Well, I just finished making both my Brandied Cranberries (recipe on site) and this new cranberry sauce. And frankly, I could keep dipping a spoon into either of these sauces (quality control) and be one happy camper. (Patti, walk away from the kitchen!) Because they are both DELICIOUS ways to turn raw cranberries into an amazing accompaniment to turkey, smeared on a turkey sandwich, or with baked chicken, pork tenderloin, or get adventurous. Add some cranberry sauce to plain yogurt and heap it over granola for a decadent breakfast treat. Or as a topping for baked brie. The possibilities are endless. And cranberry sauce is ever so easy to make. And perfect for your upcoming Thanksgiving dinner.
So, if you are looking for a way to use that big bag of fresh cranberries you just brought home from the grocery store, with no real idea in mind how to use them, may I suggest either of these recipes.
And I know, there’s booze in both of my recipes. But I’m here to tell you, liquor really goes nicely with cranberries. It’s kind of like bourbon and caramel. There are just certain ingredients that appear to be a match made in heaven. And if you try this recipe, I’m sure you will agree.
Anyway, this is the second recipe I am posting today. So, I’m going to make this preface short and sweet. Just like this recipe which requires a short time in the kitchen to produce and could in every way be considered “sweet”.
Peace and love to all. And again – HAPPY THANKSGIVING.
12-16 oz. fresh cranberries
1 tsp. orange zest, or more to taste (but go gently)
½ c. water (or part orange juice)*
3 T. Grand Marnier** or any orange liqueur
¾ c. brown sugar, packed
1 cinnamon stick or ¼ tsp. ground cinnamon
Wash the cranberries and pick out any that appear soft.
Place the cranberries, orange zest, water/orange juice, Grand Marnier, brown sugar, and cinnamon in a medium-sized saucepan. Stir to combine.
Simmer the mixture over a medium-high heat for about 5 minutes or so, until the cranberries start to pop and the sauce starts to thicken. Stir occasionally.
Reduce the heat and continue simmering until the sauce has thickened to your liking. (About 10-12 minutes total).
Remove cinnamon stick, if using, and let the cranberry sauce cool. The sauce will continue to thicken as it cools. Store in the fridge in an airtight container.
Serve warm or at room temperature.
*After I have zested an orange, I squeeze out as much juice as possible into a half-cup measuring container. Then I make up the difference by adding water if necessary.
**A French, orange-flavored liqueur that combines cognac with bitter orange.
Fresh halibut is one of my favorite fishes to cook. (And of course, eat!) It is flaky and tender, and when cooked properly, it is just heavenly. The secret to wonderful halibut is simply to not overcook it. (I know. Easier said than done.) But like with other items that require a precise internal temperature to be perfectly cooked, I rely on my instant read internal temperature thermometer. And I also believe that halibut is a fish that requires a bit of help to lift it from rather bland to exciting. So, cooked with ingredients like in the four other halibut recipes on this site, or served with a tasty tartar sauce or aioli, halibut can be lifted from ho hum to magnificent. And halibut is pretty darn good for us. (Not perfect because it does contain low to moderate levels of mercury. But then, halibut is expensive, so at least in our household, halibut is not served very often.)
Anyway, I served the halibut Mr. C. had procured at our local Haggen’s grocery store using this recipe. And I served it with my new recipe for aioli. And they were both pretty darn delicious. So, if you too are a halibut lover, I suggest you give these recipes a try.
Well, last week was pretty busy, but this week promises to be a bit more relaxed. And that’s just fine with me. I can handle hustle and bustle in spurts, but the older I get the more I appreciate days when there is nothing on the calendar. I can just kick back, spend a bit of time researching new recipes, cooking, reading, or generally being apathetic. And I must admit, for the sake of my sanity, a bit of apathy is required right now. And definitely a bit of time away from reading the paper. There is only so much gun violence and idiocy that I can read about and still remain able to think and reason clearly. So, I have chosen to walk away from newspapers for a while. I will continue to read Heather Cox Richardson – Letters from an American, because she is the voice of reason in a cacophony of misinformation, repugnant politics, and unbridled greed. So, I haven’t unplugged completely. I’m simply on hiatus. La La La!
And on that happy note, as always, peace and love to all.
4 6 oz. halibut fillets
1 tsp. granulated garlic
½ tsp. dried parsley
½ tsp. kosher salt
freshly ground black pepper
1 T. extra virgin olive oil
Pat the halibut fillets dry with a paper towel. Season the skinless side of each fillet with granulated garlic, parsley, salt, and pepper.
