Yuletide Pepper Salad

Originally posted in Cooking With Alice, this has become a holiday classic....

Here's one that I really wasn't looking forward to, just reading the recipe it sounded bad, even though 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.....

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....

Do Ahead Holiday Breakfast Casserole

Originally posted in July 2013 in honor of my second favorite yuletide holiday - Christmas in July. Enjoy.

This little gem of a recipe came from the Detroit Free Press many moons ago. It was billed as a quick and convenient Christmas morning breakfast - I think because of the red and green peppers - and it sure has lived up to it's name. Although, I must admit that I make it all year long as it is a perfect addition to any brunch. Sometimes in summer months I only add red pepper (as it is my favorite of the pepper variety) to tone down the holidayness of the dish. Nevertheless, the bread, sausage, egg, cheese and pepper mixture does make for a savory casserole. And, as the title suggests, you make it all the eve before, refrigerate, and pop it in the oven the next morning and as quick as Santa comes down your chimney, you have breakfast waiting once all of the presents have been opened. Now, if you are one of those families who open gifts the night before, I cannot help you. I suggest experimenting with different kinds of hearty bread, as they make the best base. And have yourself a merry little Christmas casserole now.

Christmas In July, a recently popular phenomenon. Don't get me wrong. I'm all for Christmas (at least the music) anytime of the year. No, I suspect that it has something to do with the mass commercialization of the holiday, it's all run by a big eastern syndicate, you know. From the Detroit Tigers to Hershey Park to Cartoon Network we just can't seem to get away from the six month-aversary - I just don't know if we are celebrating that it's been six months, or that there are only six months left to shop. But this little ditty should help get you into the holiday spirit....

The Recipe:

1 pound bulk pork sausage
1/2 green pepper (seeded and coarsely chopped)
1/2 red pepper (same)
6 slices of bread (about 4 cups cubed)
6 eggs
1 1/2 c milk (I use 2%)
1 c shredded cheddar cheese
salt & pepper to taste (but don't taste it with raw egg, that'll make you sick and ruin Christmas)

In a large non-stick skillet, crumble the sausage and cook over med-high heat for 3 minutes. Add peppers and cook until sausage is no longer pink. If pan contains grease (is the word), pour mixture into a colander and drain well, Set aside. Coat a 8 x 11 casserole with non-stick spray and layer bread cubes in bottom of dish. Sprinkle sausage mixture evenly over bread. In a bowl, whisk eggs and milk until well combined. Pour egg mixture over the sausage. Using a fork, press the sausage and bread into the milk/egg mixture until all of the bread is moist. Sprinkle cheese on top. Cover and refrigerate at least 4 hours or overnight.

Pre-heat oven to 375 degrees. Bake uncovered 45 minutes, until lightly brown and eggs have cooked through. Let stand 10 minutes before serving. Remember, it's the thought that counts.

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One Way at a Time Cincinnati Chili

The story of Cincinnati chili is really all-American, dream that is. Immigrants searching for a better life, settled in southern Ohio and concocted a spaghetti topping using spices (cocoa and cinnamon are they key) inspired by their homelands of Greece and Macedonia. And then they topped it with mounds of crap. Like I said, quintessentially American.  The most famous Cincinnati chili franchise is Skyline, where you can have a 3-Way (spaghetti covered with chili and topped with a mound of shredded cheddar cheese, not romano), 4-Way (a 3-Way with onions or beans, or a 5-Way (a 3-Way with onions and beans). Now I know what you are thinking, but get your mind out of the gutter, this is family blog. At our house we like it one way and one way only: spaghetti and chili (which technically would be a 2-way), oh and oyster crackers for a salty crunch. And this recipe comes from an original Cincinnati  kid, Kit Kitteridge:An American Girl (doll). Kit is a 10 year old girl living one day at a time through the Great Depression and of course has a cookbook full of meal stretching tips and table talker cards for easy dinner table conversation.  Sweeter than regular chili, and a nice change from spaghetti bolanese.

One Day at a Time, CBS 1975-84. Here's the story of  recently divorced mother, Ann Romano (Bonnie Franklin), and her two teenage daughters Julie and Barbara (Mackenzie Phillips and Valerie Bertinelli, respectively), who move to a an apartment in the big city (Indianapolis) to forge a new life. Ann's job at the PR firm Connor & Davenport constantly has her beating her head against the glass ceiling. As does the teenage angst at home, which required constant visits from the smarmy building super, Schneider (Pat Harrington). As with most Norman Lear sitcoms of the era, this show too reflected the ever evolving role of women in the 1970s, and featured some awesome bell-bottomed fashions to boot. Of course Barbara and Julie got older (and Phillips went to rehab) and the inevitable occurred: The Cousin Oliver Syndrome. The writers brought in the cute kid, Glen Scarpelli (a poor man's Scott Baio), to liven things up as Ann's stepson. The show did manage to eke out nine seasons, which is not too shabby for taking it one day at a time.




The Recipe:

2 pounds ground beef

2 medium onions, chopped

1 tblsp vinegar

2 tblsp chili powder

2 tsp ground cumin

1/2 tsp garlic powder

1 tsp cinnamon

1 tsp allspice

1 tsp unsweetened cocoa

1/4 tsp cayenne (optional, if you want to heat things up)

15-oz can tomato sauce

1 cup water

1 pound spaghetti

Crumble beef into a large pot or dutch oven. With the heat on medium-high, stir and cook meat until it is brown. Drain the fat an return the meat to the pot on the stove. Add the onions, vinegar, chili powder, cumin, cayenne and garlic powder and cook for 5 minutes. Add the tomato sauce and the cinnamon, allspice and cocoa. Bring to boil. Turn heat to low, cover the pot and simmer for an hour, stirring occasionally. Meanwhile, cook the pasta and drain. Serve the chili over a bed of the spaghetti any way you like it. Serves 6.

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Penne from Heaven

A long time ago, in a galaxy far far away, (you know, before the internet and a proliferation of cook books on every subject) I discovered this recipe for Pasta Rustica. Well really it was about 15 years ago, and it was embedded on a page of a Williams-Sonoma catalog. It is divine, and a great dish when you have a large group to feed, sort of an easy unlayered lasagna. Penne, chicken sausage, ricotta, mozzarella and tomatoes make for a casserole that at first bite you will think that you've died and gone to potluck heaven. (It's also really good cold the next day, just sayin).

As a follow up to his hit comedy The Jerk, Steve Martin decided it was time to take on a dramatic role in 1981's Pennies From Heaven. And, we all know well that turns out when a comic decides to go drama, just ask Jim Carey and Will Farrell. As an added bonus, Martin decided to make this a vehicle for he and his then girlfriend, Bernadette Peters. And, we all know that's a recipe for disaster, just ask Madonna and Sean Penn. Set in the grand style of MGM's musicals of the 1930's, Martin plays a down on his luck sheet music salesman who daydreams in big musical numbers and cheats on his wife. Nice. And who wouldn't cast Christopher Walken in a role where he sings and dances? But wait, there's more. There's even a blasphemous spliced in scene of Fred Astaire dancing cheek to cheek - who, had he been dead at the time of the film's release, would have turned over in his grave. Despite it's featured song "Yes, Yes", critics and audiences said No, No.

