The Hot Tommy

Hot and soothing, just like our voices.

Cold weather and cold symptoms should not impede your ability to throw a couple back. In fact, it provides you with a perfect excuse to have a cocktail in the name of therapeutic benefit. This version of the hot toddy uses Irish whiskey (and Thomas’ name) to mix things up a bit but the general idea is the same: a warm drink with soothing flavors and a decent buzz.

Equipment Needed: Mason Jar or Mug or Thick Walled Glass, Shot Glass, Spoon, Tea Kettle (optional)

Ingredients:

• 1 shot Irish whiskey (we stuck with Jameson)(about $20/750 ml)
• 1 tea bag (no need to get fancy, just use a generic tea bag or black tea for this application)(about $5/box of 100)
• 1 TSP honey ($4.39/12 oz)
• 1/4 lemon wedge ($0.50/lemon)
• 4-8 whole cloves (about $3/1.75 oz jar)
• 2 cinnamon sticks ($3.59/2 oz jar)

Preparation:

• Heat up some water for your tea; you can either do this in a tea kettle or in the microwave (or over an open fire if you’re the rustic type). When it’s just short of boiling add the tea bag to your glass and pour in the hot water. Let it steep (or soak for you lay people) for about 3 minutes; 5 if you want it stronger.
• Once the tea has gotten to your desired level of strength remove the bag and stir in the honey and whiskey. Drop in your cinnamon sticks.
• Squeeze in the juice of your lemon wedge. Take the whole cloves and push them into what’s left of the lemon and toss the flavor bomb into the mix. Stir, sip and repeat until your cold is gone (or you’ve passed out and don’t care anymore).

Truffled Parmigiano Popcorn

If you've got five minutes you too can be happy.

Oh how we pity those that have lost touch with popcorn’s pure roots and resort to the chemical-ridden quasi-corn that has its own special button on most microwaves. Lost is the simple pleasure of shaking a pot, watching the kernels explode in light fluffy goodness right before your eyes and adjusting flavors to something other than “salty and yellow.” If you need any more inspiration than truffle and Parmigiano cheese to class things up then we can’t help you. Treat yourself and carve out a whole five minutes of your day to do it the right way; we promise you’ll never go back to the bag.

Equipment Needed: 3 QT Pot with Lid, Microplane or Cheese Grater, Small Microwaveable Dish, Large Serving Bowl

Serving Suggestion: Family Style

Servings: 2-3 normal people (though we can each eat a batch)

Suggested Wine Pairing: Whatever you’re drinking

Suggested Beer Pairing: Whatever you’re drinking

Ingredients:

• 1/3 C un-popped popcorn ($2.29/28 oz)
• 1/4-1/2 C grated Parmigiano-Reggiano cheese ($12.99/lb)
• 2 TBSP canola oil ($4.89/48 oz)
• 1/2 TBSP butter ($4.99/lb)
• 2-3 TBSP truffle oil (about $23/8 oz but totally worth it)
• 2 TSP dried parsley flakes ($1/0.5 oz jar)
• Sea Salt (about $3/26 oz)
• Black Pepper

Preparation:

• Place your pot uncovered over medium-high heat for a minute to warm things up. Add your canola oil to evenly coat the bottom and give it another minute or so to start shimmering.

Use just enough to lightly coat the bottom of the pot.

• Pour in the popcorn kernels and put the lid on the pot. Every 30 seconds or so swirl the pot in a circular motion to keep the kernels from sticking to the bottom and charring.
• As soon as the first kernel pops you’ll need to be in action mode, swirling the pot constantly while keeping it over the heat to make sure you get maximum poppage and minimum burnage.

Shake what your momma gave ya!

• Once the popcorn starts to press against the lid and the popping of the kernels comes more than 3 seconds apart remove the pot from the stove and give it a couple more solid swirls to get any stragglers to explode.
• Pour the popcorn into your serving bowl. Pop your butter in the microwave for 20-30 seconds to melt it down and pour it evenly over the popcorn. Grind on some fresh black pepper, a pinch of salt (the cheese will make up the difference) and a few dashes of parsley flakes.
• Drizzle truffle oil over the whole lot and grate on Parmagiano Reggiano to your little heart’s content. We suggest stirring things up a bit to ensure even distribution of flavors and adding more of whichever seasoning/accouterments you desire to taste.

We love that truffle funk. Use liberally.

Make it rain parmigiano.

Momma Brown’s Baked Chicken

Just like momma used to make (with a tweak or two).

