ManCave Test Kitchen

Winter brings snow, and snow brings awesome stews from my slow cooker.  In Italian, “Cacciatore” means “Hunter”.  ChicKen Cacciatore is a traditional Italian dish made from items hunters would find in the wild, like mushrooms and herbs, and a few things they would bring with them , some dried meat, or some jarred tomatoes. (italians can’t go anywhere without tomatoes).  They would usually cook a wild bird or whatever they found in a big cast iron pot over a fire.  Chicken Cacciatore you see now couldn’t be further from the truth.  It’s some mass-produced egg-washed or breaded piece of chicken with some half-ass sauce, some canned mushrooms, and some stunads even melt cheese on it (Nay I say, I say NAY).  This recipe has a bit of modification to it, but it still follows the old school methods (I mean, you can’t have an open campfire in most kitchens) Here’s what you’ll need to feed 4-6:

• 1 whole roaster/fryer chicken, cut into eighths (leg, thigh, brest cut in to two piece)  Have you butcher leave the bone in.
• 1 c. whole San Marzano tomatoes, hand crushed
• 6 cloves of garlic, whole
• 1/2 c. medium diced onion
• 3/4 c. medium diced roasted peppers
• 1 /2 c. quartered assorted mushrooms (any wild mushrooms you find in the store will work)
• 1 tbsp each chopped rosemary, thyme, oregano, and basil
• 2 tbsp chopped parsely
• 1 oz. diced sopresetta
• 1 oz. diced pancetta
• 1/2 c. white wine.
• 1 tbsp. olive oil

1. In a heavy skillet (preferably cast iron), get a medium heat going and add your oil, pancetta and sopresetta.  Render these down about 10 minutes, stirring every couple of minutes.  when the meat is crispy, add it to your slow cooker, but keep the fat in the pan.
2. Now we brown the chicken.  Turn the pan up high, until he fat is barely smoking. You’re not going to be able to get a super hard sear like you’ve seen me do before.  There is already fond (or yummy scrapin’s) in the pan from the dried meats, which is preventing full contact with the bottom of the pan.  (We’ll use those later.) When the pieces are golden brown on one side, turn them, and brown them on the other.  This could take about 5-7 minutes each side. When the chicken is done, shingle it in the slow cooker.
3. Turn the heat back down, drain off 1/3 of the fat and add your mushrooms.  We don’t want to caramelize them, we want to sweat these mushrooms out and use the liquid from them to start pulling up that fond that the chicken and dried meats left.  Scrape the pan as much as you can.  If it doesn’t all come up, don’t worry, there will be another chance.
4. Add the onions, garlic cloves, and peppers and sweat these out until the onions are translucent.  Now add your wine.  Scrape the pan again.  Let the wine reduce by half.
5. When the wine is reduced, add your tomatoes.  Scrape the pan again.  This time try to get up all that you can (by the way, you should be using a wooden spoon for this).  Let this cook again for about 5 minutes.
6. Add the liquid to you slowcooker, over the chicken and turn it on.  Cover it for the first hour.  Teh last 3 hours you want to leave it uncovered, so braising liquid reduces and starts to form a sauce.
7. After 3 hours, your chicken should be ready.  At this point add your herbs and gently stir in.  I like to take the chicken out, thicken the sauce a bit in another pot, then put it back over the chicken. This is a matter of presence, not necessity.

This dish takes some time, but is still very simple.  The ingredients speak for themselves.  If you buy cheap tomatoes or not so great chicken, it’s not going to be great.  Make sure your ingredients are top notch for this recipe (They should always be).  I like to make this on a Sunday and eat on it all week during the cold months.  This freezes well in a Tupperware as well.

Some people have told me “Doc, you cook with a lot of greens”.  Yes…yes I do.   I LOVE greens, and I LOVE gourds and guess what else….PASTA!!!   So I came up with something that knocks out all 3 cravings at once.

***Warning: Culinary rant ahead

Really, there is so much more to gourds than the big 3  your see in grocery stores (Butternut, pumpkin and spaghetti squash).  Head on out to a farmer’s market and you’ll come across beauties like the Red Kuri we’re cooking.  They look funky, but I promise you’ll love them.

