Sweet Olathe Corn Finally Arrives and Dinner Menu

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Photo by JeffreyW

How is it Thursday already?

It was a big day today. Took a friend out to lunch at the new Tapas bar and Olathe Sweet Corn finally arrived in the store. Seems the rainy spring delayed the crop. I made a special trip to the store today to ‘stalk’ up.

Before that, we sampled the new Tapas bistro, SAMPLES. Really wanted to check out the roof top patio, but it was much too hot for that, so we settled for a sidewalk table. It was a pleasant experience. Good food, good beer and super nice staff. I think the consensus was that we would go back for more ‘samples’.

I had two completely new taste experiences (well four if you count the beer samples): truffle butter (on the bacon and grilled onions flatbread) and poutine (spare rib poutine to be exact). They were both fun and flavorful. I’d add spaetzle in brown butter, but my friend tells me it wasn’t true spaetzle, even though it was still delicious. Tasted like chicken mac ‘n cheese.

We finished down the road with Funnel Cake Strawberry Sundaes, offered in honor of county fair season. It was yummy.

Freddy's Funnel Cake Sundae

Freddy’s Funnel Cake Sundae

Later in the day I stopped at the grocery store, picked up a dozen ears of corn and steamed a few for dinner. I’ll prep the rest tomorrow and remove from the cob and serve cold on salads.

In honor of that arrival, grilled corn is on tonight’s Dinner Menu. It is one of the first menus I ever wrote.

On the board tonight:

But wait, there’s more! Click to read full menu

Friday Recipe Exchange: Feed a Cold

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I have been fighting a cold this week and all I want is orange juice and homemade soup. So, of course, that’s the theme for tonight’s recipe exchange. Soups. And there are plenty on the blog, because both JeffreyW and I love soup. Just search on soups and you’ll come up with almost 300 entries.

Here are few selections:

Cream of Chicken Soup, click here.

From Joshua D (Yutsano), Cauliflower Beer Cheese Soup, click here.

From JeffreyW, three soups:

     Vegetable Beef Soup, picture above and recipe here

     Moroccan Spicy Lamb Soup, recipe here

     Parmesan Potato Soup, with Bacon, click here

What’s cookin’ in your kitchen this weekend? What must have recipe gets you through cold season?

Hands

Tonight’s featured recipe takes very little effort, so you can have quick and easy homemade soup for a weeknight dinner or when feeling under the weather.

Tortellini Soup

  • 2 cups water
  • 3 cups chicken broth
  • 8 oz sliced carrots
  • 14 oz can diced tomatoes (or equivalent fresh)
  • 2 stalks celery, chopped
  • ½ onion, chopped
  • 1 tsp oregano, crushed
  • 1 tsp basil, crushed
  • 1 tsp crushed garlic
  • salt & pepper to taste
  • 1 cup fresh baby spinach, rough chopped
  • 20 oz pkg frozen tortellini
  • 4 oz grated Parmesan

large saucepan

Add all ingredients to saucepan, except spinach, tortellini & Parmesan. Bring to a boil, reduce heat & let simmer for 15 minutes. Add tortellini and bring to boil again, reduce heat, let simmer 10 minutes, add spinach and let simmer additional 5 minutes, until tortellini is tender. Serve with Parmesan garnish.

That’s it for this week. I’ll try and have a Bixby update later…he’s been sleeping a lot the last two days, so I’m thinking, growth spurt.  – TaMara

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Guest Recipe: Cauliflower Beer Cheese Soup

Embed from Getty Images

From frequent contributor,  Joshua D:

A discussion came up on Balloon Juice about the benefits of cauliflower. Recipes got bantered about but this one made me salivate the most! My only contribution is formatting, otherwise full credit goes to Ruemara

Cauliflower Beer Cheese Soup

  • 1 med onion
  • 12 oz beer
  • 1 pint broth (chicken is preferred, but suit your taste)
  • 1 head cauliflower, cleaned & roughly chopped
  • 3 cloves garlic
  • 1 tsp salt-free seasoning
  • Salt & Black pepper to taste
  • 1/4 cup shredded cheddar cheese
  • 1/2 tsp smoked paprika

You start with sauteing onions in 1 tsp oil until translucent, add beer, broth ( I prefer chicken, since it’s clear) and all of a cleaned, roughly chopped head of cauliflower. Add garlic, salt free seasoning, and black pepper to taste. Once cauliflower is tender (about 10 minutes) turn off burner and use your handy, dandy immersion blender. Blend until smooth. Mix in cheddar shreds and smoked paprika. You can also go with smoke seasoning and tortula yeast for the cheez flavour. Stir. Salt to taste. Drink up. I think that’s what I did. It was good.

