Blogs, Recipes

Homemade Mac & Cheese

As many of you know, I joined the initiative #EducateYourself. I knew some but I am learning so much more. As a foodie, I wanted to learn more about the Black Culinary community, this is where I learned about James Hemings and his brother. 

The story of James Hemings is  fascinating, here’s a little taste. 

In the 18th century, James Hemings was one of America’s most accomplished chefs. He was also Thomas Jefferson’s slave. Hemings grew up as a household slave in Monticello, Jefferson’s Virginia estate. He could read and write and Jefferson trusted him. So when Jefferson sailed to France in 1784 to become America’s trade minister, he brought Hemings with him. While in Paris, Hemings was trained in the art of French cooking. He studied first with the caterer and restaurateur, Monsieur Combeaux, apprenticing with pastry chefs. After three years of study he became the head chef at the Hôtel de Langeac, Jefferson’s residence that functioned also as the American embassy. Here his dishes were served to international guests, statesmen, authors, scientists, and European aristocrats.

In 1796, James Hemings was freed by Jefferson on the condition that James would train his younger brother to replace him as chef in the Jefferson household. In 1802, Jefferson served a “macaroni pie” at a state dinner, more than likely prepared from a recipe by James and cooked by his brother. Since that time, the dish has been associated with the United States. Unfortunately, no written record of the Hemingway’s mac and cheese survives.

Enslaved chefs played a huge role in refining some of America’s current staple foods, like mac and cheese.

If you want to learn more about James Hemings. Check out: Thomas Jefferson’s Crème Brûlée: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America written by Thomas J. Craughwell . There’s even a children’s picture book, My Name Is James Madison Hemings written by Jonah Winter. 

Here is my Mac & Cheese recipe, inspired by the 1824 cookbook “The Virginia Housewife” written by Mary Randolph. It is believed that  Randolph’s recipe may have been one of James Hemings creations.

Pair this Mac and Cheese with Scout & Cellar 2019 Fiddleneck Chardonnay, Lake County, California

INGREDIENTS

  • Butter, to grease the dish
  • 16 ounces large elbow macaroni
  • 1/2 cup unsalted butter
  • 1/2 cup all purpose flour
  • 2 cups Milk
  • 2 cups Half and Half
  • 2 cups Parmesan cheese, shredded
  • 2 cups mozzarella cheese, shredded
  • 2 cups Italian cheese blend. shredded
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • ½ teaspoon Smoked paprika 
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon mustard powder

Topping:

  • 1 sleeve Ritz Crackers, crushed
  • ¼ cup butter, melted
  • ½ cup shredded cheese
  • ¼ tsp Smoked paprika

INSTRUCTIONS

Preheat the oven to 325 degrees F and butter a 3 qt baking dish (9×13″). Set aside.

Bring a large pot of salted water to a boil. When boiling, add the dried pasta and cook 1 minute less than the package directs for al dente.  

While pasta is cooking, mix all 3 cheeses in a large bowl. Remove ½ cup of the mixed cheese and set aside, you will use this for the topping. 

Drain the pasta and drizzle olive oil over the pasta and combine to keep from sticking.

Melt butter in a large saucepan over medium heat.  Sprinkle in the flour and whisk to combine.  Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often.  

Slowly pour in the 2 cups of the milk, while whisking constantly, until smooth.  

Next, slowly pour in the 2 cups of half and half, while whisking constantly, until combined and smooth.

Continue to heat over medium heat, whisking often, until thickened. 

Lower the heat and stir in seasonings and whisk together. 

Stir in 1 ½ cups of the cheeses, stirring to melt and combine.  

Stir in the rest of the cheese, and stir until completely melted and smooth. Remove from heat. 

In a large mixing bowl, combine pasta with cheese sauce, stirring to combine fully.  

Pour the pasta mixture into the prepared baking dish.  

For the topping, mix the 1/4 remaining cup melted butter, remaining cheese and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni.

Bake until the cheese is bubbly and the top is lightly golden brown for about 15 minutes.  

Blogs, Recipes

Fish with a White Wine Key Lime Butter Sauce

Fish with White Wine & Key Lime Butter

The Keys  is one of my favorite vacation spots. It tugs at my inner pirate and pulls me in with its beautiful sunsets, fun bars, and good times. After I leave, I can’t wait to get back. It’s my to-go destination for a laid-back and adventurous vacation. The Keys are a state of mind as much as a place. So there’s no surprise the Keys has its own unique cuisine too.

