QUICK PICKZ

It's that time or year when the abundance of fresh produce can be overwhelming, Many a time, I've gone to the farmers market with a loose plan in mind and returned home laden with way more produce than I can handle. That's where the quick pickz come in. Put some up--it's easy. Here's a simple formula you can employ for whatever fresh crispy veges stirs your fancy! http://www.marthastewart.com/recipe/quick-pickles In this picture cucumbers are used along with the stems of Swiss chard (an excellent use for these tasty trimmings) and thnnly sliced raw turnips too. The awesome thing is that these pickz are the most wonderful flavor component to any barbecued meat. The crispy acidic crunch alongside the smokey spicy, juicy, drippy , fatty meat is what I'm talking about.

TASTE OF CHICAGO

Am home from "Taste" (as the locals call it). No, we didn't miss ANY meals. And, thanks to everyone for their suggestions on Chicago dining--we had a few highs, just one low but no need to dwell on that. A couple things I loved about the weekend: photo opp under the Taste sign had me flanked by a biracial family and gay couple--both posing for a pic. Aside from all the other tons of folks I saw and met in Chicago--this says it all for me. Every family/marriage no matter what it looks like is equally beautiful!

The turnout for my demo was great. I cooked Chicken wings from Mad Hungry (see earlier post for the recipe) and two Everyday Food recipes: An arugula corn salad and THE MOST delicious drink, a watermelon-cucumber cocktail which is as good soft and it is hard (with added vodka). See http://everydayfoodblog.marthastewart.com/ for more on ideas like that. The pics of these boys who turned up in their own homemade shirts really touched me. Mostly because they printed lines on the back which are from the book and are very meaningful to me.

Dinner at Publican http://thepublicanrestaurant.com/ with my colleagues Jen and Katie was a thrill. Aside from the ham sampler--this roasted beet and burrata salad has me dreaming for the first chance I get to make it at home. That's often how it works folks. You taste something out that you can't get out of your head--something you hadn't thought of yourself. Then you go home and try to replicate it. And sometimes you nail it and it becomes a home favorite. Every single detail of this meal was right. I'll post more pics tomorrow. For some reason this blog format limits me to 5 pictures (unless I just haven't figured it out yet). The pork belly, ham roasted in hay, glazed turnips with honey and fried rosemary, pickles, etc. The wine pairing--a Gruner Veltliner (an Austrian white) and a few other treats too. A Flemish sour ale came with the ham and a sparkling mead wine came before dessert. Oh the dessert was a simple dream too. Strawberry granita (from the best, fresh, local strawberries layered with whipped cream and topped with the same berries sliced and dehydrated (crunchy)--a perfect ending to a porky festival.

Today Jen (MSL's Editorial food director) demo's the Apricot stuffed pork and creamed corn form the July Issue of MSL http://www.marthastewart.com/martha-stewart-living. See here for a pic of those awesome recipe that I'm also making fist chance I get http://www.facebook.com/pages/Mad-Hungry/105147526028?ref=ts. Both dishes are perfect for summer entertaining. Embedded in the recipe is the simplest peach jam recipe you ever did see. So if you want homemade jam but are intimidated then check it out. It doesn't even have added pectin in it!

Funny to arrive home to a meal cooked by hubs and sons featuring marinated and slow smoked pork shoulder. I was just in time to clean up since the thought of any more pork (until tomorrow) could not be entertained.

A LITTLE MORE ON FISH

I ate this dish recently at a restaurant and the flavors were so well drawn. Soba noodles tossed in a mild but delicious Asian flavors, cilantro-mint pesto, seared wild Alaskan King Salmon, topped with a lightly savory-sweet, mildly pickled red cabbage slaw. At first I thought there might be too many elements (enough anyway that the margin for wrong was slim) BUT--it was so fantastically delicious. And, just seeing this pic made me want to recreate it at home soon.

Tomorrow I'm off to Chicago for The Taste of Chicago food festival: the largest in the USA.

