November 14th, 2011 | 
Author: PICKLED GREEN TOMATOES
Pickled Green Tomatoes
So it’s the end of the growing season, and you have tons of those little hard green tomatoes still hanging on the vines……to small to make “fried green tomatoes” but such a waste to throw them away. What to do?
Solution….make pickled green tomatoes…..it’s quick and really easy………and people will say “wow….what a great idea”
PICKELED GREEN TOMATOES
2 pounds (hard green tomatoes)
1 cup white vinegar
1 cup water
1 serrano pepper
2 bay leaves (optional)
6 toes fresh garlic
1 TBS black pepper corns
Small bunch of fresh dill
2 tsps kosher salt
Makes about two quart jars.
Directions:
Heat canning jars and lids in simmering water for ten minutes.
Wash tomatoes well and pack into sterile jars.
Add garlic, pepper corns, peppers, and dill.
Fill each jar to the top with hot vinegar solution.
Transfer to refrigerator for two days….that’s it!!!!!
About the Author Part time chef Doug Cordier, is a food writer, TV cook, Certified Ergonomic Consultant and business man. Doug is the owner of Cascom Group Travel and has been teaching corporate and Italian cooking classes for twenty years, plus leading culinary tours to their villa in Tuscany. For more foodie thoughts and recipes, try www.askthecooks.com
The Lobster Boys ……Seafood Parties for hir
- Doug & Dave with their big red lobsta trailer
As the story goes, 20 some years ago Dave Hohlfeldt , Doug Cordier and a group of close friends decided to have a “down home New England Seafood Party” They all met at a nearby park with their gear and plenty of lobsters, clams, mussels and shrimp. Problem was, their method of cooking all this seafood was to employ a Coleman stove! Needless to say……the water in their lobster pot never boiled……they ended up cooking the lobsters at a nearby friends home. .
Embarrassed by the failure Dave and Doug, vowed to remedy the situation. They cut the top off an old beer barrel and purchased their first 180,000 BTU burner. From this point onward, Dave and Doug were now able to cook 35 lobsters at a time…..plus mussels and shrimp! Seafood season was looking up.
Soon, word spread, Doug and Dave were doing back yard lobster parties for other groups and became know as the ”Lobster Boys” Soon the Lobster Boys were in high demand for local charities….donating Lobster Parties for schools and private groups.
“What a terrific party you Lobster Boys put on for me earlier this year!! You supplied everything – set up, decorations and of course the most delicious seafood ever!! I loved you were both part of the party, and especially your “Lobster 101″ class. All of my guests were particularly impressed, but not as impressed as I was. They have all told me I have set a new bar for parties. I can’t wait until I have the second annual Lobster Boys party again! Jacquie Lauth, Grosse Pointe, Michigan”
The Lobster Boys master menu always includes:
*Mussels steamed in beer & herbs (with lemon garlic cream dipping sauce)
*Spicy Monster Shrimp
*Seafood Chowda/crusty French bread
*Table side prepared Caesar Salad
* Live Maine Lobstas
*Corn, redskin potatoes.
After twenty plus years of donations, the Lobster Boys have raised between $80 – $90 K for local charities. Today, the Lobster Boys hire out mostly for private corporate parties, wedding receptions, and even Tiger Baseball players. The Lobster Boys have been featured in many newspaper and magazine articles, TV cooking shows and most recently a full page spread in the Detroit Free Press. Now the Lobster Boys are willing to share one of their signature recipes…….SPICY SHRIMP SAUTE’
- Bill King with a platter of Monster Spicy Shrimp
Spicy Shrimp Saute’
12 jumbo shrimp (16 -20s, shell on)
2-3 TBS Tiger Sauce
2 TBS Crystal Hot sauce
3 TBS fresh lemon juice
3 TBS minced fresh garlic
¼ cup chopped green onions
¼ cup chopped parsley
3 TBS olive oil
2 TBS butter
3 TBS olive oil
Instructions
1. In a large pan or wok, heat olive oil to very hot, add butter
2. Add shrimp and toss rapidly
3. Add garlic and toss
3. Add Tiger sauce &Crystalsauce
2. Add lemon juice, toss & thicken sauce
4. Stir in green onions
6. Turn onto platter, garnish with parsley
“They bring everything they need to cook with them. Basically, It’s worry free, and the soups are just outstanding” “The more you have them, the more you look forward to them” Janice and Lyle Acton, Amber Manufacturing, Frazer, MI
CONTACT THE LOBSTER BOYS at 313-881-6699 or cascomgrp@aol.com
About the Author Part time chef Doug Cordier, is a food writer, TV cook, Certified Ergonomic Consultant and business man. Doug is the owner of Cascom Group Travel and has been teaching corporate and Italian cooking classes for twenty years, plus leading culinary tours to their villa in Tuscany. For more foodie thoughts and recipes, try www.cookingwithcordier.com
FUNGI! Shaggy Mane Mushrooms
FUNGI…….the call that Italians love to sound when they find mushrooms growing in the wild.
