Tired. Hungry. Cook Like an Italian. Make Pasta with Sausages

Eating well is one of life's great pleasures. The other night I made a simple dish that can become more complex, depending on your preferences and ambition. Sautéed sausages and spaghetti tossed with cooked pasta and topped with freshly grated Parmesan cheese can be that easy. Delicious! 

For added flavor I also sautéed chopped onions, Italian parsley and shiitake mushrooms. With a little more energy I could have added broccoli florets sliced thin and tomato sauce and that's what I will do next time I make the dish. 

Earlier in the day I had made ground pork meatballs with an egg, bread crumbs, chopped an Italian parsley and chopped onions. I added those at the end because, why not? Sausages and meatballs together on pasta, come on, that's crazy delicious!

A couple of general suggestions. 

For the spaghetti (or penne or fussili) buy a high quality Italian brand. I love Borella. The pasta has a clean taste, with a good bite.

For the sausages, you can use any kind of sausage you like. I prefer pork suasages with fennel made by Monte Carlo (3103 W. Magnolia Blvd Burbank CA 91505), an Italian deli in the San Fernando Valley. That's a long drive from where we live in Pacific Palisades, but when I am already in the Valley, I'll stock up and buy five pounds. 

I'm not going to eat five pounds of sausages all at once. Freezing keeps them "fresh" and available. To freeze the sausages, I dredge each sausage in olive oil, then I wrap each sausage in plastic wrap before placing the wrapped sausages into a sealable plastic bag. Even months later, the sausages taste fresh and delicious. 

There are many ways to saute the sausage. My preference is to first remove the casing, then using my fingers, I create quarter sized chunks of sausage. That way each piece of sausage has a crisp outside. Use a carbon steel or cast iron frying pan for best results. 

The recipe is for one. If you want to make the dish for two, double the ingredients and so on for as many people as you like. 

Pasta with Italian Sausage 

Serves one

Time to cook 25 minutes

Ingredients 

1 Italian sausage or any sausage you enjoy 

1/4 package of pasta, any shape you enjoy 

2 tablespoons chopped yellow onions, washed, peel removed 

2 tablespoons chopped Italian parsley, washed, leaves only 

2 large shiitake mushrooms or a mushroom you enjoy, washed, end of the stem removed, thin sliced 

4 tablespoons extra virgin olive oil, a good quality brand, preferably from Italy 

1 teaspoon kosher salt, preferably Diamond Crystal Kosher Salt, do not use any salt that has iodine 

1 garlic clove, washed, peeled, finely chopped (optional) 

1/4 cup pasta water, reserved from cooking the pasta

1/2 cup freshly grated Parmesan cheese 

Directions 

Place a large carbon steel or cast iron frying pan on a medium flame. 

Add 1 tablespoon olive oil. 

Sauté the chunks of sausage without the casing until browned on all sides. Remove from the pan. Drain on a paper towel on a plate. 

Discard the oil in the pan. 

Add 1 tablespoon of olive oil. Heat on a medium flame. 

Add the vegetables. Sauté until lightly browned. 

Return the cooked sausages to the pan. Remove from the heat and set aside. 

Fill a large pot with water. Season with kosher salt. Place on the stove on high heat. Bring to a boil. 

Add pasta and stir well to prevent the pieces of pasta sticking together. 

Cook 10 minutes or until al dente. 

As you drain the pasta in the sink, capture 1/4 cup of pasta water. 

Add the pasta water and cooked pasta to the sautéed vegetables.  Drizzle the remaining olive oil over the pasta and vegetables.

Heat on a medium flame. 

Toss well and reduce the liquid so the sauce coats the pasta. Plate the pasta and top with freshly grated cheese. Serve hot.

Celebrate the Oscars and All Special Events with a Pisco Sour (don't have Pisco, use Vodka or Mezcal)

I like watching the Oscars because it's a celebration of filmmaking, one of the world's greatest art forms. We'll watch the Red Carpet beforehand hoping to catch sight of our oldest son who represents one of the actors who is in contention. And, we'll watch the ceremony in real time. No pausing because we know our smart phones will be buzzing all through the ceremony sending us updates about who won for which category. 

So I spent today cooking. I made carrot salad with almonds and golden raisins soaked in rice wine vinegar and seasoned with black pepper. I also made Yukon potato salad with charred corn, carrots and parsley. And Cole slaw with green cabbage, carrots, chopped roasted almonds and the golden raisins, tossed in a sauce of equal parts mayonnaise and sour cream and a splash of rice wine vinegar. 

