A New Direction

Blog Readers:  Back Porch Spice: The Blog! will be shifting gears in the near future.  Every so often, I will post recipes and stories regarding the good times and great food we have here.

However, most of the writing will now be dedicated to Locally Grown Foods, Locally Owned Farms and Restaurants that produce these foods, and their economic benefits to the Community.  Hopefully, you'll stay tuned.  I promise, it will be worthwhile.

Party Well, Eat Better,
Rob

Happy Thanksgiving

From My Family to Yours.

Happy Thanksgiving!

It's the Little Things

I have to start on a bit of an unusual note.  I have a lot of readers and tons of traffic to this blog but I only have a few followers so I notice when I get new followers.  I would like to take a moment to welcome my latest follower, Quay Po Cooks.  I haven't had time to fully explore her blog yet but she travels, is a great writer, and has some very interesting recipes.  Check her out if you have a chance.

So....................

After launching the Online Store (www.bpspice.com) and three weeks of back problems, the LSU-Bama is tonight and I haven't posted in a while, sooooooo.... I guess it's time to feed the Herds, tinker in the kitchen, and write a little.  Also, a very good friend of ours has just learned that her Father is very, very ill.  As it is our habit to cook for those that are in need of a break, I decided to put a few things together to help out.  No one wants to be saddled with cooking for themselves, let alone, cooking for a family.  In my usual fashion, I went straight for the comfort food.

Pig and Potato Soup
Bacon Pate
Asparagus.

Pig and Potato Soup

This recipe is quite large as I was making it for our friends Father.  It was dinner for us but I needed to make sure it was dinner for a few others as well.

Potato Soup goes so far back for me that its hard to find it's roots in my culinary digest.  My Father made it for us kids, my Step Dad made it for my Mom and I, and it has always been a staple of Northern Folks since time immemorial.  The best thing about Potato Soup is that it is simple, to be sure, but it offers the serious chef and the most basic cook the chance to sign their work.  Potato Soup is a blank canvas that allows for the addition of simple, complex, tasty, and odd combinations that express a persons culinary desires as well as being so simple as to be nearly impossible to screw up.  This is simply my version of it.  As always, my version does NOT define the recipe.  Take, add, alter, and arrange this to be yours and yours alone.

Pig and Potato Soup

1 large Shallot, very finely diced
5 cloves Garlic, chopped fine or pressed
6 tbsp bacon drippings or butter
1/2 cup (give or take) Potato Flour
1/2 gallon Whole Milk
1/2 Vegetable Stock
4-6 cups diced Potatoes
1 lb ground Breakfast Sausage
1 1/2 lbs. diced Ham
Green Onions and Bacon crumbles for garnish
Salt and Pepper to taste

Quite the list, right?  Let's get to work.  In a large, heavy bottom pot sweat the shallot and garlic until translucent.  At the last minute, turn the heat up and caramelize the edges just slightly.  Add potato flour and whisk to combine.  If it's a little thick, add just a touch more fat (see the "Roux" post).to loosen it up.  Let this cook for just a minute and slowly add the milk to thicken, whisking as you go.  As always with these things, you may need a little more flour or you may need a little more liquid to get it to your desired level of thickness.  The texture of expanded potato flour does, admittedly, look a little grainy compared to the same product with wheat flour.  To defeat this, I like to puree the soup (before adding the meat, of course) with a stick blender.  It also eliminates the texture of the shallots and garlic, leaving behind a thick, smooth soup base.

While the saute was going on was the perfect time to brown the sausage and crumble it up fine.  When done, drain off most of the grease leaving about 3 tbsp behind to brown the cubed ham.  Make sure all sides are browned.  Add sausage and ham to the pot.  The sugars from the ham will have caramelized on the bottom of the frying pan.  Deglaze this with the vegetable stock, scrape all the tasty bits up, let reduce by half, and add to the soup.  This step isn't critical but I can promise that it takes a creamy, milk based soup and launches the flavor.  You don't have to do this step, but you definitely WANT to.

When it comes to adding the potatoes, I take a bit of a different path than most.  I like to fry the diced potatoes like french fries.  This accomplishes a couple of things:  1) The potatoes are cooked when they go into the pot so there is no waiting. 2)  I've always had trouble with the potatoes sticking to the bottom and this defeats that.  Fry the potatoes and drain on paper towel and when lightly cooled, add them to the pot.  The fried potatoes will float on top for a bit but after about 15 minutes of simmering, they will begin to settle in.

Finish by sprinkling crispy bacon crumbles and fresh chopped green onion on top.

Bacon Pate

In getting ready for any good football game, one must make sure to have quality snacks.  Just so happens that I am a Cheese and Crackers kinda guy and I had a small rasher of bacon left over.  Time to get creative.....

10 strips crispy fried Bacon (get the good stuff for this)
1/2 Shallot, finely diced
1 clove Garlic, finely diced
6 tbsp Bacon drippings
1/4 cup Heavy Cream
1 pack quality Cream Cheese, soften to room temperature
1/4 cup crushed Pineapple, well drained on paper towel to remove all extra moisture
1/4 cup finely chopped Green Onions (green ends only)
Salt and a heavy pinch of course ground Black Pepper to taste

Saute the shallots and garlic until translucent in bacon drippings.  Add bacon, shallots and garlic (including the bacon fat), and cream to a food processor.  Pulse a few times to break up the large bits then turn on high and puree.  Add the cream cheese and continue to puree until there are no detectable chunks left.  Remove from food processor and add green onions and pineapple and mix in well.

This mixture is going to be quite loose and will need to spend some time in the fridge.  You can put it in a form or, do as I do, place the mixture on a sheet of cling wrap, make a ball, and place it in the fridge.  After a couple hours, the flavors will have come together and the ball will have solidified to a spreadable consistency.  The bacon fat may seem a bit over the top but it lends to the stiffness when cold.

Asparagus

The friend I spoke of earlier asked her Father "What do you want to eat that you never get?"  Given that we live in the South, we were both surprised to learn Asparagus was the answer.  There really isn't much to making good Asparagus as long as things are done in a particular order.

1 bunch Asparagus
3 Tbsp Quality Olive Oil
1 clove Garlic, thinly sliced
Heavy pinch course ground Black Pepper
Heavy pinch course Sea Salt

Saute the garlic for just a few minutes to flavor the oil, then remove.  Turn heat up to medium high, add pepper, and toss asparagus in the oil.  Let sit for a minute or two so that some scorch marks develop, then cover with a lid and let steam, tossing occasionally.  When the asparagus has softened just a bit, remove from the pan, plate, and sprinkle with course sea salt to finish.

Ok, sounds really simple, right?  There are a couple of reasons I posted this in all of its simplistic splendor.  One reason is that I have told people how to do this and everyone comes back to me claiming they just can't get it right.  The trick is to add the salt as the absolute last step as it does soften the asparagus.  To me, it should be somewhat soft yet remain crisp and somewhat crunchy.  Mushy asparagus has all the personality of an under cooked french fry.  The salt also lends to the crunchy texture.  If I can, I like to finish it with a course Himalayan Pink salt or even Black Hawaiian sea salt.

LSU won last night.  I'm told this because after a day of cleaning, cooking, and more than one bottle of wine, I was off to bed.  The funny thing is that I did a great deal of cooking for our friend and her Father but her husband is a Die-Hard Bama Fan.  It was good to see her, tell some stories, and laugh a bit...because her husband probably won't allow her to come back to our house until the pain wears off.  Oh well, that just gives me time to come up with new stuff and get my wine act together for when they do return.  Oh, and I'm told the soup was a hit with her Father...and the nurses...and our friend since she snuck some out of the bowl before delivering it.

Party Well, Eat Better
Rob

Roux

I've had it in my head for years that I'm going to write a cookbook.  Over the years, I have collected, written, and/or commented on recipes for people and it never seems to fail that I come back to a few solid points and a few base ingredients.  For this reason I always intended, and will still, make one of the first chapters "Roux: The Base of Good Things to Come" just because it is so true.

For those of us that each rich, unhealthy foods and for those that grew up in the Deep South, gravies are a part of life and any good gravy will start as a Roux.  There are many ways to make a gravy or sauce but fat, flour, and some form of liquid to "Fluff" it out will never fail you as long as you do it right.  For today, I want to feature a few favorites that could not happen without the God Given Gift from Heaven:  Roux.

Today's sampling are as follows:

Simple Gravy
Tomato Bisque
Alfredo

Simple Gravy

The rules for a basic roux gravy are very simple:  1 tbsp fat, 1 tbsp flour, 1 cup of liquid.  Melt fat, add flour and whisk to break up lumps, cook flour for just a minute or two and, if desired, brown flour to color needed, and liquid and quickly whisk and bring to a boil.  Salt and pepper to taste.  This will be called the "Cup Method" from here on out.  If the recipe requires 2 cups, it is the "2 Cup Method".  Ok?  Good.

