One evening, about a month and a half ago, when this whole Covid-19 pandemic thing was just beginning to bear down on us, I spoke with my son on the phone for about 20 minutes while he made a sandwich for his girlfriend, who was coming home from work.
He switched to speaker phone, after his girlfriend came home, so that he could finish making the sandwich. We all joked and talked about how strange things had become and we finally got down to serious business.
You see, my son’s girlfriend manages a pizzeria and of course, I had to ask her what she likes on her pizza. At first, she said that she didn’t really like pizza but I couldn’t accept the fact that someone in the pizza biz wouldn’t like pizza. I finally got her to nail down some of the toppings she likes.
Beef, but not too much Italian spice, cheese…lots of different kinds, including feta, thinly sliced onion and bell pepper.
I got feisty and mentioned anchovy and I could feel the anxiety coming through the phone line, yes I was speaking on a land line!
Why is it that so many people say they don’t like anchovies yet they have never tried them?
I told her that I would make a big pizza for her, just the way she likes it and I would put anchovies on half of it, just to give her an opportunity to try them. I even told her that I would drop it off at her door, so that we wouldn’t run the risk spreading the virus.
Did I do that? No.But, that doesn’t mean I won’t.
So, with that, I present a photo of the sandwich that my son made.
Here’s my guess at the ingredients:
Large, soft bread loaf, 6”cut
Deli turkey, sliced
Roma tomato, sliced
Iceberg lettuce, rough chopped
While we were going on about pizza and pizza toppings my son kept talking about a tiny coat hanger that he found on the ground earlier that day. OK. Good for you, I thought. You found a tiny coat hanger.
I should have realized that this was just one of the many infinitesimally small things that my son sees every day that the rest of us are oblivious to.
I asked him to send me a picture…and he did.
All I could think after seeing this was, now some poor mouse can’t hang up his jacket!
Well, our first major holiday during the pandemic is nearly over and I hope everyone is safe and well. I thought that maybe this was our second holiday, considering the pandemic was on the rise during Valentine’s Day but, I believe we were still in “discovery mode” during that time. The virus was mostly abroad and we only had a few cases reported in the United States. It’s amazing how quickly our perception changed.
Churches are not having services, which is very odd, especially during a religious holiday. Many families are separated from each other and there are unfilled seats at our dinner tables. I’m thankful for our phones and the internet because we still have the ability to reach out to those we love.
But, enough of all that. This is a food blog. Let’s dig in.
I am fortunate that my daughter was available to help make this dish. She’s a mac and cheese aficionado and I was thrilled to have her on my team!
This is a variation of the recipe I posted several months ago. If you want to see the original post, click here. The original recipe calls for 2 cups of dry macaroni noodles and I only had 1 ¾ cups this time, so I scaled some of the other ingredients down accordingly and made a few substations.
Easter Mac and Cheese
3 strips thinly sliced bacon
Freshly ground black pepper, to taste
1 ¾ cups elbow macaroni
¼ cup butter
2 tsp bacon fat
¼ cup flour
3 ½ cups whole milk
½ tsp Dijon mustard
1 tsp Tabasco sauce
8 oz sharp cheddar cheese, grated
8 oz queso Chihuahua (white Mexican cheese), grated
Cut the 3 slices of raw bacon into 2” pieces with a sharp knife. Add the bacon pieces to a small frying pan. Crowding the pan is recommended because the bacon needs to be cooked at the lowest heat setting and the resulting bacon fat will help regulate the temperature. Frying the bacon at low heat will help ensure that the bacon and the bacon fat does not burn.
Add freshly ground black pepper to the bacon. I probably used between ¼ and ½ teaspoons. The pepper will flavor the bacon and the fat that it produces.
Remove the bacon once it has become firm. Set aside. Reserve the fat for later.
Boil the elbow macaroni in a large pot of water.
While the macaroni boils, heat the milk in a microwave oven for about a minute or two. The goal is to warm the milk to about 120°, or just a little hotter than bath water. Set the milk aside.
Strain the macaroni after it has become soft. Leave the macaroni in a colander and reserve at least 1/3 cup of the starchy water.
