BBQ Sauce

Sometimes, you just want to rock some good bbq sauce. This is best served hot and spooned over brisket, but its good for cold brisket, too.

Tomato Sauce (smooth) 6 oz
Beef Stock 6 oz
Blackberry Vinegar 2 TB
Garlic Powder ½ TB
Cocoa Powder 1 TB
Pimenton 1 tsp
Chipotle Powder ½ tsp
Clove Powder ½ tsp
Sea Salt to taste

I use a really smooth, liquidy tomato sauce, like Muir Glen.

This sauce is tangy, and reduced, the sweetness comes out--- to the point where it can get too sweet. The blackberry vinegar that I use is Texas Olive Ranch's Black and White Vinegar, but I'm sure any balsamic would work. Even red-wine might work here, but I'd also add Apple Cider Vinegar.

Combine liquids in saucepan over medium heat.
Whisk in dry ingredients and stir until smooth.
Let simmer for a long time until thickened..

A Smoker's Harvest

My family does food quite well. We don't all do food in the same way, but we do it very, very well. One point of pride which we hold in high regard would be my father's building and manning of a smoker from an old propane tank. We didn't light the smoker at dinner time or evey weekend or for even for the occasional football game. No, no, the greater scope of life would've been intimidated by this. Flooded by such intense glory that it would've thrown off the balance of things. Entire populations of creatures would drop to dangerously low levels. No-- this was once an experience for once a year or sometimes once every two. The smoker, when lit, would have a minimum of three days of support from someone who was home. The smoker would be loaded full of dozens and dozens of cuts of meat and whole poultry, while the smoke-free oven that he'd put on the end would be utilized for all other meals. Meats rubbed with my father's own spice rub would come bubbling and encrusted with black (the best part) from the vast abdomen of this great beast and straight onto the slicing board to melt its tender flesh into our souls (yes, souls!).

That is how the smoker went.

A small sampling of the resulting treasures!
Smoker Credit: Dad                   Photo Credit: Mom

Recent years, however, have left the parents busy and the smoker lie in a period of primordial hibernation in their backyard. Its dormant state was unassuming and humble. However, my father rousted the dragon. I drove down to them a grass-fed brisket, market-made pork bratwurst (I'm not usually a fan, but SMOKED is different), a pork butt, and sweet potatoes. In addition to that, they send back those things, a whole chicken, and a rack of ribs.

Life is good. :)

Grilled Scallops with Shallot Wine Sauce

Sometimes meals exist that are so simple that I feel almost guilty posting 'recipes' for them. OK-- most meals fit this criteria for me. Usually my cooking involves a skillet, a bit of fat, sauteeing onion and garlic, adding protein, and placing on a salad of some kind. If I'm not eating that way, I'm simpling mincing things and assembling them in bowls.*

So, this is one of those, but the flavors and temperatures and textures all spun together so lightly and perfectly that I thought I'd share, so that perhaps those out there who are currently honing their culinary intuition may dance with them as well. Oh! Ok, I've over-romanced my food here. Don't I have the right to do this?!



This is a perfect example of quality ingredients holding up an entire meal. I recently procured some wild-caught scallops during a One-Day-Sale of $9.99/lb. I am a being who loves her some seafood. This sale excited me greatly and I brought home the pillowy little nuggets. I thought of using half of them for one thing and the part for ceviche (insert dreamy sigh here) but I decided for a very simple approach to cooking them all at once.

Simple: In a dish you can put on the grill (skillet/aluminum dish, etc...) marinate** scallops in melted butter, sea-salt, shallot, thyme, and white pepper. I added a sprinkling of citrus peel. There may have been some other things? Let it sit for a few hours.

Skewer this. Set aside the pan containing the marinade/hardened butter and such. Mince up some garlic and grab a few more herbs. You can either grill the scallops or 'roast' them on the grill, which I did by jerry-rigging up a little 'rotisserie' skewer balanced on two rack-supports. Um, just grill them.


