More from the Italian Bakery.

In Italy, nothing goes better with a cup of espresso than a sweet, crunchy cookie, and the best cookie for the job is Biscotti. Loosely translated, Biscotti are twice baked cookies; the dough is first baked in an oval or log shape, sliced into individual pieces and baked again to achieve the crunchy texture. Variety is certainly the rule for Biscotti; dipped in chocolate or not, candied fruits or chocolate bits, nuts or spices such as ginger, nutmeg, cinnamon or cloves.

At one time, you really couldn't find Biscotti unless you went to the local Italian bakery; but now these crispy gems can be found in any coffee establishment such as Starbucks or Seattle's Best; even in the cookie aisle of the local supermarket.  Of course, making them yourself gives you the control over taste and ingredients.  To get comfortable with the idea of baking Biscotti yourself, I recommend buying a book on them; the one I used to get started, and still do, is "Biscotti" by Lou Seibert Pappas. While I might change ingredients around to get a different variety of Biscotti, using the recipes from this book is a basic starting point.

Considering how many types of candy bits, candied fruits and chopped nuts there are available nowadays; the possibilities are endless.   One other idea, consider savory ingredients for a Biscotti which can then be used for dipping in soups or stews.  Happy Baking!

Mary Cokenour

The BBQ Chicken Sandwich is as Easy as you want it to be.

Now if you have been reading this blog from the beginning, you know how much I enjoy creating and eating barbecue. Barbecue doesn't necessarily have to be made on a grill though; sometimes you just don't have that option. Now you could always go to the local market and buy one of those premade varieties you see in the refrigerated section. I'm not a fan of those as they seem to be so saturated with sauce, you actually wonder what kind of meat or poultry you're supposed to be eating.  Then you could look up recipes online, in cookbooks or magazines, but there are so many of those, how do you choose?  It's basically what your cooking style is and how easy or difficult you want it to be...do you roast, then sauce; do you roast in the sauce; do you use a crock pot, stove top or oven method; chicken with bones and skin, chicken without; homemade sauce or store bought?

Many recipes suggest buying a roasted chicken from the supermarket deli, removing the skin and bones, shredding the chicken and mixing it with a bottled sauce.  You could do that yourself of course; roast a whole chicken or parts, remove the skin, etc, etc.  Don't want to mess with all the slimy skin and bones, then purchase boneless, skinless pieces (usually breasts and thighs); but you still have to decide if you're roasting with or without sauce.  Or use a 4 quart crock pot for 6 to 8 pieces, one cup of chopped onion, pour 2 cups of sauce over all and cook for 8 hours; shred the chicken and serve on buns.

I'm going to give you my simplest recipe. I use my homemade barbecue sauce which I posted on June 1, 2011 and serve my creamy macaroni and cheese, posted on March 20, 2011, as a side dish. This meal can be fully prepped, cooked and served within two hours.

BBQ Chicken Sandwich

Ingredients:

2 cups homemade barbecue sauce
6 boneless, skinless chicken breast halves
1 cup chopped onion
6 sandwich buns

Preparation:

Preheat oven to 350F; spray a 2 qt baking dish with nonstick cooking spray.

Spread 1/2 cup of sauce over bottom of dish.  Before placing chicken into dish, prick all over with a fork to allow absorption of sauce.  Spread onion over chicken and pour remaining sauce over all.

Cover with aluminum foil, place on center rack and bake for 1 and 1/2 hours. Remove chicken to large bowl and shred; pour only half of sauce from baking dish into bowl and mix together. Serve on buns; spoon on extra sauce from baking if desired.

Makes 6 sandwiches.

Serve with a side of creamy macaroni and cheese, cole slaw (hot or cold style), macaroni or potato salad.

Mary Cokenour

Oh Deer, a new twist on Chili.

This past week the temperatures around here were wintry and it rained every day. There were reports of a winter storm hitting us, even though we were barely in the embrace of fall. Since Monticello is at 7100 feet above sea level and the Blue Mountains loom over us, the chance of getting 6 to 18 inches of snow was nothing to sneeze at.

Luckily, we survived a light dusting of snow and the temperatures rose somewhat, so planning out hot meals to enjoy while nestled in cozy blankets was still on the agenda. Rooting around in the freezer, I found a one pound package of deer steak that Charlie had given to me. I still needed to prove to myself that I could master this creature and I wanted to see what it would taste like in a typical chili.

