cucumber à la julia child

This week would have been the 102nd birthday of everyone’s favorite food maven and former spy Julia Child. Julia was a firm believer in following your heart, stepping outside of your comfort zone and embracing life regardless of the obstacles placed in front of you. In honor of her and all she has given to a world of home cooks and great chefs alike, I have decided to reblog my post about Julia from last August and my (her) recipe for Cold Cucumber & Potato Soup.

Until next post I’ll leave you with these wise words from the beloved Julia Child:

“The measure of achievement 
is not winning awards.
It’s doing something that you appreciate,
something you believe is worthwhile.”

Well said Julia, I couldn’t agree more…

Around this time each summer two things happen in my garden. The squirrels destroy my corn stalks (evil no-good rodents) and my tomato and cucumber plants explode with fruit. An over abundance of tomatoes is never a problem, I use them in salsa and salads of all kinds and for my Sweet Summer Sauce, but cucumbers are a bit more tricky. I’ve attempted to make pickles, only to end up with a soggy vinegary mess. I’ve given some away, but believe it or not a lot of people don’t like cucumbers (I know, can you imagine?!?) and I’ve eaten them simply sliced and in salads, but there are only so many cucumber salads that even this girl can eat! So I set out on a mission to find another use for all these cukes.

My initial thought was that I could try to bake with them like you would grated zucchini, they really are almost the same vegetable after all. In fact I’m sure they would be the perfect zucchini substitute in these Pineapple-Zucchini Muffins and with back-to-school only a few weeks away I think that’s exactly what I’ll do (don’t tell my son). But muffins weren’t what I felt like making amidst this August heat, so I continued to wade through my cookbook cabinet in search of inspiration. And there it was, in the NY Times food section that I had saved from last August. August 15, 2012 had been Julia Child’s 100th birthday and the food world had celebrated it in great fashion. Julia Child— the cooking and culinary legend and inspiration to generations of home cooks. She was “absolutly fabulous”. And here I stood, just days away from Julia’s 101st birthday and in need of cucumber inspiration. “Hmm, what would Julia make?” I thought to myself. That’s when I heard a warbly voice say “Potages aux Concombres!” Okay I didn’t actually hear Julia’s voice from the great beyond, but I did discover an old recipe of hers for cold cucumber soup which sounded perfect but for one exception; to thicken the soup she had used farina— that’s where she lost me. I would rather use a thickener that would add flavor to the soup as well as substance (sorry Julia). A bit more research and I found a vichyssoise recipe that seemed to have some of the elements Julia’s recipe had been missing, namely potato and buttermilk. It was at that moment, in my little New Jersey kitchen that a Julia Child/Cooking Light cold cucumber and potato soup was born.

Bon appétit and happy birthday Julia, thank you for being you!

Cold Cucumber & Potato Soup
This soup may not be for everyone, including my children and husband. But that doesn’t mean it’s not delicious and wouldn’t be the perfect first course on a hot summer day.

cucumber soup3

1 tbsp. olive oil
1 leek, halved and sliced thin
2 stalks celery, sliced thin
3 garlic cloves, sliced thin
1 cup sweet onion, chopped
6 1/2 cups cucumber (about 4), peeled, seeded and chopped
3 cups baking potato, peeled and cubed (about 2)
3 cups chicken broth (or vegetable broth)
1 cup light buttermilk
1/4 cup heavy cream (as an homage to Julia)
1 tsp. salt
1/2 tsp. black pepper
snipped fresh chives, for garnish
Greek yogurt, for garnish

  1. In a large dutch oven over a medium-low flame heat the oil. Add the onion, leek, celery and garlic and cook 6-8 minutes or until onion is transparent, stirring occasionally.
  2. Add to the pot the chopped cucumber, potato, and broth; cover and bring to a boil. Reduce heat and simmer 20 minutes or until potato is very tender, stirring occasionally.
  3. Using an immersion blender (or food processor) blend the cucumber/potato mixture until it is perfectly smooth. Allow to cool on the stovetop for at least one hour.
  4. Once cool add the buttermilk, heavy cream, salt, and pepper and stir well. Cover and chill for several hours before serving. Garnish with snipped fresh chives and a dollop of Greek yogurt.

