Oklahoma Joe's Red Beans & Rice

After reading James Carlos Blake's Wildwood Boys and learning that folks from Missouri were referred to as Pukes, I started hurling this insult at my neighbors to the East.  Sometimes it's playful ribbing, but at other times there's venom attached to my words.  When someone burns my town to the ground, I'm going to always harbor some resentment.  Puke Bastards!

Map of state nicknames from 1884

If Missouri ever closed its borders to this Jayhawker, I would miss the Ozarks and of course, Kansas City BBQ.  I wouldn't mourn long though because I'd just pack the family in the mini-van and head to Oklahoma Joe's BBQ, which proudly sits on the Kansas side of KC.  I usually order the Z-Man sandwich at Oklahoma Joe's, but sometimes a stray oustside the typical BBQ offerings and sample some of the restaurants unique offerings.  One of the best non-BBQ items on their menu is the red beans and rice.

Oklahoma Joe's Red Beans and Rice

• 1/2 teaspoon dried thyme
• 1/2 teaspoon chili powder
• 1/2 teaspoon coarsely ground black pepper
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon mustard powder
• 1/4 teaspoon paprika
• 1/4 teaspoon dried oregano
• 1 teaspoon kosher salt
• 4 ounces andouille sausage, cut into 1/2-inch dice (Bruce Aidells makes a good andouille that is available in most supermarkets.  If you're in the Kansas City, Kansas, area, Krizman's House of Sausage makes a good andouille.  If you're in a bind and can't find a good sausage, improvise.)
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced green bell pepper
• 2 teaspoons minced garlic
• 2 bay leaves
• 2 cans red beans, rinsed
• 3 to 4 cups waters (as needed)
• 1 tablespoon base or 2 chicken bouillon cubes
• 1 tablespoon of your favorite BBQ sauce
• 1 teaspoon hot sauce
• 2 cups cooked white rice 

1. Combine the spices and seasonings, including the salt.  Set aside until they're ready for their closeup.
2. Saute the sausage in a dutch oven over medium heat for 3 to 5 minutes. Don't use any oil for this step. 
3. Add the onion, celery, bell pepper, garlic, and bay leaves and cook for another 5 to 10 minutes.
4. Add the seasonings while cooking the vegetables and combine thoroughly.  Savor this step: Place your nose directly above the dutch oven. Close your eyes and inhale deeply. Greet this mingling of scents with an exuberant, "Hallelujah!" Blare The Pine Leaf Boys' Cajun version of "Wild Side of Life" from your stereo, and dance around the kitchen; celebrate this marriage of flavors.
5. After the vegetables have been cooked, added the red beans and just enough water to cover the beans.
6. Add the chicken base, bbq sauce, and hot sauce.  Stir to combine, then raise the heat and bring the liquid to a boil.
7. turn the heat to low and simmer, uncovered, for 1 1/2 to 2 hours.  Stir every 20 to 30 minutes and add water if the beans get too thick.
8. The red beans are ready to eat when they have thickened slightly and made their own gravy, which is a wonderful, beautiful thing.  It's akin to alchemy.  
9. Remove the bay leaves.  Serve over the cooked rice.

don't let the bastards get you down,

muddywaters

Rice Dressing with Dried Fruits

Three years ago, I didn't like mixing savory with sweet. My Kansas stomach liked my food straightforward and uncomplicated. Now I'm at a stage in my cooking where I'm intrigued with how flavors play off of each other, so I'm more willing to try a recipe like the following:

Rice Dressing with Dried Fruits

Ingredients:

• 1 cup mixed wild and white rice (I like the RiceSelect Royal Blend)
  
• 1 1/2 cups chicken stock
• 1-2 teaspoons olive oil
• 1/2 teaspoon kosher salt
• 3/4 cup dried apricots, quartered
• 2 -4 tablespoons butter (I went light on the butter)
• 2 large ribs celery, diced
• 2 large carrots, peeled and finely chopped
• 1 yellow onion, finely chopped
• 1 teaspoon dried thyme
• 1 tablespoon minced fresh sage
• 1/2 cup minced fresh, flat-leaf parsley
• 1/2 cup dried cranberries
• freshly ground pepper

Preparation:

• Begin by heating the oil in a medium saucepan over medium-high heat. Once the oil is heated, stir in the rice. Cook until fragrant. Add the stock and 1/4 teaspoon of salt. Bring to a boil. Turn the burner to low, cover the rice, and let it simmer for 15 minutes. Remove the pan from the burner and allow the rice to sit with the lid on for another 15 minutes. Remove lid and fluff the rice with a fork.
• Place the dried apricots in a small bowl, add hot water to cover, and allow to plump for 20 minutes. Drain and set aside.
• In a skillet, melt two 2 tablespoons of butter. Swirl to coat the pan, add the celery, carrot, and onion, and saute until the onion is soft and lightly browned, about 5 minutes. Add the thyme, sage, and parsley, and saute for 1 minute longer. Remove from the heat.
• Preheat the oven to 350 degrees. When the rice is cooked, stir in the vegetable mixture. Add plumped apricots, and dried cranberries. stir to combine. Add the remaining 1/4 teaspoon salt and a few grinds of pepper. Taste and adjust seasoning.
• Lightly grease a casserole dish. Spoon the rice mixture into the prepare pan and cover. Bake the rice until heated through, about 20 minutes.

