Go Girl Burn That Brawl - 60's Throwback Recipes

The 1960's, were a turbulent time filled with change. The major social and political changes that were effecting most of America went deep, the changes spread though the family and even into the kitchen. This week we will tackle a couple of recipes fron that era and bring them into today!  Here we go...

Cornburger Casserole
Adapted by: Vanessa Madigan
Recipe Adapted from: Better Homes and Gardens Casserole Cookbook, 1968.

So there is a very special place I like go to find culinary inspiration. This place is not a network cooking channel, its not a cooking class or a magazine, it the Goodwill and other similar thrift stores! I love to go to these shops and find old cookbooks from the 1940's, 1950's, 1960's and 1970's.  It is so cool to see how cooking has evolved through the years and the influence our ever changing society has had on the home cook.  This week I pulled out all of my old thrift store cookbooks to find the perfect recipe for our 1960's inspired blog.  I found similar recipes to this in several cookbooks from that era two of which were circled and one of those had a scrawled "family loved it", which I found to be an enthusiatic endorsement. I thought the "Cornburger" title was really gross, but decided to keep it because it was a 60's original.  I must admit I did tweak the recipe a bit to suit my house hold and to make it a bit more appealing to todays family.  I will say that the end result was nothing short of awesome! The sweet corn mixed with the spicy serrano chilies with leave you craving more.



Ingredients:
1 1/2 Lbs. Ground Beef
2 slighlty beaten eggs
1 7 3/4 can of El Pato tomato sauce
2 15 oz. cans of corn, drained.
2 red bell peppers, chopped
2 serrano chilies, diced
1 small yellow onion, chopped
3/4 tsp. salt
1/2 tsp pepper

For top:
chopped fresh tomato
shredded sharp cheddar cheese


Directions:

• Preheat oven to 375 degrees
• In a medium size mixing bowl, mix all ingredients. (excluding cheese and fresh tomato)
• Place mixture in a medium size baking dish and place in oven.
• Bake at 375 for 1 hour, drain midway through baking if necessesary.
• Let rest 10 to 15 minutes, cut into individual portions, sprinkle with cheese and freshly chopped tomato and serve immediately.

Great with a crisp fresh salad.





Onion Soup Mix Sloppy Joes
by: Andrea Madigan-Wilken

The 60's for me conjure up images of sit ins and protests demanding equal rights and an end to racial segregation. A time where nearly every American was exercising their voice and boldly debating their beliefs. Although not as recognized as the fight for racial equality another revolution was being waged in countless homes across America. Woman were casting their aprons aside, hungering for more self sufficient roles outside of the home and demanding respect in the workplace. This transition gave way to more manageable recipes and less of the lengthy, extensive home cooked dinners from before. Using more packaged foods and creative shortcuts, these women were able to achieve delicious meals in a fraction of the time. A perfect example of this female ingenuity is Lipton Sloppy Joes. Satisfying and full of flavor, this recipe tastes like it simmered all day, yet the time spent is minimal. So, take a page from history, we all can benefit from a little less time spent in the kitchen and a little more time to further explore our goals and aspirations! Enjoy!



Ingredients:
2 lbs. ground beef
1 envelope Lipton Soup Mix ( or your favorite)
1/4-1/2 cup pickle relish
1 15 oz. can tomato sauce


Directions:

• Sauté ground beef until browned in large skillet
• Drain off excess fat/drippings and return to skillet.
• Add relish, soup mix and tomato sauce
• Cook over medium heat, stirring often for 15-20 min.
• Serve over toasted hamburger buns and enjoy!

Potato salad or tater tots are great sides to go along with these Sloppy Joes!

 

The Marinara Massacre - Italian!

Who doesn't love Italian flavors? I think just about everyone has a favorite pizza joint, one that they have gone to forever.  Our favorite spot is on that we have been regulars at since birth, literally.  Filippi's Pizza Grotto in San Diego, has always been our neighborhood spot for amazing Italian food.  For those of you who have never had the joy of going there you are certainly missing out.  From the moment you walk through the door the pungent aromas of the Italian market grab you and don't let go, you can smell the saltiness of the dried fish, the brine of the olives and the warm nutty smells of the wheels of Parmesan.  By the time you get to your table, you are famished and dying to order and that hot gooey pizza with the warm hand tossed crust cant get there fast enough! This week we wanted to bring some of those flavors and smells home in easy at home pizzeria style recipes that you can share with those you love and build memories of your own. Mangia!

