An Inconvenient Truth - Quick Corn Chowder

The inconvenient truth is that I am waking up every morning with a headache.  I can't be sure if this is because my eyes need to be checked, or because one of my Yorkies sleeps on my head.

Another inconvenient truth is that there is nothing wrong with using convenience foods.  There, I said it and I'm glad.

I've never understood food snobbery, or any other kind of snobbery, for that matter.  My grandmother's favorite convenience food was Campbell's tomato soup.  It shows up in her fabulous cabbage soup and stuffed cabbage, and in a pinch, she could make a "Jewish" spaghetti sauce out of it as well.

She never made green bean casserole with Campbell's cream of mushroom soup, or California dip with Lipton's onion soup mix, but I sure did, and so did most of my cooking friends.  The vast majority of my recipes are "from scratch" but if a convenience food is good, why not use it?  Look at the ingredient list on the back of the box or jar and if you can pronounce everything on it, chances are it's pretty good.

Not every convenience food comes in a red and white can.  Prepared sauces for pasta and proteins, puff pastry, phyllo (filo), tartar and seafood sauces, salad dressings, bread crumbs, stuffing mixes, broths and stocks, cake mixes, pudding mixes, Jell-o, frozen vegetables, canned vegetables (you can't make Ratner's vegetable cutlet without canned vegetables), and on and on.  Hellman's mayonnaise is a convenience food.  So is barbecue sauce and dry pasta.   It's a good time to be a home cook.  And even Martha Stewart uses frozen puff pastry to make her pigs in blanket.

I have no idea where my mother got this recipe.  It's ridiculously good.

1 - 10 ½ ounce can Campbell’s Cream of Potato Soup

1 - 15 ounce can creamed corn

1 soup can half-and-half

1-2 tablespoons butter

Salt and freshly ground black pepper

Stir all the ingredients together in a saucepan over medium heat, then top with a lump of butter.  Salt and pepper to taste. 

A Mom's Prayer for Veteran's Day: Put Down Your Guns and Pick Up Your Forks - Southern Boiled Dinner and Wings in Cola Sauce

I am a Mom, and Moms don't like war.  We don't like war for the obvious reason:  those are our sons, and now our daughters, who are sent by our government to Who-Knows-Where to fight Who-Knows-Who.  Sometimes to die.  Sometimes to lose limbs, eyes, brain function, sanity.  So it is now, and so it has always been, and so we have always prayed for peace, back to Biblical times and beyond:

And many people shall go and say, Come ye, and let us go up to the mountain of the Lord, to the house of the God of Jacob; and He will teach us of His ways, and we will walk in His paths: for out of Zion shall go forth the law, and the word of the Lord from Jerusalem. And He shall judge among the nations, and shall rebuke many people: and they shall beat their swords into plowshares, and their spears into pruning hooks: nation shall not lift up sword against nation, neither shall they learn war any more. - Isaiah  2:4                   

Prayers for peace notwithstanding, I cannot remember a time in my own life without the dark cloud  of war.  I was born during the Korean War, just 7 years after the end of World War II and the end of the Holocaust.  I came of age during the Vietnam War.   When I woke up this morning, we were at war in the Middle East, just as we have been since 2002.  And so it goes.

War is evil, perhaps the greatest Evil of all, but it is a necessary Evil because there have always been   depraved, greedy, power-hungry people in charge of certain governments, and to keep their rule intact, they must wage war.  To stop them, we must go to war as well.  Then, there have always been religious fanatics whose misguided Moms raise them to believe that to die in the service of their cause is a glorious and honorable thing, especially if they can take a few hundred of their enemy with them.

Sane Moms know that War is Hell, and the effect it has on our military sons and daughters can be life-changing in the worst possible ways.  Their sacrifice is immeasurable and today, this Veteran's Day, belongs to them.

And now, some hearty chow.

Southern Boiled Dinner

About 6 quarts of water in a large, deep pot
3 large cloves peeled garlic
1 bay leaf
2 tablespoons Paula Deen's House Seasoning
2 tablespoons Lawry's seasoned salt
2 tablespoons Tabasco brand chipotle pepper hot sauce
8 tablespoons (1 stick) butter

1 - 2 1/2 pound smoked pork shoulder butt
1 pound fresh Brussel sprouts, stem end trimmed
1 1/2 pounds tiny new potatoes
1 or 2 small rutabagas (yellow turnips), peeled and cubed
1 pound Melissa brand boiler onions, peeled; leave the root end intact

Remove the plastic from around the pork, but leave the netting intact.  Place the pork in your pot, and cover with water.  Do not overfill, as you will be adding the vegetables a little later.  Turn heat on high, and add the House Seasoning, seasoned salt, and Tabasco to the water.  Bring to a boil, then reduce to medium.  Tilt the lid onto the pot so some of the steam can escape, then cook for 1 hour.  Add the rutabaga and cook 15 minutes.  Add the butter and the remaining vegetables and cook another 20 minutes or until they are done.

