Tag Archives: Saveur

Andouille & Beef Burgers Recipe

21 Aug

andouille

Saw this one on Saveur’s web site. Looks absolutely killer!

Spicy mayonnaise

  • 3/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Cajun or Creole seasoning blend
  • 1/4 teaspoon hot pepper sauce

Burgers

  • 1/2 pound andouille sausage, cut into scant 1/4-inch cubes
  • 3/4 cup pecans, toasted, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 pounds ground beef chuck or ground beef (20 percent fat)

Caramelized onions

  • 1 1/2 pounds onions, thinly sliced
  • 2 tablespoons olive oil plus more for brushing grill rack
  • 3 garlic cloves, minced
  • 1 tablespoon golden brown sugar

 

  • 6 large hamburger buns, split
  • 8 ounces crumbled blue cheese

 

  • 12 pickled okra pods, halved lengthwise*
  • 3 cups watercress tops
Preparation

For mayonnaise:
Mix all ingredients in small bowl. Cover and chill.

Do ahead: Can be made 2 days ahead. Keep chilled.

For burgers:
Toss first 4 ingredients in large bowl. Add beef; blend gently. Shape mixture into six 1/2-inch-thick patties. Transfer patties to small baking sheet.

Do ahead: Can be made 1 day ahead. Cover and chill.

For onions:
Prepare barbecue (medium-high heat). Toss onions and next 3 ingredients in large skillet. Place skillet on grill; cook until onions are golden, stirring often, about 25 minutes. Remove from grill; season with salt and pepper.

Brush grill rack with olive oil. Grill buns, cut side down, until golden, about 2 minutes. Transfer buns to work surface. Grill burgers until brown on bottom, about 3 minutes. Turn over; sprinkle with cheese. Grill until burgers are cooked to desired doneness, about 3 minutes for medium. Place some onions, then burger, on each bun bottom. Top each with okra and watercress. Spread mayonnaise on cut side of bun tops; place on burgers. Serve with remaining mayonnaise.

*Shopping tip: Look for pickled okra where the pickles and relishes are displayed.

Hush Puppies – A Good Basic Recipe

4 Mar

hush

Hush puppies are delectable little balls of fried, seasoned cornbread, and a favorite accompaniment to Fried Catfish . You can fry them right alongside the catfish, in the same hot oil, in the same skillet, if you like.

Vegetable oil
3 cups self-rising cornmeal flour
2⁄3 cup self-rising flour
1 small yellow onion, peeled and finely chopped
1 small green bell pepper, stemmed, seeded, and finely
   diced
2 1⁄2 cups buttermilk
1 egg, lightly beaten

1. Pour oil into a large, deep cast-iron or heavy-bottomed skillet to a depth of 3″ and heat over medium-high heat until hot but not smoking, 350°–360° on a candy thermometer.

2. Meanwhile, combine cornmeal flour, flour, onions, and peppers in a large mixing bowl. Add buttermilk and egg and mix well. Working in batches with a small ice cream dipper or spoon, drop batter by the scoop or spoonful into the hot oil and fry, turning occasionally with metal tongs or a slotted spoon, until hush puppies are browned and crisp, about 5 minutes. Push loose any hush puppies that stick to the bottom or side of the skillet as they fry. Transfer with a slotted spoon to paper towels to drain. Serve hot.

For more recipes like this, go to www.Saveur.com 

Shrimp & Oyster Perloo

18 Jan

shrimp_perloo_300

I just picked up the most recent issue of Saveur magazine. Terrific issue this go around and the following recipe captured our attention. We spent several years in the SC Lowcountry and this dish is one of that region’s classics.

SHRIMP & OYSTER PERLOO

SERVES 6
One-pot rice dishes can be remarkably adaptable and easy to cook. Our favorite is perloo, from the Lowcountry of South Carolina, a cousin of jambalaya that traces its origins to the family of Middle Eastern dishes known as pilafs. Like other rice-based specialties, such as arroz con pollo and biriyani, perloo can be made with a wide range of ingredients, in this case country ham and shrimp.

2 tbsp. extra-virgin olive oil
1⁄2 lb. country ham, finely chopped
1⁄2 lb. kielbasa, cut on the diagonal
   into 1⁄4″-thick slices
2 medium onions, chopped
1 red bell pepper, stemmed, seeded,
   and chopped
1 jalapeño, stemmed, seeded, and chopped
3 tbsp. chopped flat-leaf parsley
1 tsp. dried thyme
1⁄2 tsp. cayenne pepper
Kosher salt and freshly ground
   black pepper, to taste
3 medium tomatoes, peeled,
   seeded, and chopped
2 cloves garlic, finely chopped
1 cup long-grain rice
3⁄4 cup chicken broth
25 medium oysters, shucked (about 9 oz.),
   1⁄2 cup of their liquor reserved
35 large shrimp (about 1 1⁄2 lbs.), peeled
5 scallions, chopped, to garnish

1. In a 6-qt. pot, heat olive oil over medium-high heat. Add ham and kielbasa and cook, stirring occasionally, until lightly browned, about 5 minutes. Add onions, peppers, jalapeños, parsley, thyme, and cayenne and season with salt and pepper. Cook, stirring occasionally, until soft, about 10 minutes. Add tomatoes and garlic and cook, stirring occasionally, until liquid from the tomatoes thickens, about 10 minutes. Stir in rice, chicken broth, and oyster liquor. Bring to a boil, reduce heat to low, and simmer, covered, until rice is almost cooked through, about 20 minutes.