I knew I had to get rid of the wild game taste of the meat, so I chose the standby method of letting it marinade overnight in red wine vinegar; this also helped to tenderize the meat. After cooking in the crock pot with all the other ingredients for 8 hours, being served up with shredded sharp cheddar cheese, sour cream and honey cornbread...I am proud to say I have mastered venison!

Venison Chili

Ingredients:

1 lb venison roast or steak, cut into ¼” slices
3 Tbsp red wine vinegar
1 (15.5 oz) can tomatoes with diced chilies (medium heat)
½ cup diced onion
1 cup chopped red bell pepper
½ cup shredded carrot
1 (15 oz) can each red kidney and pinto beans
1 (10.5 oz) can French onion soup
2 Tbsp ground cumin
4 Tbsp ground chile powder
1 Tbsp unsweetened cocoa powder
1 tsp each garlic powder and crushed, dried oregano

Preparation:

Rinse venison in cold water, place in plastic container and drizzle vinegar over meat; cover and refrigerate overnight.

Set a 4 qt crock pot on low; spray with nonstick cooking spray. Cut venison into ½ inch pieces; place into pot and layer tomatoes, onion, bell pepper, carrot and beans over meat. Do not drain liquid from beans as this will act as a thickener for the chili.

In a medium bowl, whisk together the soup, cocoa, seasonings and herbs; pour over ingredients in crock pot. Cover and let cook for 8 hours.

Makes 6 servings.

Mary Cokenour

Thinking Indulgence...Think Jeffrey's Steakhouse.

Jeffrey's Steakhouse

218 North 100 West
Moab, UT, 84532

(435) 259-3588

Open daily at 5:00 PM

Website: http://www.jeffreyssteakhouse.com/

October 8th is our wedding anniversary and we always make sure to go to a restaurant where, if only for one night, we can be pampered and absolutely spoiled rotten. Jeffrey's Steakhouse did the job and did it quite well.

While there is a beautiful patio area for dining, the cool October weather did not permit this. Inside, the atmosphere is quiet and intimate; jazz or ballads playing in the background; the decor is modern with a rustic feel. There are about 12 tables which can accommodate 1-4 diners, helping to maintain that intimate feeling. Upstairs is an area named "The Ghost Bar" due to a local story and eye witness claims of a young woman, from the past, frequenting the area.

Our waitress, Tricia, made our evening very enjoyable; she was very pleasant to talk with, very knowledgeable about the restaurant itself and the menu, and quick to find out an answer if the information was unknown to her. Any recommendations she made were spot on.

We opened with Calamari; lightly battered large slices and tentacles which were tender, served with a delectable tomato and balsamic sauce.

Dinner for my husband was the Wagyu New York Strip with a side of crispy fried zucchini. Jeffrey's is known for their Wagyu, also known as American Kobe; the crust on the steak was perfect; it was cooked perfectly, tender, succulent and it needed no accompaniments. The zucchini was lightly battered, like the calamari, melt in the mouth soft on the inside while the skin had a crispy snap to it.

I opted for the Duck special; a roasted duck breast in a light sauce which was not greasy and had a hearty, yet comforting mouth feel to it. The candied carrots were tender and not overly sweet; but the stuffing was to die for. Jeffrey (chef/owner) had purchased the ingredients from the local market that morning...delectable bread with a mixture of carrots, mushrooms, garlic, herbs and seasonings. I would have had a bowl of this stuffing for dinner and been a very happy woman.

For dessert, we chose the Lemon Tulle special; an almond, caramel tulle bowl filled with lemon ice cream and whipped cream. The lemon ice cream was refreshing, the bowl was a candy treat, and we had absolute fun eating this dessert.

At Jeffrey's, the majority of items on the menu and the specials are made in house; if it is not, like the New York Cheesecake, they will let you know. Jeffrey's is quality fine dining; the type of establishment that is perfect for a special occasion, celebration or party event. Jeffrey's is for indulgence, to be pampered and to have a memorable day made more memorable. Definitely make reservations as this establishment fills up quickly with diners looking for an ultimate meal.

Mary Cokenour

The Enclosed Sandwich.

Now while the Earl of Sandwich gets the credit for giving this one handed meal of bread, cheese and/or meat its official name; the concept was around for centuries before his birth. What's Cooking America.net gives a history going back to the 1st century, and the Earl certainly wasn't a spark in anybody's eye at that time.

