Tales from the Pick

Po’ Boy Burrito

/ toothpicktales / 10 Comments

This whole stay-at-home stuff is really weird.  I’m adjusting to it but I have to admit that it’s really hard to break the habit of trotting down the grocery store every time I want something that I don’t have in the kitchen. 

This time it was fresh baked French bread. 

I wanted a Po’ Boy sandwich and perhaps the single most important ingredient of a Po’ Boy is an excellent loaf of French bread.  I could have jumped in the car and raced down to the store to get a loaf of bread but I decided to resist the urge and improvise.  Thus, the Po’ Boy burrito was born!

What I find interesting is that I had every other ingredient for a Po’ Boy, except the French bread.  Go figure.

This recipe makes 3 Po’ Boy burritos.

Ingredients for the remoulade sauce:

½ cup mayonnaise

2 Tbs dill pickles, chopped

1 Tbs lemon juice (I used lime, since I didn’t have lemon on hand)

1 tsp Louisiana hot sauce

1 tsp capers, mashed and minced

1 tsp paprika

1 tsp Dijon mustard (or creole mustard)

½ tsp Worcestershire sauce

1 garlic clove, minced

1 green onion, chopped

Ingredients for the pickled cabbage:

½ cup cabbage, sliced thin

½ tsp cayenne pepper

¼ cup vinegar

2 tsp sugar

Ingredients for the fried shrimp:

15 medium shrimp, peeled, deveined and butterfly cut

1 cup flour

½ cup corn meal

Oil for frying

Additional ingredients:

½ cup lettuce, sliced thin

1 sliced tomato

3 large burrito sized tortillas (9”)

Directions:

Prepare the  remoulade sauce.

In a mixing bowl, add mayonnaise, chopped pickles, lemon or lime juice, hot sauce, capers, paprika, Dijon mustard, Worcestershire sauce, garlic and green onion.  Set aside.

  • finished remoulade sauce

In a separate mixing bowl, add the cabbage, lettuce, cayenne pepper, vinegar and sugar.  Swirl to mix.  Set aside.

Prepare the shrimp.

Mix the flour and corn meal in a bowl and set aside.

Lightly beat two eggs in a bowl and set aside.

Dredge the shrimp in the flour/corn meal mixture and tap off excess flour.  Dip the shrimp in the egg wash and then dredge in the flour/corn meal again. 

  • dredging station

In a medium sized sauce pan, fry the shrimp in hot oil.  I fried the shrimp in batches of five.

Remove the fried shrimp to a bowl and keep warm.

Once the shrimp are cooked, assemble the burritos.  Add remoulade sauce, lettuce, tomato, shrimp and pickled cabbage.

  • Oops…I forgot the remoulade!

Serve with hot, crispy French fries.  See, I found a way to have a little French after all!

Stay healthy and eat well!

Crisis Management 101

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Live life like a Scout.

Way, way back in my formative years I was a Boy Scout.  I didn’t stay with the program very long.  In fact, I was only in Scouts for less than two years.  But, in that time I learned more about being a good citizen and l learned more valuable knowledge than I ever learned in school.

I learned and practiced teamwork.  I learned about nature, and how to survive in the wild.  But most importantly, I learned how to prepare myself for anything.

The Scout motto is simple and wise: Be prepared.

Being prepared doesn’t mean you have to prepare for a doomsday event and it doesn’t mean that you have to lay your clothes out on the floor each night, like a fireman, waiting for a four-alarm fire.  It means you should prepare your mind to accept and deal with anything that comes your way.

Now that I think of it, being prepared, is really a state of mind akin to Zen Buddhism…don’t fixate on thoughts or emotions.  Allow yourself to rely on your skills and instincts.  Let the world come to you and embrace it. 

This particular crisis, the one surrounding the covid-19 virus, is serious, to be sure.  But, the decisions we make and the actions we take shouldn’t be any different than any other moments in our lives.  We make decisions every day and we choose actions every day.  Every decision and action we have made in our lives has brought us to the place we are now.  All we have to do is see a clear path, in our mind, to guide us.

