25 September 2014 Joyce Farms – Poultry Heaven

Joyce Farms – Poultry Heaven

September 25, 2014 By

Joyce Farms ChickensWhen Ron Joyce contacted me a few weeks back to comment about a recent chicken recipe I’d posted and to say it would have been better if I had his Poulet Rouge Fermier on hand, I admit, I was curious. Chicken just isn’t at the top of my list of proteins so I thought “how good could his chicken really be?”. The answer – fantastic.

Chicken on RotisserieRon, of Joyce Farms in Winston-Salem, N.C., is a second-generation producer who raises heritage chickens lauded in France. The breed of chicken is called cou nu – “naked neck”, considered by many top chefs to be the best tasting chicken in the world.

At Joyce Farms, the chickens live for 80 days, almost double as long as “commercial” chickens, in a spacious indoor-outdoor environment that lets them exercise their muscles, break down their fat, resulting in succulent, almost gamey meat.

I decided to make a butterflied Poulet Rouge on the grill with a bit of spice and cooked another on the rotisserie after marinating it in my ginger concoction. This was by far the juiciest, most flavorful chicken I’ve ever made and perhaps tasted. The skin was paper-thin and crispy, almost like a crackling, and the meat with moist and succulent. I’m thrilled I have two others in the freezer.

Grilled ChickenJoyce Farms’ prices start at $16 for a fresh, 2 ½ – 3-pound broiler and products are available at www.Joyce-Farms.com.

Give them a try and replace that dry, flavorless turkey with a couple of these amazing chickens for Thanksgiving, I know I plan to.

Cheers,

Veronique

Filed Under: American, Chicken, Entrees Tagged With: , , , ,
6 September 2014 Roasted Eggplant with Garlic Cumin Yogurt Dressing

Roasted Eggplant with Garlic Cumin Yogurt Dressing

September 6, 2014 By
Scored Eggplants

Scored Eggplants

I love this Roasted Eggplant with Garlic Cumin Yogurt Dressing recipe so much…especially for #MeatlessMonday when I need inspiration.

Last week, my Bracco Farms CSA was beautifully filled with various eggplants. I love eggplants but don’t cook many meals with them besides the old eggplant Parmesan favorite.

While looking at delicious-looking photos of eggplants on Pinterest (are we connected there?), I found this uber simple yet delicious recipe that will now become part of my repertoire.

Ingredients:

  • 1 medium eggplant
  • 2 Tbsp. olive oil for brushing
  • Salt and pepper to taste
  • ¼ cup Greek yogurt
  • 1 Tbsp. Extra virgin olive oil
  • 1 garlic clove, finely minced
  • ¼ tsp. ground cumin
  • ½ tsp. each salt and pepper

Eggplants with Yogurt DipDirections:

  1. Preheat oven to 375 degrees.
  2. Slice the eggplant lengthways. Using a sharp paring knife, score the cut side of the eggplant in a diagonal crisscross pattern – don’t cut though skin.
  3. Place the eggplant halves, skin side down, on a baking sheet and brush the scored sides with olive oil. Sprinkle with salt and pepper and roast for 35 minutes or until nicely browned.
  4. While the eggplant is roasting, combine the remaining ingredients in a small bowl, adjusting the seasonings to taste. Refrigerate until ready to use.
  5. Plate the roasted eggplant halves and spoon dipping sauce on them. A drizzle of extra virgin olive oil can also be added, but is optional.

Makes 2 starters or 1 entrée.

(Inspired by this recipe).

Filed Under: American, Entrees, Greek, Sides, Starters, Vegetables, Vegetarian Tagged With: , , , ,
27 August 2014 5 Easy Labor Day Weekend Dishes

5 Easy Labor Day Weekend Dishes

August 27, 2014 By

labor-day-clipart-2014-2I love a reason to BBQ and have friends over, so Labor Day is one of my favorite foodie holidays. Labor Day weekend is also a reminder that summer’s coming to an end and a perfect time to fire up the grill.

Here are 5 easy recipes ideal for any Labor Day weekend BBQs:

1.      World’s Best BBQ Sauce (slather it on everything!)

2.      Easy Baby Back Ribs (slather that BBQ sauce on these!)

3.      Slow Cooker Pork Shoulder (not technically for the grill, but tasty!)

4.      Ginger Marinated Whole Grilled Chicken

5.      Grilled Brined Pork Chops

A very safe and happy holiday weekend to all my friends and fans.

