RIP Starbucks and Bennigans

Well.

I wished I felt bad about the closing of these establishments, but I don’t. I do feel bad about the people who are losing their jobs; they did nothing wrong. I have no sympathy for the mass production of mediocre fare and the systematic dumbing down of the American Palate.

I mean, C’mon people! Are you really gonna miss nachos, onion rings, buffalo wings, burgers and fries? Are you going to miss jalapeño poppers, southwesten egg rolls, and some hot vegetable dip?

No. Because you can get this stuff anywhere, and that’s where Bennigans went wrong. Bennigans only stood out for the “decor.” That’s it. Nothing new, original or innovative. Oh well, Buh-bye.

Starbucks. I never liked their coffee. Overpriced swill.

Now, I have to be fair. I love lattes, macchiatos, and a decent espresso.  But, I won’t buy them from a global giant with their Stepford-style workers, faux hipness and cultural relevance. Whatever. I’ve had one of those lattes from Starbucks, and nearly got into a screaming match with the help because I wanted a shot of caramel in my then $4.50 cup of insane indulgence.

And after all that, it wasn’t that great.

So folks, I say adieu to these establishments, and pray all those customers who patronize these places spend their money in a locally owned store. Keep the money in your communities.

A VILLANELLE

A Villanelle….

Is a poem of French origin. It is composed of 19 lines, with five sets of triplets and a quatrain. The first and third lines of the opening triplet are repeated in an alternating pattern. The middle lines of each triplet must rhyme with each other, and the ending quatrain must contain the first and third lines of the opening triplet. The most famous example of a villanelle is Dylan Thomas’ “Do Not Go Gently into That Goodnight.”

My Villanelle….

Is a snapshot of what happens when you go out for dinner on a Saturday night. You arrive at a restaurant dressed in your best attire with your loved one at your side. The waiter brings your bread and drinks, and takes your order. As you wait for your food, you notice it’s taking a bit long. When you finally receive your food, it was worth the wait. You leave the restaurant sated, and pleased. A lovely evening was had by all.

I dedicate this Villanelle….

to all of the thousands of line cooks, pastry chefs, sauciers, busboys, dishwashers, and executive chefs. My hope is that anyone who has had the unique experience of enduring the frenetic pace of a popular eatery for a living enjoys reading my villanelle entitled, “The Weeds.”

THE WEEDS

Get a garnish on that plate!

Move quickly if you want a raise.

Where’s the rest of Table Eight?

This is no time for a debate;

Top that asparagus with some hollandaise

Get a garnish on that plate!

You ruin the food that I create,

I won’t tolerate any more delays;

Where’s the rest of Table eight?

Now, get the spoon and sauce that skate;

Mind the Potatoes Lyonnaise!

Get a garnish on that plate!

Hurry now chef, I’m really irate;

That lamb shank needs more time to braise.

Where’s the rest of Table Eight?

The customers are mad, their food is late;

Is your performance just a phase?

Get a garnish on that plate.

Where’s the rest of Table Eight?

For John

Gordon Ramsay stock photo. Gordon Ramsay heats up season three

Retrieved May 1, 2008, from: http://television.aol.com/celebrity/gordonramsay/

Cajun Fish Soft Tacos

Cajun Fish Soft Tacos with Chipotle Ranch Dressing

Serves 4-6

2- 8 oz. catfish fillets
2- Tbl. cajun spice
2- Tbl chipotle hot sauce
1/4 c. ranch dressing
2/3 c. shredded monterey jack cheese
1/4 head lettuce, shredded ( any kind is fine)
1 large tomato, diced
1- small sweet onion, ( red, maui, or vidalia)
6 inch flour tortillas (room tempurature)
vegetable oil

Equipment:
Paper towels
5 ea. containers or small bowls
measuring spoons
measuring cup
kitchen knife
clean curring board ( or surface)
heavy bottomed skillet ( cast iron or aluminum)
soap and water for cleaning

1. Prep garnish:
Wash lettuce and peel off six or seven leaves. Roll leaves in a cigar shape, and with a knife, cut into thin slices. Put cut lettuce into a bowl and cover with damp (not wet) paper towel. Wash and pat dry tomato. Dice tomato, and put into container. Slice onion thinly and put in container. Measure out 2/3 cup of shredded Monterey jack cheese and put into container. Set all aside and refrigerate.

2. Make sauce:
Combine chipotle sauce and ranch dressing in small bowl until mixed; cover and refrigerate.

3. Clean cutting surfaces and knife with warm soap and water

4. Prepare fish
On clean cutting surface, slice catfish crosswise into inch thick, finger long slices. Season the fish slices lightly until evenly coated ( the more seasoning, the hotter it will be). Set aside.

