tag:blogger.com,1999:blog-52567163078334570492024-03-12T21:36:02.595-07:00Biking, then eatingJohn Spearehttp://www.blogger.com/profile/07187638368645707099noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-5256716307833457049.post-45063146991892103812013-09-15T19:09:00.001-07:002013-09-15T19:15:10.226-07:00Roasted everything salsaMy buddy Glen and his wife, Christa have a crazy packed tiny garden. He brought me some of their peppers and tomatoes the other day. This recipe is your standard roasted salsa number... nothing going on special here, but as I made it, I was struck by how damn easy and forgiving it is. This time of year, when fresh tomatoes are everywhere, it's easy to make great food for every meal.<br />
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For example, dig this <a href="http://johndogfood.com/john/tomatosauce.html">roasted tomato pasta sauce</a> that I *thought* I invented until I saw a similar method in some magazine a year or so ago.<br />
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Anyway...<br />
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Start by charring your peppers. This silly grill grate thing is excellent on the gas stove top for peppers. Once charred, put them in bowl and cover them with plastic to sweat.<br />
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Then broil your tomatoes, garlic, and a couple onions.<br />
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Meanwhile, pull the stems (but not the seeds) off the peppers and scrape/pick/peel off the charred bits that come off easily. Toss them all in the food processor.<br />
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Char/blacken the tomatoes, onions, garlic a bit.<br />
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I press out the liquid from the tomatoes. Otherwise, you end up with a very soupy salsa. If I ruled, I'd save that charred tomato liquid for some brilliant thing.<br />
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Toss it all in the food processor. You gotta have cilantro. I happened to have a 1/2 a lime to juice and some chopped red onions too -- so that went in too.<br />
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Process it until it's done. Salt and pepper and you're good to go. If I did it again, I'd add some fresh jalapeno and/or habanero for that distinctly fresh pepper heat.John Spearehttp://www.blogger.com/profile/07187638368645707099noreply@blogger.com0tag:blogger.com,1999:blog-5256716307833457049.post-21047159889990409492013-08-26T09:39:00.001-07:002013-09-15T19:15:28.594-07:00John's post-ride breakfast huevos frijoles<br />
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<tr><td class="tr-caption" style="text-align: center;">Hit it!</td></tr>
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We often have pinto beans going in the crockpot. We're big fans of pinto beans. We also love black beans, which also work for this breakfast, but pintos are better.<br />
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This is a super simple breakfast that I make all the time. The recipe I outline here is sort of the baseline. A guy could add all sorts of stuff to make it their own. </div>
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You can use canned beans to make this super easy and simple, but making pintos in the crockpot is so easy and cheap and yummy that it's hard to dump beans out of a can. </div>
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For the beans: We take 2 or 3 cups of beans and cover them with water by an inch or so and let it soak overnight. I usually throw a couple dried peppers in there too.</div>
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The key to great beans is not to dump out that soaking water. Seriously. Don't do it. You may need to add a bit of water, but don't dump any out. Cook on High for a couple hours, then turn it to Low until they are tender.</div>
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Be sure to season/salt after they cook. Not before. We like this "Extra Fancy" seasoning stuff. It's cheap and it's in the Mexican section and there's no MSG. What's not to love?</div>
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Chop up some jalapeno and onion and saute them in a pan with a bit of olive oil. You could throw in some garlic if you're into that. Or maybe a bit of habanero. Saute it until it's soft.<br />
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Add about 1/2 to 3/4 cups beans and some salsa. The taquero-style sauces are my favorite for this dish. You want lots of liquid going since you'll be sort of boiling/poaching the eggs.<br />
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Here's Joe pondering my current <a href="http://www.herdeztraditions.com/salsas/herdez-salsa-ranchera/">favorite salsa</a>. I friggin' love this stuff. But looking at the Herdez site, now I want to find the <a href="http://www.herdeztraditions.com/salsas/herdez-salsa-chile-de-arbol/">Arbol sauce</a>. Damn, I bet that's good too.<br />
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Plop the eggs on there and cover to poach/steam/boil.<br />
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I use a cast iron pan to cover the eggs. This works as a tortilla warmer too. Genius, right?<br />
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You can put some cheese on there for melting.<br />
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Cook until the egg jiggles, or not, to your liking. Cover with gobs of <a href="http://salsavalentina.com/">Valentina sauce</a> and sop it all up with the tortilla: Grub, with a capital G.</div>
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John Spearehttp://www.blogger.com/profile/07187638368645707099noreply@blogger.com0tag:blogger.com,1999:blog-5256716307833457049.post-24509596374114892252013-03-16T18:16:00.003-07:002013-09-15T19:15:41.031-07:00Fried eggs are good. Fried eggs with jalapeno are gooder.<div class="separator" style="clear: both; text-align: center;">
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I want to think that I invented this. Of course it's been done. How could it not have been done before?<br />
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This is a fine, fine meal. For breakfast or perhaps very late night.<br />
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Saute some fresh, sliced jalapenos in a bit of olive oil for a minute or so. Then crack the eggs on top of them. Flip 'em for o'er easy or what moves you.<br />
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Fried eggs with a dang quesadilla and avocado. Salsa is new-to-me super-rad high-value Herdez "Taquera" salsa.<br />
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That's good living.<br />
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John Spearehttp://www.blogger.com/profile/07187638368645707099noreply@blogger.com0tag:blogger.com,1999:blog-5256716307833457049.post-65220248891922572172013-02-10T08:21:00.000-08:002013-02-10T08:21:07.335-08:00Small and stiff spatula wins the coveted Tool of 2012 Award !We interrupt the normal nothingness here to bring you exciting news!<br />
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Behold!<br />
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My favorite new tool of 2012!<br />
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Man I love this spat. I use every single day.<br />
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It's especially useful when coupled with a cast iron pan.<br />
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Armed as such I am invincible!<br />
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As for cast iron pans: I found a stack of these rusted suckers in a junk pile at the river. I'm methodically reviving each one... This is Number 2. Number three is in the dirt of our side yard, awaiting its Phoenix-like transformation.<br />
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Until 2013!<br />
<br />John Spearehttp://www.blogger.com/profile/07187638368645707099noreply@blogger.com1tag:blogger.com,1999:blog-5256716307833457049.post-3866131316464658362012-10-09T07:15:00.001-07:002012-10-09T07:15:59.105-07:00<div class="separator" style="clear: both; text-align: center;">
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Maddie's Kitty Cat Cake<br />
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Cake: Chocolate from How to Bake An American Layer Cake (Best Recipe folks)<br />
9" round pans for two layers<br />
Icing: Butterscotch buttercream<br />
Black features: store-bought icing (tube)<br />
Irises: candied orange peel<br />
Nose & Ears: store bought pink frosting (tube)<br />
Whiskers: Grape Red Vines Licorice, cut into thin strips<br />
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The chocolate and butterscotch combo made this cake a winner. This was literally the best cake I've ever eaten. Nice flavors and colors for fall. Start with a simple round and bake with your kids or grandkids to cut away and create and shape. Candy easily can substitute for fancy icing details.<br />
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If you have a pastry bag and tips, go crazy. I think we could have had fun making fur with the icing, but for Maddie's first attempt, we tried to keep it simple.lizahttp://www.blogger.com/profile/05615851773279480443noreply@blogger.com0tag:blogger.com,1999:blog-5256716307833457049.post-2998578196477327452012-09-25T15:31:00.001-07:002012-09-25T15:31:45.432-07:00Cheap eatsWe switched jobs around here since the last time we posted stuff. We're bringing in way less money now -- which isn't a bad thing, since we're happily doing new work -- but, it has impacted our high-flying, high-roller lifestyle when it comes to the food budget. This new scheme really suits our true natures. We're both into deals.<br />
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So, while we are looking to save a bunch of money every month on our food budget, it's not at the expense of quality. Really: it just means that we're not going out much. I used to go out for just about every meal, every day: definitely breakfast and lunch, and often dinner. Now we make everything. Just doing that, even while buying fancy organic free range grass fed well adjusted meat, makes all the difference.<br />
