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.

Link to Printable Version:

http://209.245.59.32/Gimme/65832736/1156903755/67852634/B33581A9-CD08-40D7-9275-24ED694A5EC5/0.695708/2/friedBBQchicken.doc

The Brick is Back!

2005-07-31T10:39:00.000-04:00

Hi everybody!

Well, it's pretty late, Friday night (actually, it's Saturday morning, now). It's been a hectic few days, following a hectic week, but I've been informed that my Volvo has been repaired and is ready for me to pick up.

The folks over at the car dealership (where the car was being repaired) phoned me at about 5 PM Friday; I didn't hear the phone ringing, as it was our "dinner rush" time at the restaurant. But they left me a voicemail message, which I finally heard at about 5:20 PM (I should point out that the dealership closes at 5:30 PM).

There was no way I could get there in time, even if I could have left the restaurant. Besides which, I still had to return the "loaner" car to the rental company. So, my only remaining option was to go & pick up my Volvo this morning.

This morning, I arrived at the dealership at just about 10 AM. Imagine my surprise when I realized that the Service Department isn't open on Saturdays (I already knew they weren't open on Sundays!). The dealership itself was open, and a young salesman spotted me and asked if he could help me somehow. I explained that I was here to pick up my car, which had been repaired ("and that's it, right over there!").

I ended up paying the Sales Manager for the repairs; he was unable to answer some of the questions that I had (mostly pertaining to warranty information on the parts and labor), but he did fill-out all of my paperwork and send me on my way. I'll have to phone the Service Department on Monday, to clear up the few remaining questions that I have. And as for the "loaner car"....I left it at the dealership (I couldn't drive two cars at once!). They're back-and-forth between the two places all the time, so they can return it to the rental company easily enough.

So the Brick is back on the road!

I'm off to work right now, but later today I'll be posting a recipe I found for Grilled Fried Chicken.

See everyone later!

The "Loaner" Car

2005-07-28T20:25:00.000-04:00

Hi everybody!

Sorry I haven't been around in a week or so; I've been preoccupied with some car trouble. Unlike the LAST time I had car trouble (a broken alternator belt, and a broken fan belt), this time it's a bit more serious.

To encapsulate: the car died on Saturday afternoon (yes, July 23). I had it towed to my regular mechanic, but they were so busy that they couldn't get to it until Sunday morning. They phoned me at about 2 o'clock Sunday afternoon, and announced that they had NO IDEA what was wrong with the car. I would have to take the car to a Volvo dealership, where they have diagnostic tools that are more "specific" to the make/model of my car. I had the car towed to the local Volvo dealership, but since it was Sunday, they weren't there. So I waited until first-thing Monday morning to call them, and let them know what the trouble was.

The long-and-short of it: it required a new Fuel Sending Unit, as well as a new Fuel Pump. I was told on Monday that it would take about a week to get the parts in, but when I threw a tantrum, they said they could "overnight" the parts. Then yesterday (Wednesday), the Service Consultant I spoke to told me "it'll be ready tomorrow afternoon".

So today, I went out to the dealership (by bus). I was then told that a particular part hadn't yet arrived, but ought to be there by tomorrow morning (and the car ought to be ready by tomorrow afternoon). This, naturally, made me a bit upset; the person I'd spoken to the day before told me it would be ready! Of course, the counterperson I was speaking to today was not the same guy I spoke to yesterday.

I wouldn't say that I threw a hissy-fit, exactly, but I did let them know that I was upset, AND that I'd told my co-workers that I would be back to work. Shawn, the customer-service guy, said, "just a second, sir...let me make a phone call". He arranged (through a national car-rental company, with whom they often do business) to provide me with a rental car, at no charge to me, for a day. "We have a car for you, sir," he said, "it'll be here in about ten minutes".

About thirty minutes later, an attractive young woman named Elizabeth arrived, driving a white 2005 Mazda 3. At first, I thought she was bringing her car in for service or something, but she was actually from the rental company. Shawn called me over (by this time I was sitting in their lobby, reading Ladies' Home Journal), and said, "sir, your car's here".

On the way back to the car-rental office, Elizabeth noticed a small crack in the windshield of the Mazda. "Uh-oh," she said, "looks like we're going to have to find you a different car". I guess they can't rent it to you if there's a crack in the windshield.

About forty-five minutes later, Elizabeth had located another available car (apparently, they were pretty busy). We filled-out the paperwork, and I drove away in my (borrowed) 2005 Dodge Stratus. Nice car, really; it's kind of dark-grey (the official color is "magnesium"), 4-doors, auto, power-everything, and AIR CONDITIONING. Whoo, yeah! Also, it's got a very cool AM/FM/CD sound system, which I finally figured out how to operate. In fact, tomorrow morning (before work) I'm going to drive to the dealership, and get a few of my CD's out of my Volvo! I figure, why not enjoy it?

Hopefully, the Brick will be all fixed & ready to go tomorrow (I only get one free day on the rental; I can keep it longer, if necessary, but I'll have to pay twenty-five bucks per day).

As always, I'll keep everyone posted. Wish me luck!

Funny website

2005-07-22T23:32:00.000-04:00

Hi everyone!

It's Friday night, and I'm off to bed in a little while.

But I wanted to touch base (sorry, no recipe tonight), and let you know that the "wheels" are turning, as always.

It's been a long couple of days (heck, a long couple of WEEKS) at the restaurant, and I look forward to some time off...one whole day would be nice!

While you're (eagerly) awaiting my next Blog entry, have a look at this site:

http://lionvs40midgets.uk-directory.com/

PLEASE bear in mind that it's utterly fake; for entertainment purposes only (you'll see what I mean when you get there). I thought it was pretty funny, though!

I'll be back!

So Long, Scotty

2005-07-20T17:01:00.000-04:00

James Doohan 1920-2005

You'll be missed.

