Football Impaired & Spicy Tequila Chicken Wings

The Super Bowl is just around the corner. By all rights and a few wrongs, this should be the week when I write about football, more football and football party food. The trouble is I belong to an increasingly small minority. I am football impaired. I can blame it on my mother. Parents are as good a source of blame as any.

Anyway, I don’t ever remember watching football as a kid. On weekend afternoons and Monday nights all of our neighbors were probably enjoying game while we raked leaves, skied or maybe did homework. If our television was on, it was probably tuned to Archie Bunker or a movie. Which seems funny because we did watch baseball and hockey, lots of hockey. I think the tables may have turned once my sister and I went off to college. As far as I can figure, my dad and brother took over the remote once we left and have not missed a Patriots’ game since.

Now it’s not like I’ve never seen a football game. I was a regular at my high school and college games. Not to watch the game, mind you. I didn’t then and still don’t know the first thing about America’s favorite sport. Okay, maybe I know that the Patriots have a handsome quarterback. Anyway, as a teenager I went to games to hang out with my friends. It’s what you did on Saturday afternoons. At least that’s what we did when the Red Raiders played at home. (Go red, go black, go team, fight back.)

Once I moved to Switzerland, any hope of my becoming a football fan evaporated. It’s hard to get excited about a sport which is only played on the other side of the ocean. Even dating a diehard football fan didn’t make a dent in my impairment. Trying to be helpful, he once gave me a detailed explanation of the game. As he talked, I smiled, mumbled a few positive uh ahs and thought about skiing or hiking or who knows what.

Countless fans have told me again and again that football is filled with strategy, cunning and finesse. However, as far as I can tell, it is a bunch, make that two bunches, of very large men pushing, shoving and running into one another. On purpose. Even I know they do it on purpose because they wear helmets and all sorts of pads.

But worse than the pile ups, hitting and head butting, a football game takes FOREVER. Technically a game is made up of four fifteen-minute periods. But with time outs, huddles, breaks between periods for commercials and commentary, half time and more commercials and commentary plus stopping the clock to pick injured players up off the field, one hour stretches out to three or more. Heck, marathons are won in a little over two hours and they cover twenty-six miles! Okay, I admit it. Watching someone run twenty-six miles is a bit like watching paint dry but at least they don’t stop for nothing.

So I guess I was too hasty in my definition. Football is two bunches of very large men, pushing, shoving and running into each other and then standing around and waiting to do it again.

Now as I understand it, at least sixty-five percent, maybe as high as seventy-five percent, of all Americans will watch the Super Bowl on Sunday. If like me, you’re part of the football-impaired minority, well, you’re welcome to come over to my house.

Bon appétit!

Spicy Tequila Chicken Wings

Bowl Party or Anti Super Bowl Party – you can’t do it without a platter of wings. The marinade is also great on chicken breasts or thighs. Enjoy!
Serves 6

About 4 pounds chicken wings
Spicy Tequila Marinade (recipe follows)

Using a large, sharp knife or cleaver, remove the wing tips and separate the chicken wings into 2 pieces at the joint

Put the chicken and the marinade in a re-sealable plastic bag and marinade in the refrigerator for at least 4 hours, preferably overnight.

Preheat the oven to 400 degrees.

Arrange the chicken on sheet pans, drizzle with any extra marinade and, turning once, bake at 400 degrees for 40-45 minutes or until the chicken is cooked through and golden. Alternatively, throw the chicken on a hot grill and cook for about 5 minutes per side.

Spicy Tequila Marinade
4 cloves garlic, chopped
1/2 shallot, chopped
1 tablespoon or to taste minced jalapeno
1-2 tablespoons honey
1/2 teaspoon or to taste dried chipotle flakes
1 teaspoon cumin
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper
1 cup freshly squeezed orange juice
1/2 cup freshly squeezed lime juice
1/2 cup tequila

Put the garlic, shallot, jalapeno, honey, cayenne, cumin, thyme and oregano in a blender and season with salt and pepper. With the motor running, slowly add the orange and lime juices and tequila and process until smooth and well combined.

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One Year Ago – Caribbean Black Beans
Two Years Ago – Fettuccine with Escarole, Radicchio & Mushrooms
Three Years Ago – Cassoulet
Four Years Ago – Caribbean Fish Stew

Or Click Here! for a complete list of and links to all the recipes on this blog!

Will you be watching the Super Bowl this coming Sunday? Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

Giving Thanks for Leftovers & Turkey Noodle Soup with Spinach

If you are looking for my Thanksgiving menus and recipes Click Here! Want something a bit more continental? Try my  Five Course Dinner with a Little French Flare or a Rustic Italian Feast. Or invent your own feast – it’s easy with my index of seasonal recipes with links to make your Thanksgiving special.

How big is your Thanksgiving turkey? I am always daunted or maybe flabbergasted is a better word, by people who cook mega turkeys. You’ve seen these ginormous beasts in the supermarket. I’m not sure which is bigger, a Mini Cooper or one of those super turkeys. I guess one of these monsters would fit in my oven but I’m not convinced I could lift it.

And the leftovers, my gosh, they must go on and on for weeks!

Unless something more pressing like skiing or the beach was on the agenda, my family always sat down to a traditional Sunday dinner when I was a kid. Those Sunday feasts were a small celebration of family, sort of like a mini Thanksgiving. More often than not, a roast was the centerpiece, roast beef, pot roast, leg of lamb, roast chicken or pork.

And if memory serves, those Sunday roasts lived on for at least a couple of nights as leftovers. Most afternoons as six o’clock approached, my sister, brother or I, or more likely all three of us, began to pester Mom. We’d ask that universal question, “What’s for dinner?” On leftover nights, the answer was more often than not “Mrs. Slusser’s Delight”. For many years, I assumed that Mrs. Slusser was a mythical character like Betty Crocker or Duncan Hines and developed by Mom to sell those leftovers.

Without a Madison Avenue campaign to cast her, I always imagined Mrs. Slusser as a large, middle aged woman who wore flowered housedresses and ruffled aprons. Think Ethel Mertz and you’ll get the picture. Mrs. Slusser was no gourmet cook. When Mom channeled Mrs. S., her “delightful” concoctions were whatever could be found in the refrigerator plus a splash of wine and a dollop of sour cream. Rice or noodles were usually added to stretch the Sunday roast for just one more meal. The results were hit and miss.

Imagine my surprise when I learned a few years ago that there actually was a Mrs. Slusser. She was the grandmother of Dink Slusser, one of my dad’s fraternity brothers at MIT. I’ve got to hope for his sake that Dink was not his real name but a nickname. Anyway, after every vacation Dink would return to Cambridge loaded down with bags of leftovers from his Grandma S. Dink and friends would throw everything together, give it a stir and call it dinner if not delightful.

With all respect to Dink and his granny, leftovers are more than a way to quickly and cheaply feed a bunch of teenagers. They are a great opportunity to reinvent a meal. I’m happy to throw some leftover chicken into a wok with fresh veggies for a flavorful stir-fry or add pork to a black bean chili. Any extra lamb is delicious in a fiery Vindaloo curry. Add steak or shrimp to a medley of crispy veggies tossed in a spicy vinaigrette and you’ve got a tasty Thai salad. The possibilities are only limited by your imagination.

