Beans, beans, the musical fruit...

Shhhhhhhh.....This is my top secret recipe so please be careful with whom you share it with.

In my family, there seems to be a baked bean recipe competition between my older brother and I. Mine tend to be a little sweeter. In my opinion, he produces a quality product from his recipe, but I do prefer mine. Also, in my opinion, some of the keys to this recipe is cooking the beans low and slow in the crockpot for 4 - 5 hours and also sautéing and slightly caramelizing the onions prior to combining them with the other ingredients. This recipe can certainly be made ahead of time. In fact, I've been told by MrsITGourmet they are better warmed up. They can also be served cold if you'd prefer - I've been known to snitch spoonfuls from the leftovers in the fridge so I can attest to that.

Ingredients

• 2 Large Cans (28oz) of Vegetartian Baked Beans (I prefer Bush's - No, I don't get anything for product promotion)

• 1 Medium Yellow Onion finely diced

• 1 Tablespoon Canola Oil

• 4 Beef Hot Dogs - quartered lengthwise and diced into small pieces (I prefer either Hebrew National or A&H Kosher hot dogs)

• 1/2 Cup Ketchup

• 1 Tablespoon Dry Mustard (I prefer Coleman's Dry Mustard)

• 3/4 Cup Brown Sugar (Light or Dark)

• 1/3 Cup Black Strap Molasses

• 1/4 Cup Maple Syrup (optional)

• 1/4 Cup Water

Instructions

1. Over medium heat, add canola oil into a medium sized skilled

2. Add diced onions and saute. Continue to cook onions over medium heat (to low-medium) until translucent and soft. I like to continually add small amounts of water to the pan while the onions are cooking. Eventually, you want the onions to become soft and lightly golden brown in color (lightly caramelized).

3. When onions are cooked - remove from heat.

4. Combine all ingredients together into a countertop slow cooker. NOTE: I like to use the 1/4 Cup of Water to clean out the remaining liquid from the cans of Baked Beans.

5. It's at this point in time that you should start to taste the combined ingredients and adjust as necessary. NOTE: I will admit - it is at this point I start adjusting things carefully until I get things to the taste level that I prefer (which is a little sweet). BUT - be careful with the ingredients like molasses and mustard, because a little goes a long way and too much of one of those can make a big difference that from which it can be difficult to compensate.

6. Place your slow cooker on low and cook the beans mixture for at least 4 hours - I generally like to let it go 5 hours. Make sure you are checking on the beans every so often to make sure as they cook, they are not sticking to the bottom of the slow cooker. If need be, add a little water (perhaps 1/3 Cup) to the beans while they cook. Ideally, though, the beans should be starting to thicken toward the end of the cooking time.

As Always,

Best Regards and BonAppetIT!!!

TheITGourmet

#BBQCooking

#BBQSideDishes

#ComfortFoodRecipes

#TheITGourmet

#BonAppetIT

TheITGourmet's Take on Street Food Chicken and Yellow Rice

A couple of weeks ago, I was watching a video documentary of comedian Bob Einstein (you may remember from the John Byner Comedy Hour in his Super Dave Osborne sketches). In the documentary, they mentioned an episode of Larry David’s “Curb Your Enthusiasm" that featured Bob Einstein that involved a situation at a Halal Chicken restaurant. Well, to make a long story short, it triggered my thinking back to a lunch stop my friends and I would make at one of the lunch carts in midtown Manhattan when I worked in the city. Some of you may know if from that hard to miss Orange and Red logo of The Halal Guys.

After I did a little research of various recipes, here’s my take on tinkering with them – you know, a little of this, a little of that.

Enough said!!! Here goes my take on Midtown Lunch Cart Chicken and Yellow Rice. I think you'll find it to be a VERY EASY recipe that gives verve to that sometimes boring boneless chicken you want to make.

