Second Sunday Supper - Mardi Gras Style: Gumbo, King Cake, etc.

I can't believe I haven't been documenting our Second Sunday Supper events! That all ends now...
Last year, Salt and I made a New Year's resolution to host a dinner party at least once a month.  We even went so far as to do what Saturday Night Live did and completely own a particular day...and Second Sunday Soup was born. We switched to Second Sunday Supper when the warm weather made soups a bit less appealing and that name stuck.

Anywho...one year and a couple months later, we are still at it. This month was Mardi Gras/New Orleans themed. We had a smaller group this month, which was fine considering we were pretty worn out.

I made a pretty traditional Creole Gumbo with sausage, shrimp and smoked oysters. Salt made fresh biscuits and blondies with M&M's to represent Mardi Gras beads.
Robyn made a very delicious Bananas Foster cake - think pineapple upside down cake, but with bananas instead of pineapple.

Carmen made a King Cake, but with no plastic baby inside. 

Next month theme is still undecided, but we're hoping for something "springy".

Playing With Your Food - Molecular Gastronomy

Ok, so it's been a while since I've posted. But it is a goal of mine to start posting more regularly this year...and since we're already two months into this year, I'd better crack on.

My Introduction to Molecular Gastronomy
Last night I went to my first Meet Up with the Mid-Michigan Food Club.  I'd been getting the emails from the club for sometime now, but never took the plunge. However the topic of Molecular Gastronomy and the promise of getting to play with some unusual ingredients was too much for me to pass up.

We learned about emulsifiers, stabilizers, and thickeners that can transform every day cooking, from perfectly smooth mac and cheese to a vinaigrette that will never break.  Here are the aforementioned special ingredients we played with:

• Liquid Lecithin (used for emulsifying pH neutral ingredients) which we used to make Buffalo Style Wing Sauce;
• Xanthan gum (used for emulsifying and thickening) which we used in an Italian dressing for salad;
• Sodium citrate (used to prevent protein curdling in dairy) which was used in a very delicious Mac and Cheese with smoked Gouda and white cheddar cheeses;
• Wondra flour (an instant thickener) used to thicken the Beef Stew; and 
• Tapioca maltodextrin (used to create powders from high fat liquids) which we used with Nutella and served with caramelized bananas and vanilla ice cream.

I would have like to play around with the presentation of the food we made a little more, since I think part of the fun of Molecular Gastronomy is presenting your food in innovative and unusual ways.  So "El Bulli" it was not. Nonetheless it was fun to play around with new cooking methods and we got to take home some samples of the ingredients to continue our fun at home.

Here's a link to the guy who ran the demonstration and the recipes we tried out last night.

Thanksgiving Virgin

Believe or not, but tomorrow will be the first time I have ever cooked Thanksgiving dinner for the family.  Salt and I decided to stay in Lansing this holiday, partly because we didn't want to schlep down to central Indiana for one day and partly because we have some dear friends here originally from Hawaii who can't go home for the holiday. Once we decided on staying, we casually invited my parents to come up from Indianapolis.  Since they have never visited us in the two-plus years that we've been here, we figured they'd pass as usual and take the easy hour drive down to Bloomington to have turkey with my sister and her family.  Surprise!  They decided to visit us this year.

So a-cookin' we will go. We're going mostly traditional as one might expect, but with a few non-traditional items thrown in to keep everyone on their toes.

Menu
Amuse bouche
I haven't decided yet...TBD

Soup
Mussel Chowder
Caramelized onion, mushroom and goat cheese crostini

Main
Herb Roast Turkey
Roasted Carrots and Parsnips
Roasted Brussel Sprouts with Balsamic Glaze
Candied Sweet Potatoes (from our friends M and JC)
Cranberry relish (from Grandpa and Grandma)

Salad
Greens with cranberries and goat's cheese

Dessert
Pumpkin Cheesecake
Mocha Pie
Lemon Cookies
Pecan Tartlets (from Grandpa and Grandma)

Artichoke and Goat Cheese Bruschetta

---

Artichoke and Goat Cheese Bruschetta Recipe

Yields: 18 bruschettas

Ingredients:

18 baguette bread slices, cut on the diagonal about 1/4-inch thick Extra-virgin olive oil
2 jars (6 to 6 1/2 ounces each) marinated artichoke hearts
1/2 cup plus 2 tablespoons chopped flat-leaf parsley, divided
1/2 cup grated Parmesan cheese (preferably Parmigiano-Reggiano)
Freshly-ground pepper  

6 ounces creamy goat cheese , crumbled
 

Preparation:
Preheat oven to 375 degrees F.