Now, there are a few things to keep in mind when applying this methodology.

• The fat is a base requirement and if you use a little more, it doesn't effect much other then floating to the top when it sits for a few moments.  However, additional flour will mean additional liquid.  Too much liquid means additional flour is needed, etc.
• The flour has to be cooked for at least a short time.  If flour is added directly to a sauce or gravy, it will have a certain "Raw" flavor to it.  Taste a pinch of flour right out of the bag and you will see what I mean.  Keep in mind that browning the flour to varying degrees of brown will lessen the thickening power, which somewhat throws the above rules out the window.  
• If you're going to make roux, you may as well make a stash of it.  I always make more than I need and after the excess has cooled, I have a little jar in the fridge where I keep it.  This will keep for a very longtime in the fridge and it can always be added back to the pan to be darkened to suit your needs
• If you live in the South, you might even be able to find Roux base in a quart jar on the Grocery Shelf.
• As with any recipe, there is nothing definitive.  The will always be some need for adjustment.  A little extra liquid, maybe a bit more base, etc.  I heard a great quote recently:  To follow a recipe exactly is a guaranteed failure.  

This recipe is truly the base of very good things and, once you have it down, it's very easy to see why this is a staple is so many cultures and their foods.  Very simple things, such as:

• Use a 4 cup formula, use bacon grease as the fat, and use milk as the liquid.  Salt, Pepper, a pinch of Cayenne, and 1 lb. browned sausage and you have Sausage Gravy.
• Use a 4 cup formula, use butter as the fat, and use 3 cups milk and 1 cup vegetable broth and use as a Chowder Base
• Use a 4 cup method, use butter as the fat, and use 3 cups milk and 1 cup cream and you have a base for "Cream of Whatever" soup.

I realize this may be horribly simplistic to an experienced cook.  For me, learning about roux was something I wish I had learned early on as the applications are nearly endless.  Gumbo, Chowder, Holiday Gravies, etc. all would not exist in the absence of roux.  Last nights quick cheater dinner is a great example.......

Tomato Bisque

By the time we got home Saturday night, it had already been a full weekend.  Tired and not wanting to spend too much time over the stove I did a quick Tomato Bisque.

3 Cup Method using Butter, 2 cups Milk and 1 cup Heavy Cream

1 16 oz can Del Monte Garlic and Onion Pasta Sauce

Salt & Pepper to taste

Make the roux and boil to thicken, add the tomato sauce, bring to a simmer, salt and pepper to taste, and in the case of what I made last night, fry about 1/3 to 1/2 pack quality bacon and whiz into the bisque with a stick blender.  You might want to save some for garnish as well.  Chopped green onions adds a great fresh taste and adds texture as well.

So, you see where this is going.  The French, for as much of a pain in the ass as they have been over history, invented modern cooking and use roux as the base for 3 of the 5 "Mother Sauces", which makes it quite important in the annals of Cooking History.  The Italians figured this out as well and, in typical Italian fashion, took very simple ingredients and created one of the best known sauces in the World.

Alfredo

Often regarded as "Heart Attack on a Plate", Alfredo is the quintessential Italian sauce that stands alone with its base ingredients or can be modified with simple additions to take it to another level.

One Cup Method using butter and Heavy Cream

1 cup shredded Parmesan Cheese

Dash of Lemon Juice

Make roux and bring to a simmer.  Add lemon juice and add Parm sheds until the the desired consistency is reached.  You might have to make some adjustments with cream, cheese, etc.  The reason this recipe is so short is because it is just that simple.  Seeming complex, the real difference in Alfredo sauces is ingredients...Pure and Simple.  The best organic, farm fresh creams and butters should be used if possible.  If you follow the food scene you'll here this a lot: "Taking good ingredients and not screwing them up".  That's all your trying to accomplish.  Now, if you're not he Alfredo Purist, you might try adding the following:

• Saute some sweet onions and garlic until just slightly browned and whizzing this is with a stick blender (I usually do this in my Alfredo).
• Drop in 2-3 Portabella Mushrooms and let them simmer in the sauce for a while to extract the mushroom flavors.  Leave them in for appearance.
• If making Alfredo for seafood, gently fold in Lump Backfin Crab Meat for incredible flavor and texture.

As I sit here on a windy, Fall, Sunday afternoon, happily typing away, I try to think of how I want to close this out and I realize that there really isn't a need.  So many good things start with a little flour and butter in the bottom of a sauce pan and end up becoming someones signature.  Gina and the kids are constantly after me to make Chicken and Rice...it starts with Roux.  A stand out that is always on my catering menus is Smoked Chicken Chowder...it starts with a Roux.  So on and so forth.  Get creative and figure out a sauce that has a roux base and make it your "John Hancock".

Now, as always, I had a few glasses of wine and a shot or two while I was cooking last night which always makes for a slightly lazy Sunday.  Since I have already done something productive today and given that I have wings to do later (I already did a Blog Post on those...check it out), I think I will finish my tea and get into the leftover Tomato Bisque, which will surely be better since it is the day after.

Party Well, Eat Better

Rob

Things That You Go "Mmmm"

You know you've done it.  I know I've done it a thousand times.  You walk into the kitchen, trying to find something to do or thinking you want to make something but you just don't know what.  For me, its usually the day after a huge Cook-a-Thon and there are enough leftovers that I really don't need to cook anything more to eat.  What usually happens at this point is for me to start looking over the inventory of what I used the night before and taking the time and the ambition (depending on what else I had the night before) to restock my arsenal of homemade extras...which brings me to my next point.

Whenever I cook something simple, such as chicken breast, I tend to use Olive Oil.  However, knowing that I rarely do anything without touching it up a bit, I like to use a nice Garlic Olive Oil.  Buy it?  Oh, no, no, no.  What follows is a short list of things I like to keep on hand to punch things up a bit, how to make them, and a few uses are sure to get peoples attention.

Garlic Olive Oil
Roasted Garlic Butter
Clarified Butter

Garlic Olive Oil
As simple as it is and as simple as it sounds, Garlic Olive Oil definitely lifts an average dish up a bit.

1 1/2 cups Extra Virgin Olive Oil (good quality)
Cleaned cloves of 1-2 heads of Garlic (depending on your level of Garlic Tolerance)
Heavy bottom sauce pan

Very simply, place the heads in the sauce pan with oil, place over low heat, cover the pan and watch.  This is one thing you cannot walk away from.  We all know how easily garlic burns and what it tastes like when it does.  Although this process takes about 20 minutes or longer the condition of the garlic needs to be watched.  The garlic can be cooked to the point where it gets crispy without ruining the flavor, however, I'll be using the leftover garlic for other things so my goal is to extract the flavor while having a stash of nice, mushy roasted garlic cloves for other things.

Cooking with the Garlic Oil is the obvious use but wherever you might use oil, use this to really get attention.  A vinegrette for salads, bruschetta dipping oil, you name it.  Or.....

Basic Aioli
Aioli is really just a fancy term for Garlic Infused Mayo.  Thats all.
2 Whole Eggs
2/3 cup Garlic Olive Oil
1 tsp Dijon Mustard
1 tsp Fresh Lemon Juice
1 tsp White Wine Vinegar
Pinch of Fresh Ground Pepper
Salt to taste

Place eggs, mustard, lemon juice, vinegar, and pepper in a food processor and pulse until blended.  Turn processor on full and SLOWLY drizzle in the Garlic Olive Oil.  You're looking for an emulsion, which means if you add the oil too fast, the emulsion will "break" (the oil will separate for the water based ingredients).
Salt to taste and thats it.  Wherever you use Mayo, use this instead.  If you want a really interesting Aioli, look up the Komodo Sauce recipe from an earlier post.

Ok, thats done.  You've now created one Hell of an Aioli...and now you're staring at a dish full of mushy garlic cloves.  Doesn't take much of an imagination to figure out what to do next.

Garlic Butter
1 stick (1/2 cup) Quality Organic Butter, room temperature.
2-10 cloves Roasted Garlic (depending on your tastes.  I go for about 6)
Optional Additions:
1/2 tsp. Oregano
1/2 tsp Thyme
1/2 tsp Fresh Cracked Pepper

Simply, put it all in a bowl and combine with a fork making sure to mash the garlic in thoroughly.  Leave in the fridge at least a few hours for the flavors to come together.  You may have noticed the calling for Organic Butter.  You can use whatever you like but you will certainly notice the difference in the butter flavor.  It took me by surprise and now, I'm hooked.

There are so many uses for this butter.  Start with using it in the pan for cooking, garlic bread, and one of my favorites......

Garlic Herb Grilled Potatoes
Although I rarely recommend a microwave, in this case, its a very useful tool.

