Pasta with Grilled Veggies

Now that it is summertime, people are out firing up their grills. They are cooking everything from Hot Dogs and burgers to fish, steaks and ribs. Occasionally, we like a little lighter fare. This grilled veggie pasta suits the bill.

For two:

4 oz. Penne pasta, dry

4 cloves garlic, peeled
1 zucchini, washed and halved lengthwise
1 yellow squash, washed and halved lengthwise
1 large portobello mushroom, cleaned
1 med. yellow onion, thick slices
4 roma tomatoes, halved lengthwise
3/4 cup rich chicken broth
2 tbsp. butter
freshly ground black pepper
salt to taste
olive oil spray

Fire up your grill and preheat oven to 400. I find the veggies come out best over a charcoal fire. While you are waiting on your fire, put garlic cloves in a fold of aluminum foil with a drizzle of olive oil. Seal tightly and put in oven for about 20 minutes. Get the water going for your pasta.
When your fire is at a medium high heat, spray grill with oil and lightly spray veggies as you put them on, skin sides up. Go back in the kitchen and remove your garlic, if ready, and bring your chicken broth to a simmer. After 10 minutes, turn veggies. Start your pasta. Let the veggies cook another ten minutes. Test them for doneness by poking with a fork or knife. I like then with just a little firmness in the middle and a medium char. Also, not all of the veggies will cook at the same rate so remove as necessary. Melt butter in a saute pan big enough to hold all of the veggies. Start your pasta and mash garlic into hot butter. Add your chicken broth and bring to a slow boil. Meanwhile, peel and slice tomatoes then slice remaining veggies. Add all of your veggies to the butter/broth mix and turn to high. Cook for a couple of minutes then toss with drained pasta. Toss with Parmesan, black pepper and salt. If you want to be a little decadent, you could add a couple more tbsp of softened butter at this point. This is a great dish served with some warmed bread and a nice bottle of white wine.

Sub Sandwiches

My wife and I love a good sub sandwich on occasion. When I make home made bread, I always make a couple of sub rolls for sandwiches. Nothing beats a sub on fresh bread. The ingredients always vary depending on our moods. It could be turkey and bacon or ham and salami. Of course, cheese is always a factor too. One thing we like on our subs is a oil and vinegar based salad of sorts. It's spicy and delicious.

3 tbsp. olive oil
1 1/2 tbsp balsamic vinegar
1/2 cup pitted and chopped Kalamata olives
1/2 yellow onion, thinly sliced
1 med tomato, halved and sliced thin
2 cloves garlic, minced
freshly ground black pepper

Combine oil, vinegar and garlic in a bowl and mix well. Add the olives, onions and tomatoes and toss. Add a liberal amount of pepper and toss. Let sit in fridge for an hour or so. Bring to room temp, mix well and spoon some of the oil and vinegar on your bread then add tomatoes, onions and olives.

Blue Cheese Dressing

When I was a kid, my family went out to eat quite often at a place called 'Joe McGovern's'. It was a restaurant on Mobile Bay which eventually changed hands and became 'Nan Seas'. Originally it was known for steaks that Joe cooked himself. Of course, they always served seafood and that is what they were famous for when the new owners took over. It was always very popular and waiting for a table at dinner time was the norm. Sadly, a hurricane demolished the place and the owner's insurance did not provide coverage for floods.

As a kid, the first remembrance I have of eating salad was at 'Joe McGovern's'. They had a Roquefort dressing that they said they made themselves. I don't know for sure whether they did or not but it sure was good. I've loved blue cheese dressing ever since. This recipe can be made with whatever type of hard blue veined cheese you like best.

1 cup mayonnaise
2 tbsp. sour cream
1/2 tbsp. Worcestershire sauce
1 tsp. black pepper, freshly ground
2 cloves garlic, minced
1/4 cup buttermilk
1 tbsp. cider vinegar
3-4 oz. blue cheese
1/4 cup olive oil
2 shakes Tabasco

Place all ingredients except cheese in a bowl and whisk well. Crumble the cheese and add to the dressing. Whisk again, then place in fridge. It is best if it sits for a few hours to let the ingredients meld. This is a great salad dressing and it is good for hot wing dipping too.

Baseball, hotdogs, etc.

