If you enjoy getting in the Halloween spirit as much as I do and plan on entertaining on this most gruesome of holidays, this recipe for Savory Severed Arm in Marinara Sauce will be a hands-down favorite! Last year I had the pleasure of preparing “the arm” with two of my favorite culinary compadres, Dwight Langford and his grandmother Beverly... Read More
The post Halloween Entertaining: Savory Severed Arm in Marinara Sauce! appeared first on The Glamorous Gourmet.
If you enjoy getting in the Halloween spirit as much as I do and plan on entertaining on this most gruesome of holidays, this recipe for Savory Severed Arm in Marinara Sauce will be a hands-down favorite! Last year I had the pleasure of preparing “the arm” with two of my favorite culinary compadres, Dwight Langford and his grandmother Beverly Langford aka the lovely Miss Bev. Both Dwight and Miss Bev are wonderful cooks and I so enjoyed having them in the kitchen to help make this fun and festive dish.
I first saw this recipe on “Nadia G’s Bitchin’ Halloween Special” a few 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 the arm while the hand consists of a mixture of ground beef and spices. Once formed, the entire thing is covered with prosciutto which, when cooked, resembles burnt flesh. The end result is incredibly tasty though – I promise!
This recipe is a tad time intensive and while I followed it to a tee, I did use pre-made marinara sauce which definitely helped. For aesthetics, I added sliced almonds as “fingernails” which made the meaty, gory arm even more creepy. Although it looked positively hideous when it came out of the oven (pictured above), it received rave reviews from my guests and there wasn’t a “fingernail” or crumb of the arm left at the end of the night. Of course, Louis the Lion and Coco the Cowgirl (pictured below) were more than happy to help us finish it!
If you’re looking for a wine to pair with your Savory Severed Arm, a hearty, food-friendly red like an Australian Shiraz or an Italian Barbera would be a wonderful choice. If you’re 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. Although these recipes are delicious, “the arm” is definitely the pièce de résistance! Please scroll down for the recipe for the Savory Severed Arm and you can find the other recipes from Nadia’s Halloween Special by clicking the recipe names above.
Big thanks to Dwight and Miss Bev for their help in the kitchen and we’d like to wish you a very Happy and Delicious Halloween!
Cheers,
“Savory Severed Arm in Marinara Sauce”
Serves 6-8
Marinara Sauce:
3/4 cup olive oil
8 cloves garlic, minced
1 large Vidalia onion, minced
2 tablespoons fresh basil, chopped
2 tablespoons fresh flat-leaf parsley, chopped
2 teaspoons dried thyme
1 carrot, shredded
Four 28-ounce cans whole San Marzano tomatoes, hand-crushed
Kosher salt
Freshly cracked pepper
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 Greek oregano
1 bunch fresh chives, chopped
1 egg
1 clove garlic, minced
Kosher salt
Freshly ground black pepper
1 1/2 pounds ground beef
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 pounds flank steak
Kosher Salt
Freshly ground black pepper
4 slices mozzarella cheese
4 slices provolone cheese
1 cup white wine
4 ounces prosciutto, for covering
Directions:
For the marinara sauce: Heat the oil in a pot, and then add the garlic and onions. Cook until the onions are translucent and the garlic is lightly browned around the edges, about 12 minutes. Add the basil, parsley, thyme and carrots and cook for 5 to 8 minutes. Pour in the crushed tomatoes and sprinkle with salt and pepper. Bring to a boil, and then reduce to a simmer and cook for about 30 more minutes, stirring often. Set aside for later use.
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, 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 and sprinkle with salt and pepper. Lay the mozzarella and provolone slices on the steak. Add breadcrumb mixture and roll up the steak, tying with butcher’s twine at each end. Sprinkle the roll with salt and pepper. Heat the remaining 3 tablespoons of olive oil in a skillet over medium heat and brown the roll on both sides, 10 minutes. Pour in the wine to deglaze the pan and cook until boiling, 3 minutes. Add some of the marinara sauce and cook for another 2 minutes. Remove the meat with tongs. Cover the arm with half of the prosciutto.
For assembly and cooking: Remove the hand mixture from the refrigerator and make a large patty to resemble the palm of a hand. 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.
Attach the hand to the arm. Transfer to a roasting pan and pour the remaining marinara sauce all over. In order to see the arm more clearly, pour the marinara sauce around the arm rather than over it. Cover with foil and bake for 45 minutes, basting with the marinara at the 30 minute mark. Remove the foil and bake uncovered until tender, another 45 minutes, basting again at the 30 minute mark.
