Brazilian Fish Stew � Almost Moqueca

In case I wasn�t completely clear the multiple times I mentioned it in the video � this is just my take, my twist, my interpretation of a Brazilian fish stew. Or, as people who will ignore the previous sentence call it, �moqueca.�

The most glaring omission from the classic ingredient list would be red palm oil, which apparently gives this dish it signature flavor. Since I don�t think I ever had it, it�s hard for me to say, but what I can tell you, is that this was incredibly delicious even without the mysterious oil.

Like most of the world�s great fish stews, this is usually made with several types of seafood, but this is what I�m calling the weeknight version. Using a whitefish, along with scallops, shrimp, clams, etc., is lovely, but then you do have to worry about timing, so that everything finishes at the same time.

By using one fish, this really is quite a simple recipe, and the little bit of slicing and mincing involved is well worth the gorgeous, and very tasty results. I really do hope you give this gorgeous Brazilian fish stew a try soon. Enjoy!

Ingredients:

1 tablespoon olive oil

1 yellow onion, thinly sliced

1 teaspoon salt, plus more to taste

2 tablespoons tomato paste

4 cloves minced garlic

2 teaspoons paprika

1 teaspoon ground cumin

cayenne pepper to taste

1 can (14-oz) coconut milk (not low fat!)

1 teaspoon soy sauce

1 1/2 cup sliced assorted sweet and/or hot peppers

1/4 cup chopped green onion

1 1/2 pounds sea bass, or other firm white fish, cut into chunks

1/4 cup chopped cilantro leaves

2 tablespoons freshly squeezed lime juice

serve with rice

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Chicken � la King � Only in America

Chicken � la King is one of my favorite classic, comfort foods, and in additional to being delicious, you also get to make up your own story of where the name came from. Just promise me not to use mine. You can have the recipe, but the Don King story is proprietary.

This is an easy recipe to adapt, and you can also make it thicker/thinner if you want by simply changing the amount of roux. Have a little extra stock on hand to thin if need be, and not a lot can go wrong. And don�t even get me started on how great this is for using up leftover vegetables.

As I mentioned in the video, I�ll normally make this kind of thing the day after roasting a big chicken. You can eat some, and save the rest of the meat and bones for this. Or, you can just roast two chickens. They refer to that as �have your chicken and eat it too.� I really hope you give this a try soon. Enjoy!

Ingredients for two large, or four small portions:

6 tablespoon unsalted butter

1/2 pound sliced mushrooms

2 large shallots, minced

1 cup diced sweet bell peppers

salt and freshly ground black pepper to taste

1/3 cup to 1/2 cup all-purpose flour, depending on how thick you want it

1/4 cup dry sherry (there is no substitute, except maybe a little splash of a mild, sweeter vinegar)

3 1/2 cups chicken stock or broth

pinch of freshly grated nutmeg

pinch of cayenne pepper

2 teaspoons fresh thyme

1 tablespoon Italian parsley

1/3 cup creme fraiche or heavy cream

4 cups cubed roasted chicken

fresh chives to garnish

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Cider-Braised Pork Cheeks � Eating with a Grin

Sometimes when I�m really bored, I�ll sit around trying to think up fake Mark Twain food quotations. For example, �The best beef stew I ever had, was pork cheeks in San Francisco.� That was inspired by the fact these delicious, easy to prepare clumps of pork really do taste like an extra-rich beef shoulder. 

You will have to speak with an actual real, live butcher, but they�re generally harmless, and if they sell fresh pork, I�m pretty sure they�ll be able to order you some cheeks. While I�m very proud of this recipe, and I think the hard cider makes for a perfect cooking liquid, feel free to simply take your favorite stew, or braised beef recipe, and swap in the pork cheeks instead.

Once everything�s in the pan, all you have to do is cook this until the meat is fork tender, and the sauce has thickened enough to coat the meat. Be careful not to use a too-salty broth, otherwise it may be too much once reduced. I really hope you give this cider-braised pork cheeks recipe a try soon. Enjoy!

Ingredients for 4 portions:

* I used 6, but the amounts will work with 8, and give you 4 portions)

8 large pork cheeks (about 2 pounds)

salt and freshly ground black pepper to taste

flour as needed

2 tablespoon clarified butter

2 tablespoons apple cider vinegar

2 cups hard cider

2 cups homemade or low-sodium chicken broth

1 teaspoon finely chopped sage leaves

1 teaspoon finely chopped fresh rosemary leaves

1 small yellow onion, diced

1 small carrot, diced

1 rib celery, diced

Note: if you want extra sauce, you can add an extra tablespoon of flour to the veggies when they are saut�ing. Then add an extra cup of cider and broth, and proceed as shown.

