Sass & Veracity

Chocolate Valentino Cake with Strawberry Banana Ice Cream

As the morning unfolds on this the day of the February Daring Baker's reveal, I'm proud to say I finished my challenge a few weeks ago, which could imply that this post was written and ready to auto publish at midnight.  But no.  I guess that with respect to me, it is possible to be too organized.  Best laid plans, right?

So here I am on my oldest son's thirtieth birthday (shhhhh.....) writing about chocolate cake and strawberry banana ice cream, which, now that I think of it is incredibly appropriate since the chocolate cake I'm thinking of is flourless and my son's food allergies and celiac's issues make it a perfect birthday cake.  Unfortunately, he's not supposed to eat dairy products, either, so the ice cream is a rude accompaniment, packed full of heavy cream and milk. But he doesn't care at this point, and a mother can't exactly tell her thirty-year-old how to live his life. Actually, she can, but I wouldn't be that mother, choosing instead to enjoy my son's company whenever I can and hoping that some day, he'll take his health issues seriously.

This February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef who have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

Clearly I chose to have some fun with my ice cream.  I couldn't resist the idea of coming up with flavors that remind me of a banana split.

Mama Mia! Greek Night In

There's a Greek bistro not too far from where I live called Apollonia.  It rates as one of the casual places I've enjoyed locally whose food has had me thinking about it long after I've eaten there.  Maybe it's because I don't eat Greek food very often, and so my weary taste buds long for something unique.  Or, it could be that the food is just plain delicious.

Valentine's week (and I have to call it that since my husband treated me to days of lovely surprises) one of my gifts was dinner at Apollonia.  Ohhh, the hummos and the dolmathakia.  The spanakopita and tyropita.  The souvlaki.

Sheer heaven.

Clearly, there was a Greek dinner in the works for us at home after this, and I decided that since the Academy Awards was rapidly approaching, I'd spend the day in the kitchen cooking and watching what my husband calls my "pre-game show" of all things Oscars:  gowns and botox lips, padded rumps and tatooed eyeliner.  You've got to love Hollywood at least once a year.

No sooner had I begun the prepping than my oldest son called to ask what we were doing.
"Watching the Oscars and eating Greek food.  Why?"  I asked.
"Because I'm coming over," he told me and with a quick "See Yah," he hung up leaving me with my list of what to chop when and Mama Mia running through my mind.  Not the movie -- the song.  Well, actually, both.

The connection?  My son is a huge ABBA fan and my husband and I are pretty sappy over the movie, too.  I know.  You can think what you will, but since I was actually around when ABBA's songs routinely blasted from my car radio, I can be sappy about them if I want.  Besides, who can resist the amazing cerulean water in the film and seriously hunky Pierce Brosnan belting out, "So when you're near me, darling can't you hear me...SOS...The love you gave me nothing else can save me SOS!" to an I want to look like that when I'm 60 Meryl Streep.

Ahhhh....

I see a Greek island vacation in my future. 

But in the meantime, I'll settle for homemade hummus, Briami, and Chicken Souvlaki from Peter of Kalofagas.  With ABBA, of course, and this does involve a bit of dancing barefoot without warning.

I've been singing ABBA tunes all day every day for weeks.  In the car, at the grocery store...

Mama Mia.  Here we go again...

I just need a sailboat.

Chunky Chocolate and Walnut Cookies

I try not to post sweets two days in a row.  I know it's not like there's a rule somewhere that I should be following, so it must have happened without my realizing it.  In much the same way that sweets are savored when they're available around here, I plan when they'll be posted as well, hoping to break the stream of savory recipes I always have ready and waiting. Well, it sounds good, anyway.  In my next life, I'll be Martha.  Okay, so maybe not.

It's not like you can gain weight looking at photos, right?  They show up on the computer screen and look great, but looking isn't synonymous with ingesting or digesting. Jumping up to grab a snack bar, more of this or a little of that after drooling over aforementioned food on your computer screen does not count in this particular situation.

