The Power in Flowers

Nature makes the most wonderful things.  The brilliant colors of the rainbow burst with life here, there and everywhere.  Signs of  burgeoning luminescence spread its cheer from house to house, lawn to lawn.   We envelope ourselves with the gardening spirit and wholeheartedly take on the task of being gatekeepers to the fledgling slips and plants, some seeds.  Old, new, borrowed and blue flowers adorn and vine along trellises and walls, little patches of happiness for all to see.  Some of these precious flowers turn into our beloved squashes; zucchini, crooked neck, spaghetti, pattypan, butternut, acorn and even pumpkins! Yes, pumpkins are in the same family as squashes called cucurbits. 
Other flowers bring our salad accessories like tomatoes and cucumbers!  It's such a wonder that flowers bring forth perfect morsels, designed for our bodies, just as it is. Magical. When you see flowers in a garden, you can best believe that there are goodies and delicacies to come.  Some of these gifts are for canning, some for immediate gratification and some for sharing.  There is power there. They can sustain us...if we let them. They have the power to cleanse, mend and heal, they help prevent.
Flowers can show people that we care, brighten our spirits, showing love and condolences, thank yous and welcomes, they bring wishes of well being when we are down.  They mark milestones and special occasions; pruning and caring for them offer respite, therapy and exercise, a gaggle of benefits, just being themselves.
And to think, all of this is happening inside these tiny little seeds, preordained to become its alter ego, edibles or adornments. All that DNA, packed inside vessels, some smaller than a mustard seed, the same one made reference to in the bible.
They already know what to do and how to do it, like magic.  They can grow in the most dire straits, against all odds and still flourish! We could only hope to be as efficient.  

Hoppin'Good: Getting Your Summer Legs Ready

They may not look appetizing, but these legs are some good eatins', for those who dare to try!  Frog legs have their most popularity in the lower portions of the states, namely Louisiana and the bayou area.  I'm glad they made their way up.  Frog Legs have been popular in French, Chinese, as well as other international cuisines for centuries.

I threw in some fresh rosemary for more fresh depth of flavor!

Frog Legs may be baked, broiled,grilled, sauteed or fried.  I like texture and flavor of the fried method, because it enables the protein to be cooked with a protective coating which helps retain moisture.   This past week, I decided to do something a little different with my legs. I cut them apart, for aesthetics and for appetizer appeal.   I marinated them in an egg and milk bath overnight.  I also added a bit of Wye River Seasoning,which is Ah-mazing on your seafood or anywhere you want a taste of the rivers and oceans, try it on popcorn!












The overnight bath helped to develop the flavors of the legs and removed any possible river fishy taste, which I have noticed before and don't particularly prefer.  The meat came out nice, white and not dense.  The crunchy outer crust was a perfect compliment to the supple and juicy interior.  They were very satifying to me and the crew.  Besides,what goes better with a cozy cabin in the woods, with family, on Buggs Island Lake, like some crispy fried critters and catch of the day catfish, steam grilled to flaky perfection, blooming with fresh rosemary (brought from my herb garden) and banana shallot, butter and olive oil! My sister Bonnie really "put her foot in it" Man oh Man!  We tag teamed the menu and entertaining and kicked a$$!  We'll go more into that phrase in a later post, it's actually a pretty interesting one.
 Our spread that day consisted of grilled ribeye steaks, burgers and hotdogs. There was the grilled, whole catfish foil packs, steamed large shrimp, grilled asparagus, yellow rice, whole portobellos, deep fried frog legs, two magnificent cheeses, Champagne and Smoked Gouda with Bacon with crackers, various libations including Tropic Canon IPA which is loaded with citrusy goodness and Summer Shandy, which complimented the menu perfectly.  Ahh, delicious memories of this week past. If only vacations lasted forever...

Pairs deliciously with Summertime and Grilling Seafood!

A Culinarians Retreat: What I Do When I'm Not Cooking, Writing Recipes and Adulting

 When I am not cooking and writing recipes and have the time, I am literally reading material of or pertaining to the culinary world.  I have subscriptions to various magazines including my favorite, Saveur, a fascinating publication covering cuisine from around the world, plus the latest  intel on kitchen gadgets, trends, food origins and much more! The photography is bananas!
I also have a penchant for books with names of food in the title. Just about  every book I purchase, if it isn't a cookbook, contains the name of a food item, for example I Loved, I Lost, I Ate Spaghetti by Guilia Melucci, an entertaining account of a woman searching for love and what she cooks along the way.

This is a lighthearted, laugh out loud book, you won't soon forget.





All or Nothing by Jesse Schenker is a page turning book about a once wayward chef, battling drug addiction and his journey to becoming a guy at the top his game.




The late great Anthony Bourdain left us so soon, but also with a bevy of stories and adventures via his many books and also one of my favorite shows, Parts
Unknown, I even watch it on my computer  before bed, when possible, to fall asleep with visions of travel and the uncharted places I can finally visit virtually, thanks to him.

