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  • Who Wants Pie?

    Posted by Mike DuBord

    Pecan Pie

    Ingredients

    Dough:

    • 1 1/4 cups all-purpose flour
    • 2 teaspoons sugar
    • 1/8 teaspoon salt
    • 1/2 cup cold butter (1 stick), diced
    • 1 large egg, lightly beaten
    • Flour, for rolling the dough

    Filling:

    • 5 tablespoons unsalted butter
    • 1 cup packed light brown sugar
    • 3/4 cup light corn syrup
    • 1/2 teaspoon fine salt
    • 2 cups chopped toasted pecans
    • 1 to 2 tablespoons bourbon
    • 2 teaspoons pure vanilla extract
    • 3 eggs, lightly beaten

    Directions

    Make the dough by hand: In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.

    Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.

    Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.

    On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.

    Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.

    While the crust is baking make the filling: In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the hot crust.

    Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature.

  • Fall Favorites

    Posted by Mike DuBord

    Sweet Potato Tartlets

    Ingredients

    • 1/2 stick unsalted butter, softened
    • 1 cup brown sugar
    • 2 eggs
    • 1/4 cup whipping cream
    • 1 teaspoons vanilla extract
    • 3 tablespoons all-purpose flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon allspice
    • 1/2 teaspoon freshly grated nutmeg
    • 2 large baked sweet potatoes
    • 3 store-bought rolled up dough
    • Nonstick cooking spray
    • Whipped Cream, for topping

    Directions

    Preheat oven to 350 degrees F.

    In a large bowl, mix together butter and brown sugar until it becomes a sand-like texture. Add eggs and beat with electric mixer. Add whipping cream and vanilla extract; mix until smooth. Add in flour, salt, cinnamon, allspice, and nutmeg.

    Scoop out the inside of the sweet potatoes and transfer them to a medium bowl and mash. Once mashed, add potatoes into the flour mixture and blend with electric mixer.

    Roll out the dough and with tartlet pans, divide the dough into 12 (4-inch) rings. Spray the tartlet pans with nonstick cooking spray and insert dough. Cut off excess dough with a knife.

    With an ice cream scooper, scoop out potato mixture; about 1/4 cup each and place into tartlet pans.

    Bake for 30 minutes. Once cooled, garnish with whipped cream.

     

  • Serve This Up At Your Next Packer Game Get Together

    Posted by Mike DuBord

    Honey Dijon Mustard Pork Loin

    Ingredients

    • 1 (3 to 4-pound) boneless pork loin
    • Salt and freshly cracked black pepper
    • 2 tablespoons white wine vinegar
    • 3/4 cup Dijon mustard
    • 1 tablespoon freshly chopped parsley leaves
    • 1 tablespoon freshly chopped chives
    • 1 tablespoon freshly chopped tarragon leaves
    • 3 tablespoons vegetable oil

    Directions

    Preheat oven to 350 degrees F.

    Season the pork loin with salt and pepper.

    In a small bowl, mix the vinegar, mustard and herbs together. Reserve mustard sauce for pork.

    In a large ovenproof saute pan over medium-high heat, warm the vegetable oil. Sear pork loin on all sides. Brush with mustard sauce and roast in the preheated oven until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 minutes. Remove from oven and let rest for 15 minutes before slicing and serving.

     

  • Grilled Pizza...LOVE IT!

    Posted by Mike DuBord

    Yes, you can grill a pizza

     

    Ingredients

    • 1/2 pound Italian hot sausage
    • 1 large red onion, cut into 1/4-inch thick slices
    • 2 large yellow pepper, cored, seeded and quartered
    • 2 large red pepper, cored, seeded and quartered
    • Olive oil
    • Salt and pepper
    • 1 recipe favorite pizza dough, rolled into 4 (6-inch) rounds
    • 1/2 pound grated fontina cheese
    • 1 cup sheep's milk ricotta
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons chopped fresh oregano
    • Basil Vinaigrette, recipe follows

    Directions

    Preheat a grill.