If you're my youngest son, evidently, you don't gain weight actually eating cookies, either, and I must confess; I've been trying to fatten him up. With half a year until his 17th birthday, he's just over six feet and weighs in at a willowy 146. I know it's all about HGH, and I had my opportunity to bask in the glow of eating and not gaining decades ago, but clearly that time has passed.

Evidently, he's inherited both my husband's and my skinny genes.  Goodness knows we're no longer using them.  And that would be genes -- not jeans -- because he's not one for skinny jeans.  Instead, when shopping for pants, we have to decide just how small the hip size can be to maintain some modicum of bagginess he prefers, and a belt takes care of the rest.

What does this have to do with food, you ask?  Cookies.  It's about cookies.  And this week, Chunky Chocolate Walnut Cookies, to be specific.  Yes, it's Week Three, and I'm still making cookies for my boy.  I think it's because it's a helluva lot easier than committing to exercise regularly even though I've been sort of trying to maybe think about possibly getting off my rump to do that, too.  I logged about 10 miles walking last week.  Not bad, right? 

Does it count that when I got home from my 4-mile walk yesterday, the first thing I did was reach into the bag of cookies I'd made for my son last week?  I only had one.  Truly.  I did.

They're rich, they're chocolatey, and if you're me, then your tastebuds sing when you bite into a piece of walnut, too. No pecans in these babies.  They're light and soft and have given me pause about milk chocolate since I'm a devout fan of dark chocolate.  Did I mention the chunks are dark?

Mmmm....

Chocolate Chip Peanutbutter Chewies or Vote Pimpin' Cookies

I know.  You've already been to the Well Fed Network.  You've scanned the five contendahs in the Best Food Blog: Humor category and you immediately see me.  And then you think, "Wait.  What in hell is she doing there?" and I'd say, "Exactly."

Because there's a pretty famous person on that list.  Okay, so even he isn't winning.  But still. 

I'm thinking I can bribe you with cookies -- especially because I'm behind on that semi-sort of kinda resolution thing I never really made but have found myself roped in to.  Just because you haven't seen a cookie here in more than a week doesn't mean I've given up. Oh no.  I'm ready and have cookies waiting in the wings.

I can tell you already, though, that making cookies for my kid's lunch isn't saving me any money.  The routine goes somethink like this:  It's Sunday evening (which means last minute, right?) and I think about what ye ol' larder holds, peruse the unruly contents, then flip open the big cookie book and desperately look for a recipe that doesn't need butter.  I'm exaggerating a bit, but it has happened, and yes, there are cookie recipes that don't include butter.  Can you even imagine?  Totally sacriligious if you ask me.

If I choose the recipe first and then go to the store to shop for the ingredients, I come home with enough groceries to feed half the neighborhood.  This is not cheap. There will never be a day when I "run" to the store only for a pound of butter.  I mean, come on -- the grocery store is a far too glittery place. So lunch cookies end up costing a bundle and I might as well get back to purchasing Little Debbies for his lunch.

So I bring you cookies today -- cookies made without a trip to the grocery store.  Cookies that didn't cost me an arm and a leg.  Cookies I'm willing to share to squeeze votes from you, your mailman, your UPS driver, and your distant relatives.

Deal?

Spicy Game Day Chili Beans

Having been a resident of San Diego for so many years, it's impossible not to get caught up in our Chargers even though there always seems to be just as many fans in the stadium for the opposing team as there are Chargers fans.  Lots of people who grew up elsewhere find their way here because of the weather and they rarely leave, but manage to hang on to their old teams enough to drive the rest of us crazy.  Inevitably, a comment is shouted about something to the effect of, "If you're loving your blinking bleebs so much, then why don't you go back to where you came from..." when the visitors are winning, and their San Diego fans are loudly proclaiming their superiority on the field.  Ah, the joys of being sports fans!

