Jam Session

Toasts with Chicken-Liver Mousse and Shallot Jam 

"Mommy, that lady just bought liver…chicken liver!"

Indeed I did, kiddo.

This recipe comes from one very folded, dog-eared page in an old Food & Wine magazine. I come across it now and then, usually on sleepless nights, when I am unable to find any of Curtis Stone's Take Home Chef reruns to numb my exhausted, yet restless mind. This recipe is one that intrigued me more for the shallot jam than the liver mousse, but figured I wanted the entire experience.

Last Call

Shandygaff Beer Cocktail

Besides too many cookbooks and a few boxes of recipes, I have a few old food magazines that have weighed me down over the years, as I've lugged them from state to state, apartment to apartment. Some dog-earred pages feature amazing photographs, some appear to mark mouth-watering dishes, and others are just dated, yet nostalgic, pictures that remind me of Grandma's stuffing or what green bean casseroles and lasagna's used to look like.

I spent a long weekend on Long Beach Island, NJ this past Labor Day, the sort of unofficial end to summer, and toted a few of these magazines with me in the hopes of making a little something from one of them. What transpired was a refreshing beer cocktail along with a juicy, peanuty chicken satay, a supposed favorite of travelers visiting The Flame Tree Restaurant in Muri, Rarotonga, an island in the Cook Islands in the South Pacific (well, according to the October 2004 issue of Bon Appetit magazine). 

The marinade requires a mix of acidic and savory ingredients, a wonderful way to tenderize and flavor the slivered chicken breasts. The chicken marinates for an hour, while covered in the fridge, and is then skewered and placed on the grill. While on the grill, the skewers begin to give off a sweet, fresh gingery smell; in your mouth, all the flavors come together- the ginger, the peanut, even a subtle hint of garlic-in a well-balanced, bright, tangy mix.

Chicken Satay with Peanut Sauce

The peanut sauce was not as thick as those I have made in the past, but was still a delicate, nutty dressing for the chicken. With water and coconut milk called for, it's not heavy, yet provides a light, caramel-colored compliment to not only the chicken, but brown rice, vegtables, or even salad, whatever you choose to serve along with the dish. This makes a great main dish or quite a few appetizer skewers, perfect for easy outdoor grilling. It's also a wonderful introduction to this style of food, if you've never had it.

And to wash it all down? For those of you who have had your fill of beers this summer, sometimes a fun little addition can breathe new life into your standard brew. Herein lies is a two-ingredient beer cocktail called the Shandygaff, a refreshing drink with a bold, spicy bite. Feel free to add more ginger beer if you want more kick.

Indonesian Chicken Satay
(adapted from the October 2004 issue of Bon Appetit magazine)

SATAY SAUCE
*1 cup canned unsweetened coconut milk
*3/4 cup roasted salted peanuts
*1/2 cup water
*1/2 cup finely chopped onion
*2 Tbsp. fresh lemon juice
*2 Tbsp. soy sauce
*2 Tbsp. dark brown sugar
*2 garlic cloves
*1 tsp. crushed dried pepper
*1 tsp.fish sauce
*1 Tbsp. peanut oil

CHICKEN
*1/2 cup canned unsweetened coconut milk
*1/4 cup soy sauce
*2 Tbsp. red wine vinegar
*2 Tbsp. vegtable oil
*2 Tbsp. grated fresh peeled ginger
*4 tsp. ground coriander
*2 garlic cloves, crushed
*2 lbs. skinless, boneless chicken breast halves, cut crosswine into 1/4-inch-thick slices

*bamboo skewers, soaked in water for at least 30 minutes prior to grilling.

FOR SAUCE: Puree the first ten ingredients in a blender until the mixture is smooth. Heat oil in a heavy saucepan over medium-heat. Add sauce and simmer until thickened and reduced to 2 cup, stirring frequently. I found this takes about 6-7 minutes. The mixture also continues to thicken once off the stove and placed in a bowl, as well. This sauce can also be made one day ahead. Just over and refrigerate.

FOR CHICKEN: Combine the first seven ingredients and a large bowl. Add the chicken and toss to coat. Cover and refrigerate for one hour.

Prepare grill to medium-high heat. Thread chicken onto soaked swekers. Brush half of the remaining marinade over all the skewers and bring the other half to a simmer over low heat. Grill chicken until cooked through, turning frequently and basting with leftover, simmering marinade, about six minutes total.

Serve chicken with brown rice, vegtables or salad, with the peanut sauce alongside.

Shandygaff Cocktail
*6 ounces IPA or Pale Ale
*5 ounces ginger beer

Pour beer in a glass and slowly top off with a ginger beer (ginger beer can be found in any international aisle at the grocery store, I enjoy the Goya brand, but whatever you can find will do. Ginger ale would be a decent substitute, but you won't get the spiciness that this drink is known for.

