tag:blogger.com,1999:blog-18468486131385630602024-03-12T19:25:35.996-07:00Scott Hargrove : Comfort FoodI am a private chef, caterer and cooking instructor and I'm passionate about all things that make life better, beautiful and more tasteful. Please enjoy the videos found below. I hope you will find them informative and fun.Scott Hargrovehttp://www.blogger.com/profile/09566363211395652740noreply@blogger.comBlogger110125tag:blogger.com,1999:blog-1846848613138563060.post-30881294655612574172012-11-29T17:39:00.001-08:002012-11-29T17:39:26.982-08:00Duck and Sausage Gumbo<iframe allowfullscreen="allowfullscreen" frameborder="0" height="315" src="http://www.youtube.com/embed/ov0p69hSomY" width="420"></iframe><br />
<br />
Duck and Sausage Gumbo<br />
<br />
Makes approx. 8 quarts<br />
<br />
5 onions (approx. 8-10 cups), medium dice<br />
3 green bell peppers (approx. 2 cups), medium dice<br />
7 stalks celery (approx. 2 cups), medium dice<br />
10-12 cloves garlic (approx. 1/4 cup), minced<br />
5-6 bay leaves<br />
1 1/2 cups green onions, finely minced<br />
1 lb okra, sliced<br />
3 1/2 - 4 lb Andouille sausage (or substitute a good quality smoked pork sausage), cubed<br />
2 cooked duck, meat shredded from bone<br />
1/2 cup Bacon fat<br />
1/2 cup butter (or 1 full cup butter if not using bacon fat)<br />
1 1/2 cups flour<br />
6-8 cups of duck stock (or substitute chicken stock)<br />
3 (14 oz) cans, diced tomatoes<br />
3 1/2 Tbsp cayenne pepper<br />
20 dashes of Tabasco<br />
1/4 cup Worcestershire sauce<br />
salt and pepper<br />
3-4 Tbsp gumbo File<br />
<br />
In a large pot, add a few tablespoons of canola oil and sauté okra until it looses its stringiness. Remove okra from pot and wipe pot clean.<br />
<br />
In same pot, heat a few tablespoons of canola oil over high heat and and sauté sausage along with 1 1/2 Tbsp cayenne pepper until well browned. Remove sausage from pot leaving any rendered fat.<br />
<br />
Add bacon fat and butter to hot pot and allow to melt. Stirring up any browned bits remaining from sausage. Add flour and reduce heat to medium. Stir flour into fat. Continue to stir constantly until roux becomes dark brown. (This will take about 20-30 minutes) Add onions, celery, bell pepper, garlic, bay leaves and 2 tsp salt to pot and sauté over high heat about 10 minutes, stirring constantly and scraping up all browned bits from bottom of pot. <br />
<br />
Add okra, green onions and tomatoes to pot along with 1 Tbsp cayenne pepper and 2 tsp black pepper and continue to simmer for another 10 minutes. At this point add stock (if using) and stir well. Leave pot uncovered and reduce heat to medium. Allow to simmer for about 1 hour. <br />
<br />
Add 1 Tbsp cayenne, worcestershire sauce and Tabasco along with duck meat. Simmer about 1 hour, covered. Finally, sprinkle top with file powder and cover pot and allow to simmer about 30 minutes. After gumbo has simmered stir well and it is ready to serve.<br />
<br />
Serve over white rice.<br />
<br />
<br />Scott Hargrovehttp://www.blogger.com/profile/09566363211395652740noreply@blogger.com0tag:blogger.com,1999:blog-1846848613138563060.post-8602721278181191692012-11-13T14:15:00.001-08:002012-11-13T14:15:24.517-08:00Southern Fried Chicken<iframe allowfullscreen="allowfullscreen" frameborder="0" height="315" src="http://www.youtube.com/embed/uUeoUFI9a-Y" width="560"></iframe><br />
<br />
<b>Southern Fried Chicken</b><br />
<b><br /></b>
2 chickens, cut up (16 pieces of chicken)<br />
salt<br />
pepper<br />
cayenne<br />
flour<br />
<br />
Wash and dry chicken. Lay chicken in an even layer onto a sheet pan. Sprinkle 2 tsp salt, 1 tsp pepper and 1-2 tsp cayenne pepper over chicken. Turn chicken over. Sprinkle other side with 1 tsp salt, 1 tsp pepper and 1-2 tsp cayenne pepper. Turn chicken around in seasoning to coat well. Spread about 1 1/2 - 2 cups of flour over chicken and turn chicken over. Sprinkle with another cup of flour.using hands coat chicken well with flour. Place pan in refrigerator for at least 4 hours, uncovered.<br />
<br />
Fill heavy-bottomed pot to 1/ capacity with oil (vegetable, canola or peanut) and heat to 350 degrees. Remove chicken from refrigerator and sprinkle with another cup of flour. Coat chicken with flour and shake off excess. Fry a few pieces of chicken at a time, do not overcrowd pot. Fry dark meat (thighs, legs, and wings) for 14 minutes and white meat (breasts) for 12 minutes. Maintain oil temperature between 325 - 350 degrees. Turn chicken over half way through cooking time to cook both sides evenly. <br />
<br />
When chicken is done verify correct internal temperature of 165 degrees. Remove from oil and place on a wire rack until all chicken is fried. Chicken may be kept warm in a 200 degree oven.Scott Hargrovehttp://www.blogger.com/profile/09566363211395652740noreply@blogger.com0tag:blogger.com,1999:blog-1846848613138563060.post-43324194289761924442012-10-30T11:57:00.002-07:002012-10-30T11:57:32.546-07:00Curried Butternut Squash Soup<iframe allowfullscreen="allowfullscreen" frameborder="0" height="315" src="http://www.youtube.com/embed/sMQ12NySyhU" width="420"></iframe><br />
<br />
<b>Curried Butternut Squash Soup</b><br />
<b><br /></b>
3 1/2 - 4 lb Butternut Squash<br />
5-6 cups chicken stock<br />
6-8 Tbsp butter<br />
1 1/2 cups diced white onion<br />
4 Tbsp flour<br />
2 tsp hot curry powder<br />
1 cup half and half<br />
lime juice<br />
1 tsp salt<br />
1 tsp pepper<br />
<br />