We served this with some grilled pork chops and roasted broccoli. I loved this recipe. It's a beautiful autumn dish accented with the earthy scent of sage. The rest of the family didn't care for fruit in their savory rice, so the next time I prepare it I'll omit the fruit. Perhaps, I'll serve the fruit on the side, so I can mix it into my rice.

may the wind always be at your back,

muddy

Aztec Couscous Salad

I gravitate towards the unglamorous.

Exhibit A:

• I dream about driving across North Dakota. I might be the only person in America who has this on his bucket list.

Exhibit B:

• If I had a choice between being Paul Giamatti or Brad Pitt, I would be Mr. Giamatti. I'd rather be talented, versatile, and artful than have my picture taped in the lockers of high school girls. Mr. Pitt is talented and an artist, but he has to deal with the baggage of being glamorous.

Exhibit C:

• I like my coffee black.
  

My cooking lately has been very unglamorous.

I've been cooking a lot with whole grains, the Paul Giamatti of American cuisine. I'm cooking with whole grains to add another healthy element to my cooking, but I'm also doing it because it's fun. I like getting outside my comfort zone and learning something new. When I stand in front of the bulk grain bins at my local market, I experience the same giddiness I feel at a library or at the start of a road trip. There's great energy in the possibilities.

Today I'm sharing a recipe that provided me with a safe, tasty introduction to cooking with whole grains. It's a recipe from Whole Grains for Busy People by Laura Sass.

Aztec Couscous Salad

(Would the Aztecs eat couscous? WWAE? What would Aztecs eat? )

Ingredients:

• 1 cup frozen corn
• 1 cup whole-wheat couscous
• 3 tablespoons olive oil
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon ground cumin
• 1/8 teaspoon granulated garlic
• 1 can black beans, drained and rinsed
• 2 green onions, thinly sliced
• 1/3 cup chopped cilantro
• 1/3 cup chopped red bell pepper
• 1 jalapeno pepper, seeded and chopped
• 3 tablespoon lime juice

Preparation:

1. Defrost the corn, and then slightly heat it in the microwave oven.


2. Place the couscous in a heavy saucepan. Use a wooden spoon to stir in 1 tablespoon of the olive oil. Continue stirring until the couscous are thoroughly coated with oil. Add the salt, cumin, garlic and corn.


3. Stir in 1 1/2 cups boiling water into the couscous. Cover and let sit off heat for 5 minutes. Fluff with a fork.


4. While the couscous is steeping, combine the beans, green onions, cilantro, roasted red pepper, and jalapeno in a large bowl. Toss he couscous mixture, the remaining olive oil, and lime juice. Season with salt, if needed.

"unglamorously" yours,
muddy

PS. . . Despite my allegiance to the unglamorous, it would be cool to be Johnny Depp.

Quinoa Pilaf with Apples and Pecans

In a recent photo shoot for a quinoa and apple pilaf, Quinoa grew surly. When I requested a different poise, Quinoa screamed, "Do you know who I am? I'm Quinoa. The Incas revered me. Nutritionist say I'm the perfect food because of my nutritional balance. I am often referred to as a Super Grain.I've been around for 6,000 years, and I'll be here long after you're gone. I don't need this! Suck it!"


Quinoa stormed out of the my photo studio, leaving me with no pictures for this post. Despite quinoa's uppity attitude, I still like the flavor and texture of this grain. However, I might be better off working with some local grains, which like most Kansans are humble, good-natured, and unassuming. I could see a few of those grains being a good replacement for Quinoa in this recipe.

The apple flavor of this dish intensified day #2, and it's great cold for breakfast.

Quinoa Pilaf with Apples and Pecans

Ingredients:

• 2 tablespoons butter
• 1 Granny Smith apple, peeled, cored, and finely chopped
• 1 onion, minced
• 1 teaspoon sugar
• 1/4 teaspoon dried thyme
• 2 cups quinoa, rinsed and drained (Rinsing is essential to remove the bitter exterior coating of quinoa)
• 1 3/4 cups chicken broth
• 1/2 cup pecans, toasted and chopped
• 2 tablespoons minced fresh parsley
• pepper

Preparation:

1. Melt the butter in a saucepan over medium-high heat. Add the apple, onion, sugar, thyme, and a dash of salt. Cook until the onion is softened, about 5 minutes. Stir in the quinoa, and cook until it is just beginning to turn golden, about 4 minutes.
2. Stir in the broth and bring to a boil. Reduce to a simmer, cover, and cook until the quinoa is tender with a slight crunch, about 15 minutes.
3. Remove the cover from the saucepan and continue to cook the quinoa until the remaining liquid has evaporated, about 2 minutes. Off the heat, let the pilaf stand for 5 minutes. Gently stir in the the pecans and parsley. Season with salt and pepper to taste.

it's hard to be humble when you're perfect in every way,
muddy

Black-Eyed Peas and Basmati Rice Salad

I'm a man of leisure in the summer, which gives me more time to try new recipes. It's not uncommon to try 3-4 new recipes a week. Out of those recipes, my family usually approves of 70-75 percent of them. However, some recipes are greeted with scrunched up noses as a scant servings are spooned onto plates. If a recipe doesn't receive approval, my wife will politely say, "It's OK, but you don't need to make it again."

