Cranberry Relish

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Cranberry sauce has long been my favorite thing at the Thanksgiving dinner table. For many years I preferred the kind from the can. There was something about that sweet-tart magenta cylinder of gelatin that I adored. Then I made my own a few years ago, and couldn’t go back to store-bought. Imagine that!

At first I started with a pure, unadulterated cranberry sauce. But over the years I’ve added things. Orange juice and zest, as well as toasted pecans. It’s sweet, it’s savory, it’s tart – it’s wonderful. And, leftovers are killer on turkey sandwiches. I’m looking forward to sharing a few other Thanksgiving recipes with you guys next week, so make sure to check back. Have a great weekend, everyone!

Cranberry Relish

12 oz fresh cranberries
3/4 cup sugar
zest from 1 orange or tangerine
1/4 cup fresh orange juice
3/4 cup water
1/2 cup pecan halves

Toast the pecans in a small, dry skillet over medium heat for a few minutes – until starting to brown and are fragrant. Set aside to cool, and then roughly chop.

In a large saucepan combine the cranberries, sugar, water, and orange juice. Bring to a boil over medium-high heat. Once cranberries begin to burst, reduce heat to low and simmer for about 15 minutes.

Remove from heat, and stir in pecans and orange zest. Place into small serving bowl, cover with plastic wrap, and refrigerate until ready to use.

Spinach Salad with Warm Bacon Vinaigrette

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I first had this salad at Ruth’s Chris Steakhouse several years ago, and was completely blown away. I’d never had a salad that was served with a warm dressing, much less one that had a bunch of bacon drippings added to the mix. It’s just enough to barely wilt the spinach, red onions, and thinly sliced mushrooms.

It couldn’t be any easier to make at home either, and makes for a wonderful lunch or dressier side salad for dinner. I served it with alongside the French onion soup I made last week, and it was great. This is Alton Brown’s recipe (because you can never go wrong with AB), and it uses red wine vinegar. But, I’ve also used balsamic as well – and just cut out the sugar from the recipe. Hands down, my favorite salad. Make it!

Spinach Salad with Warm Bacon Vinagirette

8 ounces baby spinach, washed and drained
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced

Place the eggs into a small saucepan, cover with water, and place over medium-high heat with the lid on. Bring to boil. Once boiling, turn off heat and let sit covered for 12 minutes. Drain, cool, and peel the eggs. Slice egg and set aside.

While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

Source: Food Network

Chicken Egg Rolls

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I have my mother-in-law, Linda, to thank for this wonderful recipe.  Jon and I had been dating for about a year and she came to visit.  I guess I was 19? Maybe 20. At any rate, at the time, I had zero interest in the kitchen. Needless to say, Jon was looking forward to his Momma’s visit. Not only to see her, but also in hopes of getting a few home cooked meals.

She was here for a week or so, and made several delicious rib-sticking meals during her stay.  But the egg rolls. I know it sounds absurd, but these egg rolls changed my life. After learning how to make them, that I could make something like that from a dingy little bachelor pad kitchen…it’s like something clicked inside. I began trying new and different recipes. I looked forward to coming home and cooking dinners. I couldn’t get enough information about different ingredients and techniques.

That was close to 10 years ago, and I still have that hunger and love for cooking. I think it’s awesome that I can pinpoint the moment where it all started. I’m pretty sure it will never end!

Chicken Egg Rolls

1 lb. boneless, skinless chicken breasts, cut into strips
3/4 head cabbage, shredded thin
3 carrots,  peeled and shredded
2 cups fresh bean sprouts (1 package)
3 cloves garlic, minced
4 tbsp soy sauce
4 scallions (green and white), sliced
4 tbsp vegetable oil
1 package egg roll wrappers
1 tbsp cornstarch, mixed with 3 tbsp cold water

Combine 3 tbsp soy sauce, 1 tbsp oil, 1 clove minced garlic, and half of the scallions into a resealable bag. Add chicken to marinade. Place in the refrigerator for at least 30 minutes up to 3 hours.

Heat 2 tbsp vegetable oil in wok or large pot over high heat for 2 minutes. Add chicken to the wok. Cook about 5 minutes, stirring constantly, until chicken is mostly done and starting to brown on the edges. Remove chicken to a plate and set aside to cool. To the same pan, add the remaining tbsp of vegetable oil. Add shredded cabbage and carrots. Add remaining tbsp of soy sauce. Use tongs to “toss” the vegetables. Cook, over high heat, for about 2 minutes. Or, until cabbage begins to wilt. Toss in the bean sprouts, and cook for about 1 minute more. Off heat.

Once cool, dice the chicken breasts and add them to the vegetables, mixing in well. Place a colander in your sink, or over a large bowl. Add egg roll mixture to the colander. Using several layers of paper towels, press down firmly on the egg roll filling, pressing out as much moisture as possible. Repeat process several times. Let filling cool for 30 minutes before rolling into wrappers.

Heat 3 inches of vegetable oil in a dutch oven. I like to fry the rolls at about 375. While the oil is coming up to temperature, wrap the rolls according to the package directions.  Place into oil 4 or 5 at a time, turning over occasionally, until golden brown. Usually about 5 minutes. I usually add the rolls, wait one minute, then turn over with tongs. It seems like if you try to completely fry the first side, the gas released from the cabbage “blows out” the raw side, and then it doesn’t want to flip. I’ve found that a initial flip right from the get-go corrects that situation.

Remove from oil with tongs, and place VERTICALLY into a large pot or casserole dish that has been lined with paper towels. This vertical drain is key, as it really helps the rolls not to become soggy.

Serve with plenty of soy sauce, Chinese hot mustard, and duck sauce.

Originally posted June 23, 2009

Coconut Shrimp

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Coconut shrimp have always been one of my favorite appetizers. Whenever I see it on a menu, I can’t help but ordering them, just to see what their version is. Many times I’ve been severely disappointed. The best I’ve ever had was at Waterman’s Inn in Crisfield, Maryland. Big shrimp and copious amounts of coconut, fried to golden perfection.

So, with most of my other restaurant favorites, I came home with the resolution to make coconut shrimp at home that were just as good. That was over 3 years ago now, and the road was bumpier than I’d imagined. There were many casualties on the coconut front, but I finally got the batter down just right. The key is to do a beer batter coating on the shrimp – then roll them in the shredded coconut. Also, letting the shrimp chill for 30 minutes once coated really helped to keep the coconut on the shrimp – and not come off in the oil.

These make an impressive appetizer, as well as a delicious main course. I paired them with a tropical quinoa salad, for something on the lighter side, and it was a perfect meal!

Beer-Battered Coconut Shrimp

For beer batter:
3/4 cup all-purpose flour
1 cup beer

For the shrimp:
1/4 cup all-purpose flour
2 cups flaked coconut
1 pound large shrimp, peeled with tails left on and butterflied
3 cups oil for frying

In small bowl combine beer and flour. Set aside. Place the flour in a shallow dish, as well as the shredded coconut.

Hold shrimp by tail, and dredge in flour, shaking off excess. Dip in beer batter, allowing excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F in a dutch oven or deep fryer.

Fry shrimp in batches, turning once, for 2 to 3 minutes, or until golden brown. Remove shrimp to paper towel lined cookie sheet to drain. Serve warm with your favorite dipping sauce.

Source: adapted from Allrecipes