Ain't No Thing

Left wing, chicken wing, it don't make no difference to me.
-Woody Guthrie


In college, I found a verifiable gold mine - Slick Pig BBQ. They are well-known for their smoked wings, and for good reason. These meaty wings are fall-off-the-bone tender, with a rich smoky flavor I've never experienced elsewhere. In my search to avoid the hour-long drive every time I am craving them, I tried to find ways to recreate them at home.

Enter the Crock Pot BBQ Pit. This countertop slow roaster is one of the favorite appliances in our kitchen, and used as frequently as the set of wooden spoons given to me by my mother-in-law. It allows for the most amazing meals, with such minimal effort it's almost shameful.

We've used this cooker to make wings, ribs, whole chickens, pork shoulders - and all have been wholly successful. The result is inevitably succulent tender meat, juicy and filled with a salty smoky bite. The best part? It's so incredibly easy, you can do it in your sleep. The cooker comes with a cheat sheet for cooking times based on types of meat, cuts, and amounts - so there is no guesswork. The timing guides take into account the amount of slow roasting needed to allow even the toughest meats the opportunity to break down, transforming them into mouthwatering dishes. The cooker is also compatible with any type of seasoning method - dry rubs, glazes, basting sauces, or marinades.

For wings, we use a simple basting sauce of worcestershire, hickory smoke barbeque sauce, and liquid smoke. Liquid smoke is the secret to providing the woody flavor found in outdoor smokers and professional grade pits. I rub the wings with garlic powder and seasoned pepper, brush them with the sauce, and then roast them for 5 hours on high, basting halfway through and then again right before serving. The aroma filling the air is heady and tantalizing, enticing us and preparing us for that first heavenly taste.

When it Rains, I Pour

I love a rainy night, you can see it in my eyes.
-Eddie Rabbit

There is something extraordinarily comforting about a rainy night...the sounds of fat drops against the window pane, combined with the dance of leaves rustling in the gusts of wind and the sweet smell of wet earth. When it's chilly outside, and the rain is falling, there is nothing more appealing than a hearty soup to warm you from the inside out.

The last time it rained, I ransacked the kitchen to find the makings of such a soup. I was lucky enough to have crawfish meat, so away we went. This crawfish bisque is certainly not fancy, nor is it difficult to make, but it was the perfect way to enjoy a chilly dreary evening - a pot of bisque bubbling away on the stove while we sat on our porch, catching up on our day.

This is the only picture I took, simply because once it was ready, we were too eager to dive in and couldn't be bothered to grab the camera. This bisque had a kick of spice, offset by the smoothness of sherry and half & half, and loaded with fat bites of tender crawfish meat. We sat barefoot on the porch swing, silent except for the sounds of swallowing and murmurs of content - and, of course, the rain hitting the ground around us.

Crawfish Bisque

1 can cream of celery soup
1 can cream of onion soup
2 soup cans of water
1 7 oz. can tomato sauce
1 package frozen crawfish tails, thawed
1 tbsp. seafood seasoning (such as Old Bay)
1 tsp. blackened seasoning
½ tsp. garlic powder
2 tbsp. cooking sherry
¼ cup half & half

-Combine all ingredients in large stock pot and bring to a boil. Reduce heat, cover and simmer until thickened, about 30 minutes.

The Omnivore's Hundred

Tell me what you eat, and I will tell you what you are.
- Anthelm Brillat-Savarin, The Physiology of Taste

Very Good Taste has posted a list of 100 items that every omnivore should try. Here's the rules:

1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Call out any items that you would never consider eating. (Mine are in italics)
4) Optional extra: Post a comment here at www.verygoodtaste.co.uk linking to your results.

Sadly, it took me longer to look up the items I've never heard of than it did to actually complete the list....

The VGT Omnivore’s Hundred:

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake

bustablog_com_JG8D69D

He's a Magic Man

That outdoor grilling is a manly pursuit has long been beyond question. If this wasn't firmly understood, you'd never get grown men to put on those aprons with pictures of dancing wienies and things on the front and messages like 'Come 'n' Get It'.

- William Geist, New York Times Magazine

I am the cook in our family. I plan our meals, I do the grocery shopping, and I run the kitchen. Ironically, my husband is an amazing cook. He makes the best breakfasts I've ever eaten...and he's magic on the grill. So as much as it pains me to give up control, there are days where I force myself to do it.

