A Feast For The Ages. A Little Help For The Holidays...

The  Holidays are always nice, but at times can be a bit stressful especially as it come to menu planning. I won't bore you with stories about my past triumphs or failures as we have a lot of ground to cover but what I can give you are a few of my staples for each holiday meal that I am lucky enough to cook. So without further delay, off we go...

On the Menu today: A Feast For The Ages. A Little Help For The Holidays.

Roasted Turkey

Roasted Stuffed Turkey
Prep Time: 20-30 Minutes
Cooking Time: 2 to 3 Hours
Oven Temp: 350 Degrees

Ingredients

• Turkey 
• Yellow Onion Diced (1 cup)
• Carrots Diced (1/2 cup)
• Celery Diced (1/2 cup)
• Sage (3 Bunch)
• Thyme (3 Bunch)
• Garlic (8-14 cloves)
• Chicken Stock (1/4 cup) 
• Salt & Pepper (Liberally) 

Preparation
Start off by liberally seasoning the turkey with olive oil, salt and pepper and allowing it to sit out at room temperature for at least 30 minute. Meanwhile dice the onions, carrots and celery (mirepoix) and placing them in the bottom of the roasting pan along with the chicken stock. Stuff the turkey with dressing and place in the preheated oven. Allow the turkey to roast for one hour before basting every 15-25 minutes until done. *Use foil to cover the turkey while cooking until the last 45 minutes.

Cranberry Cornbread Dressing

Cornbread/Cranberry Dressing
Prep Time: 10 minutes
Cooking time:  2-3 (in the turkey) 
Cooking temp: 375 - 400

Ingredients

• Cornbread (5-6 cups)
• Onions (1/2 cup)
• Carrots (1/4 cup)
• Celery (1/4 cup)
• Dried Cranberries (1 cup) 
• Sage (1 bunch) 
• Thyme (2 bunch)
• Garlic (2 cloves)
• Olive oil (2 Tbs)  
• Salt & Pepper (TT) 

Preparation
Start off by dicing the vegetables, garlic and herbs and cubing the corn bread. Take a saute pan and heat on medium before adding the diced veggies to brown slightly. Next add the garlic, cranberries and cornbread and stir thoroughly before adding the herbs, seasoning and finally the chicken stock. Allow to cook for another 5 minutes and pull off of the stove to cool so that it can be placed into the cavity of the turkey just before cooking it.

Candied Yams

Candied Yams
Prep Time: 20 Minutes
Cooking Time: 1 Hour
Oven Temp: 350 Degrees

Ingredients

• Yams (8-10 Lg) 
• Brown Sugar (1 cup) 
• Peach Juice (1/2 cup)
• Raisins (1/4 cup) 
• Marshmallows (1/4 cup)
• Butter (3 Tbs) 
• Salt & Pepper (TT) 

Candied Yams

Preparation
Start off by peeling the yams and cutting them into rings or chunks and then placing them in a pot of cold water. Next take the pot and place it on the stove to bring to a boil and cooking until the yams are slightly tender. Place the boiled yams in a baking dish and keep 1/4 cup of the cooking water for later use. (*it helps to thicken and add flavor.) In a small sauce pot add the sugar, peach juice, butter and half of the marshmallows then bring them to a boil, stirring as they do so. Allow to thicken and pour over the yams in the baking dish and then add the raisins before placing them in an oven preheated to 350 for 30-45 minutes. Add the remaining marshmallows and broil until the marshmallows have browned slightly. *Keep your eye on this part as they cab burn easily if not watched closely.

Creamy & Crusty MAC's Cheese

MAC's Cheese
Prep Time: 10 Minutes
Cooking Time: 1 Hour
Oven Temp: 350 Degrees

Ingredients

• Collezione Pasta (12 oz)
• Sharp Cheddar (4 oz)
• Mascarpone Cheese (5 oz)
• Heavy Cream (1/4 cup) 
• Milk (3/4 cup)
• Butter (2 Tbs)
• Flour (1/4 cup)
• Dijon Mustard (2 Tbs)
• Sugar (3 Tbs)
• Bread Crumbs (1/4 cup)
• Salt (TT)

Mac's Cheese

Preparation
Start off by cooking the pasta as directed by the instructions on the box and setting aside for later use. Make the roux by adding the butter to a heated sauce pot and adding the flour while whisking. Add the milk and cream and cook until slightly thickening before slowly adding the sharp cheese, sugar and mustard until fully incorporated. Add the pasta to a bowl and pour the cheese over to coat completely. Finally, add the Mascarpone cheese by folding in and place into a baking dish to bake for 45 minutes. Place the bread crumbs liberally over the top of the mac & cheese along with a bit more shredded cheddar and broil until browned (as seen above).

