A Few of Our Favorite Things

As 2021 draws to a close, we here at Grab The Corkscrew are looking back over the year and counting our blessings. 

We are certainly thankful for our group of writers, our blog turning two last month, and all of the wonderful readers! 

In the spirit of giving, we present to you some of our favorite things and pray that 2022 brings us all a renewed enthusiasm for cooking, dining, and sharing, and for love, the core of it all.

Cheers … 

Wine & Spirits

Franco Serra Barolo – It is no secret I love wine (red, white, rose, you name it!), but I have definitely refined my tastes over the years, and dry Italian reds are definitely some of my favorites.  Our wine rack is always stacked with several bottles of this Barolo.  Reasonably priced at around $35 per bottle, it will not break the bank and yet is a quality full-bodied red, which pairs excellently with meats and cheeses. (Amanda)

Campo Viejo Rioja - Buddy and I found this inexpensive Spanish red wine that we love. It’s fruity and perfectly smooth, but not sweet. Prices range from $10 - $20. If you try any of the older reserves, let it breathe for just a few minutes before pouring. If you cannot find the Campo Viejo, look for any Spanish red that is made with a tempranillo grape (key ingredient), in particular those from the Rioja region, though the blends are delicious, too. (Cam)

Broadbent Vinho Verde - I always keep an extra bottle of this light, refreshing white in my refrigerator. This Portuguese table wine is a blend of green grapes that’s perfectly spritzy and dry at the same time. At around $10, it’s the perfect price point for serving to friends over brunch or a fish dinner. I jokingly call this my “mama wine.” Because of its low alcohol content, you can enjoy a few glasses without feeling worse for the wear. (Mary Margaret)

Segura Viudas Brut Heredad Reserva Cava - This is the ultimate “bring a bottle of wine” choice for the holidays. If you haven’t seen this thing … you have to check it out. It’s a standard 750mL bottle of Spanish sparkling, but the actual bottle is decidedly fat, with an embossed metal base that’s super sexy and looks like it costs way more than $21. It also just happens to taste great, too! (Maggie)

Moet and Chandon Champagne – I confess.  I’m fancy.  Cannot deny it.  There is always something sparkly and chilling in our refrigerator (no matter the time of year), and 9 times out of 10 it is going to include a bottle of this champagne.  Everyone should have a good bottle of champagne on hand; for special occasions, if nothing else. Sometimes after an especially long day, though, it is nice to pop a cork on this fruity (and much too easy going down) bubbly spirit. (Amanda)

Cooking & Food

Better Than Bouillon bases - I grew up cooking with those cute, square cubes of bouillon for soups, stews and the like, but the Better Than Bouillon bases are far and above a better solution for home cooks who like to tweak recipes. These bases are a paste, allowing you to dictate the flavor intensity as you see fit. The brand offers a number of flavor profiles (some Vegan, too) but I always keep beef, chicken and vegetable on hand. (Mary Margaret)

Langres Super Stinky Cheese - I’m officially obsessed with this cheese from Champagne. It’s so stinky I’m required to warn my husband before I open it. No one else in my house wants to share it with me, and I am so fine with that. Traditionally served with Champagne (another classic example of that whole what-grows-together-goes-together adage), Langres is delightful on a thin wafer cracker or toasted baguette, with a couple of Picholine olives to help cut through the intense, luscious creaminess. Oh, and it’s beautiful too. (Maggie) 

Yucatan Guacamole in a squeeze bottle - We keep this in the fridge to use as a condiment on sandwiches and as an addition to salads/dressings. You can find it in the refrigerator section at Wal-Mart next to the sour cream. Because it’s a squeeze bottle, you can squirt some out without air getting to the rest and turning it brown. The avocado content makes it pretty healthy and can raise HDL levels. And it’s delicious. (Cam)

McCormick Gourmet Organic Za'atar Seasoning - My favorite go-to ingredient in my home kitchen these days: The Lawry`s of the Middle East. This interesting little spice blend has earthy notes of thyme, oregano, and sumac. Sumac has a subtle, lemony flavor that brightens this savory spice mix. It’s great for use on roasted turkey, chicken, or fresh vegetables. Mix it with a healthy dose of kosher salt and cracked black pepper, and you have a bold steak rub. Or add into your favorite vinaigrette for salads. Readily available on any spice aisle of any grocery. (Dixie)

