Capellini w/Lemon Garlic Shrimp and Anchovies with my Big Brother!

As hectic as schedules can get between balancing our personal work and family, it's nice to know we can touch base and share laughs with our siblings on an occasion or two.  "Time waits for no Man" is not just a euphemism, and each second, minute, hour is as precious and un-promised as the next.  I had not conversed with or seen my brother Ken, uber best friend and cut up buddy, in more than a month of Sunday's.  He dropped by the house to see the family and we were all surprised and elated at his arrival.  Oftentimes, Ken is super wrapped up with his own family's to do's, and doesn't get to take time for himself and his own sanity in the zoo that is our personal lives very often.  He shares his thoughts periodically, but more often than not, the build-up of anxiety is to the point where he has to 'escape' just for peace of mind.  We don't probe or try to give him sanctimonious advise, rather divert his attention with our candor and a memorable meal among friends, which has untold healing properties, especially within a genuine support system, that should be a family unit.  I  visited the supermarket two days prior and had some fresh oysters in shells on hand for a clam bake that never happened, so we needed to get those piggies to the market so to speak or risk having to throw them out.  I put together an impromptu affair with the fresh steamed oysters with all the amenities (butter, lemon wedges, cocktail sauce, Sriracha) and the Capellini or angel hair pasta with lots of fresh garlic, shrimp and lemon, and the rich and delicious implement of anchovies packed in olive oil.  My brother Ken had taken a 20 minute power nap, while letting the movie I insisted he see dawdle on,  Trailer Park of Terror, a hilarious, scary but not really, spoof about a zombie chick who lures people to the trailer park where she lived and ultimately died, scorned by her park mates, and seeking revenge on the passersby who happen to get stuck there! The jury is still out on his critique  of my 'must see' for his entertainment.!LOL When my brother and I get together, television and movies just become background fodder to our conversation, riddled with knee slaps, and "Hey let me tell you's" and "GTFOH"!
Ken woke to his alarm set on his phone and clipped to his T-shirt collar.  By then I finished preparing our late lunch and he was surprised and gracious at the fare that beset him.  We dined and laughed and talked some more, and when we finished lunch, he headed for the door and his daily grind of balancing work and family with a smile and a big hug. I think the rest of his day may have went a little better than the day before and we were happy, laughing and living to do it all over again sometime soon!
Recipe:
1 lb. Capellini, prepared according to instruction, just shy of al dente
1 lb. raw cleaned medium shrimp
1 stick butter
1/4 c. extra virgin olive oil, plus more for drizzling
5 cloves garlic, pressed or finely minced
pinch of red pepper flakes
1 small shallot, thinly sliced
1 lemon, thinly sliced
1 tin anchovies in olive oil
2 tbsp. fresh parley, rough chopped
Parmigiano Reggiano for garnish
SPST
olive oil for drizzling
In a large saute pan melt butter over medium heat and add olive oil.  When the butter forms small bubbles, add garlic and shallot.  Cook several minutes until fragrant, about 5 minutes and add anchovies.  Break down the anchovies with a rubber spatula and stir continuously until they have 'melted' into the garlic butter.  Add shrimp.  Gently cook shrimp until opaque constantly basting in garlic anchovy butter.  Add lemon slices, pepper flakes,Capellini and parsley.  SPST.  Cook for an additional 2 minutes.  Toss to coat.  Garnish with Parmigiano Reggiano and olive oil.  Serves 6-8.

Soothing Cannellini Miso Soup w/Tomatoes and Spinach

Looking for a super simple and delicious soup packed with vitamins and minerals, but easy on effort, this recipe fits the bill.  I came up with this soup during the gloomiest days of the downpours formerly known as hurricane Isaac, during a rainy spell with overcast and lonely looking skies beaming down, daring you to make plans for outdoor commerce.  The base of this soup is chicken broth and red miso, but you can make this a vegetarian  recipe by substituting vegetable broth for the chicken broth.  Miso is a fermented paste made from soybeans and other grains like rice and barley, Chinese in origin.  Red  Miso's  rich color comes from the duration of fermentation, which can be up to a year.  Red Miso is sometimes described as salty with an umami implement.  Miso has a cacophonous amount of benefits including protein, vitamin A, B vitamins like riboflavin, as well as zinc, phosphorous, and manganese.
Another Super power in this recipe is spinach.  Spinach provides vitamins including K and A, folate, iron, calcium, B2, magnesium, dietary fiber, as well as flavanoids or antioxidants and super healthy omega 3 fatty acids, which many people tend to think have to come from fish!!
This recipe is a great mood lifter and provides a bundle of goodies for the mind, body and soul.  Feel free to multiply the omega 3's by stirring in some shelled and deveined shrimp at the end for a super delicious soup fit for any occasion, just throw in some crusty bread for dipping!
4 c. chicken broth
2 c. water mixed with 1/3 c. plus  1 tbsp. Red Miso
1 tsp. cornstarch
1 can cannellini beans, drained and rinsed
2 green onions, thinly sliced
1 clove garlic, pressed or finely minced
1 1/3 c. petite diced tomatoes
1 c. fresh spinach, thinly sliced
Parmesan cheese for garnish
olive oil for drizzling
SPST (Salt and Pepper to Suit your Taste)