Collard Greens

OPC's Sauteed Greens
Prep Time: 5 Minutes
Cooking Time: 15 Minutes
Stove Top Temp: High

Ingredients

• Collard Greens  (2 bags washed and cut)
• Olive Oil (3-4 Tbs)
• Garlic (3 Tbs)
• Salt & Pepper (TT) 
• Chicken Stock (1 cup) 
• Lemon Juice (1 Tbs)
• Vinegar (1 tsp)

Collard Greens

Preparation
Start off by mincing the garlic and adding to the oil in a heated saute pan or wok. Allow to brown slightly before add the greens and sauteing for about 3-5 minutes. Next add the vinegar, stock and lemon juice and covering as you reduce the heat. Allow to cook down for about 3 minutes and add salt and pepper to taste (TT).

Green Bean Casserole

Green Bean Casserole
Prep Time: 10-20 Minutes
Sauteing Time: 5 Minutes 
Baking Time: 20 Minutes
Oven Temp: 350 Degrees

Ingredients

• Fresh Green Beans  (25- 30 oz)
• Garlic (1 Tbs) 
• Olive Oil (1 Tbs)
• Heavy Cream (2 cups) 
• Salt & Pepper (TT)
• Fried Onions (1 cups)

Green Bean Casserole

Preparation 
Start out by cutting the tips off of the beans and washing off. Next mince the garlic and add to a sauce pot with 1 Tbs of olive oil. Add the cream and cook to reduce or thicken by half and taste to adjust the seasonings. (*This will take about 10-20 minutes on medium to low heat.) Meanwhile saute the green beans in a pan or wok on high for about 3-5 minutes before placing in a baking dish. Add the cream to the dish, being sure to cover completely and covering with French's Fried Onions and placing in an oven to bake for 20 minutes.

Lemon Giblet Gravy

Lemon Giblet Gravy
Prep Time: 20 Minutes
Cooking Time: 10 Minutes 
Stove Top Temp: High then simmer

Ingredients

• Chicken Or Turkey Stock
• Garlic (1 tsp)
• Butter (1/4 cup) 
• Flour (1/2 cup) 
• Olive Oil (1 tsp)
• Sage (1 Bunch)
• Thyme (1 Bunch) 
• Lemon Juice (1 Lemon)
• Turkey Dripping (1/2 cup) 
• Giblets (1-4) 
• Chardonnay (1/4 cup)
• Livers (1-4) 
• Salt & Pepper (TT) 

Preparation
Start off by making the roux (adding butter to a sauce pot and heating it before adding the flour to turn into a paste) which should take about 3 minutes or so. Set aside for later use. Next add the olive oil in a saute pan and then the diced giblets to cook until browned. Add the livers and garlic to cook until tender (3 or so minutes on high) before adding the herbs and cooking for 2 minutes. Finally add the wine and reduce to 1/2 before adding the stock and cooking for an additional 7 minutes. Add Tbs of the roux at a time until it thickens. Finally add the turkey drippings and bring to a boil, add the lemon juice and cook until you reach your desired consistency. Taste to adjust the seasoning to your liking.

Sour Cherry & Peach Cobbler With Star Anise

Sour Cherry & Peach Cobbler With Star Anise
Prep Time: 20 Minutes
Cooking Time: 20 Minutes 
Stove Top Temp: High then simmer
Oven Time: 20-30 Minutes 
Oven Temp: 375

Ingredients

• Sliced Peaches (20 oz) 
• Sour Cherries Canned (8 oz)
• Brown Sugar (1 Cup) 
• Star Anise (1 star)
• Bourbon (1/2 cup)
• Vanilla (1 Tbs)
• Cornstarch (2 Tbs) 
• Nutmeg (2 tsp)
• Butter (1 Stick) 
• Flour (1 cup)
• White Sugar (1 cup)  

Cobbler

Preparation
Start off by adding the star anise, peaches and cherries to a sauce pot and bring to a boil before reducing the heat. Next add the brown sugar, most of the bourbon and the nutmeg to the mixture allowing to cook for another 3 minutes. Add the remaining bourbon to a bowl and add the cornstarch to make a slurry. Add to the fruit mixture and bring to a boil (*this cooks out the raw, chalky taste of the cornstarch) and allow to thicken and add the vanilla before placing in a baking dish and adding the dough/crust (patchwork style).

