Jambalaya

 https://www.gimmesomeoven.com/jambalaya-recipe/

INGREDIENTS

• 3 tablespoons olive oil, divided
• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 1 pound andouille sausage, thinly sliced into rounds
• 3 small bell peppers, cored and diced (I used a yellow, red and green bell pepper)
• 2 ribs celery, diced
• 1 jalapeño pepper, seeded and finely chopped
• 1 white onion, diced
• 4 cloves garlic, peeled and minced
• 1 (14-ounce) can crushed tomatoes
• 3–4 cups chicken stock
• 1 1/2 cups uncooked long grain white rice
• 2 tablespoons Cajun seasoning or Creole seasoning
• 1 teaspoon dried thyme, crushed
• 1/4 teaspoon cayenne pepper
• 1 bay leaf
• 1 pound raw large shrimp, peeled and deveined
• 1 cup thinly-sliced okra*
• Kosher salt and freshly-cracked black pepper
• optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce

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INSTRUCTIONS

1. Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat.  Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned.  Transfer to a clean plate and set aside.
2. Add the remaining 2 tablespoons oil to the stock pot.  Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
3. Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine.  Continue cooking until the mixture reaches a simmer.  Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
4. Add the shrimp, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.
5. Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed.  (I typically add about 2 teaspoons salt and 1/2 teaspoon pepper.)  Remove from heat.
6. Serve warm with your desired garnishes.  Or refrigerate and store in a sealed container for up to 3 days.

Purple Plum Torte

https://smittenkitchen.com/2013/10/purple-plum-torte/

1 cup (125 grams) all-purpose flour
1 teaspoon (5 grams) baking powder (the aluminum-free kind, if you can find it)
Large pinch of salt
1 cup (200 grams) granulated sugar plus 1 to 2 tablespoon (depending on sweetness of plums)
1/2 cup (115 grams or 8 tablespoons) unsalted butter, softened
2 large eggs
12 smallish purple Italian purple plums, halved and pitted
2 teaspoons (10 ml) fresh lemon juice
1 teaspoon or tablespoon ground cinnamon (see Note up top for explanation)

Heat oven to 350°F. Sift or whisk together flour, baking powder and salt in a medium bowl. In a larger bowl, cream butter and 1 cup sugar together with an electric mixer until fluffy and light in color. Add the eggs, one at a time and scraping down the bowl, then the dry ingredients, mixing until just combined. 

Spoon batter into an ungreased 9-inch springform pan (but if you’re worried, you can always lightly coat it first with butter or a nonstick spray) and smooth the top. Arrange the plums, skin side up, all over the batter, covering it. Sprinkle the top with lemon juice, then cinnamon, then remaining sugar. 

Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter (but of course not plum juice), about 45 to 50 minutes. Cool on rack. 

Once cool, if you can stand it, and I highly recommend trying, leave it covered at room temperature overnight as this cake is even better on the second day, when those plum juices further release into the cake around it, becoming not just “cake with plum,” but cakeplumughyum (official terminology, there).

—> added spices to the cake (1 tsp cinnamon, 1/2 nutmeg, 1/4 cardamom); baked in cast iron at 400 for 30. 

 

Baked Spanish Rice with Chorizo

 https://food52.com/recipes/75260-spanish-baked-rice-with-chorizo-and-chickpeas

• 2 tablespoons olive oil
  
• 1 small yellow onion, finely chopped
  
• 2 teaspoons kosher salt, plus more to taste
  
• 10 ounces chorizo, chopped into 1/2-inch cubes (fully-cooked Spanish or smoked, Spanish-style chorizo)
  
• 1 whole head of garlic, rinsed but not peeled
  
• 1/2 cup currants (raisins can be substituted)
  
• 1 15-ounce can of diced tomatoes, including juice
  
• 1 1/2 teaspoons paprika (smoked or regular)
  
• 1 16-ounce can of chickpeas, drained and rinsed (or double the chickpeas if you like them!)
  
