Chicagoland Area Archives : Page 5 of 5 : TRAVEL/FOOD

Tastings: The Japan Pavilion at the National Restaurant Association Show

Asian cooking, Chicagoland Area, Karaage, Kimiyo Naka, Korean BBQ, Uncategorized

Several weeks ago, when the National Restaurant Association (NRA) was holding its annual international show, my friend Kimiyo Naka, who lives in Chicago, asked me to stop by the Japan Pavilion where 19 companies from that country were presenting a range of both modern and traditional Japanese foods and beverages. On hand also, were several Chicago restauranteurs including Bill Kim and Takashi Yagihashi, both of whom are awarding winning chefs and cookbook authors. The NRA show is immense, taking up several floors at McCormick’s Place in Chicago and is packed with vendors showcasing products and food, chefs doing cooking demonstrations and the latest in food technologies and equipment.

My experience with Japanese food is limited, so stopping by the Japan Pavilion, presented by the Japan External Trade Organization (JETRO), was very much a learning experience. When Kimiyo and I tasted samples of Wagyu Beef, a top quality, highly marbled meat produced by four Japanese breeds of beef cattle and took sips of sake, we discovered how these foods are helping Japan’s rural areas in their revitalization efforts. Some farmers and producers are creating their own brands and exporting—or working on exporting them to other countries including the United States.

We tasted sakes including brown rice sake and one made with shiraume, or white flower plums and looked at the different varieties of rice typically used to make sake, which is a fermented rice drink that is typically served warm. We also talked to a member of the Yonezawa family founders of Akashi Sake Brewery in 1886, a small artisanal sake producer based in Akashi, a fishing town in the Hyogo prefecture (or district) in Western Japan which is the traditional sake brewing capital of country and is known for having the best sake rice and pure water.

When the company started all those years ago more than a century ago, Akashi was a small village but since has grown into a booming metropolis. It’s known for the Akashi Kaikyo Bridge – the world’s longest suspension bridge—as well as the quality of the fish that are caught in the waters off its coast. The water also is a predominant feature in the taste of the sake, as are Japanese cedar wood lids used to cover the storage tanks where the Akashi sake is aged. Akashi sake is made in small batches by Toji Kimio Yonezewa. Note: I learned later that toji was not his first name but means brewmaster or chief executive of production.

I also spent time talking to Bill Kim, author of Korean BBQ: How to Kung-Fu Your Grill in Seven Sauces, who I had interviewed before and Takashi Yagihashi, who came to the U.S. from Japan when he was 16, started cooking because he need milk money, won the James Beard Foundation Award for Best Chef: Midwest and is the owner of Slurping Turtle in downtown Chicago (there’s another one in Ann Arbor, Michigan) and TABO Sushi & Noodles at Macy’s State Street in Chicago.

One of the things we talked about is karaage which is Japanese fried chicken. I’ve included his recipe for the dish. Don’t get put off with the title ingredient of duck fat (if you’re like me, you don’t have a ready supply of it in your refrigerator) because you can substitute vegetable oil instead.

Slurping Turtle’s Duck-Fat-Fried Chicken Karaage

4 chicken thigh quarters (thigh and drumstick)

2 cloves garlic, peeled and grated

1 tsp. fresh grated ginger

1/4 cup soy sauce

1/4 cup mirin or sweet sake

2 tsp. sesame oil

Salt and pepper

6 cups duck fat (or vegetable oil), enough to fill a pan 3 inches deep

1 cup potato starch

Using a sharp knife, separate the thighs from the drumstick by cutting between the joint. Cut the thigh in half lengthwise along the bone. Using a heavy cleaver, chop the piece with the bone in half, resulting in three similar-sized pieces. Then, cut the drumstick in half through the bone. When you’re done with all four thigh quarters, you should have 20 pieces of chicken when done. Alternatively, debone the thigh pieces with skin intact, and cut into two-inch pieces. Place the chicken in a shallow pan and set aside.

For the marinade, combine garlic, ginger, soy sauce, mirin, sesame oil, and a few grinds of black pepper in a bowl and mix. Pour marinade over chicken and coat well using your hands. There should be just enough marinade to coat the chicken. Cover and refrigerate at least 20 minutes or up to two hours.

