Lobster-Stuffed Potato

If anyone ever held my feet to the fire and asked me to name my favorite (single item) food, I would have to say the potato! Why, you ask? Because of its endless possibilities.  Baked, roasted, fried, steamed, boiled, mashed, scalloped, grilled and stuffed. And did I forgot to mention potato soup?  Whew!  I am sure there are other preparation options, but presently I can't think of them. I can eat potatoes every day, three times a day and never tire  of them. There isn't anything you can pair with them and not have a spectacular meal. And with all of the new and improved varieties of potatoes available on the market today - fingerlings, purples, petites, etc - I expect that no other vegetable is likely to de-throne the potato of its rightful spot anytime soon.

So this past weekend, with special guests in tow, I was looking for a way to "jazz up" the usual steak and potato menu I had planned. There wasn't really anything I could do to improve the steak - already perfect in its own right - so naturally my attention turned to the almighty potato...

I had considered broiling lobster tails as a real treat to accompany the meal. Then I had an "aha" moment. Yeah, throw a lobster tail on top of the steak - not bad.  But incorporate the lobster into the potato - now that is an "out of the box" idea. Not original, but forward-thinking. And then that prompted another idea, like maybe this potato could be a meal all by itself.  Imagine that!

Lobster-Stuffed Potato Recipe

Ingredients

4 large russet potatoes

3/4 cup heavy ceream

1 stick unsalted butter, reserve 2 tablespoons

1 cup Gruyere cheese

1 pound fresh lobster meat, reserve 1/2 cup

1/2 cup chives, chopped

salt and pepper, to taste

Preparation

Preheat oven to 450 degrees and roast potatoes until fork tender, approximately 60-70 minutes.  Cut potatoes in half, hollow out and reserved cooked potato.  Combine potato, cream, butter, cheese, salt and pepper.  Mash together and fold in lobster and chives, reserving 1/2 cup of the lobster meat.  Stuff the lobster mixture back into the potato shells, and heat in the oven for 15-20 minutes, or until slightly brown on top.

In a sauté pan, heat reserved lobster meat in the reserved 2 tablespoons of butter until opaque in color.  Remove potatoes from oven and top with warmed lobster meat.  

Red Velvet Pecan Waffles with Mascarpone Frosting

For the really ultimate and decadent holiday breakfast or brunch, take a tip from the Bongo Room in downtown Chicago.   Known for their "over the top" brunch menu, the item that caught my attention was their red velvet pancakes. Really?? This alone is worth a visit to the Windy City!  And I thought, if red velvet pancakes are good, then red velvet waffles have to be better. Breakfast, brunch or dessert...it is decadence at its best!  So, if you are planning to host a New Years Day brunch, here is an idea around which to build your menu.

Red Velvet Pecan Waffles with Mascarpone Frosting Recipe
(6 8-inch waffles)
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons Caribbean Spice Blend
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
1 tablespoon red food coloring
1 teaspoon vanilla extract
chopped pecans
Vegetable spray, for waffle iron
Mascarpone Frosting: see recipe below
Blueberries or assorted berries (optional)

Maple syrup

Preparation
Preheat waffle iron according to manufacturer's directions.
In a medium bowl whisk together the flour, baking soda, baking powder, cocoa, salt, and sugar. In another bowl beat together eggs, melted butter, buttermilk, food coloring and vanilla. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the iron (according to the manufacturer's recommendations) and add pecans. Cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
Mascarpone Frosting
Beat 5 ounces of unsalted room temperature butter, on medium speed in a stand mixer fitted with the paddle attachment. Once the butter is smooth, beat in 7 ounces of room temperature mascarpone cheese. Add 2 cups sifted confectioners’ sugar and 3/4 teaspoon vanilla extract and mix on low for a few moments. Increase the speed to medium and beat until smooth.
Spoon the frosting into a ziplock bag. Snip one of the bottom corners off the bag to form a piping tip. Pipe desired amount onto the top of waffles.  Serve with berries and maple syrup.