I usually agree with their assessments of recipes, but sometimes I try something, I like it, they don't like it, and I lament the fact that I will rarely get to prepare the recipe.

This was the case with the black-eyed and basmati rice salad from the recent issue of the Food Network Magazine. I liked this salad because it's a nice change from potato or pasta salads, and it's a good way to use leftover cooked rice.

Black-Eyed Peas and Basmati Rice Salad

Salad

• 1/2 cup canned black-eyed peas, rinsed
• salt
• 1 1/2 to 2 cup basmati rice (For instructions on perfectly cooking rice, visit my post titled Rice, Rice, Baby!)
  
• 1 teaspoon minced
  
• 1/4 cup thinly slice red onion
• 1/2 cup finely chopped red bell pepper

Dressing:

• 2 tablespoons coarse-grain dijon mustard (I didn't have a coarse-grain dijon mustard, so I mixed a little coarse-grained mustard with plain ol' dijon mustard. I like the Inglehoffer brand.)
  
• 4 tablespoons apple cider vinegar
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• 1 tablespoons chopped fresh cilantro.
• salt and pepper to taste

1. Make the dressing: Whisk all ingredients, and adjust seasoning if necessary.
2. Toss the salad ingredients. Add dressing and toss again. Refrigerate until ready to serve.

Later this week I'll prepare a salad with fennel, something Kansans rarely use in cooking. I'll keep you posted.

keep on the sunny side,
muddy

More Cowbell and Cole Slaw

At Man Camp I was assigned to a team of cooks who prepared a BBQ dinner. While other cooks were assigned glamorous tasks like manning the deep-fat fryer and smoking a hunk of beef on a space age contraption(The Orion Cooker), I was told to make cole slaw, which is kinda of like playing cow bell in a rock band.

I didn't whine. Instead I put my nose to the grindstone and tried to prepare a suitable cole slaw. I found this task challenging because with the exception of the Brookville Hotel's cole slaw, I've never been smitten by slaw.

I knew I wanted a vinegar-based slaw that was simple to prepare and didn't overwhelm the taste buds of the kids at Man Camp. After browsing my resources I adapted a recipe from Peace, Love, and Barbecue by Mike Mills. Since I didn't want to chop cabbage in the rain, I used a shredded slaw mix, and I omitted the onions, green pepper, and garlic in the original recipe.

(If you visit amazon.com, they have closeouts of Peace, Love, and Barbecue for $7.95. I'm eager to try the watermelon ice cream with chocolate seeds.)

Crunchy Cole Slaw

• 1 bag of prepared cole slaw

Dressing

• 1 cup of cider vinegar
• 1 cup of sugar
• 1 tablespoon of vegetable oil
• 1/2 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of celery seed (This is the key ingredient to this slaw)
  

1. Mix all the dressing ingredients.
   
2. Place slaw mixture in a large mixing bowl. Pour about half the dressing over it and toss. If you need more dressing on the slaw, keep adding it until your satisfied with the consistency.
   
3. Enjoy the slaw.

I liked this slaw. I like placing a little on a bbq pork sandwich. Give it a try. I still view this recipe as blank canvas for other possibilities. I might experiment in small batches with other vinegars or a little Tabasco. I might use less sugar or other sweeteners. I might also work some jalapenos into the mix. I'll keep you posted as I shape this recipe.

it's OK to be tart,
muddywaters

P.S. I found the following excerpt from Peace, Love, and Barbecue interesting:

Did you know you can freeze cole slaw? Simply boil the dressing and pour it over the cabbage. Let it cool and transfer to large freezer bags or covered plastic containers and freeze. Keep up to one month.

Who knew? There's always something left to learn.

Manifold Destiny

Last Friday before I left for work, I diced some potatoes, wrapped them in a foil, and carefully tucked foil pouch onto my car manifold. After my 30-minute drive to school, I was able to enjoy a breakfast of roasted potatoes.



I was extremely satisfied with the end product. A few of the potatoes achieved a nice bronze sheen, something I appreciate in a potato. I felt green, resourceful, bold, and bit like R. P. McMurphy.
Next week, I'm going to bake some bread on my manifold, but that's all the farther I care to take this madness. I'll continue to cook my meat on a conventional surface.

every mouth can form a smile,
muddy

Wheat Berry Salad

Since I think about food 24/7, I'm prone to eccentric thoughts like building an oven from mud or sabotaging a factory that churns out chemically processed chunks of chicken. Most thoughts I just keep to myself because I'm a thin-skinned soul who would crumple under the bewildered stares of strangers and loved ones.

