Kate's Cuisine

Just like having a fine mess, something that is just a little big, almost ready, or accidentally on purpose, having something that is down to earth but also gourmet seems a bit of an oxymoron. However there is something wondrous to be said for this misnomer dish that is sure to please the crowd. Whether at a BBQ with family and friends, or simply a side dish for your own meal,Texas caviar can be served with tortilla chips, celery, red pepper, or even as a delicious condiment for your hot dog or hamburger. Although it does not actually contain caviar, Texas Caviar is a delightful blend of what makes Texas great, and can be the highlight of a meal. Some people have commented that as the recipe stands it calls for a tad too much olive oil, so use your own discretion.

2 cans pinto beans (15 ounce), rinse and drain
2 cans black beans (15 ounce), rinse and drain
1 jalapeno chile pepper, finely chopped and seeded (this is can be optional)
2 cans white corn (15 ounce), rinse and drain
1 can of chopped green chilies (4 ounce), do not drain
1 bell pepper (green) – finely chopped, seeded and cored
1 bell pepper (red) – finely chopped, seeded, and cored
1 bunch of cilantro leaves, finely chopped
1 small red onion, finely chopped
1/2 cup olive oil
1/3 cup white sugar
1/2 cup rice vinegar
1/2 teaspoon garlic powder

Brought to us by Arash @ www.caviargalore.com

4 bone-in pork chops $5.72
1 lemon, juiced and zested separately $0.47
6 tablespoons olive oil, divided into 2 tablespoons each $0.36
2 tablespoons dried thyme, divided $2.40
Salt $0.01
Pepper $0.01
2 large carrots, peeled and diced $0.34
1 onion, diced and divided $0.47
1 bay leaf $0.16
1 tablespoon ground mustard $0.09
3 cups apple juice $0.63
1 tablespoon white vinegar $0.09
1 teaspoon brown sugar $0.01
1 tablespoon all-purpose flour $0.01
1/2 cup fresh parsley, chopped $.50
Total Cost    $11.27

1.) With a sharp knife, carefully remove pork chops from their bones. Set the bones aside to use later and cut pork into bite-size pieces.

2.) In a large bowl whisk together: juice and zest of lemon, 2 tablespoons olive oil, 2 tablespoons dried thyme, a little salt, and a little pepper (don’t go crazy here, you’ll be adding more later; just enough to bring the flavours together.) Add pork to the mixture and turn to entirely coat pork. Cover, and place in fridge for 30 – 45 minutes.

3.) Meanwhile, heat two tablespoons of olive oil in a large saucepan over medium heat. When hot, add onion; stir and cook 3 – 5 minutes until onion has softened.

4.) Add carrots, pork bones, bay leaf, salt and pepper and stir. Cook, about 2 – 3 minutes, until carrots just start to soften.

5.) Slowly add in apple juice, vinegar, and brown sugar and bring to a boil. When boiling, turn heat down to medium and simmer for 30 – 40 minutes until reduced slightly; skim fat off surface as you simmer.

6.) When stock is finished, drain out bones, carrots, and other large pieces and reserve the broth left behind.

7.) In another large saucepan, heat two tablespoons olive oil over medium-high heat. When hot, add onions and cook 5 minutes until they just begin to brown.

8.) Remove pork from marinade in the fridge, shaking off excess. Place all the pork in the saucepan and turn. Cook, stirring often, until pork starts to brown, about 7 minutes.

9.) Slowly whisk in pork stock, reserving about 1/2 cup. Bring saucepan to a boil.

10.) Add 1 tablespoon flour to remaining 1/2 cup stock and whisk or shake to break up lumps. Add to boiling mixture and stir to incorporate. Allow to boil for about 2 minutes before lowering heat to medium and simmering for 10 – 15 minutes.

11.) Place on a serving platter over rice or pasta and sprinkle with fresh parsley.

12.) Serve and enjoy!

Read the Pork Ragout review here

This recipe came about one night when I had some really nice meat on a few pork chops, but I didn’t want to make the same ol’ pork chops again. I started taking the meat off the bones and it all evolved from there. The stock made from the bones and the apple juice is really what makes this dish. And while it may look like a few extra steps, don’t be scared – it’s really just browning up some meat and getting a sauce going. When there’s leftovers, put them in a dish and cover as much of the meat as you can with the remaining gravy/stock. Freeze for just about as long as you want, it will keep beautifully!

1/2 cup sugar, plus 3 tablespoons $0.12
2 tablespoons ground cinnamon $1.20
1/2 cup butter $0.44
1/4 teaspoon salt $0.01
1 cup water Free!
1 cup all-purpose flour $0.14
4 eggs $0.80
2 cups chocolate chips $1.32
1/2 cup heavy cream $0.44

Total Cost    $4.47

1.) Combine the chocolate chips and the heavy cream in the bowl of a double boiler. Making sure there’s water in the bottom of the boiler, turn heat to high and melt chocolate and cream together, stirring regularly until a smooth, chocolate sauce forms.

