Pork Chops and Hasselback Bakers

Sunday Dinner -12 August 2018

Pork Chops Hasselback Potaotes

This was a simple, delicious meal. We had some pork chops in the freezer, so I decided to use one of my favorite brines for pork from Vrobel. We were out of Bourbon, so I used dark rum in the brine, and also omitted the glaze.

For the Hasselback Potatoes, we used bakers. I made slits in them 1/8th inch apart, sprayed them with olive oil, and sprinkled with onion powder, garlic powder, salt and pepper. They went into a pan on the grill over indirect heat for 30 minutes, then got hit with olive oil again, roasted another 20 minutes, then I put them over direct heat for another 15. I’d put some cloves of garlic in olive oil in the bottom of the pan as well.

The pork chops were on for maybe twenty-five minutes total over direct heat. Claudia cooked some corn that had been put away last year, and made a nice fresh green salad. She also baked a banana cake from scratch earlier in the day for dessert.

Grilled Veggie Sandwiches

Sunday Dinner – 5 August 2018

This week we grilled a bunch of veggies and made sandwiches.

Neither of us can remember precisely when, or why, we started making this particular meal, but we know that it goes back at least a decade to when we were living in Mattoon, Illinois. It’s basically a huge mess of vegetables, grilled in batches and put between bread with cheese and returned to the grill to get gooey.

We included eggplant, Portabello Mushrooms, zucchini, red and orange peppers, red onions and tomato slices. These were all seasoned with salt, pepper, garlic powder and Herbs de Provence, and grilled with liberal spritzes of olive oil. Once they were grilled, Claudia and Aunt Pat assembled them with Provolone slices between the halves of three loaves of Italian Bread, and wrapped them in aluminum foil, and then we put them back out on the Weber Genesis to warm through. Datsa Sanguige!

Prepping Sandwiches

We also grilled some halved nectarines for a few minutes, then topped them with Mascarpone, Balsamic Vinegar and honey before taking them out to finish.

Aunt Pat also brought a delicious lemon meringue pie for dessert.

We served a couple of bottles of rosé (once from Lodi and one from France) with the meal. Mrs. Noe and I aren’t huge fanatics for blush wines, but I do like them every now and then in hot weather (which was certainly a feature of this weekend).

Grilled Pizza

Sunday Dinner – 15 July 2018

This week we made pizza for Sunday Dinner. We finally have the process pretty well down.

I made a quick, no cook sauce from two cans of tomato sauce, one can of tomato paste, some oregano, basil, garlic, sugar, paprika, salt and pepper. We followed our usual process otherwise, as described in these earlier posts.

Easy Foolproof Grilled Pizza

How to Make Pizza on the Grill

After I par cooked the crusts, Claudia topped one with three cheese blend, another with veggies and another with fresh basil and mozzarella. Then they went back out to the plancha on the Weber Genesis to finish.

The crust this time was the best yet – a perfect combination of crunchy on the outside with a little dense chew inside.

Flavors of Palestine

Sunday Dinner – 10 June 2018

Palestinian Food

This week’s Sunday Dinner was a classic from the Middle East, Maqloubeh.

The passing of Anthony Bourdain prompted feelings of sorrow, followed by a binge of Parts Unknown. One of the first episodes I revisited was his trip to Jerusalem, which also included a segment in Gaza with his Palestinian host, Laila El-Haddad. He was treated to Maqloubeh, a dish of rice, spices and other delicious goodies.

“Maqloubeh” is the Arabic word for “upturned” or “upside-down.” Although family recipes vary greatly, the main ingredients seem to be long-grain rice, eggplant, cauliflower, onions, garlic and lamb (or sometimes chicken). I reviewed seven or eight recipes online, and tried to get to the essence of the dish.

While we were cooking the main course, Claudia served some roasted red-pepper hummus that she’d made earlier, along with crudités and pita chips. I’ll try to goad her into adding the hummus recipe here at some point, but it is basically chick peas, fresh lemon juice, tahini, garlic, a roasted red pepper and some other seasonings. If you’ve only ever had store bought hummus, you are missing out. She also roasted some chick peas with spices in the oven on a cookie sheet. Those were super tasty and surprisingly crunchy.

We had a lot of help from Aunt Pat in the kitchen this week, as usual. The prep work on these dishes was pretty time consuming, so it was great to have another capable pair of hands at the cutting board all afternoon.

مقلوبة

Maqloubeh Recipe

Ingredients:

  • Chicken Pieces
  • 2 Eggplants, Cut Into Cubes
  • 2 Cauliflower, Quartered Then Pulled Into Florets
  • 2 Yellow Onions, Rough Chopped
  • Several Cloves of Garlic, Smashed
  • 2 Tomatoes, Sliced
  • 2 Cups Basmati Rice
  • Toasted Almonds
  • Yogurt with Mint and Seasoned Salt

Seasonings:

  • Coarse Salt
  • Black Pepper
  • Cinnamon
  • Cloves
  • Cardamom
  • Coriander
  • Cumin
  • Turmeric
  • Garlic Powder

Although the ingredients are usually either fried or roasted, I decided to cook them on the Weber Genesis. After seasoning 4 leg quarters, they went on the indirect side of the grill for 40 minutes, then were moved directly over the burner for another ten minutes to finish. Internal temperature was between 175° and 185° F when I took them off. The boneless, skinless chicken breasts got the same treatment, except for a shorter length of time (and more time over direct heat) until they registered 165° F. We covered them with a tent of foil until time to serve.

