I have been away far too long again, and it took the right meal to make me sit down and write again. Last night's dinner was that meal. A month or two ago, I experimented with using egg roll wrappers with something of a Tex-Mex filling, and last night, I think I hit it spot on. While the prep and cook time for this was longer than the usual half hour I try to allow, it wasn't by much, surprisingly. I started with ground beef and black beans sauteed with a couple of different chili powders, some garlic salt, pepper, ground cumin, and coriander. I rolled these into the wrappers with a bit of shredded sharp cheddar, and browned them in peanut oil. Simple, crispy, and again, surprisingly quick. A bit of rice in the cooker, and that was it.
The Verdict
When three of the four in our family go back for seconds, it is a good sign. The crispy, flaky egg roll wrappers are a great substitute for the more traditional corn platform I associate with this kind of protein concoction. With a dollop of sour cream and salsa on the side for dipping, the result was unquestionably successful. I also think I have finally beaten my aging and well-used rice cooker into submission, as it has been plaguing me with poorly-cooked rice of late. Last night, it was almost perfectly cooked. I chose jasmine rice, and it had just the right texture to complement the main course.
The idea of fusing cuisines is really a balancing act. It is a matter of picking ideas that work well together, and not just cobbling together random ingredients, hoping something will click. It's not unlike what I've been feeling about parenting these past few busy months. Taking a step back and seeking balance goes a long way toward preserving the sense of self that parents still desperately cling to, while happily sinking deeper and deeper into their other identity of mom or dad. I don't know any two parents who were raised identically, and as such, we all bring different experiences and ideas about how to guide our children to our parenting experience. Really, parenting is a kind of fusion as well, when there are two folks doing the job. And when we are lucky, or thoughtful, or careful, or all of these things, going back for seconds can be really satisfying.
Showing posts with label garlic salt. Show all posts
Showing posts with label garlic salt. Show all posts
Wednesday, November 20, 2013
Monday, December 24, 2012
Christmas Eve - Rib Roast
Well, Christmas Eve was the cooking day this year. We have
decided to have Christmas morning at home with the girls, but also decided, at
least for this year, to head to Indiana to visit with family around the middle
of Christmas Day. I was torn between making a ham or a beef rib roast, and
decided that the rib roast was the best plan. I haven’t put our relatively new
oven through much of a workout since it’s arrival in the fall, mostly because we
have been battling a string of illnesses in our house, and I have been
completely off my game on meal preparations; mostly just phoning it in with
staples that are nice, but hardly worth writing about (at least not around the
holidays).
I found a great, and simple, guide for cooking a rib roast, and I'd love to meet this "Pops Fassett" some day. I've made a few roasts over the years, but am always looking for a simpler way to get the job done, and done predictably. Trust me, if you plan to make a nice standing rib roast, and you like it cooked perfectly pink with a delicious, crispy edge, this will not let you down. I kept my rub painfully simple. Just some garlic salt, kosher salt, freshly ground pepper, and a small bit of rosemary (under the ribs only). I'm not usually one to just follow directions, and I did tweak Pops' plan a tiny bit, but I didn't need to.
We invited a neighbor to join us, and it was a wonderful meal, with mashed potatoes, steamed broccoli (for which I broke down and made a cheddar cheese sauce - of course, from scratch and with real cheddar), and to make it feel like a real holiday meal, our older daughter had her first time helping her mom roll out the crescent rolls from the tube. Some things are just fine from mass producers, and tubes of bread at holiday meals sure do save a great deal of hassle.
The Verdict
My wife insisted on a Bordeaux with our meal, and I am glad she did. The one we served had a great peppery nose, and was a great partner for our meal. The meat was tender, cooked just the way I like it (and even met with approval from our older daughter!). It had just the right bit of saltiness, and I'm glad I decided against adding garlic gloves throughout the roast tonight. Simple was just what was needed. The potatoes met with the usual approval from both little ones. I served up a bit of bleu cheese to accentuate the meat, and it was a nice addition. It was a basic meal, but throwing all modesty aside, it was almost perfectly executed. The broccoli was neither too crisp, nor too soggy. The potatoes were a tiny bit heavier than I make most of the time, but I opted for half-and-half over the usual milk, and that made a good bit of difference on all fronts.