Frontera Green Chili Enchilada Sauce - This mild enchilada sauce is my favorite pantry ingredient for stretching leftovers. I can’t stand to waste good protein, but I’m usually tired of it after two meals. With this enchilada sauce, I simply chop any leftover pork/chicken/beef and fold it into a tortilla with cheese, black olives, red onion, and whatever else is in the fridge that needs to be eaten. This 8 oz. package works perfectly for 6-8 enchiladas and freezes beautifully. (Mary Margaret)

Lucini Extra Virgin Olive Oil – Very rarely do I cook with anything except extra virgin olive oil.  It is more expensive than regular olive oil, but it is much healthier for you and does not leave food heavy and oily tasting.  This brand is about $20 per bottle, and I defer to it because it is available in most supermarkets no matter where you live.  Made 100% from Italian olives, it automatically elevates most things I cook. (Amanda)

La Costena Diced Chipotle Peppers - Keep a jar in the fridge to add a little heat and smokiness to any soup or sauce. Add to your heat preference, but about a teaspoon per cup of liquid will perk your tastebuds up. (Cam)

French’s Crispy Jalapeños - Everyone knows about French’s Crispy Fried Onions, but there is a jalapeños version that makes a fantastic topping for your casseroles, soups, chili, and salads. Add them to a charcuterie board, and your guests will love the little spicy accent. The heat is perfect. The crunch is great. (Cam)

Philadelphia Cream Cheese – Yes, this is a very Basic B*#%! item, but it is never NOT in my refrigerator. Having guests over last minute? Throwing a holiday party? Going someplace and need to bring a dish? I defy you not to find hundreds of easy recipes, which use this ingredient, and, let me tell you if there are people in the world who do not like cream cheese I have not met them yet. If I did, I am not entirely sure we could be friends. The loveliest thing about cream cheese, though, is that it almost stands on its own as a dish. Quite often, appetizers requiring this ingredient do not require a dozen other items as well, and it helps take the stress out of cooking.  Am I right, or am I right? (Amanda) 

Bella Sun Luci Sundried Tomatoes - Wal-Mart sells a julienne cut that’s not packed in oil, and they are fantastic in sauces and salads. The flavor is so concentrated, and the texture so meaty, I keep a bag in my pantry at all times. (Cam)

Tools

Half Sheet Pans - The workhorse of my kitchen, half sheet pans are great for baking cookies, making nachos, cooking off a whole pound of bacon, roasting vegetables, and more. Big enough to fit a small spatchcocked turkey, the half sheet size is perfect for home cooks, but also a standard size for when you want to steal recipes from your favorite restaurant which uses whole sheet pans. You just halve the recipe and you’re in business. And you can get 2 of these guys for $12 at Sam’s Club, so you won’t feel bad about putting them through the wringer. Sam’s also sells the quarter-sized sheet pans for smaller tasks so I have a bunch of those as well. (Maggie)

Pre-Cut Parchment Paper Sheets - To keep those half sheet pans looking great longer but more importantly, to be able to rinse them instead of scrub them, find a place to keep some of these pre-cut parchment sheets. They’re 16 x 12 inches, meaning they fit nicely in those 18 x 13-inch half sheet pans. And with the precut sheets, of course, you don’t have to cut them, but also, they don’t roll up on you like cut parchment from a roll does. I have a dedicated drawer in my kitchen that perfectly fits a 1000-sheet box that I buy every couple of years from a restaurant supply store, but for a smaller level of commitment, here’s a 200-sheet pack from Amazon that comes in at a reasonable $14. (Maggie)

Plastic Quart Containers - Ubiquitous in restaurant kitchens, these players should have their own dedicated place in your home too. They’re dishwasher safe, microwave safe, freezer safe, and reusable. And the best thing about these is they come in quart, pint, and cup sizes, but each size uses the same size lid. They stack easily and are easier to dry and store than their Ziploc or Glad counterparts. (Maggie)

