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By Sam Johnson, Deputy Director of Cullinary | 1776

Now this is truly one of my favorites: The cajun burger with the pimento cheese will create a moment that your tastebuds won’t forget. My Recommendation is that you serve this on a Brioche bun. The slight sweetness of the bread with sharp cheese and saltiness makes the flavors come together wonderfully. This makes for a great fall BBQ menu idea. If by chance you have leftover pimento cheese, you can make yourself a delicious grilled cheese the next day!

Cajun Burger:

• 1 pound ground beef
• 1/4 cup finely chopped onion
• 1 teaspoon salt
• 1 teaspoon Cajun Seasoning Blend
• 1/2 to 1 teaspoon hot pepper sauce
• 1/2 teaspoon dried thyme
• 1 tablespoon of worcestershire sauce
• 1/4 teaspoon dried basil
• 1 garlic clove, minced

Directions

1. In a bowl, combine burger ingredients; shape into four patties. Cook in a skillet or grill over medium-hot heat for 4-5 minutes per side or until burgers reach desired doneness.
2. Serve on buns; top with  Pimento Cheese.

Pimento Ingredients:

• 2 (8-ounce) sharp cheddar cheese shredded
• 1 Cup of White New York sharp cheddar cheese shredded
• ¼  cup of minced white onion
• ½  cup diced pimentos
• 1 teaspoon of minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup of Dukes Mayo
• 1 Teaspoon of Lemon Juice

Directions

Mix together all ingredients in a bowl  until fully combined. Let sit in refrigerator for 1-2 hours.

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By Sam Johnson, Directory of Cullinary | 1776

Roasted chicken and grains, cozy for the changing temperatures on the last days of outdoor dining!

Roasted Chicken

Ingredients:

• ⅓ Cup Old Bay Seasoning
• 2 TBS of Garlic Powder
• ¼ Cup of Lemon Juice
• ½ Cup of Olive Oil
• Salt & Pepper to taste
• 8 Piece Cut Chicken
• 2 cups of water 1/2 cup more if not using kimchi juice  • 6 ounces tofu
• 2 scallions
• salt and pepper to taste

Directions:

1. Put Old Bay,Garlic Powder, Lemon Juice, Olive Oil in a bowl whisk together pour over chicken and toss to coat all of chicken.
2. Place chicken in 425 degree oven for 20-25 minutes. Pull once chicken reaches temperature of 165 F.

Quinoa

Ingredients:

• 2 tablespoons canola oil
• 1 medium onion, finely chopped
• 1 medium sweet red pepper, finely chopped
• 1 celery rib, finely chopped
• 2 teaspoons chili powder
• 1/4 teaspoon salt and 1/4 teaspoon pepper
• 2 cups vegetable stock• 6 ounces tofu
• 1 cup frozen corn
• 1 cup red quinoa
• 1 can (15 ounces) black beans, rinsed and drained
• 1/3 cup + 2 tablespoons minced fresh cilantro, divided

Directions:

1. In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender.
2. Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed.
3. Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.

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By Sam Johnson, Deputy Directory of Cullinary | 1776

This month’s recipe, although not my own, has quickly become one of my favorites.  So,  I thought I would share it with the Keswick Community. This Korean based dish is sure to be a crowd pleaser. Here’s a picture of my Kimchi Stew when I made it at 1776.  Enjoy! The recipe is featured on. www.koreanbapsang.com

This is also a very popular recipe for a summer friends on patio!

