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Sriracha & Chipotle Spicy Grilled Shrimp

Sriracha & Chipotle Spicy Grilled Shrimp

Salt and Pepper Grilled Shrimp on arugula with edamame fritter and chipotle aioli

Even though #NationalShrimpDay is meant to be a 24-hour thing, I feel it’s more like a birthday and should really be celebrated for a week, a month, or even a season! I mean if Bubba can do it, you can too. “Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté it. There’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan-fried, deep-fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That…that’s about it.” Wait, Bubba, Wait!! You missed Sriracha & Chipotle Spicy Grilled Shrimp!

Spicy Grilled Shrimp close up with arugula bed

Sriracha & Chipotle Spicy Grilled Shrimp

It’s time you rip that cover off the grill and crank up a hot fire. This dish – loosely translated from a visit to the Rhode Island cousins – is great in pretty much any meal category. To paraphrase Bubba, shrimp appetizer, shrimp salad, shrimp entrée, and who doesn’t like shrimp for in lieu of dessert?  Especially if it comes with a crisp Pinot Gris!!! Summer wine, I’m coming for you. Serve this with a fresh green salad and, if you’re game, roll back one blog post and whip up a batch of the Edamame and Chickpea Fritters with chili dipping sauce, conveniently linked below. This all simply screams “winter is dead to me!”

over head shot of white plate with salt and pepper shrimp, edamame fritters with chipotle aioli and zucchini and arugula salad

I like to keep things simple, especially as the days get longer and the temps heat up. Less time in the kitchen means more time for enjoying the meal.  So here we have a classic dump and stir recipe. And like all sea and stream creatures, marinating is kept to a minimum – no more than 30 minutes. If you are building a charcoal fire, the timing is perfect. Start the marinade, then build the fire. When the coals turn white, you are good to go.

Marinating the Shrimp in a glass plate with orange pastry brush and sriracha, tabasco, drizzled with butter

Use whatever size shrimp you prefer, but please leave the shells on. Sriracha & Chipotle Spicy Grilled Shrimp is a lick-your-fingers-while-you-peel-the-shrimp kind of dish. Cooking with the shells on not only helps retain moisture, but it adds depth of flavor. Timing will depend on the size of shrimp and strength of your fire, of course, so keep an eye on them. They cook quite quickly, 3 or so minutes per side.  

Crack open a loaf of tangy sourdough and pour another glass of Pinot Gris and you are all set. Enjoy!

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Spicy Grilled Shrimp close up with arugula bed

Sriracha & Chipotle Spicy Grilled Shrimp


  • Author: Katy Keck
  • Total Time: 15 minutes
  • Yield: Serves 4

Description

You can’t help but lick your fingers as you peel the shrimp and pop them in your mouth. They have that I-want-more-ish quality about them, so make extra.


Ingredients

Scale
  • 2 Tablespoons melted butter
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon lemon juice
  • 1 Tablespoon Sriracha
  • 1 teaspoon Tabasco chipotle pepper sauce
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes
  • 1 pound 21-25 (or 26-30) shell-on, deveined shrimp

Instructions

Combine all marinade ingredients in a small bowl. Add the shrimp and set aside to marinate for 30 minutes.

Grill shrimp over high heat for 3-4 minutes per side. Peel, eat, enjoy, repeat!!!

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer or Entree
  • Method: Grilling
  • Cuisine: American

Sriracha and Chipotle Tabasco Marinated Grilled Shrimp with grilled lemon and parsley

This dish is great served with Farm Fresh Summer Squash & Arugula Salad

Summer squash with spice blend mixed with arugula and topped with manchego

 and Edamame and Chickpea Fritters with Chili Dipping Sauce.

Edamame & Chickpea Fritters close up with chipotle sauce and shrimp behind

© Copyright: KatyKeck.com 2017. All rights reserved.

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Spring has Sprung: Edamame and Chickpea Fritters

Spring has Sprung: Edamame and Chickpea Fritters

Edamame & Chickpea Fritters with shrimp in the background

You say fritters? I say falafel? Whatever you do….do NOT call the whole thing off. Something about these little beauties just screams …”summer, she’s a-coming”. For me it’s the serious dose of herbs and lemon juice, my besties for brightening flavor. In this batch of chickpea fritters, you will find an easy-to-prep side dish that is the perfect date for all kinds of “grilled stuff”, as the sign at my favorite beach café in Anguilla advertises. (Uncle Ernie’s in Shoal Bay, if you are in the area! They also advertise fluffy towels and buoyant rafts. Clearly somebody has a thesaurus and knows how to use it.)

