Mexican Street Corn Guacamole

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I guess you could say that I have been on a “Kenji kick” lately, channeling my secret inner scientist and learning so much about food that I can hardly keep up. If you’ve been following my posts, you know how inspired I am by J. Kenji López-Alt, the chef who pushes all the boundaries of science and food, and today, I present another example of new tricks I’m learning from Kenji.

I have attached the name “street corn” to this recipe, though it is technically missing a few of the signature street corn ingredients (specifically, mayonnaise and chile sprinkles). But the mouthwatering combination of flavors it does have—lime, cilantro, grilled corn and cotija cheese—gives me such an impression of street corn that I couldn’t help myself.

The corn and cotija were wonderful additions to guacamole!

Besides, I felt an obligation to change the name because I couldn’t quite make the recipe (which comes from the pages of NY Times Cooking) as directed by its author, and that’s because I don’t have the proper tools of a Mexican cocina. Nope, this gringa relies mostly on her countertop electrics for heavy chopping, dicing, mincing and pureeing, and that works fine most of the time. But when it comes to making salsa or guacamole, the better and more authentic method would involve a molcajete, a huge, primitive looking mortar and pestle carved from a chunk of volcanic rock.

The rough interior of a molcajete (pronounced mowl-kuh-HAY-tay) makes the flavors more intense, because as you grind solid ingredients into it, you crush rather than chop, and that releases the essence of seed spices, herbs and onions in a way that modern appliances simply can’t compete. For this recipe, even though I recently spent several hundred dollars on a made-in-France food processor that basically requires a college course to use, I set out instead to find a molcajete, a culinary tool that you have probably seen in Mexican restaurants.

Originally, my plan was to share this scrumptious guacamole recipe in observance of Hispanic Heritage Month, but my research about molcajetes led me to realize that the tool really is primitive, and it is considered “pre-Hispanic” because it was created and used by the Aztecs, long before Spain began to influence the cultures that we recognize today as Hispanic—including Mexico, where most molcajetes are still made to ancient standards.

image credit: https://www.mexicolore.co.uk/aztecs/artefacts/molcajete

My first stop for one of these nifty devices was Amazon, but after scrolling through three pages of “authentic” molcajetes, I wasn’t convinced that they weren’t made in China, and possibly of concrete. Next stop, Williams-Sonoma, because who knows more about authentic Mexican cooking, right? OK, maybe not, though they did have some impressive-looking molcajetes, and (not surprisingly) at really impressive prices.

Finally, I wised up and headed across town to the Mexican supermarket. Les and I love visiting this interesting store, where we find all the spices, dried peppers and other Mexican ingredients we could ever want. They have the largest bin of fresh jalapenos I have ever seen (perfect for Les’s Atomic Buffalo Turds recipe), as well as a few ingredients I can’t pronounce and wouldn’t begin to know how to use (yet). English is not the first language for the workers in this market, nor for most of its customers, and I’m good with that because every visit feels like an adventure.

This was a bit like a treasure hunt!

This is the same store where I found my cast iron press for making handmade corn tortillas, and I knew we would find a traditional molcajete as well—and there it was, conveniently nestled among all sorts other gadgets, right next to the carousel rack of shampoo and rubbing alcohol, of course. As I said, it is an interesting store (remind me to tell you sometime where to find the mayonnaise)!

What I had not realized at the time of my molcajete purchase was the curing, or “seasoning,” that is required. The pores are huge in the volcanic rock, and a great deal of dust and grit is encased in there. First, you must scrub the inside and outside with hot water (no soap) and a stiff-bristled brush to release the surface grit and grime, and tip it sideways to air dry. Then you grind raw, whole rice into the thing, which draws out additional gray, powdery grit.

You rinse and repeat as many times as it takes, until the rice comes out clean. At that point, you’re ready—unless you follow some experts’ instructions to also season the food-touching surfaces with salt and garlic. OK, all of that sounded time consuming, but easy enough!

Or, maybe not.

This is going to take much longer than I expected.

A mere 20 minutes into this process, I had to give up because I already had a blister from gripping the rough surface of the pestle so tightly. Les took a crack at it, too, and we soon realized this was not going to happen in time for us to make Kenji’s gorgeous guacamole, and that’s where the chef’s scientific expertise came to the rescue. As with most of his recipes, Kenji offered a workaround for crushing the ingredients with coarse salt, and it was so simple, we could do it with nothing more than a bowl, a cutting board and a good knife. Here goes!

The aroma of the minced ingredients was intoxicating!

Salting the white onions, jalapeno and cilantro for 15 minutes breaks down the cell walls and makes it easier to extract the flavors than if you started chopping it straightaway. Next, you mince that mixture finely, and then lay the blade of your knife nearly flat against the cutting board, dragging the mixture to a paste-like consistency. Transfer it to a bowl and carry on with the recipe.

Always wash avocados before cutting them, so your knife blade doesn’t pick up contaminants.

We grilled our corn ahead of time and stripped off the kernels, but I imagine in a pinch you could even use (thawed) frozen fire-roasted corn, like the kind we frequently buy at Trader Joe’s. Squeeze lime juice over the avocados to preserve their color, and use a box grater to shred the cotija cheese into coarse crumbles. Blend it all together, mashing the avocado with the back of a fork or potato masher, and reserve some of the corn and cotija for topping your beautiful creation.

I tried using a potato masher, but ended up mashing the avocado with the back of a fork.

Friends, this guacamole was so freaking delicious, the two of us devoured the entire bowlful in less than half an hour!

You can make the guac as spicy as you want it to be by adjusting the jalapeno, or simply by leaving in some of the seeds. Choose the most ripe, ready avocados you can find and, if you don’t have a molcajete, take advantage of the workaround that Kenji shared because it really does make a difference. I readily admit that up to this point, Les and I had merely cut up our guacamole ingredients, but we look forward to applying this fabulously simple technique the next time we make the Smoky Chipotle Guacamole that Les has made famous at our house. And, of course, we will continue to grind away at the molcajete—hopefully, it will be properly seasoned in time for Super Bowl!

Mexican Street Corn Guacamole

  • Servings: About 2 cups
  • Difficulty: Average
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Even without the proper, authentic tools, I found this Kenji-inspired appetizer very manageable and absolutely delicious! Save yourself some time by grilling an extra ear of corn a day or two ahead, and use avocados that are at peak ripeness!


Ingredients

  • 1/4 cup white onion, rough-chopped
  • 1 jalapeno, seeded and rough-chopped
  • 1 cup loosely packed cilantro leaves and tender stems
  • 1/2 tsp. kosher salt or coarse sea salt
  • 1 ear grilled corn, cooled
  • 2 average size, ripe avocados
  • Juice of 1/2 large lime
  • 2 oz. cotija cheese, shredded on large holes of box grater
  • Additional salt, pepper and lime to taste
  • Tortilla chips for serving

Directions

  1. Combine onions, jalapeno and cilantro in a medium bowl and toss it with the kosher salt. Allow it to rest 15 minutes, to draw out moisture. Finely chop these ingredients together, then lay a chef’s knife nearly flat and drag them across the cutting board to create a mixture similar to paste. Some bits will remain, and that’s OK. Transfer the mixture to a bowl that’s large enough for mixing your guacamole. During the rest time, prep the corn and cotija.
  2. Trim the fat end of the ear of corn, and stand it up on your cutting board to cut down the cob, releasing the kernels. Break apart any large clumps.
  3. Wash the avocados, then cut them in half and discard the pits. Score the flesh into cubes and spoon it out into the bowl with the onion mixture. Squeeze the lime all over the avocado and toss lightly. Use a potato masher or the back of a fork to gently mash the avocado flesh to your desired texture.
  4. Add most of the corn and cotija to the guacamole bowl and fold or mash to combine. Adjust salt, pepper and lime to taste. Transfer guacamole to a serving bowl and sprinkle remaining corn and cotija on as a garnish.
  5. Serve immediately with tortilla chips and watch it disappear!