I'll be demoing from MSL, EDF and Mad Hungry and signing books and I even have a treat up my sleeve too. I'll be joined by my colleague/friend and fab cook Jennifer Aaronson whose the editorial food director of Martha Stewart Living magazine. She makes so many of the great recipes in MSL. We've got some great dinner plans and a few extra minutes too. Does anyone suggest a Chicago must-stop for us??

My kinda town Chicago is.....

MAD GOOD CHICKEN WINGS

Came home tonight and My hubs had made one of his signature dishes, Crunch Sesame Chicken Wings. And they were so beyond good I could not believe it. Yes, I had to pin him down when it came to writing the recipe since he usually is a riffing type of cook. BUT--I noticed Mad Hungry open on the counter which means he actually consulted his own recipe. Baby steps folks. Baby steps. Here it is for you.

Crunchy Sesame Chicken Wings
From Mad Hungry, by Lucinda Scala Quinn

I will fight for the wings every time a whole chicken is served for dinner. Unfortunately, I raised boys who also want them, so now and then we need to have all-wing dinners. For us wing-lovers, wings – as a main dish or snacking food – are pure heaven. I especially like when the wing tip is extra crispy and I can chew it down to the end, like a potato chip. My husband started cutting them off and cooking them separately to snack on, which also allows more wings to fit on a baking sheet. Wings can also be separated in 2 for smaller portions, detaching the drumette at the joint. Serve with a bottle of hot sauce at the table.

Ingredients:

20 chicken wings
3 large eggs, beaten
2 teaspoons vegetable oil
1/2 cup sesame seeds
1/2 cup all-purpose flour
2 teaspoons coarse salt
1/4 teaspoon cayenne pepper
1/2 cup fresh bread crumbs
2 to 3 garlic cloves, minced
Hot sauce, for serving

Instructions:

1. Preheat the oven to 375°F (190°C). Place the chicken wings in a large bowl. Add the eggs and toss to coat. Line a large rimmed baking sheet with baking parchment or coat the pan with oil.

2. In a small bowl, combine the sesame seeds, flour, salt, cayenne, bread crumbs, and garlic. Dip each wing into the sesame mixture to fully coat. Place the coated wings side by side on the prepared baking sheet.

3 Bake for 30 minutes and increase the temperature to 400°F (205°C). Cook until the wings are golden brown and sizzling, 20 to 30 more minutes. Immediately remove the wings from the baking sheet while hot. Serve with hot sauce.

Yield: Makes 20 wings

THE FISH HEART OF THE FIRST CAUGHT FISH

This is from my first born sons (a NYC boys) first caught fish. Tradition has it that if you don't eat the heart of the first fish species you catch then you'll never catch from this species again. Ok with you people?

A FISH GRILLING TECHNIQUE

I leaned this from a chef friend-Michael who lives and works in Los Angeles at the restaurant Providence http://www.providencela.com/. Good fresh fish like salmon needs just to be salt and pepperered for flavor BUT--to grill it so it won't stick on the grill? Lightly brush mayonaise on it to form a film before grilling. It's not about the flavor as much as about keeping the fish together, encased in its own natural flavor, and not left behind on the grill grates. Start flesh side down, then turn it after 5-7 minutes and cook another 4-5 minutes (depending on thickness). It's cooked when slightly resistant to the touch, not firm. I'm a fan of either sushi or cooked salmon but don't favor the in between so popular now; seared and rare in the middle. I like it just barely cooked through. We are in the height of fish grilling season and it's so easy to master and such a bummer when we feel intimidated about cooking it!

Btw--speaking of mayonaise, you can not believe the wickedly good grilled cheese you can achieve by using mayo instead of butter on the outside of the bread before grilling.

AM BACK HOME

Hey folks, I'm back from the wild wiLD, WILD WEST but more on that later when I can really talk about it. I'm really happy to be home, having been really out of touch, connectivity and all my usual routine. I missed my family mad amounts even though I had one son traveling with me.