The Recipe:

2 tbsp olive oil
2 garlic cloves, minced
3/4 pound chicken sausage, casings removed
1 tsp dried basil
1 tsp dried oregano
1 can (28 oz) tomatoes in puree, coarsely chopped (sometimes I just use puree, but that's just me)
Salt, to taste
1 1/4 cup ricotta cheese (I often use the low fat kind, but that's just me)
2 cups shredded mozzarella
1/2 cup grated parmagiano-reggiano
1 pound penne pasta

In a large dutch oven over medium heat, warm the oil. Add the garlic and cook, stirring, for 1 minute. Add the sausage and cook, breaking it up into bite-sized pieces, until no longer pink, about 6 minutes. Stir in herbs. Add tomatoes and puree and bring to a boil. Reduce heat heat to medium low and simmer, stirring occasionally, until thickened, 10-12 minutes. Preheat oven to 350 degrees. Lightly oil a 9x 13 baking dish. Cook pasta, Drain well. In a large bowl, toss pasta with sauce mixture, ricotta and mozzarella. Spread in baking dish and sprinkle with parmagiano. Bake until tip of pasta are crusty, about 30 minutes. Let stand for 5 minutes before serving. Feeds 6-8 as a main. Enjoy your Astaire way to heaven.

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Thanksgiving "Pop" Corn Pudding (2)

This post was orginally published on November 21, 2011, in honor of this blog's very first Thanksgiving. Things were tough, and I wasn't sure this idea of a new blog would fly or end up a real turkey. I give thanks that it did.

Thanksgiving, can't get more American than that. Not even our neighbors to the North can get it right, celebrating a month too early. About 7 or 8 years ago I discovered this little recipe for corn pudding and it has been a holiday staple ever since. It is simple (frozen corn, milk, eggs) and tasty, and can even be made the day before and just reheated prior to eating to ease the burden of the day. I always host/cook dinner at my house, ever since my mother relinquished her duties 15 years ago. I must also say, turkey, mashed potatoes, gravy and stuffing are flat out my favorite meal and always the best thing my mother made when I was growing up. The woman knows how to make gravy, let me just say that. She is also famous, or infamous depending on your position, when it comes to her stuffing. It basically consists of  herbed bread cubes (dried), bulk pork sausage, celery, onions, chicken broth and the pan juices from boiling the neck of the bird. Over the years, I have tried to recreate how she does it all, with pretty good success, especially since none of her "recipes" are written down or have any exact measurements. It's more like 'add the broth until it's moist'. But the corn pudding is my addition to my mother's Thanksgiving dinner. Try it, you'll like it.


On a day devised merely to give thanks, I suggest a cornucopia of the finest Thanksgiving episodes TV has to offer. First, you've got to watch the Peanuts in "A Charlie Brown Thanksgiving". It remains unclear to me why all of the children have been left alone to fend for themselves on the hoilday, but Snoopy rises to the occasion and is a master chef when it comes to his popcorn and toast dinner. Then, if you haven't already, watch the "WKRP in Cincinnati" turkeys can't fly episode - empty your bladder first, just a word of warning. Then, you can move on to "The Brady Bunch" and the Un-underground Movie episode depiction of the first Thanksgiving, "The Bob Newhart Show" when Emily goes out of town and Bob, Howard and Jerry get drunk and order chinese food. A hilarious TV moment when Bob slurs the order and says Moo-Goo-Goo and wonders if he's ordering chinese baby food. Another good one is the "Cheers" Thanksgiving at Carla's that ends up in a food fight (there are times when that could actually happen here). And finally, the "Friends" episode where everything completely goes awry and Joey ends up with a turkey on his head. Forget the football, give thanks to classic TV.

The Recipe:

30 oz. frozen corn, thawed
3 cups milk (2 + 1)
4 eggs
1/3 cup sugar
1/2 cup flour
1/4 tsp nutmeg
2 tsp salt

Preheat oven to 350 degrees. Puree half of the corn and two cups of the milk in a blender until almost smooth. In a large bowl, whisk eggs with the sugar, flour, nutmeg, and salt. Then whisk in the pureed corn mixture, along with remaining corn and cup of milk. Pour into a 9x13 or other shallow 4qt baking dish. Bake 40-45 minutes or until golden brown around the edges and very loosely set.  Serves 10.

Note: I often cut the recipe in half for smaller crowds or when serving other vegetables. It can also be made and baked up to two days in advance. Cool completely, cover and refrigerate. Reheat in a 400 degree oven for 25-30 minutes.

Happy Thanksgiving!

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Kukla, Fran and Orecchiette

Before everything was a battle, war or cut throat in the TV kitchen, Food Network actually ran cooking shows. You know, where cooks made meals from scratch (in more than 30 minutes, mind you). In this golden age (10+years ago), I saw Giada De Laurentis (before she was a celebrity chef) make orecchiette with toasted breadcrumbs. It was still the dark ages, because I remember jotting down the recipe as I watched, being as there was no foodtv.com. Intrigued, I tried it and we liked it. It's one if those recipes where timing is everything and you wish you had more hands. You have work quickly while toasting the bread crumbs, being careful not to burn them, and adding the orecchiette just at the right moment while mixing in the chopped prosciutto and Parmesan. Worth the effort every time.

Before Howdy Doody,  The Captain (Kangaroo, not the one with Tennille) and Bunny Rabbit,  and Kermit the Frog, we had the dynamic trio of Kukla (a "human") Fran (a human) and Ollie (a one toothed dragon). Two puppets and a lady with perfect timing, the brain child of Burr Tillstrom (who had his hands busy with both Kukla and Ollie). They made their debut on local Chicago TV in October 1947 and were quickly picked up by NBC for a 10 year run. More popular with adults than kids, the show endeared itself by making a personal connection with the audience, often ad libbing entire episodes. After their cancellation in 1957, so beloved by the viewing public, they continued to have holiday specials and make TV appearances, including as panelists on Match Game '79 (sans Fran, who by that time had moved on). Take a look and see how happy are three:

The Recipe:

1 pound dried orecchiette ("little ears" in Italian)
3/4 cup olive oil
2/3 cup Italian-style dried bread crumbs
1/4 tsp sea salt, plus more to taste (if aren't by the sea, any salt will do)
1/4 tsp freshly ground black pepper
1 cup finely chopped prosciutto
1/4 cup grated Parmesan cheese

Bring a pot of salted water to boil (I find it's easiest to use a pot with a pasta/colander insert). Add thew pasta and cook, stirring occasionally, until tender but still firm (like with children or dogs), about 8 minutes.

