Archive for ‘Entrees’
June 07, 2017
As summer’s rain cascades against my kitchen window, tomato soup and garlic parmesan crostini’s are the perfect pick for dinner tonight. My nieces Blaine and Brittany say this is one of their favorite soups we make at Bailey’s. It takes no time to make – and you’ll love the rich flavor.
While my mom (who was from Boston) was an expert chowder maker, I don’t think she ever made us kids homemade tomato soup. Her tomato soup of choice was always a can of Campbell’s made with milk – and it always tasted good to us – especially with a grilled cheese sandwich. But if you want a soup that is so much better – homemade is definitely the way to go.
TOMATO SOUP VARIATIONS
Know too that I make a lot of different kinds of tomato soups and bisques but the recipe below is a really good one that can be made quick. Below are some variations to make my original soup recipe more complex overall – but for you soup lovers, begin with this recipe and play around later with what might tempt your taste buds.
- Add one cup each chopped celery (including the leaves) and carrots to the onion and shallot mixture – it gives it an extra dimension that is always good
- Start with a couple slices of chopped Applewood smoked bacon to begin the onion (vegetable) saute process is great as well
- Instead of using canned tomatoes, toss quartered whole tomatoes in extra virgin olive oil, salt and pepper, and roast in a hot 450 oven for about 15 to 20 minutes
TOMATO SOUP RECIPE
- 1 cup finely chopped sweet onion (Vidalia is perfect – but whatever you have in your pantry)
- 2 tablespoons finely chopped shallots
- ½ teaspoon red pepper flakes
- 1 stick salted butter
- 2 large 28 ounce cans crushed Hunts tomatoes
- 1 ½ teaspoons salt
- ¼ cup sugar
- 1 ½ cups heavy cream
- ¼ cup chopped fresh basil
Melt butter in heavy bottom pot. Add onions, shallots, and red pepper flakes and sauté on medium low heat until very soft and mushy. Add tomatoes, salt, sugar, and bring to a hot simmer on medium heat and cook down covered for 30 to 45 minutes – stirring occasionally to make sure it does not stick on bottom. After soup is cooked put small batches in Cuisinart (food processor), or blender and blend until smooth. An immersion hand-held blender is perfect for blending this soup. Know too, that if you want texture in your soup – no blending is necessary.
Add heavy cream. Ladle hot soup into bowl(s) and top with 1 tablespoon fresh chopped basil and parmesan garlic crostini.
GARLIC PARMESAN CROSTINI
You will find these crostini’s a “go-to” for many dishes. In addition to wonderful crostini’s, this mixture makes awesome garlic bread for just about any dish you can think of – especially Italian. Perfect on any type of bread like Cuban – just cut bread baguette in half and liberally spread mixture on top – broil or bake until golden brown.
- 2 sticks (1/2 pound) room temperature salted butter
- 1 cup freshly grated fine Parmesan OR Romano cheese
- ½ teaspoon red pepper flakes
- 1 ½ teaspoons garlic powder
- 2 tablespoons finely chopped fresh parsley
- A good French baguette (sliced ¼” thick on the bias)
Combine all ingredients (except for the bread) in a mixer and whip until well combined – about a minute or two. Liberally spread on baguette slices. Place on baking sheet and bake at 350 degrees for 10 minutes until golden brown.
May 19, 2017
Saltiado is an authentic Spanish stew made with tender beef tenderloin, ham, chorizo, mushrooms, and garlic potatoes, all cooked down in a luscious red wine and tomato sauce, perfect any time of year, and especially nice for a family graduation dinner this time of year.
Served with yellow rice, fried plantains, La Segunda Cuban bread, and of course delicious flan for dessert. Add a salad, and there you go – a feast for any graduate…Spaniard or not.
Some will say this dish is “involved” or “complicated” – while it has a few steps, hopefully, I’ve laid out a step-by-step process easy to accomplish a great meal you, your family, and friends will enjoy and talk about for years to come. Perfect for a Sunday Dinner.
MISE EN PLACE
Not only is Mise En Place a great Tampa restaurant, the home of my friend Chef Marty Blitz (who makes the best soups in the world by the way), Mise en Place translates from French to English – “everything in its place,” which is essential for both a restaurant kitchen and the home cook. Prepping and getting all your ingredients ready prior to cooking a single thing will slice your overall prep time in half. I mise en place every single dish I make. It makes cooking and baking so much easier.