The eggplant and cauliflower pieces received the same seasoning, and were grilled with a little olive oil on a veggie sheet for a bit, just to soften them up and get a little charred flavor into them.

We hit a 6 quart pan with olive oil spray, and Claudia placed a layer of tomato slices on the bottom. At this point, the traditional version of the dish would get a layer of meat, but we had so many vegetables that we decided at the last minute to keep the chicken out and serve it alongside. We added some of the grilled cauliflower and eggplant, and some onions and garlic that Claudia had sautéed. Then a cup of brown Basmati rice, the rest of the veggies, and one more cup of rice went into the pot, and finally 4 1/2 cups of stock with a little Turmeric mixed in. We covered it and boiled it for ten minutes and then simmered for another thirty.

I was nervous when it came time to invert the pot.

Mqloubeh

As you can see from the photo, it did collapse a bit on one side. Next time I’ll do my best to leave it sit awhile longer once inverted before removing the pot. I think I would also heat the stock before adding it to the pot next time, to give the boil a head start. Otherwise, there isn’t a single thing I would plan to change.

I toasted some almond slices in a dry skillet, and sprinkled them over the top. We served the Maqloubeh and chicken with some Greek Yogurt (I’d stirred in some dried mint at my friend Mazen’s suggestion, along with a little Lawry’s). It was a delicious combination. Claudia also made a traditional Arab salad to go with.

سلطة خيار الطماطم

Cucumber Tomato Salad

  • 3 cucumbers, cut into 1-inch chunks
  • grape tomatoes, cut into halves
  • 1 onion, chopped
  • several cloves of garlic, minced
  • 2 tablespoons crushed dried mint
  • 4 tablespoons extra virgin olive oil
  • juice of 1-2 lemons
  • coarse salt and freshly ground black pepper, to taste

Mazen suggested that we add thyme to the salad, but it slipped my mind, so we’ll have to try that next time. This was one of the most vibrant, fresh-tasting salads I’ve ever eaten. Just delightful.

We served a couple bottles of my favorite bargain wine, Yellow Tail Shiraz, with the meal. It was a perfect compliment.

بسبوسة

Basbousa

When we were planning the meal, Claudia asked “what’s for dessert?” This is something I always seem to neglect. After a little research we settled on Basbousa, which is a yellow cake made from Semolina flour. She used this recipe for the cake, and topped it with a cinnamon simple syrup and coconut shreds as described here. It turned out just lovely as well.

Basbousa

The music stream for the day was a traditional Arabic and Andalusian station from Pandora, which added a special dimension to our gathering.

We eat to live, we eat to remember, but we also eat to learn. One of the things that has always impressed me about Bourdain is the way he seemed to foster such deep connections with people wherever he traveled. He wasn’t just a journalist conducting an interview. He was a friend, sharing a meal and some conversation.

We see our own Sunday Dinners as opportunities to celebrate cultures, times and places that we likely might not consider or examine otherwise. It was particularly nice to approximate and experience the aromas and tastes of a Palestinian kitchen this week. We’d not delved much into the food of the Eastern Mediterranean. Now that we have, I’ll be anxious now to find other dishes typical of the region.

Long live Palestine.

Souvlaki

Sunday Dinner – May 27th 2018

For this Sunday of Memorial Day weekend, we had one of our favorite kabob dishes, Souvlaki (which literally means “little skewers” in Greek).

The recipe comes from The Spruce. I found it after we attended the Annunciation Church picnic a few years ago, and loved the flavors. We’ve had these maybe half a dozen times in the years since, and they’re always delicious. We served the pork in pitas with cabbage shreds and yogurt Tzatziki, using a recipe from the same site. The Greek-inspired flavors were echoed in a pasta salad recipe from the Hamilton Beach food blog.

For dessert, I tried my hand at classic Southern banana pudding. I’ve made custards a few times in the past (mostly for homemade ice cream), but this was my first attempt at pudding proper. Although I made a rookie mistake (misreading tablespoons versus teaspoons for the vanilla), it turned out fine. Claudia made fresh whipped cream to go on top, which certainly helped. We served it in vintage Currier & Ives bowls that had belonged to Claudia’s Grandma Wulff, bringing back fond memories of her Sunday Dinners long ago.

One of the nice things about this meal is that everything could be prepared the day before. It only took about twenty minutes to grill the skewers, so the rest of the day was spent enjoying the company of our regular Sunday crew.

We opened a very nice Rosé of Pinot Noir from Evangelos Bagias before the meal, and served a hearty Scott Peterson Rumpus Chaos (a cuvée of Petite Sirah, Alicante Bouchset and Grenache) with the food.

