Recipe of the Week: Pork, Mushroom and Artichoke Fricassee

Do you know what a Fricassee is?

It's a method of cooking meat in which it is cut up and braised and served in a pan sauce, traditionally a white sauce.

This cooking term was first attested in England in the mid-16th century.  It is a French word, but the exact etymology is uncertain.  It is theorized to be a combination of the French word frire (to fry) and casser (to break into pieces).

Many cooking references describe fricassee as a French stew.  The late great Julia Child described it as halfway between a stew and a saute.

Fricassee of chicken is most common, but in modern recipes and antique ones, virtually all kinds of meat, poultry and fish...even vegetables alone can be found in fricassee dishes.  It was also one of Abraham Lincoln's favorite dishes.

In my quest to continue to find Keto friendly or low carb meals, I think this fits in nicely if served along side a salad.

Enjoy!
Stacy

Pork, Mushroom and Artichoke Fricassee

Ingredients:

1 pound pork tenderloin, cut into 2 inch rounds

salt and pepper

3 tablespoons butter

1/4 cup flour

8 ounces mixed sliced mushrooms

1 tablespoon Dijon mustard

1 can artichokes, heart-quarters (in water), drained

minced garlic

2 cups vegetable broth

1/4 cup heavy cream

chopped parsley for garnish

Directions:

Pound pork between sheets of plastic wrap until 1/8 inch thick.  Season with salt and pepper and dredge in flour, shaking off excess.

Heat 1 tablespoon butter in large skillet over medium-high heat.  Add half pork in a single layer and cook, turning once until browned, about 2-3 minutes per side.  Transfer to a plate.  Wipe skillet clean and repeat with 1 tablespoon butter and remaining pork.

Add remaining 1 tablespoon butter and mushrooms to skillet.  Season with salt and pepper.  Cook, stirring constantly until mushroom as golden, about 10 minutes.  Add garlic, and cook for 1 minute.  Add mustard and broth; cook until reduced in half, about 10 minutes.

Add artichokes and cream.  Return pork to skillet and any juices; cook until thickened slightly, about 3 minutes.  Top with in parsley; serve.

Recipe of the Week: Pesto Chicken Fettuccine Alfredo

Today is National Fettuccine Alfredo Day! 

Traditionally fettuccine noodles are tossed with butter, cream and Parmesan cheese with vegetables, seafood or chicken added on top.

Although fettuccine with butter and Parmesan cheese was first mentioned in a fifteenth century cookbook, it wasn't until 1908 that fettuccine Alfredo was created by Alfredo Di Lelio who made it for his wife, Ines after she gave birth to their son and trying to get her appetite back.

The original dish was made of rich butter, three kinds of flour and Parmesan-Reggiano cheese.  In 1914, Di Lelio opened a restaurant under his first name and served the dish on his menu.

The dish became popular after Douglas Fairbanks and Mary Pickford ate at the restaurant on multiple occasions during their honeymoon in 1927.  The international press heard the story and spread it around the world.  Within a year, the recipe for the dish appeared in American cookbooks.

Di Lelio sold is restaurant in 1943 and opened a new restaurant in Rome with his son.  It became the go-to place for Americans traveling abroad in the 1950's, and most came to sample the dish.  By the mid 1960's, it became a staple of Italian-American restaurants, but most could not recreated the dishes Italian butter, so heavy cream was used.  

Today the dish is still popular around the world and in Italy where it is often called Fettuccine al burro.

I love this dish with the added pesto and chicken.

Enjoy!
Stacy

Pesto Chicken Fettuccine Alfredo

Ingredients:

2 x chicken boneless skinless chicken breasts

1 tablespoon basil pesto

fettuccine pasta

3 tablespoons butter

2 garlic cloves, minced

1/4 cup flour

1/2 cup chicken broth

1 cup whole milk

1/2 cup heavy cream

salt and pepper

1/2 cup grated Parmesan cheese

2 tablespoons fresh chopped basil

Directions:

On a pre-heated grill, cook chicken breasts 5-6 minutes per side, until no longer pink in the middle.  Slice chicken into 1 inch pieces and place in a bowl.  Top with pesto and stir together.  Cover and set aside.

