Thursday, June 30, 2011

Hooray for Adult Beverages!

The way I see it, I'm in my prime drinking years. You know that sweet spot between college and starting a family where not only am I legal to drink but I'm good at it? Years of painstaking practice and dedication to the sport, nay -- art of imbibing have led me to this elite level of libation mastery. Needless to say, as we mature, our taste and preferences mature with us honing what started as a blindfolded slap-boxing contest to a fine-tuned pirouette of specific flavors we love and curtains for those that we decidedly do not. In tribute to my Mad Dog 20/20 days (don't judge, we all did it) and to, what I can only assume will be my Scotch-on-the-Rocks days to come, here is my current favorite summer drink recipe.

Obligatory Disclaimer: Drink responsibly, friends; a DD is a fine accessory to any party outfit.

Lemonade Cooler Recipe Preface

Muddle - verb, "to muddle"
1. To confuse or befuddle (the mind), as with alcohol
2. To stir (or mix) a drink gently
3. To push on to a favorable outcome in a disorganized way

Lemonade Cooler Recipe

Lemonade from concentrate (if you make your own fresh, even better!)
Berries (use what you've got or what you love, if your blackberry bush overfloweth, toss 'em in)
Fresh Mint Leaves (any variety, I used mojito mint for this one recently and it was amazing)
Brown Sugar
Vodka

Simple right? Start with your fresh mint leaves. Pick a handful or so, you don't want the mint flavor to overpower the berries. Place them in the bottom of the pitcher and sprinkle with just a little bit of brown sugar to use as an abrasive. If you're using an aggregate berry, such as blackberries or raspberries, wash them well and add them now. Muddle gently with a wooden spoon or something similar. Add your lemonade concentrate but do not add the full amount of water the instructions recommend. The instructions are wrong. See where it says add so many cans of water? Some of those need to be vodka. You decide how many. If you're using another fruit, such as strawberries, slice them and add them now. Stir well. This drink is tasty from the get-go but the fruit flavor really comes through after it has chilled in the refrigerator for a few hours. Pour this through a strainer before serving to avoid the little mint floaties from muddling up the drinkability and presentation of your concoction. Serve in patio-friendly glasses with a piece or two of your fruit of choice in the glass as a tasty little bonus. Muddle with friends for maximum satisfaction.

This recipe is an easy make-ahead for parties (4th of July, anyone?), looks beautiful, and is easily extended or manipulated. Do me a favor and use a decent vodka; nothing that comes in a plastic gallon jug. You're better than that. Now get out there and get your muddle on! Bottoms up!

Friday, June 10, 2011

Shuck & Jive

Ahhh, summer! You're finally here, bringing with you all the warmth, beauty, and new challenges dear to our seasonal Midwestern hearts. Sunshine and sunburns. Gardens and snails. Barbeques and the-same-sides-we've-eaten-every-summer-since-the-beginning-of-time. Wait! I can help with that one!
Here are two easy, garden-inspired recipes for side dishes perfect for picnics and barbeques that will blow your neighbor's yellow mustard potato salad out of the water. Not that it's a competition, but she's going down. I'm totally kidding, of course, but seriously....she is.

Cumin Corn

Sweet Corn
Butter
Cumin
Cilantro
S&P

Gather several ears of corn from your garden or farmer's market, shuck them making sure to remove all the silk, and strip them of their plump, smooth kernels. * Fun Fact: When you're choosing ears of corn, whether straight from the stalk or at the market, first pull back the husk and stick a kernel with your thumbnail. If it squirts you in the face, it's a keeper! * Melt a couple tablespoons of butter in a pan on low to medium heat. Add the corn, a light sprinkling of cumin (go easy or it will overpower the sweetness of the corn), and plenty of salt and pepper and let it rock out. The secret to achieving the roasted flavor that makes this dish sing is to let the corn saute' in the pan even after all the butter is absorbed. Keep stirring occasionally to make sure its not burning but a little browning is good. It'll start to smell very toasty and exotic (probably about 15 minutes). Just before serving, add another tablespoon of butter and a handful of fresh, chopped cilantro. Stir until the butter is melted and you're ready to eat. This can be prepared on the grill in an aluminum pan as well but you'll have to watch it a little closer and your cooking time will probably be reduced.


New Potatoes in Caper-Butter Sauce
(Adapted from a recipe found on Allrecipes.com here. Thank you, MichelleJ from Lawrenceville, GA. It's phenomenal!)

New Potatoes
Capers, chopped
Butter
Parmesan, shaved or shredded
Green Onion, chopped
Rice or White Wine Vinegar
Italian Parsley, chopped

Dig and scrub enough new potatoes to feed your party; any variety will work. Boil them in salt water.  While your 'tatos are boiling, soften a stick of butter. Add your chopped ingredients, onion, capers, and parsley to the butter. Add a splash of rice or white wine vinegar and a handful of shaved or shredded parmesan. Grind in black pepper and sea salt. You're done! Now you can pour a glass of wine or open another Shiner and kick back until the potatoes are tender little morsels of deliciousness then drain 'em and toss with the sauce. BAM! Best potatoes ever. I really fell in love with the way this recipe showcases the flavor of the potato itself and of course, the salty/tanginess of the sauce. My husband said they were like little balls of mashed potatoes.Try it this weekend! You won't be disappointed.

