Gaston Alive Magazine

Summer is gone, but our love for barbecuing never ends. So here is one of my favorite barbecue sauce recipes and a use for this sauce. I will combine it with a bit of Creole seasoning and shrimp!

The Sauce

3 Cups Ketchup,¾ Cup Molasses

2 Tbsp Worcestershire Sauce,1 Tbsp Tabasco (or other hot sauce)

¼ Tsp Ground Ginger,½ Tsp Granulated Garlic

¼ Tsp Onion Powder,3 Tbsp Brown Sugar

1Tbsp Chili Powder,2 Tbsp Sesame Oil

3 Tbsp Vinegar,2 Cups Tomato Puree

Salt and Pepper to taste

Mix all ingredients in a sauce pot and simmer for 45mins; serve hot

Creole Seasoning,2 ½ Tbsp Paprika

2 Tbsp Salt,2 Tbsp Garlic Powder

1 Tbsp Black Pepper,1 Tbsp Onion Powder

1 Tbsp Cayenne Pepper,2 Tbsp Dried Oregano

2 Tbsp Dried Thyme,1 Tbsp Dried Basil

In a bowl, add and mix all ingredients. Store in a airtight container

Barbecue Shrimp

Thread Shrimp (as many as you would like to eat, peeled and de-veined) onto skewers (if you are using wooden skewers, soak for 30 minutes). Sprinkle Creole seasoning lightly over shrimp after brushing with melted butter. Barbecue the shrimp until done (about 2-3 minutes per side).

Move the shrimp to plates and dip into the barbecue sauce (there will be enough sauce to use for other dishes).  Serve with rice.

Ciao Glenn and Glenn

Brown Sauce

Deer stands, early morning camouflage, the peal of a distant rifle crack splitting the morning air. Well, maybe it’s a bit early, but I wanted to get out a brown sauce just designed for venison or for that matter any beef, lamb or goose dish.

Basically brown sauce is beef bullion (brown stock) into which a thickening agent is cooked (flour). The trick in making a great brown sauce is to start from scratch. However since most of us don’t have days to make a sauce lets start with a standard bullion base and layer it with flavor so it is much more than just off the shelf.

Start with 2 cups of canned beef bullion, add in 3 Tb each of finely minced onions and carrots, 1 Tb of finely minced celery, 1/2 cup of red wine or dry vermouth, 2 sprigs of parsley, 1 small bay leaf, a pinch of thyme or if you have it fresh 1 nice sprig. Simmer for 20 minutes and then strain into a container to save or use immediately.

Sauce Ragout (Flour-based Brown Sauce with Giblets)

2 cups of giblets, bones and meat trimmings 1/2 cup of chopped carrots 1/2 cup of chopped onions 6 Tb of clarified butter or bacon fat or olive oil (or combination) 4 Tb flour 5 cups of boiling stock (above) Optional 1 cup of red wine, 3Tb tomato paste, herb bouquet parsley, bay leaf and thyme

In a heavy saucepan (4qt) brown the first three ingredients in the butter/fat/oil. After browing remove ingredients set aside. Slowly brown the flour in the fat remaining in the saucepan. Once browned remove from heat and add the boiling liquid beating till smooth. Add back in browned giblets/bones/trimmings and optional ingredients. Simmer this sauce for two hours skimming as necessary. Strain, degrease as necessary correct seasoning, serve.

To make this sauce specifically for venison add 1 tsp of pepper prior to simmering, after straining beat in 1/2 cup of red currant jelly and 1/2 cup of whipping cream just prior to serving. Correct seasoning with salt and white pepper to increase spice to taste.

Ciao, Glenn and Glenn

Wow it’s hot! When the mercury is this high in the glass and the humidity makes you feel like you just stepped out of the shower you need something to cool off.