Heat the olive oil in a large non-stick skillet over medium-high heat. Place the halibut on the hot oil skin side up, and cook without touching until golden, about 4 minutes. Carefully flip the halibut and continue cooking until you reach your desired doneness, 2-3 more minutes. (135-degrees is perfect for flaky, tender halibut)
Serve flesh side up. Pass the aioli. (recipe below)
GARLIC, LEMON, AND CAPER AIOLI
¾ c. mayonnaise
2 garlic cloves, finely minced
1 tsp. Dijon mustard
2 tsp. fresh lemon juice, or more to taste
¼ tsp. granulated onion
¼ tsp. seasoned salt
freshly ground black pepper
2 T. roughly chopped capers
Combine all ingredients and refrigerate. The aioli is best if made several hours before serving.
As I have written several times in my posts, I am getting lazier and lazier. And the other day I was in no mood to cook dinner. I’m currently recovering from cataract surgery, and it hasn’t gone as easily as predicted. Oh, not to worry. My eyes will eventually be just fine. They are just taking their own sweet time to stop being swollen. My eye doctor isn’t really concerned. (Of course he isn’t! They’re not his eyes!) But I trust him, and he is keeping a close eye (so to speak) on my progress.
But in the meantime, my “condition” is enough to keep me less than energetic when it comes to spending time in the kitchen. Or any other room besides my bedroom, for that matter. But I am getting better and I’m positive my energy will return after I stop feeling sorry for myself. But while I get my equilibrium back, I’m not terribly interested in trying new and amazing ways to tantalize our taste buds.
But dinner still must happen. So, with that in mind, I came up with the recipes you find below.
All three are easy to prepare, relatively inexpensive to make, and highly flavorful. And honestly, I have been making a variation of every one of these dishes for decades now. So, it was very easy for me to prepare this dinner combination.
After dinner, and I realized how yummy every part of our dinner had been, I decided I better pass the recipes along to you. Even if at most you would call them elementary efforts.
None the less, below you will find three recipes that, as described above, would never be considered haute cuisine, but are perfect for a cold, fall repast. And I think everyone in your family would find this comfort food meal very tasty.
Well, that’s it for today. We are off to enjoy Village Theater’s production of Camelot this evening in Everett. This has turned out to be a week of cultural events. Last Sunday – ACT theaters Sunday matinee production of Mrs. Loman is Leaving. (Fantastic BTW). Tonight – Camelot. And this Sunday, we will be attending a ballet at McCaw Hall in Seattle. And no, we don’t always have weeks like this. But when they do happen, it’s like being on holiday.
In between caring for my eyes and attending cultural events, I have also managed to get in a bit of reading. I just finished reading Castle Skull by author John Dickson Carr. What a romp! The story is set in a castle on the Rhine River that happens to look like a skull from afar. Three inexplicable murders lead world-famous sleuth Bencolin into a strange case of twisted revenge. And to make things really fun, the characters include a fascinating list of suspects: a mad duchess, an actor with a Hamlet complex, a virtuoso who likes to play his violin in the dark, a glamorous young lady who paints in the modern manner, a dynamic Belgian financier and his beautiful, weak-willed wife, and a newspaperman whose job is to report on Europe’s haunted castles. Would I classify this work of fiction as a tour de force? Heck no! Is it a fun read? Absolutely!
And for maybe the last time before the 5th of November, please vote. If you have already voted – our nation thanks you. If you haven’t voted yet, get off your duff and do your civic duty.
But regardless, as always, peace and love to all.
GROUND BEEF PATTIES IN A BEEFY, ONION, AND SOUR CREAM SAUCE
1 lb. lean ground beef
1 T. + ¼ tsp. Montreal Steak Seasoning, divided
1 T. extra virgin olive oil
1 T. unsalted butter
1 onion, finely chopped
1 T. flour
1 c. water
1 tsp. beef base (I use Better Than Bouillon Beef Base)
2 tsp. Worcestershire sauce
¼ tsp. granulated garlic
¼ tsp. seasoned salt
freshly ground black pepper
⅓ c. sour cream
Combine the ground beef and 1 tablespoon of Montreal Seasoning in a mixing bowl. Divide into 4 balls and then form into four patties.
Heat the olive oil and butter together in a small frying pan. Add the ground beef patties and cook just until done. Remove from pan and set aside.
Using the same pan, cook the onion until soft and beginning to caramelize. Stir in the flour and cook for a couple of minutes.
Slowly add the water until smooth and no flour lumps remain. Then stir in the beef base, Worcestershire sauce, granulated garlic, seasoned salt, and pepper. Let simmer for a couple of minutes before stirring in the sour cream.
Place the cooked ground beef patties back in the pan and cook until they are once again warm.
The patties and gravy are just wonderful served with Easy Mixed-Rice Pilaf and Oven Baked Acorn Squash. (See recipes below.)
EASY MIXED-RICE PILAF (for 4)
The rice blend I used. (I like it a lot!)
