Tribute to the 13 Colonies Part V - Dan's Blues and Bourbon Bruschetta

New Jersey on the far left from the Empire State Building
Photo by Dan LaBrie (used with permission)

I am so proud of my husband for becoming such a great home cook. He is allowing me to post another one of his recipes. This one is extra special.

Today we are traveling to New Jersey.

New Jersey was colonized in 1664. http://americanhistory.about.com/cs/colonialamerica/p/jerseycolony.htm
I visited Jersey several times in the late 90's. This picture which Dan took years later shows the state across the Hudson River from Manhattan. New Jersey also has beautiful rolling hills as I recall. And, of course, there is the famous Jersey Shore and Atlantic City. And if you are a fan of the TV show, "The Sopranos," you got to see quite a bit of the state as they shot on location.

Jersey is also known as the "blueberry" state. I did not know this until I started to do research on these regional recipes. http://www.statesymbolsusa.org/New_Jersey/fruit-highbush-blueberry.html

I've been told that the Jersey Shore is known for having some pretty good blues clubs. This dish fits right in! It can be prepared on the gill or in the oven.  

 

Ingredients:

1 cup all natural frozen wild blueberries

1/4 cup light brown sugar

1 tsp freshly ground cinnamon

1 tsp. corn starch

1/4 cup Kentucky Bourbon

1 French Baguette - sliced into 12-15 slices (3/4 inch thick on a diagonal)

1/4 cup crumbled blue cheese

Other:

Cooking Spray for Grill

1/2 cup water

Butter flavored cooking spray

1 tbsp. fresh chives (optional)

Directions:

Spray grill with cooking spray; pre-heat grill to 350 degrees.

On the side burner of the grill, add frozen blueberries and water to a grill-safe sauce pan.  

Bring to boil, 3-5 minutes.  Whisk in brown sugar and cinnamon.  Continuously whisk for another 3-5 minutes.

Combine corn starch with bourbon.  Whisk the mixture into a blueberry reduction, off heat. Return sauce pan to heat, bring to boil, reduce to simmer, whisking continuously.  You want to preserve the integrity of the blueberries, but you want the sauce to be thick enough to your liking.

Remove sauce pan from heat and tent with tin foil until ready to serve.  Spray both sides of baguette slices with butter flavored cooking spray. Place slices on grill to toast 1-2 minutes until a light brown.  Flip slices and transfer to grill-safe pan or tin foil layered on grill.  Sprinkle ½ tsp. blue cheese crumbles onto each slice.  Add ½ tsp. of solid blueberries from sauce to each slice.  Place pan on grill until cheese begins to slightly melt and bubble. 

(Approx. 1-3 minutes depending on heat).  Remove pan from grill.

To Plate:

Using a demi-glace spoon and a long white plate, place six slices of  bruschetta; top with extra sauce and sprinkle some around the plate.  Top with fresh chopped and whole chives (optional).   Repeat with remaining slices.



Bruschetta-Style Garlic and Cheese Toasts

Okay, I am now on this "bruschetta" kick, or variations of it.  I love to make it as a starter for any meal.  

Bruschetta-Style Garlic and Cheese Toasts

I forgot to buy garlic bread to serve with my  Easy Shrimp and Bay Scallop Alfredo .   I decided to make my own using a baguette. 

This is so cheesy and good, you are going to love it.  The elephant garlic gives it a sweet garlic flavor which is not overpowering.

Ingredients:

12 slices baguette, cut about 1/2 inch thick
1/2 medium sized clove elephant garlic, chopped
1/4 cup good quality olive oil
Pinch or two of coarse Sea salt
1/8 cup packaged Italian Cheese Blend, shredded (your choice)
2 tablespoons seasoned Panko bread crumbs
Fresh chopped chives, for topping

Preheat broiler.

Slice baguette.  

In a medium mixing bowl, mash the garlic, olive oil and salt together until a paste is created.  

Liberally brush the bread with the garlic mixture.  Top with cheese and the bread crumbs. 

Place bread in boiler-safe pan.  Broil for about four or five minutes until cheese turns bubbly and brown.

I like to serve the browned bits of the cheese with the bread (those that fall to the bottom of the baking pan that can be easily scooped up).