Brush baguette bread slices on both sides with olive oil and place them on a baking sheet. Bake slices until just crisp, about 3 minutes a side. Remove from oven and leave on baking sheet. (Bread can be toasted 3 hours ahead; cover loosely with foil and leave at room temperature.)

Drain artichokes, reserving about 2 tablespoons of the oil they were packed in, and place them in a food processor fitted with a metal blade. Add reserved 2 tablespoons artichoke oil, 1/2 cup of the parsley, Parmesan cheese, and several grindings of black pepper. Process, pulsing machine, until mixture is a coarse puree. (Puree can be prepared 3 hours ahead; cover and leave at cool room temperature.)

When ready to serve, spread each bread slice with a mound of artichoke puree and top with some crumbled goat cheese. (Bruschetta can be assembled 1 hour ahead; leave uncovered, at room temperature.)
 
When ready to eat, bake until cheese is melted and bruschetta are warm, approximately 5 to 6 minutes. Sprinkle bruschetta with black pepper and some of the remaining parsley. Serve warm on a platter.

Picnic for the Planet

In about a month, we will celebrate Earth Day (April 22).  This year The Nature Conservancy is celebrating Earth Day by highlighting the food we eat.  Groups are being organized all around the world for a global Picnic for the Planet.

I am working on getting a picnic event right here in Lansing, MI.  It will be at the Lansing City Market on April 22nd from 11:30 to 1:30.  More details on the event will come shortly!  Check out the meetup group here:  http://meetu.ps/MDy6
In the meantime, mark your calendars for April 22, eat locally, support restaurants that use local or sustainable foods...and go have a picnic!

I will be highlighting foods and recipes native to Michigan here on this blog, so if you have any good suggestions for me please share!

Hungarian Beef Stew

This is one of the best stews I've ever made...it turned out beautifully.  One change that made to the recipe below was that I roasted a red pepper and used that instead of the jarred variety.  I just couldn't find jars of roasted red pepper at my grocery store.  One of the downsides of moving to a new location...not being comfortable in the places you want to be, like a grocery store. 

Ingredients

1	(3 1/2- to 4-pound) boneless beef chuck-eye roast , trimmed of excess fat and cut into 1 1/2-inch cubes
	Salt
1/3	cup sweet paprika
1	(12-ounce) jar roasted red peppers , drained and rinsed (about 1 cup)
2	tablespoons tomato paste
3	teaspoons white vinegar
2	tablespoons vegetable oil
4	large onions , diced small (about 6 cups)
4	large carrots , peeled and cut into 1-inch-thick rounds (about 2 cups)
1	bay leaf
1	cup beef broth , warmed
1/4	cup sour cream
	Ground black pepper

Instructions

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Sprinkle meat evenly with 1 teaspoon salt and let stand 15 minutes. Process paprika, roasted peppers, tomato paste, and 2 teaspoons vinegar in food processor until smooth, 1 to 2 minutes, scraping down sides as needed.

2. Combine oil, onions, and 1 teaspoon salt in large Dutch oven; cover and set over medium heat. Cook, stirring occasionally, until onions soften but have not yet begun to brown, 8 to 10 minutes. (If onions begin to brown, reduce heat to medium-low and stir in 1 tablespoon water.)

3. Stir in paprika mixture; cook, stirring occasionally, until onions stick to bottom of pan, about 2 minutes. Add beef, carrots, and bay leaf; stir until beef is well coated. Using rubber spatula, scrape down sides of pot. Cover pot and transfer to oven. Cook until meat is almost tender and surface of liquid is ½ inch below top of meat, 2 to 21/2 hours, stirring every 30 minutes. Remove pot from oven and add enough beef broth so that surface of liquid is ¼ inch from top of meat (beef should not be fully submerged). Return covered pot to oven and continue to cook until fork slips easily in and out of beef, about 30 minutes longer.

