Mike's Food Journey

Braised Oxtail Ragout on Pastina

2011-12-16T18:01:00.002-06:00

On a recent episode of Drive-Ins, Diners, and Dives on Food Network I saw a chef create a really interesting braised oxtail dish atop risotto. I recreated it fairly successfully by first braising some oxtails over very low heat with some beef broth.

After the oxtails simmered for a couple of hours, I sauteed onion, carrot, and garlic in olive oil until fairly soft (the garlic, of course, went in after the onion and carrots had partially cooked already).

I then added some tomato sauce and red wine, shown clearly in this highly professional photo! (note, if someone wants to get me a Christmas gift, then you probably know what I need!)

I drained the oxtails and let them cool, and when the sauce had reduced to a syrupy texture, I shredded strips of the meat on top of some pastina I made (risotto is probably better but I am not good at it and it's more time consuming).

I then poured the ragout on top of the meat and ate a very tasty dish!

How I Do Thanksgiving Turkey

2011-12-16T17:43:00.000-06:00

Most years for Thanksgiving I grill a turkey on a charcoal Weber grill using the indirect method--you can see I have two piles of coals on either side and I fashion a drip pan out of foil under the turkey. If you add more charcoal each hour, you can do a 18-20 pounder in about 3 hours and the flavor from the smoke is wonderful and most of the turkey stays juicy except the outer edge of the white meat.

This year I made a 14 pounder and reduced the overall time on the grill to 2.5 hours--I actually tried a technique I saw on a food show where you remove the legs after the turkey is mostly done and put them back on the grill for 15-20 minutes longer while the rest of turkey, mostly white meat, rests. This attempts to solve the issue that dark meat will cook longer given the bones and fat content. I hope to perfect the technique next time as my timing was a little off when I initially took off the legs.

Pork Tenderloin on the Grill

2011-11-02T17:55:00.000-05:00

Last night I managed to pull off some pretty solid late fall grilling for my kids; I grilled this pork tenderloin and roasted some potatoes. My kids wanted some grilled apple slices as well, which are shown here in the picture alongside my sweet 10" (26cm) Wusthof chef's knife, would could almost double as a sword:

The sauce is my simple honey mustard, but I improved it with a kick of soy sauce this time around.

Very satisfying!

Laugh in the Kitchen!

2011-11-02T17:40:00.000-05:00

Saveur magazine had a great photo in their latest edition (#142) of Julia Child reminding us the importance of enjoying oneself in the kitchen--here's a similar photo I found on the web:

So grab a glass of wine or a beer, put on some music, and enjoy your time in the kitchen!

Noodles with Thai Peanut Sauce, Chicken, and Carrot--Easy Kid Fuel

2011-10-22T11:18:00.002-05:00

Many weekends when my kids have soccer games or tournaments, they get sick of concession stand hot dogs and hamburgers. As a healthy and tasty alternative, I often whip up a pile of noodles the night before and stir in either a quick Alfredo sauce or use jarred Thai peanut sauce.

In this version, I used partially whole grain spaghetti, a decent jarred Thai peanut sauce ("Bankok Padang"), shredded carrots, and leftover braised chicken. Sometimes I'll toss chopped green onion and peanuts for even more flavor.

My son loves spicy food but you can easily use less of the sauce, or buy a milder version. When I make something like this for myself, I will squeeze lime juice on top and use julienned red pepper instead of carrot.

Soft Chicken Tacos--Easy Weekday Meal

2011-10-22T11:01:00.002-05:00

This is an excellent way to make fairly authentic Southwestern-style braised chicken for use in tacos or enchiladas. This version came from "The Food of Santa Fe: Authentic Recipes from the American Southwest" by Dave Dewitt and Nancy Gerlach, a book of very simple but useful recipes with great pictures. Years ago this book helped inspire me towards learning more complex dishes.

Simmer 2 bone-in chicken breasts (4 total pieces) for 30 minutes in roughly 1 quart of water with 1 chicken bouillon cube, 1/2 TBSP ground cumin, 1/2 TBSP oregano, and 1 TBSP onion flakes.

Pluck chicken out of the pot, let cool on a plate, then hand-pull and add back to pot and let soak for 5-10 minutes longer prior to using for taco filling.

Warm flour tortillas and prepare sides of shredded cheese, sour cream, lettuce, tomatoes, salsa, etc. If you want to have a more Mexican-style flavor, use cilantro, chopped white onion, and use green salsa (and skip the lettuce and tomato). If you serve with a wedge of lime and squeeze on plenty of juice, it adds a ton of flavor. Serve shredded chicken with tortillas and sides and enjoy!

Buen Provecho!

Quick Weekday Bolegnese Pasta Sauce

2011-10-21T23:28:00.001-05:00

It's easy to whip up a quick version of the classic Italian meat sauce (Bolegnese) when your kids are starving and need a good combination of protein and carbs.

For this version in the photo, I simply sauteed chopped yellow onion in olive oil, stirred in quality ground chuck, added some sea salt, and a bit of crushed garlic.

Use tomato sauce out of the can to add liquid and season it with sugar.

It's much more satisfying than jarred pasta sauce and only takes 45 minutes of simmering to blend.

In this case I cooked plain spaghetti and tossed in the pot before serving it with a store-bought Italian cheese blend on top. I toasted some Italian bread, buttered it, and sprinkled on a bit of garlic salt on the side. Kids will love it and it's far better than your typical Ragu + pasta. If you have time, grating a brick of Parmesan or Parmesan-Reggiano is a bonus!

Grow Your Own!

2011-08-05T17:49:00.003-05:00

Over the last five years or so I've been getting better at growing tomatoes and herbs using terra cotta pots on my back patio. If you don't have space or time for a full garden, then I highly recommend growing at least some herbs in a pot if you love fresh cooking ingredients. My tips based on several years experience with ups and downs:

*Basil grows extremely well from seed or from seedlings bought from a nursury; you can proliferate it easily and picking the leaves often spurs more growth. Pesto and fresh mozzarella/tomato/basil sandwiches alone could use most of my "crop"

*Rosemary is very hardy and grows into somewhat of a vertical bush; it will last into the late fall and then you can bring it inside for winter

*Cherry tomatoes grow well in pots and will give you a lot of production for salads

*Serrano peppers are easy to grow and do well in pots; they provide more heat than jalapenos and one pepper works well for Indian, Thai, or Mexican dishes. You might want to try hotter peppers, but I do well with serranos in my dishes

*Larger tomatoes, and heirlooms, struggle in pots so if you try them, use the biggest pots you can find since they need a ton of soil and lots of space to mature the fruit. I've not had success with more than mid-sized tomatoes.......I'm waiting for my San Marzanos to grow but it's been slow and unproductive so far

I would recommend to any home cook to start by growing at least some basil and rosemary, and then tackle the peppers and tomatoes. Nothing beats fresh food grown at home!

St. Louis Country-Style Ribs

2011-06-25T22:40:00.001-05:00

The latest issue of Saveur Magazine, dedicated to real BBQ, had a wonderful set of stories and recipes worth checking out. I tested out their riff on St. Louis style-BBQ, where cooks grill ribs and pork steaks and then finish them in a sauce in the oven. Saveur's version works entirely in the kitchen, so it's a great option if grilling or smoking the ribs is not an option (perfect for winter BBQ, or if you cannot charcoal grill or don't have a smoker grill).

