You Know You're Southern When...

I was raised on an island. Seriously, yours truly was born and raised in the Philippines. My dad did a 26 year stint with the Air Force and I had the pleasure of being brought up overseas. It was a charmed life. You're probably wondering what the heck does that have to do with being southern?!

My father was raised in the south. Port Allen, LA to be exact. My southern-ness comes from him. I don't have an accent; but my kitchen skills reflect his influence. I believe in the power of bacon grease, the necessity of a good cast iron skillet, and most importantly, the idea of soulful cooking made with love. I also believe that a rightfully earned hang-over is eased with a good southern, greasy breakfast!

I made livermush, eggs and toast this morning. It hit the spot. The trick to good livermush is frying it in a little bacon grease, and then crisping it in the oven. I wouldn't consider myself an organ meat connoisseur; but livermush is the perfect mixture of cornmeal, innards, liver and whatever else is scrapped from the pig. Sounds like mess, but it is worth a try! I need to mention that the livermush of my choice is produced in my neighborhood.  Look for the green and red building on North Davidson.

My Box is Blooming!

This spring marks my third attempt at a kitchen garden. My first effort was somewhat successful. I cleared a 10x12 foot area under my kitchen window and did a little row planting. At that time, I did very little soil amending, and was very haphazard about sowing seeds. The harvest that year consisted of green beans, basil, and a random tomato.

The second spring I planted in raised beds. Unbeknownst to me, the saplings that I cut down the previous spring were in fact peach trees. They grew back all crazy like, and shaded the crap out of my raised boxes!! Most of the boxes sprouted, but the slugs were relentless. The only things we ate out of the boxes were cucumbers, basil, and parsley. The tomatoes came late, and the tomatillos even later. I got discouraged by the over-shading, and abandoned the darn thing!

This year, I swore I would give it one last honest try. I moved the boxes onto the gravel area right outside our kitchen door. It gets just enough shade in the morning for cooler crops, and the afternoon offers plenty of sunlight for the hotties. The peach trees are back, and well out of the way of my boxes. I planted a strawberry patch, with arugula and lettuce, at the base of the trees.





Everything is doing well, minus the drive-by squirrel digging. I draped some nylon mesh to keep those suckers out! I can't wait to start harvesting.

Don't Call it a comback!

I didn't realize how much time being married would take up! Married life has been a good balance of work (in the garden) and Play (in the kitchen). We've been doing a whole lot of nesting, a little bit of entertaining, and unfortunately a lot of working-real work, like punching a clock. As you can see, I haven't been too good about keeping up with this whole blog thing.



Anyhoo, I had the pleasure of acquiring two really great cookbooks. Ad Hoc at Home was a "just because I love you and your kitchen talents" gift from my husband, and Bourdain's Le Halles cookbook: gift to myself. Thanks to Mr. Keller, I now have mastered the "indoor grilled" steak. Who would've thought that letting the seasoning sit a few minutes before cooking could make a hell of a differnce! Ad Hoc is Keller's most user friendly cookbook. Most of the recipes are simple enough to do in a mediocre kitchen.

Le Halles is downright gritty. I mean that in a good way. Bourdain explains the art of making stock in a very true, and homeboy style. I feel like I'm hanging out with one of my linecook friends. There is still a complexity to his chosen fair; but one can easily execute the recipes at home. This is not your granny's kind of cookbook! Bourdain is also a little liberal with choice words. Whatever, I love him!

I's so Tired!

Yeah, Yeah, it's been quite some time since my last post. A whole lot of writing, fussing, starving and cooking went on. The process of decompressing from the whole wedding planning thing is taking a while. I'm not sure if I'm quite over it, yet. I wouldn't change a single thing about our homemade wedding. I darn sure could not have pulled it off it weren't for the willing hands and hearts of friends and family. Thanks Y'all!

Busy little B-ride!

It has been quite some time since my last entry. I have been super busy trying to pull a wedding together on a tiny budget. The best part about this DIY adventure is that myself and a few of my super-talented comrades are going to do the reception dinner ourselves! So, though I have been absent; I have been pretty occupied with menu planning and recipe tweaking. I promise to post photos soon!



July

Discovery

Just looking at this album cover got me all excited! The color screams summer and that makes me think "margarita"! While walking around aimlessly in the new super Walmart, I discovered a bin of over ripened mangoes. Some may think ewww! I think perfect. I snatch up four and am off to the lab.

