The Brickman's Blog

....this just in...

2007-09-28T09:50:00.000-04:00

Just a reminder to all my loyal fans and friends: keep those recipes coming! (your comments are appreciated, too)

Also, a special Shout-out to Lovemysailor02, from over at Yahoo!

Best of luck, and keep smiling!

P.S. Happy Birthday, Dad!

Tomatillo Relish

2007-06-03T11:15:00.000-04:00

I had a couple of tomatillos left over, and I thought they'd make a great relish topping for hot dogs. (if you're unfamiliar with tomatillos, have a look here: http://en.wikipedia.org/wiki/Tomatillo) I was surprised at how delicious it turned out, so I thought I'd share it with you.

Tomatillo Relish

1 large-sized tomatillo (about tennis-ball size), or two smaller ones
1 jalapeno chili pepper, OR 1 red cherry pepper
1/2 a medium-sized onion
1 clove garlic
1 tsp lemon juice
1 tsp brown sugar
1/2 tsp olive oil (approximately)
1/2 tsp celery seed
1 TBS fresh cilantro (or parsley), chopped
salt and freshly ground black pepper, to taste

Start by finely chopping the tomatillo, chili pepper, onion and garlic. A food processor will work, but please don't let the vegetables process into a paste...you want some little chunks in there!

Add the chopped vegetables to a container with a tight-fitting lid. A plastic food-storage container is perfect, as the relish will be stored in it! Add the remaining ingredients, and put the lid onto the container. Shake and swirl the container to thoroughly mix the ingredients. That's it, you're done.

Let the mixture rest in the refrigerator for at least one hour before using, to allow the flavors to blend. Immediately before serving, give the container another shake. Use to top hot dogs and burgers, or add it to a sandwich. Makes about 1 cup.

Happy Two Years!

2007-06-03T10:57:00.000-04:00

Hi everyone.

Can you believe it's been two years since I began this Blog? Frankly, so can I.

It's getting to be Barbecue Season again...around here, it actually never stopped. Last weekend, in honor of Memorial Day, I threw some burgers and thick-cut vegetables on the grill. Nothing fancy, we just wanted to kick back with simple food and a few cold beers. Mission accomplished.

Last night, I was in the mood to grill some hot dogs. Good quality hot dogs are difficult to improve upon; without naming names, I use a popular Kosher variety. But of course, you can go completely nuts with the toppings. I decided to make use of some bits-n-pieces I had left over from other recipes. I'll post it separately here, and also over at my Barbecue For Real Blog (http://bbqforreal.blogspot.com).

Some new "linkage"

2007-05-13T15:08:00.000-04:00

Hi everyone!

I have joined forces with Technorati, a very popular "hub" in the world of Blogs.

Here's a link to their site:

Technorati Profile

Check them out, check me out...you know the drill!

(Your Favorite Fruit) Muffins

2007-04-22T15:22:00.000-04:00

For the muffins:

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup sugar (brown is best, but white will do)
1/4 teaspoon salt
2 eggs
1 cup (1-8 ounce container) fruit flavored yogurt, any style
4 ounces (1 stick) butter, softened
(optional) 1 cup dried fruit, such as raisins, cranberries, chopped prunes, etc.

For the glaze:

1 cup confectioner's sugar
2 tablespoons butter, melted
4 tablespoons lemon juice, preferably freshly-squeezed
up to 1 tablespoon water, as needed

(muffins) Preheat the oven to 400 degrees F.

Combine the sugar and butter in a large bowl; whisk until creamy. Add the yogurt and eggs; stir to combine. Add flour, baking powder, baking soda, and salt; mix thoroughly. Finally, if you're using dried fruits, add them last, and mix them in.

Use muffin pans, lined with paper muffin cups. Fill each cup about 2/3 full of muffin batter. Bake for 20-30 minutes, until muffins are golden brown on top.

(glaze) Combine the sugar, melted butter, and lemon juice; whisk very thoroughly to combine. The mixture should be slightly thinner than peanut butter. If the mixture is too thick, add some water, a few drops at a time, up to a tablespoon, whisking constantly.

Allow the muffins to cool, then use a spoon to drizzle the glaze on top of each muffin. Makes about 1 1/2 dozen standard-size muffins.

Happy 2007!

2007-01-01T18:58:00.000-05:00

Hello, everybody! Happy New Year!

(ooh, sorry...I'll try to be a little quieter)

I hope everyone is enjoying a healthy and prosperous 2007!

I think this year is definitely going to be The Year of the Brickman. So far, things are going exceptionally well for me, and I'm very thankful. The restaurant has been doing well, and I already have cooking classes scheduled into March!

I'd like to thank all of you, my friends, for your support during 2006. Last year wasn't too bad (or too good), overall, but I'd like to thank those of you that kept in touch throughout it all. My family thanks you, too.

Enough of the "gooey stuff". Let's all get out there and make 2007 ROCK!

--John

muffins

2006-12-22T21:17:00.000-05:00

Hi everyone!

Like I said yesterday, I'm sorry I've been so lax with my posting; the holiday season kept me really, really busy.

Speaking of the holidays, today I have a recipe---THE recipe---for some muffins. These are the very muffins I handed out as gifts to friends, family, co-workers, and several other lucky people (like the mailman and my hair stylist).

The original recipe calls for full-size muffins, without using paper muffin-cups; just a well-greased, full-size muffin pan. In my version, I used mini-muffin pans, lined with mini-muffin paper cups (they hold about 2 ounces). The result: about TWICE as many muffins, which were easier to store, and to transport. They also fit better into the little cellophane gift bags.

This original recipe yields about 12 muffins; I doubled the recipe each time I made it.

Applesauce Christmas Muffins

(muffins)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 large eggs
1 cup packed dark brown sugar
1 stick (1/2 cup) plus 3 tablespoons unsalted butter, melted
1 cup unsweetened applesauce
1 cup pecans or walnuts (3 1/2 oz), coarsely chopped
1/2 cup bourbon or other whiskey

(topping)
2 Tablespoons granulated sugar
1 Tablespoon dark brown sugar
1/4 teaspoon ground cinnamon

(for the muffins)
In a large bowl, combine the flour, baking powder, baking soda, spices and salt. Use a whisk to mix everything together. You don't have to be too thorough.

In the mixer bowl, combine the eggs and brown sugar; whisk together (using the mixer's whisk attachment) until the mixture is creamed and "lump-free". Scrape down the whisk attachment, and attach the "beater" attachment.

Gradually add the flour mixture to the mixer bowl, with the mixer on low speed (use setting 1 or 2; anything higher will toss flour all over your kitchen!). When the mixture is incorporated, add the applesauce and the butter. Allow the mixer to combine the ingredients (about 2 minutes); you may turn the mixer speed to Medium, but don't go any higher.

Preheat the oven to 350 degrees.

Line a mini-muffin pan with mini-sized paper muffin cups (they're available right next to the full-size muffin cups). Using a teaspoon, fill each about two-thirds full of the muffin batter. Combine the "topping" ingredients in a small container with a lid; shake the container vigorously to blend the ingredients. Using your fingers, top each unbaked muffin with about 1/2 teaspoon of the topping. Place the muffin pan(s) onto a baking sheet (to catch any drips) then place the baking sheet into the oven. Bake for 25 minutes, then check for doneness; the muffins should be brown on top, and should have risen to the tops of the muffin cups. If not, return them to the oven and give them another 10 minutes.

