Jewels on the Virginia Nile by the Cupful

Aside for the much needed change of scenery and time to re-center, this past week brought some pleasant surprises along with the rain that hung out there for the whole trip.  I am a coffee appreciator and lifelong fan. I happened by this robust and flavorful caramel noted brew at the supermarket in Clarksville, the town on the bustling Buggs Island Lake.  

This is a superb place for relaxing, water skiing, wakeboarding, camping and the fisherman alike, from leisure to pro sport, walking or by boat, the activities of this area are bountiful and the atmosphere is magical.  The above is a picture of the coffee I discovered and just had to try.  I am an advocate of local, small businesses and believe in doing my part, when and where I can.  The object in the front is a piece of driftwood I found on the shore behind our cabin. I find it full of character and as a piece of natural water/nature made art.

The coffee itself is from a small batch roastery called Lake Gaston Coffee Company, situated in Littleton, North Carolina.   Lake Gaston is a manmade lake with about 35 miles of shoreline.  It is situated near Buggs Island Lake or John H. Kerr Dam, which is a  50,000 acre reservoir. It was constructed between 1947 and 1957, as a means of hydroelectricity and flood control.  This massive lake extends into North Carolina. I admiringly call it The Virginia Nile.

Lake Gaston Coffee Company offer both Arabica whole bean and ground roast in an array of flavors and intensities brewed from beans from all over the world, including South and Central America and East  Africa.  They also offer teas, wine slushies, Lattes to go, Farm Sciences CBD oil and much more! They even have a small coffee shop located in Littleton.  

I have fallen in love with this fabulous bag of coffee and I am eager to try more.  Good news should not be kept to oneself, so I thought I'd share it with you.  Stay tuned for more updates on products and coffee talk.  This roast was indeed as described with a satisfyingly hearty flavor and true notes of caramel chews and toothpicks made from cherrywood.  

Anytime is a good time for coffee in my book and the constant cool showers and uncharacteristically, inclement weather, presented the perfect storm for trying a new hot beverage. 

 I generally go for medium roasts, since I drink quite a bit of it, but this Buggs Island Lake Columbia grind, with my skimmed down amounts, was just a darling!  I've provided a link for your discovery and enjoyment.  This micro-roastery is a real gem.  https://lakegastoncoffee.com/ 

See and Slay: Bronwyn's Omurice

One of the best things about being in a new kitchen is the possibility of new and fresh recipe ideas that spawn from the environment or chemistry the new locale creates.  Additionally, I like to make the dishes my girls' think up or want on the dinner/meal agenda come to fruition.  Doing this is good culinary exercise and keeps me on my 'game', plus it keeps us from falling into the comfort zone rut of cooking and taking the easy way out, instead of going for elevated and diverse cuisines.  Moreover, it keeps the kids excited about meals that would otherwise go unnoticed. 

This particular day on vacation, Bronwyn mentioned a dish called Omurice. Omurice (pronounced Ahm-Yoo-rice) is traditionally fried rice, usually with chicken,  wrapped in an omelette.  I was oblivious initially about what that was, Bronwyn graciously ushered my phone from my hands and pulled it up on Google.  I was immediately intrigued once I began my research, finding its origin and ingredient call, the proper technique and the variations, then looking to put my spin on it, but keeping it true to its form.  I am an avid fan of Japanese cuisine as well as many other Asian countries and regions.  In fact, my cooking style is best described in large part, as a fusion between Southern American and Pan Asian cuisine respectively. 

Omurice was invented in the early 80's as a way to combine Japanese cuisine with our Western Culture. The other way this is served is quite an art.  The fluffy egg is placed atop the rice and a slit is made down the length of the cloud-like, custardy deliciousness and you can watch it cascade down its sides for a most glorious presentation.  I haven't tried this yet, but soon will.

I named this dish after Bronwyn for her admiration and respect of Japanese culture and her love of Anime. 

Recipe: 

2 cups cooked yellow 🍚 or other cooked rice of choice,

using 25 % less water.

