Yuletide Pepper Salad

(Reprinted from Cooking with Alice, orginally posted October 12, 2011)
Here's one that I really wasn't looking forward to, just reading the recipe it sounded bad, even thought the ingredients each on their own appeal to me. But together, not so much. White rice, sliced red and green peppers and a vinaigrette of Dijon, oil and white wine vinegar, tossed together. I used the rest of the box of converted rice, as my pantry is beginning to be quite full of half used "specialty" items, sort of like the ghosts of recipes past. Alice allowed for it to be served cold or at room temp, I opted for cold, like my revenge. I also went out on a limb and tossed in the rest of the artichoke hearts I had leftover from last night, a nice touch if I do say so myself. It's beginning to look a lot like Christmas.....

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Episode Note: "The Voice of Christmas" [I will admit that this was a "lost" episode as far I am concerned. I swear I had never seen it growing up, and six months ago if you had asked me if there was a Christmas episode I would have vehemently said no, and possibly bet money or some other tangible item in defense of my position.]  It's Christmastime, and there is a flurry of activity at the Brady residence, decorating the tree, shopping for presents, etc. The holiday is to culminate with a Christmas morning church service with Carol doing a solo of  "O' Come Ye Faithful." But tragedy strikes when she comes down with laryngitis a few days before. All hope seems to be lost that she'll be able to sing and the kids feel as though Christmas is ruined. Little lisping Cindy decides to take matters into her own hands and pleads to the big man himself, the department store Santa, to restore her mother's voice. Mike tries to explain that might be beyond Santa's bailiwick, but Cindy disagrees, saying Santa can do anything. With the family so glum, and Carol bedridden, it is up to Alice to explain to the kids what Christmas is really all about. They rally, and so does Carol, Cindy's wish come true. In the end, they celebrate a very Brady Christmas morning at home, and Carol sings like an angel at church. I believe, I believe, it's silly but I believe....

The Recipe:

Not including the recipe is my gift to you.

Nutty Christmas Cashew Chicken

So, for the first 15 years or so that my silent partner worked at his software company, every Christmas every employee worldwide would receive a ginormous jar of cashews. It became a holiday tradition, and led to a lot of creative cashew cooking. Then, a few years back when the bottom fell out of the industry and it was revealed that sending cashews to all over the world was extremely expensive, especially in the wake of wide spread layoffs, the company announced that it would be the year without cashews. This led to the best line ever uttered in Mark's office. One of his male co-workers, very earnestly I might add, said (and I quote): "I'd gladly give up my nuts if meant saving somebody's job." The good news is, the cashew drought is over and everybody gets to keep their nuts and their jobs this year. Upon arrival of Mark's nuts last week I set about making stir fry cashew chicken with teriaki sauce. It was quite tasty, and while I have made my own sauce (involving sake and flames), bottled sauce works just as well.

While there no end to nutty references, my current favorite nutty buddy is Buddy Nutt, his wife Ukulizzy, and their catchy little song "It's Breakfast Time" recently featured on the PBS "Breakfast Special" hosted by Rick Sebak. The show focused on the best and most unique breakfasts in the U.S. and was the latest installment in his long line of quirky documentaries that have included  A Hot Dog Program, A Program about Unusual Buildings and Other Roadside Stuff, A Cemetary Special and A Flea Market Documentary. The roadside attraction special led us to take our summer vacation to Cave City, Kentucky a few summers back so we could sleep in a a wigwam at the Wigwam Motel (although, I think they technically are really teepees). Anyway, if you are looking for kitsch and off the beaten path places these docs do the trick and you could say we are nuts about them. Play the video and you will see what I mean.

The Recipe:

A whole lotta nuts, preferably free company cashews
1 pound boneless, skinless chicken breast, chopped
vegetable oil
1 green bell pepper, chopped
1 carrot, chopped
Any other veg that suits your fancy - go crazy
1 cup cooked white rice
1 cup homemade teriyaki sauce (see Professor Whitehead's Beef Teriyaki for details) or bottled such as LaChoy
Special Equipment: A Wok

Heat oil in the wok. Add chicken and stir fry until cooked through. Add peppers, carrots, etc and continue to stir over high heat until cooked, about 4 minutes. Add sauce and heat through. Stir in nuts and immediately remove fromm heat. Serve with rice.It's insanely good.

Thanks for the Rum Ball, Mickey!

So here is one of those awesome Christmas holiday traditions - neighborhood housewives getting together to drink and make rum balls while the kids are at school. My friend Sue makes the most famous rum balls in town, and the first year she invited me to join the party I brought the Mai Tais and the Hawaiian Christmas music to set the mood for some Mele Kalikimaka dessert making. This year, I went prepared to take the Bermudan Dark and Stormy route (dark rum, preferably Gosslings, and ginger beer). However, we never got past the Prosecco and OJ. One reason is that the rum balls are REALLY rummy. Even the aroma when you are mixing in the rum will give you a buzz. With one bite you can eat, drink and be merry - my kind of food. The recipe comes from another neighbor who we think may have gotten it from either her Irish mother or Italian father - either way they are little balls with a big kick.

1972 was the best Christmas ever - Santa brought me the Mickey Mouse Gumball Machine. Now, I already had the Mickey Mouse AM transistor radio and the Mickey Mouse camera (the flash cube stuck between his ears), but a home gumball machine was the piste de resistance of my collection. Of course, as with all joys on Christmas morning, a little rain must fall - I don't think I ever got the gum refills once the first batch got eaten (by Christmas afternoon). And, I remember the bottom broke or was jimmied open by someone who needed money, so that was a bust. Nonetheless, it still is one of the best commercials and tag lines of all time. (Play the video) P.S. I still have the camera and the radio....

The Recipe:

2 cups finely crushed Nilla Wafers
2 cups finely crushed walnuts
2 cups confectioners sugar (aka powered sugar)
3 tbsp unsweetened cocoa
1/4 cup melted butter
1/2 tsp vanilla
1/4 cup dark rum (more to taste and texture)
2 aspirin, ibuprofen or Motrin (for later)

Chop wafers and walnuts in a food processor. Combine wafers, walnuts, sugar and cocoa in a large bowl. Stir in butter, vanilla and rum until moistened. Shape into 1 inch balls and roll in additional powered sugar or cocoa. Refrigerate in an air tight container. Must be 21 or older.

I Dream of Chicken Marsala

So the trouble with living with an 11 year old foodie is that her sweet nature and belief that anything is possible often bleeds into my cooking. Often, she eats something in a restaurant and actually thinks I can magically recreate it at home (see Book'em Dano Pu Pu Platter). Today's case in point, Chicken Marsala. I ordered it at a restaurant when we were on vacation in Glen Arbor (which Good Morning, America voted Most Beautiful Place in America, btw) and the Julia child preceded to eat most of it. Ever since, she's been asking me to make it at home. Then, as if fate, I discovered that I had already clipped a recipe for Chicken Marsala out of my beloved Gourmet Magazine and had stuck in the back of my recipe book, apparently for future reference. Now, one cannot maintain ones girlish figure eating too much of this, as the butter and heavy cream contents can add 10 pounds with a blink of the eye. But, in moderation, it is a dream come true. This version matched the restaurants bite for bite. So, I guess you can say that Julia's wish is my command.

