BBQ Chicken
Today was just one of those days.
It was dark, gray, and gloomy all day long.
I spent hours working on some web stuff for a new site that should have taken minutes. Nothing was cooperating.
When I finally got things working, it was past time to start dinner.
I had decided on grilled chicken tonight. It has been a while since I used the grill, and tonight it was calling to me.
I bought a beautiful whole organic chicken.
(For those of you out there who claim there is no difference in taste between an organic chicken and one of those national-brand things, I have to seriously disagree. There's a big difference.)
But I digress...
I made a dry rub of :
- pico de gallo seasoning
- chili powder
- cumin
- paprika
- smoked paprika
- celery seed
- garlic powder
- boonie pepper
- salt
- pepper
and liberally applied it early in the afternoon. By 5pm, it was ready to hit the grill.
I preheated the grill, then turned off the middle burners and placed the chicken - leaving the two end burners lit.
Into the kitchen I went to double-bake a big ol' sweet potato.
I baked the potato, scooped out the goodies, mixed it with a pat of butter, a drizzle of maple syrup, and some S&P. Back into the potato and back into the oven.
After about 15 minutes on the grill, I went out to check.
Blazing fire.
As in a big ol' blazing charred-almost-beyond-recognition-fire.
I was not amused.
Did I mention I was having a day?!?
I put out the flames, did a bit of rearranging on the grill, and finished them. I figured they would still be moderately edible
Not amused.
When I brought then into the light, though, I found they weren't quite as bad as I had envisioned. The dark, gray, and gloomy outside did make them seem worse than they were.
So onto the plate they went, along with a twice-baked sweet potato and some baby broccoli.
The chicken was actually pretty awesome! Tender, juicy, spicy, perfect smoky flavor... If I hadn't known I had screwed up in the beginning, I would have sworn I planned it this way!
And the web-stuff is working, too!
Oscar de la Dinner
It's Oscar Night!
The night to celebrate Hollywood and the movies.
Once upon a time, I would have seen most (if not all) of the nominated films, actors, and directors... And I may have gone to, hosted, or - back in my restaurant and hotel days - worked an Oscar Party. I remember one Oscar party in particular where everyone was supposed to dress up as a movie character. One guy showed up as an Oscar statue. Lots of gold and not much more. He was definitely the hit of the party. Sweet youth, indeed...
But this year I haven't seen a one of them. Nada. Zero. Zip.
I still love movies, but I have finally come to realize that I hate multiplexes. I used to love seeing movies in a grand old theater. There was a romance about seeing a movie back in the day. And we went all of the time.
I simply loathe seeing movies in those sterile boxes the movie palaces of old have succumbed to. And the prices. It is just not worth it to me, anymore. If I really want to see a movie - and there's just not a lot out there that's grabbing me - I'll wait for it to hit On Demand. I can watch them in my PJ's and hit "pause" to get a snack or go to the bathroom.
It's so much more civilized.
But I still love the Oscars - not that I really know any of the actors out there, anymore, either. I guess ya kinda hafta see a movie now and again to know who is starring in them.
My mother was The Movie Trivia Queen of the Universe. She knew movies, the stars, the directors, the scenes. Many a night I would call her up to ask about an actor or something and she would rattle off who it was, when the movie was made, character actors, stars, bit players... And if we were playing Trivial Pursuit, she would roll for those Pink squares. She knew her Hollywood.
But fast-forward to tonight and I haven't seen any of them. I barely know what's been nominated. Barely. And what's with having TEN films nominated for "Best Picture?!? C'mon... Ya think this might be a bit of a merchandising gimmick?!? "Nominated for Best Picture!" Yeah... just like every other movie made in 2010. I think it cheapens the category a bit.
But I'm not the demographic, anymore. My opinion really doesn't matter.
What does matter is having a great dinner as a prelude to the festivities!
Tonight we had a filet roast. Simply roasted in the oven for 25 minutes. Rare and sliced thick. A simple pan-sauce of red wine and beef broth, thickened with a bit of cornstarch added that simple je ne sais quoi.