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So, expect to see some cheap, but good stuff here.<br />
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First one is a John version of my mom's <a href="http://www.applecharlottecooking.com/recipes/766-braciole">Braciole</a>. Mom's recipe calls for all sorts of high-zoot stuffing (pecorino, soprasata, ground veal, etc). I swapped out ground pork sausage and swiss. Next time, I'll leave the swiss cheese out and add a layer of hearty greens and some chicken liver. And I'll probably get non-seasoned ground pork and put some dried porchinis, Cognac, and my own spices in there.<br />
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We had sage, but no parsley. And instead of the stock-based braising sauce, I just used some fresh marinara -- that hadn't been cooked down/thickened yet.<br />
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Good stuff. My mom would approve. As she would say, "make it your own!"<br />
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This is good as a main dish, but it's friggin' crazy awesome as a sandwich filling the next day with some spinach, mayo, and jalapenos. <br />
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I used beef round, which is generally a pretty useless cut of beef. But it was on sale at Super 1 for $2.48/lb! Word. I got one dinner out of this and 4 lunches. I figure I was in it around about $13. Not bad.<br />
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Anyway, for the round: cut it thin and pound it out. Let it rest. Then pound a bit more. Use string to tie these guys up. <br />
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Poor man's charcuterie.<br />
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John Spearehttp://www.blogger.com/profile/07187638368645707099noreply@blogger.com0tag:blogger.com,1999:blog-5256716307833457049.post-9809380665437180352012-03-22T10:01:00.001-07:002012-03-23T13:36:42.283-07:00Chocolate Chip Peanut Butter Cookies (flourless)<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-71eXX8NwX44/T2tYuNiEIZI/AAAAAAAABUI/NKvoiu7XiNo/s1600/P1060893.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-71eXX8NwX44/T2tYuNiEIZI/AAAAAAAABUI/NKvoiu7XiNo/s320/P1060893.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I posted on FB about a recipe I found for a flourless "cookie." Then famous Spokane biker, Charlie Greenwood pointed me to these flourless cookies, which blew my recipe out of the water. I've made a batch weekly for 2 weeks and am about to make a 3rd batch for a baby shower this weekend. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I've used chopped almonds but would like to try peanuts and walnuts. I also reduced the sugar 1/2 C of sugar, maybe a T less than the 1/2 C. You might even be able to do less for a more savory cookie. Try these cookie, whether you are gluten-free or not. They are chewy, moist and remain that way for a few days, delicious and pretty nutritious. Also very easy to make--one bowl, no need to get the mixer out to cream the butter and sugar.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Here's where you'll find the <a href="http://www.npr.org/2012/02/14/146872166/baking-without-flour-brings-sweet-results?ft=3&f=111787346&sc=nl&cc=es-20120219" target="_blank">recipe</a> for Almond Butter Cookies. Feel free to use peanut butter like I did or other nut butter.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">If that link dies, here's the recipe:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients</strong></div><div class="separator" style="clear: both; text-align: left;">Makes about 2 1/2 dozen cookies</div><div class="separator" style="clear: both; text-align: left;">1 cup almond butter (or peanut butter)</div><div class="separator" style="clear: both; text-align: left;">1/2 cup light or dark brown sugar</div><div class="separator" style="clear: both; text-align: left;">1/2 cup granulated sugar</div><div class="separator" style="clear: both; text-align: left;">1 large egg</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon baking soda</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons maple syrup</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon vanilla</div><div class="separator" style="clear: both; text-align: left;">Pinch of salt</div><div class="separator" style="clear: both; text-align: left;">1/2 cup slivered almonds</div><div class="separator" style="clear: both; text-align: left;">1/2 cup semisweet chocolate chips</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Method</strong></div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 350 degrees.</div><div class="separator" style="clear: both; text-align: left;">Grease a baking sheet with butter and set aside.</div><div class="separator" style="clear: both; text-align: left;">In a large bowl, stir almond butter and sugars together until well combined.</div><div class="separator" style="clear: both; text-align: left;">Add egg, baking soda, maple syrup, vanilla and salt and mix well. Stir in the almonds and chocolate chips.</div><div class="separator" style="clear: both; text-align: left;">Using a teaspoon, scoop out small, walnut-sized amounts of dough and roll them in your hands to form a ball. Place on cookie sheet about 1 inch apart. Bake 10 to 12 minutes, until lightly browned. Cool for 5 minutes.</div>lizahttp://www.blogger.com/profile/05615851773279480443noreply@blogger.com0tag:blogger.com,1999:blog-5256716307833457049.post-65856849700300593832011-12-25T08:28:00.000-08:002011-12-25T08:28:12.211-08:00Apple Charlotte recipes onlineEmail from Sister Bets... <br />
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<a href="" name="_MailOriginal"><b><span style="font-family: "Tahoma","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">From:</span></b></a><span style="mso-bookmark: _MailOriginal;"><span style="font-family: "Tahoma","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"> Betsy Speare
<br />
<b>Sent:</b> Saturday, December 24, 2011 9:18 PM<br />
<b>Subject:</b> Merry Christmas - Apple Charlotte Recipes on line!<o:p></o:p></span></span></div>
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<span style="mso-bookmark: _MailOriginal;"><span style="font-family: Calibri;">Hello friends and
family…<o:p></o:p></span></span><br />
<br />
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<br /></div>
<span style="mso-bookmark: _MailOriginal;"><span style="font-family: Calibri;">We are hoping this
email finds you safe and warm and hugging your closest family and
friends. The holiday season has been both sweet and sad this year
as we have all been missing Mom (Char) and her delicious approach to making the
holidays great. So to celebrate her contribution, Johnny (son of
Char), Andy Camp (my fiancée) and Alex Wetmore (awesome friend) began working
on a web site where we could look at Mom’s recipes.<o:p></o:p></span></span><br />
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<span style="mso-bookmark: _MailOriginal;"><span style="font-family: Calibri;">Johnny found the
recipes and gave them to Alex. Andy saw the list and decided to build a
website – he’s been a total saint taking my input which usually starts with
“…Mom would hate that...” Sort of hard to argue with. Anyway – he’s
got a big pile of ideas including the ability for us to add our own recipes
(while still keeping mom’s pristine) as well as being able to add comments
& pictures to the recipes as well as the website. <o:p></o:p></span></span><br />
<br />
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<span style="mso-bookmark: _MailOriginal;"><span style="font-family: Calibri;">So here we
are. For me, the biggest gift will be seeing your comments and thoughts –
which recipes you are using, why, how they turned out and what your favorites
are. I have a feeling this will be the part Mom is watching as
well! Just use the “share your thoughts” button on the right side…<o:p></o:p></span></span><br />
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<span style="mso-bookmark: _MailOriginal;"><span style="font-family: Calibri;">In the 4 weeks or
so since we’ve been working on it I’m finding myself using it 2-3 times a week
and it’s been great! The ingredient search is awesome and gives you good
ideas. Andy has added a “10 Random Recipe” button that gives you 10 of
the over 1200 recipes we have online<b>. One disclaimer…</b>
we haven’t edited these recipes AT ALL – you’ll be a bit of a test kitchen –
please send us any issues/problems you find and we’ll update the recipe</span></span><span style="mso-bookmark: _MailOriginal;"><span style="font-family: Calibri;">.
Seriously – we used to giggle with Mom at some of the errors in her homemade
cook books – she would just wave her hand and say – “oh you guys – you’ll be
fine…” and she’s right – we will be… Last, I considered
recommending that Marty be the recipient of some of your cooking, but he’d kill
me, so let’s just stick to the apple pies for him, unless it’s super low
fat/low carb. </span></span><span style="mso-bookmark: _MailOriginal;"><span style="font-family: Wingdings;">J</span><o:p></o:p></span><br />
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<span style="mso-bookmark: _MailOriginal;"><span style="font-family: Calibri;">For Christmas
Dinner this year, we couldn’t bear to try to re-create Mom’s dinner, so Johnny
and I agreed that Mom’s BBQ meatloaf would be the best idea for us… let
us know what you start using when you visit </span></span><a href="http://www.applecharlottecooking.com/"><span style="color: blue;"><span style="font-family: Calibri;"><span style="mso-bookmark: _MailOriginal;">Apple
Charlotte Cooking (click here!).</span><span style="mso-bookmark: _MailOriginal;"></span></span></span></a><span style="mso-bookmark: _MailOriginal;"><o:p></o:p></span><br />
<br />
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<br /></div>
<span style="mso-bookmark: _MailOriginal;"><span style="font-family: Calibri;">Consider this Mom’s
