A Visit with Revittle

fullsizeoutput_54b9

Continuing to move through this month with some Good Grief activities to take my mind off things I invited my husband to join me in taking a food judges’ class sponsored by the Steak Cookoff Association. Bill is my chief taste tester and having him always support my cooking adventures and antics with enthusiasm has been a blessing. Driving 2 1/2 hours to the western part of the state would take us through Harrisburg which sparked a brilliant thought to visit an on-line cheese shop known as Revittle.

fullsizeoutput_54dd

Revittle came to my attention through a “Best of” Philadelphia Magazine food piece. The article highlighted the best pizza in America made with a Pennsylvania sourced gouda cheese and a cheesesteak made “wit” another local farmer’s cheese. Always looking to try the best of anything in and around here I learned these artisan cheeses are only available through Revittle whose address just happens to be Harrisburg. I was hoping they had a brick and mortar store where I could sample and buy.

fullsizeoutput_54e4

Otterbein Acres Shepherd’s Delight

An email exchange with the owner, Mark Zimmerman, revealed no physical store, but he enthusiastically invited Bill and I to his beautiful office in an old historic building on the river to sample some cheese and cured meats along with his business partner, Tim Pianka. While all the bites were quite delicious, Shepherd’s Delight was hands-down my favorite. How could one not love a cheese whose shepherd grazes his sheep only on the youngest grass? What a labor of love herding the animals from acre to acre seeking that green sweetness. Well aged, salty and sweet this Tomme style cheese is totally addicting.

fullsizeoutput_54ef

Food people are the most welcoming generous kind. Bill and I quickly felt at home with Mark and Tim as they relayed the story of how Revittle came about. Each bite of their delicious products included interesting tid-bits of their close-knit relationships with local farmers and chefs. Sharing with us was a real gift.

“Revittle was started on the principle of working with the best artisanal producers. Let us introduce you to the families who take pride in the quality of their products. Together, we put healthy, regionally produced foods and wines on your table.”

IMG_1411

Cheese boards and charcuterie seem all the rage these days. Whether offered as an appetizer or a dessert who doesn’t love an array of farm fresh goodness accompanied by sweet and tangy condiments and crispy crackers? Arranging a cheese board is an art I have yet to master, but that won’t stop me from enjoying the delightful contrasts in tastes and textures and layers of flavors offered from local farmers.

As luck would have it Bill and I were invited to visit and sample an Ah-mazing line up of award winning Pennsylvania farm cheeses and Charcutiere/ Cured Meats with Mark and Tim. We are friends now and I have nothing, but gratitude for our chance meeting. Check out Revittle on their web site to see their array of locally sourced and might I add reasonably priced products. Bonus: use the promo code GOODGRIEFCOOK to receive 20% off your purchase. I gain nothing from your purchase. I’m just here to tell you about great products from really nice people.

oops forgot to mention….if anyone wants to buy and share that 11 pound Gigi brand whole prosciutto…I am in!

A Little Bit of Chicken Fried at the World Food Championships

 

IMG_8497

It was 2008 when the Zac Brown Band came out with their hit “Chicken Fried”. The song was an instant Will Keys favorite with its uplifting country beat and lyrics of love for family, friends and the USA. I can still see him turn up the volume, hear him sing it out loud and flash that big smile of his. That song made him happy and inspired one of my best recipes, yet. Once again I am reminded that this blog is all about a celebration of his life, love and the healing power of food.

IMG_8510

Filled with self-doubt, but encouraged by my husband & daughter (#1 recipe tester…she has incredible taste buds) and supported by Team Saucy Mama, I ventured to the World Food Championships in Orange Beach, Alabama along with my long-time best friend and sous chef, Lynn Beamer. Never in a million did I think my signature dish, a little bit of chicken fried, would score a 99.625 out of a possible 100 points. It was the high score of the Recipe category and in spite of a few technical difficulties launched me into second place after three recipes and two rounds of cooking. Hats off to Team Canada who beat me by 1.2 points.