Tomorrow I will either make brown sugar spare ribs and kimchi chicken wings or fried chicken with honey-butter topping. 

I'll definitely open some of the clams I picked up at Whole Foods to take advantage of their 12 for $12 every Friday sale. I've been enjoying them with classic cocktail sauce and with a recipe I'm working on, a Viet-Chinese style sauce made with fish sauce, water, sugar, finely chopped shallots and lime juice. 

I top off the oysters with the sauce and a few cilantro leaves that I've deep fried and with a few tasty bits of fried prosciutto fat for crunch.

To toast the winners, I'll make a Pisco Sour, a drink that I had when we stayed at Hotel Jakarta Amsterdam. In the lovely Malabar at the top of the hotel with a view of Amsterdam across the River IJ, mixologist Tyrone Sullivan and bar manager Tarik showed me how they prepare their Pisco Sour.

Since I've been home, I've made the cocktail dozens of times. It's that delicious. Finding Pisco in Los Angeles isn't easy, so when I don't have Pisco, I use vodka or Mezcal instead. The taste difference is negligible. 

So, here it is, the best drink recipe you'll ever try at home and the one I recommend you make when you have something (like the Oscars!) to celebrate. 

All the best and, as the ad says, drink responsibly.

PISCO SOUR

Serves 1

Ingredients

2 ounces pisco

1 ounce lime juice, freshly squeezed

1/2 ounce simple syrup (made with equal parts water and white sugar - see below)

1 egg white (save the egg yolk to have for breakfast)

Garnish: Angostura bitters

Directions

To make simple syrup is, well, "simple." Since you can keep the syrup in the refrigerator for an indefinitely amount of time, make enough to use for many cocktails.

Place 1 cup white sugar in a small sauce pan. Carefully hand 1 cup of water. Do not stir. Allow the mixture to heat on a low flame until the sugar dissolves. Cool and place into a jar or bottle and reserve in the refrigerator.

Place the egg white, Pisco (vodka or Mezcal), simple syrup and freshly squeezed lime juice into a shaker. With the lid and top on, do a "dry" shake (which means you don't add ice). Holding the top and lid on, shake vigorously 25-30 times. Shaking caused the egg white to froth, which creates gas which will pop off the top if you don't hold on tightly.

Open the top to relieve the pressure, then open the shaker and add 4 ice cubes. Put the lid and top back on and vigorously shake again.

To serve, either pour into a martini style glass or into a large glass filled with ice. Drizzle a few drops of Angostura bitters.

Super Bowl LVII Needs Super Pork Ribs and Amazing Kimchi Chicken Wings

These are my favorite Super Bowl recipes. I've posted them before. I'm posting them again. Enjoy the Game.

If you've watched teams do battle all year, not knowing which teams will make it to Sunday's Super Bowl, the match-up of the Kansas City Chiefs and the Philadelphia Eagles is either your bucket-list-dream matchup or a big disappointment.

For the Game, I'll make favorites that can stand the test of time. Pork ribs and Vietnamese-style chicken wings. Delicious hot or room-temperature, I can serve them at half-time and any that are left will be delicious at game's end.

Kimchi Chicken Wings

Chicken wings are sold whole, the drumstick only or the two-bone part. If you prefer one part of the wing over another, buy only those. The whole chicken wing will be less expensive and the wing tips can be roasted and used to create stock.

I cut up the wings because the whole chicken wing is too difficult to eat. 

When you can, find preservative-free kimchi. I have been enjoying Mommy Boss napa cabbage kimchi. Read the label carefully because there are different kinds of kimchi, I would recommend only using cabbage kimchi without dried shrimp.

Serves 4

Time to prepare: Marinate overnight, prep 20 minutes, bake 60 minutes

Ingredients

2 pounds chicken wings

1 cup kimchi, without preservatives

1/2-3/4 cup brown sugar, depending on taste

1 medium yellow onion, washed, pat dried, peeled, root and stem removed, thin sliced from root to stem

1/4 cup kimchi liquid

1 tablespoon olive oil

Directions

Thinly slice kimchi and mix together with onion slices, brown sugar, kimchi liquid and olive oil.

Add chicken wing parts to marinade. Mix well. Place in a covered bowl or sealed plastic bag. Refrigerate over night.

Preheat oven to 350F.

Prepare a roasting pan. Line the bottom with aluminum foil. Because the drippings are sticky (and delicious!) I place a Silpat sheet on top of the aluminum foil so I can easily retrieve the delicious bits of caramelized onions and kimchi. Place a wire on top of the aluminum foil and Silpat sheet.

