Mexican Bell Pepper Shakshuka with Habanero Cheddar Cheese, Cilantro Whipped Feta, + Garlic Rubbed Grilled Bread

I've been bad again, I promised I would do a better job blogging, but I have miserably failed. This portion on my life has been complete rock bottom, and I just can't seem to wrap my head around all of the issues. Bur what I do know, is that when I'm down in the dumps or sad, cooking and baking is my go-to stress reliever. And now that it is pretty much springtime, that means it's time to celebrate my favorite day (and meal) of the week... BRUNCH!! We were feeling extra adventurous and decided to make the new foodie-media darling, Shakshuka. Essentially, it is a dish with you stew tomatoes, spices, herbs, and peppers to create an extra potent sauce. I decided it would be cool to do it with a Mexican twist to it by using mainly bell peppers + onion with just a bit of my homemade brown butter tomato sauce. Besides the whole pure gold of runny yolk braised in a spicy bell pepper sauce, there are two different types of cheese... shredded habanero cheddar + cilantro whipped feta. The cheese serve as a vessel to hold the eggs in their "craters", so that the egg white doesn't run everywhere. But with my Shakshuka being influence by Mexican flavors, I kicked up the bell pepper sauce with some cumin, coriander, cayenne, paprika, bay leaves, thyme, oregano, and cilantro. Between the char on the veggies and the smokey spices, you really get that authentic Spanish style flavor. And y'know that lovable characteristic of sopping up the broth at the bottom of a bowl of mussels... well this has that too! You have to get some good, hearty, thick-cut bread, which you then fry or grill and rub-a-dub-dub a garlic clove all over the sides of the slices (just for that little bite on your tastebuds). I mean honestly, there is literally nothing more satisfying than a crunchy piece of bread dipped into a luscious, runny egg yolk, and then scooped up with some melty cheese and charred peppers. And can you believe it... THIS DISH IS VEGETARIAN, that never happens here on H+H. Trust me on this though, you won't miss the meat one bit because it is that satisfying and fulfilling. So, give this recipe a whirl, whether it's for breakfast, brunch, lunch, and/or dinner. You seriously won't regret it!! Enjoy :)

beautiful peppers + onions

bell pepper shakshuka with wells filled with habanero cheddar

next up... cilantro whipped feta

crack dem eggz in the cheesy craters

season with salt + peppa, y'all

bake it + enjoy the heck outta it

oh snap, bread sopping is my favorite pastime

it's like brunch bruschetta. 

drip. drip. drop.

that's one sunny yolk.

what dreams are made of.

For the Bell Pepper Shakshuka:

¼C Canola Oil

4 Bell Peppers (we used one red, orange, yellow, and green), Cut into Strips

2 Jalapenos, Seeded + Cut into Strips

2 Red Onions, Sliced

4T Dark Brown Sugar

4 Large Cloves of Garlic, Sliced

½C Homemade Brown Butter Heirloom Tomato Sauce

4T Unsalted Butter

1t Cumin, Coriander, Paprika, + Red Pepper Flakes

¼t Cayenne

1T Dried Oregano

3 Bay Leaves

3 Sprigs of Fresh Thyme

Sea Salt + Fresh Cracked Pepper, To Taste

For the Cilantro Whipped Feta:

8oz Feta Cheese, Crumbled + Room Temperature

4oz Whipped Cream Cheese

3-4T Fresh Cilantro, Minced

Sea Salt + Fresh Cracked Pepper, To Taste

For the Mexican Bell Pepper Shakshuka:

Hot Sautéed Bell Pepper Shakshuka Mixture

1C Habanero Cheddar Cheese, Shredded

Prepared Cilantro Whipped Feta

6 Medium Eggs

1T Fresh Cilantro + 1T Fresh Parsley, Minced

Verde Hot Sauce, For Topping

Grilled Sourdough Bread (that has been rubbed with a clove of garlic while it’s still hot)

Directions:

1. For the Cilantro Whipped Feta: Add crumbled feta to a food processor and pulse until small crumbs remain. Add in whipped cream cheese and puree for about 5 minutes, scraping down the sides occasionally, until the feta is super creamy. Remove from the food processor and place into a bowl and fold in the minced cilantro and a pinch of salt + pepper. Set aside until you are ready to use.

