Friday Ramblings

My inspiration to write today is not really here…I may be all over the place, but that is OK. It’s my blog and I can be random if I want to!

 

My neighbor and I are supposed to be having a cookout tomorrow. I say supposed to because the weather has sucked as of lately and neither one of us want to deal with the heat.

 

Side Note: Do not refer to a cookout as a BBQ to me. I will freak and get ugly. BBQ is pulled meat IE chicken, pork, or beef cooked low and slow until it is tender and smothered in BBQ sauce, served with coleslaw and other delicious side dishes. Cookout is what you do when you grill meat on your grill…HUGE difference.

 

I want to make this frozen lemonade pie and this buffalo chicken dip for the mentioned cookout tomorrow. This buffalo chicken dip recipe is killer and I totally swiped it from Melissa. I have somewhat mastered it, but it still isn’t as good as when she makes it. I will sit and eat a pan of this stuff as meals over two or three days. Also, as Emeril says: “Spread it on a car bumper and eat it!” I really could. I will share this recipe after the weekend.

 

I need to call my neighbor and see if we are doing this cookout. I am doing the dreaded grocery shopping tonight. What away to spend a Friday night, right? It needs to be done and I have been putting it off all week.

 

Any requests for food you would like to see covered? Recipes? cookingwithjj.baker@gmail.com.

 

J.J.'s Perfect Grilled Cheese

I made grilled cheese and tomato soup for lunch today. This is another combination I have loved since childhood. I must say I have mastered the grilled cheese. Mine are beautiful every time. This is also another sandwich that calls for the dreaded white bread.

 

Grilled cheeses are so versatile. You don’t have to have them just with tomato soup. We had them with chili when I was a kid. Sometimes I make them and put a little BBQ /steak/taco sauce in the cheese and let it melt together…so tasty. You can add some ham then, the grilled cheese becomes hot ham and cheese. This is also good, especially with a good dill pickle.

 

I will leave you good readers with a J.J. approved recipe.

 

WHOOPEE PIE RECIPE

 

CAKE INGREDIENTS

• 1/2 cup dark cocoa powder (normal coco powder doesn't change it any)
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 egg
• 1 cup milk
• 1 t vanilla
• 1.5 cups flour
• 1.5 t baking soda
• 1/2 t baking powder
• 1/2 t salt (t=teaspoon)

FILLING INGREDIENTS

• 2 cups confectioners' sugar sifted,
• 1 cup salted butter softened (not melted),
• 2 ...t vanilla,
• 1/2 cup marshmallow fluff,
• pinch of salt (optional)

WHOOPEE PIE DIRECTIONS

Preheat oven to 425 F.

In a large bowl mix together the cocoa powder, and sugar. Stir in the oil, egg, milk, and vanilla. In a separate bowl, stir together the flour, baking soda, baking powder, and salt. Mix the dry ingredients into the cocoa mixture.

 

Drop the batter by small spoonfuls on...to a parchment-lined baking sheet and bake for approx. 8 minutes

 

Remove to a rack to cool.

FILLING DIRECTIONS

Prepare filling by stirring the softened butter into the confectioners' sugar. Stir in the vanilla, marshmallow fluff, and optional salt.

ASSEMBLY

To assemble, spread a generous amount of filling on the flat side of one cake and top with a second cake.

 

Necessity is the mother of all invention

Not really in this case, but it was hunger...

I have been experimenting again, yes at 03:00AM. I do believe I have mentioned I am an insomniac. I did sleep for like 45 minutes between 12:00AM-ish and 01:00AM-ish. The way tonight is going that will be a full night’s sleep…but I digress.


I was hungry. I have been trying to behave myself since December…this is a personal choice and also a promise I made to a friend. I do pretty good most days. Anyway, I drink water. They say sometimes you mistake thirst for hunger. I personally think this is a crock of shit as I know when I am thirsty. Maybe I notice the thirst from all the years of sports I played as a young lad, I don’t know. I drink said bottle of water and I am still STARVING.

Hunger + Bored = Interesting Creations

I am standing at the refrigerator with both freezer and the cooler part open. (I have one of those side by side jobs.) There is a steak that needs to be cooked. I immediately think: Breakfast Burrito. I take said steak out, half it, and cut half of it into thin fajita style strips. I set this aside and turn the pan on to heat. I go back to get my tortillas. Fuck me running…I am out. I could have made eggs with the steak scrambled in, but that sounded boring. The freezer door opens again.

This is when I spy the frozen ravioli.

A light bulb comes on.