Cheers,

Veronique

Filed Under: American, Chicken, Entrees, Pork, Slow Cooker, Soups Tagged With: , , , ,
23 August 2014 World’s Best Fried Mac and Cheese

World’s Best Fried Mac and Cheese

August 23, 2014 By
Fried Mac & Cheese
Fried Mac & Cheese

One of the dishes I made for this year’s FryFest is a new recipe – fried mac & cheese. I used my Cabot Creamery Seriously Sharp Cheddar Mac N Cheese recipe as the base for this decadent dish. I know these treats are tyically served in a ball shape, but since I was also doing Arancini, rice balls, I opted for squares and really liked the look of them.

Was it the healthiest food option? Clearly not. Is it okay to sample a piece or two once a year? I believe so – all in moderation. The crunchy, deep golden exterior is a perfect match to the creamy, cheesy interior. I served this dish with a simple marinara sauce for dipping, but it’s delish on its own.

Ingredients:

Cut Cold Mac & Cheese
Cut Mac & Cheese

½ stick (4 Tbsp.) butter

  • 4 Tbsp. all-purpose flour
  • ½ tsp. each, ground nutmeg, salt and pepper
  • 4 cups whole milk or light cream
  • 1 cup heavy cream
  • 4 cups freshly grated Cabot Seriously Sharp Cheddar
  • 1 pound tubular pasta (I use Delverde Tortiglioni) boiled 2 minutes less than directed on the packaging, drained
  • 4 large eggs
  • 2 cups Italian breadcrumbs
  • 1/2 cup Panko breadcrumbs
  • Vegetable or peanut oil, for frying
    • Mac & Cheese Components
    Mac & Cheese Components

    Directions:

    1. Place butter in a large, heavy saucepan and melt over medium heat. Add flour and cook for about 2 minutes, whisking constantly. Season with nutmeg, salt and pepper.
    2. Stir the milk (or light cream) and the heavy cream into the butter/flour mixture and bring to a simmer. Reduce heat to medium-low and cook for 5 minutes, whisking frequently.
    3. Add the cheese, a handful at a time, and stir until fully incorporated.
    4. Add the drained pasta to the cheese sauce and mix well.
    5. Add cheesy pasta to a lightly greased 13×9 baking dish, cool, cover and refrigerate for 8 hours or overnight (what I did).
    6. Using a wide spatula, unmold the cold mac and cheese from the pan and place the rectangle on a cutting board. Cut the mac and cheese into 2-inch squares, place on a baking sheet and freeze for 2 hours.
    7. In a small bowl, whisk the eggs.
    8. In a shallow dish, combine both bread crumbs.
    9. Dip squares into the egg mixture then dredge in breadcrumb mixture.
    10. Fry mac and cheese squares for 3-4 minutes in 350 degree oil in either a large Dutch oven or in an electric fryer in batches. Drain on paper towels and serve hot.

    Makes about 24 squares.

    Filed Under: American, Cheese, Entrees, Pasta, Sides Tagged With: , ,
    18 August 2014 2nd Annual FryFest

    2nd Annual FryFest

    August 18, 2014 By

    Fried Mac & Cheese

    Fried Mac & Cheese

    The second installment of FryFest is behind us. Much like the 2013 FryFest, this year’s all-fried event was held on a beautiful late summer day.

    This year, we fried a few of last year’s favorites along with new items. Here’s what my brother-in-food, Danny Chin of Eat with Dan, and me served our 13 guests:

    Finger Food

    Corn Dogs – Veronique

    Arancini (Rice Balls) – Veronique

    Spring rolls -Danny

    Fried Ravioli – Veronique

    Poutine – Veronique & Danny

    Fried Onion Rings – Veronique & Danny

    Danny Chin Making Spring Rolls

    Danny Chin Making Spring Rolls

    Entrée

    Fried Chicken – Danny

    Fried Mac & Cheese – Veronique

    Dessert

    Fried Oreos – Veronique & Danny

    Fried Candy Bars – Veronique & Danny

    Zeppolis – Veronique

    The corn dogs were super with a light batter of flour and corn meal giving the dogs a slight crunch with a hint of sweetness.

    The Arancini might have been my favorite with a creamy risotto interior and golden brown crunchy exterior. Perfect way to use up leftover risotto.

    Danny’s spring rolls are always a hit and I loved watching him roll over 60 rolls in less than 30 minutes.

    Fried raviolis, or as my St Louis friends call them, toasted ravs, were a nice munchies, especially with homemade tomato sauce.