    Grill the sausage on both sides until golden brown and cooked through, about 10 minutes per side. Brush onions and peppers with the oil and season with salt and pepper. Grill the onions and peppers until soft, about 3 to 4 minutes per side. Remove the sausage from the grill and slice into 1/4-inch thick slices. Remove the onions, separate into rings, and roughly chop. Remove the peppers and slice into 1/8-inch thick slices.

    Heat grill to high. Brush dough with olive oil, season with salt and pepper and grill for 2 to 3 minutes or until golden brown. Turn over and grill for 1 to 2 minutes. Remove from the grill and place on a flat surface.

    Divide the fontina cheese among the 4 pizza rounds. Divide the sausage, onions and peppers over the cheese. Place the pizza on the grill, close the cover and grill until the cheese has melted, about 3 to 4 minutes. To finish in the oven, preheat the oven to 450 degrees F. Place the pizza on sheet pans and bake until the cheese has melted, about 5 to 10 minutes.

    Mix together the ricotta, extra-virgin olive oil, and oregano in a small bowl and season with salt and pepper, to taste. Remove the pizzas from the oven and drizzle with Basil Vinaigrette. Top with dollops of the ricotta cheese mixture and let rest for 5 minutes. Slice and serve.

    Basil Vinaigrette:

    1/2 cup fresh basil leaves

    1/4 cup white wine vinegar

    1 tablespoon honey

    Salt and freshly ground black pepper

    1/2 cup olive oil

    Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.

  • Shrimp Alfredo + A Good Chardonnay = A Whole Lotta Brownie Points!

    Posted by Mike DuBord

    Shrimp Alfredo Primivera

    Ingredients

     

    • 1 Tbsp. olive oil
    • 1 medium onion, chopped
    • 1 large carrot, thinly sliced
    • 1-1/2 cups broccoli florets and/or 1-1/2-inch pieces fresh asparagus
    • 1 medium red bell pepper, thinly sliced
    • 2 cloves garlic, finely chopped
    • 1/2 tsp. salt
    • 1/4 tsp. ground black pepper
    • 1 pint sour cream
    • 1/4 stick butter
    • 7 large shrimp chopped

    Directions

    Heat olive oil and butter in 12-inch nonstick skillet over medium-high heat and cook shrimp, onion and carrot, stirring occasionally, 2 minutes. Add broccoli and red pepper and cook, stirring occasionally, 2 minutes. Stir in garlic, salt and black pepper and cook 30 seconds. Stir in sour cream and bring to a simmer over med heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Serve over hot linguine and garnish, if desired, with chopped fresh basil.

     

  • The Best Appetizer EVER!

    Posted by Mike DuBord

    The Best Appetizer I've Ever Created!

    Philly Cheese Steak Egg Rolls

    Ingredients

    • Canola oil, for frying
    • 2 eggs
    • 2 tablespoons milk
    • 2 tablespoons olive oil
    • 1 small red onion, thinly sliced
    • 1 small red bell pepper, thinly sliced
    • 1 small green bell pepper, thinly sliced
    • 1 pound roast beef, thinly sliced
    • 16 ounces pepper jack cheese, shredded
    • 8 egg roll skins

    Directions

    Preheat oil to 350 degrees F in medium saucepan. Fill with enough oil that egg rolls will not rest on the bottom of pan. Mix egg and milk together, in a small bowl, for egg wash.

     

    In medium saute pan over medium heat add olive oil, onion, and peppers. Sweat vegetables until slightly softened, about 2 minutes. Add roast beef and saute until onions are translucent, about 5 minutes more. Add cheese and mix thoroughly, until cheese begins to melt. Remove from heat, strain in a fine mesh sieve to remove excess moisture, and let cool.

