Let the Grillin' Begin!

"Summertime...  and the livin' is easy...  "

Okay...  Summer is officially a month away.  But Memorial Day Weekend is the official kick-off to the BBQ season.  Not that we need an official kick-off around here - we do tend to grill year-round - but we don't need a down jacket when we're outside, anymore...

We've pretty much skipped Spring, again, and have headed right into Summer.  Hot and Muggy.  Gotta love the Mid-Atlantic states...

We started the grilling season last night with tri-tip brochettes.  Tri-tip roast cut into cubes and marinated in red wine, olive oil, garlic, and rosemary.  Skewered wuith onions, mushrooms, peppers, and a couple of pieces of andouille sausage that needed using up.  Rice and corn.

Tonight was American Kobe Beef Burgers.

The burgers were great.  I was feeling lazy after a long day at work, so we had store-bought potato salad and baked beans.  Sometimes ya just have to go with it...

I did make some homemade shortcakes, though...  Strawberries are sliced and macerating as I type.

Strawberry Shortcake and fresh whipped cream is on the menu for later...


Lucille's Cheese Cake

For close to 30 years - until she passed away at much too young an age - Lucille Brown lived down the street from us on 46th Avenue.

Her kids were a bit older than us and they were already pretty established in the neighborhood when we moved in in 1958.  It was a great neighborhood - tons of kids, 2 blocks from the beach and the zoo, and only a dozen blocks to Golden Gate Park.  It was a neighborhood where everyone knew everyone.  A neighborhood of moms who any one at any time could (and would!) smack a kid upside the head for acting up.

We had a lot of unrestricted freedom.  Back in those pre-cell phone days, we just left the house with a vague "we're going to ride our bikes" or some such thing and be gone for hours and hours.

People say that it was a different world and to some extent I agree - but for different reasons.  Our parents didn't hover over us, make play dates, or obsess over how popular we were - or weren't.  Our parents let us be kids while allowing us to grow up. We were street-smart, knew not to get into cars with strangers, and more importantly, knew we were not the center of the universe. Our parents taught us to be independent by allowing us to be independent.

Our parents even said NO to us.

Lucille was one of the neighborhood parents who kids could talk to.  If someone was having an issue with their parents - and all kids had issues with their parents at some point - you could talk to her about it.  99.999 times out of 100 she would agree with the parent - but she was really good at explaining things - or giving us ideas on how to change a parents mind.

Lucille was overweight, smoked like a chimney, was not the world's greatest housekeeper, but besides being one of the more favorite moms - was a great cook.

And one of her better deserts was her cheese cake.  She gave the recipe freely to anyone who wanted it and I have the copy she gave my mom probably 50 years ago.

25 or so years ago I took her recipe and played with it and made a more dense version.  It was easy to make and quite good - if I do say so m'self.  I always called it a variation on Lucille's and a recipe I found in Bon Appetit.

And I pretty much forgot about Lucille's original.

Until this past Friday.

I was looking through a ridiculous folder of recipes I'll probably never make but keep anyway - when Lucille's original recipe came fluttering out.

The minute I looked at it I knew I had to make it.  It was funny.  All of the above and more came flooding back to me.  My entire childhood passed before my cheese cake-starved eyes.

The only thing I changed was the baking time.  She said 35 minutes, but I thought it way too loose and kept it in for 45.  I probably could have let it go for 50, but it worked.  It's going to seem more loose than you're probably used to.  Just make sure to make it at least a day in advance so it has a minimum of 24 hours to set.

Lucille’s Cheese Cake

Crust

  • 2 1/4 cups graham cracker crumbs
  • 2/3 cup melted butter
  • 6 tbsp sugar

Mix all ingredients well.  Pack into 10″ spring form pan bringing it up on sides.  Place in refrigerator while preparing filling.

Filling

  • 3 8oz pkgs cream cheese
  • 1 cup heavy cream
  • 3/4 to 1 cup sugar
  • 5 eggs
  • 2 tsp vanuilla

Topping

  • 2 cups sour cream
  • sugar, to taste
  • vanilla

To make

Cream cheese with sugar.  Add unbeaten eggs.  Mix well.  Add unwhipped cream.  Stir in vanilla.

