BLOG | Coast Cooking
Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on October 21, 2014
Classically, a bruschetta, as taken from the “Silver Spoon” cookbook, the best selling Italian cook book in Italy for the past 50 years, is this: "a slice of homemade bread (that knocks most of us out right there, doesn't it?), lightly toasted, rubbed with garlic, seasoned with salt and drizzled with olive oil. Chopped tomato, oregano, and wild fennel may be added."
When presented with a good food idea chefs and home cooks alike often take off in a thousand different directions. Google bruschetta and you will find recipes that include every type of cheese, including mozzarella, Gorgonzola and goat’s cheese. You also will find other add-ons like honey, shrimp and every vegetable imaginable.
Those recipes may be good, but to a good Italian, like my friend Chef Paola Bugli at Stalla, it's just not bruschetta; maybe it’s a sandwich, maybe it's a canapé, maybe even a crostini, but it's not bruschetta.
One more caveat: bruschetta is best when toasted over a hard wood fire.
1 loaf crusty locally made bread
1-2 large cloves of garlic
Best quality olive oil
1 chopped tomato
1 bunch fresh basil
Slice the bread, toast it unadorned, then rub it with the whole clove of garlic (skin off of course). Toss the tomato, some olive oil and the chopped basil, spoon on to the toasted bread and add a nice drizzle of oil and a good pinch of salt.
Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on October 20, 2014
Chorizo is a fresh or cured sausage that originated in Spain. Today you can find it all over the Americas. In some of the better grocery stores you can find the cured version, which is fine if you are making paella, but if you want to make the best taco you have ever had, you've got to find it freshly made. La Nortena on Porter Avenue in Biloxi makes their own (if you know of another source, please let me know). For that killer taco, use yellow corn tortillas or soft flour tortillas, whichever you prefer. Sauté the chorizo out of the casing, along with onions, bell pepper and garlic, which are the core of the taco, but it also needs a fresh touch to finish it off. Make a fresh tomato pico de gallo, or salsa if you prefer, and (please, nothing from a jar or can) make sure not to forget the lime. If you put this together correctly you are going to enjoy a taco that you will never forget. If you want to add a nice zing, add some goat cheese. 6-8 tortillas of your choice 1 pound fresh chorizo 1
Posted on October 16, 2014
Fried chicken is perhaps the most iconic of all Southern foods.
Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on October 15, 2014
When you think of Asian noodles do you think only of Top Ramen? If so you are behind the learning curve. If you want to see what I mean, pay a visit to Lee's International Market in Biloxi (or any other Asian market you like) and there you will find a selection with at least 50 choices. The most common types are soba, udon, ramen, cellophane, rice, lo mein and wonton, but that is not all. My favorites are the udon noodles that you find in the refrigerated section. They are thick, meaty and cook very quickly. These chewy noodles are great in a variety of ways, but I have to admit, none of my favorite serving ideas are even close to traditional. Try making carbonara with udon (eggs, bacon and noodle), or with just a chicken stock base. Cover in Parmesan or your other favorite cheese, or just brown them quickly in a bit of good butter. You can't go wrong. 1 package fresh udon noodles 1 cups chicken stock 1-2 farm fresh egg Soy sauce or Sriracha hot sauce, cilantro to garnish