Ducking Out

Duck was a common thread throughout my childhood. It was the go-to dish in my father's restaurant repertoire, whether it was orangey Siam duck at our favorite Asian restaurant (the miniscule thai, vietnamese, cambodian hybrid Gourmet House in Providence), the rich duck leg with port sauce at Chardonnays (my favorite restaurant of all time), in tiny drumstick form at that abhorrently expensive fancy-pants terrace in Nova Scotia or any other fine establishment where it popped up on the menu. I guess some kids must think of duck as something you feed at the park and chase around, but I knew better. That was one tasty bird! So while my friends did (and often still do) squirm and squeal at the thought, I relish my duck to myself. Unfortunately I've still managed to convert some along the way, which just means less duck for me.

My husband is a prime example of this. He'd never even considered trying duck until I convinced him to take a bite of the aforementioned Siam version. Now he orders it as often as my father did. I cooked my first duck at home for my first dinner party, and it became one of my first recipes on this site. It was nerve-racking and time-consuming and I've since learned to be smarter about cooking for a crowd, but it was delicious. It didn't deter me from trying again, and subsequent projects have led to successes that include the rich duck broth that graced my soup dumplings.

When honeymooning at Lone Mountain Ranch (which I HIGHLY recommend in every facet - but especially for the food), duck came up on the menu a couple of times. Our first night we lingered for 3 hours over the best meal of my life so far which of course included a seared duck breast and leg of duck confit with a cherry demi-glace. (Of course they outdid themselves with my new best meal ever on our last night with prosciutto wrapped quail over herbed spätzle - but that's a story for another time). Later meals also included duck confit crepes and a huckleberried version.

So as you can see, duck and I go way back. In all truth, our relationship is better when we just meet for dinner with little foreplay. But I've found a way around it. You get succulent, flavorful duck with crispy skin and tender flesh in relatively little time with almost no work. This is the way to do duck at home - on the grill with a sticky sweet glaze! Give it a try - or on second thought, maybe you shouldn't! More for me that way! :)

Grilled Duck with Gingered Sticky Glaze


Spice Rub
2 Tbsp ground ginger
1 Tbsp garlic powder
1 tsp ground coriander
1 tsp 5 spice powder
1 tsp black pepper
1 1/2 tsp salt
2 Tbsp brown sugar

Combine all ingredients and mix well.

Glaze
1/4 cup orange blossom honey
1/4 cup somewhat bitter marmalade
1/4 cup cream sherry
2 tablespoons grated ginger
1 Tbsp finely minced garlic
an orange - zest removed with a veggie peeler and juice squeezed and reserved
1 cinnamon stick
1 bay leaf

Combine honey, marmalade, orange juice and sherry in a small saucepan over medium heat until they start to melt and blend together. Add ginger, garlic, orange zest, cinnamon stick and bay leaf and bring to a simmer. Reduce until very thick (easily coats a spoon without running off.) Let cool.

And now...the duck itself!
1 4-5 lb. duck
1 orange, quartered
1 sweet onion, peeled and quartered

Preheat the grill (gas or charcoal) to a low indirect heat of about 300 to 325 F. If you are using charcoal, gather the coals to both sides and put a drip pan under the middle to cook the duck over. If you are using gas, use only the outer burners and place a drip pan directly under the grate.

Remove any visible fat or pin feathers from your duck, give it a good rinse and pat dry with a paper towel. Prick the skin all over with a sharp knife, taking care to just go through the skin and not into the meat. Rub the skin and the inside of the cavity with the spice rub. Stuff the cavity with alternating pieces of orange and onion.

Place the duck over the drip pan on the unheated side of the grill. Close the lid and cook for one hour, rotating halfway. Check to make sure the duck is cooking evenly and the drip pan is not overflowing. Cook for another half hour, rotating after 15 minutes or until sin is starting to get crispy. Brush with glaze, rotate and cook for 10 minutes at a time, repeating until the temperature of the thigh meat reaches 155 F. At that point, remove from the heat, cover with foil and let rest for 10 minutes before serving.

Saying Goodbye

About a year ago, L found out his uncle had leukemia. He felt badly because this was a man he hadn't taken the time to get to know, one he hadn't seen since he was a child. So the very next weekend, the car was packed for a day at his uncle's house in New Jersey. And then I got sick. Uncle H was just about to start chemo, and the last thing he needed was a compromised immune system. So I stayed home. I've regretted it ever since.