- 3 pounds choice beef filet. Tell your butcher you want a trimmed whole tenderloin
- 6 chorizo sausage (Publix carries a couple brands)
- ¾ pound deli ham (sliced ½” thick – at Publix it is #8 – probably about 2 thick slices)
- 2 pounds (after peeled and cut) Russet potatoes
- 1 pound sliced button mushrooms
- 1 pound sliced portabella mushrooms
- 3 cups finely diced onion
- 3 cups finely diced green peppers
- ½ cup EVOO
- 1 stick soft salted butter
- 1 tablespoon salt
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes
- 2 bay leaves
- 3 tablespoons finely chopped garlic
- 5 cloves thinly sliced garlic for frying of potatoes
- 3 cups red wine (burgundy or Cabernet)
- 3 cups tomato sauce
- 2 cups beef broth
- 2 tablespoons soft salted butter
STEP ONE – Frying Potatoes in garlic infused extra virgin olive oil
- 16 ounces extra virgin olive oil (EVOO)
- 5 cloves thinly sliced garlic
- 2 pounds (after peeled and cut in ½ inch cubes) russet potatoe
Put sliced garlic and EVOO in heavy bottomed pot large enough for frying the potatoes and place on a burner set to medium low. Cook slowly until the garlic has soften, about 30 minutes. Let oil cool. Basically you want lto infuse the olive oil with the garlic – so this can be done days in advance. It is always best to make your own infused oil as opposed to buying one.
Remove garlic and set the heat to medium high – approximately 325 to 350 degrees. In small batches fry potatoes until golden brown, take out of oil and place on flat sheet pan with a rack. Lightly salt each batch immediately after removing for the oil. Set aside in large 6 to 8 quart casserole or large throw-away foil pan.
STEP TWO – Prepping & Searing the Beef
- Cut beef into 1” cubes
- Mix together with 2 teaspoons Kosher salt and 1 teaspoon fresh cracked black pepper
- 2 tablespoons salted butter and 2 tablespoons EVOO
In heavy bottom skillet (I prefer cast iron) melt butter with EVOO over medium heat. Sear beef in small batches. If you put too much beef in the pan it will steam and not sear. Sear on both sides and put in dish with potatoes when seared. Continue until all beef is seared.
STEP THREE – Sautee Mushrooms
Add 2 tablespoons salter butter and 2 tablespoons EVOO to skillet on high heat – once melted (be careful not to burn) immediately add mushrooms and 1 teaspoon salt, stir and cook down until most of the liquid is cooked out. Add to beef and potato mixture.
STEP FOUR – Searing Diced Ham & Chorizo
Once the mushrooms are cooked and placed in casserole reduce heat to medium and add diced ham and chorizo, stir and sear until a bit of a crust develops. Add to casserole.
STEP FIVE – Sauce
Add the following to skillet on medium heat:
- 2 tablespoons EVOO
- 2 tablespoons salted butter
- 3 cups each finely diced onion and green peppers
- 1 tablespoons salt
- 2 teaspoons dried oregano
- 1 teaspoons red pepper flakes
- 3 tablespoons finely chopped garlic
Stir and cook down until the peppers and onions are mushy. Add 2 bay leaves, 3 cups red wine (burgundy or Cabernet), 3 cups tomato sauce (I use Hunts), 2 cups beef broth (I uses Swanson’s). Stir immediately to combine and stir every few minutes – cook down for approximately 30 minutes, stir in 2 tablespoons salted butter. Add to casserole, and stir to combine entire mixture.
FINAL STEP – Bake
Cover casserole tightly with parchment paper and aluminum foil. Bake at 250 for 45 minutes. Everything is cooked – you are just melding the ingredients without over-heating.
Yellow rice is a must for this dish. Serve it off to the side (not on top) of Saltiado. If you are serving a large group, you may want to make two packages.
- 1 Family Pack VIGO Yellow Rice (2 cups rice package)
- 4 cups chicken stock
- ¼ cup EVOO
Cook according to package instructions.
I love serving this dish with fried plantains. They are a snap to make. You must select BLACK plantains. Yes, black plantains – you will think they are rotten…they are not…just sweet and tasty. Slice 2” to 4” pieces. Fry at 350 degrees until golden brown.
