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

1. In a large bowl mix all the ingredients
2. Form into 10 equal balls, then into cylinders
3. If using skewers, run skewer through cylinders
4. Grill until med rare, residual heat will continue to cook
5. Don’t over cook. 
6. 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

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.cookingwithcordier.com 

Photo by Doug Cordier.  All rights reserved Cooking with Cordier 2010

Calamari in Wine Sauce, peas and rice

My first encounter with calamari was in San Sebastian, Spain where calamari fritos are sold on the streets. Big rings of sweet squid are breaded and then deep fried in lard (pig fat rules) until crispy. It just doesn’t get any better than that! Over the years calamari has become my favorite treat. I love it fried, sautéed, broiled, grilled, marinated in salads, or in a seafood stew like the recipe below.

Calamari needs to be either cooked FAST or VERY SLOWLY and LOW or it will turn into rubber. Nutritionally, squid is a very good source of protein. 4 oz yields 16 grams of protein, 92 calories and only 1.5 grams of fat……….however, and this is a WARNING for some of you………4 oz of squid is loaded with LDL cholesterol (250 Mg bad cholesterol! ) The highest concentration appears to be in the tentacles. So if you’re a calamari lover and watching your cholesterol limit your intake of this versatile seafood delight.

Calamari in wine sauce

Squid in classic wine & tomato sauce

1 2 LB package of frozen squid (thawed)

3 toes garlic minced

2 TBS oyster sauce (optional)

3 TBS tomato paste

1 cup finely chopped red onions

2 TBS flour

1 small can tomato sauce

1 ½ cup dry red wine

2 TBS chopped thyme leaves

1 cup parsley leaves

Fresh ground pepper

Pinch sea salt

2 TBS olive oil for frying

Finishing olive oil and parmesan cheese for garnish (optional)

1. Thaw calamari in frig, drain, pat dry
2. Add olive oil to heavy pan, fry squid for two minutes, add onions & garlic
3. Sauté onions, garlic, add paste, oyster sauce, flour, thyme, salt & pepper
4. Add wine, cook 2-3 minutes to reduce
5. Cover and cook for 50 minutes in 285 oven
6. Anoint with finishing olive oil & sprinkle of parmesan cheese (optional)
7. Serve with rice, peas, light salad & crusty bread.

Yields 4-5

Recipe and photo copyright 2010 , Cooking with Cordier, All Rights Reserved

First layer of zucchini, cheese and bacon

My Wife’s Favorite Zucchini  Dish

I love zucchini in nut breads and ratatouille but have never been able to create a savory dish that really lets this versatile veggie shine.  My wife, “MB” is always asking me to prepare special zucchini dishes but I fall short each time. Perhaps it’s the fact that zucchini “weeps” a lot of liquid, or the way I slice it.  I’ve tried slicing on a diagonal, shredding, julienne, chopping, stuffing, and of course just plain cross sections.  Well, I finally have a dish that she loves.  It combines, some great flavors that marry perfectly with zucchini…….fresh ricotta, parmesan, provolone, green onion, lemon and just a touch of BACON……(everyone loves bacon).  So MB, here’s your dish, and I dedicate it to you.

Zucchine con tre  formaggi e lemone

2 small zucchini (thinly sliced on cross section)

1 cup fresh ricotta cheese

6 slices provolone cheese

½ cup parmesan cheese

2 green onions (sliced on diagonal)

½ the juice of a lemon

1 strip of bacon (cooked crisp and diced)

2 TBS olive oil

Sea salt & fresh Pepper

1. Coat a 7” x 10”  baking dish with oil
2. In a bowl, toss sliced zucchini with oil and lemon
3. Layer in pan like scales, one layer of zucchini,top with dollops of ricotta, and onions.
4. Sprinkle with parmesan and bacon, top with provolone.
5. Repeat with second layer
6. Bake at 325 for about ½ hour or until bubbly.

 Serves four

Recipe and Photo by Doug Cordier

Marco and Aldo with fresh lamb

The Ultimate Stuffed Lamb……..

My friend (and former science student)  Mark Garmo owns the Village Market  (Grosse Pointe, MI) and also a farm where he raises very special lambs.  The day before Easter this year, I thought it would be a great idea if I could “procure” some of this lamb, so I asked Mark. Unfortunately, Mark explained that he could not sell the lamb he raised on his farm because of strict regulations, BUT…….he just happened to get in a new shipment that day, and he would love to supply this high quality product.  Mark also assured me that his “very talented butchers” could take care of my needs immediately. Next thing I knew, I was consulting with Franco and Aldo Ostialeto. I mentioned that I wanted some lamb ribs. Franco said he would find the best lamb ribs I ever had. In fact, Franco said that I should stuff the breast and ribs….and HE would prepare a special stuffing.  I asked what kind of stuffing?  Franco insisted he would make up something especially for ME……and he did……….ground veal and spices with a rosemary/garlic marinade!   