But back to the Thanksgiving turkey, what is the perfect size? Although I stay away from those super-sized turkeys, don’t get me wrong, I like turkey. I just don’t want to eat it for days and days and days. About three-quarters to a pound per person is more than enough for the feast, a few sandwiches and dinner on Friday. Then it’s time to throw the bird into the kettle for some amazing soup.

How big a turkey are you cooking this year? I guess it all depends on the size of your oven, the number around your table and just how many of Mrs. Slusser’s delightful recipes you have collected.

Happy Thanksgiving and enjoy the long weekend. Bon appétit!

Turkey Noodle Soup with Spinach
If you don’t have a leftover turkey handy, you can use leftover chicken and chicken stock (homemade or store bought). Enjoy!
Serves 8-10

Olive oil
1 large onion, chopped
4 carrots, chopped
4 celery stalks, chopped
4 cloves of garlic, minced
Pinch dried chili flakes
1/2 cup dry white wine
10-12 cups homemade turkey stock
2 cups crushed tomatoes
3-4 sprigs thyme
1 teaspoon finely chopped fresh rosemary
1 bay leaf
2-3 cups leftover turkey cut into bite size pieces
Sea salt and freshly ground pepper to taste
6-8 ounces baby spinach
4-6 ounces angel hair pasta, broken into 2-inch pieces

Lightly coat the bottom of a soup kettle with olive oil. Add the onion, carrots and celery and, stirring frequently, cook over medium heat for about10 minutes or until the onion is translucent. Add the garlic and cook for 1-2 minutes more.

Add the white wine and simmer for 3-5 minutes. Add the turkey stock, crushed tomatoes, thyme, bay leaf and turkey. Increase the heat to medium high and bring the soup to a simmer. Reduce the heat to low and simmer until the vegetables are tender, about 20 minutes.

Raise the heat to medium-high, add the spinach in handfuls and stir to combine. Stir in the pasta and, stirring a few times, cook for 2-3 minutes or until the pasta is al dente.

Ladle the soup into mugs or bowls and serve.

Turkey Stock
1 turkey carcass
Water
1 large onion, quartered
2 carrots, cut into large chunks
2 celery stalks, cut into large chunks
1 bay leaf
1 teaspoon dried thyme
Sea salt and freshly ground pepper

Put the turkey carcass, vegetables, bay leaf and thyme in a large soup pot, add enough water to cover the turkey plus an inch or two, season with salt and pepper and bring to a boil over medium high heat. Skim the foam as it collects on the surface. Reduce the heat to low and simmer for about 3 hours.

Strain the stock through a colander and discard the solids. Stain the stock again through a fine-mesh sieve or a colander lined with 2-3 layers of cheesecloth. Cool the stock, skim the excess fat and refrigerate until ready to use.

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One Year Ago – Curried Thai Soup with Turkey, Vegetables & Noodles
Two Year Ago – Roast Turkey with Mom’s Stuffing & Giblet Gravy
Three Years Ago – Penne Gratin with Leftover Turkey
Four Years Ago – Leftover Turkey Stir-fry

What will you make from your Thanksgiving leftovers? I’d love to hear from you! Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Feel Big and Strong – Vote & A Chicken in Every Pot

Is it possible that Election Day is only a week away? It seems like the campaigns have been going on and on forever. Well, maybe that’s because they have, or at least almost. After all New Hampshire is both the first in the nation primary and a swing state. In hopes of capturing our hearts, minds and votes, politicians have spent the last few years trudging through snow, rain, blistering heat and autumn leaves to shake our hands and kiss our babies.

My mother has always taken voting very seriously. She grew up close to Boston, birthplace of four presidents and home of the Tea Party. That’s the original Tea Party. The one in 1773 when patriots threw overtaxed tea into the harbor. She loved history, particularly early American history. For more than a few years she guided tourists and school children through the Massachusetts State House. She loved sharing the buildings’ art and architectural details. Even more she enjoyed sharing some of Boston’s well- and not-so-well known history. Her favorite story was of a patriotic Nye ancestor who took part in the famous harbor tea fest. Family legend says that he pilfered a handful of the precious tea and brought it home to his mother in New Bedford.

When it came to politics my sister, brother and I were encouraged to have opinions and voice them with enthusiasm. But there was a but. If we wanted to take part in the discussion we had to participate in the process. My mother firmly believes that getting out the vote should start at home. As soon as we turned eighteen, she whisked us down to the town hall to register. Why, we barely had time to open our presents and finish our birthday cakes. She didn’t care if we shared her political leanings. It didn’t matter if we registered Republican, Democrat or Independent. We mattered and therefore our votes mattered.

No sooner had I joined the voting rolls than a local election took me inside one of those mysterious voting booths. Voting was held in school gyms throughout town, so I’d seen the red, white and blue mini cabanas many times. Mom waited for the school bus to bring me home that day so we could cast our ballots together. It was not a major election, just a few local statutes or amendments were on the ballot. As far as I could tell they were written is some foreign language which pretended to be English but didn’t wholly succeed. I don’t remember what they were about or how I voted. All I remember is my mother’s pride and excitement as I voted for the first time.

With her voice in my ear, I have managed to vote in most but (sorry Mom!) not all major elections. Even when I lived in Europe, I voted absentee. It was sometimes touch and go but I usually managed to meet the deadline. While many of my expatriate friends let it slide, I always felt quite virtuous for voting. Even if I was an ocean away.

I moved back to the US on the eve of the 2000 election. Unsure that my absentee ballot had been mailed in time, I watched the results late into the night, early the next morning and on and on for days and days. Jetlagged and reverse-culture shocked; I wondered if my one little vote could make a difference. As always, my mother categorically insisted that it did. Given that the election was finally won by only 537 votes in Florida, she was pretty close to right.

2012 promises to be another squeaker so regardless of your political leanings, don’t forget to vote! Bob Schieffer, the moderator in the final presidential debate put it beautifully when he closed the evening with a quote from his mom, “Go vote, it makes you feel big and strong.”

My mother would wholeheartedly agree.

Bon appétit!

A Chicken in Every Pot
In the old days politicians promised a chicken in every pot. Try this flavorful dish while you wait and watch the returns on Election Night. Enjoy!
Serves 6
About 1/3 cup all purpose flour
1 teaspoon paprika
Kosher salt and freshly ground pepper
1 1/2 – 2 pounds skinless boneless chicken breasts
6 cloves garlic, peeled and trimmed
1 red onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 teaspoon herbs de Provence
Pinch red pepper flakes
1 cup dry white wine
1 cup chicken stock
2 tablespoons Dijon mustard
1 bay leaf
2 tablespoons cognac
1/4 cup heavy cream
Extra virgin olive oil
Kosher salt and freshly ground pepper

Combine the flour with the paprika and 1 teaspoon each salt and pepper. Pat the chicken dry and dredge it in the flour, shaking off the excess. Heat a little olive oil a large casserole over medium-high heat. Sauté the chicken until golden, 1-2 minutes per each side. Remove the chicken from the pan and reserve.

