Spring has finally sprung, serving as a seasonal indicator it's time to switch from comforting winter dishes to lighter, more figure friendly fare. As you might imagine, here in South Florida citrus plays a large role in our Springtime cuisine. Luckily, we're able to source many types of citrus locally, so when I came across this recipe for Thai Pomelo Salad (Dtam Som Oo), it peaked my interest since it incorporated the deliciously exotic pomelo.
Also known as shaddock, pummelo, Chinese grapefruit, or lusho fruit, the pomelo is native to Southeast Asia and is the largest known citrus fruit. It is an ancestor of the grapefruit and over the years, was introduced to North America where it is now grown in many states including Texas, California, Arizona and Florida.
Pomelos are the largest known citrus fruit
The large fruit tastes like a milder version of a grapefruit, which is slightly sweeter and not quite as acidic. If you happen to crave this pomelo salad outside of its season (December-April in Florida) you can easily substitute grapefruit with delicious results.
I wanted to turn this salad into a dinner recipe so I added chicken to make it a little more substantial. I simply pounded a few chicken breasts flat, seasoned them with olive oil, salt and pepper and then grilled them on my grill pan. To serve, I topped each cooked chicken breast with a large handful of watercress, pomelo wedges, dressing, mint leaves and peanuts. The dressing is CRAZY flavorful and gives this light, healthy dish plenty of personality.
A word of advice, slicing a citrus fruit into "supremes" can take a little practice to master. It involves separating the fruit into segments and removing the peel, pith and outer membranes. For a quick instructional video from Iron Chef Michael Symon on how to perform this culinary technique, please click here.
I highly recommend using a very sharp knife to supreme your citrus and be sure to place your fruit in the fridge for at least thirty minutes prior to slicing - it will make the job MUCH easier. Once you complete this part of the prep, assembling the salad is a TOTAL breeze!
To pair with the Thai Chicken and Pomelo Salad, I love a white wine with plenty of personality like the Château Pesquié Terrasses Blanc ($16) from France's Southern Rhone Valley. This delicious blend of 70% Viognier, 15% Roussanne, and 15% Clairette is delightfully floral, fresh and fruity with notes of honeysuckle, white peach and pear.
Winemakers Alexandre and Frédéric Chaudière fermented it entirely in stainless steel and concrete vats to preserve the wine's fresh fruit aromas and flavors which complement the flavors of the dish beautifully! What are YOUR favorite farm stand finds for Spring? From asparagus to watercress there are SOOO many good ones to savor and enjoy so please do tell in the comment section below.
print recipe"FAST + FABULOUS: THAI CHICKEN + POMELO SALAD”
Author: Stephanie Miskew | The Glamorous Gourmet (adapted from Saveur Magazine - March 2014)
Serves: 4
Pair with a refreshing white wine like a Cotes du Rhone Blanc from France or Sauvignon Blanc from New Zealand
INGREDIENTS
1/4 cup Thai fish sauce
2 Tbsp. sugar
1 Tbsp. fresh lime juice
1-2 Pomelos depending on size (or 2 grapefruit), peeled + supremed
2 fresh red Thai chiles, thinly sliced
1 clove garlic, finely chopped
1 cup trimmed watercress
1/3 cup roughly chopped peanuts, lightly toasted
20 fresh mint leaves
4 boneless, skinless chicken breasts, pounded thin
INSTRUCTIONS
Drizzle chicken breasts on both sides with olive oil and then season with salt and pepper.
Preheat a grill pan or outdoor grill to medium-high heat and lightly brush grates with olive oil. Cook the chicken breasts approximately 3-4 minutes per side until done and set aside.
Whisk fish sauce, sugar, lime juice, chiles, garlic, and 1/4 cup water in a bowl and set aside.
Plate chicken and top with the watercress. Scatter pomelo or grapefruit sections over the salad, spoon on the dressing and top with the chopped peanuts and mint leaves.
If you're looking for the perfect dish to seduce your Valentine this year - look no further! My recipe for spicy, succulent Steak au Poivre and savory Roasted Rosemary Garlic Potatoes paired with a sensual, seductive red wine ensures a Valentine’s Day filled with endless possibilities
Steak au Poivre is a classic French dish that consists of flavorful pan roasted steak, usually filet mignon, seasoned with peppercorns and then topped with a delightfully creamy, peppercorn-Cognac sauce. The traditional accompaniment is pommes frites, crispy thin french fries, which are essential for mopping up all the mouth-watering pan sauce. I've made a few small tweaks to this classic recipe that have upped the deliciousness factor and made it perfect for satisfying your ravenous Valentine.
