The Shooter’s Sandwich – Tally Ho Indeed

Even though this trendy shooter’s sandwich has been requested many times, I’ve resisted making one because I’ve always felt there were better handheld delivery systems for steak and mushroom ingestion. Like a panini for example, or maybe even a cheesy quesadilla; but pressed into a cold, hard wedge?

Then, I had an incredibly small epiphany. I ran across the origins of the shooter’s sandwich online, and realized I might have been missing the point. This wasn’t something you make for just any lunch; it was something you make to take on a foxhunt (or what you Americans call a “tailgate party”).

I can’t remember the last time I was on a foxhunt, but after giving this a try, I can see the advantages of this very filling, very flavorful, and very sturdy sandwich. But, as I stressed in the video, you really need a couple huge steaks to make this work. Even cooked slightly pass medium, this was okay, but another half-inch of tender, pink meat would have made the whole affair significantly better.

So, I guess if I were going on a long hike, or out for a relaxing day of shooting innocent foxes, I would consider making this again, but while I tucked in, I have to admit, I’d probably be dreaming about a steaming hot, steak and mushroom hoagie. Enjoy!

Ingredients for 8 Portions:

(Note: I didn’t measure anything, ‘cause it’s a sandwich, but these should be close enough.)

For the mustard sauce:

3 tbsp Dijon mustard

1 tbsp extra hot horseradish

1 tbsp mayo

For the mushrooms:

1 tbsp olive oil

1 tbsp butter, divided

1 1/2 pound button mushrooms

salt and pepper to taste

cayenne to taste

1/2 cup minced shallots

2 tbsp brandy or sherry

The rest:

2 at least 16 to18-oz well-trimmed beef steaks (rib eye, NY strip, or top-sirloin are best choices, in that order). Seared in some vegetable oil.

salt and pepper to taste

3-4 oz fine pate, optional

1 round loaf of crusty bread

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Chocolate Snowcaps – There’s Snow on Them There Cookies

I don’t think I’ve ever been involved in a holiday cookies swap (apparently you need to have like-minded friends), but if I were, I’d bring these chocolate snowcap cookies. They just look so wintry, with their powdery-white tops, contrasted against those deep, dark cracks.

They’re so captivating, that I find myself daydreaming about tiny Christmas elves skiing down them when no one is looking. I really should see someone about that. Anyway, the point is, if you’re looking for a holiday cookie so seasonally appropriate it hurts, this is the one for you.

As I stated in the video, the only way to mess these up is to not use enough powdered sugar. The first batch I made looked like they had plenty, but that little bit I shook off before placing them on the pan made all the difference. You want to coat them, roll them, coat them again, and then, coat them again. You can’t put too much on.

Also, the batch I made after letting the dough sit overnight didn’t spread out as much, which I thought looked better, and much more mini mountain-like. As far as baking time goes, mine took about 12 minutes, but that depends on exactly how large you roll your dough balls.

To be safe, you should probably do five or six practice batches to get this time dialed in [wink]. Once you do, you’ll be rewarded with a classic Christmas cookie that tastes as good as it looks. I think I speak for tiny, imaginary elves everywhere, when I say we hope you give these a try soon. Enjoy!

Ingredients for about 2 dozen Chocolate Snowcap Cookies:

Recipe found here on Foodess.com

6 ounces dark chocolate, broken in small pieces, melted over hot water

3/4 cup AP flour

1/3 cup cocoa (I used Guittard’s Cocoa Rouge)

1 1/2 tsp baking powder

1/4 tsp fine salt

1/2 cup room temp butter

1 cup packed brown sugar

2 large eggs

1 cup powdered sugar, or as needed

*Bake at 350 degrees F.  for about 12 minutes, depending on size

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I’m (almost) Back!

Today is the last day of my vacation, and I'm sorry, but I just couldn’t not post any longer. So, I wanted to say a quick hello, and thank everyone who sent along their well-wishes during the break. By the way, I loved seeing the pictures many of you posted on Twitter and Instagram of our Thanksgiving recipes!

Unfortunately, I didn’t get a chance to golf as I'd planned, but I did keep myself busy with a few fun projects around the house. One of those projects was definitely not an awesome and illegal pizza oven built from a pile of bricks found in the garden (not pictured here). Nope, that didn’t happen.

Anyway, I’ll have a brand new video recipe tomorrow, so be sure to stay tuned for that, and as always…I missed you!

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Maamoul fillings

Maamoul fillings:

The filling inside the mamoul is what breathes life into it. The outer soft velvety texture of the cookie combined with the crunchy, nutty, sweet and fragrant filling inside kicks it up a notch and one bite of it is enough to place you in the seventh heaven! That is why I love the fillings with nuts - either almonds or walnuts or pistachios or mixed nuts.  Pistachio mamouls are my husband's favourite and mine too.

As for the fillings with dates, I would recommend using finely chopped dates or home made date paste (made with good dates) instead of the store bought one which is mostly stale and is gritty.

