Long ago I posted about Spam and referenced Spam Musubi, a "snack food" similar to onigiri and popular in Hawaii.  I had purchased a can (read several cans) of Spam and even bought a musubi mold from our local Japanese import store and kept promising Mr. that I would make Spam Musubi.  Mr. loves Spam.  There was no reason he would not like Spam Musubi.  He liked it.

I made a small batch of Japanese rice and opened a half can of Spam (it was on sale at a great price - until we learned it was a can only half the size of the regular Spam - we bought it anyway).  I figured if we did not like it I would not have wasted a full can of Spam.

My musubi was largely based on the recipe found here.  As instructed I sauteed the Spam in a skillet until golden brown, then added a little soy sauce and Mirin (okay, not exactly as instrected since I had misplaced the "recipe" but it worked out great).  I simmered until the "sauce" had cooked into the Spam and carmelized a bit.

I moistened my mold and started assembling the musubi.  The first one got way too much rice in it, meaning the subsequent versions contained too little.  No matter.  The Spam was the important thing.

I sprinkled a bit of seasoning, wrapped it with nori and we feasted on musubi with forks as the rice kept crumbling and falling out.  Note to self:  make rice stickier next time and cut the nori wide enough to wrap the entire thing.

Oh yes, there will be a next time.

Quotable Quotes; in the category Well That's Not Quite What I Meant But . . .

"Life would be easier if you could mark people as spam . . . "  Anonymous

I'm making these biscuit dough pizzas again for only the second time.  I first blogged about them at madKnews.  I was almost embarrassed to confess to liking them as they stand for everything I dislike in the kitchen, namely convenience foods.  But I also confess I buy and use these biscuits (and crescent rolls and bread and cookie dough and pizza dough) all the time so . . .

The reason I decided to make these again is because they were so good the first time.  That and the fact that I found pepperoni in the freezer when I thought there was none.  Moral of the story - clean your room!  You'll find things you thought were gone!

Another reason is that tonight is a special TV night which means I'll be in front of the tube pretty much all night long and these can be made oven-ready in just a few minutes, then baked when wanted.  Nifty.

Quotable Quotes; in the category That's What I'm Talking About - Less Talk!

"So I promise you that this State of the State, like a good pizza, will be delivered in 25 minutes or less."  Ruth Ann Minner, Governor of Delaware 2001- 2009

Totally Easy Pot Roast

I was looking through some recipes this weekend and came across this wonder.  It reminded me of a recipe I saw made back in the 1970s by the housekeeper of my dance teacher, who used to have us over to her house for meals.

Keep in mind I never knew growing up that things like stew and pot roast were supposed to taste good.  I thought stringy beef in watery gravy with mealy potatoes was how it was supposed to be.  Thus my dislike for things like Swiss Steak.  Indeed, once when offered a serving of homemade lamb stew by my boss, who brought in a crock pot full, made by his wife, for lunch I at once declined.  Thankfully he insisted and I tasted the most delicious stew ever.  Unfortunately I have never been able to duplicate the recipe, though not for lack of trying.

I also thought pot roast was supposed to contain lots of vegetables and lots of water.  How else was it supposed to feed a family of eight and how else were you going to get those mushy carrots and soggy potatoes?

Watching this woman prepare the pot roast was interesting.  She laid a large chuck steak in a shallow corning ware pan, seasoned it and covered it all over with thinly sliced onions.  She added a splash of vinegar.  When I asked why she replied that "it cuts the grease".

When I saw this recipe for the very best pot roast I remembered the sight of that woman preparing this humble dish, the smell of it cooking slowly all afternoon and the taste of succulent meat and rich gravy.  This recipe may not provide rich gravy (unless you thicken it with a roux and add some cream or butter) but it will produce delicious pan drippings to spoon over potatoes or noodles.  Don't blink or you'll miss it.

