Southern Slow Cooked Baked Beans

recipe courtesy of Damon Lee Fowler

Ingredients

• 2 pounds (4 cups) pea (white navy) beans, or red kidney, pintos, Great Northern, or a mixed bean assortment
• Salt
• 2 large, or 3 medium onions, 1 trimmed, quartered and peeled, 2 trimmed, split, lengthwise, peeled, and chopped
• 1-2 cloves garlic, minced
• ½ cup unsulphured molasses
• ½ cup dark brown sugar
• 1½ cups of tomato sauce or catsup
• 1 teaspoon dry mustard, or more, to taste
• 1-2 tablespoons Worcestershire sauce
• ½ pound thick sliced bacon

Directions

1. Sort through the beans, discarding any that are discolored or damaged, and rinse them well. Put them in a large, stainless or enameled pot. Add a heavy sprinkle of salt to the beans and cover them by at least 2 inches with cold water. Put this over medium heat and bring the beans slowly to the boiling point. Turn off the heat and let them soak until doubled in bulk, about an hour.
2. If the water is no longer covering the beans, add enough to cover them by an inch and turn on the heat to medium. Add the quartered onion. Bring it slowly back to a boil, reduce the heat to a steady simmer, and cook until tender, about 1 hour, replenishing the liquid with simmering water if necessary (do not add cold or hot tap water). When almost tender, add a tablespoon of salt and simmer at least 10 minutes longer, or until completely tender. The old cooks would take up a small spoonful of beans and blow on them: when the skin blistered, they were ready. Remove and discard onion.
3. Position a rack in the center of the oven and preheat to 250 degrees F or prepare a 4-quart slow cooker.
4. Mix together the garlic, molasses, brown sugar, tomato sauce or catsup, mustard and Worcestershire in a small mixing bowl. When the beans are tender, drain them, reserving the cooking liquid, and mix them with the onions in a bean pot, covered casserole, or the crock of the slow cooker. Stir in the seasoning mixture and, if the bacon is not very salty, a pinch of salt. Add enough of the cooking liquid to fully cover them.
5. Cut the bacon in half crosswise. Press a couple of strips into the beans and then completely cover the top with the remainder.
6. Cover and bake slowly at least 5 hours (some cook them overnight, for as long as 8 to 10 hours), adding reserved cooking liquid if the beans get too dry, or cook 1 hour on high in the slow cooker, reduce to low, and cook on low for 8 to 10 hours. For a crusty, browned top, uncover, and bake an hour longer or transfer from the slow cooker to a bake and serve casserole and bake at 350 for half an hour.  Yields 3 quarts, makes 12-14 servings.

 Chicago Dog Salad

recipe adapted from Rachael Ray 365: No Repeats

Ingredients

• 1/4 cup yellow mustard
• 2 tablespoons vinegar, eyeball it
• 1 rounded teaspoon sugar
• 4 tablespoons vegetable oil
• 1/2 medium red onion, thinly sliced
• 1 (10-ounce) sack shredded angel hair cabbage for slaw salads
• 2 vine ripe tomatoes, diced
• 15 baby sweet pickles, chopped
• Salt and pepper
• 8 pork, beef, chicken, or turkey hot dogs, cut into 1-inch-thick slices on an angle

Directions

1. In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve.
2. Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.
3. Mound up the salad on plates, top with seared dogs, and serve.

 Panko-Crusted Salmon

recipe adapted from "How Easy Is That?"

Ingredients

• 2/3 cup GF panko (Japanese dried bread flakes) 
• 2 tablespoons minced fresh parsley
• 1 teaspoon grated lemon zest
• kosher salt and freshly ground black pepper
• 2 tablespoons of good olive oil
• 4 (6- to 8-ounce) salmon fillets, skin on
• 2 tablespoons of Dijon mustard
• 2 tablespoons of vegetable oil
• lemon wedges, for serving

Directions

1. Preheat the oven to 425 degrees.
2. In a small bowl, mix together panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper.  Drizzle with the olive oil and stir until the crumbs are evenly coated.  Set aside.
3. Place the salmon fillets, skin side down, on a board.  Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper.  Press the panko mixture thickly on top of the mustard on each salmon fillet.  The mustard will help the panko adhere.
4. Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan.  When the oil is very hot add the salmon fillet, skin side down, and sear for 3 to 4 minutes, without turning, to brown skin.
5. Transfer the pan to the hot oven for 5 to 7 minutes until salmon is almost cooked and the panko is browned.  Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes.  Serve the salmon hot or at room temperature with lemon wedges.

 Shepherd's Pie

recipe adapted from Melissa d'Arabian

Ingredients

Garlicky Potato Topping:

• 4 large russet potatoes, peeled and quartered
• 10 whole garlic cloves, peeled
• 1 cup almond milk
• 3 tablespoons EVOO
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Nonstick cooking spray

Filling:

• 4 slices bacon, cut into thin strips
• 1 tablespoon vegetable oil
• 2 medium onions, chopped
• 1/2 teaspoon salt, plus 1/2 teaspoon
• 1 teaspoon sugar
• 1 pound ground beef
• 2 to 3 medium carrots, roughly chopped, (about 1 cup)
• 3/4 cups frozen peas, thawed
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon brown rice flour
• 1/4 cup dry red wine
• 1 can GF beef broth
• 1 teaspoon finely minced fresh rosemary leaves
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley leaves

Directions

1. Prepare potato topping: In a large saucepan add the potatoes and garlic and cover with cold water. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes. Drain. Transfer the potatoes and garlic to a large bowl. Add the almond milk, EVOO, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes. If the mixture is too dry, add additional milk. Do not overmix. Cover and set aside.
2. Preheat the oven to 350 degrees F. Spray a 10-inch round baking dish with nonstick spray.
3. Prepare filling: Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes. With a slotted spoon, transfer the bacon to a plate; set aside.
4. Add the oil to the drippings in the skillet and put over medium heat. Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes. Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes. Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes. Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes. Add the wine and broth, bring to a boil and boil for 3 minutes. Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes Add the cooked bacon, rosemary, 1/2 teaspoon of salt, and the pepper, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.
5. Spoon the meat mixture into the prepared baking dish. Spread the potato topping evenly over the beef mixture. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes. Let rest out of the oven for 10 minutes before serving. Sprinkle with parsley and serve. 

