Swimming Pools, Officers Clubs and Barber Shoppes Oh My! Lessons about Life and Food as Learned by a Military Brat

When I was in first grade we were stationed in Jacksonville, Florida. My Daddy was stationed at JAX Naval Air Station and we lived just down the road in a little neighborhood in a part of town called Orange Park. We were living in a house on a street that to this day I love the name of, Wonder Lane.

It was the perfect street name for a perfect time. When life was new and I was so young and the world was yet unknown and unexplored. Whether that exploration took the form of Winnie the Pooh books, playing outside in the backyard or neighborhood, helping my Mama in the kitchen or just watching the shadows on the ceiling of one's bedroom late at night. After you went to bed and the drone of music on the phonograph or your Parents talking filled the quiet corners of the house.

No adult problems yet to be had, no raging teenage angst or hormones. It was the time of life when being a kid is really all there is. And everything is new and different all the time because nothing has ever been seen before. A time when expectations are almost akin to imagination. Fresh new vibrant and alive was the world and all it's possibilities. This was life as a first grader in the house on Wonder Lane.
It was the first place I have truly concrete memories.

Now I can remember our first house in Charleston  where my brother was born but only colors and shapes and a few fun times spent with my brother in the backyard playing in costumes made out of sheets and tin foil. We were knights and kings, gladiators and spacemen. Well I was my brother mostly just followed me around being so little. We had a great time.

But I don't really remember it as well as I wish I could. I recall my Daddy being gone on the carriers and sending us postcards as to where he was. Mama put up a big map of the world and we would mark "where Daddy was". I remember a certain Christmas tree that was short and had to be put up on top of a harvest table in the dinning room which was disappointing somehow.

I can recall my parents going out and entertaining in Charleston. My Mama all done up in a floor length chiffon green gown, hair piled up on her head like the hairdos from the 1960's. Looking like Julianne  Moore in that Tom Ford movie. She was so beautiful. My Daddy dressed up in his blue dress uniform looking dapper. Off to some event or ball. I can recall house parties were I was put to bed early but would peek out to the festivities. Punch Bowls filled with Artillery Punch ( a deadly mixture I hear ) and sideboards groaning with platters of food. Maybe fondue pots and chafing dishes filled with Mom's Norwegian meatballs or cocktail franks.

But I can remember Jacksonville with clarity. It was the first place I recognized that we were a military family and also realized what that meant. We lived on and amongst bases and military neighborhoods for my entire childhood. Places surrounded by barbed wire fences and gated entrances where my Mother even got a salute from the MP. guards as an Officer's wife. Driving past planes and missiles and wharfs filled with a collection of various Naval vessels the world seemed very grand and powerful indeed. And our place in it purposeful and understandable.  Daddy was in the navy protecting our country. And we were a family bound to each other like a small nomadic tribe, carrying our memories and possessions with us from billet to billet. Moving from place to place the strange familiarity of the bases brought a sort of calm to otherwise total upheaval. To this day whenever I go onto a Military base I have a quiet sense of peace and melancholy and nostalgia for what went before. Or maybe it's just a longing for that simple and satisfying time of life so long gone by. Either way it's a good feeling cause it's all part of me and who I am and the fabric of my experience here on the planet.

Now a few years later with my Daddy being stationed in Hawaii, as a very small boy I had the opportunity to climb trees and scrape knees in the beautiful setting of those magical islands. Even living in military housing on a base was cool as a kid ( although not so much for my folks). But even my Parents admitted, to this day my Mama claims, that the overall experience we had as a family in Hawaii was a blessing that shaped so much of what was to come for us.

Now there were many experiences I associate with growing up on a base in Hawaii. But three which linger with me strongly to this day center arround a particular base called Makalapa. It was a base up the mountain from our housing and near where my Daddy was stationed at Camp Smith. It was a housing billet for single officers and was a large square wooden structure maybe 5 stories tall that housed all the things that these officer's could need. It had an exchange, a small commissary, an Officer's Mess, a rec. hall and a barber shop.

One of the things most memorable things about being a small boy and which to this day I have an almost visural memory of is going to a barber shop to get my hair cut. I can remember one of my parents taking my brother and me to get our haircut at the Makalapa Officers Club. I think for most men getting a haircut has a primordial memory of some fellow with beefy hands smelling of talc and barbicide. This fellow would then pull onto you a waxy plastic apron and using clippers and shears  shear one's young locks with manly vigor and precision. Sometimes scary and always intimidating the barber was definitely an iconic figure in the pantheon of my boyhood.

At the Officer's Club barber shop there was no mistaking this was a place for men. It was a rite of passage for young one's and a duty for the adults. It was a refuge from the world of women and a bastion of community and manly conversation. Sports, tours of duty, ladies fair and the manly version of gossip ( aka bitching) were the bill of fare besides hot towel facials, shaving and haircuts. It was the first place I became aware of a ritual that would continue most of my life. And to this day I think about the bright lights and wooden walls of that barber shop with it's framed prints of naval ships and commanding officers. Every barbershop for me is Makalapa.

Then there was the swimming pool at Makalapa. It was also a place that was the scene of a world of first's for me. It was there that when asked who could swim by the swim teacher, I raised my hand and plunged into the deep end only needing to be rescued by the instructor. Oh where is that shameless abandon now when taking on life! I did learn to swim and to dive there and that started a love for water recreation that is with me to this day.

But my favorite place on the base was without a doubt the Officer's Mess. It was the scene of many a family dinner for special family nights, visiting relatives from mainland and special command occasions. It was a grand naval dining room decked out with pictures of warships and flags. Brass lighting fixtures and white linen tables set with shining glassware and plates embossed with the Makalapa crest. Manned by an army of filipino naval stewards in starched white waiter coats, the maitre de in dark blue it was the grandest of dining for young boys like myself and my brother.

It was the first time I ever knew there was a steak called a filet mignon. Grilled to meaty perfection and served wrapped in bacon it was a delicious discovery, and a memorable one. The potatoes were stuffed and twice baked and even the asparagus made you want to stand up and salute. It was in a word, fancy. You see it set my boyhood imagination on fire that magical base Makalappa.

I have on occasion to this day wanted to capture my boyish awe at the first encounters with this and other like places like this of my youth. But try as I may they allude me. I have sought out haircuts in the best salons that did not give me the thrill of those early barbershop days. I have been in amazing places with amazing pools that somehow do not revive my memory of my first almost drowning. I have in steak house after steak house, even some of the best in the country, hoped for that meal. I have never quite reached the threshold of that succulent memory.

The Officer's Mess  the pool and the barber shop were perhaps never the things I remember them being. But it like my memory of soft hot breezes and the palms around the swimming pool or the smell of the barber's talc on my neck, they are things that I will never forget. And in glimpses of living my life today I occasionally capture, if only in a flash of memory when I climb into that barber chair, the boy I was and the beauty that time held for me. Not that it was all such a bed of roses ( again my parents concur). But it was a time that I can never forget and a time that made me part of who I am. For that I am grateful, as well as all the other nonsense that went into growing up in the Navy as a kid.

Hippy Dippy California Burning Man Kale Salad with "Goddess" Dressing

So several years ago I met a group of people through my friend Stuart who attend something called the Burning Man Festival. Now for those of you, like myself, who do not know anything about Burning Man it can be summed up in one word, sandy. Well, you will see why.

According to Wikipedia:

Burning Man is a week-long annual event held in the Black Rock Desert in northern Nevada, in the United States. The event begins on the last Monday in August, and ends on the first Monday in September, which coincides with the American Labor Day holiday. The 2012 Burning Man Festival took place between August 27 and September 3. It takes its name from the ritual burning of a large wooden effigy on Saturday evening. The event is described as an experiment in community, art, and radical self-expression. Burning Man is organized by Black Rock City LLC.  In 2010, 51,515 people attended Burning Man. 2011 attendance was capped at 50,000 participants and the event sold out on July 24.  In April 2011, Larry Harvey announced that the organization had begun the process of transitioning management of the festival over to a new non-profit organization called the "Burning Man Project".

