Oatmeal "Raisins" Cookies - That's Raisins with an "S"

I'm on a baking kick my friends (as you can probably tell). I think I'm in the holiday spirit - and no, the name of the post is not a typo - it's "raisins", plural, not "raisin", singular. These Oatmeal "Raisins" cookies have three types of raisins: regular, golden and Craisins. There are a few things that I think make this cookie truly spectacular. 1) I soak the raisins in rum (yay rum!), then simmer them in water until they are plump and juicy. 2) I add cornstarch in addition to the baking powder and soda. 3) I add a lot more salt (I think I say this in every post). These are more traditional O.R. cookies. If you want something different try my "Sow Your Wild Oatmeal Cookies" which are spicier and have white chocolate chips. They are delicious too! These cookies are very easy, another great recipe for a holiday gift or just making a batch of cookies - who needs an excuse? Get the recipe after the jump.

Things I Love: Mother Shuckers Original Cocktail Sauce

First things first with a little disclaimer. Some cooking blogs don't like to post about products, and I totally see why. You want readers to feel that they are getting the straight scoop so-to-speak, not some paid-for or promoted product endorsement. However, there are certain items that I have discovered that I feel are of the highest quality and can really make life more delicious and cooking easier. The goal of Gour-Maybe? is to help my readers make better food so anything to that end is fair game on this blog! No product-focused posts on Gour-Maybe? are paid for or solicited. 

Now, onto the good stuff! I stumbled upon Mother Shucker's Cocktail Sauce on accident when I was in a pinch looking for something easy for some boiled shrimp I was craving. Yes, that's right, this girl was all cooked out after Thanksgiving! I just wanted to open a jar, boil some shrimp and be done with it. The name and packaging attracted me - it looks boutique, handmade, original - even says "Award-winning" so I gave it a shot.

Oh. My. God. This sauce is so good. Spicy, complex, fresh are just some of the terms I'd apply here. It's got a great color and just the right kick. I almost NEVER use a product straight out of the jar without tweaking it, adjusting seasoning and heat etc.  I also almost NEVER find a packaged product that is better than a fresh option. With that said, I would honestly not change a thing about this cocktail sauce, except make bigger bottles of it. I used it on boiled shrimp, but you could add it to a Bloody Mary or maybe just get a spoon or straw.

It will definitely be a Gour-Maybe? pantry/fridge staple. If your local store doesn't carry it, you can purchase it via their website here.

Try some for yourself and let me know what you think!

Oyster and Shiitake Mushroom Risotto with Fresh Herbs and Stilton

 

I am a MAJOR fan of mushrooms (and I mean the kind you cook with!). If you hate mushrooms, but the only ones you've ever tried are white button mushrooms from the market, you are really missing out! Recently I've been exploring using less common varieties in my dishes from Lobster mushrooms to Hen of the Woods to my new fave: Oyster Mushrooms. Many standard mushroom risotto recipes called for Portobello and dried Porcini, but I make mine with only fresh Oyster and Shiitake 'shrooms. I think this is a better and more fresh approach that keeps the focus on the fresh mushrooms and their flavors. This recipe makes a great entertaining meal, because you can serve 4-6 entree portions or 8-10 sides with this amount of risotto. You can also make it in advance and keep it warm until serving. Of course, it wouldn't be a Gour-Maybe meal if I didn't incorporate a few unusual ingredients - Stilton, cayenne, lemon zest and fresh oregano, rosemary and sage - that separate this risotto from the mushy masses. Skip your bicep workout that day friends, because you are going to be stirring your arm off! Mushroom mania begins after the jump.

Gour-Maybe? Grilled Cheese - Rye, Niman Ranch Ham, Cheddar, Fontina, and Pimento Cheese - Yes - Pimento Cheese

Sourdough

Rye

It's simple, easy, savory, reminds you of childhood and takes about 10 minutes to make. It's fabulous with soup, wonderful alone and delicious any time of day. It's the one, the only the Grilled Cheese Sandwich. So what makes a Grilled Cheese Sandwich stand out from the hundreds you've probably had in your lifetime? In my opinion, it's a plethora of amazing ingredients from the bread to the cheese and everything in between. Don't get me wrong, I'm not saying you have to go nuts with every GCS, sometimes plain is great. but try this, and tell me it's not better. My boyfriend said, "it's the best Grilled Cheese sandwich I've ever had" - he didn't even have the Rye bread because he's a Sourdough purist, so he was missing out. If you don't like Rye - then join his club and have the second best Grilled Cheese Sandwich ever. I add ham (Niman Ranch) to mine - if you are a vegetarian - then don't, but it's an amazing add. I also do a really good mayo inside the sandwich (Dukes). I also have a secret weapon - it's.......Pimento Cheese! I'm serious, it makes all the difference. Post Thanksgiving you might even try it with Turkey leftovers. Maybe? Get ready to grill with the ingredients, secret weapon and recipe after the jump.

Gour-Maybe Brunch Favorite - Eggs Benedict

Eggs Benedict is my absolute favorite breakfast/brunch food. I love pancakes and waffles, but given the choice between savory and sweet breakfast foods, I will take the eggs any day!!! Eggs Benedict is challenging and daunting for a lot of people because of the sauce and egg poaching, but I promise, that is because you haven't tried it THIS WAY. This is true Gour-Maybe cooking - a classic recipe made easier (and I think more delicious!). Start with great English muffins (I use Bays) and great Canadian Bacon or Ham (I make mine with Niman Ranch Ham) and end up with an easy brunch in 10 minutes.

Pepita Crusted Ahi Tuna with Pumpkin/Poblano Rice, Pickled Onions, Cilantro Pecan Pesto and Jalapeno Ponzu

 

This sounds a lot more difficult than it is, and trust me, the results are worth the effort you have to make. If you start the night before, it's a piece of cake!! A rare tuna has to be one of my favorite things to eat. I usually think of sushi/tuna in the summer, but the pumpkin elements make it a perfect transition into fall, which believe it or not, is not in full effect here in Texas! This is a southwest take on seared tuna. Make the sauces in advance, and this will take you 30 minutes to prepare and plate. The key to great tuna is... GREAT TUNA! I got mine at a great local DFW spot, TJ's - I'm sure you have something similar in your neighborhood. Barely searing (about 30 seconds per side) gives you that little ring of sear, with a beautiful rare middle. Don't you dare overcook Grade 1 tuna!!!! Read all about the pieces of this delicious little puzzle after the jump. As always, let me know if you have any questions.

Pumpkin Vichyssoise with Chimichurri and Goat Cheese

I love seasonal cooking, and pumpkin is definitely the vegetable of the moment for me considering Halloween is right around the corner. I also live in Texas, where it's getting cold, but not THAT cold. I have created a "vichyssoise" version with pumpkin that could be served hot or cold, depending on your mood or your weather. It's comforting and creamy and it looks beautiful on a plate - which I also love. It uses just a fraction of the amount of cream of a normal vichyssoise, so it's actually pretty healthy, because the pumpkin and spices make it so creamy you don't really need it. I love curry and the heat of the paprika and cayenne - it gives it a little unexpected twist! The soup is so easy, but I won't lie, breaking down the pumpkins is a pain in the ass, but you will be well rewarded with delicious soup (and enough puree for many other things pumpkin). Chimichurri balances the richness and gives it a little shot of herbs so don't skip it. Get cooking after the jump!