Beyond Black & White » Decadent Cooking http://www.beyondblackwhite.com Chronicles, Musings and Debates about Interracial & Intercultural Relationships Thu, 21 Aug 2014 17:02:50 +0000 en-US hourly 1 http://wordpress.org/?v=3.9.2 Chef Bob: Alaskan Snow Crab Pasta Primavera http://www.beyondblackwhite.com/chef-bob-alaskan-snow-crab-pasta-primavera/ http://www.beyondblackwhite.com/chef-bob-alaskan-snow-crab-pasta-primavera/#comments Wed, 16 Apr 2014 05:09:37 +0000 http://www.beyondblackwhite.com/?p=29686 Alaskan Snow Crab Pasta Primavera Serves 24. Having a party, or just want to impress your friends?  This is the ultimate party food. A fresh veggie medley tossed in creamy Alfredo sauce and served on a bed of pasta, served with straight from the icy waters of Alaska, with up to a half pound of delicious […]

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Alaskan Snow Crab Pasta Primavera Serves 24.

Having a party, or just want to impress your friends?  This is the ultimate party food. A fresh veggie medley tossed in creamy Alfredo sauce and served on a bed of pasta, served with straight from the icy waters of Alaska, with up to a half pound of delicious snow crab legs served with drawn butter.  If you’re on a diet, forget it! This is NOT low calorie.

This can be divided 4,  6 or 8 times.

 

4-1/2 quarts chopped mushrooms (45 ounces)

3/4 cup butter (6 ounce)

3 quarts cherry tomatoes halves (3 3/4 pounds)

1/4 cup minced garlic

4-1/2 quarts broccoli florets, blanched (39 ounces)

3 pints sliced carrots, blanched (24 ounces)

3 pints peas, thawed if necessary (26 ounces)

3 pounds Alaska Snow Crab meat

3 quarts heavy cream

3 cups dry white wine

2-1/4 cups grated Parmesan cheese

3/4 cup chopped basil

1/2 cup lemon juice

Salt and pepper to taste

9 pounds cooked fettuccine

72 steamed Alaska Snow Crab legs, cracked (6 3/4 pounds)

3 cups toasted walnuts

Sauté mushrooms in butter in a large sauté pan over medium-high heat until golden brown. Stir in tomatoes and garlic. Sauté 1 to 2 minutes, or just until tomatoes soften slightly. Combine with broccoli, carrots, peas and crab meat.

Pour cream and wine into a large saucepan. Bring to a boil and reduce by 3 cups, stirring occasionally. Stir in Parmesan, basil and lemon juice. Season to taste with salt and pepper.

Steam the crab legs:

Place steam basket in large pot; fill pot with boiling water to depth of 3/4 inch. Place thawed Alaska Snow Crab split legs in basket; reduce heat and steam covered, about 5 minutes or until crab is thoroughly heated.

For each serving

Heat 1/2 cup cream sauce with 1-1/2 cups vegetables. Toss with 6 ounces cooked fettuccine. Arrange on a serving plate with 3 Alaska Snow Crab split legs. Sprinkle pasta with 2 tablespoons walnuts. (optional)

 

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Chef Bob’s Boston Baked Beans http://www.beyondblackwhite.com/chef-bobs-boston-baked-beans/ http://www.beyondblackwhite.com/chef-bobs-boston-baked-beans/#comments Tue, 11 Mar 2014 05:00:31 +0000 http://www.beyondblackwhite.com/?p=28854 Boston Baked Beans When it comes to summer picnics, I look forward to a handful of things: blackened hot dogs on the grill, sweet corn on the cob, watermelon and baked beans. I’ve always heard rumblings that beans get a bad rap, especially among kids, but I’ve always been a fan. Whether it was refried […]

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Boston Baked Beans

When it comes to summer picnics, I look forward to a handful of things: blackened hot dogs on the grill, sweet corn on the cob, watermelon and baked beans. I’ve always heard rumblings that beans get a bad rap, especially among kids, but I’ve always been a fan. Whether it was refried beans or black beans in a Mexican dish, kidney beans in chili, cannelini beans in minestrone, garbanzo beans ground into hummus or baked beans during the summer, I’ve always loved them all. My mom has a baked beans dish that she’s famous for. After getting my feet wet soaking and cooking beans from scratch, I wanted to nail down a great baked bean recipe myself. I’m thrilled to have finally done so, and what a keeper this recipe is!

