Dead to the Last Drop (47 page)

Step 2—Bake and baste:
Preheat oven to 350°F. Place your prepared pan of chicken pieces in the middle rack of your oven. After 15 minutes, remove the pan and generously brush the prepared coffee glaze on top of each chicken piece. After another 15 minutes (at the 30-minute mark), flip each piece (so that the skin side is down) and glaze the unglazed side of the chicken. Bake for another 15 minutes. Flip the chicken pieces one last time so that skin side is up again and generously brush on a final coat of glaze. Return the chicken to your oven for another 20 to 25 minutes. Total cooking time is a little over 60 minutes.

Note on cooking time:
If you are baking chicken breasts, which are bigger and thicker than thighs, you will need to add 10 to 15 minutes to the
cooking time. For smaller pieces, such as wings, the cooking time should be shortened by 10 to 15 minutes.

To cook on your grill:

Step 1—Roll chicken pieces
in vegetable oil and shake off excess. You want a nice, light coating. Sprinkle salt on all sides. If you are using a charcoal grill, you must create a cool area where there are fewer coals.

Step 2—Lay the chicken pieces skin side down
on the hot side and grill for 5 to 10 minutes, depending on how hot the grill is (you do not want the chicken to burn). Once you have a good sear on one side, move the chicken pieces to the cool part of the grill (if you are using a gas grill, lower the heat to medium low). Cover and cook for 20 to 30 minutes.

Step 3—Turn the chicken pieces over and baste
them with the coffee glaze. Cover again and allow to cook for another 20 to 30 minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 20 to 30 minutes.

Finishing zap:
Here’s a quick and easy cheat to make sure your chicken is cooked through: Remove cooked and glazed chicken from grill and place in a microwave on high for 1 to 3 minutes. Then return the chicken to
the hot part
of the grill for another 3 minutes. This should take the meat to 165°F, and keep the seared skin nice and crispy.

Luther’s Cheddar-Corn Spoon Bread

Spoon bread has its roots in a native American dish called subpawn, a type of cornmeal porridge. English colonists added eggs and milk to enrich the dish. Luther Bell built on the old, traditional recipe to create a more modern dinner side dish. Full of cheddar and corn flavor, this corn bread soufflé is easy to cook yet makes an impressive comfort-food side dish for fall dinners, especially roast chicken or turkey. Clare Cosi finds it hard to stop eating this one. May you, too, eat with Great American Joy!

Yield Note: This recipe is perfect for a 1½-quart casserole dish. In a pinch, however, you can use an 8-inch-square pan. Whatever you use, be sure it is well greased with butter or cooking spray to prevent sticking. For a larger batch, double the amount of ingredients and use a 2½-quart casserole dish or a 9-by-9-by-2-inch pan. Cooking time may be a bit longer for a larger casserole; check for doneness as indicated in the recipe.

2 cups sweet corn kernels (if using frozen, no need to thaw)

4 tablespoons melted butter

1 tablespoon white, granulated sugar

1 teaspoon table salt or finely ground sea salt

⅛ teaspoon ground white pepper (white looks better, but black will work)

1 pinch of cayenne pepper

1½ cups milk, whole or low fat (1% or 2%, not skim)

½ cup water

¾ cup cornmeal (yellow or white)

2 eggs

2 cups shredded mild cheddar cheese, yellow or white

2 teaspoons baking powder

Optional flavor additions: ¼ cup crumbled bacon; ¼ cup chopped roasted red and/or green peppers; ¼ cup finely chopped, lightly grilled sweet onions*

First preheat your oven to 350°F. Into a medium-sized saucepan, place the corn kernels (still frozen is fine) and butter, warm over medium heat, stirring while butter melts. Add the sugar, salt, white pepper, and cayenne pepper and stir to blend the flavors. Add the milk, water, and cornmeal. Cook and stir this mixture over medium heat for 2 to 3 minutes, until mixture thickens and resembles porridge.

IMPORTANT: Remove from heat and allow the mixture to cool off for at least 10 minutes before whisking in the eggs, cheese, and baking powder. Transfer immediately to a well-greased 1½-quart casserole dish. Bake in the preheated oven for 40 to 50 minutes (depending on oven). When the spoon
bread is set on top (no longer liquid and jiggling) and slightly browned, it’s finished cooking. As the name implies, spoon the bread pudding onto plates right from the baking dish and . . . eat with joy!

