My Memorial Day

We had a busy, productive, relaxing day...

Pups was chillin' and blowing bubbles.

Pretty good one eh?

I am not sure what it was, but this Memorial Day was one of the most satisfying days I've had off from work in a long time. 

I did not do anything special. 

Actually, my day was rather uneventful...

Early AM walk with Pups, breakfast, nap in the sun, grocery shopping, a bit of gardening, the dreaded hosing (aka bath) for Pups, washed the car, lounged, took another nap in the sun and then made dinner.

It was the first day that it really felt like summer was almost here :)

To finish off the most perfect weekend, I made a summer inspired dinner.

A Refreshing Salad

(Tomato, Mozzarella, Basil, Balsamic, Olive Oil, and Salt/Pepper.)

and Grilled Steak Tips.

It was honestly and truly the most relaxed of times...as I sit here now recounting the experience, I think I'm already due for another!

When you house sit for us...

one can expect many surprises and treats...

* The first is this smiling face...literally in your face the whole time :)
*

Well that is true, except for when our angel decides he's tired and cuddles up into a little peaceful ball...so cute and innocent right?!?!
*
Hubs and I know our pup is an acquired taste and can be a lot to handle for the wrong person. With Hubs gone and the road calling me away from home, third party dog care is something I'm having to to take into consideration.
*
Up until my last trip The Sox Family (aka my brother/sister in-laws) have been incredible about taking the Pups into their home for days at a time. Pups loves it and they also seem (or rather claim, haha!) to enjoy it. On the last trip though, The Sox home was booked to capacity with visiting family, so we had to move to Plan B...Blue Light.
*
Blue Light is the mother of two wonderful little girls and has a special someone she shares her days with. Coming to my rescue, Blue Light and her whole crew moved into the house for a night and assumed all doggie care responsibilities.
*
When one house sits for us, they can expect all sorts of special treats...
for Blue Light and company it was an Asian Feast!
*
I picked up some sweet sugar snap peas at the Farmers' Market over the weekend. They were so darn good, how can you not love the summer freshness!?!?
*
They were cooked up in sesame oil, garlic, soy sauce and salt/pepper.
*

I also did a little spin on my mother's fried rice recipe. Trying to be sensitive to kiddos eating this meal, I really wanted to maximize the veggie use. Rather than meat in this rice I went with a combo of carrots and green and red peppers.

*

Making this Veggie Fried Rice, Korean-American Style, is pretty easy...

*

Begin by heating oil in a wok.

Saute garlic and veggies until softened just a wee bit.

*Note I did cut the veggies up pretty small, just in case that would help in getting the kids to eat it.

Add cooked rice (I use Korean rice and my handy counter top rice cooker), scallions, sesame oil, soy sauce, and black pepper.

Mix until combined and everything is evenly heated.

*

There you have it, pretty simple, mighty tasty and provides an additional servings of veggies, well hidden :)

*

The centerpiece of the meal - my mother's recipe for Bulgogi!

A Korean stir fry type dish, it is a salty/sweet treat made up of beef, garlic, onions and scallions.
*

This was actually one of my lil' sis' favorite things to eat growing up...translating to our family eating it a lot! Her favorite thing to do was to have the sauce poured over her white rice, so of course mom would usually try to make extra. The extra sauce approach has stuck and so when I do whip a batch up, there is plenty of to go around.
*

Made the evening before my departure, everything was packaged up and set in the fridge for easy reheating. I also picked up milk, fruit juice, Trout River's Rainbow Red Ale (for the grown ups), ice cream dots and Ben & Jerry's.

*

My hope was they would have everything they might need or want...and a couple of special treats :)

*

Thank you for the help Blue Light!!

Burger for One

Yesterday was a perfect New England spring day. Inspired by the weather and driven by my cravings for some red meat, I paid tribute to Hubs' by cooking up his favorite meal...a big ol' burger!
*
*
*
*
Let me start off by commenting on how hard it is to buy meat for one person! The smallest package of ground beef I could find was just shy of a pound. This means we're probably cooking beef tonight and maybe even the next...
*
Being the first real meal I've managed to prepare just for myself, I kept it simple, but added a little kick.
*

This Burger for One was seasoned with - salt, pepper, dijon mustard, worcestershire, garlic powder and cayenne. I also decided on some extra sharp VT cheddar to make it a cheeseburger!
*
In addition to the overly portioned beef at the grocery, buying rolls is also a challenge. One of the few downfalls to my go-to supermarket is that they do not have those bread bins where you can grab a single roll. Instead the Kaiser Rolls come in a package of 6, the cheap hamburger rolls as 8 and the ciabatta rolls...well another package of 6.
*
I noticed a small loaf of the store made wheat bread. Hubs is not a big fan of wheat. I've tried to feed him whole wheat pasta, pizza dough, etc and usually strike out. Occasionally I can sneak in a loaf of sliced wheat bread without protest, but it doesn't get eaten as quickly as others.
*
With no Hubs and at just a $1.50, it was perfect for this particular night.
*

Now call me crazy or just plain weird, but what you see here is a wine glass...yes wine glass with beer and lime.