In the past year, L got to know his uncle better than ever before, and we were all touched by how he stressed the importance of family, even to those who had blown him off for so long, saying it was too far, would take too much time to visit. His emails and phone calls were daily for some time, and we all felt that we were in this fight together.

In April, H took a turn for the worse, right before his scheduled Independence Day bone marrow transplant. The NJ hospital refused to treat him until he was fully recovered. Fearing that would never happen, H and his wife packed up and stumbled down to a hospital in Texas known for their success rates. This is about when that ominous feeling in the pit of my stomach started. L had told his uncle all about me and his uncle had said "I can't wait to meet her." Although we'd spoken on the phone, I'd begun to feel that might never happen.

In May, L's mother was declared a perfect match for a bone marrow transplant. This was more than we'd been hoping for, and everyone, Uncle H included, was walking on air. August came and the transplant was made. Problem was, it wasn't taking. In order to transfer bone marrow, they must first kill off all of the patient's own. The hope is that the transplanted marrow will start growing and take over blood cell production for the body. This was slow going. The autoimmunity designed to protect our bodies from invaders worked against him, rejecting the new cells. H was getting worse and the medication was putting him through so much pain. He kept asking for them to stop and let him go home. Because of this he had to be sedated.

Yesterday his suffering came to an end. L received an email at 11am from H. One line: slow going but still fighting. At 4pm his mind lost the battle against his body. And I sit here watching my blinking cursor without the words to describe what the world has lost. We're glad there's no more pain, but we wish we could have fought harder.

So H - here's to you. A bright and cheery recipe for the person who was always smiling and joking, even in the midst of the fight of your life. I'm sorry we never did meet, but you've touched my life more than you know.


Southwestern Chicken Pizza


1 recipe of your favorite pizza dough, prepared through the first rise
chile sauce, recipe follows
sliced chipotle chicken, recipe follows
2 cups shredded Colby Jack

salsa fresca, recipe follows
creamy lime sauce, recipe follows

Preheat oven to 500 degrees with a pizza stone on the middle rack. Roll or stretch dough out to a 16 inch oval (or the size of your pizza stone).

Remove the preheated pizza stone from the oven and place on the stove's surface. Transfer pizza dough to it. Let the bottom cook about 3 minutes or until slightly crisp, then use tongs to flip the crust over (this seals the dough so it doesn't get soggy).

Spread on chile sauce. Top with chicken, then cover with cheese. Bake 7-10 minutes, or just until cheese melts and crust is cooked through.

Top pizza with salsa fresca and drizzle with lime sauce. Cut and serve. If you're afraid of the messiness, eat with a fork. I'm daring, messes don't scare me!



Recipe components are listed in the order they should be prepared.


Chipotle Chicken
2 chicken breasts
2 chipotle in adobo, finely minced
1 Tbsp adobo sauce
1 Tbsp tomato paste
1 tsp garlic powder
1 tsp worchestershire sauce

Put chicken breasts in a bag. Add all other ingredients and squish to mix and coat chicken. Marinate in the fridge 8 hours or overnight.

Preheat a grill on high. Grill chicken over high heat until cooked through and well charred. Let rest at least 10 minutes before slicing.


Salsa Fresca
1/2 medium red onion, diced
1 cup ripe tomato, diced
2/3 cup roasted corn
1/3 cup black beans
3 pickled serrano (green) chiles, finely minced
3 Tbsp finely minced cilantro
1 tsp garlic powder
1 tsp salt

Combine all ingredients and mix well. Let sit so flavors can develop, at least one hour.


Creamy Lime Sauce
zest of one lime
juice of half a lime
2 Tbsp minced cilantro
1/2 cup ranch dressing

Combine all ingredients and mix well. Set aside.


Chile Sauce
2 chipotles in adobo, finely minced
2 tsp adobo sauce
1 Tbsp ketchup
1/4 cup barbeque sauce
1 tsp Worcestershire sauce
1/2 tsp liquid smoke

Combine all ingredients and mix well. Set aside.

Slow Cooker BBQ Pork For A Crowd

Yes, it's another pulled pork recipe. Only supersized. And on uber-cheesy bread. So, in case you didn't get enough with this Latin / Asian take or my Char Sui Bao, here's a more traditional, All-American version.

