nacho cheese

All of the old faces ask you why you’re back

They fit you with position and the keys to your daddy’s Cadillac

In the darkness of your room your mother calls you by your true name

You remember the faces, the places, the names

You know it’s never over it’s relentless as the rain Adam raised a Cain

“Adam Raised a Cain” by Bruce Springsteen

What do you call cheese that isn’t yours?

Making cheese sauces is usually a pretty scary experience for me. On more than one occasion, I have been guilty of overheating my cheese and causing it to separate (see beer cheese soup).  If there is one thing more than any other that my wife and I agree on, it is that gooey nacho cheese is one of the most delicious junk foods known to man…I had to make nacho cheese.

I knew that this feat would not be easy.  Many men have gloated about there ability to throw together a cheese dog, nachos, or pretzel with cheese only to find that there sauce had separated and they began to well up more tears than Sally Struthers in a small African village (for those of you who love Youtube, I also found this classic commercial).

Sorry, that was childish…

I am completely exaggerating, this sauce was not difficult at all. I think I have found the problem though, it was mostly in my technique.  Usually when I decide to make anything this unhealthy, I consume too many libations.  Beer makes it really hard to concentrate and make sure that your cheese sauce is not burning or separating.  My advice is to have no more than two adult beverages before starting the nacho cheese and then everything will be just fine.

Ingredients:

2 tablespoons butter
1 tablespoon cornstarch
1 cup of milk
4 oz. cream cheese, cut into cubes
12 oz. cheddar cheese, shredded
4 oz. can green chilis
2 tablespoons Tapatio hot sauce

Directions:

1.    Heat butter in a medium sauce pan over medium heat
2.    Whisk in cornstarch until combined
3.    Whisk in milk and heat until it begins to thicken
4.    Add the cream cheese and heat until melted
5.    Add the cheddar cheese and whisk until melted
6.    Add the green chilis and hot sauce, serve warm

OK, now I feel bad…you can go here to donate to a great charity that helps African farmers become more self reliant.

ham and potato soup

Wake up you sleepy head

Put on some clothes, shake up your bed

Put another log on the fire for me

I’ve made some breakfast and coffee

I look out my window what do I see

A crack in the sky and a hand reaching down to me

All the nightmares came today

And it looks as though they’re here to stay

“Oh! You Pretty Things” by David Bowie

I try to make soup as much as possible, it is great thing to make on a lazy Sunday and then reheat throughout the week.  This is a great basic recipe, I have seen similar ones that used andouille sausage with Cajun inspired ingredients.  Also, I have replaced the ham with shrimp and Old Bay seasoning, which was great.

Serves eight

Ingredients:

3 large russet potatoes, peeled and diced into ½ inch cubes
2 celery stalks, diced
½ onion, diced
1 lb. ham steak, ¼ inch cubes
4 cups water
2 tablespoons chicken bouillon granules
1 teaspoon pepper
5 tablespoons butter
5 tablespoons flour
2 cups milk
1 tablespoon Frank’s hot sauce
Salt and pepper to taste

Directions:

1.    Combine potatoes, celery, onion, ham, an water in a stockpot
2.    Bring to a boil, cook for 10-15 minutes until tender
3.    Meanwhile, in a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook for about 2 minutes or until no longer smells like raw flour.
4.    Slowly stir in milk to roux, stir for about 5 minutes.
5.    Stir in bouillon and pepper to ham vegetable mix
6.    Stir in milk mix to ham and vegetable mix
7.    Stir in hot sauce
8.    Season with salt and pepper
9.    Let soup cool so it comes to it’s thicker consistency, heat up to serve

shrimp spring rolls with lime and cilantro dipping sauce

Get you a copper kettle, get you a copper coil

Fill it with new made corn mash and never more you’ll toil

You’ll just lay there by the juniper while the moon is bright

Watch them just a-filling in the pale moonlight.

“Copper Kettle” by Bob Dylan

I liked these even more than the pork dumplings I made.  The only change that I would suggest is that if you are going to pan fry or deep fry these suckers, use egg roll wrappers.  The spring roll wrappers, in my opinion, are just better for steaming (which would also be delicious). While I do not usually get super excited about dipping sauces, I would really suggest making this cilantro sauce.  The sauce compliments the Asian flavors well, and I bet a few real it could also go a few rounds with Latin America (I’m talkin’ to you Brazil).