Being married to the most intense sports fan you'd ever imagine has helped me understand more about football than I'd have ever known otherwise.  Unfortunately, he's more of a cup-half-empty guy when it comes to sports, and suffers from knowing way too much -- using all the statistics he naturally holds in his brain to calculate possibilities for their athletic demise.   It's a sight to behold, watching his intensity each week, often standing in front of the television with his arms crossed instead of slouched in a chair with a beer.

He's not much of a beer guy.  He likes Coke -- and hot tea.

But he'll be at the game today, so I'll be home with our 16-year-old, cheering for our team with my usual it's not over 'till the fat lady sings attitude when it comes to our Chargers.  And no....I'm not planning on being the singing fat lady.

To spice things up a bit, I happen to have a bet going with a foodie friend Peter over at Kalofagas regarding the outcome of this game today.  His pick is Indy, and I'm saying no way on that one.  The Chargers are going all the way.  They're so due.  Over due.  Peter and I have agreed that should out team lose, we must admit our defeat, worship the winning team, and celebrate the winning city.  I sure hope he's studying about San Diego right now, because he's going to have a lot to write about. 

But now for some real spice.

How about a big ol' pot o' chili for the game?

 

Daring Bakers: Lavash Crackers and Nopales Salsa

Today is quite different than the past many months that I've posted.  Today marks one of the very few times that I've baked a recipe for the Daring Bakers that isn't classified as a sweet.  And even more importantly?  It's the first gluten-free recipe as well.  This month's challenge of Lavash Crackers has been hosted by Natalie of Gluten A Go Go, and Shel of Musings From the Fishbowl.  The recipe is from Peter Reinhart's The Bread Baker's Apprentice. 

I definitely have that post for you today,  but thought I'd put a local type of spin on it.  Seriously local. 

Ever had nopales?  These Lavash Crackers with garlic, crushed red pepper flakes, and cumin can really take on a substantial salsa...

Seared Yellowfin with Kalamatas and Capers

My husband has been on a diet.  Sitting at a desk most of the day catches up with you when you least expect it, right?  When we returned from Italy this summer, he decided he was going to do something about it, paying close attention to what he ate, and getting regular exercise.

Since I'm the resident cook, I suggested that he might consider not going back for seconds at dinner, and that I'd help by reducing the quantity of food I cook.  I also suggested that instead of having a protein, starch, and vegetable with bread, that I'd focus on only a main dish, and a side dish.  The only exception would be to add a salad -- and even then, the salad could replace the side dish.

He's done his part by going to the gym we pay for in our HOA fees between 4-6 times a week doing both cardio work on the treadmill or reclining bike and then some weights.  I've done my part as well, and last night he informed me that he's lost 11 pounds.  In two months, that's the best sort of weight loss since it will most likely stay off over the long haul.  Outside of the numbers on the scale, I did notice yesterday that his trousers are riding a bit higher than before, and that the tailoring he had done when he purchased them to let them out will now have to be redone to take them in.

We won't discuss whether any of this food regime has had any effect on my body, but I will say that it certainly can't hurt.  I try to do my three miles three times a week and limit my portions.

We've been eating quite a bit of fish lately, and he said this meal was exactly what he wanted after he'd finished it.  Since I've tried many variations on it, I'll agree that this is excellent, and is extremely quick and easy to prepare.  Because I've also experimented with a variety of types of fish, I know that it will taste good with the type you enjoy best.

Seared Yellowfin with Kalamatas and Capers

3 hefty Yellowfin steaks
2 T extra virgin olive oil
salt & pepper
1/4 c. extra virgin olive oil
1 c. red onion, sliced thin
zest of 1 lemon, grated fine
3 cloves garlic
1/4 c. lemon juice, freshly squeezed
12 Kalamata olives, sliced
2 T capers
1/8 c. caper juice
2 T parsley

Heat a skillet over medium high heat until it sizzles when water is sprinkled on it.  Pour in 2 T olive oil and spread it around the pan.  Season tuna on both sides with salt and pepper.  When the olive oil is hot, place the tuna in the pan and sear each side until golden brown.  Remove from the pan.