Place the chicken wings on top of the wire rack, allowing space between each part to allow for even cooking. Reserve the liquid marinade with the onions and kimchi.

Place wings into preheated oven.

While the wings are roasting, place the reserved marinade into a small sauce pan and reduce the liquid by 1/2 over a low heat.

Remove wings from the oven after 30 minutes.

Turn wings over and baste with reduced marinade, placing onion and kimchi slices on each wing.

Return to oven.

After 30 minutes, remove and check for doneness. The onions and kimchi slices should be lightly browned and beginning to crisp. The wings should be tender. If not, return to oven and continue baking. Check every 10 minutes for doneness.

Serve hot as an appetizer or on top of steamed rice. The wings are delicious at room temperature, perfect for a picnic. However they are served, have a good supply of napkins available.

Slow Roasted, Brown Sugar Pork Ribs

 

My mother taught me to make pork ribs with a thick coating of sauce sweetened with brown sugar and raisins. Eating those finger-licking ribs was one of my favorite childhood memories.

Everything changed on a busy research trip to Abilene and Fort Worth, when I ate at 25 restaurants in 36 hours. I fell in love with West Texas BBQ.

At restaurant after restaurant, I watched grill masters lay bundles of mesquite into their subcompact-car-sized smokers. With the heavy metal doors open, the wood crackled as flames enveloped the logs The grill masters seasoned their racks of pork ribs with thick, grainy coats of brown sugar and spices rubbed onto the meat.  Waves of dry heat radiated from the smokers. But the heat that would cook these ribs would come not from an open fire but from smoldering mesquite embers.

When the doors were closed, the blazing logs were starved of oxygen. The flames died and a delicate smoke filled the air. At that moment the grill masters loaded in the racks of ribs coated with sweetened dry rub. Hours later, the ribs were removed, their outer coating thickened to crispness, creating what grill masters call “bark.”

I loved those ribs even more than the ones from my childhood.

At home, without the benefit of a smoker, I experimented for years to duplicate that sweet-crispness. Nothing could ever recreate the wonderful mesquite smokiness but I did succeed in making ribs with bark as good as any I enjoyed in West Texas.

High heat versus slow cooking

Mix of kosher salt, black pepper, brown sugar, cumin, coriander and cayenne for dry rub slow roasted pork ribs. 

Cooking with high heat is exciting. There is great pleasure in watching the pyrotechnics of an outdoor grill as sizzling fat catches fire.  Roasting at low heat in the oven lacks that excitement.

And yet, what happens in an oven set at 250 F has its own kind of magic. In the darkness of the oven, the waves of steady heat melt the fat inside the rack, tenderizing the meat and gently fusing the dry rub to the outside of the ribs.

The best magic of all is that the oven does the work. No standing over a blazingly hot grill on a hot day. Once the oven door closes, there is nothing to be done.

Walk into the kitchen and a savory-sweet aroma scents the air. Pull the baking tray out of the oven and press a finger against the outside of the rack. The soft pliancy of the meat has been replaced by a jerky-like crust as sweet as a crème brulee topping.

Slow-Roasted, Dry-Rubbed Pork Ribs

Rack of pork ribs, trimmed. Credit: Copyright 2016 David Latt

Cooking time depends on the size and thickness of the rack.

Buy good quality pork. Asian and Latin markets are often a reliable source of fresh pork products. Unlike the ribs sold in upscale supermarkets, the ribs in these markets will most likely be untrimmed.

Above the actual ribs, the rack will have a top portion with boneless flap meat and a section with thick bones similar to country style ribs.  Another smaller piece of flap meat will stretch across the back of the rib bones.

Requiring only a sharp filleting knife and a few minutes, removing the flap meat and the top portion is not difficult. The flap meat is excellent to use in stir fries, slow roasted in the oven or grilled on the BBQ.

A white membrane is attached to the outside of the flap meat. Use a sharp filleting knife to separate the meat from the membrane and discard.

The flap meat and country style bones can be prepared in the same manner as the ribs.  They will cook more quickly and should be removed from the 250 F oven after a total of 2 to 3 hours depending on thickness.

While the rack of ribs does not have to be turned over, the flap meat and country style bones should be turned over after one hour for even cooking. After another hour, use kitchen shears to cut off a small piece of meat to test for doneness. Return to the oven if the meat is not yet tender.

To eat the country style ribs, have a sharp paring knife handy to help cut out those hard to reach tasty bits tucked between the bones.

