Bratwurst Reubens

There we were looking into the fridge staring at leftover brats from Sunday’s neighborhood shindig while craving Reubens....hmmmmm...what's for dinner, what's for dinner....helllllooooo.  Necessity became the mother of the Bratwurst Reuben!

Imagine the good stuff of a Reuben grilled on rye, piled with sauerkraut, oozing with melted Swiss cheese…only using brats sizzled in the skillet instead of corned beef.  Quick and easy, too! 

All that was needed were a couple of Kosher dill pickle spears and a choice of Thousand Island Dressing or good old brown mustard.  Delish.  Or should that be deli-ish?  Not a kraut fan?  Make them into Rachels with a good slaw in place of the kraut!

Bratwurst Reubens

Makes 2

• 4 slices rye bread
• butter
• 3 bratwursts, sliced almost through lengthwise and open like a book
• 8 thin slices Swiss cheese
• Sauerkraut, drained VERY well – I like the Bohemian-style kraut with caraway seeds
• red onion, sliced so thin it's almost shaved
• Mustard
• Thousand Island dressing

Butter the bread.  In a large skillet or griddle, place 2 slices of rye side by side.  Top each slice with 2 slices of cheese, then 3 brat halves on each, 3-4 T of kraut spread out evenly on each, a layer of the red onion, 2 more slices of cheese on each and then top with the remaining buttered rye.

Grill over medium heat until each side is browned and beautiful and the cheese is melted.

Serve with mustard and/or Thousand Island dressing to dip.

Oatmeal Walnut Raisin Heath Bar Cookies

Last week was Cookie Monster’s birthday!  And I missed it.  Never fear, the Oatmeal Walnut Raisin Heath Bar cookies I made for the kids over Memorial Day weekend made up for my oversight in spades! 

The cookies were overloaded with oats a-plenty, a heap of walnuts, scoops of raisins (take THAT Raisin Bran!) and great big pieces of Heath Bars that melted into puddles of chocolatey, toffee deliciousness throughout each cookie.   

Not only were they crunchy and chewy and everything an oatmeal cookie SHOULD be, they were gluten-free, too.  I think the best comment I heard (besides “May I have another cookie, please?”) came from my neighbor, Rick, who said, “I don’t know what gluten is, but you sure don’t need it in a cookie.”  It feels really good to serve a cookie that is gluten-free, but NOBODY can tell it's any different from a regular cookie...and EVERYBODY clamors for more!

So here’s the gluten-free version….just substitute regular all-purpose flour to make them WITH gluten if it’s not an issue in your house!  All your own little (and BIG) cookie monsters will be very happy.

 Oatmeal Walnut Raisin Heath Bar Cookies

Makes approximately 3 dozen cookies

• 1 1/2 sticks unsalted butter, softened
• 4 tablespoons shortening, Crisco!
• 1 cups dark brown sugar (gives the cookies a more pronounced caramel flavor)
• 1 cups sugar
• 2 large eggs
• 1 1/2 cups Jules or Tom Sawyer (or other high-quality GF flour mix) Gluten-free all purpose flour, or regular all purpose flour if you're not making these GF
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon nutmeg, freshly ground
• 1 teaspoons cinnamon, Vietnamese, if possible
• 3 cups rolled oats, certified gluten-free to make these GF
• 3 cups raisins
• 2 cups walnuts, coarsely chopped
• 4 full-sized Heath Bars, coarsely smashed

Preheat oven to 350
 

With a mixer, beat butter and Crisco until creamy.  Add sugars and continue beating until fluffy.  Beat in eggs one at a time.
 

Mix flour, salt, baking powder, nutmeg and cinnamon together. 
 

Mix dry ingredients into butter mixture.  Stir in oats, raisins, walnuts and Heath Bar pieces. 
 

Using heaping tablespoons of dough,  place onto parchment covered baking sheets leaving about 2" of space around each ball of dough.  Flatten each slightly.
 

Bake until edges are browned, but cookie is till light 22-25 minutes - more or less depending on your oven.  

Slide the parchment paper with the cookies on it from the cookie sheet right onto a cooling rack.  Let cool 1/2 an hour before serving or storing.  Store in an airtight container.

Rock the Guac!

It’s a good day to rock the guac!  But then again, what day isn’t?  Actually, it was yesterday that Mieke & I rocked it…by ourselves…shamelessly.  The original intention for the molcajete full of gorgeous green was to serve it as an app for the neighborhood picnic we threw on the deck last night.  Um…that didn’t happen.  Well, the picnic happened, it’s just the guac that didn’t make it to the party.

Lunch came, the avocados were sitting in the molcajete all pretty, practically begging to be mashed up with garlic, onion, jalapenos, cilantro, salt and lime juice.  Those avocados were sending secret messages to our mental tastebuds luring our hands to obey….make the guac now, make the guac NOW!  So we did.  And it was good.  Very, very good.  And we were happy.  

Of course, the picnic was guacamole-free last night, but there will be other nights with drinks on the deck and plenty of time to make guac for the neighbors.  Unless the avocados start sending secret messages again.   

Guacamole

• 2 nice ripe avocados
• 1-2 jalapenos, seeds and ribs removed, sliced thinly
• 1 clove garlic, chopped
• 2-3 T. chopped onion
• 2-3 T. fresh cilantro, leaves only, chopped
• Kosher salt
• 1 juice lime - more if not juicy

Don't cut avocado until you're ready to add it to the molcajete.

In bottom of molcajete, add jalapenos, garlic, onion and cilantro.  Sprinkle with salt.  Using the stone, mash and grind the veggies into a paste or as close to it as possible. 

Now cut avocado around the perimeter and twist apart.  Remove pit, use a large spoon to scoop out all that gorgeous green goodness and add it to the molcajete.  Immediately squeeze lime juice over the avocado to prevent it from turning brown.  Mash it well into the veggies in the vessel.