Add the garlic, carrot, celery and onion to the pan and season with herbs de Provence, pepper flakes, salt and pepper. Lower the heat to medium and sauté until the onion is translucent, 5-7 minutes. Stir in the mustard and then slowly stir in the white wine and chicken stock. Add the bay leaf and bring to a simmer. Cover and simmer on low, stirring occasionally, for about 10 minutes.

Return the chicken to the pan with any juices and wiggle the pieces down into the vegetables. Bring everything to a simmer, cover and simmer on low for 10-15 minutes or until the chicken is cooked through. Remove the chicken from the pan and cover to keep warm.

Remove the casserole from the heat and stir in the cognac. Whisk in the cream and simmer on low for a few minutes. Add salt and pepper to taste. Pour the sauce over the chicken and serve immediately.

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One Year Ago – Roasted Carrots & Pearl Onions
Two Years Ago – Roasted Butternut Squash Risotto
Three Years Ago – Roasted Brussels Sprouts with Pearl Onions
Four Years Ago – Mexican Chicken Soup
Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you spend Election Night? I’d love to hear from you! Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Back to the Burbs & Chicken Parmagiana with Spaghetti Marinara

Like all good things, summer must end. When we were kids, that meant packing up the station wagon and heading back to the burbs. As sad as my sister, brother and I were to see Labor Day come around, I think our return hit my mother the hardest. After all, we had new classes, teachers and classmates to excite us, unnerve us or bore us.

Fall may be my season but summer is hers. As a girl Mom loved spending the summer on the Cape. If it were possible, I’d say she loved summers on Pleasant Lake even more. To use Mom’s words, she was absolutely bereft when it was time to leave paradise for the reality of home.

School always started bright and early on the Tuesday after Labor Day. Unlike many families, we always stayed in New Hampshire until the last possible minute. Most all of our friends were long gone by the time we packed up the car and headed south late Labor Day afternoon. Looking back I’m a little surprised that we didn’t leave at dawn on Tuesday morning.

The other kids showed up looking sharp and ready to go on the first day of school. I still had sand in my hair. My friends’ book bags were filled with shiny new notebooks, pencils and pens. Unless I somehow managed to scrounge up a scruffy old notepad and a stubby pencil, I arrived empty-handed.

Returning home from school that first afternoon, I did my best to convince my mother that I not only needed school supplies but speed was of the essence. Mom was never particularly sympathetic. With melodramatic flair, I insisted my teachers were threatening failure, detention or worse. Still in relax mode and with sand in her hair, Mom insisted the public school system would not, could not expel me because I didn’t have a new pencil. I was not convinced.

Eventually, my pleas wore her down. Off we went to the Five & Dime to pick up middle school flotsam and jetsam.

Of course all the good stuff was long gone. The back-to-school aisle looked like a hurricane had blown through it. While I was swimming, sunning and waterskiing my friends had cornered the market on cool and cute school supplies. I was lucky to find a boring Bic pen and a dull and dreary black notebook. And forget book covers. My mother was too forlorn to understand why I would die before I’d let The Beverly Hillbillies cover my books. In lieu of hari-kari, I became quite expert at cutting and folding paper bags and made my own. My drawings might not have been the envy of the sixth grade but I thought I did okay. Perhaps that’s why I ended up as an art major in college!

Not all gloom and glum, our return to the burbs also meant dinner at the Villa. Never a particularly enthusiastic cook, Mom was too blue that first day or two home to rattle her pots and pans. The Villa was a family favorite and we three kids were more than happy to go along. The noise level was a dull roar, the waitresses were bossy and the food was traditional Italian-American. It was wonderful. The Villa took some of the edge off the pain of being back in the burbs.

Whatever your post-Labor Day reality; I hope you are enjoying all that cooler weather brings. Bon appétit!

Chicken Parmagiana with Spaghetti Marinara
A family friendly dinner for kids from five to ninety-five! My brother always ordered veal or chicken parmagiana when we went to the Villa. Enjoy!
Serves 8

1/2 cup flour
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon paprika
1/2 teaspoon dried thyme
8 skinless, boneless chicken thighs (about 3 pounds)
Olive oil
3-4 cups Marinara Sauce (recipe follows)
About 4 ounces mozzarella, shredded
About 4 ounces fontina, shredded
About 1 ounce Parmigiano-Reggiano, grated
About 1 ounce Pecorino Romano, grated
8 ounces spaghetti
Additional grated Parmigiano-Reggiano and Pecorino Romano for the spaghetti (optional)

Preheat the oven to 375 degrees and put a large pot of water on high heat to boil.

Put the flour, salt, pepper, paprika and thyme in a shallow bowl and whisk to combine. Lightly coat both sides of the chicken with the seasoned flour.

Heat a little olive oil in a large skillet over medium high heat. Working in batches, cook the chicken 2-3 minutes per side or until golden. Transfer the chicken to a non-stick, rimmed baking sheet. Top each chicken thigh with 2-3 tablespoons Marinara Sauce and sprinkle with the cheeses. Bake the chicken at 375 for 10-15 minutes or until the chicken is completely cooked through and the cheeses are bubbling.

Meanwhile, cook the spaghetti according to package directions. Drain the pasta and return it to the pot with enough Marinara Sauce to coat. Don’t drown the pasta in sauce. Cover the pot and let the spaghetti sit for about 1 minute to absorb some of the sauce.

Divide the spaghetti among 8 shallow bowls, top each with a chicken thigh and serve. Pass additional grated Parmigiano-Reggiano and Pecorino Romano for the pasta.

Traditional Marinara Sauce
Makes about 3 quarts*

Olive oil
1 large onion, chopped
1-2 carrots, finely chopped
4 cloves garlic, minced
Pinch or to taste dried chili pepper flakes (optional)
Kosher salt and freshly ground pepper
1/2 cup dry red wine
9-10 cups (three 28-ounce cans) crushed tomatoes
2 sprigs fresh thyme
1 bay leaf
2 tablespoons each chopped, fresh basil and parsley

Heat a little olive oil in a heavy sauce pan over medium-high heat. Add the onion and carrot and season with pepper flakes, salt and pepper. Sauté until the onion is translucent. Add the garlic and sauté 1-2 minutes more.

Add the wine and simmer until reduced by half. Add the crushed tomatoes, thyme and bay leaf to the pot. Bring to a simmer, reduce the heat to low and simmer for 30 minutes. Stir in the basil and parsley and simmer for a minute or two more.

* You’ll want to make plenty of sauce. It freezes beautifully and will come in handy throughout the fall and winter.

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One Year Ago – Croûtes au Fromage
Two Years Ago – Tex-Mex Braised Beef
Three Years Ago – Spicy Chicken Stew
Foure Years Ago – Chicken ChiliOr Click Here! for a complete list of and links to all the recipes on this blog!

What’s your favorite Italian-American dish? I’d love to hear from you! Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

On Being Fearless with Food & Magret de Canard Provençal (Provencal Duck Breast)

“This is my invariable advice to people: Learn how to cook – try new recipes, learn from your mistakes, be fearless, and above all have fun!” ― Julia Child, My Life in France

I love Julia Child.

I also love Dan Aykroyd doing Julia Child. Who doesn’t? With her boundless enthusiasm and imperious voice, Julia revolutionized a generation of home cooks. Or at least the ones who watched public television and agreed that life was too short to eat canned vegetables. She paved the way for countless cookbooks, a bunch of celebrity chefs and more than a few delicious dinners. And she was fearless.
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Are you fearless when it comes to food? If not, maybe it’s time to create a culinary bucket list. Make it your year to cook and eat, maybe not dangerously, but with aplomb!

