One of the most famous, most recreated menus on the planet has to be the Last Supper aboard the Titanic. I haven’t a clue as to why the sinking of this grand ocean liner holds such a romantically tragic place in the social physic, but it does. The Titanic has been the subject of many books, films and television programs. Immediately following the loss at sea, the public seemed unable to get enough and that appetite carried forward throughout the years. In all there were a total of 19 films and 27 Television productions, including a 1971 episode of Night Gallery entitled Lone Survivor.
Mashed Potato Success
For those of you on Facebook, then you know how FB will show you something you’ve posted from the past and ask you if you want to share it again. Most of those I’ve seen shared by family are photos and cute stories from their past postings. Nearly all my “memories” are recipes and cooking tips – some long before my blogging days. (The biggest reason I started blogging in the first place was because my personal Face Book account was so full of recipes and tips. Everyone I knew was asking for me). This is one of those past posts that popped up, and I thought I’d pass it along . . . good advise.
Del Diavolo Pollo Alla Griglia – The Devil’s Grilled Chicken
Hi everyone. I wanted to take a moment to share a wonderful grilled chicken dish. This chicken can be cooked on the grill (best) or on rainy days, it can be broiled in the oven.
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Mema’s Potato Salad by Popular Request
This recipe is one I’ve been using for years, and it never fails to be a crowd pleaser. Even the non-potato salad fans become converts. (Hubby among them). Occasions that naturally call for potato or macaroni salad, I usually make both since Hubby’s favorite is macaroni, while Kiddo and I prefer a potato salad. Up until recently, Hubby hadn’t even tried my potato salad. When he finally did, he let me know it wasn’t like the store-bought kind (dah!) and that he liked it.
I remember my mother’s potato salad – which is almost nothing like the potato salad I make. Hers was pink. Just what all she put into her salad, I don’t know. I do know there were potatoes, eggs, and mayonnaise – but that’s where the similarities end. Mom’s “secret ingredient” was beets, her signature pink potato salad. She garnished the salad with asparagus, the kind that comes in a jar or can. The thing I remember most about Mom’s salad was that the kids all left behind a plates of uneaten beets. When I made potato salad for the first time on my own, two ingredients were intentionally omitted – the beets and the limp asparagus. While I do miss her signature pink color, I don’t miss the beets.
If you want to dress the salad up a bit, as pictured, then simply boil up a few extra eggs, devil them and there ya go. To make the onion blossoms, simply trim the root ends from some green onions, then cut about an inch or so at the base, slit it several times and dip the onion into ice water. The shock of the cold will cause the onion to “curl”. If the onion is very pale, you can add food coloring to the ice water and the onion will soak in a bit of the color. The longer the onion is left in the water, the more color it will absorb.
A nice variation to the basic recipe would be to add chopped bacon, cubes of Cheddar Cheese and increase the amount of sour cream. It easily transforms from a Potato Salad to a Loaded Baked Potato Salad which is equally yummy. The beauty of any basic potato salad recipe is that it is versatile – lending itself to an array of additional ingredients that bring new depth and texture to the plate. Have fun with it – and make it your own, with your personal touches.
Mema’s Potato Salad
3 lbs Yukon Gold Potatoes
4 Eggs, hard-boiled
1 Red Onion, minced
2 Celery Stocks, minced
1 Tablespoon Bacon Drippings, warm (Optional)
1 Cup Mayonnaise
1/4 Cup Sour Cream
1 Tablespoons Mustard
2 Tablespoons Red Wine Vinegar plus a sprinkling for potatoes
Kosher Salt & Fresh Black Pepper to taste
¼ Cup Parsley or green onion for garnish
Peel and slice potatoes into large chunks. Place potatoes in a stockpot and cover with 1-inch of salted water. Bring to a boil, reduce heat to medium-low and simmer until potatoes are just tender but not soft, about 10-15 minutes. Drain well. Sprinkle LIGHTLY with red wine vinegar and set aside in refrigerator to cool.
Place eggs in a saucepan, add cold water to cover eggs. Bring to a boil, remove from heat and cover. Let sit for 12-14 minutes, then plunge eggs into cold water to stop cooking process. Once cooled, roll egg on counter to crack the shell. Return eggs to cold water and let sit for about 15 minutes. This will help to make the eggs easier to peel.
Meanwhile, in a large bowl combine onions, celery, bacon drippings, mayonnaise, mustard, sour cream and red wine vinegar. Whisk to combine. Taste dressing and season with kosher salt and fresh ground black pepper to taste.
