Tag Archives: entertaining

The Gentleman Caller’s Butterscotch Oatmeal Scotchie

Knock knock knock.

Gentleman Caller.

Hey, it’s me, the Cookie Monster. I’m back to make yet another cookie. Quel surprise.

This one is a butter and vanilla explosion, holding together mounds of butterscotch chips and raisins soaked in booze. Add a whisper of cinnamon and what could possibly be better.

My favorite way to eat these is with ice cream, perhaps as a sandwich. Yum.

What you need:

  • 1/4 cup butter
  • 1/4 cup butter flavor Crisco
  • 1/2 cup white vanilla sugar*
  • 1/2 cup dark brown sugar
  • 1 tsp vanilla
  • 1 egg + 1 egg yolk
  • 1 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup old fashioned oats
  • 1/2 tsp freshly grated cinnamon
  • 1/3 cup golden raisins, soaked in brandy**
  • 3/4 cup butterscotch chips

*vanilla sugar: put a vanilla bean or just the spent carcass of a vanilla bean into a pint jar full of white sugar. Allow to sit and let the sugar take on the magical vanilla flavor. Note: Tahitian is stronger than Madagascar.

**I soaked my raisins in 1/3 cup ginger flavored brandy. Perfection. Discard any liquid the raisins don’t soak up. Or see glaze recipe at the bottom.

Pre-heat oven to 350 degrees.

Put the brandy and raisins in a jar or bowl, microwave for a minute. Allow to sit and let the raisins plump.

In the bowl of a mixer, cream the first 4 ingredients. Add vanilla and eggs.

In another bowl combine the dry ingredients. Add them to the creamed items until just combined.

Stir your plumped raisins and butterscotch chips into the mixture.

Scoop in 1/4 cups onto parchment paper, mash with a damp hand to flatten to 1/2 inch thickness. Place in pre-heated oven. Watch like a hawk. I do not know why, but these cook really fast. Like 7 1/2 minutes. So just check them regularly. My oven in NYC is kind of fakakta and though I test everything exactly, sometimes it outsmarts ol Austin.

Allow to cool. Chomp em down!

I hope you enjoy these; they’re kind of decadent. Of you wanted to take them one step further, combine a little maple syrup to the brandy you drained from the raisins. Add sifted powdered sugar until a glaze forms. Drizzle the glaze over top. Wait for the cavity cops to come.

Download the PDF here: The Gentleman Caller’s Oatmeal Scotchie

That’s all for now, kiddos.

xoxo,

The Gentleman Caller

 

Johnson City Tortilla Pie

Knock knock knock.

Gentleman Caller.

Imagine, if you will, that you are 11. That you are seat belted into a giant Buick LeSabre, next to your sisters. Imagine the Judds coming through the car speakers, and singing along in harmony with most of the people in the car. Imagine one of your sisters gets car sick. A lot. Imagine mom giving Dramamine to all of us, because there’s one kid who likes to get sick, but that shit will knock the other two of you out for awhile. Imagine your sleepy little feet landing in a pyrex casserole dish full of a beautifully executed King Ranch Chicken casserole in the floorboard. Welcome to my childhood.

The King Ranch is a big place in Texas. There is a casserole named after it. Enough about that.

MY family ranch, The Stanton Ranch, is in Johnson City, Texas. While nothing to sneeze at, in terms of acreage and acclaim it is no King Ranch. But that didn’t even enter our minds while we traversed its creeks and rivers in our inner tubes, fished, made the most of its ample venison and generally enjoyed being around our relatives.

And we all knew how to eat. Mom, Aunt Marcie and Granny would generally do a casserole or two ahead of time for ease and convenience while we were all up at the ranch, much preferring to spend time in the creek or playing cards than sweating over the stove.

For issues of freezability and portability, the casserole is a solid meal. In this version, I have taken the classic King Ranch Chicken casserole and made it palatable. Reduced are the cans of condensed soup, and more complex flavors take their place.