I'm just getting ready to head out for my son's double header in baseball. I know that baseball is a summer sport, but it is really too darn hot to sit out and watch, much less play. Oh well, that's what parents do, right? Since baseball is always mentioned as the American sport along with hot dogs and, of course, apple pie, check out the following link. It certainly relates to hot dogs and I found it quite humorous. Just copy and paste it into your browser's address bar. Comments welcome.

http://gizmodo.com/5302619/ketchup-and-mustard-dispenser-are-grosser-than-gross

Asian Salsa

Whenever I eat in a restaurant and come across something I really like, I tend, at some point to try and duplicate it at home. That way, if I'm successful, I can have it whenever I want it. This is one of those recipes. I had this salsa at a restaurant in San Diego many years ago. I don't even remember the name of the restaurant or how this salsa was served, but it was so good that I went home and started trying to recreate it. I finally came up with a wonderful salsa that reminds me of the one I had in that restaurant. This recipe uses Sambal, a Chinese red pepper paste. You usually can find it in the Asian section of large supermarkets. It is spicy, so add it to your taste. Personally, I like it hot.


1 tbsp butter
1 tbsp olive oil
1/2 lb. shiitake mushrooms, sliced
1/2 lb. white mushrooms, sliced
3 roma tomatoes, diced
1/2 bunch green onions, sliced
1/2 bunch cilantro, chopped
2 cloves garlic, minced
2 tbsp. soy sauce
2 tsp. Sambal
2 tsp. toasted sesame oil
1 1/2 tbsp. rice wine vinegar

Melt butter over medium high heat and add olive oil. Add white mushrooms and saute, stirring, for about 3 minutes. Add shiitake mushrooms and saute for 3 minutes more. Add green onions and garlic and saute for three minutes. Add tomatoes, saute for 1 minute and remove from heat. Place in a bowl and add cilantro, soy, Sambal, sesame oil and vinegar. Let sit at room temp so flavors come together. I love this on medium rare tuna steaks but be creative and use it as you want.

Mobile - Heat Wave

Summertime in Mobile is usually hot, but the past two days we have had 100 degree temps. That is unusual for this time of year. As a matter of fact, both days set new records for highs. Being the dumb ass that I can be sometimes, I set out to mow the yard the day before yesterday and about died. I tell you, I don't think I have ever felt that exhausted in my life. We have almost an acre of property and I only did the front and side yards. The back still needs mowing but I think I will wait for a break in the heat. We usually don't get this kind of heat until August so I guess this is going to be a hot, hot, summer. Doesn't bode well for hurricane season.

No posts of late because I have my children for a week. They are either on the computer or I am ferrying them back and forth to practice, baseball and volleyball. Of course they both have different schedules which leaves me in the car most of the day. I haven't had much time for cooking or posting. I anticipate getting back to normal by the weekend. If I survive the heat!

Chicken Taco Soup

Now this may seem to be the wrong time of the year to be talking about soup with the heat being what it is, but my wife and I love a good soup and can eat it anytime. It is served all over the country in different variations. As a matter of fact, I became acquainted with it in San Diego by a Guatemalan cook in a kitchen I was running. His was quite good although I don't really remember that much about it, ingredient wise. If you check for recipes on the internet, you'll find tons of recipes. I would venture to say that the majority of them use ground beef, canned beans, Rotel tomatoes and some sort of taco seasoning. Naturally, I do mine differently as you will see below. We also like a little spicy heat in this soup and I keep on hand some dried Pequin peppers that I grind to add to different dishes. Add what you like for heat or omit altogether. I also don't saute the onions or garlic to cut down on the fat content. Also, since this soup cooks for a while the onions and garlic will be thoroughly cooked but not have that mellow flavoring that sauteing creates. I like that for this soup.

6 chicken thighs, skin and fat removed.
1 med yellow onion, chopped
4 garlic cloves, chopped
1 bunch Cilantro, chopped
1 lrg. can crushed tomatoes
1 lrg. can diced tomatoes
3 cups rich chicken broth
2 tsp. crushed pequin chiles
black pepper to taste
1 tbsp. ground cumin
1 tbsp. chile powder
1/2 tbsp. paprika
1 1/2 cup frozen whole kernel corn.
juice of 1 lime

Put chicken thighs in a pot with enough water to cover. Over med-high heat bring just to a boil then reduce heat and let simmer for 20-30 minutes. Remove, let cool and shred meat.

Add, onions, garlic, both cans of tomatoes and chicken broth to a large pot. Just before it boils, turn down to med-low and let simmer. Add cilantro, lime juice, chiles and spices to soup (if you are not sure how you feel about cumin, add just a little at a time, stir, wait a minute and taste). Add corn and chicken and let simmer for at least an hour, preferably longer, until it reduces to the consistency you like. Taste for seasonings. We like to serve it with shredded sharp cheddar and a dollop of sour cream. Some crumbled tortilla chips or Fritos are good also.