spicy beet greens with chickpeas

My children have been away with their grandparents for the better part of the past two weeks. The first week with one set, the second with the other. That’s right, we’ve been childless for nearly 14 days. Just typing that makes me feel slightly woozy. FOURTEEN DAYS KID-FREE. (I know, the gods are clearly smiling on me.) So what you may wonder have I been up to? Well… I’ve been putting in some serious hours at work. I’ve done a significant amount of chillin’ on the deck. I’ve read a book. We met friends for drinks. I went shopping without anyone asking me “Are we almost done? How many more things do we need to buy?” We went to the movies (an advance screening of The Hundred Foot Journey to be precise). We went out to dinner. I did not watch a single TV show that revolved around Bart, Marge, Maggie and Homer, a family of British pigs who love muddy puddles or that famous duo Elsa and Ana. I got a pedicure. We actually talked to each other (imagine!) and we made things for dinner that the kids would never want to eat; Garlicky pesto over linguine, salmon with a balsamic glaze, lamb burgers with tzatziki, giant bowls of steamed mussels and one night we went totally vegan— beet greens, chickpeas, Habanero chilies and tofu with coconut milk over brown rice. Yup, I’m not kidding.

I eat vegetables everyday. Not because I think I should or because they’re good for me. I eat them daily because I love them. My family doesn’t exactly share my passion for Mother Nature’s candy, but the kids will eat baby carrots and garden fresh cucumbers for a snack, they love mashed turnips and grilled asparagus and only grumble minimally when I make grilled squash or string beans. But they draw the line at greens. Sure they can handle collards with bacon, but an arugula salad or god forbid sautéed spinach or beet greens… totally out of the question. My husband, who can deal with nearly anything but cauliflower, has come to accept that life with me involves much more than meat and potatoes.

Anyway back to the vegan meal… I stopped at the store on my way home one night thinking I’d make a coconut milk and brown rice number with some of the leftover veggies I had at home; A few bunches of fresh beets with greens that needed to be eaten, some Habanero peppers leftover from the mussels night and cherry tomatoes from my garden. I already had brown rice and chickpeas in the pantry so all I needed was coconut milk and shrimp and we’d have dinner in a flash. The shrimp ended up being both expensive and pathetic looking, totally not worth buying. I needed an alternate plan. I still wanted to add a bit more protein to the meal, but it needed to be something that required minimal prep and cooked quickly. That something turned out to be tofu. I think of tofu is a rather innocuous ingredient. It really doesn’t lend much by way of its own flavor but it’s more of a sponge for the other flavors in the dish, and it’s high in protein. So I sliced and diced, sautéed and deglazed, simmered and served and guess what… It was delicious. And vegan. And while my dearest did comment that “It would be better with sausage.” he cleaned his plate nonetheless.

The kids will be back tomorrow and while I have thoroughly enjoyed their absence, I’m ready for them to come home. I know this will mean listening to their bickering, watching their dopey kid shows and answering 50 million times the question “How many more bites do I have to take?” But I’m ready for them to return all the same.

And if you ever remind me that I said that, I’ll completely deny it.

