Archive for 2015
November 19, 2015
Run, Don’t Walk, to Tampa Bay’s newest restaurant – The Mill in St Petersburg, owned by my friend Chef Ted Dorsey. (OK, OK, it’s been open for about 4 months now – but it is still new to me).
Ted (whose wife Lauren use to work with me at Bailey’s Restaurant and Catering as our catering director), is a familiar face to the Tampa Bay restaurant scene. He has opened notable restaurants like Ciro’s Speakeasy, Boca, Copperfish, Castille at Hotel Zamora…and now, he has ventured forth on his own with the hit new restaurant, The Mill.
Every so often when I’m stuck on a recipe, I shoot Ted a text, and he always comes up with the perfect solution…making my dish stand out from the original concept. Now that’s a good friend to have in your culinary Rolodex.
While I have only been there for lunch, it will give me the opportunity to write two reviews for this creative and fine restaurant. Understand, that there were only two of us lunching – yet, I order 4 different sandwiches, a soup, and 3 desserts – each spectacular. You are probably saying: “Enough of the superlatives already…tell us about the food.”
Be assured, I will be writing about dinner soon…but going for lunch is a great start. The “Not Your Momma’s Grilled Cheese” is the absolute best grilled cheese I have ever had – and I think I make a pretty mean grilled cheese. Marble rye is loaded with Tellagio, Dill Havarti, and Whipped Feta, Sweet Pepper Jam…it goes on-and-on. The burgers are juicy and great. The Roast Beet Panzanella is a hit in my book as well.
They were offering desserts that day – so of course I ordered both…research. My favorite that day was a deconstructed apple crisp. His wife Lauren (a chef in her own right) makes most of the desserts, so it is a real family venture. The apple was sous-vide…(which is a slow cooked method where you place the food in an air-tight bag in a water bath at low temperatures for many hours). Who would have thought to do such a thing to an apple. Well, it is delicious – stuffed with crunchy crumble and served with vanilla ice cream on a block of wood. AMAZING. The Tellicherry peppercorn cheesecake was also a hit in my book as well.
Of course, if you have time to look up from your food (which I barely did), take a gander at the décor…like the menu, it too is truly inventive with quite the wow factor. It’s neat.
As stated in the beginning, I will have to go for dinner soon and write about that experience as well. Anyone want to go with me???
200 Central Avenue
Saint Petersburg, Florida 33701
November 19, 2015
A SPECIAL THANKSGIVING MENU
OVER MY EARLY MORNING THANKSGIVING BREAKFAST OF: fresh made crusty cast-iron skillet corned beef hash with butter sautéed root vegetables of onion, carrots, butternut squash, Brussels sprouts, sweet and Yukon gold potatoes, cabbage, topped with two eggs fried in bacon grease drizzled with homemade hollandaise sauce, two slices of Applewood smoked bacon, three “wall-to-wall” blueberry
pancakes made with Marburger Farm buttermilk, spread with fine room temperature Danish Lurpak butter, drizzled with warm 100% Vermont maple syrup, a toasted buttered Wolfermans English Muffin with homemade raspberry preserves and Stilton cheese, a bite or two of sweet mouth cleansing cantaloupe, a half of ruby-red grapefruit bruleed with Turbinado sugar, a bowl of Honey Nuts & Oats cereal with half-and-half, topped with fresh strawberries and bananas and a healthy dollop of Greek yogurt, tall glasses of fresh squeezed navel orange juice and freezer cold Dakin Chocolate milk, and a fresh out-of-the-oven buttermilk biscuit loaded with sliced country ham with a ramekin of red-eye gravy for dipping, while perusing the latest issue of Bon Appetit magazine, I offer these Thanksgiving musings and recipes.
A NOTE ABOUT THANKSGIVING
Epicurus wrote that you “should first look for someone to eat and drink with, before looking for something to eat and drink.” Thanksgiving is a time for family and friends to be with one another and share the day. If you find that you are alone this Thanksgiving, don’t be – give me a call (813) 928-2210, or shoot me an email (RobertKimBailey@hotmail.com), and we can dine together at my table, there is always room for one more. Really.