I think sticking with a simple, traditional meal and spending the time with a favorite neighbor and my immediate family had a particularly strong appeal for me this year. I've been pained thinking about the losses so many families faced in the wake of the school shooting in CT. I've been thinking of friends who have lost loved ones entirely too soon in life lately, and others coping with serious illnesses, living each day steeped in prayer for something far more basic and precious than gifts under a tree. I've also been acutely aware of the loss in my own life, as this is the first Christmas since my mom's passing. She is sorely missed, and would have been thrilled to enjoy that rib roast with us, I am sure.
But with whatever melancholy may be swirling about, I am joyful in sharing my younger daughter's first Christmas with her, and especially excited that our older daughter is now at the age where the wonder and excitement come with an understanding of the special-ness of the holiday. Mom would have loved to see them, so in her honor, and with the heavy hearts of so many others in my thoughts, I will hug them tighter tomorrow, relish their joy that much more, and if it is even remotely possible, I will love my family - all my family near and far - that much more on this Christmas Day.
(Also, look for a posting in a few weeks on beef barley soup. I saved the bones and some meat, and am really looking forward to making that in January).
Wednesday, October 24, 2012
Spicy Pork Empanadas
Growing up in northern New Jersey, I vividly remember seeing ads for Goya Adobo Sauce. They aired with greater frequency than I would have imagined on network TV of the 1970s and early 1980s. Sure, I also would occasionally tune into the Spanish-language UHF stations to watch a bit of "lucha libre" on weekends, but that was a rare indulgence. (No, really it was). I recall seeing cans of chipotle peppers in adobo sauce in the "ethnic foods" aisle in the grocery store. These always seemed exotic to me, a mystical thing that, as a boy, I would never have imagined having as part of a meal, never mind an item simply "on hand" in my pantry. As I think about it, few foods in the "ethnic" aisle would have seemed viably edible when I was a boy. Part of the reason, I'm sure, was simply my youth and lack of experience, but another part of it probably stemmed from living in a household that was not all that open to cultural "otherness." About the only food we bought from that aisle was the canned La Choy products, and the thought of canned Chow Mein still triggers a gag reflex deep inside for me.
I have come to appreciate a reasonably wide array of foods from other cultures over the years, and I have a fondness for empanadas, not only because they are delicious (really, I don't think I've ever had a bad one), but also because the basic concept is so appealing. Think about it; a delicious filling in a bread/pastry that is fried. Simple, easy to handle, comforting. And yes, I know that baking is an option, but if you can fry, why not? I had not made them before this evening, so the challenge for me was to keep the record perfect; I simply refused to taint the track record by making bad empanadas.
I started with some onion and oil, a bit of tomato paste, the chipotle/adobo goodness, cumin, and garlic salt, and added in small cubes of pork tenderloin and some water. I kept letting the sauce reduce, then adding a bit of water to keep the dish cooking, until finally getting the pork nice and tender (and still juicy). Once reduced down, I felt the filling needed a bit more sweetness to balance the flavors, so I added a bit of turbinado sugar. I confess that I decided on frozen "discos" for my first outing, in part because I wanted to eliminate a point of possible failure, but in larger part because I knew that, like most weeknights, my time would be limited. As a personal goal, I plan to make those from scratch next time. Once constructed, I fried the empanadas in a mixture of canola and peanut oil until golden brown.
To put it simply; hot and spicy, but delicious. In addition to opening up that can of chipotle/adobo from the pantry, and my time-saving (yes, also a bit lazy) move of using the perfectly acceptable frozen discos, I served some canned pineapple on the side. The sweetness, and more importantly, the acidity really complimented the heat from the filling.