Our childhood was filled with simple food pleasures and baked chicken was one of the most magical. When we pressed our mom for the original recipe in an attempt to recapture some of that lost wonder she simply stated, “It’s chicken and cornflakes.” Duly noted.  Here’s our take with a couple flavor additions to bring this comfort food standby into the 21st century. Use panko breadcrumbs for extra crunch that provides a fried chicken experience with half the guilt. Grab a spot on the picnic blanket and pass a napkin.

Equipment Needed: 2 Plates or Large Containers (for dredging the chicken), Mixing Bowl, Large Baking Pan, Chef’s Knife, Cutting Board

Serving Suggestion: Family Style

Servings: 6

Suggested Wine Pairing: Pinot Noir, Beaujolais, Bordeaux, Viognier, Chardonnay

Suggested Beer Pairing: Lager, Pilsner, Pale Ale

Ingredients:

• 1 lb chicken drumsticks ($1.99/lb)
• 1 lb boneless chicken thighs (you can use either skin-on or skinless, whatever you prefer) ($1.99/lb)
• 3 C all-purpose flour ($1.89/2 lb)
• 1 small box of corn flakes ($2.99/7 oz box)
• 1/2 C panko breadcrumbs (we actually found chipotle seasoned)($2.99/12 oz)
• 4 eggs ($2.79/dozen)
• 1/4 C Frank’s Red Hot sauce ($2.89/12 oz)
• 1/2 C honey ($4.39/12 oz)
• 1 TBSP ground cinnamon ($3.59/3.5 oz jar)
• 1 TSP ground cayenne pepper ($3.50/2 oz jar)
• 1 TBSP ground chipotle powder (about $5/4 oz)
• Salt
• Black Pepper

Preparation:

• Preheat the oven to 350° F.
• In one of your large mixing bowls pour in the panko breadcrumbs. Remove the cornflakes from the box but keep them in the sealed bag that they came in. Gently crush the cereal into smaller chunks (keeping it in the bag keeps the mess at a minimum) and mix them in with the breadcrumbs.

Crush up the cereal into smaller pieces but don't turn it to complete dust.

• Add the cinnamon and chipotle powder along with a couple healthy pinches of salt and pepper. Stir it all together and set it aside.
• In your other large container add the flour, cayenne pepper and another good pinch of salt and pepper. Stir things together with a fork so the seasonings are mixed evenly.
• Crack the eggs into your small mixing bowl, pour in a splash of water and whisk it up with a fork. Arrange your bowls in this order on your working surface: flour, eggs, cereal mix.
• Rinse the chicken off and trim any excess fat. Pat the pieces dry with a paper towel and prepare for dredging. Taking each piece individually coat them entirely in flour, dip them in egg, and coat them evenly in the cereal mix. Place each crispy-crusted piece in the baking pan and repeat until you’ve dredged all your chicken.

Coat each piece thoroughly with crunchy goodness.

• Put the chicken in the oven for about 45 minutes then cut into a thigh to test the done-ness. If the juice runs clear you’re good to go. If it’s still got blood in it, pop it back in for another 10 minutes or so and re-check. Once it’s fully cooked let the chicken rest for at least 5 minutes before serving.

Hot Honey Preparation:

• In a small bowl or mug pour in the honey and pop it in the microwave for 20 seconds or until it’s extremely runny.
• Pour in the Frank’s Red Hot and stir until both are thoroughly incorporated. Use as a dip for individual bites of chicken or just douse the whole lot of it.

Roasted Garlic and Artichoke Cream

You'll be finding excuses to put this on everything.

We’re not gonna lie, we totally ripped this idea off from a spread we saw while shopping in Fairway. Our version, however, isn’t $14 for 8 ounces, so there. This blend is great by itself on bread but can be used for pizzas, on pasta, as a sauce for poultry, you name it. For a sharper bite use the garlic raw instead of roasting it.

Equipment Needed: Aluminum Foil, Baking Pan, Chef’s Knife, Cutting Board, Blender or Food Processor

Serving Suggestion: Family Style

Servings: 8-12

Suggested Wine Pairing: Pinot Gris, Sauvignon Blanc, un-oaked Chardonnay

Suggested Beer Pairing: Pilsner, Light Lagers

Ingredients:

• 2 cans artichoke hearts ($2.79/13.75 oz can)
• 2 garlic bulbs (yes, 2 whole bulbs) ($2.99/lb)
• 1/4 C grated Parmigiano-Reggiano cheese ($12.99/lb)
• 1 lemon ($0.50/each)
• 4 TBSP extra virgin olive oil, divided ($9.99)/32 oz)
• Salt
• Black Pepper

Preparation:

• Preheat your oven to 415° F.
• Peel as much of the loose outer papery skin odd the garlic bulbs as you can without actually peeling them. Cut the tops off of the cloves and tear off a piece of foil large enough to enclose both bulbs.
• Place the foil in the baking sheet and set down your garlic bulbs, cut side up. Drizzle about two tablespoons of olive oil over the top and sprinkle some salt and pepper on each as well. Wrap them up and pop them in the oven for 35 minutes.

