Braciole and Bravado

I wear my heart on a sleeve, so to speak.

No denying my look, my sweat, my eyes, my heart racing as I'm being ridiculed under a grand spotlight, as I bare my heart and soul on a plate.

 I've had the most fortunate opportunity to bring the plate to the critics, and offer my version of what "best represents me."

I could choose anything. I chose the very hard road of transporting food, aka, goods. Seafood would have been a very easy choice, or a prime rib, or a very tender Filet.

I chose round steak. This is me in a nutshell. This represents me. If you pound it out and stuff it with the right ingredients, simmer/braise in the right tomato sauce......it is, TO DIE FOR. The cheapest cut of beef that you could ask for. My Grandma made Braciole every Christmas Eve, and I still tear up thinking about the smells, the taste, the feeling I felt biting into it.

She made her's with slices of hard boiled egg and golden raisins, rolled into round steak, simmered in a hearty tomato sauce, heaven. In honor of my Grandma, I will bring this recipe, my adaptation, to this competition. I've included those lovely golden raisins, which add a hint of sweetness that you wouldn't expect. I only hope and pray that I can bring her justice to the plate. She deserves a little due credit, where credit was (most probably), was never given.

And I honor my Mother,  who has guided me throughout. No matter what happens, I'm so very grateful.

Mangia !

Recipe to follow, though I might need a video tuturial for this one.

Pantry Pasta

Sounds dull doesn't it.

But I'm feeling a little less than enthusiastic, and utilizing what's on hand. When I am NOT in the mood to hit the grocery store, trust me, I will make due.

I re-read this and think that I sound like a braggart, but I know this is where my culinary creativity, magician-like, meal-producing,  devotion begins. Way back when, when I didn't have a proverbial "pot" to tinkle into.

Come to think of it, my "pot" is still lacking...isn't most every one's?

I am not a braggart, just cheap. Though I do have a problem. I'm a hoarder with food. When I find an AWESOME deal, not a good deal, but AWESOME, I load up as if the Apocalypse will happen within the next 20 years. I honestly think this comes from having very little for many years. And also appreciating the savings/value of a dollar. Even the peels from potatoes, eggshells, coffee grounds, and whatever else will compost, goes into our future garden that has been tilled in prep for the next growing season.

I will take unused produce, chop it up and freeze it. It will be a future meal/meals, and that makes me very happy that I have not wasted, or thrown away a precious commodity.

I have even acknowledged to myself, and now anyone reading this, even if I hit the lottery, I would still relish and continue my cheapness, scouring the ads, cutting coupons, printing my e-coupons, and rejoice on the thousands of dollars saved with very little work. Call me crazy.

Food is a gift. Savor and be thankful. And don't forget to work it.

The following recipe came out of need, and quite frankly, laziness. I HIGHLY recommend any shellfish, since it flavors the tomato-based broth so well, but chicken would work. The capers added just the right amount of tangy- hello I'm in here too.

Ingredients: (Serves 4)

2 T. extra virgin olive oil
3-4 cloves garlic- minced
2- 14.5 oz. cans diced tomatoes
1 can black pitted olives- drained and sliced in half lengthwise
3 T. capers- drained
1 T. dried basil
1 pound shellfish- I used frozen sea scallops (thawed and drained)
1 pound angel hair pasta- cooked al dente
salt and fresh ground pepper- to taste
shaved Parmesan cheese- garnish

Cook pasta as directed to al dente, drain and reserve. Or cook while prepping sauce.
In a large skillet, saute olive oil and garlic over medium heat for 2-3 minutes. Do not brown.
Turn up heat to med-high and add tomatoes. Simmer until bubbly with lid on for 8-10 minutes. Add olives, capers, basil and simmer another 5 minutes with lid on, stirring occasionally. Season with salt and pepper to taste. Add shellfish (or chicken) and poach in tomato base until just cooked through. For scallops, this took about 5 minutes (please don't over poach as scallops will become rubbery and unattractive), with lid on. I broke up cooked scallops to stretch out, since they were fairly large. Taste again, does it need salt? pepper?
Incorporate pasta into tomato-seafood deliciousness with tongs in batches to make it easier to blend.
Serve with fresh shaved Parmesan.