Collard Green Casserole

I was introduced to this dish earlier this month, while in Chicago visiting relatives.  I have to admit that rice is not one of my favorite foods; and to add it to collard greens is something I just couldn't imagine.  Who would do that - mess with perfection?  So when the word started to spread throughout the house that this was on the buffet table, I took my time getting there.  Big mistake!  I got one of the last few bites left, and I will never forget the taste!  I have been hounding my aunt since that night to give me the recipe, but she won't return my calls.  So here goes, after trial and error, my version.
Quick and easy to prepare, this is definitely a crowd pleaser - so make lots!  I would suggest preparing the night before and re-heating in a 350 degree oven before serving.*

Collard Green Casserole Recipe
(4-6 servings)
Ingredients
1 cup rice, uncooked
2 cups chicken or vegetable broth 
1 teaspoon butter, unsalted
salt, pinch
6 collard green leaves, washed and chopped into small pieces
1 onion, chopped
2 garlic cloves, minced
1 cup smoked turkey wing meat, chopped
3 tablespoon olive oil
1 teaspoon Everyday Spice Blend
1/2 teaspoon crushed red pepper

Preparation
Bring rice, broth and butter to a boil in a small pan.  Lower heat, cover and simmer until all liquid is evaporated, approximately 15 minutes.  Set aside.
Heat olive oil in a medium sauté pan or skillet, and sauté onions, garlic and smoked turkey until onions are soft.  Add collard greens and cook another 10 minutes.  Season to taste with Everyday Spice Blend and crushed red pepper.
Mix with rice and serve.
* If you do re-heat the following day, moisten with 1/4 cup of broth.

Nathalie Dupree in Aiken, South Carolina

Recently, the Aiken Center for the Arts had the privilege of hosting chef and cookbook author Nathalie Dupree at a lecture and book signing. Mastering the Art of Southern Cooking is the latest in a long line of cookbooks written by this well-known and admired "grande dame" of southern cuisine.

What a treat to be part of the audience of over 130 women and men to spend an hour with Chef Dupree and receive her sage advice on the correct way of making biscuits, as well as how to prepare the ultimate stress-free Thanksgiving meal.  Aiken also had the unique advantage of being the first to have access to this new and well-awaited masterpiece.

Peach Flaugnarde

Well, last weekend marked the end of peach season here in Edgefield County, South Carolina.  What a sad day for me as I made my final trek up Highway 25 to my favorite peach stand.  I can’t think of a better way to celebrate this much- loved fruit than with a flaugnarde.  As I peel, slice and freeze what's left of the ‘peck’ of peaches I purchased, I take some solace in knowing that at least a few more memorable desserts will still be concocted in my house over the next several months. Until next year...

Peach Flaugnarde Recipe 
Serves 6
Ingredients
1/2 tablespoon unsalted butter, at room temperature
7 tablespoons sugar
5 medium peaches, peeled and halved (or sliced)
2 large eggs
2 tablespoons peach liqueur
1/2 teaspoon vanilla
Pinch salt
1/2 cup whole milk
1/4 cup flour
Confectioners' sugar for dusting

Preparation
Heat oven to 375º. Butter a 9-inch quiche or pie dish; dust with 1 tablespoon sugar.
Arrange peach halves in bottom of dish.
In a blender, puree remaining 6 tablespoons sugar, eggs, liqueur, vanilla and salt until well blended. Add milk and flour; puree until smooth. Pour batter over peaches.
Bake until flaugnarde is set and knife inserted in center comes out clean, about 35 minutes. Cool completely. Dust with confectioners' sugar just before serving. 

Sweet Potato Pancakes

Friends - and strangers - are always giving me new recipes to try and post.  The most recent, from a friend in Atlanta,  was a recipe for sweet potato pancakes.  Sounded yummy, so I thought I would try it, as I am always looking for  something to liven up weekend breakfasts.  But the bigger story to this recipe was the almond vanilla milk used in the pancakes.  I must admit that was a first for me.  After further research I discovered that almond milk is made by blending (what else) ground almonds and water and then it is flavored with vanilla, chocolate or sweeteners.  Since it does not contain any animal products,  it is a suitable alternative for vegetarians and vegans.

The texture of the pancakes was a surprise.  They were denser than I expected - almost creamy - but the taste was incredible. I usually add sugar to my pancakes batter; but no need to with this recipe. The sweet potatoes handle that job beautifully. And the sliced bananas and toasted pecans make this a hit.  Throw in a few slices of bacon and you are in breakfast heaven!  Thanks for sharing Kyrus.

Sweet Potato Pancakes Recipe
(Makes 8 medium pancakes)
Ingredients
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 large sweet potato, baked
1 cup almond vanilla milk*
2 eggs
1/2 stick unsalted butter, melted
canola oil or pan spray
sliced bananas, for garnish
toasted pecans, for garnish
maple syrup

Preparation
In two separate bowls, mix dry ingredients (flour, baking powder, salt and cinnamon) and wet ingredients (sweet potato, milk, eggs and butter). Combine dry and wet ingredients and mix until blended - do not over mix.  Let batter rest for 15 minutes.
Preheat griddle to 325 degrees and spray with oil. Spoon batter onto griddle and cook; flipping only once.
Garnish with bananas and pecan, and serve with .
* If you don't have almond vanilla milk, substitute with regular milk and 1 teaspoon vanilla extract.