Spicy Beet Greens with Chickpeas and Tofu 

Deilsh and vegan. Who knew… 

vegan2

1 tbsp. coconut oil

1 small yellow onion, diced

4 large cloves garlic, minced

1 tbsp. fresh ginger, grated

a handful of cherry tomatoes, diced

3 Habanero peppers, seeded and julienned

3 tbsp. lemon juice

15 oz. can chickpeas, rinsed and drained

greens from two bunches of beets, stemmed and julienned

14 oz. can coconut milk

2 tsp. salt, divided

1/4 tsp. ground cinnamon

brown rice, for serving

fresh cilantro leaves, for garnish

  1. Heat the oil in a large skillet over medium-low heat. Add the onion and cook until it becomes translucent. Add the garlic, ginger, tomatoes, Habanero peppers and 1 tsp. of salt and cook for 3 minutes, stirring frequently.
  2. Add the lemon juice to deglaze then pan then add the chickpeas and beets greens. Stir to coat well with the onion mixture and allow to cook until the greens have just begun to wilt.
  3. Add in the coconut milk, remaining teaspoon of salt and ground cinnamon. Bring the mixture to a simmer then turn down the heat to low and cook for 5-10 minutes or until the chickpeas just begin to soften.
  4. Serve over brown rice and garnish with fresh cilantro leaves.

bacon!

Ba·con. (bey-kuhn) noun. Cured and smoked meat from the sides and belly of a pig. Bacon. A smell immediately identifiable by hard core vegans and dyed in the wool carnivores alike. Bacon. A food that has reached a cult like obsession within the food community. Bacon. An item that until I made it myself, I really never gave a flying fig about. Bacon. The topic of this post…

Sure I’m the girl who gave you candied bacon, followed naturally by Candied Bacon Fudge; but I never really considered bacon as anything more than just another ingredient. However strangely enough, when we became the proud owners of a smoker my first thought was BACON! Crazy, right? Or perhaps not… Anytime I can figure out how to make something from scratch that I’ve ALWAYS had to buy, I do. Bacon seemed to fit that criteria perfectly! The more I considered bacon (be it homemade or store-bought) the more I began to see it’s inherent value. What would Quiche Lorraine be without bacon? And how sad would that BLT sandwich be without good ol’ bacon? Not to mention my roasted brussels sprouts or mashed turnips. I quickly came to the conclusion that bacon is in fact much more of a superstar than I’ve been giving it credit for.

Last summer was the first time we attempted curing and smoking a pork belly. I couldn’t find one recipe that seemed exactly right, so I cobbled two of them together and dove headlong into the process. The resulting bacon was not exactly a success. It was bacon all right but it was extraordinarily salty bacon, way too salty to be eaten on it’s own. I ended up using it in a variety of yummy recipes, but my desire to create the perfect slab of homemade bacon still loomed large in my little foodie heart. I spent the winter on a mission to find what I deemed the ideal bacon recipe, I was a girl obsessed. And then I found it. A recipe from Whole Foods for Brown Sugar-Black Pepper cured bacon. Naturally I tweaked the recipe a smidge (come on now, you know I can’t help myself!) but followed the curing directions to a tee. And guess what happened? Deliciousness baby. Total and absolute deliciousness!

We ate the bacon just as is. We ate bacon and egg sandwiches (on homemade english muffins). We ate black-eyed peas with bacon, brussels sprouts with bacon and maple syrup and one of my all time favorite side dishes— braised collard greens with bacon. We were in a bacon stupor and damn we were happy.

Bacon. Possibly the world’s most perfect food.

Homemade Brown Sugar-Black Pepper Bacon
Delish. Delish. Delish.

bacon group4

5 lbs. fresh deboned pork belly
4 cups coarse kosher salt
2 cup brown sugar
1 1/2 cups granulated sugar
2 tbsp. ground black pepper