Line a shallow tray with paper towels and set aside. Heat six cups duck fat (or vegetable oil) in a heavy-bottomed pot over medium-high heat until the oil reaches 325 degrees Fahrenheit. Place 1 cup potato starch in a large bowl and gently toss each piece of chicken until lightly coated. Carefully lower half the chicken pieces into the hot oil. Cook the chicken until it is nicely browned and begins to rise to the surface, 9 to 11 minutes. Once the chicken is cooked through, remove it from the oil using tongs and place onto paper towel-lined tray. Toss with a pinch of kosher salt while still hot. Repeat with second batch.

Serve immediately with lemon wedges and Japanese mayonnaise.

When finished deep-frying the chicken, season with salt, then sprinkle with this soy-chili oil vinaigrette:

1/2 cup Japanese soy sauce

1/4 cup rice vinegar

2 teaspoons hot chili oil

2 teaspoons sugar

Combine all ingredients and stir until sugar is dissolved.

Chef Takashi’s Stir-Fry Udon Noodles

3 tablespoons vegetable oil

1/2 pound large shrimp, shelled and deveined

1/4 pound skinless, boneless chicken breast, thinly sliced

2 1/2 cups chopped Napa cabbage

1 small onion, thinly sliced

1 carrot, thinly sliced on the bias

7 ounces enoki mushrooms

4 ounces oyster mushrooms

1/4 cup dried wood ear mushrooms, soaked in warm water for 10 minutes and drained

1/2 cup chicken stock

3 tablespoons soy sauce

1 teaspoon Asian sesame oil

18 ounces frozen precooked udon noodles, thawed

Kosher salt and freshly ground pepper

Chopped scallions, for garnish

In a skillet, heat 1 tablespoon of the vegetable oil. Add the shrimp and stir-fry over moderately high heat until curled, 2 minutes; transfer to a plate. Add 1 tablespoon of vegetable oil to the skillet. Add the chicken and stir-fry until white throughout, 3 minutes; transfer to the plate with the shrimp.

Add the remaining 1 tablespoon of oil to the skillet. Add the cabbage, onion, carrot and the mushrooms and stir-fry for 4 minutes. Add the stock, soy sauce, sesame oil, shrimp and chicken; remove from the heat.

Meanwhile, cook the udon in a pot of boiling salted water for 1 minute. Drain and add to the skillet. Stir-fry over high heat until heated through. Season with salt and pepper, garnish with scallions and serve.

The Japan Pavilion: An Intro to the Best of the New and the Traditional

Chicago restaurants, Chicagoland Area, Cooking demonstrations, Karaage, Korean BBQ, sake, Uncategorized

My experience with Japanese food is limited, so stopping by the Japan Pavilion, presented by the Japan External Trade Organization, was very much a learning experience. When Kimiyo and I tasted samples of Wagyu Beef, a top quality, highly marbled meat produced by four Japanese breeds of beef cattle and took sips of sake, we discovered how these foods are helping Japan’s rural areas in their revitalization efforts. Some farmers and producers are creating their own brands and exporting—or working on exporting them to other countries including the United States.

I also spent time talking to Bill Kim, author of Korean BBQ: How to Kung-Fu Your Grill in Seven Sauces, who I had interviewed before and wrote about in a previous column and Takashi Yagihashi, who came to the U.S. from Japan when he was 16, started cooking because he need milk money, won the James Beard Foundation Award for Best Chef: Midwest and is the owner of Slurping Turtle in downtown Chicago (there’s another one in Ann Arbor, Michigan) and TABO Sushi & Noodles at Macy’s State Street in Chicago.

Slurping Turtle’s Duck-Fat-Fried Chicken Karaage

4 chicken thigh quarters (thigh and drumstick)

2 cloves garlic, peeled and grated

1 tsp. fresh grated ginger

1/4 cup soy sauce

1/4 cup mirin or sweet sake

2 tsp. sesame oil

Salt and pepper

6 cups duck fat (or vegetable oil), enough to fill a pan 3 inches deep

1 cup potato starch

Serve immediately with lemon wedges and Japanese mayonnaise.

When finished deep-frying the chicken, season with salt, then sprinkle with this soy-chili oil vinaigrette:

1/2 cup Japanese soy sauce

1/4 cup rice vinegar

2 teaspoons hot chili oil

2 teaspoons sugar

Combine all ingredients and stir until sugar is dissolved.