Just a note – Getty is now allowing embedded images in WordPress posts, which I think is kind of fun – TaMara

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Beer to the Chief

Ever since President Obama revealed he took “home” brewed beer on the campaign trail with him, people have been clamoring for the recipes. The White House released them today. According the the WH, they believe this is the first time alcohol has ever been brewed on the premises:

As far as we know the White House Honey Brown Ale is the first alcohol brewed or distilled on the White House grounds. George Washington brewed beer and distilled whiskey at Mount Vernon and Thomas Jefferson made wine but there’s no evidence that any beer has been brewed in the White House. (Although we do know there was some drinking during prohibition…)

For all the recipes and the whole story click here.

 

Beer Chili

I’ve used beer in recipes before but I don’t remember using any in chili before today.  A quick search turned up plenty of evidence of prior art so there won’t be any recipe patents applied for today, alas.  Aside from the bottle of stout in it there isn’t much to say about this recipe:  1 lb of ground beef, 1/2 lb of my homemade chorizo, 1 can of tomato bits with green chilies, 1 can of chili beans, a diced onion, 5 minced cloves of garlic, a fair amount of chili powder, a sprinkle of red pepper flakes, and the bottle of beer.Cook the onion in a bit of oil, add the garlic and the meat and brown everything well.  Remove the fat and then add the rest of the ingredients, bring to a boil, then simmer for at least an hour.  Serve with your favorite garnishes.Mrs J and I agree on the cheddar cheese, she takes a pass on the peppers and prefers the nacho chips crumbled and stirred in.  I like to scoop the chili with the chips like it is a big bowl of dip.  This batch of nacho chips are just a bit too thin for that, they break too easily.  Nice flavor, though.  I just wish I hadn’t purchased the jumbo case lot of them.  LOL

Opening Day Menu: Play Ball!

First of all, you guys rock! I awoke this morning to a full inbox. Thanks so much for the kind words, everyone should have their day start out that way.

As promised, here is an opening day menu to bring the ballpark to your house. I tried to be as authentic as I could with each dog. Personally, I would grill any of mine, authentic or not. I was lucky enough to have my friends spoil me with authentic Fenway Franks (grilled) and buns while I was back east. They were as good as I remember them. My all time favorite though is the Italian Sausage with grilled peppers. Here in Colorado you can’t swing a metaphorical cat without hitting a brewery (even our Governor is a former brew master), so we have plenty of great choices for a cold brew. Okay, PLAY BALL!!

On the board today:

Pick Favorite (recipes below):

  • Fenway Franks
  • Boston Dogs
  • New York Dawg
  • Italian Sausage w/peppers
  • Denver Dogs
  • Dodger Dogs (adults only)

Vinegar & Salt chips (if you can find them, Cape Cod chips are excellent)

Raw Vegetable Tray (hey it can’t all be junk food)

Pick one:

  • Ice cream in dipped cones
  • Cracker Jacks
  • Popcorn
  • Peanuts in shells
  • Lemonade
  • Favorite Ice Cold Brew

Fenway Franks

The closest I can find to these are to use Ball Park Brand Franks. The secret to these tasty franks is to bring the water to a boil, then add the franks and let them cook until just heated through. If you can find them, authentic Fenway franks are served in white bread sliced rolls (these look like two bun size slices of white bread, joined together at the bottom and sliced open at the top). If not, regular buns will do. Mustard only, please …though I like them plain.

Boston Dogs

Follow in the instructions above and add hot chili and shredded cheddar.

New York Dawg

Follow the instructions for Fenway Franks and add sauerkraut.

Denver Dogs

Split your dog lengthwise, but not all the way through. Flatten on hot grill, keep the rack far from the flame, don’t let them burn, flip and grill the other side. Brush rolls with melted butter and a touch of garlic, toast on the grill. Bring bun & dog together, top with relish or spicy brown mustard.