It's pretty simple--click on the link above for the entire recipe, but simply saute the onions, garlic, bacon, and ancho chili powder in a pot like I did:

Then I added the tomatoes, vinegar, brown sugar, etc. until it blended well. I added a bit of red pepper flakes for some heat. Separately I browned the ribs in a pan and then added them to the pot and braised it slowly as per the recipe, though I actually used more time and a lower temperature to keep the ribs juicy.

It worked out really well, and the ribs were very flavorful and tender--I ate them with some fresh corn on the cob:

Of course, Saveur's professional photo of their end result is far better, but I can tell you that the flavors worked out really well and I'll have leftovers to use with "al pastor" tacos tomorrow!

Whole Hog in Ecuador (from 1996)

2011-03-14T17:02:00.004-05:00

15 years ago I traveled to Ecuador for some more explorations of the Andes, Incan ruins, and cultural experiences (I had been to Peru the year before). I dug up and scanned this great photo of a whole roasted pig used to make dishes at a street food stall in a market, likely in the capital, Quito. I love how the head is still there and the eye is just staring you down, daring you to sample his delicious roasted flesh! (click once on the image to enlarge it) In the States we'd just shred the pork, put it in a big aluminum pan with some sternos underneath, and keep the actual carcass hidden from the average diner. My guess is that in some cultures they aren't so squeamish about knowing the real source of their food, and having the head in full display shows that this is pork was cooked right there on the spot!

Arancine! sort of.......

2011-03-06T22:18:00.000-06:00

I was reading the latest edition of Saveur, my favorite food magazine (sorry Food & Wine, after all these 15 years you are #2).

The March edition of Saveur highlighted the food of Sicily, and my foodie eight year old daughter spotted a recipe for arancine, which are traditional fried rice balls stuffed with savory Italian ragu. On the fly, knowing I had a bit of browned ground beef around, pasta sauce, and instant rice, I decided to make a home cook's quickie version of this classic.

I cooked up some rice, mixed it with egg, flour, parmesan, and bread crumbs until it was sticky, and then flattened each pad of rice mix in my hand (with my young sous chef following suit). We added a chunk of the beef/sauce mix and formed balls of about 1 1/2 inch diameter. I fried them in olive oil until crispy, and they turned out great!

My son suggested we skip the meat/sauce filling and stuff them with provolone or other cheese next time (goat cheese? buffalo mozzarella?).

The actual arancine recipe from Saveur can be found by clicking here. If I get a chance to modify the basic replication I executed, and create something better, then I will post an update.

Homemade Potato Pizza

2011-03-02T23:57:00.000-06:00

After watching a "Best Thing I Ever Ate: Pizza Edition" episode on Food Network, I tried an experiment where my homemade pizza included thin slices of potato, which might sound odd but it would be similar to the Spanish tortilla concept that I've written about before, though this pizza would not share the eggs as an ingredient.

I've tried this twice now, and it's worked out very well. Tonight's edition (above) included grocery-bought pizza dough, a tiny spread of jarred pasta sauce, very thinly sliced potato slices, chopped fresh garlic, a pile of shredded mozzarella, some grated Parmesan, oregano flakes, red pepper flakes, and drizzled olive oil. Delicious!

Leftover Crusty Bread

2011-03-02T23:21:00.000-06:00

If you're like me, you buy French bread at a store and use it for various things. Even basic grocery stores can provide decent French or Italian bread, so no need to make it yourself, though I recommend trying it sometime.

Inevitably you'll end up with dried out bread that is too crusty for sandwiches, garlic bread, or making pizza bread. However, no need to throw it out.

Two great uses of such bread:

1) cut it into cubes and toss with a large salad that has a lot of moisture, i.e. chopped tomatoes and homemade vinaigrette. It will give your salad enough heft to serve as a whole meal. One time I tossed a small tin of Italian tonno (tuna), bread cubes, mayo, chopped tomato, chopped red onion, balsamic vinegar, dijon, and olive oil together to make a great lunch.

2) chop or tear your crusty bread into cubes and use it as a thickener for any kind of soup; I especially like to add it to a rustic Italian style soup of cannellini beans, broth, leftover chicken or pork, onion, and garlic. Any soup or stew is a great use of dried out French bread.

Cholula Hot Sauce!

2011-02-09T20:01:00.001-06:00

This is my ode to Cholula hot sauce, my favorite and most versatile bottled hot sauce. I also use Sriracha and other sauces, but this one has just the right amount of spice without killing a dish. It's definitely got some zip, but won't rot out your stomach. The photo above, being of decent quality, is obviously not from my iPhone camera and snaked from the internet.

While Googling the image, I also saw the majestic photos of the Cholula (namesake) church in Mexico with Mt. Popocapetl in the background, and I felt compelled to post a scenic photo. Cholula, at 2500 years old, is the oldest continually habitated town in Mexico. Looks like I have yet another food and hiking destination on my long list!

Clam and Spam Chowder

2011-02-01T22:13:00.001-06:00

For awhile I've been curious about the actual cooking potential with the much-lambasted processed pork substance known as Spam. I've heard that serious cooks have used it creatively, and there's plenty of web recipes out there you can look up.

In light of the big Midwest blizzard about to hit, I bought a tin and have been sampling ways to use it. I fried up a slice of it and ate it like a little slider burger--not bad!

In this experiment, I substituted it for bacon in a clam chowder dish I whipped up using classic techniques that I've done many times. Here's what I did:

1) Diced half a potato and a quarter of a white onion, and sauteed them in a bit of olive oil.
2) Added about a 1/4 stick of real butter, and stirred it in along with a TBSP or so of flour (like a roux for thickening and enriching)
3) Stirred in a cup and a half or so of 2% milk, and a chicken bouillon cube (a little water may be needed)

4) I chopped a little of the Spam and mixed it in the chowder
5) I added a 6.5 oz. can of minced clams along with maybe half of the liquid

I let it simmer on low heat for awhile, tasting it to get a sense of how soft the potato chunks were getting. You can also judge thickness by how the liquid rolls off your spoon as the picture above shows (still too watery). I simmered it about 15-20 minutes longer and added a shake of Chulula pepper sauce for a kick.

When it thickened and concentrated the flavors, I served it up and enjoyed. I added a bit of salt earlier in the process, but the Spam and bouillon provided plenty of salt kick, so I wouldn't bother next time.

If I discover some new things to do with Spam, I'll post again! I will likely be Spammed-out, however, after the one little tin......

First Calzone!

2011-02-01T22:01:00.000-06:00

Since I've been making my own pizza dough for awhile, I thought I'd try a calzone one time. I used the usual dry yeast and water mix (with a little sugar and salt) to make my dough, then rolled it very flat as I might in making a small pizza.

I then added jarred tomato sauce, chopped onion, minced garlic, chopped salami, red pepper flakes, and provolone cheese into the center as filling, then folded it over and sealed up the edges. I forgot to add oregano as well but next time I will modify it quite a bit anyway.

I baked it at 400 degrees for about 20 minutes, and it turned out quite tasty!