Green Gazpacho Shooters

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It isn’t easy being green—unless you happen to be this gazpacho! I know, you’ve probably only seen gazpacho in shades of red, and perhaps with a few green bits of pepper or scallion on top. But when I visited our farmers’ market last weekend, I discovered that most of the tomato vendors had sold out. That is, until I spotted these beauties at a booth near the back.

In the end, I was glad that all the red ones were sold out!

The grower assured me that these little gems were indeed ripe, and as sweet as any other baby tomatoes. I don’t remember the variety of the tomato (artisan-something-or-other), but I figured it would be, at the very least, a fun twist on the chilled summer soup I planned to serve at our 3rd of July shindig. I picked up some fresh spring onions and a few yellow tomatoes, too, figuring they would help supplement my gazpacho with garden-fresh goods. The soup wouldn’t be red, but it would be interesting, and I was committed to using farmers’ market ingredients as much as possible.

That raises an important point about shopping local and eating with the seasons—it puts you at the mercy of the harvest, and you either go with the flow or go hungry!

I consider every trip to the farmers’ market to be a treasure hunt!

Fortunately, nobody went hungry at our house that evening, and this easy appetizer was the first thing we shared to get the party started. My instinct was to serve the gazpacho as “shooters,” a quick and simple starter that could be prepped ahead and served, sans silverware, as guests arrived. And I could have served them that way, if I had left off the delicate cubes of yellow tomato, cucumber and avocado, but those made the cups so much prettier, even if we did need to hand out spoons! An additional “garnish” of roasted paprika-dusted shrimp made the shooters substantial enough to hold everyone over for the feast that would come off the grill later.

This was a fun way to welcome guests with a fresh taste of summer!

This recipe was very easy to make (gazpacho always is), and I prepped everything but the shrimp a day ahead, which worked well because gazpacho flavors really develop overnight. Step one was to strip the skins off the tiny tomatoes—you don’t want to put those in the processor, unless you like little bits of peel sticking to your teeth. For this task, I did a quick blanch-and-shock treatment. Bring water to a boil in a pot, and prepare a separate bowl filled with ice water. Cut an “x” on the bottom of each tomato to give the peel an easy place to break. Gently lower the tomatoes into the boiling water, a few at a time, and only for about a minute, and then immediately scoop and transfer them into the ice water. This immediately stops the cooking process, shocking the tomatoes so that the peels can be easily stripped away.

I repeated the process with the larger, yellow tomatoes, which I took time to de-seed first (I kept the seeds for another purpose). I held back the flesh of about half a yellow tomato to use later for garnish, and the rest went into the large bowl of my food processor with the little green tomatoes. A few of them had tougher stems, which I cut off, but most of them were tender enough to toss into the mix.

I haven’t shared much about my processor yet, as I’m still learning all the bells and whistles, but I promise I’ll give it a proper introduction soon. For now, I’ll say that it is quite large (14-cup capacity) and it has a cool “Blendermix” ring that is designed to keep the bowl contents in check when you puree ingredients. I love this because it eliminates the need to stop and scrape down the bowl during mixing. Less work for me is never a bad thing!

When I was satisfied with the smoothness of the tomatoes, I tossed in most of a peeled and seeded, cut-up cucumber (I reserved part of it for a topping), a chopped spring onion and about half of a chopped jalapeno. If you like heat, you can leave the seeds in the jalapeno for a bigger bite. I stripped them out to accommodate guests who may not enjoy heat as much. It’s always easier to add spice than to take it away! Depending on how much texture you want in your gazpacho, you could either pulse in these extra goodies or puree the dickens out of them. I went with plan B and whizzed it up nice and smooth, then transferred the soup to a pitcher bowl and stirred in a splash of red wine vinegar and a quick swirl of good, extra virgin olive oil (Spanish, of course).

Gazpacho is best when it has had some time to “relax” in the refrigerator, so at that point, I covered the pitcher bowl and chilled it overnight. Remember the yellow tomato I set aside earlier, and the last bit of cucumber that didn’t get pureed? My intention was to use them as a garnish/topper on the gazpacho at serving time, so I sprinkled them with salt and combined them in a small bowl that also went into the refrigerator. A little bit of texture on top of the gazpacho would add visual interest and something to tantalize the taste buds on those first few bites.

Even the yellow tomato was so juicy! I reserved the seeds and excess juice for another purpose.

To serve the gazpacho, divvy it up into cute little cups or glasses. We did this an hour or so ahead of our friends’ arrival to save time and last-minute fussing, then tucked them back into the fridge. Top each cup with a few cubes of the reserved tomato-cucumber mixture, and a few cubes of fresh avocado. If you wish to garnish with the roasted shrimp, check out my previous post for Bloody Mary Shrimp Cocktail—the process was the same, but for this gazpacho recipe, I tossed the shrimp with a little bit of salt, garlic powder and sweet Spanish paprika.

Add the avocado topping immediately before serving, to keep its fresh color.

This green gazpacho was a perfect starter for the summer meal to come from the grill. It was light, flavorful and very refreshing, and though it was a simple course—from its short list of ingredients to its ease of preparation—everyone loved it so much, they were still talking about it as we hugged our goodbyes.

It doesn’t get much sweeter than that!

Green Gazpacho Shooters

  • Difficulty: average
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This easy green gazpacho can be made ahead in half an hour and is terrific as a starter course for a summer meal off the grill! This recipe requires a food processor, or it can be made in a blender, though you may need to process the tomatoes in batches.

Ingredients

  • 2 dry pints of ripe baby tomatoes (green or otherwise)
  • 3 smallish yellow tomatoes (one will be reserved to chop for topping gazpacho)
  • 1 spring onion or small sweet onion, rough chopped
  • 1 large cucumber, peeled and quartered with seeds removed (reserve a chunk of this for topping)
  • 1/2 medium jalapeno, rough chopped (use the seeds if you like it hot)
  • Kosher salt and freshly ground black pepper
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. good quality, extra virgin olive oil (preferably a Spanish, fruity variety)
  • 1/2 ripe avocado, cubed (this will be a garnish at serving time; do not add it to the blended gazpacho)
  • Roasted paprika-dusted shrimp, optional for garnish (cooking instructions included in note below)

Directions

  1. Bring a pot of water to boil and fill a separate, large bowl with ice water.
  2. Wash all tomatoes and use a paring knife to cut a small “x” on the bottom of each.
  3. Carefully lower the tomatoes (a few at a time) into boiling water, and turn them a few times until the peels begin to loosen. This will only take about one minute, unless the tomatoes are less ripe. Scoop them out and immediately transfer them to the ice water bowl, taking care to fully submerge them. Repeat until all tomatoes have been blanched and shocked.
  4. Drain the tomatoes of excess water and transfer them to the bowl of a food processor, fitted with the large blade. Season with salt and pepper. Pulse a few times to break up the large pieces, and then process continuously until the tomatoes are pureed to a smooth consistency.
  5. Add the cut-up onion, cucumber, and jalapeno to the processor. Pulse, then puree continuously to desired consistency.
  6. Stir in the vinegar and olive oil. Adjust salt and pepper to taste. Transfer gazpacho to a pitcher bowl and refrigerate several hours or overnight.
  7. Dice the reserved yellow tomato and cucumber into bite-sized bits. Sprinkle with salt and pepper. Combine these in a bowl and refrigerate to use as a garnish on the soup.
  8. To serve, divide the gazpacho into cups and top with reserved tomato and cuke bits, plus roasted and chilled paprika shrimp (below).

