Mrs. Giannini's Chicken Cacciatore

While at City College of San Francisco, Mary Ann had two sorority sisters, the Giannini twins.   Their mother, while not Italian, just happened to make one of the greatest Italian dishes of all time, Chicken Carriatore.  So, here is her recipe.

Ingredients

• 1-3 pound Frying Chicken cut-up
• ¼ cup Olive Oil
• All Purpose Flour
• 1 - #2 can of Diced Tomatoes
• 2 cloves of Garlic, mined
• 1-¼ teas. Salt
• ½ teas. Oregano, crumbled
• ½ teas. Basil. crumbled
• ¼ teas. Pepper
• ½ pound Fresh Mushrooms, sliced
• ½ cup White Wine
• Chopped Olives
• Parsley

Procedure

• Dredge Chicken in Flour
• Brown in Olive oil until golden brown
• Season as needed during browning
• Place in a 2-½ quart casserole
• Add Tomatoes to browning skillet(s) and stir to deglaze
• Add Garlic, Oregano, Basil and Pepper
• Cook until Herbs are adsorbed into the Tomato sauce
• Spread Mushrooms over Chicken
• Pour on Tomato and Herb sauce
• Cover and cook at 350 degress for about 1 hour
• Pour Wine over the top of Chicken and stir
• Pour on Olives
• Garnish with Chopped Parsley and serve

Dressed Mac and Cheese

The Kitchen is a great fun program on the Food Network.   A recent episode was entitled "Friendsgiving Feast".  One of the quests was Eddie Jackson, Eddie is an American football safety for the Chicago Bears of the National Football League. He played college football at Alabama.  He also cooks.  The following recipe is for a great Mac and Cheese recipe using leftover or fresh made Thanksgiving dressing that he brought to the program.  

Ingredients

Mac and Cheese

• 16 ounces large elbow macaroni
• 3 tablespoons unsalted butter 
• 3 tablespoons all-purpose flour 
• 2 cups milk, plus up to 1/2 cup more if needed
• 2 teaspoons powdered chicken soup base/chicken bouillon 
• 1 teaspoon garlic powder 
• 1/2 teaspoon freshly ground black pepper 
• 2 cups shredded Colby-Jack blend
• 4 ounces cream cheese 
• 2 cups shredded sharp Cheddar cheese (white or yellow) 
• 1/2 recipe Andouille Dressing, recipe follows, chilled (1 springform pan)

Andouille Dressing

• Nonstick cooking spray, for the skillet and springform pans
• 1 cup milk 
• 4 tablespoons (1/4 cup) unsalted butter, melted
• 2 large eggs 
• 1 1/4 cups yellow cornmeal 
• 1 cup all-purpose flour 
• 1/2 cup turbinado sugar 
• 1 tablespoon baking powder 
• Kosher salt
• Canola oil, for coating the pan
• 12 ounces andouille sausage, finely diced 
• 1 white onion, finely diced 
• 1 green bell pepper, finely diced 
• 1 stalk celery, finely diced 
• 1 garlic clove, chopped 
• 1 1/4 teaspoons ground sage 
• 1 teaspoon powdered chicken soup base/chicken bouillon
• 1/4 teaspoon freshly ground black pepper
• ¾ to 1 Cup Chicken Broth

Procedure

Mac and Cheese 

• Cook the macaroni according to the package instructions until al dente. Drain and set aside.
• Preheat the oven to 375 degrees F.
• In a heavy-bottomed saucepan over medium heat, melt the butter. Add the flour, whisk until a paste is formed and cook for 1 minute. Slowly add 1/4 cup of the milk at a time, whisking constantly, until you've added 2 cups. Whisk in the soup base or bouillon, garlic powder and pepper.
• Slowly add the Colby-Jack blend, cream cheese and 1 cup of the Cheddar cheese, making sure the cheese melts between each addition. When the cheese is completely melted, check for consistency; add up to an additional 1/2 cup milk if needed. Stir to completely combine.
• In a large mixing bowl, combine the drained macaroni and 2 cups of the cheese sauce. Transfer the macaroni mixture to the chilled springform pan of Andouille Dressing, spreading and packing the contents evenly. Spread 1/2 cup of the cheese sauce over the top with the remaining 1 cup shredded Cheddar.
• Bake until heated through, about 35 minutes. Turn the oven to broil and broil until the top is crisped, another 5 to 7 minutes. Let stand for 15 minutes before removing from the pan and serving.