    Fried Chicken

    Fried Chicken

    For my poutine, I know this will be sacrilegious to my folks in Quebec, I ordered cheddar cheese curds from Ellsworth Cooperative Creamery in Wisconsin. More on those folks in a future post. My handcut fries were double-fried for a perfect balance of creamy inside and crispy outside – yum.

    Fried onion rings were a bust this year, bad revision to last year’s yummy rings.

    THE fried chicken – absolutely delicious. My pal Danny smartly chose drumsticks, thighs and some tenderloins. For me, it’s all about dark meat and the overnight buttermilk bath combined with the seasoned flour coating made for a juicy, flavorful and crispy delicacy – well done my friend!

    Fried mac & cheese – yes, it’s slightly irresponsible, health-wise, but so darn tasty. I made my extra cheesy macaroni and cheese recipe for this and will do full instructions in a future post. Guest at the dinner who works with local restaurants told me I should help out some restaurants with their version after tasting mine!

    Fried Oreos and bite size candy bars went into a simple, slightly sweet batter. Super tasty and a recipe will come soon – I promise.

    Fried Oreos

    Fried Oreos

    I’d made my super easy Zeppolis last year and made them again as they were a hit. For a fun touch, I used brown paper sandwich bags, added powdered sugar to them and place 2-3 hot Zeppolis inside for each guest to shake and eat without sharing.

    It was a fun night which is now followed by tons of dieting and exercise, of course. I couldn’t have done it without Danny and my friend Lisa who was a huge help with the a la minute frying.       

    Have you liked Eat with Dan on Facebook? Have you followed him on Twitter? Do it now for drop-dead gorgeous food photos.

    Cheers,

    Veronique

    Filed Under: American, Canadian, Cheese, Chicken, Chocolate, Desserts, Entrees, Food & Wine Events, Sides Tagged With: , , , , , ,
    18 August 2014 Corn and Lima Bean Succotash

    Corn and Lima Bean Succotash

    August 18, 2014 By

    SuccotashIn New Jersey, we have some of the best corn to be found anywhere. Farm stands and various stores offer sweet Jersey corn from late summer into the fall and I enjoy finding new ways to savor it.

    One new way used farm-fresh corn this weekend was by making an easy succotash with lima beans, basil and bacon (can omit bacon if going meatless). The dish can be made the day before serving and simply reheated.

    Ingredients:

    • ¼ pound slab bacon, roughly chopped
    • ½ medium Spanish onion, chopped
    • 2 garlic cloves, finely chopped
    • 4 ears of corn, kernels cut off
    • 1 large jalapeno pepper, seeded and finely chopped
    • 1 (10-oz) package of frozen baby lima beans, thawed
    • 2 Tbsp. sherry vinegar
    • ¼ cup chopped basil
    • ½ tsp. each salt and pepper

    Directions:

    1. In a large frying pan, cook the bacon over medium heat until crisp, about 4 minutes. Keeping the fat in the frying pan, drain the bacon on paper towels and reserve for later use.
    2. To the bacon fat in the frying pan, add the onion and cook over medium heat until softened, about 5 minutes. Add the garlic and cook for an additional minute. Add the corn, jalapeno and lima beans and cook until vegetables are tender, about 7 minutes, stirring occasionally. Stir in vinegar, basil, and salt and pepper. At this point, the succotash can be stored in an air-tight container in the refrigerator for a day.
    3. Serve succotash with crispy bacon.

    Makes about 3 cups.

    Note: To make this dish meatless, simply omit the bacon and sauté the vegetables in 3 tablespoons of vegetable oil.

    Filed Under: American, Sides, Vegetables, Vegetarian Tagged With: , , ,
    11 August 2014 Make-Ahead Tomato Gazpacho

    Make-Ahead Tomato Gazpacho

    August 11, 2014 By

    GazpachoThis weekend, I hosted a group of wine lovers and was pondering what to serve as a quick amuse-bouche that would scream “SUMMER”. Jersey tomatoes came to mind and I opted to serve a tasty gazpacho with a grilled shrimp sprinkled with Pork Mafia Memphis Mud rub blend. It’s a killer little dish that can be prepared the day before the party.