2¼ c. water
2 tsp. beef base
2 tsp. dehydrated onion pieces
¼ tsp. granulated garlic
¼ tsp. seasoned salt
freshly ground black pepper
1 T. unsalted butter
1 c. mixed rice (not instant) (I used a blend of aromatic purple, red, and brown rice because that’s what I had on hand)
Combine all ingredients in a heavy, covered pan. Bring to a boil, stir, reduce heat, cover pan, and simmer for about 45 minutes. Stir occasionally.
Great served anytime you need a savory rice side dish.
OVEN BAKED ACORN SQUASH (for 2)
1 acorn squash, cut in two along the stem and all seeds removed
water
2 T. unsalted butter
2-4 T. brown sugar
kosher salt
freshly ground black pepper
Place the squash, cut side down, in a baking pan. Pour in enough water to bring the water to about ½-inch deep.
Bake the squash for 60-75 minutes in a pre-heated 400-degree oven.
Remove from oven when the squash is very soft. Turn off the oven.
Turn each half over and add a tablespoon of butter and 1-2 tablespoons of brown sugar to each. Then lightly sprinkle with salt and pepper. Place back in the cooling oven for about 5 minutes. (This allows the butter and brown sugar to melt together.)
I think these are pork chops. But the fried chicken cutlets looked a lot like this. (Hey, I’m old! So please, cut me some slack!)
Basil Cream Sauce. (I think.) Or it could be the sausage gravy. Whatever! (Same applies, I’m old and the trip was a couple of months ago.)
I always begin a trailer trip with a variety of already prepared food that I can stick in our trailer freezer and bring out whenever I want. I try to vary the recipe selection, but the following items always accompany our journeys – a quick bread or two, cookies (usually two kinds), chili, a couple of soups, and meat loaf. But the items I have found the most helpful, because they often take time to prepare, are homemade sauces and gravy. I have been bringing marinara sauce along now for years. But on this last trip I also brought sausage gravy (for biscuits and gravy), and this basil cream sauce.
I was a bit hesitant to freeze these cream sauces, but both warmed up perfectly.
In addition to the food I prepare, I always bring packages of breakfast meat (bacon, Sausage, and ham), ground beef, pork chops or pork tenderloin, chicken breasts, steak, Italian dinner sausages, frozen peas, fresh ravioli, and ice cream. (Always must have ice cream on board!)
And of course, we visit grocery stores along the way. But if I have most of the dishes that take a lot of time to prepare made ahead, or cuts of quality meat that may not be available in a grocery store the size of our guest bath, I can rest easier on the road.
But enough about my food insecurities, and back to this recipe.
I found this recipe on the life-in-the-lofthouse.com site. I made some slight changes, but mainly to accommodate preparing the sauce and frying the chicken at different times. And I must say, served with 4-cheese ravioli and frozen petite peas, we enjoyed a delightful meal. (A “gourmet-on-the-go meal” if I do say so myself!)
So, I hope you enjoy this simple chicken dish as much as we do. (And no, you don’t have to own a trailer or be on a trailer trip to make this dish!)
But if you are a fellow travel trailer owner, don’t hesitate to build sauces ahead of time and take them along with you on your next adventure. Homemade sauces are just so much better than most sauces that beckon to you from the shelves of your local grocery store.
Well, it’s early afternoon, and since I don’t need to plan or cook dinner (Mr. C. has a gig in a restaurant this evening), I’m going to help Lucas Davenport find a deranged killer. OK, I’m not really going to be of any assistance, but I’m going along for the ride anyway. My current read is by John Sandford entitled Rules of Prey. And even though I know in the end the killer is going to be found and punished, I’m still excited to find out he gets his! (If only in real life, bad people would get their comeuppance too. But unfortunately, no one has appointed me judge and jury! But if they had, I would make certain that a certain felon would never be able to cause so many people distress or continue to wreak havoc on our planet.) (Just sayin”!)
Peace and love to all.
Fried Chicken
1 lg. boneless, skinless chicken breast, sliced into ½-inch thick cutlets and patted dry
2 T. whole milk
½ c. dried Italian breadcrumbs
3 T. unsalted butter
Place the milk in a shallow bowl, and the breadcrumbs in a separate shallow bowl. Dip each chicken cutlet thoroughly in milk, then coat with breadcrumbs.
In a large skillet, melt the butter over medium-low heat. Cook the coated chicken cutlets until golden-brown on each side and the internal temperature reaches 165-degrees.
Remove from pan and set aside.
Basil Cream Sauce
3 T. unsalted butter
2 cloves garlic, minced
1 T. flour
½ c. chicken broth
½ c. heavy whipping cream or part whole milk
½ c. finely grated Parmesan cheese
¼ c. chopped fresh basil
freshly ground black pepper
Melt the butter in a frying pan. Add the garlic and cook for 1 minute over medium heat. Add the flour and cook for a couple of minutes. Add the chicken broth. Bring to a boil over medium-high heat. Stir in cream. Bring to a light boil and cook for about 5 minutes.