Cook pasta according to package directions and set aside to keep warm.

In a large skillet over medium high heat, melt butter then add garlic and cook garlic for 1 minute being careful not to burn. Stir in flour until smooth and cook mixture for 1 minute.  Slowly add broth, milk and cream, stirring constantly until smooth.  Season with salt and pepper.

Add pesto chicken to the cream sauce and the add cooked pasta.  Remove from heat and stir in cheese.

Top with chopped basil and serve immediately.

Recipe of the Week: Ribollita

Despite one of the warmest winters (so far) on record in the Pacific NW, it still feels like soup weather to me (and it probably will until May).

Ribollita is "the" famous soup from Tuscany, France.  It's made from bread which forms a hearty base along with vegetables, cannellini beans, tomato, kale and onions.  It's name literally means, "re-boiled".

Like most Tuscan cuisine, the soup has peasant origins.  It was originally made by reheating the leftovers of minestrone or vegetable soup.  Some sources date the soup back to the Middle Ages when servants gathered up food soaked bread from kings and lords finished plates at banquets and used them in their own dinners.

This is a simple recipe that is very easy to make and is great for a crowd.

Enjoy!
Stacy

Simple Ribollita (Tuscan Bread Soup) 

Ingredients:

olive oil 

1 large onion, chopped

2 carrots, diced

2 celery stalks, diced

8 cloves of garlic, minced

28 oz can of diced tomatoes, well drained (reserve liquid)

14 oz while beans (cannellini)

1 small wedge of Parmesan with rind, divided

crushed red pepper flakes

salt and pepper

2 bunches of kale, washed and torn into 2 inch pieces

1/2 loaf crust country bread (a day or two old), torn into 1 1/2 inch pieces

Directions:

Place a rack in the middle of the oven and preheat to 450F.

Heat 1/3 cup olive oil in a medium dutch oven or heavy pot.  Add onions, carrots, celery and garlic.  Cook, stirring occasionally until vegetables are softened but not browned, about 8-10 minutes.

Add tomatoes to vegetables and cook for 5-7 minutes, letting the mixture caramelize.  Next, add the beans, cheese rind, reserved tomato liquid, pepper flakes and salt and pepper.  Add 4 cups of water and bring to a simmer.

After simmering for 10 minutes, add kale in handfuls, stirring often and allowing it to wilt in between.

Add 1/3 of torn bread and cook, stirring occasionally, until coated and warmed through, about 5 minutes.  Taste and adjust seasoning.

Remove from heat and add rest of bread on top of soup.  Drizzle with olive oil.

Transfer the pot to the oven and bake soup until bubbling and bread is golden brown on top (about 10-15 minutes).

Ladle soup in to bowls and drizzle with olive oil and grated Parmesan cheese.

Recipe of the Week: How to use Tahini

Tahini is a condiment made from toasted ground hulled sesame.  It can be served by itself as a sauce or dressing or as a main ingredient in hummus and baba ghanoush.  Tahini is used in Mediterranean cooking as well as in Middle Eastern cooking and parts of North Africa.

The oldest mention of the word tahini was in a document written some 4000 years ago that describes a custom of serving the gods sesame wine.  It's also mentioned as an ingredient of hummas kasa translated from a 13th century Arabic cookbook.  In the United States, sesame tahini along with other raw nut butters has been available in health food stores since the 1940s.

It's an excellent source of calcium, amino acids and omega-3 fatty acids.  Because of high levels of protein, it's useful in vegetarian and vegan diets.

Having always loved the tart and sour taste, I recently bought tahini for the first time to make a salad dressing.

This international dish features tahini included in a white bean spread accompanying flank steak and plenty of vegetables.