Lightly cook green onion and garlic over medium high heat for several minutes until softened, about 3 minutes.  Add liquid and cornstarch, then bring to a boil.  (Mix the cornstarch with about 2 tsp. water before adding to prevent clumping)   Reduce heat to simmer and stir in beans and tomatoes.  Simmer just until beans are warmed through, about 5 minutes.  Stir in Spinach.  SPST.  Garnish with grated Parmesan cheese.  Serve drizzled with olive oil and bread if desired.

Curried and BBQ Baked Chicken

One of the best ways to pack flavor into foods is by layering.  There are a plethora of ingredients that are NOT SALT that can help build the taste of your recipes and push them to new heights.  There are tons of different spices and spice blends that lend depth to veggies and proteins if you don't shy away or be afraid to mix and match.
 Brining involves salt, but the excess is rinsed away and it is primarily used  to make the cells in the protein  dispel  the water and replace it with flavor!  This method makes chicken especially flavorful and I use this practice regularly with consistent success.  This technique coupled with bold and earthy spices like thyme, cumin, allspice, nutmeg, rosemary, tarragon, chervil, Asian and Indian curries and a host of other spices, bring your mediocre meal to magnificent.  I  boosted the flavor profile for this recipe with curry powder.
Curry varies from region to region, but the common ingredients are spices like cumin, turmeric, coriander and fenugreek.  Fenugreek is highly consumed especially in the Middle East and revered for it's medicinal properties in Persia, China and Ethiopia and other countries. It is used in three forms, seeds, dried ground leaves, and whole leaves.   Fenugreek has exhibited anti-diabetic effects, as well the ability to help new mothers produce milk, similar to the hormone in our bodies oxytocin and aiding in joint/arthritis related pain, the list goes on.  Different cultures have varying ingredient in their curries, but it is agreeable that the overall influence came from the Middle East.
I start by brining the chicken in a kosher salt and water solution for at least 30 minutes.  Then I rubbed the chicken with a curry /olive oil blend and let it marinate for a couple of hours.
When ready, I roasted the chicken at 400*F until the skin is crisp and and the juices clear, about 40 minutes for leg quarters.
Once cooked through, I painted the chicken with a sultry BBQ sauce.  The base is store bought and I add several ingredients like brown sugar, seasoned rice vinegar and Worcestershire sauce to round it out.

Baste the chicken for about 30 minutes in the oven at 350*F, covered with foil to retain moisture, for a very tender and flavorful main dish.  Uncover for last 5 minutes of baking to help sauce adhere even more to the chicken.  Works well with pork too!

Neillio's Mid-East Southern Corn Pudding!