Monday’s meal will be more traditional American fare including cheeseburgers, three bean salad – and one of my childhood favorites, a cherry salad that my mom used to make. Here’s wishing everyone happiness, health, peace and safety as we observe Memorial Day 2018.

First Long Cook of the Year: Spare Ribs

Sunday Dinner – Mothers Day – 13 May 2018

Weber Kettle Smoke

For dinner on Mothers Day, along with the regular Sunday Dinner crew, we were pleased to welcome Claudia’s cousin Dan and his partner who were visiting from Florida. I prepared St. Louis Style spareribs, baked beans and coleslaw. Dan brought macaroni salad and Aunt Pat made an Angel Food Cake with macerated strawberries. Claudia also prepared some nice appetizers, including skewers of fruit, veggies and cheese. We also grilled some small peppers stuffed with cream cheese filling.

I got the grill going early, around 7:30 AM, and had the ribs on the rack by 8. I’d removed the silver skin and rubbed them the night before with my usual mix of Kosher salt, black pepper, Turbinado sugar, cumin, paprika, garlic powder and onion powder. The grill was set up with ten unlit coals on each side of a water pan, five lit coals on top of each side, and some chunks of apple and hickory. Bottom vents started with two open and one closed, then I damped one as needed to keep the temp at 250°F. The sweet smoke smelled heavenly as we enjoyed our morning coffee.

I had knocked out both the coleslaw and crock pot baked beans on Saturday evening, but there still seemed little time for relaxation. Attending the ribs meant monitoring the temperature, adding coals as needed, and mopping the slabs every hour with a combination of apple juice, coffee and Schlitz from a spray bottle. We also had to attend some last minute gift wrapping for the moms, and Claudia and our daughter did some tidying and cleaning to prepare for company.

The cook was a classic 3/2/1 (three hours on a rack over smoke, two hours wrapped in foil, one final hour over smoke again to finish) and the ribs turned out great. The rest of the meal was fabulous as well, likewise the conversation.

In fact, we enjoyed ourselves so much that we failed to take food photos, so you’ll have to use your imagination. :)

We had a bottle of Alma Andina Malbec first, which was just sort of alright. Then I opened a California Zin from F. Stephen Millier. It was scrumptious.

It’s hard to beat a long cook, particularly when you’re sharing the results with good company. I’m especially appreciative of time spent with Claudia’s family, and the opportunity to honor her (and her mom) again this Mothers Day. She has created an exceptionally happy and loving home. Very literally a dream come true.

Cinco de Mayo

Sunday Dinner – 6 May 2018

Sunday Dinner this week was filled with some delicious flavors of Mexico.

  • Homemade Guacamole
  • Shrimp Ceviche
  • Green Salad with Lime Vinaigrette
  • Pineapple Black Bean Enchiladas
  • Chili Bean Stuffed Peppers
  • Tres Leches Cake
  • Margaritas
  • Micheladas
  • Rumchata

Recipes to come. :)

Italian Chicken

Sunday Dinner – 29 April 2018

From Claudia’s Facebook Post:

Super busy day…Cancer Survivor lunch and KVTA play and holding down the fort while Mr. Noe is away on business. But don’t worry, we didn’t skip our Sunday dinner! Just had to be more creative with the timing! Italian chicken sandwiches, Italian potato salad and lettuce salad with a California red blend. And my mom supplied chocolate cupcakes (from scratch) with vanilla bean ice cream for dessert. Oh, and I made my own Pink Squirrel, although it wasn’t as good as my husband’s!

Description and recipes to come.

Cassoulet

Sunday Dinner – 15 April 2018

Cassoulet

This is a dish that I’ve been wanting to attempt for some time, but the prospect of finding duck and preparing the confit was daunting. Fortunately, I ran across this article from the Serious Eats Food Lab explaining that cassoulet shouldn’t be prescriptivist, but is actually a “medieval peasant dish designed to make do with whatever was around.” Writer and Chef J. Kenji López-Alt explains that with so much flavor packed into the cooking liquid you can use chicken and won’t miss the duck. Moreover, in head-to-head tests fresh poultry was actually juicier in cassoulet than the preserved duck, since it was cooked only once.

I did take some other liberties with the recipe, substituting thick cut bacon for the salt pork, and leaving the vegetables in. I also left out the cloves and added a few other spices, and some diced tomatoes.

I started at about 9 AM, frying up a pound of hickory smoked bacon in the Dutch Oven. Once it was removed, I seasoned four chicken leg quarters with pepper, and cooked them in the bacon fat, two at a time, skin side down first for 6 minutes, then the other side for 3 minutes or so. Next I browned some mild Italian sausages.

I drained all but a few tablespoons of fat from the pot, and sautéed chopped onion, carrot and celery, adding a few cloves of minced garlic after a few minutes. Just a little red wine went in to deglaze, then came a pound of small white beans that had been soaking overnight in salt water, some bay leaves, thyme, rosemary, and paprika, a can of diced tomatoes, and a quart of chicken stock with three packs of Knox unflavored gelatin dissolved in it. This simmered, covered on the range top for 45 minutes.

