Kitchen Encounters

~ It's in the Name: Smashburger & Smashed Burgers ~

If you ate in some of the mom and pop establishments I grew up eating in (in the small towns of Pennsylvania and New Jersey), I am here to tell you, the concept of smashing 'burgers isn't new -- it has merely been revisited and remarketed.  As a kid living in the pre-McDonald's food world, I watched many grill-cooks grab and slap an ill-formed ball of ground beef onto a seething-hot flat-top-griddle, then give it a giant whack with a big, heavy all-purpose spatula to smash it into a patty.  A few juices would bubble up around the sides, but, these 'burgers cooked so fast there was no reason to worry that might be cause to dry them out -- they were drippy-juicy to a fault.

If you've ever longed for a drippy-juicy old-fashioned 'burger, you'd be wanting to check out Smashburger.

Smashburger is an American 'burger chain that was founded in Denver, CO, in 2007.  It currently has over 370 franchises in 37 states and 9 countries.  The name explains what they do, as they literally smash secret-seasoned 'burgers on a flat-topped griddle over high heat, so the fat and juices stay trapped inside. American cheese gets melted over the top, then, crusty and cragged-edged, they are served with various customized toppings on a soft, sweet secret-sauced bun.

Founders, Rick Schaden and Tom Ryan are veterans of the restaurant-chain  world, with Ryan inventing some legendary items.  At pizza hut, he was behind the Lover's Line of toppings, and, the Stuffed Crust.  At McDonald's, the Dollar Menu, McFlurries  and McGriddles are all his.  At Quiznos he played a leading roll in developing Steakhouse Beef Dip and the Prime Rib Sub.

At Smashburger, Ryan put his PhD in Flavor and Fragrance Chemistry to use.  Every burger is made the same, using never-frozen chuck & steak trimmings, which resemble being chopped or food processored rather than ground.  Loose balls of meat, not patties, go on on a butter-brushed 385° flat-top griddle, and smashed with his invention, the multismasher to create almost-instant crusty-caramelization.

The patented multismasher at Smashburger, with about 3/8" lip of headspace to insure consistent thickness, makes four burgers at one time.  The loose texture of the meat being smashed below its weight allows meat juices to bubble up, creating and trapping steam. After 90 seconds of additional cooking, the burger gets flipped and it's finished cooking within three minutes.

Smashburger isn't another cookie-stamp fast-food chain.

While the technique for making the 'burger is precisely the same in each and every location, everything else is left open to controlled interpretation.  In order to  avoid the stigma of a fast-food chain, after doing extensive localized market research, every menu includes at least one signature 'burger crafted for the locals.  For example:  Colorado locations serve 'burgers topped with roasted green chiles; Miami's locations serve 'em with grilled chorizo; in Minneapolis, which has a big Scandinavian populous, Swiss and caramelized onion goes on;  Oklahoma features fried-pickles, and, in Boston, it's onions and cranberry chutney (supplied by Ocean Spray).

The bread and sauces on the signature 'burgers are also regionally inspired:  Sourdough in San Francisco; telera rolls in California;  pretzel buns in Chicago, onion rolls in Minnesota, and; brioche in New York.  In Michigan the bread is slathered with cherry barbecue sauce; in Chicago, Sweet Baby Ray's barbecue sauce; in Tennessee you'll get Jack Daniels barbecue sauce; Florida's sauce contains orange juice;  New Orlean's makes theirs with Barq's root beer syrup, and: in Utah (The Behive State), it's honey barbecue.  One more tidbit:  In 2012 a program to partner with regional craft beer breweries to pair and serve local beers was launched too.

For the Love of Hamburgers -- My Smashed 'Burger Recipe:

Double French Onion, Swiss & Smashburger Sliders:

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)

~ Old-Fashioned Deep-Fried & Glazed Apple Fritters ~

Fall is when we all start gravitating to apple desserts, and, while pie is the first thing that comes to most folks minds, I have a date with my grandmother's apple fritters today.  Here in Pennsylvania, I grew up eating savory deep-fried corn fritters in July and August (when local sweet corn is in season) and sweet apple fritters in September and October (when local apples are in season).  

I grew up eating potato pancakes as well, which are technically a type of fritter, but, we don't refer to them as such because they are pan-fried.  Doughnuts were/are made on Doughnut Day, and, even though they're deep-fried, we don't refer to doughnuts as fritters either. Why? Like their precursor cousin, the beignet, doughnuts don't contain any chopped protein, fresh or dried fruits and/or vegetables, and, with or without holes, they're just plain old deep-fried dough.

Fritters are deep-fried.  Fritters contain protein, fruit or veggies.

A bit about fritters:  Defined as small, sweet or savory, deep-fried (not pan fried), dough- or batter-based cakes (fritters contain no bread or bread crumbs) made by combining chopped food (not whole pieces or chunks) with a thick, seasoned batter, dropped into hot oil and deep-fried until crisp on the outside and cooked-through on the inside. Depending on the consistency of the batter, fritters can emerge flat (like pancakes) or round (like golf balls).  Once chopped, almost anything can be made into a fritter:  meat, poultry, fish, seafood, fruits or vegetables.  

Fritters can be served for breakfast, lunch or dinner, as a snack, side-dish, main-course or dessert.  Fritters are sold on street corners and in five-star restaurants where they can be picked up and eaten with the hand or eaten with a fork.  Fritters are the original fast food and pub grub. Fritters are multi-cultural -- you can find a fritter anywhere in the world where they deep-fry food.

Stop frittering around. It's time to become a fearless fryer:

For the dry ingredients:

1  1/2  cups all-purpose flour

6  tablespoons granulated sugar

1  teaspoon apple pie spice (Note: If it was good enough for my grandmother, it is indeed good enough for me, and, trust me on this one, apple pie spice is great.) 

2  teaspoons baking powder

1/2 teaspoon salt

For the wet ingredients:

2  extra-large eggs

3/4  cup milk

1  teaspoon pure apple extract

1  teaspoon pure vanilla extract

1  tablespoon vegetable oil

4  cups small-diced McIntosh apples, from 3 large apples

For the very-thin, watery, pastry-brush paintable glaze*:

1 cup Confectioners' sugar

2  tablespoons warm water

1  teaspoon pure apple extract

1  teaspoon pure vanilla extract

*Note:  Error on the side of too watery.  Once applied, this glaze needs to be waxed-paper thin.

~ Step 1.  In a medium bowl, stir dry ingredients together:  flour, sugar, apple pie spice, baking powder and salt.

~ Step 2.  In a 1-cup measuring container, whisk the wet ingredients together:  eggs, milk, extracts and oil.

~Step 3.  Peel and dice the apples.  In a large bowl, using a large rubber spatula place the dry ingredients.  Add the wet ingredients and fold until ingredients are moistened, about 30 seconds.  Fold in the diced apples.

~Step 4.  Place and heat corn or peanut oil in a deep-fryer, to 375º.  With the fryer basket lowered into the fryer, using a 2 1/2" ice-cream scoop as a measure, drop 4 scoopfuls of batter into hot oil.  Do not place scoopfuls of the batter directly on the the fryer basket or they will stick. Close the lid and deep-fry a 6 full minutes -- open lid once or twice during the process, and with the aid of a fork, flip fritters over.  Using a large slotted spatula, transfer fritters to a wire rack that's been placed over a few layers of paper towels.  Repeat process until all fritters are fried.

~Step 5.  To prepare the glaze, place the Confectioners' sugar in a small bowl.  Add the extracts. Stir in the warm water.  Set aside about 5 minutes and stir again.  The glaze should be completely smooth and very drizzly -- it should seem almost too drizzly.  If it is not, add another 1-2 teaspoons of warm water.  Error on the side of too watery.  Once applied and after it firms up, it should be waxed-paper thin and crackly looking.  When the fritters are cool enough to handle with hands, using a soft pastry brush and a light touch, paint the tops of the fritters with the glaze. 