When it's beautiful outside, and we can't bear to be stifled by the walls of the kitchen and need relief from the heat of the oven, we plan for an evening full of fresh air, cold drinks, and a hot grill. In the summer, when grilling is at its peak, I'm not into it. There is something about standing over a smoking hot grill when it's 98 degrees outside that doesn't make sense to me. However, in the fall - count me in. It's the same sense of satisfaction I get from sitting in front of our fire pit - feeling cool air on your arms and warmth on your face, all at the same time. So come fall, when the air is crisp and the leaves are turning brilliant shades of red and orange, I'm more than happy to pass the apron.

I still get the satisfaction of prepping our food before it hits the grates of the grill - in this instance, it was as simple as wrapping bundles of asparagus with bacon, slicing summer squash lengthwise, adding some steaks, and giving each item a drizzle of olive oil and a sprinkling of salt and pepper.

Once I've passed the tray to my husband, my work is done. I can pour a glass of wine, grab him a beer, and prop my feet up, feeling spoiled and excited for what's to come....tender, juicy steaks alongside crisp asparagus and slightly sweet squash. Magic, indeed.

Eastland Cafe

I have come East to find what the public likes.
- Sessue Hayakawa

These days, when you head East across the river, you are faced with an ever-increasing list of dining choices. From a drive-through pizza and wings joint to the double culinary bliss of Chef Margot McCormack, East Nashville has much to offer the food seeker. Much of the charm is found in the pure lack of chains, with independent operators popping up on every corner and transporting us all over the globe with their offerings.

Eastland Cafe is a prime example of the type of place that can make you feel as though you're not in Nashville anymore. From the open dining room with views of the kitchen, to the patio protected from the world by crawling ivy and brightly colored umbrellas, Eastland Cafe has much to offer. A staff with a casual air and easily shared knowledge serves to make the experience even more comfortable, and the range of dishes can satisfy the pickiest of eaters. A daily happy hour and a respectable children's menu rounds out the universal appeal.

On our most recent visit, we were greeted genuinely and escorted to our table on the back patio, where our server was visibly excited about the specials and eager to suggest wine pairings. We opted to go with several small plates instead of entrees, and they did not disappoint. A cheese plate arrived with mounds of pink peppercorn chevre, creamy buttermilk blue cheese, golden manchego and spears of crispy flatbread. Incredibly tender braised short rib ravioli sat atop a delicate white truffle potato puree, drizzled with balsamic vinaigrette. Large grilled shrimp stuffed with sweet crabmeat was accompanied by fresh vanilla scented corn and cilantro. We rounded out our meal with Snickers gelato, which was a perfect balance of salty and sweet. As we strolled down the sidewalk following our light yet wholly satisfying meal, basking up what was left of the pink and purple sunset, a sigh of content escaped us both.

Tip: Don't pass up the green chile mac & cheese - comfort food with a kick.

http://www.eastlandcafe.com/
97 Chapel Avenue (Corner of Chapel and Eastland)
615.627.1088

Happy Hour:
Monday - Thursday 4:30-6:30
Friday & Saturday 4:30-6
$5 Specialty Martinis
$5 Appetizers (pizzas, quesadilla, fried brie wedge, pot stickers)
$3 Premium Beers

Dress: Casual
Reservations: Recommended but not necessary

To Be Frank

If God had intended us to follow recipes, He wouldn't have given us grandmothers.
-Linda Henley

Our friend Frank has the honor of being the only person we know that shares both of our loves. He can spend hours in our home and conversation sways easily between football and food. He knows who won the 14th Super Bowl and how to make a deep dish pizza from scratch. He watches football with intensity, and at halftime makes himself at home in our kitchen to whip up one of his specialties.

As many cooks do, Frank credits his grandmother for much of his inspiration. He has her recipes, knows her tricks, and uses her techniques. For my carnival-themed 30th birthday party, he brought her Rice Krispie Bites - and on his last visit he shared her recipe with me.

Rice Krispie Treats were invented in 1939. The original recipe calls for Rice Krispies, marshmallows, and butter. That classic combination is the most widely known and used, although multiple variations and adaptations have been made throughout the years. Frank's version includes creamy peanut butter, brown sugar and light corn syrup, and the result is rich & comforting, with the classic airy crunch associated with Rice Krispie Treats.

Rice Krispie Bites

½ cup light corn syrup
½ cup brown sugar
½ cup peanut butter
4 cups Rice Krispies

- Combine syrup & sugar in saucepan, bring to a boil, then immediately remove from heat
- Add peanut butter and mix well
- Add Rice Krispies, fold into mixture until fully coated
- Form into balls (or desired shape) and serve

Fear of the Unknown

Cooking is like love. It should be entered into with abandon or not at all.
-Harriet Van Horne

If upon meeting someone new, upon beginning to venture down the path, if you could see how it would turn out...if you could know at the start that it would end badly, would you still put yourself into it? Would you walk away at the onset, without truly allowing yourself to discover it and experience it? In relationships, we're far too cautious and guarded for fear of getting hurt and being disappointed. We turn uncertainties into realities and assume we know how things will turn out. In reality, the presence of surprises and the lack of guarantees dictate our behaviors much more than we ever could.