The bacon and sausages went in next, and the chicken nestled on top before the pot was placed in a 300°F oven, uncovered. After a couple hours, I kicked the temp up to 350, and checked every half hour, disturbing the crust with a spoon. The chicken was plenty done after four hours, so I pulled it off to a plate and let everything else cook for one more hour before serving.

I don’t think I’ve ever tasted more tender, juicy or flavorful chicken, and this grownup version of “beanie weenies” is the heart and soul of comfort food – perfect for a dreary, chilly Sunday. We served the meal with Wulff Salad, a couple baguettes, and a very nice Cabernet Sauvignon from Bordeaux.

For dessert, Claudia made chocolate mousse with fresh whipped cream. Absolutely incredible.

Chocolate Mousse

When I think of “French Cooking” in the abstract, it seems so high tone and refined and snooty. But it turns out that my favorite French dishes (coq au vin, beef bourguignon, cassoulet) are all hearty peasant food. This meal did take some planning and quite a bit of work to prepare (more than two hours before it was assembled and in the oven), but it was certainly worth the trouble.

Our favorite local butchers, Southside Meats, do carry duck, so I’ll be tempted to try it next time. Although at 99 cents a pound, the chicken will be pretty hard to beat. :)

Steakhouse and Supper Club Fare

Sunday Dinner – 8 April 2018

Supper Club Relishes

This Sunday was Claudia’s parents’ wedding anniversary, so we decided to celebrate by grilling steaks.

The rest of the family went to a children’s production of our local theater group. I wasn’t interested in this particular show, so I stayed home and prepared dinner.

Wisconsin Supper Club CookbookThe main course menu was t-bones, baked potatoes, asparagus and salad, but I also decided to do a traditional “supper club relish tray.” The Easter Bunny brought me a copy of Mary Bergin’s Wisconsin Supper Club Cookbook, and there were several recipes I could barely wait to try.

The big hit was marinated olives from the Chippewa Inn. I drained a jar of pimiento stuffed olives, and added minced garlic, some olive oil, some balsamic vinegar, a little sugar, oregano, basil, red pepper flakes and dry vermouth.

I also fixed the cocktail mushrooms recipe from No No’s Supper Club. After blanching a pound of white button mushrooms for a couple minutes, I simmered some vinegar, sugar, garlic salt, Worcestershire and Tabasco and poured it on. These turned out just a little sweet for our taste, but Aunt Pat loved them and took the leftovers home.

The rest of the relishes were sweet cornichons, radishes (served with Lawry’s salt), pickled cherry peppers, and cold pack port wine cheese with crackers.

Sunday Dinner 040818

Our Jewel had t-bone steaks on sale, and they were each more than 3/4ths of a pound and decent thickness. The Weber Genesis was blazing hot – all four burners got it upwards of 600 °F before I killed the sear station burner – so the steaks cooked quickly. After the first two minutes I rotated them 90 degrees for quadrillage, and then flipped them after another two, turning the burners down to medium. Two more minutes and they came off to rest a bit before serving.

I’d also done baking potatoes, using our typical method of coating with olive oil spray, kosher salt and pepper before wrapping in foil to bake. We served them with whipped cottage cheese (another recipe from the Bergin book, courtesy of the White Stag Inn). It’s simply cottage cheese, chives and Lawry’s Seasoned Salt whipped up in a blender. This was another hit around the table, with several folks saying they preferred it to sour cream.

I also grilled some asparagus with olive oil, salt and pepper for about 15 minutes, and served it with doctored Knorr’s Hollandaise. Yes, I am still too timid to make the sauce from scratch. Shudder if you must. Claudia made another nice Wulff Salad to round out the meal. The wine was a 2011 Alambrado Malbec from Argentina.

Claudia’s niece, Emily, joined us this week as well, along with our usual crew, the folks and Aunt Pat. After dinner, the two older ladies had Brandy Alexanders and the two younger ones had Pink Squirrels, which are getting to be a fixture here on Sundays. Dessert was a peach pie and DQ soft serve that Pat brought.

This turned out to be a meal where I really needed (and got) a nap afterwards.

I’m still making my way through the supper club book, and look forward to trying some of the mains and sides. We’ll definitely keep this meal’s recipes in our repertoire.

The Spinning Bird

Sunday Dinner – 25 March 2018

Rotisserie Chicken with PotatoesThis week for Sunday Dinner we prepared one of our favorites, Rotisserie Chicken with Drip Pan Potatoes. Aunt Pat was having problems with her knee, and I seem to have come down with the flu, so it wasn’t the most festive meal, but Grammy and Grampy did join us, and everyone seemed to enjoy the food.

I have been cooking on a Weber Kettle for decades, but it’s really only the past few years that I’ve had any clue what I was doing. My education came in the form of a rotisserie attachment that Claudia gave me one year for Christmas. Since I had no idea how to use it, I had to do quite a bit of research. Luck brought me to a guy named Mike Vrobel, and his excellent book Rotisserie Grilling. By learning to cook with the rotisserie, I became a better outdoor cook all around. For instance, I had never used a thermometer to test for doneness before. No wonder I had inconsistent results for thirty years.