In the same pan, heat the 1/4 c. olive oil over medium high heat and add the onions.  Saute for about 8 minutes until softened.  Add the lemon zest and garlic, and cook for about 3 minutes. 

Add the lemon juice, olives, caper juice, and capers, then place the tuna steaks back in the pan just to heat.

Serve tuna steaks with some lovely Spanish baked rice...

Baked Rice

1 T olive oil
1 T butter
2 T shallots, minced
1 c. long grain rice
1 c. chicken or veggie broth
1 c. water
2 T fresh parsley, minced
1/4 tsp. thyme, dried
tiny pinch of saffron
sea salt

Preheat oven to 400 degrees F.  In a well-cured cast iron skillet, heat the oil and add the shallots, cooking until soft, but not browned.  Stir in the rice, making sure the oil coats it well.  Pour in the broth, and add a cup of water.  Add the parsley, thyme, saffron, and salt to taste.  Bring it all to a boil, then cover it with foil and transfer to the oven.  Bake for at least 15 minutes.  Remove from oven  and let sit, covered for about 10 minutes.  Fluff with a fork, and serve.

Notes:

• I have to say that my husband gave up his passion for Cheetos at work during snack time.  That counts for a lot as far as weight loss is concerned.  He's lost that unearthly orange glow I thought was a tan.
• He works out for about an hour after he gets home from work.  So diligent!  I have to walk at 5:30 am, or won't venture out.  I keep promising I'll join him on my "off" days.
• The original recipe can be found here at Food & Wine.
• The baked rice recipe is from Penelope Casas' La Cocina de Mama and is quite tasty, even without the saffron.  Trader Joe's sells it cheap, though.
• I always balk at the amount of oil called for in recipes even when it's olive oil.  I just don't see the point, so cut it back by half.  Lots of flavor, no extra oil, even though I know the oil from this particular collection of flavors would have been mah-vellous to behold.  Calories just aren't worth it.  Our hearts are loving the amount of monosaturated fat they get just fine.
• Just as a source of comparison, this recipe contained 1.85 lbs. of fresh yellowfin tuna which cost $14.70 and fed three quite well.  I'd like to say we had leftovers, but it was so good, we all finished our portions. It should have served at least four.  If we'd gone to In & Out for burgers and fries, we'd have easily spent that amount and I wouldn't have been able to get out of the car.

Don't forget about Gordon!  Leave a message on each post between September 10 and October 10 and bring a dish to celebrate Sass & Veracity's 100,000 visitor.  Maybe it will be you!

Dry Rubbed Steak and Grilled Corn Salad a Perfect Combo

We see them all the time -- those recipes on the back of boxes in our pantry, or the inside of a chocolate wrapper, or an herb package label.  Do you ever try them?  I do, but it depends on what they are.

Like the one on the back of the Diamond Crystal Kosher Salt box I noticed after my husband said he liked rubs on his grilled meat more than marinade.  It always surprises me when he takes the time to mention something like that because he's pretty accommodating when it comes to eating whatever I feel like cooking, rarely asking for anything in particular. 

We weren't involved in any discussion about dinner plans, or watching a food related show -- he just mentioned it while he was standing at the sink fiddling with his teabag before leaving for work one day.  Go figure.  Sure, I'd made and used rubs before, but thinking about it, knew I used marinades more frequently. 

So how perfect was it that when I went to fill the salt dish that day, Bruce Aidell's Secret Spice Rub,
(which clearly wasn't secret if it was published on the back of the salt box), was staring right at me?  I'd say pretty perfect.  No leafing through cookbooks, no Googling rubs.  I was done and the hunkster would be happy.

By the time I was finished putting the rub together, it wasn't Bruce's any longer.  As usual, I didn't have exactly all his ingredients, so made some changes.  Big surprise, right?  Life is never boring around here.

If you haven't decided what's on the menu for the Labor Day weekend, this is quick and easy.

