Add a global twist to family favorites. In this recipe, all-American comfort food becomes a brand-new dish by using a few Spanish ingredients.
Ingredients:
1/4 cup olive oil
3/4 cup diced yellow onion
2 garlic cloves, minced
2 cups (12 oz.) diced Spanish chorizo
1 1/2 cups Bomba rice
Pinch of saffron
1 bay leaf
1/2 cup dry sherry, preferably Manzanilla
4 cups water
1 cup heavy cream
2 cups (9 oz.) coarsely grated soft Spanish goat cheese
Kosher salt, to taste
1 1/2 cups (4 1/2 oz.) grated Manchego cheese
2 Tbs. chopped fresh chives
Directions:
Preheat a broiler.
In a large sauté pan over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until tender, 5 to 6 minutes. Increase the heat to medium-high, add the chorizo and cook for 2 to 3 minutes. Add the rice, saffron and bay leaf. Cook, stirring frequently, until the rice is translucent, about 3 minutes. Add the sherry and cook until absorbed.
Reduce the heat to medium. Add the water 1 cup at a time, stirring constantly until each addition has been absorbed and the rice is just al dente, about 20 minutes. Add the cream and cook, stirring, for 3 minutes. Remove from the heat. Fold in the goat cheese and season with salt. Transfer the rice to a casserole dish or large fry pan and sprinkle the Manchego on top. Broil until the cheese is golden brown, about 8 minutes. Let rest for 5 to 10 minutes. Garnish with the chives. Serves 6 to 8.
Recipe by Chef Michael Voltaggio
Wednesday, June 8, 2011
Spoonable Corn Bread with Beans
Williams Sonoma
This Southern-inspired dish combines the best of both worlds: spicy baked beans and a soft, custardy spoon bread. If you cook the beans in advance, gently warm them before topping with the spoon bread batter and baking.
Ingredients:
For the beans:
1 lb. navy beans
1 meaty ham hock
4 garlic cloves, peeled and halved
2 bay leaves
2 Tbs. vegetable oil
2 cups diced yellow onions
For the baked bean spice mix:
1 cup blackstrap molasses (unsulphured)
1/2 cup firmly packed light brown sugar
1 cup ketchup
2 Tbs. Worcestershire sauce
1 Tbs. dry mustard
2 Tbs. coarse or kosher salt
Pinch of ground cloves
1/4 tsp. ground cinnamon
1/2 tsp. coarsely ground black pepper
For the spoon bread:
1 cup yellow cornmeal (preferably finely ground)
1 1/2 tsp. coarse or kosher salt, plus a pinch
1 1/2 Tbs. sugar
Pinch of cayenne pepper
3 cups milk
3 Tbs. unsalted butter
4 extra-large eggs, separated
2 tsp. baking powder
Directions:
To prepare the beans, pick over the beans and discard any misshapen ones and stones. Rinse the beans and drain. Place in a 6-quart ovenproof stockpot or a 5 1/2-quart Dutch oven and add water to cover the beans by 2 inches. Bring to a boil over medium-high heat, then cover, remove from the heat and let stand for 1 hour.
Drain the beans, cover with fresh water, and add the ham hock, garlic and bay leaves. Bring to a low simmer over medium heat. Cook, stirring occasionally, until the beans are tender but not mushy, 45 to 60 minutes. To test for doneness, use a large spoon to remove several beans and blow directly on them. If they’re done, a few quick puffs will pucker the skin, almost removing it.
Place a colander over a large bowl and strain the beans, reserving the cooking liquid. Remove the ham hock, place on a cutting board and let cool. When the ham hock is cool enough to handle, slice through the rind, peel off in a single layer and reserve. Remove any meat and coarsely chop, discarding the bone and tendon. Set aside.
Preheat an oven to 300ºF.
Rinse out the pot and place on the stovetop over medium heat. Pour in the vegetable oil and add the onions. Cook, stirring occasionally, until the onions are slightly translucent and just tender, 5 to 7 minutes; do not allow them to brown.
