HUSH PUPPIES

from Gourmet, February 2009
makes about 3 dozen

about 6 cups vegetable oil
2 cups stone-ground cornmeal
1 Tbsp sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup well-shaken buttermilk
1/2 cup minced onion
1 large egg

Preheat oven to 200F. Heat 1 1/2 inches oil in a 4-qt wide heavy pot over medium heat until it registers 375F on a deep-fat thermometer.

Meanwhile, whisk together cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together buttermilk, onion, and egg in a small bowl. Slowly pour buttermilk mixture into dry ingredients, stirring until just incorporated. 

Fry rounded tablespoons of batter (about 10 per batch), turning occasionally, until golden, 2-3 minutes per batch. Transfer with a slotted spoon to paper towels to drain. return oil to 375F between batches. Keep hush puppies warm in oven.

PUMPKIN CURRY

from Rosa's Thai Cafe London
serves 4

250 ml coconut milk
2 Tbsp red curry paste
500g pumpkin, peeled and chopped into small bite-size pieces
2 Tbsp fish sauce
1 Tbsp palm sugar
5 Kaffir lime leaves, finely cut
2 red Birds eye chilies, diagonally sliced
5-6 sweet basil leaves

In a pan, bring 50 ml coconut milk to a boil over medium heat. Add the curry paste and cook until the red oil splits and rises to the surface. Then add the chopped pumpkin and cook until tender. Add the remaining coconut milk. Season with fish sauce and pal sugar to create a slightly salty but well balanced taste. 

When it boils again, add the Kaffir lime leaves and Birds eye chili. Turn off the heat and add the sweet basil leaves. Ladle into a serving bowl and serve.

TOP BUTT STEAK with WHISKEY-MUSTARD SAUCE

from Gourmet October 2008
serves 4-6

1 (2 to 2 1/4 lb) boneless top butt sirloin steak (about 1-in thick)
1 Tbsp olive oil
2 Tbsp finely chopped shallot
1/2 cup whiskey
1 cup chicken broth
2 Tbsp whole-grain mustard
3 Tbsp unsalted butter
1/2 tsp cider vinegar

Pat steak dry and sprinkle with 1 tsp salt and 3/4 tsp pepper.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear steak, turning once, about 8 minutes total for medium-rare. Let steak rest on a platter, uncovered, 10 minutes.

While steak rests, add shallot to skillet and cook, stirring, until softened, about 2 minutes. Add whiskey and carefully ignite with a long kitchen match (use caution; flames will shoot up). When flames die down, whisk in broth and mustard and boil until sauce is reduced to about 1/2 cup, about 6 minutes. Add meat juices from platter, then whisk in butter and vinegar.

Slice steak and serve with sauce.

MY NOTES: Try subbing an alternate fat or oil for butter. 

DATE-WALNUT VINAIGRETTE

serves 6-8

1 cup walnut halves (about 4 ounces)
5 ounces dates, pitted
1 tsp Dijon mustard
1/2 cup cider vinegar
1/2 cup extra virgin olive oil
coarse salt and freshly ground pepper
1 head green-leaf lettuce
1 head red Bibb lettuce
3 heads Belgian endive (about 12 ounces)
4 ounces baby spinach

Preheat oven to 350F. Spread walnuts in a single layer on a rimmed baking sheet, and toast in the oven until golden and fragrant, 10 to 12 minutes. Let cool.

In a food processor, pulse 5 dates, mustard, and vinegar until puréed. with the machine running slowly port oil through feed tube. Season with salt and pepper. 

Quarter remaining date lengthwise. Into a large bowl, tear lettuce and endive into bite-size pieces; add spinach, dates, and walnuts. Drizzle with vinaigrette, and toss to combine. Serve immediately.

GREEN BEANS with PANFRIED SHIITAKE MUSHROOMS

serves 6-8

coarse salt
1 1/2 lbs green beans, stem ends trimmed
1/2 cup plus 1 Tbsp olive oil, plus more as needed
3/4 pound shiitake mushrooms, stemmed, wiped clean, and thinly sliced
freshly ground black pepper

Bring a large saucepan of water to a boil; add salt. Prepare an ice bath; set aside. Working in two batches, cook the green beans in boiling water until crisp tender, 3 to 5 minutes. Using a slotted spoon, plunge beans into ice bath to stop the cooking. Drain and pat dry; set aside.

Heat 1/2 cup oil in a large skillet over high heat until hot but not smoking. Working in batches so as not too crowd skillet, add mushrooms, and season with salt and pepper. Cook, stirring frequently, until golden and crisp, 2 to 3 minutes. Using a slotted spoon, transfer mushrooms to  paper towels to drain. Add more oil as needed for subsequent batches.

Reduce heat to medium. Add beans and remaining 1 tablespoon oil; season with salt and pepper. Cook, tossing, until the beans are heated through, about three minutes. Transfer to a large serving dish. Add mushrooms; toss to combine. Serve warm or at room temperature.