These paprika-spiced shrimp are very simple to make, and you may prep these up to a day ahead. Be sure to give them enough time to chill completely in the fridge before serving time.

Ingredients

  • 12 to 16 shrimp (enough for two shrimp per gazpacho serving)
  • 1 Tbsp. extra virgin olive oil
  • 1 tsp. Spanish sweet paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. kosher salt
  • several twists freshly ground black pepper

Directions

  1. Preheat oven to 400 F, and line a baking sheet with parchment paper.
  2. Peel and de-vein shrimp, keeping tails intact for presentation. Pat dry with paper towels.
  3. Add shrimp to a zip-top freezer bag. Drizzle in olive oil and add seasonings. Seal and shake to evenly coat the shrimp with seasonings.
  4. Arrange shrimp on baking sheet. Roast for about 6 minutes, or until shrimp are just barely opaque. Remove from oven and arrange in one layer on a plate. Place the plate directly into the fridge or freezer for a few minutes to stop the cooking process. Transfer to a covered container and keep chilled until ready to serve.

Maple Mustard Meatballs

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During the holiday season, right smack between Thanksgiving and Christmas, I shared my recipe for Smoked Maple Bourbon Crème Brûlée. That dessert was divine, with all the silky creaminess you’d expect and a generous splash of smoked maple bourbon, a Knob Creek product that my husband and I had recently discovered. The culinary possibilities of this bourbon seem limitless, as we have enjoyed it now in cocktails, dessert and these meatballs, which were inspired by a comment made by a friend on that crème brûlée post.

We have been so inspired by this smoked maple-flavored bourbon.

My friend and blog buddy, Michelle, cannot tolerate alcohol in drinks but she enjoys the flavors of booze in food (including the Tequila & Lime Chicken Tacos she inspired me to make last summer). Michelle commented that the maple-bourbon combination in my dessert reminded her of a signature appetizer made by an old friend. Can’t we all relate to that—a dish so good that we can still taste it in our minds, even years later? That simple comment about her friend’s “maple mustard mystery” meatballs got my own creative juices going. I was bored with ground beef (and it isn’t always easy to find fresh grass-fed in the store), so I turned to ground pork instead and modified a recipe I already had for Marsala-braised pork meatballs. I had been thinking about making those, but maple and bourbon sounded much more interesting.

Maple is one of the most versatile sweeteners I know—it is not a flat kind of sweet, as sugar is, but complex, with a warmth and depth that you can’t get from brown sugar or even honey. Maple plays nicely with tangy, spicy and smoky as well as it does with creamy and buttery. If you have only enjoyed maple with weekend pancakes, this recipe may help you break out of a flavor rut. The maple and mustard was a terrific combination for early December, which is when I made the meatballs. Yes, we are hanging in there with dry January, so I suppose you could say I am enjoying bourbon vicariously through myself from last month.

For this meatball recipe, I paired a spicy maple syrup with Dijon mustard, a bit of tomato paste, onion juice and some of the smoky maple bourbon we had bought for the Smoked Maple Cranhattans at Thanksgiving. I resisted the urge to add cream to this sauce, because cream tends to soften other flavors and I really wanted the maple and mustard to enjoy the spotlight.

Mission accomplished—they were delicious! I served them over a bed of simple mashed potatoes and with a side of roasted root vegetables, but I couldn’t help thinking they would also be delicious on toothpicks as an appetizer, as my friend remembered them. Super Bowl, maybe?

Ingredients

1 large, sweet or yellow onion* (see notes)

1 lb. fresh ground pork

1/3 lb. bulk breakfast sausage

1/3 cup panko breadcrumbs

1/4 cup milk

2 Tbsp. all-purpose flour

2 Tbsp. Dijon mustard

1 Tbsp. tomato paste

2 tsp. Worcestershire sauce

2 Tbsp. real maple syrup*

2 cloves garlic, finely minced

Up to 1/2 cup low-sodium vegetable broth

2 Tbsp. smoked maple bourbon*

*Notes

When I made these meatballs, I had reserved onion juice from the Classic Crispy Latkes I had made for the first night of Hanukkah. You will only use half of the large onion in this recipe, but you need the juice of the whole onion to flavor the simmering sauce.

I used a habanero-infused maple syrup for this recipe because my husband and I enjoy spicy foods. Any maple syrup would be delicious—but choose real maple for the best flavor. If the idea of spicy flavor appeals to you, try using regular maple syrup and add about a teaspoon of cayenne or sriracha sauce for similar results.

The smoked maple bourbon is a Knob Creek product. It’s completely optional in this recipe. If you avoid alcohol, simply omit this and add an extra splash of vegetable broth.

Instructions

  • Shred a large onion and press it through a mesh strainer to separate (and reserve) the juice.
  • Set aside half of the onion for another use. You will only use half of it in these meatballs, but you will use all of the juice in the sauce.
  • Combine the panko crumbs with just enough milk to cover them, and give the mixture a few minutes to soak.
  • Season the meats with salt and pepper before adding the panade.
  • The shredded onions went into the meatball mixture, but the onion juice was reserved for the sauce.
  • Mix the panade into the meat mixture and knead gently to blend.
  • I used a cookie scoop to measure out my meatballs.
  • Shape them to about the size of a ping pong ball and let them chill in the fridge for about 20 minutes to firm up.
  • Tomato paste will add some acidity to the dijon mustard.
  • Worcestershire adds flavor and depth.
  • The maple syrup lends a warm sweetness (and in my case, with the spicy maple, heat).
  • Add onion juice to the sauce blend to boost the aromatic flavors.
  • Stir in enough vegetable broth to total 1 1/2 cups.
  • Brown the meatballs in an oiled skillet, but do not cook all the way through.
  • Turn them gently to brown every side. I used a small set of tongs to move them more easily.
  • Drain the browned meatballs on layered paper towels.
  • Drain about 2 tablespoons of the grease into a sauce pot to build the sauce. We will come back to the browned bits in the skillet!
  • Sprinkle 2 tablespoons all-purpose flour into the pot and whisk to create a roux.
  • Pour a splash of bourbon into the roux. I also poured a splash into the skillet to pick up all those browned bits. I forgot to snap a picture of that!
  • Pour all of the maple mustard sauce into the pan and whisk gently until the roux thickens it.
  • Whisk until blended. The roux will thicken the sauce.
  • Add the browned meatballs to the sauce and turn to coat them.
  • Reduce the heat to a simmer and cover the pot, checking them only occasionally, like kids in a slumber party.
  • You guys okay in there? Need anything? Cover and simmer for about an hour.
Maple-Mustard MeatballsPrint it!

Bloody Mary Shrimp Cocktail

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If you are a child of the ‘70s, as I am, you have seen your fair share of shrimp cocktails. It is a classic, but I am waking it up with a fun flavor twist in the cocktail sauce. You’ll find the flavors familiar—from a brunch standard, the bloody Mary—and it’s bringing a zesty jolt of flavor to the chilled freshness of sweet juicy shrimp, which never goes out of style.

If you’re entertaining for New Year’s, this is an easy way to elevate a classic and please any palate. Begin with your favorite ketchup and dress it up with the ingredients you’d enjoy in a bloody Mary; think crunchy pickles, zippy horseradish, herbaceous celery seed, a shake or two of hot sauce or Worcestershire (or both) and, yes, a shot of vodka.

We like our flavors hot at our house, so I used a “hotter” variety of Texas Pete hot sauce, plus spicy Wickles brand pickles and “extra hot” horseradish. But if you prefer milder flavors, adjust accordingly. You could swap any flavors to suit your fancy. Pretty much anything that would work in a bloody Mary will work here. Same with your garnish.

For the shrimp, do what’s best or easy for you, whether purchasing already cooked, steaming them or perhaps trying the roasting method I’ll demonstrate below. Whichever method you choose, be sure the shrimp have plenty of time to chill. Serve them in individual cocktail glasses for an impressive presentation and garnish as you would a bloody Mary!