OMG…I watched as Franco and Aldo cut this swatch of ribs right off a fresh lamb, then     created this stuffed amazing masterpiece. Finally they were finished, and so proud of what they had created that we all stood around and took photos!  I was so excited that I couldn’t wait to roast up the stuffed lamb. So the next day I placed the roast on a rack, covered it with more garlic, and olive oil…….and popped it in a 450 degree oven for fifteen minutes then reduced the heat to 325 degrees, finished the roast to an internal temp of 150 degrees, tented it for 10 minutes…………and served it.  Holy Cow, or Holy Lamb, what a treat! The roast was so great, and Marco and Aldo were right………..this was the best stuffed lamb you could imagine.  Thanks guys.

Photo by Doug Cordier

Classic bread soup on the demo burner

Zuppa di pane pomadoro (pappa ala pomadoro)

As a classic Italian cook, I believe in the philosophy of reducing a recipe to the lease number of fresh ingredients. For this reason, one of my favorite dishes to demo at Celeb Chef appearances is BREAD SOUP. The recipe that follows is called PAPPA ALA POMADORO. In this case the word PAPPA has nothing to do with His Holiness the Pope , or your grand dad. Instead it has it’s origin in the word PAP , which means baby food.  Another reason why I love doing this dish is, people can watch you create it in just a couple of minutes………I finish it off by anointing each serving with a special high grade olive oil and a dusting of parmesan cheese.  Then I sit back and watch their expressions.  They oooooh and aaaaah and just can’t believe something this luscious can be so simple.  So, now you can do the same with your friends and family, and spread the word about the simplicity of authentic Italian food.

Classic Tuscan bread soup

1 ½ cup red onion (chopped)                                                             

1  large can crushed tomatoes (2 lbs fresh finely chopped)                                      

1 1/2 handfuls of stale Italian bread (about 2 cups)                                                

2 cups water

1  ½ cups torn fresh basil leaves

9  tbs good extra virgin olive oil (divided)

¼   cup grated quality parmesan cheese

2 large toes garlic (thinly sliced or minced)

Sea salt & freshly ground pepper

1.     In large sauté pan heat 3 tbs oil, cook onions for 2 minute (do not brown)

2.     Add garlic and sauté for 2  minutes (do not brown)

3.     Add tomatoes, cook for 5 minutes until they start to break down

4.     Tear bread into chunks and add to liquids

5.     Add water, cook mixture until it breaks down…

6.     When soup is the right consistency, add salt, pepper, most of basil

7.     Stir in the remaining 3 more tbs oil

8.     Transfer to shallow bowls, anoint  with  oil , dust  with parmesan cheese and garnish with remaining basil

Buon Appetitto

Bulk packaged frozen SWAI at Kroger

There’s a new fish in town (at least at Kroger) , and it’s called SWAI and I love it! Have you noticed the price of fish lately? What used to be a reasonable price per pound has now ballooned to $10 to $15 ! Affording a nice healthy low cost seafood meal for your family has become almost impossible.

Well, now there’s a solution, and it’s called SWAI. SWAI, or pangasius hypophthalmus (also know as BASA, PANGA, or iridescent shark) is a product of South Asia. It’s actually not a shark at all. It is farm raised in the Mekong Delta, Viet Nam. The fillets are all frozen in seperate individual packets, about 10 ” long by 3″ wide 3/8″ thick. The firm mild flesh is white and sweet………perfect for grilling, baking, broiling, or frying. Swai cost from $3 to $4 per pound, which is an amazing price for such a versatile seafood component. I have personally, grilled it, fried it , sauced it, and used it chopped with crab or shrimp to make cakes (but that’s another recipe). All this and at only 90 calories and 3 grams of fat it makes a VERY HEALTHY meal! I recently served this fish to a couple of my buddies from our Sportsmen’s Club. These guys are true fish aficionados, and they said it was the best they ever had! So, here’s the recipe:

Pan Fried Basa/Swai with lemon butter Sauce

2 thin swai/basa/panga fillets

2 TBS minced red onion

2 toes minced fresh garlic

¼ cup white wine

¼ cup brodo (chicken stock…optional)

