caz ludke

Korean Egg Muffins

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Occasionally you need a portable breakfast, something to grab as you run out the door or maybe you just like to meal prep all your meals, these Korean egg muffins fit into both categories. There are a lot of baked egg cup type recipes out there so what separates these from the rest of them? Instead of just an egg mixture or some kind of puff pastry crust, these use a vanilla scented muffin batter to support the baked egg. The sweet savory combo is like having maple syrup with your sausage, not unheard of but maybe not to everyone’s taste. Every time I make these for a crowd there are slightly skeptical at the idea of them, but I tell them to trust me and in the end they are all gobbled up.

The beauty of these is that you can top them with whatever you like, I like ham, cheddar cheese and green onion, but you could also use bacon, broccoli, jalapenos or kimchi. I use to make these in standard muffin tins but I recently got a jumbo muffin tin and it makes the processes a lot easier. When doing them in the standard muffin tin you really need to use small eggs or hold back some of the egg white from the eggs or they over flow and can get a bit messy. Using the jumbo muffin tins also allows you to add two eggs per muffin and they are less lightly to overflow, they’ll just be right to the top of the cup.

 






Korean Egg Muffins


  • Yield:
    6 jumbo muffins or 12 standard muffins
  • Category:
    ,

Ingredients

Muffin batter

  • 2/3 c all purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/3 c sugar
  • 1 egg
  • 1/3 c milk
  • 1/3 c butter, melted
  • ¼ teaspoon vanilla

Toppings

  • 6 -12 eggs, preferably small
  • 1 c grated cheddar cheese
  • 6 slices of deli ham, diced
  • 2 -3 green onions, chopped

Directions

  1. Preheat the oven to 350 F and heavily grease a jumbo muffin tin. Do not use muffin liners, the batter sticks a lot more to the paper than to a heavily greased tin.
  2. Combine dry ingredients and then add the wet, stir till just combined.
  3. Evenly distribute the muffin batter between the 6 cups, each cup should only be 1/3 filled.
  4. Crack 1-2 eggs in each tin on top of the muffin batter and sprinkle on desired toppings.
  5. Bake at 350 for 20-25 minutes. Let cool for 10 minutes so they have a chance to firm up before removing from the tin.

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Steamed Brown Bread

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Steamed bread is a bit of an unusual thing, chewy texture, moist and in the case of this brown bread rich with molasses flavor. I really like molasses so I tend to keep blackstrap molasses on hand, but that can be a bit strong for this bread, use it if that’s what you have but I’d recommend the regular stuff. The other fun thing about this bread is you steam it in a can, then shake it out and slice it into rings, you can make it in a muffin tin or loaf pan, but that’s no fun. I used two 24 oz cans to steam my bread and they ended up baking right up to the top of the can so if you use something smaller split it into more cans.

 








Steamed Brown Bread


Ingredients

  • 2 -24oz empty cans for steaming the bread
  • butter for greasing the cans
  • ¾ c white flour
  • ½ c rye flour
  • ½ c cornmeal
  • ½ c quick oats or whole oats ground up a little
  • ¾ tsp. baking powder
  • ¾ tsp. baking soda
  • 1 tsp. salt
  • ¾ c raisins, soaked in hot water and drained
  • ¾ c molasses
  • 1 ½ c buttermilk

Directions

  1. Preheat the oven to 325F, heat up water to make a water bath for steaming the bread and grease 2-18oz cans with butter.
  2. Mix together the dry ingredients and then toss the soaked raisins with the dry ingredients to coat them, this will prevent them sinking to the bottom of the cans.
  3. Add in the molasses and buttermilk, mix till fully incorporated and divide between the two cans, about 18 oz each.
  4. Cover the tops tightly with foil, place in a 2-inch-deep pan and fill ¾ of the way with hot water.
  5. Bake at 325F for 2 hours and 15 minutes.
  6. Slice and serve with butter or fry in butter till crispy.