This recipe is inspired by one of my boyfriend, Brian’s favorite Keys dishes from Lazy Days on Islamorada. It has all the fresh flavors of the Keys. Fresh fish crusted with panko bread crumbs, sautéed, topped with fresh diced tomatoes, roasted red peppers, scallions, and fresh grated parmesan cheese with a drizzle of key lime butter. 

Fish Ingredients

  • 4 (4-ounce) fish fillets, such as snapper, flounder or cod. 
  • 1/2 cup Panko bread crumbs
  • 2 tablespoons extra-virgin olive oil
  • 1 ripe tomato, seeded, chopped small
  • 2 scallions, finely sliced (green and white parts)
  • 1/4 cup roasted red pepper, diced 
  • ½ lime
  • 1/3 cup shredded Parmesan cheese
  • Salt & Pepper to taste. 

Instructions

Prepare and keep warm white wine Key lime sauce before cooking fish.

Rinse fish and pat dry with paper towels.

Spread bread crumbs in a baking pan or pie plate. Press fish into crumbs on both sides to coat well. Place fish in a baking pan and refrigerate for 30 minutes. 

In a bowl, stir together the chopped tomatoes, roast peppers, scallions. Squeeze half of a lime, salt and pepper and stir to combine. Refrigerate until right before serving.  

Heat a nonstick griddle or cast-iron griddle over medium heat. Once hot, add oil. 

When oil is heated, add fillets, cooking in two batches. Cook each fillet 5 to 7 minutes per side, depending on thickness of fish.

Sprinkle each fillet with chopped tomato, scallions and roasted red pepper salsa; sprinkle grated cheese over top. Spoon white wine-Key lime sauce over and serve hot with white rice.

White Wine Key lime sauce Ingredients

  • 1 tablespoon olive oil
  • 1 shallot, chopped roughly or green garden onion
  • 3 garlic cloves, chopped
  • 1/2 cup dry white wine
  • 1/4 cup chicken stock (note we tried it without the chicken stock and it was still good)
  • 3 tablespoons butter
  • 2 teaspoons freshly grated lime zest 
  • 1/3 cup Key lime juice 
  • 1/2 teaspoon pepper

Instructions

Heat olive oil in a medium skillet over medium heat; add shallot and saute for about 1 1/2 minutes. Add white wine and bring to a boil; boil for 3 minutes or until reduced by half. Spoon shallot from pan and discard. Add chicken stock and cook for 2 minutes.

Add butter and cook over medium-low for 3 minutes, swirling pan or whisking gently to combine. Remove from heat and whisk in lime zest and Key lime juice. Keep warm over low heat while the fish is cooking. Serve warm.

This recipe pairs great with Scout & Cellar 2018 CHE FICO PINOT GRIGIO RISERVA. 

Blogs, Recipes

MOJO PORK

Every Christmas, my family has a smorgasbord of Italian and Spanish dishes. And Mojo pork is always on the table.  This recipe has become my go to for easy slow cooker meals..

This recipe is juicy, succulent with garlic and citrus  and melt-in-your-mouth tender. The pork is SO tender and juicy on the inside, while deliciously crisp and golden on the edges! I love it over yellow rice, in tacos or used to make a Cuban sandwich. And the best part is, you make this in the slow cooker so it cooks all day and will be ready when you get home from work. 

I have to admit, it has taken me many failed attempts and trying a variety of different recipes before finally creating this one and falling in love. It was all worth it! My secret little ingredient is Coca Cola! It really lifts the pork to bolder and better flavors! The orange juice and lime juice combo tenderizes the pork, while the natural sugars in the juices and the coke combined turn what would be just another pulled pork recipe, into heaven in your mouth! The trick to getting crispy edges, after shredding the pork, pop it in the oven on boil for 5-10 minutes until the meat is gold brown and crispy!

Pair this with Scout & Cellar Clean-Crafted™ 2018 L’ORIGINAL SPARKLING ROSÉ. 

