Vacation Vittles

     You are on a summer beach week with your adoring family and the living is easy-except when dinner time tummies start to rumble.  A plan of action will keep everyone calm and those late-in-the-hot-day "what's for dinner" challenges will be a breeze.

     This June, I did a couple of things that worked-and some which didn't.  A large post-a-note on the rental's frig described lunch ideas (fend for yourself) for the entire week.  I also itemized the week's dinner plans.  So, the fam was able to chart their intact of carbs, protein, etc.  I only cooked every other night.  The alternate evenings were out to celebrate a belated Father's Day, pizza night, chicken wing night, and on-your-own night.  This way, I had a chance to cook for my family (which I truly enjoy), but I didn't become the bitter martyr of years past.  Here is my home-cooked menu for the week:

Saturday:  Baby-Back ribs courtesy of "Pioneer Woman"-Ree Drummond.  Prepared marinade and arranged ribs on baking sheet prior to leaving for beach.

Sunday:  Belated Father's Day celebration at "Pete and Shorty's"

Monday:  Turkey Burgers ala Angela  (recipe below)

Tuesday:  Pizza night

Wednesday:  Linguine with Clam Sauce (see earlier post)

Thursday:  On-Your-Own Night

Friday:  Clean out the frig.  I also ordered  some chicken wings for the "way hungry" diners.



Turkey Burgers ala Angela

1 pound ground turkey (not the breast meat)
4 ounces chopped cremini mushrooms
2 Tablespoons soy sauce
3 Tablespoons chopped red onion
1 Tablespoon Worcestershire sauce
1 Tablespoon sesame oil or olive oil (your preference)
salt and pepper

4 ounces pepper jack cheese, sliced
fresh avocado, sprinkled with lime juice

With clean hands and a warm heart mix first 6  ingredients in a bowl. Add salt and pepper-about 3/4 teaspoon salt and 1/4 teaspoon pepper.  Gently form into 3 inch patties and arrange on dinner plate.  Place a piece of wax paper over the burgers and refrigerate for 30 minutes.

Prepare your pan.  Using your favorite skillet, drizzle in 2 Tablespoons of olive oil over medium heat.  Cook turkey burgers about 5 minutes per side, turning once. Right before you remove from heat, add one slice of pepper jack cheese on each burger.  Serve with or without bun or toasted English muffin and sliced avocados.  You are welcome!

Valentine's Day #37

In 1976, I planned a very romantic, candlelit dinner with my soon-to-be husband.  My roomates vacated our apartment and I prepared a steak dinner my mother would have admired.  Just as the mood became sweet, an unexpected guest (we'll call him Earl), rang the bell and being a bit unaware of his surroundings, sat and talked our ears off for 90 minutes.  It's still painful.  

While I adore restaurants and try to get waited on as often as possible, Valentine's Day at home is still my favorite venue.  This year, I didn't really want to cook, but carry-out Thai didn't inspire me either.  Below is what a quick trip to Whole Foods produced.  By the way, it was a tad pricey, so I might limit the brussel spouts and nix the Asian salad.  But left-overs for two days insure that nothing goes to waste.

Valentine's Day 2013

1.  Soft-shelled crabs (breaded and pre-cooked by those fine folks at Whole Foods), quickly sauteed in bacon grease.  (Relax...once a year won't harm you) You can enjoy the crabs alone with a bit of fresh lemon juice OR make a CLT-crab, lettuce and tomato sandwich. 

2.  Key-lime shrimp 

3.  Asian noodles

4.  Quinoa salad with edemane and fresh red peppers (Once home, I added 3 tablespoons of olive oil and a few shakes of red wine vinegar-so much better!)

5.  Marinated cold brussel sprouts

6.  Fish spread with Raincoast Crisp crackers

7.  Two cheeses-Saint Agur bleu cheese (Yes, Carol!  It is the best) and cheddar with espresso rind.

8.  Serie Riberas "Gran Reserva" cabernet sauvinon

"Tuesday With the Fam"

Cousin Tom has cancelled his dinner with us tonight, so it's a perfect chance to get those adorable grandchildren over--and their parents and aunts! The Florida strawberries have been macerating since last night and the menu is planned.  A short delay getting home from work, but I think I can pull this off.


It's always a good idea to have an easy appetizer ready, even when family is the guest.  I have some cheddar cheese and Lavasch crackers from Fresh Market.  Since salty things are a weakness, mixed olives are always readily available.  Purple seedless grapes were crunchy and sweet this week at Publix, so they are a perfect, quick anchor to my "come in and relax" snack plate.

Following is my "Tuesday with the Fam" menu.  A couple of notes...I had grabbed the beef short ribs a couple of weeks ago from Publix.  Beef short ribs are great for company since they are braised and then simmer in the oven.  Although I used the recipe from, Silver Palate Cookbook-The New Basics, I think I've had better success with "Southern Living Magazine's" recipe.  In that recipe, you are to marinate the ribs 4-6 hours (prepare before leaving for work?) and then cook for 3 hours.  The last step in the Silver Palate recipe is  to uncover and continue roasting for 15 minutes.  I'd still finish off in that manner.  Fortunately with cooking, there is always a next time.



"Tuesday with Fam" Menu

1.  Appetizer-see above
2.  Braised beef short ribs
3.  Pastinas (grandchildren LOVE pastinas and it's faster then risotto on a work night.
4.  Sauteed zucchini and yellow squash in olive oil, salt and pepper.
5.  Strawberry shortcake made with Florida sweet strawberries (marinating in sugar and 1 tablespoon of balsamic vinegar from night before), store-bought angel food cake, and freshly whipped cream!

The Fam does the dishes in this scenario.  It's only fair: )
  

"The Soother"

The folks who walked through her door would not be described as emotionally healthy.  Broken, often disrupted by life, they were the shadows that remain.  Rose, a member of this mismatched crew, did have a few things going for her.  She always had a bottle of scotch to share, a sharp wit ,and plenty of home-cooked food to soothe and satisfy.  She is my inspiration.  She was my mother.

Menu #1   "The Soother"  (Beginner)  serves 4  (Invite some friends over!)

Linguine with White Clam Sauce
Fresh Romaine Leaves with Olive Oil and Vinegar
Wedges of Cantaloupe

Pasta:

1.  Bring 2 quarts of water to boil.  Add 2 teaspoons of kosher salt. To boiling salted water, add 2/3 lb. of linguine.  Stir occasionally with pasta spoon.  Cook according to package directions.

2.  While pasta is cooking, take out a medium sized saute pan and add 3 tablespoons of extra-virgin olive oil. Using low heat, add two cloves chopped garlic, 3 anchovies, 2 chopped green onions.  Stir until garlic becomes fragrant, about 3 minutes.  Add 1 bottle of "Bar Harbor Clam Juice", 2 cans "Bar Harbor Minced Clams", and 2 dozen littleneck clams.  Raise heat to medium, cover, and cook until all clams have opened up.  

3. Remove lid.  Lower heat.  Add 2 tablespoons of rinsed capers.  Almost there.  Pour your delicious homemade white clam sauce to drained linguine in a sweet pasta bowl. Top with freshly grated parmesan cheese and the zest of one lemon.

Feel better already, don't you?

Salad:

1.  Rinse your fresh romaine leaves under cold water and drain the heck out of them.
2.  Tear with the hands the good Lord gave you.
3.  Put in another cute bowl.
4.  Add 1/2 cup of that same great olive oil.
5.  Vinegar 1/4 cup.
6.  Kosher salt and freshly ground black pepper

Cantaloupe:
Cut into wedges.