Tag: chicken thighs

What’s for supper? Vol. 299: Love is something when you have a hole in the floor

In haste! In haste! For today we are diving into the big renovation project for the summer, which is putting a new floor in the laundry room so we can turn the toilet back on and have TWO TOILETS before July 4th.

We had this renovation (converting a 3/4 bathroom into a laundry room with a toilet) done several years ago by some folks I can only describe as a team of supergoons, and they put the toilet in wrong; it leaked massively; the floor was ruined; we despaired; and things went from there. We’ve had one working toilet for all, for years and years, all through norovirus and everything. But we’ve since learned (the very hard way) that we’re capable of putting a new floor and subfloor in, so that’s-a-what we’re gonna do. And this time, it just means no washing machine for a few days, rather than no toilet. A breeze, I tell you. 

And, but first, I’m really sorry I haven’t gotten anything up on the site this week. Really struggling with the whole “writing words down” thing lately. If anyone has something fun and neat I can write about it, seriously let me know, because I got nothin’ in my noggin. 

Here is what we ate this week:

SATURDAY
Italian sandwiches, chips

Tasty as always. I had prosciutto and spicy capocollo, salami, tomato and basil, mozzarella, and red pesto, and balsamic vinegar on a length of baguette.

All from Aldi. The tomatoes are good this year. I have seven tomato plants going, myself, but they are all still green, except for a few yellow ones that are supposed to be yellow, which I just ate right off the vine while they were still warm from sunshine, without telling anyone. Except for you guys.

SUNDAY
Steak, chips, coleslaw; strawberry shortcake

Father’s day! Damien grilled some steaks, Lena made coleslaw, Clara made a pound cake and served it with fresh strawberries and whipped cream.

A tasty treat for all. 

MONDAY
Garlicky chicken thighs with potatoes, zucchini, and summer squash

A new recipe, and it turned out great!  A pretty simple marinade with some cider vinegar and onion powder that gave it a little pleasantly acrid pop, along with the rough-cut garlic and fresh basil. 

I ended up cooking the potatoes in one large pan, and the chicken and vegetables in the other, and they were still a bit crowded.

This led to the zucchini and squash coming out a little, well, squashy. Next time I will cut them thicker and give them more space to cook; but I like the flavors a lot. The chicken turned out very juicy and full of flavor, and the whole meal was popular with almost everybody. 

Jump to Recipe

This is maybe the third time in my life I’ve cooked with zucchini. I don’t know why I even bought it, since I have it in my head that it’s just this wretched, slimy, flavorless monstrosity of a veg. It is a little slimy, but who isn’t these days.

I also found a cold Sicilian sweet and sour zucchini dish with onions that I’m dying to try next. Well, not dying, but I do have a recipe tab open on my laptop and my phone. 

TUESDAY
Tacos

Taco Tuesday! Taco Tuesday.

Feast your eyes on me valiantly skipping the sour cream and rapidly becoming the trimmest, lithest mother of ten in the entire tri-state area. 

WEDNESDAY
Rigatoni alla disgraziata with sausage

We’ve been having rainy, chilly days, so this heavy, fragrant pasta dish was very welcome. People kept coming in and asking what I was making, because it smells so wonderful, and I kept getting to take a deep breath, strike an obnoxious Warrior 2 pose, and intone, “Rrrrrrigatoni alla disgrrrrraziata!” 

Made it once, thought it was delicious, thought it would be even better with some meat, so I added sausage. And it was good, but honestly not necessarily improved. It’s an immensely hearty dish to begin with, with pasta, sauce, eggplant, toasted breadcrumbs, and mozzarella, with parmesan on top; so adding the sausage was fairly gratuitous, and it kind of fought with the breadcrumbs a bit. I think I’ll keep this as a meatless dish in the future.

Jump to Recipe

It’s fun to make. You toast the breadcrumbs in oil, then fry up the eggplant,

then add the sauce, then cook up the pasta, drain it, and mix it all together, then add back in the breadcrumbs, plus some mozzarella you’ve torn up. Then more freshly-grated parm on top just for fun. 

My goodness. I just had jarred sauce, because some overzealous person had tossed the leftover homemade tomato sauce I was planning to use; but it was still very fine. 

This is the Deadspin directions for the sauce my husband usually makes: 

[W]hip out a medium-sized saucepot and start a basic tomato sauce. Cook some chili flakes and chopped onions and garlic in oil for a few minutes; dump a big can of whole tomatoes (San Marzano if you can find ’em; um, not San Marzano if you cannot find San Marzano) on top of the aromatics, break up the tomatoes with a wooden spoon, chuck in some tomato paste and a few glugs of cheap red wine, and let this stuff simmer in the background while you cook everything else.

The eggplant dish definitely benefits from a sauce with chunky tomatoes in it. 

THURSDAY
Chicago hot dogs, fries

I guess you’re supposed to have a steamed poppy seed roll for this. As an Aldi shopper, I count myself lucky if they have hot dog buns at all. Or bread in general. So we had hot dogs on regular buns with tomatoes, pickle relish, mustard, raw onions, a dill pickle, and some pickled peppers, and celery salt. 

You would think the pickle relish plus the pickle would be too much total pickle, but they’re really very different things. Some of us were also pretty enthusiastic about the celery salt. It’s neat stuff! Like savory pixie dust. What else do you use it in? I need more. I guess it must be what makes Old Bay seasoning taste like that, along with paprika.

Moe prepped this meal while I started clearing out the laundry room. Here are some before pics:

 

You can’t see it, but there is indeed a hole in the floor and I did indeed fall into it while cleaning, even though I knew it was there because it was the whole reason I was in there, cleaning. But I broke my fall by grabbing the shelf, which indeed came down on my head, spilling out many year’s worth of outdated prescription drugs, first aid supplies, cleaning products, lightbulbs, and kind of a lot of Halloween makeup. So I have that going for me. 

Then we ate hot dogs, and then we went to Home Depot to get a bunch of lumber and screws, because guess what??? We’re replacing not only the laundry room floor, but the back stairs. Two home improvement projects; two!! I confessed to Damien that I had briefly entertained the idea of just replacing the back steps with a slide, so we could just, zoop, slide out the back, and he said it was okay, because he thought maybe we should just put one of those pirate climbing ropes in. You know, I remember leaving the hospital with our first baby, and both of us thinking, “They’re just going to let us go home with this whole baby? When we’re not even grown-ups?” That situation has not improved.

FRIDAY
I don’t know. Oh wait, pizza. 

Okay, that’s it! Gotta finish up work, gotta go to adoration, gotta go to a healing Mass they’re having at our parish and we’re definitely not going to miss, and then PIRATE SLIDE!!!! I mean new back stairs.

Oh, so when my big sisters were little, they went to camp and learned the song about “Love is something when you give it away, give it away, give it away, love is something when you give it away, you end up having more!” Except one of the kids went around singing, “Love is something when you have a hole in your pants, have a hole in your pants, have a hole in your pants…” I never did find out what the final line was. This is why you should never send your kids to a Jesuit college, I mean summer camp. 

And here are the recipe cards!

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One-pan garlicky chicken with potatoes, summer squash, and zucchini

Ingredients

  • 12 chicken thighs
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup cider vinegar
  • 6 cloves garlic, roughly chopped
  • 2 tsp ground pepper
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1 Tbsp salt
  • fresh basil, chopped
  • more salt, garlic powder, and onion powder for sprinkling
  • 4 lbs potatoes, scrubbed and sliced thickly
  • 6 assorted zucchini and summer squash, washed and sliced into discs with the skin on

Instructions

  1. Combine the olive oil, balsamic vinegar, cider vinegar, garlic, garlic powder, onion, powder, salt, pepper, and fresh basil. Marinate the chicken thighs in this mixture for at least half an hour.

  2. Preheat the oven to 400.

  3. Grease two large baking sheets. Arrange the chicken, potatoes, and vegetables on the sheet with as little overlap as possible.

  4. Sprinkle additional salt, onion powder, and garlic powder on the potatoes and vegetables.

  5. Cook about 40 minutes or until chicken is completely done and potatoes are slightly brown on top.

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Rigatoni alla disgraziata

A hearty, meatless pasta dish with eggplant, breadcrumbs, and mozzarella

Ingredients

  • 2 lg eggplants with ends cut off, cut into one-inch pieces (skin on)
  • salt
  • 3/4 cup olive oil, plus a little extra for frying bread crumbs
  • 3 cups bread crumbs
  • 3 lbs rigatoni
  • 6 cup marinara sauce
  • 1 lb mozzarella
  • grated parmesan for topping

Instructions

  1. In a very large skillet or pot, heat up a little olive oil and toast the bread crumbs until lightly browned. Remove from pan and set aside.

  2. Put the 3/4 cup of olive oil in the pan, heat it again, and add the cubed eggplant. Cook for several minutes, stirring often, until eggplant is soft and slightly golden. Salt to taste. Add in sauce and stir to combine and heat sauce through. Keep warm.

  3. In another pot, cook the rigatoni in salted water. Drain. Add the pasta to the eggplant and sauce mixture. Add in the toasted breadcrumbs and the shredded mozzarella. Stir to combine. Serve with grated parmesan on top.

What’s for supper? Vol. 296: Never mind 5G, we have 6S

Friday! I just wrote one of these food posts, and I don’t know about you, but I’m totally ready for another one, cementing my notion that it would be best if I just settled into writing about food and nothing but food all the time.

There are, of course, plenty of people who do exactly this. In fact, they do far less food writing than I do. They write maybe one recipe a week, and it’s usually something like “Best Ever Summer Vacation Spice-’em-Up Celebration Wowzer Cake” and it’s, like, Betty Crocker red velvet cake mix plus a teaspoon of Old Bay seasoning (Amazon Associates link included), with eleven photos taken directly up the cake’s nostrils.  But they also send out bi-weekly newsletters with optimized RPM plugins and native lazy loading, plus of course their static homepage has Gutenberg blocks that’s always running various tag managers in parallel to implementing UTM parameters; and because of this, they’re earning $600 a day with the wowzer cake alone.

I don’t begrudge them at all. Every six months or so, I think, how hard could it be? I’ll just look into it and do some very simple, basic SEO things just to streamline the site a bit and attract more viewers. Just simple stuff. So I open a tab, and oop! I’m fifteen years old and I’m back in Mr. Stockwell’s physics class and the board is full of strange markings that mean nothing to me. I have no idea what the hell he’s talking about, but I started getting confused back in October, and now it’s June and it’s far, far too late to do anything about it. 

Inertia. I do remember learning about inertia. I guess that’s what we’re dealing with here. Plus also crying. Anyway, here’s what we ate this week:

SATURDAY
I truly do not remember. I don’t have any photos, and I know we went shopping on Saturday, so it probably wasn’t anything good. 

SUNDAY
Burgers, chips

Sunday we did a massive amount of yard work. Damien did all the glamorous parts, like scrubbing and vacuuming out the pool, fixing the back steps, and weed whacking the dog area so he could shovel poop so he could mow. Then he washed up and made supper. Such a prima donna, that man. Meanwhile I really carried the family by transplanting daisies and watering my strawberries and whatnot. Everybody works! 