So what this excerpt doesn't tell you is that it's a massive community effort on the part of the people there to leave no visible footprint. That means what came in goes out. And with 50,000 people in attendance that's no small feat. It's really interesting.

Of course ultimately it's all about experience at burning man. Partying, drinking. drugs. music and art all collide in a sort of hippy spirited free living environment where social norms are challenged as free thinking takes it's summer holiday.

The event is divided into groupings called camps. Each camp has a theme and a proposed purpose. Some self involved and other open and public. There are whole camps which are focused on music, dance, and even food. One of the most interesting was one I heard about that offered showers. And then there's one that just makes bacon all day and night. Hello Bacon! I would have been there all the time. I know my burner friends are cringing.

So what does this have to do with Kale Salad. Well let me tell you. Nothing really except as a segue into talking a little about the Hippy movement of the 1960's.

Years ago when California became a hotbed of the so called Hippy Movement, it also became the home for the first serious vegetarian food movement in this country. Why, well because one of the outgrowths of this culture was an awareness of nature and naturalism as it applies to life, including what and how one eats. This led to the growth of the vegan raw and vegetarian food culture in the west and this went on to inspire California chefs in their first looks at a farm to table cooking mentality. Isn't connectivity an interesting thing.

One of the hallmarks of the early California raw, vegan, and vegetarian food trends was a heightened awareness of produce and sourcing fresh foods. Another was also the further development of the salad as a meal concept.

Of course California had led the way in pretty inventing the "Salad Meal" with the introduction of such dishes as the Cobb Salad ( introduced in LA. at the very famous Brown Derby restaurant) or the Crab Louis Salad ( which was introduced much earlier in San Francisco). Or the Caesar Salad which came out of prohibition era Tijauna Mexico, where wealthy Californians would go to escape the liquor laws.

Further in the 1950's and 60's Sunset magazine introduced the US readers to a variety of Salad meals like these. Some of which, like the Taco Salad, are so common today one would never think that it was not a known quantity everywhere in the US. all the time.

Another hallmark of the Hippy driven vegetarian food movement was a moving away from animal fat based sauces and dressings. As a result there are interesting and delicious ingredients that when used together make for very nice results. As with everything this movement moved into main stream culture in California and helped to shape California cuisine.

One such dressing that has become as famous over time as ranch dressing, especially on the west coast is something called "Goddess" dressing. The name comes from another dressing very popular in the 1960's  "Green Goddess" which is rich in dairy and not vegan. So goddess dressing was the vegan version of this using tahini (sesame paste)  as the base and incorporating other flavors to make a rich creamy satisfying dressing without the dairy.

As I continue to experiment with Kale Salads I have made my own version of this dressing. It's so good you can put it on anything. Annie's all natural products and Trader Joe's make a version of this that is really good but making it at home makes it a little better I think.

And I put together a Kale salad recipe that I think is as good as any Californian Vegan Hippy Dippy Chef would make. Maybe even a little better....but that's for you to decide. Enjoy Ya'll.

California Style Kale Salad with "Goddess" Dressing

1 bag of kale stems removed or 1 bunch kale stems removed both options cut into small pieces or ribbons
2 small carrots shredded
4 radishes sliced thinly
2 tablespoon sesame seeds white/black mixed
10 oz baby bella mushrooms quartered and lightly sauteed and cooled and drained
1/2 medium red onion finely diced
1 bunch mint leaves finely chopped
1 bunch parsley finally chopped
2 green onions diced on a bias
1/4 cup crushed parmesan croutons or toasts ( optional leave out if you want this salad gluten free)

Mix all ingredients except sesame seeds and green onion pieces in a big salad bowl and toss generously with "goddess" dressing, garnish the top with the sesame seeds and the green onions.

"Goddess Dressing"

2 tablespoons toasted sesame oil
1/4 cup olive oil
1/2 cup plus 2 tablespoons Tahini paste (plain)
3 tablespoons cider vinegar
5 whole green onions chopped
1/4 cup lemon juice
3 tablespoons dark soy sauce (if you have it)
3 garlic cloves
2 tablespoons dried parsley leaves
1/2 teaspoon salt
1/4 teaspoon pepper
  water as needed to thin out if desired

Place everything in a food processor and blend till smooth
Will keep covered for up to two weeks in the fridge

BBQ Chicken with Spicy Yogurt Sauce and Blistered Tomato Cous Cous

Every year I go on vacation to Provincetown on the cape in Massachusetts. Now the first thing one thinks about when one thinks about Cape Cod is  probably of course seafood. Well that may well be the predominant flavor profile of the Cape but when it comes to vacationing there or anywhere grilling out is always popular.

American's grill everything these days and so do I. I love the way the grill just flavors up everything from steaks to corn to scallops and eggplant. In fact I think things just plain taste better when they are cooked outside on the grill. And if the current issue of Food and Wine magazine is correct it is chicken, not steak actually is the biggest thing on American's grill favorites list right now.

Growing up partly in Hawaii I have spoken about the Kamato grill before on this blog. Nowadays, marketed as the Big Green Egg, the Kamato is a Japanese style grill that is made of clay and has the perfect shape to not only BBQ and grill things but smoke them as well. It delivered a flavor that is hard to beat and to this day I miss having a grill like that. It was in Hawaii that my Father taught my brother and myself to grill. This tutelage  included how to prep the food as well as how to prep the grill and then how to cook the food, all using the Kamato. It was one of those wonderful father and son moments that are somehow too rare in our lives and the whole "Man, Fire, Food thing seemed to come alive for me.

Now my Dad made many things out there on the Lanai in that Kamato ( yes, I just used the word Lanai)  and I thought that I would share one of the dishes that I have come to love as a result of those grilling lessons long long ago.

Now to say that this recipe came about because of some sense memory about grilling with my Dad years ago would be a stretch. It actually came about in an attempt to cook something for my vacation housemates that would be slightly more on the healthy and interesting side. And again to be truthful this recipe is really about the sauce and not the BBQ'ed chicken. But that's because Life is better with Bacon and Sauce. By the way, that is the working title of the cook book I am working on presently. I will keep you all abreast of any developments there.

So back to the recipe, like all great chicken dishes it starts with the prep of the chicken, this is very simple. Chicken thighs are marinated for about an hour in olive oil, lemon juice, garlic powder and dried thyme. Then grilled till just done. Served over couscous that is generously buttered and into which is mixed chopped chives and cherry tomatoes that have been baked in the oven till they pop and the skins blister and dry out a little. This is then smothered in a yogurt sauce that has indian style spices and garlic. Delicious. I will say that it's not complicated but very good. Enjoy Ya'll.

BBQ Chicken with Spicy Yogurt Sauce and Blistered Tomato Cous Cous

For the Cous Cous

Place 1 pint of grape or cherry tomatoes on a baking sheet and toss lightly with olive oil and salt
Pre heat oven to 350 degrees.
Place tomatoes in the oven for about 20 to 30 mins checking occasionally to see if they have split open and are roasting but not drying out or burning.
Remove from oven and hold on the side
Take 1 package 8 to 10 oz Israeli Cous Cous prepared according to the package directions
When finished cooked and still hot stir in 3 tablespoons of RT butter and 1/2 cup chopped chives
Gently stir in the tomatoes and season with salt and pepper to taste

For the Chicken

Place 6 chicken thighs i a shallow bowl season with salt and pepper and dried thyme and pour over 1/4 cup lemon juice and 1/2 cup olive oil let sit for 30 mins up to 4 hours in the fridge.

Remove chicken from the marinade and place on a plate
Over a medium grill
Grill chicken till done and golden brown with a little crusty edge ( make sure it's cooked through)

Place on a clean plate and hold warm till serving.