A vibrant raspberry in color with fine, fizzy bubbles and notes of candied cherry, macerated strawberry, blood orange and cantaloupe on a full-bodied frame with a mouth-coating finish.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1/2 cup orange juice
  • 1/2 cup lime juice
  • 1/4 cup Coke
  • 1 1/2 teaspoons salt
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon black pepper
  • 7 cloves garlic , peeled and smashed
  • 1 medium sweet onion , sliced thin
  • 2 bay leaf
  • 3 pound pork shoulder roast
  • Limes and Cilantro for garnish

Instructions

In a medium bowl, whisk together the oil, orange juice, lime juice, salt, cumin, oregano, red pepper flakes, pepper, and garlic.

Make slits in the pork with a paring knife and rub liberally all over with the oil mixture.

Place pork in the slow cooker, along with the onion and bay leaf. Pour the remaining juices from the bowl over the pork.

Cover and cook on low for 8 hours.

Transfer pork to a cutting board and let cool slightly. Using two forks, shred into thick chunks.

Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminium foil or parchment paper).

Pour 1 ladle full (about 1 cup) of the liquid from the slow cooker over the pork to season. 

Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.

Season with a little extra salt and pepper if desired. Pour over more of the slow cooker juices once the meat has crisped for added flavor, just before serving!

Serve over rice or as tacos.

Blogs, Recipes

PAN FRIED WHITEFISH WITH ARTICHOKES, OLIVES, AND CHERRY TOMATOES

It’s almost summer and what goes with summer. FISH, well at least here in Florida! Light and flavorful pan fried fish always reminds me of summer. 

The sauce is what defines this recipe. Prepare the sauce first and allow it to simmer as you pan fry the fish. And, if you don’t like Black olives or even artichokes, no worries leave them out. Just add one tablespoon sea salt and ¼ cup lemon juice!

A tip, I have learned along the way is to add the SALT later in the dish. So you will notice salt is not on the ingredients list. The artichokes and olives give this dish enough salt, but if you feel you need salt, taste and add a pinch as needed. 

Scout and Cellar Sauvginon Blanc is the perfect pairing for this recipe! Oh and GO BUCS! Definitely need a Bucs wine glass for this dish! LOL

INGREDIENTS

  • 4 grouper filets
  • 1 white onion, thinly sliced
  • 4 garlic cloves, chopped
  • 1 pint cherry tomatoes
  • I can artichoke hearts, drained and chopped
  • 1 can (6 ounces) Large Black Olives
  • 1 tablespoon Italian Seasoning
  • 1 tablespoon ground Black Pepper
  • 1 cup chicken broth
  • ¼ cup Dry White Wine
  • 1 Tablespoon Unsalted Butter
  • 4 Tablespoons Finely Chopped Parsley Leaves, for garnish
  • Parmesan Cheese, for garnish
  • DON’T LIKE OLIVES OR ARTICHOKES:
  • 1 tablespoon sea salt 
  • ¼ cup lemon juice!

INSTRUCTIONS

Heat the olive in a heavy skillet until lightly smoking, then add the onions, sautei for 1 to 2 minutes. 

Add the garlic, Italian seasoning and pepper, stirring to combine. Saute for 2-5 minutes until fragrant. 

Add the chopped artichokes and whole cherry tomatoes. Slowly add the chicken broth and stir. 

Place lid on for 5 minutes, liquid to reduce. 

Once liquid is reduced, add the white wine, stir and place the lid back on. Tomatoes should start to burst. 

Add the olives and stir to mix. Place the lid back on and cook for 5- 1 minutes. 

Add butter, stir and melt on low heat. 

Heat a separate pan, add a drizzle of olive, then add the fillets to the pan. Cook until golden brown, about 4 minutes on each side. 

Place the filets  in the tomato mixture pan and cover with the sauce, cook for 2-4 minutes. 

Serve the fillets topped with the tomato mixture, sprinkled with parmesan cheese and parsley. 

You can serve this on its own or with a side of cauliflower rice/white rice. 

Blogs, Recipes

Ropa Vieja

One of the things I love about cooking is how the flavors can take you back to a specific time or memory. This recipe reminds me of my family whether it was dinner at La Teresita or the smells of my grandmother’s house. La Teresita is a Spanish restaurant in Tampa. My family have shared many meals together here. Every time we would go to dinner at Le Teresita, my dad would order Ropa Vieja, which means “old clothes” in Spanish. We would laugh as he made a joke that he liked the taste of old clothes then he would shake the bread basket, and ask “Más pan!” It became a family joke!