Ingredients (serves 6)

18 jumbo shrimp* (see notes)

6 Tbsp. ketchup

2 Tbsp. finely minced onion or shallot

2 Tbsp. finely minced sweet, spicy or dill pickle

1 Tbsp. prepared horseradish

2 tsp. Worcestershire sauce

1 tsp. cayenne hot sauce, such as Texas Pete or Tabasco

1/2 tsp. celery seed

Splash or two of pickle juice

1 shot good quality vodka

*Notes

Take time to notice where your shrimp has been sourced, as some farming methods are bad for the environment and the seafood processing standards in some parts of the world are rife with human rights violations. Whenever possible, choose domestic (U.S. produced) shrimp that is either wild caught or sustainably farmed. Clean, peel and devein the shrimp, but keep the tails on for best presentation.

I used 16-20 count shrimp, which means there are 16-20 per pound. If you are serving the cocktail as an appetizer, three shrimp per person is a good starting point.

As a side note, it occurs to me that this zesty cocktail sauce would also be terrific with raw or steamed oysters.

Instructions

  • Combine your sauce ingredients in a bowl and add a shot of vodka.
  • Give it a good stir, and adjust the flavors to taste.
  • I love to see the chunks of onion and pickle, but if you prefer a smoother sauce, you can pulse the ingredients in a food processor.
  • Chill your cocktail glasses by adding ice or ice water to them.
  • When shrimp are chilled, empty ice from the serving glasses and spoon the cocktail sauce into the glasses.
  • Arrange the chilled shrimp along the edge of the glass. When using jumbo shrimp, 3 is good for an appetizer serving.
  • OK, I splurged and went for four! Garnish as you would a bloody mary. I used a lemon wedge and a pimento-stuffed olive. But, as with a bloody Mary, anything goes!

Cook the shrimp, using your preferred method. Chill it thoroughly in the refrigerator before serving.

Stir all sauce ingredients together in a bowl and chill until ready to serve. For presentation, spoon about 2 tablespoons of sauce into a shallow cocktail glass and hang the chilled shrimp on the edge of the glass. Garnish with a wedge of fresh lemon and a cocktail olive, onion, pepperoncini, etc.

Bloody Mary Shrimp CocktailPrint it!
Happy New Year!

Easy Roasted Shrimp

The roasting method may seem fussy, but it is actually easier than boiling or steaming, because it doesn’t move so quickly. It’s so frustrating to accidentally overcook something as delicate and expensive as shrimp.

Peel and de-vein shrimp, then toss or spray with olive oil and season lightly with old bay or just salt and pepper.
Roast the shrimp at 400 F for 7 minutes, then transfer to a bowl and immediately place them in the freezer to chill them down.

Preheat the oven to 400° F, with oven rack in center position. Peel and de-vein shrimp and arrange them on a parchment-lined baking sheet. Give them a quick spray of olive oil (or toss them lightly in olive oil) and sprinkle both sides lightly with Old Bay seasoning or (more simply) salt and pepper.

Roast for 7 minutes, until shrimp are just opaque. Immediately transfer shrimp to a bowl and chill them down quickly in the freezer for several minutes or plunge the bowl into a larger bowl filled with ice. The goal is to bring down the temperature quickly so that the shrimp don’t overcook to become tough.

Buffalo Deviled Eggs with Bleu Cheese

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There was more than a little bit of disappointment this year in limiting the number and scale of dishes my husband, Les, and I create for our annual Super Bowl party. Obviously, we didn’t have 25 people in the house this year—that would be ludicrous in these times—but the Super Bowl wasn’t cancelled, and neither was our celebration, even if reduced to just the two of us. The challenge for us was finding new ways to enjoy the flavors we’ve come to expect on this ultimate football occasion.

Deviled eggs are always on our party table and so are Buffalo wings. Why not combine the flavors into one tasty bite?

These little hors d’oeuvres have the big, bold flavor of Frank’s RedHot sauce, which is the only acceptable flavor for Buffalo wings, in this Western New York girl’s humble opinion. Little bits of crunchy celery do their part to mimic the experience, and crumbled bleu cheese is the proverbial icing on the cake.

Deviled eggs are one of my favorite “blank canvas” foods, meaning that you can twist up the flavors to suit the occasion. I made these Buffalo-flavored eggs at the same time as the Dirty Martini Deviled Eggs, which is in keeping with my usual practice of putting more than one flavor on the table. The ingredients and instructions below describe my process for splitting the two flavors, but if you’d prefer to make only the Buffalo deviled eggs, no problem—simply double the ingredients as noted below.

Two flavors are better than one!

If you are intrigued with the idea of trying new flavors, check out my post from last spring, Egg-stravaganza. I’ll bet you will find a flavor combination that’s right up your alley!

Ingredients

9 large eggs, hard-boiled and peeled

1/4 cup + 1 Tbsp. light mayonnaise

  • I peel my hardboiled eggs as soon as they are cooled, and they go into the fridge in a flat, shallow covered pyrex. The result is two flat sides, so my eggs sit level on a serving plate.
  • My recipe begins the same as any other deviled egg recipe, but I’ll divide the basic yolk mixture for two separate flavors.
  • I shred the yolks on their own first, which makes for smooth blending of the mayo and other ingredients.
  • Begin with 1/4 cup of mayo, and add more if you need it.
  • If your fork stands straight up in the yolk mixture, you need more mayo. I added another tablespoon.
  • When the consistency meets approval, divide half of the yolk mixture into a second bowl for a separate filling flavor.

Carefully turn out the egg yolks into a medium-sized bowl. Mash thoroughly with a fork until yolks resemble dry crumbs. Add mayonnaise and blend until smooth. Divide yolk mixture by transferring half to a second bowl (unless you intend to make all one flavor). Follow additional instructions below for making the two kinds of deviled eggs I made this particular day.

For the Buffalo flavor (double if making all nine eggs)

All the flavors of Buffalo wings, ready to take over my deviled eggs.

2 or 3 tsp. Frank’s original RedHot sauce (adjust to your heat preference)

2 cloves roasted garlic or 1/4 tsp. garlic powder

Freshly ground black pepper

1 Tbsp. celery, finely chopped (for filling) + small, thin sticks celery (for garnish)

1 1/2 Tbsp. finely crumbled bleu cheese

Frank’s RedHot dry seasoning, to sprinkle on at serving time (or substitute paprika)

Instructions for Buffalo eggs

  1. Add RedHot sauce, roasted garlic and black pepper to one bowl of the yolk mixture. Blend smooth with a fork or spoon. Fold in chopped celery bits.
  2. Place a small zip-top bag into a glass, and use a spatula to scoop the filling mixture into it. Seal up the bag, snip one corner to create a makeshift piping bag, and gently fill half of egg whites. Garnish top of Buffalo eggs with crumbled bleu cheese and mini celery sticks.
  • For the Buffalo egg filling, I added two teaspoons of Frank’s sauce, the roasted garlic and black pepper.
  • The filling was tasty, but I wanted more heat so I added another teaspoon. You decide what flavor level is right for you!
  • I stirred in about a tablespoon of finely chopped celery, then scooped the filling into a small zip top bag, which I’m using as a piping bag.
  • Snip a corner of the bag (make it large enough for chunky ingredients to pass through), and pipe the filling into the empty egg halves. Garnish the eggs as desired.
  • My Buffalo deviled eggs are garnished with celery sticks and tiny crumbles of real bleu cheese.

For the Dirty Martini flavor (double if making all nine eggs)

No vodka or gin in my dirty martini deviled eggs, but the vermouth and garnishes add all the right flavors.

