Thank you for joining us for the 2nd Annual Tapas & Jazz Night at CheffyK and CA’s yesterday! And thank you to Ron Thordarson and Dale Ayotte of Rondoswing for bringing us some fantastic Gypsy Jazz!
As promised, here are the recipes we made. Also, we threw in a few bonus recipes for good measure.
Cheffyk’s Brown-Butter Popcorn
White or Yellow Popping Corn
Butter, cut into small chunks
A couple of large serving bowls ready to go
- Place a large, heavy gauge pan that ideally has a lid over high heat.
- When the pan is pretty hot, add the coconut oil and allow it to melt and get hot.
- When sufficiently hot, add the popping corn kernels and toss and swirl the pan to get all the corn kernels coated with hot oil and to ensure even heat to all.
- With the lid off and while almost constantly moving the pan, wait for the corn to begin popping.
- Place the lid on the pan but keep it slightly ajar so as to allow steam to escape. Continue to move the pan to keep the popped corn from burning.
- When there is sufficient popped corn in the pan to keep the popping corn below from jumping out, remove the lid to allow steam to escape. Begin moderating your heat.
- As the popping action slows continue to reduce until the corn has basically stopped popping. Remove from heat and immediately pour into the waiting serving bowls.
- Return the pan to the burner. This is the tricky part… browned butter is what makes the magic here so pay attention… We want the pan to be pretty damn hot but we don’t want to burn the butter… just brown it. So stay on top of it! Watch the sizzle and the color of the resulting melted butter. It should sizzle pretty aggressively, right away. It will also begin browning right away if you have the heat correct. If it starts to burn, just pull it off the heat. Anyway… you’ve got to get the feel for it and it may take some practice.
- Drizzle the melted brown butter over the corn. We want a nice, even drizzle so don’t take this step lightly.
- Toss to distribute the butter and season with a goodly amount of salt and toss some more.
- Eat it up!
Season with Truffle Salt (available at Bear Foods in Chelan, WA)
Season with Deep, Dark and Smoky (available by contacting CheffyK or CA!)
Cachapas are rib-sticking pancakes made with fresh corn. They are sold as road-side snacks in Venezuela, wrapped around queso fresco, mozzarella, chopped ham, chorizo or spread with butter, cream cheese or sour cream. Cachapas are also a great, gluten-free option.
5 ears corn, shucked
1/4 cup milk
2 tablespoons sugar
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 large egg
3/4 cup finely ground cornmeal
4 tablespoons unsalted butter
- In the bowl of a food processor fitted with the metal blade, puree the corn with milk, sugar, salt, pepper, egg, and cornmeal. The batter should be the consistency of a thick pancake batter.
- Heat a large nonstick saute pan over low heat. Add 1 tablespoon butter. When the butter has melted and is hot, add batter, forming 3-inch rounds. Cook for 2 minutes, turn, and cook for 2 minutes more. Remove from pan and set aside. Repeat process with remaining butter and batter. The cachapas may be made 2 hours in advance and kept uncovered at room temperature. They may be reheated in a 350 degrees oven until heated through.
Costa Rican Chorreadas: Add a little more sugar and 1 teaspoon of vanilla if you like. Spread with sour cream when finished and serve with eggs or Gallo Pinto for a great Costa Rican breakfast.
For chunkier cachapas, reserve about 1/2 cup of the corn kernels and keep them whole. Stir them into the pureed batter.
Substitute milk for the water if you like.
Mexican corn on the cob | Spiced Elote
Once you try this, you will never eat corn on the cob any other way, again.
Large ears of corn, with husks still attached
Ancho chile powder
Crumbled Cotija Cheese
Salt and Pepper
Freshly ground black pepper
- Peel back the cornhusks and tie back using strips of corn husk. Pull off the silk and discard.
- Brush the corn with veg oil and sprinkle with some ancho chili powder.