Chef Takashi’s Stir-Fry Udon Noodles

3 tablespoons vegetable oil

1/2 pound large shrimp, shelled and deveined

1/4 pound skinless, boneless chicken breast, thinly sliced

2 1/2 cups chopped Napa cabbage

1 small onion, thinly sliced

1 carrot, thinly sliced on the bias

7 ounces enoki mushrooms

4 ounces oyster mushrooms

1/4 cup dried wood ear mushrooms, soaked in warm water for 10 minutes and drained

1/2 cup chicken stock

3 tablespoons soy sauce

1 teaspoon Asian sesame oil

18 ounces frozen precooked udon noodles, thawed

Kosher salt and freshly ground pepper

Chopped scallions, for garnish

Author Talk with John Coletta: Risotto & Beyond

Book events, Book signings, Chicagoland Area, Cooking demonstrations, Read It and Eat, Uncategorized

On June 7, John Coletta, author of Risotto & Beyond: 100 Authentic Italian Rice Recipes for Antipasti, Soups, Salads, Risotti, One-Dish Meals, and Desserts (Rizzoli 2018) will be at Read It and Eat! talking about his recently published book on risotto, one of the most traditional dishes in Italian Cuisine and yet the least explored. Coletta, a restauranteur and chef, will also be presenting a selection of rice-based tastings. His book, with its wonderful photographs, contains 100 authentic dishes and demonstrates how to bring the full range of Italian rice cooking into our home kitchens. Dishes range range from the familiar such as arancini, crochettes, risotti, soups and rice puddings to the more exotic like rice salads, fritters, bracioli, and gelatos. Attendees will get to take home a 500 gm tin of Acquerello Rice, a prized Carnaroli rice from Vercelli in Piemonte (retail value of $22), considered the best rice for making risotto.

Chilled Rice Soup with Cherry Tomatoes and Basil

1 tablespoon unsalted butter

2 tablespoons extra virgin olive oil

2 tablespoons finely chopped prosciutto fat (see note below)

½ medium white or yellow onion, finely chopped to make 2/3 cup

1 stalk celery, finely chopped to make 2/3 cup

2 bay leaves, preferably fresh

1 teaspoon finely ground sea salt1

teaspoon finely ground white pepper

1 cup Arborio superfino rice

Just over ½ ounce Grana Padano or Parmigiano Reggiano, finely grated to make ¼ cup

3 cups halved thin-skinned cherry tomatoes or blanched, peeled, and chopped plum or Roma tomatoes

1 bunch basil, leaves only, roughly chopped to make 6 tablespoons

FOR FINISHING

Finely ground sea salt and white pepper

1 cup cold vegetable broth

2 cups quartered thin-skinned cherry tomatoes

1 bunch basil, leaves only, roughly chopped to make

6 tablespoons, plus ¼ cup chiffonade of basil leaves or small clusters of Genovese basil, for garnish

¼ cup extra virgin olive oil, plus more for drizzling

Finely grated zest of 2 lemons

Place the butter, olive oil, and prosciutto fat in a heavy-gauge stockpot over low heat, stirring until the butter melts and the fat becomes soft and translucent but not browned. Add the onion, celery, bay leaves, salt, and pepper. Increase the heat to medium and continue to cook, stirring frequently, until the vegetables begin to soften but are not browned.

Add 6 cups water and heat to boiling, stirring occasionally. Immediately reduce the heat to maintain a simmer and cook, covered, until the vegetables are soft and tender, about 45 minutes. Stir in the rice, cover the pot, and continue to simmer for another 25 to 30 minutes, until the rice kernels are tender.

Prepare an ice-water bath in your sink. You will need this to cool the pot. Remove the pot from the heat. Discard the bay leaves and stir in the cheese, tomatoes, and chopped basil. Transfer the pot to the ice-water bath and cool the soup to slightly below room temperature. Transfer to an airtight container and refrigerate overnight.

FINISH THE SOUP:

The following day, taste the soup for seasoning, adding more salt and pepper if needed. If the soup has become too thick, thin it to the desired consistency with the cold vegetable broth.

In a small bowl, combine the cherry tomatoes, chopped basil leaves, olive oil, and lemon zest. Season with salt and pepper.

Ladle the soup into individual serving bowls. Drizzle each portion with olive oil; top with the tomato-basil garnish and the basil chiffonade.

