Highlands Oct '17

At the doctor’s office today I was telling the nurse about my big night in Birmingham eating at Frank Stitt’s Highlands Bar and Grill. She took down the name and said she would have to try and go since she loved good food. Then as I was looking through ‘People’ magazine, waiting to see the doctor, I came across ‘People’s’ best restaurant in every state. Well, you guessed it, Highlands was the best in Alabama and I immediately showed it to the nurse. She believed me for sure then!

 

I had waited almost a year to have a Highland’s martini, and yes, it was worth the wait. I am not a martini fan usually, but I do love the ones they serve there. It’s shaken and brought to the table in its shaker; the glass is filled, sparkling with ice slivers; have a sip or two; and the shaker is still there for a topping off. My husband had raw oysters and I chose a shrimp cocktail which I had not tried before; the shrimp were so sweet and the sauce a little spicy; the combination was great. 

 

 We chose a venison tart for our appetizer and I cannot describe how flaky and tasty this tart was. It was filled with delicious venison, turnips, and sweet potatoes with a maple and black truffle glaze. YUM! My husband chose a grass-fed beef tenderloin with an onion pudding for his main course which he said was divine. I chose the duck served with spinach and vegetables. It was the best duck breast I have ever had. Our glass of Spanish Rioja was a great accompaniment.

 

The cornbread served at Highlands is also the best anywhere--yummy. I have tried to duplicate it, but even using his recipe; it is not the same. I know he uses Benton’s bacon, which I don’t have on hand all the time. (I need to place a new order.) I need the recipe for the venison tart and the onion pudding. Something to go back for.

Mr. Stitt was not at the restaurant while we there, but probably came in later to check on everything. Next time I am getting a picture with him. It’s about time!

I came home and immediately got out his cookbooks and chose a recipe to do. Since it is oyster season once again I chose the oyster pan roast. So simple and so good!!!

Alabama you can be proud of this fine restaurant!

 

From Frank Stitt’s Southern Table

Oyster Pan Roast with Crawfish and Buttery Croutons

Serves 4 as an appetizer

5 tablespoons unsalted butter

2 shallots, finely minced

2 to 3 garlic cloves, crushed and finely minced

¼ cup dry white vermouth

16-20 oysters, shucked and every bit of their liquor reserved and strained, or ½ pint shucked oysters, drained, liquor strained and reserved

¼ pound fresh crawfish tail meat (You can substitute lump crabmeat or boiled and chopped shrimp.)

Kosher salt and freshly ground black pepper to taste

Juice of 1 lemon

Hot Sauce such as Tabasco or Cholula, to taste

8 slices crustless French baguette, toasted and buttered

Scant 1 tablespoon sliced chives

1 heaping tablespoon flat-leaf parsley leaves

1 heaping tablespoon chervil leaves

In a large nonreactive saucepan, melt a scant tablespoon of the butter. Add the shallots and garlic and cook over medium-low heat until aromatic and soft, about 1 minute. Add the vermouth and bring to a hard boil. Add the oysters, their liquor, and the crawfish, lower the heat to medium, and cook for about 2 minutes, turning the oysters over as they firm and curl.

Add the salt and pepper, raise the heat, and swirl in the remaining 4 tablespoons butter bit by bit. Add the lemon juice. Add the hot sauce and remove from the heat. Place the croutons in shallow bowls and immediately spoon the pan roast over, dividing the oysters evenly. Garnish with the fresh herbs leaves and serve. 

So easy and delicious!

Frank Stitt has the best chef’s cookbooks that I have ever cooked from. His recipes work. It is not just a pretty book.

 

Meatloaf

Who knew meatloaf wasn’t the invention of thrifty housewives during the Great Depression? The idea of mixing meat with a tenderizing filler traces back to the fourth or fifth century AD, when in a Roman cookbook Apicius presented a recipe for patties made of chopped meat, bread, and wine. But it wasn’t until the late 1800s that American meatloaf was born, inspired by recipes offered by manufacturers of the newly invented meat grinder.

The Depression only increased meatloaf’s popularity, along with developments in food manufacturing that produced flavorful, inexpensive mix-ins like mustard and bouillon. In the 1940s, World War II rationing spawned meat-free loaves, whereas postwar creativity in the 1950s and 1960s produced the likes of Bacon-Dill Meatloaf and Spicy Peach Loaf (Good Housekeeping Cook Book, 1955). In the 1970s and 1980s, veal, pork, and beef “meatloaf mix” came into vogue, elevating the dish to dinner party-worthy status. In the 1990s, restaurateurs marketed upscale versions, and today, innovations continue as loaves are stuffed, wrapped, or laced with international flavors.

Binder is an essential meatloaf ingredients because it creates an even, smooth texture. In additional to whole-wheat breadcrumbs, oats, or even cooked rice, it can include a generous amount of finely shredded or chopped cooked vegetables like spinach, carrots or broccoli. This will help your meatloaf be nutritionally smart.

I found a recipe for meatloaves that are cute and really tasty. They are moist, and have an extra kick with the bacon wrapped around the loaves. I have done this recipe twice since I like it so much. With a side of mashed potatoes you cannot go wrong with this homey meal.

 

From ‘Fine Cooking’ October/November 2017.