If you are alone, I encourage you to reach out, if not to me – someone. Try to put embarrassment behind you. I would consider it a gift. And for those of you who know of someone who is alone this Thanksgiving, let this note be a catalyst for you to reach out to them. Get them in the kitchen helping to chop – it will be great fun. I guarantee if you do – it will be the best Thanksgiving ever.
My wish, my hope, my prayer, is that you enjoy every single minute of the day. Start out by watching the Macy’s Day Parade as you cook. That’s what I do every year.
GROWING UP, Thanksgiving was always a special time for me, and my family. My mom would bake a dozen or more homemade pumpkin pies and bring them to neighbors and friends. To this day, just the sight of a pumpkin pie conjures up many a fond memory in my minds-eye of mom’s giving spirit, and of the many warm comfort foods of the season.
My mom would start on the Tuesday before Thanksgiving preparing all the luscious food for our family feast. She would even go so far as to set the dining room table with her lovely china, silver, fancy tablecloth and cloth napkins, and special gold rim water goblets. Her dining room table always looked so beautifully set.
To this day the “Flossie” tradition continues, for it is always fun to show up on a friend’s doorstop with a fresh baked pie…pumpkin, pecan, or apple. To my friends Mark and Susan Merrill (you can see Susan on our Limoncello cake video in this blog), I sometimes bring two pies, pumpkin and sweet potato which is Mark’s favorite.
Mark and I vehemently argued one year about the best way to eat the two pies – cold or room temperature. Mark finally agreed with me that pumpkin should always be eaten cold, and sweet potato at room temperature.
Many want a dollop of whipped cream to top their pumpkin pie – while I prefer mine naked. My friend and Bailey’s GM Barry Engh and his son Luke wouldn’t think of eating a slice of pumpkin pie without adorning the top with a spray of Redi-Whip…yuk!
If you do want whipped cream folks, please make it yourself…1 cup of heavy cream, 1 teaspoon high quality real vanilla extract, and a ¼ cup of sugar…whisk by hand or beat with an electric mixer until whipped, and you’ll have a wonderful topping for your pie – not from a can.
CREATING A MOIST AND DELICIOUS TURKEY
While my brother Byron sister Pamela and I were fast asleep my mom and dad would get up very early on Thanksgiving morning to prepare the turkey for our dinner. It always seemed like a big production. They were chopping the celery, onions, and parsley for the stuffing, buttering the turkey inside and out, and stuffing the turkey.
My parents would do it old school, after stuffing the turkey (both ends) they would put the heel end of a loaf of bread at the ends of the stuffed bird to keep the stuffing from popping out and getting dry. I must admit, I loved that crusty piece of bread when the turkey was done. Then they would get this long needle with lots of heavy thread, and sew it up like they were surgeons. Place it in a huge turkey roaster, and 6 to 8 hours later – beautiful turkey and stuffing. Then the gravy had to be made. My version of turkey prep is much, more simple.
TO-STUFF-OR-NOT-TO-STUFF – THAT IS THE QUESTION
Admittedly, dressing does taste better if it is cooked inside the turkey. However, the turkey is much more moist and cooks faster if you bake the dressing separately – so my recommendation is to cook them both separate. But whatever floats your boat is fine with me.
After the turkey is thawed, take the giblets and necks out of the inside cavity and rinse the bird in cold tap water inside and out…dry with a paper towel.
Melt 2 sticks of butter. Butter inside both cavities and outside the bird, and liberally salt (kosher) and pepper (freshly cracked) covering the entire turkey.
Pre-heat oven to 325
Today, most people don’t have a turkey roaster (neither do I), so using a large deep dark pan with a rack is the best. I strongly urge you to use a dark coated pan as opposed to an aluminum pan, for the darker the pan, the darker the gravy will end up being.
In the bottom of the roasting pan, place an array of root vegetables, 4 peeled carrots, 2 medium onions, 5 stocks celery, and 2 bay leaves. These vegetables will help make the gravy taste extra delicious. You can place the turkey directly on the vegetables or on the rack with the vegetables underneath…I put the rack on top of the vegetables, and the turkey on the rack.