Warm or at room temp, fritters are the perfect Fall treat:

The apple of my better-than-a-doughnut eye -- Sigh, oh my:

Old-Fashioned Deep-Fried & Glazed Apple Fritters:  Recipe yields 12, 2 1/2" round apple fritters/12 servings.

Special Equipment List:  spoon; 1-cup measuring container; fork; vegetable peeler; cutting board; chef's knife; large rubber spatula; 2 1/2" ice-cream scoop; deep-fryer heated to manufacturer's specifications; large slotted spatula; paper towels; wire cooling rack; soft pastry brush

Cook's Note:  I love corn fritters, and, while I loved my grandmother's fritters, I particularly like ~ My Deep-Fried Mexican Sweet Street Corn Fritters ~ too.  In Mexico, venders sell these savory snacks on the streets, and, they are to die for.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)

~ Smoked Salmon & Folded Omelet Bagel Sandwich ~

Very special.  That's how I describe this sandwich.  That said, for me, every component must be "just so".  It's got to be a lightly-toasted New York-style bagel -- preferably an everything bagel, but, an egg bagel is perfectly acceptable too.  As for the requisite cream cheese, it's gotta be Philadelphia brand chive and onion spread.  I prefer smoked salmon to lox and prefer lox to gravlax, so, let's leave it at "smoked salmon, lox or gravlax, in order of preference".  Also, no breakfast sandwich would be complete without an egg or two, and a tender, light chive- and onion-laced creamy-dreamy folded French omelette (which I affectionately refer to as "upscale scrambled eggs") is what initially turned me on to this over-the-top, very-very-special sandwich.

Lox, gravlax, and smoked salmon -- they're all cured salmon products, & while they look similar, they are different.

Lox is associated with breakfast or brunch -- at least for me it is.  Derived from the Yiddish word lax, meaning salmon, lox is taken from the belly of the fish then very-thinly-sliced.  It gets salt-cured about three months and does not undergo any smoking process afterward. 

Gravlax is pretty much the same thing as lox -- it undergoes the salt cure and does not get smoked. That said, gravlax has spices added to the salt cure (usually sugar, salt and dill), then it's prepped with a seasoning that often includes juniper berry, pepper, and aquavit.

Smoked salmon is salt cured and smoked afterward, one of two ways: hot-smoked (at 145º for about 8 hours) and cold-smoked (no higher than 80º for about 15 hours).  Hot-smoked salmon is dryer and smokier, while cold-smoked is moister, less smoky and more similar to lox.

For each bagel sandwich (listed in order of assembly: 

1  New York-style everything or egg bagel per sandwich, split in half and lightly-toasted

2 tablespoons Philadelphia brand chive & onion cream cheese spread

3 thin slices smoked salmon*

1  chive- & onion-laced folded French omelette, prepared as directed below

baby arugula leaves, for garnish

* Note:  The package of smoked salmon in the photo weighs 4 ounces (and it's also lemon-pepper flavored, which is a favorite of mine).  In my kitchen this yields three sandwiches with a goodly amount of salmon on each large-sized bagel sandwich -- adjust the amount to your liking. 

For each chive- & onion-laced folded French omelette:

1  jumbo egg, at room temperature

2  tablespoons heavy cream

2 grinds freshly-ground sea salt

4  grinds freshly-ground peppercorn blend

1  tablespoon minced chives

1  tablespoon minced red onion

2  teaspoons salted butter

~Step 1. In a 1-cup measuring container, using a fork, whisk together the egg, cream, sea salt and peppercorn blend.  Mince the chives and red onion.  In an 8" omelette pan over low heat, melt the butter.  Increase heat to medium (no higher), briefly rewhisk egg mixture and pour it into pan.  Sprinkle the chives and onions over the top.

~Step 2.  Be prepared to work quickly.  Grab the pan with your dominant hand, and, via tilting the pan at various angles in conjunction with lifting the pan on and off the heat, cook the omelette for 45-60 seconds, and stop immediately when the surface is still slightly-creamy and shiny.

~Step 3.  Remove the pan from the heat.  With the aid of a spatula fold the left and right sides of the omelette up and into the center.  With the aid of the spatula, fold the remaining top and bottom sides over the right and left sides to form a neat packet, about the size of the bagel.

~Step 4.  To assemble the sandwiches, slice and lightly toast the bagel.  Spread 2 tablespoons of the chive and onion cream cheese spread over the bottom of each bagel half.  Cut and arrange 3  thin slices of salmon to fit on the bottom half.  Gently place the omelette atop the salmon -- if you were wondering about that thin spot in the center of the omelette, you can stop, the bagel has a hole in the center.  Garnish with arugula leaves.  

Slice sandwiches into halves or quarters & serve ASAP:

Enjoy every dainty, delicious chive talkin' bagel bite: 

Smoked Salmon & Folded Omelet Bagel Sandwich:  Recipe yields instructions to make folded French omelettes, and, assemble smoked salmon and folded-omelette bagel sandwiches.

Special Equipment List:  1-cup measuring container; fork; cutting board; chef's knife; 8" nonstick skillet; spatula; toaster or toaster oven; butter/cream cheese spreader

Cook's Note:  So what is a frambled egg?  A funny typo?  "Frambled" is supposed to mean "a cross between a fried egg and a scrambled egg".  For fifty years I've been calling these "lazy scrambled eggs", because it is easier than making scrambled eggs.  For forty years my kids have been calling them "ugly eggs" because they are.  Ugly maybe, but  ~ Lox, Caviar & Frambled Egg Breakfast ~ is a decidedly easy and delicious way to turn ordinary into extraordinary.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)

~ Crispy Texas Steak-Chili Tacos w/Avocado Crema ~

If you're like me, an American cook with a fondness for Texican fare, you most likely have a recipe-or-seven for tacos (American-style ground beef tacos, grilled-beef tacos al carbon, shredded-pork carnitas tacos, shredded-pork tacos al pastor, chicken tacos, fish tacos, spicy Mexican ahogada-style grilled shrimp tacos, etc.).  Today I'm adding another one, and the inspiration for this one was simply for me find one more sublime way to serve my decadent Texas-style bowl-of-red steak chili.  It's also great way to serve or stretch leftover chili -- after the meat has had one-two days in the refrigerator to soak up some of the spicy sauce.

Chunky and melt-in-your-mouth tender Texas-style steak chili, made with ribeye steak, plenty of onion and garlic, and seasoned with earthy cumin plus ancho-, chipotle- and jalapeño- pepper, is at the heart of these tacos -- the unequivocal Lone Star of an otherwise typical lettuce-, tomato-, onion- & cheese-topped taco-eating extravaganza. Served on lightly-fried, corn tortillas, which pairs with the masa used to thicken the chili, a squirt of avocado crema pulls 'em all together.

Stuffing "anything beef" in a tortilla is a cowboy tradition. 

Mexicans have been eating what we Americans call tacos for thousands of years -- they've been stuffing, rolling and/or wrapping freshly-made and leftover ingredients, whatever they had on hand or available to them, into corn or flour tortillas since the tortilla was invented.  That said, the Mexican landscape (desserts, tropics, mountain ranges and grasslands) varies greatly, and, no different than our own United States, Mexican cuisine varies from region to region.  Depending on where your eating food stuffed into a tortilla in Mexico, fillings include charcoal grilled, pan-fried or stewed concoctions of beef, pork, chicken, seafood and/or vegetables.  All of Northern Mexico is beef country and the idea of heaping "anything beef" into or onto a tortilla for breakfast, lunch or dinner is a cowboy tradition.  I'm pretty certain some cowboy, somewhere, had to have ladled his steak chili out of of his cast iron skillet into a tortilla or three and ate his dinner taco style.