Enjoy!
Stacy

Red Wine Grilled Flank Steak with Mixed Vegetables and White Bean Skordilia*

Ingredients:

Steak

3 cups dry red wine

4 small springs fresh rosemary

4 springs fresh thyme

2 bay leaves

1 small onion, finely chopped

4 garlic cloves, finely chopped

3 tablespoon olive oil

1 (2 pound) flank or skirt steak

salt and pepper

Vegetables

2 large ears fresh corn, husked and cut crosswise into 4 pieces

1 small eggplant, cut crosswise into 1/2 inch thick rounds

1 large sweet yellow onion, cut into 3/4 inch wedges

1 large red bell pepper, seeded and quartered

1 large yellow bell pepper, seeded and quartered

1 large zucchini, cut into 1 inch thick rounds

12 asparagus spears, ends trimmed

olive oil

salt and pepper

Finely chopped parsley or chives (or both)

White Bean Skordilia

2 cups cooked white beans, plus cooking liquid, reserved

2 tablespoons chopped garlic

1/3 cup fresh lemon juice

1/4 cup tahini

1/4 cup olive oil

1/4 cup chopped parsley

3 tablespoons chopped fresh mint

Pita bread

Directions:

For the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine.  Add steaks and turn to coat both sides.  Cover and refrigerate for at least 4 hours or up to overnight. 

Heat grill, remove steaks from marinade, season both sides with salt and pepper and grill 6-8 minutes on each side.  Let sit 5 minutes and slice against the grain.

For Vegetables:  Brush the vegetables with olive oil and season with salt and pepper.  Grill all the vegetables until just cooked through.  Arrange on a platter and sprinkle with herbs.

For the Skordilia:  Place the beans, garlic and lemon juice in a food processor and process until the beans are coarsely chopped.  Add tahini and oil and process until smooth.  Add cooking liquid if too thick.  Season with salt and pepper.  Place in a bowl and fold in parsley and mint.

For the Pita: Brush with olive oil and grill on both sides until lightly golden brown.  Cut into wedges

* a skordalia in Greek cooking refers to a thick puree sauce or dip traditionally combining garlic and emulsified with olive oil and vinegar

Recipe of the Week: Curry Chicken in a hurry

Last Saturday was Curried Chicken Day, which is a popular dish not only in Asia, the UK and the Caribbean, but also in our home.  I make at least three variations of curried chicken (including a cold salad) and each one is a little different.

The word "curry" is an anglicized version of the Tamil word "kari" which means "stir-fried".  A typical curry from the Indian subcontinent consists of chicken stewed in a onion and tomato based sauce, flavored with garlic, ginger, chili peppers and tomato puree along with a variety of spices including turmeric, cumin and cinnamon.  Outside of South Asia, chicken curry is often make with a pre-made spice mixture known as curry powder.

Curry in North America dates back to the early 1800's, when a British sea captain stationed in Bengal, India shared the recipe for a dish with some friends in the shipping port of Savannah, Georgia.  In 1940, in Warm Springs, Georgia the dish was served under the name Country Captain to Franklin Roosevelt and to General George S. Patton.

This particular recipe is a go-to dish in our house, because it can be made in minutes, but tastes like it's been cooking all day.  

Enjoy!
Stacy

Chicken Curry in a Hurry

Ingredients:

1 cup jasmine rice

1 1/2 tablespoons olive oil

1 small white onion, thinly sliced

1 tablespoon curry powder

1/2 cup plain Greek yogurt

3/4 cup heavy cream

salt and pepper

1 (14.5 oz) can diced tomatoes

2 cups shredded meat from a rotisserie chicken

1/4 cup cilantro, roughly chopped

Directions:

Cook rice according to package directions.

Heat oil in a skillet over medium heat.  Add the onion and cook, stirring occasionally for 5-7 minutes, until onions are translucent.

Sprinkle onion with curry powder and cook, stirring for 1 minute.

Add the yogurt and cream and simmer gently for 3 minutes (depending on desired thickness you may need to thin with 1 tablespoon of water or broth or add more cream).  

