Amerasian BBQ Chicken & Sufferin' Succotash

Succotash
Lima Beans:
16 oz frozen Lima beans
3/4 tbsp olive oil
1 1/2 tsp kosher salt
1 tsp fresh ground black pepper

Add Lima beans to a 3 qt. sauce pan. Cover beans with water. Add salt, pepper and oil, and bring to a boil. Cover with a lid, reduce heat to medium-low and allow beans to simmer for 30-45 minutes, or until the beans are tender.

Creamed Corn:
1 22-oz package of frozen creamed corn
1 lb leeks
1 tbsp olive oil

Grill leeks until golden brown on the outside. Meanwhile, heat corn under medium-low heat until warm. Remove leeks from the grill. Chop into medallions and sprinkle onto the creamed corn. Finish with the olive oil and serve warm.

Amerasian BBQ Chicken

BBQ Sauce:
4 oz ketchup
4 oz stone-ground or deli mustard
2 oz apple cider vinegar
2 oz honey
2 oz molasses
1 oz soy sauce
1 1/2 tsp sesame oil

Mix all ingredients in a bowl.

Chicken:
Take 4 bone-in chicken breasts and soak in cold salt water for at least 2 hours. Remove from water and allow them to drip dry at room temperature for about 15 minutes. Meanwhile, preheat your grill so that the grates become hot. Drizzle BBQ sauce over chicken, skin-side up. Grill rib-side down for about 8 minutes, making sure to close the grill so that residual heat begins to bake the sauce onto the chicken. Personally, I save the sauce for the meaty areas and don't worry about spreading it along the rib cage, but that's your call. Once the sauce begins to crust a little, flip the chicken and cook for 3-5 minutes. This step will probably burn some of the sauce, but that's important for the "bark." Flip the chicken back over and paint more BBQ sauce on it. Think of this step as literally painting; you are building layers of sauce onto the exterior of the chicken. Continue repeating these steps until the chicken is cooked and you are out of BBQ sauce. Allow the chicken to rest for 5-10 minutes after removing from the grill. Keep in mind that because this is bone-in chicken, the temperature will continue to rise after removing from the grill (anywhere from 5-10 degrees Fahrenheit) as the bones release their heat.

Beans N' Greens with Cajun Cornbread

Here's another multi part recipe for all you happy faced fans out there. It combines a little bit of our old family recipes, with some improvisation thrown in from contemporary exploration. This dish is rooted in Southern culture, drawing on influences from the Louisiana bayous all the way to the Atlantic lowlands. Red beans, collard greens, tomatoes red and spicy cornbread. It's a vegetarian delight.

Red Beans:
1 lb dried red beans
8 cups cold water
2 tbsp kosher salt
1 tbsp olive oil
3 dried bay leaves

Anytime you cook with dried beans it's a good idea to look over them to make sure there aren't any stray pebbles or clumps of dirt. After rinsing and sorting the beans, preheat an oven to 350 degrees Fahrenheit. Put your dried beans into an oven safe stock pot (I prefer to use a dutch oven, but whatever works for you), then add the rest of the ingredients. This is the easy part; cover with a lid and bake for 1 1/2-2 hours or until the beans have absorbed most of the water and are soft but slightly resilient. Try to time this so that the collards are primarily done cooking, and you can continue to use the heat built up in the oven for the cornbread.

Collard Greens:
1 lb washed, chopped collard greens
1 large onion, diced
1 cup water
1 oz soy sauce
1 tbsp olive oil

Heat a large stock pot over medium high heat. Add the onion and stir it around so that it covers the bottom of the pan. Drizzle the olive oil over the top and sweat the onion until it becomes translucent. Dump your collards in, stirring briefly for 3-4 minutes, then add the water and soy sauce. Bring to a boil, cover the pot with a lid, reduce heat to low-medium low and continue to cook for about an hour.  (They will be dark. Stir the collards as necessary to ensure even cooking.)

Cajun Cornbread:
1 1/2 cups self rising cornmeal mix
3/4 cup buttermilk
1/2 stick of butter (mom uses margarine, both work but please avoid the kinds that come from a tub)
1 tbsp all purpose flour
1 tsp kosher salt
1/2 tsp cayenne pepper

Preheat your oven to 425 degrees Fahrenheit. Add the butter (or margarine) to a 7" cast iron skillet and melt it. In a mixing bowl, combine the cornmeal mix, flour, salt and cayenne pepper. Mix well, then add the buttermilk until incorporated. Pour most of the butter/margarine into the mixing bowl, reserving enough in the bottom of the skillet to coat it. Quickly stir the cornbread mixture and the add it to the skillet, evening the surface with the back side of your spoon. Bake for 25 minutes or until golden brown. Remove from the oven and allow to cool for 2-3 minutes before turning the cornbread out onto a plate, upside down.