4. Skim fat off surface; stir in remaining teaspoon vinegar and sour cream, if using. Remove bay leaf, adjust seasonings with salt and pepper, and serve.

(Source: Cooks Illustrated)

Pumpkin and Squash Soup

It seems like Salt and I were on the same page the other day...she came home with a cooking pumpkin and I bought two acorn squash (one golden, one regular). I think the fall weather inspired us both. I decided to use all three and make a soup.

Pumpkin and Acorn Squash Soup

First step: cook the pumpkin and squash

Ingredients
1 small cooking pumpkin and 2 acorn squash, together makes about 8 cups when cooked
4 shallots
6 garlic cloves
3 T. olive oil
1 T. salt
1 T. pepper

Preheat oven to 350. Cut the pumpkin and squash in half and scoop out the seeds. Cut a flat spot on the bottom so they'll sit flat. Line a baking sheet with foil and arrange the squash. Put some of the shallots and garlic in each half, drizzle with olive oil, and season with salt and pepper.
Roast until tender and slightly caramelized, about 1 hour.
Note: The pumpkin doesn't take quite as long as the acorn squash, so keep an eye on that.

Remove from oven and when cool enough to handle, remove the squash from the skins.
Reserve the roasted shallots and garlic with the squash.

Step 2 - Make the soup

Ingredients
2 T. butter
1 T. olive oil
2 shallots, diced
4 cups chicken stock
1/4 t. cayenne pepper
1/4 t. white pepper
2 t. Italian seasoning (not usually what I use, but it was on hand)
1 cup heavy cream
1/3 cup Parmesan cheese, grated

In a large pot, heat 1 tablespoon of the olive oil and 2 tablespoons of the butter over medium-high heat and when the butter is starting to foam, add the diced shallots and saute until they are starting to caramelize, about 5 to 6 minutes. Deglaze the pot with 1/2 cup of the chicken stock. Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Stir to combine, then puree with a handheld blender or carefully transfer to a blender to puree. The mixture will be very thick. Add in the cayenne, white pepper and the seasoning. Stir in the cream and heat slowly over medium-low heat. When the mixture comes to a slow simmer, mix again with the blender and stir in 1/4 cup of the cheese and turn heat to low. Serve with a fresh crack of black pepper, a nice drizzle of olive oil and a light sprinkle of remaining Parmesan. Ladle into bowls and serve.

We served it with open faced grilled cheese on french bread with roasted red peppers.

Great for fall weather!

Moving to Michigan

It has been a while since the last update. Mostly because we have been in a transition period. Losing my job, moving in with family while searching for the next opportunity, and now finally finding a great new job in Michigan.

We will be moving to Lansing in the next couple of weeks. While I was interviewing we celebrated Salt's birthday at Ai Fusion Sushi and Grill in East Lansing. It was definitely a big plus for the city that we found a good sushi spot since it is one of our comfort foods.

Here is a picture of our sushi, followed by a picture of a sushi boat that the chefs were preparing for a large group.

Up to this point, I don't know what the food identity of Michigan is...other than the fantastic fresh fruit we had a couple of years ago when we were vacationing in Montague, MI. The cherries were fantastic.

We are looking forward to exploring Michigan and its culinary offerings. If anyone has good recommendations, please send them our way!

R2D2 Cake

Here is the R2D2 cake that Salt made and Pepper decorated for our nephew's 5th birthday party.

Lemon Cookie

Salt has perfected this recipe for lemon cookies. Slightly cakey in texture. Modified from a Better Homes and Gardens recipe for Sugar Cookie Cutouts after a night of drinking and other debauchery...you know the type of night that you don't have the patience to roll out and cut cookies into shapes. We've also made the glaze with orange zest and juice, making them taste like a cookie version of a dreamcicle.