Dry brined chicken was one of the first things I learned to prepare on the rotisserie, and, though simple, it remains one of the most delicious dishes I’ve ever tasted. Prep involves seasoning the bird, inside and out, with kosher salt, ground black pepper, garlic and onion powder and Herbs de Provence. Then we leave it, uncovered, in the refrigerator for a few hours (or overnight).

The grill is set up with a full chimney of charcoal, distributed in a horseshoe pattern around a foil drip pan. This time around we used a couple chunks of apple wood for smoke. The bird is trussed and skewered, and placed on the rotisserie with the legs pointing toward the closed end of the coals, breast toward the open end. This helps to cook the thighs well while not overcooking the white meat.

Claudia prepared about three pounds of potatoes, cutting them into 8ths, coating with olive oil, salt and pepper, and par cooking in the microwave for five minutes. After the chicken had spun for about half an hour, the potatoes went into the drip pan, soaking up all the nice schmaltz dripping from the bird.

This was a fairly large roaster (about 6 1/2 pounds) so I figured it would need to cook about an hour and a half. I began checking the temperature in the breast after the first hour. By the time the coals were mostly gone, it had still only reached 145 °F, so I placed it on top of the potato pan and moved everything to the Genesis gas grill to finish cooking over indirect medium heat. Once it hit 165, we brought it in and let it rest under a tent of foil.

We served this meal with steamed broccoli and lemon, and Wulff Salad. The wine was a Scott Peterson Rox Chardonnay.

Roast chicken is a Sunday Dinner classic, and you’ll never taste any better than what comes off the rotisserie. I’ve often said that if I had ever opened a restaurant, I’d want to have called it “The Spinning Bird.”

St. Patrick’s Day Weekend

Sunday Brunch and Dinner – 18 March 2018

Green Flowers

Aunt Pat’s Lovely Bouquet

We had the folks and Aunt Pat over early this Sunday so we could work in a late breakfast as well as dinner. Claudia was up before 7 AM putting together her white chocolate and raspberry scones, which involved a very labor intensive process of grating frozen butter into the dry ingredients mixture. We tried using a food processor for this bit, but that didn’t work out, so she went back to the box grater, painstakingly dispensing two pounds of Irish butter. Once the dough was resting in the fridge, she headed out to Yoga while I started preparing a huge pot of veggies and corned beef.

We had Pandora’s St. Patrick’s Day station streaming as the family arrived, and Claudia baked the scones. I had some sausages and Potatoes O’Brien ready, and a fresh pot of coffee on. Claudia, Pat and Mom added a wee nip o’ Tullamore Dew to their mugs. Aunt Pat brought a lovely, festive bouquet.

Claudia had also made Shamrock Bark on Saturday evening as an additional treat.

After breakfast, the folks and Pat settled in for some games of cribbage while dinner continued to simmer. In past years, we had always cooked the corned beef in a crock pot, but this year I decided to try a recipe we’d seen in Sunset Magazine for Patrick’s Corned Beef and Cabbage. I honestly don’t know how we survived before we got a 12 quart stock pot, and toward the end of the cook, it was almost too small.

We used two point cut briskets, over seven pounds together, along with five medium onions, 2 pounds of carrots, 2 1/2 pounds of red potatoes and two full heads of cabbage. The addition of malt vinegar, Guinness and lots of whole spices to the pot added something special, but what was most notable about the recipe was that the cabbage was cooked perfectly. Instead of the limp, slimy mess that usually comes out of the crock, this still had a little firmness to it, since it was added late in the cooking.

I also tried a new soda bread recipe from BTE this year. The other recipe I’ve always used includes caraway seeds and raisins, and is a little sweeter, almost like a thick scone. This one turned out to be a much better compliment to the meal, with a dense, fluffy crumb and nice crunchy crust.

Claudia also served three varieties of Irish cheeses with the meal. The wine was a very nice Matt Iaconis Cabernet Sauvignon from 2015. Some Guinness Stout, Smithwick’s Red Ale and Tullamore Dew were also consumed, and after dinner one round of Grasshoppers with mint chocolate ice cream for dessert. :)

Sláinte Mhaith!

Posole

Sunday Dinner – 4 March 2018

PosoleSeveral years ago, my friend Christopher was kind enough to send me his recipe for posole, a hearty stew of hominy and pork loin that originally comes to us from the Aztecs. I experimented with it some and finally arrived at a version that maximizes authentic flavor while paring down prep time and kitchen cleanup somewhat. There’s no doubt that Chris’ original, which creates the red sauce base from stock and powdered chilies, gives you a better opportunity to control the heat and flavor. I think it would also be interesting to slake my own maiz blanco at some point. But this version does quite nicely. In fact, when we sampled the authentic posole at our parish Día de la Independencia festival a couple years ago, Claudia commented that it tasted nearly identical to mine.