Remove the muffin pan(s) from the baking sheet, and allow the muffins to cool, in the pan, for about 15 minutes.

Baked Meatballs

2006-08-18T11:23:00.000-04:00

Hi everybody! Long time, no see! I've been busy lately, and in addition to everything else, I have also moved into a new home. Not too far; same town and all that. Now I'm in the process of trying to unpack and organize.

Since I haven't posted any recipes (or ANYTHING) for a while, I thought I'd jump back into things with a new, favorite recipe of mine: Baked Meatballs. Meatballs are traditionally a "fun" dish to prepare...the kids can help, too! The kids that I know really love getting their hands into the mixture, and squishing things around.

These meatballs are a bit non-traditional, since they're not cooked along with the pasta sauce. What often happens is the meatballs tend to get "lost" in the sauce, and sometimes they even disintegrate completely! These meatballs will retain a nice outer crust, and have a more distinct flavor, than their traditional counterparts. Plus, you only have to use as many as you need; once you've baked a batch, you can use half of them right away, and freeze the rest for later.

Baked Meatballs

1.5 pounds (total) ground beef, pork, and/or veal
Â½ to Â¾ cup FRESH chopped parsley
Â½ cup bread crumbs PLUS about Â¼ cup extra, for coating**
Â½ cup grated parmesan cheese
1 egg
1 Â½ teaspoons dried basil, OR 3 Tablespoons fresh chopped basil
1 teaspoon dried oregano, OR 2 Tablespoons fresh chopped oregano
1 teaspoon garlic powder
1 teaspoon kosher salt
Â½ teaspoon ground black pepper
Â½ teaspoon red pepper flakes (or more, to taste)

Combine all the ingredients (except for the extra Â¼ cup of bread crumbs) in a large mixing bowl. Using your hands, thoroughly combine everything together. Cover the bowl with plastic wrap, and put it into the refrigerator for one to two hours, to allow flavors to combine.

After the time is up, remove the bowl from the fridge. Preheat the oven to 400 F.
Have two identical-sized mini-muffin pans (the kind with 12 cavities) ready. Spray one of them with non-stick cooking spray; you may or may not need the other pan. Use a 1/4-cup sized measuring cup to Âweigh outÂ the each meatball (so that they'll all be a uniform size). Roll each meatball gently between your palms, and when you have a nice, golfball shape, place one meatball into each of the cavities. There should be just enough to fill one muffin pan; if you have extra, use the second muffin pan (don't forget the cooking spray).

Bake the meatballs at 400 F for about 20 minutes.
When done, remove the muffin pans to a cooling rack (or to a folded towel on the counter top). At this point, the meatballs may be added to pasta sauce, etc. or, you could just eat them right away! If the meatballs are not going to be used immediately, allow them to cool, then store them in a plastic zipper bag (be careful not to break them up when storing). Keep them in the fridge or freezer until ready for use.

(** an equal amount of saltine cracker crumbs may be substituted for breadcrumbs, if you want the meatballs to have a little more "crunch" to them. If you use saltine crackers, reduce the amount of kosher salt to 1/2 teaspoon--the crackers have salt in them too!)

There you have it. Add the meatballs (as many as you need) to your favorite pasta sauce. If you're using the meatballs immediately after baking them, just stir them into the sauce, and serve. If the meatballs are frozen, throw them into the pot of sauce about 25 minutes before serving. Cover the sauce, and keep it on low heat; the meatballs will heat through, and dinner is served!

Sourdough Bread

2006-01-23T20:54:00.000-05:00

Hello again, everybody!

Recently, I got a "hankering" for some really tasty, old-fashioned sourdough bread. The problem is, we have a serious lack of independently-owned bakeries around here--they've been replaced by supermarkets with built-in bakeries. So the true "sourdough" breads have been replaced by ordinary yeast breads, which have been flavored (with stuff like vinegar, citrus juice, or buttermilk) to make them more sour in flavor.

They're not bad...not at all. They're just not the REAL THING.

So I decided to make my own sourdough bread (beginning with a genuine sourdough "starter"), completely from scratch. I used to bake bread, including sourdough, three to five times a week; nowadays, I'm rarely able to devote an entire afternoon to bread baking. But I've decided to do it, just because the results are so delicious.

A few words about sourdough: traditionally, a sourdough starter is produced by accident. It is created intentionally, but the yeast that grows in the starter (and eventually leavens the bread) is sort of random. It's all a matter of airborne spores (yummy!).

Sourdough starter--the genuine stuff, anyway--is a simple combination of flour, water, and dumb luck. Not that it's really all "luck". There are naturally-occuring yeast spores in the air, all around us, all the time. The idea is that they'll find their way to your flour/water mixture (with just a little help from you), and begin to grow and thrive. When they have multiplied sufficiently, you have a "sponge". That's what is used to leaven sourdough bread.

Why not just add some store-bought yeast (the commercial kind, in little packets) to the mixture? Commercially-produced baking yeasts are bred to grow under less-than-ideal conditions (too cool, too warm, too dry, too moist), to make them foolproof for the Home Baker. This is a good thing!

But in addition, commercially-produced yeasts are bred for uniformity. They are not supposed to impart a flavor--sour or otherwise--to your baked goods. They are supposed to leaven the bread, and that's all. The mild, sour flavor you experience when you bite into most store-bought Sourdough Breads is due to an added flavoring agent. The yeast isn't responsible.

This recipe will produce a fine Sourdough Starter, which can be preserved and re-created.

Sourdough Starter

2 cups all-purpose flour

2 cups water

In a non-metallic bowl (preferably glass), combine the flour and the water. Mix together with a non-metallic implement (a wooden spoon is fine; a silicone whisk is ideal). Cover the bowl with a piece of cloth, and use a large rubber band to stretch the cloth across the opening of the bowl...kind of like a drum. The cloth, traditionally, should be cheesecloth. But any cloth will do, as long as it's clean, and it completely covers the mouth of the bowl. Place the bowl full of mixture in a warm, draft-free place (I keep mine on top of the freezer. Warm, some air circulation, and out-of-the-way).

Now, you wait. It could be about two days, or it could be up to 5 days (after 5 days, the process just isn't happening...chuck it and start over). Stir the mixture daily, and replace the cloth cover each time. After about 5 or 6 days, the mixture should have begun to thicken into a "sponge"...it should smell tart, and be full of tiny bubbles. It should have a beige or yellowish color. At this point, add an additional cup EACH of flour and water, and stir everything together (don't be too concerned about lumps). After 24-48 hours, the sponge will be bubbly. It's ready!

My sponge is ready, as well; tonight, I'm-a-gonna bake!

I'll let you know how things go, and I'll post some bread (and other goodies) recipes in the next few days.

Enjoy!

Yep, I'm still here!

2006-01-03T20:55:00.000-05:00

Hello everyone!

I know, it's been nearly a month since my last post. Sorry sorry sorry. I don't know about you, but around here, things get a little nuts during the Holidays.

Speaking of which: I hope everyone has had a very happy holiday season, and that 2006 is going well for you, so far! My holidays were very nice, and very uneventful. Just quiet time, enjoyed with my family and friends. That's the way I like it!