  1. Rinse pork belly and then pat dry with paper towels to remove excess moisture.
  2. Combine salt, brown sugar, granulated sugar and back pepper in a mixing bowl. Place half of the mixture in a large lidded container. Add the pork and cover with the remaining salt mixture, being sure that it is fully submerged in the salt.
  3. Cover and refrigerate the pork belly for 1 week, checking on it once or twice to be sure it’s still fully covered with the salt mixture. This will “cure” the belly, creating salt pork (a.k.a. unsmoked bacon).
  4. Remove the pork from the cure and rinse well under cold water. Fill a bowl large enough to hold the pork belly with water and submerge the pork. Allow to soak for 30 minutes then pat dry with paper towels and place on a rack fitted in a large rimmed baking pan (a lasagna pan works well). Refrigerate, uncovered, overnight to air-dry.
  5. Prepare the grill (or smoker) for indirect cooking over very low heat. Add 1 wood chunk (such as hickory or pecan) to the charcoal, or add 1 handful of the wood chips to the smoker box of a gas grill, following manufacturer’s instructions. Close the lid. When the wood begins to smoke, place the pork belly over indirect heat.
  6. Cook until pork is firm and slightly darker, about 1 1/2 hours, until the internal temperature reaches 145-150°F. Remember, you’re infusing the pork belly with a smoky flavor, not fully cooking it at this point. (If using a charcoal grill, replenish the charcoal as needed to maintain a steady temperature. Add 1 wood chunk to the charcoal every 30 minutes, or drain and add 1 handful of the remaining wood chips to the smoker box every 20 minutes before the old chips burn out.)
  7. Allow bacon to cool, then cover and store in the fridge for up to 2 weeks or thoroughly wrap and freeze for up to 2 months. (The colder the bacon is the easier it will be to slice.)
  8. Thinly slice, cook and enjoy!

*adapted from whole foods

Braised Collard Greens with Bacon
Even if you’re unfamiliar with collards and don’t really think you’d like them, this recipe will change your mind. It’s honestly one of my most favorite things to eat.

3/4 cups homemade bacon cut into lardons (or slab bacon, diced)
1 1/2 lb. bunch collard greens
4 cups onion, diced
4 cloves garlic, grated
1 12 oz. bottle of beer
2 cups chicken stock
1 tsp. salt
1 tsp. black pepper
1 tsp. smoked paprika
1/4 tsp. ground cayenne pepper

  1. Dice the bacon, add to an already hot stockpot and allow it to crisp and the fat to render, about 5-8 min. Rinse the collard greens and remove the tough center stem of each leaf. Stack a few leaves together and slice them into thin strips. Repeat with the remaining leaves.
  2. Add the diced onion and garlic to the bacon fat and saute until the onion is translucent. Add the beer to deglaze the pan, being sure to scrape up any brown bits that have formed on the bottom.
  3. Add the sliced greens and stir until they are all moistened. Cover and cook for 5 minutes or until they begin to wilt. Add the spices and stock, reduce to low and cover. Allow to simmer, stirring occasionally, for 20 minutes. Uncover and cook for 15- 25 more minutes. (I like my greens to still have a bit of texture to them so I cook them for 35 minutes, if you like yours mushy go for the 45.)

suffering for strawberries

When I think about Summer I think about adventure. New sights. New sounds. New experiences. Since I’m now a working girl my time with the kids is really limited, they’re busy with camp and grandparents all summer and they’re both getting to the age were friends are beginning to trump Mom. So when it comes to entertaining my little loves on our days together, I go out of my way to keep things interesting. We do things like tromp around Storm King Art Center and spend the day digging for sand crabs at Sandy Hook. Explore lower Manhattan and visit the new baby gorilla at the Bronx Zoo. Just last week we spent the morning strawberry picking in Western N.J.

Apple and often blueberry picking has become a part of our annual trip to Vermont each August. Every one looks forward to hiking through the orchard, snacking on perfectly crisp apples and enjoying the rolling Green Mountain views. A trip North just wouldn’t seem complete without it. But that’s the extent of their PYO repertoire; they’ve never gone asparagus, peach or even strawberry picking. I have vivid memories of picking mountains of incredibly sweet red strawberries and eating them for days, weeks (or because my mother often froze a bunch) months on end thereafter. It seemed to me to be time that my own children enjoyed (or perhaps suffered through) the same experience. If you’ve gone strawberry picking before then you know exactly what I’m talking about, if you haven’t then let me quickly set the scene.