Season with salt and pepper and then add the tomatoes.  Stir to combine and heat all ingredients, about 3-5 minutes.  Finally, add the chicken and warm through, about 2 minutes.

Divide the rice and the curry into individual bowls and sprinkle with cilantro.

Christmas Month (Recipe of the Week): Baileys French Toast

Holiday brunch plans?  This decadent french toast recipes sounds too good to be true and just perfect for the holidays.

Do you know that some people in some parts of the world call french toast, eggy bread, gypsy toast or poor knights of Windsor?

The earliest known reference to french toast in in the Apicius, a collection of latin recipes dating to the 4th and 5th centuries.  A 14th century German recipe used the name "poor knights".  In French cooking it's called pain perdu or "lost bread".

Most recipes call for day old bread to be soaked in a mixture of beaten eggs, milk or cream with added sugar, cinnamon, nutmeg and vanilla.  Alternatively, the bread may be soaked in wine, rosewater or orange juice.

In Portugal, France and Spain it is a traditional Christmas dessert or breakfast.

I think dipping it in Baileys sounds wonderful (save some for your coffee too).

Merry Christmas!

Enjoy!

Stacy

Baileys French Toast

Ingredients:

Whipped Cream

1/2 oz Baileys original Irish Cream

4 oz whipping cream

2 teaspoons confectioners sugar

French toast

2.5 oz Baileys original Irish cream

2.5 ounces whipping cream

1/2 teaspoon vanilla 

2 eggs

2 slices of thick bakery-style bread

1 teaspoon butter

fresh raspberries, chocolate chips, optional

Directions:

Whisk together the 1/2 oz Irish cream, 4 oz whipping cream and 2 teaspoons confectioners sugar.  Chill and put aside for topping finished french toast.

Combine in a shallow plate, 2.5 oz. Irish cream, 2.5 oz whipping cream, 1/2 teaspoon vanilla and two eggs.

Melt butter in a large skillet over medium heat.  Dip the bread into the cream/egg mixture and fry the piece of bread until golden brown on both sides (about 3 minutes per side).

Top with pre-made whipped topping and if desired, fruit and or chocolate chips.

42/52: Delaware

What a time we had back east!

It flew by super fast because we were going non-stop for 3 full days, including visits with family & friends, a trip to the beach, a visit to the cemetery, a hike on the Mason-Dixon Trail, a family crab feed and Brian's 40th High School Reunion.

Enjoy!
Stacy

@ the Stone Balloon, Main Street Newark, DE

This girl loves her Wawa Coffee

Class of 1978

Rehobath Beach, DE

Lunch at Matt's Fish Camp, South Bethany Beach, DE

Smith Bridge, Chadds Ford, PA

The Smith Bridge was built in 1839 as a covered bridge over the Brandywine River just south of the Pennsylvania state line.  It was destroyed in 1961 on Halloween with it was set on fire and rebuilt a time later.

Hiking the Mason Dixon Trail with Cousin Randi outside their back door in Chadds Ford, PA

Eating Maryland Blue Crabs

Brian's Aunt Faye will be 80 in April

Recipe of the Week: Yorkshire Pudding

If you didn't know this about me, I absolutely love all things British.  From the music and movies I discovered in my teens to the sights that I discovered during my trip to England in 1994, I consider myself (Brian too) to be a true Anglophile.

Saturday is National Yorkshire Pudding Day.  It's not a dish that is traditionally served in the U.S., although with popular cooks like Jamie Oliver and Nigella Lawson, it's easy to see why this easy side dish might be catching on.

Yorkshire Pudding is actually not a Pudding at all.  You'd be surprised to learn that it is actually more of a roll or bread made from a batter consisting of eggs, flour and milk.  Typically it is served along side a Sunday roast with a gravy.

When wheat flour began to come into common use for making cakes, cooks in the north of England devised a means of making use of the fat that dropped into the drippings pan to cook a batter pudding while the meat roasted.  In 1737,  a recipe for "drippings pudding" was published.