I do have to tell you, though...Santa Claus did bring me the "big gift" that I really wanted: a kitchen island. You know, a mobile, extra counter-top. I love this thing! Only one minor drawback: I had to assemble it myself. It contained HUNDREDS of pieces, great and small. I am NOT a carpenter, by any means, so the task was a bit daunting...it required some gluing of wooden dowels, screwing-in of assorted bolts (including four cam-bolts, whatever that means), and lots of lifting (the thing weighs about 70 pounds). But it only took about two hours to complete, and I did take several breaks during the building process.

Now, my kitchen counter-space has essentially doubled, and the unit has a storage cabinet built into it, so I've got some more pantry space, too. I've already stored my stand mixer in the cabinet, as well as a few pans and bowls that have never really had a "home" before. It'll take a month or two, but eventually I'll have everything right where it belongs.

I have some new recipes on the way, so stay tuned!

Yellow Split-Pea Soup

2005-12-04T20:14:00.000-05:00

Hi everybody!

Sorry it's been so long (a week or so) since my last post. My internet had been down for several days. I need to contact the cable company tomorrow and have them come & take a look at my modem and my router and stuff.

Now that the wintertime has finally taken hold (here in Pennsylvania, at least), I thought I'd share a really good "cold-weather recipe" with you....Yellow Split-Pea Soup. It's a slightly modified version of what my Mom used to make; she used green split-peas, and flavored the soup with pork hocks (for the uninitiated: those are smoked pigs' shins. Really!). This recipe calls for ham or prosciutto, but if you like you can use the traditional pork hock (it should weigh in at about 1 pound, before cooking). If you do that, eliminate HALF of the broth used in the preparation; use about 3 cups of water, instead. And just remove the hock after the soup is cooked, and let the hock cool for a little while. Then simply shred the meat off the bone, and return the meat to the soup.

Yellow Split-Pea Soup

one (1-pound) bag, dried yellow split-peas (about 3 1/2 to 4 cups)

2 14.5-ounce cans reduced-sodium chicken broth*
1 14.5-ounce can beef broth*
(* or, substitute 1.5 quarts of home made broth: chicken, beef, or vegetable)

1 TBS unsalted butter

1 TBS olive oil

1 medium-sized red onion, chopped (about 1 cup)

3 to 4 stalks celery, chopped (about 3/4 cup)

about 1/4 pound finely-diced ham or prosciutto (about 1/2 to 3/4 cup, diced)

1 or 2 cloves fresh garlic (depending on your taste), minced

1/2 tsp dried basil leaves

1/2 tsp dried thyme leaves

1/4 tsp dried dill weed

1/4 tsp ground cayenne pepper

salt and freshly-ground black pepper, to taste

1 to 2 cups water, as needed

about 1/4 cup freshly-chopped parsley (for garnish)

First, thoroughly rinse the dried split-peas in cool water; drain them in a strainer, then rinse again. Set aside, with the strainer over a bowl. Do not use a collander; the split-peas will just fall through!

In a large (2-quart or larger) pot, add the butter and olive oil, over medium-high heat. When the butter is melted and a bit foamy, add the onion and the ham/prosciutto. Stirring frequently with a wooden spoon, allow the mixture to brown slightly. Do not reduce the heat.

After about 3 to 4 minutes, add the celery and the garlic. Cook for another 3 or 4 minutes, stirring frequently. At this point, it won't brown much more.

Add all of the broth to the pot; be careful, the first couple of ounces will probably vaporize very quickly. Don't get burned! Raise the heat to medium-high, and allow the mixture to begin to boil. When it's boiling, carefully dump in the rinsed split-peas....they tend to stick together, so watch out for splashing.

At this point, add the basil, thyme, dill, and cayenne pepper. Hold off adding the salt and black pepper until the end of the cooking process. Stir the mixture, and allow it to return to a gentle boil. Place a vented lid on the pot (or, place a non-vented lid on, but leave it at an angle to allow steam to escape). Reduce heat to low, and forget about it for about 20-30 minutes.

After the soup has simmered for 20-30 minutes, give it a good stir. The peas should have begun to break down by this point; alot of "pea material" will settle to the bottom of the pot (sorry, I can't think of a nicer way to describe that!). Replace the vented lid, and allow the soup to simmer gently for another 30-45 minutes. At this point, though, you'll want to check on it every 10 minutes or so. If it's getting too thick or boiling too rapidly, add about 1/4 cup of the water. After 10 more minutes, you can add more water, if necessary. The idea is to have a soup that's thick, but NOT dough-like. Also, keep in mind that the soup will thicken all by itself when it's in the serving bowl.

When the soup is fully cooked, there shouldn't be any real pieces of split-peas left.

Now is the time to taste the soup, for seasoning. Add some fresh-ground black pepper, to taste, but be careful with the salt! The broth already has salt in it, and so does the ham (or the prosciutto).

When ready, ladle the soup into bowls; top with fresh, chopped parsley. Like any hearty soup, this stuff is best served with some nice, crusty bread alongside. You might also try grating some Romano or Parmesan cheese onto the soup.

This stuff is awesome, especially after you've just spent a couple of hours shoveling snow, or splitting wood. Also, the end result is a deep yellow color, not the traditional "exorcist green" :)

Enjoy!

Basic Hollandaise Sauce

2005-11-29T22:25:00.000-05:00

Hi everybody!

Well, November's almost over. Yikes. Before long, it'll be be Christmas all over again (where did the year go??).

I don't have that much to report this evening. For supper, I'm having a sandwich made from leftover corned beef, and some steamed asparagus (with Hollandaise sauce) on the side. I've prepared a small batch of my wasabi mayonnaise to dress the sandwich (the recipe for it is posted on the Blog...I think it was on November 12th. It's great on grilled tuna, but it works elsewhere, too!).

Hollandaise Sauce is a traditional egg-thickened sauce (as opposed to thickening with flour, a cornstarch slurry, a roux, etc. or by reduction). It's not that hard to make, and the home-made variety is MUCH better than the stuff that comes in a jar (or, heaven forbid, in powder form). It's just important to keep a very close eye on things.

Hollandaise Sauce (2 servings; recipe can be multiplied)

(the hardware: you'll need a small saucepan, and a heavy, stainless steel bowl that's wider than the saucepan. The bowl should have a rounded bottom, preferably. And you'll need a whisk)

*2 eggs

*1/2 cup unsalted butter, refrigerated (so it's still firm)

*2 teaspoons lemon juice

*(up to) 1 Tablespoon light cream, heavy cream, or half & half

*a few dashes (about 1/4 to 1/2 teaspoon) Tabasco, or other hot sauce (optional)

* a few crushed/broken ice cubes

*salt, freshly-ground black pepper, and (optional) cayenne pepper, to taste

Start by creating a double-boiler: fill a small saucepan (1.5- or 2-quart) about 1/3 full of water. Put the pan on the stove, over high heat, and allow the water to come to a boil.

Meanwhile, separate the eggs; discard the whites (or save them for some other use...it's up to you). Place the raw yolks into the stainless steel bowl. Add the lemon juice, give everything a quick stir, and set aside until the water is boiling.

In the meantime, cut the butter into small chunks. It doesn't have to be scientific; just so you can add it a little at a time.

When the water boils, it's time to act quickly. Reduce the heat somewhat...down to medium high (you may have to adjust). The idea is to keep the water simmering while you're heating the sauce. Place the bowl with the eggs yolks into the saucepan of water, and proceed to whisk the egg yolk mixture vigorously. You might wish to use an oven mitt, or a towel, to hold the bowl. As soon as the egg yolk mixture takes on a creamy, consistent texture, add a small "chunk" or two of the butter. CONTINUE WHISKING as the butter melts, and becomes incorporated.