While the sandwich is an "open ended" meal, there are many cultures which have the "enclosed" sandwich, or meat pie. The Italian Calzone, the Cornish Pasty, the Mexican Empanada, Chinese Roast Pork Buns, and dare I say it...the American "Hot Pocket" are just a few.  A crusty pocket of dough containing a filling of meat and perhaps cheese and vegetables, depending on the culture's tastes. A one handed meal, like the sandwich, but very unlikely the filling will fall, or be squashed, out from between the bread. The versatility of the meat pie is that it can be made with any type of dough, including pie or phyllo doughs which make a flakier pastry shell.

In my family's culture, Croatian, there is a meat pie called Burek containing beef, lamb, vegetables and seasonings. Sold in bakeries, this is their version of "fast food"; an on-the-go meal that can be eaten with one hand and quickly. I like to make mine with phyllo dough which I can find in the frozen food section of most supermarkets; otherwise I use pie dough, as I enjoy the flakier crust more.

Recently, via Facebook, I found relatives in Croatia that I never knew about, but we're all finally getting to know each other. So, I'm dedicating this blog post to them, and hope I've got the recipe correct and am doing them proud.

Burek(Won Second Place for Better Homes and Magazines Recipe Contest – Appeared in January 1998 issue.)

Ingredients:
1 lb lean ground beef
1 lb ground lamb
1 cup chopped onion
½ cup chopped pickled beets
1 Tbsp snipped fresh parsley
1 tsp paprika
¼ tsp black pepper
1/8 tsp ground red pepper
1 egg, beaten
¼ cup butter
¼ cup flour
1 ½ cups beef broth
9 sheets frozen phyllo dough, thawed
½ cup butter, melted

Preparation:
In a large skillet, cook beef, lamb and onion over medium-high heat until meat is browned and onion is tender. Drain excess grease; stir in beets, parsley, paprika, black and red pepper, and egg; set aside in large bowl.

In small saucepan, melt the ¼ cup of butter, stir in the flour to make a paste; gradually add in the beef broth, stirring constantly; mixture will thicken. Add this to the meat mixture, stir, cover and refrigerate for 1-2 hours, or until completely cooled.

Preheat oven to 400F; spray a 15” x 10” x 1” jelly roll pan with nonstick cooking spray.

To assemble: stack 3 of the phyllo sheets, brushing each one with the melted butter; cut stack in half, crosswise Repeat with remaining phyllo sheets to get 6 large rectangular stacks. Spread ¾ cup of meat mixture at one end, leaving a one inch margin; begin rolling the phyllo towards the other end, tuck in the ends to seal and place seam side down on the pan. Bake 20-25 minutes, or until internal temperature reaches 180F.

Makes 6 servings.

Mary Cokenour
August 1997

There's something Fishy about these Enchiladas.

One entree I enjoy ordering at Mexican restaurants is the Seafood Enchiladas. Usually a combination of shrimp, scallops, crab and octopus with mild seasonings, rolled in a flour tortilla and baked in a creamy tomato sauce; it's just lusciously delicious. However, I don't always have the time to travel to find a Mexican restaurant and lack of funds is a drawback also. Solution? Homemade of course.

Oh oh, another problem; while Roy and I will enjoy any type of shellfish, mussel and octopus; his mother will not. As I have mentioned before, I cook meals for us and for his mom too who lives in Moab. Cooking one dish two ways is not always an easy solution, so compromise is essential, and a bit of ingenuity. Utah is a landlocked state and getting fresh fish is not easy, so I try and keep a few packages of different frozen fish available in the home freezer. I just happened to have Mahi Mahi on hand and I knew everyone, even Roy's mom, liked this denizen of the deep.

To give myself an idea on how to prepare these enchiladas, I did a little research on various cooking sites. Frustration! Recipes were too complicated, relied on canned and processed foods or used a store bought enchilada sauce; I wanted homemade, easy and as close to the restaurant taste as possible. From all the Mexican/Southwest cooking I've been doing, I sort of knew what spices, herbs and such to play around with.

Seriously, I wish Roy would have written a review of these enchiladas; he raved on and on, and I agree, they were fantastic!!! Well, I'll let you be the judge for yourself once you try this recipe; Enjoy!

