Thursday, March 28, 2013

The Big Payback, Hit Me Two Times!

Enchiladas are easy in some ways but I find them a bit of work in my tiny kitchen. You need an assembly line type of set up, room to spread out. And in the end, with all the dipping and oil and pans, it's an ordeal. A messy ordeal. I made these last night for the nut's birthday. I was smart enough to make an extra pan of them to reheat and serve today!

For me leftovers are like the chef's meal because all the hard work is already done and you can just heat and enjoy it. As a matter of fact last night I was so tired that I don't remember even being that hungry by the time I got the food together on the plate.

Plus it also brings back memories of being in the kitchen of my mom and dad's restaurant back in Fort Wayne. There I would construct my ultimate plate of any combination from the pots of ready made ingredients. Heaven here on earth I tell ya. And then Coke on tap. We had the best Coke. It was super fizzy. I think my dad must have set up the carbonated water ratio just right. It would burn your throat going down but in a good way.

Here I used my leftover over pineapple salsa, fresh cut chilled lettuce, canned black beans with cheese and pickled penos and a reheated cheese enchilada with my mom's secret sauce. It's always easy too to perk up leftovers by adding something fresh, like the lettuce and avocado.

Wednesday, March 27, 2013

Lovely Day, Lovely Day...a Lovely Day


Hill Country Chicken, A Fresh Fried Chicken Joint in the Flatiron district for breakfast. That biscuit was beyond the best I've had ever. The potatoes were crisp, each one! And not oily. Flavors were so balanced and no heavy afterfeel. Overall, better than I could have imagined. A living dream actually.

Marinated Sirloin Steak bites with Bloody Mary dipping sauce. Mom's Cheese Enchiladas with Chipotle Shrimp tacos highlighted with pineapple pico.

Thank the good Lord and father time that P is now 50 years OLD just like me. I don't have to worry about being 'older' until the 60 mark and by then I doubt these things will matter much. He too has received his AARP card membership paperwork and suddenly it's no joke. 50 is like New York, it's big. But not how your brain acknowledges or defines big. No, this is different. When you actually live it, you see that big means so many different things that you had no idea. It's hundreds of separate neighborhoods and gathering areas where tons of people go everyday while you are out there totally unaware because where you are is also crowded and it's own little ecocenter. It all seems manageable until you grip the scope of the condensation. Diverse are the people that pass you on the streets, in the museums and in your bodega but how diverse is key. Some people are nothing like you. Yes, we are all actually very different and not the same like you were taught. I'm not talking about race or class or ethnicity, I'm just talking about people. It's not the size of the city but the millions of layers of 'things'. When you turn 50 you think of the traditional definition of 'getting older' but it's nothing like that. It's about where the hell you are in your life. Decisions that have been made by time itself that now you can no longer ignore or deny. It's your 21 year old self looking at your physical reflection and finding a way to relate to this person staring back at them. Without judging. Because that 21 and 16 and 18 year old, has 'the list' in their hand. The list of promises made. The list you were supposed to fill. Remember that list? They do. Leading up to 50 you are in fear of 'becoming'. Turning 50 you are faced with the bill. You sit and read all the charges and you accept it and your ass pays up and invites reality in no matter what. Mainly because there is no choice. You are no longer in a position to negotiate. History has been written. This far at least. 50 is an asshole. 50 is not cool like me and you. 50 is a tax accountant. No one you ever wanted in your life. But since he's living here now you gotta find a way to make it work.
I'm sure this too shall pass and all that malarky. I am super excited about living beyond it and still aiming for some of those dreams on that list, condensed as it is. My sister M says 60 is way cooler. But I thank the Good Lord that P is finally here with my dumb ass just the same.

Tuesday, March 26, 2013

Takin' Care of Business, Every Way!


Ghuzzed up tomato soup for lunch before a full day of chores. You can't really see it but it has added browned spiced ground pork, onions, green peppers and little shreds of corn tortilla and green beans. Basically leftovers added to soup. But it was good!

