Recipe 123: Claggett Farms Southern Cooked Greens

Note: Emeril calls the recipe Claggett Farms Southern Cooked Greens. I don’t have a Claggett Farms growing these greens as you will see, so in the future, I will likely refer to this as Smoked Chicken and Southern Cooked Greens.


We all know I can be a little impulsive, right? If you do not realize this about me, perhaps the following recipe will illustrate this point. I was shopping with my Aunt Maryal this past weekend. When we got to Kroger’s produce aisle, I found greens. I foundTurnip Greens, Lacianto Kale, and Mustard Greens. I bought one of each and decided to check the local Palace of Hell called Meijer and found Collard greens and Dandelion greens for a recipe I was sure I hadn’t made. I knew I needed about six pounds of greens total. I bought a one-pound bunch of each and two of the collard greens. Then I came home after a nice visit with my aunt to check the recipe.

Once I checked the recipe, I realized I had most of the ingredients on hand. This could be a good thing. However, the recipe called for smoked turkey, which James is allergic too. I couldn’t even used smoked turkey to flavor the greens and replace it with another meat. I had to use another meat...I greatly dislike substitutions the first time I make a recipe. But if I was going to make this so James could eat it, I had to substitute.

Now, if I were to hazard a guess at what most of you are thinking at this point, it would be “Just use smoked ham or smoked ham hocks.” I see your point, but one, as mentioned before I’m impulsive. Two, that would have been too easy; way too easy. I chose smoked chicken. I wanted something close to the turkey to substitute. I wanted that flavor that was close to what Emeril intended for this. So, how does an impulsive girl get smoked chicken? Well, we have a smoking grill and hickory chips on hand...she decides to smoke it herself.

However, impulsive doesn’t always mean quick-acting. I’m not quite sure what happened to my weekend, but something was going on each day, so it disappeared just like my Spring Break did. Monday evening, James and I exuberantly discussed which chicken to buy, I settled on the second cheapest bone-in thighs for smoking. As we left the store, I recalled we forgot to check if we could find the smoking chips, and we hadn’t bought more. Luckily, when we got home he found the Hickory smoke chips I gifted him with when I bought him this grill. I may owe him a birthday gift, as I think I’ve been using the grill more than him. That evening, we had rotisserie chicken for dinner.

Tuesday evening, I came home from working tired and a little hungry. James helped me set up the grill, though once he got mad at it, I sent him back to the kitchen to make tacos for dinner. He was right, we wouldn’t have smoked chicken and greens in a reasonable time that evening. He made chicken tacos with meat we needed to use. I drank a beer while we started the charcoal, and just as I’d been taught by friends in the Navy, the coals were just about ready at the end of the first beer.

James poured the charcoal on the grill and added the smoking chips, then the grate. Honestly I think his charcoal starter is his baby and he’s unwilling to let me touch it. Either way, he was making me dinner too, it was a nice touch. Once I had smoke coming out of the grill, I added the chicken and salted it gently. I started my second beer about this time. Once the second beer was finished, I went out and turned the chicken over and peppered it. It was not intentional to season the chicken this way. The pepper mill was being stubborn and it simply happened.

Since I stopped at the second beer, I had to use the Michael Symon suggestion and knife method of testing my chicken for doneness. Michael Symon suggests you want the chicken GBD...Golden Brown and Delicious. I turned it to find beautiful chicken about twenty minutes later. Then I took a knife and looked for pink or red meat. Once I thought the chicken looked good, I let it sit for five or ten more minutes, then pulled it off the grill and placed it into an aluminum cake pan. (I wish I would have thought to get a photo of this.) I used the cake pan as ceramic plates are in short supply around here due to their fragility. If I drop an aluminum pan, I might dent the pan, which I can work around; but I’m only going to lose the chicken, and not necessarily even then.

Now, back to the recipe. The recipe called for cooking the smoked meat in chicken broth for about two hours until it fell off the bone. Last time I checked, that’s about the best way to eat any meat. I put the stock pot on the stove, added chicken stock and most of the chicken I’d just smoked. I tasted one of the extra pieces. I almost had to buy more chicken to smoke! Luckily, the other thighs were already beginning to come up to a boil. Once it did, I simmered it for two hours while I enjoyed the messy fajita/taco mix James cooked for me.

Once the chicken was well simmered, I turned the pot off and let it rest a bit. A short while later, not waiting for the meat to cool fully as I had tongs and a fork, I pulled the thighs out one at a time and de-boned them. I then placed the meat back in the stock and stepped outside again to be sure my coals were cooling off enough to put away the grill safely. Once that was all set, I went home to bed. Smoking chicken and working with teens takes work!

This afternoon, Wednesday, I’d worked with the same group of teens and was a bit tired. I got a later start on the greens than planned, but I had pulled everything out to let it come up to room temperature. Once we got our evening walk in, I set about chopping the onions and cooking them in peanut oil. (I substituted again, the recipe called for canola and James has bought peanut oil.) Soon I added the garlic and crushed red pepper. Once this pan was ready, I moved the onion and garlic mixture to the pot with the chicken and broth. Then I began chopping greens to add them in and wilt them. I think I made them backward. I was supposed to wilt the greens into the onion mixture and then add the broth and chicken.

I brought the concoction to a boil, then turned it down to simmer it. Once it was done, I arranged it and took the lovely photo. Then I decided to add a roll to the mix, as James gave me trouble that it wasn’t a true Southern dish because there was no butter. The rolls are good, the smoked chicken is great. The greens with the mix seem like they could use something. Perhaps its too early. Perhaps they didn’t have enough salt or enough caramelized onions. I’m not certain. I did realize I forgot to add the apple cider vinegar. It added flavor, but I’m not sure if it helped. It could be the greens run a bit to the bitter side and are more of an acquired taste. I’ll make this dish again when I have more time and hopefully, a little less impulse. But I foresee changes in this recipe’s future. Some parts of it are excellent, but as a whole dish, I find myself wanting some components more than others. I’m curious to get James’ take on these greens.
Note: As I let the dish rest a little with the vinegar, its mellowing out and becoming very nice in itself. Perhaps there won’t be too many changes, after all.