There are many high quality frozen plantain products. If you are using a frozen product – thaw and lay them out on a sheet pan, toss with vegetable oil, and 2 to 3 tablespoons sugar. Bake at 450 degrees until golden brown – approximately 10 to 15 minutes – watch carefully until to not burn.
May 05, 2017
This may be my favorite way to eat shrimp. The New Orleans style sauce is not like a typical BBQ sauce you will find on ribs – but a buttery, garlicy, sauce with loads of flavor. I developed this recipe and it is always a hit every time it is served. It is good on its own – and especially tasty on top of some creamy grits. My favorite way is to eat it with a hunk of good quality (Pane Rustica) French baguette – oven warmed and crusty.
Once the compound butter is made, this is the fastest recipe in the world to prepare – and even good over your favorite pasta.
STEP ONE – MAKE COMPOUND BUTTER
NOTE: Can be made a month in advanced and stored in air tight container in the refrigerator
- 1 pound room temperature salted butter
- 1 teaspoon red pepper flakes
- 2 tablespoons chopped fresh parsley
- 1 tablespoon tomato paste
- ¼ cup chopped garlic
- 1 teaspoon paprika
- 1 tablespoon Tony Chachere’s (or your favorite Cajun spice blend)
- 1/3 cup chopped scallions
- 1 tablespoon fresh thyme
- ½ cup finely chopped bacon (optional – especially good with grits and the shrimp)
Put all ingredients in an electric mixer with the paddle attachment. Whip at high speed until well combined.
- In a skillet on medium high heat, add 1 tablespoon salted butter with 1 tablespoon extra-virgin olive oil (EVOO)
- Once the butter is melted and very hot (not brown), toss in one pound of 16/20 peeled and deveined shrimp – tail can be left on or off
- Sautee for 30 seconds and turn
- Immediately add ¼ cup chardonnay to the pan
- Toss in ½ cup soft compound butter – stir until shrimp are cooked (30 seconds to 1 minute)
- Put on plate, sprinkle with chopped parsley, serve with crusty warm French baguette slice
February 10, 2017
I created this incredibly easy dish using fresh pappardelle pasta from the Ravioli Company and handmade Italian sausage from Cacciatore and Sons. We have so many great and wonderful local independent markets in the Bay area – we should really frequent and avail ourselves of the many bountiful fruits they produce.
This dish will take you no more than 30 minutes to prepare. Typically, tomato sauces like marinara take a while to cook down to reach its full flavorful melody. This sauce however, comes together quickly and it is as good the first half hour as it is the next day.
- 1 cup finely chopped sweet onion
- 1 tablespoon minced fresh garlic
- 2 tablespoon extra virgin olive oil (EVOO)
- 2 tablespoons salted butter
- 2 tablespoons sugar
- 2 teaspoons Kosher salt
- 1 teaspoon red pepper flakes
- ½ cup chopped fresh basil
- 2 – 28 ounce cans Hunts Crushed Tomatoes
- 1 – 6 ounce can Tomato paste
- 1 pound Italian sausage
- ½ cup English peas
- 1 pound pappardelle fresh pasta from the Ravioli Company. Of course you can use dried – but why would you when we have Dwight and Lauren Otis from the Ravioli Company making it for us
- Parmesan cheese for grating
Step One – Roasting Sausage
Preheat oven to 425 degrees. Cut the Cacciatore and Son’s Italian sausage into 1/2 “ circular rounds, or even 2” to 3” lengths…depending on your preference. Place on baking sheet. Drizzle with extra virgin olive oil, salt and red pepper flakes and bake until brown – about 10 to 20 minutes depending on how large you sliced the sausage. Set aside.
Melt butter with EVOO in heavy bottom pot on medium heat. Add onions and sweat until translucent but not browned. Add garlic, pepper flakes, stir and cook one minute. Add crushed tomatoes, tomato paste, salt and sugar. Stir completely and bring to a quick boil on medium high heat. Add sausage and fresh basil. Stir and cover, and let simmer on low heat until ready to use – at least a half hour.
Add six quarts of water to a large pot and boil on high heat. Add 3 tablespoons kosher salt, stir and add pasta. Since it is fresh, you only need to boil 2 to 3 minutes. If it is dried, follow directions on the package – usually about 10 to 13 minutes. Drain pasta after it is cooked…but never rinse cooked pasta for you want the starch to remain on the pasta so the sauce will adhere to the pasta better. Also, if you are saucing a pasta – don’t finish with oil or butter or your sauce will slide right off the pasta. It is best to sauce the pasta immediately after cooking.