    Ingredients:

    • 6 ripe tomatoes, cut into chunks
    • ½  large English cucumber (seedless) – peeled cut into chunks
    • 1 red bell pepper, cut into chunks
    • 2 garlic cloves, smashed
    • 1 cup water
    • 1/3 cup olive oil
    • 2 Tbsp. sherry vinegar
    • 1 tsp. sea salt
    • ½ tsp. each black pepper and hot sauce
    • Cilantro leaves for garnish (optional)
    • Grilled shrimps for garnish (optional)

    Directions:

    1. In a food processor or blender, combine all the ingredients EXCEPT the two garnishes. Process until the mixture is liquefied, about 2 minutes.
    2. Pour the mixture through a sieve into a large measuring cup or any other container that can be refrigerated. Chill until ready to serve, up to a day in advance.
    3. Pour the cold soup in serving dishes and sprinkle with sea salt. Add a cilantro leaf and a shrimp, if using.

    Makes about 3 cups of gazpacho.

    Cheers,

    Veronique

    Filed Under: American, Soups, Spanish, Starters, Vegetables, Vegetarian Tagged With: , , ,
    14 July 2014 Snacking on Radishes

    Snacking on Radishes

    July 14, 2014 By

    RadishesWhen I was a young kid, my grandma used to pull radishes out of her garden, wash them, place then in a jar full of water and store them in the fridge for snacking when my sister and me visited. Just loved pulling that jar of radishes that had likely once been a peanut butter jar and munch on one or two of the peppery little guys.

    Today, I’m not sure how many kids would actually think radishes are a cool snack, but I hold fond memories of them and just this week started that tradition again with beautiful radishes that were included in my Bracco Farms CSA box.

    Happy snacking!

    Veronique 

    Filed Under: American, Vegetables Tagged With: , ,
    11 July 2014 Elegant Key Lime Tart

    Elegant Key Lime Tart

    July 11, 2014 By

    Key Lime TartThis weekend, I was invited to brunch at a friend’s summer home. Since I’m the known baker in my group, I was asked to bring dessert when I inquired as to what I could bring.

    To some, that might be an inconvenience, for me, having an excuse to bake is super.

    Key Lime Tart 2Since it was a gorgeous warm day and my local grocer had key limes, I decided to make my Zesty Key Lime Tart which always gets good reviews. To switch things up a bit, I opted to use my new 14 x 5 tart pan with a removable bottom. It turned out so cute and I even did fancy meringue piping which looked darling.

    Funny how switching up a pan can totally change the whole presentation of a dessert. By the way, I used the exact same measurements as for my round tart version.

    For an easy and very summery dessert, give this tart a try.

    Cheers,

    Veronique

    Filed Under: American, Desserts, Eggs, Fruits Tagged With: , , ,

    5th Annual Food & Wine Chickie LobsterFest

    July 8, 2014 By

    LobsterThis past weekend, I hosted my annual Lobsterfest on one of the nicest evenings of the season. I must be living well as I got cloudless skies and 75 degree weather.

    This year, I started our meal with one of my favorite summer shareable dishes, simply-grilled bread with a spread of sheep’s milk ricotta drizzled with good Greek olive oil, red pepper flakes, lemon zest and salt and pepper. It could also be made with farm-fresh cow’s milk ricotta. It’s light and flavorful – a winning combination.

    Ricotta Spread

    Ricotta Spread

    My starter was a crisp, ice-cold wedge with blue cheese dressing then topped with yellow chopped tomatoes and crispy bacon. While not very original, my guests commented on how great the super cold salad was on a warm evening.

    The main course, of course, was Maine lobsters. My guy sets up a giant pot over a propane-fueled burner and we cook the crustaceans outdoor preventing my home from smelling like a seafood market for days – I highly recommend this technique if you can swing it.

    Wedge

    Wedge

    I’ve shared the perfect way to boil lobsters in the past (Lobster Boiling 101), it’s an oldie but a goodie. I served my 2 1/2 pound lobsters simply with Basmati rice right out of the steamer and my family’s prized Lemon Butter Sauce.

    For dessert, and to continue with the Maine theme, I made a Crumb Top Blueberry Pie – what a gorgeous and delicious pie!!! I’ll be fixing this again over the summer as it was simply outstanding.

    Blueberry Pie

    Blueberry Pie

    All in all, it was a great summer night spent with dear friends that reminded me a bit of summers spent in Maine during my youth. It’s making me look forward to going to the Maine shore in a couple weeks even more.

    Cheers,

    Veronique

    Filed Under: American, Cheese, Desserts, Entrees, Fruits, Seafood, Sides, Starters Tagged With: , , , ,
    « Previous Page
    Next Page »