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A Summer Stew for Spring

I was trying to think of a spring recipe to repost today that would highlight a seasonal vegetable, but instead decided to use a summer recipe that could highlight all of them. 

That�s right, this summery sausage stew is absolutely perfect for enjoying any and all of those spring veggies you�ll be seeing at the farmers market. Baby carrots, English peas, new potatoes, and other tender, green offerings will shine alongside your favorite sausage in this easy stew. Click here to read the original post. Enjoy!

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Irish Pork Stew with Baby Cabbage � What We Should Be Eating on St. Patrick�s Day

I�m sure you�ve heard by now that corned beef and cabbage is not authentic St. Patrick�s Day food. It wasn�t until Irish immigrants, fleeing the great potato famine, arrived in New York, and started hanging out in delicatessens that brisket became the cabbage-adjacent meat of choice.

I assume it was the potato knishes� siren song that initially drew them in, but eventually they got hooked on the corned beef, and the rest is history. So, I decided to do a little mash-up (and mash-under), and this Irish pork stew with baby cabbage was the result. By the way, �baby cabbage� can be a little hard to find, but you can use Brussels sprouts, and no one will know the difference�mostly because there isn�t one.

You can cook them in the stew if you want, but the timing can be tricky, and trust me, you don�t want to eat �baby cabbage� that�s been cooked too long; no one does, So, I highly recommend blanching them first, and warming through at the end.

Since we are using Guinness, I will admit this isn�t a beginner�s stew. The stout gives a ton of flavor, but also a slightly bitter note, which some people do not enjoy. I balanced it with the balsamic vinegar and caraway seed, and it was absolutely wonderful, but I think it�s worth mentioning.

You can leave it out, use a lighter beer, or just splash in some extra stock. Anyway, if you�re looking for beautiful alternative to that traditional �authentic� St. Patrick�s Day meal, then I hope you give this a try. Enjoy!

Ingredients for 6 portions Irish Pork Stew:

2 1/2 pounds boneless pork shoulder, cut into 2-inch cubes

salt and pepper to taste

1 tbsp vegetable oil

1 tbsp butter

1 large onion, chopped

2 garlic clove, minced

2 generous tbsp flour

1 bay leaf

3/4 teaspoon caraway seed

1 (12-ounce) bottle Guinness Draft or other dark beer

3 carrots, cut into 1 inch pieces

2 ribs celery, cut into 1 inch pieces

2 cups chicken broth, more as needed

3 tablespoons balsamic vinegar

1/4 cup chopped Italian parsley
12 Brussels sprouts, halved, blanched

mashed potatoes to serve over

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When I Think March, I Think Peanuts

For some arbitrary reason, March is National Peanut Month, and to help kick it off, here are a couple of video recipes that feature this great American legume. You can�t beat a warm stew on a cold night, and they don�t get much warmer than red beef curry. The peanuts may seem like a minor player, but they make the dish.

If you want your peanuts more liquid than solid, then by all means, check out this great, and very easy satay dipping sauce. You seriously can�t run out of things to stick in there. 

I hope you give them a try soon, and here�s wishing you a happy and safe National Peanut Month. Click on the titles if you want to read the original post, and see the ingredients. Enjoy!

Red Beef Curry

Peanut Dipping Sauce

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Pork �Al Latte� � Now 100% Milk Free!

This comforting pork stew recipe is exactly the kind of homey dish you want waiting for you after a long, hard week�and maybe a 13-hour drive. Unfortunately, I made this last week, so I couldn�t actually enjoy it today, after a long, hard week and 13-hour drive, but just editing it made me feel better. It was that good.

This stew version is inspired by the classic Italian recipe, �maiale al latte,� or �pork in milk,� but instead of the usual moo juice, I decided to make my own with chicken broth and cr�me fraiche. I figured I�d get the same basic viscosity and fat content (okay, maybe a tad more), but also a little more flavor, and a better texture once reduced.