De'Longhi Livenza Deep Fryer with Easy Clean System - I just purchased my second deep fryer. After 10 years, the handle for my original Fry Daddy broke, and I couldn’t find a replacement. I decided to upgrade to this baby and I’m very happy with the results. It holds more oil than my last one (it says it holds 1 gallon but it actually holds slightly more) and it has a little spigot that lets you drain off the oil instead of pouring it out of the top. I usually drain off cooled oil into the container it came from, so the spigot makes swift work of that, without the need for a funnel. Plus, almost all of it fits in the dishwasher. It’s the best. If you don’t ever fry, you probably don’t need a countertop deep fryer. On the other hand, if you had your own, you might end up frying a lot more. Also, perhaps off-topic: let’s talk about air fryers. If you’re thinking an air fryer is in any way similar to a deep fryer, get ready for school: an air fryer is a tiny countertop convection oven. It is excellent for heating and re-crisping pre-cooked frozen food (pizza rolls, chicken nuggets, tater tots) and it reheats many leftovers very well, but it will not provide you with yummy fresh Pommes Frites or old-fashioned fried chicken. You can’t use it for things that are battered, like tempura. And fat provides flavor. There I said it. Sorry to proselytize for regularly bathing your food in artery-clogging peanut oil, but holy crap does it make it delicious! (Maggie)

The Ninja Foodi - We have a rule about not bringing new items into the house and kitchen unless something goes out the door at the same time, so I have resisted the Instapot and Ninja cooking trends over the last few years. Well, I got married and a dear friend gave us a Ninja Foodi as a wedding present. It has changed so much about cooking for me. The ability to air fry and pressure cook easily has opened my eyes to a whole new world. I will admit that, at first, I was intimidated by the number of functions. It evenly sautes, slow cooks, pressure cooks, air fries, broils, steams, and much more. Favorite dishes: Morning Star black bean burgers, carnitas, HamBeens soup, and any dried bean dishes. I’ll never go back. (Cam)

Techniques

Homemade Garlic Oil - Something that has been a handy-dandy thing for me, and that I’ve done for the last 30-something years, is to keep a small pan on the stove, preferably a pretty one, full of garlic oil. Simmer fresh, peeled garlic in your favorite oil until it’s soft. Both the roasted garlic and the oil have tons of different uses. Replenish as needed; no need to refrigerate. (Trish) 

Homegrown Dried Sage - ‘Tis the Season! During the holidays there are a few things I MUST have! I want it to “smell” like Christmas! I want it to “look” like Christmas. And above all, I need it to “taste” like Christmas. Once I have all of those things in place, it begins to “feel” like Christmas! The #1 item for me is homegrown dried sage. My husband grows sage in the summer in our tiny garden. We dry tons of it and put them in pretty jars for family and friends. It’s a must-have for me as I prepare the Christmas Dressing. The amazing thing about sage is the aroma will fill the house and is a perfect pairing with Christmas music! (Sylvia)

The Cure for Boring Potato Salad

In the South, we have the distinction of having some of the best food anywhere on the planet, whether served commercially or on most Southern home tables.

We have the advantage of the melding of so many different, flavorful cuisines by the region’s early settlers. Any subtlety the French, British and Scottish influences may have had were overshadowed when they blended with African, American Indian, and Spanish influences that were bursting with flavor - thank the Lord, the lard, and Epicurious for that. 

We like our food to jump up off the plate and smack you right in the mouth, sometimes just a tap, sometimes like Mohammed Ali, often with a left-hook or a late hit, but always a direct, intentional swing at the tastebuds, every plate having a star as well as a delicious supporting cast.

We like it fresh and bold. Southern food, music, and hospitality are legend, points of pride for us, and the things visitors to the region most always mention when they talk about their visits here.  

Growing up the child of a German mother, aunts, uncles, and grandparents, (Whew! That’s a whole ‘nother story!), I thought that German potato salad WAS potato salad. The sweet, the sour, the eggs. THE BACON.

Heavenly. Honestly, there’s German food I can easily live without, but the potato salad is not one of them.

I distinctly remember, as a small, aspiring food snob, attending different, otherwise quite satisfactory, church and neighborhood gatherings that most always included a meal. Vicksburg had some wonderful cooks back in the day, and I was lucky enough to have slung up at the tables of some of the best of them. I can still taste the fried chicken, and Oh my God, the homemade ravioli (a recipe I never got and would kill for). And the homemade rolls, candies, and desserts, the reason stretch pants were invented.

Oh, My Groceries!

Then there was the potato salad. Sigh. It was bland, it was drippy, often yellow, and, THERE WAS NO BACON. To my mind, a waste of good potatoes. Of all the incredible dishes, it was so… blah.  I didn’t understand. I recall getting the don’t-you-say-a-word look from my Mother when the potato salad was passed. I finally got used to regular, non-German potato salad, but even now it seems to be a missed opportunity.