Before he was a oil baron bad guy, Larry Hagman was an officer and a gentleman on I Dream of Jeannie. It's a classic tale, really. Military boy meets jewelled bottle, boy rubs bottle, boy meets girl (Barbara Eden) from bottle and takes her home where she lives as his scantily dressed servant. And all of this worked before Don't Ask, Don't Tell. The antics of astronaut Major Tony Nelson, his girl Jeannie, his best bud Capatain Roger Healy and their annoying psychiatrist Dr. Bellows entertained us for four seasons from 1965-1970, until Master and Jeannie got married and then nobody wanted to see them living without sin and the show was cancelled. Just about the catchiest theme song in TV history though, if you ask me.

The Recipe:

1 3/4 cups chicken broth (use fat free, trust me)
2 tblsp finely chopped shallot
5 tblsp unsalted butter
10 oz mushrooms, trimmed and thinly sliced (I used cremini)
1/4 tsp salt
1/8 tsp black pepper
1 cup all-purpose flour (I actually used a little extra to thicken the sauce)
4 skinless boneless chicken breast halves (2 pounds total)
2 tblsp olive oil
1/2 cup plus 2 tblsp dry Marsala wine
2/3 cup heavy cream

Put oven rack in middle position and preheat to 200 degrees. bring broth to boil in a 2 quart saucepan over high heat and then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes. Cook shallot in 3 tablespoons butter in a 10 inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, salt and pepper and cook, stirring occasionally, until liquid the mushrooms give off has evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat. Put flour in a wide shallow bowl. Gently pound chicken into 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin (or the bottom of a genie's bottle). Pat chicken dry and season with salt and pepper. Dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in one layer. Heat 1 tablespoon each of oil and butter in a 12 inch heavy skillet over moderately high heat until foam subsides, then saute chicken, turning over once until golden and cooked through, about 4 minutes total. Transfer chicken to a heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream and mushrooms, bring to boil, then simmer, stirring occasionally, until sauce is thickened, 6 to 8 minutes. Add remaining 2 tablespoons wine. Serve with pasta.
Serves Major Nelson, Major Healy, Jeannie and Dr. Bellows

Who Jell-O Shot J.R.?

Here is the one thing I am certain about: Jell-O could be its own blog. So, I warn you to be patient with the rambling that follows. Oh. wait there is one more thing I know about it: I don't like Jell-O. That said, let's go to town, and by town I mean LeRoy, New York - the birthplace of Jell-O and home of the Jell-O Gallery. Now, truth be told, after General Foods bought out the company (the brand is now own by Kraft), closed the factory and put the whole town out of business you'd think Jell-O reverence would subside. Not in LeRoy. They are as proud today as they were in 1897, and I know because we had the pleasure of visiting what I like to call the "World of Jell-O" in 2000 (it's just south of I-90 on Route 5 between Tonawanda and Rochester, NY). They take their "watch it wiggle, see it jiggle" very seriously there, and it begins when you walk in the door and the welcome mat says "JELL-O" instead of "HELLO". Having learned from an earlier visit to Graceland, I kept my mocking to a minimum, even when the tour guide showed us the "Mold Room". Now, for a product that only ingredients besides sugar and gelatin are aspic acid and fumaric acid (both for tartness), it is surprising how popular it is. While consulting my "Joys of Jell-O" cookbook (yes, I own it and I'd say it was circa 1960) there are thousands of uses for flavored gelatin. My favorites include Ring Around the Tuna (which is green), Under the Sea Salad and Ambrosia Loaf. I am pretty sure the person who invented the Jell-O shot (recipe to follow) read this book and needed a (not so) stiff drink.

1978, the dawn of the nighttime soap opera and with it "Dallas," starring the now late Larry Hagman as J.R. Ewing. J.R. and the Ewing clan conivived and finaggled their way to wealth and power in the Texas oil industry (I will admit, the orginal title for this post was "Ewing Oil and Vinegar Dressing"). Lust for power, love and money made Dallas the number one show year after year and more people watched the "Who Shot J.R.?" episode than actually live on the planet (I remember watching it with my sistr and a couple of her high school friends at a Pizza Hut on 8 Mile). Dallas wasn't just a tv show, it was an event. And, I will admit that it spawned my all-time most favorite show ever- Knots Landing, but that's for another post. 13 seasons of prime time greatness, well, only 12 if you don't consider the one that was just a dream.

The Recipe:

• 3 oz Jell-O or other gelatin (any flavor, but is there really any other brand other than Jell-O?)
• 6 oz water
• 6 oz vodka (or other distilled spirit)

1. Pour gelatin into a bowl.
2. Add boiling water, stirring until gelatin is dissolved
3. Stir in liquor.
4. Refrigerate until cool.
5. Pour into shot glasses, molds, or a baking pan for a sheet of Jell-O to cut up once set. Tip: The small, plastic shot cups are perfect because the drinker can just squeeze the shot out.
6. Refrigerate until the liquid sets. (At least 2 hours, but overnight refrigeration is recommended)
7. Serve cold. So easy, a child could do it.



My Big Fat Greek Spinach Pie

Spanakopitas, spinach pie for you gringos, is always truly delicious. And living in Detroit with a plethora of Greek restaurants, it is always at the the ready. But this recipe is special as my friend Julie actually made it from scratch and had us to dinner. Julie is funny and smart (she was her high school class president after all) and a great cook - the tifecta of qualities that I look for when forming relationships. It is not an understatement that a creation "From the Kitchen of Julie Greenfield" is never overlooked. But apparently, Julie has always been intimidated by phyllo dough - which is funny because to me the dough should be wary of her mad skills! Nevertheless, after seeing Ina Garten (aka Barefoot Contessa) make this recipe on TV, she decided to try to it. Julie had also invited a vegetarian to to the dinner so she thought this would make a great main for her and a side for the rest of us. Julie says:  When I started to make the recipe, I thought it looked much bigger on tv and was afraid the 8" pan made the dish look dinky. The recipe called for melted butter to be slathered on top of the finished product. I did this and of course, the butter dripped all over the oven, creating A LOT of smoke and setting off the smoke alarm. When all was said and done, it came out perfectly, we have over half the pie left over (small in diameter but large in height) and my vegetarian friend was a no show. And, it's true, when we arrived all of the windows were open airing out the house from the smoke. The finished product was delicious, the company and conversation stimulating and a great time was had by all.

My Big Fat Greek Wedding, a little movie that turned into a big hit in 2002. It's a classic story - ethnic girl meets WASPy boy and falls in love, much to the chagrin of both sets of parents. It is also the classic story of an aspiring writer/actress who sets out to make an independent film on a shoe string budget that ends up being the sleeper hit of the year - I mean hadn't we seen this before with Rocky? And, of course it all ends up being a big nothing - fame and success being fleeting and one-hit wonders a dime a dozen.