Edamame & Chickpea Fritters with chili dipping sauce and arugula and zucchini salad

Long before the world had Meatless Mondays and Taco Tuesdays, my family had a bit of a weekly ritual that I think was aimed at giving Mom a light night. Normally the preparer of a real square with veggies AND salad AND meat AND potatoes, this night was more of a toaster oven extravaganza…straight from the freezer. Jimmy Dean sausage patties and apple fritters (which were pancake-shaped). She sometimes rustled up a batch of sausage gravy to go with.  Not remotely our normal dining fare, but kind of a treat. That was my first experience with fritters. These bear little resemblance, unless you count shape, and in that case, they are exactly the same.

As I debate whether to call these fritters or pancakes, I lean toward fritter despite the absence of a vat of 375o oil (definitely not my style). But, they simply don’t have the flour/milk/egg batter that qualifies them as a pancake. But fear not! While ingredients-wise they are close cousins to the falafel, they are a clear fan-favorite over that deep-fried golf ball. A quick pan-sauté crisps up the tops and bottoms, leaving them moist and flavorful and begging for a serious dollop of Chili Dipping Sauce.

Chickpea Fritters with Chili Dipping Sauce

In the next post, I will share a grilled spicy shrimp that appears in some of these photos. But in the meantime, these chickpea fritters also make a great base for breakfast, topped with a couple sunny-side up eggs.  And don’t forget the arugula and squash salad.  It pairs well with all of the above.  

Summer squash with spice blend mixed with arugula and topped with manchego

Pulsing the chickpea fritter ingredients in a food processor work bowl

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close up of chickpea and edamame fritters with chili dipping sauce

Edamame and Chickpea Fritters


  • Author: Katy Keck
  • Total Time: 35 minutes
  • Yield: 18 patties, serves 6 1x

Description

These veggie fritters are chock-full of chickpeas, edamame and a serious handful of herbs. Serve with something right off the grill or top with eggs sunny-side up!


Ingredients

Scale

Edamame and Chickpea Fritters

  • 1 16-ounce can chickpeas, rinsed and drained
  • 3/4 cup edamame, thawed
  • 4 scallions, cut in 1” pieces
  • 3 cloves garlic
  • 3 Tablespoons panko
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon red pepper flakes
  • 1 Tablespoon lemon juice
  • 1 egg white
  • 3 Tablespoons finely chopped fresh parsley
  • 3 Tablespoons finely chopped fresh cilantro
  • Vegetable oil for sautéing

Chili Dipping Sauce

  • 1 cup plain Greek yogurt
  • 1 Tablespoon Sriracha
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt

Instructions

Make the fritters:

Place the chickpeas, edamame, scallions and garlic in the work bowl of a food processor. Process, pulsing 10-12 times until coarsely chopped. Transfer to a mixing bowl.

In a small bowl, combine the panko, flour, cumin, salt, baking soda, and pepper flakes.

Add the lemon juice, egg white, parsley and cilantro to the chickpea mixture. Stir in the dry mixture until well combined.  

Form patties, using 1 Tablespoon measure.

Add enough vegetable oil to a sauté pan to cover the bottom and heat. Cook the patties over medium heat, in batches, turning after 3 1/2 to 4 minutes per side. Do not overcrowd pan. Drain on paper towels. Transfer patties to a sheet pan and hold in a warm oven.

Make the chili dipping sauce:

Whisk together all ingredients. Refrigerate, covered, until serving time.

Dollop atop warm edamame and chickpea fritters.

Notes

The chili dipping sauce makes 1 cup and will keep, refrigerated and covered, for several weeks (not that you will have any left over!)

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Middle Eastern

over head shot of white plate with salt and pepper shrimp, edamame fritters with chipotle aioli and zucchini and arugula salad

© Copyright: KatyKeck.com 2017. All rights reserved.