Lube your bulbs.

• While your garlic is roasting drain the artichokes and quarter them. Put them in the blender or food processor, add a palmful of salt and pepper, and grate in a quarter cup of Parmigiano cheese. Squeeze in the juice of half a lime, pour in two tablespoons of extra virgin olive oil and blend everything together until it’s smooth.

The acidity of the lemon helps balance things out.

• When your garlic has roasted let it cool for a couple of minutes and then squeeze the cloves out of their peels and into your artichoke puree. Blend until everything is incorporated and add more cheese, salt, pepper or lemon to taste. Spread on your vessel of choice and buon appetito!

The Drunken Pilgrim

In case of turkey emergency, drink glass.

Our friends Josh and Nette have an annual Pre-Thanksgiving dinner where they feed an apartment full of friends way to much food for the mere price of a signature cocktail to share. In addition to The Gobbler we wanted to pay homage to some classic holiday flavors: cranberry, cinnamon and…bourbon. Make sure to let your guests know if you make a pre-mix, though. We whipped up a big batch and stored it in the cranberry juice bottle, ultimately exacerbating fellow party goers drunkenness as they kept trying to dilute their drinks but ended up pouring themselves double after double. Good, if slightly slurred, times were had by all.

Equipment Needed: Rocks Glass or Highball Glass, Shot Glass, Spoon or Cocktail Mixer

Ingredients:

• 1 1/2 shots honey bourbon or whiskey (we used Jack Daniel’s Tennessee Honey with positive results)(about $25/750 ml)
• 3 shots cranberry juice ($3.99/64 oz)
• 1 TBSP whole cranberry sauce ($1.89/14 oz can)
• 1 cinnamon stick ($3.59/2 oz jar)
• 1 orange ($1.99/lb)
• Ground cinnamon ($3.59/3.5 oz jar)
• Ice (free)
• Black pepper

Preparation:

• Wash your orange off and slice it crosswise into thin discs. Remove any seeds if you need to and cut a slice from the center to the edge so you can set each disc on the rim of a glass.
• Add a couple of ice cubes to your glass and scoop in a healthy spoonful of cranberries.
• Pour in the bourbon and cranberry juice, toss in a cinnamon stick and give it a good stir.
• Garnish with a dash of ground cinnamon, a grind of fresh black pepper and an orange slice.

The Gobbler

Like a holiday for your mouth.

This seasonal homage to the shandy makes your taste buds feel like they’re jumping into a pile of leaves on a sunny fall day (e.g., awesome). Works great as a crisp and refreshing pre-dinner drink or as a fruity counterpart to dark poultry. Try different darker beers like pumpkin ale, brown or autumn ale to change the flavor profile.

Equipment Needed: Glass, Spoon, Paring Knife, Cutting Board

Ingredients:

• 6 oz dark beer (we tried Southampton Pumpkin and Fire Island Pumpkin Barrel. No, not at the same time.) (price varies)
• 4 oz apple cider ($3.49/gallon)
• 1 Rosemary sprig ($1.50/sprig or small bunch)
• 1 apple (about $2/lb)

Preparation:

• Wash your apple thoroughly and cut it crosswise into thin discs. Slice out the core of your disc and make a cut from the center to the edge (yes, geometry  nerds, the radius of the disc).
• Pour your beer into the glass and add in the apple cider. Stir gently.
• Garnish with the rosemary sprig as a swizzle stick and put one of your apple discs on the rim of the glass. Quaff by the fire or while cutting your celebratory meat of choice.

Garlicky Pickled Scallions

A perfect pickled produce for plentiful pairings.

Another one fresh from the fields, this CSA bumper crop works great on sandwiches, chopped up on a hot dog, as a side for BBQ. You know, whatever. Yes we need to learn how to pickle things properly so they last longer but for now stop complaining and just enjoy the fact that we’ve given you yet another brilliant idea that will make you look epicurean in front of your friends.

Equipment Needed: 3 QT Pot with Lid, Wooden Spoon or Whisk, Chef’s Knife, Cutting Board, Measuring Cup

Serving Suggestion: Family Style

Servings: 12 ish

Suggested Wine Pairing: Whatever you’re drinking

Suggested Beer Pairing: Whatever you’re drinking

Ingredients:

• 2 bunches scallions (about $2/bunch)
• 5 cloves of garlic ($2.99/lb)
• 1 lemon ($0.50/each)
• 1 C white vinegar ($2.89/12 oz)
• 1 C sugar ($2.39/2 lb box)
• 2 TBSP coarse kosher salt ($2.29/48 oz box)
• 1 TSP black peppercorns ($3.69/2.25 oz)
• 1 C water (free)

Preparation:

• Mix the sugar, vinegar, salt and water in your pot.

