Existential Crisis or just sick of chicken?

I have always been sort of the down beat type of person. Here I stand at the ripe age of 2 or 3 pissed off at the world. Would you believe me if I told you I have turned a new leaf. Actually, I turned that leaf when I started realizing that I am a wastin time. I have given up on being mad. I am done with being around negative negative negative. Ever notice how much people complain? Not that I am complaining about it. Is anyone ever happy? I saw a post on my FB feed of someone that was happy and felt lucky for it. It made me want to kiss my screen. Well maybe not kiss it but you know what I mean.



My other modus operandi was to try and make people laugh. Truth of the matter I was the youngest...need I say more? I am not sure if this prank was intentional or not. I am betting it was. So what does this all have to do with cooking? In a convoluted way it does. Blogging people make me pissed off. Myself included. What is it for? It is kinda bullshit. So, I am done. I don't want a book deal. I don't want free samples (although more on that later). I want to live my life in the moment.

Janis: I want to live in the moment.

Brain: Pfffft.

Janis: What?

Brain: How pretentious can you be?

Janis: I mean it.

Brain: Yeah, lets see how that goes...



Unnamed company sent me some Vegan, Noodle and Rice samples. Actually they sent me a lot of them. I ate a package of them and had a dilemma. They were disgusting. I appreciate that they sent them to me but what does one do when free product taste like crap? You quit blogging because if you can't be honest what is the point?




So we have been eating but not much cooking. Here stands roasted on the green egg turkey. It was great and you HAVE to try the rub recipe. That is stove top stuffing. That is canned peas. Now you see why I am having a crisis?



Dr. Food smoked some short ribs. Something about Cherry Dr. Pepper...yada yada yada.



This coleslaw was awesome. Simple and awesome. A coleslaw margarita!

So, that is about it. I might write again and I might not. I just don't like feeling like I have to do it. No one is putting that on me but me.



I am gonna go make maraschino cherries.

Tequila Slaw with Lime and Cilantro
Cooking Light

1/4 C Canola mayo
3 Tbl lime juice
1 Tbl tequila
2 tsp sugar
1/4 tsp kosher salt
1/3 C thinly sliced green onion
1/4 C chopped cilantro
1/2 head cabbage (recipe calls for 14oz packagek of coleslaw but really?)

Throw it all together and toss.


Oleta's Poultry Rub

I got it on line. It was someones ex-mother-in-laws recipe.

2tsp chili powder
1 tsp cumin
1 tsp oregano
1 tsp garlic powder
2 tsp onion salt
1/4 tsp allspice
1/4 tsp cayenne pepper
2 Tbl oil
2 Tbl lime juice

1. Mix dry ingredients together well in a small bowl
2. Slather the turkey down with the oil and the lime juice and massage on the rub.

Short Rib Burgers, Swimming Pools, Indian Potatoes that almost made me cry.

So, it is turning to Summer and I love it. I used to love the rain and cold but now that the rain and cold are the norm, I love Summer.



I bought Dr. Food a new toy for his Birthday. Pffft. I know his birthday isn't until September something. I just thought that buying it now so he could use it for the whole summer would be good. Little did I know that he would want to cook every meal on it. Smoked Cheerios not so good.



So, I wanted Korean burgers. Yeah, all of a sudden I woke up and thought "Janis! I think you need to go find some short ribs to grind up to make Korean Burgers!" Yeah, no, it didn't happen that way. Actually it happened like this:

Janis: Shit, what am I going to make for dinner tonight. Dr. Food will want to use that damn egg to cook on.

Janis: Well, you could just do some chicken.

Janis: I am sick of chicken.

Janis: Lets make Korean Burgers!

That isn't quite how it happened either. More like I felt like Korean food so I went to my favorite Korean cookbook (Kimchi Chronicles)and found a recipe for Tteokgalbi (what? You think it was pretentious that I called it that because I am not korean? Yes, I am an honorary Korean!) ok ok burgers.



So, I went and bought shortribs. I actually found boneless shortrib. I ground it up in the Cuisinart. I didn't even have to drag out the meat grinder.



Dr. Food made the ground meat into patties and we were good to go. I sat back and sipped on a cocktail while Dr Food grilled these puppies up.



Yum. That is all I can say. Yum. These were so good that neither of us spoke. We just ate.



PUBLIC SERVICE ANNOUNCEMENT... MAKE THESE BURGERS.




I made a Korean potato salad and something else that I don't remember what it was. What? No, I am not going senile. I know we just had this a few nights ago. Shut up. I know that it was a salad with jicama and asian pear, and cabbage and a lot of stuff that I had to stand there and cut into small pieces. It just wasn't worth it. Dr. Food almost made "that face".

