Super Simple Eggplant Parmesan

As I mentioned before, yesterday was my sister-in-law's birthday! Recently, she has been talking about Eggplant Parmesan and how much she loves it but she does not get the opportunity to enjoy it as much as she would like.  My brother, who does a lot of their cooking tends to prepare only those items he likes and, unfortunately for Jen, Eggplant Parmesan does not make the cut as far as Dave is concerned.  I figured she would enjoy a night off from kitchen duty so, I made her the super simple version of Eggplant Parmesan.  It is so easy because it eliminates the frying of the eggplant in favor of oven browning and, as a matter of fact, you do not even need to turn the stove on, not even for the sauce. 

Super Simple Eggplant Parmesan
1 large eggplant
1 egg
1/2 cup flour

3 cups Panko breadcrumbs
1/2 cup Parmesan cheese
3 cups shredded mozzarella cheese
1 large can Italian tomatoes (preferably San Marzano)
1 bunch fresh basil, torn
1/2 teaspoon hot pepper flakes
2 cloves garlic, minced
1 tablespoon sugar
1 teaspoon salt
pinch of pepper
1 tablespoon balsamic vinegar
few tablespoons olive oil 

Preheat oven to 400 degrees. Line two baking sheets with parchment paper. Slice eggplant into 1/2 inch discs. Place the flour and panko breadcrumbs on two separate plates, beat the egg into a shallow bowl and season with salt and pepper.  Dredge each eggplant slice in the flour, dip in the egg and press into the Panko breadcrumbs.  Place on the breaded eggplant on the parchment lined baking sheets.  Drizzle over a little olive oil and bake in the oven for 15 minutes.  Remove the baking sheets from the oven, flip over each eggplant and drizzle with a little olive oil.  Return to the oven and bake for an additional 15 minutes. They will be lightly golden on the edges, very crunchy and not at all oily. Set aside to cool. 

Prepare sauce by placing tomatoes in a large mixing bowl.  Using a potato masher, break down the tomatoes until fairly smooth but still chunky (poke each tomato before mashing to prevent them from squirting all over you..just in case, wear an apron!). Add torn basil, garlic, hot pepper flakes, sugar, salt, pepper, balsamic vinegar, and olive oil and stir well to combine.  That's it!  No need to cook the sauce on the stove because it is going to bake in the oven once the casserole is made. 

Oil a casserole dish and place on layer of eggplant on the bottom.  Cover with about 1/2 of the sauce, 1/2 of the mozzarella and 1/2 of the Parmesan cheese.  Proceed with another layer of eggplant and follow with sauce, mozzarella and Parmesan.  Cover with aluminum foil and bake at 375 degree for about 20 minutes.  Remove foil cover and bake for an additional 20 minutes or until hot and bubbly.  Let rest 15 minutes before serving.     

 

Grilled Chicken Fajitas and Guacamole

Oh boy, you sure can tell that summer is coming to end by the lack of sunlight now available to illuminate my dinner pictures. For most of the summer daylight extended well into the evening and even after 9:30 or 10:00pm, but now darkness is creeping in a little earlier every night.  I took this photo last night around 7:45pm on a clear, beautiful, hot evening but, the lack of light and failure to use a flash has unfortunately resulted in a muted, dull appearance of the beautiful vibrant colors which were in reality on this tasty fajita. Bright orange sweet pepper and verdant guacamole against the stark white briny queso fresco made a lovely presentation as well one delicious dinner!

Yesterday was supposed to be a joint Sunday birthday celebration for me and my sister-in-law, Jen, who's birthday is today (HAPPY BIRTHDAY, JEN!!) and mine, which is tomorrow. However, my little niece Sophia, started pre-school on Thursday and Friday of last week and, as we should have expected, she inevitably picked up a bad cold. So, we were forced to scratch our planned giant Fajita party with tubs o' guacamole and free flowing Margarita.  Mom and I still ate the food, but I sure did miss the fun day we had planned, slip 'n' slide and all!!  Unfortunately, I anticipate this will now be the first of many plans to be interrupted by pesky germs picked up by little fingers.

In an effort to keep as much mess out of Nan's kitchen last night, and because it tastes good, we chose to cook the chicken, the peppers and the onions all on the grill.  One gigantic boneless skinless chicken breast was butterflied and seasoned with a variety of freshly ground chili powders including pasilla, ancho and chipotle as well as cumin, coriander, oregano, salt and pepper.  The peppers and onions were cut in half or quarters, depending on their size, and simply seasoned with oil, salt, pepper and a drizzle of Worcestershire sauce.  All were grilled over fairly high heat and chicken was removed first when an instant read thermometer indicated it was cooked through.  The onions and pepper stayed on until they were nicely charred and softened but still slightly firm.  We sliced them all into long strips and filled our warmed flour tortillas with the chicken, onions, peppers, crumbled queso fresco, chopped cilantro and a dollop of guacamole.  So good!   

Roast Beef, Gorgonzola Twice Baked Potato and Garlicky Green Beans

Even though we are still suffering through the heat of summer, no matter, a classic roast beef dinner is perfect anytime of the year. Green beans have been particularly lovely of late and, despite the fact that I am not a huge green vegetable eater, I was anxious to bring them home and include them in my tasty meal.  You can't really have a proper roast beef supper without potatoes, so I fixed up these twice baked babies with some creamy Gorgonzola cheese. An incredibly delicious roast beef dinner worthy of any family gathering and sure to please even the pickiest eater.

Roast Beef
1 eye of the round roast
1 tablespoon fresh rosemary, finely chopped
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 tablespoon balsamic vinegar

Preheat oven to 375 degrees.  Place roast beef on a rack in a roasting pan.  Combine remaining ingredients and slather on all sides of the meat. Place in the oven and roast for approximately 20 minutes per pound or until internal temperature reaches 125 degrees for medium rare.  Let rest 15 minutes before carving.

Gorgonzola Twice Baked Potatoes
Russet potatoes
milk
butter
sour cream
salt and pepper
crumbled Gorgonzola cheese 

Bake russet potato and when cool scoop out the potato pulp.  Mash potato and combine with milk, butter, sour cream and salt and pepper.  Refill potato shells with mashed potato mixture and sprinkle with crumbled blue cheese. Bake in 375 degree oven for approximately 20 minutes or until potatoes are hot and bubbly. 

Garlicky Green Beans
fresh green beans
red onion, finely diced
1 clove garlic, minced
butter 
olive oil
salt 
pepper

Bring a sauce pot of water to a boil and cook green beans for approximately 5 minutes or until tender but still firm.  Immediately submerge green beans in a cold water bath to stop the cooking and lock in the green color.  Drain well and dry completely. In a sauce pan heat butter and olive and add onion.  Cook onion slowly for about 20 minutes or until caramelized.  Add garlic and cook for another couple of minutes.  Add green beans and saute until warmed through.  Season with salt and pepper and serve immediately.   

