mother’s day

Sip & Chew Mother’s Day Edition

Recipe: Southern Pecan Pie From Guy Fieri And His Mom

Guy And Mom
Unless he’s on the road taping Diners, Drive-Ins and Dives, Guy has no problem making it to his mom’s on Mother’s Day: She lives right next door.

The two have celebrated with countless pecan pies over the years, using a recipe handed down from Guy’s grandfather, a Georgia native. This pie is special, Penny says, because it’s not too sweet and has an extra layer of pecans on the bottom.

Southern Pecan Pie
Recipe Type: Dessert
Author: Guy Fieri
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Serves: 8
Ingredients
  • 1 sheet refrigerated piecrust (half a 15-ounce package)
  • 1 cup light corn syrup
  • 1 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 5 1/3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 cups toasted pecan halves
  • Freshly whipped cream, for serving (optional)
Instructions
  1. Preheat the oven to 375 degrees F. Unroll the piecrust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Bake the crust until light golden brown, about 10 minutes. Cool completely on a rack. (Leave the oven on.)
  2. Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture.
  3. Finely chop 1/2 cup pecans and spread evenly over the piecrust. Roughly chop another
  4. /2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern.
  5. Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes. Cool completely on a rack. Serve with whipped cream, if desired.

Notes

Photograph by Kana Okada

New Recipe: Toaster Oven Baguettes

So here’s the deal.  I found a great little cottage on the Mobile River Delta, three acres on a picturesque creek.  I have a palatial garden (perhaps you saw it in my St. Patrick’s Day Rouxben video) that provides me with fresh herbs and veggies and I have snatched quite of few fish from the creek.  There are even squirrels should the economy continue to spiral out of control.  And the rent is ridiculously low.

Here’s the main drawback – the gas stove works, the gas oven does not.  I am welcome to purchase a new oven if I like and deduct it from the rent or just use my toaster oven.  Well, I have a pretty kickin’ toaster oven so I figured why bother. It has a built-in rotisserie and is large enough to cook any frozen pizza.  But alas, it is not large enough to make, say, a full size French baguette.

I am so digging this “living off the land” thing.  I mean, it’s fun now but it’s also practice for the eminent fall of western civilization.  One of the things I’m brushing up on is baking.  Toaster Oven BaguetteJust yesterday I made a pie with wild blueberries from the bushes in my yard.  Delicious.

I’m also reacquainting myself with bread baking.  In  the past week I’ve made a multi-grain quick bread and a batch of dough that yielded six pizza crusts.  Each has worked well in the toaster oven.  So now I devised the following recipe just for my toaster oven.  It produces a 10″ multi-grain French baguette perfect for po boys or just to tear and eat with a dish full of olive oil.  Have at it:

: Toaster Oven Baguette
  • 3/4 teaspoon quick yeast
  • 1/2 teaspoon demerara sugar
  • 3/4 cup water (105 -115 F)
  • 1 cup bread flour plus extra for working the dough
  • 1/2 cup whole wheat flour
  • 1/2 cup oat flour
  • 1 1/4 teaspoons salt
  1. In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, roughly 5 minutes.
  2. Stir in the bread flour until combined. Stir in salt and remaining flour until it forms a stiff dough.
  3. On a lightly floured surface knead the dough for 7 – 8 minutes, or until smooth and elastic.  Form into a ball.
  4. Place the dough into a lightly oiled (I always use olive oil) bowl, turning to coat with oil to let rise. Cover the bowl with plastic wrap  and store in a warm place until doubled in size, about an hour.
  5. Punch down dough and form into a long slender loaf about 9 inches long.
  6. Put loaf diagonally on a lightly greased large or 12 x 12-inch baking sheet and let rise, uncovered, about 30 minutes in the toaster oven.
  7. Remove the baguette and set aside; preheat oven to 450° (American). While the toaster oven is heating make 3 diagonal slashes on the loaf with a sharp knife then lightly brush the entire top of the loaf with cool water.
  8. Bake the loaf in the middle of the oven for 20 – 23 minutes, or until golden and the loaf sounds hollow when tapped. Transfer to a rack to cool.

For a chewy interior and perfect crust fill an atomizer (that’s smart people talk for spray bottle) with water and lightly spray the top of the loaf periodically.

If you do not wish to have a multi-grain bread simply use a second cup of bread flour in place of the whole wheat and oat flour.

Be careful not to let too much heat out when you do this. Baguette may be made up to this point 4 hours ahead then chilled before making. It can also be frozen; just thought over night int he refrigerator before using.

Demerara sugar is a natural brown sugar with a slight molasses finish. You can substitute it with turbinado sugar, sugar in the raw, white table sugar, plain brown sugar, honey or agave nectar.