Meanwhile, in a large saute pan, heat oil over a medium-high flame. Add the bread crumbs and 1/4 tsp of salt and pepper. Stirring constantly, cook until golden brown (but not burnt, which is a fine line) about 2 minutes. I usually wait until 3 minutes before the pasta is done to start this part, but that's just me.

Working quickly, drain the pasta and stir it into the toasted (but not drunken) bread crumb mixture in the saute pan. Remove from heat and stir in the prosciutto and Parmesan cheese. Serves 4.

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A Few of My Favorite Wings

Chicken wings, the Kobe beef of poultry, at least where price is concerned ( all because of supply and demand, apparently). And this week the Julia child politely demanded that I make them, as she has been denied devouring meat on the bone while having braces. But before I get to my recipe source and results, let me digress and tell you about wings that make my salavary glands ting. The Chinese wings from the now defunct Yat Wah restaurant in Lansing, MI and the Asian wings that come with the pu-pu platter at Chopsticks in Hamilton, Bermuda are both similar and savory with a hint of ginger and soy and spice and everything nice. Our exploits in Bermuda are well known (see Dark and Stormy Bar Trek) and I look forward to our visits every five years, if only for the wings. Now back to reality, this recipe comes from Gourmet and the chicken is oven roasted and then tossed with a buttery balsamic reduction. Normally, I use regular balsamic, but upon discovery of some cherry balsamic in the pantry, I threw caution to the wind and tossed my wings in it. A slightly sweeter result.

Cheers in an airport. A womanizer, a harmless dim wit, a woman waitressing with dreams and aspirations, a nasty cross terminal rival - yep WINGS was NBCs 1990 answer to NBCs Cheers. Tim Daly, Steven Weber, Tony Shaloub and Thomas Haden Church - now  all household names, but back then a bunch of nobody newcomers. The really took off and soared for seven years entertaining us with the Joe and Helen will they or won't they? Can Sandpiper Air ever really beat Aeormass? Will Lowell ever get a brain? Will Antonio ever achieve the American dream? And so on and so forth, all in a little Nantucket airport pre-9/11 and TSA interference into the daily lives of a bunch of misfits.Thank you for choosing my blog. Enjoy your day in my kitschen, or wherever your final destination may be.

The Recipe:

4 lb chicken wingettes (basically, halve the wings at the joint, with a sharp knife)
2 tblsp olive oil
1/2 tsp salt
1/2 tsp black pepper
3/4 cup balsamic vinegar
1/4 cup soy sauce
 2 tsps sugar
1 tblsp butter

Special Equipment: step stool to remove the smoke detector

Put racks in upper and lower thirds of oven (or, if have double ovens as I do, use em both). Line 2 large rimmed baking sheets with foil. Put pans in oven (s) and preheat to 500 degrees. Pat wings dry, then toss with oil, salt, and pepper in a large bowl and divide between the preheated pans, spreading wings in one layer. Roast, without turning, until golden and tender, about 35-40 minutes. While wings roast, simmer vinegar, soy sauce and sugar in a 1 qt heavy saucepan, stirring occasionally until reduced to about 1/3 cup, 12 to 14 minutes. Remove from heat and stir in butter until melted. Remove roasted wings from oven and let them stand one minute (to make them easier to remove from foil) then transfer to a large, clean bowl. Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes, then toss again. 


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Chicken Muenster

You call it Parmesan, I call it Muenster. Chicken Parmesan is the most popular and most misleading of all Italian foods. I challenge any of you to find even a trace of Parmesan cheese in yours served in your favorite trattoria - no, mozzarella is the common go-to. And, it used to be my cheese of choice until I saw an episode of Best Thing I Ever Ate and someone picked a restaurant in New York that used muenster on their parmigiana. Intrigued, I tried it. It was supremely better. The muenster gives it a creamier, richer flavor. Now I wouldn't be caught dead using mozzarella on my Parmesan. Why the lie? I've no clue. But chicken with cheese by any other name wouldn't be as savory.

Created by the folks that brought us Leave it to Beaver, and undone by the popularity, color and camp of Batman, The Munsters ran from 1964-66 on CBS.Hard to believe that the show only lasted two seasons and 70 episodes (seems like a lot more in re-runs). I'm sure the concept of a wholesome working class family that resembled monster movie stars from the 1930s seemed like a sure thing. Starring Fred Gwynne as our head of household Herman and Yvonne Di Carlo as his enchanting Lily, visits to 1313 Mockingbird Lane always felt like everyday was Halloween. Rounding out the cast was Al Lewis as Grampa (who went on to own a trendy Italian restaurant in NYC in the late 80s that sadly lacked the vision or copyright to serve Chicken Munster), Butch Patrick as ghoulish son Eddie, and poor homely cousin Marilyn (played by two different actresses who must both have gotten bored out of her gourd while the rest of the cast spent hours on end in hair and make-up). Oh, and who could forget family pet Spot, the dragon under the stairs? One thing is for certain, the theme song is among the best in the biz...

The Recipe:

4 boneless, skinless chicken breasts trimmed and pounded to 1/4 in thick
1 cup bread crumbs
1/4 cup flour
1 egg, beaten
4-6 slices muenster cheese
1/2 cup oil of choice
tomato sauce, warmed


Pre-heat the oven to 400 degrees. Dredge the chicken in the flour (shaking off the excess), the egg and then the bread crumbs. Heat the oil in a 12 in saute pan over medium-high (or just hold over Spot's flame). Add the chicken and fry, turning once, until golden on both sides and cooked through, 8-10 minutes. Remove to a baking sheet lined with paper towel and drain. Remove the towels and top each piece of chicken with sauce and cheese. Bake the chicken until the cheese is lightly browned, about 10 minutes. Serve with pasta and more sauce. Serves 4.

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The Ghost and Mr Chicken Pot Pie

I am republishing my very first post in honor of the occasion that yesterday was the second anniversary of this blog. I am probably not the only person surprised that it has lasted this long. Funny thing, when I originally wrote this, I titled it simply "Chicken Pot Pie" - even though I was using the Don Knotts tie in, I was afraid to be too goofy or out there. Boy, how times have changed! I think I hit my stride with Who Jell-O Shot JR and have been off to the races ever since. A very big thank you to my readers from the US to Russia to China , Australia and the Ukraine and lots of countries in between, without whom I would not be nearing the 3000 page view mark. 

