Peach Cobbler

From Chef Scott himself: “Is this a cobbler or a pie? When I was researching cobblers, ‘a biscuity crumbled topping’ kept popping up [as a definition]. However, when I was growing up, my momma called this a cobbler. Are y’all calling my momma a liar? Welp, all I know is my momma called it cobbler, Ima call it cobbler.”

Ingredients

For the peaches:

6 cups (1.5 kg) fresh peaches, peeled and sliced
1/4 cup (60 g) unsalted butter
½ cup (125 g) granulated sugar
½ cup (125 g) brown sugar
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
½ teaspoon orange zest
¼ teaspoon salt
1 tablespoon (20 ml) pure vanilla extract

For the crust

2 1/2 cups (750 g) all-purpose flour
2 egg yolks
1/2 cup (125 g) sugar
1/4 tsp. salt
2 sticks (1 cup (125 g) cold salted butter, cut into 1-inch cubes
1 1/2 teaspoons (7.5 ml) vanilla extract
4 tablespoons (80 ml) cold water
1 egg beaten with two teaspoons of water to brush the top of the crust

Directions

For the crust:

In a medium-sized bowl, add the flour, sugar, and salt and whisk together to combine.

Cut the butter into the flour using a fork or pastry cutter until various sized crumbs appear. [Editor’s Note: it should look like coarsely cut oatmeal.] Slowly add the cold water into the flour, and form into a ball then quickly knead the dough to bring it together. Remove the dough from the bowl, cut into 2 sections, and round into balls. Flatten each ball into a disk, wrap tightly with plastic wrap, and place in the refrigerator for at least 35 minutes.

For the peaches:

Place the peaches, butter, sugar, and brown sugar in a large pot over medium-high heat. Bring to a boil then reduce the heat to medium. Cook for 15 minutes, stirring occasionally to make sure the sugar is melted, and the ingredients are combined. Turn off the heat, and add the cinnamon, nutmeg, orange zest, salt, and vanilla. Stir once again to combine then set aside.

To assemble:

Preheat the oven to 375 F.

Add some flour to a work surface and remove the dough from the fridge. Unwrap one of the disks, and using a rolling pin, quickly roll dough out to about ⅓ inch thickness. Place the dough on the bottom and up sides of a 9×13-inch baking pan.

Carefully pour or spoon the peaches on top of the dough.

Roll out the second disk as you did the first. Using a pastry scraper or knife cut the dough into 2-inch strips. Carefully remove the strips from the countertop and place them on top of the cobbler. [Editor’s Note: You can make a lattice if you like; I, however, am not a baker, and I simply laid the strips across the top of the cobber, and it looked beautiful!]

Brush the top of the dough with egg wash, and place in the preheated oven. Bake for 35 to 40 minutes or until the crust is golden brown. Remove from the oven and place on a cooling rack for at least two hours. Of course, you have to serve this with a big ol’ scoop of the best vanilla ice cream you can get your hands on! Serves about 6. [Editor’s Note: My family of four took this down in a single sitting. Of course, I have teenagers, so you might not go through it as quickly.]\

The World’s Cutest Sou Chef
Photo courtesy of Scotty Scott

Pickled Shrimp Po Boy

Chef Scott has become quite the favorite of The Today Show. He’s appeared several times, cooking and chatting with Hoda and Jenna with panache. This recipe is one from his appearance in June. He said, “I love this dish because it can be made ahead of time and is great for entertaining. The shrimp is so flavorful and versatile – I’ve served it on tostadas or on avocado toast.”

Ingredients

For the shrimp:

½ onion, thinly sliced
1 lemon, thinly sliced
4 bay leaves
¾ cup (150 ml) cider vinegar
½ cup (100 ml) olive oil
2 Fresno peppers, sliced [Editor’s Note: You can substitute jalapeños]
½ habanero pepper, sliced
¼ cup (50 ml) pickled capers with their brine
½ teaspoon celery seeds
½ teaspoon sugar
½ teaspoon salt
1 teaspoon (5 g) fresh dill, chopped

1 ½ pounds shrimp, cooked and peeled [Editor’s Note: I used large (21-25 count) shrimp for this and cooked them in boiling water seasoned with Old Bay seasoning and a lemon for only a couple of minutes.]

For the po boy:

3 10-inch New Orleans-style French bread rolls or hoagie rolls, halved lengthwise
1 English cucumber, sliced crosswise
1 large ripe tomato, thinly sliced
2 cups shredded iceberg lettuce
Mayonnaise
Salt to taste

Directions

For the shrimp:

Add the cooked shrimp to a zippered plastic bag. Add the onion, lemon, Fresno, and habanero peppers to the bag. Add the capers, celery seeds, sugar, salt, and fresh dill to the bag and gently massage to combine and really get the marinade all over the shrimp. [Editor’s Note: Be sure the bag is closed. Trust me on this one…]

Refrigerate the shrimp for 24 hours to allow the ingredients to meld.

To assemble:

Remove the shrimp from the refrigerator and drain, reserving the marinade.

Spread the mayonnaise on both sides of the halved rolls. Place the shrimp on the bottom slices and season lightly with salt. Top the shrimp with the cucumbers and drizzle with about 2 tablespoons of the reserved marinade. Top with the tomato slices and lettuce and the top half of the rolls. Grab a cold beer, some napkins, and enjoy! Serves 4 to 6 people, depending on if any are teenagers or ravenous wolverines.

