Category Archives: Veggies

April 27, 2013 · 9:24 pm

Melancholia

1-Doggers & the Rain

Well, here we are at the tail end of April and the spring rains have hit this weekend. What already seemed like a sad and stressful time in our house with a sick dogger was made more melancholy with the passing of one of the greatest voices in country music, George Jones. One perk yesterday was WSM played all our favorite George Jones songs over and over all day long and the Opry last night had a nice dedication to Mr. Jones. What an effect his music had on so many people. Unfortunately, I never got to hear him live and had no real life encounters with him, however, living in Nashville in the midst of live country music, I have second hand musical encounters with him on a daily basis. I can’t walk down on Lower Broadway without hearing a George Jones song come pouring out of one of the many Honky-Tonks lining the street. We even see George Jones sausage in our neighborhood grocery store. And one of my favorite Nashville memories of when we first moved here is the Hunters Tire (local, eastside neighborhood store) commercials that had George Jones standing in front of the building giving them his endorsement. Classic. One of my favorite songs made famous by George is “Walk Through This World with Me” which was written by Sandy Seamond and Kaye Savage. It was released in January 1967 as the title track of George’s twenty-forth album. Grant and I had our talented friend Jake London sing this in our wedding nearly eleven years ago. It is a beautiful song. Here is a youtube version I found of it:

So with George Jones tunes filling the house, doggers lounging nearby, and the sound of the rain gently falling on this quiet Saturday, I am inspired by gifts from friends. I love gifts that come in mason jars. Just last week I was presented with this wonderful jar full of fresh oregano from my friend Nicole’s garden. And a few weeks ago our friend Traci brought us these gorgeous tomatoes she put up from her garden last fall.

2- Gifts in Jars

Today seemed a perfect day for tomato soup! When I moved to Atlanta right after college, my first job there was working in the cafe in the back of Rainbow Natural Foods in Decatur. This was back when natural food stores were predominately frequented by hippies and new age thinkers. It was a great little cafe, I am sure it still is. Anyway, they had the best homemade soups. One of my favorites was their tomato soup which was made creamy with cashew butter! Man, I wish I had swiped that recipe! I searched online today trying to find it but, no luck. I decided to make one of my own. This is a very basic recipe but it turned out really well. It goes something like this…

3- Cashews & Tomatoes

Creamy Tomato Cashew Soup
1 cup Raw Cashews, toasted
1 cup Water
2 Tbsp Olive Oil
1 small Onion, finely chopped
2 Carrots, finely chopped
2 pieces of Celery, finely chopped
1 clove Garlic, finely chopped
32 oz jar Whole Tomatoes
1-2 Tbsp Dried Herbs (I used an Italian blend from Frontier that I love but any would work- basil, rosemary, thyme, etc…)
Sea Salt & Black Pepper to taste

Toast the cashews. Cool. Blend in a blender with water. Set aside. Heat a soup pot and add oil. Add onions. Cook, stirring, for about 4 minute or so over medium heat. Add garlic, carrots, and celery. Cook for another few minutes. Add tomatoes. Stir and cook for about 10-15 minutes. Stir in cashew milk. Add herbs and seasonings. In small batches, blend the soup well in the blender and then return to the soup pot to heat through a few more minutes.

4- Tomato Soup

I know it isn’t eggplant season quite yet but I’ve been really craving it and so when I saw this organic eggplant show up on the produce stand of The Turnip Truck, I immediately bought it and brought it home.

5- Eggplant

Then the next few days, I dreamed up this simple recipe. Today, I finally had time to make it become a reality. It was yummy with some olives and a little salami to start. Lazzaroli’s Pasta shop has some yummy Salumi salami. It is one that, apparently, Salumi only makes once a year with oregano. So thankful these guys have some of our favorite NW flavors available here in middle Tennessee!

6- Salami & Oregano

Roasted Eggplant Sauce w/ Fresh Oregano
1 medium sized Eggplant, cut in cubes
2 Red or Yellow Bell Peppers, cut in 1” pieces
1 Jalapeno Pepper (optional)
Handful of Cherry Tomatoes, cut in half
1 bulb of Garlic, top cut off
Olive Oil
Balsamic Vinegar
Sea Salt & Freshly Ground Black pepper
Red Pepper Flakes
2 Tbsp Tomato Paste
1/4 cup good Red Wine
Bunch of fresh Oregano, stemmed & chopped
Pasta or Gnocchi of your choice
Freshly Grated Parmesan Reggiano or Grana Padano

7- Eggplant Roast 1

Spread the veggies out in a glass pan. Drizzle with olive oil, salt & pepper. Then gently drizzle a little vinegar over. Roast in the oven at 400 degrees for about 45 minutes, stirring once or twice. Remove from oven and let cool a little. Squeeze the garlic cloves out of their skin. Chop all veggies a little finer and place in a pot on the stove. Add the tomato paste and 1/4 cup of red wine. Gently heat and stir well.  Toss fresh oregano in. Salt & pepper to taste. Toss with pasta and top with cheese.

8- Cheese & Eggplant

And this spring risotto made us really happy a few days back…

7- Pea Risotto

Spring Pea Risotto
4-6 cups Homemade Chicken Broth (Canned or boxed will work just fine.)
Small Bunch Parsley
1/4 Onion, sliced
2 cups Frozen Petite Peas
juice of 1/2 a Lemon
2 Tbsp Olive Oil
1 Onion, finely chopped
2 cups Arborio Rice
1 cup White Wine (Sauvignon Blanc)
1 cup Chopped Snap Peas
1 Tbsp fresh Mint, chopped
1 Tbsp fresh Tarragon, chopped
1 cup finely grated Parmesan Reggiano
Salt & freshly ground Black Pepper to taste

8- Risotto Cooking

The key to cooking risotto is to stir constantly so be sure to have all ingredients prepped ahead of time. Heat stock in medium sauce pan. I like to add chopped onion, and fresh parsley sprigs to the broth. Puree the peas with the lemon juice and add to the broth pot. Once it comes to a boil, lower temperature to simmer. Heat oil in large flat pan on medium heat. Add onion and saute. Stir. Cook for a couple minutes. Add rice. Stir. Add wine. Stir. Gradually begin to add stock in, about half a cup at a time and continue to stir. Stir until most of the liquid is absorbed. Add another addition of stock and stir until most of the liquid is absorbed. Repeat this process until the mixture is creamy and a bit loose; the rice should still have some chew to it. The process will take about 20-30 minutes. Right when you think you are getting close, add the snap peas, mint, and tarragon. Stir. Add salt and pepper to taste. Stir. Add parmesan to risotto and stir.

9- Risotto w:Zucchini

Spring Pea Risotto served with Sauteed Zucchini Spears

Last weekend we went to the Ernest Tubb Midnight Jamboree out at the Texas Troubadour Theatre on Music Valley Drive. This happens every Saturday night at midnight and is broadcast on WSM 650 AM! It is the second longest running radio show in history.

10- Jesse McReynolds & Howling Brothers

We saw old master of bluegrass, Jesse McReynolds,  play. He is amazing. His voice is still so strong. Acquaintances of ours, The Howlin’ Brothers, got up to sing a few, too. The reason I mention this is I want to be sure everyone is aware of The Howlin’ Brothers’ new album, Howl, came out in March! It is moving up all the record charts and has gotten great reviews. These guys are so deserving, too. They are such talented musicians and nice folks. They have been playing all over this area for years. They are hittin’ the road to promote their new album so be sure to keep an eye out for them and definitely go see them if they play your town.