Lightly grease a 9 x 13 inch shallow pan.  Lay in the pan a 3 lb. chuck steak with ALL fat removed.  Season with salt & pepper and 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme) and a crumbled bay leaf.  Thinly slice one or two onions and lay the slices over the meat.  Do not add any water as the dish will make its own.  A teaspoon or tablespoon of vinegar may be added.  Cover the pan with heavy duty foil and seal tightly.  Place in a 275 f oven for six hours.  Don't lift the foil until done.  Allow to rest briefly before slicing or shredding the meat for serving with its juices.

Quotable Quotes; in the category Does Anybody Really Know What Thyme It Is?

"A minister has to be able to read a clock.  At noon, it's time to go home and turn up the pot roast and get the peas out of the freezer."  Garrison Keillor

Meat . . . Loaf . . . Meatloaf!

I made meatloaf yesterday.  Since it's only the two of us I made a small one using 1 pound of ground beef.  I know a meatloaf should be made bigger but even using a whole pound of beef meant half the loaf was leftover.  What to do with the leftovers?  I don't like meatloaf sandwiches and I was not confident I'd enjoy it reheated - and reheated leftover mashed potatoes are never my favorite thing.  Cottage pie to the rescue!

I know most people talk about Shepherd's pie but that, strictly speaking, is made with leftover roast lamb.  A similar dish made with leftover roast beef is known as Cottage pie.  Just sayin'.

I know there are recipes for Shepherd's pie that start with ground beef that is browned, things added, then assembled into the well knows dish with a mashed potato topping.  I make it a rule never to cook two meals when I will only end up with one.  Better to cook once and have two meals.  Thus my Shepherd's or Cottage pie is always made of leftover meat and mashed potatoes.

My sister confirmed that my leftover meatloaf would make a successful pie.  Here's how it goes.

Slice, cube and crumble cold leftover meatloaf into a lightly oiled casserole of appropriate size.  Moisten the meat with enough leftover gravy or juices just to make it moist - not wet.  If you don't have any leftover gravy add some tomato sauce and a little Worcestershire, or even ketchup and/or barbecue sauce.

Add any leftover vegetables you may have or add some canned or frozen (cook first) vegetables.  We want this to be a one-dish meal so go ahead and add plenty.  I like to make sure there is some corn and green beans.  Diced carrot is also good.  Use what you like or what you have.  Give it a stir so it's well combined, and spread it evenly in the dish.

Now plop some leftover mashed potatoes over the top.  Moisten your hands with water and smoosh the mash all over until it's evenly covered.   You want a layer about 3/4 inch thick or so.  (If you wish you can moisten the potatoes with a little milk first to make them easier to spread).  Take a spoon or a dinner knife and dollop little swirls over the potatoes as if icing a cake.  (Optional, some people like to mix a little shredded cheese into the potatoes - I do not - do what  you like best).  I dot a few bits of butter over the potatoes and sprinkle generously with paprika for a pretty color.

Pop your pie into a hot oven - about 375-400 f - for about an hour until the pie is piping hot throughout and the potatoes lightly browned on top.  Covering the casserole with a lid or a layer of aluminum foil will help it heat and prevent too much browning.

Serve your pie hot with a side salad, a little crusty bread or whatever you like best.

If you do not have any leftover meatloaf use any leftover meat such as roast beef or lamb, pot roast, steak even!  If you do not have a favorite meatloaf recipe here's one you can try.

Combine in a bowl about a cup of bread crumbs, cracker crumbs or crushed cornflakes with an egg and a small onion, finely minced.  Season with Worcestershire sauce, salt & pepper, a little cayenne pepper and some green herbs.  An Italian seasoning blend or poultry seasoning will do or you can add a pinch of oregano, basil, thyme, tarragon, parsley, you get the idea.  Add about a pound of ground beef (or a combination of ground beef, veal and/or pork) and mix well to combine.  Use your hands - the best kitchen tools for the job!

Spray a piece of foil with vegetable cooking spray and fold up the edges to form a rim.  Place this on a baking sheet and plot the meat mixture on it, shaping it into a free form loaf about 2 inches or so thick.  Smooth the top and pop it in a 350 f oven for about 1 to 1 1/2 hours.

