Good, Simple Advice from the Pros

This is a quick read with some easy-to-remember tips.

4 Things Restaurant Chefs Wish They Could Tell You

CanCan's Asian Wings

The Recipe You NEED to Try on Your Grill this Summer! 

So, it's been a while...

Last weekend, I watched one of those Food Network shows where chefs talk about the best food they ever ate, cooked, fried, etc. This one was dedicated to the grill since it's almost peak grilling time.

While I never take notes watching these shows, or look the recipes up after, I do draw inspiration. I combine that with the kitchen know-how and trusty palette I have developed over the years to create my own recipes. I give them the CanCan treatment, if you will.

With that in mind, this is a rough look at what I threw in a 2-day marinade for some chicken wings based on a recipe I saw on Food Network. Just mix well and add to gallon-size plastic bag with a dozen whole wings. Lie flat in the fridge, turning the bag over twice a day to equally distribute marinade.


1/4 Cup Dried Seaweed Flakes, Rehydrated in a little warm water
Zest and Juice of One Lime
2 Tablespoons Brown Sugar
2 Tablespoons Low-Sodium Soy
1 Tablespoon Vietnamese Chili Paste
1 Tablespoon Crunchy Peanut Butter
1 Tablespoon of Minced Garlic
1 Tablespoon of Fish Sauce
1 Tablespoon Rice Wine Vinegar
1 Teaspoon Sesame Oil
1 Teaspoon of Powdered Ginger
1/2 Teaspoon of Salt
1/2 Teaspoon of Ground White Pepper


After a good 2-day marinade, grill them on indirect heat for a slow-cook of about 45 mins. (It's very important that there be no flame directly below them or they will scorch before achieving that fall-off-the-bone effect.) They will gradually brown a little during this time, but not much. At the end, move them to the hot side of the grill for 1-3 minutes, turning often, to caramelize the skin and finish the wings.

Make sure to let them rest for a good 5-10 minutes. Then, pile them up with scissored green onion and a sprinkle of crushed peanuts as garnish. Enjoy!   -CanCan

Vegans and Coconut Milk

 A very random thought, food-related of course...

I'm not a vegan--or a vegetarian for that matter. I like meat a couple times a week, and I also eat a lot of seafood for protein. However, the concept of being vegan intrigues me, so I read a lot about it, particularly recipes and how to swap traditional ingredients for vegan alternatives. Coconut milk comes up time and time again as a swap for sweetened dairy in dessert recipes. I mean, it seems like it's in every single vegan dessert recipe that's not essentially just fruit. If you ever want a creamy texture in a vegan dessert (ice 'cream', pie, pudding, you name it), you reach for the coconut milk.

So, I'm curious...can you be a vegan and not like coconut? With my incredible sweet tooth, I doubt I could survive on plain fruit alone. Thankfully, I love the flavor of coconut, but I'd be curious to know of vegans that don't and if they feel a little left out come dessert time.

This ends the randomness...go on with your day.

3rd Summer CSA Pick-Up!

This week's share was much like last week's, but with the added pleasure of freshly unearthed new potatoes! Extra sugar snap peas are always welcome at our house too, so we were pleased to get a full pound this week! Here's the list:

1 bag of Yukina Savoy cabbage
1 head of Red Leaf Lettuce
1 pound of Sugar Snap Peas (Yay!)
2 Onions
1 bunch of small Beets with Greens
2 Tomatoes (big and beautiful)
1 Quart of (gorgeous) Strawberries!

2nd CSA Pick-Up!

Again, I forgot to take a picture of everything. Sorry. I've already prepped stuff for dinner, so it's not all in one piece any more. This week from Heron Pond Farm as part of our full farm share we got:

1 bag of Yukina Savoy cabbage
1 head of Red Leaf Lettuce
1 bunch of Swiss Chard
1 pint of Sugar Snap Peas (Yay!)
3 Onions
1 bunch of small Beets with Greens
1 Tomato (big and beautiful)
1 Quart of (gorgeous) Strawberries!

Tonight, we're having the yukina savoy and some onions, as part of Pad Thai (along with some carrot, bean sprouts, egg and chicken). That tomato seems a little under-ripe, so I might bake it--stuffed with seafood stuffing. The sugar snap peas and chard/beet greens will be sides with dinner another night soon. The strawberries will be eaten over the next day or two, as breakfast over cottage cheese or as dessert with sugar and whipped cream. I'll probably use all the lettuce in a big salad tomorrow for lunch, possibly with roasted beets and crumbled blue cheese (hmmmm).