The potatoes were fun. I took teeny tiny potatoes and sliced them with the food processor. I then threw them in a skillet with a bit of olive oil and a huge sliced onion. I slowly sauteed them together until the onions and potatoes were soft and lightly browned. A bit of a faux Lyonnaise Potato.
Roasted brussels sprouts finished the plate.
Rich and extravagant. Just as a Hollywood party should be.
And we have a fun dessert planned for later...
Cheesy Pork Tenderloin Sandwiches
This should be titled "How to really screw up a frying pan" but I don't want to scare anyone off from making it. It is really good!
It's yet another variation of Ruth's fabulous mushroom and caramelized onion and cheddar sandwich.
In this variation, I sliced up a pork tenderloin and sauteed it in a pat of butter with garlic, salt and pepper.
I then added about 4 ounces of sliced mushrooms and cooked everything until it was nicely browned.
Into the skillet went my clean-out-the-refrigerator-cheeses - a bit of blue, jack, and cheddar. I continued stirring until the cheese was all melted and nicely-glued to the bottom of the pan.
And then into sliced baguettes.
The pan. Victor soaked it and it did come clean, but oy, it does make a mess.
On the other hand... The sandwich was so good the mess didn't matter.
Meyer Lemon Chicken Piccata
I was glancing at the latest issue of Cooking Light this morning before going out grocery shopping, and saw a recipe for Meyer Lemon Piccata. It sounded interesting and I kinda filed it away, as I am wont to do with recipes. Usually, that means I'll never think of it, again, because something else will take center stage and bury it deeper into the dark recesses of my overly-forgetful mind.
But 30 minutes later, walking into the grocery store, the first thing I saw was a huge display of Meyer Lemons!
It was meant to be. I grabbed a bag.
Meyer lemons are native to China and thought to be a cross between a lemon and a mandarin orange. They're sweeter and less acidic than their grocery store cousins. They've been grown in California for a hundred years, although they were pretty much wiped out in the 1940's because of a citrus virus.
But they're back in full production, today.
This was an extremely easy dish to make. The most novice of cooks could make this and serve it to company.
Really.
Meyer Lemon Chicken Piccata
Ingredients
- 2 (8-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter, divided
- 1/3 cup sauvignon blanc or other crisp, tart white wine
- 1/2 cup fat-free, lower-sodium chicken broth
- 1/3 cup fresh Meyer lemon juice (about 3 lemons)
- 2 tablespoons capers, rinsed and drained
- 1/4 cup chopped fresh flat-leaf parsley
Preparation
1. Split chicken breast halves in half horizontally to form 4 cutlets. Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge cutlets in flour.
2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 2 cutlets to pan, and sauté 2 minutes. Turn cutlets over; sauté for 1 minute. Remove the cutlets from pan. Repeat the procedure with remaining 1 tablespoon butter and 2 cutlets.
3. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until broth mixture is reduced to 2 tablespoons (about 4 minutes). Stir in juice and capers. Serve over chicken. Sprinkle with parsley.
Sunday Breakfast
Last night before going to bed, I put bananas and baking mix on the kitchen counter. Banana pancakes were calling to me.
This morning, I answered their call.
Pancakes may be one of the easiest things in the world to make from scratch, but even I - the eschewer of pre-packaged foods - have a box of good-quality baking mix in the cupboard.
Of course, I can't just follow the box instructions for making pancakes. What fun would that be? I like to lighten and sweeten them just a bit. And that's lighten as in leavening - not calories.
Banana Pancakes
- 2 cups baking mix
- 1/4 cup sugar
- 2 eggs
- 1 tbsp vanilla
- 1 - 1 1/2 cups water
- 1 large banana, sliced
- 1/2 cup chopped walnuts
Mix baking mix, sugar, eggs, vanilla, and 1 cup water in bowl. Mix well and add additional water, if necessary, to achieve desired consistency.
Stir in walnuts and banana slices. Cook on hot griddle.
The additional egg helps to make them rise just a bit more and make them more airy.