Here's a secret I wouldn't share with most people: I think about plowing my front yard and planting a patch of wheat. Instead of mowing once a week, I'd thresh once a year. Instead of working the weather into small talk, I'd discuss it with urgency. I'd be a street side farmer and with the fruits of my labor I'd make this:

Wheat Berry Salad

Ingredients:

• 1 cup wheat berries
• 2 quarts of water
• 1 teaspoon of salt
• 1/2 cup halved grape tomatoes
• 3 green onions, thinly sliced
• 6 slices of bacon, chopped
• 2 tablespoons of olive oil
• 2 tablespoons of balsamic vinegar
  

***Feel free to vary the ingredients. Keep the wheat berries as your base recipe. I saw recipes with dried cherries, feta cheese, nuts, lemon juice and oil. Relax and use whatever you have on hand.

Preparation:

1. In a large saucepan combine wheat berries, water, and salt. Bring to a boil. Lower temperature, so it simmers. Place lid on pan and allow to simmer for 45-60 minutes. The berries should be tender and slightly chewy.


2. Drain and rinse berries under cold water. Then place berries in a large bowl.


3. Mix tomatoes, onions, and bacon into the wheat berries.


4. In a small bowl, whisk oil and balsamic vinegar together. Drizzle and mix into salad.


5. Enjoy warm or cold.

I enjoyed leftover wheat berry salad for breakfast this morning, and it possessed the power to resist the temptation of donuts at this morning's teacher in-service. This is the power of whole grains. You need to harness and unleash this power.

pass the scythe,

muddy

Baked Onions with Gruyere

I'm sitting on the back patio, enjoying a Shiner Hefewiezen, and contemplating the goodness of this life. It's breezy, sunny, and in the low 80's, a rarity for mid-July in Kansas, so I graciously accept this gift.

Tonight we're hosting a dinner party, and most of the ingredients were purchased at The Downtown Lawrence Farmers' Market. Since this is a food blog and I've neglected sharing any recipes lately, I thought I'd share something on tonight's menu a recipe for Baked Onions with Gruyere from Morton's The Cookbook. I've prepared the first six steps of the recipe, and I'll complete it right before dinner. However, I've sample the onions, and I think, I'll be roasting onions more often. Roasting an onion is a magical transformation. The recipe has me contemplating transplanting a patch of soil from Vidalia, Georgia, so I can grow my own sweet onions. Onion marmalade, anyone?

Roasting Onions with Gruyere

Ingredients:

• Cooking spray
• 5 medium sweet white onions
• 2 teaspoon extra-virgin olive oil
• Salt and pepper
• 1 cup beef broth.
  
• 2 teaspoons soy sauce
• 1 cup finely shredded Gruyere cheese
• 2 teaspoons finely chopped fresh sage

Preparation:

1. Preheat the oven to 400 degrees and spray a shallow baking dish with cooking spray.
2. Cut about 1/4 inch off the top and bottom of the onions. Then cut the onions in half a the equator and peel them. Arrange the onion halves, cut sides up, in the baking dish.
3. Brush the tops of the onions with olive and sprinkle with salt and pepper.
4. Bake for about 35 minutes.
5. In a glass measuring cup, mix together the beef broth and soy sauce. Pour over the onions.
6. Continue baking for about 1 hour, basting every now then. If the liquid evaporates, add a little water.
7. Sprinkle the cheese and sage evenly over the onion halves. Bake for 5 to 7 minutes or until the cheese melts.

breakin' out the new guayabera shirt tonight,
muddy

Graduation Day

Back in February, I wrote about a student who was building his own mandolin. Nic finished his mandolin about 3 weeks ago, and since today is his high school graduation, I thought I'd take time to share the final product with you.
It's beautifully crafted out of cherry, which will develop a deeper red with age. Nic told me that he plans on crafting more instruments. I look forward to admiring his future craftsmanship.

For the record, the following are my five favorite songs featuring the mandolin:

1. "Blue Moon of Kentucky" by Bill Monroe
2. "Orange Blossom" from Marty Stuart's album Live at the Ryman.
3. Any song on Radney Foster's live album Are You Ready for the Big Show featuring Chris Thile on the mandolin.
   
4. "Losing My Religion" by R.E.M.
5. "Tom Ames' Prayer" from Steve Earle's album Train A Comin.
   

While listening to these songs I might eat a bit of this Green Chile Hominy, which is a great accompaniment to some good bbq.

Green Chile Hominy

• 1 cup chopped onion
• 4 15-ounce cans of white hominy (drain and reserve 1/2 cup of the liquid)
• 1 tablespoon juice from pickled jalapenos
• 1/2 pound grated cheddar cheese
• 10 slices bacon, fried crisp and chopped (reserve drippings)
• 1 cup chopped green chiles.
• 1-2 pickled jalapenos, seeded and chopped

Preparation:

1. Saute the onions in a little of the bacon drippings and put aside.
2. Heat the hominy in a separate saute pan, stirring often. When heated thoroughly, add the hominy liquid and jalapeno juice, bring back to peppers and bacon and all the onion.
3. Pour into a 9 x 13-inch baking pans and sprinkle with the remaining cheese, bacon and peppers.
4. At this point it can be refrigerated or even frozen, if you want to make it in advance.
5. Bake at 325 degrees until cheese on top melts and the casserole bubbles. This will take 15-20 minutes or longer if the casserole was refrigerated.
   

May every song you sing be your favorite tune,
muddy

Corn Puddin'

Last week I visited the school shop to document the progress of the mandolin (More on that later), and a student asked me to take a picture of his project. At first glance, I thought it was a weapon of mass destruction, and I felt compelled to give Dick Cheney a call.