Ingredients are listed in order of assembly.  Taco-eating etiquette: never overstuff a taco -- make three instead of two.    

For my over-the-top steak-chili tacos (listed in order of assembly):

12  corn tortillas, lightly-fried as directed below

corn or peanut oil, for frying tortillas

sea salt, for sprinkling on fried tortillas

2-2 1/2  cups shredded jalapeño Jack cheese (2-3 tablespoons per taco)

4 cups Texas-style steak chili, steaming hot (1/3 cup per taco)

1  cup thinly-sliced then diced red onion (2 tablespoons per taco)

2-2 1/2  cups shredded iceberg lettuce (2-3 tablespoons per taco)

1  cup "coined" ("slice into coins") grape tomatoes (4-6 coins per taco)

1  cup recipe for my 4-ingredient ~ Spicy Avocado Crema: Avocado, Crema & Sriracha ~

1 cup (16 tablespoons) avocado, scooped from 2 Hass avocados

6  tablespoons Mexican crema

1 tablespoon Sriracha sauce  

1/4 teaspoon sea salt

Whiz together in a mini-food processor until smooth.

~Step 1.  To fry the corn tortillas, remove the fryer basket from the deep-fryer, then preheat oil to 375°.  Using a pair of taco tongs, fry tortillas one-at-a-time, 40-45 seconds.  Do not over-fry the tortillas -- you want them to be crispy, yet pliable, not tortilla-chip-crunchy, at assembly time. Remove from fryer, place in a medium baking pan that has been lined with 2-3 layers of paper towels.  Lightly sprinkle with sea salt the moment each tortilla comes out of the the oil.

~Step 2.  To assemble the tacos, place two or three tacos on a plate (a small bed of lettuce underneath helps to keep them from sliding around.  Sprinkle 2-3 tablespoons shredded jalapeño jack in the bottom of each tortilla, followed by about 1/3 cup steaming-hot chili (if the chili is hot, it will melt the cheese for you).  Top chili with a few red onions, followed by 2-3 tablespoons shredded lettuce and 4-5 coined grape tomatoes.  Add a drizzle of avocado crema -- they're finished and you're ready to eat.

By the time the tacos are assembled, the steaming hot chili will melt the shredded jalapeño Jack cheese for you:

The perfect amount of everything in a perfect taco:

Crispy Texas Steak-Chili Tacos w/Avocado Crema:  Recipe yields 12 Texas steak chili tacos/4-6 servings/2-3 tacos per serving.

Special Equipment List:  deep-fryer w/oil heated according to manufacturer's specifications; taco tongs; baking pan; paper towels; cutting board; chef's knife

Cook's Note:  A similar version of tacos can be made by substituting my ~ Hatch Green Chile Chili with Pork and White Beans ~ for the steak chili.  Native to Northern Mexico, chili verde (green chili) is a slow-simmered, broth-based stew made with pork butt, green chile peppers, onions and a variety of herbs and spices.  For a citrusy tang, lime juice is typically squeezed over each portion just prior to serving, and, other versions include tomatillos for more tang, and, a deeper, more complex flavor.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)

~ Steak My Day: Texas-Style Bowl-of-Red Steak Chili ~

About this time every year, as soon as the frost is on the pumpkin so-to-speak, a pot of chili is simmering on my stovetop.  There's nothing to think about.  The first frost, the pot comes out. Chilly weather requires chili.  This year I'm making my version of what Texans hang their cowboys hats on:  steak chili.  It's decidedly different from my Wendy's copycat ground beef chili con carne, hatch green chile chili with pork and white beans, white-out white chicken 'n corn chili, slow-cooker sweet potato and ground beef chili, and, Cincinnati-style chili.  

As the Texans say, I'm in the mood for a "bowl-of-Texas-red". 

What does a bowl-of-Texas-red consist of?  The short-version the foodie authorities give is: tender, fork-tender stewed chunks or slices of beef steak, swimming in a spicy, masa (corn flour)-thickened cumin and chile-pepper-laced deep-red sauce made from dried red chiles and/or red chile pepper -- amongst purists, tomato products are frowned upon, but beans 100% disqualify it from steak-chili status. Personally, I find that to be a backwards argument, since, on the long cattle drives, the chuck wagon, which had no refrigeration, was not stocked with perishables. Fresh tomatoes were not on board (I cannot vouch for sun-dried tomatoes, which were available), but, dried beans most certainly were.  I can't imagine not using them.

Texas steak chili, the legislated official state dish, is said to have been invented in San Antonio (the part of Texas I am most familiar with).  As any Texan will tell you, if you're not Texas born, you're not preparing the real-deal -- I can live with that, I've never wanted to be from Texas.

What do I know about making authentic Texas steak chili?

Simmer down.  Enough to be pretty kick-ass dangerous.  

Texas chili is essentially a chile-flavored beef stew -- that's how it was explained to me by the woman and friend who taught me how to make it.  Antoinette (Toni) was Mexican-American and hailed from San Antonio.  Toni made her Texas beef chili using chuck roast.  I'm making my Texas steak chili using ribeye steak.  Both have the requisite marbling which will render fork-tender meat, with the latter producing a chunked, rather than shredded end result -- the choice is yours.

Toni seasoned her beef chili using a head-spinning quantity of whole, dried chiles that were pulverized into a powder and mixed together with other native-to-Mexican-cuisine spices.  She had access to them here in my state of Pennsylvania, because her relatives mailed them to her.  I save tons of time (and eliminate the mess) by purchasing three pre-ground pepper powders -- ancho (made of dried poblanos), chipotle (made of dried and smoked jalapeños), and, jalapeño.  

Toni added a scant amount of tomato paste, to achieve the requisite acidity to pull off any good chili recipe, and admitted (to me) that even in Texas, many of the best cooks sneak it in undetected.  I hit upon adding diced fire-roasted tomatoes a few years ago and never looked back -- they melt into the sauce, and seriously, improve the Lone Star State's steak chili.  Simmer down.  You don't want 'em in there?  Leave 'em out and get on with it -- don't yap about it here.

6 1/2-7 pounds nicely-marbled boneless ribeye steak, trimmed of excess fat and fat pockets, cut into 3/4"-1" cubes (6 1/2-7 pounds meat after trimming) (Note:  True.  I often purchase an entire tenderloin of beef to make this chili.  It is the pinnacle of chili-eating decadence and excellence.  My family affectionately refers to it as "chili mignon".) 

1-1 1/2  pounds 1/2"-diced yellow or sweet onion (about 6 cups diced onion)

8  large garlic cloves, minced (about 6 tablespoons minced garlic)

6  tablespoons corn oil

1  teaspoon sea salt, for lightly-seasoning onions, garlic and beef

2  14 1/2-ounce cans, diced fire-roasted tomatoes, undrained (optional)

Mel's Dry-Spice Blend for Texas-Style Chile, stirred together as directed below

32  ounces beef stock

1  12-ounce bottle beer (12-ounces additional beef stock may be substituted for beer)

6  tablespoons masa harina

For the dry spice blend:

4  tablespoons ancho chile powder*

1  tablespoon chipotle chile powder*

1  teaspoon jalapeno chile pepper*

1  tablespoon Mexican-style chili powder*

4  tablespoons ground cumin

2  tablespoons Mexican-style oregano

1  tablespoon garlic powder

1/2  teaspoon ground cloves

2  teaspoons unsweetened cocoa powder

2  teaspoons sugar

1  tablespoon salt

* Note:  CHILE:  Spelled with an"e", refers to the fresh or dried plant or pod or fruit of any member of the pepper family.  CHILI:  Spelled with an "i", refers to soups, stews and/or sauces made with fresh or dried chile peppers (like chili con carne). CHILE POWDER:  When spelled with and "e", means it's a powder made from one or more dried chiles exclusively.  This is sometimes referred to or sold as POWDERED CHILES, or CHILE BLEND (if it contains more than one kind of chile powder). CHILI POWDER:  When spelled with an "i" means it's a mixture of dried spices (example:  cumin, garlic, onion) and chile powder, meaning:  the manufacturer added spices to the chile powder or a blend of chile powders.