National Yorkshire Pudding Day has been celebrated on the first Sunday in February in England since 2007.

Here is simple recipe.

Enjoy!
Stacy

Yorkshire Pudding

Ingredients:

3 eggs

1 cup milk

1 cup AP flour

2 tablespoons butter

Directions:

Preheat oven to 375F.

In a medium bowl, beat eggs with milk then stir in flour.  Set aside.

Divide butter evenly into the 12 cups of a muffin tin, about 1/2 teaspoon of butter per cup.  Place the tin in oven to melt the butter, 2-5 minutes.  You want the tins to be very hot.

Remove the tin from the oven, and distribute the batter evenly into the buttered cups.

Bake in oven 5 minutes.  Reduce heat to 350 and bake 25 more minutes or until puffed and golden.

Recipe of the Week: Lokshen Kugel

Yom Kippur, also known as the Day of Atonement is the holiest day of the year in Judaism and was recognized earlier this week.  Its central themes are atonement and repentance.  Jewish people traditionally observe this holy day with a 25 hour period of fasting and intensive prayer.

A "break-the-fast" feast or buffet is common at the end of the fast and traditional items include bagels and spreads, kugel, egg dishes and smoked fish.  Since work is not permitted during the fast, it presents a unique culinary challenge since dishes need to be prepared in advance and reheated or quick to prepare (non one wants a hungry cook in the kitchen for too long).

While there are no rules on what you can consume, it's common to serve dairy-focused dishes or dishes mild in spice rather than meat based dishes as most people find them easier to consume on an empty stomach.

A kugel is a baked pudding or casserole made from egg noodles or potato.  The name of the dish comes from Middle High German, meaning globe or ball.  The first kugels were made from bread and flour and were savory instead of sweet.  About 800 years ago, cooks in Germany replaced bread mixtures with noodles and eventually eggs were incorporated.  The addition of cottage cheese and milk created a custard like consistency which is common in today's recipes. 

This dish is plain and simple and would complement any number of meats or fish.

Enjoy!
Stacy

Lokshen Kugel (Savory Noodle Kugel)

Ingredients:

1 1/2 cups sour cream

1 1/4 cups cottage cheese

8 tablespoons butter, melted

4 eggs, lightly beaten

salt and pepper to taste

16 oz wide noodles

1 large yellow onion, minced

4 garlic cloves, minced

Directions:

Heat oven to 350F.  Whisk sour cream. cottage cheese, 6 tablespoons butter and eggs in a bowl; set aside.

Bring a pot of salted water to a boil and cook noodles until al dente.  Reserve 1/2 cup cooking liquid then drain.  Stir into cheese mixture and season with salt and pepper.  If too thick, add cooking liquid.

Heat remaining butter in a sauce pan over medium high heat.  Add onion and cook until lightly caramelized, about 8 minutes; add garlic and cook for 2 minutes, stirring constantly to avoid burning the garlic.

Add onion mixture to the noodles and transfer to a baking dish.  Bake until browned, about 30-45 minutes.

Recipe of the Week: Chop Suey

I was heartbroken to hear that the Golden Crown in Beaverton closed after 35 years (the building long standing since the 1970's).  It was my favorite go-to place for American style Chinese food (I'll have the #7 with the Chicken Subgum Chow Mein, BBQ pork and Fried Shrimp, please).  Sushi, Korean BBQ and other forms of Asian Fusion are taking over the restaurant arena.

Chop Suey is a dish consisting of meat and eggs, cooked quickly with vegetables like bean sprouts, cabbage and celery in a broth thickened with cornstarch.  It's typically served with chow mein (stir fried noodles).

It is believed to have been invented in America by Chinese Americans.  Several tales differ in the exact origin.  Some stories say that it was invented in the 19th century by Chinese Americans working on the transcontinental railroad.  Another tale is that it was created for a Quing Dynasty Premier who was visiting the U.S. in 1899...by a chef who tried to create a meal suitable for both Chinese and American palates.  Another story is that this same Premier wandered around the streets in search of a late night snack and walked into a Chinese restaurant after the kitchen had closed.  The cook was so embarrassed that he had nothing to offer, he came up with a new dish using scraps of leftovers.