Ingredients

• 2/3 cup butter, softened
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla
• 2 cups all-purpose flour

Powdered Sugar Icing

• 2 cups powdered sugar
  
• 1/2 teaspoon lemon zest
• Juice from 1/2 lemon
  
• 2 tablespoons milk plus additional milk as needed

Directions

1. Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. If necessary, cover and chill about 30 minutes or until dough is easy to handle.

2. On a lightly floured surface, roll dough into 1/2 inch balls and press down on them with the bottom of a drinking glass to shape. Place 1 inch apart on an ungreased cookie sheet.

3. Bake for 8 to 9 minutes or until edges are firm and bottoms are very lightly browned. Transfer to a wire rack; cool.

4. Powdered Sugar Icing: In a small bowl, combine 2 cups powdered sugar and lemon zest and lemon juice. Stir in 2 tablespoons milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches spreading consistency. Dip cooled cookie tops into glaze and put them back onto the wire rack to cool and dry completely.

Lemon Poppyseed Pancakes

We went out to brunch with some friends (BJ and Robin) in Chicago at a place called Toast. Salt had pancakes...each layer was a different type of pancake: blueberry, lemon poppyseed, and banana pecan. It was topped with topped with a berry granola, vanilla yogurt, fresh fruit and drizzled with honey. Salt's favorite layer was the lemon poppyseed. So we went searching for a recipe to replicate it. Here's what we found...

Lemon Poppyseed Pancakes

2 cups unbleached ap (all-purpose) flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup sugar
pinch of salt
1/3 cup poppy seeds
zest of 4 lemons
2 cups buttermilk
2 large eggs, lightly beaten
2 tablespoons butter, melted

butter, to serve (and for pan)

To make the pancakes combine the flour, baking powder, baking soda, salt in a large bowl. In another bowl the buttermilk, eggs, butter, lemon zest and poppy seeds. Add the wet to the dry. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.

Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

The Publican review

I recently visited some friends in Chicago. We decided to check out the gastropub The Publican. They advertise as being specialists in shellfish, pork and beer. (a Palace to Porcine Pleasures) If that doesn't sound like an ideal place for two guys to eat out for the evening, I don't know what does.

Oyster sampler platter. I'm not sure which ones we got since it was chef's choice, but the web site lists the following varietals...so pick the 6 that sound the best and imagine that is what we had...because they were delicious.

• Kumamoto (oyster) Oakland, Washington; sweet, buttery, cucumber
• Penn Cove (oyster) Northern Puget Sound, Washington; fresh, briny
• Watch Hill (oyster) Rhode Island: precious, firm.
• Raspberry Point (oyster) P.E.I., Canada; rounded, substantial
• Wianno (oyster) Cap Cod Massachusetts; briny,sweet
• Peter's point (oyster) Blue Hill, Maine; virtuous & crisp
• Bagaduce (oyster) Bagaduce River, Maine; unyielding, brackish.
• Island Creek (oyster) Duxbury, Massachusetts; firm, beautiful

Spicy pork rinds Slagel Family Farm, Fairbury, Illinois
I always think of pork rinds as those bags of nasty that you get at road side gas n' sips. These were delicious. A cone full of light, fried, spicy pork goodness.

Suckling Pig Slagel Family Farm, Fairbury, Illinois; choucroute & toulouse sausage
This was a good sampling of different cuts of pig. But the best was yet to come.

Beets Nichols Farm, Marengo, Illinois; ricotta & balsamic
Roasted beets with ricotta it was served as a salad of sorts between courses. Very tasty.

Porchetta Becker Lane Organic Farm, Dyersville, Iowa; turnips & rosemary
This is the dish that made the whole evening worth the effort of coming to the restaurant. It was a pork tenderloin with pork belly wrapped around it. It was absolutely delicious.

Dessert? Are you kidding me? There was no way I was fitting another morsel of food in my belly. But according to our waiter, who was very attentive and friendly, he would have been highly disappointed if we were able to order dessert. We did not disappoint.

Oh and we tried several different beers, but since I can remember a name of any of them, I'm not going to review them. Let's just say they were good...really good.

The Publican
837 W. Fulton Market
Chicago, IL 60607

Hot sauce

There are several member of my extended family who love spicy foods, so I thought of doing something on the hot side for my gift baskets this year.