The value of this share is unbelievable--and it's only June.

I'm on Pinterest!

Where has this site been all my life? I can look at endless pictures of food--and edit the "menu" to my precise liking. I follow a limited number of boards, mostly food related of course. Daily visits to my page not only inspire me, but also give me the munchies. Check out the boards I follow: http://pinterest.com/shannonmperry/following/ and the two boards I just started for myself: http://pinterest.com/mcdougallduval/shannon-hungry-wordsmith/ and http://pinterest.com/shannonmperry/it-s-all-about-the-ingredients/

It's Summer CSA Season!

I cannot tell you how excited I was to pick up our first CSA share of the summer today from Heron Pond Farm (www.heronpondfarm.com)! Just the idea of the summer produce season keeps me going through March and April. I'm a seasonal food fanatic, and as a New Englander, that means I eat best from June to November, starting today.

My super CSA share today included:

A generous bag of Swiss Chard
Another generous bag of Baby Kale
3 onions
2 lbs of potatoes
1 head of beautiful Red Leaf Lettuce
1 quart of ripely red STRAWBERRIES!

I didn't think the farm's strawberry crop was ready yet, so that was a terrific surprise! These babies are small and sweet, bursting with juice. I can only imagine the berries that are yet to come after this soaking of a rain and a week or so of sunshine!

I'll try to photograph the CSA shares more in the future. Tonight, we're digging right into the Swiss Chard (sauteed with olive oil, garlic and crumbled Ritz crackers, finished with freshly grated parmesan cheese).

Seafood Chowda

Seafood Chowda, with a little 92.5 FM "Brunch by the River" in the background.

Oh chowda, sweet chowda. On a cool day (with the house all to yourself) is there anything better? When I saw the reasonable prices for lobster, shrimp and haddock at the seafood counter, I knew I could swing this. I had also been saving a few lobster bodies from when we splurged on a lobster dinner a few weeks back, which would help to make a great stock. (See stock recipe at end of this entry.) The result of the homemade stock combined with fresh ingredients was OUTRAGEOUSLY GOOD.

Ingredients:

½ pound of bacon, chopped, smoked (preferred) 

6 stalks of celery, chopped

1 large onion, chopped

1 large potato, chopped (I leave skin on; washed well.)

1 cup corn, lightly cooked (best cut fresh off a lightly boiled cob)
1 garlic clove, chopped

1 tablespoon Old Bay Seasoning

1 teaspoon thyme

½ teaspoon cayenne pepper

Salt to taste (bacon is salty and Old Bay has celery salt, so go easy and taste test)

3 tablespoons butter

3 tablespoons flour

6 cups of seafood/fish stock*, warmed

Seafood of Choice (about 3 cups total):

1 pound haddock or cod, filets or chowder fish chuncks

3 large shrimp, peeled & chopped

3 sea scallops, shelled (remove muscle too) & chopped

1 lb lobster meat, chopped

½ cup clams, chopped (canned ok, add clam juice to stock)

1 and ½ cups heavy cream

In large sauce pan, spread out chopped bacon and turn heat to medium-low. The idea is to first render the fat off of the bacon before browning it up. Don’t stir the bacon. Just let it sit for 15-20 minutes.

Sweet and Zesty Seared Scallops over Greens

If you're a scallop lover, this combination of flavors will create a party in your mouth!

You'll need:

Large Sea Scallops, equally sized, muscles removed*
Chopped Greens
Olive Oil
1 Garlic Clove, finely minced
Cayenne Pepper, enough for dusting
Salt & Pepper
Pat of Butter
1 Teaspoon of Orange Marmalade
 
*After rinsing and patting the scallops dry, look for the muscle on each. Sometimes it may not still be there, but if you see one remove it by gently peeling it away from the rest of the scallop. Even some of the best restaurants fail to do this step, and it annoys the heck out of me because the muscle is tough to chew and will otherwise ruin a good mouthful of food.

Dust one side of the scallops with cayenne pepper and a little salt. Set aside.

Creamy Roasted Squash Soup

'Tis the season for squash, so why not whip up a batch of this? It even freezes nicely if you make too much.