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Lemon Chicken

I had my kids over this weekend and one of my daughters' favorites is lemon chicken. She likes it with mashed potatoes and that suits us fine. The sauce goes really well with the potatoes. Serve some sliced tomatoes on the side.

2-4 boneless, skinless chicken breasts
1 cup bread crumbs
2 tbsp. garlic powder
1 tbsp. paprika
1 tbsp. freshly ground black pepper
1 tsp salt
1/2 cup oil
1/2 cup milk
1 egg
2 large lemons, juiced
1/2 cup white wine
1 cup rich chicken broth
2 tbsp. cornstarch
1/2 cup white wine

Preheat oven to 200 degrees. Let chicken come to room temperature. Mix bread crumbs, garlic powder, paprika , pepper and salt well. Mix egg and milk in a bowl. Heat oil over medium high heat ( I set it on 7). Dip chicken breasts in the egg and milk mixture then in the crumbs, pressing to coat well. Place chicken in oil and brown on one side then turn and brown on the other. Remove to a paper towel covered plate and put in the preheated oven while you prepare the sauce. Pour off most of the oil from the pan, keeping as much of the brown stuff as you can. Put pan back on the burner and deglaze it with 1/2 cup wine. When the wine is almost evaporated, add the lemon juice. Let that cook for about a minute then add the chicken broth. Let that reduce by half then stir in, a little at a time, a mixture of wine and cornstarch, until it reaches the consistency you desire. I like to add a few drops of Kitchen Bouquet or Gravy Master for color.

Boiled Shrimp

Living on the Gulf Coast is a blessing if you are a seafood lover. Depending on the season, we have an abundance of shrimp, crab, flounder, red snapper and crawfish. This time of year, shrimp and crab are at their peak so I thought we would discuss shrimp.

First off, the term 'boiled shrimp' is a misnomer. If you actually boil your shrimp, you most likely will overcook them. That is not a good thing. There is nothing worse than a tough, rubbery shrimp, not to mention a whole pot of them. Secondly, the seasoning of the shrimp is often overlooked. Most people use pre-packaged mixes like crab boil. I like to add my own seasonings to suit my taste. Lastly, if you can find head on shrimp, buy them. The flavor is much enhanced.

2 lbs. shrimp
4 qts. water
3 large lemons, juiced, plus rinds
1 large yellow onion, sliced
2 tsp. tabasco
1 1/2 tsp. thyme
5 bay leaves
2 tsp. dry mustard
3 tsp. freshly ground black pepper
1 tsp. Cayenne pepper
3 cloves garlic, crushed
1/4 cup oil

Add all ingredients except shrimp to pot. Bring to a boil and reduce heat to a slow boil. Let cook for at least 10 minutes. Add shrimp to pot and let water come back to a boil, stirring occasionally. As soon as the water begins to boil again and the shrimp turn pink, remove and strain the shrimp. You can serve hot or chill in the fridge.

As a final note: It has become standard practice here in the south for folks to boil corn and potatoes along with the shrimp. In my opinion, when you do this, everything tastes the same. If I want corn, I'll roast it or boil it separately. Same with the potatoes. That way, each item has its' own unique flavor, the way food should be served and enjoyed. Oh, don't forget the cold beer with those shrimp.

Caesar Salad

My wife and I love a good Caesar salad, whether we just have it with toast points, freshly made croutons and/or a grilled chicken breast on top. Here is a recipe for a classic Caesar dressing. Hope you like it spicy.

2 eggs
1/2 tube anchovy paste or 4-5 anchovies, minced
4 garlic cloves, minced
4-5 oz. extra virgin olive oil
juice of 1 1/2 lemons
Tabasco
Worcestershire
freshly ground black pepper
2-3 oz. Parmesan, freshly grated

Begin by coddling your eggs. Do this by adding your eggs to gently boiling water, time for one minute and remove. Once eggs are cool enough to handle, separate yolks from whites and place yolks in a bowl. Add garlic, lemon, anchovy, 3 good shakes Tabasco and two shakes Worcestershire. Whisk ingredients well then start dribbling in the oil while continuing to whisk. When all of the oil is incorporated and the dressing begins to emulsify (thicken) add the Parmesan and a whole lot of pepper, or to your taste. Whisk the pepper and cheese in well then let the dressing sit in the fridge, covered, for at least an hour. Before serving, let stand at room temp for 1/2 hour then mix well. Nothing but good fresh Romaine lettuce will do for Caesar Salad.