Here's the hot sauce recipe that I will be using for Christmas gifts this year. I intend to try it out this week to make sure it is good. But really with these ingredients, how can it go wrong??? I'll update this post after I've made it to report how it goes.

Habanero Hot Sauce


Ingredients

• 1 small onion -- chopped
• 2 cloves garlic -- chopped
• 1 tablespoon vegetable oil
• 1 cup carrots -- chopped
• 2 cups water
• 3 Habanero chilies (3 or 4) -- minced
• 3 tablespoons fresh lime juice
• 3 tablespoons white vinegar
• 1 teaspoon salt

Directions

Quick note: This is probably a no-brainer to say, but do be very careful when handling the Habaneros. Use latex gloves if you have them when mincing them and do not touch your face or eyes until you have washed your hands thoroughly.

Saute onion in oil until soft. Add carrots and water. Bring to boil, reduce heat, and simmer until the carrots are soft. Remove from heat. Add chilies, lime juice and salt to the carrot mixture. Place in processor and puree until smooth. Pour into sterilized jars and seal.

Update: this hot sauce turned out beautifully. It is a great orange color and has a nice kick to it, but not so overwhelming as some other hot sauces. Perfect for the people I'm giving it to for Christmas!

Lemon Curd

Preparations continue for the holiday gift baskets with this tasty treat: Lemon Curd. For anyone who's never seen or tasted it, lemon curd will come as a surprise. It's roughly the same consistency as custard, but a brighter yellow and the scent of lemon wafting from the mix can transport you right back into summer...a nice treat during the cold winter months.

It is great on scones, on pastries or you can use it as filling layers for a cake.











Lemon Curd
Makes 1 serving.
Ingredients

1/3	cup lemon juice plus zest, from 2 lemons
2	large eggs
1	egg yolk
1/2	cup sugar (3 1/2 ounces)
2	tablespoons unsalted butter , cut into 1/2-inch cubes and chilled
1	tablespoon heavy cream
1/4	teaspoon vanilla extract

Pinch of salt

Instructions

1. Heat lemon juice and zest in small nonreactive saucepan over medium heat until hot but not boiling. Whisk eggs and yolk in medium nonreactive bowl; gradually whisk in sugar. Whisking constantly, slowly pour hot lemon juice into eggs, then return mixture to saucepan and cook over medium heat, stirring constantly with wooden spoon, until mixture registers 170 degrees on instant-read thermometer and is thick enough to cling to spoon, about 3 minutes.

2. Immediately remove pan from heat and stir in cold butter until incorporated; stir in cream, vanilla, and salt, then pour curd through fine-mesh strainer into small nonreactive bowl. Cover surface of curd directly with plastic wrap or pour into sterile jars and seal; refrigerate until needed.

The curd will keep for about a month in the refrigerator.

Homemade Vanilla

Something new for this year's Christmas goodie bags: homemade vanilla extract. You need to start this one a little bit in advance...around four to six weeks ahead of time...so plan accordingly.

The nice thing about making your own vanilla extract is that it isn't difficult to do and it takes only a few supplies.

First step is to choose the type of vanilla bean you want to use. Here are some varieties and the characteristics of each.
Madagascar - the strongest, most intense vanilla flavor with a full body
Bourbon - notes of berry and ripe fruit
Mexican - sweet and smooth, mellow and spicy
Tahitian - delicate, exotic, and floral
Tonga - rich, full flavored
Indonesian - sweet and woody
India - high percentage of seeds, sweet, woody, and spicy

I ordered some Madagascar beans for my first attempt at this and they just arrived yesterday. The smell from the package was almost overwhelming.


Ingredients and equipment
Large mason jar
Lid and screw down ring
2 cups vodka
6 vanilla beans

Directions
Cut the beans in half lengthwise.
Add the beans to the jar.
Cover with the vodka.
Store in a cool, dark place and shake every couple of days for at least a month. The longer you let it stand, the more intense the flavor will be.
When you get it to the point you like it, strain in through a coffee filter or cheesecloth into dark bottles and seal tightly.