Works for me.

Sunday, March 24, 2013

Well We Got No Class



Brooklyn take out from Fort Greene's National Thai. So good and affordable, always a lifesaver. They forgot our appetizer but showed up within five minutes with an extree large order of fried calamari. I have to mention that P got the Moo Prik Khing entree. ....snicker, snicker. Fitting. That's Catholic school boy humor of which somehow I really get and have a lot of.

Saturday, March 23, 2013

Just When I Needed You Most


Vegetable Barley Soup with ground pork. Barley is one way of eating healthy carbs and still getting lots of fiber and protein. I'm trying not to eat breads and pastas right now so soup is great for feeling full and a good way to not overeat meat, which I tend to do. Breads and pastas are highly missed. I admit I use food many times to comfort and self pacify, especially in the winter. But I can't seem to rid myself of the dreaded muffin top unless I take something out of my diet and cheese was not going to happen. So right when I really craved it, I kicked those sons of B's outta the house. At least for awhile.

Thursday, March 21, 2013

One Way or Another I'm Gonna Find Ya

Every time I discover something incredible myself or thinking I really stumbled across a new way or a tip, I end up reading about it that week or seeing it on one of the cooking shows. It used to kill me and now I just think at least I'm on the right track. One way or another it gets discovered but its a little frustrating when you get all excited thinking you invented the wheel and then see one rolling past your screen. This week I found that throwing in my greens, whether it be fresh baby spinach or other, into the pot of hot soup right before serving gives me a bright presentation and better fresh flavor. Jumps right out at you similar to zest or squeeze of lemon. Come to think of it, they probably have done this for centuries in Asian cooking. Doh!

Sunday, March 17, 2013

It Takes Two Baby

Some folks at work were talking about how they can't buy a bunch of carrots or celery and expect to finish it before it goes bad. It is a little strange how much easier it is to shop and prepare food even for two people as opposed to one. I love buying potatoes, celery, onions and carrots because those are the only bargains left. This year I've even taken to making two pots of soup at once for the whole week to be sure to use the vegetables in the height of freshness. Dried and canned beans are another great value. This baked bean recipe was a huge surprise because it was all that and a bag of chips and I'm here to say you really need to try this one soon. www.foodnetwork.com/recipes/food-network-kitchens/baked-beans-with-swiss-chard-recipe2/index.html I am not a fan of sugary baked beans really so this was ideal for me. But I didn't expect to fall in love with it like I did. These were savory and the only touch of sweetness came from the tomatoes that baked in the casserole. The spices to me made the whole thing work. My soup was a mix of pantry items like beef stock, cannellini beans and then potatoes, carrots, celery, turkey sausage and a bit of leftover broccoli rabe. I don't know if this is true but I believe that I'm fortifying the stock by adding my carrots, celery, onions and potatoes raw to the stock and letting it cook in the soup instead of pre-sauteeing the veggies.

Saturday, March 16, 2013

Hey Babe, Take a Walk on the Wild Side

P likes white meat and I like dark so mostly I buy dark meat because he'll eat anything. Plus white meat is safe and dull, dark meat is more adventurous and that's where all the flavor hides. But once in a while I'll throw the old dog a bone and make him what he likes. Actually, this isn't true. I really only buy these cuts when they are extremely cheap and then I tell him I did it for him. Basically, I'm just waiting for him to come around to the truth. That's okay, I'm patient. I got a pack of thick cut pork chops for a song this week but I couldn't bare all the chewing and boredom, so I stuffed, baked and breaded them. I rolled them in egg and seasoned flour mixed with French Fried Onions and then stuffed with spinach, cheese and garlic. I browned them first before sticking them in the oven for 30 minutes. My side still kind of stole the show. The accordion potatoes with garlic mushed in between the slices, salt and pepper and then baked until crispy on the outside and moist and juicy on the inside. Yogurt and tomatoes on top.