June 14, 2018

Zucchini Slice with Turkey and Chorizo



Ingredients:
2 cups finely shredded zucchini, drained
1 Vidalia onion, chopped
1 1/4 cup cooked, cubed turkey breast (can sub chicken)
2 oz thinly sliced Spanish chorizo, cut into 1/4 inch pieces
2 oz crumbled goat cheese
5 eggs
1/2 cup olive oil
1 cup flour
2 teaspoons baking powder
salt
freshly ground black pepper


Directions:

Note: this part can be made ahead of time and refrigerated.

Squeeze dry zucchini if needed. Saute the onion and zucchini in a skillet using a small amount of olive oil until the onion is translucent and any water has evaporated. Remove from heat and allow to cool to room temperature.  (I actually did this step, cooled it and added the cut up meat and cheese to the container earlier then did the batter-making, adding the meat/veggie mixture part at dinnertime)

Preheat oven to 350. Spray with cooking spray or grease an 8x8 inch pan.  Set aside.


In a large bowl, mix together the eggs, oil, flour and baking powder until pancake-like batter forms. Fold in the zucchini, onion, turkey, chorizo, cheese, and spices.

Pour into prepared pan. Bake 45 minutes or until fully cooked (just few dry crumbs when a toothpick is inserted in the center) and golden brown on the bottom. Allow to sit in the pan for 10 minutes on a wire rack before slicing and serving.


My thoughts:
This recipe is great for using up leftovers (I just used leftover marinated boneless, skinless turkey breast but rotisserie chicken would work too), summer vegetables (I have a ton of Vidalia onions and zucchini right now) and some chorizo for oompf in a reasonably quick way. I bought the chorizo when I was trying out Amazon Fresh awhile back but any store or deli that sells fancy Spanish or Italian meats should have it. Capicola would also make a good choice.

It's sort of based on the old school Betty Crocker/Bisquick "Impossible Pie" where you mix a bunch of ingredients (ground beef and some spice packet generally) and Bisquick to make an "impossible" pie where it magically forms a crust and topping. It's also similar to zucchini slice which I came across when reading an Australian book which is a sliced zucchini pie/bread type thing*.

Anyway, after adding turkey and chorizo it is basically a whole sandwich in square form. It's just as simple as a baked frittata but a little more substantial and different. I think it would be great as a brunch dish or a light lunch or dinner. We had it for dinner (I prepped some during the day to speed up dinner making) with just some veggies/fruit for a side as it is practically a whole meal unto itself.

The texture of this dish is surprising and very, very good. It is light and fluffy like a souffle yet still moist and tender.

*I made a version of zucchini slice with Old Bay a couple of years ago if you are interested

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June 04, 2018

Baltimore-style Fried Oyster Po'Boys





Ingredients:

for the oysters:
2 pints oysters
1 1/3 cup self-rising cornmeal mix
2/3 cup flour
1/4 cup Old Bay (low sodium okay)
canola oil for frying

for the Old Bay remoulade:
1/4 cup mayonnaise
1 1/2 tablespoons dill relish
1 teaspoon Old Bay
1/4 teaspoon dry mustard (powder)
juice of 1/2 lemon


to serve:
sub rolls (I used  Amoroso’s club sized rolls)
sliced tomato
shredded iceberg lettuce

Directions:

For the oysters:

Heat 1-2 inches of canola oil in large, heavy-bottomed skillet. In a shallow bowl, whisk together the cornmeal mix and Old Bay. Do not add extra salt! Dredge the oysters in the mixture to thoroughly coat. Fry oysters in the oil, for about 4 minutes on each side, depending on size. Drain on paper towel-lined plates


For the remoulade: (can be made a day ahead)

Place all ingredients in a small bowl, mix together with a fork.

Assembly:

Spread the remoulade on both sides of each roll, top with lettuce. Line the roll with tomato slices and fill with oysters.

Serves: 4-6
My thoughts:
Oysters have always been a huge part of Baltimore, we had a ton of canneries in the harbor and there were even oyster pirates in the Chesapeake Bay! Local oysters (these were from Virginia) are easy to find locally and are quite affordable.

I love po'boys, especially oyster ones so I thought I'd Baltimore-fy it a bit and add Old Bay because in Baltimore, you just have to add Old Bay to anything to make it "Baltimore-style". It's true. We have Old Bay ice cream and candy here.

To make the sandwiches a little easier to eat, I used "club" rolls but you could use a full sized roll. I also used self-rising cornmeal mix which I feel gives the breading a lighter feel somehow. I don't question it. Between the Old Bay remoulade and the Old Bay batter, these po'boys are super flavorful and dare I say---slightly better than the oyster po'boys that don't have Old Bay? Sorry, New Orleans! We did give you the snowball so let's call it even.

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June 01, 2018

Knackwurst & Summer Squash Sheet Pan Supper





Ingredients:

1 lb white or Yukon Gold potatoes, peeled and cubed
2 carrots, sliced into 1/4 inch thick coins
1 Vidalia onion, cut into half-moon slices
1 1/2 teaspoons hot or sweet paprika
1/2 teaspoon celery seed
1 lb knackwurst, sliced into 1/2 inch thick coins
1 lb yellow squash, sliced into 1/4-1/2 inch thick half-moons
salt
freshly ground black pepper
canola oil

Directions:
Preheat oven to 400. Line a baking sheet with foil. Place the potatoes, onions, and carrots in a single layer. Drizzle with oil. Sprinkle with spices. Roast 10 minutes or until the potatoes are softened. Add the sausage and squash and stir to coat in spices/oil. Arrange all ingredients so they are in a single layer. Return to the oven and continue to roast 10-20 minutes or until the sausages are browned and all vegetables are fork-tender. You can briefly broil to help brown if desired, prior to serving.










My thoughts:

Late spring has been exceedingly rainy and we haven't had a chance to break out the grill once! I keep buying things to grill and then having to freeze them or think of other ways to use them up. I had bought some knackwurst at Aldi and they just sat in my fridge for ages (luckily sausages have great expiration dates!). The rain doesn't seem to be going away any time soon so one night when I was trying to put off grocery shopping I thought I'd finally make them.

I'm glad I did! Not only were the sausages tasty, this is a super simple dinner that really tasted summery despite being made entirely indoors. In-season yellow squash and Vidalia onions really helped turn it into a complete meal. The paprika and celery seed tied the flavors together and the whole thing took about half an hour. Can't beat that!

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