Tuesday, June 30, 2020

See and Slay: Italian Style Beef Short Ribs w/ Parmesan Cheddar Mash



The cool weather days at the cabin made for a deliciously decadent comfort food recipe.  I found some short ribs at the local grocer for a virtual steal and grabbed them up, just in case the opportunity arose for some soulful and hearty mealtime.  If the chance would not have presented itself, they simply would have been frozen and transported back home to our freezer there.  The temperatures at the lake plummeted around Tuesday, bringing cold, overcast and pain filled days, as my RA would not be still and all my rebuilt parts reminded me that it was only around 50*F out, even cooler in the wake of dawn.  So much so, that my hands felt like ice and were prickly when I came inside from having coffee on the deck.  Not really what I had mind for summer vacation initially, but every day is a good on vacation, right? I had some fresh herbs on hand and some fire roasted tomatoes and wine, plus the usual aromatics like onion and garlic, so I went forth and created this recipe, full of warm flavors and depth, comforting and soothing to my stomach and bones.  
The twins came over the next day, and I was able to share with them also, my brother in law too.  This made an awesome impromptu elevated lunch and I felt like the 'Belle of the Ball', with no leg work other than a masterful reheat and thoughtful service.  I hope you enjoy this recipe as much as my older sisters and I did.  My tween and teen were somewhat passé on the whole deal, but they did try it and liked it well enough.  This is 'grown folks food' I later went on to say, you guys wouldn't understand' and with a jovial laugh, I then proceeded to plan a more teen and tween friendly dish to accommodate the 'youngins', Bronwyn's Omurice.  

Recipe:

3 lbs. beef short ribs, bone in
1 medium yellow onion, chopped
2 green onions, trimmed and sliced, green and white parts
3 cloves garlic, smashed 
3 sprigs fresh thyme
1 sprig fresh rosemary
2 c. beef stock
1 cup full bodied red wine, I used a 2016 Malbec
1 15 oz. can diced fire roasted tomatoes with juices
1/4 c. fresh parsley, rough chopped plus more for garnish
2 tbs. butter, unsalted
1 tsp. Italian seasoning mixed with 2 tbs. ap flour
Olive oil for drizzling
AP flour
SPST (Salt and Pepper to Suit Taste)

In a heavy bottomed pan over medium high heat, drizzled with olive oil, a pat of the butter and the smashed garlic.
 Brown short ribs that have been SPST.
Brown in batches, as not to crowd pan, add the second pat of butter for additional batches.
After final batches browned, toss in fresh herbs and onions.
Cook to for several minutes until fragrant.
Transfer to a medium sized heavy bottomed saucepan and add stock and wine.
Bring up to a boil, for about 3 minutes to burn off alcohol, then reduce heat to medium and add tomatoes .
Simmer , covered for about 4 to 5 hours or until ribs are tender and ready to fall off bone and liquid is reduced.
Make a slurry with 2 tbsp. flour and 1 tsp. Italian seasoning and remove pot from heat and stir in.
Put back onto heat and simmer for an additional 5 minutes or until slightly thickened.
Adjust seasonings as necessary.  
Makes 6 to 8 servings.


Parmesan Cheddar Mash
3 lbs. russet potatoes, cooked
1/4 c. 2 % milk
1/2 c. grated Parmesan cheese
1/4 c. shredded Sharp Cheddar
2 tbs. butter, unsalted
Olive oil for drizzling
SPST

Mash hot potatoes in a medium bowl, add milk, butter and cheeses.  Blend into rusticly smooth mash . Drizzle with olive oil and scallop the top for an interesting presentation.

Makes about 8 servings.
































Monday, June 29, 2020

Grillin', Chillin' and Avoiding Electrocution



If you enjoy having a nice flame kissed protein on the grill, now is the time.  Going out is a real treat if it's in your budget or can be done safely, but you can save time and money, just doing it at home or on a family outing.  The cabin where we stayed offers a fabulous grilling area that includes a picnic table, grill and a post for hanging and cleaning fish or lanterns, the choice would be yours.  With the price of beef, pork and chicken beginning to skyrocket in some places, it may be a good idea to grab a cut of steak or two now, as opposed to later, when the prices may be insufferable.  I was able to get these steaks at a great price on this particular day, under $15, for 5!!!  I chose thinly cut Ribeyes and New York Strips, all quickly marinated in a combination of Dale's, fresh garlic and olive oil.  I like to add a splash of seasoned rice vinegar for a burst of acid and tang.  Also for its tenderizing properties.  The zucchini were marinated in an item new to me, Mushroom Flavored Soy Sauce, I found at the local grocer on location and also a bit of the rice vinegar and fresh lemon juice.  
I fought the rain in an effort to get my grill on, while on our trip.  There was a small break in the maelstrom of torrential downpours of about an hour.  By the time I infused the steaks with enough smokiness from the hickory chips and had them browned on both sides, they had cooked through because of their thin cuts.  Like many times before during that week, I had to run for cover, of course not before snapping a couple of photos to share. The rain wasn't so much of an issue, as was the rumbling and tumbling of the thunder, accompanied by lightning, that reverberated through the sky and objects around me.  'High stakes grilling, with a lot at steak' lol pun intended without a doubt, but I had to get at least one grilled dinner out of 7 nights. Afterwards, I was free to chill and finish dinner with leisurely sides I had on hand.  I do not recommend the aforementioned, even remotely playing around with weather notices, thunder and lightning, only the grilling portion! 














