7 “Comfort” Food

So now we come to what might be called “What do I do in winter?” section. In fact, living here in southern Ohio, I can now count on at least a few barbecue days every month of the year. But of course there are many days when that is not possible. So, having to retreat indoors, I use a collection of recipes, many derived from my pre-Green Egg days, that yield excellent results using the stovetop, oven, and microwave. In many cases, since I am preparing only 1-2 servings, I can use our toaster oven instead of our lovely Big Chill range.

7.1 Chicken

7.1.1 Chicken Wings

Elsewhere in this book, we’ve talked about cooking methodologies, in particular barbecuing and indoor grilling with the Micropro. Here, I introduce a third method (baking) and some other wing recipes. Note that since I abhor the mess (and the fat) of frying, this is my go-to indoor cooking method.

7.1.1.1 Baking

This is the basic method for baking wings. In my hands, they don’t truly replicate the best fried wings, but treated right, they are very tasty.

1. Cut wings (however many you want - most recipes call for 2 pounds) into drumettes and flats. Remove and discard the wing tips (or use them for stock).
2. Treat wings however you wish - I do recommend dredging in a mixture of 2 tbsp baking powder and 1 tsp salt before doing anything else. For basic barbecue wings, I then sprinkle with Penzey’s Barbecue 3000 rub.
3. Bake in a 400^o F. oven for about 20 minutes, until the wings appear crispy and the internal temperature has reached ~170^o F.
4. Coat with your favorite wing sauce and serve.

7.1.1.2 Homemade Buffalo Sauce

This is actually pretty easy if you have a bottle of Louisiana-style hot sauce (like Tabasco or Frank’s) on hand.

Ingredients

2/3 cup hot sauce
1/2 cup butter
1.5 tbsp white vinegar
1/4 tsp Worcestershire sauce
1/4 tsp cayenne pepper
1/4 tsp garlic powder

1. Combine all of the ingredients in either a sauce pan or microwavable container.
2. Warm on the stovetop until butter is melted. In a microwave, a minute or so on high should get the job done.

7.1.1.3 Sweet Chili Glazed Wings

This is one from Epicurious that requires advanced treatment, but results in a taste treat.

Ingredients

2 pounds chicken wings
1/4 cup peanut oil
3 tablespoons finely chopped fresh cilantro
3 tablespoons soy sauce
2 1/2 tablespoons minced garlic
2 tablespoons minced ginger
3/4 teaspoon dried crushed red pepper
1 cup rice vinegar
3/4 cup sugar
1/2 cup water
1 tablespoon chili-garlic sauce
Steamed white rice
1/4 cup thinly sliced green onions

1. Combine wing pieces with a mixture of the oil, cilantro, soy sauce, 2 tbsp of the garlic, ginger, and 1/4 tsp crushed red pepper. Refrigerate for at least 2 hours.
2. While the chicken in marinading, combine the vinegar, sugar, water, chili garlic sauce, and the remaining 1/2 tbsp garlic and 1/2 tsp red pepper in a sauce pan. Bring it to a boil, and then simmer uncovered until it thickens (the recipe suggests 20 minutes).
3. After the marinade period is complete, cook the wings by whatever means you wish (the recipe calls for baking, but barbecuing might be interesting as well).
4. When cooked, coat with sauce and serve over white rice, sprinkling with green onions.

7.1.1.3.1 Notes

I got this right the second time I made it. Although the wings were not at all crispy, they were delicious. I cooked a pound of wings and cut everything by 1/2, and served it over bucatini rather than rice. If you like Asian sweet and hot flavoring, this is a good one for you. I also used 2 tbsp of ginger-garlic paste (divided between the marinade and the sauce) in place of the minced ginger and garlic, making preparation that much easier.

7.1.1.4 Peach Glazed Wings

The recipe below calls for broiling, however I’m sure that grilling and baking would be workable alternatives.

Ingredients

2 garlic cloves
1/2 inch ginger, peeled and chopped
1/3 cup peach preserves
2 tbsp soy sauce
1 tbsp water
1/4 tsp red pepper flakes
1-2 lb chicken wings

1. Mince ginger and garlic in a food processor.
2. Add preserves, soy sauce, water and red pepper flakes, pulsing until combined.
3. Pat the wings dry, dredge with 2 tbsp baking powder, and lightly salt them.
4. Coat the wings with the sauce and then spread on a foil lined, lightly oiled sheet pan.
5. Broil wings 4-6 inches from heat for five minutes.
6. Turn over and baste with additional sauce. Continue to broil, turning and basting ~3 more times until wings are cooked through (internal temperature of ~165^o F, about 20-25 minutes).

