Hobo Pack Green Beans with Hearts of Palm

Ingredients:

 8 oz Green Beans (Fresh)

1/2 Onion, Chopped

14 Oz Hearts of Palm, Sliced 

4 Tablespoons Butter

Salt 
Pepper

Here’s a simple yet tasty side dish that really amps up green beans with the exotic, subtle tang of Hearts of Palm.  And to add to the fun, we’re cooking it Hobo Pack style. 

Hobo Pack cooking is simply wrapping said food items in foil, or more specifically, a little foil pouch that you construct with Reynolds Wrap or similar, and then cooking the pack on an open fire.  It’s great for camping, as the packs can be made up in advance at home, and then tossed on the coals of the camp fire come dinner time.  (Don’t forget some tongs)  I don’t camp much these days, but I love making hobo packs and using them on the grill, particularly with sides like Hobo Pack Potatoes, this green bean dish here, or hell, I guess you could even consider my Corn on the Cob technique an example of Hobo Pack Cooking. 

So, the question is, where’d the name come from, and were any actual hobos involved with the creation of this technique?  I’d say it’s doubtful, as I doubt real hobos had much access to aluminum foil out there riding the rails, but then again, who knows.  I think it’s more likely the technique came about from overzealous scout masters looking for an easy way to feed their troops, and it was tagged with a romanticized, ‘railroady’ name.  Whatever the case, it’s a great technique for cooking directly on an open fire, and vegetables do quite well with Hobo Pack Cooking.  You can cook your packs right down in the coals while you spit-roast or grill your meats up above. 

I came up with this little dish after I returned from a trip to Brazil, where I discovered the delicacy that is Hearts of Palm.  

This little vegetable (Is it a vegetable?  I think it is) is literally the harvested core of certain species of palm trees.  Yes, you are eating a tree.  I know, weird, but it ain’t like Euell Gibbons eating tree bark, for the Heart of Palm is soft and delicate, with a wonderfully subtle tangy flavor that will accent lots of dishes, particularly salads and some pastas.  I don’t really know where I came up with combining them with green beans, but I did, and it was good.  The Hobo Pack technique works particularly great with this one, as the beans get steamed to perfection while the Hearts of Palm develop a nice roasted flavor.

Hobo Pack Green Beans with Hearts of Palm

Spread three good sized sheets of aluminum foil on your countertop.  Place half of the pats of butter on the foil in the center, then the green beans, the onion, and finally the hearts of palm.

Place the remaining pats of butter on top of this.  Fold the Foil over to form a packet.  Seal the edges so when the butter melts it will not drip out.

Place the foil pack directly on smoldering coals of a campfire of charcoal grill.  

Note, you can do this on a gas grill as well, but it won’t develop quite as much flavor.  If you do use a gas grill, just put the pack on the rack above the gas flames.  No contact cooking possible here. 

Roast the pack for 8 minutes or so and then flip and roast another 8.  Remove from the fire and let cool for a couple minutes, then open the pack and serve immediately.  

Here we've served some with a main course of Chicken Portieri.

Until next time, may the road rise up to meet ya!

Chris

Flashback to Tuscany - Pizza Time

(This is the third in a series on cooking in Tuscany.  Part 1 here.  Part 2 here)

From time to time I like to reminisce about certain cooking or dining experiences we've had while traveling.  Our Tuscan trip in '09 is ripe for this, for we rented a villa for a week, and did lots of cooking en suite, as well as relaxing and enjoying the wonderful views of the countryside, as well as the dreamy, bucolic confines of the villa and its grounds.

One day while shopping at the local market, I saw an Italian version of the Chef Boyardee pizza kits I used to enjoy making as a child.  I couldn't resist picking one up, as I figured it would be a fun and simple way to make a lunch one day during our stay in the villa.

The kit was similar to the ones we have here, with a packet of dough mix and a can of sauce.  While it contained no cheese, it did have a little seasoning packet which seemed to be mainly oregano.  Also present was a Carta Da Forno, which was basically a piece of parchment paper on which the pizza was meant to be baked.  I'm sure the makers intended this to be placed on a metal baking sheet, but, since we didn't have one, the Carta Da Forno went directly on the oven rack.  Also present in the little pack was a paper cup which could be used to measure out a one cup measure.  It was pretty handy to have as well, as the villa kitchen had no measuring cups.  I mixed up the dough, let it rise, then spread it out on the CDF to form the beginnings of a pie.