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One Pot Bean Dinner

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This one pot bean dinner is like chili without the chili, meat and beans are the main ingredients with a few other things added for a rich smoky flavor. Maybe you could call it BBQ beans, but it’s not so dark and vinegary, it’s smoky and sweet, with only a touch of vinegar and three types of beans.

For the general public I call this dish one pot bean dinner, among old boat friends it’s vinegar bean stew but at home it’s known as Oma bean dinner because the recipe originates from my Oma. I don’t know where she got the recipe, but it has the feel of something you’d find on the back of the box. When I was first cooking on boats I made a lot of things from my childhood even if I didn’t have the recipes, when I made this I winged it and it ended up a bit sharper than I intended and a bit BBQy so it was dubbed vinegar bean stew. So even though this is a family recipe and I love the way it is written I’ve tweaked it to more of my style but still holding to the real feel of the original. This recipe doubles really easily and makes for great leftovers, so make a big batch of this and dive into your pantry staples.

 





One Pot Bean Dinner


Ingredients

  • 1/4 lb bacon, chopped
  • 1 lb ground turkey or beef
  • 1 large onion, chopped
  • 28 oz pork and beans with juices
  • 15 oz can kidney beans, drained
  • 15 oz can white beans, drained
  • ¾ c ketchup
  • 6 tbsp. apple cider vinegar
  • 2 c water
  • 1 ½ tsp. liquid smoke
  • 1 ½ tsp. salt

Directions

  1. In a large pot add the chopped bacon and cook until crispy, remove from the pot with a slotted spoon and drain on a paper towel.
  2. Remove most of the bacon grease and save for later, if you are using ground turkey leave a a few extra tablespoons. Brown the ground meat and remove from the pot.
  3. Add 2 tablespoons of bacon grease back to the pot and caramelize the onions.
  4. When the onions are cooked to your satisfaction add the cooked ground meat and bacon back to the pot along with the remaining ingredients.
  5. Simmer the pot of beans for 1 hours stirring occasionally to prevent the beans from sticking to the bottom.
  6. Serve while hot with steamed brown bread.

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Miso Marinated Soft Boiled Eggs

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I always see pictures of marinated soft boiled eggs toping bowls of ramen, I don’t see them presented as just a side dish or snack which is how I like them, it’s like the deviled egg of Japan. Soft boiled eggs are peeled and marinated in an assortment of things, miso, soy sauce, mirin, sake, dashi, sugar and then let to sit for a few days in the fridge. Once fully marinated you slice them in half, pop them in your mouth and enjoy as a perfect snack.

Every time I make miso marinated eggs I look up a recipe or try to find my old recipe notes and can’t find exactly what I’m looking for so I end up wing it. They always turn out great but they would be more enjoyable if I had a trusty marinade to ensure they were perfect every time. So finally I did it, I managed to make a few batches to test different marinade ratios and find the one I like the best. But knowing me I’ll only half follow this recipe in the future because that’s the type of person I am, I can’t ever make anything the same.







Miso Marinated Soft Boiled Eggs


Ingredients

  • 6 eggs at room temperature
  • ¼ c water
  • ¼ c sake
  • ¼ c mirin
  • 2 tbsp. miso
  • 2 tbsp. soy sauce
  • 1 tsp. dashi powder

Directions

  1. It’s important that your eggs are are room temperature before cooking, you can place the eggs in warm water for a bit to help speed up that process.
  2. To a pot of boiling water add your eggs, turn the heat down to a simmer and cook your eggs for 5-6 minutes or cook them how you usually make soft boiled egg.
  3. Once the eggs are cooked shock them in ice water to stop the cooking process.
  4. While the eggs cooling make the marinade, do this in the container you plan to marinade the eggs in; I recommend a zip top plastic bag. Everything goes in and you can squish the ingredients around until combined into a smooth sauce.
  5. Pell your eggs, add them to the marinade and refrigerate for 3 days, flip the bag over at least once a day. After 3 days they are ready to eat but they should also be removed from the marinade otherwise they have a tendency to get rubbery.