Grilled Flank Steak (in the rain)

2005-07-20T13:14:00.000-04:00

Hello again everybody!
Sunday night's barbecue went quite well. I ended up (once again) having my grocery-purchasing decision made for me. The supermarket had marked-down a nice flank steak (just barely over one pound), because it had reached its "sell-by" date. Perfectly fine meat, wrapped and refrigerated.
I marinated the flank steak in Lawry's Garlic-Lime marinade (yes, it's store-bought. It's also very good!) for about 90 minutes. After it had been soaking for about an hour, I set up the grill and lit up the charcoal; it took an additional half-hour for the coals to get a good coating of ash, because exactly THREE SECONDS after I lit the fire, it began to rain. Hard.
I simply put the cover on the grill, and opened up the firebox door (then went inside the house!). It took a bit longer than usual for the grill to properly heat, but it did get there eventually. After a while, the rain subsided to a light sprinkle (and the coals were ready), so on went the food. Aside from the flank steak, I also grilled two ears of sweet corn. I'd allowed them to soak (still in the husk) in salted water, with a dash of smoke liquid added.
With the exception of the rain, everything went well. The corn was delicious, and the flank steak was awesome! (in case you're wondering: the flank steak was cooked over very hot coals, for about 6 minutes per side. Still rare on the inside. Oh, man!)
More later!

Sunday Night Grillin'

2005-07-17T10:46:00.000-04:00

Good morning, everybody!

It's Sunday morning (the 17th of July). This has been a busy, busy weekend around here. There's this little event called the (29th Annual) Central Pennsylvania Festival of the Arts currently taking place in the area. For the unfamiliar, it's a very large event which happens each July. Hundreds of artists/craftspeople from all over the USA gather here, and display & sell their wares. There are also art workshops, musical performances, etc etc etc.
The event brings about 200,000 visitors into the area each year (it runs from Thursday until Sunday). And despite the crowded conditions, heavy traffic, and severe lack of available parking, the event is virtual Gold Mine for local businesses. Since we A) sell food at the restaurant, and B) are willing to deliver it, we've had a pretty busy weekend.
Today is the last day of "Arts Fest"; we anticipate a great deal of business. Afterward, we intend to become comatose for a few days!

My plan---which I'm just now getting around to describing---is to put the Brinkmann Smoker/Grill to use as an actual grill. When it's set up as a smoker, the "firebox" is at the bottom, the water pan is in the center, and the grill grate is on top. That way, most of the heat from the fire is diffused through the water.
But it can be set up as a regular grill just as easily: the water pan is removed entirely, and the firebox is moved up to where the water pan usually sits (the grill grate remains at the top, of course). This way, it will function as an old-fashioned charcoal grill.
I still have about half of a 20-pound bag of charcoal, which might not be enough for smoking a large cut of meat. But it's an ample amount for direct grilling!
I haven't yet decided what to grill; that decision will be made when I stop at the grocery store. But I'll be sure to catch you up on things!

Printable Recipes, the Sequel

2005-07-15T22:17:00.000-04:00

Hi everyone!

Well, I've found a way to provide a web-link, so that you can simply click on a "printable" version of recipes (and other things!) that have appeared here on my Blog. The recipes, etc are in a Microsoft Word Document format (.doc).

If you clink on the links provided, it'll open up a window with the recipe in document form; all you'll have to do is click your "print" button. You may get a window asking if you want to "Open or Save" the file; don't worry, there are no viruses, spam thingies, or cooties in any of my recipes. You can just click "open", and print from there.

From now on, anything new that I post will come with a link. And in the next few days, I'll go back through and add the appropriate links to the Archived stuff.

Hope you like!

Enjoy your weekend!

"Printable" Recipes (etc)

2005-07-15T00:53:00.000-04:00

Hi again folks!

I have had some people ask me: is there a way to print the recipes on my Blog (or some of my amusing anecdotes!) without having to copy & paste?

The answer, currently, is no.

HOWEVER, I'm now working on a way to do just that: the recipes (and everything else) will appear here, as usual, but I'll also include a web-link to a "printable" version. This way, if you should want to print out a "hard copy" of my Pulled Pork recipe (for example), all you'll have to do is click "print" on your browser. Then you'll have something to hang on your fridge (use one of those "freebie" magnets you get from your bank!).

It will probably take me three or four days to get everything uploaded (including all the stuff that has appeared here in the past two months!), but eventually it will all be there. And all of my posts from now on will include the web-link.

Hope this works!

Pulled Pork

2005-07-14T23:27:00.000-04:00

Hi again all!

Shredded (or "Pulled") pork is one of my favorite barbecue delicacies. Usually, it's made from a slow-cooked pork butt (pardon the expression), which is often marinated or brined. Then a rub is applied, and the butt is cooked--often smoked--at a fairly low temperature, for a very long time (could be up to 10 or 12 hours, depending on the weight of the meat).
When the cooking is done, the meat is tender enough to shred (or "pull") with your fingers. It's also full of incredible flavor. It may be served on a bun or roll, as a sandwich, or it might be served over rice (or even "straight up").

Here's a little shortcut, which I really like.

Pulled Pork, Stove-top Style

2 Lbs "Bone-In" country-style pork ribs
2 large Granny Smith apples, cored and cut into big chunks (no need to peel)
1 medium onion, chopped
(small amount of butter or olive oil, as needed for browning)
1 cup manzanilla olives (with the pimento inside), coarsely chopped
12 ounces beer (any type you like. Or if you prefer, 12 ounces of chicken stock, vegetable stock, or water may be substituted)
1 Tsp dark brown sugar
1 Tsp salt
1/2 Tsp liquid smoke
Freshly ground black pepper, to taste

In a 3- or 4-quart saucepan (preferably one with a "vented" lid), combine the pork ribs, apples, and onions (add the onions last, so they'll be on top of the other ingredients). Over high heat, allow the pork and apples to brown--do not turn or flip--for about 5 minutes. Be cautious, because the blend will likely splatter.

After 5 minutes, use a wooden spoon to flip everything over; if you miss a few pieces, it's not a problem. Allow everything to brown on "Side B" for an additional 5 minutes. If things seem to be sticking or drying out too much, add butter or olive oil (up to 1 TBS).

At this point the pork should be browned on both sides, and the apples should be at least partially browned; the onions won't necessarily be browned. Add the chopped olives, and stir quickly for a few seconds; then add the beer (or stock, or water).

When the mixture returns to a boil (should be about a minute, or less), add the sugar, salt, pepper and smoke flavoring; give it a stir, then reduce heat to low. Place a cover on the saucepan, and forget about it for a while.

NOTE: it's helpful to have a "vented" lid for the saucepan. If you don't, simply put the lid onto the pan about 80 percent; let it rest at an angle, so the vapors will drip back into the pan.