If you are wondering what that clear path might look like, take a look at the Scout Law:

A Scout is trustworthy, loyal, helpful, friendly, courteous, kind, obedient, cheerful, thrifty, brave, clean, and reverent.

If every decision we make aligns with the tenets of the Scout law, then we should make good decisions.

Pizza Salad

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On my never-ending quest to reinvent leftover food I was recently faced with a dilemma.

To be honest, the root of the problem can be traced back to me.  I made two large pizzas for three people.  What was I thinking?!  All of the leftover pizza was portioned in sets of three slices, wrapped in foil, and placed in the refrigerator.  And, there it sat, practically untouched, for three days. 

It wasn’t bad pizza…at least I didn’t think it was bad.  The problem was, there was too much of it and I shouldn’t have expected people to eat leftover pizza for days on end.  If I was still in college, then yes, leftover pizza might be all you get.  Be happy to have something to eat.  Live with it. 

So, I either had to eat all of the leftover pizza or figure out a way to reinvent it.

Pizza Salad

(serves 3)

Ingredients:

3 slices of leftover pizza (with various toppings)

Iceberg lettuce (one third of a head of lettuce, rough chopped)

1/3  cup Kalamata olives

¼ cup Dried Parmesan cheese

Vinegar and Oil dressing, to taste (I used store bought Italian dressing)

Directions:

Slice the pizza toppings away from the crust with a knife.  Allow the pizza topping to warm to room temperature.

Cut the thick crusty edge from the pizza and toast briefly in an oven.

Fill serving bowls with cold chopped iceberg lettuce.

Drizzle salad dressing on salad.

Rough chop the toppings and scatter them across the salads.

Add chopped Kalamata olives and top with parmesan cheese. 

Serve the salad cold with warm breadsticks (formerly known as pizza crust).

Rockin’ the Kitchen!

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As I mentioned recently, my wife and I are working for “essential” industries.  We are still putting in regular hours at our respective companies.  Working in an environment that involves close human contact at a time like this can be nerve racking.  Sure, when we are at work, we focus on the jobs that need to be done.  But, when we come home we think of the risks we take each day we go to work.

We are not exceptional.  Many people are experiencing similar types of anxiety.  We all deal with it in our own ways.   

A few days ago, after a mere 4 hours of sleep, my wife awoke at the crack of dawn and went straight to the kitchen.  She spent the next 10 hours baking.  When my wife bakes, or cooks for that matter, the result is always impressive.  This particular baking marathon was fueled by her love of our family and her need to occupy herself with something meaningful.  It surely wasn’t fueled by a good night’s sleep!

It was therapy.  It was determination.  It was well-honed skill mixed with passion and promise.

The results were remarkable and very tasty!

* A deep dish cherry pie

* A pecan pie

* 4 loaves of jalapeño and cheddar cheese bread

* 2 casserole dishes of manicotti

Weekend Leftovers (and the Daily News)

/ toothpicktales / 6 Comments

I hate to say it but, it’s the weekend and I have too many leftovers in the refrigerator.  That’s a great thing for a weekday, when time is precious for us working folks, like us.  Yes, my wife and I have been deemed “essential” by the powers that be, but it drives me nuts when the weekend arrives and I discover that leftovers have overtaken the fridge .  This is my weekend crisis, along with worrying about the ever-expanding, impending virus.

A good weekend, for me, is when I get to play in the kitchen and make some food that can turn into leftovers for the upcoming week. 

But, today, it’s necessary to scoop together a meal from all of the leftovers.

How could I possibly tie all of these leftovers together to make a single, cohesive meal?  There’s shrimp in a garlic butter sauce with noodles, scalloped potatoes with ham and a chicken salad, intended for sandwiches.  Three mish-mash leftovers with only one or two servings each, among them.

