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.

White Shadow BBQ Turkey Burgers

The best thing about going to the orthodontist's office (and the majority of the experience is financially painful for me and physically painful for the child) is reading all of the magazines in the waiting room. As a result, I have a few new recipes in my arsenal like this one. It comes courtesy of Gwenth Paltrow via Food & Wine and has pretty much replaced our routine of ground beef burgers. I use the dark meat ground turkey, as I think the ground turkey breast dries out - Gwenth does not weigh in on that issue, probably because she's too busy running around my favorite northern Michigan town of Northport with her BFF Mario Batali. The only other ingredient, beside a good bun (and I am in no way minimizing the need for nice buns, mind you), is barbecue sauce, so really it is about as simple as a recipe gets. I don't usually go in for these celebrity chefs, by which I mean celebrities who decide to cook, not chefs who become famous - those I like, but I must say Gwenth has done me a summertime solid. I like like to serve these burgers with a side of Asian broccoli slaw, which offsets the smokiness of the barbecue sauce. I suppose cheese is optional if you really need a dairy fix, but in my opinion, completely unnecessary.

Nothing says 1978 like the TV drama The White Shadow. Created by Bruce Paltrow (yes, Gwenth's father), and starring Ken Howard as retired NBA star Ken Reeves (yes, the era where certain "actors" could only have a character with the same name as their own), who takes a job as a high school coach in a tough, racially mixed L.A. neighborhood. A recipe for TV success, don't you think? Not since Room 222 had we seen a show set in an inner city high school that dealt with everyday issues like drugs, crime and social (in)justice. Only this time, there was no Karen Valentine for comic relief. In addition to Howard (Ken, that is), Kevin Hooks as Morris Thorpe and Timothy Van Patten as Salami rounded out the cast of Carver high school athletes.  And this was in the day of short shorts and tall socks, mind you. I mean this show was so good, The Harlem Globetrotters even appeared as guest stars on a very special episode when the team was on a wining streak and got too full of themselves and Coach Reeves had to bring them back down to earth ( how a visit from a world-famous basketball troupe accomplished that I am still unsure, but it happened nonetheless). Honestly, with quality like that, I am mystified how this show only lasted three seasons and 54 episodes.



The Recipe:

1 pound ground turkey
1/4 cup, plus 2 tblsp barbecue sauce
salt and pepper
4 buns

Light a grill or preheat a grill pan. In a bowl, season the turkey with salt and pepper and gently knead in 1/4 cup of the barbecue sauce. Shape the meat into four 4-inch patties, about 3/4 inch thick. Brush with oil and grill over moderate heat, turning once, until nearly cooked through, 7 minutes. Brush with the remaining 2 tablespoons of barbecue sauce and cook for 3 minutes longer, until cooked through and lightly glazed. Transfer the burgers to the buns.Serves 4. Or, a hungry one on one pick-up game.