Comfort Foods and Indulgences

Cornmeal-Blueberry Scones

I love scones, but I don't enjoy making them. There I said it. Kneading the dough, shaping it...maybe that sounds lazy but right now life is busy with no extra time for little things like, kneading and shaping dough.

That's what I love about these scones, you gently stir the batter together, mounding up each scone individually. So easy!

However, the trick with scones remains; over-handling the batter will make them tough. Mixing must be kept to a minimum for optimum results.

These scones were quite toothsome with their mix of blueberries, cornmeal and lime zest. Lime juice was also added to the glaze to really bring home and incorporate the flavors at play.

Overall, a lovely, easy breakfast to enjoy. Not overly sweet and perfect with coffee or tea.

Tostones Con Mojo

You know what I realized I don’t eat enough of? Plantains. These banana relatives must be cooked before eaten, and their starchy potato-goodness is usually featured in African and Caribbean cooking. And while plantains can be used in stews or baked and served alongside fish and meat, my favorite way of eating them involves double frying them into tostones and dipping them into mojo, a garlic and olive oil condiment. It’s a perfect snack or a great way to start a meal. You could even use the tostones to dip into a giant pile of guacamole.

Tostones Con Mojo adapted from Saveur

For the Tostones:
3 large green plantains
canola or vegetable oil for frying
sea salt

For the Mojo:
4 garlic cloves, peeled and crushed
½ cup extra virgin olive oil
1 tablespoon fresh cilantro, chopped
sea salt

Put crushed garlic and a pinch of salt into a mortar and crush into a paste. Add the chopped cilantro and crush a little bit more. Add the oil to the garlic, salt and cilantro and continue to mix to incorporate. Once mixed, put into a bowl and set aside.

Remove the skin from the plantain. It can be tough to remove, try slicing both ends off and making a slit with the knife the length of the plantain. With your thumb, wedge it between the flesh and peel and remove the skin. Once the skin is removed cut the plantains into 1-inch thick rounds.

Heat the oil in a large heavy skillet to no more than 350 degrees. Fry the plantains until lightly golden and then transfer to a paper towel to drain, about 3 minutes. With the bottom of a small pan or glass bowl, press the cooked tostones to flatten them to half their original thickness.

Return the flattened tostones to the hot oil and fry again until crisp around the edges and deeply golden. Once cooked transfer to paper towels to drain and then season with salt. Serve the tostones hot with the Mojo.

Easy Chicken Tortilla Soup

easytortillasoup Chicken Tortilla Soup is a great choice during the winter months – hearty and packed with flavor with just enough heat to warm you on the coldest days. Using a store bought rotisserie chicken makes it quick to make, so it’s great for a weeknight meal.

On a recent trip to Mexico City, I discovered Epazote, a pungent herb that is commonly used in Mexico, especially in the Yucatán. The herb has a slightly tangy, almost lemony flavor, and is somewhat reminiscent of oregano. It is used both for flavor and supposedly for its ability to reduce the flatulence associated with bean dishes.

I’ve included it in this recipe, and have also started adding it to my chili recipe, but it’s very hard to find in the US, so feel free to omit. (You can find it online at the Spice House)

All-You-Can-Eat Crisp Cornmeal Shrimp

Who doesn't love crispy fried shrimp? It's such a quick and easy meal to throw together. I always keep a bag of frozen shrimp in my freezer, which makes serving this that much simpler.

We are definitely shrimp lovers in our household, I know I've said that before. What I like about using cornmeal is the coating doesn't become too thick and you can actually taste the shrimp and the seasoning as opposed to a mouthful of breading. My kids really appreciate this.

Eat More Beer

Sure, drinking a cold beer is one's of life's simple pleasures. But why not be happier by eating beer too? Meats like beef and venison taste better when cooked with beer, which is why beer spiked chilis and stews and beer-infused pot pies taste so great.

Beer lends a full-bodied, earthy flavor to braised vegetables too. Collards or kale braised in beer? Oh, yeah. And don't forget thick, gooey beer and cheese soup. And then there's baking with beer, but let's save that for another post.

Today I'm sharing one of the tastiest, simplest recipes from my cookbook, Recipes Every Man Should Know, co-authored with Brett Cohen. Beer bread is for the man who loves beer and bread but hates to bake. There's no kneading or fancy bread machine required. Just some muscle for stirring.

Comfort Foods and Indulgences