While you can use filet mignon in this recipe, I prefer the decadent flavor and superior texture of a juicy, well-marbled New York strip. But feel free to use whatever cut of steak you prefer in this recipe for Steak au Poivre à Deux, which is specifically tailored for two.
You can also adjust the amount of black pepper to suit your tastes but the sauce also calls for green peppercorns in brine - PLEASE don't skip this ingredient! You might have to make a trip to the gourmet grocery store (I found them at Fresh Market) but it IS Valentine's Day after all and it really adds such amazing flavor to the sauce.
Instead of pommes frites, I've substituted Roasted Rosemary Garlic Potatoes which are incredibly flavorful, easier to make and healthier than fried frites. More importantly though, they are even more effective at mopping up the mouth-watering sauce. Can you tell I'm obsessed with the sauce?!?
And a word of caution when making this recipe, please be sure to remove the pan from the heat when adding the Cognac and immediately after flaming it. The flames may shoot up pretty high (see photo above) but don't panic, they subside quickly. So while you're dazzling your lover with your pyrotechnic skills, just take a few deep yoga breaths as the Cognac quickly burns off.
And be sure to taste the sauce towards the end of cooking and adjust the seasoning if necessary. If you find it too salty, just add a bit of water and/or more cream (yes!) to thin it out which should do the trick.
And as far as a wine pairing goes, a big, bold California Cabernet Sauvignon is perfect with this dish! The bold flavors + firm tannins found in Cabernet will stand up nicely to the steak and enhance its flavors perfectly. Some of my favorites include:
Atalon Napa Valley Cabernet Sauvignon ($40): A full-bodied Bordeaux blend that includes all five Bordeaux varieties (76% Cabernet Sauvignon, 15% Merlot, 5% Malbec, 3% Petite Verdot + 1% Cabernet Franc) and exhibits enticing notes of plum, black currant, spice and pepper with chewy tannins and a long, lingering finish.
Darioush Signature Napa Valley Cabernet Sauvignon ($75): This hedonistic incarnation of 100% Cabernet Sauvignon from Darioush Khaledi is sure to make your Valentine swoon with its lush, mouth-filling flavor including layers of black currant, blackberry, cassis, graphite + cocoa accompanied by polished tannins + a truly savor worthy, spice tinged finish.
Mt. Brave Cabernet Sauvignon Mt. Veeder ($100): Vinous mountain man + winemaker Chris Carpenter specializes in crafting red wines from glorious mountain grown fruit + this delightful Cabernet (88% Cabernet Sauvignon, 6.5% Cabernet Franc, 3% Merlot, 1.5% Petit Verdot + 1% Malbec) features rugged tannins softened by notes of ripe black fruit including blackberry, boysenberry and plum accentuated by star anise spice + violet.
But if Cabernet Sauvignon isn’t your jam, opt for a full-bodied Syrah or a delightful Rosé Champagne or sparkling wine. While very different, both of these options actually have enough heft to stand up to the richness of the Steak au Poivre and complement its decadent flavors.
Wishing you + your love a very Happy Valentine’s Day!
"STEAK AU POIVRE A DEUX"
Serves 2 hungry Valentines
INGREDIENTS
2 boneless NY Strip Steaks
1 Tablespoon good olive oil
3 Tablespoons unsalted butter, room temperature
10 fresh thyme sprigs
6 fresh rosemary springs
1 large shallot, finely chopped
1/3 cup Cognac
1/3 cup demi-glace
1/4 cup heavy cream
1/2 Tablespoon Dijon mustard
1 Tablespoon jarred green peppercorns, drained + rinsed
1/4 cup chopped fresh, Italian flat-leaf parsley
Kosher salt + freshly ground black pepper
Preheat oven to 400 degrees.
Pat the steaks dry with paper towels +, just prior to cooking, generously season all sides with Kosher salt + freshly ground black pepper + press seasonings into steak.
Using a paper towel, wipe the inside of a large, preferably cast iron, skillet with the Tablespoon of olive oil. Place oiled skillet over a high flame +, as pan is heating, spread half the butter on one side of both steaks. When pan starts to smoke, place steaks butter side down in the skillet. Cook for 4-5 minutes, spooning out any excess liquid that accumulates in the pan.
While steaks are cooking, slather the remaining butter on the other side of the steaks. When ready, flip steaks over + top each steak with half of the rosemary + thyme + then slide the pan into the preheated oven + cook an additional 5 minutes for medium-rare. Remove steaks to a cutting board and allow them to rest for 5-10 minutes.