Peel and chop 3 eggs. Add to dressing. Cut V marks in 4th egg to create two tulip flowers. Reserve 1 flower, chop other and add to dressing. Taste dressing a second time, adjust seasonings as necessary.
Place potatoes in a large bowl. Pour egg dressing over potatoes and toss to coat. Smooth out top. In the center, using the back of a spoon, create a small indentation. Place Egg flower into indentation. Sprinkle top of salad with parsley or chopped green onion for added color. If desired, sprinkle lightly with paprika. Cover with plastic and refrigerate until well chilled.
Chicken Piccata – Mema Style
Oh my goodness, I am at a complete loss for words! Here I’ve been inviting you into my kitchen since February, I’ve shared over 200 recipes and yet I failed to rave about one of my favorites – Chicken Piccata. Well, that’s going to be set straight right now!
This trusted recipe has been in my collection for more years than I care to count. I found the original recipe in one of those Fundraiser Cookbooks, and immediately set about the task of tweaking it to our liking. The addition of sliced red onions gives the sauce a pink hue that lends a layer of color to the dish. This is one of my favorite recipes for good reason . . . It travels well. It can be increased easily to accommodate large crowds. It’s been a proven success at dinner parties and potlucks alike. And if those aren’t reasons enough, this dish has always been a huge hit with everyone – young – old – picky eaters and those who will eat anything.
Chicken Piccata is the perfect go-to recipe when entertaining because it holds well in a warm oven, giving plenty of time to clean up the kitchen before guests arrive. I like to serve it with steamed asparagus and Angel Hair Pasta tossed with a little garlic-butter. A threesome made in heaven.
Chicken Piccata – Mema Style
6 boneless, skinless THIN-cut chicken breasts
6 tablespoons Dijon Mustard
4 Eggs
2 cups Italian Seasoned Breadcrumbs
6 tablespoons olive oil, divided in batches
½ cup chicken broth
½ cup white wine
2 ½ tablespoons Lemon Juice
1 teaspoon salt
½ teaspoon white pepper
3 tablespoons capers, drained and rinsed
1 large red onion, sliced into rings
1 large lemon, cut into 6 thin slices
¼ cup Butter
Tip: It’s best to use THIN sliced chicken breasts; that way you are good to go and there won’t be the need to take your frustrations out on the chicken. However; if using plump boneless breasts, you’ll need to get them thin – no more than 1/4″ inch thick. This can be accomplished one of three ways – get your butcher to do it. Take the chicken home; freeze it until firm, then slice it yourself (much like a butterfly cut only all the way through. Three breast cut in half will give you the six you need). OR you can beat the heck out of the poor breasts. To do this, place the breasts; one at a time; between two sheets of plastic wrap and pound with the flat end of a meat mallet. Just be careful that the flesh doesn’t tear.
Whisk Dijon mustard and eggs in a glass pie pan. Place bread crumbs in another pie pan. Set pans aside.
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. While pan heats, dip chicken into mustard mixture. Allow any excess to drip back into the pie pan. Then roll breast into bread crumbs. Add chicken to skillet and cook for 3 minutes per side or until browned and cooked through. You will want to cook the chicken in two batches to avoid over-crowding of the pan.
Remove the chicken to a baking dish large enough to hold all the chicken and Piccata sauce. Keep warm in a 300-degree oven. Add remaining olive oil to skillet. Repeat with remaining chicken breasts – dip; bread and brown. Place in oven to keep warm.
To the now empty skillet; add chicken broth, wine, lemon juice, capers, butter, salt, pepper and red onions to skillet. Bring to a boil, scraping up browned bits. Reduce heat and simmer for 10 minutes or until onions are tender.
Remove chicken from oven and pour sauce over the breasts. Arrange lemon slices on top of chicken. Cover chicken with foil, return to the oven until ready to serve. It’s best to allow chicken to sit in liquid for at least 15 minutes to soak in flavors before serving.
Note: This chicken is now ready to travel if you like. Keep covered until ready to serve. If necessary, reheat in a low oven for 10 minutes or so before serving.
Chorizo-Lime Street Tacos
Street Tacos have been around for as long as tacos themselves. Once packed for the working man much the way a sandwich is packed in a lunch box, these tacos are now a popular items among Food Truck and Street Cart diners. Traditionally speaking, street tacos are made from fish or slow-cooked shredded pork. Mine aren’t.