There are several lists tallying up 100 things to eat before you die floating around. These lists are not all that comprehensive just a bit of this and a bit of that from exotic delicacies to fast food. After reviewing a few, I’ve taken some of their this and that and added a few of my own. I’ve left out the Big Macs and road kill in favor of Dim Sum and moose. Then again, I suppose more than one moose ended up on the dinner table after stopping traffic. Since a moose’s stopping powers are only exceeded by steel-enforced concrete, I don’t recommend hitting one for dinner.

Of course, I couldn’t stop at 100 so I’ve got 101. My list has been influenced by my travels, love of spice and a bit of tradition. Many are on the list because I’ve tried them; others I hope to try. And a few I vow will never cross my lips. I expect I will change my mind at least a dozen times between now and forever, adding and subtracting dishes or growing the list to 201! Whether you eat out or cook them yourself, here are some of the many wonderful (and maybe a few not so wonderful) things you should try … or at least think about trying!

101 Dishes to Cook and Eat Fearlessly

1. Aloo gobi (spicy Indian cauliflower and potatoes)
2. Abalone
3. Absinthe or ouzo – best enjoyed on the beach at sunset
4. Alligator or crocodile – you choose
5. Baba Ghanoush (roasted eggplant dip)
6. Bagna Cauda (warm dipping sauce with anchovies and garlic for vegetables and crusty bread)
7. Baijiu (Chinese white lighting) – best enjoyed on a freezing winter night in front of the fire
8. Baklava or, if you prefer savory over sweet, spanakopita – you choose
9. Barbecue ribs – in a funky rib joint or the backyard on the 4th of July
10. Beans and rice – red beans, black beans, adzuki, pinto or small white beans you choose
11. Becherovka (Czech herbal liqueur) – store it in the freezer and drink it ice cold
12. Bellini (Prosecco and peach cocktail) – stick with the original recipe from Harry’s Bar in Venice
13. Wild berries straight from the bush – I pick them on my walks around Pleasant Lake
14. Homemade buttermilk biscuits
15. Black cow (root beer float)
16. Black Pudding – it’s got nothing to do with dessert
17. Borscht
18. Bouillabaisse – if you’re lucky near a beach in the south of France
19. Buffalo – that’s the big, hairy beast not the wings from upstate New York
20. Calamari – skip the marinara sauce, serve them with Lemon-Basil Aioli
21. Carp or maybe taramosalata
22. Catfish
23. Caviar with icy cold shots of Russian vodka – nostrovia!
24. Cheese fondue – in an alpine hut or at home on a snowy night in New Hampshire
25. Chitlins or andouillette sausage
26. Clam Chowder – New England of course
27. Cognac
28. Crème Brûlée
29. Crickets, grasshoppers or ants or some other insect, chocolate covered or not
30. Dim sum – how about brunch on a rainy Sunday?
31. Dulce de leche
32. Durian (also known as stinky fruit)
33. Edible flowers – nasturtium are wonderful in a salad
34. Eel – sometimes mistaken for a length of garden hose
35. Eggs Benedict
36. Fajitas – with chicken, beef or fish, it’s up to you!
37. Foie gras
38. Frog’s legs
39. Fugu (Japanese pufferfish)
40. Gelato – any flavor as long as it’s authentic
41. Goulash – Hungarian of course
42. Gumbo or Jambalaya or both
43. Haggis – serve it on Burns’ Night, reading Address to a Haggi is optional
44. Honey on the comb
45. Huevos Rancheros
46. Jerk Chicken
47. Kangaroo
48. Key Lime Pie – with a side of Jimmy Buffet
49. Kobe Beef
50. Lassi (a savory or sweet yogurt drink from India)
51. Lobster – from the Gulf of Maine of course!
52. Magret de canard (duck breast with any one of many wonderful sauces)
53. Dirty martini
54. A good mole with chicken or pork
55. Moose
56. Morel mushrooms – in a soup or surrounded by pastry, morel mushrooms (make that any wild mushroom) are a favorite taste of fall
57. Nettle Tea
58. Octopus
59. Ostrich
60. Oxtail
61. Raw Oysters – only in months with an R
62. Paella
63. Pastrami on rye – preferably in a great NYC deli
64. Peking Duck – in Beijing if you can swing it
65. Pho (Vietnamese noodle soup)
66. Homemade pizza – that’s made at home, your home
67. Plantain
68. Polenta
69. Popcorn for dinner
70. Preserved lemons with braised chicken or lamb
71. Rabbit
72. Homemade ricotta
73. Risotto
74. Sauerkraut
75. Sea urchin
76. Shanks – lamb or pork and definitely veal (also known as osso buco), best that you try them all
77. Shark
78. S’mores – how many years has it been? Why not indulge at least once this summer?
79. Snails – with lots of garlic and butter
80. Snake
81. Soft Shell Crab
82. Som Tam (a spicy Thai salad with green papaya)
83. Spaetzle (a German cross between a noodle and a dumpling
84. Center cut Scottish or Norwegian smoked salmon
85. San Francisco sourdough bread
86. Spam – this may require an extra douse of fearlessness!
87. Summer rolls – they are not so difficult to make once you get the hang of it
88. Sushi – with lots of wasabi!
89. Steak tartare
90. Sweetbreads (neither sweet nor bread but the thymus glands of young beef, lamb and pork)
91. The tasting menu at a Michelin star restaurant
92. Thai curry shrimp or scallops
93. Heirloom tomatoes
94. Fried green tomatoes
95. Truffles – the chocolate kind and preferably Swiss!
96. Truffles – the kind you find underground, they’re very pricey so truffle oil counts
97. Twinkie – the makers of this childhood delicacy are in bankruptcy so don’t delay!
98. Vacherine Mont d’Or or du Haut-Doubs (wonderful gooey, stinky cheeses made with unpasteurized milk)
99. Venison – oh no not Bambi! … so how about Elk?
100. A spicy vindaloo with chicken or lamb
101. Wine made from something other than grapes – elderberry? apple? you choose
How many have you already tried? How many are you anxious to try? And how many do you vow will never ever pass your lips?!? Fill out the 101 Dishes score card to see how fearless you are with food!

Bon appétit!

Magret de Canard Provençal
Every spring I like to gather up some of my favorite recipes from warm and sunny climes. This duck will make an excellent addition to your springtime repertoire. And if it’s your first Magret de Canard, you can check one of the 101 dishes off your list. Enjoy!
Serves 4-6

1 1/2 cups dry white wine
4 garlic cloves, minced
3 teaspoons Dijon mustard
1 1/2 teaspoons chopped fresh rosemary leaves
2 teaspoons fresh thyme leaves
Kosher salt and freshly ground pepper
4 duck breasts (about 8 ounces each)
1/2 cup dried apricots, slivered
1 red onion, cut in half and then in 1/4-inch thick slices
Olive oil
1 tablespoon balsamic vinegar
1 tablespoon cognac
About 1/2 cup chicken broth
Juice and grated zest of 1 orange
1 tablespoon butter, cut in small pieces
2-3 tablespoons minced parsley
1/4 cup toasted pine nuts

Lightly score the duck breaks through the skin, but not into the flesh, in a cross-hatch pattern. Put 3/4 cup wine, 3 cloves minced garlic, 2 teaspoons mustard and 1 teaspoon each rosemary and thyme in a bowl, add salt and pepper to taste and whisk to combine. Transfer the duck and marinade to a re-sealable plastic bag and marinate for at least 4 hours or overnight.