Many years later, Lord knows where I ran across a potato salad recipe I knew even as I read it would be killer. Sure enough, I’ve made it dozens of times. It is different, delicious, and worth every stinkin’ carb. It is a great accompaniment for just about any casual meal or stuffed in new potatoes as an hors d’oeuvre. And it is German Mother Approved - she loved it!

With the addition of a spicy vinaigrette and pork, it’s almost an homage to her German potato salad.

I am happy to share this and hope that it will save you from having to disappoint any finicky urchins, or other guests, with sad, unremarkable potato salad. And for all else, Lord, I apologize.

Ham & Swiss Potato Salad

3 lb. bag red potatoes
2-3 bunches green onions
1/3 – 1/2 lb. Swiss Cheese (good quality, like Sargento or better)
1/3 – ½ lb. ham (good quality, thinly sliced)
1 cup or so olive oil or garlic oil
1/3 cup or so red wine vinegar
4-8 oz. whole-grain mustard
Salt & freshly ground Pepper, to taste

Directions

Make this dish an hour or so ahead of time and let sit at room temp until service. It can be made a day or so ahead, just cover and store in the fridge.

Cut potatoes in half leaving the skin on and put in a pot with salted, boiling water. This recipe works best when the potatoes are hot, so prep all the other ingredients as the potatoes are boiling.

Chop the green onions. The Swiss cheese can be cut into thin strips or grated. It sounds a little counterintuitive, but you needn’t break the bank on the ham. Good quality, thinly sliced, pre-packaged deli ham works best, sliced into thin strips.

In a container large enough to hold the whole thing, whisk the olive oil and red wine vinegar. A good ratio is about 3:1 oil to vinegar. Whisk in the whole grain mustard; use about half to start. Peel the ham and Swiss slices apart and set them aside.

When the potatoes are done, drain and dump them on a cutting board, and chop them like you’re Lizzie Borden having a really, really bad day. Maybe not the entire forty whacks, but the potatoes should be roughly chopped and not particularly uniform. This dish works best when the potatoes are hot and cut after they’re cooked.

Dump the hot chopped potatoes into the vinaigrette and mix well. Add the ham strips, the chopped green onions, and toss. Lastly, add the Swiss strips after the mixture has cooled for just a minute - we’re not tryin to make fondue.

Add salt and pepper. Taste and adjust the seasonings; mix well. More mustard can be added now or later if needed, and more vinegar, too. There really is no way to predict how much the potatoes will absorb or how bold and spicy your mustard is.

Garnish with more chopped green onion, fried green onion, and/or fresh chopped parsley.

Directions For Hors D’Oeuvres

Preheat oven to 350 degrees. Place 3-5 lbs. washed new potatoes on a cookie sheet, spray with Pam and sprinkle with sea salt. Bake until soft.

Make vinaigrette as above. Chop ham, green onions, a little smaller this time. Cheese can be chopped smaller or grated.

When the potatoes are done but still warm, carefully core the potatoes with a knife and throw the scooped portion into the vinaigrette, along with the ham, Swiss, and green onions. Mix well, adjust seasonings, taste.

Spoon mixture into cored new potatoes. Place on cookie sheets, cover, and refrigerate. Heat in a 300-degree oven for 10 minutes, enough to knock the chill off. Garnish with a few extra chopped green onions, fried chopped green onions, and/or fresh parsley.

Conquering Eater's Block: Rustic Italian Shrimp

So many times, my husband of the last 100 years and I just cannot decide what we want to eat.

We’ll throw out a dozen delicious ideas and nothing sounds like it will hit “the spot.” You know the spot, (No, not that one!), the one in which you eat a giant serving of heretofore satisfying lasagna, yet in half an hour, there you are, staring into the refrigerator, still looking for something that will hit that elusive culinary target so you can feel full and happy.

Again and again you return to the kitchen to stare into the refrigerated version of Al Capone’s vault, hoping something (other than Geraldo) will miraculously appear, something delectable that hadn’t shown itself the trips before. Back and forth you trundle to the fridge like it’s Groundhog Day and you’re a ravenous Bill Murray.

This ritual puts us in a high state of pisstivity and hangrity, two words I made up, but the meanings ever clear.