Hickory Grilled Salmon

A couple of weeks ago while channel surfing through my favorite Saturday morning cooking shows, a favorite way to start the weekend, I came across this recipe being prepared by Chris Kimball and company on one of my very favorite shows, Cook's Country. As I am always looking for new ways to prepare salmon, which is one of my favorite fish, and already being a fan of the Cedar Plank Salmon , I could hardly wait to test this simple technique on my next lovely salmon fillet.  

This is such a great way to prepare salmon because it is cooked outdoors on the grill, in a disposable foil pan and on wood chips which most who BBQ regularly have around anyway.  East preparation, simple clean-up and no special equipment!  The sugar, salt and pepper seasoning lends a hint of sweetness to the fish and the salt and pepper are a great compliment to the rich smokey flavor.  The thinly sliced lemon was my own addition to this recipe as I love the way the slightly caramelized lemon juice cuts the fattiness and richness of the salmon without being too tart.  When all is said and done, by far, one of the best ways to prepare salmon I have tried so far.  Thank goodness Cook's Country and America's Test Kitchen did all of the recipe testing for us and we benefit from a perfect technique/recipe.

Hickory Grilled Salmon - Adapted from a Cook's Country Recipe
From the episode: Surefire Seafood

Serves 4.

1 1/2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 skin-on salmon fillets (each 6 to 8 ounces and 1 1/4 inches thick)
1 tablespoon olive oil
2 cups wood chips , soaked for 15 minutes

1. Combine sugar, salt, and pepper in small bowl. Pat salmon dry with paper towels. Brush flesh side of salmon with oil and sprinkle with sugar mixture. Following photos 1 and 2, use heavy-duty aluminum foil to make four 7- by 5-inch trays. Using tip of knife, perforate bottom of each tray. Divide wood chips among trays and place salmon skin-side down on top of wood chips.

2. Place trays with salmon over hot fire and grill, covered, until center of each fillet is still just translucent, about 10 minutes. Remove trays from grill. Slide metal spatula between skin and flesh of fish and transfer to platter. Serve.

Lazy Chicken Parmesan

I really do not know how I would get by in the kitchen without boneless skinless chicken breasts.  They are definitely a freezer necessity due to their versatility in taking on flavors from many types of food, they thaw in the microwave in no time flat and they have a really quick cooking time too.  I spent the day in Shipshewana, IN yesterday, one of my favorite shopping and perusing jaunts, and arrived home late, tired and supremely starved.  Fortunately for me, I had about 1 cup of the "no cook tomato sauce" I made for pizza just the other night, a bit of fresh mozzarella leftover from pizza as well and a frozen chicken breast.  While the real deal chicken Parmesan is one of my favorite meals, I was not about to break out a breading station and trash my kitchen late last night in pursuit of a perfectly golden brown sauteed piece of chicken. I did, however, crave a tasty meal and still wanted those same chicken Parmesan flavors.  The result was my lazy man's (or woman's in this case) chicken Parmesan.  

I thawed the boneless skinless chicken breast in the microwave without cooking the edges and placed it between two pieces of parchment paper.  I pounded the chicken breast with a rolling pin to an even thickness of about 1/4 - 1/2 inch and placed it in a small baking dish, uncooked.  On top of the raw chicken breast I poured over the chunky tomato sauce and topped it with sliced fresh mozzarella and freshly shaved Parmesan cheese.  After covering the dish with aluminum foil, I placed it in a preheated 400 degree oven for about 20 minutes.  I removed the foil and let it cook, uncovered for an additional 20 minutes or until the top was bubbly, brown and the chicken was cooked through.  

I needed something to soak up the tomato sauce so, I also prepared a bit of linguine according to the directions on the packet.  To balance out the carb count, I quartered and sliced some fresh zucchini,  purchased at a little market in Shipshewana that afternoon, and just briefly sauteed it in a little butter and olive oil.  After a sprinkle of sea salt, fresh cracked pepper and a new shaving of Parmesan cheese, I was finally ready to eat.

Steak Frites: Spiced Up and Dressed Down

The traditional Steak Frites is fabulous French Bistro fare, for sure.  Proof that it really does not matter what nationality you are, steak and french fries is a favorite.  My super simple and slightly spicy version is perfect for a quick week night meal suitable for the busiest of families.  Using the very economic skirt steak and  taking a little assist from the store with ancho spiced sweet potato fries, you can have a delicious bistro worthy meat and potatoes meal for a fraction of the price and, though you may want to transport yourself to Paris, you don't even have to leave your kitchen. 

Preheat the grill to medium heat for about 20 minutes.  Season the skirt steak with your favorite BBQ or steak dry rub.  Grill the steak over medium high heat for approximately 4 minutes per side for medium rare.  Remove from the grill and let the meat rest for about 10 minutes before serving.  

Meanwhile, prepare ancho spiced sweet potato fries according to the package directions.  Serve hot with my easy Gorgonzola chive dipping sauce. 

Easy Gorgonzola Chive Dipping Sauce
2 tablespoons precrumbled Gorgonzola cheese
2 tablespoons sour cream
1 teaspoon mayonnaise
dash Worcestershire sauce
pinch garlic powder 
2 tablespoons fresh chopped chives

Combine all ingredients in a small bowl, mashing the crumbles of Gorgonzola a bit to incorporate the flavors.  Serve with grilled skirt steak and ancho sweet potato fries.  Also great as a dip for vegetables or with spicy chicken wings!

Home Made Pizza

Pizza is one of my all time favorite foods!  Used to be that I thought I could only get really good pizza from a pizza parlor, but with this dough recipe from Chris Bianco that I found in "The Gourmet Cookbook" and my No Cook Tomato Sauce, you can absolutely create some delicious pies right in your own kitchen.  The one I made for dinner last night is topped with fresh mozzarella cheese and thin slices of really good hard peppered salami. The possibilities are endless, however!  Substitute my ingredients for your own favorites and create your own Hawaiian Pizza, BBQ Chicken Pizza, Seafood Pizza, Cheeseburger Pizza or any other combination you dream up.  While I cooked this one on a pizza stone in a 450 degree oven, I have also used this dough recipe for pizza on the grill and it worked out even better! 