MONDAY
Smoked chicken thighs, brats, chips, mac and cheese, watermelon, lemon meringue pie

Monday we finished up some projects and then I took the kids to the beach for the first time this year. Lovely little town pond. Less than lovely crowd, but maybe next time those particular folks will all have been sent into outer space by means of a richly-deserved fist. Memorial Day is often a little dicey.

For supper, Damien made his most excellent smoked chicken thighs with the spicy sugar rub. This rub is good on all kinds of meats, and you can adapt it however you want.

Jump to Recipe

The sugar caramelizes and gives the skin a terrific texture, and the sweet and spicy combo of the seasoning is so good with a cold beer.

He also made brats boiled in beer with onions and then grilled, served with chopped onions, and my friend Laina came over and brought some swanky, melty mac and cheese with gorgonzola, which I’ve been eating all week. 

We also had chips and watermelon, and Benny and I made a couple of lemon meringue pies.

This is a very simple recipe, with only a few ingredients. It’s not sophisticated, but it hits all the marks. 

Jump to Recipe

We decided to be fancy and pipe the meringue on, but we aren’t fancy enough to own a piping bag just now (sometimes we have one and sometimes we don’t. Nobody knows what causes this), so we used a plastic bag with a hole in it. Here was our inspiration:

And here were our results. They were a little. . . . cephalopodian. 

Also, I left both pies out in a warm kitchen and they got very weepy before dinner (a common problem around here). But they still tasted fine, and we had fun. Gonna eat outside as much as possible this summer! Gonna eat as much as possible this summer, in general. 

TUESDAY
Southwest chicken salad

Someone really needs to wrench the word “salad” away from me. There was a base of greens, but it was laboring under a very heavy load of many other things.

Delicious things! I drizzled olive oil on some chicken breasts and seasoned them heavily with something called “elote powder,” which I believe has powdered cheese, chili powder, cumin, salt, and some kind of very sharp citrus in it, and who knows what else. It’s very orange. Then roasted the chicken and cut it into chunks.

I also splurged on some of those little multicolored tomatoes, plus avocados cut into chunks, chopped bacon, corn, and corn chips, and some kind of creamy chipotle lime dressing, I forget what I got. There’s a salad dressing for every possible desire you could have.

I absolutely loved this meal. The bacon wasn’t absolutely necessary, but it certainly won me some friends. 

WEDNESDAY
Spiedies, french fries, sugar snap peas

Another great summer recipe I’m happy to be returning to. A little bit of effort in the morning, and you can tumble home half an hour before dinner and cook up a very tasty meal. 

The wild mint has come back, and Corrie was home from school with a momentary sniffle, so I sent her out to forage a giant handful, and we made the marinade together.

A wonderful marinade. Very sharp and summery and fresh. Olive oil, lemon juice, wine vinegar, red pepper flakes, a little sugar, a lot of fresh garlic, and a lot of fresh mint. 

Jump to Recipe

I had a nice fatty cut of pork and cut it into fairly big chunks, and let it marinate most of the day.

In the evening, pulled the meat out of the marinade, spread it on a pan, and added some large chunks of onion and bell pepper, and roasted it all.

I toasted some buns, spread them with mayo, and it was magnificent. The meat was incredibly tender, and had taken on tons of flavor.

You could add in cherry tomatoes and big chunks of mushroom, if you wanted. Spiedies are really supposed to be cooked on a skewer (the Italian word “spiedo” means “spit”), and that would be delicious, but this method turns out very well and saves a lot of time if you’re cooking for a crowd. 

We had french fries, which I heroically avoided in favor of sugar snap peas. And that definitely made up for the way I’ve been digging out handfuls of cold gorgonzola mac and cheese all week. That is how it works! 

THURSDAY
Omelettes

I do know how to cook omelettes. I just choose to make them like this, instead. 

Everybody had their choice of sausage, cheese, and mushroom, but nobody had the choice of whether or not I massacred their omelette. There were no survivors.

We also had orange juice from a can, and biscuits from a can. I took them out of the can and everything. 

FRIDAY

There’s fish in the freezer and a cabbage on the counter, and we do have limes and sour cream and salsa and tortillas, so I deduce I’m supposed to be making fish tacos. I guess I need to buy more avocados, though. That seems like a meal, right? Probably we have leftover corn chips.

Oh, I have one more picture in this week’s batch: A school lunch from earlier in the week, that really screams “June.” 

and here’s a picture of a recent school day breakfast 

Both total wins, because the breakfast has a protein (custard and meringue), fruit (lemon), milk (condensed), and grain (graham cracker crust), and is superior to last week’s breakfast, which was just popcorn, which is a whole grain, but also includes microwaving, which strips the nutrients of their healthful riboflavins, as I understand it from Mr. Stockwell’s physics class.

The lunch is even better, because it not only has a protein and is nut-free, it contains both salami (culturally enriching) and a secret message (“6S” spelled out in mustard, for “six salami”).

Well, goodbye. 

 

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Smoked chicken thighs with sugar rub

Ingredients

  • 1.5 cups brown sugar
  • .5 cups white sugar
  • 2 Tbsp chili powder
  • 2 Tbsp garlic powder
  • 2 tsp chili pepper flakes
  • salt and pepper
  • 20 chicken thighs

Instructions

  1. Mix dry ingredients together. Rub all over chicken and let marinate until the sugar melts a bit. 

  2. Light the fire, and let it burn down to coals. Shove the coals over to one side and lay the chicken on the grill. Lower the lid and let the chicken smoke for an hour or two until they are fully cooked. 

 

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Cheater's lemon meringue pie

I like a pie shell made from several cups of animal cracker crumbs whirred into a sandy texture, mixed with a stick of melted butter and 1/4 cup of brown sugar and a dash of salt. Mix well and press into the pan.

Ingredients

  • 1 pie shell

For the lemon layer:

  • 14 oz sweetened condensed milk
  • 3 egg yolks
  • 1/2 cup lemon juice
  • 1 lemon, zested

For the meringue:

  • 3 egg whites
  • 1/2 cup confectioner's sugar

Instructions

  1. Preheat oven to 350

  2. Mix together the condensed milk, egg yolks, lemon juice, and lemon zest until well combined. Pour the mixture into the pie shell.

  3. Bake 10-15 minutes until the mixture has a little skin.

  4. While it's baking, use an electric mixer with a whisk attachment to beat the egg whites until it has soft peaks. Then gradually add the sugar until it has stiff peaks.

  5. When the lemon layer comes out of the oven, spread the meringue over the top and make a little peaks all over it with a fork or spatula.

  6. Return the pie to the oven and bake for another ten minutes or so until the meringue is slightly browned.

 

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pork spiedies (can use marinade for shish kebob)

Ingredients

  • 1 cup veg or olive oil
  • 1/4 cup lemon juice
  • 1/2 cup red or white wine vinegar
  • 4 tsp red pepper flakes
  • 2 Tbsp sugar
  • 1 cup fresh mint, chopped
  • 8-10 cloves garlic, crushed
  • 4-5 lbs boneless pork, cubed
  • peppers, onions, mushrooms, tomatoes, cut into chunks

Instructions

  1. Mix together all marinade ingredients. 

    Mix up with cubed pork, cover, and marinate for several hours or overnight. 

    Best cooked over hot coals on the grill on skewers with vegetables. Can also spread in a shallow pan with veg and broil under a hot broiler.

    Serve in sandwiches or with rice. 

What’s for supper? Vol. 293: I’ll tell YOU what’s yakitori

Happy Friday! I am headed to adoration in a bit, and shall yell at Jesus about your intentions. 

Quick covid report: Everybody in the house eventually got it, except for one kid, who is either supernatural, or somehow got false negatives on a LOT of tests. The other kids only got a little bit sick, happily, and some didn’t get sick at all. They are all completely better. I’m definitely on the mend. I don’t think I even took a nap yesterday! And my splendid covid rash actually retreated a bit yesterday, rather than spreading, for the first time since it made its debut. Damien has started running again, and I have slowly, carefully started up yoga. I’m wheezy, but not horribly wheezy. Today I’m exactly three weeks out from the day I tested positive, so I guess that’s pretty normal. In conclusion, covid is stupid but not nearly as stupid as it could have been, so, Deo gratias. 

Spring has sprung for real. 

The ticks are ticking, the dog is romping, Damien is battling the pool water, and away we go. Outdoor cooking season is fully underway, happily, as you will see.

Here’s what we ate this week: 

SATURDAY
Smoked pork ribs, cole slaw, chips

Damien made three luscious racks of ribs in the smoker with a sugar rub and mustard. 

Jump to Recipe

It doesn’t really taste mustardy; it just has a savory tang with a little muted fireworks aftertaste, and they are incredibly juicy and flavorful. I can never tell if these “cutting up meat” pictures look amazing to other people, or just kind of grisly, but they look amazing to me.

I took a picture of a demure plate with two ribs, but I was just getting warmed up. 

Great meal. 

I also had the great fun of briefly meeting an old friend who was selling her wonderful prints at a local craft fair. Do check out Rabbit Dog Fine Arts on Etsy for some really striking, lively work, very very reasonably priced. I, uh, bought four prints because I couldn’t help myself.

SUNDAY
Italian sandwiches, french fries; lemon cake

Sunday was Mother’s Day, and I’m happy to report that, in a few short decades, I’ve successfully made the transition from having a painful, bitter day when I feel unappreciated and neglected, to getting showered with gifts and attention and feeling a little guilty about it. But not too guilty! 

I requested Italian sandwiches and a lemon-based dessert, both very delicious.

I do love lemon desserts. We recently saw the Great British Baking Show with the Sussex Pond Pudding, which is a pastry with a lard crust that contains butter, sugar, and an entire cooked lemon. I think I would eat that? Yeah, I’m pretty sure I would eat that. I would eat that.

I also went to Home Depot to finally get started on some gardening, finally. I am at a point in my life where, yes yes, I live in New Hampshire, but I just don’t want to dig up any more rocks, at all, ever. So that means container gardening. But I don’t just want buckets of dirt all over the place, either. But I don’t want to pay for lumber. So I wandered around in the yard with a measuring tape making vague diagrams, got to Home Depot, made a wild guess about how many cinder blocks we might need (um, 60?), loaded up as many as we could pull on a single cart, and, full of anxious foreboding about the expensive, cell-like, somehow-still-inadequate structure I was going to build, and how bad it was going to be on the car to bring it home, I went off to find a second cart, and on the way, discovered that for about the same price I could buy . . . look at this . . . four galvanized steel window wells, that are food safe because they are galvanized steel, and are already designed to be jammed into the ground.

But they turned out to be $20 each, not $10 as I originally thought, so I put the back, and felt sad about it, and looked at the cinder blocks again, but then I thought about how rotten I would feel if I came home with nothing, and I decided that not feeling that way was worth at least $30, and I would just eat the extra $10, because it was Mother’s Day. So I abandoned the cinder blocks and bought four metal thingies instead. This is how I do math. This is how I live. It’s better than digging up rocks, I guess.

The plan is make two long ovals, with a few cinder blocks stacked up between the pieces to form the long ends. I think maybe we have a few cinder blocks in our yard somewhere, left over from my last boneheaded project. Those are free, because it was last year.

Anyway, I finally got started, and that’s the main thing. And we stopped at the local nursery and bought several varieties of lettuce, some Brussels sprouts, and some celery, which are all plants I can leave outside even if it gets cold again, which it will. We’re not doing seeds this year. We’re just not.