On my way to a board meeting last evening at dusk, I spied a small patch of Shaggy Manes or coprinus comatus growing along the side of the road on Lake St. Clair, inMichigan. Early the next morning, I snuck back to the same spot hoping no one else had seen them. Sure enough, there they were, standing up in the dew of the new day…….lots of them. I harvested about fifteen mushrooms, cutting them off with my Swiss Army knife….carefully leaving at least half of them to re-spore for the next season. Like most mushrooms, Shaggys, Lawyer’s Wigs or Inkys do not pop up every year.
- Shappy Manes……just emerging
Through out history, mushrooms have been viewed as being mysterious. Mushrooms have a large underground root system called the mycelium, the mushroom part is the fruiting body which emerges only when certain conditions occur. Thus many mushrooms “appear” overnight like magic. The fruiting bodies contain spores. These spores spring forth from gills located usually under the cap. Hopefully, these spores will start new mushrooms, and the beat goes on.
When you hear the words WILD MUSHROOMS most people want to run away. Stories of people dying after eating wild mushrooms are certainly true but usually very rare.
The reason why I love Shaggy Manes is because they are almost foolproof to indentify. The bell shaped cylindrical cap is about four inches high, covered with tan scales, looking much like a British lawyer’s wig. Shaggy Manes can be found through out the northernUnited States, usually in the fall. They occur in clusters, or sometimes in “fairy rings”. Once they emerge, they grow very fast. You have to harvest them quickly because as soon as they emerge, within hours, they start to spore. Shaggy Mane mushrooms are also called Inkys for this reason. Literally, Shaggy Manes will become a black mass of inky goo in just hours. This process is called “deliquesce” Shaggy Mane ink was actually used for writing during George Washington’s day.
- Shaggys turning into Inkys…through “deliquesce”
Now the best part. The reason why all mushroom hunters get excited about stalking these elusive delicacies. You get to eat them! What a treat.The flavor of shaggy manes is very delicate. All you have to do is lightly sauté them in a little butter and enjoy.
- Shaggys sauted in butter……the best!
About the Author Part time chef Doug Cordier, is a food writer, TV cook, Certified Ergonomic Consultant and business man. Doug is the owner of Cascom Group Travel and has been teaching corporate and Italian cooking classes for twenty years. For more foodie thoughts and recipes, try www.askthecooks.com
The Amazing Alessandro Martini….Super Guide
He arrived with his driver at our Bologna hotel at 7:30 am sharp, in a beautiful Mercedes nine passenger van. The background music in the van is compliments of Dean Martin (who else). Our first stop is the Parmesan Reggiano factory where we see the fresh milk coming in from the local farms. Alessandro introduces us to the head cheese maker and his nine year old son. We witness the addition of rennin and separation of the curds into giant cheese cloths, and then into forms allowing the cheese to age in specially salted tanks of water. Next we visit the thermostatically controlled rooms for aging and final testing of the KING of CHEESES.
- Alessandro shows the cutting of the curds
- Doug in aging Parmesan Reggiano heaven…………
Next, with a supply of REALLY FRESH ricotta, we travel to a beautiful farm and villa in Modena where we will taste samples of the original Aceto Balsamico Tradizionale di Modena. As the story goes, the owners of this historic villa discovered twelve ancient barrels of balsamic vinegar in the attic when they bought the property in 1947.
