Her last email to me several months back contained an extra helping of grilling recipes with pictures.  I wondered why she would go to such trouble of stocking me up with posts.  Then last week I received a thoughtful note from her husband informing me of her passing. Even today, as I write this, my heart is full and eyes misty – because in this crazy modern world of virtual cyber friendships, Leslie connected with me on a very human level.  We never met in person but it seemed to me I got to know her a little bit. I thank her family for sharing her with me and all of us and look forward to many opportunities to share meals, in person or virtually, with “the goyles” as we all move forward.

Recently I commissioned a poem from my friend Meredith. Nearly every Sunday at the local Ballard Farmer’s Market Meredith perches herself on a wooden crate and balances a manual typewriter on her lap. For nothing more than a kind word (I do recommend a donation!) she’ll engage you in a short conversation and, as you walk about the stalls of freshly harvested vegetables, fruits and food vendors, she composes. When you return she will have written a poem for you.  Sometimes I’ve enjoyed being the patron for little kidlets who happen along with their parents in tow – delighting in their reaction to the experience of hearing a real person read aloud a poem written just for them.

I share the poem Meredith composed for me and dedicate it to Leslie and her family. I think she would like it. I hope you do.

Sizzle on the Grill

Lay out the last days
of late summer find
the perfect hours in them,
heat the grill ’till the flames
burn blue. Brush the cuts
of meat, cook them through
with sweet smoke, slowly.
The season is finishing well,
slowly in the backyard. The light,
the coals, our sticky fingers prove it.

©M. Clark
The Poem Store
All rights reserved.

"The proper mustard for any food - may be found at the Mustard Museum."

Since it’s nearly summer and you may be grilling burgers, hot dogs and brats this weekend – it’s time to once more feature a fun idea that has taken root in Wisconsin: The Mustard Museum. I get the grins and giggles when the email newsletter, called The Proper Mustard, arrives.  The tongue-planted-firmly-in-cheek narrative is about the worthiness of mustard as the perfect condiment. Dedicated to the idea that mustard is the ideal condiment for just about any food the museum offers an ever growing display of prepared mustard – currently more than 5,000 jars, bottles, and tubes from all 50 states and more than 60 countries. Also on exhibit are hundreds of items of great mustard historical importance, including antique mustard pots, mustard tins, vintage mustard advertisements, and assorted memorabilia.

CB's "Philosopher of Dijon" degree from Poupon U.

As you may expect – I am a certified “Philosopher of Dijon” from the non-credentialed Poupon U, er…located in the back room of The Mustard Museum. I can assure you I proudly display this degree on my office wall to impress!

This ceramic still life of "Snoopy Reclining on Mustard on a Hot Dog" is a centerpiece of the extensive art collection at The Mustard Museum.

When you visit the museum, either on a pilgrimage or online, may I suggest that no trip is complete without some time admiring and soaking up inspiration from the collection of Mustard Art.

Thanks and…

Happy Grilling!

Grilled veal chop with a light touch of wood smoke.

This evening I used some wood chunks, a combination of cherry-apple-mesquite in a smoker box on the grates of my gas grill. The flavor the smoke imparted to the  veal chops and chicken breasts was absolutely “tasty on a plate!” My son’s friend (his nick name is Gravy, my son is called Biscuit – I think you get the idea they are best buddies) called the chicken “the best I’ve ever tasted.” As he is 16 and seems to end up here most Sunday evenings for supper – I’ll chalk that up to either very good manners or smart planning to ensure he’ll be invited back when he compliments the cook.

But I’ll admit it was tasty. So tasty – I think ol’ Char-Broil should come out with a perfume for women called “eau de smoked meat” that she can dab on when she really wants to get the attention of her man. I don’t know any male who can resist the tempting aroma of smoked food from the grill and cooker.  I betcha this would make a million!

What are some tips, methods and techniques you use to get that smoky taste in and on food you cook outdoors?  Post them in the comment section right below.

Thanks and…

Happy Grilling!

This past Sunday I was at a great Christmas party (there were carols, silly sweaters, great food and an accordion player – yeah, I know how to live it up!)  where I just happened to casually ask a friend I hadn’t seen in a while about what he and his wife did for Thanksgiving. He reported they’d traveled to the remote Idaho location of his father’s new house. My friend is an architect and he wanted to show me some pictures of the home and location on his iPhone. The home his father built by hand is an elegant design and located in an amazingly glorious natural setting with incredible vistas. I was enchanted by the photos and, almost as an after thought, I asked about their dinner.

You know, something casual  like: “And what did you have for dinner?” I guess I kinda thought he might tell me about the wild duck, pheasant or maybe turkey  they had hunted – I believe these are all fairly plentiful within a few hours drive of the home. His reply stunned me.

“Cougar – two ways.”

I’ll admit to never having heard of anyone eating mountain lion. And because the mascot of the cross state college rivals is a cougar – I just assumed he was talking about a sporting event. uh-uh.