Seriously one of the bulbs in the living room has a short…

I take out a J.J. size portion of the ravioli. I set a pan of salted water to boil. At first I am thinking: Ok raviolis tossed with the steak and a little bit of cheese. Then I spy: taco seasoning! (Low sodium, of course!) My skillet is pretty hot now….I toss in ¼ cup of water and half of what is in the packet…maybe 2 tablespoons. (The packet was already open as I use taco seasoning in my eggs sometimes.) I make a little sauce out of this seasoning and water. By this time my water is boiling so I send the ravioli for a hot bath and set the kitchen timer for 7 minutes. (This is the perfect amount of time to cook ravioli in my personal opinion.)

Ravioli done: I drain it and toss the steak into the pan with the sauce concoction. I like my steak to kind of still be mooing so I turn the heat off right away. I toss the ravioli in the pan with the steak and the sauce. I dump it in a bowl, sprinkle it with a bit of cheese, and declare it my 03:30AM snack.

I take a picture of it just in case….at this point I have no clue if it is going to be edible or if it was going to go into the trash, as I go to bed hungry and dejected at my failure. I taste…Success! It is not only edible…it is quite good! At least I think it is.

Now what to call this new invention…Tacoli? Ravioco? Maybe I will think of something…maybe I will never think to make it again.

This also reminds me of this woman I attended college with. She was very Italian. She was married to a Mexican man. They lived around the corner from me and I would sometimes be invited over for meals and study sessions. Interesting food there…A cheese stuffed pasta tossed with a homemade salsa and avocado…I turned my nose up at this, but the first bite sold me. This is also the man I learned to make my salsa (J.J. Salsa will eventually make it into this blog.) from. Lupe was his name…he barely spoke English but we always managed to talk food.

The Creation!

Soup du Jour

I have a friend named Allanonn. Like me, he likes to cook. He comes up with some creative recipes like me as well. Allanonn and I share a common friend, Kai. Well, Kai is sick…I told Kai to tell Allanonn to make her some soup. I got the shocking response that Allanonn doesn’t know how to make soups! After hearing that…this one is for you Allanonn!


J.J.’s Chicken Noodle Soup

• 1 rotisserie chicken you get at the grocery store
• 1 small onion – yellow or white
• Garlic – about 1 tablespoon of that pre chopped in the jar packed in olive oil. Normal or roasted it is up to you, but I like the roasted. If you opt for the roasted I would you a tablespoon and a half.
• Carrots – 2 to 4 depending on how much carrot you like.
• Celery – 1 rib, unless you like this particular vegetable then you can add as much as you like.
• 1 large can of low sodium chick broth/stock
• 1 package Egg Noodles – I like the skinny ones for this soup. Use whatever kind you like.
• ½ stick of butter – real butter, unsalted
• ½ tablespoon of fresh ground pepper
• Season salt to taste – I like the low sodium kind from Lawry’s.
• ½ teaspoon of rosemary
Take your rotisserie chicken…remove most of the meat off of it and cut into bite size pieces. Set that aside. Take the carcass/skin from the chicken and toss in the pot. Add the onion, garlic, pepper, chicken broth and 8 cups of water. (Make sure the onion is pealed – it doesn’t need to be chopped.) Simmer for an hour.

While this is simmering, chop up your carrots and celery. After simmering for an hour or so, strain the stock…keep the liquid, toss out the chunky stuff left over. Return liquid to the pot with your chopped chicken. Add the carrots and celery. Simmer till the veggies are to the tenderness you like. Some people like them mushy, some like them crispy…add the noodles last, right before serving! Season to taste with the season salt and add the butter before serving…Serve and enjoy!

This next soup is easy! It is easy to adjust and play with as well…you can have it with mean, vegetarian, or whatever!


Taco Soup

• 2 large jars favorite salsa
• 2 cans black beans, drained and rinsed
• 2 large cans low sodium chicken broth
• 1 bag white frozen corn
• 1 pound stew meat or chicken breast diced – optional
• Shredded cheese to garnish – optional
• Tortilla chips – optional
• Sour cream - optional

Combine all ingredients in large soup pot…cook till meat is tender if using meat. Serve toped with a sprinkle of cheese and tortilla chips on the side.
I like things hotter so I also add a can or two of the diced tomatoes with green chili’s and onion.

One more soup and I will leave this subject alone for now...I got this one from mine and Allanonn's girl Rachael Ray.
 