Reheating note:
When Luther reheats this casserole, he often sprinkles extra cheddar cheese on top. It’s amazing!

*If you’d like to add more vegetable flavors, such as chopped sweet onions and/or peppers, begin by sautéing them in the saucepan. Once they’ve cooked up, use the same pan to begin building the recipe, adding the corn, butter, milk, and so on.

Luther’s Bourbon Hot Dog Bites

After Abby’s spectacular debut and the greenroom party, the after-hours crowd rolled back down to the Jazz Space. Gardner and his friends began an all-night jam session, and someone mentioned they were hungry. Unfortunately, the kitchen cupboards were bare. In their own foodie version of a perfect improvisation, Luther, Joy, and Clare played just the right notes—using simple ingredients to create an insanely delicious snack. First Clare found a few packages of wieners, then Luther threw them in a skillet with brown sugar, ketchup, and a generous splash of bourbon. Finally, Joy suggested using small, thin bar pretzel sticks to spear the Bourbon Hot Dog Bites, and the combo of salty crunch with tangy-sweet sauce made it the perfect foodie finale for the Village Blend’s big night.

Serves 6

1 pound of your favorite hot dogs (beef or pork hot dogs)

1 cup Simply Heinz Ketchup (or other ketchup without corn syrup)

1 cup bourbon

1 teaspoon dry mustard

1 cup dark brown sugar

Step 1—Divide the dogs:
Cut both ends off each hot dog, then slice each wiener into 5 pieces, about ½ inch long. Set aside.

Step 2—Prepare the mixture:
In a large skillet or sauté pan, combine ketchup and bourbon and bring to a boil. As the mixture cooks, add dry mustard and dark brown sugar. Simmer for about 5 minutes.

Step 3—Simmer:
Add sliced hot dogs. When the mixture boils, lower the heat and simmer for 12 to 15 minutes. Serve warm.

Serving tip:
Instead of the toothpicks or cocktail forks, serve with pretzel sticks. The salty-crunchy flavor combined with the sweet bourbon bite is outstanding.

Luther’s Pimento Cheese

Luther confessed using a little cream cheese in his Pimento Cheese spread, his secret ingredient to making it nice and smooth. This “Caviar of the South” was offered in the Jazz Space, served with black pepper crackers and celery stalks.

Yields 2½ cups

1 8-ounce block of extra-sharp cheddar cheese

1 4-ounce jar of pimentos, with liquid

1 cup mayonnaise

¼ cup cream cheese

1 tablespoon yellow, brown, or Dijon mustard

¼ teaspoon garlic powder

Step 1—
Cut the cheddar cheese into 1-inch squares and place the pieces in a blender. Add the entire jar of pimentos, including the liquid, the mayonnaise, cream cheese, mustard, and garlic powder. Blend until smooth.

Step 2—
The mixture will be somewhat loose. Transfer to a tight container and refrigerate for at least 1 hour, or overnight.

Luther’s Bourbon and Brown Sugar Steak

This was one of Clare’s favorite dishes on the new Jazz Space menu. The sugar forms a crispy, sweet-savory char when grilled, the bourbon lends an amazing richness, and the pepper flakes a light spice. Inside, the meat is pink, juicy, and delicious. Slice against the grain and you have sweet-savory perfection.

Serves 4

⅓ cup bourbon

⅓ cup firmly packed dark brown sugar

½ teaspoon red pepper flakes

1½ to 2 pounds flank steak, about 1 inch thick

Step 1—Marinate:
In a medium container or Ziploc bag, combine the bourbon, dark brown sugar, and red pepper flakes. Seal and shake vigorously until the sugar is dissolved. Add the steak to the bag, making sure to cover the steaks with marinade. Set aside for 20 minutes at room temperature or up to 3 hours in a refrigerator.

Step 2—Grill:
Heat up your grill pan on medium high, or fire up your outdoor grill. As you remove steaks from bag, shake off excess marinade. Do not rinse or pat steaks dry. Grill for 3 to 4 minutes, until the edges are a little crisp. Turn the meat sideways after 2 minutes if you want nice crosshatched grill marks. Flip steak and cook for another 3 to 4 minutes, turning sideways once. A total cooking time of 8 or 9 minutes should result in an exterior that is nicely seared, the interior medium rare. Let the steaks rest for at least ten minutes so the juices have time to recollect. Cut the steak against the grain for juicy, tender slices.