To prepare the spice mix, in a bowl, stir together the molasses, brown sugar, ketchup, Worcestershire sauce, mustard, salt, cloves, cinnamon and black pepper. Add the spice mix to the pot with the onions, stirring well to incorporate, and bring to a simmer. Add the beans, 4 cups of the reserved cooking liquid, the ham hock meat and rind, and stir to incorporate. Bring to a simmer, then cover the pot and transfer to the oven. Bake until the beans are very tender, 3 to 4 hours. Remove and discard the bay leaves and ham hock rind. If there is too much liquid in the beans, strain them, reserving the liquid, and add it back into the pot in 1/2-cup increments to reach the desired consistency.
Increase the oven temperature to 350ºF.
To prepare the spoon bread topping, in a small bowl, stir together the cornmeal, the 1 1/2 tsp. salt, the sugar and cayenne pepper. In a saucepan over high heat, scald the milk. Reduce the heat to low and whisk in the cornmeal mixture. Switch from a whisk to a wooden spoon or rubber spatula and add the butter, stirring constantly until smooth, 8 to 10 minutes. Remove the pan from the heat and stir with the spoon or spatula to incorporate the egg yolks and baking powder. In a bowl, using an electric mixer, beat the egg whites with a pinch of salt until soft peaks form, then fold into the cornmeal mixture.
Spoon the warm baked beans into a 9-inch square baking dish, spreading them evenly. Top with the spoon bread batter, leaving a 1/2-inch border uncovered around the edges. Place the baking dish on a foil-lined baking sheet. Transfer to the oven and bake, rotating the baking sheet 180 degrees halfway through the baking time, until the top of the spoon bread is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Serves 8 to 10.
Recipe courtesy of the Workshop Kitchen.
This Southern-inspired dish combines the best of both worlds: spicy baked beans and a soft, custardy spoon bread. If you cook the beans in advance, gently warm them before topping with the spoon bread batter and baking.
Ingredients:
For the beans:
1 lb. navy beans
1 meaty ham hock
4 garlic cloves, peeled and halved
2 bay leaves
2 Tbs. vegetable oil
2 cups diced yellow onions
For the baked bean spice mix:
1 cup blackstrap molasses (unsulphured)
1/2 cup firmly packed light brown sugar
1 cup ketchup
2 Tbs. Worcestershire sauce
1 Tbs. dry mustard
2 Tbs. coarse or kosher salt
Pinch of ground cloves
1/4 tsp. ground cinnamon
1/2 tsp. coarsely ground black pepper
For the spoon bread:
1 cup yellow cornmeal (preferably finely ground)
1 1/2 tsp. coarse or kosher salt, plus a pinch
1 1/2 Tbs. sugar
Pinch of cayenne pepper
3 cups milk
3 Tbs. unsalted butter
4 extra-large eggs, separated
2 tsp. baking powder
Directions:
To prepare the beans, pick over the beans and discard any misshapen ones and stones. Rinse the beans and drain. Place in a 6-quart ovenproof stockpot or a 5 1/2-quart Dutch oven and add water to cover the beans by 2 inches. Bring to a boil over medium-high heat, then cover, remove from the heat and let stand for 1 hour.
Drain the beans, cover with fresh water, and add the ham hock, garlic and bay leaves. Bring to a low simmer over medium heat. Cook, stirring occasionally, until the beans are tender but not mushy, 45 to 60 minutes. To test for doneness, use a large spoon to remove several beans and blow directly on them. If they’re done, a few quick puffs will pucker the skin, almost removing it.
Place a colander over a large bowl and strain the beans, reserving the cooking liquid. Remove the ham hock, place on a cutting board and let cool. When the ham hock is cool enough to handle, slice through the rind, peel off in a single layer and reserve. Remove any meat and coarsely chop, discarding the bone and tendon. Set aside.
Preheat an oven to 300ºF.
