"What's a Spurtle?" she asked...

"I'm not exactly sure," I yelled downstairs.  Fact is, I was hurriedly typing into the Google search window hoping an answer popped up before my wife, who was ascending the staircase, and I made eye contact.  (Hey, when it comes to food, I do not like getting caught flat-footed in front of my family.)  But I was busted.  I didn't know a spurtle from a spurge.  So my wife and I searched together, and here's what we found on Wikipedia:

Spurtle:

The spurtle (or "spirtle") is a Scots kitchen tool (about 11-inch long), dating from at least the fifteenth century. It was originally a flat, wooden, spatula-like utensil, used for flipping oatcakes on a hot griddle.

Over time, the original implement changed shape and began being used specifically for stirring oatmeal and soups. The rod-like shape is designed for constant stirring which prevents the porridge from congealing and so becoming lumpy and unappetising.[1] It looks like a fat wooden dowel, often with a contoured end to give the user a better grip.

The Annual Golden Spurtle World Porridge-Making Championship, held in Carrbridge each year, invites porridge-makers from across the globe to compete for the "Golden Spurtle".


Yep, I was about to throw my recipe into the mix for a chance to bring home the 2011 "Golden Spurtle."  Quick fact: I'm a pretty fanatical oatmeal fan.  Whether rolled, stone-ground, or steel-cut, I know my way around an oat.  I eat 'em sweet or savory—morning, noon, or night—makes no difference to me.

So when I saw that Bob's Red Mill was holding a "Spar for the Spurtle" contest, I had to get in on the action. The grand prize is the opportunity to compete in this year's Golden Spurtle World Porridge-Making Championship in Scotland.

I wanted to keep it savory and Southern, so I went with a Southern spin on shrimp and grits using steel-cut oats in place of stone-ground grits. One taste and y'all will see that the Southern elements in my recipe—andouille sausage, fresh Gulf shrimp, and hot sauce—blend and harmonize perfectly with this cheesy, kicked-up "porridge."

One of the contest requirements was to create a 3-minute video of the recipe...so I did my best, wearing my Billy Reid "Make Cornbread Not War" T-shirt for inspiration.




Here's the recipe:

Southern Shrimp & Oatmeal 

1 1/2 cups water
1 1/2 cups fat-free, low-sodium chicken broth
3/4 tsp. salt
1 cup Bob's Red Mill Steel Cut Oats
1 cup shredded Colby Jack cheese
1 Tbsp. butter
1/4 tsp. hot sauce
1/2 cup chopped andouille sausage
1 Tbsp. vegetable oil
1 pound large Gulf shrimp, peeled and deveined
2 Tbsp. Wondra flour
1 cup sliced mushrooms
2 garlic cloves, minced
2 Tbsp. fresh lemon juice
1/2 tsp. hot sauce 
2 tsp. chopped fresh thyme
2 Tbsp. chopped green onion
1/4 cup chopped tomato
1 Tbsp. butter


Bring first 3 ingredients to a boil in a medium saucepan; gradually whisk in oats.  Reduce heat, and simmer, covered, stirring occasionally, 20 minutes or until thickened.  Stir in cheese, butter, and hot sauce.  Keep warm.

Cook sausage in hot oil in a large skillet 5 to 7 minutes or until crisp.  Drain on paper towels, reserving drippings in skillet.  Set sausage aside.

Toss shrimp with flour.  Sauté shrimp in hot drippings 1 minute.  Add reserved sausage, mushrooms, garlic, and cook 1 minute.  Stir in lemon juice, hot sauce, thyme, green onion, and tomato, stirring to loosen any browned bits from bottom of skillet.  Remove from heat, and stir in butter.

Serve shrimp mixture over hot oatmeal.


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Romans 6:23

© Copyright 2011 Jones Is Hungry LLC   All Rights Reserved

Jones Is Thirsty: Toad Hollow, Erik's The Red, CA 2009

It may be hot outside, but that doesn't mean you have to give all red wines the Heisman.  The key is to find a red with plenty of fruit (without being sweet) and refreshing acidity.

And let's be honest, there's definitely a time and place for heartier wines that match up to stuff like grilled flank steak, juicy burgers, or lasagna (yes, I like good ol' Italian even in the summer).

Today's featured wine is Toad Hollow, Erik's The Red - it retails for about $13.  This super middleweight wine (think Sugar Ray Leonard or Roy Jones Jr.) is loaded with red fruit flavors—raspberry, cherry—and a hint of vanilla.  Just the right amount of soft tannins to stand up to that grilled flank steak or robust cheese.  Bottom line: this wine is just flat-out fun.




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Romans 6:23

© Copyright 2011 Jones Is Hungry LLC   All Rights Reserved

Mexican "Unfried" Ice Cream Truffles

Birmingham is blessed with a large Hispanic community, so Mexican fried ice cream is one of the many treats we enjoy when visiting our favorite mamá-and-papá Mexican restaurants.