5. Cook fish
In skillet, measure 3 Tbl. vegetable oil. Heat over medium heat until oil is shimmery, then carefully add fish to skillet in an even layer. cook on one side until golden brown (about 3 minutes), and turn. Cook on the other side for two minutes until done, and drain on paper towels. Cover with foil and hold for assembly.

6. Assemble
Assemble in order=
Tortilla
sauce
lettuce
cheese
fish.
tomato
onion

7: Enjoy!

Irrigation water may help spread foodbourne illnesses

The Culinary Chick tips her toque to Amanda Beals of MainStreet.com for forwarding an article written by Jessica Wakeman. This article summarizes the benefits of using soap and water to keep bacteria at bay when preparing food. Unfortunately, the article also states the following: Just because you take the precaution of washing your hands before and after cooking, it still doesn’t mean that you are safe.

From Jalapeno Safety, A Cheap and Easy Food Safety Tip:

Does this mean the jalapenos that got people sick were unwashed? Investigators don’t know yet, says Powell, adding that perhaps the salmonella outbreak happened because the jalapenos were washed in bacteria-tainted water. Therefore, making sure your water source is not tainted is important, too. (You’ll have to leave it to the growers to ensure your produce is not tainted on the farm.)

But as the salmonella outbreak is teaching us, vigilance on the hygiene front alone isn’t enough to keep us from getting sick. Bacteria can get inside leafy greens (which it absorbs while growing), so contamination must be prevented on the farm, Powell says. “Food safety begins on the farm and goes all the way through the system. Basically, you follow the poop.”

Source: MainStreet.com

So, as in the case of the 2006 E. Coli outbreak that affected spinach and baby lettuces, irrigation water may transmit harmful microbes when the plants absorb the water. So kids, we must all be diligent when shopping our small markets. Face it, the stores where you purchase your produce won’t know which source of water was used to water the vegetables, but your local farmer at the farmer’s market will.

This is an even better reason to buy local when available.

Summertime food safety

There’s a lot of attention to bad food that is currently circulating the market. It reminded me to remind you about cooking and serving food in an outdoor setting. Here are some tips to avoid some of the pitfalls:

1. Keep HOT foods HOT, and Cold foods COLD

The danger zone for food is between 41 and 140 degrees. Simply put, microbes thrive in this temperature zone. When outdoors, serve all composed salads super cold by putting the serving container into a bowl of ice. All hot foods should be served immediately or kept warmer than 140 degrees. Keep all food covered when not in use. Make sure that all your ingredients in your composed salads are cold before mixing them together (everybody at one time or another has added hot eggs or warm potatoes to a salad then added mayo to make it; this is not safe).

2. Wash all utensils, food prep surfaces, and your hands after handling meat

Keep a container of warm soapy water handy to wash all food prep surfaces, being careful not to cross-contaminate other surfaces. Keep hands clean by using utensils to handle meat. Wash your hands thouroghly BEFORE and AFTER you handle meat ( and after you use the bathroom, no exceptions). Use a different container to transport raw meat, another to transport cooked meat

3. Do not re-use marinades. EVER.

If you want to baste that chicken with some of that lovely marinade that you made, think ahead and make extra. Marinades can be a perfect anaerobic environment to bacteria that causes all sorts of nasty germs.

4. Keep a thermometer handy

A probe-type thermometer can be bought at any grocery store for about $8, and can keep you in check tor making sure hot foods stay hot, and cold foods stay cold.

5. Cook meat thouroughly

Make sure all meat is cooked thouroghly. Here are the temperatures needed to assure meat is cooked and free from bacteria:

Rare beef- 130°

Pork, Beef, Lamb, Seafood – 145°

Hamburger or ground beef- 155°

All poultry- 165°

Keep these few facts in mind, and your outdoor gathering should be a safe one!

Tomatoes ok again, hot peppers not; Salsa lovers miffed

The FDA took tomatoes off the watch list, according to a report by the Chicago Tribune. However, fresh serrano and jalapenos are now on the list of foods to be wary of.  What’s a pico de gallo lover to do? Use canned or frozen hot peppers? Not likely. Go back to jar salsa. Heck no! Wait it out? Maybe.

In the meantime, here is my recipe for Salsa Crudo. Just think of it as Pico de Gallo’s hot Italian cousin.

You will need:

Non reactive container

sharp serrated knife

cutting board

chef’s knife

paring knife

spoon

liquid measuring ccup

dry measuring cup

Salsa Crudo

2 ea. large ripe beefsteak tomatoes ( about 1 to 1½ lbs)

1/2 ea. Vidalia Bermuda Red, or other sweet onion

1 ea. roasted red pepper

1/2 cup fresh chopped basil

1/4 cup fresh chopped garlic, or to taste

3 tbl. balsamic vinegar

1/3 cup extra virgin olive oil

Sea salt and coarse grind black pepper  to taste

Core tomatoes with paring knife by inserting the tip of the knife alongside the core of the tomato. Working in a circular direction with short, sawing motions, cut out the core. Discard the core. Using a serrated knife, slice 1/2 inch thick slices of the tomato, then dice into medium chunks.  Place chopped tomatoes into bowl. Dice the vidalia onion, and add to the bowl. Dice the roasted pepper, and add to the bowl. Add garlic, basil,  olive oil and vinegar. Toss gently and season to taste.