7.1.1.5 Turmeric and Pepper Wings

This is one from Epicurious, that should be great for the barbecue. It goes with the Tamarind sauce described below.

Ingredients

2 tsp ground black pepper
1 tsp turmeric
1 tsp sugar
1 tsp kosher salt
1-2 lb chicken wings
1.5” piece grated ginger
2-3 garlic cloves, grated
2 tbsp vegetable oil
Lemon wedges

1. Mix the spices in a bowl and then add the wings to it, tossing to coat.
2. Add the ginger, garlic (or a tablespoon or so of ginger garlic paste), and oil and toss again. Let it stand for at least 30 minutes at room temperature, or longer refrigerated (up to 1 day).
3. Choose your preparation method. If baking, spread them on an oiled sheet pan, place in cold oven, and heat to 425^o F. Bake until golden brown, turn over, and continue to bake until internal temparature reaches 165^o F.
4. If barbecuing follow the directions given elsewhere - cook at 220^o F., turning when the internal temperature reaches ~125^o F. and pulling at 165^o F.

7.1.1.5.1 Notes

This is very good as described above, but given that we now have a surfeit of Alice’s pear preserves, I’m going to try it in place of peach. In addition, per some web recommendations, I’m going to add some sesame seeds to the mix, but otherwise stick with the above. And this time, I will grill them!

7.1.1.6 Indian Spiced Wings

I found this one while looking for a sauce for turmeric and pepper wings and decided to try it. The initial verdict: pretty good, but way too much cumin. I’ve greatly reduced it below.

Ingredients

salt and baking powder
2 tsp turmeric
1 tsp mild kashmiri chili powder - or 1/4 tsp cayenne
1/2-1 tsp cumin powder
1/2 Tbsp coriander powder
1/2 tsp kosher salt
1/2 tsp granulated garlic powder
1/4 tsp ginger powder
1/2 Tbsp paprika
1-2 lbs split chicken wings
Enough vegetable oil to coat the wings
Fresh lime to drizzle over the wings

1. About 1-2 hours before preparing, blot the wings dry and dredge the wings in baking powder. Sprinkle with salt and refrigerate.
2. Combine all of the dry spices in a small bowl.
3. Drizzle the wings with vegetable oil such that they are all uniformly coated.
4. Add the spice mix to the wings and mix to ensure that they are all coated.
5. As usual, pick your method for cooking, however barbecuing as described here is highly recommended.
6. When completed, mix with tamarind sauce and serve. Alternatively, the wings could be served dry with the sauce available for dipping.

7.1.1.6.1 Tamarind Sauce

Ingredients

2/3 cup water
1 Tbsp tamarind paste
1/2 cup brown sugar
1/4 tsp ginger powder
1/4 tsp cumin powder
1/4 tsp Kashmiri chili powder

1. Combine all the ingredients in a sauce pan.
2. Simmer until reduced by 1/2.
3. Cool slightly, and either serve as a dipping sauce or pour over rice or pasta.

7.1.1.7 More ideas

Epicurious has this compilation of recipes that includes some tempting ideas - dry wings with curry powder, salt and pepper, coated with peach preserves, and others. Cooking methods vary, but most could be adapted to grilling, baking, or cooking in the Micropro.

7.1.2 Lemon Chicken

This recipe is derived from a 40 year old cookbook - The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. At the time of publication, the authors ran a small restaurant in New York City; since then they have expanded to the web, where you can find an extensive selection of sauces and recipes. Some of their products may be available at a store near you.

Note that the big difference between the original recipe and mine is that the chicken is initially broiled rather than fried. This was a technique suggested by my late sister Nancy Cochrane, someone who abhorred grease in cooking. That is indeed true - the results I typically obtain after the broiling are dry and crisp (the chicken will be well moistened in the subsequent baking). Also, I’ve provided what I use for two servings of dark meat, but it can can easily be scaled up or down, and white meat can be used if preferred.