Christmas Present to all of us… we send you all our love and warm wishes…<o:p></o:p></span></span><br />
<br />
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<br /></div>
<span style="mso-bookmark: _MailOriginal;"><span style="font-family: Calibri;">Merry Christmas and
Happy New Year!<o:p></o:p></span></span><br />
<span style="mso-bookmark: _MailOriginal;"><span style="font-family: Calibri;">xoxo<o:p></o:p></span></span><br />
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<span style="font-family: Calibri;"><span style="mso-bookmark: _MailOriginal;">p.s. please
feel free to forward this to anyone you think might enjoy it, I’m sure I’ve
missed some people.</span><o:p></o:p></span><br />John Spearehttp://www.blogger.com/profile/07187638368645707099noreply@blogger.com0tag:blogger.com,1999:blog-5256716307833457049.post-38182061294907436092011-12-06T19:37:00.001-08:002011-12-06T19:49:05.945-08:00Back me up hereI have three Spokane food-related memories that I think most people don't believe. I'm looking for someone to back me up on these.<br />
<br />
In order of believability.<br />
<br />
<strong>#1 -- Peppers and onions used to be free toppings at Pizza Rita</strong><br />
This is the easiest one. I think that if you ask for it free, they'll still do this. I could be wrong, but they hooked me up on this deal recently... seems like less than 5 years ago. But back in the 90's when you ordered a pizza, "do you want free peppers and onions on that?" was a standard question they'd ask.<br />
<br />
<strong>#2 -- Chicken liver bolognese at The Spaghetti Factory</strong><br />
The title says it all. I remember when we moved to Cheney in about 1977(?) or so and going to the Spaghetti Factory and Chicken liver bolognese was a standard menu item. I was psyched. I've had a thing for <a href="http://cyclingfoodspokane.blogspot.com/2010/11/chicken-liver-omelet.html">chicken livers since I was a wee lad</a>. And I would be super psyched if that menu item came back as 40 year old.<br />
<br />
<strong>#3 -- The old number 33 at The Onion: The Sundae Burger</strong><br />
Yep. Picture a bun with a hamburger patty, with a big scoop of ice cream covered in hot fudge, whipped cream, slivered almonds, and a cherry. Served open-faced. No one believes this one. My immediate family remembers it, because I was so excited to have such a perfect food: hot/cold, sweet/savory... And the waiters were always amazed that I actually ordered it, since it was basically a gag item stashed away on the menu. We're going back to the late 70's, early 80's on this one too.<br />
<br />
Anyone remember any of these? My wife and daughter think I'm full of it. Especially on the #33.<br />
<br />John Spearehttp://www.blogger.com/profile/07187638368645707099noreply@blogger.com3tag:blogger.com,1999:blog-5256716307833457049.post-67091302452787349702011-11-04T20:01:00.001-07:002011-11-04T20:01:58.826-07:00Chilies<p class="mobile-photo"><a href="http://1.bp.blogspot.com/-T4F3KsjMK38/TrSnJ4bP9qI/AAAAAAAAMdM/hhPeuq_dNcc/s1600/WP_000507-718826.jpg"><img src="http://1.bp.blogspot.com/-T4F3KsjMK38/TrSnJ4bP9qI/AAAAAAAAMdM/hhPeuq_dNcc/s320/WP_000507-718826.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5671341618973636258" /></a></p><div> <div style="font-family: Calibri,sans-serif; font-size: 11pt;"><br> </div> </div> John Spearehttp://www.blogger.com/profile/07187638368645707099noreply@blogger.com3tag:blogger.com,1999:blog-5256716307833457049.post-33785010474431221772011-10-30T16:24:00.000-07:002011-10-30T16:34:13.198-07:00Super fast awesome chili<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-W37n1TY0sXE/Tq3a9w-hE5I/AAAAAAAAMbE/dQNj5dz3IG4/s1600/P1010591.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-W37n1TY0sXE/Tq3a9w-hE5I/AAAAAAAAMbE/dQNj5dz3IG4/s320/P1010591.JPG" width="320" /></a></div>
I think the deal with proper chili is to use cheap, tough cuts and stew/braise them forever with chilies. And I dig that. But I also like to have a quick pot. Here's a variation of chili that I make with sausage. Super 1 has great, house-made, fresh sausage. I use their chorizo for this one. I always do a different chili thing but there's always a fresh pile and a dried pile of chilies.<br />
<br />
My buddy Rachel gave me a handful of super hot little fresh chilies from her garden. I also have some fresh ones from my uncle. Since both Rachel's and Uncle Danny's chilies are so hot, I went with New Mexico dried chili for flavor. <br />
<br />
If I get a hold of pablanos, I roast/peel them, then use them.<br />
<br />
This takes 15 minutes to get rolling. Once it's cooking, by the time you're done cleaning, you could eat it. But I like to simmer it for about an hour.<br />
<br />
I have this for breakfast with a fried egg on top and a tortilla on the side. Yum.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-S4_1vhAVdtA/Tq3bALTAFuI/AAAAAAAAMbM/Unigl1SWv_8/s1600/P1010580.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://1.bp.blogspot.com/-S4_1vhAVdtA/Tq3bALTAFuI/AAAAAAAAMbM/Unigl1SWv_8/s320/P1010580.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Remove the chorizo (I've got 5 here) from their skin. Brown em. </td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-dL_taNe0eCw/Tq3bBDXB4fI/AAAAAAAAMbU/KQhFi_7IKSs/s1600/P1010581.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://1.bp.blogspot.com/-dL_taNe0eCw/Tq3bBDXB4fI/AAAAAAAAMbU/KQhFi_7IKSs/s320/P1010581.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">While the sausage is browning, chop your stuff: fresh chilies, an onion, a bit of carrot. Don't chop up the dried pepper!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-QRu6IkOyYEI/Tq3bDwBkP4I/AAAAAAAAMbc/-ws0-Vz6hb4/s1600/P1010582.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://2.bp.blogspot.com/-QRu6IkOyYEI/Tq3bDwBkP4I/AAAAAAAAMbc/-ws0-Vz6hb4/s320/P1010582.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chopped stuff.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-FY-qBTi_kQU/Tq3bFE4OCdI/AAAAAAAAMbk/YG-aQeOcr_U/s1600/P1010588.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://1.bp.blogspot.com/-FY-qBTi_kQU/Tq3bFE4OCdI/AAAAAAAAMbk/YG-aQeOcr_U/s320/P1010588.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Take the sausage out, but leave the grease in there and cook the peppers, onions, etc</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-t5KOhMnREvs/Tq3bGN1rgTI/AAAAAAAAMbs/1j1yXSJRMxc/s1600/P1010589.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://3.bp.blogspot.com/-t5KOhMnREvs/Tq3bGN1rgTI/AAAAAAAAMbs/1j1yXSJRMxc/s320/P1010589.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">When the onions get translucent, dump some beer or water or wine or stock in there. This is Coffee Joe beer.<br />
Scrape the brown bits up.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-VtlzUoNCc8M/Tq3bHMvsnBI/AAAAAAAAMb0/BwnIrfJyyYo/s1600/P1010590.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://1.bp.blogspot.com/-VtlzUoNCc8M/Tq3bHMvsnBI/AAAAAAAAMb0/BwnIrfJyyYo/s320/P1010590.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Put sausage back in, dump a can of diced tomatoes in there. Beans are optional. Add a bit more beer if you need to. Throw a bullion cube in there for good measure.<br />
Simmer for at least 20 minutes. <br />
Done!</td></tr>
</tbody></table>
<br />John Spearehttp://www.blogger.com/profile/07187638368645707099noreply@blogger.com2tag:blogger.com,1999:blog-5256716307833457049.post-7167088491539647452011-10-02T19:29:00.000-07:002011-10-02T19:57:40.910-07:00Chicken pot pie to go<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-QiLI5aJnbTU/TokdRQHm8pI/AAAAAAAAMUU/BxPZEe4fSJI/s1600/P1010503.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://3.bp.blogspot.com/-QiLI5aJnbTU/TokdRQHm8pI/AAAAAAAAMUU/BxPZEe4fSJI/s320/P1010503.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for the freezer. Then delivery. Then baking.</td></tr>
</tbody></table>
Whoa. Sorry for the lapse there. We're cooking as much as ever, but I've just not taken the time to blog about it.<br />
<br />
One reason is that I am too lazy. So I'll do lazier posts. Instead of getting all crazy with recipes, methods, etc, I'll just lay out the basics. There's nothing here that isn't just basic down home cooking that can't be found with a quick search.<br />
<br />
Anyway. We've got 3 friends that just recently had a kid. That is: three couples. Each couple recently and unrelatedly had a kid. We're making a chicken pot pie for two of the families. That is: one pie, each for each of two families. The third will get a sack of Zip's burgers.<br />
<br />
This is as easy as it gets for super comfort home-cooking radness. It's made even easier by breaking up the tasks across a few days and sharing the workload. <br />
<br />
Lots of pics!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-0ar7qZoxESY/TojVNzb-uDI/AAAAAAAAMTQ/O89Tw-7QS7U/s1600/P1010457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-0ar7qZoxESY/TojVNzb-uDI/AAAAAAAAMTQ/O89Tw-7QS7U/s320/P1010457.JPG" width="213" /></a></div>
<br />
<br />
<strong>Day 1 - Stock n Roast</strong><br />
Buy a whole chicken. Always. It's such a bargain: you get the bird for at least half the price per pound than you pay for any single part. AND you get liver, bones, and all sorts of goodness for stock making. Sometimes I'll buy skin-on, bone-in thighs, but 88% of the time, I just buy the whole bird.<br />
<br />
Cut it up in 8 pieces: two wings (chop off the ends for stock), two legs, two thighs, two breasts. Chop the back in half. Save the liver.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-AQbeL1jEDyQ/TojVS1eN69I/AAAAAAAAMTc/hqqwOxzsKBI/s1600/P1010463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-AQbeL1jEDyQ/TojVS1eN69I/AAAAAAAAMTc/hqqwOxzsKBI/s320/P1010463.JPG" width="320" /></a></div>
<br />
Roast it: salt and pepper the wings, thighs, legs, breasts. Leave the skin on. Put them in a roasting pan and roast at 400-425F. Go about 12 minutes, then turn them. Let them go for another 10 minutes or so. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-1rAQOZ41ec8/Tokkkw3Pb5I/AAAAAAAAMUY/96xpKmC2MaE/s1600/P1010460.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-1rAQOZ41ec8/Tokkkw3Pb5I/AAAAAAAAMUY/96xpKmC2MaE/s320/P1010460.JPG" width="213" /></a></div>