Peel, seed and cut the squash into 1-2 inch cubes. Heat butter over medium-high heat until melted. Add onion and sauté for about 5 minutes. Stir in curry and continue to cook for about 5-6 minutes. Add cubed squash, salt and pepper and sauté for another 5 minutes. Sprinkle flour over mixture and incorporate well. Pour chicken stock into mixture and take care to make sure all the flour is incorporate. Allow mixture to come up to a boil then reduce heat to medium-low and cover. Let soup cook for approximately 20-25 minutes, until squash is tender enough to allow a folk to pierce it with little resistance. At this point the soup can be pureed with an emersion blender, or you can remove the solids and place them in a blender along with 2 cups of the broth, and puree mixture until smooth (if using a blender return puree to pot). Stir in the half and half. At this point you will not want to let the soup boil again. The soup can be held over low heat until ready to serve. Once ladled into bowls you can garnish each with about 1-2 tsp of fresh lime juice. Serve and enjoy!!Scott Hargrovehttp://www.blogger.com/profile/09566363211395652740noreply@blogger.com0tag:blogger.com,1999:blog-1846848613138563060.post-5942426037345075852012-10-26T18:17:00.000-07:002012-10-26T18:17:32.126-07:00Caramel Apples<iframe allowfullscreen="allowfullscreen" frameborder="0" height="315" src="http://www.youtube.com/embed/R6Wj1FGOpf4" width="420"></iframe><br />
<br />
<br />
<b>Caramel Apples</b><br />
<br />
Makes 6 cups<br />
<br />
8 apples<br />
8 sticks<br />
toppings of your choice<br />
2 cups heavy cream<br />
1 1/2 cups light corn syrup<br />
1 cup butter<br />
2 cups sugar<br />
2 tsp vanilla extract<br />
<br />
Wash and dry apples and insert stick into stem end<br />
<br />
Line a baking pan. Fill bowls with toppings.<br />
<br />
Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook 1 1/2 cups of the cream, corn syrup, butter and sugar to 280 degrees. Remove from heat and carefully swirl in 1/2 cup of cream and vanilla extract. Use caution as the mixture is very hot.<br />
<br />
While the caramel is hot, dip and turn apples into the caramel to coat and let the excess drip off. Dip the apples into the toppings of your choice. Arrange the apples on the lined baking pan and allow to cool.<br />
<br />
<br />Scott Hargrovehttp://www.blogger.com/profile/09566363211395652740noreply@blogger.com0tag:blogger.com,1999:blog-1846848613138563060.post-34635818004547958722012-10-26T18:07:00.000-07:002012-10-26T18:07:01.290-07:00Severed Finger Cookies<iframe allowfullscreen="allowfullscreen" frameborder="0" height="315" src="http://www.youtube.com/embed/S3iuKEGt4Bc" width="420"></iframe><br />
<br />
<br />
<b>Severed Finger Cookies</b><br />
<br />
Makes 24 large finger cookies<br />
<br />
1 cup unsalted butter, at room temperature<br />
1 cup confectioners sugar<br />
1 egg<br />
1 tsp vanilla extract<br />
2 3/4 cups all-purpose flour<br />
1 tsp baking powder<br />
1 tsp salt<br />
1/2 cup sliced almonds<br />
1/2 cup raspberry jam<br />
<br />
In a large bowl, beat the butter until creamy. Mix in the sugar egg and vanilla, then mix in the flour baking powder and salt. Cover with plastic wrap and refrigerate for 30 minutes. <br />
<br />
Preheat oven to 325 degrees.<br />
<br />
Using your hands and working quickly, roll a small handful of dough and roll into a finger shape. Place the fingers about 3 inches apart on an ungreased cookie sheet. Stick a sliced almond on one end for the fingernails. Using a butter knife make 3 crosswise knuckle marks in the middle of each cookie.<br />
<br />
Bake until golden brown, about 20-25 minutes.<br />
<br />
Transfer to rack to cool. Meanwhile, in microwave, heat raspberry jam for 45 seconds. Once liquified dip the severed end of each cookie into the sauce.<br />
<br />
Place on cookie sheet and allow jam to set.<br />
<br />
<br />Scott Hargrovehttp://www.blogger.com/profile/09566363211395652740noreply@blogger.com0tag:blogger.com,1999:blog-1846848613138563060.post-48692494866004644382012-10-17T14:22:00.002-07:002012-10-17T14:33:44.805-07:00Sweet Barbacoa Pork<iframe allowfullscreen="allowfullscreen" frameborder="0" height="315" src="http://www.youtube.com/embed/Rfaqw_5Ro0U" width="420"></iframe><br />
<br />
<b>Sweet Barbacoa Pork</b><br />
<b><br /></b>
makes 4-5 servings<br />
<br />
2 lbs boneless pork ribs<br />
1 (12 oz) can coke-a-cola (mexican coke is better still uses real cain sugar) (not diet - can use caffeine free)<br />
1/4 cup brown sugar<br />
1 tsp. garlic<br />
1/4 cup water<br />
<br />
Put the pork, coke-a-cola, brown sugar & garlic in a large bowl or ziplock bag to marinade.<br />
Marinate overnight.<br />
<br />
After pork is marinated pour pork and marinade into dutch oven and cook in oven for 3 hours on 300 degrees then 2 hours on 250 degrees or crockpot cook for 4 hours on high or 8 hours on low.<br />
Keep lid on to retain liquid.<br />
Remove from oven and <b>drain liquid</b>. Put pork into a large bowl and shred using forks or tongs.<br />
<br />
<b>Barbacoa Sauce</b><br />
<b><br /></b>
2 cups coke-a-cola (mexican coke is better uses real cain sugar still) (not diet - can use caffeine free)<br />
2 (7 oz cans) diced green chilies<br />
1 (19 oz) can red enchilada sauce<br />
1 cup brown sugar<br />
<br />
In a food processor or blender, blend coke, chilies, enchilada sauce and brown sugar until desired consistence is reached. <br />