I topped it with some fried sage, which is an optional, messy, but delicious extra step, and makes this much more restauranty. Simply heat a 1/2-inch of vegetable oil in a small pan, and toss in some (not wet!) whole sage leaves. Fry until crisp, about 10-15 seconds

The classic preparation involves braising and slicing a whole roast, but one taste and I think you�ll agree it translates beautifully to the stew delivery system. I really hope you give it a try soon. Enjoy!

Ingredients for 4 portions:

1 1/2 pound pork shoulder, cut in 2-inch cubes (note: I only had 1 pound, but the recipe will work with another half, which will make four nice portions)

1 tbsp olive oil

2 strips bacon

1 small yellow onion, diced

4 cloves garlic, sliced

1 1/4 cups chicken broth

1/2 cup cr�me fraiche

2 tbsp fresh chopped sage leaves, plus more for frying

salt and pepper to taste

red chili flakes to taste

*Simmer covered for 1 hour, and then uncovered until the meat is very tender, and the sauce is thickened. Adjust with more broth if needed.

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Classic Slow Cooker Beef Pot Roast � What's Next? A Jell-o Mold?

I�m not sure why I�ve always had such a bad attitude towards slow cookers. It does a great job turning out delicious braised dishes like this �7-bone� beef pot roast, it�s efficient, and could not be easier to use. So, then why have I used my crock pot fewer times over the last decade than ice skates? By the way, I don�t ice skate.

It probably has something to do with going to culinary school, and judging everything from the point of view of the professional kitchen. They�re certainly not something you learn about at a cooking academy, or see in the back of a restaurant, and are generally associated with the dreaded, �housewife cooking.� This is the same reason we can�t serve jell-o molds.

There�s no chef slur quite as hurtful as having your food called �housewifey,� which is ironic since most of us were first taught about food and cooking by housewives. I�ll have to work through these deep seated slow cooker issues with my therapist, but in the meantime I will say that I�m glad I dusted off the old crock pot and used it for this succulent pot roast.

The real secret here is making sure you sear the meat before the long, slow braising. The slow cooker does a great job of cooking the meat, but unless you brown the beef thoroughly beforehand, you�re missing out on a lot of flavor. I hope this entices you to drag out your crock pot, and get your housewife on soon. Enjoy!

Ingredients:

2 tbsp vegetable oil

salt and pepper to taste

AP flour as needed

1 �7-bone� beef pot roast (about 5 pounds)

8 oz sliced mushrooms

1 onion, chopped

2 cloves garlic, minced

1 tbsp butter

1 1/2 tbsp flour

1 tbsp tomato paste

2 1/2 cups chicken broth
3 carrots, cut in chunks
2 ribs celery, cut in chunks

a few springs of rosemary and thyme

*Cook in slow cooker on high for 5-6 hours, or on low setting for 8-10 hours

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Gumbo a Go Go � Duck, Andouille Sausage, Smoked Pork Hock, Gulf Shrimp and Langoustine Gumbo

It�s not easy to pry gumbo-making secrets from a cook in New Orleans, but you should have better luck if you slip them some truth serum, in the form of several well-made sazeracs. 

This particular gumbo, featuring duck, andouille sausage, smoked pork hock, gulf shrimp, and langoustine, was inspired by my recent trip to New Orleans, where I sampled a half-dozen varieties.

One rye whiskey-induced tip was to cook the famous Cajun roux in some duck fat instead of the more common and mundane vegetable oil. The roux is the soul of the gumbo and one of the challenges of this recipe is giving the fat and flour enough time to turn into that deep brick red-brown color.

My little trick here is to add a couple extra spoons of flour after the roux is browned. The dark roux gives the gumbo its signature flavor, but it doesn�t have much thickening power. I just cooked it a couple minutes, and then stirred in the stock.

Another tweak is using pickled okra instead of fresh or frozen. This particular perversion was born out of necessity rather than some brilliant thought on my part. Of course, if this technique catches on, that story will change. The pickled okra gave the gumbo a great flavor and added a little bit of acidity, which is always welcome in something this substantial.

This can be made with hundreds of different combinations of smoked meats, game, poultry, and seafood; and in my opinion, the more the merrier. As usual, I�d love to hear about any variations you may come up with. As you�ll see, the procedure is pretty straightforward, although you�re talking about a full day�s project. This is a dish that takes time, but I still hope you give it a try. Enjoy!