 The Recipe:

• 1 cup chopped yellow onion
• 1/4 cup olive oil
• 3 scallions, white and green parts, chopped
• 2 (10-ounce) packages frozen chopped spinach, defrosted
• 4 extra-large eggs, lightly beaten
• 3 tablespoons freshly grated Parmesan cheese
• Plain dry bread crumbs
• 1 teaspoon grated nutmeg
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups small-diced feta cheese (12 ounces) Ina having given no indication of what variety of feta, and Julie having 6 to choose from at the market, selected the Israeli - in support of her people
• 3 tablespoons toasted pine nuts
• 24 sheets frozen phyllo dough, defrosted
• 1/4 pound (1 stick) unsalted butter, melted
• Flaked sea salt, such as Maldon, for sprinkling

Preheat the oven to 375 degrees F.

Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.

When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.

Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot.

Saved by the Bell Pepper

Stuffed green peppers and I have a long and storied past. Well, not really. My Dad used to make them when I was growing up and I thought they were the most disgusting thing ever. He grew his own peppers and made them in a crock pot. Then, fast forward 30 some odd years later and while I was "Cooking With Alice" I met them again (See Drysdale's Home Run Peppers). I approached it like most of those recipes, with trepidation. But as luck would have it, they weren't half bad - I guess I just never tried them 10 times to know whether I really liked them or not. Anyway, the flaw with Alice was that she didn't have me boil the peppers first - turns out that is the key. So, turning to my more trusted "Alice" aka Betty Crocker, I have perfected the recipe and now enjoy stuffed peppers, especially when they are in season. Kind of makes me miss my Dad's garden, I didn't know a good thing when I had it.

Saved by the Bell, a really bad mid to late 1980s comedy that I am proud to say that I never watched. Set in an all-American high school antics, Hammer pants, shoulder pads and bright primary colors starred along with a teen cast that included Mark-Paul Gosselaar (who grew up to take over for hunky Rick Schroder (fka, Ricky Schroder of Silver Spoons fame) as resident Officer Hottie on NYPD Blue. Tiffany-Amber Theissen, who went on to ruin what was left of Beverly Hills 90210, and Mario Lopez, who has a stellar Dancing With Whomever career. All in all, far too many hyphens and consonants  for me to handle. Oh, and there was that geeky kid, but not Urkel, no cleverly named Screech, who was so typecast his only other role was on one of those fat B-list celebrity shows that he got kicked off of for refusing to lose weight. The only thing worse than this show, was it's spin off: Saved by the Bell The College Years - and I'll save us all by not going there.

The Recipe:

6 large green peppers (homegrown if you have them)
1 pound ground beef
1 tsp salt
1 cup cooked rice
15 ounces tomato sauce
shredded mozzarella cheese (optional)

Cut the top off of each pepper. Remove seeds and membranes, rinse. Cook peppers in enough boiling water to cover for 5 minutes. Drain. Brown ground beef in a 10-inch skillet; drain. Add 1 cup tomato sauce, salt, rice and heat through. Preheat oven to 350 degrees. In order to stuff yourself, stuff each pepper with beef mixture; stand upright in an ungreased 8x8x2 baking dish. Pour remaining sauce over the peppers. Cover with foil and cook for 45 minutes. Uncover, add cheese if desired, and cook 15 minutes longer. Serves 6.

Clips and Dip

I thought I would take a break from the cooking to look back on the first year of the blog. First, I'd like to thank my readers. Between my two blogs, this one and Cooking with Alice, I have racked up over 5100 hits in the last 16 months. An alternate title for this post could have been "To Russia with Love", because behind the United States, Russia is second on the list on countries with the most views. Australia and the UK round out the top four. It has been quite a switch, from cooking nasty recipes (Alice) to only tasty ones (with an occasional visit to Mayberry or a three hour cruise thrown in for good measure). I would also like to thank my guest blogger/chefs - and I am always looking for more so please let me know if you want to be included. The good news is that I still have a few good ideas up my apron sleeve - so stay tuned.

Clip shows, best of's, highlight reels, retrospectives - all are just synonyms for writer's block in my book.
A clever ploy whenever a show (or it's writers) have run out of steam but owe the network another episode. Reverting to the memory cloud is a tried and true sitcom staple. The promise of an "All New" episode quickly fades into a "remember when..." episode that has two minutes of new content and 20 minutes of re-run flashbacks. Really, there is no shame in it. All the best shows have done it (Seinfeld, Friends, Sex in the City, the Simpsons - although they mercilessly parodied the concept). Enjoy my all new, very special clip:

The Recipe:

Get your pilot picked up by a network. Write 22 good episodes. Build a fan base. Get your fans to petition the network to renew the show despite bad first season ratings. Get a second season. Write 21 good episodes. Phone in the 22nd show with clips.

Baseball, Hot Dogs, Apple Pie and Chevrolet

A salute to all things American, but mostly my beloved American League Champion Detroit Tigers. And there is arguably no better hot dog than a baseball stadium hot dog. Now, we take our baseball, our hot dogs and our apple pie very seriously (the Chevrolets, not so much) in this house. And, my season-long commitment to the Tigers has happily been extended. Usually, we start the season with an opening day stadium feast: hot dogs (boiled to perfection and left to sit in their own water the way they do it at the ballpark,), steamed buns, soft pretzels and peanuts. Mark usually picks up the nuts from outside the stadium on his way home. Some church group sells them as a fundraiser, resulting in his referring to them as "religious nuts".  His whit doesn't end with his nuts, he also can make a mean pie crust, and when apples are in season the pie is to die for. But that is for another time and another post. Tomorrow we will once again celebrate the first game of the World Series with our traditional baseball dinner - California here we come!



Yesterday (1975 to be exact) and today the song and the sentiment remain the same. Don't forget to root, root  for the Tigers, if they don't win it's a shame. Play the videos .

 The Recipe:

Good hot dogs (I know, I know, that is an oxymoron. However, try Hebrew National - that's as close as you'll get)
Buns, Preferably Browns Bakery, the official buns of the Detroit Tigers
Mustard, optional ( I still remember the way the hot dog vendors at Tiger Stadium used to slather on your mustard with a tongue depressor - ah, the good old days before food safety regulations got in the way)
Water

Special equipment: a large pot with steamer insert and some patience

Fill the pot with water. Bring to a boil and add dogs. Boil for one minute and then turn down heat and allow to simmer for at least 20 minutes, the longer the better. Just before you are ready to eat, place steamer insert in the pot, place buns in side and cover briefly - be careful not to over steam, the result is soggy buns. And there is nothing worse than religious nuts with soggy buns, just sayin.

Car Tipping Ribs

Barbecue ribs, as delicious as they are, force eaters to make too many decisions: short ends, long ends, baby back, spareribs, St. Louis style, half slab, full slab, McRib. Really, the choices are endless. We are big rib eaters here and normally order out. Sadly, our favorite rib joint went out of business after a fatal shooting in their parking lot. It's kind of hard to recover from that, apparently. Anyway, searching for alternatives, I decided to try Bon Appetit's recipe for "The Best Barbecue Ribs Ever" - they don't mess around and honestly, I think they are little full of themselves. Turns out, good ribs take at least two days to make. First you dry rub and bake, then cool in the fridge for a day or two to let the flavor develop. Then you grill and baste. Fairly simple given the time needed. Unfortunately, they were just okay. This is one of those things that you probably need a smoker (the good kind) to have perfect results.