1 Tbsp. dry vermouth (or use additional olive brine)

2 cocktail olives, finely chopped

1 or 2 cocktail onions, finely chopped (for filling)

1 tsp. olive brine

4 cocktail onions, halved (for garnish)

Instructions for Dirty Martini eggs

  1. Add dry vermouth, chopped olives, onion and brine to yolk mixture. Blend smooth with a fork or spoon.
  2. Place a small zip-top bag into a glass, and use a spatula to scoop the filling mixture into it. Seal up the bag, snip one corner to create a makeshift piping bag, and gently fill half of egg whites. Garnish with cocktail onion halves, skewered on a toothpick if you wish, to mimic the appearance of a martini.
  • For the dirty martini filling, I’ve added dry vermouth, finely chopped cocktail olives and onions and a tiny splash of olive brine.
  • This mixture could stand more olive flavor, so I chopped up another one. Remember, you can add but you can’t take away!
  • My dirty martini deviled eggs are garnished with a halved cocktail onion on a pick.

Want to try these deviled egg recipes?

Buffalo Deviled Eggs and Dirty Martini Deviled EggsPrint It!
At serving time, I sprinkled the Buffalo eggs with the Frank’s dry seasoning. These deviled eggs made a fine appearance at our Super Bowl party for two! 🙂

Dirty Martini Deviled Eggs

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Every Super Bowl party my husband, Les, and I have hosted together has been a little different in terms of food offerings, but you can count on two things—his incredible, thick and meaty chili (one day I promise I’ll squeeze the recipe out of him) and at least a couple of flavors of deviled eggs. This is one of those foods that everybody (except the vegans) goes a little nuts over, and I love making them because the deviled egg is what I call a “blank canvas” food. If you can dream up a flavor, a deviled egg can probably carry it.

When I shared my Egg-stravaganza post last spring, I made mention of my “Bloody Mary” deviled eggs, filled with all the signature savory flavors you’d find in the ubiquitous Sunday brunch cocktail. Today, I’m presenting a non-spicy counterpart in this Dirty Martini version of deviled eggs, which includes the tangy brininess of lemon-stuffed cocktail olives, pickled cocktail onions and a splash of dry white vermouth. This new riff on a classic hors d’oeuvres will undoubtedly make a repeat appearance on our table at some point in the future, and it’s a fun way to enjoy one of my favorite cocktail combinations, too.

Two flavors are better than one!

I made these tasty bites at the same time as my Buffalo Deviled Eggs with Bleu Cheese, and the ingredients and instructions below describe my process for splitting the two flavors. If you’d prefer to make only the dirty martini deviled eggs, no problem—simply double the ingredients as noted below.

Cheers!

Ingredients for base filling

9 large eggs, hard-boiled and peeled

1/4 cup + 1 Tbsp. light mayonnaise

  • I peel my hardboiled eggs as soon as they are cooled, and they go into the fridge in a flat, shallow covered pyrex. The result is two flat sides, so my eggs sit level on a serving plate.
  • My recipe begins the same as any other deviled egg recipe, but I’ll divide the basic yolk mixture for two separate flavors.
  • I shred the yolks on their own first, which makes for smooth blending of the mayo and other ingredients.
  • Begin with 1/4 cup of mayo, and add more if you need it.
  • If your fork stands straight up in the yolk mixture, you need more mayo. I added another tablespoon.
  • When the consistency meets approval, divide half of the yolk mixture into a second bowl for a separate filling flavor.

Carefully turn out the egg yolks into a medium-sized bowl. Mash thoroughly with a fork until yolks resemble dry crumbs. Add mayonnaise and blend until smooth. Divide yolk mixture by transferring half to a second bowl (unless you intend to make all one flavor). Follow additional instructions below for making the two kinds of deviled eggs I made this particular day.

For the Dirty Martini flavor (double ingredients if making all nine eggs)

No vodka or gin in my dirty martini deviled eggs, but the vermouth and garnishes add all the right flavors.

1 Tbsp. dry vermouth (or use additional olive brine)

2 cocktail olives, finely chopped

1 cocktail onion, finely chopped

1 tsp. olive brine

4 cocktail onions, halved (for garnish)

Instructions for Dirty Martini eggs

  • For the dirty martini filling, I’ve added dry vermouth, finely chopped cocktail olives and onions and a tiny splash of olive brine.
  • This mixture could stand more olive flavor, so I chopped up another one. Remember, you can add but you can’t take away!
  • My dirty martini deviled eggs are garnished with a halved cocktail onion on a pick.
  1. Add dry vermouth, chopped olives, onion and brine to yolk mixture. Blend smooth with a form or spoon.
  2. Place a small zip-top bag into a glass, and use a spatula to scoop the filling mixture into it. Seal up the bag, snip one corner to create a makeshift piping bag, and gently fill half of egg whites (See slides for Buffalo deviled eggs for a visual on this technique). Garnish with cocktail onion halves, skewered on a toothpick if you wish, to mimic the appearance of a martini.

For the Buffalo flavor

All the flavors of Buffalo wings, ready to take over my deviled eggs.

2 or 3 tsp. Frank’s original RedHot sauce (adjust to your heat preference)

2 cloves roasted garlic or 1/4 tsp. garlic powder

Freshly ground black pepper

1 Tbsp. celery, finely chopped (for filling) + small, thin sticks celery (for garnish)

1 1/2 Tbsp. finely crumbled bleu cheese

Frank’s RedHot dry seasoning, to sprinkle on at serving (or substitute paprika)

Instructions for Buffalo deviled eggs

  • For the Buffalo egg filling, I added two teaspoons of Frank’s sauce, the roasted garlic and black pepper.
  • I stirred in about a tablespoon of finely chopped celery, then scooped the filling into a small zip top bag, which I’m using as a piping bag.
  • Snip a corner of the bag (make it large enough for chunky ingredients to pass through), and pipe the filling into the empty egg halves. Garnish the eggs as desired.
  • My Buffalo deviled eggs are garnished with celery sticks and tiny crumbles of real bleu cheese.
  1. Add RedHot sauce, roasted garlic and black pepper to one bowl of the yolk mixture. Blend smooth with a fork or spoon. Fold in chopped celery bits.
  2. Place a small zip-top bag into a glass, and use a spatula to scoop the filling mixture into it. Seal up the bag, snip one corner to create a makeshift piping bag, and gently fill half of egg whites. Garnish top of Buffalo eggs with crumbled bleu cheese and mini celery sticks.

Want to make these deviled eggs?

Buffalo Deviled Eggs and Dirty Martini Deviled EggsPrint It!

If you like the fun idea of switching up flavors on your next batch of deviled eggs, have a look at my previous post for Egg-Stravaganza, and see how I made these fun varieties!

(L to R) Bloody Mary, jalapeno pimiento cheese, bacon, egg and cheese.

Smoky Guacamole

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Terrie and I enjoy surprising each other with gifts that we know the other will appreciate and play to our sense of adventure in the kitchen. So it was a few Christmases back when I opened one of my gifts and unveiled the book Buenos Nachos! by Gina Hamadey. Terrie knew that I already enjoyed making different kinds of nachos and had come to recognize herself how enjoyable nachos could be as a dinner, and relatively healthy, too, if you plan for it. The book is, as the title indicates, a treasure trove of nacho recipes, many of which come from restaurants whose owners shared their secrets. The part of the book I’ve put most to use, though, is in the smaller section on accoutrements such as salsa, guacamole, queso and “refreshments.”