Ok, the potatoes. It wasn't for the same dinner but they are so good that I can't stop making this. Ok, maybe that is a bit of an overstatement. I made it twice so far.



It isn't hard to make at all. I am begging you to make these.



I warn you that they are addictive.



So now what? Nothin....


Tteokgalbi (Seasoned Short Rib Burgers)
Marja Vongerichten The Kimchi Chronicles

1 1/2lb ground short ribs (If you can't find short rib you can substitute ground meat). I simply bought 3lbs of boneless short rib and ground it myself. You can also buy 3lbs of bone in and take it off the bone and grind it.

1 tablespoon finely minced garlic

1 teaspoon finely grated fresh ginger

3 tablespoons grated Korean pear

2 scallions, thinly sliced

2 tablespoons soy sauce

1 tablespoon sugar

1/2 tablespoon toasted sesame oil

1 teaspoon roasted sesame seeds

1/2 teaspoon course salt

1/2 teaspoon freshly ground black pepper

Preheat grill to high or preheat a ridged cast iron grill pan over high heat.

Use your hands to gently mix together all of the ingredients just enough to combine and form into burgers. Grill to desired doneness.


Masala Roasted Potatoes
US Masala

12-15 baby red potatoes (washed and halved)
3 fat cloves minced garlic
1" minced ginger
3 tbsp oil
1/4 tsp turmeric
salt to taste
1 tsp chaat masala
2 chopped (I used one) green chili
1 tsp mustard seeds
1/2 tsp cumin seeds
4 to 5 curry leaves (I used them once and didn't use them once and there wasn't that much difference)
1/2 cup packed cilantro and mint leaves
2 tsp lemon juice
1/2 tsp (or to taste) cayenne pepper powder

Preheat oven to 400F.

Grease a large non stick pan and add potatoes.

In a medium pan add oil on medium heat. Add the mustard seeds, cumin seeds, followed by the curry leaves. Allow them to sputter. Add the chili, ginger and garlic and cook for a minute. Add the salt and turmeric and take off heat. Pour over potatoes making sure to stir to coat evenly.

Bake until tender and brown about 25-30 minutes. Stir every 10 minutes or so so they brown evenly. Remove from oven and stir in the cilantro, mint, chaat masala, cayenne pepper and lemon juice.

Hi, it's me. I have two salads for you. You need to try them.

I stink at this blogging stuff. I just don't have enough to say that is worth putting out there. I knit, I cook, I go to work. Repeat. The thing is this... I keep having a dialog with myself.

Janis: You really need to do a blog post

Self: Why? It really doesn't matter.

Janis: Yeah, but it is good to follow through with the blog you started a million years ago.

Self: Really? No one reads it.

Janis: Can you just work with me here?

Self: Ok, for instance... look at the stupid title of this post.

Janis: What about it?

Self: You didn't even say what kind of salads. How can anyone know if they are interested or not if you don't say up front what the recipe is.

Janis: You mean I make them read this shit to find out what the recipe is and that isn't very "honest".

Self: Yeah, kinda like that.

Janis: Shut up.



This salad was so so so good. It really made me want to stick my face in the bowl. Dr. Food made the "I will eat this but I don't like it" face. What does he know. He is from Texas. Vegetables are optional to Texans. Being a California gal, I could eat these salads with no meat and have no problem with that. To me the meat is optional. We compromise. We only have a goat, pig, and lamb in our freezer. Not much left of any of it.



See? Meat. I made lamburgers. I even made the pita bread for them to go into.



Dr. Food liked these. I didn't. HEY! We are kinda like Jack Spratt... Oh, wait. No we aren't.



Beets! A rice salad with beets. Thing is that it is brown rice. The recipe said that it was a pretty color when done. I disagree.



I thought it was ugly but tasted really good. Dr. Food made THAT face again. Tell tell sign was that it was almost all left on his plate that he pushed away and said "Thanks for dinner, that was good." Liar. You hated it.

Don't let that sway you. If you are not a Texan and you love vegetables, or if you are a Texan that does like vegetables. Give these recipes a try. This Californian loved them both.

Fava Bean & Corn Salad with Fresh Mint
Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).


Salt and freshly ground pepper, to taste
2 cups fresh or frozen corn kernels (I used fresh corn)
1 1/2 cups shelled fresh fava beans (about 1 1/2 lb.)
2 Tbs. extra-virgin olive oil
1 1/2 Tbs. cider vinegar
8 radishes, trimmed and thinly sliced
2 Tbs. coarsely chopped fresh mint leaves



Bring a large pot of lightly salted water to a boil over high heat. Add the corn and cook for 1 minute. Remove with a strainer and set aside.

Add the fava beans to the pot and cook until just tender, 3 to 5 minutes. Drain and rinse under cold running water. Slip the fava beans from their skins.