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Spätzle

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I was really proud of myself when I first officially cooked on Bounty, not just cooking one meal, not filling in for a few days, but really cooking for a length of time. We were in Maine and I was really glad to move into the galley instead of scrap barnacles off the hull of the ship with the rest of the crew. I went to a local book store and bought myself a cook book as a little treat, I bought a book all about pasta, it was something that I didn’t know much about at the time. With my new found confidence I felt I could tackle a challenge and make ravioli for everyone, oh boy, even me now knows how bad of an idea that is. There were only about 15 of us, but there was only one of me who didn’t know a whole lot and it took forever just to make a few for everyone.

Even though I was discouraged I was still feeling this pasta kick so I looked for something easier and came across spatzle, a fresh egg noodle that requires no kneading, rolling or forming into fancy shapes. A thick gooey batter is poured onto a cutting board and with a wet knife you slice thin ribbons of the noodle batter into boiling water. With this method you end up with thick chewy noodle strands, they are good but using a proper spatzle maker does the trick, you get cute noodles as my friend’s kid says. A little box sits on top of a grate, like a cheese grater and you push the box back and forth pressing the batter into boiling water creating small droplets of noodles.

The only trick to this recipe is finding the correct consistency for your cooking method. If you slice them off a cutting board then you’ll want your mixture thicker so it’s not running away without you. For the spatzle maker it can be a bit looser, but if it’s too loose then I find the noodles end up as long teardrops instead of little blobs. I like my batter to fall off my mixing utensil smoothly, but slowly, no thick blobs blopping off and not running like pancake batter. It’s easier enough to adjust as you go and experiment to see where you like the batter.

Last but not least the one unique thing I like to add to my batter is a heavy pinch of turmeric, I like the color that it lends to the finished product. I’ve also played around with the idea of adding pureed spinach or peas for a bright green color could be fun and peas would add a lovely sweetness to the noodles. Have fun experimenting!

 









Spätzle


Ingredients

  • 1 ½ c flour
  • 4 eggs
  • 1 tsp. salt
  • 2 -4 Tbsp. water
  • ½ tsp. turmeric (optional)
  • butter, caramelized onions, herbs or cheese for serving

Directions

  1. Put a large pot of salted water on to boil.
  2. Mix all of the ingredients together in a large bowl, add more water as needed depending on the consistency you are going for and the size of your eggs
  3. When the water has come to a boil place your spatzle maker over the pot, pour some batter into the dispenser cup, push the cup back and forth across the holes until there is nothing left and stir the noodles.
  4. When all the the noodles have floated to the surface cook for one minute. Use a spider or small strainer to remove the pasta from the water and continue with small batches until the batter is all cooked.
  5. Serve the spatzle with butter, caramelized onions, herbs or cheese, you can even fry it crispy.

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Cyclops Toast

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It doesn’t matter what you call it, egg in a hole, chicken on a raft, egg in a basket, Johnny one eye or as I prefer Cyclops toast it’s all the same, a slice of bread with the center cut out and an egg cracked in the middle. I grew up on these, it was the fancy breakfast that my dad would make now and again, they just seem so much more special than a fried egg and a pieces of toast, I think it’s that the bread is fried in butter.

The thing that makes my Cyclops toast a little special is that I like to dress it with a little maple syrup and sriracha, it kind of of makes it taste a little French toasty, but still gives you a savoy runny egg yolk.






Cyclops Toast


Ingredients

  • 1 slice of bread
  • 1 egg
  • butter for frying
  • maple syrup and sriracha for serving

Directions

  1. Cut a circle in a slice of bread, use a glass, cup or cookie cutter, sometimes the right sized item doesn’t cut through the bread and you’ll have to use a knife finish cutting through the bread.
  2. Melt a pad of butter in a pan, put the slice of bread and the cut out circle into the pan and rub it around, flip the pieces over and rub a little more so that everything has been buttered.
  3. Toast the bread on one side on medium heat, flip the pieces over, add a little more butter to the hole and crack in an egg.
  4. Cook until the egg is done to your liking, you can flip the toast over to cook the egg on the top or put a lid on it to help steam the white of the egg.
  5. Serve with a drizzle of maple syrup and doted lines of sriracha.

