Chicken, Polenta, Mushrooms, and Cheese

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A couple of years ago, Ruth came up with a recipe for a mushroom and cheddar sub that was out-of-this-world good.  Baby bella mushrooms sauteed in butter and cheddar cheese with caramelized onions melted in...  Served in a french roll.  Outrageously simple and outrageously good.

So... today I'm reminiscing with a customer and she says she makes a variation of it all the time... adds some red wine and serves it over chicken and polenta.

That was 10 o'clock this morning.  I couldn't wait to get home!

It ws everything I dreamed it would be - and more.  The added wine was perfect.  Just enough liquid to give it a saucier consistency and just another dimension of flavor.  It paired perfectly with the grilled chicken and the creamy polenta. Asparagus on the side finished off the plate.

It was a great meal for a slightly chilly day.  This is definitely going to be a fall and winter staple!


More Salads

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I am having more fun cooking with charcoal.  I'm actually trying to remember why it was we (I) went out and got that gawdawful gas grill in the first place.  Oh, I know... the rotisserie that immediately broke...  It was a birthday present for Victor.  MY birthday present this year is going to be an inexpensive Weber or something...  But I digress...

Tonight was a salad-feast!  Grilled eggplant, zucchini, and onions, blanched broccoli, fresh peas, and snow peas, blackberries and raspberries, feta cheese, and a grilled pork tenderloin  with a sherry vinegar vinaigrette.  Oh... and there was some lettuce on the plate, as well.

There was actually so much stuff, that I didn't cut up tomatoes or add any of the pasta salad I made yesterday...

And no...  I didn't clean my plate. I had to save room for cake.


Happy Birthday, Victor!

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Birthday dinners are fun.  I had some great whole bone-in chicken breasts from the Farmer's Market that were definitely going to be the center-of-the-plate this evening.  I just wasn't sure how... Had it not been 90° outside, I might have come up with a nice southern Italian saucy sort of a dish.  But it was (is, still) 90° outside and something like that just wasn't gonna cut it.  It's actually light salad weather, but I can't make a nice salad for a Birthday Dinner!  Unheard of!

So I got to thinkin'...

I was in a Mediterranean mood, but wanted crisp, refreshing flavors, not the heavy pastas and sauces.  The chicken was going onto the grill, but with a bit of a twist.  Lemon twist.

I marinated the chicken in lemon juice and zest, olive oil, a splash of balsamic, garlic, Greek oregano, salt and pepper.

And then I decided to make a Mediterranean salsa.  I like salsa.  It's easy to make, colorful, and always fresh and flavorful.

  • 1 zucchini, diced
  • 1/2 cup onion, diced
  • 1 tomato, diced
  • handful of figs, diced
  • handful of oil-cured olives, diced
  • juice and zest of one lemon
  • Pinch of Greek oregano
  • splash of balsamic
  • salt and pepper

Simple.

And to round it all out, Israeli couscous blend.

Not exactly a traditional ethnic meal, but it sure worked!

What really worked, though was the grill.  I have been re-converted to briquettes.  No more propane for this kid...  I really did forget just how wonderful food tastes over a real fire.  Yeah, propane is more convenient - until the tank runs out - but it really just means starting the fire a few minutes earlier.  And the flavor is just so much better.

I'm using the converted gas grill right now, but the briquettes are mere millimeters from the grate, so we'll be off to see what's available pretty quickly, I'm sure.

And in the meantime, it's still Victor's birthday...

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Lemon Cake with a Lemon Curd Filling and Lemon Cream Cheese Icing.

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Salad Weather

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Another variation on a theme...

We were supposed to go up to the Poconos today to see Victor's cousin.  Alas, his aunt isn't feeling well, so we've postponed.  What it gave me, though, was a Saturday to go to the Farmer's Market!  Since my work schedule changed, I don't get down there anymore, which is definitely a bummer.  They have some great stuff ...

Of course, I thought of going down there at 11:30am.  Not the wisest move I've ever made.  Remember - I'm the guy who doesn't like shopping in crowds.  But... knowing what I was heading into, I went, nonetheless...

It didn't disappoint. It was pretty crowded.  It was a gorgeous day and folks were out and about.  Even driving the less-than-2-miles from my front door was slow.  Oh well.

I got bread, I got produce, I got chicken, I got out of there.  It's just too difficult to browse when there are bodies and lines everywhere. And food shopping is the only time I like to take my time in a store...

