The Greasy Five: My Rock Star Demands

A few weeks ago while listening to a podcast of The Splendid Table, I learned a little about Mr. Purple Rain, Prince. In his contract for performing he demands nine pounds of butter backstage. We can only speculate about the use of the butter and my mind doesn't wander down those dark alleys. Prince isn't alone in demanding unusual items backstage. For a thorough rundown of unusual rock-star demands visit The Smoking Gun website.

Reading this list inspired me to compose my own list of rock-star demands for this edition of The Greasy Five. Even though I'm inching towards being 40, it's never too late to prepare for rock stardom. In this reality TV and YouTube age, it seems like anyone can be a star. My list is all about being down to earth while still fitting into my leather, sequined pants.

1. Ripe avocados: I love guacamole, and often on a Friday evening, it's my supper. This rock star needs his guacamole fix. Also, I'm sure rock stars don't have time to cook on the road, so preparing guacamole on a regular basis will give me that stress relief cooking provides me.
2. An assorted six pack of microbrew beers from the city or region I'm playing.
3. A small buffet of regional dishes. If I'm playing Memphis, it might be a BBQ buffet. If I'm playing Miami, it might be seafood or Cuban food. You get the drift.
4. One pint of Ben and Jerry's Phishfood ice cream and one pint of lemonade sorbet.
5. A bushel basket of seasonal, locally grown fruit and vegetables.
   

I realize my list doesn't meet the decadent, excessive standards of a rock star, but if tried to meet those standards, it would just get ugly.

Take care,
muddywaters

Sangria

My goal today was to paint the guest bedroom, but one thing after another knocked me off course. Frustration brewed, and Mr. Cranky pants reared his ugly head. I took a little mental timeout, mixed up a batch of sangria, and the prospect of enjoying this refreshing beverage altered my attitude.

I successfully completed the painting, took a shower, prepared some guacamole, placed some Mavericks on the stereo, poured me a sangria, pulled up a chair on my back patio, and basked in the glory of a fabulous week.

Ingredients:

• 1 orange sliced thin
• 1 lemon sliced thin
• 1/4 cup sugar
• 1 bottle red wine
• 1/2 cup fresh orange juice
• 1/4 cup triple sec
• the juice of a couple of limes.
  

Instructions:

1. In a large pitcher combine all of the ingredients.
2. Stir until the sugar is dissolved.
3. Cover tightly with plastic wrap and refrigerate for 2 hours.
4. Serve before stirring. Pour over ice and serve.

Mexican Beef Cassserole

Two months ago I spent some time contemplating possible foods to represent Kansas. I now have a few ideas that I can half heartily stand behind, so I'll share those with you now. Remember, I'm just thinking out loud here, so feel free to chime in on the discussion.

Growing up it seemed like casseroles were a permanent fixture on my family's dining room table: Tuna casserole, tator tot casserole, Mexican casserole, green bean casserole, hash brown casserole. Not only were these omnipresent at home, but I found them at family dinners, church suppers, athletic banquets, and community potlucks. The casserole was king.

I think the casserole represents Kansans well. Kansans, like casseroles, are practical. We're no nonsense, meat and potato folk. I find no shame in this; in fact, I'm proud of this, and I nominate the casserole as our state's culinary representative.

It should be noted that most casseroles contain cream of chicken or cream of mushroom soup and sometimes both. When we're at Costco, my wife reaches for a case of cream of mushroom soup like it's the Holy Grail. My wife, who is a good cook and a great baker, loves the utilitarian nature of casseroles. Most of the ingredients to prepare a casserole are on hand, and you're guaranteed great leftovers for a few days.

Last week we attended a family reunion, and of course, there were a variety of casseroles on the table, and of course, my wife brought a casseroles. Her recipe for Mexican Beef Casserole comes from a book published in 1973 titled The All Beef Cookbook. My dad, who likes his food straightforward and seasoned with only salt and pepper, raved about this recipe.

Sorry for the absence of photos. Most casseroles aren't very photogenic.

Ingredients:

• 2 pounds ground beef
• 1 medium onion, chopped
• 1 can condensed cream of mushroom soup
• 1 can condensed cream of chicken soup
• 8 - 10 corn tortillas or you can use some tortilla chips
• 2 cans of chopped green chilies.
  
• 1 pound grated cheese

Instructions:

1. Brown ground beef and drain fat.
2. Add onion and cook until tender.
3. Add soups and 1/2 soup can of water.
4. Preheat oven to 325 degrees.
5. Line bottom of baking dish with 1/2 tortillas or chips.
6. Cover with 1/2 meat mixture, then 1/2 of the chilies, and 1/2 of the cheese.
7. Use rest of the tortillas for next layer, then meat, chilies, and cheese.
8. Bake until hot and bubbling, about 30 - 45 minutes.