Shrimp spring rolls

Ingredients:

12 egg roll wrappers
¼ cup vegetable oil
1 pound of medium shrimp, peeled and minced
4 green onions, finely chopped
2 cloves of garlic, grated
1 tablespoon of ginger, grated
1 tablespoon of fresh cilantro, minced
The zest of one lime
1 tablespoon soy sauce
1/8 teaspoon white pepper
1 tablespoon cornstarch

Directions:

1.    Combine all of the ingredients in a large bowl mix with your hands until you get a uniform looking mixture
2.    Prepare a shallow bowl of warm water
3.    Dip the wrapper in the water until soft
4.    Lay on work surface and place about 11/2 tablespoons of shrimp filling in the middle of the wrapper
5.    Roll in edges and tuck over sides to make your egg roll

This diagram should help…

(www.foodie-calls.blogspot.com)

6.    Cover egg rolls with a damp towel until you are ready to fry
7.    Continue by repeating the process with the rest of the egg rolls
8.    Heat oil in a skillet (or wok) until it reaches 375° F
9.    Working in batches, fry egg rolls until they are golden brown on both sides, about 4 minutes flipping about halfway through
10.    Let drain on paper towels before serving

Lime and Cilantro Dipping Sauce

2 tablespoons fish sauce
2 tablespoons white vinegar
Juice of one lime
1 teaspoons of sugar
2 tablespoons of cilantro, finely chopped

quick meatballs

I ain’t gonna sing no lonesome tune

Ah, babe, I’m a-comin’ soon

I cannot believe I stayed so long away

But a man must look around

And you’re the sweetest thing I’ve found

Your lost high roller’s rollin’ home today

“No Lonesome Tune” by Townes Van Zandt

Another recipe from the great depression files…

While not completely necessary, this recipe aided by two kitchen utensils.  The first is a one-inch ice cream scoop, it helps to keep uniform meatballs. The second is a muffin tin which creates mini ovens for each little itty bitty meat ball…so cute.  These meatballs can be completed in under 35 minutes and are great for spaghetti and meatballs or meatball sandwiches. NOTE-grated Parmesan is not that powdery crap that comes in the metallic green container.

Ingredients:

1 1/3 pounds of (85/15) ground beef
1/3 cup onion, minced
1 clove of garlic, minced
2 tablespoons water
2 tablespoons Parmesan, grated
½ cup seasoned bread crumbs (I used garlic and herb)
1 egg
1 teaspoon salt
¼ teaspoon pepper

Directions:

1.  Preheat the oven to 350° F
2. Coat the pan with non-stick spray or olive oil
3. Mix all of the ingredients in a large bowl
4. Using your scoop, place the meatballs in the muffin tin
5. Heat the meatballs for about 25 minutes

taco seasoning

Still your hands

And still your heart

For still your face comes shining through

And all the morning glows anew

Still your mind

Still your soul

For still, the fare of love is true

“Breathless” by Nick Cave and the Bad Seeds

As we all know, it is good to try to save a little money during our current great depression. Taco seasoning is my way of doing my part to help the struggling citizens of the world…

When you think about it, taco seasoning is relatively expensive for what you get, about $1-2 at the mega mart for a small list of easily obtainable herbs and spices.  This recipe will give you about three packets worth of seasoning, it could obviously be doubled (or tripled or quadrupled) and kept for eternity. **WARNING** there is a little spice, so back off on the cayenne if you can’t handle the heat.  Finally, you may be wondering about the cornstarch because it does seem like a weird ingredient for taco seasoning but it really helps the mix stick to the meat.

About three tablespoons of seasoning per one pound of meat (chicken, beef, pork, fish, tofu) works well.

All right…now that this silly frugal post is over, who’s up for some lobster with caviar, foie gras, and black truffles???

Ingredients:

2 tablespoons chili powder
1 tablespoon corn starch
1 tablespoon ground cumin
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried Mexican oregano
¼ teaspoon cayenne

Directions:

1. Mix all of the ingredients

peach cobbler

All I need is someone like you

My dearest darling

Please, love me too

Within my heart I pray your answer’s yes

I’ll make your life full of happiness

“My Dearest Darling” by Etta James

Peaches remind me of my dad in two unique ways…

First, I remember that as a kid, my dad would sit on the front porch on warm summer evenings with anyone who would keep him company (I think it was usually my sister) and eat a juicy peach. I vaguely remember eating peaches with him and then throwing the pits in the woods that were across the street from our house.

