Thursday, March 22, 2012

Cornish pasties

Cornish Pasty
 I would like to add the recipe for a properly made Pasty to the list of topics to avoid at all cost. when in a social environment. I have many people get upset with me that I do not make pasties quite the way their mothers did by adding carrots, using sliced or cubed filling. Where the pastry is crimped doesn’t even register with me as an issue worthy of debate. I only care if it is flavorful, and I’ll be happy having it as a snack….. Then again the Cornish pasty is derived from Cornwall, England and the residents there don’t even agree on how to make a pasty so I don’t think the issue is ever going to be resolved.

I think of the pasty as a comfort food, and couldn't care less if it is crimped on the top or the side. I don’t add carrots to mine, but I know many people do. I know the wives of many miners made them for their husbands to take to work. I know that some even added a sweet filling to a corner of the pasty so dessert and entrée could co-exist peacefully.  I know a bunch of people who live in Michigan, Minnesota, and Wisconsin not only eat them, but take them seriously enough to bend my ear about technique once they hear the word pasty.

When I make pasties I don’t even follow the recipe exactly as it is written below because I make dozens at a time.  I blanch my vegetables ahead of time, and fold them into my beef just before stuffing my pastry. Speaking of pastry, I use puff pastry for my pasties because I like the texture over the traditional crust. I cook my beef in a slow cooker for several hours with the herbs, spices and Demi-glace that make the pasties that leave my kitchen tender, and well-seasoned little bundles of Joy that I think you too will enjoy.


For the pastry:

Puff Pastry Sheets


10 ounces all-purpose flour, plus extra for dusting

pinch salt

5oz cold unsalted butter

cold water, to mix

For the filling:

1 teaspoon olive oil

12oz eye of round steak, cut into cubes

1 onion, finely chopped

1 medium potato, peeled and finely chopped

3 medium turnips, peeled and finely chopped

1(6oz) rutabaga, peeled and finely chopped

1 teaspoon Worcestershire sauce

½ teaspoon dried thyme

1 pinch ground mace

¼ cup demi-glace

Sea salt and ground white pepper

2 tablespoons water (optional)

1 egg, beaten, to glaze

HP brown sauce, to serve (optional)


1. If making the pastry from scratch, sift the flour and salt into a bowl. Cut the butter into small pea sized pieces and add to the flour. Using your hands, rub the butter into the flour until the mixture resembles fine breadcrumbs.

2. Add a little cold water, a tablespoon at a time, until the butter and flour mixture begins to come together. Using your hands, bring the dough together into a ball, then wrap in cling film and place into the fridge to chill while you make the filling.

3. For the filling, heat a little oil in a non-stick pan. Place the beef into the pan and sear on all sides, then remove from the pan and set aside.

4. Add the onion to the pan (adding a little extra oil, if necessary) and cook over a medium heat for 5-6 minutes, or until soft.

5. Add the potato, rutabaga, turnips, Worcestershire sauce, demi-glace and dried thyme. Season the mixture well with mace, salt and ground white pepper and stir.

Cover with a lid and cook gently for 5-10 minutes, or until the vegetables are just tender. Add 2 tablespoons of water to the pan if the mixture becomes too dry.

6. Return the beef to the pan and stir well, then remove from the heat and leave to cool.

7. Preheat the oven to 400°F.

8. On a lightly floured surface, roll out the pastry to approximately 1/4 inch thick. Using an upturned saucer or small plate as a guide, cut out circles about 8 inches in diameter.

9. Place the filling in the center of each pastry circle. Brush the edges with beaten egg and fold the pastry over the filling to make a half-moon shape. Using your fingers, crimp the edges together to

Seal the dough, and prevent the filling from bursting out when baking.

10. Place the pasties onto a parchment lined sheet pan and brush with more beaten egg. Transfer to the oven and bake for 15-20 minutes, or until crisp and golden-brown.

