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Dear reader…
The following recipes are from years of putting pen to paper, or today, fingertips on a keyboard (1-2 at a time). The recipes are not just a matter of measuring, but also small anecdotes of where, when and why they were cooked. Not all recipes are invented by me, but dishes that were cooked with care, and a passion for the trade. Many of the recipes to follow have seasonal inspirations, as well as daily challenges from awesome people like yourself who were craving a specific dish.
Enjoy….
Polenta with Shrimp and Poblano Peppers
Serves 4
This dish is all about the polenta. There are numerous variations of cornmeal available.
Organic, finely ground, white, yellow, and it goes on and on. There are also instant versions, and while it’s easy to say that instant is never better than the old-fashioned, time-intensive way, I think the choice should come down to the amount of time you have available. But keep in mind that even the “instant” ones need stirring and attention or you will be left with the same raw, un-or undercooked taste that must be avoided. I happen to like regular cornmeal because when it’s done, it’s truly done. And when it’s done, it keeps its consistency much like mashed potatoes when properly cooked and finished.
In the United States, we probably think of cornmeal’s Southern roots where it is known as grits, but it is widely used in Mediterranean cooking, particularly Northern Italy where it is known as polenta. And often paired with lamb shanks in restaurants.
This dish however is spiked with poblano peppers and shrimp, more of a take on the U.S. South’s shrimp and grits, although while the two preparations are cousins, polenta requires four to five times more liquid to cook the cornmeal than is typically used for grits. The liquid can be flavorful or somewhat neutral with flavoring agents added later. This recipe is best when the polenta has reached a nicely creamy texture.
Polenta:
● 4 cups of milk
● 1 cup of heavy cream
● up to 5 cups of chicken stock, kept warm in a pot
● 1 cup grated Swiss cheese
● 1 cup creamy goat cheese
● 1 bouquet garni
● 2 cups of coarse cornmeal
In a pot bring the milk and cream to a simmer, add the bouquet garni and let it steep in the milk for 5 minutes, then transfer the bouquet to the chicken stock.
Add the polenta to the milk mixture and stir it slowly as it is resuming temperature to reach a simmer, letting the polenta simmer and become “comfortable” within the pot. It will thicken as it cooks, so add chicken stock as needed much like you do when making risotto.
Keeping it at a steady bubble/simmer requires attention or you will end up splattering hot cornmeal on your stove–or worse, yourself! Make sure you scrape the sides of the pot. I use a whisk rather than a wooden spoon because it’s more flexible.
Slowly simmer and cook the polenta, adding broth, scraping and stirring until the raw corn taste has totally disappeared and the polenta is creamy–this will take time, so be patient. It’s tedious, but worth it in the end.
Then add the cheese, adjust with salt and pepper if needed, cover and set aside.
Cover the polenta with food film and a small pour of EVOO to keep the top from “crusting”
Shrimp & Poblano Pepper Stew:
● 24 shrimp, 16-20 count size, peeled and deveined, butterflied
● 2 poblano peppers
● 4 garlic cloves, chopped
● 2 oz bacon cut into brunoise
● 1 tablespoon flour
● 1 cup chicken stock
● 1/4 cup chopped parsley
● 1 oz chopped sage
● 1 onion, peeled and chopped
● 1/2 oz paprika
● 1/2 oz cumin
● olive oil
Burn the peppers on a hot stove until the skin starts bubbling, cover with plastic wrap and let the peppers steam for 20 minutes. With a small knife, scrape off the skin, cut the peppers in half and remove the seeds. Chop the peppers into brunoise.
In a pan, heat a splash of olive oil, add the bacon along with the garlic and onions, letting the mixture render and cook for 2-3 minutes. Add the shrimp, peppers and the flour. Cook for 2-3 minutes more, then add the broth, letting the stew simmer for 2-3 minutes, then add the remaining ingredients.
Spoon a serving of polenta onto a serving bowl. Ladle a serving of shrimp stew on top of the polenta, serve.