When cooking pancakes, never-ever-ever press down on them after you have flipped them over! The whole concept is to have the air in there to make them light! If you press down, you press out the air and make them heavy!
I'm a purist when it comes to pancakes. I generally only put maple syrup on top. I don't even butter them. Once in a while - especially if I make a multi-grain-and-flour pancake - I'll top them with a jam or preserve.
Sunday breakfast.
Yum.
Vegetable Beef Soup
Tonight's Soup du Jour was Vegetable Beef.
Soup. Again. I swear it's all I've been eating. I still have this #@%$& cold and it's driving me crazy.
I am so not amused.
Granted, I'm feeling much better and only hacking now and again, but my appetite is just not where it should be.
Actually... let me rephrase that... My appetite is exactly where it should be. It's just not where it normally is. And I don't seem to be losing any weight, either.
Life is so unfair sometimes...
The soup came out really good, though. This was a bit of a take on my mom's way of making soup years ago. She would use water and bouillon cubes. I use packaged broth.
Vegetable Beef Soup
- 1 lb beef in small cubes
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 3 stalks celery, diced
- 2 cups coffee
- 2 qts beef broth
- 1 can tomato sauce
- 2 potatoes, peeled and cubed
- 3 cups assorted frozen vegetables
- 1 tsp herbs d'Provence
- salt and pepper, to taste.
Brown beef in a small amount of olive oil. Add onion and garlic, then carrots and celery. Cook a bit, then add the coffee, then the broth.
Let everything simmer a bit then add the remaining vegetables.
Add herbs, salt and pepper, to taste.
Continue simmering until potatoes are done.
Really simple, really basic, and really good.
We just got our latest edition of La Cucina Italiana. I think Victor is heading back to the kitchen soon!
And not too soon. I am getting tired of soup!
Turkey Soup
Soup. All I have been eating is soup. Hot, spicy soup.
This has truly been the cold from hell. I actually don't know the last time I missed three days of work, but there was just no way I could be in a place that handles food. Hell, I haven't been fit to be seen in public, period. It has not been pretty.
But about an hour ago I felt the tide turn. It was probably when it hit 60° outside and I threw open the windows to blow the damned germs out of here. But for the first time in a week, I am actually - almost - feeling human.
I credit the soup.
Homemade turkey soup with andouille sausage, boonie pepper, tons of vegetables, and rice discs. Lots of germ-killing heat.
The rice discs are a bit strange. I picked them up at Assi a while back and they've been in the freezer ever since. I finally pulled them out.
They are just large, glutinous things. No flavor to speak of and a bit of a slick texture. Not bad. Just different. As the pot was heated, reheated, and reheated, again, they got softer and more palatable, but I won't be going out of my way to buy them, again, anytime soon.
In the meantime, I hear birds chirping outside and even though it's mid-February and I know we still have March to deal with, things are looking up.
If I could just stop coughing.....
Hot Turkey Sandwiches
The cold from hell has re-reared its ugly head. That fleeting moment of almost feeling human has deserted me. I'm back to feeling like I just went ten rounds with Muhammad Ali. Oh joy. Oh rapture.
The taste buds and the sense of smell deserted me, as well. How can I be comforted by comfort food if I can't taste it?!? Heck, I can handle being sick, add another ladle of whatever to the bowl, please. But unable to taste?!? That's downright unfair.
It was with this inability to taste that I approached dinner tonight.
I had to go out and shop for Victor's mom this morning. I pulled myself together fairly well... at least well enough that children wouldn't run screaming when they saw me. That's one of those things I can generally turn on or off at will. It's hell when it's stuck in the on position. Kinda like when the verbal filters fail when speaking with your boss.
But I digress...
I picked up mom's groceries and dropped them off along with a small heart-shaped box of Hershey Miniatures that she's not supposed to have. She's 85. I told her not to eat them all today and not to tell.