Salami and Parmesean Rolls
Written, Developed and Tested by: Andrea Madigan-Wilken

Ingredients:
Go to your favorite Pizza Parlor and ask for some of their pizza dough. It's cheap, usually 2.00 or so which is worth it considering all of the time it takes to make your own from scratch.
1 1/2 Cups chopped Salami or Peperoni
1 1/2 Cups Shredded Parmesan or Mozzarella
1 Tbs. Italian Seasoning
1/2 Tbs. Granulated Garlic
3 Tbs. Olive Oil



Directions:

• Preheat oven to 425'.
• In a large bowl pour 2 Tbs. Olive Oil in the bottom.
• Place dough in bowl and roll around in oil to coat.
• Add remaining ingredients and knead well until everything is well incorporated into the dough.
• Pull off pieces of dough, a small handful, and roll into balls and place on a lightly greased cookie sheet.
• Bake rolls at 425' for 25-3 min or until golden.
• Serve with homemade marinara or a jarred spaghetti sauce for dipping. Enjoy!
  

Andouille Sausage and Cabernet Pizza
Written, Developed and Tested by: Vanessa Madigan

Why oh why does pizza sauce have to be so darn boring? Pizza sauce is always the same, a little tomato a dash of oregano and there you have it.  Next question, who doesn't like to dip their garlic bread into their pasta sauce or better yet pile your pasta directly on top of your garlic bread and forego utensils completely!? The latter is a little more my style, and I'm proud of it, who needs forks when you have bread?!  For this recipe I decided to take the best of two worlds pizza and pasta and combine them into one tasty, forkless, plate of cheesy goodness. It is a rich mixture of zesty Andouille sausage (my personal favorite), rich Cabernet wine, tangy tomato sauce, mozzarella cheese and a homemade garlic butter crust. Time to make you're very own pizza people, its easy, tasty and fast!

Ingredients:
For Pizza Dough:
3 Tsp active dry yeast
About 2 Cups warm water
4 Cups of flour
1 Tsp salt
For Topping:
20 oz Andouille Sausage or other spicy sausage, roughly chopped.
12 oz tomato paste
1 medium yellow onion, diced
2 Tbsp. olive oil
6 oz diced canned tomatoes, drained
12 oz. water
1/2 Tbs. chili powder
1/2 Tbs. red pepper flakes
1 Tsp salt
1 Tsp Italian seasoning
1/3 Cup Parmesan cheese
1/2 Cup Cabernet or bold red wine
3 cloves garlic
1 stick of butter
10 oz. Mozzarella cheese


Directions:
For the Pizza Dough:

• Preheat oven to 500 degrees
• Place the yeast in a bowl with the 2 cups of warm water, stir until the yeast has dissolved, set aside until it is bubbly and frothy about 10 minutes.
• Combine the flour and salt in the bowl of an electric mixer with a dough hook attachment, or into a large mixing bowl.
• Pour in the yeast and water mixture and mix well, the dough may be still too sticky to handle, very slowly add more flour until the dough is no longer gummy and sticking to your hands.
• Knead the dough for about 10 minutes, if you are using an electric mixer, you can use the dough hook for about 1/2 of this time and manually do the rest to ensure even kneading.
• When the dough is firm and no longer sticking to your counter, place the ball back into the bowl and cover with a kitchen towel.  Allow to rise for 1 hour.
• Once the dough has about doubled, remove from the bowl and using your hand flatten and work the dough into 6 small discs. About 6 inches in diameter.  Place your dough discs on baking sheets and set aside.

For the topping:

• Place 1 stick of butter and the garlic in a small pan on stove allow the butter to melt and absorb all of the yummy garlic flavor.
• In a separate medium sized sauce pan or stock pot slowly add your chopped sausage, allow it to sizzle and brown a bit before adding your olive oil and onion. Allow to cook until onion is translucent.
• Add tomato paste, diced tomatoes and water, stirring well.
• Add the Italian seasoning, chili powder, red pepper flakes, Parmesan and salt again, stirring well.
• Finally add your red wine.
• Let simmer on very low for about 45 minutes to develop flavors.
• Brush your pizza discs with the garlic butter mixture, don't be stingy, go for it!
• Using a deep spoon spoon on your sauce making sure to get lots of sausage
• Top with mozzarella cheese and a sprinkling of Parmesan.
• Place pizza's in preheated oven and bake for 10-15 minutes or until golden brown and delicious.

