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.