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My Big Fat Greek Meatloaf: Getting Pot Lucky, Meatloaf Edition

My Big Fat Greek Meatloaf: Getting Pot Lucky, Meatloaf Edition

Greek Meatloaf with Mash and Shallot Green Beans and fresh mint sprig

If you are not already hip-deep in cabbage and corned beef for this weekend while slogging green beer, permit me to suggest a deep dive into the land of meatloaf. I have wanted to take the Pot Lucky into meatloaf territory for some time and finally got the chance. For a while now, I have been hosting a curated and themed potluck where guests bring their version or contribution to the theme du jour. Instead of different sides to complement a meatloaf, everyone brought a meatloaf. Crazy, right? Or luuuuuuuucky?? Where potlucks have random cubes of Velveeta with frilly picks, the meatloaf Pot Lucky has meatloaf, meatloaf, and more meatloaf. Bring containers because you will feast for the week.

Meatloaf Spread - a buffet of four meatloaves, green beans, and salad

Not only did guests show up with some creative styles – chorizo/beef with queso and fresh cilantro – but also different shapes – spam & ham muffins, dosed with caramelized pineapple, Hawaiian-style. Despite a few common ingredients, there was virtually no overlap with the Maui Wowie Meatloaf. It was great to see different spins on a theme. Both were unique and both delicious. The Maui Wowie was beef and pork, with a secret ingredient ….”the stale remnants of mostly gone cracker boxes lurking in the pantry”. When you think about it, kind of brilliant – using all those random odds and ends in a recipe that calls for stale crumbs anyway. That’s Pot Lucky. We also had an old timey meatloaf with mostly beef and a little piggy, and I brought a Blue Plate Special with a healthy dose of shiitake mushrooms to add that unctuous umami. 

overhead shot of a Meatloaf Feast with mashed potatoes, green beans and salad

Truth be told that was my safety loaf. I created a lamb and veal loaf….My Big Fat Greek Meatloaf….but it was a maiden voyage. I couldn’t be loaf-shamed at my own gathering, so had to have a tried and true as a backup. I have now made the MBFG loaf several times and it does not disappoint. Chock-full of herbs and a healthy dose of feta and Pecorino, this loaf is kept moist with grated zucchini and a combo of ground lamb and ground veal.

Herbs and Cheeses shown with microplane grater

If you can’t get your butcher to freshly grind the meat, be sure to combine the two meats well and work in all the ingredients evenly. I find that the vacuum-packed meat tends to be a bit harder to break up. The loaf won’t hang together fully if the ingredients are not well dispersed which can make the end result a bit crumbly. Basic meatloaf recipes will most likely use meats that are easy to source fresh ground – beef, pork, etc., but I realize that veal and lamb can be harder to come by fresh ground. There is nothing wrong with the Cryovac packages, but just use a little elbow grease when blending by hand.

Herbed Greek Meatloaf in a loaf pan

The best tip I got came with the Maui Wowie: put slices of bread under the loaf – whether in a loaf pan or on a sheet pan or shallow roaster – to absorb all the juices. That is one issue I have always had with loaf pans – the juices bubble up the sides and keep the meat poaching in the juice and fat. Not only do you not shed all the unnecessary fat, you don’t get a crust because the sides are submerged in liquid. When I made My Big Fat Greek Meatloaf again, I tried a roaster with the slices of bread underneath and it got a nice crust on the sides (the top is covered with a chunky tomato glaze) and the cheeses get a lovely toasted flavor. Simply leave the slices behind when ready to serve. Or sneak a bite of crust, just to make sure you aren’t missing anything. No one is looking.

Table Ready - My Big Fat Greek Meatloaf sliced on a platter with mint sprig

This and a big salad are all you will need for a feast. I use a lot of herbs including dill, cilantro, mint and parsley. Adding fresh herbs to any salad really elevates the profile.  Okay – I lied. You can’t have meatloaf without a big batch of my goat cheese and thyme mashed potatoes.  Oh, and a big pot of green beans tossed with shallot butter. This is a meal worthy of 4 face plants. Yum. Yum. Yum and yum!

Family Dinner: platter of lamb meatloaf, bowl of mashed potatoes and bowl of green beans

I hope you are dabbling in the Pot Lucky. Potlucks are so yesterday. Why have one meatloaf when you can have six? Are you with me? In case you missed it, past Pot Luckys are linked below. 

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Greek Meatloaf with Mash & Shallot Green Beans

My Big Fat Greek Meatloaf


  • Author: Katy Keck
  • Total Time: 1 hour 45 minutes
  • Yield: 6 - 8 1x

Description

My Big Fat Greek Meatloaf  is a new spin on an American Classic! Packed full of herbs and flavorful cheeses, this entree is the perfect foil to creamy mashed potatoes and shallot green beans. Sunday dinner will never be the same.  


