I did my first bare-handed strangulation here.

A long, long time ago I can still remember how Rome made me smile. 

We've been twice, including our honeymoon, and while spaghetti alla Carbonara is heaven to me, another of Rome's regional hits resonates as a childhood favorite for its combination of cured pork and spicy tomato sauce.  I also love tomato season, and the stores by us are starting to carry local produce.  To that end, I also also love pasta, but that's hardly breakfast food around our house.

Uova all'Amatriciana

3 Tbsp chopped bacon or pancetta
1 Tbsp olive oil
1 tsp fresh chile paste or 1/2 tsp red pepper flakes
2 Cups chopped ripe tomato (plum or beefsteak)
dash cider vinegar
1 tsp kosher salt
2 tsp fresh cracked black pepper

3 eggs, cooked to your taste
toasted ciabatta

In a medium saute pan*, heat olive oil and add bacon.  Fry until crispy, then add pepper flakes or chile**.  Stir in tomato, vinegar, salt and pepper.  Allow the tomato to break down into a liquid state, then reduce by half.  Serve over eggs and enjoy! 

On our first trip to Rome, our favorite restaurant (seen above) offered 'American-style breakfast' one day.  In addition to freshly squeezed orange juice, they brought us scrambled eggs that had been puffed and fried crispy in super-hot olive oil, a flavor and texture I have since replicated and love.  This dish would be a nice combination of the two, but seems it would work with any style of egg.  I'll actually be trying it with over-easy eggs next, as I strongly suspect the egg yolk will be blissful.

Of course, given more time, this could also be nice with the addition of some bell pepper strips, perhaps some grated onion, and some queso anejo, ricotta salata or another dry, crumbly cheese grated over the top.  Throw in some tortillas instead of bruschetta toast, and you've got yourself some huevos rancheros...but that's another post.


(Speaking of another post, I really hope to get back to posting some recipes on a regular basis.  If nothing else, it keeps me creative in the kitchen.)

* I bought myself a $5 wok at Ikea a few weeks ago.  Much like children will spend all of their time with the newest toy in the box, I've spent more time cooking in this pan than any others we own and it rocks, especially for reducing sauces. I have a taco recipe that I'm itching to share once I get the measurements figured out.

** Because it feels like a shortcut, I feel guilty when I get sucked in by the squeeze tubes of prepared herbs at the grocery store.  In particular, I like the hot chiles and the lemongrass, since they're otherwise ingredients I wouldn't have on hand.  (Have you ever tried buying one serrano pepper?  It barely registers on the scale!)  Plus, it means if I accidentally rub my eye after adding chiles to a dish, I won't immediately and for hours on end regret my unconscious decision to do so.

Dinnertime - Low and slow, that is the tempo

Mmmm, Crockpottery goodness. Sometimes (often times, I suppose) simple meals are the best. Last night's dinner was no exception. It's 'cold' here in Florida, and the occasional tang of woodsmoke in the air just adds to that wintry feeling. I love comfort foods, slow-cooked meats and the unctuous mouthfeel of melted fat. Add to that a bottle of very nice wine and my Bitsy Pookums, and dinner was incredible. This is a little more involved than some crock-pot dishes, but well worth that last half hour of work, trust me.

In the morning, combine the following in your crock pot:

4# chuck roast
4 cups carrots, peeled and cut to bite-size
8 branches of fresh rosemary
1 unpacked cup flatleaf parsley (I just grabbed a handful off the bunch)
4 cloves garlic, slivered
1 cup slivered onions
1/2 cup red wine
1 Tbsp celery salt, sprinkled on roast
Salt & Pepper

Turn the slow cooker on low heat for seven or eight hours. When you're ready to finish the meal, you will need:

8-10 pearl onions
4 cups rough-chopped mushrooms (I used cremini, shiitake, and oyster)
2 Tbsp butter
1 Tbsp olive oil
1/2 cup red wine now
3-4 Tbsp flour
4 cups beef juices, divided (from the slow cooker, add water to supplement)
3 cups frozen baby peas, thawed
1/4 cup red wine later

Pierce the onions with a paring knife right next to the root end. Add to boiling water and boil for 10 minutes or until tender. My Julia Child trick, the piercing. I watched her belittle Jacques Pepin on national television for not piercing the onions, as they will expand uncontrollably without that release point. Drain and cool in ice water. Remove the root end and outer layers of the onions and reserve.