Specifically, I’ve latched onto “Smoky Guacamole” as a go-to offering at parties or pre-dinner snacks at our house. I was a latecomer to guacamole, I have to admit. I moved to Southern California after college and refused to get into the chill, SoCal swing of things and eat a disgusting-looking condiment with a questionable consistency. Instead, I simply expanded George Carlin’s skepticism about “blue foods” to include pasty green stuff. I don’t remember exactly when I gave in and tried guacamole, but I cannot imagine life without it now. The freshness of the lime and cilantro added to chunks of avocado and tomatoes was made for a nacho chip. Or, in the recent case in our household, as a side/add-on to homemade barbacoa tacos.

The reason I like this particular recipe—the very first one I tried from Buenos Nachos!—is the boost guacamole gets by simply adding in a couple of tablespoons (or more, as I like to do) of chipotles in adobo sauce. The smoky spice of the adobo sauce gives guac exactly the kind of “elevate your happy” that my better half talks about so often.

Coincidentally, smoky guacamole also serves as a fine topping or side for any of the nacho dinners I put together. Next up for me out of Buenos Nachos! will be liberating and enhancing a savory cheese sauce from one of the nacho recipes. But for now, I hope you enjoy this smoky guacamole as much as we do.

The usual guac suspects are all here, but the chipotles in adobo is the standout ingredient that puts the smoke in Smoky Guacamole.

Ingredients

3 avocados, halved and cubed

2 Roma tomatoes, seeded and chopped

Juice of half a lime

1/2 medium red onion, chopped

2 Tbsp. or more pureed chipotles in adobo sauce* (see notes)

3 Tbsp. chopped fresh cilantro

Salt and pepper

*Notes

To make the chipotle puree, empty an entire 7 oz. can of chipotle peppers with adobo sauce into a food processor. Pulse several times until mixture is mostly smooth. Transfer mixture to a bowl and keep in the fridge for about two weeks. In this recipe, use as much adobo as your spice meter desires. Add some to your next batch of chili, or use it to kick up a homemade bbq sauce.

Instructions

  • Empty the whole can of chipotles, including adobo sauce, into the processor. Blend until it’s a pureed consistency.
  • Choose avocados that are ripe but not super soft. Scoop them from their shells and cut into cubes.
  • The acid in lime juice prevents browning, so toss the avocados with it before proceeding with the other ingredients.
  • Roma tomatoes are meaty, but you may still need to remove the wet seeds. Cut them in half lengthwise and scoop them with your fingers.
  • Chop the tomatoes whatever size you like. I’m keeping them chunky for this batch of guac.
  • Each ingredient brings its own flavor and texture to the tortilla chip.
  • Give the whole mix a few pinches of salt and twists of fresh cracked pepper.
  • Bring on the smoke, by adding as much (or little) chipotle-adobo puree as your heat meter desires.
  • I use a fork to mash the ingredients together. Some of the avocado pieces will stay intact. If you prefer a smoother guac, try smashing up the avocado first, then fold in the other ingredients.
  • Cilantro is traditional in guacamole. You can either sprinkle it on at serving time, or mix it in as I do.
  • If you’re making the guac ahead of time, layer plastic wrap directly onto the surface. This prevents air from turning the avocados brown.
  • Yeah, baby.
  1. Put the diced avocado in a large bowl and add the lime juice. Toss lightly to prevent the avocado browning.
  2. Add in the tomatoes, onion and chipotle-adobo puree. Stir with a large spoon or mash with a fork; if you prefer a smoother guacamole, you can mash the avocados first, but fans of chunky texture can settle for just mixing up the ingredients.
  3. Season with salt and pepper to taste. Finally, add the cilantro and fold again.

Buenos nachos!

Heaven on a chip.

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Smoky GuacamoleDownload & Print

Sourdough Focaccia with Pomegranate & Walnuts

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I’m learning more about the Jewish traditions that are part of the tapestry of life for my husband, Les, and this week I was surprised to learn that there are multiple new year occasions worth celebrating. We had the big one, Rosh Hashanah, back in the fall, which we celebrated at our house with a twist on beer can chicken, oven-roasted with a honey glaze. This week marks another “new year,” called Tu Bishvat, an environmentally themed observance that centers on trees and all the good things we enjoy because of them. If you’ve ever sat beneath a tree to escape the high-noon heat, you know how protective they can be. And if you’re fortunate enough to have a fruit-bearing tree, you know the joy of anticipation as you watch the fragrant blossoms turn into sweet, juicy edibles.

Our local temple recently held an online celebration for Tu Bishvat, and it included a fun food challenge, which yours truly could not resist. Participants were charged with creating and virtually sharing a dish made with one of the “seven species” highlighted during this occasion—wheat, barley, grapes, figs, pomegranate, olives and dates.

The title of this recipe gives away my assignment (pomegranate), and I’m happy to share it as my latest food adventure.

It smells so good from the oven!

What I love about focaccia is that it is an easy bread to make, as long as you aren’t bothered by the sticky, loose consistency of the dough. It’s a high hydration recipe, which is a bread nerd’s way of saying it’s a really wet dough. Kneading by hand isn’t really an option, but there’s an easy technique of stretching and folding the dough, which builds strength and makes it more workable. My focaccia is sourdough-based, because that’s what I do, but you can find easy yeast-risen focaccia recipes online using commercial yeast if you prefer (try this quick and easy recipe from King Arthur Baking Company).

Enjoy!

Sourdough Focaccia with Pomegranate and Walnuts

Adapted from Maurizio Leo’s recipe for Simple Sourdough Focaccia
Makes one 9” x 13” rectangle or two 9” round bread loaves

Ingredients

115g ripe sourdough starter, 100% hydration* (see notes)

460g filtered water, at room temperature

350g all-purpose flour

180g bread flour*

75g white whole wheat flour

11g salt

12g mild-flavored extra virgin olive oil + extra oil for topping

Toppings*

About 1/2 cup walnut pieces, toasted at 400° F until lightly browned and fragrant

1/2 cup pomegranate arils*

Several sprigs fresh thyme, washed and leaves removed

Coarse or flaky sea salt (I used a specialty salt flavored with chocolate!)

*Notes

My recipe is described with weight measurements because this is how I bake. If you prefer to measure by volume in cups, please consider following the recipe on King Arthur Baking site, where ingredients are listed by weight or volume. If you decide to delve into the world of sourdough, I highly recommend purchase of a digital kitchen scale, as measuring by weight ensures precision and consistent results. You don’t have to spend a bundle for a digital scale. Mine is adjustable for ounces, grams and milliliters, and I picked it up at Walmart for only about $20.

Sourdough starter is considered “ripe” a few hours after feeding, when it has nearly tripled in volume, then begins to fall. It will have a very bubbly surface appearance and a fruity, slightly sour aroma. My starter is 100% hydration, which means it is equal parts flour and water.

Bread flour is higher in protein than regular, all-purpose flour. The protein content gives more strength to bread dough, a benefit that is particularly important with a wet dough. I prefer the King Arthur brand, which is sold in a blue and white bag at most well-stocked supermarkets.

My focaccia is topped with pomegranate arils (which I purchased ready-to-go in the produce department), toasted walnuts and fresh thyme, but there are many other terrific combinations, so use what you like—olives, figs, sun-dried tomatoes, garlic, caramelized onions are all fantastic. Try it sometime with roasted grapes and feta cheese. Yum!

If you want to “fancy up” your focaccia, try drizzling it with a reduction of pomegranate juice and balsamic vinegar. Instructions below!

