The Tastes of Summer
I'm hooked. Even after my impatience with the chimney caused the fire to take even longer than it should have, I'm hooked. (I just have to learn a bit of patience, that's all!)
I seasoned the steaks with a multi-purpose meat seasoning I'm working on for Christmas presents. It's a combination of sage, rosemary, marjoram, oregano, thyme, black pepper, lemon peel... It worked pretty well! It was fun, because I tend to go spicy/chipotle/southwestern-ish with beef on the grill. This was a nice change and it definitely added a new dimension to the grill. I need to play with the spice mixture just a bit more, but it's definitely working!
Steak also means Baked Beans and the best ones around are the ones my sister Phoebe found a couple of years back... They are seriously the only baked beans I ever make anymore. I love 'em.
And then we had to have potato salad, because - we did.
I make a pretty close approximation to my mom's potato salad. Here are the basics... Amounts vary constantly, but you'll get the idea:
Mom's Potato Salad
- potatoes (russets, yukon gold, red bliss - I used a couple of red bliss and a couple of russets, today))
- onions (red, green, yellow, white - I used yellow, today)
- pickles
- hard-cookled eggs
- celery
- shredded carrots
- mayonnaise
- catsup
- mustard
- salt
- pepper
Mix and chill.
I think my mom probably used some Lawry's seasoned salt in hers, but it's not something I generally have in the house.....
All in all, the inaugural grilling went quite well. A little lesson in timing and patience will make next time (tomorrow, I'm sure) work just a little better. And then I need to work on the briquette placement to get my hot spots and cooler spots... and I have some wood chips for flavoring...
I see some fun dinners in our future!
Happy Birthday, Victor!
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...
Lemon Cake with a Lemon Curd Filling and Lemon Cream Cheese Icing.
Salad Weather
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... :)
Salads and Easter Desserts
Yesterday's dinner was a quickie because desserts had to be made! A clean out the refrigerator salad with grilled beef and zucchini strips broiled with a drizzle of olive oil, grated cheese and breadcrumbs, salt and pepper.
No pictures of the desserts, yet, because they're all in various stages of production. With limited refrigerator space, things just don't get the luxury of their own private shelf and such, so whenever something can stay in a pan or container - it does.
First thing I made was my (infamous) Strawberry Cheesecake. It really does need to sit for a couple of days to meld the flavors. It still needs the strawberries, but I'll be able to do that Sunday after a lot of the other stuff exits the 'fridge.
Next was a flourless chocolate cake that Victor made for me for my birthday. OMG! It is way good! And REALLY easy to make. Chocaholics, go for it!
And, finally, Mom's Lemonade Pie. Well... my variation of it, anyway...
Dinner is all about the desserts, in my not-so-humble opinion!
I have to work all day Saturday and then we're off to the annual egg coloring and pizza party... Fortunately, the rest of the menu is set, the shopping is complete, it's just a matter of puling it all together Sunday afternoon.
Piece of cake.
It All Started With Potatoes...
I did my weekly shopping yesterday, because I'm still taking Victor's mom shopping on Monday's - and I don't like the store where she shops. (If the car is still not ready and we need to do this again next Monday, we're going to PathMark.)
In the nice big produce display right inside the door, there were 5 pound bags of potatoes buy one, get one free. 10 pounds of potatoes for 30¢ a pound. I rarely buy a 5 pound bag of potatoes, because they tend to go bad before I can use them. 10 pounds is insane.
I passed them by and went over to see what else they had. Loose potatoes were anywhere from 99¢ to $1.49 per pound. I did the math. Back to the front to pick up 10 pounds of potatoes. I'm committed. (Or should be committed...)
So... 10 pounds of potatoes means I have to think meals in terms of what goes with potatoes. (It doesn't make sense to get a deal like that and then throw them out.)
Also at the store, yesterday, I picked up a head of cauliflower. I wanted a bit of cauliflower au gratin, or something cheesy. I really like cauliflower, but, like those potatoes, a head goes a long way. There's only two of us, after all...
Tonight, I started with a classic - London Broil. Salt and cracked black pepper. That's it. Plain and simple. On the grill 5 minutes per side. Done.
I decided on a Guinness cheese sauce for the cauliflower au gratin, and a mushroom sauce for the steak. I started making the base for the Guinness sauce and realized I had enough for both the cauliflower AND the steak, so half went to cheese and the other half went to mushrooms and green peppercorns (along with a splash of brandy).