In a heavy saute pan, melt butter with olive oil until bubbling. Once bubbling subsides, add chopped mushrooms. You will want larger pieces, as they will cook down and you don't want them dwarfed by the other vegetables.

Something I learned about mushrooms that makes me very happy. DON'T TOUCH THEM. Let them sizzle away in one spot until you just can't take it anymore, then toss them. This allows them to take on a beautiful golden-brown crispiness instead of just steaming down. Do it. You will be rewarded.

Once the mushrooms are golden brown, add the pearl onions to the pan to allow them to soak up that delicious color. Sprinkle with two tablespoons of flour, and cook until flour has all but disappeared in the pan. Add 1/2 cup of red wine, and cook until all moisture is gone. Add half of the juices from the roast and stir, you'll see the sauce thicken. Because I don't separate the fat from the juices, this fat will rise to the top of the pan. Gauge this and measure 1-2 tablespoons of additional flour into a sealed container, then add the remainder of the juices and create a slurry by shaking the container vigorously. Add this to the saute pan and allow to simmer.

Remove the roast from the slow cooker and allow to rest, covered. Retrieve the carrots from the slow cooker and add to saute pan. Just before serving, add remaining wine and the peas to the saute pan and stir to combine. Spoon the sauce over shredded beef.

I love the egg noodles with this, but you can also serve over mashed or boiled potatoes. Parsnips and rutabaga would also be a nice addition. This makes four healthy portions, and you can adjust depending on the size of roast you buy.

As for the wine:

I had an open bottle of shiraz in the refrigerator, a Mollydooker Boxer if you must know. Thanks to early experiences and this Monty Python sketch, I've shied away from the Australians. The Mollydooker, when I opened it very long ago, was slightly reminiscent of cough medicine, so syrupy it was. But it still worked for cooking. From the same friend as the Mollydooker, I had an '05 Midnight Run Crow Eater, a blend of shiraz and grenache that was much friendlier than a full syrah. It was a bright, high-alcohol wine, and really stood out with the luscious earthiness of dinner. Certainly one of the best bottles we've had in a while.

Fun Fact Friday - Science, it's what's for dinner

While I'm performing little science experiments with dinner and blogging about them, Lori has embarked upon her own brilliant project. She's barely a week in so far, but she plans to post a new photograph every day for the next year. You can see what she's doing here! You'll notice that, in contrast to my own photography, her pictures are studied, well-balanced, in focus, and level. I can't even do level without photo-editing software, and she throws around big photography words like - well, I can't think of any. I can be supportive, just don't ask me to understand the lingo.

Wednesday night I threw together some crab cakes, thinking they'd be a nice addition to Melissa's white corn recipe over at Alosha's Kitchen. They sell sweet corn at the grocery store this time of year, how bad could it be, right?

Bad. Little chewy nuggets of starch. If vegetables could have gristle, this corn did. In a willful suspension of disbelief (WSD), I allowed myself to buy something that is clearly not in season.

For any of you that might not be familiar with the general geographic, geologic shape of the planet that we all, presumably, live upon, the earth is a sphere. That orbits a big ball of super-hot gas we call the sun. Because of that orbit, we have seasons. And if you live in the northern hemisphere, it's the coldest damn part of winter right now. Even here in Florida they're expecting us to dip below freezing again.

Corn, on the other hand, is a summer vegetable. Growing up in Wisconsin, oft was the time I'd heard 'knee-high by the Fourth of July', meaning that sweet corn wouldn't really be in season until mid- to late August.

Funny thing about hemispheres, when it's winter up here, it's summer down south, and vice-versa. That means that mid- to late February is the perfect sweet corn season, if, say, you live in Argentina, or New Zealand, or Rand McNally.

Which brings me to the actual science-y bit of today's discussion.