MONDAY
Cuban sandwiches, chips, carrots and dip; birthday cake

Monday we celebrated Moe’s birthday. He requested Cuban sandwiches on ciabatta rolls. I started the pork a bit late, and ended up just roasting it in the oven covered with tinfoil and with lots of salt and pepper, garlic powder, oregano, and cumin, and doused with cider vinegar, and it was fine, if a tiny bit bland.

So, bread, mustard, pickles, Swiss cheese, pork, ham, more cheese,

and fried in an alarming amount of butter.

I pressed the heck out of the sandwiches with in iron frying pan as they fried,

and then put them in a warm oven to seal the deal, by which I mean the cheese.

This picture makes me laugh. This sandwich looks like it has its mouth full. Happy murfmay, Mofef! That is what the sandwich says.

He requested a whale shark cake,

and maybe if I had had more time time to prepare, it would have come out better, but maybe not. 

TUESDAY
Meatloaf, baked potatoes, salad

The secret of my meatloaf is I don’t make it very often, so the kids think it’s a treat. And it’s really pretty good; it’s just that there’s only a certain amount of good that meatloaf can be. My meatloaf has red wine, Worcestershire sauce, and fried onions in it. I always think I should make a gravy to go along with it, but it’s really fine as is. It’s meatloaf.  

Jump to Recipe

Certainly looked portentous coming out of the oven. I’m pretty happy the sun is up for dinner again. 

We had baked potatoes and salad. Did I already say that? I think I already said that. Well, here’s proof. 

WEDNESDAY
Yakitori chicken, rice, sesame string beans

Now this was a tasty meal. I made the sauce and Damien cooked the chicken on the grill. He used half the sauce to baste the chicken as he cooked it,

and then we served the other half for dipping. The meat comes out sweet, tangy, and gingery, and wonderfully glossy. 

You don’t have to marinate this meat; it gets plenty of flavor from basting. I made a triple recipe of this sauce, but I massively increased the amount of fresh garlic and ginger, and I cooked it considerably longer than she said. I cooked it through the entire third movement of Mendellsohn’s “Reformation” symphony before it thickened up. 

We used skinless, boneless chicken thighs but did not bother cutting them and putting them on skewers, but just sort of unfurled them and grilled them whole. They were wonderful that way, but technically they are not yakitori, which really is supposed to be on skewers. Although [snort, snort] technically “yaki” means “roast” and “tori” means “bird,” so I guess it depends if you want to be pedantic, or just, you know, eat the yummy chicken. 

Everyone was very enthusiastic about this meal. Served with sesame seeds and chopped scallions and more sauce, as you can see, which had a sharper, brighter flavor as a dipping sauce than it did when basted onto the chicken. Gosh, it was so good. I wish I had some right now, but it’s Friday, so I’m having some fwiggin yogurt and hummus and carrots. 

THURSDAY
Chicken burgers, cheezy weezies

Everyone was also very enthusiastic about this meal, served with mayonnaise. And buns from Aldi. 

FRIDAY
Seafood lo mein

We haven’t had lo mein for a while. I just bought some linguine or fettuccine, I forget which, for the noodles. Basically you just need something flat and slurpy that will pick up the tasty sauce and make a happy home for whatever you want to add in. 

Jump to Recipe

I often put in sugar snap peas, asparagus, or shrimp.

This time, I bought a little bag of mixed seafood from Aldi, which seems to have shrimp, scallops, some kind of shellfish, and misc. I’m a little concerned about the various cooking times it will need, but only a little concerned. 

Okay, that’s it! Here’s some recipe cards for yez. Do try the yakitori (or whatever) sauce. 

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Smoked pork ribs with mustard rub

Ingredients

  • 2 racks pork ribs

Pork rub

  • 1-1/2 cups brown sugar
  • 1/2 cup white sugar
  • 2 Tbsp chili powder
  • 2 Tbsp garlic powder
  • 2 Tbsp cumin
  • 2 Tbsp paprika
  • Yellow mustard
  • salt and pepper

Instructions

  1. The night before or several hours before dinner, mix together the rub spices. 



  2. Spread yellow mustard all over the rack of ribs and apply the rub. Cover and refrigerate. Let it come back to room temp before cooking.

  3. Light the fire and let it die down. Put the meat on the grill off to the side, where it will get indirect heat. Put the cover down and let it cook at least four hours. 

  4. Add salt and pepper, then separate the ribs and enjoy. 

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Meatloaf (actually two giant meatloaves)

Ingredients

  • 5 lbs ground beef
  • 2 lbs ground turkey
  • 8 eggs
  • 4 cups breadcrumbs
  • 3/4 cup milk OR red wine
  • 1/4 cup Worcestershire sauce

plenty of salt, pepper, garlic powder or fresh garlic, onion powder, fresh parsley, etc.

  • ketchup for the top
  • 2 onions diced and fried (optional)

Instructions

  1. Preheat oven to 450

  2. Mix all meat, eggs, milk, breadcrumbs, and seasonings together with your hands until well blended.

  3. Form meat into two oblong loaves on pan with drainage

  4. Squirt ketchup all over the outside of the loaves and spread to cover with spatula. Don't pretend you're too good for this. It's delicious. 

  5. Bake for an hour or so, until meat is cooked all the way through. Slice and serve. 

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basic lo mein

Ingredients

for the sauce

  • 1 cup soy sauce
  • 5 tsp sesame oil
  • 5 tsp sugar

for the rest

  • 32 oz uncooked noodles
  • sesame oil for cooking
  • add-ins (vegetables sliced thin or chopped small, shrimp, chicken, etc.)
  • 2/3 cup rice vinegar (or mirin, which will make it sweeter)

Instructions

  1. Mix together the sauce ingredients and set aside.

  2. Boil the noodles until slightly underdone. Drain and set aside.

  3. Heat up a pan, add some sesame oil for cooking, and quickly cook your vegetables or whatever add-ins you have chosen.

  4. Add the mirin to the pan and deglaze it.

  5. Add the cooked noodles in, and stir to combine. Add the sauce and stir to combine.

 

What’s for supper? Vol. 265: U jelly bro?

It’s fall! This means grapes! It means squash! It means . . . Korean food, why not! Come along and see; we have some lovely recipes this week. 

SATURDAY
Hamburgers, chips, veg and dip, watermelon

There was a little resurgence of summer weather, so Benny’s pal came over and helped her pick some grapes, and we had a little cookout. I spent a few hours working on my never-ending project, this ultra deluxe raccoon-proof garbage enclosure, with Real Hinged Door that Opens and Closes. 

Eventually it will have a corrugated tin roof, and a locking latch, and it will be wrapped in welded wire fencing, and I really do believe I’ll finish it someday. Someday.  Maybe I can be buried in it. 

SUNDAY
Ragù on fettuccine, garlic bread

Damien made his scrumptous Deadspin ragù, which uses ground pork and veal, shredded carrots and celery, and is just heavenly. You could feast on the aroma alone.

We spent a good part of Sunday and Monday evenings making grape jelly. Sunday we picked grapes, pulled off the stems, and cleaned them,

[this is supposed to be two sets of photos embedded from Instagram, but I can’t tell if they’re showing up properly or not]

 

 
 
 
 
 
View this post on Instagram
 
 
 
 
 
 
 
 
 
 
 

 

A post shared by Simcha Fisher (@simchafisher)

 

and Monday we did the actual jelly-making.

 

 

 
 
 
 
 
View this post on Instagram
 
 
 
 
 
 
 
 
 
 
 

 

A post shared by Simcha Fisher (@simchafisher)

We ended up with about twelve pounds of grapes, and I got to startle a few family members who weren’t aware we were making jelly.

I firmly told myself that the main goal was to have a nice time with Benny, and not necessarily to come out with some grade A jelly, and that was a good thing, because we achieved the former, but not the latter. We ended up with 4 jars of decent jelly,

and another ten jars of something more like syrup — in some cases, because I didn’t realize that, if you decrease the sugar, you need to buy special low-sugar pectin, and in some cases because I used the right amount of sugar but ran out of liquid pectin and used powdered, misread the directions, and just screwed it up generally. This is after I mouthed off about how my mother never used to read the directions and that’s why her jelly was always turned so weird. 

Oh, I just used the recipe on the pectin boxes. I used Ball RealFruit liquid pectin, which was simple and easy, and Sure Jell powdered pectin, which was a little more involved.

I did learn that Concord grapes are very high in histamines, and if you get impatient with the potato masher and decide to mash them by hand, your hands will light up like Christmas trees. I learned that grape flavored Laffy Taffy is the exact flavor of Concord Grape jelly foam, which is kind of startling. And that’s all I learned. Maybe next year, we’ll just make juice.  

MONDAY
Italian sandwiches

Ciabatta rolls with spicy salami, prosciutto, mozzarella, tomatoes, red pesto, olive oil and vinegar, and a little fresh pepper.

We’ve been having this sandwich about once a week and I’m nowhere near tired of it yet. I mean not this specific sandwich.

TUESDAY
Honey mustard chicken thighs with fall vegetables

A one-pan meal, nice and easy. Let’s launch the beginning of butternut squash season with a useful tip: To easily peel butternut squash, cut off the ends and pierce it several times with a fork, then microwave it for 3-4 minutes. You should be able to peel it with a vegetable peeler and cut it fairly easily after that. 

So for this dish, you cut up your squash and potato, drizzle it with oil and season it with salt and pepper, lay the chicken on top, and then stir up a simple sauce and brush the chicken with the sauce. Then you just roast it all together. 

Jump to Recipe

The sauce runs down into the pan, and vegetables pick it up, it all melds together, nice skin, everybody’s happy. 

I had some leftover broccoli and carrots in the fridge, so I added those in halfway through the cooking, and that worked nicely. 

This meal is subject to endless varieties of vegetables and seasonings, and you can make it all ahead of time. It all goes in one pan, but it’s easy for picky eaters to fish out the things they like.

Win win win. I don’t know why this picture looks like I took it through a butterscotch wrapper, but there it is.

WEDNESDAY
Regular tacos

Nothing to report. I do remember that I kept calling everyone for supper and they kept wandering off, so I got mad and left, and then two hours later Corrie tearfully claimed no one told her it was supper time, and I felt so bad, but then they told me she was on the couch reading Calvin and Hobbes and wouldn’t answer them, and they actually went over and shook her, but she refused to respond. I heated up a taco for her anyway, but by this point, I was confused about who I was supposed to be mad at, so I just sat on the couch and felt mad in general. Does it usually take this long to get used to getting back to school? I don’t remember, but I feel like I’m-a-gonna die. 

THURSDAY
Instant pot bo ssam with spicy walnut sauce, rice, pineapple

This recipe looks like more work than it really is. If you skip most of the extras, basically you just have to find the fattiest hunk of pork you can, slather it with big handfuls of salt and sugar, wrap it up, ignore it for many hours, unwrap and cook it for many more hours, slather some sauce on at the last minute and cook it a little more, then chunk it on the table to gasps or admiration.

Okay, so you have to make two sauces, but one only has three ingredients, and you can make the other one in the food processor. It contains your entire yearly recommended allowance for salt and sugar. This is one of those foods where people are just silent while eating it, and you think, “Maybe they don’t like it very much” but then they get up and RUN to the platter and get more. IT’S VERY GOOD. Especially the parts where the caramelized fat has basically turned into pork candy. Pork candy that makes you weep. 