Pour excess fat from the pan (do not wipe it out) + place it back on the stove over med-high heat.
Add shallots to the pan + saute until translucent + tender, scraping up any delicious bits off the bottom of the pan, about 3-5 minutes.
Remove pan from heat + add Cognac (never pour directly from the bottle). If you have a gas stove, return pan to burner, lean back + tilt the pan to ignite the Cognac. If you don't have a gas stove, use a kitchen lighter. The Cognac will flame for a few minutes + then die down at which point you stir in the demi-glace and cream and simmer for 1-2 minutes until sauce thickens slightly.
Finish the sauce by stirring in the mustard + peppercorns until well mixed. Season to taste + serve drizzled over steaks + garnish with chopped fresh parsley.
"ROSEMARY ROASTED GARLIC POTATOES"
Feeds 2-4 hungry people
INGREDIENTS
2 lbs. small potatoes, rinsed with skins on (we used a mix of yellow and purple potatoes)
Good olive oil
3/4 teaspoon Kosher salt
8-10 twists of freshly ground black pepper
3 sprigs of fresh rosemary
2-3 large garlic cloves, smashed + chopped
2 Tablespoons chopped fresh, Italian flat leaf parsley
Preheat oven to 400 degrees.
Cut potatoes in half lengthwise + place them in a single layer on a large baking sheet lined with foil. Scatter rosemary (leaves only) + chopped garlic over sliced potatoes. Drizzle generously with olive oil + season with the salt + pepper. Using your hands, mix potatoes, garlic, rosemary leaves + seasonings until well combined.
Roast potatoes in the oven for 45-60 minutes, until they are crispy + brown. Flip them at least twice during that time so that they cook evenly.
Remove potatoes from oven + toss with fresh parsley + season to taste with additional salt + pepper.
Winter is the time for comfort, for good food + warmth.
I just love this quote and if you’re looking for a Winter-inspired dish that embodies all of these seasonal necessities this Boeuf Bourguignon Pot Pie is just the ticket! As if Boeuf Bourguignon and pot pie weren’t delicious enough on their own - combining them creates some truly decadent, delicious synergy.
This recipe features rich, savory beef short ribs slow-cooked in a star anise, bay leaf and red wine scented broth. The resulting heavenly mixture is then topped with puff pastry and baked until it emerges from the oven crowned with a gorgeous, golden brown, flaky tiara - hungry yet?
Unlike my Fast + Fabulous recipes that are ready in 30 minutes or so, this dish requires time. It’s the perfect Sunday Supper or any day of the week you plan on spending a day at home. Be sure to read through the recipe first to get a feel for the timing of it and you’ll also want to decide on a baking dish prior to beginning your culinary journey because this will determine how much puff pastry you’ll need.
If you bake off the entire mixture in one baking dish, you’ll only need one piece of puff pastry, however, if you decide to do divide the mixture among individual bowls, I highly recommend these onion soup-style dishes, you might need 2 sheets in order to have enough pastry to cut circles to top each dish.
The short rib mixture can be made up to two days ahead of time. Simply cover + chill in the fridge when you’re done preparing it and then bring to room temperature when you’re ready to assemble the pot pie.
I usually prepare the short rib mixture at least one day in advance because when you pull it out of the fridge the next day, the chilled fat has congealed on the surface making it really easy to scoop out.
As for something to pair with this delicious dish, a hearty, full-bodied red like Cabernet Sauvignon or Côtes du Rhône is a wonderful choice. The plentiful tannins and full body of the wine balance out the richness and complexity of the dish resulting in pure, synergistic heaven! For more delicious red wines to enjoy with this dish, simply click here.
I guarantee, this decadent, flavorful Boeuf Bourguignon Pot Pie will reward you with a heavenly smelling home and a very happy family. What are some of your favorite Winter dishes? Please let me know in the comments below. xo
“BOEUF BOURGUIGNON POT PIE”
3 Tablespoons olive oil
½ cup plus 1 tablespoon all-purpose flour, plus more
Kosher salt + freshly ground black pepper
3-4 lbs. bone-in beef short ribs
4 slices bacon cut into ¼-inch pieces
1 medium yellow onion, finely chopped
1 medium leek, white + pale-green parts only, halved lengthwise, thinly sliced
2 medium carrots, peeled + finely chopped
2 garlic cloves, finely chopped
½ cup finely chopped fresh Italian parsley
2 Tablespoons Cognac or Bourbon
4 sprigs thyme, leaves stripped
1 bay leaf
1 star anise pod
2 cups chicken broth
1 cup red wine (a medium to full-bodied red is best)
5 Tablespoons butter, room temperature, divided
8 ounces cremini mushrooms
8 ounces frozen pearl onions, thawed
1 Tablespoon fresh lemon juice
1-2 sheets frozen puff pastry, thawed
1 large egg, beaten
Place a rack in lower third of oven; preheat to 350°. Add ½ cup flour to a gallon plastic bag + season with salt and pepper. Add short ribs in batches and toss to coat; shaking off excess. Heat olive oil in a large heavy braising pot over medium-high heat. Working in batches, sear beef, turning often, until browned all over, 8–10 minutes per batch. Transfer to a plate.
