Pumpkin Bread French Toast

Christmas is a very special time for my family. It starts with the traditional Feast of the Seven Fishes on Christmas Eve and continues on Christmas morning with a large breakfast followed by Christmas presents. One year my son suggested that we make pumpkin bread French toast and it came out fabulous, crisp, sweet and decadent.

Makes 12 slices of French toast

½ Recipe of Pumpkin Bread  *

1 ½ C Whole Milk (warmed)

3 Large Egg Yolks

1 TBS Light Brown Sugar

2 tsp Ground Cinnamon

2 TBS Unsalted Butter (melted)

2 TBS Unsalted Butter (for grilling)

¼ tsp Table Salt

1 TBS Vanilla Extract

Maple Syrup or Apple Butter

Preheat oven to 300°F.

Cut the pumpkin bread into ½ inch slices and place them on a wire rack set in a rimmed baking sheet (see photo). Place them into the oven for about 14-18 minutes or until the bread is almost dry throughout (the center should be slightly moist). Remove from the oven and allow to cool for at least 5 minutes. This drying out will help with the absorption of the custard and the crisping of the French toast. Reduce the oven temperature to 200°F and return the empty baking sheet with the wire rack to the oven.

Pumpkin bread drying in the oven

In a medium bowl whisk together the milk, yolks, brown sugar, cinnamon, 2 tablespoons melted butter (cooled), salt, and vanilla until well mixed. Transfer the custard mixture to a 13”x9” baking pan.

Soak the bread in the custard for about 20 seconds per slice (use a timer, if you soak them longer they will get to soggy) or until soaked but not falling apart. Place the slices on another cookie sheet or platter.

Pumpkin bread soaking in the egg custard

Heat 1/3 tablespoon of butter in a 12 inch skillet or a griddle over medium heat. When the butter stops foaming, transfer 3-4 slices of the soaked pumpkin bread to the skillet and cook until golden brown on both sides (3-4 minutes). Transfer to the rack in the oven to keep it warm. Wipe out the skillet and repeat the process until all slices have been cooked adding ½ tablespoon of butter for each batch. Serve warm with maple syrup or apple butter

Is maple syrup really worth the cost? My answer is definitely yes. The taste is incredibly different from the pancake syrup they sell in the grocery store. The complexity of the flavors of real maple syrup will enhance your French toast, jazz up your butternut squash, or sweeten your dessert like nothing else can.

* PRONTO SUBSTITUTE

Pumpkin Bread – If you don’t want to make pumpkin bread, try good quality cinnamon raisin toast or banana bread.

To print a copy of this recipe go to Pumpkin Bread French Toast.

Best Cupcakes in Old Town Alexandria Virginia

My daughter and I recently decided to determine who makes the best cupcakes in Old Town Alexandria Virginia. We purchased cupcakes from Alexandria Cupcake a cupcake only bakery and Nando’s Peri-Peri a Portugese peri-peri chicken restaurant who imports their cupcakes from Chicago. At first glance how can a restaurant who imports their cup cakes from Chicago possibly beat a bakery that specializes in cupcakes? Let the tasting begin.

We compared 4 cupcakes from each restaurant/bakery. We tasted them for frosting, moistness of the cake, and the balance of the frosting and cake. We rated each on a scale of 1 (worst) to 10 (best cupcake we have ever eaten).

Nando’s Peri-Peri – 8.5 Rating

Red Velvet with Cream Cheese Frosting – Good balance of flavors with a burst of chocolate ganache in the middle.

Chocolate cake with Chocolate Frosting – This was as close to perfect as I have ever tasted.  It had complexity, richness, and a balance of flavors with a rich moist cake that made us asking for more.

Alexandria Cupcake – 6.1 Rating

Red Velvet with Cream Cheese Frosting – The frosting was so sweet and overpowering that the dry cake was completely lost.

Chocolate Cake with Mocha Frosting – This cupcake had a good balance of flavors but the icing was gritty and the cake was dry.

Chocolate Spice Whoopie Pies

Makes 20 mini or 10 full sized whoopie pies.

I’ve never been a fan of the overly sweet whoopie pies that most people are familiar with. My version of this classic has a bite of cayenne pepper that brings out the deep chocolate flavor of the Dutch processed cocoa which complements the less sweet flavor of the mascarpone cream and chocolate hazelnut Nutella filling.