Experimental Food Night

2010-12-24T10:09:00.001-06:00

Last night the kids each picked a dish to test out, much like I've done in the past with new cuisines. My son, who is 10, loves potatoes, so he chose something that is like a meatball sauce, but substituting potatoes for the meatballs. We basically sauteed onions, garlic, and potatoes and then simmered it all with a jarred tomato sauce (he chose puttanesca, though I might have gone with marinara or simply chopped whole canned tomatoes). He sprinkled on some mixed-blend shredded cheese at the end. It turned out very well!

My daughter, 7, opted for a soft taco with cheese, spaghetti, salsa, and roasted potato. Only she would add pasta to a taco! Her dish tasted good but we ended up removing the potato chunks. The pasta sounds a little odd in a taco, but keep in mind that some real Mexican tacos include rice inside!

Fried Ravioli

2010-12-10T12:57:00.003-06:00

Last week I spotted some little squares of dough in the produce section where they keep Asian ingredients such as ginger, baby corn, pea pods, and chilled jars of chili sauce. I used the squares to make a very simple version of gyoza, or steamed dumplings, to accompany a veggie stir fry I made for my kids.

I realized that the squares would make decent ravioli, so I took some leftover shredded mozzerella and pepperoni (from last week's pizza night previously posted about) and made a tasty snack. I simply placed the cheese and chopped pepperoni on a square, then used egg yolk to seal up the edges tightly.

I then fried the squares in olive oil on medium heat until finished, then served it with jarred pizza sauce for dipping! Simple and delicious.

Spain, A Culinary Road Trip by Mario Batali with Gwyneth Paltrow

2010-12-10T12:49:00.001-06:00

I recently checked this book from the library and enjoyed it quite a bit, though for me it wasn't extensive enough with recipes and food technique to warrant a purchase. Mario Batali, along with food writer buddy Mark Bittman, and foodie actresses Gwyneth Paltrow and Claudia Bassols travel throughout Spain in various phases to sample regional foods, cook, and otherwise enjoy the country.

Batali and Bittman provide expertise and enthusiasm to the book, and Paltrow and Bassols add star power, which can be annoying in the text but also place well deserved attention to the food wonders of Spain (how relevant can Paltrow be when she refuses to eat pork, the national meat of Spain?).

Having spent 6 weeks in Spain as a 19 year old, mainly in the Basque Country but also riding the trains throughout, I was taken back to many towns I'd visited. Unfortunately, at the time I couldn't afford any of the food meccas mentioned in the book such as El Bulli and Arzak, but the book has only increased my interest in returning to see the sights and indulge in one of my favorite cuisines!

If you enjoy cooking real Spanish dishes, and already have some knowledge there, then you won't find much here that you won't already be familiar with. Look up books by Penelope Casas or Pepita Aris for more depth. However, it's worth checking out at the library and let Batali take you along on a enjoyable read!

Fondue!

2010-12-10T12:30:00.000-06:00

My favorite food magazine, Saveur, had a fun article documenting the popularity of fondue in the 1970's and how the craze swept into the States. I myself am wishing I kept my parents' lime green fondue pot and skewers that came with it.

Still, all you need is a good pan, some basic ingredients, and french bread for dipping and you're set to rediscover this classic.

As this Saveur article outlines, the four building blocks are cheese, liquid, starch, and acid. For my simple test I used Gruyere, white wine, flour, and fresh lemon juice respectively. It doesn't take much to figure out the proportions and create a quick appetizer! Give it a shot.

Pizza for Kids

2010-12-10T12:22:00.002-06:00

My kids eat a lot of pizza, but they are also excited about a "make your own" pizza night. I help them make the dough from scratch using the typical dry yeast, salt, sugar, flour, and water (you can look up bread basics easily).

We spread on jarred pizza sauce such as Boboli's brand (I'm not making everything from scratch here!), and then I present a mix of ingredients for them to pick. Typical ones include sauteed mushrooms, chopped garlic, carmelized onion, pepperoni, shredded Italian cheese blends, black olives, and less conventional options such as browned ground beef and pickles.

You can see from the photo that my daughter shaped her pizza like a heart and had cheese, black olives, pepperoni (like eyes), and pickles. My son loves to do the same but include mushrooms, a lot of hamburger and a lot of pickles. Mine is not pictured, but simply did garlic, cheese, mushrooms, and red pepper flakes.

Baking the pizza is by instinct--maybe 400 degrees for 15-20 minutes depending on the thickness of the dough.

If you have kids, this is a real fun project and they tend to eat more when it's their own creation!

Easy Homemade Fries

2010-12-10T12:11:00.000-06:00

Back in college I cooked hand-cut fries, burgers, teriyaki chicken, etc. at Murphy's Pub in Champaign, IL. After taking my kids to Five Guy's for old school burgers and fries a few times, I realized that I could easily replicate the fries but with healthy olive oil at home.

In this photo, I've made thicker, wedge-style fries, but I've done a similar technique with fries cut into sticks like you'd get at Five Guys.

It's pretty simple--cut the fries from Idaho russet potatoes and soak the pieces in a salt and water brine for an hour or so. Then heat a large pan with half an inch of olive oil and pat dry the potatoes in paper or kitchen towels. Fry the pieces on medium heat--adjusting to make sure you both gently cook the inside yet add a bit of crispiness on the outside. If you use thicker cuts, you can blanch them or nuke them first to make sure the inside gets soft. I serve them for my daughter with ketchup, but my son and I prefer dashing malt vinegar on top like they do at Murphy's and in the UK.

What to do with leftover rotisserie chicken!

2010-11-20T01:33:00.002-06:00

Sometimes I pick up a rotisserie chicken from the local grocery to make quick tacos for the kids. I usually have plenty of chicken leftover, especially the dark meat that they don't favor, so I will make chicken noodle soup or some similar concoction.

In this photo, I've sauteed onion and carrots in olive oil before adding a cup or two of chicken broth:

After the veggies have softened up a bit I add all of the chicken, even if much of it is still on the bone. It's a good idea to let the juices seep into the soup--a little fat isn't going to be a big deal and it adds a lot of flavor.

When the chicken has heated up slowly on low heat, I remove the pieces and let them cool, then shred the remaining meat from the bones from hand and add it back to the soup. I will either add egg noodles to finalize the soup, or some orzo. In this photo, I simply have added some sweet corn from a can along with just a small amount of orzo.

All I'm really doing here is short-cutting the production of chicken stock using a classic mirepoix (saute of onion, carrot, and celery) and utilizing the leftover chicken immediately to form a hearty, tasty soup! It's very easy to adjust to your own tastes--I might suggest a version with cilantro, chopped raw onion, and lime at the end for a Mexican theme. The main point is to use up the delicious roasted chicken!

Meat Grinder Experiment

2010-11-20T01:20:00.000-06:00

Not long ago I was given an old meat grinder from a friend, and I bought some pork at a Mexican grocery to test it out.

I ground up a cheap cut of pork with cilantro and red onion to test it out.

Here's the ground meat that I then fried up like a hamburger:

I ended up making a burger with BBQ sauce with cheddar on toasted sourdough bread--tasty, no matter how bad my photo shows it!