We started this Sunday morning with  2 pounds of boneless pork loin that she was kind enough to cut into cubes. I seasoned it with salt and pepper, and browned it awhile in a skillet.Then it went into the bottom of the crock pot and got covered with a large can of enchilada sauce. Next I added a couple of small chopped onions, four or five cloves of minced garlic, two teaspoons of oregano, three large drained cans of hominy, and one small can of chopped green chilis.

Some folks also like to add cayenne, but I’m cooking for some older folks whose constitutions prefer we leave it out. It turned out plenty spicy anyway. I used some chicken stock to deglaze the sauté pan and added it to the crock to make sure everything was swimming in liquid. I also seasoned with just a little salt and cracked black pepper.

After cooking on high for three or four hours, we checked for doneness and to adjust spices. The stew meat was tender, but the broth was pretty spicy, so we added another can of hominy, including its liquid. Part of the thing about this dish is the interaction of the starch from the corn and the fat from the pork creating a silky gravy consistency, so the canning liquid doesn’t hurt. I also added another teaspoon of oregano. We let it finish cooking for a total of 6 hours on high in the crock.

We had shredded cabbage, cilantro, (queso fresco for Claudia) and fresh limes to squeeze on top. We also served tomato wedges, green onions, avocado slices, and tortillas on the side.

There’s really not a single thing I’d change about this recipe. It’s rich, tasty comfort food that ought to find its way into everyone’s home.

We served Sayanca Malbec with this meal, which was decent and paired nicely, especially considering that it’s dirt cheap from Aldi’s. Micheladas would also have been a good choice. :)

Mrs. Noe mixed up a batch of her awesome Mexican Brownies for dessert, using coffee as the liquid, espresso chocolate chips, plus a little bit of cinnamon and cayenne for the kick.

Here’s what you’ll need to make the posole.

2 LBS Boneless Pork Loin, Cubed – or Chop Suey Meat
1 Large Onion
4 Cloves Garlic
4 (29 oz) Cans Maize Blanco
1 (28 oz) Can Enchilada Sauce
1 Small Can Chopped Green Chilis
2 t Dried Oregano
S & P To Taste

Brown the meat, add everything to a large crockpot and cook on high for 6 hours.

Serve with tortillas, shredded cabbage, tomatoes, cilantro, lime juice, sliced radishes, avocado, chopped onions, etc.

Paella

Sunday Dinner – 25 February 2018

paellaSanta brought me a paella pan for Christmas this year, and we’d been waiting for decent weather to give it a try. Although it’s still fairly cold here (in the mid 40s) the forecast for Sunday was clear so we figured it was as good a time as any. I seasoned the pan well on Saturday in anticipation.

I worked from another BTE recipe.

The broth started with a sauté of five cloves of pressed garlic in a little olive oil. After a minute or so, I added 3 tablespoons of tomato paste and a teaspoon and a half of paprika. Once that started to thicken and darken, in went a bottle of clam juice, 2/3 cup of sherry and 4 cups of chicken broth to boil for a bit.

Claudia had picked up some boneless and skinless chicken thighs from Aldi. They got seasoned with garlic powder, paprika, salt and pepper, and then grilled for about 7 minutes, and reserved.

Next, I got the pan good and hot on the Weber Genesis (all three main burners on high) and sautéed a chopped onion in a little olive oil. Then came a jar of roasted red peppers. After five or ten minutes, it was time to add the rice. There was no Bomba or Arborrio to be found here, so I used a medium grain rice from the Hispanic foods aisle at Jewel, pouring three cups over the onions and peppers, then mixing things together well, coating the rice with oil, and spreading it out evenly over the pan. The chicken pieces went around the perimeter, and the juices from the plate, plus the broth, went on top. Dollops of chorizo went on as well, and this cooked, with the grill cover down and the burners on medium, for maybe 15 minutes.

We used shrimp that had already been cooked, so they were added late in the process, along with a bag of frozen peas. I’d coated the shrimp with olive oil and seasoned with paprika, garlic, pepper and salt. From this point on, it was really just a matter of rotating the pan a quarter turn every five minutes or so to make sure things cooked evenly. Toward the end, I scraped a spoonful or two from the edge to check for seasoning and doneness.

We covered the pan with foil to rest a bit at table while enjoying a nice tossed salad, some toasted baguette slices, thin slices of Manchego cheese, olives and some small grilled red and yellow peppers that had been tossed with sherry and olive oil.

Claudia’s parents and Aunt Pat joined us again this week. Pat had eaten paella once while traveling with her daughter in Spain, and hadn’t been impressed, but she loved this batch. I honestly think that it was beginner’s luck that it turned out at all. My guess is that the main trick is to not stir the rice once you’ve added the cooking liquid. All of the ingredients were done properly, and there was a good socarrat on the bottom of the pan, which, similar to Persian tadig, is a hallmark of the dish.

We enjoyed the last bottle of Cariñena Garnacha that was in the cellar, with Pandora’s Flamenco channel streaming all afternoon to help the mood.

Claudia tried her hand at flan for the very first time as well, and it was exceptional. She used this recipe from The Spruce adding chocolate dipped espresso beans for garnish.