Dodger Dogs (Adults ONLY)

Get a can or bottle of your favorite beer, take your dogs and use a fork to poke holes around the dogs. In a large, shallow bowl, add dogs & beer and let soak 30 minutes. Now, this is a two-step process for authentic dogs, but if you want, you can skip the boiling part. Bring water to a boil, drop dogs in for 3 to 5 minutes, remove and immediately pop onto a hot grill and grill all sides. Serve in warm rolls, top with spicy beer mustard or relish.

Italian Sausage w/Peppers

Spicy Italian sausage or bratwurst grilled or pan-fried. These are thick, so make sure you cook them long enough to cook completely through (follow pkg. directions) Slice a green pepper in rings and sauté in butter & olive oil. Toast regular hot dog bun in skillet or on grill, add sausage and top with peppers.

Ice Cream in Dipped Cones

  • 4 waffle cones
  • 4 oz semi-sweet chocolate chips
  • 1 tbsp butter
  • 4 oz package chocolate sprinkles
  • 1 quart vanilla ice cream

In a double-boiler (or a saucepan with a Pyrex or metal bowl place on top), add water to the bottom and melt chocolate & butter. Dip top of cones into melted chocolate, then dip immediately into sprinkles. Let cool completely, scoop in ice cream and top with remaining sprinkles

Mmm…Sausage and Sauerkraut

Recipe?  Don’tcha just dump the sauerkraut on top of some sausages and simmer ’em a while?

Yes, but…

We can do better!  Let me explain:

dice an apple

dice an onion

open a beer

Now put the beer down, we’re gonna use that in the recipe.

OK, just open another one and shutup, I’m recipe-ing here, boy.

Where was I?  Ah…  Put the onions and the apple into a skillet along with your sausage of choice.  Usually cooked and smoked already but not necessarily so.  This time I’m using some Di Maggio’s cajun recipe pork breakfast links.  Pour in the beer and fire the burner,  this is gonna reduce and caramelize.  Toss in some caraway seeds, or fennel, or none.  I went with some fennel seeds, a scant teaspoon perhaps.

While that is cooking down, find some chicken stock and a couple of bay leaves.  Open your sauerkraut and rinse it well, let it drain.  Find a big sauce pot or a little stockpot  and dump the rinsed and drained sauerkraut in there, toss in the bay leaves and 1/4 cup of brown sugar.  When the apple and the onion cook down and start browning, dump it all into the pot with the ‘kraut.  Pour in enough chicken stock to swim the sausages, cover, and put into a 350 oven for an hour.  Should be plenty of time but longer won’t hurt a thing.

Enjoy!

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Carnitas

Lazy Sunday.  I went to the store this morning and was thinking it was Saturday until I got there.  Made no difference for the grocery trip because they are open Sunday mornings.  I was going to buy some beer to cook the refried beans I had planned but the blue laws restrict beer sales until after noon.  I had some stout beer at home so I wasn’t too bummed.  I think it worked fine.

I wanted to do a South Western themed dinner but didn’t want to do the usual nachos.  I have some roast pork put up in Mason jars that I figured would make great carnitas.

Carnitas, literally “little meats”, is a type of braised or roasted (often after first being simmered) pork in Mexican cuisine

…Prior to serving, the pork, along with some of the rendered liquid, is placed in fairly shallow pans to maximize surface area, then roasted at high (375 to 425 °F or 190 to 220 °C) heat for a few minutes to produce the desired alternating texture of succulent softness and caramelized crispness.

–via Wikipedia

I was right, the canned pork came out great, some crispy brown edges and butter tender.  Yummy!  Traditionally served on corn tortillas but the fried flour tortillas worked fine.

The refried beans were simple enough, start some onions in oil, sprinkle in some cumin seeds and add some minced garlic and a minced jalapeno.  Then dump in a couple of cans of pinto beans and use a potato masher to mash half of them into mush.  Simmer the mixture for an hour or more, adding beer (or chicken stock) as needed to keep them from drying out.  They need stirring pretty often to keep the beans from sticking.

Enchiladas were tortillas stuffed with chorizo sausage, onions, cheese, and a bit of ancho sauce.  Cover the stuffed rolls with a cheese sauce, enchilada sauce, drizzle some ancho sauce on, bake at 350 for 30 minutes then sprinkle some shredded cheese on top and return to the heat.

The guacamole was about as uncomplicated as it could be:  Mash two avocados with some finely chopped onion and the juice of a lime, add a teaspoon of salt–Ta Da!

Enjoy!

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