Rachael Ray’s Sausage and Tortellini Soup

• 2 tablespoons of EVOO (extra virgin olive oil)
• 1 pound bulk sweet Italian sausage
• 2 large onions, chopped (I like the red kind here.)
• 2 ribs of celery, with the leafy greens left on, finely chopped
• 2 large pinches or red pepper flakes
• Salt and black pepper
• 1 28-ounce can of diced tomatoes (I like this soup without the tomatoes.)
• 2 quarts of chicken stock
• 2 9-ounce packages of fresh tortellini (I do one package spinach, one package cheese. You can use mushroom as well.)
• Fresh basil and flat leaf parsley leaves, chopped
• Grated Parmigiano-Reggiano cheese for garnishing at the table


Preheat a large soup pot over medium high heat with the EVOO. Add the sausage to the hot pot and break it up into small pieces with a wooden spoon as it cooks, 3 to 4 minutes. Add the onions, celery, garlic, red pepper flakes, and a little salt/pepper. Cook stirring frequently for 5 minutes. Add the tomatoes if you choose and continue to cook for a minute and then add chicken stock. Put a lid on the pot to bring the soup up to a simmer and cook for 10 minutes. Uncover the pot and add the tortellini, and cook for 5 minutes. Once pasta is cooked through, add the basil and parsley to taste. Taste and reseason with salt/pepper if needed. Serve and top with the cheese.


In the words of Rachael...Yumm-o!

I also like to add a little hot sauce to this soup at the table…Texas Pete please!


There you go Allanonn, old buddy! Three easy soups to get you started!

 Enjoy!

BACON!

What kind of crazy fool doesn’t love bacon? Maybe some vegans and such, but I have known the smell of cooking bacon to make the strictest of vegans drool. Now for years I denied myself this pleasure, saying I didn’t care that much for bacon…it wasn’t that I didn’t like bacon, I had just never had it fixed the right way.

What is the right way, you may ask? Read my words dear readers…in the oven! Bake it on a tray lined with parchment paper at 350. Now don’t ask me for how long…this depends on you. Do you like your bacon limp? Crisp? That is up to you! It really is perfect bacon every time. Also, a plus side, is not getting popped by angry bacon grease!

Now as to the reason I was baking bacon yesterday…my roommate returned home at the odd hours as she always does and was starving. With our surplus of tomatoes from our small garden…BLT’s FTW!

Here is a recent discovery with the classic BLT…I use a semi secret green that isn’t lettuce or really a secret. Spinach leafs! Seriously! So much better than lettuce…I’m usually one to not get the lettuce at all on my BLT. Now, using the spinach I eat the green on it every time.

Now, the roommate and I argue about what goes on a BLT, but we do agree upon the spinach and tomato…Roommate thinks you need to butter the toast for a BLT…that makes even this fat kid’s chest scream for mercy. She also uses Miracle Whip and not mayo. I like a thin layer of mayo…and it has to be Hellman’s. I also like cheese on mine. I personally prefer Swiss but will use almost any kind. Pepper Jack is a good choice as well. White bread is also a key ingredient for this sandwich but a good wheat bread also suffices. If you really want to go for the win… Asiago Cheese bread from Panera is the way to go.

The Roommate's BLT's.

My BLT

As for all that baked bacon...you can store it wrapped in paper towels, in a zipper bag, in the refrigerator. Heat as needed for use. I usually heat mine in the microwave for about 30 seconds for three to four slices.

Other used for my bacon…this morning I made eggs and country potatoes to go with my bacon. Yes, that is fresh homemade salsa or pico de gallo on my eggs. Very tasty!

I also make this chicken stuffed with spinach, Swiss, Onion, mushroom, and bacon that is to die for…although lately I have lightened it up a bit and make it without the bacon. There is the classic bacon cheese burger. Nom nom nom! Now there is this chocolate dipped bacon I keep hearing about but I don’t know about all that…I like my sweet and salty together just like the next person, but chocolate and bacon? I don’t know. That might be a little too weird, even for me.

I had a friend tell me last night about these green beans wrapped in bacon...I have never had them like that. Now, I have had asparagus wrapped in bacon and grilled…that is pretty good. Wrap that filet mignon in bacon before you grill them and look out! Garlic mashed potatoes with crumbled bacon and some sharp cheddar cheese? Hell yeah! It goes well with that filet mignon.

Tell me something bacon doesn’t make better, besides maybe chocolate?

Oh and incase there is anyone out there “listening” besides my friends I have forced this link upon…if you have a recipe you want me to try…email it to me!

cookingwithjj.baker@gmail.com

Oh and lastly...save that bacon grease! It comes in handy...mine is stored in a mason jar in the ice box!

Restaurant Whore

Like every other “normal” American out there, I love to eat out. Not having to clean up the kitchen after a meal and have someone wait on me? That is an everyday cook’s wet dream. Now, don’t get me wrong, I love to cook. Most things I cook are better than what you can get in any restaurant. There is just some things I haven’t mastered as of yet.