Basic Pizza Dough adapted from a recipe by Chris Bianco in "The Gourmet Cookbook"

1 (1/4-ounce) package active dry yeast
1 3/4 cups unbleached all-purpose flour, plus more for kneading and dredging
3/4 cup warm water
1 1/2 teaspoons salt
1 1/2 teaspoons olive oil

Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until surface appears creamy, about 5 minutes.

Stir together 1 1/4 cups flour and salt in a large bowl. Add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough remaining flour (about 1/2 cup) so dough comes away from the sides of the bowl.

Knead dough on a dry surface with lightly floured hands (reflour hands when dough becomes too sticky) until smooth, soft, and elastic, about 8 minutes. Form into 4 balls for individual pizzas and put on a lightly floured surface and generously dust with flour. Loosely cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/4 hours.

 

To shape the dough, do not punch down. Carefully dredge 1 ball of dough in a bowl of flour to coat and transfer to a dry work surface. Holding one edge of dough in the air with both hands and letting the bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing the weigh of dough to stretch to roughly 4 inches. Transfer to a floured tray and work edges with fingers to get desired shape. Let side on tray for about 15 minutes before preparing as desired.

No Cook Tomato Sauce
1 can San Marzano tomatoes (drained)
1 large garlic clove, minced
2 teaspoons sugar
1 teaspoon salt
fresh oregano
fresh basil
drizzle of Balsamic Vinegar
2 tablespoons olive oil

Place drained tomatoes in a large mixing bowl and mash with a potato masher until an even consistency is made. Add remaining ingredients and stir to combine.

Kabob Veggie and Salami Panini with Provolone and Garlic Mayonnaise

I could live the rest of my life eating sandwiches for breakfast, lunch and dinner!  I mean it.. really.  Summer tomatoes are almost perfect, but a tomato sandwich on soft white bread dressed with a little mayo and a sprinkling of salt is ethereal.  Eggs and bacon are tasty for breakfast, but place them on a flaky biscuit with a slice of American cheese....ummm, now that's the way to start the day! I really don't know what it is that makes anything and everything taste better when it is thoughtfully placed between two pieces of delicious bread, blanketed lovingly with some cheese, slathered in butter and gently toasted to warm, gooey, crunchy, golden brown perfection, but it does.  

After enjoying some fabulous Beef Kabobs for dinner Sunday night to the point of near combustion, there was still a bit of grilled marinated veggies left over.  Being someone who really tries (though not always as successful as I would like to be) not to let food go to waste, I pondered a good way to utilize those delicious grilled vegetables for dinner last night.  I have been wanting to indulge in a grilled vegetable sandwich for quite some time this summer so, luckily for me, this was the perfect opportunity and what's better is that I did not even have to cook (except for toasting the sandwich, but that does not really count).   

I found a great crusty roll and simply layered the leftover bell peppers, onion, mushrooms, and zucchini with a couple of slices of provolone cheese and some fantastic rustic salami onto the roll.  I dressed this lovely little creation with a bit of garlic mayonnaise, which was made by combining a grated clove of garlic, good quality store bought mayonnaise and a tiny spoonful of Dijon mustard.  After a nice, gently weighed down, toasting on a cast iron skillet it reached the pinnacle of melted cheesy, warm veggie, toasted bread perfection!  

Marinaded Beef Kabobs

This is one of those dishes I am sure I have not bothered to try in at least 20 years.  The memories of dried out, tough meat with the texture of shoe leather paired with mushy over cooked vegetables lacking any sort of flavor was enough to discourage me from inviting Beef Kabobs into my kitchen and onto my dinner plate. However, after reflecting further, I was certain there I could replace the distasteful old memories with tasty new ones.  After all, I embrace everything skewered onto a beef kabob including the beef, green and red bell pepper, fresh pineapple, onion, portabello mushroom and zucchini. So, theoretically, all it would take to transform my former unwelcome dinner recipe into a frequent guest was a flavorful marinade and proper cooking. Indeed, I was right.

Beef Kabob Marinade

1 large garlic clove, minced
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1/4 cup red wine
1 tablespoon honey
1 tablespoon peach preserves
salt
pepper

Prepare grill by cleaning grates and preheating to high.  Combine all ingredients together in a mixing bowl and set aside while the kabobs are prepared.  Gather all veggies, fruit and meat that you wish to include on each kabob.  You are certainly not limited to the ingredients I choose, so feel free to substitute your favorites.  Cut everything into roughly 1-2 inch pieces, keeping a consistent size and shape whenever possible.  Thread the veggies, fruit and meat onto a skewer, cover with half the marinade and let flavors combine in the refrigerator for as little as 1/2 hour or up to 4 hours.  Remove from refrigerator and place on a hot grill.  Rotate kabobs and baste with remaining marinade about every 5 - 10 minutes.  Total cooking time will be approximately 15 minutes.  Serve hot and over rice if desired.  

Roasted Corn, Heirloom Tomato and Habanero Salsa

This is that most wonderful time of year when there is such an abundance of seasonal Summer vegetables that we have waited all year to enjoy.  Sometimes, in fact, there is so much either from an over eager trip to the farm stand or from a bumper crop in our own gardens that we wonder what in the world to do with it.  Living in northern Indiana we are surrounded by corn and, while most of the fields are harvested for feed, we still have our share of sweet corn.  In fact, in the midst of Summer I always have more sweet corn than I could ever possibly eat alone due to the prepackaged 1/2 dozen or dozen parcels my local farm stand sells. As most who read my blog on even a somewhat consistent basis knows, I love salsa, so I could come up with no better way to incorporate my plentiful produce into a delicious and healthy treat than fresh and fiery salsa.

Roasted Corn, Heirloom Tomato and Habanero Salsa 
1ear sweet corn, husk and silk removed
2 large ripe Heirloom tomatoes, quartered
1/2 red onion
1 habanero pepper
1 clove garlic
juice of 1 lime
small handful fresh cilantro
salt

Preheat your grill to high.  Season the tomatoes, corn and habanero pepper with a little canola oil, salt and pepper.  Place the tomatoes, corn and hot pepper on the grill and cook until a nice bit a char develops and the vegetables soften slightly. To prepare the habanero, cut it in half and remove the veins and seeds being extra careful not to touch your face after handling.  Place the 1/2 of the seeded and vein habanero (you can add more but start slow), tomatoes, raw onion, garlic clove, lime juice, cilantro and salt into a food processor.  Pulse until vegetables are well incorporated and evenly chopped.  With a sharp knife, cut the kernels from the ear of corn and add it to the salsa.  Stir in by hand so as not to break up the kernels with the blade of the food processor. Serve immediately or store in an airtight container in the refrigerator for 24 hours. 

