Chipotle Snappers

Here is a delicious twist on the ol' jalapeno poppers. Choose your chilies wisely, as these can really kick your butt if you get hot ones.

Ingredients:

• 6 chipotle chilies
• 9 medium shrimp
• 1 cup cheddar/jack cheese blend
• 1/4 cup bacon crumbles
• 1/2 tablespoon butter
• Kosher salt

Procedure:

Pre-heat the oven to 350°.

Quickly fry the shrimp in the butter. Be very careful not to over-cook, as they will end up in the oven for a bit later.

Cut the chipotles in half, from end-to-end. Remove the seeds and scrape the white stuff off the walls. Then lay them out on a baking sheet.

Season the chipotle shells with salt, then top with bacon crumbles, chopped shrimp and cheese.

Bake until cheese is melted (7-8 minutes).

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Moke Chicken

Ingredients:

• 6-7 lbs of boneless/skinless chicken thighs
• 2 cups soy sauce
• 1 1/3 cups sugar
• 1 cup red wine
• 2 tsp sesame oil
• 1/4 cup Sriracha hot sauce
• 2 tsp garlic powder

Method:

Combine everything but the chicken and mix well enough to dissolve the sugar and garlic powder. A blender works nicely.

Put the marinade and chicken in a bowl, and refrigerate overnight.

Strain the marinade into a pan. Bring to a boil, then reduce heat to simmer the marinade long enough to reduce by about 1/2.

Grill the chicken. Slice it up, then pour marinade over the top. Mix it all up, and serve on a bed of white rice.

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Shepherd's Pie

Ingredients:

• 3 lbs ground beef
• 16 oz mixed veggies
• 4 cups beef gravy
• 5 lbs potatoes
• 1 stick butter (room temp)
• 16 oz sour cream
• 1 lb grated sharp cheddar cheese
• 2 bulbs roasted garlic
• 1 tablespoon kosher salt

Method:

Scrub and peel (if desired) your potatoes. Cut them into 1/2” slices and add to water to boil until soft enough to mash.

While the potatoes are cooking, roast the garlic, and brown/drain the ground beef.

Stir the ground beef and mixed vegetables together in an enormous baking pan. I like the big aluminum ones. Mix the gravy in with the meat/veggie blend.

When your potatoes are done, drain the water, then put them back in the pot for mashing. Add the butter and garlic, and mash by hand.

Add the cheese, sour cream and salt, and mix well with an electric mixer, until smooth.

Spread the cheesy mashed potatoes evenly over the meat/veggie/gravy mix. Cover with aluminum foil and bake for 45 minutes.

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Baked Beans That Are Slightly Better Than the Best BBQ Beans On the Planet

This is a slightly-modified version Steven Raichlen's Best BBQ Beans On the Planet. For some amazing grilling recipes and techniques, check out his books: The BBQ Bible and How to Grill.

Ingredients:

• 1 pound bacon cut into 1/4-inch slivers and fried
• 1 can (15 ounces) black beans (drained, rinsed and air-dried)
• 1 can (15 ounces) dark red kidney beans (drained, rinsed and air-dried)
• Bush’s Original Baked Beans (28 oz can + 15 oz can)
• 1 large sweet onion, finely chopped
• ½ anaheim chili (blistered, peeled and finely chopped)
• ½ poblano chili (blistered, peeled and finely chopped)
• 5 cloves garlic, minced
• 2 cups Sweet Baby Ray’s original barbecue sauce
• 1 ½ cups firmly packed light brown sugar
• ½ cup Dijon mustard

Method:

Stir everything up in a large turkey pan, cover in foil, and cook at 350° for 1 hour.

Variations:

These beans are pretty darn sweet. If they’re too sweet for you, try going with a neutral or spicy BBQ sauce, rather than Sweet Baby Ray’s.

If you like your beans spicy, go with a full anaheim and poblano chili. Combine with a spicy BBQ sauce (as noted above) to take it to the next level.

If you have access to a smoker, throw them in there with a little bit of pecan for about 30 minutes before moving them to the oven.

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Chipotle Shrimp Etouffee

A very simple Etouffee for those of us that are land-locked and have poor access to crawfish. Shrimp will do in a pinch.