We usually serve beans n' greens over a bed of brown rice, red beans and rice style, but it's not necessary. Garnish with fresh tomato slices, and your favorite hot sauce.

Nellis Pear Tart

Year after year, we've watched wildlife graze on fruit from the Nellis pear tree in my parents' backyard. Since the pears aren't particularly sweet and rarely ripen evenly enough to be eaten raw, we hadn't joined in until today.

The crisp nature of this pear variety makes baking an appropriate approach. Tart citrus accents playing amidst a delicate sweetness summon summer memories of evening sunlight filtering through tree leaves. Neither too heavy nor too rich, this guilt-free reward "pears" nicely with afternoon tea or coffee.

Pastry dough 
1 1/2 cups flour (refrigerated, if it's hot out)
1 stick cold butter
3-4 tbsp cold water (dependent on humidity in your area)
1 tsp confectioners' or powdered sugar
1/2 tsp salt

In a food processor, combine dry ingredients and mix well. Cut in butter until there are no large chunks of butter left (smaller than ball bearings). Gradually add water until it forms a ball. Once you begin adding the water, don't overwork mixture or your dough will become tough. Shape into a flat disk, wrap in plastic and chill for at least 1 hour.

Tart filling 
5 large & firm baking pears (Nellis or under ripe pears. Avoid soft or ripened pears)
1/2 cup sugar
1 lemon
2 tbsp all purpose flour
1 tbsp butter (cut into small squares)

Slice pears into 1/4" widths, set aside. On the countertop, roll the lemon to release its juices. Zest the lemon first and then juice it. In a separate dish, combine flour and sugar until there are no lumps. Toss pear slices with lemon zest, juice and the flour/sugar mixture. Roll out chilled pastry dough and place in pie dish, allowing extra dough to hang over the sides. Preheat oven to 375 degrees Fahrenheit. Layer in filling and juice evenly. Fold overhanging dough back over the filling. Top with small butter squares and bake for 50-60 minutes or until golden brown and bubbling. Let cool for 30 minutes, slice and serve.

Servings: 8

Braised Short Ribs with Carrot and Mushroom Gravy over Blanched Brussels Sprouts and Basmati Rice

Many say meat makes the meal, but we say it's the means to marry meals together. Steak and mashed potatoes, meatballs and spaghetti, fish and chips... clearly it's difficult to plan what you're having for dinner without carefully considering the proteins involved.

We were lucky enough to find some beef short ribs on sale at the grocery store this past week. Because it's an ingredient that we really haven't played around with too much, it was time to take the plunge and invest. Given that beef has such a robust flavor, some kind of leafy green was necessary to balance its richness to achieve our goals of healthiness. We hope this recipe will tantalize your taste buds and inspire your curiosity in the kitchen!

1 lb beef short ribs

12 oz water

2 large julienned carrots

1/4 cup dried shitake mushrooms

1 tbsp smoked paprika

2 tsp freshly chopped garlic

3 large bay leaves

3 large sprigs rosemary

1 tsp toasted sesame oil

1 lb fresh Brussels sprouts

12-16 oz water

2 tsp kosher salt

1 cup basmati rice

**Leftover Brussels sprout stock

In a Dutch oven, combine 12 oz. water, paprika, bay leaves, shitake mushrooms, rosemary and sesame oil then bring to a boil. Add short ribs and carrot slices. Cover, place in a preheated 250 F oven and cook for 2 hours.  When finished, remove short ribs and about 1/2 of the carrot and mushrooms. Puree the ingredients left in the Dutch oven to create the sauce. Plate the short ribs over the rice, then pour the sauce over the top. 

Rinse Brussels sprouts and cut bottoms off. Place in a 2-4 qt. stock pot, cover sprouts with water then add salt. Bring to a boil and cook until the sprouts are bright green. Remove from heat, **strain sprouts and reserve the water in the sauce pan. Immediately place sprouts in an ice bath to stop the cooking process and preserve their color.  As the rice is cooking, add the Brussels sprouts to a large sauté pan or wok and fry until a golden brown crust is formed, about 5-10 minutes. Try to time this so that the rice and short ribs are finishing at about the same time.

**Prepare rice by measuring correct amount and then rinsing it in a sieve or colander until the water that runs off is clear. Cook the rice in the Brussels sprout stock, over medium heat until the water level reduces down to 1/4" above the level of the rice. Cover the pan, then reduce heat to medium low and continue cooking the rice for an additional 12-15 minutes. Ensure that the majority of the liquid has cooked into the rice, but not all of it. Allow to stand for an additional 10 minutes, then fluff with a fork. Serve and enjoy!

Caramelized Onion and Rosemary Potato Latkes

One of my favorite ways of saving money in the kitchen is to re-purpose leftovers. This past week we happened to have a large reserve of red potatoes on hand, and so we decided to make some mashed potatoes. But even after eating a huge dinner there was still an abundance of those guys. Naturally, I put them away in a Tupperware container and whisked them away to the fridge for another day.