Thai Veggie Stir Fry

2010-07-30T14:39:00.003-05:00

I had some luck experimenting with Thai-style flavors and came up with this little dish. I won't describe how I cooked this up, as it should be a fairly obvious stir fry preparation, but here are the ingredients:

chopped garlic
chopped ginger
thinly sliced red pepper
baby bok choy
sesame oil
soy sauce
Sriracha Thai chili sauce (see below, a classic)
curry powder
Thai-style noodles--cooked and tossed at the final stage
cilantro and lime juice to garnish
optional--shrimp, beef, or chicken

Pizza Tortilla Rolls for Kids

2010-07-30T14:05:00.000-05:00

My kids were recently hungry in between breakfast and lunch, so I quickly wrapped up some pizza sauce, mozzerella cheese, a bit of oregano, and sliced pepperoni into tortillas, and baked these little rolls quickly to make them a hearty snack! They specifically asked me to include this on my food blog, so I hope it shows one way to whip up a quick bite to eat when there are leftovers around to use up! (in this case, I already had the pizza making ingredients open and available in the fridge, and making something out of leftovers is an art in and of itself in my humble opinion)

"Twice Cooked Pork"

2010-07-03T10:42:00.001-05:00

Have you ever ordered "twice cooked pork" at a Chinese take-out place but wondered what the heck it means and why it tastes so good? I took my turn at imagining how it might be prepared and offer the following plan:

1) slowly roast pork country ribs in a teriyaki sauce for about 90 minutes in a cookpot at about 325 degrees

2) remove ribs from the pot and let cool, and discard about half of the cooking liquid. heat pot on low heat on the stovetop.

3) sautee onion until soft, and add mixed Asian vegetables and continue sauteeing slowly--I simply used a bag of mixed Chinese stir-fry veggies.

4) separately cook some sticky rice as per the package directions

5) hand shred some of the roasted pork and add to the pot until your portions are correct, add some red pepper flakes, a dash of soy sauce, and whatever else might complement the stir-fry (dijon mustard, rice wine vinegar, sesame oil, etc. are good options).

6) stir in enough rice and heat just long enough to serve

7) enjoy with a glass of Sauvignon Blanc or Sapporo beer! Another good choice with Asian flavors is actually Champagne, but you don't have to go with the usually suggested Riesling.

Tomato, Basil, & Goat Cheese Pizza

2010-06-23T14:00:00.002-05:00

My "garden" is delivering it's first batch of produce already; actually I just have a collection of potted plants on the patio--tomatoes, peppers, and herbs. I have about a dozen plants in terra cotta pots, and the kids have designated plants to care for, though it's mostly me watering them daily! (I'm talking about watering the plants, not the kids!).

My first tomato ripened up already, and I've had basil going for awhile, so I whipped up a small pizza to highlight the summer vegetables. I used some yeast and a mix of whole wheat and white flour for the dough, then topped it with goat cheese, the tomato, dried oregano, and drizzed olive oil. After baking I sprinkled on the fresh basil leaves--chopped at the last minute to release the flavor. Great summer fare!

Greek Chicken, Grilled Veggies, and Couscous

2010-06-18T14:22:00.004-05:00

The other weekend I came up with nice summer meal idea--Greek chicken and sides! I started by cutting up a whole chicken (you could also buy it already cut up, but I like to take it apart myself so my cuts cook evenly on the grill). I marinated the chicken pieces for a few hours in this sauce with rough amounts listed:

2 cups Greek yogurt
1/2 cup olive oil
1/4 cup dijon
juice of 1 whole lemon
1/2 cup chopped fresh cilantro
2 tsp salt

I then grilled the chicken indirectly on a charcoal grill for about an hour. I also chopped long pieces of zucchini and red pepper, coated them with olive oil, salt and pepper, and grilled them quickly directly over the coals. They were chopped and served mixed up with out-of-the-box couscous (Near East works just fine--I don't do it all from scratch!). Adding to the summer feel of the dish are slices of Roma tomatoes with salt and pepper.

This might actually be more Middle Eastern than Greek, but the flavors all match well and it was delicious with crisp white wine--I used Sauvignon Blanc, but a Pinot Grigio would work just fine.

Southwestern Corn Salad & Fish

2010-05-26T19:53:00.001-05:00

Summer is here! After spotting fresh Florida corn at Whole Foods, I was inspired to create this dish using Southwestern style flavors. Here's what I did:

Corn & Black Bean Salad

3 ears fresh corn--boiled with kernals sliced off then chilled
1/4 to 1/3 red onion chopped fine
1/3 to 1/2 cup cilantro leaves chopped fine
1 lime
1 tsp salt
1 15 oz. can black beans--drained and rinsed

Boil the corn ears then slice off the kernals and place in fridge for chilling. After 20 minutes or so mix all ingredients, adjusting flavors as needed! Serve as a side.

In the photo, you can see I used this as a side for some sauteed Pacific Snapper. The snapper was simply marinated with Louisiana hot sauce and olive oil and sauteed quickly. I sprinkled cilantro leaves on top as shown. My goal was to serve something hot and spicy with the chilled corn salad to counter it. Next time I will probably add chopped red pepper to the dish. Great summertime chow!!

Homemade Bread

2010-04-21T12:53:00.000-05:00

Inspired by a book I recently read by Michael Ruhlman (see previous post), I tried my hand at making bread for once.

First of all, it's well known that baking and cooking are different things. Baking is more science, and cooking is more art. But anyone who loves food should really be proficient in both to some degree, and this was my turn to actually attempt baking beyond making cookies or biscuits from a box.

Digging up some basic recipes from the Epicurious app on my iPhone, I quickly was able to put together some basic methods using the typical dry yeast, water, flour, etc.

After a couple of partially failed attempts, I was soon experimenting with additional ingredients like dried rosemary, olive oil, honey, etc. to make French loaves or ciabatta-style Italian bread.

Give it a try--far more satisfying than the grocery breads you can buy, and easier than expected!

Making of a Chef by Michael Ruhlman

2010-04-21T12:47:00.000-05:00

I recently read a great book by Michael Ruhlman called "Making of a Chef--Mastering Heat at the Culinary Institute of America".

It's partly about the Culinary Institute and it's rigorous approach to teaching classical cooking skills and churning out graduates highly experienced in all things food related. It's also a journey by Ruhlman from being a mere writer covering the CIA to becoming a chef in his own right.

Ruhlman, who has gone on to write a number of popular books about food, also is well known now for co-authoring cookbooks with world famous chefs such as Thomas Keller, Eric Ripert, and Michael Symon. His blog site is www.ruhlman.com.

The book taught me personally many things: a) the CIA is a massively influential force on the food industry as a whole, not just the restaurant world, b) I would never want to be a real chef in a restaurant working 60-90 hour weeks, c) Ruhlman and many of his co-horts in the book simply love food, and I do too!

I recommend this book and look forward to picking up a copy of his book on cooking ratios and how to enhance your own home cookery!

Semi-Authentic Tacos

2010-02-18T13:50:00.000-06:00

I visited a great little Mexican grocery in the western suburbs of Chicago last weekend and found some wonderful ingredients to make some tasty tacos. Here's a picture of all the spices you can find on their shelves:

I ended up buying chopped steak, fresh chorizo, chihuahua cheese, yellow pepper, lime, cilantro, corn tortillas, and Goya canned chipotle salsa.

I chopped up the yellow pepper and sauteed it with the steak and a little chorizo for flavor and spice. I added some of the salsa, then placed that filling aside in a bowl. Then I wiped out the pan, added a bit of oil, and fried the tortillas slightly; I melted some cheese on them after the last flip.