 

While they're grilling, set the marinating pan on the grill and let it begin to bubble and pop. Deglaze with a little red wine and scrape and stir until reduced. Good job! That is your sauce. Serve on scallops atop a mixed green salad.

Pau!

*May I come clean about something pertaining to bowl-meals? Really? Oh, I will in another post.
**Grammar point: Marinade is a noun. Marinate is a verb. Got it? Comprende? 了解？ Capiche? Maopopo?

Plans

I'll be soon releasing a list of local resources and plans for some very interesting little short films about local farmers, business owners, or characters. Stay tuned!

Happy Eating!

(Non) Bread

No-Grain Bread!

I'm generally a happy little thing, hopping around with wild-caught fishes, grass-fed meats, a pleathora of cheeses, coconut milk (and oil, and flesh, and vinegar, and shoyu...), and other delectables that we primals nourish ourselves with.

However, every now and then, I want a freaking sandwich. I want a sandwich on something that won't crack thinly under its load. I want a sandwich that won't leave my hands wet. I want a sandwich that I can set down once I've started eating (is this a common phenomenon?).

I was happy to find a recipe at Middlin' Plus that targeted each of the problem areas involved with "primal bread," (saying those words makes me a bit disdainful, still). And delicious it was. It held up spongefully, it comforted springily, and it held my sandwich's contents loyally. Thank you, bread-that-isn't-bread. You were lovely.


First, a lovely tuna-salad sandwich. And behold our second photo, the glorious and long abstained from, toad-in-the-hole. I remember my little sister asking me to make that for breakfast. I still cherished the leftover 'biscuit' and topped it with coconut-butter and strawberries. (Those in the background are some self-spiced sausages. Pork? Methinks.)

(I used sharp cheddar added a barely-stirred line of chili powder and some toasted pepitas. It was deliciously similar to jalepeno cornbread. Give it a go!)

A New Cave for Jeff

OK, so I've mentioned before what a blast Jeff and I had grokking about, and after a few more visits, he has finally moved up to the Metroplex from down by Waco. I assisted he and his family during move-in, and we spent the next night and day eating, walking, unpacking, shopping, and arranging. It was incredible to be in someone else's place being cooked for in a VERY primal way! As such, I'm happy to share some of Jeff's handcrafted meals. These came from the Primal Blueprint's Quick and Easy Cookbook, if I recall correctly.

 

The Return of the Bento

Once upon a time in a kitchen far far away, I began a blog to showcase the bento boxes that I thrived on. Much of my life and beliefs have changed, but some things remain the same: I love food and I love bento.

Bento boxes and all their little toys and cups excite me and make lunch that much more special. Though I'm certainly not afraid to dump good ingredients into a bowl and happily devour, there is something entirely special about cracking the lids of an artfully arranged, delicately balanced little lunch. Bento boxes allow for a sort of break in your day that removes you from the sit-and-scarf catches of 30 minute work breaks. They seem to be something of a culinary breath. 

Admitedly, I've not been attentively documenting or sharing my bento boxes with you so much anymore (sorry, if you need emotional support let me know), but I'm leaning to change that. Please, enjoy my bento. 

Kabocha pumpkin with cinnamon, Kale Avocado Salad

Egg salad and Sardine stewed in tomato sauce

As I ate this, I began to realize something. As a normal part of my life, I make a lot of things from scratch. I don't think about it, I don't make an effort to do it. I have simply become a person that does this. The egg salad was made from eggs that I get directly from the chicken farmer locally, made with my homemade mayonnaise, and included chives that I grew and pickles that I had fermented and chopped into relish myself. Crazy? It seems to be regarded as a little bit crazy. 

Ode 002: The Radish

In order to allow move on to important upcoming posts, I have a similarly important one to finish up on. This is my second Ode!

The radish: Crispy, refreshing, and bright when raw, cooling and juicy in salad, is a doppelganger of vegetables. It has the ability to suggest qualities of potatoes, water chestnuts, nuts, jicama, and potatoes-- but only suggest, and not emulate. The radish feels no need to hide his true identity, unlike many superheroes.