Pasta Salad

It's summertime and cookouts, get togethers and parties are the norm. When my family plans a party, everyone always brings a 'dish'. This time of year my pasta salad is always requested. This pasta salad is stored in the fridge, but best served at room temp. Something you need to know: any cheese that you buy already processed ( blue, parmesan, etc) has lost flavor. Buy your cheese in whole pieces and either grate or chunk it yourself as you need it.

1 lb. penne pasta, cooked al dente
1 bunch green onions, sliced
3 cloves garlic, minced
1/2 red onion, chopped
8 0z. kalamata olives, chopped
5 med. roma tomatoes, diced
black pepper
1/2 cup olive oil
1/2 cup balsalmic vinegar
8 oz. blue cheese, crumbled

Have all sliced, minced, chopped, crumbled and diced ingredients ready. When your pasta is ready, drained, rinsed and still hot, add all other ingredients. Mix really well, taste for salt and pepper and add to your taste. Put in fridge and let sit for a couple of hours. Serve at room temp for best flavor.

Chicken Salad

My wife and I enjoyed our roasted chicken. It was delicious. Since it was just the two of us, there was quite a lot of that 6 pound chicken left over. When we have a roasted bird, my wife likes the dark meat and I like a little of the white and a little of the dark. This works out perfectly since I like to make chicken salad with white meat, mostly breast. This chicken salad recipe is one of our favorites and I usually make homemade bread to go with it. We'll talk about making bread later, but if you make this salad buy the freshest French style bread you can find. This recipe is based on about 3/4 to one pound of chicken leftovers. If you have less, adjust your ingredients accordingly or poach some boneless chicken breasts and add to what you have. I like to serve this salad as a sandwich, on french bread with a little lettuce, thin sliced tomato and avocado slices. A nice white wine is always welcome.

3/4 - 1 lb. chicken, diced
1 bunch green onions, sliced
2 cloves garlic, minced
8 oz. Kalamata olives, pitted and chopped
1 lemon, juiced
1 cup mayonnaise
black pepper, freshly ground, to taste

Mix your onions, garlic, olives, lemon, mayo and a very liberal grinding of pepper together in a bowl large enough to accommodate your salad. I like to let this sit while I debone and chop the chicken. It lets the flavors meld. Add your chicken and mix well. You may need to add more mayo if your chicken is really dry. I don't add salt because the olives and lemon are enough for my taste. This salad is best if you let it sit in the fridge for a couple of hours.

Roast Chicken

My wife and I love roasted chicken not only because it is so good and easy, but the uses for leftovers are endless. On Sunday I was going to prepare my normal lemon roasted chicken but changed my mind at the last minute and ad-libbed this one. It turned out great.

1 whole chicken, about 6 lbs., rinsed and dried.
2 yellow onions, halved and sliced.
4 garlic cloves, peeled and smashed.
garlic powder, black pepper, paprika and olive oil.
Worcestershire.
2 tbsp. flour.
2 cups rich chicken stock.
1/2 cup white wine.


Preheat oven to 400. Lightly rub chicken all over with a little olive oil, then place, breast up, in a roasting pan (no rack). Generously sprinkle the chicken with the garlic powder, pepper and paprika. Spread the onions around the chicken along with the garlic. Use several drops of Worcestershire on the onions. Place chicken in the oven and roast for 20 minutes. Reduce the oven heat and roast for 20 minutes/lb total. Include the 20 minutes at 400. So, for a 6 lb chicken that would be two hours total.

Remove chicken from pan, drain cavity back into pan then place chicken on a platter and tent with foil. Strain pan juices, saving onions and two tablespoons grease. Wrap the onions in a few paper towels and press to remove excess oil. Place your roasting pan on top of the stove, over two burners set to med high. Pour the wine into the pan and scrape everything that is stuck to the bottom. Let this cook, stirring, for a few minutes until it gets syrupy. Once this is done pour into a bowl. In a saute pan, heat the saved grease over med high and whisk in the flour to make a roux. Let this cook, stirring, for about 4 minutes. Slowly whisk in the chicken stock. Add the deglazed juices from the roasting pan and the onions. Let cook over med for 5 to ten minutes. If it's too thick, add a little wine or water. If it's too thin, turn heat to med high and reduce the sauce to your desired doneness. Serve the sauce on the side. It is very good with rice and or mashed potatoes. Enjoy!