A Note About Salted Pasta Water
The most common mistake people make in cooking pasta is not using enough salt in the water. The water you cook pasta in should taste like the sea…otherwise it will be bland and tasteless. 3 tablespoons to 6 quarts of water is a good measuring gage. I prefer Diamond Crystal Kosher salt for all my cooking.
Toss pasta with sauce and sausage – add English peas. I use frozen Birds Eye – just run them for 30 seconds under warm tap water and they are good to go. Top with fresh grated parmesan cheese and a basil leaf. Serve with a side salad, a piece of garlic toast, and your favorite wine. Enjoy!
- Add braised cremini mushroom and/or spinach, or blanch broccoli rabe in boiling water, then pan seared in a hot pan with EVOO, either would go well in this dish.
- Stir in a ¼ cup of heavy cream, 1 tablespoon soft butter, and 2 ounces vodka to the sauce right before it’s done for a delicious vodka sauce. Maybe throw in some sliced black olives and top with a dollop of whole milk ricotta cheese. It’s all good.
- Remember, a recipe serves as a guide only. Make recipes your own by adding your favorite touches.
November 07, 2016
Sauce Vierge is a French sauce meaning Virgin Sauce because it is so light, fresh, and delicate. This sauce also goes nicely with any white flaky fish or scallops or even pan seared chicken. Perfect for a light dinner after a heavy or late lunch. Served with a blood orange and shaved fennel salad drizzled with EVOO and a squeeze of fresh grapefruit juice, a slice of warm herbed focaccia, well…you’ll have a wonderful dinner. And think about it – a Bailey’s dinner with zero butter. Wonders never cease.
Vierge is pronounced: V-edge – let it slide off your tongue.
SEABASS SEASONING INGREDIENTS
- 2 skinless seabass
- 2 star anise
- ½ teaspoon white or blended peppercorns
- ½ teaspoon coriander seeds
- ½ teaspoon fennel seeds
- 1 teaspoon salt
- Extra virgin olive oil (EVOO)
Combine all dry ingredients in a coffee grinder (one just used for spices not coffee), grind until a powder is formed. Rub both sides of fish with EVOO and sprinkle with spice rub on both sides.
SAUCE VIERGE INGREDIENTS
- 2 large yellow tomatoes – peeled, seeded, chopped (if you can’t find yellow, use red)
- 1 teaspoon finely chopped Italian flatleaf parsley
- 1 teaspoon finely chopped fresh basil
- 2 cloves finely minced garlic
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- OPTIONAL: 3 coarsely chopped Kalamata olives
- 2 tablespoons fresh lemon juice
- 3 tablespoons EVOO
Pan-sear seasoned seabass in a pre-heated saute pan on medium high heat with a tablespoon EVOO. Depending on the thickness – around a minute to 2 minutes on each side. Set aside.
Lower heat to medium and add EVOO and lemon juice to the pan and stir with wooden spoon until all brown bits are incorporated. Add remaining ingredients and stir until well combined and to heat but not break up tomatoes. You are cooking the sauce briefly – just for a minute or so, just bringing it together until it is hot – season with salt and freshly ground peppercorns to taste.
Place braised spinach in center of plate, top with seabass, and ladle sauce over top. Serve with a blood orange and shaved fennel salad – Enjoy!
September 01, 2016
What could be better for dinner tonight than Shrimp, Scallops, Mussels, Pasta, Cream, and Parmesan Cheese? Nothing!!! I created this dish on the fly one night when I invited a couple friends over for supper last week. Since it was spur-of-the-moment, I had to use things I naturally had in my pantry, fridge, and freezer…I didn’t even have to go to the store.
This pasta dinner was a real hit and I wanted to share it with you so you can share it with your friends and family as well. Remember what Epicurus said: “Look for someone to eat and drink with before looking for something to eat and drink.”