Kelly's Not So Secret Rub

1/3 c. kosher salt
2 T coarsely ground pepper
2 T brown sugar
3 T smoked paprika
2 T chili powder
1 T dried sage leaves
1 tsp. herbs de provence
1/2 tsp. allspice
2 tsp. fennel
1 tsp. ground coriander
1 tsp. dried tarragon
2 T dried minced garlic

Combine all ingredients and mix well.  Store in a well-sealed jar or ziplock bag.

To use, sprinkle generously on both sides of beef and rub into meat.  Wrap meat well and place in the fridge for at least an hour.  The longer it sits, the more intense the flavor of the rub will be.

Grill depending on the cut of meat chosen, and thickness of that meat.  I used pieces of thin cut round steak labeled as for "carne asada," which I hadn't seen before.  And since the price was right, it ended up in my basket.  It was quick to grill, only about 4 minutes on each side, if that.

 

Serve with a nice crunchy Grilled Corn Salad like this one...

Chopped romaine
Sliced radishes
Chunks of fresh tomatoes
Sliced red onion
Cucumber
Two cobs of corn
Feta
Cilantro
Juice of 1 lime
3 T extra virgin olive oil
2 pinches salt

Rub the corn with olive oil and sprinkle with salt.  Grill just until kernels begin to brown and remove to cool.  When it's cool enough to be handled, cut kernels from the cobs and set aside.

On a large platter, arrange the chopped romaine.  Add the chunks of tomato, cucumber, and red onions, then grilled corn.  Sprinkle over the radishes, some feta, and finish up with a bit of chopped cilantro.

For the dressing, squeeze the lime into a small jar and add 3 T of extra virgin olive oil.  Stir rapidly with a fork, add a couple pinches of salt, taste to correct flavor and pour over salad.

To serve, grill some sandwich rolls, place a large piece of steak over the entire roll, then pile on the salad.

Now, chew your way to happiness.

Notes:  This is about as loosey goosey as I get with recipes.  I had the meat in the freezer and knew it would work just fine for the rub.  Just a hint of sweetness, the chili not overpowering, the taragon surprisingly pleasant since I'm not a fan.  Plus, the recipe makes a ton, so you can experiment with ribs, shrimp, or chicken.  It would be terrific on a slow grilled pork roast, too.

I didn't set out to make sandwiches of this, but it just seemed right.  The crunchy cool flavors of the salad were perfect for the spiciness of the meat and everything stayed loaded on the bun, believe it or not.  All in all, a satisfying meal.

And for what it's worth...

We have salad with nearly every meal we eat, so you'd think my fridge would be full of salad dressing.  With the exception of a bottle of Hidden Valley Ranch my son requests because he likes to dip his chips in it, there is no bottled dressing.  I stopped buying it years ago because the over seasoned flavor dominated anything it was poured over.  Plus, the ingredient list left quite a bit to be desired:  high fructose corn syrup on my salad?  No thanks!   

When I make salad dressing, it's basically either lemon or lime and olive oil, just as I've written above.  From there, I alter it depending on what kind of salad we're having, or what the salad will be served with.  I've added honey, mustard, a bit of balsamic vinegar, basil oil, roasted pepper oil, grapeseed oil, garlic, herbs...the list is endless.  It takes so little time and is so worth it because it tastes better, and is more healthy.

One more thing...

I honestly didn't realize who Bruce Aidell was.  Even though I've purchased his brand of sausage many, many times, I never put two and two together.  Now I know.  Last again, I'm sure.    

BBQ Beef Sandwiches with Bacon Cheese Slaw

Nothing like a little blogging break, huh?  It wasn't planned, exactly, but the combination of finally moving my Mac back up to the office from where it sat for a few weeks on the kitchen counter, and a very busy weekend left me completely not interested in climbing the stairs to even check email for the past few days. 