It will be necessary to lift the bowl from the saucepan, occasionally, to moderate the heat. But KEEP ON WHISKING! Gradually add the remaining butter, bit by bit, until it has all been incorporated. If you keep "moderating" the temperature---removing the bowl from the heat, then returning it---there should be no problems.

However, if the sauce gets too thick (this is a bad thing), quickly throw in a small chunk of ice (and KEEP WHISKING!). The additional liquid, combined with the slight reduction in temperature, should make the sauce "workable" again.*

When the butter has all been incorporated, turn off the heat under the saucepan. Add enough cream (just a little) to thin the sauce to a consistency you like. A teaspoon or two should be plenty. Season the sauce with salt, pepper, Tabasco, and/or cayenne, to suit your taste (and KEEP WHISKING!).

Serve immediately over asparagus, or whatever cooked vegetable you like. Or, pour some over poached eggs (that's Eggs Benedict!).

(*in the event that your sauce "breaks", or curdles: it's not the end of the world! Simply pour the "broken" sauce into another bowl, and set aside. Wash and thoroughly dry the stainless steel bowl, then separate another 2 eggs. Place the 2 new egg yolks into the stainless steel bowl, and heat them over the double boiler...WHISKING CONSTANTLY, as always. When the egg yolks become creamy, whisk in the original sauce. This ought to smooth the mixture. Be sure to check for seasonings)

Really, it's not as difficult as it sounds!

I hope you enjoy!

Let's Order Delivery for Dinner

2005-11-25T17:29:00.000-05:00

I ran across this picture, and I just HAD to share it. Since my restaurant's business is primarily delivering food, I thought this was hilarious!

Grilled Tuna with Wasabi Mayonnaise

2005-11-12T21:43:00.000-05:00

Hello everybody!

I was given this recipe by a friend. I modified things, just a little, to make the recipe "grill-friendly". Originally, the tuna was pan-seared...and if you like, you can still do it that way (sorry, you're going to miss the grill marks!).

Grilled Tuna with Wasabi Mayonnaise (serves 2)

(the sauce)

1 tsp wasabi powder
1 tsp water
1 TBS rice vinegar (cider vinegar or white vinegar will do, in a pinch)
2 TBS mayonnaise
1 clove fresh garlic, minced
about 4-5 drops pepper-flavored sesame oil (optional)

(the tuna dressing)

2 yellowfin tuna steaks, about 1/2-pound each
1 TBS soy sauce
1 TBS vegetable oil
1/2 tsp wasabi powder
another 4-5 drops pepper-flavored sesame oil (optional)

(To make the sauce)

In a small bowl, mix the wasabi powder with the water. Make sure to mix thoroughly, to form a thin paste. In a larger bowl, mix the remaining sauce ingredients, then add the wasabi/water paste. When everything's incorporated, cover the bowl with plastic wrap, and refrigerate. Allow 30 minutes or so for the flavors to blend. After about 30 minutes, light up your grill.

(To make the tuna steaks)

In a small bowl, combine all tuna dressing ingredients (except for the tuna itself). Brush the prepared dressing liberally onto both sides of each tuna steak.

Put the steaks onto a hot grill (medium-low to medium heat), and allow them to took on one side for at least 3 minutes. After 3 minutes, flip the steaks and cook for another 2 minutes. Check for doneness by gently pulling apart the tuna with a fork; it should appear deep red in the center, and a pale beige toward the outside. If the tuna steaks are of high quality, I recommend leaving them a little rare on the inside. If you prefer yours well-done, then allow up to one or two additional minutes. But please don't allow the tuna to dry out!

When done, plate the tuna steaks, and drizzle each one with the wasabi mayonnaise. Serve with a green salad, or some other light fare such as steamed vegetables. Oh, boy...good stuff!

This recipe can be multiplied easily.

Hope you enjoy!

Picture-Perfect Pizza

2005-11-09T10:57:00.000-05:00

Pineapple-Apple Pie

2005-11-03T21:11:00.000-05:00

Hi again everybody!

As promised, I'm back with a tremendous recipe for Pineapple-Apple Pie. It's really not at all hard to do, and the results are absolutely delicious. I used a couple of those store-bought, pre-made pie crusts (the kind you just unroll), but if you've got the time, patience and counter space to make dough from scratch, then by all means do so!

Pineapple-Apple Pie

(the pie filling)

1 20-ounce can of pineapple chunks or crushed pineapple (in juice)

3/4 cup white sugar

3 TBS cornstarch

2 TBS whiskey (I used Jim Beam...use whatever you got!)

1 TBS fresh-grated ginger

1 TBS lemon juice

2 9-inch pie crusts (one for the pan, and one for the top)

egg wash (consisting of 1 egg, 1 TBS water, and 1 TBS milk, all whisked together)**

(the apple layer)

about 2 medium-sized Granny Smith apples, peeled, cored and sliced into thin wedges

2 TBS dark brown sugar

1 TBS white sugar

1/2 tsp fresh ground cinnamon

1/4 tsp grated nutmeg

Reserve 3 TBS of the juice from the canned pineapple. Put the rest of the contents of the can into a saucepan, along with the 3/4 cup sugar, the ginger, the whiskey, and the lemon juice. Allow the mixture to come to a gentle boil, over medium heat.

Meanwhile, mix the cornstarch with the reserved 3 TBS of pineapple juice. Using a fork, whisk this mixture VERY thoroughly, otherwise there will be lumps in your pie filling.

When the contents of the saucepan have reduced by about 25 percent (it doesn't have to be exact), whisk the cornstarch/juice mixture one more time, then immediately pour it into the saucepan. Use a wooden spoon, and stir it constantly (be gentle---you don't want to crush up the pineapple too much). Allow it to boil gently for 1-2 minutes. During this time, it will become extremely thick. After it's thickened, remove from heat...no need to cover it. It's best to allow it to cool for a little while, anyway.

Preheat oven to 425 degrees.

Combine the brown sugar, 1 TBS white sugar, cinnamon and nutmeg in a zipper-type plastic bag (the gallon-size ones work perfectly). Throw in the sliced apples, and shake the bag thoroughly, to coat the apple pieces with the sugar mixture.

Press one of the pie crusts into a 9-inch pie pan. Using a fork, gently poke a few holes all over the bottom of the crust (be careful not to puncture the pan!). Place this empty crust into the 425-degree oven, and "blind-bake" (partially cook the crust) for about 5-10 minutes. When parts of the bottom of the crust begin to form bubbles, it's time to take it out of the oven. Remove the partially-baked crust (use an oven mitt...it's going to be hot!) from the oven, and use that same fork to gently pop any small bubbles. You want the bottom of the crust to be flat.

Arrange the coated, sliced apples all around the inside of the pie crust, making up to two layers (around 1/2-inch deep). Then, use a large spoon to scoop the pineapple filling into the crust (it will probably be too thick to pour easily). Use the bottom of the spoon to even-out the top of the filling.

Brush the egg-wash all around the top edge of the bottom crust. If you don't have a pastry brush, you can use a BRAND NEW paint brush (just be sure you've never painted with it!). The egg-wash will act as an adhesive for the top crust.

At this point, you may either cut the remaining pie crust (using a pastry wheel, or a pizza cutter) into strips, and arrange it on top of the pie as a "lattice" crust; OR you can simply flop the entire, uncut crust onto the base. If you use the top crust "whole", just be sure to make a few small slits in it to allow steam to escape.