Add Barbacoa Sauce to shredded pork and serve or cover in oven safe pot to heat or keep warm till you're ready to serve.<br />
<br />
To add heat to these sweet burritos top with my homemade enchilada sauce or your favorite salsa.Scott Hargrovehttp://www.blogger.com/profile/09566363211395652740noreply@blogger.com0tag:blogger.com,1999:blog-1846848613138563060.post-15876154439370587292012-10-17T13:53:00.000-07:002012-10-17T13:53:07.119-07:00Creamy Ranch Tomatillo Sauce, Black Beans, Cilantro-Lime Rice<iframe allowfullscreen="allowfullscreen" frameborder="0" height="315" src="http://www.youtube.com/embed/JPf7WWx12UQ" width="420"></iframe><br />
<br />
<br />
<b>Creamy Ranch Tomatillo Sauce</b><br />
<b><br /></b>
makes 6-8 servings<br />
1 Cup uncooked Rice (long-grain, white rice)<br />
1 tsp. butter<br />
2 cloves garlic, minced<br />
1 tsp. freshly squeezed lime juice<br />
1 cup chicken broth (better then bouillon)<br />
3/4 cup water<br />
1 Tbsp. freshly squeezed lime juice<br />
2 tsp. sugar<br />
3 Tbsp. fresh chopped cilantro<br />
<br />
In a saucepan combine butter and garlic over medium-high heat. Allow butter to melt and sauté garlic until fragrant, about 4 minutes. Add rice and stir to combine. Add lime juice, stock and water. Bring to a boil and cover pot. Turn heat to lowest setting and set timer for 20 minutes. After 20 minutes do not remove lid. Turn off heat and keep covered for 5 minutes.<br />
<br />
Remove lid and add lime juice, sugar and cilantro. Stir to combine and serve.<br />
<br />
<b>Black Beans</b><br />
<b><br /></b>
makes 6-8 servings<br />
<br />
2 Tbsp olive oil<br />
2 cloves garlic, minced<br />
1 tsp cumin<br />
2 (15 oz cans) black beans, drained and rinsed<br />
Approx 11 oz tomato juice<br />
1 1/2 tsp salt<br />
2 Tbsp cilantro, minced<br />
<br />
In a saucepan over medium-high heat add olive oil. Stir in garlic and cumin and sauté for 4 minutes. Add beans, tomato juice, and salt. Stir and cover for about 10 minutes. Once the beans are heated through they are ready to serve. You may remove the lid and continue to simmer for a drier consistency. <br />
<br />
<b>Creamy Ranch Tomatillo Sauce</b><br />
<b><br /></b>
makes 1 quart<br />
<br />
1 packet Hidden Valley Ranch mix (NOT BUTTERMILK)<br />
1 cup buttermilk<br />
1 cup mayonnaise<br />
2 tomatillos, remove husks, diced<br />
1/2 bunch cilantro<br />
2 cloves garlic<br />
juice of 1 lime<br />
1 jalapeño<br />
<br />
Mix all ingredients in a blender. Process until well blended. <br />
<br />
<br />Scott Hargrovehttp://www.blogger.com/profile/09566363211395652740noreply@blogger.com0tag:blogger.com,1999:blog-1846848613138563060.post-51178246993085263192012-10-11T16:27:00.001-07:002012-10-11T16:28:33.223-07:00Homemade Tamales<iframe allowfullscreen="allowfullscreen" frameborder="0" height="315" src="http://www.youtube.com/embed/TCcHDjGjmrc" width="420"></iframe><br />
<br />
Homemade Tamales<br />
<br />
3 cups Masa for tamales<br />
2 cups Cornmeal<br />
1 tsp baking powder<br />
1 cup lard<br />
1/2 cup canola oil<br />
1/2 tsp cayenne pepper<br />
1/2 tsp cumin<br />
1/2 tsp black pepper<br />
2 tsp salt<br />
2 cups chicken stock<br />
1/2 cup enchilada sauce (see recipe on my blog at portlandcomfortfood.com)<br />
24 corn husks<br />
2 lbs Chipotle Shredded Pork (recipe on blog at portlandcomfortfood.com) or filling of your choice<br />
<br />
Cover corn husks with hot water and let sit for 1 1/2-2 hours.<br />
<br />
In a stand mixer combine masa and cornmeal. Add lard and canola oil and mix until combined (it will look like course sand), scraping blade of mixer to help incorporate lard. Add enchilada sauce and mix until incorporated. Add cumin, cayenne, pepper and salt and mix again to combine. Slowly pour in stock while mixer is running on low. Process until dough forms and the dough is sticky.<br />
<br />
Remove husks from water and pat dry. Spread a 1/4 inch layer of masa mixture on the center of husk, leaving about 1 inch space around the edges. <br />
<br />
Put about 1/4 cup of filling down the center of the masa and roll tamale onto itself trying to make the edges meet in the middle. Fold husk around tamale and set on tray.<br />
<br />
Once all tamales have been formed layer them in a steamer basket set over boiling water. Cover and let steam for 30 minutes or until dough can easily pull away from husk. Make sure to monitor water level so your pot does not boil dry.<br />
<br />
Serve immediately, or reheat for service later.<br />
<br />
<br />Scott Hargrovehttp://www.blogger.com/profile/09566363211395652740noreply@blogger.com0tag:blogger.com,1999:blog-1846848613138563060.post-79738151746578445152012-10-11T14:52:00.000-07:002012-10-11T14:54:10.072-07:00Enchilada Sauce<iframe allowfullscreen="allowfullscreen" frameborder="0" height="315" src="http://www.youtube.com/embed/alJB1huIuiI" width="420"></iframe><br />
<br />
<b>Enchilada Sauce</b><br />
<b><br /></b>
1/4 cup Canola Oil<br />
1 large Mexican Sweet Onion, finely chopped<br />
3-4 cloves garlic, minced<br />
12-14 dried New Mexico chilis<br />
2 cups water<br />
3-4 Tbsp flour<br />
1 tsp salt<br />
2 fresh tomatoes, stem removed<br />
<br />
Makes 1 1/2 quarts<br />
<br />
Remove stems and seeds from chiles. Put chiles in simmering water for 20 minutes. Remove chiles from water (reserve poaching water) and place in blender. Process in blender with 2 cups water until completely pureed.<br />
<br />