What you need:

  • 1 lb uncooked white meat chicken, cubed
  • 1/2 cup + 1/4 cup white wine
  • 2 cups chicken stock
  • 1 tsp Mexican oregano + 1 tsp Mexican oregano (I use Bolner’s Fiesta Spices for this, it’s really the best)
  • 1 tbsp cumin + 2 tsp cumin
  • 1 tbsp chili powder
  • 1 tbsp lard (or olive oil or butter)
  • 1 large white onion, chopped
  • 1 1/2 tsp salt
  • 2 cloves garlic, minced
  • 1 tsp white pepper
  • 4 oz button mushrooms, sliced
  • 2 tbsp masa harina or flour
  • 1 can Rotel tomatoes
  • 1 10.5 ounce can Cream of Mushroom condensed soup
  • 4 tsp chopped pickled jalapeños (optional)
  • 16 corn tortillas
  • 4 oz shredded cheddar cheese
  • 4 oz shredded monterey jack cheese

In a saucepan, combine 2 cups chicken stock, 1/2 cup white wine, 1 tsp Mexican oregano, 1 tbsp cumin, 1 tbsp chili powder and 1 pound of chicken. Bring to a gentle simmer and allow to stew for about a half hour. Remove from heat, allow to cool on its own.

Preheat oven to 375.

Melt 1 tbsp lard in a large saute pan. Add the chopped onion, sweat. Add the garlic and sliced mushrooms. Add 1 tsp Mexican oregano, 2 tsp cumin, 1 1/2 tsp salt, and 1 tsp white pepper.

Scatter 2 tbsp masa over the entire mixture. Stir and allow the raw flavor to be cooked off.

Shred the cooked chicken into the mixture and stir. Add the cooking liquid from the chicken plus an additional 1/4 cup white wine. Stir to bring the masa and liquids together.

Add the condensed soup and Rotel tomatoes. Add the chopped jalapeños (optional).

Spray a rectangular 9×13 casserole dish with cooking spray. Cut 10 of the tortillas in half. Line the bottom of the casserole dish using the straight edges of the halved ones to make the perimeter, then covering the middle with two whole tortillas. Spread 1/3 of the chicken mixture over the tortillas. Repeat this process 3 times, so that there are three layers of tortilla alternating with 3 layers of chicken mixture.

Cover the top with the grated cheese.

Bake for about 30 minutes, until cheese is bubbly.

Full downloadable PDF here: Johnson City Tortilla Pie

This is a dream in the freezer. Cover tightly and shove her in for a rainy day.

Also, I slathered mine with The Gentleman Caller’s All-Purpose Chili Sauce #1 http://thegentlemancaller.net/the-gentleman-callers-all-purpose-chili-sauce-1/ and then topped with a sprig of micro cilantro that I sprouted earlier.

You are going to love this one, kiddos.

Keep coming back; I’ll keep giving you more.

xo-TGC

 

The Gentleman Caller’s Beanie Ween with Lardon Spoon Appetizer

Knock knock knock.

Gentleman Caller.

It seems, according to the TV cooking shows and commercials, that people are thinking about the upcoming Super Bowl. Now, I think that’s fun and all, and the halftime is usually an event, but it ain’t exactly the Tony Awards. Feel free to laugh at that sentence.

If you follow me regularly here, you know I am always trying to breed low-brow to high-brow. I am still trying to deduce a Spam chateaubriand.

That’s a joke.

But someone who shall remain nameless dared me. Challenged me. Threw down a gauntlet via social media. My initial response was NEVER NO NEVER. But the more I ruminated, the more intriguing the idea became.

So today I offer you Beanie Ween (shoved full of spaghetti noodles) and Lardon (and french fried onions) Spoon Appetizer.