Andouille Dressing

• Preheat the oven to 400 degrees F. Spray a 10-inch cast-iron skillet with cooking spray.
• To make the cornbread, add the milk, butter and 1 of the eggs to a large mixing bowl and whisk together. Add the cornmeal, flour, sugar, baking powder and a pinch of salt and stir to combine; the batter should look lumpy. Transfer the batter to the greased skillet and bake until golden brown on top, 22 to 25 minutes. Let cool. Keep the oven at 400 degrees F.
• Meanwhile, lightly grease two 9-inch springform pans with cooking spray.
• Put a pan over medium-high heat and add just enough oil to coat the bottom. Add the sausage and cook until crisp around the edges, 5 to 7 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate to drain. To the same pan, add the onion, green pepper, celery and garlic and cook until the veggies are tender, 5 to 7 minutes.
• Crumble the cooled cornbread into a large mixing bowl. Add the cooked veggies and sausage and mix together gently. Beat the remaining egg in a small bowl. Add it to the cornbread mixture with the sage, soup base or bouillon, pepper and 1/4 teaspoon salt; mix together gently. Add the broth 1/4 cup at a time until the dressing reaches the desired consistency. It should be loose but not runny--3/4 to 1 cup will be plenty.
• Transfer the dressing to the prepared springform pans. Bake until cooked through, 25 to 30 minutes. Let cool completely.

Devilish Eggs - Founding Farmers - Washington, DC

We visited Washington DC this year for our grandson, Benjamin's, graduation for the Washington, DC Fire Academy.  After the graduation, we had lunch at Founding Farmers.  While we did not have the Devilish Eggs, I have posted the recipe below.  I found this recipe while watching "The Best Thing I Ever Ate" - Mid-Atlantic" on the Cooking Channel.  I really, really love deviled eggs.  However, most recipes are bland and really do not satisfy my taste buds.  The best deviled eggs require a little kick, a richness. a touch of sweet and a creamy texture.  At Founding Farmers, they serve a combo of Deviled Eggs called Devilish Eggs.  These eggs look great.  As a result, I have posted the recipes for these eggs hoping my blog friends and I will try them and report back.   So, here we go.

Founding Farmers Devil-ish Eggs – Classic 

• 4 halves hard boiled eggs, whites only
• 2 Pinch kosher salt
• 2 oz Founding Farmers Devilish Egg Salad (Recipe Below)
• 1 Pinch fresh chives, snipped
• 1 Pinch ground black pepper
• Season egg whites lightly with salt.
• Place 4 egg halves on serving piece.
• Scoop egg salad mixture into well of egg whites.
• Garnish with chives & black pepper. Serve.

Devilish Egg Salad - Makes 1 pound

• 0.25 cup sour cream
• 0.5 cup mayonnaise
• 0.25 cup yellow onion, diced fine
• 0.25 cup celery, diced fine
• 3 Tbl fresh chives, snipped
• 0.5 Tbl celery salt
• 0.5 tsp kosher salt
• 0.25 tsp ground white pepper
• In a mixing bowl, fold all of the ingredients together and toss well.
• Cover and refrigerate unused portion for up to 2 days
• 1 Pinch salt kosher
• 1.25 oz lump pasteurized crab meat
• 1 Tbl Founding Farmers Louie Dressing (recipe below)
• 0.5 tsp fresh chives, snipped
• 1 Pinch spice Old Bay seasoning
• 1 Pinch spice pepper ground black
• Season egg whites lightly with salt.
• Dress crabmeat with Louie dressing.
• Place 4 egg halves on serving piece.
• Scoop crab mixture into well of egg whites.
• Garnish with chives, Old Bay Spice & black pepper. Serve.

