Roasted Okra with Kalamata Olives

Rule 1…

Chez doesn’t do okra.

Okra is slimy, nasty and has no redeeming qualities.

Well, another bastion of flavor prejudice collapsed today at Chez Geoffrey’s.

Here is an okra recipe the even ultra okra haters will like.

Ingredients

• 1 lb fresh okra (the smaller the pods the better)
• Spray Olive Oil
• Kosher Salt
• Fresh Ground Pepper
  

Instructions

1. Preheat oven to 450
2. Lightly spray a cookie sheet with the spray olive oil
3. Scatter okra on the sheet
4. Lightly spray okra with the spray olive oil
5. Salt and pepper to taste
6. Bake for 20 minutes, turning the okra every 5 minutes.
7. Serve immediately with Kalamata olives.

That's it... no other steps, no other elements. This is simplicity itself.

Enjoy.

- Chez

Tea-licious Café - Springfield, Illinois

I had expected to do a review of either Augie’s Front Burner or Saputo’s for our Star Status Dining Establishment from our Springfield trip. We did indeed visit both of those locations but the food, while good, fell a bit short of what we found on Day 2 lunch. It was then that we fell upon a pleasant surprise by the name of Tea-licious Café. The décor was decidedly quirky and quaint but the food was beyond great.


While Sheb enjoyed her Turkey Bacon Ranch Wrap served with a simple greens salad with a blue cheese dressing I was much more interested in my choice; the Warm Ham and Swiss and Spinach Salad with a sweet and savory Bacon Dressing. The meal was awesome, the staff was beyond helpful and courteous and the dessert tray beckoned to me. (I managed to ‘just say no’ but it wasn’t easy.

If there is a criticism of the café it would be that, despite my prodding and begging, the chef would not share her recipe for that dressing. In any event this is a keeper and Chez recommends this one if you are in Springfield.

- Chez

Floral Herb Salad [Serves 6]

Did you ever wonder what springtime tastes like? Well, try this salad and you will know! Don’t get distracted by the edible flowers either. They bring subtle nuances to the salad that you will appreciate. If you can’t find them or if you are not in the mood to play ‘Algernon’ not to worry… you can skip them if you choose. (But they do make the salad a treat for the eyes as well as the palette.)

Enjoy – Chez

Ingredients

• 1/4 cup white wine vinegar


• 2 teaspoons Dijon mustard


• 1 teaspoon honey


• 1/2 teaspoon salt, plus more for seasoning


• 1/2 teaspoon freshly ground black pepper, plus more for seasoning


• 1/2 cup extra-virgin olive oil


• 1 bunch flat-leaf parsley, stemmed (about 3 cups)


• 1 bunch fresh basil, stemmed (about 3 cups)


• 1 bunch fresh chives, chopped


• 1 cup arugula leaves


• 1 fennel bulb, halved, cored, and thinly sliced


• Edible flowers, for garnish
  

Directions

1. In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed.


2. With the machine running, gradually add the olive oil until the dressing is smooth and creamy.


3. Set aside.
   In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper.


4. Toss the salad with enough dressing to coat.


5. Sprinkle with edible flowers and serve.

The Best Shrimp Cocktail Ever

This is a killer version of the old standard, Shrimp Cocktail. With A.B.’s twist (the brine) and the cooking method (broiler) it shapes up as one of the best versions of the quintessential seafood appetizer and the Star Recipe for 5/10. Enjoy! -Chez

Ingredients

• 32 shell-on (21 to 25 count) tiger shrimp
  

For the brine:

• 1/4 cup kosher salt
• 1/4 cup sugar
• 1 cup water

For the cocktail sauce:

• 1 (14 1/2-ounce) can diced tomatoes, drained
• 1/2 cup prepared chili sauce
• 4 tablespoons prepared horseradish
• 1 teaspoon sugar
• Few grinds fresh black pepper
• 1/2 teaspoon kosher salt
• 1 tablespoon olive oil
• Sprinkle Old Bay seasoning
  

Directions

1. Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track.
2. Eviscerate shrimp and rinse under cool water leaving shells intact.
3. Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes.
4. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth.
5. Refrigerate cocktail sauce until ready to serve.
6. Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes.
7. Remove shrimp from brine and drain thoroughly.
8. Rinse the shrimp under cold water and dry on paper towels.
9. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning.
10. Place shrimp onto a sizzling sheet pan and return to broiler immediately.
11. After 2 minutes, turn the shrimp with a pair of tongs.
12. Return the shrimp to broiler for 1 minute.
13. Transfer to a cold cookie sheet.
14. Refrigerate immediately.
15. Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.

Nalesniki with Apple Filling (Makes 8)

Chez discovered this one when he was exploring his Polish side (I didn't know he had a Polish side!) Well... This was one of the brunch offerings from May and it was very well received by the dinners at Chez. The textural difference between the fluffy crepes and their crispy edges along with crumbled streusel was a nice experience. The flavors melded well too, and the sweet and cinnamon of the apple filling melded very well with the tart that the pomegranate molasses brought to the dish. Finally, the buttery goodness that encompassed the dish was great.

Crepe Batter

• 3 eggs
• 3/4 cup milk
• 3 tablespoons granulated sugar
• 1/2 teaspoon salt
• 6-8 tablespoons flour

Apple Filling

• 2 large tart apples
• 1/2 teaspoon cinnamon
• 4 tablespoons granulated sugar
• 1 teaspoon lemon juice

Streusel

• 2 tbs butter for drizzle
• 4 tbs butter for streusel
• 1/3 cup brown sugar
• 1/3 cup breadcrumbs
• Pomegranate Molasses
  

Directions:

Make the filling to start off with:

1. Cook apples with sugar, cinnamon and lemon juice.
2. Mash apples slightly until it resembles course applesauce.
3. Set aside & allow to cool.
   

For the crepes:

1. Beat eggs.
2. Mix sugar, salt and flour well together and stir quickly into the eggs.
3. Add milk and beat hard.
4. Pour just enough batter into pan to cover the bottom of the pan when it is tilted and swirled.
5. Shake the crepes over the fire until they are slightly browned on the bottom and firm to the touch on top.
6. Do not turn.
7. Put them aside to cool.
8. This may be done several hours before serving.
9. Fill crepes and roll up.
10. Place on buttered baking dish and brush well with more melted butter.
11. Make streusel by mixing butter, brown sugar and bread crumbs.
12. Sprinkle over top.
13. Bake in 350 degree F oven for 20 minutes.
14. Drizzle Pomegranate molasses and serve.