***End Rant

You can substitute any gourd or any green you happen to find.  This will make 4 -6 portions

• 1 half recipe pasta dough
• 2 lb red kuri squash, medium dice
• 2 c. ricotta cheese, well drained (like hang it in cheese cloth overnight)
• 2 egg yolks
• 2 tsp. cinnamon
• 3 tbsp. parmesan cheese
• 6 c. arugula
• 3 cloves minced garlic
• 3 tbsp olive oil
• 1 tbsp melted butter
• 2 cups lobster bisque (Do yourself a favor and get it take out forma nice restaurant)
• 1 cup White Cheddar cheese, shredded

1. Get an oven up to 450.  Toss your butternut squash in the butter.  Season with salt and pepper and throw it in the oven.  This is going to roast for about 25 minutes.  You’re going to want to get a big pot of salted water boiling too.
2. While the squash is roasting, roll your pasta dough out to the thinnest setting.  Cut itinto 18″ to 24″ lengths.  Blanch the pasta dough in the boiling water.  After 1 minute, drop the pasta sheets into an ice bath and remove them after about 5 seconds.  Lay the sheets out between oiled parchment until you’re ready to use them.
3. Add one tbsp of olive oil to a skillet and add the garlic.  Sweat out the garlic for 2 minutes.  Add the arugula to the pan and wilt the arugula.  Transfer the arugula out of the pan and chill it.

   

4. Mix the cottage cheese, parm, eggs, squash, and arugula.
5. Lay out the sheets on a non-stick surface.  Spoon or pipe the cheese mixture into the pasta.  Rolle the pasta around the mixture.  Cut the manicotti 2 1/2″ – 3″ long.

   

6. Line a baking sheet with a thin layer of the lobster bisque (or other sauce).  Place the manicotti over the sauce and coat it again with sauce.  At this point, you can top it with any cheese you like, or leave it plain.

   

7. 45 minutes before you’re ready to eat, heat up the oven to 400 degrees.  Cook the manicotti for 35-40 minutes, then serve.

   

This manicotti is so versatile, you can literally use any sauce and cheese you would like.   I’ve switched out the bisque for alfredo, simple cream sauces, and old school tomato.  I’d also suggest  blue cheese, cheddar and briefor cheese as well.  Go ahead and play with this, leave your combination in the comments.  Oh almost forgot,  this makes a great alternative side for Thanksgiving!!!

I have friends…friends who have kids…who wont’ eat fish outside of fishsticks…BLECCCHH!!!  this recipe put the Gordon’s Fisherman on layoff, and gives your kids (even the ones over 30) a healthier and tastier alternative.  This was a crowd favorite on the kid’s table at sunday brunches I’ve run all over the country.  This will server 4.

• 4, 6 oz. Salmon filets (Or any fish really)
• 1 c. panko breadcrumbs, ground fine (Like use a coffee grinder, works like a charm)
• 2 tbsp. ranch dressing
• 1 tsp. dijon mustard
• 1 tbsp .chopped cilantro
• 2 tbsp. melted butter

1. Pre-heat your oven to 450.
2. Season your salmon with salt and pepper.
3. Mix the ranch dressing and dijon mustard together.  Spread the mixture over the top of each piece of salmon, about 1/4 inch thick.
4. Season the breadcrumbs, and mix the cilantro into the. Dip the coated piece of salmon into the breadcrumbs and lay it, crumb side up on a sheet tray.
5. Drizzle the salmon with the butter and bake for about 8-10 minutes.  the crumbs should be nice and brown, and the salmon should be about medium to medium well.

This recipe isn’t limited to just salmon.  I’ve done it with Mahi Mahi, Halibut, Rockfish, and Flounder.  If you use a flatter fish, just fold the fillet once or twice until it’s about 3/4 to 1 inch thick.  This really doesn’t need a sauce, but it any butter sauce will work.  I like to eat this with Sriracha, but that’s just me.  How do you like it.