For the Sauce

1 and 1/2 cup greek yogurt plain
1/4 cup lemon juice
3 tablespoons olive oil
2 teaspoon sugar or honey
2 teaspoons garlic powder
2 teaspoons curry powder
2 teaspoon tumeric
1 teaspoon hot sauce ( Siracha)
Handful chopped chives
salt and pepper to taste
Taste if too bitter for your liking add more sugar and a touch more oil
Mix well and hold

To serve place the cous cous on a serving platter, top with the chicken and then pour  some of the sauce over the chicken serve the rest on the side. Garnish with fresh chopped parsley and serve!
Enjoy Ya'll.

Southern Crab, Avocado and Basil Green Goddess Rice Salad, Summer just got better.

OK I know I know stop posting about rice Forrest! First it's that risotto dish that from the hits is not doing well in the readership polls....sorry? But now a rice salad, I mean come on this is 2013 we don't eat rice salad in the hallowed halls of foodie America anymore or the carb conscious society we live in. Well then hold on my foodie friends cause I have a whole new twist on bringing back a little life to an overlooked starch. And carbs aren't bad they just need to be eaten in moderation.

Now when I was growing up in the USA we as a country ate a lot of white rice. Probably still do. But in my house it did not make major appearances on the dinner table unless we were having Chinese food or a specific dish that screamed for it. The reason was my father had eaten so much rice growing up he never wanted to eat it that often. So other starches graced our dinner table and rice was a reserved treat.

However, generally in the South rice is something that regionally is either very widely eaten or not really eaten at all. Coastal areas in the Carolinas and Virginia as well as the Gulf states and New Orleans in particular are bastions of rice culinary prowess. I mean Mondays are red beans and rice day in New Orleans and what Carolina seafood buffet would not be graced with some flavored or dirty rice. And of course tex-mex cuisine is full of red rice dishes.

But white rice as we eat it mostly in the USA is a buttered side dish best enjoyed with salt and pepper or smothered in some kind of gravy and served along with a protein. Chicken and rice comes to mind as does  Pork Chops and onions. ( Remember the Brady Bunch and Peter's "Pork chops....and Applesauce".  Well either way it's sort of a filling side with a rather bland flavor profile.

Another somewhat forgotten way of serving rice comes from the finest luncheon parties of the ladies of the American South. Yes in the 20's 30's and up through the 1970's rice salads were a major player on menus offered during ladies auxiliary meetings all over the South. In the low country of South Carolina rice salads featuring seafoods were very prevalent. Usually lightly flavored rice with a delicate flavor was mounded on a bed of tender lettuces and topped with a choice of seafoods or shellfish and finished off with something like canned or poached asparagus or fresh tomatoes and maybe a hard boiled egg.

Well I was entertaining a few ladies the other day and decided that I would take this idea and turn it around in a modern way. So to make my rice salad I thought about flavoring the rice more and adding the seafood ( I chose to use crab) directly into the mixture.

Now also in keeping with my love of green summery foods I thought I would try and flavor the rice with a herbal dressing. But I didn't stop there, I also added something I knew would add to the creaminess of the rice with out adding oil or mayonnaise, avocado! Yes avocado and rice actually go quite well together and it certainly goes with crab.

Then instead of serving it on a bed of lettuce I thought about turning it on it's head and topping it off with some greens, fancy tomatoes and a touch of goat cheese. All in all it turned out pretty darned good. And it looked like this.

Fancy huh? Well it's actually super easy and quick. It made for a delicious warm evening dinner and had everyone very happy. So give it a try and give your dinner time a little southern seafood magic. Enjoy ya'll.

Southern Crab and Avocado and Basil Green Goddess Rice Salad

1 1/2 cups jasmine rice
3 cups either water or seafood stock flavored with some garlic powder and salt
1 can of jumbo lump crab drained
2 med avocados
about 1 1/2 cup packed basil leaves
3 garlic cloves crushed
4 tablespoons lemon juice
snow peas cut both into small pieces and longwise in half
4 green onions sliced on the bias separate the whites and greens
1/4 cup good quality olive oil
1/4 cup of water
salt and pepper
small yellow or red tomatoes sliced in half
1 cup baby arugula
crumbled goat cheese such as Cherve
Note* ( you could add finely chopped red pepper as well that would bump up the color and goes well with the crab but I didn't have any)


Method

Rinse the rice a couple of times in a strainer under cold water to remove starch ( helps rice not stick)
Add the stock or water, the garlic powder and big pinch of salt and the rice to a pot
Bring to boil and let cook about 13 to 15 mins till done remove from heat and fluff with fork.
While the rice is cooking peel and chop the avocado and place it, the basil, the green onion whites, the garlic, lemon juice into a blender
Start to blend and slowly and add olive oil in a drizzle till it becomes rich and creamy and about the consistency of sour cream. If too thick thin using the water a little at a time until you get to where you want it to be. Taste and season with salt and pepper.
Add to the rice and combine. Stir in the greens of the green onion and the snow peas
Taste and season to taste
Stir in the crab gently
Check again for seasoning.

To serve use a mold and place in the center of the plate and carefully un-mold on the plate
Then top with the arugula, tomato pieces goat cheese crumbles season with maldon and drizzle a little olive and balsamic vinegar over the greens and around the plate as garnish.

Serve immediately. ( You could make the "timbals" ahead of time and using a spatula place them on the plate when ready to serve ), Enjoy Ya'll.

Summer Risotto with Shrimp, Asparagus, and Spinach and Summer Truffle

Now Risotto is one of my favorite things to make for a dinner party because it is so easy to prep, par cook, and then finish at the last minute before serving. It is a dish which conjours up rib sticking wintery foods for when the weather outside is cold and the body needs warming.

Risotto is far from a winter dish. It can be laden with earthy flavors like mushrooms and squash and meats and root vegetables.  It is however a delightful summery meal when paired with fresh seasonal ingredients like shellfish and fresh vegetables available from the farmers market during the summer months.

I chose to make this risotto in order to have something hearty to serve at a dinner party recently it was sort of a take on shrimp and rice salad which in Charleston is popular amongst my mother's set. Rice salads were an old school way of feeding a lot of people in the heat and could be served room temperature and be plated elegantly. I like a rice salad but today with air conditioning one can indulge in a little warm food in the Summertime heat.

Rice is a huge part of the low country's history. Rice was one of the first and the last crops which were farmed and traded. It was part of the famous triangle trade ( Molasses to Rum to Slaves, thank you "1776", the Musical ) however indigo and cotton and rice were in there too. And Charleston got very rich on it. The problem was that the agriculture in the low country was only possible due to cheap human labor ( aka. slavery). The topography was such that the very water which helped to grow the crops also made it almost impossible to use heavy machinery. So as soon as slavery ended the plantation owners were done in by the very land they had fought to protect. Tractors and such were impossible to use and rice farming and cotton farming in the low country all but disappeared.

Then in the 1980's a couple of guys got together and decided to try and retry planting a heritage rice in the soil of the Charleston low country. That rice known today as Carolina Gold rice is the heritage of the rice planters from bygone days. It is a nutty, rich and hearty rice with great flavor and texture and is now available for sale everywhere gourmet rice is sold. Sounds like an ad no? I should have done advertising!