Using your fingers, crimp the top crust to the bottom crust, so they're well-joined. It doesn't have to be pretty...the looks of the pie will change as it cooks, anyway. Use a kitchen scissor, or a small, sharp knife, to trim off any excess pieces of the top crust.

Put the whole pie onto a cookie sheet (it makes things easier to clean up, if the pie happens to boil over), and bake it in the 425-degree oven for about 25 minutes. After 25 minutes open up the oven and take a look. The top and edges of the crust should be a nice, even golden-brown. If it doesn't look that way yet, close the oven door and give it 10 more minutes.

When done, remove the pie (still on the cookie sheet), and place it on a rack to cool. The pie should be either at room-temperature, or refrigerated, for serving.

Just a hint: a scoop (or two) of ice cream plopped onto a slice of this stuff....whoa, baby!

(** a word about egg-wash: this is a standard formula for egg-wash. It may or may not contain milk or cream, but it will always contain egg, and usually a bit of water. It's primarily a "glue" that holds things together...it helps pie crusts stay together, and it adheres coatings to foods that are going to be deep-fried. It also adds a nice, golden shine to foods, like Challah and other breads. Also, it adds a bit of egg flavor and a slight chewiness to things. Problem is, you're going to have WAY more egg-wash than you need...there's no way to use HALF an egg. So, expect a bit to be left over. Or better still: make two pies!)

Grilled Flank Steak

2005-11-02T19:26:00.000-05:00

Much as I hate to admit it...Summer's over, folks.

Not that I'd ever let that stop me from grilling; as long as I can SEE the grill, I can use it. The grill (or the smoker, for that matter) doesn't care what the outside temperature is. But I've begun preparing alot more "in-house" stuff lately, as well.

This is a very easy recipe for Grilled Flank Steak. It doesn't take much time, or effort, and the results are absolutely delicious. A little later, I'll post a recipe for Pineapple-Apple Pie. It, too, is simple, and the results are great!

Grilled Flank Steak

1 flank steak, about 1-1/2 to 2 pounds

1/2 cup soy sauce

1/2 cup whiskey (I used Jim Beam)

1/4 cup lime juice

1-1/2 teaspoons (about 2 cloves) minced fresh garlic

about 10 whole peppercorns

3 or 4 large bay leaves, crushed

1/2 teaspoon smoke flavoring (optional)

Combine all the ingredients, except for the flank steak, in a bowl. Mix until everything's well-incorporated.

Place the flank steak into a gallon-size "zipper" bag. Pour the marinate mixture into the bag, and zip it shut.

Store the bagged steak (use a shallow container, or a roasting pan, in case the bag leaks) in the refrigerator for anywhere from 2 to 4 hours.

After marinating, remove the steak and discard the marinate. If necessary, the steak may be quickly rinsed under cool, running water, to remove any large "bits" of the marinate. Put the flank steak on a large plate or platter, and cover with plastic wrap. Allow the steak to rest in a safe place (like a cool oven) for at least 30 minutes, so it'll come to room temperature. In the meantime, fire up the grill.

After thirty minutes (or longer; there's no rush at this point), grill the flank steak over medium (NOT TOO HOT!) heat, for about 4 minutes. After 4 minutes, flip the steak, and grill for another 4 minutes.

At this point, you'll have to determine just how "done" the flank steak is. There's no way to insert a thermometer into a flank steak, so you'll have to use the Touch Method. Simply put, the Touch Method involves pushing against a piece of meat with the tip of your finger. Depending on the texture/resilience of the meat, you can tell the degree of doneness (yes, it does require a little practice. Remember, you can always throw the meat back onto the grill, if necessary, so it's best to err on the side of too rare, rather than too well-done).

If you press against a flank steak, and your finger leaves a dent (in other words, it doesn't spring back), the steak is very rare. If you press the steak and the meat gives easily, but springs back quickly, it's probably rare-to-medium-rare. This is the ideal degree of doneness for a flank steak.

Remove the steak from the grill, and place it on a platter. Alllow the meat to rest for about 15-20 minutes before carving. Always slice a flank steak (and most other of the "tough" cuts of meat) at a 90-degree angle to the grain; this helps to further break down the tough fibers, resulting in a very tender, delicious dish.

Serve alongside traditional "picnic fare", such as potato salad, baked beans, or whatever you like. The leftover flank steak (sliced super-thin) also makes an excellent addition to a chef's salad!

Peking-Style Smoked Duck

2005-10-30T23:27:00.000-05:00

Hi everybody!

Last night, I tried something out for the first time.

I've eaten Peking Duck several times; the idea behind it is to allow plenty of time for the skin of the duck to air-dry, prior to actually cooking it. The entire "preparation time" for a traditional Peking Duck can be 24 hours or more!

Part of the (traditional) preparation process is to actually blow air (using good, old-fashioned lung power, or a bicycle pump) between the skin and the breast of the duck. The result is a crispy, flavorful skin, and juicy meat. The whole prepared duck is then hung up and air-dried....and THEN it's cooked.

I don't have the time for that kind of hassle, so I decided to accelerate the process by using my smoker. I figured, I can add some smoke flavor, while still gradually drying the skin.

Right and wrong.

As things turned out, the duck DID take on a wonderful, smoky flavor, which blended very well with the flavors of the recipe. But the skin didn't get as dried as I'd hoped, so I ended up finishing the cooking process on my gas grill. Overall, though, I was very pleased with the results. In fact, tonight I'm having the leftover duck meat as part of a chef's salad.

This recipe was cooked on a Brinkmann Smoker, as I mentioned; but it can be done entirely "inside" the kitchen, with excellent results.

(WARNING: there's a great deal of work involved here. The results are well worth the effort)

Peking-Style Smoked Duck

(the simmer:)

2 fresh duck breast halves, about 3/4 pound each

about 2 quarts water

6 TBS honey

about 1 TBS fresh ginger, crushed (no need to chop)

1/4 cup soy sauce

about 1/3 cup rice wine vinegar (cider vinegar may be substituted)

(for the glaze:)

8 ounces orange juice

4 ounces Sake

1 TBS plus 1 tsp szechuan paste/sauce

2 TBS honey

1 to 1 1/2 TBS chopped fresh garlic

1 TBS fresh ginger, coarsely chopped or slivered

1 tsp lime juice

3 or 4 (or 5 or 6, if you like them) dried red Szechuan peppers, crumbled up

several drops sesame oil (about 1/4 tsp)

(the simmer): add the water, honey, soy sauce, ginger and vinegar to a large saucepan. As the mixture heats, stir to dissolve honey. When the mixture comes to a boil, add the duck breast. Return to a RAPID boil, and allow the duck to cook in the boiling liquid for three minutes.

After three minutes, remove the duck from the liquid, and place on a plate or platter. Cover the plate/platter loosely with foil, and store in a cool oven for the time being. Allow the simmering liquid to cool, then discard.

If you're using a smoker, now's the time to light the charcoal/wood, as per your manufacturer's directions. After 20-30 minutes, when the coals are hot and/or the wood is smoldering, add 1-2 quarts of plain water to your smoker's water pan. Place the cooking grill on top, and throw the duck breasts on, fat-side up (no need for oiling or for non-stick spray).