2-4 Russet Potatoes
1/4 cup Garlic Butter (with additional herbs), melted

Poke some holes in the potatoes with a fork, place them in a gallon zip-top bag and microwave for about 5 minutes.  If they're not completely cooked, thats fine.  Cut potatoes into quarters and pour melter garlic butter in the same zip-top bag (if it survived the microwave.  If not, just get a new one).  Leaving a little air in the bag, toss potatoes in butter until completely coated and let sit for about 30 minutes to an hour.  I realize this sounds like a lot of butter but keep in mind that as the potatoes cool, a good deal of the butter be soaked up...and there really is no such thing as "Too Much Butter".

Place potatoes on a hot grill, turning until all sides have grill marks and are light, golden brown.  Move to a cooler part of the grill leave them until they are cooked through.  About 15-20 minutes.

Clarified Butter

Why in the Name of God would I think I could get away with posting how to clarify butter?  Its less about how to clarify the butter and more about what you can do with it.  Depending on where you use oils for cooking, you can easily replace them with Clarified Butter.  The trick about cooking with butter is trying not to scorch it and its the milk solids in the butter that scorch...so, eliminate the solids.  Simply cook the butter over low heat until the water evaporates (this is the foaming that will occur) and the solids turn to a golden brown.  When done, strain out the toasted solids and let cool.  Much like the Garlic Oil from above, this is a process that you cannot walk away from.  Although the process takes a while, it can burn quickly if not monitored.

Pan Roasted Game Hen/Quail

This recipe is less about what is being cooked and more about how it's being cooked.  Pan Roasting is a technique that requires diligence, attention to detail, and the commitment to stand over a hot stove until the process is complete.  This is where Chefs are separated from Cooks.

1 small Game Hen or Quail
1 1/2 cups clarified butter
1 tbsp salted butter (non-clarified)
1 tsp Herbs D' Provence
Salt and Pepper

Rub the bird, inside and out, with salted butter.  Lightly salt and pepper the outside and dust the inside with Herbs D'Provence and pepper. Truss the bird with butchers twine so that the wings and legs are securely bound.

Melt the clarified butter in a large skillet with high sides over medium high heat.  Lightly brown the bird on all sides until the skin has developed a golden color.  Move the bird, breast side up, to the edge of the skillet and tilt so the butter forms a pool under the bird.  With a large metal spoon, begin to bath the bird with butter over a medium heat.  Every so often, turn the bird so that the inside can be basted as well.  After about 15-20 minutes, depending in the size of the bird, insert a meat thermometer in between the thigh and breast.  You're looking for an internal temp of 170 degrees.  It will finish cooking to 175 degrees on the plates.

Again, if you are committed to this process, try a few other foods before you decide to fill your kitchen with guests to show them the latest trick you're learned, and be vigilant.  If I can do this, I know anyone can.

Something so Utterly, Stupidly, I Don't Care if I Die of a Heart Attack Right Now, Over the Top, Rich.......

Ok, if you want a peek into the very depths of my soul, this is it.  Now is your chance to see what drives me and it is simply the pursuit of the most incredible food I can get my hands on.  As always, this cannot be accomplished without some work and attention to detail, and in this case, it is a process.

Smoked Clarified Butter

I would highly suggest making a large portion of this for two reasons.  This is a process that takes a bit of time and this stuff has a million uses and is just over the top good.

1 pound Clarified Butter
10" cast iron skillet
10-15 natural charcoal briquettes
4 cups soaked Apple or Cherry wood chips

Let the clarified butter cool to room temperature so that it is stiff but still can be worked.  Place on a long strip of plastic wrap and form a round (almost like a sausage) about 2 inches thick and about 6-7 inches long.  Place in the freezer over night or until rock solid.

On one end of the grill the grill, build a small coal bed with the charcoal and burn until all the black is gone from the briquettes.  Cut off one end of the butter brick so that it stands up in the skillet, and place as far away from the coals as possible, add wood chips and quickly close the lid.  As the butter smokes and melts, more surface area is created to collect more smoke, which is why you want to place it as far away from the heat as possible and have it take as long as possible.  If you like, you can refreeze and repeat the process to get more flavor.

At this point, you're asking yourself (and me) "What in the name of all that is Holy am I going to do with Smoked Clarified Butter"?  Well, this is no more or less than a Shout Out to my Michigan Contingent.

Butter Poached Walleye

2 cups Smoked Clarified Butter
1-2 small Walleye or Perch Fillets
Cracked Pepper

In a small sauce pan, bring the butter to a temp of around 180 degrees (you're poaching, not deep frying).  Poach fish until done and flaky (about 10 minutes), finish with cracked pepper.  It's just that simple.

I know this was a long post and hopefully it made for some entertaining reading but I also hope that this lends some inspiration.  I really don't do anything simple and I MUST do everything needed to result in taste, not saving time.  The good news is, taking this time out before hand and keeping a stock of things that have "Lagniappe" (A Little Extra) makes the end result of everything just a little better.

Party Well, Eat Better,
Rob

Beef Bomb of the Best Kind

Pit Beef (right) and Pit Turkey (Left)

Dedicated to Paul the Vegetarian who is currently struggling with his love of Dead Animal Parts.

I got bored and had people to feed.

I have done so many steaks, chicken parts, pork chops and so on that I had to do something different...anything different.  I usually have a few things in the back of my mind and wait for an occasion of some sort to try one out.  In this case, Good, Old Fashioned Maryland Pit Beef  really stood out and it is as different as one can get.  I spent some time in Baltimore a few years back and remember the food almost as much as I remember the people.  That was a tumultuous time and I'm not going to say everything went right but I met some outstanding people and ate like a king the whole time I was there.  Hell, even the Chinese food was a little better there than most.

Of the many times that there was a party, and that was most of the time, there was one that stood out and really grabbed my attention.  Every region of the Country has Fraternal Lodges of some form and those always have dinners as fundraisers.  In Michigan, I remember a lot of pork loin with gravy and the once a year Lions Club BBQ in Linden.  However, Baltimore being the town that it is, the Elks Lodge had the Bull and Oyster Roast.  For the cost of a $50 ticket, you get as many oysters as you can eat done a dozen ways, free keg beer all night, free sodas and juices for mixers (for hard liquor it was BYOB).....and all the Pit Beef you could eat.  The last time I went to one, my long time Partner in Crime Paul came to MD and we drank and fished and had a freakin' blast.  Not only did we drink until the music ran together, laughed until we literally hurt, but we ate until we couldn't drink anymore...and that took aaaaallllllllllllll night!

Pardon my coarse approach, but Pit Beef is just Bad Ass Beef Pleasure on a bun.  The funny part is the simplicity of it while being nearly impossible to perfect, all at the same time.  It is a beef roast that is rubbed with spices, grilled to a medium rare then sliced paper thin and served on a Kaiser Roll with Tiger Sauce.

Pit Beef

Fair Warning:  To get this right it's going to take at least two days.  You can short the process a bit if you want but it will take away from the end result.

4-6 lb. Top Round Roast
2 tbsp Granulated Garlic
2 tbsp Granulated Onion
1 tbsp ground Oregano
3 tbsp Smoked Paprika
1 tbsp fine Sea Salt
1 tbsp fresh ground Pepper

Blend all dry ingredients in a one gallon zip top bag for a rub.  Place roast in the bag and coat thoroughly.  Please in roast in another zip top bag and let sit in the fridge for an hour or so.  Take the roast out and repeatedly jab it with a fork to drive some of the spices into the meat.  These hols will sear closed when it hits the grill.  Coat again with the rub, place back in the bag, and let stand in the fridge for at least a day, two if possible.

Take roast out of the fridge at least 3-4 hours before your ready for the grill and let stand at room temperature.  This is important as you don't want the core of the roast to be too cool.  On the grill, over a medium bed of coals, begin to sear the roast on all sides, constantly turning and rotating to make sure it is cooked evenly on all sides. Move the roast just off the coals and continue to rotate until you reach on internal temp of about 120 degrees.  You can go a little longer for a more well done but this is best at a medium rare. Take of the grill, wrap in heavy foil, and let stand for at least 15 minutes.

For Pit Turkey, add 2 tbsp Organic Cane Juice Sugar to the rub, let rubbed turkey breast stand in the fridge for no more than one day, and grill until an internal temp of 170 degrees is reached.  Wrap in foil as with the beef roast, let stand 15 minutes, and proceed to the instructions below.

If you are lucky enough to know someone with a meat slicer (and I am), slice paper thin, if not, use the sharpest knife and slice as thin as possible.  Save the juice that runs off for finishing.  Stack the Beef high on a warm, toasted Kaiser Roll, drip about 1 tsp juices over it, and finally, top with Tiger Sauce.  If done properly, you'll end up with juicy, thinly sliced beef that has a well done exterior for those people that insist on killing their beef, some that is slightly less done for others, and the medium rare center which is for those that can seriously appreciate what good beef can be. With the above explanation on the table, our conversation now brings us to......

Tiger Sauce

On the morning of the Big Grill, make your Tiger Sauce. Its best to let this sit for a few hours, at least, to combine the flavors.