Cake Ingredients

1 C packed Brown Sugar

1 stick (1/2 cup) Unsalted Butter (softened)

1 Lg Egg

1 C Buttermilk (well-shaken)

1 tsp Vanilla

2 C All-Purpose Flour

1/2 C Dutch-Process Cocoa Powder*

1 Pinch to 1/8 tsp Cayenne Pepper*

1 ¼ tsp Baking Soda

1 tsp Table Salt

Filling Ingredients

8 oz Mascarpone Cheese*

1 tsp Vanilla Extract

¼ C Confectionary Sugar

1 C Nutella Chocolate Hazelnut Spread

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper, or lightly spray with cooking spray.

In the bowl of an electric mixer, cream the brown sugar and room temperature butter until light and fluffy. To the creamed mixture, add the eggs until fully incorporated. Add the buttermilk and vanilla and mix well.

 In a separate bowl, sift together the flour, cocoa powder, cayenne pepper, baking soda and salt. Add 1/3 of the flour at a time to the wet ingredients until incorporated then beat for one minute. Do not over mix, or the cake will be tough.

Mini Whoopie Pies

Scoop 1 tablespoon of batter approximately 1 ½ inch apart on the cookie sheets. You can bake right away for higher domed cakes, or let sit 5 minutes for wider cakes. Bake the cakes for 9-10 minutes or until a cake tester inserted in the center comes out clean and the cakes are springy to the touch.

Full Sized Whoopie Pies

Scoop 2 tablespoon of batter approximately 2 inches apart on the cookie sheets. You can bake right away for higher domed cakes, or let sit 5 minutes for wider cakes. Bake the cakes for 12-13 minutes or until a cake tester inserted in the center comes out clean and the cakes are springy to the touch.

In the bowl of an electric mixer, whisk the 8 oz of mascarpone, 1 tsp vanilla extract and ¼ C of powered sugar on low just until incorporated. Add the Nutella and  until you have no streaks.

To assemble, spread filling on half of the cooled cakes (2 tsp for the mini pies or 4 tsp for the full-sized pies). To make this simpler, place the filling in a gallon zipper bag, cut off a tip of the bag and pipe it on the cakes. Place the halves together and press gently to spread filling to edges. Store in the refrigerator for 3-4 days.

* Pronto Substitutes

Dutch Processed Cocoa – If you don’t have Dutch processed cocoa, substitute Hershey’s Special Dark Cocoa Powder or Scharffen Berger Unsweetened Natural Cocoa Powder

Cayenne – you can eliminate the cayenne powder for a more traditional flavor or you can increase it to 1/8 teaspoon for a spicier taste.

Mascarpone Cheese – Mascarpone should be used straight from the refrigerator or it will separate. Cream cheese can be substituted but it will give you a sweeter filling and must be at room temperature.

Why Dutch Process Cocoa?

I use Dutch process cocoa whenever I want a deeper chocolate flavor. You can always substitute unsweetened cocoa powder but the chocolate flavor will not be as intense. Because Dutch process cocoa has a neutral pH and is not acidic like natural cocoa, it cannot be used in recipes that use baking soda as the leavening agent, which relies on the acidity of the cocoa to activate it. Rather, Dutch process cocoa can be used in recipes that use baking powder (instead of baking soda) for leavening.

To print a copy of this recipe go to Chocolate Spice Whoopie Pies.

Savory Artichoke Shells

Makes 30 appetizers

Preparing for the holidays can be overwhelming. I’m always looking for ways to simplify my life but maintain my quest for the best. This appetizer is both easy to prepare and delivers a bite-sized morsel of savory cheeses and sweet artichoke nestled in a shell of crispy fillo. It makes an excellent holiday appetizer.

Ingredients

4 oz. Jared Artichoke Topping *

3 oz. Shredded Mozzarella *

3 oz. Gorgonzola Cheese (crumbled)

2 - 1.9 oz. boxes Athens Mini Fillo Shells (thawed)

Preheat oven to 350°F. Thaw mini fillo shells at room temperature for 15 minutes on a large baking sheet.

Fill each fillo shell with ½ tsp of Artichoke Topping.  Top each filled fillo shell with the crumbled gorgonzola and shredded mozzarella cheeses.  Bake the filled artichoke fillo shells for 5 to 6 minutes or until the cheese is melted and golden brown.  You must watch them so that they do not burn!