NOTE: If prosciutto fat is unavailable, substitute an additional 1 tablespoon unsalted butter and 1 tablespoon extra virgin olive oil Be careful not to burn

Arancini with Fresh Mozzarella and Italian Parsley (Arancini Di Riso Con Fior Di Latte E Prezzemolo)

MAKES 16

ARANCINI; SERVES 4

3 cups Arborio or Carnaroli superfine rice

4 tablespoons (½ stick) unsalted butter, cubed

2 teaspoons finely ground sea salt

3 large eggs, well beaten

¼ cup sweet white rice flour

1 small bunch Italian flat-leaf parsley, leaves only, coarsely chopped and lightly packed to make ½ cup

2½ ounces Parmigiano Reggiano or Grana Padano, finely grated to make 1 cup

1 pound fior di latte (fresh cow’s milk mozzarella in liquid, drained and cut into ¼-inch cubes

FOR DEEP-FRYING

3 large eggs, well beaten

2 cups fine dry Italian, panko, or gluten-free breadcrumbs

4 to 5 cups high-smoke-point oil (safflower, rice bran, soybean, or canola)

Salsa All’Arrabbiata, for serving or your favorite sauce

Pour 5½ cups water into a medium heavy-gauge saucepan or pot and stir in the rice, butter, and salt. Heat to boiling over medium heat; reduce the heat to low. Simmer briskly, uncovered and without stirring, until the rice has absorbed the water, about 30 minutes. Remove the pot from the heat. Stir in the eggs, rice flour, parsley, and Parmigiano.

Line a 9 x 13-inch baking dish with parchment paper. Transfer the cooked rice to the parchment-lined dish, smoothing to make level. Bring the rice to room temperature. (To finish the recipe the next day, cover the rice with parchment paper and the baking dish with plastic wrap; refrigerate. Bring the rice to room temperature before continuing with the recipe.)

Assemble and fry the arancini:

Using a sharp knife dipped in cold water, score and cut the rice cake into 16 equal pieces. Place one portion of rice in your hand and shape it into a cone; fill with 3 cubes of mozzarella. Close the rice over the cheese and squeeze to shape it into a ball. Place on parchment paper. Repeat until all the arancini are formed.

Place two large bowls on a work surface. Place the eggs in one and the breadcrumbs in the other. Immerse a rice ball in the egg; move it to the bowl of breadcrumbs and dredge until well coated. Place the breaded ball on the parchment paper. Repeat until all the rice balls are breaded.

Pour the oil into a small electric fryer (amount specified by fryer model) or a heavy-gauge pot, ensuring that the oil reaches no higher than 3 inches from the top of the pot. Preheat the oil to 350°F.

Carefully transfer 3 or 4 of the balls into the hot oil, being careful not to crowd them. Fry until golden brown, 4 to 6 minutes. Test one to ensure doneness, adjusting frying time as needed. Proceed with the remainder. Blot the fried arancini on paper toweling.

Place on a platter and serve with spicy salsa all’arrabbiata sauce or your favorite red sauce.

Ifyougo:

When: June 7 at 6:30 p.m.

Where: Read It & Eat!, 2142 N Halsted Street Chicago, IL

For more information: (773) 661-6158; readitandeatstore.com

All Photo credit Kayleigh Jankowski.

Turnips & Tortillas: A Mexican Chef Spices Up the Southern Kitchen

Book events, Book signings, Chicagoland Area, cookbooks, Food, Mexican Cuisine, Mexico, Read It and Eat, Southern cuisine, Uncategorized

Southern food meets Mexican food in Eddie Hernandez’s new book Turnips & Tortillas: A Mexican Chef Spices Up the Southern Kitchen. Hernandez, the James Beard nominated chef/co-owner of Taqueria del Sol, has written a fantastic cookbook that explores the commonalities of these two cuisines.

Never hesitating to improve upon tradition, Hernandez tweaks classic dishes to make food taste better in such ways as by adding sugar to creamy grits to balance the jalapeños or substituting tomatillos for fried green tomatoes to achieve a more delicate texture. Turnip Greens & Tortillas offers a collection of both recipes and “Eddie’s Ways”–sidebars showing how to make each dish even more special.

As an example, Hernandez says Mexicans view bread pudding as a special treat typically eaten only during Lent.