Recipe 122: Creamy Polenta

The challenge: car shopping before cooking. My poor James totaled his focus last Friday morning, and now we are on the car search. The body shop he'd towed the car to had given him a loaner, but apparently the rental coverage wasn't included. I'm not sure it's worth it in the end. But that's another debate, this blog will be about Polenta. This recipe looked easy enough, but could be tricky. I needed to bring milk with chicken stock and butter to a boil. Boiling milk is always tricky. I'm not sure what happened after I read the directions. I added the milk and stock and butter to the pan. Then the salt and pepper, then dumped in the grits before I turned the pan on. Too late to fish them out now, looks like I'm trying this method. I also thought I had gotten more of a coarse grind of meal, but if this got much finer, it'd be corn flour, not corn meal to make polenta with. After bringing the mixture to a boil, it began to thicken very quickly and did not take the stated 30 minutes of cooking, or the dreaded hour to hour and a half of cooking expected. I think I got a form of instant grits. The directions on the can said mix with water(Boring! and yuck!), and cook for five to ten minutes. That's considered instant in many worlds, not just mine. However, they were close to done, and tasty as grits get without bacon, so I began to grate the parmesan cheese to add to them, and when that was ready, I mixed it in with the mascarpone cheese which may be part of my snack tomorrow with apples. Next, I finished chopping the parsley for the mushroom ragout to be paired with this, and I served some up for my late dinner. I admit, we stopped at Burger King for a quick and dirty meal on our way north for long distance car shopping. May the car venture end soon but well, and only when James has found a good car that satisfies him. The polenta and mushroom ragout made for a much better and more nutritious meal. Happy eating, I may make this recipe again, but I shall begin experimenting with different corn textures and grits to check the differences.

Recipe 121: Wild Mushroom Ragout (over Creamy Polenta)

Yes, I am still working on the more costly recipes in this book, and it seems I haven't blogged this one yet. It was fairly easy and a good excuse for me to avoid laundry. Before I begin, I will preface this recipe by saying I re-learned a very helpful lesson last night helping James re-make his Caribean Jerk style marinade-mis en plas, mis en plas, mis en plas...for the non-french, nor cooking show induced, this is loosely translated as "location, location, location." Know where your ingredients are, and what you need. I made a marinade that should have taken twenty to thirty minutes to whip together that took me an hour and a half and two trips to my home two and a half blocks away, on foot. Tonight, I started with the ingredients I would need right away on the cutting board, the onion and the garlic. The oil lay next to it. The mushrooms were on deck to be washed in the sink. I chopped a medium onion and followed it up with a fair amount of garlic. I then poured the 2 tablespoons of oil in the pan, and began to sweat the onions. I also moved the garlic, washed the mushrooms a handful at a time, and quartered them to go into a waiting bowl. I stirred the onions after each chopping session with the mushrooms. I repeated the process until the mushroom bowl filled. I added the garlic and stuffed a few more in until the garlic had its full thirty seconds. Then I poured in the mushrooms that were done and stirred. I chopped the rest quickly and added them in. I then began chopping fresh oregano and thyme to be added next, stirring mushrooms every minute or two as they sweat out their own water content. This recipe called for two pounds of wild mushrooms, so when James and I found Enoki and Oyster mushrooms and some baby portabellas, I talked him into buying them. Thankfully, I didn't have to do much talking. He's so good to me. Next, I presented James with cans to open and gasp, used 1 cup of canned diced tomatoes. Emeril said so. I'm not sure why, I still prefer fresh. But he said use canned. I'm sure he has his reasons. I stirred the mushroom and onion mixture again and pulled out the goat stock. (I thought had thawed chicken stock, but James informs me it was goat stock). I added the tomatoes and paste as well as the oregano and thyme. I also added the 2 cups of goat stock. James butchered a goat a couple of weeks ago, and made goat stock with some of the parts, so we have goat meat. I don't think Emeril has any goat recipes in this book though. I was almost disappointed. But I still need to get and make quail. Ah, back to the recipe. I'm almost done, for tonight. I bring the mixture to a boil then reduce it to a simmer for about twenty minutes. At this time, I realize I can't find the grater in James' kitchen and he doesn't remember where it was put. I decide it will be easier to go pull mine out of my cupboard and bring it back than to search James' kitchen(I'd checked all the obvious spots first). I leave James with instructions to turn the pan off when the microwave timer sounds. I come back to a sleeping James and the microwave says end. I know I wasn't gone that long, but I'm glad the sauce needed more than the recommended twenty minutes. I begin to shred the Parmesan cheese I bought for this recipe and realize it could wait until tomorrow as I'm serving it then, over the Creamy Polenta. I still need to add salt and pepper and parsley to this particular recipe(though I'm not sure it needs it at this moment-maybe the pepper and parsley), but I'll do that before I serve it tomorrow. It's really good so far, I will be making variations of this recipe for some time to come. I think I may have, just with more tomatoes and wine;-), and I normally call it tomato sauce or pizza sauce or pasta sauce, though I do add Basil and/or Italian seasonings to them. I will update this once I make the polenta(which I may have made before), and let you know how it all tastes together. I think it will be a phenomenal dinner.

Canning Homemade!: Canning Chocolate - Yes we Can!

Canning Homemade!: Canning Chocolate - Yes we Can! 

I have to try this!

Recipe 120: Turnip and Radish Slaw with Jumbo Lump Crabmeat and Chive Oil

The challenge: 1) Affording crab, but you've heard enough about my money woes this week...2) Keeping it all together. This recipe has a long ingredient list that fills part of the next column, you know you better pay attention at that point. In addition, it has only four directions, but its enough to keep you on your toes, especially if you are making some of this ahead of time on the weekend; 3) making it okay to "cheat" in my cookbook.

The recipe: shallot, fresh chives, dijon mustard, tarragon leaves-fresh, fresh chervil, fresh parsley, drained capers, cornichon(sweet gherkin pickles), champagne vinegar(never assume you have champagne vinegar), grapeseed oil, salt, white pepper, turnip, radishes, mayonnaise, lemon juice, cayenne pepper, jumbo lump crabmeat, chive oil, chive blossoms(optional)...Have I lost everyone yet? I don't know if i was just tired, was distracted, or what happened, but I felt like I was forgetting something often in this recipe. It might have been recipe-itis...I made four recipes this weekend, three to blog about, and managed another soup on Monday and a crock pot of corned beef tuesday night. Just when I thought I was running out of food...or food to cook with.