Mahi Mahi Enchiladas

Mahi Mahi
2 lbs filets, skinned and deboned
1 Tbsp each salt, ground black pepper, New Mexico chili powder, crushed dried oregano; mixed together.

Set broiler on high; spray jelly roll pan with nonstick cooking spray. Season both sides of fish with seasoning mix; place on pan and broil for 7 minutes. Remove fish to large bowl and chop into small pieces.

Filling
1 cup each diced onion and red bell pepper
2 Tbsp canola oil
1 ½ cups shredded Mexican cheese mix

In a medium skillet, medium-high heat, sauté onion and bell pepper in oil until softened.
Mix veggies, fish and cheese together.

Sauce
1 (8 oz) can tomato sauce
1 ½ cups half n’ half
½ cup sour cream
2 Tbsp butter
1 Tbsp minced parsley
½ cup shredded Mexican cheese mix

In a large saucepan, medium heat, mix together all ingredients and let cook for 10 minutes; stirring occasionally to keep from boiling and over thickening.

Final Preparation
10 (8”) flour tortillas

Preheat oven to 350F; spray a 4 qt baking dish with nonstick cooking spray.

Spoon filling down center of each tortilla; leaving 1 inch space from top to bottom. Fold top and bottom of tortilla just over filling; fold one side over filling and begin rolling; place in baking dish with crease side down. Continue until all 10 are completed; rolled tortillas will all fit together snuggly. Pour sauce over all and cover with aluminum foil. Bake for 30 minutes; let rest for 5 minutes before serving.

Makes 10 enchiladas.

Mary Cokenour

Kiss My Grits!!!

Remember the show "Alice" and that feisty waitress named Flo whose catch phrase was "Kiss my grits!". No, too bad, it was a pretty good show; and it made folks who had not experienced grits to wonder, "what the heck is she talking about?" In Southern USA, grits are a staple and they are made from a coarse cornmeal.

While perusing one of my many cookbooks, I came upon a recipe called "Grillades and Grits" and wondered myself, "what the heck?" A Louisana dish to help stretch cheap cuts of meat by slicing them thinly, broiling the slices and serving with a rich, spicy gravy over grits. Instead of broiling the meat, I browned them in the skillet, so the juices from the meat could be incorporated into the roux. Also, instead of plain grits containing only butter, I upped the taste by adding sharp cheddar cheese.

Separately, both dishes are enjoyable, but combine them together and Ooooo, doggy, them's good eats! Rich, spicy, melt in the mouth and oh so comforting; just the way we like it round here. So let me introduce you to Louisana Grillades and Grits.

Grillades and Grits

For the Grillades:
Ingredients:

2 lbs rump roast, 2 inch slices x ¼ inch thick
3 Tbsp canola oil
5 Tbsp flour
1 cup each diced onion and green bell pepper
1 (14.5 oz) can diced tomatoes with green chilies (mild, medium or hot)
1 ½ cups beef broth
1 Tbsp minced garlic
2 Tbsp minced parsley
2 tsp salt
1 tsp hot sauce
1 tsp minced thyme leaves

Preparation:

In a large skillet, high heat, brown the meat in the oil, about 2 minutes per side. Remove meat; add flour to liquid in skillet, quickly stirring to form a brown paste, Add the onion, bell pepper and tomatoes; stir and let simmer for 2 minutes.

Add in remaining ingredients, mix; reduce heat to low, cover and let cook for 2 hours; stirring occasionally. If gravy is too thick, add a tablespoon of broth until desired thickness achieved. If gravy is too thin, add a tablespoon of flour until desired thickness achieved.

Makes 6 servings.

Tip: Partially freeze roast, cut in half lengthwise to attain two separate pieces that can be easily sliced into the 2” x ¼” thick pieces.

For the Grits:
Ingredients:

2 ½ cups water
½ cup quick cook grits
2 Tbsp butter
½ cup shredded sharp cheddar cheese
dash each garlic and onion powders
optional: salt, add to taste

Preparation:

In small saucepan, high heat, bring water to boil; slowly stir in grits. Reduce heat to low and let cook for 10-12 minutes or until thickened; stir occasionally.

Stir in butter, cheese and seasonings; continue to cook until butter and cheese melt, about 2-3 minutes. Add salt to taste if desired.

Makes 4 servings.

Mary Cokenour