Flinstones, meet the Flinstones, they're a modern stone age family. Think about that for a minute....both modern and stone age. Anyway, Fred, Wilma, Pebbles, Dino and of course the neighbors, Barney, Betty and Bam-Bam. Stellar cast for a show from the town of Bedrock, they really are a page right out of history. And, wouldn't it be great if we could ride with the family down the street, courtesy of Fred's two feet? It truly is a yabba-doo time, a dabba-doo time. If only the cat would stay out for the night, we'd have a gay old time.

The Recipe:

2 1/2 tbsp kosher salt
1 tbsp dry mustard
1 tbsp paprika
1/2 tsp cayenne pepper
1/2 tsp freshly ground pepper
8 lb baby back pork ribs (8 racks, not to be confused with 8-tracks) or St. Louis Style spareribs
low salt chicken broth (optional)
1 1/2 cups barbecue sauce

Preheat oven to 350 degrees. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between two baking sheets.

Bake ribs until very tender, but not falling apart, about 2 hours for baby backs and 3 for spareribs. Carefully unwrap ribs; pour juices from foil into a heatproof 4-cup measuring cup; reserve juices. Let the ribs cool completely.Rewrap ribs in foil and chill for up to three days (the longer the better). Cover and chill the juices.

Build a medium-hot charcoal fire or heat a gas grill to high. Add broth (or water) to rib juices if needed to to measure 1 1 /2 cups. Whisk in barbecue sauce to blend. Grill ribs, basting with sauce mixture and turning  frequently, until lacquered and charred in places and heated through, 7-10 minutes (mine needed a bit longer). Transfer to a cutting board; cut between ribs to separate. Serve with additional sauce. Serves 8.

Oh, Rob! Shish Kabob

Chicken kabobs, beef kabobs, shrimp kabobs, veggie kabobs - you really can't go wrong threading marinated meat or fresh produce on a metal skewer and grilling over high heat. Truly simple to make, although I will admit when I was younger buying them already assembled from the grocery store ( I mean, who can resist Kabob Jamboree Day?) but I learned that that was for suckers. I could build them, faster, better, cheaper. Your choice of meat, a marinade (and the sky is the limit here), some veg, and a metal stick (you can use wood or bamboo, but be sure to soak them in water first, trust me).  A summer rerun that is always welcome, especially with toasted pita. The best part is that there is truly no wrong answer for how and what you use. So try it, you'll like it.

The Dick Van Dyke Show, hands down the finest television comedy show ever - and I mean ever. Think about it, you know you love Bob Newhart, Mary Tyler Moore and The Carol Burnett Show, but they all came later, Dick Van Dyke paved the way. And, I contend, that if you could only watch reruns of one show for the rest of your life, you would choose Dick van Dyke (I know, this seems odd coming from such a huge Brady Bunch fan), but this show is comedy at it's highest level. From 1961 to 1966, Dick (Rob Petrie), Mary (as in Tyler Moore) as Laura Petrie his suburban New Rochelle housewife and office side kicks Sally Rogers (played by hair bow queen Rose Marie) and Buddy Sorrell (the great Morey Amsterdam) gave us 158 episodes of pure comedy gold. From the catchy opening theme and ottoman stumble, to the closing credits, this show delivered, and usually with Laura uttering her famous "Oh, Rob" warble along the way. Picking a favorite episode is a challenge, but for me it is the time Laura and Rob inherit an old roll top desk that they are sure has fortune hidden inside. Hilarity ensues when Laura, making a discovery she is sure is the treasure they've been looking for says "Oh, Rob, it's the biggest diamond I've ever seen" - but in reality it turns out to be a glass door nob. Perfect writing, perfect casting, perfect timing. A true masterpiece.

The Recipe:

1 pound boneless skinless chicken breast, cut into chunks

italian or soy ginger dressing or marinade

1 green pepper, cut into chunks

cherry tomatoes

Marinade the chicken in dressing for at least an hour. Skewer pepper, meat, tomato in that order under skewer is full. Grill over high heat, turning once for 15-20 minutes. Serve with warmed pita bread and rice pilaf, not Edith Piaf.

Special Equipment: Metal skewers

Beauty and the Beet Pasta Salad

This "recipe" comes courtesy of my old high school pal, Pam. Although, none of the girls in our "gang" never seemed to have a proclivity for cooking when we were in school, we now, no matter our chosen professions, have all been domesticated to some degree or another. This shows itself when we gather for our yearly retreat and each one of us either brings a dish or makes something upon arrival (see Beignet There, Done That). So Pam is no exception, and although her pesto is delicious, I have chosen this pasta salad to post. She claims that there is no real recipe - she makes it up as she goes. I have to say, this is often the best way to cook. Follow what you love, experiment, occasionally fail, and ultimately land a few great dishes that impress even the harshest critics (i.e., high school girlfriends). She uses bow tie pasta, olives, feta, beets and most surprisingly, pepperoncini - which gave it a bit of a kick, one I didn't expect but thoroughly enjoyed. And, although I am not a big beet fan (although a huge Beat, as in English, fan) I liked it.

Beauty and the Beat, the seminal 1982 album from the best girl band ever - The Go-Gos. Part of an orginal crowd, this band featured five singing and instrument playing females - an anomoly at the time. With cute outfits and bouncy tunes, they were a formula made for a one-hit-wonder, yet these ladies managed hit after hit after hit with catchy tunes like "Our Lips are Sealed" ,We Got the Beat" and "Can't Stop the World". They even successfully followed with a second album "Vacation" featuring the hit of the same name and waterskiing music videos have never been the same. Alas, sex, drugs and new wave music proved to be the end for our fivesome, as Belinda Carlisle and Jane Wiedlin went on to solo careers and rehab. But, proving good friends and can't stay away forever, they have reunited, cooked up some new tunes and are currently touring.


The Recipe, according to Pam:

16oz bow tie pasta
one half can/jar calamata olives
 1 1/2 blocks feta (which seems like alot, but Pam is a very generous person)
 one half can/jar pepperoncini
 1/ 2 cup red onion, chopped
 one half can/jar shoe string beets
 bottled vinegar and oil style greek dressing
 dash of garlic powder
 dash of dill weed (dill weed, LOL)
 splat of mayo (and Pam does SPLAT! her mayo)
 fresh ground black pepper


Chop it, boil it, crumble it, pour it, mix it. enjoy.

Family Thai(s) Green Beans

Heaven, I'm in heaven, and it is all thanks to my friend Ann and her smart buy at a subdivision garage sale. You see, she landed a stash of Cook's Illustrated magazines, and from the pile one issue emerged and spoke to me. My favorite dish at my favorite Thai restaurant (Sy Thai in Birmingham if you must know) is Prik Khing, which is greens beans, prik curry sauce (whatever that is) and your choice of meat (usually chicken). Anyway, skimming through the January/February 2007 issue, I came across a recipe entitled Schezuan Greens Beans at Home and my interest and taste buds were immediately peaked. Running through the ingredient list, I was surprise to find all but one was a normal pantry item - even the sherry, for which I bought a bottle during my Cooking With Alice phase and used only a tablespoon or two. The only thing I didn't have was the toasted sesame oil, but after a quick trip to the internet (which is always easier that a trip to the store) I realized I could make my own - toasting sesame seeds, crushing them and mixing with oil. The recipe also calls for ground pork, but I had some leftover grilled pork tenderloin in the fridge, so I used that instead. Truly delicious and hauntingly similar to the restaurant version. The key is to cook the beans until they shrivel, otherwise they aren't tender enough.