Returning to fathers day, my moms 80th birthday and our wedding anniversary all on this day means I have a lot of love-giving to catchup on. I just wanted to share this Corn Chowder recipe which was made to sustain us on a very long and chilly boat trip overnight. Take 4 ears of corn and cut off the kernels: puree half the kernels, keep half whole. Boil the skinned cobs for a while to make a light corn broth. Meanwhile saute chopped onion, minced garlic, chopped bacon (natch), chopped jalapeno and sweet red peppers until softened. Add a cubed potato or two, the corn kernels, the pureed corn and the corn broth. Cook for about 30 minutes and add 1 cup of grated Monterrey jack cheese--stir until melted. Lastly stir in some cream of half and half. Salt and pepper to taste. I could not stop eating this soup!

Btw, I'm glad to be reconnected to everyone and daily posts will resume henceforth.

LEAVING HOME

Hey readers of this blog out there-here's what's up. (Btw, who are you???). Big news I've been sitting on is about the show, MHTV on The Hallmark Channel. Read all about it here where the Daily News writes a really nice piece: http://www.nydailynews.com/entertainment/tv/2010/06/08/2010-06-08_marthas_new_home_is_hallmark.html

So we start shooting the show this summer but meanwhile--there are a few other things going on. First, I'm heading out tomorrow to the most spectacular location for a photo shoot for a new MSLO project. Gone for about nine days. Hopefully I'll have some connectivity to check in with you folks. Yet today right here in the big apple at our Starrett Leihigh building we shot a new story which is an ongoing column which we'll see in the September issue of MSLO--details to follow on that.

Meanwhile, about this departure, hubs informed me tonight of his reluctance re my absence. It's not just that maybe he'll miss me but it's the part about two dogs who need walking 3x daily, a NYC street parked car (ours) which is no party favor (another story), major soccer tourney's, meals, tests, boys. the world cup viewing schedule, etc WHICH he'll be needing to deal with--without me. But--hey, it takes a village right? I'm not being flip. I'm serious. And, to top it all off--the digital device I lent my youngest for film class (but needed back for my trip) was pilfered today. YES, stolen-taken and he chose to ignore telling me until now--too late to replace before I head off into the wild blue yonder. Dude--the insanity never stops!!!! Really, you're not alone-- you peeps who toil with the ups and downs of family life.

HOMEMADE MAYO

Moments before the final construction of his BLT--a son discovers the mayonnaise is deaded (but the jar still lives in the fridge, coated enough to deceive it's actually full--a specialty in our house). So--he makes the mayonnaise. Two egg yolks, some lemon juice, salt whipped together as a slow stream of oils drizzles in (more than you think) to emulsify into mayonnaise.

GUEST BLOGGER: A SONS FRIEND

I received this meal recap from one of my sons friends about his grilling adventures this weekend. This guy has spent many a barbecue at my home over the years and I am the friend he refers to who he called for how-to reco's. The story is really funny. He writes of barbecuing at a friends house as opposed to his own---way further uptown. Only in NYC kids. Only in NYC.

MEET ME HALF WAY...

