THE A LIST: Stuff I Like to Share: Another Awesome Cookbook - The Lee Bros. Southern Cookbook

I LOVE THIS BOOK: The Lee Bros. Southern Cookbook

Stories and Recipes for Southerners and Would-be Southerners! You don't have to be southern to cook southern. From the New York Times food writers who defended lard and demystified gumbo comes a collection of exceptional southern recipes for everyday cooks. The Lee Bros. Southern Cookbook tells the story of the brothers' culinary coming-of-age in Charleston-how they triumphed over their northern roots and learned to cook southern without a southern grandmother. Here are recipes for classics like Fried Chicken, Crab Cakes, and Pecan Pie, as well as little-known preparations such as St. Cecilia Punch, Pickled Peaches, and Shrimp Burgers. Others bear the hallmark of the brothers' resourceful cooking style-simple, sophisticated dishes like Blackened Potato Salad, Saigon Hoppin' John, and Buttermilk Sweet Potato Pie that usher southern cooking into the twenty-first century without losing sight of its roots. With helpful sourcing and substitution tips, this is a practical and personal guide that will have readers cooking southern tonight, wherever they live.

Accolades:

• 2007 James Beard Foundation Cookbook of the Year
• 2007 James Beard Foundation Award: Cooking of the Americas
• 2007 IACP Award: American Cooking
• 2007 IACP Julia Child Award
• Gourmet Magazine "10 Cookbooks Destined to Become Classics"
• Book-of-the-Month Club Main Selection
• Amazon.com Editor's Pick: No. 1 Cookbook of 2006
• Publishers Weekly 100 Best Books of the Year
• Food Network Top 25 Favorite Cookbooks
• Seattle Post-Intelligencer Best Cookbooks of 2006
• New York Sun Best Cookbooks of 2006
• San Francisco Chronicle Top Picks for the Holiday Season
• Chicago-Tribune Top 12 Books of the Season
• InStyle Home Top Books for the Holiday Season

THE A LIST: Stuff I Like to Share: HAM

Its almost the holidays and time to start thinking about your holiday menus. A lot of family enjoy a good ham - not the watter pumped kind, but real ham. The S. Wallace Edwards and Sons company has been making ham since 1925 and they are well worth ordering!!!!

A TASTE OF VIRGINIA TRADITION

The S. Wallace Edwards and Sons Story

In 1925, a southern gentleman and the lady he courted became husband and wife. They began their life together in the small village of Surry, Virginia (population 300).

The following year, S. Wallace Edwards, young captain of the Jamestown-Scotland ferryboat, began serving ham sandwiches to his ferry passengers....sandwiches made from ham he salt-cured and hickory smoked on his Edwards family farm.

The demand for his ham grew so quickly that Captain Edwards soon began curing and selling hams on a full-time basis. Meanwhile, his young wife, Oneita, contributed from home by cooking hams and raising their two children, Oneita Mae and Wallace Jr. As word of the "Edwards Virginia Ham" spread, the young Edwards family began shipping their products throughout the country.

Today, Edwards smokehouses are still located in Surry County, close to the spot where the Indians first taught the English colonists the secret of bringing out the full flavor in meats. The Edwards family has been honored to demonstrate their art of curing hams at the Smithsonian Institution Folklife Festival, and received many State Fair of Virginia Blue Ribbon and Grand Champion awards for their hams and bacon.

Over the last 81 years, Edwards' emphasis has always been on quality, not quantity. S. Wallace Edwards and Sons (second and third generation) remains a thriving family business dedicated to producing the finest quality smoked meat products...and extending the vision and legacy of its founder, S. Wallace Edwards, Sr.

THE A LIST: Stuff I Like to Share: a great food website find: www.boiledpeanuts.com

FOOD LOVE

You can look online or order a printed, handmade catalogue from the Lee Brothers - it is a good read and a useful resource. To receive the most recent catalogue, go to the website link below. Once you do, you will have joined a select group of Southern food enthusiasts and will have found a source for treats not so easy to find outside of the south.

The web site is a shortcut to the catalog--you may place an order right away without licking stamps or delaying any further. Simply browse the pages, compose your order and submit it via the "ORDER FORM" link at the bottom of table of contents.

THE SITE: http://www.boiledpeanuts.com/

Here you can find some of my favorites and items that I have served for years:

• Mrs. Sassard of Charleston's preserves and relishes
• Old South, from Alma AK, pickled green beans, okra, watermelon rind and more
• Moon Pies
• Old Mill Grits (the real thing)
• Black Walnuts
• Royal Crown Soda
• Sun Drop Soda
• Scuppernong Grape Jelly (awesome)
• Fresh Boiled Peanuts (real)
• Lee Brothers green tomatoes

They ship very well.

