Fish Tacos, Cold Browns, Chipotle Meatloaf Sandwiches and Curried Chicken Salad ... oh my!

My Charlie loves his food. Our food. The tastes of his childhood. Our family. In fact, he has never met a meal he hasn't liked. It is a pleasure to cook for him.

So it comes as no surprise that in this, the week before his departure to a new life in Hong Kong, that he requests some of his favorite meals. Just for sweet, delicious memories.

Kentucky Cold Browns, fish tacos and maple chipotle meatloaf sandwiches top the list. Recipes follow:

KENTUCKY COLD BROWNS

• On 2 slices of rye toast spread 2 T of thousand island dressing.
• Top with chilled turkey slices,
• Sliced tomatoes,
• A sliced hard boiled egg,
• 3 strips of crisp bacon, and
• Several pieces of Kentucky Bibb lettuce.
• Dress with more thousand island dressing

Serve with potato chips and sweet pickle spears.

FISH TACOS

• Bake 1 pound haddock or other firm white fish in taco seasoned marinade until flaky.
• Assemble tacos from the following: soft flour tacos seasoned with habanero peppers, baked sweet potato chunks, shredded red cabbage, sliced avocados, chopped tomatoes, chopped scallions.

Serve with Cuban black beans and cilantro rice. Add dollop of sour cream, salsa and corn relish, as desired.

MAPLE CHIPOTLE MEATLOAF SANDWICHES

• Mix 2 pounds ground round 90% fat with chopped white onion, craisins, garlic powder, salt, pepper to taste.
• Add 1/2 bottle Stonewall Kitchen Maple Chipotle Sauce and form into loaf.
• Cover with remaining sauce and bake at 350 degrees for one hour.
• Chill overnight (or for 4 hours) and slice.
• Place on nine grain bread spread with Hellman's mayonnaise and maple chipotle sauce. Top with lettuce leaf and tomato.

Serve with sweet potato chips and cole slaw.

CURRIED CHICKEN SALAD

• Poach three deboned, skinless chicken breasts.
• Chill then cut into cubes.
• Place in mixing bowl with 1 cup chopped celery, 1/2 cup sultanas or golden raisins, 1/2 cup sliced almonds.
• Add chopped granny smith apple (optional).
• Mix together: 1/2 cup sour cream with 1/2 cup Hellman's mayonnaise.
• Add curry powder to taste and blend with chicken.

Serve as a salad on soft lettuce leaves. Or, on a whole wheat wrap.

Enjoy!!

Lobster Pots and Blueberry Pie

It is curious how I managed to not own a pot large enough to boil multiple crustaceans simultaneously. Especially since I have summered in coastal Maine off and on for over twenty five years and made the Pine Tree state my home for six. And, I adore lobsters. And mussels and clams. But hey, somehow this is the one piece of kitchen equipment that I am lacking. That and a maid. But that is another story.

An inventive cook, a rogue gourmet, my cupboards spill to the basement with paraphernalia from which to imagine and create delicious culinary treats. Fluted tart pans in several sizes. I can whip up a bread pudding soufflé on a moment's notice replete with bourbon hard sauce and praline cookies. My shrimp risotto with asiago, pignoli nuts and basil is nonpareil. My cabinets are chocked full of grilling pans, steamers, woks of various sizes and griddles. Yes! I have the shellfish picks. The red enamel lobster claw shaped crackers. Even the odd bib or two. But alas I posses no lobster pot. Not until today that is.

A little after ten this morning, the brown UPS truck rolled to a stop in front of my house and out popped the driver balancing a very large corrugated box in his tanned, muscular arms. I love surprises. Adore them. My pulse quickened. Excitedly I grabbed the awkward size carton from his hands, signed a scratchy "AF" on the line and placed the package on the floor of my office to do the dirty deed.

Hurriedly I peeled off the clear plastic packing tape, slit open the corrugated cardboard to reveal white styrofoam peanuts carefully protecting the contents. So many of them. Too many, in fact. Not typically welcome in my home. But this is a gift after all. So my unwrapping continued unabated. Packing materials spilled onto my just waxed kitchen floor. Clinging by centrifugal force and friction to my fingertips. My treasure hunt progressed. Unwinding the thin outer wrapping of cocoa colored craft paper, memories of colorful crepe paper surprise ball favors (ubiquitous 1950s birthday party fare) came to mind.

Wow. The largest shiny black pot speckled white revealed its utilitarian self. Compliments of a darling friend, anticipating a lifetime of visits. Images of Woody Allen and Diane Keaton fluttered across my mind. Lobster races on my black and white kitchen floor were now in the offing. Trophies would need to be made. An internet recipe search conducted. Fast forwarded into the future. A New England foodie came of age as the cold, steely cauldron emerged in its full glory.