I thought for a minute about my pantry as I was writing this and realized that, in the event of a long power outage or natural disaster, I would still be able to cobble together some rather interesting meals from the shelf-stable things I tend to keep around as a matter of course. It might be a fun challenge to cook for a few days with only things that are shelf-stable and already in the house just to see what I would end up with. I know this, for certain: it wouldn't be anything like I would have imagined walking those grocery aisles with my aunt when I was a young boy or teenager.
I have come to appreciate a reasonably wide array of foods from other cultures over the years, and I have a fondness for empanadas, not only because they are delicious (really, I don't think I've ever had a bad one), but also because the basic concept is so appealing. Think about it; a delicious filling in a bread/pastry that is fried. Simple, easy to handle, comforting. And yes, I know that baking is an option, but if you can fry, why not? I had not made them before this evening, so the challenge for me was to keep the record perfect; I simply refused to taint the track record by making bad empanadas.
I started with some onion and oil, a bit of tomato paste, the chipotle/adobo goodness, cumin, and garlic salt, and added in small cubes of pork tenderloin and some water. I kept letting the sauce reduce, then adding a bit of water to keep the dish cooking, until finally getting the pork nice and tender (and still juicy). Once reduced down, I felt the filling needed a bit more sweetness to balance the flavors, so I added a bit of turbinado sugar. I confess that I decided on frozen "discos" for my first outing, in part because I wanted to eliminate a point of possible failure, but in larger part because I knew that, like most weeknights, my time would be limited. As a personal goal, I plan to make those from scratch next time. Once constructed, I fried the empanadas in a mixture of canola and peanut oil until golden brown.
The verdict
To put it simply; hot and spicy, but delicious. In addition to opening up that can of chipotle/adobo from the pantry, and my time-saving (yes, also a bit lazy) move of using the perfectly acceptable frozen discos, I served some canned pineapple on the side. The sweetness, and more importantly, the acidity really complimented the heat from the filling.
I thought for a minute about my pantry as I was writing this and realized that, in the event of a long power outage or natural disaster, I would still be able to cobble together some rather interesting meals from the shelf-stable things I tend to keep around as a matter of course. It might be a fun challenge to cook for a few days with only things that are shelf-stable and already in the house just to see what I would end up with. I know this, for certain: it wouldn't be anything like I would have imagined walking those grocery aisles with my aunt when I was a young boy or teenager.
Saturday, September 22, 2012
Fried rice and five spice chicken
Tonight, at dinner, we hosted Ben, Amanda, Lizzie, and AJ for dinner (and, of course, Ben & Amanda's daughter!). The occasion was to work on the wedding ceremony for Lizzie and AJ for which I will serve as officiant in a couple of weeks. I decided to do a simple marinade for some chicken, and popped the chicken breasts into a large Ziploc with rice wine vinegar, soy sauce, fish sauce, some organic sugar, and some Chinese five spice earlier this morning. I've fallen in love with the flavor of five spice, and have not had nearly enough opportunities to cook with it lately, so the thought that the rain would stay away and allow me to grill gave me the incentive I needed today. When I grilled the chicken, I added a dash of garlic salt, some more five spice, and a hint of cayenne to ratchet up the flavor a bit.
I was also looking forward to making some fried rice tonight, as well. I like using sherry wine to make my fried rice, and was glad I found the last of the snow pea pods in the produce section this morning, since I enjoy those in my fried rice, too. I added in some carrot and baby corn, skipping the egg and onion I usually add tonight in favor of a quicker version with powdered ginger, garlic salt, soy sauce, peanut oil, and a hint of fish sauce. I used both brown and wild rice, and the texture of the rice itself really stood out as a result, keeping some "tooth" in the face of large pieces of vegetable.
The chicken was great, plain and simple. Nicely cooked, and just enough of the five spice to tantalize without overpowering. I would have liked a tinge more heat, and may play with that the next time around. The rice was also quite tasty, but I need to add the onion and some fresh ginger next time to really keep it as I usually like it. The egg would have been nice, too, but I do sometimes feel a bit odd having both chicken and egg in the same meal (yes, I'm thinking of Paul Simon's "Mother and Child Reunion" right about now). I think our guests enjoyed as well. We did have a bit of wine, but for the life of me I can't recall what it was (maybe a Cabernet/Merlot blend). It was a bit much for the meal, but whatever. A white would have been lost to the five spice and smoky grill flavor in the chicken, even if it would have been better with the rice.