Many years ago I dated a guy who was obsessed with health. For him, every waking moment was focused on exercising and eating right and he eschewed any possible enjoyment in food. To him it was solely "fuel for the body" and while I tried to respect his regimented point of view, when he started judging people who ate bacon (myself included) because it had no redeeming nutritional value, I knew the relationship was doomed.For me, food is about much more than "fuel for the body" and enjoying it is all about balance. The majority of the time we should eat healthy in the interest of taking care of our bodies and managing our weight, but there are also times to splurge in the interest of satisfying our souls. We can probably all name those special dishes we're nostalgic for having enjoyed them growing up when lovingly prepared by a parent or grandparent; or those we associate with our own or another beloved culture; or dishes discovered during personal travels which have brought us much joy.And since depriving ourselves of food we love seems to inevitably lead to binging, why not allow ourselves to indulge that craving every so often so it doesn't spiral out of control?
This recipe for Browned Butter & Bacon Ice Cream is just such an indulgence, combining two of my favorite things, butter and bacon, into one delicious dessert. In the interest of fitting into my clothes I'll probably only make it a couple times per season but if you're in a "comfort food" kind of mood, it DEFINITELY hits the spot! It also makes an excellent dessert paired with last week's Fall-inspired recipe for Rosemary Roasted Chicken with Mushrooms and Caramelized Onions.After my boyfriend and I broke up, one of the first questions I would ask any date was, "Do you eat bacon?" And now I'm happy to report I'm married to a man who shares my passion for food and we have many great adventures in our travels as well as in our own kitchen based on culinary exploration. To me, bacon and other cherished dishes are one of life's great pleasures that definitely aren't worth missing. It's just important to remember, as with everything, balance is key.Do you have a favorite indulgence? If so, please let me know in the Comments section below!Cheers,
"Browned Butter & Bacon Ice Cream"
Recipe Type: Dessert
Author:
Ingredients
Many years ago I dated a guy who was obsessed with health. For him, every waking moment was focused on exercising and eating right and he eschewed any possible enjoyment in food. To him it was solely “fuel for the body” and while I tried to respect his regimented point of view, when he started judging people who ate bacon... Read More
The post Fall Indulgence: Browned Butter & Bacon Ice Cream! appeared first on The Glamorous Gourmet.
Many years ago I dated a guy who was obsessed with his health. Every waking moment was focused on exercising and eating right to the point of eschewing any iota of enjoyment in food, viewing it solely as “fuel for the body.” I tried to respect his regimented point of view but when he started judging people who ate bacon (myself included) because it had no redeeming nutritional value, I knew we were definitely doomed!
For me, food is about much more than “fuel for the body” and enjoying it is all about balance. The majority of the time we should eat healthy in the interest of taking care of our bodies and managing our weight, but there are also times to splurge in the interest of satisfying our souls. We can probably all name those special dishes we’re nostalgic for having enjoyed them in our youth when lovingly prepared by a parent or grandparent; or those we associate with our own or another beloved culture; or dishes discovered during personal travels which have brought us much joy. Depriving ourselves of food we love seems to inevitably lead to binging, so why not allow ourselves to indulge that craving every so often so it doesn’t spiral out of control?
This recipe for Browned Butter & Bacon Ice Cream is just such an indulgence, combining two of my favorite things, butter and bacon, into one delicious confection. Will I make this recipe more than once this season? In the interest of fitting into my clothes and maintaining my cholesterol level, probably not but if you’re in a “comfort food” kind of mood, it sure hits the spot and also makes an excellent dessert choice paired with last week’s Fall-inspired recipe for Rosemary Roasted Chicken with Mushrooms and Caramelized Onions.
After my boyfriend and I broke up one of the first questions I would ask any date was, “Do you eat bacon?” and now I’m happily married to a man who shares my porcine passion. To me, bacon and other cherished dishes are one of life’s great pleasures that definitely aren’t worth missing but in doing so, balance is key.
Cheers,
“Browned Butter & Bacon Ice Cream”
Bacon
5 strips of good bacon
7 1/2 teaspoons of light brown sugar
Ice Cream
3 Tablespoons salted butter
3/4 cup packed light brown sugar
2 3/4 cups half-and-half, divided in half
5 large egg yolks
2 teaspoons dark rum
1/4 teaspoon vanilla extract
For the candied bacon: Preheat the oven to 400 degrees. Lay the strips of bacon on baking sheet lined with either aluminum foil or a Silpat.