You’ll love this dish if you’re into big, bold flavors! It is delicious served with black beans, white rice, and sweet plantains. Typically this dish is made with flank steak, which is lean and has long, shreddy fibers, and is how the dish earned the name “old clothes.” It’s the traditional choice, but you can also use chuck roast. 

Brian and I love to use our Le Creuset braiser. So naturally, I used the braiser for this recipe. However you can also make this in a slow cooker. I included instructions for both below. 

I can not think of a better wine to pair with this dish other than Scout and Cellar’s 2018 OSO PARDO TEMPRANILLO. This wine is deep purple-red in color with notes of cherry, blood orange and leather lifted by a hint of violets on a textured frame with a bright finish. I love the story of where this wine comes from, La Mancha, Spain. The winery was founded over 30 years ago, when 28 wine growing families decided to join and work together, creating something larger than any of them could have done on their own. To this day, the estate operates as a cooperative, with over 6,000 acres of vineyard with about 60 viticulturists and vintners. Click the link to learn more and order a bottle.

INGREDIENTS

  • 3 pounds flank steak
  • 1/4 cup white vinegar
  • 1/2 cup red wine vinegar
  • 1 red bell pepper, sliced
  • 1 poblano pepper, sliced
  • 1/2 large onion, sliced
  • 6 cloves garlic minced
  • 2 Bay leaves
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 tablespoon salt or more to taste
  • 15 ounces can crushed tomatoes
  • ½ cup Spanish green olives, pitted (optional)
  • 2 teaspoons tomato paste
  • white rice steamed
  • 1 lime quartered
  • Chopped cilantro for garnish

INSTRUCTIONS

Pat roast dry with paper towels. Heat oil in a large heatproof pot over high. Cook chuck roast, turning occasionally, until browned on both sides, 5–7 minutes per side. Transfer to a plate.

Place a rack in the lower third of the oven; preheat to 250°. Cook onion, bell peppers, and salt (plus 2 Tbsp. oil if using flank steak), stirring occasionally, until softened and beginning to brown, 12–14 minutes. 

Add garlic and cook, stirring frequently and scraping bottom of pan, until vegetables are golden brown, 3–5 minutes. 

Stir in wine and cook, stirring occasionally, until evaporated. Stir in paprika, oregano, cumin, black pepper, and cayenne until vegetables are coated; continue to cook, stirring, until spices are fragrant, about 1 minute. 

Add tomatoes and stir. 

Bring to a boil and cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.

Nestle the meat into the tomato mixture and tuck in bay leaves on either side. Cover and transfer to the oven. Braise until meat is very tender and shreds easily, 2½–3 hours. Let cool for 15 minutes.

Skim excess fat from sauce; discard bay leaves. Using 2 forks, tear and smash beef into sauce until it’s shredded and covered with sauce. 

Stir in olives and vinegar.

Top with cilantro. Serve with white rice, black beans and sweet plantains.

SLOW COOKER INSTRUCTIONS

Add the wine, vinegar, crushed tomatoes, tomato paste and spices to the slow cooker and stir. Add the flank steak and flip it around in the sauce.

Add on top of the meat the onion, bell peppers, olives, and garlic cloves.

Place the lid on the slow cooker and cook on low for 9 hours or high for 5 hours.

Blogs, Recipes

Easy Étouffée

Don’t be scared away by the crawfish! You can make this spicy creamy sauce to serve over shrimp, white fish, chicken, or even pork. The possibilities are endless. 

Any cajun meal always reminds me of my best friend, the Cajun Queen Christine! She has taught me the amazing flavours of Louisiana cuisine. 

Étouffée is a French word that means “smothered” or “suffocated.” As you can see in the photo, the crawfish is smothered with a combination of chopped vegetables and tomatoes in a rich light roux. Étouffée brings together all of the hallmarks of Louisiana cooking: Seafood, a flour-and-oil roux, the “Holy Trinity” of onion, celery and peppers, traditional Cajun seasoning and hot sauce.