Taste and adjust seasonings.  Add more lime, salt, cilantro or heat depending on your preference.  Play with it! 

NOTE:  If you don't have a molcajete, use a bowl and a fork!  Just as good...and that's what I did for many years until Mieke bought me a REAL molcajete for my birthday last year.  Do you think it was a gift for both of us?  Of course, I got her one for Christmas!  Turn about, you know?

If you want to invest in a real molcajete, Williams Sonoma has a really nice (i.e., expensive) one.  If you're lucky enough to live where there's a World Market (Pittsburgh NEEDS a World Market!!!!!!!), they carry them at a VERY reasonable price!  ($19.99 as opposed to $49 for the one at Williams Sonoma...see what I mean about NEEDING a World Market?!)

 

Spinach & Feta Twice-Baked Stuffed Potatoes

Yesterday was Mark’s birthday…he’s finally as old as I am!  Are you a cougar if you’re nine months older than your husband?  Hmmmmm…..

For every single birthday dinner I can remember, Mark has requested steak for dinner.  He isn’t hard to please!  His choice this year was a big ol’ T-Bone.  He’s so simple when it comes to special dinners, just give him meat….preferably beef…preferably a steak…preferably a BIG ASS STEAK!  That’s exactly what he got. 

His choice of sides?  If you go to the trouble of making a twice baked potato, he gets REALLY happy!  So I came up with a new version for him with spinach and feta and green onions…kind of a Greek take on the traditional stuffed potato....and he loved it!  What else to complete the meal?  Crisp grilled fresh asparagus with just a drizzle of lemon juice.  

Yet another birthday gone by, celebrated in his very favorite way.  He is happy as he can possibly be....okay, without winning the lottery. 

Whoops!  Except I forgot to mention that NO birthday dinner for Mark is complete without a BEER!  Happy Birthday, Marky-pooh!

Spinach & Feta Twice-Baked Stuffed Potatoes

Makes 4

• 4 baking potatoes, baked
• 1 package frozen chopped spinach, thawed, squeezed dry, dry, dry!
• 4 green onions, sliced thinly, well into the green
• 4 ounces feta cheese, crumbled
• 4 tablespoons heavy cream
• 4 tablespoons sour cream
• freshly ground black pepper, to taste - don't be stingy
• 1/2 teaspoon oregano
• Jane's Crazy Salt, to taste
• 1/2 teaspoon granulated garlic

 Cut a thin slice off the top off each potato, lengthwise.  Carefully scoop out the potato, leaving an 1/8" edge, into a bowl.  Fluff the potato in the bowl and break up well.  Add DRY spinach and onions - fluff again.
 

Add the cream, sour cream feta and seasonings.  Mix well and spoon back into shells.* 
 

Bake at 400 degrees until the tops are golden.

*There will be more filling than you can fit into the shells - put what's left into small buttered ramekins for another meal.

Old Fashioned Picnic Potato Salad - Like My Mom's Used to Be

Moms ALWAYS make the best potato salad, don't they?  In my Mom's case it was absolutely true.  Nobody could make potato salad they way she did - just the right balance of tart and sweet, salty and sour, smooth and tangy and creamy, not too much egg or mustard.  Balanced.  Every single picnic we went to her potato salad was the hit.  It was requested, demanded even! A picnic wasn't complete without Helen's potato salad!


The only one who sometimes had an issue with Mom's potato salad was Aunt Anna, who did NOT like onions!  And so every batch of potato salad had some taken out BEFORE the onions went in...just for Aunt Anna.  Well...except for this one time when we forgot and put the onions in first...oooops!  Knowing how disappointed Aunt Anna would be not to have her very own dish of that beautiful salad, we simply took of a little of the onion-laden potato salad into a small separate bowl.  We held our collective breath and waited.  

Aunt Anna proclaimed the potato salad delicious!  She never knew the difference.  Perhaps the years had dulled her sensitivity to the power of onion, perhaps it was the treat of her very own, very special bowl...we'll never know.  All we knew was she was delighted.  And so were we.

Old Fashioned Picnic Potato Salad - 

Like My Mom's Used to Be

Serves 8

• 8 baking potatoes
• 4 eggs

• 3/4 green pepper, diced
• 2 sticks celery, diced
• 1/2 red onion, diced fine

• 1 1/2 cups mayonnaise, Hellmans!
• 1/4 cup sugar
• 1/4 cup cider vinegar
• 3 tablespoons yellow mustard
• Jane's Crazy Salt, to taste
• 1 teaspoon celery seed (optional) - depends upon your crowd

Place potatoes into a pot big enough to hold them AND the eggs.  Cover with cold water and bring to a boil.  Reduce heat a little so it doesn't boil over, but keep it at a low boil.  Cook until potatoes can JUST be pierced easily with a knife.  Don't overcook!  Remove from heat and pour into a colander to cool slightly.
 

While the potatoes & eggs are cooling, Mix the diced veggies with about a teaspoon of the Crazy Salt and let sit to draw out the excess moisture for about 15 minutes.  Drain WELL.
 

While you're waiting for the moisture to come out of the veggies, mix the mayo, sugar, vinegar and mustard together well.  Set aside.
 

Peel and slice the potatoes into a large mixing bowl.  Peel the eggs.   Dice the eggs into the same mixing bowl.  Add the DRAINED veggies.  Pour most, not all, of the dressing over and mix lightly.  Taste, adjust seasoning with Crazy Salt and mix well again.  Add the rest of the dressing if it needs it....but you DON'T want a soupy potato salad.  

NOTE:  The hint above about salting and draining your veggies ahead of time?  Helps keep the potato salad from getting soupy...AGAIN with the soupy!

