Low Country Boil

(repeated from my regular blog- constantgrowingamazement.blogspot.com)

Sunday, July 5, 2020

Celebrating the 4th with a Low Country Boil

We had a wonderful afternoon for the 4th of July- having 3 of our 5 families over for dinner (so about 20 people) and swimming/pickleball/games-Aggravation, Rumikub, Cover Your Assets- and celebrating Heidi and Elijah's birthday (and post-birthday- son Ryan's).(Ben wasn't here or we would have celebrated him too!)

I thought it would be fun to do a Low Country Shrimp Boil.  Then I felt a titch of disappointment to learn several of the grands either didn't like or had allergic reactions to shrimp.  I felt the wind squeaking out of my sails...

But we did it anyway.  I just had David grill some chicken as well.  And we had more salads and watermelon than we could possibly eat.  And banana cake with browned butter frosting.  And birthday cakes and cheesecake and ice cream bars.....and POW!  We were all exploding like firecrackers!

First in the large pots is boiling water and the spices- I used Zararains and also Old Bay. I also threw a couple of halves of lemon and onions in each pot. When that gets boiling good, add your baby potatoes.  I used red and white.  No blue ones....

We boiled them about 5 minutes.  Then we added cut up cured sausages- like kielbasa or from Costco- Aidells (I used chicken and apple), beef polish sausage.  I did 3 different kinds.  Boil about 10 minutes more.

Add corn on the cob (broken into large chunks)- cook for about 6 more minutes and finally add shrimp.  I used the Costco, cleaned, shell off but not cooked.  Honestly, just cook them when you are ready to start- they take mere minutes and shrimp gets tough the longer it cooks.  When it turns pink it is done!

I had bowls of cocktail sauce.  The yummy sour dough bread from Costco you bake for 15 minutes.  Plus Gracie helped me make Red Lobster biscuits.  I love these so much!  (we used the mix.  I made lots of garlic butter that we then drizzled over the drained boil foods.)

We sat out in another part of our big yard to find the shade.  Long tables with brown paper and parchment paper in the middle where I could just pour out the food.

Such a fun, fun time.  I love our family so much and everyone just runs off and plays or talks and we continue to eat.  Heaven!

Birthday girl Heidi- 17

 Birthday Boy Elijah- 15

“America is a tune. It must be sung together.”— Gerald Stanley Lee

Twice-Baked Potato-and-Raclette Casserole

Oh my!  Made this for our Christmas GNO.  Have a little potato with your creamy cheeses.  I loved the toppings! This is a new favorite recipe!

Twice-Baked Potato-and-Raclette Casserole

  

a Martha Stewart recipe       

                

Ingredients

• 6 tablespoons unsalted butter, room temperature, plus more for dish
• 5 pounds Yukon Gold potatoes, scrubbed
• 1/3 cup sour cream
• 4 ounces cream cheese, room temperature
• 6 ounces raclette or fontina, grated (2 1/2 cups)
• 1/2 cup whole milk, room temperature
• Kosher salt and freshly ground pepper
• 1/3 cup extra-virgin olive oil
• 2 teaspoons minced garlic (from 2 cloves)
• 16 small whole fresh sage leaves, or 8 large leaves, coarsely chopped
• 2 tablespoons finely chopped fresh chives, for serving

Directions

                   

1. Preheat oven to 375 degrees, with racks in upper and lower thirds. Butter a 2- to 2 1/2-quart baking dish. Bake potatoes directly on upper rack until tender, 1 hour to 1 hour, 15 minutes. Remove and let cool slightly; when cool enough to handle, cut in half and scoop out flesh, reserving skins. Rice or mash potato flesh in a large bowl; add butter, sour cream, cream cheese, half of raclette, milk, 2 teaspoons salt, and 1/4 teaspoon pepper and mix until smooth and creamy. Transfer to prepared dish; top with remaining raclette.

                   

2. Slice potato skins into 1 1/2-inch-wide strips. Transfer to a rimmed baking sheet; toss with oil, garlic, sage, and 1/2 teaspoon salt. Spread in a single layer. Bake casserole on upper rack and skins on lower rack until cheese melts and skins become crisp and golden brown, 25 to 30 minutes. Sprinkle roasted skins over casserole; top with chives and serve.

