Boeuf Bourguignon by Julia Child with a JB Cast Iron twist!

As many times as I have made beef stroganoff and basic beef stew, I never tried Julia Childs recipe for boeuf bourguignon.  So with a wife that is always supportive of me trying something new in the kitchen I thought I would give it a try.

When I went online to research this recipe, I found that there certainly was many variations on the recipe and most of them resulting in some shortcuts. While looking at the recipes there were a lot of people that added bacon and carrots which I thought was a great idea. Not sure about her book, but on her TV show there was no mention of bacon, carrots, celery, or parsley.

My version of this classic dish is almost an exact replica of the original recipe however the above-mentioned ingredients were used and they were fantastic.

The biggest difference is that my version uses all cast iron for both braising and slow cooking. In my opinion nothing sears and braises better than cast iron, therefor making better deglazing for sauces and better caramelization. Here are the only differences between JB’s recipe and the original.

Nothing browns like cast iron!

We used in addition to the original recipe:

All cast iron for all the cooking

Carrots

Italian Parsley

Thick bacon or Virginia Cured Ham (I used sliced ham)

Braised Pearl Onions with butter and white wine.

Very thin slices of celery

Shallots

I am not sure why Julia made the roux gravy at the end of the recipe, I would have done it earlier in the process, but I stuck to her recipe and made the sauce 1 hour before it was finished. Total bake time was 4 hours.

You can follow Julia’s recipe HERE on youtube for details, I followed her exact recipe with the above-mentioned additions and it truly was a fantastic dish.

Here we go.

First cook your sliced bacon and set aside. Next take your cut chuck and braise in a cast iron skilled with a little olive oil. Do not crowed the meat. Once braise set in a covered roasting pot or dutch oven. Add the bacon.

Now Sautee (olive oil & Butter) the mushrooms then set aside. Julia does this later but I liked having the schrooms as a part of the deglaze. Once sautéed set aside. Now prepare your  onions and sautee them in white wine and butter in the skillet. Be sure that the pearl onions get some caramelization on them.  Once done, set aside. DO NOT PUT IN DUTCH OVEN YET.

Set schrooms and onions aside and add during last hour of cooking

Next sauté the carrots, celery, garlic, shallots in butter and some red wine. Once done add to the meat in the pot.

Now deglaze the skillet with about two cups of red wine and then add to the pot.

At this point you will add salt and fresh thyme, bay leaf, and parsley then fill the pot with red wine and a cup of beef stock until everything is covered. Add Italian parsley and tomato paste.

Put in oven at 325 for 3 hours. Then take out and strain the broth out into a bowl. Now make a roux in the skillet with butter and flour then add the broth to make a gravy. Once done, put everything back into the dutch oven. Now add your pepper some salt and maybe a little water plus some butter.  This is the stage when you will also add the pre-cooked pearl onions and mushrooms.

After 3 hours make roux and add to stew, bake another hour to finish

Bake for 1 additional hour and serve on pasta, rice, or potatoes. I made rosemary russet potatoes for a side and it was wonderful, My wife insist on large egg noodles. She got her wish.

Very glad we made this, it truly is excellent!

TIPS:

* Be sure to braise the pearl onions in butter. Get a good caramelization on them. Also slice the root end so the onions will hold together. (just a thin slice inwards)

* Use a decent quality of red wine.

* Always use olive oil & butter when sautéing.


* No Shortcuts! Don't throw everything in at once to save time like you would in a crock pot stew. Also be sure to put the onions and schrooms in during the last hour, not for the first 3 hours.


* Spring Onion Garnish


* Use unsalted butter


* Re season skillet when finished.

 

 

Bacon and Eggs. The Diner Way, the Healthier Way..... Could it be?

This may see like a ridicules recipe to post. But believe it or not, many people do not know how to get that diner quality bacon and egg breakfast at home. When you cook eggs at home, do you sometimes wonder why they never seem to taste as good as they do at the local diner? After all they are just eggs, so what could they be doing differently than what you do at home? The answer is, plenty. However you can re-create that awesome fried egg experience you get at the diner right at home.

At home, a lot of people will use some sort of Teflon frying pan to cook eggs. The reason is of the non stick surface. Like lot of products we Americans like for convenience, are not necessarily the best quality for cooking. Some are, some are not. In the case of Teflon, I am not sure I can think of one reason to use it. If you have one, do yourself a favor and go sell it at a yard sale!

For proper eggs, and for a lot of other things, you need a WELL seasoned Cast Iron Skillet. Something you can be proud off and pass on to your children, grandchildren, and great grandchildren.