Monday, May 23, 2011

Food Truckery in the Little Apple

Kite's Bar Marquee in Aggieville
Finally, my foodie prayers were answered! The Food Network came to our town, ate our food, mingled with our people, and shot a full episode of "The Great Food Truck Race: Season 2" in our streets. The show consists of food trucks from all over the country competing in a six-week, cross-country cooking and sales competition where the winner is awarded $100,000 and some serious publicity. This year they started with eight teams, traveling eastbound and down across the country and on their fourth stop, guess where they screeched those brakes? The Little Apple. Manhappiness.  Manhattan, Kansas. Let the food truckery begin!

In the days the food trucks were here, let's call them "frucks", I had prior engagements out of town and could only stalk -- ahem, I mean visit -- them on Friday and Sunday. Frucks rolled in on Thursday and host, Chef Tyler Florence, and the Food Network crew started filming Friday morning. I'd heard rumors of where the crews might settle in so, naturally, over lunch I had to head down to the rumored epicenter of fruck engagement to creep on some foodies and snap some pics. I walked up and down and all around but found nothing much to report. Picture me walking distractedly and a little dejectedly down the sidewalk, crossing alleys, dodging puddles and sending pics from my phone to my email, when low and behold four dudes pop out from behind a building and ask, "Excuse me. Can you recommend a place to eat?" I KNOW it has to be a truck or Food Network crew and ecstatically answer "YES!! What sounds good?" One guys says "Anything!", another says "Something that says Manhattan, KS" while making a grandious gesture and gazing meaningfully into the middle distance. Bingo! I point emphatically just across the street to my favorite local spot, the So Long Saloon. It's the best burger in town, I told them. They high-fived me and headed over to get their names on the list. This is So Long at 2:00 on a Thursday afternoon. The place is dynamite! But enough about them, I'll do a full review soon so I can give them the proper focus. (But seriously, the fish tacos there...wow!) Anyway, long story short, the guys turned out to be the crew from the HodgePodge Truck (grill/burger truck) and I'm dying to hear what they thought of it!


Friday rolls around and filming began. Out of respect for the integrity of the game, I will not give out any specifics which may compromise the secrecy of the show before it is aired. I will; however, give you some detailed reviews of the food from two of the trucks and the experience of procuring it. Fast forward to Friday, through Saturday, to Sunday lunch time. I'm on Twitter like it's my source of oxygen, finding out where the frucks will be and what time. My husband and I head where three are said to be parked and preparing to serve, not fully convinced we should wait in the two to four hour lines after all. I mean, it's kinda cold out...and we already ate (So Long Saloon, actually)...and we could just take pictures for the blog and go home, right? Ha! No way!! We came, we saw, we got in line. When we arrived, there were two trucks with forming lines, the HodgePodge Truck from Ohio and the Lime Truck out of southern California. I'd had a bit of communication with some of the Lime Truck's supporters so we chose their line first. We didn't even bother to look at the menu (which turned out to be half mistake and half fun surprise). We waited for awhile when Korilla BBQ from New York appeared and started setting up shop. I'm lucky to be married to someone who is just as curious and adventurous as I am, so we split up and covered both lines. Communicating by text and hand signals, we waited in our respective lines for two and a half hours as it got colder outside and we got hungrier inside. We were waiting for a novelty, for an experience, and to give back to the Food Network and all the competitors for bringing the nations’ eye to Manhattan, KS…not necessarily for a couple tacos. For all you haters who stayed home because you thought it was stupid to wait in line for hours, you missed out! I got a chance to hang out with some awesome people in line for the Lime Truck, ate some great food, and seized the opportunity to take part in a unique community experience. Manhattan city officials called it "economic development", we called it tasty.

The Lime Truck
Southern California
My view after two hours in line.

My Order:
(2) Chorizo and Egg Tacos
(2) Roasted Corn with Truffle Mayo
(1) Mac Attack
(1) Fried Swiss Cake
(1) Cranberry Limeade

Review:

My overall impression is favorable; however, the lack of cohesiveness in the menu and consistency in execution of the dishes makes it difficult to average my reaction. For instance, the chorizo and egg tacos failed. Although the chorizo itself had a good flavor, J. Edgar Hoover couldn't have found a recognizable morsel of egg in the dish, the tortillas fell apart in my hands, and the overall dish was very dry with no sauce or salsa used. The roasted corn with truffle mayo was another story entirely. The corn, left on the cob and zigzagged with a creamy truffle mayo, had a beautiful char and roasted flavor. I could've eaten an acre's worth! The Mac Attack is the Lime Truck's version of macaroni and cheese. When I bit into it I got first sweet then savory and a confusing flavor profile coupled with typical mac and cheese texture. We suspect the illicut usage of peanut butter in this recipe. It was slightly mind-boggling but yeah, I'd order it again if for no other reason than to try to figure out what the heck is in it. Next, the fried swiss cake...oh....the fried swiss cake. It was like a funnel cake and a chocolate cake had a baby, then the Lime Truck spanked it, and sprinkled it with powdered sugar. It was dessertastic. Of course, who isn't a sucker for something that's delicious already then battered and fried? The cranberry limeade was a cranberry limeade and I was glad to have it after two hours of chatting with the cool people in my line. My opinion based on this single experience is that the menu is a bit hit-and-miss but, I suspect, they adjusted their menu items based on what they thought would be the lcoal preferences. I opted not to try their baked beans, mashed potatoes, and biscuits and gravy based on this assumption and tried to order dishes specific to the home flavor of the Lime Truck.