Perfect Little Pockets



Gauva and Cheese Empanadas



A few years ago I had my first empanada at a potluck lunch (I swear, I attract potlucks. Or maybe they attract me? I just can't seem to get away from them). It was a lightly salted, crispy, pastry pocket with a steamy, sweet and cheesy filling nestled inside. At first, I couldn't place the guava, the first taste that bursts through as you bite into and shatter the outside, or even the cheese. But, hot and gooey, sweet and cheesy... I knew I wanted another and the recipe.

From small Latin-inspired restaurants in New York or here in DC, to Buenos Aires, I've now tasted some amazing empanadas. I have them for breakfast or dessert, with both traditional or unique filling combinations. I'm still waiting for Jose Andres (of DC restaurant fame) to come up with something like a mousse of baby goat and olive empanada. On a stick, dipped in cotton candy. Or gelatin. And you must hang from the ceiling to eat it. (For those who know of him, his creations are inventive.)

Regardless of what I've tasted, near and far, when making them myself I always seem to go back to Emma's traditional recipe. I have lost track of her these days, but I owe her for sharing such a no-fail, very handy recipe. Thank you, Emma! 

Guava and Cheese Empanadas

*1-2 packages of defrosted empanada rounds (I prefer Goya's package of 10, in the frozen section)
*1-2 8oz. packages of cream cheese

*1 large tin or 2 small packages of guava paste (again, I prefer Goya, for the quality and price)
*vegtable oil (or corn or canola- all but olive oil)

Begin by unwrapping and opening all ingredients. The process resembles that of an assembly line...pastry round, guava, cheese...pastry round, guava, cheese. Just a small chunk of both guava and cream cheese  towards one end of the pastry round will do, as you need to be able to fold over pastry, seal it and not worry about the filling oozing out. Sealing requires either a fork pressed all along the edge, or a crimped design using your fingers. Both seal the empanada shut, while also creating a decorative edge. You may want to run some water along the edges for extra reinforcement.

Using a large, deep frying pan, pour in enough vegtable oil to come about 1/4 or 1/2 the way up the pan. Heated on high and before the oil is smoking, begin to drop in and quickly fry the empanadas. They take about 1-2 minutes per side, flipping when they turn a golden-brown color. Some may open a bit, and some may be darker than others- its OK. Also, try not to crowd the pan (3-4 at once is best) as that will lower the overall heat of the oil and you may not acheive that crispy, crunchy texture.

Gently sprinkle with salt while they are still hot, and let cool on paper towels or brown paper bags to soak up some of the excess oil. These empanadas will last in the fridge for up to a week if properly wrapped up, or frozen, uncooked, for one to two months. An excellent make-ahead dish or to keep frozen for a quick snack, party appetizer, dinner or treat!

A Good Reason to Get in the Car

Roadtrip Pita Chips

I'm writing this as I wait for my ride down to the eastern shore of Virginia. I am headed to Machipongo, VA, or, more specifically, to my boyfriend John's, mother's home, the Green Valley Farm Bed & Breakfast, (actually for sale too, if anyone is interested) a special spot I have sadly only passed, but now get the chance to explore for the weekend. (More on the B&B soon.)

For the 4-hour trip down I quickly made some snacky roadtrip food. This is something I think I first threw together while living in Hoboken, NJ, when my roommate and I had friends over to enjoy our quaint, private backyard.

Knowing I had no chips or quick bites on hand, this appetizer came about as it was the first thing I saw in the bread basket and knowing my well-stocked spice cabinet would come in handy. I laugh becuase I use Chef Paul Prudhomme's Blackened Redfish Magic seasoning on these cut-up pita chips, yet, I don't think I have actually used it ever on fish! I happened to read an article one time where this seasoning was used, found and bought it, and it has become my magical pita chip seasoning ever since.

These are not only great in a pinch, but clearly offer peace of mind for the mindful. The pita, oil and seasoning are fresh; the chips have not been sitting in their additives and preservatives to maintain shelf-life in the supermarket for weeks or months on end, and you control the amounts of oil and seasoning to use. Be liberal and generous or let the pita soak in minimal amounts of both before putting in the oven. Either way, you've got a tasty treat worthy of a roadtrip!

Roadtrip Pita Chips

*1 Bag white or whole wheat pita bread, large size
*extra virgin olive oil
*Chef Paul Prudhomme's Blackened Redfish Magic seasoning

Preheat oven to 425º and line a baking sheet with parchment paper. Cut the pita bread in half, in half again, and then begin to cut in 1 inch triangles, squares, or the shape of your choice. Mine turn out to be isosceles triangles, parallelograms, shapes that have no names, it really doesn't matter.

Drizzle the oil evenly over the pita bread, using your hands or tongs to evenly coat the bread. Generously pour or gently sprinkle the seasoning (or the seasonings of your choice) all over the bread. Mix again with your hands or tongs to evenly coat and put in the oven for 6 1/2 to 7 minutes.

Let the pita chips cool completely before bagging them up or containing them, to prevent them from becoming soggy.

Drive safely while munching and snacking!