Spicy Chicken Mac and Cheese

I am still in a comfort food frame of mind. and what says that better than mac and cheese?  But this is not my mama’s mac and cheese - no elbow pasta here.  I prefer the more bolder  pastas like ziti and rigatoni, especially with the addition of the overly spicy chicken tenders to this version.  And the provolone cheese definitely holds its own against the heat.

Spicy Mac and Cheese Recipe

(Serves 3)

Ingredients

1/2 pound chicken tenders

Sriracha Chili Sauce

all-purpose flour

salt
cayenne pepper

canola oil, for frying

1/2 pound rigatoni pasta

3-1/2 tablespoons butter, unsalted, divided

2 cups milk

1/2 medium onion, stud with 1 clove

2 cloves garlic

1 small bay leaf
1 1/2 sprigs thyme leaves

1/2 teaspoon dry mustard

2 tablespoons all-purpose flour

1/8 teaspoon cayenne pepper

pinch nutmeg

salt, to taste

white pepper, to taste

1 cup gruyere cheese, grated

1 cup provolone, grated

1/2 cup sharp cheddar cheese, grated

1/2 cup parmesan, divided

2 tablespoons breadcrumbs

Preparation

Marinate chicken tenders in Sriracha overnight or four hours.  Drain.  Combine flour, salt and cayenne and coat chicken.  Heat oil and fry 3-4 minutes per  side.  Set aside until cool enough to slice.

Cook pasta in a large pot of salted boiling water until al dente, about 5 minutes.  Drain and toss with 1 tablespoons of the butter.

Preheat oven to 350 degrees.

Put milk into a saucepan and add the clove studded onion, garlic, bay leaf, thyme and mustard.  Warm over medium low heat until the milk starts to steam, about 10 minutes.  Remove from heat and let the flavors infuse while you make the roux.

In a large pot over medium heat add 2 tablespoons butter and add the flour.  Cook, stirring, for about 3 to 4 minutes.  Do not let brown.  Strain the milk and whisk into the roux to avoid lumps.  Continue to cook, stirring constantly, until thickened, about 3 minutes.  Remove from the heat and season with salt, white pepper, nutmeg and cayenne pepper.  Add the pasta to the sauce and stir.  Add half of the gruyere cheese, provolone, cheddar and parmesan and stir until cheeses are melted.  Taste and adjust seasoning.

Coat three au gratin baking dishes (or one 8x8 casserole) with the remaining butter.  Divide the pasta/sauce mixture into the baking dishes and cover with the sliced chicken and remaining gruyere, provolone and cheddar.  Combine the remaining parmesan cheese and breadcrumbs, and sprinkle on top.  

Baked until golden brown, about 35-45 minutes. 

Winter's Comfort Food: Mini Meatloaf

Leaving all the overindulgence of the holiday season behind, it’s time to fall back on winter’s traditional ‘comfort foods.’  This post made it easy, since I couldn’t wait  to prepare something using these little mini loaf pans I purchased.  These fall into the category of   “stuff I absolutely had to have, but absolutely didn’t need.”  And the fact that they were ridiculously reduced to only 77 cents each, at Michaels - how could I resist?  There is also a practical advantage to their size.  They cook up in half the time - only 25 to 30 minutes for this recipe. After all, who wouldn't feel special being served their own little meatloaf?

Mini Meatloaf Recipe
(Makes 2)
Ingredients
1 pound ground beef
1/2 onion, chopped
1/2 cup celery, chopped
2 cloves garlic, minced, minced
1 large eggs
1/2 cup rolled oats
salt
pepper
pinch crushed red pepper
1/2 cup parsley, chopped
1 tablespoon Worcestershire sauce
1/4 cup parmesan cheese, grated
Sauce:
1/4 cup ketchup
1 tablespoon brown sugar
1 teaspoon dijon mustard

Preparation

Preheat oven to 350 degrees.  Coat the inside of mini loaf pans (6" x 3.5" x 2.25") with cooking spray.  Mix all ingredients except, ketchup, brown sugar and mustard.  Don't overmix, or meatloaf will be tough!  Shape and put into mini loaf pans.

Mix tomato ketchup, brown sugar and mustard until spreadable; and spread over meatloaf.

Arrange pans on a cookie sheet or shallow pan. Cook uncovered approximately 25-30 minutes, or to an internal temperature of 165 degrees.  Let sit at least 15 minutes before serving.

Next:  Spicy Chicken Mac and Cheese

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.