A few weeks back I decided to take the notion of this classic, South-of-the-border dessert, and turn it into something a little more managable without giving up any of the yummy flavor or texture.  Plus, my wife and I needed an easy, go-to treat for those afternoons when it feels like every child in the neighborhood is standing in our kitchen looking for something sweet.  (You know what I mean?)

The truffles are super-easy to make and fun for the kids.  In fact, we now keep a big bowlful of the nut-cornflakes mixture on hand (which is also terrific using pecans or walnuts). In addition to using it for this recipe, my wife and kids love the mixture sprinkled over yogurt and fresh fruit.  I've even caught them stirring it into milkshakes.  I typically eat it by the tablespoonful for a quick, crunchy pick-me-up.  Feel free to switch up the ice cream flavor too — I typically use vanilla, but it works with just about any flavor in the ice cream case.

Mexican “Unfried” Ice Cream Truffles
Prep: 25 min., Stand: 15 min., Freeze: 30 min.

Makes 16 truffles

2 Tbsp. butter
2 Tbsp. sugar

1/2 tsp. of cinnamon

1 cup sliced almonds

1 cup frosted cornflakes

1 qt. vanilla ice cream

Parchment paper

Melt butter, sugar, and cinnamon in microwave on HIGH for 30 to 45 seconds or until butter is melted.  Stir to combine.

Place almonds in a small bowl; pour over butter mixture, tossing to coat.  Spread almonds in a single layer on a parchment-paper lined baking sheet.

Bake at 350˚ for 10 minutes, stirring half way through. Cool in pan on a wire rack 30 minutes.

Meanwhile, line a baking sheet with parchment paper, and place in freezer.

Pulse almond mixture and cornflakes in food processor, and pulse until mixture resembles coarse crumbs.  Pour almond mixture into a shallow dish.

Let ice cream stand at room temperature 15 minutes to soften.

Scoop ice cream into small balls using a 1 1/4-inch ice-cream scoop, and roll in almond mixture, gently pressing onto balls.  Arrange on prepared baking sheet in freezer. Freeze truffles at least 30 minutes or up to 24 hours.


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Romans 6:23

© Copyright 2011 Jones Is Hungry LLC   All Rights Reserved

 

Jones Is Thirsty: Lícia, Albariño, Spain 2010

Heading into the 4th of July weekend, I can't help but think about all the good stuff that'll be coming off the grill.  With all the heat, humidity, and multi-rounds of bocce ball, I like to stay match-fit with a crisp, refreshing white like Albariño.

Don't let the Sauvignon Blanc-style bottle fool you.  These food-loving wines from the northwest corner of Spain are bursting with tropical fruit aromas and girded with surprising heft—plenty of body to stand up to, say, grilled shrimp burgers with a zesty tartar sauce or spicy glazed shrimp.  (In case you can't tell, I have a thing for shrimp.)

Today's featured wine is Lícia, Albariño from Rías Baixas (in Galicia) - it retails for about $16.






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Romans 6:23

© Copyright 2011 Jones Is Hungry LLC   All Rights Reserved

Jones Is Thirsty: Vietti "Tre Vigne" Barbera d'Asti

Jones Is Hungry is branching out because Jones Is Thirsty too. 

So in celebration of my new wine column in Cooking Light (beginning in the September issue), I thought I'd begin shooting short, one minute (sometimes slightly more than a minute) wine picks highlighting some of the great, value-minded wines I run across during my research.

This first clip is a little rough around the edges, but they'll get better as we go along (the director and producer is my 11-year-old, digitally-gifted daughter).  We'll mix things up every now and then to keep it interesting.

If there's something I'm missing or must try, let me know.  That's one of the things I most love about wine—it's a big, wide world out there, and a fun new discovery is always just around the corner.

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Romans 6:23

© Copyright 2011 Jones Is Hungry LLC   All Rights Reserved

Tortilla Pizza with Tallulah

I cherish the moments I'm able to spend with my girls in the kitchen.  They may not always cook (or eat what I cook!), but our time together usually produces some seriously good fun. Plus, the kitchen is my home turf—it's here that I have all the right moves and can do no wrong (at least in the eyes of my daughters), even when I make a royal mess.

If you follow my blog,  then you already know of my kitchen adventures with my youngest daughter, Augusta (aka the Ravenous Pixie).  But I don't often talk about Tallulah, my oldest, who's most comfortable behind the camera shooting video and taking pictures. (And the child has a true gift for all things digital, which comes in handy for an old-timer like me.)  So when we had the opportunity to shoot a cooking segment together a few weeks back, we, ahem, I couldn't wait to get going.

Here's the setup:  I was scheduled to film a spot for "Daytime Alabama" on Birmingham's Champions for Health initiative.  Tallulah was enjoying her first day of summer, so I enlisted her to take a few behind-the-scene shots of me and "Daytime Alabama" host (and seriously cool dude/dad) David Lamb in action.  When David caught sight of Tallulah, he immediately suggested that she not only join us, but that she also make the pizza.  To say that Tallulah was caught off guard is like saying that Alabama can get hot in the summer.  YEAH!