Ah, the 80s and their Regan era sitcoms. NBC's Family Ties was no exception, melding hippies from the 60s with their mainstream nuclear existence in suburban Ohio as parents with 3 (eventually 4 when the Cousin Oliver syndrome hit the show) children, one of whom bucked the liberal trend by being a devoted Young Republican and capitalist. Catapulting Michael J. Fox to stardom, the show followed the antics of Alex P. Keaton and family through the trials and tribulations of growing up, always with a heartfelt laugh track. I mean, what could be more entertaining than a father who works for PBS instilling his values on a son devoted to supply side economics? And did  you ever notice that big commercial stove in their kitchen? Oh, how I envied that as a young girl. Rather cheesy theme song, however, I mean what would we do with out us? Sha la la la.


The Recipe:

2 tbsp soy sauce
1 tbsp dry sherry
1 tsp sugar
1/2 tsp cornstarch
1/4 tsp white pepper
1/4 tsp red pepper flakes
1/4 tsp dry mustard
2 tbsp water
2 tbsp vegetable oil
1 pound green beans, ends trimmed. cut into 2-inch pieces
1/4 pound ground pork (but you know I love reruns, so I use whatever leftover pork I have, chopped)
3 medium garlic cloves, minced
1 tbsp minced fresh ginger
1 tsp toasted sesame oil

In a small bowl, stir together soy sauce, sherry, sugar, cornstarch, white pepper, pepper flakes, mustard and water until sugar dissolves, set aside. Heat oil in a 12-inch skillet over high heat. Add beans and cook, stirring frequently, until crisp and tender, and skins are shriveled and blackened in spots, 6 to 8 minutes. Transfer beans to a large plate. Reduce heat to medium high and add pork to now empty skillet. Cook, breaking into small pieces, until no pink remains, about 2 minutes (if using leftover cooked pork, add to pan and warm through). Add garlic and ginger, cook stirring constantly, until fragrant, 15 to 20 seconds. Return beans to pan and add sauce. Toss and cook until sauce is thickened, 5 to 10 seconds. Remove from pan and stir in sesame oil. Serve immediately. Serves 2 as a main, 4 as a side.

Rigatoni Orlando and Dawn

Sometimes the best meals come together in the simplest of ways – and in this case have only three components. Born out of my love for all things Italian: fresh sausage, canned chopped tomatoes and tubular pasta (in this case rigatoni). Now, the key is to use only the finest of these three, so of course the lead item is the sausage. And, where else can one fine the freshest homemade Italian sausage but at my favorite Traverse City stop – Folgarelli’s. Regular readers know of my love affair with this place and all of their products, and the sweet Italian sausage is a hit every time. Cooked and them mixed with the chopped tomatoes (adding just a hint of kosher salt) and a good brand of dried pasta like Barilla or De Cecco and you have a dinner time hit on your hands.

Tony Orlando and Dawn (ie, Telma Hopkins and Joyce Vincent Wilson), are as much a part of the 70s as bell-bottoms and disco balls. With hits like Candida, Knock Three Times and Time a Yellow Ribbon, and He Don’t Love You (Like I love You), they are forever embedded  in our pop culture musical score. Not only could they sing, but they could dance and act as well - just take a look at their 1974 Variety Hour a la Sonny and Cher. That was a show to end all shows! Not to mention an appearance or two on The Love Boat, and Telma Hopkins tour de force on Bossom Buddies. You don’t have to knock three times or tie a yellow ribbon to be reminded of such greatness - It's no wonder they weren't just a one hit wonder.

The Recipe:

1 pound fresh sweet Italian sausage (casings removed)
1 pound Rigatoni
1 28 ounce can chopped and seeded tomatoes
kosher salt (to taste)

In dutch oven or (knock) 3 (times) quart heavy saucepan cook sausage until no longer pink. Add tomatoes and salt, heat to a boil and them simmer for at least 20 minutes (or once on the pipe if the answer is no). Boil pasta according to package directions. Drain. Mix pasta and sauce. Serves 3 very hungry people.

Harry Potter Chewy Ginger Biscuits

Hi everyone this is the Julia child. Today I am the blogger and chef. I am also the world's biggest Harry Potter fan. Every year on the Fourth of July there is a bake off in our town. Last year as you may know, my mom did not win (see Cooking With Alice: You Can't Win Them All). But this year I wanted to try in the kid's category. So I made a recipe from the Unofficial Harry Potter Cookbook. I got it for a Christmas present from my mom's friend Kristy (see Mr Kristy Green Jeans Soup). These chewy ginger biscuits are yummy, like a sugar cookie with a hint of ginger, which is good because I don't like ginger. It was hard to get the dough just right but we did it by adding lots of extra flour. Blogger Note: Apparently you don't have to a wizard to use this cookbook, but it doesn't hurt! Sadly, Julia didn't win either - I think You Know Who must rig the judging. Both awards in the children's category were won by sisters - so their mother is no squib, if you know what I mean.

JK Rowling's seven books in the Harry Potter series are the best selling books of all time. At our house, not only do we live and breathe all things Potter, but now we eat them as well. This recipe is apparently a reference to a newt-shaped ginger biscuit that Professor McGonagall gives to Harry in book five after he has been tortured by Professor Umbridge. The series chronicles the harrowing adventures of the Boy Who Lived and his friends Ron and Hermione during their years at Hogwarts and beyond. In case you are not a super fan (or even if you are ) play the video and you will be up to speed in 99 seconds.



The Potion, I mean Recipe: (wands at the ready)

3 cups flour (we needed  a lot more..)

1/2 tsp baking soda

1/4 tsp salt

1 tbsp ground ginger

2 sticks butter, room temperature

1/2 cup packed dark brown sugar

1/2 cup granulated sugar

1 large egg

1 large egg white

3/4 cup golden syrup or light corn syrup

1/2 cup sugar for rolling cookies

Special Equipment: An Outstanding or at least Exceeds Expectations on one's O.W.L.s 

Pre heat oven to 375 degrees. Place racks to the upper and lower middle positions (or just use two ovens, like I do). Line two cookie sheets with parchment paper. In a large mixing bowl, whisk together the flour, baking soda, salt and ginger. In a separate bowl, beat the butter and the sugars with an electric mixer until light and fluffy (but not like the three-headed dog Fluffy), scraping down the sides of the bowl as necessary, about 5 minutes. Add the egg, the egg white, and syrup and beat until combined. Scrape the bottom with a rubber spatula to make sure it is fully combined. Scoop out the balls of dough with a cookie scoop or tablespoon. Form into 1 1/2 inch balls and roll in sugar. Place the balls 2 inches apart on the prepared cookie sheets. Bake for 10 minutes, rotating the pans and switching shelves halfway through the baking. Slide the parchment paper onto wire racks to cool;do not remove the cookies individually until they cool.

Makes 3 1/2 dozen. Serve with butter beer or pumpkin juice.