The can of 'sauce' turned out to be mainly chopped tomatoes in a bit of sauce that didn't do much to cover the pizza dough.  Luckily, we had some additional tomato puree that I'd bought on a whim, as well as some little grape tomatoes and green olives that we sliced and added to the pie.

And of course we couldn't go without cheese.  Luckily, we'd picked up some of the delicious local Pecorino-Romano, as well as some mozzarella, which we shredded and added to the pie.

Below, our little cramped but cozy kitchen, where several good meals were prepared.

The pizza, ready for the oven.

And, voila, fifteen minutes later, a perfectly baked pie.

Certainly it was nothing to rival Naples or New York City, but it made for a festive lunch nonetheless.

Particularly with a little wine accompanying it!

And afterwards, nothing left to do but finish the wine and enjoy the lovely Tuscan views of the nearby vineyards.

Until next time,

When the moon hits your eye like a big pizza pie, that's amore!

Chris

Cream of Asparagus Soup

I first tried this amazing soup at Paris’ famed restaurant La Tour D’Argent, and have loved it ever since.  Theirs was the most wonderful version I’ve tasted to date, so creamy and full of flavor.  Alas, the serving, as is the custom in such French restaurants that serve many many courses, was quite small, only a few sips really, then it was off to the next course. 

I’ve examined quite a few recipes over the years trying to replicate the taste of La Tour D’Argent’s version, but I’ve never quite pulled it off.  This version below is the closest I’ve managed to come.  It’s quite tasty. 

Cream of Asparagus Soup

2 Pounds Green Asparagus, Chopped, Tips Reserved. 

1 Medium Onion, Chopped

3 Tablespoons Butter

10 Cups Chicken Broth

2 Teaspoons Fresh Thyme

2 Teaspoons Dried Herbs De Provence

1 Teaspoon Granulated Garlic

Salt and White Pepper to taste

1 ½ Cups Heavy Cream

¼ Teaspoon Lemon Juice

Chop the onion 

and sauté in the butter until the onion is translucent but not brown.  While onions are cooking, chop the asparagus into inch long pieces, 

discarding the thick woody end pieces and reserving about half the tips for garnish.  When the onions are starting to clear, add the asparagus pieces and cook another five minutes. 

While the asparagus pieces are sautéing, add the Thyme, Herbs de Provence, and Garlic.  

After this has sautéd a minute or two, add the chicken broth.  

Bring to a boil, then reduce to a simmer and cook for 20 minutes or so, until the asparagus is tender.  Add salt and white pepper to taste at this point.  While soup is cooking, boil the reserved asparagus tips until they are soft and tender.  

Set aside. 

Next, use a stick blender if you have it to puree the soup, otherwise do it in batches in your blender.  

Add the heavy cream at this point and stir to combine.  

Add the lemon juice, taste and make any final adjustments.  Serve immediately, with a few of the reserved asparagus tips dropped in for garnish. 

Until Next Time, 

Bon Appetit!

Chris

Vichyssoise

I’ve decided August is soup month here on An Eatin’ Man, so I’m going to feature a couple of summer-wonderful soups for your cooking pleasure.  To start things off, here’s one of my favorite summer time soups, Vichyssoise. 

This French-sounding soup is in fact an American invention, first appearing on the menu of the Ritz-Carlton in the early Twentieth Century.  But it was inspired by the potato and leek soups that Chef Louis Diat enjoyed as a child in France, so there is some connection.  The addition of cream helps chill the soup after it is cooked, creating a refreshing cold soup for summer consumption. 

Vichyssoise

4 Tablespoons Butter

2 Cups Chopped/Diced Leeks, White and Pale Green Parts Only

1 Medium Onion, Chopped

2 Lbs Russet or Yukon Gold Potatoes, Peeled and Chopped

8-10 Cups Chicken Stock

2 Teaspoons Salt (or to taste)

2 Teaspoons Fine-Ground White Pepper

1 Cup Heavy Cream

1 Cup Sour Cream

Chopped Fresh Chives for Garnish

Wash your leeks thoroughly, then slice off and discard the end piece with the small roots.  Then slice and chop the white and pale green portions of the leeks (or leek, if you find one as big as I have here).  

Chop the onion as well.  Melt butter in a large pot and sauté the onion and leeks until they begin to turn translucent but do not brown them. 

Meanwhile, peel and chop your potatoes. 