~Step 1.  Heat the oil, in a wide-bottomed 14" chef's pan w/straight-deep sides, over medium-high heat.  Add the onion and garlic.  Sprinkle with the 1 teaspoon of salt -- just enough to lightly season.  Sauté, using a large slotted spoon or spatula to stir occasionally, until light-browning starts, the beginning stages, mostly with the bits of garlic, about 9-10 minutes.  

~Step 2.  Add the beef.  Continue to sauté, and stir occasionally, then adjust heat to simmer rapidly, so the beef cooks in its own juices, until a slight coating of liquid remains in the bottom of pan and light-browning is at the beginning stages, about 30 minutes -- this is a marvelous method for cooking the beef cubes without searing in the beginning.

~Step 3.  Add the fire-roasted tomatoes and give the mixture a good stir. Add the dry spice blend, all of it at once, and stir again, to thoroughly combine.  Add the beef stock and beer.  Adjust heat to a rapid simmer, then lower the heat to a gentle simmer and continue to cook, stirring occasionally and more frequently towards the end, 30-45 minutes.  

~Step 4.  Sprinkle in the masa, stir, and continue to simmer 15 additional minutes, stirring regularly. Turn the heat off, cover the pan, and, allow the chili to steep, 2 hours prior to serving, to allow flavors time to marry.  

Note:  As with many things, if you've got the refrigerator space, refrigerate overnight, return to room temperature, reheat and serve the next day.  This is a truly extraordinary recipe.

Set a spell, take your shoes off.  I'll get out the pot passers...

... we'll slobber over Jack & Texas-tea-style chili nachos:

Or a Texas steak-chili taco w/avocado crema or two:

Steak My Day:  Texas-Style Bowl-of-Red Steak Chili:  Recipe yields 4 quarts chili.

Special Equipment List:  cutting board; chef's knife; 14" chef's pan w/straight, deep sides & lid (capacity of 7-8-quarts); large slotted spoon or spatula

Cook's Note: Cornbread is often served with a bowl-of-Texas red. That said, choose between my divine recipes for ~ Triple-Corn Jalapeño Cornbread ~, or, ~ Triple-Corn Jalapeño Corn Muffins ~.  Bread is bread.  Muffins are muffins.  You choose your favorite. 

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)

~ Steak My Day: Texas Steak Chili Seasoning Blend ~

While store-bought seasoning packets are indeed convenient, they are loaded with salt and miscellaneous preservatives we can all do without.  It's why I make my own.  Prime examples with respect to Tex-Mex fare are taco seasoning and fajita seasoning.  If you're curious about the difference between those two, you can read about it here -- it's more than just a little bit of this and a little bit of that.  Back in the latter '70's, thanks to a close girlfriend from San Antonio, Texas, I was able to come up with an all-purpose seasoning for Texas-style beef or steak chili too.

What does a bowl of Texas beef or steak chili consist of?

The short-version the foodie authorities give is: tender, fork-tender stewed chunks or slices of beef steak, swimming in a spicy, masa (corn flour)-thickened cumin and chile pepper laced deep-red sauce made from dried red chiles and/or red chile pepper -- amongst purists, tomato products are frowned upon, but beans 100% disqualify it from steak-chili status. Personally, I find that to be a backwards argument, since, on the long cattle drives, the chuck wagon, which had no refrigeration, was not stocked with perishables. Fresh tomatoes were not on board (I cannot vouch for sun-dried tomatoes, which were available), but, dried beans most certainly were.

Me, Toni & an all-purpose spice blend for Texas-style chili.

Texas chili is essentially a chile-flavored beef stew -- that's how it was explained to me by the woman and friend who taught me how to make it.  Antoinette (Toni) was Mexican-American and hailed from San Antonio.  Toni made her Texas beef chili using chuck roast.  I'm making my Texas steak chili using ribeye steak.  Both have the requisite marbling which will render fork-tender meat, with the latter producing a chunked, rather than shredded end result -- the choice is yours.

Toni seasoned her beef chili using a head-spinning quantity of whole, dried chiles that were pulverized into a powder and mixed together with other native-to-Mexican-cuisine spices.  She had access to them here in my state of Pennsylvania, because her relatives mailed them to her.  I save tons of time (and eliminate the mess) by purchasing three pre-ground pepper powders -- ancho (made of dried poblanos), chipotle (made of dried and smoked jalapeños), and, jalapeño.  

Toni added a scant amount of tomato paste, to achieve the requisite acidity to pull off any good chili recipe, and admitted (to me) that even in Texas, many of the best cooks sneak it in undetected.  I hit upon adding diced fire-roasted tomatoes a few years ago and never looked back -- they melt into the sauce, and seriously, improve the Lone Star State's steak chili.  Simmer down.  You don't want 'em in there?  Leave 'em out and get on with it -- don't yap about it here.

For the dry spice blend:

4  tablespoons ancho chile powder*

1  tablespoon chipotle chile powder*

1  teaspoon jalapeno chile pepper*

1  tablespoon Mexican-style chili pepper*

4  tablespoons ground cumin

2 tablespoons Mexican-style oregano

1  tablespoon garlic powder

1/2  teaspoon ground cloves

2  teaspoons unsweetened cocoa powder

2  teaspoons sugar

1  tablespoon salt

* Note:  CHILE:  Spelled with an"e", refers to the fresh or dried plant or pod or fruit of any member of the pepper family.  CHILI:  Spelled with an "i", refers to soups, stews and/or sauces made with fresh or dried chile peppers (like chili con carne). CHILE POWDER:  When spelled with and "e", means it's a powder made from one or more dried chiles exclusively.  This is sometimes referred to or sold as POWDERED CHILES, or CHILE BLEND (if it contains more than one kind of chile powder). CHILI POWDER:  When spelled with an "i" means it's a mixture of dried spices (example:  cumin, garlic, onion) and chile powder, meaning:  the manufacturer added spices to the chile powder or a blend of chile powders.

Use 2 tablespoons per every pound of beef or steak.

Steak My Day:  My Texas Steak Chili Seasoning Blend:  Recipe yields 1 cup seasoning blend.

Special Equipment List:  measuring spoon; 1-cup capacity jar w/tight-fitting lid

Cook's Note:  My recipe for ~ Steak My Day:  Texas-Style Bowl-of-Red Chili ~ cannot be denied as anything less than extraordinary.  It has overwhelming received the real-deal seal of approval from family, friends and tailgate guests from the Lone Star State.  Topped with a dollop of crema and squirt of lime, then served with jalapeño Jack nachos or classic cornbread, this is a recipe you'll be proud to have in your repertoire and serve to your guests.  Trust me on this one.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)

~ Apple, Candied Pecan & Cheesecake Bundt Cake ~

Spice is always nice, but, let's all admit, when the cool weather hits, the aroma of spices baking in the oven or braising on the stovetop simply smell better -- they go from smelling mouth-wateringly good to ethereal.  In this over-the-top moist, tender, calories-be-damned cake you'll find a batter loaded with loads of diced tart apples and candied pecans sandwiched in between two slightly-sweetened cream cheese, cheesecake-esque layers.  The spice is right too: apple pie spice --

My grandmom used it, mom used it & I adore it:  apple pie spice.

Cheese-cake & candied pecans in their apple cake was my idea. 