We celebrated my middle son's birthday last Thursday, then went to the races at Del Mar with my mother and father-in-law for a belated Father's Day present.  Although we make it to the races at least once each year, we'd never made reservations at one of the restaurants in the grand stand so really enjoyed having someone take our orders for drinks and food.  Plus, my husband won big twice (pigs must have been flying that day...) so that made things even better.  Saturday we met friends for dinner downtown and then enjoyed the Summer Pops at the embarcadero -- courtesy of a client who couldn't make it that evening.  We were so busy talking on our walk from the restaurant to the performance, we sort of got lost, and had to hire a couple of those bicycle taxis to get us back on track.  Fun, but too much money.  I don't know how those guys stay in business.  Finally, Sunday, I made a bon voyage dinner for a niece who is leaving for college this week.  She's an amazing softball player who was recruited by Notre Dame and has a full scholarship. Talk about the best kind of pay off for a mom and dad who have devoted all their family's time to softball for the last 13 years.  Wow.

In spite of the fun, I'm whipped.  So whipped in fact, that when I sat down at my Mac yesterday, I only made it past uploading the photos (and dumping nearly 700 from my files...) and chose instead to head out to my patio where I raked and trimmed, then planted for most of the day.  The sun was out, a beautiful breeze kept everything from getting too hot, and I was able to unwind.  Fun is not supposed to make you tired is it?  There's just something wrong with that. 

So yesterday, we had leftovers for dinner. Talk about perfect!  There was enough of the BBQ Beef & Slaw to have another round of sandwiches.  I love Sunday leftovers for Monday dinner because there's no mess, and most of the time, the food can be even more tasty after sitting in the fridge for a night.  This is a great meal for outdoor get togethers, tail gate parties if you're a football fan, or just dinner with family, because this is slow cooking at its best, and serious comfort food.  Much of it can be made ahead of time, so it's also excellent when you want to make like *insert current kitchen idol here*  and have everything perfect when your guests arrive.  Of course, that would not be me.  Ever.

BBQ Beef Sandwiches:  Slow Cooked Chuck with Bacon Cheese Slaw

About two hours before the meat goes into the oven, make the spice rub first.

For the spice rub...

1  c. dark brown sugar                                             
2 T ground ancho chile*                                             
  2 T ground California chile*                                             
  1 T Old Bay seasoning                                             
  1-1/2 tsp. paprika                                             
  1 tsp. coarse kosher salt                                             
  1 tsp. ground allspice                                             
  1 tsp. ground coriander                                             
  1 tsp. ground cumin



*Slice open 4 dried ancho chilis and 4 dried California chilis, trim off the tops, and discard with the seeds.  Heat a cast iron skillet over medium heat until hot, then press dried chilis on the surface of the pan just until you smell the chili, or hear a snapping, then flip and do the same.  This should take only a  few seconds on each side.  With the processor running, and keeping the two kinds of chili separate, drop the chilis into the processor and run, pulsing occasionally, until well-ground.  This takes about 5 minutes of continuous running.  Empty into a small container and set aside.  You should have about 8 T of ancho chilis.  Wipe out the bowl of the processor and repeat with the California chilis. The pieces will not grind as small as with the ancho chilis, and more pulsing will be necessary. You will have about 2 T of California chilis, depending on the size of the chilis you used.

Measure out all ingredients into a container that can be sealed and mix well. Set aside.

For the Beef...

2    3-lb chuck roasts

Salt and pepper all sides of both roasts, then sprinkle 2 T over each side and rub in.  Cover well, and let sit at room temperature at least 30 minutes, but not more than 2 hours.  While the meat is sitting, prepare the braising liquid.



For the braising liquid...

3  c. dark brown sugar                                             
1 c. white vinegar
1 c. unfiltered apple juice
1  c. beef broth                                             
2 lg. celery stalks, chopped                                             
2 med. onions, chopped                                             
1-1/2 c. chopped cilantro                                             
3 garlic cloves, chopped                                             
2 teaspoons coarse kosher salt

Add all ingredients to a large pitcher and set aside until ready pour over meat.

 

Now make the barbeque sauce.
                            