“It is not like any bread pudding you have had in the U.S., but the flavors should taste very familiar—a little like the inside of a cinnamon roll, with the gooeyness of pecan pie,” he writes in his description of Capirotada, a Mexican bread pudding recipe in his cookbook. “The exact ingredients vary with whatever’s in the cook’s kitchen cabinet that needs to be used up, but they usually include toasted and buttered bread, dried fruits, nuts, and mild cheese. My mother often added animal crackers, and I still find their crunchy texture works well in this mixture. Whereas my mother steamed her bread pudding on top of the stove, I bake mine. Instead of being held together by an eggy custard, the pudding is drenched in a warm syrup spiced with cinnamon and cloves that is made by melting piloncillos—unrefined sugar molded in cones and sold in Mexican markets or online—with water. Turbinador brown sugar works just as well. There is deep religious meaning behind the main ingredients: The bread symbolizes Christ’s body, the syrup is his blood, the cinnamon and cloves are the wood and the nails of the cross, and the melted cheese signifies the holy burial shroud. As serious as its message is, the dish is very festive and often served with ice cream and colored sprinkles. This bread pudding is even good for breakfast as coffee cake.”

Also good for Easter are Hernandez’s breakfast egg muffins topped with a tomato-habanero sauce.

Mexican Bread Pudding (Capirotada)

Makes 6 to 8 servings

1 pound cane sugar, turbinado sugar, or brown sugar

3 cups water

2 cinnamon sticks, preferably Mexican (canela)

6 cloves

8 ounces French bread or 4 bolillo rolls, cut into ¼-inch-thick pieces

4 tablespoons (½ stick) butter, melted

1 cup golden raisins

1 cup coarsely chopped pecans

1½ cups crushed animal crackers

1 cup crumbled queso fresco or grated Monterey Jack cheese

¾ cup shredded sweetened coconut Ice cream (optional)

Colored sprinkles (optional)

To make the syrup:

Combine the sugar, water, cinnamon sticks, and cloves in a medium saucepan set over medium-high heat.

Bring to a boil, reduce the heat to maintain a simmer, and simmer for 5 to 10 minutes, until slightly thickened.

Remove from the heat; cover and let steep while you prepare the remainder of the dish.

This step can be done a day ahead.

Heat the broiler to high, with one rack set in the middle of the oven and one 4 or 5 inches from the broiler source. Brush the bread with 2 to 3 tablespoons of the butter. Place the pieces in a single layer on a sheet pan and set under the broiler until lightly toasted, about 1 minute (watch carefully). Remove from the oven and set aside until ready to use.

Set the oven temperature to 325 degrees. Brush a deep 8-inch square pan or 2-quart casserole dish with the remaining 1 to 2 tablespoons butter.

Place one-third of the bread in a single layer in the baking dish. Top with one-third of the raisins, pecans, animal crackers, cheese, and coconut. Remove the spices from the syrup and ladle one-third of the syrup over the mixture. Let the syrup soak into the bread for about 15 minutes, then repeat the layering with the remaining ingredients two more times, finishing with the syrup. Let the syrup soak into the bread for 15 minutes.

Cover the pan tightly with foil and bake for 45 minutes, then uncover and bake for 10 minutes longer, or until the top of the pudding is golden brown. Serve warm or at room temperature, with ice cream and garnished with sprinkles, if desired. The pudding will keep for several days, tightly covered, at room temperature.

My Breakfast Muffins

Makes 12 muffins

12 large eggs

4½ teaspoons baking powder

½ teaspoon salt

4 ounces andouille or other smoked sausage, cut into 24 slices; or left over roasted vegetables

¾ cup grated Monterey Jack or Colby cheese (goat cheese or other kinds of cheese can be substituted)

2 cups Tomato-Habanero Sauce (see below) or use your favorite salsa

Heat the oven to 425 degrees. Spray a 12-cup muffin tin with nonstick vegetable spray and set aside.

Whisk the eggs, baking powder, and salt in a large bowl until smooth. Place 2 slices of smoked sausage and 1 tablespoon of the cheese into the bottom of each muffin cup. Divide the egg mixture evenly among the muffin cups. Bake for 10 to 12 minutes, until puffed and lightly browned.

Meanwhile, heat the sauce. Ladle some of the sauce onto plates and top with the egg muffins.