For the cheesecake filling layers:

16  ounces cream cheese, at room temperature, very soft

1/2  cup sugar

2  large eggs

For the apple & candied-pecan cake batter:

1  cup vegetable oil

1 1/2  cups sugar

3  large eggs, at room temperature

1  teaspoon pure, all-natural apple extract

1  teaspoon pure vanilla extract

2  cups unbleached, all-purpose flour

2  teaspoon apple pie spice

2  teaspoons baking powder

1  teaspoon baking soda

1/2  teaspoon sea salt

4  ounces candied pecans, diced, a scant 1 cup diced pecans

4  cups peeled and diced apples, about 3 apples

no-stick cooking spray, for preparing bundt pan

For the cream cheese glaze & candied topping:

4  ounces cream cheese, at room temperature, very soft

2  cups confectioners' sugar

2  teaspoons butter-rum flavoring

1  teaspoon pure vanilla extract

2  tablespoons milk, plus 1-2 teaspoons more, if necessary

4  ounces candied pecans, ground, for sprinkling on cake

~ Step 1.  In a medium bowl, on medium, then medium-high, then high-speed of hand-held electric mixer, beat the cream cheese, 1/2 cup sugar and 2 eggs together until smooth, about 1 1/2 full minutes.  Set aside.

~Step 2.  In a large bowl, on medium-high mixer speed, beat the wet ingredients:  the oil, 1 1/2 cups sugar, 3 eggs and extracts, about 1 full minute.  Set aside.  In a medium bowl, stir together the dry ingredients:  the flour, apple pie spice, baking powder, baking soda and salt.  Set aside.

~Step 3.  Using a chef's knife, small dice the candied pecans.  Peel and medium dice the apples.  Place apples and pecans in a medium bowl. Add and toss the apples and pecans with 4 tablespoons (1/4 cup) of the spiced flour mixture.  Set aside.  Tossing the apples and pecans with a bit of the flour keeps them from settling to the bottom of cake as it bakes.

~Step 4.  To mix the cake batter, add the flour mixture to the oil and egg mixture.  Beat over medium mixer speed until thoroughly combined and a thick batter forms, about 1-1 1/2 minutes. Remove mixer.  Using a large rubber spatula, fold in all of the the apple pecan mixture.

~Step 5.  Generously spray a 12-cup bundt pan with no-stick spray. Spoon 2 1/2-3 cups of batter into the bottom.  Give pan a few shakes to evenly distribute the batter.  Using a second spoon, dollop half of cream cheese filling over batter.  Do not shake pan.  Spoon another 2 1/2-3 cups of the batter over the cream cheese mixture, using the spoon to gently spread the batter over the cream cheese mixture and into the sides of the pan.  Dollop the last half of the cream cheese filling over the batter.  Spoon the last 2 1/2-3 cups of the batter over the top of the cream cheese filling, once again, spreading the batter into the sides of pan.

~ Step 6.  Bake on center rack of preheated 350º oven, 52-55 minutes, or, until puffed through to the center and a cake tester inserted in several spots comes out clean.  Remove from oven and place on a wire rack to cool, in pan, 30-45 minutes, prior to gently inverting onto wire rack and cooling completely 3-4 hours.

To prepare the cream cheese glaze & candied pecan topping:

~Step 1.  To prepare the cream cheese glaze and pecan topping, if you have a small, "mini" food processor, now is the time to use it.  Place the remaining 1/2 cup chopped, toasted pecans in the work bowl and using a series of 25-30 rapid on-off pulses, process them to small bits and pieces.

~Step 2.  In a food processor fitted with steel blade, place cream cheese, confectioners' sugar, butter-rum flavoring, vanilla extract and 2 tablespoons milk.  Starting with 5-10 on-off pulses and then with motor running, process for 25-30 seconds until smooth and drizzly.  If necessary, through feed tube, add 1-2 teaspoons additional milk, until desired consistency is reached.

~ Step 3.  When cake has cooled completely, and with the cake on the wire rack: holding your hand 4"-6" above the surface of the cake and moving it (your hand) back and forth, in a slow, steady stream, drizzle glaze over cake, while turning the wire rack about 1/4" with every back-and-forth drizzle, until all the glaze is gone. While glaze is still moist/sticky, sprinkle the ground candied pecans evenly over the top. Allow glaze to dry (stiffen up) a bit prior to transferring cake to a serving plate, slicing and serving cake, about 1 hour or overnight.

Moist, tender apple & crunchy candied pecan cake...

... sandwiched between two creamy cheese-cake-esque swirls:

Apple, Candied Pecan & Cheesecake Bundt Cake:  Recipe yields 16-20 rich-as-heck servings.

Special Equipment List:  hand-held electric mixer; cutting board; chef's knife; vegetable peeler; large rubber spatula; 12-cup bundt pan; cake tester; wire cooling rack; mini-food processor; food processor

Cook's Note:  Best described by me as "an extremely moist, banana and pineapple, cinnamon 'n spice cake containing toasted pecans and topped with cream cheese frosting", this absolutely scrumptious cake concoction is impossible for me to resist.  It's simply irresistible.  If you're like me, when you hear "bananas and pineapple", you likely say "that sounds tropical, akin to the Caribbean islands, more than it does Southern."  That's because it is: ~ Charmingly Southern: Hummingbird (Bundt) Cake ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)

~ Spanish-Style Garlic-Lovers Shrimp & Pappardelle ~

While pasta is not an ingredient any of us foodies would off-handedly associate with Spain or Spanish cuisine, it has been incorporated into their diets.  It's not commonly found on restaurant menus, but, in their home kitchens, it is used as an occasional substitution for Spain's claim-to-fame staple, rice, in some of their dishes.  Gambas al ajillo (gam-bus alla-jheero), is one of Spain's most popular tapas dishes, my personal favorite tapas, and, from the moment I tasted it, I knew it could be turned into an extraordinary Italian-pasta meets Spanish tapas main-course.

Gambas al ajillo is a Spanish classic, and, relatively speaking, it is pretty easy to make at home. It is also an example of a "ración" ("family-style meal") turned into one of Spain's most popular pub-grub tapas.  Sweet shrimp are sautéed on the stovetop (in a seasoned 10" terra cotta "cazuela" (ka-sway-la) -- a glazed, earthenware skillet shaped similar to a straight-sided chef's pan) in a goodly amount of Spanish olive oil that has been infused with lots of garlic (shaved and/or minced) and a sprinkling of sliced small red chiles, to taste, for heat. When the shrimp are just short of being cooked through, about 3 minutes, a splash of sherry vinegar, plus a pat of butter to finish off the sauce get added, and the dish, complete with the oily garlic-sauce and a parsley garnish goes on the table.  The dish is served ASAP, family-style, in the cazuela, with plenty of grilled rustic bread slices for sopping up the garlicy oil.

Pappardelle is a broad, 3/4"-wide flat ribbony pasta shape.  While this pasta is traditionally served with rich, thick heavy sauces, it handles the rich, highly-flavored chile-garlic-oil of gambas al ajillo perfectly. Typically, pappardelle is made with an egg-based dough, which renders it richer and fluffier.  The wide surface area of the ribbons render it very absorbent and sturdy, which means pair perfectly with the succulent extra-jumbo shrimp.

When a Spanish tapas dish meets Italian pasta, magic happens.