Sprinkle 1 1/2 teaspoons of light brown sugar evenly over each strip of bacon.
Bake for 12-16 minutes. Halfway through baking, turn the bacon strips over and dredge them through the syrupy dark molten sugar on the baking sheet. Continue to bake until the bacon is the color of rich mahogany. Remove bacon from the oven and cool on a wire rack.
Once bacon is cooled and crisp, finely chop into little pieces.
For the ice cream: melt the butter in a heavy, medium-sized saucepan over medium-low heat and cook until lightly browned, careful not to let it burn (if the butter burns, definitely start over). Stir in the brown sugar and half of the half-and-half and cook until the sugar is dissolved, stirring frequently. Keep the rest of the half-and-half in the refrigerator until ready to use.
In a separate bowl, whisk together the egg yolks and then gradually whisk in 1/4 cup of the warm brown sugar mixture, stirring constantly for 1-2 minutes to prevent the eggs from cooking (a process known as “tempering”). Then pour the egg and brown sugar mixture back into the saucepan and cook on medium-low heat until the custard thickens enough to coat a wooden spoon or heatproof spatula, stirring constantly. Once desired consistency is reached, stir in rum and vanilla extract.
Put remaining chilled half-and-half into a large bowl, place a sieve or strainer over it and strain the custard mixture into it to remove any bits of cooked egg (even if you don’t see them they’re there so don’t eliminate this step!). Chill the mixture for at last 5 hours and then pour into an ice cream mixture and churn according to your machine’s directions. Add the chopped bacon during the last moments or fold in after you’ve removed the mixture from the machine. Reserve a few pieces of the bacon for garnish if you wish.
The post Fall Indulgence: Browned Butter & Bacon Ice Cream! appeared first on The Glamorous Gourmet.
If I had to sum up Fall in one dish it would have to be roasted chicken. On a chilly, autumn day, it's the culinary equivalent of your favorite comfy, cashmere cardigan that provides warmth as well as a little bit of nostalgia.
I positively adore this classic dish and consider roasted chicken research a passionate personal pursuit. Over the years I've tried a variety of incarnations and while it's always fun to try new things, the best versions of this dish are often the most simple: succulent chicken with crispy skin seasoned generously with salt, pepper, butter, and a selection of seasonal herbs...it just doesn't get much better!
One of my most memorable poultry experiences was during a trip to France's Burgundy wine region at Bistro de l'Hotel in L'Hotel de Beaune. It was a roasted Bresse chicken, a breed prized for its tender flesh and sublime depth of flavor named for its eponymous place of origin, near France's Rhône region. Bresse chickens were the first livestock to be granted AOC (appellation d’origine contrôlée) status in 1957 and, much like France's AOC wines, are subjected to very exacting standards in order to preserve the qualities that make them so unique.
The Bresse chicken at Bistro de l'Hotel was simply roasted with butter and white wine and then seasoned with salt and pepper. The simple preparation really allowed the flavor and texture of the meat to shine through. The bird was carved tableside, its salty, golden juices spilling onto the cutting board. The skin was deliciously crisp and flavorful while the breast meat was as toothsome and tender as the meaty leg and thigh. Paired with a 2010 Alex Gambal Vosne-Romanée Vieilles Vignes I experienced true poultry nirvana, and the perfectly executed crème brûlée which followed certainly didn't hurt!
Inspired by my experience in Burgundy, I came up with this recipe for Rosemary Roasted Chicken with Mushrooms and Caramelized Onions. Once you have this recipe under your belt, you can accessorize according to the season or mood. In the Fall, rosemary, mushrooms and onions are great choices, while in the Spring, a buttermilk brine accompanied by plenty of lemon and thyme would be ideal.
To prepare the chicken, I always use an organic bird which I butterfly or spatchcock by removing the backbone. This is actually an easy thing to do (for detailed directions, please click here) and it allows the chicken to cook faster and more evenly. Using your poultry shears, simply cut a line parallel to the bird's spine from the tail to neck. Remove the spine and discard or reserve for chicken stock. And if you're squeamish, you can absolutely ask your butcher to do this for you - there's no shame in that!
When roasting a chicken it's important to choose a roasting pan or baking sheet that's not too big. The ingredients should fit with a minimal amount of room to spare, otherwise the drippings will evaporate and possibly burn, leaving you high and dry with no hopes for gravy or jus - a culinary travesty!