Tomato-Habanero Sauce

Makes about 4 cups

5 to 6 medium tomatoes (about 1½ pounds)

1 habanero or other types of chiles

2 tablespoons vegetable oil

¼ cup finely diced onion

1 garlic clove, crushed

1 teaspoon salt

1 cup chicken stock, preferably homemade

Place the tomatoes and habanero in a large saucepan, cover with water, and bring to a boil over high heat. Boil just until the tomato skins start to crack. Drain in a colander. Remove the stem from the habanero.

Transfer the tomatoes and habanero to a blender and puree until smooth.

Heat the oil in a medium saucepan over medium heat until it shimmers. Add the onion, garlic, and salt and cook until the onion is translucent and soft, 3 to 5 minutes. Add the tomato puree and the stock, increase the heat to high, and boil for 3 minutes more. Taste and adjust the seasonings as desired. The sauce keeps for up to 3 days, covered and refrigerated.

The above recipes are from Turnip Greens and Tortillas: A Mexican Chef Spices Up the Southern Kitchen by Eddie Hernandez. Reproduced by permission of Rux Martin/Houghton Mifflin Harcourt.

Ifyougo:

Eddie Hernandez will be talking and signing copies of his book on June 3 at 1:30 p.m. at Read It & Eat, 2142 N. Halsted St., Chicago, IL. For more information: (773) 661-6158; readitandeatstore.com

The Spice Diet: Use Powerhouse Flavor to Fight Cravings and Win the Weight-Loss Battle

Book events, Book signings, Chicagoland Area, Grand Central, Read It and Eat

Sharing his life story and his struggle with food was the inspiration behind Judson Todd Allen’s recently released “The Spice Diet: Use Powerhouse Flavor to Fight Cravings and Win the Weight-Loss Battle” (Grand Central Life & Style 2018; $27). Indeed, when Steve Harvey wanted to lose weight he turned to Allen, who helped him drop 30 pounds. Even more impressively, Judson himself shed more than 100 pounds and has managed to keep it off.

“Since I was little, I struggled with weight and telling people about my journey is very empowering for me,” says Allen, a finalist in Season 8 on the “Food Network Star” and executive chef of Taste 222 restaurant in Chicago’s West Loop. “It’s something that many people go through and this book allows me to help others.”

Allen graduated from the Chicago High School for Agricultural Sciences and then earned a bachelor’s in food science and nutrition at the University of Illinois at Urbana. This background gave him a unique perspective on food and later, studying at Le Cordon Bleu in Paris and then traveling throughout Europe sampling a myriad of cuisine, solidified his perspective that the use of spices can create foods so compelling and flavorful that they can overcome our need for sugar and salt.

Citrus such as lime and lemon or lemons zest produce a taste effect that’s similar to salt says Allen, the CEO and Executive Chef of Healthy Infused Cuisine, LLC., a premium cuisine company that provides customized personal, private and event chef services and catering to clients who desire healthier food choices that don’t compromise taste.

“It’s all about balancing,” he says, noting that using spices, herbs, fresh ingredients, cutting out things and using alternatives works when it comes to creating tasty food that doesn’t have unnecessary and unhealthy ingredients. “I balance vinegar’s acidity with sweetness using honey or agave. It all gives a level of flavor that keeps you from cravings for salt. One of the things about most diets is you have these cravings and we all know cravings are hard to overcome. If we want to have a healthy life-style change we need foods that we will always want to eat.”

One of the cravings Allen, who was born and raised in Chicago, remembered and wanted to re-imagine was the marvelous food his grandfather, a New Orleans native, cooked.

“One of his favorite dishes is fried fish and grits,” says Allen. “It is only fitting that I re-create the delectable taste of his favorite dish in a healthier version, because he is my inspiration for being a chef. Early on in my attempts to change my eating habits, I figured out the best way to achieve the fried fish effect without the deep-frying and calories. By incorporating healthy nuts with the perfect spice blend and other flavor enhancements, I cracked the code with this recipe.”

29063260_1619777034757758_1015048752010380453_n — Photo credit @wellnessmats

I learned so much from him writes Steve Harvey in the book’s introduction.