2 duck legs

1 tbsp vegetable oil, more as needed

1 cup flour, plus 2 tbsp for second addition
6 cups chicken broth

1 pound andouille sausage

1 large onion, chopped

4 green onions chopped

1 cup celery, chopped

1 cup diced peppers (any combination of sweet and hot)

1 cup diced tomatoes

1/2 tsp dried thyme

1 bay leaf

1 tsp black pepper

1/4 tsp cayenne pepper, or to taste

1 smoked pork hock
2 cups water, or as needed
1 cup sliced okra, fresh, frozen or pickled
1 pound gulf shrimp
1 pound crawfish tail meat or langoustine
rice to garnish

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Creamy Wild Mushroom Ragout � A Triple Threat of Fungi Flavor

This very easy mushroom ragout, not only looks and tastes great, but it one of those magical recipes that shines equally as bright whether you serve it with breakfast, lunch, or dinner. We call these dishes, �triple threats,� and they�re important weapons in any cook�s arsenal.

Imagine this under a perfectly poached egg for breakfast � the golden yolk slowly running into the hot mushrooms and creamy sauce; all sitting on a thick slab of crispy toast. It�s almost too perfect to comprehend. I said �almost,� so try to comprehend it.

For lunch, I can�t think of a better meatless meal than this and a cold, crisp green salad. You could score bonus foodie points for using the same vinegar you used in the ragout, to make the dressing.

For dinner, the possibilities are endless. There are very few meat-based main courses this wouldn�t make a very handsome side dish for. Or, used as a sauce for those meats, or even just over a plate of pasta.

As I mentioned in the video, literally any combination of fresh mushrooms will work. If you can�t get fresh wild mushrooms, you can always use the trick of adding some dried porcini or morel to plain button mushrooms. These are now sold at virtually every large grocery store, and their funkier flavors will permeate the porous flesh of the regular �shrooms.

Anyway, I�m not in the habit of threatening my readers, let alone triple-threatening them, but I really hope you all give this outrageously delicious mushroom ragout a try soon. By the way, don't forget we showed you all how easy it is to make you own creme fraiche in this video. Enjoy!

Ingredients:

1 1/4 lbs mixed mushrooms, sliced

1 tbsp olive oil

1 1/2 tbsp butter, divided

salt and pepper to taste

1/4 cup minced shallots

1 tbsp champagne vinegar, or other wine vinegar

2 tbsp cognac, brandy or sherry

1/2 cup cr�me fraiche

1/2 cup chicken broth or as needed

1 tbsp fresh herb

toasted bread

View the complete recipe

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Trippa alla Romana � Do I Expect You to Swallow This Tripe? Yes!

On a scale of 0-to-Chris Cosentino, when it comes to cooking and enjoying offal, I come in at around a 5. I�ve never been big on kidneys, brain, and heart, but I do enjoy fried sweetbreads, grilled tongue, and this Roman-style tripe.

Let�s just get this out of the way now � tripe is the lining of a cow�s stomach. Not sure which one, as I remember from grade school that cows have a bunch of them. You could always Google for more info, but really, what else do you need to know?

This recipe is inspired by three different sources; Mario Batali, where I learned the trick of adding vanilla to the cooking liquid; my grandfather, who I believe made me the first tripe I ever ate; and a great neighborhood restaurant, Locanda, where I borrowed the idea of adding garbanzo beans.

I�m not sure how �tripe� ended up being used as an expression for �something poor, worthless, or offensive,� but culinarily-speaking, it�s none of those things. When prepared in this method, it�s has a pleasantly mild, but distinct flavor.

The spicy, garlicky tomato sauce is spiked with lots of fresh mint, which has a magical affinity for the tripe. When it comes to great sauces for dipping crusty Italian bread, it doesn�t get any better than this. If you like tripe, you�ll definitely love this version.

If you don�t like tripe, or have never tried it, I implore you to chef-up, and give it a try. Hey, no guts, no glory. Enjoy!

Ingredients:

For the tripe:

2 1/2 pounds honeycomb tripe

1/2 cup white vinegar

1 teaspoon vanilla extract

2 teaspoons salt

1 bay leaf

5 quarts cold water

For the sauce:

1 tablespoon olive oil

4 oz pancetta

1 onion, diced

6 cloves garlic, minced

3 cups marinara sauce

1 teaspoon red pepper flakes

2 cups tripe cooking liquid, more as needed

1 can garbanzo beans, drained

1/4 cup Parmigiano-Reggiano, freshly grated

1 bunch mint leaves, finely chopped

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Coconut Milk Red Curry Beef Short Ribs and Cauliflower - A Classic American Curry

If I had to (like at gun point) "invent" a new fusion cuisine, I'd go with "American Curry." It would combine the best of our country's classic stews with the exotic spices we associate with the cuisines of Asia. This simple, braised beef short ribs recipe is a good example of what that style of cooking could produce.