Do not buy a turkey with a “pop-up” that shows you when the turkey is done…I think it takes longer than it should to pop up thus drying the turkey out. Use a meat thermometer that you can find in every grocery store. Place the thermometer in the thigh (but not touching the bone) before you put it in the oven.
Place the turkey in the preheated oven lightly tented with aluminum foil (notice I didn’t say tin foil – there is no “tin” in aluminum foil). You are tenting to keep the turkey from browning too quickly. You will be removing the foil when the turkey gets to 130 degrees or about an hour before it is done to enable it to brown.
There is no need to baste the turkey – YEA!!! – just place it in the oven, and forget it. (My mom would tell me that it is incorrect to end a sentence with a preposition but it’s ok this one time.) Once the turkey hits 160 degrees – take it out of the oven and let rest for 20 to 30 minutes before slicing. Poultry temperature should be 165 degrees when done – but a turkey will continue to cook another 5 degrees or so once out of the oven – so if you take it out at 165 – it will move up to 170 or higher and potentially dry out your bird.
EASY GREAT TASTING (non-giblet) GRAVY
Strain all the vegetables from the pan capturing the juices. Put all the pan juices back into the pan including the fat drippings from the turkey. Place on top of the stove and add a cup of all-purpose flour. NOTE: how much flour you add is in direct collation to the amount of fat you have – you should have equal amounts of fat and flour – so you will have to judge for yourself.
Put the stove on medium high, and immediately whisk in the flour with the juices. Keep whisking until combined. Add chicken stock to get the gravy to the consistency you desire. NOTE: You can used canned chicken stock (I like Swanson’s) or you can make your own cheater stock by throwing canned chicken stock into a pot with the turkey neck and giblets, onions, celery, carrots, bay leaves, salt, and pepper) bring to a boil on high heat and let simmer on low heat for an hour or so. Using the canned stock with the vegetables and turkey innards will make an even better stock for your gravy. Strain out the vegetables and use for gravy and if you have some leftover – it is a perfect stock for the dressing as well.
I never make giblet gravy – I don’t like it…wouldn’t eat it if the Queen served it to me. And I think I am in the majority there…so discard the giblets.
If you want more gravy keep adding a touch of butter, flour, and stock whisking the entire time. You want to make sure you cook the flour taste out so make sure the gravy comes to a boil while whisking. It is important to salt and pepper your gravy. Be careful with the salt however – always taste before you add extra salt for you have salted your turkey, and the stock has been salted as well – so taste before you salt the final product.
If you need to, and you like a smooth gravy, strain before serving.
BAILEY’S CORNBREAD DRESSING
We served this dressing at Bailey’s Restaurant every time we served pork or poultry – and it was always a huge hit.
- 1 package Pepperidge Farm Herbed Dressing
- 2 packages Pepperidge Farm Corn Bread Dressing
- 1 large onion diced
- 4 carrots peeled and diced
- 4 celery stocks with the leaves (diced)
- 1 pound of salted butter (yes, a pound)
- 1 cup chopped parsley
- 1 ½ cups Craisins
- 1 cup chopped toasted pecans
- 1 ½ cups homemade cranberry apple sauce (recipe below)
- Chicken stock (enough to moisten)
- Salt & pepper to taste
In a large pot melt the butter, add onion, celery, carrots and cook down until tender. Add the dressing mixture, and the remaining ingredients, moisten with homemade or canned chicken stock. Remember, it will dry out a bit, so use enough stock. Start with a quart. Salt and pepper to taste – I like fresh cracked pepper.
Place dressing in buttered casserole dish and bake (covered with aluminum foil) in a preheated oven at 350 for 30 minutes, and 15 minutes uncovered (if you desire a crusty top).
My niece Brittany requests a jar of this cranberry applesauce every Thanksgiving. You want to prepare each sauce separately, cool and combine the two sauces into a heavenly sauce perfect for any occasion – but especially on your Thanksgiving table.
- 1 pound package Ocean Spray whole cranberries
- Prepare the as the package directs
- 2 apples each McIntosh, Golden Delicious, Gala
- 1 cup sugar
- 2 teaspoons cinnamon
Peel, core and chop the apples. Place all the above ingredients in a sauce pan with a lid. Cook on top of the stove on medium low temperature until the apples are soft. Cool and combine with cool cranberry sauce – best served chilled.