You'll need:

2-3 Squash, depending on size (I prefer butternut or acorn)
2 Carrots, peeled and chopped
2 Celery Stalks, chopped
1 Onion (sweet vidalia works nice, but any ol' onion works), chopped
2 Small Potatoes (I used red), peeled and chopped
1 Garlic Clove, chopped
4 Tablespoons of Butter
4 Tablespoons of Canola Oil
Salt & Pepper
1 Tablespoon of Ground Ginger
1/4 Teaspoon of Cayenne Pepper
1/4 Teaspoon of Ground Sage
4 Cups of Chicken Stock*
1 Cup of Heavy Cream*
1 Cup of Whole Milk*

*Depending on your preferences, you may play around with the liquid portions of this soup. I strongly urge you to use some heavy cream because it puts the soup over the top, but if you only have milk on hand, that works. Also, the amount of chicken stock (or veggie stock) can be adjusted depending on how thick or thin you want the soup. Often, after refrigerating, I like to add a little more stock when reheating.


Preheat oven to 400 degrees.

Prep squash for roasting, and use whatever squash you have or like. Even a combination is nice. I'd just skip the spaghetti squash for this soup since you're going for a creamy and smooth texture in the end. No need to peel the squash. Just cut in half and scoop out the seeds. Place squash halves on roasting pan, inside part down. Roast for 1 to 1 1/2 hours, until fork tender. Cool enough to handle, and scoop out pulp.

Naughty or Nice? Tomato Basil Cream Sauce or Pomodoro Sauce?

With tomato season in full gear, I recently set out to make a simple Pomodoro Sauce, but took it a step further when I realized I had some heavy cream in the fridge. So, the choice is yours...keep it nice, fresh and simple with the Pomodoro Sauce or a step further for something more sinful, Tomato Basil Cream Sauce.

1 cup good Extra Virgin Olive Oil
4 cloves of garlic, minced
6 tomatoes (or about 3 pounds), roughly chopped
1 teaspoon salt
1/2 teaspoon of pepper
Pinch each of dried oregano, thyme, parsley, crushed red pepper
Bunch of fresh basil, finely torn/cut
(If making cream sauce) 1/2 cup of heavy cream, pinch of nutmeg and grated parmesan cheese to taste


POMODORO SAUCE
In a large sauce pan, start oil and garlic warming on low heat so that the garlic can slowly infuse the oil with flavor, without crisping up the garlic. After about 20  minutes, add chopped tomatoes, salt & pepper and pinches of herbs, and increase heat to medium so the pot eventually comes to a slow simmer. Leave uncovered (to allow steam to escape), simmering for one hour so the sauce reduces quite a bit. Reduce heat if necessary to maintain slow simmer and stir occasionally. Add lots of torn basil when ready to serve, over the pasta of your choice.

Leftovers at your place are Tapas at mine

Whoa, it's been a while.

No recipes today, but rather a comment regarding the simple pleasure of good food. Today for lunch, I sat down to 5 mini plates of food, or "tapas" as they are commonly called in the Spanish eating tradition. My tapas were simply tiny portions of leftovers that were taking up too much room in my refrigerator and therefore, needed to be eaten. Among the plates were: a couple slices of tomato and 1 slice of fresh mozzarella, drizzled with balsamic vinegar; a couple roasted spears of asparagus, lightly seasoned; half of a superbly fresh avocado diced and salted; fresh salad greens topped with one spoonful of homemade chicken salad; and 1/2 cup of American chop suey.

Doesn't that sound nice? Doesn't it sound better than leftovers? Next time you look in the fridge, think tapas, for a meal that not only provides a variety of tastes, but also cleans out the refrigerator in the process.

BBQ Dry Rub

Tastes may vary from palette to palette, but I think the following spices are a good base for any barbecue dry rub. Adjust amounts to your liking with a little more of this or a little less of that.

1 Tablespoon Garlic Powder
1 Tablespoon Brown Sugar
2 Teaspoons Salt
1 Teaspoon Onion Powder
1 Teaspoon Thyme
1 Teaspoon Dried Basil
1 Teaspoon Paprika
1/2 Teaspoon Dry Mustard
1/2 Teaspoon White Pepper
1/4 Teaspoon Celery Salt
1/4 Teaspoon Cumin
1/4 Teaspoon Oregano
1/4 Teaspoon Cayenne Pepper

Mix together in small bowl, pressing everything against sides of bowl with back of spoon to get it all really incorporated together.

Kale--Light and Easy

Since getting some kale with our farm share, I've been experimenting how to prepare it. Most recipes have been heavy on cream, butter and cheese--which obviously aren't very healthy and seem unkind to this nutrition-packed veggie. Tonight's preparation was different though, nice and light. I think this is the best kale I've made yet. (Sorry no pictures)

Wash and dry kale, then tear leaves from the stalks (which you can save for soup stock in the freezer). Steam the kale for 3-5 minutes and toss immediately with the following dressing (you can prepare while the kale is steaming):

1-2 Tb Extra Virgin Olive Oil
1/2 Tsp Garlic Powder
1/2 Tsp Herbs de Provence (or your favorite herb mix)
Juice of half a lemon
Salt & Pepper

Enjoy!