I really love to eat this kind of food. Who doesn�t love a nice batch of slow-cooked short ribs, but we can get in a rut with how they're presented. That's not an issue here, as the spicy-sweet, aromatic sauce makes them anything but ordinary. We should take a lesson from the lands of curry, and realize that comfort foods don't have to be bland to work their soul-warming magic.

I'm already getting excited thinking up American curry variations for things like chicken and biscuits, Texas chili, and Irish stew. This could be fun. Of course, I'd love to hear which iconic American stews you like to see given this treatment. Enjoy!

Ingredients:

4 pounds beef short ribs

salt and pepper as needed

1 tsp garam masala

cayenne to taste

2 tsp vegetable oil

1 onion, chopped

1 tsp red curry paste, or to taste

2 tbsp tomato paste

4-6 cloves garlic

1 cup coconut milk

2 cups chicken broth

2 bay leaves

1 star anise

1 tsp fish sauce, or to taste

1 head cauliflower

4 green onions, chopped

1 cup chopped basil leaves

View the complete recipe

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Cioppino's Not Cheapino, But Totally Worth It!

When you feel like splurging a little � maybe for that exclusive New Year's Eve party you're putting together � San Francisco's famous Cioppino is a great choice.
This spicy fish and shellfish stew is a big red bowl of yummy, and when paired with a loaf of crusty sourdough bread, it's downright otherworldly.
There are as many versions for Cioppino as there are tourist traps on San Francisco's Fisherman's Wharf (if you're visiting our city, you've been warned�do not waste your money on an expensive meal down there!).

Some versions use red wine, some white. Some feature a thin broth, while others are so thick you could stand your spoon up in it. They usually all have some type of crab and shrimp, but any and all combinations of seafood are used. As I say in the video, this is not the Cioppino recipe; it's a Cioppino recipe.

I've seriously never made it the same way twice, which is how a recipe like this should be treated. I want you to watch and learn the basic steps, but then go forth, adapt, and find your own expression of Cioppino bliss.

Any serious arguments in the comments as to what should, or should not, appear in a Cioppino will be met with the usual indignation. When it comes to Cioppino, there are two ways to make it � the way you make it, and the wrong way. Enjoy!




Ingredients:
2 tablespoon olive oil
2 tablespoon butter
1 rib celery, fine dice
1 onion, large dice
4-6 cloves garlic, minced
2 cups white wine
1 bay leaf
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes, or to taste
1/2 teaspoon Worcestershire sauce
1 can (28-oz) tomato puree, tomato sauce, or plum tomatoes crushed by hand
2 cups water, clam juice or fish stock, more as needed to adjust thickness
1/2 teaspoon salt, or to taste
5-6 thin slices of lemon
1 cooked Dungeness crab (about 2-lbs), cracked and cleaned, or 1-lb frozen crabmeat thawed
12 oz fresh cod, cut into 1-in pieces or any other white fish
1 pound raw shrimp, peeled and deveined
1 pound fresh mussels
1/2 cup chopped fresh herb (usually Italian parsley and/or basil, tarragon, or any combination)

View the complete recipe

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Cooking Grass-Fed Beef: Episode 4 � Beef Shanks Braised in Three-Onion Broth

This video recipe for Beef Shanks Braised in Three Onion Broth is the fourth in a series of videos I'm doing that focus on cooking various cuts of grass-fed beef.

These beautiful beef shanks came from Steve Normanton, and were everything you want a braised shank to be -- moist, tender, sticky, and comforting.

As I looked around for ideas on how to do these grass-fed beef shanks, I knew I was going to slowly braise them (really the only way to go), but I couldn't decide what exactly to braise them in. So many options, so little time.

I saw a few recipes that called for the shanks to be cooked in a broth made from instant onion soup packets. As much as the thought of taking these wonderfully wholesome, all-natural, grass-fed shanks and sticking them in a sodium-packed, MSG-laced, artificially flavored and colored, dry soup mix repulsed me, the idea of cooking them in a French onion soup sounded pretty good.