On the way home I decided to pick up a couple of things for us. Shopping is great when you have no appetite, can't taste, or smell. The cart was pretty empty. But I did notice a fresh turkey breast on sale. a 9lb turkey breast for 9 bucks?!? From a local family owned farm? SOLD!
Okay. Scratch the last part. Shady Brook Farm - local place with great reputation and a lot of fun is NOT the same as Shady Brook FARMS which is part of Cargill Meat Solutions.
Meat Solutions. That's their name. Cargill Meat Solutions. I didn't know meat needed a solution. Of course, if everything wasn't factory-farmed there wouldn't be problems that needed solutions.
I'm going to blame this one on illness.
But back when I was all excited about a fresh turkey breast for dinner, I bought a loaf of country white bread to make dressing. I mean, I'll be on my death bed and not use store-bought croutons. But as the day wore on, my desire to make the dressing went away. Since I wasn't that hungry anyway, turkey, mashed potatoes, and peas would work just fine.
Victor is being good. He's trying not to hover and only asks about a dozen times if I need any help with anything.
Just as I'm getting ready to get everything on the plates, I see the bread. Hot Turkey Sandwiches flash in my mind.
Done.
We even had a can of whole-berry cranberry sauce in the cupboard.
So dinner was a success. I couldn't taste anything but the textures were comforting.
And I think it's getting to be time to crawl back into bed.
Fish and Sausage Stew
It wasn't jambalaya and it wasn't cioppino. A Jamppino?!? A rose by any other name...
I had a boatload of ingredients but none of them were really authentic for either dish. But I really wanted a spicy fish-type stew. So I decided to just go for it and create something using the things that I had. It's how I cook most of the time, anyway...
It's actually been many years since I made a real cioppino. The fisherman's stew of olden days is now quite expensive to make. Years (and years) ago when I worked at the Riviera Dinner House in San Francisco, one night a year we made Crab Cioppino - and that night it was the only thing on the menu. Folks would line up for it. I don't recall what we charged for it, but I do know that in 1974 dollars, it was rather expensive. It was really good stuff. As with just about everything at the Riviera, there was no written recipe. Actually, in all my youthful cooking, I don't recall written recipes, anywhere. Someone showed you how to make something and yelled at you if you didn't make it right the next time.
Fear is a great motivator.
And that early training is probably why I have such a difficult time writing or explaining recipes, today. My method of cooking is put it in the pot, taste, and adjust as necessary.
Funny how that doesn't always translate. Most people want just a little bit more direction than that.
Fish and Sausage Stew
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 6 oz mushrooms, sliced
- 2 cloves garlic, minced
- 4 smoked sausages, sliced (I used Hungarian)
- 1 cup red wine
- 1 qt chicken broth
- 1 can diced tomatoes in juice
- 3/4 lb cod chunks (I first wrote cod pieces but didn't want to seem unseemly...)
- 4 oz shrimp
- 1 tsp thyme
- 1 tsp smoked paprika
- 1/4 tsp Guamanian boonie pepper (substitute cayenne or red pepper flakes)
- 2 bay leaves
- salt and pepper, to taste
Saute onion and bell pepper in a bit of olive oil. Add mushrooms and cook until lightly browned. Add minced garlic and cook a minute or two longer.
Add sausages and cook until lightly browned.
Add red wine and cook until it's reduced by about half.
Add broth and canned tomatoes with juice. Add herbs and spices and simmer.
Add fish and shrimp and cook just until cooked through.
Serve in bowls over rice with crusty bread.
We're heading home to San Francisco next month - and we're staying at the wharf. I have a feeling cioppino is in my very near future!
Sweet and Spicy Soup
Several years ago, my friend Jess created a great soup at work. It was a huge hit and one I've made at home several times. Jess is a great cook and is also a personal chef and instructor. Creativity abounds!
I've been thinking about this soup for a couple of weeks, now, and the colder it got outside today, the more I knew I was making it tonight! While this is a great anytime soup, it is especially good on a cold night.
There's no question that this is a good Chinese restaurant-quality soup. It is great as a side course or as the main course with spring rolls or pork buns.