Kyrus Frames, RBM of Atlanta

Fig Walnut Chocolate Chip Ice Cream

Recently a neighbor stopped by, gave me a few jars of preserved figs and a bag of walnuts and said,  "Do something with these."  And so these items sat on my kitchen counter for a few days while I pondered...

Given the 100 degree plus temperature we've been experiencing the past few weeks, it didn't take long for me to decide to turn (or more like churn) my little gift into ice cream.  It was the right decision. The combination of the figs, walnuts and chocolate chips (I added) are a marriage made in ice cream heaven!  
 And since I always have neighbors just dropping in to see 'what's cooking,' I invited another neighbor to taste my creation.  A man of few words, his comment was: "The delicate flavor of the figs comes through beautifully, and the texture of the chocolate chips and walnuts is to die for.  Those B&J guys would be envious."  I couldn't have said it better.

Fig Walnut Chocolate Chip Ice Cream Recipe
(Makes about 1-1/2 quarts)

Ingredients

1-1/2 cups whole milk

1-1/2 cups heavy cream

1 teaspoon vanilla extract

4 large egg yolks

1/2 cup sugar

1 cups chopped figs, (fresh or preserved)

1/2 cups chopped walnuts

1/2 cup mini chocolate chips

Preparation

Put milk, and 1 cup cream into a med saucepan and heat over medium heat until slightly bubbling on side of pan, about 5 minutes.  Remove from heat.

Combine egg yolks, sugar, remaining 1/2 cup cream and vanilla in a bowl and whisk until smooth.  Gradually 1/2 cup of the hot milk mixture into the egg mixture to temper; then add egg mixture back into the saucepan.  Cook over medium heat, stirring constantly with a wooden spoon, until it is thick enough to coat the back of the spoon, about 4-6 minutes.  Do not let boil. 

Strain through a sieve, into a bowl. Place the bowl into a larger bowl filled with ice and water.  Stir occasionally to cool.  Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skim from forming.  Refrigerate until chilled, at least 3 hours or overnight.

Pour the custard into an ice cream maker and freeze according to manufacturers instructions.  Add figs, chocolate and walnuts after the custard is nearly frozen - about five minutes before removing from the machine.  Transfer to a freezer-safe container, cover and freeze until firm.

Peaches...and Nostalgia

Summertime in Edgefield County South Carolina can be summed up with one word - peaches.  And lots of them.  
Every year I start out with the best of intentions, to develop as many new peach recipes as I can.  But every year I fall short of my goal because I usually eat them all before they find their way into a recipe.  Most of the time several are gone before I make it back home with them.  This year is no exception! Several trips to the peach stand this summer, and all I have to show for them are empty peach baskets.  I consume so many peaches during the summer, that I have started playing peach stand roulette;  frequenting several different stands so maybe no one will notice my addiction.
While reminiscing with friends about our favorite peach dish - other than just eating them, of course - I recalled that as a child my favorite was my mother's mini peach turnovers.  I think I liked the size the most.  It always made me feel special to have my very own little pie.  And when no one was looking, I would sneak a second little pie to hide and savor later.  It has been years since I've had one, but I can still remember how good they tasted.  My mother fried them, but in an attempt to spare the calories, mine are baked.  However, I am ashamed!  Some traditions - no matter how fattening - should never die.

Mini Peach Turnovers Recipe
(Makes 8)
Ingredients
2 pounds peaches, peel and sliced
1/4 cup light brown sugar
2 tablespoons cornstarch
1 teaspoon cardamom
1 tablespoon peach schnapps
pinch of salt
1 tablespoon butter
1/4 cup milk
1 tablespoon extra fine sugar
pastry dough (approximately two 9-inch rounds)


Preparation
Preheat oven to 400 degrees.  Combine peaches, sugar, cornstarch, cardamom, schnapps, salt and butter in a medium sauce pan.  Place pan over medium heat and cook until sugar is dissolved, approximately 5 minutes.  Remove from heat and let cool.
Roll out pastry dough, and using a large cookie/pastry cutter, cut out 8 rounds - approximately 5-inches in diameter.
Spoon  the peach mixture onto one side of each round, leaving about a half-inch from the ends to allow for crimping.  Fold the dough over and crimp the edges using a fork or pastry wheel.  Place on a parchment-lined baking sheet.  Brush the tops with milk and sprinkle with sugar.
Bake for 20-25 minutes, until golden brown on top.