The post Join the Club’s Fresh Family Recipes first appeared on Tanglewood Moms.

Madeworthy: You recently made the jump from Instagram foodie and pop-up caterer to cookbook author with the publication of Fix Me a Plate. (Congrats, btw!) Can you tell us a little about the transition from Instagram star to author?

Scotty Scott: Well apparently, I was doing it all wrong. I talked to a couple other authors, and apparently the usual process is one year-ish of planning and proposing the book idea and then one year of recipe testing, writing, and photography. In my case, the publisher reached out to me and asked me and… not fully knowing what I was getting myself into, I agreed to turn the book around in 10 months. It was fairly daunting, but all in all, it was a very enjoyable experience, especially the research…

Photo courtesy of Scotty Scott

MW: Your recipes and Instagram videos speak of a deep and long-lasting love affair with food, yet you went to law school, presumably wanting to be a lawyer. Tell us a little about how the law’s loss is cooking’s gain.

SS: My undergraduate degree is in psychology with a minor in political science. After graduating, I knew I was not interested in psychology enough to get a masters or PhD and thought my employment opportunities would be limited with that bachelor’s degree. I decided to go to law school primarily out of a desire to make more money but also to learn about law and business.

MW: Food is inextricably tied to memory, as your book proves. What is your first real food memory?

SS: It’s funny that you say that because in sitting down to write the book, I started going through old recipes my mother used to make in my mind. Some of the recipes I’d totally forgotten about until I sat down and started thinking about old family dinners. I remember one discussion vividly… a debate between my mother and uncle as to how many eggs belonged in the mac and cheese. My mother said five, my uncle six to eight. Mine uses two to three.

The World’s Cutest Sous Chef
Photo courtesy of Scotty Scott

MW: Your older boy is your sous chef in a lot of your Instagram videos, and you’re a natural teacher. Did your family let you help in the kitchen? 

SS: Absolutely, that is where my passion for cooking began. My parents were slightly older for that time when they had me (around 35), so most of my cousins were much older than me. With a sister 14 years older as well, I was raised around a lot of adults. Instead of playing by myself, many times I would be hanging out in the kitchen, soaking up tips and tricks and helping out anytime they would let me.

MW: You have a new baby in the house, as well as your amazing sous chef. Are you making baby food? 

SS: Absolutely. I been dabbling a little bit with the basics – steamed carrots, peas, and bananas mixed with breast milk – but I’ll be getting a little more adventurous once he’s eating more than he’s leaving on the highchair. I’m thinking maybe some sous vide meals.

MW: This issue of Madeworthy is our traditional food, holidays, and celebrations issue. What’s your go-to dish to take to a holiday party?

SS: Hands down, sweet potato pie. Everyone loves pie. It’s also a good dish that travels well even if made the night before, as I’m very finnicky about when people consume my food. I also like introducing those that may not have had sweet potato pie to one of my favorite desserts.

Photo courtesy of Scotty Scott

MW: Fix Me a Plate is full of foods that were passed down to you by your family. What recipe or food loves do you hope to pass down to your children? 

SS: Ultimately, I just want them to be able to enjoy the process. Time doesn’t always permit during the week, but on weekends and holidays, the preparation of food was always the focal point of family get-togethers.

MW: What do you think the Fort Worth food scene needs and is currently missing?

SS: Just more variety. I know several cuisines that have taken off in other cities (Vietnamese bakery, Korean barbecue, Ethiopian) that haven’t seemed to get a foothold in the city center. You can find them on the outskirts, but I don’t think people embrace foods outside of Tex-Mex and barbecue in the downtown area.

MW: What’s next for you? Will we get another cookbook? (And do you need recipe testers?)

SS: I’m putting together a proposal for a new cookbook. As my last cookbook was written during COVID, I’m sure my partner would welcome someone else sampling the food this time around. I’m also looking into doing a little bit of television. I never really saw myself as a TV personality, but I’ve got mouths to feed.

MW: What’s one piece of advice for aspiring food bloggers/cookbook authors?

SS: For food bloggers, focus on your website. That is your home base and your baby, and if done correctly, can sustain you. Without your home base, you can find yourself at the mercy of social media trends… With a strong website, people will find you and then go to [your social media]. For cookbook authors, think of what inspires you in the kitchen. Having a theme makes the writing much easier.

It’s time for our Lightning Round! Give us the names of your Fort Worth favorites:

• Coffee shop – Cherry Coffee Shop
• Kid-friendly restaurant – Anywhere with outdoor space where they can scream
• Breakfast/brunch restaurant – Paris Coffee Shop
• Bartender and/or cocktail – I forget the name but it’s a whisky drink at Thompson’s
• Sweet treat – Swiss Pastry Shop
• Hamburger joint – Rodeo Goat or Gusto’s
• Barbecue – Brix
• Mexican restaurant – Tinie’s
• Date night – I’m not familiar with this concept
• Place to hang out with friends – Woodshed or Twilight Lounge
• Place to relax and recharge – the Modern
• Museum or art gallery – the Modern
• Local artist and/or musician – Rambo Elliot
• Yearly event or festival – I haven’t been yet, but I’ve been wanting to check out The Main Table

The post Influencing with Purpose: Scotty Scott of Cook Drank Eat first appeared on Tanglewood Moms.