the south in my mouth

March 8, 2014 · 6:39 pm

Hamburgers and meatless Mondays

I apologize. I realize I left at least one of you hanging on the edge of your seat about what I was going to give up for Lent. And here it is, three days in, and I am just now getting back to you. In my defense, we had this little back flow preventer problem at work (you don’t want to even know what a back flow preventer is, I promise you, but it involves sewage) and then I had to make 847 bacon-wrapped water chestnuts for the Women of St. Paul’s bi-monthly cocktail party (okay, maybe 47, but it was still a lot).

So, I gave up hamburgers and one day a week, I’m going vegetarian. I know it’s not a monumental sacrifice. Although one day into Lent, King Daddy insisted we go to Krystal where those little square grease bombs taunted me mercilessly.

But my pain is relatively small. Let’s see. King Daddy gave up Scotch for Lent. I hate Scotch but it would be like me giving up wine. That would be a really tough one. One of my other friends gave up alcohol of any kind. I would shoot myself. Our youth minister is going not only vegan, but raw vegan for lunch every day. What is there left to eat when you’re a raw vegan? Betsy, my colleague at CRC, has given up fizzy drinks.

Some people want to “add on” rather than “give up” for Lent. That’s okay. Personal choice. But to me, this season is all about self-deprivation and contemplation. Like I’m contemplating a bacon cheeseburger from Five Guys right now. And it’s only three days in. What’s that saying about the spirit is willing but the flesh is weak?

Yea, that’s me.

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Tagged as hamburgers, lent, meatless mondays, scotch, vegetarian, wine

March 6, 2014 · 7:54 pm

The long goodbye

I understand that absolutely no one will feel sorry for me. It’s just a bunch of metal with some burners, a few grates and a lid. It’s not like a real person.

And yet. So I am beyond fortunate to be a blogger for Char-Broil. And every year they send the bloggers new equipment so when we photograph what we’re grilling the latest model will be in the photo.

King Daddy putting together my new four-burner TRU-Infrared grill

This year my new grill is a four-burner with a side burner for sauces and such. It is big and beautiful and brand spankin’ new. I have not used it yet what with the Polar Vortex and all, but it’s out there on the deck waiting to challenge me. I feel that way with all my grills and smokers (seven, but who’s counting?). They challenge me to figure out how to use them, how to manipulate them to coax the best flavor out of my food. And then they become my friends. They’re a comfort on a bad day. Just stand outside on the deck and grill a steak. Okay, I feel better now. Contemplate the universe while the salmon sizzles on the grill. I reach universal understanding.

So, do NOT tell the Char-Broil people this. I got very attached to the first grill they sent me two years ago. And in some – mind you, NOT all – but some of the photos I sent them this year I was using that original grill. Not the latest model. Because I was, well, attached.

And now I have to give it up. King Daddy took this photo from the kitchen so I wouldn’t know he was intruding on a private moment – my last grill on that original good girl. That’s why it looks like there’s an easy chair on the deck. There is not. It’s just a reflection. We are not that trashy. I have to give up that grill because I am running out of space. Otherwise, there would be no question. But now the two-burner from last year has replaced my original love’s spot under the gazebo and the four burner is taking up more space than I have. So I’m giving my original grill to a good friend of mine, Preston, who runs a nonprofit. Charity begins at home.

But because of the Polar Vortex, which has overstayed its welcome by a long shot, Preston has not picked up the grill yet. And now I am staring at it out on the deck and wondering if I moved it to the driveway if I could keep it. NO, NO, NO. That would be wrong. And trashy.

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Tagged as char-broil, grilling, grills, TRU-Infrared

March 3, 2014 · 5:47 pm

What to give up for Lent?

I am cogitating over this far too laboriously. What to give up for Lent?

Every year, the Catholics, the Episcopalians and the Lutherans give up something for Lent, which starts Wednesday. It is part of the season of reflection and self-denial. I am reflecting at the moment about how seriously I want to deny myself. It’s a fairly solemn 40-day promise and God does know if you cheat. I am convinced of that.

So let’s review the hit parade of food I will have a problem living without.

Meat. I did this last year. Well, sort of. I became a vegetarian for three days a week. It almost killed me. I was constantly reflecting on self-denial. King Daddy would be consuming a chili cheese dog at the Sonic while I “enjoyed” a BLT, hold the bacon.

Bacon. That would be a hard one. What would I do for Bacon Wednesdays at CRC World Headquarters? Betsy might quit. We can’t have that so I believe I will cross bacon off the list.