Add bacon to same pot + cook, stirring often until brown and crisp, scraping up browned bits. Lower heat to medium + add onion, leek + carrot + cook, stirring occasionally, until vegetables are starting to soften, about 5 minutes. Stir in garlic + parsley + return beef to pot. Add Cognac or brandy + simmer until liquid is almost completely evaporated, about 1 minute. Add thyme leaves, bay leaf, star anise, broth + wine + season with salt and pepper; bring to a simmer.
Mix 1 Tbsp. flour + 1 Tbsp. butter in a small bowl until smooth, then stir into meat mixture. Cover pot + braise in oven until short ribs are very tender, approximately 4 hours until the meat is tender + falling off the bone, stirring occasionally.
Melt remaining 4 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms + pearl onions and cook, stirring, until browned, 8–10 minutes. Stir in lemon juice + season with salt + pepper. Add mushrooms + onions to stew, cover pot + return to oven. Cook until onions are very tender, 25–30 minutes, then let stew cool.
Before proceeding with either assembling pot pie or refrigerating the beef mixture, remove the bones from the short ribs + bay leaf. Then use two forks to pull apart + shred the short ribs into bite size pieces + add back to the mixture.
Meanwhile, roll out one pastry sheet on a lightly floured surface until about 4” larger than baking dish (if cooking in one dish - 8” square is recommended) or cut circles to place over individual bowls that are 1” wider in circumference. Using a small knife or small circular cookie cutter punch out a small circle in the center of the puff pastry sheet or each individual circle.
Transfer stew to baking dish or divide among bowls, drape pastry over filling + trim to a 1” overhang. Crimp edge + then lightly brush top + edges of pastry with beaten egg.
Bake until crust is a golden brown, 30-35 minutes, keeping an eye on it to be sure it doesn’t burn.
Folks, next time a cold front (or "cool" front if you're in South Florida) rolls into town, please do yourself a favor and put this delicious recipe for Porcini Mushroom, Thyme, & Barley Soup at the very TOP of your list! It is literally the culinary equivalent of a cozy, cashmere blanket on a chilly Fall night.
The combination of dried porcini and cremini mushrooms gives this soup a delightful depth of flavor and texture that is sure to make your taste buds sing. And as a confirmed carnivore I have to admit, I didn't even miss the meat!
I also think this soup beautifully demonstrates the concept of "umami" which refers to "a savory taste" and is now considered one of the five basic tastes along with sweet, sour, bitter and salty. The starch from the barley also creates a wonderful creaminess as the soup cooks and the thyme lends the perfect contrast of "brightness" to the earthy, savory flavors.
This extremely comforting soup is sure to get you through many a chilly night and is a wonderful way to savor the season without a lot of work slaving over a hot stove! For more Fast + Fabulous recipes that take around thirty minutes to make, please click here.
PRINT RECIPE"PORCINI MUSHROOM, THYME + BARLEY SOUP"
Author: Stephanie Miskew | The Glamorous Gourmet
Serves: 4-6
Ingredients
2 Tablespoons good olive oil
2 large shallots, finely chopped
1 1oz. package dried porcini mushrooms
2 garlic cloves, minced
1 lb. cremini mushrooms, trimmed and sliced
2 quarts beef broth
5 sprigs fresh thyme
1/2 cup pearled barley, rinsed
Kosher salt
Freshly ground black pepper
1/3 cup chopped fresh Italian parsley
Instructions
In a small bowl, cover dried mushrooms with 2 cups of boiling water and soak, for 20 minutes using a small plate to keep them submerged. Strain and reserve the liquid and give the mushrooms a rough chop. Set liquid and mushrooms aside.
Heat olive oil in a soup pot over medium-high heat. Add shallots and garlic and saute until fragrant, about 2 minutes.
