Barbecued Pulled Chicken

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Well, I found my blogging britches...sort of.  But they are in dire need of some cleaning and repairs.  Actually, I could use a fresh new pair for a new look, but I'll have to make do for now.  One would think with summer vacation underway, I would have more time to blog.  Not!  Twice this week I had intentions to write this post, but instead I was busy with, "Mom, what are we going to do today?" and "Mom, can we paint my room?" and "Mom, we need new clothes" and "Mom, can we brush the dogs' teeth?"(--say what? Yeah, we have two dogs).  Not to mention driving to and from friends' houses and soccer practice (yep, still going) around a town where it seems that every other street is either blocked or closed due to construction and a weekend festival going on (grrr--sorry for the venting)!  And it probably didn't help that any free time that I did have it was spent with my nose in a book-- Gone Girl by Gillian Flynn is a twisted good read.

Anyway, here I am sharing a recipe because I need to, I want to, and because it is really darn good!  You know that I am a big fan of smoked meats.  But sometimes that whole process of smoking can be quite labor intensive (which is why I usually make it in large batches and freeze it).  However, this recipe is not.  Tender, dark chicken leg quarter meat is smoked with wood chunks instead of logs.  The whole cooking process takes about an hour, unlike the 9 to 11 hours that other smoked meats can take.  Bonus for a weeknight dinner or when you just want to enjoy all the outdoor weekend festivities.  Pile up the finished product on some good homemade or bakery buns and serve with some creamy coleslaw, a few chips or even some sweet summer corn-on-the-cob.  This is a meal fit for a king-- the king of the house for Father's Day that is!

Sunday Dinner

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Leek, Cheddar and Guinness Dip

Whiskey Glazed Corned Beef

Colcannon

Glazed Carrots

Guinness Caraway Rye Bread

Chocolate Guinness Caramel Cake

Raise your hand if you have tossed back a few green beers this weekend.  My hand is not raised.  Yes I do have a little Irish in my blood, but I'm not one to party in to the wee hours with the leprechauns. However, I will certainly take the opportunity to enjoy a Sunday meal full of some Irish and Irish-American classics.

I have shared a caraway rye bread recipe before, but this one takes that flavor to a whole new level with the addition of Guinness in lieu of plain old water.  It adds a rich chocolate/coffee essence and it gives the dough a deeper, almost amber color.  

Warm with a slather of some good Irish butter (like Kerrygold) is the way to serve this bread.  But it is just as good to snack on at room temperature or to use for some leftover corned beef sandwiches.

Sunday Dinner one year ago

Sunday Dinner two years ago

Sunday Dinner three years ago

Fried Shrimp Po-boys

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{and other good eats for Mardi Gras}

At first look you might think to yourself, "Nicole, are you really posting a recipe about a sandwich?" I get it, but this is no ordinary "meat- mayo- throw in a few crisp veggies" sandwich.  This, my dear readers, is a po-boy.  A rather humble, but very satisfying sandwich from the streets of New Orleans.  From the meats to the condiments, the variations are endless. The one element that holds the contents of every incarnation of the po-boy is the bread.

The classic New Orleans French bread is crusty on the outside with a soft and tender interior.  It is sturdy enough to hold up to the packed fillings, yet tender enough so you don't have to dislocate your jaw to eat it.  Of course, I can't find that kind of french bread up in these parts, so I make my own.  I have linked the recipe for the rolls below. Y'all, come on! It really is an easy recipe.

Now for the meat.  I chose fried shrimp this time around because it is something we all enjoy.  I bathe the shrimp in buttermilk first before dredging it in a seasoned cornmeal mixture.  Once fried to golden perfection, I place them on a wire rack set over a paper bag to allow the excess oil to drain.  This helps keep the coating nice and crispy.  (Just watch out for passers-by who might sneak a hot shrimp or two. Get-outta-here!)

Where are we now?  Bread-- ✔.  Shrimp-- ✔.  Now comes the creamy, spicy condiment that brings this bad boy together.  It is my version of a mayonnaise based Rémoulade with a spicy Creole twist.  I use a combination of Dijon mustards and horseradish for a Creole mustard-like taste.  The only other po-boy fixings you need are a little shredded lettuce, tomato, and maybe a squeeze of lemon along with a good dash of hot sauce.  Slice, slather, stuff, and then sink your teeth into this regional favorite.  Serve it with the Mardi Gras Slaw and maybe a few potato chips on the side. As far as what beverage to serve, let me suggest a bottle of Abita beer to help wash it all down.  Mmm... Let the good times roll!!

