The Green Apron

“We never fought in bed,” she supposedly said about Sinatra. “The fight would start on the way to the bidet.” Ava Gardner is the legendary femme fatale in question. I was led to this quote because of a song I heard earlier today. It’s one of my favorites from a few years back: “Frank & Ava” from Suzanne Vega’s Beauty & Crime. This was printed in with the album artwork. The video for the song is classic in its own right. If you love New York City or 50’s Americana, it’s a must see. And what’s the point of this you might wonder? Naming a new drink!

I have a semi-frozen drink made with bourbon that I could never appropriately (or inappropriately) name before. Nothing with meaning or unique association ever stood out. The only idea I had was to base the name off the materialistic 1950’s. This time in American history was all about having a cocktail, looking fantastic and pointing fingers…no? When I heard that 2 ½ minute tune this morning I knew I’d found the answer. I did a little more research into the personal life of this high-profile couple and found out several dirty little things about them. My synopsis of these two – a glamorously destructive relationship that was under constant scrutiny from press and society. Well I’d probably have kept the alcohol flowing, too!

I decided this intriguing drink would relate to “one of the most beautiful women of her day” and leave ‘Ol Blue Eyes to sit this one out. Here’s the story I chose as my muse. It turns out that when she was 19, Miss Gardner visited her sister Beatrice in New York while away from school. That weekend she was given the opportunity to have her portrait taken by a professional photographer. Does it really matter that it was her brother-in-law? Apparently the final print was so remarkable it displayed it in the front window of his photography studio on Fifth Avenue. Later that same year she was offered a contract by MGM and headed to Hollywood. Because of that photo, because of her sister Beatrice, she got her start.

SISTER BEATRICE

INGREDIENTS
2 cups water
4 sun tea bags
7 cups water
1 ½ cups sugar
3 cups bourbon
1 can frozen orange juice, 12 ounces
1 can frozen lemonade, 12 ounces
Ginger ale
Bourbon cherries

PREPARATION
In a small saucepan bring 2 cups of water to a full boil. Add the 4 sun tea bags and steep for 5 minutes. Because we’re using larger tea bags it should be strong. Mix remaining water, sugar, bourbon (use something you actually like), orange juice and lemonade in a large bowl. Add tea into mix and freeze overnight. This recipe will make about 1 gallon of frozen cocktail. To serve, use an ice cream scoop to round out a portion or two of the mixture and place in a highball glass, fill with ginger ale and garnish with a bourbon cherry.

Cast-Iron is true cooking to me. Passed down from Grandma, I’ve inherited the best piece of kitchen equipment around, a modest 7” skillet. Years ago when I was constantly moving up and down the western seaboard, it was one of the few things I clung to. There are memories attached to it. I know I probably have issues if I relate to a piece of iron so closely. So be it. There so many good recipes which I’ve never really considered posting because I use this pan specifically to cook with. Here’s the rub, cast-iron holds the true “seasoning” of the dish. You can’t recreate some of these flavors in your stainless steel or non-stick pans. This is because of the skillet’s nature, you never wash it! I highly suggest investing in one of these wonders. They’re relatively inexpensive, virtually indestructible and will essentially last forever. Although if purchasing new I would go larger, at least 10-12”. Click me.

I know how I keep and store my skillet. I also know I should trust a professional when writing this next bit. Although I can’t stand Martha Stewart*, the b*tch knows her sh*t. And I should give credit where it’s due. When I started researching the best ways to care for cast-iron, her site came up. She had the simplest instructions I found on how to initially cure a new piece and how to clean it thereafter.

How to Care for Cast Iron

“Before using the pan, season it: Rub the pan inside and out with oil, and put the skillet in an oven at 300 degrees for an hour. Never put cast iron in the dishwasher. To clean it, sprinkle with coarse salt, rub with paper towels, then wipe. Always wipe well before storing. Don’t use the pan to cook alcohol or anything acidic, such as tomato sauce. Alcohol and acid eat away the seasoned patina. If you forget, however, or if the pan rusts a little, you can reseason it.”