In the same large pot, now empty, add the butter and bacon fat. Set the heat to low and simmer for a minute.
Add the flour and whisk, to form a roux.
Slowly add warm milk, while whisking. Turn the heat to medium high and keep whisking for a few minutes while the sauce thickens.
Add the Tabasco sauce and mustard. Whisk to incorporate. Once the sauce has thickened, turn the heat to low.
Slowly add the grated cheese. Stir slowly, with a spatula, as the cheese is added.
When the cheese has melted, add the macaroni and fold, to coat the macaroni.
Pour the mac and cheese in an oven-proof backing dish and bake at 350° for 15 to 20 minutes, or until it starts to bubble.
This isn’t a classic Beef Stroganoff…it’s more like a stripped down version. But that is where my heart is tonight. Basic. Essential. Sincere.
I didn’t realize I was making Beef Stroganoff until I was nearly done making this dish. It all started rather innocently with me deciding what to do with a leftover beef pot roast that was at risk of drying out in the refrigerator.
I pulled some items from the refrigerator and the pantry and I began putting stuff in measuring cups, as if I was working from a recipe. Who was I trying to fool? I was just making stuff up, as usual.
The simple fact of the matter is, I just wanted to make something to help ease our troubled minds. Our lives are under a tremendous strain right now and our emotions are conflicted.
We need to find some comfort every day. We should gather our families together to share a meal and make time to share our thoughts and feelings.
1 ½ cups elbow macaroni
1 Tbs olive oil
1 medium onion, chopped
2 Tbs butter
2 Tbs flour
2 cups chicken stock
2 Tbs beef bouillon
1 Tbs ground black pepper
1 Tbs salt
½ cup half and half
1 Tbs Worcestershire sauce
1 ½ lbs cooked beef roast
8 oz fresh mushrooms, sliced
Boil the macaroni in a large pot of lightly salted water. Strain the macaroni when it becomes tender. Set aside.
In a large skillet, add olive oil and sauté the onion until the onion begins to soften.
Move the onion aside, in the pan and add butter. Set the heat to low.
Add flour and whisk the butter and flour.
Add the chicken stock, beef bouillon, pepper and salt. Turn heat to medium and whisk. Once the sauce thickens add the Worcestershire sauce and the half and half. Whisk to incorporate.
Add the beef and stir.
Cover and simmer at low heat for 30 minutes.
Add the mushrooms and stir briefly. Turn off the heat and add the macaroni. Stir to mix and turn out to a large serving bowl.
Hooray! The crawfish are here, the crawfish are here!
Every year, around this time, crawfish and shrimp vendors start popping up at local gas station parking lots. They set up shop on the weekends, with pick up trucks and trailers for about 6 weeks and then they vanish, as quickly and as quietly as they arrived, returning to the bayous. But, while they are here, I have access to the biggest, freshest and most succulent gulf shrimp and wonderful, spicy, hot Cajun crawfish .
Most of these vendors only take cash. I rarely carry cash but, when these guys roll into town I don’t mind making a trip to the nearest ATM and withdrawing money from my bank account. I drive back to the seafood guys waving cash in my hand. Yes, it’s really that good.
I remember a time, just a few years ago, when I saw the crawfish guys boiling their shrimp and cawfish and I panicked, realizing that I was nearing the end of their short season. It was Saturday, around 5:00 pm. I drove the 3 miles to the bank teller machine and withdrew some cash. By the time I returned, they had already packed up and were gone. Gone! Gone for good, at least until the next year.
Never again. Lesson learned. I will not let the moment escape me. Even if all I get is a tiny sample of some briny shrimp or a few scrawny crawfish, I won’t pass up the opportunity to savor some of the finest food this world has to offer.
I am not a creole chef and I wasn’t raised on the bayou. I’m not Cajun…I’m Texan true and true, but I am forever mesmerized and enamored by the lure of fresh gulf seafood and funky, backwater fare.
Something good happens when the shrimp are set to boil. The world is a happier place when hot, red crawfish are pulled from the pot. Mystery and wonder fills the air. Friends are made instantly. Smiles become contagious. Romance is at hand. No struggles, no strife.