Cheers to my generous friend. I also tip my glass to the Maine lobstermen, those stern men braving stormy seas to harvest these delectable treats. And ... to the glut in the summer market lowering the price to a mere $4.99 a pound. Let them eat lobsters fresh from my stockpot with a homemade blueberry cobbler for dessert!

Let Them Have Their Cake and Eat It Too

I love cupcakes. Love 'em! Especially the mini version perfections. Bitesize. Tiny confections glazed high in fluffy buttercream swirls. Chocolate with chocolate. Devil's food iced moist white cake. Carrot cake smothered in a light lemony cream cheese frosting. Sugared confetti. Fancy paper lace liners. Tiers of delicate petit-fours. A celebration for one. Personalized portions of delight.

So imagine my astonishment this morning as I opened the side door to let the finally and much-anticipated abundent sunshine stream into my office. There, centered on the granite landing, was a glorious gift. A clear cellophane wrapped package adorned with a festive green and blue checked french wire ribbon, its tails long and generous. Like the secret friend who sweetly blended creamy butter, sugar, eggs and flour to bake delicious. The delivery of this most special treat in the dark of the night. Delicately placed in a triangle were three temptresses. A trio of the loveliest little cakes this side of Sprinkles. The universe putting a smile on my face.

But wait. A word from your sponsor: Apologies dear readers. This is all wishful thinking. A mere figment of my over-active, under-fed imagination. Designed in part to cheer my spirits. Lift yesterday's melancholy. And create a bright spot in the calorie deficiting of the past few weeks. And, an ode to my darling sister, Mary, whose tiered cupcake stand replete with the most scrumptious array of sweet cakes adorned the island in her California kitchen during our recent visit.

While the sun did shine this morning after a notable absence of several days, alas there were no treats on my stoop. Which is a good thing since they are most definitely not on my diet. But, hey, a girl can dream! And, if I were the cupcake fairy mine would be baked lovingly as follows:

The Most Delicious Chocolate Frosted Cupcakes Ever

INGREDIENTS

2 cups all purpose flour
2 cups sugar
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1/2 cup shortening
3/4 cup water
2 large eggs
3/4 cup milk
1 teaspoon vanilla
4 ounces melted unsweetened baking chocolate

DIRECTIONS

• Preheat oven to 350 degrees.
• Line cupcake pans with paper liners.
• Combine all ingredients into large mixing bowl.
• Mix at low speed for 30 seconds, and scrape bowl.
• Mix at high speed for 3 minutes.
• Fill liners 1/2 to 2/3 full of batter.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Less for mini cakes.
• Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.

Vanilla Buttercream Frosting

INGREDIENTS

3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream

DIRECTIONS

In a standing mixer fitted with a whisk, mix together sugar and butter.

• Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
• Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
• Decorate whimsically.

Frost cupcakes when completely cool. Share with (and or surprise) your family and friends. Everyone needs a bit of magic.

Cheers! I raise my glass of very cold milk lustfully. Salut to these most delicious fairy cakes!

A Grilled Cheese of Another Name

A grilled cheese is a grilled cheese. Right? Orange gelatinous ... but oh so tasty to my budding toddler palette ... Kraft's Velveeta sliced from the two pound cube in the never-needed-to-be-refrigerated box between two slices of butter soaked Wonder Bread melted perfectly in our well-seasoned black cast iron skillet accompanied by Campbell's Tomato Soup made with whole milk, Mmmmm. Nums.

A grilled sandwich is just that: ordinary fillings between two pieces of your bread of choice sizzling in a greased frying pan, served hot and gooey. For special occasions embellished with tomatoes. Or thinly sliced ham. Typical ingredients from the modern 1960s kitchen. Peanut butter with bacon one of our family favorites. Willy, our adventuresome brother, experimented with then exotic fillings often to the wonder of his three sisters ... or utter disgust.

Grilled sandwiches. Treasured deviations from the routine of bologna and Hellman's with slices of sweet pickles. A treat extraordinaire. Producing the most scintillating aroma wafting out the screen door luring us inside - our tummies growling, our mouths watering. We dropped everything at the first gong of the rusty cow bell. The ball being tossed. The kite string. Construction of the imaginary village under the hemlocks on the Spring Drive side of the house. Raced to take our places at the stools at the 'modern' island in the center of our kitchen. Enticed by the familiar scent of melting cheese, butter and tomatoes. Heated golden brown until the bread crisps just so and the cheese oozes yellow onto the skillet. Perfect for dunking. Delicious.