In a saucepan, heat oil until hot. Add onions and garlic and sauté for 5-6 minutes over medium/high heat. Add flour and stir for 3 minutes. <br />
<br />
Pour onion mixture along with 2 tomatoes into blender and process.<br />
<br />
Pour chili/onion mixture into saucepan and bring to a boil, stirring constantly. <br />
<br />
<br />
Scott Hargrovehttp://www.blogger.com/profile/09566363211395652740noreply@blogger.com0tag:blogger.com,1999:blog-1846848613138563060.post-51996860802231440642012-10-03T11:29:00.000-07:002012-10-03T11:29:20.947-07:00Spicy Italian Sausage Red Sauce<iframe allowfullscreen="allowfullscreen" frameborder="0" height="315" src="http://www.youtube.com/embed/vh5Z50_GyEQ" width="420"></iframe><br />
<br />
Spicy Italian Sausage Red Sauce<br />
<br />
Serves 8<br />
<br />
3-4 Tbsp Olive Oil<br />
2 lbs Hot Italian Sausage<br />
2 (28 oz) cans Whole peeled tomatoes, or 28 oz fresh peeled tomatoes<br />
2 large onions, diced<br />
4 large cloves garlic, minced<br />
1 1/2 tsp dried Basil<br />
1 1/2 tsp dried Oregano<br />
2 tsp red pepper flakes<br />
1 1/2 tsp salt<br />
1 1/2 tsp black pepper<br />
2 cups stock (chicken, vegetable or beef)<br />
<br />
Heat a large sauce pan over medium high heat. Add 3-4 Tbsp Olive Oil and heat for approximately 45 seconds (or until you see it begin to shimmer). Add sausage and let sit for about 3 minutes, do not stir. Once the sausage begins to brown slightly, stir. Allow to caramelize on all sides, then add garlic and onions. Sauté mixture until onions begin to soften and brown slightly. Add dried spices and salt and pepper. Stir mixture together then add tomatoes and stock. <br />
<br />
Allow sauce to simmer on medium/low for approximately 1 1/2 hours, stirring every 15-20 minutes. If mixture becomes too dry add 1/2 cup water at a time until it loosens to your desired consistency. <br />
<br />
Serve sauce with your favorite pasta and enjoy!!<br />
<br />
<br />Scott Hargrovehttp://www.blogger.com/profile/09566363211395652740noreply@blogger.com0tag:blogger.com,1999:blog-1846848613138563060.post-83051136548835585992012-10-03T11:09:00.001-07:002012-10-03T11:09:59.348-07:00How to peel fresh tomatoes "Concasse"<iframe allowfullscreen="allowfullscreen" frameborder="0" height="315" src="http://www.youtube.com/embed/bTE0VTmWi04" width="560"></iframe><br />
<br />
How To Peel Fresh Tomatoes<br />
<br />
1 quart boiling water<br />
Bowl filled with ice water<br />
slotted spoon<br />
<br />
Remove the core for the tomato. Cut an "X" in the bottom of the tomato using a pairing knife. Place tomato in boiling water for 1 - 2 minutes. Remove tomato from boiling water and place into ice water bath for about 30 seconds. Remove tomato from ice water and remove skin. Squeeze out seeds and juice from center of tomato. <br />
<br />
For a complete "Concasse" rough chop the tomato. The whole peeled tomatoes can be used in sauces, soups and stews or canned for use in the future.Scott Hargrovehttp://www.blogger.com/profile/09566363211395652740noreply@blogger.com0tag:blogger.com,1999:blog-1846848613138563060.post-84557015157573326102012-09-27T14:35:00.000-07:002012-09-28T14:36:38.544-07:00Chipotle Shredded Pork<iframe allowfullscreen="allowfullscreen" frameborder="0" height="315" src="http://www.youtube.com/embed/xqouYObw9Yc" width="420"></iframe><br />
<b><br /></b>
<b>Chipotle Shredded Pork</b><br />
<b><br /></b>
<b>Serves 12</b><br />
<b><br /></b>
6 lbs boneless pork shoulder<br />
2 large sweet onions, large dice<br />
1 1/2 Tbsp salt<br />
1 1/2 Tbsp garlic powder<br />
1 7 oz can chipotles in Adobo sauce<br />
1/2 cup water<br />
3-4 Tbsp canola oil<br />
<br />
Preheat oven to 300 degrees.<br />
In a large cast iron dutch oven over high heat add 3-4 Tbsp canola oil Heat oil and add onions and sauté until lightly browned. Season pork with salt and garlic powder and mix to coat pork evenly. Once onions have caramelized add diced chipotles to pot then add pork. Continue to heat over high heat to brown pork. Pour in 1/2 cup water. Place tight fitting lid on pot and place in a 300 degree oven. Set timer for 4 hours. <br />
<br />
When done, remove pot from oven and shred pork with tongs. If the sauce is to thin, place on stove and heat to reduce.<br />
<br />
Serve with your favorite tortillas as tacos or in burritos or with rice and beans.Scott Hargrovehttp://www.blogger.com/profile/09566363211395652740noreply@blogger.com0tag:blogger.com,1999:blog-1846848613138563060.post-67086071285385374882012-09-27T14:26:00.001-07:002012-09-27T14:26:57.104-07:00Southern Pimento Cheese<iframe allowfullscreen="allowfullscreen" frameborder="0" height="315" src="http://www.youtube.com/embed/5geN_Lcw85Q?list=UUvVm9qRqEgEYx6opo7UGCIQ&hl=en_US" width="560"></iframe><br />
<br />
<b>Southern Pimento Cheese</b><br />
<b><br /></b>
Makes 4 portions<br />
<br />
1 3 oz package Cream Cheese, room temperature<br />
1 cup sharp cheddar, finely grated<br />
1 cup Monterey Jack, finely grated<br />
1/2 cup mayonnaise<br />
1/4 tsp salt<br />
1/4 tsp garlic powder<br />
1/4 tsp cracked pepper<br />
1 8 oz jar pimentos, diced<br />
1 tsp grated onion, white or red (or substitute 1 green onion, finely minced)<br />
<br />
<br />
Using an electric mixer, beat cream cheese until smooth. Add all of the remaining ingredients and beat until well combined. <br />
<br />
