Time to cook for Mom

If there is ever a more difficult palate to please, she is called Mary Cannon. Not too much fat, not too much salt, not to much pepper, don’t put a lot of seasoning (LMAO), those how know Mary Cannon, understand.

How can she make these requirements on me? I have to cook, but her way for her.

Disclaimer – like salt, but no crazy, food should never taste like salt, nor should it miss it!

So what should I make for Mom for Mother’s Day!

Another secret, I slept late! It is already 11:00am and Mom is will be home from church soon. Got to get going. I know just bought a small roast from the store (Pathmark) got some fresh herbs growing out back already and potatoes. Will had a salad and we should be set.

Okay, let’s cook!

Ingredients

- Small Whole Chicken – this one is about 4lbs. Try to but the ones for Roast, but a Fryer will work for two persons, just don’t tell anyone!

- From the Refrigerator

o Fresh Pineapple chopped – need about 4-6 blocks.

o 1 Serrano Pepper

o ½ Red Onion – you will use the other one later.

o Mushrooms (these are baby portabellas, but regular bell will work).

- From the Garden

o I like to make a blend of herbs and keep it stored in the Fridge. It is somewhere between a Spanish Sofrito and Italian Pesto.

§ In the garden already growing, we have some herbs. Want to cut equal parts of them to make my “Wally’s Blend”.

· Basil, Cilantro, Chives (I cut both Garlic and Common), Thyme (cut both Lemon and Thyme). Marjoram, Oregano (cut Greek and Cuban), Recao (I don’t know how to say it English – sorry)

· If the Rosemary was ready, I would grab it also.

· The most important – Basil, Cilantro, Chives, Oregano and Thyme.

· Use a Blender or Food Processor (the latter is better – you need less oil to blend)

· Place all the ingredients inside. Blend, add Olive Oil until you get to a paste consistency. Need a pinch of ground pepper, salt, cumin and allspice (if you have).

· Now you have “Wally’s Blend” Can store it a container – I like to use it as a base of a sauce but not to offer power the sauce.

- Heat a large “oven-friendly” pan that can be covered (or Aluminum foil will work also) – Keep it on medium – I like to have a hot pan for searing the chicken.

- Take the Chicken, because we don’t have a lot of time we want to slice it open down the breast bone on a cutting board.

- Keeping it one its belly, pull the skin back and rub in some Wally’s Blend. Be careful not to detach the skin. Season the top, with pepper, a little salt, nutmeg and paprika (sweet).

- Flip over do the same thing.

- Take 2 -3 Red Potatoes, 1 Red Onion and 3-4 Carrots, Slice the way you like it. They are going in the roast. I sliced everything length-wise.

- Preheat Oven to 425.

- Place Chicken in the pan skin side down.

- Let it brown. You can turn the heat up a little higher. Don’t want to burn. The browning (searing) will give the bird a crispier Skin and help the cooking process.

- Once browned, take out; sit while you add the potatoes, onions and carrots. This will be come your base for the roast. Place the chicken on top. Place it in the oven.

- Time to make a little sauce.

o In a blender or food processor

§ ¼ cup of balsamic vinegar

§ ¼ cup of marsala

§ Soy sauce – not a lot – just using it for salt.

§ 2 apples

§ Pineapples.

§ 4 cloves of Garlic

§ Cumin

§ Pepper

o Blend

- After 10 minutes, pull the bird out – add the sauce and cover. Turn the oven down to 325 – Cover! Will need about 30-45 minutes.

- The bird is almost done. Turn the heat back to 425. Remove the cover. Need 30-40 minutes constantly basting.

Need to fix the Salad

- As you already know, I love to take “What’s in the Fridge”.

o Lettuce (Romaine)

o Red Onions

o Scallions (Green Onions)

o Tomato

o Feta Cheese

o Cucumber

o Apples

o Tangerines

o Olives

o Onions.

- Let’s slice ½ onion, 3 – 4 stalks of scallions, 3-4 tomatoes (plum), 2 cucumbers, 1 apple.

- Take 2 Tangerines peel and separate.

- Make the sauce. In a Salad Bowl

o I like light sauce so measure accordingly.

§ Balsamic Vinegar

§ Sesame Oil

§ Mustard (got to be Dijon or Brown)

§ Salt, Pepper, Garlic Powder

§ Take some fresh oregano and chives from the garden.

o Mix

o Add Salad ingredients about 10 minutes prior to serving.

- Bird is ready – pull out. Let the bird sit on a serving plate for at least 5 – 10 minutes.

- Time to Plate and eat. Take your favorite cut – Mom likes a little breast and drumstick.

Let’s get ready for the weekend!

You know growing up in the midst of the turmoil in the Detroit, 68 riots, demise of the auto industry, poverty stricken city, my family and the people around me never let me know just how bad it was! Looking back, my memories of are fond days and good times! A lot of them having to be around Food!!!