     

    Divide cooled mixture into 8 equal parts. Place mixture in center of each egg roll skin. Fold in side corners and roll, sealing edges with egg wash. Submerge egg rolls in oil and fry, making sure the rolls do not touch the sides or the bottom of the pan. Fry in batches, to avoid over-crowding. until golden brown. Remove egg rolls to paper towels to blot excess oil. Cut egg rolls on bias, place on a serving platter and serve hot

  • Mike's Catch Of The Day

    Posted by Mike DuBord

    Smoked Catfish

     

    Ingredients

    • 1 quart buttermilk
    • 2 tablespoons hot sauce
    • 4 large catfish fillets
    • 2 teaspoons dried oregano
    • 1 teaspoons dehydrated lemon peel
    • 1 teaspoon kosher salt
    • 1/2 teaspoon ground black pepper
    • Olive oil

    Directions

     

    Combine the buttermilk and hot sauce in a 13 by 9-inch casserole dish. Add catfish fillets and cover with plastic wrap and refrigerate for 1 hour. After 1 hour, remove the catfish from the refrigerator and pat dry with paper towels.

     

    Set up your grill for indirect heat at a medium-low temperature, about 275 degrees F.

     

    Mix together the oregano, lemon peel and salt, pepper, in a small bowl. Lightly coat the fish with olive oil and sprinkle the seasoning evenly over the catfish fillets.

     

    Put the catfish on the grill away from the hot coals. Smoke the catfish until it is fully cooked through and golden brown, about for 45 minutes. Remove the fish from the grill to a serving platter and serve with the Orange Dill Cream Sauce.

      Creamy Orange Dill Sauce:

    • 2/3 cup plain yogurt
    • 2/3 cup sour cream
    • 2 tablespoons orange juice
    • 1 teaspoon cayenne pepper
    • 1 clove garlic, finely chopped
    • 1 tablespoon finely chopped green onion
    • 1 tablespoon finely chopped parsley
    • 1 tablespoon finely chopped dill
    • Dash hot sauce
    • Salt and freshly ground black pepper

    Add all the ingredients to a serving bowl and serve with the smoked catfish.

  • Traditional Turkey? I Think Not.

    Posted by Mike DuBord

    Butterflied Turkey With Yucatan Rub

     

    Ingredients

    Turkey:

    • 1 gallon water
    • 2 cups kosher salt
    • 1 cup firmly packed light brown sugar
    • 1 (8 to 10-pound) turkey, butterflied (back and breast bone removed by your butcher)

    Rub:

    • 1/2 cup annatto paste (see ShopSmart, below)
    • 8 cloves garlic, peeled and smashed
    • 3 tablespoons dried oregano, preferably Mexican
    • 1 1/2 teaspoons ground coriander
    • 1 1/2 teaspoons freshly ground black pepper
    • 3/4 teaspoon kosher salt
    • 1/4 teaspoon ground allspice
    • Juice of 3 limes (a scant 1/2 cup)
    • Juice of 1 orange (about 1/3 cup)
    • 3 tablespoons extra-virgin olive oil

    Directions

    For the turkey: The day before serving, heat 3 quarts of the water with salt and sugar in a large pan, stirring to dissolve salt and sugar. Remove from heat, add remaining 1 quart cold water, and stir. Set brine aside to cool to room temperature.

    Put turkey in a large container and cover with the brine. Cover and refrigerate for 4 to 5 hours. (If you want to brine the turkey overnight, use half the amount of salt and sugar.)

    For rub: Crumble annatto paste into a food processor and blend with the garlic, oregano, coriander, black pepper, salt, and allspice. Add the fruit juices and the olive oil and process to make a pasty sauce. Drain and pat the turkey very dry. Smear the rub all over the bird. Cover and refrigerate overnight.

    Prepare an outdoor grill with a large medium-heat fire for direct and indirect grilling. Position a drip pan under the grate on indirect side of the grill.

    Place turkey, breast side up, over the drip pan and grill, covered, until meat is cooked about halfway through, about 50 minutes. Turn and cook until an instant-read thermometer inserted in the thigh registers 170 degrees F, about 50 minutes more. Move turkey to direct heat and rotate to evenly brown the skin in the last 10 minutes of cooking. Transfer to a carving board, cover, and let rest 10 minutes before carving.

    Shopsmart: Annatto paste is a Mexican flavoring composed of ground annatto, or achiote, seeds mixed with herbs-usually oregano-and spices. The rust-color paste is then pressed into a compact brick. Look for it in the Hispanic section of your grocery.