Let the pork mixture simmer for at LEAST a good 3 hours.

By this point, the pork will be so tender that it'll fall right off the bone. Using tongs, pick the pork pieces out (try to keep them as intact as possible at this point), and put them onto a plate. Put the plated pork into the (cool) oven, or cover with foil and place into the fridge. You'll want to let it cool down before you attempt to shred it.

Allow the cooking liquid to cool, as well (just take it off the stove, and leave the lid on). At this point you can strain the liquid. There are probably some nice, little bits of pork still floating around in there. Once you've retrieved those, you can either discard the liquid, or use it make a VERY flavorful gravy*

After the pork has cooled enough to work with, simply shred it into small bits...if you like bigger chunks, then by all means leave them bigger! And PLEASE do this by hand...the end result will be more consistent, AND you'll be able to detect & remove any small fragments of bone (you don't want to chew on those).

Serve the pork in "sandwich fashion"...I like a nice, crusty roll, or a baguette (cut in half or into thirds). As for toppings: anything goes! BBQ sauce, chopped onion, any and all types of cheese...it's up to you. I like mine with swiss cheese, a bit of onion, and some habanero- or chipotle-infused mayonnaise. Actually, a few freshly-steamed (or sauteed) shrimp is a welcome addition, too (if I can afford it that week).

Try it, you'll like it!

*The Gravy:
Simply bring the strained cooking liquid to a boil. Allow it to boil for about 30 seconds, then lower heat to a simmer. The gravy will have plenty of flavor, from the pork and other ingredients; however, to add flavor and body, add about a TBS of butter, and about 1/2 cup of red wine or stock. Whisk everything together, and allow to simmer gently until the mixture reduces in volume by about 1/2 (this ought to take anywhere from 15-30 minutes). Wait until the very end to adjust seasoning (salt and pepper). It's not likely to need much.
When done, use a teaspoon or tablespoon to drizzle the gravy onto the pork; the flavor of the gravy will be fairly intense, so a little will go a long way.

link to printable version:

http://209.245.59.32/Gimme/65832736/1596041409/66154390/B33581A9-CD08-40D7-9275-24ED694A5EC5/0.75562/2/minty_shrimp_fettucine.doc

See my Nephews Play T-Ball!

2005-07-13T20:30:00.000-04:00

Hi again all!
Today was my parents' wedding anniversary!
I didn't know what to get them, so I made them something instead (after all, aren't home-made gifts the best kind?). I prepared a beef shoulder london broil (two of them, actually, each weighing about 2.5 pounds), which I marinated in caffeine-free root beer, fresh limes and fresh cherries, along with some chopped onion and garlic (along with some spices, salt, and whole peppercorns).
I left the whole lot in the marinade for about 24 hours, then rubbed the meat with my Rub Mix, as well as some additional garlic powder and dried rosemary. Then I threw it onto the prepared smoker (about 8 pounds of charcoal, which I allowed to heat for about 30 minutes; then some pre-soaked dried oak branches).

The whole cooking process (not counting the marinating time) took about four-and-a-half hours; the results were tender, smoky, and delicious! I still have most of Roast Number Two in my own fridge. My parents received their portion (along with a mint-dressed pasta salad), and tonight I'll prepare a chef's salad from some of my own leftovers.

My parents have two grandchildren---my two nephews---who (naturally) are the light of their lives. My older nephew, Jesse, is on a local kids' T-ball Team. My Dad attended one of their games, and had a picture CD made from some of the film he shot. I suggested that they post the pictures on the Internet, so that all the relatives could look at them.

Mom & Dad don't have that much "computer savvy", so I offered to set up their photo page for them....

here it is!

http://photos.yahoo.com/bunnyvinny1963

Check out those competitors!

See you soon!

Minty Shrimp Fettucine

2005-07-10T21:18:00.000-04:00

Hi everyone!

First off, for everybody's information: the Volvo is now running just fine. "Bricks" are pretty indestructible, but they do need to have a functional Electrical System.

I've noticed...Especially in the past few weeks...that I have a ridiculous amount of mint growing in my herb garden. Now, I know that mint is a weed-type plant, and it will grow (similar to catnip...another mint) in virtually any conditions. I've got just as much basil, cilantro, parsley etc. as I can use, but I have more mint than I'll use in a year!

In my usual fashion, I called Mom for advice (it doesn't matter whether you're 4 or 40; Mom still has the best advice), and she made a few suggestions as to what I could do with all that mint. I also pursued the issue on my own, and I ran across a few recipes that sound VERY good (and as a bonus, they're all quite simple to prepare).

Here's the one I'm trying out tonight (using myself as a guinea pig, as always):

Minty Shrimp Fettucine

1 medium red bell pepper, julienned (about 3/4 cup); seeds & stems removed
1/2 pound large cooked shrimp, peeled and deveined
1/3 cup chopped fresh mint leaves
scant 3 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper (or more; adjust to taste)
11 ounces (about 3/4 of a box) dry fettucine pasta
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Meanwhile prepare the remaining ingredients.
In a large mixing bowl, combine the red pepper, shrimp, mint, lemon juice, lemon zest, olive oil, salt and pepper. Mix thoroughly.
Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain. Add the pasta to the shrimp mixture and toss to coat well. Serves Two.

I'm going to be substituting roasted red peppers (from a jar) for the fresh bell pepper ('cause that's what I have on hand). That shouldn't affect the overall flavor too much, although it will have less "crunch" than the original recipe. Perhaps I'll add a finely-diced fresh jalapeno as well.

I'll let you know how things turn out!