OVEN ROASTED ACORN SQUASH
This has become a “must have” on my table at Thanksgiving. And it is the easiest dish ever to prepare. Cut an acorn squash in half or even in quarters. Take out inside pulp. Liberally brush with melted butter (or extra virgin olive oil), salt and pepper. Place on a baking sheet, and roast in a preheated 400 degree oven until golden brown and soft when forked. If you want a bit darker color to the squash – place under the broiler for a minute or two. Good served hot, warm, or room temperature.
You will love every single bite of this delicious corn
casserole, and it is a perfect side dish at Thanksgiving.
- 1 medium onion diced
- ½ stick salted butter
- 1 can whole kernel corn (drained)
- 1 can creamed corn
- ¼ cup sugar
- 1 cup sour cream
- 1 teaspoon salt
- 1 box Jiffy Corn Muffin mix
Preheat oven to 350 degrees. In a skillet over medium heat, saute onion in melted butter until translucent. In a large mixing bowl, combine the onion with the remaining ingredients and stir until well blended. Pour into buttered casserole dish and bake for 30 to 45 minutes, or until golden brown. This recipe can be easily doubled or tripled.
MOM’S PUMPKIN PIE
Most everyone says that their mom makes the best…whatever. I’m no different. I make it to this day and it is a smash hit every time served.
This makes 2 – 10” pies – make one for dinner and give one away to some unsuspecting family who always serves a Publix pie.
- 1 – 32 ounce can Libby’s 100% pure pumpkin (not pumpkin pie mix)
- 1 – 15 ounce can Libby’s 100% pure pumpkin (not pumpkin pie mix)
- 1 cup brown sugar
- 1 ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon salt
- 5 room temperature eggs, beaten
- 5 cups whole milk, room temperature
For the filling, combine all ingredients in a large mixing bowl and stir with large wooden spoon until well blended. You can use a store-bought pie shell, but if you are going this far, go all the way and make the crust too – it is simple!
Place equal amounts of filling in the 2 unbaked pie shells – do not overfill.
Bake on the bottom rack in a preheated oven at 450 degrees for exactly 15 minutes. Lower the temperature to 350 degrees and bake on middle shelf for 45 minutes to an hour – or until a butter knife comes out clean when put in the center of the pie.
This makes 2 – 10” pie shells
- 2 & 2/3 cups all-purpose flour
- 1 teaspoon salt
- 2 sticks very cold salted butter (cubed)
- 8 tablespoons ice cold water
For the pie crust, put the flour, salt and cubed butter in a food processor. Pulse about 10 times or until the flour and butter is blended to a cornmeal consistency. Add the ice water and pulse another 6 to 12 times until it forms a ball. Divide in 2 even balls of pastry – wrap in plastic wrap and place in the refrigerator for 30 minutes. Know too that if you chilled longer than 30 minutes – it will be very difficult to roll. Roll one crust at a time on a lightly floured cool surface. Fold in half and place in pie shell – flute the edges. If you are having problems, call me on my cell (813) 928-2210 – really, call me – anytime. Really.
November 05, 2015
On many a cool November night arriving home from Wilson Jr. High’s football practice, my mom (who was from Boston) would have this delicious corn chowder ready for me to gobble down. Sometimes she would serve it with a toasty grilled cheese sandwich, or with saltine crackers topped with ice cold butter.
My good friend Phyllis Draughon asked me for the recipe a couple of weeks ago – so here it is.
- 6 slices bacon, diced
- 1 large medium onion
- 2 sticks salted butter
- ½ cup all-purpose flour
- 1 quart whole milk
- 1 quart half & half
- 3 cans creamed corn
- 3 cans kernel corn (drained)
- ¼ cup sugar
- 6 medium-sized red potatoes (peeled, cubed in small chunks, boiled in salted water until done)
- Salt & Pepper to taste – start with 1 teaspoon salt and ½ teaspoon black pepper
In a large heavy saucepan, fry bacon until crispy. Add chopped onions and butter, and cook until the onions are very soft and translucent. Add the flour and constantly stir until a light brown roux develops and the flour is completely cooked.