• Cut the root end off your scallions and cut the green leaves off at the point where the stalk starts to turn that light green/white. Pull off the outer layer as it’s usually pretty grungy and wash those puppies thoroughly. Slice them in half lengthwise and set them aside.

Watch your fingers as you slice the scallions down the center.

• Put your pot over high heat and bring it to a boil. While it’s coming to temperature peel and smash your garlic cloves. Also, cut out a quarter of a lemon and set it aside.

Crush the garlic cloves for maximum flavor diffusion in the pickled mix.

• Once the vinegar mixture starts boiling add the scallions, garlic, lemon wedge and peppercorns. Stir everything around to make sure it gets coated in the pickling liquid and remove the pot from the heat. Cover the whole lot and let it sit until it comes to room temperature. Store it in an airtight container and refrigerate for at least an hour before serving. Use it to top sandwiches, as an accent for salads, or just an acidic side for fatty dishes.

Golden Beet Relish

A golden accompaniment for anything that needs a multi-flavor kick.

Our CSA is starting to yield more root vegetables and with cold weather coming we’re in a food preservation mode. Quick pickling allows us to get a solid month out of fresh veggies and gives us an excuse to try new combinations for side dishes and potential condiments. The sweet, earthy flavor of the beets along with the vinegary kick make this recipe a great complement to poultry dishes and in any situation you’d normally reach for a gherkin.

Equipment Needed: 2 QT Pot with Lid, Wooden Spoon or Whisk, Chef’s Knife, Cutting Board, Measuring Cup

Serving Suggestion: Family Style

Servings: 12 ish

Suggested Wine Pairing: Whatever you’re drinking

Suggested Beer Pairing: Whatever you’re drinking

Ingredients:

• 3 large beets ($0.99/lb)
• 2 scallions (about $2/bunch)
• 1 clove of garlic ($2.99/lb)
• 1 TBSP ground mustard ($3.49/3 oz)
• 1 C apple cider vinegar ($2.89/12 oz)
• 1 C sugar ($2.39/2 lb box)
• 1 TSP black peppercorns ($3.69/2.25 oz)
• 1 C water (free)

Preparation:

• Cut the scallions into thin discs, crosswise

Add a little bite and some extra crunch with scallions.

• Mix the sugar, vinegar, mustard and water in your pot and put over high heat, bringing it to a boil.

• While the brew is bubbling, peel your beets and slice them carefully with your mandoline or chef’s knife. Take the beet discs and slice them further into little batons (about 1/8th of an inch wide or less). Peel and halve the garlic.

• Once the vinegar mixture starts to boil add the garlic, scallions and beets. Stir everything together, remove the pot from the heat, cover and let it sit until it comes to room temperature. Store it in an airtight container and refrigerate for at least an hour before serving.

Drop those sweet, earthy slices into the vinegar bath.

Acorn Squash Bisque

Smooth, rich, bisquiness awaits!

Fall’s return can only mean one thing in the kitchens of the Brothers Brown—it’s soup season. With about a month to go, our CSA yields some deliciously sweet and nutty squash this time of year and what better way to celebrate it than with a nice, velvety bisque.  Roasting the veggies allows them to caramelize a bit, further enhances the flavors.

Equipment Needed: 5 QT Pot, Baking Pan, Wooden Spoon, Chef’s Knife, Cutting Board, Immersion Blender or Blender or Food Processor, Potato Masher

Serving Suggestion: Individual Plating

Servings: 6-8

Suggested Wine Pairing: Viognier, Grüner Veltliner, Pinot Noir

Suggested Beer Pairing: Brown Ale, Pumpkin Ale, Oktoberfest

Ingredients:

• 2 large acorn squash ($1.69/lb)
• 4 carrots ($1.99/lb)
• 3 cloves garlic ($2.99/lb)
• 1 medium onion ($0.99/lb)
• 2 TSP cayenne pepper ($3.50/2 oz jar)
• 2 TBSP cinnamon ($3.59/3.5 oz jar)
• 3 C vegetable stock ($3.39/32 oz)
• 1 C whole milk ($1.19/QT)
• 3 TBSP extra virgin olive oil ($9.99/32 oz)
• 1 TBSP dried thyme ($3.59/1.5 oz jar)
• 1 TSP ground allspice ($3.99/1.95 oz jar)
• 1/4 C grade A light maple syrup (about $7/8 oz)
• 3 TBSP apple cider vinegar ($2.79/32 oz)
• 1 TBSP unsalted butter ($4.99/lb)
• Salt
• Black Pepper

Preparation:

• Preheat the oven to 415° F.
• Wash the acorn squash thoroughly to remove any remaining dirt. Cut off the stems and cut the squash in half. With a large spoon, scoop out the seeds and pulp in the center. Continue to cut the squash into quarters and then into quarters again. Toss them in the baking pan.