*To make the dough allow the butter to soften and add to the sifted flour, nutmeg and white sugar before mixing together with your hands to form a somewhat sticky dough. Press out the dough with your hands to form individual sections to lay on top of the fruit mixture.

Place the cobbler in an oven preheated to 350 and cook for 20 to 30 minutes. Allow the crust to brown by placing on broil and watching closely to avoid burning. Allow to cook until the crust is golden. 

A Quick Cure All... The OPC's Vietnamese Meatball Soup

As children in the States we are taught that chicken noodle soup is a cure all. Be it a cold, fever or malaise the remedy for what gets us all back to square one is normally chicken noodle soup and a cup of hot tea. What if I told you that I have something that is even more effective than that same old "cure all" and that something not only works, but tastes incredible?

When I wake up feeling a bit under the weather this is one of my "go to" recipes that gets me back on my feet as soon as my bowl is empty. As a matter of fact this recipe or Pho have replaced chicken noodle soup for all that I have made it for...

On the menu today: OPC's Vietnamese Meatball Soup

Soup Base
Prep Time: 5 Minutes
Cooking Time: 1 Hour
Stove Temp: Boil Then Simmer

• Beef Stock (64 oz) 
• Vegetable Oil (1 Tbs)
• Ginger (2 inches thinly sliced) 
• Lemongrass (1 stalk) 
• Sweet Yellow Onion (1 each) 
• Cinnamon Stick (1 each) 
• Star Anise (1 each) 
• Soy Sauce (2 Tbs) 
• Fish Sauce (1 Tbs) 
• Salt & Pepper (T T) 

* Start off by thinly slicing the ginger & sweet onion. Next cut the lemongrass into 1 inch pieces before adding the three to a heated soup pot with the oil and sauteing for 2 minutes. Add the cinnamon stick and star anise and cook for another minute. (releases the oils in the spices) Add the beef stock, soy sauce and fish sauce before bringing to a boil. Reduce the heat, cover and allow to simmer for 1 hour (on low). Taste and adjust seasoning by adding salt and pepper. I add the salt at the end because as the soup cooks and reduces the salt will concentrate and become over powering.


Condiments
Prep Time: 2 Minutes

• Red Jalapeno (1 each thinly sliced)
• Green Jalapeno (1 each thinly sliced)
• Fresh Bean Sprouts (As needed) 
• Basil (As needed)
• Lime Juice (As needed) 
• Yellow Onions (As needed) 
• Carrots (Shredded but crispy- As needed) 
• Green Onions (Sliced- as needed) 
• Sriracha (As needed) 
• Hoisin Sauce (As needed)

Meatballs
Prep Time: 10 Minutes
Cooking Time: 10 Minutes
Stove Temp: High then simmer

• Ground Beef (1 lb) 
• Ground Pork (1 lb)
• Fresh Minced Garlic (1 tsp)
• Basil (15 leaves) 
• Ginger Minced (2 Tbs) 
• Lemon Grass (1/4 stick)
• Fish Sauce (2 Tbs) 
• Soy Sauce (1 Tbs) 
• Lime Juice (1 Tbs)
• Beef Stock (1/4 Cup)   
• Vegetable Oil (2 Tbs)  

* Chop the basil, mince the garlic and the ginger and add to the pork and beef. Incorporate thoroughly to make the meatballs, making them small to medium in size. Add the oil to a heated pan and slightly brown the meatballs. Next mix together the soy sauce, fish sauce, lime juice and beef stock and then add this to the pan of meatballs while adding the lemongrass stalk and covering at a reduced temperature. Cook for an additional 2 to 3 minutes and set aside to add to the soup once you are ready to serve it. 

Noodles 
Prep Time: 5 Minutes
Cooking Time: 10 Minutes

* Bring enough water to cover the noodles to a boil and place the noodles into the pot and cover with the heat off. Allow to steep for 7-10 minutes and remove to place in a bowl for your soup. I keep the broth, noodles and meatballs separate until I am ready to plate the soup for service and also add Hoisin, Sriracha and fish sauce as I see fit along with the other condiments... Enjoy with a cold pilsner...