For the shrimp:

2  pounds extra-jumbo shrimp (16-20 count), peeled, deveined, tails left on (32-40 shrimp)

1/2  teaspoon baking soda

1/2  teaspoon sweet, smoked Spanish paprika

1  teaspoon sea salt

1  1/4  cups high-quality extra-virgin olive oil, preferably Spanish, divided thoroughout recipe, 1/4 cup for tossing into shrimp and spices, 3/4 cup for infusing with the garlic and chile peppers

8-10  large whole garlic cloves, very thinly sliced

4  small red chile peppers, super-thinly sliced

1  tablespoon sherry vinegar

1  tablespoon salted butter, for stirring into finished dish

1/4  cup minced fresh parsley leaves, for garnish

rustic bread slices, toasted or grilled, for accompaniment

For the pasta:

12-16  ounces egg pappardelle pasta, cooked al dente, cooking time to be determined by package directions

1  tablespoon sea salt, for seasoning pasta water

~Step 1.  In a large bowl, using a large spoon, toss the shrimp with the baking soda, Spanish paprika, sea salt and 1/4 cup olive oil. Set aside at room temperature.  Slice the garlic cloves and the chile peppers, placing them in a small bowl as you work.  Add the remaining 1 cup olive oil to the garlic and chiles and set aside, to steep, at room temperature, 1 hour.  During this hour, stir the shrimp a few times.

~ Step 2.  Place the garlic-chile pepper-oil in a 3 1/2-quart chef's pans.  Heat over low heat, until garlic is softened, very fragrant, ever-so-gently sizzling and moving around in the pan by itself, but not browning, 8-10 minutes. The garlic and chile peppers "slow poach", in that, both soften and release their flavor without browning (which renders both bitter).  Turn heat off and cook pasta as directed in next step.

Note:  When preparing classic gambas al ajillo, you would not turn the heat of now.  You would add the shrimp, briefly cook them, and finish the dish -- a process that takes less than 5 minutes. In order for the shrimp to be tender and succulent when the finished pasta dish is taken to the table, the pasta must be ready and waiting for the shrimp the moment they are finished.

~Step 3.  In a 4-5-quart stockpot, bring 3 quarts of water to a rolling boil and add the salt.  Add the pappardelle.  Adjust heat to a steady simmer and cook until al dente.  In the case of my papparadelle, that takes 9-10 minutes.  Drain pasta into a colander then immediately return drained pasta to the still hot stockpot and place it back on the still warm stovetop.  Transfer and gently toss 6 tablespoons of the garlic-chili-oil from the skillet into the shrimp.  Partially cover the pot of pasta and finish the shrimp as directed.

~Step 4.  Adjust heat under the skillet of chile-garlic-oil  to medium-high.  Once it is hot, add shrimp and cook, stirring constantly, until turning pink, firming up and just short of being cooked through, 3-4 minutes.  (There is no big sizzle when the shrimp hit the pan. The baking soda, gives the exterior of the shrimp the signature "pop", not to be confused with "crunch" and it works magic.  DO NOT, overcook the shrimp -- they will continue to cook while butter melts, parsley gets stirred in, and, while tossing into the pasta.)   Stir in sherry.  Turn heat off.  Stir in  butter.  When butter has melted, stir in half the parsley.

~Step 5.  Add all of the shrimp and all of its flavorful oil to the pot of pasta.  Gently toss, and continue to toss, on occasion, for about a full minute, to thoroughly enrobe the pasta in the garlic-chili oil.  Portion into 4-6 shallow bowls, garnish each portion with the remaining parsley and serve immediately.

Superb, succulent, extraordinary shrimp...

... & eggy pasta enrobed in garlic-chile-oil.  Divine.

Spanish-Style Garlic-Lovers Shrimp & Pappardelle:  Recipe yields 4-6 servings.

Special Equipment List:  cutting board; chef's knife; large spoon; 1-cup measuring container; 3 1/2-quart chef's pan w/straight, deep sides; 4-5-quart stockpot; colander 

Cook's Note:  A shrimp with the tail left on is a very pretty presentation, and, depending upon the dish being served, if there is a chance the diner can enjoy the shrimp whole, it serves as a convenient "handle" -- especially if there is a sauce it can be dipped into.  There's more:  As all shrimp connoisseurs know, the last bite of shrimp (located inside the tail), is the most succulent, tasty bite of shrimp.  That said:  Whether in the home kitchen or in a restaurant, peeling shrimp is labor intensive. Leaving the tail on is an indication that the cook or chef cares about you and is serving you the best quality shrimp possible.

The only reason to remove the tail is when the shrimp, usually smaller size ones, are inclusive in the dish, meaning:  the diner needs a fork, spoon and/or knife to eat the dish.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)

~The Crispy Bits about Bruschetta, Crostini and Panini~

Bread comes in many forms.  I am of the opinion that bread IS the staff of life, and, I average one serving of bread per day.  Sans the occasional requisite soft-textured grilled-cheese sliced white, the hot-dog roll and the hamburger bun, any humble flatbread or pita pocket, along with the breakfast-y bagel and English muffin, the display here represents a sampling of my personal artisanal favorites.  Except for one, the delicate croissant, they are all firm-textured, and, by choosing the correct shape, I can make make one of three crispy Italian-style specialties.

Bruschetta (broo-skeh-tah) means "oiled slice" and comes from the word "bruscare" (broo-scar-ay), which means "to roast over coals". Bruschetta is the original garlic toast.  Traditionally, large, thick slices of firm, crusty bread are toasted over a wood fire, rubbed with plenty of garlic while they are still warm, drizzled with the finest olive oil available, sprinkled lightly with salt and pepper, then served warm.  They are classically served with freshly-picked basil, tomatoes and same-day-made buffalo-milk mozzarella, but when paper-thin slices of Italian meats, cheeses and vegetables (grilled, roasted or marinated) are added, they can turn into a hearty knife-and-fork open-faced sandwich meal.

Crostini in Italian simply means "little toast", and also means they don't always get drizzled with olive oil and rubbed with garlic.  Just like bruschetta, crostini are topped with any number of savory toppings. Unlike bruschetta, they are usually made using smaller, cylindrical-shaped breads, like a baguette. Crostini are almost always served as a snack or an appetizer before a meal, but, a basket of them can be served as an accompaniment to the meal.  That said, in the case of both bruschetta and crostini, any size, color or flavor of rustic bread can be used, as long as it has a firm texture and have a good crust -- ciabatta, focaccia, michetta, baguette or batard, and sourdough are prime examples.

Panini is the Italian word for a grilled sandwich made with the same type of firm, crusty bread (or rolls) used to make bruschetta and crostini.  "One panino, two panini" are the singular and plural forms (which derive from the Italian "pane" and Latin "panis", referring to bread), but the use of panino is uncommon and almost never used. Panini sandwiches, served hot off the grill, were traditionally filled with the same thin-sliced specialty deli-meats and cheese served with or on bruschetta and crostini (capicola, ham, mortadella, salami, soppresatta, provolone, etc.), meaning they're associated with Italian fare, but, nowadays a panini can find itself fused with any cuisine.  

A panini press is basically a double-sided contact grill that cooks both sides of a sandwich at once. Much like a grill pan, the grids of a panini press give these sandwiches their signature grill marks.  There are several good brands, in all price ranges, on the market.  My Cuisinart Griddler is about 5 years old.  It doesn't take up too much space, controls heat perfectly, and, I love it. This gadget has earned its rightful place on my kitchen counter.

Crispy bruschetta, crostini or panini -- your choice!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)

~ Grillmarked: Italian-Style Panini-Croissant-Crostini ~

Panini-croissant-crostini.  That's a lot to digest, and if you're of Italian-heritage, simmer down, lighten up, and read on before criticizing my fun-loving play on mouth-watering words.  Sandwich-press-grilled panini, full of cured Italian meats and cheese, substituting mini-croissants for the traditional rustic Italian bread (I've affectionately added the word crostini to describe them, because I serve them, crostini-style, as 3-4 bite appetizers), are crowd-pleasing snacks that get gobbled up at a tailgate party faster than beer flows at a fraternity house.  While crusty, firm-textured rustic-type breads make marvelous panini, I am here to tell you, if you've never made a panini using a light and airy buttery-rich croissant, you are missing out on one of the best panini-sandwich-eating experiences of your life -- every savory bite literally melts in your mouth -- the croissant is cottony enough inside and crackly enough outside to produce extraordinary results.