The best part of the evening, however, was having a relaxed conversation about the wedding ceremony, helping Lizzie and AJ think about what they do and do not want, and (hopefully) putting them at ease about the event. I recall planning my own ceremony with my wife several years ago, and can't help but think that some five spice chicken probably would have made that planning all the better. As I recall, we met our officiant at a chain restaurant of some sort near the interstate in Indianapolis, and it wasn't nearly as fun as tonight.
I was also looking forward to making some fried rice tonight, as well. I like using sherry wine to make my fried rice, and was glad I found the last of the snow pea pods in the produce section this morning, since I enjoy those in my fried rice, too. I added in some carrot and baby corn, skipping the egg and onion I usually add tonight in favor of a quicker version with powdered ginger, garlic salt, soy sauce, peanut oil, and a hint of fish sauce. I used both brown and wild rice, and the texture of the rice itself really stood out as a result, keeping some "tooth" in the face of large pieces of vegetable.
The verdict
The chicken was great, plain and simple. Nicely cooked, and just enough of the five spice to tantalize without overpowering. I would have liked a tinge more heat, and may play with that the next time around. The rice was also quite tasty, but I need to add the onion and some fresh ginger next time to really keep it as I usually like it. The egg would have been nice, too, but I do sometimes feel a bit odd having both chicken and egg in the same meal (yes, I'm thinking of Paul Simon's "Mother and Child Reunion" right about now). I think our guests enjoyed as well. We did have a bit of wine, but for the life of me I can't recall what it was (maybe a Cabernet/Merlot blend). It was a bit much for the meal, but whatever. A white would have been lost to the five spice and smoky grill flavor in the chicken, even if it would have been better with the rice.
The best part of the evening, however, was having a relaxed conversation about the wedding ceremony, helping Lizzie and AJ think about what they do and do not want, and (hopefully) putting them at ease about the event. I recall planning my own ceremony with my wife several years ago, and can't help but think that some five spice chicken probably would have made that planning all the better. As I recall, we met our officiant at a chain restaurant of some sort near the interstate in Indianapolis, and it wasn't nearly as fun as tonight.
Sunday, August 12, 2012
Wild boar tacos
Yes, it has been another long lapse since my last post. A second daughter in the house consumes the time that I had finally carved out after dinner as our first daughter was becoming increasingly independent. Now that the younger child is about four months old, we are finally beginning to find some routines once again, and tonight's dinner was special enough to write about. I don't know if I'll be lucky enough to get another one of these done any time soon, and frankly, I'm just glad I still get to make dinner most nights. Writing about it is just a bonus, anyway.
My wife picked up an online deal for Artizone recently; not that recently, actually, but recently enough that she passed it my way before it expired. Some of the speciality shops here in Chicago would be regular haunts for us if we lived closer to them, but parking is an ordeal without the kids; with them, it's just a royal pain. Artizone let's us order from several of the shops we like (and some we have yet to try), and have the goods delivered to our home. I have been to Gepperth's Meat Market in the past, and was impressed with their shop. When I found that they had some game meats available via Artizone, well, I was giddy.
The bottom line - having the little ones around makes us appreciate having things delivered.
The wild boar I had them bring had to wait in the fridge for a couple of days before I was able to cook it. We had a few other things on our family agenda this week, but tonight I was finally able to bring it to the table. I knew when I ordered it that I wanted to make some kind of tacos with the meat. I browned the meat with some chopped cilantro, garlic, and green onion in a smattering of olive oil. It was clearly lean meat, and I knew I'd need a bit of extra oil for this to work. Once browned, I added a splash of liquid smoke, followed by a blend of corn starch, chili powder, cayenne, ground cumin, garlic salt, kosher salt, and smoked paprika. Unfortunately, I was out of guajillo chili powder, and I think that may be on my next Artizone order (or my next trip to the spice place in Old Town). To create the sauce, I opted to use Pepsi tonight in place of water. I wanted a bit of sweetness, and the cola seemed like a nice idea.