For the Barbeque Sauce...
                                                

4 T ground ancho chiles (see above) steeped in 1 cup hot water 30 minutes                                             
2 c. water
6 T pomegranate syrup or glaze
1-1/2 c. dark brown sugar                                             
3/4 c. unsweetened pineapple juice                                             
1/2 c. light molasses                                             
12 oz. tomato paste

Put 1 cup water in the microwave to heat for 1 minute and drop 4 T of the ground ancho chilis into it to steep for 30 minutes.  Mix all other ingredients in a medium-sized sauce pan and set aside until the chili has had time to flavor the water.  Add the chili water to the pan, and stir well, heating over medium-high heat until the brown sugar dissolves. Reduce the heat to low, keeping at a simmer until it is reduced to about 5 cups, about 15-20 minutes.  Add 4 T of the reserved spice rub, and simmer 10 minutes more, checking occasionally.  Add salt and pepper to taste, or more spice rub depending on you preferences.  Set aside.



Now roast the beef.

Preheat oven to 350 degrees F, and position a rack in the lower third of the oven.

In a roasting pan large enough to sit the roasts side by side, pour 2 T olive oil, and on the stove top, brown each roast on all sides until golden, about 4 minutes for each side.  Don't forget the sides.  When the roasts are brown, give the braising liquid a stir to make sure the sugar has dissolved and pour over the roasts.  Cover the roasting pan completely with foil and roast for 2 hours.  After 2 hours is up, flip the roasts (they will already be very tender...) replace the foil, and roast for 2 more hours until meat falls into shreds when poked.  Cool uncovered in the braising liquid for up to 1 hour.

Now make the crunchy slaw and the corn.

For the Crunchy Slaw...

                                                               
8 bacon slices, cooked and chopped                                             
3/4 c. Ranch Dressing                                             
2 T red wine vinegar                                             
1  T honey
3/4 medium head green cabbage, shredded
1 yellow pepper, seeded and chopped
1 orange pepper, seeded and chopped
1/4 head radicchio, shredded
1/2 c. crumbled blue cheese

In a large bowl, mix the cabbage, peppers, and radicchio.  Sprinkle bacon and blue cheese over.  In a small jar, add the Ranch Dressing, vinegar, and honey, put the lid on it and shake well.  Pour over the slaw and mix well.   Set aside.

For the Corn...

kernels scraped from 6 ears of corn
3 cloves fresh garlic, chopped
2 T olive oil
3 T cilantro, chopped
Juice from 1 lime
salt & pepper

Heat a clean, dry cast iron skillet, over medium heat.  When it is hot, add the corn.  Let it sit until it is really sizzling, and stir from time to time making sure it's browning nicely, but isn't burning. Pour over the olive oil and stir, then add the lime juice, stirring again.  Toss in the cilantro, and season.  Set aside.



Now prepare the beef for the sandwiches.

Remove roasts from the liquid and place in a large sauce pan, shredding it into small pieces.  Then, pour the braising liquid into a food processor and process until smooth.  Pour into the pan of shredded beef and add 2-1/2 c. of the barbeque sauce to the pan.  Gently mix the ingredients, and heat over a low flame until hot and ready to serve.



Split 12 (or up to 16) hoagie or kaiser style buns -- toast if you want -- and spoon beef mixture over.  Add some of the crunchy slaw over the top.  Serve with the corn on the side, or, if you're curious, over the top of the slaw.  It's crunchy, it's sweet, it's tangy, and it's pretty messy.  But it's very, very good.




Notes: This really sounds quite involved as I went back through it.  But I've laid it out so that it's doable in steps.  For example, I got everything ready, then marked the recipe so my husband could get the roasts in the oven while I went shopping (some time at the nursery to buy plants).  Just make sure to count those hours because they definitely add up in this recipe.  We planned to eat at 6PM, so had the beef out of the fridge around 11 am and in the oven around 1:00.



The original recipe, featured in the September '08 issue of Bon Appetit can be found here.  The changes I made were purely for convenience -- mainly cilantro instead of parsley in the braising liquid, pomegranate glaze with water instead of pomegranate juice, and white vinegar and apple juice instead of cider vinegar.  The briskets I had to choose from were very small, and chuck is a cut of meat I'm very familiar with (8,000 pot roasts...) so knew it would work just fine. 