“Being able to make a lifetime commitment to healthy eating depended on getting to the root of my issues with food. He showed me how to ‘cheat on my favorite foods by substituting healthy ingredients and spice combinations without sacrificing any of the flavor or texture. He was a stickler for portion control,” he continues. “After a while, I didn’t notice that I was eating less, because my food was so delicious and satisfying.

“A few outstanding dishes left a lasting impression on me. His Special Fried Chicken, which was organic chicken marinated in a crazy blend of spices and crusted with pecans and fresh parsley, looked just like pieces of dark golden fried chicken, but it was baked in the oven in a healthy way. I also appreciated his creativity when he made a healthier version of cornbread, one of my favorites, by using cauliflower, jalapeño, and other ingredients for a comparable yet brand-new experience that was totally satisfying. Given my long days, I really appreciated the snacks, especially his health bars. The recipes are all in The Spice Diet.”

Judson Todd Allen will be cooking and talking about his cookbook at Read It and Eat on Thursday, April 5 from 6:30 to 8:30 CT. 2142 North Halsted Street, Chicago, IL. (773) 661-6158; readitandeatstore.com

The following recipes are courtesy of Chef Judson Todd Allen

New Orleans Pecan-Crusted Catfish

Serves: 6

Serving size: 1 fillet

Calories per serving: 292

This recipe works with just about any type of fish. If catfish is not your cup of tea, then swap it out for halibut, cod, red snapper, sword fish or salmon.

3/4 cup finely chopped pecans

1/3 cup grated Parmigiano Reggiano cheese

4 tablespoons Bayou Cajun Spice Blend, divided (recipe below; you can reduce this amount if you have sensitivity to heat)

2 tablespoons chopped fresh parsley

1 tablespoon lemon zest

1 tablespoon plus 1 teaspoon olive oil, divided

6 (5-ounce) catfish fillets or almost any other kind of fish, deboned

Lemon wedges, for garnish

Preheat the oven to 400° F. Line a baking sheet with parchment paper.

In a large bowl, combine the pecans, cheese, 3 tablespoons Bayou Cajun Spice Blend, parsley, lemon zest, and 1 tablespoon of the olive oil.

Place catfish fillets on the lined baking sheet. Brush the fillets with the remaining teaspoon of olive oil and rub in 1 tablespoon of the Bayou Cajun Spice Blend. Massage the oil and spice on both sides of the fish.

Spread the pecan crust liberally over the top of each piece of fish.

Bake for 15 minutes, or until the crust is dark golden and the fish is flaky and moist. Serve with lemon wedges.

Bayou Cajun Spice Blend

Yield: 1/4 cup

“Cajun cuisine is the food of my ancestors,” says Allen. “I love it. Let the good times roll! When I think about catfish now, I think about this blend. It works well with any white- fleshed fish, shrimp, or poultry, and brings vegetables to life.”

2 teaspoons freshly ground white pepper

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons cayenne pepper

2 teaspoons paprika

1 tablespoon dried thyme

2 teaspoons ground black pepper

1/2 teaspoon mustard powder

Mix together all the ingredients in an airtight container and store in a cool, dry place away from heat and light.

The Ultimate Tuna Salad

Serves 4-6

Serving Size: 1 Cup

Calories Per Serving: 257

3 (5-ounce) cans albacore tuna in water, drained

1/2 English cucumber, diced

1 teaspoon capers, drained

2 avocados, pitted, peeled, and cut into 1/2” cubes

1 small red onion, thinly sliced into half moons

2 tablespoons finely chopped fresh parsley

1/2 teaspoon finely chopped fresh dill

2 tablespoons finely chopped fresh cilantro

3/4 cup sliced cherry tomatoes

2 teaspoons Bayou Cajun Spice Blend (recipe follows)

2 tablespoons fresh lemon juice

2 tablespoons olive oil

In a large serving bowl, combine the tuna, cucumber, capers, avocado, onion, fresh herbs, tomatoes and Cajun Spice Blend. Add the lemon juice and olive oil and toss the salad.

Chef Judson’s Sweet and Sour Dill Pickle Cashews

1 tablespoon honey

1 teaspoon fresh lime juice

1 teaspoon olive oil

1 teaspoon Sour Dill Pickle Spice Blend (see recipe below)

2 cups raw unsalted cashews

Preheat the oven to 350° F. Line a rimmed baking sheet with parchment paper.