This can be used as a bruschetta topping, eaten with chips, tossed in cooked pasta for a pasta salad, used as a topping for grilled chicken, fish, steaks; or combined with cubed fresh mozzarella for a quick tomato-mozzarella salad. The possibilities are endless.

Govenor O’ Malley to promote “Eat Local Week” in Maryland

Governor  Martin O’Malley has deemed the week of July 19-27 as “Eat Local Week” in Maryland.

Link to article :

Classic Caesar Salad

It is rumored that the origins of the Caesar salad came about when a tavern owner in Mexico had nothing more to serve customers after a busy afternoon, so he concocted this salad using only eggs, garlic, lemon juice, olive oil, some stale bread and lettuce. In all my years of cooking, I’ve never found a suitable product on grocery shelves, so I make my own. This is incredibly easy to make, and will hold up for a week in your fridge.I make this in a smoothie blender I have at home, but this can be made using a bowl and wire whisk, and a strong arm. Oh, and if you own a spiffy immersion blender, play around with the way you add in the oil ( because I’ve never used one of those to make this dressing before)

Makes just under one pint ( 1 3/4 cups)

You will need:

Liquid and Dry measuring cups

Measuring spoons

blender or food processsor

bowl and wire whisk

kitchen towels

Caesar Dressing

2 large egg yolks

1large egg

1/2 tsp. worchestershire

2 tsp. dijon or spicy brown mustard

1 tsp. anchovy paste

1 tbl. chopped garlic (heaping)

1/3 c. olive oil

1/3 c. canola oil

Juice of 1/2 lemon

2 T. red wine vinegar

1/2 tsp. sea salt

1 tsp. coarse black pepper

1/2 cup grated parmesan cheese

For the salad:

Croutons

Romaine lettuce that has been thoroughly washed, cut and drained.

Shredded fresh parmesan

cooked chicken, salmon, shrimp, portobello mushrooms (optional)

Instructions for blender and food prosessor

Mix together oils in separate container, and set aside. Place egg yolks, whole egg, garlic, mustard, red wine vinegar. Worcestershire and anchovy into food processor bowl with s-curve blade, or in blender. For food processor, use top with an open feed tube; for blender, remove plastic insert from top, so top has an opening.

Pulse ingredients in blender/food processor until well blended. Run blender/food processor, and while running, add oil in a slow and constant stream until oil is blended and dressing has thickened. Stir in cheese, salt and pepper and place into a container and chill for at least an hour.

Bowl and whisk method:

Mix together oils in separate container, and set aside. Wet a kitchen towel thouroghly and wring out until damp. Coil towel into the shape of an “o” , and place on counter. Nestle the mixing bowl into the towel. Make sure the bowl is secure on counter and won’t easily move. Place egg yolks, whole egg, garlic, mustard, red wine vinegar. Worcestershire and anchovy into bowl. Whisk together until well blended. Whisk the ingredients again and while whisking, drizzle the oil mixture into the egg mixture in a slow and steady stream, until oil is incorporated. Add cheese, salt and pepper. and refrigerate in separate container for at least an hour.

Assembling the salad

Use 1 large head of romaine to serve 3-4 persons, if you are using pre-packaged romaine hearts, figure 1 head for 1-2 people. Clean and chop romaine and chill. Place lettuce in large mixing bowl, add croutons and a small amount of the dressing, mixing until leaves are coated. If leaves look dry, add dressing in small amounts and mix again untill all the leaves are coated. Plate salad anf top with shredded fresh parmesan.

Top with cooked chicken, shrimp, or grilled portobello mushrooms.

Support your local farmer

We have a dynamite regional farmer’s market here in Baltimore. Located underneath the end of the Jones Falls Expressway, this market features local produce, seafood. flowers and some local crafts. Before my disability, I was able to patronize  their wide array of offerings. Alas, I cannot attend the market anymore, but this isn’t the reason why I am writing this post. I want all my readers to consider the merits of buying local, seasonal and fresh.

Market stall photo courtesy of freefoto.com

When you buy local, you know where your food is coming from. The food is grown on a small scale, and escape some of the pitfalls (diseases) that can be prevalent with industrial food production.  Local farmers are also big proponents of organic methods of farming, so it’s more than likely that your local farmer uses natural fertilizers and pesticides ( or pesticide free) to grow his wares. The local farmer is also closer to the food. He or she looks at it and touches it everyday, making sure that it is free of blemishes and the occasional pesky worm or bug. Your local farmer has a personal investment in what he or she sells, so naturally they will only put up the best for their customers. Roadside stands are also great; I had the best cantaloupe in my life a few years ago; my sister went to a roadside stand in Delaware ( it was four blocks from her home).