Happy Eating,

-The Doctor

Anyone who knows me well knows one of my passions is craft beers and the other is short ribs.  There is nothing better than sitting down on a cold winter day, with a slightly chilled flavorful craft draught.  What makes it even better is this dish.  This dish was developed for a beer tasting dinner I did at a brew pub outside of Washington D.C. many years ago.  Short ribs hadn’t gained popularity yet, so they were still very inexpensive, and they held up well with the strong porter the brew pub offered to it’s guests.  They also wanted add some bar flare, so we used their wing sauce in the recipe.  This will feed four people.

• 4 pieces short ribs, about 6 oz. each
• 1 bottle Porter
• 1/4 c. Frank’s Red Hot sauce
• 1 medium onion, large dice
• 1 large carrot, bias cut about 1/2 inch
• 1 c. chicken or beef stock

1. Heat up a heavy bottom skillet with some olive oil until it smokes (about 1 tbsp. or so).  You’re also going to want to turn your oven on to about 350.
2. Sear the short ribs until they’re a deep brown, turn and repeat.  You want to let these sit on each side until they’re completely brown.
3. When the short ribs are seared, remove them from the pan and add your vegetables.  Let them site for just a minute, then toss.  You want these to get just a little bit of color, not too dark.

   

4. Add your beer, and let this simmer for about 2 minutes.  Then add your stock and hot sauce.
5. Transfer this to a roasting pan with the short ribs, cover with foil and throw the in the oven for about 3-4 hours, or until they’re tender.
6. If you’re serving these right away, let them sit for about 5 minutes so until the ribs don’t fall apart on you.  If you’re like me, you’re doing these the night before and letting them sit in the awesome sauce you just made.  If you’re doing the latter, heat everything up in a saute pan or shallow pot, and let that sauce reduce a bit as they heat up.  You don’t want it to go down too far because the hot sauce will get bitter.

   

So now what do you serve this with?  HAH!! BEER!!!  I like hearty sides.  Roasted potatoes or some bad-ass garlic fries work best for me.  Another favorite is mashed potatoes with rosemary and blue cheese, it hits the heat just perfectly.  Give this a try on your next cold night in.  Let me know how you like it

Happy Eating,

-The Doctor

Nothing beats old school peasant food, and the oxtail is exactly that.  I see it in the grocery store a lot being sold as soup bones, but believe you me, this cut is a force of flavor to be reckoned with.  This dish is a take on one from one of my favorite chefs and good friends Rich Rosendale, who just happens to have represented the U.S. in the Bocuse d’Or this year.  (for those of you who don’t know what that is, it’s THE major world hot food competition.  This inspiration for this dish was a take on dismantling one of the first he put on the Tavern Room menu when he came back to the Greenbrier and took it over… it’s always been one of my favorites.   This will make enough for two.

• 2 x 6 oz oxtails (or 12 oz. of oxtail)
• 8 large shallots, peeled
• 2 c. chicken stock
• 1 c. rose wine (yup, the pink stuff)
• 2 tbsp honey
• 1 spring rosemary

1. Set up a have bottom skillet on high heat add add abotu 1-2 tbsp. of Olive Oil.  to the pan.  When it starts to smoke, add the oxtails.
2. Sear the oxtails until they ae nice and dark brown.  When you turn then, add your shallots and just toss them around lightly with a pair of tongs or some other implemnt of food movement.  Keep moving the shalltos every few minutes of so.
3. When the shallots are seared.  Drizzle the honey in to the shallots and stir.
4. Turn down the heat and Deglaze the pan with the red wine.  Scrape down the pan and let the wine cook down half way.
5. Add the stock, and and the rosemary, then cover the pan.  Turn the heat to low and let this simmer for 2-3 hours, or until the oxtails are tender.
6. Take the oxtails out and reduce the cooking liquid down by half.  Now your ready to serve them or cool them down and server them the next day (this is what I like to do).

So now the questions is “what do I serve with this?  I love servign this with any kind of off the wall polenta, or old school maased potatoes.  Mashed sweet potatoes also go well with this.  There’s a lot of flavor here, so you really need a vegetable or starch that’s heavy and can stand up to the oxtail.  Go questions?  Lemme knowin the comments.