Yesterday was Chop Suey Day, so I thought I would find a recipe to celebrate this American Chinese cuisine classic.

Chop Suey

Ingredients:

2 cups cubed pork tenderloin or chicken

3 tablespoons olive oil, divided

1 large onion, chopped

1 cup celery, sliced diagnoally

1 can bean sprouts

1 can water chesnuts

1 can bamboo shoots

8 oz fresh mushrooms sliced

1/2 teaspoon red pepper flakes

1/2 cup chicken broth

1/2 cup soy sauce

2 tablespoons cornstarch

4 tablespoons water

4 oz. Canton noodles cooked according to directions

Directions:

Heat 2 tablespoons oil in a large skillet or wok over medium heat and add the pork or chicken.  Cook. stirring until the meat begins to brown, about 10 minutes.  Remove from skillet and set aside.

Heat remaining oil in the same skillet and add the onion, celery and red pepper flakes.  Saute for about 2 minutes.  Add the mushrooms and continue to saute until the mushrooms release some of their liquid, about another 3 minutes.

Stir in the sprouts, bamboo shoots, water chestnuts and chicken broth.  Let it come to a simmer.  Add the meat back into the pan along with the soy sauce.  Cover and cook for 5 minutes.

In a small bowl, combine cold water with the cornstarch.  Stir slurry into the skillet mixture.  Cook for about 5 minutes until the sauce thickens.

Add the noodles to the chop suey and stir until combined.  Once warmed through, serve in shallow bowls.

* You can add additional vegetables like peppers and carrots

* Subgum and Chop Suey recipes are literally the same thing, although it originates from Cantonese cuisine and subgum is often served on hard noodles.

Recipe of the Week: National Burger Day (UK Style)

Today is national burger day in the UK (I missed national burger day in the US on May 28th so I am making it up to you).

So, are burgers in the UK different from burgers is the USA?  I know when I lived in Australia, the burgers they made were way different.

The term hamburger originally derives from Hamburg, Germany.  Burg means castle in Germany.

The term "burger", is associated with many different types of sandwiches, similar to a ground meat hamburger but made of other meats including buffalo, venison, elk, lamb, salmon or vegetable proteins.

Chips shops in the UK, serve battered hamburgers called batter burgers, but standard hamburgers served in pubs are standard pub grub menu items.  Gourmet burgers using high quality minced steak patties, topped with such items as blue cheese, brie, a fried egg and/or avocado are quite common.  They also serve burgers make with more exotic meats including venison, ostrich and bison.

Twists on burgers made in the US have crossed the pond, it seems.  The key to a good burger, British or not is high quality ingredients.

Enjoy!
Stacy

James Martin's Ultimate UK Burger

Ingredients:

1 pound ground sirloin beef (80/20 mix)

salt and pepper

3 egg yolks

1 tbsp Dijon mustard

2 tbsp apple cider vinegar

juice of 1/2 lemon

4 tbsp oil +, divided

2 tbsp whole grain mustard or beer mustard

4 brioche buns

8 gherkins, sliced (dill pickles)

1 beefsteak tomato

4 pieces green leaf lettuce

1 red onion, sliced

4 thick slices cheese, preferable Monterrey Jack

Directions:

Put the beef in a large bowl and season with salt and pepper, then divide into 4 patties.  Set on a plate, cover and place in fridge for at least an hour to firm up.

To make the mayo; whisk together the egg yolks, mustard, vinegar and lemon juice in a food processor.  While still whisking slowly drizzle in the oil (about 2 tablespoons).  The mixture should be thick yet light once all the oil is added.  Stir in the whole grain mustard and season to taste.

Rub the patties with oil, then place on the BBQ and char-grill on each side for 2-3 minutes.