CREAMY PARMESAN SHRIMP & SCALLOP PASTA
- 12 peeled and deveined 16/20 shrimp
- 4 cups thawed Publix brand Patagonian Scallops (small bay scallops)
- 20 mussels, cleaned and beard removed (keep refrigerated until ready for use)
- 1 pound thick spaghetti (feel free to use any pasta you desire, penne will work great too)
- 4 tablespoons butter
- 2 tablespoon extra-virgin olive oil (EVOO)
- 4 tablespoons shaved garlic (very thin sliced garlic)
- ½ teaspoon red pepper flakes
- ½ cup white wine1 teaspoon salt
- 1 cup cream
- 1 cup sliced grape tomatoes
- 4 tablespoons grated parmesan cheese
- 2 tablespoon soft butter
- 2 tablespoon chopped parsley
In a skillet heated on medium high heat, add butter and EVOO, once butter is melted add garlic, wine, red pepper flakes and salt, bring to a boil stirring throughout with a wooden spoon, add cream and salt. Add shrimp and scallops, once seafood is cooked add pasta and tomatoes, and cook for 1 minute stirring constantly, take off heat and toss with 2 tablespoons parmesan cheese, soft butter, and chopped parsley – bowl, arrange mussels, served with grilled lemon, salad, and a slice of Pane Rustica’s French baguette with unsalted butter.
Feel free to add more salt, red pepper flakes, and parmesan cheese to taste.
Our mussel recipe is on our blog – type-in “mussels” into the search box on our blog
Cut 2 lemons in half, dip in sugar and place on hot skillet until browned
June 23, 2016
In my family, when pork was served, my mom always served it with homemade applesauce. So why not go the extra step and brine my pork roast in apple cider? I served this dish last Saturday night to guests with oven roasted root vegetables, and apple sauce and boy-ol-boy was it a hit.
Ask Kevin at Publix meat department on Neptune to prep you a 5 to 6 pound bone in pork loin making sure he cuts the rib bones so it is easier to slice. You want 7 to 8 bones. Kevin has been a friend for many years, he was a butcher at Whaley’s Market (I still shed a tear when I think of them), matter of fact, he is married to Linda Whaley. Tell him you want it like the one he did for me.
- 1 cup light brown sugar
- 1 cups kosher salt
- 2 cups water
- 8 bay leaves
- ½ teaspoon ground coriander
- 1 tablespoon whole peppercorns
- 1 quart unfiltered apple cider (not juice)
- 1 – 7 to 8 bone pork loin (5 to 6 pounds), ribs cut
- 6 Yukon Gold potatoes (about 2 pounds – unpeeled and quartered
- 5 medium red onions, halved, stem ends intact
- 6 carrots peeled and chopped in 2 inch pieces
- Any root vegetable you like will do: parsnips, rutabaga, fennel, butternut squash are all good
- Salt and freshly cracked pepper
- 2 cups beef stock
- 1 cup unfiltered apple cider (not juice)
Bring brown sugar, salt, bay leaves, coriander, peppercorns to a boil in 2 cups of water until the sugar and salt is dissolved. Let cool completely and combine with a quart of apple-cider. Put the liquid, pork loin in a 2.5 gallon Zip-Lock bag, and refrigerate for 24 hours.
Let the roast sit out of the refrigerator for at least one hour to come to room temperature.
After it has marinated the appropriate time, remove the pork loin and pat dry with a paper towel. Liberally salt and pepper the complete pork loin and brown all sides in the same roasting pan you will be using to bake the loin – add a couple tablespoons extra virgin olive oil to sear off pork. You want a nice caramelization on all sides.
Place the seared loin in the middle of the roasting pan (fat side up) with the prepped root vegetables all around the roast, add beef stock and apple cider over the vegetables. Sprinkle a teaspoon of salt and a half teaspoon of pepper directly on the vegetables.
Bake in a pre-heated 400 degree oven until the inside temperature reaches 145 to 150…approximately 60 to 90 minutes – start checking temp after 1 hour. Let stand for 30 minutes prior to slicing. You can serve thinly sliced without the bone, or thick sliced including the bone. Serve with pan juices and homemade applesauce.
Nothing beats homemade applesauce with pork. It’s easy to make…even easier than pie.
- 6 apples: 2 golden delicious, 2 gala, and 2 Macintosh (peeled and cut into 1” cubes)
- ¾ cups sugar
- 1 tablespoon cinnamon (more or less depending on your taste)
Combine all the ingredients in a heavy bottom pot with a lid. Cover and cook on medium low until the apples are very soft. Leave it chunky or grind in a food processor. Served chilled, hot, or room temperature.