Instructions

Making bread can seem a little intimidating. I know, because it used to be scary for me. But as with any relationship, it takes some time and experience, trial and error to find your comfort with dough. If you want to learn to make bread, focaccia is a great place to begin. There’s no kneading, and it doesn’t punish you if you mess up your timing. I love a forgiving recipe! Have a look at the slides to get the idea, then give it a go with the instructions below. Keep scrolling for a downloadable PDF for your recipe files. You’ve got this! 🙂

  • This is what ripe starter looks like. It was fed about 12 hours ago, then refrigerated to suspend the fermentation. For this recipe, it’s fine to use the starter cold from the fridge.
  • Combine the flours and salt in a bowl, then add it all at once to the starter mixture.
  • After only a couple minutes, you can see the dough is getting stretchy. That’s a good sign!
  • After a few minutes, the dough will be completely clumped onto the beater blade. Scrape it off and let the dough rest before switching to the dough hook.
  • Look at that gluten developing already! Use the dough hook to knead in the olive oil.
  • The dough seems less organized with the oil kneaded in, but that will change after a rest, and multiple stretch and folds. I know it’s tempting to add more flour, but don’t.
  • You will probably think, “there’s no way this will become bread!” Trust the process. Cover and let it rest 30 minutes before the first stretch.
  • Use wet hands to grab the dough on one side. Stretch it up and over, then turn the bowl and repeat on each side for a total of four stretches.
  • Stretching the dough at this stage feels awkward and messy, but after some time, it will gain strength and structure. Don’t worry.
  • By the final stretch, you’ll feel much more elasticity and strength, like the dough is tugging back.
  • For easier dividing, use one of these tools called a bench scraper. I’m oiling mine so the dough doesn’t stick to it.
  • I’m making two round focaccia loaves, but you could also make one large one, measuring about 9 x 13″.
  • The dough is tight and elastic, but I’ll cover and rest it 30 minutes, then I’ll be able to stretch it to the edges.
  • Use a generous amount of olive oil for dimpling the top of the dough. Only use your fingertips, and press all the way to the bottom.
  • Who has time to break open a fresh pomegranate? This is a welcome convenience!
  • It’s OK to press the toppings down into the dimples, and the oil prevents them drying out.
  • Sprinkle the top of the focaccia with flaky sea salt. I decided to top one of them with this specialty chocolate sea salt. Good call!
  • The dimpled dough bakes up puffy, and some of the toppings are baked deep into the dimples.
  1. Combine starter and water in the bowl of a stand mixer. Mix together into a slurry.
  2. Whisk together flours and salt in a separate bowl. Add flour all at once to the starter mixture. Using the mixer’s lowest speed, beat until all flour is absorbed into the starter, which should only take 1 to 2 minutes. Increase to the next speed and beat for about 5 minutes. The dough will be wet and sticky, but gathered up around the beater blade. Remove beater blade, cover the bowl and let it rest for about 15 minutes.
  3. Using the dough hook, and with mixer on low speed, slowly pour in the olive oil and mix until oil is fully blended into the dough, plus about 2 more minutes. The dough will seem impossibly wet and heavy, but don’t give in to the temptation to add more flour.
  4. Transfer the dough to a large, wide bowl and cover, resting it in a warm, draft-free spot in the kitchen for a total of 2 hours. Don’t wander off though, because you’ll need to do some stretching and folding over the course of the first couple hours.
  5. After 30 minutes, using wet hands, grab hold of one side of the dough, keeping it in the bowl. Pull it up and over the rest of the dough. Turn the bowl halfway around and repeat with the other side of the dough, then turn it a quarter way, and repeat with the other two sides, for a total of four stretches.
  6. Repeat the stretch and folds at 60 minutes, 90 minutes, and the 2-hour mark. This intermittent stretching makes a big difference in the strength and condition of the dough, so don’t skip it.
  7. Prepare a pan (or two) for baking by drizzling olive oil into the pan. Transfer focaccia dough to the pan(s) and spread as best you can to fill the pan. Don’t worry if it doesn’t stretch all the way at first. Cover the pan and rest dough for 30 minutes, then spread it again. Use wet hands (or spray them with oil) to avoid sticking to the dough. Give the dough about 4 hours to proof. During this time, you’ll notice quite a bit of puffiness develop—this is good!
  8. Near the end of proofing time, preheat oven to 450° F with a rack in the lower third of the oven.
  9. Using wet (or oiled) hands, gently press your fingertips straight down in a wide pattern all over the focaccia dough. The goal is to make deep dimples in the dough but leave large air pockets in between. Drizzle a couple of tablespoons of additional olive oil over the surface, and sprinkle toppings evenly over the dough. It helps to arrange the toppings into the dimples so they are not sitting high on the surface of the bread. You can press them into the dough to accomplish this, but take care to only use your fingertips to keep the bubbly texture going.
  10. Sprinkle top of bread with flaky sea salt. Bake at 450 for about 30 minutes, turning bread at the halfway time for even baking. Use a loose foil tent if needed to prevent over-browning.
  11. Cool the focaccia in the pan for a few minutes, then transfer to a cooling rack. Enjoy it warm or cool completely before wrapping and storing.
The focaccia is about 2 inches high, and you can see the pomegranate seeds and walnuts are deeply embedded into the bread.

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Who’s getting fancy in here?

Les teases me all the time about my use of “balsamic reduction,” which is nothing more than quality balsamic vinegar simmered until it’s reduced to half volume. This is not rocket science, but it sure does seem to impress people! For this focaccia, I combined about 1/2 cup pure pomegranate juice (easy to find in the produce section) with a couple tablespoons of real balsamic vinegar from Modena. I happened to have a bottle that is also infused with pomegranate, and you can find it at one of the specialty oil & vinegar shops that have popped up all over the U.S. A reduction can vary in flavor from tart to sweet, depending on the ingredients, and it adds a nice final pizzazz to even a simple dish.

  • A “reduction” only sounds fancy. It’s nothing more than juice simmered down to a more concentrated form.
  • A couple tablespoons of pomegranate infused balsamic vinegar will add depth to the reduction.
  • At the beginning, I have about 5 ounces of pom juice and balsamic mixture. Let’s give it 20 minutes.
  • Watch your reduction closely, and turn off the heat when it starts to bubble and foam like crazy. It will thicken more as it cools.
  • The reduction has a more intense color and flavor. This will be terrific drizzled on the focaccia at serving time.
Let me hear you say, “Ooooh, aaah! 😀

Pumpkin Chipotle Deviled Eggs

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At our house, the Thanksgiving “pre-feast” is almost as traditional as the feast itself. Even in this weird pandemic year, which finds us home alone for Turkey Day, we will have an eclectic spread of snacks and finger foods that will serve as sustenance until dinner.

We always have deviled eggs in the mix; they are a perfect little bite, savory and delicious, and packing enough protein to fill our bellies in a healthy way rather than just scarfing on carbs. As I mentioned back in the spring when I shared an egg-stravaganza, deviled eggs are a blank canvas for any flavor that strikes your fancy. This time, it’s the savory side of pumpkin, highlighted with a little garlic and ground chipotle powder.

By the way, this recipe would also work great with equal substitution of pureed sweet potato, if you prefer.

The pumpkin and chipotle flavors are a savory surprise with these deviled eggs.

Ingredients

6 hard-boiled eggs

3 Tbsp. pure pumpkin puree (not pie filling)

2 Tbsp. canola mayonnaise

1/4 tsp. ground chipotle powder

Sprinkle of garlic powder

Kosher sea salt and freshly ground black pepper

Instructions

The pictures tell the story, but you’ll also find written steps below, and a link for a downloadable PDF for your recipe files.

  • I place my peeled hard-boiled eggs into a low, flat Pyrex dish with a snug cover. When I slice them in half, they are flat on both sides. No sliding around on the plate!
  • Add the pumpkin, mayo and spices to the cooked egg yolks, and then blend until smooth and uniform.
  • Place a zip-top bag inside a drinking glass for a quick piping bag that makes filling the eggs a snap.
  • Snip a small corner of the bag to create an easy, disposable piping bag.
  • Squeeze the bag evenly while filling the cavities of the egg whites.
  • I love the rich autumn-like color the pumpkin lends to the deviled egg filling.
  1. Cut hard-boiled eggs in half lengthwise and drop the yolks into a small bowl (I used the small bowl of my food processor, but this is not essential).
  2. Add pumpkin puree, mayonnaise and spices to the cooked yolks.
  3. Process or mash together until the mixture is completely uniform. Add another small spoonful of mayonnaise if needed for creamy consistency.
  4. Fill the cavities of the egg whites with the yolk mixture. You can spoon this in for a quick finish, or take a simple shortcut for a more polished presentation by using a small zip top bag with a snipped corner.