I say, tie them together with some fresh bread.  Garlic bread should work.  Half of the bread for a small bread loaf and the other half for garlic knots, or in this case, a braided garlic loaf.  Add some fresh lettuce and we have a brand new meal!  Leftovers can always be boosted by adding a splash of something fresh.

Garlic Bread / Garlic Braid

Ingredients:

1 cup warm water

2 Tbs yeast

1 tsp olive oil

3 cups flour

2 Tbs garlic powder

Pinch of salt

1 quart prepared shrimp with pasta, with garlic butter sauce

1 pint prepared ham and scalloped potatoes

1 pint prepared chicken salad

Fresh lettuce, (any kind will do)

¼ cup olive oil

5 garlic cloves

Directions:

Prepare the bread dough by warming a cup of water and adding yeast and olive oil.  Set in a warm place to allow the yeast to activate for 20 minutes. Add water and yeast to a large mixing bowl and add the flour and salt.

Mix and knead for a minute.  Sprinkle garlic powder over the dough ball, cover with a towel and allow the dough to rise for 15 minutes in a warm place.

Knead dough again to incorporated the garlic powder.  Cover and keep warm for 30 minutes.

Heat an oven to 400°.

Knead the dough and divide in half.  Set one half aside.

Take one half and divide into thirds.  Roll each third into ropes, making one rope slightly larger than the other two.

Lay the ropes of dough on a clean surface, with the longest rope in the middle.  Braid the dough in a French braid. 

Lay the braided dough on a baking sheet and bake in the oven.

Take the remaining dough and form into an oblong loaf.  Place on a baking sheet and place it in the oven.

Bake for 20 minutes.

While the bread bakes, add chopped garlic to the olive oil and heat in the microwave for about 1 minute.  Carefully remove the olive oil and set aside.

Pull the braided loaf out of the oven and leave the other loaf in the oven for another 5 minutes.

Heat the shrimp and pasta in a covered pan, with a little splash of water.

Heat the scalloped potatoes and ham in a microwave oven for a few minutes.

Add the chopped lettuce to individual serving bowls.  Top the lettuce with the chicken salad.

Cut the braided loaf into bite sized portions and put the pieces in a mixing bowl. 

Pour the garlic and olive oil over the bread pieces and toss.

Place the braided garlic bread pieces in a serving bowl.

Slice the bread loaf into 1” slices.

In a large pan, heat about 1/3 of the scalloped potatoes and ham, with a little water.

Add the sliced bread to the pan and let the bread absorb some of the liquid.  Turn the bread over and turn the heat off.

Assemble individual serving plates by adding portions of the shrimp and pasta, along the with the scalloped potatoes and ham on bread slices, and braided garlic bread.  Serve with the a side of chicken salad and a sample of the daily news.

Super Easy Salmon

/ toothpicktales / 7 Comments

Well, it’s official.  Our worldwide dilemma has caused the train to jump of the tracks.  The Catholic church announced that we can stop abstaining from eating meat on Fridays for the remainder of Lent.  At least, that is what one bishop from New Jersey has decreed.

It seems that we have suffered enough.  Maybe a delicious hamburger and fries will pick up our spirits. 

Lent is one of those old-world traditions that I actually appreciate.  Fasting and simplifying our lives through meditation and reverence for 40 days each year seems like a healthy practice.

So, let’s prepare a nice salmon filet, shall we?

Ingredients:

2.5 lb fresh salmon filet

3 Tbs Dijon mustard

3 tsp lemon juice

3 tsp mayonnaise

1 ½ tsp chili sauce (spicy ketchup)

¼ cup capers

Directions:

Set oven to 375°.

Lay the salmon, skin-side down, on a parchment paper lined baking sheet.

Combine Dijon mustard, lemon juice, mayonnaise and chili sauce in a small bowl. 

Spread the mixture across the top of the salmon.  Make sure to coat the entire surface to prevent the fish drying while baking.

Sprinkle capers across the top of the fish.

Bake uncovered at 375° for 20 to 25 minutes.  Remove and allow to rest for a few minutes before serving.

Serve with sautéed asparagus and rice.