What you need:

  • 4 good quality hot dogs, cut into 1 inch pieces
  • 1/3 package of spaghetti noodles, broken into thirds
  • 1/2 of a large white onion, chopped
  • 11 ounce can of Pork and Beans
  • 1/3 cup lardon or coarsely chopped bacon chunks (www.Stantonmeats.com)
  • 1 1/2 teaspoon hickory powder (www. kalustayans.com – see shopping guide)*
  • 1/2 teaspoon malabar (coarsely ground black pepper)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon siracha**
  • 4 tablespoons ketchup
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon dijon mustard
  • 1 tablespoon molasses
  • 1 tablespoon brown sugar
  • 2 tablespoons of beer (I give you permission to drink the rest)
  • 1 cup french fried onions

*Can substitute 1/2 teaspoon hickory liquid smoke.

**This is the barely spicy version. I would ideally go for 2-3 teaspoons.

This is the fun part. Take your 1 inch wieners and stick the spaghetti pieces through them. Use about 5-6 per wiener. If you have kids or non-cooks around who like to “help,” this is a great assignment.

Pre-heat oven to 400 degrees.

Bring about a quart of water to a boil in a sauce pan. Boil the “noodle wieners” for 6-7 minutes, just until the noodles start to bend. Remove and set aside.

In a sauce pan, cook the lardon until quite crispy. Remove from the pan. Add the onion to the bacon grease in the pan and sauté till translucent. Add the “noodle wieners”. Allow the wiener part to caramelize a little in the bacon grease. Don’t go crazy, just a light caramelization will do.

Turn off the heat. Add the can of Pork and Beans. Add all the remaining ingredients, stir to combine, adding the lardon back in the last couple of stirs.

Spoon into a pie plate lined with foil and sprayed with cooking spray. I actually used an aluminum one because, well, I am lazy.

See the big chunks of delicious pork and the course ground pepper? Flavor!

Put into the pre-heated oven for 10-12 minutes. Check it, see how loose it looks. This is probably when you want to add the french fried onions. Sprinkle them on top, bake 8-10 more minutes, just until the onions start changing color.

Remove from oven.

Pre-set tablespoons or appetizer spoons on your serving piece.

Quenelle* the mixture using teaspoons into a football shape and ease into the pre-set serving spoons.

Don’t be intimidated by fancy French words… you can quenelle as well.

*Yeah, I am fancy. Get two spoons and with one, take a scoop, while with the other you sort of roll them back and forth between spoons to achieve an oval kind of football shape.

Try to get a french fried onion on top and make sure you can see the lardon.

Dazzle your guests! They are going to think you are KLASSY. I think you are, too.

Printable PDF: THE GENTLEMAN CALLER’S BEANIE WEEN WITH LARDON SPOON APPETIZER

More soon.

xo,

The Gentleman Caller

 

 

 

 

Rilly Dilly Devils

Heavenly deviled eggs with a dilly bite.

Knock knock knock.

Gentleman Caller.

Kiddos, it’s snowing. I don’t know about you but winter, once Christmas is over, can bite me. I am itching to get down to Texas and out of this New York City cold. Alas, work keeps me stuck here, at least for this week.

The snow makes me wish for barbecues, potato salad, cole slaw, homemade ice cream, gin and tonics, and deviled eggs. Everyone has a way to make a deviled egg, but it’s so versatile you should change up your recipes and expand your palates. You’d also be very surprised as to what a crowd pleaser deviled eggs are. I have never set out a plate at a party and seen any left behind.

Today I am offering you a deviled egg spiked with briny capers and lots of fresh dill. It’s pointy and aromatic and so, so good.

A few simple ingredients add a delicious point to this dish.

What you need:

  • 6 large eggs, boiled (see The Gentleman’s Foolproof Boiling Method)
  • 2 teaspoons prepared horseradish
  • 1 teaspoon capers
  • 2 teaspoons grated dill pickle
  • 1 teaspoon chopped fresh dill (or 1/3 to 1/2 teaspoon dry dill)
  • 1 teaspoon pickle brine (jar juice)
  • 2 teaspoons dijon mustard
  • 1/4 cup mayonnaise (good mayonnaise, not Miracle Whip)
  • whisper of salt
  • whisper of white pepper
  • dill sprigs for garnish

Peel eggs, halve eggs. Remove yolks and place in a mixing bowl.