Remove the pork to a cutting board, and while still hot, carefully pull off the netting and discard.  Cover with a little foil and let sit about 15 minutes.  With a slotted spoon, remove all of the vegetable from the liquid and place in a 9x13 aluminum tray or baking dish.  Discard the bay leaf. Turn the heat under the pot on high and bring to a boil.  Now reduce the liquid in the pot by at least half.  It will still be thin, but it will look richer and buttery.  Ladle some of the buttery liquid over the vegetables in the dish.

Slice the pork thinly and arrange over the vegetables.  Ladle more of the buttery pot likker over the meat.  Serve immediately or cover and refrigerate for the next day's meal.  Reserve as much of the remaining pot likker as you like.  You can use it to moisten the dish before reheating, or put out as a gravy, or offer to real southerners with some corn bread for dipping.

Chicken Wings in Cola Sauce

This must be a southern thing, as I also came across a recipe where turkey legs are cooked in lemon-lime soda before being grilled ... anyway, I happened across this recipe for Wings in Cola while doing a random search, and the rest is history.  Delicious history.  Of course I tweaked it.  So it is a little sweet with a little heat. 

5 pounds frozen chicken wingettes (Cooking Good brand at $2.39 a pound.  Buy fresh if you like, but do the math first.)
Garlic salt
Onion powder
"Slap Ya Mama" brand white pepper Cajun blend, or cayenne pepper, totally at your own discretion
1.25 liter bottle Coca-Cola (use the real stuff, please)
1 3/4 cup packed light brown sugar
3 1/2 tablespoons Worcestershire sauce
Tabasco sauce, to taste (I used 2 glugs, which made it just a trifle spicy, which I liked)

Preheat the oven to 400 degrees.

Place the frozen wings in a single layer in an aluminum baking tray deep enough for the liquid.  Sprinkle liberally with the garlic salt and onion powder, and use a somewhat lighter hand in sprinkling over the Slap Ya Mama spice blend, or use a pinch of cayenne.  Combine the remaining ingredients, whisk together so that the sugar dissolves, and pour over the wings.  Cover the pan tightly with aluminum foil and place in the oven for two hours, turning the wings every thirty minutes.  Uncover the wings, and return to the oven for 3-4 additional hours, until the sauce is well reduced but not dried out and the wings are very tender and glazed.  During that time, continue turning the wings every thirty minutes.

Then eat them right away.  You can reheat them the next day and they are delicious, but these taste best right out of the oven.  Serve them to your favorite veteran.

Fish Fingers and Custard

In recognition of the recent season finale of Doctor Who, I prepared a fish dish.

Fish fingers and custard: what we are NOT preparing with those lovely frozen flounder filets I picked up for $4.48 a pound at the Walmart grocery, TARDIS sauce notwithstanding:  http://altonbrown.com/a-meal-fit-for-a-doctor/

And here is what we are preparing: pecan and cornmeal crusted flounder filets.

This is extraordinarily easy, and can be served for dinner during the work week.  You don't even have to set up a breading station.  The only pre-planning necessary is to place the bag of fish fillets in the refrigerator the evening before, so they will be completely defrosted when you are ready to cook them.

Preheat the oven to 350 degrees.  Put 2 tablespoons of butter and 2 tablespoons of olive oil into a 9 x 13 (or larger) baking dish and place in the preheating oven while you bread the fish.  Repeat with a second baking dish.  Check to make sure the butter doesn't burn.

Combine a cup of coarse cornmeal and a cup of pecan meal.  Season with a tablespoon of Old Bay Seasoning and use a fork to disperse it throughout.  Remove the fillets from their individual wrappers, but do not pat dry.  Bread the fillets on both sides in the cornmeal mixture, patting the crumbs onto the fish to help it adhere.  Remove the baking pan from the oven and place half the breaded fillets carefully into the melted butter/oil mixture.  Place in the oven and repeat with the second pan and remaining breaded fillets.  Bake until the breading is toasty, then with a spatula carefully turn each fillet.  Bake until the second side is also toasty and the fish flakes easily.  Don't  let the fish dry out.  Serve immediately with TARDIS tartar sauce.

And here's a variation I prepared and posted a couple of years ago:

Catfish nuggets are odd shaped pieces of catfish, ends and such, that are delicious but esthetically displeasing.  No neat fillets there.  At $3.99 a pound, I had to come up with something tasty.  And I did, using some of the pecan meal I picked up on our last trip to Atlanta.