This meal is definitely a keeper. The only things I might change would be to use more onion, maybe add some whole garlic cloves, and perhaps add some clams (and more chorizo) to the paella. I didn’t keep precise notes on timing, so I hope we’ll be able to replicate the dish this summer. It would easily serve a dozen or more, so a party may be in order.

Honey Garlic Chicken

Sunday Dinner – 18 February 2018

Honey Garlic ChickenThis week we were attending a performance of The Hunchback of Notre Dame by our local theater group, so crock pot cookery was indicated. Claudia made Honey Garlic Chicken with potatoes, a side of steamed broccoli, a green salad and a nice apple crisp for dessert. We’ll eventually link to the full recipe, but for now I’ll just say that this was a meal worthy of Jim Harrison, in that it had 12 cloves of garlic in it.

We love cooking in the crock, and not just for the convenience. Although it may seem like a modern contrivance, cooking a variety of ingredients together at a low simmer for hours is a time honored technique that predates Rival by thousands of years. Whether fireside, on the hearth, on the range or in the oven, some of humankind’s very favorite meals are slow cooked in a closed pot.

The gravy for this dish, which used the strained drippings from the pot as the base, was absolutely delicious.

We drank a very nice Lodi Verdelho from Ana Diogo-Draper with this meal. The label says “fruit driven, well balanced, concentrated and bold.” All true. It stood up well to the deeply flavorful funkiness of the main dish.

New Food Project: Our Favorite Meals

For several years now, Claudia and I have treated Sunday Dinner as an opportunity to experiment with regional cuisines from around the world, update retro classics, or simply revisit favorite family recipes. It’s an occasion to gather around the table with her parents (and, lately, Aunt Pat as well), enjoy some unique dishes and maybe try out some new wines. Friendly games of cribbage often follow dessert.

Certain meals have become traditions for particular seasons or dates on the calendar (Jambalaya for the Sunday before Ash Wednesday, Saurbraten in October, etc.).

So, we’ve decided to start doing a little better job of remembering these memorable meals. We’ll be blogging photos, notes and links to recipes here, at least from time to time. Eventually we hope it will serve as our own personal cookbook of favorites.

Here’s some quick catching up for 2018 so far.

January 7th: Johnny Marzetti

I used a recipe from the Wall Street Journal for this. The wine was a Lodi cuvee, Sharon Weeks Cattoo Red.

January 14th: Salsiccia con Peperoni and Pasta

I grilled some mild Italian sausages along with onions and red bell peppers on the Weber Genesis to go with some rotini pasta and a mixed greens salad. Wine was F. Stephen Millier Angels Reserve Zinfandel.

January 21st: Big Night Timpano!

This is a dish that had intrigued me for years before I had the nerve to actually make it. The recipe comes from Cucina & Famiglia (from the Tucci Family). After preparing this several times now, I finally have it down. Claudia made a nice salad and antipasto platter to go along, and we drank a bottle of perhaps my favorite Italian wine Nespolino Sangiovese Rubicone from 2014.

January 28th: Burns Night Supper

Our annual feast of crock pot faux Haggis, Cock-a-leekie soup, and Cranachan. The wine was an elegant and classy David Akiyoshi Reserve Cabernet Sauvignon. But the star of the show was some Oban single malt Scotch. :)

February 4th: Greek Fest!

When we were in Steubenville, Ohio for the annual Dean Martin Festival years ago, it coincided with the Holy Trinity Church Greek Festival. We had Spanakopita and Moussaka for the very first time. Claudia found recipes and has since perfected them. I’ll post links or recipes once I find them. We drank a nice, inexpensive Spanish Garnacha from Volteo with this meal.

February 11th: Mardi Gras

This is another meal that Claudia prepares each year, including Jambalaya and bread pudding with Bourbon sauce. Recipes to come. We drank our last bottle of Chateuneuf du Pape, a 2012 Le Prince de Courthezon.

More To Come

That’s it for now. More to come as the year unfolds.

Cedar Planked Salmon

sunday-dinner-salmon-potatoes-asparagus

This week for Sunday Dinner we made the most of some beautiful CSA produce from Gray Farms.

I roasted some white and purple potatoes, and Mrs. Noe made a lovely vinaigrette with lots of incredibly delicious and pungent fresh basil. She made a nice green salad and I roasted asparagus and cooked salmon on cedar planks.

My process for potatoes on the grill is to cut them into relatively even sized pieces and soak them in water for awhile. After draining, into a bowl they go with a drizzle of olive oil plus some salt and pepper, and then into the microwave for about five minutes. At that point they’re ready for the heated plancha on the Genesis. This consistently turns out lovely potatoes – crunchy on the surface and creamy on the inside.

The asparagus simply roasted on a grill pan with oil and seasoning for twenty minutes or so.

I’d soaked two cedar planks for several hours, then got them starting right over the burners while the asparagus was cooking. When the planks started smoking and popping, they were turned over and the salmon placed on the scorched surface. We seasoned with dill, salt and pepper. They were done in under fifteen minutes.

cedar-planked-salmon-on-the-grill

We don’t have this meal often enough.