Chicken pot pie is a staple at our house. This recipe was originally cut out of the Detroit Free Press 15 or 20 years ago and was based on the pot pie they used to make at the Hudson's Department Store restaurant. As any Detroiter  knows, Hudson's has been gone for many years, and has had three incarnations since then (Dayton's, Marshall Fields and now Macy's) so I have no idea if they still make it. But I do, at least once a month, or whenever we have rotisserie chicken, the next day with the leftovers. This recipe just has a top crust. I use the Pepperidge Farm puff pastry sheets. I have tried other puff pastry, including Trader Joe's, but have found the PF to be the best. You will also need four individual casserole dishes (1-2 cup capacity). Mine are Pyrex and are so old, I don't even know where they came from, but I suspect they were the result of a late-night Home Shopping Club purchase in the 1980's.

I call this the "Ghost and Mr. Chicken" pot pie in honor of the unsung actor of his generation - Don (or should I say Donald?) Knotts. A true comic genius, and not just for his work on the Andy Griffith Show and the aforementioned film, but also let's not forget The Reluctant Astronaut, The Incredible Mr. Limpet, all of the Apple Dumpling Gang movies, The Shakiest Gun in the West and the pinnacle of his career (at least for me) Scooby Doo. Just hearing Scooby say "Don Knotts" makes me chuckle. Now, some of you are like "hey, what about Three's Company?" and I will say that once Norman Fell was gone, I no longer watched that show. But, for you Mr. Furley fans, this one's for you too.

The Recipe::

1 sheet frozen puff pastry. thawed
3 tbs butter (or margarine - I go back and forth)
1/4 c flour
2 c chicken broth (fat free works great)
1 boneless, skinless chicken breast, cooked
1/2 c frozen peas and carrots, thawed
salt and pepper, to taste

Preheat the oven to 450 degrees

In a medium skillet, melt the butter and whisk in the flour. Cook for one minute, whisking. Add the broth, whisking until smooth. Heat to a boil and cook until thickened (about 2 minutes). Season with salt and pepper, add the chicken and the peas and carrots. Divide evenly among the casseroles. Cut the pastry sheet into quarters, make 2 one-inch slits in each piece, and place on top of each casserole. Bake for 20 or until pastry is puffed and golden (like the Oscar statue that Don Knotts never received).

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Pork and Mindy

One of my all-time favorite simple summer dinners is grilled butterfly pork chops and asparagus. Yep, nothing tastes better than the other white meat and some fresh asparagus. I just throw the chops on the grill, and after tossing the green stalks with olive oil and salt, place them on the top rack on some foil and let them cook. When the meat is done, so is the veg. Like, I said, simple perfection. But only Michigan asparagus. Grown on the sandy shores of Lake Michigan in places like Hart (the asparagus capital of Michigan and home to the Asparagus Festival where a queen is crowned annually) and Shelby, Empire and Acme. Yes, Michigan asparagus is the finest you'll find, but it is in peril. Allow me to get on my soap box (or in this case, my vegetable crate) for a moment and warn of the dangers of the US anti-drug policy in Peru and how it is killing domestic asparagus. You see, our government is paying farmers in Peru to grow asparagus instead of heroin, and then floods the US market with the fruits (or vegetables) of their subsidized labor. Say Yes to Pure Michigan asparagus and leave the rest.

Perhaps the most bizarre TV spin-off ever was 1978s Mork and Mindy from of all shows, Happy Days. And that was BEFORE they jumped the shark. I know. Set in Boulder, Colorado, an innocent alien, Mork from Ork (Robin Williams) lands in the lap of Mindy (Pam Dawber). (As an aside, I never cared for Pam Dawber, even though she is a Michigan native, mostly because she's married to hunky Mark Harmon and in 1978 I wanted to marry Mark Harmon). Anyhow, Mork and Mindy become friends and his quirky behavior and rainbow suspenders seem to fit right in. And it's the 70s, so no one seems to question the fact that they are living together in a Three's Company kind of way.With catch phrases like Na-Nu, Na-Nu and Shazbot, the series altered the everyday vernacular of American society. Whoa, that was a little deep for show that eventually had our two protagonists marry and bare a child played by Jonathan Winters. Yeah, talk about shark jumping. This is Mork from Ork signing off.

The Recipe:

Boneless Butterfly Pork Chops, split
Asparagus (Michigan made preferably, in case your weren't paying attention)
Salt, to taste
Olive oil, to taste

Pre-heat  a gas grill on high for 10 minutes. Line the top rack with foil. Pat dry chops and salt them. Cut off ends of asparagus stalks and place in a wide, shallow bowl. Sprinkle with salt, drizzle with olive oil and toss with your hands. When is grill is heated, turn down to medium heat. Place chops directly over heat and asparagus on foil. Allow to cook for 20 minutes, turning once after 10 minutes. Kay-o.

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Hold the Phone, Chuck (Roast)

I've only made a roast once before in my life, and that was during "Cooking With Alice" (see New House Pot Roast). It's not that I don't like it, but it's what my mother made what seemed to be every Sunday as I was growing up (when she wasn't making her other speciality - reservations) and I just remember it being kind of dry and having to use lots of ketchup. This recipe intrigued me 1.Because I got to use my retro chic crock pot (aka slow cooker; see Courthouse Crock Pot Spaghetti Sauce)  and  2. Because of the gravy.I do love me some good gravy. A chuck roast, beef broth, wine, herbs) I used rosemary as I didn't have the thyme).carrots, onion and a lot of time.  Speaking of time, it took nine hours - here's a million dollar idea - someone should really invent a fast slow cooker.

Night Shift, the 1982 comedy classic starring Michael Keaton (before he was Batman),  Shelly Long (pre- Diane Chambers), Henry Winkler ( after he was The Fonz) and directed by Ron Howard(after he was Richie Cunningham and before3 he was Bald) all capped off with a theme song by Quarterflash. What more could you want? That's an all star tv cast for a motion picture theatrical release movie that is never shown on TV, and you can't even buy the DVD for a dollar. Oh, and did I mention some of the best movie lines ever? A burned out  Wall Street banker looking to rest in peace, Chuck (Winkler) and a total goofus nephew of the boss, Bill (Keaton) end up on the night shift  in the city morgue. Needless to say, Chuck's reception to Bill is a bit chilly. Bill is an "idea man" who carries around a tape recorder so he can remember his brilliant visions. With notions like feeding tuna mayonnaise ( you know to speed up the tuna fish process)  leads to the best lines like "call Starkist" and when staid Chuck stops the fast talking Bill in his tracks, his exuberant nature leads him to utter "hold the phone, Chuck". Of course,  all of the bickering and conflict lead them to start a prostitution ring to liven up the night. Sounds like a risky business proposition, I know.Comedy ensues and the two polar opposites end up as bosom buddies.