Just like a fine strand of pearls that absorb the oil and essence of the beautiful lady who wears them, a cast iron skillet absorbs the oils and essence of the chef that masters the pan.



The cast iron skillet does an excellent job at re-creating the type of platform used a diners and that is a flat seasoned cooking surface that maintains even heat very well. Usually stainless steel, these commercial diner grills get a well seasoned coating on them that is similar in a way that cast iron does. The more you use it, the better it is.

 Typical Diner Grill

What a lot of people don’t know is that at the diner, in the morning they cook slabs of bacon on the grill to season it for the day, and use the bacon for other dishes and the oil will be used in cooking all day on the grill. The bacon grease is usually kept near the back of the girl in a stainless steel bowl. You can do the same thing at home.

So the first trick before cooking your egg is to get out some bacon, just like they do at the diner (but you don’t usually see it) and cook the bacon in the cast iron skillet on medium to medium low. Cook until nice and crispy and remove then drain.

Reduce the heat to the skillet to low medium. Dump out all the grease except for maybe three Tablespoons. Immediately slide in the eggs. A good tip to keep the yolks in tack is to pre-crack them into a bowl then pour the bowl of eggs at one time into the skillet.

Now, cook to desired preference and serve. When done, simply wipe the skillet clean.

You will never have a better egg in your life, or it will taste at least as good as your local breakfast diner.

Most folks think that cooking with bacon fat is unhealthy, well all good in moderation. I only cook bacon and eggs maybe once or twice a month if that. For me it is usually yogurt and fruit. But on occasion it is a nice change to have bacon and eggs done proper.

The fact is that using real bacon fat or lard is better for you than processed fats that are hydrogenated. Actually unprocessed lard (pig fat) can be fewer calories and better for you than the trans fats and hydrogenated products you get on the shelves at the grocery store.

Either way, you are probably health wise better off using a little bacon fat rather than hydrogenated butter solids or something from a spray can. The bacon we use is uncured bacon with minimal processing, and apple wood smoked. Very delicious holds up well and excellent bacon fat when you need it.

Now I would like to continue with how to properly poach an egg, but I think someone would start throwing eggs at me.

GOOD HEALTH INFORMATION and why to dispose of Teflon and use Lard. Excerpts from research and story by Colleen Story.

In 2003, the Environmental Working Group (EWG) released a study on non-stick cookware (Teflon). Results showed that the cookware reached temperatures that produced toxic particles and fumes potentially dangerous to human health long before manufacturer DuPont had previously admitted.

According to the study results, in two to five minutes on a conventional stove top, Teflon cookware was found to exceed temperatures at which coating breaks apart and emits toxic particles and gases linked to pet bird deaths and potential human illnesses.

In 2007, the journal Environmental Health Perspectives they noted the following about PFOA: (Teflon)

• It hangs around in the body, eliminated after 3.8 years.
• Animal studies have shown that high doses can cause cancer, physical development delays, endocrine disruption, and neonatal mortality.
• In older animals, the compound can cause liver and pancreatic tumors.
• Researchers at the Johns Hopkins University found PFOA in 100% of 297 serum samples collected in 2004 and 2005 from the umbilical cords of children born in Baltimore. The study also revealed a correlation between the babies’ PFOA levels and decreased birth weight and head circumference.
• Other research has suggested that levels of these chemicals may be impacting the immune systems of bottlenose dolphins, which are believed to have the highest levels reported in any wildlife species

Some other great benefits about using Cast Iron. NO TOXIC FUMES! Cast Iron also…

• Evenly distributes heat: Cast iron creates an even, intense heat that makes it really flexible and effective for all sorts of cooking. That means it helps seal in juices and keeps food moist and delicious.
• Versatile: You can deep fry in it, sauté in it, and bake in it, as it easily goes from stove top to oven. You can sear a steak and bake a pie in the same skillet.
• Inexpensive: Compared to other high-quality pots and pans, cast iron is a great deal, averaging about $25 a piece. One pan can take the place of a large bread pan, soup and stock pot, searing pan, and cornbread pan and griddle.
• Long lasting: Cast iron lasts a really long time, often passed down from one generation to the next. Old and worn pieces can be refurbished with a little scrubbing, making this a great eco-friendly option.
• Naturally non-stick: Once it’s seasoned, cast iron, used correctly, won’t cause foods to stick, and it does not emit the toxic fumes that non-stick pans do.
• Easy to clean: Simply use a stiff brush and hot water. No soap necessary, so you’re using fewer resources. (Soap is not recommended since it erodes the seasoning.)
• Healthy: Emits small amounts of iron into your food, adding needed nutrients that boost energy and help strengthen the immune system. Totally chemical free.
• You can use less oil: A well-seasoned pan is virtually non-stick, which means you can use less oil in your recipes, cutting down on the fat where desired.
• Sturdy: You can use your silverware without fear, since cast iron does not scratch. You can drop it and it won’t be damaged. Cast iron takes abuse and still lasts.
• Emergency-ready: You can use cast iron over any heating source, so even in a natural disaster, you’ve got a way to cook your food even over a fire.
• AND WILL NEVER WARP! ITWIL ALWAYS MAINTAIN ITS SHAPE. Very important in aid in in even heat distribution

Lard versus all those wonderful trans fat products, Cisco, liquid vegetable oils, etc.