I served up the tacos with the filling and topped it with plenty of cilantro and lime juice! Very tasty, and the next day I make leftovers with it and included the (non-authentic) sour cream favored in Tex-Mex cuisine.

Tale of Two Pastas!

2010-02-12T15:35:00.000-06:00

My kids like my cooking, but as a result have gotten kind of choosy about their separate preferences. What I often do is cook up a pot of pasta and then have two sauce options available to toss with the noodles--sort of a made-to-order arrangement!

In this first photo, I whipped up a quick shrimp pasta sauce using butter, garlic, and white wine. I sprinkled on parmesan when I served it to my son, who loves shrimp right now:

For the second pasta dish I fried up some cut-up pieces of sun-dried tomato & basil chicken sausage in olive olive, then tossed in a good half-jar of store bought basil marinara, and tossed in some linguini fini to serve along with the usual parmesan on top, which my daughter loves. I had the same thing except I added red pepper flakes for heat!

It was a quick weekday meal that satisfied each of us!

Ham and Bean Soup

2009-12-26T13:12:00.000-06:00

The other day I found a can of great northern beans and figured out a simple way to prepare it for a hearty lunch.

I heated the beans in a bit of olive oil, added enough chicken broth until I had a decent consistency of liquid, and then diced some deli ham and tossed it in.

Finding some fresh spinach in the fridge, and craving a little nutrient kick, I shredded some of it and stirred it in.

I seasoned the dish with some red pepper flakes, and added just a bit of salt.

When it was heated through I sprinkled on some grated parmesan and enjoyed it!

Quick New Chili Recipe

2009-12-12T15:30:00.000-06:00

Today I was making a batch of Cincinnati style chili, and wanted to test a smaller new chili dish alongside of it since I'd be sharing some of the ingredients. I meant to make this a vegetarian chili, but after realizing I had some Spanish-style spicy chorizo sausage around, I ended up creating this version instead. Note: Spanish chorizo is more like kielbasa and not to be confused with the highly fatty and very spicy Mexican style chorizo which comes uncooked in a tube.

1) saute 1/2 cups sweet onion in a medium saucepan in olive oil.

2) add 1/2 diced Spanish chorizo sausage, continue the saute

3) pour in 1 1/2 cup water, add half a beef bouillon cube

4) stir 1 TBSP chili powder, 1/2 tsp red pepper flakes, 1 TBSP red wine vinegar, a small piece of unsweetened chocolate (1/2 tsp), 1/2 tsp cumin, and a dash of salt.

5) add 1/2 or 3/4 a 16 oz. can of white northern beans (cannellini)

6) if needed for extra liquid, add another 1/2 cup water or beer

7) bring to a boil, then turn down and add 1/2 cup elbow macaroni

8) cook about 20-25 minutes on low heat and serve with chedder or co-jack cheese! Sour cream is another option, and if I had some fresh cilantro I would have garnished with that.

Enjoyed best with a cold bottle of lager!

Linguini with Bacon, Basil, Mushrooms, and Garlic

2009-12-09T09:36:00.002-06:00

Last night I improvised a pasta dish after originally intending to make linguini fini with pesto.

Instead, I sauteed garlic with olive oil and half a slice of diced bacon, then added Pinot Grigio diced mushroom to the sauce.

When the linguini was done I tossed it all together, added some red pepper flakes and grated parmesan, then tore up fresh basil leaves to finish it off.

It was delicious despite how poor this image appears! I realize photographers out there would cringe at my photos but I was too hungry to snap a better picture!

Dinner was served with a glass of the same Pinot used to cook with.

Chicken Piccata Rediscovered!

2009-12-03T11:26:00.000-06:00

I wanted to revisit a classic Watson family dish that I have loved for years but neglected to make in a long while. I dug up a basic recipe from Epicurious.com but skipped the capers and added a bit of sauteed onion and garlic instead to spruce it up.

I used a whole lemon and this picture shows how well the sauce thickens up with the butter/flour mixure.

I served the chicken atop a bed of orzo and cooked up some basic sauteed spinach on the side. I poured the pan sauce over it all and enjoyed the bold, lemony taste of this classic simple dish!!

Spanish Style Tortilla

2009-08-31T11:14:00.007-05:00

One of my favorite food memories from Spain was their well-known tortillas, which are like omelettes with onion and potatoes inside. A typical way to prepare them would be to saute thinly sliced Yukon Gold or russet potatoes along with a lesser amount of sweet onion slices. Use plenty of olive oil for this!

When the potatoes are a bit softer, stir some eggs up in a bowl, season with salt, and add enough eggs to the pan to cover the potatoes well, and then let the pan do the work. Later you'll need to flip it using a plate on top of the pan; it takes a bit of practice but becomes easy enough after 1-2 tries. Add more oil underneath the tortilla if needed, and keep the tortilla solid without burning it (med to low heat is good here). Add cheese if desired; cheddar, goat cheese, or gruyere would probably pair well. Serve by itself or create a small sandwich with it using French bread, which is how you'll see it served for lunches or snacks in Spain, at least in the Basque area where I was staying at the time.

Southwestern Pork Chops

2009-08-16T13:50:00.003-05:00

About a month ago I had a craving for some pork, but also for Southwest flavorings, so I coated some pork chops with paprika, chili powder, salt, and cayenne and grilled them over charcoal.

I then made a basic pico de gallo with garlic, onion, jalapeno, and fresh tomato to place atop the chops. To accompany the chops I heated up some refried beans and added a dollop of sour cream to make this a very simple but hearty Southwestern-style dish. I also grilled up some fresh corn served with real butter and salt. Easy and tasty!

More Burgers!

2009-08-16T13:45:00.002-05:00

Having just finished the latest copy of Saveur magazine, which featured a great story about burgers, I just had to grill out at the neighborhood pool's firepit this weekend.

I simply grilled cheddar cheeseburgers with onions, and I topped mine with crisp lettuce, ketchup, and mustard. I grilled the buns a little bit too. For a little extra kick I had mixed in a bit of raw white onion and that worked out well for added flavor. Sometimes the basics of food are so good!

Soy Marinated Flank Steak Stir Fry

2009-08-16T13:36:00.002-05:00

My kids love stir fry, mainly because it includes noodles but increasingly because of the meat and veggies I toss them in.

This particular dish starts with nice cut of flank steak scored and marinated in soy sauce, brown sugar or honey, and rice wine vinegar. I grill it over charcoal directly for a few minutes on each side and then a few additional minutes on each side indirectly to finish it. Meanwhile, I'm heating a pot of water to cook vermicelli al dente.

I let the steak rest while stir frying garlic, onion, pea pod, baby corn, and bok choy in a pan. Later I add about a cup of chicken or beef broth and a few shakes of soy sauce. When I'm making this for the kids I skip the red pepper, but for myself I'd add enough heat to make me sweat!

When the veggies are done I toss in the vermicelli and sliced steak until the flavors blend and then serve!

Classic Summer Fare!

2009-08-16T13:34:00.002-05:00

The neighborhood pool where I take the kids has a big fire pit where you can grill; in this photo I have a classic burger topped with bacon and tomato alongside slaw and chips and a cold can of real Bud.