June 02, 2016
Fish & Chips are a British staple that is really popular here in the states…and in my house especially. It is truly the most simple and easy dish to prepare and is perfect for any summer indoor or outside occasion. It is a really great party food as well. For catering we cut both the fish and the fries in small bites and served stuffed in a paper cone as a super hors d’oeuvre. People absolutely go nuts for them at every party they are served. They are a huge hit.
- Fresh Fish: Cod, Haddock, Tilapia, Pollock
- All-purpose flour for a light dredging
- Vegetable, canola, or peanut oil
- Kosher Salt for finishing
Fish should be cut in 1” wide strips about 5” to 6” long. Damp the cut fish with a paper towel for the fish should be dry. Lightly dredge fish in flour and shake off any excess flour. This is done to help the batter stick to the fish.
BATTER & FRY
- 2 cups all-purpose flour
- ¼ cup corn starch
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 Heineken beer (or any ale or lager) you prefer
In a mixing bowl add all the dry ingredient and whisk until well blended. Add one 12 ounce bottle of beer and stir with wooden spoon until completely mix. Do not over mix. Put fish into batter and immediately fry fish until golden brown – remove from fryer and dust lightly with Kosher salt and place in a 200 degree oven on a sheet pan lined with a wire rack until ready to serve.
CHIPS (Belgium Twice Fried Potatoes)
- Russet Potatoes (peeled and cut)
The Belgium people really know how to make pomme frites…they are twice fried. The first frying is to cook the potato without browning them in a low-temperature oil (320 degrees). The second frying is for browning and crisping them at a higher heat (375 degrees).
Peel the potatoes and cut them in the size you prefer. Wash, drain, and thoroughly dry the cut potatoes. Fry in small batches at 320 degrees until completely done but not brown. Remove from oil and let cool completely. Once cooled, heat oil to 375 degrees and fry until golden brown and crispy. Dust with Kosher salt immediately after they come from the fryer. Put on a sheet pan with a wire rack and hold batches in a 200 degree oven until ready to serve.
VINEGAR & SAUCES
Malt vinegar, cocktail sauce, tartar sauce, ketchup
What is your favorite way to each fish and chips? Mine is ketchup or tartar sauce. While I love malt vinegar, I never cared for it on my fish & chips. That said, malt vinegar is very British and traditional…so you may want to try it for yourself.
May 05, 2016
In celebration of the Kentucky Derby this week, we are serving up Kentucky Hot Browns.
The Kentucky Hot Brown is an open faced sandwich created in 1926 at the Brown Hotel in Louisville, Kentucky by Chef Fred Schmidt. It consists of toast, turkey, bacon, tomato and a Mornay sauce. It was created as an alternative to the traditional ham and eggs the hotel would serve its late night patrons who were hungry after dancing into the wee hours of the morning.
We will be serving it at numerous catering events this Saturday at Kentucky Derby parties around the bay, both as a passed hors d’oeuvre, and in casserole form. When we served them at Bailey’s Restaurant they were always a HUGE hit.
We make ours with fresh baked turkey, our own candied bacon, topped with heirloom tomatoes and yummy Mornay sauce made with rich gruyere cheese. It is a spectacular dish year round, but especially this weekend honoring the most famous race of them all.
- Pepperidge Farm bread or any hearty thick sliced white bread (toasted) – cut crust off
- Fresh baked turkey breast or a high quality sliced deli turkey
- Sliced heirloom tomatoes
- Candied bacon
- Mornay sauce
- Gruyere cheese for the sauce and extra to top
My preference for this sandwich is always fresh baked turkey. You can buy turkey breast and bake it off covered (butter, salt and pepper) in a 325 degree oven until done. Or Sam’s and Costco sell a fried turkey breast (or even pre-cooked sliced turkey breast) that is good as well. Last resort is deli turkey. It’s ok to use. I prefer the sliced turkey breast from either Wright’s Gourmet (yes they sell it sliced and it beats all others), or Boars Head from Publix.
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon nutmeg
- 4 ounces grated Gruyere cheese
Melt butter in medium size saucepan over medium-high heat. Add flour and cook whisking constantly until the flour roux is pale yellow…do not brown. Slowly whisk in milk and stir until the sauce thickens. Once the sauce thickens, add remaining ingredients on low heat. Cook for approximately 4 to 5 minutes.