Growing up in the south consists of certain culinary givens.  Homemade breads, potato salad, macaroni salad, chicken and dumplings, fried and baked chicken, country hams, to name a few.  Corn in any fashion is also a mainstay partly because of it's abundance and ability to take on so many forms.  Corn is prevalent in our culture and is one of the key reasons the early settlers didn't starve to death.  For that, we can thank the Native Americans, who introduced and taught our ancestors from Europe how to plant, grow and prepare corn in a myriad of ways to be consumed.  We can thank the Europeans for bringing us the milk, eggs, cream and leavening agents, which bring me to the recipe at hand. Corn pudding has always been a menu item in our family, especially around special meals and holiday times since I could remember.   For my family, corn pudding was an affordable dish that could be prepared and be considered a dessert item.  My mother would also prepare chocolate and vanilla rice puddings.  These items could be made with items on hand and still remain within the family's food budget, considering how many of us there were to feed. Corn pudding is prepared as a savory side in many regions including directly above, below and beside Virginia. Virginia is relatively where the "south" begins as compared to the upper states, but not so much that we have the same cultural foods fan fare!  Virginia has corn, peanuts and country ham as three  solid components and exports.  I like to call where we live "Middle Eastern Southern" because we share culinary interests and ingredients with both the north and south respectively.
 My sister Gayle recalls when she was a young girl, sitting vigilantly at the table whilst mom made corn pudding and the aromas of vanilla, cinnamon and comforting oven heat permeated the air and filled her mind and soul with those pleasant, loving yet nostalgic smells.  I have long since taken over the reigns as the sister that prepares the recipes that mom used to cook for our family.  She trusts my recipes and judgement, and enjoys being able to just sit back and still have things in a manner that's consistent with the way she herself would have done them.  I really enjoy preparing this recipe and my nephews especially love my corn pudding and they're in their early to mid twenties, so it can definitely be considered a recipe of interest for the masses, young and old.
Ole' Fashioned Corn Pudding 
6 c. whole kernel corn
4 c. creamed corn
1/4 c. flour
1/2 stick butter
1 can evaporated milk
1/2 c. granulated sugar
1/2 c. packed light brown sugar
2 eggs
2 tsp. pure vanilla extract
fresh nutmeg
SPST
olive oil for drizzling
Preheat oven to 375*F
Melt butter in medium saucepot over mediun high heat,  cook flour for about minute.  Remove from heat.
Add milk, sugar and creamed corn, place back over heat, and stir until thickened, about 3 minutes.
Remove from heat and add whole corn, vanilla, and freshly grated nutmeg, about 1 tsp.
Temper in eggs.  SPST
Place in suitable sized baking dish greased with drizzled olive oil.  Cover tightly with foil and bake until set, about 45 minutes.  Remove foil and continue to bake until slightly golden, about 15 minutes.  Let rest slightly before serving.

Spicy Chicken Sausage Tart-lets w/ Quick Blueberry Compote

I took blueberries to the wild side yesterday, by combining them with non typical ingredients to create an extraordinary appetizer for entertaining.  I know you're probably thinking  "Blueberries and Chicken Sausage, Ewww!", but surprisingly enough, the ingredients complement each other's flavor profiles rather well.  The main ingredient is a gourmet and organic chicken sausage by Aidell's, that I happened across in the supermarket.  They were quite expensive at $6 for 12 oz., so I wanted to make the most of the protein, and prepare it in a manner which many can enjoy the small amount.  The sausage is flecked with mango, jalapeno and cilantro, so I wanted to match the sweet/spicy interior with a sauce or glaze-like element to bring out components without being sickly sweet to unappetizing.  Wild Blueberries are not really sweet Per Se, so I could manipulate them with a few ingredients to give them directional purpose, that is complementing the mango in the sausage and creating the idea of a blueberry filling that would be consistent with a savory tart, even though it would appear to be a sweet one. I actually added Agave nectar to impart a subtle sweetness and to offset the spicy aspect of the jalapeno, making it kid-friendly.  I received positive reviews even from my 4 year old, and the adults enjoyed the outcome a well.  This recipe was fun to prepare and is a great way to get the conversation going at your next get together!
1 roll out pie crust
9 oz. Aidell's organic chicken sausage w/mango, jalapeno and cilantro, cut into 24 pieces
1/3 c. wild blueberries, if frozen, thawed
2 tsp. Agave nectar
1 tsp. cornstarch
1 tsp. seasoned rice vinegar
SPST
olive oil for drizzling
Preheat oven to 400* F.
Unroll pie crust and using a cutout the same size as the diameter of a shot glass, make 24 circles to press into an ungreased mini muffin pan.
Bake until golden, about 4 minutes, remove from pan to cool.
Meanwhile, in a small saute or non stick pan over medium high heat,
drizzle pan with olive oil and add sausage pieces.  Brown on both sides, until golden, about 3 minutes. SPST.
While sausage is browning combine blueberries with remaining ingredients in a small bowl and stir to combine.
Pour over sausages once browned and bring to boil, tossing to coat.  Once sauce has thickened, remove from heat., about 15 seconds.

Assembly:  Nestle a sausage bite into each tart-let shell and distribute the blueberry compote equally among portions. Garnish with parsley or cilantro.
Makes 24.

I want to give a huge HAPPY BIRTHDAY TO MY BABY GIRL BRONWYN, WHO TURNED 5 TODAY!!  MOMMY, GENESIS AND THE WHOLE FAMILY LOVES YOU BABE!

Panza de Res y Chile Ajo!