The Recipe:

3 tbsp vegetable oil
1 boneless chuck roast, trimmed, seasoned with salt and pepper (3-4 lbs)
1/4 cup flour
2 tbsp tomato paste
1/2 cup dry white wine
1 1/2 cups beef broth
1 tbsp Worcestershire sauce
2 cups sliced onions
6 medium carrots, peeled and cut into 2 in pieces
3 large celery ribs, cut into 2 in pieces
6 cloves garlic, chopped
3-4 sprigs thyme
2 bay leaves

Heat oil in a saute pan over medium-high. Sear roast on all sides, 10 minutes total. Transfer roast to slow cooker. Stir flour into saute pan, cook 1 minute. Add tomato paste and cook 1 minute more. Deglaze pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire, bring to a simmer, scrapping up any brown bits. Transfer broth mixture to the slow cooker, add onions, carrots, celery, garlic, thyme and bay leaved (be sure not to leave anything out). Cover and cook until meat is tender, on high heat setting for 4-5 hours (you know, the "fast" setting if you are in a hurry) or on low for 8-9 hours. Discard thyme and bay leaves before serving. Serves 6-8.

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Dark and Stormy Bar Trek

My question Mark doesn't stop to ask why, he just knows that he has never met a duty free shop he didn't like. And, having the ability to make a Dark and Stormy at home in Michigan was just too tempting as we departed from Bermuda. The dark and Stormy is indeed the national drink of the idyllic tropical isle, although I must admit I prefer the Rum Swizzle, but more about that in a minute. The essential ingredient is Gosling's Bermudan Black Seal Rum - and although on our three visits I have never seen a seal, let alone a black one, who am I to judge? Second, a good ginger beer - if you can find Gosling's, all the better, but Reed's or Barritts will work just fine. The dilemma with Bermuda and it's fine drinks is the mode of transportation - motor scooter. Driving on the left-hand side of the road, at night. So, after a trip to our favorite bar - The Swizzle Inn (home of the Rum Swizzle cocktail)  - where the motto is "Swizzle In, Swagger Out" - it is a bit dicey finding one's way back to the hotel. My advice, do try this at home.

Stark Trek, my least favorite show ever to grace the glowing living room tube. Ever. But alas, I must admit it is part of American pop culture. Captain Kirk, with the very sensible Mr Spock as his side kick, and crew boldly went where no television show had gone before (and I wish I could say since, this generation has been tortured by The Next Generation, now Voyager, too Deep Space Nine and a failed Enterprise). William Shatner, Leonard Nimoy, blah, blah. They had trouble with tribbles, I know, And fans, excuse me, Trekkies. from around the globe still proudly attend Comic Con jamborees and speak Klingon to one another. Freaks.
All I can say is "damn it, Jim Beam me up, Scotty."

The Recipe:

2oz Gosling's Black Seal Rum
8oz ginger beer
ice, ice, baby

Pour rum over ice, add ginger beer, stir. Lime if you have them. Serves 1. Don't drink and warp drive.

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The Dinner (Formerly Known as Prince Spaghetti Night)

Everybody loves a simple but delicious weeknight home cooked meal, right? Right. That's why when we are out of season for Nonies Meatsauce (mainly spring and summer when it is way too hot to slave over a pot of sauce for 5 hours) this little bolognese is my go to pasta go with. And the pasta, you ask? Well, when not making my own (again, not a warm weather dish as the humidity wreaks havoc with the dough) I use Barilla. Billed as Italy's #1 pasta, but interestingly made in New Jersey.  It is the best authentic Italian store bought dried cheap spaghetti available, from New Jersey - fuggetaboutit.

There are almost too many places to go here, especially if I were wearing my raspberry beret driving my little red corvette in 1999, but I am sticking with retro chic kitsch and going for the 1970s ad campaign for Prince Spaghetti, known as Prince Spaghetti Night, which I believe was Wednesdays. Scathingly brilliant in its success of associating a brand with a hump day dinner and an unforgettable commercial to boot.

The Recipe:

1/4 cup olive oil
1 medium onion, minced
1 clove garlic, minced
1 carrot peeled and minced
1 pound ground beef chuck
1 28-ounce can of crushed tomatoes
salt to taste

Heat oil in a dutch oven or other heavy pot and saute the onion and garlic until soft. Add the carrot and cook about 5 minutes more. Add the beef and cooking, breaking up chunks, about 10 minutes. Add tomatoes and salt and cook over medium heat until sauce thickens, about 30 minutes. Then call Anthony home. Serves 4.

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Now That's Italian! (Hummus)

Ok, so as not to leave my regular readers hanging, this is part two of my post from a few weeks ago, Pita CHiPs - the white bean dip. Also from Giada De Laurentis' Everyday Italian, she describes it as Italian hummus, and it basically is (if you look just right).  Using cannellini beans instead of garbanzo or chick peas (see Joanie Loves Chi Chi for further info), and a little garlic, lemon juice and parsley and a dip with a twist is born. I actually liked it better than traditional hummus, but I like everything that is Italian more than anything else. Italian sausage, Italian meatballs, Italian restaurants, Italian Stallion. Well, you get the point. The Julia child thought it was too heavy on the garlic (she may have been switched at birth, just sayin'), but everyone else at the dinner party raved. My work here is done.

"That's Italian!" The kitschy tag line from the iconic Ragu spaghetti sauce commercial of the 1970s. Ah, nothing says authentic Italian cuisine like Italian-Americans celebrating their great melting pot ethnicity by eating Nana's homemade sauce. Oh, wait, no it's crap from a jar. Wah, wah, wah....

The Recipe:

1/3 cup olive oil
1/2 tsp salt
1/2 tsp pepper
1 (15-ounce) can of cannellini beans, drained and rinsed
1/4 cup (loosely packed) fresh flat-leaf parsley leaves
2 tblsp fresh lemon juice
1 garlic clove

In the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, salt and pepper. Pulse on and off until the mixture is coarsely chopped. With the machine running, gradually mix in the olive oil until the mixture is creamy.  Serve with pita chips (that you made, not some store bought crap). The dip can be made a day in advance and refrigerated.  6 appetizer servings (I'd double it if i were you, it's just that good).

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Jumbo Jumbo

KoSometimes you (and when I say you, I mean me) have a hankering for European comfort food and Jumbo Jumbo fits the the bill. This is no mumbo jumbo, mind you but the Swiss (more specifically Zurich) version of chicken cordon bleu. Why they call it jumbo jumbo you ask? No clue. But it tastes decadently delicious so I care not. Made with pork, of course. And served in taverns or bierhalles if you please. Fried pork cutlets stuffed with ham (go big or go home I always say) and gooey cheese. The recipe, from Saveur, called for Emmanthaler or Gruyere, but after after two tries I prefer a melange of white cheddar and Gruyere - it seemed to melt better and using smokey ham added some extra large flavor. The dredging and the coating takes some practice, though, as you need to hold everything together to make it to the frying pan. Saveur recommends serving with lemon wedges, but I suggest a good German lager.

