Leftover Smoked Turkey Hash

OK, OK, that’s a glass of sangria with the hash.  Look at it this way.  We had a fabulous brunch, cheap drinks and didn’t have to pay $75 for it!  We can thank the Dallas Morning News for this.  That’s where he got the idea for the hash.  He used fresh peppers and onions from the yard.  A little Pepper Jack cheese…  damn, that was good!  (Does it still count as brunch if you don’t eat until 2:00 in the afternoon?)

Bourbon Cream Corn

We got this recipe out of the paper a while back.  I think it was some local chef’s recipe.  But, we cut it out and now I don’t even know who to give credit for it.  I’ve changed some stuff, but it’s really pretty simple… except for the corn kernels flying all over the kitchen.  It helps to have a small, veggie-vacuming dog.  Our dachshund, Roger, did a great job on Thursday.  I called him in from the yard when I started cutting the corn off the cobs.  He immediately went to work snarfing up every little piece and waiting patiently for more to come.

1/4 cup butter or bacon grease (guess which one I use!)
4 garlic cloves, minced
4 shallots, minced
3 cups freshly cut corn kernels, uncooked (I used four ears.  They were smallish.)
1/4 cup diced red bell pepper, stems and seeds removed (duh)
1/4 cup bourbon
1 cup heavy cream
1/4 cup scallions, chopped, white and green parts
1 tablespoon cracked black pepper
2 teaspoons kosher salt

Saute shallots in the butter and or grease until translucent.  Add the garlic until fragrant.  Add corn and bell pepper.  It says to cook for 2 minutes.  Right.  I cooked it for probably 10 minutes or more.  I mean, who wants crunchy cream corn? 

Make a well in the center of the pan and throw in the bourbon.  Let it reduce a little and deglaze the pan, if necessary.  Add cream.  Let it cook a pretty good long while, until cream starts to thicken and it looks right to you.  Turn it to low if you’re worried about scorching.  I just think the sweetness of the corn doesn’t penetrate the cream until it’s been allowed to simmer a while.  Add the scallions, pepper and salt and cook a little longer.  Again, if you want crunchy onion bits, then you can take it off the heat right after you add the scallion.

Note:  I used bacon grease for this dish with a couple of pats of butter.  I think it would have been good with the bacon bits thrown back in at the end.  But, I used the bacon for the potatoes instead.  I didn’t know how long it would be until we ate and I didn’t want the bacon getting all mushy and weird.

Hope everyone had a great Thanksgiving!!

Saturday Sushi Lunch

Have you ever noticed that there are precious few choices for sushi on a Saturday afternoon?  Too bad that’s what I’m craving!

Visions of Thanksgiving

A nice beer at lunch time to hold us over

 

Homemade Bourbon Creamed Corn

Cranberry Sauce

Pecan & Goat Cheese Marbles

Twice Baked Potatoes in a Punkin

Hubbard's Fabulous Pecan Pie

You know you’re a little too food oriented…

…when you find a pine nut (pinoli, pignoli) in your jacket pocket.  Where did that come from?!

Sloans Creek Farm Holiday Event

Check out what Brian at EatGreenDFW showed me.  Doesn’t that sound nice?  I’m not sure we’ll be able to make it.  But, we’ve been talking about going straight to the source to buy more local and naturally produced foods.  This might just be the ticket!

Sloans Creek Farm to Host

Slow Food Dallas Holiday Event

 

Potluck Lunch Scheduled for Sunday, Dec. 21

 

DALLAS, Texas (Nov. 24, 2008)—Slow Food Dallas will hold its afternoon holiday potluck lunch at Sloan Creek Farm in Dodd City on Sunday, Dec. 21, at 2:00 pm. 

The farm, which is located on Highway 56 east of Sherman, raises pasture-fed heritage livestock breeds including Red Poll Cattle, Murray Grey Cattle, Irish Dexter Cattle, Myotonic Meat Goats, St. Croix Hair Sheep and Red Wattle Hogs.

Planned activities include a tour of the pastures, hayrides and musical entertainment. The farm market, which offers the farm’s pasture raised beef, pork, lamb, and goat meat, will also be open for business.

Admission is $5 per person for both adults and children payable at the farm by cash or check, and attendees are encouraged to bring their own lunch, folding chairs and an ice chest for any meat purchases.

More information on Sloans Creek Farm and directions to the farm are available at www.eatgreendfw.com.

Slow Food Dallas (www.slowfooddallas.com) is part of an international association that promotes efforts to counter the disappearance of traditional foods, educate consumers and help connect local and regional food producers directly with restaurants and consumers.

Its 200 members are dedicated to supporting sustainable food production; restaurants and chefs who patronize local food producers; the revival of the kitchen table as a center of pleasure, culture, and community; the invigoration and proliferation of regional, seasonal culinary traditions; and to living a slower and more harmonious rhythm of life.

Sliders and Apple Cider

I know it’s a worn out concept.  But, I like the idea of little burgers.  So, tonight I’m making two different kinds.  Italian burgers – the meat is season with oregano, parmesan cheese, garlic, etc. and the burger will be topped with fresh mozzarella and pesto on the bun.  Western burgers – meat seasoned with BBQ dry rub, topped with carmelized onion, cheddar cheese and BBQ sauce, maybe some sliced jalapeno, too.  Sound good?  We should probably be having some kind of bean dish with this or chips.  I’d prefer a green vegetable.  I’m trying a broccoli gratin instead.