2. For the Mexican Bell Pepper Shakshuka: Heat a wok over high heat until it is just about to start smoking. Add in the canola oil and throw in the sliced bell peppers, jalapeno, red onions, and brown sugar. Cook the peppers until slightly soft while having a good char on them. This will take about 10 minutes or so. Toss in the garlic and sautéed for 2-3 minutes. Next, get out your cast iron skillet and bring it up to medium-low heat, adding in the butter until it is completely melted. Move the charred peppers and onions to the warmed cast iron. Stir in some of my homemade brown butter heirloom cherry tomato sauce, all of the spices, and herbs. Season with kosher salt and fresh cracked pepper to taste. Simmer this Shakshuka mixture for about 10 minutes, or until everything has started to thicken. Taste and adjust the seasoning as this dish is meant to be potent and flavorful. Remove the bay leaves after the cooking time has elapsed.

3. Preheat the oven to 375 degrees.

4. Assembling the Shakshuka: Using a spoon, create 6 wells in the Shakshuka bell pepper mixture. Next, sprinkle in a small handful of the shredded habanero cheddar, followed by a spoonful of the cilantro whipped feta on top of the shredded cheese. These two components will help “cradle” the eggs, so that they will not spread out and cover all of the Shakshuka sauce. Crack one egg into each of one of the holes, and finally sprinkle with kosher and fresh cracked pepper on top of each egg.

5. Baking the Shakshuka: Place the Shakshuka into your preheated oven. Bake the Shakshuka until the egg whites have solidified, but the yolk remains runny. This should take about 10-15 minutes, depending on the heat of your oven and how big the eggs are. But, just keep an eye on them if it has passed the 10 minutes because this is all about the runny yolks, folks.

6. Finishing the Bell Pepper Shakshuka: Remove the cast iron skillet from the oven and garnish with a sprinkle of fresh minced cilantro and parsley. Drizzle on some of the Verde hot sauce.

7. Serve the Bell Pepper Shakshuka with garlic rubbed, grilled bread for mopping!

Pan Fried Italian Sausages with Charred Peppers + Onions on a bed of Creamy Parmesan Polenta

Pan Fried Italian Sausages with Charred Peppers + Onions on a bed of Creamy Parmesan Polenta