Red radishes, black and icicle radishes, Daikon and Mu-- they are so unexplored in Western culture, and I vote we change that, stat.

The classic little red radishes, (the "Oh-I've only-had-radishes-raw-in-salads" Radishes), begin our venture into the unnappreciated world of these coolly hot little roots. If you get a good radish-- really fresh radishes, from a good enough place-- they are NOT all that spicey. They still have a whisper of a bite that makes them interesting, but nothing eye watering. Try slicing them into coins and eating guacamole with them. Awesome. They can also be sprinkled around a roasting chicken or added to the roasting pan of veggies. The larger ones, quartered, and the smaller ones, halved or left whole, roast dry beautifully with seasalt and cayenne. They transform into something magical and silky when cooked in a wet environment and topped with butter and herbs.

The larger radishes, like black, watermelon, and icicle, have a very important place in my heart, and my kitchen. When you get out the mandolin (the one your mother gave you, with the melted edge), and slice these guys thinly, you are borderlining ceremony, for something spectacular is on the horizon. Toss these with olive and coconut oils, chili powder, sea salt, and black pepper. Now, bake them at 400 degrees on a pizza stone or something, 10-15 minutes on each side, until they crisp up. If you let them burn, they are bitter-- if you undercook them, they are soft-- but if you cook them JUST right and let them cool, they rival any kettlechip. They're done when they've gone black (but not carbon) all the way through.

Last but not least, we come to two gargantuan varieties: Daikon and Mu. Daikon is used grated in Japanese cuisine to add a cool aspect to salty grilled fishes for a refreshing palette cleanse. Without Mu (a monster, melon looking radish) we wouldn't have kimchee or kaktugi-- travesties, both! Daikon also works into chips as mentioned above, but tends to yield slightly softer results. Kiriboshi Daikon is a shredded, dried daikon, awesome to use in dishes to add texture and a mellow nutty sweetness. For radish kimchee, cube Mu (or daikon) and lots of green onions. Puree lots and lots of garlic and ginger with fish sauce, salt, and korean red pepper flakes. Put both vegetables and puree in a jar and shake like mad until evenly coated, then leave on the counter for about 5 days before chilling for another 5. Kaktugi! Like magic!

And with that, our second Ode. Tell me, have you yet to embrace these humble little beings? Tell me a radish's tale.

More to come, don't you worry.

Mother's Day Snack

IMG_8365, a photo by CaptainShen on Flickr.

Mom + Park + Snack = Awesome day.

Check out our spread!

The Forage: Episode Two, and: A Little Instructional, Plus: too many punctuation errors in this title.

So, on a morning sprint not too long ago, as the little town of Denton stretched its bright and strange eyelids, I found some mulberries. They were scant and the tree a tad sickly, but they did a good job of reminding me of one of my favorite pickin' trees elsewhere in Denton. I returned home with a LOT of them, only having picked a little of what the tree had to offer (of course I left the red berries to ripen for later pickings!). 250 grams, to be exact-- uh, minus the handfuls I threw back during picking.

I hoped on my bike after prepping my Foragin' Bag. It is imperative to truncate the 'g' on 'Foraging' when prepping your Foragin' Bag. It just helps you, you know, get in the mood or whatever. The following is just little stuff for a casual picking-- nothing too hardcore.

YOUR BAG

Bandana/Cloth* (to tie into bags to carry/clean up, whatever)
Ziploc Baggies
Hard Container (for dainty items)
Knife
Small Scissors
Small Flashlight

Of course, its good to have a guide-book and familiarize yourself with your area (really, if you start eating strange mushrooms and throwing back unknown berries, it is NOT my fault). On a simple casual outing you can expect to come back with the ubiquitous green onions and chives (a bit grassy by this time of year), dandelion greens (best picked before the yellow flower appears). Certainly with a little more romping you can find delightful little mulberries, wild blackberries, and pears. I've even seen wild asparagus and what I THINK was wild carrot (it was too young to tell).

Be careful, guys, and happy eating.

*I believe that bandanas are absolutely necessary for anything you do, ever.