Put the apricots and 1/4 cup wine in a small bowl, cover and let sit for at least 30 minutes to plump.

Put the onion and remaining rosemary and thyme in a large skillet; add a little olive oil and the vinegar, season with salt and pepper and toss to combine. Cook over medium-low heat until nicely caramelized, about 20 minutes. Add the remaining garlic and cognac and cook 1-2 minutes more. Add the apricots and wine, toss to combine and cook on low heat for 5 minutes. Reserve.

While the onion is cooking, remove the duck breasts from the marinade and shake off the excess marinade. Heat a large skillet over medium-high heat; add the duck skin side down and cook for 5 minutes. Turn and cook an additional 5 minutes. Transfer the duck to a platter, cover and let rest. (Duck breast is normally eaten rare. If you prefer you meat medium-rare cook it a few minutes longer. If you prefer it well done, then substitute boneless breasts of chicken. Duck breasts don’t do well when over-done and become  tough.)

Drain the excess duck fat from the pan, add 1/2 cup wine and 1 teaspoon mustard, the chicken broth and orange juice and whisk to combine. Bring to a simmer, whisk in the butter and continue whisking until slightly thickened. Add the onions and apricots, toss to combine and cook until heated through.

Slice the duck. Arrange the duck slices on a serving platter or individual plates, garnish with onions and apricots and sprinkle with parsley, orange zest and pine nuts.

The onions and apricots can be prepared in advance. Cool to room temperature, cover and refrigerate.

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One Year Ago – Strawberry & White Chocolate Fool Parfaits
Two Years Ago – Grilled Lamb & Lemon Roasted Potatoes
Three Years Ago – Spicy Olives
Or Click Here! for a complete list of and links to all the recipes on this blog!

Are you fearless with food? How well did you do on the 101 Dishes score card? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Spring Has Sprung & Moroccan Chicken with Green Olives & Preserved Lemon

Most years I greet the first day of spring with a hale and hearty guffaw. Then again, most years there are still mountainous snow banks outside my kitchen window. While the first crocus has yet to raise its perky purple petals to the sun, New Hampshire feels more like May than March. Yes indeed, it feels a lot like spring.

And with spring comes one of those longer-than-long To-Do lists.

From top to bottom, these lists are filled with all that stuff that no one in their right mind wants to do. Or at least, I never want to do. You know … emptying every drawer in the kitchen, washing all those little plastic trays and putting everything back again. Sorting through ten years of paperbacks and, instead getting lost in a favorite old thriller, packing them up for the book sale. Same goes for organizing your sweater drawer and changing batteries, light bulbs and the furnace filter. And don’t forget your taxes are due in less than a month.

Sure the first day of spring is welcomed but (unless you live to wash windows and organize old bills and bank statements) the spring To-Do list is not. Why not shake things up with some lighthearted fun and a spring-has-sprung list? Mine might look something like this:

1. Ski at least one last time and wear your favorite Hawaiian shirt. If you don’t have a Hawaiian shirt, improvise. When the snow turns to wet cement, relax on the deck with a burger and beer.

2. Spend a rainy afternoon at the movies. Don’t forget the Milk Duds … unless you prefer Junior Mints or Jujubes.

3. And since there will inevitably be more than one rainy day, spend a morning at your favorite museum. Most museums have a charming and delicious little café tucked into a corner somewhere. Take a break to rest your feet while you enjoy a coffee and croissant or a lovely lunch.

4. Whether it’s lunch or dinner, next time you’re out on the town, skip the entrée. Instead, enjoy a gorgeous salad, wicked appetizer and decadent dessert. Do not feel guilty for one single minute. If you do, hum a little tune to get your mother’s voice out of your head.

5. Pack a picnic and head to the lake to watch the ice melt. If you can’t find one, start an ice-out pool. Bring a good book or a Frisbee; an ice-out is a little like watching paint dry except you’re out in the sunshine.

6. When warm breezes blow and the sky is bluer than blue, fly a kite. Yes, the fields will be muddy but don’t let that bother you. Throw on your rubber boots and raise your face to the sun. Afterwards, stop by that gelato shop you love or whip up a batch of your favorite flavor at home.

7. On the next warm, sunny afternoon, drive to the coast and take a walk on the beach. Stop for tea and a cupcake before you drive home again.

8. While you’re in a beachy mood, turn your next dinner into a beach party. Invite everyone to dress appropriately in sundresses, shorts, t-shirts and flip-flops. Dust off your old Beach Boy albums and drag the grill out of the garage. It’s time to dance and serve up your favorite warm weather dishes.

9. Or search the world for recipes from warm, sunny climes. A new chicken recipe would be good. Try something exotic with interesting herbs and spices. Invite your nearest and dearest over to enjoy it with you.

10. Invent a new cocktail (with or without alcohol) and name it Spring Has Sprung. Ask your friends to do the same and host a taste-off and tapas party. With a fun and festive evening of fancy drinks and good food, everyone goes home a winner.

Enjoy the early spring and bon appétit!

Moroccan Chicken with Green Olives and Preserved Lemon

With a wonderful combination of lemon and spice, Chicken with Green Olives and Preserved Lemon is a great dish to celebrate spring. Enjoy!

Serves 4

Olive oil
4 chicken breasts or thighs or a mix of both
1 medium onion, coarsely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon cinnamon
1 teaspoon freshly ground pepper
1 teaspoon cumin
1 teaspoon sweet or hot paprika
1 teaspoon or to taste red pepper flakes
1 teaspoon cloves
1/2 teaspoon kosher or sea salt
1/2 cup cracked green olives, pitted and quartered
1 cup dry white wine
1 cup chicken stock
1 large pinch saffron
1 bay leaf
1 preserved lemon (8 wedges), recipe follows
Garnish: fresh cilantro leaves, chopped

Heat a little olive oil in a large casserole over medium high heat. Add the chicken to the casserole and cook each side for about 5 minutes or until golden brown. Remove the chicken from the pot and reserve.

Add the onions to the casserole and cook, stirring frequently, until translucent. Add the garlic, ginger, cinnamon, pepper, cumin, paprika, red pepper flakes, cloves and salt and cook for 2-3 minutes more. Add the olives, wine, stock, saffron and bay leaf to the pot and stir to combine.

Rinse the preserved lemon wedges and separate the pulp from the peel. Discard the pulp, cut the peel into strips and add to pot.

Return the chicken to the casserole and bring to a boil. Reduce the heat to low, cover and cook for 35 to 40 minutes or until the chicken is cooked through. Discard the bay leaf and transfer the chicken to a serving platter or individual plates. Spoon a little sauce over the chicken and garnish with cilantro. Serve immediately with additional sauce.