Ingredients

For Chicken:

• 4 boneless, skinless chicken thighs (if you’d like to make a healthier version you can substitute boneless, skinless chicken breasts)

• 1 Tablespoon extra virgin olive oil

• 2 Tablespoons lemon juice

• ¼ cup water

• 4 cloves of fresh garlic (grated or very finely chopped – try to get it close to a paste)

• 1 Tablespoon parsley (I used fresh chopped parsley, but you can substitute dried)

• ½ Tablespoon of dried oregano

• ½ Tablespoon of ground coriander

• ½ Tablespoon of ground cumin

• ½ Tablespoon of ground cardamom

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon of kosher salt

• ½ teaspoon of black pepper

• ¼ teaspoon of cayenne pepper (adjust depending upon desired level of heat)

For Magic White Sauce (You HAVE to make this):

• ½ Cup whole fat Greek yogurt (I make my own homemade – you could also substitute sour cream – you can also use their low fat equivalents)

• ½ Cup of Mayonnaise (I used low fat mayonnaise – but do NOT use Salad Dressing)

• 2 cloves of fresh garlic (grated or very finely chopped – again, try to get it close to a paste)

• 2 Tablespoons water

• 2 Tablespoons white vinegar

• 1 Tablespoon parsley

• 1 Tablespoon of lemon juice

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon white sugar

For Red Hot Sauce:

• ¼ Cup Hot Pepper Sauce (I used Louisiana Crystal, but you could also use Frank’s Hot Sauce)

• 1 teaspoon cayenne pepper

• 1 teaspoon paprika

For Yellow Rice (Instant Pot Method):

• 1 ½ Cups Brown Rice (brown Basmati rice is preferred, but we have used brown Jasmine and brown sushi rice as well)

• 1 Tablespoon Canola Oil

• 1 ½ Cups Water (VERY Hot)

• 1 Packet of No Sodium Goya®

• 1 Tablespoon Consommé Chicken Broth Powder (I like Osem brand – it’s actually vegetarian)

• 1 Tablespoon Chopped parsley

Instructions (Marinate Chicken)

1. In a small glass bowl (large enough to marinade the chicken) add extra virgin olive oil, lemon juice, water, garlic, and parsley and give a quick whisk

2. Add remaining dry ingredients and whisk

3. Add boneless chicken thighs to marinade making sure the chicken is coated nicely – You can now cover the chicken with plastic wrap and place in the fridge for at least 6 – 8 hours. TIPS: A) I make this by marinating the chicken overnight in the fridge. B) You can also pour the marinade into a plastic resealable bag and add the chicken and lightly squish it around to fully coat the chicken.

Instructions (Magic White Sauce)

NOTE: This sauce is the elixir of the street food gods and is key to making this dish taste like it’s street vendor cousin (in case you didn’t see the other note above - whatever you do – do NOT skip this accompaniment!!!)

1. Combine yogurt, mayonnaise, garlic, water, white vinegar, lemon juice, parsley in a bowl and whisk together.

2. Season with salt, black pepper, and white sugar and adjust for desired taste and making sure you whisk them into the sauce.

3. Refrigerate and set aside. It will be used to dress the final meal.

Instructions (Red Hot Sauce)

NOTE: To me – another important accompaniment. I’m still working on this to get the desired red hot scoville units on this (the NY street cart version seems to be a LOT hotter), but until I do, this will do for now.

1. Combine Hot Pepper, cayenne pepper, and paprika, and whisk together.

2. Refrigerate and set aside. It will be used to dress the final meal.

Instructions (Yellow Rice but made with Brown Rice)

1. Place hot water in a measuring cup and add the consommé powder and Sazon seasoning into the water and give it a stir to dissolve (don’t worry it if is not fully dissolved).

2. Place oil in Instant Pot and hit the sauté button.

3. Heat the oil briefly and add the rice to the pot. Give the rice a stir on the hot oil to toast it for 3 – 4 minutes (NOTE: You don’t want the rice to burn, but you’d like it to be slightly toasted).

4. Add the broth you mixed above into the instant pot. Add the parsley and stir the rice, broth, and parsley.

5. Put the lid onto the Instant Pot and twist it to seal.

6. Hit the Pressure Cook button and set the cooking pressure to High and set the timer to 22 minutes.

7. Allow the Instant Pot to cycle through the pressure cook time and allow it to naturally release the steam on its own (we find this technique makes a big difference to fully cook the rice and leave a more “fluffy” result – especially brown rice).