11. Serve the pasties hot, with some brown sauce, or beef gravy.

Tuesday, March 13, 2012

Mustard Sauce For Stone Crab Claws

Every year people get a little excited as Stone Crab season approaches, and that just happens to be one of the treats to living in South Florida. The fact is there's a restaurant in Miami that is only open during Stone Crab season, and the waiting list for people to get a job there is that talk of the town in the Hospitality Industry. I guess there's something to be said for a place that shuts down a few months a year, and just about everyone working there is pulling in great money. If you're looking to try your hand at Stone Crabs just grab some of our Bayou La Batre Crab Seasoning, mix up a cup of Mustard Sauce, and Start cracking claws! We often have people asking how to make this sauce so we decided to post the recipe for the most popular sauce out there for Stone Crab. This is the recipe for the sauce that is still served at the world famous Joe's Stone Crab in Miami.


1 tablespoon Colman's dry mustard, or to taste

1 cup mayonnaise

2 teaspoons Worcestershire sauce

1 teaspoon A-1 Sauce

1/4 cup heavy cream

Salt & pepper to taste


Place the mustard in a small mixing bowl. Whisk in the mayonnaise, Worcestershire sauce, A-1 Sauce, cream and a pinch of salt. Mix until well blended. If you'd like a little stronger mustard profile simply whisk in 1/2 teaspoon dry mustard. Chill the sauce, covered, in the refrigerator until serving.

Yield: 1 Cup

Tuesday, March 6, 2012

Fried Green Tomatoes

1/2 Cup buttermilk
½ teaspoon Delacriox Island Creole Seasoning
1 ¾ Cups all-purpose flour, divided
1/2 Cup cornmeal
4 medium-size green tomatoes, cut into 1/3-inch slices
1½ teaspoon sea salt
1 ½ teaspoon freshly ground black pepper
½ Cup cold beer
1 Egg
3 heaping teaspoons baking powder
Vegetable oil
Salt to taste


1. Combine creole seasoning and buttermilk; add sliced tomatoes and set aside.

2. Place ¼ cup of flour in small bowl and set aside for dredging.

3. Combine 1/2 cup all-purpose flour, cornmeal, 1 teaspoon salt, and ½ teaspoon black pepper in a shallow bowl or pan.

4. Mix 1 cup flour, baking soda egg and enough cold beer to form a thick batter together and whisk until shiny in appearance. Allow to rest 5 minutes.

5. Remove tomatoes from buttermilk, and shake well. Dredge tomato slices in the reserved 1/4 cup seasoned flour; dip in beer batter mixture, and dredge in cornmeal mixture.

6. Preheat deep fryer to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a cooling rack. Season hot tomatoes with sea salt and black pepper.

Monday, March 5, 2012

Cottage Pie

While many cooks will associate this recipe as being Shepherd’s Pie, the fact is authentic Shepherd’s Pie is made with Lamb, or Mutton.

Serves 4

1 1/2 Tablespoons olive oil

1 1/2 Pounds ground beef

1 onions, finely chopped

½ Cup cooked carrots, diced

½ Cup green peas, blanched

1 garlic clove, finely minced*

1½ Tablespoons all-purpose flour

1 Tablespoons tomato paste

½ Cup red wine (optional)

2 Cups beef stock

2 Tablespoons Worcestershire sauce

½ teaspoon Fresh thyme leaf

1 bay leaf

2 Pounds Yukon gold potatoes, chopped

1/2 Cup whole milk

3 ounces unsalted butter

½ pound sharp cheddar, grated

Freshly grated nutmeg

Sea salt & freshly milled black pepper

Heat 1 teaspoon oil in a large saucepan and fry the beef until browned. Drain and reserve.

 Add the rest of the oil to the pan, add the vegetables and cook on a gentle heat until just soft. Add the garlic, flour and tomato paste, increase the heat and cook for a few minutes.

Return the beef to the pan, and add the wine, if using, and boil to reduce it slightly before adding the stock, Worcestershire sauce and fresh herbs.

 Bring to a simmer and cook, uncovered, for 15-20 minutes, or until the gravy is thick and just coating the meat.

When the sauce is reduced, adjust the seasoning with salt & pepper then discard the bay leaf.

Meanwhile, make the mashed potatoes. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few minutes Mash well with the milk, butter, and three-quarters of the cheese, then season with the nutmeg, salt and freshly milled black pepper to taste.

Spoon the cooked meat into the bottom of a 9 x 12x 3 ovenproof dish.

Spoon the mashed potatoes over the meat, and smooth to cover evenly. Sprinkle on the remaining cheese.

 Heat oven to 350°F and bake for 45 minutes, or until the topping is golden brown. 