- Grill over medium hot coals until cooked through and nicely browned in areas, turning as needed. Place the husk-portion away from the fire so they don’t burn. About 20 minutes.
- Brush with mayonnaise, garlic mayo. Sprinkle or roll the corn in the crumbled cheese until well coated.
- Serve with extra chili powder for sprinkling and a few lime wedges for squeezing.
Garden Fresh Tomatoes – It doesn’t matter what kind but the fresher the better and hopefully still warm from the sun!
French Bread – Sliced
Salt and Pepper
- Slice the tomatoes
- Slice the Bread
- Spread mayonnaise on the Bread
- Layer with Tomato Slices
- Sprinkle liberally with Salt and Pepper
- Grab a napkin… you’re gonna need it!
Try it grilled with cheese don’t cook the tomato too much though… just warm it up.
Smear a little pesto on the bread instead of Mayo!
Try it on this Quick and Easy Naan Flat Bread or on scratch Foccacia!
Easy, Yeast Free Quick Naan
1 cup all purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
1 tablespoon oil
1 cup yogurt
Water (as much required to form a smooth dough)
Pinch of salt
Sesame seeds and freshly chopped cilantro (to scatter on top while rolling the flat bread – optional)
Ghee/clarified butter (to drizzle on top while making the naan – optional)
- In a bowl, sift the flour and add baking soda plus salt. Form a well in the center of the flour and pour oil along with yogurt. Start combing together and if it looks too dry, add a little water. As you knead to form the smooth dough, you might have to add more water. If it gets too sticky, add more flour. Once the dough is ready, cover it with a kitchen towel and let it rest for about 15 minutes.
- Roll the dough into a log and cut 8 to 9 equal size discs. As you start rolling the disc, make sure to cover the rest or else they will loose their moisture.
- Place a flat pan/griddle on medium heat. Also, keep a lid ready. The lid should fit the pan to cover the flat bread.
- While rolling the disc, make sure not to press too hard. Dust a little bit of flour to make it easy. The shape doesn’t really matter. Once done, sprinkle a pinch of sesame seeds and a pinch of freshly chopped cilantro. Press it with your hand so that it sticks. Now, turn it over and brush water on the other side.
- Once your pan/griddle is hot enough, place the wet side of the flat bread on the pan and cover it with the lid immediately. Within the next few seconds, the bread will start puffing up. Give it about 30 to 40 seconds and then open the lid carefully. Drizzle ghee/clarified butter on top and turn the flat bread. Give it about 30 seconds on the other side as well. Once done, place it on a plate and cover it with aluminum foil.
Scratch Focaccia Bread
3 ¼ c Flour
2 t Salt
2 ½ t Yeast
1 ⅓ c Warm Water
¼ c Extra Virgin Olive Oil
- In a small bowl, add warm water and yeast stir till dissolved. Set aside for ten minutes.
- While waiting, in a medium sized bowl, combine flour and salt, set aside
- Pour water/yeast mixture into flour salt mixture and stir until a dough forms.
- Lightly flour your work surface and knead dough for two or three minutes or until slightly sticky dough ball is formed.
- Lightly oil the surface of the dough with a small amount of olive oil and put into a bowl. Cover with a towel or plastic wrap and set in a warm location for about an hour or until the dough ball doubles in size. the speed with which this happens is dependent on how warm the environment is. to create a warm place to rise your dough, try turning on your oven for one minute. Then turn it off and place your bowl of dough inside the oven. Be sure to turn off the oven though!
- Lightly oil a baking sheet and dust with corn meal or coarse semolina.
- Put your risen dough onto the prepared baking sheet.
- Press out gently with your fingers to about ½-¾ of an inch thick.
- Poke lots of deep dents into the surface of the dough with your fingertips.
- Brush with a couple of tablespoons of olive oil and sprinkle with kosher salt (or top with other delicious toppings!).
- Pre-heat oven to 400 degrees. Set aside the topped focaccia in a warm place to rise for about 30 minutes.