FRIED POTATOES WITH GARLIC AND ONIONS

INGREDIENTS
5 large New Potatoes, halved and sliced
4 tablespoons bacon fat
1 teaspoon ground thyme
1 teaspoon ground sage
1 teaspoon dried mustard
1 tablespoon dried rosemary leaves
1 large red onion, diced
3 cloves garlic, chopped

DIRECTIONS
Start by cutting potatoes to desired thickness. Thin slices will cook faster and be great. Thicker slices will definitely take longer to cook, but be better to reheat as leftovers later. Parboil and set aside to cool. Parboiling (or leaching) is the partial boiling of food in order to later finish cooking it.

In your new, cured cast-iron skillet heat bacon fat over medium heat. When melted add dried spices and stir. Let these sit for 4-5 minutes before adding the onion, garlic and cooled potatoes. The trick here is to let the mixture rest while cooking. If you try and stir it too much the potatoes will break up and get mushy. I use a flat spatula to check the undersides, like pancakes. Cooked to desired doneness. I like a fried egg over the dish. Serve with bacon.

*An old college flame used to be obsessed with her. Drove me nuts. I tried to avoid anything having to do with the cast-iron b*tch. That changed when I found this book: Martha Stuart’s Better Than You at Entertaining. The parody made the relationship last just a little longer. When we split after graduation I thought I was free. Years later an ad co-worker felt the need to inform me that I share a birthday with this evil, evil woman. Ass clown. He redeemed himself by sharing this quote with me, “If a fat little Polish girl can become Martha Stewart, you can do anything.” I wish I knew who wrote this. =]

This was Sugarbush’s response after sending this picture.  Thanks iPhone, you make it so easy!  For me it’s about the experience.  And tonight it’s all about Edina, Patsy, Morocco, a cucumber and Hendrick’s Gin.  I might need some help along the way.

About a week ago I ended up with a smoking deal at work.  Through a shipping error I ended up with a liter of Hendrick’s Gin for less than a $20 bill.  Thanks for the f*ck up.  You see I’ve never really been a fan of the spirit.  The taste of gin always reminded me of a wet pinon tree, which reminds me of cat urine.  No thanks.  The purchase of this bottle might seem a bit odd now, right?  Here’s the deal, I’ve always heard this maker was different.  Better from what I had been told.  Once I started reading about the Scottish product I became quite intrigued.  Hendrick’s suggests that the gin be served with tonic over ice garnished with cucumber instead of the traditional citrus.  Reason: The additional infusion of this fruit with Bulgarian Rose.  Their heavily-influenced-Flying-Circus-style website is a must see! As far as I’m concerned this spirit is in a class of its own. It’s a new favorite!

HENDRICK’S & TONIC

INGREDIENTS

2 ounces Hendrick’s

Tonic water

PREPARATION

Pour Hendrick’s Gin into a highball glass over ice cubes and fill with tonic water.  Stir.  Add a cucumber garnish.

And no wonder this refreshing cocktail is one of Eddie’s favorites.  She’s the whole reason I wanted to try gin in the first place.  Too bad I’ve always had crap before this.  I’m not sure if it’s the fact that I’m taking this journey tonight with two of my favorite drunks, but I love this stuff!  Morocco always did give me a sense of reckless abandon. I am thin and gorgeous.  I am absolutely fabulous.

Edina: Shall we go to the hotel and get a nice drink?

Patsy:  Yes, gin…and then sell your daughter.

I should stop drinking tonight before I book any plane tickets or try and sell the first child I see.

Whether referring to the music or the food, say “salsa” and you immediately convey a sense of festivity, fun and overall happy times. In musical terms, salsas can raise the tempo, beat and soul of any party. In culinary term, in my terms, it’s all about tantalizing flavors. According to Merriam-Webster’s Collegiate Dictionary a salsa is technically “a spicy sauce of tomatoes, onions, and hot peppers.” And thanks to the popularity of Southwestern, Tex-Mex, Mexican cuisine and everything in between, almost everyone is familiar with the tomato-onion-pepper combo – the kind that serves as an accompaniment to chips. Really, that’s it? There’s so much more that can be done. With the boom of ethnic markets, the varieties of salsa could be endless. What about the herbs and spices out there begging to be put into one of these concoctions? What about fruit? Beans? Or other luscious veggies?