<br />Scott Hargrovehttp://www.blogger.com/profile/09566363211395652740noreply@blogger.com0tag:blogger.com,1999:blog-1846848613138563060.post-5760236435415348782012-09-27T14:17:00.000-07:002012-09-27T14:17:12.349-07:00Hollandaise Sauce<iframe allowfullscreen="allowfullscreen" frameborder="0" height="315" src="http://www.youtube.com/embed/n_GtjtOak2o?list=UUvVm9qRqEgEYx6opo7UGCIQ&hl=en_US" width="560"></iframe><br />
<br />
Hollandaise Sauce<br />
<br />
Makes 2-3 portions<br />
<br />
12 Tbsp butter<br />
4 large egg yolks, room temperature<br />
3 Tbsp freshly squeezed lemon juice<br />
1/8 tsp salt<br />
1/8 tsp white pepper<br />
1/4 tsp cayenne pepper<br />
<br />
Melt butter in microwave. Skim off white foam from top of butter.<br />
<br />
Place the egg yolks, lemon juice, salt, pepper and cayenne in the blender. Blend for 15 seconds.<br />
<br />
With the blender running, remove center of cover and slowly pour in hot butter, leaving the settled milk solids in the bottom of the cup, blend for 30 seconds or until the sauce is thick. Serve immediately.Scott Hargrovehttp://www.blogger.com/profile/09566363211395652740noreply@blogger.com0tag:blogger.com,1999:blog-1846848613138563060.post-80117977112894713562012-09-24T13:29:00.000-07:002012-09-24T13:29:00.712-07:00Crawfish and Shrimp Etouffee<iframe allowfullscreen="allowfullscreen" frameborder="0" height="315" src="http://www.youtube.com/embed/kXNuDoHSCm8" width="420"></iframe>
<br />
<br />
<br />
<b>Creole Crawfish and Shrimp Etouffee</b><br />
<b></b><br />
<b>
</b>
Serves 6-8 portions<br />
<br />
1 1/2 cups butter<br />
1 cup flour<br />
2 lb onions, chopped<br />
1 large green bell pepper, medium dice<br />
2 ribs celery, medium dice<br />
4 cloves garlic, minced<br />
2 tsp salt<br />
1 Tbsp Cayenne pepper<br />
2 lbs Shrimp, peeled and deveined<br />
1 lb Crawfish tail meat<br />
1/2 cup green onions, chopped<br />
1/4 cup parsley, minced<br />
3 bay leaves<br />
1 1/2 tsp dried Thyme<br />
juice of 2 lemons<br />
7 cups chicken stock<br />
2 Tbsp Worcestershire sauce<br />
1 Tbsp Louisiana hot sauce<br />
<br />
Melt butter. Add flour, stir until dark tan. Quickly add onions, bell pepper, garlic, bay leaves, thyme, salt, cayenne pepper. Stir over medium heat until vegetables are tender. Add crawfish and shrimp and stir together. Add chicken stock. Stir together to fully incorporate roux mixture with stock. Add green onions and parsley. Cover and geat to a boil, stirring often. Reduce heat and cook 12-15 minutes. Add lemon juice. Let stand 15 minutes and serve over white rice.
<br />
<br />
<br />
<strong>White Rice</strong><br />
Ratio = 1 cup rice : 1 3/4 cup water<br />
<br />
2 Tbsp butter<br />
2 bay leaves<br />
1 tsp salt<br />
<br />
Bring water to a boil. Add butter, bay leaves and salt. Stir in rice. Return to boil and cover. Immediately reduce heat to lowest setting and set timer for 20 minutes. Do no remove the lid. When 20 minutes expires turn off heat and keep covered for an additional 5 minuites. Remove lid and fluff rice with a fork.<br />
<br />
Scott Hargrovehttp://www.blogger.com/profile/09566363211395652740noreply@blogger.com0tag:blogger.com,1999:blog-1846848613138563060.post-57644892573400973882011-02-14T10:31:00.000-08:002011-02-14T10:45:53.147-08:00Mushroom SoupServes 4<br /><br />Ingredients:<br /><br />6 Tbsp butter<br />2 Tbsp olive oil<br />1 lb assorted wild mushrooms<br />1 onion, coursely chopped<br />1 leek, coursely chopped<br />1-2 cloves garlic, minced<br />1/2 tsp dried thyme<br />1/2 cup dried porcini mushrooms (the best you can find), ground into powder<br />fresh parsley sprig<br />2 oz dry sherry<br />4 cups chicken stock<br />1/2 cup cream (optional)<br /><br />Method:<br />In a medium saucepan or dutch oven, melt butter with olive oil over medium-high heat. Add chopped mushrooms and saute until they begin to brown and release their moisture. Once the moisture begins to come out, salt lightly with sea salt. Continue to cook until all of the liquid has evaporated. Stir in the onions, garlic, leek, thyme and dried porcini powder. Saute mixture until onions begin to soften and turn opaque. Stir in sherry and deglaze pan. Stir in chicken stock and parsley sprig and bring to a boil. Reduce to simmer for about an hour.<br /><br />After an hour, remove parsley and discard. Let soup cool slightly and puree until desired consistancy is achieved. Stir in cream (if using) and season with salt and pepper.<br /><br />Simmer soup (if needed) to develop flavor. Serve hot with a drizzle of white truffle oil or aged balsamic vinager.Scott Hargrovehttp://www.blogger.com/profile/09566363211395652740noreply@blogger.com0tag:blogger.com,1999:blog-1846848613138563060.post-3056059097569766982010-11-15T14:39:00.000-08:002010-11-17T17:45:28.692-08:00Root Beer Braised Beef Short Ribs<object width="640" height="385"><param name="movie" value="http://www.youtube.com/v/XRnzgcCjbpY?fs=1&hl=en_US"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/XRnzgcCjbpY?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="640" height="385"></embed></object><br /><br /><br />Root Beer Braised Beef Short Ribs – a delicious version of the classic beef stew<br /><br />3 lb beef short ribs<br />Canola oil<br />Salt and pepper<br />2 medium red onions, ¼ inch dice<br />3 stalks celery, ¼ inch dice<br />2 carrots, ¼ inch dice<br />1 ½ lb crimini mushrooms, quartered<br />12 cloves garlic, roughly chopped<br />10 sprigs fresh thyme<br />2-4 fresh bay leaves<br />1 sprig fresh rosemary<br />2 whole star anise<br />1 tsp cumin<br />½ - 1 tsp red pepper flakes<br />1 cup red wine<br />3 cups dark beef stock<br />12 oz (or 1 ½ -2 cups) best quality root beer<br /><br />Heat large cast iron pot over high heat. Add just enough canola (or vegetable oil) to coat bottom of pan. Season beef ribs generously with salt and pepper. Add ribs to pot one at a time, being careful not to crowd the pot (you may need to do this in batches).