*Note, to keep your Peas bright green during the cooking process you can add an acid such as lemon juice or vitamin C to the cooking water, or add ¼ teaspoon of baking soda to 1 Quart of boiling water that will be used for cooking. Shock your peas in ice water to stop the cooking process immediately once they are just tender.

Tuesday, February 28, 2012

Scotch Eggs

6 large eggs

1 cup all-purpose flour

1 cup Panko breadcrumbs

1 Pound English Pork Sausage

¼ Cup Minced Onion

1Pinch Ground Mace

½ Teaspoon Fresh Thyme, Chopped fine

Vegetable oil (for frying)

Kosher salt, freshly ground pepper


1.       Place 4 eggs in a small saucepan; add cold water to cover. Bring to a boil and cook 5 minutes; remove from heat, cover, and let stand for 3 minutes. Carefully drain, then fill pan with ice water to cool eggs. Gently crack shells and carefully peel under cold running water. Place eggs in a bowl of cold water; cover and chill until cold.

2.       Place flour in a wide shallow bowl and add Panko breadcrumbs to another wide shallow bowl.

3.       Add Minced Onion, Thyme, and Mace to the English sausage, and mix well.

4.       Divide sausage into 4 equal portions. Pat out 1 portion of sausage into a thin patty over the length of your palm.  

5.       Lay one egg on top of sausage and wrap sausage around egg, sealing to completely enclose. Repeat with remaining sausage and eggs.

6.       Whisk remaining 2 eggs in a medium bowl to blend. Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash. Roll in breadcrumbs to coat.

7.       Heat deep fryer to 350°F. Fry eggs, turning occasionally and maintaining oil temperature of 350°, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper to taste.

English Style Fish and Chips with Mushy Peas

Mushy peas:
2 tablespoons unsalted butter
8 ounces marrowfat peas, soaked, and cooked if using dried
½  teaspoon fresh mint, leaves picked and chopped
¼ teaspoon fresh lemon juice
Sea salt and freshly ground black pepper
Beer Batter:
½ teaspoon sea salt
1 teaspoon freshly ground black pepper
8 Ounces  white fish fillets, (Cod, Haddock or Grouper work great)
8 Ounces AP  flour, plus extra for dusting
• 285ml pint good cold beer
3 heaping teaspoons baking powder
Canola oil for deep-frying
2 Pounds Yukon Gold Potatoes, peeled and cut into chips (Small Wedges)
1.       To make your mushy peas, put the butter in a medium saucepan with the peas and the chopped mint. Put a lid on top and simmer for about 10 minutes.
2.       Add the lemon juice to the peas and adjust seasoning with salt and pepper.
3.       Mash the peas up in a food processor, or by hand until they are thick and perfect for dipping your fish into. Keep them covered, over warm heat while you cook your fish and chips.
4.       Pour the Canola oil into your deep fat fryer or a large frying pan and heat to 375°F.
5.       Mix the salt and pepper together and season the fish filets on both sides. Allow to rest 10 minutes as this will help to remove any excess water from the fish.
6.       To make the batter mix the flour, beer and baking powder together until nice and shiny. The texture should be thick enough to coat the fish.
7.       Dust each fish filet in seasoned flour, then dip into the batter and allow any excess to drip off.
8.       Holding one end, lower the fish filets into the oil one by one, carefully so you don't get splashed – it will depend on the size of your fryer how many fish you can do at once. Cook for 4 minutes or so, until the batter is golden and crisp.
9.       Place the fish on a baking tray and put them in the oven for 5-7 minutes at 350°F to finish cooking while you fry the chips.
10.   Parboil your potatoes in salted boiling water for about 4 or 5 minutes until softened but still retaining their shape, then drain and leave to steam until completely dry.
11.   When all the moisture has disappeared, fry the potatoes in the oil that the fish were cooked in at 350°F until golden and crisp.
12.   When the potatoes are done, drain them on a paper towel, season with salt, and serve with the fish and mushy peas.