It’s supposed to cook at least six hours in a 300-degree oven, and I put it in way too late, so after a few hours, I moved it to the Instant Pot and cooked it on high for 45 minutes on the rack with a cup of water, then put it back in the oven for ten minutes to finish the sauce crust. You guys, it was PERFECT. Here is when it came out of the IP:

And here is after ten minutes under the broiler (and yes, I could have moved the rack down a few notches):

When you broke through the shiny, charred exterior, the inside was beautifully shredded and incredibly moist and full of intense flavor. I’ll be using the IP for this recipe from now on. 

The pork itself is quite sweet and salty, not spicy, and most of the kids really liked it. The sauce that goes along with it is spicy and savory and strange. A little goes a long way, but you won’t want to miss it. 

Bo ssam is supposed to be wraps, and I forgot to buy any lettuce to wrap it in, but nobody minded — we just ate the shredded pork with rice. You definitely want rice or something else mild to give your mouth a rest from all that intense flavor. 

FRIDAY
Mac and cheese

I used up only about 20% of the vast stores of leftover cheese that are cluttering up the fridge. However, I only made three pounds of macaroni, which is close to what people will actually eat, so maybe I won’t have created vast stores of leftover macaroni and cheese to clutter up the fridge. Maybe.

And now the adoration chapel has finally opened up again, and we signed our vaccinated asses up for a weekly hour on Fridays. I’ll pray for youse!

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One pan honey garlic chicken thighs with fall veg

Adapted from Damn Delicious 

Ingredients

  • 18 chicken thighs
  • 2 lbs broccoli in spears
  • 4-5 lbs potatoes in wedges, skin on if you like
  • 1 butternut squash, peeled and cubed

sauce:

  • 1/3+ cup honey
  • 1/3+ cup brown sugar
  • 3 tbsp dijon or yellow mustard
  • 9 cloves garlic, minced
  • 2 tsp oregano
  • 2 tsp dried basil
  • salt and pepper
  • 6 tbsp olive oil
  • olive oil for drizzing

Instructions

  1. Preheat oven to 400. Prepare the sauce. 

  2. In a large, greased sheet pan, spread the potatoes and squash. Drizzle with olive oil and season with salt and pepper. 

  3. Lay the chicken thighs on top of the potatoes and squash. Brush the sauce over the chicken skins. 

  4. Roast the chicken for thirty minutes or more until they are almost cooked.

  5. Add the broccoli, arranging it on top of the potatoes and in between the chicken. Return the pan to the oven and let it finish cooking another 10 -20 minutes so you don't die. The skins should be golden and the broccoli should be a little charred. 

What’s for supper? Vol. 258: There’s always enough food. What if there’s not enough food?

I have an overwhelming desire to talk about cheese! Who’s with me?

Here’s what we ate this week:

SATURDAY
Pizza

I took myself by the scruff of the neck and bought a mere four balls of pizza dough, with which to make a paltry four pizzas for our diminished little miniature family of eleven. We just can’t eat six pizzas anymore. There’s so much left over, it’s ridiculous. We are ridiculous with food. 

We had one olive pizza, one pepperoni, one cheese, and one with red and yellow peppers, salami and pepperoni, and fresh mozzarella. Made me want more salami, red pepper, and fresh mozzarella in my life. I would eat that on a sandwich, wouldn’t you?

SUNDAY
July 4th cookout!

We didn’t get to have this party last year because of covid. Cancelling it was especially hard, not just because it’s much-anticipated annual family reunion, but because it was supposed to be the party in lieu of a wake for my dad, which we also couldn’t have because of covid. So, this year, we did it! Almost all my siblings were there, many of their children, and also a dear friend from college that I haven’t seen in something like ten years. It was a wonderful, wonderful day.

Plenty of food, great weather, tons of sparklers and kind of a lot of fireworks, and poppers and glow sticks and tiki torches, temporary patriotic tattoos, candy, a reading of the Declaration of Independence, and everything. 

The only thing approaching a disappointment was that my brother’s dog didn’t like our dog. Our dog was too dumb to realize this, though, so he, at least, was spared the disappointment. I did make frozen ham balls for both of them (you put ham and various dog treats in a bowl or bag of water and freeze it, and licking it it keeps them entertained and cool at outdoor events), but that wasn’t enough to forge a friendship over. 

We do a basic American cookout food, no fancy tricks with fish sauce or shallots or bechamel anything. Hamburgers, hot dogs, brats and sausages, veggie burgers and dogs, and smoked chicken thighs. Damien also made some clams in white wine and lemon juice just for fun, and we had pasta salad, and potato salad, veggies and hummus, chips and dip, and watermelon, and more store brand soda than you could shake a stick at (oh yes, there was Dr. Perky and Mountain Lion), and cheap domestic beer, and dark and stormies. For dessert, we had ice cream cups, chocolate and vanilla pudding cups, and red and blue jello cups with whipped cream. U.S.A!. U.S.A! It was a good, good party. Nobody even got burned or drowned.

I think we ended up with about 4o people. Damien got a bird’s eye view with his drone. You can see the kids lining up to get their sparklers lit.

DCIM100MEDIADJI_0245.JPG

I didn’t get a lot of food photos. The potato salad was potatoes, mayo with cider vinegar and sugar, fresh dill, celery, and salt and pepper. The pasta salad was farfalle, fresh basil and parsley, red onions, artichoke hearts, sun dried tomatoes, roasted red peppers, black olives, olive oil and balsamic vinegar, and salt and pepper and oregano, and fresh parmesan. 

MONDAY
Leftover chicken, hot dogs, and brats, and salads

So, maybe we made too much food. Plenty of leftovers.

Oops, I forgot to share the smoked chicken recipe. Here:
Jump to Recipe

TUESDAY
Leftover burgers, chips

Yep, still plenty of leftovers. 

WEDNESDAY
Chicken caprese sandwiches, watermelon

Hoping to avoid an insurrection, we threw out the rest of the leftovers and had chicken sandwiches with provolone, tomato, and basil on ciabatta rolls.

There was some leftover watermelon, but I craftily cut it into chunks, rather than serving slices.  They weren’t fooled, though, and I had to eat most of it myself. 

THURSDAY
Steak and blueberry salad with lemon feta crisps; cherry pie

Something completely different. Steak was on sale, so Damien made a sugar-salt rub, grilled them and sliced them, and I served the meat on salad greens with blueberries. 

I wanted to try making cheese crisps, which I have heard are very easy. Well, they were easy, but I would not call them crisp in any way. Cheese disks, I guess. Cheese blips. 

It was probably the type of cheese I used. I crumbled some feta cheese and mixed in some shredded mozzarella and the zest of a few lemons, put the mixture in little piles on a sheet pan covered with parchment paper, and baked for 6-7 minutes. I tried 375 and 400, but they really just came out chewy, even after they cooled on a rack for a few hours. The flavor was excellent, though, and really perfect to go with the steak and blueberries. Next time I will try just parmesan and see how that goes. 

We had some guests and I was a tiny bit concerned there wasn’t enough food (even thought there is always always always enough food. There is always too much food), so I decided to make some cherry pies. I was planning a lattice crust, which I usually manage without any trouble, but I was rattled due to trying to make a lattice crust while simultaneously getting embroiled in one of the wildest goose chases I’ve been in in years, involving Facebook marketplace and some wooden pallets, heavy rain, an allegedly disgruntled ex-tenant (not mine), a security camera, LOTS of screenshots, at least two people taking photos of each other’s license plates, and the police force in two different towns; and the kids were playing Dungeons and Dragons very loudly the whole time, which is not to say this was their fault, but it definitely did not help. I may possibly write it up at some point, but the short version is I never did get my pallets. We saw a nice turkey family on the way there, though, and some pretty fawns on the way home. I never got any pie. 

And look! I have a video of Benny showing us how to pit cherries with nothing but a bottle and a chopstick (and a cherry). This must be about a year old, because it’s shortly after Benny’s haircut, but before I painted the kitchen yellow. And it’s cherry season.  

Anyway, I ended up making one pie with a sort of twisted spiral crust

and one rather tacky flower one.

Did I mention I never got any pie? Too embroiled. I hope there is some leftover. (Of course there is some leftover. THERE’S [waves arms like deranged orchestra conductor] ALWAYS ENOUGH FOOD AND THERE’S ALWAYS SOME FOOD LEFT OVER.)

FRIDAY
Marcella Hazan’s tomato sauce and pasta, garlic bread

Marcella Hazan to the rescue. 

Jump to Recipe

It’s still raining. I believe we’re having another dinner guest. What if there’s not enough food? Maybe I should run out and get more food. I would hate to not have enough food. 

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Smoked chicken thighs with sugar rub

Ingredients

  • 1.5 cups brown sugar
  • .5 cups white sugar
  • 2 Tbsp chili powder
  • 2 Tbsp garlic powder
  • 2 tsp chili pepper flakes
  • salt and pepper
  • 20 chicken thighs

Instructions

  1. Mix dry ingredients together. Rub all over chicken and let marinate until the sugar melts a bit. 

  2. Light the fire, and let it burn down to coals. Shove the coals over to one side and lay the chicken on the grill. Lower the lid and let the chicken smoke for an hour or two until they are fully cooked. 

Print

Basic pie crust

Ingredients

  • 2-1/2 cups flour
  • 1/2 tsp salt
  • 1-1/2 sticks butter, FROZEN
  • 1/4 cup water, with an ice cube

Instructions

  1. Freeze the butter for at least 20 minutes, then shred it on a box grater. Set aside.

  2. Put the water in a cup and throw an ice cube in it. Set aside.

  3. In a bowl, combine the flour and salt. Then add the shredded butter and combine with a butter knife or your fingers until there are no piles of loose, dry flour. Try not to work it too hard. It's fine if there are still visible nuggets of butter.

  4. Sprinkle the dough ball with a little iced water at a time until the dough starts to become pliable but not sticky. Use the water to incorporate any remaining dry flour.

  5. If you're ready to roll out the dough, flour a surface, place the dough in the middle, flour a rolling pin, and roll it out from the center.

  6. If you're going to use it later, wrap it tightly in plastic wrap. You can keep it in the fridge for several days or in the freezer for several months, if you wrap it with enough layers. Let it return to room temperature before attempting to roll it out!

  7. If the crust is too crumbly, you can add extra water, but make sure it's at room temp. Sometimes perfect dough is crumbly just because it's too cold, so give it time to warm up.

  8. You can easily patch cracked dough by rolling out a patch and attaching it to the cracked part with a little water. Pinch it together.

Print

Cherry pie filling for TWO pies

Keyword cherries, cherry pie, desserts, fruit desserts, pie

Ingredients

  • 7 cups cherries pitted
  • 2-2/2 cups white sugar
  • 2 tsp almond extract
  • 1/2 cup cornstarch
  • 3 Tbsp butter

Instructions

To pit cherries:

  1. Pull the stem off the cherry and place it, stem-side down, in a bottle with a narrow neck, like a beer bottle. Drive the blunt end of a chopstick down through the cherry, forcing the pit out into the bottle.