This is a dish I have never made before, seeing that it's an Italian staple, and I'm not the biggest fan for Italian food, it makes perfect sense that I wouldn't concoct a recipe for Sausage with Peppers + Onions. But, guess what... we all loved it, even me!! We're huge sausage people over here... any kind, any brand, any flavor... you name it, we want it. I especially love Al Fresco's Chicken Sausage; I decided that the best choice would be their Sweet Italian Style. But really, you could sub in any kind of Italian sausage, even a spicy one if you so please. It really doesn't matter what you end up using, as long as they are cooked up perfectly until they are golden brown, slightly charred, and crisped on the outside. The pan fried sausages are nestled on top of a bed of creamy parmesan polenta and charred peppers + onions. So let's start with the polenta first because who doesn't want extra cheesy polenta to chow down? These are perfectly seasoned in every which way and they are a cinch to make! Although the consist of mainly freshly grated parmesan, I wanted to add some shredded fontina to balance out the flavor and give them that little extra boost of cheese flavor! I'm tellin' y'all, every single one of us was moaning and groaning over this polenta... it was that good. I can't wait to use it in more of my recipes in the future, so keep that in your back pocket. Next, come the charred peppers + onions. I tried to used as many colors as I could get my hands on, so I grabbed 2 red onions, 1 red bell pepper, 1 orange bell pepper, 1 yellow bell pepper, and 1 green bell pepper. Now if you hate red onions, you can switch out another type of onion instead. If you can't find all four colors of bell peppers, just use what your local grocery store is carrying. No biggie! I have a somewhat strange, unorthodox method to cooking and charring the peppers + onions, so hear me out. I begin by sautéing them in some butter and olive oil, and then braise them in a sweetened red wine + red wine vinegar mixture. While they are cooking and the liquid is reducing, it is important that you keep an out on the veggies because you want them still quite crunchy before the next step. Now, here's where it might get weird for some of y'all. I like to pour the whole put into a strainer (placed over the sink) and allow all of the braising liquid to drip off. I even use some paper towels to dry them as much as I can before it's second stage of cooking. Don't worry though, your peppers will still have plenty of flavor; this step is important because you need dried veggies in order to get all of those wonderful charred edges. Secondly, you gotta have a dry cast iron skillet because that is how you achieve the blackening phase. So, put that sucker on high heat and add the dried peppers + onions in the screamin' hot pan and add in the minced garlic, Italian seasoning, a pinch of sugar, crushed red pepper flakes, kosher salt, and fresh cracked pepper. Toss to combine the vegetables with all of the seasonings, and once they have reached an al dente texture and a charred exterior, throw in some fresh mixed herbs for a little fresh bite. Now all that's left of the recipe is to begin assembling. I like to serve this in bowls, starting with a few big ladles of the cream parmesan polenta and some more freshly grated parmesan for good measure. Then you make a mound of your charred peppers + onions, so that your pan fried Italian sausages have a bed to rest on. We decided that we wanted a sweet + spicy dish, so we drizzled some white balsamic reduction over the top and garnished it with a sprinkling of dried red pepper flakes and fresh mixed herbs (think basil, parsley, chives, and oregano) to finish off the dish. This is a great weekday or Sunday supper, and also, a perfect hearty meal for this time of the year!! Enjoy :)

For the Pan Fried Italian Sausages:

8 Italian Sausage Links (We love Al Fresco’s Sweet Italian Style Chicken Sausage)

2T Unsalted Butter + 1T EVOO

For the Charred Peppers + Onions:

2T Unsalted Butter + 2T EVOO

1-2 Red Onions, Sliced (we like a lot of onion, so we used two)

4 Bell Peppers, Sliced into Strips (we used 1 of each color: red, orange, yellow, + green)

¼C Red Wine + ½C Red Wine Vinegar

1-2T Light Brown Sugar

4 Garlic Cloves, Minced

2t Italian Seasoning

A Heavy Pinch of Sugar ( to help the blackening process)

½-1t of Crushed Red Pepper Flakes (depending on how hot you like it)

Fleur de Sel + Fresh Cracked Pepper, To Taste

1-2T Mixed Fresh Herbs (we used basil, parsley, chives, andR

4C Unsalted Chicken Stock (homemade or store-bought)

2 Large Cloves of Garlic, Minced

1C Stone-Ground Cornmeal

1T Kosher Salt + 1t Fresh Cracked Pepper

1C Freshly Grated Parmesan

4oz Fontina Cheese, Shredded

¼C Crème Fraiche

4T Unsalted Butter

¼-½C Heavy Cream or Milk (to thin it out to your desired thickness) 

1-2T Mixed Fresh Herbs (we used basil, parsley, chives, + oregano)   

For the Sausage + Peppers with Parmesan Polenta:

Prepared Parmesan Polenta

Freshly Grated Parmesan, For Garnishing

Prepared Charred Peppers + Onions

Pan Fried Italian Sausages, Browned + Crisped

Homemade or Store-Bought White Balsamic Reduction, For Drizzling

Mixed Fresh Herbs, For Garnishing (same mixture of herbs used above)

Directions:

1. For the Pan Fried Italian Sausages: Melt the butter and EVOO in a cast iron skillet over medium-high heat, and then add in half of the sausages. Brown on all sides, about 8-12 minutes total, until they are golden brown yet slightly blackened in color. Remove the crisped sausages from the pan onto a plate and cover them with aluminum foil so that they stay warm while you cook the remaining half of the sausages (by following the same process as before). Make sure to keep them warm until you are ready to serve the dish.