Allow the breast to smoke (I used a combination of mesquite and oak wood; you can use whatever you like) for about 4 hours, and medium-low heat (between 200-250 degrees F, approximately). For the last 30 minutes of cooking, brush on the glaze (see below).

(the glaze)

Combine all the Glaze ingredients in a small saucepan. Bring the mixture to a boil, then reduce heat to medium. Over medium (or medium-low) heat, stirring often, simmer the mixture until it becomes thick and syrup-like, about 15-20 minutes. When it's ready, the glaze can then be kept in the saucepan, at room temperature, until it's ready to be brushed onto the duck.

After the smoking/glazing is done, you may opt to actually grill the duck breasts, briefly. This will result in a darker, richer-flavored piece of duck (and it will add grill marks, as well, which are visually appealing). Just throw the duck breasts onto a hot grill, skin-side down, for a minute or two (be careful not to allow the duck fat to burn...this happens quickly!).

When done, the duck may be served as-is (each diner has his/her own portion of duck breast), or it may be sliced and served with noodles, or atop a bed of fresh greens. Personally, I like it sliced thinly, then served alongside cold noodles with spicy peanut sauce.

Serves 4 as an entree.

Enjoy!

Asparagus with Pignioli Feta

2005-09-22T21:51:00.000-04:00

Hello everyone! Long time, no see!

Things have been RIDICULOUS at the restaurant; since the Penn State students have returned to school (the end of August), we've just been hopping like crazy. In addition, we've had three Penn State (Home) football games in a row. Lots of students, and alumni, ordering their Tailgate Lunches!

Tomorrow I'll be back to work, from about 11 AM until about midnight. Yes, it's a long day (Monday Night Football season, too). So I didn't want to miss the opportunity to "touch base" here on the Blog.

Of course, I haven't let my work schedule interfere with my cooking at home. I still have to eat! I've been working, and re-working, many recipes that I'm going to post in the coming days. Now that Fall is almost upon us, I thought it was time to start including more "inside" recipes. I know, I've said it before: grilling is a year-round affair. But I'm working on a lot of side-dishes, which can be prepared whether it's 8 or 80 degrees outside.

Here's something that I'm having tonight. I'm serving alongside some grilled beef ribs.

Asparagus with Pignioli Feta

about 1 pound fresh asparagus, trimmed and rinsed

1/2 cup Chicken broth

2 TBS pignioli (pine nuts), crushed and toasted

1-2 TBS chopped fresh cilantro (or parsley)

3 TBS feta cheese, crumbled

1 clove fresh garlic, minced (or 1/8 tsp garlic powder)

1/2 tsp lime juice

1/4 tsp salt (or less...chicken broth is salty, so taste before adding more salt)

1/4 tsp freshly ground black pepper

(1 drop yellow and 1 drop green food coloring, optional)

Steam the asparagus until just crisp-tender, about 3-5 minutes depending on thickness. When done, drain the asparagus and plunge it into ice-water. Allow it to cool for about 5 minutes, then drain it (again), and wrap it in a towel. Leave the wrapped asparagus in a cool oven...the idea is to serve it at room-temperature.

In a small saucepan, bring the broth to a boil over medium heat. Add the garlic, lime juice, and feta cheese. Allow the mixture to boil again, briefly. Cover the saucepan tightly, and remove it from the heat.

(At this point, the food coloring may be added. It's purely cosmetic, however. The dish will look and taste delicious without it)

Allow the mixture to stand, covered and off-heat, for about 15 minutes.

After 15 minutes, return to medium-low heat, and stir the mixture thoroughly with a wooden spoon. Do NOT use a whisk! The feta doesn't melt completely, and it will "clog" a whisk very quickly. You can "mash" some of the bigger chunks of feta, if desired.

Taste the sauce for seasoning; add the black pepper, and (if necessary) a bit of salt.

Plate the asparagus, and JUST BEFORE SERVING, add the cilantro to the sauce. Use a metal tablespoon to pour the sauce over the asparagus.

Serves 2 as a side dish.

Time to Help

2005-09-01T21:13:00.000-04:00

Hello Everyone

Tonight, I'm not going to post any recipes (sorry...tomorrow, I promise!).

Instead, I'd like to take a moment to talk about something that's been on everyone's mind recently: the awful disaster that hurricane Katrina has caused.

Unless you live in a cave, or on a remote island somewhere, you're probably familiar with the situation down in Louisiana (especially around New Orleans), and in surrounding areas. There are literally tens of thousands of families who are now homeless, and will likely remain that way for the better part of a year (or more). In addition, there are countless people who require medical attention, food, water and clothing. In other words, the basic necessities of life.

And aside from the PEOPLE whose lives are turned upside down, there are the pets. Now, I'm not suggesting that the welfare of cats or dogs or hamsters (or whatever) should supersede the needs of human beings. Not at all. But as an animal lover, I certainly "feel" for the pets who, in addition to being just as hungry (or dehydrated or uncomfortable) as their human counterparts, also have NO IDEA what's going on.

This is a time for "us folks here in the U.S. of A." to really pull together. We've had times like this before. You probably remember at least a couple of them. And as members of "Team USA", we've managed to forget about our own concerns---for a little while, at least---and rally to support our neighbors.

Next Tuesday (September 6), I'll be going down to the local Red Cross office, and I'm going to donate some blood. They run a Blood Drive every Tuesday, anyway. I haven't donated since last Fall sometime, but I figure now's as good a time as any. It just so happens that my blood type is O-positive, which (they tell me) can be given to just about anybody. I hope that whoever gets it feels better afterward.

I'm also going to write a couple of checks...not that much money, because as usual, I'm broke. And I'm going to mail the checks to a couple of very worthy organizations (their web links are below).

I encourage---in fact, I'll go ahead and BEG---my readers and friends to follow suit.

Not everyone is able (or willing) to donate blood; not everyone is able to make a whopping monetary donation. Even fewer people (I'm among them) are able to actually go to where the problem is, and try to help first-hand. But I think everyone---EVERYONE---can do a little something. Even if it's simply a few words of support, or donating clothing (or blankets, or canned goods) to a Relief Effort.

We've done it before. And if necessary, we'll do it again.

Link to The Habitat for Humanity website:
http://www.habitat.org

Link to Noah's Wish, which provides rescue and shelter for animals during time of crisis:
http://partners.guidestar.org/controller/searchResults.gs?action_gsReport=1&partner=networkforgood&ein=35-2167619

(and there are LOTS and LOTS of other programs, too. Look around, you'll find them)

Best Buttermilk Biscuits Ever

2005-08-24T18:28:00.000-04:00

Hello again!

Like I promised, I'm back to post my recipe for the Best Buttermilk Biscuits Ever.

I had this recipe emailed to me about a year ago; the original recipe didn't contain any yeast, so I worked with it for a while. Now, it's a full-rising biscuit recipe. I really love good biscuits, and I love yeast breads, too. I've incorporated the best of both worlds here, I think.

Best Buttermilk Biscuits Ever

3 cups all-purpose flour
1 cup buttermilk (please use the kind that contains "active cultures")
12 TBS unsalted butter (that's 1 1/2 sticks), at room temperature
2 TBS white sugar
1.5 tsp baking powder
.5 tsp salt
.5 tsp baking soda
1 packet of regular dry yeast, OR 1.5 tsp bread machine yeast

(NOTE: I use a Kitchenaid stand mixer for this, and for all of my doughs & batters. An electric mixer is highly recommended)

Warm up the buttermilk in the microwave (do NOT add yeast at this point). You can use the measuring cup. The temperature should be between 100-110 degrees; depending on your microwave, 30 to 40 seconds on "high" should do it. If you don't have a thermometer, just stick your finger in the warmed buttermilk--it should be fairly warm, but not hot.