Alas, back to the cooking. Step 1: combine shallot, chives, mustard, tarragon, chervil(skipped-simply haven't found it and am not paying amazon.com to ship it), parsley, capers, cornichon, vinegar,and grapeseed oil. Season with salt and pepper. This makes the vinaigrette, in case you are new to these...champagne vinegar...I found three rice vinegars, two cooking wines, port, five or six of mom Rose's homemade vinegars, red wine vinegar, white cooking wine, white wine vinegar is a possibility and balsamic vinegar, but no darned champagne vinegar. I then went to the grocery store for the champagne vinegar I was sure I had. They had three quarters of the same vinegars I had, excluding mom Rose's vinegars and probably the brown rice vinegar...but no champagne vinegar. I looked for a reasonably cheap champagne but in the end decided to use white wine, then I found the white wine vinegar or white cooking wine, and called it happy. It worked well. When I researched champagne vinegar on the internet the next day, I found my substitution was perfect. What can I say, sometimes I get it right.

Step 2: the easy step...in a medium mixing bowl, toss 1/4 cup of vinaigrette with the julienned turnip and radishes. As I'm slicing the turnip, I recall something about planning to make a half batch as I only bought half the amount of crab. Too late now. We'll use less crab, is all. Some days you gotta dance.

Next, or step 3: combine the mayo, lemon juice(at least I found a lemon while I hunting down champagne vinegar) and cayenne in a medium bowl. I confess, I did this the next night, and used a small ramekin, only to have to transfer it to a regular dish. Most of my dishes were already back in the sink. Darn stubborn dishes refuse to wash themselves. Next, I add 1/4 cup of the vinaigrette and add the crabmeat and toss to coat. It has a good flavor, but what am I forgetting? We'll find it.

Step 4: Divide turnip-radish slaw among the plates(or scoop out your portion if you are saving this for later), Spoon the crabmeat on top of the turnip and radish slaw. Try to keep the crabmeat lumps intact as you do this...does this man realize my middle name is not Grace? Actually it was easier than I thought, but I cheated and bought claw meat. Which, I really enjoy crab as long as its the real stuff and not imitation. Next, drizzle the Chive oil around each plate and garnish with the chive blossoms, if desired. I wasn't paying for flowers for this dish. The crab meat and out of season herbs cost me enough, and I'd already made a couple of substitutions or just plain left some out. Of course, it'd help if I'd remembered to make the Chive oil before I tried it.

I think I've made the chive oil once before and blogged about it. If not, its similar to the basil oil and pretty easy. --Please see Recipe 67. Once I did have it with the chive oil, we found it was really good. Before it was just okay. I can see James asking for this one day, or suggesting I sear the turnip and radish before I make this so he has an easier time eating it.

I will probably make this recipe again, likely if I get to celebrate a raise this year;-). Happy crabbing, friends!

Recipe 45B: Creamy Turnip Soup

The challenge: While looking for the Chive Oil blog, I see that I have already made this soup. Guess I'd better start marking my recipes better!
What took me so long to discover(worse, remember) this sweet, sweet chowdery soup?
There was little challenge. Turnips are quite affordable right now, and the soup went together very easily. I think it was another ready in under an hour recipe...two in the course of a week or so...I must be on a roll. But let's roll right past me and onto the food.

The recipe: Almost too easy, and very tasty...it leaves me tempted to go buy some turnips now, but its dark, so the farmer's market is closed. I melted the butter in a saucepan and added onions to caramelize. I then added the garlic and thyme sprigs(tied in cute little bundle). I cooked until my kitchen smelled like garlic and onions. Then I added the diced turnips, chicken and vegetable stock(which you can omit either one) salt and pepper and brought the soup to a boil. Then you reduce it to a simmer and cook until the turnips are quite tender, 20 to 25 minutes.

Next, I removed the thyme bundle and added the heavy cream. Once it cooled down, I pureed the soup in a blender and served it. Then I remembered the sour cream and forgot the pinch of chives. Later, I added the chives.

I did make this recipe again and will again. Next time, maybe with potatoes, but also with turnips. Next time, hopefully I'll have remembered making it;-). Is this what you get when you take over a year to cook through too many recipes? They have a sweeter, slightly earthier flavor than potatoes, that I really enjoy. It was an excellent soup both James and I enjoyed greatly, and he will be subjected to again, especially since turnips are cheap right now;-), and it doesn't call for many exotic ingredients.

Recipe 119: Roasted Spaghetti Squash with Parmesan Curls

The challenge: Make spaghetti squash something people will eat. I wondered that Emeril didn't hide it in sauce, but if you do it right, maybe you don't need to. Let's see what happened.

I got up last Saturday morning and began the squash cooking with oil and salt and pepper. I slightly overcooked it as I was ordering photos on the computer, but it still looked like it would work out. I pulled it out of the oven and left it to rest while I ran errands, picked up photos and my nieces and my 'little sister' (BBBS). Once I got home, I shredded half a squash and added herbs when my nieces weren't looking. I snuck in basil, thyme and possibly some parsley, and whatever else sounded good. I had my 'little sister,' Yvonne, shred some of the parmigiano reggiano, and let my nieces help with some of it. Then I microwaved this squash, stirred and served with cheese. They ate it. Some wanted more. I did good. I found an Emeril recipe the kids liked, I thought it was almost a miracle.

The real miracle happened later when my nieces and Yvonne all enjoyed the chicken enchiladas we tossed together for dinner, they were declared good as well, and well according to Yvonne, there wasn't a recipe in sight. She was in the kitchen, the recipes were in the dining room and used as reference points only. Sorry, Emeril, the spaghetti squash was good, but my chicken enchiladas were even better.

I may make the recipe again as I go on a squash is healthy kick, but only if I have a good Parmigiano-Reggiano(okay, a reasonable one-which still leaves my food budget on the poor side). It was the Bel Gioso cheese that made this so good in the end.

Happy squash making, friends!

Recipe 118: Simple Oyster "Stew"

The challenge: Oysters. Never cooked with them before, don't think I've ever had them. I was also at a quite "Poor" week for food budgeting this week, so I settled for canned oysters. Since I have another oyster recipe to make, I might try fresh for this. The second challenge: Making this later than planned one evening so I could have lunch the next day. James and I finally got into something of a schedule and plan for cooking and buying groceries. We both end up with enough to feed 1.5 to 2 people every week. Lately, we'd started letting him buy most of the meat and I'd buy a roaster bird and the veggies. It worked for a while, but he's going on a diet I'm not quite adventurous enough to try, and I'm working to simply increase my exercise in order to lose weight. But enough about weight, let's get to the cooking...