Rinse out the pot and place on the stovetop over medium heat. Pour in the vegetable oil and add the onions. Cook, stirring occasionally, until the onions are slightly translucent and just tender, 5 to 7 minutes; do not allow them to brown.
To prepare the spice mix, in a bowl, stir together the molasses, brown sugar, ketchup, Worcestershire sauce, mustard, salt, cloves, cinnamon and black pepper. Add the spice mix to the pot with the onions, stirring well to incorporate, and bring to a simmer. Add the beans, 4 cups of the reserved cooking liquid, the ham hock meat and rind, and stir to incorporate. Bring to a simmer, then cover the pot and transfer to the oven. Bake until the beans are very tender, 3 to 4 hours. Remove and discard the bay leaves and ham hock rind. If there is too much liquid in the beans, strain them, reserving the liquid, and add it back into the pot in 1/2-cup increments to reach the desired consistency.
Increase the oven temperature to 350ºF.
To prepare the spoon bread topping, in a small bowl, stir together the cornmeal, the 1 1/2 tsp. salt, the sugar and cayenne pepper. In a saucepan over high heat, scald the milk. Reduce the heat to low and whisk in the cornmeal mixture. Switch from a whisk to a wooden spoon or rubber spatula and add the butter, stirring constantly until smooth, 8 to 10 minutes. Remove the pan from the heat and stir with the spoon or spatula to incorporate the egg yolks and baking powder. In a bowl, using an electric mixer, beat the egg whites with a pinch of salt until soft peaks form, then fold into the cornmeal mixture.
Spoon the warm baked beans into a 9-inch square baking dish, spreading them evenly. Top with the spoon bread batter, leaving a 1/2-inch border uncovered around the edges. Place the baking dish on a foil-lined baking sheet. Transfer to the oven and bake, rotating the baking sheet 180 degrees halfway through the baking time, until the top of the spoon bread is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Serves 8 to 10.
Recipe courtesy of the Workshop Kitchen.
Bryan Voltaggio's One Hour Memphis Ribs
Williams Sonoma
Ribs rule at Charles Vergos’ Rendezvous, a basement barbecue joint in Memphis, TN, where pork ribs are mopped with vinegar and cooked on an open charcoal fire. In Chef Bryan Voltaggio’s spin on that preparation, he seasons baby back ribs with a medley of spices and quick-cooks them in a pressure cooker, then smokes them on an outdoor barbecue.
Ingredients:
1/4 cup kosher salt
2 Tbs. freshly ground pepper
Zest of 1 lemon
1 Tbs. paprika
1 1/2 tsp. garlic powder
1 1/2 tsp. fresh oregano leaves, minced
1 1/2 tsp. piment d’Espelette
3/4 tsp. fresh thyme leaves, minced
1/2 tsp. ground allspice
3/4 tsp. celery seed
1 1/2 tsp. toasted and ground coriander seed
1 1/2 tsp. toasted and ground fennel seed
1 1/2 cups water
1/4 cup Sir Kensington’s scooping ketchup
3 1/2 lb. pork baby back ribs, cut into 3- or 4-bone slabs
Directions:
In a bowl, stir together the salt, pepper, lemon zest, paprika, garlic powder, oregano, piment d’Espelette, thyme, allspice, celery seed, coriander and fennel.
Prepare a grill for indirect grilling over medium-high heat. If using a gas grill, set a smoker box filled with hickory chips over direct heat.
In the base of a 10-quart stovetop pressure cooker, stir together the water, ketchup and 2 Tbs. of the spice mixture; reserve the remaining mixture. Place the ribs, bone side down, in the pressure cooker. Close and lock the lid and bring up to high pressure over high heat. Reduce the heat to medium-low and cook for 15 minutes. Remove from the heat and let the pressure dissipate naturally, about 10 minutes. Carefully remove the lid and transfer the ribs to a steel grill roaster set on a baking sheet. Pour the cooking sauce from the pressure cooker into a basting pot or liquid measuring cup. Brush the meaty side of the ribs with the sauce.