I have many, many more, but these are a few examples, feel free to check them out!
When we go on vacations, daycations and staycations, I always have a book to read with me, hoping to steal away to grab a few minutes here and there to whet my literary palate.  Of the two books in the above caption, I chose to start reading the one pictured here with the coffee. The other is called Gold, Fame, Citrus. Coffee is my drink of choice when reading, any time of day or night, my "constant companion"!
I finally had time to start it at 5 in the morning, the last day of our vacation.  I am hooked already.  It is the perfect compliment to Bourdain's Kitchen Confidential, as it is an account of the restaurant industry through the eyes of a waiter! I've been both  the cook and the waiter, so these books are relevant and most interesting!  I'd love to get back into Waiter Rant, but our lawn is screaming 'I missed you, look how much I've grown, I'm a good lawn, reward me with a nice haircut' and my gardens never saw the rain we saw on vacation!

Hot Dog Hacker!

Nothing beats a smoky, grilled hotdog in the summertime, especially with a spoon or two of homemade chili.  Of course I include just about any combination of the usual suspects like mustard, ketchup, slaw, kraut, onions, you name it.  Problem is, sometimes we go a little overboard and we end up wearing more toppings than the hotdog. Enter the criss cross.  I find that when I score the hotdogs both ways, several things happen.  It will cook more quickly.  The surface area is increased, so there is more smoke forward flavor throughout.  More nooks and crannies make more opportunities to get some caramelization properties.  Most impotantly,  the cross hatches give the surface texture and the toppings something to hang on to.  I know right. The presentation is a bit more interesting with this effect also.  Next time you want to add a little pep in your hotdog step, score your hotdogs on the diagonal, then diagonal again from the other direction, careful not to cut all the way through. Grill as usual and enjoy the results.

The "OOH Chile" Blended Burger w/Truffled Peach and Jalapeno Aioli

This burger is BANANAS.I am proud of my creation, even though I didn't win the Bon Appetit Blended Burger Contest.  Now, I can share it with my readers!

RECIPE:

For Burger Blend:
24 oz. Western style Beef ribs, chilled and cut into 1/4 to 1/2 inch chunks
8 oz. Polska Kielbasa, skin removed and cut into 1/4 inch chunks
8 oz. BABY BELLA mushrooms, cleaned and cut into 1/4 inch chunks
1 tsp. nutritional yeast

For Assembly:
Fresh Butter Lettuce and Red Curly Lettuce
8 slices Pepper Jack 
8 slices Sharp Cheddar Cheese 
8 slices fresh tomato 
8 Brioche Buns
SPST (Salt and Pepper to Suit Taste)
I used Himalayan Pink Salt, fine grain

For Aioli: (can be made ahead)
1/2 c. Mayonnaise of choice 
1 small peach, de-seeded and grated
1/2 Jalapeño,cut lengthwise, seeds removed, 
grated, (more depending on preference) 
1 small clove garlic, pressed or finely minced
2 tsp. roughly chopped Parsley and Chives 
Zest of 1/2 Lemon  
1 tsp. lemon juice
Drizzle of Truffle oil or to taste
SPST (Salt and Pepper to Suit Taste)

Combine all ingredients in a small bowl and let flavors marry for several minutes or make ahead for more developed flavors. 

For Burgers:
In a medium bowl, toss meat and mushrooms together with the nutritional yeast.

Using a grinder attachment ( I used my meat grinder attachment for my Kitchen-aid, fitted with the small grind plate, but any grinder will do. 
Process the meat into a well mixed burger blend. Process only 1 time.
Form 8 patties.

Instructions:
Cook burgers over medium high heat using  a grill pan or on the grill for about 4 minutes per side.
Flip the burgers once, and continue until internal temperature reaches 160° or desired doneness.
Transfer to platter and let rest for several minutes while you assemble the rest of the burger. You may add the cheese slices now, a slice of each type per burger.

To assemble the burgers, start with lightly toasted bun, if desired.
Spread Aioli on top and bottom bun.
Add burger, tomato and lettuces.
Makes 8 Fantastic Blended Burgers!

When your tween age daughter likes something you make from scratch enough to request it for an upcoming workshop out of town, You've got yourself a winner!

Ending Discrimination: The Ugly Food Movement

We as consumers, naturally want the 'best' and 'most' for our buck, or at least what we perceive as such.  Now that is all fine and dandy as certain things go, for instance; we wouldn't pick up a loaf of sandwich bread that is already smooshed or a carton of eggs with cracked ones or even a box from the shelf, that has either a razor type slash or is slightly marred in any way.  

This of course is understandable, but sometimes this attitude makes certain very special produce a target to be forgotten.  We all love the perfectly round and bright tomato when picking our fruits.  We want to eat the rainbow and the colors to match. We want the stuff of legend and much falsity like the burgers and food scenes we see on television and in ads. We want the straight, perfect carrots like the ones Bugs Bunny always had.  The banana must be free of bruising and the pepper should sit upright when placed on the table.  You get the drift.   The 'ugly' produce is left in back or never even makes the cut when the buyer checks the crates or boxes.  Poor little veggies... "What's in a name? That which we call a rose, By any other name would smell as sweet."