I chose corn tortillas for my tacos, and my wife opted for whole wheat. We topped things with more of an American spread - lettuce, sour cream, salsa, green onion, cilantro, and cheddar tonight.
The verdict
I was quite pleased with the result. The mild game undertones were present, but with everything else happening in the flavor column, that was a welcome and expected taste. We kept things pretty simple tonight, skipping wine or beer. It was a nice end to the family time after a wonderful weekend together, and a real treat having a few minutes to write about it. We were also glad to spend some time celebrating a milestone birthday with a neighbor last night. Our older daughter really appreciated the chocolate fountain at the shindig (I have NEVER seen her so hyper), and I was pleased to contribute some chicken marsala to the festivities. I wish I had a bit more time to write about it, but I'm sure I'll make that dish again and again. Wild boar isn't the kind of thing I'm likely to make quite as often, but after tonight's meal, I wish it was more readily available (and less expensive). If I ever move back to Florida, I'll have to befriend some boar hunters, I suppose...
My wife picked up an online deal for Artizone recently; not that recently, actually, but recently enough that she passed it my way before it expired. Some of the speciality shops here in Chicago would be regular haunts for us if we lived closer to them, but parking is an ordeal without the kids; with them, it's just a royal pain. Artizone let's us order from several of the shops we like (and some we have yet to try), and have the goods delivered to our home. I have been to Gepperth's Meat Market in the past, and was impressed with their shop. When I found that they had some game meats available via Artizone, well, I was giddy.
The bottom line - having the little ones around makes us appreciate having things delivered.
The wild boar I had them bring had to wait in the fridge for a couple of days before I was able to cook it. We had a few other things on our family agenda this week, but tonight I was finally able to bring it to the table. I knew when I ordered it that I wanted to make some kind of tacos with the meat. I browned the meat with some chopped cilantro, garlic, and green onion in a smattering of olive oil. It was clearly lean meat, and I knew I'd need a bit of extra oil for this to work. Once browned, I added a splash of liquid smoke, followed by a blend of corn starch, chili powder, cayenne, ground cumin, garlic salt, kosher salt, and smoked paprika. Unfortunately, I was out of guajillo chili powder, and I think that may be on my next Artizone order (or my next trip to the spice place in Old Town). To create the sauce, I opted to use Pepsi tonight in place of water. I wanted a bit of sweetness, and the cola seemed like a nice idea.
I chose corn tortillas for my tacos, and my wife opted for whole wheat. We topped things with more of an American spread - lettuce, sour cream, salsa, green onion, cilantro, and cheddar tonight.
The verdict
I was quite pleased with the result. The mild game undertones were present, but with everything else happening in the flavor column, that was a welcome and expected taste. We kept things pretty simple tonight, skipping wine or beer. It was a nice end to the family time after a wonderful weekend together, and a real treat having a few minutes to write about it. We were also glad to spend some time celebrating a milestone birthday with a neighbor last night. Our older daughter really appreciated the chocolate fountain at the shindig (I have NEVER seen her so hyper), and I was pleased to contribute some chicken marsala to the festivities. I wish I had a bit more time to write about it, but I'm sure I'll make that dish again and again. Wild boar isn't the kind of thing I'm likely to make quite as often, but after tonight's meal, I wish it was more readily available (and less expensive). If I ever move back to Florida, I'll have to befriend some boar hunters, I suppose...
Tuesday, March 13, 2012
Grilled pork chops - the season begins early.
We have been absolutely blessed with amazingly mild weather all winter long in Chicago this year, and March has been downright balmy. I was thrilled to step out onto the deck tonight and briefly share the company of our neighbor and his son. They came out to fire up their grill just after I got mine started for the first time this year. I should note that it was his son grilling up cheeseburgers, and it makes me immensely happy to see a young teen already finding a love of cooking. After a day of problems and setbacks, I was pleased to find my grill in perfect working order, and with ample propane on hand. I decided to reach back far into my bag of cooking tricks and make a pork chop dish that has been a staple of mine for well over 2 decades.