Serves 6

The Best Sister Best Of...Hot Sauce!

As some of you know I have spent many years working for two culinary retail giants, Williams-Sonoma and Sur la Table. This, I feel, has qualified me as a shopping guru when it comes to all things culinary and ONLY all things culinary. As far as fashion goes, well, it really is blind luck if I put something together that looks at all hip or trendy and the last expensive bag I bought was about...hmm, 6 years ago. That said, when it comes to buying the latest kitchen accoutrements I am ahead of the game, definitely a trend setter.  My kitchen and pantry are fully stocked with the latest gadgets, staples, tools and necessities. I have immersion blenders, gourmet sauces, strawberry hullers, the latest celebrity chef endorsed cupcake mix, olive pitters, garlic peelers, the list goes on and on. Maybe this is the reason, I cant afford to be fashionable, I have spent all of my dough on kitchen fabulousness. The best part is, is that I use them all! I have spent time researching them and finding practical uses for the at home kitchen and I would love to share some of my thoughts, opinions and discoveries with you!


This week, I would love to  cover something very near and dear to me, Hot Sauce. As you can tell by most of my recipes, I like it hot.  As they say Mo Hotter, Mo Better! Well, at least I think they say that. Oh well, anyway, I had the pleasure of being in New Orleans last week and visited a shop that specialized in the liquid gold.  I filled my bag, taking more than advantage of the buy 5 get 1 free sale and tasted just about everything in the shop.  I definitely came away with some new favorites and still hold my old standards near and dear to my heart.

Just a few of our current household favorites!

Just a few recommendations:

If you like HOT:

• My new favorite for exceptionally hot is one of my recent purchases, it is made with Ghost Peppers, Red Peppers, Chile Extract and a touch of vinegar.  It is not a super vinegar based sauce, it is all about flavorful heat.  This sauce isn't for the faint of heart and is probably the hottest sauce I have ever had, but the flavor is wonderful.  It is the perfect sauce to add to your next pot of chili, but just a dash. The Hottest Sauce In The Universe (yes, that is the name) available through www.pepperpalace.com  $14.95 for 1.77 oz.

For medium heat:

If you like a medium heat, well rounded flavor I have a couple of suggestions. 

•  First, is Bad to the Bones Hot Sauce also available through www.pepperpalace.com for $6.95 for 5 oz.  It is a Cayenne and Habenero blend and is full of flavor.  I would use this on just about everything from fried chicken to red beans and rice and even add it to dips for snacking.  It has a bit of vinegar and sweetness to the heat.
•  Second, is a tie between Good old Tabasco and Crystal.  Both of these sauces are Louisiana staples and I quite literally use them both on a daily basis.  I use them on pizza, fish, french fries, you name it I will add one of these two.  Crystal has a thicker consistency and a depth of flavor that the Tabasco does not, HOWEVER, Tabasco has that tangy spice that can be matched by no other.  Which ever you choose, you cant go wrong. Just a side note, we buy our Tabasco at Costco and Sam's Club, because we literally use it every single day.  Sick, I know.  Crystal and Tabasco are both available at all major grocery outlets.

For mild heat:

• Candy Ass Hot Sauce available at www.asskickin.com for $3.95 is made with serrano chiles and will satisfy the people in your home with a more delicate palate. You get the full serrano flavor without most of the heat. 
• Well, back to my old stand by, my true love once again, Tabasco.  But, this time I would recommend Tabasco Green Jalepeno Pepper Sauce. Again, you can buy it at any major grocer and it is fabulous.   It has a distinct, fresh flavor that you are sure to love. Add it you your guacamole, it really does make it just a little more fabulous!

Although, there are thousands of additional brands out there, all with unique and fabulous flavors, these are the few that I am currently using and enjoying.  I look forward to trying more in the future and sharing them with you!
Written by: Vanessa Madigan

Peppers and Onions with Hot Sauce
Written, Developed and Finalized by: Vanessa Madigan

Here is a quick recipe using your favorite hot sauce.  I have found that I love it with a vinegar based hot sauce like Tabasco, but, feel free to use the hot sauce of your choice!  It is a great side dish or served with yummy andouille sausage.