Helloooo pantry pasta !

Mom's Pickled Eggplant

Eggplant. It's one of those vegetables you either LOVE or HATE. Sort of like brussel sprouts.

It can also be easily, and often, ruined. Over breading, frying in grease, losing it's natural deliciousness, form, and flavor.

What processes us to have an overwhelming need to hide our vegetables? We bread them, we fry them, we cover them with cheese sauce, we bury them in casseroles, and unknowing children out there are eating spinach hidden in their brownies(gasp)...God forbid we eat a piece of broccoli unless it's swimming in a pool of Alfredo sauce and mixed with the fettuccine.
OK. I'm over my tangent.

Thankfully I was raised in a "love the vegetables" home. My love of vegetables has always been there. I fondly remember a garden that yielded all summer long, and into the fall. We ate the freshest veggies you could get. The only way to learn how to love veggies, is to prepare them simply and let them speak for themselves.

I can honestly say I practice what I preach. When I go grocery shopping half of the contents of my purchase are veggies, fruits, fresh heads of lettuce, still in their natural form...cause that's how I like them.

Which brings me back to eggplant. One dish my Mom has made for years is Pickled Eggplant. It's one of those dishes that sparks an automated response to the cerebral cortex that screams: Comfort Food. No, let me rephrase that: One of my all-time favorite Comfort Food. It is peculiar looking, once cooked, not very photogenic either, but it is, in a word, delicious.

Two things that have to be served with this: crusty bread and a firm, pungent cheese. Though in case of emergency, I have been known to put this on crackers...I must warn you, this is very garlicky. You could make it with less garlic, but it wouldn't be the same dish to me.

The Hub's does not care for this dish. Mwaaahaahahahahaha ! MORE for me !!!




Cast of Characters:

Recipe- yields approx. 3 cups

2 nice sized eggplants- Peeled and cut into thin, finger-sized pieces
6 cloves of garlic- minced
Crushed red pepper flakes- to taste
Cider vinegar
Red wine vinegar
1/2 c. Extra virgin olive oil
Kosher salt- to taste

In a large pot add eggplant and almost cover with vinegars. I found this to be approx.(depends on size of eggplants) 2 c. each of the cider and red wine vinegars. Add a sprinkle of kosher salt.


This much vinegar..

Now, My Mom says you can cover with lid and bring to a nice simmer, or do it without a lid. Once the vinegars heat up, you may want to cover with a lid.
It's a little overpowering.
Once up to a gentle boil, cook for roughly 10-12 minutes until softened. Occasionally stir gently with spatula as if you were folding whipped cream into a batter, as you are trying to maintain the shape of eggplant as much as possible.
Once eggplant has cooked through, drain pot into strainer and let sit 20-30 minutes until slightly cooled.
Transfer 1/2 of eggplant into a glass bowl and add half of the salt, garlic, pepper flakes, and 1/4 c. olive oil and stir GENTLY!
Then add other half of ingredients and stir GENTLY again! Taste it. Does it need a little more salt? Mine did, go figure. (Inside joke)
Now grab some crusty bread and try it. I used an aged Asiago and a peeler, and shaved the cheese right on top.

This is how Mom likes it (all deconstucted and dangerous, torn bread, eggplant, and cheese...rebel!)

And this is how I like it: (Orderly)

Thank you Mom for bringing a tear to my eye and happiness in my belly.
Baphy xoxo

A Diamond in the Rough

https://www.facebook.com/pages/Kings-Hotel-and-Bar/157278394342752

Somebody, put this place on a Google Search. I tried in vain to look it up via Internet...no luck.

Did you ever land in a tiny little restaurant/bar business that blew your socks off ? I'm talking food, not ambiance. This is the kind of arena that gets my attention. These little known, except by the locals, establishments that deserve full credit, where most take for granted.

Though, those Halloween lights did make me smile.