Continue reading “Chorizo-Lime Street Tacos”Fresh Berry Trifle – A colorful Summertime Dessert
Memorial Day is long behind us and the 4th of July is fading fast. All those wonderful holiday recipes of summer are now tucked away for yet another year. And yet some dishes are so wonderful, we can’t bare to let them slip into sweet memory.
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Pork Tenderloin with Garlic Infused Milk
In French, this is Filet de Porc à l’ail Infusé Lait. Sounds decadent, doesn’t it? I think this dish sounds more appetizing in French. There’s something about “garlic infused milk” that doesn’t sound very delicious. Don’t let that fool you.
Crunchy Double Crusted Taco Pie
This is sort of a spin-off from the ever so popular Mexican Taco Ring. While lacking in lettuce; tomato and such; it makes up for in the crunch of Doritos Chips. I made it a point to get Ground Chuck from my butcher – love the robust; beefy flavor of chuck. If you are thinking 80% Lean is the same – it’s not. Chuck comes from the shoulder – while most other types of ground beef come from the hind leg. Be warned – Chuck has about three times the calories of other ground beef. Which begs the question – why is the more tasty cuts also the highest in calorie count?
Mesquite Broiled Cornish Game Hens
One Sunday morning I found myself standing in front of my freezer, a blank look on my face. I wanted to make chicken – after all it was Sunday. However, I was feeling particularly lazy and did not want to make our planned meal. What to do – what to do.
Sunny Pie in all Its Rustic Beauty
A few years back, Sunny Spinach Pie was all the rage – recipes for it kept popping up. I loved the look, the idea of twisting off little flower petals of warm stuffed dough to pop in your mouth. Sunny Spinach Pie was very popular on everything from cooking blogs to Facebook pages. Then, poof, it was gone.
Simple Man’s Smokin’ Spaghetti with Beer
It’s interesting how one thought or memory will lead to another. Friday, I posted a recipe for Fried Lobster Ravioli with Two Cream Sauces – a recreation of a dish served at a Brewery we once frequented. The brewery got me to thinking about beer. Beer got me to thinking about a friend from eons ago – Nancy. Sadly we have lost touch over the years, but I still remember her fondly.
Best Pineapple-Up-Side-Down Cake that Ever Came out of a Box
I’ve posted this recipe before, in my Let’s Pack a Picnic! Darn it, this cake is really worth a post all its own. There’s something about summertime and Pineapple-Up-Side-Down Cake that seem to go hand in hand. The beauty of Pineapple-Up-Side-Down Cake it that it packs up so well. No need to worry about droopy frosting on a warm summer’s day. No need to stress over pudding or cream desserts spoiling in the summer sun.
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Chicken Breast in Lemon-Butter-Caper Sauce over Pasta
I’ve been striving to take back my Sundays, to make something special and wonderful for supper. It hasn’t been easy, but somehow we are managing to reclaim our weekends as mush as possible. In the winter, you are so caught up in all the holiday festivities that you hardly have time to catch your breath. In the spring, long drives in the country call out to you. In the fall, there are harvest festivals galore. Busy all the time! When you love to cook, it’s frustrating to narrow your passion to one night a week. Sundays are my one night to shine.
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Perfect Link Sausage Every Time
I don’t know about you, but I love link sausage for breakfast. I would take sausage over bacon any day of the week. I especially love Johnsonville’s Maple Sausage when serving up anything that involves maple syrup – be it waffles, pancakes or my favorite French Toast.
Now I know there are other maple sausages out there. I prefer the blend of spices and maple of Johnsonville’s sausage. Maybe it’s the Vermont Maple Syrup that makes these links taste so much better. All I know is that I love them. They fries up nicely without creating a skillet of grease. Besides, you get what you pay for, right? The cheaper, store brand sausage just seems to contain a higher concentration of pork fat. I could be wrong, but that’s been my own experience when cutting corners in the pocket-book.
The best way to cook sausage perfectly every time is to steam it first. Once the water has evaporated from the skillet, the sausage is cooked and it’s just a matter of browning off the outside.
Perfect Link Sausage
1 Package Link Sausage
Water as needed
Place sausage in a cold, dry skillet over medium heat.
When the skillet is warm, add about a 1/4 cup of water. The water will start to sizzle as the sausage browns.
Cover skillet with a lid that is just a little smaller than the skillet. This forces the steam to concentrate more around the sausage. Cook covered until all the water has evaporated.
Remove lid, roll sausage with a spatula until browned on all sides. Once nicely browned, remove from skillet and serve.
This sausage is perfect with Royal Toast aka French Toast or Golden Malted Waffles for an awesome family breakfast.
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