Set the roaster on the grill over indirect heat. Cover the grill and cook for 15 to 20 minutes, brushing the ribs every 5 minutes with the sauce. Transfer the ribs to a cutting board and sprinkle with the remaining spice mixture. Cut into individual ribs and serve immediately. Serves 4.
Recipe by Chef Bryan Voltaggio, inspired by Charles Vergos’ Rendezvous, Memphis, TN.
Ribs rule at Charles Vergos’ Rendezvous, a basement barbecue joint in Memphis, TN, where pork ribs are mopped with vinegar and cooked on an open charcoal fire. In Chef Bryan Voltaggio’s spin on that preparation, he seasons baby back ribs with a medley of spices and quick-cooks them in a pressure cooker, then smokes them on an outdoor barbecue.
Ingredients:
1/4 cup kosher salt
2 Tbs. freshly ground pepper
Zest of 1 lemon
1 Tbs. paprika
1 1/2 tsp. garlic powder
1 1/2 tsp. fresh oregano leaves, minced
1 1/2 tsp. piment d’Espelette
3/4 tsp. fresh thyme leaves, minced
1/2 tsp. ground allspice
3/4 tsp. celery seed
1 1/2 tsp. toasted and ground coriander seed
1 1/2 tsp. toasted and ground fennel seed
1 1/2 cups water
1/4 cup Sir Kensington’s scooping ketchup
3 1/2 lb. pork baby back ribs, cut into 3- or 4-bone slabs
Directions:
In a bowl, stir together the salt, pepper, lemon zest, paprika, garlic powder, oregano, piment d’Espelette, thyme, allspice, celery seed, coriander and fennel.
Prepare a grill for indirect grilling over medium-high heat. If using a gas grill, set a smoker box filled with hickory chips over direct heat.
In the base of a 10-quart stovetop pressure cooker, stir together the water, ketchup and 2 Tbs. of the spice mixture; reserve the remaining mixture. Place the ribs, bone side down, in the pressure cooker. Close and lock the lid and bring up to high pressure over high heat. Reduce the heat to medium-low and cook for 15 minutes. Remove from the heat and let the pressure dissipate naturally, about 10 minutes. Carefully remove the lid and transfer the ribs to a steel grill roaster set on a baking sheet. Pour the cooking sauce from the pressure cooker into a basting pot or liquid measuring cup. Brush the meaty side of the ribs with the sauce.
Set the roaster on the grill over indirect heat. Cover the grill and cook for 15 to 20 minutes, brushing the ribs every 5 minutes with the sauce. Transfer the ribs to a cutting board and sprinkle with the remaining spice mixture. Cut into individual ribs and serve immediately. Serves 4.
Recipe by Chef Bryan Voltaggio, inspired by Charles Vergos’ Rendezvous, Memphis, TN.
Bryan Voltaggio's Pulled Pork Sandwiches
Compliments of Williams-Sonoma.
True Kansas City barbecue is pit-cooked low and slow and spiced with smoky-sweet tomato sauce. Crispy burnt ends are a local legend. Inspired by the burnt ends at Danny Edwards Blvd. BBQ in Kansas City, MO, chef Bryan Voltaggio created these pulled pork sandwiches so you can replicate that smoky, spicy flavor at home.
Ingredients:
1/4 cup lightly packed dark brown sugar
2 Tbs. kosher salt
2 Tbs. paprika
1 Tbs. freshly ground pepper
1 tsp. dried thyme
2 tsp. ground coriander
1 Tbs. dried English mustard
2 tsp. ground fennel seed
2 tsp. garlic powder or onion powder
1 pork shoulder, 3 to 4 lb.