While it bakes mix in a small bowl about a cup of ketchup or a combination of ketchup & barbecue sauce with a little more Worcestershire and/or soy sauce, some lemon juice and some molasses or brown sugar.  Or just use plain ketchup.  After the loaf has baked about a half hour start spooning the ketchup mixture over the top, repeating about every 15 - 20 minutes.  This forms a glaze that will be crusty in spots.  When the meatloaf is done turn off the oven and allow to rest while you finish preparing your mashed potatoes and gravy and other sides.  Enjoy and think about the meatloaf sandwich or cottage pie you'll be savoring the next day.

Quotable Quotes in the category It's Comfort Food But Is It Hip?

"The day that I ever become hip . . . please shoot me and put me out of my misery!"

Meat Loaf, Rock Musician

It's a scone . . . It's a biscuit . . . no, it's HAM & BLUE CHEESE!

Oh wow.  Y'know how sometimes you discover something you should have known all along, and it turns out to be something wonderful?

The other day the boss went to the deli/bakery around the corner to pick up a sandwich for lunch (my tighter budget required a trip to Schlub-way for the $5 daily special).  Back at the office, we ate our lunch together and perused the crossword puzzles, as usual.  After the sandwiches were gone the boss produced one of those plastic bakery boxes with something inside.  It was irregularly shaped and rubbly on top and had red chunks in it with little dark flecks.  It looked like a scone with dried cherries or cranberries baked in.  I assumed he had brought it for dessert, maybe.

He picked it up and broke it in half, presenting one half to me.  "Is it a scone?", I asked.  "Are those dried cherries or cranberries?"  He just held the half out to me, an inviting look on his face.  I took it and he replied "It's ham and blue cheese". 

One bite was all it took.  The little dark bits were neither poppy seeds nor flecks of herb - they were specks of blue cheese.  The red bits were chunks of ham.  Oh.  Wow.  Ummmm . . . . .

It took me mere seconds to realize I could make these.  Their taste and texture are similar enough to those wonderful cheddar cheese biscuits that are available at a certain seafood restaurant chain and whose recipe appears in countless "copycat" versions in Church Lady Cookbooks and cooking websites everywhere.

Without further ado, get yourself a box of Bis-Qwik or Jif-fee baking mix and commence to something yummy.


Ham & Blue Cheese Scones . . . Or Biscuits . . . Or Whatever

2 1/2 cups baking mix
4 tablespoons cold butter, divided, cut in pieces
3/4 cup cold milk
1/4 teaspoon garlic powder (or seasoned salt, Lawry's, Old Bay etc.)
about 1/2 cup ham cut in 1/2 inch dice
about 1/2 cup crumbled blue cheese
1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees f.  Cut 2 tablespoons butter into baking mix with a pastry cutter or two knives, as for pie crust.  There should be large and small bits of butter coated with the floury mix. Add remaining ingredients and stir gently just until combined.  Don't over mix.

Using a 1/4 cup measure or similarly sized ice cream scoop, drop scoops of the mixture onto an ungreased baking sheet.  Bake for 15 - 17 minutes until tops are golden brown.

Meanwhile, combine remaining 2 tablespoons melted butter with 1/2 teaspoon garlic powder and a pinch of salt (or 1/2 teaspoon seasoned salt, omitting the pinch of salt).  Remove biscuits from the oven and brush with the melted butter mixture.  Allow to cool as long as you can stand it, then commence to gobbling these down.

Quotable quotes; in the category  He Says Biscuits But He Means Cookies . . . Or Crackers . . .

"I love cheese and biscuits, the stronger the better."  Eric Bristow, English darts player

Rat Tat Toodley!

The title of this post comes from a few old Three Stooges shorts where they chanted "rat-tat-toodley, day-day"!  I don't recall why, just the chant.  Here is a link to one - the chant comes in about 5:59.