Social Distancing

/ toothpicktales / 2 Comments

Two things. 

First, I predict that when the Oxford Dictionaries and Merriam-Webster reveal their word of the year, they will choose “social distancing” as their ‘word of the year’.  I know that might come as a surprise to some people because “social distancing” is actually two words, but that sort of rule-breaking has not swayed scholars in recent years. 

Secondly, “social distancing” has become a popular phrase that I am already tired of. The phrase, ‘social distancing’ reeks of Orwellian creepiness.  To me, it is misleading and confusing. 

“Quarantined” is a very elegant and succinct word, and it more accurately describes what we are experiencing now and it ties us to our past.  Not so long ago, if you contracted malaria, you were quarantined.  If you succumbed to bubonic plague, you were quarantined.  If members of society wanted to inhibit the spread of disease, you were quarantined, or you could choose to quarantine of your own accord, if you were concerned of spreading a disease.

Let’s investigate the origin of the word quarantine, shall we?

Quarantine: From Latin quadrāgintā

From Italian quarantina (“forty days”), the period Venetians customarily kept ships from plague-ridden countries waiting off port,[1] from Latin quadrāgintā (“forty”)

A period of 40 days. A sanitary measure to prevent the spread of a contagious plague by isolating those believed or feared to be infected.

Is that too much to ask?

Be safe, be prepared and stay in touch with those you hold dear.  This time will pass and we will have new challenges to occupy our time. 

10 Essential Spices

/ toothpicktales / 5 Comments

I was reading a post from Ella at thewackyspoon.com recently and she mentioned a “Well Stocked Spice Cabinet” and that made me think about my ten essential spices.  It didn’t take me very long for to come up with my ten.  These are the things I use nearly every day.  I’m taking a certain liberty by adding some dried herbs because I treat them like spices.

salt

black pepper corns

garlic powder

chili powder

cumin

cayenne pepper

oregano

basil

cinnamon

rosemary

I believe many of these would find their way on many cook’s essential 10.  What I find interesting (and sad) is what didn’t make the cut.

onion powder, bay leaves (laurel), paprika, turmeric, parsley, mint, sage, chocolate (yes, chocolate!)…  The list goes on and on. 

Spices and herbs are the things we, as cooks, use to make mundane food exceptional.  All manner of vegetables, fruit and meats are heightened by the spices we add.  What would our world be without our favorite spices?

Thank you, Ella for giving me something to ponder!

I am adopting a new kitchen motto: 

Keep it simple, but add lots of spice!

I’m interested to see what others might offer for their top ten…

The Reuben Sandwich

/ toothpicktales / 10 Comments

My first Reuben sandwich came from an airport deli.  To be precise, I was at D/FW Regional Airport, Terminal 2E (American Airlines), on a sunny spring day, in 1977.  I wasn’t traveling and I wasn’t meeting anyone.  I was there just for fun.

When I was a 12 and 13 years old, I used to ride my bike to the airport just for fun.  That’s the sort of thing I did while other kids were playing sports or hanging out at the mall.   Yes, I was a little odd. 

In some ways, going to the airport, by myself, made me feel connected with other people.  It was an interesting way to observe people, without being obtrusive.  I imagined stories about the people I saw and dreamed about the places that they would go to and places they had been.  I was living life vicariously by watching others but it poured gasoline on the fire of my imagination. 

I rarely had much money…usually nothing more than a dollar or two.   But, on that day I had five dollars in my pocket.  I gazed at the menu, reading the descriptions of the sandwiches that the deli had to offer.  One sandwich in particular drew my attention.  The Reuben.  I had never had corned beef and sauerkraut was something I never imagined on a sandwich and rye bread was something I imagined only existed in New York.  I had to have it.

I savored every bite of that Reuben sandwich and I still recall its warmth, aroma and the piles of sliced corned beef to this day.  Every time I have a Reuben sandwich I recall the fun times I had during my trips to the airport, when I was globetrotting teenager, at least in my mind.