Jennifer McLagan points out in her celebrated book, “Fat a misunderstood ingredient”

Lard’s fat is mostly monounsaturated, which is healthier than saturated fat. And even the saturated fat in lard has a neutral effect on blood cholesterol. Not to mention that lard has a higher smoking point than other fats, allowing foods like chicken to absorb less grease when fried in it. And, of course, fat in general has its upsides. The body converts it to fuel, and it helps absorb nutrients, particularly calcium and vitamins.

Jim’s southern style homemade gravy for any poultry and beef

Jim’s southern style homemade gravy for any poultry and beef

The secret is out! Here it is folks. Hate to say I did not invent homemade gravy, someone else did hundreds if not thousands of years ago. However homemade gravy is a little bit of a lost art due to pre-packaged and bottle gravy. If you’re a conscience shopper like myself, you most likely will only spend 50 cents or maybe a buck on a package of instant powdered gravy. If you make it yourself homemade, not only does it taste unreal, but you save the buck!!! Here we go!

Basically what we are doing is making a Roux.

Ingredients:

3\4 cup drippings, chicken or beef depending on what your cooking

1\2 cup wine

1 cup of water

1\2 cup of flower

Sea salt and pepper to taste.

Pinch of Onion and garlic powder

Cast iron skillet well seasoned.

Fist off, this is chicken gravy because the dish I made is a braised cast iron skillet pan seared leg quarters stuffed with apples and lemons seasoned with jerk seasoning and ginger mandarin orange dressing.

After the quarters are well braised on both sides I put all the liquid from the cast iron skillet into a large pan and then added the chicken to bake for an additional 25 minutes. To the pan I added one cup of wine.

Half way through baking the chicken, take out 3\4 cup drippings from the pan and start your gravy by putting the drippings back into the skillet, heat on medium and add the flour and wine stir constantly and then add the water salt and pepper.

Move the heat to high for a moment to get the sauce to begin to boil, stirring the entire time, then bring down heat to a simmer. Add more water if necessary until you get the thickness in the gravy you desire. If the sauce is too loose, just dust it with four to re- thicken.

Stir until there are no lumps in the gravy, let rest on low covered.

Use this same recipe for beef also. (use drippings from the beef) To the beef gravy I will add sautéed mushrooms and onions, truly fantastic!!!!

NOTE FOR MAKING SEAFOOD SAUCE: You can make a delicious seafood shrimp sauce by using he same recipe however for the drippings you would use water that you steam the shrimp in and add 1\2 stick of butter for the oil. Also juice of three lemons and pinch of fresh parsley. This sauce can be used with any seafood dish.

That is it, enjoy!!!!!!

Jim Baugh

Jim Baugh Outdoors TV

Auhor of HOOKED

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Cast Iron Lemon Chicken with Capers and Artichoke.

Cast Iron Lemon Chicken with Capers and Artichoke.

Here is a great cast iron one skillet dish that your family will love. It’s cheap, easy and delicious!

Uncle Bill had Donna and I up for Thanksgiving weekend and as always we all cooked up a storm. Now, this was a great dish that I really loved. Below is the basic recipe however you can change this dish up easy by adding olives, tomatoes, avocados, etc.

Before you get going go ahead and cook up some whole wheat noodles al dente and set aside.

Then get some Chicken breast and pan sear on medium heat in melted butter. Brown off nicely and set aside.

Now, add one cup of white wine, a little more butter and one quarter cup olive oil and a half cup of Parmesan cheese. Slice up three lemons and garlic cloves and place in skillet.

Next add chicken back to skillet along with one half cup of capers and one can of artichokes. Let cook for an additional 10 minutes.

Lastly add the pasta back in the skillet and stir. Let simmer for an additional ten minutes. Then serve.

VARIATIONS: There is a lot you can do with this dish, adding meaty seafood is a great idea such as tuna or shrimp. Also black olives and chunks of feta cheese is great also.

This is a simple dish to prepare that will send you off on culinary cast iron experimentation that you and your family will LOVE!!!!