Ingredients

Scale
  • 3 slices whole wheat bread, torn into pieces + 2 slices to line the pan
  • 1 Tablespoon salt
  • 1/2 teaspoon red pepper flakes
  • 1 pound ground lamb
  • 1 pound ground veal
  • 1 small zucchini, grated
  • 1/2 cup grated Pecorino Romano
  • 1/2 cup crumbled feta
  • 1/2 cup chopped Italian parsley
  • 1/4 cup chopped oregano
  • 3 cloves garlic, chopped
  • Zest of one lemon
  • 1 egg

Topping:

  • 1 10-ounce can diced tomatoes with green chilis, with juices
  • 1/4 cup brown sugar
  • 1/4 cup ketchup
  • 2 Tablespoons Dijon mustard
  • 1/4 cup chopped mint

Instructions

Preheat oven to 375oF. Pulse the bread in the work bowl of a food processor and process until finely ground. You should have about 2 cups of crumbs. Transfer to a mixing bowl. Season with salt and red pepper flakes. 

Put two pieces of bread side by side in the bottom of a shallow roasting pan.

Make the topping:

In a small saucepan, heat the tomatoes, brown sugar, ketchup, and mustard. Bring to a boil and reduce heat. Simmer for 4 – 5 minutes until slightly thickened. Remove from heat and cool. Stir in mint and set aside.

Make the meatloaf:

Add the lamb, veal, zucchini, Pecorino, feta, parsley, oregano, garlic, lemon zest, and egg to the bowl with the breadcrumbs. Mix well by hand. Transfer to a cutting board and pat firmly into a loaf shape, about 9 x 5 inches, pinching together any cracks. Transfer to the roasting pan and place atop the bread slices. Make a slight indentation down the middle of the loaf.  

Spoon the tomato mixture down the middle of the meatloaf and brush the juices across the top. Place in preheated oven and bake for 1 hour 15 minutes.

Cool slightly, then transfer to a cutting board, leaving the bread behind. To serve, slice.

Notes

I find that the vacuum-packed meat tends to be a bit harder to break up. Basic meatloaf recipes will most likely use meats that are easy to source fresh ground – beef, pork, etc., but I realize that veal and lamb can be harder to come by fresh ground. There is nothing wrong with the Cryovac packages, but just use a little elbow grease when blending by hand. If the ingredients are not evenly dispersed, the end result can be a bit crumbly. Mix well and firmly shape the loaf. 

Placing two pieces of bread side by side in the loaf pan or on a sheet pan helps sop all those liquids cooking off of the ground lamb and veal.  

I’ve cooked this in both a loaf pan and on a sheet pan or shallow roaster, and prefer the latter two choices which gives more airflow and toasts up the cheeses creating a nice crust on the sides. 

  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Entree
  • Method: Oven Roasted
  • Cuisine: American, Greek

My Big Fat Greek Meatloaf with Goat Cheese & Thyme Mash and green beans - overhead shot on white plate

Missed previous Pot Luckys, or don’t even know what a Pot Lucky is?

 Family Treasures: Thanksgiving Essentials

The Feast

Setting Sail with Pickled Shrimp: Getting Pot Lucky, Nautical Edition

Pickled Shrimp in a mason jar, overhead shot

 

BYOB: Build Your Own Burger

Feast for the Eyes: overhead shot of a spread of toppings for six kinds of sliders

Bring Your Own Pizza Topping

Building a Pizza and ready to go in the oven

Hosting a Soup Swap

Three soups being shared: chicken corn chowder, lemon chicken and vichysoisse

© Copyright: KatyKeck.com 2017. All rights reserved.

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Mujadara: Good Enough to Give Up Your Birthright?

Mujadara: Good Enough to Give Up Your Birthright?

Spiced Lentils and Rice - Mujadara with mint, pita, lemons and yogurt dip

Muja what? I can hear you from here. Mujadara! You can spell it many ways and you can cook it even more. This dish – a combo of lentils and rice, sassed up with so many wintery spices that you will want it for your BFF – seems a lovely way to break bread and bow our heads in solidarity to our brothers and sisters in the Middle East. #GreaterAs1 The culinary roots of mujadara date back to Genesis, when Jacob bought Esau’s birthright with a meal of lentils. While the version I share here with yogurt and caramelized shallots is more Lebanese, the dish is also popular with Syrian and Egyptian Jews who historically tend to eat it twice during the week: a simple (hot) meal for Thursday before a more elaborate Shabbat, and then again cold on the Sabbath. Mujadara often serves as a Lenten dish for Arab Christians.