Top 10 Tips for Eating Healthy

While reconnecting with an old friend recently, we happened upon the subject of my healthier lifestyle. My friend was interested in hearing what helped me lose weight, and I rattled off a few tried-and-true methods I regularly use to keep my weight in check. Since our conversation, I've recalled other things I should have mentioned that might be more relevant. So I'm attempting here to list what are my Top 10 Tips for Eating Healthy after further consideration and mental debate.

1. Eat when you are hungry--First, you must differentiate between being hungry or otherwise unsatisfied. Once you accomplish that, I don't think you should just eat a meal because it is mealtime. Sometimes, you may have a bigger lunch and not be hungry at 5-6 p.m. In which cases getting in some exercise before dinner might be more what your body is craving. Then, you'll have a more revved up metabolism which will be helpful to burn off a balanced dinner, even if it's at 8 p.m.

2. Eat off a smaller plate--This is an everyday rule for me. At my height of 5' 2", my body does not require the same caloric needs of someone who is much taller (unless I'm burning 'mad' calories hiking or something else similarly strenuous). I've found that if I stick to a small plate, I'm more in control of the portions and calories. For example, if I'm having a sandwich for lunch, I usually only use one piece of bread folded in half, with a small portion of a vegetable-based side dish. This fits perfectly--and fills me up without weighing me down.

3. Skip the cheese--While we're talking sandwiches, I think many people are so used to putting cheese on their sandwiches that it feels weird not to, but I'm suggesting you just say "no" to the fattening, artery-clogging addition. After a while, you'll hardly miss it at all, and you can instead get a good burst of extra flavor from veggies, like arugula and tomatoes (in season, of course). If you must have cheese on pasta or pizza night, grate your own Parmesan, Asiago or Romano to control the portion.

4. Eat for balance throughout the day--I rarely eat bread or starch-laden meals back-to-back. If I choose to have a sandwich for lunch, I won't have pizza for supper. Or, if I have pasta for dinner, I won't have toast with breakfast. This forces me to think of meals with greater protein and veggie compositions.

Don'tcha

Today, as I was preparing a chicken to roast for dinner, I was listening to my iPod. I enjoy having music on while cooking and will typically dance around a bit to burn off some calories that I'll be indulging in later. My iPod is an eclectic mix, including everything from Stranglehold by Ted Nugent (a rocking song) to Don'tcha Wish Your Girlfriend was Hot Like Me, by the Pussycat Dolls. When the latter started up, I couldn't help but start singing my own lyrics, which went something like this, "Don'tcha wish your girlfriend could cook like me? Don'tcha wish your girlfriend knew how to bake like me? Don'tcha? Don'tcha?" I cracked myself up and just wanted to share.

New Food Network Show--Meat and Potatoes

Just the previews for "Meat and Potatoes" make me sick to my stomach. Are they serious with that burger the size of a grown man's head? And, how is that host going to do a full season of this show without having a heart attack, raising his cholesterol and possibly increasing his risk of cancer? I'm not a vegetarian, but I believe Michael Pollan had it right with "Eat food. Not too much. Mostly plants." Eating that much red meat is not good, and I bet the host knows this deep down inside, but agreed to do the show for the minimal fame and fortune that comes with the job. I wish him no ill will, but eating all that meat surely will make him ill.

CSA Week 15

Two tomatoes
One pint of sungold cherry tomatoes
One pound of wax/green beans
One bok choy
One kohlrabi
One bunch of swiss chard
One bunch of beets with greens
Two shallots
Two summer squash (we had zucchini already)
Three cucumbers
Four peaches
Two pounds of new potatoes
Two sweet red peppers
Six ears of sweet corn

CSA Week 14

Three tomatoes
Two cucumbers
Two red onions
Two sweet onions
Two pounds of potatoes
One shallot
One pound of green/wax beans
One bunch of beets
One bok choy
One head of lettuce
One zucchini
One summer squash
Four juicy peaches
One green pepper
One eggplant
Six ears of sweet corn

CSA Week 13

One eggplant
One summer squash
One zucchini
Two cucumbers
One pint of cherry tomatoes
Three field tomatoes
One heirloom tomato
One head of garlic
Two red onions
Two sweet onions
One head of bok choy
One bunch of beets with greens
Six ears of corn
Two sweet red peppers
Two pounds of new potatoes
Four perfectly ripe peaches