Ingredients:

4 Bone-in chicken thighs
White flour (about 1/3 cup)
1 tsp. ground black pepper
1 tsp. paprika (I use Penzey’s Hungarian Half Sharp, but feel free to use your favorite)
1 lemon
brown sugar
1/3 cup chicken broth

1. Combine the flour, pepper and paprika in a plastic bag.
2. Zest the lemon and then slice it as thinly as possible.
   
3. Add the chicken pieces one at a time to the bag and make sure they are coated evenly with the flour mix.
4. Place chicken into a baking dish (a 7 X 11 glass one works fine) skin side up and broil, watching regularly, until the chicken is lightly browned. Flip the chicken over and do the same with the other side
5. Set the oven to bake at 375^o. Sprinkle the lemon zest and brown sugar evenly over the top of the chicken pieces. Pour the broth into the dish (not over the chicken) and place 1-2 lemon slices on top of each chicken piece.
6. Bake at 375^o for 35-40 minutes.

Feel free to be creative in how you serve; I usually have this with white rice and a side of applesauce.

7.1.2.1 In the Instant Pot®

I have not tried this, but based on other recipes out there, the following might work:

1. Dust the chicken as described above.
2. Sauté the chicken lightly - 3 minutes per side or so.
3. Hit cancel, and remove the chicken to a plate with paper towels to blot it.
4. Add a total of one cup of liquid to the pot - some mixture of chicken broth and lemon juice.
5. Place the chicken on the trivet, dust with brown sugar and zest, and place a lemon slice on each.
6. This is a bit of guesswork here, but try a pressure cook (on High) of six minutes, followed by 5 minutes of natural release.
7. If you wish, set the IP on sauté and reduce the liquid to a desired consistency.

7.1.3 Berbere/curry chicken

This one is lifted straight from the Penzey’s web site - it’s been tweaked a little and adapted for slow cooking.The biggest change I made was to double the amount of Curry and Berbere seasoning, rendering the dish spicier. For firmer chicken, cook on the stove top; rather than 3 hours of slow cooking, cook for ~45 minutes over medium low heat.

6 boneless skinless chicken thighs, cubed
1 tbsp olive oil
1 small red onion, chopped coursely
~ 2 tsp curry powder (I use Penzey’s Now Curry
~2 tbsp Penzey’s Berbere Seasoning
1 14.5 oz. can diced tomatoes, drained

1. Use the sauté setting to heat the oil, and add the onions, stirring occasionally, until they are softened (about 10 minutes).
   
2. Add the chicken and cook, stirring as needed, until it is browned (5-8 minutes).
   
3. Add the two spices and stir
4. Add the tomatoes, cover, and slow cook on high for 3 hours (or over medium to low heat for 45 minutes to an hour).
5. If necessary, uncover and set the heat to sauté to reduce the sauce. Serve over white rice.

7.1.3.1 In the Instant Pot

1. Proceed as above until the chicken is browned and the tomatoes and spices added.
2. Add an additional half cup of water.
3. Pressure cook for 8 minutes on high, followed by 5 minutes of natural release. Do not let NR go longer.
4. If necessary, cook on sauté until the sauce has been reduced to the desired thickness.

7.1.3.2 Note

For cultural sensibility reasons, Penzey’s Berbere seasoning has been renamed Amazigh. Its formulation hasn’t changed.

7.1.4 Chicken Cacciatore

This is one of the very few recipes that I concocted by myself - I don’t really even remember when. For convenience sake, I usually do it in our slow cooker, but it can also be done (in less time) on the stove top. I’ve included the slow cooker instructions below, with parenthetical notes about doing it on the stove top.

Ingredients:

1-2 tbsp olive oil 2 lb. boneless chicken thighs, cut into 1 inch cubes (white meat can be substituted if you prefer)
1 red onion, chopped
2-3 cloves garlic, chopped
1 bell pepper, chopped
1 14.5 oz can diced tomatoes, drained
1/2 cup red wine 1 tbsp. red wine vinegar
1/4 - 1/2 tsp crushed red pepper
1 tsp black pepper
2 tsp Penzey’s Italian Herb Mix (a mix of dried basil and oregano can be substituted)

1. Set the slow cooker to sauté and add the olive oil and onions. Sauté for 10 minutes until onions or soft (alternatively, do this in a metal casserole over medium heat on your stove).
   
2. Add the garlic and bell pepper and cook for 5 more minutes.
3. Add the chicken and cook, stirring, until it is browned (5-8 minutes).
   