1 cup Quality Mayo
1/2 cup course Horseradish
1 tsp fresh ground Pepper
1 tbsp fresh Lemon Juice

Whisk to combine and top your Pit Beef Sandwich with a generous portion.

I can't imagine having as much of an interest in cooking as I do without the travels I've had.  There were great times, hard times, dangerous times, and times that I would rather not recount as to protect those that are still going on with their lives but no matter where, when, or what was going on around me, there was the food.  Fresh pizza in Naples, Italy, Falafel fresh out of the fryer in Alexadria, Egypt...and Pit beef in Baltimore.  I realize the other locations are difficult to get to but for anyone who is going to create a Food Bucket List for the U.S.A., you can populate the list with whatever you want, but if you seriously eat like I do, your list MUST have....

Street Food in New York City
Cajun/Creole creations of New Orleans
Koegel Hot Dogs from Flint, Michigan
and a trip to Rt. 40 in White Marsh, MD to go to Chap's or farther down Pulaski Hwy for one of the many places that serves Baltimore Pit Beef.

Party Well, Eat Better
Rob

Shrimp Revisted

One Helluva Shrimp Boil

Loyal followers of this Blog will realize that this is a repost, of sorts.  We did a huge shrimp boil yesterday and a lot of the people that were there wanted the recipe for this or that. I order to keep things short and to increase Blog traffic, I promised I would write about it today.  Then I drank just a little too much and realized this morning that I had to write under duress of feeling a little "Thick" but had to write nonetheless.  Well, I saw this post I had done about shrimp and thought "Wow, I can just get away with adding one or two recipes and I'm off the hook!"  Not so much.  Turns out, only one of the recipes below was on the table yesterday, so I'm back to on the hook to write.  As promised, my recipes from yesterday will be below but I thought I would repost this and add a few pictures from yesterday as well.  Don't forget to read below for some new closing comments as well.

Oh, and with what I'm adding today, this is less of a Blog Post and more of a novel.  Get a cup of coffee or a cocktail and kick back.  This is a long one.

From the TV show "Night Court"
Bull:  What's an Oxymoron?
Judge Harry:  It's two words that contradict each other in a description.  Like "Jumbo Shrimp".

Hell Yeah......Shrimp!  Why am I so excited about writing about shrimp?  Simple, shrimp is best enjoyed with booze.  Beer, Mohito's, Wine....there just isn't anything like shrimp and booze.  However, before the booze, lets cook some shrimp.

A Message about Shrimp

Look, I realize times are tight.  I'm just a broke Saw Salesman that cooks and blends spices on the side, so I know how tight times are.  But when it comes to the things you eat, sometimes its worth a few extra dollars to make sure you get quality.  That is why I ask, implore, and down-right beg you to buy American, Wild Caught Seafood.  If you want to get specific, I prefer the shrimp from the Gulf Coast, but as long you're buying from American, Wild Caught Suppliers, you can rarely go wrong.  If you doubt me, and some do, please look closely to the labels and/or placards of what you buy.  Most States have laws (and I think the Fed does as well) that insist on country of origin and the possibility of sulfides or whether it was farm raised and once you realize what people in other Countries feed and use to preserve their shrimp for travel, you're a lot better off buying something that ate naturally and only went a few miles to get to your table.

One way or another, buying American, Wild Caught, and Sustainable seafood might be a little more expensive but the end result is employed Americans, higher quality product, and a finished dish that cannot be beat.

On to the Food!

Shrimp are one of those foods that you kind of take for granted.  We enjoy it, we look for the shrimp cocktail on the menu and at parties, but rarely do we seek out to make it grand.  One of the things I've learned about NOLA and the Gulf Coast is that shrimp can be an ingredient that acts almost like a seasoning or it can be up front, in your face, and the star attraction.  What I would like to feature would be a little of both.

Grilled Shrimp and Andouille Sausage
Shrimp and Mirlinton (Cheyote Squash)
BBQ Shrimp (Gina's Recipe)
BBQ Shrimp (Another Recipe)
Fried Shrimp
Roumalade Sauce

Grilled shrimp and Andouille Sausage

This is one of the easiest recipes I've ever done.  Simplicity is it's key, the short ingredient list makes it a breeze, and the smokey sausage and shrimp flavors come together to make a smash of an appetizer or a meal, if you put enough of them together.

24 Large Shrimp, cleaned
12 medallions Andouille Sausage cut 3/8" thick
1/2-3/4 cup Apple Jelly
1 tbsp Louisiana Hot Sauce
8 bamboo skewers soaked in cold water (to prevent scorching)
Salt and Cracked pepper to taste

Brown sausage until done in a touch a vegetable oil.  Assemble 6 shrimp and 3 sausage medallions on skewers so that the shrimp rings the sausage (shrimp, sausage, shrimp, and repeat).  Salt and pepper the skewers and set aside.  In a microwave safe bowl, heat the apple jelly and hot sauce until liquefied and stir in just a pinch of cracked black pepper.

Baste both sides of the skewers and place on a raging hot grill.  At this point you can use as much of the apple jelly baste as you like...and I like alot...with alot of hot sauce.  Grill until the shrimp is done AND DON'T OVER COOK IT!!!!  Over cooked shrimp has the texture and personality of a pink pencil eraser.  When the shrimp turns white on both sides, count to ten, and it's done.

I really haven't been in the mood to recommend wines or cocktails lately but I surely am now.  This works really well with a quality Pinot Grigio or similar dry white.

Shrimp and Mirlinton (Melonton to the Locals)

This one is even easier and is the recipe where the shrimp is a player but not really up front.  Gina and I started dating in 2005 and I ended up going to NOLA with her for Christmas.  I have to mention that it was 5 months after Katrina and it was one of the worst things I've ever seen...until I met the people.  We went to her sister-in-laws house for the family bash and her mother had made this her contribution to the pot luck table.  I looked at it, asked what it was and Gina said, very casually "Shrimp and Mirlinton" and walked away.  I took just a spoonful and sat down.  I worked my way around the plate and got around to it eventually.  One bite and I ran back to get as much as I could without looking like a damn fool.

1 pound medium shrimp, peeled, deveined, and roughly chopped
3 Mirlintons (Cheyote Squash)
1 small can plain artichoke hearts, medium chopped
1 old, dried out baguette crumbed in the food processor
1 egg
1 cup rich seafood stock
1 cup rich rich chicken stock
1/2 cup grated Parmesan plus 2 tbsp to top
1 tbsp oregano
1 tsp thyme
3-4 tbsp Extra Virgin olive oil
Salt and pepper to taste

Start by peeling, pitting, and cutting the mirlintons into 1/2" cubes. Parboil until just barely fork tender as they will finish cooking in the oven.  Blanche the shrimp for about 30 seconds in boiling water and place in a large mixing bowl with the artichokes, mirlintons, and all dry ingredients then blend well with the egg.  Add all of the seafood stock and use the remaining chicken stock to bring to a wet stuffing consistency.  Sprinkle a little parm on the top and drizzle the olive on top of that.  Bake at 375 for about an hour or until the tops browns and the dish is firm.

I realize the mirlinton is a new ingredient for alot of you and it was to me as well.  Its looks like a pear, has a pit like a mango, and the bottom looks like a Plumbers Crack.  When parboiled, it taste like a cross between squash and melon with a slightly sweet taste.  If you like, adding a pinch of sugar to the recipe brings out the mirlinton flavor just a bit more.  Pick a red or white wine for this just so long as it is lighter in flavor.

BBQ Shrimp (Gina's Recipe)

The funny thing about BBQ Shrimp is that it really isn't BBQ and it seems that the only similarity to BBQ is that everyone has their own version of it and everyone is right.  There are cream based varieties, BBQ based varieties, but what seems to come closest to a traditional NOLA BBQ shrimp comes from the influx of certain ingredients around the turn of the 20th Century.  Germans were brewing, Italians were importing and pressing olives...there were a ton of cultural influences that came together to create a simple, fast, and incredible meal.  Please note that some of the quantities are approximate.  It is very much a dish where you decide how much of this you want and how much of that you need.

Preheat oven to 375F
2 pounds large, head on shrimp. rinsed
1 stick Organic Butter
1 bottle amber to dark beer (a Bock, IPA, or Porter work really well)
1/2 cup olive oil
1/2 cup Louisiana Hot Sauce (more or less depending on taste)
1/2 cup Worcestershire Sauce
Juice of 1 lemon
8 cloves garlic finely diced
2 bay leaves
1 teaspoon Oregano
1/2 teaspoon thyme
Salt an Fresh Cracked Black Pepper to taste
1 crusty Baguette for sopping
1-2 cases Beer
Friends

This could not be any easier.  arrange the shrimp in a 13" X 9" casserole dish.  place remaining ingredients in a 2 quart sauce pan and slowly bring to a simmer to let flavors combine.  Let the sauce cool for a bit so that it doesn't immediately cook the shrimp, pour over the shrimp, and place in the oven.  Cook in the oven for about 30-40 minutes, tossing shrimp occasionally.  The cooking time will vary depending on the size of the shrimp but, as mentioned before, do not over cook them.

