Dude Food can be Southern Food: Grits

Grits,

Seriously one of the best foods on earth. I and love them. They are a total Dude Food. If you can make good grits (or polenta) you can impress anyone...and well, isn't that why some of you are cooking? Breakfast with soft cooked eggs and grits will win the heart of your intended.

Unfortunately most corn these days is GMO, so it is important to choose organic grits. Boycott anything Monsanto touches and make the world a better place.

I generally don't like the quick cooking grits but go for the more coarse long cooking, however I tried Bob's Red Mill quick cook because they were the only organic type available at Fairway. They were good with just the right texture.

Shrimp and grits, gillades and grits, poached eggs and grits, cheese grits, jalepeno grits etc.

They are all good.

Yankees often love grits but have no idea how to make them, they then follow the package directions and get a lumpy mess.

DON'T FOLLOW THE PACKAGE DIRECTIONS!

The package tells you to start with boiling salted water.

Start with butter. For each cup of grits you use 1/4 lb. butter and melt it in the pan on a low heat.

Then stir the grits in.

Coating them with fat keeps them from sticking together when the liquid is added. Butter is flavor.

The package tells  you to cook in water...water? Try white wine, chicken stock, ham stock, vegetable stock, this is your chance to infuse flavor into your grits.

More flavor can come from herbs. I added a tablespoon of mixed Italian Seasoning. Trader Joe's 21 Salute is great as well.

For one cup grits add 3 cups liquid.

Stir, bring to a boil and turn down to a simmer. For the quick cook you cover for about 5 minutes. But first check to make sure they are not too thick, if they are a touch more liquid will do.

See, they are already looking good.

Those are finished grits...unless you want to stir in a cup of cheese about now, or maybe just a touch of cream to make it all come together.

Did I say it was diet food?

A little beef and onion with just a touch of gravy with my grits. Looks good.

Now get out there and get yourself some good organic grits.

Dude Food: Jowlenese sauce for pasta

Jowlenese is a take on Bolognese, but made with fresh tomatoes from my terrace and a very quick summer sauce.

I have been enraptured by my pig jowl, but at the same time if you look far to the left of the photo I had some trimmings from steaks that I had prepared for class and I ground them up.

Other than vegetables that went into a big salad this was what I had in the house yesterday.

What could I make but a jowl sauce for pasta?

Jowl sauce for two
2 ounces ground beef
4 ounces ground jowl
1 ground onion
2 large and two small tomatoes
2 tablespoons chopped garlic
Salt and Red pepper
Basil

I cut the jowl into cubes and put it in the food processor and ground it up with the onion. Some of the fat clung to the side, I scraped it out and used all the fat in a ceramic skillet and turned it on low to render the flavor.

When it was done I added the beef in small bits to the fat and onion mix.

The the garlic til it was fragrant and the smell was making me crazy.

I tossed in the chopped tomatoes.

They were still warm from the garden and quickly melted into the sauce, but if you have tomatoes less ripe, just mash them with a fork or a potato masher. The sauce cooks for about 10 minutes giving you time to boil water.

Add salt and pepper to taste and cook 4 to 5 ounces of pasta.

Add the pasta to the sauce to finish cooking and toss in a few handfuls of torn fresh basil.

Nothing more is needed your jowl will fully flavor the dish...and if you don't have jowl use bacon, however keep in mind that bacon will have less flavor so up it to about 6 ounces.

The finished sauce has just enough tomato but it is a jowl and beef sauce and those are the predominant flavors.

Smoked Pig Jowls, the ultimate Dude Food

Smoked Pig Jowls You can order them via this link.

We just had the Food Show here in NY. I was on the hunt for the ultimate Dude Foods and I found several, but nothing beats pig jowls.

Those of you who are older remember Granny on The Beverly Hillbillies talking about greens and jowls. It was not uncommon in the old south to use jowls to season a pot of greens or beans.

In Italy it is the most prized cut of meat  the unsmoked version is called Guanciale and is prized in dishes like Spaghetti Carbonara.

In my opinion Jowciale is more prized.

It really is the ultimate Dude Food.

Just a little bit (with all the fat) can season an entire dish.

Shells and Peas

4 ounces of thinly sliced Pig Jowl
1 lb of fresh shelled peas
1 lb of pasta
4 cloves garlic
4 tablespoons olive oil
Black pepper
Pasta water

Brown your pig jowl in the pan and remove, leaving all the good fat behind.

Saute garlic in leftover oil plus added olive oil, just til fragrant, not brown.

Shell the peas in to a colander and cook the pasta in boiling salted water, when pasta is almost done take out a cup of pasta water. Drain pasta over peas, that is all that is needed to cook them.

Turn pan on high and add pasta and peas to fat, stir back in the jowl and grind with black pepper, taste for salt,  add water of liquid is needed, turn off pan and serve.

This is the simplest of summer pasta dishes, loaded with flavor.

Who knew Granny's pig jowls would some day be a highly prized item?

Dude Food: Cooking in your underwear, Braised Rabbit

I recently began Dude Food classes.

They are for folks who have little to no skill and not much kitchen experience.

Wives and girlfriends often buy the classes for the men as a 'gift', they then select the menu they would want.

Being a southern boy, one of the menu choices is braised rabbit with mushrooms.

Saturday's class 4 men showed up, sent by wives and dressed for church. Clearly they had not dressed themselves. I suggested they hang the shirts and wear their t shirts and aprons and kick off the binding dress shoes.

Relieved they came to the kitchen ready for fun.

As a man I believe we SHOULD be able to cook in our underwear, especially breakfast. We can put on pants to sit down at the table with you, but keep it casual in the kitchen. It prevents staining of that nice shirt we got for our birthday.

You can buy Rabbit whole or cut up. I get mine whole from a good butcher, it is a lean inexpensive meat and I prefer it to chicken.

