Recipes

The Literary Chef Column Best Dish in North Carolina Contest Yancey House Restaurant "The Literary Chef" Recipes Taste of Louisiana: Strawn's Pie

Jambalaya (Feb.4, 2009). A New Orleans dish, jambalaya can trace its lineage through Spanish, African, French influences. Best described as alligator swamp-country Spanish paella, the etymology of “jambalaya” is unclear. Most likely, it originates from the French “jambon” meaning ham, “à la” or “in the style of” and “ya” which in South Africa means rice.
Jambalaya differs from gumbo and etouffee in that the rice is cooked in the stew rather than being served separately. That said, I usually prepare the rice separately so it doesn’t get soft in reheating the stew.

In a cast iron dutch oven or stock pot, heat 2 tablespoons canola oil. Add 2 cups chopped onions, 1 cup chopped bell pepper, and 1/2 cup chopped celery. Season with creole seasoning and tsp. black pepper. Sauté veggies until wilted (not brown). Add 1 pound diced smoked sausage and 2 cups diced ham. Cook for a couple of minutes, then add 2 bay leaves, 1 can (28 oz.) diced tomatoes, and 2 teaspoons minced garlic. Mix together. Add 6 cups chicken stock. Check seasoning and bring to boil, then reduce to gentle simmer for 20 minutes. (Stir frequently so the mixture doesn’t stick to the bottom of the pot.) During the last 15 minutes, add 2 lbs peeled raw shrimp and 1 1/2 cups of rice (or prepare rice separately). I use Louisiana Ellis Stansel rice, also known as popcorn rice because of its aroma, but any long grain rice will suffice. When finished, stir in 1/2 cup chopped green onions if you like.

Chicken Stock: A Beginning (Feb. 11, 2009). Want to try your hand at cooking therapy? The best winter dishes begin with fresh stock, and chicken stock is the easiest to prepare. Select the crispest celery and carrots, freshest garlic and mushrooms, a few firm yellow onions, and some boneless chicken thighs. If you don’t have an herb garden, make a promise to start one in the spring and drop by Yoders to pick up some dried thyme and parsley.

In a stock pot, caramelize a few stalks of celery, carrots, whole onions quartered, and a handful of crushed garlic. Add some thyme, parsley, salt, pepper, creole seasoning, and a splash of Worcestershire. Throw in a couple of pounds of boneless chicken thighs and a gallon of cold water. Bring to boil then reduce to simmer for 1-2 hours. Strain and remove chicken.

As it simmers, take a sharp chef’s knife and go to work carefully slicing onions, celery, carrots, and mushrooms. For me, this is the “therapy” part, focusing on the knife, the vegetable, and not chopping off my fingertips. Taking my time, to create even slices. I like to play with my food, slicing carrots on the diagonal one time and then the next time dicing them into small cubes.

In a pot, sauté your vegetables, add chicken, a few herbs (perhaps a branch of rosemary?), and some fresh chicken broth. Adjust seasonings and allow the aroma to permeate your home. Use this concoction as the base for a pot pie or simply spoon on top of rice or add more broth and some noodles for soup. Freeze extra broth for other dishes.

Roux (Feb. 18, 2009). Making Roux. You probably have been making roux (pronounced ROO) for years but seasoned it and called it gravy. Roux is the base for most Cajun stews. The recipe is easy: equal parts flour and oil. The preparation of roux, however, takes time and a watchful eye.

To speed up cooking time, heat 1 cup oil over medium high until hot but not smoking before you add 1 cup flour. At the restaurant, I use a combination of olive and canola oil, although any vegetable oil is fine. Add all-purpose flour and begin stirring with a whisk. No matter what happens, don’t stop stirring or the roux will burn.

A watchful eye is key to your success: color is everything. You aim for a rich, deep brown roux that has a nutty flavor. Roux burns easily, and when that happens, you must throw it out; it can’t be salvaged. The other point to remember is that once the roux is the color you want, pour it out or add the holy trinity right away. If not, the cast iron skillet, which holds heat, will continue to cook (and burn) your roux.

4) Final lesson: Onions, celery, and bell peppers make up the Holy Trinity of Cajun cooking. It’s called holy trinity because most Cajun dishes include these three vegetables sautéed together in roux.