Spinach, Tomato, Artichoke, and Goat Cheese Dip!!

2009-07-08T21:45:00.004-05:00

After dining recently at English Pub in Chicago, I wanted to make something like their tasty Spinach, Artichoke, and Goat Cheese Dip.

I chopped two cloves of garlic, a small local ripe tomato (from Mayneland Farm in Naperville, IL), and a jar of artichoke hearts. I sauteed them lightly in olive oil and then added 1/3 bag of baby spinach leaves. I added a few shakes of red pepper flakes to add a bit of fire (not much, just a bit).

After about 10 minutes of cooking, I added a container of grocery-size crumbled goat cheese and let the mix blend a few minutes longer. To top it off, I sprinkled on just a bit of parmesan cheese.

I served the mix atop grilled French bread. The dish holds up well with a Pinto Grigio or a Sauvignon Blanc. Don't be fooled by looks, this tastes wonderful!!

Asian fish and stir fry adventure!

2009-07-08T21:19:00.008-05:00

Last weekend I ventured into a random southeast asian food market near Elgin, IL, where there's a significant Laotian population. I picked up a few unfamiliar ingredients and decided to put something together. Here's what I got:

*gailan (also known as Chinese broccoli)
*baby bok choy (it was curiously labeled "shan h choy" but I couldn't find anything about that while Googling it)
*golden pompano fish (purchased frozen)
*rice vermicelli noodles
*chili basil paste

I grilled the fish for about 5-6 minutes a side after thawing it out. Separately I stir fried the bok choy and gailan with olive oil, soy sauce, and added the cooked noodles and chili paste until the ingredients were balanced and well cooked.

When the fish was done I served it for a great meal accompanied with San Miguel beer, a lager brewed in the Phillipines but popular in Spain where I spent my 19 year-old summer!

The fish was incredible and the vegetable stir fry good; the paste, however, was a bit strong and I may simply stir with my own sauce from scratch next time!

Tapas!

2009-05-31T09:59:00.003-05:00

This weekend I wanted to make a light, tapas-style meal, but didn't look up any recipes ahead of time, so I started backwards with what ingredients were available and came up with this:

*Pan-fried red pepper strips cooked in olive oil, chopped garlic, and topped with thin slices of brie, which melted nicely in the larger strips.

*Scallops lightly sauteed in olive oil, fresh chopped garlic, salt, pepper, and fresh lemon juice.

I served the cheesy pepper strips atop thin slices of french bread, and the scallops went alongside on the plate. A little extra french bread soaked up the scallop "sauce" quite nicely and it all went down well with Sauvignon Blanc (a $14 dollar bottle of Sterling found on sale for $8).

Asian-Style Grilled Pork with Bok Choy and Peppers

2009-05-29T10:15:00.003-05:00

While reading either Saveur or Gourmet, I encountered a recipe for grilled baby back ribs in an Asian inspired marinade with dipping sauce.

Well, I had no time to marinade and had to substitute country ribs for baby backs, which I actually prefer anyway. So I decided to take the core ingredients of the marinade and reduce it into a thick sauce I could top the ribs with after the grilling was done.

Here's some basics on reconstructing what I did:

1) Build indirect fire on a charcoal grill (gas grillers can do this too). Sear 4-6 country pork ribs for 5 minutes per side directly over flames, then place on the indirect side and cover with lid and cook for about 45 minutes.

2) Meanwhile, mix 1/3 cup whiskey, 1/4 soy sauce, 1 tsp fresh chopped ginger, 1/4 cup honey, and a couple TBSP's of olive oil in a pan, reduce slowly by half until a thick syrupy consistency. I added red pepper flakes for some fire and only wish I had some cilantro to add at the end.

3) Saute green or red pepper with sliced bok choy in olive oil with a few dashes of soy sauce for about 15 minutes, or until soft.

4) Cook sticky or jasmine rice according to instructions with the amount you'll need to serve.

5) Plate the dish with a bed of rice, a generous helping of the veggies, and top with a bone-in rib. Add the sauce and enjoy with a crisp Asian lager such as Sapporo or a glass of semi-sweet white wine such as a Sauvingnon Blanc (don't be boring and choose the usual Asian-paired Riesling).

White Beans in Tomato Sauce with Fresh Herbs

2009-05-04T17:14:00.002-05:00

I modified a simple side dish recipe in last months' Food and Wine.

It turned out quite well and tasted great with a simple red table wine.

*Saute 1 can of cannellini beans (white northern beans) in 1 TBSP olive oil for a few minutes
*add half to 2/3 of an 8 oz. can tomato sauce
*add some cheddar or other cheese crumbles to taste
*before serving, tear up fresh basil and rosemary leaves to taste
*add fresh black pepper to taste

Saveur rules!

2009-04-24T14:07:00.003-05:00

I've been getting Food & Wine magazine for 12+ years and have always enjoyed it, but in the last couple of years I've also been getting Gourmet and briefly, Bon Appetit.

But the food magazine I've really been thrilled by recently is Saveur!

It has more of a world cousine focus and the articles and photos are great! Check it out sometime and enjoy the journey into new tastes from around the world!

Steak Torta!! Muy rico!!

2009-03-28T21:22:00.003-05:00

I had leftover steak from last night's dinner around (see post), some onion, french bread, and my usual collection of Mexican ingredients (refried beans, Herdez green salsa, co-jack cheese, and sour cream). Originally I was planning on some kind of steak po-boy with classic New Orleans garnishings (mayonnaise/hot sauce, lettuce, tomato, etc.) but ended up going Mexican.

So I sauteed the onion for awhile then added the beans, salsa, cheese, and sliced leftover t-bone steak, and loaded it onto toasted french bread with chopped tomato and some sour cream. Normally I'm a burrito fan but the torta is a delicious alternative that really should be more popular!! Muy delicioso!!

Early Spring Grilling!! Make it happen.

2009-03-27T20:49:00.009-05:00

Before (potatoes missing):

After:

This is a simple summertime-style meal that satisfies that craving for grilled foods.

Step 1, Roasted Potatoes: set the oven to 425, cut up a few Yukon into a coarse dice and coat in a bowl with olive oil, sea salt, and a couple of cloves of crushed garlic. Roast for 30 minutes while preparing the rest of the meal.

Step 2, Steak: light the grill, charcoal preferably!! coat T-Bone lightly with sea salt and coarse ground pepper.

Step 3, Veggies: brush sliced veggies such as onion, green pepper, and yellow squash lightly with a vinegarette (I happened to have a leftover dijon vinegarette handy!). grill alongside steak to desired doneness.

Step 4, Wine Sauce: chop sweet onion or shallot into a small dice, enough for a handful. saute with butter for 5 minutes, then add 1 cup red wine and 1/2 cup beef boullion. crush a tiny amount of dried rosemary for extra depth. add a few diced crimini or button mushrooms. reduce over 15-20 minutes.

Step 5, Plating: serve steak with grilled veggies and roasted potatoes with sauce over the top.

Served best with a glass of cabernet and warm thoughts of summer and friends!!

Buen Provecho!

2009-03-23T10:32:00.002-05:00

I'm excited about Jose Andres' Made in Spain: Spanish Dishes for the American Kitchen.