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April 17, 2013 · 11:52 pm

Happy Birthday Loretta!

Carrot-1

One of Grant’s best friends from college, Tim Baker, and his wife Kelly were some of our favorite friends to eat with when we lived in Seattle. They are super creative people and love food as much as we do. These two had an awesome house with an amazing little back yard. They had created such a great life inside their house that I always felt like I never wanted to leave which is how I imagined they also felt. It was as if they were a self contained family unit inside the square footage of their house and they never really needed to step outside- except when necessary for work, etc., but if they never had to leave they would be happy and complete with everything that was contained within those walls because it was such a creative, comfortable, and positive environment. I think they have been a quiet inspiration in my subconscious as we have created our home here in Nashville. One of my favorite desserts that Tim used to make for us was Carrot Pie. I had never had Carrot Pie before. He sent me the recipe, sort of, months ago and I just recently realized I had not made it yet. I had to fill in a few of the measurements but it turned out nicely. I only wish Tim and Kelly had been here to enjoy it with us. This is a perfect springtime dessert! And to quote Grant Johnson, “This might be the tastiest expression of carrots, ever!”

Carrot-2

Carrot Pie
2 cups Pureed Carrot (approx. 6-8 big fresh organic carrots, cut, steamed, and then mashed)
3 eggs
2 Tbsp candied ginger, chopped very finely
zest of one orange
1/2 cup honey
1/2 cup sugar
1 tsp cinnamon
½ tsp nutmeg
1 cup cream

Preheat oven to 350. Mix all ingredients together with a mixer and then add in the cream. Pour into a prepared, unbaked pie crust. Bake for 50 minutes.

loretta

This pie is made in honor of Loretta Lynn who is celebrating her 81st Birthday this week. My friend and ever-so talented songwriter, Terri Joyce, makes dang sure everyone in Austin remembers Loretta’s birthday by holding an annual party and benefit in Loretta’s honor called the “Hey Loretta Hillbilly Hoedown & Pie Social” in which all the ladies sing and bring pies to raffle off. The money raised goes to support the SIMS Foundation which provides life-saving mental health services for Austin musicians and their families. This is a bunch of talented women. One year I’ll be there in person to hear the show but in the meantime, I will continue to bake a pie in Loretta’s honor and send all good thoughts down Austin way.

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February 27, 2013 · 12:11 am

Don’t Forget to Eat Your Veggies!

Photo 1- Carrots & Beets

We’ve been eating so many vegetables lately. We always have but the last few months, I decided to challenge myself to just add more and more so that each meal is packed with vitamins and nutrients. I want to really see a difference in how I feel because of what I am eating- but I still want eating to be fun. This can sometimes be a bit of a challenge in the winter when not as much good local produce is available but I’ve really enjoyed the winter veggies I have found- especially those root veggies! This first salad is so colorful and it is all raw and made me feel so good.

Raw Beet & Carrot Salad with Horseradish Vinaigrette
4 Carrots, cut into matchsticks
2 Beets, sliced into rounds and then into matchsticks
1 bunch Cilantro
1 Tbsp Prepared Horseradish
2 cloves Garlic
juice of 1 Lime
½ Avocado
2 Tbsp Olive Oil
2 Tbsp Water
1 tsp Honey
Sea Salt

Place the carrots and beets in a big bowl. Mix all the other ingredients together in a blender or food processor. Pour the vinaigrette over the beets and carrots and stir.

Photo 2- Beet Salad

This next salad has been a favorite of ours the last couple weeks. I got the idea from our dear friend Ali Marie, half of the super couple behind Dolan Geiman Art. I write for their blog once a month and in between blog posts and real life visits, we share recipe ideas. I altered it a bit just simply based on what we had in our kitchen. She likes to use spinach and add green onions to hers and uses a ginger vinaigrette on top. I added kale, garlic, lemon, and parsley all of which we eat a ton of. I decided to call it a chop salad sort of mockingly. I have always thought the name “chop salad” was funny and when I was a cheese monger back in Seattle, I had to also slice deli meat. Older wealthy women would come in and tell me they were making a “chop salad” and as they said those words, they all seemed to make a chopping motion with their hand. But since this salad does require lots of fine chopping, it seemed an appropriate name. The mint gives it a refreshing feel and a hint of Spring. It is so tasty!

Photo 3- Salad

Spring is Coming Chop Salad
3 Carrots, finely chopped
4-6 Radish, finely chopped
1 clove Garlic, crushed and finely chopped
3-5 Kale Leaves, washed well, middle vein/stem removed, and finely chopped
6 Romaine Leaves, washed well and finely chopped
small handful of Fresh Mint, finely chopped
small handful of Fresh Parsley, finely chopped
1 big Lemon Wedge
Sea Salt & freshly ground Black Pepper
a dozen or so Toasted Almonds, chopped
a small piece of Parmesan Reggiano, chopped

Mix all the vegetables together in a big bowl. Season with salt and pepper and squeeze the lemon over. Toss. Add the almonds and cheese. Enjoy!

Speaking of Dolan Geiman’s blog, this next recipe originally appeared here (along with some other one-pot meals) a few weeks ago but I’ve made it about three times since so I thought I should share it here as well. I sometimes grocery shop for a woman in our neighborhood who isn’t able to get out much. One day she needed some lima beans and explained how she was going to prepare them which gave me the basic idea for this next soup recipe. I added the lemon and herbs. It is so very simple to make and quite delicious.

Photo 4- Lima Bean Soup

Lima Bean Soup with Bacon and Lemon
3-4 slices of Bacon (I used Cowboy Apple Smoked Bacon), cut into small pieces
1 Yellow Onion, chopped fine
juice of ½ a Lemon
small bunch of Fresh Thyme
7 cups Lima Beans (I used frozen)
1 sprig Fresh Rosemary
4 cups Vegetable Stock
Sea Salt & Freshly Ground Black Pepper

In a Dutch oven or soup pot, cook the bacon pieces on medium heat until almost done. Add the onion and stir. Cook until the onion is soft. Add the lemon juice and herbs, stirring to mix well. Add the beans and stir well. Cook for a few minutes and then add the stock and bring to a boil. Lower heat to a simmer for about 15 minutes. Season with salt and pepper.