John

(printable version)

http://209.245.59.32/Gimme/65832736/1596041409/66154390/30162D80-9727-4B47-AF98-254488B3D427/0.762787/2/minty_shrimp_fettucine.doc

The Brisket

2005-07-05T20:53:00.000-04:00

Hi guys! Sorry I missed you yesterday; I hope your Fourth of July was fun and safe!
I did prepare my (first) brisket on the smoker Sunday evening. Here's how it went:

3 1/4 pound "flat" brisket
about 4 cups water
about 2 cups kosher salt
about 1 cup cider vinegar
about 1 cup brown sugar
a few whole peppercorns
a few whole cloves
a few whole allspice
a couple of bay leaves

I soaked the brisket in the brine for about 20 hours. After the soak, I rinsed the brisket, and patted it dry. Then I added a generous amount of my Rub to all sides.
I allowed the charcoal to ash-over, then I added the oak pieces (assorted sizes, soaked in water for about an hour beforehand).
I added a 1-quart, stainless-steel bowl to the center of the water pan. In the stainless bowl, I added about a cup of beer, about a cup of cranberry juice (it's what I had on hand), and one whole onion (cut into large chunks). I put the stainless bowl in the center of the water pan, and added just enough water to the water pan so that the stainless pan wouldn't float around. The idea was to catch the meat drippings in the stainless bowl, and turn the whole thing into a gravy later on.
I placed the grill on the top of the smoker, gave it a brief spray of vegetable oil, and threw the brisket on. I put the smoker lid in place (fighting thick smoke the whole time), and left it alone for about an hour. Although I checked the smoker's built-in thermometer frequently (the temperature was in the "Ideal" range the entire time), I did NOT (repeat: NOT) remove the lid from the smoker. That has been my downfall in previous attempts at smoking: too much peeking. Removing the lid---even for a second or two---allows heat and smoke to escape. So, I limited myself to one peek (and any necessary adjustments) after the first hour, then one peek every 40 minutes thereafter.
I did add some more (pre-soaked) wood to the coals, on two occasions, just to maintain the smoke and the heat (I didn't add any more charcoal, however; the 8 pounds I started with provided plenty of heat).
After about 4 hours on the smoker, I stuck the probe thermometer into the thickest part of the brisket; it read about 142 degrees, which was 3 degrees from my target temperature of 145! I just left the brisket on the grill, and kept it moist with an occasional spray-on "mop" (made from water, a little liquid smoke, brewed coffee, and vinegar).

Finally! After about 5 hours and 40 minutes, the internal temperature read 145 degrees. I put the brisket on a plate, covered it with foil, and stuck it in the oven. I didn't turn the oven on; I just wanted a safe, draft-free place to keep it, and to let it "rest". I strained out the gravy from the stainless-steel bowl, and simmered it for about 10 or 15 minutes, until it reduced by about half (I didn't use any thickeners).
For serving, I sliced the brisket perpendicular to the "grain". A little drizzle (just a little!) of the gravy on top, or alongside...the gravy is pretty intense in flavor. As a side dish, I opted for a light salad of fresh greens and cucumber, dressed with a raspberry vinaigrette.

Awesome!

My First Brisket!

2005-07-02T21:44:00.000-04:00

Hello everyone!
Happy Fourth of July Weekend!
First, a word about yesterday's Cherry-Lime Chicken: it was delicious! In fact, tonight I'm making a salad with the leftovers (some torn-up chicken, iceberg lettuce, shredded carrots, roasted red pepper slices, manzanilla olives, and cheese).
This evening, on my way home from the restaurant, I stopped by the grocery store, looking for something interesting/unusual/cheap to grill or smoke for the 4th of July. I didn't have anything specific in mind, but my decision was made for me...I found some beef brisket (the "flat cut") that had been marked-down to $1.47 per pound! The "sell-by" date was July 3, so they either had to sell it quick, or throw it away. I should point out that the brisket was shrink-wrapped, and had been refrigerated all along, so it's perfectly fit to use.
I have the brisket marinating in a simple brine right now---about 2 quarts of water, about 2 cups of salt, some cider vinegar, and some herbs/spices. Nothing fancy. It'll stay in the brine (in the 'fridge) until some time tomorrow afternoon.

My Smoking Strategy: I'll get a 10-pound bag of charcoal, and dump about 7 or 8 pounds of it into the firebox. I've also been harvesting dried oak wood; I have many large oak trees on my property, and the wind has filled my back yard with ample smoking fodder! I've collected about 5 pounds of dried oak branches, and I've broken it up into pieces that are 3 to 6 inches in length. The diameter of the wood pieces varies from pencil-thin, to about 1-1/2 inches. I've also gone ahead & recycled an old plastic trash bin into a container (and soaking vessel) for the wood bits. Tomorrow morning, I'll throw the wood into the bin, add water to cover it, and leave it alone for six or seven hours.

The brisket is just about 3-1/4 pounds; I'm told that it takes about 1-1/2 to 2 hours per pound to properly smoke a brisket, so I'm looking at somewhere between four and six hours of smoking time.

I'll be back to let you know how things went!

Cherry-Lime Chicken

2005-07-01T23:25:00.000-04:00

Hi again all!

Sorry I've been out-of-touch for a couple of days; things have been a bit crazy. Nothing serious, though...just the usual goings-on at the restaurant, plus a bit of car trouble (I'll tell you THAT story another time!).

Today, I worked on a Smoked Chicken recipe. But before I actually try something new on the smoker, I'll prepare it in the kitchen. If it turns out tasty in the kitchen, it can be "translated" onto the smoker.
I decided to incorporate some of my favorite (seasonal) flavors into a roasted chicken. Here's what I've come up with:

Cherry-Lime Chicken

The Chicken:
*a whole four-pound frying chicken, rinsed and patted dry (giblets removed...do whatever you like with them)
*about 1/2 a whole large lime, sliced into thin disks
*1/2 a medium onion, cut into big chunks
*salt and freshly-ground black pepper

The Basting Sauce:
*about 1 cup of whole cherries, fresh, not canned. Remove stems but leave the rest intact
*1/2 cup water
*1/3 cup beer (I used a light-bodied lager; anything would work)
*5-6 whole cloves garlic, smashed and peeled
*1/2 large lime (the other half of the lime used for dressing the chicken)
*1 TBS soy sauce or teriyaki sauce
*1 TBS balsamic or red wine vinegar
*1 tsp freshly-ground black pepper
*1/2 tsp salt
*1/2 tsp dried thyme leaves, crushed (or 1 1/2 tsp fresh thyme, chopped)
*1/4 tsp dried dill weed (or about 1 tsp fresh dill weed, chopped)
*1/4 tsp Liquid Smoke (be careful...a little goes a long way)

First, season the chicken thoroughly with salt and pepper, on all sides. Stuff the 1/2 onion into the cavity. Slip the lime disks under the breast skin (it may be necessary to first lift the skin gently, using your fingers). Line a roasting pan with foil, and insert a roasting rack. Place the prepared chicken onto the roasting rack, breast side up, and put the whole thing into the refrigerator.