Well, Thanksgiving’s just around the corner and you know
what that means…
Bánh mì and Cheesesteak sandwiches!
Yes, it’s an odd pairing and no, it has nothing to do with
Once again, “Necessity” grabbed hold of the wheel of invention and I just sat back and enjoyed the ride. Working on Saturdays disrupts my rhythm and I usually wind up feeling out of sorts as I head back home from work. I didn’t have anything in particular planned for dinner, since this particular Saturday was more like a regular weekday for me. That changed when I learned that we were expecting guests for dinner. While I was still at work, I recalled what was in my refrigerator. We had a small pork loin and a some thinly sliced beef. Both cuts of meat had been in the refrigerator for several days and they would spoil within a day or two, if not cooked.
It seemed to me that sandwiches would be a good solution. Quick and easy. I asked my wife to pick up a couple loaves of
French bread at the market and I got straight to work, after I came home from
These sandwich recipes are inspired by two classic sandwiches. I didn’t set out to make the quintessential
version of either sandwich. I just wanted to whip up some decent
I used items that we already had at home, so some
improvisation was employed. I normally
wouldn’t use cocktail carrots because they give me the creeps. They remind me of amputated limbs and they
develop a weird white coating on them, as they lose moisture in the
refrigerator. Other than that, they are perfectly
The key to really good Bánh mì and cheesesteaks relies on the
quality of the bread that is used. We
are fortunate to have a grocery store nearby that stocks authentic New Orleans
style French bread.
Bánh mì sandwich
10 stubby little carrots (cocktail carrots)
1 onion, very
2 cloves of garlic, smashed and sliced thin
¼ rice wine vinegar (or white vinegar)
2 Tbs sugar
1 lb pork loin
2 Tbs ketchup
1 tsp Hoisin sauce
1 tsp soy sauce
2 green onions
¼ cup cilantro leaves
1 24” New Orleans
style French bread loaf (Cartozzo’s
¼ cup mayonnaise
1 tsp Sriracha sauce
Heat the oven to 400°.
Slice the onions and garlic and grate the carrots. These all need to be very thin.
Add the onions and carrots of a bowl and add the rice vinegar and sugar. Mix together and set aside for an hour.
Slice the green onions lengthwise, very thin. Separate the cilantro leaves from the stems. Set these aside.
In a small bowl, mix the ketchup, Hoisin sauce and soy
sauce. Smear the sauce onto all sides of
the pork loin.
Put the pork loin in a ceramic baking dish and bake in the
oven for 30 minutes.
Remove the pork loin after 30 minutes and loosely cover with
a foil tent. Rest the pork for 15
minutes before slicing.
Slice the pork as thinly as possible. Return the sliced pork to the baking dish and
mix thoroughly with the sauce and baked drippings. Seal the dish with aluminum foil and keep in
a warm place until ready to serve.
Slice the French bread lengthwise. I chose to cut all of the way through but, I could have cut just deep enough to open the loaf like a book. Either way is fine. Warm the bread in a 200° oven for 10 minutes. Pull the bread out when the crust is warm and slightly crisp.
Mix the mayonnaise and Sriracha in a small bowl.
Slather the mayo mixture on both sides of the warm French
Arrange the pork on the bottom slice of the bread.
Add sliced green onions.
Top with the pickled onion and carrot mixture.
Sprinkle cilantro on top of the onion and carrot.
With a bread knife,
cut the assembled sandwich into four equal pieces (four 6” sandwiches).
16 oz Muenster cheese, sliced
1 onion, sliced in ¼” rings
2 cloves garlic
1 tsp olive oil
1 lb thinly sliced beef
1 8oz can sliced mushrooms
8 oz marinara sauce
1 24” New Orleans
style French bread loaf
Note: I used a wok to prepare the onions and sliced steak. Cheesesteaks are best when cooked quickly at high heat and a hot wok is probably the next best thing to a hot flat top grill.
Slice the Muenster cheese and set aside.
Slice the onion into ¼” rings. Set aside.