So for my summer risotto I included many flavors I enjoy. Combined them all together and created a really nice summer dish that is both easy and elegant. I suppose you could eat this any time of year but Summer seemed to be the right time to make this. Give it a try. Enjoy Ya'll

Shrimp Risotto with Asparagus, Spinach and Summer Truffles

serves 4 to 6

Ingredients

1 1/4 cups Arborio Rice
butter
oilve oil
4 cups chicken stock
1 cup white wine
1 yellow onion diced
2 cloves garlic finely minced
1 pound shrimp deveined and tails removed cut into 3 pieces
1 bunch asparagus cut into small diced discs and cooked for 2 mins in microwave
2 cups packed baby spinach
1 cup parmesan cheese grated
1/4 cup milk
3 tablespoons butter
2 teaspoons salt
1 teaspoon pepper
white truffle oil
chopped parsley about 1/4 cup

Method

Heat 4 tablespoons oil and 1 tablespoon butter in a large pan
add onion and saute to 1 minute add garlic saute one minute more
add rice and cook until a little toasted about 4 mins
Add salt and pepper
Add wine and slowly cook until absorbed
Then add the broth one cup at a time slowly stirring until each cup is absorbed them adding the next
This will take about 20 to 25 minutes
When still slightly wet add the asparagus and then the spinach
Once Spinach is wilted add the shrimp
Stir in Shrimp and cook till they turn pale pink
Immediately add the milk, butter, cheese and truffle oil to taste ( I'd use about 2 to 3 tablespoons )
Check for seasoning add salt if needed
Stir in together and add the parsley just before serving
Enjoy

Kale Salad with Red Onion, Pan Roasted Mushrooms and Garlicky Parmesan Mustard Dressing

Kale, Collards, Swiss Chard, Rainbow Chard, Mustard Greens, these are all superfoods and things we should all have in our diets way more than we do normally. These leafy greens are full of goodness and all the things that do a body good. But eating them...well...actually enjoying eating them, well that's another story.

When I was a kid leafy greens made it onto my plate via two sources. The first was of course my southern background. Cooked greens, I mean VERY cooked greens, collards in particular but also spinach were readily prepared and available at suppertime. They were normally cooked down to a green mush and were flavored with ham, bacon or vinegar ( which explains my penchant to this day for salty greens ) and served warm on the dinner plate.

The other source was the industrialized food machine which grew larger while I was a kid making canned and frozen vegetables available every night for the home cook, without much thought or prep. I mean there is some truth to the adage "just open a can!" Greens were certainly one of those vegetables and my Mother and Grandmother did their share of serving us prepped foods for dinner. For one thing it was cheaper. Navy families in the 1970's didn't make a lot of money. And secondly fresh fresh produce was not always easy to come by.

And while growing up we ate a salad with every meal, I don't think the general home cooks ever thought of using such raw ingredients as Kale in a salad. That's a pretty new thing outside of vegan and vegetarian cookery and the foodie kitchens of the west coast. But the age of the super green is upon us and with it the introduction of Kale salad to the masses.

Kale is the truly the new superfood these days and why not. Loaded with fiber, vitamins and antioxidants it is a great food to have in one's diet. But let's face it, it's also tough, bitter and kinda tastes like dirt. Pardon me for thinking this way but salads are only great because of the things in them or on them that make them taste good. And lets face it, most of that taste comes from the dressing. So that's where I started with any salad let alone a Kale salad.

Now I have had a lot of Kale salads in the last two years. Here in New York it is all the rage. Everyone loves a Kale salad up here, says the New York Times, proclaiming it the salad dejour and offering articles on recipes and restaurants all celebrating this green as a salad component. I mean let's face it, every foodie, chef driven restaurant  in the city ( especially Brooklyn) has two things on the menu, Pork Belly in some form, and a Kale salad.

So about two years ago I became interested in Kale salad. Even my favorite chain restaurant Hillstone   ( aka. Houston's in some places) got into the act and put a Kale salad on their menu. So I started with other folks Kale salads when I wanted to make mine. I had seen several dining out and also at work ( I work for a caterer) and then came up with my first version. And I have to say it's rich and it's really good. It's all in the very different ingredient mix and dressing.

So when I posted my original Kale Salad recipe it was picked up on the net by two different people. One person Pinned it on their page which drew attention to it. And another blogger and life coach Dawn Greaney http://www.dawngreaney.com/2013/01/recipe-kale-cabbage-salad-with-roasted-peanut-vinaigrette/picked it up, actually tried it and then put it up on her blog for folks to see! That was kinda cool. I mean sometimes it does feel like I am writing all these things to an audience I never see or talk to or even know exists. So feedback like that is really awesome.

So I told Dawn at the time that I would be working up another kale salad recipe and this is it. This one unlike the other recipe bears no resemblance to the Houston's or Hillstone Kale salad. And while the other one is similar I cannot say it is actually the same recipe or even came from there. This recipe is similar to the first ( showing my love of parmesan cheese) but way, way, way more savory and meaty. I mean it is a mouthful of lovely flavors. It is sort of a caesar salad and sort of not. It's base is a caesar-like flavor profile but when mixed with the mushrooms and kale it is really not a caesar.

So since the dressing as I have said is the most important thing I started there in making this salad. Last time I used my love of peanuts and cheese to flavor the salad. And as dressings for Kale salads go I have noticed many chefs mine at work included had a based their dressing on some version of lemon vinaigrette. I wanted something more rounded and fatty. So I chose roasted garlic and Dijon as the answer.

I added mushrooms because I saw it on a Kale salad at work as a garnish. But then I thought of using them to replace any meat that one might add to a salad and give it real body. By adding them in quantity it really changes the salad.

Everything else is from my love of caesar salads as an entree salad. I mean in my mind caesar is hard to beat. It's rich and crunchy and cheesy and delish!

So here is my unoriginal original Kale salad with my touch. I hope someone actually makes this one too and gets back to me. Enjoy Ya'll!

Kale Salad with Pan Roasted Mushrooms, Red Onion and Garlicky Parmesan Mustard Dressing

Ingredients:

1 bag or small bunch of chopped Tuscan Kale stems removed then chopped into ribbons or small pieces
10 oz baby bella sliced mushrooms (sauted with very little oil in a hot pan till lightly browned but not over cooked)
1/2 a package Trader Joe's Parmesan Bread crisps crushed ( or any parmesan bread crisps crushed if you want to make this salad gluten free substitute slivered almonds for bread crumbs)
1/2 small red onion diced finely
1/2 cup grated or freshly shredded parmesan cheese ( reserve a few tablespoons for garnish)

1 cup ( or a little less) Garlicky Dressing ( recipe follows )

Directions:

Add all ingredients to a bowl and toss making sure that salad is dressed liberally
Wait 20 mins before serving
garnish with extra cheese
Enjoy

Garlicky Parmesan Mustard Dressing

4 Anchovies

3 heaping tablespoons Dijon Mustard

1/4 cup lemon juice ( I used the green bottle shame on me )

2 tablespoon Apple cider  vinegar

1 cup grated parmesan cheese from the refrigerator case ( it processes better)

1 small head or about 8 large cloves roasted garlic ( easy: Garlic cloves baked in oil in the oven in a small ramekin for about an hour at 300 till brown sweet and soft)

1 tablespoon ground pepper

1 to 1 and 1/2 cups of good olive oil

Method:

In a food processor add everything but the oil and pulse till combined

Then add oil little by little with the machine running till the dressing comes together and you get a thick yellow dressing you may not use all the oil. Done! Will keep in the fridge for up to 3 weeks.

Truly the Best and Easiest Mac n Cheese Recipe on the Planet. It's A Little Crazy!

                                                   
                                                    The Best and Easiest Baked Mac N Cheese


OK. As I have said before there is almost nothing I love more than a great Mac N Cheese. I mean I am a little obsessed. I admit it. And there are as many Mac N Cheese recipes out there as there are wannabe rock stars and movie stars in New York and Hollywood combined. I have been all over the country and I can tell you that there are a lot of recipes and good ones at that out there. But replicating that really good restaurant chef quality experience at home, that's the trick. It's a lot of work right?

Now everyone has their own version of Mac N Cheese which they remember, make or buy. I think everyone conjours up different visions of what Mac n Cheese looks like for them and how they envision the best Mac n Cheese. Regardless of your preference it all comes down four principles of Mac n Cheese I believe. Those four principles are creamy, crusty, tangy, cheesy. In probably conjours up an image like this...