I then realized this monstrosity was a BBQ smoker, and I began to visualize plumes of smoke working magic on slabs of ribs, briskets, and pork shoulders. I wanted this smoker for my backyard, but I knew this idea would be vetoed by my wife. I'm stuck with the following smoker:

It's a small electric thing that's labeled as a "Gourmet Smoker". I say this with a hush because the terms gourmet and electric should never be mentioned in the same sentence when discussing barbecue. The Bubba's of the barbecue world would scoff at my little 'lectric smoker, but it's given me the opportunity to learn the basics of barbecue.

Yesterday I smoked a brisket. During the past year I've been focusing attention on trying different side dishes to go with barbecue. Here in the Kansas City area we tend to serve baked beans or cole slaw with our Q. I want to get away from that, so today's recipe is one I've started to serve when I fire up the smoker. It's a simple dish to prepare, and its creamy texture is the perfect companion to a bbq brisket.

Corn Puddin'

Ingredients:

• 1 can of creamed corn
• 1 can of corn, drained
• 1 cup of sour cream
• 1 stick of melted butter
• 1 box of Jiffy Corn Muffin Mix
• 2 eggs, beaten

Preparation:

1. Grease a casserole dish and preheat the oven to 350 degrees.
2. Mix all of the above ingredients until it's a thick batter.
3. Bake until the puddin' is golden and no longer jiggles, 45-60 minutes.
4. Serve and enjoy
   

keep the sauce on the side,
muddy

Bulgur Isn't Vulgar: Try Tabbouleh

I developed an infatuation with whole grains a few months ago when I was chasing down a brotchen recipe. Lately I've been flirting with bulgur, which is kind of like saying I've had my hand on Phylis Diller's thigh.

Today I'll share the recipe that has spawned my love for bulgur.

Tabbouleh

(My "unphotogenic" tabbouleh)

Ingredients for the Vinaigrette

• 3 tablespoons lemon juice
• 3 tablespoons minced shallots or red onion
• 2 teaspoons honey
• 2 tablespoons olive oil
• salt and pepper to taste
  

Tabbouleh Ingredients:

• 2 cups presoaked bulgur
• 1/3 cup chopped parsley
• 1/3 cup mint leaves
• 1/4 cup chopped roma tomato
• 1/4 cup chopped toasted walnuts
• 1/4 cup crumbled feta cheese

Directions:

1. Whisk lemon juice, shallots, honey, salt, and peper together ina bowl. Drizzle in olive oil, whisking constantly until blended.


2. Add bulgur, parsley, mint, and wlanuts. Toss to coat with vinaigrette. Garnish with feta cheese.


3. Enjoy.
   

This isn't exactly something this child of The Great Plains grew up eating, so I was a bit nervous. I wasn't sure about using the mint in the recipe, but I took the plunge with the knowledge that at least I would have some mint leftover for mojitos. I enjoyed this recipe, and it will be a staple at The Greasy Skillet when the flip-flop season arrives.

Do you have any recipes that utilize bulgur?

take care,

muddy

Corn Fritters

I'm faced with a glut of fresh corn, which is a good problem to confront. When it comes to fresh corn, I'm one dimensional in my approach to it. Generally, I just grill or boil it on the cob.

It's not a very imaginative way to prepare corn, but sometimes the simpler approaches to life yield the best results. However, I'm always striving to expand my range as a cook, so today I set out to try a new corn recipe, corn fritters. The recipe is adapted from The America's Test Kitchen Family Cookbook, a great cookbook to reach for when you're craving a bit of inspiration.

Corn Fritter Recipe

Ingredients of 12 (2-inch) fritters:

• 4 ears fresh corn (You could also used canned or frozen corn)
  
• 1 large egg, lightly beaten
• 3 tablespoons all-purpose flour
• 3 tablespoons fine-ground cornmeal
• 2 tablespoons heavy cream (If you don't have cream, you could substitute sour cream)
  
• 1 shallot minced (You could use onion also, but only mince a tablespoon)
  
• 1/2 teaspoon salt
• pinch of cayenne pepper
• 1/4 cup vegetable oil

Instructions:

1. Cut the corn from two of the cobs using a knife. Grate the remaining ears of corn over the large holes of a box grater.
   
2. Stir the egg, flour, cornmeal, cream, shallot, salt, and cayenne into the corn to make a thick batter.
3. Heat the oil in a large skillet over medium-high heat. Drop heaping tablespoons of batter into the oil. Fry until golden brown on both sides, about 1 minute per side. Transfer the fritters to a paper-towel-lined plate. You'll need to cook the fritters in two batches.

While this recipe will never top plain corn on the cob slathered with butter and sprinkled with a generously with salt, it's a tasty side dish that looks good on the plate. It's a dish I'll probably fix again when faced with an abundance of corn.