 

Fried Catfish Sandwich

No fancy maneuvers, just a good down home, old fashioned fried catfish sandwich on a billowy roll, atop crunchy shredded lettuce with a slather of home made tartare sauce.  I have searched far and wide for the perfect soft bun for just this purpose and was never able to locate the pinnacle of fluffy white rolls, until recently and it was right under my nose.  Fried catfish, though soaked in buttermilk, Old Bay Seasoning and hot sauce and coated with panko bread crumbs before being fried to golden perfection, is a very tender flaky fish.  Should the bun be too chewy, this perfect fish sandwich would be ruined after the first bite when all of the tasty fixings come shooting out the sides.  Not good sandwich technique.  While there is absolutely a time and place for great crusty, chewy artisan breads as the vehicle of choice for sandwich ingredients, this is not it. My recommendation for those locals is the Martin's brand hamburger buns.  It is the perfect consistency, size and shape for a variety of sandwiches including a humble hamburger.  Don't know why I did not give them the respect they deserved before now, but, better late the never I suppose. 

Amy's Tartare Sauce
1/2 cup mayonnaise
1 tablespoon dill pickle relish
1 tablespoon sweet pickle relish
1 tablespoon capers, chopped
zest of 1/2 lemon
dash of Worcestershire sauce
1 tablespoon fresh parsley, chopped

In a mixing bowl, stir together all ingredients and refrigerate for at least an hour before serving to allow flavors to come together.

Sweet Wasabi Mustard Glazed Panko Crusted Salmon

One of my favorite flavor combinations ever is salmon and wasabi.  I think it is the pungency of the fiery green horseradish against the rich, fatty salmon that works so perfectly together.  However, as anyone who has taken too big a mouthful and suffered a horrific case of wasabi  head knows, a little goes a long way!  So, though salmon is a meaty and substantial fish able to stand up to the boldest of flavors, you want to taste the fish itself which has been perfectly enhanced by this hot condiment and not overtaken by it.  This glaze is a great combination of flavors and is perfectly sweet, spicy, and salty, though you can also adjust the amounts to make it as dangerously wasabi hot as you dare.  The addition of a crust of panko breadcrumbs also provides great texture.     

Sweet Wasabi Mustard Glaze
salmon fillet
1 teaspoon wasabi paste
1 tablespoon Dijon mustard
1 tablespoon honey
panko break crumbs
salt
pepper

Preheat oven  to 400 degrees. Place heavy bottomed, oven proof saute pan in the oven and preheat for approximately 20 minutes.  Meanwhile, combine wasabi paste, mustard and honey in a small bowl.  Pat salmon dry, season with salt and pepper and liberally brush with mustard wasabi glaze.  Press panko bread crumbs firmly into the flesh of the fish so that it sticks to the glaze.  Remove the saute pan, carefully, from the oven and add 1 tablespoon of canola oil.  Place salmon, skin side down, in the pan and return to the oven.  Cook for approximately 12 - 15 minutes or until center is pink and the bread crumbs turn golden brown.    

Easy Oven Roasted Ribs

You know, sometimes there is nothing more enjoyable and, in the end, more gratifying than spending an afternoon in the yard babysitting a low and slow rack of ribs smoking over an open flame.  Then there are times during a busy week when you want to statisfy a craving for moist, succulent, sweet, sticky bone sucking goodness without all the time and work involved with cooking them on the grill.  Here is a ridiculously easy way to cook baby backs in the oven with results that are amazingly good.

Easy Oven Roasted Ribs
1 rack baby back ribs
1 bottle of BBQ Sauce (I used Sweet Baby Ray's)
2 tablespoons BBQ dry rub

Preheat oven to 350 degrees.  Season ribs with dry rub on both sides.  Place on an aluminum foil lined baking sheet and slather with BBQ sauce.  Cover tightly with aluminum foil and roast in the oven for 2 hours.  Remove from oven, uncover and brush with additional BBQ sauce.  Place ribs under the broiler, turning once, until brown and crusty.     

Mac 'n' Cheese

My poor Mom, who has been suffering with a tooth situation for quite some time, finally had to have it yanked out yesterday.  I have a ridiculous and debilitating fear of the dentist and am so afraid, in fact, that my brother actually had to drive her to the appointment (she was being put under) because I am too paralyzed with fear to even enter the office.  The mere thought of it, as I am writing this, makes me literally feel like I could burst into tears.  Anyway, since I felt as if I did not live up to my daughterly responsibilities,  I did want to contribute to help make the end of Mom's day just a bit brighter.  The best way I knew how to achieve this was to make her a comforting and enjoyable meal.  Since we were working with a chewing disability last night I thought of the best soft,  most satisfying, filling and supremely comforting meal I could think of, mac 'n' cheese.   

Mac 'n' Cheese
1 box small pasta (macaroni, bowtie, seashell, etc.)
3 tablespoons butter
3 tablespoons flour
3 cups milk
4 cups shredded cheese (cheddar, parmesan, mozzarella)
1 teaspoon Dijon mustard
5 dashes hot sauce
panko bread crumbs
salt
pepper

Prepare pasta in a large pot of salted, boiling water according to the directions on the package.  Drain and set aside.  In a separate large sauce pan melt butter, add flour and mixing continuously with a wooden spoon for a minute or two.  Once raw flour flavor has been cooked out, gradually add milk and whisk continuously to avoid lumps from the flour.  When the milk and flour/butter mixture has been incorporated add Dijon, hot sauce, salt and pepper and let simmer for about 5 minutes or until thickened.  Remove from heat and shredded cheese and stir well to combine.  Add pasta to the cheese sauce and pour into a large buttered casserole dish.  Top with grated parmesan and panko bread crumbs.  Dot with a little extra butter and bake in a 375 degree oven for about 30-40 minutes or until cheese bubbles and topping is golden brown.  Let mac 'n' cheese sit for about 10-15 minutes to "set" before serving.

Cashew Chicken

Lately, I have really enjoyed trying recreate some of my favorite Chinese restaurant dishes at home.  While they may not be quite as authentic and, though nothing does hit the spot like the tasty treasures that lie within those little white paper boxes, these at home recreations do give you the ability to control the ingredients.  It's great to choose what vegetables to include, how spicy to make it and even the type of rice used.  Even better is that they are very easy to make and work great the next day as a lunch in some lucky recipients sack. 

