Eat This: Summer Herb and Tomato Focaccia

Summer Herb and Tomato Focaccia

I grow a lot of herbs and veggies in containers on my patio. Chili Piquin Peppers (RIDICULOUSLY hot TicTac sized peppers), Rosemary, Basil, Oregano, Chives, Mint, Jalapenos and cherry tomatoes. I found a recipe and changed it up a bit for a quick Sunday afternoon treat. I love focaccia and herbs and thought, "What the heck!?!" let's just marry them all together and see what comes up. Here's what I came up with.

INGREDIENTS

2 cups warm water (110 degrees F)
3 tsp yeast (1.5 packets)
2 tsp salt - I like roasted garlic grey salt
3 + 3/4 cups good quality soft bread flour
4 tablespoons extra virgin olive oil
¾ cup fresh herb leaves, chopped finely - I use Basil, Oregano and Rosemary because I grow them
1.5 Cups of small cherry tomatoes split lengthwise
1/2 cup grated cheese for sprinkling - I prefer Romano/Parmesan blend

ASSEMBLE AND BAKE

1. Preheat the oven to 110 degrees F for rising
2. Put the yeast in a large mixing bowl and pour in the warm water.
3. Add the salt and 2 cups of the flour, mix into a soft and sticky dough.
4. Add the remaining 1 3/4 cups of flour and mix well. The dough should still be sticky. You want it sticky/wet to be able to rise well
5. Cover and let rise for 40-45 minutes in the warm oven
6. Turn the dough out onto the lined pan. Add about a third of the chopped herbs to the top of the dough, fold over and add another third; fold over again
7. Press out the dough on a well oiled, or silpat lined baking sheet. Using your fingers, ease it into a rectangle, approximately 9×13, give or take.
8. Put the olive oil in a small bowl and dip your fingers into the oil, and then all over the bread, poking the bread surface and leaving little pools of oil.
9. Poke the tomatoes all over the dough pressing them in slightly., then scatter the remaining herbs across the surface. Sprinkle your chosen salt over all, and finally sprinkle on the cheese.
10. Bake for 18-20 minutes until lightly golden.
11. I like to top off the freshly baked bread with coarsely chopped Basil because it is so fragrant and sort of "melts" into the toppings.

Eat This: Pickled Peppers

Each year I grow herbs and peppers in my backyard in containers.  This year, I planted two tiny little jalapeño pepper plants I bought from the Home Depot back in March.  I think I paid $1.50 for each and by September they are 3.5 feet tall and producing lots of peppers.

I leave them on the plant until they turn red and then harvest and keep in the refrigerator until I have enough. I think they taste better than the green peppers, maybe more mellow?  For this recipe, I used a few large green jalapeños from the market to add some color.  These are definitely not like my Cowboy candy.  These are pickles. Great on a sandwich or as a, well, pickle!

Check em out.

Eat This: Arborio Rice Stuffed Tomatoes

It's that time of year. Tomato season.  Tonight I made Arborio rice stuffed tomatoes. They are light, refreshing and taste like summer.  Easy to make, it takes more time to prep than to bake. Here is how it works.

Savor The Summer: Garlic Ginger Pepper Jam

I love the taste of Summer from the fresh corn to the nice fiery hot Jalapenos I grow in the back yard.  I also like grilled meats and think that once in awhile you might like to have something sweet and hot on a freshly grilled chop.  Enter this jam.

Sunday Supper: Shrimp & Green Grits

OK. It sounds a little out of the ordinary, but these creamy, buttery, cheesy grits are delicious on their own loaded with butter, cream, spinach, chives and basil.  Not for the faint of heart, or calorie counters, but once in awhile this is a delicious indulgence.  When topped with succulent shrimp, it's awesome.
Here's how we do it after the jump.

Eat This: Gingered Sweet Pickled Jalapenos aka "Cowboy Candy"

 
I made candied jalapenos aka "Cowboy Candy" here in the past.  Click HERE for the original recipe with step-by-step instructions.  I ate or gave away my stock so it was time to make more. I wanted to change it up a little and this time, adding a layer of flavor so I added fresh ginger to the recipe.  I love the Asian ginger influence mixed with the Texas taste of the jalapenos.  I cooked fresh ginger, about a 3" long piece, peeled and chopped, in with the vinegar, sugar and spice mixture.  I strained it all before adding the jalapeños.

Eat This: Pork Filled Asian Dumplings

I love Asian dumpling.  Pot stickers are a favorite and this is my own interpretation.  I used this as a boiled dumpling, but you can also pan fry and steam as well.  These are really delicious; a bit tedious, but well worth the effort.

Eat This: Jambalaya with Shrimp and Andouille Sausage

Jambalaya With Shrimp and Andouille Sausage

I love New Orleans and all the food associated therein.  One of my favorites is Jambalaya. I’ve had so many variations over the years, but this one is a real favorite and so easy. This recipe was adapted from food.com – Check out their recipe for “Jambalaya With Shrimp and Andouille Sausage”  I made a very few minor tweaks and this turns our really nicely.  You will note the addition of the “heat” via the Jalapenos.  I like spicy, so temper accordingly. 

Serves: 4 very hungry people.