Take care,
muddywaters

Los Tios Mexican Rice

I tried my first chile pepper when I was in the 5th or 6th grade. I was hanging out with my cousin Tim at his house, and we were out in the garden, where my uncle Don had a row of jalapeno pepper plants. Uncle Don loved spicy foods long before it became vogue in the culinary world. I think, his Hispanic coworkers at the railroad introduced him to many of these foods. Anyway, Tim dared me to eat a pepper. Thinking that this was just a smaller version of the familiar bell pepper, I bit into it. Well, you know the rest of the story.

When it came to chile peppers, I've always been a bit gun shy. If you've been a regular reader of this blog, you know that I've been trying to incorporate them more into my cooking. Today's dish is a success and has the presence of John Wayne or Clint Eastwood. I found the recipe in The Tex-Mex Cookbook by Robb Walsh. Not only does this book deliver some great recipes, but it captures the history of Tex-Mex cooking in vintage photographs and Mr. Walsh's great writing.

You'll find this rice dish served at Los Tios Restaurant in Houston. Serrano peppers pack more heat than jalapenos, but don't let this scare you. You'll find that the sweetness of the minced carrots plays off of the heat of the serrano peppers. It's a little more complex than your typical Mexican Rice.

The original recipe called for 2 cups of chicken broth. Now when I first made this dish, I felt that the rice was a bit too much and sticky, so the second time I prepared the dish I decreased the broth to 1 1/2 cups. It was better, but I still think the amount of broth could be decreased. When I find the perfect ratio of liquid to rice, I'll post on the blog.

(Los Tios Mexican Rice with the star of the dish, a serrano pepper)

Ingredients:

• 1 1/2 cups chicken broth
• 1 tomato, coarsely chopped
• 1-2 garlic cloves
• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 1 cup raw white rice
• 2 serrano chiles
• 1/2 cup minced carrots
• pinch of ground cumin
• pinch of black pepper
• salt to season

Instructions:

1. Puree broth, tomato, and garlic in a blender.
2. Heat the oil in a skillet over medium heat.
3. Add the onion and saute for five minutes until soft.
   
4. Add rice and saute until it turns opaque.
5. Add puree, chilies, carrots, cumin, pepper, and salt.
6. Bring the rice to a boil. Reduce heat, cover tightly, and simmer for 25-30 minutes. Do no remove the lid during simmer.
7. After turning off heat, let stand for five minutes and then fluff with fork.

Stuffed Green Chiles: Trial Version 1.0

I walked 47 miles of barbed wire,
Used a cobra snake for a neck tie.
Got a brand new house on the roadside,
Made out of rattlesnake hide.
I got a brand new chimney made on top,
Made out of human skulls.
Now come on darling let's take a little walk, tell me,
Who do you love,
Who do you love, Who do you love, Who do you love.

"Who Do You Love?" by Bo Diddley

Well, I'm a fast talking, hell raising, son of a bitch
And I'm sinner and I know how to fight

"Hard Luck Story" by Whiskeytown

I sometimes dream about being a high-octane badass like the narrators in the above songs. I dream of being a high plains drifter on horseback who sends all the women, children, and dogs scurrying when I ride into town. I dream of bar fights, campfires, and a vagabond existence. I know this is a juvenile fantasy, and I know that I could never be that guy. For the most part, I'm a gentle, sensitive, kind, and quiet man who likes to stay at home. I can't ride a horse. I rarely cuss, drink whiskey, or go more than one day without showering. I also have no desire to fight anyone. It's just not in my nature.

Despite all of this, I still entertain the dream of being Clint Eastwood's mysterious man with no name. Maybe I could live out this fantasy in the kitchen when I cook. Sure, I know that guys like this survive on hunks of meat, beans, and whiskey, but maybe I could bring a little bit of their swagger to my cooking. Instead of a six shooter on my hip, I'll be armed with a cast iron skillet. I figure the perfect ingredient to convey this outlaw persona will be the chile pepper.

During the next couple of weeks, I'll spotlight some of the chile pepper recipes I've attempted. Today's recipe is one that I created. It still needs to be polished, but I think it has potential.

(My chile looks unkempt. I need to be more artful when stuffing it. What's that mucus looking substance underneath it? I still need to perfect it.)

Ingredients:

• 2 roasted Poblano peppers***
• 1/2 cup corn
• 1/2 cup black beans
• 1/2 cup chopped red onion
• 1/2 cup chopped tomato
• a bit of cheese to sprinkle on top of the stuffed pepper
• 1/2 tsp. salt
• dash of pepper
  

***How to Roast Chile Peppers
The Pioneer Woman Cooks also has a tutorial on roasting peppers

Instructions:

1. Mix corn, beans, onion, and tomato together and season with salt and pepper.
2. Now you'll make a pouch in the chile peppers for the stuffing. Gently cut a slit into the peppers and remove the seeds. Placing the pepper under a gentle stream of water helps rinse out all of the seeds.
3. Stuff each pepper with 1 cup of stuffing.
4. Sprinkle cheese over each pepper.
5. Bake for 20-25 minutes in a 350 degree oven.

This recipe isn't exactly Clint Eastwood material. I'm thinking it's more Cisco Kid or his sidekick Pancho.

Let's look at what works: This recipe is simple and can be prepared in advance. I can also see them cooked on the grill. I love the flavor of roasted green chiles and the tinge of heat they bring. If done stuffed properly these will look impressive on a plate and a great way to incorporate some healthy vegetables into Mexican food.