Apple, Bacon & Pecan Chicken Salad with Maple Pecan Vinaigette

The PLAN part of Dinner Plan-it came into play for this recipe! Grilling or BBQing in our house always means throwing on a little extra for later in the week.  Who doesn't love a quick meal that can be assembled at the last minute, doesn't look and feel like plain old leftovers and is absolutely delish?!  

That Spatchcocked Chicken that was posted recently?  Yep, part of the plan for this salad. Tuesday's dinner of fire-roasted poblano pepper burgers and corn on the cob were planned into the salad, too.  What luck!  I had an extra avocado from Poblano Burger Night, too.  The plan was coming together!

All that was needed was to saute the bacon and toast the pecans right in the same pan, arrange the salad, whisk up a quick and easy vinaigrette and dinner isn't just a plan, it's on the table quick as a wink.  Here's how to do it.

 Apple, Bacon & Pecan Chicken Salad 

with Maple Pecan Vinaigrette

Serves 2

• 2 cups spinach
• 2 cups romaine lettuce leaves, mixed red & green
• 1/2 cup pecans, whole
• 3 slices bacon, thick sliced, 12" across, fried crisp
• 1 Apple, Gala or other crisp & pretty one
• fresh lemon juice
• 6 tablespoons bleu cheese, crumbles
• 1 chicken breast, roasted, sliced across the grain
• 1/2 avocado, sliced
• 1 poblano pepper, roasted, blackened skin removed and seeded - sliced

• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons maple syrup, grade B - it has more flavor!
• 1/2 teaspoon granulated garlic
• freshly ground black pepper
• 1 teaspoon kosher salt

Saute bacon until crisp; remove with slotted spoon & drain.  Saute the pecans in the bacon fat.  Remove.
 
On two plates, arrange 1/2 the spinach & half the Romaine on each plate.  Top with apple slices in a sunburst.  Arrange slices of avocado and roasted poblano pepper alternately; squeeze lemon juice over both.  Arrange 1/2 the chicken slices around the salad.  Sprinkle with bacon & pecans.  Mound bleu cheese in the center and drizzle with the vinaigrette.
 
Vinaigrette:  Mix olive oil, balsamic, maple syrup, granulated garlic, pepper & salt.  Whisk well.


NOTE: You don't have to do an arranged salad...make it easier and chop the chicken, apples, veggies, etc. and mix lightly together.  Top lettuce and spinach with the mixture and drizzle with dressing.  Easy!


Instead of apple, try grilled peaches, pears, mango or even orange slices!

Preakness Vodka Lemon Stick Cocktail

Today is the running of the Preakness in Baltimore!  Some of our happiest moments were spent in Charm City enjoying the hot, humid weather, freak Nor’easter snow storms, crabs, corn, melons and proximity to Ocean City.  Glorious years! 

 

Baltimore traditions abound in the Spring.  May brings not only the second leg of the Triple Crown and the wildly original American Visionary Arts Museum Kinetic Sculpture Race (“amphibious, human powered works of art custom built for the race” that travel and race through the streets of Baltimore AND across the Harbor to the finish line), it also brings another iconic Baltimore tradition of the celebration of Spring – the Flower Mart.

Kinetic Sculpture Race - 2010

Every year since 1911, vendors have covered the Mt. Vernon area with hundreds (thousands?!) of flats and pots of flowers for mi’lady’s garden.  Back in the old days, it was THE spot for genteel city women to strut their lovely fashions (including some crazy hats!) while choosing just the right floral accents for the window boxes and planters in front of their very upscale row homes in that part of the city.   

 

While the ladies and their children strolled along the street choosing floral colors and textures, they often were spied sucking lemons through a peppermint stick.  Oh, don’t turn up your nose, these treats are a sweet, tart, minty treat called Lemon Sticks that are still favorites of kids and adults alike at Flower Mart.   

A couple of years ago, I brought out a bunch of these delightful little treats for the neighborhood kids …now they frequently come over to the deck to see if I might just have some Lemon Sticks hanging around.  LOL…Joe told me he LOVES that Baltimore food!  I've been known to make snowballs on the deck, too, for the kids....yet another Baltimore thing....the snowball machine was invented in Baltimore!

And so, I’ve created an adult drink that honors both the Preakness and the Flower Mart.  This is intended to be extra tart to balance out the sweet peppermint rim, so be SURE to rim the glass - otherwise, you'll miss the true taste of a classic Lemon Stick.  Why shouldn’t we adults enjoy a little Baltimore Spring treat of our very own?

Preakness Vodka Lemon Stick

• 2 oz. vodka
• 1 large, juicy lemon
• 2 oz. simple syrup
• 6 drops Fee Brothers Old Fashion Aromatic Bitters (or Angostura)
• 3 King Leo soft peppermint sticks (check Amazon for availability), crush 2 finely, leave the other whole for garnish*
• lemon slice for garnish
• ice 

Squeeze the lemon into a cocktail shaker, add the vodka, simple syrup and Bitters.  Add ice cubes 3/4 of the way up the glass, cap, shake until the tin frosts. 

Rub a cut lemon on the rim of a martini glass; dip rim into the crushed peppermint, covering the rim completely.
  

Strain the cocktail into the rimmed glass, garnish with a lemon slice, insert the peppermint stick into the glass and suck the cocktail through the peppermint stick.  It may take a couple of sucks to start the flow, but the wait and anticipation is part of the experience!  If you don't have the patience, just sip around the peppermint-ed rim...same effect!

*Soft peppermint sticks are a touchy breed.  Too soft and the peppermint stick simply melts into the lemon, too hard and there is no way, no matter how hard you suck, that you are going to get any juice through that thing.  You'll strain your cheeks first!  King Leo makes the perfect stick.  It isn't easy to find in stock, so when you spot it on Amazon, BUY IT THEN!  Even put your name on the list to be notified when they're available.  I do....and I just got my summer order!