Fresh-picked sweet corn, corn that self-justifies the term 'milk stage' when a kernel is popped, corn which is then soaked in icy cold water and grilled until the husks are almost gone, dipped in melted butter and salted lightly is a good thing. It is good, because fresh corn kernels are still filled mostly with sugar. And it's difficult not to feel joy as butter dribbles down one's chin.

However, the farther corn needs to travel from field to table, or the longer it sits on grocery store shelves, the more that sugar is converted to starch through an enzymatic process, especially if the corn is held at less than optimal temperature. Sweet corn for market is hypercooled to remove as much field heat from the ears as quickly as possible to slow this conversion process. However, a careless or hurried farmer may rush the process, damaging the quality of the corn before it's even loaded on a truck.

Additionally, when I'd buy sweet corn in Wisconsin, it was coming from a farmer who drove it a mile up the road to where he's selling it, and probably picked the ears that day. Right now, I'm approximately 4000 miles from Argentina and Rand McNally, making that trip significantly longer.

Fresh corn is doomed this time of year, because no grocery store has the capacity to hold it at optimal temperature. The warmer corn is, the faster it converts all of the sugar to starch. Corn kept in a humid, 33-degree environment will convert approximately 6% of its sugar reserves to starch in a day. Conversely, in an arid, 50-degree environment, one I'd say closely resembles my local market, corn will convert nearly 60% of its sugar reserves to starch in one 24-hour period.

So sorry, Melissa, to have sullied such a fantastic recipe with bad science. Next time I'm buying frozen.

Check and Mate

Have I mentioned yet that this upcoming Saturday is National Pie Day? I may have.

I baked a chess pie today, and it was everything I dreamed it would be. The last time I had chess pie was at a Furr's on the east side of Topeka in September of 2001. It was a rainy day. Anyone who knows me won't be shocked that I remember this. We are talking about pie, after all.

This is the recipe I followed, the pseudo-official Luby's Buttermilk Chess Pie recipe, and it's so simple even I can make it without disaster ensuing:

1 2/3 cups granulated sugar

2/3 cup butter or margarine, melted

1/3 cup all-purpose flour

4 extra-large eggs

1 1/3 cups buttermilk

1/2 teaspoon vanilla

Dash of salt

1 unbaked 9" pie shell

Heat oven to 375°F.

In large bowl, combine sugar, butter, and flour. Mix well. Add eggs, one at a time, mixing well after each addition. Add buttermilk, vanilla and salt. Mix just until blended. Do not overmix.

Pour into pie shells.Bake 45 to 50 minutes or until wooden pick inserted in center comes out almost clean. Do not overbake. Makes one 9" pie, I had some extra filling left over so you could probably use a deep-dish crust.

It is a thing of beauty, both in appearance and taste. I highly recommend it.

Random Acts of Thursday - My Low Resolution Makes Me Blurry

I have never been one for New Year's Resolutions. I cannot resolve to do less of the bad things and more of the good things, my willpower just doesn't roll that way. However, I can resolve the following:

I resolve to be nerdier than ever in 2010. Put your thinking caps on, there are quizzes to be answered and perhaps more prizes to be won.

I resolve to be as amusing as I can possibly be to satisfy the needs of you, dear readers. More reminiscing about the fat kid I was, and more amusing anecdotes from the fat guy I am.

I resolve to eat more pie. We're less than a month away from National Pie Day, you know...

I resolve to go on being as perfect as I already am.

Here's wishing you a safe and happy New Year's Eve. Remember, it's amateur night. Designated drivers and couch crashing are the in thing.

Dinnertime - Wrapped around my finger

You have only come here seeking knowledge, and I'm here to help, hopefully.

Beef and herb tortelloni

3 cups roast beef, cooked and shredded

4 oz ricotta

1 Tbsp fresh parsley

1 Tbsp fresh rosemary

1 Shallot

Salt & Pepper

1 - 16 0z package 3" wonton wrappers

Last week, I threw a beautiful rump roast in the Crockpot with 10 cloves of crushed garlic, along with some salt and pepper. While it was quite delicious, it was also quite large. After being roast beef dinner with noodles, it was put into service for sandwiches and tacos, but there was still a giant chunk left, and I didn't want it to go to waste.