Ingredients:

• 1 1/2 lbs uncooked shimp
• 32 ounces clam juice
• 8 ounces chicken broth
• 2 sticks butter
• 1 cup flour
• 1 cup diced bell pepper
• 1 cup diced celery
• 2 cups diced yellow onion
• 4 cloves minced garlic
• 1 minced chipotle in adobo sauce
  
• 1/2 to 1 teaspoon Tony Chechere's creole seasoning
• 1 tablespoon minced parsley
  

Method:

Melt the butter. Add flour gradually, wisking all the way. Make a roux that matches the color of peanut butter.

Add onions, celery and bell peppers. Cook about 5 minutes.

Add garlic and chipotles and garlic. Cook 1 minute.

Gradually add clam juice, then chicken broth, stirring as you go.

Add creole seasoning and parsley. Bring to a boil, then simmer for 20 minutes. Add shrimp and simmer for another 5 minutes, until shrimp is cooked.

Serve on a bed of white rice.

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Black Eyed Pea Casserole

Wow! This one is a real winner. Watch the video to see how it's done, or print it out and get your butt into the kitchen... Now! You don't want to pass this one up.



Ingredients:

• 1 lb chorizo sausage
• 3 cups black eyed peas
  
• 1 small yellow onion (diced)
• 2 cloves garlic (minced)
• 1 chipotle (minced) in adobe sauce
• 10 oz mild picante sauce
• 10 oz cream of mushroom soup
• 10 oz cream of chicken soup
• 10 oz mild enchilada sauce
• 2 tablespoons Emeril’s Essence
• 3 cups grated cheddar cheese
• A few large handfuls of crushed tortilla chips

Method:

Brown the chorizo. Push it off to one side of the pan, and add the onions. If the pan is dry, add a little olive oil to coat the onions. Cook a few minutes, until translucent.

Push the onions off to the side of the pan, add more olive oil if needed, and cook the garlic and chipotles for 30 seconds.

Add the picante sauce, mushroom soup, chicken soup and enchilada sauce. Stir well, and simmer for 10 minutes.

Pour 1/2 the mixture into a baking dish. Spread half the cheese. Add the other half of the mixture, then spread the rest of the cheese. Bake at 350 for 30 minutes.

Remove from the oven, un-foil, and add the crushed tortilla chips. Return to oven for 5 more minutes.

Serve with extra crushed tortilla chips.

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Off-Season Tomato Sauce

I have a confession to make: I'm not a big fan of authentic Italian cuisine. Having sampled authentic Italian cooking in Rome and Florence, I've realized that my Americanized taste buds just need something more. I'm conditioned to over-seasoning, rather than appreciating the natural flavors that come from fine ingredients.

With that said, I also feel obligated to know something about authentic Italian cooking. Primarily for 2 reasons:

1. Most of our favorite Americanized dishes have roots in other cultures. In order to come up with my own spins on these dishes, it's important to me that I start from a traditional base.
2. Some traditional dishes (such as this tomato sauce) can serve as a strong base for other creations. While this may not be the world's most exciting tomato sauce, what happens when I turn it into Arrabiata? Stay tuned, and you'll see!

With that said, I give unto you, a reasonably authentic version of a Northern Italian tomato sauce. One that should serve you well when fresh tomatoes are not in season.

Ingredients:

• 1 lb pasta
• 1 lb canned San Marzano tomatoes
• 3/4 cup diced onion
• 1 tablespoon carrot (minced)
• 1 tablespoon celery (minced)
• 3 tablespoons Italian parsley (minced)
• 3 tablespoons fresh basil (minced)
• 2 cloves garlic (minced)
• 3 tablespoons extra virgin olive oil
• Kosher salt
• Fresh ground black pepper
• Parmigiano reggiano

Method:

You should be able to prepare the entire dish in the time it takes the pasta to cook.

While the salted pasta water is coming to a boil, heat the olive oil in a pan. Once it’s warmed up, add the mirepoix (onion, celery and carrots). Sauté until onions are translucent. Add parsley and garlic, and continue to sauté for another minute.

When the water starts boiling, add the pasta (I like linguini).

Crush the tomatoes (by hand) as you add them to the mix. Include the juice that the tomatoes are packed in. Add the basil. Bring to a boil, and add salt and pepper to taste.

Once the pasta and the sauce are finished to your liking, mix the two together and top with fresh grated parmigiano reggiano.

To learn more about authentic Northern Italian cooking, check out The Splendid Table.

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