Strawberries, the sweetest of Mother Natures fruits, are typically grown in long, dusty, very low to the ground and completely unshaded rows. They also happen to be ready for picking when (and only when) the temperatures reach hellfire hot. So you may be wondering, did my cherubs charge headlong into this sweaty adventure yelling “Thanks for the wonderful memories Mom!” or “Don’t worry about Lilly, I’ll resuscitate her. You just keep picking those sweet, sweet berries!” Um no, not exactly. They did make an effort to see how quickly we could fill up our basket, they made a game of finding the mostly perfectly or oddly shaped berry and they were already discussing what to make with our bounty as we left the field. Sounds like the perfect image, right? Yeah, perhaps it would have been had my yelling “I’m sorry this isn’t your idea of fun. Go wait for me at the farm stand if you’re that miserable!” hadn’t proceeded it. Sigh…

As Harry Truman is quoted as saying: “The reward of suffering is experience.” And apparently strawberries.

Homemade Ricotta Waffles with Fresh Strawberry Sauce
Even if you’re usually not a sweet for breakfast type, you’ll love these waffles.

strawberry waffles2

1 cup all-purpose flour
1/2 cup cake flour
1/2 cup stone-ground cornmeal
1 tbsp. granulated sugar
2 tsp. baking powder
1/2 tsp. sea salt
1 1/2 cups low-fat milk
1/2 cup whole milk ricotta cheese
2 eggs
3 tbsp. canola oil
Strawberry Sauce, for serving (recipe below)
  1. In a large bowl, stir together the all-purpose flour, cake flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk together the milk, ricotta, eggs and oil. Stir the milk mixture into the flour mixture just until smooth.
  2. Coat a waffle maker lightly with oil, wiping off any excess with a paper towel. Preheat according to the manufacturer’s instructions.
  3. Spoon in the batter, close lid and cook until the waffle is golden brown, 5 minutes. Repeat with the remaining batter, keeping prepared waffles warm in a low temp. oven.
  4. Serve the waffles with fresh strawberry sauce and enjoy. Makes 6-8 waffles.

*adapted from williams-sonoma 

Fresh Strawberry Sauce
This simple sauce is perfect on waffles or pancakes, yogurt of even ice cream. 

2 1/2 cups sliced fresh strawberries
2 tbsp. brown sugar
1 tsp. fresh lemon juice

  1. Place all the ingredients in a medium sauce pan and gently stir together. Bring to a simmer and allow to cook over medium heat for 30 minutes, stirring frequently, until the fruit breaks down and the sauce reduces.
  2. Cool slightly and serve with abandon.

my curry of solitude

“No more pencils. No more books. No more teacher’s dirty looksOut for summer. Out till fall. We might not come back at all. School’s out forever. School’s out for summer…”
~Alice Cooper

Yup that’s right, school’s out for Summer— and frankly not a moment too soon. I was quickly approaching my school year breaking point. I’m tired of remembering assigned snack days, helping with school projects, making lunches and yelling “hurry up we’re late!” on a daily basis. I need the slower pace of Summer; the laid back mornings, the swimming after dinner evenings. I need a break.

My parents had planned on coming to spend a few days with my kids the first week of summer vacation, they would all get some quality time together and I would get a few more uninterrupted days at the office. However as a surprise (and perhaps because they sensed my approaching breaking point) they instead offered to take the kids back to Connecticut with them for the better part of the week. “What do you think?” they innocently asked. “Are you kidding… They’re yours!” I said tripping over my own feet in the mad dash to get upstairs and pack their suitcases before anyone realized what had just been agreed to. Naturally the kids were just as overjoyed as I was at the idea of a week at Grammy and Grampy’s house. (It’s common knowledge that the rules at their house only vaguely resemble the rules at home. And when I say vaguely, I really mean not at all.) So off they went with barely a backward glance and off I went to enjoy the quiet of a child-free home. And blissfully quiet it was.