It was better than pretty good -- it was fantastic! The collagen-rich shanks broke down beautifully and the combination of those succulent chucks of meat, sweet melted onions, buttery marrow, and rich aromatic sauce over the soft polenta, made for a very impressive bowl of food.

As I mention in the video, beef shanks are like a two-for-one deal. Not only do you get the marvelous meat, but you also get one marrowbone per shank! If you've never had beef marrow before, do yourself a favor and get some beef shanks and make this recipe.

Thanks to Steve Normanton as usual for providing such great beef to work with. By the way, those of you who want to cook with grass-fed beef, but don't like it medium-rare, should give this beef shank recipe a try -- it's basically impossible for the dish not to be delicious. Enjoy!



Ingredients:
2 tbsp vegetable oil
4 beef shanks (about 1 1/2-inch thick)
3 large onions
1 bay leave
6 springs thyme
3 cloves garlic, chopped
2 sprigs rosemary
1/2 cup diced carrot
1/2 cup diced celery
salt and fresh ground black pepper to taste
2 cups beef broth
chives to garnish

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I'll Have the Sausage and Chicken Gumbo�Hold the Gumbo

My "Big Easy" cooking kick continues with this delicious sausage and chicken gumbo video recipe. Now, I must admit to serious okra aversion issues. I don�t like the taste, the texture, or the appearance - other than that I think it's a great vegetable. So, you can imagine what I felt like when I learned that the word "gumbo" actually means "okra."

Many people believe that okra is the primary thickening agent in gumbo, but in actuality it's the roux. Sure, the okra does help thicken the stew with its slimy goodness, but it's the brown roux that is the main player. Some recipes call for file powder, which is made from ground sassafras leaves. It's added at the end of the cooking, and not only helps thicken, but adds a interestingly sweet flavor. I'm not using that either.

As a special treat, you'll also hear from famous New Orleans chef, Emeril Lagasse. Apparently, he is a big fan of the site, and his people called my people, and begged me to let him provide some color commentary on a video. Aw, yeah babe. Enjoy!



Ingredients:
1/3 cup vegetable oil
1/3 cup flour
1 onion, diced
2 ribs celery diced
1 green bell pepper, diced
8 oz Andouille sausage, or other spicy, smoked sausage
3 cloves garlic, crushed fine
1 tsp salt
1 tbsp paprika
1/2 tsp cayenne pepper, or to taste
1/2 tsp black pepper
3 cups chicken broth, or as needed
6 boneless, skinless chicken thighs, cut in 2-inch pieces
1/2 cup minced green onions
Okra photo (c) Flickr user Kanko

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Spicy Shrimp Etouffee - If You're Texting the Recipe Just Enter "A2FEY"

For whatever reason, I've recently been on a Cajun/Creole cooking kick. Here's the finished shrimp etouffee video recipe I promised last week, and man, was it good! Etouffee is one of New Orleans' most famous dishes - it's spicy (or can be), aromatic, brightly flavored, and very comforting, all at the same time.

Etouffee comes from the French word for "smothered," and I would describe the dish as a rich, shrimp gravy served with rice. In general, Creole cooking is not that common for the average home cook. I think, from a distance, it may look like Creole cooking is fairly complicated. While some recipes do have lots of steps, most of the classics, like this shrimp etouffee, are quite simple to make.

Speaking of famous New Orleans recipes, folks in my age group may remember with some amusement, the blackened redfish craze from the early eighties. Chef Paul Prudhomme, of K-Paul's Louisiana Kitchen, introduced America to that old Cajun favorite, blackened fish. It was later discovered it wasn't even a Cajun recipe, but that's a chef for you - we never let the facts get in the way of a great story.

This was a smoke alarm's dream recipe. Blackened redfish is basically a fillet covered in spicy dry rub, and seared on a red-hot cast iron pan. This is a great recipe when made under a massive restaurant exhaust fan. At home, it produced copious amount of smoke, which forced many a chef outdoors. Anyway, enjoy the video and be sure to give this easy, and smoke-free, recipe a try!
Click here for ingredients and transcript

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Creole Sausage and Shrimp Jambalaya with a Side of Newman

As you long time viewers know, I'm a huge Seinfeld fan, and being a chef, one of my favorite episodes is The Soup Nazi. Today's video recipe features Newman's personal favorite, jambalaya. While true jambalaya is really more of a thicker rice stew, than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe (and feed more people, of course). I'm not sure where the myth arose that Creole and Cajun food was complicated to make. Much like French, Chinese, and Italian cuisine, the best, and most popular dishes are actually the easiest to make.