Pour into graham cracker crust.  Bake at 350° for 35 minutes.

Allow to cool on rack for 5 minutes.  Then put on sour cream topping.

Return to oven for 5 minutes.

Thanks Lucille!

For everything.

 

 

 

 


Happy Hal's Grilled Cheese

The most simple of foods can be turned stellar and extravagant with just a simple tweak.  Such is the case of the simple grilled cheese sandwich.

On its own, a grilled cheese is one of the passages of childhood.  Bread, butter, and cheese, grilled to a toasty-brown.  As we get older, the sandwich tends to fall to the wayside as our palates (and pocketbooks) expand.

And then we start longing for that comfort-food of our youth, but the adult palate wants more than a bowl of Campbell's Tomato Soup along side.

Enter Happy Hal's Jalapeno Relish.

I've been a fan of Happy Hal's for several years, now.  So much of a fan that I went out of my way to meet the owner Susie Spurlock and her husband Joe at the Whole Foods Farmers Market in Devon.  And then to offer my services redoing their website.

I like the stuff!  It has two ingredients - jalapeno peppers and vinegar.  That's it.  No fillers, no binders, no gums or other ingredients designed to make you think you're eating something better or higher-quality than it actually is.

Two ingredients.

I have used it as a relish on hot dogs and burgers, made Jalapeno Hollandaise Sauce, put it in deviled eggs, tuna salad, baked macaroni and cheese...  The possibilities are endless.

So for my more grown-up grilled cheese today, I merely spread a heaping spoonful of Happy Hal's in the sandwich before grilling.  It went from ordinary to extraordinary in a snap.

Oh...  and Happy Hal is having a Salute to the Troops Sale during May.  One dollar off every jar online.

Head over and pick up a couple, today!

 


Post-Apocolyptic Pork Chops

Boy am I glad the world didn't end today.  Not that there's not a whole lotta people I wouldn't mind seeing evaporate, or whatever, but I had a pretty good dinner planned tonight - something I had never made before and I wanted to see how it would come out.

I made Banana Salsa.

Really.

I've been staying pretty close to the house this week since the knee surgery... I definitely haven't been walking around grocery stores.  So when I hit the larder today for dinner, the pickin's were getting a bit slim.  Actually, not entirely true.  There's lots of stuff in the house, it's just a bit disjointed - or not what I'm really in the mood for.

I had pork chops and I had sweet potatoes - they go well together - and I was really thinking in terms of a fresh fruit salsa - but the only fresh fruit was three over-ripe bananas.

I decided banana salsa was it.

Banana Salsa

  • 3 ripe bananas, chopped
  • 1/2 cup chopped red onion
  • 2 minced jalapeño peppers
  • 2 limes, juiced
  • 1 tbsp minced cilantro
  • 1 tbsp rum
  • salt and pepper, to taste

Mix all ingredients and chill.

This really worked!  It was fun.  It was banana-y without being dessert-ish.  Definitely a keeper.

I placed it over cumin-crusted pork chops.  I took whole cumin seed and roughly crushed them with a mallet.  I added some salt and pepper and rubbed it all over the chops and then grilled them nover hot heat.

Served with sweet potatoes with olive oil and allspice roasted in the oven.

A perfect Post-Apocalyptic dinner!

And I have Lucille's Cheese Cake in the oven for dessert tomorrow!

 


Sicilian Lamb Patties and Homemade Ricotta

Ever since Victor made that ricotta cheese at Easter, I've been looking for more. And today was the day!

It is just unbelievably good - and so easy to make!

Fresh Ricotta

  • 1 cup heavy cream
  • 3 cups whole milk
  • 1 1/2 cups buttermilk
  • 1/2 tsp salt

Add all ingredients to a heavy pot and simmer 15-20 minutes.  Remove from heat and allow to sit for 30 minutes.

Scoop curds into a cheesecloth-lined sieve and drain about 30 minutes.  Squeeze to remove as much whey as possible.

Cover and chill.