2. For the Charred Peppers + Onions: In a large skillet, over high heat, melt together the butter and EVOO. Add in the red onion and multicolored pepper slices. Toss to coat them in the oil, along with some kosher salt and fresh cracked pepper, and sauté for about 5-10 minutes. Pour in the red wine and red wine vinegar to deglaze the pan. Add in the brown sugar and cook for a few more minutes until the wine has reduced by half. Get a large strainer and place it over your sink, pour the red wine braised peppers + onions into the strainer, so that all of the excess liquid is removed. Once all the liquid has dripped off, get a few pieces of paper towels and dry the peppers + onions are completely dried off. This is an important step because it will help you to obtain a perfect char (also make sure to completely wipe out all remaining liquid/moisture/butter/oil from the pan). With the skillet still on high heat, return the dried peppers + onions to the wiped down pan and let them vegetables char, making sure to stir them around for even browning. You want your peppers to be al dente in texture and blackened on the edges for color (so, make sure your pan is completely dry to obtain this component of the recipe). Add in the minced garlic, Italian seasoning, a heavy pinch of sugar, crushed red pepper flakes, and salt + pepper to taste. Cook again, while tossing to combine the seasonings with vegetables, for a minute or two, making sure that the minced garlic doesn’t burn. Once the peppers + onions are done, do a quick taste test and add in any necessary seasoning to your preferred taste (for example: kosher salt, fresh cracked pepper, crushed red pepper flakes, and/or sugar). After you have done the taste test and love the flavor, stir in the fresh herbs and keep this mixture ready until you are ready to assemble.

3. For the Creamy Parmesan Polenta: In a large pot, pour in the chicken stock and add in the minced garlic. Cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon and add in the kosher salt and fresh cracked pepper. Simmer, while stirring constantly, for 10-12 minutes or until they are thick. Be sure the scrape the bottom of the pan thoroughly while you’re stirring. Move the pan off the heat and mix in the freshly grated Parmesan, shredded fontina cheese, crème fraiche, butter, and fresh herbs. If this mixture becomes to thick (either by overcooking or allowing it to sit too long), stir in some of the heavy cream/milk to loosen it again. Taste for seasonings and serve it immediately.

4. Assembling the Dish: Ladle some of the Creamy Parmesan Polenta into the bottom of a serving bowl and freshly grate some more Parmesan over of the polenta. Using a spoon or tongs, make a mound of the charred peppers + onions on top of the polenta. Place two links of pan fried Italian sausages (per bowl, per person) in the middle of the vegetable bed and drizzle the surface of the dish with a little bit of the white balsamic reduction (this is optional, but we like the sweetness of the reduction against the saltiness of the polenta). Garnish with fresh mixed herbs and enjoy while it’s still hot!!

Spicy Barbecue Bucatini with Caramelized Red Onions, Pulled Pork, + Smoked Cheddar Cheese

 

