recipes

[fiefoe]

== Cheese Grits Casserole ==

2 tablespoons finely chopped onion
2 cloves garlic, minced
1/2 pound Hot italian sausage, casings removed.
1/2 pound Sweet italian sausage, casings removed.

Add the above ingredients to a frying pan, and cook on medium heat until there's no pink left in the sausage. Set aside. Preheat oven to 350.

1 cup grits (I prefer arrowhead mills yellow grits)
4 cups water
1/2 stick butter

Boil the water, add the grits, stir and reduce heat to a low simmer. Cover and let it burp and bubble for 10 minutes or so, stirring occasionally. Add the butter and stir until it is integrated. Cover and set aside.

6 eggs
1 cup milk
1 6 oz Jiffy corn muffin mix
2 teaspoons Spike seasoning (check the health food stores)
1/2 teaspoon crushed red peppers
1/2 cup Chipotle Cheddar cheese, shredded

Beat the eggs thoroughly in a large bowl. Add the milk, beat some more, and then mix in the dry ingredients. Mix until there are no lumps. Then add the cooked grits and the cheese and stir well.

1/2 cup Chipotle Cheddar cheese, shredded
3/4 cup Monterey Jack cheese, shredded
3/4 teaspoon Paprika

Now, assembly.
Cover the bottom of a 9x12 baking pan with the cooked sausage. (pyrex/corning is better). Then pour in the grits mixture. Cover with the cheese. Shake some paprika over the top. Bake in a 350 degree oven for about an hour (until it's firm in the middle). Take out and let cool for at least 10 minutes.


== Coke Au Vin Baked Ham  ==

Basted in coke and wine, and glazed with mustard and brown sugar, my experiment produced a succulent ham so juicy and flavorful that condiments are optional. My whole family raved! Amounts are approximate and may vary depending on your oven, cut of meat and personal tastes.

8-10 servings
3 hours 30 minutes 30 mins prep
1 (8 lb) bone-in ham (I used a shank half)
3 cups Coca-Cola
1 cup marsala wine
1/4 cup Dijon mustard
1/2 cup brown sugar

1. Preheat oven to 325 and use the lowest rack in the oven.
2. Score ham about 1/4" deep and a few inches across in about five or six random places.
3. Place in deep roasting pan and pour coke and wine over ham.
4. Baste every 15 minutes.
5. Turn ham to a different position every half hour or so.
6. If meat starts to get too brown on top too soon, make a foil tent and cover loosely (I did this for the last hour).
7. After two to three hours, or when meat thermometer inserted in the deepest part (not touching the bone) says 120-130, remove the ham from the oven.
8. Mix sugar and mustard in small bowl and brush generously all over the ham (if needed, make more glaze).
9. Return ham to oven on a higher rack, uncovered, and bake at 450 for 10-20 minutes.


== WORLD'S BEST GREEN BEAN CASSEROLE  ==
Adapted from Cook's Illustrated, November-December 2006
Hands-on time: 30 minutes  Time to table: 45 minutes
Serves 8 in small-ish servings for a big dinner

BEANS
2 quarts water
1 tablespoon table salt (salt is key to the flavor so don't skimp; if you don't have table salt, use twice as much as the relatively 'less salty' kosher salt or sea salt)
1 pound FRESH green beans, ends snapped, snapped into bite-size pieces

Bring the water to boil in a large pot or Dutch oven. While it comes to a boil, prep the beans. Fill a large bowl with ice water. Add the salt and beans to the boiling water. Cover and cook for 6 minutes or until crisp-tender and still bright green. Drain beans in a colander, then plunge into ice water to stop the cooking. Drain a bit in the colander again. Place a double layer of paper towels on a baking sheet, arrange beans in single layer to dry, top with a double layer of towels. (If doubling/tripling the recipe means cooking the beans in batches, start each batch with fresh water; at minimum, re-salt the water with each new batch. Don't skip the drying process.)

MUSHROOMS & SAUCE
8 ounces baby portabella mushrooms (CI uses white button mushrooms)
1 tablespoon unsalted butter (Cooks Illustrates uses 1 1/2 tablespoons)
1 tablespoon fresh garlic, minced
Kosher salt to taste
Fresh pepper to taste
1 1/2 tablespoons flour
3/4 cup chicken stock
1 tablespoon dry sherry (my addition, adds a new flavor dimension)
3/4 cup half & half (CI uses heavy cream)
Salt & pepper to taste

Clean the mushrooms; break off and discard the stems. Break the mushroom tops into pieces. (Breaking the tops is important to the texture.) Melt the butter in a skillet til shimmery. Add the mushrooms, garlic, salt and pepper. Stirring often, cook til mushrooms begin to soften and exude their liquid, about 6 minutes. Stir in flour and cook a minute. Add the chicken stock, sherry and bring to a simmer. Add the half & half, simmer til sauce thickens, about 10 - 15 minutes. Taste and adjust the seasonings. Stir in the cooked beans til they're evenly distributed throughout the sauce.

TOPPING

1 slice good whole grain bread (I used this whole grain bread, the version without beets)
1 tablespoon unsalted butter
1/2 a 2.8 ounce can of French fried onions
1/8 teaspoon table salt
1/16 teaspoon freshly ground black pepper

In the food processor, process the bread, butter and seasonings in about 10 quick pulses. Stir in the onions -- but don't process. If making ahead, transfer to a storage container and refrigerate.

COOKING RIGHT AWAY Preheat oven to 425F. Transfer bean mixture to a greased quiche pan or baking dish. Top beans with topping and bake for 15 minutes.

COOKING LATER Transfer bean mixture to a greased quiche pan or baking dish, cover with plastic wrap and refrigerate. Return to room temperature. (It takes about 3 hours for a triple batch to reach room temperature.) Remove plastic wrap. Heat in 425F oven for about 10 minutes. (Cook's Illustrated's 10 minutes might work for a one-pound batch in a relatively shallow pan like a quiche pan. For a triple batch, however, allow at least 30 - 40 minutes for a deeper dish, especially one prepped in advance or not quite at room temperature.) Add topping and bake for another 15 minutes.