Preserved Lemons
8-12 fresh lemons
About 1/3 cup kosher or sea salt

Slice half of the lemons in eights. In a mixing bowl, toss the lemons generously with salt. Tightly pack the lemons and salt in a clean, sterilized pint jar. Add the juice of the remaining lemons to the jar. If you don’t have enough lemons and lemon juice to fill the jar, top it off with extra virgin olive oil.

Secure the lid and store in the refrigerator for at least 10 days before using. The lemons will keep, refrigerated, for at least a couple of months.

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One Year Ago – Grilled Strip Steak with Gorgonzola Sauce
Two Year Ago – Linguine with Sundried Tomato Pesto & Roasted Eggplant
Three Years Ago – Fettuccine with Classic Bolognese Sauce
Or Click Here! for a complete list of and links to all the recipes on this blog!

What’s on your spring-has-sprung List? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012

Black Friday & Curried Thai Soup with Noodles, Turkey & Vegetables

If you are looking for Thanksgiving menus and recipes … Click Here!
Otherwise – read on …

The Friday after Thanksgiving marks the start of the holiday shopping season. Sometime in the 1960’s it was christened “Black Friday”. Some say the name refers to the heavy traffic on the roads and chaos in the stores. Others contend the name refers to the day when retailers turn the profitability corner to end the year in the black.

Without question it is a dangerous day to go shopping. The big stores open their doors at 5 a.m. touting huge, super-fantastic sales. Mobs of shoppers with long lists jam the aisles and too-loud holiday muzak fills the airwaves. Jostled by crowds, assaulted by noise and confusion, shopping on Black Friday is part obstacle course, part endurance race.

I must confess I avoid the stores on Black Friday. Don’t get me wrong, I enjoy Christmas shopping. I just question the wisdom of venturing out into the fray while nursing a tryptophan hangover. Black Friday aside, it’s fun to hunt down the perfect something or other for everyone on your list.

I think that I was five when I made my first venture downtown to do my own Christmas shopping. Then again, I might have been six. Before leaving the house I carefully counted out my nickels, pennies and dimes. The grand total was all of one dollar, more or less. With my precious change jingling in my pocket, my dad took me to Woolworth’s. Now we have Walmart and dollar stores, then we had Woolworths. It was the store of choice for budget conscious shoppers with only a dollar to stretch.

My collection of coins had to cover my entire family. Both sets of grandparents, my great Aunt Bess, my dad and sister. My brother was born a few years later and Mom’s handmade gift was coming from art class. Every year our teachers came up with creative ideas for one or both of our parents. Our class photo and some combination of Popsicle sticks, glitter and plaster of Paris was generally involved.

Dad stayed a discreet distant away while I wandered the aisles. The store was a bit daunting with its too bright florescent lights and too many aisles packed with potential presents. Still I managed to find a lace handkerchief, a pin cushion and a tiny bottle of eau de cologne for my grandmothers and aunt. My sister was easy, jacks or a bag of marbles, I can’t remember which. At a loss, I called Dad over for help with the grandfathers. A pen and a note pad went into my basket before I shooed him away and headed to the tool aisle.

Even as a kid I loved tools and gadgets so I figured Dad must too. From a shiny screwdriver when my budget was slim to a fancy juicer when it wasn’t, Dad has received more than his fair share of whiz-bang tools and terrific gadgets. At least I think they’re terrific.

When you are five, there is something quite wonderful about gift giving. It was a thrill to watch my family open their oh so carefully chosen presents on Christmas morning. At least for a minute or two, it was even better than the Ginny doll or maybe it was Betsy Wetsy waiting for me under the tree.

A lot has changed since I was five. Woolworths went out of business a long time ago and a dollar can no longer buys gifts for an entire family. But then again, maybe very little has changed. After all, the joy of giving never gets old. I hope that you can stay away from the traffic jams, malls and crazy crowds this Black Friday. Spend the day enjoying the gift of time with family and friends.

Bon appétit!

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Curried Thai Soup with Noodles, Turkey & Vegetables
After a traditional New England Thanksgiving dinner I like to spice up the leftovers. More soupy noodles, than noodle soup, this one packs a punch! Enjoy!
Serves 4
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Vegetable oil
1 large onion, chopped
4 carrots, chopped
4 celery stalks, chopped
4 cloves garlic, minced
1-inch piece ginger, minced
1 teaspoon or to taste Thai red curry paste
4 cups turkey (or chicken) stock – homemade (recipe follows) or store bought
1 cup unsweetened coconut milk
1 tablespoon fish sauce
1 tablespoon soy sauce
2-3 sprigs fresh thyme or 1/4 teaspoon dried
1 bay leaf
2 cups cooked turkey in bite size pieces
About 4 ounces vermicelli rice noodles
About 8 ounces baby spinach, roughly chopped

Put a little oil in a large casserole. Add the vegetables, garlic, ginger and curry paste and cook over medium heat for about 10 minutes.

Increase the heat to medium high. Add the stock, coconut milk, fish sauce, soy, thyme and bay and bring to a boil. Reduce the heat to low and simmer until vegetables are tender, about 10 minutes. Stir in the turkey and simmer 5 minutes more.

Increase the heat to medium-high, add the noodles and cook for 1-2 minutes, stirring and poking the noodles down into the hot broth to cook evenly. A handful or two at a time, stir in the spinach and cook until it starts to wilt. Remove the pot from the heat, cover and let sit for 2-3 minutes. Ladle into bowls and serve.

If you have any roasted butternut squash left over from Thanksgiving, add it to the soup along with the turkey.

You can make the soup ahead. Before adding the noodles and spinach, cool the soup to room temperature and then refrigerate covered. This recipe also works well with chicken.

Turkey Stock
1 turkey carcass
1 large onion, quartered
2 carrots, cut into large chunks
2 celery stalks, cut into large chunks
6-8 quarts water – enough to cover the turkey and vegetables
1 bay leaf
3-4 sprigs fresh thyme or 1 teaspoon dried
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

Put the turkey, vegetables, water, bay leaf, thyme, salt and pepper and in a large soup pot. Bring to a boil over medium high heat. Skim the foam as it collects on the surface. Reduce the heat to low, cover and simmer for 2 – 2 1/2 hours.

Remove the turkey bones and vegetables from the pot and discard. Strain the stock through a sieve or colander lined with cheesecloth. For a richer stock transfer the strained broth to a clean soup kettle, bring to a boil, reduce the heat and simmer until it has reduced by 1/4 or up to 1/2. Cool, skim any excess fat and refrigerate or freeze until ready to use.

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One Year Ago – Roast Turkey with Mom’s Stuffing & Giblet Gravy
Two Years Ago – Penne Gratin with Leftover Turkey
Three Years Ago – Leftover Turkey Stir-fry
Or Click Here! for a complete list of and links to all the recipes on this blog!

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new stories and recipes.

Want more? Feel free to visit my photoblog Susan Nye 365 or click here for more recipes and magazine articles or here to watch me cook!I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.

© Susan W. Nye, 2011

Confessions of a Sweet Corn Bandit & Grilled Corn, Black Bean & Avocado Salsa

Forget the Fourth of July fireworks, sand castles and the Hospital Day Parade. No summer event is more eagerly anticipated, more impatiently awaited than the first ears of sweet corn. Want perfection? Minutes after it’s picked, husk a ripe ear of corn and plunge it into a pot of boiling water. Cook it for exactly 4 minutes and enjoy bliss with a little butter and salt.