So how about some Sorbets, Sherbet, Granitas and Ices. As a general class these all are frozen fruit puree mixed with something and frozen. If you have an ice cream maker great if not it can still be made just in your freezer. An ice cream maker is easier and will develop a smoother consistency than the freezer method.

What is the difference between a Sorbet and Sherbet? A Sorbet is lightened with egg white, and a Sherbet is mixed with either milk, cream or yogurt. A Granitas has a more granular texture because they are not churned and an Ice is like a Sorbet, but without the egg white which makes it dense and more intensely flavored.

Basic frozen Ice recipe

2 pounds of fresh fruit (Peaches, Nectarine, Plums, Orange, etc) 1/2 cup of sugar (this can be Splenda for low cal or a Turbinado sugar for a richer flavor) 1/2 cup of water

Peel and pit the fruit as necessary. Heat the water and sugar mixture till all crystals are disolved. Let simple sugar mixture cool. Blend the fruit and sugar mixture till a fine puree. If using a small seed fruit like blackberry run the mixture through a sieve to removed seeds. Place mixture in the ice cream maker till frozen consistency reached.

For Sorbet add 1 egg white to fruit and sugar mixture For Sherbet add 1 cup of yogurt to fruit and sugar mixture

For a Granita pour the mixture into a large shallow container cover and freeze for 2 hours. Break up the forming ice crystals with a fork and continue to freeze for 2 more hours stirring the crystals every 30 minutes. After the final stir freeze at least an hour before serving. (try this will strong coffee vs fruit for an after dinner treat).

There is room for lots of creativity here, lemon and spicy pepper diced very fine, watermelon, the zest of limes or lemons, spices like clove or cardamom. Once made the ice can be kept in the freezer in an airtight container for weeks. Stay cool fall is on the way!

Ciao

Glenn and Glenn

The next step was to see what was in the refrigerator that we could use with the fish. In no time at all we were creating a fantastic meal- there was risotto, lentils, asparagus, leftover crab, red, yellow and orange bell peppers and assorted other ingredients. Everything we needed to create a masterpiece! Cooking can be fun and spontaneous too.
With that in mind I will share with you our main dish:

Mahi Mahi topped with Crab and a Burre Blanc Sauce

Prepare the Mahi Mahi by cleaning off any dark spots and removing any bones.

Heat grill to high. Brush each fillet on both sides with oil. Rub 1 side of each fillet with 1 tablespoon of Old Bay Seasoning or Tony’s Creole Spice and place on the grill rub side down and cook until slightly charred and a crust has formed, about 2 to 3 minutes. Turn the fish over and grill for 3 to 4 minutes longer or until cooked to medium doneness.

Meanwhile cut the peppers (we used one of each color) into a small dice and sauté in a pan with some olive oil. Cook until softened. We then tossed this with the crab meat and about 2 tablespoons of flat leaf parsley. Reserve and place on top of fish. Then top with Burre Blanc Sauce (See below)

• 1.5 ounces shallots, peeled and finely chopped
• 1/4 cup white wine vinegar
• 1/4 cup white wine
• 2 tablespoons heavy cream
• ½ pound butter, cut into 1 inch cubes
• Salt and pepper to taste

Prep Time 15 mins, Cook Time 30 mins. Yeild 1 Cup

• In a heavy sauce pan combine shallots, white wine, and white wine vinegar.
• Simmer mixture gently until nearly all liquid has evaporated.
• Check saucepan to ensure that it has not browned. Browning will discolor the sauce. Wipe off browning with a wet towel.
• Add heavy cream.
• Add prepared butter.
• Over high heat, whisk sauce until butter has melted.
• Season to taste.
• Add a few drops of wine vinegar if sauce seems flat. Add butter if sauce is harsh or acidic.