Founding Farmers Louis Dressing - makes 1 qt

• 2 cup mayonnaise
• 1 cup cocktail sauce
• 2 oz sour cream
• 0.25 cup celery, diced fine
• 0.5 Tbl spice bay seasoning
• 2 ea onion green
• 1 dash tabasco sauce
• 0.75 tsp fresh squeezed lemon juice
• 1 Tbl Italian parsley, rough chopped
• 2.5 Tbl sweet relish
• Cover unused portion and refrigerate for up to 3 days.
• 1 Pinch kosher salt
• 2 Tbl smoked salmon, pre-sliced and small diced
• 2.25 oz Founding Farmers Devil-ish Egg Salad (recipe above)
• 1 tsp fresh chives, snipped
• 2 tsp smoked salmon, pre-sliced and small diced
• 1 sprig fresh chives
• 4 Each capers
• 1 Pinch kosher salt
• 1 Pinch ground black pepper
• Slice a thin piece off the base of egg whites so egg will sit flat on serving piece.
• Season egg whites lightly with salt.
• Combine egg salad and 2 1/2 Tbl of diced smoked salon.
• Place 4 egg halves on serving piece.
• Scoop salad mix into well of egg whites.
• Garnish with remaining diced salmon, chives, caper, salt and pepper. Serve.
• 1 Pinch kosher salt
• 1 oz poached lobster claw meat
• 1 Tbl Founding Farmers Louie Dressing (recipe above)
• 2 tsp Italian parsely, rough chopped
• 1 Pinch ground black pepper
• Slice a thin piece off the base of egg whites so egg will sit flat on serving piece.
• Season egg whites lightly with salt.
• Dress Lobster with Louie dressing.
• Place 4 egg halves on serving piece.
• Scoop lobster mixture into well of egg whites.
• Garnish with parsley & black pepper. Serve.

Slice a thin piece off the base of egg whites so egg will sit flat on serving piece.

Founding Farmers Devil-ish Egg Salad

• 12 Each hard boiled eggs
• Peel shell from eggs and then fine dice the cooked eggs.

Founding Farmers Devil-ish Eggs – Crab 

• 4 halves hard boiled eggs, whites only
• Slice a thin piece off the base of egg whites so egg will sit flat on serving piece.

Founding Farmers Louie Dressing

• Place all ingredients in a mixing bowl. Whisk until completely incorporated.

Founding Farmers Devil-ish Eggs – Smoked Salmon 

• 2 Each hard boiled eggs, whites only
• Work area and utensils must be clean and sanitary.

Founding Farmers Devil-ish Eggs – Lobster 

• 2 Each hard boiled eggs, whites only
• Work area and utensils must be clean and sanitary.

Corn Chowder and Clam Chowder

As many of you know, I am a Elk.  As an Elk, I have had the privilege to meet some great people.  One couple, Rich and Carolyn Simmons, are two of my favorite Elks.

Recently, we were discussing food and they remarked about their recipes for Corn Chowder and Clam Chowder.  They are both provided below for everyone to try and share.

Bon Appetit

CORN CHOWDER

Ingredients

• 5 Quart Pot (important to use this size as some measurements are associated with this size pot)
• ¼ Pound Bacon
• 1 White Onion
• 2 to 4 Russet Potatoes
• 3 cans of Green Giant creamed corn
• Regular Milk and Half and Half
• Corn Starch and Water

Prodecure

• In a 5 quart Dutch oven fry about ¼ pound of bacon (more if you wish) cut into ¼ to ½ inch lardons along with one onion (small dice) until just done, not crisp.  You should add the onion just after the bacon begins separating into individual lardons.
• Dice 2 to 4 potatoes depending upon size & add to the pot.  Add just enough water to steam the potatoes, just slightly less than it would take to cover them.  You don’t want to have to discard any of the water because there’s lots of flavor there.  Simmer covered until the potatoes are nearly cooked but firm (parboiled).  You don’t want the potatoes to be mushy.
• Assuming you are making a full pot (5 quarts), add 3 cans of Green Giant creamed corn.  No other creamed corn quite measures up to Green Giant.  We know because we’ve tried them all.  Fill the pot the remainder of the way to about 1 inch below the top of the pot with half & half or a combination of milk and half & half.  Allow to simmer a short time & thicken with corn starch mixed with a bit of water to achieve desired consistency.
• We sometimes add about a cup of fresh cut or frozen white corn just before serving.  It’s value offers a nice little crunch, especially if you really like corn.
• All the foregoing is approximate.  You’ve just got to eyeball what you’re putting in the pot to achieve the balance of ingredients you desire.

CLAM CHOWDER

Ingredients

• 1 – 51 oz. can of Snow’s chopped clams (or any brand & style you prefer)
• ¼ lb. bacon cut into lardons
• 1 qt half & half
• 2 stalks diced celery (small dice)
• 1 diced large onion (Vidalias, Walla Wallas or Mauis are the best)
• 2 peeled and diced carrots (small dice)
• 1 cup diced green or red bell pepper (optional, we don’t use it)
• ½ cup or a little less flour or corn starch 
• 4 cups beef broth (use beef base & the clam juice in lieu of water for broth)
• 2 cloves crushed & minced garlic
• ⅔ Cup dry or off dry white wine (e.g. Chablis or Rhine)
• 3 or 4 diced raw potato (you may spell this with an “e” if you wish)
• 2 T butter
• Fresh or dried thyme to taste (1 to 3 teaspoons or more of dried)
• Garlic salt to taste (you may add pepper if you’re not serving this to my wife)

