Clair-Mel Black Beans 'N' Rice

In the neighborhood I grew up in everybody's mama had a special recipe. Good black beans and rice was one of thosethat you could eat at 6 people's houses and have 6 different ways. This is the closest that I've found to how I like them.

Clair-Mel Black Beans 'N' Rice

1 lb. dried black beans
4 c. water
3 cloves peeled, crushed garlic
1 med. peeled and chopped yellow onion
1/4 lb. chopped salt pork
1 lb. smoked ham hocks, cut into 1 1/2-inch pieces
2 tsp. paprika
3 tsp. cumin
2 bay leaves
4 c. chicken stock or broth
1/4 tsp. chili powder
1 tbsp. red wine vinegar
Salt and pepper
Sticky parboiled rice
Cornbread or spoonbread

Wash beans and place in 6-quart stove top casserole with 4 cups water. Cover and boil 2 minutes, then shut off heat and let set 1 hour. Add remaining ingredients, except vinegar, salt and pepper. Simmer until tender (2 hours).

When done cooking, debone hocks, chop meat, and return to pot. Remove Salt pork. Add vinegar, salt and pepper. Bring to simmer again. Serve with sticky rice and cornbread. A dash of crystal hot sauce and raw onion are added delights.

Mushroom and Smoked Ham Stuffed Crepes

This recipe comes from Bon Appetit magazine. I haven't tried it yet, but it sounds intriguing. The original recipe comes from a San Francisco posh establishment called L'Osteria del Forno.

Mushrrom and Smoked Ham Stuffed Crepes

Filling:

1 ounce dried porcini mushrooms
2 cups hot water
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon finely chopped fresh Italian parsley
1/4 cup dry white wine
1/2 pound button mushrooms, sliced Sauce
6 tablespoons (3/4 stick) unsalted butter
3 tablespoons plus 1 teaspoon unbleached all purpose flour
2 2/3 cups milk (do not use low-fat or nonfat)
1/4 teaspoon ground nutmeg
8 thin 5x3-inch smoked ham slices
1 1/2 cups grated Parmesan cheese

Basic Crepes

2 large eggs
1/4 teaspoon salt
1 cup unbleached all purpose flour
1 1/4 cups (or more) milk (do not use low-fat or nonfat)
Melted butter

Place porcini mushrooms in large bowl. Pour 2 cups hot water over; let stand 30 minutes to soften. Using slotted spoons, remove mushrooms from soaking liquid. Discard liquid. Finely chop porcini.

Heat oil in heavy large skillet over medium heat. Add garlic and saute 1 minute. Add porcini and parsley and saute 1 minute. Add wine and boil until liquid evaporates, about 2 minutes. Reduce heat to medium-low. Mix in button mushrooms. Cover and cook until tender, stirring occasionally, about 10 minutes. Uncover and simmer until liquid evaporates, about 3 minutes. Season with salt and pepper.

Melt butter in large saucepan over medium heat. Add flour and stir 3 minutes (do not brown). Gradually whisk in milk. Simmer until sauce thickens, stirring occasionally, about 5 minutes. Stir in nutmeg. Season with salt and pepper. Cool to lukewarm, about 30 minutes.

Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour.

If necessary, add more milk by tablespoons to batter to thin to consistency of heavy whipping cream. Heat 8-inch diameter nonstick skillet over medium-high head. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.

Place 8 crepes on work surface. Place 1 ham slice in center of each crepe. Spread 1 tablespoons sauce over each. Top each with 2 rounded tablespoons mushroom filling. Roll up crepe jelly roll style. Arrange rolled crepes in single layer in 13x9x2-inch glass baking dish. Spoon remaining sauce over.

Preheat oven to 475°F. Bake uncovered until crepes are heated through and top is golden, about 20 minutes. Sprinkle with cheese.

Ham and Swiss Crustless Quiche

Sick days usually consist of boring food like chicken noodle soup and gingerale. My last bout with the flu I discovered this fast and satisfying quiche that hit the spot.

Ham and Swiss Crustless Quiche

1/2 cup of cubed ham or lunchmeat
1 cup of shredded swiss cheese
1/3 cup of chopped onion, browned in butter
1/2 cup of bisquick or pancake mix
2 cups of milk
4 eggs
1/4 teaspoon of salt
1/4 teaspoon of pepper
pinch of paprika
pinch of garlic powder

Sprinkle ham, cheese and onion evenly over the bottom of a greased corningware pan. Place remaining ingredients into a bowl and whisk until blended well and fluffy (at least 1 1/2 minutes). Bake at 350F for 40-45 minutes or until a knife inserts cleanly into the center. Let stand for 5 minutes before serving.