8. When pressure has release, remove the top off the Instant Pot and give the rice a stir with a fork to fluff.

Instructions (Cooking the Chicken)

1. Heat your favorite skillet over Medium heat and spray lightly with cooking spray (I prefer our well-seasoned cast iron skillets for this – we’re not big fans of non-stick Teflon cookware).

2. Place the chicken in the pan and grill it until brown on both sides. You want a nice crispy coating. Your goal is to only flip the chicken once during cooking to keep the juiciness inside.

3. When done, remove chicken from pan and place on cutting board to rest for 3 – 5 minutes (loosely covered with foil).

4. Slice the chicken into small ¾” – 1” cubes.

Final Assembly

Traditionally, this dish is served as a platter with rice and salad (your choice for a salad – but we like mixed greens, chopped red bell pepper, chopped cucumber). You generally get some warm pita bread on the side too.

1. Plate your rice on one side of the plate and compliment it with some salad on the other

2. Place a serving of the grilled chicken over the rice.

3. Drizzle (or spoon or ladle!!!) that magical white sauce over the chicken rice and salad and drizzle the hot sauce!

4. Grab your favorite cutlery and enjoy.

As Always,

Best Regards and BonAppetIT!!!

TheITGourmet

#StreetFood

#StreetFoodRecipes

#ComfortFoodRecipes

#ChickenRecipes

#TheITGourmet

#BonAppetIT

Mom's Apple Cake

As anyone that is from a Jewish family can probably tell you, when Rosh Hashanah comes around (the Jewish New Year), it’s time to break out the family Apple Cake recipes. It seems that every family has their own special version of this recipe. Our family is no different – this is my Mother’s recipe that is being handed down to the next generation. In our family, this recipe was not just served at Rosh Hashanah. This was a family favorite that quite often was made and served as dessert for Shabbat on Friday nights.

I’m sure someone is bound to say, “Hey, that’s a LOT of oil!!!”. All I can say is that this is the recipe I was provided and I can attest to the fact that it’s moist and it tastes good. Try it out and let me know what you think. If you think you can make a version that has less oil that tastes as good, please let me know and I too will give it a try.

As always, Best Regards and BonAppetIT!!!

TheITGourmet

#BonAppetIT, #TheITGourmet

Ingredients

• 3 Cups of All Purpose Flour (not sifted)

• 1 Cup canola oil

• ¼ Cup orange juice

• 3 teaspoons baking powder

• 2 Cups white sugar (use 1 cup for the cake batter and the other cup of sugar for the apple and cinnamon topping)

• 4 Eggs

• 2 teaspoons vanilla extract

• 1 – 2 teaspoons of cinnamon (for the topping)

• 4 large apples (I recommend using a tart apple like Granny Smith apples) – peeled, cored, and sliced into wedges and then slicing each wedge into small, thin pieces (see the picture).

Directions

Step 1 – Preheat oven to 350 degrees Fahrenheit.

Step 2 – Put flour, baking powder, and 1 cup of sugar into a large bowl and whisk together. Add, oil, orange juice, and vanilla extract and mix by hand until all ingredients form a smooth batter. Begin adding eggs one by one and you will notice the batter will remain thick, but will get looser with each egg that is added.

Step 3 – Toss the sliced apples with the remaining 1 cup of sugar and cinnamon.

Step 4 – Spray a bundt pan liberally with cooking spray to make sure it gets down into the pans crevices. For this recipe, I would recommend a nonstick pan, but even if using a nonstick pan, I would still suggest spraying the pan with cooking spray.

Step 5 – Pour ½ the apple and cinnamon topping mixture into the bottom of the pan. Pour ½ the batter on top of the apples and carefully spread the batter over the apples (don’t worry if you can’t spread it all the way as it will magically spread itself during baking). Pour the remaining layer of apples over the batter and distribute the apples around the pan. Pour and spread the remainder of the batter and carefully spread on top.

Step 6 - Bake for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean.

NOTES: Instead of using a bundt pan, you can also use a 9” x 14” rectangular nonstick baking pan or tubed angel food pan with removable bottom (in fact, my mother frequently did exactly that). If this was the case, she would simply reverse the order of how the ingredients were added to the pan (because the cake was baked right side up, instead of upside down) – i.e., batter, apples, batter, apples (with apples ending up on top).