On medium high heat add 2 cups of milk and cream at a time stirring constantly (make sure the milk does not scorch) until it thickens slightly. Add corn (make sure whole kernel corn is drained), sugar, cooked potatoes, and salt and pepper to taste.
Bring almost to a boil, but under no circumstances let it boil or it will curdle. Turn off, let cool completely, then reheat and serve. This is even better made a day in advance.
Crab Corn Chowder
Crab totally compliments a corn chowder. Melt 1 tablespoon butter in a saucepan. Add 1 cup jumbo lump crab, light stir until the crab is heated through. You do not want to cook the crab. Be sure to keep the lumps whole.
Place 2 tablespoons of the warm crab on top in the middle of each bowl of chowder. Sprinkle with finely chopped parsley.
Smooth & Creamy Corn Chowder
Sometimes I want a smooth and creamy chowder. If you want no texture to your chowder, all you need to do is mix it with a hand held (immersion) blender. Or put 2 cup batches in you food processor and blend until smooth. You can even strain it after processed to get an even silkier texture.
September 10, 2015
My friend Lauren Dorsey heard me talking about fried Ipswich clams on my radio show this past Saturday and texted me about a place that serves these fried gems, and it has been open since 1993. 1993? Why have I not heard of The Casual Clam sooner? Well, as soon as I got her text on Sunday, I immediately headed over in a torrential rain storm – neither snow nor rain nor heat nor gloom of night…will keep Kim Bailey from Ipswich fried clams.
It is not a bad drive (admittedly better in dry weather than hard rain) about a mile away from one of my favorite Mexican restaurants, Red Mesa off 4th Street. The Casual Clam is worth the trek.
Ipswich clams bring me back to my childhood. My mom was from Boston, and whenever we would visit my aunts and uncles, our first stop would always be to secure a box of delicious fried clams right from the North Shore of Ipswich, Massachusetts.
The Casual Clam did not disappoint. They were authentic whole belly Ipswich clams – perfectly breaded and fried to perfection. I made a mistake and got the complete dinner, which came with fries, slaw, and a corn muffin. After a bowl of delicious clam chowdah, I had room for only the clams.
Every day since, I have thought about those clams – and the basket of onion rings at the adjoining table – that were almost stolen when the man went to refill his soda. One can eat indoors or out in this non-descript upscale joint – and they have lots of fresh fish (fried, baked, or broiled) and seafood including all you can eat crab legs.
Let me know when you go – send me a text (813) 928-2210 – and tell me what you think. Or better yet, I will meet you there.
The Casual Clam
3336 Dr. MLK Street (9th Street)
St. Pete, Florida 33704
September 10, 2015
Lemon bars are always such a cool refreshing treat any time of year. And they are the easiest things in the world to make…which makes them even more delicious. I like mine with lots of filling and a thick dusting of powdered sugar…so much so, I have to hold my breath or I will blow sugar all over myself.
Please remember however, you must, that’s must, use fresh lemon juice and zest for this recipe or you will be sent directly to jail without passing GO. I’ve tried many recipes for these sweet jewels – and find this one the best of all. I’ve cut them in squares, triangles, circles, rectangles, you name it – regardless how they are cut, you will love these tart-and-sweet lemon bars.
INGREDIENTS FOR THE CRUST
- 2 sticks salted butter (room temperature)
- ½ cup granulated sugar
- 2 cups flour
INGREDIENTS FOR LEMON FILLING
- 6 extra-large eggs at room temperature
- 3 cups granulated sugar
- 2 tablespoons lemon zest (2 to 4 lemons depending on the size of the lemon)
- 1 cup freshly squeezed lemon juice (never ever from a bottle)
- 1 cup flour
- Confectioner’s sugar for dusting bars when completely cooled
Pre-heat oven to 350 degrees
In an electric mixer with the paddle attachment, cream the soft butter and granulated sugar until light and fluffy. On low speed, add flour until well combined. Form into a ball and place in a non-greased 9” x 13” x 2” baking pan. Press with floured hands until the dough is evenly spread building up about a half an inch up the pan.