Now let's examine possible revisions: I could tinker with the stuffing and try different ingredients or spices. Maybe bacon or chorizo could work in the stuffing, which could be elevated from a side dish to main dish. I could also bypass the cheese and maybe use a chipotle cream sauce. Finally, the green chile might be "slimy" to some. I wonder if there's anything I could do to avoid this.

Stay tuned for future versions of this recipe.

Don't take your guns to town,
muddywaters

Tomato-Cucumber Salad

During the summer there's always a batch of this salad in our fridge. It's a perfect side dish for a sandwich, but solo it makes a great light lunch.

I'm counting down the days to July when I can use homegrown tomatoes from the farmers' market.

Enjoy!
Ingredients:

• 1 1/2 pounds ripe tomatoes
• Pinch each of kosher salt and black pepper
• Pinch of sugar
• 2 medium cucumbers
• 1/2 large red onion
• 20 or so fresh basil leaves

Dressing Ingredients

• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• black pepper
• 1 teaspoon kosher salt
• 4 cloves garlic, minced
• 1 teaspoon sugar
• 1 teaspoon dried oregano

Directions:

1. Core tomatoes and cut lengthwise into 6-8 wedges, and then cut the wedges in half. Place tomatoes in a large bowl and season with salt, pepper, and sugar.
2. Peel the cucumbers and cut lengthwise. Then cut crosswise into 1/4-inch slices. Add to the tomatoes.
3. Peel the onion and cut lengthwise into slivers. Combine with tomatoes and cucumbers.
4. Cut basil into thin strips and add to the salad.
5. In a bowl combine all ingredients for the dressing and whisk everything together.
6. Pour dressing over the vegetable mixture and gently toss. Let marinate for 30-40 minutes. Serve at room temperature.

Note: Store leftovers in the fridge. The oil and vinegar will congeal a bit, so before you eat leftovers, remove salad from the fridge and allow it to come to room temperature. Then give salad a stir, and you'll be ready to eat.

Blue Cheese Dressing

I'm trying to get back into the routine of blogging, so I thought I'd start by taking a baby step.

Last night I picked up a loaf of ciabatta at Wheatfields, pulled a sirloin steak from the freezer, and prepared myself a grilled steak sandwich. I simply seasoned the steak with salt and coarse ground pepper, and grilled it medium rare. However, the bread along with a blue cheese spread made this sandwich special. The following is the recipe I used for the blue cheese dressing:

Blue Cheese Dressing

• 2 cups mayonnaise
• 3 tablespoons apple cider vinegar
• 1 teaspoon Worcestershire sauce
• 2 tablespoons lemon juice
• 1 teaspoon dry mustard
• 1/2 teaspoon white pepper
• 1/4 teaspoon celery seed
• Tabasco sauce
• 3/4 cup crumbled blue cheese

Preparation:

1. Whisk together everything but the Tabasco and blue cheese.
2. Spice it to your liking with some Tabasco.
3. Gentle stir in the cheese.
4. Cover and refrigerate. It will keep for two weeks.

Note: If you want to use it as a salad dressing, thin it with some milk.

This sandwich was inspired by the Peppercorn Steak Sandwich at Ingredient, one of my favorite Lawrence restaurants. Next time I might take this sandwich a step further with caramelized onions and some smoked bacon with the blue cheese dressing.

Take care,
muddywaters

Portabella and Asparagus Salad

After trying the somewhat hoighty-toighty Bon Appétit recipe on Monday, I was ready to return to my roots. I kept it real, practical, and simple with my beloved asparagus. This is the way we typically roll in Kansas. We're practical, down-to-earth souls.

However, we still appreciate a good meal, and this flavorful, colorful dish will turn heads and tantalize taste buds. This salad is the real deal. I'm sorry my photos don't do it justice.

Enjoy.

Portabella Mushroom and Asparagus Salad

Ingredients:

• 4 large portabella mushrooms, stems removed (used baby portabella mushrooms because they were less expensive.)
  
• 1 bunch fresh asparagus, tough ends removed
• 1 point grape tomatoes, halved (I used cherry tomatoes).
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Greek seasoning blend (I just seasoned with salt and pepper because I didn't have any Greek seasoning, but I've included a recipe for this seasoning, which I didn't make because I didn't have any dried mint.)
  

Preparation:

• Brush mushrooms, asparagus, and tomatoes with olive oil.
  

• Grill mushrooms until tender, 10 to 12 minutes, turning occasionally. Cut mushrooms into thin strips; place in a medium bowl.

• Grill asparagus 3 to 4 minutes, turn occasionally. Cut asparagus into 2-inch lengths; add to mushrooms in bowl.

• Grill tomatoes, cut side down, 3 minutes. Add to mushrooms and asparagus in bowl.

• Drizzle lemon juice over vegetables; sprinkle with Greek seasoning, tossing gently to coats.

• Serve.

Greek Seasoning

INGREDIENTS

• 1 1/2 teaspoons dried oregano
• 1 teaspoon dried mint
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried minced onion
• 1/4 teaspoon dried minced garlic

Preparation:

1. In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 6 months.

Panko Crusted Asparagus

Excuse me while I ramble a bit. I promise I'll eventually get to the Panko Crusted Asparagus.