Cashew Chicken
boneless skinless chicken breast
1 bell pepper, diced
1 onion, diced
1 garlic clove, minced
1 cup cashews
1/4 cup low sodium soy sauce
2 tablespoons rice wine vinegar
juice 1/2 lime
1 tablespoon brown sugar
1 tablespoon Asian chili paste
1 tablespoon corn starch
reserved water from poached chicken

Poach chicken in enough simmering water to cover 1/2 chicken breast for approximately 20-30 minutes or until cooked through.  Set aside to cool and shred into bite sized pieces when cool enough to handle. Reserve poaching liquid. Meanwhile, prepare sauce by combining soy sauce, rice wine vinegar, lime juice, brown sugar, chili paste and corn start in a small bowl.  Next, in a large skillet or wok, stir fry garlic in canola oil until it sizzles and just starts to turn golden brown, but be careful not to let it burn.  Add bell pepper and onion and stir fry until vegetables soften.  Add chicken and cashews and toss well together and heat through.  Add soy sauce mixture and bring to a boil.  If it appears too thick add just enough of the reserved poaching liquid until the proper consistency is reached. Simmer over low heat until heated through.  Serve over white, Jasmine or Basmati rice and garnish with chopped chives, cilantro, soy sauce and hot sauce. 

  

Allie's Birthday Dinner Shrimp Scampi

I'm sure I've mentioned this before, but here it is again anyway. No matter how old, or young in some cases, we are my Mom will prepare our personal favorite requested meal for our birthday.  We celebrated my sister's 39th birthday yesterday, although her actual special day is August 19th, and her chosen meal was one of my mom's most frequently and most requested specialties, shrimp scampi.  There is no doubting why this recipe has stood the test of time and continues to be a standard on restaurant's everywhere.  It is garlicky, buttery and just scrumptious, particularly with these perfectly cooked sweet, succulent shrimp.  Though it is not part of the original recipe, I like to top this rich pasta and seafood pairing with a fresh topping of chopped tomatoes with a hint of balsamic vinegar and a few basil leaves.  It just lends a little brightness and freshness which is a perfect compliment to the rest of the dish. 

Nan's Shrimp Scampi

1 cup butter, melted
1/4 cup dry white wine
1/4 cup minced parsley
2 tbsp. lemon juice
3 large garlic cloves, minced
2 tsp. basil
1 tsp. Worcestershire sauce
3/4 to 1 tsp. Tabasco sauce
1/2 tsp. salt
2 lbs. large shrimp, shelled and deveined
1/2 cup dry unseasoned bread crumbs (or Panko)

Heat oven to 450 degrees. Placed shelled and deveined shrimp in a shallow baking dish. Combine the first 9 ingredients and set aside 1/4 cup. Pour the sauce over shrimp and coat well. Combine the retained 1/4 cup of sauce and 1/2 cup of breadcrumbs. Mix well an sprinkle over top of shrimp. Bake 10 minutes, being careful not to overbake.

Ancho Chili Rubbed Cheddar Cheeseburger with Mustard Sauce

Ok, so clearly I have a problem, I'll admit to that.  I will not, however, be seeking any treatment for my crazy addiction to cheeseburgers because I don't want help.  When those intrusive thoughts of melted cheese draped over a perfectly grilled beef patty slathered with fried onions and dripping with a creamy mustard sauce all tucked into a soft bun wiggle their way into my mind, I am utterly powerless.  I have no choice but to give into my desires. 

Tilapia with Pan Sauce and Tomato, Basil, Bread Salad

I don't know about you but I frequently have, stored up in my mind, all sorts of meals I want to make, ingredients I want to use and flavors I want to taste.  This delicate, lightly sauce Tilapia is just one of those dishes.  The combination of butter, white wine, lemon juice and briny capers are absolutely perfect with this mild fish.  Paired with my summer favorite of tomatoes, basil garlic, balsamic vinegar, olive oil and toasted sourdough bread cubes, I almost convinced myself I was sitting at an intimate table in a quaint family owned bistro, perched precariously atop a rocky hillside, overlooking the Mediterranean Sea and enjoying a crisp glass of perfectly chilled white wine.  If only....

Tilapia with Pan Sauce
Tilapia fillets
flour
butter
olive oil
juice of 1/2 lemon
white wine
capers
salt
pepper

Heat a large skillet with a little butter and olive oil over medium heat. Lightly coat both sides of each of the fish fillets with flour, shaking of any excess.  Season with salt and pepper.  Place each fillet in the pan and saute on both sides for just about 2 minutes or until fish is just short of cooked through.  Add capers, white wine and lemon juice and let the fish cooking in the sauce while it reduces just a bit. When fish has finished cooking, remove to a plate, turn off the heat and whisk a tablespoon of butter into the sauce.  Pour over fish and serve hot with an extra flourish of lemon.

      

Chipotle Thousand Island Chicken Salad Sandwich

It was so unbearably hot here yesterday that I was really in the mood for a crispy refreshing salad for dinner. Also, however, in the back of my mind lingered an image of a perfectly cooked chicken breast sandwiched between a soft bun, topped with melted swiss and lightly dressed with a delightful spicy thousand island sauce.  So, I combined the two and created the Chipotle Thousand Island Chicken Salad Sandwich.  

The first step was to prepare the sauce.  In a small mixing bowl combine mayonnaise, ketchup, dill pickle relish, sweet pickle relish, Worcestershire sauce, a spoonful of adobo sauce from a can of chipotle chilis, a dash of garlic powder and salt and pepper.  Stir to combine and keep in the refrigerator until needed. 

In a seperate mixing bowl I combined shredded lettuce, thinly sliced red onion and diced tomato.  At the last minute I dressed the salad topper very lightly with the thousand island sauce.  

I purchased a small fresh boneless skinless chicken breast from the supermarket and pounded it out to an even thickness of about 1/2 inch.  The chicken breast was seasoned simply with salt and pepper and sauteed in a preheated skillet until cooked through or about 10 minutes per side.  While still in the hot pan I placed 2 slices of swiss cheese over the chicken and let it melt down over the top.  Finally, I placed the swiss cheese topped chicken breast on the soft bun and crowned it with the salad and an additional dollop of the spicy sauce.        

Tostada with Peach Chipotle Salsa and The Best Guacamole

Ground beef is almost, if not, the best "go to" ingredient for easy, budget conscious cooking.  I generally buy it from the meet counter of one of our supermarkets when it is on sale, package it into smaller serving sizes and store it in the freezer.  It only takes about 5 minutes or so in the microwave on the defrost setting and it's ready for a million different uses.  I put mine to use in one of my favorites, tostadas on fresh corn tortillas, which were toasted to crispy perfection right over the flame of my stove using no oil. The great thing about tacos or tostadas in the summer is that they are the perfect vehicle for using all of the beautiful produce available at the farm stands right now.  I topped mine with home made peach chipotle salsa and a dollop of the the best guacamole, if I do say so myself. 