Because this latke recipe requires mashed potatoes, I have to spill the beans (or in this case, 'taters) about both of them, but they are easy to make and don't require a lot of ingredients. Lucky for you today's post is going to contain TWO recipes. Yes that's right, a 2 for 1. Happy cooking and happy faces, y'all!

For the mashed potatoes:
5 lbs. red potatoes, washed and chopped into 1 1/2-2" cubes
2 large white onions (other varieties will work as well)
6-8 oz. heavy cream (depending on your preferred healthiness level)
2 tbsp fresh rosemary, finely minced
1 tbsp kosher salt
1 tbsp olive oil

Put the potatoes into a large stock pot, and fill with water until the potatoes are covered with 1/2" water. Salt the water (about 1 tsp per 16 ounces) and cook on high heat until it reaches a boil. Cover and reduce heat to medium, simmering for 35-45 minutes, or until the potatoes are fork tender. Meanwhile, chop your onion into ribbons, preheat a saute pan over medium high heat, and add onions drizzled with the olive oil. Continue to cook the onions until they are golden brown and caramelized, stirring as necessary but not too often. When the potatoes are done, remove them from the heat and drain the majority of the water, leaving about 6-8 oz. in the bottom of the pan (this helps to keep the potatoes from being too thick and dry, but also reduces the amount of fattening ingredients necessary). Mash the potatoes with a hand masher or cake mixer, and add the cream, caramelized onions, salt and rosemary. Voila! Now on to the...

Latkes:
6 cups leftover mashed potatoes
1 quality tomato*
3 eggs
1 tbsp butter

Whisk the eggs in a mixing bowl, and add your mashed potatoes. Preheat a cast iron (or other heavily weighted) skillet on medium high heat. Right before you dollop the latke mixture into the pan, coat the skillet with half of the butter, saving the remaining portion for the next batch. Once the butter begins to sizzle, spoon a 3-4 oz portion onto the skillet and spread out so that it resembles a small, but thick, pancake. Repeat this process until your pan is full. Cook for 10-12 minutes or until well browned, then flip and cook an additional 8 minutes. Slice your tomato into 1/4" medallions and serve on top of your freshly plated latkes; garnish with salt and pepper if desired.

*Avoid tomatoes grown in Mexico and Canadian greenhouses, as they tend to be void of flavor and on occasion will be grainy/mealy. The best options are available at local farmers markets or from your neighbor, even if they have blemished skin.

Incredible Hulk Hummus

Here we go, boys and girls, hummus that will soothe the hunger rage in all of us, from a 5 year old to adults. It's simple, lean, packed with protein, and with a hint of green. No, it won't help you rip a road sign out of the ground to beat up bad guys with, but given time it just may help you beat down your waistline.

We decided to craft a special recipe for our nephew Mr. Jackson Oliver Kwasny in celebration of his 6th birthday. Because the Incredible Hulk is his favorite comic book character (if you've seen Jackson, you probably know why), this is what we crafted. HULK no angry. Hulk *smash* good hummus!

12 oz. dried Garbanzo beans

12 oz. frozen Lima beans

2 large lemons

1 tbsp. kosher salt

1 tbsp. finely chopped oregano

1 tbsp. extra virgin olive oil

In a 4 quart stock pot, bring the Garbanzo beans and 2 1/2 quarts of water to a boil (adding the salt at this time will help the water to boil faster). Reduce heat to medium low, cover and cook the beans for about 2 hours or until firm. Add the frozen Lima beans, continuing to cook for an additional 15-20 minutes. Be careful not to cook the Limas for too long or they will lose their coloration, and your hummus will be closer to standard hummus. Roll your lemons on the countertop or your cutting board to loosen the lemon juice, then cut and strain the juice from the fruit into a bowl, being careful to prevent seeds from getting mixed in (you can do this with a citrus juicer, or use a sieve or your hand to strain the juice). Add the oregano, and olive oil then agitate them with the lemon juice. This helps to extract some of the essential oils from the oregano. Drain the beans, but reserve the liquid stock. Puree the beans in a blender, or use an immersion blender, adding the stock until you reach a soft pillowy consistency. Serve with pita chips, or use as a spread on any of your favorite sandwiches.

Paella Valenciana

Cultural, seasonal, resourceful, social... we enjoyed a piquant pan of Paella Valenciana this Sunday afternoon in the backyard with our family. This recipe utilized leftover shrimp stock, considered the season and took advantage of bargains found at market.

In typical Spanish fashion, we enjoyed an afternoon of music, conversation and laughter as we cooked the meal. The name of the dish comes from the large pans that are used to prepare it, which were designed to provide an abundance of food and highlight the communal aspect of the dish. It was also traditionally cooked over fire to incorporate a smoky flavor; something we'd love to try one day! It is a time-consuming effort, but we guarantee that the outcome will be rewarding.