• 2 1/4 cups uncooked Arborio rice (or Carnaroli rice or Spanish paella rice)
  
• 5 cups chicken stock (ideally homemade; unsalted or reduced sodium if purchasing)

1. Heat oven to 400° F. 
2. Heat olive oil over medium heat in a wide, ovenproof braiser or cazuela with at least a 3 1/2–quart capacity. (Alternatively, use a Dutch oven with an equivalent capacity, or start the dish in a large pot and transfer to a baking dish that holds at least 3 1/2 quarts). Add the onions, season with a pinch of salt, and saute until tender, about 6 to 8 minutes. Add the chorizo and cook until it starts to brown and render a bit of its fat, stirring occasionally, another 2 to 3 minutes. 
3. Stir in the whole head of garlic and currants, stirring well to integrate and coat in the fat, and cook another 2 to 3 minutes. Add the tomatoes, paprika, 2 teaspoons kosher salt, and chickpeas, and cook until the tomatoes start to gently simmer. Add the rice, stirring well to evenly coat, and cook for another 3 to 4 minutes to toast the grains. Add the chicken stock and position the garlic in the center of the rice. Bring the stock to a boil, then put the pan (uncovered) in the oven.
4. Bake for 30 to 40 minutes, or until the rice is tender and all of the stock has been absorbed. (Check at 25 minutes.) If using a Dutch oven, the cook time will be closer to 40 to 50 minutes.
5. Serve warm or at room temperature, making sure everyone gets a few garlic cloves.

—— skipped the chickpeas, measured nothing, added corn

Cream Cheese Frosting

 

https://www.seriouseats.com/recipes/2017/08/cream-cheese-frosting-recipe.html

• 3 1/2 ounces sugar (about 1/2 cup; 100g); see note
• 5 ounces heavy cream (shy 2/3 cup; 140g)
• 1 teaspoon (5g) vanilla extract
• 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume
• 8 ounces plain, full-fat Philadelphia cream cheese, cold (one 8-ounce brick; 225g)

1. With kitchen temperatures above 74°F (23°C), start by refrigerating the mixing bowl and sugar until they have cooled to 70°F (21°C). At elevated temperatures, these ingredients and equipment can act as a heat source to the cream, preventing full aeration.

2. 2.

   In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, combine sugar, cream, vanilla, and salt. Mix at medium-low speed until sugar is dissolved, about 2 minutes. Increase speed to high and continue beating until cream is about as thick as Greek yogurt, about 2 minutes longer. Begin adding cream cheese 2 tablespoons at a time; this should take about 30 seconds all together. Once it is incorporated, shut off the mixer. The frosting will look a bit curdled, like cottage cheese; this is the result of incomplete mixing rather than over-whipping, so don’t be alarmed.

   Thoroughly scrape bowl and whisk, then continue whipping on high until frosting is smooth and light, with only a few small flecks of cream cheese (they will disappear into the frosting over time). This may take 2 to 3 minutes with a stand mixer, or more if using a hand mixer. After whipping, the frosting should be about 60°F (16°C). Use immediately or refrigerate until needed.

   
   

   
   

Alton’s southern biscuits

 https://altonbrown.com/southern-biscuits-recipe

• 12 ounces all-purpose flour (plus an additional 1/2 cup for dusting)
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 ounce unsalted butter (chilled*)
• 2 ounces shortening (chilled)
• 1 cup low-fat buttermilk (chilled)

1. Heat the oven to 400 degrees F.
2. Whisk together all the dry, powdery stuff (except the flour for dusting, of course) in a large mixing bowl.
3. Using your fingertips, rub the butter and shortening into the dry goods until the mixture resembles coarse crumbs.
4. Make a well in the middle of this mixture and pour in the buttermilk. Stir with a large spoon until the dough just comes together. Then knead in the bowl until all the flour has been taken up.
5. Turn the dough out onto a lightly floured surface, then start folding the dough over on itself, gently kneading for 30 seconds, or until the dough is soft and smooth.
6. Press the dough into a 1-inch-thick round. Using a 3-inch round cutter, cut out biscuits, being sure to push the cutter all the way through the dough to the work surface before twisting to “punch” out the biscuit. Make your cuts as close together as possible to limit waste.
7. Place the biscuits on a half sheet pan (preferably aluminum, which is highly conductive) so that they just barely touch. Reroll scraps and punch out as many biscuits as possible.
8. Use your thumb to create a shallow dimple in the top center of each biscuit**, and bake until the biscuits are tall and light gold on top, 15 to 20 minutes. Turn the biscuits out into a kitchen towel-lined basket and let cool for several minutes before buttering and devouring.