- Alessandro among the casts of liquid gold Aceto Balsamico
Like liquid gold, they have been producing and marketing this original product ever since. After meeting the owners, we are treated to 10, 25, and 45 year old aceto over our fresh ricotta AND vanilla gelato! Can life get better than this?…yes it can, and Alessandro will make it possible.
- Tasting 45 year old aceto on fresh ricotta!
Next it’s off to visit the Prosciutto di Modena DOP factory where we see the freshly butchered and salted legs of specially selected prime pork. Again , Alessandro escorts us on a very personal and “up close” experience as the legs of prosciutto go through a process that will take many months of pain staking processing before they are graded and finally attain the highest designation as Prosciutto di Modena DOP.
- Bone testing aged Prosciutto di Modena legs…..ready for marketing.
After sampling the delicious sweet and slightly salty delicacy we’re back in the van and headed for a “light lunch” in a little trattoria high in the bucolic hills of Modena. Many kilometers later of mountain roads we arrive at the ancient farm house. Alessandro explains that this special trattoria is frequented only by locals, and run by the 89 year old female chef. I have been sworn not to reveal the name or location of this piece of nirvana. Our “light lunch” begins with FOUR exquisite pastas! Amazing lasagna verde, tortellini that has ruined me forever, tagliatelle with wild boar sauce and giant spinach stuffed agnolotti. Next its coniglio arrosto (roasted rabbit) and more tender chunks of cinghiale (wild boar ) Of course, the meal is accompanied by an endless re-supply of white sparkling wine (Pignoletto) indigenous to the Bologna area .
- Close to food /wine comas in secret trattoria in the hills of Bologna
After delicious berries and fresh gelato we are helped back into the Mercedes in a total food/wine coma…to be delivered back to the door of our wonderful boutique Hotel PortoSan Mamolo http://www.hotel-portasanmamolo.it/en/index.htm at 4:30 pm.
Favorite Bologna Hotel ........ Porta San Mamolo
This has been a full eight hour day of FOODIE heaven…..and all because of the greatest food/wine guide in Italy. So if you are ever thinking of visiting Bologna, don’t forget to hire Alessandro to be your guide. www.italiandays.it. Or e-mail him at info@italiandays.it. Buon Appetitto!
About the Author Part time chef Doug Cordier, is a food writer, TV cook, Certified Ergonomic Consultant and business man. Doug is the owner of Cascom Group Travel and has been teaching corporate and Italian cooking classes for twenty years. For more foodie thoughts and recipes, try www.cookingwithcordier.com
Super simple shrimp & cucumber appetizer
So, how many times have you been asked to bring a “small appetizer” (antipasta/hors d’oeuvre) to a party? You start to panic, trying to dream up something that is quick, unique, tasty and won’t cost your last pay check for the ingredients. Well, here’s one that will make you the hit of the party……….plus (don’t tell anyone) it’s really simple to prepare.
Shrimp and cucumber hors d’oeuvre
24 medium raw (shell on) shrimp (31-40 size)
1 English cucumber
Spread (acts like glue to hold shrimp on cuc slices)
3 oz cream cheese (4 -5 TBS)
2 TBS mayonnaise
2 TBS melted butter
1 TBS fresh lemon juice
Pinch sea salt
Blend together, refrigerate for 15 minutes to firm up
Chopped chives for garnish
1. Cook shrimp in boiling water for 3-4 minutes, refresh in ice water
2. Remove shells, dry shrimp
3. Slice cucumber into 24 slices, dry top side
4. Arrange cucs on platter, spread scant tsp of spread on top
5. Place one shrimp on top of spread
6. Garnish with chopped chives
About the Author Part time chef Doug Cordier, is a food writer, TV cook, Certified Ergonomic Consultant and business man. Doug is the owner of Cascom Group Travel and has been teaching corporate and Italian cooking classes for twenty years.
For more foodie thoughts and recipes, try www.cookingwithcordier.com
Posted in Antipasti, Hors d' ouvres, Seafood | 
Tags: Super simple shrimp cucumber appetizer | 
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Insalata di Farro
Ancient grain FARRO Salad
Last weekend was the Shores of Erie Wine & Food Festival in Amherstburg, Ontario. Right on the grounds of Fort Maldon this festival boasts over 8000 foodies all enjoying great wines and food demonstations. http://www.soewinefestival.com/festival/culinary/
This was my fifth year back as a demo chef and we had a standing room only packed tent. The Canadians are the BEST audience. This year, I featured a very special salad with FARRO, fennel, ceci beans, real Italian tuna, grape tomatoes, and basil. The crowd loved it, so I thought I would include it in this blog.