Growing up (and still to this day), my Mom makes a yummy dish called, Party Potatoes. It is super naughty and delicious- mashed Russet potatoes mixed with french onion dip, sour cream, and then covered with grated cheddar cheese and baked in the oven. The other day, Grant and I tried out this roast chicken recipe from one of our recent Saveur magazines. They recommend serving it with herbed french fries. In our own weird way of trying to make ourselves think we were eating healthier, we decided to instead, slice the potatoes really thin with a mandoline and layer them with onions and use the same herbs suggested for the homemade fries. Then (this is where we turned and made it naughty again) we topped the dish with Comte, a French cheese similar to Gruyere. The result was delicious and reminded us of my Mom’s Party Potatoes so we named this new concoction, French Party Potatoes. It goes like this…

Photo 5- French Party Pots

French Party Potatoes
1 tsp Olive Oil
2 Russet Potatoes, very thinly sliced
1 small White Onion, very thinly sliced
1 small bunch Fresh Thyme, finely chopped (reserve one sprig for garnishing the top)
5 Tbsp Butter
¼ cup Chicken Stock
Sea Salt & freshly ground Black Pepper to taste
½ – 1 cup Comte, grated

Preheat oven to 475. Layer the potatoes, onions, thyme, salt, pepper and then place tiny pats of butter on top. Repeat layering until you have filled the dish with several layers. Pour the broth in and bake in the oven for 20 minutes. Remove from oven and top with cheese and a sprig of thyme. Place in the oven and cook for 15-20 minutes more until top is brown and most of the liquid has been absorbed.

I wanted to make a big pot of yummy, comforting Risotto one evening recently but I was more in an Asian food mood. I sort of hate the word “fusion” and most implications associated with it but loved the idea of this end result. So as to not conjure up ideas of restaurants with “fusion” concepts on their menu, I didn’t call this a risotto but that is in fact how I prepared this dish, just as I would have a classic risotto. It was really delicious served on top of some steamed asparagus with a little squeeze of lemon on top and a piece of Coho Salmon that had been marinated in nama shoyu (or tamari or soy sauce) and brown rice vinegar. It made for quite a colorful meal.

Photo 6- Thai Rice

Ooey Gooey Thai Rice
5 cups Vegetable Stock
1 can Coconut Milk
4 tsp Red Curry
1 tsp Roasted Red Chili Paste (optional)
2 Tbsp Brown Rice Vinegar (or lime juice)
2 Tbsp Fish Sauce
2 Tbsp Grapeseed Oil
1 Onion, finely chopped
3 cloves Garlic, crushed and chopped
1 Green Pepper, chopped
2 cups Arborio Rice
½ cup White Wine
2 Roma Tomatoes, chopped
1 small bunch Cilantro, chopped
Sea Salt & Black Pepper to taste
Red Pepper Flakes (optional)

First, make sure to do all the prep work necessary for the rest of the meal as you will need to stir for quite a long time to pull this dish off. Place the stock, coconut milk, red curry, chili paste, vinegar, and fish sauce in a pan. Heat on medium heat and then simmer. Heat a large pan or Dutch Oven on medium heat. Add the oil. Add the onion and cook for a few minutes, until it begins to soften. Add the garlic and pepper and stir. Add the rice and stir. Add the wine and stir. Gradually begin to add stock in, about half a cup at a time and continue to stir. Stir until most of the liquid is absorbed. Add another addition of stock and stir until most of the liquid is absorbed. Repeat this process until the mixture is creamy and a bit loose; the rice should still have some chew to it. The process will take about 20-30 minutes. Right when you think you are getting close, add the tomatoes, half of the cilantro (save the other half to sprinkle over the plate before serving), and the salt and pepper. Stir. Let sit for a few minutes and then serve.

This recipe made a huge pot of rice. We had enough leftovers for at least 2 more dinners later in the week. One night we made rice cakes, sauteed Brussels sprouts and iron skillet steak.

Photo 7- Rice Leftover 1

The second time, we enjoyed rice cakes again but with beets cooked with the greens and a soft fried egg on top. Despite the Asian flavors, it had a nice Mediterranean feel to it. Yum, yum, and yum!

Photo 8- Leftover Rice 2

Oh, and while we’re talking about fish, I ended up making homemade fish sticks by accident, sort of. We decided that since we cook fancy and fun meals all year long, for Valentine’s Day, we would not not do what everyone else was doing and instead we would not cook. We would revert to one of both of our childhood comfort meals- fish sticks! Ha. I was going to buy the healthier version but decided not to worry about it and go get Grant’s favorite brand, Van de Kamp’s. Apparently, these are not available in our neighborhood Kroger. So, I spent nearly 45 minutes looking for them. I finally tried to settle for one of the other brands but made the mistake of reading their ingredients. Agh! I just couldn’t buy them, especially to celebrate a holiday about love. So, neurotic as I am, I then scurried through the store and found TN farm-raised catfish and came home and spent the rest of the “relaxing” evening making homemade fishsticks! They looked more like catfish “fingers” but this brought to mind images from Okie Noodling so I decided to just call them fish sticks.

Photo 9- Fishsticks 1

Homemade Fish Sticks
1 cup All-Purpose Flour
1/2 tsp Sea Salt
1/2 tsp Smoked Paprika
1 tsp Old Bay Seasoning
1/4 tsp Black Pepper
2 Eggs, beaten
1/2 cup Bread Crumbs (of course I made it difficult and made my own but you can use Panko)
1 lb Catfish Fillets, cut into 2” strips

Preheat oven to 400 degrees. Place the flour in one bowl and mix with the seasonings. Place the beaten eggs in another bowl. Place the bread crumbs in a third bowl. Dip each fish strip in the flour, then the egg, and then the breadcrumbs. Next, place the fish strips on a well-buttered baking sheet. Bake for 10 to 15 minutes, flipping them over halfway through.

Homemade Catfish Sticks, Macaroni & Cheese, and Peas.

Homemade Catfish Sticks, Macaroni & Cheese, and Peas.

February was filled with a little too much sugar as talented friends baked sweet confections to celebrate Mardi Gras.

Photo 11- Feb Desserts

Our friend Nicole makes the most delicious King Cakes and our friend Krysta makes her Polish grandmother’s recipe for Paczkis every Fat Tuesday, one day only. We got to her house just in time to have a bite of the very last one…

Photo 12- Cookies

And then I got addicted to this wonderful recipe for Sorghum Graham Cookies that my pastry chef friend, Rebekah, shared with me for a December blog post. They are amazing with this delicious Jim Beam Rye.

And I’ll end this post with a musical recommendation- Canadian Daniel Romano. He came through Nashville last week and jump started my musical outings. They’d been a little sparse lately but not because there wasn’t any to go see. I feel like a turtle who has just decided to poke my head out of my shell.

Photo 13- Daniel Romano

Definitely catch his show if he comes through your town. He has crafted some really clever songs and is quite a fancy dresser to boot!

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January 29, 2013 · 7:44 pm

Hibernating for the Winter

29- Nesting

Winter is in full swing and all I want to do is hibernate. It’s the perfect time for nesting- working on all those art projects I never have time to complete, trying to catch up on all of our house projects, finally making time to see some art exhibits around town, the books I’ve been wanting to read, the movies I’ve been wanting to see, and lots of cooking. Hibernating requires some good comfort food. I have always taken great comfort in Asian food. All types really. Here are a few of our favorites of the last few weeks.