The recipe: is actually healthy in small doses or reasonable serving sizes. I've also been halving the recipes to save a little money and not have so much to freeze or toss. I'm guilty of forgetting to freeze it. But what really happened. I got home one night, after serving dinner, and realized I'd have nothing for lunch if I didn't cook. So I got out the butter, and the borrowed celery seed. The recipe called for 1/4 cup of celery, which James had just finished off because it needed to be used. I decided a Tablespoon or two of celery seed would work in its place. After all, celery is used for its flavor. I sauteed it for a few moments carefully then added flour trying not to let it brown. I worried over this because the celery seed is brown, so its hard to tell. Then I added the whole milk and heavy cream. I whisked my right arm off while I waited for it to thicken.

Next I added salt and pepper, and a little cayenne pepper(which was hiding in my sink). I think I snuck in a dash or two of hot sauce as I located the cayenne pepper. Then I chopped the green onions quickly, then tossed them into the the pot. Next, I smashed a clove of garlic and tossed it into the pot. Nothing gets placed gingerly in my kitchen, except maybe a wine glass. Next I tried to locate the can opener-I'm sure it was set gingerly upon the counter behind whichever pot I didn't look behind(all sarcasm intended). I ended up using a 'Gerber' left over from my Navy days, or a 'multi-purpose tool' to you land-lubbers, in order to open my canned oysters. I dumped everything in, once they're opened. It called for any oyster liquor with the shucked oysters for flavors, so I included the liquid they were packed in. Once I let them cook for a few minutes, I added the spinach and set some of it aside for lunch the next day. Normally, you wilt the spinach, but I knew I'd be reheating this soup and the spinach would wilt then.

I tasted it for lunch with my small piece of left-over chicken and enjoyed it much, even if it didn't quite go with them. The next time I tried it, James and I were having dinner and I splurged for my favorite treat of Italian Cheese bread-okay, okay, I'll take baked bread and cheese just about anyway I can get it, but I found this Italian Cheese Bread I enjoy really works with the oyster soup. Its called a stew, but its really a cream based soup. If I would have remembered the oyster crackers I have in my cupboard, I might have remembered to add them.

I will make this recipe again, James even liked it, but next time, with real fresh oysters, not just the canned, salty ones. Hope you enjoy and like oysters. It did made a good soup. Happy Souping!

Recipe 115B: Homemade Sauerkraut, Attempt #2

The Challenge: Where did I go wrong? See the first Recipe 115 blog for the whole story.

The recipe: I thinly sliced a bigger cabbage, layered with salt-liberally, added jalapenos, garlic cloves and red onion. I finished with cabbage and salt. I found a flat plat that fit my purple measuring ribbon to make sure it fit in my crock pot. I included cheesecloth in the covering, and after three days when I couldn't see water forming, I added a bottle of water, and used four plastic 16oz bottles of water to weight it down. A gallon jug of water would have worked well too, since I didn't have a brick to wrap in foil. I thank the lady at Ace Hardware at the end of town who suggested the gallon of water when I couldn't find a good brick at a hardware store. All the landscaping stores were closed.

Back to the sauerkraut...after adding the little bit of water until I could see liquid, I let nature run its course. I still didn't smell aromatic to me, in fact, sometimes it smelled more funky, but I left it alone for another week and a half, and checked it once I got home Saturday evening. I bravely skimmed the gunk that had formed on top the plate and cheesecloth while it was stored in my basement. Then I more bravely lifted the cheesecloth and plate and placed it in a gallon bucket that comes in handy for playing with lots of pickling and canning stuff.

I had beautiful white sauerkraut that didn't have too much horrid smell at all. I was really worried my whole house would smell like cabbage or sauerkraut. After cooking squid last week, I might not have nose enough left to notice. Maybe I should just open my windows for a day soon, while its still kinda warm out;-).
Again, back to my beautiful creation. I was also check on icicle pickles while making this and wanting to drink the cup of hot chocolate I'd just doctored. NO, I am not pregnant. I held off on the hot cocoa until I washed down the sauerkraut and sweet pickle tastes. I hope I didn't gross anyone out.

The sauerkraut was quite surprising...it was good, not bitter and almost crisp-tasting. It was good enough I decided I'd give it away as a gift. I hope the recipients enjoy it, I'm sure it will be a bit of a surprise. In addition, I think I canned 8 jars of sauerkraut-so if you're willing to return the jar to me, I'm willing to share the sauerkraut with you.

I will make this recipe again...in about five years, when I run out of sauerkraut or have given it all away and have forgotten that I don't eat sauerkraut often. Maybe next time, I'll add caraway seeds and see if I can claim I've made sweet sauerkraut;-). Call or email me, or even comment if you want some fresh homemade Sauerkraut...

Recipe 117: Beef Carpaccio with Shaved Celery in a White Wine Vinaigrette Drizzled with Lemon-Infused Oil

The challenge: Paying $50 for a specific cut of meat when my grocery budget isn't much more than that. 2) Paying $10-$20 for a 10oz cut of meat if I skip the grass fed at the butchers and try to get it cheaper. There was some luck here, but I had to lower my meat standards a little. The beef wasn't fresh, and there's no guarantee it was grass-fed. But it was donated by a generous James, who looked forward to this dish almost as much as he looks forward to his video games.

Challenge Again: The ingredients list is nearly a column and a half(did you get through the title?), and the directions are a full page and a half...clear off your weekend calendar, here we come.

The recipe: Begin by wrapping the beef tenderloin in plastic wrap and then again in a baggie with all of the air squeezed out. Freeze until it is mostly frozen. Why did I defrost this meat again?

While the beef is freezing, make the lemon-infused olive oil. Bring a sauce pan of olive oil and the lemon zest on low heat and simmer for five minutes. Cover the oil and let stand for 30 minutes, then strain through a fine mesh sieve, and reserve the oil. Discard the zest. This was probably the easiest part of this recipe.

To make the vinaigrette, place the Sauvignon Blanc, vinegar, shallot, garlic, honey, mustard, 1/4 tsp of the salt and 1/8 tsp of white pepper(or whatever colors you blend) and blend well in the blender. With the blender running, add the remaining 1/2 cup of olive oil in a slow steady stream until the vinaigrette is emulsified, or thick and cloudy-looking, but it won't get as thick as mayonnaise-must be the onions and shallots. Transfer to a small mixing bowl, and stir in the parsley and chives. Set it aside. This wasn't so bad.