To assemble, place slice of cheese on bottom bun then top each patty with the gherkins, tomato, lettuce and onion.  Top with a dollop of the mayo/mustard sauce.

* James Martin is a British chef and television presenter, best known for his television work with the BBC and ITV.  Since September 2017, Martin has presented Saturday Morning with James Martin on ITV.

Recipe of the Week: Texas Toast Tri-Tip Sandwich

It's Father's Day weekend so why don't you treat the old man to an amazing BBQ sammy!

Tri-tip is a tender, lean cut of beef and is sometimes sold as a small triangular cut off the bottom sirloin cut.  It's an affordable piece of meat that has a great flavor and is easily roasted in the oven or slow grilled.

The late Jack Ubaldi of Manhattan's Florence Prime Meat Market claims to be the first to cut the bottom sirloins in the late 1940's as he pulled out a muscle that he called the triangle.  He started cutting what he dubbed Newport steaks from this piece because he said the shape was like the logo of a Newport cigarette ad he had seen.  

The popularity moved to the west coast in the 1950's and became a local specialty in Santa Maria, California which is why the cut is sometimes labeled the Santa Maria steak.

This recipe takes some time which is perfect because your Dad loves you and wants to spend time with you.  So crack open a cold one and spend the day with pops!

Enjoy and Happy Father's Day!

Stacy

Texas Toast Tri-Tip Sandwich

Ingredients:

Beef (dry rub)
2 tablespoons brown sugar
1/2 tablespoon chilli powder
salt and black pepper
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/8 teaspoon smoked paprika

Beef (wet marinade)

1 beef tri-tip, about 3-5 pounds

2 tablespoons Worcestershire Sauce

1 cup amber ale beer (Full sail Amber Ale or New Belgium Fat Tire); drink the rest

1 garlic clove, minced

Sandwich

8 slices of frozen Texas Toast (with cheesy garlic topping)

4 slices Swiss cheese

4 tablespoons prepared creamy cole slaw (yes, you could make your own)

BBQ Sauce, optional

Directions:

Combine the dry rub ingredients and set aside.

Place the trip tip in a large Ziploc bag with the Worcestershire, beer and garlic.  Marinate for at least 6-8 hours (I start my marinade in the morning, for grilling in the evening).

Remove tri-tip from wet marinade and pat dry with a paper towel.  Discard marinade.

Apply a coat of dry rub on the tri-tip and let rest 1 hour in the fridge.  Remove meat from fridge and let come to room temperature (about 30 minutes) before placing on grill.

Grill using indirect heat at around 250-275 F until internal temperature reaches 110 F.  This should take around 45 minutes.  If you have some red oak chips or hickory and pecan, add them to the grill for a more smokey flavor.

Grill over direct heat to char (reverse sear) and remove the tri-tip from the grill once in internal temperature reaches 125 F.  This should take 10-15 minutes.  Rest the meat for 15 minutes under tented foil.

While the meat is resting, grill the frozen Texas toast until browned.  Move the toast over the hot coals/grill for about 20 seconds to get some nice grill marks on the bread

Cut the tri-tip into three pieces and then slice across the grain into 1/8 to 1/4 inch slices.

Pile the tri-tip onto the Texas toast and top with Swiss cheese and a tablespoon of cole slaw.  Add BBQ sauce, if desired.

Recipe of the Week: Stacy's All-Time Favorites Month/Pineapple Upside Down Mini Cakes

Have you ever played that game where you construct your last meal on earth?  Your all-time favorites?  If you were going to the electric chair tonight, what would be your "last supper"?

Since it's my birthday month, I thought I would profile recipes that are some of my all-time favorite foods so let's start with dessert first!

The history of the upside down cake is interesting.  Cooking cakes upside down is an old technique started centuries ago when cakes were cooked in cast iron pots.  In 1911, James Dole invented a machine to cut pineapples into rings and the first recorded recipe for the cake appeared in the 1936 Sears Roebuck catalogue (although there is reference to a similar cake on a Gold Medal Flour ad dated November 1925).