(For the rice)
3 cups seafood stock (in this case, shrimp stock)
2 cups basmati rice
1 tbsp ground yellow turmeric
1 tbsp olive oil
2 tsp kosher salt

9 long neck clams (wild-caught if possible)
12 oz shitake mushrooms
1 large onion
1 large bell pepper
1 cup seafood stock (again, in this case, shrimp stock)
3 stalks chopped green onion
2 tbsp chopped fresh Italian parsley
1 tbsp olive oil

Begin by washing vegetables (and your hands!) and rinsing rice until the runoff water becomes clear. Bring 3 cups of the seafood stock, salt, oil and rice to a boil. Reduce heat to medium and cook until the liquid is mostly absorbed. Add turmeric and set aside. Chop your vegetables and heat a large pan over medium-high heat. Sautee onion, bell pepper, mushrooms and olive oil until slightly browned. Set vegetables aside. Add 1 cup seafood stock to the pan and steam clams until they open their shells. Combine rice, vegetables and clams in the pan, stirring until the stock has incorporated into the paella. Garnish with parsley and green onion.

We enjoyed ours with grilled milk fish as well. We'll be sure to share that recipe with you soon. Hope you enjoy!

Squash Casserole

Tonight's addition to Happy Face Cooking is a classic dish from Southern culture that I learned from my mother, Becky. Albeit her variation utilizes an entire stick of butter, I assure you that quantity is not necessary to unlock the magnificent flavors and textures that can be achieved with our friend the summer squash (AKA yellow squash). Greek yogurt and eggs combine with freshly sauteed onion and squash to delight your taste buds in a tart sauce that complements the variety of textures, including crunchy, resilient and creamy.


2 lbs. fresh yellow squash (cut into medallions about 1/2" thick)
1 large onions, diced
12 oz. plain greek style yogurt
8 oz. heavy whipping cream
1/2 cup panko bread crumbs
2 eggs
1 tbsp. butter
1 tbsp. olive oil
2 tsp. kosher salt
1/2 tsp. cayenne pepper (for garnish, after cooking)

Begin by melting the butter with the olive oil in a sautee pan over medium heat. Once the mixture begins to sizzle, add the onions and cook until they become translucent. Add the squash and cover the pan with a lid so that the moisture in contained in your pan (this step helps to concentrate the flavor of the squash and onions). After the onions begin to brown, about 10-15 minutes, stir and cook until the squash softens and releases its moisture into the pan. Remove from heat and pour into a 9"x13" casserole dish, adding the salt. Whisk eggs, yogurt and cream in a separate bowl until evenly distributed together, and pour over the casserole dish. Top with panko bread crumbs and bake in the oven at 375 degrees Fahrenheit for 45-60 minutes, or until the top is golden brown and the mixture sets. Hint: if your top is browning too quickly, cover with aluminum foil and allow the rest of the casserole to finish cooking. When it is finished, it should look like the photographs, and the liquid portion of the casserole should be firm but not dry. 

Roasted Cauliflower Soup

When I first tried cauliflower, I have to admit that I was a little turned off to it; when it's raw it's slightly spicy (similar to horseradish or wasabi) and has a rubbery, waxy texture. Admittedly, it's not the most ideal vegetable to convert carnivores to the light side with. However, when it's roasted the caramelization process brings out a delightfully sweet and savory flavor that will bewilder newcomers and leave them wondering what other hidden gems the botanical realm has to offer. Combining heavy cream for richness, and balsamic vinegar for a more developed sweetness give the puree a light and bright consistency that is complemented by the resilience of the field peas that finishes with a hint of spiciness from the Cajun seasoning. This was one of my favorite soups that I have made this summer. Thank you California for growing such a lovely head of cauliflower! 

1 Large head of cauliflower, cut into small florets

12 oz. frozen field peas, (cooked with 1 tbsp. fine sea salt and 1 tbsp. olive oil)
1/2 onion, minced
3-4 oz. heavy cream (to desired consistency)
2 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tbsp. kosher salt
1 1/2 tsp. cayenne pepper (fresh or ground)
1 dash Cajun seasoning (for garnish)

Pour field peas into sauce pan, cover peas with 1" of water, 1 tablespoon of fine sea salt, 1 tablespoon of  olive oil, and cook for about 1.5 hours. Combine cauliflower and olive oil, roast in oven for 1 hour at 425 Fahrenheit, stirring occasionally to ensure even browning. Remove cauliflower, add salt and cayenne pepper. Puree the mixture with a blender or immersion blender while stirring in heavy cream, field pea stock water (again, to desired consistency) and balsamic vinegar. Plate soup in a bowl and top with a spoonful of drained field peas and the Cajun spice garnish.