Hamburgers. Oh, boy. This is me a couple years ago the day after Easter devouring my first hamburger in 40 days. When you can’t have a hamburger for almost a month and a half that’s all you think about. And in my deprived state, I actually debated with myself if Krystals counted as hamburgers. Sadly, I realized they did.

I am sensing a theme here. Meat. Meat of any kind. How about this?

Yes, that’s the ticket! I could give up vegetables! King Daddy wouldn’t even care. But that would not be a very good decision. By the end of Lent, I would have to give up eating because I’d gain 20 pounds. No. We can’t go that way.

Like Scarlett O’Hara, tomorrow is another day. The last day before Lent. I’ll let you know what I decide. But if you have any suggestions, I’d love to hear them.

2 Comments

Filed under beef, pork

Tagged as bacon, hamburgers, lent, meat, steak

February 28, 2014 · 7:51 am

Fried apples and what goes together

I was making supper the other night – pork chops, dressing and fried apples. And it occurred to me there are certain things that just “go together” – food combinations that I return to again and again.

Some of them could be considered odd or quaint. I have always served King Daddy’s favorite mustard chicken with buttered egg noodles. To do otherwise would be unthinkable. It just wouldn’t be right. On Sloppy Joe night, the Joe must be Manwich and it must lean along side Tater Tots. With ketchup. Ditto the ketchup with fried chicken livers.

Braised short ribs require mashed potatoes. Last night I was provisioning the refrigerator for KD because I am heading to Bunny’s tomorrow to help her unpack at her new home. I made the short ribs and mashed potatoes, but stuck some garlic bread in the oven for another meal. KD actually asked for garlic bread with short ribs. I was horrified. They don’t go together. Turkey sandwiches. Just turkey, mayonnaise, iceberg lettuce, salt and pepper. No cheese. Cheese and turkey don’t go together.

Fish and rice go together. Fish does not go with potatoes or pasta. Flat chicken and green noodles. Only a classic in our home, I’m sure. It’s just breaded chicken breasts and thin spaghetti with pesto. But the chicken breasts must be thin and the noodles must be thin, also. The calorie count is not thin. Corned beef hash with English muffins and blackberry jam. The hash must be from a can. And you must fry it with onions until it is crispy. The jam can be seedless or not. That’s where King Daddy and I part ways. He likes the seeds.

A wedge salad demands blue cheese dressing and bacon. Diet Coke must be present with hamburgers and French fries. Iced tea does not go with hamburgers or French fries. Iced tea does, however, go with chicken salad. I don’t know why.

So what foods “go together” for you? What are your odd and quaint combinations? I hope you disagree with me. It’s always more fun when you do.

Fried apples

Author: Catherine Mayhew

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 4

Ingredients

4 tart apples, such as Honey Crisp or Granny Smith
Juice from ½ lemon
4 tablespoons butter
¼ cup sugar
½ teaspoon cinnamon

Instructions

Core and cut the apple into wedges. As you cut the apples, put them in a bowl with the lemon juice to keep them from discoloring.
Heat the butter in a skillet over medium heat. Add the apples, sugar and cinnamon. Cook until the apples soften, about 10 minutes.

5 Comments

Filed under beef, breads, breakfast, casseroles, cheese, chicken, pasta, salads, seafood

Tagged as apples, chicken, dressing, french fries, fried apples, hamburgers, pesto, pork chops, sloppy joes, tater tots

February 23, 2014 · 5:17 pm

Grilled Butter Burgers

I have a beef about burgers. I’m a purist. I like a burger to be as simple as possible. No need for sliced avocado, crispy onion rings or, God forbid, a fried egg. What a mess. And no salmon burgers, chicken burgers, turkey burgers or black-bean burgers. Those may be sandwiches, but they’re not burgers.

A chain called Culver’s opened in my neck of the woods last year and they get the burger exactly right. They’re based in Wisconsin and their signature dish is the “Butter Burger.” I like them so much I made up my own version, with a compound butter just to add a little something something. And then I add more butter on the toasted buns. Trust me on this one. King Daddy ate two of them at once sitting.

The recipe is over on Char-Broil LIVE. Hop on over there and take a look.

Grape Tomato and Garlic Pasta Sauce

I have to write this quickly because Jim Cantore from the Weather Channel is in town and the Peoples of the South are terrified! Jim Cantore only travels to the most dangerous and deadly weather events. It’s all over my Facebook page. Dammit, Jim Cantore chose Nashville over Minneapolis, where they’re getting 17 feet of snow. But it’s obviously going to be catastrophic because Jim Cantore has already announced that once the weather gets bad – buckets of rain and straight-line winds – he will broadcast inside the Country Music Hall of Fame. Jim Cantore never goes inside.