I'm sure I've told you all about MOLDOW (Munchies On the Last Day Of the Week), but just in case I'll give a refresher course. MOLDOW is a lovely tradition at the high school where I teach, where everyone in the math and science departments take turns to bring in some home cooked food on Fridays (or sometimes wednesdays or thursdays) for breakfast and lunch. A former department chair started up this tradition over ten years ago, when he won a free turkey and made everyone turkey sandwiches for lunch. It's been gaining in popularity ever since and is a weekly ritual that has, quote " gotten way outta hand." [Sidenote: I may be the reason it's gotten way out of hand. I'm not sure I'm upset about that.]

Pulled Pork is perfect for MOLDOW. It's easy to make ahead, actually tastes better after a couple days, and reheats quickly in a crockpot. Not to mention it feeds a huge number of people for relatively little cash. Please feel free to scale down this recipe. It is sized to feed 30+ people. This is fantastic on the cheesy bread recipe below, but also awesome with some sour cream, scallions and tortilla chips.


Slow Cooker Pulled Pork

15 lbs. pork shoulder (about 20 lbs if bone-in)
hickory smoked salt
chile powder
brown sugar

1 tsp butter
1 large sweet onion, grated
1 1/2 chipotle peppers in adobo, chopped fine
2/3 cup dry vermouth
1/3 cup ketchup
3 Tbsp tomato paste
1 Tbsp pomegranate molasses
2 Tbsp dark molasses
1 Tbsp orange blossom honey
1/4 cup red wine vinegar
1/4 cup worchestershire sauce
1 Tbsp liquid smoke
2/3 cup orange pinapple concentrate
1 Tbsp dijion mustard
1 tsp chile powder
1 1/2 Tbsp garlic powder
1 Tbsp cinnamon chipotle rub
1 Tbsp pork rub (McCormick)
1 tsp crushed oregano
2 tsp ground cumin
1 tsp ground black pepper
1 1/2 cup water

Rub pork with brown sugar, chile powder and hickory smoked salt. Grill over high heat until caramelized and lightly charred on the outside. Let rest while you make the sauce. Melt butter in a medium saucepan over medium high heat. Saute onion and chipotle until soft. Add remaining sauce ingredients (I know - it's a lot, but it's good!). Simmer 10 minutes. Remove from heat and let cool to lukewarm.

Pour sauce down over pork. At this point you can cook or refrigerate overnight. Braise in a slow cooker set to low for 10 whopping hours (low and slow, baby!).

Remove pork to a bowl and shred with a fork, discarding pieces of fat. This should be super easy, as the pork has a tendency to almost melt by this point. Bring liquid to a boil, and reduce by at least half, or until slightly thickened. Blend with a boat motor (stick blender) until emulsified. Toss pork back into sauce.

Serve immediately or refrigerate overnight. Reheat in a crockpot on high heat for one and a half hours. Keep warm until serving (mine has a lovely setting for this too).



Cheesy Bread for Pulled Pork Sammies
Makes 4 loaves - perfect for the full recipe of pork above. Halves easily.

Leave out the chiles if you're not a fan of the heat (or cooking for people who aren't). You can use white cheddar, but the yellow lends beautiful color to this loaf.

2 2/3 cup warm water
2 packets active dry yeast
4 eggs
4 Tbsp rendered bacon fat (yeah, I know - but it's for 4 loaves of bread people!)
4 Tbsp unsalted butter
4 tsp hickory smoked sea salt
4 tsp sugar
2 tsp smoked paprika
1 Tbsp ground black pepper
1 Tbsp garlic powder
2 tsp chile powder
1 chipotle in adobo, minced (optional)
1 cup shredded extra sharp cheddar
11 - 12 cups flour

4 cups crumbled sharp cheddar
smoked paprika
freshly ground black pepper
chile powder
garlic powder
hickory smoked salt
1 cup shredded sharp cheddar

Combine water and yeast in the bowl of a stand mixer and let sit 5 minutes, or until foamy. Whisk in eggs, bacon fat, butter, salt, sugar, spices and cheddar. With the mixer's dough hook, slowly knead in flour in small additions until a soft, not sticky dough forms. Knead by hand on a lightly floured surface for 4 minutes, then place in an extra large oiled bowl covered with plastic wrap. Let rise one hour, or until doubled.