 

Ingredients:
1 yellow bell pepper
2 red bell peppers
1 orange bell pepper
1 anaheim chile
1 medium yellow onion
3 tablespoons hot sauce
1 tsp salt
3 tbs butter

Directions:

• In a medium sized dutch oven melt the 3 tablespoons butter over medium heat.
• Slice your bell peppers, anaheim chile and onion and add to the melted butter and hot pan, allow onion to caramelize slightly.  Stir occasionally.
• Add salt and hot sauce to the pan, reduce heat to medium low and cover for 30 to 40 minutes.  The peppers should absorb a lot of the hot sauce flavors and be tender.
• Serve as a side dish or with sausage!

 

A Pinch of Pepper and a Dash Assault - Salt and Pepper!

Salt and Pepper, seasonings don't get any more simple than that.  They are looked upon as ordinary and quite frankly, lame.  This week we will be highlighting the exceptionalism of Salt and Pepper, that's right, plain old Salt and Pepper. The two single most important spices in every home.



Chicken and Mushrooms in a Black Pepper Cream Sauce
Developed, Tested and Finalized by: Vanessa Madigan

There are Pepper people and Anti-Pepper people.  I remember my Grandmother putting so much pepper on her eggs that they were virtually black when she was done. I would sit there wide eyed at the table thinking in my 7 year old brain "That is certainly the most disgusting thing I have ever seen, why would she ruin perfectly good eggs with all of that pepper!" Fortunately, as an adult I have realized the importance of seasoning and the beauty of the simplest of spices.  Black pepper is a staple in every pantry and is a mandatory ingredient in most dishes.  This week I have made a variation of a recipe that my paternal grandmother used to make.  That recipe I will share with you in time (hint, it involves blue cheese and is one of my favorites!), for this I turned that decadent cream sauce into something that showcases the amazing flavors of pepper. If you like pepper, you will love this dish!

Ingredients:
4 Garlic Cloves, crushed
8 oz. Baby Portabello Mushrooms, sliced
4 Boneless Skinless Chicken Breasts
1 1/2 Cups Sour Cream
1/2 Cup Parmesan Cheese
4 Tbsp Butter
1 Tbsp Olive Oil
1/2 Cup Dry White Wine
3 Tbsp Freshly Ground Black Pepper
Salt and Pepper, for seasoning the Chicken
Salt to taste

Directions:

• Using a large skillet or braiser (with a lid), brown Chicken Breasts in 3 Tbsp. Butter and 1 Tbsp Olive Oil, while Chicken is browning add the garlic.
• Once browned, remove the Chicken from the pan and set aside. Add the remaining 1 Tbsp Butter and the Portabello Mushrooms.  Saute the Mushrooms for several minutes, stirring frequently.
• Deglaze pan with the White Wine and allow to simmer for about 3 minutes.
• Add your Sour Cream and stir well to mix completely.
• Add the Freshly Ground Black Pepper and Salt to taste, again, stirring to mix thoroughly.
• Stir in the Parmesean Cheese and mix until creamy. Bring this sauce to a slow simmer.
• Return the Chicken to the pan and cover, simmering on low for about 20 minutes, remove lid after the 20 minutes and allow to simmer and thicken, stirring frequently for about 10 additional minutes.
• Serve with the cream sauce over noodles or rice and enjoy!

Salt Crusted Baked Potatoes with Feta and Greek Yogurt Stuffing

Devloped, Tested and Finalized by: Andrea Madigan-Wilken

 

 

 

Ingredients:

4 Baking Potatoes

2 Cups Sea Salt

1 Cup Olive Oil

1 Cup Greek Yogurt

3/4 Cup Feta Cheese

1 Tsp. Greek Seasoning

 

Directions:

• Preheat oven to 425'.
• Scrub and rinse potatoes and pat dry.
• In bowl put olive oil and roll potatoes until thoroughly coated.
• Put sea salt in bowl and take oil coated potatoes and roll in salt until evenly crusted with salt.
• Place potatoes on baking sheet and bake at 425' for 1 hour and 20 min.
• remove from oven and allow to cool slightly.
• Slice potatoes in half lengthwise and scoop out all halves, placing potatoes in a med bowl. Set aside skins for filling.
• Add feta, yogurt and seasoning to filling and stir until well incorporated.
• Evenly distribute filling back into potato skins and place in oven at 350' for 30-40 min. until tops have slightly browned.
• Serve immediately with a salad or alongside lamb chops for a truly Greek experience. Enjoy!