IMG_8481

WHOOSH ❤ Don’t you know that when I was accepting my Top 10 medal that Zac Brown Band song came blaring over the loud speaker. A Little Bit of Chicken Fried and a bear hug from above. Just like that William is up on that stage with me. It’s the most uncanny thing. I just believe and all the doubt washes away.  I will keep cooking because it keeps him close. Like the song says, “Feel the touch of a precious child And know a mother’s love”. He somehow never misses a beat when it comes to cheering me on.

fullsizeoutput_511a

Winner Winner Chicken Dinner!

And now for the best fried chicken sandwich you will ever eat. Asian inspired and served on a steam bun, it’s all about the crispy well seasoned coating and the juicy flavorful chicken inside. I suggest using boneless chicken thighs, but you can substitute boneless breast, if you must. Top it with the most magical black garlic hoisin, spicy slaw and a crisp sweet potato pickle and call it a winner. Oh, goodness-there is bacon in the mix as well.

IMG_8494

 

Asian Fried Chicken Steam Bun with Spicy Gingered Slaw & Sweet Potato Pickle

2 cups tempura mix

1 teaspoon kosher salt

1 cup buttermilk

1 egg

2 tablespoons Saucy Mama Sweet Heat Marinade

6 chicken thighs, boneless, skinless

Lane’s BBQ Brisket Rub seasoning

peanut oil for frying

6 plain Asian steam buns

1/4 cup hoisin sauce

1/4 cup Jelly Queens Black Garlic Rosemary Sauce

toasted sesame seeds

Gingered Slaw (recipe follows)

6 slices cooked crisp bacon

Sweet Potato Pickle (recipe follows)

fresh cilantro

Whisk tempura mix and salt on a plate. Whisk buttermilk, egg and marinade in a bowl. Season chicken thighs with brisket rub. Dredge chicken in dry tempura mix then drop in buttermilk mixture to coat. Spoon 3 to 4 tablespoons of buttermilk mixture into remaining dry tempura mix and stir with a fork forming small clumps. Dredge chicken again in tempura mixture pressing so clumps adhere. Heat oil to 375F. in large skillet. Fry chicken until a deep golden brown on all sides and cooked to an internal temperature of 165F. on an instant read thermometer. Cook buns in steamer basket until soft and heated through, about 5 to 8 minutes. Open buns and spread inside with hoisin sauce and sprinkle with sesame seeds. Top with gingered slaw, bacon, chicken, sweet potato pickle and cilantro. Close with wooden skewer.

Spicy Gingered Slaw

½ cup mayo

1/3 cup brown sugar

2 tablespoons rice vinegar

1 tablespoon Saucy Mama Spicy Garlic Wing Sauce

2 tablespoons chopped fresh cilantro plus additional for garnish

½ tablespoon packed grated fresh ginger

1 bag Mann’s broccoli slaw mix

½ teaspoon kosher salt

few grinds fresh black pepper

Whisk dressing ingredients; toss with broccoli slaw. Season with S&P

 

Sweet Potato Pickle

1 small red onion, sliced

1-cup Mann’s Sweet Potato Ribbons

1 star anise

5 peppercorns

½ cup water

½ cup white vinegar

1/3-cup sugar

1 teaspoon kosher salt

Place vegetables in heat proof bowl. Add star anise and peppercorns. In small saucepan, bring remaining ingredients to a boil, stirring, until sugar is dissolved. Pour hot mixture over vegetables; let stand until ready to use. Drain. Can be stored in the refrigerator for a week.

IMG_8504

Big shout out to my Team Saucy Mama. You ladies are my family and I love you to the moon and back. So blessed to have your support and encouragement. I also need to thank the Mann’s Company for their recipe contest that qualified me to get back to the WFC and for their amazing fresh cut vegetables that saved me so much time in the kitchen arena. I made it to the judges table with 1 second to spare in round one. WHEW!