In a medium pan, over medium high heat, drizzled with 🫒 oil and a pat of 🧈

2 cloves garlic, smashed. Add to oil while heating up and sauté

1 🐔 breast, about 4 oz. boneless/skinless, small cubed and SPST, sautéed in olive oil.

Add chicken.  After it is cooked through, browned and no longer pink, about 4 minutes, Add:

1/2 cup Cole slaw mix, classic style 

1/2 c. Romaine greens with carrot  

1/4 c. each fresh parsley and cilantro, rough chopped

2 chopped green 🧅 or to taste, green and white parts

Sauté with chicken for about 2 minutes and remove garlic and chop, put chopped garlic back. 

Add rice.

 

Fold together over medium heat .

Add 2 tbsp. ketchup and 2 tsp. organic, less sodium soy

.  Stir and fold  until combined.  Transfer to a bowl or dish.

 Mix together 1 egg with 1 tbsp. of milk for every  person to be served.  Make one omelet at a time, 

Add 2 tbsp. sharp shredded cheese to one side of omelet and add a portion of the chicken fried rice to the middle and fold each side over the mound in the middle. Shake the omelet down to one side of pan and flip onto plate. Carefully shape into oblong fashion and garnish with ketchup. 

Quit Wishin', Go Fishin' and Kick Some Bass

 

This past weekend, we wrapped up a fabulous week long stay at the beautiful Occoneechee State Park.  This relaxing and scenic area, is also host to Buggs Island Lake, Virginia's largest, that extends into North Carolina!  This area  is one of the most popular fishing hubs, with prize winning fish coming from these vast and diverse waters. The above picture is taken from the 'back yard' of the cabin in which we stayed.  We felt completely secure, as the cabins are all private and the only human to human contact is on the initial check-in.  

Our crew was able to do a good amount of fishing and bringing in a decent haul, considering the fact that it rained, hard and steady, for days, literally everyday.  This is the first time we've encountered such consistent rains in one visit.  There was local flooding by nearby towns' streets, creeks and underpasses, but we were unaffected. 

 Our first fish of the season was actually a gift, from a couple that was on their last day and donated their bait as well.  The fish was a beautiful white bass pictured below.  The size was perfect for an impromtu Catch of the Day meal, with my on hand ingredients of fresh lemon, green onions, garlic and some staples; olive oil, butter and truffle oil.  With a hot oven, I open roasted the bass, which I personally dressed, at 400 degrees for 15 minutes, then baked at 350*F for an additional 15 minutes, until it flaked with a fork and had some good carmelization on the exterior, about 30 minutes  total. I like to go a little long on our fish, because we prefer the meat a bit more firm than the suggested temperature for doneness would have it.  

I served the fish with a simple packaged Cheddar Broccoli Rice blend and a fresh green salad.  If you haven't gotten a chance to do so, having a Catch of the Day meal is the way to go. It's an amazing way to start off a little R&R, at your favorite camping, fishing or refuge destination. It's good to get a little messy sometimes, live a little!  Get out there and kick some BASS!  

Mulberry Molten Cakes w/Lemon Curd and Blueberries

Summer has a flavor and it's bright, tangy, fresh, creamy and AH-mazing.This recipe is inspired by a delicious classic, Lemon Meringue Pie and anything with a molten center, hot or cold.  I used a combination of homemade and store bought ingredients, along with some fresh picked and homegrown  delights like the Mulberries, scratch made Lemon Curd and mint from my herb garden.  The cakes are a simple store bought boxed variety of French Vanilla, with the freshly picked mulberries nestled in the bottom of each one.  

The mulberries have a fleeting existence, subject to the elements of wind and nature, the birds, who quickly make light work of the sweet ripened berries, that will fall at the slightest touch when ready to enjoy.  My youngest Bronwyn assisted in gathering the berries from our backyard, which are a part of the breadfruit and fig family and grown in China for its leaves, which are the only variety of leaf a Silkworm will eat! Mulberries provide an array of noteworthy vitamins, minerals and antioxidants. These gems contain  Vitamin C and K, iron, potassium, fiber, polyphenols and anthocyanins giving their brilliant dark red color, plus rutin and myracetin, which are both excellent compounds for reducing cancer risks. 