Boston Baked Beans are a variety of baked beans that are typically sweetened with molasses (because it was readily available in the Boston area in the 1700′s) and flavored with salt pork or bacon (both are used in this recipe along with a touch of dark rum or bourbon – optional).  Have you ever used salt pork? I had heard of it and used it before this recipe.  My mom said that my grandma used it in a lot of recipes back in the day, which made me feel that this particular recipe was right on track!

 

 

INGREDIENTS

4 cups dried navy or pea beans (about 2 pounds)

2 whole cloves

1 medium onion

1 teaspoon baking soda

1 pound slab bacon or salt pork (rind removed), cut into 1/4-inch cubes

1 1/2 cups dark molasses (not blackstrap)

2 teaspoons ground mustard

2 tablespoons kosher salt

Freshly ground black pepper to taste

2 tablespoons dark rum or bourbon (optional)

INSTRUCTIONS

Place the beans in a large bowl with enough water to cover by 3 inches and soak overnight.

Heat the oven to 275°F and place a rack in the lower third.

Drain the beans, place in a large (6-quart) Dutch oven or a large, heavy-bottomed pot, and add cold water to cover by 1 inch. Press the cloves into the onion and add the onion and baking soda to the pot; stir to combine.

On the stovetop, bring the beans just to a boil over high heat. Reduce the heat to low, skim off the foam, and simmer for 15 minutes. Add the remaining ingredients and stir until combined.

Place the pot in the oven and bake slowly until the beans are tender, 5 to 6 hours. Add a little water if necessary. Allow the top of the beans to crust slightly during the final 30 minutes of baking. Serve hot.

Serving suggestion:

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Cheddar Bacon And Scallion Souffle http://www.beyondblackwhite.com/cheddar-bacon-scallion-souffle/ http://www.beyondblackwhite.com/cheddar-bacon-scallion-souffle/#comments Thu, 27 Feb 2014 05:14:56 +0000 http://www.beyondblackwhite.com/?p=28861 Cheddar Bacon And Scallion Soufflé Soufflé is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more […]

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Cheddar Bacon And Scallion Soufflé

Soufflé is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up”—an apt description of what happens to this combination of custard and egg whites.

Every soufflé is made from two basic components:

  1. a French crème pâtissière base/flavored cream sauce or purée
  2. egg whites beaten to a soft peak meringue

The base provides the flavor and the whites provide the “lift”. Foods commonly used for the base in a soufflé include cheese, jam, fruits, berries, chocolate, banana and lemon (the last three are used for desserts, often with a large amount of sugar).

When it comes out of the oven, a soufflé should be puffed up and fluffy, and it will generally fall after 5 or 10 minutes (as risen dough does).

Many choose to puncture the top of the souffle, and pour various types of liquid sauces (ex. chocolate, vanilla).

Soufflés can be made in containers of all shapes and sizes but it is traditional to make soufflé in ramekins. These containers vary greatly in size, but are typically glazed white, flat-bottomed, round porcelain containers with unglazed bottoms and fluted exterior borders.   Due to soufflés’ tendency to collapse quickly upon removal from the oven, they are frequently depicted in cartoons, comedies and children’s programs as a source of humor. Often the gag involves a loud noise or poke causing the soufflé to collapse like a popped balloon, evoking the dejection of the character being served the anticipated dessert

 

Ingredients

1/2 cup finely chopped scallion

2 tablespoons unsalted butter

6 slices lean bacon – cooked, drained, crumbled

reserve 2 tablespoons of the bacon fat

1/3 cup all-purpose flour

1 1/3 cups milk

cayenne to taste

1 1/2 cups coarsely grated Cheddar – (about 6 ounces)

4 large eggs – separated

Preparation Method

In a small heavy saucepan cook the scallion in the butter and the reserved bacon fat over moderately low heat, stirring, until the scallion is softened, stir in the flour, and cook the roux stirring, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture, whisking, for 2 minutes. Remove the pan from the heat and whisk in the cayenne, the Cheddar, and salt and pepper to taste, whisking until the cheese is melted. Add the egg yolks, 1 at a time, whisking well after each addition, and whisk in the bacon.

 

In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the cheese mixture, and fold in the remaining whites gently but thoroughly. Pour the mixture into a buttered 1 1/2-quart souffle dish and bake the souffle in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is puffed and golden. Serve the soufflé immediately. Serves 4 to 6.