Place the baked fillo shells on a serving tray and watch your company ask for more.

* PRONTO SUBSTITUTES

Artichoke Topping – Use jarred Artichoke Topping, Bruschetta Topping, or a Grilled Vegetable Topping

Cheese – Use 6 ounces of Shredded Italian Cheese Blend instead of the gorgonzola and mozzarella cheese. 

To print a copy of this recipe go to Savory Artichoke Shells.

Rugelach Cookies

Every Christmas I bake a large number of cookies but none is more popular than the Rugelach cooked by my wife and son.  Guests have come to expect them when they visit at Christmas and ask for them if they are not there. These delicate Jewish cookies have a rich buttery taste that surrounds a cinnamon and walnut interior that just melts in your mouth.

Butter Dough

½ lb Butter (room temp)

½ lb Cream Cheese (room temp)

2 C All-Purpose Flour

2 TBS Sugar

Nut Filling

¾ C Brown Sugar

¾ C Chopped Walnuts

1 tsp Cinnamon

Preheat the oven to 350°.

In a large bowl, quickly mix the butter dough ingredients until they form a ball.  Do not over work the dough or it will become tough.  Divide the dough into fourths.  Wrap the dough in plastic and place in the refrigerator until you are ready to roll it out.  On a floured surface (your kitchen counter is great for this) roll out the dough to a 1/8^th inch thickness, approximately 6" x 10".  Spread ¼ of the filling (scant ½ C) on the dough.  Roll up the dough using the long edge (lengthwise).  Cut the roll into one inch slices.  Place them on a greased or parchment covered cookie sheet with at least ½ inch between the cookies.  They do not spread.  Bake for 20 minutes or until golden brown.

Alternative fillings – You can also fill rugelach with strawberry, raspberry, or apricot jam, as well as Nutella^® chocolate hazelnut spread.

To print a copy of this recipe go to Rugelach Cookies.

Raspberry Hazelnut Schnitten

This recipe was the first-place winner in the “Other Cookie” category in the 2014 Holiday Treat Contest in the News & Observer on December 10,2014.

Thanksgiving weekend is when I start the annual tradition of baking cookies for Christmas. Luckily I have a large freezer and I can preserve the baked delights until Christmas Eve. I usually make at least a dozen different types of cookies and I take them out of the freezer as needed. Over the next few weeks I will share some of my favorite recipes.  This week’s featured cookie is my daughters favorite, raspberry hazelnut schnitten. This Austrian delight consists of a shortbread cookie topped with raspberry jam and hazelnuts and then dipped in chocolate—they make you feel like you have died and gone to cookie heaven!

Servings: 24 cookies

Shortbread Dough

½ C Salted Butter (at room temperature)

1/3 C Granulated Sugar

1 Lg Egg

2 C All-Purpose Flour

Filling/Topping *

½ C Raspberry Preserves (seedless) *

½ C Toasted Hazelnuts (chopped coarse)

6 oz Semisweet Chocolate

Spread the whole hazelnuts on a cookie sheet and bake in a preheated 325 oven for 10 minutes stirring occasionally, or until the skins begin to brown.  Place the toasted hazelnuts on a clean kitchen towel and rub them until most of the skins rub off.  Cool them completely and then chop them finely.

In the bowl of an electric mixer, beat the butter and sugar until fluffy.  You will see it change color and texture until it gets lighter in color and fluffy. Beat in the egg until completely incorporated.  Add the flour and mix until it forms a ball. Divide the dough into 2 round balls.  Wrap in plastic wrap and refrigerate for EXACTLY 1 hour.  If you refrigerate any longer the dough will get too hard to roll out. 

Preheat oven to 350°. 

Draw a 15”x4” rectangle on a sheet of wax paper and flip over so that drawing is on the bottom. Roll out each ball of dough between two sheets of wax paper (one had the rectangle) into a 15 x 4 inch rectangle.  Peel the top sheet of wax paper off of the dough and trim the sides. You can use the trimmings to fill in the corners. Flip over the wax paper with the dough and place it on a cookie sheet that has been covered with parchment paper, then peel off the remaining wax paper.  Fold the sides inward ½ inch, keeping the sides even, to form a lip around the edge of the dough (see photo 1). Repeat for the second ball of dough. Carefully spread half the jam on each rectangle of dough and sprinkle the hazelnuts on the jam (see photo 2).