Looking for more good eats for Mardi Gras??  

New Orleans Beignets

Mardi Gras King Cake

Catfish Fingers with Tomato Tartar Sauce

Pickled Shrimp

Popcorn Shrimp

Shrimp Beignets

New Orleans French Bread

Submarine/Po-boy Rolls

Hushpuppies

Turkey and Sausage Gumbo

Southern Fried Chicken

Cajun Chicken and Sausage Jambalaya

Red Beans and Rice

Low Country Boil

Grillades and Grits

Creole Cabbage Salad

Mardi Gras Slaw

Shrimp Bisque

Coconut Cream Pie

Lemon Icebox Pie

Browned Butter Pecan Tart

Buttermilk Tart

Mississippi Mud Cake

Oatmeal Praline Ice Cream

Old Fashioned Coconut Sheet Cake

Southern Caramel Layer Cake

Southern Chocolate Pound Cake

Southern Pound Cake

Game Day Food

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It is the week of the run-up to the Big Game on Super Sunday.  Everyone wants something good to eat while watching the game, the commercials, or just talking at a party.  I am reaching back into the Galley Gourmet archives for some of my favorite foods for game day indulgence.  I'll start with the mains today, list some great snacks and appetizers on Thursday, then round out the roundup with some killer desserts on Friday.  Ditch the supermarket veggie tray and get after it!

For sandwich lovers...

Buffalo Chicken French Dip

Italian Beef Sandwiches

Italian Steak Sandwich

Italian Sub Sandwiches

Sloppy Sophisto Joes

Stromboli

When you need to feed a crowd...

Beef Chili

Turkey and Sausage Gumbo

Red Beans and Rice

And on to the grill for those of you in warmer climes (or brave cold weather grillers)...

Hickory Smoked Beef Brisket

Barbecue Chicken Kebabs with Bacon Rub

Hickory Smoked Pulled Pork

Shrimp Burgers

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It is kind of weird when you hear the word "burger" used for a sandwich containing anything other than ground beef or maybe turkey.  It just falls on the ears a little funny.  Look, I wasn't about to call this sandwich a ground shrimp patty sandwich, so shrimp burger it is.  After you taste it, you most likely won't care what it's called.  You will take another bite, then several more after that, all the while tasting something different and delicious in every bite.

Like the Ultimate Steakhouse Burger, I prefer a burger that is thick and meaty.  To get that thickness, I use a full two pounds of shrimp to make six burgers.  I add a little mayo for fat and flavor before adding an extra egg along with the breadcrumbs for a good binder.  This keeps the burger from falling apart while retaining a moist and tender texture.  Lemon juice is obligatory when shrimp is on the table, but I also like to add a splash of sherry to accentuate that sweet shrimp flavor.

I like to serve them sandwiched between toasted whole wheat hamburger buns with a thick slice of tomato and a nice dollop of tartar sauce.  Although I am not normally a fan of cold lettuce on a hot burger, I find that some shredded romaine lettuce adds a satisfying crunch. 

Whole Wheat Hamburger Buns

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Standing on the homemade soapbox again... I have already shared with you my go-to recipe for homemade hamburger buns, but every once in a while a burger recipe comes along that calls for something a little different.  That something arrives in the form of these beautiful whole wheat buns.

Normally I like to share with you the base recipe before sharing the adaptations, but since it is burger season, I am going backwards.  Like the white flour hamburger buns, I enrich this dough with an egg.  It provides good structure and texture.  Rather than using sesame seeds or poppy seeds, I stay on theme with the whole wheat and sprinkle the buns with a little wheat bran.  

Sweet, nutty, and 100% whole wheat (o.k. a little potato "flour"), these are a healthy and most certainly tasty alternative to a plain bun.  Perfect for burgers, but a great bun for sandwiches too.

Now, about that burger...