Next, remove the tenderloin from the freezer and dry-rub it with salt and cracked black pepper. The season should coat all sides. Heat 1 tablespoon olive oil in a medium sized saute pan(or the pan you do have in your kitchen) over high heat. When it is hot, add the tenderloin and sear quickly. It should be nicely browned and caramelized on all sides, but not cooking through the meat...only about 1 minute on each side. Remove the tenderloin from the pan and place it in the fridge to cool, 15 to 20 minutes. ...Pick up a book and read a chapter or something.

After 20 minutes, take out the cooled tenderloin and slice it against the grain 1/8 inch thick. Place several slices on a sheet of plastic wrap, with an inch of space between each slice, lay another sheet on top of the beef. Pound with a mallet until the slices are paper thin but not torn. Repeat until all slices are flattened. Arrange the slices, slightly overlapping in a circle on each of four serving dishes....Reality check...I sliced off a few pieces, attempted to beat one or two, and decided to heck with it...thin sliced peppered beef would work well enough for this dish. And since it was just me, and later James...I only needed two of these at a time. I did season the meat again with kosher salt and cracked black pepper(or whatever colors I blend).

And we musn't forget the shaved celery-mix it with the celery leaves, salt and pepper in small mixing bowl. I did try it once, correctly.... Drizzle with about 1 tablespoon of the vinaigrette, and toss to coat well. Mound the celery in the center of the carpaccio, dividing it evenly among the four plates.--Sarcasm intended, really, I thought you gave the biggest dish to the biggest fan...oh, never mind, I just scooped out a fair amount of celery, added the beef and drizzled with the vinagrette. It tasted pretty good. Then I remembered the lemon-infused olive oil. It tasted even a little better with that. But in the end, it was a pretty darn good tenderloin all by itself. Oh, and the parmesan shavings are good with the recipe too. I may make this tenderloin again one day, but probably without all the fixings. This feels more like an "I can shave celery better than you can" recipe, and I just wanted the beef tenderloin.

Enjoy.

Recipe 116: Spanish-Style Braised Squid

The challenge: Squid? I've never eaten squid, and I don't live on the edge of the sea...if only I'd thought of this project when I lived in Virginia Beach-I might have caught my own fresh fish. Alas, I didn't, and I learned that frozen, already cleaned squid were actually pretty affordable.
Challenge 2: Albarino wine. Its a white, I've made no secret of how little I like or cook with white wines. I'm getting to the point where I think Emeril relies on them far too much. I went searching for Albarino, having written down a high-end, but still reasonable price(for my pocketbook anyway) in my cookbook. I must have been checking online or someone had a special. I actually found it on a day when I had to drive to Midland anyway. When no one else in Clare or Mount Pleasant had it, that I learned of, I found three different Albarino's at Eastman Party Store in Midland. Now I know where to go ask about a dry white wine...and as long as James and I have some cash flow, maybe we can turn this into a monthly date-night;-).

The recipe itself isn't all that hard. I'm not sure if that takes away from it or helps it. But I have more to say about the Albarino than about the squid. James doesn't like squid, something about the texture. I tasted them as I was cooking them-making sure it was a done one. He was right.

I began caramelizing onions and then garlic in the saute pan, then added the Albarino wine-chilled as cool as my fridge would get it, Next, I added the ringed squid and tentacles. then went to work chopping the parsley and oregano leaves to add in and squeezed in the lemon juice. Then I added the capers, salt and pepper and pimenton(smoked paprika). I cooked until the squid was tender as I was told.

While I waited for the squid to get tender, I sliced a few pieces of Roasted Garlic Bread(the good stuff from Meijer). I tasted the squid as I mentioned before and it was a little rubbery and left a little to be desired. However, somehow, when I placed some squid mix on the bread like a tapa and tasted, it was much better. It actually had good flavor. Though, I will admit, being a girl, eating too many squid tentacles can get a little freaky. The flavor isn't enough to justify the look.

I would make this recipe again, but likely, only if requested, and that person must promise to take home the leftovers. I will eat them, just not quickly.

The Albarino, was not quite as good as white wine gets, but almost. I really thought afterwards I should have stuck with the Reisling I bought previously, but I might just save that up for the next fish recipe Emeril has me cook.

Again, I will only make this recipe again by request. Not my favorite one, I think you have to like squid quite a bit to really enjoy this recipe. Next, I think I'm investing in some sort of wine guide...unless someone is looking for Christmas gift ideas.

Recipe 115: Homemade Sauerkraut

The challenge: Following instructions and getting a plate that fits well inside my crockpot, as well as a good weight. 2) Research these undertakings before I begin. I've never made sauerkraut before or attempted to ferment cabbage whatsoever in the crockpot in my basement. I've always wanted to ferment wine or moonshine in my basement, but not particularly cabbage. But I digress. Please note: Dear Cabbage, there will be a re-match-Soon!

I shredded the cabbage to layer with salt, red onion, garlic, and jalapenos finishing with a layer of salt and cabbage. I only got four layers when Emeril counted out five, but I chalked it up to different pots or different styles.

Next, I placed cheese cloth over the top and inverted a bowl over top of the cabbage. I should have simply bought a reasonable plate at the dollar store, one that would fit. I weighed the bowl down, and I think I used filled canning jars, but with the bowl and the size, I'm not sure it was enough. Then again, the verdict will forever be out on that. I was supposed to use a 5# brick. I think next time, I'm using 5-1# water bottles or a full gallon jug of water. I have to thank ACE Hardware for their assistance in this matter. Their helpful clerk gave me that suggestion when I went looking for a real brick this time.

Once I got the jars on and covered the cabbage, I placed the crock in the basement and left it there for three days. After 3 days, I checked it, and hoped it was going right. I also hoped there was enough liquid. What else could I do? I do not recall how it smelled at this time. The cabbage was supposed to smell aromatic-but when does cabbage ever smell aromatic? And did Emeril mean Aromatic or Odor-ific? In addition, he posted no pictures of this part, so I had no idea how it was really supposed to look. I proceeded to trust in the process and left the cabbage for another two weeks. After re-reading the directions, I realized it said for a total of two weeks. Did they not have bold in this font for this important step.