To make the filling:

  1. Mix together the pitted cherries, sugar, and cornstarch in a bowl and let it sit for ten minutes or so until they get juicy. 

  2. Stir the almond extract into the cherry mixture and heat in a heavy pot over medium heat. Bring to a boil. Lower heat and simmer over medium heat, stirring constantly, for several minutes. Stir in the butter.

  3. Let the mixture cool a bit, then pour into pie shells. 

Recipe Notes

This would also be fine over ice cream. 

Print

Marcella Hazan's tomato sauce

We made a quadruple recipe of this for twelve people. 

Keyword Marcella Hazan, pasta, spaghetti, tomatoes

Ingredients

  • 28 oz can crushed tomatoes or whole tomatoes, broken up
  • 1 onion peeled and cut in half
  • salt to taste
  • 5 Tbsp butter

Instructions

  1. Put all ingredients in a heavy pot.

  2. Simmer at least 90 minutes. 

  3. Take out the onions.

  4. I'm freaking serious, that's it!

What’s for supper? Vol. 256: Sweet potato fries and unicorn pies

Happy Friday! Some of my kids have been on vacation all week, one has been on vacation since yesterday, and one still has one more week to go. Most of them are currently in the kitchen, shouting and throwing food around. I have a door that locks. This is fine. 

Here’s what we et this week:

SATURDAY
Turkey bacon wraps, pickles

Always a popular meal. 

I had spinach-colored wraps (I couldn’t discern any spinach flavor, despite what the package said) with smoked turkey, bacon, tomatoes, provolone, and spinach. Damien shopped for and cooked this meal, and brought home some Nathan’s dill pickles, which are swell. It reminded me that I want to take another crack at homemade pickles. Last time I tried, they came out too salty. I like salt an awful lot, but these were violently salty. Also the jar broke and there was broken glass in the pickles. But I think we’ll have better luck if we try again. 

Do you make pickles? What do you put in there, and how long do you let it sit?

SUNDAY
Frozen pizza and sundaes for the kids, Chili’s for adults

I still hadn’t gone grocery shopping, I forget why, and I thought I would blow the kids’ minds by offering ice cream sundaes for dinner. They made unhappy growling noises, because they’re not real children; they’re unnatural monsters. So I picked up some frozen pizzas, too, and they made happier growling noises. Damien and I went to Chili’s, and then we wandered around Target because we couldn’t quite get excited about going home yet. 

MONDAY
Regular tacos, guacamole and chips

Just regular tacos made with orange powder from envelopes, and guacamole and chips. 

My guacamole recipe:
Jump to Recipe

I bought scoop-style chips, which won me some favor among the monsters. 

TUESDAY
Chicken caprese sandwiches, sweet potato fries

On Tuesday I managed to finally buy some groceries, and because I was running very late and it was extremely hot out, I decided it would be a swell time to make homemade sweet potato fries. I peeled about five pounds of potatoes, sliced them thin, and fried them in vegetable oil in batches, then drained them and sprinkled them with sea salt.

But not before I burned the ever loving hell out of my fingers. This is how it always goes: I hate deep frying, so the only time I ever consider doing it is when I’m in some deranged state of mind — the very state of mind that makes me terrible at deep frying. I was thinking about something else while I cooked, and carelessly tossed a handful of fries into the oil, which sloshed up over three of my fingers. HURT LIKE A MOTHER MOTHER MOTHER. MOTHER!!!! Nothing makes me angrier than burning myself. My finger’s still all purple and blistered. Dammit! It’s fine now, but I’m still mad.

The fries were fine. They tasted fine, maybe a little soggy. 

I roasted some chicken breasts with basic seasonings and served the chicken with baguettes, tomatoes, basil, salt and pepper, olive oil and vinegar. 
 

I also put out provolone but forgot to put any on my sandwich, alas. Some day I shall make a balsamic reduction, but not today.

WEDNESDAY
Beef and broccoli on rice

This is the best sauce I’ve found for beef and broccoli. I followed this Damn Delicious recipe exactly, except I used fresh ginger instead of powdered, and that’s how you should do it. This actually makes more sauce than you will need.

It’s a sweet and savory sauce with a sneaky amount of heat that creeps up on you. Very good meal to prep ahead of time, and then you can cook it in just a few minutes. I served it over rice made in the Instant Pot using the 1:1 method (equal amounts of rice and water, close the valve, press “rice,” and that’s it. I have stopped rinsing my rice, because either it doesn’t make a difference or else it comes out better that way but I have forgotten in what way).

THURSDAY
Sugar rub smoked chicken thighs, potato salad, corn on the cob, unicorn pie

Thursday was the day everyone in the family would hit two weeks after their second vaccination, so we had a no-mask cookout. We haven’t been masking outdoors anyway, but it still felt like a milestone!

Damien made his smoked chicken thighs with sugar rub. He smoked the thighs for about an hour and a half, then grilled them to caramelize the sugar rub and give the skin a little char. This is an unfailingly delightful and delicious way to prepare meat, and you can use the rub with chicken or pork. I think we need to try it with steak. 

Jump to Recipe

He cooked the corn right in the husks, which is a very easy way to prepare it if you’ve got the space on your grill. 

Just peel and eat. I was going to put out butter and elote seasoning, but people were already tearing in, so I didn’t bother. 

So we had the chicken, the corn, and a little potato salad. Very simple recipe: Just boiled yellow potatoes with skins, diced red onion, and a dressing made of mayo, cider vinegar, salt, pepper, and celery salt. As they say on Cutthroat Kitchen, it reminded me of potato salad, so there you go. 

 

 I got it into my head to make some pies. One of the greatest triumphs of my late 40’s is that I can make a pie crust without freaking out, and I haven’t ruined a crust in years. (Maybe someday I’ll achieve this with deep frying, who knows.) I shred the butter and use ice water, I use only my fingers to incorporate the butter, I use plenty of flour on the counter, I only roll in one direction, and that’s all my secrets. I made a double recipe of this recipe

Jump to Recipe

and it was more than enough for two pie shells and two decorative tops. Probably could have made two full tops with it. 

I also brushed the top crust with egg white and shpronkled it with sugar, to give it a little sparkle. Well, Corrie did. 

As you can see, they needed sparkle because they were STAR AND UNICORN PIES. Look how pretty! 

Pretty pretty. 

I made the filling with three quarts of strawberries and one quart of blueberries. Or, maybe they were pints. I don’t know, big boxes. I used this fruit filling recipe

Jump to Recipe

(obviously substituting the strawberries and blueberries for the cherries). The almond extract gives it a nice cozy taste.

I baked it in a 400 oven for twenty minutes, then 350 for another 15, and it was a little overdone, oh well. I was smart enough to put a pan under the pies, which caught a ton of the syrup that bubbled over. 

Served with whipped cream. 

The filling was too liquidy, but probably would have firmed up if we had let it sit for longer before eating it. The flavor was wonderful, so juicy and summery, and not too sweet. 

And ha, I just realized I probably got the idea to make a prancing unicorn pie from this Twitter thread with its theory about cave art. My subconscious is always going, “Yes, but how can we apply this to FOOD?” 

FRIDAY
Shrimp lo mein, frozen egg rolls and dumplings

And lo, it was Friday again. I think people are getting a little tired of lo mein, but NOT ME. I adore this recipe.

Jump to Recipe

The sauce is so simple and flavorful, and you can add in whatever you want. Today we’re having sugar snap peas, shrimp, with fresh minced garlic and ginger to brighten it up. Maybe some red onion or asparagus. 

A few people have asked about the noodles I use.  You can make lo mein with anything you could reasonably call a “noodle,” including spaghetti (and linguine, etc.), and nobody will arrest you or anything. I like using rice fettuccine, for the taste and for the amount of surface area for grabbing up the sauce. It is pricier than pasta, but you can get away with serving less of it than if you were just serving spaghetti, especially if you add plenty of vegetables and/or meat. Just be sure to cook it al dente, so it doesn’t get mushy when you add in your other stuff. 

And that’s it! That’s all my secrets. Don’t forget to leave tips about making pickles of you have any!

 

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White Lady From NH's Guacamole

Ingredients

  • 4 avocados
  • 1 medium tomato, diced
  • 1 medium jalapeno, minced
  • 1/2 cup cilantro, chopped roughly
  • 1 Tbsp minced garlic
  • 2 limes juiced
  • 1 tsp chili powder
  • salt and pepper
  • 1/2 red onion, diced

Instructions

  1. Peel avocados. Mash two and dice two. 

  2. Mix together with rest of ingredients and add seasonings.

  3. Cover tightly, as it becomes discolored quickly. 

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Smoked chicken thighs with sugar rub

Ingredients

  • 1.5 cups brown sugar
  • .5 cups white sugar
  • 2 Tbsp chili powder
  • 2 Tbsp garlic powder
  • 2 tsp chili pepper flakes
  • salt and pepper
  • 20 chicken thighs

Instructions

  1. Mix dry ingredients together. Rub all over chicken and let marinate until the sugar melts a bit. 

  2. Light the fire, and let it burn down to coals. Shove the coals over to one side and lay the chicken on the grill. Lower the lid and let the chicken smoke for an hour or two until they are fully cooked. 

Print

Basic pie crust

Ingredients

  • 2-1/2 cups flour
  • 1/2 tsp salt
  • 1-1/2 sticks butter, FROZEN
  • 1/4 cup water, with an ice cube

Instructions

  1. Freeze the butter for at least 20 minutes, then shred it on a box grater. Set aside.

  2. Put the water in a cup and throw an ice cube in it. Set aside.

  3. In a bowl, combine the flour and salt. Then add the shredded butter and combine with a butter knife or your fingers until there are no piles of loose, dry flour. Try not to work it too hard. It's fine if there are still visible nuggets of butter.

  4. Sprinkle the dough ball with a little iced water at a time until the dough starts to become pliable but not sticky. Use the water to incorporate any remaining dry flour.

  5. If you're ready to roll out the dough, flour a surface, place the dough in the middle, flour a rolling pin, and roll it out from the center.

  6. If you're going to use it later, wrap it tightly in plastic wrap. You can keep it in the fridge for several days or in the freezer for several months, if you wrap it with enough layers. Let it return to room temperature before attempting to roll it out!

  7. If the crust is too crumbly, you can add extra water, but make sure it's at room temp. Sometimes perfect dough is crumbly just because it's too cold, so give it time to warm up.

  8. You can easily patch cracked dough by rolling out a patch and attaching it to the cracked part with a little water. Pinch it together.

 

Print

Cherry pie filling for TWO pies

Keyword cherries, cherry pie, desserts, fruit desserts, pie

Ingredients

  • 7 cups cherries pitted
  • 2-2/2 cups white sugar
  • 2 tsp almond extract
  • 1/2 cup cornstarch
  • 3 Tbsp butter

Instructions

To pit cherries:

  1. Pull the stem off the cherry and place it, stem-side down, in a bottle with a narrow neck, like a beer bottle. Drive the blunt end of a chopstick down through the cherry, forcing the pit out into the bottle.

To make the filling:

  1. Mix together the pitted cherries, sugar, and cornstarch in a bowl and let it sit for ten minutes or so until they get juicy. 

  2. Stir the almond extract into the cherry mixture and heat in a heavy pot over medium heat. Bring to a boil. Lower heat and simmer over medium heat, stirring constantly, for several minutes. Stir in the butter.