Peach Pit Cobbler

Regular readers of this blog know that I grew up with a mother who made more reservations for dinner than actual meals and her memorable main dishes total three. However, she is famous for one dessert - peach cobbler. Every year during the height of peach season (before climate change that usually just meant the end of August) we would beg her to make cobbler. My 5 sisters and I all have this one thing we agree upon: peach cobbler rocks. Now, her recipe comes from the early 1950s edition of the Betty Crocker cook book (which I believe she got for a wedding gift and I know she still has). A few years back I borrowed the recipe and made a copy and have been making the original ever since. It suggests that any fruit can be used, but I suggest peaches. It also says  you can use vegetable oil or crisco, but crisco makes it taste better. This is comfort food dessert at its best.

Have you seen those Back to School Beverly Hills 90210 commercials for Old Navy lately featuring Jenny Garth, Luke Perry, Jason Priestly and the girl (actually, I should say grown woman) who played Andrea?
Boy, do they bring back the memories of those plucky Minnesota  twins (Priestly and Shannon Doherty) who get plopped down in the toney zip code and to make new friends and influence people all the while hanging out at the wholesome Peach Pit diner. The "kids" hung out there for the 10 year run of the show, the savvy writers having turned it into the Peach Pit Afterdark nightclub once the characters were old enough to legally drink. Through all of the trials and tribulations of privileged teenage life, Nat (the modern day Al of Arnold's) and the Pit were always there to comfort bad boy Dylan, rubes Brandon and Brenda, pretty girl Kelly, insecure Steve and nice girl Donna.

The Recipe: (written the way Betty did)

Preheat oven to 350 degrees

Arrange in a square 9x9 pan 3 cups sliced and pitted peaches
Sprinkle with a mixture of 2/3 cup sugar, 2 tbsp flour and 1/2 tsp cinnamon
Dot with 2 tbsp butter

Sift together into a bowl 1 cup flour, 2 tbsp sugar, 1 1/2 tsp baking powder, 1/2 tsp salt
Add 1/3 cup shortening or oil, 3 tbsp milk and 1 egg

Stir with a fork until thoroughly blended. Drop by spoonfuls over the fruit. If desired, dough may be spread with a spatula to cover the surface of the fruit. bake 25 to 30 minutes. Serve warm with cream or ice cream.

Note: For a larger recipe, double the ingredients and bake in an oblong pan 13x91/2 pan 40 to 50 minutes at 350.

For Kevin

In The Summertime Pasta Salad

Originally posted on August 28, 2012. This is my favorite pasta salad. Try it, you'll like it.

A true test of my mettle as a cook and a hostess. Having been out of town for four days and the cupboards bare, a phone call - from a friend for lunch. In 30 minutes. Tired of eating out, the intrepid hostess suggests the friend come over. She accepts. Now the only question is what to make? First lucky discovery - a block of feta cheese in the fridge. Good start. To the pantry, where pasta choices always abound and a box of tri-color rotini is discovered (the recipe calls for farfalle, but desperate times call for desperate measures). Good, we have the makings of my stand-by pasta salad, but what about a veg? The freezer gives the gift of a bag of frozen broccoli florets courtesy of Trader Joes (yes, fresh is always a better choice, but when one has been on vacation....). Now we are cooking with gas, literally. A simple French vinaigrette (olive oil, red wine vinegar and Dijon mustard) and voila - summertime pasta salad (oh, and a few garbanzo beans found in a container in the salad drawer thrown in for good measure and a bit of fiber). More good news from the freezer - half of a baguette (when warmed in the microwave it is quite yummy). All made in under 10 ten minutes once the water reached a boil. Whew!

Few songs embody a season the way 1970's Mungo Jerry's hit "In the Summertime" does. Now mind you, I am a big Sly and the Family Stone "Hot time in the Summertime" fan, but a listen to Mungo Jerry just makes me feel good. Ironically, this song was written in just 10 minutes, the same time it takes to make my pasta salad. So, you decide - yummy pasta salad or a seasonal ditty. Take a listen while you make up you mind.

The Recipe: (for a perfect world when there is time to plan and shop)

1 pound broccoli, trimmed to bite sized florets
1 pound tri-color bow tie pasta (technically any pasta will do, but their is definitely better flavor with the tri-color)
1/2 cup olive oil
1/4 cup red wine vinegar
1 tbsp Dijon mustard
1/2 tsp dry basil (if you have it)
1/2 can red kidney beans, drained and rinsed
1/2 can garbanzo beans, drained and rinsed
Crumbled feta cheese to taste

Cook pasta. Drop broccoli into boiling water and cook just until it turns bright green (1 to minutes). Drain pasta and broccoli, rinsing with cold water and drain well again. Combine oil, vinegar, mustard and basil. In a large bowl, add pasta and dressing and mix well. Add beans, mix gently. Add feta and mix again.
Serve immediately if guests are about to arrive, or chill until you need it.

Ancient Chinese Secret Fried Rice

Chinese food at home - not always a sure bet. And I love a good stir fry as much as the next guy, but fried rice is truly my fave.The secret to good fried rice is (c)old white rice. You can either make your own and refrigerate it or use leftovers from take out, but it has to be cold. The rest is completely up to you. Chicken, pork, shrimp, vegetables - personally, I use whatever I happen to have on hand. This time I marinated chicken breast in a soy sesame dressing and grilled it. For the veg I went with shredded broccoli and carrots that I normally use to make Broccoli Slaw. I always have that on hand because sadly it is the only way the Julia child will eat broccoli. Oils, sauces, etc are also up to interpretation. I used soy sauce only as the marinated chicken added all the extra flavor necessary. Believe it or not, I make it all up as I go.The only downside is no fortune cookie finish, so now I have no idea what the future holds, what my lucky numbers might be, or how to say the word "door" in Chinese.

Of course my sister's and I were horrible when we used to imitate this commercial. The days before political correctness and Chinese domination of the world's economy via The Dollar Store were certainly dark times. (Speaking of which, for my next blog I am considering only cooking "food" purchased at dollar stores - whadda ya think?) Anyway, I will not recount for you all of our antics, but let me just say, both "Fried" and "Rice" would be pronounced with the letter L and I'll leave it at that. (I said it was horrible, didn't I, I forgot shameful as well). They don't make 'em like this anymore (and that's probably a good thing). Play the video....

The Recipe:

Were you not paying attention?! Which part of Ancient, Chinese and Secret didn't you get? Oh wait no it isn't....

3 cups cooked white rice, cold
3 tblsp vegetable oil

1 whole boneless chicken breast, cooked and chopped
2 eggs, lightly beaten

2 tbsp soy sauce (precisely 2 1/2 take out packs, if you really must know all of my secrets)
1/4 c chicken stock
1 12oz package Trader Joe's Broccoli Slaw

In a wok over medium heat, warm 1 tablespoon of oil, swirling to coat the bottom and sides of the pan. Add the eggs and stir continuously until soft curds form, about 1 minute. Transfer to a bowl. Add the remaining oil over medium-high heat, again swirling. When oil is hot, add the rice and stir and toss every 20-30 seconds until it is lightly browned, about 5 minutes. Add the chicken, broccoli, stock, soy sauce and stir to combine. Add the eggs and toss until egg is in small pieces and all the ingredients are heated through, about 1 minute longer. Serves 4.