Romeo and Juliet (II, ii, 1-2)

A simple truth, resonating from words, centuries past.  Let's give these loving morsels a chance, your carrot cakes,veggie medleys, casseroles and risottos will taste the same, if not better. Especially if you're going to cut it up anyway.   Better because we are doing a service to the energy it takes to grow produce.  Better because of the land usage and care the farmer, commercial or residential, has put into the finished product.  Better because the poverty levels in the United States are still rising. Children are hungry during the summer without school breakfasts and lunches to supplement.  

We are at the helm of  being some of the most wasteful consumers in the world.  We snub the ugly produce, while some long only for basic sustenance of a meal, that they didn't have to wait days for...

We must set aside the superficiality of our exacting standards, as far as food image is concerned. 

On a lighter note, the people in the know, myself included, are fine with the imperfect produce and are  able to cop these babies at a discount, saving upwards of 30  to 50% off, which for any economically savvy individual means lower food costs for the family. I think their design makes them special and unique, individuals among minions. Betterthaneverians. Not to mention the fun you can have guessing all the things it resembles. Thanks! And while you're at it, get on board and enjoy the bumpy, gnarled, Siamese twin looking ride! Be kind to the "Ugly" and "Imperfect" Produce and it will certainly be kind, delicious and money saving to you and for you! 

Stop Hating, Start Eating.  

Cheddar/Ranch, Spinach and Bacon Stuffed Meatloaf

Turn an ordinary meatloaf into an extraordinary one by adding some go- to favorites and  a little technique.  I find that a good way to get kids and adults alike to eat their veggies is to pair them with some of the usual suspects, cheese and bacon!.  Luckily, my girls are fans of veggies, so this recipe is just a fun way to include your meats and veg in the same bite!
I rolled this meatloaf so that the cheesy spinach mixture is present throughout and not all crammed into the same middle space.  Mixing the spinach, ranch seasoning and  helped to distribute the flavors of the spices and seasoning mix.  This recipe was created with lots of shortcuts for those extra busy days.
This recipe is great as leftovers and on sandwiches! Imagine a loaded bacon double cheeseburger with spinach instead of lettuce and you have is dish, hearty enough for a hard working mate or chic enough to be added to your recipe lineup for those extra special weeknight dinner days.  Substitutions where needed for your personal diet can be made accordingly. Makes enough for sandwiches or meals the next day.

Recipe:
2 1/2 lb. ground chuck
1 pkg. precooked bacon
1 lb. bag fresh spinach, excess stems removed
1/2  1 oz. pkg. ranch recipe mix
1 pkg. onion soup mix
1 8 oz. pkg. Cheddar cheese blend
2 cloves garlic, pressed or finely minced
Olive oil for drizzling
SPST (Salt and Pepper to Suit Taste)
Directions:
In a medium bowl, combine ground beef and onion soup mix, stirring in using a fork.
Place in fridge. This may be done ahead of time to marry flavors and hydrate the onions. Try to marinate for at least 15 minutes if possible.
In a medium sauce pan over medium high heat, drizzle pan with olive oil and add spinach.
The spinach may be added gradually as it wilts.
Add garlic, SPST and wilt the spinach, cooking out excess moisture. 
Remove from pan to cool slightly before use. This may be done ahead also.
Toss half of the ranch recipe packet with the bag of cheese.
When ready, heat oven to 375*F.
Using a cookie sheet, about "11x13", lined with plastic wrap and press the protein across as evenly as possible, end to end.  Make sure the plastic wrap extends from one side for several inches. THIS WILL MAKE YOUR MEATLOAF EASIER TO ROLL.
Lay strips of cooked bacon lengthwise along the protein.
Spread the spinach across the meat mixture and bacon.
Set aside about 2 tbsp. of the cheese blend for garnish for your meatloaf. 
Finish with the cheese blend.
Press the ingredients down slightly.
Starting from the side with extra plastic wrap, begin pulling it towards you and curving the meatloaf onto itself.  Begin rolling and pulling the plastic wrap off at the same time, as not to roll it into the meat roll.
Once rolled, place in baking vessel or on cookie sheet seam side down.
Bake for about 35 minutes or until internal temperature reaches 165*F and golden.
Add reserved cheese, more if desired and continue until cheese is melted and bubbly, about 3 minutes.
Let rest for several minutes before cutting.
Makes 10-12 serving sized slices.

For Betterthaneverians swap outs:
Use 1 tbsp. liquid aminos and 1 tsp. onion powder in place of onion soup mix.
Use reduced sodium ranch recipe mix.
Blend low fat sour cream, chopped chives, parsley, garlic powder and dill in place of ranch seasoning.
Use reduced fat cheese blend instead of full fat cheese.
Use lean ground chicken or turkey in place of ground chuck.