Another one of my Louisiana  friends, Alaina suggested Louisiana’s Cajun Land seasoning to use when cooking Cajun meals. You can order some from Amazon. It definitely will give your food a cajun kick!

When making this crawfish Étouffée recipe, I like to use freshly boiled crawfish when I can. You can also grab frozen crawfish tails from the freezer section at your local grocery store. If crawfish tails aren’t your thing, then shrimp, fish, chicken or pork will do. My mom and dad used andouille sausage and said it was delicious! Just saute the protein of your choice before adding it to the sauce. 

So pour yourself a glass of Scout and Cellar 2018 CHE FICO PINOT GRIGIO RISERVA and let’s get cooking! 

Ingredients

  • 3 tbsp flour
  • 4 tbsp of butter, divided
  • 1 1/2 cup of half and half
  • 1 shallots, chopped
  • 1 stalk celery, chopped
  • 1 cup of chopped bell pepper (I like to use a mixture of red, orange, and yellow)
  • 1/4 cup of freshly chopped parsley (or 1 tbsp of dried parsley)
  • 4 cloves of garlic finely chopped
  • 3 tbsp of tomato paste
  • 2 cups of chicken broth
  • 1 tbsp of Cajun Seasoning (I usd Cajun Landing but Tony Chachere’s works too)
  • Salt and pepper
  • 1 pound (16 oz.) peeled crawfish tails or protein of your choice.

Instructions

Put flour and butter in a pot and cook for 5 minutes.

Add the onion, pepper, celery, parsley, and garlic. Saute for 2 minutes.

Pour in half and half and whisk until there are no lumps.

Add the tomato paste and whisk.

Add 1 cup of the water or broth and whisk until smooth. Let cook for 2 minutes stirring often.

Pour in the other cup of the water/stock and stir. If this is the desired consistency you would like, there is no need to add any additional water or stock. If you would like the etoufee to be thinner pour a little more water at a time.

Add cajun seasoning. Season with salt and pepper to taste.

Add the crawfish tails into the pot and squeeze the lemon juice on top and stir.

Allow the crawfish to warm in the pot for about 4-5 minutes, then serve with rice and sprinkle with sliced green onions.

www.scoutandcellar.com/whiskawaykitchen
Blogs, Recipes

Grouper Piccata

Living in Florida has many benefits, sunny days, beautiful beaches, and it also comes with the benefits of AMAZING fresh fish. 

I was lucky enough to grab some grouper fillets from my local fish market but you can also score some at your store’s frozen section. If you are unable to find grouper fillets, you can use snapper, cod, catfish or even chicken. 

This sauce highlights the fish without taking over. In this recipe, I use a simple piccata sauce with lemon and capers to create an easy meal that everyone will love! Oh, and this is a one pan dish! Hello easy clean up! 🙂

I’m not usually a Chardonnay fan but since I received a bottle of Scout & Cellar Fiddleneck Chardonnay I thought I’d give it a try. I am now a Chardonnay fan! The Fiddleneck Chardonnay is the perfect pairing to this recipe! It’s not oaky like most Chardonnays I have tried in the past. It’s light and refreshing with notes of yellow apple, candied lemon peel, and ripe pineapple. It truly is delicious with the buttery lemon flavor of the grouper piccata! 

INGREDIENTS

  • 4 6-ounce grouper fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 3 tablespoons butter divided
  • 1 tablespoon olive oil
  • 1/2 cup fresh lemon juice
  • 2 garlic cloves, chopped
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 2 tablespoons capers
  • 2 tablespoons chopped parsley

INSTRUCTIONS

Sprinkle grouper fillets with salt and pepper. 

Dredge fillets on all sides in flour. 

Melt 2 tablespoons butter and olive oil in a large skillet. 

Add fillets to skillet; cook until browned and cooked through, about 5 minutes on each side. Remove fish from skillet.

Add garlic, lemon juice and wine to the skillet, scraping browned bits from the pan. Add the chicken broth and stir to combine. 

Cook for 2 minutes or until slightly thickened. 

Tip: if the sauce is too bitter, just add ¼ cup of chicken broth at a time. 

Remove from heat; stir in remaining 1 tablespoon butter, capers and parsley.

Serve sauce over fish.

I served mine with a side of angel hair pasta and baby broccoli.