I was preparing my favorite zucchini the other day and was prompted to blog about it.  As I was preparing it was I thinking of ratatouille, that classic dish of eggplant, tomatoes, zucchini, onions and what have you that is so romantic and so . . . unpalatable.  I don't know why - I love the idea of ratatouille, I just don't like actually eating it.  It's not the eggplant - I love Moroccan Eggplant salad.  It's not the tomatoes, love those.  Onions?  They appear in practically every dish I make.  Zucchini?  Nope!  Like it cooked or raw.  It's just that combination of vegetables and the preparation of that particular dish that puts me off.

But I do love zucchini cooked this way.  The first time I had it we were on a weekend trip through Canada.  I say it was Goderich, the Man maintains it was Kitchener/Waterloo.  No matter.  We had dinner in a hotel restaurant and roast lamb with mint sauce was on the menu, accompanied by "Yorkshire Pudding" (read popover) and veg.  The veg was zucchini prepared with tomato, garlic and olive oil.  I pondered as I enjoyed my zucchini and decided I could make this at home.  Come on, it's easy.  You'll see.

Scrub and trim enough zucchini (one small one per person is about right) and tomatoes (either a small to medium tomato or several cherry or grape tomatoes per serving).  Slice the zucchini in half lengthwise, then into slices about one half inch thick on the diagonal.  They should be chunky.  Cut the tomato into chunks or cut cherry tomatoes in half.  Smash a clove or so of garlic.

Now add a glug of nice olive oil to a skillet big enough to hold all the vegetables in a single layer - you want them to sear,  not steam.  Heat the oil and toss in the garlic along with a hefty pinch of crushed red chili pepper flakes.  Add the zucchini and tomatoes and a fat pinch of salt and a generous grinding of black pepper and go to town.  Cook, stirring occasionally, over medium - high heat until sizzling and zucchini is tantalizingly brown.  The tomatoes will soften and exude their juices.  As it cooks away everything will be gilded with tomato-ey goodness.

Taste and adjust seasonings.  Serve with, oh, say, lamb chops or roast lamb (or chicken, beef, pork or whatever else you are having that day).  Think of ratatouille, and of how much better this is!

Quotable quotes; in the category Try Everything But Eat Only What You Like!

"What? No! You're in Paris now, baby! My town! No brother of mine eats rejecta-menta in my town!"

Remy, to Emile, when he discovers Emile eating some sort of wrapper - from the 2007 film Ratatouille

It May Not Be Aauthentic But It's Good!

Beef Stroganoff is one of those dishes that should, in my humble opinion, be way easier to make than it is.  My mother-in-law makes a version using ground beef and cream of chicken soup.  'Nuff said.  But I found a way to make quick 'n easy Stroganoff using leftovers and a little ingenuity.  My recipe is also a way to use up leftover steak or roast beef, assuming you have any.  Here's how I do it.

Slice the leftover beef/steak into thin strips and set aside.  Also slice a little onion and some mushrooms (or open a can of mushrooms.  Any that you don't use can be saved for spaghetti sauce or pizza).  Saute the onion and mushroom in a little butter and/or olive oil.

Meanwhile, prepare egg noodles (or rice if you prefer) in a separate pan.

Now open a packet of brown gravy mix.  You know, the kind that comes in an envelope and is in the grocery store aisle with the instant spaghetti sauce or chili or taco seasoning mix.  It usually calls for a cup of water.  I like to mix half the water with the powder mix in a small bowl or measuring cup, then add it to the pan and stir in the remaining water.  Add this right to the pan with the onion & mushrooms.  When the gravy starts to bubble and thicken you can add the beef to heat it through.

Taste for seasonings.  You should not need additional salt but you might want some black pepper.  Just before serving stir in a few spoonfuls of sour cream and serve over hot egg noodles.

Easy, quick and tasty!

Quotable quotes; in the category Maybe So But Please Don't Add Any To My Stroganoff!

"Mustard's no good without roast beef."  Chico Marx