Creamy Pennsylvania Dutch Noodle Casserole with Baked Virginia Ham

Pennsylvania Dutch cooking is simple yet delicious, and versions of this casserole are common in the Northeastern region of the United States. There are versions that use canned soup, but Clare Cosi added a combination of fresh milk and evaporated (the latter for richness). For color, texture, and nutrition, Clare added peas and diced carrots. This dish has been made with many cheese combinations, but Swiss and sharp cheddar, with the salty ham, bring plenty of flavor, along with the tang of sour cream and a bit of mustard powder. Clare likes the flavor and brightness these bring. Though simple, the casserole is amazingly satisfying—one of America’s great comfort foods, which is why Clare served it in little cups at the party in “America’s Attic,” the Smithsonian’s National Museum of American History.

Serves 6

1 tablespoon vegetable or canola oil

1 tablespoon salted butter

2 cups cooked Virginia ham, diced into small pieces

1½ cups frozen peas and diced carrots (do not thaw)

1 can (12 ounces) evaporated milk

1 cup fresh milk (splash in more for extra creaminess)

½ cup sour cream

½ teaspoon mustard powder

1 cup shredded Swiss cheese*

1 cup shredded sharp cheddar cheese*

1 12-ounce package of extra-wide egg noodles, cooked and drained

Salt and pepper to taste

*Or your favorite cheese
. You could use mild cheddar, or Colby, Colby-Jack, and even Velveeta (though it’s so mild you should combine it with either shredded Swiss or extra-sharp cheddar for better flavor).

Step 1—Sauté Virginia ham and vegetables for flavor
: In a large (at least 4-quart) skillet or saucepan warm the oil and butter over medium-high heat.
When the butter is melted, add the ham and sauté for a minute or 2. Add the still-frozen peas and carrots and toss them to coat. (Do not try to cook them in this step, but do toss them enough to get their exteriors glistening with the butter and oil for good flavor in the final dish.)

Step 2—Create the creamy sauce:
Stir in the can of evaporated milk, the fresh milk, sour cream, and mustard powder. Heat to boiling. Reduce the heat to medium low. Now add the shredded cheese and stir until everything is melted and smooth. Remove from heat, cover, and set aside.

Step 3—Cook the noodles:
Use directions on package. Al dente is best; do not overcook. The minute they are well drained, add them to the pan of creamy ham and cheese and heat everything through until bubbling. If you find the sauce on the thick side, splash in a bit more fresh milk. Add salt and pepper to taste.

Noodle note:
While you may be tempted to cook the noodles first, and set them aside while you make the sauce, Clare’s advice is don’t. When egg noodles cool, they stick together like the dickens. The result will be a heartbreaking noodle-blob that will ruin your casserole. So be sure to add the egg noodles right after they have been drained, while still hot, and you shouldn’t have any problems.

Luther’s Best-Ever Pecan Pie Bars

Is there anything better than a caramel pecan filling in a tender, buttery crust? Pecan Pie Bars are a classic American treat, and Luther Bell’s version is amazing. It’s sweet but not cloying, rich and incredibly satisfying. Clare believes Luther’s recipe is the best she’s ever tasted, and here are her reasons why.

Cream Cheese Crust:
Cream cheese dough is much easier to work with than traditional pastry dough. Because the cream cheese forms layers, it’s just as flaky, but the cream cheese does not melt as easily as butter, so it’s a more forgiving dough to work with. Luther adjusted the ratio of flour to fat to create the perfect press-in crust, one that’s tender yet strong enough to hold its shape for a bar. And the amount of crust is perfect, too, not overly thick or so thin that the bar will fall apart. But the primary reason Luther uses this crust is for flavor. Jewish bakers know the joy of that flavor. Rugelach, a classic Jewish cookie served at Hanukkah, uses such a crust. And in this recipe, the slightly tangy (yet incredibly tender) crust creates a delicious counterpoint to the very sweet pecan topping. It’s a marriage made in culinary heaven!