The most gourmet version for Charlie and me well into the aughts? Croque-monsieur served with fresh Dijon mustard in those darling little Quimper pots with the small wooded spoons accompanied by the crispiest of pommes frites at a tiny round café table facing the streetscape of a charming Provençal village. Hands down. Quintessential. Melted perfection belying its Proustian origins in an early 20th century Parisian establishment.

Sometime between the end of the last century and now, the mundane grilled sandwich with its peasant origins sophisticated into a gourmet dining pleasure of many a sandwich lover. Drum roll ... the panini! My two George Foreman grilling machines morphed instantly overnight to create this new twist to an ancient repast marrying a hunk of bread, a piece of cheese and fire.

Take two slices of ciabatta. Stuff them with delicious goodies such as mozzarella, tomatoes, prosciutto, fresh basil, roasted red peppers, and whatever else makes you happy. Brush with extra Virgin olive oil, and press between the hot plates of a counter-top grill for the best Italian style sandwich outside of Italy.

My son the consummate sandwich lover, an incarnation of the Earl who bestowed his very name onto thick slabs of coarse and usually stale food-soaked bread, enraptures at the marvels created lovingly by me, the Mama, upon his brief visits home. Breakfast. Lunch. And dinner. As for me? If on a desert island the one food I would want? I'll happily devour anything wrapped in, grilled in, sandwiched between two fresh slices.

Am off to the kitchen for a scrumptious, yet highly mundane lunch: grilled cheese and a TaB. Join me! Cheers until tomorrow ...

Recipe for a Steel Magnolia

Prep Time: 59 years
Serves: Graciously

• In a cast-iron cauldron stir some spicy confidence mixed with a touch of southern grace.
• Blend in a schtick of northeastern sophistication and a pinch of sass.
• Add a soupçon of irreverence, a splash of wit and sprinkle generously with a sense of self.
• Gently fold in a mixture of humility and compassion letting the mixture soften.
• Place in a temperate oven overnight to infuse the nuanced flavors.
• Serve this warm dish with a splash of soul and a dollop of sweet confections.

A delicious accompaniment for friendly buffets, dinner parties extraordinaire or a casual, intimate affair. Also stands well on its own.

Cheers to an old favorite tried and true. Bon appétit!

Pumpkin Squash Soup and Blueberry Buckle

You guessed it! This is a concerted effort specifically intended to further delay attacking the mess on my dining room table. To finish. Hell, I have to begin first. But voila ... more distractions from the task at hand! Thought you might enjoy the recipes for the sweet and savory concoctions I whipped up yesterday. Both are easy, easy, easy. And oh so delish.

Pumpkin Squash Soup

• In a stock pot over low heat gently saute 1 finely chopped onion with 3 cloves of finely chopped garlic, 1/2 cup finely shredded carrots and 1 finely diced green apple (or Bosc pear) in 1/2 cup chicken broth from a 32 ounce container.
• Add 2 tablespoons sliced crystallized ginger and 1/3 cup peanut butter.
• When onions are translucent, add 1 large can of pumpkin, 1 butternut squash cubed plus 2 cups of the chicken broth.
• Turn heat to medium allowing squash to cook.
• Add pepper to taste, 1 teaspoon curry powder, 1/2 teaspoon cumin and dash of salt.
• Mash squash when softened. then add remaining chicken broth.
• Let simmer over medium low heat for at least 30 minutes.
• Correct seasoning.
• Serve hot with a dollop of sour cream, warm crusty baguette and a salade verte.

Blueberry Buckle

• Beat 1 egg and 2/3 cup sugar well.
• Sift together 1 1/2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt and set aside.
• Mix together 1/3 cup milk, 3 tablespoons vegetable oil and 1 teaspoon vanilla and set aside.
• Alternate adding dry and wet ingredients to the egg/sugar mixture, mixing continuously. Mixture will be thick.
• Fold in 1 cup blueberries very lightly so as not to break them.
• Pour in greased 8 or 9 inch round pan. Sprinkle top with blend of 1/3 cup sugar, 1/3 cup brown sugar, 1/2 teaspoon cinnamon and 1/4 cup sliced almonds (optional).
• Bake at 365 degrees for 35 to 40 minutes.
• Serve warm with clotted cream or ice cream.

Mmmmm. Nums. Enjoy!

Okay. Okay. I am standing up slowly from the rattan french bistro armchair at my desk, rub Bailey's ruffled tummy on my way, reluctantly, through the sun drenched kitchen, past my comfortable, overstuffed study and into the dining room.

Cheers ... cocktails all around ... but not until tomorrow!