I've seen tortellini and tortelloni made before, on television, but my past attempts have been less than pretty, to say the least. However, I have to challenge myself from time to time, and this, strangely, felt like the day for a challenge.

Finely chop the herbs and shallot, and if you just have unseasoned roast beef, add a clove of garlic to the mix. Do not, I repeat, DO...NOT...buy the jar of pre-minced, oil-or-water soaked garlic of unknown provenance and age. You will regret it. Your children will regret it. Shame will be piled upon your family name for generations. Just buy the head of whole garlic. There will be much rejoicing.

Mix the herb-shallot mince with the chopped, shredded roast beef and the ricotta, stirring with a fork to combine well. Get yourself a glass of water (and perhaps a glass of wine) and a teaspoon measure. Place a wonton wrapper at a bias (so it looks like a diamond instead of a square) and wet half of the wrapper from corner to corner with your fingertips. Place a teaspoon of filling in the middle of the wonton*, then fold on the bias. Place the seam on top of your index finger, then pull the corners around to form a loop, stickng the ends with more water. Go HERE for a beautiful visual tutorial, I couldn't have done nearly this well.

Clear a large workspace for yourself, since you'll need to arrange the finished tortelloni so they're not touching. Once you've formed your first tortelloni, you're on your way! Less than 4 dozen more to go. I arranged a piece of foil on a baking sheet for easy transportation.

Once you've finished, you can:

(a) Freeze the tortelloni on the baking sheet before bagging if you're going to eat them later. Because we've been eating this roast for a few days, I think waiting is a good thing. Besides, I have ribeyes to grill yet tonight and Lori made some incredible dill potato salad.

(b) Cook the tortelloni. Get yourself a nice big kettle of boiling, salted water. Because your filling is already cooked, you're just cooking the pasta. Five minutes MAX, when they float they should be done. And nothing's wrong with a little taste test. After all, you just slaved for an hour to make these things. In a separate saute pan, add four tablespoons of butter and a tablespoon of olive oil, along with some chopped parsley. Remove the cooked tortelloni from the water, shake free of excess water and add to the saute pan. Garnish with shredded parmesan.**

Makes four nice dinner portions with a side of grilled asparagus, hit with a quick squeeze of lemon. Also makes eight servings for a beautiful pasta course.

* It's important that you not overfill your pasta. Don't underestimate the edge you'll need to bring these together. Also, make sure you work all the air out of the filling pocket before forming the tortelloni, air will expand during cooking and you'll have a tortelloni explosion. If you have leftover filling, freeze it to add to tomato sauce later.

** Parmesan, or parmagiano, does NOT come in a green shaker can. Those are floor sweepings. Buy a wedge and shred it yourself, or buy the clear tub of recently shredded cheese from your deli. Really.

Dinnertime - th-th-th-th-th-th-th-that's pork, folks!

Not surprisingly, we were watching television the other night, and as usual, I found the nerdiest thing possible to watch. Apparently, despite efforts to control the spread of feral hogs in the U.S., we're being overrun. There are currently approximately six million of these beasts becoming increasingly aggressive in as many as 40 states. Efforts to control them have had minimal effect at best. (And because I'm watching For Your Eyes Only as I type this, it becomes tempting to put my pinky to the edge of my mouth when I say 'six million', a la Dr. Evil.)

In order to do my part (since these hogs are, after all, in Florida, and I can't expect the Burmese pythons to take care of them), I'm posting TWO pork recipes this week.

Apricot Curry Pork Chops

8 boneless pork loin chops, approximately one pound total weight

2 Tbsp apricot preserves

1/2 cup chopped dried apricots

1 Tbsp curry powder

1/2 Tbsp cinnamon

1 red pepper, cut into strips

2 Tbsp white vinegar

1 Tbsp lemon juice

Fry pork chops in minimal oil until brown on both sides, then hold in a 180-degree oven. Add apricots, preserves, red pepper and one tablespoon of white vinegar to the saute pan. Once the preserves are softened, add curry powder and cinnamon. Cook until peppers and apricots are soft, then add remaining vinegar and lemon juice. Simmer until sauce is thickened, then add pork chops back to pan. This can be served with rice, I chose to make steamed bok choy and baked potatoes.