Variations
You can vary the flavor by using different combinations of beans or adding another spice during storage.
Add a few buds of edible lavender.
Add a whole clove.
Add a part of a cinnamon stick.
Add a teaspoon of brandy per 8 ounces. You can also make the vanilla in brandy or rum for a different flavor.

12/9 UPDATE: It has been a few weeks since I started the vanilla and it already looks great! This is definitely the way to go to make vanilla extract.

Chicken Liver Pate

We got this one from Bon Appetit and the BA Foodist and put jars of it in last year's Christmas gift bags. Since it went over so well last year, it will very likely get a repeat inclusion this year.

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided
• 4 bacon slices, chopped
• 1 1/2 cups chopped onion
• 1 garlic clove, minced
• 12 ounces chicken livers, trimmed
• 1 large Granny Smith apple, peeled, cored, cut into 1/4- to 1/3-inch cubes (about 1 1/3 cups)
• 1 tablespoon chopped fresh marjoram
• 2 hard-boiled eggs, peeled, quartered
• 2 tablespoons dry Sherry, bourbon, or Cognac
• 1 1/4 teaspoons salt
• Fresh parsley sprig
• Rye bread slices, toasted

Preparation

• Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add bacon and sauté until translucent, about 3 minutes. Add onion and sauté until pale golden, about 5 minutes. Add garlic and stir 1 minute. Add chicken livers, apple, and marjoram; sauté until livers are no longer pink inside and apple is soft, about 8 minutes.
• Transfer warm liver mixture to processor. Add hard-boiled eggs, Sherry, and salt; puree until almost smooth. Transfer mixture to fine to medium sieve set over large bowl. Using sturdy rubber spatula, press mixture through sieve into bowl. Mix in remaining 1/2 cup butter. Season pâté to taste with freshly ground pepper. Transfer to small serving bowl. DO AHEAD Can be made 4 days ahead. Cover and chill.
• Garnish pâté with parsley and serve with toasted rye bread.

Chocolate Hazelnut Spread

We love making our own Christmas presents. It is our thought that by taking the time and effort to make something for our family members, we are giving much more than just buying something at the store.

Here is one of the items our family members might be receiving in the annual Christmas goodie bags. I just ordered the jars for these and several other items that will be discussed in future posts.

Chocolate-Hazelnut Spread (just like Nutella)
(this is for 4 servings)
1/3 cup hazelnuts, with the skin on
3/4 cup sweetened condensed milk
1/2 cup semi sweet chocolate chips
3 tablespoons honey

Directions
Preheat oven to 400 degrees.
Place nuts in a single layer on a shallow baking pan. Toast until the skins are almost black, about 15 minutes. Wrap the nuts in a kitchen towel and rub until most of the skins have come off.
Process nuts in food processor scraping down sides of bowl occasionally for about 5 minutes. Set aside.
Combine milk, chocolate and honey in heatproof bowl or top of double boiler and set over a pan of simmering water. Stirring occasionally, heat until chocolate has melted.
Add the chocolate mixture to the liquefied nuts and process until mixture is smooth, about 5 minutes.
Transfer to airtight container and store refrigerated up to 1 month.

Pan Galactic Gargle Blaster

In honor of the 30th anniversary of the Hitchhiker's Guide to the Galaxy, I thought it would be a good idea to find a recipe for an appropriate toast...

According to the Hitchhiker's Guide to the Galaxy the Pan Galactic Gargle Blaster is "the best drink in existence. Drinking one is like having your brains smashed out by a slice of lemon wrapped around a LARGE gold brick. Drink...but...very carefully..."

Here's a modern day version of the drink:

Ingredients:

• 1/2 oz Vodka
• 1/2 oz Yukon Jack
• 1/2 oz Peach Schnapps
• 1/2 oz Jack Daniels
  
• 1/2 oz Triple sec
• 1/2 oz Grenadine
• Lime juice
  
• Pineapple juice
• Top with 7-Up

Mixing instructions:

Fill Collins glass with ice. Add first 5 ingredients. Fill glass almost to the top with pineapple and lime juices, add Grenadine for color, and top off the glass with 7-Up or Slice. Shake or stir.