Mexican

I love Mexican/ Tex-Mex food. I love it so much I have spent my last three birthdays at Don Pablo’s. Don Pablo’s is very excellent for a chain restaurant. I know a much better localized Mexican place, but the chain place seemed more convenient for gathering a large quantity of friends in one place for a meal.


I can cook some Mexican like dishes, but they are more of a fake out than authentic. They are definitely more Mexican than Taco Bell. Funny side note: I have a friend that thinks Taco Bell constitutes real, authentic Mexican Cuisine. Sorry my friend…it does not. FAST FOOD. As for myself…if I want a fast food taco, Chipotle for the win! Crunchy tacos, with the pork, fresh tomato salsa, sour cream, and cheese.

Now if you want good Mexican food and you are in the Annapolis/Baltimore/DC area, I have one word for you: Los Portales. It is located in a strip mall, of all places, near BWI airport. It is very reasonable and most delicious. I need to take Melissa here.
I discovered this gem from an ex of mine. We ate there quite a bit in our six month relationship and once together as friends after splitting Anyway…I usually order the combination #8: one enchilada and one tamale. It comes with rice and beans for $7.75. I’m not a big one on rice at these places but I will eat theirs. I love their tamales and wish they had a tamale platter.



Chinese

My Mother worked in a fancy Chinese restaurant when I was a small child. It no longer exists, but it was in Florence, Kentucky and was called the Dragon Inn. While working there she learned to make tons of delicious Chinese dishes. My favorite today is beef and peapods. She has showed me a few times how to make this and I just can’t make is as good as hers. Maybe it is the whole deal that no ones cooking can hold a candle to Mom/Grandma’s…I don’t know.


As for Chinese restaurants…the best I have ever eaten at is a place called Ping’s in Worchester, Massachusetts. It was across the street from the Greyhound station and was so very good. That ex and I ate there once a week. It was there I discovered cashew chicken, Peking ravioli aka dumplings (steamed, not fried please), combo fried rice/lo mien, the pu pu platter and so many other delicious Chinese dishes I love.


Now…in the area I live in now. Grace’s Fortune is the place to eat hands down. It can be prices so it isn’t for everyday, but the place is so good. I never liked crab Rangoon till I had it at this place. I also like the way they serve stuff...like the pineapple chicken is served in a carved out pineapple. How cool is that? I also like the crispy beef. I also had Moo Shu pork here for the first time and fell in love with it. I’ve only ate there a couple times twice for my birthday and once for my another ex’s Grandmother’s birthday. I want to go back again. Another adventure for Melissa and I, I suspect.

Now as for everyday Chinese take out…I love Generals chicken or egg foo yung. Egg foo yung was the first Chinese food I ever remember eating. How can a country boy not love this? Scrambled eggs with brown gravy? FTW! I love won ton soup and of course dumplings. Occasionally I like sweet and sour pork. There was this take out place near the place I lived in River Dale, Maryland a couple years ago that had crab fried rice. OMG! I can’t find another place that has it. I guess I need to learn to make it myself.

Fastfood

• Subway - The seafood and crab, on honey oat with tomato, pickle, onion, banana peppers, cheese, and a tiny line of spicy mustard. If I’m not in the mood for that…the club with all those same fixings plus mayo.
• Burger King – Whopper with cheese no lettuce.
• Mc Nasties aka Mc Donald’s – I don’t eat here unless I am constipated.
• Wendy’s – I don’t get here very much, but I love their chicken cordon blu when they have it.
• Skyline – This is a wonderful chili place back home…Cincinnati Chili. I could eat there everyday. My order? A four way with onions, two cheese coneys with, and a large Pepsi or Mt Dew.
• Big Boy – Another back home favorite. Cherry Coke is a must here. I also like the classic Big Boy sandwich with extra sauce, onion rings, and hot fudge cake.

Anyone hungry yet? I am.

Now my whole world isn’t consumed by thoughts of food, but it really it is a simple/social pleasure in life. How many first dates have we all had where we went out for a meal? Birthdays/Holidays celebrated with food? Food for thought…no pun intended.

Fried Green Tomatoes - Not at the Whistle Stop Cafe

I made fried green tomatoes tonight to go with my ribs. They are another childhood favorite that my Grandmother usually made along with the Sunday fried chicken. I was eating them way before that movie with the gorgeous Mary Louise Parker. (Two side notes…If you have never watched it…check out Weed’s with MLP on Showtime. EXCELENT show! Also my Grandmother was Mary Louise. Random thoughts from the mind of J.J.) They are so simple, yet so tasty. For a lot of people they are an acquired taste. I believe them to be a Midwest/Southern dish.