4. Add the tomatoes, wine, crushed red pepper, black pepper and Italian seasoning to the mix^*
5. Set the slow cooker on “slow cook - high”, cover, and let it cook for 3 hours (On the stove top, reduce heat to medium low, cover, and cook for 45 minutes to an hour)
6. Uncover the pot. If the liquid needs reducing, return the slow cooker to sauté and cook until the desired consistency is achieved (on the stove top, raise heat to medium and do the same).
7. Serve over white rice or pastas

^* In actuality I don’t usually measure the spices - I just sprinkle them on as I see fit. Thus, you should consider the amounts given as approximations and fee free to adjust them to taste. Furthermore, if you have an Italian herb blend you like, feel free to use it.

7.2 Pork and beef

7.2.1 “Raging” Rigatoni

This is another old one, dating back (for me) to the 1970’s and is derived from The Complete Book of Pasta, by Jack Denton Scott. A more formal name for it is Rigatoni All’Arrabbiatta. It is simple to make, and leftovers reheat well. The biggest change I made was to add onions and garlic to it. I also do not saute the bacon; rather I let it cook with the sauce, resulting in what I think is a much more flavorful dish.

Ingredients

1 tbsp. olive oil
1 small onion, coarsely sliced
2 garlic gloves, grated
4 slices bacon
2-3 jalapeno peppers, sliced
1 28 oz can tomatoes, (San Marzano are the best, but any will work)
Italian seasoning and black pepper to taste
6-8 oz pasta (the original calls for rigatoni, but I often substitute penné, ziti, or some other similar tube variety)
grated parmesan or romano cheese

1. Sauté onions and garlic in oil until soft in a 12 inch skillet, about 5-10 minutes
2. Add tomatoes, bacon, peppers and seasoning.
3. Cook uncovered over medium heat for about 15 minutes, stirring occasionally with a spatula, chopping the tomatoes and breaking apart the bacon as you do so.
4. Cook uncovered over medium heat for about 15 minutes, stirring occasionally with a spatula, chopping the tomatoes as you do so.
5. While the sauce is reducing, cook your pasta by your favorite method (I use water with a dash of olive oil) al denté and drain.
6. Combine the sauce and the pasta and serve, with parmesan or romano cheese available to sprinkle over servings.

Like all Italian food, this goes well with a serving of crusty bread (like baguettes and a side salad.

7.2.1.1 Note

This might be adaptable to the IP using the recipe for Spaghetti and Meat Sauce as a template. Worth a try. If so, here’s a possible scenario.

1. Saute onion and garlic as above.
2. Add the bacon and sauté until it is broken apart but still soft.
3. Add 1/2 cup broth or water and deglaze.
4. Add jalapenos, black pepper and Italian seasoning.
5. Add remaining 1.5 cup of water or broth.
6. Layer pasta on top and press to submerge.
7. Drain the whole tomatoes and layer tem on top.
8. Pressure cook for 5 minutes (or half the recommended time - 1 minute if applicable), followed by a controlled quick release.
9. To thicken, heat on sauté for a few minutes, breaking up the tomatoes with a spoon.

7.2.2 Breakfast meatballs

Recently, we had two friends over for breakfast, and Alice suggested some kind of sausage. I truly dislike “breakfast links”, so I looked for alternatives by googling “breakfast meatballs”. I came up with two recipes and am going to try a combination of the two. The base recipe is here, and I’ve added a few touches from here. Since one of our guests has a genuine problem with gluten, I will use oats rather than bread crumbs as a binder.

Ingredients

For the meatballs:

3.5 oz. bacon
1 egg
1/2 cup instant oats
1 red cooking apple, peeled and diced
1/2 tsp dried sage
3/4 tsp crushed fennel seeds
1/2 tsp salt
1/8 tsp black pepper
1/4 tsp white pepper
2 tsp. Worcestershire sauce
1 lb ground pork

For the glaze:

1/4 cup apple jelly
1/4 cup maple syrup

1. Fry the bacon until crisp. Cool and dice it into fine pieces.
2. Combine the rest of the ingredients and mix.
3. Cover a sheet pan with foil and spray with cooking oil.
4. Shape the meat mixture into one inch balls and place on sheet pan.
5. Separately, combine the glaze ingredients and heat until they are smooth.
6. Bake the meatballs at 400^o F. for 8-10 minutes, until they reach an internal temperature of 160 ^o F.
7. Drizzle the meatballs with half of the glaze and bake for two more minutes.
8. Place the meatballs in a serving dish and drizzle with remaining glaze.