Yancey House Dressing (February 25, 2009). Yancey House – House Dressing. In food processor, combine 1/2 cup red wine vinegar, juice of 1 lemon, 2 TB. combination of fresh basil, parsley, oregano or 1 TB. dried, 1 tsp. freshly ground black pepper, 1 tsp. lemon pepper, ½ tsp. salt (optional), and 1 tsp. minced garlic. Pulse to mix. With processor running, slowly pour in 3/4 cup canola or safflower oil and 3/4 cup olive oil until emulsified. Store in tight container for 1 week.

Recipe #2: Herbed Balsamic Vinaigrette. This vinaigrette is bolder than the House Dressing. It also make s a great marinade for anything grilled—vegetables, chicken, or steaks.

In processor, combine 1/3 cup balsamic vinegar, juice of 1 lemon, 2 TB. combination of fresh basil, parsley, thyme or 1 TB. dried, 1 tsp. freshly ground black pepper, ½ tsp. salt (optional), and 1 tsp. minced garlic. Pulse to mix. With processor running, slowly pour in 3/4 cup canola or safflower oil and 3/4 cup olive oil until emulsified.

For grilled vegetables, pour 1/2 cup of vinaigrette into a gallon size Ziploc bag. Add zucchini and yellow squash sliced lengthwise, sliced red onions and portobello mushrooms. Give it a shake and remove veggies from bag and grill. Serve as a side or dice, add bowtie pasta, a little dressing and fresh herbs for a delicious pasta salad.

Husband Pleasin’ Beans (March 11, 2009). Pure comfort food. If the title of the recipe doesn’t date it to the mid-1950s and make you want to burn your bra, nothing will. Prepare it anyway . . . it’s filling and delicious.

In a cast iron skillet, brown 1 1/2 pounds of lean ground beef, 2 chopped onions, 2 chopped bell peppers, and Tb. minced garlic. Drain and return to skillet. Add 3 – 15 oz. cans of ranch style beans, 2 – 16 oz. cans of pork and beans, 1/4 cup prepared mustard, 1/4 cup maple syrup, 1/4 cup brown sugar, 1 1/2 cup ketchup. Pour in a crock pot and cook 4 hours or simmer in small stock pot over low heat 1 hour to let flavors meld. Serve plain or offer toppings: chopped green onions, bell peppers, grated cheese, sour cream.

Lemon Meringue Pie (March 25, 2009). When life gives you lemons, make lemon meringue pie. The lemon pie served at the restaurant comes right off the label of Eagle Brand Condensed milk. Of course, like everything else I cook, I tweaked the recipe just a bit.

Separate 3 large eggs. In a bowl, mix 3 egg yolks with 1 can eagle brand milk, 1/2 cup fresh lemon juice, and 1 tsp. lemon zest. Whisk until thick. Pour into graham cracker pie crust. Bake at 350 degrees for 5 – 10 minutes. With electric mixer beat 3 egg whites and 1 tsp. lemon juice until frothy. Add 1/3 c. sugar and beat until medium peaks form. Remove pie from oven, top with egg whites and return to oven until meringue is lightly brown (around ten minutes).

Vietnamese Noodle Bowl (April 2, 2009). Cook rice noodles according to package directions, drain, pour in an individual serving bowl. Arrange small piles of shredded lettuce and grated carrots and cucumbers around the edge. In the center, top the noodles with pan-seared shrimp or pork slices and chopped peanuts. Serve with sweet chili dipping sauce and chopped fresh lemon grass and basil if you have it.

Sweet Chili Dipping Sauce: In food processor, puree 1/4 cup rice wine vinegar, 2 TB. fish sauce, 1/4 cup hot water, 2 TB. sugar, juice from 1-2 limes, tsp. minced garlic, tsp. red chili paste. Keeps up to 1 week in refrigerator.

Garlic Herb Sandwich Spread (April 15, 2009). Garlic & Herb Spread Recipe: Mix together one pound softened cream cheese, 1/3 cup good quality mayonnaise, and a dollop of sour cream. Blend in 1-2 TB. of your favorite dried herbs—parsley, basil, dill—along with 1 tsp. or more garlic powder (not garlic salt) and 1/2 tsp. onion powder (not onion salt), and 1 tsp. Worcestershire sauce (optional). If you need to soften the spread for easier spreadability, pop it into the microwave 5 seconds.

Make this spread uniquely your own by experimenting with flavors and texture. Add more sour cream or less mayo. Add Italian seasoning or more garlic or mix your herbs. Create your “signature” spread for spring and summer sandwiches to enjoy in the garden.