Jack Daniels Pork Chops With Apples

jack-daniels-pork-chops-apples

This week for Sunday Dinner I cooked Jamie Purviance’s recipe for pork chops and apples with whiskey and mustard glaze. I increased the glaze recipe by half, since we were serving five instead of four.

The tarragon added to finish the apples is something I would not have thought to do, and it was delicious.

I also made Hasselback Potatoes at my wife’s request, which is one of our favorite sides.

hasselback-potatoes

Farsi Chicken and Balal Corn

plated-sunday-dinner-farsi-chicken-corn-rice

Once upon a time, many years ago, I met a crazy man who gave me a great chicken recipe.

Richard had a Master’s Degree in English Literature, but had gone to work as an insurance agent. He was assigned to my employer’s accounts, so he sold me a life policy. He seemed perfectly normal. When we met for lunch so I could sign some papers, I casually mentioned that I was camping on the coming weekend, and foolishly mentioned the name of the campground.

That Friday evening, we were just lighting the campfire when he pulled into camp on a little Kawasaki 400, which he referred to as “the road iron.” He proceeded to drink heavily, eventually passing out in a lawn chair near the fire, but not before reciting long passages out of The Canterbury Tales from memory. Friends who arrived during the recitation were initially terrified, thinking that glossolalia had taken hold of him.

In any case, at some point he described this chicken recipe that became one of my favorites for the grill. First, the chicken pieces marinate in lemon juice for an hour or so, then they go into plain yoghurt overnight. When it’s time to cook, you wipe of the yoghurt, season simply with salt and pepper, and then grill as usual. This method produces tender, juicy chicken like no other I’ve ever tasted. It was my foolproof, go-to recipe for a decade or so, and everyone always loved it.

When my wife and I were first dating, I was so confident in the recipe that I bragged almost incessantly about it. “Some time I’ll have to grill the Farsi Chicken for you. It’s incredible. You’ll love it.” Unfortunately, after building up her expectations for weeks or months, when I finally cooked it for her I burned the chicken so badly that we may as well have just eaten the charcoal. I didn’t grill chicken of any sort for a long time afterwards, thinking that I was under some sort of jinx. The jinx was mysteriously broken when I learned to use a timer.

So for Sunday Dinner this week I made the Farsi Chicken again. Initially I looked for other Persian recipes as sides, settling on Balal corn and Tahdig rice. As it turned out, I decided that the rice was too much too attempt without a test run, and opted for another (non-Persian) rice recipe with savory mushrooms.

We also had some fennel from the CSA, and Claudia made an incredible salad with it and some mandarin oranges.

I still want to try the Tahdig at some point, and also the Persian method of dipping the roasting ears in salt water after grilling. We’d love to learn more about Persian cuisine in general too.

Before the meal I tipped my glass to Richard. I lost track of him long ago, but still imagine him burning up the backroads on the road iron, regaling and terrifying friends and strangers with recitations in Middle English and recipes from far off lands.

Ribs for Fathers Day 2016

plated-ribs-fathers-day-2016For Fathers Day this year I did another long cook. Our Jewel store had St. Louis Cut Spareribs on sale two racks for the price of one, so ribs it was.

I started the Weber Kettle early in the day, setting it up with ten unlit coals on each side of a foil pan filled about halfway with water. I added four or five lit coals to each side, along with some apple and hickory chunks. One bottom vent was wide open, one completely closed and one open about halfway. Top vent was wide open as well.

Once the temperature stabilized at around 250 F, I put the slabs on a rib rack over the drip pan. I’d seasoned them the night before with my usual rub recipe. From then on it was a matter of monitoring the temperature and spraying the ribs each hour with a mist of apple juice, cider vinegar and coffee. After three hours, I wrapped them in foil and moved them to the Genesis to finish.

kettle-smokingThere’s something magical and Zen-like about a long cook. The smell of the smoke and the sight of it wafting over the patio is an experience unto itself. It’s satisfying to know that you’ve acquired the skill necessary to maintain an even temperature over several hours of cooking, and the other fairly specific skills needed to turn out a perfect plate of ribs. The pace of the cook affords time for relaxation and proper anticipation of the delicious meal to come.

We’re in the Gray Farms CSA this year, and one of the cool things about it is that we get a lot of produce that we likely wouldn’t think to try otherwise. It’s like this lovely surprise package every week. This week, we had both turnips and collards, which neither of us had ever cooked before. We diced the turnips and roasted them on the plancha, and the collards we cooked in a Lodge cast iron Dutch Oven on the Genesis. I cooked up some onions and garlic in the pot for starters, then added the collards, a dried cayenne, some stock and a couple of smoked ham hocks and let them simmer for a long time.

These turned out really delicious and they’re something we’d definitely make again.

I also melted some Brie on a cedar plank with a little blackberry jam drizzled over the top for an appetizer.

It’s always a pleasure to cook for the folks on Sunday, but it was especially fun to do a full day of cooking for my wife’s dad on Fathers Day. Since my own father passed away when I was very young, I feel especially grateful to have a wonderful father-in-law in my life, and appreciate every chance we have to spend time with him.