<br /><br />Once all the beef ribs are well browned, remove from pot and add onions, carrots, celery, garlic and mushrooms. Saute over high heat until the vegetable begin to soften and caramelize, about 7-10 minutes. Add thyme, bay leaves and rosemary along with star anise, pepper flakes and cumin. Stir to combine and cook for 1 minute. Add wine and allow to evaporate. Add root beer and beef stock. Cover pot and simmer for 3 hours. After 3 hours, remove lid from pot and allow mixture to simmer an additional 1 hour, stirring occasionally. <br /><br />Serve over buttered noodles, polenta or mashed potatoes.Scott Hargrovehttp://www.blogger.com/profile/09566363211395652740noreply@blogger.com0tag:blogger.com,1999:blog-1846848613138563060.post-56858080107369058862010-09-20T16:41:00.001-07:002010-09-20T17:06:46.108-07:00Roasted Bratwurst<object width="640" height="385"><param name="movie" value="http://www.youtube.com/v/xx698BRyqG4?fs=1&hl=en_US"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/xx698BRyqG4?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="640" height="385"></embed></object><br /><br /><br />1 lb Bratwurst<br />10 cloves garlic<br />1 large red onion, sliced<br />4 medium gold or white potatoes, cubed into 1/2 inch cubes<br />10 sprigs thyme<br />salt and pepper, to taste<br />1/4 - 1/2 cup olive oil<br /><br />Preheat oven to 375 degrees. Toss all ingredients to coat in oil. Pour into roasting pan. Roast one hour, stirring every 20 minutes until all garlic and onions are lightly browned.Scott Hargrovehttp://www.blogger.com/profile/09566363211395652740noreply@blogger.com0tag:blogger.com,1999:blog-1846848613138563060.post-70058841458555548002010-09-20T15:37:00.000-07:002010-09-20T15:41:47.270-07:00Homemade Bratwurst<object width="640" height="385"><param name="movie" value="http://www.youtube.com/v/MaJgl2DrQGM?fs=1&hl=en_US"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/MaJgl2DrQGM?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="640" height="385"></embed></object><br /><br />Homemade Bratwurst:<br /><br />6-8 feet hog casing<br />3 lb lean pork butt, cubed<br />2 lb veal, cubed<br />1-1 1/2 lb pork fat, cubed<br />1/2 tsp ground allspice<br />1 tsp crushed caraway seeds<br />1 tsp dried marjoram<br />2 tsp ground pepper<br />2 tsp sea salt<br /><br />Grind all meats, blend with seasonings and re-grind. Stuff casings and twist off in 6 -8 inch lengths.<br /><br />Refrigerate for up to two days. Freeze if storing longerScott Hargrovehttp://www.blogger.com/profile/09566363211395652740noreply@blogger.com0tag:blogger.com,1999:blog-1846848613138563060.post-12122695995849962010-09-13T10:30:00.000-07:002010-09-13T10:31:42.077-07:00Barbecued Shrimp<object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/8PXrcWwwRSw?hl=en&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/8PXrcWwwRSw?hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br />Barbecued Shrimp<br /><br />Ingredients:<br />2 lb (16-20 count) shrimp – shell on (head-on if possible)<br />½ lb butter<br />¼ cup olive oil<br />¼ cup shallots, minced<br />¼ cup garlic, minced<br />½ cup green onions, roughly chopped<br />3 Tbsp basil, chopped<br />3 Tbsp oregano, chopped<br />2 Tbsp thyme, chopped<br />½ cup Worcestershire sauce<br />1 cup beer<br />Salt and pepper to taste<br />Creole seasoning to taste<br /><br />Method:<br /><br />Preheat oven to 350 degrees. In a medium saucepan, heat butter and oil. Add garlic, shallots, green onions, basil, oregano, and thyme. Sauté 3-5 minutes to flavor butter with herb mixture. Blend in Worcestershire sauce and beer. Pour shrimp into a large heat-resistant bowl. Pour butter-herb mixture over the shrimp. Season liberally with 2 tsp sea salt, 2 tsp pepper, 1 Tbsp Creole seasoning and 1 Tbsp Tabasco sauce. Toss together with a spoon until the shrimp are all well coated with butter. Pour shrimp and all the sauce into a small roasting pan (or 9x13 casserole, or small rimmed pan). Place in oven and cook for 7 minutes. Remove shrimp from oven and stir. Return to oven and bake for approximately another 3 minutes, then turn on Broiler and Broil for the last 5 minutes.<br /><br />Serve with lots of crispy bread… this dish is all sopping up the delicious sauce!<br /><br />Yields 6 small servings or 3 entrée servings.Scott Hargrovehttp://www.blogger.com/profile/09566363211395652740noreply@blogger.com0tag:blogger.com,1999:blog-1846848613138563060.post-49295842115774895862010-08-12T11:39:00.000-07:002010-08-12T11:45:29.496-07:00Portland Comfort Food is OPEN!!!<a href="http://2.bp.blogspot.com/_alcNlNi12iM/TGRALpeZiPI/AAAAAAAAAFA/huWe0OMWpEQ/s1600/comfort_logo+(4).jpg"><img style="cursor:pointer; cursor:hand;width: 267px; height: 267px;" src="http://2.bp.blogspot.com/_alcNlNi12iM/TGRALpeZiPI/AAAAAAAAAFA/huWe0OMWpEQ/s320/comfort_logo+(4).jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5504595213409683698" /></a><br /><br />Home-Delivered Comfort Food : Catering : Private Chef : Cooking Classes<br />www.portlandcomfortfood.com<br /><br />Portland Comfort Food: Newsletter<br />August 12, 2010<br /><br /><br />Portland Comfort Food is open!! After months of planning and preparations all operations are up and running.