At this point, peel and eat until you can't walk.  It's important to not be able to walk away from the table as there will be extra shrimp and they will need to be eaten.  This is why Friends are in the ingredients list.  If you like, you can dip the fat out of the shrimp heads with your little finger or keep them to boil stock from later.  What I like to do when I can is boil the heads and bodies for stock and freeze it for later.

A Note About Shrimp and Alcohol

Shrimp are one of those amazing foods that has the ability to pick up flavors that are cooked with them as well as being able to maintain their own flavor.  Many shrimp recipes will have you prepare a saute, sauce, whatever and then toss the shrimp to cook as a final step.  It's truly rare to find a recipe that requires marinating the shrimp first because they are just so good at picking up flavor.  This makes sauces or saute's with butter, wine, beer, garlic, etc. great for shrimp.

Shrimp are also one of those things that takes just a few minutes to prepare, it's hardly ever complicated, and lends itself to helping the host of any dinner or party partake of the same cocktails that everyone else is.  By the time dinner is done, there is no reason why you can't have a phenomenal meal and be in the same "Mood" as you guests.  In short, Shrimp is great party food for the guests as well as the host.

BBQ Shrimp (Another Recipe)

This is a cream based recipe that is a tad more complicated but is still relatively easy in its construction but it pays off for being seriously rich, flavorful, and an absolute knock out.  However, as explained before, it's still not BBQ.

3-4 pounds Gulf Shrimp, peeled but leave the tail on, save peels and heads
1 tbsp Cajun Seasoning (any good store brand will do)
2 cloves Garlic, finely chopped
1 small Shallot, finely chopped
2 tbsp Butter
1/4 cup Dry White Wine
1 tbsp Worcestershire Sauce
2 cups Water
2 slices Lemon, peel on and seeded
2 cups Heavy Cream
Sea Salt and Pepper to taste

Toss shrimp in Cajun seasoning and set aside.  In a large skillet, saute garlic and shallots in butter until edges just start to turn brown and remove from pan (to be added back in later) Add wine, Worcestershire sauce, water, lemon, and shrimp peels and heads and simmer over high heat for about 20 minutes to make a stock.  Strain and reduce over high heat until the stock is very thick, like a syrup.  Add garlic and shallots back, add heavy cream and bring to a simmer.  Toss shrimp in sauce and cook just until shrimp are done.  Serve with baguette or another good crusty bread.

Fried Shrimp

Not being one to deep fry a lot of stuff, I had the worst time trying to get this right.  I tried flour and corn meal of varying ratios, different types of flour, beating my head against the wall (which I was sure would help), and everything I could think of to get that New Orleans deep fried texture before I discovered the mystical powers of Corn Starch.  I guess I could have read a bit about it but, ya know.  Turns out that corn starch does the same as flour in that it draws some moisture from the breading process as well as from whatever you're cooking but corn starch doesn't turn to stone when it deep fries, leaving a lighter, crispier breading.  I also fry chicken with this recipe and it's freakin' fantastic.

5 lbs Gulf Shrimp
2 cups Whole Milk
2 cups All Purpose Flour
1 cup Corn Starch
4 tbsp Cajun Seasoning
2 tbsp Granulated Garlic
1 tbsp Cayenne Pepper

Heat oil to 325 degrees.  Butterfly and de-vein shrimp and place in milk to soak.  Blend all dry ingredients in a one gallon zip top bag and blend well.  Add as much shrimp as your fryer can handle to the bag, shake to coat, and let sit for 1-2 minutes.  Add shrimp to hot oil and cook until golden brown.

It's not horribly complicated to deep fry.  The main point was to include the corn starch that was the game changer in the texture department.

Roumalade Sauce

This was the recipe from the boil that everyone really wanted and, of course, it comes with a story.  Every time we go to The French Quarter, I usaully turn into a pain in hte ass because I have to go to Pierre Maspero's because they have decent food...and a Roumalade Sauce that I would kill for.  That, and it is the building where Andrew Jackson met with Pierre Maspero to discuss the defense of New Orleans during The War of 1812.  However, no that I have come up with this recipe, I don't really need ot go back because this one is just a tad better.  To me at least.

Also, it should be noted that there are as many recipes for Roumalade as there are for BBQ Shrimp.  Everyone has their own version.

3/4 cup Vegetable Oil
1/4 cup fresh Lemon Juice
1/2 cup chopped Yellow Onion
4 Green Onions, chopped
1/4 cup Parsley, finely chopped
1/4 cup Horseradish Sauce (Horseradish Mayo)
2 tbsp Garlic, finely chopped
3 tbsp Kethcup
3 tbsp Dijon Mustard
3 tbsp Yellow Mustard
1 tsp fresh cracked Black Pepper
1 tsp Generic Hot Sauce
Pinch of Sea Salt

Add everything to a food processor and blend until well combined with a semi-fine texture.  One thing that I noticed was that the ingredients you use may be more or less powerful than others so you may need to adjust quantities of mustard, ketchup, horseradish sauce, or all of the above.  The flavors should all combine and there shouldn't be one that overwhelms another.

Also, it should be noted that there are as many recipes for Roumalade as there are for BBQ Shrimp.

Well, that's another promise kept.  Ladies, I do hope you enjoyed yesterdays offering as much as I enjoyed cooking until my feet ached...and I always do.  I promised the recipes would be up and they are, in spite of the fact that I did way more damage to myself after I got home.  Sometimes, just every so often, I understand that a cocktail on Sunday is the one remedy that is going to help me feel better and, although I'm not really in that bad of shape, I think a short trip to the fridge is in order.  A cold one and some left over shrimp sound like just the ticket.

Party Well, Eat Better
Rob

Breaking That Thang In!!!

After four years of waiting, I finally got my Kitchenaid Mixer and the simple fact of the matter is that I've been waiting this long and now I don't know what the Hell do I do with it first.  Well, I am a Pasta making kind of guy and the kneading part always takes a toll (after some many years of turning wrenches, the hands have taken some abuse) so that's as good a place as any to start.

Chicken Garlic and Parmesan Ravioli
An Interesting Cream Sauce
Family Style Meats an Pasta

I realize the names of the foods above aren't what you would normally see on a menu, but yesterday was about playing in the kitchen, drinking a beer or two while Gina napped on the couch, and having one Hell of a meal later, and this is how it began.  (Please note that I am using a lot of weight measures.  Flour can be fickle and you can fit all kinds of different weights into a cup, depending on how its packed.)

Chicken Garlic and Parmesan Ravioli
Just one of the many things Fresh Pasta can be used for.  If you have never made fresh pasta, you're missing out on a taste and textural dream.  The stuff in the boxes at the store has its place and I still have it in my pantry to use when I'm pressed for time but it's ingredients are for making production pasta, not great tasting pasta.  I will say right up front: Fresh pasta is a pain in the ass....and so freakin' worth it,

Homemade Pasta
250 grams Semolina (Durham) Wheat Flour / about 2-2 1/2 cups plus a little extra held out
50 grams Bread Flour (about 1/2 cup)
An extra cup of each flours, sifted together for dusting
1/4 water
1/4 cup Olive Oil
1 Egg

1/2 tsp Sea Salt

Sift together dry ingredients, whisk together wet ingredients and combine, mixing well.  At this point, I put mine in the Mixer Max with the dough hook, set it to low, and let it do its thing, adding enough Semolina until it began to pull away from the sides of the bowl and let in knead for about 5-10 minutes.  This is also the exact recipe I used with my food processor. In that case, pulse on low and add enough Semolina until it forms a ball.  At this point, however, you have to knead by hand for a few minutes to get the gluten working properly.  Dust with flour, wrap in cling wrap, and let stand in the fridge for about 30 minutes.

 If you have a pasta machine, set it to the widest setting, break off about 1/4 of the pasta ball, coat well with flour mixture and begin running through the machine.  Run it a few times, dust again with flour, fold in half and run it again.  Repeat this several times until it is a smooth and even consistency.  If you don't have a pasta machine, complete the above steps using a rolling pin and finishing with a sheet about 1/16" thick.

Ravioli Filling
1 Large chicken breast
3 cups water
4 Whole garlic cloves
1/2 cup chopped white onion
1/4 cup heavy cream
1/2 cup grated Parmesan
1 teaspoon flour mixture from above
Salt and Pepper to taste

This could not be easier.  In a large saucepan, add chicken, water, garlic, onions, salt and pepper and boil until the chicken is tender and just starting to fall apart.  Cut chicken into large chunks, strain out garlic and onions (keeping the stock) and put in a food processor.  Boil down remaining stock until about 1/4 cup remains, whisk in flour until it thickens, add cream and Parmesan and whisk until well combined.  Start pulsing the food processor while adding just enough of the cream sauce to make a very finely chopped and somewhat thick filling.  It should form a ball when handled but not be creamy or runny.  If the mixture is a little loose, add more grated Parmesan.