Warm Spices: bowls of fennel, coriander, cinnamon stick, pepper corns and sea salt

Some versions of mujadara let the caramelized onions do all the talking. But given it’s the coldest dreariest time of year, I have added all the wonderful pungent spices that you might find in other Middle-Eastern dishes: coriander, cumin, cinnamon, allspice and plenty of pepper. Trust me; they will brighten your mood. When I can, in a dish like this, I use whole spices (not peppercorns, but cumin and coriander, yes!) Since they will be simmering in liquid for a while, there is sufficient time to soften them up. As usual, they get a few minutes in oil before the liquid to toast them and to allow the spices to release their fragrance. Rarely will I add any spice directly to liquid. I can always taste that raw spice in the back of my throat if I was in too big of a hurry to take that one measly moment that I  needed to toast it. For shame.

You may also notice that I have added a healthy dose of greens to this version of mujadara. Because I can. And because it’s winter and because they are good for you and because they add a hit of color. I know it seems like a lot, but I have made it with half that and prefer it with a generous portion. Up to you. (More, more, more, more.)

Sheet pan of Crispy Shallots with sea salt

And a note on the crispy shallots: they really are caramelized not crispy here. If you want to make crispy shallots – which would be a great texture contrast – you really need to use a lot more oil and fry them. That’s not really the way I roll, but I do love the taste and texture. If you are leaning that way, you should make sure the thinly sliced shallots are patted dry and then toss them in a 50/50 combo of flour and cornmeal. Heat several cups of oil to about 300oF and drop the shallots in, frying til crispy, draining on paper towels.  I used to do something similar for a lentil salad at New World Grill and while we didn’t have a deep fryer – the horror – let’s just say our technique was not far off. I. Just. Can’t. (But by all means!)

overhead shot of bowls filled with spices: coriander, fennel, peppercorn, salt, cinnamon sticks and bay leaves

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Overhead shot of mujadara with pita, a turtle shaped bowl with yogurt dip, lemon and fresh mint

Mujadara


  • Author: Katy Keck
  • Total Time: 1 hour 15 minutes
  • Yield: 6 - 8 1x

Description

Mujadara is a warm and wonderful combo of lentils and rice, sassed up with so many wintery spices that you will want it for your BFF.


Ingredients

Scale

Mujadara

  • 1 1/4 cup brown or green lentils
  • 1/4 cup extra-virgin olive oil, divided
  • 6 shallots, very thinly sliced by hand or in a food processor
  • 1 1/2 teaspoons kosher or sea salt, divided
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 cup long-grain rice
  • 1 Tablespoon coriander seeds
  • 2 teaspoons cumin seeds
  • 1 cinnamon stick
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne
  • 1 bay leaf
  • 2 5-ounce packages (about 8 cups) mixed greens, like kale, chard, and spinach, chopped

Zesty Yogurt Dip

  • 1 cup plain Greek yogurt
  • 1 teaspoon whole coriander, toasted and coarsely cracked
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Zest of one lemon
  • 2 Tablespoons chopped mint

Instructions

Make the Mujadara:

Par-cook the lentils by simmering in a medium saucepan with 4 cups of water for 10 minutes.  Drain any remaining liquid and reserve the lentils.

Divide the olive oil, placing 2 Tablespoons in a large skillet and heat over medium. When the oil is shimmering, add the shallots and cook until well browned and crispy, about 30 minutes. As the shallots brown, remove and transfer to a paper towel and drain. Sprinkle with 1/2 teaspoon salt. If making this ahead, store wrapped in paper towel in an airtight container, once cooled.

Add the remaining 2 Tablespoons olive oil in a stockpot with a tight-fitting lid and heat over medium heat. Add the chopped onion to the stockpot, stirring occasionally, until golden brown, about 20 minutes. Add garlic and cook for 1-2 minutes. Stir in rice and sauté 2 minutes. Add the coriander, cumin, cinnamon stick, allspice, black pepper, and cayenne; sauté for one minute until fragrant.

Add 2 cups water to the pot, along with the bay leaf, the remaining 1 teaspoon salt, and the reserved lentils. Cover and simmer over very low heat until the lentils and rice are almost tender, about 15 minutes more.