I used a pre-sliced cut of beef. The slices are very thin which makes it easy to cut the meat into thin ribbons.
Slice the meat into ribbons and set aside.
Sauté the onions and garlic in a teaspoon of olive oil. Remove the onions after they soften. Smash the cooked garlic cloves and mix with the onions.
Stir-fry the beef until no longer pink (about two minutes). Remove and keep warm.
Slice the French bread lengthwise. Layer the sandwich with the sliced cheese. I added mushrooms to one half of the sandwich.
Bake in a hot oven until the cheese begins to melt.
Remove the bread and top with the cooked beef. Add the sautéed onions.
Top with warm marinara.
Cut the sandwich into four equal pieces ( four 6” sandwiches).
First things first, this isn’t a copy-cat version of the
Little Caesar’s classic.
But, since I brought up Little Caesar’s Crazy Bread I feel
the urge to share my thoughts on that ingenious invention. Long, long ago, in a past career, I was once
versed in food cost and clever marketing.
I remember when Little Caesar’s came out with Crazy Bread. My first thought was, “Well… some marketing
guru just earned a big bonus!”
The idea behind Little Caesar’s Crazy Bread is so simple
that it needs no explanation, but really, it does. Successful restaurants make money when they
focus on selling mass produced low food cost items. Conversely, they run the risk of going
belly-up if they dabble too much in high food cost items…especially high food
cost items that have a short storage life.
Dough is cheap. Little
Caesar’s knows that. That’s why they can
sell a large pizza for $5. Throw on a little sauce, some cheap cheese and one
topping and sell the pizza for five bucks.
They don’t make a ton of money off of the pizza but they sell a lot of
them. Overall food cost for the pizza is
probably between 1 and 2 dollars.
About 20 years after Little Caesar’s came into being, they figured out how to increase their profit margin with a gimmick. Crazy Bread is nothing more than bread dough with a dusting of dried parmesan cheese. They’re very cheap to make. They sell 8 bread sticks for just few dollars. The ingenious part of their scheme is the sauce. What’s a bread stick without marinara sauce? Oh, sure you can eat a bread stick without sauce but wouldn’t it be much nicer to dip the soft bread stick in warm marinara sauce? Mmmmm. Is a 4 ounce cup of marina sauce worth 60 cents? You bet! And that’s where they make the money. Here we are, nearly 40 years after Crazy Bread was introduced and it’s still going strong.
Don’t get me wrong, I don’t have anything against Little Caesar’s
or their Crazy Bread and I’m all for capitalism. I just find this sort of stuff fascinating!
OK, enough of that…let’s dig into some of my crazy bread.
As I have mentioned previously, I have been working long hours and I don’t have much time to make elaborate meals, or much time to document them for my blog! I came home rather late one night, recently and knew I had to come up with something quick to prepare. My first thought was to check the refrigerator for things that might spoil, if not used soon. Raw meat always tops the list of things to check. I saw a pound of sweet Italian sausage and knew that it had been in the refrigerator for about three days. A pasta dish came to mind but I really didn’t want to make a big production. And then my mind went to bread. I didn’t stop to think. I started to make a quick, simple bread dough. While the dough rose I browned the sausage in a pan and shredded some extra sharp cheddar cheese.
Total time to prepare from start to finish: 1.25 hours. It was worth the wait!
3 cups flour
1 packet instant, fast rising yeast
1 1/4 cup warm water
1 Tbs garlic powder
1 tsp crushed red pepper flakes
2 tsp sugar
1 Tbs honey
1 lb sweet Italian bulk sausage
1 cup grated extra sharp cheddar cheese
Mix 2 cups flour, yeast and garlic powder with a whisk. Set aside.
Add the honey and sugar to a large mixing bowl.
Heat the water in a microwave or stove top to about
100°. Add the water to the mixing bowl
and whisk to blend with the sugar and honey.
Slowly add flour mixture and stir with a spatula.
Add the crushed red pepper and garlic powder. Mix to combine thoroughly. Slowly add the rest of the flour and mix by spatula and then by hand.