Korilla BBQ
New York City
View from KBBQ's line after 2 hours

My Order:
(5) Beef Tacos
(5) Pork Tacos
 
Review: Holy Taste Explosion, Batman! These teensy tacos packed so many bold flavors, I can't even list them all. Thin but strong tortillas wrapped around well-cooked meat and paired with big chunks of super-sour kimchi, greens, and a vinegar-based red sauce that knocked our socks off. The beef tacos were sweeter with a little lighter flavor while the pork packed a punch. We gave them four very enthusiastic, orange-stained thumbs up!


Come Monday, they filmed their elimination and left Manhattanites full and happy. The next stop on the tour was Memphis, TN and it sounds like Atlanta is next up. Tune into Food Network in August for the airing of the full season and don't miss the episode filmed in Manhappiness. If you're interested in keeping up with the frucks in realtime, you can find information on Twitter using the hashtag #greatfoodtruckrace. The teams themselves are prohibited from posting any information but that doesn't stop the communities and each truck's street teams and fans from doing so!

Thanks to Food Network, Chef Tyler Florence, all the crews and producers, and the awesome food truck crews for a great weekend. Now who knows how to make truffle mayo?? Tweet me. ;)




Sunday, May 1, 2011

Shaking Hands & Strawberry Salads

Just to begin, thank you to all the people out there still practicing common decency. You don't wear white to weddings. You say you love your Christmas gift, even if you don't. You call if you're going to be late. Chances are, the person on the receiving end of these polite concessions will be so appreciative and receptive it will actually work out better for you than if there wasn't ever a known possibility of a faux pas. Keep things simple. When did we switch our focus from learning to shake hands, look people in the eye, and be on time (all things my dad coached me on at a very young age) to focusing on things like making more money, reaching some unreachable physical goal, or raking in the most Facebook friends (aka Bookface or the Book of Faces, as we like to call it). Tonight, my husband and I were invited to a barbeque after he and his friends had worked all day pouring concrete for a landscaping project for one of the guys. So in the spirit of keeping things simple, and with some incredible inspiration from my mom and my friend Kyra (Holla!), here is a clean, fresh, and supereasy recipe. This will be a huge hit at any barbeque; I certainly can't get enough!

Strawberry Salad

Don't let the name fool you, I know green salads with fruit can be scary. Although sweet, this salad is also savory and surprisingly satisfying. It can also be easily modified to suit your tastes. She's a blank slate, play with her! Although, I will say, I've had strawberry salads with other dressings and the levels of flavor do not compare to this one.

Selection of spring greens (whatever is in season), chopped
Fresh spinach, chopped
Red Onion, sliced thinly and diced
Strawberries, halved and sliced
Parmesan Cheese
Salted Sunflower Seeds
Lemon
EVOO
Fresh Ground Black Pepper
Honey Mustard Dressing (feel free to make your own)

Chop your greens, onion, and strawberries and let them all mingle in your salad bowl (remember, if your strawberries are very juicy and ripe, they will be very sweet so you may want to use fewer). Pour in some parmesan cheese, I suggest using the shaved variety so you get more bang for your bite. (The next time I make this I'm going to forego the salted seeds for unsalted and add some bacon or pancetta for the salty element. If it's the earthshaking improvement I expect it to be, expect a Part II!) Sprinkle the entire mixture with fresh lemon juice, careful not to let the seeds fall in. Drizzle EVOO and grind black pepper over the bowl, mix well. I'm not a food snob but when it comes to black pepper, fresh ground is the only way to go. Did you ever hear that good quality black pepper shouldn't make you sneeze? True story! Anyway, mix this together, then add your Honey Mustard Dressing. Go easy at first, mix it in, and taste. The biggest sin a salad-maker can commit is to overdress. Mix it, taste it, if necessary add more, but in all honesty, you probably won't need it. And that's it. Enjoy!
This summer, my goal is to remember two things, 1) Keep it simple and 2) Be brave. I'm told the two aren't mutually exclusive. I guess we'll find out! But for now, here's to shaking hands and strawberry salads! Cheers!

Thursday, April 14, 2011

A Clean Clam is a Happy Clam

To help ensure last night's bivalve debacle never happens to any of you, here are simple steps to cleaning clams and mussels so the grit never overshadows the flavor of your dishes. While doing some research to figure out what I did wrong, I read that some people put black pepper in the water instead of salt or cornmeal but that the pepper doesn't flavor the clams. (Interesting, right? What would happen if we put cayenne in the water? Must discuss.)

Below, the Helpy Helpertons of http://www.ehow.com/ provide us shellfish amateurs with a guide to keeping clam grit out of our linguine for good. Find the original article here.

 

How to Clean Clams




Clams are a simple shellfish to clean and prepare once you know the best way to do it. While clams are cleaned before they're sent to market, a little extra work can help ensure the cleanest, grit-free clams possible. A few simple steps can take you from novice to clam-cleaning expert.