Add the cremini mushrooms and cook until they release their liquid, approximately 5 minutes. Add reserved mushroom liquid, reconstituted porcini, beef stock and thyme and bring to a boil. Add barley and reduce to a simmer.
Cook soup partially covered until barley is tender, 35 to 40 minutes. Season with Kosher salt and pepper. Stir in parsley before serving.
Double, double toil + trouble; fire burn + cauldron bubble!
If you enjoy getting in the Halloween spirit as much as I do, this recipe for Savory Severed Arm in Marinara Sauce will be a hands-down favorite! And if you’ve scrolled through the photos and are a little skeptical, let me assure you - it is every bit as delicious as it is gruesome so please don’t be put off by its gory appearance. In fact, I’ve been making “the arm,” as its come to be known, for about eight years now for family and friends and every time I serve it, there’s never a scrap left!
And while we’re foregoing our usual Halloween gathering due to the pandemic, I’m still making “the arm” for the Hubs + pups and I also thought this would be the perfect year to revamp this post since I haven’t in quite some time. So please enjoy the new and improved, super gory, updated photos that are very much in keeping with my glamorous, brand new website.
I first saw this recipe on "Nadia G's Bitchin' Halloween Special" many years ago and it is one of the few dishes I've ever made that can be described as simultaneously revolting and delicious. Butterflied flank steak, Italian cheeses and bread crumbs are rolled up to form an “arm” while the hand consists of a ground beef patty seasoned with delicious spices. Once formed, the entire thing is then covered with thinly-sliced prosciutto which, when cooked, resembles the most horrid-looking monster arm, covered in crispy burnt flesh. It IS Halloween after all!
Please take note, this recipe is a tad time intensive and I’ve made adjustments such as using pre-made marinara sauce that definitely cuts down on the cooking time. You can also assemble the arm earlier in the day and pop it in the fridge until you’re ready to cook it. You will also need some kitchen twine to tie up the arm as it roasts so be sure to pick some up at the store. Just be sure to allow some time for it to come to room temperature before searing. And the ground beef mixture needs to sit for about an hour before forming the hand and fingers so please plan accordingly.
For aesthetics, I finished the hand with sliced almond "fingernails" which made the meaty, gory arm even more creepy. And be sure to pour the marinara sauce around the arm not over the arm, you want the prosciutto to be dry so it gets nice and crispy as the arm bakes. And although it looked positively hideous when it came out of the oven, it always receives rave reviews from my guests and there’s never a "fingernail" or crumb of the arm left at the end of the night.
And for you wine lovers hankering for a special bottle to pair with your Savory Severed Arm with Marinara Sauce, a full-bodied, food-friendly red wine would be a perfect choice. My recommendations include:
First + foremost an earthy, tart red-cherry infused Chianti Classico Riserva given the arm’s Italian origins - producers to look for include Banfi, Fattoria Felsina + Antinori.
A fruity, full-bodied Australian Shiraz - producers to look for include Chateau Tanunda, Yalumba + Mollydooker.
A spicy, juicy Argentine Malbec - producers to look for include Alta Vista, Tikal + Bodega Catena Zapata.
If you happen to be looking for other recipes to round out your Halloween feast, here are a few more from Nadia's Halloween special: Worm and Maggot Salad, Double-Decker Coffin Sandwiches and Creepy Bocconcini Eyeballs with Prosciutto "Flesh" & Blood Salsa. And while these recipes are also delicious, "the arm" is definitely the pièce de résistance! Please scroll down for the recipe for the Savory Severed Arm in Marinara Sauce and you can find the other recipes from Nadia's Halloween Special by clicking the recipe names above.
Cheers to a very Happy, Delicious + Safe Halloween + please scroll down for recipe! xo
"SAVORY SEVERED ARM IN MARINARA SAUCE"
Adapted from Nadia G's Bitchin' Kitchen
Serves 6-8
For the Hand:
1/4 cup fresh Italian flat-leaf parsley, minced
1 teaspoon steak spice
1/2 teaspoon red chili flakes
1/2 teaspoon dried oregano
1 bunch fresh chives, chopped
1 egg
1 clove garlic, minced
Kosher salt + freshly ground black pepper
1 1/2 pounds ground beef
Sliced almonds for fingernails
For the Arm:
1/2 cup Italian-style breadcrumbs
1/2 cup pecorino cheese, grated
1/4 cup dried cranberries, chopped
2 tablespoons fresh flat-leaf parsley, minced
2 cloves garlic, minced
5 tablespoons olive oil
1 1/2 pound flank steak
Kosher salt & freshly ground black pepper
4 slices mozzarella cheese
4 slices provolone cheese
4 ounces sliced prosciutto
45 oz. jar of marinara sauce (Prego works perfectly)
INSTRUCTIONS
For the hand: Mix together the parsley, steak spice, chili flakes, oregano, chives, egg, garlic and some salt and pepper in a bowl. Add the beef and mix together for 30 seconds to season the beef. Don't over-mix. Cover and refrigerate for 1 hour.