"It's Memorial Day weekend, I must barbecue!" these were the words i found my self saying a few days before I found myself at the super market with Lily and Charles buying supplies for what I like to refer to as "going all in!" To go all in, is to not half ass something, do it, and do it to the nines. This was not going to be "hot dogs and hamburger" barbecue. My opportunities to grill come few and far between so when I do get the chance, I like to do it right. I jump on it. Not to say it ever comes easy, at least not on the Upper West Side. Barbecuing is almost virtually illegal everywhere in New york City. If I was in Washington Heights, I would plop my grill right there outside my apartment building on the side walk and get to business, half my block does it several times a week during the summer. Uptown they don't bother you so much about it. I've seen huge grills, 4 ft wide, double chained to park fences in Harlem, and believe me, they get used. This meal was already long in the making, as Charles and I had spent part of our morning and afternoon scrubbing rust off the stainless steel grill plate that belonged to Charles' gas grill that is itself about 16 years old, and had not even been touched, much less used in about 3 years. We were skeptical about the rusted propane tank attached to it. It looked as if it was as old as the barbecue itself. With it's last bits of paint peeling out on the heavily rusted surface of the tank, it did not look inviting. So we decided against trying to use the gas itself and instead opted to remove the propane tank and just fill the grill with coals. At the super market we wander around picking up everything we need. Starting with the butcher meat, first a 3-1/2 lb rack of Organic Baby Back Ribs and two Pork Chops, a lot of meat for two guys and a petite girl, but Charles is known to be garbage-disposal-like when it comes to good food. If its there he's going to eat it. My non Hot Dog policy is quickly put to bed when Lily returns from the refrigerated section with a package of Oscar Meyer "Bun Length Beef Dogs" and potato bread buns. We move on to the barbecue sauce's and decide on a Stub's "SPICY" barbecue sauce. Then on to the herbs and vegetables. We pick up Three Portobello Mushrooms, Asparagus, Garlic, and fresh Rosemary. Now we needed the bare essentials, chips, charcoal, and beer. We all separate in the chip section looking for our favorites. I am a professed Kettle Cooked Salt and Vinegar addict, and avidly stand by UTZ "Sea Salt and Vinegar." I grab a bag as Charles and Lily Return, Charles has a bag of Dirty brand "Lightly Salted" chips, Lily with a Kettle brand "Honey Dijon" chips. We decide against the cheaper MatchLite charcoal and go with the slightly more expensive "HardWood Briquette" charcoal. Last is the beer, picking up a six pack of Labats Blue Light on our way to the register. We cash out at $103, and head to Charles' House.

Back in the kitchen I get to work chopping garlic and rosemary. Charles and lily on the terrace prepare the grill, getting the charcoal going. Natural Charcoal can take quite a while to burn down to the hot coals appropriate to cook over. This is usually why people opt for the cheaper chemical filled stuff that burns to coals much quicker. I write the time off and call it a sacrifice for my health. In the kitchen not sure about how the best way I should go about preparing the meat, I make a call to a trusted friend of all things food, and ask for a reco on how I should proceed. Fallowing the recommended recipe's I start with the Pork, hoping the little time I did have to marinate would amount to something. The pork marinade consist of garlic, olive oil, salt, pepper, and lots of lemon, including the rinds. The pork is marinating, I go out to the terrace to check on the grill. The fire is roaring. Charles and Lily are enjoying beers waiting for the fire to burn down. Back to the kitchen to prepare the ribs and the vegetables. I was told to just dry rub the ribs with salt and pepper and then add the barbecue sauce just before they finish cooking. I had extra mashed garlic so I couldn't resist, I decided to mix it with some brown spicy mustard and olive oil to lightly coat the ribs with before applying the salt and pepper. the ribs are prepared, the portobello mushrooms and asparagus are dressed with olive oil and then salt and pepper. Finally after what seems like forever in the kitchen I'm ready to start cooking! On the terrace the fire is just about done. Time for the meat. Huge platters of pork in hand I head back out to the terrace but abruptly stop when I hear a banging at the front door. we were not expecting anyone. "BANG BANG BANG" again. I go to the door to find the building security on the other side. "Having a barbecue?" I wasn't going to deny it, so I informed him that we were and we were, and almost finished. He then proceeds to tell me that it "has to stop this minute, can I come in and check?- people are saying they're going to call the fire department" Now there's no way I'm letting this guy into Charles' house. Charles arrives at the door, informing security that it was not an issue and that we were finished. After a few more vague threats security leaves. I rush the food out to the grill to try and get in as much cooking time as possible, as we had just told security that we were done cooking and, no more smoke would be coming. Squeezing as much onto the grill as I can, the grill begins to smoke heavy. Thick dark smoke pouring off the terrace. We begin to weigh the fines one could receive from the fire department versus the food. I decided I will cook the food half way then take it off and finish it in the broiler. So much for barbecuing. The food still came out great.