Difficulty: Easy

Instructions



things you'll need:


  • Clams in their shells
  • Medium-size bowl or other container
  • Water
  • Corn meal (optional)
  • Steel wool or other scrubbing utensil

  • 1
    Pick healthy clams from the beginning. If clams are chipped, broken or open, buy something else because they are not healthy. Clams in their shells are alive when you bring them home, so keep them in a cool, open area where they can breathe.
  • 2
    Put the clams in a medium-size container of clean, fresh water to soak for 20 minutes. Because clams filter water through their systems, putting them in fresh water helps clear out the salt and sand that they store inside. Some chefs recommend adding a few tablespoons of corn meal to the water to help clean the clams more thoroughly.
  • 3
    Pull the clams up out of the water instead of pouring them through a strainer. The salt and sand that comes out of the clams during the cleaning process will run right back over them if you pour the liquid and clams through a strainer.
  • 4
    Scrub the clams, once they've soaked, to remove any barnacles or other debris on the outside of the shell. This process should also be used for other shellfish, like mussels.

Wednesday, April 13, 2011

More Clam Grit Surprise, Honey?

I've been excited for days to make clams and shrimp with linguine smothered in a rich yet bright and clean white wine cream sauce for my husband and I to scoop into a warm bowl and curl up on the couch around, savoring each bite whilst (whilst!!) sipping a nice crystal glass of crisp Pinot. My attempt at this seemingly simple feat just recently concluded and I have two words for you....Epic. Fail. It was all bad, kids, all bad. Let's start with the clams. Ecstatic to see that my little grocer provided some semi-frozen, admittedly shady-looking albeit available "steamer" clams, I picked up two pounds paying $14.00 and rushed home. I poured my clam procurement into a strainer to be scrubbed, pausing to relish the satisfying sound the shells make when they click against each other, only to discover that out of two pounds I get to keep six....SIX. Cue the Count from Sesame Street, there are only six clams. Okay, I can deal with six clams, I have an entire pound of fresh shrimp to peel. Sharp, slightly exasperated but still hopeful sigh and on to the steaming liquid. Sweet diced onion, slices of lemon, and a plump clove of garlic simmering in olive oil, sprinkle in some thyme and black pepper, getting translucent and smelling great, in goes the Pinot, followed by the clams, cover and let it hang. Cool. Moving on. Make a tasty little bechamel, add spices, greek yogurt to thicken. Pop! Hey, the clams are opening. Drop in the shrimpies to keep 'em company. Sun's still shining, birds are still singing, life is still good. Combine the bechamel with the seafood and steaming liquid, tong in whole wheat spaghetti. What's next? Pour some wine? Don't mind if I do! Chop some parsley, toss 'er in. Sprinkle with parmesan. Get out the bowls, homegirl's serving up some deliciousness! Spin that first bite around your fork ensuring inclusion of one of those pink, succulent shrimp and uuuuuuuuuuuuurchhhhhhh, the party train screeches to a very unsettling halt. There is grit. Did I mention there are only five clams now because one decided not to open? My clam and shrimp pasta has turned into shrimp and clam grit pasta and with each bite I'm getting more and more disturbed. I look over at my husband who is powering through, munching away on the bowl of sand spaghetti I've served him. I realize how lucky I am to have such a supportive husband as I crunch into another shrimp. The only redeeming qualities to this atrocity are the flavor to the sauce, smooth, light, can taste the lemon, mmm that's nice, and I did not overcook the shrimp which I find shocking at this point. Look at the pasta, back at him, back at the pasta, back at him. How is he still eating this? Fast forward through me apologizing and stomping around (I bet I'm a joy to live with) and where does it leave me...sitting on my floor, swilling the rest of the bottle like divorcees at brunch and pecking out this self-pitying narrative with, what I've just realized, are seafood fingers, praying that (if anything can) the delightfulness of Eric Stonestreet on Modern Family can bring me out of this post-apocalytic recipe funk. Sigh....this totally tanks my average.

This experience has taught me two things: 1) Always ask to see the clams before buying them and 2) The food pictures posted online may look delicious but this means nothing in reality. Evidence below.

I may look tasty but do not be fooled.

Tuesday, April 12, 2011

Eat, Drink, and Be Skinny!

If only it were so simple...okay, so here's the deal.
I need to make a bunch of this:
Fit into one of these:

http://www.victoriassecret.com/
...by Memorial Day weekend.


It's that time of year, boys and girls. The sun is peeking out, the grass is greening up and all over the country people are standing in front of their mirrors confoundedly pinching their waistlines and thinking “How the #?*! did that get there?” Time to make a move, or more accurately, to make a change and move! I've heard rumors about legions of, I’m assuming mythical, people who cut out carbs (the horror!)  and follow other stringent exclusivist diet plans to slim down but for those of us who hail wine and pasta as their own respective food groups, this is not an option. I will always believe that food is for the soul as well as the body but, let’s face it, with a river float trip on my itinerary in seven weeks – I think my soul and I could both stand to cut a few calories. Excluding foods does not work for me. Substitution (coupled with a great exercise program) does. Below I’ve included an article I was sent by the wise and wonderful people at Livestrong.com. It makes me feel like I can have fun, make smart choices, and my soul and I can both enjoy the sun without the fear of being harpooned at the beach. Bottoms up!

Seven Drinks That Won't Derail Your Diet
If you choose wisely, you can occasionally imbibe and still maintain a healthy lifestyle
By Jason Otis
Article found on www.livestrong.com; find it here.