6 garlic cloves, peeled
1 1/2 cups apple juice
1/2 cup water
Soft white dinner rolls for serving
Cowtown barbecue sauce for serving
Directions:
In a bowl, stir together the brown sugar, salt, paprika, pepper, thyme, coriander, dried mustard, fennel and garlic powder. Score a diamond pattern on the fatty side of the pork. Insert the knife tip into the pork to create 6 small pockets, spacing them evenly. Insert 1 garlic clove into each pocket. Generously rub the pork on all sides with 6 to 8 Tbs. of the spice mixture; reserve the remaining mixture. Wrap the pork with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
Preheat an oven to 350°F.
Remove the plastic wrap from the pork. Place the pork, fat side up, in the oven-safe insert of a slow cooker. Transfer to the oven and roast until the top of the pork starts to crisp, 45 to 60 minutes. Transfer the insert to the slow-cooker base and add the apple juice and water. Cover and cook on low according to the manufacturer’s instructions, turning the pork occasionally, until the meat pulls apart easily with a fork, 6 to 7 hours.
Transfer the pork to a deep bowl. Using 2 forks, pull the meat apart into large shreds or, using a cleaver, chop it into large chunks. Cover the bowl with plastic wrap. Using a handheld smoking gun, smoke with 2 to 3 chambers of applewood chips. Let stand for 5 to 10 minutes.
Strain the cooking sauce into a bowl. Ladle 1/2 to 3/4 cup sauce over the pork. Stir in 1 to 2 tsp. of the reserved spice mixture. Serve immediately with rolls and barbecue sauce. Serves 6 to 8.
Recipe by Chef Bryan Voltaggio, inspired by Danny Edwards Blvd. BBQ, Kansas City, MO.
True Kansas City barbecue is pit-cooked low and slow and spiced with smoky-sweet tomato sauce. Crispy burnt ends are a local legend. Inspired by the burnt ends at Danny Edwards Blvd. BBQ in Kansas City, MO, chef Bryan Voltaggio created these pulled pork sandwiches so you can replicate that smoky, spicy flavor at home.
Ingredients:
1/4 cup lightly packed dark brown sugar
2 Tbs. kosher salt
2 Tbs. paprika
1 Tbs. freshly ground pepper
1 tsp. dried thyme
2 tsp. ground coriander
1 Tbs. dried English mustard
2 tsp. ground fennel seed
2 tsp. garlic powder or onion powder
1 pork shoulder, 3 to 4 lb.
6 garlic cloves, peeled
1 1/2 cups apple juice
1/2 cup water
Soft white dinner rolls for serving
Cowtown barbecue sauce for serving
Directions:
In a bowl, stir together the brown sugar, salt, paprika, pepper, thyme, coriander, dried mustard, fennel and garlic powder. Score a diamond pattern on the fatty side of the pork. Insert the knife tip into the pork to create 6 small pockets, spacing them evenly. Insert 1 garlic clove into each pocket. Generously rub the pork on all sides with 6 to 8 Tbs. of the spice mixture; reserve the remaining mixture. Wrap the pork with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
Preheat an oven to 350°F.
Remove the plastic wrap from the pork. Place the pork, fat side up, in the oven-safe insert of a slow cooker. Transfer to the oven and roast until the top of the pork starts to crisp, 45 to 60 minutes. Transfer the insert to the slow-cooker base and add the apple juice and water. Cover and cook on low according to the manufacturer’s instructions, turning the pork occasionally, until the meat pulls apart easily with a fork, 6 to 7 hours.
Transfer the pork to a deep bowl. Using 2 forks, pull the meat apart into large shreds or, using a cleaver, chop it into large chunks. Cover the bowl with plastic wrap. Using a handheld smoking gun, smoke with 2 to 3 chambers of applewood chips. Let stand for 5 to 10 minutes.
Strain the cooking sauce into a bowl. Ladle 1/2 to 3/4 cup sauce over the pork. Stir in 1 to 2 tsp. of the reserved spice mixture. Serve immediately with rolls and barbecue sauce. Serves 6 to 8.
Recipe by Chef Bryan Voltaggio, inspired by Danny Edwards Blvd. BBQ, Kansas City, MO.