GOTV Dinner

Turns out GOTV stands for Get Out The Vote. The first few weeks of campaign meetings I thought it was a special political television channel, but nope, turns out it is just fancy politico lingo. And, if there was ever a day to GOTV, today is that day - especially if you live in Wayne, Oakland or Macomb counties. Funny thing about August primary elections - they have horribly low voter turnout. In fact, it is the argument some politicians use for only placing millages on general election (aka November) ballots is that more people (although still low) vote. However, there is an argument to be made that August is more important than November, because the candidates that win in August are those that appear on the November ballot. Food for thought.

Seriously, what innovation of the mid 20th century was more significant to both food and pop culture than the frozen TV dinner? Think about it, "meat" entree, starch, veg and dessert all in one perfectly compartmentalized aluminum tray. Fried chicken, Salisbury steak, peach cobbler, brownie - man these frozen delights had it all. I mean, what other food also had an accompanying piece of furniture (the TV tray) and not only encouraged but practically required the watching of TV while eating? And good things come to those who wait, because remember, these were big before microwave ovens - there was preheating and then at least 25 minutes of baking. But still, it was a time saving invention that freed housewives like myself pursue other pastimes, and solved the everyday problem of how to please the whole family. With TV dinners, everyone could vote for their own meal - father could have meatloaf while junior enjoyed roast beef and little sister could have macaroni and cheese (when she was in her vegetarian phase).  Now, don't make me choose between Swanson and Banquet - that's like asking who was better Mary Tyler Moore or Carol Burnett. It just can't be done.


The Recipe:

Vote early and often
Democracy is at it's best with robust honest debate
You can't complain if you don't participate
Passion for a cause and an understanding family, help too
Serving size: every vote counts

Six Rashers of Kevin Bacon

Bacon has always been a basic food group as far as I am concerned. But doesn't it seem like all of a sudden, bacon is everywhere? And people are doing crazy things with bacon. I love bacon and eggs, spaghetti carbonara (the best kind of bacon and eggs) and a BLT as much as the next food blogger, but I have to draw the line and it may just be bacon in my chocolate. Or possibly, the Burger King Bacon Sundae, yes, you read that right, a bacon sundae being test marketed in southern states. Billed as a "cool collision of salty and sweet" and weighing in at only 510 calories, who wouldn't want one their way everyday? It seems as if we are in the midst of a bacon revolution.  In June, in a nearby town, they actually held a Michigan Baconfest, which of course the tickets sold out faster than a pig can blink. Actually, it's nice to know that in a world consumed by organic this and healthy that, that bacon reigns supreme.

Six Degrees of Kevin Bacon, also known as the Kevin Bacon game is based on the premise that it is a small world but I wouldn't want to paint it. The six degrees of separation concept that everyone in the world can be connected in six steps naturally flowed into connecting everyone in Hollywood to working (or over working, depending how you look at it) actor Kevin Bacon. There is actually a website devoted to this very topic - theoracleofbacon.org. You know if you want to go from Kevin Bacon to Greta Garbo or Cary Grant it will do the work for you. There are a few missing links, however. While Kevin Bacon can be easily connected to Lassie, he cannot be connected to Mr. Ed or Flipper (trust me, I checked). I recently saw an interview where Kevin Bacon admitted to being less than flattered when the game first emerged - apparently he felt it devalued his body of work. Seems like Kevin Bacon needs to be more Footloose and less A Few Good Men, if you ask me.

The Recipe:

Use good, thick platter bacon.
Never buy bacon in a flat package with a "viewing" window
Better yet, go to your meat counter.
Don't skimp on price, good bacon is worth it. After all, you are cutting years off of your life by eating it, it may as well be worth it.
If you like flat bacon, get a bacon press. You can also use it to make paninis.
Finally, consider prosciutto every once in a while, because bacon by any other name is just as savory

I Can't Believe I Ate the Whole Thing

Because the crazy nature of my job right now, I find myself in some unusual places. This past weekend was no exception. I spent two days at the Festa Italiana (that's the Italian Festival for all you non I-talians) in Mt. Clemens. The highlight of the day was the cannoli eating contest. Now, I have a hard and fast personal rule to only consume one cannoli. This is sometimes referred to as the "Second Cannoli Rule" and I don't think I have to tell you why I have only second cannolied once. In the high stakes world of competitive eating, regurgitation is politely referred to as a "reversal of fortune". And let's just say, I had some bad luck - once(in my defense, it was after consuming a large meal at the Roma Cafe, Detroit's oldest Italian restaurant).  Anyway, the contestants had 5 minutes to consume as many cannolis as possible and the winner was a 17 year old kid who ate 11. You don't want to know what happened to the second place finisher. Every contestant received a "It's Not a Party Until the Cannoli Comes Out" t-shirt. That's amore in The Clem!

"I can't believe I ate the whole thing" - the Alka Seltzer tag line of the early 1970s. It's no "plop, plop, fizz, fizz, oh, what a relief it is" but almost as good. And, I am sure all over and competitive eaters would agree! (play the video)

The Recipe:

A good cannoli must be filled just before consuming, so the shell has a crunch to it.
Never eat a cannoli that has been sitting, it will be soggy.
I prefer cream, but ricotta is good, too.
I prefer mine rolled in chocolate chips, but nuts have their place.
Serving size: 1 - seriously, you do not want to second cannoli.

Sangria and Sun

Few things are better in life than a glass (or two) of sangria on a warm sunny summer day. And when I say sangria, I mean red sangria - no white for me. Honestly, where else can you get a full daily serving of fruit and a refreshing alcoholic beverage all in one? I found this recipe back when I started making paella, although I don't recall the source. And boy do they go together, which may be why I can't recall the source. Anyway, the secret ingredient is Grand Marnier, and it is worth it - no scrimping. Now, some folks tell me that those pre-made sangrias are mighty fine, but I have never tasted one that I thought was better than this. The only dilemma is that you mix everything together and it has to refrigerate for 4 to 6 hours, so patience is definitely a virtue. And did I mention that is is healthy? Mmmmmm, alcohol soaked fruit.

From 1972 until 1977 Redd Foxx and Demond Wilson starred as Sanford and Son (Fred and Lamont, respectively) on NBC. Fred Sanford was meant to be the answer to Archie Bunker, and both shows were take offs of successful BBC comedies (so even back then all the good TV show ideas originated in the UK). The family junk business in the WATTS section of Los Angeles was the setting for much of the comedy, and of Fred's often feigned heart attacks ("the big one") whenever he needed to fully manipulate his dutiful son.  Of course, that shtick came back to haunt Redd, when he actually suffered and died of a heart attack in 1991 on the set of another show, The Royal Family (apparently being the Foxx who cried wolf doesn't pay). Anyway, Sanford and Son was so successful in it's 8p Friday time slot that it was actually a contributing factor to the cancellation of The Brady Bunch (along with Cousin Oliver) in 1974 which aired on ABC at the same time. I knew I never liked this show, and now I know why.



The Recipe:

1 bottle red wine (makes me feel so fine)
1/4 c Grand Marnier
1/4 c orange juice
2 tblsp sugar
1 orange, sliced
1 green apple, cored and cut into cubes
1 red apple, cored and cut into cubes
5 oz sparkling water

In a large pitcher, combine all ingredients except sparkling water. Chiil 4 to 6 hours covered. Add sparkling water before serving. Makes about 6 glasses.