*

Having recently discovered our local Costco carries 24 packs of Pacifico, I've been trying to find ways to resolve a minor problem I'm having with it. The issue is not the beer...it's great and at each first sip I remember and thank our super cool Seattle cousins for first turning us onto it during a family trip to FL. No the problem is that we recycle and when you shove a lime into a beer bottle, it's not so easy to retrieve it when you're done.

*

So last night, I tried this (and yes, we do own pint glasses, but those are kept on the very top shelf and I was too lazy to grab the step stool). All in all it was not bad, but there is something to be said about drinking beer out of the bottle...it's just better!

*

I grilled up the burger, melted on the cheese and toasted the bun...delicious!!

*

Hubs would have been proud of this one too, it was huge!

*

So large in fact that all I needed to accompany it was a tangy dill pickle.

*

A Burger for One is good, Burgers for Two are even better...

Miss you Hubs!

Cooler Full-o-Lisai's: Part III

Another Quality Evening with B&A...
1) Good Food
2) Great Conversation
3) Many Laughs
4) One too many drinks
*
Lisai's steak tips are very special. Being separated by a couple hour drive, we have limited access to their beefy goodness. When we do pick some up we either hog them all to ourselves or very carefully choose others to share them with - you have to pass the test!
*
I believe the last time we shared our prized taste of the hometown butcher was with my brother and sister (-in-laws) at least a year ago. Making the cut this time (i.e. being hand selected to partake in the enjoyment of these glorious steak tips) were B&A.

Although I felt rather guilty for the lazy APP-PLATTS and low maintenance dinner menu, the Lisai's Treasure would be enough.

B (of B&A) brought this delicious loaf of Irish something bread. It was another experimental, yet delicious creation from his no knead bread book.

A success for sure, we enjoyed the rest of the loaf for breakfast each morning after!

*

Working on the fly he also created this spicy cinnamon butter. I am not kidding when I say spicy either...B used enough cayenne to tickle the tongue into hysterics!
*
I do have to say that it went pretty well with the bread!
* A (B's better half haha!) created these wonderful roasted potatoes!
*

Now here are the famous Lisai's House Marinated Steak Tips.

*

Though I overcooked them just a bit, these suckers hit the spot!

How can you possibly go wrong with quality beef and that secret marinade?!?

*

Here is the 1st runner up of the night. The initial idea for a spinach salad was from the one and only Hubs.

He's such a great menu planner!

*

Our salad consisted of baby spinach, Maytag blue cheese, bacon, mushrooms, toasted pecans, dried cherries, vidalia spring onion and a homemade maple dressing done by yours truly and A.

*

While probably not the healthiest, this dressing was fantastic!!

It was whipped up using bacon fat, maple syrup, lemon, rice vinegar, salt and pepper.

*

Do note, since using the bacon fat, the dressing needs to be warm enough to prevent the fat from solidifying.

*

Yum, yum, YUM!!!

*

The evening was great, company absolutely fabulous, and all in all another priceless dinner party with B&A!!!

My Cooler Full-o-Lisai's: Part I

Often synonymous with the thought of VT are Maple Syrup, (white) Cheddar, the Green Mountains and COWS...many, many cows.
*
As a child, whenever my family would drive the farm flats of the next town over during the spring, Dad would always take the opportunity to say...Smell that Westminster Perfume.
*
My Aunt and Uncle also own a small farm where they raise own cows. The meat is soooo good that Hubs (whose most favorite thing of all time are burgers), was given a few pounds of their ground treasure for the holidays. Best Burgers EVER!!!

*
The strangest thing about where we live in VT now, is our access to fresh meat. We've moved to the BIG (VT) City where we have ready access to just about anything you may need or want....well everything but a must shop, butcher shop!!! Hubs and I just cannot get over this fact. Where are the cooler lined hole in the walls with the fresh, local meats we so desire?!?!
*
Here in the BIG (VT) City, unless you know someone or buy a cow yourself, it is very hard to get some really good fresh meat! Sure, there are the healthy/natural food stores that have a wonderful selection of "local" meats (aka from within state), all freshly vacuum packed in plastic with labels boasting organic, grass fed, hormone free, yada, crunchy hippi, yada...it's still not the same!
*
When I made the Keller Meatballs, I did go to the Meat Market in the next town over (which happens to also be one of the more wealthy, overpriced towns of our area). While the meat is better than that from the grocery store, there is a very limited selection and it's still not worth the entire price.
*
Could it be that I just have not looked hard enough? Have I not searched far and wide into every nook and cranny of our town? No matter the reason, I am currently living a life of butcher-less disappointment.
*
The reason for this coming series of posts is a recent (and somewhat fortunate) work trip South. Since we'd be passing by my hometown, I for once had the foresight to pack a cooler and then successfully convinced my office road buddy that we needed to stop in on the way home.
*
My hometown go to called Lisai's Cash Market. A local family's business, these guys do meat right! Their Rib Eyes are my most favorite item to get, so beautifully red and fatty, these steaks will not cost you a small fortune.
*
In addition to picking up a couple beautiful Rib Eyes, I also purchased 3+ lbs of the (famous) house marinated steak tips, 2 pork tenderloins and breakfast sausage. Total cost for cooler Full-o-Lisai's freshness...about $40.
*