Michael Voltaggio's Texas Short Rib
Taken from Williams Sonoma magazine.
Great beef, pit-smoked over oak or mesquite, is the trademark of Smitty’s Market in Lockhart, TX. Chef Michael Voltaggio pays tribute to this incredible meat with these boneless beef short ribs. To speed preparation, they’re cooked in a pressure cooker along with Texas lager, then finished off on a backyard grill.
Ingredients:
1/4 cup BBQ seasoning
1/4 cup hickory smoked sea salt
2 Tbs. granulated honey
2 lb. boneless short rib plate or 2 lb. individual boneless short ribs
1/4 cup vegetable oil
4 bottles (each 12 fl. oz.) Lone Star or other lager beer
White sandwich bread for serving
Cheddar cheese slices for serving
Directions:
In a small bowl, stir together the BBQ seasoning, smoked sea salt and granulated honey.
Rub the short ribs all over with the oil and coat completely with about 6 Tbs. of the spice mixture; reserve the remaining mixture.
Pour the beer into the base of a 10-quart stovetop pressure cooker and add the short ribs. Close and lock the lid and bring up to high pressure over high heat. Reduce the heat to medium-low and cook for 1 hour. Remove from the heat. To release the pressure, run cold water over the lid, then remove the lid. Transfer the ribs to a steel grill fry pan and reserve the cooking sauce.
Prepare a grill for indirect grilling over medium-high heat. If using a gas grill, set a smoker box filled with hickory chips over direct heat.
Set the fry pan on the grill over indirect heat. Cover the grill and cook for 10 minutes. Turn the ribs over, cover the grill and cook for 10 minutes more, adding additional hickory chips as needed.
Transfer the ribs to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Thinly slice the ribs and mop with some of the cooking sauce. Sprinkle with the remaining spice mixture, if desired. Serve immediately with white sandwich bread, cheddar cheese and extra sauce for dipping. Serves 4 to 6.
Recipe by Chef Michael Voltaggio, inspired by Smitty’s Market, Lockhart, TX
Great beef, pit-smoked over oak or mesquite, is the trademark of Smitty’s Market in Lockhart, TX. Chef Michael Voltaggio pays tribute to this incredible meat with these boneless beef short ribs. To speed preparation, they’re cooked in a pressure cooker along with Texas lager, then finished off on a backyard grill.
Ingredients:
1/4 cup BBQ seasoning
1/4 cup hickory smoked sea salt
2 Tbs. granulated honey
2 lb. boneless short rib plate or 2 lb. individual boneless short ribs
1/4 cup vegetable oil
4 bottles (each 12 fl. oz.) Lone Star or other lager beer
White sandwich bread for serving
Cheddar cheese slices for serving
Directions:
In a small bowl, stir together the BBQ seasoning, smoked sea salt and granulated honey.
Rub the short ribs all over with the oil and coat completely with about 6 Tbs. of the spice mixture; reserve the remaining mixture.
Pour the beer into the base of a 10-quart stovetop pressure cooker and add the short ribs. Close and lock the lid and bring up to high pressure over high heat. Reduce the heat to medium-low and cook for 1 hour. Remove from the heat. To release the pressure, run cold water over the lid, then remove the lid. Transfer the ribs to a steel grill fry pan and reserve the cooking sauce.
Prepare a grill for indirect grilling over medium-high heat. If using a gas grill, set a smoker box filled with hickory chips over direct heat.
Set the fry pan on the grill over indirect heat. Cover the grill and cook for 10 minutes. Turn the ribs over, cover the grill and cook for 10 minutes more, adding additional hickory chips as needed.
Transfer the ribs to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Thinly slice the ribs and mop with some of the cooking sauce. Sprinkle with the remaining spice mixture, if desired. Serve immediately with white sandwich bread, cheddar cheese and extra sauce for dipping. Serves 4 to 6.
Recipe by Chef Michael Voltaggio, inspired by Smitty’s Market, Lockhart, TX
Subscribe to:
Posts (Atom)