Spray four 8 x 4 inch loaf pans with nonstick spray. Separate dough into 4 pieces. Roll each out into an oval on a floured surface. Top each with cheese crumbles and sprinkle with spices. Roll each up like a jellyroll, tuck ends under and place seam side down in a prepared pan. Spray with nonstick spray and let rise one hour.


Preheat oven to 375. Place pans on a large baking sheet. Bake for 35 minutes. They should be golden. Top with shredded cheese. Bake another 5-10 minutes, or until cheese is bubbly. Cool in pans 15 minutes, then unmold onto wire racks to cool.

My burger went to Hawaii, and all I got was this T-shirt...

Racheal of Coconut Lime had a darn good idea with the Hawaiian Burger idea. Even still, I couldn't help but think of what I'd do differently. And all that thinking led to my mouth watering, my grill getting all fired up and a dinner devoured at dusk... (The only bad thing about that is the light isn't great at dusk, but the food is good!)

Hawaiian Turkey Burgers



1 lb. ground turkey breast
4 oz. canned water chestnuts, drained and chopped fine
2 Tbsp minced fresh pineapple
1 tsp pineapple juice
2 Tbsp hoisin sauce
2 tsp barbeque sauce
1 tsp ham soup base (I like Better then Bouillon brand)
1 tsp garlic powder
1 tsp hickory smoked salt
3/4 cup panko

4 slices fresh cored pineapple
4 slices Maui Sweets (similar to Vidalia onions)
Teriyaki sauce for basting - Soy Vay's Island Teriyaki is recommended - it's made with pineapple juice
Hoisin sauce for condiment

4 hawaiian sweet rolls, recipe follows

Combine turkey, water chestnuts, minced pineapple, juice, sauces, seasonings and panko. Use your fingers (yes...it's squishy and eww and all that....get over it!) to thoroughly mix them together. You may have to use slightly more or less panko to absorb the amount of moisture in your burgers. Form into 4 patties, fairly flat and wide so that the insides will cook completely. Brush with vegetable oil before grilling.

Grill burgers over direct heat. Use a grilling wok for pineapple and onions, since they have a tendency to soften and fall apart as they cook. Baste everything several times with teriyaki as it cooks, letting it get dark and caramelized. Serve burgers on sliced, grilled buns with onions and pineapple, and hoisin sauce if desired. We had baked beans and steamed carrots tossed in teriyaki and orange blossom honey as sides.



Hawaiian Sweet Rolls
Adapted from a recipe in the Bread Baker's Apprentice



These are beautifully light and fluffy, rich and just sweet enough. They're the closest I've been able to come to the Portuguese sweet rolls I loved so much living near New Bedford. Unfortunately, even though they taste the same, they just don't have that croissant-like texture. It must be a laminated dough. I'll have to try this same dough, but rolling a butter block into it like the danish braid.

Sponge
1/2 cup orange pineapple juice, warmed for 30 seconds in the microwave
1 Tbsp sugar
1 packet active dry yeast
1/2 cup unbleached bread flour

Whisk ingredients together and let ferment at room temp at least one hour, up to three hours.

Dough
6 Tbsp sugar
1 tsp salt
1/4 cup nonfat dry milk
4 Tbsp butter, softened
2 large eggs
1 tsp dark rum
1 tsp vanilla
3 cups bread flour
water (or pineapple orange juice)

1 egg beaten with 1 tsp water for egg wash

In a stand mixer, cream the butter with the sugar, salt and dry milk. Add eggs, rum and extract, mix well, then add sponge and mix. Working with a dough hook, add all of the flour. Add water, 1 tsp at a time, until the dough is soft and supple, not sticky or wet. Knead for 8-10 minutes on medium low speed. Transfer to an oiled bowl and roll dough to coat it. Cover with plastic wrap and leave in a warm place for 2 hours.



Divide the dough into 6-8 balls, depending on what size you like your hamburgers. Arrange them in a greased 9" x 13" pyrex baking dish, coat with nonstick spray and loosely plastic wrap the dish. If desired, cut X's in the top with kitchen shears. Let rise another 2 hours (they will touch each other and should double in size.