Makes four servings

Pork chops with fried apples

4 thick-cut boneless loin chops, 6-8 oz each
4 granny smith apples
2 Tbsp butter
2 Tbsp vegetable oil

Heat butter and oil in a large heavy skillet over medium-high heat. Sear the fatty edge of the pork chops in the pan until golden, then flip to opposite edge. Core, slice and add apples to pan, cover and reduce heat to medium-low. After 10 minutes, remove cover and raise heat to reduce juices, flipping chops to one face for two minutes, then flipping to other side to finish. Serve with egg noodles. I also had a nice Spanish white that I bought a number of years ago that added a nice citrus note to the meal.

Makes another four servings.

Now, of course, if you happen to get a whole hog, you'll need a few extra apricots or apples, but it would be worth it.

Dinnertime - Chicken Gremolata

Ever on the quest for quick, simple meals that still qualify as comfort food, this week's recipe brought back memories of the Gasthaus in Waukesha, WI, with their wiener schnitzel. (A la holstein? Yes, please!)

4 skinless, boneless chicken breasts
1 Tbsp flour
2 Cups panko breadcrumbs
butter and oil for frying

Equal measures of:
Flatleaf parsley
garlic
lemon zest

Split the chicken breasts on the flat as though you were going to butterfly them, but you want to end up with two individual cutlets rather than one large piece of chicken. Toss in the flour and then press into the panko.

Over medium-high heat, saute chicken two cutlets at a time in vegetable oil, adding a pat of butter near the end to turn the panko golden. Add to a baking dish in a low (180-degree) oven until finished cooking all chicken. Reserve the pan.

Make your gremolata by finely chopping equal parts flatleaf parsley, garlic and lemon zest. I tried this in the Magic Bullet, not my finest product. Still had to chop everything by hand.

Cook 8 ounces angel hair or other pasta until al dente, then drain and return to pan. Mix in one tablespoon of gremolata and one tablespoon of butter.

Reheat the saute pan and toast the remaining panko. Deglaze the pan with the juice of one lemon and toss with the angel hair. Remove chicken from the oven and plate with angel hair, and sprinkle the chicken with gremolata.

Dinnertime - It's not easy being green

Sometimes I worry about my food. Okay, I always worry about the meals I share with you, my faithful reader. I decided that as I look across all the pictures, my meals are surprisingly monochromatic. Yes, many delicious foods are reddish-brown (bacon, for example) but I wanted to think outside the little reddish-brown box. It's important to me, too, that I create meals that you can recreate with minimal effort. I love long, complicated recipes that I can use to challenge myself, but if all I wrote down were those, you'd never believe me when I tell you that anyone can cook.

As such, I bring you Crab in Green Thai Curry. In your blender or food processor, combine:

2 tbsp galangal
1/2 cup basil
1/4 cup flat-leaf parsley
1/2 cup cilantro
1 tbsp coriander seed
1 tbsp green curry paste
1 cup chopped white onion
2 cloves garlic, peeled
1 serrano pepper
1 large tomatillo
1 tbsp fish sauce

Blend until smooth. You may need to add a small amount of water to the blender to get things started.

In a large skillet, add another cup of onion, 1 serrano pepper and another tomatillo, chopped to one tablespoon of vegetable oil. Once soft, break up and add a stalk of lemon grass, and add 1 pound canned crab (four cans). You can certainly splurge and buy the beautiful lump crab, I'm trying to stay on a budget and four ounces of lump crab costs as much as a full pound of the canned, fine flaky crab. I'll save the expensive stuff for crab cakes.

Add the curry sauce, salt and pepper to the skillet and simmer for 10 minutes. Add 8 ounces of coconut milk and the zest and juice of one lime to the pan, and simmer for another five. Remove the lemon grass before serving over steamed jasmine rice, and top with steamed fresh spinach, garnish with green onions.