 Procedure

• Dissolve beef base, bouillon cubes or granules in simmering clam juice.
• Brown bacon lardons, remove & set aside.
• Sauté garlic, onions, carrots, celery & thyme in a Dutch oven in bacon grease & butter.
• Add beef/clam broth & bacon pieces (and bell pepper if used), bring to a boil.
• Add potatoes and cook until parboiled.
• Add half & half, bring to very light boil, then simmer until potatoes are done.
• Mix flour & wine, add to pot, bring to light boil and simmer until proper consistency.
• Add clams and simmer only long enough to heat them through then serve.

Note:  This recipe is easily halved.  Use 4 or 5 of the 6½ ounce cans of chopped clams.  When we halve it we use 2 or 3 cans of chopped clams & 2 or 3 cans of minced clams (total of 5 cans depending on whether we have more chopped or minced).  Minced clams tend to be a bit tenderer than chopped clams.  You can use all chopped or all minced clams if you wish.  Also, one 51 oz. can or 4 to 5 small cans for a half recipe always gives us exactly the correct amount of liquid with which to make the beef broth so we never have to add water.

Tartar Sauce - New and Improved - One More Time

So, I am updating my former posts for Tartar Sauce.  As it turns out, the former recipes I created had either too much of a bite or had too many herbs (such as Tarragon).  As I noted before, I found several recipes for this great condiment.  One is from the Jake's Seafood cookbook (Bill McCormick's early 1970 restaurant in Portland, Oregon), one from the Tadish Grill (The story of San Francisco's oldest restaurant with recipes), and finally one from Sarabeth Levine's Cookbook (New York Restaurant with great food).  The recipe from the Tadish Grill (which is not the original, but rather the articles author take on it) included Chives, Tarragon, Chervil and Capers.  I think adding the Capers to mine adds a bit of kick.  So, I have my try using all of the ones noted above.  It is provided below.  

The recipe below is my latest try at matching the Tartar Sauce served at Marin's Joe's.  I recently talked with Paul Della Santina one of the owners of Marin Joe's.  He gave me a generic list of ingredients.  I have tried twice to match his Tartar Sauce.  It is still not perfect, but it is getting close.  As a result, I decided to add my try at Marin Joe's Tartar sauce.  I will keep trying, but for now, please try my version of Marin Joe's tartar sauce, and let me know what you think.

So, I talked to Ralph, Paul's brother and co-owner of Marin Joe's.  He noted that the onions needed to be pickled with a little vinegar, sugar and water.  I think this step will add just what is needed to make a perfect match.  We will see.   

My Try At Marin Joe's - Using Pauli's ingredient list

Ingredients

• 1-½ Cup Mayo
• ¼ Red Onion, finely minced, pickled (see instructions for pickling 1 whole onion) and drained of liquid using paper towels
• 2 Tbsp. Lee and Perrin's Worchestershire Sauce
• ¼ Teas. White Pepper
• 2 Tbsp. Sweet Relish, drained of liquid
• 1 Tbsp. finely chopped Parsley
• ½ Teas. Apple Cider Vinegar

Preparation

• Finely mince the Red Onions, pickle the onions, then remove from the refrigerator and squeeze out liquid using paper towels
• To pickle the onions, combine ½ cup apple cider vinegar, 1 tablespoon sugar and 1 cup of water into a bowl and stir until the sugar dissolves.  Place one red onion minced in a jar and pour mixture into jar.  Let rest in the refrigerator for a minimum of 2 days.  For this recipe, you only need ¼ of the onions you have pickled. 
• Squeeze the liquid out of the Sweet Relish
• Finely chop Parsley
• Incorporate all of the ingredients and mix
• Put in refrigerator for at least 2 hours, overnight is better
• Serve

My Version of the Recipe
Ingredients

• 1 Cups Mayo
• 3/8 Cup Sour Cream
• 1/2 TB Schmushed Capers
• 1 TB Sweet Pickle Relish or finely chopped, Bread and Butter Spears
• 1/2 TB Worchestershire Sauce
• 1 Teas. Tarragon
• Pepper (pinch)

Preparation

• Finely chop the Capers and sweet pickles
• Incorporate all of the ingredients and mix
• Put in refrigerator for at least 2 hours, overnight is better
• Serve