This recipe is a perfect example. There's really not much chopping, there's only a couple steps, and it's a very easy recipe to alter and adjust to your tastes. This is a perfect dinner party dish, since once it's simmering, you can enjoy the party, and not have to fuss around in the kitchen.

Speaking of dinner parties, one interesting tidbit regarding jambalaya you can fascinate your guests with has to do with the name. No one really knows the true origins of the term "jambalaya," which means I always repeat the most entertaining version.

This is from the Dictionary of American Food and Drink:
Late one evening a traveling gentleman stopped by a New Orleans inn which had little food remaining from the evening meal. The traveler instructed the cook, "Jean, balayez!" or "Jean, sweep something together!" in the local dialect. The guest pronounced the resulting hodge-podge dish as "Jean balayez."

Hey, it could of happened. Enjoy!



Ingredients:
2 tbsp butter
8 oz Andouille sausage, or other spicy smoked sausage, sliced 1/4" thick
2 tbsp paprika
1 tbsp ground cumin
1/2 tsp cayenne pepper
1 bay leaf
1 tsp salt
1/2 cup diced tomato, fresh or canned
1 large green bell pepper, diced
2 ribs celery, sliced 1/4" thick
4 green onions, sliced thin
1 cup brown rice
3 cups chicken broth
1 pound large shrimp, peeled and deveined

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Coq au Vin - You're Not Getting Older, You're Just Getting More Connective Tissue

This is my video recipe version of the famous French fricassee, Coq au Vin, which means, "rooster in wine." The reason that this delicious braised dish traditionally uses an old rooster is its generous amounts of connective tissue, like collagen, which breaks down to form an extra rich and sticky sauce. This gooey goodness is one thing all great stewed recipes have in common.

Having said that, my neighborhood grocery store suffers from a chronic lack of tough, old roosters. There are lots of old hens, but that's a joke for another post. So, this version uses chicken thighs, which are still very delicious, and make the recipe much easier to prep, and faster to cook.

A couple of things to keep in mind when making this dish - Make sure the mushrooms are quartered, instead of sliced. This really gives them a meatier texture. Why? I don't know, just do it. And for heaven's sake, buy some shallots this time. Every grocery store with a parking lot has them now, so why do you keep leaving them out? They are just as easy to use as onions and garlic, and their flavor is fantastic in this recipe. Enjoy!
Click here for ingredients and transcript

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The "Squeezing Blood from a Turnip" Test - Phase 1

This scrumptious beef short rib recipe was first aired last February, when the blog was brand new, and I hadn't yet realized my free video recipe business model had a serious flaw. Apparently, if you spend more than you bring in, you don't make what my accountant calls a "profit."

To keep the site up and running, I've been posting video recipes I produce for About.com. While I enjoy doing them, I want to be able to do a lot more of my own clips. So, with that in mind, I'm reposting this clip to test a new way to generate some revenue. As you'll see, I've embedded some Amazon.com product advertising over the video.

Comments are welcome, unless you're just going to say, "I like them better without the ads." Without further ado, I present "Braised Beef Short Ribs with Chocolate and Cinnamon," now with annoying popup advertising! Enjoy.



Click here if you want to read the original post with ingredients.

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Oxtail Stew - A Beef Stew You Can Really Get Behind

This delicious winter stew video recipe, produced for About.com, uses something they call oxtails, but are really just cow tails. Does that make you feel any better? Oxtail stew is probably the most flavorful beef stew possible, as the tail pieces have more connective tissue than just about any other cut of beef you can get, even the shank. This makes for a very satisfying, stick-to-your-ribs (literally, from all the collagen) dish.

Oxtail stew is sort of like eating lobster. Once it's cooked, which takes a looooong time, the meat is very soft and succulent, but nestled in the nooks and crannies of the tailbones. Remember that turkey neck you were sucking on a few weeks ago? It's sort of like that only bigger and more delicious. I won't do any lame "if you're not getting enough tail, try this recipe" jokes. Just watch this clip, and get your tail to the store for some of this delicious beef. I'm sure you'll be very happy with the "end" results. Sorry. Enjoy!
Click here for the transcript and ingredients.

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