Pecan meal is just finely chopped pecans, so you can certainly chop 'em yourself, but I like buying the meal because it is just the right consistency for breading fish and chicken.  For a pound of fish, all I do is  take some of the pecan meal and season it with garlic salt, pepper, dried thyme and paprika.  I then melt a stick of butter, and dip each piece of catfish in the butter, then the seasoned pecan meal.  Lightly butter a baking pan or dish, and place the prepared fish on it, single layer.  Bake in a 350 degree oven until the pecans are toasty, then carefully turn each piece over and return to the oven until that side has toasty nuts as well.  Yes, I really wrote that.

Quash the Squash - Fall Harvest Manicotti with Sage Cream Sauce

I blame Starbucks.

While it may be true that I consider the Cadbury Egg to represent the first sign of spring (instead of the crocus, which is what my second grade teacher taught me back at P.S. 119), I've never thought of the Starbuck's Pumpkin Spice Latte as the first sign of fall.  Apparently I am out of step with the rest of the world.  If Facebook postings were any indication, people have been eagerly anticipating the availability of the pumpkin spice latte with far more enthusiasm than I show at the reissue of my annual Wawa favorite, the turkey bowl (slices of turkey in gravy over half mashed potatoes and half stuffing, topped with cranberry sauce.  Now that's a great lunch!)

This year, the pumpkin craze has slopped over into all aspects of human nutrition, and I say it is time to quash the squash.  Okay, I admit that I did taste a little of the pumpkin spice coffee at Wawa, and it was just okay (better when I followed an employee's suggestion and mixed it half and half with the French vanilla), and that Paula Deen's recipe for gooey butter bars is even better with pumpkin added,   but it seems to me that enough is enough, and it is time to move on to some other type of vegetable worship.  I would suggest the rutabaga, but I don't see Starbucks picking up on that at all.

All kidding aside, for someone who never even tasted pumpkin until I was a freshman in college, I do love it, in both its sweet and savory permutations.

Fall Harvest Manicotti with Sage Cream Sauce

2 packages (8 ounces each) manicotti shells (you will use 20 of the shells)

1/2 pound mild pan sausage

1 large or 2 average green onions, white and green parts sliced

5 - 6 fresh sage leaves, halved lengthwise and cut crosswise (about 2 tablespoons)

granulated garlic

crushed red pepper (optional)

• 1 container (15 ounces) whole milk ricotta cheese
• 1 can (15 ounces) pure pumpkin puree
• 1 1/2 cups shredded mozzarella cheese
• 1/3 cup grated Pecorino Romano cheese
• black pepper
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon ground nutmeg
• 2 eggs, lightly beaten

4 cups thin sage cream sauce for cooking the shells (recipe follows)

4 cups medium sage cream sauce for serving
2 cups shredded mozzarella cheese

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In a large skillet break up the sausage as it browns.  After some of the fat has been rendered, add the green onion, the sage, garlic, and crushed red pepper.  Continue cooking a few more minutes, then remove from the heat and let cool while you prepare the cheese and pumpkin filling.

• In a large bowl, mix ricotta cheese, pumpkin, 1 1/2 cup mozzarella cheese, the Pecorino Romano, pepper, parsley, nutmeg and eggs.  With a slotted spoon, move the cooled sausage to the bowl, and stir it into the cheese and pumpkin mixture.  Taste and season.  You will probably not need any salt, as both the Romano cheese and the sausage bring a lot of salt to the recipe.  Cover the bowl and place in the refrigerator for a few hours, or overnight.  Don't skip this step, it really does make a difference in the intensity of the flavors.

• Preheat oven to 350 degrees, and now comes the really neat part of the recipe.  You will not be cooking the manicotti shells before filling them.  If you are like me, you hated have to boil manicotti and jumbo pasta shells, because whenever I boil them first, they break apart, plus those floppy, slippery shells are difficult to fill.
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• Fill 20 uncooked manicotti shells with the cheese-pumpkin-sausage mixture. The easiest way to do this is to put about a third of the mixture in a one-gallon plastic storage bag, press the mixture toward one corner and snip that corner with scissors. Use this to pipe the mixture into each end of the manicotti tube so that the filling meets in the middle.  Do not overfill.  Repeat with the remaining mixture.  If you have leftover filling, set it aside.
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• Spread a little of the sauce on the bottom of  two  9 x 13 baking dishes, then place the filled manicotti in the dishes.  Pour the remaining sauce over all, cover tightly with aluminum foil, and bake in the preheated oven for 45 minutes.  Remove the foil, and with two spoons, carefully turn each manicotti over.  Put the foil back on and place back in the oven for another 15 minutes, until the manicotti is tender. 