<br />
Meanwhile, stock: heat up a pot on the stove top, find some aromatics. Put a bit of canola in the pot and let it get hot. Sear the backs in the oil until they are brown on all sides. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-_0zt7aiBtU0/TojVPAV6v4I/AAAAAAAAMTU/IxgbhnrDziY/s1600/P1010458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-_0zt7aiBtU0/TojVPAV6v4I/AAAAAAAAMTU/IxgbhnrDziY/s320/P1010458.JPG" width="213" /></a></div>
<br />
Dump the aromatics in with a couple quarts of water, bring it to a boil and turn it to a hearty simmer for about 30-40 minutes. Skim off the fat. Pour the whole lot through a sieve to save the stock.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-BJPrJ8GkBcE/TojVUGL5kpI/AAAAAAAAMTg/eA_EYQd6k4g/s1600/P1010464.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-BJPrJ8GkBcE/TojVUGL5kpI/AAAAAAAAMTg/eA_EYQd6k4g/s320/P1010464.JPG" width="213" /></a></div>
<br />
Back to the roasting stuff: take the chicken out of the roasting pan and pour the fat out of the pan. Put the pan on the stove top over medium heat and scrape up the bits with a wooden scraper. Pour about 1 cup of wine, or beer, or water into the pan. Heat + wet + wooden scraper: cleans the bits up perfectly. Dump this pan dripping (along with bits) into the stock you just finished.<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
When the chicken is cool, bone it and then chop it up. Skin and all.<br />
<br />
<strong>Day 2 - Make the pot pie filling</strong><br />
You've done the hard part. Now just put it all together, warm it up, season it, and thicken it.<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
Find and chop some aromatics. Ideally, a couple stalks of celery, a couple carrots, and an onion. We didn't have any celery and the only onion we had was a Walla Walla. So, I went with leeks and celery instead. Heat up a pot with a bit of olive oil and get those guys going. You can always chop up bacon at this point too -- makes a nice little chewy treat in there when all is said and done.<br />
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Potato is optional, but we had one, so I peeled it, chopped it up, made a mental note to add a touch more salt at the end, and threw it in there too.<br />
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<br />
Make a roux too. Since I was making two pies (I had to add another 2 cups of stock from our freezer to what's mentioned above), I ended up with about 1/4 cup + a bit of butter and 1/4 cup + a bit of flour. If I wasn't rushed, I would've let the roux go a bit longer to darken it a bit more. I love the smell of roux -- smells like butterscotch. <br />
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<br />
Once the aromatics start to soften a bit, dump your stock and chicken bits in there. I simmered this until the potatoes were *just* toothsome -- they'll cook a bit more during baking. Now is the time to season. Salt and pepper is all you need. If I had fresh rosemary or thyme, I'd have tossed some of that in there.<br />
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<br />
Pour off a few ladles of the broth into your roux pot, then dump the roux into your soup to make it a filling. The crust will soak up moisture and so will the potatoes, so don't go all gravy at this point. Back of spoon test should show nice cling, but dripping.<br />
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<br />
Pull it off the stove, dump it in a thin metal bowl and add frozen veggies (beans, peas, carrots, whatever) to help it cool. Put the bowl in a sink with ice and cool it quickly and package it up for day 3.<br />
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<br />
<strong>Day 3 - Have a Jedi Crust Maker hook you up.</strong><br />
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<br />
Liza has turned into a crust pro. Find a pro or become one. But don't dump this mixture into a store-bought "shell." It requires a rad crust. <br />
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<br />
If the crust thing is just not going to happen. Then go biscuits. Preheat oven to 425 F. Dump your filling into a cast iron pan, warm it up a bit on the stove, then cover the top with biscuit dough, in pieces or rolled out. Then bake it.<br />
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Otherwise, take care of business and do the dough deed. <br />
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Fill the dough with filling.<br />
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Top the dough. make it pretty. <br />
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Freeze it. And give it all away. <br />
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To eat: preheat oven to 425 and bake for at least an hour. Watch for over-browning of the crust after 40 minutes or so. Cover the edges with tinfoil to keep browning at bay. <br />
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<br />John Spearehttp://www.blogger.com/profile/07187638368645707099noreply@blogger.com0tag:blogger.com,1999:blog-5256716307833457049.post-18216858809303337772011-07-17T12:49:00.000-07:002011-07-17T12:49:40.074-07:00Paella over the fire<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-D7MzxKZjw_I/TiM75We6WRI/AAAAAAAAMCY/J5Rbte7f3Es/s1600/P1010241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-D7MzxKZjw_I/TiM75We6WRI/AAAAAAAAMCY/J5Rbte7f3Es/s320/P1010241.JPG" width="213" /></a></div><br />
<br />
Whoa Nelly.<br />
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Stine and Lynn came up to the river. Stine pulled off the best camp fire dinner I've ever had.<br />
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Paella.<br />
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I didn't get the detailed method but basically: sear the chicken in the pan over the hot coals until brown, then add aromatics, broth/stock, rice and cook slowly. There's some spice thing going on there that I didn't get. And there was even one local morel diced up in there. Good eats.<br />
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We're inspired to try a stewed beef dish tonight on the coals. More on that later.John Spearehttp://www.blogger.com/profile/07187638368645707099noreply@blogger.com1tag:blogger.com,1999:blog-5256716307833457049.post-10619972141904227852011-07-03T16:08:00.000-07:002011-07-03T16:20:07.430-07:00Boyds Country Inn: "Trekkies and Testes"<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-0ggkNzbTwJQ/ThD2BukOiII/AAAAAAAAL7k/JUfOkli3bAU/s1600/WP_000204.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-0ggkNzbTwJQ/ThD2BukOiII/AAAAAAAAL7k/JUfOkli3bAU/s320/WP_000204.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes. Those are deep fried beef testicles.</td></tr>
</tbody></table>There's a lot going for Boyd's Country Inn:<br />
<ul><li>They have free WiFi. At the edges of Ferry County, this is rare bird.</li>
<li>They have <a href="http://www.northernales.com/">Northern Ales</a> beer on tap. It's the Amber, which is my least favorite, but the thought is nice. They should run the lager.</li>
<li>They have deep-fried bull testicles (in season only -- which, apparently is spring. They buy a bunch, have a testicle festival, then freeze the rest).</li>
<li>They play rad movies on the TV above the bar. To wit: today, it's Star Wars. 'Nuff said.</li>
<li>It's the closest boozer to the river place (4 miles).</li>
</ul>Btw: "Trekkies and Testes" was what the owner said after I praised the menu + TV entertainment she was spinning. Natural born marketer there.<br />
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<tr><td class="tr-caption" style="text-align: center;">Yes. That is C3P0 on TV.</td></tr>
</tbody></table>John Spearehttp://www.blogger.com/profile/07187638368645707099noreply@blogger.com1tag:blogger.com,1999:blog-5256716307833457049.post-70814763030919701072011-06-05T16:20:00.000-07:002011-06-05T16:20:54.273-07:00S'mores<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-jv8k0L-TKaw/TewOM09wnsI/AAAAAAAALxE/H9ZI-00ErKc/s1600/P1000909.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-jv8k0L-TKaw/TewOM09wnsI/AAAAAAAALxE/H9ZI-00ErKc/s320/P1000909.JPG" width="320" /></a></div>I just had to find a place for this picture. Maddie nailed the technique on this marshmallow. <br />
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Thankfully I have this blog. <br />
<br />
But generally, the color on these marshmallows <em>is</em> noteworthy. <br />
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<tr><td class="tr-caption" style="text-align: center;">Megan. Rightfully proud of her nicely colored 'mallow.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-AaOquNjihKg/TewOOwXfZFI/AAAAAAAALxI/YcKEYnj7ozE/s1600/P1000910.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-AaOquNjihKg/TewOOwXfZFI/AAAAAAAALxI/YcKEYnj7ozE/s320/P1000910.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Patty. <br />
Note the pinky. A true gourmand.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-hQlbGDphcD0/TewOQZyF-HI/AAAAAAAALxM/ThGi_BDPftw/s1600/P1000912.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-hQlbGDphcD0/TewOQZyF-HI/AAAAAAAALxM/ThGi_BDPftw/s320/P1000912.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nice blistering.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ngQ_leO7bTA/TewORuYEIYI/AAAAAAAALxQ/UKBocG5xqb0/s1600/P1000915.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://3.bp.blogspot.com/-ngQ_leO7bTA/TewORuYEIYI/AAAAAAAALxQ/UKBocG5xqb0/s320/P1000915.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Liza's charred 'mallow is more the norm, truth be told.</td></tr>
</tbody></table>John Spearehttp://www.blogger.com/profile/07187638368645707099noreply@blogger.com0tag:blogger.com,1999:blog-5256716307833457049.post-63135987510018958142011-04-09T19:10:00.000-07:002011-04-09T19:11:16.534-07:00High heat<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-avNWwdsa1Ig/TaEQRNflaPI/AAAAAAAALhI/zNtYEAkTDKg/s1600/P1020997.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="http://1.bp.blogspot.com/-avNWwdsa1Ig/TaEQRNflaPI/AAAAAAAALhI/zNtYEAkTDKg/s320/P1020997.JPG" width="320" /></a></div><br />