Remove from heat and stir in the Parmesan cheese, chopped basil, and pepper.
I love having leftover salmon in my fridge. First of all, it means the salmon is already cooked. And of course I could just serve it as prepared, but what fun is that? Why not make it into something new and exciting? So, that’s exactly what I did the other evening.
But first I went online for inspiration. And I found this recipe (with a couple changes) on the africanbites.com site. Then I made a simple sauce to serve with croquettes, because what doesn’t taste better when dipped in a sauce? Right? Then what to serve with the salmon cakes? Well, in for a dime, in for a dollar (as the old saying goes), why not polenta and sugar snap peas? OK, now we’re talking. I had a plan.
And I’m telling you the truth, the combination of dishes was perfect. A bit of savory, a bit of heat, a bit of spicy, and a bit of crunch from the snap peas. All in all, a fine meal if I do say so myself!
And best of all, the dishes were easy to fix. Yes, a bit of time was required, but then what doesn’t take time to fix? Anyway, I managed, and I’d bet dollars to donuts you could too.
So, if you ever find yourself with leftover salmon, give this recipe a try. And if you have never tasted or cooked polenta, what in the wild world of sports are you waiting for? Polenta is food from the Gods! It goes with bloody everything!
OK, I’m done now. Just make these croquettes and be happy.
And as always, peace and love to all.
3 eggs, divided
½ -1 tsp. hot sauce (I use Frank’s RedHot)
½ finely diced onion
1 garlic clove, finely minced
¼ tsp. seasoned salt
¼ tsp. white pepper
1 tsp. Cajun seasoning (see my recipe below)
1 green onion, diced
1 c. plain breadcrumbs, divided, or more as needed
2 c. flaked cooked salmon
¼ c. veggie oil
2 T. unsalted butter
Beat 2 of the eggs in a large mixing bowl. Then mix in the hot sauce, onion, garlic, seasoned salt, white pepper, Cajun seasoning, and green onion until well combined.
Add ¼ cup of the breadcrumbs and the flaked salmon. Mix until well combined.
Place in the fridge for a good half hour to let everything firm up a bit.
Using a large ice cream scoop, form the mixture into balls and place on a parchment paper lined baking sheet. Then gently flatten them a bit.
Whisk the remaining egg in a flat container (I use an 8-inch round cake pan). Place the remaining ¾ cup breadcrumbs in another flat container.
Lightly dip the croquettes into the egg mixture until completely coated. Then pat them in breadcrumbs. Set back on the same parchment paper lined baking sheet. Refrigerate until ready to fry.
Heat a medium sized cast iron skillet or non-stick frying pan over medium heat, then add the oil and butter. Let the oil and butter heat until it reaches about 350-degrees.
Gently place the croquettes in pan using a slotted spatula. Fry for about two minutes per side or until golden brown.
Transfer to a plate lined with paper towels and serve hot with Cajun Mayo Sauce, Creamy Polenta, and Stir-Fried Sugar Snap Peas. (See recipes below.)
CAJUN MAYO SAUCE
¾ c. mayonnaise
1-3 tsp. Cajun seasoning
½ – 1 tsp. hot sauce (I use Frank’s RedHot)
Mix all together and refrigerate until ready to use.
CREAMY POLENTA
2½ c. chicken broth
1½ c. water
1 tsp. kosher salt
tiny pinch white pepper or freshly ground black pepper
1 c. yellow polenta (not instant)
2 T. unsalted butter
4 oz. (½ pkg.) cream cheese
Bring the chicken stock, water, salt, and pepper to a boil in a heavy, covered 2 or 3-quart pan. Slowly whisk the polenta into the boiling liquid to prevent any lumps from forming.
Reduce the heat to a very low simmer. Continue to whisk the polenta until it just starts to thicken. Then cover the pan and let the polenta cook for about 25 minutes. Stir occasionally with a wooden spoon so that the polenta doesn’t stick to the bottom of the pan. The polenta should be soft and tender when done. If not, let it cook a little longer. Then stir in the butter and cream cheese. Serve immediately.
STIR-FRIED SUGAR SNAP PEAS
1 T. extra virgin olive oil
2 c. fresh sugar snap peas
¼ tsp. seasoned salt, or more to taste
freshly ground black pepper
Rinse and dry the snap peas and (optionally) remove the tips and any strings that come off with them.
Heat the oil in a skillet over medium-high heat.
Once hot, add the snap peas and cook for 2-3 minutes, stirring constantly until the peas are bright green in color and barely fork tender (we prefer them to still have a little crunch).
Remove from the heat and stir in seasoned salt and pepper. Serve hot.