Next, prepare the basting sauce: add the beer, water, and crushed garlic cloves to a 2 or 3 quart saucepan. Using your fingers, squash the cherries, one by one, and drop them (pits and all) into the saucepan. Using a fork or spoon, squeeze the juice of the 1/2 lime into the saucepan (discard the rind). Add the remaining sauce ingredients, and bring the mixture to a boil. When it begins to boil, reduce heat to medium-low and allow the mixture to simmer, uncovered, for 25-30 minutes.
After the mixture has been simmering for about 10-15 minutes, pre-heat oven to 425 degrees. The idea is to get the sauce mixture ready at the same time as the oven is ready.
When the sauce mixture has reduced by about one-half (and the oven is hot), use a pastry brush to brush the chicken with the sauce mixture. Really lay it on there!
Cover the chicken loosely with foil, and roast for about 25 minutes.
Remove the chicken from the oven. Remove the foil cover, and baste the chicken again with the sauce mixture. Meanwhile, turn the oven temperature down to 350 degrees.
Immediately return the chicken to the oven, and roast for another 20-25 minutes.
Afterward, remove and brush more sauce onto the chicken, the return to the oven for another 20-25 minutes.

(Oven temperatures/cooking times may vary, so the best method is to use a probe thermometer. When the meat at the thickest part of the thigh reads at least 170, the chicken is sufficiently cooked. Make sure that the thermometer doesn't touch any bone inside the chicken; this will give an inaccurate reading. Also, be sure to allow the chicken to "rest" after roasting. It will continue to cook for a while, even outside the oven)

When the chicken is done, remove to a plate or platter. Allow the bird to "rest" for at least 15 minutes before serving (this also affords you the opportunity to whip up a batch of sangria, margaritas, or whatever you're into).

A four-pound chicken ought to serve two people, if it's accompanied by veggies, potatoes, rice, or (in my case) baked beans. I just ate the whole thing myself. Seriously yummy!

...and now, the results

2005-06-27T20:43:00.000-04:00

Hi everyone!

Last night, as you know, I proceeded to smoke (for the first time) on my new Brinkmann Smoker. I marinated a 2-pound bottom round beef roast for several hours (refrigerated). Afterward, I discarded the marinate, rubbed the roast with my Rub Mix, and allowed it to sit at room temperature until the smoker warmed up (about 30 minutes).

I used charcoal as my main source of heat (about 3 or 4 pounds, I guess; the smoker will hold up to 10 pounds). When the coals were all covered with grey ash, I threw on a few lumps of pre-soaked mesquite. I allowed the wood lumps to begin smoldering, while attaching and filling the water pan; then I put the cooking grill in place.

After a quick spray of non-stick on the grill, I placed the roast onto the grill (probe thermometer in place), put the cover on, and did my best to forget about it for a couple of hours. With the exception of a couple of "peeks" to check the fire or the water level, I just left the roast to smoke slowly.

It took longer than I'd planned--close to four hours! But the thermometer temperature finally read about 145-150 degrees. I knew I'd want to pull the roast out of the smoker, and let it rest for a little while (15-20 minutes) before cutting into it.

The roast came out delicious...a nice, reddish smoke ring, about a quarter-inch wide, was present throughout the roast. The meat is exceptionally tender and flavorful, but the flavor of the marinate doesn't overpower the flavor of the meat; rather, it enhances it. If I could change one thing, I'd remove the roast from the smoker when the internal temperature reached 140 degrees. The meat continues to cook even after it's removed from the heat source, and I would have preferred the roast to be rare to medium-rare (what I ended up with was medium to medium-well....not objectionable, by any means). But this is merely the first of many smoke-cooking ventures!

More to come! (and by the way...that's my car!)

sssssmokin'!!

2005-06-25T21:45:00.000-04:00

Hi everybody!

This morning, I got up extra-early to do a bit of Garage-Sailing ('tis the season!). To make a long story short: I am now the proud owner of a Brinkmann Smoke'n'Grill charcoal smoker.

The nice lady running the yard sale saw that I was interested in the smoker; I took the lid off, pulled out the grates, etc. The hand-written price tag said "$20". She told me that if I liked it, I could have it for $5. I immediately handed over a $5 bill, and said "I'll be right back...just gotta go get my car!"

The smoker is in fine shape (it did require a little cleaning--it had been stored in a garage or a basement for about a year), and all the instructions/literature came along with it. I took it with me to the restaurant, and I used our industrial dishwasher to clean up the "internal" parts.

Tomorrow night, weather permitting, I'll fire it up for the first time. I can use charcoal, wood, or a combination of the two, so it looks as though I have some learning to do. I already have lots of smoking wood (lumps and chips) on hand, but I'll have to buy a bag of charcoal.

I already have a few really delicious recipes for various smoked dishes (beef, chicken, several types of seafood, and my favorite: pork!). I've tried them on my regular gas grill, which I've set up as a smoker (indirect heat and a smoke box), and I've had some very good results. I can't wait to try them out on an actual smoker!

I'll be posting some recipes--they're actually quite easy, but they tend to take a long time--tomorrow.

Have a great weekend!

10 Commandments of Grilling

2005-06-22T11:47:00.000-04:00

Hi everyone!
Now that we're all out there, grilling at least a couple of times a week (we ARE, aren't we?), I thought I'd share this wisdom (and web-link) with you:

The Ten Commandments of Perfect Grilling
by Steven Raichlen

1. BE ORGANIZED. Have everything you need for grilling - the food, marinade, basting sauce, seasonings and equipment - on hand and at grillside before you start grilling.
2. GAUGE YOUR FUEL. There's nothing worse than running out of charcoal or gas in the middle of grilling. When using charcoal, light enough to form a bed of glowing coals 3 inches larger on all sides than the surface area of the food you're planning to cook. (A 22 1/2-inch grill needs one chimney's worth of coals.) When cooking on a gas grill, make sure the tank is at least one-third full.
3. PREHEAT THE GRILL TO THE RIGHT TEMPERATURE. Remember: Grilling is a high heat cooking method, in order to achieve the seared crust, charcoal flavor and handsome grill marks associated with masterpiece grillmanship, you must cook over a high heat. How high? At least 500 degrees F. Although I detail this elsewhere, it is worth repeating: When using charcoal, let it burn until it is covered with a thin coat of gray ash. Hold your hand about 6 inches above the grate. After 3 seconds, the force of the heat should force you to snatch your hand away. When using a gas grill, preheat to high (at least 500 degrees F.); this takes 10 to 15 minutes. When indirect grilling, preheat the grill to 350 F degrees.
4. KEEP IT CLEAN. There's nothing less appetizing than grilling on dirty old burnt bits of food stuck to the grate. Besides, the food will stick to a dirty grate. Clean the grate twice: once after you've preheated the grill and again when you've finished cooking. The first cleaning will remove any bits of food you may have missed after your last grilling session. Use the edge of a metal spatula to scrape off large bits of food, a stiff wire brush to finish scrubbing the grate.
5. KEEP IT LUBRICATED. Oil the grate just before placing the food on top, if necessary (some foods don't require that the grates be oiled). Spray it with oil (away from the flame), use a folded paper towel soaked in oil, or rub it with a piece of fatty bacon, beef fat or chicken skin.
6. TURN, DON'T STAB. The proper way to turn meat on a grill is with tongs or a spatula. Never stab the meat with a carving fork - unless you want to drain the flavor-rich juices onto the coals.
7. KNOW WHEN TO BASTE. Oil-and-vinegar, citrus, and yogurt based bastes and marinades can be brushed on the meat throughout the cooking time. (If you baste with a marinade that you used for raw meat or seafood, do not apply it during the last 3 minutes of cooking.) When using a sugar-based barbecue sauce, apply it towards the end of the cooking time. The sugar in these sauces burns easily and should not be exposed to prolonged heat.
8. KEEP IT COVERED. When cooking larger cuts of meat and poultry, such as a whole chicken, leg of lamb or prime rib, use the indirect method of grilling or barbecuing. Keep the grill tightly covered and resist the temptation to peek. Every time you lift the lid, you add 5 to 10 minutes to the cooking time.
9. GIVE IT A REST. Beef, steak, chicken - almost anything you grill - will taste better if you let it stand on the cutting board for a few minutes before serving. This allows the meat juices, which have been driven to the center of a roast or steak by the searing heat, to return to the surface. The result is a juicier, tastier piece of meat.
10. NEVER DESERT YOUR POST. Grilling is an easy cooking method, but it demands constant attention. Once you put something on the grill (especially when using the direct method), stay with it until it's cooked. This is not the time to answer the phone, make the salad dressing or mix up a batch of your famous mojitos. Above all, have fun. Remember that grilling isn't brain surgery. And that's the gospel!

I actually have a printed-out copy of this attached (with a combination magnet/bottle opener) to my fridge. It's mostly common-sense stuff, but if you follow these 10 simple rules EVERY time you light the grill, you'll have consistent, perfect results.
Check out Steven's website-- http://www.barbecuebible.com --it's loaded with more tips, recipes, and lots of fun stuff.

Enjoy!
John

http://209.245.59.98/Gimme/65832736/1596104124/66154389/30162D80-9727-4B47-AF98-254488B3D427/0.404643/2/grill_rules.doc

Pasta Fa Zool

2005-06-20T17:25:00.000-04:00

Hello again!
I couldn't decide on anything to write about yesterday, so I sort of took a break from the Blog. But I'm back today, and I have an old, favorite recipe to share.
My grandmother used to make "Pasta Fa Zool", as we pronounced it, frequently when I was a kid. As I recall, it was a very simple dish of pasta, white beans, and a very light tomato sauce. I'd dump large heaps of freshly-grated Parmesan cheese on top.
This recipe is more of a meal than a side-dish. In addition, it can be made vegetarian by omitting the pork ribs, and by using vegetable stock instead of beef or chicken.

Pasta e Fagioli con Carne (Pasta and Bean Soup with Meat)
1 cup dried white beans, such as Great Northern
1/4 olive oil
4 individual pork spareribs (about 4 oz. each)
1 medium onion, cut into 1/2-inch dice
1 medium rib celery with leaves, thinly sliced
1 medium carrot, peeled and thinly sliced
2 large cloves garlic, minced
1 tsp. finely chopped fresh rosemary (or 1/2 ts. dried, crushed)
1 cup peeled, seeded and chopped fresh tomatoes (or from canned)
Salt and freshly ground pepper, to taste
3/4 cup small pasta, such as elbows
4 cups Broth (beef, chicken or vegetable; or any combination)
Freshly grated Parmesan-Reggiano cheese
1) Pick over beans, discarding any shrunken or discolored ones. Soak the beans overnight in cool water to cover by 2 inches. Drain the beans and place in a medium-size saucepan with water to cover by 3 inches. Bring to a boil over medium-high heat, then reduce heat to a very slow, but steady simmer. Cook, covered, until the beans are tender, about 1-1/2 hours. Drain and set aside.
2) Heat the oil in a large soup pot over medium heat. Add the spareribs, onion, celery, carrot, garlic and rosemary. Saute, uncovered, until the ribs begin to brown, about 10 minutes. Reduce the heat to low and add the tomatoes, salt and pepper. Cook until the liquid in the tomatoes cooks off and the oil and tomatoes begin to separate, 15 to 20 minutes.
3) Meanwhile, prepare the pasta according to package directions.
4) Add the beans and broth to the soup pot. Raise the heat, bring to a boil, then reduce the heat to a very slow but steady simmer. Cover and cook 15 minutes. Drain the pasta and add to the soup, stirring well. Serve with grated cheese.
( NOTE: Can substitute 2-1/2 cups drained and rinsed canned cannellini beans. If so, start with Step 2)

I have never actually prepared this recipe using the canned beans, but I think Grandma might have. They turn out just fine, so go ahead & use them (unless you don't mind the wait).
Enjoy!

Happy Father's Day, Dad! (try cooking this!)