Lemony Greek Potato Salad with Feta and Kalamata Olives

Just what was that sexy side dish alongside the Spatchcocked Lemon Rosemary Grilled Chicken in the last Dinner Plan-it post?  Why it was a Greek Potato Salad loaded with chunks of creamy, salty feta, bejeweled with beautiful black kalamata olives, drizzled with extra virgin olive oil, brightened with fresh lemon juice and a dash of perky red wine vinegar, mellowed out with a smooth garlic paste.  

This is one nice alternative to traditional potato salad that's NOT mayo based!  

Here's the recipe:

Lemony Greek Potato Salad with Feta and Kalamata Olives

• 3 pounds red potatoes, small ones, halved and sliced crosswise
• 1/2 cup Kalamata olives, slivered
• 3 garlic cloves, unpeeled*
• 1 teaspoon oregano
• 1 large lemon, juiced
• 2 tablespoons red wine vinegar
• 1/2 cup olive oil
• 1/2 pound feta cheese, crumbled
• 1/2 cup parsley, chopped
• salt and pepper, to taste

Cook potatoes with the unpeeled garlic until tender.  Cube the potatoes, set the garlic aside.  Squeeze the garlic from the skins and mash with a fork; set aside.  Combine potatoes with olives and feta in a large bowl. 
 

Mix garlic paste with oregano, vinegar, lemon juice and olive oil; whisk. 
 

Toss potato mixture with the dressing, parsley, salt and pepper.

*Did you notice the technique for making the garlic paste?  When you don't have time to roast garlic, this is an easy way to mellow out raw garlic...not as roasty toasty, but works very well in this and other recipes!

Spatchcocked Lemon, Rosemary & Garlic Grilled Chicken

Yesterday I performed my very first spatchcock…on a chicken, of course.  Yes, it’s a real word and technique. No, it isn’t illegal.  And yes, the results are amazingly tender, succulent and delicious once the chicken has been properly cut, flattened, marinated and slowly, slowly grilled.  Under bricks.  Wrapped in foil.  What makes this chicken different from any other grilled chicken is hard to describe, but different it is!  Why?

First, instead of a great big roaster, like I would use for a beer can chicken cooked whole and uncut, I use a small fryer.  A younger, smaller bird equals a more tender finished product!  

Second, possibly it’s the spatchcocking itself.  As a result of being split in half down the back while remaining attached at the breastbone, the chicken can be opened up like a book allowing you to grill it flat.  Sure, you grill individual parts that way – breasts, legs, thighs, but something about the entire chicken being in one large piece more efficiently keeps in the moisture.  Yep, more moisture equals a juicier chicken. 

Third, the marinade adds even more moisture and tenderizes the chicken even further with the acid in the lemon.  I used olive oil, fresh lemon, lots of garlic and fresh rosemary – classic! 

Fourth, the grilling technique of cooking over indirect heat at the lowest possible temp, skin side down to start with and flattened down firmly with the weight of foil covered bricks created a crisp skin that simultaneously nearly melted into the meat of the chicken.  It was gorgeous!  Picture perfect – check the pic!  And perfectly delicious. 

Spatchcocking itself is fairly easy –  directions are in the recipe below, but you can Google “spatchcock” for very detailed directions and even some videos.    

Don’t sweat attempting your very first, very own spatchcocking….its easy to do with a good sharp knife and a little pressure.  Pretty soon you'll have the procedure down and you'll be spatchcocking all over the place!  You'll be giving advice to friends on the glories of spatchcockery!  You'll be proselytizing about your spatchcock technique to anyone and everyone who will listen!  

Here's the recipe:

Spatchcocked Lemon, Rosemary & Garlic Grilled Chicken

• 1 small chicken, fryer type - tenderer and juicier

Marinade: 

• 1 large lemon, 2 if not LARGE, juiced
• 1/2 cup olive oil
• 6 cloves garlic, peeled and smashed
• 2 fresh rosemary sprigs, about 6-8" long or the equivalent length, leaves pulled off stems and chopped

• kosher salt
• freshly ground black pepper

• 2 heavy bricks - new, clean and wrapped neatly and completely in aluminum foil

After the backbone has been removed.

Spatchcock the chicken.  Okay, that means to turn the chicken breast side down, take a very sharp knife and cut along BOTH sides of the backbone, one at a time, from top to bottom to remove the backbone.  Go in knife tip first and lower the blade along the way.  Reinsert the knife if necessary.  Once the backbone is out, open the chicken and lay it flat open side down.  Press firmly with the heel of your hand all along the skin side of the breast to flatten as much as possible.


Mix all the marinade ingredients in a large zip top bag.  When well mixed, gently put the chicken into the bag, open the chicken out flat in the bag, squeeze ALL the air out and using your fingers, smoosh the marinade all around the chicken evenly.  Refrigerate at least 4 hours or you can start this the night before.
 

Heat the grill, using the lowest setting possible.  Remove the chicken from the marinade and let the excess marinade drip off.  Salt and pepper the skin side of the chicken liberally. 
 

On the grill, under the bricks!

Lay the chicken on the grill over INDIRECT heat.  Lay the foil-wrapped bricks on top of each side of the chicken, pressing the chicken flat.  Close the grill top and let 'er rip.  Gently, of course. 

Check the chicken often to be sure it's cooking and browning evenly, turning as necessary.  If the flames flare up, have a squirt bottle of water ready to put out the flames.
 

It will take 1 1/2 - 2 hours, more or less, to cook the chicken completely.  Once the skin has browned and crisped, turn it over to cook it through on the other side; then finish off last by turning it over to the skin side again to give the skin one last crisping. 
 

Carefully move to a serving plate and serve!