Enjoy

Santa Fe - October 2007

A scrumptious fall weekend in Santa Fe, with the aspens turning gold as far as they eye could see, included a stop at the glorious farmers market in town. Fresh flowers, the smell of roasted New Mexico Chile, booths with homemade tortillas, tamales, pizza, and breads, heirloom tomatoes and more where a to feast for the eyes and nose. Later that night, we feasted again, but in the kitchen. Oink

Sicilian Style Penne Pasta with Arugula and Sardines

This recipe comes from my friend Tommy. The origin of this combination of fish and pasta comes from the southern part of Italy; most would say it’s a Sicilian style. Enjoy


Penne Pasta with Arugula and Sardines

2 tbsp olive oil

2 four-ounce canned sardines, (smoked, packed in olive oil, packed in salt, etc... your choice)

2 crushed garlic cloves

1 tbsp crushed red pepper

3 cups arugula

1 lb dried penne pasta

Heat olive oil in a pan, add sardines, garlic and crushed red pepper. Cook for about 10 minutes over medium high heat, breaking sardines down.

Cook pasta according to package directions, saving 3/4 cup of the pasta water.

Stir pasta water into sardine mixture to thicken the sauce. Add arugula and wilt.

Toss penne into the mixture and add salt and pepper to taste.

THE A LIST: Stuff I like to share: Bottarga

THE A LIST: Stuff I like to share: Bottarga

Originating in countries surrounding the Mediterranean, Bottarga, a form of dried cured caviar is famously served in the Northern regions of Italy around the island of Sardinia. Bottarga is best when served in uncomplicated ways – the few ways I experienced it on Sardinia at the Magli home or while living in Bologna were: shaved Bottarga over scrambled eggs; grated dry Bottarga tossed with cooked pasta, almost always spaghetti, with olive oil and cracked pepper; sprinkled over grilled fish; or paper thin slices on buttered crostini.

The taste is unique and powerful. A bit salty at first and it opens with the full taste of the sea; a delicious combination.

Using sea salt, the roe of grey mullet fish is cured and dried to perfection, then waxed to prevent further drying and exposure to light.

Waxing also prevents contact with foreign matter. For the novice, Bottarga appears quite unique, odorless, and may look like a flat waxed sausage. But once the wax is removed, your taste buds will discover one of the most flavorful marine products.

Colors naturally vary from golden yellow to darker shades of reddish brown.

It can also be purchased today in a grated dried form.

There is a great supplier in the states of Bottarga (this is where I buy mine) and all things Sardinian: http://www.gourmetsardinia.com/

THE A LIST: Stuff I like to share: Tandoori Chicken Wings

THE A LIST: Organic Tandoori Chicken Wings

In the North of India Tandoori spice mixtures are very popular for cooking loads of things. I love the taste and tried it on Chicken Wings and it was delish. Its easy to scale this up or down depending on the number of people. It is also a good method to marinade lamb, turkey, pork etc.

A Tandoori Spice Blend is made up of salt, ground cumin, ground coriander, granulated garlic, ground ginger, ground red chilies, granulated onion, sugar, juice of one lime, ground nutmeg, ground mace, ground black pepper, ground turmeric, lemon essential oils. I tend to mix my own BUT - there is a brand in the stores called ARORA CREATIONS (picture attached) that makes a great easy to use spice blend. I have been using it and add or subtract from the general ingredients to balance out the flavor.

One of the critical elements of cooking tandoori is the amount of time you let the meat marinade. I like to let mine rest in the fridge for 24 hours (wings). The marinade is made from mixing the spice blend (about one ounce) with 1/2 cup olive oil, 1/2 cup plain yogurt (not fat free) and 1/2 cup white or apple cider vinegar.

Mix the above with a whisk and set aside.

In the case of the chicken wings, cut the drumettes from the wing and discard the small pointed part. Prick each piece of chicken with a fork and put into a gallon size zip lock bag. Add in the marinade and make sure each part is covered. Push out the air and zip closed and let marinade for 4 to 24 hours. If you are not going to do the wings, and are doing other chicken parts or other meats remove the skin and fat and leave it on the bone.

For meats beyond the wings, I love to use the BBQ -

I like tandoori best served with hot brown rice, plain yogurt, and some onion naan.

Eat Well,
Aaron

Fast and Easy Collard Greens

Fast and Easy Collard Greens

Collards are normally associated with long, slow cooking, but cutting them into thin strips reduces cooking time dramatically. The result is a bright, lively flavor that will make you realize these greens are more versatile than most people think.

1 1/4 pound collard greens, stems and center ribs discarded and leaves halved lengthwise

3 garlic cloves

1 tablespoon olive oil

Stack half of collard leaves and roll into a cigar shape. Cut crosswise into very thin strips (1/16 inch wide). Repeat with remainder. Mince and mash garlic to a paste with 3/4 teaspoon salt.

Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, 30 seconds. Add collards with 1/4 teaspoon pepper and cook, tossing, until just tender and bright green, 3 to 4 minutes.