Peach Chipotle Salsa
farm stand peaches
ripe summer tomatoes
chipotle in adobo sauce
red onion
garlic cloves
fresh lime juice
cilantro
salt

Prepare the ingredients by cutting the tomatoes, peach and red onions into a rough chop.  Place them into a food processeor with 1 chipotle pepper, garlic, lime juice, cilantro and salt.  Pulse until the desired consistency is reached and no large pieces of any one item remain.  It is difficult to give precise amounts as it largely depends on your taste.  I find 1 tomato, 2 peaches, 1/2 onion, 1 chipotle and 2 garlic cloves work well for me, but you can certainly adjust for your personal taste.


The Best Guacamole
ripe avocado
serrano pepper, finely diced
red onion, finely diced
garlic clove, minced
cilantro, chopped 
pinch cumin
lime juice
salt

In a bowl combine serrano pepper, red onion, garlic, cilantro, lime juice, cumin and salt.  Fold in avocado, mashing with a fork to incorporate well with other ingredients and to reach desired consistency.  Taste for seasoning and adjust accordingly. 
 

Double Dipped Deep Fried Chicken

For years I have been singing the praises of my mother's fried chicken which she prepares quite simply by dusting the pieces with flour and shallow frying them in a skillet. It is always moist and flavorful with the most perfect delicately crispy skin.  Hands down, my favorite fried chicken. Every so often, however, I am lured in by photos or recipes which display georgeous pictures of crunchy coated chicken that can not help but make.  Most times I am disappointed by a batter that is too thick or that falls off the chicken with the first bite or that has no flavor.  This time, I was actually very pleasantly surprised to have prepared a deep fried chicken that was moist, flavorful, crispy and quite excellent, overall.  Still, while it was a delicious change, I will maintain by loyalty to the lightly flour coated, shallow pan fried chicken.    

Double Dipped Deep Fried Chicken
chicken pieces (I used legs and thighs, but you can use your favorite pieces)
buttermilk
salt
pepper

Place the chicken pieces in a plastic bag and cover with buttermilk.  Season with salt and pepper and let marinade in the refrigerator for at least an hour or as long as overnight. 

canola oil
flour
paprika
cayenne pepper
garlic powder
dried oregano
salt pepper
1 egg
1/2 cup milk
1/2 cup water

In a large dutch oven or cast iron frying pan, heat about 4-5 inches of oil to 350 degrees. Combine flour, paprika, cayenne pepper, garlic powder, oregano, salt and pepper in a mixing bowl.  In a seperate bowl whisk together egg, milk and water.  Remove the chicken pieces from the buttermilk and let the excess liquid drain off.  Roll the each piece in the seasoned flour, then dunk into the egg mixture and toss in the flour once again.  Place each piece in the hot oil and fry for approximatly 15 minutes (depending on the size of the chicken pieces) turn once.  Remove from oil and let drain on a plate lined with parchment paper.  Season with sea salt, immediately.

Maple Chili Glazed Salmon with Black Bean Mash

When it comes to fish, I definately have my favorites.  For you regular readers, you already know that Tuna, Tilapia and, obviously, Salmon are my "go to" ocean swimmers.  I guess one of the reasons I am so fond of these three is due to their versatility.  They each act as a blank canvass waiting to absorb an array of different flavors and take on many textures.  Tuna can be so delicate when sliced ever so thin and served rare with a drizzle of soy sauce but it is equally comfortable in it's roll as a burger stuffed full of bold flavors and tucked between a soft bun.  Tilapia also is flaky and lovely when simply pan sauteed but can also satifsy the most raging fried food craving when cut into strips and deep fried to a crisp golden brown and dusted with sea salt.  Likewise, one of the dantiest of all dishes is poached salmon, served at ladies lunches worldwide but salmon is so fabulous when perfectly coated in a spicy ancho chili and sweet maple glaze perched atop of pillow of flavorfully delicious coarsley mashed black beans.  

Maple Chili Glaze for Salmon     
1 tablespoon ancho chili powder 
1 tablespoon Dijon mustard
1/4 cup pure maple syrup 
salt and pepper

Combine ingredients in a small mixing bowl and set aside.  Preheat a medium skillet (I used cast iron) over medium heat.  Prepare the salmon by coating in a small amount of canola oil and seasoning with salt and pepper.  Place the fish, skin side down, in the preheated skillet and let cook for approximately 5 minutes.  Brush the top of the salmon with the glaze and gently turn it over in the skillet.  Let cook for another 5 minutes or so, until the underside is caramelized and the interior of the fish retains some pink color.  Serve over mashed black beans with an extra drizzle of glaze. 


Black Beans
1 can unseasoned black beans
1/2 red onion, finely chopped
1 small poblano pepper, finely chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon Mexican oregano
1 chipotle chili in adobo sauce, finely chopped
1 tablespoon red wine vinegar
salt
pepper

In a medium sauce pan heat a few tablespoons of canola oil and sautee onion and poblano until soft.  Add garlic and continue cooking until fragrant.  Add cumin, oregano and chipotle and stir to combine well.  Add black beans, red wine vinegar and season well with salt and pepper.  Let the beans gently simmer for approximately 15-20 minutes.  Using a potato masher, mash the beans right in the sauce pan leaving some texture.  Stir well and serve hot.  Excellent the day with chips or in a variety of tacos.



  

Mixed Grill with Dill Marinated Vegetables and Roasted Potatoes

Each and every week prior to our family gathering at my mom's house on Sunday afternoon for dinner, she spends an exorbitant amount of time contemplating her menu in an attempt to please all people's palates.  Obviously an impossible task, particularly in our family, as some love salad while others will not touch a green vegetable and some are cheese lovers and others are haters.  We even have those on crazy diets which prohibit such staples as wheat gluten and even protein.  How in the world, then, do you prepare a meal that fits into these ridiculous parameters, you ask?  Only with the expertise of a well experienced mom who has the culinary chops to include a vegetable dish which doubles as a salad, roasted potatoes which pleases all, a juicy rib eye, a couple of tenderloin steaks and a few boneless skinless chicken breasts thrown in for good measure.  

The dill marinated vegetables has been one of my very favorite dishes since I can remember.  I must admit to being the one, the only one, in the family does not enjoy cooked vegetables so I generally prepare my own salad when we all get together for dinner.  My brother loves vegetables but hates salad and everyone else is happy to eat either one or both.  Therein lies the reason this dish is so successful in our house, it is the perfect intermingling of vegetable and salad and, most importantly, it is so delicious and everyone (and I really mean everyone) loves it!!!   

Dill Marinated Vegetables

Cut up broccoli, cauliflower, carrots, fresh mushrooms, cucumbers and any other favorite fresh vegetables, into bite size pieces.  Place in a large mixing bowl. Prepare marinade.