Top with chives.  Enjoy!

Salad Days - Part I: Goat Cheese Croutons

Over the next few weeks, along with other culinary delights, I am going to post a series of salad recipes, toppers and dressings -- perfect for spring and summer light dining.  Today is the first of which I will call "Salad Days." 

In the spotlight;

Goat Cheese Croutons

We are on a very tight budget.  I am learning to pass up the convenience items in my grocery store .  Home cooking is better anyway as you know what you put in there!

Using stale baguette and a few fresh ingredients, I made wonderfully delicious goat cheese croutons.  I used them to top this insanely good chicken salad that I whipped up for dinner the other night.  

For the salad, I simply used a store-bought black peppercorn sauce (Kraft) to cook the cage free raised boneless chicken.  I created a salad using fresh greens, green beans, roasted potatoes, tomatoes, and hard boiled egg.  I even threw in a little leftover corn.  Store-bought Caesar dressing was used for the greens.  The dressing came with the pepper sauce.

No matter what veggies or dressing you toss together, these croutons will make it special.  Here is how you can make Goat Cheese Croutons at home:

Ingredients

About 2 1/2 cups stale baguette or sour dough bread, cubed
Cooking spray
3 tablespoons olive oil
1/4 cup crumbled goat cheese
1/2 tablespoon garlic powder
Seasoned salt to taste

Preheat oven to 400 degrees.

Cut bread into cubes.

Add olive oil, goat cheese and garlic powder to a bowl.  Using a fork or a wire whisk, mash the goat cheese into the oil and combine with the garlic powder.  The cheese will blend into the oil.

Toss bread with the oil and cheese mixture until coated.

Arrange cubes on cookie sheet.  Spray liberally with cooking spray and sprinkle still a little seasoned salt.  Turn the cubes over and repeat process on second side.

Bake for five minutes or until crispy to your liking, turning once.

Bruschetta Duo

Bruschetta Duo

I had to travel to my corporate office today, which is two hours door-to-door.  I had a very long day.  Dan was just returning from a business trip.  Mama Pirri, angel that she is, brought us her famous Escarole and Beans so I would not have to cook.

Note: I am not permitted - yet - to release Mama Pirri's secret recipe.  I will tell you that Mama Pirri's Escarole and Beans is the best I ever ate.

To extend the dinner I needed to make a side dish.  Drama!  I REALLY  did not want to cook.  Salad was out; we already had the greens.  So I looked at the header on my blog and I exclaimed aloud, "Bruschetta!  Oh, Bruschetta, where art thou?"

Okay, maybe not!

What I love about Bruschetta is that you can get creative yet it is often hands-free.  You throw a few simple ingredients into a skillet, let them do their thing, toast bread, top it, and it's done!

While my Drunken Bruschetta is fantastic, I wanted to do something a little bit different tonight.  I scoped out what I had on hand and I came up with this fabulously delicious and easy Bruschetta Duo. 

Fennel and Green Onion
with
Greek Pepper, Shrimp & Goat Cheese Bruschetta

In Latin, duo means "for two."  Since there are only two of us here, two of each was perfect along side the main course. 

Okay, technically there are three of us in the house if you count Eddie, our Golden.  He doesn't eat Bruschetta but he has suggested if I made one using Milk Bones and Cheddar Cheese he might give it a try. 

Note:  Baby bell peppers are small bell peppers you usually find packaged in quantity in your grocery store. 

With no further adieu:

Bruschetta #1: Fennel and Green Onion

4 slices Baguette - 1/4 inch thick
2 tablespoons olive oil, divided
Generous sprinkle of seasoned salt
1 small fennel bulb, sliced thin
1 large green onion, sliced (white and green) - about 1/8 cup
1 tablespoon butter
Freshly ground pepper, to taste
2 tablespoons dry white wine
Chopped fennel frawns, for topping
Chopped scallions, for topping

Brushetta #2:  Greek Pepper, Shrimp & Goat Cheese

4 slices Baguette - 1/4 inch thick
3 tablespoons olive oil, divided
Generous sprinkle of seasoned salt, plus extra for shrimp
Generous sprinkle garlic powder
1/8 cup sliced baby bell peppers (any color)
8 large shrimp, peeled and deveined (tail off)
Squirt of fresh lemon
2 Greek olives, pitted and chopped
1 tablespoon crumbled goat cheese
Dried Oregano, for topping

Other:  Balsamic vinegar for drizzling

Instructions:

Preheat broiler.