With 30 minutes left on the rise, preheat the oven to 350.

Brush the rolls gently with egg wash. Bake for 30-40 minutes, or until tops are golden and interior reads 190 degrees on an instant read thermometer (this will insure they are still soft and fluffy inside).

Mexican Fiesta

Watching Boy Meets Grill always makes me crave mexican food. Such was the case this morning. It led to this Mexican feast.

Black Beans and "Rice" Pasta Salad



2 1/2 cups orzo, cooked, rinsed and drained
1 yellow bell pepper, chopped
1 can black beans, rinsed and drained
1/4 large red onion, diced
1 cup thawed frozen corn kernels
1 cup tomatoes, diced
1 poblano chile, roasted with skin and stem removed, minced
1 chipotle chile in adobo, minced
lightly packed 1/4 cup of cilantro, chopped
2 Tbsp. lime juice
4 Tbsp. vinegar from a jar of hot peppers
1 Tbsp olive oil
1 Tbsp chile powder
1 Tbsp cumin
1 Tbsp garlic powder
1 tsp ground black pepper
1 tsp salt
1 tsp oregano

Combine all ingredients and toss. Let sit for an hour for the flavors to meld together.


Sweet Potato Fries with Maple Chile Dipping Sauce



1 large sweet potato (about a pound), peeled
olive oil
sea salt

3 Tbsp of the darkest maple syrup you can find
1 tsp good chile powder

Preheat oven to 400. Section the sweet potatoes into french fries (this will take an extremely sharp knife and some elbow grease). On a large jelly roll pan, drizzle with olive oil and toss to coat. Sprinkle with salt. Roast for about an hour, turning every 15 minutes. These will get mushy at first, but they will crisp up as they blacken. Even though they turn black in spots, they are not really burnt.

For sauce, just combine syrup and chile powder and mix well. (BTW - this makes a fabulous topping for grilled corn when you use it to make a compound butter)


Spice Rubbed London Broil



2 lb. london broil steak, trimmed of exterior fat
3 Tbsp chile powder
1 Tbsp cumin
1 Tbsp garlic powder
2 tsp smoked paprika
1 tsp freshly ground black pepper
2 tsp oregano
1 1/2 tsp sea salt
1 Tbsp. dark brown sugar
2 Tbsp guacamole if desired (I Sandra Lee this a bit: 2 avocados, a packet of guac mix, fresh diced tomatoes and red onion and 2 Tbsp lime juice)

Combine all spices and rub onto steak. Let sit in the refrigerator at least an hour. Bring to room temperature. Preheat a grill. Grill over high heat no longer than 2 minutes on each side. Let rest at least 5 minutes for the juices to redistribute. Slice thin against the grain. Top with guacamole.

Dinner: Street Food Style

I've always wanted to make these, but I figured they were too complicated. I was so wrong! If you can bake bread, you can make these. What a great way to use up leftover pulled pork!

Char Sui Bao (Steamed Pork Buns)



Dough

1 cup warm water
3 Tbsp honey
1 packet active dry yeast
2 cups whole wheat pastry flour
1 3/4 cups unbleached all purpose flour
3 Tbsp vegetable oil
1/4 tsp salt
1 tsp black pepper
1 Tbsp Chinese five spice powder
1 tsp ground ginger
1 1/2 tsp baking powder

Filling
1 lb. leftover asian flavored pulled pork
mixed together with 2 thinly sliced scallions

In the bowl of a stand mixer fitted with a dough hook combine water, yeast and sugar. Let sit for 5 minutes. Add remaining dough ingredients and stir to combine. Knead on medium-low speed for 5 minutes. Let rise in an oiled bowl one hour, or until doubled in size.

Punch dough down. Let rest for 5 minutes.

Divide dough into 8 equal balls. Roll each ball out into a circle - about 5 inches in diameter. Place 1/4 cup filling in center of dough circle. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling.

Arrange 4 buns in one rack of an oiled bamboo steamer, seam side down. Repeat with other rack and cover with the lid. Heat 1 inch of water to a boil in a wok. Place steamer over water, reduce heat to medium and steam buns 15 minutes. They should puff slightly. Cool 10 minutes before serving.