Nonna Luna's Rice

recipe adapted from Giada De Laurentiis

Ingredients

• 4 tablespoons EVOO, divided
• 2 cups long-grain rice
• 3 1/2 cups chicken stock
• 2 teaspoons kosher salt
• 1 clove garlic, minced
• 2 pounds small shrimp, peeled and deveined
• 1/2 cup lemon juice (about 2 lemons)
• 1 tablespoon hot sauce
• 1 cup almond milk
• 2 heaping tablespoons of cornstarch plus 1/4 cup of cold water
• Freshly ground black pepper

Directions

1. Preheat oven to 350 degrees.
2. In a medium nonstick saucepan, heat 2 tablespoons of EVOO over medium heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken broth and salt. Bring the mixture to a boil. Cover skillet with tight fitting lid and place in oven.  Cook for 17 minutes.  Remove from oven and allow to sit covered fro 5 minutes. 
3. Meanwhile, in a small saucepan, heat almond milk over medium heat.  In a small cup whisk together cornstarch with cold water until smooth.  Whisk the cornstarch mixture into the heated almond milk.  Bring mixture to a boil until thickened.  Off the heat and let sit while preparing the shrimp. 
4. In a large skillet, heat the remaining EVOO over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the almond milk cream and heat through. Season with salt and pepper, to taste. Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.  Serves 4.

 Country Captain Chicken

recipe adapted from Bon Appetit, Y'all

Ingredients

• 1 (4 to 5 pound) chicken, cut into 8 pieces {I used 4 thighs and 4 drumsticks}
• course salt and freshly ground black pepper
• 1 cup of brown rice flour, plus more if needed
• 1/2 teaspoon of Hungarian paprika
• 1/2 teaspoon of cayenne pepper
• 3 tablespoons of EVOO
• 3 tablespoons of canola oil
• 1 large onion, preferably Vidalia, chopped
• 1/2 green bell pepper, cored, seeded, and chopped
• 1/2 red bell pepper, cored, seeded, and chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon curry powder, preferably Madras
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1 (28-ounce) can whole tomatoes with juice
• 1 cup of golden raisins
• 1/2 cup sliced or slivered almonds, lightly toasted, for garnish (optional)
• 2 tablespoons chopped fresh parsley, for garnish
• $20,000 Rice Pilaf, for accompaniment

Directions

1. Season the chicken with salt and pepper.  Combine the flour, paprika, and cayenne in a shallow bowl, and season with salt and pepper.  Turn the chicken pieces in the flour mixture until coated.  Shake off the excess flour.  Set aside.
2. Line a plate with paper towels.  To prepare the chicken, in a large skillet, heat the EVOO and canola oil over medium-high heat until sizzling.  Without crowding the skillet, cook the chicken, in batches, if necessary, until a rich, golden brown on both sides, about 3 minutes per side.  Remove the chicken pieces to the prepared plate to drain.
3. Decrease the heat to medium-low, and allow the fat to cool a little.  Add the onion, green and red bell peppers, and garlic to the pan and stir until soft, but not browned, 3 to 5 minutes.  Add the curry powder, cumin, turmeric, cinnamon, tomatoes with juice, and raisins.  Season with salt and pepper.
4. Return the chicken to the pan, cover, and cook over low heat for 25 to 30 minutes, or until the chicken is tender and the juices run clear when pierced with a knife.  Remove the chicken pieces to a shallow bowl or platter with a lip.  Tent the chicken with aluminum foil to keep war. 
5. To finish the sauce, increase the heat to high and reduce the liquid until thickened, stirring frequently, 5 to 7 minutes.  Taste and adjust for seasoning with salt and pepper.
6. To serve, spoon the sauce over the chicken and top with the toasted almonds and chopped parsley.  Accompany with rice pilaf.  Serves 4 to 6.

 Chicken with Onions

recipe adapted from How Easy Is That?

Ingredients

• 4 boneless chicken breasts, skin on (6 to 8 ounces each)
• kosher salt and freshly ground black pepper
• 3 tablespoons of canola oil
• 1/2 cup of dry white wine
• 1/3 cup of freshly squeezed lemon juice (3 lemons)
• 1/4 cup of minced onions (or shallots)
• 6 tablespoons of almond milk
• 2 tablespoons of EVOO

Directions

1. Preheat the oven to 425 degrees.
2. Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper.  In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes until it begins to smoke.  Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.
3. Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.
4. Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallot and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan.  If it reduces too much, add an extra splash of white wine or water.  Add the almond milk, 3/4 teaspoon of salt, and 1/4 teaspoon pepper and bring to a full boil.  Remove from the heat, add the olive oil and whisk until incorporated.  Sprinkle with additional salt if desired and serve the chicken hot with the sauce spooned over it.  Serves 4.

* Note:  If using skinless chicken breasts, simply add more oil to the pan when browning.