Guinness Cheese Sauce/Mushroom and Green Peppercorn Sauce
- 2 tbsp butter
- 2 tbsp flour
- 1/2 cup Guinness Stout
- 1/2 cup beef broth
- 1/2 tsp worcesterhire sauce
Melt butter, add flour and cook until lightly browned. Add Guinness and beef broth and cook and stir until thickened.
For the cheese sauce add to half of the base:
- 4oz shredded cheddar cheese
Stir until melted. Thin with additional broth, if necessary. Season with salt and pepper
For the Mushroom and Green Peppercorn Sauce:
- 2 oz mushrooms, diced
- splash brandy
- 1 tbsp green peppercorns, drained
Saute mushrooms in a bit of butter or olive oil until browned. Add a splash of brandy and cook down. Add sauce base and green peppercorns. Check for seasoning and add salt and pepper, if needed.
Thin with additional beef broth, as desired.
The cheese sauce would also make a most excellent Welsh Rarebit. Poured over toast with fried eggs on top... (Hmm..... I think I see a Sunday Breakfast in my future!)
I steamed the cauliflower, mixed it into the sauce, and placed it into 6oz souffle cups. I topped them with buttered panko bread crumbs and into a 350° oven for about 20 minutes.
And the potatoes that started this whole thing?!?
Really simple:
I cubed the potatoes and boiled them until tender. (I left them unpeeled. I like the skins!) Drained, I mashed them a bit and then put them into a hot skillet with just a bit of olive oil, salt, and pepper. I browned them a bit, stirred in 2 diced green onions and a bit of salt and pepper. Browned them a bit more. and that was it.
It really was easy, and I can see that Guinness sauce being used for all sorts of things.
Life is good!
Bacon Cheeseburger Meatloaf
Okay. I can't believe I just typed that title, let alone made it and ate it for dinner! In fact, had it been anyone other than Jenni to send Victor this recipe, I highly doubt I would have even considered making it. I have to admit, though, I'm glad I did. (And so is my future cardiologist!)
There is not a "light" thing about this recipe. It is fat layered upon fat - with added fat sprinkled on top. And damn! It was good!
I have no idea where she got the original recipe. It looks like something one would find in a 1950's spiral-bound Ladies Church Auxiliary Cookbook. Mayonnaise in meatloaf?!? Canned fried onions? Really. This is definitely not something one would expect to find in 2009 polite society. (Which may explain why it was sent to us...)
Bacon Cheeseburger Meatloaf
Ingredients
- 1 pound ground chuck
- 10 slices bacon, cooked and crumbled
- 1 (8-ounce) package sharp Cheddar, grated
- 2 large eggs, lightly beaten
- 1/4 cup bread crumbs, toasted
- 1/4 cup mayonnaise
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup ketchup
- 2 tablespoons prepared mustard
- 1 (3-ounce) can French fried onions
Directions
Preheat oven to 350 degrees F.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.
But what a treat! What a surprise! It really tasted like a cheeseburger - with condiments. The only thing missing was the pickle!
I am pretty certain I shan't be making this again any time soon. But I am really glad I made it tonight.
It was fun.
Bean Soup and Beer Bread
When it started snowing last night - and the pundits were forecasting the end of the world - I thought that regardless of how much snow we may (or may not) get, I was going to be in the mood for beans. I took a 1-pound bag of navy beans out of the cupboard and soaked them overnight. (We didn't get nearly what was forecasted, but it sure was a nice, quite day around the neighborhood!)
Today, bean soup sounded like a winter winner. And soup calls for bread - homemade bread.
Navy Bean Soup
- 1 pound navy beans, soaked overnight
- 1/4 cup bacon grease
- 1 onion, diced
- 2 cloves garlic, minced
- 1 qt water
- 1 ham hock
- 1 qt chicken broth
- 6 ribs celery, chopped
- 6 carrots, chopped
- 1 can diced tomatoes
- 1 can tomato paste
- 2 bay leaves
- 1 tsp herbs d'provence
- 1 tbsp Hungarian paprika
- salt and pepper, to taste
Cook diced onion in bacon grease in soup pot until wilted. Add garlic and continue cooking until browned. Add water and ham hock, bring to a boil, reduce heat, and simmer about an hour, or until beans are almost done.
Add remaining ingredients and cook until vegetables and beans are tender.
Can be made early and then reheated.