I sit here and think about all this because of the garden I’m starting up. Yesterday I built my plot up and should be ready to start planting next week. As you can see here, manure and drip lines are staked in place. And as you may have guessed by the title of this post, all items grown can and will be salsafied. More than the six heirloom tomato plants I’ve already purchased (2 Brandywine, 2 Cherokee Purple and 2 Cuore de Toro), I want to get some cilantro going, basil, chives, onions, peppers, coriander, garlic, tomatillos and strawberries. Yeah, I said strawberries. Salsa purists may thumb their noses at me when I suggest this. But have you ever tried a tropical salsa with fresh seafood or grilled meats? The flavor combinations can be amazing! Don’t believe me, try this out and give me an opinion… This is great over grilled pork  and served with tequila or as a dessert salsa. Maybe try serving it with mascarpone and shortbread?

BALSAMIC STRAWBERRY SALSA

INGREDIENTS
1 pint strawberries, prepped and halved
1/3 cup balsamic vinegar
1 tablespoon red wine
1 teaspoon sugar
½ vanilla bean, scraped
¼ teaspoon freshly ground black pepper

DIRECTIONS
Combine all ingredients in a mixing bowl and chill for at least an hour. Should give you about 2 cups when prepared.

GARDEN SPACES STILL AVAILABLE, CONTACT LEO!

We had so much fun with Black Dynamite Night we thought we’d try it again…OSS 117: Cairo, Nest of Spies…

Variety magazine described it as being in the same conceptual ballpark as Austin Powers or The Naked Gun. 75 % on the Tomatometer! If you’re a fan, or despise, James Bond then this movie is for you. Synopsis in English, Movie in French* - After a fellow agent and close friend is murdered, Hubert is ordered to take his place at the head of a poultry firm in Cairo. This is to be his cover while he investigates Jack’s death, monitors the Suez Canal, checks up on the Brits and Soviets, burnishes France’s reputation, quells a fundamentalist rebellion and brokers peace in the Middle East.

A blithe and witty send-up not only of spy films of that era and the suave secret agent figure but also neo-colonialism, ethnocentrism and the very idea of Western covert action in the Middle East.

And don’t forget the food! As chicken and waffles went down with B. Dynamite, Monsieur Hubert requires a bit more finesse. I’m thinking St. Germain cocktail accompanied by miniature pastries. Say hors d’oeuvre-sized Pistachio Buttercream cakes? Some pate and single-malt Scotch will be there as well. This will give me the excuse to find a bottle of Glenmorangie Nectar d’Or and enjoy it that night. Who will join me? Bring an ice-pick? Like last time, please feel free to bring anything you’d like to share. I’m hoping to have a grill by that point so maybe we can barbecue?

*Buy me on Amazon.com

“I am sitting in the morning at the diner on corner…” Although no one is pouring me coffee, the kettle is on. “It is always nice to see you says the man behind the counter…” And I promise anyone will say this to when you have this dish in hand, Cinnabon French Toast. Oh yes. Typically I reserve to make this recipe on Christmas day. It’s a treat.

WARNING–human bodies can only take this once or twice a year.
The withdrawals are too great to consume more than the recommended amount.

So origins for this slow cooked breakfast actually started with some stale doughnuts. Stale Krispy Kremes to be exact. When I worked in San Diego restaurant there was a need to overcome the loss of dozens of these sweet treats everyday. How about individual Krispy Kreme bread puddings served with homemade caramel ice cream? Turns out it worked really damn well. Talk about a sell out.

I’ve messed with my own recipe over the years to come up with this dish. Preparation is simple and relatively fast. Cook time allows you to set up the coffee pot and then crawl back in bed. This will easily serve a hungry group of 8.

CINNABON FRENCH TOAST

INGREDIENTS
4 day old Cinnabons, roughly chopped
1 cup chocolate chips, divided in half
6 eggs
3 cups ½ and ½
2/3 cup sugar
1 teaspoon vanilla
½ teaspoon salt
1 pint strawberries
3 tablespoons sugar

DIRECTIONS
Generously butter 2 ½ quart baking dish that fits inside a 6 quart slow cooker. Arrange 1/3 of chopped buns in dish and sprinkle on first ½ of chocolate chips. And 2nd 1/3 of buns and repeat with chocolate chips. And remaining buns.