Once it is cut into pieces soak for one day in either Kefir or buttermilk.

Put your seasoning mix in a paper bag and shake the rabbit in the seasoning to distribute.

Seasoning
1/2 cup dry mustard
4 tablespoons Italian Seasoning
2 tablespoons black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt

Take the rabbit from the wet marinade and shake off, but don't dry it. Toss first in seasoning mix, and then in another bag with flour.

You are now ready to rock and roll.

No cast Iron pan for this once since we are braising. Best is a ceramic skillet.

Put about 1/4 cup sunflower oil in pan and get smoking hot.

Carefully place the rabbit in the skillet (do not crowd) and lower the heat. Keep an eye on it and let it get a nice brown color. Turn over browning on all sides.

1 bottle Hard Cider or beer

Open the bottle and add to the rabbit CAREFULLY so you don't totally get splattered. (see why we cook in underwear and not dress clothes)

Keep pan on low and cover for 30 minutes.

Mushrooms

After 30 minutes add 1 lb of mushrooms (any kind) to your braising liquid. Check your liquid level, your sauce should be thickening but not totally reduced.

At 45 minutes remove the lid, if the sauce is thin turn the heat up for a couple of minutes to boil away excess liquid, it should be like a gravy that made itself.

This meal is so impressive, no one will know you made it in your underwear.

Dude Food: Mom Tacos for Father's Day

I got this in my e mail the other day.

"Dude,

My husband recently lost his mother and I want to make him a special meal for Father's day (we have two little ones).

He said he wanted 'American tacos'. I am second generation from Mexico and so I asked him, like taco bell. No...not like taco bell.

He said they kind of have a sauce, but not like a big sauce.

I am lost.

I called his father who called them Mom tacos, the kind that all moms make.

Help me!!!!

Okay...

I totally know what he is talking about. My mom made them too.

Crisp hard shell tacos with ground beef, pork, or turkey.

I add beans to mine to make them healthier, but if he does not want that smash the beans, cover with cheese and bake til bubbly.

1 lb of ground meat
3 fresh, ripe tomatoes
Large onion
Chopped garlic
1 ripe avocado
Cabbage or lettuce for shredding
Can of pinto beans or re-fried beans
Greek Yogurt or sour cream for topping
Yellow cheddar cheese for grating (not in my recipe, but offer it as a toss on.
Cumin
Chili powder
Red pepper
Black pepper
Hot sauce
Salt

Brown your meat and onion together in a hot skillet. I used turkey for mine.

when the meat is done add a chopped tomato and a good tablespoon of garlic

Then the seasoning. Begin with a tablespoon of the Chili powder and a teaspoon of everything else. You can taste and adjust later. Once it is seasoned add in 1/2 cup water, the tomatoes and the water make the 'sauce' but keep cooking you want most of it to evaporate so they are not dry, but not wet.

At this point I add the beans. I like them in the taco mix (yes I know it looks unappealing like this.) Then taste and adjust your seasoning. I would invite him to taste at this point. He may not know the 'recipe' but he will know if it needs more hot pepper.

Prepare little containers of your add ons.

For mine, chopped tomato, avocado, shredded cabbage and greek yogurt. Most men will appreciate the addition of cheddar cheese.

Warm your shells (I suggest Trader Joe's organic as they are made with non GMO corn) and put your filling in a warm bowl letting everyone stuff and dress as they prefer.

This is a Mom taco.

It is great dude food for Father's Day.

Dude Food: A restaurant Find

I am not going to start 'reviewing' restaurants, but I will share one with you.

367-A Broadway, Brooklyn New York, right off the M train.


Literally under the tracks of the Hughes or Hewes street stop. I can't remember how to spell it.

This was a FIND.

I got wheel locks for my bike from Amazon. I ended up with the wrong ones. I was able to track down the store and went to exchange them for the right ones since it was just over in Brooklyn.

I was having a nice chat with the store manager and asked if there was anything in the neighborhood I should check out.

He told me to go to this Mexican grocery store, tiny but interesting with great food.

I go in, beautiful avocados, some dried peppers peppers, I move back and hidden way in the back behind all of the clutter are 4 tables and a counter.

The food was super cheap, the kitchen clean and run by a tiny Mexican woman. What could I do but order.

I had a salted tongue taco and this delicious soapa. Fortunately Monsanto has yet to destroy white grain corn for me so I was able to enjoy this hand rolled thick tortilla with relish.

You add salt, hot sauce, green sauce and I guarantee this creamy bean soapa will make you very happy.

As I was slowly enjoying every single bite I noticed a rapid take out business, mostly Mexicans but a few white dudes, but no women.

This is a dude food retreat. I think women tend to look for things like  permits and health department grades etc.

I am sure they had them (not) but none were on display.

This food was so good I will actually on purpose take the 3 train to the M and head to Brooklyn again. Dudes, it is better than the 96th Street taco truck.

Dude Food: Salsa

I just read your comment and hope I am not to late for the party.

Americans often confuse pico de gallo with salsa. Those chopped chunky concoctions, while delicious are not a true salsa.

In Mexico you will get real salsa.

You need tomatoes, onions, and jalapenos (whole seeds and all)

For mild

One Onion
Three tomatoes
One Jalapeño
Handful of cilantro
Salt

I however like it HOT and do two pepper for every tomato.

If your skillet is small roast in batches if you need salsa for a crowd.

Char the outside of all your vegetables. Brown to black puffy skin is ideal.

Add cilantro and salt and puree in food processor.

Dude, seriously it is that simple.

It costs little and you can make it for the fraction of what store or deli bought would cost.

If you like a brighter flavor squeeze in a lime.

You make this and you can be a hero at any party or gathering.

Chill the beer and cider and invite me over.