Marti's Shaved Fennel with Parm

Oopphhhh...I've been down for the count the last few days.  Writing, blogging and the accompanying stuff that precedes and follows up were simply beyond my capabilities this week.  Oh, what I would have given for a great big bowl of homemade chicken noodle soup!  

Alas, even soup making was too much...just think, it would have humidified the whole house with that beautiful chicken-y perfume!  Such a practical comfort food!  When you're under the weather, do you imagine Mom's chicken soup?  My mom's chicken noodle soup came out of the Campbell's can!  I wouldn't have minded opening a can, but this darn gluten issue prevented that.

Comfort food might have been just what my heart was craving, but the body simply couldn't manage it. And so my brain started working down it's mental list of alternate comfort foods that weren't a pain to make. 

As I thought, I kept returning to the recent Food with Friends weekend in Annapolis, remembering good times and all the good food...and I kept going back to Marti's Shaved Fennel with Parm.  That would be so good again.  It would comfort me, take my tastebuds, at least, back to a little reality of the sweet memory.  Not only that, I had fennel AND parm and it was a snap to make.  Hence, a brand new dish was added to my lexicon of personal comfort foods. Chicken soup begone!  There's a new comfort food in town!

Marti's Shaved Fennel with Parm

• 2 fennel bulbs, fronds removed & reserved, root end sliced off, sliced VERY thinly
• 1/2 lemon, juiced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1/3 cup parmesan cheese, the good stuff, the REAL Parmigiano-Reggiano

Scatter the fennel evenly over the bottom of a shallow baking dish.  Squeeze the lemon half over the top, distribute the minced garlic evenly over the top.
 

Using a veggie peeler or microplane, generously shave the parm over the top in curls. The amount in the recipe above is a suggestion, not a rule...splurge!
 

Place into a preheated 375 degree oven and bake 30 to 45 minutes or until tender and beautifully browned.  Garnish with a few reserved fennel fronds.

NOTE: Save those fronds to make a simple syrup for cocktails or to add into a salad.  Both are wonderful.

NOTE 2:  This is my interpretation of Marti's dish...hope I've done it justice, Marti!

Marti's Parm-crusted fennel "before" (in the foreground), my version "after" above.

Cinco D'erby

Question.  What cocktail will you serve tomorrow when Cinco de Mayo and the Kentucky Derby hit on the very same day?  

Answer.  Why not go the fusion route and make a perfect combination of both the classic Derby Mint Julep and the classic Mexican Margarita?  I did.  And I'm calling it a Cinco D'erby!

I started by using tequila instead of bourbon, keeping the fragrant green mint leaves, adding some fresh lime juice and a splash of Triple Sec and then muddling in a couple of jalapeno slices along with a little simple syrup.  One sip and you'll want to decorate your sombrero with a few raucously colorful flowers while cheering your favorite horse with a hearty OLÉ!   

Cinco D'erby

Makes 2 

• a big handful of mint leaves, reserve 2 pretty stems with pretty tops
• 3 oz. simple syrup
• 6 oz. silver tequila
• 2 limes, juiced
• 4 thin slices of jalapeno
• club soda

Muddle mint leaves and jalapeno slices in the bottom of a cocktail shaker with the simple syrup.  Add tequila and lime juice; add ice nearly to the top of the tin, cap tightly and shake until the tin is nicely frosted.  

Add crushed ice to 2 tall glasses, strain the cocktail into the glasses and top with club soda.  Stir gently.

Garnish each glass with a stemmed mint sprig.  Oh....before you tuck that sprig into the glass, lay the sprig on one hand, slap the sprig with your other hand.  This is called spanking the mint.  Kind of naughty, yes?  And fun.  The purpose to to release the mint fragrance!  

If you like your drink a little sweeter, add more syrup.  If you like it tarter, add more lime.  If you like it spicier, add more jalapeno.  If you...you get the idea...adjust it to YOUR preference!  

All American Shish-Ka-Bob!

One quick recipe for one quick weekday meal...and then there are big plans for the leftover roasted corn on Saturday!  Yep, planning ahead for Cinco de Mayo!

All American Shish-Ka-Bob

• 1/2 lb smoked sausage, cut into 1 1/2" pieces
• 6 small red potatoes, sliced in half and pre-roasted in the oven to almost done
• 1 zucchini, cut into 1 1/2" pieces
• 1 large onion, cut into wedges, separated into layers with 2-3 layers in each wedge
• 1 red bell pepper, cut into large squares 
• bottled BBQ sauce - your favorite

Thread alternate pieces of sausage, onion, pepper, potato and zucchini on metal skewers.  If you use wooden skewers, be sure to soak them in water at least an hour before threading.

Put the skewers onto a hot grill and turn frequently to keep from burning while basting frequently with the BBQ sauce.  That's it!

NOTE:  The corn is roasted right alongside the skewers....and I have plans for the leftover corn!  In fact, the leftover meat & veggies make a really good hopple popple with eggs for an easy dinner or breakfast!

Food With Friends

There are moments and times in our lives that are positively packed with magic. Where you are is a factor, but people are the wand that makes the ordinary extraordinary.  Take last weekend. Marti and I set off together for a day-long Saturday escapade in Annapolis.  I might mention here that Marti and I enjoy a friendship that spans decades and is based in food and fun…and our roots of Pittsburgh. We were off for a day of cooking with friends we had never met.  What?  Here’s how it happened. 

Donna, who lives in Annapolis, saw a post I made on the Food Network FB page and invited me to be her FB friend.  Am I ever glad I accepted that invitation…it was an invitation to a group of online friends who are amazingly talented and funny as hell who are fellow food adventurers.   This group consists of chefs, pastry chefs, food bloggers, avid cooks and people who are just fans of good food from all over the country and all over the world.  The core group lives in Maryland which is how Marti and I ended up in Annapolis for one of the group’s regular cooking get-togethers. 