In a bowl, whisk together the olive oil and vinegar. Stir in the corn, fava beans, radishes, mint, 1/2 tsp salt and a few grindings of pepper. Serve immediately, or cover and refrigerate for up to 4 hours. Serves 4.


Beet and Brown Rice Salad with Goat Cheese
Whole Living

1 cup brown basmati, or other brown rice
1 bay leaf
Coarse salt
1/4 cup pine nuts
2 teaspoons olive oil
2 small onions, finely chopped
1 tablespoon minced garlic
4 medium red beets (about 1 pound), without greens, peeled and cut into 1/2-inch cubes
Freshly ground pepper
2 teaspoons freshly grated lemon zest
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
2 ounces (about 3/4 cup) soft goat cheese, crumbled


Bring 1 1/2 cups water to a boil in a small saucepan. Stir in rice, bay leaf, and 1/2 teaspoon salt; cover. Reduce heat to low; simmer 30 minutes. Remove from heat; let stand, covered.

Meanwhile, toast pine nuts in oil in a 10-inch skillet over medium heat. Cook, stirring, until nuts are just browned, about 5 minutes. Transfer nuts with a slotted spoon to a small bowl.

Reduce heat to medium-low; add onions and garlic to skillet. Cook, stirring occasionally, until onions are translucent, about 8 minutes. Add beets and 1 teaspoon salt; season with pepper. Cover; cook, stirring occasionally, until beets are tender, about 25 minutes (if beets stick to skillet, add up to 1/4 cup water).

Remove bay leaf from rice. Stir rice, half of pine nuts, the lemon zest, and parsley into beet mixture. Transfer to a platter. Top with remaining pine nuts and the goat cheese. Garnish with parsley. Serve warm or at room temperature.

California, Smoked Chicken, and a Blue Fish Rillette

Dr. Food and I went to California for my birthday! It was awesome getting to see Annie, Tim and my Parker. We had plans and there was no stopping us.... well, or so I thought.



It started off on Friday by us heading over to Shoreline to visit Tim and for Dr. Food to hangout and see Lady Antebellum. No, I DID not marry him for his taste in music. We ate dinner there and people watched. Then Annie, Parker and I went home. Dr. Food stayed and Tim worked.



Next day was the A's game in a Suite. It was really amazing. Here are the three amigos enjoying the popcorn and the game.



God, I love this kid.



I can not tell you how much food we had in this suite. It really was amazing (ok, I know I said that already).



Mr. Parker was chowing down.

And there folks was the end. I woke up the next morning with the worse sore throat and earache I have ever had. I was down for the count. This meant that I dragged everyone down with me.



Parker watched Nemo with me though.

Next day Dr Food was down. He was barfing. What? TMI? Sorry. All plans were scratched. My birthday dinner was chinese food and a cake. Tim and Annie saved the day and made me smile.

Thank you Annie, Tim and Parker for making a bad situation still fun. I love you.



So, on the way home landing with and ear infection is fun. Nevermind I had taken a Xanax because I am a badass on the ground but a big ole baby on a plane. It hurt. But we got home and the weather was amazing. Um, that is a picture of my neighbors yard because I was standing on my back porch. Pretty huh?



Someone was happy to see us. So, I had no voice and felt like crap. We hung out at home this weekend and Dr. Food smoked some chicken thighs.



I have a dilemma here. You see, the recipe for the chicken is in a cookbook and online. It is by some BBQ dude. Problem is that BBQ dude doesn't give the recipe for the rub or sauce in the cookbook or online. He tells you that you have to buy the recipe separate from the book. WHAT? Never heard of such nonsense.



So, I snooped around and on some really weird forum I found a recipe for the BBQ rub and sauce. It was hidden in a discussion about a foot fetish. I am not kidding. So, I will take a picture of the thread. That means I am sharing a picture. Is it the real rub and sauce recipe? I don't know but it doesn't matter because it WAS that good.



I can't imagine a cookbook where many recipes call for something that you have to pay for the recipe for that component. Tacky.

Hmmmm. Then again I don't understand alot of stuff.



While he was at it Dr. Food smoked some Blue Fish that had been marinaded and dried.



This morning I made it into Smoked Blue Fish Rillette.



The recipe called for Scotch and for the life of me I can't remember why I put this "Good Scotch" in another bottle and labeled it "Good Scotch".



While I am sharing, did I ever show you the Moonshine that I carried back from Texas about 15 years ago? Yup, I still have it. It has mellowed with age. I got it from "friends".

Ok, carry on....

No, I didn't quit Blogging. I quit Twitter. Lets talk Beef shanks now...

After all the horrible stuff in Boston was over we got to go into the city to see the play "The Book of Mormon". What a great play. It was good to see the city bustling again and people coming back out into the city.