Marinade
1 cup canola oil
1 cup apple cider vinegar
1 teaspoon pepper
1 tablespoon dill (fresh or dried, if using fresh increase amount)
1 tablespoon garlic salt
1 tablespoon sugar
1 teaspoon salt

Mix ingredients together and pour over vegetables.  Mix well and chill for at least 6 hours and preferably overnight.

"New Cooking Gadgets" Dinner: French Fries Hot from the Fryer and Charcoal Grilled Burgers

As I mentioned about a week or so ago I recently procured a charcoal grill which, due to spacial limitations, is currently being house as my mom's.  As anticipated, I have not been able to experiment with it since the very first chicken I grilled a few weeks ago, so I was really excited when mom suggested I fire it up last night for a most unsophisticated, roll up your sleeves, extra napkin cheeseburger.  Honestly, I can not recollect the last time I enjoyed a burger cooked over charcoal and have been dreaming about the anticipated experience for years. Boy, oh Boy was it good (but then again, I've never met a burger I didn't like)!  In addition to the regular charcoal, which I started using a chimney starter, I threw in a handful or two of hickory wood chips.  

In addition to cooking the burgers with my new grill, we also made home made french fries with the newly acquired Cuisinart Fryer.  While actually having a fryer on hand and making fried foods at your whim may be a bit dangerous to the waistline, with a little self control I think it will be a really fun gadget to have around.  What self respecting burger cooked over charcoal would share the plate with anything other than hot, salty, crispy french fried potatoes?  We experimented with the "double fry" method which was supposed to guarantee a restaurant type crispy french fry at home.  After cutting up a standard russet potato, we preheated the fryer to 325 degrees per the instructions.  We loaded the potatoes into the basket and lowered them in the oil for their first "blanching" which took 3 minutes.  After removing the basket from the oil, letting it drain for a minute and laying the french fries out on a paper towel, we jacked up the heat to 375 degrees for the second fry.  Again, they cooked for 3 minutes to a beautiful golden brown color.  We removed them quickly from the hot oil and placed them in a single layer on some paper towels to absorb any excess oil.  After a liberal seasoning of sea salt they were ready.  The faint scent of "fry" was in the air which only added to the pre-taste excitement.  They were definitely delicious and fabulously crisp right from the fryer.  They did loose a bit of their crispiness after cooling off, but not enough to negatively effect the final outcome.  For sure, a great little fryer "just for fun", at a pretty good price and virtually no mess... fast fries, without the fast food.     

Panko and Sesame Seed Crusted Seared Ahi Tuna

The more times I have the opportunity to enjoy this meal, the more I obsessed I become with it.  Seared Ahi Tuna is such a clean, light and extremely healthy meal for any night of the year, but particularly spot hitting on a warm summer evening.  I admittedly, however, overcooked my tuna yesterday and, while it was still outstandingly delicious, it would have been near perfect if had been paying closer attention.  Fortunately for you, I did a much better job preparing my current favorite dinner just a few weeks ago so click here to find out how it really should look and how to make it right!

Farm Stand Vegetable and Italian Sausage One Pan Roast

This dinner came about after I went to my local farmstand yesterday afternoon, just to see what they had and to get some inspiration for dinner.  Lucky for me, it was chock full of all sorts of lovely colorful zucchini and squash and the most beautiful jewel toned sweet peppers.  My conundrum was how to fit all of these delicious veggies into one scrumptious dish.  Recalling that I had some fabulous spicy Italian sausage in the freezer and knowing that everything is better after it has been roasted, I decided to toss it all in a roasting pan and let the oven do the work!

I preheated the oven to a hot 400 degrees.  Next, I prepared the vegetables by simply cutting the zucchini in half, lengthwise because I prefer to keep the most natural appearance of the vegetable and larger pieces will prevent it from overcooking. I deseeded the sweet peppers and cut them in half as well.  I also halved a tomato, smashed 5 cloves of garlic, and quartered a sweet onion.  I placed them in the roasting pan, nestled in the spicy Italian sausage and drizzled over some balsamic vinegar and olive oil.  A little seasoning of salt, pepper and thyme and rosemary fresh from the garden and it was ready for the oven.  It roasted for approximately 50 minutes in total, being tossed really well after about 20 minutes or so.  I served it with a few leftover home made croutons to soak up some of those delicious juices and a good shower of freshly grated parmesan cheese.     

Chicken Saltimbocca

You know everyone is always seeking out new and different but easy and tasty recipes that incorporate boneless skinless chicken breasts.  They are a great summer ingredient because of their ability to carry almost any types of seasonings and flavors, they are lean and light and quite affordable.  While this particular chicken dish is certainly not new, it may be one that you have never prepared in your own kitchen, but I am confident it is destined to become a favorite.  After all, what could be better than a lovely chicken breast wrapped around salty prosciutto and creamy fresh mozzarella cheese all gently cooked in a delicate white wine sauce? Not much!    

Begin with a boneless skinless chicken breast placed between two pieces of parchment paper.  With a mallet or the back of a frying pan, gently pound out the chicken until it is an even 1/4 inch in thickness.  I happened to have some lovely creamy roasted garlic in olive oil which I drizzled over the top (entirely optional). Next, I draped the chicken breast with several immeasurably thin pieces of prosciutto and a few slices of fresh mozzarella cheese, fresh herbs (sage is commonly used, but I have quite a few basil plants, so I went with that), and salt and pepper.  Fold the the chicken in half and secured the edges with  few toothpicks to keep the cheese and prosciutto in place.  Pat each side with a light dusting of flour and place in a moderately hot pan with butter and olive oil.  Saute each side of the chicken for a just a minute until they are nicely browned.  Remove from heat and carefully pour in about 1/4 - 1/2 cup white wine and an equal amount of good chicken stock.  Continue cooking in the oven until the chicken is cooked through and the cheese had melted.  Remove the chicken from the pan and place the pan sauce back on the burner to reduce, if necessary.  Drizzle sauce over chicken prior to serving. 

Wordless Wednesday!

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Summer On A Plate: Heirloom Tomato and Bread Salad with Grilled Strip Steak and Sweet Corn

After a trip to the farm stand, I can hardly get home to fast enough to enjoy the treasures I have in tow. Yesterday was certainly no different.  I satisfied by obsession with multicolored heirloom tomatoes and a bag of sweet corn on the cob fresh from the field. My absolute favorite flavor combination is sweet summer heirloom tomatoes and torn basil dressed lightly with balsmic vinegar, olive oil, and a little salt piled high on good crusty bread charred slightly from the grill and rubbed with garlic.  I took the concept of that tomato bruschetta and gave it just a slight twist by turning it into a salad and adding crumbled Maytag Blue Cheese which matched so perfectly with the meatiness of the New York strip steak. An ear of sweet, juicy, burst in your mouth corn on the cob is the essence of summer and when grilled the natural goodness is delightfully highlighted with a few little carmelized kernels.  