It's a crowded bar and dozens of patrons are not-so-patiently awaiting their chance to order. The bartenders are surly and countless bottles line the shelves behind the bar, suggesting a dizzying number of drink options. Suddenly the bartender's eyes are on you. "What'll ya have?" he barks, and it sounds more like an order than a question. You're on the spot, customer, and you'd swear the jukebox is playing the music from "Jeopardy!". Time seems to be running out. So you opt for an old standby and shout out, "Rum and Coke!" Or "Heineken!" Or "White Russian!" Or any other reliable, familiar, high-in-calories drink. Oh, well. You can always resume your diet tomorrow morning.

But it doesn't have to be this hard. You can have it all -- social life and healthy lifestyle -- achieving your weight loss goals while still joining in the revelry. You just need to know which drinks, enjoyed in moderation, will not destroy your diet.

Red Wine
The average 5-oz. glass of red wine contains about 115 calories and 4 g of carbohydrates. This is not a huge caloric hit for the average dieter, according to Marci Cahill-Leach, vice president of Women & Men's Nutrition and Weight Control Centers in Metairie, Louisiana.

Cahill-Leach recommends that women should limit themselves to one glass in most cases, while men should stop at two. And if you're having wine with dinner, she suggests counting the wine as your starch for the meal.

"No problem with a glass or two with dinner," Cahill-Leach said. "But that means no pasta, no bread, no rice. If you're having wine, your meal should be limited to lean protein and nonstarchy veggies."

Champagne & Sparkling Wine
Champagne and other sparkling wines typically contain about the same number of calories as non-sparkling wines -- about 20 calories per ounce. But champagne holds an advantage that other wines don't, and it's explained by the physics of the liquid itself. Since champagne forms a head when poured, once the foam disappears, the drinker is typically left with far less liquid than the glass allows. Less champagne in the glass means fewer calories in the stomach. So if the moment calls for a glass of bubbly, feel free to join in with no remorse.
The Ultralight Beer
For decades, the beer lover on a diet had few light beer options. In recent years, however, calorie-conscious beer drinkers have welcomed the arrival of an even lighter variety -- the ultralight beer.

Whereas the average light beer contains about 100 calories per 12 oz. serving, ultralights offer a range of options with calories as low as 55 for the same serving size. Bud Select 55, Miller Genuine Draft 64 and Beck's Premier Light are just a few of the more popular examples.

For people who relish the ritual of enjoying a brew, ultralights may be the answer. But be advised: while these beers are lower in calories, they're also lower in alcohol. The typical ultralight beer is less than 3 percent alcohol by volume, compared to the average 4.5 percent for light beers. As a result, you might find yourself downing way too many of them, eliminating the low-calorie advantage.
A Guinness
A Guinness might seem the antithesis of a light beer. It's the color of molasses, with a rich, almost syrupy consistency and a thick, creamy head. You'd imagine it's a one-way ticket to the treadmill. But looks can be deceiving. A 12-oz. serving of Guinness has 126 calories. That's less than a Budweiser, a Heineken or a Miller High Life. Plus, drinking a rich, stout beer such as Guinness can be more satisfying than a more watery pilsner or lager. So you may be more willing to stop after one or two.

Not to mention, the health benefits of drinking Guinness extend further than the surprisingly low caloric content. Researchers at the University of Wisconsin found antioxidant compounds in Guinness that may prevent the kind of blood clotting that leads to heart attack. They claim a pint of Guinness a day does as much to fight the risk of heart attack as the daily low-dose aspirin many doctors recommend.
(Your Preferred Liquor) With Club Soda or Water or Diet Soda
Cocktails can be the most highly caloric drinks you'll encounter in a bar. But they can also be among the lowest. You just have to know what to ask for and what to avoid.

"Stick to low-calorie mixers like water, club soda and diet soft drinks," said Molly Kimball, a registered dietitian and nutrition writer based in New Orleans.

Most standard varieties of 80 proof liquor -- whiskey, vodka, rum, gin, tequila, brandy -- have roughly 100 calories in a shot. Add ice and water or ice and club soda or ice and Diet Coke, and you've got a 100-calorie drink. But if you add orange juice or cola, the calorie total skyrockets.

Kimball recommends staying away from drinks containing fruit juice, sugary mixers such as grenadine and sweet and sour mix, and sweet liqueurs such as amaretto and Kahlua. If you can't live without a margarita or strawberry daiquiri, she says grocery stores offer a growing selection of sugar-free mixers. Your enjoyment of these will likely be limited to happy hour at home, though, as most bars do not stock them.
The Martini
Man of letters H. L. Mencken described the martini as "the only American invention as perfect as the sonnet." Shaken or stirred, straight up or on the rocks, it is arguably the classic American cocktail: a subtle blend of gin -- though the vodka martini may have eclipsed the popularity of the original -- a hint of vermouth and an olive or a lemon twist.

Because it consists of little more than its base liquor, it is a low calorie cocktail. You'll get about 100 calories per single-shot martini. And don't worry about the olives. They only contribute an extra five calories each.
The Mojito
If light beer, wine or a stripped-down mixed drink doesn't excite you, Kimball recommends a drink that you might consider a little more fun: the mojito.