So...  with the fresh ricotta, I needed something to put under it.  I have had a pound of ground lamb in the freezer for too long - it was time to find a recipe and use it.

I found a lot of recipes but nothing was whetting the appetite - and then I found one for Sicilian lamb patties braised in what looked like an eggplant caponata.  That looked good enough to go for!

The recipe I started with comes from Bruce Aidells of Aidells sausage fame.  I met him years ago when I was working for California Sunshine and he was still making sausages by hand.  The recipe as written would have been good, I'm sure, but I really didn't want to serve it on polenta, and I wanted to grill the patties, not fry them.

Grilling the patties and then finishing them off in the sauce was a good compromise. And serving it atop fresh arugula and topping it with the fresh ricotta was perfection.

Sicilian Lamb Patties

ingredients

Lamb patties:

  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 1/4 pounds ground lamb
  • 1/2 cup finely grated pecorino cheese
  • 1 large egg, beaten to blend
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh marjoram
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cinnamon

 

Eggplant mixture:

  • 1 large eggplant (1 to 1 1/4 pounds), unpeeled, cut into 1-inch cubes
  • 6 tablespoons extra-virgin olive oil, divided
  • Coarse kosher salt
  • 1 large red bell pepper cut into strips
  • 1 cup finely chopped onion
  • 1 1/2 cups dry white wine
  • 3 large garlic cloves, minced
  • 2 cups chopped tomatoes
  • 2 teaspoons chopped fresh marjoram

For lamb patties:

Combine breadcrumbs and milk and soak 5 minutes. Add lamb and remaining ingredients; mix gently to combine. Shape into 8 patties.

For eggplant mixture:

Preheat oven to 350°. Combine cubed eggplant and 4 tablespoons oil in large bowl and toss to coat. Spread eggplant out on rimmed baking sheet; sprinkle with salt and pepper. Bake about 25 minutes, stirring once.

Grill lamb patties and set aside.

In skillet, cook onions until wilted. Add red peppers, and garlic and cook for a few minutes and thenadd the wine. Cook until wine is reduced to glaze 7-10 minutes. Add eggplant, tomatoes, and marjoram. Bring to a boil and then reduce heat to medium-low. Cover and simmer until vegetables are tender, about 15 minutes. Add lamb patties and continue cooking another 10-15 minutes, or until patties are cooked thropugh.

Spoon caponata atop fresh arugula. Place lamb patties on top and top with fresh ricotta cheese.

It looks like a lot of stuff, but it really was quite easy.  You can make the parts ahead of time and throw it together at the last minute, too.

So onto the knee...

I had my follow-up appointment today and all is swell!  The healing is coming along just as it should, and I'll be back to work on Tuesday with no restrictions.

Not bad.  I actually got to see pictures of it, today.  Fortunately, there was no arthritis or anything other problem - just a nasty tear - so I shall be back to normal in no time.

And in other fun news...

Today is my sister's birthday!  Arlene Diane and Eileen Deane - The Twins - were children numbers four and five to join the clan.  All four of my sisters were born in May - and all four of them just got back from Maui yesterday.

Happy Birthday to you!

 

 

 


Sapporo Teriyaki Beef

A recent posting on a San Francisco bulletin board I am a member of - The Western Neighborhoods Project - had me looking through some old recipes.  Lord knows I have recipes - cut out from newspapers and magazines that go back years and years.  If I started cooking right now, I could never get through them all.

One recipe caught my eye...  a teriyaki sauce made with beer.  I don't know where the recipe originated or who wrote "Sapporo" on the yellowing newsprint - probably a San Francisco Examiner newspaper - but it was intriguing enough to finally make it.

And I'm glad I did.  This is going to become a staple in our house!  It may even get made for Christmas gifts.  It's that good!

I used it to marinate strips of beef - top round - that I quickly grilled after marinating about 2 hours.

I had bottles of Sapporo, Molson, and Sierra Nevada Pale Ale in the 'fridge from my last Wegman's beer run (which pretty much was the reason I jumped on this one today) but I imagine any beer would do.  The actual recipe just calls for a 12 oz can of beer.