For more click to continue on to http://www.seasonedatsea.com

Apple and Cheese Galette with Cumin Seeds

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Cumin and cheese is a great combination, there is even a gouda that comes with toasted cumin seeds in it, one of my favorites. Cheese and apples go great together too, they pair nicely in a pie, so why not let all three of them play together. The first rendition of this pie was good, but not great, it was in slab form so right off the bat there was too much pastry and not enough apples. It also wasn’t sweet enough, I’m always pulling back on the sugar in recipes so that things won’t be overly sweetened, but this pie needs it or it’ll end up a little savory. So now this pie is a winner with the changes I’ve made, it’s piled with fruit, minimal crust, a little less cheese and more sugar. Sweet spiced apples with a little earthy body from the cumin seeds and then a crisp cheese crust when you get to those final bites of the pie really complete it.

 










Apple and Cheese Galette with Cumin Seeds


Ingredients

  • Favorite pie dough recipe enough for the bottom of a 9” pan
  • 3 lb of apples, green and red
  • 1 c brown sugar
  • ¼ c flour
  • ½ tsp. cumin seeds, toasted and crushed
  • ½ tsp. cinnamon
  • ¼ tsp. salt
  • egg wash
  • 3 oz grated cheese, comte, gouda or cheddar

Directions

  1. Prepare your favorite pie dough recipe and let it chill while making the filling.
  2. Preheat the oven to 350F.
  3. Peel, core and slice the apples, put them in a large bowl with the brown sugar, flour, cumin, cinnamon and salt, toss together.
  4. On a floured surface roll out the pie dough, I like mine thin, maybe a bit too thin but it’s a lot of apples to fit in one pie. Fold the dough into quarters to help transfer it to a baking sheet before filling.
  5. Dump all of the apples into a large mound on top of the pie dough leaving 2-3 inches around the perimeter. Fold the edges up around the filling and pat down the apples a little arranging a few slices if necessary.
  6. Brush the edges of the pie with an egg wash and sprinkle on the grated cheese.
  7. Bake at 350F for 1 hour or until the bottom of the pie is brown, check it by peeking underneath with a big spatula. I recommend letting it cool a little before serving so the juices have a moment to tighten up.

For more click to continue on to http://www.seasonedatsea.com

Chipotle Crème for Fish Tacos

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I have strong feelings about tacos

  1. Corn tortillas over flour
  2. No rice or beans
  3. Be simple, 3 fillings maximum

When I set up my buffet line I try to set it up in a manor that people won’t be tempted to put side dishes into their taco, I usually put them first, then the tortillas and corresponding fillings. Depending on the side dish people are more or less tempted to add them to their tacos, it bothers me to NO END! Is there a right way to assemble a taco? Yes, yes there is and it’s the way I think the flavors are best combined and leave the side dishes on the side.

The tacos I’ve had best luck with are fish tacos, people seem to agree that fish and beans don’t go in the same mouthful. You can prepare your fish any way you like, dusted with flour and sautéed in butter or beer battered and deep fried as long as it is accompanied with some shredded cabbage and lots of this chipotle crème. It’s spicy, smoky, herbaceous, zippy from the lime and sour cream and it’s the sauce that makes people come back to stuff their faces with more tacos.

 






Chipotle Crème for Fish Tacos


Ingredients

  • 2 -3 chipotles
  • 1 tbsp. chipotle adobo sauce
  • 1 limes, zest and juice
  • 1/2 c cilantro
  • ½ tsp. salt
  • 2 garlic cloves, crushed
  • 1 c sour cream

Directions

  1. Add all of the ingredients except the sour cream into a food processor, blend until smooth.
  2. Add in the sour cream and blend until just combined, the more you mix it the looser the mixture will become and you don’t want too thin of a sauce to drip out of your tacos.
  3. Spoon into tacos stuffed with fried fish and shredded cabbage.