Like many women, thirteen was one of the worst times of my life. I was plagued with the usual angst of adolescence. I had my fair share of pimples. My unruly curls produced a never ending run of bad hair days, particularly in the summer. And, I had braces. My teeth were encased in torturous steel, wire and rubber bands. Not only painful, braces made it virtually impossible to eat corn on the cob. After the first bite, kernels were hideously and obstinately embedded in every steel nook and cranny. Taking pity on me, my mother tried cutting the kernels off the cob. It just didn’t taste the same. In despair, I gave up fresh corn for the duration.

When I moved to Switzerland I was again deprived of sweet corn. For close to twenty years I lived near Geneva; where, until fairly recently, corn on the cob was only for cows. About the time I packed my bags to move back to the States, corn on the cob began to trickle ever so slowly onto supermarket shelves. Grown in southern Africa, by the time the ears arrived they were a poor and pitiful shadow of what sweet corn should be.

There is a lot of open farm land surrounding Geneva and the Swiss grow cow corn in abundance. After all it takes a lot of corn to feed the cows to get the milk to make all that cheese and chocolate. Bicycling through those fields was one of my favorite weekend activities. I always looked at those fields with longing (for sweet corn) and despair (because it wasn’t). One particular Saturday, some friends and I went on a long bike ride past row after row of ripening corn.

After the ride, we joined forces for an impromptu potluck cookout. Preparations were well underway when a few of us were hit by the nagging sense that something was missing. Corn on the cob of course! Fueled by optimism and hope, we decided that there must surely be a tiny window when cow corn was sweet and crisp. And of course we figured that the tiny window was open at just that very minute.

And so began the great Corn Caper. We donned baseball caps, hoodies and sunglasses, hopped back on our bikes and went off to pilfer the nearest field. Our band of merry thieves was not made up of foolish teenage hooligans but foolish thirty-something professionals uncontrollably driven by delicious memories of fresh sweet corn. At least for the moment we didn’t care if our families were shamed by scandalous headlines (Foreigners Arrested in Agricultural Heist – Deportation Imminent). Nor did we worry that the farmer might skip 911 and fill our backsides with buck shot.

We completed our raid without apprehension or worse and returned to the party with backpacks stuffed with corn. Working against the clock, we husked the ears and threw them into boiling water. With great anticipation we all took the first, long-awaited bite. Edible, but tough and tasteless. We were denied that sweet taste of summer … and home.

Of course there was an upside to the whole debacle. Since our caper could hardly be called successful, I was not tempted to quit my job and begin a life of crime. Enjoy summer’s bounty and,

Bon appétit!

Grilled Corn, Black Bean & Avocado Salsa
This salsa is great as an appetizer with tortilla chips and delicious as a side dish with chicken or seafood. Enjoy!
Makes 5-6 cups

Juice of 1 lime
1/4 cup extra virgin olive oil plus more for the corn
2-3 cloves garlic, minced
1 tablespoon or to taste minced jalapeno
1 teaspoon cumin
Kosher salt to taste
2-3 ears corn, shucked (about 1 1/2 cups of kernels)
1 pound tomatoes, cored, seeded and chopped (about 1 1/2 cups chopped tomato)
2-3 scallions, thinly sliced or about 1/2 small red onion, finely chopped
1 1/2 cups (15-ounce can) cooked black beans, rinsed and drained
2-3 tablespoons roughly chopped cilantro leaves
1-2 avocados, chopped

Put the lime juice, olive oil, garlic, jalapeno and cumin in a small bowl, season with salt and whisk to combine. Let sit for at least 10 minutes to combine the flavors.

Preheat the grill to high. Brush the corn with a little olive oil. Lay the ears directly on the grill and cook for 3-5 minutes, turning to cook evenly. Remove from the grill and when they are cool enough to handle, use a sharp knife to remove the kernels from the cobs. (When fresh corn is not available, stir-fry frozen shoepeg corn in a little olive oil over medium-high heat until lightly browned.)

Put the corn, tomatoes, scallions and black beans in a large bowl and toss to combine. Pour the lime juice-olive oil mixture over the vegetables and toss to combine. Add the cilantro and toss again. Let sit for 15-20 minutes or up to a few hours in the refrigerator to mix and meld the flavors.

Add the avocado, toss to combine and serve immediately as a dip with your favorite tortilla chips or as a side dish with grilled chicken or seafood.

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One Year Ago – Crostini with Goat Cheese
Two Years Ago – Corn & Chicken Chowder
Three Years Ago – Joe Nye’s Perfect Lobster  

Did you suffer through braces in middle school and high school? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my other, cleverly named blog, Susan Nye’s Other Blog, or photoblog Susan Nye 365. You can find more than 250 recipes, links to magazine articles and lots more on my website. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.©Susan W. Nye, 2011

On Men and Grilling & Tandoori Chicken

Every year about this time I receive a well traveled email from at least one friend about men and grilling. In a nut shell, the story recounts the division of labor that exists between men and women at a summer cook-out. Women invite the guests, plan the menu, do the shopping, fix the appetizers, make the barbecue sauce, potato salad and coleslaw, bake the brownies, set the table and arrange the flowers. On the other hand, midway through the party, men grab the perfectly marinated meat, tongs and a long handled fork, take a leisurely stroll over to the grill and cook. Depending on how you like your steak, they’re done in about ten minutes.
Now I know that lots of men do more than periodically work the grill. Some do a lot more. So if this particular division of labor doesn’t sound familiar, thank your lucky stars. Still and all, in households far and wide, cooking inside is women’s work and the grill is a male-only domain. Myth or reality, it’s widely believed that all men love to grill.

I’ve done a bit of research on the subject. The commonly-held but not necessarily proven theory suggests that grilling attracts men because fire is involved. And fire equals danger. Any task where there is even a remote chance that a large tree or the garage could burn down, well, that is a task just begging for a manly man. As far as I’m concerned, it’s a good story and I’m sticking to it. Let the men get all stinky from the smoky grill. I’m busy enough getting everything else on the table. Over the years most if not all of my male friends and family have graciously jumped in to take a turn or two at the grill. So far it’s worked out pretty well. I have yet to lose a single tree or garage.

Knowing that there is strength in numbers, I generally look for a few volunteers. There may be a fleeting moment of hesitation but, before you know it, most if not all the men drift over to the grill. It’s a great ice-breaker and gives them a chance to swap stories and lies, talk sports and do a little male bonding. Whether you have a new in-law or your party includes a shy friend, hand them a beer, a pair of tongs and a rack of ribs. They will fit in just fine with the rest of the grill masters. Before you know it everyone will be best buddies.

But, and that’s a big BUT, before you hand over the tongs, a few words of warning:

Many, dare I say most, men have an uncanny desire to play with their food. It doesn’t matter whether it is chicken, chops, beef or fish; they can’t stop themselves from poking, prodding and haphazardly flipping. Don’t let them. With each poke, a bit of the juices escape. The more they poke, the tougher and drier your dinner will get until you might as well serve an old shoe. To get a good sear, flip the meat or fish once and only once. (There are a few exceptions to this one flip rule but not enough to worry about. At least not until your manly man decides to cook a twelve pound rib roast or twenty pound turkey on the grill. Then again, maybe you can convince him to wait until fall and cook it inside!)