- Thick sliced Applewood smoked bacon (or your favorite kind of thick sliced bacon)
- 1 tablespoon light brown sugar for each slice of bacon
- Light sprinkling of cayenne pepper
On a sheet pan with bacon side-by-side, press brown sugar into each slice. Sprinkle with cayenne pepper. Bake at 350 until crispy. I line my sheet pan with aluminum foil for easy clean-up, or use a baking rack that fits inside the sheet pan lined with aluminum foil. This is the best method for it helps eliminate greasy bacon.
Thick slice heirloom, beefsteak, or any other high quality tomato you prefer. Once sliced, place on a medium hot non-stick skillet brushed with butter for approximately 10 seconds on each side – just long enough to heat it up slightly.
Removed crust from bread and toast. Top with warm or room temperature sliced turkey, sliced tomato, hot Mornay sauce, 2 slices bacon crisscrossed, and grated Gruyere piled in the middle. Broil until browned. Serve hot.
For Passed Hors d’oeuvers: Slice crust-less Pepperidge Farm bread in quarters. Toast. Top with room temperature or warm turkey (deli is fine), a spoonful of hot Mornay sauce, a 1” square candied bacon, one half cherry or grape tomato. Sprinkle with grated Gruyere cheese and broil until melted. Serve hot.
Hot Browns For A Crowd: This is a real crowd pleasure. Butter a casserole dish. Line with toasted crust-less bread, top with turkey, tomato, candied bacon, Mornay sauce (to completely cover), and lots of grated Gruyere cheese. Bake at 350 degrees for 30 minutes or until it is bubbly golden brown. Serve hot.
March 17, 2016
AWW – Corned Beef & Cabbage!!! One of my favorite times of the year is St. Patrick’s Day because I can eat my fill of Corned Beef and Cabbage. My mom was from Boston and she would call it a “New England Boil Dinner.” I call it just plain good.
This is such an easy meal to prepare. While the beef takes time to cook, it is more-or-less a passive meal to prepare – so you can go shopping, wash the dog, ride a bike, write a letter, or anything else you may want to do while it cooks.
I’ve searched many places in the Tampa Bay area for the BEST Corned Beef and Cabbage – and while most would think (and hope) that an Irish Pub would be the natural fit – I have literally ordered CB& Cabbage dinners from multiple locations – and I have found Wright’s Gourmet to put out the best most consistent one in the area. I’d love to hear where you enjoy corned beef and cabbage. Shoot me an email at RobertKimBailey@hotmail.com.
- Corned Beef
- ½ cup brown sugar
- ½ cup honey
- Whole small onions
- New red potatoes
It is important to completely wash off the corned beef prior to cooking. Place in large pot and cover with water two inches above the corned beef. Add seasoning packet. Cook on high heat until it comes to a boil. Once it boils turn heat to medium to simmer – can take as long as 3 hours depending on how large your beef is and how many pieces you are cooking.
While the corned beef cooks, Peel and slice carrots on the bias. You want your pieces to be equal in size. I like to leave the skins on my potatoes for corned beef and cabbage – but that is solely up to you…so peel them if desired. If you buy the smaller potato leave them whole – if larger, cut in quarters. Peel small to medium onions leaving whole. Slice the cabbage in quarters. I leave the core in tack making it easier to remove from pot.
Once the corned beef is cooked – take out. Turn heat to high. Once the water is boiling add carrots, potatoes, and onions to the same water, cook until fork tender. Take out.
Add cabbage to the same water and cook until fork tender. Take out when done and arrange all vegetables nicely on a platter. My dad would always save the broth and drink it – calling it “pot liquor.” It is very good.
Pre-heat your oven to 450 degrees. When the vegetables are cooking combine the honey and brown sugar and spread evenly over the top of the corned beef. Place on a baking sheet lined with aluminum foil and bake for 10 to 15 minutes until a brown caramelization occurs – much like the picture(s). Let cool 20 minutes,
It is important to slice the corned beef against the grain…otherwise it will be tough as nails.
SERVING & PRESENTATION
Place cabbage on a large platter surrounded by the carrots, onions, and potatoes. Top with sliced corned beef. My mom always served Guldens Spicy Brown Mustard – and we dipped both the corned beef and the vegetables in the mustard – and put some Texas Pete Pepper Vinegar on our cabbage. I just love this meal.