It really is a throw stuff in a pot soup. Add sausages, linguica, chunks of ham or pork... Go for it.
The bread is my favorite beer bread, compliments of George and Suzanne.
Beer Bread
- 3 cups self-rising flour
- 2 tbsp sugar
- 12 oz beer
Use a 4" x 8" bread pan. Mix and bake at 350° about 1 hour. Top with melted butter.
It really is that easy. I used a pumpkin ale for today's bread. It was really good!
The snow stopped, the roads look clear, and it's back to work, tomorrow. It was a perfect dayt off.
Underwhelmed
Back in November when we were home, we stopped by my most favorite store - Cost Plus. Half of our house is furnished by them, from our kitchen table to nightstands in the bedroom. The dinner plate shown is from Cost Plus, as are all of our place mats and napkins. I have been shopping with them since their first really cool store down near Fisherman's Wharf in the 1960's... They also sell alcohol from around the world - and different foods. But, as usual, I digress...
I'm always on the lookout for something new and different, and so, when seeing a bottle of "Malaysian Sweet Chili Coconut Dipping and Stirfry Sauce" I had to pick one up. Tonight was the night to try it.
I was just slightly underwhelmed. I mean, it wasn't bad or anything, it just didn't live up to my expectations. I was really expecting something richer and more... I dunno... exhuberant. The Malaysian food I remember from Singapore was simply outstanding. While I wasn't expecting anything even remotely similar to the quality of fresh-made from a street vendor (the best way to eat anywhere in the world!!!) I really wasn't expecting it to be so ... mediocre. It really could have been any sauce from any jar, anywhere...
Oh well... Fortunatley, I only bought one bottle...
In the meantime, Victor decided we needed dessert, so he made a valrhona chocolate banana cake.
Life is <burp> good!
Cheeseburger in Paradise
Not just any ol' cheeseburger in paradise! This one was a bacon and asiago cheeseburger - with sprouts, tomato, pickles, and mayonnaise. On little petite rolls.
I was really having a craving for a burger this afternoon - and this one satisfied that craving quite well! We had fries on the side (oven-baked yukon golds cut shoestring on the mandoline...)
My stomach is smiling...
Mardi Gras Gumbo
Mardi Gras is tomorrow, but they've been partying in N'awlins for weeks, now, so I don't think I'm too early.
I've always liked Louisiana Creole and Cajun cooking (I learned a long time ago they are VERY different and the locals don't like them to be confused by us northerners) but, while I make a jambalaya-type meal fairly regularly, I haven't made a real Gumbo in years.
There's a Creole Gumbo and a Cajun Gumbo. Creole Gumbo usually has tomatoes. Cajun Gumbo NEVER has tomatoes. Creole Gumbo roux can be blond or peanut butter-colored. Cajun Gumbo is deep red-brown and smells like heavy roasted coffee when cooking. I've burnt a couple of Cajun roux's in the past - which may account for why I haven't made it in such a long time.
Today, I decided on a Creole-style Gumbo with a dark peanut butter-colored roux. I used a mixture of bacon grease and oil for the roux. There are as many Gumbo recipes out there as there are people who make it, and as I was trolling through the many different recipes, I found everything from bacon grease and pig fat to light canola oil to use in making the roux. It was still a bit nerve-wracking cooking the roux as it really can go from perfect to ruined in a matter of seconds. And I'm a bit out of practice.
But this one came out perfect. I could have pushed it a bit further - and next time I make it I probably will - but it came out damned fine!
Mardi Gras Gumbo
- 1/2 cup bacon grease
- 1/2 cup peanut oil
- 1 cup flour
- 2 cups celery, chopped
- 2 onions, chopped
- 2 bell peppers, chopped
- 2 bay leaves
- 2 teaspoons salt
- 2 teaspoons oregano
- 1/2 teaspoon cayenne pepper
- 1 teaspoon Tabasco
- 1 qt clam juice
- 2 cups chicken broth
- 2 cans diced tomatoes
- 1 pound andouille sausage, sliced into rings
- 1 pound chicken thighs, cut up
- 1/2 pound frozen, sliced okra
- 1 pound jumbo shrimp
- Cooked rice
- Diced tomato for garnish
Heat bacon grease and peanut oil in a heavy large Dutch oven over high heat until almost smoking. Add the flour and stir until desired color (dark red-brown for the more adventurous) about 8 to 10 minutes. Immediately add celery, onions and bell peppers, andouille, and chicken thighs. Cook 10 minutes, stirring and scraping bottom of pan often. Mix in spices. Add clam juice, Chicken broth, and canned tomatoes. Boil about 15 minutes, stirring now and again to keep from sticking. Add okra, reduce heat and simmer until okra is tender, about 15 minutes.