Chef Belinda Spices

Announcing the May 15th Opening of our new spice production facility!

Chicken Paprika

Recently I was asked to evaluate a product line,  Alder “Some Like It Hott” Smoked  and Non-Smoked Paprikas.  While I like the moderately spicy taste of paprika, I’ve always thought of it as a finishing spice - something to sprinkle on after the fact to add color.  So I was really hard-pressed to come up with a dish where the paprika could take center-stage.  Then I remembered Chicken Paprika, a Hungarian specialty made with onions, tomatoes, bell peppers and sweet and hot paprika.

I used the Alder Red Jalapeno paprika in my version of the recipe.  The result was a dish that was hot, without being too hot; and the paprika really did steal the show! It tasted extremely fresh - maybe because it is produced in small batches - and the smoke and spiciness added lots of zip to otherwise bland chicken.  I can’t wait to work my way through all six flavors.  

Chicken Paprika Recipe

(Serves 4)

Ingredients 

4 ounce chicken breast, bone-in
Salt
fresh ground black pepper
2-3 tablespoons olive oil
1 large yellow onion, sliced
14.5 ounces canned tomatoes, chopped
1/2 red bell pepper, sliced
2 tablespoons sweet paprika, preferably Hungarian
1 teaspoon hot paprika (Adler Red Jalapeno)
1 cup chicken broth
2 tablespoons flour, or cornstarch
2 tablespoons sour cream
2 tablespoons parsley, chopped fresh, garnish

Directions
Season chicken with salt and pepper.  Heat a large sauté pan over medium-high heat and add olive oil. When hot, pat the chicken pieces dry with paper towels and place them in the pan. Let the chicken pieces cook 4-5 minutes on each side, until well browned.  Remove the chicken from the pan to a platter and set aside.

Add the sliced onions to the sauté pan and cook them, stirring occasionally, scraping up the browned bits from the chicken, until lightly browned, about  5-7 minutes. Add the garlic, peppers and cook an additional 2 minutes.  Add the paprika; cook and stir 1 minute.  Stir in the tomatoes and broth and return chicken to the pan.  Simmer, uncovered, until chicken in thoroughly cooked, about 5-10 minutes longer.

Remove chicken from pan and keep warm.  Combine flour with cool water and stir into the sauce to thicken.   Then slowly stir in the sour cream and adjust seasoning.  Add the chicken back to the pan and coat with the sauce.  Serve with dumplings, rice, egg noodles or potatoes. 

Ginger Spice Cookies

Contributed by Chef Sharon Beamon

One of my favorite cookies is a ginger snap cookie.  They remind me of grandma’s house and the smell of what she called her molasses tea cake.  What I would do to turn back time and have recorded some of her recipes.  Although writing her recipes would be difficult because many things were baked by adding things until it just looked right verses having everything measured.  
These cookies are definitely not grandmas but they are a tribute to her memory and everything she taught my mom who in return gave me my passion for baking.  These cookies are not crispy cookies like gingersnaps but they are soft and chewy.  Enjoy!


Ginger Spice Cookies Recipe
(Makes 4 dozen)
Ingredients
1½    cups butter (3 sticks)
2     cups sugar
2     eggs
½     cup molasses
4    cups all-purpose flour
4    teaspoons baking soda
1     teaspoon salt
3    teaspoon ground cinnamon
4     teaspoons ground ginger
3    teaspoons cloves
½    teaspoon ground nutmeg






Preparation
Heat oven to 375°.
Cream butter and sugar using an electric mixer on high for approximately 3 minutes with the paddle attachment. 
Add molasses and eggs and mix well.
Mix all dry ingredients together in a bowl.  Reduce speed and slowly add all dry ingredients to the wet ingredients until completely mixed.

The batter will be soft.  Chill for at least 30 minutes so that it is easier to scoop.  (If the dough is too cold it will take one to two minutes more to bake.)
Use a small scoop and place each scoop at least 3” apart (cookies will spread) on a parchment lined sheet pan.
Bake 10 to 14 minutes (I bake for 11 minutes so that it is a soft cookie).  After 1 minute cooling on sheet pan place on cooling rack.  If you like a crisper cookie bake longer and leave on sheet pan to cool longer than 1 minute.  The cookie will continue to bake on sheet pan.