2005-06-19T23:49:00.000-04:00

Hi again everybody!
OK, today went MUCH better than yesterday
On my way home from the restaurant this evening, I stopped by the local supermarket (that's usually what I do after work), and found a great deal on some fresh shrimp. Four bucks a pound for the 31/40 size (the usual price is about $9 per pound). The shrimp aren't big enough to grill (too small to skewer without pulverizing them), but they're great for just about anything else.
I decided on a scampi; I haven't done that in ages.
Now, there are literally HUNDREDS of scampi recipes floating around out there; I'm sure they're all delicious. Some call for grated Parmesan or Romano cheese, while others don't; a few say that you should add onions, but some don't. I even ran across a couple that substituted margarine for butter...I gave those a miss (sorry, all you calorie-counters).
I've tried to adapt what I did into a usable recipe. Usually, when I'm developing flavors and such, I'll write down everything I do, so I can reproduce it later. So, here goes.

Herbed Shrimp Scampi with Fettucine

1 pound fresh shrimp (whatever size you like), peeled & deveined
4 TBS butter, divided
6 ounces broth (I used beef broth; chicken, fish or vegetable broth would work as well)
1 TBS fresh tarragon, whole leaves
1 TBS fresh dill weed, whole sprigs
1/2 cup fresh parsley or cilantro, coarsely chopped, according to taste (I used a combination of the two)
1 TBS fresh lemon juice
1 TBS olive oil
Salt and black pepper to taste
About 6 ounces (roughly half of the box, pre-cooked) of cooked pasta. I used fettucine rigati, but almost anything would work.

Make sure the shrimp have been rinsed and allowed to dry in a colander.
Heat a skillet, medium-high. Melt 2 TBS of the butter, and when it begins to sizzle add the olive oil.
Add the shrimp, tarragon and dill; sautee at med/high for about 4-5 minutes (keep it moving!) until the shrimp turns translucent and pink. Season LIGHTLY with salt and black pepper. When shrimp is done, remove to a plate and keep warm. Remove any large pieces of tarragon & dill; discard. Reserve the juices in the skillet.
In the same skillet, melt the remaining butter; when it's sizzling, add the broth. Reduce heat, as necessary, to slowly simmer the mixture. Allow it to reduce by about one-half.
When reduced, add the lemon juice. Allow the mixture to return to a simmer, then taste for seasoning (adjust as necessary).
Increase heat to medium-high. Add the shrimp to the skillet, and add the pasta (make sure the pasta is well-drained). Allow the mixture to sizzle briefly, tossing or stirring frequently.
Dump the mixture onto a plate, and sprinkle the chopped parsley/cilantro over all. Toss and serve.
(NOTE: the sauce will taste quite "lemony" while cooking, but the fresh herbs added at the end will cut the lemon flavor considerably)

I'm eating this RIGHT NOW...and it's really good!

Sleep tight, everyone!

Have a chuckle...you know you want to

2005-06-18T22:06:00.000-04:00

Hi again everybody!
This has been a HECK of a day; nothing went quite right at the restaurant, and before work I visited a number of local Garage Sales and found ABSOLUTELY NOTHING that I could use. Pretty much a wash-out.
It's getting late, and I'm tired, so I won't be posting a recipe this evening (awww).
I will, however, post a couple of amusing food-related jokes (don't worry--they're family-friendly):

A guy walks into a restaurant, and asks, "do you serve crabs here?"
The waitperson replies, "we serve anybody, sir...have a seat."
***********************************************
A guy (probably a different guy) asks the waitperson, "do you have frog's legs?"
The waitperson replies, "yes."
The guy (again, probably a different guy) says, "well, hop into the kitchen and get me a steak!"
***********************************************
(this one's not really food-related, but it might have been one of those pub/restaurant type places)

A horse walks into a bar.
The bartender asks, "why the long face?"

OK, I think you've had enough.

I'll see you tomorrow. Be well, everyone!

Some Dessert, Monsieur?

2005-06-17T22:52:00.000-04:00

Hello everyone!
Sorry I'm a bit late tonight; busy dinner rush at the restaurant. Not to worry, though...I'm going to try (as always) to update this thing every day.
I thought that by now, after all the grilling, everyone would be ready for some dessert. So here's a (non-traditional) recipe for Chocolate Mousse. The egg (only ONE egg!) is not separated, and the white is not whipped. But it's still quite delicious, and the recipe can easily be multiplied to serve all of your guests (the original recipe serves two---how romantic!)

Chocolate Mousse (the Express Route)
6 ounces semisweet chocolate chips
1 large egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1 tablespoon creme de cacao
1 cup whipping cream
In a blender, combine together the chocolate, egg, vanilla, almond extract and Creme de Cacao.
Meanwhile, microwave the cream* (in a glass or plastic bowl, covered with plastic wrap) until just beginning to boil.
With the blender going add the hot cream and blend well.

Pour into small sherbet or wine glasses. Chill for several hours and serve.

(*Naturally, you can heat the cream on the stovetop, if you like; but all you're looking to do is heat it, not scald it. So the microwave is handy if you want one less pot to wash! And in either case, make sure the cream does begin to bubble, so the egg will be heated through. And for the same reason, PLEASE heat the cream just before you're ready to add it to the chocolate/egg mixture. This way, it won't have a chance to cool too much)

There you have it.

(printable version)
http://209.245.59.31/Gimme/65832736/1248983783/67093954/B33581A9-CD08-40D7-9275-24ED694A5EC5/0.465719/2/mousse.doc
Enjoy!

(check out my friend Jessica's great work)
http://viphoto.com/works/index.html

Featured Portfolio

2005-06-16T21:37:00.000-04:00

Hello again everybody!

Instead of talking about food (just this once), I'd like to invite you to look at some of the AWESOME work that my friend has done. Her name is Jessica, and she's a student at Virginia Intermont College. I used to be Jessica's boss, until she left the company to attend college. She's a talented, accomplished photographer, and I'm proud to help show her talents to the world!

Follow this link, and click on the "Featured Portfolio" tab near the top of the page. You'll see Jessica's name.

http://viphoto.com/works/index.html

John's Barbecue Sauce

2005-06-15T11:21:00.000-04:00

Hello again everybody!

Looks like I goofed. Nothing serious, I just made it so that nobody could leave comments unless they created a Blogger account and signed-in. However, I have now figured out how to allow ANYONE & EVERYONE to leave their comments....so comment away!