Thursday, February 23, 2012

Sweet Potato Pie

Pie crust:
6 oz. (1-1/3 cups) unbleached all-purpose flour
1/2 tsp. granulated sugar
1/2 tsp. kosher salt
3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
1 oz. (2 Tbs.) cold vegetable shortening, cut into 1/2-inch pieces
3-1/2 Tbs. ice water; more as needed

2 medium-to-large sweet potatoes (12 to 14 oz. each)
1 cup half-and-half
3 large eggs
3/4 cup packed light brown sugar
2 tsp. dark rum
1-1/2 tsp. ground ginger
1-1/2 tsp. ground cinnamon
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
1/4 tsp. ground cloves
Pinch ground nutmeg
Pinch freshly ground black pepper
 Crème Diplomat for serving (optional)


1.       Combine the flour, sugar, and salt in a large bowl. Add half of the butter. Using your hands, gently toss the butter to coat each piece with flour. Using a pastry blender, cut the butter into the flour until the mixture has a crumbly texture. Add the remaining butter and the shortening, gently toss, and quickly cut again until the larger pieces are about the size of peas.

2.       While tossing the mixture with your hand, sprinkle the ice water on top. Continue to toss between your fingers until moistened evenly. The dough should look shiny but hold together when gently squeezed in the palm of your hand. If not, add a little more water. Gather the dough into a ball—don’t knead it, just squeeze it into one solid mass. Press the dough into a flat disk and wrap tightly in plastic film. Refrigerate for at least 2 hours or up to 2 days.

3.       Roll out the dough to approximately 1/8-inch-thick on a lightly floured surface, 12 to 13 inches in diameter.

4.       Gently fit the dough into a 9-inch pie plate, being careful not to stretch it. Trim the edge to allow 1/2-inch overhang.

5.       Fold the dough under to create a thick edge—if some areas are uneven, use the trimmings to bulk them up. Crimp the edge.

6.       Dock the dough all over with a fork. Cover and refrigerate until firm, at least 1 hour or overnight.

7.       Position a rack in the center of the oven and heat the oven to 425°F.

8.       Line the pie shell with parchment or foil and fill with pie weights or dried beans. Bake until the edges are just beginning to turn golden, about 15 minutes.

9.       Carefully remove the parchment and weights and reduce the oven temperature to 375°F.

10.   Continue to bake the crust until the bottom of the crust looks dry and is just beginning to turn golden, 10 to 15 minutes more. Cool completely on a wire rack.

11.   Raise the oven temperature to 400°F. Pierce each potato once to allow steam to vent and bake on a rimmed baking sheet until tender, about 1 hour. Let cool.

12.   When the potatoes are cool enough to handle, peel them and cut away any dark spots. Pass the potatoes through a food mill or potato ricer; you’ll need 2 cups. (The potatoes can be prepared to this point up to a day ahead. Refrigerate and return to room temperature before continuing with the recipe.)

13.   Put the potato purée, half-and-half, eggs, sugar, rum, ginger, cinnamon, vanilla, salt, cloves, nutmeg, and pepper in a blender and blend until well combined, 1 to 2 minutes.

14.   Transfer the sweet potato mixture to a 3-quart saucepan and warm just slightly (to about 100°F) over medium-low heat, stirring constantly, about 2 minutes.

15.   Pour the filling into the baked pie shell and bake at 400°F until just set in the center, 25 to 30 minutes.

16.   Transfer to a wire rack and let cool completely. Slice and serve with a generous portion of Crème Diplomat or whipped cream.

Tuesday, February 7, 2012

Linzer Torte


2 cups all-purpose flour

2 cups ground hazelnuts

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon salt

1 pinch ground cloves

1 cup cold unsalted butter

2 eggs, lightly beaten

1 teaspoon grated lemon zest

1 1/2 cups raspberry preserves

Confectioners' sugar


1.       In a bowl, combine the first seven ingredients.

2.       Cut in butter, using a pastry blender or knife, until mixture resembles coarse breadcrumbs.

3.       Add eggs and lemon zest; stir until mixture forms a ball. Cut finished dough into 4 equal pieces. Cover and refrigerate for 3-4 hours or until chilled.

4.       Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each.

5.       Between two sheets of lightly floured parchment paper, roll one portion of remaining dough into a rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam.

6.       Repeat with remaining dough (return dough to the refrigerator if needed).

7.       Bake at 350 degrees F for 40-45 minutes or until bubbly and crust is browned.

8.       Cool completely. Dust with confectioners' sugar if desired prior to service.