I tried the Extremedura tomato salad alongside the traditional Spanish tortilla and had an excellent early spring meal! Great book, great recipes!

Gorgonzola Pasta

2009-02-06T15:55:00.004-06:00

While in Columbus for work, I had a great little dish from Spagio in the Grandview Heights area.

It inspired me to test this out and it worked pretty well:

1 large red pepper
half a large bag of fresh spinach
1 wedge gorgonzola cheese
1/2 cup white wine
olive oil
red pepper flakes
salt
1 box farfalle

Start boiling water for pasta first. I then sauteed the red pepper in a pan on high heat until it blistered a bit, then turned it down and added the fresh spinach. I let the veggies cook down until nearly done.

When the pasta was done I added about 3 cups of it to the pan with the veggies (saved the rest to make basic alfredo for the kids). I splash in the wine and sprinkled a bit of salt and red pepper flakes and at the end, I shredded the gorgonzola and stirred another couple of minutes longer so the cheese slightly melted and blended into a kind of sauce. Worked out well!

Tomato & Feta on Pita Bread

2009-02-01T16:59:00.002-06:00

This Middle Eastern style appetizer is simple but surprisingly tasty!

1 & 1/2 cups crumbled feta cheese
1 & 1/2 cups chopped Roma tomatoes (avoid excess juice)
1/2 cup chopped scallions
1 tsp dried oregano
2 TBSP toasted sesame seeds (quickly toasted on a pan with a bit of olive oil)
6 pieces of pita bread, chopped or torn into serving size (or substitute pita chips)
extra virgin olive oil

Mix all ingredients except the oil and pita in a bowl. Drizzle generously with olive oil and a few shakes of salt. Stir one last time and serve atop pita pieces.

The Best Burritos Since 1989

2009-01-28T13:22:00.003-06:00

I've been going to La Bamba for burritos since my freshman year at University of Illinois in 1989, where the now-chain began. La Bamba has spread to college towns all over the Midwest and is widely known in this region.

We just lunched at the one in Chicago's Loop and I had a chance to speak with the owner, who is a sister of the guy who started it all back in Champaign, IL. I wish I could reverse engineer this stuff but I've never come close. The hot sauce is like spicy liquid gold!!

Baking vs. Cooking

2009-01-26T23:25:00.007-06:00

I've always been interesting in grilling and cooking, but I've never done much baking. But I grabbed a copy of Julia Child's "Baking With Julia" and am considering trying a few things once I pick up the key ingredient in most of the recipes: active dry yeast. I guess this brutal winter has kept me inside long enough where I'd rather learn how to bake something than attempt to pull my frozen Weber kettle grill out of the deep ice and snow that encases it right now (ever since the Thanksgiving turkey!).

If anything works out well, I'll be sure to update these pages!

Killer Sourdough BLT's (minus the L)

2009-01-11T12:57:00.003-06:00

Every year a generous relative sends a package of smoked meats from North Country Smokehouse and I was anxious to use up the bacon I had opened recently, so here's what I came up with:

2 slides bacon
2 slices sourdough bread
1 plum tomato, sliced thin into circles
good mayonaisse
olive oil or butter
gruyere cheese, sliced thin

Cook the bacon in a pan until desired crispiness and lay on paper towels. Wipe the pan clean and coat two slices of bread with either olive oil, butter, or margarine on one side. Place those sides down on medium-heat pan. While the bread is frying, coat one side with mayonnaise and lay down the tomato slices, and on the "hot" side place the cheese first and then the cooked bacon.

Cook a minute or two longer then use tongs to meld the sandwich together. Press down with a spatula to flatten it slightly and cook one minute longer on each side until the cheese is melted and the bread is toasted enough to taste. Delicious winter sandwich!

Notes: I skipped the lettuce from the usual BLT but it would add crunch, especially in the summer. Substitute cheddar or swiss if gruyere is not available or too strong for your taste. I'm eager to add grilled onion next time!

Quick Honey Mustard Sauce

2009-01-09T23:27:00.004-06:00

This works really well on grilled pork tenderloin and makes a very quick sauce for chicken as well:

1/3 cup Dijon mustard
1/3 cup olive oil
1/3 cup honey

optional: 1 TBSP chopped fresh rosemary

Obviously, it's equal parts of the three so you can do this recipe with whatever amounts you need.

This definitely benefits from a tablespoon of chopped fresh rosemary, so if this is for adults the rosemary is a must, but my son prefers it without, so I sometimes just whisk up the basic sauce for him without the herb.

Cajun night tonight!

2008-12-26T16:59:00.005-06:00

Tonight I'm making a basic jambalaya using the andouille sausage we got as a gift for the holidays.

I've pulled together some web links so I can show the kids some samples of Cajun music, Cajun French, and a bit of history about the people. The Cajun & Creole food is incredible and an interesting mix of French, Spanish, Italian, and other influences!

Click here for a really basic jambalaya and a good website on Cajun history!

Roasted Plum Tomatoes with Blue Cheese

2008-12-26T16:55:00.003-06:00

The other day I took some plum tomatoes, halved them, and spread them on a baking sheet with foil. I drizzled olive oil on top along with salt and pepper, then roasted them for about 5 minutes on 400 degrees.

I then placed about 1 TBSP of blue cheese crumbles on each one and cooked them another few minutes until the cheese was melted.

They make a tasty and simple side dish that pairs well with pasta or salad!

Demi-Glace & Borderlaise Sauce

2008-12-26T16:41:00.004-06:00

Last weekend I had the chance to learn about making demi-glace, which forms the basis of many classic French sauces. Saveur magazine published an article by James Peterson about demi-glace (I've written of Peterson's books before).

Demi-glace is essentially a veal stock reduced to the point where it's a rich, concentrated syrup. Lacking time, I short-cutted the recipe and substituted 2 lbs. of beef knucklebones for the veal bones. I did my version in under two hours but it still tasted great when I included it in this awesome version of Bordelaise sauce found in the same Saveur article as the one noted above.

In another sauce I tried from that magazin e (Charcutiere), demi-glace was called for but I had to substitute reduced beef broth and it worked out pretty well.

Demi-glace and your average stock are great to save and have around to add depth to gravies, sauces, and even something like chili!

Grape Tomato Toasts

2008-12-17T22:27:00.003-06:00

I came up with this quick snack tonight that would make a good appetizer; all amounts here depend on how you serve it, so adjust accordingly:

Heat olive oil in a pan, then saute grape tomatoes with salt and pepper on medium heat. Dash on some balsamic vinegar after a few minutes when tomatoes are starting to blister.

Meanwhile, bake or toast some Italian bread and sprinkle with fresh grated parmesan. Pour blistered tomatoes along with some of the sauce that forms from the oil, vinegar, and cast off tomato juice atop the toasted Italian bread and either serve as a snack as is, or cut into squares as an appetizer. Enjoy with Pinot Grigio or Chianti!

Great Reference Guide!

2008-12-09T16:48:00.002-06:00

I spotted another book by James Peterson recently (he's the author who wrote Sauces, which I posted about a few days ago). This new one I have is called "What's a Cook to Do?" and is an illustrated guide of great little tips and tricks that he has noted over many years of teaching chefs and working in restaurants.

For example, the book outlines how to julienne carrots, how to fillet a fish, why you should throw out your roasting rack (cook atop aromatic vegetables instead), how to bake a perfect pie, and how to season a cast iron pan.