Strawberry Dijon Mustard

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With all the ripe strawberries at the market, it was time to make this fun spin on the classic condiment.  The sweet berries paired with good Dijon mustard make for a unique taste bud tickling tandem. My favorite way to use it is on a roast chicken sandwich piled with sliced cucumbers, baby greens, and a few pickled red onions.  It is equally delicious with cheese and crackers.  A good Saint-André or a mild goat cheese pairs nicely.

*One note-- when I make this mustard, I make sure to pat the sliced strawberries dry between paper towels.  This removes some of the moisture, allowing the mustard to keep in the refrigerator for a longer period of time.  Otherwise, you will wind up with a soupier strawberry mustard, but it will still be good.

Sloppy Sophisto Joes

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We have had a wet Spring here. Good for the grass, but not good for the grill or my craving for beef between a bun.  The first time I made these they were good, but they just needed something.  I made a big batch, so I put the rest in the freezer for a quick weeknight meal.  When it was time pull out that frozen batch, I warmed it on the stove and kept tasting it trying to figure out what was missing.  

It turns out that the meat mixture wasn't missing anything, but the sandwich was.  I like texture, not just flavor in my food so the meat sauce in a bun just wasn't doing it for me.  My husband and son suggested onions and mustard.  That helped it a bunch, but it still needed something.  My son suggested one more thing--bread and butter pickles.  I gave him a funny look.  Unfortunately, I lost my taste for bread and butter pickles after eating too many at "Happy Hour" as a kid, but I do keep them in the house for the rest of the family.  Seeing as how he was right about the onions and mustard (a little mayonnaise doesn't hurt either) I went with it.  End result-- "winner winner weeknight dinner" and I can now enjoy bread and butter pickles again!

This freezes beautifully, so make a double batch.  Also, make sure you use a sturdy bun to sandwich the "sloppy" meat sauce.  I use my White Bread recipe and shape it into 6 big buns.  I highly recommend you do the same.  

Italian Steak Sandwich

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The snow has finally melted and probably stayed away for good (seven months), so it was high time to bring the grill out of hibernation and fire it up.  One of the first things to make was this little beauty.  Utilizing the Roasted Red Pepper and Gorgonzola Dip and the Caramelized Onions, you too can make this incredible sandwich!  Synergy--it's a real life buzzword! 

This is the Italian Steak Sandwich-- a Tuscan-style sandwich with a base of lean steak grilled to pinkish medium rare perfection, sliced, and tossed with a seasoned oil.  Then it is layered with greens, onions, and the Roasted Red Pepper and Gorgonzola Dip.  It is all sandwiched between grilled Ciabatta rolls.  

The original recipe called for watercress, but I thought the peppery flavor of arugula would pair nicely with the meaty steak flavor.  The original recipe did not call for onions, but I added caramelized red onions to add a note of sweetness to round out all the strong and savory flavors.  These changes made for one delicious sandwich that I can't wait to make again.

White Bread

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I make almost all my own bread.  I make bagels, foccacia, challah, country loaf, pita bread, kaiser rolls...the list goes on.  But this is the one that I probably make the most-- the classic white sandwich bread.  It is a soft and light textured bread that is just perfect for toast, croutons, and of course, sandwiches.

I love the whole art of making bread--the science involved engages the left brain, the creativity brings the right brain into the mix--o.k., I also make it because it makes my house smell really good!  Any way I look at it, I know that making my own bread is a beautiful and rewarding experience.  With the rising price of commodities and food, it is a cost-effective reason as well.  A loaf of bread made at home costs a fraction of a bakery or store bought loaf, especially if you buy the ingredients in bulk. 

If you have never made your own loaf, do not be intimidated.  Like anything new, it just takes a little practice. I have even taught a 5th grade class how to make this bread and they loved it. Especially the part where I ran home, baked it, and brought it back to school for everyone to have a slice of warm, freshly baked bread with a slathering of butter:)  The only real trick is to get the moisture level right.  In the winter, the air is cold and dry, so a little more water might be needed and it might take the dough a little bit longer to rise.  In the summer, the air is warm and humid, so a little more flour might be needed.  I can usually tell that my dough has the right ratio of water and flour when the dough is just sticking to the bottom of the mixing bowl and the sides are clean. The most important thing to remember is to not add too much flour.  Doing so will result in a dry and dense loaf.  The addition of butter, sugar, and potato flour really give the bread a wonderful flavor with out being overly sweet and rich.  It slices beautifully and tastes delicious.