Sapporo Teriyaki Sauce

  • 1 12 oz bottle Sapporo beer
  • 1 cup soy sauce
  • 1/2 cup mirin
  • 1/2 cup apple cider vinegar
  • 1/2 cup sugar
  • 1 tbsp chopped ginger

Mix all ingredients together in a saucepan.  Bring to boil and reduce by half.  Strain and cool.

Definitely a keeper.

 

 

 


A Tough Old Bird

Of the goodies I received from Polyface Farms, the stewing chicken was one I was really looking forward to.

Stewing chickens are -generally- not actually raised for food production.  They are older laying hens who just aren't laying like they used to.   They -generally- are larger birds since they've been around a while and have had the opportunity to grow, and while not suited for quick-cooking, are excellent slowly stewed.  They can be really rich and flavorful with meat literally falling off the bone.

I got 1 out of 3.  Sorta.

My big ol' stewing hen was a pretty scrawny stewing hen.  It was maybe the size of a standard fryer but without anywhere near the meat.  And I simmered that bird for hours and it was tough and stringy.  Tough.

The original dinner plan was to stew the chicken, pull the meat from the bones and make a cream sauce with vegetables and put mashed sweet potatoes on top - pop back into the oven to brown a bit.

Pretty basic.

But that chicken just didn't have enough ooomph.  I ended up making the chicken and vegetables but chopping the sweet potatoes and cooking them off in the pan.

Dinner was good - and we had leftovers for lunch today - but it wasn't the stellar chicken I was expecting.

Oh well.  I'm doing an interesting beer and soy sauce marinade tonight for some beef.  It's pouring rain outside - and I do mean pouring - but I plan to grill nonetheless.

There's always the next meal to look forward to!

 


Pork Pasta

It only took seventy-two hours but I was back in the kitchen last night!  Oh joy!

I had a pound of ground pork I had picked up a while ago with the notion that I'd make egg rolls or something... I decided it would make a better pasta sauce.

And it was the most basic of sauces...  chopped onion, garlic, red wine, diced mushrooms, tomato sauce, and Italian seasoning.  Nothing fancy...  just good, basic food.  Cooked up some pasta, shaved sone pecorino romano on top, and called it dinner!  It was a really thick ragu.

It was good getting back into the kitchen.  I love having Victor cook, but I feel guilty sitting around and having him do all the work.  Sharing the chores is the way to go.

I'm still far from healed - the knee is still stiff and swollen and I'm not quite ready to hit the disco floor - but every day brings it a bit closer.  I have my follow-up appointment the day after tomorrow and physical therapy after that.  (And that fun Urology exam on Friday.  Oh joy!)

But back to dinner...

There was lots of leftover ragu, so today we had sloppy joe's for lunch.

I think I'm going to miss this being home stuff.....

 

 

 


Peanut Butter BBQ Sauce

Yes, you read that correctly!  Peanut Butter BBQ Sauce.

Victor was searching for a different BBQ sauce to make tonight and this one from Paula Deen struck his fancy.  And mine!

It's a thin vinegar-based sauce along the lines of a North Carolina regional sauce.  This ain't KC Masterpiece, so don't expect it.

I liked it a lot in the pan - it has a great peanutty flavor that's really intriguing, - but it wasn't that strong once the meat was done. It was good, but I think just a bit more oomph would have sent it over the top!  A bit more heat - and more peanut butter!

It was funny reading the reviews on the website.  People slammed it left and right.  Almost every complaint was that it was too vinegary.  Uh...  It's a vinegar-based sauce.  It's the main ingredient.  I mean, really!  Get a clue.

The ribs were from Polyface Farm.  Nice babybacks.  I haven't had them in quite a while.  Meaty and tender with lots of flavor on their own.

Spicy BBQ Sauce

Paula Deen

  • 1 1/2 cups apple cider vinegar
  • 1 to 2 tablespoons Worcestershire sauce
  • 1 to 2 tablespoons peanut butter
  • 1 teaspoon salt
  • 2 lemons, juiced
  • 1 teaspoon pepper
  • 2 tablespoons celery seed
  • 2 tablespoons chili powder
  • 4 tablespoons butter

Directions

Bring all ingredients to a boil until peanut butter dissolves. Stir to avoid sticking. Lower the heat and simmer for 20 minutes.