A favorite drink of Ernest Hemingway, the mojito's provenance is 16th century Cuba, though its exact origin is debated. In its present form, it combines rum with muddled mint, lime juice, and sugar or simple syrup, topped with club soda and served on ice.

While it does contain sugar, Kimball says it's not a deal breaker.

"A mojito only has a teaspoon of sugar," she noted. "So it's a good alternative to fruity cocktails and blended drinks."

That teaspoon of sugar equates to just 15 calories, meaning the typical mojito clocks in at 115 to 130 calories. And the fresh mint used in the drink has its own potential advantages. The Natural Medicines Comprehensive Database indicates that mint is used to ease headaches, gastrointestinal issues and symptoms of the common cold.

To Your Health!

Wednesday, March 23, 2011

Gumbolicious

When I left work at 5:00, I attempted to procure some variety of shellfish for my roasted gumbo experiment and they had nothing. Not even the little pre-boiled crawfish that have been shocked into submission. Thank you again, Landlocked State. I picked up a can of baby clams (bleghck) just to get the seafood taste into the broth that I hoped to reap from roasting the shells. They had everything else I needed, which I gathered, went home, did an hour of yoga, then threw this stewtastic bonanza into the oven. Here's how I did it:

Baked Gumbo

First I chopped my veggies:
1 Red Bell Pepper
3 Celery Stalks
1/2 Sweet White Onion
2 Garlic Cloves
1 Jalapeno

Add pre-chopped Okra (two big handfuls), EVOO, and S&P. Cover it and let it saute', stirring occasionally until the veg is getting soft and starting to glisten.

Parcook 2 cups of Brown Rice
Season or marinate your Chicken and cut into bite-sized pieces. (I rubbed mine with lemon pepper seasoning and drenched in lime juice for some acid.)
Peel and detail the Shrimp
Drain Fire-Roasted Tomatoes, reserve the liquid
Slice 2 or 3 Andouille Sausage Links on a bias

Combine sausage, rice, chicken, shrimp, veg, seafood (in this case, clams), and tomatoes in a baking dish. Including the liquid from the tomatoes, measure about 2 cups of liquid to add to the pan as well; I used Chicken Broth to make up the difference.

Now start your roux:
Add 1/4 cup Vegetable or Canola Oil to a hot pan
When the oil is hot but not bubbling, add a scoop of Flour and stir constantly
Keep it moving, don't let it burn
When it is smooth and turning a nice brown, add it to your baking dish. It will make a satisfying hissing and popping sound. Feel free to dance.

Season the Pan:
Cajun Seasoning
Red Pepper Flakes
Granulated Garlic
Sea Salt
Black Pepper
Smoked Paprika

Mix it all together and pop it in the oven for about 30 minutes. I didn't cover it this time but if some shellfish had been invited to the party, I would've done so. Make sure your chicken is cooked all the way through before taking it out of the oven; it will be done last. Cover it and let it rest on your counter for 15-20 minutes before serving. Bon appetit!



Tuesday, March 22, 2011

Mardi Gras in My Mouth

What's a girl to do? There are four gorgeous, thick-cut, homegrown, T-bone steaks sitting in the fridge just begging for the grill but thanks to the persistent, nagging, hair-in-curlers, ex-wife of a wind we're experiencing here today (we're currently in a tornado watch), my grill will, alas, remain cold and barren for the evening. What can be done... I've grown weary of the same old tomato-based pasta dishes, tired old cheesy Mexican entrees, salads, and creamy soups. My mind wanders around the country looking for inspiration. North...hot dish? -- no, East Coast, crab cakes? -- naw, South, New Orleans...ding ding ding! Tonight's solution: Oven-Roasted Gumbo! It's going to be Mardi Gras in my mouth! My mission, if I choose to accept it (and I do!), is to create a roasty, toasty, smoky, deep and flavorful gumbo glorification in my teeny little oven. My shopping list includes:

Clams or Mussels (whatever my friendly neighborhood grocer has available)
Chicken
Shrimp
Celery
Bell Pepper
Onion
Andouille or other Cajun Sausage
Rice
Parsley
Fire Roasted Tomatoes
Serrano Pepper
Okra (I have some in my freezer from my Dad's last season's garden)

And I should have the rest of the base in my pantry, chicken stock, and seasonings including paprika, Cajun spice, black pepper, thyme, and garlic. My plan of attack is to make the classic gumbo roux using flour and vegetable oil on the stove top, cook the chicken and saute' the veggies, then mix everything, adding the seafood last, cover with foil and bake for 30 minutes. Then I'll remove the foil and bake for another 30, checking constantly (Thank St. Oven for the oven light feature!) for doneness. My only concern is getting the rice cooked all the way through. Wish me luck! Tomorrow I'll post my findings. This message will self-destruct in five seconds...

Tuesday, March 1, 2011

5 Tips for a Happy Grilling Season


1.      Make It Hot
Before placing anything on the grill grate, get it hot! You wouldn’t add food to a cold pan, would you? The same principle applies here. This is also how you’ll achieve those sexy grill marks; cold grates leave no marks on cold food.

2.      Play With Your Food
Be creative. Don’t be afraid to try something new! Never grilled this or that? Throw it on there. Be willing to fail and you’ll discover some amazing flavor combinations.

3.      Foreplay is Key
Have something readily available to pique your guests interests while everyone waits for the sizzling main event. I recommend amping up appetites with dips: easy and fast. Finger foods a good time. Also, I don’t think I even need to mention this one, it seems so obvious, but alcohol is ALWAYS a good idea.