Approaching food and cooking brings about the same set of reluctances and reactions. When faced with something new, the unease at what awaits can be our ultimate detriment. Similarly, the assumption that we know how something will taste, or how a recipe will turn out, can cause inflexibility and disappointment at the final result.

Put aside the fear of the unknown. Situations, be they encountered in life or in the kitchen, can be approached two ways. They can be entered into with trepidation and the misguided knowledge that failure is a definite. They can also be met with a combination of bravery and wit, knowing that facing them head on while accepting that the course may have unexpected twists, will leave only the option of traveling the course as it's offered.

Being a success in the kitchen requires having an open mind. It requires the ability to handle a missing ingredient, to adapt the taste and texture when it's just not quite right, and to accept with graciousness and ease a dish that doesn't work out like you thought it would. When the presence of fear is forgotten - even momentarily - trying something new can be exciting instead of terrifying, freeing us from the restrictions we place upon ourselves. Who knows? You might like what you find.

A Pear-fect Marriage

When baking, follow directions. When cooking, go by your own taste.
Laiko Bahrs

I learned to cook by watching my grandmother in the kitchen, by reading cookbooks, and by trial and error. When I order a dish in a restaurant that I enjoy, I try to recreate it at home. Watching cooking shows provides inspiration for a new dish. If I don't have a specific ingredient, I improvise. It might work, or it may fall flat...but the ability to experiment provides flexibility and the ability to represent a viewpoint all our own.

This same set of principles cannot be applied to baking. Recipes are not suggestions - they are not open to interpretation. Granted, certain elements can be altered, but when it comes to the basics, ingredients exist for a reason.

In my mind, cooking and baking are perfect parallels to the aspects of a good marriage. In a relationship, there are certain things that we can tweak - there are days we can omit the sarcasm, add a bit more excitement, substitute affection for words. However, as with baking, there are certain items that cannot be removed - respect, honesty, fun, selflessness. Sure, you can bake a cake without sugar, just as you can have a relationship without laughter - but would it be nearly as good?

There are days when I don't have the energy to bake. I don't have the patience for measuring exact amounts, don't wish to be confined to the rules a cake recipe brings. Then there are days, the days when I'm in need of structure and a guarantee. Relationships bring about the same types of roller-coaster emotions - lack of patience, defiance for independence, the need for balance, the yearning for comfort and stability.

This recipe is based on a simple pear & pecan bread recipe - and although the fundamental aspects of the recipe remain the same, I've altered it to incorporate what works best for me - removing the nuts and adding brown sugar for crunch and texture. In essence, I've taken the things that cannot be ignored, and adapted them to best fit my mold....basically, marriage defined.

Pear Muffins
1 ½ cups flour
¾ cup sugar
¼ cup brown sugar
1 tsp. baking soda
½ tsp. salt
½ tsp. sugar cinnamon blend
½ tsp. nutmeg
1 egg
½ cup vegetable oil
1 tsp. lemon juice
1 ½ cups diced ripe pears

-Preheat oven to 350 degrees.

-In a medium bowl, combine the first 7 ingredients and combine well.

-In a separate bowl, mix the last 4 ingredients together.

-Add wet ingredients to dry mix a little at a time, whisking to incorporate well, until mixure is fully combined and well moistened.

-Spoon mixture into a mini-muffin pan (filling cups 3/4 full) and bake 12-14 minutes, or until brown.

You Say Tomato, I Say Tomato

A number of rare or newly experienced foods have been claimed to be aphrodisiacs. At one time this quality was even ascribed to the tomato. Reflect on that when you are next preparing the family salad.
- Jane Grigson

My husband can eat a tomato like an apple. My grandmother slices ripe tomatoes, sprinkles them with salt and pepper, and enjoys them as a meal. My grandfather’s preference is sliced tomato on white bread with mayonnaise. When my dad makes his famous chili, he loads it with fresh tomato. I am seemingly the only person in my family that does not like tomatoes. When it comes to sandwiches and burgers, hold the tomato. Pasta? No marinara for me.

Alternately, fried green tomatoes fall into the category of foods I could eat on a daily basis. I slice them thinly for burgers, thick for BLT’s, core them and eat them like onion rings. They are tangy yet sweet, with a burst of juice that plays off of the crunchy texture of the breading with ease.