When faced with this pickle, Stan, my aforementioned husband, has been known to consume an entire jar of pickles, juice and all, with nary a concern about sodium or the next morning’s swollen fingers, and still be unhappy and unfulfilled, rapacious and defeated.

(I think I forgot to mention that Stan doesn’t cook, although, he has recently mastered microwave popcorn, and is an exceptional drink re-filler and all-around great guy.)

Me, I’m going for the sweets. Dear God, please let the Sonic be open. Hell yes, I’m as full as a tick, but that spot has a throbbing neon bullseye on it, and I’m going to hit it, or at least smother it, until I can no longer hear its dying plaints.

Happily, sometimes the stars align, our minds and palates will clear and, voila! we know instantly what will hit that wily spot. We have several favorite go-tos, and why we don’t go to them immediately I have no idea. The following dish is one of them.

It’s as easy as falling off a barstool, and it won’t keep you in the kitchen too long when you could be outside enjoying the fresh Delta air, friends and cocktails. The whole thing can be done on the grill if you like. It will be delicious, no one will know that you didn’t knock yourself out cooking it, and there’s absolutely no need to let them in on the secret.

This recipe doesn’t have a lot of specifics, just a rough concept, but my guess is, if you’re reading GTC, you won’t need specifics anyway.

Rustic Italian Shrimp

You’ll need:

Fresh Gulf shrimp, heads off, tail on, peeled & butterflied (4-6 per person, 16/20 count is a great size for this dish)
New potatoes, gold or red (your preference, 3-5 per person)
Butter, a generous amount, at least ½ cup per serving
Garlic oil (optional)
Whole peeled garlic, smashed (We like a lot.)
Splash of white wine (optional)
Green onions, chopped
Lemons, ½ per serving, sliced
Cajun seasoning, your favorite, to taste
Fresh herbs (whatever’s in the yard, ¼ cup or so, finely chopped, extra un-chopped for garnish)
Fresh cracked pepper (We like a lot.)
Kosher salt
Crusty bread
A good, light salad
Ice Cold Beverage of Choice

In a heavy skillet melt butter, add garlic, garlic oil, wine, lemon slices, Cajun seasoning, ¾ of the fresh herbs. Allow to simmer low as the potatoes cook. The shrimp won’t be in it long, so the butter should be really flavorful. (This can be done on the grill.)

Boil the whole new potatoes with a little kosher salt, (or cook on the grill in foil or cast iron, with butter, kosher salt, freshly cracked pepper). They can also be cooked in the microwave if time is a factor. Look out the kitchen window and, regarde, there is your partner and your friends, all enjoying themselves, laughing, drinking wine and making merry while you are toiling over a hot stove … or so they think. You’re actually enjoying your wine, maybe ordering something wonderful online, tearing the lettuce, chopping a few tomatoes, the potatoes are pretty much cooking themselves, and the butter can be trusted to make nice with the garlic, etc., with very little help. Pretty light schlepping, as dinner parties go.

Toss the bread in the oven, no need to butter it (can also be done on the grill). When the potatoes are done, drain, halve or quarter them, put in individual serving bowls, keep warm. Tap on the window and crook your finger to motion one of the lazy louts outside to come in, toss the salad, throw the bread in a basket, and refill your beverage. Why, you’re in here chained to the stove for chrissake, it’s the least they can do. Pretend to wipe your brow.

Increase the heat in the skillet, taste and adjust seasoning. Add shrimp, ½ the chopped green onions. Cook 3-5 minutes, depending on the size of the shrimp. Add the shrimp to the top of the potatoes in the individual bowls, keep warm. Turn up the heat, lightly brown the green onions and lemons in all that delicious seasoned butter. It’s going to be so good, and you never broke a sweat.

Then pour all the butter, lemons, and green onions over the shrimp and potatoes, dividing evenly between the serving bowls. Sprinkle with remaining herbs, green onions, and fresh cracked pepper. Add garnish. With any luck, one of these laggards will help you bring the beautifully filled bowls to the table. Serve with the salad and crusty bread for dipping. Wipe brow again for effect. Relax and enjoy the accolades, “Oh it was nothing.” Truly it was nothing, they don’t hafta know how ridiculously easy it was. Extend your empty wine glass with an “I am whooped” look. Maybe they’ll do the dishes.

This is one of our very favorites and bats 1000 at hitting “the spot.”

We hope you like it, too! Cheers, friends!