East Meets West

Yes, so maybe I've been on a pulled pork kick. But can you blame me? It's inexpensive. It's tender. It's moist. It lends itself too so many international flavors. And best of all, I can prep it the night before and it cooks while I'm at work. I got a gorgeous All-Clad deluxe slow cooker as a Christmas gift. It is especially neat because of it's nonstick cast iron insert, which can be used on the stovetop for searing and then put in the dishwasher for easy cleanup. Another favorite feature is its programmable settings, so I can ask it to cook on high for one hour, low for 8 hours, then it automatically keeps my food warm until I'm ready. It makes weeknights so much easier.



I've been playing with different pulled pork flavors. Of course, traditional smoky Carolina BBQ is satisfying and Latin flavors dance on the tongue. But this may be my favorite. The asian flavors mingle with the pork's buttery undertones.

Now, I know I already paid tribute to Coconut & Lime with an original recipe. I did not intend to also make one of Rachel's recipes, but I was curious to compare her hamburger buns to mine. They're also so good that the verdict's still out. I have no idea which one I prefer. Hers are slightly softer, which I love for pulled pork, but isn't as important to me for burgers. In any case, I never want to buy buns again.

Asian BBQ Pulled Pork



5- 6 pounds boneless pork shoulder (2 smaller pieces work best)
1/3 cup soy sauce
1/3 cup Chinese black vinegar
2/3 cup kansas city style BBQ sauce
2/3 cup hoisin sauce
1 Tbsp Worcestershire sauce
2 Tbsp oyster sauce
1/4 cup honey
1 Tbsp mirin
2 Tbsp minced garlic
2 Tbsp grated fresh ginger
2 cups water

Grill pork over high heat, searing each side until golden. Pork should not be cooked on the inside. Put aside to rest. (You can also sear this in a cast iron pan on the stovetop if needed.)

Combine all other ingredients in the insert of a slow cooker. Add pork. Liquid should come at least halfway up sides of pork pieces. Refrigerate overnight.



Bring to room temperature. Cook in the slow cooker on low for 8 hours. Remove pork and shred (You can shred it with a spoon if you like - it's that tender). Reduce sauce until syrupy. Toss pork in sauce. Serve on whole wheat hamburger buns with crisp steamed green beans in garlic sauce.




Whole Wheat Soft Hamburger Buns



For the buns, follow Rachel's recipe, but substitute whole wheat pastry flour for 1 3/4 cups of the all purpose flour. This gives them a nutty flavor and makes them more nutritious too.

Buckets of Baked Beans

Per request by my other half, I recently bought a huge bunch of his favorite collards. The trouble is, I feel like very few foods I like to make pair with collards. Then in this month's Fine Cooking, they published a recipe for homemade baked beans. Having never tried to make my own, I decided to give it a go. Unfortunately, I didn't fully read that the recipe only called for one pound and so I soaked 2 lbs overnight. I had NO idea how much dried beans swelled up when soaked. What started as a reasonable amount turned into massive quantities. To make matters worse, L left for the Indy 500 two days after I made them, so I was left to eat baked beans on the side of every lunch and dinner for a week. We didn't finish them until the day after he returned! I am posting the properly halved recipe, which has been made my own through significant modification.

Smoky Southern Baked Beans

1 lb. dried pinto beans

2 Tbsp. unsalted butter
1 medium sweet onion
2 cloves minced garlic
1 Tbsp. spicy chile powder
1 chipotle pepper in adobe, minced
2 tsp cumin
1 Tbsp dried oregano
1 tsp allspice
6 cups stock (beef might be better but I used chicken)
1 porcini boullion (see my pantry essentials)
1 Tbsp mustard
2 tsp espresso powder
1 large half smoked turkey drumstick

1/3 cup molasses
1/3 cup ketchup
2 Tbsp. worshestershire sauce
1/2 cup sherry
1 tsp liquid smoke

salt and pepper to taste
,
Sort through beans and remove any stones. Submerge, covering with 3 inches of water, in a large bowl and soak overnight. Drain gently.

Preheat oven to 300. In a cast iron dutch oven, saute onions in melted butter until soft. Add garlic and cook for one minute. Add dry seasonings and let the spices cook until fragrant. Add the stock, boullion, mustard, espresso powder and beans, and bring to a simmer. Cover and bake about 50 minutes, until beans are mealy in texture. Add remainder of ingredients and bake uncovered for 30 minutes. Remove turkey leg to cool. Simmer over medium heat, stirring occasionally, until sauce thickens. Use a fork to pull shreds of the turkey leg off (discard skin and bone), and add these back into the pot. Serve immediately or let sit overnight and reheat.




