Archive for the ‘Sides’ Category
This year, like last year, I’m going to my friend’s for Thanksgiving, and like last year, I’m bringing something. It’s also my son, Spane’s birthday today, November 21, 2012, and he has requested Chocolate Cake with Mocha Frosting I made for his 7th birthday party. Since his birthday this year is the day before Thanksgiving, he is going to have his birthday party in December – so watch for recipes!
I have talked about going to my Grandmother’s house and wonderful turkey that came out of her Nesco Roaster. My Grandmother always had the best dressing on her table, that my Aunt Flora made every year. It was Oyster Cornbread Dressing, and it is my favorite dressing to prepare.
But, we always had canned cranberry sauce, that I really never liked. I have been making cranberry sauce for years, but today I found a new recipe that I’m going to make this year. It’s from Chef Bryan Voltaggio.
Recipes in this Post
Sometimes, you need a little Christmas, right this very minute. That’s why we love ham steaks, because you satisfy your craving for a good piece of ham, without having to cook a whole ham. If you’re lucky, you even get to have the bone with the luscious marrow.
When I make a whole ham, I usually make a glaze of Russian mustard and Sour Cherry preserves. It’s sweet and a little hot, and definitely wakes up the ham. One of the traditional gravies for ham steak is Red Eye gravy, which has, you guessed it, coffee in it. I wanted to incorporate both.
Since The Good Plate is all about deconstructing packaged foods, and one everyone likes a lot is Rice-a-Roni. Rice-a-Roni is rice pilaf, but with way too much salt and other preservatives. There’s no need to use the box, just get the ingredients together and make it from scratch – you know what’s going in it, and you can add whatever you want.
Over the weekend, I made a salad with a new dressing. It was fresh dill and lime, and Amber absolutely loved it. She asked for it again tonight, so I’m including the recipe for it here.
Remember, if you’re having a ham steak, and you don’t want your bone, just give it to me!
It had been so hot lately in Los Angeles, and even though the day promised to be only in the high 70′s, I still did not want to heat up the house. It was also Friday, which in our house, means no meat. We had some left over grilled sweet peppers that I wanted to use, and some remnants of other vegetables. My friend, Amber, had planted a basil plant I had brought home into two larger containers, and they had plenty of leaves to go with my vegetables. So, what kind of good, cool salad could I make and still have the protein that our bodies require? Lentils were the perfect answer!
As I was checking out at my favorite store, the Adams Supper Market in Glendale, I mentioned my plan to the cashier, and said I would be back later to get some nice crusty bread to go with it if I didn’t have any at home. As it turned out, I did have bread at home, but by the time I discovered I didn’t have any butter, Adams Supper Market was already closed. No problem, Olive Toast to the rescue!
It’s a recipe for a cool, protein rich salad on a hot day.
Recipes in this Post
My son and I love asparagus, especially the long thin ones. We like them with butter, lemon and pepper. I’m always excited when they’re in season. Asparagus are good for you, they are have anti-inflammatory and anti-oxidant qualities that can help with heart disease, diabetes, and may help prevent certain cancers. Not bad for a vegetable that sometimes makes your bathroom smell like asparagus!
When I was a child, my mother would sometimes bring home the white asparagus in the can. That was a big treat – except it didn’t have much flavor. When I saw white spears that looked a lot fresher and nicer than their green brethren, I knew I could so a lot better, so I decided to bring them home and marinate them.
One of the ingredients in this recipe is True Lemon. If you haven’t tried True Lemon yet, do it. True Lemon is crystallized fresh lemon juice and oil. It doesn’t have that bottled lemon juice flavor, and since it’s dry, it won’t affect your recipe in the way that lemon juice can. It’s also great because you can carry it with you and put it in water or other drinks as you desire. Right now, they’re even having a special promotion and will give you a free box if you spend more than $10.00.
Recipes in this Post
A few years ago, for Glendale’s Cruise Night, I had a Route 66 party BBQ, and I made Route 66 chicken which was inspired by recipes at Hot Smoked BBQ. I was wracking my brain this morning, trying to think of how to do the two Cornish Hens I’m making for my cousin’s visit on Memorial Day. I thought of that chicken, and am going to prepare it today.
My cousin made chicken legs to supplement the Cornish hens – sadly, they could not be flattened. As a result, there was not enough room on the grill to make the potatoes, but guess what? I have extra coals – potatoes tomorrow!
I will say this is the best chicken I have ever had. Seriously, it was nice and moist because of the can of beer I had in on the grill, and the flavor was out of this world. It cooked evenly, a definite keeper!
Update! Tonight, June 2, 2012, I’m making Highway Chicken again, and the BBQ is in the front of the house, and a neighbor backs into the driveway, to the side, and he’s almost running over my BBQ! And I’m screaming – “CHICKEN! DON’T RUN OVER MY CHICKEN”. Finally, I get his attention, and I tell him the story, and he says, “I didn’t know what you were talking about” as he pulls out a bag of El Polo Loco. Wow, THIS chicken almost WAS a highway chicken!
The good thing is, I got to make those BBQ chips tonight, and there were a hit!
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Recipes in this Post
So, a few weeks ago I was at the market and there was a package of Uncle Ben’s Taco rice in the Manager’s Special section. I thought, hey, why not? It might be good. I prepared it according to package directions on Tuesday. When Spane tasted it, he made a face. I tasted it, and I made a face, too. I even put Tapatio on it, and sour cream, and it still tasted like dirty, old socks. Mind you, I’ve never tasted dirty, old socks, but I imagine they probably taste like that rice – horrible. Moral of the story, don’t by Uncle Ben’s flavored rice.
After that debacle, I was determined to make good Mexican rice, but my stove, Bertha, is on the fritz. I had to find another way to make it.
I also had a pork loin roast, and I wanted to marinate it, but, it too, could not be roasted in Bertha. I had to find another way for that as well.