The ribs can be cooked ahead and reheated. In which case, do not cut apart the ribs until ready to serve. Reheat in a 300 F oven for 15 minutes.

Prep time: 30 minutes

Cooking time: 6 to 8 hours

Resting time: 5 minutes

Total time: 6 hours, 35 minutes to 8 hours, 35 minutes

Yield: 4 servings

Ingredients

1 rack pork ribs, 4 to 5 pounds, washed, dried

3 cups brown sugar

2 tablespoons kosher salt

2 tablespoons freshly ground black pepper

¼ cup cumin

¼ cup coriander

½ teaspoon cayenne (optional)

Directions

1. Place a wire rack in the middle of the oven. Preheat to 250 F.

2. Select a baking pan or cookie sheet that is 2 inches longer than the rack of ribs. Cover the pan with aluminum foil for easy clean up. Place a wire rack on top of the aluminum foil.

3. Lay the rack of ribs on a cutting board, bone side up. Use a sharp filleting knife to remove the tough membrane on the bone side of the rack. Let the knife help you lift the membrane. Use your fingers to pull the skin off the bones and discard.

4. Do not cut off any fat.

5. In a bowl, mix together dry ingredients.

6. For easy cleanup, lay a sheet of plastic wrap on the cutting board. Place the rack on the cutting board. Layer a thick coat of the dry spices onto both sides, covering the meat and bones.

7. Reserve left-over dry rub in an air tight container and refrigerate for later use.

8. Carefully place the rack of ribs on the wire rack meat side up.

9. Put the baking sheet into the preheated oven.

10. Roast six hours. Remove from oven. Use kitchen shears to cut off a small piece and taste.

11. The outside should have a jerky-crispness. The meat inside should be moist and tender. The tapered end of the rack where the bones are small will cook faster than the rest of the ribs. Use the kitchen shears to cut off that section before returning the rack to the oven for another one-two hours. Be careful not to dry out the meat.

12. Once the ribs are cooked, remove from oven and let the meat rest five minutes.

13. Cut between the rib bones and chop into pieces any flap meat without bones. Serve hot with a green salad, Cole slaw, baked beans or freshly steamed vegetables.

 

Celebrate Thanksgiving by Making Turkey Stock, then Serve Turkey Stew with Dumplings, the Best Day-After Thanksgiving Meal

My mother-in-law laughs when she thinks about it. On Thanksgiving, as everyone at the table is passing around platters heavy with freshly sliced turkey, cranberry sauce, roasted Brussel sprouts and so much more, I am still in the kitchen standing next to a large stock pot, stirring the hot water as it receives the bones and carcass from the turkey that I just carved.

Even as dinner is being served, I'm making turkey stock for the day after Thanksgiving with enough to have on hand in the freezer for days and weeks and months afterwards.

With the stock I can make soups, sauces and, my favorite, dumplings and turkey stew. The absolute best comfort food. 

The basics are straightforward. Cooked turkey meat. A handful of favorite vegetables. A cup of white flour. A bit of half and half. A cube of butter. Homemade turkey stock. A few seasonings.

Simmer. Cover. Uncover. Serve. Easy and delicious.

Homemade Turkey Stock

During Thanksgiving dinner, a large stock pot sits on the back of the stove. A steady flame brings the water to a slow-boil and, as I carve, I add bits of bones, skin and the parts we don't eat into the pot. As we share a feast, passing plates around the table, refilling wine glasses and looking with excitement at the dessert table, the stock pot does it work. A slow-boil does its work. The stock thickens and becomes lusciously nourishing.

When the liquid has been reduced by half, the flame is turned off so the stock can cool. A quick pass through a colander to remove the bones and bits and we have pure turkey stock. Allowed to cool to room temperature, the stock goes into the refrigerator in 16 ounce covered containers to allow for easy refrigeration or for freezing. 

Kept in the refrigerator, the stock is good for up to four days. Stored in the freezer, the stock will retain its qualities for up to six months. One tip, when you remove the frozen stock from the freezer, take off the lid and rinse the top of the frozen stock with water to remove any ice crystals, which can add an unpleasant flavor.

Another tip, use the left over meat and skin for your pet. Our son's dog, Fig, loves chopped up turkey meat and skin added to his daily bowl of prepared food. We freeze 6 ounce containers of the left over turkey so we can chop off pieces, defrost and give him a treat during the week.

Farm-to-Table Vegetables, Turkey and Dumplings

Use a good quality organic turkey and buy farmers market produce when available. 

If you have dried whole shiitake mushrooms, use them. They add a distinctive flavor, different from the delicate flavor of thinly sliced shiitakes.