29- Miso 1

Miso Soup
1-2 tsp Toasted Sesame Oil
1 small Yellow Onion, thinly sliced
2 cloves Garlic, thinly sliced
4 oz Shiitake Mushrooms, sliced
1 Tbsp Brown Rice Vinegar
2 Tbsp Tamari
8 cups Broth (I used 4 cups chicken, 4 cups water)
4-5 oz Udon Noodles
1 cup Frozen Peas
1 cup frozen Corn
Fresh Ginger
1-2 Baby Bok Choy, sliced
8-10 Shrimp, peeled with tails left on (optional)
4 Tbsp Red Miso
1 bunch Cilantro, chopped
3-4 Scallions, chopped

29- Miso 2

Heat a skillet and then add the sesame oil. Add the onion and stir. Cook until the onion begins to soften. Add garlic. Stir. Add the mushrooms. Stir. Add the vinegar and 1 Tbsp tamari and then add the peas and corn. Stir. Turn off the heat and let sit while you prepare the broth. Heat the broth in a large Dutch oven or soup pot. Add the ginger and 1 Tbsp tamari. Bring to a boil. Add the noodles. Turn heat down to medium. Cook for 8-10 minutes, until noodles are soft. Add the onion and mushroom mixture to the broth. If using shrimp, add that next and cook only until done (4-5 minutes). Add bok choy. Turn the heat down a little more and add the miso (you never want to allow the miso to boil as it is fermented and the high heat will kill the living fermented goodness and you will lose nutritional value). Once miso has dissolved, spoon into bowls. Top with Cilantro, scallions, and Srircha (or hot sauce of choice).

29- Kale

And here’s another Kale Salad with a bit of an Asian slant to it. It is a nice accompaniment to soup or to one of our new favorite ways to eat catfish- Teriyaki Catfish. Back in Seattle, Teriyaki was a weekly staple and there were so many yummy places to grab some great Teriyaki on the go.

29- Kale & Catfish

Asian Kale Salad
For the Dressing:
1 clove Garlic
2 Scallions
1 small bunch Fresh Cilantro
1 Tbsp Tamari
1 Tbsp Toasted Sesame Oil
3 Tbsp Brown Rice Vinegar
1 Clementine, peel removed
1-2 tsp Honey

Kale or Kale-Romaine mix
Sea Salt
Carrots, chopped
Radishes, chopped

Mix all the ingredients for the dressing together in a mini food-processor, grinder or blender. Clean the kale and remove the center veins. Chop the kale leaves in thin bite-size strips and place in bowl. Sprinkle a little salt over and gently massage the kale leaves. Set aside. Chop the carrots, radishes, and romaine if you are using it. Add to the kale. Pour the dressing over and mix.

And about those Clementines- I keep buying those cute little wooden crates filled with them. I usually give a few away and Grant and I both eat a couple a day but there are still always so many that I’ve been dreaming up recipes to incorporate them. Here is another that I adapted from a recipe I found on the internet.

29- Broccoli

Clementine Chicken with Broccoli
Serves 4
For the Sauce:
1 ½ cups Water
Juice + Zest of 1 Clementine
Juice of half a Lemon
⅓ cup Brown Rice Vinegar
3 Tbsp Tamari
½  cup Brown Sugar
1 Tbsp Fresh Ginger, grated
3 cloves Garlic, crushed
3 Green Onions, chopped
½-1 tsp Red Pepper Flakes

2 Boneless, Skinless Chicken Breasts, cut into small pieces
1 cup all-purpose flour
1 Tbsp Black Sesame Seeds
½ tsp Sea Salt
½ tsp Black Pepper
2-3 Tbsp Grapeseed Oil
1 small Yellow Onion, chopped
1 bunch Broccoli, cut into bite-size pieces

Pour all ingredients for the sauce into a saucepan and set over medium-high heat. Bring to a boil. Remove from heat, and cool 10 to 15 minutes. Place the chicken pieces into a bowl. When the sauce has cooled, pour 1 cup of it over the chicken, stir to coat, and cover. Let the chicken marinate in the refrigerator for 1-3 hours. Reserve the remaining sauce. In another bowl, mix the flour, sesame seeds, salt, and pepper. Add the marinated chicken pieces and stir to coat the chicken. Heat the oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Place chicken on a plate lined with paper towels to drain excess oil. Clean the bottom of the skillet. Heat the skillet (or wok) and add 1 Tbsp oil. Saute the onion, stirring, until it begins to soften. Add the broccoli and stir and then add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water and then stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally. Serve over brown rice.

29- Broccoli Chicken

My hibernation has included plenty of tunes on the hi-fi and the low-fi- I’ve been really enjoying Eddie Stubbs’ week night show and listening to the Opry at the Ryman shows as heard through good ole’ WSM 650 AM. I haven’t been out to see as much live music the last couple of months but I hope to catch up soon.

29- Santas

Sundays are my favorite lately for live old school country music. Grant’s been playing with some great young musicians at a funky, smoke-filled double wide called Santa’s Pub. They call themselves Santa’s Ice Cold Pickers and they play 7-9pm. I’ve really enjoyed their sets. There is a whole new group of country music performers and appreciators and I’ve heard some songs I don’t usually hear down on lower Broadway. After their set, Grant and I try to make it over to The Stone Fox where Chris Scruggs holds court with the old timers (and a few youngsters with old souls) he calls them The Air Castle All-Stars. (I have some better photos of them here from when they played at my and Allison’s Red Barn Round-Up party back in November.)

29- Chris & Billy

There we get to hear Billy Robinson on steel playing the same songs he once played with Red Foley, Carl Smith, and even Hank Williams way back in the day. We also get to hear Buddy Spicher on fiddle who has recorded with all the great legends. These guys are the best of the best and that we get to just stop by to hear them play for a little while on a Sunday night truly amazes me.

I’ll close with this fruit nut bread I came up with. It is actually pretty low-fat. I adapted a weight watchers recipe actually, that I found on-line. I love the combination of dried apricots with oats. It is technically a banana bread but came out as a dense fruit bread. In perfect Johnson fashion, we found a way to make it less healthy and enjoyed it the most sliced and toasted with a pat of butter.

29- Fruity Oat Bread

Fruity Oat Bread
1 cup Whole Wheat Pastry Flour
1 cup Rolled Oats
1/2 tsp Baking Soda
1/4 tsp Baking Powder
1 tsp Cinnamon
½ tsp Sea Salt
3-4 Bananas, very ripe
1/2 cup Mascobado Cane (or Dark Brown Sugar)
2 large egg whites
¼ cup Plain Greek Yogurt
¾ -1 cup chopped Dried Apricots
1 tsp Olive Oil

Preheat oven to 350 degrees F. Grease a loaf pan and set aside. In medium bowl, stir together flour, oats, baking soda, baking powder, cinnamon, and salt. In separate medium bowl, mash bananas with fork. Add sugar and mixing until smooth. Beat in egg whites and yogurt. Combine wet and dry ingredients together for a somewhat smooth consistency. Mix in apricots. Pour into an olive oil greased loaf pan and bake for 40-50 minutes, or until baking wire (or toothpick) comes out clean when inserted in the middle of the loaf.

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January 20, 2013 · 3:35 pm

Oh Hello January

1-Cranberries

Every Thanksgiving and Christmas, I stock up on bags of fresh cranberries. It seems you can never find them any other time of year so I get so excited and buy three or four bags and freeze some. I start out really good, planning things to make. I usually make a loaf or two of Cranberry Bread but then forget about them until the next Thanksgiving when I bring home excess bags to stockpile in the freezer, only to find last years stash. Yikes. So, when I came across this recipe as I tried to figure out what to cook for dinner the other night, I was delighted! I got the idea from Miss Edna Lewis but altered it significantly. Here is what I came up with. I served it with Roasted Brussels Sprouts & Carrots.