She rallied like a trooper, however, and powered through the recipe with grace. (Even though to hear her tell it, she was totally unprepared from a wardrobe standpoint.  I beg to differ. I think she looked  adorable.)  Actually, let me back up—she did more than power through the recipe with grace.  As you'll see in the clip, Tallulah held her emotions in (as well as a mouthful of pizza) when others would have screamed out.  That's right, I gave her a piping hot slice of pizza on camera, molten cheese and all.

Tallulah and I are still friends, and she's assured me that we can work together again on camera...so long as I stick to cold desserts!





Below is the recipe prepared on "Daytime Alabama"—it's super-easy for kids to prepare (with an adult working the oven, of course).

Give it a try and let me know what you think!


Tortilla Pizza

Prep: 10 min., Bake: 10 min.

Makes 5 servings
I've made this recipe with the Deer Valley Elementary School students for years.  The idea with this recipe is to have fun—switch it up as you and your kids see fit.  NOTE: For best results, don't add too much sauce—too much and the crust will be soggy.  Start with a couple of tablespoons, then add more, if needed.  Also, I prefer to put the pizzas directly onto the middle oven rack—you may want to add heavy-duty aluminum foil or baking sheet to the rack below to catch any dripping cheese or sauce.

5 medium/soft taco-size whole wheat tortillas
1 Tbsp. olive oil

1 1/2 cups no-sugar-added pizza or pasta sauce

1 1/2 Tbsp. Italian seasoning
1 cup shredded low-fat Italian blend cheese

30 turkey pepperoni slices

Brush top tortillas evenly with olive oil.

Divide pasta sauce, Italian seasoning, cheese, and pepperoni over tortillas.

Bake at 400° for 10 minutes, or until cheese is bubbly.

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Isaiah 40: 28-31 

© Copyright 2011 Jones Is Hungry LLC   All Rights Reserved

Daddy's "slightly" fried chicken

I love fried chicken.  And I love braised chicken too.  Here's an easy-to-make Father's Day special that combines both: Daddy's Slightly Fried Chicken.  

There's so many cool things going on in this recipe.  You can braise the chicken the day before, then bread and fry just before serving (which only takes a few minutes).  You can also bread the braised chicken up to 4 hours ahead, for that matter. 

Switch up the herbs if you like.  I use what's in my garden.  This time around I call for chopped fresh thyme, but you could just as easily use parsley, chives, or rosemary--whatever floats your boat.  You can't go wrong. 

I can just sit and eat these bad boys out of hand with a few lemon wedges, but they're also great between those yummy French hamburger rolls (here in Birmingham, I find the rolls in the deli section at Publix).  I mix up a little mayo-Sriracha sauce, then slather it over the rolls to create one tasty sandwich. (I've done it when the chicken's right out of the fryer, but I've also made the sandwiches with leftovers right out of the fridge.)

Here's a video of me preparing the recipe on "Daytime Alabama" with my buddy David Lamb.

Give it a try and let me know what you think!

Daddy’s Fried Chicken

Olive oil

1 pack boneless, skinless chicken thighs
1/8 tsp. salt
1/4 tsp. pepper

1 bulb of garlic cut in half horizontally

2 sprigs of rosemary

1/2 cup white wine

2 cups of chicken broth

1/2 loaf of soft French bread (not a baguette)

1 cup grated Parmesan cheese

1 cup all-purpose flour

3 large eggs, lightly beaten

2 tsp. fresh chopped thyme

Vegetable oil

Sea salt or kosher salt

1 lemon, cut into wedges

Heat olive oil in a skillet big enough to hold the chicken in one layer; add salt, pepper, garlic, rosemary, wine, and chicken broth.

Put a lid on the skillet, and simmer for 45 minutes or until thighs are cooked through (check at 30 minutes-add more broth if needed to cover the chicken). Allow chicken to cool at least 15 minutes.

While the chicken is cooking, process bread in a food processor with 1/2 cup of cheese to make fine bread crumbs (may need to do this in 2 batches).

In three shallow bowls: add flour into one, and season it with salt and pepper; put the beaten eggs in second; combine bread crumb mixture, remaining 1/2 cup of cheese, and thyme in third bowl.

When the chicken is cool enough to handle, pat dry and toss in flour, dusting off any excess flour.  Place chicken into the beaten eggs, making sure to coat well.  Place chicken into breadcrumb mixture; roll and pat mix onto chicken pieces. Put them on a tray and refrigerate until ready to fry (can prepare up to 4 hours ahead – allow chicken to stand at room temperature for 20 minutes before frying).

Heat vegetable oil to 350˚ in a Dutch oven or deep fat fryer (Dutch oven or fryer should be no more than 3/4 full).  Add the chicken a piece or two at a time, frying 45 seconds to 1 minute or until golden brown and crisp. Take out and drain well on paper towels.

Sprinkle with sea salt; squeeze a wedge of fresh lemon over chicken.

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Isaiah 40: 28-31 

© Copyright 2011 Jones Is Hungry LLC   All Rights Reserved