try(duck confit has to be one of my favorite thing ever). So this Sunday I thought I would make Quesadillas, they are quick and easy also the go well with football. This recipe is really simple and fast, the only thing that takes time is the chicken and it is best made ahead. Give this a try I am sure you will enjoy. ~ GC

Chicken Quesadilla Recipe

Ingredients -

4 chicken thighs (recipe below)
1 cup shredded Manchego and Asadero cheese
1 Avocado cut in slices
2 Roma tomato’s
2 spring onions
8 flour tortillas
1 tablespoon vegetable oil

Method:

Take the chicken, shred it and put it to one side.
Place 4 tortillas down top with cheese, chicken, avocado and tomato.
Top with remaining tortillas’
Fry them, 1 or 2 at a time, in a pan with a bit oil.

They will turn golden brown in a minute or two.

Garnish the quesadillas with the shredded lettuce and tomato’s

(Serves 4)

Chicken Confit

4 chicken leg quarters
4 cups canola oil*, more as needed
Salt and pepper to taste
1 sprigs fresh thyme
head garlic, cut in half

Method
1. Heat oven to 300 degrees. Put chicken in a pan just large enough to fit it comfortably and deep enough for oil to completely cover chicken. Add remaining ingredients. Place on stovetop over medium-high heat, and cook only until bubbles come up.
2. Transfer pan to oven, uncovered. Cook for about two hours; oil should be bubbling, but just barely; adjust oven heat as necessary. When done, meat can be easily pierced with a thin-bladed knife. Cool slightly, then remove chicken from oil. Strain and reserve oil for another use (store in refrigerator). Meat may be refrigerated for several days before using.

*I have seen several recipes that call for  virgin olive oil, but I prefer a neutral oil that does not overpower the chicken.

Gingerbread Men …Gingerbread is a term used to describe a variety of sweet food products, which can be anything  from a soft cake to something close to a ginger biscuit (snap) . What they have in common are the predominant flavors of ginger and a tendency to use molasses (treacle) rather than just sugar. That being said gingerbread cookies have been my gift of choice during the holidays. The Idea came from one of my sisters, I made them one year and she said this should be your thing. I have tried to make them ever since , but not every year ,unfortunately, Maybe this year will be a good one. This is my go to recipe. ~ GC

Ingredients

Makes about 6 1/2 dozen.

•    2 cups plus 2 tablespoons all-purpose flour
•    2 teaspoons ground ginger
•    1 teaspoon baking soda
•    3/4 teaspoon salt
•    1 cup (2 sticks) unsalted butter, room temperature
•    1 1/2 cups granulated sugar
•    1 large egg, plus 1 large egg yolk
•    1 teaspoon grated fresh ginger
•    2 tablespoons finely chopped crystallized ginger
•    1/3 cup unsulfured molasses
•    Coarse sanding sugar

Directions

1.    Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside. Whisk together flour, ground ginger, baking soda, and salt; set aside.

2.    Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high until light and fluffy, about 2 minutes. Add egg and egg yolk; beat to combine. Add grated and crystallized ginger and continue beating until combined. Add flour mixture, alternating with molasses, beginning and ending with the flour mixture. Continue beating until fully incorporated.

3.    Form into ball wrap with plastic let rest for 2 hours.

4.    Roll out dough until it is 1/4 in thick cut into shapes (Men, Woman, etc.) and place on prepared baking sheets, 2 inches apart. Bake, rotating pans once, until flattened and dark golden brown around the edges, about 12 minutes. Cool on pans 5 minutes before transferring to wire racks to cool completely. Cookies may be stored in an airtight container at room temperature for up to 2 days.

Good morning all it is election day and well all are on the edge of our seats, What will be going on in the country for the next two years. What I can tell you is this, I was in McDonalds this morning having a cup of coffee and checking my email, like I do when I need cheap coffee and free Wi-Fi. When a friend offered me free pancakes, this was a welcome surprise. As you that know me have guessed I do no eat fast-food very often, but hey pancakes how bad could they be. Well at first glance the looked good, and after eating then they were fine, but what I could not get over  was the packaging, yes I know I usually go after value and yes you could have made pancakes for a family of four for what this one order cost. But HELLO people WTF the packaging was out of control, just look  for three small “Hotcakes” as they like to call them, there was more plastic and foam than the last two cell phones I ordered were packaged in. It is bad enough that fast-food is taking over the family breakfast, but does it need to take over the landfills as well? ~ GC

The secret to juicy turkey is simple – brine them before cooking!

What is a brine?  Brining is a easy and simple way to add flavor to meat in this case turkey. One of the great things about brining is that there are vary few rules. Most brines start with water and salt — traditionally, 3/4 pound of salt per gallon of water, but since we’re not worried about the brine as a preservative, you can cut back on the salt. But do not cut back to much because you will not get the results you are looking for.  The amount of brining time is also not set in stone. Even a little brining is better than none.

What type of salt to use in brine? Kosher salt and sea salt are the most common salts used in brining. Do not use table salt with Iodine it will not be the same. I usually use coarse. What flavorings to add to brine?  I often add sugar and other flavor adding  products such as garlic, peppercorns, herbs etc. With turkey I like to add sage, thyme, brown sugar and sometimes juniper. (some sweetness tends to offset a saltiness the brine might  add). You can also use apple juice, cider,  wine, rice wine vinegar, apple cider vinegar,  tea, etc. to replace some or all of the water.  In other words, be as creative as you wish!

To brine a whole bird you will need quite a large container, a clean new 5 gal. bucket works great, but can be a little hard to get into a refrigerator. You can use a cooler, clean it out very well and put your bird in. Cover the turkey and brine solution, with bags of ice the turkey needs to stay below 40˚ for the entire brining process (very important ). Hope this gives ya’ll some ideas, happy cooking ~ GC

Suggested times (approx.)

Whole Turkey
1 to 2 days 
Turkey Breast
5 to 8 hours