Preparation time: 1 hour(s) 30 minute(s)

Cooking time: 20 – 23 minute(s)

Number of servings (yield):  2 – 4

Culinary tradition: French

 

Mother’s Day Recipes From Food Network Moms

In 1908, Anna M. Jarvis campaigned for the creation of an official Mother’s Day to honor her mother and for peace. Anna petitioned the superintendent of her mother’s church.  She got her wish as the first Mother’s Day celebration took place May 10 of that year.  Anna then spent the rest of her life protesting people for celebrating Mother’s Day.  She ridiculed florists for selling flowers and even petitioned the US  Postal Service to remove the words “Mother’s Day” from a stamp that also feature her own mother on it.  Apparently she was just a tad bit crazy.

Marcela ValladolidMother’s Day is just around the corner.  Rather than prodding mom into the cattle car that is the Olive Garden lobby how about actually cooking her something?  After learning about the originator of Mother’s Day the idea of you cooking for your mother shouldn’t seem quite as crazy.

The Moms of the Food Network have put together a few recipes to help you show your mom a little love.  Marcela Valladolid (pictured above with son Fausto), Sandra Lee, Paula Deen, Gina Neeley and Giada De Laurentiis help you to make a it a Mother’s Day to remember:

: Cream Cheese Filled Bisquits

: Recipe courtesy Paula Deen

  • 2 cups biscuit mix (suggested: Bisquick)
  • 3 ounces cream cheese
  • Milk, to moisten
  • Flour
  1. Preheat oven to 375 degrees F.
  2. In a mixing bowl, cut cream cheese into biscuit mix until cornmeal consistency. Add enough milk to moisten.
  3. Place dough-like mixture onto floured surface and knead 2 or 3 times. Don’t knead too much or your biscuits will be tough.
  4. Roll dough to desired thickness using a rolling pin and cut out with round cookie cutter. Place biscuits on a greased cookie sheet and bake until golden brown, approximately 15 minutes.

Notice this is a Paula Deen recipe without any butter in it.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 12

Culinary tradition: USA (Southern)

: Lazy Sunday Mimosa

: Recipe courtesy The Neely’s

  • 1/2 cup pink sanding sugar
  • 1 (750-ml) bottle brut Champagne
  • 4 tablespoons pineapple juice
  • 4 tablespoons blood orange juice
  • 2 tablespoons orange liqueur (recommended: Grand Marnier)
  1. Dip the rims of the champagne flutes in water. Dip again in the sanding sugar.
  2. Divide Champagne between 2 glasses. Add half of both juices to each glass and top with orange liqueur.

Preparation time: 5 minute(s)

Number of servings (yield): 2

Culinary tradition: USA (Southern)

: Guac’ with Fresh Baked Tortilla chips

: Recipe courtesy Marcela Valladolid

Guacamole:

  • 4 firm, ripe avocados, halved, pitted, and peeled
  • 1/2 medium white onion, minced (about 4 tablespoons)
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 medium lime, freshly squeezed (about 2 tablespoons)
  • Kosher salt and freshly ground black pepper

Chips:

  • 12 fresh corn tortillas
  • 1/2 cup vegetable oil
  • Kosher salt

To make the guacamole:

  1. In a medium bowl, coarsely mash the avocado. Lightly mix in the onion, cilantro and the lime juice. Season the guacamole liberally with salt and pepper.

To make the chips:

  1. Preheat oven to 400 degrees F.
  2. Brush each tortilla lightly with oil. Slice the tortillas into 8ths. Using 2 baking sheets, distribute half the chips onto each sheet, making sure they are evenly spread out and not overlapping. (If the chips overlap they will not crisp in the oven.)
  3. Bake on the top rack until golden and crispy, about 10 to 12 minutes. Remove from the oven to a serving bowl. Season with salt and serve immediately.

Cook’s Note: Season your chips with chipotle powder and/or garlic salt before baking for extra flavor.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican

: Sparkling Cider Mimosa

: Recipe courtesy Sandra Lee

  • 1 (25.4-ounce) bottle sparkling apple cider
  • 1/2 cup orange juice
  • 1 cup cranberry juice
  1. Combine all ingredients in a pitcher and pour into chilled champagne flutes.

Preparation time: 2 minute(s)

Number of servings (yield): 4

Culinary tradition: Italian

: Jade’s Mini Pancakes with Blueberries

: Recipe Courtesy of Giada De Laurentiis

Pancakes:

  • 1 cup buttermilk pancake mix (recommended: Krusteaz Buttermilk)
  • 3/4 cup water
  • 1 1/2 tablespoons unsalted butter, at room temperature

Topping:

  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 pint blueberries
  1. Preheat a griddle or large skillet over medium heat.
  2. In a small bowl, whisk together the pancake mix and water until just blended and slightly lumpy. Melt the butter on the griddle. For each pancake, add 1 tablespoon of batter to the griddle. Cook for 1 to 1 1/2 minutes each side until golden brown.
  3. In a clean bowl, using an electric hand held mixer, beat the heavy whipping cream until thick. Add the sugar and vanilla. Continue whipping until the cream forms stiff peaks.
  4. Top the pancakes with whipped cream and fresh blueberries.

Preparation time: 5 minute(s)

Cooking time: 8 minute(s)

Number of servings (yield): 4

 

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Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

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