Place about 1 tbsp balls of filling on pasta sheets about 1/2" apart, wet the sheet in between filling balls with water or an egg wash to help the cover sheet stick.  Add cover sheet, work out as much air as possible, cut to separate, and crimp edges with a fork.  Ba Da Boom.  Homemade Ravioli.

An Interesting Cream Sauce
There was some leftover sauce from the chicken-whizzing process.  It was rich and heavily flavored, so I decided to expand it a bit and make an Alfredo out of it...of a sense.

2 cloves Garlic, finely chopped
1/4 Onion, finely chopped
2 tbsp Organic Butter
2 tsp. AP flour
1 cup Heavy Cream
1 cup fresh grated Parmesan
Leftover sauce from above
1 tsp fresh lemon juice

Saute garlic and onion in the butter until the edges just turn brown.  Some folks fuss about the taste of burnt garlic but when it's done right its fantastic.  Whisk in flour and let cook for about 30 seconds, turn heat up and add cream until the sauce thickens.  When thick, add Parm until everything is melted and combined, add leftover sauce, and whisk in the lemon juice.  Depending on my mood, I might use a stick blender to eliminate the chinks of onions and garlic but for a more rustic texture and a great appearance, I leave them whole.

Family Style Meats and Pasta

Our story begins with the Birthdays of Myself and Gina, My Lovely Girlfriend.  I was coming back in from a sales trip on my birthday and I don't really make that big a deal out of it, but on her birthday, I like to try to do something.  Times being what they are, we decided against going out and I decided to cook.  Big Surprise, right?

I ask what she would like, she has no idea, so I leave for the store with the goal of doing something a little different and then I saw the thick cut Pork Chops in the rack.  Done.  I also bought some chicken breast but only because it was on sale.  I get home and find out that Gina really wanted steak but hesitated to call me when I was at the store.  I will make a long story quite short:  By the time it was all said and done, I had more food to cook than we were going to eat in 3 days.  As always, when confronted with such a situation, we call some friends of ours to come for cocktails and food.  It usually works out well because I have the food and Tina brings the Chocolate Vodka.

When the Grill Smoke cleared, there was Grilled Steak, Lime Pork Chops (another day for this recipe.  I'm not ready to give it out yet!), and Lemon Pepper Chicken Thighs.  Sliced, served Family Style on a platter with the Raviolis, some Linguine made from the leftover pasta trimmings, and crusty Italian bread, fresh from a toasting on the grill. As a bit of a side note, I don't give a rat's fuzzy butt if people think you can't serve red meat with Alfredo or Cream Sauces.  There isn't a meat group on this Planet that can't use a little Cream Sauce.  Just look at the platter and you tell me...Does anything about that look wrong?

Party Well, Eat Better
Rob

The Tapas Tirade

**Note: This was originally posted on Facebook on the Back Porch Spice Page about two years ago.  It is worthy to note that how I present my opinion of people that think their food is "That Good" when it really isn't remains true.  I get that some people can get away with charging what they want for "Small Food" but they better know that people are watching.  People like you and I that seriously eat...and then talk about it.  As an additional note, the restaurant in question has since closed, changed hands, and the current owners know and serve fantastic Tapas.  Please see the post "Why a Mean Night Out is a Good Thing". **


This is NOT a recipe. it is a full-on gripe session for ANYONE that dares to serve Tapas and advertise it as such. If you own a restaurant and you are reading this, my gile and ire are aimed directly at you...unless you truly understand Tapas and are willing to abide by The Rules of Tapas.

In a recipe posted (Chicken and Ziti Pasta in a Smoked Ghuda Red Pepper Sauce), I mentioned that the recipe came from a restaurant that is now closed. I firmly believe that one of the reasons for its failure was that they sold Tapas at anywhere from $7-$12 a pop. When I saw the menu I immediately uttered various profanities, turned, and walked away. There was a Taste of Carrollton, GA event at which I was able to get the idea for the recipe mentioned, but for what he was charging for Tapas, I never spent a cent in the joint. Don't get me wrong: I am more than willing to drop a large bill on a dinner or dish that I know is worth it but when you tell me that I am going to get something the size of a tea saucer with only a small samples on it for $10, that stuff better be trimmed in Gold Leaf and served by the ghost of Julia Child.

Tapas was and is small snacks that are ordered in various quantities. They are designed to be samplings and snacks enjoyed with various wines as either an ongoing appetizer prior to the late dinners that most Spaniards indulge in or as a cheap way to enjoy most of the menu of a restaurant one small taste at a time and any good Spanish restaurant knows that Tapas is a money maker based on the wine that you sell with it. 

It is not unusual to watch a dozen students walk into a restaurant or Tapas Bar and spend $30 on Tapas and $70 on wine and be gone in an hour. So why in the Name of God does someone think they have food good enough to charge $10 for a small portion of it? Ok, I get the fancier fusion places and the molecular gastronomy joints that are on the culinary cutting edge but as far as good food in small quantities goes, give me a dish that runs from $3-$5 and watch me order 5-10 of those yummies. And in case you're wondering, I will spend the money on wine to go with it. If it means ordering 5 different bottles of 5 different types, I will order it.

If you are in the Atlanta area or its outskirts and you think you have the Tapas thing down, do yourself a favor. Research Tapas, study Tapas, for the Love of Pete spend the money and buy a ticket to Spain and freakin HAVE REAL TAPAS before you get so pretentious as to think that someone is going to walk in, order $100 worth of Tapas, drink wine and then pay you for a meal that may or may not be worth what you think it is.

Again, dont get me wrong. Much to the chagrin of my lovely Girl Gina, I will spend seriously for something that is worth it. If I go to New Orleans and get a full on Shrimp Po Boy, it will cost me around $12 for a good one. Why in the Name of God would I come to Atlanta and pay $30 for the same thing? Answer: I wouldn't. Why would I have enjoyed true Spanish Tapas for $3-$5...in freakin Spain no less...only to have some pompous ass who has to pay for his culinary degree charge me $20 for the same in and around Atlanta? Answer: I would not and will not.

Sometimes the idea of tradition and some creative math have to supplant what people think of as skill and all important act of paying for thier over priced degree (and from some of the food I've had from so-called Trained Chefs, they were ripped off). Realize that the money made on the wine will be fine, sell small samples of the fare you offer, make sure the Tapas price is next to the meal price on the menu, let them eat at the bar so the expensive table space is not taken up, and you might just get someone like me at your place. You know, someone that remembers that I had a Tapas sample of a freaking incredible dish that I am bound and determined to go back and get as an entree with all the trimmings, ambience...and all the wine I mentioned.

If you decide to remain that pretentious fop that thinks I am paying you for candles and white and black uniforms, then I will eat Burger King in front of your window just so I can bust your chops like you tried to bust mine. And even though I hate and despise ketchup I will, By God, make sure I use a ton of it just so you can see. I promise I will even try to throw the bag away inside your place so your customers can smell the french fry grease and I will do so as often as I need to until you take the word "Tapas" off your menu or honor it as the simple tradition it was meant to be.


Party Well, Eat Better,
Rob

No Blog Post Today

I am working feverishly to get the Back Porch Spice website up and running and I have, admittedly, fallen behind.  I have a number of posts in the works including....

Much Ado about Shrimp
Dot's Cafe / New Orleans

...and I plan to finally finish Soup: The Trilogy Part Three...Gumbo as soon as I can manage.

As I have posted on FB and Twitter, there will be a rather large announcement regarding Back Porch Spice Company very soon.  Stay Tuned!!

Party Well, Eat Better,
Rob

Why a Mean Night Out is a Good Thing

Payday?  Check.  Boy at his Grandparents house?  Check  Walking weather in Carrollton, GA?  Check.

Time to go out and Hit the Square.

All of the above we're the conditions with which last night began.  Without children and with some newly found extra cash, Gina and I headed out for a local Food and Pub Crawl to have appetizers, snacks.....and cocktails galore.  You see, the simple act of trying to find dinner lately has been more of a chore than normal.  Of course, I cook a ton but I like to get out of the kitchen and the food scene in our Little Burg is nothing short of incredible.  However, we have sort of "Been There, Done That" with most of the joints in town.  There are a few that we've avoided because of bad reviews, one that has changed its genre and so on but it has been a while since we've dedicated ourselves to a night out and looking for New Food.  A quick call to my niece and her girlfriend to join us, a quick stop at the ATM, and we're on the trail.  The first stop on our path to self destruction was.........

Samba Loca (http://sambalocarestaurant.com/)

Samba Loca used to be Comacho's, just off the square in Carrollton, GA.  I keep putting off posting it but, I wrote a rather scathing blog post and it centered around Comacho's and their snooty-ass attitudes but this time it was a bit of a better experience.  They label themselves as a Brazilian Steakhouse, however, they lack the roaming meat purveyors that I relate to such a place.  A few of the entree's we're labeled as Brazilian and I'm sure they were good but the menu was pretty much Steaks, Seafood, Patsa, etc.