For both types of bruschetta, baste 4 bread slices with one tablespoon of the olive oil.  Place on cookie sheet or pan.

Sprinkle four of the slices with just the seasoned salt.  Sprinkle the other four with a combination of the seasoned salt and garlic powder.

For bruschetta #1:  Add remaining tablespoon of olive oil to skillet.  Add fennel, green onion and butter.  Cook over low heat for 20-30 minutes until caramelized.  Add fresh pepper and loosen up with the wine.  Stir.  Cook for one or two more minutes until wine reduces.

For bruschetta #2:  Add remaining tablespoon of olive oil to skillet.  Add peppers.  Cook over medium heat for five minutes until softened and the peppers begin to brown. 

Add shrimp.  Cook for three or four minutes until shrimp turn pink.  Add lemon juice.  Remove from heat.

Broil the oiled and seasoned bread for three-to-five minutes until browned to your liking.

To assemble bruschetta #1:  Top each slice of crusty bread with 1/4 of the mixture.  Top with frawns and scallions.

To assemble bruschetta #2:  Top each slice of bread with peppers and 2 shrimp.  Top with olives, goat cheese and oregano. 

I like to plate four slices on each plate and garnish with fennel frawns.  I like to also drizzle the bruschetta with a little balsamic vinegar. 

Enjoy!

Drunken Bruschetta

Drunken Bruschetta

Ah, bruschetta.  Dan and I have bellied up to many a bar menu over the years just to partake of these wonderful topped crusty bread treats. 

You can find an array of concoctions out there, from shrimp to steak to roasted peppers. You can serve bruschetta as an appetizer or as Tapas or even for a light summer meal along with a fresh salad.

My take on bruschetta is particularly tempting; it's red onion, slightly caramelized, married with baby portabella mushroom slices – complimented by a little fresh thyme,  and then I “hit it” with a good helping of dry white wine.  The wine soaks in to create this most wonderful flavor along with the big finish -- lemon and balsamic vinegar.

I just know you are going to love these.

This recipe is for 8 slices of bruschetta. 

You can keep going with this one if you’re having a party.

For the Topping:

2 tablespoons canola oil or olive and canola oil blend

2/3 cup red onion, sliced and then chopped into bite sized pieces
2 cups sliced baby Bella mushrooms
1/2 teaspoon fresh thyme
1 tablespoon butter, divided
Freshly ground black pepper, to taste
1/2 cup dry white wine or non-alcoholic white wine, divided
½ tablespoon lemon juice
1- 1 1/2 tablespoons crumbled goat cheese
16 Arugula leaves, washed
Drizzle of good quality Balsamic vinegar

For the Bread:

8 slices French baguette, cut on an angle (about ¼ inch – ½ inch thick)
2 tablespoons good quality olive oil
Sprinkling of Lawry’s® Seasoned Salt*, to taste

Instructions: 

In a medium skillet, add oil and onion.  Sauté for about seven minutes over medium heat until the onion starts to caramelize.

Add mushrooms, thyme, half of the butter and the black pepper.   Sauté for one minute. 

Add half of the wine.  Bring to boil and reduce to simmer, about three minutes until the wine absorbs into the onions and the mushrooms. 

Add the remaining butter and the lemon juice.  Sauté for one minute.

Add the remaining wine.  Scrape the browned bits from the bottom of the pan and immediately remove from heat.  Mushrooms are like sponges; they will soak up the excess wine.

Preheat oven to 425 degrees.

Baste both sides of the sliced bread with oil.  Sprinkle one side with the seasoned salt.  Bake for approximately ten minutes until bread is crispy but not over-browned. 

To assemble:

Top bread with veggie mixture, goat cheese and arugula.  Sprinkle with balsamic vinegar.

Wow!  Wow!  Triple Wow!

Enjoy!

*No product was supplied to blogger and not an endorsement.