Archive for jack mcdavid

Jack McDavid’s Tips on Keeping Your Thanksgiving Turkey Moist and Juicy

Thanksgiving Turkeys should be juicy.  Sadly, we’ve all endured our share of dry birds on the Day of Gratitude, but help is at hand.  Jack McDavid, Chef and Owner of the Down Home Diner shared two proven methods of keeping the bird from drying out.  Jack suggests employing both of these strategies on Thursday and he’s never steered us wrong.

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Method One:

Immediately before cooking, fill the turkey with hot stuffing and pop it in the oven.  By placing hot stuffing into the bird, you begin an even cooking process from the inside out.  You also avoid the problem of the raw turkey juice seeping into the stuffing and making guests sick, because the interior starts off hot.

Jack’s Stuffing

1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 TBSP minced fresh sage
1/2 lb butter
1 cup chicken stock (or more if mixture seems dry)
4 cups cubed day-old bread

Melt butter in large skillet and add vegetables and sage.  Sweat this mixture for about 5 minutes.  Add stock, bring to boil.  Add bread to pan and mix thoroughly, keeping heat on.    While stuffing is still hot, stuff into turkey and cook turkey immediately.

Method Two:  Brine and Rub the Turkey

1 20 lb turkey

For the brine:
4 TBSP sugar
5 TBSP salt
1 TBSP white pepper
3 gallons water

Mix all brine ingredients, and submerge turkey in mixture for 24 hrs.

For spice rub:

2 TBSP sugar
21/2 TBSP salt
1/2 TBSP white pepper

Mix all spice rub ingredients.

Remove turkey from brine.  Rub spice blend under skin, in cavity, and massage thoroughly for about 5 minutes.  Or, as Jack said, “Caress it like you would your girlfriend.  Get to know it real well.  Let that turkey know you love it.  Give it a good rubdown.”    Then stuff it as directed above and…

Roast turkey at 300 degrees for 4  hrs.  If you wish to brown top, raise temperature to 450 for final 10 minutes of roasting.  To ensure that turkey is done, check temperature at thigh.  It should be 165.  If it is not up to temperature, return to oven at 300 degrees and check again in 15 minutes.  Remove from oven, cover, and let turkey sit for at least 20 minutes before carving.

Happy Thanksgiving!

Meatballs Mastered, Finally!

Since I’ve been on the topic of my culinary New Year’s Resolutions, I was reminded that one of them was to master meatballs.

For some reason, the ability to craft these delectable orbs has eluded me for decades.  Mine were either too mushy, too dry, lacking flavor, falling apart, overly seasoned–I simply never struck the correct balance.   It was just last week that I managed an affirmatively good version, earning even the approval of my very discriminating  daughter.    My son, on the other hand, never met a hunk of ground beef he didn’t like, so my trials and errors never went to waste. 

I recalled the seemingly unorthodox but very sound meatloaf advice from Down Home Diner’s Chef Jack McDavid–to  use a dough hook for thorough distribution and emulsification of the fat and flavors.  Figuring the principle was the same with meatballs, I used his method.    And it worked!

Here’s what I did…..

For the meatballs:
This made about 2 dozen.

2 1/2 lbs 85% lean ground beef
1/3 cup chopped garlic (I used the jarred stuff and it worked beautifully–use less if fresh)
2 cups Italian style seasoned bread crumbs
1 1/2 cups Parmesan cheese
2 eggs
1/4 cup beef broth or water
1 tsp salt
1/2 tsp pepper

Blend all ingredients thoroughly, using dough hook  if possible.  With wet hands, form the mixture into firmly packed balls approx 1 1/2 inches in diameter and drop them into simmering marinara sauce.  Cook on low heat for about 2 hours, stirring occasionally.  Serve over pasta, on sandwiches, or solo.  (These also freeze really well.)

Ok, next resolution…..It’s only July.

Soups of the South

Seeking soups of the south gave me a chance to tap two of my favorite cooking men:  my husband Matt, who hails from Arkansas; and Chef Bill Beck, who was raised in New York, but food-wise he’s all New Orleans.