    Cook's Note: The turkey can be grilled as soon as it's rubbed with the spice paste, and it will be great. But if you have time, let it marinate-it will be awesome.

  • Have Rum, Will Travel...To The Kitchen Table

    Posted by Mike DuBord

    Mojito Chicken

     

    Ingredients

    • 1 (2 1/2 to 3-pound) chicken
    • 2 tablespoons garlic powder
    • 1 tablespoon onion powder
    • 1/4 teaspoon ground cumin
    • 1 tablespoon dried oregano
    • 2 tablespoons kosher salt
    • 1 tablespoon freshly ground black pepper
    • 1 teaspoon paprika
    • Marinade, recipe follows
    • 4 tablespoons extra-virgin olive oil
    • Mojito Glaze, recipe follows

    Directions

    Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.

     

    Preheat oven to 300 degrees F.

     

    Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes.

     

    In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour.

     

    Remove chicken from marinade and shake off excess marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra- virgin olive oil. When oil is hot, place chicken skin side down and sear.

     

    When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F. on an instant-read thermometer.

     

    Remove the chicken from oven and brush with Mojito Glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut and serve immediately with more glaze on the side.

    Marinade:

    • 1 cup orange juice
    • 2 limes, juiced
    • 1/4 cup white wine vinegar
    • 1/4 cup extra-virgin olive oil
    • 1 tablespoon sliced garlic
    • 1/4 cup dark rum

    Combine all ingredients in mixing bowl.

    Mojito Glaze:

    • 1/2 cup dark rum
    • 1/2 cup chicken broth
    • 1 tablespoon brown sugar
    • 3 tablespoons cold water
    • 1 tablespoon cornstarch
    • 1/4 cup chopped mint leaves
    • Salt and freshly ground black pepper

    In medium sauce pot, place rum, chicken broth and brown sugar. Reduce by 1/3 over high heat. In a small mixing bowl, whisk together water and cornstarch. When rum mixture is reduced, add cornstarch mixture slowly to simmering liquid and whisk for 3 minutes, until 50 percent thicker. Keep in mind that you might not need all of it. When glaze is at desired thickness, add mint leaves and transfer to small bowl. Season with salt and pepper, to taste.

  • Snack Time!

    Posted by Mike DuBord

    BBQ Pulled Pork Bruschetta

     

    • Olive oil

    • 2 tablespoons butter

    • 1½ pounds onion, sliced

    • 1 loaf French bread, sliced on into ½-inch slices

    • 2 cloves garlic, smashed

    • Salt and freshly ground black pepper

    • ½ pound pulled pork

    • Barbecue sauce

    • Chives, sliced for garnish

    • Directions

    • Preheat the grill to high.

    • For Onions:

    • In a large saute pan over medium heat, add 2 tablespoons olive oil and butter to melt. Add the onions and saute, stirring constantly, until the onions are deep brown in color, about 20 minutes.

    • For Bruschetta:

    • Brush the bread slices with olive oil. Rub the garlic clove on the bread and season with salt and pepper. Place on the grill in a single layer and cook until golden and crisp then repeat on the other side. Remove from grill and let cool slightly.

    • To Serve:

    • Top each piece of toast with a heaping spoonful of pork. Top with a spoonful of onions. Place a dollop of barbecue sauce on top of the bruschetta and garnish with chives.

  • Mama Mia! It's Wine Time

    Posted by Mike DuBord

    Traditional Sangria

     

    Ingredients

    • 2 bottles chilled dry red wine, like Rioja
    • 1 cup brandy
    • 1 cup orange juice
    • 1/4 cup superfine granulated sugar
    • 2 oranges, cut into thin rounds
    • 2 Meyer lemons, cut into thin rounds
    • 3 Key limes, cut into thin rounds
    • 2 apples, cored and cut into 1/2-inch chunks
    • 2 cups cold club soda

    Directions

    In a large pot or bowl, combine the wine, brandy, orange juice, and sugar and stir until the sugar dissolves. Add the orange, lemon, and lime slices, the apples and refrigerate until well chilled, about 1 hour. Remove from the refrigerator and add the soda. Serve in glasses over ice.