4.      Keep it Simple
Cooking outside is about being close to nature! Honor the season, and the pastime, by making the fresh ingredients the star.

5.      Revisit Old Moves
Traditional grill go-to’s are just that for a reason: they work! Don’t overlook the many attributes of a good ol’ gooey cheeseburger or a grilled sausage with sauerkraut. Resist the urge to constantly outdo yourself with the next big thing and throw some hot dogs on the grill for a throwback performance. Your guests won’t complain or your money back!

Wednesday, February 16, 2011

The Soup is Mocking Me

So there I am in my kitchen, gripped by spring fever, desperately wracking my brain for cooking inspiration, and all I can think about are strawberries, fresh garden greens, summer beer in big orange coolers, the smell of charcoal burning to that perfect gray….but nothing NOTHING came to mind for dinner. Please not another soup, the trademark of cold weather. (Is it possible the soup is mocking me?)Although this week’s weather has been gorgeous, I still had to scrape ice off my truck windows before leaving for work this morning. I am So. Over. Winter. For those of you who are also dancing to this particular song of sorrow: tadah! A recipe that covers both bases, it is simple and fresh but still hearty and bold making it perfect for this time of year. Also, it was husband-approved, which is a mighty feat for an entrĂ©e salad. Yes, its a temporary solution but hey, it'll be grilling weather in no time! You just hang in there, sport!

Almost-Spring Spinach Salad with Bacon Vinaigrette

Fresh Spinach, stems removed and rinsed
Red Onion, thinly sliced
Portobello Mushrooms, thinly sliced
Feta or Cheddar Cheese
Hardboiled Eggs, sliced
Bacon, cooked and diced
Olive Oil
Red Wine Vinegar
Sugar
Dijon Mustard
Black Pepper

Chop your spinach into whatever size pleases you. Mix onion, mushrooms, cheese, sliced hardboiled eggs, and spinach. Place your bacon pieces in a separate bowl, preferably when they’re still warm. Drizzle two parts olive oil to one part red wine vinegar over the bacon. Add a squeeze of Dijon mustard, a palmful of sugar, and black pepper to the mix and stir. If you really want to make this bacon-y, you can use some of your bacon grease in the vinaigrette instead of some of the olive oil. I don’t use salt in this vinaigrette because of the saltiness of the bacon. Mix the dressing well and toss with the salad mix. Make sure everything is well-coated and taste, adjust to preference, and enjoy!!

Wednesday, February 9, 2011

True Story, Real People

This is a conversation I had only moments ago with a friend on email chat. Prepare yourself for the genius! And yes, to answer your inevitable question, this is representative of an average conversation.

Me: “You don’t like guacamole!? How come?”
Him:  “Its green! Haha, no its not bad”
Me:  “Don't you like other green foods?”
Him:  “Green beans are so so…but peas are terrible!!”
Me: “ I like peas! You must've been a hard kid to feed!!”
Him:  “Just not a very big veggie fan. I love fruits tho.”
Me:  “You like corn. Everyone likes corn. Corn is the girl-next-door of vegetables.”
Him:  “Well, duh. And tomatoes n okra.”
Me: “Tomatoes are fruit.”
Him:  “…………..So does that make ketchup a smoothie?”
:)

Beer Cheese: A Tailgating Revelation OR Jordy Nelson is a Pimp

In honor of the most holy of Sundays -- SuperBowl Sunday -- we thought we'd take a beloved tailgating standby and kick it up a notch. What can we possibly do to Little Smokies to take it to the house? Oh yes....you know what's coming. I kid you not, this stuff is incredible and, more importantly incredibly easy to make! (We've got places to go, beer to drink....preferably in that order!) Below is my disjointed and somewhat freeform recipe for you all to try, adapt, and subsequently find your own perfect zen garden of cheesy goodness.

Beer Cheese

Garlic
Shiner Bock (You can use other beers but seriously...why?)
One bag shredded or 16 ounces Swiss Cheese
One bag shredded or 16 ounces Cheddar Cheese
Chicken Broth
Flour

First, chop the garlic and saute lightly in a small amount of butter until soft and beautiful. I only used one clove because my husband, we're pretty sure, is part vampire and extremely sensitive. Left to my own devices I would have probably used three. Add one and a half bottles of Shiner Bock and about a cup of chicken stock to the butter and garlic. Bring up the heat to a nice simmer, do not let it get to a hard boil. Dump your shredded cheeses into a big bowl and throw a handful of flour in with it. Toss to coat. Coat the cheese! This prevents the sauce from getting lumpy when the flour is added and you don’t have to go to all the trouble to babysit a roux. Who knew? Coat the cheese. Brilliant. Now add the cheese by handfuls to the beer, stirring regularly until its all in and it’s nice and smooth. Add a little S&P and you’re done, baby.


This amazing beer cheese sauce can be used for so many applications it will blow your mind. We used it this time to pour into a slow cooker with two packages of Little Smokies and a scoop of sauerkraut for what we call “Ballpark Smokies”. They were delicious! This could easily be adapted into a soup, a dip, a fondue; oh, the possibilities! I plan to employ this novel principle of  “Coating the Cheese” (not to be confused with the less popular “Cutting the Cheese”) the next time I make a cheese sauce of any kind.