Then he flipped to the next picture on the iPhone and showed me this…

"That's cougar pan frying (l) & cougar braising in apple chutney (r)."

“Mountain lion (cougar) are very common in the area north of White Bird, Idaho and a local rancher shot it with a permit. My dad got some from him and suggested we prepare it in his new kitchen.  One batch we lightly dusted in flour and herbs, then pan seared. And the other was pretty much braised on the stove top in an apple chutney mixture.  Both were really quite good but I think the cougar in flour and herbs allowed the true flavor of the meat to come through a bit more. It was lighter in color than pork tenderloin.  The taste is very similar to pork but a little more gamy and, because it’s so lean, the meat dried out quickly like pork.”

_____________________

OK.  I got nothun.

Of course over the years I’ve come to understand that different families have various and significant cultural influences on their meals. Some of these are ethnic or religious, while others are simply regional or even familial. Regardless of how you set your table and the food that is shared – I hope this season of harvest and holidays is one that brings you great joy, comfort and happiness.

Lately I’ve been reaching out to people I know, and some I have only just met, asking what foods they traditionally prepare at big family gatherings. I’ll be sharing some of the responses in the weekly newsletter and here in the web log. During  the next several months, many cultures and religions prepare formal and informal meals as part of an observance of thanks or celebration of the season. I invite you to share  with us the menu and special dishes you prepare or remember enjoying at your family events.

Let me begin with a menu that could only be prepared in one of the most diverse cultures we have in the Unites States – Hawaii. My friend Paul ls a transplanted ’southern boy’ who lives on Oahu. First of all – he’s a great cook and is a well-rounded individual with an amazing wit, keen intellect and sophisticated sense of appreciation for good food and beverages. Recently I asked what dishes might show up on the table at his place this holiday season and he had this to say:

Hey CB – Well, like most Americans, even in tropical paradise we eat turkey on Thanksgiving and celebrate other major holidays with “traditional” foods that you would recognize. Maybe. The preparation may take on certain “local” flavors and methods. For instance, Kalua Turkey is a whole turkey that is rubbed in salt, wrapped in ti leaves and slow roasted for 6 hours.  You may have tasted kalua pork – but let me tell you ‘brah’ – you have not lived until you’ve tasted this turkey!  Certain holidays  are more significant here in the islands and have traditional foods associated with them – sashimi at New Years, jai (a vegetarian stew) at Chinese New Year, malasadas on Mardi Gras, moon cakes at Autumn Harvest Festival, and a host of others.  The big difference is that holiday gatherings of friends and family here are often potluck and what people bring usually reflects Hawaii’s cultural and ethnic diversity.  You’re likely to see a variety of Hawaiian, Asian and European cuisines.  Oh, and the “standard” starch is rice rather than potatoes.

Kalua Turkey - rubbed with sea salt and wrapped in ti leaves before roasting.

I host a “Southern” open house for 40-80 people every New Years Day and prepare ham, black-eyed peas, collard greens, cornbread, and pecan pie.  I have other friends who host at Thanksgiving (and make traditional turkey, dressing, and gravy), Christmas (prime rib), Easter (ham), etc.  Depending on who shows up, the meal will probably turn into a buffet and might also include such local favorites as:

• sashimi and/or sushi
• poke (bite-size pieces of fish or other seafood mixed with seaweed, soy sauce, etc.)
• dim sum
• Crispy won tons or gau gee
• lumpia (Pilipino version of a deep-fried spring roll)
• tonkatsu (breaded, deep-fried pork cutlets)
• kalua pig (with or without cabbage)
• laulau (usually pork and fish steamed in taro leaf)
• Hawaiian style short ribs (baked or grilled)
• Chinese, Japanese or Korean noodles
• Portuguese bean soup
• lomi salmon

Lomilomi Salmon - tender, tasty, terrific!

When you finally make it to dessert, you might have the “normal” choice of pies, supplemented with:

• haupia (a coconut pudding-type dessert often made into cakes and pies),
• malasadas (Portuguese fried doughnuts),
• almond float (with lychee and mandarin oranges),
• bibingka (sweet Pilipino coconut dessert),
• green tea ice cream,
• homemade mango bread
• dobash cake.

Malasadas - deep fried dough, often filled with tasty flavored filling. These are from 'Leonard's, Of Course!'

These lists are far from exhaustive but should give you some idea of the variety we typically serve.  The rule is “Bring plenty good kau kau (food), eat till you’re tired, and take some home for later.” – Paul S.

māʻona – Hawai’ian: Satisfied after eating; to eat one’s fill.

_____________

All I can think to say is “AAAAAAAAAA-LOOOOOOO-HA! I would truly enjoy being at one of these meals!  Thanks for sharing your meal plans with us Paul.

Would you like a printable version of my recipe for Kalua style turkey?

CB’s EZ Kalua-Style Turkey

What about you? What’s going to be on your table this holiday season? Will you share it in the comment section below this post – or send me an email with pictures?