Here’s my question.  I bought some spice apple cider for a recipe that I decided not to make.  So, now what do I do with it?  I don’t drink apple cider unless it has some kind of alcohol content.  Too sweet.  I’m thinking maybe something where I reduce it to a syrup or something.  Use it in some kind of sauce or salad dressing.  Maybe even chutney.  Any suggestions?

Thanksgiving

So, what’s everyone doing for Thanksgiving?  Do you eat at home or go to someone else’s house?  Is it traditional fare or are you adventurous for holiday?  It is, after all, the high holy holiday of food. 

We usually join our friends the Smiths.  They have no children or much family in town, just like us.  Plus, they live just down the street.  So, it works out great for us to get together for the holiday.  Usually, they make something other than turkey.  Always something wonderful, but not always bird.  This year they purchased a smoker/grill the size of a small locamotive.  In order to utilize this monster, they decided on smoking a turkey this year.  I’m sure it will be fabulous.  He’s smoking the bird and she’s doing stuffing.  I thought I’d bring some green bean casserole.  We made the Cook’s Illustrated version last year and it was really great.  None of the ingredients come out of a can except, of course, those funky fried onions.  You gotta have that.  I think we’ll do some bourbon creamed corn and a dish of potatoes.  I like to do my potatoes kind of like twice baked potatoes.  I don’t spoon it all back into the skins, just into a casserole dish.  Sour cream, butter, bacon, green chilies, cheese.  Really healthy.  We’ll do a pecan pie, I think.  Cranberry sauce.  That’s about it.  I mean, there are only four of us.

What about you guys?  Any funky traditions?  Does anybody still make that green stuff with marshmallows?  I sure did love it as a kid.  Whatever it was!?!

Bonnie Ruth’s Cafe and Catering

I don’t know if I should really be telling anyone about this.  I mean, Bonnie Ruth’s is a really small place and I’d hate to see it be too busy to fit me in next Thursday.  But, you guys are my buds and since a lot of you live pretty far away you probably won’t be taking advantage of this because you’ll have to drive home.  OK, Bonnie Ruth’s has $3.00 martinis from 6-8 on Thursday nights.  All kinds of flavors.  Filled so full that the girl could hardly get them to the table without spilling some.  We met our friend Cornelia there for a drink the other night.  She munched on a Caesar salad, which I had to nab a little of.  Very good.  The bread that came with it was exceptional.  Not typical.  Crusty and flavorful.  Those martinis were some kind of hefty, though.  And for $3.00!?!  I think we’ll be going back. 

Bonnie Ruth’s is a tiny place, more like a bakery when you first walk in, as opposed to a full service cafe.  When I say bakery, I don’t mean donut shop.  Lot’s of wood and a few little tables.  The lighting and cases of baked goods are what give it that bakery feel.  Seems like a very unlikely place for martinis.  I grabbed a menu on the way out.  They do to-go stuff.  I’ll report back once we have a few of the items.  Check out their website.  Meanwhile, it might be a nice breakfast spot on the weekends or if you aren’t going to work on a Thursday or Friday.

Good thing it’s so close to our house.  Of course, you’ll have to find it on your own.  I’m not going to actually tell people where it is or encourage people to show up for a little happy hour action on Thursday.  You think I’m stupid?

Burrata Takes Me Back to Italy

How can you not love Jimmy’s?  Get on their mailing list, if you already aren’t.  A week or so ago they offered to order Burrata for you.  It came in on Tuesday.  If you didn’t pick it up by Thursday they couldn’t hold it for you anymore.  The shelf life is very short.  Hubbard picked ours up on Wednesday.  We had Burrata for dinner.

Here it is.  All smooshy and perfect.  Burrata is a shell of mozzarella wrapped around shreds of mozzarella and cream.  Burrata is heavenly.  Hubbard asked them at Jimmy’s how they suggested eating it.  They suggested crackers and cracked pepper.  Hubbard asked them which crackers.  Here’s what we had.

We’ll be having these again and again.  Perfectly flavored.  They really enhanced the mild mozzarella we were eating.  The crackers and thinly sliced porchetta made a perfect little meal, along with a bottle of Prosecco.  The cheese is magnificent.  We had something like this in Italy.  It was shaped into little eggs.  So, I was wondering if this was the same stuff.  Not quite.  Burrata is really a sack of dairy goodness all tied up and ready to go.

Here’s what it looks like on the inside.  If you get a chance to grab one of these beauties, imported from Italy, go for it.  We’ll never pass it up again.  In fact, I think we might get three next time and have a little tasting party.  The bundle was only $8.99.  That’s a fantastic price for something that you can’t experience by dropping by Whole Foods or Central Market.  If you can’t eat in Italy, bring Italy to you.  Look at it…

And to finish off our high-dairy meal.  Some Henry’s Ice Cream…  Cherry Bordeaux.  Fabulous.  Almost too creamy.  (If there is any such thing)  Recommendation:  Relish and recline.  It’s fantastic stuff with huge cherries.  Yum.