Use vegetables you love. And lots of them. English peas. Squash rounds. Kabocha chunks. Roasted sweet potatoes. Green beans. Kale. Shredded cabbage. Chopped turnips. My preference is to tilt the balance towards the fresh produce, plating great mounds of vegetables with a leg and a wing or two pieces of breast.

The dish can be covered and served the next day or divided into smaller covered containers and frozen for up to three months.

Yield: 4 servings

Time to prep: 15 minutes (if you already have turkey stock as described above) or 1 hour (including time to make turkey stock)

Time to cook: 30 minutes

Total time: 45 minutes - 1 hour 30 minutes

Ingredients

4 cups cooked turkey meat, cut into quarter sized pieces, no bones
1 medium yellow onion, washed, ends trimmed, outer skin removed, cut into 1/2" pieces
1 cup green beans, washed, ends removed, cut into 1" long pieces
1 cup broccoli florets, washed and cut into 1" pieces or broccoli leaves, washed, shredded
2 cups shiitake mushrooms, washed, stem end trimmed, thinly sliced or 2 cups dried whole shiitake mushrooms, washed
1/4 cup Italian parsley, leaves only, washed, finely chopped
1 garlic, peeled, finely chopped (optional)
1/2 cup celery, washed, ends trimmed, cut into 1/2" pieces (optional)
4 cups homemade turkey stock, as described above
1 large carrot, washed, trimmed, peeled, cut into 1/2" thick rounds
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
Pinch freshly ground black pepper
Pinch cayenne powder (optional)

Dumpling ingredients

1 cup all-purpose flour, white
2 tablespoons sweet (unsalted) butter, cut into fine bits
1 teaspoon baking soda
1/4 teaspoon sea salt
Pinch freshly ground black pepper

1 scallion, washed, ends trimmed, green and white parts finely chopped or 2 tablespoons Italian parsley, leaves only, washed, finely chopped (optional)
1/2-1/3 cup half and half, cream or whole milk

Directions

Turkey stock can be used when made fresh or when thawed after having been frozen, as described above.

In a mixing bowl, add flour, cut up butter, scallion (or Italian parsley), baking soda, sea salt and black pepper. Using a fork, mix well. Slowly add milk, stirring until thickened. The resulting mixture should be like thick batter. If the mixture is too runny, add a tablespoon of flour. Cover and set aside.

In a large pot, heat olive oil and sauté onions and garlic (optional) with oil until softened. Add cooked turkey and vegetables. Season with sea salt and freshly ground black pepper. Add turkey stock.  Stir and simmer 20 minutes.

To make the dumplings, use two soup spoons to create small rounds of dough. Drop each dumpling into the simmering liquid. Make room for each dumpling so they do not touch because they will expand as they cook. Use all the dumplings batter and cover.

Adjust the heat so the stock simmers but does not boil.

Cook 30 minutes and serve immediately. Place several dumplings into each bowl, adding a protein and a good helping of vegetables with several tablespoons of sauce.

Serve hot.

Soup's On! Easy to Make Squash Soup Sets the Table for Cold Weather

My friend Harriet emailed me."’I'm supposed to bring butternut squash soup to a dinner Sunday. There are SOOO many different recipes, even on the New York Times. Do you happen to have a recipe you love and could share?" 

A few more exchanges and what she wanted became clear. She had already made a vegetable stock from an Otolenghi recipe. She needed to make soup for six people. 

Making soup is easy. Or, less-easy. Depending on some choices. 

Easiest-to-Make Squash Soup

Serves 4-6

Time to prepare: 45 minutes

Ingredients

1 medium sized squash (preferably kabocha or acorn or butternut), 2 pounds, washed, cut into 4 pieces, seeds and fuzzy stuff removed

6 cups homemade stock, vegetable or land animal

1 teaspoon Diamond Brand Kosher salt

Sea salt to taste

Freshly ground black pepper to taste

Directions

The easiest way to make a squash soup (I prefer Kabocha because it has more flavor than most other squash, but that's a personal preference) is to cut the squash into four pieces. Remove the seeds and fuzzy stuff. Place in salted water (only use Diamond Brand Kosher salt because regular salt is iodized and adds a metallic flavor). Boil or steam (steaming is better so the flesh doesn't get water-logged) until the flesh is softened (5-10 minutes). Remove from the water, cool and cut off the skin (and discard).

Then heat the stock (which can be any stock you like, made from vegetables or land animals, your choice). Cut up the cooked squash. Add to the stock in the pot. 