Sunday, June 28, 2020

Cotton Candy Clouds and A Strawberry Jam



For this post I had to feature a photo I took  of some bodaciously buxom clouds that remind me of many things, one of which is cotton candy.  They seem light and fluffy, spun on a long, paper cone, full of sugary sweetness, pink and blue that screams childhood fancies.  They seem to smell like bubble gum and blue raspberry, staining your tongues and fingers, sticky, not unlike toffee and fun to share with friends.  I invoked these happy thoughts because they soften the blow of this strawberry 'jam' that I have found myself in at present. 
 I tried my hand at making this popular and spectacularly country feeling condiment, as they are in season and abundant.  I wanted to add this to our pantry for now and down the road, for a burst of fruit goodness, anytime during the rest of the year.  As simple as it should sound and seem, I had a couple of oversights which turned my blue skies grey.  The first mistake I made was add water, way too much.  Additionally, I started the berries in my canning pot instead of my usual heavy bottomed, sturdy pots that promote even heating and cooking.  I knew better, but continued anyway, too excited I guess and a bit distracted, fatal flaws when sailing new culinary waters.  I could have done my homework, as I normally do, but this time was different.  I should have at least returned to some of my past references for guidance, alas that I did not do also. 
 The beautiful bright, scarlet berries' color leeched away and the darn things started to adhere to the bottom of the thin, poorly insulated pot, and then scorch, I removed them from the pot, washed and scoured said vessel and repeated the same fiasco, the strawberry flavored, blackberry looking slurry stuck and scorched a bit further. The fact that I was doing chores at the time likely facilitated this initial scorching, but I thought at least one pair of the nostrils in the house would detect this scenario the first time.  My ego is a little bruised, yet not so much that I would even consider not retrying.   I am human, a Culinarian, a Kitchen Warrior and in order to appreciate a recipe gone well, one must also appreciate one that goes horribly awry.  I have gained hands on experience, which is good to have.  I am going to finish what I so hastily started and see if there is any salvage possible, therein lies the lesson and hopefully not be in this 'Strawberry Jam' again! And to think, I successfully made Mulberry Jam for the first time, just 3 weeks ago. SMDH. 





















Friday, June 26, 2020

Low Country Boil: Less Trouble, Less Toil


A low country boil makes for a low maintenance, filling and inexpensive way to entertain your family or guests and make a memorable experience out of an ordinary day.  With some simple layering and timing, crusty bread for dipping and a green salad, the table can be set for a hands on, fun filled social occasion not soon forgotten.  
When the meal is done, you can either serve in large trays or drain and pour contents out onto a picnic or large table onto some newspaper, with the juice as a dipping sauce!  This was a dinner prepared while on vacation at Occoneechee State Park to accompany some gorgeous Catch of the Day Catfish, the crew caught while fishing at Buggs Island Lake.  I also found some frogs' legs at the local supermarket for a splurge-fest of goodies, as I hadn't had them in about one year. 
 
Dinner was amazing, especially with good wine, great food and the best family, the twins and my brother in law, who came down also, we got together several times during the week.  Everyone had a role to play as we prepared the meal, making it a breeze.  We all cleaned the fish together, scaling, fileting and butterflying , depending on their sizes. Every hand wheeled a knife, pliers or gadget, making light work of  a potentially time consuming endeavor, considering we had about 30.  Together we're better, indeed.  Our haul included both catfish and crappie.  Some of the fish were soaked and packed in Ziplocs, then frozen to make the trip home and be enjoyed at a later date, while some was fried up nice and golden for dinner as pictured below.  A good salty, briny soak is essential for fresh fish to eliminate any 'fresh out of water' taste and also rid the fillets of a bit of the excess water it holds, which can prevent the crust from adhering to the protein while frying. 
The whole pageantry of it all was soothing. The dance of the fishing, preparing and sharing, the communion and the preserving, for moments like this, when we return home to the rest of the family.  Memorable. One day at a time and being thankful for fellowship another day is Priceless. 
Recipe":
3 lb. potatoes, I used Russet, cut into manageable even sized pieces
2 lb. Polska Kielbasa or favorite smoked sausage, cut into 2 inch pieces
3 lb. 31-40 count shrimp, raw
4 ears of corn, cut into quarters
1 stick butter
Seafood Seasoning
Fresh Lemon Slices and Lemon Wedges for serving
Fresh Parsley for Garnish, optional
Olive oil for drizzling
SPST (Salt and Pepper to Suit Taste)

In a large pot, bring about 1 1/2 quarts of seafood and lemon seasoned water.
Once water comes to a boil over medium high heat. add potatoes. 
Drizzle with olive oil.
Cover with lid.
Reduce heat to Medium, so that the water is a simmering boil.
After about 15 minutes, add Kielbasa pieces.
After another 5 minutes add corn nubbins.
After another 3 minutes, add shrimp. Sprinkle, Drizzle and SPST.
Continue to cook until all shrimp are pink and translucent.
Place pats of butter across top of contents and cover to melt.
Sprinkle with Seafood Seasoning as desired.
Serve with lemon wedges, cocktail sauce, crusty bread for dipping, beer, wine, friends and family.
Serves 8 to 10 comfortably with extras and a side of happy!










Tokyo Treat July Box Rocks!



Thursday, June 25, 2020

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/ 







Wednesday, June 24, 2020

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.