One bite into an entire 1/2 pound hamburger, and I am hooked. Served on a half of a Cellone's sausage roll, lightly toasted, with the exact toppings I ordered. The burger was PERFECT. Not dry, not over-cooked, just the right amount of fat to keep it moist.
My toppings requested: a carefully positioned layer of dill pickles, a hefty slice of onion, lettuce, sauteed mushrooms, cheese, and yellow mustard.
When my burger arrived, it was mostly burger and some bun. Just enough bread to hold, but the burger sung it's own praises well beyond. I'm still smiling at it's glory !
With the toppings, it cost $4.45. Holla !!!

Hub's has ordered the wings, that come whole, and cooked to a crispy perfection, with a Carolina sauce that is slightly sweet, smokey, and pure delicious.

And there's the steak hoagie. And the hand-cut fries. Tears.

I'm still trying to finish the burger, no success yet, but Hub's usually picks up my slack. If dreams were a reality, I would lick my plate clean. I'm seriously trying.

Owned and run by Mike, aka "Mick", and his wife Gail. Located in Smithton, PA. Known as Kings Hotel, but referred to as "Kings". Two very gracious individuals that run the business by their gut and instinct. Of which, I appreciate. Keep up the awesome work.

Tricks and Treats

For some reason I'm super geeked for Halloween. Typically, it doesn't excite me and lost it's luster about 18 years ago.
 But this year it's different.
Perusing the Kraft food website I hit the Halloween button and here's what I found:

http://www.kraftrecipes.com/Community/recipe-exchange/userrecipedisplay.aspx?user_recipe_id=135995&group_id=1



Ghosts in the Graveyard.

The only thing I would make an adjustment to the recipe is to cream the cream cheese, butter, and powdered sugar together until smooth prior to adding milk, pudding mix, etc... I had some unsightly lumps and had to wave my "magic wand" to get those darned lumps out. But seriously, kids and adults will LOVEEEE this!!!

And another one on the same website:

http://www.kraftrecipes.com/recipes/cheesy-jack-o-lantern-114126.aspx

I'm renaming this one  Jack a Licious Cheesy Ball

The recipe idea was taken from Kraft's website, but here's my recipe for a classic, simple cheese ball.

2- 8 oz. cream cheese softened
4 oz. crumbled blue cheese
3 scallions thinly sliced- save tops for "stem"
1 T. Worcestershire sauce
1 1/2 to 2 c. shredded cheddar
2 pieces sandwich pepperoni- cut into small triangles

Combine cream cheese, blue cheese, scallions, Worcestershire, and 1/2 c. cheddar. Stir to combine. Let sit in fridge for 30 minutes then mold cheese ball into pumpkin shape. Roll in cheddar to coat. Place tops of remaining scallions on top for "stem." Make pumpkin "face" with pepperoni. Serve with assorted crackers.

Butternut Squash and Carrot Soup

Fall is officially here. Yeeeeaaaaahhhh !!!

As I type, it's 42 degrees, my house is scrubbed from stem to stern, and my candles are lit. This weekend has also officially been deemed (by me) one of the worst weather weekends this year. It has rained since Friday night, been chilly and miserable, yet somehow....I'm quite pleased.
I even brought what plant-life I wanted to save, indoors.
This is the kind of weather that makes me want to COOK. Even more than I typically cook. It makes me want to nest, rearrange the once open garage, to Closed. Drag in the porch furniture, and celebrate with autumnal decor/lights, in the hopes of no longer sweating my b*%^$ off (if I had them).

Oh, Fall....how I love you. It's a natural procession of yet another season. Bring on the fall foliage, which has already begun in earnest. Fall begins my craving for pork, slow cooked with apples. More cravings for stews, casseroles and comfort foods. Cranberries.....shut. up. Whole turkey? No problem.
But most of all, soup.
Soup is the elixir of all the God's, past and present.

I made two yesterday. Beef veggie (my personal fav), and a lovely Butternut squash and carrot.
I could have sufficed with just the butternut squash, but I'm trying to amp my nutritional content by adding the carrots. Personally, I would have added spinach, and whatever the heck else I should have had, on hand....but it was a long week.

What resulted was a blender that finally succumbed to 10+ yrs of abuse (with a little help from me), and this delicious/easy/nutritious/yummy bowl of goodness.

Other (well known soup companies) market and sell this for a formadible profit.......in a carton. Make your own. So easy.
 I'm told they even sell this at "Fru-Fru" establishments. Perhaps I should hang a swanky sign from the kitchen window.