When I checked it, the cabbage was surrounded with brown liquid it appeared and smelled rank at best. I quickly replaced the lid and left it for a second opinion...Poor James. He compared the smell to rotten meat and we decided I should chuck it. He did suggest before I chucked it that I check the internet for info. I wish I'd thought of that when I started. I never thought Emeril wouldn't tell me everything I needed to know to perform this task. Maybe I did spend too long in the military. We even called James' mom, Nancy to check if she had info. She'd never made sauerkraut before.

After checking the internet, it said pink or green or white tones were okay, but never red or brown. I decided to toss it in the morning, since it was already dark when I discovered this info.

First thing in the morning, after getting dressed, I bravely carried the crock out in my backyard, to my latest compost section. I removed the lid and the bowl expecting my nose to be assaulted. Surprisingly, it wasn't. I inverted the crock, and removed the cheese cloth from the bowl. The cheese cloth was not coming back into my house. Then I looked at my creation, to find the white and green-toned sauerkraut laying over top of the brown layer that I expect was the scum referred to on the internet. It looked much like the sauerkraut Emeril had canned in his photos and possibly good enough to eat. I didn't know whether to laugh or scream, so I went out and bought another head of cabbage and some more jalapenos and red onion for the re-match.

I will post an update on the results of the re-match between myself and the sauerkraut. So, yes, I am making this recipe again, not because I might like it, (the jury is still out on that one) but because I refuse to be defeated by cabbage.
Wish me luck;-)

Second time around: I win! And it was gooood....See blog post 115b;-)

Recipe 113: Spicy Tomato Jam

Challenge: Keeping enough tomatoes in the house to make this recipe. It seems I'm always putting tomatoes into dinner.

I made this recipe nearly two weeks ago(I believe). Its been sitting in my fridge waiting for me to remember to try it and use it on chicken or crackers and cheese. I think it goes best with cream cheese. The reason I didn't blog then--as I likely should have--I was logging on long enough to check in, make a couple of comments to piss off the whiny facebook friends and play a game or two and run off to do non-computer stuff.

Explanations aside, we have a recipe to make. As recipes go, this one was pretty easy the first time around. Chop about 4 medium or large tomatoes, 5 small ones(about 3#), add in two lemons-peeled, seeded, and flesh finely chopped. Use the peel to scent something else or discard. Add in a fresh minced ginger and a little crushed red pepper. Next add in 1 1/2 cups of sugar and a pinch or two of salt.

Bring all of this to a boil then reduce to a brisk simmer for about 30-35 minutes. Skim off any foam that forms during this time. Sterilize your jars during this time, if you haven't already.

When most of the liquid has evaporated, pour into pint or half-pint sized jars and process for 10-15 minutes in a water bath.

Let cool overnight and enjoy over chicken or on crackers with cheese. I'm thinking cream cheese. I made ginger-curried chicken tonight to enjoy it with, and am considering using this as a tangy topping for the top of a cheesecake.

Since I'm in the process of making a double/triple batch again-I didn't get enough to share the first time, I will definitely make this recipe again. Depending on the upcoming availability of tomatoes, it may become a Christmas gift...but I got many more jars of the upcoming Green Tomato Piccalilli. Happy jam-making. One note: I do think it would go faster to make multiple smaller batches of this recipe as opposed to one big batch. I may change that opinion as I make this more.

Recipe 112: Kosher-style Dill Pickles

The challenge: Growing cucumbers. They simply don't care for my backyard. Next year, they're likely getting their own raised bed in a sunnier area, hopefully, the landlord doesn't mind too much;-).

I gave in bought a 1/2 peck of cucumbers. I didn't need that many, only 1 1/2# for this recipe and I didn't plan my time as well as I thought. I was able to make about half of them into cucumbers. The rest went towards the site of the future cucumber garden. Its unfortunate, but I can't change it now. So, I went to work cutting the pickles into 1/2" thick rounds and spears. I can't follow instructions exactly, and I'd rather eat spears. I then placed the cucumbers into sterilized jars and squeezed in the dill sprigs.

Next, I combined the water, white vinegar, kosher salt, 9 cloves of garlic, 2 bay leaves, crumbled, dried dill weed/dill seeds, black peppercorns and 1/2 tsp whole fennel seeds and brought it to a boil. Once boiling, reduce the heat to a simmer and cook for 5 minutes.

I scooped the brine into the jars, making sure there were at least 3 cloves of garlic in each jar. Then I set them aside for an hour to cool while I read a book.
After that, move the open jars to the fridge. Cool in the fridge for one hour. Finally, cover and store in the fridge for 3 months. Emeril optimistically believes homemade pickles will last three months? I trust his editors made him say that;-).

I will definitely make this recipe again, but James has asked for Icicle pickles which are a little more effort and would have to wait till Christmas or New Year's at this point(its the end of August now), and I'm curious to experiment some.

Recipe 111: Pattypan Squash with Bacon, Caramelized Onions, and Cheddar

The challenge: 1)Finding pattypan Squash this far north; 2) Paying attention to the cooking instead of wondering how they came to call it pattypan squash 3) Finding medium cheddar cheese.

Imagine my excitement when I found patty pan squash at the local farmer's market.

The recipe: Boil up to 3# of young and tender patty pan squash(sliced into 1/2" wedges like fries). Slice the squash in half crosswise, then into 1/2" wedges. Set them aside while waiting for the water to boil.

Meanwhile, cook the bacon in an ovenproof 4 or 5 quart straight sided sauce-pan. I don't have one of these. I used my non cast iron dutch oven style pan, and transferred everything to a baking pan near the end. Once the bacon is crisp, transfer to a paper-towel lined plate. While the bacon drains, and the onion and cook until soft and caramelized around the edges, about 6 minutes. Season with 2/3 teaspoon of salt and 1/2 teaspoon of fresh ground black pepper. Add the thyme leaves and butter, stir to combine, then set the saute' pan aside.

Add the other 1/4 cup of salt to the boiling water, and stir to combine. Then drop in the squash, carefully if you take me literally. Cook about 6 minutes until it is crisp tender. Drain and shake gently to remove excess water. Add the squash to the cooked onions and toss gently to combine. This is where I employ the baking pan, 13 x9 usually holds what I need. Then add the crumbled bacon over top of the squash and onions. Next, you layer 8 ounces of medium chedder cheese, shredded on top of the squash, onions and bacon. I veered from my normal exact preparation as I had a hard time finding the right cheese. Kraft makes one, but I wanted something better than Kraft. I've grown accustomed to paying $5.00 for an 8 oz. brick of cheese. But I digress. I chose an Applewood smoked cheddar. It did add good flavor, but would have worked better with a stronger squash.