I decided to make it our main course tonight, so I added a few more ingredients. It is perfect as originally written, but I wanted a bit more substance tonight. I had a few things lying about so into the pot they went.
I made enough for dinner tonight and leftovers for Victor's lunch...
Sweet and Spicy Soup
- 1 1/2 qts chicken broth
- 1 btl Sweet Chili Sauce
- 1/4 cup black mushroom soy sauce
- 1/4 cup soy sauce
- 1/2 cup rice wine
- 1/2 tsp sambal oelek (chili paste)
- 1/2 tsp sesame oil
- 1 small can baby corn
- 1 small can water chestnuts, sliced
- 1 small can bamboo shoots, shredded
- 1 pkg pork shu mai
- 6 oz uncooked shrimp
- 4 scallions, shredded (for garnish)
In a medium saucepan, heat together the broth, chili sauce, soy sauces, rice wine, sambal oelek, sesame oil, baby corn, water chestnuts, and bamboo shoots. When it comes to a boil, add the shu mai and heat through. When the shu mai are heated, add the shrimp and cook just until done.
Ladle into bowls and garnish with shredded scallions.
I added the sambal oelek because the sweet chili sauce didn't have the kick I remember and I definitely wanted a bit of a kick tonight. I heated up some spring rolls to go along with the soup.
It really was the perfect dish for a cold winter night.
Asparagus and Mushroom Flan
Tonight's dinner is brought to you by a grocery store magazine. Well... they came up with the concept, anyway...
I received a copy of the Wegmans magazine the other day and one of the recipes that caught my eye was a Mushroom Flan. It just sounded like something I would like.
The recipe as printed serves 8 people. Even the way we eat, that was excessive, so I cut it way back, substituted asparagus for the gourmet mushrooms and used 10 oz souffle cups to bake them.
They came out great! The browned and lightly-crisped top and edges contrasted perfectly with the light, creamy, melt-in-your-mouth interior. It almost floated off the plate.
Here is the Wegman's recipe. I made about a third of this.
Mushroom Flan
- 2 Tbsp Olive Oil, divided
- 1 pkg (5 oz) sliced shiitake mushrooms
- 1 pkg (8 oz) Sliced Baby Bella Mushrooms
- Salt and cracked black pepper
- 1 tsp chopped Fresh Thyme
- 2 Tbsp White Wine
- 4 cups Heavy Cream, divided
- 1 pkg (4 oz) Gourmet Blend Mushrooms
- 3 Large Eggs
- 1 Tbsp Cornstarch
You'll Need: 8 (3 1/2-inches each) ramekins, nonstick cooking spray, rimmed baking sheet, food processor
Directions:Preheat oven to 350°.
1. Add 1 Tbsp oil, shiitake and baby bella mushrooms to skillet on HIGH. Cook, stirring, about 5 min, until mushrooms are golden and no moisture remains. Season to taste with salt and pepper.
2. Reduce heat to MEDIUM; add thyme and wine. Cook 1-2 min, until wine is reduced to almost dry. Add 1 cup heavy cream. Cook, stirring, 6-8 min, until mixture is thick and reduced by two-thirds.
3. Transfer mushroom mixture to food processor; puree until almost smooth (some mushroom bits should remain). Transfer to large bowl; refrigerate until chilled, about 1 hour.
4. Wipe skillet with paper towel. Add remaining 1 Tbsp olive oil and gourmet mushrooms to skillet on HIGH. Cook, stirring, about 4 min, until mushrooms are golden. Season to taste with salt and pepper. Set aside.
5. Spray ramekins with cooking spray and place on rimmed baking sheet. Spoon gourmet mushrooms into bottoms of ramekins, portioning evenly.
6. Make custard: Whisk together eggs, remaining 3 cups heavy cream, and cornstarch into bowl. Add to cooled mushroom mixture. Season with salt and pepper. Divide custard evenly among ramekins.
7. Bake 45-50 min, until knife inserted 1-inch from edge comes out clean and tops are lightly browned and custard is set. Serve in ramekins or cool about 15 min to unmold. To unmold, run knife around inside edges of ramekin. Cover ramekin top with small plate; invert. Invert again onto serving plate.