Makes four servings, I also had the leftovers in an egg-white omelette this morning. Very nice.

Dinnertime - Pollosole

I love my Crock Pot. The joy of putting something together in the morning or night before, and coming home eight hours later to a near-complete meal, is sheer perfection.

Traditionally, posole is a pork stew, and I love pork shoulder in the Crock Pot. However, the posole model seems to hold true no matter what meat is in place, including the last time I had menudo at our favorite Mexican restaurant in Wisconsin. (Our favorite Mexican restaurant, period, is La Playa Bonita, on the east coast of Cozumel. Worth the trip, try the ceviche and margaritas before you have a massage on the beach.)

In your Crock Pot, combine:

1 medium roasting chicken, about three pounds

1 small onion, chopped

2 cups red cabbage, shredded

1 tsp cumin seeds

1 tsp chili powder

1 Tbsp salt

1 16-oz can white hominy, drained

1 8-oz can Ro-Tel tomatoes and peppers

After stewing all day, I removed the chicken to a baking dish and ran it under the broiler for five minutes just to crisp up the skin. I also turned up the Crock Pot with the lid off to let the soup thicken slightly. You can then carve the chicken traditionally and serve it atop the soup, or you can shred the meat and stir it back in for something more refined.

Garnishes are what finish the dish, I love an interactive meal and each diner can flavor the dish to his or her liking.

Chopped green onions or minced white onion

Shredded cabbage

Sliced radishes

Sliced jalapeno

Chopped cilantro

Sour cream

Lime wedges

Warm corn tortillas

This is a healthy meal for four, or would serve eight as a soup course.

Dinnertime - Chicken Curry

In case you haven't figured this out by now, I am not a photographer, that's Lori's job. I am only allowed to use a camera if I promise not to pass my shots off as photography. Obviously, I'm not a food stylist, either. I regret the cilantro on the picture above, but since I ate this soon after I took the shot, there wasn't the opportunity for a do-over.

However, when it comes to flavor, this is a winner. Lori and I love the flavors of India, but it gets pricey going out - mainly because I want to order everything on the menu. In fact, given the opportunity, I would have made some paneer saag to go along with this, it's one of my favorites.

Indian food gives me the opportunity to work with a dozen or more ingredients without feeling guilty, since so much good food is simple. However, the layers of flavor in an Indian-style dish cry out for this.

1 star anise
1 shallot or half a small onion
3 cloves garlic
1 Tbsp grated ginger
1 Tbsp curry powder
1 Tbsp red Thai curry paste
large handful fresh cilantro
1 large jalapeno pepper
1 Tbsp coriander seed
1 Tbsp mustard seed
12 oz canned tomatoes or tomato puree

Combine Blend to a smooth puree. If you want less heat, you can seed the jalapeno or even put in half - or you can add a second one for see-through-time heat.

1 Tbsp vegetable oil
4 chicken breasts or 8 thighs, skinless and boneless, chopped
1 red onion, sliced into strips
8 oz plain yogurt

In a large skillet, heat the oil and add chopped chicken. Brown on both sides, then add onion. Once onions are soft, add curry sauce and reduce heat to low. Cover and simmer while you cook rice to accompany the dish. (Did you miss the note about 'see-through-time hot'?)

Just before serving, stir yogurt into the curry and heat through. Serve over rice and accompany with naan or other flatbread.

Makes 4 servings. Enjoy!

Dinnertime - Fish Tacos

Sometimes inspiration comes from the simplest of places. Hopefully imitation is the sincerest form of flattery, since I read The Peach Tart's blog last week and said 'I must have that!' Yes, you can read the recipe there, but I made a few tweaks so I'm typing it here, too. (So there.) I even resisted ordering fish tacos for dinner last night after our trip to the gallery, settling instead on the blackened grouper sliders (also nice, they may turn up here in the future).

I have never been successful in my frying endeavors in the past, either reducing my food to charcoal or losing the breading to the non-non-stick surface of my cookware. I had higher hopes with PT's advice and a new, more complex batter recipe.