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Pumpkin-Chipotle Deviled Eggs

Spinach Balls with Roasted Red Pepper Sauce

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Hi, everyone! I’m bustling about this week, putting together plans for Thanksgiving, so my awesome husband is stepping into the Comfort du Jour kitchen to share one of his fabulous appetizer recipes! I hope you enjoy it as much as I do. 🙂

Terrie

Water logged, salt bloated, mushy.

I think we can all agree that canned vegetables suck. I grew up on them, though, force fed night after night by my mom, who was trying to make a thin budget stretch enough to feed three hungry kids.

Perhaps my mother was worn down by the time I came around after my two sisters, but mom did let me get away with complete rejection of canned peas and asparagus. I choked down string beans and carrots. Grudgingly. I actually liked two types of canned veggies. Corn and, somewhat inexplicably, spinach.

Maybe it was the Popeye cartoons. You remember how Popeye always was getting whaled on by Bluto until, miraculously, he discovered a can of spinach, opened it with a variety of odd devices he would somehow pull out of thin air and, voila, POW! Bluto was punched off the planet.

Maybe it was the fact I could mix spinach, with a liberal amount of margarine, into the baked potato we had every night. The spinach-potato glop was my favorite—until I discovered frozen creamed spinach in early adulthood in the supermarkets of Southern California, where I moved after college.

It was only a matter of time until I discovered fresh spinach. Tasted good in a salad. Tasted even better sauteed in butter. In short, I discovered the world beyond the can. Years later, I had the good fortune to be invited to a restaurant in Boca Raton, Florida, the Ke’e Grill, where “Spinach Maria” achieved the rank of “best spinach dish ever.” Even more fortunate for me, I have a wife, the inspired, genius founder of Comfort du Jour, who loves the challenge of creating dishes even better than we have out. Hence, I’ve enjoyed Terrie’s Spinach Maria and consider it better than the original. Not unlike her version of New York-style pizza.

But I digress. My point is that tastes change and grow over the years, but I still love spinach, and love using it in dishes that I can do, too. Like spinach balls.

These spinach balls are great as appetizers, or just snacking in general.

I first made these by searching recipes when I was tasked with creating an appetizer dish for an annual holiday potluck at work. First time out of the box, they drew raves, especially from one of the office vegetarians. I guess he enjoyed the savory taste, a blend of seasoned bread crumbs, butter, eggs, cheese and spices. They were clean and neat, easy to just keep popping in your mouth. I’ve been making them, especially around the holidays, ever since, and Terrie has done one of her “elevate” tricks by making use of leftover spinach balls and recasting them as an ingredient, in, say, breakfast waffles. She’s working on a way to incorporate them in some form (Crumbled, sliced? Who knows? That’s the joy of living with a creative kitchen mind) one of her specialty pizzas. I can’t wait.

Enjoy!

Spinach Ball Ingredients

1 10-ounce package of frozen spinach*

2 cups seasoned herb mix*  

2/3 cup grated Italian cheese*

1/2 cup (1 stick) of salted butter, melted and cooled

3 eggs, beaten

2 tsp. garlic powder

1 tsp. Italian seasoning

½ tsp. black pepper

*Notes

Some frozen bagged spinach comes in 12-ounce size, and the extra will not harm the final outcome.

I use a combination of Pepperidge Farm herbed turkey stuffing mix (about 2 parts) and panko bread crumbs (1 part).

I also use our blend of grated parmesan and romano cheeses, but regular grated parmesan would also work.

Instructions

  • I used a potato masher to crush the larger stuffing crumbs.
  • On a whim, I decided to add a tablespoon of Trader Joe’s chili onion crunch along with the spices. You could substitute a little crushed red pepper if you like some heat.
  • You can wrap and squeeze the spinach in paper towels as Terrie usually does, but I like to press it with layered towels to absorb the excess liquid.
  • Go on, get your hands in there. It’s the easiest way to mix these ingredients.
  • Pour the egg and butter and mix.
  • Scoop about a heaping tablespoon of the mixture to begin shaping.
  • Press and pinch to get the shape started and to prevent the spinach balls from falling apart.
  • Finish the shape by rolling between your palms. Aim for golf ball size.
  • Looks like Daddy has an audience!
  • Bake them at 350 for 20-25 minutes, turning once halfway through baking time.
  • First time making the red pepper sauce to accompany these, and it was fantastic!
  1. Heat oven to 350° F. Line a cookie sheet with parchment paper.
  2. Defrost spinach and dry as thoroughly as possible with paper towels.
  3. Blend dry ingredients, grinding the bread crumbs so they are largely fine in texture. Add spinach, then eggs and butter, mixing until thoroughly blended and dough-like in consistency.
  4. Take 1 to 2 tablespoons worth of the spinach mixture between your palms, pressing it together to help it take an oval form, then gently roll it between your palms to form golf ball-sized bites, spacing each about an inch apart on the cookie sheet. Be careful to ensure the mixture is pressed initially and to roll it gently to avoid crumbling. If the mix itself is too crumbly, add an egg and another tablespoon of butter, remix and start again.
  5. Spinach balls should cook 20 to 25 minutes, depending on the oven. Turn them once midway when one side has a slightly brown coloring.

The red pepper sauce is something new, and it came about quite coincidentally. Except I don’t believe in coincidences. So here’s the story. One Monday, Terrie asked me to make the spinach balls for the coming weekend. The next day, I peeked at my email and there was one of The New York Times’ 12 emails a day (Yes, I have an online subscription. Sue me; I’m a former journalist.) that crowd my inbox. This one said “Giant couscous cake with red pepper sauce.” I didn’t give a hoot about the couscous cake, but “red pepper sauce” caught my attention. I love sauces. Love to try them, love to create my own. I looked at the recipe and immediately thought it would be perfect for the spinach balls, which we typically serve with a marinara. So we tried it. And like Mikey in the old Life cereal ads, “we liked it.”

Pepper Sauce Ingredients

2 medium red bell peppers, quartered and seeds removed

1 medium tomato, halved and seeded

2 full heads of garlic

1 1/2 Tbsp. red wine vinegar

4 Tbsp. olive oil

Salt and pepper

Instructions

  1. Line a cookie sheet with parchment paper and preheat oven to 425° F.
  2. Toss peppers and tomato in 1 Tbsp. of olive oil and the kosher salt and arrange skin side up on the cookie sheet.
  3. Cut off ends of garlic heads, drizzle with olive oil and place in foil either on the same cookie sheet if there is room or alongside.
  4. Place the cookie sheet in the oven to roast. After 35 minutes, the peppers and tomatoes should show a nice brown. Remove them from oven and allow to cool slightly; let the garlic continue to roast another 15 minutes until the individual cloves are deep golden color.
  5. Once slightly cooled, remove skins from peppers and tomato and put in a food processor. Remove garlic and squeeze bulbs into the processor as well, taking care not to drop the garlic paper in.
  6. Add red wine vinegar, a good pinch of salt and solid shake of pepper.
  7. Pulse the processor several times to begin the blend, then leave it on and slowly drizzle in remaining 3 Tbs. of olive oil until mixture is smooth. Additional olive oil can be drizzled on top of the sauce upon serving.
Thanks for letting me share these with you. I hope you enjoy them.

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Spinach Balls with Roasted Red Pepper SauceDownload