If you are not familiar with FARRO, it is an ancient grain that was used to feed the Roman Army! The grains are larger than barley and require a little soaking…….but provide a wonderful nuttiness and texture to this Italian salad. With autumn upon us, this grain will become one of your favorites to also use in soups.
Insalata di Farro (Farro,tuna,ceci,fennel salad)
(also known as Insalata di Spelt)
½ cup dry farro (spelt) Makes 1 cup For Cooking farro
2 cans tuna (5 oz in oil) ½ cup celery (large chop)
½ full cup ceci beans ¼ cup onion (large chop)
½ full cupseedless cucumber (sliced) 1 small carrot (large chop)
¾ full cup red onion (thinly sliced) 3 cups water
1 cup fennel (thinly sliced) 2 TBS olive oil
1 cup grape tomatoes (halved) about 18
¼ cup fresh basil (torn not chopped) DRESSING
2 cups mixed greens or arugula 4 TBS red wine vinegar
¼ tsp sea salt 3 TBS olive oil
2 TBS lemon juice
2 toes garlic (minced with salt)
1. To cook farro, sauté celery, onion, carrot in olive oil for 5 minutes,
add farro, stir, add water, cover & simmer for about 15 – 20 minutes
until farro is al dente. Drain, discard veggies, let cool.
2. In a large bowl, combine, farro, tuna with oil, ceci, cucumber, toms,
onion, fennel, and basil.
3. Wisk together oil , lemon & vinegar (add pinch of sugar)
4. Toss salad with dressing, and then add greens, or serve over greens
Serve with crusty bread
About the Author Part time chef Doug Cordier, is a food writer, TV cook, Certified Ergonomic Consultant and business man. Doug is the owner of Cascom Group Travel and has been teaching corporate and Italian cooking classes for twenty years.
For more foodie thoughts and recipes, try www.askthecooks.com
Posted in Antipasti |
Tags: Ancient grain Farro.....salad of FARRO, basil, ceci, fennel, tomtoes, tuna |
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Aluminum Vegetable Bombs (AVB) Assembly Ingredients
Aluminum Vegetable Bombs (AVBs) for Camping
My family loves to camp, at least we used to. We have camped all over Europe, Mexico, Canada and the US. Recently, we decided to drag out all our old equipment again and give it another go. Our choice was the beautiful Platt River Campground near Sleeping Bear Dunes in northern Michigan.
Once again, we discovered the age old camping conundrum, “whether you go for one day or one month, you still have to take the same amount of STUFF” When we told our friends that we were going camping, many of them said….”You are kidding of course……like are you going to sleep in TENTS!” Yes, we are not only tent campers but natural wood fired campfire cookers! If you are an outdoors person, you know that cooking hot dogs, steaks, or s’mores are usually de rigeur, but how do you prepare some delicious and nutricious vegetables? Years ago, as the camp chef, I solved this problem by inventing the ALUMINUM VEGETABLE BOMB or AVB. Today, AVBs have become part of our family’s camping legend. Everyone remembers how much fun we all had assembling these tasty devices. So, since it’s camping time across the northern hemisphere, I thought I would let everyone in on the secret of how to assemble AVBs, and then they can become part of your family’s outdoor culinary heritage.
AVB…they EXPLODE with flavor
Assembling an AVB
For each AVB you will need:
One potato (preferably 5” long (not fat) cut in half
¼ small carrot sliced (2 TBS)
1 mushroom sliced (2 TBS)
¼ green onion chopped (1 TBS)
1 slice cooked bacon large chop
2-3 TBS butter (small pieces)
2 green beans sliced
2 TBS chopped zucchini
Sea salt & pepper
3-4 sheets of heavy aluminum foil
- Lay one sheet of AL foil flat (shiny side down)
- Place potato halves on foil
- Fill the space between halves with veggies
- Sprinkle with bacon and butter pieces
- Season with salt & pepper
- Fold over halves of foil, making a folded seal
- Roll up ends, repeat with three other sheets
- Place AVBs in campfire or on top of grill
- Turn constantly, for about 30 -45 minutes
- Carefully open one to check doneness after 30 minutes…
AVBs on the campfire
About the Author Part time chef Doug Cordier, is a food writer, TV cook, Certified Ergonomic Consultant and business man. Doug is the owner of Cascom Group Travel and has been teaching corporate and Italian cooking classes for twenty years.