Ingredients

 

Ingredients:

2 tablespoons olive oil (I use EVOO because I like the flavor)
1 cup chopped onion (use the most flavorful – I think a nice yellow is best)

1 large minced shallot (It gives another layer of flavor)
1 cup chopped red, orange or yellow bell pepper (I don’t like the taste of the green ones – too strong)
1 tablespoon minced garlic (I use 1 tablespoon of a roasted garlic puree from NapaStyle.com)

1 (or 2) large seeded and minced Jalapenos
6 ounces Andouille sausages, sliced
1 cup uncooked long-grain white rice
1 teaspoon paprika (I use a smoked Hungarian paprika)
1 teaspoon fresh ground black pepper
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1 bay leaf
2 cups chicken broth
3/4 cup water (or white wine)
1 tablespoon tomato paste (I used a sundried tomato puree instead)
1/2 teaspoon hot pepper sauce (I really like Tabasco Chipotle)
1 (14 1/2 ounce) can diced tomatoes, un-drained (I used the ones with garlic as well)
3/4 lb peeled and deveined medium shrimp
2 tablespoons chopped fresh parsley (I substitute 4 green onions very thinly sliced)

Directions:

Step 1

1. Heat olive oil in a large dutch oven over medium high heat. Add chopped onion, chopped bell pepper, minced garlic, minced Jalapeno(s) and sausage; saute 5 minutes or until vegetables are tender.

Step 2

2.  Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes.

Step 3

3.  Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil.

Cover, reduce heat, and simmer 20 minutes. NO PEEKING – let it simmer covered and don’t lose the steam and heat.

Step 4

4.  Add shrimp (I drop them on the top and immediately cover to let them steam; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley (or green onions).

Eat!

Serve with a crisp white wine and an arugula and shaved Parmesan salad with a vinaigrette. Delicious.

Holiday Food: Perfect Rib Roast

11 Pound Beef Rib Roast

I love a good beef rib roast.  Dark and crusty on the outside, succulent and rare inside.  For years I was disappointed with all the recipes I tried.  This one came out perfectly for the past three years.  Give it a try and see for yourself.  I started with an 11 pound rib roast I love to have leftover beef rib bones for soup or "Prime Rib Bone BBQ".

Covered in Herb Mixture

The day (or TWO as I always do) before combine the zest of two lemons, some fresh rosemary, 6 cloves of garlic, 3 Tablespoons of EVOO and a ton of black pepper and sea salt to taste.  Chop it all together in a food processor (this is where my favorite Mini-Prep Cuisinart comes in handy).  Spread the mixture over the roast and between the bones and roast (I always have the store cut off the bone and give me enough twine to re-tie) then refrigerate.  I like this left uncovered so it can dry out a little before roasting - it helps promote the nice crust on the outside.

On the day you cook, start early; let the roast sit on the counter in the pan for about 2 hours.  It will still be in the "safe" zone, but the chill will be off. Preheat the oven to 200 degrees. Yep, 200.  Put the roast, rib side down in a shallow roasting pan.  You can use a rack if you want, but it isn't necessary. I like to sit it on onions, celery and carrots to give the juices a little more flavor.

Final Product

Resist the urge to open the oven door.  I know, it is hard, but at such a low temp it really makes a difference.  Roast it for about 5-6 hours, or until the internal temp comes in at 120 degrees.  I use a Bluetooth "Meater" thermometer.  This will produce a fairly rare roast.  If you want it more done, leave it longer.  When you remove it from the oven, tent loosely and let it sit for at LEAST 30 minutes.  Slice to the desired thickness and serve with an au jus or my favorite, sour cream mixed with freshly grated horseradish and pulverized capers.  Delicious.

Recent Obsession: Focaccia

Maybe because I have elected to limit my wheat intake, or maybe just because I like bread, lately I have become obsessed with that beautiful Italian bread, Focaccia.  It might just be that it is so ever changing depending on what you have at hand?  Or, maybe, like I said - I just like bread.  Enjoy.

Roasted Tomato & Herbs

Fines Herbs & Lemon Zest

Olive Oil & Garlic

Rosemary, Olive Oil & Parmesan

I like Tyler Florence's recipe for Focaccia - you can make never ending variations of this.  Try it!

Onion and Sage

Fabulous Focaccia

2001 Television Food Network, G.P. All Rights Reserved

Show: Food 911Episode: Bad Bread in Las Vegas NV

• Recipe categories: Vegetables, Olive, Cheese, Parmesan Cheese,
  more
  

  • Dish : Focaccia
  • Cuisine : European , Italian
  • Technique : Baking
  • Season : Fall , Spring , Summer , Winter

Ingredients

• 2 teaspoons rapid-rising dry yeast
• 1 cup warm water
• 2 tablespoons sugar
• 3 1/2 to 4 cups flour
• 1 tablespoon coarse salt
• 1/4 cup olive oil
• Cornmeal, for dusting

Toppings:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 10 Kalamata olives, pitted and quartered
• 1/4 cup shredded Parmesan
• 1 tablespoon coarse salt
• Freshly ground black pepper
• 2 tablespoons fresh rosemary

Directions

In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.

Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.

Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.

In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake on the bottom rack for 15 to 20 minutes.

Roasted Red Pepper and Chile

Rosemary, Olive Oil and Olive