Ingredients:

• 2 cups packed bite size kimchi fully fermented
• 4 ounces fresh pork belly or other pork meat with some fat
• 1 to 3 teaspoons Korean red chili pepper flakes gochugaru – adjust to taste
• 1 teaspoon minced garlic
• 1/2 teaspoon minced ginger
• 1/2 cup juice from kimchi if available
• 2 cups of water 1/2 cup more if not using kimchi juice
• 6 ounces tofu
• 2 scallions
• salt and pepper to taste

Directions:

1. Cut the meat and kimchi into bite sizes. Slice the tofu (about 1/2-inch thick), and roughly chop the scallions.
2. In a pot, cook the kimchi and pork with the red pepper flakes, garlic, and ginger over medium high heat until the kimchi is softened and the pork cooks through, about 5 to 7 minutes.
3. Add the kimchi juice and water. Reduce the heat to medium, and boil, covered, for about 20 minutes. Add more water if necessary.
4. Add the tofu and scallions. Salt and pepper to taste. (Salt is usually not necessary, unless kimchi was lightly seasoned or kimchi juice is not available.)
5. Boil until the tofu is cooked through, about 5 minutes. Serve while bubbling over from the heat.

Notes: For added flavor, save the water used to rinse rice, ssal ddeum mul, and use for jjigae/stew. The water used to rinse rice is commonly used for Korean jjigae. I normally use the water from the third round of rinsing. Another option is to use anchovy broth (about 7 or 8 medium dry anchovies and 1 3-inch square dried kelp boiled in 3 cups of water for 10 minutes).

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By Sam Johnson, Deputy Director of Culinary | 1776

This is also a very popular recipe for a summer friends on patio!

This recipe is fun and can be used as a quick lunch item or a great make ahead meal served with nice French White. I’m pretty sure this will become a Keswick favorite, it’s certainly one of mine!

Ingredients:

• 2 cans solid white tuna
• 1 bunch scallions, thinly sliced
• 1/4 C soy sauce
• 2 T sesame oil
• 1 T honey
• 1 T rice wine vinegar
• 1 T furikake rice seasoning
• 1 C cherry tomatoes, halved
• 1 english cucumber, halved & thinly sliced
• 4 C mixed greens
• 1 C fresh herbs (mint, basil, thai basil, cilantro)

Ginger-Miso Dressing

• 2 T miso paste
• 2 T ginger, finely chopped
• 1 garlic clove
• T rice wine vinegar
• T water
• T sugar
• 2 tsp sesame oil
• 2 T vegetable oil

Directions

1. Drain tuna and flake into bowl, add scallions.
2. Add soy sauce, sesame oil, honey, vinegar & rice seasoning to blender, blend until combined and pour over tuna. Mix tuna, scallions & soy dressing until well combined. Set aside or chill until ready to serve.
3. For ginger dressing; combine all ingredients in blender, puree until smooth.
4. To serve, mix greens, herbs, tomato & cucumber.
5. Top with reserved marinated tuna and Ginger-Miso dressing.

4 servings.

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By Sam Johnson, Deputy Director of Culinary | 1776

Herb Crusted Chicken is as tasty as it is good looking! 

Brush a mustard sauce over chicken breasts and press a Parmesan herb breading on top. It’s an easy recipe for holidays and special occasions! The fresh herbs in the breading definitely make for a beautiful presentation. But, dried herbs will work too.

It’s the same breading used on Herb Crusted Pork Tenderloin and is fantastic on salmon too.

This is also a very popular recipe for a make ahead meal household. While you have everything out, go ahead and make a few servings to freeze for later. Perfect for a weekday meal with a tossed salad on the patio.

Ingredients:

• 5 4oz Chicken Breast
• 3 ½ Cups of Panko
• 1 ½ Cup of grated parmesan
• 1 Cup of Dijon Mustard
• 2 sticks of Salted butter
• 1 Bunch of Rosemary
• ½ Cup of lemon juice

Directions

1. Pat chicken dry then arrange on baking sheet.
2. Using a small spatula smear small amount of Dijon on each chicken breast also sprinkle with salt and pepper.
3. Using a sauce pot melt butter and combine in Dijon mustard whisk until smooth add lemon juice.
4. While that simmers, put breadcrumbs in bowl with parmesan and chopped rosemary. Then pour butter and mustard mixture over bread crumbs toss lightly.
5. Then arrange mixture on top of chicken. Cook in 325 oven for 20 minutes or until chicken is done, and topping is golden brown.