An early start to have brunch before hitting Donna’s wasn’t well planned at all.  In our haste to start the fun, we got there way too early for brunch - no brunch spots were open yet, but Chick & Ruth’s Delly was open for breakfast. 

Chick & Ruth’s is a famous spot in “Naptown” and one of my favorite lunch places from the days we lived in Maryland.  They have the BEST corned beef!  So Chick & Ruth’s it was for breakfast.  We were lucky to be taken to a table overlooking the back of the counter where we could watch the cooks.  Awesome!  They couldn’t have made 2 foodies happier! Or could they....

We picked up our menus just as we saw the owner pick up a microphone.  He announced that it has been Chick & Ruth’s tradition every morning to honor those who have fought for our country’s freedom by reciting the Pledge of Allegiance and asked everyone to rise and join him in the Pledge.  As you see in the photo, a large American flag hangs from the ceiling.  It brought tears to my eyes and a lump to my throat to see and hear every person rise and every voice join together to honor our country and our heroes.  Serendipity brought Marti and I at that moment to that place to experience that magic.  Teddy, the owner, and I shared a hug before heading out when I told him how deeply the Pledge had touched me and my appreciation. The story doesn’t end there.

Our view of the flag and the floor at Chick & Ruth's.

A while later Marti and I arrived at Donna’s excited to meet friends that up to this point, I had only chatted and laughed with online.  After hugs and smiles and chatter at finally meeting in person, I shared the Chick & Ruth’s moment with Donna.  She smiled.  She said to tell the story to Iris when she gets there.  I did.  Iris is Teddy’s sister and the daughter of Chick and Ruth!  Magic moments.

The rest of the day continued with just such moments.  Marti and Donna, who had never met, lived in adjacent buildings in Columbia at the same time.  Neighbors who had never met back then, but were destined to meet…just decades later.  Just as Marti and I lived in Pittsburgh at the same time as children, but didn’t meet until the time was destined.  Timing, and magic, is everything.

What would my advice be to fall into your own magic moments?  Take a chance.  Open your heart and mind to all the adventure, all the friendships and all the magic that is out there.  Look for the magic in every moment.  It is everywhere. 

Oh, what does the tzatziki photo have to do with the day?  That's what I contributed to the day of international cooking (the tzatziki recipe was posted here recently - check it out) - and I made the mochaccino Chex mix that I posted in December, too.  Those and cocktails to coordinate with some of the cuisines.  

Ouzo lemon shots went with the Greek dishes of the day.  Donna grilled a boneless spinach-stuffed leg of lamb on the grill - succulent!  Cat made galatabourekos (forgive me if I misspell any of these dishes!), tiropita, spanakopita, honey BACON donuts(!) and a fabulous Italian rum cake filled with both chocolate and vanilla cream, frosted with whipped cream and dusted with a praline crumble for Tommy's birthday (Donna's sweet husband - although apparently, "we can't handle the truth!" lol)  
 

My Tzatziki with all the dippers.

Bonnie and Brian making the Dim Sum.  Tedious, but worth it!

Marti's Roasted Tomatoes and Parm-crusted fennel.

Cat with the bottle of Pink Cat wine that Brian brought!

At one point there was to be Caribbean food so I created a mango hibiscus and ginger daiquiri...but there was no jerk (chicken) after all.  Somehow, nobody minded drinking the daiquiris!  Imagine that.  

Brian, who drove from Virginia for the event, made a myriad of Asian dishes.  Dim sum, fried rice, Asian meatballs, shrimp chips...for starters...so I made a matcha (finely ground Japanese green tea), Buddha's Hand infused vodka, St. Germaine, ginger simple syrup and lemon cocktail.  It's a vile green, but delicious and refreshing. I'll be posting the cocktails recipes sometime soon.  Speaking of green, Wendy brought a lovely green Indian palak paneer...also known as "drek"...lol.  

There were too many dishes to count or mention, just let it be known that Donna (she of the incredible heart and soul...not to mention, humor!), Leslie (who makes me laugh and smile), Carole (it's all about Carole....and rightfully so, sweetie!), Bonnie (whom I will forever picture grinning from ear to ear and dancing!), Brian (the man and his harem), Cat (the fabulous!  I have so much to learn from you...), Tina (such racy stories! thank God), Elva (sweet, smiling Elva), Kerry (gorgeous, talented designer with some Kerry/Donna stories to tell!), Iris (kind, adorable and efficient scribe that she is!), Wendy (I'll never forget that toast!)...if I've forgotten anyone, it's because of this aging brain....and maybe the cocktails? Forgive me.

Food With Friends....thanks for the magic.

Our magical dining view of the Severn at Donna and Tommy's.

Orange Ginger Beer Can Chicken on the Smoker

 

Beer can chicken is one of the delights of grilling and smoking season in my opinion.  No fussing.  Set it on the grill or the smoker and let 'er rip, a couple of hours later....golden, tender, juicy, flavorful, succulent chicken awaits.  It couldn't be easier.  And isn't he cute as the dickens?! 

Okay.  I lied about that "no fussing" bit above.  Yeah, there's a bit of prep involved....clean the chicken, make the paste and the baste, give it a little spicy paste massage...but once you get it on the smoker?  Sit back, relax, enjoy a beer or 2 or 3...it smokes for a long time! The prep time is worth it!

We've done a lot of variations over the years, but never an Asian version - well, we have now!  This little beauty may be the best of our efforts to date!  I just wish there were some way to send the spicy orange scent of this chicken your way!  Smoky sweet orange, salty tamari, zingy, zippy ginger and garlic in the marinade that we've emphasized with a glaze of the same flavors....sweetened and thickened with orange marmalade!  Mmmmmmm........ 

What am I serving alongside this little cutie?  Cold sesame noodles and simple buttered snow peas.  Look for the noodle recipe next!