7.2.2.1 Notes

The times given in the recipe were too short, at least in our toaster oven. After 10 minutes, the internal temperature was 120^o F; it took another 5 minutes for them to reach 160^o.

I prepared this for our friends, both of whom are power lifters. Suffice it to say that the meatballs disappeared instantly. I managed to snag a couple of them, and the were quite good.

7.3 Seafood

7.3.1 Shrimp in red sauce

When possible, I really prefer grilling shrimp, but when that is impossible, here’s a recipe I like to use. It comes from Italian, by Whiteman, Wright and Boggiano, a book I picked up in a bargain bin a long time back. Note that the sauce is somewhat similar to my recipe for chicken cacciatore, and it can be used as a basic red sauce as desired (it works well as a pizza sauce or by itself over pasta).

1/2 to 3/4 lb. shrimp, peeled and de-veined
2 tbsp olive oil
1 onion, finely chopped
1 green or red pepper, chopped
1/2 cup red wine
1 tbsp wine vinegar
1 can diced tomatoes (14 oz), drained
2-3 cloves garlic, chopped
1/2 tsp red pepper flakes
black pepper, to taste grated parmesan cheese
fresh cilantro

1. Sauté the onion in the olive oil over medium heat until soft (about 10 minutES)
2. Add the green/red pepper and garlic. Sauté an additional 5 minutes.
3. Add the additional ingredients EXCEPT the shrimp, parmesan and cilantro. Stir well and then simmer covered for 30 minutes.
4. Puree the sauce thoroughly with an immersion blender and then return to low heat.
5. Add the shrimp for 3-4 minutes, until they turn opaque.
6. Serve over pasta (we prefer bucatini, but suit yourself) garnished with parmesan and cilantro if desired.

7.3.1.1 Substituting sausage for shrimp

Since this is basically an italian red sauce, it can be used with other forms of protein. I sometimes make a double batch and add a pound of loose hot Italian sausage. When I do, I sauté the sausage in the saucepan prior to preparing the sauce, and then set it aside to add at the end. I also like to add a couple of teaspoons of Italian seasoning to enhance the flavors.

An alternative to commercial sausage is this recipe. By using half sharp paprika and upping the red pepper a bit, I’m hoping the spice level would be to my taste. Also, my intent is to use it crumbled and not have to fool with packing into cases.

Ingredients

2 tsp dried parsley
2 tsp Italian seasoning
1.5 tsp black pepper
1/2 tsp fennel seeds
1/2 tsp half sharp paprika
1.5 tsp red pepper flakes
1 tsp salt
1 tbsp dried minced garlic
1 tbsp dried minced onion
2 lb ground pork

1. Combine all of the seasoning in a bowl.
2. Add the pork and mix.

Notes

By using dried onion and garlic, the spice mix is shelf-stable. There should be a total of about 5 tbsp. of the mix; thus, you can use it at a concentration of 2.5 tbsp per pound of meat.

The original recipe suggests chicken. turkey or beef as a substitute for pork. They don’t excite me, but feel free to explore.

If you want to use an Instant Pot® for the sauce, cook on high pressure for 10 minutes, followed by five minutes of natural release. Vent the remaining steam, remove the lid, and blend as above.

7.3.2 Louisiana Barbecued Shrimp

While this and the following recipes were obtained from relatively recent online sources, both of them are quite similar to ones an a classic cookbook - Paul Prudhomme’s Louisiana Kitchen. I’ve owned the book for years, and I highly recommend it (it’s still in print), but the versions I’ve included are a bit simpler to make.

This Recipe is from the Splendid Table, and in truth is not barbecue at all. Rather, it is a pan-cooked dish, easily prepared once you have rounded up all of the spices. The recipe as given calls for using shell-on shrimp that can be eaten with ones fingers, combined with hot french bread to mop up the sauce. I’m going to try it with shelled and deveined shrimp and serve it over pasta.^*

Ingredients

1⁄2 teaspoon cayenne
1⁄2 teaspoon dried thyme
1⁄2 teaspoon dried oregano
1⁄4 teaspoon fine sea salt
1⁄4 teaspoon black pepper
1⁄4 teaspoon red pepper flakes
1⁄4 teaspoon paprika
2 dried bay leaves, broken into large pieces
1⁄4 cup (60g) unsalted butter
2 garlic cloves, minced
1⁄4 cup (60ml) white wine
1⁄2 cup (120ml) fish or chicken stock
2 tablespoons freshly squeezed lemon juice
2 tablespoons Worcestershire sauce
1 lb. pound (450g) shelled and deveined shrimp
2 tablespoons minced fresh parsley

1. Combine the cayenne, thyme, oregano, salt, black pepper, red pepper flakes, paprika, and bay leaves in a small bowl.
2. In a heavy skillet, melt the butter and add spices, garlic, wine, stock lemon juice and Worcestershire Sauce.
   