Flash forward 24 hours— My husband comes home and announces that he has to go away on business while the kids are in Connecticut. “Wait. What? Do you mean to tell me that I will be here all alone?” Yup that’s right folks. I was alone for 24 hours. Alone. Let me type that again… ALONE. It was wonderful. Sure I had to make the coffee and empty the dishwasher (typically my husband’s jobs since he gets up earlier than I do) and sure the damn dog killed another bird and it was up to me to pick up the mangled carcass; but that was a measly price to pay for 24 hours of me-time.

I have a girlfriend who eats cold cereal whenever she’s home by herself at dinnertime. Her theory is one bowl + one spoon = zero kitchen mess. I’m the exact opposite. When mine is the only palette I have to please I cook exactly what I want regardless of the prep and process involved. I pull out every pot and pan, make a mess and leave the disaster to be cleaned up when I’m good and ready. With this in mind I spent the “afternoon of my aloneness” (that’s how I plan to refer to these 24 hours when I think back on them fondly) mulling over what to make for dinner. Something spicy (of course), maybe with seafood and definitely the kind of meal the kids would moan and groan over. I ultimately decided to make a curry; a shrimp and coconut green curry to be exact.

It turned out to be exactly the type of meal an afternoon of aloneness begs for. A meal that made this “loves her family but not missing them one iotia and couldn’t possibly be enjoying the solitude more” wife and mother very, very happy.

Shrimp and Coconut Green Curry
This was a delicious dinner… and I was the perfect dining companion.

green curry

1 tbsp. coconut oil
3 fat scallions, sliced thin
2 tbsp. Green Curry paste
1 tbsp. fresh ginger
4 cloves garlic, minced
1/2 lb. raw shrimp, peeled and deveined
5 oz. button mushrooms, sliced
1 sm. yellow pepper, cored, seeded and sliced
a handful of dandelion greens, roughly chopped
13.5 oz. can unsweetened coconut milk
2 tsp. fish sauce
1 tsp. light Tamari soy sauce
1/2-1 tsp. ground cayenne pepper
2 tbsp. fresh basil, julienned
Jasmine rice, for serving
fresh cilantro, for garnish
diced chilies, for garnish

  1. In a large high sided skillet or wok melt the coconut oil. Add half of the scallions, curry paste and ginger and cook for 1 minute.
  2.  Add to the pan the garlic, shrimp and vegetables and cook for 2-3 minutes. Add the coconut milk, fish sauce, Tamari and cayenne pepper and allow to simmer until the shrimp are pink and cooked through.
  3. Remove the pan from the heat, stir in the julienned basil (adding it at the end will keep it green) and serve over Jasmine rice. Garnish with fresh cilantro, diced chilies and additional Tamari if desired.

watermelon + feta… i think i ❤ you

A few weeks ago I was lucky enough to be invited to attend the Montclair Food & Wine Festival’s Grand Tasting. The event, a fundraiser for Saint Joseph’s Children’s Hospital, was hosted at the Montclair Art Museum and featured more than 30 New Jersey restaurants, distillers, wine distributors and food vendors. The night was a whirlwind of food and people. We started off in the relative calm of the VIP hour and then proceeded downstairs to a literal food frenzy. We tasted nearly everything that was being offered, and what we tasted was some pretty amazing stuff. Raw oysters and clams, and duck liver pate. Curried shrimp with rice and chilled asparagus soup. Injera with lamb and tiny spring vegetable tartlets. Delicious ceviche (one shrimp and one scallop) and down home mac n’ cheese. Not to mention spicy samosas and meatballs like your Italian Grandma used to make. There were a ridiculous number of wines, locally brewed beers, a Pisco Sour table, organic vodka cocktails and a rum punch collaboration between a locally distilled rum with a locally produced cocktail syrup— all available for the sampling (and resampling). And let’s not forget the wild array of desserts that were offered; Macaroons and cheesecake bites. Fall off the wagon worthy toffee and mini whoopie pies. Organic chocolates and a host of other delicious delights that I didn’t even get around to tasting. Sounds like a whole lot of crazy fun, right? Oh, it was.