Otis' Rummy Omelet

After an outcry over the death of Andy Griffith last week, I was compelled to delve once again into Aunt Bee's Mayberry Cookbook and pluck out another gem of a recipe. Just be glad it's not called "Otis Runny Omelet", just sayin. Anyway, this time a plain omelet (although we threw in a little cheese) that is doused in rum, and lit on fire. As my faithful readers know, I do relish the chance to set food to flame, so this one was a go. Literally, it is a plain egg omelet, soaked in rum and flamed. The recipe so simple (see below) that any egg eater could do it. And taste, you ask? Well, Mark liked it. He said, and I quote, "it tasted like an omelet with an occasional hint of rum" - just what the cookbook authors hoped for I am sure. Good news for my fearless readers, I just found out that there is a cookbook for pyros, aptly named "The Pyromaniacs Cookbook" so my predilection to light food on fire may take on a whole new life.

Otis Campbell, the perpetual "guest" of Sheriff Andy Taylor and the Mayberry Jail. Played by Hal Smith, one of those not so famous yet appeared on every show in the 60s character actor guys (I mean, he was on The Brady Bunch twice for gosh sake) whose name you never knew but face was oh so familiar. As Mayberry's town drunk, Otis always seemed to find himself with the DTs and Barney Fife at the end of a long night and usually for breakfast as well. Although, I must point out that I doubt Otis ever enjoyed something as fancy as an omelet while doing his time - that seems more Mt. Pilot than Mayberry. No, I recall Barney making him two soft-boiled eggs, some toast, and black coffee - lots of black coffee. Oh, to live in a town where public intoxication is the headiest of infractions.....

The Recipe:

Here's the joke, there literally isn't one. Even Alice made a stab at a list of ingredients, but not Aunt Bee...

The book says:

Make a plain omelet. Transfer to a silver plated dish and douse in good rum. Light.

What we did:

2 eggs, beaten with a whisk until fluffy
grated cheese to taste
1/4 c 151 Rum
matches

Heat a flameproof omelet pan. Pour in beaten eggs and cook 1 minute, until set on the bottom and bubbling on the top. Add cheese, and fold one end over the over to create a half-moon shape. Cook one minute. Pour on rum and light immediately. Serves one inmate.

Webster's Strawberry Short Cake

This is a most delicious recipe that I got about seven years ago from Martha Stewart's Everyday Food magazine. It was the cover shot for an issue all about classic desserts that bring back memories, and this one sure does. Dessert hasn't been the same around here since. It is a very simple biscuit recipe, and of course perfect when strawberries are in season. The only time I haven't enjoyed every bite was when my bff Anne made me actually pick the starwberries in 100 degree heat, I was tired and achy and sweaty that time. But other than that, always the way to go. A great little recipe when you need a dessert on short notice. And although whipped cream is the suggested filling, around here we go with vanilla ice cream (as an added bonus,  I've included the cream in the recipe below). No need to thank me.

Remember when every TV show either had a perpetually short kid as its comic centerpiece, or had to bring one in when the ratings started to sag in an attempt to revive it? Good Times, and by that I am referring to Janet Jackson. Seriously, where we would be today without Emmanuel Lewis or Gary Coleman?  Okay, don't answer that one. But certainly better off than we were with Cousin Oliver, that's for sure. And don't even get me started on Scrappy Doo, I mean truly, that's when Scooby jumped the shark. As a big Atom Ant and Inch-High Private Eye fan, I pay homage to the vertically challenged in this short but sweet post.

The Recipe:

For the strawberries
1 1/2 pounds strawberries, hulled and quartered
1/4 c sugar
Toss strawberries in sugar, Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 1 day, covered and refrigerated).

For the whipped cream
1 c heavy cream
2 tblsp confectioners sugar
Combine and beat with a whisk or mixer until soft peaks form.

For the biscuits
2 1/2 c flour (plus more for dusting)
1 stick cold unsalted butter, cut into small pieces
1/3 c plus 1 tsp sugar
2 1/2 tsp baking powder (why does baking powder come in such a big can when a home baker cannot possibly use it before it goes bad?)
1 tsp salt
1 c milk

Preheat oven to 425. In a food processor, combine flour, butter, 1/3 c sugar, baking powder and salt; process until mixture resembles coarse meal (mmmm coarse meal, now that sounds yummy). Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess (or over think it).Turn dough out onto a lighly floured surface; with floured hands, gently pat dough into a 4 by 8 inch rectangle. Dust a large knife with flour; cut dough into eight squares. Transfer to a baking sheet (I've found using a non-stick sheet makes the biscuits too browned on the bottom); sprinkle with reamining tblsp of sugar. Bake until golden, 20-25 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and whipped cream - or ice cream. Serves 8 (is enough).

Paella! Paella!

I love! love! to make paella, and do so whenever possible and there is a big crowd on hand - because it makes way too much for the three of us. The dilemma is, I invite people over and make it, and then feel i have to meet new people and make it for them, otherwise it would be the only dish my dinner guests would get! It's hard making new friends at my age, but luckily I managed do so recently and thus the paella in the picture. My recipe, or at least the recipe with my variations, came stuck to the paella (the pan, but we will get to that below) when I bought it years ago at Williams-Sonoma.There are many varieties of paella and mine could be described as a gringa version of the Valencia style. I use arborio rice (because it is easier to procure at my local Trader Joe's) and la famila demands that the chicken be deboned and skinned and the shrimp peeled and tails removed before cooking. But other than that, delicioso!

 

So, it turns out that in Valencia, Spain the word for "pan" is indeed "paella" - so every time I would say paella pan, I was really saying Pan! Pan!, just like the 1990's Little Caesar's guy. I found this out the hard way after years of always saying paella pan (or, pan pan) when I would refer to my paella making kitchen vessel, when the Julia child's Spanish teacher (who, ironically Julia refers to as Miss Senorita Roth) was here giving a lesson and I was cooking dinner! Needless to say, I felt like an idiot, you know the kind of person who says who says "ATM Machine" and "PIN Number". (Play the Video! Video!)

The Recipe:

5 cups chicken broth

1 bay leaf (which I often  don't have and life doesn't end)

1/4 tsp saffron thread (try not to go broke buying it)

1/2 c white wine

6 tblsp olive oil

1 red pepper, chopped

1 medium onion, chopped

5 garlic cloves, minced

2 medium tomatoes, peeled, seeded & chopped (I often get the canned ones that are ready to go)

2 1/2 cup Arborio rice

4 links Andouille sausage, cut into 1 inch pieces (or more if you like Meatsa! Meatsa!)

1/2 # shrimp (peeled and deveined)

1 # cooked chicken breast, chopped

1/2 c frozen peas

In a small pot, bring to a simmer the broth, bay leaf,saffron and wine. Heat oil in the paella pan (pan! pan!). Ad peppers and saute for 3 minutes. Add onion, garlic, tomatoes and cook for 2 minutes. Stir rice into pan (paella). Pour in stock mixture. Boil over med-high heat, stirring for 5 to 10 minutes. Reduce heat and cook for additional 10 minutes, stirring while the liquid is absorbed. Stir in sausage, chicken and shrimp. Stir until shrimp is no longer pink. Add peas. Cover loosely with foil and allow to sit 5-10 minutes before serving.

Serves 6-8, and don't forget the crusty bread.