Orange Ginger Beer Can Chicken on the Smoker

• 1 roasting chicken, a nice big one!

Rub/paste:

• 1 orange, zested and juiced (reserve juice)
• ginger root, 2" piece, peeled and grated
• 4 cloves garlic, minced or pressed
• 1 teaspoon dark sesame oil
• 2 teaspoons honey, dark honey if you can find it
• 1 teaspoon Penzey's Bankok Blend spice*
• 1 tablespoon tamari soy sauce, wheat-free to make this gluten-free or soy sauce if gluten isn't an issue
• 1 tablespoon sake (or white wine)

Glaze/Baste:

• orange juice (reserved from the orange above)
• 1/4 cup sake (or white wine)
• 1/2 cup orange marmalade
• 2 tablespoons tamari soy sauce (see note about tamari above)
• 1 teaspoon granulated garlic
• 1/4 teaspoon dark sesame oil
• 1/4 teaspoon ginger

• 1 can ginger ale

Rinse whole chicken, remove giblets and all the stuff inside (I throw it out, if you use it for something, go ahead!), remove all the fat around the neck.  Pat dry.
 
Combine the rub ingredients: zest, ginger, garlic, sesame oil, honey, spice, tamari and sake. Mix well into a paste; set 1 T. aside.  

Run your fingers between the skin and the flesh of the chicken breast and distribute 1/4 of the paste completely over that side of the breast.  Repeat on the other side of the breast with another 1/4 of the paste. Massage the paste all around from the outside, working the paste into all areas. 

Paste rubbed between breast and skin.

Make a small slit at the top of one leg (see pic) just about 1" long.  Insert one finger and separate the skin from the leg - do this gently.  Using the same slit, run your finger between the skin and the thigh, loosening skin completely.  Using your finger, work 1/4 of the remaining paste between the skin and leg, then another 1/4 between the skin and thigh.  Repeat on other leg and thigh.  Massage the paste all around from the outside, working the paste into all areas.  

Cutting slit at leg to insert paste.

Now let the chicken chill out in the fridge for about 4 hours.
 
For the baste, combine the orange juice, sake, marmalade, tamari, granulated garlic, sesame oil and ginger.  Mix well, set aside.
 
When you're ready to start cooking, prepare smoker as you normally would - we used applewood for this.  While the smoker is getting to temp, pour out all but 1/2 of the gingerale - drink it if you want or save it for something else - and gently work the butt of the chicken over the can.  Bend the wing tips back and tuck them under to keep them from burning.
 
Once the smoker is up to temp (225-250 degrees) put the chicken on the smoker and move his little legs forward to balance him upright - like he's standing up and dancing!  We used to do it this way, but bought ourselves a beer can chicken holder.  It's just sturdy wire with a base that the can is inserted into - holds the can and the chicken steady! Without the holder we did just fine for years, so if you don't want to make the investment, it isn't necessary. 
 
Cover the smoker and let the chicken go for about an hour.  Remove the lid and baste the chicken with the sauce.  Do this about 3 times over the course of the smoking. 
 
The time to smoke will vary with everyone - the type of smoker you use, the size of the chicken, how hot you're smoking...it all depends.  Use a meat thermometer to be accurate about when the chicken is done.  An internal temperature of 180 degrees is what you're looking for - the leg should move easily and loosely in the joint.
 
Serve!

NOTE:  If you don't have Bankok Blend, use pinches of ancho chile, lemon pepper seasoning, red pepper flakes, basil and cilantro - all dried and mix well and there you have it!

Cold Sesame Noodles

Cold Sesame Noodles

• 1 pound spaghetti - gluten-free to make this GF (preferably BiAglut - you'll never know it's GF!!!)
• 1 tablespoons peanut oil
• 1/3 cup sesame seeds
• 6 tablespoons soy sauce - wheat-free tamari to make this GF
• 6 tablespoons tahini (sesame seed paste)
• 1/4 cup sugar
• 3 tablespoons rice wine vinegar
• 3 tablespoons dry white wine
• 1 1/2 teaspoons garlic, minced
• 1/2 teaspoon ginger
• red pepper flakes
• shredded lettuce
• shredded carrot
• sliced green onions

Cook noodles according to package, drain well, transfer to large bowl and toss well with oil.  Set aside.
 

Toast sesame seeds in heavy small skillet until light brown stirring constantly!  Put in food processor or blender with next 9 ingredients and process until smooth.  Mix sauce well with noodles and refrigerate.

At serving time, bring noodles to room temp.  Arrange lettuce on large serving platter, mound noodles in center and top with shredded carrots and green onions.

NOTE:  This makes a nice main dish if you add some sliced or shredded chicken breast or steamed, peeled shrimp to the noodles!

Navy Bean Soup

The Easter ham is but a sweet (and salty) memory....but, you know, all good things must come to an end.  Or  must they?????  There's potential here...just about anything is possible...get ready folks, yet another recipe with a hambone comin' at ya! 


If you've been following Dinner Plan-it, you know I treasure those last ham-y bits awaiting their transformation into something possibly even better than the original joint of meat.You've seen recipes here on Dinner Plan-it for Ham & Green Beans  (Mieke and I made that together over Christmas) and for Black Bean Soup - made that one recently, too.  (If you don't have those recipes, check the right hand side of the blog and click on "ham."  Those recipes will pop right up!)  Now it's time for (drumroll, please) Navy Bean Soup!  
 
Navy Bean Soup is a classic.  Even the U. S. Senate has a bean soup that's famous....so popular in the Senate restaurant that it's served every single day....has been since the early 1900's.  Hmmm, that might explain a lot of the hot air around there.  I haven't been making mine quite that long, only since the 60's.  

