FoodieLicious: Fat Tuesday Treats

I'm a little sad about being laid up this week because there are so many February holidays and special days to celebrate with friends and food! In previous years, I have hosted celebrations for the Super Bowl, Chinese New Year, Valentine's Day, Mardi Gras and Girl Scout Thinking Day. Not to mention San Antonio Rodeo-themed possibilities. Oh well, at least I can think about all the yummy treats I would have cooked up!

I missed the Super Bowl completely due to icky pre-op prep required by my doctors. I kind of forgot about Chinese New Year, it being eclipsed by Valentine's Day. I did as much as I could, given my current limitations, for Valentine's Day, but even failed to take a single photo of our family! The heart-shaped homemade pizza was pretty much not going to happen either, although delivery from Domino's did.

The next holiday up is Fat Tuesday--this Tuesday--and I will especially miss serving up some Cajun favorites to everyone. However, in honor of Mardi Gras, I am sharing one of my recipes that I like to make on Fat Tuesday. This one is from Emeril Legasse of the famed New Orleans restaurants, so it's pretty authentic.

Classic Remoulade Dressing
Recipe courtesy of Emeril Lagasse, Food Network

Yield: 6 servings

For the Dressing:
1 egg
1 lemon, juiced
1/4 cup chopped onions
1/4 cup chopped green onions
1/4 cup chopped celery
1 tablespoon prepared horseradish
3 tablespoons Creole or whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley
Salt
Cayenne pepper
Freshly ground black pepper
1 cup olive oil

For the Salad:
Lettuce leaves
Onion slices
Cooked shrimp
Fresh parsley

Combine the first 10 ingredients in a food processor with a metal blade and process until smooth. Season with salt, cayenne, and pepper. While the machine is running, slowly add the oil, a little at a time, until thick. Reseason if needed.

To assemble, toss the lettuce with half of the dressing. Season with salt and pepper. Mound the greens in the center of each serving plate. Lay the onions slices over the greens. Place 3 piles of the shrimp around each mound of greens. Garnish with parsley.

My Notes: I omit the raw egg from the recipe. I sometimes leave out the cayenne pepper. I use less oil than called for in the recipe. I have also served this with chicken instead of shrimp.

FoodieLicious: Tyler Florence's Galumpkis

I did not grow up eating stuffed cabbage rolls. Distinctly non-Asian and not "American" enough either. Our meals were either uber-Filipino or really mediocre American kiddie foods. Like Pancit or Hot Dogs. Kare-Kare or Hamburger Helper. Cabbage rolls were too "ethnic."

I first discovered a recipe for cabbage rolls in 1998 when I bought a slow cooker recipe book to go along with our recently received Crock-Pot. We registered for it ($10 at Target!) for our wedding. Stuffed Cabbage Rolls is one of those recipes that sounds gross when you say it out loud but seems more intriguing when you read the list of ingredients. And complicated too; you have to actually roll up the filling in leaves of cabbage. But I was up to the challenge! I made them at night, and slow-cooked them for hours. They were delish when they were finally done! And as with many slow-cooked foods, they looked kind of pale. I mean, the main ingredient was cabbage!

Fast forward about seven years, and I was watching my then-favorite Food Network show and caring for an infant at home. Tyler Florence's Food 911 featured an Eastern European version of stuffed cabbage rolls called galumpkis. The other recipe I had made was more of a German style with sauerkraut in it. Tyler's recipe had a sweet and sour tomato sauce. Also, his recipe is baked in the oven, not slow-cooked. Again, very intriguing. Again, lots of work. But totally worth it.

I am in the mood for Cabbage Rolls again, although the moment will probably pass before I get to HEB Central Market for the ingredients! Here is the recipe for anyone who wants to try it. It's comfort food that I never grew up with but wish that I had!

Stuffed Cabbage Rolls (Galumpkis)
From Tyler Florence's Food 911 on the Food Network

Yield: about 1 dozen

Sweet and Sour Tomato Sauce:
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 1/2 quarts crushed tomatoes
2 tablespoons white wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper
Cabbage Rolls:
1 1/4 cup extra-virgin olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
Splash dry red wine
2 tablespoons chopped fresh flat-leaf parsley
1 pound ground beef
1 pound ground pork
1 large egg
1 1/2 cups steamed white rice
Kosher salt and freshly ground black pepper
2 large heads green cabbage, about 3 pounds each


To make the sauce:
Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.
Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.

Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.

Preheat the oven to 350 degrees F.

Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.

My Notes: In the TV show, he uses a larger, leafy green cabbage that I think is called Savoy. Much easier to roll because they're so much bigger. Also, I think the 1 1/4 cup of EVOO might be a typo on the Food Network's website; I use however much oil I think I need, which is always much less.

FoodieLicious: Tyler Florence's Mac & Cheese

The blog schedule is doing me in already, only 2 days into the new blog year! I posted today's topic yesterday and forgot all about Monday's food bit. *sigh* Is this a bad sign?!

Anyway, here is yesterday's topic today:

Tyler Florence's Mamma's Mac and Cheese
from the Food Network's Food 911

1 pound elbow macaroni
2 tablespoons butter
2 tablespoons flour
2 cups milk
Salt and pepper, to taste
2 cups plus 1/2 cup shredded sharp Cheddar

Cook the macaroni in boiling water for about 10 minutes until tender but still firm. Drain well and set aside.
In a deep skillet, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, to remove any lumps. Pour in the milk and cook until the mixture is thick and smooth. Season with salt and pepper. Stir in 2 cups Cheddar and continue to cook until melted. Add the cooked macaroni and stir. Transfer the mixture to a 2-quart casserole dish. Bake in a preheated 350-degree F oven for 20 minutes. Remove the casserole from oven, top with remaining 1/2-cup cheese. Bake for an additional 5 minutes until hot and bubbly.

Yield: 6 to 8 servings

My notes: I like to use garlic salt in place of regular salt. I also add a squirt of yellow mustard for "color." For a twist, I sometimes substitute half of the cheddar with another good melting cheese.

Thalia's drawing of her favorite food

This is my kids' favorite comfort food that I make. It's a kid-friendly mac & cheese, unlike other recipes I have that call for cayenne pepper and other "exotic" ingredients. I have served it countless times ever since I got the recipe in 2004 at birthday parties, holiday celebrations and potlucks. Even the adults like it!

I also heart Tyler Florence! (Although I've noticed he's not as cute as he was in the Food 911 episodes due to the extra weight he's packed on since then. Occupational hazard, I'm sure.) Nevertheless, he's a great cook.

Hope someone else tries and loves this one too!