IMG_8475

hugging the winningest sous chef of 2017

 Further thanks to Springer Mountain Farms and The Jelly Queens for sponsoring the Recipe category this year at the World Food Championships. Amazing products created with love and great care here in the USA make the best food.

Another Inspired Recipe Wins

fullsizeoutput_4da1

Inspired by places I’ve been and people I love another winning recipe comes to life. Do you think the judges can tell a recipe that comes from the heart? That recipe embedded in your memories just waiting to be created given the challenge? Gloria Ferrer can.

IMG_7855

Cape Cod 1991

How did the judges know how much summer fun so many years ago my kids had at the Cape or how much we still enjoy a fresh lobster roll? Or this glorious lobster bite my daughter made while we vacationed in Nantucket just a few years ago? How could they know the love and the memories that inspire the food that brings my people together?

fullsizeoutput_64e

I doubt they know anything about those wintery President’s Day long weekends we spent at the Boston science museum or the times we huddled on the Freedom Trail eating a comforting bowl of “chowdah”, but somehow it came through in my recipe.

img_7853.jpg

Bill, William & Cait ~1989

I am often asked how to create a winning recipe. The answer is always the same: “No gimmicks…just cook YOUR food.” Thank you Gloria Ferrer for choosing my recipe as a regional finalist. With every win I am honored and surprised and just feeling very lucky. I am so looking forward to cooking from my heart for those attending the event in Boston on Tuesday. Click this link if you would like to attend and watch me cook: Glorious Bites Semi-Final

IMG_7857

Cait & William ~1992

Jumping for joy. These two will always inspire me. I am grateful for how much they have loved ebelskivers any time of the day or night. Stuffed with lobster and corn they are the perfect package for my glorious bite and fill my heart with the most wonderful memories. Serve with Gloria Ferrer Sonoma Brut. CHEERS!

fullsizeoutput_4d9d

In case you missed it here is the recipe

Lobster Corn Chowdah Cakes (ebelskivers) with Sriracha Aioli

1 cup cake flour

1 teaspoon baking powder

1 teaspoon sugar

1 teaspoon grated lemon zest

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

2 eggs, separated

1 cup milk

4 tablespoons unsalted butter, melted, divided

1 cooked lobster tail, finely chopped

¼ cup fresh cooked or frozen corn kernals, thawed

2 tablespoons finely chopped celery

1 green onion, finely chopped including the lighter green parts

1 teaspoon minced jalapeno

Sriracha Aioli (recipe follows)

Garnish: fresh green chives for garnish and lemon slices

In large bowl, whisk cake flour, baking powder, sugar, lemon zest, salt and pepper; set aside. In small bowl, whisk egg yolks, milk and 3 tablespoons of melted butter. Pour milk mixture into dry ingredients; whisk until blended. Beat egg whites until just stiff peaks form. Fold half the egg whites into the batter to lighten it. Fold in remaining egg whites until no white streaks remain. Fold in lobster, corn, celery, green onions and jalapeno. Brush the wells of an ebelskiver pan with some of remaining melted butter and place over medium heat. Fill each well to the top with batter, about 2 tablespoons per well. Cook cakes for 3 to 4 minutes or until lightly brown and crisp on the bottom. Using 2 wooden skewers, turn cakes and cook on other side, about 2 or 3 minutes more. Transfer to platter; keep warm in oven. Repeat with remaining batter. Serve warm with Sriracha Aioli. Garnish with chives and lemon.

Sriracha Aioli

½ cup quality mayonnaise

¼ cup sour cream

1 tablespoon fresh lemon juice

2 teaspoons sriracha

1 teaspoon honey

pinch of white pepper

Combine all ingredients in small bowl; blend well. /]

fullsizeoutput_4d9f

making memories with my future inspiration ~2017