A bready bit about Italian bruschetta, crostini & panini:

Bruschetta (broo-skeh-tah) means "oiled slice" and comes from the word "bruscare" (broo-scar-ay), which means "to roast over coals".  Bruschetta is the original garlic toast.  Traditionally, large, thick slices of firm, crusty bread are toasted over a wood fire, rubbed with plenty of garlic while they are still warm, drizzled with the finest olive oil available, sprinkled lightly with salt and pepper, then served warm.  They are classically served with fresh basil, tomatoes and buffalo-milk mozzarella, but when paper-thin slices of Italian meats, cheeses and vegetables (grilled, roasted or marinated) are added, they can turn into a hearty knife-and-fork open-faced sandwich meal.

Crostini in Italian simply means "little toast", and also means they don't always get drizzled with olive oil and rubbed with garlic.  Just like bruschetta, crostini are topped with any number of savory toppings. Unlike bruschetta, they are usually made using smaller, cylindrical-shaped breads, like a baguette.  Crostini are always served as a snack or an appetizer before a meal, or, an accompaniment to the meal.  That said, in the case of both bruschetta and crostini, any size, color or flavor of rustic bread can be used, as long as it has a firm texture and have a good crust -- ciabatta, focaccia, michetta, baguette or batard, and sourdough are prime examples.

Panini is the Italian word for a grilled sandwich made with the same type of firm, crusty bread (or rolls) used to make bruschetta and crostini.  "One panino, two panini" are the singular and plural forms of the word (which derive from the Italian "pane" and Latin "panis", referring to bread), but the use of panino is uncommon and unused nowadays.  Panini sandwiches, served hot off the grill, were traditionally filled with the same thin-sliced specialty deli-meats and cheese served with or on bruschetta and crostini (ham, mortadella, salami, provolone, etc.), meaning they were associated with Italian fare, but, nowadays a panini can find itself fused with any cuisine.  

A panini press is basically a double-sided contact grill that cooks both sides of a sandwich at once. Much like a grill pan, the grids of a panini press give these sandwiches their signature grill marks.  There are several good brands, in all price ranges, on the market.  My Cuisinart Griddler is about 5 years old.  It doesn't take up too much space, controls heat perfectly, and, I love it. This gadget has earned its rightful place on my kitchen counter.

The meat, cheese, condiments & how-to assemble tips:

With the bread or rolls in hand, find a market with a selection of high-quality cured Italian meats -- trust me, there are a lot of options in every large market, some at the deli-counter and some prepackaged. Choose 3-5 of your favorites plus provolone cheese (mozzarella is typically not put on an Italian panini).  Ask the person at the counter to slice the cold-cuts as thin as possible -- just short of falling apart. If the meat is sliced too thick, the panini sandwiches will be texturally off balance -- too chewy and dense.  The traditional order atop the bread:  a thin coating of butter or a creamy, smooth, flavorful sandwich spread, a cheese slice, the meat(s), soft leafy greens and/or herbs, and (optional) onion, roasted red pepper, or, a pickled vegetable or veggie mixture.

My favorite combo for 8, 3" snack-sized sandwiches or 16 appetizers, listed in order of assembly:

1/2  cup my recipe for Balsamic Mayonnaise:  The Other Italian Dressing*   

8  small 3" croissants, a total of about 9 ounces

8  slices provolone cheese folded in half, 1 full-round slice per sandwich

16  slices dry salame, 2 slices per sandwich

24  slices hot sopresatta, 3 slices per sandwich

8  slices mortadella w/pistachios, 1 per sandwich

32 wispy slices dry-aged hot capicola, 4 per sandwich 

a few, 6-8-10, baby arugula leaves per sandwich  

* For dressing:  In a small bowl, combine 1/2 cup mayonnaise, 1 tablespoon balsamic vinegar, 1/4 teaspoon each:  garlic powder, onion powder and Italian seasoning blend. Refrigerate 1 hour, to allow flavors time to marry.

~Step 1.  Slice each mini-croissant in half horizontally, then slather each half (both top and bottom and bottom halves) with 1 generous teaspoon of the balsamic mayonnaise.  Take one slice of provolone cheese, fold it in half (to form, essentially, two pieces) and place it on the bottom of the croissant.

~Step 2.  Place 2 slices of the dry-aged salami, 3 slices of the sopresatta, and, 1, carefully-folded-to-fit slice of mortadella atop the cheese on each panini-crostini.  Finish by placing 4 wispy pieces of the capicola on top, followed by about 8-10 baby arugula leaves and put the top on each of the sandwiches.

~Step 3.  Spray grill grids of panini press, top and bottom with no-stick cooking spray.  Close  grill and preheat to medium-high on grill-panini setting.  When green light turns on, place 2-4 mini-croissant-crostini on hot grill grids.  I'm demonstrating two, because it is easier to photograph -- four will easily fit, six in two rows of three can be achieved.

~Step 4.  Place the top of the press on the sandwiches. Firmly, but gently, using the press's handle, press down on the sandwiches for 30-45 seconds.  You are NOT trying to squish the sandwiches, but, you are trying to put just enough pressure on them to steam and crisp the bread a bit.  Let go.  Allow sandwiches to grill 3-4 minutes, until cheese is oozing and bread is crispy.  If they don't look perfect, they're perfect.

Transfer from grill, wait 1-1 1/2 minutes, slice on a diagonal...

... & serve, as is & unembellished, as the star of any party:

Grillmarked: Italian-Style Panini-Croissant-Crostini:  Recipe yields 16 appetizers, or, 8 snack-sized sandwiches.

Special Equipment List:  small bowl; spoon; cutting board; chef's knife; panini contact-grill; thin spatula; serrated bread knife

Cook's Note:  When it comes to making panini, the best thing to do is be creative, meaning:  test grill-pressed sandwiches using ingredients that 100% that appeal to you.  I would never have created my own ~ Roasted-Chicken Caesar-Salad Focaccia-Panini ~ without one or two experiments.  They don't call it 'wichcraft for no reason. Concocting a well-constructed sandwich is a serious undertaking.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)

~ Buttery Rum and Raisin Croissant Bread Pudding ~

A humble bread pudding is the perfect use for past-its-prime bread, and, in my kitchen, next to a French baguette or batard, I believe buttery croissants to be perfect foil for flavor-laced eggy custard.  In fact, croissants make such superb bread pudding, if I know I've got guests coming for the weekend (especially during the tailgate and holiday season), I purposely buy croissants two or three days ahead of time, just to be able to serve it as a sweet treat with breakfast or brunch.

Croissants, split in half, w/raisins sandwiched in between...

... swimming in a butter-rum & vanilla custard.  Yum.

6  large, 2-3-day old croissants, about 10-ounces

1 1/2 cups raisins

4  extra-large whole eggs

8  extra-large egg yolks

3  cups whole milk

2  cups cream

1 1/4  cups sugar

1/2  teaspoon sea salt

1  tablespoon each: butter-rum flavoring and pure vanilla extract

~Step 1.  In an 2-quart measuring container or a large bowl, using a hand-held egg beater, whisk together the extra-large eggs, egg yolks, milk, cream, sugar, salt, butter rum flavoring and vanilla extract.  Set aside.

~Step 2.  Spray a 13" x 9" x 2" casserole dish with no-stick cooking spray. Slice croissants through their centers horizontally.  Arrange the bottoms of croissants in the bottom of casserole.  Sprinkle the raisins over the croissants in the casserole, then place the tops on the croissants.  Slowly pour the custard mixture over the croissants.  Set aside for 45 minutes, to allow croissants time to soak up custard.  During this 45 minutes, occasionally press down gently on the tops of the croissants, and, use a small ladle to drizzle custard over their tops too.

