RISE & SHINE KAUT43 OKC
I won't go into a long write up about these five wonderful recipes and why I decided to fit all five in a five minute live TV morning cooking segment. What I will say again. It'S HOT!
When invited to a dinner party and it's 1500 degrees outside, AND you have offered to bring appetizers, something fresh, cold, and delicious is the key. Check out my take on the fresh cold and delicious, and actually what I brought to the said dinner party.
Homemade Herbed Naan: homemade bread when cranking up the oven isn't an option.
Caponata: My take on a Sicilian eggplant spread loaded with tomatoes, olives, currants, and spice.
Hummus with Seeded Honey: My basic (but delicious) chickpea hummus with a healthy drizzle of seeded honey.
Pimento Cheese: A recipe favorite close to my heart… and it's just damn good with herbed naan.
Herbed Naan: Makes approximately 12 good sized naans.
3/4 cup warm water (100-105 degrees)
1 1/2 teaspoon sugar
1 tablespoon active dry yeast
4 cups All-Purpose Flour (plus a little extra for kneading)
1 1/4 teaspoon Kosher salt
5 tablespoon Olive Oil (plus extra for the bowl)
1 cup plain Greek Yogurt
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
Chopped fresh basil
Chopped fresh Italian parsley
Melted butter (1 stick)
Super hot Cast Iron Pan
In a large mixing bowl, add the warm water and sugar. Give it a mix then sprinkle the active dry yeast on top. Wait at least five minutes for the yeast to "bloom."
Add the yogurt, olive oil, chopped fresh rosemary, and thyme into the bowl; Give this a good mix with a wire whisk. Add the carefully measured flour and salt.
With your beautiful clean hands, start mixing to a sticky dough. This is what we call a "shaggy dough" (a lumpy dough but well mixed… no dry spots.) Knead the dough with your hand in the bowl until combined, then turn out onto a lightly floured surface and knead an additional five minutes until you have a smooth dough.
Add a drop or two of olive oil into the mixing bowl, place the dough in the bowl and cover with plastic. Allow the dough to rise in a warm spot for 1-2 hours.
Once risen punch the dough down and turn back out onto the surface. With your hand manipulate the dough into a flat rectangle. Divide the dough longways down the center, then section each half into six even pieces. Cover the pieces with a towel and allow to rise 10 minutes.
In a small saucepot melt a stick of butter. Begin heating a dry cast iron pan or enameled coated pan. It needs to be super hot, so when you think it is hot enough, let it get even hotter.
Roll out one piece of the sectioned dough into an oval. Naan does not need to be a perfect even shape, so just as long as it is oval, it can be a little "wonky." Roll the dough out thin then plop it into the hot pan. The naan will begin to grill and bubble up. Flip the naan over and gently press down so that the bubbles will "char”. Grill each piece approximately 5 minutes.
Stack the cooked naan on a plate and lightly brush with the melted butter on both sides. Sprinkle each piece with chopped basil and Italian parsley.
Extra Virgin Olive Oil for sautéing
2 cups medium diced fresh eggplant
In The Kitchen With Scotty "Cook's Line Seasoning" or your salt and black pepper
1 cup diced red onion
5 large cloves garlic, smashed and chopped
1 cup medium diced Roma tomatoes
2 tablespoons tomato paste
1 cup of water
1 cup pitted kalamata olives, rough chopped
1/2 cup capers
1/4 cup dried currants
1/2 teaspoon dried red pepper flakes
1/4 cup pinenuts
1 tablespoon fresh chopped oregano
In a large pan heat 2-3 tablespoons of olive oil. Add the diced fresh eggplant and season with the Cook's Line Seasoning or your salt and black pepper to taste. Fry the eggplant until tender and golden. Remove the eggplant to a separate bowl and set aside.
Add a little more olive oil to the pan and heat. Add the diced red onion and cook until tender. To the onions add the chopped fresh garlic and diced tomatoes. Cook until fragrant and the tomatoes begin to juice. Add the tomato paste and cook in. Add the water and mix.
The caponata will look "soupy," and that's okay. Next, add the capers, currants, red pepper flakes, and chopped olives. Let the caponata cook down and reduce in liquid, approximately 12-15 minutes. Fold in the fresh chopped oregano and pine nuts.
Add the caponata to a bowl and allow to cool. Taste for any additional seasoning and add if needed. Once cooled, cover and refrigerate to chill. Serve as a "dip/spread" when ready.
Basic (but delicious) Hummus: serves 8
2-15 ounce cans chickpeas, drained and rinsed
3 large cloves fresh garlic
2 large lemons, juiced
1 teaspoon In The Kitchen With Scotty "Cook's Line Seasoning" or your Kosher salt
1 teaspoon ground cumin
1/2 cup tahini
1/4 cup cold water (or more depending on the thickness of your desired hummus.)
1/3 cup extra virgin olive oil
In a food processor, add the drained and rinsed chickpeas, garlic, cumin, Cook's Line Seasoning, and lemon juice. Begin processing the mixture for three minutes until somewhat smooth.
With the processor running, carefully pour in the tahini and run an additional five minis until smooth. Stop the processor and scrape down the sides and bottom of the food processor.
Add the cold water and olive oil and rerun the food processor until smooth and creamy. Taste the hummus for any additional seasoning and add if needed.
Remove the hummus to a nonmetal container, cover, and chill until ready. The hummus will keep (in my opinion) for three days in the refrigerator.
Scotty's Seeded Honey
1 tablespoon fennel seed
1 tablespoon yellow mustard seed
1 tablespoon sesame seeds
1 tablespoon poppyseed
1 liquid cup good quality honey
In a small dry pan, add the fennel, sesame, and mustard seed. Gently dry roast the seeds in the pan by continuously swirl and toast. Cook until fragrant and golden.
Remove the seeds to a small mixing bowl and add the poppyseed. Pour in the honey, stir to combine, and allowed to rest/cool.
Store in an airtight container and use on everything!
12 ounces mild cheddar, finely grated
5 ounces white Irish cheddar, finely grated
8 ounces pimentos, drained
1 1/2 cups or 15-ounce jar, good quality Mayonnaise
3 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1/2 teaspoon In The Kitchen With Scotty Soul-Licious Soul Food Seasoning (or salt and pepper to taste)
The trick to this pimento cheese and one that was stressed to me stronger than anything is the cheese has to be finely shredded. I had shredded mine on a box grater using the "finer" grating side.
Shred both kinds of cheese into a bowl and add the drained pimentos on top. In a separate bowl mix the mayo, sugar, lemon juice, and Soul-Licious seasoning. Whisk until smooth, and all the sugar has melted away into the dressing.
Pour the dressing into the cheese and pimento bowl. With a fork gently stir in/toss everything to combine. Do not mix too hard or you will mash up the finely shredded cheese. Cover and let rest in the fridge for at least an hour. Store covered for one week… if it lasts that long.