Posts tagged ‘Husk’

September 23, 2011

Lowcountry Crush | Shrimp and Okra Pilau

My friends and I have been kind of fawning over Sean Brock, chef and owner of Husk and McCrady’s in Charleston, South Carolina.  Add to that that he was a James Beard Award winner in 2010.  And Bon Appetit named Husk best new restaurant this year.  Sean lives and breathes local.  And he’s just so cute.

And he loves pugs.

I am smitten.

I was so happy to see that he was featured in September’s Southern Living and that he gave up some great recipes.  I made his Lowcountry Shrimp-and-Okra Pilau for dinner tonight.  Fabulousness in a bowl, really.  Plus, Cherub’s first experience with okra was a successful one thanks to this recipe.  I used some local Schmidt’s Bahama Mama smoked sausage as well as the okra I picked up at the Worthington Farmer’s Market.  Don’t be afraid.  Okra is delicious, even when unadorned and not fried.

While you do simmer this dish for about 30 minutes in the middle, you can use that time to clean up the kitchen.  Because who has time to cook?  You do.

Wine pairing: Chateau Bonnet 2009 Sauvignon Blanc – Semillon – Muscadelle.

Playlist included Police Dog Blues, by Hugh Laurie.

March 24, 2011

Persephone’s Cocina | Tamales

In San Antonio, tamales are an important tradition around major holidays leading to long lines at some of San Antonio’s favorite spots like Delicious Tamales and Ruben’s.  I had always considered them something that might be too much work on my part, but as it turns out, they’re really not as much as I thought they’d be.  Especially if you happen to have a few pinto beans leftover from a recent meal.

Last weekend’s trip to my favorite Mexican grocery store yielded dried corn husk wrappers and set me off on the wild idea to make a few for myself.  So this afternoon during Cherub’s “quiet time,” i.e., the thing you do when a preschooler no longer naps, I made tamales with refritos.  And because I used a recipe for the masa from Rick Bayless, which used a stand mixer (read: five minutes of work) and the beans were essentially already made, the tamales came together pretty quickly.  And while I’m not suggesting you make these on your own (have a sister or a friend around to gossip with while you do it on a Saturday afternoon), they are not the daunting delicacy that you might have presumed.

And for that pleasurable bit of work and chat, you are rewarded with a tender and ethereally light corn dumpling filled with smoky, spicy beans.  Truly, these are something that you need to be careful

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