I am only 25 pages into but already highly confident that this guide will be invaluable for any home cook.

Chicken Stew with Biscuits

2008-12-06T19:09:00.009-06:00

This is a family favorite, adapted from a recipe in Barefoot Contessa, Family Style, by Ina Garten.

1/2 large yellow onion, diced
1/2 stick real unsalted butter
2 TBSP flour
2 large pieces, bone-in chicken breast
2/3 bag frozen peas & carrots
1 bouillon cube
salt & pepper to taste
1 container ready-to-make biscuits

Cut chicken breasts in a few places, include through the bone, to promote juice flow during cooking. Cover with water and add bouillon cube. Simmer for 30 minutes until nearly cooked; remove chicken pieces to a plate to cool but reserve broth.

When chicken is nearly finished, begin to saute onion in butter for 4-5 minutes until translucent, then add flour and stir vigorously until well blended.

Add 2-3 cups of the broth or substitute store-bought chicken stock or broth (or make using bouillon cubes). Amount of liquid will vary, but aim for a consistency thicker than soup.

When chicken is cool, pull it apart, shred it, and add to stew and continue simmering for 10 minutes or so. Add frozen peas & carrots and simmer another 10-15 minutes before serving in bowls with biscuits on the side.

THE Classic Sauce Book

2008-12-06T12:08:00.006-06:00

Check out Sauces, by James Peterson. This is the authoritative guide to classical saucemaking used as a reference by home cooks and restaurant chefs alike.

Mr. Peterson wrote up an article in Saveur magazine that provides a sample of his writing. Click here to read up on that issue's Charcutiere sauce; I tested it recently and found it delicious, but I had to substitute a 1/4 cup of beef bouillon for the demiglace, which is another classic base sauce that I'm eager to try.

Cincinnati-style Chili

2008-11-30T13:25:00.003-06:00

Cincinnati Chili (95% based on a recipe from International Chili Society Official Chili Cookbook by Martina & William Neely)

1 quart beef broth
2 pounds ground chuck
1/4 cup onion flakes
4 TBSP chili powder
1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground cloves
1/16 tsp ground red pepper
15 ounce can tomato sauce
2 TBSP apple cider or white vinegar
1/2 ounce (1/2 square) unsweeted chocolate

Boil beef broth in a 4-quart saucepan. Slowly add beef to broth until meat separates into small pieces. Cover and simmer 30 minutes. Add onion, chili powder, cinnamon, cumin, salt, allspice, cloves, red pepper, tomato sauce, vinegar, and chocolate and mix well. Bring to a boil. Reduce heat, simmer, covered, 1 hour, stirring occasionally. Refrigerate overnight. Skim off fat before heating and serving. Serves 6.

Notes: I use Casey's beef here, and I usually skip the onion flakes in favor of a 1/2 cup of chopped real onion. I often cut short the overall cooking time and serve it right away, but it does gain flavor by sitting overnight and it reheats really well. Serve it on top of capellini, angel hair, or thin spaghetti.

Lemony BBQ Sauce

2008-11-30T13:21:00.003-06:00

1 cup ketchup
1/4 cup yellow mustard
1/4 cup Worcestershire
6 oz. (half can) frozen concentrated lemonade
pinch Cayenne pepper
2 TBSP onion flakes

Stir all ingredients together and cook over low hear, stirring occasionally, for 10-15 minutes. Look cool and serve on chicken, pork, catfish, and ribs!

Spinach Toasts

2008-11-30T13:15:00.000-06:00

Cook fresh spinach as per the Greek Spinanch recipe found in my Sides section. Drain and serve atop toasted or baked Italian bread slices. The Italian bread should be slathered with butter or pesto sauce prior to adding spinach.

Leftover Turkey Soup

2008-11-30T11:01:00.001-06:00

Optional preparation for Basic Turkey Stock: if possible, save all the bones from a carved turkey, leaving some meat on them, and simmer them in a pot with a cup or two of water to create a rich turkey stock. Simmer with aromatics (carrots, celery, onion) if you have the energy left on Thanksgiving evening to do so!

1/2 stick real unsalted butter
3 large carrots, diced
1 large yellow onion, diced
2 large stalks celery, diced

1 lb. leftover turkey meat, pulled apart into bize-size pieces
2-3 cups turkey stock (above) or equal amount of chicken broth
2-3 cups water plus 1-2 chicken bouillon cubes (optional)

1 lb. box orzo or egg noodles

spices to taste: I use a little oregano, garlic salt, cumin, etc. depending on the richness of the stock or broth used.

Saute diced vegetables until slightly soft, about 15 minutes. Add stock or broth, water (optionally the bouillon cubes), and turkey. Bring to boil, then simmer 30 minutes. Add orzo or noodles, then simmer for 1.5 hours on low heat, stirring occasionally. The amount of water and broth will depend on your preference--taste along the way to judge.

Basic Pulled Pork on a Charcoal Grill

2008-11-30T10:44:00.001-06:00

This Thanksgiving I wanted some pulled pork along with the turkey and it went quite well with the gravy and sides. This is a basic way to roast/grill pork shoulder (aka "Boston butt").

4-5 lbs. pork shoulder

2 TBSP chili powder
1 tsp dry mustard
3 TBSP brown sugar
1 TBSP salt

olive oil

Heat over to 250F. Combine spices in a small bowl for a basic dry rub (note: I'd like to put together a better rub for next time). Coat pork with the oil and then cover it with the dry rub. Place in roasting pan with the fat side up, then cover loosely with foil.

Roast in oven for 3-4 hours, then grill it indirectly on a Weber charcoal grill for 3 more (this coincided with my turkey, but in the summer I will roast it longer in the oven and then grill it with bone-in chicken breasts for about an hour).

Let rest for 20-30 minutes and then gently pull apart the meat and serve. In the summer I serve it with our lemony BBQ sauce (see Sauces) on buns or even tortillas.

Basic Rotini Pasta for Kids

2008-11-28T09:43:00.000-06:00

My kids really love pasta such as rotini cooked up and tossed with a huge dollop of butter (we use Smart Balance actually), about 1/2 tsp salt, and 1-2 TBSP of grated, powered parmesan.

This is practically an Alfredo sauce and works really well for them!

Pan Fried Onions

2008-11-28T09:30:00.001-06:00

These sauteed onions make an excellent burger topping. I learned to fry up many buckets of sliced white onion on the big ripple grill at Murphy's Pub in Champaign, IL around 1992-1993.

Just thinly slice up 1-2 yellow or sweet onions and saute on high heat with a generous amount of olive oil. Turn occasionally, letting the onion caramelize pretty well. They are done when slightly fried and rubbery and work very well on top of burgers with cheddar!

Simple Turkey Brine

2008-11-27T23:39:00.000-06:00

Gallon of water
2 cups apple cider
2 cups sugar
2 cups salt

brine 24 hours before grilling!

Greek Spinach Side Dish

2008-11-27T23:26:00.001-06:00

1) saute pine nuts in olive oil
2) add a full bag of spinach, saute gently
3) drizzle lemon juice to taste, sprinkle with garlic salt (optional)
4) sprinkle red pepper flakes (optional)
5) saute until well cooked
6) top with feta crumbles and serve