I realize that the recipe I am posting today sounds a little bit off and a little bit crazy, but doesn't some things that are called crazy, some of the best stuff? A lot of you pasta fanatics/lovers of food will turn your nose up or scoff at me for mixing Southern BBQ or Italian, but y'all, it totally works. Better yet, it is easy-peasy and the perfect meal to use leftover pork or any kind of BBQ meat (smoked chicken, brisket, etc). I started off by using some Bucatini Pasta, it's like spaghetti, but like on steroids. It is a little bit thicker, but the glorious part, by far, is that it has a hole through the middle. This is beneficial for many, many reasons, but mainly it rocks because the pasta sauce goes into the center and with every bite, you get the perfect ratio of pasta to sauce. Um, yum. But it's not just like you are going to throw in a pound of pasta, a shit ton of pork, and a bottle of BBQ sauce, it's more complex than that. I started off by caramelizing sliced red onions, which gives the pasta a nice, unctuous bite to the entire dish. The flavor is then boosted with other aromatics like fresh garlic and green onions before it is mellowed out with some crushed San Marzano tomatoes + tomato paste. After that mixture cooks down, it is then when you stir in your favorite BBQ sauce and some seasonings, to finish it off. I wouldn't recommend using any vinegar based sauces (like a North Carolina style) because the flavor might be slightly astringent and sinus-burning, so go with a sauce that is on the sweeter side because with the addition of the tomatoes, it will be much yummier. Now my Mountain Man + I obviously like to bring the heat when it comes to any recipe we make, so I added in one of my favorite condiments, Candied Jalapenos. These are literally the best little morsels you will ever put in your mouth... I know I've said that time + time again, but it is oh-so-true. Not only is this an easy leftover meal, but you can really make it all in just ONE pot, which doesn't happen around this joint often. SO TAKE ADVANTAGE OF IT :) Once you've finished the Barbecue Bucatini, place it into a serving bowl, drizzle it with some extra BBQ sauce, top it with a blanket of smoked cheddar cheese, fresh cilantro, and a few extra candied jalapeno rounds... and dinner is served!! I hope y'all enjoy it as much as our whole family did :)

For the Barbecue Bucatini:

1lb Bucatini Noodles (or spaghetti noodles if you can’t find those)

4T Unsalted Butter

2 Red Onions, Thinly Sliced

1lb Pulled Pork

6 Cloves of Garlic, Finely Diced

1 Bunch of Green Onions, Sliced

8oz Whole, Peeled San Marzano Tomatoes (crushed into smaller pieces by hand or diced)

3T Tomato Paste

¼C Candied Jalapenos, Finely Diced in a Food Processor (almost to a puree)

2-3C Homemade BBQ Sauce (or you can substitute in your favorite store-bought sauce)

½t Red Pepper Flakes

¼C Minced Fresh Cilantro, Divided (half will be put into the pasta, half will be used to garnished)

Smoked Cheddar Cheese, For Garnishing

Whole Candied Jalapenos, For Garnishing

BBQ Sauce, For Drizzling

Kosher Salt + Fresh Cracked Pepper, To Taste

Directions:

1. For the Pasta: In a large stockpot, bring water to a boil, making sure to add a good bit of salt to the water and a touch of olive oil. Cook the noodles according the package until they reach al dente. Strain the pasta and let them sit while you make the remainder of the dish.

2. Beginning the Dish: In the same stockpot that used to cook the pasta, add the 4T of butter and melt over medium heat. Add in the sliced red onions and a heavy sprinkling of kosher salt, and caramelize them for about 15-20 minutes, stirring constantly, so that they do not burn. Once they have caramelized, add in the garlic and cook for just a minute or two, and then toss in the pulled pork and green onions. Sautee these ingredients for about 5 minutes before adding in the crushed San Marzano tomatoes, tomato paste, candied jalapenos, BBQ sauce, and red pepper flakes. Let these flavors meld by simmering them on low-medium heat for about 10-15 minutes.

3. Finishing the Dish: After everything has cooked down, it’s time to add in the cooked Bucatini noodles into the pork + onions mixture, and toss to combine everything together. Add in the fresh cilantro and any salt & pepper to taste if it is needed.

4. Serving the Dish: Place the finished pasta dish into a bowl and garnish with a drizzle of a extra BBQ sauce, a mound of shredded smoked cheddar cheese, and a sprinkling of cilantro. If you want to make it extra spicy, you can top it with extra candied jalapenos. Eat it while it’s still hot! 