Serving Suggestion: With roasted Brussels Sprouts

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Chef Bob: Braised Oxtails with Mushrooms Recipe http://www.beyondblackwhite.com/chef-bob-braised-oxtails-mushrooms-recipe/ http://www.beyondblackwhite.com/chef-bob-braised-oxtails-mushrooms-recipe/#comments Fri, 14 Feb 2014 05:33:05 +0000 http://www.beyondblackwhite.com/?p=26041 Braised Oxtails with Mushrooms Recipe Flavorful beef oxtails are braised in wine and chicken stock with mushrooms, leeks, garlic, and herbs. Plan ahead for this one so you can de-fat the dish before serving with noodles or mashed potatoes. Prep Time: 10 minutes Cook Time: 3 hours, 15 minutes Total Time: 3 hours, 25 minutes […]

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Braised Oxtails with Mushrooms Recipe

Flavorful beef oxtails are braised in wine and chicken stock with mushrooms, leeks, garlic, and herbs. Plan ahead for this one so you can de-fat the dish before serving with noodles or mashed potatoes.

Prep Time: 10 minutes

Cook Time: 3 hours, 15 minutes

Total Time: 3 hours, 25 minutes

Ingredients:

Herb Rub

2 teaspoons dried thyme

2 teaspoons dried sage

2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

5 to 6 pound oxtails

2 tablespoons olive oil

2 cups chopped onions

1 cup sliced leeks (white part only)

1 cup chopped carrots

3/4 cup chopped celery

2 tablespoons minced garlic

1/2 ounce dried porcini or other dried mushrooms, soaked in boiling water for at least 30 minutes, drained and chopped

2 cups red wine

2 cups beef or chicken stock

3 bay leaves

2 tablespoons coarse-grained mustard

Salt and freshly ground black pepper

Preparation:

Combine the thyme, sage, salt, and pepper and sprinkle the mixture all over the oxtails.

In a Dutch oven or large casserole, heat the olive oil over medium-high heat and brown the oxtail pieces, in batches, for 2 to 3 minutes on all sides, or until nicely colored. Remove the oxtail pieces from the pot with a slotted spoon as they brown.

Pour off all but 2 tablespoons of the fat from the pot and add the onions, leeks, carrots, celery, and garlic. Reduce the heat to medium and cover the pot. Cook the vegetables for 5 to 10 minutes, stirring occasionally, until soft. Stir in the optional porcini or other dried mushrooms, the red wine, stock, and bay leaves. Scrape up any browned bits from the bottom of the pot and bring to a boil. Reduce the heat to a simmer, cover the pot, and cook for 3 hours. Taste the meat to see if it’s quite tender and almost falling off the bone; if not, cook until tender. At this point you can cool and then refrigerate the oxtails in their sauce. After a day or two, remove the congealed fat from the surface. Bring the sauce to a simmer and cook the oxtails for 20 minutes, until heated through, then proceed.

Degrease the sauce and remove the oxtails with a slotted spoon. If necessary, reduce the sauce over high heat to a syrupy consistency. Stir the mustard into the sauce, taste for salt and pepper, and return the meat to reheat it. Discard the bay leaves before serving the oxtails and sauce over noodles or mashed potatoes.

Yield: Serves 8

Serving Suggestion:

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Yum-Delish!! Monkey Bread (Made from scratch) http://www.beyondblackwhite.com/yum-delish-monkey-bread-made-scratch/ http://www.beyondblackwhite.com/yum-delish-monkey-bread-made-scratch/#comments Tue, 04 Feb 2014 05:30:08 +0000 http://www.beyondblackwhite.com/?p=26776 Monkey Bread (Made from scratch) Whereas traditional Monkey Bread is made from canned biscuits, this healthier version builds a base from scratch using a combination of all-purpose and whole wheat flours. Waiting for the dough to rise two times will test one’s will and patience, but the end result is certain to make it all […]

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Monkey Bread (Made from scratch)

Whereas traditional Monkey Bread is made from canned biscuits, this healthier version builds a base from scratch using a combination of all-purpose and whole wheat flours. Waiting for the dough to rise two times will test one’s will and patience, but the end result is certain to make it all worth while.

Monkey Bread is an indulgent marriage of sticky buns and doughnut holes. Served hot out of the oven, it’s a gooey, golden, and unabashedly sweet affair. While it may be civilized to eat it with a fork and knife, I prefer to monkey around with my fingers, pulling each nub apart, slowly and deliberately. Monkey Bread is the ultimate brunch time centerpiece.