Mini Meatloaves Wrapped in Bacon

Serves 4

8 slices bacon

½ cup coarsely chopped onion

1/3 cup fresh flat-leaf parsley leaves

1 medium clove garlic

½ cup dry breadcrumbs, such as panko

1 large egg

3 Tbs. ketchup; more as needed

½ tsp. Worcestershire sauce

Kosher salt and freshly ground black pepper

1 lb. ground beef, preferably 85% lean

Cooking spray

Barbecue Sauce (optional)

Position a rack in the center of the oven and heat to 400°F. Line a large rimmed baking sheet with parchment. Arrange the bacon on the sheet with some room between each slice, and bake until crisp along the edges, about 10 minutes. Transfer to a paper-towel-lined plate to cool.

Pulse the onion, parsley, and garlic in a food processor until chopped, 4 to 5 pulses. Add the breadcrumbs, egg, ketchup, Worcestershire, ¼ tsp. salt, and ¼ tsp. pepper. Pulse 3 to 4 times to blend. Transfer to a mixing bowl, add the ground beef, and mix until well combined.

Lightly spray four mini loaf pans or 6-oz. ramekins with cooking spray. Cross 2 slices of bacon in each pan or ramekin, pressing the bacon along the bottom and up the sides. (Let any excess hang over for now.) Divide the meatloaf mixture among the pans, gently packing it in. Fold the excess bacon over the meatloaf. Bake until cooked through (165°F), about 30 minutes. Remove from the pan and transfer to a cooling rack. If you like, combine and equal amount of ketchup and barbecue sauce in a small bowl and brush some on the meatloaves before serving hot.

 

 

Soup

This week I am giving two recipes for soup that you will enjoy. I got excited when I read my new issue of ‘Southern Living’ and their take on seven soup recipes that looked really delicious. I have tried two of them and think they are worth giving to you to try. There is nothing better that seeing a pot of soup on the stove or in a slow cooker to take away the autumn chill. It always seems better the next day also!

From ‘Southern Living’ October 2017.

 

White Bean, Fennel, and Italian Sausage Soup with Parmesan Toasts

Serves 8

1 lb. mild Italian sausage, casings removed

2 cups thinly sliced yellow onion (from 1 medium)

1 cup thinly sliced celery (from about 3 stalks)

1 cup thinly sliced fennel (from 1 small fennel bulb)

3 garlic cloves, chopped (about 1 Tbsp.)

½ tsp. kosher salt

½ tsp. crushed red pepper

1 tsp. black pepper, divided

¼ cup dry white wine

6 cups chicken stock

2 (15-oz.) cans cannellini beans, drained and rinsed

1 (15-oz.) can fire-roasted diced tomatoes, undrained

16 (1/4-inch) French baguette slices (from 1 large baguette)

1 Tbsp. olive oil

1 oz. Parmigiano-Reggiano cheese, grated (about ¼ cup)

Chopped fresh rosemary

Heat a large Dutch oven over medium-high. Add sausage, and cook, stirring to crumble, until no longer pink, 6 to 8 minutes. Drain, leaving 1 tablespoon of drippings with sausage in Dutch oven. Add onion, celery, fennel, garlic, salt, red pepper, and ½ teaspoon of the black pepper. Cook, stirring often, until vegetables have softened about 5 minutes. Add white wine, and scrape any browned bits from the bottom of the Dutch oven. Stir in chicken stock, beans, and tomatoes; bring to a boil. Reduce heat to medium-low, and simmer 10 minutes.

Preheat broiler with oven rack 6 inches from heat. Place baguette slices on a rimmed baking sheet, and brush 1 side of each piece with olive oil.  Sprinkle evenly with cheese and remaining ½ teaspoon pepper. Broil until cheese is melted and beginning to brown, 1 to 2 minutes. Remove from oven.

Ladle 1 ½ cups soup into each of 8 bowls; sprinkle with chopped rosemary, and serve with toasts.

 

Prepare in the slow cooker:

Creamy Potato and Ham Hock Slow Cooker Soup

 

Serves 8

4 ½ lb. russet potatoes, chopped (about 10 cups)

2 lb. smoked ham hocks (about 3 ham hocks)

2 cups chopped yellow onion (from 1 medium onion)

1 cup chopped celery (from 3 stalks)

2 Tbsp. minced garlic cloves (about 4 garlic cloves)

2 Tbsp. chopped fresh thyme

2 ½ tsp. kosher salt

1 tsp. black pepper

5 cups chicken broth

1 cup heavy cream

Chopped fresh chives

Hot sauce (We prefer Tabasco.)

Place potatoes, ham hocks, onion, celery, garlic, thyme, salt, and pepper in a 7-quart slow cooker; add broth, and stir to combine. Cover and cook on HIGH until potatoes are tender; 4 hours. Remove ham hocks, and place on a plate to cool 15 minutes.

Puree soup in slow cooker with an immersion blender (can do in a regular blender) until it is creamy but whole pieces of potato are still visible. Add cream, and stir. Once ham hocks are cool enough to handle, remove all meat and chop; discard fat and bone. Add meat to soup, and stir to combine.

Ladle soup in bowls, top with chopped chives and a sash of hot sauce. I think the Tabasco really topped this soup off superbly. It would not have been the same without it!

Heard the weather man this morning predicting near freezing in a couple weeks; so use these two soups to heat up the now cool/cold weather.