Matt’s latest specialty is black-eyed pea soup.  He starts with a meaty ham hock, chops a large onion, a few stalks of celery and carrots, 3 or 4 crushed garlic cloves, a teaspoon of chili powder and salt, and tosses the lot into a big pot with a pound of rinsed black eyed peas.  Or navy beans.  Or whatever beans you have on hand.  He covers the mess with water and simmers for about 3 hours.  Then he pulls the ham off the bone into bite sized bits, tosses it back into the soup, and is ready to enjoy.  [Alternatively, skip the ham hock, buy a 1 lb picnic ham,  cut it into cubes, and add them to the pot--saves the work of picking the bones.]

He recently visited his elderly parents for a few days on the Chilly New England Coast, and while there filled their freezer with a vats of homemade soup–chicken, simmering in the picture above, and black eyed pea.  Clearly he’s a keeper.

And no discussion of southern soups would be complete without a mention of Gumbo.  Strictly speaking, Cajun is different from southern, but geographically it’s nearby, and since Chef Bill Beck of Beck’s Cajun Cafe is a rising star on the Philly Food Scene he warrants some airtime.

Chef Bill Beck with a vat of gumbo.

Chef Beck will be competing in the Reading Terminal Cook-off on February 25 at the Valentine to the Market Gala, but he was kind enough to take some time out of his busy schedule to chat soups with us.  “Gumbo is the quintessential Cajun dish.  The key is a good roux.  You really have to brown the butter and flour mixture thoroughly, constantly stirring for a good while to avoid burning.  The roux forms the base flavor as well as the thickener for the gumbo. “  In addition to gumbo, Bill was kind enough to share his famous oyster stew.  This recipe is a New Orleans version of a dish that is commonly served in coastal areas all over the US.  Bill’s rendition would typically be served as a first course for a holiday dinner in New Orleans. 

And finally, we’re dying to try this Cope’s Corn and Shrimp Chowder, which appeared in the late, lamented Gourmet Magazine’s “What is Southern?” issue from January 2008–the only one I saved from my vast subscription.  The chowder is definitely on our agenda soon.  We’ll be sure to report the results.

Meat Loaf Hints from Reading Terminal Market’s Jack McDavid

Meat loaf and mashed potatoes, the ultimate comfort meal


Meat loaf is the quintessential comfort meal and that’s where our menu falls today.  We caught up with Down Home Diner Chef Jack McDavid, whose meatloaf is justifiably famous, for some tips and tricks on how to master this uber-American staple.  “Aw, y’all want me to talk meat loaf?  Every momma makes meat loaf and I don’t want to step on any toes.”  We insisted.  He complied.  “Ok, the biggest trick is to work the meat.  I mean really work it, like you’re kneadin’ dough.  I’d use a dough hook if you have one.  This allows the fat and meat to bind together and emulsify, so the meat loaf sticks together.”

Jack has never steered us wrong, so we used his technique with our own meatloaf recipe. 

Meat Loaf
Heat oven to 375

In large mixing bowl, thoroughly blend:
2 lbs 85% lean ground beef (do not use leaner than 85%; it will be dry and flavorless.)
3/4 cup flavored bread crumbs
2 eggs
3 TBSP Worcestershire Sauce

In Skillet, saute over medium heat about 8 minutes til cooked:
1 TBSP oil
1 medium onion, chopped
2 stalks celery, chopped
3/4 cup chopped carrots
1/4 cup chopped parsley
1 tsp salt
1/2 tsp pepper

Add veggies to meat mixture, and blend again.  Place mixture in baking dish and form into loaf.  Top with ketchup or barbecue sauce, and bake at 375 for 75 minutes. 

The leftovers have already been claimed!

Jack McDavid’s Holiday Nuts

Jack McDavid of the Down Home Diner taught us how to make these little lovelies…

These nuts offer the perfect blend of crunchy spicy sweetness, and they make a splendid gift.  Chuck them in a cello bag and tie securely with colorful ribbon.  We emphasize that you tie them up securely so that you are not tempted to nibble them yourself.  You might want to consider a padlock.

Maple Glazed Pecans

1 lb pecans
3 TBSP melted butter
5 TBSP maple syrup
1 TBSP dark brown sugar
1/4 tsp cayenne pepper
1/2 tsp rubbed sage
1 tsp kosher salt

Heat oven to 375.  Toss pecans with butter, syrup, sugar, pepper and sage.  Spread on parchment-lined, rimmed baking sheet and bake 12-14 minutes, stirring occasionally.  Remove from oven and add salt.  Toss again.  Cool completely and enjoy as a decadent snack or use as garnish for salad or soup.

Thanks, Jack!