Rinse the greens and distribute across the top of the rice and lentil mixture, checking to see if the rice/lentils require any more water. Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted. Remove from the heat and let rest, covered, for 5 minutes. Remove the cinnamon stick and bay leaf. Stir to combine greens.

Make the Zesty Yogurt Dip:

Combine the yogurt, coriander, salt and pepper. Cover and refrigerate until serving time. To serve, add the lemon zest and chopped mint.

Makes 1 cup.

Serve topped with crispy shallots and Zesty Yogurt Dip, along with warm pita.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Sides
  • Method: Stovetop
  • Cuisine: Middle-Eastern

Overhead shot of mujadara with pita, a turtle shaped bowl with yogurt dip, lemon and fresh mint

This makes a great vegetarian entrée, but I took it to a friend’s who just happened to have a big ol’ pot of curried chicken thighs, and it was a match made in heaven. #damndelicious.

Curried Chicken Thighs and Mujadara on a plate with lemon, yogurt sauce and pita

© Copyright: KatyKeck.com 2017. All rights reserved.

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Kicked Up Kick Off Chili

Kicked Up Kick Off Chili

Mug with yellow rim and red and blue pattern, filled with chili and a spoon close up of chili with scallions and cheddar

It’s last call for #NationalSoupMonth, and we are in the final countdown for Super Bowl LI. It seems like a good time to crack out a recipe I did for Cutty Sark Scotch – a Super Bowl campaign that involved scotch-laden wings, pigs, Kick Off Chili, cheesy bread bowls and more. Over the years, I have done more than my share of recipe development for liquor companies, but I am always particularly happy to do culinary recipes that go beyond the bar.

Sometimes the categories are wide open and I am on my own to get uber creative, and sometimes every last ounce of energy goes into meeting the numerous (inordinate?) parameters the client has identified. And other times, it’s a technical culinary challenge: find the perfect moment to add the alcohol. Add it too early and it cooks off with nary a trace; too late and it can be bitter or boozy. And, bitter and boozy is exactly what the messenger is thinking of me, when he rolls up with yet another bottle of my client’s elixir. It’s a dirty, rotten job, but somebody’s got to do it!

Cutty Sark Scotch Whisky bottle

I have a little bit of a soft spot for Cutty Sark – my mother sometimes drank it….”Cutty and soda with a twist, for the lady,” my father would order. But not until this job did I consider adding it to chili. It is a remarkable improvement. The peaty flavors of scotch add a real depth of flavor and complexity that make this dish more than the sum of its parts. You can experiment with other brands or even other types of whisky, but like I said……the job………my mom….Cutty is what I always reach for.

Cup of Chili topped with kidney beans and tomatoes

You have let me know how fond you are of dump and stir recipes, so after the posole recipe, I figure I owe you. This chili is a snap to make. Other than draining the beef after browning, there is no heavy lifting. You will note that I am light on seasonings here – using all these convenience (read: canned) products means you are going to get more than your fair share of sodium. Personally, I have moved toward using low or no-sodium stock for most soups these days, but it’s the Super Bowl people….all bets are off!

This soup is perfect for a party. Make a tray of toppings and let guests add their favorites. #TouchDown

Kick Off Chili with All the Toppings - close up with tomatoes, scallions and grated cheddar

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Cutty Sark Kick Off Chili in a Mug with yellow rim and red and blue pattern, and a spoon close up of chili with scallions and cheddar

Cutty Sark Kick Off Chili


  • Author: Katy Keck
  • Total Time: 1 hour 15 minutes
  • Yield: 10 Hungry Boy Servings 1x

Description

This is a spin on a recipe I once developed for Cutty Sark, as part of a Super Bowl campaign. The complex layering and depth of flavor which result from adding scotch to this dish have made it my go-to recipe when making a hearty winter chili.  