Calabresa Defumada (Bottom)
 and Empanada (Top)

We went under the assumption that they had Tapas, which they did not, but we were informed by a lovely and quite polite young lady by the name of Niva (I'm not sure of the spelling but it's pronounced "Nee-va") of some of the better appetizers as well as some of the Brazilian cocktails on the menu.  After a sip of her Caipifruta and about half of my Guinness and a shot of a very good Brazilian dark rum, Gina ordered the Empinada and I the Calabresa Defumada, very simple appetizer of smoked sausage medallions and grilled onions sprinkled with red pepper flakes.  These along with the bread, which came with a really, REALLY good whole egg garlic aioli added up to a great starter.

Fueled up and ready to go, we settled up, hit the door, met Jenny and Kristen outside, and we were off to.......

Blue Steakhouse (No website but you can look them up on Facebook)

Do me a favor and dig back through the archives and look for the "Loss of a Carrollton Icon" posting.  You'll find the story of Scotty and what brought on the closing of Miller's on the Square.  After about a year of that space sitting empty, someone opened Blue Steakhouse.  I was hanging out at the CSA one day, as is my habit, and a thin fella walked in in a Chef's outfit as was perusing the vegetables.  Always wanting to help CSA sales, I struck up a conversation and it turns out Landon is one, if not the head guy in Blue's kitchen.  A great guy to say the least and I saw him again at the Cotton Mill Farmers Market doing a demo of stuffed cabbage.  Anyway......

Crab Spin (left) and Shrimp & Grits

Knowing that my previous stop involved a simple beer and shot, I stepped up to a Maker's Mark and Coke, Gina had a "Martini" called The Painted Lady, a nice white chocolate cocktail (I'll go into why Martini is in quotations some other time but let's just say The Painted Lady is NOT a Martini), Jen went with a Margarita, and Kristen a simple classic Gin and Tonic.  This is, of course, before I discover The Big Nasty...a large Dirty Martini with bleu cheese stuffed olives.  Umm...Hell Yeah, count me in on one of those.

I asked if Landon had a moment to step out of the kitchen, he did and we talked a little while, and then we ordered The Crab Spin, a crab, spinach, and artichoke dip, as well as one order of Shrimp & Grits.  To be honest, I have never had Shrimp & Grits and to be completely honest, I really don't care for grits but this was on a new level.  I will apologize to Landon up front but I am stealing this recipe that brings together garlic and parm flavored grits with perfectly cooked shrimp and has the entire plate tied together with bacon gravy.  Only two words can fully describe this dish:  Holy Crap, and that's all that really need to be said.

Landon and his crew are knocking it out of the park on Adamson Square.  The leather chairs, the old wood, the staff, and the food are surely making Blue Steakhouse the next thing to do in Carrollton.  Between what we had at Blue and Samba Loca, it was time to hunt a cocktail at another location.  Out the door to the end of the block, turn left and you're at.........

The Alley Cat (also on Facebook and without a website)

I haven't been there in about three years and there's good reason for it.  Although they list themselves as a restaurant and they do have a full on kitchen, it is now and shall be until its demise, the local Bohemian Hang.  It has the familiar smell of "Bar" that  really doesn't equate with food, at least in my book.  Funny how that changes over the years, isn't it?  Even if The Alley Cat doesn't stand as the premier dining event in Carrollton, GA it has the distinction of being the place that, quite literally, anyone can hang out at.  Here we were, a 40 something couple walking through the door with two 20 something girls to hang out with the inked up, the broke, the funny, the professional, and every other type of person that might just want to hang in a place without judgement.  Simply stated:  Every town needs an Alley Cat.

Brian the Bartender (and Owner, I think) turned out to be a year younger than me, and to own a place like that at out age is nothing more than a dream come true.  A funny guy who called out my sense of humor (which is somewhat warped) immediately and that truly made the couple of cocktails go down smoother than normal.  The last command of the night was to "Give me a shot that I can set on fire" which was complied with with a laugh not only from Brian but from a bar patron or two.  I set my 151 on fire, blew it out, slammed it, and away I went.

Given that I seriously dig the Bohemian scene, even at my advanced age, and that Brian was seriously cool, I will most likely be back at The Alley Cat sometime in the future.  Hell, I might even eat there.

John Lee Hooker, George Thorogood, The Irish Bred Pub.....and Abigail (http://theirishbredpub.com/)

"You know when your mouth is gettin' dry.....You're plenty high".  John said it first, George redid it with style and a Chainsaw Gibson with a Slide, and it is the truth.  By the time we made it to the Irish Bred Pub, my mouth was getting dry.

We don't believe in chain joints.  If you spend money at a chain restaurant, roughly 60% of the money you spend immediately leaves the Community and we are Community minded people that prefer to see our dollars go toward those that we know.  However, you will notice that The Irish Bred Pub has 6 location and 5 of them are in Georgia.  That makes it somewhat "OK" to go there.  Couple that with the fact that we are tipping and paying for our local college kids, who are working there to make their way through and they have probably the best Corned Beef and Cabbage I've ever had (which was one Hell of a surprise to me) and you leave feeling good about the night out and that the establishment is entirely worthwhile.

However, dinner wasn't in the cards last night as The Pub was our planned last stop for a nightcap, maybe a little fun.....and Abigail.

Abigail is a beautiful young woman that talks fast, moves quick, and lets you know right up front that she may be 4'11" or 5'0", but she has more attitude than you and ten of your friends after a night of drinking Starbucks and Tequila.  She always has a smile for Gina and I, you have to ask if she's hungover at work because it's a distinct possibility, and I have a sneaking feeling that if she were ever mistreated by a customer or if someone took any form of ill liberties with her that Security would be called...to get Abigail off of the offender that just wasn't smart enough to know that she could take care of herself and everyone around her.  No matter when we go, we always ask for her.  No matter what she's doing she always comes over, there are always hugs, and the most fun anyone can have at The Pub is just watching her work.  She's a fireball that gets more out of control the more tired she gets.  THAT is the mark of a professional and they are hard to find.

Why is all of this good?  Why is the fact that we went out with sole purpose of eating and drinking too much a positive move?  Simple:  Because every dime that I spent last night (and last night was "Damaging", to say the least) was spent at local places, that supported local people, and keeps my Fair Little Burg alive.  With only a few dollars, I may have helped Abigail with her college days, I may have helped Brian make a living, I may have helped Landon finance his next culinary discovery, but when it is all said and done, I help my Community survive as the culinary hot spot that it is.  The money that I spent effects more than the people I know and have met there and the tips are more than just a show of gratitude for a job well done.  Every dollar goes toward My Community, plain and simple.

When I was younger and partying my ass off, I never really thought it had a good angle.  As long as I'm out on the town and dropping a few dollars, I know that my personal path to self destruction is, at the very least, benefiting someone.

That, Dear Friends, is why a Mean Night Out is Good Thing.  Now, if you will excuse me there are many things on the menu tonight...the first and last of which is Dog Hair.

****Writers Note:  As I write, read, polish, and trim this article I realize that it is nearly 24 hours to the minute after this adventure began.  I am tired, hungover, bleary eyed, hungry, and have NEVER hammered out a blog post this fast.  The food, the people, the experience, and what it all means is important to me and My Community.  It may not be perfect and I may not be Shakespeare but it speaks from the Heart of My Town.  Hopefully, your town, your local food scene, and the people that make it happen move you the same as it moves me.****

Party Well, Eat Better,
Rob

An Invitation

Ok, as most of you know, I'm trying to get a small spice company off the ground an I am putting a great deal of work into it right now.  It's taking more time that I would like but this is the "Dream" and I go by the only inspiration I need:  If you enjoy what you do, you'll never work a day in you life.  I intend to quit "work" sometime soon.

While we wait for me to get that moving, since it never happens overnight....Damn It...., I going to make my readers an offer they can't refuse as long as you grant me a favor or two.

Your Part

I would like you to follow me on Twitter.  It's that simple.  I want to build a twitter following as I build my business for a couple of reasons.  The first is that I want people to know what I am up to and give them the opportunity get first dibs on any new products or information on Back Porch Spice Company.  The second is that I want people to see what it takes to build a business from the ground up.  Good, Bad, or Otherwise, you will see what I go through to make this happen.  I can be found by looking for RobDuve on twitter.

In Short:  I am inviting you to have a Front Row Seat to either my success or failure...one spice pack at a time.  Invite your friends, place bets in Vegas, whatever you like.

My Part

For your participation, I want you to submit either your favorite food (steak, bird, whatever) or your favorite recipe and I will prepare the Top 5 recipes "My Way".  I will cook it, log it, photograph it, document it...and give you Ultimate Credit for it.  To top it off, I will do a Cooking Demonstration at the Cotton Mill Farmers Market in Carrollton, GA and of the best submission that I receive.  Again, I will document it, take pictures with your name giving you credit, and making you a household name...in one small town in West Georgia for maybe a day or so.