For the arm: Preheat the oven to 350 degrees F. Mix together the breadcrumbs, grated pecorino, cranberries, parsley and garlic in a small bowl. Quickly mix in 2 tablespoons of olive oil and set aside.
Lay the flank steak flat on a cutting board and with a sharp Chef's knife, butterfly the steak by slicing it in half lengthwise but leaving it connected at the outermost edge so it opens like a book (for a great video on how to do this, please click here). Sprinkle inside with salt and pepper and then lay the mozzarella and provolone slices on the inside of the freshly butterflied steak. Add the breadcrumb mixture and roll up the steak, tying with butcher's twine at each end and in the middle to keep the width of the arm as uniform as possible.
When ready to cook, sprinkle the entire exterior of the roll with salt and pepper and heat the remaining 3 tablespoons of olive oil in a skillet over medium heat. Brown the arm roll on both sides, approximately 10 minutes + then remove the meat with tongs and place in the center of a baking sheet. Cover the arm with half of the prosciutto slices so that it looks like skin.
Assembly and cooking: Remove the hand mixture from the refrigerator and make a large patty to resemble the palm of a hand and place it at the end of the arm on the baking sheet. Cover with some of the remaining prosciutto. Roll out 5 fingers with the remaining beef mixture, using your own hand as a guide. Cover each finger with the remaining prosciutto and then place a sliced almond where the fingernail should be.
Cook: In order to see the arm more clearly, pour the marinara sauce all around the arm on the baking sheet rather than over it. It's nice to let the prosciutto "skin" get nice and crispy! Cover with foil and bake for 45 minutes. Then remove the foil and bake uncovered until tender, another 45 minutes.
Food, like a loving touch or a glimpse of divine power, has the ability to comfort.
When I think of comfort food the FIRST thing that comes to mind is roast chicken. Succulent, crispy skinned, flavorful roast chicken. And what better time of year for comfort food than Fall, especially in these strange, unusual and unsettling times we’re living in. Comfort food has never seemed more necessary.
Roast chicken is one of the first things I ever learned to cook and, decades later, it’s still one of my absolute favorite things to make. In fact, I think it’s safe to say roast chicken is my “spirit dish.” It’s a blank canvas upon which you can channel the spirit of a particular season or specific region depending on how you’re feeling. From my experience, it seems like most dedicated home cooks have their own signature roast chicken recipe (mine is right here!).
I can’t even count the number of incarnations I’ve experimented with over the years, but I definitely remember the standouts, and this recipe for Gochujang Roast Chicken with Honey-Lime Smashed Potatoes is definitely one of those delicious gems.
During the pandemic, I’ve been experimenting with Asian-inspired recipes and ingredients and I’ve become absolutely smitten with gochujang. This sweet, spicy, fermented Korean red chili paste is packed with flavor and imparts a fiery, umami deliciousness to whatever dish you add it to.
Straight out of the tube, it’s a deep crimsony, brick red color but when roasted, it turns a beautiful burnished, mahogany that goes especially well with golden brown roast chicken skin.
Gochujang is made from chili powder, glutinous rice (aka sticky rice), fermented soybean powder, barley malt powder and salt. Traditionally the mixture is fermented over years in earthenware pots, usually outdoors. Over time, the starches in the glutinous rice are converted to sugars which gives the paste its sweetness, while the chili provides the enticing heat. And it’s the fermented soybean powder that round out the trifecta with a fabulous umami kick.
A few important things to keep in mind when making this delicious dish:
The gochujang I recommend is listed below - you will need TWO tubes of this particular brand to make this recipe so Amazon Prime it up and you’ll be enjoying this dish within 48 hours!
This recipe will require you to spatchcock your bird and before your mind heads to the gutter, this term simply refers to removing the backbone from the chicken. It is kinda fun, in a much different way than you were initially thinking, and you’ll need sharp poultry shears to accomplish this task - I’ve recommended my favorites shears below. They are an investment you will NOT regret!
A microplane is the best way to grate the garlic and ginger into the gochujang oil and a potato masher sure comes in handy to smash those glorious potatoes. You can also use the back of a wooden spoon but I found it had a tendency to shoot the little suckers across the kitchen. Please see my recs below for both items!