- Bake for about 20 minutes or until golden.
- Allow to cool for for about 10 minutes before slicing and serving.
Your choice of herbs, garlic and cheeses can go right into the dough when mixing. Experiment! Top with standard pizza toppings if desired. Go crazy, have fun, get creative, but mostly, get back in the kitchen!
Roasted Potatoes and Root Veggies a la Huancaína
Serves 4-6 ppl
Roasted Veggies a la Huancaína, or Huancayo-style, is a slight variation from one of the most famous dishes in Peruvian cuisine. Traditionally, boiled potatoes are topped with a slightly spicy, rich and creamy cheese sauce and are served cold or at room temperature as an appetizer or side dish. Our version will be made with Roasted veggies and potatoes. We might even play with a variation on the cheese sauce!
Garden Fresh Potatoes of Any Variety
Garden Fresh Carrots of Any Variety
Garden Fresh Veg of Any Variety
- Cut the potatoes, carrots and other veg to any size desired but make them fairly large and similar shape so they cook evenly.
- Place in an appropriate sized bowl. Toss in your choice of oil; olive or butter are my favorites but any will do. Just enough to coat them well.
- Season with Salt and pepper or perhaps your own seasoned salt blend.
- Dump out onto a single layer on a sheet pan and roast in a oven preheated to 450 degrees until browned and tender. About 25-35 for potatoes and carrots, winter squashes or other hard root veggies. Less time for peppers, summer squashes, etc.
- Pour out onto a platter and serve with the cheese sauce for dipping on the side or drizzle over the roasted veggies.
1 lb. Fresh Cheese – Queso Fresco, Queso Blanco, Feta, Romano, Cottage or Ricotta
1 cup ½ and ½
3 Lemons – Juiced
½ cup Olive oil
Salt and Freshly Ground Pepper
- Add all ingredients to the blender.
- Process until smooth.
- Serve at room temperature.
Toss in some fresh basil or cilantro while it’s blending.
Try adding a couple of fresh chilies for some heat.
Quick Cooked Green Beans with Truffle Salt
Lots of Fresh Green Beans
- Put a big pot of water on to boil
- Snap the stem end off of the green beans
- Add the beans to the boiling water and simmer for 2 minutes
- Drain in a colander.
- Sprinkle with Truffle Salt
- Serve immediately
Try drizzling the beans with some melted coconut oil then toss in some Kosher salt and toasted, sliced almonds.
6 to 8 servings (1 ½ c sauce)
Raw vegetables of your choice
2 cups heavy cream
6 to 8 cloves garlic
1/4 cup butter or extra-virgin olive oil (or a combination of both)
10 finely-chopped, flat, anchovy fillets packed in olive oil, drained
1/8 teaspoon cayenne pepper
1 tablespoon chopped, fresh parsley (optional)
1 loaf crusty, Italian or French bread, cut or torn into 2-inch pieces
- Wash and prepare the vegetables. Cut vegetable into strips about 3 inches long and ½ inch wide.
- In a large heavy saucepan over medium-high heat, add cream and garlic cloves; bring just to a boil, lower heat to medium, and cook, stirring constantly, to prevent scorching or boiling over, approximately 15 minutes or until the cream has thickened and reduced by half (approximately 1 cup). Remove from heat and let cool slightly.
- In another saucepan, melt the butter (or olive oil). Mash anchovies with a fork and add to butter along with cayenne pepper and parsley. Cook until the anchovies dissolves into a paste, about 5 minutes.
- Put the reduced cream, garlic cloves, and anchovy mixture into a blender and puree until the mixture is very smooth.
- If needed, reheat the Bagna Cauda, in a saucepan, at a very slow simmer, stirring constantly, but do not let it boil.
- Serve in warming dish over candle (a fondue pot works well). If sauce begins to separate while standing, a few turns with a whisk will bring it back together. Sauce may be made ahead and kept refrigerated in covered jar. To re-warm, place jar in cold water in a pan and gently raise the heat until mixture is liquid again.