OMG, he just Tweeted: AT THIS TIME we are sub severe in middle TN. What does that mean – sub severe? Does that mean highly dangerous but not quite severe? I’d better get my Solo cup filled up with Chardonnay. This is going to be a long night.

By the way, if you want to see the greatest weather live shot ever, click here. It’s Jim Cantore applying his knee to a sensitive spot on a stupid kid running into his live shot in Charleston. It’s hilarious.

So this recipe is perfect because it only takes 20 minutes, which is about how much time you have until the power goes out. I have turned off all the computers but this one and am writing like the wind so I can shut this down. I have flashlights at all the vital stations in the house – bathrooms, bedroom and refrigerator so I can discern the box wine in the dark. I will turn on the Weather Channel and watch Jim Cantore valiantly risk his life in the lobby of the Country Music Hall of Fame. Ya’ll take care.

Grape Tomato and Garlic Pasta Sauce

Author: Catherine Mayhew

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 2

Ingredients

½ cup extra virgin olive oil
Salt and pepper to taste
10 ounces grape tomatoes cut in half lengthwise
4 large garlic cloves sliced
1 teaspoon red pepper flakes
Juice of ½ lemon

Instructions

Heat the olive oil over medium high heat in a large skillet. Add the tomatoes, and salt and pepper to taste. Sauté until they soften and their skins start to split.
Turn down the heat to medium and add the garlic. Saute until the garlic softens and begins to turn a golden color.
Add the red pepper flakes and lemon juice. Combine and serve over pasta.

3 Comments

Filed under pasta, sauces

Tagged as garlic, grape tomatoes, Jim Canore, lemon juice, pasta, pasta sauce, tomato sauce, Weather Channel

February 15, 2014 · 2:24 pm

Chicken a la King

That old Billy King, what a rascal. No one’s ever heard of him save the fact that he invented one of my favorite comfort foods, Chicken a la King.

King was a hotel cook at the Bellevue in Philadelphia. His obituary in New York Tribune in 1915 had this to say:

“The name of William King is not listed among the great ones of the earth. No monuments will ever be erected to his memory, for he was only a cook. Yet what a cook! In him blazed the fire of genius which, at the white heat of inspiration, drove him one day, in the old Bellevue, in Philadelphia, to combine bits of chicken, mushrooms, truffles, red and green peppers and cream in that delight-some mixture which ever after has been known as ‘Chicken a la King.’ “

There wasn’t a restaurant in the greater Chicagoland area that didn’t serve Chicken a la King in the 1960s, but you can barely find it now. What a shame since we have something in 2014 that Billy could never have dreamed about – supermarket rotisserie chicken. Rotisserie chicken comes under the heading of “I can’t make it better.” I am a purist when it comes to Chicken a la King. I only use the white breast meat, saving the legs and thighs for another use. You can also poach chicken breasts for this recipe, but why would you do that? The package of chicken breasts will cost more than the entire rotisserie chicken and they won’t be half as good.

Chicken a la King

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 4

Ingredients

4 puff pastry shells
4 tablespoons butter
2 large shallots minced
8 ounces sliced mushrooms
¼ cup Madeira
4 tablespoons flour
2 cups chicken stock
¼ cup heavy cream
1 teaspoon freshly chopped parsley
¼ teaspoon dried thyme
Pinch of nutmeg
Salt and freshly ground pepper to taste
Breast meat from a rotisserie chicken, shredded
½ cup frozen peas

Instructions

Prepare the puff pastry shells according to the package directions
Heat the butter in a large skillet over medium high heat. Add the shallots and mushrooms. Saute until the shallots are translucent and the mushrooms are browned. Add the Madeira and deglaze the pan. When all the alcohol has evaporated, add the flour and stir thoroughly.
Turn the heat down to medium and add the chicken stock and heavy cream. Stir until the sauce begins to thicken. Add the parsley, thyme, nutmeg, salt and pepper. Taste and adjust seasonings if needed.
Add the chicken and the frozen peas. Heat for 3-4 minutes until the chicken and peas are warmed through. Serve in the puff pastry shells.

Father Bob and Susan Longo Cowperthwaite

So this past weekend, my friend, Marida, made her famous marinated cheese for an appetizers class at the Women of St. Paul’s Retreat. It is outstanding, a favorite at our bi-monthly cocktail parties and I will pass along the recipe at the end of this post. But. BUT. While we were happily making our appetizers, the Rector’s wife and our very good friend, Susan, was harboring a terrible secret. A TERRIBLE SECRET. And she even kept the secret while under the influence of alcohol.