Skillet Dark and Stormy Banana Bread

 https://joythebaker.com/2016/04/one-skillet-dark-and-stormy-banana-bread/

• 1/2 cup (1 stick) plus 2 tablespoons unsalted butter
• 1 cup lightly packed muscovado brown sugar (or dark brown sugar)
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 tablespoon dark rum
• 2 ripe bananas, mashed
• 1/2 tablespoon fresh grated ginger
• heaping 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

1. 
   
2. Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
3. Melt butter in an 9-inch cast iron skillet over medium-low heat. Melt until the crackling subsides and the butter begins to brown. Remove from heat and stir in sugar. Whisk until thoroughly combined. The mixture may seem broken as the butter won’t completely absorb into the sugar just yet. Allow mixture to stand and cool for about 5 minutes.
4. Whisk in the eggs, one at a time. The mixture will begin to emulsify, be glossy and no longer greasy. Whisk in the vanilla and rum. Add the mashed bananas, fresh ginger, cinnamon, nutmeg, and ground ginger and stir to combine.
5. Add the flour, baking soda, and salt. Stir carefully until all of the dry ingredients are incorporated. Use a spatula to scrape down the sides and spread the batter evenly across the pan.
6. Place in the oven and bake for 18-25 minutes until mixture is dry on top, but still slightly soft in the center. I like to slightly under-bake this cake.
7. Remove from oven and allow to cool for 15 minutes. Sprinkle with powdered sugar if you’d like and enjoy warm.

Five Minute Grilled Chicken

 https://www.seriouseats.com/recipes/2015/09/five-minute-grilled-chicken-cutlet-rosemary-garlic-lemon-recipe.html 

• 3 medium cloves garlic, minced (about 1 tablespoon)
• 3 tablespoons minced fresh rosemary
• 2 tablespoons fresh juice from 2 lemons
• 6 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 4 boneless, skinless chicken breasts (5 to 7 ounces each), cut into 8 cutlets

1. Light one chimney full of charcoal.When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

2. 2.

   Whisk together garlic, rosemary, lemon juice, and olive oil in a large bowl. Season to taste with salt and pepper. Transfer half of mixture to a separate container and set aside. Add chicken to the large bowl and turn pieces to thoroughly coat.

   Place chicken directly over the hot side of the grill, cover, and cook, rotating the pieces occasionally (but not flipping them), until the chicken is almost completely cooked through and only a few pink spots remain on the top side, about 4 minutes. Flip chicken and cook on second side until just done, about 30 seconds. Transfer to a serving platter. Re-whisk reserved marinade and pour it over the chicken. Serve immediately.

   
   

   
   

Roasted Miso Sweet Potatoes

 https://www.seriouseats.com/recipes/2016/11/roasted-miso-butter-maple-sweet-potatoes-recipe.html

• 2 1/4 pounds (1kg) sweet potatoes, cut into 2-inch pieces (about 7 cups; see note)
• 6 tablespoons (90g) unsalted butter
• 1/4 cup (60ml) pure maple syrup
• 1/4 cup (60g) white miso
• 2 teaspoons (10ml) white wine vinegar
• 1 (1-inch) knob peeled fresh ginger, grated (about 2 teaspoons)
• Kosher salt and freshly ground black pepper

1. Preheat oven to 375°F (190°C). Arrange sweet potatoes in a single layer in a 9- by 13-inch baking dish. 

2. 2.

   In a small saucepan, combine butter, maple syrup, and miso and cook over medium heat, stirring, until butter is melted and sauce is smooth. Stir in vinegar and ginger and remove from heat.