2- pork chops

Smothered Pork Chops with Cranberries
Serves 2

2 Boneless Center Cut Pork Chops
2 Tbsp Butter or Olive Oil
1 onion, sliced
5 cloves garlic quartered
1 cup cranberries (fresh or frozen)
¼ cup Maple Syrup
2 tsp fresh Rosemary, chopped
Sea Salt & freshly ground Black Pepper
¼ cup chicken stock
Salt, Pepper, and Flour

Wash and pat dry pork chops, dust with salt, pepper and flour, and set aside at room temperature.  Melt butter in iron skillet over medium high heat and brown the pork chops on each side. Remove chops and set aside. Place onion in pan and cook until translucent, then add garlic, herbs, cranberries, maple syrup and stock. Cook for a few minutes. Then reintroduce the pork chops turn heat to low and simmer until pork chops are done, sauce is reduced and cranberries burst (approximately 10 minutes).

3- cranberry pork chops

I haven’t been making as many soups this winter. Maybe because it hasn’t been as cold yet. I did get a hankering for Chili the other day, though. This has been my basic chili recipe for the last couple of years.  I always just sort of make it up but it almost always ends up this way. This time, I decided to jot it down so it’ll be a little easier the next time.

Turkey Chili with lots of toppin's!

Turkey Chili with lots of toppin’s!

Turkey Chili
2 Tbsp Olive Oil
1 medium White Onion, chopped
4 cloves Garlic, minced
1 Green Bell Pepper, chopped
1 Jalapeno Pepper, finely chopped
1 lb Ground Turkey
3-4 Tbsp Mexican Chili Powder
1 Tbsp Ground Cumin
1 Tbsp Oregano
1 tsp Sea Salt
2 Tbsp Ground Raw Cacao
14 oz can Whole Tomatoes, crushed with your hands
14 oz can Kidney Beans
14 oz can Pinto Beans
2 cups Chicken Stock
Fresh Chopped Cilantro to top
Shredded Cheese (Sharp Cheddar, Jack, or Jalapeno Jack) to top
Plain Greek Yogurt to top

Heat oil in a Dutch oven. Add onion and saute until it begins to soften. Add garlic and peppers. Continue cooking and stirring. Add turkey and chili powder, cumin, oregano, and salt. Stir. Add the ground cacao, tomatoes, and beans. Stir. Cook for a couple minutes and then add the stock. Bring to a boil. Reduce heat and simmer for 20-30 minutes. Serve with cilantro, cheese, and yogurt.

Here’s a quick dinner idea Grant came up with one night before the holidays. It is very southern and quite delicious. Catfish has become our main fish of choice down here in the South. As far as safe sustainable seafood goes, it’s a pretty good choice for this region of the country. There are a couple of places we have found in town that we can get locally, or at least, regionally farmed catfish. (This seafood watch list is a great resource.) And, catfish is tasty! Give it a try.

5- Pecan Catfish
Pecan Crusted Catfish
Serves 2
½ cups roasted Pecans
½ cup flour
1 tsp Paprika or Chili Powder
½ tsp Cayenne Pepper
1 tsp Dried Oregano
1 tsp Garlic Powder
1 tsp Sea Salt
½ tsp Ground Black Pepper
2 tsp Fresh Thyme
1 Tbsp Fresh Parsley leaves
2 catfish fillets, cut into 4 pieces each
2 cups Buttermilk
4 Tbsp Extra Virgin Olive Oil
Preheat oven to 375. Roast pecans in a skillet or on a cookie sheet until fragrant and lightly toasted. In a little food processor, grind the pecans with the flour, spices and herbs. If you do not have a food processor, you can just chop everything extra-fine and mix together well. Place the buttermilk in a bowl and then soak catfish in buttermilk. Place the ground pecan mixture in a separate bowl. Place olive oil in the bottom of an iron skillet and bring up to medium heat on a stove.  One by one, remove catfish pieces from buttermilk and roll into pecan mixture to coat and fry until golden brown (approx 4-5 mins per side.)  Drain on paper towels for a minute and serve.
6- kale

One of our favorite, easy salads these last few months has been this raw kale salad. It makes me feel so good and totally energized! It is a perfect side salad for winter, too, and goes nicely alongside soups or casseroles.

Winter Kale Salad
1 bunch Kale, washed, center veins cut out, and thinly chopped
1 Apple, cored and chopped
2 Carrots, chopped
¼ cup Currants
small handful of fresh Parsley, chopped
Sea Salt & freshly ground Black Pepper
Balsamic Vinegar
Olive Oil
½ cup chopped Toasted Hazelnuts
optional- a small wedge of Blue Cheese

Place the kale in a big bowl. Sprinkle with salt and gently massage the kale a few times. Let sit while you prepare the other ingredients. Mix in the apples, carrots, currants, and parsley. Sprinkle in a small drizzle of vinegar and oil, season with salt and pepper, and then toss the nuts on top. Also nice, is to crumble some blue cheese on top.

I have a few other recipes for favorite greens coming out on Dolan Geiman’s blog later this week. And if you visit, be sure to check out his newest art. 2013 might be a good year to broaden your art collection! He has some amazing pieces.

I am looking forward to all the exciting music adventures 2013 holds in store. One friend of ours who has a new album coming out real soon and whose musical future I am anxiously awaiting to unfold before us is… Sturgill Simpson.

Sturgill Simpson January 2012

Sturgill Simpson January 2012

I was trying to hold off mentioning him in my blog until his new album has been released but dang if I just can’t wait any longer. By golly, he’s the real deal. As he said so well at his last live show I saw, “If you think you don’t like country music then maybe you’ve never heard real country music.”

Sturgill Simpson at The High Watt, Nashville. January 19, 2013.

Sturgill Simpson at The High Watt, Nashville. January 19, 2013.

He is from Kentucky and has this amazing old-school voice that falls somewhere in between Ralph Stanley and maybe Waylon Jennings. It is very unique and powerful. He writes some great songs, too. He’s opened some shows for Jamie Johnson and just recently, he and his band have opened for Dwight Yoakam. His new album will come out in June. I hate that the world has to wait so long to hear it but I’ve heard it and let me tell you, it’s worth the wait. For now, you can check out this song he has on the old youtube. It’s one of my favs.

OK… back to hibernation for the winter.

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December 10, 2012 · 11:35 pm

Sauerkraut, Asian Comfort Food, and Bobby Bare

Winter dog walk at Shelby Bottoms.

Winter dog walk at Shelby Bottoms.

Oh winter doldrums… It gets dark so early now and it seems harder to cram so much into one evening suddenly. Cooking dinner seems more of a chore lately. This will pass. Even harder than cooking is posting all these ideas and recipes of what we have cooked but here goes quite a variety of ideas and a few recipes. No real theme to this, just trying to find inspiration for winter vegetables and keep it all interesting. Grant has found great joy in making sauerkraut. It is so easy! I had one simple class with the king of fermentation, Sandor Katz, bought Grant a little book, and voila! Our favorite way to eat it has been on top of salads and on top of cheese toast!

kraut

And in an effort to curb my grocery buying addiction, I have made a concerted effort to figure out random things to make with whatever I find in our kitchen. This first one was created out of that. With lots of help from googling ingredients to see what I could come up with, I came upon this blog called, One Perfect Bite, which had a recipe for Spanish Meatballs. I changed it a bit to fit what I had and here is what I came up with.