Chill for half an hour. Bake in pre-heated oven for 15 to 20 minutes – until lightly brown. Let cool on wire rack for 30 minutes – leave oven on.
In a medium bowl, whisk together all the lemon filling ingredients until well combined. Pour into the baked crust and bake for 30 to 35 minutes until the filling has set. Let cool to room temperature.
Cut into squares or triangles, take out of pan, and dust with confectioner’s sugar.
Top with fresh raspberry or a combination of fresh blueberries, raspberries, and blackberries.
September 03, 2015
If you are looking for an authentically good taco, look no further than Acapulco Mexican Grocery Y Taqueria on North MacDill on the corner of Cypress and MacDill. This little hole-in-the-wall grocery is one of the best finds in Tampa. The tacos are packed with flavor to the last bite.
The tacos are served in the back of a small grocery, cooked by a short round cherub-faced woman from Mexico who speaks only Spanish…how much more authentic can you get? There are only five tables in this quaint restaurant with 5 bar stools overlooking the small flattop grill where all the cooking is done.
I’m as gringo as it gets so I don’t venture too far off the reservation (or should I say the border) for I pretty much always order the same thing: 3 SOPES (fried thick tortillas) topped separately with beef, chicken, and pork, re-fried black beans, chopped onion, Cortija cheese, lots of fresh cilantro, all served with a lime wedge, red salsa, and salsa verde. I throw in a couple soft tacos for good measure.
While the overall menu is small, for the more daring palate you can also order your taco with tripe, beef tongue, crispy pork rinds, and even brains. I told you it was authentic. The bottom line is, if you want a really good taco – Acapulco Mexican Grocery is a really good place to find one.
Acapulco Mexican Grocery Y Taqueria
1001 North MacDill Avenue
Tampa, Florida 33607
September 03, 2015
When it comes to fine seafood, I am a purist…seasoning with salt, pepper, pan seared in butter allowing the true essence of the fish to shine through.
Last week, I did a new menu tasting for Carmel of dishes that will be added to the menu this October 1st. The pan seared red snapper atop Gruyere creamed spinach was a huge hit…a huge hit. You will love this recipe. We served it with our corn casserole medallions – the recipe is in our blog as well.
You will love this delicate snapper – and if you don’t feel like cooking it yourself – come to Carmel this October for this taste sensation.
- 2 red snapper fillets (skin on about 1 ½ pounds)
- Flour for dredging
- Kosher salt & fresh cracked pepper
- Fresh lemon
- Salted Butter
- Vegetable oil
Score skin side of the red snapper with a sharp knife being careful not to pierce the flesh of the fish. The reason for scoring is to keep the fish flat so it will not curl during cooking.
Pat the fish dry (both sides) with a paper towel. Salt and pepper both sides and dredge in flour shaking all the excess flour off the fish.
Heat a non-stick skillet on medium high heat – add 1 tablespoon vegetable oil and 1 tablespoon salted butter to the skillet. When the pan is hot, place the fish flesh side down and sear for approximately 2 minutes. Do not move fish around – let it develop a nice golden brown color. Turn and finish searing for another 2 minutes.
Do not over crowd the pan. If you are doing multiple pieces of fish, do them in batches, and place the cooked fish on a baking sheet in a pre-heated oven set to 175 degrees.
When finished searing, add a tablespoon of soft butter to the pan – and drizzle butter juices over the fish with a squeeze of fresh lemon, and a sprinkling of Kosher salt. Serve atop gruyere creamed spinach. Perfect with corn casserole – which you can find a recipe in this blog.
Creamed Spinach recipe coming soon.
August 27, 2015
My friend Laurie Garrett was the inspiration for this incredibly delicious corn casserole. Of course, I couldn’t leave well enough alone, so I added sautéed onions which set it off perfectly.
This casserole is the absolutely perfect side dish for so many entrees. It goes swell (that’s a 50’s word), with pan seared red snapper. Tremendous with any kind of pork, beef or chicken, and of course, is a must on the Sunday dinner table as a side dish that will be a hit with everyone present.