3. Simmer 5-7 minutes, until sauce is thickened.
4. Add the shrimp and cook for 3-5 minutes until they are pink and firm.
5. Serve over pasta (unless you used shell-on shrimp, in which case serve with bread as finger food.

^*Having tried this with peeled shrimp and pasta, my conclusion is that, while tasty, the recipe as given is too hot for my taste. In my next attempt, I will leave out the crushed red pepper - I’m thinking that the cayenne alone will be sufficient to light things up.

7.3.3 Shrimp Creole

Another take on Louisiana shrimp comes from The New York Times and may be better optimized for use with peeled shrimp. You can probably find some suitable commercial creole seasoning, but mixing it yourself is not difficult:

1 tbsp smoked paprika
1 tbsp chili powder
1 tsp onion powder
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp sea salt

And now on to the shrimp:

Ingredients

1 pound shrimp, peeled and deveined
2 teaspoons homemade or store-bought Creole seasoning
¼ cup unsalted butter (½ stick)
⅓ cup all-purpose flour
1 medium yellow onion, finely chopped
2 celery ribs, thinly sliced
1 green bell pepper, seeded and finely chopped
4 garlic cloves, minced
1/3 cup water
1 (15-ounce) can tomato sauce (no salt added)
1 to 2 teaspoons hot sauce, to taste (optional)
1 teaspoon granulated sugar
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried basil
2 dried bay leaves
Fine sea salt and black pepper
¼ cup chopped scallions
¼ cup chopped flat-leaf parsley leaves and tender stems

1. Toss the shrimp with 1 tsp. creole seasoning and set aside.
2. Melt the butter over low heat in a heavy pan. Sprinkle flour on top, and stir constantly until it becomes a peanut-colored roux (about 10 minutes.
3. Increase the heat to medium and add the onion, celery and green pepper. Cook with stirring until soft (8-10 minutes).
4. Stir in the garlic and cook for an additional minute.
5. Add the water, tomato sauce, and hot sauce, along with the rest of the seasoning. Reduce the heat to low and simmer covered for 10 minutes, until thickened. Stir occasionally to avoid burning.
6. Add the shrimp and cook for an additional 10 minutes.
7. Let the dish stand for 10 minutes, sprinkle with scallions and parsley, and serve over steamed rice.

7.3.4 Panko-encrusted baked fish

I discovered this recipe by googling, and I have had great success with it. The original recipe calls for addition of a little mayonnaise, but I have deleted it (I detest the stuff). I also use cilantro rather than parsley, as I find the latter to be rather tasteless.

I have given instructions for indoor cooking. It is also excellent on the grill - cook at 425 with the ConvEggtor in place for about 15 minutes, flipping after about 7 minutes. I did it in a grilling basket that had been lightly oiled, and sticking was not a problem.

Ingredients

~1 lb. mild white fish (I use red snapper)
kosher salt
black pepper
onion powder
garlic powder
1 cup unseasoned panko bread crumbs
1/4 cup all purpose flour
2 large eggs
1 tsp Cajun seasoning (of course I use Penzey’s)
dash of hot sauce
1/4 cup grated parmesan cheese
lemon wedges for serving

1. Preheat your oven or toaster oven to 425^o F.

2. Line a sheet pan with foil and spray with cooking oil.

3. Sprinkle the fish with salt, pepper, onion powder and garlic powder.

4. You will need three shallow bowls for this, prepared as follows:

   • Put the flour in the first.
   • Whisk the eggs in the second and add in hot sauce and cajun seasoning.
   • Combine the panko, cilantro, and parmesan in the third.