So let’s see there was:

• Aunt Blanche’s Biscuits and Fried Corn
• POP Steen’s (Love ya) BBQ
• The Food Festivals at the RENCEN
• Being able to take your girl in high school and college to Greek Town for Gyros.
• The London Chop House – WOW that was like 3 months of carrying newspapers.
• Nana’s Smothered Chicken – My GOOODNESS that is just one of the things I love about my Nana!
• Lou’s Deli – Now talk about Corned Beef and Pastrami – the 1^st place I ever ate Tongue!
• Green’s Hamburgers – although Greasy just the thought of them drove me to sneak out of Gesu School and go buy some – not counting had to save at least a week for lunch.
• The Fish Shack on Livernois near University of Detroit.
• Some Pizza Parlor, my cousin Norma would take me to when she baby-sitted me. It was good and FREE! Love the pepperoni!
• The Chinese Food place on Woodward in the rich neighborhood that would sell us Lo-Mein cheap while riding our bikes. We thought we were going some place.

The most important thing that I learned through all of this that everything was possible and people are people. Jus you have your prejudices and as long as man stays ignorant and closed minded (fechado), you will always have them. I think food helps us overcome them.

Take this weekend, meeting at my buddy’s Ranjan’s house to do a little cook-out for about 40 persons. The make-up of the guest range from African-American to Indian to Cuban - Korean. Should be fun! Needless to say, this will be a 2-part entry. Don’t want to bore you with my pontifications – let’s get to the food.

On the menu (by the way, we are grilling)

• In honor of the Latinos:
• Bought some Beef (tri-tip and rump roast) going to place them in a marinade. I like to do it for at least 24 hours. Maybe you professionals will tell me I am crazy, but it sure taste good!
• Marinade
• Beer (preferably dark with some fruit)
• Oranges (I like bitter oranges if you can find them – you can buy the juice in the Spanish section – Goya makes one.)
• Garlic – WHAT are you kidding of course!
• Hot Peppers – I am going to keep it mild – Serranos and Poblanos
• Cilantro and Recao (Culentro), if you can find the 2^nd ingredient it would be great but not required. I add basil sometimes when not available.
• Salt – prefer Kosher or Sea
• Ground Pepper
• Cumin
• Blend it up
• Pour over the Meat
• Put it in the refrigerator for at least 2 hours – As suggested try 24. Beef can handle it. Today is Thursday; I am letting mine sit till Saturday.
• Also on the menu, we are going to have:
• Chicken Stuffed and Grilled.
• Stuffing:
• Andoullie Sausage
• Zucchini
• Bell Peppers
• Red Onions
• Take the sausage meat out of the casing.
• Thinly slice (ok Julienne) the Zucchini, Peppers and Onions.
• At this point, I make a little marinade for the stuffing.
• Balsamic Vinegar
• Soy
• Olive Oil
• Pepper, Salt, Garlic and Celery Powder.
• The day of the grilling – marinade before the chicken breast
• Garlic
• Soy
• Olive Oil
• Apple Juice
• Salt and Pepper
• After some time (try 2 hours) take out the breast, butterfly them and stuff with the Zucc, Peppers, Onions and Sausage meat. Lay the vegetables length ways and the sausage on top of them. I like to close them with a skewer, or even string works. Just want something that will let it stay together during the initial cooking.
• Last thing for two day is the Lamb – can’t really thing about grilling without the lamb. But this time, instead of doing it with a traditional Mediterranean feel, I am going to use Pop’s BBQ touch. Now he never really told me the secret, but I think I am getting close. The night before, I make my Marinade – we are going to do a Leg of Lamb. I like to use the grilling. Takes a little longer than chops, but the taste is awesome. (Got to be the fat!)
• Marinade – (EGTV disclaimer – I don’t have the terms down – there is low and slow and grilling and smoking) this recipe is somewhere in between.
• Pops always used some beer (3 bottles out of a six pack should work) – being from Detroit, I am using Miller – can’t find Schlitz (LOL!!!! – got to be from Detroit to understand)
• Pepper
• Habenero – while it was definitely not prevalent in the markets we definitely had some scotch bonnet – remember they are hot – don’t need a lot.
• Onions (chopped rough)
• Green Peppers (chopped rough)
• Ground Spices (try to use powder and not salt)
• Garlic
• Ginger
• Cumin
• Allspice
• Onion
• Celery
• Turmeric
• Bay Leaves
• Scallions
• Balsamic and Apple Cider Vinegar (a cup of each)
• Mustard (depending on the day and mood, I use French’s or Honey)
• Fresh tomatoes (chopped rough)
• Mix ground spices, salt, black pepper, vinegar, olive oil (1/2 cup) and beer.
• Cover Meat – let sit – overnight is awesome.

We are ready for Saturday. I am sure my friends will bring something. I am going to steal a Kimchi recipe from a fellow blogger (www.chezpim) make that! And I will see you tomorrow. It is all about making food on the grill. We have 3 all set up:

• Propane – think Webber – we will use it for stuff like the chicken and other munchies – sausages, shrimps, etc.
• Charcoal – we will use it for the Beef – going with medium to low cooking.
• Charcoal – it is a quase-wanna-be smoker – will use it for the lamb.

Also to make on Saturday will be a rice dish, salad, grilled vegetables, including Portabellas, don’t forget the kimchi! Got to have it!