Heirloom Tomato and Bread Salad

1 loaf good sourdough bread, cubed

Heirloom tomatoes, variety of sizes and colors, cut into bite sized pieces

1 garlic clove, minced

extra virgin olive oil

balsamic vinegar

Maytag blue cheese, crumbled (optional)

basil, torn

salt

pepper

Preheat oven to 375 degrees.  Place cubed bread on a baking sheet and drizzle with olive oil, salt and pepper.  Toss well to combine flavors and evenly coat each cube of bread.  Bake for approximately 15 minutes or until croutons are brown and crunchy. 

Meanwhile, place tomatoes in a large mixing bowl with basil, garlic, salt, pepper, balsamic vinegar and olive oil.  Using your hands, toss the ingredients together and gently squeeze the tomatoes to release some of their juices.  Tumble in the warm croutons and stir well to combine.  The crunchy croutons will absorb the garlicky tomato juices, olive oil and vinegar.  Just before serving crumbles of blue cheese and gently toss to combine.  

Beer Steamed Old Bay Shrimp

Second only to steamed Chesapeake Bay blue crabs, on the list of any Baltimorean's favorite ways to eat seafood, is steamed peel 'n eat shrimp.  If you were to peek into the backyard's of neighborhood across Charm City on any given Summer Saturday night you would be sure to find messy fingered friends, family and neighbors picking crabs and peeling shrimp.  Of course, as any self respecting seafood should be prepared, it's steamed in flat beer and covered in a blanket of Old Bay Seasoning.  So, slide on in to the patio bench, grab a cold one, and plan to spend the evening picking, eating, talking and laughing.  

As the saying goes, "you can the girl out of Baltimore, but you can't take the 'hon out of the girl", so despite the fact that I am not in my home town anymore, our family still takes every opportunity to recreate the foods and uphold the traditions that were such a part of our formative years. Fortunately, unlike blue crabs, shrimp are available in virtually every supermarket in all corners of the country and could not be any easier to prepare.  In a large stock pot, bring 1 flat inexpensive beer  (not the time to waste a fancy artisan brew) and about 1cup of cider vinegar to a boil.  Add about 3 tablespoons of Old Bay Seasoning and 2 pounds of shell-on shrimp.  Cover the pot with a lid and let steam for about 3-5 minutes or just long enough to cook the shrimp without overcooking.  Overcooked shrimp is most unpleasant when it gets rubbery and tough. Drain the cooking liquid, season with more Old Bay and tumble out onto a serving platter to directly onto a newspaper lined picnic table. Grab the paper towels and go to work!   

Hickory Smoke Infused Baby Back Ribs and Pasta Salad

I have always enjoyed cooking outdoors and anxiously await the first hints of summer to uncover the grill and start barbecuing.  In years past, I have been perfectly satisfied with my Weber gas fueled grill, but have recently longed for the flame licked flavors I recall from my childhood.  While no one can argue the convenience of  a gas grill, I can't imagine many would side with it in a flavor contest. The old fashioned charcoal grill is, certainly, the easy winner of that contest. 

As I have mentioned before, my back patio is barely large enough to fit my gas grill and without any extra room, I was recently able to convince my mother to house a charcoal grill at her place, which is much more suitable for such an activity.  It was with some reluctance, however, and she did her best to make me feel like a child championing her cause for a new puppy. She has emphatically stated that she will not touch it, start it, cook on it or, most definitely, clean it.  It is clear that the charcoal grill is entirely my responsibility!  In fact, she will not even allow to be displayed next to her monster gas grill on the patio.  It has been covered and relocated to a tiny spot in the corner, behind the fire place chimney and next to the plastic box that houses the hose.  So, since I won't be chauffeuring my nightly dinner from my house to my grill across town and back again, I had to find a way to extract more flavor from the trusty gas grill and save the charcoal Weber for Friday night burgers. 

The first step was to purchase some wood chips.  I found a rather large bag of hickory chips for a very reasonable price, I think it was actually less than $2.00.  Next, I soaked a few handfuls of the wood chips in water for about an hour or so.  Next, I packaged the hickory chips in three little foil envelopes and poked holes all over the top of the packets.  I placed them in the grill, under the grates, as close to the actual flame as I could get them.  All that was left was to preheat the grill as usual and get the ribs on!

I rubbed down a rack of baby back's with a pretty standard pork dry rub of paprika, chili powder, garlic, brown sugar, onion, cayenne, oregano, salt, and pepper.  Once the grill was preheat and the most fantastic aromas of hickory wood smoke were wafting from the grill, I turned the middle burner off and turned the other two to low in order to maintain a temperature of about 325 degrees.  I placed the ribs in the center of the grill left them to absorb those wonderful flavors.  Unable to resist the urge to peek, I did so and flipped them over about every half and hour to 2 1/2 hours.  During the final 30 minutes, I basted the ribs with BBQ sauce every 10 mins.  The result was a tender, moist, smokey flavored rib with crunchy caramelized bits and a sweet and sticky sauce.  

BBQ Sauce
1/2 cup ketchup
2 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
1 tablespoon brown sugar
2 tablespoons Bourbon
dash (or two) hot sauce

In a mixing bowl, combine all ingredients and stir well.  Taste and adjust flavors and seasonings as desired.  Very adaptable and can be made sweeter or spicier as desired!


Pasta Salad
1 pound cork screw pasta
English cucumber, small dice
grape tomatoes, quartered
Calamata olives, pitted and quartered
roasted red peppers, small dice
red onion, small dice
feta cheese, small dice
fresh parsley, chopped

Cook pasta according to package instructions.  Drain in a colander and rinse with cool water.  Add pasta to a large mixing bowl and combine with remaining ingredients.  Pour over vinaigrette (recipe follows) and stir well to combine.  Refrigerate for about 8 hours (or overnight, preferably) to give flavors an opportunity to combine.  Bring  to room temperature just before serving. 


Vinaigrette 
1/4 cup red wine vinegar
1/4 cup olive oil
1 garlic clove, minced
1 tablespoon Dijon mustard
1 teaspoon sugar or honey
1 teaspoon dried oregano
salt
pepper

Combine all ingredients, except for olive oil, in a mixing bowl.  Slowly add olive oil while whisking to create an emulsion.  Pour over pasta salad.