Accompaniments:

Collard Greens (slow braise with onions, sherry, chicken broth, and the smaller half of the smoked turkey leg)

Jalapeño Cheddar Biscuits (I might eventually get around to posting this recipe)

Pan Fried Cornmeal Crusted Turbot

OR

Barbeque Chicken

OR

Oven Braised Ribs - I change this recipe up every time but you can find the basic one here.

Better-than-the-Steakhouse Dinner

Since I've moved out into the boondocks, supermarkets are not close by. It is one of the few drawbacks of living in the country. However, the billions of stars above the fire on crisp clear nights, the fawns playing next to the pond while mom grazes nearby, and the rolling hills of corn and pastures dotted with horses greeting you on your way home makes it more than worth it.

I used to visit the supermarket at 7 am on Sundays, since it was 5 minutes from my apartment and I could avoid the crowds that clog up the aisles later in the day. But now, I'm just not willing to drag myself out of bed at 6 on a weekend so that I can jump in a frigid car and head out to shop. I commute 45 minutes to work anyways, so I usually do my shopping on my way home, at the incredibly impressive Wegman's in Hunt Valley.


This Saturday morning, my kitten - who's just gone into heat for the first time (imagine the fun) - woke me up howling and jumping around the bedroom. I had missed my normal Friday shopping (it was a snow day, and nothing can persuade me to leave my house on a weekday if I don't have to), so I decided I may as well make my pilgrimage, since I was up way too early anyway - and with no ingredients to do some early morning baking.

I had forgotten how serenely meditative grocery shopping could be in the early morning hours. I could take my time, handpicking the best fruit, lingering over possibilities for the next week's meals, and debating whether I would actually use those exotic ingredients that I came across. The store was just waking up, employees trickling in to replenish the shelves, artfully arrange the produce, set out the lamb racks and rib roasts, dissect a stunningly silver 4 foot rockfish into handsome filets. Sure, there are some drawbacks to shopping so early - no sushi, cooking demos with tasty samples, or rotisserie chickens fresh from the oven. But the Zen-like experience, along with first pick of the day's best, makes it even better. I also got first dibs on the day's biggest markdowns on meat, which really helps the wallet, since Wegman's doesn't DO sales on meat. I snatched up two beautiful porterhouses marked down from $30 to $11, just because their sell by date was the next day.

These made the most sublime dinner, grilled simply with a spice rub, and served with our favorite roasted brussel sprouts. This meal would have easily cost $40 a person if we ordered it at a nice steakhouse, and at thirteen bucks a head, it can't be beat.

Spice Rub
1/4 cup packed brown sugar
1 tsp garlic powder
2 tsp cracked black pepper
1 tsp salt
1/2 tsp chili powder
1/2 tsp onion powder
1/4 tsp cumin
1/4 tsp Old Bay
1/4 tsp oregano

Mix to combine. Rub onto gloriously thick steaks and let sit in refrigerator for at least one hour.


Roasted Brussel Sprouts


I serve these to anyone who tells me they don't like brussel sprouts. I have not had one complaint yet. From my own childhood, I remember being plagued by boiled, insipidly bitter little cabbages with no redeeming qualities. One day, inspired by a loving ode to the spouts that I came across in one of my magazines, I bravely gave them another chance. Halving and roasting these little gems results in crispy shelled, only ever so slightly bitter bites of flavor. Any remaining bitterness is balanced with sweet balsamic and salty sharp grated italian cheeses. (Note: these may look burnt, but let me assure you - you will not taste any charred flavor)

3 1/2 cups cleaned, trimmed brussel sprouts, halved
olive oil

1/4 cup aged balsamic vinegar - use the best you can afford
1/8 cup grated parmigiano reggiano
1/8 cup grated pecorino romano

Toss halved brussel sprouts with plenty of olive oil to coat. Spread out on a jelly roll pan with enough space between them for even cooking. Roast at 400 degrees until caramelized and outer leaves blacken and crisp. Toss with vinegar and cheeses and serve while still steaming.