Big, the enormous hit of 1988 starring Tom Hanks (who I am not a huge fan of) and directed by Laverne De Fazio (aka Penny Marshall). Simply put, a boy wishes on a Zoltar machine that he was "big" and over night becomes a boy in and adult body. He moves to Manhattan, gets an apartment and a job at a toy company and learns adulthood isn't all its cracked up to be (despite the mammoth floor pianos and baby corn). Sort of the antithesis of Peggy Sue Got Married, about the woman who takes her adult sensibilities back to high school. Either way, the lesson learned is that the grass is always greener. Just please don't eat the daisies.


The Recipe:

4   4oz boneless pork cutlets, pounded 1/16" thin
3oz deli ham, thinly sliced (the smokier the better)
3 oz Emmenthaler, Gruyere or a cheddar/Gruyere melange, thinly sliced
1/3 c flour
1 egg, beaten
1/2 c bread crumbs
1 c canola oil (although, I used vegetable oil, I mean really, when you are already combining ham and pork why are you worried about a little more fat?!)
3 tbsp. unsalted butter
Lemon wedges for serving

Season cutlets with salt and pepper. Place ham and cheese on one cutlet, place other cutlet on top, set aside. Repeat. Place flour, egg and bread crumbs in three separate shallow bowls. Dredge stuffed cutlet in flour, and coat in eggs, then bread crumbs (this is the tricky part). Heat oil and butter in 12 inch skillet over medium heat. Fry, flipping once, until golden brown and crisp, about 12-16 minutes. Serves 2.


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Pita CHiPs

So we get invited to someone's house for dinner, and then right before the date, the hostess asks me to bring an appetizer. This is always a conundrum, as you want something tasty, that can be made ahead of, can be served cold or room temp and that travels well. I decided upon making a white bean dip (sort of an Italian hummus if you will) and for added flair, my own pita chips. I mean, anybody can buy  pita chips, so I must stand out by making my own. Fairly simple, the recipe comes from Giada De Laurentiis' "Everyday Italian" cookbook. I varied twice from her instructions, however. First, she uses dried oregano. Having none in my pantry (I know, right?), I used dried rosemary. Personally, I'm a sucker for rosemary and frankly, everything is better with rosemary (just ask Rosemary Clooney). Second, baking is supposed to be 16 minutes total, 8 on each side. However, after the first 8, my were done. Other that, perfecto!

California Highway (I'd like to buy a vowel) Patrol s, NBC's 1977-1983 police action car chase drama-comedy starring Erik Estrada and some other guy, Larry Wilcox, I think. Anyway, Ponch (Estrada) and his side kick fight California's freeway crime on motorcycles. Big, honkin police powered motorcycles. Responding to multi-car pile-ips on the 101 like no body's business for eight reved up seasons. Eventually, even Erik Estrada's chips got stale and the show was cancelled. Nevertheless, in my opinion, not only does the opening sequence tell the whole story, it might be my favorite TV show that I never watched montage ever. Take a peak at the CHiPs clip:

The Recipe:

4 pita loaves, cut in half horizontally
2 tblsp olive oil
1 tsp oregano (or rosemary)
1tsp salt
1 tsp pepper

Pre heat oven to 400 degrees. Cut each pita into 8 wedges (using a pizza wheel is best). Lay pita wedges in a single layer on a baking sheet (I had to use 2 and both ovens) and brush with olive oil. Sprinkle with salt, pepper and herb of choice. Bake for 8 minutes. Turn and bake for another 8 minutes (if you dare) until CRisP and golden brown. Let cool. Can be made ahead of time and sealed in an air tight (like an alibi) container.

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How to Stuff a Wild Zucchini

"Sundays at the Moosewood Restaurant" and James Beard's "American Cookery" were the first two cookbooks the grown-up me ever purchased. I was 22 and living in New York City and fancied my self a home cook. So, I was happy to see this recipe from my friend Pam (see Beauty and the Beet Pasta Salad). She adapted it from Moosewood (the biggest difference is that she uses mozzarella, and they opt for swiss) and I would describe her (in the nicest possible way) as a free-spirited home cook (or kook), the best kind in my book. We both belong to a virtual dinner club on fb, so I am privy to her creative concoctions almost nightly. And let me just say that nobody splats her mayo or guts and nukes a zuke quite like Pam. Home grown zucchini are the best, as they tend to be ginormous as compared to those sold in markets, that resemble more a of large cucumber than anything else.  The bigger the better, I always say.

1965, a very good year, but not necessarily for cinema. How to Stuff a Wild Bikini was the sequel to Beach Blanket Bingo and the sixth in the series of the classic Annette Funicello and Frankie Avalon beach party movie franchise. Surf, sand, sun and summer lovin sums up each plot line and only Gidget did it better. The twist this time was a witch doctor (played by Buster Keaton), a spell gone awry and a cameo by Mickey Rooney. Did I mention it also featured Dwayne (Dobbie Gillis) Hickman and Harvey Lembeck as Eric von Zipper, leader of the local biker gang. Yeah, it's a classic and always a favorite during the Channel 7  4 o'clock movie Beach Week extravaganza. A genre that defined the pre-Woodstock generation, or as the movie poster promised: "For Beginners and Experts...an interesting course in the birds and the bees and bikinis" - need I say more?

The Recipe: (as written by Pam)

egg
mozzarella
feta
garlic
onions
dill
flour
zucchini

Saute the onion and zucc guts and garlic. Sometimes I partially nuke the zucc before stuffing, bake 350 about 30 min. 1-2 eggs, a couple spoons of flour so it's not runny. Usually there is more stuffing than will fit back in, so I put the rest on a slice or two of bread on the same cookie sheet and bake with the zucc.

The Recipe: (according to Moosewood)

4 medium zucchini, halved
3 tablespoons butter
3/4 cup finely minced onion
3 small garlic cloves, crushed
3 beaten eggs
1/2 cup feta cheese
3/4 cup grated swiss cheese
2 tablespoons parsley
3/4 teaspoon dill
1 1/2 tablespoons flour
salt and pepper
paprika, for top

Preheat oven to 375°F.Scoop out the insides of zucchinis to leave 1/2 inch rim. Chop innards into tiny bits and saute in butter with onions and garlic until soft. Salt and pepper to taste. Remove from stove top, set aside. In a large bowl combine eggs, cheeses, parsley. dill and flour. Drain zucchini and add to the large bowl with egg and cheese mixture. Mix until combined. Fill zucchini cavities and dust top with paprika. Bake for 30 minutes or until filling solidifies.