The sweet tang of the curd is a first time for me, inspired by a Lemon Curd recipe from a popular site.  The icing is of the whipped variety, a specialty item from the grocer, favored for its icing consistency, but without the sickly sweet taste of some traditional icings.  The whipped icing helps to keep this recipe 'light', in taste and mouthfeel.   

The family received the recipe well, as did I.  They are easy enough to make for a special dinner dessert or as a great bring-along to your next cookout, when the opportunity permits.  

Jamaican Me Dinner Tonight

 

I ran across this authentic Caribbean jerk marinade called Walkerswood, (hot and spicy of course) in a local supermarket, some months ago.  For my protein, I used cuts of pork loin and allowed it to marinate for 24 hours+.  The results were phenomenal.  The spice blend shone through bright with smells and flavors of nutmeg, allspice and cinnamon. These are all warm spices with distinct presence.  Along with thyme, black pepper and even ginger, this marinade packs a delicious and culture rich punch to the tastebuds, and the heat is a balanced and hearty luxury.  An open roast or low flame would serve this protein best, illuminating the flavor profile and closer to its true Jerk meaning.  I am without the traditional steel drum or cooking kettle, but your grill will do just fine. 

 I paired this island delight with some Jasmine Rice cooked in chicken stock and Thai Peanut sauce marinated chickpeas!  The flavors were complementary and filling.  Some chopped sage and thyme from my herb garden, accompanies pork very well.  The heat of the marinated pork is balanced by the mild rice, spicy sweet with Thai Chili Sauce and the Mellow, Nutty and sweet flavor profile of the nutritous and vitamin rich garbanzo beans. I also spiked them with a dash of fish sauce. The combination of four different cuisines on the same plate, Jamaican, Thai, Chinese and Indian, overlap and connect with just a few ingredients. Many cultures cuisines are just that, a melding of all the individual groups of people, leaving their marks along their paths through the world.  I like that. 

Add caption

Rice Balls w/ Anchovy and Pineapple

I made rice balls for the first time during these last several weeks, at the request of my youngest and Anime fanatic, Bronwyn and they are a real treat.  The best part about them is that they are virtually a blank canvas for any toppings you can dream up.  This particular version features two ingredients that I think work really well together as far as flavor contrast and balance goes.

 Since this was a spur of the moment request, I didn't have any smoked salmon or crab to top these off or bury in its center, as the initial recipe suggested.  Bronwyn wanted them plain anyway, so no buried treasures of simmered ginger infused pork or spicy beef was anywhere in sight.  I topped my rice balls with delicate and umami forward portions of canned anchovy and complimented the saltiness with the sweetness of freshly cut pineapple pieces.  The black sesame seeds provided a nice nuttiness and  pop of color.

Sticky rice is a rather labor intensive dish, though it is not difficult.  The most important factor is rinsing the rice to remove the starch. It must be done so many, many times.  There is a particular variety of rice traditionally used for this by the Japanese called Sushi rice, also known as glutinous rice, which is sticky when cooked.  For this recipe, I chose to use Jasmine rice, though it is not as sticky when cooked as the suited rice.  It did however perform well.

For this recipe, I simply vigorously rinsed the rice several times and cooked according to the indications on the rice label, but I use 1 1/2 cups of water for every 2 cups of rice.   I then drizzled the rice with mirin mixed with seasoned rice vinegar, while in front of a fan, constantly tossing and turning the rice for even coating.  Afterwards, I took portions of the rice and attempted to shape them into the traditional triangles, but opted for the balls, because they were easier.  lol.

We used low sodium soy, smoked tamari and Thai Chili Sauce for dipping.