½ cup heavy cream

¼ cup fresh lemon juice

3 TBS capers

2 TBS olive oil for frying

2 TBS butter for sautéing onions & garlic

2-3 TBS butter for sauce

3 TBS chopped parsley

• In a medium sauce pan, lightly sauté fish, both sides
• Remove semi cooked fish to warm platter
• Add onions in 2 TBS butter, add garlic, cook two minutes
• Add wine, stock, heat and reduce
• Add cream, capers, thicken a little more
• Add fish back into pan……cook 2 minutes
• Whisk in rest of the butter to reduced wine mixture, very low heat
• Add ½ of the parsley, pour thickened sauce under then over fish
• Serve on warmed plates
• Garnish with parsley

Oh, and by the way….it’s FILLET (fill- it) of fish, and FILET (fill-aye) of beef.

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New System Launches to Increase Revenues for Local Retailers and Restaurants and Keep Dollars in Michigan

Detroit group launches new system designed to help local merchants compete with big box stores and national chains and put more revenue back into the Michigan economy.

ORANGE COUNTY CA, Feb 24, 2010- The PointsTrax™ business building system is now available throughout Michigan. Business Builder Alliance, Inc. (BBA) is pleased to announce a new marketing team based in Detroit, led by two local business professionals. Chris Timco, a lifetime resident of Detroit has worked with area merchants for over thirty years in the cash register industry. Mr. Timco said, “The timing of our partnership with PointsTrax™ is ideal because we are delivering a much needed business solution for Detroit merchants looking to strengthen their relationship with their customers and increase profits – particularly in this down economy.” Doug Cordier, a high profile celebrity chef, is widely respected in the dining and food service industries. He is wellknown for “Cooking with Cordier” and his many television appearances. Mr.Cordier says, “PointsTrax™ can provide Detroit’s smaller restaurants and retailers with a competitive advantage over big box stores and national chains. Plus, local businesses give more back to the Michigan economy.”

Statistics support Mr. Cordier. Retail experts estimate there is three times as much local economic activity for every dollar locally owned businesses bring in as compared to chain stores. Small businesses put money back into the community by hiring local staff and buying supplies from area vendors, while chains often spend dollars elsewhere. Mr. Cordier went on to say, “We give Michigan’s consumers a great reason to support local businesses.” PointsTrax™ is a fully integrated points, rewards and communications system designed specifically for local retailers
and neighborhood restaurants. New member sign-up takes only seconds. No member card is required to collect rewards. All communications and rewards are handled electronically, which makes PointsTrax™ a low-cost solution. The system is branded exclusively for the retailer or restaurant.

Local retailers and restaurants interested in PointsTrax™, may contact Doug Cordier at 313-881-6699 or Chris Timco
at 313-377-2527.

About BBA: Established in Rancho Santa Margarita, California in 2008 – BBA is focused on helping Main Street
merchants and restaurants succeed. Using innovative technology, BBA’s PointsTrax™ system builds a bond between
a local business and its customers – which provides an edge over larger retail competitors. www.PointsTrax.com

Media Contact:
Walter Dubowec, CMO
Business Builder Alliance Inc.
E: walter@bbasolutions.com P: 905-829-9750
FOR IMMEDIATE RELEASE

How to make killer gumbo for 150 people.

This years Gumbopalooza was the best ever. We raised almost 10K! Proceeds from our fundraiser will go to purchase building supplies for re-habilitating homes in New Orleans and Haiti. This annual event is sponsored by the Grosse Pointe United Methodist Church and is a real labor of love. Every year we roast a pig and prepare the gumbo for the hungry hoard. Although I am the head chef in the well equipped kitchen, we have a whole crew of very talented dedicated foodies.  First there’s our pig roasters, Art and Fred Van de Putte, and Mike Haas.  Then in the kitchen, Tamara Baubie, Don and Laurie Stowell and finally my trusty sous chef, Ed Glotfelty and his wife Jolene. Ed runs the School of Culinary Arts in Oscoda, Michigan and is a wealth of culinary info and techniques. Jolene is a talented pastry chef and creator of some amazing tortes for our famous dessert auctions. We also have help with authentic ingredients from the Village Food Market. Owner Mark Garmo, and his very experienced butcher Franko smoke the andouillie sausage especially for our gumbo.