So, remember that friend of mine that brought over that deer meat?  Well he brought over some sausage yesterday that he made from some of his venison… It was good on it’s own, but I had some leftover, and needed to stretch it out a bit so I could feed the rest of the crew coming over (yeah I ate a bit too much of it…whoops…).  So what did I do?  Took a page out of Grandma Prosciutto’s cookbook and hooked up some polenta.  This easy recipe can be done with any sausage (or left over meat for that matter) and is heartier than…well…it’s just hearty.  This hooks up enough to feed 4-6:

• 1  lb. Venison sausage (or hot Italian sausage)
• 1/2 c. julienne roasted peppers
• 1/4 c. GOOD olives, quartered
• 1/4 c. white wine
• 1 tbsp. oregano, chopped
• 1/4 c. tomato sauce
• 2 c. chicken stock
• 1 c. Polenta
• 2 cloves garlic, chopped
• 1/4 c. Parmesan cheese
• 1/4 c. heavy cream

1. Cook the vension sausage about 3/4 of the way, you still want it to be a bit pink inside so it doesn’t dry out later (especially with the Venison, it’s very low in fat compared to other meats).  How do you cook it?  Well, however you want.  The grill is nice, under the broiler is efficient, and the oven is easy and a saute pan is…another good method.  Let the sausage cool.  While it’s chilling out, let’s start the polenta.
2. Put the chicken stock and half the garlic into the pot and bring to a boil.  Turn it down to a simmer after it’s heated up.  Add the herbs and slowly whisk in the polenta.  You don’t half to stir this constantly, but I would give it a stir every minute or so (or when you hear a sizzle type sound).
3. Depending on the polenta, it could cook for 5 (instant) to 15 (course grind) minutes.  Just follow the instructions for the time on the package. When the prescribed time has past,add your oregano, parmesan, and cream.  Stir these until smooth.  The polenta should be a bit loose right now.  That’s fine it will tighten up a bit as it gets to a more edible temperature.
4. Now for the easy stuff,  slice your sausage on the bias. And hold it off to the side for now.
5. Start up some olive oil in a saute pan, at medium heat.  Add the rest of the garlic and sweat it for just a minute.  When you can smell the garlic, add the peppers and olives.  Toss these through and just warm them up.
6. Now add your wine and let it reduce.
7. Add your tomato sauce and sausage.  Heat the sausage through and season the sauce up.
8. Your polenta should be cool enough to eat now and should have stiffened up a bit.  Take the polenta and lay if down in a big bowl or a platter, or whatever.  Make a little well with back of your spoon or ladle, then gently spoon or ladle the  sausage and the sauce over the polenta.

Now how’s about that for rich, delicious, and just plain damn good.  So can you add other herbs too it?  DUH!!!!!  C’mon you know me by now.  If you’re feeling really adventurous, try it with some cheddar, grits and pulled pork, just replace ingredients as you see fit.  This is a really easy recipe to play with and get creative.  You want some more ideas?  Just comment below.

Happy Eating,

-The Doctor

WHOA DOC!!!!  What’s up with the squash thing you got goin’ on ?!?!?!?  It’s fall stunad.  They’re everywhere, and they go with just about everything, so get used to it.  Besides, they’re CHEAP!!!!!!  So you’ve got a great inexpensive side or entree.  Now…on with the recipe.  Shrimp and Grits is an American classic, and so is pumpkin, so I thought, why not put them both together?  Well I did.  This will serve four.

• 1 lb, peeled and de-veined shrimp
• 1 tbsp. Old Bay
• 1 clove garlic, chopped
• 3 tbsp. butter
• 1 lb pumpkin (or another squash, whatever.  I used a little Sugarloaf pumpkin)
• 1/2 c. Cheddar Cheese
• 1/4 c. heavy cream
• 1 1/2 tsp. cinnamon
• 3/4 c. grits
• 2 c. Chicken Stock