CAJUN SEASONING:
2 T. paprika
1 T. granulated onion
1 T. granulated garlic
1 T. dried oregano (Mexican oregano preferred) (If the dried oregano leaves are large, break them down a bit in a mortar and pestle or spice grinder)
1 T. dried thyme
1 T. freshly ground black pepper
1 T. kosher salt
1 tsp. cayenne
Combine all the ingredients and store in an air-tight container.
Mr. C. has this wonderful habit of bringing lovely cuts of meat into our home. Since Covid, he mostly buys our groceries, and believe me, he is much less frugal than I am. So, when he brings home a steak, it’s a good one. And last night, I decided to cook one of his recent purchases.
And because I know how much he loves peppercorn sauce; I decided to try out the recipe I found on recipetineats.com. (One of my favorite cooking sites BTW). Of course, I made a couple small changes because, yes, I know, I never can leave well enough alone! And I used this new recipe, because I wanted to change things up a bit from my other recipe on this site entitled Pepper Steaks with Bourbon Sauce which he also loves.
And since Mr. C. had unfailingly adhered to my last grocery shopping list, I had 4 small Yukon Gold potatoes to put to good use. But then, I had to find a new recipe for these beautiful potatoes too. Which I did. And of course I had to mess with this recipe too. So, thank you and apologies to another one of my favorite cooking sites – spendwithpennies.com.
Now, having confessed my sins, I can proceed with unabashedly telling you why you should give both recipes a try. Both the steak with sauce and the roasted potatoes were absolutely delicious. Not just good. Totally fabulous. As Mr. C. commented, “this sauce is as good, if not better, than I have ever had in a restaurant”. Plus, he liked the potatoes. And that is saying something because Mr. C. is not a potato lover.
Well, I have nothing more to say on the subject. And I have a few chapters left in my book to finish before we go off to Oak Harbor for one of Mr. C’s gigs.
The book I am currently reading, for the second time, (which should tell you something), is by John Sandford – entitled Dead Watch. Great story about dirty politics and greed. Sound familiar? This after just reading Heather Cox Richardson’s latest post. But at least in this book, the good guys win. Oh, that real life mimicked fiction. Especially in the upcoming November election.
Before my current book, I read 4 books by Harlan Coben, including Gone for Good and Tell No One. Any of Mr. Coban’s books are worth reading. In my humble opinion.
I also almost made it through Donna Tartt’s (winner of the Pulitzer Prize) book entitled The Goldfinch. But after 595 pages of poverty, drugs, horrid behavior, characters I came to detest, and lifestyles that I could not in any way relate to, I said, I’m done! There is enough retched behavior documented daily in the news. I don’t need to read the fictional equivalent.
Anyway, that is the beauty of books. If you don’t like what you are reading, you can simply close the pages and walk away.
Unfortunately, that is not the case in the real world.
If you don’t like what is happening in the real world, you often need to take some sort of action. Even if that action is as simple as voting. Which I sincerely encourage everyone to do in the upcoming November election.
And as always, peace and love to all.
STEAK WITH CREAMY PEPPERCORN SAUCE
2 thick (at least 1-inch thick) tenderloin, filet-mignon, or ribeye steaks (about 16- 20 oz. of meat)
kosher salt
freshly ground black pepper
1 T. veggie oil
¼ c. cognac or brandy
½ c. water
1 tsp. beef base (I use Better Than Bouillon Beef Base)
½ c. half & half
1-2 tsp. coarsely ground black pepper
Take the steaks out of the fridge 20 minutes before sprinkling both sides generously with salt and black pepper. Set aside for an hour.
Hint: while the steaks are resting, get all the ingredients for the sauce ready.
When ready to cook, heat the oil in a small, heavy skillet over high heat until the oil is very hot. (I use my small cast iron skillet.)
Add the steaks and cook the first side for about 2 minutes until it is dark brown, then flip and cook the other side for 2 minutes, more or less depending on how you like your steaks cooked. (130-degrees internal temp. for medium rare.)
Transfer to a plate, cover loosely with foil, and let rest while you make the sauce.
Add cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until the cognac has mostly reduced. Add the water and beef base, bring to a simmer and let it simmer rapidly for 2 to 3 minutes or until it reduces by half.
Turn the heat down to medium. Add the half & half and coarsely ground black pepper. Stir, and let simmer for about 2 minutes or until it thickens. Taste and adjust salt and pepper if needed.
Cut the steak into thick, diagonal pieces and spoon the sauce over each serving.
This lovely savory entrée is perfect when served with Oven Roasted Potatoes. (see recipe below)
OVEN ROASTED POTATOES
1 lb. unpeeled yellow or gold potatoes, cut into 1-inch pieces
1 T. extra virgin olive oil
freshly ground black pepper
¼ tsp. seasoned salt
¼ tsp. paprika
½ tsp. granulated garlic
1 tsp. Italian seasoning
Soak the potatoes in cold water for about 30 minutes. (This removes some of the starch and makes for fluffier potatoes.) Drain and dry the potato pieces with paper towels.