Bake the cookies for 20-25 minutes until the edges are lightly browned. Leave the baked cookies on the cookie sheet for 10 minutes.  While still warm, cut each rectangle into 12 slices.  Place the cut slices on a wire cooling rack until completely cooled.

Melt the chocolate in a double boiler or on a low setting in your microwave, stirring frequently until just melted.  Dip the long end of each cookie into the melted chocolate being careful not to burn your fingers in the hot chocolate.  Let the excess chocolate pour off and place the cookie on a sheet of wax paper until completely cooled.  Place the cookies in an air tight container with wax paper between the layers of cookies.  The cookies can be frozen for up to 1 month if you want to make them ahead of time.

*  Cookie Variations – This is a very versatile recipe.  You can change a variety of the ingredients to customize it to your own tastes:

1.    Change the flavor of jam

2.    Change the nuts

3.    Dip in white chocolate

4.    Skip the chocolate and make a glaze of 1/4 C powdered sugar and 1 TBS hazelnut liquor

Hazelnuts

Hazelnuts, also called filberts, are a staple of Italian cooking.  While most Americans are familiar with Hazelnut coffee this sweet and healthy nut is commonly used in cookies and pastries.  One of my favorite foods is Nutella, a chocolate and hazelnut spread that is used instead of peanut butter in Italy.

To print a copy of this recipe go to Raspberry Hazelnut Schnitten.

Artichoke Bites

Makes 48 appetizers

The holidays are upon us and you are wondering what type of appetizers your guests will enjoy. Artichoke bites are simple to make yet your guests will rave about it and ask you for the recipe. They will melt in your mouth and release a burst of flavor that mingles the flaky pie shell, the savory artichoke topping and the sharp taste of the cheese blend.

Pie Crust *

1 lb. Lard (cold)

6 C sifted Flour

2 tsp Salt

1 ¼ C plus 1 TBS Ice Cold Water

Miniature Muffin Pan

Filling

8 oz. Jared Artichoke Topping *

6 oz. Sargento Shredded Italian Cheese Blend *

Blend the flour and lard using a pastry blender or your electric mixer on low speed.  Add the water and salt and mix with your hands until a ball forms.  Divide in half, wrap in plastic wrap and refrigerate at least 15 minutes.  This will make two crusts. 

Preheat your oven to 425°.  Roll out the pie crust into two 11” circles on a floured board.  If you are using a prepared pie crust, let it stand at room temperature for 15 minutes and then unroll on a large cutting board. 

Using a 2-inch round cutter, cut out 48 rounds from the pie crust.  Using two thumbs press each round into the bottom of an ungreased miniature muffin cup.  Pierce the bottom of the pie crust four times with a fork.

Bake the tartlet pie crusts for 6 to 8 minutes in a 425° oven or until golden brown.  Carefully remove the tartlet crusts from the pan and place them on a wire rack to cool for 15 minutes.

Note: The tartlet crusts can be made up to 2 days in advance if kept in an airtight container or frozen for up to two months.

Preheat oven to 350°. Place the tartlet crusts on a cookie sheet.  Fill each tartlet crust with ½ tsp of Artichoke Topping.  Top each filled crust with shredded cheese.  Bake the filled artichoke bites for 5 to 6 minutes or until the cheese is melted and golden brown.  You must watch them so that they do not burn!

Place the baked bites on a serving tray and watch your company ask for more.

*  Pronto Substitutes

Pie Crust – Use Prepared Ready-to-Bake Pie Crust

Artichoke Topping – Use jarred Artichoke Topping, Bruschetta Topping, or Grilled Vegetable Toppings

Cheese Blend – Use Shredded Italian Cheese Blend or mix shredded Mozzarella and grated Parmesan cheese.

Artichokes

Artichokes are a unique food in the way they affect the taste of everything they touch.  Artichokes contain a chemical called Cynarin which has the unique capability of making everything you eat or drink taste sweet.  This unique capability gives artichokes the ability to enhance the flavor of any dish.  Artichokes not only taste good but they’re good for you! Artichokes are very rich in fiber and can help reduce cholesterol.