1. This is another crazy one for you…NO OVEN PRE-HEATING!!!!!!  What I like to do to soften up the pumpkins a little bit and make then easy to peel is split them and pop them in the microwave for 3-4 minutes, depending on the size.  Let them cool for a minute, them either cut the skin off with a knife, or scoop it out with a spoon.  Now dice the pumpkin into 1/4  inch pieces.
2. Take just a bit of the butter and melt it in a saute pan.  Add your squash and let it caramelize.  Toss or stir after a minute  Season with salt and pepper and add the cinnamon.  Keep cooking it for a few more minutes until it’s  nice and brown.  Set this aside for now.
3. Now for the grits.  Take some of the butter and your garlic and start it on low heat.  Sweat the garlic for just a minute, then add your grits and stock and let them cook on low heat.  Stir them with a whisk every minute or so until they’re soft.  This can take about 15-20 minutes (there’s usually instructions on the bag…just sayin’)
4. Add most of the pumpkin you caramelized, save just a bit for garnish.  Then add 1 tbsp of butter, and the cream.  Season with salt and pepper. Set this aside to set up for just a minute.
5. SHRIMP TIME!!!!  Heat up the last of your butter in a saute pan, on a medium flame, and wait until it starts to sizzle.  Toss your shrimp in the Old Bay and cook it slowly in the butter.  This is one of the very few times you don’t want a good hard sear.  Why not?!?!  Easy, it wouldn’t be shrimp and grits.  Add the last bit of pumpkin after a couple of minutes and heat it through.  If you like, you can add some of the last bit of cream and make a quick sauce.
6. Now just put it together.  Lay the grits down in a bowl and pour the shrimp over top.

If you want to do your grits ahead of time, you can certainly stop the cooking process right before you add your cream and pumpkin.  When you’re ready to heat them up, just add some water or chicken stock and loosen them up a bit.  Not a pumpkin fan or a squash fan?  Tough.  Try it, trust me you’ll like it. Happy Eating -The Doctor.

I had a fan stop by the other day that gave me challenge. He wanted me to come up with an easy recipe
for Venison, that he could use for just himself or for a huge community meal on his next hunting trip. I
had this recipe made up and ready a couple of hours later for him and a few of his hunter friends. Done
right in a Dutch oven, over a fire. The dish was a HUGE hit, so it ended up on the blog. C’mon Dude, you
gotta make it harder than that!!!! I made enough to feed 4-6 people from just this:

• 1 1/2 Lb’s Venison Stew meat
• 1 small onion, sliced thin
• 2 small Yukon gold potatoes (or Red Bliss, no big deal), quartered then sliced 1/4 inch
• 1 cup quartered Crimini Mushroom (really any mushroom will do)
• 1 cup parsnips, roll cut ( I’ll show you in a second, don’t freak out over here)
• 1 tbsp. chopped Thyme
• 1 tbsp. chopped rosemary
• 1/2 c. red wine
• 1 c. Pomegranate juice
• 1 c. Chicken Stock
• 1/2 . Pomegranate seeds
• Roux as needed (y’know equal parts flour and butter)

1. Get a pot (or a dutch oven) nice and hot.  Add some oil and start searing you venison meat.  While your meat is browning, cut up any of the vegetables you have left to cut.  Like those roll cut parsnips.  How do you do them?  Easy  place your knife at a 45 degree angle on the parsnip, then roll 1/4 turn, then cut, now repeat until the entire parsnip is cut.
2. When you meat is brown, add your onions, parsnips and mushrooms.  Let these cook on high heat and caramelize.  Stir these every 2-3 minutes or so, then add your wine when the onions are soft and cooked down.
3. let the wine reduce by half, then add you herbs, stock potatoes and pomegranate juice.  Turn this down to a simmer and let it cook for about 60-90 minutes, depending on how big your venison chunks are.  I was taking the oven lid on and off about every 15 minutes or so.  Just so it would reduce, but not too quickly.
4. At the very end, pull everything out of the pot and hold it for just a minute.  Taste your sauce.  If it’s think but has a lot of flavor, add some roux to thicken it.  Really 1-2 tbsp should be good.  if your sauce is think and has no flavor, let it reduce.
5. When your sauce is to your liking, add the meat and vegetables back to the pot, season and serve.  OH, and uh…don’t forget the pomegranate seeds.

Happy Eating

-The Doctor