For more foodie thoughts and recipes, try www.cookingwithcordier.com
Kufta, grilled meat on skewers
You’ll LOVE KUFTA
It has many names, Kufteh, Cufta, Kifta…..depending on country of origin Lebanon, Turkey, Serbia, Bulgaria, or Iran. It all stems from the Persian word “to grind” or “meatball”. Kufta is a mixture of meat, parsley, onions, bulgar wheat, spices and egg. They are usually formed into cigar shaped cylinders, then grilled, baked, fried, steamed, or poached. They can also be served with a spicy sauce. One thing is without question, this is a delicious ancient food, with endless ethnic variations. The following recipe is one I have used for years. It is made with lamb and beef and then grilled. I also use a special an ancient middle eastern spice called BARAHAT, a mixture of allspice, cardomon, cassia bark, cloves, coriander, cumin, nutmeg and paprika. See if you can find it, because it adds a special exotic flavor to the kufta.
KUFTA
¾ lb ground lamb
¾ lb ground beef
¾ cup finely chopped or grated onion
1 toe finely minced fresh garlic
¾ cup chopped parsley
3 TBS chopped fresh mint leaves
1 egg (beaten)
1 tsp BARAHAT
1/4 tsp cayenne pepper
1 tsp sea salt
Optional: flat wooden skewers (soaked)
Optional: Labna or Laban (Lebanese yogurt)
Directions
- In a large bowl mix all the ingredients
- Form into 10 equal balls, then into cylinders
- If using skewers, run skewer through cylinders
- Grill until med rare, residual heat will continue to cook
- Don’t over cook.
- Serve with dollop of labna, garnish with chopped parsley or chives
- Kufta, cooked on Grilling Stones
About the Author Part time chef Doug Cordier, is a food writer, TV cook, Certified Ergonomic Consultant and business man. Doug is the owner of Cascom Group Travel and has been teaching corporate and Italian cooking classes for twenty years. For more foodie thoughts and recipes, try www.cookingwithcordier.com
Photo and recipe by Doug Cordier. All rights reserved, Cooking with Cordier 2010
Posted in grilling, Meat |
Tags: allspice, barahat, cardomon, cassia bark, cloves, cooking classes, coriander, cumin, nutmeg and paprika |
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Strip Steaks on Vermont Grilling Stones
The Ultimate Grilling Experience
I have been a “grill guy” forever. I am always looking for the next best grill, or grill gizmo. Well, my search was over when my daughter Erica gave me a pair of Vermont Grilling Stones http://www.vermontcountrygrillstone.com/ for Christmas. I read all the directions and claims on the box and I couldn’t wait until the weather got a little warmer and I could try them out. Now it’s a month later, I have used my stones at least ten times, and the claims are TRUE. Yes, “every time you use them it gets better”. Honest. Vermont Grilling stones are made of heavy basalt (igneous rock), they measure about 6” x 14” x 1” I would suggest buying two ($39.95) …….that way you can grill larger items, and even pizzas! The first thing you do is oil them. The oil soaks into the stone and provides an almost non-stick surface. This is especially great for fish and seafood, (the residual heat provides perfect temperature control) which turns out fantastic. If you hate to clean your grill, this is also amazing because these stones clean themselves! So far I have grilled, chicken, lamb chops, burgers, kofta, and lots and lots of seafood. These grilling stones are just the best thing that could ever happen to a “grill guy”. Enjoy…………
About the Author Part time chef Doug Cordier, is a food writer, TV cook, Certified Ergonomic Consultant and business man. Doug is the owner of Cascom Group Travel and has been teaching corporate and Italian cooking classes for twenty years. For more foodie thoughts and recipes, try www.askthecooks.com
Photo by Doug Cordier. All rights reserved Cooking with Cordier 2010