Now that that's straightened out, on to the food! Hopefully, by now you've whipped up a batch of my rub/seasoning (I published that yesterday...you'll find it if you look). Today, I'm going to incorporate some of that rub into a home-made barbecue sauce:

John's Barbecue Sauce
1 (one) 8-ounce can "no salt added" tomato sauce
1/2 cup molasses
1/4 cup bourbon (I use Jim Beam Black Label)
1 TBS Sriracha (or any favorite chile sauce)
1 TBS balsamic vinegar*
1-2 TBS honey (depending on your sweet tooth)
1/2 tsp smoke liquid (about a capful)
1 TBS garlic powder
anywhere between 2 tsp-3 TBS John's Barbecue Rub* (depending on how much you like it)
1/2 tsp dried basil
1/2 tsp black pepper
1/4 tsp salt
(*for added "zing", substitute 1 TBS vinegar solution from pickled jalapenos for the balsamic vinegar)
In a small saucepan over medium heat, use a whisk to combine the tomato sauce and molasses. When the molasses has thinned-down a bit, REMOVE THE PAN FROM THE STOVE and add the bourbon. Stir for about 30 seconds, then return the pan to the stove.
Add the remaining ingredients, stirring after each addition. [ Add only 1 TBS of honey to begin with; taste the sauce. If you like it even sweeter, add another TBS. ]
Reduce heat to lowest setting, and allow the mixture to simmer (uncovered) very slowly until the volume is reduced by about half (15-30 minutes...keep checking!).
Yields about 1 cup of sauce.

This stuff is thick, sweet, and oh-so-much better than anything you can buy in a plastic bottle.

*UPDATE 6/23/05: The recipe for John's Barbecue Rub is located in the Archives under the "Grillin' Time" heading. Sorry for not attaching it!

http://209.245.59.33/Gimme/65832736/1344147180/66263858/30162D80-9727-4B47-AF98-254488B3D427/0.435935/2/BBQ_sauce.doc

http://209.245.59.33/Gimme/65832736/1344146965/66263859/30162D80-9727-4B47-AF98-254488B3D427/0.905001/2/rub.doc

Grillin' Time!

2005-06-14T18:42:00.000-04:00

Hello again, all!

Now that the Summer Grilling Season is well underway, I thought I'd begin sharing some of my favorite barbecue recipes.

First, some clarification: there's a bit of a difference between "grilling" and "barbecue". The words are often interchangeable, but officially, you're grilling if you use high heat for a short period of time. On the other hand, barbecue (also known as "indirect grilling") refers to slower, lower-temperature cooking. So burgers, steaks, hot dogs, etc are grilled, while most larger cuts (like brisket or tri-tip) are barbecued/indirect grilled. Too much heat would burn the outside before the inside has a chance to cook at all!

There are lots and lots of variations---different approaches to similar meats---and I can't possibly address all of them at one time.

But one thing is common to all foods cooked on the grill (and elsewhere): seasoning. This rub recipe can be used for seasoning, too.

John's Barbecue Rub
(note: all ingredients are of the "dried" variety)
2 TBS rosemary leaves
1.5 TBS Kosher salt
1 TBS paprika
2 tsp thyme leaves
2 tsp dark brown sugar
1 tsp ground black pepper*
1 tsp ground white pepper*
3/4 tsp celery seed
(* the amount of black/white pepper can be adjusted upward, to suit your taste)
Using a mortar & pestle (an electric spice mill will work, too), grind the rosemary leaves and the thyme together with the salt (the salt will aid in the grinding of the herbs). When the mixture resembles fine sand, add the remaining ingredients and continue to grind, to incorporate. There will be a few larger bits of rosemary leaves...this is a good thing!
This recipe produces enough rub to cover 3-6 pounds of meat (depending on how heavy-handed you are). Any leftover amount can be stored indefinitely (covered container) in the fridge.
Originally intended as a rub for pork, but this stuff can be used on chicken or salmon with great results.

What if the Hokey-Pokey IS what it's all about?

2005-06-13T14:38:00.000-04:00

Hi again all. A little background info for those of us just getting started:
I'm using this blog as sort of a launching pad for sharing and distributing information. I read someplace that that's what blogs are for.
Specifically, I'm going to be posting (and I hope you'll be posting, too) some of my favorite recipes, which can then be shared by hungry people world-wide.
To start things off, here's one of my favorite all-purpose sauces.

Roasted Garlic Mustard Sauce with Dill
2 tablespoons unsalted butter
2 tablespoons mustard (any kind that's not "grainy")
2 tablespoons mashed, roasted garlic*
3/4 ounce (about 1 generous tablespoon) cream cheese
6-8 tablespoons light cream (adjust for consistency)
1/2 teaspoon dry dill weed OR 2 teaspoons fresh chopped dill weed
1/4 teaspoon red chile powder
1 teaspoon Sriracha sauce (optional)
salt & pepper to taste
In a small saucepan, melt the butter over medium heat, then add mustard. Whisk until smooth. Add garlic and cream cheese; continue to whisk (mixture will be quite thick). Lower heat to medium/low, and add light cream, one tablespoon at a time, while continuing to whisk (sauce will thicken upon standing, so it's recommended that you add 1 more tablespoon of cream than you think you need). When desired thickness is achieved, remove pan from heat; whisk in remaining ingredients.
Drizzle over corned beef, pierogies, asparagus, etc. Also works well with baked or grilled fish. Makes about 4 servings.

*the recipe for Roasted Garlic is attached

(and here's a recipe for Roasted Garlic...but you can use your own, or even store-bought, if you like)

Roasted Garlic
4 medium-sized "heads" of garlic
About 2 tablespoons olive oil
Preheat oven to 400 F
"Decapitate" the garlic heads by turning them on their sides & slicing down through the centers. Arrange the garlic pieces, with the cut sides facing up, on a large sheet of aluminum foil. Drizzle the olive oil generously over the garlic, then fold the aluminum foil into a "packet", to trap moisture inside (try to allow some air space between the foil and the tops of the garlic pieces).
Bake at 400 F for about 45-50 minutes (right on the oven rack...no need for a pan or sheet). When done, remove the foil packet from the oven, and allow it to cool WITHOUT OPENING IT for at least 20 minutes. After it has cooled, unfold foil, and remove as much loose skin from the garlic as you can. Squeeze the cooked garlic out of the skin, into a bowl, taking care not to allow any skin into the bowl, only the garlic "meat". When this is complete, mash the garlic with a fork, until it's a uniform paste.
Store in a small, airtight container; it will keep in the refrigerator for several days. 4 heads of garlic yields about 1 cup of finished product.