Author Archives: scarp

Red Bean Gumbo

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Makes 4-6 servings.

Ingredients

  • 2 cans red beans, 15oz, with liquid
  • 1 to 2 lb andouille sausage, split and cut into 1″ lengths
  • ½ cup flour
  • ½ cup peanut oil
  • 2 tbsp rendered bacon fat
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 3 stalks celery, diced
  • 5 cloves garlic, smashed and minced
  • 2 tbsp tomato paste
  • 4 oz Kentucky straight bourbon whiskey
  • 3 cups chicken stock
  • 2 tbsp Apple cider vinegar
  • 2 tbsp clover honey
  • 1 tbsp fish sauce
  • 3 bay leaves
  • 2 tbsp smoked paprika
  • 1 tbsp Cayenne powder
  • 1 tbsp ground oregano
  • 1 tbsp ground thyme
  • 1 tbsp ground sage
  • ½ tbsp ground clove
  • ½ tbsp ground allspice
  • ½ tbsp white pepper
  • fresh, cracked black.pepper (50-ish cranks)
  • salt to taste

Directions

Prepare and assemble vegetables, chicken stock and canned goods.

In a large, heavy-bottomed pot, brown off andouille sausage in bacon fat. Remove to a heatproof bowl with a slotted spoon and set aside.

Add peanut oil and allow to heat to shimmering and barely smoking. Add flour and whisk continuously, combining into a roux. Heat roux over medium-high flame, stirring continuously to a dark caramel, light chocolate color. Add celery and a generous pinch of salt, stirring to cool roux and halt cooking. When celery is tender add peppers and combine, stirring occasionally. When peppers are tender add onion and combine stirring constantly until tender. Add garlic and stir to combine until fragrant. Add tomato paste and combine, stirring occasionally until fragrant and tinged brick red.

Add whiskey 2 oz at a time and deglaze, scraping all burned bits from pot sides and bottom.

Add beans with their can liquid, chicken stock, spices, cider vinegar, honey and bay leaves. Raise to a boil, reduce heat and simmer uncovered 30 minutes.

Serve over braised rice.

French onion soup (pressure cooker)

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Ingredients

  • 3lb sweet onions
  • 3 large shallots
  • 1 small head garlic, minced
  • 6 tablespoon unsalted butter
  • ½ teaspoon baking soda
  • Salt
  • Pepper
  • Worcestershire sauce
  • Soy sauce
  • Fish sauce
  • Dijon mustard
  • Bay leaf
  • Thyme
  • Oregano
  • Ground allspice
  • Celery
  • Cider vinegar
  • Dry sherry or cognac
  • Beef broth or bone broth
  • Baguette or crostini
  • Gruyere, Swiss or Provolone cheese (or a blend)

Directions

Saute onions and shallots in butter until sweatted out, about 1 hour. Add baking soda and saute until caramelized, about 20 minutes.

Add bouquet ganache of bay leaf, fresh thyme, celery stalks with remaining ingredients.

Pressure cooker cook on high 20 minutes, 15 minutes natural release.

Gummy Candies (Haribo clone)

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Similar in texture to the Haribo brand gummies, this recipe calls for unflavored gelatin, light corn syrup and sugar. Gummies must be cold cured 24-48 hours to achieve desired texture.

Requires significant preparation. Candy will release easily from coated surfaces. Use silicone coated utensils and molds where possible. Lightly coat silicone and glass surfaces with cooking spray.

Orange gummies

Ingredients

  • 260g light corn syrup
  • 260g granular sugar
  • 170g cool water (200ml, 40-75°F)
  • 50g unflavored gelatin
  • 8g citric acid
  • 4g corn starch
  • 2g xanthan gum*
  • 2g unsweetened powder drink mix for flavor**

* Optional, an emulsifier for added waxes or oils

** Approximately ¼ sachet of Kool-aid flavoring, or equivalent brand

Directions

Add 200ml cold water to a medium bowl. In a separate bowl, add gelatin powder, citric acid, corn starch, xanthan gum and powder flavoring to a small bowl. Whisk to combine. Slowly pour powder mixture into 200ml cool water while stirring vigorously to avoid clumping. Set aside and allow mixture to set.

Prepare candy equipment. Lightly coat spatulas, measuring cups and molds with cooking spray. With a clean paper towel, wipe excess oil from surfaces to ensure an even coating, and minimize surface foam and bubbles.

Add corn syrup and sugar to a medium saucepan. Using a candy thermometer, heat over a low flame to 300°F, stirring occasionally to avoid scorching. Reduce heat.