<br /><br />How does this help you? Portland Comfort Food is your resource for the best soul-satisfying, comfort food delivered right to your door. Our one-dish-meals are prepared with only the best ingredients gathered from our network of farmers and purveyors in the Portland area. The moment the meal is finished they are packaged and delivered to your home or office in the Portland metro area. <br /><br />We offer the perfect way for you to eat well, without having to worry about long trips to the supermarket and time spent in the kitchen. Imagine coming home from a busy day to a clean kitchen and a hot healthy meal in minutes that is prepared with almost no effort on your part. Portland Comfort Food will put hours back into your day, reduce your stress levels and give you great meals to enjoy. The time you save on planning, shopping, preparing and cooking can be better spent on family, business or entertainment. Our one-dish-meals not only look and taste great, but they’re good for you too.<br /><br />Please visit: www.portlandcomfortfood.com for details and menu.<br /><br />Personal Chef Service<br />The Personal Chef service gives you time to come home and relax together after a long day. Forget the stress of long checkout lines and the poor quality of convenience foods full of preservatives, chemicals, and pesticides. Instead, imagine arriving at home and simply heating up a homemade, top quality meal while relaxing together over healthy appetizers and salads. The Personal Chef service is an affordable way to answer the question, “What’s for dinner tonight?” <br />Pricing for a family of four typically starts at $150/week.<br /><br />Catering<br />We also cater in-home private parties ranging from hors d’oeuvres to multi-course meals. Great for holidays and special occasions where you can spend your time hosting and enjoying your company without the hassles of shopping, cooking, serving, and cleaning up.<br />Discover a world of fresh, delicious, local foods that contribute to a healthier, more relaxed lifestyle. Transform the nightly rush into a fine dining experience shared in the comfort of your own home. Call Portland Comfort Food today!<br />To consult with our chef about these services, please contact us at 503.747.7701 or at customerservice@portlandcomfortfood.com<br /><br />Cooking Classes<br />Portland Comfort Food also offers in-home cooking lessons. You can choose either personal lessons or invite a few friends over and spend the afternoon together creating a gourmet dinner complete with appetizer, entree and dessert. <br />Portland Comfort Food can also design a cooking lesson featuring dishes specifically designed around your dietary needs, such as vegetarian, wheat free, or non-dairy. You will receive recipe packets that include the day’s offerings along with additional ideas for variations and a source list for the best places to shop for ingredients. <br /><br />The classes we offer include: <br /><br />Knife Skills – from basic to advanced<br /> <br />Outdoor Grilling and Barbeque <br />Weeknight Meals<br />Savory Soups and Stews<br />Classic Comfort Foods<br />Desserts<br />Girl’s Night Out Party<br />French Bistro Classics<br />Tuscan Dinner Party<br />Spanish Tapas<br />Mexican Fiesta<br />Romantic Dinner for Two<br />Meals from the Pacific Northwest<br /> <br /><br />Something special you want to learn that is not listed? Please call us and we can create a custom class for you and your friends. <br />Our chef Scott will teach you the tricks of the trade, basic nutrition information, and all of the culinary skills you will need—and that includes Cooking 101 if you are one of those people who think you cannot cook! You will get personal guidance from a chef with years of experience. <br />The cost is only $45 per person/per class plus cost of supplies (three person minimum). We would suggest limiting groups to no more than six people so that we can maintain the quality of the supervision that such cooking classes require. For one-on-one classes the cost is billed at $35/hour.<br />Interested in a series of classes? Please ask us about or multiple class discount.<br />Please call Portland Comfort Food today to discuss or schedule your class.<br />www.portlandcomfortfood.comScott Hargrovehttp://www.blogger.com/profile/09566363211395652740noreply@blogger.com0tag:blogger.com,1999:blog-1846848613138563060.post-20018741574299794622010-06-29T11:21:00.000-07:002010-06-29T11:27:03.003-07:00Citrus Glazed Smoked Salmon<object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/OyaAef1fYls&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/OyaAef1fYls&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object>Scott Hargrovehttp://www.blogger.com/profile/09566363211395652740noreply@blogger.com0tag:blogger.com,1999:blog-1846848613138563060.post-32699660820605303002010-06-24T14:30:00.000-07:002010-06-24T15:27:12.521-07:00Thai Chicken Burgers<object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/zvR3i76_YCo&hl=en&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/zvR3i76_YCo&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br /><br />Barbeque Chicken Burgers with Thai Spices and Green Chili Relish<br /><br /><br />Ingredients:<br /><br />1 tablespoon red curry paste<br />2 sticks lemongrass, tough outer casing removed, very finely chopped<br />¼ teaspoon tumeric<br />1-inch-piece ginger root, peeled, finely grated<br />1 pound ground chicken breast, well chilled<br />9 ounces ground pork, well chilled<br />3 kaffir lime leaves, finely chopped<br />2 tablespoons chopped fresh Thai basil<br />1 tablespoon chopped fresh cilantro<br />2 tablespoons fresh coconut milk<br />Pinch each ground cumin and ground coriander<br />Kosher salt and freshly ground black pepper<br />Vegetable oil for cooking<br />Large tomato, sliced for garnish<br /><br />Instructions:<br /><br />In a bowl mix together the curry paste, lemongrass, turmeric and ginger. Add the ground meats and mix well with wet hands to bring all the ingredients together.