Chef Tip(s):
# Can be made a day ahead and refrigerated. Reheat in 350 degree oven 20 - 25 min.
# Can be baked in 3-quart shallow (at least 2-inches deep) baking dish directly on oven rack for 50-60 min or until knife inserted near center comes out clean.
This is something that is going into the repertoire. There are a billion-and-one variations that can be made with this.
The main course was a veal marsala. Veal scallops dusted with a mixture of flour, sage, garlic powder, salt, and pepper. About 4 oz mushrooms, sliced and a half-cup of marsala to deglaze the pan.
When the wine cooked down, I added about a cup of chicken stock and then about a half-cup of heavy cream. I let it boil until it was thick.
Served over noodles...
I used veal stew meat for the scallops. Just pounded them thin. They were about half the cost of pre-cut scalloppini...
Super Sunday Sustenance
The game is on the TV. I'm not actually watching it. It's been painful. Not the football itself, the musical performers.
Pardon me while I rant for a moment...
I am not a rah-rah-flag-waver but... The Star Spangled Banner is not a pop song. The notes should be sung as written. It is the NATIONAL ANTHEM and is not open to your personal off-key interpretation. And... If you're going to sing the national anthem in front of a few bazillion people. please try and remember the words. Sheesh! That was bad.
So enough of that... for the moment...
The Super Bowl. Yawn.
I'm not a fan of either team, but I am rooting for Green Bay. I dislike them less than Pittsburgh. It's really hard to get excited about the big game when your team isn't playing. I usually just care about the pool points, but I'm not even in a pool this year. Double yawn.
But, we did have to eat, so I decided that we should at least have some Festive Football Food today.
We started this fun food-fest with cocktail franks wrapped in puff pastry. Really.
One sheet of puff pastry topped with a bit of yellow mustard and one package of little cocktail franks. Into a 425° oven for 20 minutes.
Next was focaccia. Victor made this one. He makes the Better Homes and Garden's Pizza Dough. It comes out great every time.
Better Homes and Gardens Pizza Dough
Ingredients
- 2-3/4 to 3-1/4 cups all-purpose flour
- 1 pkg. active dry yeast
- 1/2 tsp. salt
- 1 cup warm water (120 degrees F to 130 degrees F)
- 2 Tbsp. cooking oil or olive oil
Directions
1. In a large mixing bowl combine 1-1/4 cups of the flour, the yeast, and salt; add warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Lightly grease a large bowl; place dough in bowl and cover with a damp towel (make sure the towel does not touch the dough). Let dough rise in a warm place until double in size (30 minutes).
3. Punch dough down. Turn dough out onto a lightly floured surface. Roll into a 16×12-inch rectangle. Place in a greased 16x12x1-inch baking pan. Let rise 20 minutes.
4. Top with toppings of choice and bake at 375° about 25 minutes.
This time around he topped it with sun-dried tomatoes and fried peppers. I served it up with bowls of Friday's Mulligatawny.
As the day wore on, so did we. Time for more snacking...
This time it was nachos. I mean... what's football without the ultimate in junk food, eh?!?
These were extremely gooey-good!
The first thing I did with these was fry my own tortilla chips. I have a deep-fryer. I have to use it now and again...
I fried up a half-pound of ground beef and then added a can of chili. Yes. A can of chili. Hormel Hot Chili, to be exact. I had bought it for when Victor was in Dallas, but since I had made a batch... It's been on the shelf collecting dust.
So I put half of the chips in the pan, added half the beef and chili mixture, and then a heaping helping of shredded Mexican blend cheese. Another layer of chips, chili, and cheese, and it went into the oven for about 20 minutes at 350°.
When it came out, I topped it with salsa, guacamole, sour cream, and sliced black olives.
It was a total mess. I loved every sloppy bite of it!
It's getting towards the end of the game, both sides are trading touchdowns... Time to get serious and watch the end.