Whisk the olive oil, pepper, seasoned salt, paprika, granulated garlic, and Italian seasoning together in a mixing bowl.
Toss the dried potato pieces in the oil mixture.
Transfer to a small, rimmed baking sheet and bake the potato pieces in a pre-heated 425-degree oven for 30-35 minutes or until golden brown and tender.
Mr. C. has been crazy busy with rehearsals and gigs this entire summer. And especially during the month of August. So, the other day we looked at each other with the same thought in mind. “Is it really too much to ask for a little boring from time to time?” And I know. We bring all this super busy life on ourselves.
But yesterday, we were actually going to be home for dinner after days and days of seemingly always being away from home for our evening meal. Hallelujah. And Mr. C. expressed a desire to be part of the thrilling experience of cooking dinner. And I remembered that my dear husband loves to grill.
Never having been much of a griller myself (as I’m sure my two cooking buddies Jim H. and Paul F. would attest to unanimously), I just don’t often think about grilling opportunities for Mr. C. But there was this lovely rack of lamb in our freezer that had been calling to me for weeks. And although I have several great baked rack of lamb recipes on this site, I decided this time I was going to find a recipe that called for the lamb to be grilled. So, online I proceeded and found this recipe on the saltpepperskillet.com site.
And oh boy was this recipe a great find. I made a few minimal changes, but then, that’s just how I roll. But the basic recipe is all on Justin.
What really first drew my attention to this particular recipe was the Mint Chimichurri Sauce.
I had just posted a recipe (Cherry Tomatoes in an Argentine Chimichurri Sauce),and frankly, I was still on a “chimichurri high” when I found this amazing recipe. And it was just enough different from my other rack of lamb recipes, that I just had to give it a try. Yeah me!!!
So, if you too are a lamb lover as apposed to a landlubber (a person unfamiliar with the sea or sailing), I suggest you give this recipe a try. You will not be sorry.
Well, that’s it for now. We actually have some blue skies today, which we have not experienced for the last few days. But it’s quite windy and when I went out to water, it was darn right cold. I could actually feel fall in the air.
I AM NOT READY FOR IT TO BE FALL! (That sound you hear is me stomping my feet like any typical 4-year-old!) But really. We just have not had enough summer this year. And I’m not happy about the whole darn thing! (And yes, that’s still me stomping my feet!) But I must go with the flow. (But that doesn’t mean I have to like it!)
So, my wish for you is that the rest of your summer be warm, but not too warm, sunny, but not too sunny, rainy, if you need the rain, and free of wildfires, wildfire smoke, tornadoes, eruptions, landslides, and any other egregious condition brought on by Mother Nature.
And of course, as always, full to the brim with an abundance of peace and love.
For the Grilled Rack of Lamb:
1 garlic clove, chopped
1 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
1 T. extra virgin olive oil
1 rack of lamb, extra fat removed
kosher salt
freshly ground black pepper
coarse sea salt
Combine the garlic, thyme, rosemary, and olive oil in a small bowl. Rub mixture over the lamb and let it sit covered in your refrigerator for about 1 hour. Then remove from fridge and allow it to come to room temperature.
Pre-heat your grill to medium-hot for about 15 minutes.
Before grilling the lamb, season the lamb al over lightly with kosher salt and freshly ground pepper.
Sear the rack of lamb, bone side down, with the lid closed for about 5 minutes. Turn and grill the meaty side for another 5 minutes with the lid down. Then move the rack to indirect heat to finish cooking until the internal temperature reaches 120 to 125-degrees for medium-rare, or 130 to 135-degrees for medium.
Remove from grill and rest the lamb for 7-10 minutes on a cutting board tented with aluminum foil, then slice between the rib bones.
Sprinkle coarse sea salt on each piece of lamb before serving with the mint chimichurri sauce.
For the Mint Chimichurri Sauce:
¼ c. packed fresh mint
¼ c. packed fresh Italian parsley
1 garlic clove
¼ c. extra virgin olive oil
1 T. red wine vinegar, or more to taste
tiny pinch crushed red pepper flakes, or to taste
¼ tsp. kosher salt
freshly ground black pepper
2 T. finely diced white onion
Place the mint, parsley, garlic, olive oil, red wine vinegar, crushed red pepper flakes, salt, and black pepper in a blender or food processor.
Pulse until the ingredients are well chopped, but not puréed.
Transfer the sauce to a small bowl and stir in the diced red onion.
Taste and adjust seasoning. Cover and store in the refrigerator until needed.