Add all ingredients to the egg yolks. Mash until smooth. I used smallish capers and didn’t chop them. If your capers are big, you might want to run the knife through them.

When the mixture is smooth, spoon into a corner of a zip top bag. Cut a small hole in the corner of the bag and pipe the mixture into the albumin halves.

Garnish with a sprig of dill. Arrange on a plate, chill for a bit if you want.

Now, they are RILLY DILLY. That’s the point. They have a briny, bright deliciousness that cuts through the yolk fat. When I did my test of this recipe, I ate an embarrassing amount. Be warned.

I have to go back out into this snow. Wish me luck.

xoxo,

The Gentleman Caller

Here’s the printable PDF: RILLY DILLY DEVILS

Robust dill sprigs top a perfect deviled egg.
Smooth and delicious deviled eggs.

Miller Lite Shrimp Cocktail – the perfect starter or passed hors d’oeuvres

Printable PDF at the bottom of the page!

Knock knock knock.

Gentleman Caller.

It’s but a few days till we all begin our 2017 crash diets, but before that starts let’s keep the fatty food fiesta going! Here is one in a series of apps and starters that I am presenting moving toward New Year’s celebrations. Today’s is The Gentleman’s Miller Lite Shrimp Cocktail.

This dish is actually not fatty or gross, just a bit indulgent. It’s a luxurious starter and also can function as a passed hors d’oeuvre on little spoons with a dollop of sauce.

Ceramic asian soup spoons work well for individual servings of appetizers. They make them in recyclable plastic, too.

Dad and Poppa pretty much always drank Miller Lite when I was growing up, and they both loved a shrimp boil. So this is a bit of an homage to my dad and his dad.

What you need:

  • 1 12 ounce can of Miller Lite (or your favorite beer)
  • 6 ounces water
  • 1 pound shrimp, peels on**
  • peels of one lemon
  • 3 tablespoons crab boil***
  • 2 teaspoons salt

**Shrimp are classified numerically by how many pieces you get per pound. 21/25 shrimp = you will get between 21 and 25 shrimp per pound. U15 means you will get Under 15 shrimp per pound. I like about 16 shrimp per pound. Indulgent, sizable, but not giant. Also, try to get E-Z Peel shrimp. That means they’ve been deveined and you won’t have to deal with removing the intestinal track. Gross.

***My preferred brand is Kalustayan’s House Blend http://kalustyans.com/index.php?route=product/product&product_id=8638&search=crab+boil – but Zatarain’s and Tony Cachere’s are fine, too. Just less complex. Be sure that salt is not an ingredient in your crab boil.

In a saucepan, combine liquids, lemon peels, crab boil and salt. Bring to boil.

Add shrimp. Boil for exactly four minutes and not a moment longer. Remove from sauce pan, put in a bowl with ice and lemon slices.

When they are a temp you can work with, peel them. Allow the shrimp to get very cold before serving.

MILLER LITE SHRIMP COCKTAIL – THE PERFECT STARTER OR PASSED HORS D’OEUVRES

I like to serve them with this basic, easy cocktail sauce.

Here’s what you need:

  • 1 cup of ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon lemon juice
  • 2 tablespoons grated horseradish
  • dash of fresh black pepper
  • siracha, Frank’s Red Hot, or Texas Pete to taste
  • 1 tablespoon of smashed capers (optional)

Combine all ingredients. Allow to sit before serving, allowing the flavors to merge.

I don’t know anyone who doesn’t love a shrimp. This is certain to please your guests, or maybe just you!

Happy New Year.

xo – The Gentleman Caller

The Gentleman Caller’s Cocktail Sauce