As Though This Just Started Happening

 Tamales are harder to find at many Mexican restaurants.  I've noticed that for a long time. I'm guessing without the cheap labor that was sent home, the cost, and effort, to mass produce tamales isn't something the restaurants want to absorb with the increasing cost of restaurant labor. It's a shame, but in Texas, there are locals that sell tamales by the dozen, and that's all they offer. They're not inexpensive (but what isn't these days?), but to those that know tamales, the cost for the good tamales is worth it. A half dozen, covered with cheese, salsa roja, and some finely chopped onions is what I consider a delicacy. 

I Wish I Had Asked

Years ago, my father would occasionally grill what he called a "poor boy filet". Two hamburger patties were seasoned, a slice of cheese, and a slice of onion, were placed between the patties, with the larger patty wrapped with a slice of bacon. I've tried to duplicate the meat, but the seasoning has never been right. When I could, I didn't ask how he seasoned the hamburger. I wish I had.  

Lost Burgers

In the past, all the local cities had two, or three, burger joints. Some had curb-side service, with some of the waitresses on roller skates. All had burgers made from select beef patties that were made by the cook. Usually, it was a mom-and-pop business, with family members as part of the staff. Some people had their own favorite place, but none served anything as objectionable as what is sometimes found today in nation-wide fast food chains. The owners had a pride that can't be reproduced. They wanted their burger to be the best, and they were successful in their effort.

Those days are gone. The small burger joints couldn't compete with the fast food restaurants, and most eventually closed. They're not completely gone, but you have to look to find them, and many times, the wait is long for a burger. That, and for many locations, a fairly long trip is required to visit. 

While there are many chains trying to present the same experience, they fail in the process. Mass produced patties just don't compare, and many times the beef isn't as tasty. Whataburger is close, but it's still not the same. There was something about the seasoning, the hand-cut fries, hand-battered onion rings, and all served in a plastic basket that can't be mass produced. Even the soft drinks had a richer flavor. They syrup could be manipulated by the owner, and the more syrup, the better the soft drink. 

So, those days may be gone, but there are still some places to be found. Usually for me, it's around an hour each way for the hamburger I crave. It's worth it.

Cold Weather Breakfast

Just one more post for this morning.

I woke this morning about 5:00. Looking in the fridge, and thinking for a few moments, I had the urge to make sausage and milk gravy. Some might call it S.O.S., or biscuits and gravy, but it really doesn't matter. It's a good cold morning breakfast, which sticks to your ribs. There was enough to have more tomorrow...if it lasts that long.

We Bought Some Pizza Dough

Last week, my wife and I bought some pizza dough, while grocery shopping. Yesterday, we bought some fresh mozzarella, a good sauce in a jar, and pepperoni. Today, I fabricated a homemade pizza, which smells really, really good.

I can't wait. 

It was good, but my exuberance led to too many toppings, which led to more of a pan pizza. Since we like it a little thinner, with a crispier crust, next time will be adjusted to accommodate. 

Here It Is Again

It's almost Christmas, with the family gatherings, exchanging of gifts, fantastic feasts, and the festivity of the season...but all I can think of at the moment is a sandwich.

Years ago, while working on a highway repair project, I found a small convenience store owned by a well known Italian family. In the back was a deli. It wasn't the most fancy of delis, and there was nowhere to sit.

As I examined the menu behind the counter, the muffaletta caught my eye. I ordered one, paid for my order, and hurried back to the job; eating on the way.

If you like mufalettas, you'll understand the difference between a good, and exceptional mufaletta. This was one that will give you a craving, and a return trip for another. I was hooked, and had many before the project finished.

The store eventually closed. Urban decay, and an older couple's decision, led to the end of an establishment. Like many of the old neighborhood stores, the ending also ended access to exceptional food.

This morning, while watching a food show, a chef showed the preparation of a mufalleta. The olive spread, fine smoked meats, and cheeses were added to a perfect mufalleta roll. My mouth started watering, and a memory returned.

So, with all the Christmas foods soon to be tasted, all I can think of is a mufaletta. I have the feeling I won't have one during this holiday, but if I do, I'll enjoy every bite..

It's Time for Soup

After all the rich foods, heavy desserts, and exposure to whatever ailment found family members after Thanksgiving Day, my wife suggested a vegetable beef soup. I agreed, so that's on the to-do list for this afternoon. I think it will be good, and necessary.

Cornbread Stuffing

I've had many different cornbread stuffings, but one is what I consider the standard for taste. Unfortunately, I'll never have it again, so only the memory remains.

My grandmother, would prepare a huge Thanksgiving feast with the help of my mother and cousins. There was turkey, ham, homemade mashed potatoes, home grown Kentucky Wonder green beans, sweet potato casserole, an assortment of deserts, and my grandmother's cornbread dressing.

I asked her how she prepared it one year. It was simple. She prepared her cornbread, onions, spices, and stuffed it in the huge turkey. As the turkey cooked, the juices saturated the dressing, and made a flavor only she could create. Her amount of sage was perfect.