Cook's Notes

The potatoes can be made through step 1, covered, and refrigerated for up to three days; store the skins and flesh separately. Bring to room

Perfect Hashbrowns

Although I had purchased salmon for Sunday dinner, during church my tummy started growling for breakfast.  Hash browns in particular.  But when I started to make them, I thought of all the mushy hash browns I've made when what I was really desiring was crunchy.  I googled the perfect hash browns and found out what I was doing wrong!

And guess what!  It worked perfectly!

I peeled my Russet potatoes, then grated them.  After grating, place them in a towel or I used those disposable washcloths because maybe the towel can discolor.  I then made a ball and squeezed all the water out of the potatoes.  Well, almost all.  Then fry your potatoes in a couple Tablespoons of oil.  Layer the potatoes  1/2 inch thick covering the whole pan. Cook until browned.    Turn the entire hash brown over in one swoop and cook the other side.

They were perfect.  They were delicious.  Who knew that you were supposed to squish out the water?  Try it- you'll like it.

Mediterranean Bon Appetit

Last night we had Bon Appetit at the Cook's.  Valene cooked a amazing Mediterranean dinner (from a Bon Appetit 2004).  Over the top amazing.  Just look at these pictures!  Truly, Valene's home is my favorite restaurant!!!!!  Delish!
 
White Bean Puree with Sun-Dried Tomatoes with Pita Slices
 

 

Makes 4 cups

• 1 cup dried Great Northern beans
• 4 cups water
• 2 small onion, quartered

• 2 4-inch-long fresh rosemary sprigs

          1 cup drained oil-packed sun-dried tomatoes

• 1 1/2 tablespoons chopped shallots
• 1 tablespoon chopped fresh rosemary leaves
• 4 tablespoons extra-virgin olive oil, divided
• 1 1/2 teaspoons fresh lemon juice
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground black pepper
• 1/4 teaspoon dried crushed red pepper
• 1/2 cup (or more) boiling water

          2 tablespoons chopped fresh parsley

• Lemon wedges
• Toasted pita triangles

       

Place beans in medium saucepan. Add enough cold water to cover beans by 3 inches. Let stand overnight.  Drain beans well. Return to saucepan. Add 4 cups water, onion, and rosemary sprigs. Bring to boil; reduce heat to low, cover, and simmer until beans are soft, about 1 hour 45 minutes. Discard rosemary sprigs. Drain beans and onion; cool to room temperature.

 

Using on/off turns, puree drained beans and onion, sun-dried tomatoes, shallots, and chopped rosemary in processor until smooth, stopping occasionally to scrape down sides of bowl. Add 3 tablespoons oil, lemon juice, salt, pepper, and crushed red pepper. Puree until blended. With machine running, gradually add 1/2 cup boiling water. Thin with more water by tablespoonfuls if necessary. DO AHEAD Can be made 2 days ahead. Cover and refrigerate.

Transfer white bean puree to wide shallow bowl; drizzle with remaining 1 tablespoon oil and sprinkle with parsley. Garnish with lemon wedges. Serve with toasted pita triangles.

Recipe by Zov Karamardian

 Skewered Rosemary Shrimp with Mint Pesto

 

 

Makes 24 Servings

Mint pesto

• 1/2 cup pine nuts, toasted
• 3 garlic cloves, peeled
• 2 tablespoon (packed) feta cheese
• 2 tablespoons (packed) Parmesan cheese
• 1 tablespoon coarsely chopped jalapeño chile
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups (packed) fresh mint leaves
• 2 tablespoons fresh lemon juice
• 1/3 cup extra-virgin olive oil

Shrimp

• 24 large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh parsley
• 3 tablespoons fresh lemon juice
• 24 4-inch-long woody rosemary sprigs

       

For mint pesto:

Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. DO AHEAD Can be made 1 day ahead; cover and refrigerate.

For shrimp:

Preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve.