~Step 3.  Cover the top of the casserole with aluminum foil.  Using a sharp paring knife, poke 12-16 holes in the foil (this will allow steam to escape).  Bake, covered, on center rack of preheated 325º, 45 minutes.  Remove the foil, lower the oven temperature to 300º and continue to bake until custard is just set, about 35-40 minutes.  Remove from oven snd place on a wire rack to cool about 30-40 minutes or longer, prior to slicing and serving warm or at room temperature.

Buttery croissants bake up puffy & beautiful every time:

It serves up pretty-as-a-picture slices too:

With no need for sugary sauce or whipped cream on top:

Buttery Rum and Raisin Croissant Bread Pudding:  Recipe yields 12-16 servings

Special Equipment List:  2-quart measuring container; hand-held egg beater; 13" x 9" x 2" casserole; small ladle; aluminum foil; paring knife wire cooling rack

Cook's Note:  To make use of same-day-baked and ready-for-prime-time croissants, serve my recipe for ~ Chick Flicks and Curry-Chicken-Salad and Croissant Sandwiches ~.  Laced with Madras curry powder, plump, sweet raisins, and, celery and cashews for salty crunch, it's simply perfect for brunch or lunch.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)

~ Time for Tapas: Spanish-Style Garlic-Lovers Shrimp ~

A small portion of any hot or cold, savory edible that can be eaten in just a few bites, forkfuls or slurps.  Here in America, we call them "snacks".  In Spain they're called "tapas".  Like the American snack, anything can be a tapas if eaten in a small enough portion.  In Spain, tapas is a style of eating, and going out for tapas is one of their most popular activities.  When going out for tapas, you're not going out for dinner (although, if you eat enough tapas, they can be the equivalent of a meal).  You start out eating tapas and finish eating tapas, meaning, tapas is not a starter to a meal.  I describe it as going out for "drinks and snacks" -- skipping dinner so to speak.

What to expect when eating in a tapas bar or restaurant:

In Spain, dinner is usually eaten between 9:00 PM and 12:00 Midnight.  After work, it is common practice to meet at a bar for "tapas", "drinks and snacks", then go home to relax and go back out for a late dinner.  Historically, pre-19th Century, tapas were small complimentary offerings served by innkeepers at the bar to patrons, or in the rooms of travelers.  Most innkeepers couldn't write and most travelers couldn't read, so, tapas offered a sample of the dishes available from the kitchen that evening.  Nowadays, it is very common for small bars to keep 8-12 tapas in warmers for customers to eat while drinking -- sometimes they are free, other times the cost is minimal.

How to order tapas in a tapas bar or restaurant:

There is a protocol for ordering tapas too.  In many establishments tapas are only served at the bar, not at the tables.  If this is the case, what you will be able to order at the table are "raciónes" ("large, shared plates"), a collection of small dishes brought to the table on a platter.  The Spanish word for this style of tapas eating is "tabla".  Whether seated at the bar or at a table, don't order too many tapas at once  -- the tapas are already prepared, meaning, there's little wait time and ordering 5-6 could bring too many to you at same time.  Another reason:  Rolling tapas carts typically pass by tables so diners can pick items that appeal to them as the carts "walk by".

Gambas al ajillo (garlicy shrimp sautéed in garlicy olive oil) = one of & perhaps Spain's most popular tapas.

Gambas al ajillo is a Spanish classic, and, relatively speaking, it is pretty easy to make at home. It is also an example of a "ración" ("family-style meal") turned into one of Spain's most popular pub-grub tapas.  Sweet shrimp are sautéed on the stovetop (in a seasoned 10" terra cotta "cazuela" (ka-sway-la) -- a glazed, earthenware skillet shaped similar to a straight-sided chef's pan) in a goodly amount of Spanish olive oil that has been infused with lots of garlic (shaved and/or minced) and a sprinkling of sliced small red chiles, to taste, for heat.  When the shrimp are just short of being cooked through, about 3 minutes, a splash of sherry vinegar, plus a pat of butter to finish off the sauce get added, and the dish, complete with the oily garlic-sauce and a parsley garnish goes on the table.  The dish is served ASAP, family-style, in the cazuela, with plenty of grilled rustic bread slices for sopping up the garlicy oil. 

2  pounds extra-jumbo shrimp (16-20 count), peeled, deveined, tails left on (32-40 shrimp)

1/2  teaspoon baking soda

1/2  teaspoon sweet, smoked Spanish paprika

1  teaspoon sea salt

1  1/4  cups high-quality extra-virgin olive oil, preferably Spanish, divided thoroughout recipe, 1/4 cup for tossing into shrimp and spices, 3/4 cup for infusing with the garlic and chile peppers

8-10  large whole garlic cloves, very thinly sliced

4  small red chile peppers, super-thinly sliced

1  tablespoon sherry vinegar

1  tablespoon salted butter, for stirring into finished dish

1/4  cup minced fresh parsley leaves, for garnish

rustic bread slices, toasted or grilled, for accompaniment

~Step 1.  In a large bowl, using a large spoon, toss the shrimp with the baking soda, Spanish paprika, sea salt and 1/4 cup olive oil. Set aside at room temperature.  Slice the garlic cloves and the chile peppers, placing them in a small bowl as you work.  Add the remaining 1 cup olive oil to the garlic and chiles and set aside, to steep, at room temperature, 1 hour.  During this hour, stir the shrimp a few times.

~ Step 2.  Place the garlic-chile pepper-oil in a 3 1/2-quart chef's pans.  Heat over low heat, until garlic is softened, very fragrant, ever-so-gently sizzling and moving around in the pan by itself, but not browning, 8-10 minutes.

~Step 3.  Increase heat to medium-high.  Add shrimp and cook, stirring constantly, until turning pink, firming up and just short of being cooked through, 3-4 minutes.  Stir in sherry.  Turn heat off.  Stir in  butter.  When butter has melted, stir in half the parsley.  Portion into desired-sized serving bowls.  Serve immediately with garlic sauce drizzled over the tops.  Garnish each with remaining parsley.

What this dish is, what it is not, &, troubleshooting tips:

Troubleshooting Tips from Mel:  Prepared as directed, this dish renders some of the most tender, succulent shrimp you will ever eat.  Do not confuse this process with deep-frying because it IS NOT. The garlic and chile peppers "slow poach", in that, both soften and release their flavor without browning (which renders both bitter).  There is no big sizzle when the shrimp hit the pan. The baking soda, gives the exterior of the shrimp the signature "pop", not to be confused with "crunch" and it works magic.  DO NOT, DO NOT, DO NOT overcook the shrimp -- they will continue to cook while the butter melts, the parsley gets stirred in, and, on the trip to the table.    

Serve ASAP garnished w/toasted bread for sopping up sauce:

Savor every superb, succulent, extraordinary shrimp: 

Time for Tapas:  Spanish-Style Garlic-Lovers Shrimp:  6 tapas-size servings @ 5-6 shrimp per serving.

Special Equipment List:  cutting board; chef's knife; large spoon; 1-cup measuring container; 3 1/2-quart chef's pan w/straight, deep sides

Cook's Note:  Cóctel de camarónes. That's Spanish for cocktail of shrimp.  If you're a fan of Southwestern spice, but never tasted a shrimp cocktail prepared Mexican-style, I recommend giving this Southwestern twist on the classic a try -- plump, tender, poached (sometimes lightly-grilled) shrimp, swimming around in a citrusy, tomato, cilantro and spicy-hot sauce, containing diced avocado, cucumber, onion and jalapeño. : ~ Mexican-Style Shrimp Cocktail (a Salad in a Glass) ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)