Here is the recipe as it occurs in the book...

"Take the juice from one bottle of that Ol' Janx Spirit.

Pour into it one measure of water from the seas of Santraginus V

Allow three cubes of Arcturan Mega-gin to melt into the mixture (it must be properly iced or the benzene is lost).

Allow four litres of Fallian marsh gas to bubble through it (in memory of all those happy Hikers who have died of pleasure in the Marshes of Fallia).

Over the back of a silver spoon float a measure of Qualactin Hypermint extract, redolent of all the heady odours of the dark Qualactin Zones.

Drop in the tooth of an Algolian Suntiger. Watch it dissolve, spreading the fires of the Algolian suns deep into the heart of the drink.

Sprinkle Zamphour.

Add an olive.

Drink...but very carefully."

RIP Gourmet

It is a sad, sad day for foodies...How depressing is it that the oldest food magazine in the country is no longer going to publish its magazine?

To Gourmet magazine - we will miss you. You have inspired many delicious creations from my kitchen.

And to Gourmet editor in chief Ruth Reichl - you're awesome. We love you and look forward to reading about your next adventures.

So what's going to happen to my subscription? Do I get a refund?

Schnitzel

In honor of it being German-American day, here is a good recipe for Schnitzel...plus you get the added bonus of it being fun to simply say "wiener schnitzel" in a German accent.

This also may be a great time to check out some of the great German beers out this time of year...one of my favorites is the Spaten Oktoberfest. It is generally only available right now until November or there abouts...so get it while you can!

Schnitzel (Breaded Pork Cutlets)

Serves 4. From Cook's Illustrated.

The two cups of oil called for in this recipe may seem like a lot—but they’re necessary to achieve a wrinkled texture on the finished cutlets. When properly cooked, the cutlets absorb very little oil. To ensure ample cooking space, a large Dutch oven is essential. In lieu of an instant-read thermometer to gauge the oil’s temperature, place a fresh (not dry) bread cube in the oil and start heating; when the bread is deep golden brown, the oil is ready.

Ingredients

7	large high quality sandwich bread, crusts removed, cut into 3/4-inch cubes (about 4 cups)
1/2	cup all-purpose flour
2	large eggs
2	cups plus 1 tablespoon vegetable oil
1	pork tenderloin (1 1/4 pounds). trimmed of fat and silver skin and cut on angle into 4 equal pieces (see illustration below)
Garnishes
1	lemon , cut into wedges
2	tablespoon chopped fresh parsley leaves
2	tablespoons capers , rinsed
1	large hard-cooked egg , yolk and white separated and passed separately through fine-mesh strainer (optional)

Instructions

1. Place bread cubes on large microwave-safe plate. Microwave on high power for 4 minutes, stirring well halfway through cooking time. Microwave on medium power until bread is dry and few pieces start to lightly brown, 3 to 5 minutes longer, stirring every minute. Process dry bread in food processor to very fine crumbs, about 45 seconds. Transfer bread crumbs to shallow dish (you should have about 11/4 cups crumbs). Spread flour in second shallow dish. Beat eggs with 1 tablespoon oil in third shallow dish.

2. Place pork, with 1 cut-side down, between 2 sheets of parchment paper or plastic wrap and pound to even thickness between 1/8 and 1/4 inch. Season cutlets with salt and pepper. Working with 1 cutlet at a time, dredge cutlets thoroughly in flour, shaking off excess, then coat with egg mixture, allowing excess to drip back into dish to ensure very thin coating, and coat evenly with bread crumbs, pressing on crumbs to adhere. Place breaded cutlets in single layer on wire rack set over baking sheet; let coating dry 5 minutes.
   

3. Heat remaining 2 cups oil in large Dutch oven over medium-high heat until it registers 375 degrees on instant-read thermometer. Lay 2 cutlets, without overlapping, in pan and cook, shaking pan continuously and gently, until cutlets are wrinkled and light golden brown on both sides, 1 to 2 minutes per side. Transfer cutlets to paper towel-lined plate and flip cutlets several times to blot excess oil. Repeat with remaining cutlets. Serve immediately with garnishes.