Recipe by Zov Karamardian

Mediterranean Chicken with Roasted Potatoes and Herbs and Asparagus

 

 

Mediterranean Chicken

Ingredients

8 Servings

• 6 tablespoons olive oil, divided
• 8 skinless boneless chicken breast halves (about 2 1/2 pounds)
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• 1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), sliced
• 1 1/2 cups low-salt chicken broth
• 2/3 cup pitted Kalamata olives
• 3 plum tomatoes, seeded, diced
• 3 garlic cloves, minced
• 1 tablespoon chopped shallot
• 1 tablespoon drained capers
• 2 tablespoon (1/4 stick) chilled butter
• 1 cup teardrop tomatoes (red and yellow)
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• 3 tablespoons chopped fresh parsley
• 3 tablespoons pine nuts, toasted
• Caper berries, halved (optional)

Preheat oven to 200°F. Heat 3 tablespoons oil in large skillet over high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken to skillet. Cook until brown and just cooked through, about 3 minutes per side. Transfer to ovenproof plate and place in oven to keep warm. Discard oil from skillet.

Add 3 tablespoons oil to same skillet over high heat. Add mushrooms; sauté until wilted and beginning to brown, about 3 minutes. Add broth; boil until almost all liquid evaporates, about 5 minutes. Add olives, plum tomatoes, garlic, shallot, and capers. Sprinkle with salt and pepper. Reduce heat to medium and simmer until liquid is reduced by half, about 7 minutes. Add butter; stir until melted. Mix in teardrop tomatoes. Season to taste with salt and pepper.

Spoon mushroom mixture over chicken. Sprinkle parsley and pine nuts over. Garnish with caper berries, if desired, and serve.

Capers are flower buds from the caper bush, and caper berries are the fruit. They are about the size of an olive, and are usually pickled and sold in jars. They can be found at Italian markets, specialty foods stores, and some supermarkets.

Recipe by Zov Karamardian

Roasted Potatoes and Herbs

8 Servings

• 4 pounds 2- to 2 1/2-inch-diameter Yukon Gold potatoes, unpeeled, each cut into 6 wedges
• 1 cup chopped shallots (about 5 large)
• 1/2 cup olive oil
• 1 tablespoon coarse kosher salt
• 1 teaspoon ground black pepper
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• 6 tablespoons chopped fresh parsley, divided
• 4 teaspoons chopped fresh thyme

 

Add potatoes to large pot of boiling salted water. Cook 6 minutes and drain. Toss potatoes with shallots, oil, salt, and pepper in large bowl to coat. DO AHEAD Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.

Preheat oven to 400°F. Lightly oil 2 rimmed baking sheets. Divide potatoes between prepared baking sheets. Roast 35 minutes. Sprinkle 2 tablespoons parsley and 2 teaspoons thyme over potatoes on each sheet. Using metal spatula, turn potatoes to coat. Roast until brown and tender, about 20 minutes longer. Transfer to serving bowl, sprinkle with remaining 2 tablespoons parsley, and serve.

Recipe by Zov Karamardian

Spinach and Roasted Red Pepper Gratin

 

Makes 8 Servings

• 4 10-ounce bags fresh spinach leaves

• 3 red bell peppers

• 1 1/2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 3 medium leeks (white and pale green parts only), thinly sliced (about 3 cups)
• 1 large shallot, chopped (about 1/4 cup)
• 3 garlic cloves, minced
• 1 cup whipping cream
• 4 large eggs
• 1 cup part-skim ricotta cheese
• 1/2 cup grated Swiss cheese
• 1/4 cup grated Parmesan cheese
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper

Heat large deep nonstick skillet over medium-high heat. Working in batches (about 10 cups at a time), sauté fresh spinach in dry skillet until bright green and wilted, about 2 minutes per batch. Transfer spinach to strainer. Squeeze spinach dry; roll in kitchen towel to remove excess water.

Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers into 1/4-inch-wide strips.

Melt butter with oil in heavy large skillet over medium heat. Add leeks, shallot, and garlic; cook until soft, about 5 minutes. Remove from heat. Whisk cream and eggs in large bowl to blend. Whisk in all cheeses, salt, and pepper. Stir in spinach, leek mixture, and 2/3 of roasted red peppers (reserve 1/3 of peppers for topping). DO AHEAD - Can be prepared 1 day ahead. Cover and refrigerate.

Preheat oven to 350°F. Generously butter 13x9x2-inch baking dish. Transfer spinach mixture to prepared dish. Bake gratin until knife inserted into center comes out clean, about 50 minutes. Arrange remaining red pepper strips decoratively atop gratin and serve.