OK, I am always trying to find more and easier ways to serve fresh veggies. I love to cook, but salads have always been my least favorite dish to prepare. Especially green or raw veggie salads. I don’t know why, because I love fresh veggie salads. I think it’s because I have made so darn many of them that it’s just become a boring chore. So, when I find some new way to dress a veggie, I actually look forward to the new adventure. And when the salad is as easy to make and delicious as this recipe produces, I can’t wait to share it with you. And the best part, all the ingredients are refrigerator or pantry staples. (Or should be!)
This lovely recipe, with admittedly a few minor changes from me, comes from the aspicyperspective.com site. Great site BTW. And even though I have two recipes on this site already featuring chimichurri sauce – Grilled Argentine (Like) Marinated Flank Steak with Chimichurri Sauce and Argentine Picadillo Empanadas with Chimichurri Sauce, I never thought of using chimichurri as a salad dressing. But believe me, I will be using it on other salads, and on various grilled meats, over breakfast scrambles, and even in place of garlic butter on toasted baguette slices. The uses for this delicious sauce are endless. (And it’s bloody easy to make! Hurray!)
And not to worry. The sauce is not spicy hot. In fact, it’s perfectly seasoned.
So, grab some fresh parsley out of your fridge, peel a garlic clove, and throw all the ingredients in a food processor, and call it good. No, call it GREAT!
And in case you don’t own a small food processor, let me recommend the Waring Commercial Pro Prep Chopper-Grinder. They aren’t cheap ($171.97 on Amazon), but I have had mine for many years, and I absolutely find it to be the best tool in my kitchen. Well, right up there with my KitchenAid stand mixer, that is! And lest you forgot, I do not make money by recommending any product on my site. I just tell it like it is for me. And yes, I am as passionate about both my small food processor and my KitchenAid mixer as any other tool lovin’ fool! Because good tools are very important, no matter if its building homes, painting pictures, or enjoying the entire kitchen experience.
Well, that’s it for today. Mr. C. has another outdoor gig this evening. Last Friday, Saturday, Sunday, and Monday evenings he also had outdoor gigs. And yes, there were predictions of possible rain, thunderstorms, and heavy wind for each of those performances too. But the bands made it through, even though the chances of “raindrops keep falling on my head” was there. And just to keep everyone on pins and needles, that same chance of precipitation is looming its ugly head for this evening’s event. (Ah Western Washington. How do I love thee, let me count the ways!) (At least it’s not 116-dgrees. For which I am truly thankful!) And so far, the extreme weather predictions have happened. They have just held off until the bands stopped playing. (The weather gods must love jazz and upscale classic rock as much as I do!) But even if it had rained on these events, we would always be able to come home to a dry and safe place to get out of the storms.
May you too always have a place where you can escape the cold, hot, wet, unhealthy air quality, etc., that so many people on planet earth do not have the luxury of experiencing. We who have a safe haven are truly the lucky ones.
But we can all help. We can vote in the upcoming presidential election for decency, humanity, empathy, and a positive future for the United States. If you have doubts about our future, one way to learn more, from a historian’s perspective, is to follow Heather Cox Richardson.
And especially now, with so much at stake for our country, please learn about the candidates before just voting the party line. That approach might have made sense in the past, but it truly isn’t acting responsibly in today’s crazy political arena.
As always, peace and love to all.
¼ c. packed fresh Italian parsley leaves (I use Italian parsley exclusively)
1 sm. clove garlic, cut in half
2 T. extra virgin olive oil
1 tsp. red wine vinegar, or more to taste
1 tsp. dried oregano
¼ tsp. ground cumin
¼ tsp. kosher salt, or more to taste
freshly ground black pepper
4-6 crushed red pepper flakes
1 pint cherry or grape tomatoes (2 cups), cut in half
Place the parsley, garlic, olive oil, red wine vinegar, oregano, cumin, salt, black pepper, and crushed red pepper flakes in a small food processor. Process until the parsley and garlic are broken down a bit. (Chimichurri sauce is meant to be rustic.) Taste and adjust seasoning.
Pour the chimichurri sauce over the tomatoes and toss to coat. Cover and refrigerate until ready to serve. Remove from fridge about 30 minutes before serving. (I find tomatoes have more flavor when served at room temperature.)
The other evening, I was less than excited about making dinner. But I had some thick slices of deli pastrami I had purchased while we were on our trailer trip that really needed to be used. So, Reuben sandwiches immediately came to mind.
So, I mentioned to Mr. C. what I planned to make, but that there were 2 essential ingredients that I didn’t have on hand – rye bread and sauerkraut. He immediately went for his car keys and told me he’d be right back. (The man loves Reuben sandwiches as much as I do.) As he was leaving, I casually mentioned that potato chips might be nice too. So, of course some Tim’s thick cut potato chips also came back with him from the grocery store. That left the sauce. Because it’s the creamy ketchup horseradish sauce that truly makes the sandwich special.