In a bowl, mix the honey, lime juice, olive oil, and Sour Dill Pickle Spice Blend together. Add the nuts and coat them fully.

Spread the nuts on the lined baking sheet and bake for 10 to 15 minutes.

Serve warm or at room temperature. Nuts can be stored in an air – tight container in the pantry for 6 to 9 months, in the refrigerator away from strong smelling food up to a year, and in the freezer for 2 years.

Sour Dill Pickle Spice Blend

Yield: about 1⁄3 cup

Dill and lemon is a familiar combination, and the garlic in this blend adds another layer of flavor. I use it on salmon and delicate fish like sole or flounder. This blend is not overpowering. It’s great in a broth – based soup. It also pairs well with shellfish.

2 tablespoons dried dill

3 tablespoons lemon pepper

1 teaspoon granulated garlic

Mix all the ingredients in an airtight container and store in a cool, dry place away from heat and light.

Ben Watkins, Master Chef Junior

Chicagoland Area, Food, MasterChef

This December I received a notice on my Google calendar that Leila Edwards’ birthday was coming up. It was a painful reminder because Leila, who was a friend, had died in September when her husband shot and killed her and then himself. Anyone who knew Michael Watkins, her husband, couldn’t imagine him doing that, but he’d been very ill with cancer and they were divorcing and, well, there are some things that are unfathomable. Michael and Leila’s son, Ben Watkins was in the house, but not harmed and is now living with his grandmother, Donna Edwards, in Miller Beach, a small community east of Gary, Indiana on Lake Michigan where the Watkins had lived as well.

Ben has always been a dedicated cook, who first started cooking when he was around three and was making food several days a week at the family restaurant when he wasn’t competing in spell bowl, math bowl, chess club or repairing broken bikes for kids in need through the Ken Parr Build a Bike program in Miller Beach.

The family was well-known in Miller Beach not only because of the restaurant, which is now closed because of the deaths, but also since Leila Edwards was a noted artist and jewelry maker who sold her creations in a store downtown. Besides that, she was a very active volunteer at Discovery Charter School in Chesterton, which Ben attends.

With all this sadness, I was really surprised and extremely happy to get a text from my niece, Linda Simon, who is a good friend of the family, that Ben, now 11-years-old, is a contestant in this season’s MasterChef Junior which premiered two weeks ago. Ben so impressed judges Gordon Ramsay, Christina Tosi and Joe Bastianich that he was one of the 24 contestants earning white aprons and a chance to go on to the next level.

The winner gets $100,000 which would be so important to Ben. The Miller Beach community has been wonderfully supportive, holding fundraisers and starting a Go Fund Me (gofundme.com/love4ben) to raise money for his education, maintenance and health care but, as we all know, raising a child is expensive.

MasterChef Junior airs at 8 p.m. Fridays on Fox so if you get the chance tune in and root for Ben whose future dream is to be a professional chef or scientist (he excels in math and science at his school).

You may enjoy this recipe, one of many he has shared with me over the years. He created it himself when he was in third grade, because, he said, “I like all three things and so I thought about putting them together — a layer of chocolate chip cookie dough on the bottom, crushed Double Stuf Oreos in the middle, covered with a layer of brownie batter and then baked.”

Ben Watkins’ Chocolate Chip Cookie and Oreo Brownie Bars

Cookie Layer:

1 cup unsalted butter, room temperature

¾ cup sugar

¾ cup brown sugar

2 eggs

1 tablespoon vanilla extract

2 ½ cups flour

1 teaspoon baking soda

24 ounces chocolate chips

Mix butter with sugar until creamed. Add eggs and vanilla extract. In a separate bowl mix flour mixture and baking soda. Add to creamed butter. Fold in chocolate chips and spread evenly on the bottom of a greased 9×13-inch pan.

18 to 24 Double Stuf Oreos, crumbed.

Spread crumbled Oreos evenly over the top of the chocolate chip cookie dough.

Brownie Layer:

4 ounces unsweetened Baker’s chocolate

¾ cup butter

2 cups sugar

3 eggs

1 teaspoon vanilla

1 cup flour

Place chocolate in microwave and melt. Melt butter, stir in chocolate and sugar. Stir in eggs one a time and vanilla. Add flour. Mix thoroughly. Spread evenly on top of chocolate chip cookie dough and Oreos.

Bake at 350 degrees for 40 to 50 minutes.