So... (reusable) bags full, I headed home.

Onto the grill...

A few years ago I spent way too much money for a gas grill.  I bought this partiucular one (an Aussie brand) because it had a rotisserie.  Well...  the rotisserie promptly broke, the company wouldn't/couldn't repair or replace it, the gas jets rusted (it's in a covered area and has never been rained or snowed upon) and it's just been a huge disappointment. One burner is so rusted through it doesn't even work anymore.

So...  today I bought a bag of charcoal and filled the side of the grill that doesn't work.  On went the steak and off it came - perfect.

Tomorrow is Victor's birthday and I'm thinking a couple of bone-in chicken breasts from the Farmer's Market might be perfect... unless, of course, I decide to get creative in the morning... :)


For Manny

Manny and Bea Medeiros
Manny and Bea Medeiros with Victor, Tim, and Dorrie

It's been a long day...  It started about 12:30am when we got the call from our dear friend, Dorrie, that her father, Manny, had passed away.  It wasn't unexpected but it's still a shock and a loss.  He was 84.   It was also a bit of a surprise to realize he was younger than I am right now when we first met almost 29 years ago.  And less than 2 weeks before the 1 year anniversary of my father's death.

The two of them were a lot alike - especially in their last years.   Neither could get over the fact that they had lost their best girlfriends (of more than 50 years) before them, and neither of them ever quite adjusted to living without them.

I'm heading to Boston on Thursday to say my last goodbye in person, although it's not really "goodbye".  I'll carry a little spark of him with me, just as I carry my mom and dad, grandparents, aunts, uncles, friends - all of those people who have been a part of my life.

Death leaves a heartache no one can heal,
Love leaves a memory no one can steal.

Heartaches and memories.

I have so many of both.....

++++++++++++++++++++++++++++++++

Manuel Manny Medeiros was a first generaton Portuguese-American gentleman born from a mother who hailed from the Portuguese mainland- The Old Country- and a father born on the island of Sao Miguel in the Azores. He was the husband of the late Beatrice Louise (Russell) Medeiros.

Manny spoke only Portuguese up until five years of age. Upon entering school his mother announced from now on we only speak English in this household-you are to teach me English and so he did. Manny had many fond memories of growing up on Dennis and Fulton Streets in Peabody, MA during the heart of the depression.

Manny enlisted in the Navy during World War II as a radio man on the PT Boat Chow Down thus becoming a member of The Greatest Generation. He served in both the Pacific Theater (Phillipines) and in the Atlantic Theater (Mediterranean). His proudest moment of service was taking part in the liberation of Australian nationals from a Japanese Prisoner of War Camp.

When Manny returned from the war he became a founding member of the Portuguese American War Veteran's Post #1 located in Peabody, MA. It was here that he courted and married Beatrice Russell, after meeting her on a blind date arranged by their mothers. They soon settled in Hamilton where they raised three children, often waltzing in the kitchen to their personal theme song Spanish Eyes. During his later years he enjoyed walking his grandson, Jordan Kimkaran, to school.

For many years Manny and his wife belonged to the square dance clubs The Shindiggers from Wenham and The Riverside Squares from Danvers, MA.

Manny was always active and worked for over 45 years at the Sylvania Plant-Lighting Division on Loring Avenue in Salem as a machinist and became a member of their Quarter Century Club. Upon retirement, Manny worked at the Peabody Essex Museum, , the North Shore Mall , and at Rich's Department Store as a Security Guard. He enjoyed over twenty year of official retirement with his beloved wife Bea in their home in Hamilton.

A man's man, a true gentleman, a terrific dancer and beloved father. We will always love you and will always miss you, dear ol' Dad.

Mr. Medeiros is survived by a daughter, Dorrie L. Kimkaran of Hamilton, two sons and their spouses, David W. and Lina Medereiros of Cascais, Portugal and Darren and Jane Medeiros of Pleasanton, CA; seven grandchildren, Ann, Jessica, Elaine, Lillian, Vasco and Amalia Medeiros and Jordan Kimkaran. He was predeceased by two sisters, Dorothy and Margarita Medeiros.


Paella

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It is cold, wet, raining, windy, and just plain nasty outside.  Definitely turn-on-the-oven weather.