To print a copy of this recipe go to Artichoke Bytes

Homemade Gourmet Brick Oven Pizza

I’ve recently gotten sick and tired of soggy, cold delivery pizza but I don’t always have the time to make pizza dough. The answer to this lies in the in the same pizza parlor that delivers the soggy pizza. I’ve recently found out that most local pizza parlors will sell you their pizza dough and many mega marts also sell pizza dough in their prepared food section. I’ll usually stop on my way home for the dough, heat up my pizza stone and make great homemade pizza at home. You too can make a gourmet, sweet, salty, crisp crust brick-oven pizza in your own oven.

Makes 1 Regular Pizza

Pizza Stone

Unrimmed cookie sheet or Pizza Paddle

1 Regular Pizza Dough*

2 Medium Yellow Onions (sliced ¼” thick)

2 TBS Olive Oil

2 oz Gorgonzola Cheese (shredded) *

2 oz Sargento Part Skim Mozzarella (shredded)

All Purpose Flour

Preheat oven to 450°F for 1 hour with the pizza stone placed in the middle rack. This is critical if you want to mimic the char of a brick oven.

Cut the onion into ¼ inch slices. Heat the oil over medium heat in a large skillet. Add the onions and turn the temperature down to medium low. Stirring frequently, cook the onions for 20-30 minutes until they turn a golden brown. Do not walk away or the onions will burn. This slow cooking process caramelizes the sugar in the onions turning them sweet. Let the onions cool for about 10 minutes at room temperature before putting them on the pizza.

Sprinkle the unrimmed cookie sheet or pizza paddle with flour to prevent the pizza dough from sticking. Roll out or stretch your pizza dough to a 12” round. Make sure that the dough easily slides on the cookie sheet or paddle before adding your toppings. You will actually slide your pizza directly onto the hot pizza stone.

Cover your pizza dough with the caramelized onions then top with the shredded mozzarella. Shred the gorgonzola directly onto the pizza. Gorgonzola is so soft that if you shred it ahead of time it will lump together.

Slide the pizza directly onto the hot pizza stone and cook for 7-10 minutes or until the bottom is golden brown. Remove from the oven using the baking sheet or pizza paddle. Let it sit for ~4-5 minutes before you cut it.

Alternative Pizzas

In place of the gorgonzola and caramelized onions you can make a traditional pizza with tomato sauce and mozzarella and any topping you like. However, less is more. Spread a thin layer of sauce before adding the cheese or topping and keep a sauce free edge of at least ½ inch. If you put too much sauce the pizza will be soggy.

* Pronto Substitutes

Pizza Dough – You have two choices here. You can make homemade pizza dough or you can go to your local pizza parlor and buy fresh made dough from them. I’ve found that most local pizzerias will sell you the dough for about $2.50 each.

Gorgonzola Cheese – Substitute Blue cheese or any other strong flavored cheese.

Pizza Stones

I’ve always been a fan of pizza with a crispy crust but I was never able to duplicate this at home. To achieve the crispness of a brick oven pizza you need to preheat a pizza stone for an hour in a very hot oven (450°F-500°F) so that when you slide the pizza onto the stone it does not cool off. If you don’t preheat the stone it will actually slow down the cooking process and lead to a soggy pizza.

To print a copy of this recipe go to Stracciatelle Soup.

Green Beans and Potatoes

This dish takes me back to my childhood. Whenever my mother had extra “gravy” (tomato sauce) she would mix it with some fresh green beans and petite potatoes and top it with some grated cheese. It became one of the comfort foods from my youth that I still crave today. It’s easy to make and compliments a grilled pork chop or a roasted chicken. I even took a plate of it for lunch.

Makes 8-12 servings

1 lb Petite White Potatoes*

1 lb Fresh Green Beans (trimmed)

2 C Marinara

Salt and Pepper

Grated Romano Cheese*

Place the cleaned potatoes in a pot of salted water and bring to a boil. Continue to cook for an additional 10-12 minutes or until you can easily insert a fork into the potatoes. Do not allow them to get mushy. Drain and put back into the pot with the heat off.

Wash and trim the ends of the green beans and either boil them or steam them for 10-12 minutes or until crisp tender but not fully cooked. Drain and add them to the pot with the potatoes.

Add the 2 cups of marinara to the potatoes and green beans. Bring to a low simmer and cook for 10 minutes. Taste for salt and pepper. Place in a large bowl and top with some grated Romano cheese.

* Pronto Substitutes

Petit White Potatoes – You can use cleaned, unpeeled Yukon Gold potatoes cut into 2 inch cubes.