These are the rib eyes :O)

With a piece of meat this good, you only need salt and pepper.
*

Having been on the road, I had to rely on what my cupboards could offer for sides.

As you know, brown rice is something I am swearing by these days.

I did the usual cooking in chicken broth and then added some leftover red peppers, vidalia onion, and pepperoncinis.
*

Our grilled Rib Eyes came out just perfect!

*

I know everyone has their own theories on grilling, but here is what I do in a nutshell.

Preheat grill to 425+ degrees.

Plop steaks on between your hottest and coolest zones;

slightly closer to the hottest (direct heat) area.

Drop gas to low and cover.

After 4-6 minutes (depending on thickness) flip once.

Cook until done.

I gauge my doneness by look and touch,

probably no longer than 8-10 minutes for a good medium rare.

*

Hubs absolutely LOVED this meal and he actually managed to eat his entire HUGE steak!

*

Cooked to a great medium rare, these Rib Eyes were melt in your mouth delicious.

*

The rice, other than being a little under done, was pretty tasty as well! I think the pepperoncini made an excellent accent to the otherwise boring brown rice.

*

I do have to say that a nice grilled Rib Eye has got to be one of my most favorite things in the world to indulge in!

*

So simple and wicked good!!!!

The Number 9...Pizza Style

D'Angelo's, oh how I miss thee...
*
Well it's true, from time to time I do! If your from New England, then you know just what I'm talking about. A bona fide 100% sub sandwich mecca, these guys know how to do things right.
*
Never being outside of the Philly airport, I can't say what I think of the Philly Cheese Steak. I do suspect it is something that I would love, but until I'm faced with the difficult choice of Pat's or Geno's (or perhaps I'll have both!), I keep lusting after D'Angelo.
*
A franchise business, these sub shops pop up just about everywhere throughout New England. Well everywhere except in my town!
*
My husband and I just LOVE the Number 9. Best on the white grinder/sub roll, with mayo - it consists of finely shaved beef, sauteed onions, peppers, mushrooms and of course cheese. They melt the american cheese on the beef and veg mix just before it is swooped up and stuffed in the mayo lathered white roll. AWESOME. That is all there is to say, it - is - AWESOME!
*
From time to time I do recreate this dish at home. Always close, but never the same. One evening I decided we needed to change up our pizza routine, so I created this Number 9...Pizza Style.
*

The happy beginnings...lean steak, onions, peppers, mushrooms and garlic.

*

The steak should be thinly sliced and usually I'll freeze the beef just long enough to make it firm and take the time to cut to the point of almost being shaved. By now you must all know by now that Pizza Night is very close to an after thought in our home, so I instead did my best considering the nature of the evening.
*

The veggies are all sauteed in olive oil and garlic, then seasoned with salt/pepper.

*

Once softened, they are placed to the side.
*

In that same pan where the tasty mix of veg were cooked, goes the steak.

*

Seasoned with salt and pepper, this is the juicy finished product.
*

The pizza dough has rested, our toppings complete and now the assembly begins!

*

I've said this before and I'll say it again - the key to Pizza Stone creations...corn meal! It really does help with the transfer from peel to oven and back out again. Not to mention it does wonderful things to the bottom of the crust for flavor.

*

Now that's a pizza!

*

Piled HIGH with Number 9 goodness :O)

*

Fresh outta the oven.

*

Our Number 9...Pizza Style!

*

A delicious creation.

However the same still holds true always close, but never the same.

*

I was tempted to try something crazy like incorporate mayo into this pizza somehow...but did wuss out.

How would I do this? Hmm, not sure ideas?!?!

There is always next time!