On a side note....did anyone see Jordy Nelson (leading SuperBowl receiver and former Kansas State Wildcat) crash into the endzone for the first touchdown of SuperBowl 45?! Congratulations, Jordy! You did the Wildcat Nation proud.

Wednesday, January 26, 2011

A (Long Overdue) Cocktail Party Story

The instant I got the message stating that we and my in-laws would be having a small family Christmas at my house on the 23rd, admittedly I first experienced a shallow "oh shit" wave which quickly passed and the menu started immediately taking shape. I jotted notes on a Post-It at my desk and worked impatiently until my lunch break when I jetted out to my truck and upon my handy-dandy notebook penned these words "Cocktail Party Menu"....Challenge Accepted! There are a couple things you may keep in mind while reading this overtly enthusiastic account. 1) There would only be 8 people attending this Christmas party and 2) I started planning on about December 5th...I may or may not have gone a little overboard. Nonetheless! The party was on and I was going to make the most of the opportunity! My goal was to transform the traditional Christmas atmosphere from sleepy and predictable into a quirky little wine-soaked adventure. I ran the menu by my husband a few days before the event but, let's be honest, I was already set and unless his suggestions were additions, they would most likely have been politely nudged aside. (Sorry, honey!)


The 23rd arrives and I have the entire day to prepare but do I? No, of course not, being well-prepared would be completely out of character. I have to sleep in, go to lunch, and shop for ingredients the day of so that I'm not prepping until about 3:00 when guests are to arrive at 7:00. Yeah, that's more like it. My menu was broken down into three categories: Finger Foods, Sophisticates, and Substance (These categories exist nowhere but in my head). Careful not to choose too many new recipes for the occasion, I settled on a cohesive eccentricity of seven dishes. I start first with the slow cooker dishes. Cream Cheese Queso in one and Raspberry Jalapeno Meatballs in the other. Red and white, very festive. Out comes my trusty santoku and the chopping extravaganza begins! Bruschetta Two Ways, a classic tomato, mozzarella, and basil bruschetta and a fruit version.  For the fruit version, I substituted strawberries, mangoes, and kiwi for tomatoes and mint for the basil, covering the mixture with a sweet and tart pomegranate vinaigrette. Classic will be served with crusty sourdough and the fruit with toasted Hawaiian bread. A beautiful cheese, cracker, and fruit plate was a necessity and came together flawlessly; a French blue, local Alma Creamery Smoked Monterey Jack, and a brisk New York white cheddar. You just can't beat the flavor of blue cheese and grapes together with a stick! Next I started on the paninis, doing double duty as a substance and sophisticated component, the centerpiece of the table, drumroll please.......Turkey Cranberry Paninis.

The turkey was sliced especially for these sandwiches, no ordinary deli meat would do. I told the helpful lady behind the counter "when you think it is sliced a little too thick, that is perfect!" Layering thinly sliced red onion, fresh baby spinach, slices of Muenster cheese (an afterthought...had I considered needing more cheese I would've picked a different variety), and the turkey onto some springy sourdough, there was just one step remaining, the cranberry creation I'd dreamed up to take the panini from tasty to Buttery-Grilled-Christmas. In a fortuitous turn of events, I made allies with some adorable church ladies in the international foods aisle who directed me to the deli section for homemade cranberry sauce. It was incredible! A tad sweet for my taste and, I'm sorry to say, walnuts (Sorry cranberry sauce purists!) were mixed in. My plan was to blend some sort of cranberry chutney with cream cheese to make the critical cranberry concoction...what I didn't anticipate, as any second grader can tell you, is that red cranberry sauce and white cream cheese makes an eye-popping hot pink. (Eat your heart out, Pepto!) Too late to turn back now, I slathered them, stacked them, and smashed them into hot butter. The flavor turned out to be tremendous in spite of the off-putting neon spread. They were even delicious as leftovers, cold or crisped under the broiler.

Last but not least come the Union Square Bar Nuts and this is the recipe I'm going to pass on to you today. This recipe first came to my attention on Food Network's "Best Thing I Ever Ate: Snack Attack" episode as Giada's choice and man, she was not wrong! I repurposed a tin of mixed nuts I was given by a coworker for Christmas, tossing them in a delectable sauce of butter and seasonings that I'll share below. My precious herb garden struggling to exist in front of a back bedroom window generously provided the basil for the bruschetta and the rosemary for the bar nuts. The recipe below is Nigella Lawson's post on the Food Network website. I, true to form, did not follow the recipe exactly, (I used salted mixed nuts). Feel free to play with it...and make a big batch! It keeps much longer than one would think!

Union Square Cafe's Bar Nuts

Ingredients:
  • 2 1/4 cups (18-ounces) assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds
  • 2 tablespoons coarsely chopped fresh rosemary leaves
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons dark brown sugar
  • 
    Bear with me....I know this pic is atrocious.
    
  • 2 teaspoons Maldon or other sea salt
  • 1 tablespoon unsalted butter, melted
Directions:
Preheat the oven to 350 degrees F.
Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.
In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.
Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you eat these, you will never want to stop.

The party was a success and the five empty wine bottles told me everyone had a good time! I'm sorry this post is so overdue. I will get back on the horse and get some fresh posts to you pronto! Happy Snacking!