<br /><br />Add the lime leaves, fresh herbs, coconut milk, ground spices and seasoning. Bring together again, but do not overwork. With wet hands, shape into 4 evenly sized burgers. Place in the refrigerator to chill for 30 minutes. <br /><br />Pre-heat the grill to medium. Brush the burgers with a little oil, place on the grill, and cook for 6 to 8 minutes until golden and cooked, turning them regularly.<br /><br />Toast the burger buns, spread the bottom buns liberally with the Green Chili Relish, and top each with a slice of large tomato. Place the burgers on top and garnish with the Coconut-Lemongrass Chutney; close with the lid and serve. <br /><br /><br /><br />Green Chili Relish<br />Ingredients:<br /><br />½ cup rice wine vinegar<br />1/3 cup brown sugar<br />½ cup raisins, soaked in water for 15 minutes, then drained<br />2 shallots, finely chopped<br />2 green bell peppers, deseeded, chopped<br />5 ounces mild green chilies, deseeded, finely chopped<br />½ tablespoon chopped ginger root<br />1 garlic clove, crushed<br />1 teaspoon fish sauce<br /><br />Instructions:<br /><br />Place the vinegar and sugar in a small pan and bring to a boil. Add the raisins and cook to a light caramel; the liquid should be syrupy.<br /><br />Stir in the shallots, green bell pepper, chilies, ginger and garlic. Cook for 3 to 4 minutes, add the fish sauce, then remove from the heat and leave to cool. Place in a blender, mix to a coarse puree, serve chilled.Scott Hargrovehttp://www.blogger.com/profile/09566363211395652740noreply@blogger.com0tag:blogger.com,1999:blog-1846848613138563060.post-18843084355559206852010-05-11T16:27:00.000-07:002010-05-11T16:29:30.670-07:00BeignetsBeignet Recipe:<br /><br />1 cup lukewarm water <br />1/4 cup sugar<br />1/2 teaspoon salt<br />1 egg, room temperature and beaten<br />2 tablespoons butter, softened<br />1/2 cup evaporated milk<br />4 cups bread flour or all-purpose flour<br />3 teaspoons instant active dry yeast<br />Vegetable oil*<br />Powdered sugar for dusting<br /><br />* Use just enough vegetable oil to completely cover beignets while frying.<br /><br /><br />Using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl. Beat until smooth. If using a bread machine, select dough setting and press Start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. form dough into an oval, place in a lightly greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.<br /><br />To prepare dough, remove from refrigerator and roll out on a lightly floured board to 1/2-inch thickness. Cut into approximately 3-inch squares or circles.<br /><br />In a deep fryer or large pot, heat vegetable oil to 360 degrees F. Fry the beignets (2 or 3 at a time) 2 to 3 minutes or until they are puffed and golden brown on both sides, turning them in the oil with tongs once or twice to get them evenly brown; beignets will rise to the surface of the oil as soon as they begin to puff. NOTE: If the beignets don't rise to the top immediately when dropped into the oil, the oil is not hot enough. Remove from oil and drain on paper towels, then sprinkle heavily with powdered sugar. Serve hot.<br /><br />The dough can be kept for up to a week in the refrigerator - it actually improves with age; just punch down when it rises. Dough can also be frozen; cut and roll, or shape doughnuts before freezing.)<br /><br />Makes 18 beignets.Scott Hargrovehttp://www.blogger.com/profile/09566363211395652740noreply@blogger.com0tag:blogger.com,1999:blog-1846848613138563060.post-81072427769981246022009-10-02T14:43:00.000-07:002009-10-02T16:24:00.283-07:00Parmesan Biscuits<object width="425" height="350"> <param name="movie" value="http://www.youtube.com/v/w5G8a5jd1Vg"> </param> <embed src="http://www.youtube.com/v/w5G8a5jd1Vg" type="application/x-shockwave-flash" width="425" height="350"> </embed> </object><br /><br /><br /><br />Parmesan biscuits<br />Yield: 8 2-inch biscuits<br /><br />2 cups unbleached all-purpose flour <br />2 teaspoons baking powder <br />½ teaspoon salt<br />½ cup unsalted butter, cut into eight pieces, chilled<br />½ cup grated Parmesan cheese<br />¾ cup milk <br /> <br />Whisk together the flour, baking powder and salt in large bowl to blend. Using fingertips, rub the chilled butter into the dry ingredients until the mixture resembles coarse meal. Stir in the cheese. <br /><br />Add the milk and stir until the mixture is evenly moistened and forms dough. <br /><br />Sprinkle a clean work surface with flour. Scrape the dough out onto the floured surface. Gently pat the dough out until it is about 1 inch thick. Cut rounds out of the dough using a 2-inch biscuit cutter. Evenly distribute the biscuits over the pot pie filling and bake as directed above.<br /><br />Or... bake in a 375 degree oven for 12-15 minutes, or until risen and well-browned.Scott Hargrovehttp://www.blogger.com/profile/09566363211395652740noreply@blogger.com0