I liked it best with the brown gravy made from the turkey drippings. I'd pick out the giblets, and place  a healthy spoonful on top of the dressing. I'd eat too much, but gladly return for more, when we enjoyed the food again at supper.

I miss that treat, and sometimes wonder if I'll ever enjoy the best dressing again. I'm thinking it will be my experimentation that will eventually yield a close second to my grandmother's dressing. I can only hope. The flavor is fantastic, and I miss it.

Coffee Thoughts

When dirt was new, and I worked offshore, I started drinking coffee. Why at that point in my life? I have no idea, but it influenced my taste for coffee.

We had two pots of coffee: one was a large percolator with the light roast, and the other was a small percolator with the dark roast. The large pot always seemed to be empty, when I had time for coffee, and the small always seemed full.

Only one man on the platform liked the dark roast, which was the reason for the small pot. I soon joined him, since there was always coffee, and I became accustomed to the dark, strong coffee.

I remember visiting my grandparents one afternoon, and was offered some coffee. I jumped at the opportunity, but was disappointed. I knew they didn't drink strong coffee, but seeing the bottom of the cup was a sign there would be some flavor, but not very much. It was as though my grandmother made an effort to see how weak she could make coffee, and still call it coffee.

So, my taste in coffee is the darker roasts, strong and with plenty of sugar and cream. It's how I roll, and while some have given me flack over how I fix my coffee, I really don't care. I like it that way, and they can kiss my butt, if it's so disturbing to them, as they flex their muscles and act like they enjoy their black coffee.

My favorite is Community Coffee. I know many can't buy it at the store, since it's a local product found mostly in Louisiana and along the Gulf Coast. Still, it's one to try, if you really like coffee. To me, it's up there with any gourmet coffee, and makes for some enjoyable moments in the early morning.

One word of caution: If you see Community Coffee in a convenience store, or doughnut shop, don't assume it will be a good cup of coffee. They mostly use the prepackaged filter bags, which makes the coffee taste as though it was filtered through an old sock. Avoid such things; they can ruin your first experience with Community Coffee.

Apple Fritters Last All Day

I stopped to get a cup of coffee this morning around 8:30. I was hungry, so I had an apple fritter with the coffee. It was good; and it was treat I seldom enjoy....for a reason.

I was driving home at 5:00 pm, took a swig of water, and belched apple fritter. I don't know what brand of industrial strength shortening they used to fry the fritter, but it must be good stuff....or not. With that lasting power, I need to get a few thousand of 'em and build a deck.

Searching for the Best Sausage for Beans

It's a little frustrating. I've tried different sausages for navy beans. I know ham is the best, but I have this die-hard compulsion to find the sausage that compliments the beans to perfection.

Some are good, but too hot. Others, are too full of spice that corrupts the beans. If it's too smoked, it overwhelms; the same can be said for garlic. Cayenne will hide the flavor.

I'll continue my quest.

I Really Don't Care

About what? Whether it's the correct time of year to make gumbo.

"It's too hot for gumbo!" is a response I've heard. Following that line of reasoning, nothing should be cooked during hot months. Everything has to be raw or eaten frozen. Hot meals are enjoyed year round and I still haven't determined why gumbo is considered a cold weather food.

I've been told the same thing for chili, which doesn't make sense, because the summer baseball food of hot dogs are commonly covered in the stuff. I like chili in the summer as much as I do in the winter. It tastes good, is relatively inexpensive and easy to make.

So, whether you dislike the idea, or not, I made chicken and sausage gumbo today. For those that think it's a bad idea, it doesn't bother me you feel that way. I have more for me and it's really, really good.

Things Found Along The Way

Down the road from the project, in a convenience/restaurant, I found something I didn't expect.

 I've had gyros in the past, but none ever impressed me, so it's one of those sandwiches I usually avoid. This evening, succumbing to an urge, I ordered a gyro to go.

 The cook is a man named Nick. I don't know where he's from, but he has a heavy Italian accent, and most of the menu is Italian food.

 Nick asked if wanted the regular gyro, or the good one. When I asked the difference, he said the good one is lamb and beef, with grilled onions and peppers. I answered: "I want the good one."

 The aroma was intoxicating all the way back to the motel. When I arrived at my room, I opened the take out container, examined the gyro, cut it in two and soon dug in.

 For years, I always wondered about the huge attraction to gyros. Now I know, and will crave the things; even after I'm through with the project and back at home.

When The Urge Strikes

For whatever reason, I had the urge for pancakes, so I went to a local grocery, bought a pound of house bacon, some frozen pancakes, spent a little time cooking, and feasted.

Now, it's time for a nap.

Re-Fried Beans

I know you can buy them at the store, but I make my own.

What kind of beans? Whatever you have left over.

Caramelize some onions, add the leftover beans, a little water and start cooking. As the beans simmer, you chop them with the spatula and break them into smaller pieces. If you don't like the size, add some more water, simmer and repeat.

Cook until the beans are thickened; about to the consistency of a heavy batter and remove them from the heat. As they cool, they'll thicken.

Some people add some Ro*Tel tomatoes, while cooking, or salsa. Chopped jalapenos add some kick.