2. Stir in shrimp and oysters. Cover and continue to cook on medium-low heat until the shrimp are bright pink and the edges of the oysters have curled, about 10 minutes. Season with salt. Serve perloo sprinkled with the chopped scallions.

Breakfast Trout with Bacon

19 Sep

Sounds good, doesn’t it?

SERVES 4

The wilderness of northern Maine offers plenty of outdoor activities, among them trout fishing. Rising early is imperative, but the rewards are worth it: the thrill of the catch, and a hearty breakfast like this one.

4 thick slices bacon
4  8–10-oz. trout, cleaned, heads and tails on
1 cup yellow cornmeal
Salt and pepper
1⁄3 cup vegetable oil

1. Fry bacon in a large, heavy skillet until brown and crisp, about 15 minutes. Drain on paper towels and set aside. Reserve bacon fat in pan.

2. Rinse fish and dredge in cornmeal. Salt and pepper both sides to taste. Add vegetable oil to the bacon pan. Heat the pan until very hot, then fry fish in oil and fat for about 5 minutes. Carefully turn the fish (a wide, long spatula is ideal for the task), then cook the other side. Shake the pan frequently to ensure that the fish doesn’t stick. Trout should be golden and crisp on the outside, moist and tender inside. (If your pan is too small, cook fish in batches and keep warm in a low oven.) Serve 1 trout per person, garnished with bacon.

 
This recipe was first published in Saveur in Issue #2; www.saveur.com

Concord Grape Pie Recipe

18 Sep

Another tasty recipe from Saveur.com

This recipe comes from the so-called Grape Pie Queen of Naples, New York, Irene Bouchard. She started baking these sweet pies in the early ’70’s. FOR THE PASTRY:
2 1/2 cups flour
1 tsp. salt
18 tbsp. chilled unsalted
butter, cut into small pieces
FOR THE FILLING:
2 lbs. concord grapes, stemmed
3/4–1 cup sugar
2 tbsp. quick-cooking tapioca
1 tbsp. unsalted butter, cut into small pieces

1. For the pastry: Whisk flour and salt together in a large bowl. Using a pastry cutter or 2 table knives, work butter into flour until mixture resembles coarse meal. Sprinkle in up to 10 tbsp. ice water, stirring dough with a fork until it just holds together. Press dough into a rough ball, then transfer to a lightly floured surface. Give dough several quick kneads until smooth. Divide dough into 2 balls, one slightly larger than the other, wrap each in plastic wrap, and refrigerate for 2 hours.

2. For the filling: Slip pulp of each grape out of its skin into a medium saucepan, put skins into a large bowl, and set aside. Cook pulp over medium heat, stirring often, until soft, 8–10 minutes, then strain into bowl with skins, pressing on solids with the back of a spoon. Discard seeds. Set aside to cool completely. Stir sugar and tapioca into grapes and set aside.

3. Preheat oven to 400°. Roll the larger dough ball out on a lightly floured surface into a 12″ round, then fit into a 9″ pie plate. Transfer grape filling to pastry bottom and scatter butter on top. Roll the remaining dough ball out on the lightly floured surface into a 10″ round, cut a 1″ hole in center of dough to let steam escape, then cover filling with pastry round. Fold edges of dough under and crimp edges. Bake pie for 20 minutes, reduce oven temperature to 350°, and continue baking until pastry is golden brown, 45-50 minutes more. Set pie aside to cool completely.

 
This recipe was first published in Saveur in Issue #68; www.saveur.com

Sangria Margarita Sounds Mui Refreshing

11 Sep

Sangria Margarita
 

SERVES 6
 

Matt’s El Rancho in Austin combines two festive drinks in its sangria margarita.

4 oz. red wine
2 oz. orange juice
2 oz. fresh lime juice
2 oz. simple syrup
Frozen Margarita (triple recipe)

1. Stir together red wine, orange juice, lime juice, and smple syrup.

2. Add 1 1⁄2 oz. of this sangria mixture to a margarita glass; swirl in some frozen margarita.

 
This recipe was first published in Saveur in Issue #112; www.saveur.com
Follow

Get every new post delivered to your Inbox.

Join 651 other followers