One more important ingredient is the orange blossom water. It enhances the taste of the mamoul with its intoxicating fragrance. You cannot do without it. I would say you cannot call it a mamoul if there was no orange blossom water in it.

Using honey and icing sugar with the nuts gives it a crunchy texture.

You may also use different variations such as choc chips, sweetened dried coconut etc..

Ingredients:
Nuts (Pistachios/Almonds/Walnuts/mixed nuts - 1 cup
Icing sugar - 1/4 cup
Honey - 2 tbs
Orange blossom water - 1 tbs

Method:
1. Put the nuts in a zip lock bag. Take a pestle or a hammer and pound the nuts coarsely.

2. Transfer them to a bowl. Add a major portion of the icing sugar, saving just a little to dust later.

3. Add orange blosssom water. Mix well with a fork.

4. Drizzle the honey and mix well again.

5. Dust a little more icing sugar from what you saved earlier.

6. Make small rounds of them and keep it ready for stuffing the mamouls.

7. For the dates filling, chop finely or grind the dates. Add orange blossom water, dust with a little icing sugar, mix well and use this for stuffing the maamouls. For the complete maamoul recipe click here.

  

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My mama's fried chicken

My kids still have a vivid memory of their visits to their grandma's house in India in their childhood where they enjoyed her mouth watering fried chicken which she loved to serve them. And now whenever they visit me they want to eat their Nani's (grandma) special chicken. Therefore I carry her tradition. It is a simple recipe, but I believe her magic potion was love which she poured into it that made the difference and kicked it up a notch. 

Here's the recipe!

Ingredients:

Chicken - 1 whole

Ginger garlic paste - 2 tbs

Turmeric powder - 1/2 tsp

Red chilly powder(deghi/kashmiri mirch)- 2 tsp

Vegetable oil - 2 cups to fry

Lemon juice - from 1/2 a lemon or 1 lime.

Salt to taste.

Method:  

1. Remove the skin, cut the whole chicken into 12 pieces, clean wash and drain them.

2. Rub the chicken pieces with salt and lemon/lime juice and leave aside for 15 minutes.

3. Mix together freshly ground ginger garlic paste, turmeric & red chilly powder and rub the chicken with it. 

4. Steam it on medium heat for a few minutes till it turns opaque or is half cooked. It will be a bit soupy at the bottom. Do not throw away this soup. Remove from the stove. Leave aside to cool. 

5. Heat the vegetable oil in a frying pan or dutch oven and on medium high fry all the chicken pieces till golden brown and crisp. Do not over fry as they would become hard like charcoal.  Drain on paper towels.     

                                                                                                                                 

6. Now throw in all the fried chicken pieces in the sauce, spoon in a teaspoon or two of hot oil to the sauce then toss and turn over to coat them evenly. Enjoy with rice and salad.

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Chef John’s Taking a Break!

One of the things I love about my partnership with Allrecipes.com is that they actually make me take these things called, “vacations.” Apparently these periodic breaks are quite common in corporate America, and supposedly help the employee relax, rest, and recharge. Since I’m going to be golfing, that’s not going to happen, but still, I appreciate the time.
 
I’ll be off for a week, and by “off,” I really mean “off.” While comments will be published, I will not be monitoring the blog while out, so when it comes to cooking questions, you’ll be at the mercy of fellow foodwishers and Google. Good luck with that. Anyway, I hope you have a great Thanksgiving, and I look forward to getting back to work next week. Enjoy!

.

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Ultimate Mashed Potatoes - Not Your Every Day Recipe

Every year around holiday time, I see people posting recipes for low-fat and no-fat mashed potatoes, which I find as sad, as I do perplexing. There’s no sane doctor alive, or bartender for that matter, who will tell you eating a scoop of these mashed potatoes a few times a year will, in any way, negatively effect your health.

So what’s up with the reduced-fat holiday potatoes? Isn’t that the reason we try to eat well all year, so on Thanksgiving we can bathe guilt-free in gravy? Sure, serving your loved ones potatoes with a pound of butter in them on a regular basis would be cause for alarm…or at least a glance at any recently purchased life insurance policies…but for truly special occasions, it’s crazy not to enjoy such a pleasure.

By the way, this is no viral-video gimmick. Those star chefs you see Anthony Bourdain dry-humping every week (sorry, I was channeling my inner Anthony Bourdain) all use at least this much butter, and as legend has it, some even flirt with equal parts. Of course, they call it pomme purée, and say it with a French accent, but it’s the same stuff.

Nobody says you have to go full Joël Robuchon and actually use this recipe, but please try to force yourself to add more than the few meager tablespoons that get us through the rest of the year. Anyway, if you’re never experienced this ethereal pleasure, I hope you make them a part of your next special occasion menu. Enjoy!

Ingredients for 8 portions:

3 1/4 pounds russet potatoes (3 or 4)
Note: this will not work with red potatoes, as they are too waxy

1 pound unsalted butter

1/4 cup hot milk

salt and pepper to taste

Note: Thanksgiving gravy warning! For obvious reasons, these aren't very sturdy mashed potatoes, so be careful with the gravy. If you totally drench them they'll basically melt.

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