J.J./Grandma’s Fried Green Tomatoes



• Green tomatoes – these are sometimes hard to acquire unless you have your own garden or a friend with a garden. I know a few times I have asked at the grocery store if they have green tomatoes and have been looked at like I am crazy.


• Buttermilk – I like to soak the tomatoes in buttermilk like my Grandma did so the coating will stick to them. If you don’t have buttermilk readily available (like I didn’t tonight) use and egg and about a cup of milk whisked together. Also season the milk with some pepper and salt. I don’t measure things very well when I cook so my guess would be about a ¼ teaspoon of each.


• Flour – I season that with more pepper and season salt. I use LAWRY'S® Seasoned Salt with 25% less sodium.


• Oil – I use olive, canola, or a blend of the two. Grandma used Crisco…That had to go out the window with the full sodium season salt.



Get your oil in the pan getting hot as you prep your ingredients…I heat it on medium as I get everything together. If I know for sure I am making them I slice the green tomatoes and start soaking them earlier in the day. I season my flour and start coating. Make sure you shake the extra flour from the tomatoes and place them in the skillet. I would say it is about a minute to a minute and a half per side…till they are brown, crispy, and the tomatoes are just tender. I always taste the first one for salt level and salt them to taste while they are still warm and draining on paper towels.


Fried green tomatoes are a comfort food for me. They are also good with milk gravy.


What is milk gravy you may ask? Here is the description from Wikipedia:

 

White gravy (sawmill gravy in Southern U.S. cuisine) is the gravy typically used in biscuits and gravy and chicken-fried steak. It is essentially a béchamel sauce, with the roux being made of meat drippings and flour. Milk or cream is added and thickened by the roux; once prepared, black pepper and bits of mild sausage or chicken liver are sometimes added. Besides white and sawmill gravy, common names include country gravy, milk gravy, and sausage gravy.

One day I will go further into the gravy dimension. That is an entry in itself.

The finished product.

Hey, Soul Sister!

As I was pillaging around my kitchen looking for something for my breakfast/lunch just now, I decided upon a PB&J. A pretty simple concept...a childhood classic...something I still love as an adult.



J.J.'s perfect PB&J


• White Bread - GASP! I know in this health conscious culture that is kind of taboo. I even find myself questioning white bread. But really! Some things just call for it. If you really feel that strongly on the subject...Wonder Bread (Ah...another childhood classic) makes this white/wheat job. It's not too bad!


• Peanut Butter - Not all peanut butters are equal! I myself was a Skippy kid. I like it on both sides of the bread.


• Jelly - Not preserves, but sugary delicious jelly. Strawberry or cherry is my jelly of choice.


• Glass of cold milk - white or chocolate. It must be whole milk for this fat kid as the lower grades seem to upset my stomach.


Now, back to all peanut butter is not created equal..I used to not believe this. I prefer Skippy as that what I was raised on, but when I first moved to Maryland, Skippy wasn't easy to find. I would get Jiff or even a store brand. Then a beautiful friend of mine, Melissa aka Soul Sister, introduced me to this peanut butter from Whole Foods. OH EM GEE! I am ruined for all other peanut butter from here on. The only ingredient in this peanut butter is peanuts! Smashed up peanuts...that’s all! Really! It is heaven...to die for. I will eat it with a spoon right out of the container...it's that good. This is when I discovered all peanut butter is not created equal.


I think Melissa brought me this deliciousness back in October of last year for the first time. The thing is, I could go to Whole Foods and get this beautiful peanut butter, but the nearest Whole Foods to me is in Annapolis or Silver Spring. Granted 17 miles really isn’t that far away...but if you have ever rode with me in traffic you would understand why I hesitate making the journey for the sainted peanut butter. I am a simple farm boy from the Midwest, where a traffic jam constitutes five cars stuck behind a tractor. Baltimore/Annapolis/DC traffic makes me crazy. Right now I am supstituting the Skippy Natural...it is good, but nothing in comparison to Melissa's delicious peanut butter.

Melissa being the beautiful and wonderful friend she is brings me this awesome peanut butter on occasion. Along with it, she brings me all these other wonderful foods/sauces/wines/beers to try from time to time. Come to think of it, Melissa and I spend a lot of our time together eating/cooking and this isn't even the reason we became friends in the first place, but that is a different entry.

Dinner tonight…ribs! They have been in the oven on 170 since about 8:00AM, rubbed in my special BBQ rub the night before. Soon they will be sauced and bumped up to 200. Maybe, one day, I will share my delicious rub with the masses.