Daddy J’s Catfish (April 22, 2009). Place fresh catfish fillets (whole or nuggets) in bowl. Add French’s yellow mustard, Tony’s creole seasoning, and black pepper. Mix. Transfer fish to gallon ziplock bag of masa harina (Mexican corn flour found in the Hispanic section of Food Lion). Coat fish, shake, and fry at 375 degrees.

Asparagus Three Ways
1) Perfectly Cooked Asparagus. To prepare, wash under cool running water. Rather than cut off the woody stem end, Sara suggests you snap it off. The asparagus “knows” where the woody part begins.

The key to cooking asparagus is "cook it briefly." Add asparagus to pot of lightly salted water; cook 3 - 5 minutes, until barely tender but still firm. Remove with tongs. Top with fresh lemon juice, butter, or parmesan cheese.

Note: If you are serving asparagus in a salad or gratin, place the hot asparagus in a bowl of ice water to stop the cooking process.

2) Roasted Asparagus. Preheat oven to 400 - 450 degrees. Using medium stalks (slender stems burn easily), trim off woody ends, then spread in a single layer on baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roll to coat thoroughly. Roast 8 - 10 minutes until stalks are lightly brown and tender. Halfway through the cooking process, give the pan a good shake. Top with parmesan cheese.

3) Chef’s Favorite: Asparagus Gratin.
Hard-boil 4 eggs, peel and quarter. Prepare 16 stalks of large asparagus following “perfectly cooked asparagus” directions above. Immerse in ice water, cut into 2 inch lengths, and set aside.

In sauté pan, sauté 4 spring onions, quartered, in 3 TB butter for 3 minutes. Add 1/2 lb. quartered button mushrooms. Sauté 4 minutes. Season with salt and pepper. Spread evenly in 10” buttered casserole dish. Arrange asparagus on top, add quartered eggs, and season. Top with 1/4 cup grated parmesan cheese, 1/2 cup grated swiss cheese, and 1 cup bread crumbs. Pour 1/2 cup heavy cream around the edges (so you don’t disturb the cheese and bread crumbs). Dot with 1/2 stick of butter. Bake at 425 degrees for 25 minutes or until golden and bubbly.

Strawn’s Strawberry Pie (May 12, 2009). Strawn's Pie harks back to my teens when I lived in Shreveport, Louisiana. A family-owned restaurant located across from Centenary College, Strawn's has been serving fresh strawberry ice-box pies since 1944. They have been featured in Southern Living and on Food Network.
Begin with a 9” fully baked pie crust. In a saucepan, mix until smooth 4 TB cornstarch, 1 cup sugar and 1/4 tsp. salt with a couple of tablespoons of water. Bring to boil. At the same time, in a separate saucepan, boil 3/4 cup of water. Slowly add it to the sugar-cornstarch mixture. Cook until thick but not lumpy. Add the juice from 1 lemon then let the mixture cool completely. Gently stir in 3 cups of sliced strawberries and pour into the pie shell.

Whip 8 oz. heavy whipping cream with 1/3 cup powdered sugar and spread on top of pie. Refrigerate for a couple of hours. Note: The only downside to the pie is that the crust gets soft quickly. This is not a pie you want to leave in the fridge for 2-3 days.

Red Peppers Stuffed with Corn and Fresh Mozzarella (adapted from. Vegetarian Cooking for Everyone) (May 20, 2009). Preheat oven to 375 degrees. Halve 2 red bell peppers lengthwise. Melt 2 TB. unsalted butter and 2 TB. olive oil in a skillet (I prefer cast iron). Add 1 bunch of green onions, thinly sliced, 3 cups of corn kernels (frozen if fresh isn’t available), and 2 diced tomatoes. Sauté 3-4 minutes over medium heat. Remove from heat and stir in 5 oz. fresh mozzarella cheese (or substitute a cup of grated cheddar or Monterey jack), 1/4 cup chopped basil leaves, and 1/2 cup bread crumbs. Season with salt and pepper. Fill the peppers and top with 1/3 cup bread crumbs. Place the four pepper halves in a lightly buttered baking pan, add 1/4 cup of water to the pan, cover and bake for 25 – 30 minutes. Dust with paprika and serve with a fresh green salad. Serves 4.