Recipe by Zov Karamardian

 

Mashed Potato and Wild Rice Stuffed Mushrooms

Mashed Potato and Wild Rice Stuffed Mushrooms

 

We love stuffed mushrooms at our house- and I usually make the same kind- sausage and cream cheese stuffed mushrooms.  I was excited to try a new recipe and see if I liked it as much.
I liked it a lot- but not more.  I love the addition of wild rice and thyme.  This is good with the mashed potatoes but I think I'll just add wild rice and thyme to my regular recipe (sausage and cream cheese).

 
 

From Brenda Score of A Farmgirl’s Dabbles.

Ingredients

½ cups Whole Wild Rice (see my note later)

12 Large Baby Portabella Caps (I think it makes oodles more)

1-¼ cup Prepared Mashed Potatoes, Preferably Firm (packaged works well too)
1 Tablespoon Unsalted Butter

2 cloves (Large) Garlic, Minced

¼ cups Finely Chopped Yellow Onion

2 teaspoons Finely Chopped Fresh Thyme, Plus More For Garnish

1 teaspoon Finely Chopped Fresh Rosemary

½ teaspoons Kosher Salt

¼ teaspoons Black Pepper

1 cup Shredded White Cheddar Cheese, Plus More For Topping

¼ cups Grated Parmesan Cheese, Plus More For Topping

Preparation

Preheat oven to 350°F.

In a medium sauce pan over high heat, bring 2 cups water to a boil. Add wild rice, reduce heat to low to medium-low and cover. Let simmer for about 40 minutes, or until rice has split open.   Drain and set aside. (Note: I used Uncle Bens Wild Rice Pouch that cooks in 90 seconds.)

While wild rice is cooking, place mushroom caps on a rimmed pan and set aside. Place mashed potatoes in a medium bowl and set aside.

In a fry pan over medium heat, melt butter. Add garlic and onion and cook until softened, about 7 to 8 minutes, stirring regularly. Do not let the garlic and onion brown.

Remove pan from heat.

Add softened garlic and onion, thyme, rosemary, salt, and pepper to mashed potatoes.

Stir to combine. Then stir in 1 1/4 cup of the cooked wild rice, white cheddar, and Parmesan. Taste mixture, adding more salt and pepper if needed.

With a spoon, add mashed potato mixture to cavities in mushrooms, stuffing the potato

mixture in as tightly as you can. Then mound remaining potato mixture on top, pressing

it onto the mushroom. Depending on the size of your mushroom caps, you may have

less or more potato mixture to mound on top.

Place stuffed mushrooms in oven and bake for 25 minutes. Add a little white cheddar,
then Parmesan, on top of mashed potato mixture and return to oven to bake for another few minutes to melt.

 

Sweet Potato Noodles with Sage Brown Butter Sauce

I love going through my pins on Pinterest- and selecting a new recipe to try.  I have a million pins (exaggeration) of sweet potato recipes- but this one had WITH SAGE BROWN BUTTER SAUCE!  I would eat grasshoppers with a brown butter sauce so I knew this recipe would satisfy.  And it did!  I had to slice the sweet potatoes with the long side of a grater.  It worked okay.  What is nice about this recipe is that it is a change from "sweet."  I will definitely make this again!  (and if nothing else, the new word "inspiralized" was so inspiring I had to try it!)

Sweet Potato Noodles with Sage Brown Butter Sauce

from joyfulhealthyeats.com (author: Krista)

• 2-3 Tablespoons of olive oil
• 2 sweet potatoes, inspiralized
• 1 stick unsalted butter
• 1 teaspoon olive oil
• 2 tablespoons of red onion, minced
• 2 teaspoons of fresh sage, chopped
• ¼ teaspoon of ground nutmeg
• ¼ cup parmesan reggiano
• 5 strips of bacon, diced and cooked crispy
• ½ cup of pecans, chopped

Instructions

1. In a medium sauce pan over medium high heat, add diced bacon and saute until crispy {about 4-5 minutes} Remove from pan, set aside.
2. Heat a large saute pan to medium high heat, add 2-3 Tablespoons of olive oil to pan. Next add in sweet potato noodles.
3. Saute until soft, but still somewhat crisp, stirring on and off. About 5-8 minutes.
4. In a small saute pan heated to medium high heat, add 1 teaspoon of olive oil and red onion. Saute until translucent, about 2-3 minutes.
5. Add butter to pan and melt, reduce heat to medium and cook butter for 3-5 minutes stirring the entire time until butter turns a golden brown color.
6. Add sage, nutmeg, and parmesan. Stir until cheese just melted. Remove sauce from the heat.
7. Toss cooked sweet potato noodles, sage brown butter sauce, bacon, and pecans.
8. Serve!