Romano Cheese – Substitute Parmesan

Cooking Green Beans

The best investment you can make in your kitchen is a vegetable steamer. The vegetables retain their nutrients, taste better, and it’s easier to tell when they are cooked.

To print a copy of this recipe go to Green Beans & Potatoes.

Butternut and Red Pepper Soup

Makes 8 bowls of soup

1 3.5 lb Butternut Squash

2 TBS Olive Oil

1 stalk Celery (finely diced)

1 Medium Carrot (finely diced)

1 Small Onion (finely diced)

¾ to 1 tsp Kosher Salt *

1 Clove Garlic (minced)

4 C Chicken Broth

2 TBS Balsamic Vinegar *

1 12oz Jar Roasted Red Peppers (drained)

Croutons (optional)

Place the butternut squash in a microwave rated plate. Poke 12 sets of holes into the top of the squash using a fork so that steam can escape during cooking. Microwave on high for 20 to 30 minutes or until a fork can easily be inserted into the small end of the squash showing that it is completely cooked. Let the squash cool for 10 minutes then cut in half. Scoop out the seeds then scrape the flesh into a bowl and mash with a fork.

Heat the oil in a medium pot. Sauté the finely diced celery, carrot, onion and salt until soft. Add the garlic and sauté for an additional 30 seconds. Add the butternut squash, chicken broth, balsamic vinegar and the drained roasted red peppers. Use an immersion blender to puree the soup or pour into a food processor to puree. Serve topped with croutons.

This soup can be made up to two days in advance and can be served warm or cold.

* Pronto Substitutes

Kosher Salt – Substitute ½ tsp table salt for the kosher salt

Balsamic Vinegar – You can substitute sherry for the balsamic vinegar

Cooking Butternut Squash

You can either microwave the butternut squash as described in this recipe or roast it in the oven. Cut the squash in half, remove the seeds, and lay it cut side down in a roasting pan. Cook at 350°F for 1 hour or until soft.

To print a copy of this recipe go to Butternut and Red Pepper Soup.

Dancing with Stoke & Smoke

This weekend I had the opportunity to participate in a food event that is restricted to a few – a sanctioned Kansas City Barbecue Society Competition in Rocky Mount NC. The skills, timing and practice necessary to participate was like being on Dancing With The Stars. If you are serious about winning, you must have perfect timing, you must be flawless in execution, and your food must dance on the tongue like a Paso Doble, sharp, tangy and tender with passion.

Butt just out of smoker

I was lucky enough to fill in for a member of “Stoke & Smoke” and experience the drama first hand. The BBQ teams arrived Friday morning to set up but the real drama starts at midnight when the Boston Butts go in the smoker. Low and slow is the rule when preparing the perfect smoked butt. The smokers range from 55 gallon drums to sophisticated computer controlled smokers. For the cooks, this means getting up several times throughout the night to check their smokers and the temperature of the butt. No sleep for the weary during this competition.

Applying the barbecue sauce

Timing is critical. The meat must be tender, flavorful and finish cooking at the right time. Competitors can compete in 4 meat categories: Chicken, Ribs, Pork (Boston Butt), and brisket. The meat must be presented to the judges on a very specific schedule and within a ten minute window.

Pulled chicken

Ribs

Final preparation of each meat is critical. Did you put enough barbecue rub on the meat, was it cooked at the right temperature, did it cook too fast or too long, did you have a good cut of meat. For this competition we cooked 3 racks of ribs to end up with just 6 perfect ribs. Two of the racks sat side by side in the smoker, were cooked the same amount of time and were coated with the same rub and barbecue sauce yet the results were noticeably differently. While both racks tasted the same, one was cooked to perfection tender while the other was tough. Sometimes it’s just the luck of the draw in which piece of meat you bought.

The final preparation was nerve racking. Starting with chicken at 12:00 and ending with Brisket at 1:30 we had 30 minutes to shred, cut, sauce, present and turn in each meat. This is a very short time when you have to taste, pull and decide what to serve the judges. By 1:30 I had tasted so much barbecue that I could not eat another bite of food.

Brisket

Presentation, just like the costume worn by a dancer, is a critical element in the competition. You must use the Styrofoam clam shells provided and the meat must be presented on a bed of either parsley or lettuce (see photos).