 

•13 1/2 ounces all-purpose flour (about 3 cups)

•4 3/4 ounces whole-wheat flour (about 1 cup)

•1 teaspoon salt

•1 package quick-rise yeast (about 2 1/4 teaspoons)

•1 cup very warm fat-free milk (120° to 130°)

•1/4 cup very warm orange juice (120° to 130°)

•1/4 cup honey

•2 tablespoons butter, melted

•Cooking spray

•1/2 cup granulated sugar

•1/2 cup packed brown sugar

•2 teaspoons ground cinnamon

•4 1/2 tablespoons fat-free milk, divided

•2 tablespoons butter, melted

•1/2 cup powdered sugar

•1 tablespoon 1/3-less-fat cream cheese

•1 teaspoon vanilla extract

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, salt, and yeast in the bowl of a stand mixer with dough hook attached; mix until combined. With mixer on, slowly add 1 cup milk, juice, honey, and 2 tablespoons butter; mix dough at medium speed 7 minutes or until smooth and elastic.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)

Combine granulated sugar, brown sugar, and cinnamon in a shallow dish. Combine 3 tablespoons milk and 2 tablespoons butter in a shallow dish, stirring with a whisk.

Punch dough down; divide into 8 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll into an 8-inch rope. Cut each dough rope into 8 equal pieces, shaping each piece into a 1-inch ball. Dip each ball in milk mixture, turning to coat, and roll in sugar mixture.

Layer balls in a 12-cup Bundt pan coated with cooking spray. Repeat procedure with remaining 7 dough ropes. Sprinkle any remaining sugar mixture over dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until almost doubled in size.

Preheat oven to 350°. Bake at 350° for 25 minutes or until golden. Cool 5 minutes on a wire rack. Place a plate upside down on top of bread; invert onto plate. Combine powdered sugar, remaining milk, and remaining ingredients in a small bowl, stirring with a whisk. Microwave at HIGH 20 seconds or until warm. Drizzle over bread.

Serves 16.

Serving Suggestion

 

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Chef Bob: Yakamein Recipe (New Orleans Style) http://www.beyondblackwhite.com/chef-bob-yakamein-recipe-new-orleans-style/ http://www.beyondblackwhite.com/chef-bob-yakamein-recipe-new-orleans-style/#comments Wed, 22 Jan 2014 05:55:21 +0000 http://www.beyondblackwhite.com/?p=27975 Yakamein (Ya-Ka-Mein, often pronounced Yakamee) is a type of beef noodle soup commonly found in many Creole and Chinese restaurantsin New Orleans.  Used with permission of Chef Wendy Weber In New Orleans.  This is her personal variation of this soup. The soup consists of stewed beef (such as Thin sliced rib-eye) in beef-based broth served on […]

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Yakamein (Ya-Ka-Mein, often pronounced Yakamee) is a type of beef noodle soup commonly found in many Creole and Chinese restaurantsin New Orleans.  Used with permission of Chef Wendy Weber In New Orleans.  This is her personal variation of this soup.

The soup consists of stewed beef (such as Thin sliced rib-eye) in beef-based broth served on top of pasta noodles and garnished with half a hard-boiled egg and chopped green onions.  Cajun seasoning, chili powder, or Old Bay Seasoning is often added to the broth.

Yaka mein is sometimes referred to as “Old Sober,” as it is commonly prescribed by locals as a cure for hangovers.  Vendors are common at New Orleans second lines. (The dish is also now offered in a more commercial setting at the New Orleans Jazz & Heritage Festival, along with many other Creole and Cajun specialties.) The soup is well loved by locals but not well known outside of the city and its surrounding region.

Yakemein:

1 lb. lean beef (sliced thin)

 2 Qts. beef broth/stock

 2 Tbsp. Worsteshire sauce

 1 Tbsp. Creole seasoning

 1/2 tsp. black pepper

 2 pinches of cayenne (more if you like it spicy as I do)

 2 stalks green onions (chopped)

 1/2 lb. dried spaghetti or linguine (cooked)

 1 boiled egg per person

 Using a 3-4 Qt. pot, heat the beef broth & add the raw beef, cayenne, Creole seasoning, black pepper & Worstershire sauce. Bring to a boil & then reduce to a simmer. Simmer until meat is tender (about 15 minutes). Adjust taste w/salt & pepper if needed.

 Put a small portion of pasta in your bowl & ladle the broth & meat over it. Garnish with a good sprinkle of green onion & the boiled egg cut in half.

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