And finally, if you use a gas grill, never, ever assume that your manly helpers will think to turn it off when they have finished cooking.

Enjoy a wonderful summer full of cook-outs with family, friends and manly men,

Bon appétit!

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Tandoori Chicken
Add a little Indian spice to your next cookout with Tandoori Chicken. Enjoy!
Serves 4

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2 tablespoons olive oil
1/2 onion, roughly chopped
3-4 cloves garlic
1 inch piece ginger, roughly chopped
1 teaspoon chopped jalapeno pepper
1 tablespoon paprika
2 teaspoons curry powder
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon cayenne pepper
Grated zest of 1 lime
1/2 cup plain yogurt
About 1 1/2 pounds skinless, boneless chicken breast
Garnish: cilantro leaves and lime wedges

In a blender or small food processor, combine the oil, onion, garlic, ginger and jalapeno and process until smooth. Add the spices, lime zest and yogurt and process until smooth and well-combined. Let the mixture sit for 15-30 minutes to combine the flavors.

Put the chicken in a bowl, add the yogurt marinade and turn to coat evenly. Cover and refrigerate for at least 4 hours or overnight, turning occasionally.

Pre-heat the grill to medium high.

Reduce the heat to medium and grill until the chicken is cooked through, about 3-5 minutes per side or until it registers 160 degrees on an instant read thermometer. Don’t overcook!

Remove from the grill, let the chicken rest for 5-10 minutes and slice. Serve garnished with cilantro leaves and lime wedges.

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One Year Ago – Blueberry Muffins
Two Years Ago – Peanut Butter Brownies

What’s your grilling story? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my other, cleverly named blog, Susan Nye’s Other Blog, or photoblog Susan Nye 365. You can find more than 250 recipes, links to magazine articles and lots more on my website. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2010

Good Friends Plus Good Food Make a Great Party & Roast Chicken

Good friends always make for interesting and fun times. Add some good food and you have the makings of a wonderful party. Whether it’s brunch, lunch, cocktails or dinner, all the best parties have really good food. I thought I was having a big “ah ha” moment when I put this particular two and two together a few years ago. Yes, yes. I know. It does seem pretty obvious. When I mentioned my epiphany to a friend her only response was, “well, duuuhh.”

After that first “well duh” moment, I’ve also figured out that some foods are more or less guaranteed to bring smiles. Of course nothing is fool proof but anyone who worries and frets about entertaining should rest easy. It is surprisingly simple to make people happy.

First of all, food does not have to be complicated to be good. You don’t have to quit your job and move to Paris for a year to learn to cook well. Even if cooking intimidates you, all you need are with a few good recipes and wonderful fresh ingredients. The secret to success is to take a small step away from the everyday. Serve dishes that everyone loves but can’t find the time or budget or just can’t be bothered to make. Think about it  …    when was the last time you made lasagna, cooked a rib roast or roasted a whole chicken?

Here are a few tips for a crowd pleasing party:

Everyone loves beef. Well maybe not everyone, vegetarians tend to avoid it but pretty much everyone else. However, over the past several years, more and more people have cut back on beef.  Put a great steak or beef tenderloin on your dinner party menu, cook it to perfection and your guests will feel like kings and queens. If tenderloin and sirloin are not in the budget, a pot of spicy chili or gorgeous braised beef are sure to delight. Especially when it’s cold, snowy, rainy or all three. And when the weather finally turns warm, is there anything better than a perfect burger? Remember, your party doesn’t have to be fussy or fancy to wow your guests, just delicious and fun.

Old fashioned dishes are sure to please. These are the recipes that your grandma knew by heart and made if she was a good cook. One of mine was and the other, well, not so much. What was your nana’s specialty; traditional New England chowder, roast pork with apples and onions or southern fried chicken? If you loved it as a kid, there is a good chance that your friends will love it today. One of my favorite party dishes is roast chicken. For two reasons. First, everyone loves it. And second, almost no one roasts a whole chicken anymore. Try it; your friends will enjoy a warm and wonderful evening and think you are a genius in the kitchen.

Everything tastes better after it’s been sprinkled with cheese; especially when it’s bubbly and golden brown. Mac & cheese is not America’s favorite comfort food for nothing. Whether you start your party with warm bruschetta generously sprinkled with parmesan and Fontina, bake up a beautiful lasagna or serve a cheesy gratin as a side dish, your friends will sing your praises.

End on a high note. Who doesn’t love dessert? For a fruity sweet, consider something a bit elegant like pears poached in red wine or warm and homey like apple crisp. On the other hand you can never go wrong with chocolate. From decadent chocolate torte to everyone’s favorite birthday cake or brownies, what’s not to love?  In a hurry? Serve really good ice cream with thick and rich chocolate sauce and your guests will think they’ve died and gone to heaven. Whatever you prepare, your guests will savor and remember your wonderful dessert for days to come. Dessert not your thing? That’s what bakeries are for!

Have a wonderful evening and bon appétit!

Roast Chicken
Fill the house with the warm, wonderful smell of a chicken roasting in the oven.  For a homey dinner like grandma used to make, add some smashed potatoes and sautéed spinach. Enjoy!
Serves 4-6

1 (about 6 pounds) roasting chicken
1 lemon, quartered
6 cloves garlic, peeled
1 medium onion, peeled, trimmed and quartered
1 teaspoon herbs de Provence
Kosher salt and freshly ground pepper
1 cup dry white wine
1 tablespoon Dijon mustard
2 tablespoons cognac
1-2 tablespoons butter, cut in small pieces

Preheat the oven to 425 degrees.  Remove the giblets and reserve for another use. Rinse the chicken inside and out and pat dry.

Put the chicken on a rack in a roasting pan. Sprinkle the chicken’s cavity liberally with salt and pepper. Squeeze lemon juice over the chicken. Put the lemon pieces, onion and garlic into the bird’s cavity.  Sprinkle the outside of the chicken with 1/2 teaspoon herbs de Provence and liberally season with salt and pepper.

Put 2 cups of water in the bottom of the roasting pan. Loosely cover the chicken with foil.

Roast the chicken for 15 minutes.  Turn the heat down to 375 degrees and continue roasting for 1 1/2 hours or until an instant-read thermometer inserted into the thickest part of the thigh reads 160 degrees.  If the water in the bottom of the pan evaporates before the chicken is done, add some more. Remove the foil for the final 45 minutes of roasting.

Transfer the chicken to a platter and let it rest while you prepare the sauce.

Transfer the roasting pan to the stove top, add the wine, whisk in the mustard and remaining herbs and bring to a boil over medium-high heat. Reduce the heat and simmer for 5-10 minutes. Add the cognac and butter and simmer, whisking, for about 5 minutes more. Check for seasoning.

Carve the chicken. Add any of the chicken’s juices back to the sauce and strain the sauce into a sauceboat. Serve the chicken and pass the sauce.
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One Year Ago – Roasted Asparagus with Walnuts
Two Years Ago – Roasted Eggplant with Peperonata
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Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2011