For more click to continue on to http://www.seasonedatsea.com

Cauliflower Risotto

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Winter has arrived once more and its time to dial back my elaborate boat cooking and focus on healthier dishes for myself and the husband. We have a lot of go to things we make that are flexible on their flavors so we don’t get board, roasted vegetables with poached eggs, vegetable noodles and cauliflower rice with anything, but now and again you need to break the mold and have a cheat day. I find that I don’t crave a full on cheat day the way I use to, maybe because I’ve managed to squeeze in a few more half cheat meals. This cauliflower risotto is the perfect example of a half cheat, you have the cauliflower replacing the Arborio rice, so that’s the good part and the half bad is the little bit of everything else that makes risotto risotto.

Unlike other recipes out there I’ve crafted this recipe to be as risotto like as possible, it contains the same ingredients as regular risotto with the addition of a little flour and obviously the cauliflower replacement. The cauliflower on its own would never thicken the way Arborio rice does with all its natural starches so you have to make a little bit of a roux, just like when you make mac and cheese. This recipe is basic, it’s a jumping off point for the cauliflower risotto of your dreams, add some peas, sautéed mushrooms or more cheese and herbs.







Cauliflower Risotto


Ingredients

  • 1 tbsp. olive oil
  • ½ a small onion, diced
  • 2 tbsp. butter
  • 4 tbsp. flour
  • ½ c white wine
  • ¾ – 1 c stock, chicken or vegetable
  • ½ of a large head of cauliflower, grated by hand
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1/3 c grated parmesan

Directions

  1. In a large saucepan on medium high heat add the oil and diced onion, sauté for 5-7 minutes until the onions have softened.
  2. Add the butter, let it melt then add the flour, stir everything together and allow the flour to cook for about 3 minutes until it smells fragrant and darkens in color.
  3. Add in the white wine and stock, simmer for about 5 minutes until the mixture has thickened and coats the back of a spoon.
  4. Fold in the grated cauliflower carefully and turn down the heat to medium, cook for about 10 minutes stirring occasionally until the cauliflower is tender but not mushy.
  5. Finish the risotto with salt, pepper and grated parmesan.

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Harissa Salmon

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Over the past 4 years I’ve made a ton of salmon, not just Friday night salmon dinner sails, but plenty of private charters select salmon off my catering menu. The first year I ate salmon with enthusiasm, after that I only ate some here or there and now I hardly even try it even though I’ve made it. Don’t’ get me wrong salmon is great, but it’s also a strongly flavored fish, unlike white fish salmon will always be the star rather than whatever you put on top of it. So after having made salmon at least 50 times for about 60 people ever time I have found a handful of recipes that I really love and don’t mind repeating.

This quick harissa is great on its own, roasted red peppers and some freshly toasted spice make a powerful sauce, but it’s more of an ingredient at that stage. Add some mayo and then it’s really a sauce all on it’s own ready to smother a couple salmon fillets and roasted under the broiler.








Harissa Salmon


Ingredients

  • 3/4 tsp. cumin seeds
  • 3/4 tsp. coriander seeds
  • 1/2 tsp. caraway seeds
  • 1 ½ tsp. paprika
  • 1/4 tsp. cayenne
  • 1/2 c roasted red peppers
  • 1 garlic cloves
  • 2 tbsp. tomato paste
  • 1 ½ tsp. lemon juice
  • ¾ tsp. salt
  • 1/4 c mayo
  • 3 -4 salmon fillets

Directions

Harissa sauce

  1. In a small pan toast the cumin, coriander and caraway seeds for a few minutes until they are fragrant, grind in a spice mill or mortar and pestle until powdery.
  2. Add the ground spices and remaining ingredients into a food processor, blend till smooth.

Salmon

  1. Preheat the broiler on high and move a rack to the uppermost position.
  2. Line a baking sheet with parchment paper for easy clean up and place the salmon fillets on it, spoon about a ¼ cup of harissa sauce sauce over each fillet.
  3. Broil for 5 to 10 minutes depending on the thickness of the fillet, turn the tray every few minutes to ensure even coloring. Cook until the internal temperature of the fish reaches 140F.

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