I mean doesn't that look good? My viewpoint is I want Mac and I don't want to have to wait for it. But what to do if you don't have time and you don't want to use the "Box"?

My family was never a big Mac n Cheese family. I learned to love it from going to my relatives. My Aunt Lucille made what I thought was the best Mac n Cheese is the world. She would make it for big family gatherings at her house. It was a classic old school southern baked version with plenty of cheese a creamy sauce and lots of eggs. My Aunt Martha made one I believe and also my Aunt Doris. But my Mother and Grandmother were never big on it. When we had it I think it mostly came out of a box and was just a snack for lunch or something. In retrospect that was odd given they made a lot of noodle dishes but that was really never one of them.

However, I think my real love for Mac n Cheese began in college. The Dining hall at James Madison University or D-Hall as we referred to it put out some really incredible food. One of the dishes that made it's way often into the steam table on the buffet was a Mac N Cheese like none I had ever had. So creamy and yet so substantial I fell in love with it. And I indulged in it as often as they would have it on the menu board. Usually served on Fridays when they also served fried fish it was a staple of my roommate's and mine freshman year.

Since then moving back to Charleston, one would see Mac N Cheese everywhere. I mean it's the South, we consider it a vegetable! However, it was not until I moved to New York City that the dish became somewhat of a culinary show piece in the dining scene. Comfort food became a "thing" here in New York in the late 1990's. It was a genre of food that while plebeian in it's truest form, somehow captured the culinary imagination of New Yorkers. You know it created that  feeling of "Oh look I'm eating a little bit of the small town homey goodness and look, this country style simplicity has come to the big city and makes me feel better! Yay!".  In other words it was a fad. Well fads come and go but the restaurant Mac N Cheese NYC love affair has endured.

Now I love restaurant style Mac n Cheese. One of the hall marks of  a restaurant style Mac n Cheese is that it is almost always freshly made. No gloppy luke warm squares cut out of a chaffing dish and stood up like wall paper paste on your plate.

So as I have looked for a home version I have always thought it must be one that can be served right away and fresh. I mean if you are gong to serve Mac n Cheese make it the meal and serve it with a salad and be done. I mean...Yum!

The other thing about a home version I think is that it should be easy. So many have you make a white sauce. fold in cheese, boil pasta on and on and on.  Now I have a version on the blog for stove top Mac N Cheese. It uses one pot and is very easy. But it is not the Mac n Cheese of my dreams, all crusted with cheese hot from the oven browned and bubbling. It's awesome, but I wanted more.

So this is how I came up with this recipe. One day I was looking around for a recipe for zucchini casserole and came across my cousin's squash casserole recipe that used cottage cheese and milk and eggs to basically make a custard.

Then I remembered a recipe I had read in the New York Times that had talked about using Cottage Cheese as a binder in Mac N Cheese. In the article they also talked about not having to boil the pasta. Well that made sense given I know now that you don't have to boil Lasagna Noodles. They cook right in the sauce. So this became interesting.

 The one pot Mac n Cheese used milk to cook the pasta in and make it creamy. What if you did that in the oven. Well I tried it and it worked. I mean it really worked.

So here is the recipe based partly on the New York Times article and partly on my cousins squash casserole recipe and partly on my one pot Mac n Cheese recipe. It is so close to perfect I don't know what else to say. And it's easy!

So give it a try and enjoy, Ya'll

Forrest's Best Ever Easy Mac N Cheese

1 cup full fat Cottage Cheese
2 cups whole milk
6 oz of marscapone cheese
1 teaspoons Coleman's Dry Mustard Powder
1 teaspoons Garlic Powder
1/4 teaspoon salt
1/4 teaspoon pepper
pinch of nutmeg
pinch of cayenne pepper or Hungarian Hot Paprika
1 lb and 3 oz freshly grated Extra Sharp Cheddar cheese
1/2 cup grated parmesan
1/2 pound of Elbow Pasta noodles dry
2 tablespoons butter

Method:

In a blender mix the first 7 ingredients till smooth
In a large bowl mix 3/4 of the Cheddar cheese
along with the milk mixture add in the Parmesan cheese and dry noodles
mix well
Preheat oven to 375 degrees
Pour contents of mixing bowl into a medium ( 9x9) baking dish (or divide among several small crocks)
or medium iron skillet
Cover with foil and bake for 30 mins

Uncover, top with remaining cheese and dot with the butter and bake another thirty minutes till bubbling! 

Let sit for a few minutes and then enjoy Ya'll! 

Tricks of the Trade for Entertaining Groups: Oven "Smoked" BBQ Pork Butt for Easy Summer Entertaining

People are always asking me when I host a group of thirty people or so for a party in NYC, "how can you cook all this food?" or "It must have taken you hours to do all this!!" The truth is a well done dinner party for more than 4 takes some planning but is actually not all that hard when you keep several rules of thumb in mind.

The first rule for easy summer entertaining is keep it simple. Over the years I have cooked for a lot of groups. And I have to say that unless they are paying you to make lots of different foods, simple is better. Let me tell you why. First is the "This is overwhelming and driving me crazy rule". That is the more you have to make to make  the crazier you will make yourself. No better lesson than the one I learned from Stuart and Mine's first underground dinner for On the Plate. Indeed, we planned a 5 course meal, cooked too much food even with all of our collective chefing experience drove ourselves nuts. All because we perceived that value was based on volume and not on quality. In show business you learn always leave them wanting more. In cooking while you want to satisfy, you don't want people overwhelmed. So fix a meal just like you would for 4 people but amp up the volume. A protein and 2 sides. Maybe bread and that's it.

The second rule actually drives the first. It is the "No one is going to appreciate all the crazy it took you to make the dinner cause they are only here to eat and have fun... but mostly have fun!" How many times does someone throw a dinner party and get stressed out over the food prep and presentation and serving. Just relax. The rule of a good party is gathering good people providing good food and or drinks and letting them ENJOY themselves and your company. People want to eat but mostly they want to relax and have a good time. And most importantly if you are stressed you are not going to have a good time. And remember at the end of the day...it's all about you having a good time too.

The "Why" is the third rule "People like to eat but, they especially like to eat good food done well and not necessarily the Smorgasbord of the Universe that they never expected you to cook." I remember a party I threw years ago when I made so many different items. It was not expected and it was not appreciated. Well, that's not totally true. It was appreciated but not as much as I thought it should have been given the effort I put into it! But that was the problem. I did not follow rules one and two and then got into trouble. And then got upset. Really all my fault!
Delicious is where it is at. Pick three things and prepare them in appropriate volume. Make sure they are delicious and your job is done. Room temperature foods or foods that are easily prepared in advance and are put out warm to be shared are your friends, and they help you to follow rule numbers one and two.

The last rule is "Make a list". Being organized is the other factor that can make entertaining easier. No one knew this better than my Mother. She is the most list savvy person I know. Even her lists have lists. But boy is she on top of her life! Always has been. This was never more true than when she entertained. Years ago my father's job required that they throw parties. I can remember helping. Now these were not summer casual BBQ's but full on 1970's style house work parties. You know shrimp cocktail to Steak Diane with all the trimmings all done on a buffet table and served up with a full bar. My brother an I would help my Grandmother and Mother all day and sometime days before shopping, prepping, peeling, cleaning, and organizing. It was fun but the most fun was getting to stay up for the parties! But it all started with those lists of to do's and they made everything easier.

So following these simple rules you can tackle the most difficult group entertaining tasks. Remember for outdoor entertaining keep it simple and fresh, keep it less but delicious and make a list to organize and to do ahead everything you can so you can enjoy the party too. Oh and have fun, lets not forget that! Because isn't that why we entertain to start with!

So here's an easy recipe for a crowd. It's done in the oven, it's done before the party starts, it's casual and easy for people to help themselves. It is as all American as can be and will make people think you worked really hard. But it's as easy and 1,2,3. SO Enjoy Ya'll.