How to Serve:
Dip vegetables into the Bagna Cauda (fondue-style forks can be used, if desired).
Holding a piece of bread under the veggie being dipped is a great way to catch any of the dripping sauce. After using the bread as a “drip-stopper” for a few dipped veggies, it will be dripping with sauce and ready to eat!
About 4 servings
1 1/2 cups (about 13 1/2 ounces) risotto-style rice
1 quart homemade or store-bought chicken or beef stock
1 cup white wine (optional; can be replaced with additional broth)
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 T garlic, mashed
1/2 onion, finely minced
3/4 cup heavy cream, creme fraiche or three tablespoons of soft butter
3 ounces grated Parmesan cheese
Kosher salt and freshly ground black pepper
Chopped herbs or other garnishes, as desired
- Combine rice, chicken stock, and wine in a large bowl. Agitate rice with fingers or a whisk to release starch. Strain through a fine-mesh strainer set in a 2-quart liquid cup measure or another large bowl. Allow to drain 5 minutes, stirring rice occasionally.
- Heat butter and oil in a heavy 12-inch skillet over medium-high heat until foaming subsides. Add rice and cook, stirring and tossing frequently, until all liquid has evaporated, fat is bubbling, and rice has begun to take on a golden blond color and nutty aroma, about 5 minutes. Add garlic and onion and continue to cook, stirring frequently, until aromatic, about 1 minute. Give reserved broth a good stir and pour all but 1 cup over rice. Increase heat to high and heat until simmering. Stir rice once, cover, and reduce heat to lowest possible setting.
- Cook rice for 10 minutes, undisturbed. Stir once, shake pan gently to redistribute rice, cover, and continue cooking until liquid is mostly absorbed and rice is tender with just a faint bite, about 10 minutes longer.
- Remove lid and add final cup of stock. Increase heat to high and cook, stirring and shaking rice constantly, until risotto is thick and creamy. Off heat, fold in heavy cream and cheese. Season to taste with salt and pepper and stir in herbs as desired. Serve immediately on hot plates.
Risotto is a blank slate. This is your opportunity to improvise. Here is one delicious, seasonal approach. Use your imagination for inspiration and the techniques you learn today, to make infinite variations!
Mushroom Asparagus and Fresh Herb Risotto
- Follow step one above.
- Heat butter and oil as in step two. Add sliced or quartered mushrooms and sauté over high heat until the mushrooms being to caramelize.
- Add the rice and continue as step three describes.
- Remove lid and add about 1 cup of bite-sized pieces of asparagus spears. Continue as the rest of the recipe indicates.
- One minute before serving, fold in your choice of fresh chopped herbs, such as thyme, oregano, chervil, sweet basil, tarragon. Serve immediately.
Yields about 24 – 2oz servings
2# or about 10 ea Roma Tomatoes, diced
1 ea Large onion, diced
1 lg bunch Fresh Cilantro, washed, chiffonade cut
8 ea Fresh Limes, juiced or about ½ c.
1/4 c. Fresh Garlic, mashed
3 ea alapeños, seeded and minced
1 tsp or to taste Salt
1 tsp Black Pepper, freshly ground
- Combine all ingredients in a large bowl
- Stir to combine
Combine equal parts basic salsa and chiffonade cut of green cabbage. Adjust salt and pepper if needed/desired. I added fresh cut corn from the cob and black beans to the salsa we had during Tapas and Jazz.
Add 2 cups of small diced fresh pineapple and a bit of sugar to balance sweet and savory.
Split an avocado or two, Remove the seed and skin. Place avocado in a bowl and rough chop it with the side of a spoon. Fold in some Salsa Mexicana. Leave the avocados a little chunky. Adjust salt and pepper if needed/desired.
Black Bean and Corn Salsa:
Add one-cup of cooked black beans and one cup of whole kernel corn. Adjust salt and pepper if needed/desired.