Add gelatin to sugar mixture in chunks, gently stirring constantly to avoid the candy seizing. Stir gently, and do not incorporate air. Slowly add alcohol or oil based flavorants as mixture begins to cool, stirring constantly to avoid seizing.

Note: If candy starts to seize, raise heat gently and keep stirring to break up and dissolve clumps. Do not overheat.

Transfer hot mixture to a heat resistant dispenser. Allow to settle for clarity and skim off any foam.

Working quickly, dispense candy liquid to molds, pouring slowly to avoid bubbles, and minimizing agitation.

Allow to cool 10 minutes, then transfer molds to refrigerator. Chill 1 to 3 hours, until set and firm. Extract candies and arrange on a lined sheet pan. Refrigerate candies uncovered 24 hours until cold cured and quite firm.

Coat candies in sanding sugar or cornstarch to prevent sticking while packaged. Alternatively, bathe in strong, neutral alcohol 1 hour to form a nonstick skin.

Cover and store refrigerated up to 2 weeks.

Shepherd’s Pie #2: Danube Schmaltz

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80/20 ground beef and chicken schmaltz give an unctuous and glossy texture to this rich and savory interpretation of an Irish pub classic. While the recipe only calls for carrot and corn, any vegetables may be added or substituted.

Ingredients

  • 1½ lbs ground beef, 80/20
  • 1 medium onion, finely diced
  • 3 large mushroom caps, coarsely diced
  • 1 large carrot, coarsely diced
  • 1 cup chicken pan drippings, with fat (substitute concentrated, low sodium chicken stock)
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon Gravy Master (or caramelized vegetable base)
  • 1½ cups frozen corn
  • 1½ inches ginger root, minced. About 2 tablespoons
  • 4 or 5 cloves garlic, minced. About 2 tablespoons
  • 2 sprigs fresh thyme, destemmed and minced
  • 1 sprig oregano, destemmed and minced
  • 1 sprig rosemary, destemmed and minced
  • 1 bunch parsely, destemmed and minced
  • 1 small bunch dill, destemmed and minced
  • 3 tablespoons flour
  • 8 cups instant mashed potatoes
  • 1 tablespoon white pepper
  • 1 tablespoon granulated garlic
  • 2 oz Kentucky Straight Bourbon or Irish Whiskey (house preference)
  • salt and black pepper to taste

Directions

Preheat oven to 400°F, and prepare a 9×13 baking dish.

In a large skillet, sear brown ground beef, and then break up and brown off. Move the meat to one side and add the diced onion and mushroom. Saute separately from the beef until tender. Add minced garlic and ginger, and saute until aromatic, about 45 seconds. Add tomato paste, and combine with vegetables until brick red. Combine with meat and add diced carrot and minced herbs. Saute until water is reduced by three quarters, and dust with flour. Stir flour into the meat and vegetable mixture, and ensure no dry flour remains.

Deglaze pan with 2-4 oz of Kentucky straight bourbon whiskey or Irish whisky.

Add chicken pan drippings, Worcestershire sauce, soy sauce and Gravy Master, and stir to combine. Simmer 5 minutes until the carrot begins to soften. Add frozen corn and stir to combine. Reduce heat.

Prepare 8 cups of instant mashed potatoes, per directions on the carton. Season with white pepper and granulated garlic.

Transfer the meat and vegetable mixture to a 9×13 baking dish and spread to an even thickness. Top with mashed potatoes. Using a fork, draw a criss-cross pattern in the mashed potatoes and dress lightly with olive oil using a brush or spray bottle.

Bake uncovered 30 minutes at 400°F. Optionally, broil on high to toast the top of the mashed potatoes.

Allow to cool 15 minutes before serving.

Bloody Mary Mix #9: Chesapeake

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Pickled pepper brine, prepared horseradish and Old Bay make up the backbone of this tangy and slightly spicy mix.

Use reduced sodium vegetable juice to account for the considerable amount of salt in the other ingredients.

Ingredients

  • 600 ml low sodium V-8 vegetables juice
  • 3 tablespoons soy sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon lime juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon pickled pepper brine (substitute with a vinegar based hot sauce)
  • 2 tablespoons Old Bay
  • 1½ tablespoons prepared horseradish
  • 1 teaspoon cracked black pepper

Directions

Combine ingredients in a mason jar. Cover and shake vigorously.

Combine 3:2 with vodka over ice. Garnish with celery and serve chilled.