As we eat more meat, I am getting more into cooking. Weird how that works. When it comes to meat, I'm really into the sear, which requires a lot of heat to really pull off well.<br />
<br />
I've been obsessed with heat before. Years ago when we lived on the west side of the state, I figured out a great quick super hot grilling solution where I used a camping stove under a Lodge cast iron grill pan. I mainly used it for fish. <br />
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Lately I've been trying to figure out how to cook tri-tip steaks quickly and yummily. At heart, I'm a cheap bastard, so tri-tips appeal to me because they're usually around $5/lb. If they're cut thick, I'll butterfly them to around an inch or so. <br />
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In my opinion, the tri-tip should be seared over a screaming hot fire for about 3 minutes a side. Then let it rest. And slice it against the grain. Piled on bread or over a salad, it's pretty good.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-0ClCxeaX3dw/TaEQVhIh0bI/AAAAAAAALhQ/H-AeNKoldI8/s1600/P1030002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-0ClCxeaX3dw/TaEQVhIh0bI/AAAAAAAALhQ/H-AeNKoldI8/s320/P1030002.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Click for big: dig that char baby! What a difference serious heat makes.</td></tr>
</tbody></table><br />
The problem is that in the last 10 years, I've gotten rid of all of my high-heat-makers: I got rid of a hibachi, a small "brazer" grill, and a small Weber kettle. And I can't find that Lodge cast iron grill pan either. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-OzC-CihgrZM/TaEQYUrsftI/AAAAAAAALhU/DNJa6jU7kOA/s1600/P1030003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-OzC-CihgrZM/TaEQYUrsftI/AAAAAAAALhU/DNJa6jU7kOA/s320/P1030003.JPG" width="309" /></a></div>So, today, I made an inferno cooker in the back yard. I don't think this is a good idea as the weather dries out, but the mulch under the bricks is still damp for now. In any case, it raged. With one measly chimney full of briquettes, I had a super hot surface. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Qq06oiSJxzM/TaEQa6Cy2jI/AAAAAAAALhY/Zq7FNq2TY0Y/s1600/P1030004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="http://2.bp.blogspot.com/-Qq06oiSJxzM/TaEQa6Cy2jI/AAAAAAAALhY/Zq7FNq2TY0Y/s320/P1030004.JPG" width="320" /></a></div>I charred some peppers and made a salsa. Then I made the tri-tips, which I rubbed with salt, pepper, fresh rosemary, and garlic. Then I grilled asparagus, Brady style. And toasted some English muffins. <br />
I love cooking over that kind of heat. The peppers just blistered and crackled as soon as I put them down. Nice. <br />
<br />
I may have to do a butterflied chicken tomorrow on the big Webber. Maybe with a Mexican angle so we can stuff it in tortillas and have a reason to eat the salsa we made tonight.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-4t86vYElMfk/TaEQcqRlS3I/AAAAAAAALhc/8MI8mEvMkKA/s1600/P1030008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-4t86vYElMfk/TaEQcqRlS3I/AAAAAAAALhc/8MI8mEvMkKA/s320/P1030008.JPG" width="313" /></a></div><br />
I wish Lodge made a bigger, shallower version of <a href="https://secure.lodgemfg.com/storefront/product1_new.asp?menu=prologic&idProduct=3975">their hibatchi</a>.John Spearehttp://www.blogger.com/profile/07187638368645707099noreply@blogger.com0tag:blogger.com,1999:blog-5256716307833457049.post-57494274818135042742011-03-28T10:01:00.000-07:002011-03-28T10:01:02.108-07:00Wood Sorrel<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-jyJs1u2dX_c/TZC51GSvw8I/AAAAAAAABMs/rupTgNCbW_k/s1600/wood+sorrel.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="http://4.bp.blogspot.com/-jyJs1u2dX_c/TZC51GSvw8I/AAAAAAAABMs/rupTgNCbW_k/s320/wood+sorrel.JPG" width="320" /></a></div>I grew up munching on this wild green that grows all over the California bay area. We had it growing in our yard in San Jose, CA, where I lived until I was 8. On hot days, my friends and I would eat stalk after stalk. My mom called them "agrodolce," which is Italian for bitter sweets. Apparently they are common in Italy too. <br />
<br />
Now I've come to know this wild green as Wood Sorrel. It is a tart and juicy little plant that's very thirst quenching. The leaves and flowers are edible as well. Oxalic acid (think rhubarb) makes it sour, and you wouldn't want to eat pounds of it because it would destroy your tooth enamel and might give you a gut ache. <br />
<br />
Good in salads, on sandwiches, or make a <a href="http://bountifulbackyard.blogspot.com/2010/02/sour-grass-soup.html">soup</a> with it. Otherwise, if you're on a ride this spring/summer, give it a try. Disclaimer: do some research and never eat something you cannot positively identify! I wouldn't want you to eat something toxic! A helpful, but not definitve guide from <a href="http://www.landscape-america.com/problems/weeds/photo_id.html">Landscape America</a>.lizahttp://www.blogger.com/profile/05615851773279480443noreply@blogger.com1tag:blogger.com,1999:blog-5256716307833457049.post-24424234459067614212011-03-13T16:52:00.000-07:002011-03-13T17:34:38.350-07:0070th Annual Kosher Dinner<div><br /><a href="http://4.bp.blogspot.com/-F390u5A0K9w/TX1Z7mjSyXI/AAAAAAAABL0/xlv2YGVr2ts/s1600/kosherdinner.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5583717993505016178/" border="0" alt="" src="http://4.bp.blogspot.com/-F390u5A0K9w/TX1Z7mjSyXI/AAAAAAAABL0/xlv2YGVr2ts/s320/kosherdinner.JPG" /></a>The dinner and apps:</div><div> </div><div>Beef brisket, spiced apples, carrot tzimmes and potato knishes, dill pickles, pickled herring, 3 bean salad</div><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5583718642299909314" border="0" alt="" src="http://4.bp.blogspot.com/-anb52pCCod8/TX1ahXgDNMI/AAAAAAAABL8/Ah9EtnjE2Q0/s320/kosherdessert.JPG" /> The dessert: Apricot kuchen, chocolate rugelach<br /><br /><div>Bread:</div><br /><br /><br /><div><a href="http://4.bp.blogspot.com/-TVKZQUuAnwQ/TX1hmKVkqfI/AAAAAAAABME/ITlDwNZ6Hyg/s1600/challah.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5583726421247044082" border="0" alt="" src="http://4.bp.blogspot.com/-TVKZQUuAnwQ/TX1hmKVkqfI/AAAAAAAABME/ITlDwNZ6Hyg/s320/challah.JPG" /></a><br /><div>Challah</div><div> </div><div>The talented acts, to entertain while you wait:</div><br /><a href="http://1.bp.blogspot.com/-iaLd6DQaS7s/TX1hoiL7VKI/AAAAAAAABMU/LHwWxy6fmpA/s1600/mavens.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5583726462008775842" border="0" alt="" src="http://1.bp.blogspot.com/-iaLd6DQaS7s/TX1hoiL7VKI/AAAAAAAABMU/LHwWxy6fmpA/s320/mavens.JPG" /></a>The Mavens, The Vogel Brothers, Sam Adams, Chutzpah! and more<br /><div> </div><div>The happy patrons:</div><br /><br /><div><a href="http://3.bp.blogspot.com/-OXqvHCcp2TA/TX1hodNa8UI/AAAAAAAABMM/q0EzNinq9kQ/s1600/kosher2010.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5583726460672864578" border="0" alt="" src="http://3.bp.blogspot.com/-OXqvHCcp2TA/TX1hodNa8UI/AAAAAAAABMM/q0EzNinq9kQ/s320/kosher2010.JPG" /></a>Liza, Elissa, Beth<br /><div> </div><div>You cannot put on a benefit dinner for 70 years running without mastering the food, entertainment, and all the many event details. Even so, mastering the details does not have to mean a stellar event. I have been to similar events, but lacking the heart of the Kosher Dinner, these other events were real bores. </div><br /><div>Temple Beth Shalom's Kosher Dinner is a fundraising event with heart and so much soul. The food is amazing, the entertainment makes you smile and tap your feet, and the volunteers can't wait to help and welcome you.</div><br /><div>If you missed the dinner this year, a steal for $15, then make sure you go next year. Bring some friends and carpool (or ride your bike) to TBS for some Jewish soul food. If you'd like to learn more, TBS recommends <a href="http://www.myjewishlearning.com/index.shtml">myjewishlearning.com</a></div></div></div>lizahttp://www.blogger.com/profile/05615851773279480443noreply@blogger.com0tag:blogger.com,1999:blog-5256716307833457049.post-85787088408386945422011-03-12T14:50:00.000-08:002011-03-12T14:50:34.200-08:00Making our kitchen more useful<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-zp8hQFWbbkc/TXv39-ThTJI/AAAAAAAALZ8/DqpBZkhl6N8/s1600/P1020826.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" q6="true" src="https://lh4.googleusercontent.com/-zp8hQFWbbkc/TXv39-ThTJI/AAAAAAAALZ8/DqpBZkhl6N8/s320/P1020826.JPG" width="240" /></a></div>Over the years, I figured out that I need a lot of counter-mess space when I cook. And I like to have stuff close by. I hate rummaging through stacks of pots, pans, cooking sheets, whatever -- when I'm trying to cook. It can put me in a foul mood and makes cooking less fun.<br />
<br />
But when we moved into our current house, I wasn't cooking much and didn't care a lot about the kitchen, other than to make sure it met some minimum counter space requirements and that it had a hood to vent smoke.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-AJ2x9fWYlo0/TXv38dB_vGI/AAAAAAAALZ4/BAwNgI6a4Vo/s1600/P1020820.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" q6="true" src="https://lh4.googleusercontent.com/-AJ2x9fWYlo0/TXv38dB_vGI/AAAAAAAALZ4/BAwNgI6a4Vo/s320/P1020820.JPG" width="240" /></a></div>As for high-zoot kitchens, I don't really care about bling in the kitchen. But it would rule to have a bad ass <a href="http://www.bluestarcooking.com/">BlueStar range</a> and a more powerful hood that could actually suck up the smoke from a properly seared hunk of meat. We are definitely going to install a better hood, but I'm too cheap to spring for the high-zoot stove. For now.<br />
<br />
Last weekend made a wonderful change to our little kitchen nook. Until recently, it was Maddie's desk and drawing area. Now it's a place for more counter space and a place to hang the pans that were stacked under cabinets and in our downstairs pantry. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-OxXQjxMGC9g/TXv3_OwrpeI/AAAAAAAALaA/xB3DfGS1g3c/s1600/P1020828.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" q6="true" src="https://lh3.googleusercontent.com/-OxXQjxMGC9g/TXv3_OwrpeI/AAAAAAAALaA/xB3DfGS1g3c/s320/P1020828.JPG" width="320" /></a></div><br />