The patty pan didn't have much flavor, which leaves it to take on the flavors its cooked with, but this didn't quite do that either. Of course, once it was combined with everything, it only baked for ten minutes to melt the cheese, covered with foil.

It was good, but not perfect. It seemed to be missing something, but it was hard to discern what it needed. I will consider making this recipe again, but probably with a zucchini, acorn or buttercup squash, and maybe sausage instead of bacon, depending on my mood;-).

Recipe 110: Corn, Tomato, and Lobster Salad

The challenge: 1) Cooking live lobster (I'll admit, I cheated and bought a tail). 2) The cost of the lobster. 3) Finding a good dry white wine when you drink mostly reds, 4) When the ingredients list moves into the next column, you know you'll be working for this one.

In the end, it was primarily worth it. I might try it with a fresher lobster when I have more disposable cash, otherwise, we might get creative with other fish to replace the lobster.

First you chop two cups of tomatoes, but only roughly. Then you add 2 cups of dry white wine. I purchased a Sauvignon Blanc for this and it seemed to work well. I added the thinly sliced onions to that mix as well as black peppercorns and tarragon sprigs and heated to a boil. Then I simmered for 15 minutes. After 15 minutes I raised the heat to high and dropped the lobster in. I then prepared a bowl of ice water to cool the lobster in when he's done in 13 minutes. I did cook the tail for 13 minutes, and hoped it wasn't too much. It was done, and a 9 oz tail is still a good size. Then I moved the pot to the sink holding the bowl and dropped the lobster in right away and poured more cold water into the ice water to make sure he stayed submerged.

Once it had cooled, I placed the lobster tail on the baking sheet and proceeded to dismantle the tail and separate it from the meat. Then I cut the meat into bite size pieces.

While the lobster was cooking, I chopped the shallot, added the vinegar and lemon juice and zest as well as the olive oil, salt and a little cayenne. Next, I shaved the corn kernels off the cob of the corn I bought on Saturday morning (and had refrigerated until now). Mix this up and set aside for ten minutes.

Next, I cut the multi-colored and shaped cherry and yellow-pear tomatoes in halves and quarters. These made a really pretty pint. I added the tomatoes to the mix, then I added the lobster, chopped tarragon and parsley to the bowl and stirred it to mix gently.

Next, take a medium bowl, mix the Bibb lettuce(8 leaves or less) with the remaining 1 teaspoon of olive oil and salt and black pepper. Stack 2 lettuce leaves on each of four plates. Divide the lobster salad evenly among the lettuce cups and serve immediately.

James had two comments: 1) we could have gotten away with the imitation stuff-I thoroughly disagree. I don't like imitation most of the time. 2) Next time, leave out the lettuce. I could see his point. It didn't seem to add anything but flair. And since I couldn't find Bibb lettuce, I used green leaf lettuce. He would have preffered I used iceberg as a substitute. I won't mention that word again;-).

It was an excellent recipe with a good flavor. The lettuce probably isn't necessary. I will most likely make this recipe again, but am just as likely to try other seafood or even shell fish with this combination. James thought Shrimp would work well. I could go for that;-)

Recipe 109: Cantaloupe and Pancetta Cream Sauce for Pasta

The challenge: "Trust me" Anytime one hears the words "trust me," be it from an inspiring chef, or an almost a food genius chef, one cringes and wonders what they are really in for. Cantaloupe and Pancetta with the words trust me...its going to be a fascinating ride.

The recipe: Begin to boil salted water for the pasta. Saute the panchetta in butter 3-4 minutes, we're starting off good. Next add the shallot and cook while stirring until it softens, about 2 minutes. Add the butter, then the melon-3 cups diced ripe cantaloupe. The good news, when else do you get to munch on cantaloupe while making dinner-only when you make fruit salad. Stir often for 8-10 minutes as you wait for the cantaloupe to completely break down. At this point, having worked with melons and squash before, I'm looking for the blender and sieve. Apparently, chunks are okay in this dish, small ones anyway. Next, add the cream to the sauce and reduce by half, about 3 minutes. The sauce should be smooth and thick, and coat the back of a spoon. I'm still looking for the blender and sieve. Not yet;-). Remove the sauce from the heat.

Finally, add the pasta to the boiling water and stir well. Cook about 10 minutes or until one piece(tossed) sticks to the wall. I know a young woman who threw the whole pan of spaghetti at the wall when she was twelve. I still get a chuckle at that as I toss the pasta at the wall and watch for it to stick. Once a piece sticks, peel it off the wall and toss it before you forget;-), then drain the pasta.

Next, add the hot pasta and 1/2 cup of freshly grated Parmigiano-Reggiano cheese to the warm cream sauce. Return the pan to medium heat and toss until the pasta is nicely coated with sauce and heated through. If the sauce is too thick, Emeril suggests adding in a half cup of the pasta water and mixing. Serve immediately garnished with the remaining Parmesan cheese and some fresh ground black pepper.

The taste: Interesting, but not married perfectly. I didn't spit anything out, but I didn't declare this heaven on a fork either. I wondered if it was from the natural disinclination of the words: "Trust me." I don't think it was. The second taste. The next day, when I made this for lunch, it was a little better, but not good enough to be declared heaven on a stick. I will not make this recipe again, as stated. As I tasted it the second time, I wondered if Emeril meant tomato instead of cantaloupe. It certainly would have worked better.

Recipe 108: Baby Limas, Green and Yellow Beans and Teardrop Tomatoes with mint vinaigrette

The challenge: Finding Yellow beans at the farmer's market. I did not grow my own, and do not get a whole pound at a time or even 8 ounces at once yet in my small garden. Challenge 2: Lima beans-I gave in and bought them frozen for this purpose. You have to use them quick around our houses as lima beans and/or peas get used as ice packs as well around these houses.

The recipe: Shallot, rice vinegar(which I almost forgot-James saved the day to go get it when I was too tired), Mint, grapeseed oil(or flaxseed or olive oils), sugar, salt, yellow wax beans, green beans, baby lima beans, red and yellow teardrop tomatoes, chopped fresh lemon basil, cilantro, and fresh ground black pepper.