This is my all time favorite dessert, but not too many people like pineapple and marishino cherries in a cake so making a whole cake is a waste and then I found the newest trend in baking....mini cakes!

Enjoy!
Stacy

Pineapple Upside Down Mini Cakes

Ingredients:

3/4 cup packed brown sugar

1/4 cup melted butter

3 cans pineapple rings, drained but reserve liquid

12 marishino cherries

1 box yellow cake mix

1 cup pineapple huice

1/2 cup vegetable oil

3 eggs

Directions:

Heat oven to 350F.

Place 1 tablespoon melted butter into each of the 12 ungreased muffin cups.  Add 1 tablespoon brown sugar to each muffin cup and then place 1 pineapple slice with 1 cherry in the center.

In a large bowl, beat cake mix, 1 cup juice, oil and eggs with electric mixer on low until mixed and then on high for 3 minutes.  Divide batter between cups.

Bake 30 minutes or until golden brown and cakes spring back when lightly touched.  Cool cakes in muffin tin for 10 minutes.

Place cookie sheer upside down over muffin tin; turn cookiw sheet and muffin tin over.  Tap lightly on the underside of each tin and then remove the pan.  

Serve cakes warm with whipped cream or vanilla ice cream.

Recipe of the Week: Regional American Food Week 5/ NW Region - Seattle Smoked Salmon Chowder

Foods of the Pacific NW reflect a strong influence of Asian and Native American traditions.  Common ingredients include, shellfish, salmon, game and native plants and berries.  Smoking and grilling fish, emphasizing fresh and simply prepared dishes reflects the ethnic makeup and cooking techniques of the region. Ingredients in this area are unparalleled.  It's not just farm-to-table, but forest-to-table and boat-to-table.

Most recently, food carts and food trucks in the NW have become quite popular specializing in ethnic/NW fusion such as Korean tacos and Japanese style hot dogs.

Craft beers/wine and cooking with beer/wine is a new emphasis in new recipes regionally.

Pike Place Market, first opened in 1917, overlooks Elliott Bay near downtown Seattle.  It is one of the oldest continuously operated public farmer's markets in the U.S., specializing in fresh and local fruits/vegetables/seafood and meats.  It is one of the cities most popular tourist attractions.

Enjoy!
Stacy

Smoked Salmon Chowder

Ingredients:

3 tablespoons butter

1 medium yellow onion, diced

2 stalks celery, diced

4 garlic cloves, minced

1 pound Yukon gold potatoes, diced

1/4 teaspoon fennel seeds

2 bay leaves

1/2 teaspoon dried basil

1 can diced tomatoes

2 tablespoons flour

3 cups fish stock (okay to use chicken or vegetable stock)

2 tablespoons capers

4 ounces cream cheese

4 teaspoons Old Bay seasonning

1 cup heavy cream

4 ounces small shrimp, clean, de-veined and chopped

8 oz thick cut smoked salmon, roughly diced into small pieces

salt and pepper

French bread

Directions:

Heat butter in a large soup pot of dutch oven and add onions and celery; cook utnil translucent and softened, about 5-7 minutes.

Add garlic and the potatoes.  Crush the fennel seeds in your hands and add to the potatoes along with the other spices and diced tomatoes.  Add the flour and stir together; cooking for 1-2 minutes.

Add 2 cups of the stock and capers.  Let the soup simmer to a low boil and cover and cook for 8-10 minutes or until potatoes are cooked through (you may mind it necessary to add the rest of the broth).

Once the potatoes are fork tender, remove the lid and stir in the cream cheese and Old Bay; allowing the cheese to melt.  Reduce the heat to low.

Next add the heavy cream and allow the chowder to gently warm through before adding the shrimp and salmon.  Continue cooking over low heat until the shrimp is cooked through and both the shrimp and the salmon are warm, about 5-10 minutes.  Season with salt and pepper.

Serve the chowder immediately with crusty French bread or chill and serve later as this will help thicken the chowder.