Second, my dad has become healthier at this point in his life and enjoys the same peach-inspired lunch every day.

Here’s the recipe foodies: in a cereal bowl, place one large scoop of cottage cheese, top with canned peaches and almonds.  He loves it, I have not tried it so I can’t say it would be gross, but I want to think it is gross.

This cobbler is a wonderful compliment to your July peach crop.  It would also be great with a large scoop of ice cream, which my dad would approve of (he was known in his less health-crazed days to eat Dairy Queen Dilly Bars by the bagful).

This recipe is another hit from the Betty Crocker Cookbook, every amateur baker should have a copy of that book…

Ingredients:

½ cup sugar plus 1 tablespoon plus 2 tablespoons of sugar
1 tablespoon cornstarch
¼ teaspoon cinnamon
4 cups sliced fresh peaches (about 6 medium peaches)
1 teaspoon lemon juice
1 cup flour
1 tablespoon sugar
1 ½ teaspoons baking powder
½ teaspoon salt
3 tablespoons butter
½ cup milk

Directions:

1.    Preheat oven to 400° F
2.    In a medium saucepan over medium-high heat, mix ½ cup sugar, cornstarch, and cinnamon
3.    Stir in peaches and lemon juice, constantly stir and cook for 5 minutes until the mixture thickens and boils
4.    Pour into ungreased 2 quart casserole, keep peach mixture hot in the oven
5.    In a medium bowl, combine flour, 1 tablespoon sugar, baking powder, and salt
6.    Cut in butter until the mixture looks like fine crumbs
7.    Stir in milk
8.    Drop 6 biscuits on top of the peach mixture, sprinkle biscuits with 2 tablespoons of sugar
9.    Bake about 25 minutes or until biscuits are golden brown
10.    Serve with vanilla ice cream

at the farmers market: peaches

They’ll steal your heart with a Southern smile

Well they talk a little funny, but they look so fine

The older they get, I swear its like good wine

I think they’re cute, think they’re cute as they can be

Talkin’ about a funny talkin’, honk-tonking Georgia Peach

“Georgia Peaches” by Lynyrd Skynyrd

Some of my favorite blogs do peaches:

Alpha Cook: peach smoothie

Beetses: wine that tastes like peaches

Caveat Bibulum: white sangria with peaches

Single Guy: pork and peaches stir fry (A video demonstration!)

The Foodhoe: some beautiful peaches in her CSA

india pale ale braised beef short rib sandwich with gorgonzola cheese sauce

Parachute woman, land on me tonight

Parachute woman, land on me tonight

I’ll break big in New Orleans

And I’ll overspill in Caroline

“Parachute Woman” by The Rolling Stones

Although it pains me to be away from my wonderful wife, it sometimes can be a culinary advantage.  For those of you that know us well, we spend a lot of time together…I mean a lot of time.  This is what happens when you choose the same career path and work in the same school district. Anyways, whenever Elissa is away, it gives me the chance to make things that she does not usually enjoy, i.e. duck, lamb, and tonight’s specialty-beef short ribs.

I paired the ribs with a Gorgonzola cheese sauce, Elissa also happens to loath blue cheese. While this would have caused vomit-inducing gags for my wife, it would be bliss for anyone who likes braised beef and Gorgonzola (i.e. me).

Did I mention there is bacon in this recipe too???

Now I feel bad, I guess I will need to make it up to my beautiful bride by making her favorite, mac and cheese…

IPA Braised Short Ribs

Ingredients:

1 cup of carrots, diced
1 cup of celery, diced
1 medium onion, chopped
3 cloves of garlic, diced
5 sprigs of thyme
½ pound of bacon, chopped
3 pounds of beef short ribs
½ cup of all purpose flour
Salt and pepper
Olive Oil
1 cup of beef broth
3 tablespoons white wine vinegar
2 bottles of your favorite IPA

Directions:

1.    Preheat oven to 300° F
2.    In a large heavy pot, cook the bacon until crispy and brown, reserve
3.    Keep about two tablespoons of bacon fat (dump out the rest) add about two tablespoons of olive oil
4.    Heat oil on high heat, wait until hot
5.    Meanwhile, season short ribs with salt and pepper, dredge in flour making sure that all excess flour is removed
6.    Brown short ribs on all four sides, working in batches, about two minutes per side, reserve
7.    Add onion, celery, carrot, and garlic, cook until soft
8.    Add short ribs
9.    Add beer, white wine vinegar, thyme and enough beef broth
10.    Season with about 1 teaspoon of salt and pepper to taste, cover, place in oven for about three hours
11.    Remove pot from oven, remove ribs from pot, let cool slightly
12.    Pull out bones and discard any extra fat or connective tissue
13.    Chop meat with a large knife, place in a small bowl
14.    Mix in bacon, season with salt and pepper
15.    Serve on a ciabatta bun with Gorgonzola cheese sauce (see below)