I'm a big fan of Italian sausage made with fennel seed (I know some who prefer it without), but I've really been feeling the burden of my winter spare tire, so the leaner option - a lean pork chop with a similar flavor - made a whole lot more sense. When making this pork dish on the grill (rather than under a broiler on on the stovetop), I prefer to pound in my seasonings on at least one side before cooking. The seasonings tend to stay in place better, which is really no small feat with fennel seeds. I added something I picked up on a whim this weekend at the grocery store; some dehydrated red onion flakes. Along with these and the fennel seeds, I topped the pork with oregano, crushed red pepper, garlic salt, and black pepper. Truly basic, but it packs a flavorful punch. I managed to find one of my silicone brushes (sans handle) in with my daughter's toys allowing me to brush on some olive oil before grilling, rather than pouring it all over the place. (I think the child and I are going to have to have a serious conversation soon about which kitchen items are for playing, and which are MINE!)
The verdict
Tender, juicy, and bursting with flavor. If you are not a fan of fennel, I promise not to make you eat this if you visit. If you are, you will LOVE this. Since this was the first grilling of the season, I served this up with some simple buttered corn (maize, if you will). Here's the amazing part; we got our daughter to try the pork, and she kept eating it! I thought that it would be either too exotic or too spicy, frankly, but there you have it. She ate a fair bit of it, too. It is especially rewarding to have her actually like something that is a favorite of mine. It didn't hurt that there was strawberry shortcake as a reward for dessert. She ended up eating some pound cake and whipped cream in the end, so I suppose I should feel even greater pride knowing that my pork chops beat out some sweetened strawberries (if not the cake and whipped cream).
I enjoyed a spot of unremarkable Malbec with this. Ever since our honeymoon in Mendoza, it is hard for me to eat grilled meats without thinking of Malbec, and it is essentially our staple wine at this point.
Another hard day wiped away by a good meal.
I'm a big fan of Italian sausage made with fennel seed (I know some who prefer it without), but I've really been feeling the burden of my winter spare tire, so the leaner option - a lean pork chop with a similar flavor - made a whole lot more sense. When making this pork dish on the grill (rather than under a broiler on on the stovetop), I prefer to pound in my seasonings on at least one side before cooking. The seasonings tend to stay in place better, which is really no small feat with fennel seeds. I added something I picked up on a whim this weekend at the grocery store; some dehydrated red onion flakes. Along with these and the fennel seeds, I topped the pork with oregano, crushed red pepper, garlic salt, and black pepper. Truly basic, but it packs a flavorful punch. I managed to find one of my silicone brushes (sans handle) in with my daughter's toys allowing me to brush on some olive oil before grilling, rather than pouring it all over the place. (I think the child and I are going to have to have a serious conversation soon about which kitchen items are for playing, and which are MINE!)The verdict
Tender, juicy, and bursting with flavor. If you are not a fan of fennel, I promise not to make you eat this if you visit. If you are, you will LOVE this. Since this was the first grilling of the season, I served this up with some simple buttered corn (maize, if you will). Here's the amazing part; we got our daughter to try the pork, and she kept eating it! I thought that it would be either too exotic or too spicy, frankly, but there you have it. She ate a fair bit of it, too. It is especially rewarding to have her actually like something that is a favorite of mine. It didn't hurt that there was strawberry shortcake as a reward for dessert. She ended up eating some pound cake and whipped cream in the end, so I suppose I should feel even greater pride knowing that my pork chops beat out some sweetened strawberries (if not the cake and whipped cream).
I enjoyed a spot of unremarkable Malbec with this. Ever since our honeymoon in Mendoza, it is hard for me to eat grilled meats without thinking of Malbec, and it is essentially our staple wine at this point.
Another hard day wiped away by a good meal.
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