Father Bob, husband of Susan and leader of our flock at St. Paul’s Episcopal Church, is retiring after 26 years as Rector. How thoughtless of him. Only 26 years. The blink of an eye. Surely he could stay around a bit longer. Maybe I will shame him. If you shame a priest do you go to hell? Maybe I won’t. I don’t want to know the answer.

Here’s a quick story on how I became an Episcopalian. We had just moved to Tennessee and were sight-seeing in Franklin. We went into the sanctuary at St. Paul’s, which is a historic Civil War-era church. It was under renovation. Pews and carpeting all removed. And suddenly in came Father Bob. He’d heard us. It was a Saturday. Why is a priest in his office on a Saturday? Divine intervention, I believe. He invited us to services the next day and we’ve never looked back. That was about 1994.

So, you’ve got to love a man who serves wine at a women’s group cocktail party. Oh, I could show you photos of Father Bob ministering to the sick and the needy, preaching on Sunday and conducting various forms of parish business. But wouldn’t you rather see him behind the bar? It takes a man of great faith and vision to enter the terrifying atmosphere of a women’s cocktail party. I will not go into the myriad acts of kindness he has bestowed on those in crisis, both in the parish and outside of it. I will not recount how relieved I was to see Father Bob when my son was mauled by a dog (he’s fine) and when I had a bit of major surgery (nothing is more reassuring than seeing that white collar when you’re coming out of anesthesia – am I in Heaven or is that Father Bob which means I’m still here).

Susan, right, with Leslie and Katie – the back hall girls at the English Tea.

And, Susan. Susan is her own person. I can honestly say I rarely think of her as the Rector’s wife, although she’s been that for more years than King Daddy and I have been married. Strongly opinionated, passionately Italian and a fiercely loyal friend. She has helped me out of more jams than I can remember. Hey, I just realized she won’t be here for the English Tea. Wait a minute, girlfriend. Not so fast. I can’t do the math on how much loose tea it takes to serve 250 women. You always did that.

So, I didn’t mean to have my own private (or public) pity party here tonight. And here’s your Marinated Cheese Recipe from Marida. It’s really good and we’ll probably serve it at the elaborate farewell reception I can guarantee you the Women of St. Paul’s will throw for the Cowperthwaites. It may be our most ambitious effort ever. Because nothing will be quite the same ever again. That’s an accurate tribute to two people who changed our lives forever.

Marinated Cheese

Author: Marida Stearns

Prep time: 20 mins

Total time: 20 mins

Serves: 15

Ingredients

½ cup olive oil
½ cup white wine vinegar
1 2-ounce jar diced pimento, drained
3 tablespoons chopped parsley
3 tablespoons minced green onions
3 cloves minced garlic
1 teaspoon sugar
¾ teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper
1 8-ounce block Cheddar cheese
1 8-ounce package cream cheese

Instructions

Combine the first ten ingredients in a jar and shake to combine.
Slice the Cheddar and cream cheese in ¼-inch slices and alternate on a platter.
Drizzle the dressing over the top of the cheese.
Serve with crackers or ginger snaps.

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Filed under appetizers, cheese

Tagged as appetizer, cheddar cheese, cream cheese, marinated cheese, olive oil, white wine vinegar

February 9, 2014 · 4:07 pm

What happens on the mountain, stays on the mountain

Cheers from the Women of St. Paul’s

Yes, the Women of St. Paul’s are dressed in pajamas. Why wouldn’t you combine a pajama party and a wine tasting? What’s wrong with you?

Every year, the Women of St. Paul’s adjourn to Monteagle (otherwise known as “the mountain”) for a weekend of renewal, fellowship, eating and drinking. The first year there were about 50 of us, but the word got around and this year’s retreat numbered almost 100. We learned to arrange flowers, we made felt flowers, we practiced yoga, we belly danced, we learned a newfangled form of doodling, and we made appetizers. We ate every three hours whether we needed to or not. And we had a wee bit of wine, a few appletinis and maybe one or two shots of vodka. Maybe. I know, I know. Those of you ladies who don’t attend St. Paul’s are wondering, “Where do I sign up?”

The appetizers class made all the finger food for the wine tasting. While we swapped tales, told lies and gossiped. In the nicest possible, most Christian-like way.

We made Bacon, Lettuce and Tomato Canapes.

And marinated cheese trays.

And adorable little mini shrimp cocktails in plastic shooter cups.