2.) Meanwhile, add the 1/2 sugar and cinnamon in a small bowl and set aside. Heat up oil in a deep fryer to 375 degrees Fahrenheit.

3.) In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off heat and stir in 1 cup all-purpose flour. Return the pan to heat and continue to stir until mixture forms a ball, about 3 – 5 minutes.

4.) Transfer the flour mixture to a medium-sized bowl. Using an electric hand mixer on low speed, add eggs one at a time, being sure to fully incorporate each egg into the mixture before adding another. Beat until smooth. At this point, you can cover mixture with plastic wrap and save frying for later. Or, continue on with frying.

5.) Using one or two spoons, drop small balls of mixture into the hot oil. Fry for 3 minutes, then turn and continue frying other side for 2 – 3 minutes until balls are puffed up and golden brown.

6.) Remove from deep fryer and toss immediately in the sugar mixture. Place on paper towels to drain.

7.) When ready to serve, plate zeppole with chocolate sauce on a serving platter.

8.) Serve and enjoy

Read Giada’s Zeppole review here

I was watching The Chew today, a new show I’ve become obsessed with, and Mario Batali made Zeppole. With it being National Dessert Day (and because they looked so good on the TV,) I decided that I needed to make them for dessert after supper tonight. I quickly went to The Chew’s website and they only had it in video format (I prefer to read rather than listen) and Mario’s delicious dessert called for polenta – an ingredient I was short of. So I looked for another recipe and came across one by one of my favourite Italian chefs, Giada DeLaurentiis.

I did change just a few things about this recipe. I left out the vanilla bean (I don’t think I’ve ever owned fresh vanilla bean,) and just tossed the Italian doughnuts (the other name these sweet snacks go by) in the cinnamon and sugar when I was finished. I also took the espresso/chocolate sauce Mario made to accompany his on today’s show and switched it up with straight chocolate and cream. Better to give the kiddies just sugar, not sugar and caffeine.

Two of the greatest Italian chefs coming together (even if they don’t know it,) to make one fabulous Italian dessert? How could this possibly be a bad thing?

3 teaspoons, plus 5 tablespoons, unsalted butter $0.33
2 1/2 cups chicken stock $1.50
1 large egg $0.20
1 large egg yolk $0.10
1/2 cup bacon, sliced, about 4 slices $1.20
1 small onion, finely chopped $0.47
1/2 cup celery, finely chopped, about 4 stalks $0.36
1/2 pound button mushrooms, sliced $1.50
2 teaspoons garlic, minced $0.02
1/4 cup flat-leaf parsley, chopped $0.50
2 tablespoons fresh sage, chopped $0.37
1 loaf Italian bread, torn into small bite-size pieces $1.99
1/2 teaspoon coarse salt $0.01
1/4 teaspoon cayenne pepper $0.01

Total Cost    $8.56

1.) Preheat oven to 400 degrees Fahrenheit.

2.) Butter a 9″ x 9″ square baking dish or a 10″ x 6″ oval baking dish with 2 teaspoons butter. Cut a piece of foil large enough to cover the dish and butter with 1 teaspoon butter. Set prepared dish and foil aside until ready to bake.

3.) In a small bowl, whisk together chicken broth, egg, egg yolk; set aside.

4.) Melt 1 tablespoon butter over medium-high heat in a medium skillet. Add bacon and cook for 1 minute. Add onion and celery and cook until softened, about 4 minutes more. Increase heat to high and add mushrooms, stirring to combine. Cook, stirring occasionally, for 2 minutes; stir in garlic. Remove skillet from heat and add parsley and sage. Transfer mushroom mixture to a medium bowl and add breadcrumbs, stirring carefully to combine; season with salt and cayenne pepper. Add chicken broth and egg mixture to stuffing, stirring until well combined. Transfer stuffing to prepared baking dish.

5.) Melt remaining 4 tablespoons butter in a small skillet over medium heat until bubbling and lightly browned, about 2 minutes. Drizzle brown butter over stuffing and cover with prepared foil. Set baking dish on a baking sheet and transfer to oven. Bake for 25 minutes, uncover, and continue baking for 15 more minutes. Remove from oven and allow stuffing to cool for 5 minutes.

6.) Serve and enjoy!

Read Emeril’s Brown Butter, Sage, and Mushroom Stuffing review here

Being that my younger daughter’s birthday falls right around the same time as Thanksgiving, I usually have the honour of combining her birthday party with Thanksgiving dinner. I love preparing it, and I always try to find one or two new great recipes to pull out for the big day. This year, I wanted to try something a little different than the usual breadcrumbs/onion/celery stuffing and with a little searching, I found this. Created by Emeril, recommended by Martha, you really can’t go wrong – and I didn’t.

I think the entire crowd loved this one, and my mom said that I’m not allowed to experiment with stuffing anymore. This one’s so good, if we’re going to have stuffing it’s gotta be this recipe! I’m still munching away on it days after and it’s still just as good. And, keep it in the oven a little longer too. It makes it extra crispy, another reason many people loved this dish!