Spanish Meatballs-1

Spanish Meatballs
1 pound Ground Turkey
4 Green Onions, thinly sliced
2 cloves Garlic, finely chopped
1 small Pimento
3 tablespoons grated Parmesan Cheese
1 large egg yolk
2 tsp fresh Thyme leaves
1/2 tsp Salt + Salt to taste
1/2 tsp freshly cracked Black Pepper + Pepper to taste
1 Tbsp Olive Oil
1 14 oz can whole tomatoes, drained
2 Tbsp Red Wine
2 tsp fresh chopped Rosemary
2 tsp fresh chopped Parsley
Pinch of sugar

Place ground turkey, green onions, garlic, pimento, cheese, egg yolk, thyme, salt and pepper in a large bowl. Mix gently to combine. Shape into 12 equal sized meatballs. Heat olive oil in a large skillet. Saute meatballs, turning several times, until brown, about 5 minutes. Add tomatoes, wine, sugar, rosemary, and parsley. Season to taste with salt and pepper. Cook, covered, over low heat for 15 minutes until tomatoes are thicker and meatballs are cooked through. Serve hot.

Spanish Meatballs-2

Again out of necessity in using what we had, I made this salad to accompany the Spanish Meatballs.

Mushroom Salad-1

Sauteed Mushroom Salad
2 Tbsp extra-virgin Olive Oil, divided
1 Shallot, chopped
1 pound White Mushrooms, quartered or sliced thick
1 tsp chopped fresh Thyme
¼ cup Red Wine
¼ cup Tamari
1 tsp Lemon Juice or Balsamic Vinegar
1 tsp fresh Parsley
Sea Salt and Black Pepper to taste
Big Bowl of Salad Greens
thinly sliced Red Onion
optional shaved or grated Parmesan Reggiano or Manchego cheese to top

Heat 1 Tbsp oil in a large nonstick skillet over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the mushrooms and cook, stirring, until they release their juices. Add thyme and stir and then add the wine and tamari and cook until mostly evaporated, about 3 minutes. Remove the mushrooms from the pan and let cool in a bowl. Pour the liquid and shallots from the pan in a small bowl and mix with another Tbsp olive oil, lemon juice (or vinegar), parsley, salt and pepper to make the dressing for the salad. Mix the greens, red onion, and mushrooms together and pour dressing over. Top with cheese, if using.

Mushroom Salad

Winter weather makes me crave Asian dishes, too. Our buddy Chris, who is Australian, told us about his favorite Malaysian soup that he always eats in Australia whenever he is sick. Grant went and found all the ingredients and we all cooked together. It was a vegetarian curry soup called Laksa with Bean Curd.

Laksa-1

No recipes just yet as we combined a few and it seems to be similar to a Thai curry soup in that you can always make it slightly different and incorporate whatever vegetables you have but I thought I should post this pretty picture to remind me. We also got to hear a sneak peak of Chris’ forthcoming album due out next year. Let’s just say that we’re all in for a real treat!

Laksa-2

And speaking of Thai Curry, that was on the menu at our house recently. We made  a delicious red curry with salmon, three kinds of little potatoes (purple, gold, and white), tons of veggies, and coconut milk.

Curry-1

Curry-2

I’ll end this post on a comforting note. This Chinese dish, Red Cooked Pork, has become one of our favorite comforts on cold rainy days. Grant has made this a few times now and each time, it gets better! Once you have all the ingredients, it is quite easy.

Red Cooked Pork 1

Red Cooked Pork      
1 Tbsp Grapeseed Oil
4 Scallions
2 Cloves Garlic
1” piece of Fresh Ginger
2 cups stock
½ cup Tamari
½ cup Rice Wine Vinegar
2 Tbsp brown sugar
2 Star Anise
1 (3 inch) Cinnamon Stick
1 3-4 lb Pork Tenderloin

Heat the oil in a large, heavy Dutch oven over medium-high heat. Add half the scallions, garlic, and ginger and toss together in the oil until heated through, about 1 minute. Add the stock, tamari, rice wine, brown sugar, anise, and cinnamon stick. Bring to boil, then add the pork. Flip the meat to cover it with liquid. Reduce the heat and cover the pan. Simmer, turning the meat every hour and basting it, until it’s fork tender, 3 to 4 hours. Remove the meat from the pan and spoon off the fat from the pan juices. The meat will sort of fall apart. Serve with the pan juices, over rice. Sprinkle the top with the remaining scallions.

Red Cooked Pork 2

Red Cooked Pork over rice with braised cabbage, served on a Dolan Geiman hand printed table cloth! Get your very own here.

And speaking of comfort, I have been listening over and over to the new Bobby Bare album, Darker Than Light. It isn’t even because of Grant having to learn the songs, although HE DOES! I am thrilled and so proud that Grant is getting the opportunity to play guitar for Bare. It’s the music he truly loves and he is honored to get to play them with such a legend.

Left- Grant with Bobby Bare This is a phone photo taken by Jared Manzo taken after they recorded a Daytrotter session with him, and the only photo on my blog that I did not take. Right is Bare at Music City Roots October 2012.

Left- Grant with Bobby Bare. This is a phone photo taken by Jared Manzo after they recorded a Daytrotter session with him last week, and the only photo on my blog that I did not take. On the right is Bare at Music City Roots at the Loveless Barn in October 2012.

I had heard of Bobby Bare but didn’t know many of his hits until about eight years ago when we were still living in Seattle. I had become a huge fan of Bare, Jr. who manages to play out in Seattle a few times a year it seems. I must have seen his show about a dozen times. Well, one time through, he was backing his Dad in support of his last album, The Moon Was Blue (which is also great!). My friend Sue and I went together and we were right up front at the Showbox that night. I instantly became an even bigger fan of Bare Senior! His voice is so strong and he’s just the coolest man. This new album is an album of folk songs- his interpretations of songs by artists such as Bob Dylan, Lead Belly, Alejandro Escovedo, and a couple of Bare originals. I highly recommend it. It will make a great holiday gift but be sure to get one for yourself, too.

Don’t let the stress of the holidays bring you down. Stay strong and enjoy visits with family and friends over good food and music!

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August 12, 2012 · 1:35 pm

OKRA, TOMATOES, AND CUKES! OH MY!

We’ve been growing okra every summer since we moved to Nashville. Okra loves the heat which is why it was impossible to grow it up in the Pacific NW when we lived there. Okra is great for sauteing up with tomatoes and corn or cooking it into some gumbo. Our two favorite ways to prepare okra have become pickling it and roasting it which is about as simple as you can get. Roasting it takes away the sometimes unpleasant slimey texture which can be present. It also brings out a great almost nutty and corn flavor. And, it is incredibly easy. All you do it wash it, dry it, lay it out in a roasting dish, sprinkle with a little olive oil, salt and pepper, and then roast it up. I usually roast it at 400 for about 15-20 minutes. It makes a great side dish to just about everything.