  3. Let the mixture cool a bit, then pour into pie shells. 

Recipe Notes

This would also be fine over ice cream. 

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basic lo mein

Ingredients

for the sauce

  • 1 cup soy sauce
  • 5 tsp sesame oil
  • 5 tsp sugar

for the rest

  • 32 oz uncooked noodles
  • sesame oil for cooking
  • add-ins (vegetables sliced thin or chopped small, shrimp, chicken, etc.)
  • 2/3 cup rice vinegar (or mirin, which will make it sweeter)

Instructions

  1. Mix together the sauce ingredients and set aside.

  2. Boil the noodles until slightly underdone. Drain and set aside.

  3. Heat up a pan, add some sesame oil for cooking, and quickly cook your vegetables or whatever add-ins you have chosen.

  4. Add the mirin to the pan and deglaze it.

  5. Add the cooked noodles in, and stir to combine. Add the sauce and stir to combine.

 

What’s for supper? Vol. 253: Salad days

Hi! It’s Friday! Here’s what we cooked and ate this week: 

SATURDAY
Bacon cheeseburgers, chips

Damien cooked ’em outside.  

They were delicious, of course. Try pickled jalapeños on your burger instead of regular pickles. It’s just nice. 

SUNDAY
Turkey bacon wraps, cheese balls

These wraps were based around what was in the freezer and what was on sale. We ended up with honey turkey, sriracha turkey, thinly sliced corned beef, baby Swiss, and smoked gouda. I fried up some bacon, and it looks like I put some lettuce and maybe honey mustard in there. 

I like wraps because they present as a sort of efficient nutrition delivery system, but then there’s bacon and smoked gouda inside. I guess I’m easily amused. 

MONDAY
Pork ribs, baked potatoes, peas

Damien cooked again. I remember this being tasty, but not many details, and I don’t seem to have taken a photo. I think he put olive oil, salt, and pepper on the outside of the potatoes before baking them, and that was a very good idea. 

TUESDAY
Bagel egg cheese sausage sandwiches

Busy day calls for bagel sandwiches. Fried eggs, American cheese, frozen sausage patties. 

And orange juice. This bagel sandwich appears to be leering at me.

WEDNESDAY
Jerusalem mixed grill with tomato cucumber salad

I was pretty excited about this meal, because I remember being absolutely smitten by it last time. This time it was good, but not great. I forgot to sear the meat first, and I left the liver in pieces that were too big. So it was a hearty and pleasant meal, and the flavors were good, but the texture was not excellent, and I left a lot of meat on my plate. 

I still recommend the recipe, which is nice and easy.

Jump to Recipe

You have boneless, skinless chicken thighs, and livers (and hearts if you have them, which I did not. Ask anyone) tossed with your spices (which include cinnamon and nutmeg). You caramelize a ton of red onions, then sear the meats, then finish cooking them with the onions. 

Next time, I’ll sear the meat first, and also cut the liver into smaller pieces, and possibly even use two pans so as not to crowd the pans (ha ha, I am not going to do that. I would rather die than not crowd the pan). You serve the meat with a lemon wedge so you can give it a little squeeze before you eat it. Then we’ll see who leers at whom. 

Lena made a bunch of yogurt sauce

Jump to Recipe

and I made an Israeli salad, and we had sharp little pickles and your choice of pita or marbled rye bread. I’m not complaining!

I guess I’m complaining a little bit. It’s like everything else lately: You’ve been waiting and looking forward to it for such a long time, and then you get it, and it’s . . . fine. 

The Israeli salad was definitely the most popular part of the meal. This particular iteration was Roma tomatoes, little baby cucumbers with the peel on, fresh lemon juice, lots of fresh parsley, a little olive oil, and some kosher salt. I would have put some diced red onions in there, but I caramelized them all. 

This is a wonderful salad, with the lemon juice and parsley really adding interest and making it refreshing. A good accompaniment to lots of different meals. 

Half the kids were actually at McDonald’s having a BTS chicken meal, which they pronounced “fine.” It did not come in a pretty purple box as advertised. Now you know as much as I do. 

THURSDAY
Steak salad with pears and feta

A tasty meal with a few elements that work so well together. Mixed greens, sliced pears, feta, and roast beef cooked in red wine. 

I accidentally ended up with a kind of weird cooking method for the meat, but it worked out well. I seasoned a big hunk of beef with pepper and garlic salt and put it in a 350 oven in a pan with some red wine sloshed on. I cooked it for maybe 40 minutes until it was quite rare, then sliced it up, added some more wine, covered it, and finished cooking. I don’t think this is a technique so much as a demonstration of why I haven’t gotten around to writing that cookbook yet, but the meat was tasty and tender. 

I had my salad with red wine vinegar and it was delightful, very summery and sophisticated, but filling. I feel deep within me that red meat may be bad for your heart, but it’s good for mine. 

FRIDAY
Shrimp lo mein for those who want it, canned tuna for those who don’t

Gonna use my trusty basic lo mein recipe

Jump to Recipe

and throw some shrimp in. Here’s a lo mein of ages past. 

I may have some sugar snap peas, fresh ginger, and scallions lurking about. This is a great end-of-week meal, last chance to use up those vegetables. 

And that’s my story. Pretty happy to be fully into cooking summer food now. How about you? Anything nice on your table? 

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Jerusalem mixed grill

May not be the most authentic spice mix, but it sure tastes good. Serve with pita bread, hummus, yogurt sauce, dill pickles, and Israeli salad 

Ingredients

  • 4 lbs boneless, skinless chicken thighs trimmed and cut into pieces
  • 8 oz chicken livers
  • 6-7 red onions, sliced thin
  • olive oil for cooking
  • 4 lemons

spices:

  • 2 tsp cumin
  • 4 tsp cinnamon
  • 2 tsp paprika
  • 4 tsp thyme
  • 1 tsp nutmeg
  • 1 tsp red pepper flakes
  • 1 Tbsp salt

Instructions

  1. First caramelize the onions. You know this will take at least an hour. Set the onions aside. 

  2. Toss the chicken thigh pieces, hearts, and spices together. 

  3. Heat the oil in a large skillet. When it's very hot, add the meats and sear on all sides. Then turn the heat to medium and continue cooking, stirring occasionally, until the meat is cooked all the way through. Note that livers cook faster than thighs, so make sure the thighs are done all the way. 

  4. Serve with pita and yogurt sauce. Squeeze the fresh lemon over the meat. 

 

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Yogurt sauce

Ingredients

  • 32 oz full fat Greek yogurt
  • 5 cloves garlic, crushed
  • 1/4 cup lemon juice
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • fresh parsley or dill, chopped (optional)

Instructions

  1. Mix all ingredients together. Use for spreading on grilled meats, dipping pita or vegetables, etc. 

Print

basic lo mein

Ingredients

for the sauce

  • 1 cup soy sauce
  • 5 tsp sesame oil
  • 5 tsp sugar

for the rest

  • 32 oz uncooked noodles
  • sesame oil for cooking
  • add-ins (vegetables sliced thin or chopped small, shrimp, chicken, etc.)
  • 2/3 cup rice vinegar (or mirin, which will make it sweeter)

Instructions

  1. Mix together the sauce ingredients and set aside.

  2. Boil the noodles until slightly underdone. Drain and set aside.

  3. Heat up a pan, add some sesame oil for cooking, and quickly cook your vegetables or whatever add-ins you have chosen.

  4. Add the mirin to the pan and deglaze it.

  5. Add the cooked noodles in, and stir to combine. Add the sauce and stir to combine.

What’s for supper? Vol. 252: The bright-eyed marinator

Apparently it’s Friday! Here’s what we cooked this week:

SATURDAY 
Meatball subs

Had my sub outside with a short, chatty person who, after a rather violent bath, was drying her hair in the setting sun. 

I could try to pass off that sub as the sub that a silly child has clearly started eating sideways, but in fact that is my sub.

Damien made the meatballs. He uses the same recipe I do,

Jump to Recipe

except he’s much, much better at seasoning meat than I am, and they turned out very yummy indeed. 

SUNDAY
Beef gyros

This is it. This is the simplest, tastiest gyro marinade yet.

Jump to Recipe

It’s just olive oil, lots of garlic, fresh mint, oregano, and paprika, and salt and pepper. The wild mint has come up in the yard, so I added a big bunch chopped up. 

I don’t remember how I cooked the meat. Maybe I seared it and then roasted it, or maybe I just roasted it. It sliced up beautifully rare and juicy.

I served it with fries and sliced cucumbers and tomatoes and plenty of spicy yogurt sauce, and a little hot sauce. Three of the kids spontaneously said it was good! I don’t know if you realize what a dazzling triumph that is for me. 

I took some of the marinade and added it to some plain Greek yogurt, for a zippy dipping sauce. I also made my usual yogurt sauce, with fresh garlic, pepper, salt, and lemon juice. This is definitely the recipe I’ll be using from now on. 

MONDAY
Cumin chicken and chickpeas with yogurt sauce, pita, and red onion salad

An easy, very appealing one-pan meal I haven’t made in some time. You marinate the chicken thighs in a cumin yogurt sauce for several hours before cooking, then just spread it out on a pan with some seasoned chickpeas, and away it goes. The meat is SO juice and the skin is SO crisp and tasty. You really must try it. 

Jump to Recipe

Really lovely with some fresh pita bread, garlicky yogurt sauce, and red onions and cilantro with lemon juice.

Great for people who like middle eastern food, but mild enough for people who don’t especially. 

TUESDAY
Kielbasa, cabbage, red potatoes; green beans

Another easy one-pan meal (or two pans, as the case may be)

I normally flip the components halfway through cooking, but skipped it this time, and that was a bit of a mistake. The kielbasa got a little burnt on bottom, and the cabbage was a bit flabby, but that was my fault, not the recipe’s.

Jump to Recipe

I usually make a mustard sauce with honey and wine vinegar and fresh garlic, but also skipped that, and put out a bottle of some kind of fancy trick mustard from Aldi.

Not bad at all. It was a hot, salty meal that you could easily eat with a fork, and I had no complaints. 

WEDNESDAY
Beef and broccoli on rice, red bean buns

Another surprisingly popular meal! I followed the marinade recipe from Damn Delicious to the letter, so I didn’t bother writing up a recipe card (which I generally only do if I alter the recipe). Slightly spicy (courtesy of sriracha and hot pepper flakes). The sauce didn’t thicken, but I wasn’t expecting that. My sauces just don’t thicken. I accept this. Yes, I used corn starch.

The pictures turned out bad, but it was a pretty dish, as well as tasty.

I had some bean buns in the freezer, that I grabbed when we ventured into a different supermarket a few weeks ago. I wasn’t really sure how to cook them, so I put them in the Instant Pot on the rack with a cup of water and set it to high pressure for 8 minutes. I also wasn’t really sure how they were supposed to taste, but that worked well enough, although I crammed twelve of them in there, so they stuck together a bit. 

What do you normally eat bean buns with? Are they an appetizer? These were sweet. I’m still very much a country mouse and don’t know much about other cuisines. 

THURSDAY
Chicken nuggets/supermarket sushi

I’ve spared you all the details of how busy we’ve been this week, but suffice it to say the schedule made me cry more than once, and also the car broke down again because of course it did. Hence Thursday’s meal. I accidentally bought something called “teriyaki chicken sushi,” which is an abomination. I mean, I ate it, but still. 