In the meantime, the knee is coming along.  Today it's been sore and stiff but I'm walking on it unaided.

I don't plan on running any marathons any time soon, but it's really coming along well.  I'm pleased, and I'm sure the Dr will be when I see him Thursday.  In the meantime, there's plenty to keep me busy.

I think I may have to attempt dinner tomorrow night.  I lovelovelove having Victor cooking, but he's going to need a break soon.

We shall see.....

 

 

 


Lyle's Chinese Chicken

Victor is still in the kitchen.

Last night he was looking for something different to do with chicken when he happened upon the Lyle's Golden Syrup jar.  For those not in the know, Lyle's Golden Syrup is a British mainstay.  It's a cane syrup - actually a byproduct of sugar refining - and has been around for over 125 years.  It's probably found in every British household in the world.  And ours.

I use it interchangeably with Karo syrup although it has a stronger flavor than the light vanilla-accented Karo.   (Karo, by-the-way, has finally removed HFCS from its light syrup!)  It works really well for sugar glazes and the like.

The recipe on the jar was for chicken wings, but Victor tweaked it a bit for boneless breasts.

Lyle's Chinese Chicken - Victor-Style

  • 2 tbsp soy sauce
  • 2 tbsp Lyle's Golden Syrup
  • 2 tbsp tomato paste
  • 1 tbsp red wine vinegar
  • 1 tsp sambal oelek (chili paste)
  • sesame seeds

Mix all ingredients and marinate about an hour.  Drain and roll in sesame seeds.  Bake at 375° about 30 minutes. (Depending upon size of breasts.)

The Lyle's version didn't call for the sambal oelek, but it's another staple in our home and we both really like sweet and spicy combinations.  He served it with parsley potatoes, peas, and the last of the bread stuffing disks from the other night.  They were a fun accompaniment.

The knee is coming along.  This morning it was sore and stiff, but moving around has helped it out.

Slowly but surely...

 


My First Texas Tommy

It's no secret that hot dogs are one of my most favorite foods.  Real hot dogs, that is...  made with quality ingredients and definitely skin-on.  I love that snap and pop when biting into one.  They can be plain, covered in any number of types of mustard, and are especially good with Happy Hal's Jalapeno Relish.

Years ago there was a fast food chain called Der Weinerschitzel in San Bruno where I would get any number of fun dogs.  (The chain is still around, but that location has been gone for years.) They had Chili dogs, Corn dogs, dogs with mustard and kraut.  But no Texas Tommy.

It seems the Texas Tommy is a Philadelphia invention.  Cheese-stuffed, bacon-wrapped, and deep fried.  Victor used to get them all the time at the Lombard Swim Club in town.  I had never had one - until today.

I have to admit that they're pretty remarkable!  Of course, how could it possibly be bad?!?  It's bacon and cheese with one of my all-time favorite foods!

I had to look these things up and found out that they're pretty much on any Philadelphia restaurant menu that has a grill and serves hot dogs.  Nowadays they are generally split and grilled, with the bacon and cheese being added after the fact.  Cheese Wiz is also used a lot. They trace their history back to the 1950's and a few places still do the deep-fry.

This is another item I could see with a bazillion-and-one variations... Different cheeses, mustards, heaps of Happy Hal's...  Onions.  Lots and lots of chopped onions.

I can't wait to get back into the kitchen, but it is really fun having Victor cook!  Last night he did an Asian chicken with baby broccoli and pineapple over rice and I'm sure there will be something rather spectacular tonight.  Not thinking about what to cook is rather odd, but...  a guy's gotta do what a guy's gotta do.

The knee is coming along perfectly.  Today is usually the worst day as far as swelling and pain go, but there's very little swelling and virtually no pain.  Granted, the Vicodin is helping immensely, but this is definitely a testament to my surgeon, Dr Joseph Vernace. The man knows what he's doing!

