summer

Dear Mom,

Well summer is officially here!  The hubs and I decided to kick it off right this year by having a good 'ol fashion bbq rib show-down.  The challenge is simple: prepare your best bbq rib recipe and two sides and see who can make the best.  Of course, the judges are a little biased considering its yours-truly and the hubs, but we have a great marriage and we're very honest with eachother so there will be no smack-talking I'm sure...  (The sarcasm did not come across in that statement, but I assure you its there.)

So that we didn't fight over the kitchen, which is bound to happen when we're both cooking in our small apartment, and so that we didn't stuff ourselves silly with too much food, we decided to each take a weekend.  I took last weekend and John is going to "wow" me tomorrow with his bbq "prowess."  My humble submission was simple, straight-forward and effective, I utilized the tried-and-true crock pot.  Yes, that's right folks: the crock pot.  I'm sure somewhere in Kansas City or North Carolia or Texas people are weeping.  You know what else is just plain un-Amercian?   I used a pre-packaged bbq rub and sauce!  Oh, no!  Pray for my soul, I'm going to you-know-where!  (Although, it does so happen to be from a fantastic place in New York, that is pretty well known for its bbq: Dinosaur BBQ.)  As I explained to my husband, the reason I do these terrible things to my ribs, is because with out a smoker (which I do not own) its a great, reliable way to make fall-off the bone tender ribs.  I actually will be sharing another recipe with you, one of the sides, but considering I'm spending all this time talking about the ribs I should share with everyone how I make them. 

Its quite simple: preheat your grill to medium.  Soak approximately 2 cups of wood chips in water, beer or apple cider (mesquite, hickory or applewood are all good).  Drain the wood chips.  Tear off 3 sheets of aluminum foil, place a pile of the wood chips in the middle of each sheet and then gather the edges of the foil so you make little pouches, but leave the tops open.  Put the foil packs on the grill and then put your favorite rub on the ribs.  Brown the ribs in the grill, with the lid closed, and the foil packs in there too.  Allowing the grill to get a little smokey.  Remove ribs to the crock pot, cover in your favorite sauce and cook 8 hours until tender.  Done, perfect, tender, finger-lickin' good ribs, with only 20 minutes of prep. 

Minimal prep time allows us to take our time with the sides.  I was recently watching an episode of No Reservations with Anthony Bourdain, and he went to Kansas City for bbq.  He unequivocably stated that when in Kansas City one should skip the sides and only eat the meat.  Well, you can do what ever you want, Anthony, at my house the sides are an integral and valuable component of the bbq dinner.  Now, I have not been to Kansas City and I'm sure they make bbq that would blow my mind, but how is one expected to get through copious amounts of charred meat with out some kind of veggie, acid or starch to break-up or soak-up all of the goodness? Lots of beer!  No, that's the cheater's way out, I think some good sides are really the only way to truly enjoy good bbq.  For my submission to the competition I made corn casserole and Thai cucumber salad.  I think that to achieve the state of nirvana that bbq can induce, one needs a starchy side to soak up the grease and a vinegary side to cut the grease, this is the one true path to enlightenment.  My Thai cuke salad is easy, just sliced cukes (predrained with some salt), sliced red onion, rice wine vinegar, a little canola oil, low-sodium soy sauce, and chopped cilantro. 

The other side?  Corn casserole.  You know this one, Mom, its out of the first cook book you ever gave me.  Fannie Flagg's Original Whistle Stop Cafe Cookbook, a collection of recipes from one of our favorite movies Fried Green Tomatoes.  This is the kind of side that would do Paula Deen proud.  Corn, which is sweet and wonderful on its own, is mixed up with a box of corn bread mix, a can of creamed corn, and a whole stick of booooder (can you hear her now?).  I add some chopped basil to the mix.  This does a couple great things: a) basil and corn are great together it adds a herbacious, fresh note to an other wise sinfully sweet and rich side dish and b) the bright green color dotted in the bright yellow cake is attractive c) that green color is to Paula Deen what garlic is to vampires, it keeps her away. 

Happy Summer!

corn casserole

1 17-ounce can cream style corn
1-1/2 cups frozen corn
1 cup light sour cream
2 eggs, beaten
1/2 cup butter, melted and cooled
1 8-1/2 ounce box corn muffin mix
1/4 cup chopped fresh basil

Preheat oven to 350.  Combine first 5 ingredients, add muffin mix and basil and mix to combine.  Spray a 12"x8"x2" baking dish with cooking spray, and pour in batter.  Bake in preheated oven for 45 minutes.

a vegetarian attempt

Dear Mom,

John and I had an absolute blast hanging out in good old Rochester this last weekend.  Although we are in desperate need of detox after the "taste of Rochester" that we embarked on.  Between Tom Wahl's burgers, Salena's Mexican, a wine tour in the Finger Lakes, wings at Buffalo's Duff's, and a massive prime rib dinner at The Red Osier, we are still stuffed!  We've been wanting to get a little healthier, trying to eat vegetarian a couple of nights a week and maybe eating more fish and chicken, less beef; so now's as good a time to start as any. 

Despite the absolutely perfect grilling weather outside, I decided to stick to my guns and cook vegetarian last night.  This of course usually leads to my husband kicking and screaming and having a complete temper tantrum, but I think I made something that has convinced him that vegetarian is not so bad. 

vegetarian enchiladas

For the Sauce:
1 tbsp. canola or veggie oil
1 small onion, chopped
1 clove garlic, minced
1 cup low sodium vegetable broth (or chicken broth)
1 cup fire-roasted green chilis
1 tsp. cumin
2 tbsp. chopped fresh cilantro
1 tbsp. corn starch (dissolved in 2 tbsp. water)
salt & pepper

For the Filling:
1-2 cups mashed sweet potatoes
2 small leeks, sliced
1 15 oz. can black beans
1 cup frozen corn
1 tsp. chipolte hot sauce (such as Tabasco brand)
salt & pepper

cooking spray
6 whole wheat flour tortillas
1 cup light mexican shredded cheese
light sour cream, for serving

Preheat oven to 350.