5. Roll the fish in the flour, followed by the egg wash.

6. Press the panko mix into the fish evenly and place fish onto the prepared sheet pan.

7. Bake at 425^o F. until the fish is flaky (16-18 minutes).

8. Serve with lemon wedges. I often have this over bucatini pasta, but it would go well with rice as well.

7.4 Non-meat and -fish

7.4.1 Macaroni and cheese

This is an old classic of mine, one that I developed in the 1970’s. As I noted earlier, it was derived from a recipe for cheese sauce in The Joy of Cooking; I have changed the cheese mix, livened up the spicing, and incorporated use of my microwave oven into the preparation.

Ingredients

3 tbsp. butter
2 tbsp flour
1 cup whole milk
1/2 tbsp dry mustard
1/2 tbsp hot paprika
1/4 tsp cayenne pepper
6-8 oz pasta (penné, rigatoni or ziti work well)

1. In a glass casserole with a cover, melt the butter in the microwave (about 1 minute on high).
2. Add the flour to the melted butter and stir briskly with a fork to make an lump-free slurry
3. Slowly add the milk, stirring initially with a fork and then with a spoon. Again, you want to end up with a lump-free mix.
4. Sprinkle the three spices on the mixture and mix in.
5. Microwave the mixture, covered, on medium, for about two minutes.
6. Remove and stir. Your goal is to have the mixture thicken to the consistency of a thick gravy. If it has not thickened, return it to the medium microwave for 1-2 minutes more.
7. Add the cheese and microwave on medium for another two minutes. Stir and repeat. Now all of the cheese should be melted and you should have a nice alfredo-style sauce. If it is two thick, stir in a little more milk and microwave briefly.
8. At some point, cook the pasta al denté with a little olive oil added. Drain, combine with the cheese sauce and serve.

Note that this recipe is one that does not reheat well. You can try if you want to, but I generally eat it all or discard any leftovers. It goes very well with pilsner.

7.4.2 Rice Pilaf

I am a huge fan of rice, and while it is great plain, sometimes it’s good to add some flavor. This recipe is simple and yet tasty. Note that I have scaled down the rice and broth by two thirds. In addition, I prepare it in a slow cooker, but it could be done equally well on the stove top (and Instant Pot® instructions are provided).

Ingredients

1.5 tbps butter
1/2 cup chopped onion
2 cloves garlic, minced
1/2 tbsp salt
1/2 tsp black pepper
1 cup long grain white rice (I use basmati)
2 cups chicken broth
fresh parsley or cilantro

1. Strain rice and rinse well. Drain thoroughly.
2. Set your slow cooker to sauté, melt the butter, and sauté the rice until golden.
3. Add onion, garlic, salt and pepper and cook until onion has softened.
4. Add the broth and put slow cooker on rice setting.^* Cook, covered, until completion.
5. Remove lid, fluff with fork, and stir in cilantro or parsley.

^* If cooking on a stove top, bring to boil and then cover and reduce heat. Simmer for 15-18 minutes.

For more flavor, consider adding other vegetables, such as raisins, peas, dried apricots, diced carrots, or chopped peppers.

7.4.3 Creole (Yellow) Rice

One of the joys of the 26 years I spent in Florida was the availability of Tampa Cuban food. It’s a unique cuisine - originating around the beginning of the 20th century, it is based on Cuban approaches (as you would find in Miami or Havana) with Italian influences, resulting from the confluence of the two immigrant cultures in the cigar industry of the time. The basics of this cuisine are contained in the cookbook Clarita’s Cocina, which I purchased years ago. This is one recipe that is relatively simple to prepare. I have modified it a little bit and have taken the liberty of adapting it to preparation in a rice cooker. In addition, this is half of the recipe as originally published.

Ingredients

1 tbsp butter
1 tbsp olive oil
1/2 medium onion, finely chopped
1.2 tsp salt (optional)
1/2 tsp white pepper
2 ripe roma tomatoes, chopped
1 tbsp lemon juice
1 scup long grain rice (I use Basmati)
Pinch of toasted saffron (expensive but necessary)
1 cup chicken broth
1/8 cup beer (or additional chicken broth)

1. Heat butter and olive oil in slow cooker set to sauté
2. Add onion and cook until transparent (6-8 minutes)
3. Add salt, white pepper, tomatoes and lemon juice. Cook on low heat until mushy.
4. Add the rice and cook for ~10 minutes, until golden.
5. Add chicken broth and saffron, and bring to a boil.
6. Change slow cooker setting to rice, cover, and cook until done.
7. Add beer, recover, and let stand for 15 minutes.