Sunday was a 'lab' day for  me as I like to call them.  Lab consists of going into the kitchen to try creating something out of my comfort zone and expanding my horizons and knowledge of the cuisine of different cultures.  Sunday was exploring more traditional Mexican cuisine outside of the 'cookie cutout' of simply  tacos and guacamole.  I had never made a mole or any of the labor intensive and complex sauces, so I had an adventure in preparing a traditional Red Chile and Garlic sauce, normally seen smothering  enchiladas and topped with Cotija and sliced onion.  I adapted the recipe from Saveur issue #149, graciously shared by a chef at El Naranjo in Austin Texas .  Instead of using Serrano chiles,  I used Thai chilies for a deep heat flavor profile, and instead of  plum tomatoes, Roma.  The sauce took  about 2 hours to make, but when I finished, I could smell and taste it's signature smoky complexity, which I'd experienced in dishes from Mexican restaurants in the past.  The aromas and the gorgeous color was satisfaction enough!  I paired my sauce with Panza de Res or Scalded Beef Tripe.  I boiled the tripe in a seasoned broth for about 2 1/2 hours to tenderize and create depth in the flavor.  I then cut the tripe into large strips, and in turn , smaller strips, until they were uniform and about 2 inches long and 1/2 inch across.  I breaded and deep fried the strips and served them with the Chile Ajo and lemon wedges for an appetizer presentation, then with seasoned Jasmine Rice as a main course.  Both dishes were Crazy Delicious!!  Don't be afraid to step outside the taco shell 'box' and go for the hearty, soul stirring heart of more diverse dishes that truly reflect the essence  of Mexican Cuisine!!

Blue Plate Special, Meatloaf!

This recipe  exhibits  the versatility of the meatloaf. There are a plethora of ways which they may be prepared with unlimited ingredient choices. I like this version which includes good quality ground beef and pork, and pepperoni crisped in the microwave to resemble bacon crumbles. Additionally, I really load this one up with fresh veggies, herbs, and fresh bread crumbs that lend to the confetti moniker. My daughter Genesis really loves it too. That was my inspiration for writing this recipe to share with others. This meatloaf makes for great sandwiches later hot or cold and reheats very well covered with paper towels in the microwave.

• 1.5 lb. good quality ground beef
• 1 lb. fresh ground pork
• 3 oz. deli style pepperoni, diced, rendered til crisp in microwave, drained on paper towels
• 2 carrots, grated
• 1 large stalk celery, diced
• 1 medium onion, finely diced
• 2 cloves garlic, finely minced
• 1/2 each red bell and green bell pepper, finely diced
• 1 1/2 c. fresh bread crumbs, about 5 slices
• 1 tsp. thyme
• 1/2 c. fresh parsley, roughly chopped
• 1/2 c. roasted garlic spaghetti sauce
• 2 soft bouillon cubes, one beef, one chicken
• 1 tsp. sriracha chili sauce
• For glaze:
• 1/3 c. good quality ketchup
• 2 tbsp. less sodium soy sauce
• 1 tsp. brown sugar
• 1/2. tsp sriracha chili sauce
• Olive oil for drizzling
• Kosher salt and fresh cracked pepper to taste

Directions

1. In a microwave safe bowl, combine carrots, celery, onion, garlic and peppers. Drizzle with olive oil and season lightly with salt and pepper to taste. Microwave uncovered on high for 4 minutes. Set aside to cool and preheat oven to 375* F.
2. Place bread torn into pieces together with parsley, thyme and crumbled bouillon cubes into food processor and pulse until mixed evenly as possible and are of a fine consistency about 2 minutes.
3. In a large mixing bowl, combine beef, pork, pepperoni, cooled vegetables with liquid, bread crumbs, spaghetti sauce and sriracha and with a large fork, fold and stir until well combined about 4 minutes.
4. In a roasting pan, shape meatloaf into oblong fashion to fit pan. If desired, make a small crease down the center of meatloaf to help funnel oil off top and into pan.
5. Bake for about 40-45 minutes or until internal temperature reads 165*F.
6. During the last 10 minutes of cooking, baste with glaze every few minutes until none remains.
7. Remove from oven and allow to rest for at least 30 minutes before serving.
8. This recipe was originally posted in my on line cookbook at cookeatshare.com.  I wanted to share it here for those who cannot access that site and because of the wonderful complement I received from a member in the U.K.

This recipe is shown here with slow simmered peas and corn with country ham bits and homemade baked macaroni and cheese.  Blue Plate Special indeed!!!