Oven "Smoked" Pork Butt BBQ with Sesame Seed Buns, Pickles and BBQ Sauce
serves 30

Take 16 pounds of  pork shoulder bone in

Mix together
1 1/2 cups yellow mustard
1/4 cup garlic powder
3 teaspoons liquid smoke
1/4 cup salt
1/4/ cup pepper
1/4 cup water

Slather all over the pork shoulder and place in the fridge for at least three hours to overnight

Preset oven to 220 degrees

Place shoulder in roasting pan fat pad side up and cover with tin foil

Roast overnight for 12 hours ( easy while you sleep cooking start at 8pm done by 8am with your coffee)

Remove from the oven and cool, reserve drippings

Remove the fat pad. Shred pork and remove bones, skim fat off the drippings and use about 2 cups to moisten the pork

Mix well with the drippings and place in a oven proof pot with a lid

Before serving mix in 1 cup BBQ sauce of choice ( can be store bought) and heat in the oven till warmed through at 300 about 1/2 hour or so.

Serve with more sauce, sliced dill pickles and sesame seed buns.

Boy aren't you impressive!

Enjoy the compliments.

The World Was My Oyster But Then I Used The Wrong Fork! A Decadent Duo: Oven Fried Oysters with Beef Tartar and Toast Soldiers

Oscar Wilde once said " The world was my oyster, but then I used the wrong fork!" Oh that Oscar!

Anyway, being home in South Carolina over the holidays and having had oyster stew again at Christmas I have to say my love for all things oyster was again rekindled. On my way back down to Charleston I stopped in at the Grand Central Station Oyster Bar, you know the one with all the surly waiters? Anyway, I decided upon my friend Fred Tessler, of the Denver Tessler's, advice that I should try and have an oyster pan roast for lunch on my way out of town. Well, I have to say...that was disappointing! Totally tasteless pot of creamy "something" with a few sadly shriveled oysters in it! In a word, Yuk!

However, I know that the idea of an oyster "pan roast" actually sounds kind of amazing. I mean it sort of conjures up visions of garlic and herbs and lots of butter. But I am not sure milky tasteless broth should be a part of it. But that's my opinion and who the hell am I. But given that things can be roasted in a pan and that oysters could be one of those things what would that look like? Well I think it should mirror that great classic Charlestonian Creamed Oysters. But let's talk about what other preparations might give you that decadent oyster goodness with out the complement of cream.

OK. Well the first thing you have to remember is that Oysters love rich surroundings much like themselves. I mean why do you think they have that shell around them to begin with? It' to protect them from the less succulent things in the world of course! So what if it were oysters roasted slightly breaded in a pan and then topped with some sort of amazing sauce? Or better yet fried with a amazing side!! What's more low country than that!

Now when I was living in Charleston one of my favorite things to eat were the fried oysters at a place called Vickery's. Vickery's was a restaurant downtown which had a sister restaurant in Atlanta. When the fellas that owed Vickery's in Atlanta decided that they wanted to live near the beach they just found a spot and opened up a branch of their business in Charleston. The spot they found was an old Goodyear tire store and the reconstruction architecture and subsequent design for the place won awards all over the southeast. The place was open and airy with lots of floor to ceiling window doors that opened onto a patio. Hard wood floors, comfy booths and a big rectangular bar and bar area with more booths finished the look and the main dining room  boasted a wall washed over with paint and yet through the paint you could see see the large Goodyear Tire logo which had been on the wall when the building was a tire shop. The food was casual yet different for Charleston at the time. We are talking the 90's. Charleston's food movement was just taking off and the variety that exists today was not present then.

One of my favorite things was the artichoke dip which I have mentioned on my blog. I also loved the fried oyster caesar salad with chopped tomatoes and onions. Vickery's was a local late night hang out and was an open and welcoming place. Amongst the late night crowd many of the city's food and beverage folks would come to unwind after work. You know a place is good when it's the F&B crowds destination.

So as you all know I love rich tasty foods. So when talking about pairing oysters with something I immediately went to that place of "oh a nice bitter greens salad with a sharp dressing would be nice". But then thought ,"wait no you want a dipping sauce that's nice a creamy and cool and sharp with that. So in lieu of putting them with a salad per say or in a cream sauce like the folks with the pan roast did, what if they were paired with another rich food that could complement and yet stand up to their overall decadent nature. In general if you were to fry something its best if you have a picante element or a tangy sauce like tartar or remoulade to complement it. However, it's interesting to note that both those sauces have a rich element to them as well.

It was then when I thought about beef tartare as a complement. I mean it's rich, it's got vinegar and mustard and tang, it's decadent, it's perfect! My love for the tartare of the beef began at another now gone by the wayside Charleston restaurant Marianne's! Known for their late night menu this gem of a place featured old school decor styled with oil paintings and guided mirrors. High ceilings and soft lighting and candle glow played with your eyes and the song stylings of a woman playing the piano and singing and eclelctic mix of Patsy Klein and Gershwin songs made it all somehow perfect. The menu was Franco based but with definite Americano touches. The late night menu featured egg dishes and steak frites as well as a beef tartare I loved.

So that is where the beef tartare with fried oysters came from. My love of decadent duos! So without further adieu I give you my home recipe for this. Mind you beef tartare is served raw so you must take extra care in preparing it. You should ask your butcher to pick the meat for you. Just let them know what you are using it for. And make sure everything is clean and sanitized. I have never had a problem making this at home. Oh and you will notice that this recipe does not include any frying, that's because it's really messy in a small apartment, so I "fry" mine in the oven. Don't worry, they are still really good! Enjoy Ya'll.

The Classic Beef Tartare

3 medium oil-packed anchovy fillets (optional, adjust salt if added), rinsed and mince
2 teaspoons brined capers, drained and slightly chopped
3 teaspoons really sharp Dijon mustard
2 large coddled egg yolks ( boil eggs for exactly 1 min then cool)
10 ounces USDA prime beef tenderloin, cut into small dice, covered, and refrigerated
2 tablespoons finely chopped red onion or shallots
2 tablespoons finely chopped flat parsley leaves
3 teaspoons really good olive oil
1 teaspoon good quality mayonaise ( I like Dukes)
3 dashes hot sauce of choice
4 dashes Worcestershire sauce
3/4 teaspoon crushed chile flakes

Combine the anchovies, capers, and mustard in a metal bowl. Using a fork mash ingredients until evenly combined; mix in egg yolks.

Use a wooden spoon and mix remaining ingredients into mustard mixture until thoroughly combined. Season well with salt and freshly ground black pepper.

The Best Oven Fried Oysters 
( based on a award winning recipe my roommate from Michigan gave me)

3/4 cup all-purpose flour

1/8 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon cayenne pepper

2 eggs

1 cup panko bread crumbs

2/3 cup grated Romano cheese

1/4 cup minced fresh parsley

1/2 teaspoon garlic salt

1 pint shucked oysters or 2 cans (8 ounceseach) whole oysters, drained

3 to 4 Tablespoons cooking oil

In a bowl, combine the flour, salt and pepper and cayenne pepper. 

In another  bowl, whisk eggs. 

In a third bowl, combine the bread crumbs, cheese, parsley and garlic salt

Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture. Place on a greased  baking sheet

drizzle with oil.

Bake at 400° for 15 minutes or until golden brown.


To serve mound the tartare on 4 to six plates depending on how large a portion you want.

Nestle in the oysters on one side and top with a "salad" of lightly dressed parsley and pickled red onion

(You can pickle red onion easily by slicing thin ringlets and soaking them in a little vinegar and hot water solution for about a half hour.)

Serve toasts soldiers ( long squared off toast points) on the side

Enjoy ya'll! 



 






  

Blueberry Cobbler, a Memorial Day Weekend Food and Why I Remember that It's not just Summer We are Celebrating.