I usually make my Thousand Island Dressing (recipe found under Reuben Sandwich) when making a Reuben. But as I stated above, I was feeling less than enthusiastic about spending time in my kitchen. (We were just back from being a month on the road and I was still putting things away and doing load after load of laundry). So, although my Thousand Island recipe is not difficult to make, I simply wasn’t in the mood to chop even 1 ingredient, much less 3. So, I took the liberty of trimming down my existing recipe. And the sauce was perfect for the sandwich. (And coincidentally, more of a Russian dressing that is usually associated with Rueben sandwiches.)
So, next time you make a Reuben sandwich or need a dipping sauce for baked potato wedges or to slather on a hamburger patty, may I suggest you give this recipe a try. Easy to throw together and totally yummy.
Well, that’s it for today. We are going to a JazzVox home concert this evening to hear Ann Hampton Callaway, a fantastic jazz singer, songwriter, and actress. (FYI – she wrote and sang the theme song for the TV show “The Nanny”.) Anyway, I’m excited. How Nich Anderson can persuade some of the best jazz singers and accompanists from around the world to perform in private homes in our area is beyond my comprehension. Having had the pleasure of hosting 109 of the concerts and helping with the food in other people’s homes multiple times since 2008, I am still blown away by the quality of each performance. Want to know more? Search under “JazzVox” and read all about it.
I truly believe music is one way to stay sane in this crazy world. That and reading good books, eating good food, having good friends, and doing good deeds, etc. We as individuals can make a difference. Never forget that. Even a simple smile directed at a stranger can possibly lift that person’s spirit. At the very least, it can’t hurt. And what has it cost you? Not a cent. And don’t forget to always say thank you.
The other day, a young man and I reached a closed door at the same time. He held the door open for me and I smiled at him and said, “thank you very much”. He magically grew 2 inches in just that nanosecond.
And as always, peace and love to all.
¾ c. mayonnaise
¼ c. ketchup, or more to taste
1 tsp. Dijon mustard
1 T. creamy prepared horseradish, or more to taste
dash hot sauce (I use Frank’s RedHot)
2 T. dill pickle relish
tiny pinch kosher salt
freshly ground black pepper
Combine all ingredients. Store in fridge until needed.
A couple of days ago we were in the mood for burritos. But to complicate matters, we didn’t have any tortillas or salsa. We had everything else including pulled pork, cheese, sour cream, etc. And neither of us had the strength to go to the grocery store.
But flour tortillas – no problem. Flour tortillas can easily be made at home. (Check out my recipe for Flour Tortillas on this site. Quick and easy and better than anything you can find in a store.) But no salsa in the pantry. So, now what to do?
OK, I already had a great recipe for Pico de Gallo on this site, but I didn’t have a red onion, a jalapeño pepper, or any cilantro.
So, I improvised. And the recipe you find below is what I came up with. And it was delicious. We were almost fighting over who got to spoon the last little bit out of the bowl!
And truly, if there is anything better than homemade Pico de Gallo, I have yet to meet it. And even the best brands (usually quite expensive) can’t compare with homemade. Where is the love after all?! And as we all know, love is still the best ingredient in any dish. Be it cookies, sauces, meatloaf, soup, you name it.
Well, that’s it for today. I’m celebrating the fact that I have finished posting my recent trip report, which believe it or not takes a great deal of time to assemble. So, tonight, I’m making a creamy gorgonzola pasta dish. Lots of calories, and I hope to enjoy every caloric mouthful. Along with a simple salad, I know I will then feel well rewarded for all my effort. (Of course, I truly enjoy writing about our adventures. So, “effort” might be a slight exaggeration. But I’ll use it if only for the “reward” advantage.)
So, for now, I’m going to take it easy and read all afternoon.
And as always – peace and love to all.
2 c. diced fresh tomatoes, juice and all (I had cherry tomatoes on hand)
¾ c. finely diced white onion
2 T. chopped fresh parsley or cilantro (I used parsley. That’s what was in my fridge. Plus, I hate cilantro.)
¼ c. fresh lime juice
2 garlic cloves, minced
1 T. finely minced (seeded and deveined) Hatch* or jalapeño chili pepper, or more to taste
½ tsp. fine sea salt, or more to taste
freshly ground black pepper (not too much)
Combine all ingredients and chill until ready to use.
*I buy fresh Hatch chilies when they appear at Farmer’s markets. Then I seed and devein them and throw them whole into my freezer. Then when I need a bit of heat for a recipe, I cut off a section, thaw it a bit in the microwave, and chop it into very small bits. And yes, Hatch chilies can be rather hot. So, go carefully into that spicy arena.