Add shrimp to gumbo and simmer until just cooked through, about 3 minutes. Mound rice in soup bowls. Ladle gumbo over. Top with tomatoes.
I didn't have any Louisiana long-grained rice, but I did have some Carolina heirloom long-grained rice (Thanks, Mike!!) that went perfectly with it.
And a good, strong cup of Community Coffee would have been nice. I don't think I've had Community Coffee since the '70's when Tim Beech, my Louisiana Navy-friend, turned roommate, brother-in-law, and finally ex-brother-in-law, had it sent out to us by his parents. We actually got quite a few CARE packages from Louisiana back in those days and I remember fondly that really dark coffee.
Ah... sweet youth... Them were the days!
Okay... several hours later...
We needed dessert.
A quick chocolate pudding did it for us!
Chocolate Pudding
- 2 tablespoons sugar
- 2 tablespoons cornstarch
- 2 tablespoons unsweetened cocoa powder
- 1 cup milk
- 1 cup heavy cream
- 4 ounces dark chocolate, chopped
- 1 teaspoon pure vanilla extract
Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a 2-quart saucepan. Gradually whisk in milk and cream. Bring to a boil, whisking constantly, then boil, whisking, 2 minutes. Whisk in chocolate and vanilla until smooth. Cool, chill, eat.
It's still chilling, but the whisk tasted great!
Beef Pot Pie
We had pie crusts at work yesterday for the first time in forever, so I had to pick up a couple of packages. I know I constantly and continually rant and rave about scratch cooking and processed foods, but every now and again I have to eat my words, so to speak. Good-quality pie crusts are a great thing to have in the freezer.
The filling was pretty much a basic beef stew simmered for several hours and then ladled into a crust-lined plate, topped with another crust, and brushed with an egg.
It went into a 400° oven for about 30 minutes and dinner was served!
There's enough left for at least another meal.
Life is good.
Pollo Mexicano
No, we haven't stopped eating... I just seem to be a bit busier than usual and haven't stopped to take any pictures. Sunday, Victor's mom, aunt, and uncle came over and we did several hours of sitting around the table eating.
It was a rare Sunday that I had to work... It was about 10:30am and I had just finished cooking breakfast for the crew when Victor shows up. Nothing unusual. He'll stop by the store now and again when he dares to venture out of the house.
He said that his Aunt Lonnie and Uncle Victor were going to come up for a visit. Yeah!!!
Actually, it was something like "We want to come up and visit your mother." (At our house. Never mind that she doesn't live here...) And "Just coffee. Don't make a fuss." (Never mind that they will be coming up right after church and won't have eaten lunch...)
So Victor heads out to get a ton of deli meats and cheeses, Italian rolls... the rest of the antipasta tray we don't have at home. And a cheesecake.
I arranged to get off early because I really LIKE Lonnie and Vic. They take hours to get here (Uncle Vic is not a speeder...) and walk in with - a pecan praline cheesecake, apple turnovers, and a loaf of some really good bread. No fuss, indeed.
They see the table all set and (while beaming) say "We told you not to make a fuss." Of course, we say "It wasn't a fuss" and everyone sits down and starts talking, laughing - and eating. "Oh no. I'm not really hungry" says Aunt Lonnie as she wolfs down a sandwich. And then it's "No. No cheesecake for me," as Uncle Vic eats his - and she immediately relents with a "just a small piece as she grabs the biggest "small piece" on the platter.
We had a blast.
Monday and Tuesday were pretty much leftovers... I made paninnis with the leftover cold cuts... I'm doing several web sites right now and spending way more time in front of a computer than usual. Oh well. It's fun... But I digress...
Tonight I actually cooked, again.
Chicken breasts lightly sauteed... A half a basket of grape tomatoes tossed in, along with a bit of sofritto sauce, garlic, chipotle powder, cumin powder, and a bit of Mexican oregano. When it was 95% done, I put a couple of thick slices of cheddar cheese on top and popped it under the broiler.
Served atop refried black beans, with brown rice and buttered corn.
Quite the starchy meal - but dayum, it was good!
And leftover cheesecake for dessert.