If you would like to experience and taste the best barbecue in the country, you can purchase BBQ Bucks ($1 each/$10 minimum) on site to buy sample size portions from competing BBQ teams and vote for you favorite barbecue team. You can also enjoy some great bands and watch the teams prepare for the competition. Go to the KCBS web site calendar of events to find out when the next event is coming to a town near you.

Turning in the food

In the end we did not win anything but I had a great time, except for the cleanup. I promised not to reveal any of the teams’ secrets but you can try my own recipes for a barbecue rub and a balsamic barbecue sauce.

Italian Grilling Rub

This grilling rub is a cross between an Italian and a Mexican grilling rub.  It’s spicy and can be used to grill everything from chicken to pork to zucchini.  I usually make large batched and keep it in a sealed container in my pantry so that I always have it on hand.

Single Use Ingredients (makes ¼ C)

• 1 TBS Kosher Salt (do not substitute table salt)
• 1 TBS Brown Sugar
• 2 tsp Ground Black Pepper
• 2 tsp Garlic Powder
• 1 tsp Chile Powder
• 1 tsp Dried Oregano


Batch Ingredients (makes 2 C)

• ½ C Kosher Salt (do not substitute table salt)
• ½ C Brown Sugar
• 1/3 C Ground Black Pepper
• 1/3 C Garlic Powder
• 8 tsp Chile Powder
• 8 tsp Dried Oregano


In a medium bowl mix the ingredients. Sprinkle on your meat or vegetables. The more you put the hotter the dish will be. If you are making a batch of rub store in an airtight container and store in your pantry.

Shrimp e Pane Tostato

My wife bought 4 pounds of shrimp on sale and challenged me to be creative, so I started to thumb through some cookbooks. What I found was a traditional southern dish that originated in Louisville Kentucky called Shrimp Hot Brown. In my quest to give Americas’ favorite dishes an Italian flair I took this hot open faced sandwich and changed the spices and the cheese to give it some bravissimo. What I came up with was garlic shrimp on a bed of toast smothered with a savory béchamel sauce topped with a slice of tomato, melted Fontina and Gorgonzola cheeses and crowned with crumbled bacon. It may structurally look like Hot Brown but the taste has definitely been elevated adding a depth and richness to something that can sometimes be bland.

 

Makes 2-4 Servings

4 slices Bacon (cooked & crumbled) *

4 slices Sandwich Bread (toasted) *

2 cloves Garlic (minced)

¾ lb. unpeeled medium shrimp (peeled and deveined)

4 TBS Unsalted Butter

3 TBS All-Purpose Flour

1 ½ C Whole Milk

2 tsp Dried Parsley

1 Tsp Dried Basil

Table Salt

Fresh Ground Black Pepper

¾ C Shredded Fontina Cheese *

¼ C Shredded Gorgonzola Cheese *

1 ripe Tomato

Preheat oven to 450°C. Clean and devein the shrimp (make sure you remove the tail). Shred the cheese. Lightly toast the bread until golden brown.

Cook the bacon in a medium sized frying pan. Place the cooked bacon on paper towels to drain then crumble. Reserve 1 tablespoon of the bacon fat and drain the pan. Wipe the pan with a paper towel then return the tablespoon of bacon fat to the pan along with 1 tablespoon of unsalted butter. Heat until the butter foams then add the garlic and the cleaned and deveined shrimp. Cook over medium heat for about 5 minutes or until the shrimp turn pink, stirring frequently. Remove the shrimp to a bowl.

In the same saucepan, add 3 tablespoons of unsalted butter. Once the butter is melted add the 3 tablespoons of flour and stir until smooth. Continue to stir for 1 minute to cook the flour. Add 1 ½ cups of milk and bring up to a simmer over medium heat, stirring constantly. Continue to cook until the sauce has thickened. Add 2 teaspoons of dried parsley and one teaspoon of dried basil to the sauce. Taste then add salt and pepper.

Place the 4 slices of toast on an oven proof dish. Top evenly with the shrimp. Spoon the sauce over the shrimp. Top each with a slice of tomato and the shredded Fontina and Gorgonzola. Bake, uncovered, for 12 to 15 minutes or until hot and bubbly.

* PRONTO SUBSTITUTE

Bacon – Substitute diced pancetta.

Sandwich Bread – Substitute slices of Italian round loaf

Fontina – Substitute shredded mozzarella

Gorgonzola – Substitute blue cheese

To print this recipe, go to Shrimp e Pane Tostato