The Reuben that I am making today will have sour dough bread, instead of rye.  Other than that, I have remained true to the classic sandwich recipe.  I bought a beef roast that came with corned beef seasoning and followed the directions on the package.  I boiled the roast for a few hours and then let it rest until cooled.

Ingredients:

2 lbs prepared corned beef roast

16 oz Swiss cheese, sliced

1 ½ cups sauerkraut

1 ½ cups Russian dressing (ingredients and directions below)

Sour dough bread, sliced

1 Tbs olive oil

2 Tbs butter

Directions:

Slice the corned beef, ¼” slices or thinner if you can.  Slice the Swiss cheese.  Set these aside.

Preparing the Russian dressing:

   2 Tbs onion, minced and pulverize with the broadside of a knife

   1 cup mayonnaise

   3 Tbs chili sauce (spicy ketchup)

   2 Tbs horseradish, from a jar

   1 tsp Worcestershire sauce

   1/4 tsp paprika

Combine all and mix thoroughly.  Set aside.

Assembling the sandwich:

Lay slices of bread on a clean work surface.  Slather Russian dressing on both slices.

Lay slices of Swiss cheese on one of the slices.

Pile slices of corned beef on one top of the cheese. 

Squeeze some sauerkraut in your hands to remove as much of the liquid as possible.  Lay the sauerkraut on top of the corned beef.

Top the sandwich with the other slice of bread. Repeat the process to make a second sandwich.

Heat a skillet to medium/low heat.  Add olive oil and butter.

When the butter melts, turn heat to low and carefully lay the sandwiches onto the skillet.

Brown both sides of the sandwiches, turning occasionally.  Continue to turn until both sides have browned and the cheese has melted.

Remove the sandwiches and slice them in half. 

Secure the sandwiches halves with toothpicks and dill pickle slices.

Beer Run!

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I haven’t been to a grocery store in over a week and I’m glad to have missed out on the recent onslaught of anxious people that are on a quest to  hoard sanitary items and toilet rolls.  Today’s trip to the store was juvenile but necessary.  Beer and snacks.

My good friend from Miami…Miami, Manitoba, Canada, mind you, wants to know what sort of beer I got when I went on my beer run today.  Well, Graham, for your pleasure, I offer you two beers!  Both are originally products of Pennsylvania, which is where I was born.

Rolling Rock est. 1939, Latrobe Pennsylvania.  Brewed in Latrobe, PA, until purchased by Anheuser–Busch in 2006.  Now it’s brewed wherever Anheuser–Busch wants to brew it, which might be in any of the 13 cities in the U.S., where Anheuser-Bush brews.  There is a much storied myth and history behind the “33” and the pony that is displayed on the bottles.  I’m all for a good mystery, but I prefer to drink the beer, rather than dwell on the myth.

Yuengling est. 1829,  Pottsville, PA.  Yuengling claims to be the oldest brewery in the U.S.  It’s near Wilkes-Barre PA, in the heart of the Pennsylvania coal mining region.  The name Yuengling is an Anglicized version of Jüngling.  David Gottlieb Jüngling was the entrepreneur that started the brewery and I give him a wink and a nod, each time I enjoy one of his beers.

Since I bought two types of beer, I had to make a choice of which I would drink first.  Rolling Rock won, easily.  Rolling Rock has a “clean” taste.  It finishes like it starts, clean and crisp.  I used to refer to Rolling Rock as a poor man’s Heineken.  It’s a straightforward pale ale that fits any occasion, even self-quarantining, I suppose. 

I will finish with the Yuengling.  Yuengling lager is probably the better beer, when compared to Rolling Rock, because of its distinct sweetness and balanced hops flavor.  Yuengling’s mystery is in the unique flavor of the beer, where Rolling Rock’s mystery is the number 33 and a pony.  Taste wins, in my book.

Either one is fine with me, really.  It’s just nice to be able to sit down and enjoy a beer once in a while.

Celebrate when you can and where you can.  Cheers!