Beat eggs, ½ and ½, sugar, vanilla and salt in a large bowl. Pour egg mixture over bread layers. Press bread into liquid. Set aside 10 minutes or until the liquid is mostly absorbed. Cover dish with buttered foil, butter side down.

Pour 1 inch hot water into slow cooker and add baking dish. Cover and cook on high for 3 hours or until a toothpick check comes out clean. Remove the dish and give it at least 10 minutes to firm up. Add remaining icing from Cinnabon package.

Serve with halved strawberries that have had a little sugar added to them. And I highly suggest a side of bacon for the perfect breakfast!

I love green. Anything that’s green and has the capacity to grow is good in my book. My living room is simple proof of this. As I sit here and write there are over a dozen plants within view. Really. Alas there is a problem, no garden. Since moving to Denver four years ago I’ve always been in an apartment. I quickly discovered different community gardens all through the city. The first was less than a block away when I lived on York near the Botanic Gardens. Unfortunately it’s been turned into a parking lot. You think these all of people would know better… Even now there’s one on Colorado Blvd., just a few blocks from us. Problem I’ve found is the garden/plots are always full, sometimes through a grandfathering-type system. And that’s cool, but when in god’s name do I get have some fun? I want fresh tomatoes, lettuce, summer squash and crisp corn to mention a few fantasies. Now the opportunity has been handed to me. Recently a co-worked told me about a place she found that still has space available. Remember the Corn Chowder recipe from last summer? I’ll be making that again. Woo hoo!

The Digital Garden on Leetsdale has it going on. In their own words it’s “a community-permaculture garden hybrid that is infused with digital media. The goal is to empower gardeners and visitors through community gardening, great programming, and digital media to learn more about sustainable living and to stimulate a diverse range of discourse.” There’s an online blog if you’re interested in some of the their more recent activities. Workshops are also held to educate on, improve and try new techniques that are definitely more green. There are even group activities to bring the gardeners together. This Saturday and Sunday it’s all about straw bale building at DGL. I’m going to head over the first day to help dig the foundation for the new shed and get my plot. I am so looking forward to this. I’m hoping that a friend or two are able to join me in all this. Talk about a great way to be outside, cut costs at the grocery store and meet people with a few common interests.

How easy is this? The plot application is only $35 per year currently and it’s asked that each plotter give a commitment of 3-4 hours per month in the garden. After talking with Leo, head garden honcho, it sounds like spaces are filling. Anyone care to get their hands dirty with me?

“Sleep. Those little slices of Death. How I loathe them.” This quote starts off one of my favorite 80’s slasher flicks and is attributed to Edgar Allan Poe. However upon a little online research it appears to be fraudulent. A hoax made up to enhance the film. Wes Craven, you hack.* I actually wanted to find out what great work this was from and how it influenced a totally awesome horror movie. What a letdown. A Nightmare on Elm Street 3 – Dream Warriors is a little less bright for me tonight…

The only reason I bring this to light is because of the series reboot debuting this weekend. Yeah! New nightmares! So I thought it’d be fun to watch an installment or two before an afternoon matinee (Saturday if anyone wants to go with) and popcorn. Lots of popcorn. Anyone that knows me well enough, knows that I can’t go to the movies and not get popcorn. It’s unbearable if I have to forgo this little greasy delight. And truth be told, you know it makes the bad movies all that much better. It’ll even make Joaquin Phoenix’s upcoming role as Edgar Allan Poe tolerable. Maybe. Probably not. But for my love of popcorn, I’ll give it a shot.

BACON POPCORN

INGREDIENTS
1 pound bacon, only 3 pieces for the actual recipe =]
½ cup bacon grease
3/4 cup popcorn kernels
½ teaspoon kosher salt

DIRECTIONS
Fry bacon in a 6 quart pot, reserving three pieces. The rest can be used for breakfast the next morning or whatnot. Measure the bacon grease to ½ cup and turn burner to high heat. Add one or two popcorn kernels as testers. When the test kernels pop, add the rest of the popcorn and cover with a lid. As the popcorn starts to pop, shake the pan back and forth constantly to keep the unpopped kernels on the bottom. When the popping slows down, remove the pan from the heat and let it finish popping (lid on).

Pour the popcorn into a large bowl and season with the salt. Toss with the reserved crumbled bacon and enjoy!