First, mix the shallot, rice vinegar, mint and oil in a small bowl and set aside. Next, prepare an ice bath then begin cooking the yellow and green beans. Bring a pot of water to a boil add the yellow and green beans to the water for about 4 minutes, until crisp tender, then cool and while they are cooling, cook the lima beans then cool them in the ice bath. When the beans are cool enough to handle, remove them from the ice batch and drain well. In a medium bowl, toss the beans with 2 T. of the vinaigrette.

In a large salad bowl, combine the wax beans, green beans, lima beans, halved tomatoes and remaining vinaigrette. Add the lemon basil(I used the basil growing in my backyard) and cilantro and stir or toss gently to combine. Add the salt and fresh ground pepper and stir to taste. Enjoy.

The take: This recipe was pretty good, but was not stellar. The beans needed to be used, and could have stood to be blanched for another moment. I will admit, I was tired enough and cranky enough to get James to mince the shallot, and as I was cooking it he looked at me and asked how far I was in the book again. It wasn't this recipe specifically, more that I just hadn't had a chance to slow down lately, and work has been placing demands on me. I think we are all taking a break after this one. Though I will be doing more cooking over all. I have a fridge and kitchen full of vegetables to use up right now. I may make this recipe again, but likely, once or twice a year, when I find yellow beans at the farmer's market and wish to prove that I can figure out how to blanch green beans. Next time, I will cut them smaller too. This recipe only calls for the stem ends to be trimmed. Now on to make pickles;-).

Recipe 107: Lemon-Scented Blueberry Pancakes

The challenge: Blueberries are only ripe in Michigan for two weeks every year. I have picked them fresh once in my life. Next year, if my truck windows work, I'm taking a child to show them the wonders of fresh blueberries.

The recipe: This was pretty easy, its like making buttermilk pancakes, but with lemon zest, and blueberries added in. If the aforementioned truck windows worked(which I may have found a solution for if it stops raining), I'd have borrowed the kids and made them. These are a great Sunday morning special breakfast. I'd add chocolate chips to make them more fun.

Basically, you toss your blueberries in 1T. of flour, and set aside, once coated. Then you mix flour, corn flour/corn meal, sugar, baking powder, salt and baking soda and whisk in a medium mixing bowl. Next, you combine buttermilk and milk in a separate mixing bowl and whisk an egg in melted butter until combined in a small bowl. Mix the egg mix into the buttermilk combination. Add the lemon zest and some vanilla extract and stir well. Then add the wet ingredients to the dry. Next fold the blueberries in to the mix while you prepare your skillet.

When water dances on the heated skillet, add a scoop of pancake batter and cook until bubbles appear on the surface. Flip with a spatula and cook about the same amount of time, at least 1-2 minutes, until cakes are golden brown on the bottom. Serve with maple syrup or your favorite peanut butter and jelly combo. Enjoy, and have breakfast few bother to complain about.

I will make this recipe again-just with raspberries and chocolate chips as blueberry stains scare me when I see them on the plate. These were even made one morning while I was going half crazy prepping for the play(it just took me this long to post the recipe). Happy Pancake making!

Recipe 106: Watermelon Rind Crisp Sweet Pickles

The challenge: 1) cutting watermelon rind into 3/4 inch cubes. Making sure you have at least 6 cups of watermelon rind(I think I did). 3) Canning always takes longer than I plan on (or have). 4) Maybe you shouldn't can when you are preparing for a play!

The recipe: 6 cups cold water, 1/3 cup pickling salt, 6 cups peeled watermelon rind---CRAP!!!! If you've had a bad day, insert expletive here. I forgot to peel the watermelon. I have to make this recipe again. Fortunately, James likes watermelon. I don't eat it unless its too hot to move, usually. I'm really glad I asked for canning supplies for my birthday, tongs will be quite helpful next time;-).

So, I cube the watermelon and prep the bowl of cold water and pickling salt, and put the watermelon in rind and all. I placed the bowl in the fridge and let it sit overnight. The next night, I pull out the watermelon, rind on, and drain and rinse very well. I place it in a large pot, cover with water and bring to a boil. I turned the heat down and cooked until the watermelon was fork tender, about 10-15 minutes. "Do not overcook." That's hard to do with the cubes not peeled. Its not inedible, I really hope, but I expect they'll be even better, done right. Lol...ugh.
Drain the rinds, set aside.

Next, combine the rest of the ingredients-which don't require peeling, thankfully. The 4 1/2 cups sugar, 2 cups distilled white vinegar, 2 cups water, 4 cinnamon sticks(at least 3" long), bay leaves, whole yellow mustard seeds, whole coriander seeds, allspice berries and whole cloves are placed into a large pot, and brought to a boil, then simmmered on low for 10 minutes. Add the peeled, drained watermelon rind and cook for about 1 hour or until the rind is almost completely translucent. Yes, I wondered that the outer edge was still slightly streaked with green here, but I couldn't find my problem. I even re-heated them the next morning, to see if I didn't boil them long enough.

Next, divide the watermelon rind (peeled) between two sterilized canning jars, likely a pint will work. I got 3 pints, but possibly because I didn't peel the rind. I am wondering if I should use a paring knife or a vegetable peeler to peel the next rind. James is recommending a vegetable peeler-with a straight-face even. I'm laughing at my own silliness on this one, so he could too. He must be distracted;-). So, back to dividing the watermelon rind into the canning jars, and pour enough pickling liquid to cover the rind by at least 1/4 inch. Add a cinnamon stick to each jar. Leave at least 1/2" head room at the top of the jar. Wipe the rims clean with a paper towel. Attach the lids and then the rings. Process the jars in a hot water bath for 10 minutes.

Remove the jars from the hot water, using tongs or a pot holder please. If you've canned before, you know this;-). They should seal as they cool. Any jar that does not seal properly should be consumed within two weeks and stored in the fridge/ice box.

Sealed jars of watermelon pickles will keep, stored in a cool, dark place, for up to 1 year.

I still can't believe I missed the part about peeling the watermelon rind. I will update when I re-create this recipe correctly. Back at it;-).

I have to make this recipe again. I doubt I will forget to peel watermelon for this ever again. When is cooking not an adventure? I may need to go back to knitting for a bit, but I make just as many mistakes there. And I'm now addicted to canning. Just hope the deer don't eat all the tomatoes.