My parents married later in Life. I mean they were in their thirties when they married and then waited a few years before having children, namely me and my brother. As such they were older than most of my school mates parents. This was unknown to me as a child because my Mother kept her age a secret fearing that having older parents would make kids have strange ideas. Fortunately, my Mother's gene pool was such that no one would have known she was 10 years older than my classmates mothers. In fact she was ( and is) quite a looker!

This age disparagement also went the other way when it came to my Father's family and my relatives on his side. My Father was 16 years younger than his next oldest sibling! That's right, he was what they called "tail-end Charlie". Or in some families a "surprise"! My Big Mama was over 40 when she had my Dad and his oldest sister was 25! So you can imagine the age difference I had growing up with my next  oldest cousins being 14 and 16 years older than me. It was kinda fun cause you were always the young ones. Well, until everyone had kids then we were just sort of in the mix somewhere.

One thing about having relatives that were older was all of my Father's brothers served in the military during World War II. Some were in the behind the lines kinda jobs but some were in the worst fighting of the war. All my blood relatives survived. Only my Aunt Lucy's husband was killed in action. He was killed at the battle on Monte Casino where our army encountered a stronghold held by a battalion of Hitler Youth. A sad and terrible battle and one which should never have happened.

 John Gandy was his name, and growing up I only knew my Aunt Lucy as my Aunt who lived with my Big Mama in the  house Lucy owned in Walhalla, South Carolina. I had never known my Aunt as a married woman, but looking back I sense there was a deep sadness in her life. Never was spoken about, and I never asked about it, but it was something I just sensed. I think this unspoken sadness was a part of many WWII veterans experience. My uncles being no exception, I mean we won the war and being sad or depressed about it seemed sort of counterintuitive to the sense of victory. So many suffered in silence. Unable or unwilling to speak about the deep feelings of anger, loss and depression they might have.

My aunt was always very nice to me and my brother. We spent many a night at Big Mama and Lucy's house when visiting during the summers. Sleeping in the damp basement in metal twin beds with patchwork quilts and cotton sheets and listening to the hum of the air conditioner fan as it whirled around. We would pick tomatoes in the garden and eat fresh corn and ham for lunch. We would go on hikes with our cousins to waterfalls in the mountains and our Uncle Frank would put us to work in his field. We had a lot of fun as little boys will.

Lucy was an accomplished and somewhat well known regional water colorist. We still have many of her paintings gracing the walls in my Mother's as well as other relative's houses. I can just see her coming out for coffee and cereal in the mornings, her short dark hair pulled back and wearing her white robe with pink flowers on it. Then at the large dark wood dining table, lighting up a cigarette at breakfast to go with her paper and coffee and speaking in her purposeful southern drawl about the news of the day. My Aunt Lucy is gone now but I still remember her and the Uncle I never knew.

Not many of my friends growing up had relatives that were directly in WWII. They for the most part were the generation right after the war. So this family dialogue of personal history and involvement, along with the fact that I grew up in a Navy Family, made me hyper aware of what the holiday we celebrate as Memorial Day was all about. I mean growing up I was surrounded by war monuments and military memorials in my neighborhood as well as on every base we lived near or on.

Remembering sacrifice is something the military does well. I think that over the years we as a culture have ceased to look at this reality. I speak of the reality that some people before us died to enable us to live the free and enterprising lives we live today. Not to remember that is a big mistake and flies in the face of history. We may not believe that war is a good thing, and it's not, but even today we have many people in our armed forces sacrificing their lives and limbs to keep our world a safer place. And even if you don't agree with all the politics, you have to agree that sacrifice which is given freely and for the betterment of the common good deserves note. And those people sacrificing deserve some honor.

So lets not just celebrate Summer. Lets also celebrate those people who helped us celebrate life, by sacrificing theirs, so we can celebrate our lives whatever and however we want.

So here's to you Uncle John. Who I never knew except by word. And who gave your life. So my life could be the wonderful strife free life it has been. Knowing little of war and aggression during my time here on the planet. May all people everywhere come someday to know that peace. And may it come in a manner that does not exact the same sacrifice you made. All I can say today is, thank you Uncle John.
I remember you.

In the spirit of the holiday and the unofficial start of Summer it is here's a recipe that makes me think of my Father's Family. Every year I went to Walhalla my Uncle Frank would take my brother and I blueberry picking, then my Aunt would make a cobbler. I have made this recipe over the past few years in homage to that memory I hope you enjoy it!

Walhalla Blueberry Cobbler With Granola Nut crust

3 pints fresh blueberries ( fresh is better or 2 1lb. bags thawed frozen)
1/2 cup sugar
3 tablespoons lemon juice
4 cups granola cereal
1/2 cup crushed or slivered nuts ( your choice )
1 stick butter melted
1/2 cup light brown sugar
1/2 tablespoon ground cinnamon
1 teaspoon ground nutmeg

Mix sugar and berries and lemon juice in a bowl and pour into a 9 x13 baking dish
Mix the rest of the ingredients and top the berries with a even layer of the topping
Bake for 30 mins at 350 degrees till top is browned and the berries are juicy
Remove from oven and let cool for about 20 mins
Serve while still warm with good vanilla ice cream
Start smiling!
Enjoy ya'll

Two Bruschetta for your Spring and Summer Outdoor Al Fresco Dining San Diego Style

For every drop of rain that falls in San Diego I think a thousand flowers grow. It is really something to catch this town in full bloom. Flower boxes everywhere and the yards. while small by Mid-Western standards, hold little pockets of color, spicing up an otherwise urban feel. California as I can see has foliage that most of the country would love to have around. The name the "golden state" refers to the hue the place gets after the green of spring slowly makes it way into the summer's less rainy and more dry conditions. But let me say I was there on the cusp of Spring and the blooms were coming out and the grass was bright green. It was lovely.

The other thing you notice as a visitor to San Diego is the outdoor life. Truly amazing in it's scope I think I never saw more people moving and walking and playing in the park and everywhere than in San Diego. The weather is awesome and the bugs are not bad. It's simply awesome.

One aspect of this outdoor living is dining outside or Al Fresco. It's a pleasure to sit in the dry cool evening air and partake of fresh foods with family or friends. I had the pleasure of doing just that a number of times while I was visiting.

My friend's house has a lovely backyard with a large dining table and chairs, seating area, fire pit and pool with a deck. And it's not a big yard, just well used space. In fact it seems that anyone in this San Diego neighborhood with a little imagination, elbow grease, and a penchant for buying things on Ebay or Craig's List, could actually create themselves a little bit of outdoor heaven. And from the look of the neighbor's homes many have. That all being said, I was just happy to be so well entertained!

One evening I was charged with preparing the dinner and while we were hungry we had all had a large lunch and did not feel the need for a large meal. So I came up with the idea of making bruschetta for dinner. Now this was a dinner I had first had in New York when a good friend invited me over and made "oven" bruschetta. Now I was used to the idea that bruschetta are served cold or at room temperature. This preparation turned the bruschetta into a sort of mini pizza. And who doesn't like pizza! So these little morsels with a big green salad made for a really delicious meal.

Now the only challenge for me was what to toppings to pick for the bruschetta. I came up with two which are Italian in nature but a little more Americano in execution. The first was a twist on plain ole artichoke topping. I zipped it up essentially turning it into Artichoke dip and topping it with that. The other was a play on the old classic tomato but mixed in sausage and diced red peppers and onions and sort of made it a play on a grinder. Baked in the oven they came out warm and delicious. I think they also could have been grilled if the grill had be on and summertime I will test that theory. In any event they are perfect for a backyard feast. Enjoy, Ya'll!