Dinner for my Valentine (2010)

This year was a struggle, but come Valentine's Day I was able to pull it together!
*
Part 3 : Dinner
The menu itself may sound more difficult than it actually was. In fact, I didn't begin cooking until around 2pm...drifting in and out of the kitchen as I watched Team USA Women's Hockey pound the heck out of China!!
*
*

2010 Valentine's Day Menu
*
Salty/Sweet Beginnings
Prosciutto & Fresh Mozzarella Crostini, drizzled with a Balsamic Reduction
*
Tangy Tastes of Love
Salad with Lil' Ms. Homemaker's Vinaigrette & Carrot Slaw
*
A Garlicky Passion for Mussels
Mussels in Garlic/White Wine Sauce
*
Kona Steak Dream
Seasoned Grilled Steak with Kona Coffee Porter Reduction
*
A Heavenly End
Saint André Triple Cream & Cooked Apple on a Soft Baguette
*

Early Preparations
*
The first thing I did at 2pm was get my reductions going. In one pot was some balsamic vinegar and in the other, two bottles of Kona Coffee Porter (beer).
*
Cook's note - I chose to do a balsamic reduction simply because we keep a cheaper bottle of balsamic in the kitchen. If you are lucky enough to have some good quality balsamic vinegar in your cupboards, then by all means...leave as is!! The bonus in reducing the cheap stuff is you can transform it into something thick, sweet and rich. The negative is that your kitchen fills with the sharp pungent smell of vinegar.
*

Salty/Sweet Beginnings
*

Construction Process:

Toast some baguette slices - aka Crostini.

Layer with prosciutto and slices of fresh mozzarella.

Heat in oven until cheese has melted.

Top with balsamic reduction.

*

Prosciutto & Fresh Mozzarella Crostini, drizzled with a Balsamic Reduction.

Cook's Note - The only thing I might have adjusted here is the application of the balsamic reduction. I wish I had taken more care into doing some beautiful design over the top. The salty prosciutto, creamy mozzarella and sweet balsamic all together were excellent!!

*

Tangy Tastes of Love

* Salad with Lil' Ms. Homemaker's Vinaigrette & Carrot Slaw

*

It's just a simple salad, but in case you are interested in making it, here is what went down.

*

Asian Inspired Carrot Slaw

Julienned Carrot

Toasted Sesame Oil

Soy Sauce

Rice Vinegar

Pepper

*
Lil' Ms. Homemaker's Vinaigrette

Extra Virgin Lemon Olive Oil

[we had some leftover from production for holiday gifts, but regular EVOO will do.]

Rice Vinegar

Juice of 1/2 Lemon

Salt/Pepper

*

Construction Process:

Dress baby roman with Vinaigrette and top with Carrot Slaw.

*

Cook's Note - Do make the Carrot Slaw in advance, say 20 minutes at least. Do not dress the salad until just before serving, or you'll end up with a wilted mess. The contrasting flavors between the dressed lettuce and Asian inspired carrot slaw complimented one another fantastically!

*

A Garlicky Passion for Mussels

*

Toasted bread slices are a MUST so that you have a way to soak up and enjoy the Garlic/Wine Sauce.
*

Mussels in Garlic/White Wine Sauce

Begin with lots of minced garlic and a heart stopping amount of melted butter.

Add white wine, salt and pepper.

Dump in cleaned mussels and cook until all the shells are open.

Transfer to serving dish and sprinkle with freshly chopped parsley.

*
Cook's Note - While the actual act of cooking mussels is quick and easy, their prep is time consuming. Also, as my father always says when it come to clams, mussels, etc...if it looks at all questionable, don't eat it! The mussels turned out good, but not yet great. I added a little too much wine and think I may have been short on the butter.

*

Kona Steak Dream

*

Kona Coffee Porter Reduction

2 bottles of Kona Coffee Porter (beer) were simmered to reduce.

A touch of sugar and the seeds of 1/2 a vanilla bean were added to sweeten and enhance the flavors.

*

Grilled Seasoned/Coffee Steak

Rub steaks with salt, pepper and a sprinkle of ground coffee.

Grill to desired doneness.

Following the resting period, drizzle with Kona Reduction.

*

Doesn't the plated sauce above resemble a serpent or snake...maybe Champ (Lake Champlain version of Nessie/Loch Ness Monster)?!?!
*

Seasoned Grilled Steak with Kona Coffee Porter Reduction
*

Cook's Note - We had some potatoes leftover, so I whipped up some garlic mashed potatoes to serve with the steak. Honestly, this dish was perfect for us...no changes in the future!
*

A Heavenly End

*

Maple Sauteed Apples

Combined melted butter and maple syrup over moderate heat.

Add thinly sliced apple and cook until softened.

*

Construction Process:

Spread softened French Triple Cream on sliced baguette.

Lay cooked apple slices on top of cheese.
*

Saint André Triple Cream & Cooked Apple on a Soft Baguette
*

Cook's Note - This is AWESOME!!!

*

This was my first time making all of the above and Hubs gave the meal...

a lovely 10 on the scale for Valentine's Day Dinners!!!

*

Overall it was a pretty easy menu to prepare and I will likely do each of the courses above again at some point. Please take what you will for ideas/inspiration from this and get in the kitchen!!