3. 3.

   Pour miso butter over sweet potatoes and toss to coat. Season with salt and pepper. (Be careful with the salt, as the miso will already be salty.)

4. 4.

   Bake potatoes, stirring occasionally, until tender when pierced with a knife, about 40 minutes. Serve immediately. (To brown the potatoes more deeply, set them under the broiler for 2 to 3 minutes; watch them closely to make sure they do not burn.)

Sweet Potato Chili with hominy

https://www.seriouseats.com/recipes/2014/02/vegan-sweet-potato-two-bean-chili-with-hominy-recipe.html

Ingredients

• 3 whole sweet dried chilies like Costeño, New Mexico, or Choricero, stems and seeds removed
• 2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed (optional)
• 3 whole rich fruity dried chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
• 1 quart water or hearty vegan stock
• 1/4 cup raisins
• 1 cup orange juice (or 2 tablespoons orange juice concentrate)
• 2 whole chipotle chilies in adobo sauce with 2 tablespoons sauce from can
• 2 tablespoons vegetable oil
• 1 large onion, chopped (about 1 1/2 cups)
• 1 poblano pepper, chopped (about 1 cup)
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 1 1/2 tablespoons ground cumin
• 2 teaspoons dried oregano
• 1 tablespoon soy sauce
• 1 teaspoon marmite or vegemite (optional)
• 1 (28 ounce) can whole peeled tomatoes, crushed by hand
• 2 (15 ounce) cans kidney beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can hominy, drained and rinsed
• 1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
• Kosher salt
• 2 tablespoons vodka or bourbon
• 2 tablespoons corn masa harina

Directions

1. 1.

   Place dried chilies in a large saucepan over medium heat. Toast, stirring and flipping the chilies occasionally, until pliable, lightly puffed, and fragrant, about 4 minutes. Add stock, raisins, and orange juice, and simmer, stirring occasionally, until chilies are fully hydrated and tender, about 15 minutes. Drain chilies and raisins, reserving water separately. Transfer chilies to a blender or hand blender cup. Add chipotles and their sauce. Blend until completely smooth.

2. 2.

   Heat oil in a large saucepan or Dutch oven over medium-high heat until shimmering. Add onions and poblanos and cook, stirring frequently, until softened but not browned, about 4 minutes. Add garlic, cumin, and dried oregano and cook, stirring constantly, until fragrant, about 30 seconds. Add puréed chilies, soy sauce, and marmite, and cook, stirring constantly, until fragrant, about 30 seconds. Add reserved chili soaking liquid, tomatoes, kidney beans, black beans, hominy, and sweet potatoes. Stir to combine and season with salt to taste.

3. 3.

   Bring to a boil over high heat, reduce to lowest heat, cover, and cook, stirring occasionally, until sweet potatoes are fully tender and flavor has developed, 1 to 1 1/2 hours, adding more liquid as necessary if chili threatens to scorch.

4. 4.

   When cooked, add vodka or bourbon and stir to combine. Season to taste with salt and whisk in masa in a slow steady stream until desired thickness is reached. For best results, allow chili to cool and refrigerate for at least one night and up to a week. Reheat to serve.

5. 5.

   Serve, garnished with cilantro, chopped onions, scallions, avocado, lime wedges, and warm tortillas as desired.

Sunny Lemon Bars

https://www.seriouseats.com/recipes/2016/03/sunny-lemon-bars-recipe.html

• 
  
• 
  
• For the Crust:
• 4 1/2 ounces (1 cup; 130g) all-purpose flour
• 2 ounces (1/2 cup; 60g) powdered sugar, preferably organic
• 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume
• 1/8 ounce (1 tablespoon; 4g) freshly grated lemon zest
• 4 ounces (1 stick; 115g) cold unsalted butter, cut into 1/4-inch dice
• For the Custard:
• 3 large eggs, cold
• 4 3/4 ounces (1/2 cup; 135g) egg yolks, from about 8 large eggs
• 9 1/2 ounces (1 1/3 cups; 270g) granulated sugar
• Pinch of kosher salt
• 1/4 ounce (1 packed tablespoon; 8g) freshly grated lemon zest
• 11 ounces (1 1/3 cups; 310g) lemon juice, from about 8 large lemons (see note)
• For Garnishing:
• 2 ounces (1/2 cup; 55g) powdered sugar (optional)
• 6 ounces (1 cup; 170g) Lemon Chantilly(optional)
• 5 ounces (1 cup; 140g) Crispy Citrus-Candied Pistachios (optional)