Jack Gives Back

Chef Jack McDavid is known for launching the farm to table movement in Philadelphia and creating the Down Home Diner,  which offers top quality southern food at an affordable price.  He is also famous for his trademark overalls and “Save the Farm” cap.  But did you know he is also famous for charitable works?

Jack says, “Thanksgiving is a time to be grateful for what we have, and part of that is remembering those that don’t have.  My momma always taught me to give back and help others, even when we didn’t have much.  Well, that’s a lesson I’ve learned and I try to pass on.”

Clearly Jack learned the lesson well; this Thanksgiving, he’ll be providing dinner for the residents of St. John’s Hospice, a shelter for homeless men in Center City.

The menu will be identical to the one Jack serves at his family’s table later that day.

Pumpkin Soup
Salad
Roast Turkey
Smoked Country Ham
Gravy
Dressing
Mashed Potatoes
Sweet Potatoes
String Beans in Garlic with Sauteed Almonds
Pumpkin Pie
Apple Cranberry Crisp

Happy Thanksgiving, Everyone!

Jack McDavid’s Apple Cranberry Crisp

Jack McDavid, Chef/Owner of the Down Home Diner in Reading Terminal Market is justifiably famous for his authentic country cooking.   His recipe for apple crisp does not disappoint.  Not only is it simple to make, but served warm with vanilla ice cream it is a righteous dessert,   Better yet, it doubles as breakfast the next morning (sans ice cream)–if there’s any left, that is.

Jack’s Apple Cranberry Crisp

Filling:
4 lbs Gala Apples, peeled, cored, and cut in 3/8 inch slices
2 TBSP lemon juice
1/2 tsp cinnamon
1/2 cup brown sugar
1/4 lb fresh cranberries

Topping:
3/4 cup flour
3/4 cup brown sugar
2 pinches salt
1 stick butter, cut in pieces
1 cup old fashioned rolled oats (NOT instant or quick cooking)
1/4 cup maple syrup
vanilla ice cream, cinnamon and allspice for serving

Heat oven to 375.  Mix filling ingredients in large oval baking dish.  In mixing bowl, blend flour, brown sugar, salt, butter, and oats.  Blend til mixture forms pea-sized clumps.  Crumble over apple mixture and press gently.  Drizzle maple syrup over crumble topping and bake 45-50 minutes.  When done, apples are soft and topping is browned and crisp.  Serve warm topped with Bassett’s vanilla ice cream sprinkled with cinnamon and allspice.  NOTE:  This can be done without the cranberries for a simple apple crisp.

Jack McDavid’s Pumpkin Soup

Jack cutting a cheese pumpkin for his soup.

Jack says:  “Fall is the best time of year for food.  Flavors are fuller, dishes are hearty and more textured, and the seasonal produce is fantastic.  Think about how animals hibernate–people do similar things with food.  We crave heartier fare as the weather turns cold.”   We caught up with Jack long enough for him to demonstrate his justifiably famous pumpkin soup–which is remarkably robust and substantial considering that it is strictly vegan and devoid of fat.  Not the type of food that we normally associate with Jack, he of Down Home Diner and Jack’s Firehouse fame, but this soup did him proud.  He sourced all the necessary ingredients from his friends at Reading Terminal Market and they’ll be happy to help you find everything you need for this quintessentially autumnal dish.

Pumpkin Soup

3 lbs Green Pumpkin (or “sweet” pumpkin), peeled, seeded, and cut in half [Note:  butternut squash, acorn squash, or cheese pumpkin may be substituted]
3 cups vegetable stock
1 onion, chopped
1/2  cup shitake mushrooms
1 banana
options: 1 TBSP brown sugar and 2 TBSP butter for a sweeter kid friendly version OR chipotle powder for a spicy version
maple spiced pecans for garnish

Heat oven to 350.  Roast pumpkin chunks on rimmed baking sheet for 30 minutes.  Cool.  Bring vegetable stock to boil in large soup pot and add onion, mushrooms, and banana.  Boil 5 minutes.
Add roasted pumpkin and puree with an immersion blender til smooth.
FOR KIDS:  add 1 TBSP brown sugar and 2 TBSP butter.  FOR SPICE LOVERS:  add chipotle powder to taste.

Spring in to Rhubarb

Will this be me after trying rhubarb?