My buddy, Glen, is a wizard with anything made of metal. He had this solid piece of steel rod in his shop. He welded a chunk of stainless chain to it, and voila! A bad-arse, no-nonsense pot rack. I dig it.<br />
<br />
Under the table, there is space to store the big pots that were also previously downstairs. <br />
<br />
Next, I'm going to angle for a little shelf space. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-70wirGEjTZ8/TXv4AHzByyI/AAAAAAAALaE/Fg89HyvXEM4/s1600/P1020829.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" q6="true" src="https://lh5.googleusercontent.com/-70wirGEjTZ8/TXv4AHzByyI/AAAAAAAALaE/Fg89HyvXEM4/s320/P1020829.JPG" width="240" /></a></div><br />
The new change is great. And super simple and cheap.<br />
<br />
The desk/table thing we have is just the right size for a hunk of marble we had laying around and a big cutting board from my mom's stash. The marble is great for setting hot pans aside when we're in the thick of cooking. The cutting board is in a great spot: good light from the windows and out of the way of anyone else in the kitchen.John Spearehttp://www.blogger.com/profile/07187638368645707099noreply@blogger.com3tag:blogger.com,1999:blog-5256716307833457049.post-15584614010699980262011-02-27T16:30:00.000-08:002011-02-27T16:30:25.460-08:00Spicy braised ox tails<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-oQg8iSHlgJE/TWrrKUV_FlI/AAAAAAAALW8/VgLOp3n5oVw/s1600/P1020762.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://lh3.googleusercontent.com/-oQg8iSHlgJE/TWrrKUV_FlI/AAAAAAAALW8/VgLOp3n5oVw/s320/P1020762.JPG" width="320" /></a></div>I've been into cheap cuts lately. I love braising cheap cuts. My buddy Adam taught me how to braise ox tails many years ago. It was probably 15 years ago. Before the Food channel outted cheap cuts, these cuts were actually cheap: flank steaks, hangers, brisket, shanks, ox tails. I'm thinking ox tails were less than a buck a pound at Don and Joe's in Pikes Place Market back then. I paid $4 a pound at Huckleberries yesterday. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-YhNMK2b3K7o/TWrq_r89vlI/AAAAAAAALWk/-h5nUUnxeeM/s1600/P1020749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://lh6.googleusercontent.com/-YhNMK2b3K7o/TWrq_r89vlI/AAAAAAAALWk/-h5nUUnxeeM/s320/P1020749.JPG" width="320" /></a></div>Anyway. This preparation can also be used for lamb shanks if you're feeling flush. Braising makes these cuts super tender where the meat falls off the bone. Be sure to attempt to get the marrow too. <br />
<br />
You can do all sorts of stuff with the resulting meat. You can just eat it. Or you can take it off the bone and stuff it into tortillas with fresh guacamole, a bit of cabbage and queso fresco. As it turns out, as I was out buying ox tail yesterday, Liza got a hankering for grits. She made them in a crock pot with some chopped spinach, diced onions, minced jalapeno, and a bit of jack cheese. Pretty much a perfect platform for these spicy ox tails.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh4.googleusercontent.com/-jj_5SVDY3Qc/TWrrA8-uNSI/AAAAAAAALWo/G4tKgxhSkBw/s1600/P1020750.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" l6="true" src="https://lh4.googleusercontent.com/-jj_5SVDY3Qc/TWrrA8-uNSI/AAAAAAAALWo/G4tKgxhSkBw/s320/P1020750.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tip: Don't chop the chipotle in adobe on your cutting board.</td></tr>
</tbody></table>This recipe serves two hungry people, or you could stretch it to four with some salad and stuff.<br />
<br />
<strong>Stuff</strong><br />
<ul><li>2 lbs of ox tail sections</li>
<li>1/2 yellow onion, sliced</li>
<li>1/2 carrot, chopped</li>
<li>1/2 cup red wine</li>
<li>1 12 oz can of chopped tomatoes with chilies (don't drain off liquid)</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 - 3/4 can of chipotle in adobe sauce, chopped</li>
</ul><br />
<strong>Method</strong><br />
<ol><li>Set oven to 325 F.</li>
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-iRjvQeSYO00/TWrrC6uMmTI/AAAAAAAALWs/zzFv8V_eOzE/s1600/P1020751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://lh6.googleusercontent.com/-iRjvQeSYO00/TWrrC6uMmTI/AAAAAAAALWs/zzFv8V_eOzE/s320/P1020751.JPG" width="240" /></a></div><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Salt and pepper the ox tails verily.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In a non-reactive pot, sear the ox tail over medium-high heat in a bit of canola oil. Brown all sides, don't crowd them. As they brown, set them aside.</li>
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-oJzXiJOF300/TWrrFp3F9JI/AAAAAAAALWw/CkMNIJD2loA/s1600/P1020752.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://lh6.googleusercontent.com/-oJzXiJOF300/TWrrFp3F9JI/AAAAAAAALWw/CkMNIJD2loA/s320/P1020752.JPG" width="320" /></a></div><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pour off the beef tallow so just a tablespoon or so remains. </li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add chopped onions and carrots and stir until just soft.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add red wine and scrape up any bits on the bottom of the pan.</li>
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-bQvHEclnLAE/TWrrHmyQDcI/AAAAAAAALW0/3y6vrSCjuH0/s1600/P1020755.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://lh5.googleusercontent.com/-bQvHEclnLAE/TWrrHmyQDcI/AAAAAAAALW0/3y6vrSCjuH0/s320/P1020755.JPG" width="320" /></a></div><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add tomatoes and chipotle and bring it to a boil. If it's watery, cook it down a bit.</li>
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-PuczuW_r78g/TWrrI_veZ9I/AAAAAAAALW4/oQ31vpaQhts/s1600/P1020758.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://lh4.googleusercontent.com/-PuczuW_r78g/TWrrI_veZ9I/AAAAAAAALW4/oQ31vpaQhts/s320/P1020758.JPG" width="240" /></a></div><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add ox tails to pot. They shouldn't be totally submerged. If they are, cook it down a bit more, or move it to a shallower pan. </li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Put the lid on the pot and load it in the oven.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cook it for 3 hours. You can hold it for an hour or two after it's done in a 150 F oven.</li>
</ol>John Spearehttp://www.blogger.com/profile/07187638368645707099noreply@blogger.com0tag:blogger.com,1999:blog-5256716307833457049.post-64555383793569214632011-02-26T10:24:00.000-08:002011-02-26T10:25:55.280-08:00Liza's Quick Wonton Raviolis<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-j8mvmPN3ofQ/TWlEx1h2M7I/AAAAAAAALWE/BqVi4Q6TJRg/s1600/P1020728.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" l6="true" src="https://lh3.googleusercontent.com/-j8mvmPN3ofQ/TWlEx1h2M7I/AAAAAAAALWE/BqVi4Q6TJRg/s320/P1020728.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kids love 'em!</td></tr>
</tbody></table>Liza invented these. About 13 years ago, my mom showed us how to make potstickers. When Liza and I first started living together, we'd wow our friends with big platters of potstickers and homemade ponzu dipping sauce. We haven't made those for years, but we have realized that frozen wonton wrappers are a great secret weapon to have up your sleeve.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-HJeG6AQVddQ/TWlEzzgBJUI/AAAAAAAALWI/KgUy4vWN0Tw/s1600/P1020729.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://lh6.googleusercontent.com/-HJeG6AQVddQ/TWlEzzgBJUI/AAAAAAAALWI/KgUy4vWN0Tw/s320/P1020729.JPG" width="240" /></a></div>So, Liza took the wonton secret and combined it with a bit of her Italian sensibilities and her vegetarian requirement. If you want to go vegan, you could probably swap out the feta for 1/4 cup of nutritional yeast.<br />
<br />
If you press the tofu ahead of time, this is a quickie. <br />
<br />
<br />
<strong>Stuff</strong><br />
- Wonton wrappers<br />
- Marina sauce<br />
- Filling:<br />
<ul><li>1 lb of tofu. Pressed for a couple hours. Then crumbled.</li>
<li>3/4 cup crumbled feta </li>
<li>1 box frozen chopped spinach. Thawed, drained.</li>
<li>1 glove garlic, minced</li>
<li>2 TBS olive oil</li>
<li>juice from half a lemon</li>
<li>S&P to taste</li>
</ul><strong>Method</strong><br />
<ol><li>Combine all the ingredients for the filling and mix gently.</li>
<li>Put a little gob in the center of a wonton wrapper and wrap it up. Wet the edges of the wrapper a bit to help it stick.</li>
<li>Don't do the submersion boil thing with these guys, as they'll probably not survive. Instead, put a bit of canola oil in a hot non-stick pan. Put a few raviolis in there, but don't crowd them, as they like to stick together once they get wet. </li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Have a lid for the pan at the ready, because this next part is a bit shocking the first time.</li>
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-97jNbPpnyZs/TWlEv84DKzI/AAAAAAAALWA/56fZHU6Lt8I/s1600/P1020726.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" l6="true" src="https://lh4.googleusercontent.com/-97jNbPpnyZs/TWlEv84DKzI/AAAAAAAALWA/56fZHU6Lt8I/s200/P1020726.JPG" width="150" /></a></div><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pour about a cup of water into the pan and then immediately cover it with the lid. I like to use boiling water, but that amplifies the cracking, steaming, noisy explosion of oily watery activity. In any case, the water should just cover the bottom of the pan. The lid shouldn't be tight-fitting -- lots of steam should escape. You're steaming these suckers.</li>
<li>Leave the lid on (so steam escapes) for about a minute, then take it off. The water should be cooking off now. If it takes more than 30 seconds or so, pour off the water. Then flip the raviolis.</li>
<li>If you need to add a touch more oil, then do it. Saute until brown.</li>