The Senate version is pretty simple - beans,onion, water, ham, butter, salt and pepper. Mine packs a lot more flavor...well, in my humble, non-governmental opinion, anyway.  The hambone simmers for a couple of hours with lots of leafy-topped celery, onions, garlic and LOTS of carrots.  Tomatoes add even more flavor and color.  It isn't just protein packed ham and beans in that big old soup pot in my kitchen, this soup is packed with lots of vitamins and minerals and fiber, too by golly!  
 
Give it a try and see what you think!

Navy Bean Soup

• 1 ham bone, with lots of meat on it
• 2 large onions, chopped
• 4 stalks celery, with lots of leaves, chopped
• 1 pound carrots, peeled and chopped finely
• 1 pound navy beans, soaked overnight and drained
• 4 large cloves garlic, minced
• 1 can tomatoes
• water
• Jane's Crazy Salt, to taste
• freshly ground black pepper, to taste
• hot sauce - optional (I like Cholula Chile Garlic!)

In a large soup pot, cover hambone with water, add onions, celery and garlic.  Cover pot with lid, bring the water to a boil, lower to medium and simmer the soup for about an hour.  Add the beans, carrots and tomatoes, return to a simmer and cook until the ham is falling off the bone.
 
Remove the bone, cut the ham into bite sized pieces, if necessary.  Adjust the seasonings with Crazy Salt and pepper and continue simmering until the veggies and beans are soft and creamy.



Add hot sauce, if desired (and I desire!).  Serve!

Shishkabobs with Asian Honey Ginger Marinade

A simple marinade for a simple meal...dinner on a skewer! Meat and veggies all in one spot, done all at one time and every bit of it absolutely, delicious and divine.  

No need to go into a lot of verbiage to describe this meal.  The marinade is sweet and tangy...perfect with chunks of crusted tender beef and sweetly charred veggies.  A little time over the flames and dinner is ready!  All you need is a salad and maybe a nice rice dish.  Make it simple!

 

Shishkabobs with Asian Honey Ginger Marinade

 

• 1/3 cup olive oil
• 1/4 cup soy sauce (use wheat-free tamari to make this gluten-free)
• 1/4 cup honey
• 2 tablespoons red wine vinegar
• 2 green onions, sliced
• 1 1/2 teaspoons ground ginger

• 2 pounds large beef cubes, sirloin or your favorite steak
• 1 red pepper, large squares
• 1 orange pepper, large squares
• 1 purple onion, large wedges
• 8 tiny heads bok choy
• 2 small zucchini

Mix marinade ingredients together and marinate beef cubes overnight or at least for several hours.

Using metal skewers (or bamboo skewers that have soaked in water for at least an hour), thread beef and veggies alternately (and decoratively!) on the skewers.  Grill as you like them.

Lamburger Sliders with Spinach & Feta

Spring.  Warm breezes, sunshine, the smell of freshly cut grass drifting across the yard, perky daffodils, swaying tulips and lamb.  Some of my favorite springtime delights, for sure.  The bouquet of lamb grilling on the barbecue grill?  That one may trump all the other spring sensory experiences hands down!

Lamb is one of those meats we serve rarely in this house - I don't mean "rare" as in medium or well-done, I mean not often.  Why?  It's expensive!  To buy a leg of lamb for just the two of us seems pretty foolish...and the kids don't care for it so just the two of us it is.  But lamb burgers fit the bill as far as cost AND not having to eat it for the entire next week in order to finish it up.

Sweet, slightly gamey ground lamb mixed with garlic, spinach and feta, grilled to perfection, tucked into warm pita and dipped into cool and refreshing tzatziki is a lovely meal to enjoy on a warm spring evening on the deck!

Lamburger Sliders with Spinach & Feta

Serves 2

• 3/4 pound ground lamb
• 1 cup fresh spinach, chopped
• 1 large garlic clove, minced finely
• 1/4 cup feta cheese
• 1 teaspoon kosher salt
• freshly ground black pepper, to taste

• 2 pita bread rounds - Gluten-free to make these GF (see note)
• spinach
• red onion, sliced thinly

    

Mix lamb, chopped spinach, garlic, feta, salt and pepper thoroughly, but lightly.  Form into 4 patties.
 

Grill over flames to get that gorgeous carmelization!
 

Put two sliders into a pita with red onion and fresh spinach.  Serve with tzatziki on the side for dipping!

NOTE:  Soergel's in Wexford carries Heaven Mills gluten-free pita that is out of this world!  If you can't get to Soergel's, be sure to look for it wherever you buy your GF products.  Eden's in Mt. Lebanon carries it, too.    


NOTE 2:  See tzatziki recipe below.
   

Tzatziki

Tzatziki

• 1 seedless English cucumber, grated (if you use regular cucumbers, be sure to peel the cucumber and scrape the seeds out before grating - regular cucumbers are waxed)
• 2 cups plain low-fat yogurt (I use Fage 0% fat Greek yogurt)
• 1 tablespoon olive oil 
• 3/4 tablespoon red wine vinegar
• Jane's Crazy Salt, to taste
• fresh ground black pepper, to taste
• 1/2 teaspoon fresh mint leaves
• 1 small clove garlic, minced

Put the grated cucumber into a sieve and sprinkle with a little salt.  Let the cucumber drain for 1/2 an hour over a bowl.  Press the cucumber against the sieve to get all the rest of the liquid out.  Then proceed with the recipe.

Blend all ingredients together and chill for an hour.
 

To serve:  On large platter, surround bowl of Tzatziki with cherry tomatoes, cubes of feta cheese, Calamata olives, pickled hot peppers and wedges of pita bread.  You can dip the pita itself or tuck cheese, tomatoes, etc. into the bread before dipping!  

NOTE:  Soergel's in Wexford carries Heaven Mills gluten-free pita that is out of this world!  If you can't get to Soergel's, be sure to look for it wherever you buy your GF products.  Eden's in Mt. Lebanon carries it, too.