FRIDAY
Domino’s, and cake 

Today is Benny’s first communion and Benny, Irene, Lucy, and Sophia’s confirmation! There’s a long sad story about how we kept traveling over diocesan lines right when various parishes were switching order of sacraments, and then when we got caught up, we got covid symptoms and had to stay home. So we’re finally finally getting this done, and then having cake and pizza. Clara made this pretty “stained glass” cake:

We make this by covering a cooled cake with royal icing, which gives you a flat, dry surface to work on.

Jump to Recipe

Then you make your stained glass design with black icing (you can plot out the design with a toothpick first), then carefully fill in the spaces between the lines by spooning in jellies and jams of various colors. You can whip up the jelly with a little water to make it more spreadable. Very handy for people who have a lot of sacrament parties. 

And that’s it! 
 

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Meatballs for a crowd

Make about 100 golf ball-sized meatballs. 

Ingredients

  • 5 lbs ground meat (I like to use mostly beef with some ground chicken or turkey or pork)
  • 6 eggs, beaten
  • 2 cups panko bread crumbs
  • 8 oz grated parmesan cheese (about 2 cups)
  • salt, pepper, garlic powder, oregano, basil, etc.

Instructions

  1. Preheat oven to 400.

  2. Mix all ingredients together with your hands until it's fully blended.

  3. Form meatballs and put them in a single layer on a pan with drainage. Cook, uncovered, for 30 minutes or more until they're cooked all the way through.

  4. Add meatballs to sauce and keep warm until you're ready to serve. 

 

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Yogurt sauce

Ingredients

  • 32 oz full fat Greek yogurt
  • 5 cloves garlic, crushed
  • 1/4 cup lemon juice
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • fresh parsley or dill, chopped (optional)

Instructions

  1. Mix all ingredients together. Use for spreading on grilled meats, dipping pita or vegetables, etc. 

5 from 1 vote
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Cumin chicken thighs with chickpeas in yogurt sauce

A one-pan dish, but you won't want to skip the sides. Make with red onions and cilantro in lemon juice, pita bread and yogurt sauce, and pomegranates, grapes, or maybe fried eggplant. 

Ingredients

  • 18 chicken thighs
  • 32 oz full fat yogurt, preferably Greek
  • 4 Tbsp lemon juice
  • 3 Tbsp cumin, divided
  • 4-6 cans chickpeas
  • olive oil
  • salt and pepper
  • 2 red onions, sliced thinly

For garnishes:

  • 2 red onions sliced thinly
  • lemon juice
  • salt and pepper
  • a bunch fresh cilantro, chopped
  • 32 oz Greek yogurt for dipping sauce
  • 3 cloves garlic, minced or crushed

Instructions

  1. Make the marinade early in the day or the night before. Mix full fat Greek yogurt and with lemon juice, four tablespoons of water, and two tablespoons of cumin, and mix this marinade up with chicken parts, thighs or wings. Marinate several hours. 

    About an hour before dinner, preheat the oven to 425.

    Drain and rinse four or five 15-oz cans of chickpeas and mix them up with a few glugs of olive oil, the remaining tablespoon of cumin, salt and pepper, and two large red onions sliced thin.

    Spread the seasoned chickpeas in a single layer on two large sheet pans, then make room among the chickpeas for the marinated chicken (shake or scrape the extra marinade off the chicken if it’s too gloppy). Then it goes in the oven for almost an hour. That’s it for the main part.

    The chickpeas and the onions may start to blacken a bit, and this is a-ok. You want the chickpeas to be crunchy, and the skin of the chicken to be a deep golden brown, and crisp. The top pan was done first, and then I moved the other one up to finish browning as we started to eat. Sometimes when I make this, I put the chickpeas back in the oven after we start eating, so some of them get crunchy and nutty all the way through.

Garnishes:

  1. While the chicken is cooking, you prepare your three garnishes:

     -Chop up some cilantro for sprinkling if people like.

     -Slice another two red onions nice and thin, and mix them in a dish with a few glugs of lemon juice and salt and pepper and more cilantro. 

     -Then take the rest of the tub of Greek yogurt and mix it up in another bowl with lemon juice, a generous amount of minced garlic, salt, and pepper. 

 

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One-pan kielbasa, cabbage, and red potato dinner with mustard sauce

This meal has all the fun and salt of a wiener cookout, but it's a tiny bit fancier, and you can legit eat it in the winter. 

Ingredients

  • 3-4 lbs kielbasa
  • 3-4 lbs red potatoes
  • 1-2 medium cabbages
  • (optional) parsley for garnish
  • salt and pepper and olive oil

mustard sauce (sorry, I make this different each time):

  • mustard
  • red wine if you like
  • honey
  • a little olive oil
  • salt and pepper
  • fresh garlic, crushed

Instructions

  1. Preheat the oven to 400. 

    Whisk together the mustard dressing ingredients and set aside. Chop parsley (optional).

    Cut the kielbasa into thick coins and the potatoes into thick coins or small wedges. Mix them up with olive oil, salt, and pepper and spread them in a shallow pan. 

    Cut the cabbage into "steaks." Push the kielbasa and potatoes aside to make room to lay the cabbage down. Brush the cabbage with more olive oil and sprinkle with more salt and pepper. It should be a single layer of food, and not too crowded, so it will brown well. 

    Roast for 20 minutes, then turn the food as well as you can and roast for another 15 minutes.  

    Serve hot with dressing and parsley for a garnish. 

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Marinade for beef gyros

enough for 4-5 lbs of meat, plus a little extra to mix into yogurt sauce if you like

Ingredients

  • handful fresh mint, chopped fine
  • 1 head garlic, minced or crushed
  • 1-1/3 cups olive oil
  • 4 tsp dried oregano
  • 2 tsp paprika
  • kosher salt and pepper to taste

Instructions

  1. Mix all ingredients together and marinate meat. If you like, take a few spoonfuls of the marinade and mix it into 2-3 cups of Greek yogurt with a little water, for a sauce.

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Royal icing

An icing that dries hard, so you can use it to glue pieces together, or use as a flat surface to decorate. Add less sugar to make it thinner and pour over cookies or petits fours; add more sugar to make it more thick for spreading or piping. It will be stiff enough to decorate over within about half an hour, and it will be like cement in four hours.

Ingredients

  • 4 egg whites
  • 6 cups confectioner's sugar, sifted
  • 2 tsp lemon juice

Instructions

  1. In an electric mixer with a whisk attachment, whisk the egg whites on high until they are opaque and foamy.

  2. Add the sugar a little scoop at a time, continuing to whisk on high. Add the lemon juice.

  3. Keep whisking on high until the icing is as thick as you want it. Adjust how much sugar you add to make it as thick as you want.

  4. Keep the icing covered tightly, with plastic wrap touching the icing, until you're ready to use it because it starts drying out immediately.

What’s for supper? Vol. 250: Flandemic!!1!

Look, it’s Vol. 250! A few months ago, when I noticed this milestone was coming, I decided to do something really special. Then I forgot about it and just kept on cooking stuff. So here we are. 

Today’s post does include two vidyas: One of me thumping the side of my very first flan, to see if it ripples in waves, or wobbles as one; and one of me attempting to turn said flan out of the pan. Stay for the flan drama, which includes schlorping!

Here’s what we ate this week:

SATURDAY
Smoked ribs and brats; spicy Asian coleslaw

Damien got a new smoker to replace the one that was essentially a rusty garbage can. He christened it with these wonderful smoked ribs, while several of the kids and I went to explore Madame Sherri’s castle and forest. There is a short loop trail and a longer loop trail, so we chose the short one, hiked half of it, somehow looped into the long one, did the entire thing, rejoined the first one, and finished that. I think. There was a mountain involved. In my defense, I am stupid.

Anyway, we did get back home eventually, and there were these magnificent ribs waiting for us: 

He made three racks of ribs, and also smoked a bunch of beer brats, too. We had leftover spicy Asian coleslaw from last week , so that rounded out the meal. 

Absolutely delicious. I’ll put the recipe card at the end. 

Jump to Recipe

SUNDAY
Hot dogs, fries

Nothing to report. I don’t even remember what we were doing on Sunday. Something strenuous, no doubt. 

MONDAY
Caprese chicken burgers, broccoli and dip

Elevate that chicken burger! Plenty of balsamic vinegar and olive oil, kaiser rolls, and tomatoes and basil. 

I forgot to get cheese, but nobody noticed. 

TUESDAY
Salad with chicken, strawberries, feta, and walnuts

Here I would like to pause and congratulate myself for serving all the meals this week in the correct order. I had tomatoes, basil, strawberries, and (as you will see) avocados and mangoes, and we ate everything when it was ripe.  I’m just patting myself on my back for this achievement. And it’s easy, too, ever since I grew this third Pfizer arm. *pat pat*

Anyway, broiled chicken breast with salt, pepper, and garlic powder; strawberries, feta cheese, red onions, and toasted walnuts. Toasted by putting them in the microwave for a few minutes. 

Oh, and croutons. We had no end of leftover hot dog buns in the house, which make great croutons. Tons of butter, pepper, garlic salt, and oregano in a 300 oven for maybe half an hour. 

WEDNESDAY
Tacos, guacamole and chips, flan with mangoes, palomas

Just regular old tacos, to everyone’s relief. And some guacamole made with a sight tactical error: I used canned tomatoes because the two tomatoes I had set aside the other day vanished down someone’s gullet. I know canned tomatoes are no good, but I did it anyway. I don’t know why. 

Jump to Recipe

Anyway, the big deal was that I wanted to make flan for the first time. I adore flan. I adore custards of any kind. I had heard that flan is rather fiddly to make, but I wanted to at least try. 

Guys, it was really easy. This recipe has five ingredients, and the hardest part is how boring it is to stir the sugar when you’re melting it for the topping. So basically you have to stir it forever over a medium heat, so it melts into a lovely caramel: 

Then you pour it into your dish (I couldn’t rustle up enough ramekins, so I made one big flan) and let it spread over the bottom and a bit of the sides. 

(It hardens like candy at this point; but after it sits for several hours with a custard on top of it, it loosens up into sauce again.)

Then you whisk together the rest of the ingredients — eggs, condensed milk, evaporated milk, more sugar, and vanilla — and blend them well, and pour them into the pan on top of the caramel. Then you bake it, covered, for a long time in a water bath (which just means inside a bigger pan that’s full of hot water. This steams the custard and helps keep it cooking at an even temp throughout). 

You do want your eggs to be room temperature so they meld nicely into the custard. Here’s a tip I didn’t know until this week! You can take cold eggs and put them in a bowl of warm water for 5 minutes, and guess what? They warm up! If they’re not warm enough, do it again. How about that? 

So here it is in its bath:

The hussy!

It took considerably longer than expected to cook — almost 2 hours. You will know when it’s done when it wobbles as one, rather than rippling, when you bump it, like so:

 

 

Then you cool it, chill it in the fridge, and then you run a knife along the edge to loosen it, and flip it upside down, and that’s how you get that gorgeous caramel sauce gracing the top. For some reason I thought this, too, was worth documenting on video, so here I am, schlorping it out of the pan:

 

 

And here it is! Lovely, lovely caramel flan, shining like the setting sun. 