Please submit your ideas/requests to backporchspiceco@gmail.com along with a picture of yourself and/or your idea of what the dish should be.

There you have it.  I am giving you a front window view what I am up to as I build The Back Porch Spice Company no matter if I fail or make it big.  To sweeten the pot in return for your watching me struggle and, perhaps fail miserably, I will present the Top 5 recipes, foods, ideas that I receive and give you all the credit.

One way or another, y'all win...even more so if you watch me crash and burn.

Eat Well, Party Better
Rob

Independence Day

There are no recipes today.  Please just take this day to remember what it took to get this Great Nation this far in its history and where we are today.

A group of individuals decided that an oppressive Government no longer had the ability to run roughshod over its people with out of control taxation and the constant need to lay the Heavy Hand of Government upon its People to remind them of their place.  The took a chance with their lives and fortunes for the sole purpose of living as Free Men.

Remember this as you enter another election year:  Your Independence is as complete as you make it and we now live in a land in which Government tells you where your kids must go to school, has to approve your food sources, tells you what chemicals have to be in your cigarettes, tells you where you can smoke, what you can drink, and all the while telling you how much you have to pay Them to fund more and more regulations on your life.  Republican or Democrat, Liberal or Conservative, it doesn't matter, your Freedoms erode everyday since Government has no one to protect you from, therefore, they must protect you from yourself.

Happy Birthday, America.  The only present I can offer you is to work as hard as I can to return your stature in the World to its former greatness.

God Bless America, The Land that I Love.
Rob

Pulling Mussels from a Shell

***BONUS POST!!!!***

***This is a Repost.  I did this back in July of last year and was looking through my posts and decided it was time to revisit a few things.  That and I've had company two weeks in a row and haven't had time to write anything.  I also have so new readers so I thought I would take a minute to remind everyone to go back through the backlog of posts.  There's some good stuff in there.***

A great song from Squeeze.  Near to it as I can tell, it's about a guy on vacation just noticing whats going on around him.  Whether I'm right about its meaning or not, it's got a snappy beat and you can dance to it.

The Mrs. took the kids to Gulf Shores for the weekend leaving me to my own devices.  This happens from time to time and, for as much as I love my family, it is nice to eat the foods that no one else in the house eats, drink a little (or a lot) too much, and catch some naps.  In the case of the past weekend, only two of the three happened.  I could take this time to explain that I had a project with a local business that involved me cooking 5 gallons of Cream of Broccoli soup or that my hungover ass spent the first 5 hours of Saturday making pancakes and sausage for the local Farmers Market fundraiser.  Instead, I will regale you with another drunken tale of tastiness as it relates to Saturday night....and Mussels.

I enlisted the help of my niece, Jen, to come help me with the breakfast and as a bit of a reward we went to play a quick 9 of disc golf and went shopping for things she had never eaten...and drink copious amounts of Canadian Whiskey and Coke, otherwise know as The Chosen Drink of My People.  I also did a small piece of Asian BBQ Smoked Salmon that converted about 3 people (No, thank you  I don't eat salmon....HOLY CRAP!!! That's Good!!!) but I'll save that for another day.

The appetizer I picked was mussels and I freakin' love mussels.  I love them so much that the one thing I absolutely must not do is screw them up.  It's very much a case of taking something naturally wonderful and working around it instead of trying to make it conform to your likes.  So, relying on simplicity, this is what I did....

White Wine and Garlic Mussels

1-2 lbs. fresh mussels
2 cups Muscato or sweet white wine
1 stick Organic butter
1 medium shallot, finely shopped
4 cloves garlic, very finely minced
1 tsp white wine vinegar
Salt and Pepper to taste
1/3 cup thinly sliced green onions, ends only

Melt the butter and saute shallots for about 5 minutes over medium high heat then reduce heat to medium low, add garlic, and saute both until the edges are just starting to turn brown.  Turn up heat, add Muscato and vinegar and simmer until reduced by half.

Keep the mussels in the fridge until your ready for them.  When you take them out, give them a shake in a bag or a bowl to "wake them up".  Some of them will be open and shaking them will close them up.  Any that remain open after a sound thrashing have, most likely, gone to that Great Sandbar in the Sky and should be discarded.  Ending up with ones head in the Thunder Jug on Saturday is always an option but its better to have the cocktails do that than a bad bivalve.

Add the mussels to the sauce and toss a couple of time to coat then cover with a lid and let them steam for around 5 minutes.  When they are all open, they are ready.  Add green onions and toss one more time to get the sauce in the mussels.  It's just that simple.

After the mussels, it was all down hill from there.  A couple of lamb blade steaks with toddies, a left over cheap steak I had from the night before with cocktails, the salmon that made people stand up and notice (the people that "Don't eat salmon" ordered an entire fillet for the next day.  Must have had some redeeming qualities, I guess), and cocktails galore.  The good news is that Jen and I ate like Kings and I think it was a fitting reward for helping sling pancakes.  The bad news is, her ride showed up a few hours earlier than expected and she left.  I had to get up way early the next day anyway to undertake the Soup Project and was worn out from the day so I was, for all intents and purposes, toast.  All's well that ends well....right?

Feeling satisfied that I had done some serious culinary damage, half lit from 4 too many BV and Cokes, and absolutely worn out, I am forced to admit the worst:  Your Food Loving, Wise Cracking, Foul Mouthed, Alcohol Slinging Booze Warrior.....passed out early.  I promise, I'll try not to let it happen again.

Party Well, Eat Better
Rob

Recipe Thieves and Pork Loin

**********CONTENT WARNING**********

There may be a bit of bad language in this one.  I had a whole rant about someone stealing my recipes and calling them their own all ready but my good friend Joelle (Check out her Blog as well.  She's got some good stuff over there) asked the most pertinent question that could have been asked:  What will a Rant accomplish?

She's absolutely right and it turns out that, in the heat of my anger, I came up with one Hell of a Pork Loin that was not only a hit, but was so outrageously, insanely good that I realized that instead of throwing foul words around, I should revel in what became of it.  Don't get me wrong, I like throwing foul words around and I am damn good at it, but in this case I am going to get it off my chest and then share what I came up with.  To the person that stole my recipe and called it their own:  You're a No Talent Ass-Clown.  There, I did it. 

So anyway, I had my niece and her girlfriend over for dinner and a few cocktails and resting in the fridge was a nice Pork Loin that I had left over from some chops I did earlier in the week.  Wondering what to do with it, Gina says "Wrap it in Bacon".  Ok, done.....now what to do.....?

Bourbon Bacon Loin Bomb

Soak a bunch of wood chips/chunks for about 2 hours, just to be ready.

2-4 lb. Pork Loin

6-7 whole strips of Bacon

Salt, Pepper, Garlic Powder to taste

Season the loin to taste, wrap from end to end with bacon slices, and season again.  Wrap in several layers of foil and slow roast next to the coals (not over them) for about 4 hours.  The loin will be cooked at this point but it is no where near done.  Unwrap the loin, drain and save the drippings, apply the wet chips, and give the loin a heavy smoke for about an hour.  It will begin to dry the outside a little but that's going to get the bacon a bit crispy before the final step.

Bourbon Glaze
I used a store bourbon glaze and it wasn't half bad...except a bit spicy for the family.  I figured it couldn't be that hard to recreate and this is what I came up with.

1/2 pint Quality bourbon
1 cup Organic cane sugar
1/4 cup pecans, finely chopped
1 medium shallot, finely diced
1 clove garlic, finely diced
3 tbsp Organic butter, hold 2 tbsp in reserve
Salt and pepper to taste

Saute the shallot and garlic in 1 tbsp butter over medium heat until the edges just start to brown then add pecans to warm them up and get some of the flavors out.  Just about 30 seconds.

Add the bourbon and sugar and reduce to about 1/3 or you develop a thin syrup.  Turn off the heat and let cool for about 5 minutes and whisk in the remaining 2 tbsp butter.  It's going to give the sauce a nice sheen and is the hammer on the flavor nail.  Puree the pecans into the sauce using either a standard blender or an immersion blender.  Strain out any large pieces with a sieve.

Just when the bacon is staring to crisp on the loin, baste with generous amounts of the glaze about 4 times over a half hour.  You may want to add some charcoal to get the heat up before you start.  Remove from heat and let it stand for about 15 minutes before you cut into it.  If you have some glaze left, you can add the drippings you held back to it, simmer for about ten minutes, and use as a finishing sauce.

This is one of those things that just happened.  I was seriously uptight over someone swiping my recipes and with a nudge from The Mrs., I put something on the table that was one of a kind, over the top, and a carnivores dream.  Of course, the therapy wasn't quite complete until we shared cocktails for family and friends before, during, and after the loin...well after the loin.

Party Well, Eat Better
Rob