Use a serving spoon for maximum scooping effectiveness.

• Wash and peel your carrots. Halve them crosswise and add them to the pan.

Peel those roots.

• Peel the garlic cloves and add them whole to the other veggies. Peel and quarter your onion and toss it in too. Drizzle olive oil over the whole lot and give it an even dusting of salt, pepper, cayenne pepper and cinnamon. Pop everything in the oven for 40 minutes or until the squash is fork-tender.

Dust your veggies evenly but be careful not to overdo it. You can always adjust the flavors later.

• Remove the veggies from the oven; scoop the squash out of its skin and into the pot. Toss in the other veggies, pour in the vegetable stock and milk. Stir everything up and bring it to a boil.

The fattier the moo juice you use, the richer the bisque.

• Reduce the mix to a simmer and add all of your spices, herbs, syrup, vinegar and butter. Use your potato masher to break down the veggies a bit. Take your blending implement and puree it all until it’s smooth.

Blend until smooth.

• Put the soup back over low heat and re-taste it. Adjust the seasonings to your liking and serve with some nice, crusty bread.

Buffalo Chicken Meatballs

The Brothers Brown: Bringing you innovative ways to get your buffalo-wing fix since 2009.

Fact: we love buffalo wings. Fact: meatballs are also delicious. Enter the buffalo chicken meatball, a self-contained flavor bomb of Frank’s Red Hot and blue cheese. We threw together a carrot yogurt dipping sauce just to up the interesting quotient but rest assured these are great on their own and take just as long to make as you’d spend waiting for delivery. Get to it.

Equipment Needed: Large Mixing Bowl, Baking Pan, Cheese Grater or Microplane, Chef’s Knife, Cutting Board, Blender

Serving Suggestion: Family Style

Servings: 6

Suggested Wine Pairing: This is a tough pairing so you’re better off just drinking whatever you prefer (as if you listen to our pairing advice anyway)

Suggested Beer Pairing: Beer (although we’d avoid sweeter options like dubbels or barleywines)

Ingredients:

• 2 lbs ground chicken breast ($4.99/lb)
• 2 carrots ($1.99/lb)
• 3 cloves garlic ($2.99/lb)
• 1/3 C grated onion (about 1/2 a small onion) ($0.99/lb)
• 1/4 lb blue cheese ($7.99/lb)
• 1/2 C panko breadcrumbs (we actually found a tasty chipotle-seasoned style)($2.99/12 oz)
• 1 egg ($2.79/dozen)
• 1/4-1/2 C Frank’s Red Hot sauce ($2.89/12 oz)
• 2 TBSP extra virgin olive oil ($9.99/32 oz)
• 1 1/2 C plain Greek yogurt ($3.59/16 oz)
• 1 lemon ($0.50/each)
• 2 TSP honey ($4.39/12 oz)
• Salt
• Black Pepper

Meatball Preparation:

• Preheat the oven to 350° F.
• In the large mixing bowl add your ground chicken, breadcrumbs, egg and hot sauce. Grate in about half of a small onion then mince your garlic and toss it in the mix.

Add an egg to help bind things together.

Frank's Red Hot. 'Nuff said.

• Crumble in your blue cheese, roll up your sleeves and get in there with your hands to mix everything together. Chicken is a lot stickier than other ground meats so it’s imperative that you don’t overwork it or you’ll never be able to get it off your fingers.
• Coat the bottom of your baking pan with extra virgin olive oil. You won’t be able to roll these like turkey or beef meatballs so just grab a glob about the size of a golf ball and form it by cupping your hands together. Place the meatballs in the pan evenly spaced with some room to breathe. Pop them in the oven for 20-25 minutes until the juice from the meatballs runs clear. Let them cool for a couple minutes then go to town.

Carrot Yogurt Dip Preparation:

• Scoop the yogurt into your blender and squeeze in the juice of half a lemon.
• Add the honey and a couple solid pinches of salt and pepper. Using the finest setting on your grating implement of choice, shred the carrots into the blender and puree the whole lot until smooth.

Shred the carrots finely for easier blending.