Southern tomatoes are the best in the world and I honestly love them but about this time every summer, I start to feel a bit overwhelmed by them. We can’t eat the raw ones fast enough so I start roasting them up, too! I roast them with onions and fresh herbs and sometimes I add garlic or squash. Once roasted, you can throw them in a jar and in the fridge. I still haven’t started canning and I so admire all my friends who do. I promise I will soon. I used to fear it but now I think I’m just lazy.

We use roasted tomatoes all the time- in risotto, salads, egg dishes, on sandwiches… the possibilities are endless. To make the easiest pasta sauce in the world I just puree the roasted tomatoes and top with cheese. It makes a killer pizza sauce or lasagna, too!

Summer Squash Risotto, Corn Crust Pizza, Veggie Lasagna- all made with roasted tomatoes!

And, my third favorite summer veggie… cucumbers! My favorites are the Kirby pickling cukes. Since I was a child, we have always just had a bowl of them sliced with a little salt on the dinner table to accompany most summer meals.

Grant and I will sometimes throw a splash of vinegar and some sliced onions in and then every once in awhile we get even fancier and make refrigerator pickles in which we slice the cukes and onions and place in a jar. We boil some vinegar and water and throw in some dill, peppercorns, and garlic and then pour over the cukes. These last in the refrigerator for a few weeks. They make the perfect pre-dinner snack.

These lemon cucumbers cut in wedges made pretty pickles!

A favorite side to enjoy with all these summer veggies is always a pan of cornbread! We always have leftovers so often times we will toast a piece with cheese on it for breakfast. The other day, we came up with this Cornbread Strata which was delicious!

Simply cube up the leftover cornbread. Saute some summer veggies in an iron skillet. Pour a bowl of about 7 eggs mixed with some grated cheese on top. Add the cubed cornbread and bake in the oven at 350 for 20 minutes or until eggs are firm and top is slightly golden.

The temperatures have cooled down here in Nashville for a few days so I plan to enjoy my brand new bottle tree from the comfort of our hammock while I dream of all the yummy food to make with the first of the fall harvest to soon arrive!

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July 1, 2012 · 8:45 am

Dreaming of Spain (As I Listen to Davis Raines)

Grant and I love Spanish food. For years, we have dreamed of traveling to Spain to experience all the amazing food and wine first-hand. While living in Seattle, we settled for celebrating special occasions at one of our favorite restaurants, Harvest Vine, and shopping for all of our favorite Spanish ingredients at the Spanish Table down near Pike Place Market. Grant learned to make an incredible Paella from an old Spanish man who he knew through his wine job way back when. Now, living here in middle Tennessee, we still dream of our future trip to Spain and enjoy a Paella feast from time to time made with ingredients we’ve either ordered online, had friends bring to us, or scraped together serendipitously through various trips all over town.

Big Smokey’s Paella, March 2012

A couple years ago we stumbled upon an Anthony Bourdaine episode in which he was in Spain, enjoying the grilled Spring onion festival with a family in the countryside. We were reminded of this last week as we grilled up a bunch of vegetables, and decided to throw some spring onions on.

As we tasted them, we were immediately reminded of our friend, Bray’s Romesco Sauce and thought that would be the perfect dipping sauce for the sweet grilled onions.

This is one of Bray’s most famous dishes so I immediately contacted her for the recipe. Meanwhile, the spring onions had run their course and were no longer available at the farmer’s market but we found some red scallions and some green onions and we made it work! We also grilled some potatoes and zucchini to enjoy with it and decided to grill the red peppers for the Romseco instead of using jarred roasted red peppers which the recipe originally called for. Here is our adaptation of Bray’s recipe which she originally adapted from an Epicurious recipe.

Grilled Pepper Romesco Sauce
1/3 cup Whole Raw Almonds, blanched to remove skins and then toasted
1 slice Whole Grain Artisan Bread, torn into pieces
1 Garlic Clove
½ tsp Red Pepper Flakes
½ tsp Smoked Paprika
1 large Grilled Red Pepper, coarsely chopped
2 Tbsp Red Wine Vinegar
½ tsp coarse Sea Salt, or to taste
¼ cup Extra Virgin Olive Oil
1-2 Tbsp water to thin out a little

Finely grind almonds, bread, garlic, red pepper flakes, and paprika in a food processor. Add grilled peppers, vinegar, and salt, then purée, adding oil in a slow stream. Add a little water to thin out (because grilling the peppers makes them drier). We found the sauce to be so versatile- delicious as a dipping sauce but also amazing on sandwiches, over pasta, as a bruschetta topping, and as a side dish on top of grilled potato rounds! YUM!

(Side note: I never knew how easy it was to blanch almonds. All you have to do is throw the almonds in boiling water for 1 minute exactly. Remove from the water. Drain in a colander and rinse with cold water. Squeeze each almond in your fingers and the skins slip right off! Easy! The whole process took about 10-15 minutes.)

Speaking of sauces, we had a major heat wave this week and suddenly, our poor little raised bed garden was in danger! I saw the basil begin to shrivel up so I picked a bunch of it to save it and made a couple different pestos. I made a classic walnut one with the Genovese basil and with the Thai Purple basil, I combined it with a little lemon basil, cilantro, garlic, red pepper flakes, sea salt and olive oil for a Thai sauce. Not yet sure exactly what we will make with it but I think it would be great as a marinade for a grilled chicken satay, a start to an Asian salad dressing, or to top a piece of grilled fish.

Also last week, I finally got to hear the great songwriting and sound of Davis Raines. This guy is the real deal, y’all. He’s from Alabama and he has an old school country music vibe. I felt like I had discovered a lost country music soul! Listening to his new album, Santa Maria Hotel, I am sometimes reminded of Merle Haggard and occasionally he conjures up a little of Wayon’s spirit with some cut-time drum beat but this album is not a copy cat album of any sort. It is all Davis Raines and really great. What a great list of musicians on this album, too- you need this album! (You can see a youtube of a Nashville performance at Douglas Corner here.)

Davis Raines at the Station Inn June 2012 (phone photo!)

I’m going to make some more of those homemade Vanilla Wafers this weekend to enjoy with some homemade Peach Ice Cream!!!

Vanilla Wafers
½ cup Unsalted Butter
½ cup Raw Cane Sugar
¼ cup Brown Sugar
1 Egg
2 tsp Vanilla Extract
1 cup Whole Wheat Pastry Flour
1 tsp Baking Powder
½ tsp Sea Salt

Preheat oven to 350. With a mixer, mix sugar and butter together until creamy. Add egg and vanilla and mix. Add the flour, salt, and baking powder. Mix. Refrigerate for about half an hour. Roll dough out to ¼” on a well floured board. Cut with a small cookie cutter. Bake in a 350 degree oven for about 12 minutes. Let cool on the cookie sheet and they will crisp up.

And I close with this little tip- Vinho Verde helps keep you sane during the heat wave!

Stay cool, y’all!

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June 25, 2012 · 9:50 am

In Case you Didn’t Know- It’s Waylon Appreciation Month!

Last year on June 15th, Grant and I celebrated Waylon’s birthday by making a dinner of all his favorite foods which included chicken fried steak. (Yeah, I’m a proud superfan.) This year, being his 75th Birthday, we celebrated by going to several Waylon Birthday bashes all around town.