And while hearty roast chicken and potatoes might immediately inspire thoughts of a fuller-bodied red wine…think again! In this case, the heat and spice of the gochujang paste together with the honey and lime in the potatoes should lead you in another direction. Remember, you pair wine as much with the protein as with the “prep” and any other ingredients and it’s important that the wine doesn’t clash with any component of the dish.
Part of what I love about Asian ingredients are their delightful complex flavors that are so much fun to pair with wine. And when if comes to this recipe for Gochujang Roast Chicken with Honey-Lime Smashed Potatoes, the Morgan Double L Vineyard Riesling ($24), an aromatic dry Riesling from California’s Santa Lucia Highlands region, turned out to be the perfect choice! It’s notes of lime, peach, honey and white flowers together with a vibrant acidity complemented the dish beautifully, creating a wonderful synergy with its flavors and textures and a truly memorable, lengthy finish.
Dan and Donna Lee, founders of Morgan Winery, are true pioneers in the Santa Lucia Highlands AVA with over thirty years of winemaking experience in this very special region. Their crown jewel is the Double L Vineyard, named “Double Luck” in honor of their twin daughters. They purchased and planted the land in 1996 and in 2001 it became the first certified organic vineyard in the entire AVA. Today, the Double L Vineyard is the source of Morgan’s best wines, the Double L Pinot and Chardonnay and is one of the most famed wine growing properties in California.
In the event you can’t find this particular selection, simply ask your local wine shop for something similar. As I mention in this post, developing a relationship with your local wine shop is one of the most important components to empowering your palate and learning about wine! I hope you enjoy this pairing as much as we do and that it inspires your love of roast chicken in all its seasons and forms.
“GOCHUJANG ROAST CHICKEN WITH HONEY-LIME POTATOES”
Adapted from FOOD52 recipe by Molly Baz
INGREDIENTS
1 3 1/2-4lb whole chicken
5 Tbsp. gochujang (Korean hot pepper paste)
1/4 cup plus 3 Tbsp. olive oil
1 head of garlic
1 1/2” piece of fresh ginger, peeled
1 1/2lbs. baby Yukon Gold potatoes
2 fresh limes
4 scallions, green + white parts thinly sliced
2 tsp. honey
Kosher salt + freshly ground black pepper
INSTRUCTIONS
Preheat oven to 375 degrees.
Pat chicken dry with paper towels and place it breast side down on a cutting board. Using sharp poultry shears, cut up each side of the backbone from tail to neck until the backbone can be freed + removed + either reserve for stock or discard.
Place freshly spatchcocked chicken (yes, YOU just spatchcocked a chicken), breast side up, on a rimmed, medium-sized baking sheet. You want the chicken + potatoes in a single layer to fill the majority of the sheet. Otherwise, if the baking sheet is too big, the juices will evaporate. Press down on center of breast to get chicken to lay as flat as possible. Season liberally with Kosher salt + freshly ground black pepper.
Whisk together 5 Tbsp. gochujang paste + olive oil in a medium bowl until combined. Peel + grate 3 cloves of garlic from the head of garlic into gochujang mixture, followed by the 1 1/2” piece of peeled, fresh ginger. Whisk to fully combine grated garlic + ginger into gochujang oil. Using a pastry brush, brush half the gochujang mixture over chicken.
Cut the remaining head of garlic in half crosswise + place both halves + baby Yukon Gold potatoes in a large mixing bowl. Add the additional 3 Tbsp. olive oil + remaining gochujang oil + toss well to coat. Season potatoes + garlic with Kosher salt + pepper + toss again to thoroughly combine.
Arrange oil-coated potatoes + garlic halves around the chicken on the baking sheet, making sure the garlic halves are cut side down. Roast chicken + potatoes for 40 minutes without disturbing. Then rotate pan and turn potatoes to coat in juices. Drizzle with additional olive oil if the pan looks like it’s getting dry. Roast for an additional 20-30 minutes until chicken is a deep reddish-golden brown + potatoes are golden + tender when pressed with the back of a spoon or potato masher.
Transfer chicken from baking sheet to a cutting board to rest for 10-15 minutes while you prepare the potatoes. Using a potato masher or wooden spoon, gently smash potatoes to expose their flesh to the heavenly juices in the pan so they can soak it up. Drizzle potatoes with 2 tsp. honey + juice of one lime half. Taste potatoes + season with Kosher salt + pepper to adjust seasoning. Finish by scattering sliced scallions over potatoes.