Turn the dough out to a lightly floured surface. Knead for a few minutes until the dough
becomes a firm and forms a ball.
Return the dough to the mixing bowl, cover with foil and
keep in a warm place. Let the dough rise
for at least 45 minutes.
While the dough rises, brown the sausage and shred the cheese.
Once dough has doubled in size, add the cooked sausage and
Mix the dough thoroughly and let it rise in a warm place for
5 or 10 minutes.
On a lightly greased baking sheet, form the dough into the
shape of your preference. Since this is
crazy bread I decided a question mark shape would be appropriate.
Bake at 400° for about 30 minutes. Remove and allow the bread to cool for a few
minutes before serving.
Serve with a fresh salad.
This is the first time I have made bread this way and I was
pleasantly surprised. I imagine using
breakfast sausage next time and serving with scrambled eggs and fresh fruit.
I recently made a beef and vegetable stir fry. When I say recently, I really mean two months
I realized that I had way more beef than I needed for the dish, so I put the marinated beef in a freezer bag, along with the marinade, and tossed it in the freezer for later use.
Fast forward two months.
I had a big frozen block of marinated meat. Now what?
Well, a sensible cook would have thawed the beef in the refrigerator for a day. But, I was not in a sensible mood. I was hungry and I wanted to make dinner RIGHT NOW. My solution was undoubtedly unconventional but I promise, the end result was delicious.
Note: I used Canola oil throughout the entire stir-fry process until the very end. I used sesame oil to prepare the leafy celery tops and green onions, which topped the dish. The intermittent and distinct flavor of sesame oil gave the dish an element of surprise.
1 lb frozen, marinated beef strips
2 Tbs cooking oil (I used canola oil)
2 Tbs fresh sliced ginger
1 onion, julienne sliced
2 medium sized carrots
2 celery stalks (with leafy green tops)
1 quarter head of cabbage
1 tsp sesame oil
2 green onions
Spicy sauces: Vietnamese chili garlic sauce and Ed’s Widow Maker (local wicked, habanero sauce)
Cooked white rice, enough for to serve four.
Prepare steamed white rice.
Prepare vegetables. Chop and slice. Set aside.
Heat a wok to low heat.
Add 1 tablespoon of cooking oil.
Add the frozen beef. Stir to coat
Turn every few minutes and remove portions of beef as they warm and separate from the frozen glob of meat. Set the thawed pieces of meat aside on a plate.
Continue to heat the beef until all of it is thawed. This
took about 10 minutes at low heat, covered.
Remove and set aside.
Add one tablespoon cooking oil to wok and crank up the heat.
Add sliced ginger and stir for 30 seconds.
Add the vegetables and stir fry until the vegetables become
tender, but not overcooked.
Add the beef and stir over high heat. Turn the heat off and prepare the serving
Add cooked white rice to a large serving bowl. Create a well in the center, for the stir fry.
Add the stir-fried beef and vegetables to the bowl.
Return the wok to the stove and set heat to high. Add 1 teaspoon sesame oil. Add the celery tops and green onion. Stir fry for about one minute and transfer to the top of the serving bowl.
Serve with additional hot sauces and fresh jalapeño for the adventuresome…no need to punish everyone, I suppose.
Working moms and working dads are challenged every day. On any given day, parents and kids are both worn
out by the time they come home. I have
learned that if I sit down, when I come home, I’m pretty much done for the
day. The longer I sit, the more likely I
am to order Pizza or Chinese food. There’s
nothing wrong with that but I find more satisfaction by staying on my feet and
cranking out a quick, nutritious meal.
Ironically, the more difficult my workday is, the more
likely I am to push through and cook something.
Once I get started cooking I get into a rhythm and the act of cooking
becomes therapeutic and strangely relaxing.
The best part is, I get to talk to my family in the kitchen while dinner
is prepared and then we all get to sit together and have a meal.
Ground beef tacos are super-easy to make and they can be
accompanied by as much or little as you wish.
This time it was just my wife and me having dinner. My kids are young adults now and we don’t all
gather for dinner, like we did in the past.
I miss that, but at the same time, I know that’s just the way life works.