Make it your own. Make this recipe your own by adding other herbs, such as oregano and parsley. Use the stuffing with zucchini and tomatoes, in addition to peppers. And for added zing, top the dish with a fresh herbaceous tomato sauce.

Peach Upside Down Cake (May 27, 2009). Spray a 9 inch cake pan, 2 inches deep with a non-stick coating. Place a 9” round parchment sheet in pan & spray again. Cover with 2 cups fresh peaches or fruit of choice. Set aside.

In a saucepan over medium heat, combine 1 stick butter with ½ cup light brown sugar and ½ cup sugar until butter is melted. Pour over fruit.

For the cake, sift together 2 cups flour, 1 1/2 tsp. baking powder, 3/4 tsp. salt. Set aside. Using electric mixer at medium speed, beat 1 stick softened butter, 1 1/2 cups sugar, and 2 tsp. vanilla until light and fluffy, 3-5 minutes. Add 2 eggs. Beat well.

Reduce speed to low and add flour mixture, alternating with 3/4 cup milk. Beat until incorporated.

Pour batter into prepared pan, spreading it evenly over fruit. Bake 40 – 50 minutes or until top of cake springs back at touch. Let sit ten minutes, then flip onto cake stand. Peel off parchment.

Warm 3/4 cup peach preserves or preserves of whatever fruit you are using & spread on top of cake (well, I guess it really isn’t the top since it is upside down!) Serve warm with fresh fruit & whipped cream. Savor the moment. Mmmmmm.

Isabella’s Summer Chicken (June 3, 2009). It is a succulent dish with bright, fresh flavors—perfect for summer. To keep it simple, I have divided up the tasks. Make it your own by adding other herbs and toppings from your garden.

Chicken Paillard: Flatten 4 chicken breasts using directions above. Dust chicken lightly with seasoned flour, dip in bowl of 2 beaten eggs, shake, then in bread crumbs. Shake. (For a lighter dish, dust with seasoned flour and skip the eggs and breadcrumbs.) Pan-fry in a little butter - olive oil mixture. Remove breasts and place in 185 degree oven while preparing sauce and veggies.

Beurre Blanc Sauce: In small skillet, bring to boil 2 TB. chopped green onion, 1 – 2 tsp. minced garlic, 2/3 c. white wine, 1/3 c. sherry vinegar. Lower to simmer, and reduce to 3 TB. of sauce. With heat on low, add 2 TB. heavy cream. Stir. Add 1 stick of unsalted butter, cubed and ice cold, one cube at a time until blended. Season with salt and pepper to taste. Keep warm.

Shrimp-Veggies: Over medium-high heat, add a little white wine to the skillet in which you cooked the chicken, scraping olive oil-breadcrumb remnants. Sauté 12 large peeled, deveined, and seasoned shrimp for 3 - 4 minutes. Add a handful of chopped green onions fresh from the garden and 1 – 2 tsp. minced garlic. Cook 1 minute. Add 1/2 – 1 c. quartered grape tomatoes, 4 pieces of fried and crumbled NC Smithfield applewood bacon, season with Yoder’s Mart lemon pepper. Cook 1 minute. Stir in 1/2 cup or more of beurre blanc sauce. Place breast on plate, top with beurre blanc-vegetable mixture, placing three large shrimp around each paillard. Top with crumbled Sleepy Goat Farm feta cheese, diced avocado, and chopped herbs (my favorite: fresh basil).

No-Stick Grilling Marinade for Beef (adapted from “New South Grilling.”) (June 10, 2009). Brush on burgers or steaks 30 minutes before grilling.

In food processor, place 4 egg yolks, 1 tablespoon Dijon or Grainy mustard, and 1/4 cup balsamic vinegar. Process at medium speed for 1 – 2 minutes. With processor running, very slowly drizzle 1 cup each of canola oil and light olive oil. If marinade becomes too thick, add a couple of tablespoons of warm water. Once emulsified, add 3 tablespoons each of Lawry seasoned salt, ground black pepper, lemon pepper seasoning and 2 teaspoons each of garlic powder and onion powder. Process until incorporated. Makes 2 1/2 cups. (Recipe can be cut in half.)

Note: St. John states that the marinade will keep refrigerated for up to two weeks. Because of the egg yolks, I toss mine out after five days. When you get ready to use it, pour some in a gallon ziplock bag, then store the rest in the fridge. Avoid contamination and throw out used marinade.