They said no photos were allowed but I am a rebel. I needed pictures of the Opera House. Ok, so they were talking about pictures DURING the play, but I like to think that I am badass.



Love the detail in this building.



There was a game going on at Fenway. We parked right near there to go to Island Creek Oysters for dinner.



Then my car was broken into. My GPS and iPad were nabbed. They left their calling card on my floor mat (shut up, I know my car is filthy). After all the "We are Boston hear us Roar", and Neil Diamond singing, some dickwad ripped us off. So much for warm fuzzy feelings.


Despite the theft, we had a really fun time. What else has been happening in the last month that I have been too busy or too lazy to blog? Well, here is the conversation in my head about blogging

Janis: I should blog something. Nevermind that I haven't cooked in a month, and we have been surviving on some really bad shit like Rice a roni and other boxed foods.... I could make stuff up to blog. No one will be the wiser.

Head: No one wants to read that shit.

Janis: I will talk about myself. How uninteresting can THAT be?

Head: Very. Give up and just pretend you don't have a blog.

Janis: Yeah, I think you have a point.

What else has been happening? (afterall I get to talk all about me me me on my blog)



Dr. Food forgot his wallet at breakfast and I didn't have my purse with me. He left me at the table as collateral (oy) and went home. I drank boatloads of coffee until he got back. By this time I was shaking from a caffeine rush and was talking really fast. We went to Target and I got over it.



My friend Cathy made me go walking. I hate exercise but she yelled at me and got me to go. I love her for the encouragement (but I still hate exercise). We saw Turkeys. I illustrated where the turkey was in case you aren't too observant.



I had some beef shanks in the freezer. I never have made them before. I looked up a recipe and found one that sounded good. It was Portuguese Braised Beef Shanks. So good and not difficult at all.



I knew that the dog and Dr. Food would love the marrow. Wait, did that sound bad putting the dog and Dr. Food in the same category. I didn't mean it that way...



The dog put this recipe in her favorites list. Dr. Food liked it too.

Portuguese Braised Beef Shanks Recipe
by Karen Calanchini, Food Stylist and Photographer, of Redding, CA

1 teaspoon mixed color peppercorns
1 teaspoon whole allspice berries
6 whole cloves
2 cinnamon sticks
2 bay leaves
6 ounces thin-sliced pancetta, cut into cubes
4 (about 3 1/2 pounds total) thick center-cut beef shanks (I had mine cut 1-inch thick)
Coarse salt or sea salt and freshly-ground mixed color pepper
Olive oil, if needed
2 large yellow onions, medium chopped
6 to 8 garlic cloves, finely minced
2 1/2 cups Beef Stock
2 cup dry red wine
2 tablespoon dark molasses
1 teaspoon salt
1 dried Guajillo chile pepper
1 dried Arbol chile pepper

Preheat oven to 350 degrees F. Position oven rack in lower third of oven.

Place the peppercorns, allspice, cloves, cinnamon, and bay leaves into a cheesecloth pouch; tie securely and set aside.

Heat a large oven-proof pot with a tight-fitting lid over medium-low heat until hot. Add the pancetta cubes and sizzle to render the fat and crisp up. When crispy, remove with a slotted spoon to a folded paper towel; set aside.

Place the beef shanks into the hot rendered fat. Sprinkle salt and pepper over the top of each beef shank and sear until very brown (this step gives the dish more flavor). Turn the beef shanks and sear the other side. Sprinkle salt and pepper over the browned side. Once both sides are well seared, remove the beef shanks to a plate; set aside.

Lower heat to low (if the pot is dry, add a little olive oil). Add the onions, stirring until they begin to release their water. Using your spatula, scrape up the browned bits on the bottom of the pan and stir into the onions. Sauté the onions until softened. Add the garlic and sauté an additional 1 minute.

Add the beef stock, wine, molasses, and 1 teaspoon salt to the pot. Turn off the heat, add the prepared pancetta, beef shanks, and any accumulated juices to the pot. Nestle the cheesecloth spice pouch and the chile peppers in the pot. Cover and braise the beef in the oven, for approximately 4 hours, turning once and using a spoon, scoop up the juices and the onions and pour over the top of the shanks. Meat should be falling off the bone when done.

Remove from oven and transfer the beef shanks to a serving platter, along with the bones (the marrow in the bone is excellent and some people love to eat it). Remove the cheesecloth spice pouch and peppers (unless you want to eat the peppers).

At this point, the juice may be reduced, if necessary, by cooking over high heat to the obtain the consistency or thickness you desire. Skim fat from the top, taste, and season with salt and pepper if needed.

Divided meat and bones (with marrow) onto 4 plates and ladle the sauce on top.

Makes 4 servings.