In this months article we are going to explore menu planning. It’s no secret that Glenn and I love to cook Italian. The traditional Italian menu can be quite lengthy. It starts with an Apertivo (Aperitif), Antipasti (appetizer), Zuppa (soup), Insalata (salad), Primo (first course), Secondo (second course or main course), Cortorno (side dish), Formaggio e frutta, (cheese and fruit), Dolce (dessert). Caffe (coffee) and finishes with a Digestivo or Amazzacaffe (liquor or literally coffee killer).

The typical meal can last hours with family or friends enjoying each others company. You can begin to understand why we like this type of meal. The trick is to make each course small so it’s not overwhelming.

Cooking with the Glenn’s donated a dinner for six to a Gaston Hospice Silent Auction a few months ago and on March 20th we prepared for the big night. We had met with Brenda and Elizabeth a few weeks earlier to discuss the menu and make plans for the evening. Arriving around 2 p.m. we started our preparations at their house.

The table was set beautifully and we went to work preparing our Mise en Place for our evening’s menu. We had brought all of our gear to prepare the meal, and all of our fresh ingredients.

We started with lemon drop martini’s as our Apertivo and an Amuse-Bouche (entertainment for the mouth) of polenta with a layer of Spec topped with a ragout of wild mushroom in cream. From there we moved into a trio of Antipasto of arancini, fried zucchini and stuffed mushrooms with a Prosecco toast to the evening. We served Zuppa di Vongole, a rich tomato and clam stew and then a fresh Caprese Insalata, tomato, basil and mozzarella with parmesan popovers hot out of the oven.

Our Primo was Ravioli di Ricotta e Funghi, a half moon ravioli made from fresh pasta stuffed with cheese and mushroom in a butter sage sauce. Glenn had prepared beautiful rosemary bread that filled the whole house with its fragrance. Our Secondo was Hammin alla Toscana, this is a meatloaf made with beef, lamb and ricotta cheese its cooked in a white bean tomato stew. It is a dish Glenn and I first tried when we visited Tuscany and were so impressed we brought it back to Belmont with us. Our Cotorno was sautéed broccollini.

The group was really starting to wind up as the wine and laughter flowed. In this menu we skipped the fruit and cheese course and moved into Dolce and Caffe. Glenn’s Tiramisu Black Bottom Tart was the perfect complement to a round of freshly made Cappuccinos’ and the final Amazzacaffe wrapped up the evening four hours later while Glenn and I cleaned the kitchen and packed up.

We would like to thank Brenda and Elizabeth and all their guests for a wonderful evening and the opportunity to serve such a worthy cause.

Until next time Ciao

Glenn & Glenn

Chicken Chasseur

This is traditional French dish that was most likely used for cooking game. Chausseur translates to “Hunter” and is used for dishes including mushrooms, shallots, tomatoes, wine and brandy. This savory sauce really makes this dish- it is fantastic over rice or potatoes, or at my house we break a baguette and dip the bread into the sauce. Bon appétit!

1 whole chicken cut into 8 pieces (you will have to joint the chicken and cut out the backbone)
1 TBS Olive Oil
2 ¼ oz Butter
2 Shallots Finely Chopped
4 ½ oz Sliced Mushrooms
1 TBS All Purpose Flour
½ cup White Wine
2 TBS Brandy
2 tsp Tomato Paste
1 cup Chicken Stock
2 tsp Chopped Tarragon
1 tsp Chopped Parsley

Heat oil in a frying pan and half the butter; add the chicken and sauté in batches on both sides until browned. Place on plate and keep warm, pour off excess fat.

Melt the remaining butter in the pan, add shallots and cook until softened but not browned. Add mushrooms and cook over moderate heat for 3 minutes.

Add the flour and cook, stirring constantly, for 1 minute. Stir in the wine, brandy, tomato paste and stock. Bring to boil, stirring constantly, then reduce the heat and add the tarragon. Season with salt and pepper to taste.

Return the chicken to the pan, cover and simmer for 30 minutes, or until the chicken is tender and cooked through. Sprinkle with parsley and serve.

Ciao,

Glenn and Glenn