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-8N6spB7P590/TWlE1nxUkgI/AAAAAAAALWM/0JcSVexUI1o/s1600/P1020732.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://lh4.googleusercontent.com/-8N6spB7P590/TWlE1nxUkgI/AAAAAAAALWM/0JcSVexUI1o/s320/P1020732.JPG" width="240" /></a></div><li>Serve with warm marinara and cheese.</li>
</ol>John Spearehttp://www.blogger.com/profile/07187638368645707099noreply@blogger.com0tag:blogger.com,1999:blog-5256716307833457049.post-51011106139736071982011-01-09T08:04:00.000-08:002011-01-09T08:04:50.514-08:00Cheater's Chilito<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CGYQGxEMolw/TSnaRyGr7KI/AAAAAAAALHo/NJwt7ai5zHY/s1600/P1020573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://1.bp.blogspot.com/_CGYQGxEMolw/TSnaRyGr7KI/AAAAAAAALHo/NJwt7ai5zHY/s320/P1020573.JPG" width="320" /></a></div>This is another recipe that <a href="http://cyclingfoodspokane.blogspot.com/2010/12/ad-hoc-pork-carnitas.html">my mom learned from the Senoritas</a>.<br />
<br />
It's a salsa made from dried chilies. It's one of my favorite salsas and with so many different dried chilies available now, it's fun to play around with. I call it "Cheater's Chilito" because this is a faster way to make it than how my mom taught me.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CGYQGxEMolw/TSnaF31IkpI/AAAAAAAALHQ/Q9B3nUiHLcI/s1600/P1020548.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="http://1.bp.blogspot.com/_CGYQGxEMolw/TSnaF31IkpI/AAAAAAAALHQ/Q9B3nUiHLcI/s320/P1020548.JPG" width="240" /></a></div><br />
Her method uses a mortar and pestle to grind the ingredients into a paste. She also used 3 fresh tomatoes instead of the paste I use here. If you use tomatoes, substitue three peeled, seeded, and chopped tomatoes for the paste. It's better than the paste, especially if you have fresh tomatoes. But paste works too. <br />
<br />
Mom would approve on two fronts: making the recipe your own, and "doing what you need to do to make it work."<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_CGYQGxEMolw/TSnaOMdJ2EI/AAAAAAAALHg/vfrX6hVSOwU/s1600/P1020563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="http://2.bp.blogspot.com/_CGYQGxEMolw/TSnaOMdJ2EI/AAAAAAAALHg/vfrX6hVSOwU/s320/P1020563.JPG" width="240" /></a></div><br />
Find any dried pepper and experiment -- dried chipoltes is always an easy winner. I like to start with chile de árbol for a little heat, then add a milder, more complex chili to compliment. Usually I have New Mexico chilies around, but today I found some anji panca chilies, which, apparently are from Peru. It turned out nice, dare I say just a tad fruity?<br />
<br />
This makes about 1/2 cup. <br />
<strong>Stuff</strong><br />
<ul><li>Some dried chilies. For example: 6 chile de árbol and 4 anji panca chilies.</li>
<li>Pinch of dried oregano</li>
<li>1 clove garlic</li>
<li>Pinch of kosher salt</li>
<li>about 2 teaspoons tomato paste</li>
</ul><strong>Method</strong><br />
<ol><li>Heat a thick cast iron pan on medium heat. Mom used a comal -- which is like a cast iron pan without sides.</li>
<li>Put the dried peppers in the pan and slowly heat them. Turn them every few minutes. The idea is to get them slightly colored and to drive out any remaining moisture. The chile de árbol will be done before the bigger peppers, which will puff up a bit as they gently char.</li>
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_CGYQGxEMolw/TSnaJb5gjbI/AAAAAAAALHY/4NXabBYdJOQ/s1600/P1020553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://2.bp.blogspot.com/_CGYQGxEMolw/TSnaJb5gjbI/AAAAAAAALHY/4NXabBYdJOQ/s320/P1020553.JPG" width="320" /></a></div><li>Remove the stems and put the chile de árbol in a coffee grinder. Grind into a powder. (If you don't have a coffee grinder specifically for spices a good way to clean out the coffee stuff is to put a hunk of bread in there and grind it up. That will clean out the coffee bits).</li>
<li>Once the bigger peppers are done, you'll need to open them up and remove the seeds. Then grind the skins in the grinder.</li>
<li>(Optional) Put the seeds in the pan and give them a light toast -- reserve those too. I have a jar of toasted random chili seeds and bits of charred skin. When I need chili powder, I grind some up. </li>
<li>Put the ground chilies in a small bowl.</li>
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_CGYQGxEMolw/TSnaQDx6IjI/AAAAAAAALHk/5FRjiFmrv5Y/s1600/P1020571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://4.bp.blogspot.com/_CGYQGxEMolw/TSnaQDx6IjI/AAAAAAAALHk/5FRjiFmrv5Y/s320/P1020571.JPG" width="320" /></a></div><li>Mince the garlic. Then put a pinch of the kosher salt on the garlic and crush with the side of the knife until it's nearly a paste. Add the garlic to the bowl of ground chili.</li>
<li>Add the thyme and the paste to the bowl.</li>
<li>Add just enough boiling water to mix it all up into a paste -- about 1/4 cup. Mix it up and let it sit for an hour or so.</li>
</ol>John Spearehttp://www.blogger.com/profile/07187638368645707099noreply@blogger.com0tag:blogger.com,1999:blog-5256716307833457049.post-42388955845914766102010-12-22T20:09:00.000-08:002010-12-22T20:36:52.332-08:00Cucidati<object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/Wee7eolGN3s?fs=1&hl=en_US&rel=0&color1=0xe1600f&color2=0xfebd01"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/Wee7eolGN3s?fs=1&hl=en_US&rel=0&color1=0xe1600f&color2=0xfebd01" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br />
<div class="separator" style="clear: both; text-align: center;"></div>Another traditional Maria Christmas cookie. Yummy.<br />
<br />
Liza found a dough recipe online. The filling is Maria-specific.<br />
<br />
<strong>Stuff</strong><br />
Dough:<br />
<ul><li>8 cups flour</li>
<li>1 1/3 cups sugar</li>
<li>2 teaspoon baking powder</li>
<li>2 teaspoon salt</li>
<li>4 sticks butter, cold, chopped into cubes</li>
<li>8 eggs, beaten</li>
</ul>Filling<br />
<ul><li>2 cups roasted almonds, whole</li>
<li>2 packages figs (need to look up size)</li>
<li>1 ten oz package of pitted dates</li>
<li>1/2 lb fruit cake mix (this is the tub of sugary dried orange/lemon peels, cherries, pine apple, etc)</li>
<li>1.5 cups raisins</li>
<li>8 oz semi-sweet or bitter sweet chocolate.</li>
<li>1.5 cups espresso</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_CGYQGxEMolw/TRLKCklyopI/AAAAAAAALB4/XJRRWTsT1G4/s1600/P1020384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="http://4.bp.blogspot.com/_CGYQGxEMolw/TRLKCklyopI/AAAAAAAALB4/XJRRWTsT1G4/s320/P1020384.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Method</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Dough</div><ol><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Combine dry ingredients in a big bowl.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add butter cubes to flour and cut in with a pastry cutter until butter is about pea sized.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Mix in beaten eggs to combine. Gently knead into a dough, add a bit of cold milk if needed.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Refrigerate dough for an hour or so.</li>
</ol><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_CGYQGxEMolw/TRLKAGzGV2I/AAAAAAAALB0/aLCacy6MYME/s1600/P1020382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="http://4.bp.blogspot.com/_CGYQGxEMolw/TRLKAGzGV2I/AAAAAAAALB0/aLCacy6MYME/s320/P1020382.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Filling</div><ol><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Chop stem out of figs, chop fig into 2 or 3 chunks. Put figs into sauce pan and just cover with water. Simmer for about 20 minutes, until figs offer no resistance to being poked with a knife. Drain water. </li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">When figs are cool, chop them up in a food processor until pasty. Put them in a large sauce pan.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Chop almonds in food processor until ground to lumpy pea-sized bits. Don't go crazy and make a powder/flour thing, you want the texture. Pour the almonds into the sauce pan with the fig gunk.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Chop dates in food processor until nearly pureed. Put the date gunk into your sauce pan.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Chop the raisins and fruit cake mix in the food processor. You may need to add a touch of water to get the fruit cake mix to break down a bit. Dump it in the sauce pan.</li>
<li>Chop up the chocolate with a knife and toss it in the sauce pan.</li>
<li>Pour the espresso into the mixture and mix it all up.</li>
</ol><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_CGYQGxEMolw/TRLKEcUSYeI/AAAAAAAALB8/a54JZKg9Y48/s1600/P1050502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://2.bp.blogspot.com/_CGYQGxEMolw/TRLKEcUSYeI/AAAAAAAALB8/a54JZKg9Y48/s320/P1050502.JPG" width="320" /></a></div>Assembly/cooking<br />
<ol><li>Preheat oven to 350F.</li>
<li>Roll out a bit of dough into a thin strip about 3-4 inches wide and a foot or so long.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Put a line of filling down the center of the rolled out dough - lenghtwise. Roll the dough around the filling.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cut the roll into little cookes, then make a slice half-way lenght wise in the cookie. See picture:</li>
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_CGYQGxEMolw/TRLKGjS1GTI/AAAAAAAALCA/ojoXRk-O3vM/s1600/P1050504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="http://3.bp.blogspot.com/_CGYQGxEMolw/TRLKGjS1GTI/AAAAAAAALCA/ojoXRk-O3vM/s320/P1050504.JPG" width="240" /></a></div><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Bake for 15-20 minutes until golden.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cool. Ice (you can use the same icing recipe from <a href="http://cyclingfoodspokane.blogspot.com/2010/12/anisette-holiday-cookies.html">here</a>, but omit the anise). Sprinkle with bling. </li>