Add the buttermilk to your mixer bowl, and whisk in the sugar. When the sugar's dissolved, whisk in the yeast. Cover the bowl with a damp towel (plastic wrap will work, too, but poke a couple of holes in it). Place the bowl in the oven, but don't turn the oven on*. Allow the mixture to rest for about 60-90 minutes.

(*if it's wintertime, and your kitchen is chilly, warm the oven a little bit first. Set it to the lowest "Keep Warm" setting---about 200-225 degrees---and let the oven pre-heat. When it's up to temperature, turn the oven off, put the bowl in, and leave the oven door open a few inches for the first 20 minutes)

After the mixture has rested (and the yeast has activated), remove the bowl from the oven. The mixture should have foam on top of it, almost like shave cream.

Attach the bowl to the mixer stand (if that's what you're using). Add the flour, baking powder, salt and butter. Using the dough attachment, mix the dough at low speed for about 2 minutes (the ingredients will incorporate very quickly). When the dough looks thoroughly mixed, and it no longer sticks to the sides of the bowl, it's ready.

Remove the dough attachment from the mixer. Roll the dough (by hand) into golfball-sized blobs (about 1/3 cup each). Place one blob into each section of a muffin pan. There's no need to grease the muffin pans--too much butter for that! Press down on each blob, to flatten it. The muffin pans will not appear very full, but the dough will rise quite a bit during baking.

At this point, preheat the oven to 425. Allow the dough to rise, at room temperature, while the oven heats up. When the oven is ready, bake (in batches, if necessary) for about 15 minutes. Keep an eye on things; if the biscuits are rising too quickly, the tops may get too brown. If this seems to be happening, remove the muffin pans and rotate them, front-to-back.

Allow the finished biscuits to cool in the pans for about 10 minutes. After 10 minutes, the pans should be cool enough to handle---simply flip them over, and the biscuits will drop right out. Makes about 18-20 biscuits.

Link to Printable Version:

http://209.245.59.194/Gimme/65832736/770004363/69818279/B33581A9-CD08-40D7-9275-24ED694A5EC5/0.83799/2/Best_Biscuits.doc

Happy Birthday, Grandma!

2005-08-22T19:14:00.000-04:00

Hi everyone!

I had another busy week, last week (I know...excuses, excuses). We've been preparing the restaurant for the Return of the College Students (I know, that sounds like a B-grade horror movie). In addition, on Friday, August 19th, my Grandma celebrated her 90th birthday! Naturally, that's rather a big deal, so my family threw her a party. It was a rather subdued party---only about 15 people---but everyone had a great time, especially Grandma. The friends and relatives who couldn't attend sent cards, flowers, and gifts. She received gifts from as far away as Australia (we have good friends who live there), and she must have received at least 300 cards!

Among the guests were my two nephews, Jesse (almost 5) and Justin (2). I ALWAYS look forward to spending time hanging out & playing with them. They, too, had lots of fun at Grandma's party (Justin was mostly interested in the balloons, actually!). They're very lucky little boys, to have a Great-Grandma.

I just wanted to "touch base" with everybody. In a little while, I'll be posting my recipe for the Best Buttermilk Biscuits Ever (seriously!).

Buttermilk Beef Ribs

2005-08-15T19:48:00.000-04:00

Hi everyone!

Well, another week is almost over, and AGAIN I've neglected my "blogging" responsibilities. Sorry about that.

I can't even use "we're too busy at work" as an excuse; the fact is, we've had about as "dead" a week as we've ever had. The Penn State students aren't in classes right now, and many of the Summer Term kids have gone home for the couple of remaining weeks until Fall Semester begins (the 30th of August). Really, the only reason I've been at work so much is that I'M THE ONLY PERSON LEFT. Lots of our staff are students. Most of our staff will be back in town next week; and the following week, all "heck" ought to break loose!

Tonight, I'm preparing a chef's salad using some leftover (grilled) London Broil, along with some sliced baby mushrooms and assorted greens. I'll probably crumble up my leftover Roquefort (from the sauce I made the other night) and sprinkle it on top. As for the dressing, it'll most likely be a balsamic vinaigrette (I seem to have lots of that on hand, anyway).

The other evening, I made (again) a favorite "grill thing": Buttermilk Beef Ribs. I don't know why I didn't think to post this one before; it's incredibly simple to prepare, and it tastes just awesome. I came up with it about a year ago, after sampling an Indonesian dish where the beef (cut into very thin strips) had been soaked in buttermilk, then grilled briefly.

This is even simpler...no cutting.

I've tried the same basic recipe with pork ribs, as well, but they do require some pre-cooking (I used a 325-degree oven; it has to be dry heat, after marinating). The beauty of beef ribs is that you don't have to cook them nearly as long, because they're beef....if they're a little rare on the inside, no problem! And the buttermilk is a delicious complement to the flavor of beef. The enormous size of the beef ribs also makes for a "heartier"-looking meal.

Buttermilk Beef Ribs

About 1 1/2 pounds of beef ribs, per person (a rack of ribs at the grocery store may weigh anywhere from 3 to 7 or 8 pounds, or more. Adjust as necessary). I use a 4-pound rack of ribs for this recipe. That amount may be easily multiplied. As for the coffee: I just use the leftover coffee from the pot I brewed in the morning!

4-5 pound rack of beef ribs, cut into "half-racks"1 pint (16 ounces) buttermilk. Please make sure to use the kind that has "active cultures".

3 TBS dark brown sugar

2 TBS cider vinegar

1/4 cup of whiskey (optional)

1 TBS kosher salt

1 tsp whole peppercorns

several cups of brewed coffee, as necessary, cooled to room temperature (de-caf can be used, if desired)

In a blender or processor, combine the buttermilk, brown sugar, vinegar, whiskey, salt and peppercorns. Mix on high speed until the peppercorns are broken up somewhat (maybe 2 minutes).

Place the rib "half-racks" in a high-sided roasting pan, or something similar. It doesn't matter if they overlap each other a little. If desired, a couple of gallon-sized zipper-lock bags can be used instead. Pour the buttermilk mixture (half of the mixture per bag, if you're using the zip bag method) over the ribs. Add enough of the coffee to the pan (or bags) to increase the volume of liquid so that the ribs are saturated. Don't worry about completely submerging the ribs in the liquid; that's next to impossible!

If using the pan method, cover the pan with plastic wrap, or foil. The bags can simply be zipped shut. Refrigerate the ribs for anywhere from 1 to 12 hours. Flip the ribs in the pan every couple of hours (or simply shake the zipper bag).

Use paper towels to dry the ribs, and allow them to rest on a platter until you're ready to grill.

Light the grill, and allow it to come to medium-high heat. Liberally coat the ribs (both sides) with your favorite Rub Mix, or simply salt & pepper.

Grill for about 20-25 minutes, flipping the ribs every 5 minutes or so. If desired, your favorite barbecue sauce can be brushed on during the last 5 minutes.

Enjoy!

link to printable version:

http://209.245.59.195/Gimme/65832736/1571101525/69069876/B33581A9-CD08-40D7-9275-24ED694A5EC5/0.973643/2/buttermilk.doc

Grilled Steaks with Roquefort Topping

2005-08-06T23:09:00.000-04:00

Good evening everybody!