Fr(y)day Special: Carry Out Style Fried Croaker & Chips...

When I was a kid, I always remembered Friday as the day when the house would smell like fish. Be it grilled, steamed, baked or fried, I never knew which, but I always knew that on Friday, fish of some sort was on the menu. It's a shame that I no longer hold that tradition, but every now and again I'll get back to my roots and eat fried fish and go back to a simpler, more delicious time.

On the menu today: Fried Croaker & Chips.

 

Croaker

Washington D.C. has recently become a foodie town and that's a good thing, for a while we were only known for Ben's Chili Bowl (skip-able) and that's not a good thing at all. As usual finding something that's good requires a bit of a research and more than that an inclination to travel off of the beaten path.

Fried fish in DC is best executed at Carry Out's (pronounced Curry Out's) all over the hood. When I think about it and I need a quick fix I head to Horace and Dickies and now Fish Wife (Union Market) to get it done the way I like it and avoid the smell of fried fish in the crib. When I want it done with all that I like, I head to the Wharf, purchase a few Croakers and make the best fried fish that you can possibly make; Carry out styled Fried Croaker. This style is absolutely the sh!+... As you will see below I spare none of the trimmings, which includes the stale wheat bread breaker on the plate and of course the fried chips with malt vinegar. I think it's the Sh!+ if I do say so myself...

Fried Croaker & Chips

On the menu today: Carry Out Style Fried Croaker with Chips... 

Freshly Cut Batons

French Fries
Prep Time: 5 minutes 
Cooking Time: 7 - 10 Minutes

Start off by washing the potatoes and then cutting them into batons as seen above (french fry shapes) and then Hot Oil Blanch by deep frying in a preheated deep fryer set to 350 for three minutes before placing in the freezer for 20 minutes. Once the 20 minutes has passed place back into the fryer to cook until your desired level of crispiness. 
 

Crispy Chips 

Scaled, gutted & vented. 

Fried Croaker 
Prep Time: 3 Minutes

Frying Time: 5-8 Minutes 

Start off by having the fish monger, scale, and vent your fish. Next make your flour seasoning by adding 2 cups of flour and a mixture of the following spices: Paprika, Garlic Powder, Old Bay, Red Pepper and Lemon Pepper (1/4 tsp each). Shake these things in a paper bag to mix thoroughly, taste (to see if adjustments are needed) and then add the fish to the bag to coat completely. Fry fish in a deep fryer preheated to 350 degrees for 5-12 minutes (depending on the desired amount of crispiness).

* As seen in the picture above I cut slits into my fish for added flavoring. This allows the mixture to get into the meat of the fish and is a great flavor booster. 

To plate add two pieces of bread down on the plate and place the fish directly from the fryer on to the bread (this creates a crust on the bread that is to die for, trust me). Eat with you hands, everything taste better with your hands... 

Fried Croaker

As far as condiments go, the only thing I need is hot sauce or Sriracha for the fish and salt & malt vinegar for the fries. It's best to have the fish slightly over salted so that a nice Pilsner can help to wash it all down... 

  

"It Is What It Is!" Double Dipped Buttermilk Fried Chicken, Hot Drop Fried Biscuits, Loaded Smashed Potatoes With Sauteed Cabbage & Collards...

Double Dipped Buttermilk Chicken & Hot Drop Biscuits

More often than not the saying "It Is What It Is" is annoying to me but there are times when it's the only phrase that can be used to perfectly describe a situation. Allow me to reflect on one such occasion as I add this recipe to the blog for you.

As most of you know I recently worked in Afghanistan for about a year or so. Well on my first day at work I had a moment that simply put was an "It Is What It Is" moment that still makes me laugh to this very day. When I came into the facility I had one of my colleagues taking me around to introduce me to some of the agents that I would be menu planning, cooking for and serving for the foreseeable future. As I was paraded around I came across a group of guys that seemed to be giving me the old once over. I've never been one to shy away from a situation so I dove right in. "Hey gentlemen, I'm Mark and I'll be here to run this facility. If you have any issues or questions please let me know how or if I can be of service and I'll be sure to address those for remedy." I said as I shook hands. *I happen to be a Black man and am about 235 lbs and stand about 6 feet tall. Out of the group steps up this guy that happened to be White and stood about 5'6" and might have weighed 130 pounds. "Hey brother, I'm Tony from the great state of Mississippi and would like to welcome you by saying that I'm glad that we finally have a brother here, shit now maybe we can finally get some good fried chicken." Talk about awkward. The whole crowd stood around in stunned silence to see what my reaction would be, Tony turned beet red after replaying what was meant to be inner monologue and sat there stammering. I looked at him and we both fell out laughing. "Damn brother, I swear that came out all wrong!" Tony went on to say. "Shit, actually while I can make Sweetbreads and Beef Wellington, my Fried Chicken is the shit!" While what he said have have been seen by some as stereotypical it was just his honest feeling at the time and what endeared me to him for the time that I was there. Tony and I fast became great friends and would often sit down and talk for hours about a list of subject. 