While listening to Discovery, I can't help but notice the island and 80's R&B influences. Then "swing tree" was played and the margarita madness began. The album will be available on July 7, my BIRTHDAY! Here's the recipe:

Ingredients

3 Large ripe Mangoes
1 cup of sugar
1 container of Limeade (about 2 quarts)
*reconstitute according to packaging

Step 1:
Take your mangoes and slice lengthwise on both sides of the bone/pit. Take the halves and cut the flesh into a grid pattern. Try not to cut through the peel.

Once your mangoes are scored, scoop out the flesh with a spoon.

Step 2:
Blend the mango chunks with about a cup of the limeade mix. While the mangoes and limeade are blending, add some hot water to the 1 cup of sugar to make a simple syrup. Blend the mango mix and simple syrup together until smooth.

Step 3:
Pour the blended mango mix into a 2 quart pitcher. Add the rest of the limeade.

Voila! The drink mix is done.

I usually make my margaritas on the fly, so here is a basic drink recipe.

Take a mixing tin and fill 3/4 of the way up with ice.
Pour in enough mango mix to cover the ice halfway.
The amount of tequila is your call, I recommend pouring until you count to 4-mississippi.
Add a splash of Triple sec or orange juice.
Add a splash of Sprite.
Slip a pint glass snugly into the mixing tin, and shake.
Salt the rim of the pint glass, and pour the contents of the mixing tin in the glass.
Garnish with a lime or throw in some mango chunks.

Finally, take a seat and enjoy!

I Shuck, You Suck!

I was in Summerville, recently, visiting my in-laws. They really seem to be fitting right in down here in the south. I was promised a kickin' shrimp and grits dinner, in exchange for chargrilled oysters as an appetizer.

Let me first premise that when it comes to food quantities, my father-in-law does not practice restraint. That being said, their fridge was loaded with 15 pounds of oysters! I had my work cut-out for me. The oysters were not cleaned or schucked. It seemed a little daunting at first; but the end result was way too rewarding. I shucked like there was no tomorrow!

The trick to schucking oysters is the tool. My first try was successful; but very harrowing. I did not have the "tool", so I resorted to using a butter knife (bad idea) and then shifted to a flat head screwdriver. The screwdriver was by far the next best thing to the "tool". My in-laws had been briefed previously about the screwdriver, and were prepared with gloves and the "tool".

So, I found that if you take your tool and stick it into the hinge part of the oyster, it is much more productive than trying to pry it open at the mouth. Once the tool is inserted at the hinge, I twisted it until the oyster popped open slightly. I then took the tool and twist-pryed open the perimeter of the shell. This seemed to work, and I was able to put a good dent in our monster bushel in no time.

The oysters were left on the half-shell with as much of the brine I could keep from spilling out. The brine plays an important role in the making of chargrilled oysters. I had to keep a close watch on my work, since Jase and Ed were eating them as they hit the platter.

Here is the recipe taken from the Acme Oyster House in New Orleans:

Ingredients

• 3 tbsps finely sliced fresh oregano
• 2 tbsps fresh lemon juice
• 1 loaf French bread
• 1 tbsp worcestershire sauce
• 24 fresh shucked oysters, on the half shell
• 2 bunches green onions, finely sliced
• 2 oz white wine
• 20 garlic cloves, pureed
• 1 lb unsalted butter
• 2 tbsps creole seasoning
• 3 tbsps finely sliced fresh thyme
• 1 tsp crushed red pepper flakes
• 1 c grated romano cheese

Directions

1. Melt half the butter in a medium sauce pan over med-heat/flame.
2. Add your lemon juice, Worcestershire sauce, green onions & all herbs & seasonings.
3. Cook for 2-3 mins, then stir in the wine.
4. Keep stirring & remove this from heat as soon as the green onions wilt.
5. Let cool for 3-4 mins.
6. Add the rest of the butter & stir until completely incorporated.
7. Heat grill to to 350°F Place oysters on grill.
8. When the oyster liquor starts to bubble, spoon 1 tbsp of sauce on top of each, then top this with 1 tbsp of Romano cheese.
9. Let the cheese melt.
10. When oysters begin to slightly brown at the edges, remove this from grill & place on a heat proof plate or tray.
11. Top each oyster with an extra tbsp of the butter sauce & serve as soon as possible with slices of french bread for dipping.

This was the second time I used this recipe, and I'm sure the third time will be a charm. I highly recommend this version of Chargrilled Oysters, and yes...it is especially nice to have a little sippy of beer on the side!