Braised Chicken Thighs with Spinach and Chestnut Pesto
Serves 6
My childhood was lived in a semi – medium sized city/town in Denmark. I think at the time when my youth was honed, about 36,000 citizens called themselves Svendborg habitants….
This story gives an insight into chestnuts. In the middle of the town, a very large chestnut tree commanded it’s presence. It was placed in a small public park, but right in front of the police station.
Everyone knew about the chestnut tree, and it seemed to drop enough fruit/chestnuts to supply the needs of the town.
I have later in life and in my culinary career roasted plenty of chestnuts, especially toward the Christmas holidays. I love chestnuts, their nutty and chewy presence are fun to work with. They are always welcome in a sauce. etc., in this case a pesto.
This dish will braise chicken, much like a “coq au vin” but in the end finish the sauce with wilted spinach and chestnut puree/pesto.
Chestnut pesto:
● 3 lbs. chestnuts, raw in their husks/shells. Keep 1 lb. for filling/garnish
● 3 cups of kosher salt for roasting the chestnuts and garlic
● 1 whole garlic bulb
● 1/2 cup chopped parsley
● 1/2 cup basil leaves
● zest from 1 lemon
● 1/4 cup olive oil
● 1/4 cup EVOO
Spread the salt on a small – medium sheet tray, place the chestnuts in an even layer on top, but beforehand, make a cross (+) with a small knife on the top end of the chestnut, sprinkle a little olive oil on the garlic bulb and place it somewhere on the salted chestnut sheet tray.
Cook them all for 30 minutes @ 325 F. Remove from the oven, remove the peel from the chestnuts while warm, the warmer the easier. cut the garlic bulb in half and squeeze the pulp out from the bulb.
Add 2 1/3 of the peeled chestnuts into a food processor along with the garlic “meat.” Then parsley, basil, lemon zest and EVOO.
Pulse the mixture into a chunky paste, set aside.
With a knife roughly chop the last ⅓ of the cleaned chestnut, set them aside.
The Chicken:
● 12 chicken thighs, bone still inside and skin on
● olive oil for sauteing
● 3 cups of peeled pearl onions
● 1 cup of bacon slab, cut into 1/4-inch slices then into 1/4-inch pieces
● a bouquet garni
● the already cooked and chopped chestnuts
In a hot cast iron skillet, heat the olive oil. Place the chicken thighs inside to brown the skin crispy and golden brown, once brown and crisp, flip them and brown the meat side of the thigh. Remove from pan into a roasting pan.
In the hot iron pan add the pearl onions and cook in the “chicken fat” for 3-4 minutes, add the chopped chestnuts along with the bacon, let the mixture simmer/sauté/cook for another 3-4 minutes, add the veal stock.
Bring the “stew” to a simmer and soigné. Add the chicken thighs to the stew, cover with aluminum foil and place in a preheated oven @ 325F. and cook for 30 minutes.
Remove from the oven, place the chicken pieces in a serving dish/cocotte, bring the sauce/stew to a simmer on the stove, soigné the stew, Turn off the heat. Add the chestnut pesto, gently mix the pesto into the stew, season/check for salt and pepper.
Pour the “stew” over the chicken thighs and serve with the spinach.
Spinach:
● 3 lbs. fresh spinach leaves, late summer spinach is favorable
● 2 cloves of garlic, peeled and sliced
● a splash of olive oil
● 1/2 stick of butter
● juice from 1/2 lemon
● 1/2 cup grated Reggiano parmigiano
● salt and Pepper
In a hot skillet heat the olive oil to medium – hot heat, add the garlic, then the spinach one handful at the time, stir the spinach and “wilt” it in the pan, add the butter and lemon juice, season with salt and pepper, then fluff in the grated cheese. Serve
If not doing family style serving. Then place a pile of spinach on a plate, place 2 pieces of thicken on top, then ladle the chunky sauce/stew on top.
I hope I have inspired you to have a bit of fun, maybe challenge a dusty pot and pan to return to the stove. Otherwise, call 305-663-2100 for reservations.
Jan Jorgensen, Two Chefs Restaurant
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