Ingredients

Scale

Chili

  • 1 Tablespoon olive oil
  • 1 large onion, chopped
  • 6 cloves garlic, peeled and coarsely chopped
  • 2 1/2 pounds ground round
  • 3 Tablespoons chili powder
  • 3 Tablespoons ground cumin
  • 1 teaspoon ground cayenne pepper
  • 2 28-ounce cans diced tomatoes, and their juices
  • 3 16-ounce cans dark red kidney beans, rinsed and drained
  • 14.5 ounce can beef broth
  • 3/4 cup Cutty Sark Scotch Whisky
  • 1 6-ounce can tomato paste

Toppings and Serving Suggestions:

  • Shredded Cheddar
  • Sour Cream
  • Sliced Scallions
  • Avocado
  • Warm Flour or Corn Tortillas
  • Corn Chips

Instructions

  1. Heat oil over medium heat in a large stockpot. Add onion and sauté until translucent, about 5 minutes. Add the garlic and sauté an additional 2 minutes.
  1. Turn burner to high heat and add ground round, breaking into large chunks. Cook until browned, about 10 – 12 minutes; drain off any liquid.
  2. Add chili powder, cumin, and cayenne and stir for 1 – 2 minutes to toast spices.
  3. Add tomatoes, beans, beef broth, scotch, and tomato paste. Bring to a boil, reduce heat and simmer for 45 minutes, stirring occasionally.
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Soups & Stews
  • Method: Stovetop
  • Cuisine: South of the Border

It’s the last day of #NationalSoupMonth and Super Bowl is fast approaching – so shout it out!

Mug with yellow rim and blue and red pattern, filled with chili topped with scallions and grated cheddar

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Best Gifts are Homemade: English Toffee aka Grandmother’s Butterscotch

Best Gifts are Homemade: English Toffee aka Grandmother’s Butterscotch

Toffee in a tin with christmas ribbons and evergreen

It’s impossible for me to wrap my brain around the holidays without thinking about family and reflecting on memories from childhood. Especially when it comes to food. English toffee? Yaas!!! All those special meals and holiday traditions that started in the kitchen. Hells Yaas!!! I was lucky enough to have three amazing women (four, if you count Florence on whom they all relied) that each had their own special place in the kitchen. Mom read Gourmet magazine in the 60s and was the first of all my friend’s mothers to make spinach dip. In a bread bowl. Mic drop! She loved party-fied food and was always looking for that next something special that was sure to dazzle. Her mother – Gaga – was legend for fancy food. Crab bisque with a splash of sherry or Belgian waffles dusted with powdered sugar. To be fair, I mainly saw her at holidays and birthdays so my sampling may not be statistically valid and may show a bit of bias. But when it came to Christmas cooking, nobody beat Grandmother Keck (“don’t call me Gramma!!!”). She was well known in our small town and she shared her holiday baking with all. Her English toffee was the best in town. JMHO.

Actually, all her Christmas candy made her a rock star – date balls, divinity, chocolate salted-peanut clusters, apricot balls and what she called butterscotch. It was really toffee. The thing that stands out in my mind is that I don’t have a single written recipe of hers. I think she just really knew how to cook. I have recipes from the other three women, but not her. Yet I can trace many of the things I know how to make straight to her. She was nearly 70 when I was born (she’s the one on the right in this photo) and had had more than a few years to hone her kitchen skills. This photo is from my baptism which was on December 18….a few years ago. As the story goes, city water was out and the font was dry, so they sourced my eternal life spring from a church furnace. It really explains so much when you think about it.

Katy Keck\'s Christening with All the Family - parents and grandparents

I spent a good bit of time cooking with Grandmother and usually came home and wrote it all down. I have to smile when I see in my handwriting a note on chess pies: don’t remove the pie from the oven when you set it back. Even then my computational brain was worried that turning the oven down might result in a period when the temperature was between the high temperature and the more moderate one and that would not be correct. Should I wait til it reaches the new temp? I understand that little girl’s thinking so well. Her baking skills were not so great – removing a pie mid-bake would be disastrous – but she asked the right questions. 

I had not made butterscotch in many decades when I made it three years ago. I didn’t even have to look for proportions because it was so clearly ingrained on my brain. I call for 14 Tablespoons of butter below but the way Grandmother told me: use two sticks of butter and take 1 Tablespoon off of each. Add 1 pound of brown sugar. Boom. Done. Never forgot it.

Butterscotch aka English Toffee

She too made it in long ribbons over rows of pecans. I have changed nothing.  I also love that she taught me hard crack candy using a cold water test. She didn’t have or need a candy thermometer. Just a glass of ice water in which you drizzle the candy and then test to make sure it cracks and crunches when you bite into it.  I remember going to others’ houses and having a gummy crumbly crystallized version of this. They had not taken the sugar far enough.  At 10, I knew the difference and there was no comparison to butterscotch done right. Might have been a little judgy, was a little judgy. But come on people, make it right!