Now you want to combine the squash with the liquid. The easiest way to do that is with an immersion or wand blender. KitchenAid makes a nice one, but other companies make very good ones. 

If you don't have an immersion blender, you should get one, but if there's no time, use a blender. In either case, you want to puree the pieces of cooked squash with the stock. That will take a minute or less.

Heat the soup. Taste and season with sea salt and freshly ground pepper and your soup is guest-ready in less than 30 minutes.

That's the easy version.

The less-easy version adds one step. Not a big step. A little step.

To add flavor, add other vegetables, which you will first sauté with a little olive oil, if the soup is Vegan. If Vegetarian, in olive oil with a little sweet butter (unsalted).

So here are the details.

Less-Easy But Still Really Easy Squash Soup

Serves 4-6 (depending on whether the serving is appetizer or entree size)

Time to prepare: 15 minutes (prep), 30-50 minutes cooking

Ingredients

1 medium sized squash (preferably kabocha or acorn or butternut), 2 pounds, washed, cut into 4 pieces, seeds and fuzzy stuff removed

1 medium onion, washed, peel removed, cut into bite sized pieces

1 garlic, washed, peeled, cut into small bits (optional)

2 large kale leaves, washed, stems removed, cut into bite sized pieces

4 large mushrooms, preferably shiitake but brown mushrooms are good, wash, cut into bite sized pieces

1 large tomato, washed cut into bite sized pieces

6 cups homemade stock, vegetable or land animal

Sea salt to taste

Freshly ground black pepper to taste

1 tablespoon olive oil

1 tablespoon sweet (unsalted) butter (optional)

Directions 

There are two ways to cook the squash. Roasting or salt water steaming. Roasting is an added step but it also adds flavor.

If roasting, place the quartered squash onto a Silpat (non-stick) sheet in a baking sheet. Season with olive oil. Bake in a 350F oven for 20 minutes. Remove. Cool. Cut off the skin (and discard).

If salt water steaming, put 2 cups of water into the bottom of a small pot, season with 1 teaspoon Diamond Brand Kosher salt, bring to a boil, place the squash into a basket or small strainer so the squash sits above the boiling water. Cover and cook 10 minutes. Remove. Cool. Cut off the skin (and discard). If you don't have a basket or small strainer, place the cut up squash into the boiling salted water for 5 minutes. Remove. Cool. Cut off the skin (and discard).

Heat a pot large enough for the soup. Add olive oil and sweet butter (optional). Add vegetables. Stir together. Over a medium flame, sauté 10 minutes until the vegetables soften. If they lightly brown, that's ok.

Add stock and cooked squash.

Simmer 10 minutes.

Blend, either with an immersion blender or by transferring the stock into a blender, until all the vegetables are incorporated. The soup can be either completely smooth or still have bits of vegetables. Your choice.

Simmer 10 minutes. Taste and adjust the seasoning with sea salt and freshly ground black pepper. You can add cream, if you want. Or a bit more sweet butter, if you want.

Serve hot with bread and butter.

Corn Salad, Elote Style for End of Summer Feasts

Today's Labor Day, tomorrow it's back to work after a wonderful vacation-work trip to The Netherlands and Berlin. Last night we had our annual dinner with friends at Back On The Beach (445 Pacific Coast Hwy, AKA Palisades Beach Road, Santa Monica CA 90402). Today is the last dinner service at Back On The Beach so we were happy to enjoy a meal and the sunset.

We're joining a potluck dinner tonight at our neighbors around the corner. We're looking forward to catching up and hanging out. We're bringing homemade pickles and my version of an elote salad. I'm reprising the post I wrote after a trip to Mexico.  Enjoy!

Mexican street food 

Travel in Mexico and you'll encounter street vendors selling a great number of delicious food snacks. Elote is one of the best. An ear of corn is grilled, dusted with dry cheese, slavered with mayonnaise and seasoned with chili powder and fresh lime juice. The ear of corn is always served whole, sometimes resting in a paper dish or with a stick in the bottom like a corndog.

Elote is delicious but messy to eat. A whole ear of corn takes two hands to manage. And, with each bite, the finely grated Cotija cheese floats into the air, landing on clothing.

Deconstructing elote

Cutting the kernels off the cobs makes the seasoned corn easier to enjoy. In Mexico there is a corn kernel snack called esquires, which employs some of the elote seasonings. The recipe I settled on uses olive oil instead of mayonnaise. That way the salad can be served as a light entrée topped with a protein or as a side dish accompanying grilled vegetables, meats, poultry and fish. A perfect summer recipe.