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Gouda Times

Regular readers know of my affinity for nachos (see Little Ricky's Nachos). I must admit that I never really stray from traditional cheeses (i.e., asiago, queso, jack, etc) - until now, that is. I truly had a nacho epiphany over the weekend when visiting our friends Ann and Kevin's cottage. We go at least once a year for fun and laughter, drinks and food, beach and bonfires Always fun and always a good time. Funny thing, this year we all had nachos on the brain. They brought fresh tortilla chips and salsa from the Mexican take out near their home. We brought blue chips made locally in Detroit, guacamole and cherry salsa (it being cherry country and all). All that was missing was chicken and cheese - but to my surprise, Ann chose smoked Gouda on our quick trip to the local market. I played along, not wanting to seem like a food rube. Truth is, I was a bit perplexed - smoked Gouda nachos?! Needless to say, they were delicious, especially with the cherry salsa. The perfect balance of sweet and savory, just like Ann and Kevin. (My apologies, I was having such a good time, I forgot to take a picture)

In the age of sitcom spin offs (1974), Maude sired Good Times (after having spun from All in the Family itself). Set in a Chicago housing development (how they got from Tuckahoe, NY to Chicago is beyond me - TV magic I guess), it is the story of Florida (Maude's maid) and James Evans and their three children. The eldest of whom was the comedian Jimmy "JJ" Walker. With his denim floppy hat and DY-NO-MITE tag line, he became the breakout star of the series. The trials and tribulations of an African-American family trying to make it against the odds and "the Man" became the anthem for the show. And JJ's art, especially black Jesus, gave America a realistic view into urban life. The show eventually ran out of unemployment and drug dealer story lines and finally jumped the shark with the addition of a very young Janet Jackson (before she was Miss Jackson if you were nasty) as the cute new neighbor with a deep dark secret. Temporary lay offs, good times. Easy credit rip offs, good times. Scratchin and surviving, good times. Ain't we lucky we got 'em? Good times.

The Recipe:

2 cooked boneless, skinless chicken breasts, shredded
6 ounces shredded smoked Gouda
Fresh tortilla chips
Guacamole
Salsa (preferably cherry)
Onions, chopped
Tomatoes, chopped

Line a baking sheet with aluminum foil *for easy clean up). Spread chips in a single layer, add shredded chicken and liberally sprinkle the Gouda over the chicken and chips. Broil until cheese is melted. Quicker than you can say dynamite, you have a tasty treat. Serve with guac. salsa, onions and tomato so partakers can garnish as they wish.

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Beauty and the Beet Pasta Salad (2)

Originally posted October 2, 2012, an oldie, but a goodie...

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.

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Bacon Jam Tart to Tart

This comes courtesy of my friend Julie (see My Big Fat Greek Spinach Pie). Julie loves to impress me, and with this one she had me at "bacon". She served this as a n appetizer at her National Fried Chicken day dinner party - did I mention I heart Julie? Julie says:

My friend Jamie was visiting from Houston and brought me back what said was the quintessential Texas food (and the only thing she could think of that I didn't already have), bacon jam. It has been in my pantry for months (luckily it has a long shelf life, bacon is good like that), and I had no idea what to do with it. Since I was hosting a group of bacon eating men for dinner, I thought it was time to bring it out of hiding. I googled, "what do you do with bacon jam?" and this is the recipe I found. Martha Stewart has a recipe for the jam if you don't have any trips to Houston planned.

Houston, we do not have a problem, as they were delicious.

What to do when your carer is on the rocks, your Hollywood legend of a wife is found suspiciously drowned but before you are old enough to resort reverse mortgage infomercials? Star in a TV detective series with Stephanie Powers, of course. Hart to Hart aired  from 1979 to 1984 on ABC courtesy of none other than Sidney Sheldon and Aaron Spelling. Jet setters Jonathan and Jennifer Hart travel the globe (mostly in their yellow Mercedes) fighting crime in their spare time. Believe it or not, the producers first choice for the role was not Robert Wagner, but none other than Cary Grant. But Grant was 75 at the time so they opted for the younger Wagner. Murder most foul was the number one issue they faced in between tanning sessions and hair appointments, and with the help of a faithful butler and a rescue dog, they always got their man even when he was a woman.

The Recipe:

One sheet of puff pastry

Jar of imported Texas Bacon Jam (or make your own via MS)

Shredded Havarti

Special Equipment: Friend from Texas and mini muffin pan

Thaw puff pastry according to package directions. Cut into squares and gently press into mini muffin tins. Fill cups with bacon jam + shredded Havarti. Bake @ 400 for 15 min or until browned. Serve warm or at room temp.

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Do Ahead Holiday Casserole

This little gem of a recipe came from the Detroit Free Press many moons ago. It was billed as a quick and convenient Christmas morning breakfast - I think because of the red and green peppers - and it sure has lived up to it's name. Although, I must admit that I make it all year long as it is a perfect addition to any brunch. Sometimes in summer months I only add red pepper (as it is my favorite of the pepper variety) to tone down the holidayness of the dish. Nevertheless, the bread, sausage, egg, cheese and pepper mixture does make for a savory casserole. And, as the title suggests, you make it all the eve before, refrigerate, and pop it in the oven the next morning and as quick as Santa comes down your chimney, you have breakfast waiting once all of the presents have been opened. Now, if you are one of those families who open gifts the night before, I cannot help you. I suggest experimenting with different kinds of hearty bread, as they make the best base. And have yourself a merry little Christmas casserole now.

Christmas In July, a recently popular phenomenon. Don't get me wrong. I'm all for Christmas (at least the music) anytime of the year. No, I suspect that it has something to do with the mass commercialization of the holiday, it's all run by a big eastern syndicate, you know. From the Detroit Tigers to Hershey Park to Cartoon Network we just can't seem to get away from the six month-aversary - I just don't know if we are celebrating that it's been six months, or that there are only six months left to shop. But this little ditty should help get you into the holiday spirit....

The Recipe:

1 pound bulk pork sausage
1/2 green pepper (seeded and coarsely chopped)
1/2 red pepper (same)
6 slices of bread (about 4 cups cubed)
6 eggs
1 1/2 c milk (I use 2%)
1 c shredded cheddar cheese
salt & pepper to taste (but don't taste it with raw egg, that'll make you sick and ruin Christmas)

In a large non-stick skillet, crumble the sausage and cook over med-high heat for 3 minutes. Add peppers and cook until sausage is no longer pink. If pan contains grease (is the word), pour mixture into a colander and drain well, Set aside. Coat a 8 x 11 casserole with non-stick spray and layer bread cubes in bottom of dish. Sprinkle sausage mixture evenly over bread. In a bowl, whisk eggs and milk until well combined. Pour egg mixture over the sausage. Using a fork, press the sausage and bread into the milk/egg mixture until all of the bread is moist. Sprinkle cheese on top. Cover and refrigerate at least 4 hours or overnight.

Pre-heat oven to 375 degrees. Bake uncovered 45 minutes, until lightly brown and eggs have cooked through. Let stand 10 minutes before serving. Remember, it's the thought that counts.

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Primanti (Blues) Brothers (Band) Sandwich

This post must come with a warning: If you are not an uber fan of The Blues Brothers movie, little of this will make sense. You will still find it mildly amusing, but you may feel like it's dark out and you are wearing sunglasses....