BLTs are a staple in our house. They are my go-to meal when I haven’t been to the store, or when I get caught up in my day and realize I haven’t even thought about dinner by the time we’re both starving. I’ve added elements to the basic recipe, and this version is a combination of multiple flavors. Salty bacon gets a sweet and spicy kick from brown sugar and pepper, and mayonnaise is spiked with zesty horseradish.





Fried Green Tomato BLT with Brown Sugar-Peppered Bacon and Horseradish Mayo

3-4 Green Tomatoes, depending on size (3 medium, 4 small)
1 cup flour
1 cup cornmeal
1 tsp salt
1 tsp pepper
½ tsp garlic powder
4 eggs
Vegetable oil for frying
1 lb thick cut bacon
3 tsp McCormick’s Seasoned Pepper Blend
3 tsp Splenda Brown Sugar
1/3 cup prepared Horseradish
1/3 cup mayonnaise
12 slices honey wheat bread
3 cups shredded lettuce

Prep:
For Brown Sugar-Peppered Bacon:
- Combine brown sugar and seasoned pepper blend, press into both sides of each bacon slice and set aside
- Heat skillet over medium heat; add bacon in batches and cook until crisp, about 10-12 minutes per batch, turning often
- Remove from skillet and place on paper towels to drain

For Fried Green Tomatoes:
- Slice tomatoes into ¼ inch thick slices
- Place flour into a shallow dish
- Combine cornmeal, salt, pepper, garlic powder, place in shallow dish
- Beat eggs and pour into shallow dish
- Heat skillet over medium heat; add enough oil to coat skillet
- In an assembly line format, dredge tomato slices first through flour, then egg, then cornmeal mixture, coating thoroughly
- Place tomato slices into skillet in batches and cook until golden brown on both sides, approximately 10-12 minutes per batch, turning every 3 minutes or so
- Remove from skillet and place on paper towels to drain

For Horseradish Mayo:
- Combine prepared horseradish and mayonnaise in ramekin, cover and refrigerate

* Makes 4-6 sandwiches

When Life Hands You Lemons

The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.
- Julia Child


About a month ago, I made a change that has left me alternating between pure giddiness and paralyzing fear - I quit my job. Obviously I'm not the first person to do this, so it's not necessarily that I consider myself a pioneer - but for me, the girl that has had a job since she was 15 - and lived by the rule of "don't quit a job until you have another job" - this is huge.


I spent 8 years in the advertising industry. During that time, I climbed the proverbial ladder, made fabulous friends, learned lessons on a professional and personal level, met my husband, and decided I was being sucked dry by an unfulfilling career. The day I decided to leave, I felt a huge weight lifted off of me. Over the past few weeks, that weight has returned in the form of fear and doubt, panic and uncertainty. The knowledge that I'm following my heart and my dreams of a career surrounding food intervenes at times, allowing for the momentary senses of pride and satisfaction that for the first time in my life, I made a choice for me - instead of someone else. It's a constant battle, one that leaves me exhausted and exhilarated, all at the same time.


Cooking gets me through the tougher days, and makes the easier days even more so. Standing in the aisles of the grocery store, in front of a stove with all 4 burners blazing, in front of a smoking grill....I'm me. I'm comfortable, secure, completely together, and happy. The kitchen is the glue that keeps me from falling apart - and the validation that I've made the best decision of my life.


Pan-Seared Salmon with Green Onion-Dill Mayo & Lemon Risotto


Salmon fillets
Salt & Pepper
2 tbsp. olive oil
-Sprinkle fillets with salt & pepper
-Heat oil in large skillet over medium high heat - add salmon, skin side up, and sear until golden brown and just cooked through, about 7-8 minutes.


1/2 cup mayo
1/2 cup sour cream
2 tsp. chopped green onions
1/4 tsp. dill
-Combine all ingredients and mix well.


1 shallot, diced
2 tbsp. olive oil
1 tsp. crushed garlic
1 cup Arborio rice
2 cups hot chicken broth
Zest of one lemon
Salt & Pepper
-Heat olive oil in medium skillet over medium heat. Add shallot and saute until tender and translucent, about 3 minutes.
-Add garlic and rice, stirring until rice has been coated well with oil. Cook until rice becomes translucent, about 2 minutes.
-Add chicken stock, 1/2 cup at a time, allowing rice to completely absorb stock, stirring frequently. Continue until all stock has been added.
-Add lemon zest and stir until combined. Add salt & pepper to taste.


Serve salmon on top of risotto and serve with green onion-dill mayo.

(Wine suggestion: 2007 Ken Forrester Stellenbosch Petit Chenin)