The best way to cook corn on the cob is a topic of heated debate. There are those who will only boil corn, others who will only grill it. I have seen elote prepared using both. My preference is to strip off the husk and grill the ear so that some of the kernels are charred, adding caramelized sweetness to the salad.

Just the right cheese

What gives elote its distinctive flavor is the combination of spicy chili powder, fresh lime juice and Mexican Cotija cheese. 

Powdery when finely grated, Cotija cheese is salty so you may not need to add salt when you make the corn salad. Often described as having qualities similar to feta and Parmesan, Cotija tastes quite different.

Mexican Corn Salad

Adding finely chopped Italian parsley to the seasoned corn kernels brightens the flavors. Cilantro can be used instead of parsley to give the salad a peppery flavor.

The corn can be prepared ahead and kept in the refrigerator overnight. In which case, do not add the Cotija cheese or parsley until just before serving.

To create a colorful salad, just before serving, toss the seasoned corn and parsley with quartered cherry tomatoes, cut-up avocados and butter lettuce or romaine leaves.

After tossing, taste the salad and adjust the amount of Cotija cheese and chili powder and, if needed sea salt.

Prep time: 10 minutes

Cook time: 15 to 20 minutes

Total time: 25 to 30 minutes

Yield: 4 entrée servings or 8 side dish servings

Ingredients

4 tablespoons olive oil, divided

1/2 teaspoon sea salt 

1/4 teaspoon freshly ground black pepper

4 large ears of corn, husks and silks removed, washed, dried

1/2 cup finely grated Cotija cheese

1/2 teaspoon chili powder

Directions

1. Preheat an indoor grill or outdoor barbecue to hot.

2. Pour 2 tablespoons olive oil into a flat pan and season with sea salt and black pepper.

3. Roll the ears of corn in the seasoned olive oil to coat all sides.

4. Using tongs, place the corn on the grill, turning every 2 to 3 minutes so that some of the kernels char, being careful not to burn the ears.

5. After the corn is cooked on all sides, remove and let cool in the flat pan with the seasoned olive oil.

6. To cut the kernels off the cob, use a sharp chef's knife. Hold each ear of corn over the pan with the seasoned oil and slice the kernels off the cob.

7. Transfer the kernels and the remaining seasoned oil into a large mixing bowl.

8. Add Cotija cheese, chili powder and parsley. Toss well.

9. Drizzle the remaining olive oil over the salad and toss.

10. Serve at room temperature with lime wedges on the side.

Recipes to Celebrate the 4th of July

I am reprising my July 4th post from previous years. This year is different. COVID isn't over, so we'll practice social distancing even as we pass around containers of food. We're all shell shocked by the events of 2022. The brutality of Russia's war against the people of Ukraine. The revelations of the Select Committee to Investigate the January 6th Attack on the U.S. Capital. The actions of the Supreme Court. 

Yet, even with all that, we are still grateful for our country and its democracy. We consider ourselves blessed to be living here with our family and friends, in our communities. To celebrate we will share a meal, watch fireworks and commit ourselves to get out the VOTE. 

Wishing you all a great 4th of July. And now, let's COOK!

We're having a party. On July 4th we'll gather in the park opposite our local high school (Pali High) to eat, catch up and watch fireworks. Everyone will bring food and drinks to share and a sweater because when the sun goes down, it gets chilly.

We have been doing this for so many years, I'm not certain when we started. Over the years sometimes the group grows to almost thirty. Sometimes a handful of friends shows up. It all depends on what day of the week the holiday falls. We've noticed that when the 4th falls on a weekend, there isn't enough time to travel out of town, so our group swells. This year, the 4th is on Thursday, so our group will be more intimate. Big or small, the gathering is fun.

Everyone is asked to bring a favorite food. Something special. This year I'm making favorite dishes, ones designed to share at a picnic or at buffet-style fireworks watching party.

I love my kimchi chicken wings (see below), sticky sweet with heat, moist and tender. Nothing is better except fried chicken the way chef Wes Whitsell (Hatchet Hall) showed me for a cooking video we did last month. His fried chicken is crispy and moist. For the cooking demonstration he made wings, thighs and legs. He doesn't like breasts because they don't have enough flavor. I pretty much agree. For my pot luck contribution, I'm making cut apart wings and legs, the easiest parts to eat at a picnic.