Often times, I will make it in a 9”x13” rectangle pan, and once baked and cooled will cut out round or square medallions with a biscuit cutter making a super presentation…transporting a regular side dish to an elegant one for any fancy occasion.
I’ve offered various variations below. Whichever way you decide make this wonderful dish – it will be a recipe you will keep in your culinary repertoire for years to come.
- 1 box Jiffy Corn Muffin Mix
- 1 medium onion
- ½ stick melted butter
- 1 can whole kernel corn
- 1 can creamed corn
- ¼ cup sugar
- 1 cup sour cream
- 1 teaspoon salt
Preheat oven to 350 degrees.
In skillet over medium heat, sauté onion in butter until the onions are translucent. Put all the ingredients into a mixing bowl and stir until well combined.
Pour into buttered 9’ x 13” casserole dish and bake for 35 to 45 minutes or until light golden brown. This recipe can be doubled or tripled.
While my preferred way to serve corn casserole is the simple method above – I have tried literally dozens of variations. You can add sautéed spinach or cooked collard greens (about a cup per recipe), tomatoes and fresh basil, or even substitute a can of drained black eyed peas for the whole corn kernels.
A couple of additions that are always tasty are:
- 1 cup grated sharp cheddar cheese
And / Or
- 3 chopped jalapeno peppers including seeds
August 26, 2015
Fred’s was recommended to me by Chris Sullivan – who I am working with developing a new and exciting menu for Carmel Kitchen to debut this October.
Our executive chef Barry Engh, and longtime friend and former Bailey’s sever Jennifer Pio and I did a tasting at Fred’s here recently and were very pleased with what we sampled. Since Jen lives in Manhattan, she got the benefit of taking all the leftover home. And believe-you-me…we ate.
We ordered so much the chef came out of the kitchen to see what 3-top was ordering so much food. Know to, that they thought we were food critics…and we let them think that for we knew that the food and service would be spectacular…and it was. We in the restaurant biz are very attuned to food critics ya-know.
We ordered their famous Mark’s Madison Avenue Salad with 17 different ingredients, artisan pizzas, lobster bouillabaisse, ribeye Tagliata Alls Fiorentina, pork Bolognese, chicken livers with shallots and port wine, roasted beets and fried goat cheese medallions, crab cakes, grilled baby octopus, charbroiled lamb chops, and we just had them throw in some meatballs just for good measure.
I am not kidding, we ordered all that, and every one of their four desserts. Of course, we only took a bite or two of everything – then wrapped it all up for Jen to take home. She had a dinner party the next night.
FRED’S at Barney’s In New York
660 Madison Avenue
New York City, New York 10065
August 20, 2015
AND THE WINNER IS…GENO’S or PAT’S
Geno’s or Pat’s? “Wit” provolone or Cheese Whiz? “Wit” onions and mushrooms or “wit-out?” Those are the only answers you must answer as you belly up to the window to order your favorite Philly Cheesesteak at either Pat’s or Geno’s at adjacent corners of 9th Street and Passyunk Avenue in south Philly. While in Philadelphia last month on our way to set up Bailey’s Brunch at Carmel in Warrington and Allentown, our executive chef, Barry Engh and I decided to taste both steaks at both locations…to see our ultimate winner – click here.
Yes, Philadelphia is known worldwide as the Mecca of cheesesteaks. Well, Bailey’s decided to take up this audacious challenge and figure once-and-for-all which cheesesteaks were the BEST between these two national favorites. Which of these ranks supreme!!!
Brother’s Pat and Henry Olivieri are credited with creating the Philly cheesesteak since they were first opened in 1930 well before Geno’s began its operation in 1966.
Barry and I ordered 2 steaks at each place – one with provolone, and one with cheese whiz. Know too that it is against the rules to say “with” – in Philly, it is “WIT.” Yes, it was four sandwiches a piece, but this was research; and Bailey’s patrons were waiting on our every word.
After careful consideration and more than a few burps…it was unanimous…we both voted GENO – WIT WHIZ was the best in show. Of course, there were people right next to us doing the same thing – who voted PAT’s with provolone. So I guess you will have to figure this one out for yourself.
1219 South 9ths Street
1237 East Passyunk Avenue