*This quote has been most closely related to Jules Verne’s 1959 classic Journey to the Center of the Earth, “I don’t sleep. I hate those little slices of death.”

I can’t believe it’s already getting so warm in the kitchen. It’s only mid-April! With this in mind I have to think of dishes that are quicker and don’t require the oven at all. I understand that stove-top is still required…at least until I purchase a grill. And dessert is still a necessity! This recipe is simple and relatively quick. I like to make it in advance, morning, because it’ll need time to set up and give the kitchen a chance to cool down. Sticky Rice with Mango, it’s what I made for the four of us Easter night. Enjoy!

STICKY RICE WITH MANGO

INGREDIENTS
1 ¾ cup water
4 tablespoons butter
1 cup Jasmine rice
1 can coconut milk, 14 ounces
2/3 cup sugar
1 vanilla bean, scraped
1 tablespoon ground ginger
½ teaspoon salt
1 ripe mango

DIRECTIONS
Bring water and butter to boil in a covered pot. Add rice and return to boil. Stir and cover. Reduce heat to low and simmer for 15 minutes. Water should be absorbed and the rice tender. Remove from heat, stir, cover and set aside.

In a separate sauce pan combine coconut milk, sugar, vanilla beans, ginger and salt. Bring to a boil and stir constantly for three minutes. Immediately remove from heat and pour into the prepared Jasmine rice. Recover pot and put in refrigerator for at least 30 minutes. Remove and stir. Spoon into 4 – 6 serving bowls and cover. Refrigerate until ready consume. Serve with fresh sliced mango.

Mustard seed, allspice, black peppercorns, whole cloves, ground ginger, hot red pepper flakes, bay leaves, cinnamon and cardamom… This final dish from last Sunday was a Pickled Pork Tenderloin. I had planned on making turnovers out of the awesome cut of meat and mixing it with a doctored version of my Roasted Garlic & Portobello Soup. I thought the savory combo would be tasty in a flaky pie crust. Well plans change. After thickening the soup with bread crumbs I decided the turnover needed a saltier, slightly sweet side. Some good old Kosher salt and pickling spice should do it. It was kind of a short-cut and a gamble going with the spice blend. I had only used these spices when doing Corned Beef before. But I figured I roasted that dish so I could probably do the same here. Turned out pretty damn decent!

PICKLED PORK TENDERLOIN

INGREDIENTS

1 ½ pound pork tenderloin
1/8 cup Kosher salt
1 tablespoon fresh-cracked black pepper
2 tablespoons Pickling spice
1 16 ounce can beef broth
¾ cup sauvignon blanc*

DIRECTIONS
Preheat over to 350 degrees. I cut the tenderloin in half to fit in my roasting pan a bit easier. Start by spreading half the salt on your cutting board. Roll the first piece of meat in it, coating all sides. Repeat for the second half. Place the cuts side by side and grind about ½ tablespoon of pepper over each. Next spoon 1 tablespoon of the pickling spice on each piece. With your hands press the spices onto into the pork. Place the meat into your baking dish. Pour 2/3 cup of the beef broth into the dish and half the wine. Reserve remaining liquid for gravy. Put tenderloin in oven, uncovered, for approximately an hour. At least until the internal temperature reaches 160 degrees, I prefer 170 . Remove and cool for a few minutes before serving.

GRAVY DIRECTIONS
Over medium high heat add remaining broth and wine. Do not use a pan with a not-stick coating; you’ll need to use a whisk on it. Simmer down to about 2 tablespoons. Reduce heat to lowest setting. Next add the drippings, bits and all, from the roasting pan. Whisk in 1 big tablespoon of flour and you’re set.

*In the last recipe I had to actually figure something out about one of my cooking techniques. Whenever a recipe calls for wine I normally have a few little secrets hiding in my pantry. Sutter Home Sauvignon Blanc/Cabernet Sauvignon 187 mL. I’ve used these 4-packs for years when cooking at home. They’re perfect for single meals without having to open a full bottle. And they’ll just sit patiently in the back of the pantry waiting to be used. The thing is I had never actually measured how much was in one. I always just eyeballed things when I was making a sauce or whatnot. Turns out they measure up at 6 ounces, or ¾ cup. Yeah, genius stuff here.