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By Sam Johnson, Deputy Director of Culinary | 1776

Its Spring time! So, Keswick and beyond let’s get cooking. With Roast Pork and Pineapple Salsa, we can’t forget the coconut rice with dried cranberries and toasted almonds. I make this recipe all the time one of my personal favorites.

Pork

• 1 or 2 1-2 pounds’ pork tenderloins
• 1 tablespoon oil
• 2-3 tablespoons fresh lemon, lime, or orange juice (or 1 tablespoon of each)
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder also 1 teaspoon of onion powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper

1. Preheat oven to 400 degrees and lightly grease a large baking/casserole dish. Pierce tenderloins all over with a fork. Rub oil onto all sides of the meat.
2. Whisk together Italian seasoning, garlic powder, onion powder, cumin, salt, chili powder, smoked paprika (if using) and black pepper. Sprinkle mixture over tenderloin(s), patting it onto the surface of the meat on all sides. Place in prepared baking dish and drizzle lemon/lime juice over the top.
3. Bake for 25-35 minutes until outside is browned and crispy and centers are cooked through.
4. Spoon juices from the dish over the meat. Allow to rest on a cutting board or in the baking dish for 5-10 minutes. Slice into 1 inch pieces. Spoon any remaining juices from the pan over the slices, garnish with fresh chopped cilantro and pineapple salsa.

Pineapple Salsa

• 1 cup chopped fresh pineapple
• 1 cup chopped red bell pepper
• 1 cup chopped purple onion
• 1 tablespoons chopped fresh cilantro
• 1 small jalapeño Chile finely chopped
• 1 teaspoon coarse sea salt
• 1 tablespoon fresh lime juice
• 1 tablespoon rice vinegar
• 1 tablespoon of honey

Rice

• 1 cup Indian basmati rice
• 2 cups water
• 1 ½ tablespoons salted butter
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 ½ cup dried cranberries
• 1 cup toasted almond sliced

1. Place the rice in medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four times, or until the water runs almost clear. Using a strainer, drain the rice.
2. In a medium pot, bring the water, butter, salt, and rice to a boil. Cover the pot with a tight-fitting lid, then turn the heat down to a simmer and cook for 15-20 minutes, until all the water is absorbed and the rice is tender. If the rice is still too firm, add a few more tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 5 minutes.
3. Fluff the rice with a fork and season with cinnamon and nutmeg. Also add dried cranberries and toasted almonds.

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By Sam Johnson

Sam’s open facer – chicken sandwich on brioche, put a smile on our editor’s faces at a recent retreat!

Ingredients:

• 1 Loaf of Brioche Bread
• 1 Pound Chicken Breast (Grilled & Sliced)
• 4 Sweet Onions
• 1 Pound of bacon
• 1 Container of Arugula
• 2 cups of Mayo
• 1tbs of Dijon mustard

Instructions:

1. Cut up onions and sauté with olive oil salt and pepper until golden brown. As onions are cooking add ½ Cup of Apple Cider Vinegar and ½ Cup of Sugar. Continue to cook until most liquid is cooked out of onions.
2. Cut bread into eight 1-in. slices and toast slices. Meanwhile, Cut up onions and sauté with olive oil salt and pepper until golden brown. As onions are cooking add ½ Cup of Apple Cider Vinegar and ½ Cup of Sugar. Continue to cook until most liquid is cooked out of onions. While onions are cooking, fry bacon until crispy.
3. In a small bowl, combine the mayonnaise, Dijon mustard and pepper; mix well. Spread Dijon mixture over each bread slice. Top with chicken, onion jam mixture, bacon and Swiss cheese. Place on a broiler pan. Broil 4-6 inches from the heat for 3-4 minutes or until cheese is melted. Yield: 8 servings. Once sandwiches come from oven, top with arugula salad- dressed with Dijon mustard, lemon juice, and salt & pepper.

Crowd pleaser or for a simple lunch, best to make a platter of them for UVA Basketball!

—Samuel Johnson, Deputy Director of Culinary | 1776

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