For the sauce, in a medium saucepan saute onion until softened and browning slightly.  Add all sauce ingredients through cilantro.  Stir to combine over medium heat until warm.  Add dissolved corn starch, and bring to a simmer, stirring occasionally.  When the sauce is thickened and coating the back of a spoon, remove from heat. 

In a large microwavable bowl, combine all filling ingredients.  Add salt and pepper to taste, add more hot sauce if you dare.  Warm in the microwave. 

Spray a small baking dish with cooking spray and ladle 1/2 cup sauce on the bottom. Into each tortilla scoop about 1/2 to 1 cup filling, roll and place in baking dish, seam side down.  Slowly pour remaining sauce over filled tortillas, try to cover them completely.  Cover dish with foil and place on a baking sheet in the oven for 30 minutes.  Remove foil and cover with cheese, return uncovered to oven for another 10 minutes until cheese is melted. 

Serve with sour cream.

cosmo's cooking notes:  Spinach would also be good in these.  If you have left over mashed sweet potatoes this is a great opportunity to use them. 

a late summer love affair

Dear Mom,

Some of my absolute favorite recipes are the ones that can easily translate into different variations.  Once you learn how to make a good pizza dough, you can easily make any kind of pizza you want.  Same thing for pasta or quiche, once you learn the basics you can make all different kinds, and use up any combination of items that may be hanging out in your fridge.  About a year ago I learned how to make ristotto, and it truly has changed my life! 

Just thinking about risotto makes me happy...  I wish I had discovered it sooner, but like so many people I was frightened off of it because of the "long and laborious" cooking time.  But believe me, it is worth it.  Once you master the technique you will probably want to eat it every day of the week.  It's really not hard to make, but it is a little time consuming.  Contrary to popular belief you do not need to stir it constantly, which may quell some nerves out there, but an attentive eye is required.  Ultimately, its going to take you approximately 45 minutes to an hour, but that includes prep time. So its not really that much worse than any other recipe out there.  And, again, its so great because once you master the technique of cooking the rice, you can add any additional veggies or protein that you've got in the fridge. 

This recipe I'm sending you was recently developed with the delivery of our CSA produce box and my desire to do something with the plethora of corn other than corn on the cob (although I do adore some good old grilled corn on the cob). I'm calling it "late summer risotto," and I really think its my new favorite.  I served it with some seared sea scallops which I seared off in some of the leftover bacon fat, and it was a scrumptious accompaniment, but this risotto is so good you can just make it by itself. 

late summer risotto

3 ears fresh corn
1 box low-sodium chicken broth
extra virgin olive oil
2 slices apple-wood smoked bacon
2 shallots, minced
2 cloves garlic, minced
extra virgin olive oil
1 cup arborio rice
1/2 cup white wine
1/2 cup parmesan cheese
2 tbsp. butter
1 1/2 tbsp. fresh thyme
1 tsp. salt
1/4 tsp. cumin
1/4 tsp. paprika
groung cayenne pepper (to taste)
freshly ground pepper
8 oz. white button mushrooms, quartered
chopped scallions, for garnish

Preheat grill to medium-low.  Remove husks and silk from corn, drizzle with olive oil and sprinkle with salt.  Place corn on grill and cook until lightly charred on all sides, rotating them every few minutes.  This should take about 15 minutes.

Empty the chicken broth into a 3-4 quart sauce pan and bring to a low simmer.  Meanwhile in another 3-4 quart sauce pan add about 1 tbsp. olive oil and the 2 slices of bacon (cut bacon in half to fit in pan).  Cook bacon until crispy, remove from pan and drain on paper towels.  Drain into a separate skillet about 2 tbsp. of the rendered bacon fat.  Set aside. 

Leave about 2 tbsp. of the bacon fat in the sauce pan and lower heat to medium-low.  Add the minced shallots and garlic.  Cook about 5 minutes stirring occasionally, until softened and fragrant.  (If it starts to brown, turn down the heat.)  Add the rice and cook another 5 minutes, stirring occasionally.  Add the 1/2 cup white wine, stir occasionally until the wine is mostly absorbed into the rice.  Add about 1/2 cup of the warmed chicken broth to the rice mixture, and stir.  Continue adding about 1/2 cup of the broth to the rice mixture, allowing each addition to absorb into the rice before adding the next.  Stir after each addition and occasionally stir or lightly shake the pot in between additions.

When the broth is gone your risotto should be ready, this will take about 30 minutes.  It should be slightly soupy. 

While you are adding the broth and stirring/shaking, prepare the remainder of the ingredients: When the corn is cool enough to handle, remove the corn from the cobs and set aside.  Heat the skillet with the reserved bacon fat over medium heat and add the mushrooms and a little salt.  Cook the mushrooms until golden, set aside.  Finely chop the bacon, set aside. 

In a small bowl add the parmesan, butter, thyme, 1 tsp. salt, pepper, cumin, paprika and as much cayenne as you dare.  When your risotto is ready (all the broth is absorbed) empty this bowl into the risotto and stir vigorously until butter is melted and all ingredients are incorporated.  Add the mushrooms and corn, stir to combine.  Top with chopped bacon and scallions. 


cosmo's cooking notes:  Ok, fine, I know this sounds difficult!  But again, you'll just have to trust me on this one, it's worth it!!!