1. For the Crust: Adjust oven rack to middle position, preheat oven to 350°F, and line an 8- by 8- by 2-inch anodized-aluminum baking pan with a piece of parchment paper long enough to overhang the pan's edges. Combine flour, powdered sugar, salt, lemon zest, and butter in the bowl of a food processor; pulse to form a dry but pebbly meal, about twelve 1-second pulses. Scatter into the prepared baking pan, press into an even layer, and bake until pale gold and firm, about 30 minutes. Use hot or set aside until needed, up to 48 hours at room temperature if tightly covered.
2. 2. For the Custard:Combine whole eggs, yolks, sugar, salt, and lemon zest in a 3-quart stainless steel saucepan, then whisk in lemon juice. Cook over low heat, stirring constantly but not vigorously, until warm to the touch, about 3 minutes. Increase heat to medium-low and continue cooking and stirring until thick and steaming-hot (custard should register 170°F on an instant-read thermometer), about 8 minutes. Immediately strain into the prepared crust, smooth into an even layer, and cover with aluminum foil. Bake until smooth and firm, about 10 minutes. Remove foil and cool to room temperature, then re-cover and refrigerate until cold and firm, about 1 hour.
3. 3.
   To Serve: Loosen chilled custard from sides of pan with a bench or butter knife, then carefully tug loose and lift using overhanging parchment and transfer to a cutting board. Cut into 16 two-inch squares, rinsing the knife clean between each slice. Serve plain, lightly dusted with powdered sugar, or topped with Lemon Chantilly and Crispy Citrus-Candied Pistachios. Store up to 1 week in an airtight container.

Miso Glazed Japanese Sweet Potatoes

https://www.afamilyfeast.com/miso-glazed-japanese-sweet-potatoes/

INGREDIENTS

3 pounds Japanese sweet potatoes

½ cup canola oil

1 teaspoon freshly ground black pepper

1 tablespoon butter

1 teaspoon sesame oil

1 teaspoon finely minced garlic

2 tablespoons white miso

1 tablespoon soy sauce (low sodium if available)

2 tablespoons brown sugar

1 tablespoon water

1 or more tablespoons sesame seeds

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INSTRUCTIONS

Preheat oven to 425 degrees F.

Leave the skins on the potatoes and cut away any spots or blemishes, then cut into 1½ inch cubes, skin left on. Place into a large bowl as you cut and drizzle on some of the oil to coat, which will stop them from oxidizing (turning brown) in the air. Continue cutting and oiling using up all of the oil.

Sprinkle on the pepper as you toss the oiled potatoes so the pepper gets distributed evenly. Then pour out onto a foil lined sheet pan and place in the oven in a single layer. Roast for 20 minutes, remove from oven and flip the potatoes then roast for 15 minutes more or until tender.

While potatoes are roasting, make the glaze by heating a large skillet or sauté pan over medium heat with the butter and sesame oil. Add garlic and cook for two minutes then remove from heat and stir in the miso, soy, brown sugar and water. Stir to mix then set aside. It won’t look like much but it is just enough to glaze the potatoes.

When the potatoes come out of the oven, return the skillet to high heat and pour in the cooked potatoes, including any oil left on the sheet pan.

Use a rubber spatula or turner and gently toss the potatoes and glaze until they are coated. Cook just long enough to crisp them up a bit then remove from heat and sprinkle on the sesame seeds while tossing with the spatula. The seeds will stick to all wet surfaces. If you wait too long, the potato surface will dry and the sesame seeds won’t stick.

Serve immediately.

Shocking no subs except chopped pine nuts for sesame seeds!