Herbed, Roasted Chicken Salad Fresh Raspberries, Crumbled Gorgonzola, Praline Pecans, Chopped Fuji Apple, Shaved Red Onion, Spring Lettuce Mix, + Creamy Poppy Seed Dressing

Springtime is quickly approaching the South, y'all. This can only mean that I can enjoy the weather outside on our porch for hours on end, go to the local farmer's market, and make yummy meals that are so fresh that they don't weigh you down. It's truly a gorgeous sight to see when all of Buckhead's flowers begin to bloom and I can actually enjoy it with the top down of my convertible. So when we went to the grocery store yesterday, we were craving something light and refreshing, and ultimately a salad is what we decided on. It begins with herbed, roasted chicken that is unbelievably moist. The rest of the recipe is easy-peasy. You just add all of the ingredients into a large salad bowl and toss it together. I love the balance of flavor that you get when adding fruit and cheese... one is slightly acidic + sweet while the other is creamy + salty. Raspberries and Gorgonzola just seems to be a match made in heaven, quite honestly. And hey, all cheese pairs beautifully with apples as well. But the other ingredients play their part as well, the thinly shaved red onion gives the dish a pop, the praline pecans give it some crunch, and the spring lettuce mix just soaks all of that goodness up. I love to pair creamy poppy seed dressing with any kind of fruit salad, so I made a classic recipe that is boosted up with some garlic, lemon zest, and white balsamic reduction. Really all you have to do is toss the salad together and enjoy :)

For the Herbed, Roasted Chicken:

2 Skin-On, Bone-In Chicken Breasts

2T Dried Herbs (we used a mixture of basil, thyme, oregano, & cilantro)

2T Olive Oil

Salt & Pepper, To Taste

2-3T White Balsamic Reduction

¼C Fresh Herbs (we used a mixture of basil, thyme, parsley, & oregano

¼t Dried Red Pepper Flakes

For the Creamy Poppy Seed Dressing:

¾C Mayo

¼C Buttermilk or Heavy Cream (you can add a little more or a little less if you want it thicker)

3T White Balsamic Reduction

6T Sugar

8t Apple Cider Vinegar

1 Lemon, Zested

1 Garlic Clove, Finely Grated using a Microplane

4t Poppy Seeds

Kosher Salt + Fresh Cracked Pepper, To Taste

For the Salad:

Prepared Herbed Roasted Chicken, Pulled into Pieces

6oz Spring Lettuce Mix

8oz Fresh Raspberries

1C Praline Pecans (roughly chopped)

½C Crumbled Gorgonzola

½ of a Red Onion, Thinly Shaved or Sliced

1 Fuji Apple, Diced

Prepared Poppy Seed Dressing

Directions:

1. Preheat the oven to 350 degrees and line a baking sheet with tinfoil and spray with Pam.

2. For the Herbed, Roasted Chicken: Start off by washing and drying the chicken breasts and then toss them in the mixed dried herbs, olive oil, salt, and pepper. Roast the chicken breasts in the prepared pan in the oven at 350 degrees for 35-45 minutes. Once they have cooled, discard the skin, remove the meat from the bones, and pull the chicken into bite size pieces by hand. Place the pulled chicken into a small mixing bowl and toss it with the white balsamic reduction, fresh herbs, and dried red pepper flakes. Season it to taste with more salt and pepper if needed. Set the chicken aside while you assemble the salad.

3. For the Creamy Poppy Seed Dressing: Put the mayo into a mixing bowl and whisk until it is smooth with no lumps remaining. Slowly drizzle in the milk, whisking to combine; until you have reached you desired thickness. Finely grate a lemon for its’ zest and a large clove of garlic using a Microplane, and add it into the mayo mixture. Stir in the remaining ingredients and season to your liking. Set aside while you make the salad.

4. For the Salad: In a large salad bowl, add in the spring mix, fresh raspberries, chopped praline pecans, crumbled Gorgonzola, shaved red onion, diced Fuji apple, and herbed roasted chicken. Toss those ingredients together until they are evenly distributed throughout the spring lettuce mix. Lastly you can either add the dressing, and then coat the entire salad with the dressing or you can serve the salads individually and drizzle the dressing over the top of each portion.