I ground my own chilis because I had them.  Remember that Mexican Feast we had not too long ago?  Well, I ended up with lots of chilis, so am finding reasons to use them.  You can find ancho and chipotle powder (NOT chili powder...) with some searching, and interestingly enough, Tyler Florence has a recipe for ancho "powder" here, but it's more of a rub.  All the powder should have in it is anchos.

Although I enjoy a good BBQ sandwich, I prefer mine more tart than sweet.  This was very sweet, as in, the entire recipe calls for 2  lbs. of brown sugar if my math is correct.    The flavor is so intense, I didn't mind, but that's because the slaw on this is what makes the sandwich.  You can actually taste that blue cheese, which was really surprising.  The slaw evens out the sweetness -- thankfully. 

Oh, and the Ranch Dressing was used on the slaw because my husband refuses to eat anything with mayonnaise in it.  Don't even get me started with the idea that Ranch Dressing is essentially mayo based.  I know that.  In fact, I've explained it to him, but logic doesn't win on this one.

The skillet corn is something I've been playing around with since spring.  Sometimes I add jalapenos or green onions -- no matter -- it's really delicious.   

Yes, there's dessert, too, but that will have to wait until tomorrow.  That page up there gives you a hint, though...

                            

                         

               

 

                            

Chicken and Mushrooms with Mustardy Cream Sauce

I'm sitting with my first cup of coffee noticing that after yesterday's heavy grey gloom, the sun is actually brightening up my kitchen this morning, the patterns of light and shadows I love to watch definitely posing a distraction.  Today would not be the best day for that.  I promised myself I'd sit down, slam out this post lovingly wax over all things food,  and then get on with the last part of the birthday cake I started last night for my middle son who is older than I'd like to say this early in the morning before I've put my eyebrows on.  Happy Birthday, Ryan! 

He's coming over for dinner tonight, and when I asked him what kind of cake he wanted, he said, "Chocolate with chocolate.  You know, chocolate."  Yes, I know.  Trust me.  He's wanted chocolate cake for his birthday for as long as I can remember, and in all these years, he's probably not had the same chocolate cake twice.  Not once has he complained or said, "Mom.  Can't you just make the cake you made last year?"  He'd never do that.  Neither would his brothers.

I've been lucky like that. 

Not only have I been able to try whatever I've wanted, my boys have developed a open mind about food.  Well, open most of the time.  My middle son still jokes about his older brother's questions about dinner.  His plate would be set in front of him and he'd ask,  "Does it have mushrooms?  Are there bones in it?"  It got to the point where, even when pasta was on the plate, he'd still as those questions.

The answer to those questions today is, "Yes, it has mushrooms.  Lots of them.  And no, it doesn't have bones."

I'm on a quest to remake many of the recipes that are buried in my early archives.  It's not because they aren't good recipes, it's more because the photos are just horrible.  The only problem is, each time I begin to redo one, I change things, so can't exactly redo the photos, right?  The nice surprise is, sometimes, an already great recipe is even better.

Jamie Oliver's "My Old Man's Superb Chicken" is one of those recipes.  The tender chicken wrapped around sauteed mushrooms and herbs, all wrapped in pastry, and enhanced by a creamy mustard sauce is heavenly.  But I didn't feel like messing around with pounding the chicken when it came right down to it, nor was I in the mood to wrap the puff pastry around the stuffed chicken this time.  I went for a deconstructed version, almost deciding to bake the pastry squares and place the chicken on them, but have been avoiding bread at dinner if there is another starch on the plate (my husband is on a diet...).  But who's keeping track that there's heavy cream in that sauce, hmmmm?  I used half-n-half instead and it was perfect.

Add some roasted potatoes, and peas and dinner is served, plates are licked, smiles all 'round.  Mushrooms, no bones, and many, many lovely memories. 

Oh, and if you know anyone who's interested in a  young man who likes to talk, let me know.  He's available. 

I'm just sayin'.