I'm also making carrot salad with golden raisins soaked in lemon juice & seasoned with black pepper, Yukon gold potato salad with charred corn & parsley, a charred corn & vegetable salad, roasted beet salad, garbanzo bean salad with charred onions & Lacinato (purple) kale, salt boiled broccoli florets and a buttermilk custard pie I saw Martha Stewart demonstrate on her PBS show.

I'll also make an Italian parsley salad with chopped vegetables and pitted olives and a Little Gem lettuce salad with carrot rounds and feta cheese, served with whole wheat lavash.

Only recently did I discover Little Gem lettuce. First, at Glatt, a kosher market, on Pico east of Robertson and then at the Wednesday Santa Monica Farmers Market at the Garden of Organic stand. At first I thought they were "baby" romaine lettuces. They have a cleaner, crisper flavor, with less water and more crunch. Wrapped in a damp kitchen towel and placed into a plastic bag, the heads will keep fresh in the refrigerator for three weeks.

Here's the recipe I'll use for the 4th (which is exactly the recipe I use when I make the salad at home except sometimes I'll trade out the feta for blue cheese).

Crispy Little Gem Lettuce Salad

When making the salad, leave the leaves whole so they don't wilt.

For the olives, use any kind you enjoy. We like Castelvetrano Green olives, which can be found pitted for easy use, although olives taste best when not pitted.

Serves 4

Time to prepare: 20 minutes

Ingredients

2 heads Little Gem Lettuce, leaves removed whole, washed, pat dried

1 large carrot, washed, ends removed, peeled, cut into thin rounds

1 large tomato, stem end removed, washed, pat dried, cut into dime size pieces

1 cup pitted olives, roughly chopped

1 scallion, ends removed, washed, brown leaves discarded, cut into paper thin rounds (optional)

1/2 cup feta, pat dried, crumbled

1 medium avocado, washed, peeled, pit and any brown spots removed, cut into dime sized pieces

1/2 cup homemade croutons (optional)

2 tablespoons olive oil

1/4 cup balsamic vinegar, reduced over a low flame to 2 teaspoons, cooled

Sea salt and freshly ground black pepper to taste

Directions

Lay the Little Gem leaves in the bottom of a serving bowl. Sprinkle on the carrots, tomatoes, olives, scallions (optional), feta, avocado and croutons (optional).

Just before serving, season with sea salt and black pepper, drizzle on olive oil and reduced balsamic vinegar.

Serve with a knife and fork.

Kimchi Chicken Wings

Chicken wings are sold whole, the drumstick only or the two-bone part. If you prefer one part of the wing over another, buy only those. The whole chicken wing will be less expensive and the wing tips can be roasted and used to create stock.

Do not use the whole chicken wing, which is too difficult to eat. 

I prefer preservative-free kimchi. I have been enjoying Mommy Boss napa cabbage kimchi. Read the label carefully because there are different kinds of kimchi, I would recommend only using cabbage kimchi without dried shrimp.

Serves 4

Time to prepare: Marinate overnight, prep 20 minutes, bake 60 minutes

Ingredients

2 pounds chicken wings

1 cup kimchi, without preservatives

1/2-3/4 cup brown sugar, depending on taste

1 medium yellow onion, washed, pat dried, peeled, root and stem removed, thin sliced from root to stem

1/4 cup kimchi liquid

1 tablespoon olive oil

Directions

Thinly slice kimchi and mix together with onion slices, brown sugar, kimchi liquid and olive oil.

Add chicken wing parts to marinade. Mix well. Place in a covered bowl or sealed plastic bag. Refrigerate over night.

Preheat oven to 350F.

Prepare a roasting pan. Line the bottom with aluminum foil. Because the drippings are sticky (and delicious!) I place a Silpat sheet on top of the aluminum foil so I can easily retrieve the bits of caramelized onions and kimchi. Place a wire on top of the aluminum foil and Silpat sheet.

Place the chicken wings on top of the wire rack, allowing space between each part to allow for even cooking. Reserve the liquid marinade with the onions and kimchi.

Place wings into preheated oven.

While the wings are roasting, place the reserved marinade into a small sauce pan and reduce the liquid by 1/2 over a low heat.

Remove wings from the oven after 30 minutes.

Turn wings over and baste with reduced marinade, placing onion and kimchi slices on each wing.

Return to oven.

After 30 minutes, remove and check for doneness. The onions and kimchi slices should be lightly browned and beginning to crisp. The wings should be tender. If not, return to oven and continue baking. Check every 10 minutes for doneness.

Serve hot as an appetizer or on top of steamed rice. The wings are delicious at room temperature, perfect for a picnic. However they are served, have a good supply of napkins available.