After a long day of work, moms and dads don’t want to waste precious
time or energy.
Use every shortcut. Work efficiently and always make one thing special, or out of the ordinary, and include some sort of fresh vegetables.
No recipe this time…just pictures. It’s tacos for crying out loud!
Most of my entrée recipes contain meat, in some way or
another. Some recipes seem like meat,
meat and more meat. Other recipes lean
toward vegetarian dishes…until I throw in some chicken stock. This is a bona fide vegetarian dish.
Until I started this blog I didn’t give much thought to
other people’s recipes. I have spent the
last twenty-plus years relying on my own instincts and re-imagining dishes that
I have had in the past. But now I find
myself perusing other cooking blogs and WOW,
there sure are a lot of vegetarians and vegans out there!
I have gained an appreciation for what those cooks are
doing. It’s easy for an omnivore, such
as me, to look at vegan recipes and think, “oh, those poor people…they have
given up meat and they must be miserable.”
But, on closer inspection, I have found that vegetarians and vegans are
bravely redefining what it means to be conscientious cooks. Nutrition and
taste can be achieved without meat.
There, I said it.
As I plod along searching for delicious and nutritious ways
to satisfy my soul, I consider every lifestyle diet equally important.
This is one of those
rare meals that came out just as I imagined it would. The creaminess of the tomato based sauce and
the three types of cheese made this a very gratifying dish. It lacked a significant amount protein, which
concerned me a bit but I grabbed a few handfuls of peanuts while I made this
and life was good.
7 green onions
2 garlic cloves, smashed
4 cups fresh spinach (8 oz)
16 oz fresh mushrooms
3 Tbs olive oil
2 Tbs butter
4 Tbs flour
2 tsp cumin powder
2 tsp chili powder
1 tsp oregano
1 tsp salt
1 tsp black pepper
32 oz vegetable stock
6 oz tomato paste
½ cup half-and-half
8 oz Colby-Jack Cheese
4 oz sharp cheddar cheese
4 oz Mozzarella cheese
12 white corn tortillas
Prepare the vegetables:
Chop the green onions. Think of the green onion as three parts. There is the white root section, the light green middle section and the dark green tips. Cut and separate the green onions accordingly.
My recipe calls for 4 cups of spinach but I used more. This might be considered a “heaping” four
cups. The beauty of fresh spinach is
that it quickly wilts down to a much smaller amount when it is cooked.
Chop the mushrooms. I
used baby portabella mushrooms because the price was right…any type mushroom
In an oven proof skillet, heat 1 tablespoon olive oil at medium
heat. Add the chopped white ends of the
green onions and garlic. Simmer for one
minute. Add the spinach and stir. After a minute, the spinach will begin to
soften and wilt. Add the chopped
mushrooms and stir for another two minutes.
Remove to a bowl.
Add 2 tablespoons olive oil and 2 tablespoons butter. Add the flour and whisk to make a roux. Add cumin, chili powder, oregano, salt and pepper and stir to incorporate. Add one half of the vegetable stock, (16 ounces) and tomato paste and whisk to thicken. Add the half-and-half and whisk to mix. Simmer on low heat to allow the sauce thicken. Thin the sauce with the remaining 16 ounces of vegetable stock. Simmer on low while the enchiladas are assembled.
In a large mixing bowl, combine the mozzarella and cheddar
cheese and 4 ounces of the Colby-Jack cheese.
Add the chopped middle sections of the green onions. Add the cooked spinach and mushrooms. Mix thoroughly.
Soften the tortillas in a microwave or wrap in foil and warm
them in a conventional oven.
Add ½ cup of the enchilada sauce to the bottom of a large
casserole dish. Spread the sauce to
cover the bottom of the dish.
Lay a tortilla on a clean work surface. Add about 1/3 cup of the filling to each
tortilla. Roll and place in baking dish.
Once all of the enchiladas are in the casserole dish, pour the sauce over the enchiladas and scatter 4 ounces of shredded Colby-Jack cheese on top. Bake at 350° for 30 minutes. Top with chopped green onion tips and cilantro