On the menu today: Double Dipped Buttermilk Fried Chicken and Sides...

Chicken Marinade: 24 Hours

Deep Frying Time: 10-15 Minutes 

Oven Temp: 325 Degrees

• 8-14 Pieces of Chicken 
• Buttermilk (2 Cups)
• Garlic (1 Tbs) 

* Mince the garlic and stir into a large mixing bowl, allowing the chicken to marinate for 12-24 hours. Once done drain the chicken while reserving the buttermilk and setting aside for the 2nd dip.

Fried Chicken

• Flour (3.5 Cups)
• Paprika (1 Tbs)
• Garlic Powder (1 Tbs) 
• Red Pepper (1 Tbs) 
• Lemon Salt (1 Tbs)
• Season Salt (2 Tbs)

* Combine all ingredients in a paper bag and mix thoroughly before adding the drained chicken. Shake in the bag until each piece is properly coated. Place on a wire rack and one by one take each piece and place back into the reserved buttermilk and back into the paper bag for the second coat. Place the chicken into a preheated (350-375) deep fryer for 8-12 minutes or until the chicken reaches an internal temperature of at least 165 degrees. Once done allow to drain on a clean wire rack to allow access oil drainage.     

 

Hot Drops

Deep Frying Time: 3-7 Minutes 

Frying Temp: 325 Degrees

For the biscuits I used Jiffy baking mix and portion it out as directed on the box for 14-15 biscuits. No mess nor fuss and perfect for the meal.

Hot Drop Biscuits

• Baking Mix (2 Cups)
• Milk (2/3 Cup) 

* Combine the ingredients to form a soft dough. With an ice cream scooper, scoop and drop the biscuits into a preheated deep fryer allowing to turn golden brown and until done. They will need to be flipped while in the oil and then drained once they are done. 

Cabbage & Collards

Cooking Time: 10-15 Minutes 

Saute Temp: High

• Collard Green (2- 3 lbs) 
• Cabbage (1 Head) 
• Sweet Onion (1 Each)
• Garlic (2 Tbs)
• Chicken Stock (2 Cups) 
• Olive Oil (3 Tbs) 
• Salt & Pepper (TT) 
• Apple Cider Vinegar (1 Tbs) 

*  Cut the greens and the cabbage into strips and julienne the onions. Add the onions to a heated skillet before adding the minced garlic and allowing to brown. Add the collard greens and the cabbage lightly season with S & P and cook for 10 minutes allowing the mixture to wilt slightly. Add the chicken stock to the mixture and then cover and reduce the heat allowing to simmer for 5 minutes or until the liquid is gone. Uncover, taste and then adjust the seasoning to your liking. Add 1 Tbs of apple cider vinegar to finish by stirring.

Loaded Smashed Potatoes

Cooking Time 35 Minutes

• Yukon Gold Potatoes (7-8 Medium Potatoes) 
• Heavy Cream (1 Cup) 
• Dijon Mustard (2 Tbs) 
• Butter (3 Tbs) 
• Bacon (3 Pieces) Chopped and rendered (cooked to crispiness)
• Green Onions (2 Stalks) Chopped or diced
• Cheddar Cheese (2 Cups) Shredded

Wash the potatoes and place in cold water before bring the pot to a boil. Cook until the potatoes are soft and mash-able (about 20 minutes). In a small sauce pot mix the butter, mustard and heavy cream and allow to heat and combine. Once the potatoes are done smash with masher or fork and fold the heated cream mixture into (be sure not to over stir or your potatoes will become gummy) add salt and pepper to taste. When plating scoop the potatoes into a small bowl and add the cheese on top before placing in an over to broil for about 1 minutes (allowing the cheese to melt). Add the chopped bacon and green onions as seen below.