Place your spatchcocked chicken on an appropriate sized, rimmed baking sheet, drizzle with olive oil, and season generously with Kosher salt and freshly ground black pepper. Tuck the fragrant, fresh rosemary sprigs between the bird's thigh and breast and scatter sliced onions, mushrooms, and more fresh rosemary messily around the chicken. For a little added nostalgia, sprinkle the tray with poultry seasoning (such as Bell's - hello childhood!) and the minute it hits your pre-heated, oven your kitchen will smell heavenly!
I like to serve the roasted chicken plated atop a delicious White Bean & Garlic Mash (see recipe below) which catches all of the delicious juices, however, traditional mashed potatoes will also work extremely well. Top the chicken with the roasted mushrooms and caramelized onions and drizzle with the remaining juice and a generous sprinkle of Maldon sea salt which adds delicious texture and crunch.
In keeping with the season, an earthy, cherry and spice-tinged red Burgundy or New World Pinot Noir will enhance the flavors of the dish beautifully. I hope you enjoy this recipe as much as we do!
PRINT RECIPE"ROSEMARY ROASTED CHICKEN WITH MUSHROOMS + CARAMELIZED ONIONS”
Serves 2-4
INGREDIENTS
1 3 1/2 – 4 lb organic chicken
4 sprigs fresh rosemary
8 oz. cremini mushrooms, trimmed and sliced
2 small yellow onions
Good olive oil
4 Tablespoons butter
1/2 Tablespoon poultry seasoning such as Bell’s
Kosher salt & freshly ground black pepper
Maldon Sea Salt for garnish
INSTRUCTIONS
1.) Line a medium sized baking sheet with foil and pre-heat oven to 400 degrees.
2.) Remove giblets from cavity of chicken (if necessary), rinse bird & pat dry. Place chicken breast side down on a cutting board and using your kitchen shears, make a parallel cut up each side of the spine from tail to neck until the spine is free. Remove and discard or reserve for stock.
3.) Place the butterflied chicken, breast side up onto the lined baking sheet and press down to flatten. Tuck the wing tips behind the neck and fold two of the rosemary sprigs in half and tuck them between the thigh and breast on each side of the bird. Drizzle chicken with olive oil and massage onto the skin so it is evenly distributed. Season chicken generously with Kosher salt and a few turns of freshly ground black pepper.
4.) Quarter each onion, and then quarter them again so you are left with 8 wedges per onion. Scatter onion pieces, sliced mushrooms and leaves from the remaining 2 sprigs of rosemary around the chicken. Drizzle the mushrooms, onions & rosemary with approximately 3-4 Tablespoons of olive oil and season again with Kosher salt & pepper. Toss gently to coat. Sprinkle the Bell’s seasoning over everything if desired and slice butter into pats and place on top of the chicken, onions, mushrooms and rosemary.
5.) Slide tray into the preheated oven and cook for 1 hour, checking occasionally to rearrange mushrooms & onions. After an hour, drop the oven temperature down to 350 degrees and cook for an additional 20-30 minutes, just enough time to allow the onions to caramelize and the skin to turn a gorgeous, golden brown.
6.) Plate chicken atop a mound of White Bean & Garlic Mash (see recipe below) and top with roasted mushrooms & caramelized onions. Drizzle with juice and sprinkle with Maldon sea salt to taste.
“WHITE BEAN + GARLIC MASH”
Serves 2-4
2 - 15 oz. cans white beans (I prefer Great Northern), drained & rinsed
1 large or 2 small garlic cloves, roughly chopped
1/4 cup loosely packed, flat leaf Italian parsley leaves
1/3 cup good olive oil
Juice of half a lemon
1/2 teaspoon Kosher salt
3 turns freshly ground black pepper
Add beans, garlic, parsley, olive oil, lemon juice, Kosher salt, and pepper to the bowl of a food processor. Pulse until mixture is well combined but still retains a chunky texture. Adjust seasonings and add additional olive oil or lemon juice to achieve desired texture and flavor.
If I had to sum up Fall in one dish it would have to be roasted chicken. On a chilly, autumn day, it’s the culinary equivalent of your favorite comfy, cashmere cardigan that provides warmth as well as a little bit of nostalgia. I positively adore this classic dish and consider roasted chicken research a passionate personal pursuit. Over the... Read More
The post Perfect for Fall: Burgundy Inspired Rosemary Roasted Chicken with Mushrooms & Caramelized Onions! appeared first on The Glamorous Gourmet.
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