It may come as a bit of a surprise but, out of the lengthy list of things I ate that night the one bite that stood out the most was the actually simplest one. As much as I enjoyed the exotic and decadent nibbles that were offered, it was actually the tiny tower of cubed watermelon, feta, mint and kalamata olives that kept me coming back for more. I had discovered how well watermelon works with savory ingredients last summer with this Grilled Shrimp & Watermelon Salad, so I guess I shouldn’t have been surprised by how well this pairing worked together. It was the perfect balance of salty and sweet, fresh and preserved and I knew that I had to replicate it at home. And so I did. And it was delicious.

Watermelon and feta skewers with fresh mint is now—without a doubt—my favorite go-to summer appetizer. Give it a try and it just might be yours too!

Watermelon & Feta Skewers
Seriously this is so simple it doesn’t even need a recipe.

watermelon apps

Fresh watermelon, cubed
Block style feta cheese, cubed
Fresh mint leaves
Kalamata olives, pitted
Long, fancy tooth picks

  1. Start with a cube of watermelon, top with feta, a mint leaf and finally an olive.
  2. Skewer with a fancy tooth pick and marvel at the simple deliciousness.

rub me the right way

Last weekend may have been the unofficial start of Summer, but in my mind it actually began a few weeks ago. You see for me the early days of Summer have less to do with the calendar and more to do with rediscovering life outdoors. It’s little things like; starting each day off with coffee on the deck, my vegetable garden being fully planted and prospering, the remaining school year being counted in weeks rather than months and the grill and smoker working overtime churning out something delicious nearly everyday of the week. Yeah, it’s definitely the little things that best tell the story of the season for me.

My husband received an offset smoker as a birthday gift about a year ago and has been on a mission to become the ultimate backyard smokin’ guru ever since. He spent last summer perfecting smoked chicken and ribs— he modified the firebox, researched optimal fuel types and temps, watched countless hours of BBQ Pit Masters and collaborated with yours truly on marinades, rubs and sauces. We spent a considerable amount of time developing a wet rub that was initially our go to recipe for ribs, but after giving it a try on chicken it ended up our go to recipe for just about everything. Shrimp, ribs, chicken, pork roast… it’s a winner every time.

Basically all a rub consists of is ground spices, sugar and salt, pretty simple. Rubs are typically massaged into the meat and then allowed to sit for a few hours so that the flavors can permeate. Our recipe starts out pretty much the same as all the others but then we add a twist— apple cider vinegar. You see we wanted to develop a rub recipe that would ensure the meat would stay moist during its long cook on the smoker, would provide plenty of flavor and would work to tenderize and “flavorize” the meat rather quickly. (While we always plan our smoking adventures well in advance we’re not always so quick on the fire building prep and execution!) In the past I’ve used balsamic vinegar as a quick marinade for grilled pork chops— the acids in the vinegar help to tenderize the meat in a very short amount of time and keep it moist while it cooks. Balsamic is a pretty strong flavor, but I thought apple cider vinegar would achieve the same results with a much more appealing profile. We mixed together our spices, added brown sugar and kosher salt, poured in the vinegar, blended until it was a watery paste and schmeared it all over the meat. Holy moly it was amazing!

And as they say… the rest is history.

Best Ever BBQ Wet Rub
This rub works well on everything. Seriously, everything.

rib rub2

1 tsp. smoked paprika
1-2 tsp. chipotle chili powder
1 tsp. chili powder
1 tsp. Chinese Five Spice
2 tsp. ground cumin
3 tsp. kosher salt
3 tsp. garlic powder
5 tsp. brown sugar
5 tbsp. raw apple cider vinegar

  1. Mix all the ingredients together in a medium bowl. Schmear all over the meat and allow to sit for a few hours before smoking or grilling*.