Buying local also give you a chance to try new things at a reduced price. When you buy straight from the source, you avoid the middle man. Our market has a variety of offerings that vary as the season goes on, from cherries, peaches and berries in May, to fresh collards, pumpkins squash and apples in September. Buying local also enables you to buy seasonally. This is the way nature intended us to eat. Who likes winter melons, tomatoes, and peaches? They always look so anemic and unappetizing. Yes, shipping innovations have allowed us to have these fruits and vegetables all year round, but where does the food come from?  I would rather wait for an ear of Silver Queen fro a farmer on the Eastern Shore, than have it shipped from Mexico.

Lastly, your support of these local outdoor markets pump much-needed money back into the local economy. The more we patronize these farmers, the more they can continue to provide us with fresh and wholesome food. We had several food scares in the past 4 years, from baby greens and spinach, to tomatoes. They were able to trace back where the lettuces came from, not so much with the tomatoes. Now the FDA is saying that we should be careful of fresh jalapeños as well. You won’t have to worry about that with local farmers. When you buy local, you preserve a part of history and a way of life. Whenever you see a new  housing development in the suburbs, you can believe it was once someone’s farm that went out of business.

So spend this weekend exploring your local farmer’s market ( Sunday if you plan to visit the municipal market in Baltimore). It is good for your wallet, your tummy, and your soul.

And, the farmers will thank you.

Beer-Battered Chicken fingers with Honey Mustard Dipping sauce

I met my friend Carlotta when I worked at an infamous waterfront eatery in Fell’s Point, Baltimore. She and others loved the chicken fingers we used to serve, especially on Sunday Funday. Although my goal is to present only all-original recipes for this blog, I will publish my version of the famed treat, along with a version of the sauce that was served alongside it.

NOTE: For you veg-heads, this works extremely well with zucchini or portobello mushrooms! Just cut the vegetables into sticks, then follow the recipe below.

You will need:

sharp knife

cutting board

large bowl

wire whisk

slotted spoon

plate or pie tin and paper towels

dry measuring cup

liquid measuring cup

measuring spoons

heavy-bottomed skillet ( cast iron, or aluminum)

Deep fryer (if you have one)

Beer Battered Chicken Fingers

**First, make Honey Mustard sauce (recipe follows); Set aside and chill**

1+ 3/4 cup self rising flour

1 tsp.  seasoned salt

1/2 tsp. white pepper ( black pepper is ok)

1/8 tsp. cayenne pepper (optional)

1 12 oz. bottle of Bass® or similar style ale

1 lb. chicken tenders, OR 1 lb. boneless chicken breasts

Canola or vegetable oil for frying

ruler

Wash and dry chicken tenders; set aside. If using chicken breasts, wash breasts and pat dry. Place chicken on clean cutting board or surface. With a sharp knife, cut breast into index-finger sized strips.  Measure out flour, setting aside 1/2 cup of the flour. Place the remainder 1+ 1/4 cups of flour into a mixing bowl and add the salt, pepper, and cayenne.  Mix with wire whisk until blended. Now, add 1/3 of the beer and mix  well. Add more beer a bit at a time until the mixture resembles smooth pancake batter. Let batter rest for 10  minutes.

Put 1/2 cup reserved flour in a zip lock bag. Add fingers, a few at a time and shake bag thoroughly until fingers are coated evenly. Shake off any excess flour and repeat until all fingers are coated.

If using fryer, heat oil to 375. If using frying pan, measure out oil in pan until it reaches 2 inches of oil.

***NOTE: USE A DEEP ENOUGH PAN SO THAT WHEN YOU HAVE MEASURED OUT THE OIL, YOU STILL HAVE AT LEAST TWO INCHES OF PAN LEFT. DO NOT MEASURE OIL TO TOP OF PAN OR YOU WILL HAVE A HAZARDOUS FIRE THAT WILL BURN DOWN THE HOUSE AND LEAVE YOU HOMELESS ***

Once each finger is coated and the oil is hot; dip each finger into the batter, shake off excess and place gently into the oil. Continue with a few more fingers, avoid crowding the pan. As fingers brown, turn them with the slotted spoon. Once brown, remove fingers from the oil with the slotted spoon and place on paper towels to drain. Continue cooking chicken in batches until done.

If making large batches of fingers, keep warm in slow oven ( 200-225°)

Honey-Mustard Dipping sauce

1/3 cup Dijon-style mustard

1/3 cup mayonnaise

1/3 cup honey

Mix together and chill