I don't always feel comfortable at parties. Much of it has to do with me being an introvert, so when I attend a party I feel like a vegetarian at a BBQ - I feel uncomfortable, uneasy, and out of place. I also spend a lot of time worrying about appearing interesting to the other guests. I guess, I'm still that junior high boy wearing corduroy pants who's approaching the cute girl at the junior high dance. At age 38, you'd think I'd be over this by now.

By now you're wondering what this Oprah-like confession has to do with asparagus. Well, my friends, when I'm socializing I imagine scenarios like the following:

I'm at a party and someone approaches me and asks, "How do you prepare your asparagus?"

I reply, "Well, I simply steam it."

Then there's an awkward silence. The individual finishes his/her drink, searching for a way to escape any more conversation with a boring guy who thinks steaming asparagus is the best and most interesting way to prepare it."

I know this is a bit strange. My friends, welcome to my world. I live inside my head too often, and I do imagine such scenarios. I know I shouldn't care what others think about the way I prepare asparagus, but I do. I don't want to be a close-minded dolt who refused to expand his culinary horizons.

I'll be honest with you. I do like my vegetables prepared simply. I'm the guy who cringes when someone dips a piece of broccoli in ranch dressing. Please don't deep fry, glaze, or drizzle a sauce over my vegetables. I like my vegetables naked. I want their full unadorned glory and nutritional value to shine down on me because I believe salvation can be found in a plate of well, prepared vegetables.

With the abundance of asparagus in the local markets, I've decided to dedicate myself this week to finding new ways to prepare asparagus and incorporate this wonderful vegetable into my culinary repertoire. Today's recipe is from Bon Appétit and possesses a very unwieldy title, Roasted Sesame-Panko Crusted Asparagus. Therefore, I condensed the title.

Panko-Crusted Asparagus

Ingredients

• 1/4 cup mayonnaise
• 4 teaspoons unseasoned rice vinegar, divided
• 3 teaspoons soy sauce, divided
• 1 1/4 teaspoons finely grated peeled fresh ginger, divided
• 1 cup panko (Japanese breadcrumbs)*
• 1/4 cup sesame seeds
• 1 pound thick asparagus spears, trimmed, bottom 2/3 of each spear peeled
• 2 1/4 teaspoons Asian sesame oil, divided
• 1 teaspoon golden brown sugar
• 1/4 teaspoon chili-garlic sauce*
  

Preparation:

• Preheat oven to 450°F. Oil large rimmed baking sheet. Whisk mayonnaise, 1 teaspoon rice vinegar, 1 teaspoon soy sauce, and 1 teaspoon grated ginger in pie dish. Mix panko and sesame seeds in another pie dish. Toss asparagus in mayonnaise mixture to coat (This part was extremely painful for me to do), then roll in panko mixture. Transfer to prepared baking sheet. Drizzle with 2 teaspoons sesame oil. Roast until browned, turning once, about 16 minutes.

• Meanwhile, whisk 1 teaspoon water, brown sugar, chili-garlic sauce, remaining 3 teaspoons vinegar, 2 teaspoons soy sauce, 1/4 teaspoon ginger, and 1/4 teaspoon sesame oil in small bowl for sauce.

• Transfer asparagus to platter; sprinkle with salt. Drizzle with sauce.

*Available in the Asian foods section of some supermarkets and at Asian markets.

My final verdict: I couldn't bring myself to drizzle my glorious asparagus with sauce. Rolling it in mayo traumatized me enough, so I drew the line when it came to drizzling. Much of the panko fell off during the cooking process. I wish it would have browned and coated more evenly.

This flavor wasn't bad, but I don't think it trumped plain ol' steam asparagus. Nothing beats the simplicity of nude asparagus. I don't think I'll prepare this recipe again.

Wednesday, I'll try an asparagus salad that is much simpler and mirrors my cooking philosophy.

Take care,
muddywaters

Black Bean and Mango Salsa

To accompany our cocktails yesterday afternoon we made this sweet, tasty salsa. It's a nice alternative to your typical tomato-based salsa and goes well with grilled fish, pork, and poultry.

If you don't have any mangoes on hand, you could use pineapple. Even canned pineapple works well with this recipe. When the winter blah's have a stranglehold on me, I'll whip up this salsa with pineapple to give me a taste of the tropics.

We grilled hamburgers this afternoon and served this on the side. The salsa's flavor improves with time.

Black Bean and Mango Salsa

Ingredients:

• 1 can black beans, drained and rinsed

• 1 mango, peeled, pitted, and chopped fine (How to peel a mango)

• ½ red bell pepper, stemmed, seeded, and chopped fine

• ¼ cup minced red onion

• ¼ cup pineapple juice

• 2 tablespoons fresh lime juice

• 2 tablespoons minced fresh cilantro

• 1 jalapeño chile, stemmed, seeded, and minced or you could use a serrano pepper if you'd like more heat.
  

Directions:

Mix all of the ingredients together and season with salt to taste. Wrap in plastic wrap and let rest to blend flavors. This salsa will keep 2-3 days.

Enjoy,
muddywaters