Gorgonzola Cheese Sauce

Ingredients:

3 tablespoons unsalted butter
3 tablespoons flour
2 cups of milk
½ pound of Gorgonzola cheese, crumbled
Pinch of cayenne

Directions:

1.    Melt butter in a medium sauce pan over medium heat, add flour and cook for about one minute
2.    Add milk and wait for the mixture to thicken, when it does thicken, add the cheese
3.    Once the sauce has thickened add cayenne and serve

sopa de ajo with pa amb tomàquet sandwich

Dipped in the ink of the fight

Written clean through the night

Mark my words upon the front page

To set my world straight

“Letter to Bowie Knife” by Calexico

A new tapas place opened up blocks away from our house that makes some really great Spanish food. Recently, we went with a bunch of friends and started our meal out with some garlic soup. The hearty, garlicky soup’s broth tasted like it was made straight from a slab of bacon.  We asked the waiter and he assured us there was no bacon in the dish, it was the Spanish smoked paprika (pimenton) that gave the soup the rich, smoky flavor.  After doing some research, I found many recipes for this soup (sopa de ajo).  I decided that only bacon could make this soup even better, I think I was right.

The other thing that was really awesome was a really simple appetizer.  The dish (pa amb tomàquet) involved grilling bread until near burnt and then smearing extremely ripe tomatoes on the warm bread.  This is finished off with some really great olive oil.  I made a sandwich inspired by this appetizer that I thought would go well with the garlic soup.

Sopa de Ajo

Serves four

Ingredients:

3 tablespoons olive oil
2 slices bacon, diced
8 cloves garlic, thinly sliced
2 teaspoons pimenton (Spanish smoked paprika)
1/4 teaspoon cumin
6 cups chicken broth
½ of a baguette cut into ½ inch slices and toasted (about ten slices)
4 egg whites

Directions:

1.    Heat oil in a large pot over medium heat, add bacon
2.    Cook the bacon until all of the fat has been rendered, then lower the heat to low
3.    Once the heat has sufficiently lowered, add the garlic, sauté until soft but not brown, about three minutes
4.    Add the chicken broth, pimenton, and cumin, bring to a boil
5.    Reduce the heat to a simmer, add the bread, simmer bread for five minutes, stir occassionally making sure bread breaks down into smaller pieces
6.    Add egg whites stirring the soup to make sure they don’t clump up, cook for about three minutes
7.    Season with salt and serve

Pa Amb Tomàquet Sandwich

Makes two sandwiches

Ingredients:

½ of a baguette sliced lengthwise
2 ripe tomatoes, cut crosswise
1/4  pound Manchego cheese, cut into slices
6 slices of Serrano Ham
Good olive oil

Directions:

1.    Preheat broiler
2.    Grill the bread until deep brown, almost black
3.    Squeeze and rub the tomato on top of grilled bread, trying to use all of the tomato except the skin
4.    Drizzle with a healthy amount of olive oil
5.    Place cheese slices on one half of the bread and ham on the other half
6.    Place under the broiler until the cheese has just melted
7.    Assemble the sandwich, cut in half (or just leave as one big sandwich) and serve with garlic soup

i’ve done it again: ribs

And I say your uncle was a crooked French Canadian

And he was gut-shot running gin

And how his guts were all suspended in his fingers and how he held ‘em

How he held ‘em held, ‘em in

And the water rolls down the drain

The water rolls down the drain

O, what a lonely thing in a lonely drain

July, July, July it never seemed so strange

“July, July” by The Decemberists

Happy July 4th everyone.  Today is a wonderful day for eating a little too much, drinking a little too much, and shooting off bottle rockets.  I am going to enjoy my day by doing those aforementioned activities, so this post will be pretty short.  I made ribs again and they were delicious.  The recipe was similar to this one with some minor changes.  On this attempt, I did not use any mustard, just straight up rub on rib.  Also, I smoked these babies with apple wood giving the ribs a lighter smoke flavor.