Me? I like them on a flour tortilla, or as part of a Mexican meal. They're good as a dip and can be frozen for another day.

I've made them from an assortment of beans, but think my favorite is when made from Great Northern or Navy beans.

It's Different, But Good

I was debating whether to freeze the last of my pot of Great Northern beans, when I had an idea: "Why not re-fry them.?" So, I did.

Since I long ago lost any hunger for lunch meat sandwiches, I always look for something different to pack in my lunch. So, tomorrow, I'll have bean burritos and some slices of the roast I cooked last night for lunch; and probably for at least one day after that.

I'm looking forward to it. After years of the typical sandwich lunch, things that are different make lunch more enjoyable.

Starting the New Year

Well, it's here, so I'm starting the year by making a pot of beans. This batch will be great northern, with smoked sausage.

This is what they'll look like. The taste you'll have to imagine.

Learning Is a Good Experience

I was thinking about a gumbo I made last week. I'd made one about a month ago, and while my wife thought it was good, she said I could have cooked the roux longer.

I thought about it, determined I could do better and approached the task in a different manner.

In the past, I'd turn the heat higher and constantly stir the roux to keep it from burning. This time, I turned the heat low, added just a touch of bacon grease to the oil for flavor and turned as necessary.

After a time, I realized the roux wasn't getting any darker. I kept turning it and carefully watched to make sure it wasn't burning.

The outcome? After determining the roux would only get darker if I burned it, I knew it was ready for adding the onions. After I sweated the onion, I added the chicken and turned it in the roux for a few minutes. The only thing left at that time was to add some water, more seasoning and the sausage, when it was time.

It turned out good and there's still some in the freezer.

Rump Roast

I like a good rump roast, although my last few attempts of cooking this roast were failures. Not that I didn't prepare the roast correctly; the meat was too tough or the flavor was substandard.

Anyway, I found a local grocer that doesn't buy like the national chains, has good meat and I've found their meat is of good quality.

So, I've seasoned it well, with salt, pepper, garlic powder and onion powder. (almost a rub) It's in the oven at 220 and I don't anticipate removing it until around 4:30 pm. It's a small roast, so that should be plenty of time to cook it to tender perfection.

I'll know in a few hours. I'm still debating whether to serve it with rice, or potatoes. That and steamed broccoli. I'll make a good brown gravy with the drippings.

Well, I Couldn't Wait

I decided to cook my soup. I don't have any photos yet, but I plan on doing so.

After considering what I do without thinking, I decided to pay attention to what I was doing and write it down. Here's my recipe. Try it if you want, but don't change anything until you've tried it unmolested. After that, let your conscience be your guide.

Vegetable Beef Soup ( Did you notice I used the bold font?)

Ingredients:

Three to four pounds of beef, cut to small bite size pieces. Trim any excess fat and connective tissue.

                        One large onion          

                        One large potato

                        One 14.5 oz can of diced tomatoes

                        One 14.5 oz can of whole kernel corn

                        One 14.5 oz can of cut green beans

                        One 14.5 oz can of pinto beans

                        One 8 oz can of diced carrots.

For the beef, use either stew meat, or cut a roast. Season heavily - almost a rub - with salt, pepper, garlic powder and onion powder. You really have to go overboard to put too much.

Dice the onions and potatoes. Finely dice ¼ cup of the potatoes and separate.

In a 12 quart stock pot, place two tablespoons of cooking oil and heat to where the oil is almost smoking.

Place the beef and allow it to sear, turning often. This takes about five minutes.

Add the onions and cook until the meat is browned.

Add the can of diced tomatoes. Do not drain.

Bring to a simmer and simmer for 10 minutes.

Add the pinto beans, drained green beans, drained corn and drained carrots. This is an important step. Only the diced tomatoes and pinto beans should not be drained.

Bring to a simmer and simmer for 10 minutes.

Add 18 cups of water and the ¼ cup of finely diced potatoes.

Bring to a boil and then lower the heat to a simmer.

Simmer for one hour and then taste for seasoning. Add more salt if necessary.

Add the remainder of the potatoes and allow the soup to simmer until the potatoes are tender.

If you can stand it, allow the soup to cool, place it in the refrigerator and heat servings the following day. This is best. The seasoning soaks into the meat and potatoes.

If not, allow the soup to cool until it can be skimmed. Skim, serve and enjoy.

How many servings? I don’t know; I never measured the final result.

Although I don’t recommend it, you can substitute ground beef. If used, follow the instructions until the diced tomatoes are added. Drain the meat before this step and continue to follow the recipe.

I know there's a lot of canned vegetable in this recipe. I've tried fresh and don't like the results. If you even think about using Veg-All, I'll find you and kill you. That stuff ruins a good soup. 

Another thing: Other than the pinto beans, I prefer Del-Monte canned vegetables. To me, they taste better. As far as the pinto beans, I like Ranch Style brand pintos. 

Finally: I prefer the diced tomatoes with garlic and onions. It really doesn't make a huge difference, but I'm a perfectionist with my soup. 

I just thought of something else: Somebody once asked why I didn't put Lima beans in the soup. My immediate reaction was to vomit. I had to stay in bed for a week.