My thought process last night was a Chinese sweet and sour with chicken.  This morning, it was Mexican.  By the time I goit through, it was Spanish Paella!  This is one of the many reasons why I like having a well-stocked kitchen.  My mood changes and the same chicken that would have been a stirfry or enchiladas becomes paella without having to go to the store!

The recipe was really simple to put together, too!

Chicken, Sausage, and Shrimp Paella

  • 2 boneless chicken breasts
  • 2 links smoked chorizo
  • 1 lb jumbo shrimp
  • 2 cups arborio rice
  • 1 onion
  • 1 can diced tomatoes
  • 1 cup peas
  • 1 cup Spanish Manzanilla olives stuffed with pimento
  • 1/2 cup white wine
  • 4 cups chicken broth
  • large pinch saffron
  • 1 tsp smoked Spanish paprika
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • salt and pepper

Preheat oven to 350°.  Use a paella pan or a deep skillet with a lid...

Saute diced onion in olive oil (a nice, fruity, Spanish olive oil worked well for me) until transluscent.  Add diced chicken and diced chorizo and cook through.

Add rice and cook for a few minutes.  Add the spices, and then add wine and cook for a moment.  Add diced tomatoes with their juice.  Bring to a boil and scrape up the browned bits in the pan.

Add peas and the broth and bring to a boil.

Cover, and put into oven for about 25 minutes.

Remove from oven and add shrimp and olives.

Cover and return to oven for about 10 minutes.

Enjoy.

It's really simple - a one-pot meal that will feed an army!  The ingredients can be altered,changed, substituted... It can really be a great clean-out-the-refrigerator dish!

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Have fun with it!


Indoor Barbecue

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Wouldn't ya know it.  THE most gorgeous day of the year, I have two HUGE bone-in chicken breasts with a pomegranate bbq sauce ready to go on the grill and... we run out of propane.  The downside of grilling year-round is using the grill year-round.  You just never know when the thing is gonna call it quits.  (I know, I know, I can get those little strips that you pour water on and/or gauges and all that stuff.)  I doubt if I will...

Since we were both hungry, I decided against heading out to get more gas today.  Instead, I turned the bottom oven up to 425° and in went the nicely basted chicken.  The upper oven already held the baked beans and the potatoes at a respectable 350°.

The spuds were drizzled with olive oil and a bit of garlic.  The beans were my sister Phoebe's recipe.  The BBQ sauce was a couple of tablespoons of pomegranate molasses mixed with some store-bought sauce (without high-fructose corn syrup, thankyouverymuch)!!!

And we have cupcakes for dessert.

Which reminds me...

I made cupcakes yesterday for dessert.  I haven't made cupcakes in a really long time, but thought that their pint-sized portions were just what the doctor ordered.

We have plenty of cupcake liners in the house, but I thought that they'd be better right out of the pan.  I greased the cupcake pans really well, baked off the little buggers, and they stuck like there's no tomorrow.  I mean, glued-to-the-pan stuck.

Not about to let a little something like totally ruined cupcakes get in the way of dessert, I reworked them just a bit...

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The tops came off so I dug out the bottoms, put 'em upside down on the plate, used chocolate frosting to glue 'em back together, and put a plop of icing on top.

They may not be much to look at, but they sure do taste good!


Spring Fever Salad

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I left work early today with a severe case of Spring Fever.   The weather was absolutely gorgeous and I was suffering greatly being inside.  Fortunately, it wasn't really busy, so off to home I went.  In no time at all, we were at Waterloo Gardens buying a few new plants for the front of the house (we just had a landscaper come out and clear out all the old junk, reshape and regrade the beds, and make it all look nice.  A blank canvas.)  It was great finally being outdoors in shorts and thongs and not freezing my ass off.  And, we were able to get in and out before the weekend crowds...

But I digress.....

I knew dinner was a pork loin tonight, but I didn't know exactly how...  I was leaning towards a pork scallopine with mushrooms, but Victor had other ideas.  Salad, said he.  And salad, it was.  He headed off to the kitchen and started slicing and dicing, cooking eggs and blanching broccoli...  I lit the gas grill.

He went through the refrigerator and came up with a score of ingredients and started plating.  I cooked the pork loin outside.  He made a great dressing.  I sliced the pork.

Oh - and I made brie toasts.

Total team, effort!

So... Another great dinner, and new plants out front.

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We got five of these little guys to go around the air conditioner.  (They're Orange-Leaf Spiraea - spiraea japonica "Walbuma" for the folks who need to know such things...)