The cold water test is always good to know in case you don’t have a thermometer or it’s not working right and needs recalibration.  As sugar cooks, the more the water is cooked out, the harder it will be.  Drizzling a teaspoon of the candy into cold water will result in increasingly harder textures as the cooking time lengthens.  Starting with “thread”, then passing through the “balls” (soft, firm, hard) and on to soft crack, a hard crack, the sixth stage, is reached at about 300oF. 

Rows of Pecans on parchment paper, ready for the hot toffee

It is best to be ready to pour when that moment ………more like 1/2 or even 1/4 moment…..comes, so in advance I lay out rows of pecans on wax paper on the counter. The second the candy hits hard crack, the color reddens a bit, it becomes very pourable and there is a whiff of char in the air.  Turn the heat off and move quickly.  When I pour, I walk down the kitchen island pouring on the row farthest away within reach, then reversing the pour on the next row, etc.  For this much toffee, I make 8 rows of pecans, each about 4 feet long. I start pouring on the fourth row back, then 3, 2, and 1. Then I walk around the island and repeat.

Toffee drizzle over rows of pecans with christmas tins behind

The toffee will set immediately. Because of the amount of butter, it will peel right off the wax paper, breaking naturally every few pecans. I like to try for 3-4 nuts per piece.  Since the candy is in long strips, I was happy to pack my gifts in the cutest rectangular candy tins I found on Amazon. Rectangular works so much better than round tins.

Red and Green Holiday decor Rectangular Tins with ribbons

English Toffee with Pecans

  • 1 pound light brown sugar (you could also use dark brown, but the light brown is easier to track changes in color)
  • 14 Tablespoons butter, cut into 1 Tablespoon pieces
  • 4 cups of pecans, about 12 ounces

Cover your work surface with wax paper and lay out the pecans in rows, about one inch apart.  I got 8 rows, each about 4 feet long.

Pecans in Waiting - lined on wax paper, ready for the hot toffee ribbon to be poured

In a large non-stick sauté pan, melt the butter with the brown sugar and stir until combined. This pan and your spoon (no plastic spoons or rubber scrapers) will be the next 30 minutes of your life. Relax. It’s kind of Zen. For the first 5 minutes over medium-high heat, stir casually as the butter and sugar melt. It will likely look like there is too much butter at that stage. The butter will not entirely incorporate.

Once combined, turn the heat down to medium and stir constantly.  Assuming you are not at altitude* (you are on your own there, but you are probably used to compensations), practice your wax on/wax off stirring technique.  Not much will happen for 20 minutes, but don’t walk away. Keep stirring. It will start to bubble and look kind of gritty, and it will be a bit stiff. 

Not Hard Crack - toffee in a pan bubbling but not yet hard crack

Do as I say, not as I do. This spoon didn’t make it any further because I realized the sugar was about to get way too hot. Only use metal or wooden spoons.

Stir on. Between 20 and 25 minutes, it will start to get much more liquid and very shiny. You are getting close. Start cold water testing (see above) after 15 minutes, just so you know what you are dealing with.  I made this twice yesterday and both times the magic happened right at 28 minutes (not including that first 5 minutes). That is when it turned reddish, I got a cold water hard crack, it became very liquid and easy to pour, and it fell in ribbons off the spoon. Right then exactly, I also got a whiff of char. If you are using a candy thermometer this will be about 300oF. Here’s more info on temperatures and candy stages.

When you are getting toward a hard crack in your cold water test, it is time for diligence.  And once you get a whiff of char, turn off the heat and move the pan ASAP.  Remember the pan is hot so this is still cooking. Pour quickly using the technique I outlined above.

Even if you miss a few nuts or your pouring is uneven, no one will know once it is broken into pieces.  I try to get every last bit, just pouring the last dribs and drabs in a puddle and perhaps studding with a few more nuts on top.

Filled 6 tins

*Julia Child side bar note: Once I watched the grand lady make a caramel in Aspen at Food & Wine.  She wasn’t prepared for high altitude, but quickly realized the liquid was cooking off too quickly and at a lower than expected temperature.  It was a surprise, but she was unflappable. She grabbed a nearby bottle of rum – the nearest liquid – and muttered, “Well then, I have added some rum, probably not enough. But, I need some for me, too.”

Grandmother Keck\'s Butterscotch (English Toffee) with ribbons and evergreens

Jingle Bells!

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© Copyright: KatyKeck.com 2016. All rights reserved.

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