</ol><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_CGYQGxEMolw/TRLKJw1opFI/AAAAAAAALCI/gKr9SB6c7GA/s1600/P1050523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://4.bp.blogspot.com/_CGYQGxEMolw/TRLKJw1opFI/AAAAAAAALCI/gKr9SB6c7GA/s320/P1050523.JPG" width="320" /></a></div>John Spearehttp://www.blogger.com/profile/07187638368645707099noreply@blogger.com0tag:blogger.com,1999:blog-5256716307833457049.post-13303801015746806602010-12-22T15:56:00.000-08:002010-12-22T19:19:42.843-08:00Mucho meat<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_CGYQGxEMolw/TRKPXJDuUaI/AAAAAAAALBo/DJV3t3920yg/s1600/P1020419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://2.bp.blogspot.com/_CGYQGxEMolw/TRKPXJDuUaI/AAAAAAAALBo/DJV3t3920yg/s320/P1020419.JPG" width="320" /></a></div>Pate and gravlax are done.<br />
<br />
I can see why we only make pate once a year, but I really need to do the gravlax more often.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CGYQGxEMolw/TRKPVbv6q-I/AAAAAAAALBk/eBoid3O_D94/s1600/P1020418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="http://1.bp.blogspot.com/_CGYQGxEMolw/TRKPVbv6q-I/AAAAAAAALBk/eBoid3O_D94/s320/P1020418.JPG" width="240" /></a></div><br />
The pate has some venison from Mr. McMortBorn in it. There's also a bit of chicken liver and lots of local pork. And some porcini mushrooms.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_CGYQGxEMolw/TRK_wQj2OwI/AAAAAAAALBw/SgCwj_GWEB0/s1600/P1020415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="http://2.bp.blogspot.com/_CGYQGxEMolw/TRK_wQj2OwI/AAAAAAAALBw/SgCwj_GWEB0/s320/P1020415.JPG" width="240" /></a></div><br />
The gravlax is standard. Per my mom's and Julia's method: just salt/sugar blend and a splash of cognac. So simple and yummy that it's crazy we don't do this more often.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_CGYQGxEMolw/TRKPYsZzt3I/AAAAAAAALBs/Uqa44p4PkHI/s1600/P1050499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="http://4.bp.blogspot.com/_CGYQGxEMolw/TRKPYsZzt3I/AAAAAAAALBs/Uqa44p4PkHI/s320/P1050499.JPG" width="240" /></a></div><br />
Great on a bagel with red onions and cream cheese.John Spearehttp://www.blogger.com/profile/07187638368645707099noreply@blogger.com1tag:blogger.com,1999:blog-5256716307833457049.post-27835622089028945942010-12-19T14:57:00.000-08:002010-12-19T19:58:13.585-08:00Non-stickify'ing a steel pan<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_CGYQGxEMolw/TQ6JEL7ZwNI/AAAAAAAAK_c/iJwmqUGN9PU/s1600/P1050463.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" n4="true" src="http://2.bp.blogspot.com/_CGYQGxEMolw/TQ6JEL7ZwNI/AAAAAAAAK_c/iJwmqUGN9PU/s320/P1050463.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Before:<br />
This pan is ready for re-non-stickify'ing.<br />
This is scrambled egg detritus.</td></tr>
</tbody></table>I love cooking on steel. It's predictable and when it's thick, it holds heat nicely. I have a couple cast iron pans and I have a couple traditional French steel saute pans. The fancy All-Clad stuff is nice, with its stainless steel around aluminum, but my daily drivers are these old steel chestnuts.<br />
<br />
I run this procedure on them when they loose their luster. If I was the only one cooking (and cleaning) around here, they'd never loose their luster -- you can do stuff on the cooking and cleaning side of things to keep them non-stick forever -- but I'd rather just let others do their thing with the pans instead of standing over them and fussing.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_CGYQGxEMolw/TQ6JQx8iHII/AAAAAAAAK_8/Sio8vP49gRQ/s1600/P1050479.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" n4="true" src="http://2.bp.blogspot.com/_CGYQGxEMolw/TQ6JQx8iHII/AAAAAAAAK_8/Sio8vP49gRQ/s320/P1050479.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The after: clean, shiny, non-sticky, and lovely.</td></tr>
</tbody></table>If re-non-stickifying the pans was not as easy as it is, I probably would be more of a pain in the arse. But check this method out. It's so simple. I think some people might call this "seasoning" a pan. You can also do this with aluminum -- those cheap-ass restaurant Wear-Ever pans will take this method, but they give up the stickiness pretty quickly and under pretty low heat, so I'd only do aluminum if I was the only one using the pans ever.<br />
<br />
I wouldn't do this to All-Clad pans, but I did this to my sister's set of Calphalon many many years ago and they took it well. <br />
<br />
My great buddy Adam taught this to me when we were about 20 years old. By the time Adam was 20 he was fully obsessed with cooking; he'd been lead saute cook at Patsy Clarks in high school, line cook at Beverly's for a year or so, and he was CIA-bound. He learned this trick at SCC or at Beverly's before he left for New York a zillion years ago.<br />
<br />
Anyway, this will make just about any steel (and some aluminum) pan non-stick. To keep it non-stick, use heat judiciously, stay away from high-acid foods, don't wash it in soapy water. Just wipe it out and apply a light coat of high-heat oil every now and then when the pan is hot and clean. <br />
<br />
<strong>Stuff</strong>:<br />
<ul><li>Kosher salt</li>
<li>Chunk of a burlap sack (potatoes still come in burlap -- or if you know coffee roasters, beans also come in burlap -- one coffee bag is a life time supply of burlap for this application)</li>
<li>Canola oil</li>
<li>One egg</li>
</ul><br />
<strong>Method</strong>:<br />
<br />
<br />
<ol><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Put pan on high heat. Adam would argue that you must do this on about 20k btu's, but I do it on our dopey electric range and it's fine. </li>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_CGYQGxEMolw/TQ6JGGsFutI/AAAAAAAAK_g/yxaVVdbKEzI/s1600/P1050465.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" n4="true" src="http://4.bp.blogspot.com/_CGYQGxEMolw/TQ6JGGsFutI/AAAAAAAAK_g/yxaVVdbKEzI/s200/P1050465.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Burlap on the left. Pan and salt on the right.</td></tr>
</tbody></table><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pour enough kosher salt in the pan to cover the entire surface with a thick layer of salt. </li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Let the pan heat up. I let it sit until it starts to smoke -- about 5 minutes. </li>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_CGYQGxEMolw/TQ6JHiYOD_I/AAAAAAAAK_k/Ysjnn5ujeek/s1600/P1050466.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" n4="true" src="http://4.bp.blogspot.com/_CGYQGxEMolw/TQ6JHiYOD_I/AAAAAAAAK_k/Ysjnn5ujeek/s200/P1050466.JPG" width="200" /></a><a href="http://3.bp.blogspot.com/_CGYQGxEMolw/TQ6JJ2vTnQI/AAAAAAAAK_o/a1scBLYHB54/s1600/P1050467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" n4="true" src="http://3.bp.blogspot.com/_CGYQGxEMolw/TQ6JJ2vTnQI/AAAAAAAAK_o/a1scBLYHB54/s200/P1050467.JPG" width="200" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Once it's hot (Adam would say "screaming hot"), push the salt into the bottom of the pan with your wadded up chunk of burlap. Burlap, for some reason doesn't burn/melt/smoke. I've tried this with a cotton kitchen towel and it doesn't work. Generally speaking, this is a fairly dangerous operation at this point. The salt is hot as shit and it likes to fall out or crowd up around your fingers. </li>
<li>Keep grinding that salt into the steel surface. I'm thinking the idea here is that the surface of the pan is opening up a bit and the goal is to smooth out the rough texture of the steel by cramming hot salt into the open pores. But that's all guesses. Get in the edges too. If you're working a saute pan, try to get a centimeter or so up the sides.</li>
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CGYQGxEMolw/TQ6JLVAdwAI/AAAAAAAAK_s/ebvFrVZINes/s1600/P1050474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="http://1.bp.blogspot.com/_CGYQGxEMolw/TQ6JLVAdwAI/AAAAAAAAK_s/ebvFrVZINes/s320/P1050474.JPG" width="240" /></a></div><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">When you are satisfied that you've ground all you can, and/or you've burnt your finger enough, dump the salt out (I put mine in another steel pan and put it in the cold oven until it all cools off. You can reuse the salt too), and let the pan cool just a tad.</li>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/_CGYQGxEMolw/TQ6JOGZTazI/AAAAAAAAK_0/BuEtiTOZJgo/s1600/P1050476.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a>As the pan cools, dust out the salt and burlap fibers with a paper towel. Get it nice and clean.</li>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CGYQGxEMolw/TQ6JM_YnMtI/AAAAAAAAK_w/63om7k9CIEE/s1600/P1050475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://1.bp.blogspot.com/_CGYQGxEMolw/TQ6JM_YnMtI/AAAAAAAAK_w/63om7k9CIEE/s320/P1050475.JPG" width="320" /></a></div><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Before the pan cools too much pour some canola oil in it. The pan still needs to be hot though. I guess if you can dance water droplets across the surface, then it's probably too hot still. If the canola is smoking when you pour it on there, it's too hot. Right below the smoking point is what you are looking for.</li>
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CGYQGxEMolw/TQ6JOGZTazI/AAAAAAAAK_0/BuEtiTOZJgo/s1600/P1050476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://1.bp.blogspot.com/_CGYQGxEMolw/TQ6JOGZTazI/AAAAAAAAK_0/BuEtiTOZJgo/s320/P1050476.JPG" width="320" /></a></div><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Make sure the oil coats all of the cooking surface. Dump out the oil and wipe the surface with a paper towel.</li>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_CGYQGxEMolw/TQ6JPhJzjqI/AAAAAAAAK_4/7CvfJFut584/s1600/P1050478.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" n4="true" src="http://1.bp.blogspot.com/_CGYQGxEMolw/TQ6JPhJzjqI/AAAAAAAAK_4/7CvfJFut584/s320/P1050478.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This egg was scrambled in the pan with a bit of butter.<br />
Amazing! If only I could get it to cut through tin cans<br />
then through a tomato.</td></tr>
</tbody></table><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cook an egg in the pan. Take satisfaction in cooking on a surface like Teflon but a) won't kill you and b) is resurectable.</li>
</ol>John Spearehttp://www.blogger.com/profile/07187638368645707099noreply@blogger.com2