Thanks and…

Happy Grilling!

photo credits: Kalua Turkey & Lomilomi Salmon from ma’ona

]]> http://www.sizzleonthegrill.com/blog/2009/10/28/whats-on-your-holiday-menu-paul-in-hawaii-shares-aloha-with-friends-and-they-are-ma%ca%bbona/feed/ 0 http://www.sizzleonthegrill.com/blog/2009/10/27/julia-child-on-food/ http://www.sizzleonthegrill.com/blog/2009/10/27/julia-child-on-food/#comments Tue, 27 Oct 2009 16:59:12 +0000 CB http://www.sizzleonthegrill.com/blog/?p=9767

Julia Child - omnivore.

Much has been written of late about the popularity of cooking shows on Television.  Food network is devoted to food preparation as a form of entertainment.  Perhaps it all started with Julia Child and her original TV show broadcast live in real time.  Love, hate or indifferent to her style – ya gotta admire the way that lady swung her mallet in the kitchen.

One of my favorite quotes attributed to her – so let’s just uphold that notion – is this:

“The only time to eat diet food is while you are waiting for the steak to cook.” ~ Julia Child (1912-2004)

Half a pineapple - I removed the core, skin and cut into chunks.

“Hey…” I thought out loud, “What if I wrapped bite size chunks of pineapple in bacon and cooked them in The Big Easy or on the grill?”

Everyone grunted their approval and that was good enough for me. Today I was at the store bright and early making my purchases. Half a pineapple and  one small package of apple wood smoked bacon, thick sliced.

C’mon – doesn’t this sound good?

Grilled chunks of fresh sweet pineapple wrapped in crispy salty bacon.  Yeah – me too.

I trimmed off the skin and cut the pineapple into bite-size chunks. I cut the bacon strips in half and wrapped them around chunks of pineapple. I was outta plain toothpicks so I skewered them. (colored toothpicks will leak color when exposed to food)

Skewers with the chunks of pineapple that were loosely wrapped in bacon. Did you know that bacon stretches - a lot!

One set was cooked on wooden skewers (I could cut them to fit) in The Big Easy. And one set was grilled on the Urban Grill. The results were, ahem, less than stellar.

Lesson 1.
Don’t skewer the bacon wrapped pineapple chunks – instead use two toothpicks to hold the bacon on very tightly wrapped to individual pieces of pineapple.

The skewers in The Big Easy cooked faster - but the bacon still fell off

Lesson 2.
The Big Easy was a bit fast on the cook and the bacon crisped up and, as the fat melted away, many of the pieces of bacon separated from the pineapple. Maybe thinner pieces of bacon next time and also use Lesson 1.

Lesson 3.
Grilling was difficult with skewers – and there really wasn’t enough room to double skewer the small pieces. Maybe next time use larger pieces of pineapple and ‘wrap” the bacon around it, securing with tooth picks.

As the pineapple warmed it - well it steamed a bit - and that meant one side of the bacon was getting steamed and the other side was trying to get crispy. Not good.

Lesson 4.
As the pineapple warms up it also ’steams’ and that cooks the bacon from the inside – making it more likely to separate and harder to crisp….opposing heat forces at work!

Lesson 5.
If at first an idea doesn’t work – think about it – and try something else and see if that works.

• Perhaps instead of bacon use prosciutto or thin slices of ham as a wrap?
• Perhaps grill the pineapple first and then wrap it in partially cooked bacon?
• Perhaps a slow roast instead of the grill or “infrared frying” — ?

OH – of those that were edible, where the bacon was crisp and the pineapple showed some grill marks – the flavor was good.  I’ll just have to keep trying!  Anybody got some ideas?

Happy Grilling!

_________________

Here are a couple of recipes that DO work:

Shroom Bombs – Bacon Wrapped Stuffed Mushrooms

Grilled Salmon Stuffed Mushrooms

Bacon-Wrapped Pork and Apple Patties

Mike Hedrick in full NASCAR mode.

“I’m very honored and excited to accept the position of National Spokesman for “BBQ for the Troops”! We provide and serve more than 100,000 meals of BBQ to returning service people of every branch of service.”

“I am proud to serve in this great American grassroots movement. I’ll be helping get the group Facebook page stocked with content: stories, photos and videos of events. An example of the massive undertaking is feeding barbeque to nearly 20,000 troops this coming May at the 29 Palms, CA training ground. How cool is that?!”

For more information: BBQ For Our Troops

NEXT: These Marines deploy to Afghanistan, early January 2010

December 18th [Friday]
Christmas Party for 600 Marines
5th Battalion, 11th Marine Division
Camp Pendleton, California

Mike has dedicated hundreds of volunteer hours to this project over the years and will be an enthusiastic spokesperson to promote their efforts. With a son in the service who is deployed overseas…Mike understands well the hardships that these dedicated men and women undertake.  An afternoon of tasty barbeque is just a small way of showing appreciation for all they do.

Thanks Mike.

Enjoyed watching this – gave me a chuckle.

Parents may now think twice about admonishing their kids to “Stop Playing with your food!”  They could be working on a masterpiece!

Happy Grilling!