Carve chicken + arrange pieces over roasted potatoes. Serve with remaining lime wedges + be sure to squeeze out roasted garlic cloves into potatoes as desired.
A good Sazerac, a good poboy, a good crawfish boil—you have to wait until you can have a good one.
Although Fall doesn’t officially start until next week, for some reason I've been obsessed with it for the past month. From drinking (way too many) Pumpkin Spice Lattes to coming up with a list of 5 Fabulous Things to Do this Fall - for some reason I can't get this season off my mind. I recently came across a cocktail that's further perpetuating my fascination with the savor-worthy season: the Smoked Sazerac!
The traditional Sazerac originated in New Orleans in the 19th century and, with its pre-Civil War origins, it is largely considered to be America's oldest cocktail. Named for the Sazerac de Forge et Fils brand of cognac that served as its original main ingredient, the Sazerac is a variation of a classic cognac or whiskey cocktail. Traditionally, it’s a combination of cognac or rye whiskey, absinthe, Peychaud's Bitters, and sugar, although bourbon whiskey is sometimes substituted for the rye, and Herbsaint is sometimes substituted for the absinthe.
We discovered this particular riff on the traditional Sazerac during a visit to The Cloister at Sea Island in Southeast Georgia, one of our favorite vacation spots. Every time we visit, we have dinner at the wonderfully warm and inviting River Bar the night we arrive. Inspired by a French brasserie, the River Bar overlooks the Black Banks River on the west side of Sea Island and makes a wonderful spot for watching the sunset...generally with cocktail in hand. This time the Smoked Sazerac caught Steve's eye and underneath the list of ingredients was an asterisk that warned, "This cocktail requires extended time for production"...but the foreplay was well worth the wait!
Our bartender Kelly kindly took us through each step of making this fabulous cocktail in which the traditional Sazerac ingredients of rye, absinthe, and Peychaud's bitters are enhanced by the Fall-inspired flavors of ginger-cinnamon syrup and smoke from cherry wood chips. The wood chips are ignited at the bar by flaming absinthe and the resulting smoke is captured in a chilled old-fashioned glass that the drink is ultimately served from.
If you're entertaining this season or just feel like spoiling yourself, the Smoked Sazerac is well worth the effort and will surely put you and/or your guests in the Fall spirit(s)! I sincerely hope you enjoy our latest edition of Cocktail Couture, to see past installments of this segment, please click here.
So what's your favorite cocktail to enjoy in the Fall?
And if you’d like to receive a decadent morsel of deliciousness in your inbox every Saturday, please sign up to receive my free, weekly newsletter, “The GG Guide to Wine + Food” by clicking here. It’s a treasure trove of seasonally-inspired, Sommelier-selected wines, recipes, pairings + travel tips. xo
PRINT RECIPE"THE SMOKED SAZERAC"
Makes one drink
INGREDIENTS
3 ounces Bulleit Rye
1 ounce ginger syrup*
1/2 ounce of Vieux Carré Absinthe
A couple dashes of Peychaud's bitters or to taste
Cherry wood smoker chips ($5.99 on Amazon)
Orange peel for garnish
Chill an old-fashioned glass by filling it with ice and setting is aside while you prepare the rest of the drink.
In another glass add the ginger syrup and a few dashes of the Peychaud's bitters and stir to combine. Then add the rye and a few ice cubes to the glass with the bitters and ginger syrup, stir to combine.
Place the cherry wood chips in a fire-safe bowl. Fill a jigger with approximately 1/2 ounce of absinthe and using a match or kitchen torch, ignite the absinthe. Pour the flaming absinthe over the cherry wood chips to ignite. Empty the ice from the first glass and invert it over the burning wood chips, filling the glass with smoke.
Once it's filled with smoke, carefully turn it right side up and very slowly, strain the rye, ginger syrup and bitters mixture into it. Place the orange peel on the burning cherry wood chips for a few seconds until the edges are lightly charred, garnish the drink with it and serve.
*”GINGER SYRUP”
INGREDIENTS
1 cup sugar
1 cup water
1 - 2" piece of fresh ginger, peeled and chopped
1 cinnamon stick
INSTRUCTIONS
Heat sugar and water in a medium saucepan over medium-high heat and stir until sugar is dissolved.
Add the chopped ginger and cinnamon stick to the sugar mixture and bring to a boil, then remove from the heat and let steep for 30 minutes.
Strain mixture through a sieve into an airtight container and discard ginger and cinnamon. Syrup will keep for up to one month.
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