It has a bunch of air bubbles along the outer edge, which apparently is a point against it, but it didn’t bother me!

I had a bunch of mangos, so I scattered those over the slices of flan. 

Truthfully, it was fully sweet enough and didn’t need the mango. Next time I will try maybe toasted coconut, or toasted pecans maybe. Or nothing. It was so good on its own. Silky smooth, creamy, mellow, buttery, warm, rich. Just perfect. 

Damien also made a new-to-us drink: Palomas. It’s tequila with grapefruit soda, and salt on the rim. 

It was pretty good. Not as good as the fact that the grapefruit soda is called “Squirt.” 

THURSDAY
Puntas de filete

Something new. It’s basically — well, pieces of meat in a sauce, served over rice or noodles (fideos). That doesn’t narrow it down much, but the kids liked it, and I thought it was tasty enough. The version I made is very mild. 

I browned up some beef chunks in oil, then took the meat out, melted a bunch of butter in the same pot, and cooked up some diced onion, then minced garlic and serrano pepper, then added in beef stock, crushed tomato, bay leaves, and salt. Put the meat back in, heated it through, and that was it. 

Here’s the recipe I used, from an actual paper book called The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico. 

If you’ve got all your ingredients prepped, it comes together very quickly. I served it with cilantro, on rice cooked in chicken broth, which the kids like so much, I’m starting to think they’re making fun of me in some way.

If you’ve made this dish, tell me your favorite variations! I definitely want to make it again, but with a little more flavor in the sauce. 

FRIDAY
Sugar rub chicken thighs, brats, Fasier cake

Today is Moe’s 19th birthday, so Damien fired up the smoker again, and we’re having sugar rub chicken thighs, which everybody loves, and I guess a Frasier cake. Clara’s been slaving over it for about 48 hours and I’m almost afraid to look. I sure do have weird kids, but they make cakes for each other, so that’s nice. 

For the chicken thighs, Damien uses the same sugar rub that he used for the pork ribs (or I guess it’s never quite the same, but it’s the same basic idea), so if you want to do this recipe (WHICH I RECOMMEND), just do the sugar rub part. 

Jump to Recipe

Oh, one more thing: We’ve been using white pepper a lot, because, I don’t know, we lost our regular pepper. White pepper is really interesting. It’s not necessarily more spicy than black pepper in itself, but it adds a kind of fizzing spark to other things and enhances their spiciness, somehow. I like it! But you have to not get carried away. 

And them’s the facts!

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sugar smoked ribs

the proportions are flexible here. You can adjust the sugar rub to make it more or less spicy or sweet. Just pile tons of everything on and give it puh-lenty of time to smoke.

Ingredients

  • rack pork ribs
  • yellow mustard
  • Coke
  • extra brown sugar

For the sugar rub:

  • 1-1/2 cups brown sugar
  • 1/2 cups white sugar
  • 2 Tbsp chili powder
  • 2 Tbsp garlic powder
  • 1 tsp red pepper flakes
  • 1 tsp paprika
  • 2 Tbsp salt
  • 1 Tbsp white pepper

Instructions

  1. Coat the ribs in yellow mustard and cover them with sugar rub mixture

  2. Smoke at 225 for 3 hours

  3. Take ribs out, make a sort of envelope of tin foil and pour Coke and brown sugar over them. close up the envelope.

  4. Return ribs to smoker and cook another 2 hours.

  5. Remove tinfoil and smoke another 45-min.

  6. Finish on grill to give it a char.

 

 

What’s for supper? Vol. 244: Armed with cheeses

What with one thing and another, I never really went shopping this week (which I was supposed to do on Tuesday). I just kept running to the store and muddling through, and it ended up a pretty delicious week. We had already made plans for the kids to do some cooking, so that helped. Here’s what we had:

SATURDAY
Tacos al pastor, plantain chips

Almost a very delicious meal. I made too much meat, which means I crowded the pan. I CROWDED THE PAN. Actually I didn’t even use a pan! There was so much meat, I attempted to broil it in the oven, and I crowded the oven.

So the flavors were all there, but rather than being seared and juicy, the meat was in sort of wads, covered in a flavorful paste. Rather sad when you think what could have been. 

I cooked the pineapple separately on the stove, and they turned out great. Gosh, I love seared pineapple.

I more or less followed this recipe, except I used pineapple juice instead of orange juice, and I used too much pineapple in the marinade and didn’t reserve enough for the tacos. The extra pineapple pulp did not help the pasty wad situation. But it’s a relatively simple recipe, and I admired the combination of ancho chili and pineapple. Very warming, and then you get your lime and cilantro and red onion, and it’s at least potentially a little party. 

Guys, I’m not a very good cook. I’m adventurous, but I have terrible technique, and no respect for recipes, and I panic and make bad decisions that I know are bad decisions. The only thing that keeps me going is the promise that I can take pictures of food. Anyway, we’re gonna revisit this recipe when it’s warm enough to cook on the grill. I did remember to warm up the tortillas for once, so that was nice. 

SUNDAY
Stuffed shells, fried mozzarella sticks

A Lucy and Irene meal! Irene made the stuffed shells, which turned out to be a bit more work than she had bargained for, but she forged ahead.

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They turned out perfect!

Lucy made fried mozzarella sticks, which we haven’t made before. Much easier than I expected, and definitely worth the trouble.

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Basically you slice each string cheese stick down the middle, then dredge in flour, then in egg with a little milk, then panko crumbs, then egg again, then crumbs again, then freeze, then deep fry. 

Also delicious. We put them in the oven for a few minutes to make sure the cheese was melted, although that probably wasn’t necessary, as you can see it oozing out. The outside was crisp and crunchy and the inside was hot and melty. Perfect.  

A lovely cheesy meal. And, uh, we had cheesecake for dessert. Look, we like cheese. 

I don’t know if the kids had any great sense of accomplishment for what they produced, but I was proud of them, and so was Corrie. 

Oh, and last Friday, Elijah made the mac and cheese, which is some knowledge he especially felt like he needed to be armed with before he leaves the nest. 

Turned out great. My big secret about mac and cheese is just a normal white sauce with plenty of whatever cheese you have lying around, and then a nice squirt of mustard and/t several sloshes of tabasco sauce mixed in before you add it to the macaroni. And very buttery bread crumbs for the top. We use about three pounds of raw macaroni for the family, if you’re interested (and we generally have leftovers.)

So at least three of the kids are now armed with cheese skills. I made a big effort to just give directions to them, and not do it myself, which is a skill I am learning.

MONDAY
English muffin pizzas

This was the meal Sophia chose to make. They turned out great, but I didn’t do as well with my end, and complained that there weren’t enough, even though I never told her how many to make. Also I forgot to take a picture. 

TUESDAY
Roast beef sandwiches

I think Damien made a paste of oil and garlic and salt and various things, pan seared the meat, and then roasted it in the oven. Whatever he did, it was fabulous as always. 

Okay, here’s my hot sandwich dilemma. What if you want a toasted bun and also melted cheese? If you put it all together and then put it in the oven to melt the cheese, only the outside of the bun gets toasted, and the inside gets soggy, especially if you use horseradish sauce. But if you toast the inside of the bun first, and then put the stuff in and toast it again to melt the cheese, then the bun gets over toasted. It’s a problem. 

Am I doing Lent right? 

WEDNESDAY
Aldi pizza

Nothing to report. It’s okay pizza, and pretty cheap for the size. 

THURSDAY
One-pan chicken thighs with butternut squash and garlic, green salad

Drop, drop, slow tears. 

(This is the butternut squash fresh out of the microwave, where I cooked it on high for four minutes to make it yielding enough to cut, peel, and seed. It weeps.)

I changed up my normal “one-pan chicken and whatnot” recipe a bit, and I liked it. I added whole cloves of garlic, lots of paprika, hot pepper flakes, and a little maple syrup with the olive oil. I think I also put kosher salt, pepper, and maybe thyme. 

Could have stayed in the oven a few minutes longer to get a little darker roast on the garlic, but it was tasty. A little spicy but just mainly warming, faintly sweet. 

And several of us ate a green vegetable. It’s been a while. 

FRIDAY
I think seared scallops in cream sauce over fettuccine. 

Ahem, continuing our spare and penitential menu. It’s not my fault the stores put seafood on sale for Lent! I grabbed a few bags a few weeks ago and stashed them in the freezer, and Damien volunteered to make something delicious with them. He said something about mixing cheese in with the pasta water so it coats the noodles.  (Although he said that before he spent the morning digging through the ice so he could park his car next to my car so he could jump start it because I left the keys in it overnight.)

Some of the kids are fairly seafood averse, so I was trying to explain how accessible and inoffensive scallops are. If you are in this situation, I suggest avoiding the term “fish gumdrops.” It doesn’t help. 

And now I’d like to point out that I cooked supper exactly twice this week: The tacos al pastor, and the chicken with squash. We had frozen pizza once, and everything else was Genuine Hot Dinner Made By Someone Else.  Ghost of mother who has escaped babyland is here to say: Someday it could happen to youuuuuuu!

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Stuffed shells

Just a basic recipe. You can add meat to the sauce or spinach to the cheese, or anything that strikes your fancy. Serves about 10.

Ingredients

  • 2 12-oz boxes jumbo shells
  • 2 32-oz tubs ricotta cheese
  • 8 oz grated parmesan cheese
  • 4 cups shredded mozzarella, divided
  • 4 eggs, beaten
  • 1 Tbsp garlic powder
  • 2 Tbsp dried basil
  • 1 Tbsp salt
  • 1 tsp pepper
  • 1/2 tsp nutmeg
  • 4-5 cups pasta sauce

Instructions

  1. Cook the shells in salted water, drain, and rinse in cool water. Mix them up with olive oil so they don't stick together.

  2. Preheat the oven to 350. Mix into the ricotta cheese all the seasoning, the parmesan, and 3 of the cups of mozzarella.

  3. Spread a little sauce in the bottom of an oven-proof pan or dish. Stuff each shell with about 1/2-1/3 cup of cheese filling and lay the stuffed shells close together.

  4. Top with the rest of the pasta sauce, and sprinkled the remaining mozzarella on top of that. Cover loosely with foil and cook for 45 minutes or longer, until it's bubbly. 

 

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Fried mozzarella sticks

Ingredients

  • 18 sticks of string cheese, split lengthwise
  • 1 cup flour
  • 4-5 eggs
  • 1/4 cup milk
  • 2+ panko bread crumbs
  • oil for frying

Instructions

  1. Beat the eggs together with the milk in a shallow dish. Put the flour in another shallow dish, and the bread crumbs in a third.

  2. Take each split cheese stick, roll it in flour, dip it in egg, and roll it in panko crumbs, then dip it in egg again, then panko crumbs again.

  3. When you've coated all the cheese sticks, cover and freeze them for at least an hour.

  4. Heat the oil in a heavy pot. You want enough oil that you can submerge the cheese sticks. If you put a wooden spoon in the oil and lots of little bubbles collect on it, the oil is hot enough.

  5. Fry the cheese sticks for just a few minutes a few at a time until they are lightly browned all over.

  6. Drain them on a paper towel and serve while still piping hot. If the cheese isn't melted inside, you can pop the cheese sticks in the oven for a few minutes.