I know, I know...where have I been for a week? I've been working a whole lot, to put it plainly; I'm trying to make up for lost time, after a brief (unintentional) vacation while my car was being repaired.

It took 6 days for my car to actually get fixed; the first mechanic I brought it to couldn't figure out what was wrong with it! So, I had to take it to the local Volvo dealership. They did figure out what was wrong, and after 5 more days (and about $1000), they had it fixed. (FYI: it was the Fuel Pump and the Fuel Sending Unit...apparently that's some computerized part)

But the Brick is up & running again, and that's what matters the most!

Now, down to business...

A friend of mine (she knows that I love to grill, AND that I love bleu cheese) found this recipe and sent it to me. It was originally designed for the stovetop, but I worked with it a little bit to modify it for the grill (it was the sauce that required the most modification).

The recipe was originally designed for 6- to 10-ounce NY Strip Steaks (like I can afford THOSE!), but it works wonderfully with ribeyes, porterhouse, round steak, etc. And it works equally well with whole cuts like london broil or flank steak (if the piece of meat you're using is larger than one-and-a-half pounds, you'll probably want to double the sauce recipe)

Roquefort Topping for Grilled Steak

4 (6 to 10 ounce) NY Strip steaks
1TBS garlic powder
Kosher salt
freshly-ground pepper
2 TBS unsalted butter
(up to) 1 TBS olive oil
3 TBS (1/4 cup) brandy or whiskey (I used Jim Beam Black Label, but suit yourself!)
1 cup heavy cream
3 ounces Roquefort (or bleu) cheese, crumbled
about 3 TBS fresh chopped cilantro

Place steaks on a platter. Season each steak with salt, pepper, and garlic powder, liberally on all sides. 1 TBS of garlic powder ought to cover 4 steaks, but you can adjust to taste. Cover platter with plastic wrap, and keep it somewhere safe for about 30 minutes (if it's going to be longer than 30 minutes until you cook it, please keep it in the fridge!).

Prepare your grill as usual; you'll want medium-high heat for cooking steaks (or london broil or flank steak). After the grill has heated up (ashed-over coals, if you're using charcoal--which I highly recommend), place the meat onto the grill (all at once). Depending on the thickness/cut of the steak, allow anywhere from 4-8 minutes per side for cooking. Assuming you have steaks that are about 1-and-a-half inches thick, figure on 5-6 minutes per side for rare. You'll have to adjust according to your needs.

When the meat is done, remove it to a (clean) platter; cover loosely with foil, and keep it somewhere safe (like a cold oven) while you prepare the sauce.

Set your stovetop for medium heat. Allow a skillet to warm up on the stovetop, then add the butter. When the butter has melted (it may begin to sizzle slightly), add the cream. Allow the mixture to heat through, whisking frequently. Add a small amount of the olive oil---perhaps 1 teaspoon at first---to add some shine to the sauce. Be prepared to add more olive oil if necessary.

When the mixture has blended together, remove the skillet from the stovetop, then whisk in the whiskey. After about 30 seconds, when the alcohol has evaporated, it's safe to put the skillet back onto the stove.

Increase heat slightly, to medium-high. Add the crumbled Roquefort (or bleu) cheese, and whisk until the the cheese melts, and the mixture is smooth. During this time, the sauce will reduce in volume somewhat. That's good! If necessary, gradually add additional olive oil, to thin the sauce. At the VERY LAST MINUTE before serving, toss in the cilantro, and stir briefly.

Plate the steaks, and drizzle the sauce generously over each one. This recipe is designed to produce four servings of sauce, but it can be multiplied easily.

Link to Printable Version
http://209.245.59.199/Gimme/65832736/1340802149/68254774/B33581A9-CD08-40D7-9275-24ED694A5EC5/0.986175/2/steakRoque.doc

Hope you like!

Fried Chicken on the Grill

2005-07-31T23:25:00.000-04:00

I'm back, everybody!

Like I promised earlier today, here's the recipe for Grilled Fried Chicken.

I found this recipe--or at least, the basis for it--on the internet, and I've spent some time developing it. I wanted to try and "truly" match the flavor/texture of genuine Fried Chicken, in such a way that it can be prepared on the grill. This is my result; I'm actually pretty happy with it!

Another time, I'll tell you all about the day I've had! (ugh!)

Fried Chicken on the Grill

The Coating:
1 cup saltine cracker crumbs
1/2 cup dry bread crumbs OR 1/2 cup dry cornmeal
2 teaspoons kosher salt*
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon ground pepper, white or black
1/2 teaspoon dried tarragon, ground into powder

The Wash:
1/2 cup buttermilk
1 egg
2 tablespoons lemon juice
2 tablespoons butter, softened to room temperature

The Bird:
1 four-pound fryer chicken, cut into pieces
about 1 cup all-purpose flour
cooking spray, such as PAM

(*if you're concerned about "all the salt", you can either use Salt-free crackers, or reduce the kosher salt to 1 teaspoon. But SOME salt is necessary, otherwise the chicken will be sort of soggy, and it won't taste right)

Stir together the "coating" ingredients in a shallow bowl, or (better yet) a roasting pan. To ensure a thorough mix, place plastic wrap tightly over the bowl or pan, and shake vigorously.

In a separate bowl, whisk together the "wash" ingredients. Make sure the egg is completely mixed in. NOTE: It's helpful if the buttermilk, egg, lemon juice and butter are all at room temperature before mixing them. To speed things along, the butter may be warmed in the microwave; be careful not to overheat it, otherwise it will begin cooking the egg as soon as they're combined.

Light your grill, and allow it to heat to medium-high. If you're using a charcoal grill, wait about 15-20 minutes before proceeding to the next step.

Dump the flour into a dinner plate. Dredge the chicken, one piece at a time, in the flour; shake off any excess flour. Dip the chicken (again, one piece at a time) into the "wash", and then into the "coating". Do one piece at a time, and place each chicken piece onto a platter when completed.

When all the chicken pieces have been "washed" and coated, liberally spray all of them with the cooking spray. Use a pair of tongs, or your fingers, to turn each piece, to assure thorough coating. Immediately place the chicken pieces onto the pre-heated grill, making sure there's at least an inch or two between each piece. Please DO NOT apply any cooking spray once the chicken is on the grill; it's very flammable.

Place the cover on the grill, and allow the chicken to cook (and get crispy) for about 15 minutes. After 15 minutes, remove the grill cover, flip each piece of chicken, and replace the grill cover. Allow another 10 minutes or so (depending on how hot your grill is), and inspect the chicken.

By this time, the smaller pieces (such as wings) should be thoroughly cooked; but the breasts or thighs may require additional time. Remove the fully-cooked pieces from the grill, and keep them in a warm oven (about 225 degrees), covered loosely with paper towel (no, the paper towel won't burn at that temperature), until the remaining pieces are done. An additional 10 minutes should be enough, but please make sure by piercing the thickest piece of chicken with a sharp knife. The juices should run clear. If there's any doubt, allow an additional 5-10 minutes of cooking time.

The end product will be very juicy and flavorful. It's crispy, like traditional fried chicken, but it'll also possess the
smoky flavor of barbecue.

A 4-6 pound chicken (cut up) will serve two people easily, or up to four people as part of a picnic lunch.

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