Oh, and Leslie taught our class how to make garnishes for the platters. Yes, we are Episcopalian. There must be garnishes.

Well, I will modestly say that everyone had a great time and our efforts were very well received.

Salami-rolled mozzarella sticks, shrimp shooters and marinated cheese…

Bacon, lettuce and tomato canapes…

Meatballs in a sweet and sour sauce…

Saltine toffee…

And the very popular nacho bar…

The Women of St. Paul’s had dinner not 20 minutes after the wine tasting ended. We are nothing if not troopers.

Alrighty. By now I assume you think all we do is carry on and tipple and eat. And belly dance. But you’d be wrong. I did a bad thing today. I took a picture in church during a service. That is so not correct. But I couldn’t help myself. Even with all our frivolous fun, the Sunday morning Eucharist is maybe the best thing that happens all weekend. Instead of a sermon, women tell their personal stories. Kleenex is abundant. The music this year was from an all-woman band. Amazing Grace. Who doesn’t cry while singing Amazing Grace? Not us. Instead of receiving communion from a priest, we give it to each other. Even if you didn’t know to say, “Body of Christ…Bread of Heaven” and “Blood of Christ…Cup of Salvation,” it was just fine to offer the wafers and wine with a “Here you go.”

“I’m gonna let my feet go dancing to my very favorite songs,

‘Cause I know my time for leaving is bound to come before too long.

And there ain’t no way of me knowing how tomorrow’s gonna be,

So I’ll just dance the shores of Jordan ’till the angels carry me.”

Shores of Jordan as sung by the Women of St. Paul’s on February 9, 2014.

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Filed under appetizers, beef, cheese, snacks, sweets, tea sandwiches

Tagged as appetizers, bacon, cheese, lettuce, marinated cheese, meatballs, nacho bar, saltine toffee, shrimp cocktails, tomato, wine tasting

February 6, 2014 · 7:34 pm

Saltine Toffee and the Women of St. Paul’s annual cocktail party

It is time once again for the Women of St. Paul’s annual retreat, spiritual revival and continuous cocktail party. There will be the opening night appletinis, kind of like the Opening Ceremonies at the Winter Olympics but safer and more enjoyable. There will be Saturday night’s wine tasting, “tasting” being a relative term. There will be flower arranging, candle making, yoga, a make-up tips class and general frivolity.

And my friends, Leslie and Marida, and I are doing an appetizers class. First, you must understand that Episcopal women are, without a doubt, the world’s leading producers of appetizers. We have receptions for one thing or another almost every week – births, deaths, anniversary celebrations, the Bishop’s visit – they all require nibbles.

So I am a little intimidated. But I am more fearful of something the retreat committee had not anticipated. Last year’s group numbered around 60. This year’s crowd is creeping up on 100. And our humble appetizers class is providing all the food for the “wine tasting.” Do you know how many sausage balls it takes to soak up the alcohol intake of 100 Episcopal women? I cannot even count that high.

I told Marida the other day, we’ll just make what we make and when it’s gone it’s gone. How existential. But I do worry that we’ll turn the class participants into hors d’oeuvre slave laborers. Get that cheese sliced for the marinated cheese tray stat. Faster, faster!

I’ll be demonstrating mini BLTs, for which I cooked three pounds of bacon tonight and only stole one slice (thank you very much), and saltine toffee. Marida’s making her world-famous baked onion dip and her coveted marinated cheese tray. Leslie…what an over achiever. She started with individual shrimp cocktails in shooter glasses, followed with marinated meatballs and then started thinking of two or three other things to add. Faster, faster!

So we’ll let you know how it goes. It will either be a triumph or a disaster. But about 30 minutes into the “wine tasting,” no one will remember. Thanks be to God.

Saltine Toffee

Prep time: 15 mins

Cook time: 5 mins

Total time: 20 mins

Serves: 15

Ingredients

4 ounces saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
¾ cup chopped pecans

Instructions

Preheat oven to 400 degrees F (205 degrees C).
Line cookie sheet with saltine crackers in single layer.
In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.
Bake at 400 degrees for 5 to 6 minutes.
Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes.
Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

the south in my mouth

Hamburgers and meatless Mondays

The long goodbye

What to give up for Lent?

Fried apples and what goes together

Grilled Butter Burgers

Grape Tomato and Garlic Pasta Sauce

Chicken a la King

Father Bob and Susan Longo Cowperthwaite

What happens on the mountain, stays on the mountain

Saltine Toffee and the Women of St. Paul’s annual cocktail party

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