We were on a mission from the food god. Unlikely as it seems when one finds themselves on a road trip from Michigan through Ohio to Western New York and criss-crossing Pennsylvania in search of roadside attractions (like the big coffee pot and the the ice cream stand that is actually a giant sundae), historic amusement parks (Kennywood and Hershey) and the world's largest and only elephant museum, Mr Ed's (where they roast their own nuts). But yet, amongst the kitsch, we had some very good eats - soup dumplings at the only Chinese restaurant in Pittsburgh to serve them (see With Three You Get Soup Dumplings), authentic Mexican, killer Italian, diner food to die for (see Grilled Cheese, American Style) and yes, the piece de resistance - sandwiches at Primanti Brothers. Okay, this is a weird Western Pennsylvania thing, but they put french fries IN everything, even salads. Yes, I said salads, like with lettuce and tomato. Primanti, almost famous since 1933, started as a food cart catering to truckers in Pittsburgh's Strip (warehouse) district who needed an easy meat and potato lunch on the go. Their most famous menu item is the Pitts-burger, a grilled rectangle sirloin patty with provolone which is placed between two slices of thick Italian bread. In between the patty and bread is very thin vinegary cole slaw, tomato and of course a load of fries. One bite, and it kind of falls apart, and then you spend the rest of the meal trying to get the sandwich back together. And, bring cash - the Primanti brothers don't take checks or cards.

1980's The Blues Brothers, directed by John Landis and starring Dan Akroyd and John Belushi is truly a classic. In a nutshell, Jake and Ellwood Blues (eating a steady diet of four whole fried chickens- no fries- and a coke and dry white toast, respectively) are on a "mission from god" to raise $5,000 to save their beloved orphanage from the Cook County tax man. They decide to get "the band" back together (the sign should read :The Good 'Ol Boys Blues Brothers Band) and take to the road (definitely lower Wacker Drive). That over simplification is akin to saying that Pee Wee's Big Adventure is about a guy who lost his bike, but that's the premise - it's the road they take and the people that they meet (the aforementioned Paul Reubens, Carrie Fisher, Aretha Franklin, Ray Charles, representatives from the Illinois Law Enforcement Community, Bob of Bob's Country Bunker, Illinois Nazis, etc) that make this the best rhythm and blues revue ever. And, if you happen upon Ladies Night at the Palace Ballroom Theater, then you are even more in luck, because everybody needs somebody, you, me, them, everybody.


The Recipe:

Two slices of Italian bread, sliced thick (not toasted)
1/4 pound sirloin beef patty (shaped like a rectangle
Provolone cheese
Sliced tomato
Angel hair cole slaw (see below)
Load of hand cut, cooked french fries

For the Slaw:

1 head green cabbage, thinly sliced or shredded (it is possible to purchase Angel Hair slaw)
3 tblsp apple cider vinegar
1 1/2 tblsp vegetable oil
Pinch of sugar
Salt and freshly ground pepper to taste

Toss the shredded cabbage with the vinegar and oil. Add remaining ingredients and toss again. Refrigerate until ready to serve.

For the Pitts-burger:

Grill the beef, melting the cheese on top. Place on one slice of bread. Take a handful of fries and place on top. Add a handful of slaw and place sliced tomato on top. Place top piece of bread, press down and slice. Open wide, serves 1.

If this all seems too much to do yourself and you want to taste the original in Pittsburgh, watch the speed limit, the police are likely to have SCMODS, but not disco pants and hair cuts.

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Grilled Cheese, American Style (2)

Reposting in honor of a revisit to the Lincoln Diner today, setting right what once went wrong - sat in the actual diner thanks to Pennsylvania's new no smoking law. Great grilled cheese.

 Maven, connoisseur, aficionado - all terms that could be used to describe me when it comes to best sandwich ever, the grilled cheese. If I were to request a last meal (which I recently read is being eliminated from some prisons due to cost cutting) I would have a grilled cheese sandwich. I have travelled far and wide in search of the best, and believe to have found it in Red Hook, New York at the Village "Half-Way" Diner. First, let me say that the visit there was part of a week long road trip of diners from Michigan, through Pennsylvania and into New York and back, so a lot of sandwiches were consumed. Along the way, we stopped at Doc's Little Gem Diner, which was anything but, in Syracuse. The Chief Martindale Diner in Craryville, New York, the West Taghkanic Diner (guess where it is?), which had a very decent grilled cheese. The Cooperstown Diner, which was just a little brick building across from the Baseball Hall of Fame that looked like it had been there since time began. The Lincoln Diner, in Gettyburg, Pennsylvania which was most unfortunate because they had added on to the original "diner" and that is where the non-smokers were seated. I guess the smokers have less time on our earth and deserve a better view. I was pregnant at the time, so sadly we couldn't grin and bare it to enjoy the diner kitsch. Good food was had at all (except Doc's, which was also in such a bad neighborhood we weren't sure our vintage sports car would be in the parking lot when we returned). But heaven on earth was found in Red Hook. Apparently, the diner has had several incarnations, thus leading to it's quirky name. It is now known as the Historic Village Diner, but the building actually says "Half-Way Diner" on the side, it's previous name. We ate there more than once to partake not only in the grilled cheese (on the east coast they make them with white American cheese, which has a slightly higher fat content - thus the luscious creaminess of each savory bite). They also serve real carved turkey and the hot turkey sandwich is what dreams are made of. Back on earth, here in Michigan, my fav is Don's of Traverse City, original location or the one in Novi (which at least looks like a diner). Mmmmmm.

Truer than the red, white and blue. Love, American Style - one of those shows I am sure my parents, had they been home or sober, would never have let me watch. But, oh how I loved it - even though I barely got the entendres, let alone the double entendres. Behind the back drop of the groovy theme song and giant heart and fireworks, the show was basically made up of a series of vignettes highlighting the hip, swinging '70s culture in the good old U.S. of A. Most were about sex, as it now turns out - little did I know. Others were about relationships in general and family, like the Happy Days pilot that Gary Marshall could not sell to a network, but aired on L, A.S. It was about the Cunningham family and their first television set and featured Harold Gould (aka Rhoda's father) as Mr. Cunningham. It was such a hit, ABC finally bought the series. But most of the vignettes were titled in the same manner: "Love and the (fill in the blank)" and ran the gamut from nudist colonies, to birth control to marriage and divorce. It also highlighted some of the best character actors of the day (ie, Joey Heatherton, Wally Cox and Schecky Greene), as well very young, yet to be stars like Harrison Ford. The show, in many ways, was like a precursor to "The Love Boat" both for it's "racy" story lines and as a vehicle for has-been actors. But, we know the Love Boat was "exciting and new" so the comparisons must end there. Love. American Style... that's me and you.

The Recipe:

Good sliced bread, some cheese (try it with the white American - you'll thank me), a fat source, and a hot griddle (yes, don't do it in a pan). You do the math.

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