Ingredients: Serves 4

1- 2 to3 lb. butternut squash- peeled and cubed*
2- large carrots-peeled and sliced
1/2 of a large onion-peeled and diced
32 oz. carton organic chicken broth
1/4 t. allspice
1/8 t. ground nutmeg ( I used fresh-thank you Trev and Ria)
Salt/pepper to taste
Sour cream- as garnish

Combine veggies in a pot, add broth and seasonings. bring to a boil, cover with lid over low simmer until veggies are fork tender (about 30 minutes). Ladle, in batches, into blender to emulsify. Be careful to leave lid on blender open, as it's very hot (which is where my blender finally >YAY<, died). Return to pot and combine. Ladle into soup crocks/bowls. Add dollops of sour cream as desired.

* I'm told they sell butternut squash frozen and cubed.....yeah, right. Not in my neck of the woods. If your like me, buy a whole butternut squash, and CAREFULLY peel with a very sharp paring knife. Once peeled, split down the middle lengthwise, and you will find a pocket of seeds.....like a pumpkin, but no so much. Scoop out the seeds with a spoon, then cube.

Green Chile Salsa

Been on a serious craving for authentic Mexican food. To the point where I'm dreaming of La Parilla's salsa and chips.
The tortilla chips were slightly warm, salty, and super thin and crisp. The salsa was just thick (yet watery) enough to cling it's tomato-ey base to the chips. With a hint of cumin, cilantro and garlic, I long for this recipe.
Of course, there are no La Parilla's in the North. Nor, are there ANY decent Mexican restaurants in the North, unless of course you consider Taco Bell to be a Mexican restaurant.....complete with Grade E meat, whatever that comes from, I don't want to know. Just thinking I fed my kids that crap (back in the day) makes me shudder in remorse.
And for the die-hards, you know who you are, whom consider Jose and Tony's http://joseandtonys.com/ an authentic Mexican restaurant.....phooey!
Though on a personal note, I do miss Chi Chi's. e. Coli-schmoli !
So I find this recipe for La Parilla's Green Chile Salsa, and literally salivate at the prospect of making it.....ALL WEEK.
Not the intended recipe I was looking for mind you, but for all intense purposes, it satisfied my need, if only for a moment, for authentic Mexican food.
The end of the recipe entry reads, "you could smather this over anything." Why yes, you could. Chips, chops, chicken, a beef brisket, shrimp skewers, even hot dogs, it's so good.
Though the steps involved roasting garlic, tomatoes, onion's, tomatillo's, poblano peppers, individually.......here's what I did.



All together now!
Who has time to roast individually? Look how happy they are together, in unison. Roasting as One....
I love tomatillos. Sort of a tart, bright, looks like a tomato, but brings so much to the table, thing. I refer to it as a thing, since I'm not accustomed to cooking with it, but I want to cook with it, I want to bring the tomatillo to my pierogie/meatloaf/bruschetta/chicken piccata mentality.
I'm thinking capers and tomatillo's....roasted on a crusty baguette.
Back to Mexican.
There's this little Mexican restaurant opening up soon, right here in "the Boon's." Already caught on fire, before even opening...not a good sign.
In the meantime, I shall try to duplicate that recipe from la Parilla, since the hopes of ever having it up here is non-existent, to date.
Here's a superb recipe, accidentally found, but very Mexican.

Pre-heat oven to 425 degrees.

Ingredients:
5 poblano peppers-chopped and seeded
1/2 yellow onion-peeled and sliced
5 tomatillos-husked and roughly chopped
2 cloves garlic-peeled
3 tomatoes- quartered
Canola oil
Salt/pepper
Place on a cookie sheet, toss with canola oil, then sprinkle with salt and pepper, and toss again. Roast approx. 40-45 minutes until golden brown.
Once cooled, add to a food processor. Here's the rest of ingredients:
Add 1/2c. water while processing ( I had to add a total of 1c. of water since I like it thinner)
Handful of fresh cilantro
1 t. cumin
1/2 t. kosher salt

The longer this sits, the better it is. The recipe did not call for lime juice, but I think it would have made it even better.