Backyard or Oven Bruschetta Two Ways

Preheat oven to 350 degrees and or light grill

For both bruschetta's you will need a loaf of french bread cut into 1/2 inch slices, then sprinkled liberally with olive oil and baked till just crisp not browned in the oven

Artichoke Bruschetta

1 can Artichoke hearts drained
1/4 cup Mayonaise
1/4 cup grated parmesan cheese
1/2 teaspoon sherry vinegar
1/2 teaspoon black pepper

Mix all ingredients in a bowl mash together till well combined not in a food processor
Top bread slices with mixture
Bake in oven or grill till heated through and slightly browned
serve

Sausage and Peppers Bruschetta

2 Roma tomatoes seeded and diced into cubes
1 small red bell pepper seeded and diced into cubes
2 links italian cooked sausage cubed
1/2 smal red onion diced
6 basil leaves cut into chiffonade
1/2 cup parmesan cheese
1/2 cup ricotta cheese
2 tablespoons olive oil
8 slices of provolone cut into quarters

Place all ingredients except  parm and ricotta and provolone in a small bowl and mix till combined
mix parm and ricotta
Top  bread lightly with the ricotta mixture then topping mixture
Top with the provolone pieces
Bake in a 350 degree oven or grill till heated through and the cheese is really melted

Enjoy

BBQ Chillequilles Benedict with BBQ Beef, Poached Eggs, and Smoked Cheddar Hollandaise

I realize that it's a little past Cinco de Mayo but here's my Mexican recipe for the holiday week!
And again I am going to reference Snooze. Yes the San Diego eatery I was able to patronize twice while visiting that fair city. Last time I talked about the breakfast potpie. This time I am taking it South of the Border!

On the menu along with various "Benedict" dishes was a dish called "Chillequilles Benedict". Now chillequilles are a Mexican food which has it's roots in the street foods of that country. It's a very popular dish there, however, here in the states it's only widely known in California and some parts of the west and as of late also here in New York.

Essentially Chillequilles are a form of nachos. They are chips over which a green creamy sauce is poured and the dish is normally topped with a fried egg and maybe some meat. Like say chorizo sausage or something along those lines. They are quite good but the Snooze folks took this idea and took it a step further.

To make the Chillequilles Benedict they took tortillas, cut them into small rounds about the size of an english muffin. Dipped them in green sauce and stacked and baked them. Topped them with a pulled beef with Mexican spices and a poached egg. Then to finish it they pour a smoked gouda hollandaise over them and serve it with fresh salsa and some feta cheese. Oh my is it good.

To make this at home I changed it up a little bit. I wanted to combine mexican flavors and southern BBQ and make BBQ Chillequilles. The results were awesome. The rich flavors of chilles mixing with the deep smoke of both the BBQ and the cheddar was wonderful. SO here's the recipe, give it a try for brunch one day when you are up for a challenge. I kept is pretty simple using mostly premade foods which while not ideal makes for an easy as Sunday morning prep on this one. The hardest thing is poaching the eggs if you are near a Trader's Joes. (which is where I sourced all my stuff!) Enjoy!


BBQ Chillequilles Benedict with BBQ Beef, Poached Eggs, and Smoked Cheddar Hollandaise

*So you can start with large corn tortilla's and cut them with a ring mold of some kind or if your store has them you can use little mini tortillas.

Ingredients:

5 mini or cut tortillas per stack 2 stacks per person
1 jar or green salsa from trader joes and one can of green enchilada sauce combined
1 package of fresh salsa
3 onces of crumbled feta cheese
8 eggs
1 package of trader joe's hollandaise
6 oz shredded smoked cheddar cheese
3 tablespoons mayo
8 oz of BBQ beef brisket pre done or purchased

To Assemble:

Take the green sauce and place into a shallow dish
Dip each tortilla lightly in the sauce and on a baking sheet make 8 stacks of the moist tortillas
Top each stack with room temp BBQ beef
Place the stacks in a warm oven 300 degrees and start poaching the eggs
Add the hollandaise the cheese and the mayo to a small sauce pot and heat slowly till combined and creamy. If not fluid enough add a little water till desired consistency is achieved.
To prepare place the tortilla and beef stacks on plates.
Top with an egg and cover with a blanket of sauce
Serve with a dallop of Salsa and sprinkle with the feta. Serve with the hash browns from my blog about breakfast pot pie! Enjoy!

Greek Panzanella Salad and San Diego Al Fresco Dining

I don't know what it is about Greek salad that I like so much. Well that's not really true I like the combination of all the flavors and the feta cheese! It's a very simple salad and I have developed a recipe to make it very fun and a little special for entertaining this summer.

Now Greek Panzanella salad is hardly anything new. Ina Garten has a great one in her cookbooks and it's also a favorite at my catering company. But I think that over time I have developed a really great recipe on my own with the help of my memories of a particular restaurant is Charleston SC. You see growing up in my home my Mother and Grandmother made Greek salad in the fashion of Louis Papas from Tarpon Springs, Florida. You can see the reference for this type of Greek salad in an earlier post from my blog. In fact, it's a great and different way to serve Greek Salad as an entree. However, my experience with the classic Greek salad that most people know and love came from my patronage of the Athen's Restaurant on James Island, in Charleston SC.

Athen's was a real family business and was a great success. It was truly as Greek American as you could get. Charleston actually has a fairly sizable Greek community and this restaurant was a favorite. However, the Greek salad they offered was mostly a platter of shredded iceberg lettuce covered with a blanket of crumbled feta cheese and doused in a yummy oregano dressing. A few slices of tomato and a scatter of kalamata olives some salami slices and peppers and you had it. Nothing fancy but really salty and tasty. I would go to this restaurant with my friends often and this was my favorite thing to eat.

The original Athen's was sold and relocated and I hear is not as good but I hear the salad is pretty much unchanged. Good, because it was good!

                                           Athen's Restaurant Greek Salad

Now when I was San Diego one evening we had another dinner outdoors in the great backyard that my friend's house had. It was a simple meal of baked sausages with red grapes and my version of a Greek Shepard's Salad. Now what is a Shepard's Salad, well it's normally a greek salad but without the lettuce, which is just fine with me. But to bulk it up especially for a crowd I like to make it as a panzanella. Panzanella is a traditional Italian bread salad. Basically toasted day old bread bread tossed in a dressing with tomatoes and basil and cheese. Very simple.

So for my version I like to use a simple greek salad with homemade hamd-pulled foccacia crouton's and all the usual veggie and feta suspects. I like to use multicolored grape tomatoes which are sliced and real Greek feta ( which I crumble), chopped greek black olives, chopped red onion, the crouton's and a yummy oregano dressing. Sometimes some chopped pepperchini sometimes not. But this is a great summer salad, heck it's a great salad anytime! So give this a try and see if people don't clean their plates. I made it two years ago at my Mom's Christmas party and of all the things on the groaning board,  this was the one thing that went completely! Enjoy Ya'll!

Forrest's Greek Shepherd's Salad with Hand Torn Crouton's and Oregano Lemon Dressing

Ingredients:

2 pints red or mixed grape tomatoes cut in halves
1 small red onion finely chopped
1 cup kalamata olives halved
4 persian cucumbers cut into small wedges ( slice in half longwise, half again longwise, then cut in slices)
One half a small loaf of foccacia bread pulled into pieces tossed with olive oil sprinkled with garlic powder  and baked at 350 degrees until browned and crisped and cooled
1 cup crumbled Greek goats milk feta cheese
1/2 cup chopped Italian Parsley.

Add some Dressing toss salad with all ingredients in a large bowl until dressed to your taste

Oregano Lemon Dressing:

1 1/2 cup olive oil
1/4 cup red wine vinegar
1/2 cup lemon juice
1 tablespoons garlic powder
1/2 tablespoon onion powder
5 tablespoons Dried Oregano
1 1/2 tablespoons Dijon Mustard
1 tablespoon Mayonaise
1 teaspoon salt
1/2 teaspoon black pepper

Place all ingredients in a blender and blend till smooth and combined
It's best to make the dressing a couple of hours before serving to allow flavors to marry