So, how do you make gumbo for 150? …the answer is very carefully with a great deal of patience and love. First of all, we start by frying up all the sausage in big old iron skillets.  Then we cut the chicken breasts into three long pieces. These are sprinkled with creole spices and dusted with seasoned flour then fried in the sausage grease. “Pork fat rules!”   When all the veggies are chopped, we start to make the roux. The roux is what makes a gumbo………it adds that characteristic velvety texture to the sauce.  We use two parts flour to one part oil.  A roux has to be cooked in iron skillets and stirred constantly for a long time until it becomes the color of chocolate. It’s called a “burnt roux”  but if one roasts it just a second too long it will actually burn….and you have to start all over again. Believe me, I speak from experience. Ed and I stand next to each other at the stove both concentrating as we chat about foodie stuff and slowly stir the roux as it gradually turns to light chocolate…..” how ya doin’ ,  boy they’re gittin dark” …..” “should we quit now?…..let’s get’m a little darker”  Then it’s OFF HEAT…and cross your fingers that the residual heat doesn’t take your roux over the edge to charville. After the roux is complete, it’s divided between two huge pots.  Next the veggies are sauteed in the roux, stock is added, then finally the chicken, sausages, rice and okra. One of the last ingredients is the file powder…….which is also known as sassafras.  This powered spice is essential for an authentic gumbo.  Now our gumbo is almost complete, it will still need a while to simmer so all the ingredients will “get friendly with each other”  before we serve it to the hoard.

Ingredients
25 Andouille sausage (cut into 1/2 ” slices)
25 Keilbasa sausage (cut into 1/2 ” slices)
6 Bratwurst (cut into 1/2 ” slices)
10 large full chicken breasts (cut into three long pieces)
25 cups celery (4 large bunches) 1/2 ” chop
25 cups vadalia onions (10) 1/2 ” chop
6 cup fresh okra (1/2 ” chop)
12 cups cooked rice
25 toes fresh garlic (minced)
1 bottle file powdew (sasafras)
9 quarts brodo (broth)
7 serrano, 7 jalapenos, 7 anahiem peppers (1/4 ” chop)
2 quarts or more water to thin
1/2 – Creole seasoning
cayenne pepper for heat
Sea salt & pepper to taste
Roux = 4 cups oil/8 cups flour

Directions
1. Brown sausage in large iron skillets
2. Sprinkle chicken pieces with creole seasoning & dust with flour
3. Fry chicken in sausage grease and extra oil
4. Clean iron skillets and make roux
5. Transfer roux to two jumbo pots, heat pots
6. Add all veggies except okra, and saute for 5-10 minutes
7. Add brodo stock, cook 5 minutes, add rice
8. Cut chicken into 1 ” chunks, add to pot with cut sausage
9. Lower heat and simmer for 1 hour or so, turn off heat, let set 2 hrs
10 Before serving, raise to simmer, add okra, file powder, thin with H20
Start your own Gumbopalooza

Viva Citra Wines!

First of all, I don’t work for Citra Wines (chee-tra).   However, over the years I have been serving them at all my cooking classes.   Many years ago I discovered the secret to successful cooking classes………..serve lots of wine!  So,  how do you serve decent regional Italian wines and not break the  food budget ?………….simple, serve these wonderful Citra Wines.  I first encountered these wines on a trip to Pescara, Italy  (on the Adriatic coast of the Abruzzo region)  This forgotten area of Italy boasts not only fabulous mountains, pristine beaches and friendly people,  but some truly great wines.  We especially enjoy their Montepulciano d’ Abruzzo (not to be confused with the town of Montepulciano, south of Siena) where the Montepulciano grapes are barrique-aged and  harvested from the lush vineyards of Pagliata and Polltri.  The 7000 local wine growers blend their grapes to create a well balanced, full bodied red with nice acid balance and loads of berry fruit.  Citra also offers several white wines………our favorite is their Tribiano.  The tribiano is 100% tribiano grapes (the grape used to produce balsamic vinegar) and is very clean,  bright, with citric notes and very little oak.   The perfect wine paired with seafood, pastas and light dinners in the warmer months.  The owner of the Village Market, in Grosse Pointe, Michigan (Mark Garmo)  is always happy after my cooking classes are over because he knows he will acquire new loyal Citra customers for life.  Now, heres the best part of this wine story.  Not only does Citra draw praise and awards from many discerning wine pundants, including Wine Spectator,  but the price will surely win you over. In our market 1.5 liter bottles of Citra wines go for under $10!  Not too bad for wines that have been served to Britain’s Prince Charles.  Viva il vino……….Viva Citra Wines!