You talk a good game

I know I've done a lot of eating out and talking about the places I have been. I bet some may wonder, "what about the entertaining aspect of her blog?" Well I will let you in on a little factoid about me...I can cook like nobody's business, and throw a party together in a pinch!

This weekend marked my Spring Jumpoff. I did a bunch of gardening, hammered my little tushie off, and had some good people over for some simple fare and one heck of a cornhole game. The fire pit was lit, and Jase stood at the helm of the grill.

We started with a simple avocado dip. I like to use a little corn in my guacamole. I love the little bit of crunch you get when you bite into it. There was a little cheating involved, I used a can of Rotel tomatoes. What can I say, a little cheating goes a long way! The canned tomatoes have a little lime and onion in them and it packs zing and spicey punch.

I may have gotten a little ahead of myself; but I enjoy a tomato salad. I know, it's a bit early for tomatoes; I just couldn't help myself. Impromptu gatherings call for a simple salad of tomatoes, cukes, and onions, drizzled with olive oil and rice vinegar!

This post was a little light. It is just the beginning of what's to come.

The Red Sea...departed!

Date night at the Red Sea Ethiopian Bar and Grill was a bummer! Thank goodness for Lauren, Will, and Jason's sense of humor. I spent more time laughing at such bad service, that I almost forgot to enjoy the food! Our server S-U-C-K-E-D...for real! Don't even get me started on the overall atmosphere of this place. I won't go there. Here are some pictures:

Enjerra: Fermented "sponge" bread

YE BEG TEBS: Lamb cubes sautéed with pepper, onion and spices

Red Sea Combo:
ZEGENIE- Beef stew, seasoned with spicy sauce and specially prepared butter
TSEBHI DERHO- Chicken and boiled eggs simmered in spicy red sauce
ALITCHA-Variety vegetables, sautéed onion, curry, green pepper, onions and spices
TIMTIMO- Lentils flavored with seasoned sauce (choice spicy or not spicy)
HAMLY- Chapped collard greens cooked in a mild sauce

Isles on the Coast

My future in-laws have made the exodus to the South. It has been quite an adjustment, and I don't mean that in a negative way. I mean, who would complain about leaving the LONG cold winters of upstate New York for the mild winters of Charleston, SC? I think it was a great move, and I couldn't be happier with the fringe benefits: long weekend visits, and having my in-laws close by. Seriously, I really do enjoy spending time with them!

We visited them a few weeks ago, and really got down on some Charleston eats. Saturday night was the jump off. My friend Amy has gushed and gushed about a restaurant called Coast Bar and Grill. Let me tell you why...

Coast has a hip, casual atmosphere. I like that you don't have to get super gussied up, and still get your hands on great food. Pretense can set you up for an obnoxiously bad dining experience. Anyhoo, the structure itself was once an indigo textile mill. The raw bar is across from the drankin' bar, so there is lots of activity going on. I did a little research beforehand, and discovered that the head bartender/bar manager is an accomplished mixologist. Boy were we in for a treat!

Meet the Yellow Submarine: Cuccumber infused lemonade, Cabana Cachaca, and mint...this drink is a real ribbon winner! It won the Cabana Cacha cocktail of the year for 2007. Cachaca is the national spirit of Brazil. It's very similar to rum; however, Cachaca is made from fermented sugarcane. This drink is like sipping summer in a straw. Truly, truly, truly outrageous!

We all had a hankering for some raw bar fare, so naturally we ordered oysters. Coast has a nice selection of shellfish. Our sampler consisted of Belon, Bluff, and Gulf oysters. Who woulda thunk there are so many oyster varieties?! Belons are very mild with a nice buttery finish. I could totally slurp a few dozen of those puppies down! We also had the lobster ceviche and lump crab ceviche. I believe the photos speak for how much we enjoyed the raw bar sampler.

Upon Amy's recommendation, I had the Red Snapper Almondine for dinner. The fish was the freshest I have had in quite some time. Jason had the Crab encrusted Tilapia, which was equally as tasty. Mom-in-Law had the Lobster and Crab Au gratin. I think everyone at our table had eyes for each other's plates! I will say that the side veggies were a little bit of a let down. I mean, they could do a lot better than julienned carrots, squash, and zucchini!

I did not have the opportunity to try a dessert entree; but I'm sure I would not have been disappointed. Maybe I will hold back on the oysters the next time we're at Coast...need to save room for dessert.