1 cup flour

2 Tbsp corn starch

1 tsp baking powder

1/2 t salt

1 egg

3 bottles of your favorite beer (I chose Guinness)

Combine all dry ingredients in a large bowl. Pour one cup of beer into a measuring cup and add one egg. Scramble and combine with the wet ingredients. DON'T overmix, you want batter, not dough. Finish the rest of the first bottle of beer.

In a large pot, heat three inches of oil. I don't fry much, but I know enough not to fill the pot to the top with oil, since once you add moisture to it, you may get unexpected results. Unexpected is not good.

I bought three nice, fat catfish fillets (at a healthy 8 ounces each), and finished my second bottle of beer while cutting the fillets into quarters. Pat the fillets dry and season with sea salt and cracked pepper. Old bay might be nice here, as would a kick of cayenne if you're feeling adventurous.

When your oil gets up to temperature (I set mine to '6', not very technical but it's the number next to 'High' on my stove), fry corn torillas one at a time and form them into shells. I draped them over the outside of my Twinkie pan, and it was the perfect shape. Next, add your fish to the batter and coat fully and evenly. Gently ease fillets into the oil one at a time, I fried three at a time to give them room to cook evenly and to flip them around in the oil. Depending on the thickness of your fish, cook five to seven minutes until the batter is golden, then drain on a rack resting on paper towels or even better, kraft paper.

While your fish is cooking, and between sips of beer, make your slaw.

4 cups shredded red cabbage

1 cup diced red onion

1 diced jalapeno

juice of one lime

1 1/2 cups mayonnaise

Mix all ingredients and chill until fish is cooked.

To serve, halve a fillet and arrange in a taco shell. Top with slaw and garnish with fresh cilantro and a squeeze of lime juice. Makes 12 tacos. Enjoy!

Dinnertime

When life hands you lemons, make lemonade. When life hands you shrimp instead of the cod you really wanted, roll with it.

I love shrimp, when cooked properly it has a fantastic texture and taste. Add some spice to that, and I usually have a winner.

Spicy Shrimp with Black Bean and Lemon

1 T oil

2 pounds shrimp, peeled and deveined

2 shallots, thin-sliced

1 T grated ginger

5-6 green onions, halved and sliced lengthwise

2 T black bean paste

2 T white or rice vinegar

1 T chile pepper relish or two red chiles, minced

2 eggs

2 T lemon juice

1 T lemon zest

cooked long-grain rice to accompany

I used my biggest, heaviest frying pan so I could have an even surface for the shrimp. On medium-high heat, add the shallot and ginger, saute until soft. Add shrimp and cook until it begins to turn pink. At this point, add the green onions, black bean paste, chile and vinegar, cover and let shrimp cook through, about four more minutes for the 31-40's I buy. You could also make this with larger shrimp, they'll need to cook a little longer. At the end, scramble in the eggs, add the lemon zest and juice and serve over rice.

This would be nice with some spicy Thai basil as a garnish, I just didn't have any.

4 servings

I will be stocking up on bacon until the situation improves

I was nearly in applewood-smoke-induced tears last evening, when I saw that Patrick Cudahy, bacon and ham purveyor extraordinaire in Cudahy, WI was engulfed in flames for several days. It is a sad, sad day when children may have to go hungry for lack of pre-cooked bacon in their parents' grocery stores.

I like bacon. Truly, truly, enjoy it. My favorite recipes involve bacon, like this one from my other blog. I have travelled to Rome for the simple joy of spaghetti carbonara. I buy impulse items at the grocery store and unhealthy restaurants based solely upon the word 'bacon' in the name. I'm jealous of my friend Lisa who received this for a birthday gift one year.

Strangely, though, what concerns me more, being as I am an uncompassionate fat guy, is that the loss of pre-cooked bacon doesn't concern me nearly as much as the jobs of those employees, and the fate of one of my childhood icons, with their holiday jingle running through my head even as you read this. And at the same time, to think that a fire that burned for days, consumed millions of gallons of water just to mock the efforts of 27 fire departments, that nobody was injured in all of that.

Kind of makes me want some bacon.