Makes 4 servings

THE A LIST: Stuff I like to share: Easy Yummy Sushi Wraps

THE A LIST: Annie Chun's Rice Express Sushi Wraps and Rice Bowl

If you have not tried these - they are really awesome. Super easy to make and yummy. You buy the "kit" and in two minutes you are making your own sushi wraps etc. Comes with sticky rice, wraps and soy sauce. Its an all natural product and there is a white rice and a sprouted brown rice option- I have seen them at whole foods, Safeway, trader Joe's, on line and more. I simply add pickled ginger, sesame seeds, avocado or other veggies, herbs, fish, tofu - i mean the list goes on and on. I find them easy to make if you follow the instructions and use (about) one teaspoon of rice. Its good for groups and easy for lunch.

I say get wrapping and enjoy!

Eat Well

Aaron

Fresh Salsa (made the easy way)

Fresh Salsa made easy

Step one:
1 large white onion pealed and diced – place in food processor
2 fresh jalapenos seeds removed and diced – place in food processor
1 bunch fresh cilantro – cut off leaves and discard the stems – put into the food processor
Pulse the above in the mixer until it is minced in size, do not run the processor as it will liquefy – simply pulse look, pulse, look etc.

Step two:
Add 6 plump ripe fresh tomatoes – diced
Add 1 lime zested and juiced –
Pulse again just until well mixed

Step three:
Empty into a mesh strainer and let stand for an hour or push excess liquid out with back of spoon. Reserve the juice.

Mix the salsa with a fork and taste for level of spice and need for salt. Add back any juice if you want.

Store in fridge in airtight container - lasts about 5 days if you do not eat it all the day you make it.

Variation A:
Hot Green Salsa – Sub the tomatoes for 12 fresh tomatillo's, pealed and washed in hot water, add a third jalapeno and do not pulse the mix, liquefy and once mixed taste for salt and store the same way.

Variation B:
Add cooked corn, diced avocado, jicama or black beans to any of the above and enjoy

Variation C:
Add fire roasted tomatoes and fire roasted green chilies to add a hearty charred taste

Variation D:
Add cooked black beans, or pinto beans, or large white beans, one mango pealed and diced

Enjoy

Asian Chicken Salad with Low Fat Ginger Dressing

Asian Chicken Salad

4 coins fresh ginger
2 sprigs coriander
3 scallions
1 small carrot, halved
1 1/2 pounds skinless chicken breasts halves, on the bone
4 cups chicken broth, homemade or low-sodium canned
2 cucumbers, seeded and diced
1/4 medium jicama, peeled and diced
1/2 cup cilantro leaves, roughly chopped
1 cup grape tomatoes, halved
1 scallion (white and green), thinly sliced
1/4 cup toasted cashews, chopped
Low-Fat Ginger Dressing, recipe follows
1 head Boston lettuce, leaves

Put the ginger, coriander, scallions, carrot, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid, about 30 minutes. Bone and pull the chicken into bite-size pieces. Save the broth.

Toss the chicken with the remaining salad ingredients and toss with the dressing. Wrap about 1/3 cup of the salad in a lettuce leaf. Serve 3 to 4 lettuce leaves per person with a wedge of lime if desired.

Low Fat Ginger Dressing:
1 lime, juiced (about 2 tablespoons)
1 tablespoon freshly grated peeled fresh ginger
1 tablespoon soy sauce
1 teaspoon Asian chili paste
2 teaspoons Asian fish sauce
1/4 teaspoon kosher salt
1 tablespoon broth from poaching chicken
2 tablespoons extra-virgin olive oil

Whisk the lime juice, ginger, soy, chili, fish sauce, salt and broth in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.

**** Thank you Erin ****

Grilled Tuna with Chiles, Corn and Fresh Greens

Grilled Tuna with Chiles, Corn and Fresh Greens

12 oz tuna steak that is sashimi grade – grilled medium rare
1 cup cooked corn – preferred that it is roasted*
1 teaspoon natural sugar
½ teaspoon chili oil
½ teaspoon dried red chili peppers
2 tablespoon seasoned rise vinegar
Just a little fresh lemon juice
Olive Oil
Fresh salad greens and herbs
Handmade flour tortillas

Rub tuna with olive oil sea salt and a little pepper. Grill tuna until medium rare (use grill pan or sear it in a skillet) remove from hot pan and set aside – into hot pan add sugar, corn, chili oil, chili peppers, rice vinegar and a tad of lemon juice and cook on high for maybe one minute – you want to deglaze the pan and heat the contents.

Slice tuna into bowl and add the corn etc from the pan. Toss well and taste for salt and maybe the need of some olive oil.

Place on greens and serve

OR

I like to wrap it all up in a hot flour tortilla as a wrap.

A little sweet, a little spicy, a lot yummy

Serves Two

** a way to cheat on the roasted corn is to place corn cut from cob or already cooked onto nonstick pan and place under hot broiler until it looks roasted