Add the chicken stock 

and then the chopped potatoes.  Bring to a boil, then reduce to a simmer and cook for 30-40 minutes, or until the potatoes are cooked through and the leeks/onions are tender.  At this point, puree the soup in batches in a blender or food processor, or, if you have one, use one of these nifty stick blenders to puree the soup right in the pot. 

Once pureed, add salt and pepper and taste.  Adjust as necessary.  Next, stir in the heavy cream and sour cream.  

Taste and make any final adjustments as necessary. 

Now, at this point, you have a decision to make.  This soup is traditionally served cold, so you will need to chill it in the fridge or a water bath until it is cold and refreshing.  Or, you can be a freak like me and serve it hot, which is also quite delicious.  I usually serve it hot right after I’ve cooked it, then cold as a leftover the next night or two.  Best of both worlds, right?

Until next time,

Soup’s on!

Chris

Slow-Smoked Baby Back Ribs

Here in Texas, beef brisket is the king of the barbecue pit, but you can’t go wrong with some tender, mouth-watering pork baby back ribs.  This is a great dish to add to your barbecue repertoire, and unlike brisket, which can take days to be ready (at least with my method), baby backs can be prepped and smoked in only about a half day. 

Baby back ribs come from the back section of the hog, as opposed to spare ribs, which come from the belly. Baby backs are smaller, but are generally meatier.  They don’t have as much fat as spare ribs do, but they are still contain a good bit of tough connective tissue, so they have to be smoke cooked at a low enough temperature so that the connective tissue breaks down.  But, you have to be very careful, because since baby backs don’t have a great deal of fat, they can dry out on you if you let them go too long in the smoker. 

I buy my rib racks in three packs at wholesale stores like Costco and, if I’m only smoking for the wife and I, the excess can be vacuum sealed and frozen.  If I’m smoking more than three racks, I’ll use the big smoker, but for just three, the Weber kettle grill makes a fine mini-smoker. 

Slow-Smoked Baby Back Ribs

3 Racks Baby Back Pork Ribs, about 1 Pound Each

¾ Cup Firmly Packed Brown Sugar

½ Cup Paprika

¼ Cup Turbinado Sugar

3 Tablespoons Black Pepper

3 Tablespoons Course Salt

2 Teaspoons Granulated Garlic

2 Teaspoons Onion Powder

½ Cup Kansas City Style Barbecue Sauce

Mix the dry ingredients together in a bowl.  

Rinse your rib racks and pat dry and place them in a foil pan or large tray.  

If the membrane on the back of the ribs hasn’t been removed, peel this away and discard.  This will allow more smoke flavor to penetrate the ribs.  Sprinkle the dry rub mixture into the rubs and then rub it in with your fingers until the ribs are completely covered.  

Refrigerate for an hour or two to let the rub work its magic. 

Prepare your grill.  Yes, I said grill, but we won’t be ‘grilling’ the ribs.  Grilling means cooking directly over high heat, which would of course turn your ribs into shoe leather.  We’ll be setting up the grill for indirect cooking, so that the heat source is to the side of the ribs, and not under them.  We’ll also be adjusting the dampers so that we are cooking at around 220 degrees Fahrenheit, and no hotter.  Any hotter and you risk getting your ribs done before the connective tissue has broken down, resulting in ribs that are tough and potentially dry as well. 

Start about 12-14 briquettes of charcoal and then place four small hickory (or other smoking wood) directly on top of the coals.  Place ribs on rack to the side of your coals...

...then close cover.  Leave the damper on top of the grill fully open, and adjust the bottom damper so that you achieve a temperature of around 200-220F.  Let the ribs smoke for one hour. 

At this time, add more charcoal or wood if necessary, and rotate the ribs so that a different rack is next to the fire.  (if you don’t rotate, the rack that stays closest to the fire can dry out).  Let them go for another hour.  Add fuel and rotate again.  After another hour (three hours total) the ribs should be close to done.  You can tell this by the fact that the meat has contracted a bit, leaving the ends of the bones poking out.  You can also press the rib meat with your finger.  It should yield quite easily. 

At this point, if you’re satisfied that your ribs are done, brush on a light coat of barbecue sauce and then let them go another fifteen minutes.  

At this point, they are ready to go.  Slice them with the bone into individual rib servings, taking care to leave an equal bit of meat on either side. 

Serve them with some more sauce and your favorite sides.  Here we’ve served them with some cowboy beans and homemade slaw.

Until next time,

Smoke ‘em if you got ‘em,

Chris.