Smashed Fingerlings

Friend Valene served these along with grilled Mint and cumin-Spiced lamb chops, grilled zucchini and leeks with walnuts and herbs, a green gazpacho soup.  It was heaven.  I made a raspberry lime dessert with coconut crust.

 The above picture is from our meal.  The fingerlings are on the right.  Since you couldn't really see them, below is Bon Appetit's picture.

So here are the changes-  Valene used red potatoes instead of fingerlings and didn't use much Jalapeno. So I guess I need to changed the name to Smashed Red Potatoes with a titch of Jalapeno or to 

Smashed Red Potatoes with Mustard glaze.

These were MARVELOUS!

• 3 pounds fingerling potatoes, halved crosswise if large  (red potatoes) (or Yukon Gold)
• ½ cup olive oil, divided
• Kosher salt and freshly ground black pepper
• ¼ cup Sherry vinegar or red wine vinegar
• 1 tablespoon whole grain mustard
• 1 jalapeño, thinly sliced into rounds, seeds removed if desired (Valene didn't use much)
• ¼ cup (lightly packed) torn flat-leaf parsley leaves

• Preheat oven to 450°. Toss potatoes with ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 30–35 minutes. Let cool slightly, then lightly flatten.
• Meanwhile, whisk vinegar and mustard in a large bowl. Gradually whisk in remaining ¼ cup oil until emulsified; season with salt and pepper. Add potatoes, jalapeño, and parsley and toss; season with salt and pepper.

Three Cheese Potato Gratin

 

 

 

For our fall Creative Cooking class, Sarah Gardner brought these yummy au gratin potatoes- a recipe by Giada de Laurentiis.  It is my favorite au gratin I've ever had.  They would be a great addition to your special meals.  I love the spices, the potato mix plus the variety of cheeses.  Man, I'm wishing I had a plate right now.  I always get a kick out of recipes that say "let it rest" when coming from the oven.  Like the potatoes are doing aerobics in there or something. 

 

Three Cheese Potato Gratin

 

Ingredients

Butter, for greasing the baking dish
2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 large cloves garlic, chopped
1/3 cup heavy whipping cream
1/4 cup low-sodium chicken broth
1 teaspoon minced fresh rosemary
1 teaspoon coarse kosher salt
3/4 teaspoon freshly ground black pepper
5 small Yukon gold potatoes, peeled, cut into 1/8-inch-thick rounds (about 1 1/4 pounds)
1 large yam (red skinned sweet potatoes), cut into 1/8-inch-to-1/4-inch-thick rounds
1 1/2 cups coarsely grated gruyere cheese (about 5 ounces)
1/2 cup coarsely grated Asiago cheese (about 1 1/2 ounces)
1/2 cup finely grated Pecorino Romano cheese (about 1 1/2 ounces)
   

Directions

Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 2-quart glass or ceramic baking dish.

Heat the oil in a heavy large skillet over medium-high heat. Add the onions and cook until tender and golden, about 10 minutes. Add the garlic and stir 1 minute. Add the cream, broth, rosemary, salt and pepper. Remove the pan from the heat.

Mix all the grated cheeses together in a medium bowl.

Mix the yams and potatoes together in a medium bowl.

Arrange one-third of the potato mixture in the bottom of the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layers twice more ending with a layer of the cheese mixture. Pour the cream mixture over the layers and cover the pan with foil.

Bake the gratin until the potatoes are almost tender, about 45 minutes. Remove the foil and continue to bake until the potatoes are tender and golden on top, 20 to 25 minutes longer. Remove from the oven and let the gratin rest, 10 minutes.