We still have a score or more plants to buy before all is done.

Lookin' good.

Eating good.

Life is definitely good.


Sausage and Peppers

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What a glorious day!  Sunshine, blue skies...  things I haven't seen in forever.

It made me want to do a simple dinner, and not much is more simple than sausage and peppers and onions.  I lit the grill and cooked off the sausages, sauteed the onions and peppers and then mixed in the sausage.  Onto hunks of baguette with melted cheese...

I made garlic fries, but really didn't eat many.  The sandwich filled me up.

Besides...  there's a cheese strudel in my future tonight.....


Steak + Stilton = Stupendous

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Okay.  I just couldn't do another variation on ham.

I took the ham that was left, cleaned everything off the bone, vacuum-packed the bone and the meat separately, and froze it all.  I'll revisit it in a while.  I can see some lentil soup in my future, but for now...  I'm done.

Beef.  I was ready for a big ol' barbecued steak but the weather is just not cooperating.  So, I compromised a bit.  I grilled the steak but topped it with a creamy stilton and caramelized onion sauce.  And I added some butter and cheese to the last of the leftover potatoes, steamed some fresh asparagus, and dinner was served.

It is great finally getting my refrigerator back!  I really hate having so many leftovers in there, but I'll be damned if I'm throwing anything away.  I can rework anything, but at some point even I have to say "uncle".

For the sauce tonight, I sauteed a really big onion in a bit of butter and olive oil until nicely caramelized.  About half-way through, I added some S&P and a big pinch of thyme.  I added about a quarter-cup of port to the pan, and then put about 3/4 of the mixture into the blender.

I creamed it all really nice, added about 3 oz of stilton, a half-cup of cream and a half-cup of beef broth and mixed it well.  I stirred the remainingonions back in and served it over the steak.

Yum.


Leftovers

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The best reason to host the holidays at your own home - besides not having to travel - is The Leftovers!

I know I ate yesterday (all day and into the night) but today I actually had a chance to taste and enjoy everything.  Like that piece of Strawberry Cheesecake about 1:30 this afternoon.  Or the fried ham on the Portuguese rolls for breakfast.

Tonight was ham, potatoes, pineapple dressing, and the maple carrots - and the Portuguese rolls.

Later tonight will be more flourless chocolate cake.

And maybe a cannoli.


In Your Easter Bonnet

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Let's see...  I think there were 19 of us today.  We even got everyone around the same table.  We're good.  It was an interesting mix of extended families.  A lot of fun.

Getting everything ready this  morning was fun.  We have a fair amount of furniture rearranging to do in order to set up a table for 20 people.  It's utterly amazing what one can find lurking behind things that don't often get moved.  And then I looked up and saw the fan.  How that fan could have gotten so filthy overnight is beyond me.  I mean...  I'm in that room every single day and I know it couldn't have been that dirty yesterday!  Amazing.

And then we had two matching tablecloths that were too short for the table.  We worked around it and no one was the wiser.  When you're good, you're good... :)

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And we ate.  And ate.  And ate some more.  We sat down at 3pm and finally got up at 5:45pm.

The menu:

Appetizers

  • Beef Tenderloin with Horseradish Sauce
  • Uncle Rudy's Easter Pie
  • Salami
  • Pepperoni
  • Stuffed Hot Peppers
  • Mozzarella and Prosciutto
  • Baguettes

Dinner

  • Baked Ham with a Pomegranate Mustard Glaze
  • Grilled Rack of Lamb Chops
  • Baked Perline Pasta
  • Chunked Scalloped Potatoes
  • Maple Glazed Carrots
  • Pineapple Bread Dressing
  • Portuguese Easter Bread (made into rolls) with Irish Butter

Dessert

  • Strawberry Cheesecake
  • Flourless Chocolate Cake
  • Carrot cake
  • Cannoli
  • Asst Homemade Candies

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The desserts really rocked.  The cheesecake was definitely one of my better ones!

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There was such a variety.  Leah made the Carrot Cake.

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The flourless chocolate cake was almost too rich after so much food. We definitely overindulged, but everything was just so good, it was hard to stop.

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Joann made the cannoli.  Both traditional fruit-filled and chocolate chips.  She even makes her own cannoli shells.  She also brought the homemade candies.

It's 8:30pm right now.  The dishes are done, the furniture is all moved abck to where it belongs, and everything is back in its place.

I'm ready for bed.