*Because of the brown sugar in the rub be sure to grill the meat slowly over a medium-low flame to avoid charing.

dinner + drinks

It’s come to my attention that a few of you may be under the impression that I live a sort of charmed life. That woodland creatures twitter at my backdoor, my children frolic quietly and happily in the other room, dust bunnies don’t gather in my corners and mealtime is the most relaxing time of the day. Ummm. Yeah. No. The reality is… my half Jack Russell/half South Carolina swamp dog catches all the birds, bunnies and moles that visit my backyard and “plays” with them until their playing days are over. My children seem to constantly complain, bicker and need me to supply them with endless sources of entertainment. Try as I may my house is ALWAYS dusty. And dinnertime is pretty close to the most frustrating time of my day. (Trying to get myself and two kids out the door by 8:15 every morning wins that award!) In fact here’s a little sample of the what goes on at a typical Greco family meal:

DINNER: Grilled Pizza
COMMENT FROM SON: “You’re the best cook! Is there more pizza?”
COMMENT FROM DAUGHTER: “I don’t like pepperoni!” “You were just eating it out of the bag while I made the pizzas.” “Well… I don’t like it now.” (Said with arms crossed and a little humph at the end.)
COMMENT FROM HUSBAND: “This is my favorite way you make pizza.”

DINNER: Vegetable and Chicken Sausage Frittata
COMMENT FROM SON: “Did you have to put so many vegetables in it?”
COMMENT FROM DAUGHTER: “I don’t like the red peppers” “You love red peppers and ask for them in your lunchbox all the time.” “Well… I don’t like them now.” (Said with arms crossed and a little humph at the end.)
COMMENT FROM HUSBAND: “Hmm, not bad. I told you that cast iron pan wasn’t too big” (He bought me the pan. It’s giant.)

DINNER: BLT Linguine
COMMENT FROM SON: “The sauce makes my lips feel like I have on ChapStick and next time can you leave out the green stuff?”
COMMENT FROM DAUGHTER: “How many bites do I have to eat to get ice cream? Is this enough? Is this enough? Is this enough?”
COMMENT FROM HUSBAND: (No comments but he did have seconds. I’m guessing he skipped lunch.)

DINNER: Grilled Cuban-Style Pork Loin
COMMENT FROM SON: (No comments. No complaints. I’ll take that as a thumbs up).
COMMENT FROM DAUGHTER: “I love this! Look what a good job I’m doing on dinner!”
COMMENT FROM HUSBAND: “This is the only marinade you should use for pork.”

DINNER: Turkey and Cheddar Paninis with Bacon
COMMENT FROM SON: “BACON! I LOVE BACON!”
COMMENT FROM DAUGHTER:  “I don’t like the bread.” “It’s the good Trader Joe’s panini bread I always get.” “Well… I don’t like it.” (Said with arms crossed and a little humph at the end.)
COMMENT FROM HUSBAND: “Bacon? Are you feeling all right?.”

So you see, my life really is no different from anyone else’s. And while the grass may appear greener on my side of the fence, be careful where you step because it’s been a few days since I’ve been out to pick up the dog poop…

Pisco Twilight
This is the perfect warm weather drink and just
boozy enough to make less than stellar dinner reviews a smidge less annoying. 

pisco twilight2

3 fresh strawberries, diced
4 fresh basil leaves, roughly chopped
1/2 fresh lime, diced
20 ml (4 tsp./.7 oz) Agave nectar
60 ml (12 tsp/2 oz.) Pisco*

  1. Add to a cocktail shaker the strawberries, basil, lime and agave. Using a muddler (or handle of a wooden spoon) muddle together all the ingredients until the strawberries and limes are really smashed.
  2. Add the Pisco to the shaker, cover and give a few shakes. Strain into a rocks glass, fill with ice and garnish with a lime wedge, fresh basil and a strawberry.

* Pisco is a colorless grape brandy produced in winemaking regions of Peru and Chile.

**adapted from capel pisco cocktail book