Actually, everyone involved in the procedure was great, from the lovely young woman who did the initial admit to the staff nurses, anesthesiologist, recovery room, and the lovely lady who walked us to the car.  At every juncture, there was competence, concern, empathy - and humor.  It was obvious the staff liked each other and they worked as a complete team.

THAT is why I'm feeling good, today!

Texas Tommy's also help.

 

 

 


The Last Supper

Tomorrow morning will be what would have been my mother's 85th birthday.  All four of my sisters - also all born in May - and my sisters-in law are in Hawai'i celebrating their birthdays.  And tomorrow morning, I get to have a bit of knee surgery.

Yes, tomorrow morning I'm getting the ether and having my knee ripped apart while my sisters are gallivanting around Hawai'i, drinking big drinks with little umbrellas, sunning themselves on the beach, toying with the pool boys, and otherwise having the time of their lives.

But I'm not bitter.  Not at all.

Friday the Thirteenth.  Thank goodness I'm not superstitious. (Knock wood.)

It's arthroscopic surgery to repair a medial tear.  Two itty-bitty incisions and 30 minutes later, I shall be in the recovery room.  It's a very simple procedure.

But in medical parlance I'm NPO after 11pm tonight.  No Product Orally.  No food, no water, no lovely breath mints.  Nothing.

No morning coffee.

No bacon and eggs with buttery toast.

Nothing.

So...  I decided that tonight I wanted something a bit different for dinner.  It had to be fairly quick and easy, however, because this %$#@& knee has been bothering me to no end.

The April issue of La Cucina Italiana magazine had some pretty interesting recipes, including one for a Rabbit Roll stuffed with Asparagus.  Now, I'm not rushing to cook Thumper, but the roll was served atop a disk of bread roll, not unlike a savory bread pudding or stuffing.

It looked intriguing.  And easy.

Bread Roll

  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons finely chopped onion
  • 6 cups 1/2-inch cubes rustic bread
  • 1/2 cup heavy cream
  • 2 large eggs
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • salt and pepper, to taste

In a large skillet, heat 2 tablespoons oil over medium-high heat. Add onion and pinch salt; cook until onions are translucent, about 3 minutes. Add bread cubes; continue to cook, stirring occasionally, until cubes are lightly toasted, about 3 minutes. Transfer mixture to a large bowl. Add 1/2 cup cream and eggs; stir together to combine. Let stand at room temperature, stirring occasionally, 45 minutes.

Bring a large pot of water to a low boil. Fold cheesecloth into a 12- x 12-inch square. Cut a 12-inch length of parchment paper; place on top of cheesecloth. Mound bread mixture on parchment; shape into a 6-inch-long log. Roll parchment and cheesecloth around log, gently pressing to shape bread roll (maintaining 6-inch length). Twist ends of paper and cheesecloth, then tie ends and center of cylinder with kitchen string to secure. Cook bread roll in the boiling water, 20 minutes, then remove pot from heat and let stand 10 minutes. Remove bread roll from water, unwrap and cut crosswise into rounds.

Heat butter in a large skillet over medium-high heat until foam subsides; add bread rounds and cook until golden, about 2 1/2 minutes per side.


This really was easy.  And what a neat idea!  I can see something like this being used in any number of different ways.  I bet it would make a great eggs benedict.  Or toppped with beef or chicken stew.  Lots of different things.

I mean...  It's fried bread.  How can it be bad?!?

Tonight I topped it with grilled Italian sausages, onions and peppers. It worked really well.

Later on we have chocolate cake with chocolate cream cheese frosting.

In honor of all those May Birthdays.

And poor Victor is going to have to cook for the next couple of days while I recuperate.

He's a great cook and I'm actually looking forward to him being in the kitchen.

I just feel sorry for him because I'm such a miserable patient.

Yes.  It's true.

I am not a good patient.  I tend to get cranky and like to be left alone.

I brought home lots of goodies for him - root beer and his favorite sodas and some easy foods since I don't know what I'll want.

There's also a big bottle of Chopin Vodka for him if I get too out of hand.

Hawai'i sounds like such a better time.

And Happy Birthday, Mom!