It all started for me when my friend Allison and I drove down to our dear friend, Nikki’s restaurant, Normandy River Cafe, which is right near the pristine Duck River and around the corner from The Dickel Distillery. Nikki is one of the most amazing people I have ever met and she has poured so much love into this restaurant. Her brother Mike is the pit master. These two Texans serve up a good meal. They also have live music in the cafe most Saturday nights which is why Allison and I made a special trip a couple weeks ago. We saw members of Waylon’s band in their own band, Waymore’s Outlaws. It was incredible to see Richie Albright right there in front of me pounding out that cut-time beat Waylon’s songs are famous for. Also great were bassman Jerry “Jigger” Bridges and steel guitarist Fred Newell. Tommy Townsend plays lead guitar and sings. He does a good job of delivering Waylon’s songs in his own voice. I swear during one song, I felt Waylon’s presence. He would have been proud. It was a great night of music and delicious food.

Under all that hair, is one Shooter Jennings. I wasn’t in a good spot for photos but you can see more here.

The next week, Shooter hosted a Birthday bash for his Dad at the Greenhouse bar in Green Hills. We heard songs from Leroy Powell, Whitey Morgan, Leroy Virgil of Hellbound Glory, our buddy Sturgill Simpson, Jamey Johnson, and Shooter himself. It was a fun night. All of the musicians played some of Waylon’s hits and a few songs of their own. Then a couple days after his Birthday, on Father’s Day, Robert’s Western World hosted a Waylon Birthday Party and raised money for The Waylon Fund for Diabetes Research. All contributions to the fund went to the Translational Genomics Research Institute (TGen), one of the nation’s premier non-profit biomedical research institutes. Once again, Waymore’s Outlaws played. It was so awesome to see them up there on that stage.

Richie Albright, Jesse Lee Jones (owner Robert’s), Waymore’s Outlaws at Robert’s Western World June 17, 2012.

No Chicken Fried Steak this year however, as usual, we have been cooking many meals listening to our favorite Waylon tunes. Here’s some highlights from last week.

Grilled Asparagus & Peach Salad
1 bunch Asparagus
3 Peaches, peeled and halved
Fresh Chevre
½ cup Balsamic Vinegar
1 tsp Brown Sugar
Black pepper
Fresh Basil leaves, chopped

Grill the asparagus and peach halves. Set aside. In a small saucepan, cook vinegar with brown sugar and pepper. Bring to a boil and then simmer until it begins to get slightly thicker (20-30 minutes). Arrange grilled asparagus and peaches on a plate (I cut both down a little so they would be easier to eat.) and sprinkle with crumbled chevre and basil. Drizzle with vinaigrette.

Another favorite dish of ours from the grill is this recipe for BBQ Cabbage. I believe Grant first got the idea from a Saveur magazine years ago. It goes really nicely with BBQ Chicken and Skillet Beans!

BBQ Cabbage
½ Green Cabbage, cored
4 Tbsp unsalted Butter, softened
1 Tbsp Sea Salt
½ Tbsp Black Pepper
1 Tbsp Chile Powder
1 Tbsp Garlic Powder
3 Tbsp Apple Cider Vinegar
Heavy Duty Foil

Make a compound butter paste by mixing together all the ingredients except the cabbage. Rub about a quarter of the compound butter on the outside of the cabbage and then rub the rest of the mixture onto the top side of the cabbage. Wrap in heavy duty foil and then place on the grill indirectly over the heat and smoke for about 90 minutes with the lid down. The cabbage should be soft when you press it. Let sit for 10 minutes to cool and then unwrap and chop it well. Place in a bowl. Salt and pepper to taste, if needed. It might be good with hot sauce, too!

Grant uses a chimney to start the lump charcoal and then adds soaked hickory chips!

Now go listen to some Waylon and make a donation to The Waylon Fund for Diabetes Research.

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Aside

Summer Potlucks, Sunday Dinner, and Gospel Music

Eating is so fun! I love all the fresh veggies and fruit that is in season right now. I went to a potluck last night. Just look at all those veggies that were on my plate.

Image

Amazing. It is hard not to eat healthy right now. One of our favorite things to do lately is grill lots of vegetables on the weekend and then find all sorts of ways to eat them during the week.

Often, we just put them on top of a big salad. This little salad is so simple that it seems strange to even write it down but we’ve been enjoying it so much and using it as the basis for so many meals lately that I wanted to write it down to remember it and share it. It goes like this…

Kale Salad
Kale
Romaine
1 clove Garlic
1 Carrot
1 small handful of Parsley leaves, chopped
1 slice Lemon
1 Tbsp Apple Cider Vinegar
1 Tbsp Olive Oil
Sea Salt & Black Pepper to taste

I use a few Kale leaves, deveined, and a few Romaine leaves. It isn’t science, just a few of each. Chop the Kale into strips and chop the garlic. Place both in a bowl and sprinkle with salt and the juice of the lemon slice. Stir or massage the leaves with your fingers. This process helps take any bitterness out of the Kale. Let sit for a few minutes while you prepare the rest of the ingredients. Cut the carrot into matchsticks and add to the bowl. Add the parsley. Chop the Romaine and add. Sprinkle with the vinegar and oil and stir together. You can play around with the amounts, I always make it a little different and it always turns out great!

We roasted these portabellas with a little Balsamic vinegar and laid them on top of a salad with Romaine, grilled asparagus, sliced peppers, cukes, and herbs. I made a homemade vinaigrette to pour on top and sprinkled fresh chevre on top. It was so simple and delicious.

One of my favorite things to do with summer yellow squash, or crookneck as we used to call it growing up, is to saute it with Vidalia onions and tomatoes (add the tomatoes in right at the end so they don’t get too squishy). I realized this was an excellent topping for cheese grits. It made the best breakfast!

Cheese Grits with a Fried Egg on top, Pederson’s Uncured Bacon, & Sauteed Squash with Vidalia Onions, Cherry Tomatoes, and Basil.

Our first veggies from the garden this year were- potatoes that we forgot we planted! Surprise!

I had just brought home a mess of English Peas, too, so I made this yummy Creamed Peas with Potatoes dish I remember my grandmother on my Mom’s side, Nana, make just about every Sunday for dinner in the summer.

I called my Mom to make sure I knew how to prepare it. Simply boil the cut potatoes in a little water. Drain. Set aside. Do the same with the shelled peas. Make a roux with 1 Tbsp butter and 1 Tbsp flour. Add in a cup of milk, white pepper and salt. Add the potatoes and peas back in and cook for a few minutes to let the sauce thicken.

A dinner Nana would have approved of- Chicken Fried Chicken, Cucumber Salad, Creamed Peas with Potatoes, and Sauteed Squash and Onions.

Speaking of Sunday dinners… I can’t get enough of this new Gospel album from Elizabeth Cook. She’s knocked it out of the park with this one.

I adore this woman- she is beautiful, sweet as can be, and has the most amazing voice. She embodies the spirit of country music. Real country music. On top of all that beauty and talent, she is super smart and has this amazing courage to do what she wants to do, musically speaking. It’s a bit of a Waylon Jennings spirit and I admire it. Go by this album, Gospel Plow. You’ll love it! And enjoy this clip of her performing one of the songs from the album, which was released last week, on the David Letterman show. Incidentally, Dave also happens to be a big fan of hers.

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June 17, 2012 · 6:06 pm