Good Eatin'; Crispy Fried Pork Loin and Cat-Head Biscuits

Country Fried Pork Loin on Homemade Biscuits

Today is an homage to Southern American goodness.  There's nothing quite like a fried piece of protein, hot off the paper towels and stuffed into a big ole biscuit.  I hadn't made homemade biscuits since winter, which seemed to leave only a week or two ago (if I were using temperatures  as a guide) We were in the mood for something like we would get from eating breakfast out.  

The first thing that came to mind was the biscuits.  For me, being a 'country girl' firmly establishes a principle of being able to 'make bread' from scratch.  I also had to 'master' macaroni and cheese, potato salad, greens, pinto beans and many other items, to be certifiable with seven sisters who also cook! The biscuits may be served stand alone, with butter, jellies and jam, smothered in gravy, plain or as the vessel by which one can consume a crunchy, boneless, piping hot portion of chicken, beef or pork.

  I've heard biscuits referred to as "cathead" all my life, those are the larger than normal sized, proportionate to the size of a cat's head, hand shaped biscuits.  Perfect shapes and cuts are not your judge when you make cathead biscuits, as time is usually of the essence and you need to get it done. I think I am the only of my sisters that uses cutters; bread, cookie or otherwise, though I learned to 'make bread' on free form catheads. The size of  my version uses a larger sized cutter, ( an empty 20 oz. can of pineapple, with both ends removed). With it's size, one can accommodate any filling or addition with ease, like a sandwich bread.    That way, the food can travel and be sturdy enough to handle the wares of the day, plus be filling, all at the same time. 

Recipe:

1 1/2 to 2 lbs. boneless pork loin, sliced into 1/4 inch pieces or about 12 total

Seasoned flour

Buttermilk Pancake mix

SPST (Salt and Pepper to Suit Taste)

Oil for Frying

Cat-Head Biscuits

Heat oil to 375*F.

Meanwhile, soak the slices in a salted water solution, until ready to cook.

This helps to extract some of the water from the pork and promote a golden crust that will stick to the protein. 

Drain and Rinse the pork well before cooking.  

Lay on paper towels to facilitate moisture extraction, flipping once.

Combine the flour and pancake mix using a 3 to 1 ratio, (1 part pancake mix to every 3 parts seasoned flour and shake well until evenly incorporated.

Dredge moist loin slices in flour mixture, shaking off the excess and fry them in small batches.

Fry until loin is floating and golden brown, about 4 minutes, give or take depending on maintaining oil temperature and space in the cooking vessel. Also the bubbles will have subsided considerably. If  you listen carefully, you can hear the frying sound decrease when all the steam has escaped under the pressure of frying.

Remove from oil and drain on paper towels.  

Cut biscuit in half horizontally and add fried loin. 

Best when served immediately, but keep well and will still be delicious at room temperature.

Serves 6 to 8, with a couple of extras for seconds or a guest or yourself, for later! 

Cat-Head Biscuits

4 cups AP flour, preferably bread flour, plus more if needed

1 tbsp. double acting baking POWDER

1 tsp. or less fine grain Himalayan Pink Salt or kosher

1 stick unsalted butter, frozen 

2/3 c. shortening or plant butter

1 1/2 c. buttermilk or plain 2 % milk 

Preheat oven to 450*F.

In a large bowl, combine flour, baking powder and salt until well blended.

Cut in shortening with a fork, until the flour takes on a crumbly texture.

Using a grater, grate in butter, gradually and toss with flour mixture after each round of grating to distribute the butter and keep it from clumping together.

Make a well in the center of flour and pour in buttermilk.  

Using a fork, stir from center, bringing in parts of the flour gradually. 

Stir until a loose and sticky dough is formed. 

Add flour as needed to your hands to make dough knead-able, and lightly knead for about 1 minute.

Tear off portions of dough and shape into discs, about a small palmful, use your judgement for size and intended purpose.

Place on un-greased baking sheet and brush with a small amount of buttermilk mixed with water.

Bake until golden, about 13 minutes, depending on size.

Glaze with additional butter if desired.

Makes about 10 Cathead biscuits.

Another recipe for Cathead Biscuits, Denese's Cornflake and Buttermilk Biscuits

Before I go......