Thanks Uncle Bill, Baby Page and Donna for such an awesome meal and great company.

For more recipes check out Coastal Couples Recipes. These are exclusive recipes that are hard to find anywhere else. Check it out!!!

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Chow and God Bless.

Jim Baugh
JBO TV

Clam Fritters pan seared in cast iron skillet

“Hey Cherry, you up?”

“Yeah Chowder, been straining all morning. Siphoned up some good grub on the tide change.”

“Your always a foot ahead of me, and you are so pretty Cherry, I really dig ya. Looks like another nice day, very sandy out”.

“Oh no!!!! Chowder..... here comes that rake again, HURRY!!  Dig, Dig, Dig!!!!”

“Oh Cherry my dahlin, looks like they got us this time! They really raked up. I wonder where we will end up”.

“I don’t know, Charlie Tuna told us we could be abducted by those humanoids if we did not bury deep enough, we should of listened!”

“Seems like we have stopped moving around, Say Chowder why don’t you take a peak outside and see where we are.”

“Anything for you Cherry.”

 

“Well, it's dark, but all I see is Darnell's Aunt on a pancake box. Aunt Jasmine?. I don't know........ but I think we are safe.”

“Wait!!!! Oh NOOOOOO ! I see that big black round cast iron humanoid heating device Charlie Tuna warned us about!! I think we are gonna be FRIED Cherry!”

“WELL, Chowder, I think it’s about time we both came out of our shell!!”

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Authentic Eastern Shore Clam Fritter Recipe. FINALLY FOUND!!

Driving north on Rt 13 just of the Chesapeake Bay Bridge Tunnel is the entrance to clam nirvana. The Eastern Shore arguably grows the finest clams in the world and from my experience has proved to be true. Just last night we steamed up 100 with a little drawn butter mixed with white wine and garlic and it was one of the best dinners we ever had.

Since I was maybe 16 years old I have searched for the ultimate clam fritter recipe. I have searched the internet and found a lot of recipes all varying in ingredients and methods of cooking. My personal attempts at making an authentic clam fritter has failed miserably many times. While still tasty, nothing like the original you would find at seafood festivals or a good Eastern Shore seafood joint.

Traveling north I past Cape Charles and to the right I saw Randy and Sandy’s Seafood. There was a flashing “Open “ sign and a miniature lighthouse in the parking lot so I figured I 'd have to pop in.

I struck up a conversation with the owner and his son. Of course I picked up a bag of steamers and just could not get over this delicious smell that was emanating throughout the store. I asked him what was he cooking,

“Authentic clam fritters.” Well the first thing out f my mouth were words that were an attempt to get the recipe. I had just eaten lunch so I did not order one right then. We had a very nice chat then I asked to borrow a screwdriver, and went outside to put on my new license plates for my car I had just registered.

While I was putting on the plates in the parking lot, here comes the owner with a fritter for me to sample. What a nice fellow! Well although I was not hungry, I took a bite and WOW!!!!!! This is the fritter I had always dreamed of. So, I went back inside and thanked him again.

I just figured I had no chance in getting this recipe. We talked about different fritter recipes and how I grew up going to the Urbanna Oyster festival and always loved their fritters as well. The subject of our outdoor show came up and that I really would love to have his recipe. So with a promise that I would post his business address and contact info on line, he gave me his recipe.

The thing is, I did not believe the recipe, it was just too simple!!! Here are the ingredients

Pancake Batter

Onion

Salt and pepper.

That’s it. Sounds simple but believe me you can screw this recipe up big time if you don’t follow EAXCTLY how to do it. Here we go.

First, use chowder clams only!!! If you don’t have Chowder clams, make another dish. The reason is the Chowder clam is large enough to have a nice surface area when chopped to hold together the pancake mix and the extra juice is also needed.

Thinly sliced raw onion. Not sautéed. Chop your onion and clams and place them in a bowl. Add the pancake mix until the mixture is the consistency of pancake batter. (salt and pepper to taste) use NO WATER!

Oil a cast iron skillet and cook the fritters much like you would a pancake.

These are the best I have ever had, ever. If you want a little heat to the mix just add a dash of cayenne pepper. This would make it sort of Cajun style.

My dahlin Donna’s favorite meal is clam fritters with mac and cheese and stewed tomatoes on the side.

I am off now to find some chowder clams and break out the cast iron skillet for tonight’s Saturday Night throw down!

Chowder and Cherry are awaiting stove side!

Jim Baugh

JBO TV

Randy and Sandy’s Seafood

22115 Lankford Hgwy, Rt 13

Cape Charles Virginia

757 331 1688

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