I eat most things, organ meats and mushrooms excluded.  And rhubarb isn’t on the ‘do not eat’ list exactly, but it is certainly not something I seek out.  I’ve never bought the stuff, and have unpleasant memories of a childhood episode in which my mother, an otherwise prize winning pie baker, concocted a strawberry rhubarb pie from some stalks growing wild in a field.  This was the one bad pie on her otherwise impeccable record, which continues to this day.  The strawberry rhubarb pie was puckeringly bitter.  Whether the recipe was flawed, she was distracted when she measured the sugar, or the wild rhubarb was more bitter than the varietal called for in the recipe is unclear.    But the memory of that acrid, mushy ‘dessert’ remains with me and as a result, I have more or less avoided rhubarb for decades.

Rhubarb from Iovine’s–ready for me to take the plunge!

But everyone deserves a second chance, even vegetables.  And the recent Inquirer feature on this harbinger of spring prompted me to reconsider my position on the stuff.  As a devotee of local produce whenever possible, I realized that rhubarb is one of the few items available these days that fit this bill.

Turns out, Claire is a big fan.  She found this rhubarb chutney at Reading Terminal Market which she served with roasted pork.  She also assembled a gorgeous cheese plate with a scoop of the chutney  on the side.

Food and Wine’s May issue proffered rhubarb-cheese strudel as an elegant way to showcase this quintessentially spring ingredient.

And our friend Chef Jack McDavid suggest the following rhubarb-centric dessert:  Grill rhubarb til it’s just al dente and cut it into bite sized pieces.  Set grilled rhubarb aside and make vanilla syrup–a basic simple syrup made with a cup of sugar, a cup of water, and a whole vanilla bean scraped into a saucepan.  Cook the syrup slowly until the sugar is completely dissolved and the mixture has thickened into a syrup.  Remove the solid bits of vanilla, place the grilled rhubarb in the syrup, and leave it there to soak for a bit.  To serve, pour the rhubarb mixture over vanilla ice cream, flan, or custard.  It makes a beautiful presentation with a dramatic pink color, and is a unique but simple dessert.
 
So, I seem to be surrounded by ideas for using the spring stalk in a number of ways.  I’m going to give it a try.  Stay tuned for *feed*back.

Celebrate Burger Month!


May is national burger month, and I do love a good burger.

I must admit, my husband, who has become quite the cook, made some righteous burgers last week.  He used 85% lean ground beef, which he seasoned liberally with salt, pepper and Worcestershire Sauce.  He packed the burgers loosely, using about 6 oz meat for each, and grilled them for about 4 minutes per side on a high flame.  If I hadn’t married him already, I’d have done it on the spot.

As the mercury rises and grilling season moves into full swing,  it seemed an opportune time to check in on one of our favorite chefs for some hints on what makes a tasty burger.  Not that I feel improvement is necessary on hubby’s work (I’m referring to the burgers, people) but it never hurts to get some professional advice.

Jack McDavid of the Down Home Diner is never shy about sharing his opinions, and he was happy to give us his take on burgers.

“You can’t make a silk purse out of a sow’s ear. The key to a great burger is great meat. We use 80% lean 20% fat freshly ground shoulder Pennsylvania beef from Halteman’s right here in the Market. For a great hamburger, you need an open flame. This sears the outside and allows the fat to escape and caramelize on the meat, which adds a touch of sweetness. You also need a pinch of salt and some seasoning–most folks oversalt the meat in an attempt to add flavor. Meat lacks flavor if it is not top quality.”  So we’ve come full circle.  The key to a good burger is good meat.

For turkey burgers, Jack suggests a different technique.  “Use a griddle.  You don’t need an open flame, because you don’t need to render fat in a turkey burger; they’re low in fat and you’ll dry them out.  You add some seasoning, and cook them slowly to preserve the moisture.”   Full disclosure:  I am not a fan of turkey burgers, so I’ll take Jack’s word for it, but am unlikely to follow his advice.  When it comes to burgers, I’m a traditionalist.

Down Home Diner’s Big Cheese Burger

 
We certainly enjoyed the Down Home Diner’s burgers.  I took the traditional route with the Big Cheese, and Claire opted for the barbecue burger with bacon and fried onions.  I retained my membership in the clean plate club, C. left the bread and fries behind.  (I like her anyway, though.)  Other favorite burgers around town?   500 degrees for a quick and casual experience,  Butcher and Singer for a fancy lunch, and Good Dog Bar for something in between.

What’s your favorite Philly burger joint?