For porterhouses: Preheat grill until it's glowing hot (yes - you can and will do this in the snow - it's worth it!). Sear porterhouses over high heat, a couple of minutes per side for medium rare, until a carmelized crust has formed but the meat is still gorgeously red on the interior.

Game Day Dinner

It's about 20 degrees outside with a biting wind and today is playoff day. That means I'm stuck watching the patriots vs. chargers and giants vs. packers games that are back to back this evening. It may not be my ideal way to spend a Sunday afternoon, but I have to give a little bit during the playoffs, or else face built up levels of testosterone that are frankly scary. So I've resigned myself to sitting with eyes glazed over watching bulky guys of diminished intelligence run back and forth in spandex, slapping each others behinds and jumping on top of each other with bone crunching force.

My one solace during football season is game food, which is comfort food at it's best. This meal, with a cold Sam Adam's Winter Lager is enough to make football tolerable. At least until halftime.


Southwestern Corn Bake
Ingredients:
2 packages Jiffy corn bread mix
2 cans creamed corn
2 cans regular corn
1 stick softened butter
2/3 cup plain yogurt
1 1/2 minced chipotles in adobo sauce
1 tsp. garlic powder
1 tsp. oregano
1/4 cup diced banana pepper rings
2/3 cup shredded mexican cheese

Directions:

Preheat oven to 400 degrees. Combine all ingredients in a large mixing bowl and stir to combine. Transfer into a greased 9 x 13 pyrex baking dish. Bake until edges brown and pull away from the pan, about 50 minutes. It will be slightly soft in the center.


My two cents:
This is an extremely easy go-to cornbread. I love the no fuss preparation and the flavor is rich and satisfying.



Game Day Chili
Ingredients:
1 medium Mayan sweet onion, chopped coarsely
3 strips bacon, sliced thin
1 lb. ground sirloin
1 paket low-soium taco seasoning
1 Tbsp. cumin
2 Tbsp. chile powder
1 minced chipotle chile in adobo
1 Tbsp. tomato paste
1 Tbsp. oregano
3/4 bottle beer
1 8 oz. can italian style diced tomatoes
1 16 oz. can baked beans (brown sugar style)
1 1/2 Tbsp. Dijon mustard
1 Tbsp. maple syrup
1 tsp. Worchestershire sauce
1 tsp. liquid smoke
1/2 tsp cocoa powder
1/2 tsp espresso powder
1/2 cup diced banana pepper rings

1/4 cup flour
3/4 cup liquid from banana pepper jar


Directions:

Saute onions and bacon in a large saucepan until all the fat is rendered and onions start to caramelize. Add ground beef and seasonings, including chipotle and tomato paste. Continuously stir to break up meat and mix thoroughly until meat is cooked through.

Deglaze pan with beer. Add tomatoes, beans, mustard, syrup, Worchestershire, liquid smoke, cocoa and espresso powder.

Combine pepper juice and flour to make a slurry. Add to chili and bring to a boil to thicken.

Serve brilliantly hot with a large wedge of cornbake, topped with shredded cheese and red onion.

My two cents:
One of my many takes on chili. Good, hearty and quick.

Oven Roasted Baby Back Ribs

Ingredients:
1 slab baby back pork ribs

Dry Rub
8 Tbsp dark brown sugar, tightly packed
3 Tbsp kosher salt
1 Tbsp chili powder
1/2 Tbsp ancho chili powder
1/2 tsp ground black pepper
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp Old Bay Seasoning
1/2 tsp italian seasoning
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp. nutmeg

Braising Liquid
1 cup cream sherry
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1 tablespoon maple syrup
2 cloves garlic, chopped
Directions:

Preheat oven to 250 degrees F.

Make an aluminum foil boat for your ribs. Combine all dry rub seasonings, then sprinkle half on each side of the ribs, rubbing it into the meat. Fold foil over and refrigerate at least one hour.

Open your foil boat and pour mixed braising liquids over the ribs, then seal completely. Braise the ribs in the oven for 2 1/2 hours.

Top with reduced braising liquids or your favorite BBQ sauce (we make our own).

My two cents:
These fall apart, they are so tender. Very good, considering they were made on a 40 degree rainy day when we couldn't get to the grill. We had them with a whole grain pilaf by Near East, that I added some peas, corn and asparagus to.