                     

• Now you can see that the manicotti shells actually cooked in the sauce, so there is very little sauce left.  All the delicious flavor from the sauce has permeated the pasta.   When the shells are almost done, prepare the medium sage cream sauce and keep warm.  Remove the cooked manicotti from the oven and pour half the medium cream sauce over each dish.  Sprinkle a cup of mozzarella cheese on top of each dish, and return to the oven to bake just a few minutes until the cheese is melted.  This will feed a lot of people.

Thin Sage Cream Sauce

4 tablespoons butter 1/2 teaspoon dried rosemary 1/2 teaspoon dried thyme 1 teaspoon rubbed sage 4 tablespoons all-purpose flour

4 cups half-and-half

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

2 teaspoons brown sugar

salt and ground black pepper to taste

Melt the butter in a saucepan over medium heat. Mix the rosemary, thyme, sage and flour into the butter mixture; cook and stir until smooth, and bubbling, and there is no lingering "raw" flour smell, maybe 2-3 minutes.

Stir the half-and-half into the flour mixture a little at a time, allowing each addition to incorporate fully before adding more. Stir in the nutmeg, cinnamon, brown sugar, salt, and pepper and cook and stir until smooth. This is going to give you a thin sauce, based on the proportion of 1 tablespoon each butter and flour to 1 cup of half-and-half, just right for cooking the stuffed shells without having to boil the pasta first. Medium Sage Cream Sauce:  prepare exactly the same as for the thin sauce, except increase the butter and the flour to 8 tablespoons each, or in simpler terms, 1 stick of butter and 1/2 cup flour.  What to do with the leftover filling?  Use it to fill as many of the remaining 8 shells as you can, and use a jar of Barilla marinara sauce.  Add a little water, which will help to cook the shells while baking.  Cover tightly with aluminum foil, and bake till shells are tender. Do the cheese thing, and put back into the oven another 10 minutes or until the cheese is melted.  I have to tell you, these manicotti are delicious with either sauce.

An Ordinary Woman - Seafood Stuffing Casserole

Today's inspirational ear worm comes from that grumpy old misogynist, Henry Higgins, who is, as he tells his friend Pickering, just an ordinary man.  Yeah, right.  With that house, and live-in staff constantly dusting the furniture, and the money to pursue his esoteric specialty?  I wouldn't mind being that ordinary, not at all.

I am, I suppose, an ordinary woman, although I have none of Professor Higgins' worldly goods.  I cook, I knit, I raise cats and dogs, I enjoy my family and friends.  A full pantry makes me smile.  So does a well-stocked freezer, and some of that Thanksgiving stuffing bread I baked last week.

I like my job.  The pay is lousy, but the emotional rewards are indescribable.  The benefits are pretty good, but the emotional toll can be beyond heart-wrenching.  It's a mixed bag.  After a couple of stressful days, I really need some sort of release that does not necessarily result in a naive young woman belting out "the rain in Spain stays mainly on the plain."  I could knit a tea cozy, or I could start to drink heavily or I could chop an onion and see where it takes me.  So I grabbed a very sharp knife ...

Seafood Stuffing Casserole

1 onion, chopped (or half of a Vidalia)
1 small celery stalk, chopped
1/2 carrot, chopped
6 cloves garlic, peeled and sliced
1 tablespoon olive oil
1 tablespoon butter
2 oz. mild pan sausage
2 cups crumbled Thanksgiving stuffing bread, divided (see November 4 recipes)
1 flat can chopped clams, undrained
Mixed raw seafood (I used about 6 frozen shrimp and 8 frozen Patagonian scallops)
1/2 cup frozen mixed vegetables (corn, peas, cut green beans)
2 tablespoons chopped pimentos, drained
1 can cream of mushroom soup
2 tablespoons white wine

shredded Swiss cheese
French's French fried onions

In a stove-top-to-oven pan, heat the oil and butter over medium heat, and add the onion, celery and onion.  After a few minutes add the garlic.  Lower the heat and sauté the vegetables for a good while so they slowly caramelize. Do not season the vegetables at this point.  Add the sausage and break up with a wooden spoon as it browns.  Stir in some rubbed sage, black pepper, pinch of kosher salt, and remove the pan from the heat.

Preheat the oven to 350 degrees.  Spread out 1-1/2 cups of the bread on a small ovenproof pan and place into the oven to dry it out.   Add the bread to the pan along with the undrained clams and stir to combine well.  Place the seafood and vegetables in a colander and run some cold water over for about 2 minutes, then let drain well.  Add the seafood and vegetables to the pan along with the pimentos.  Finally, stir in the mushroom soup and wine.  Taste and add whatever seasoning is needed.  I used a pinch of sage and of thyme, and a sprinkle of granulated garlic.

Combine the remaining crumbled bread with an equal amount of Swiss cheese, and sprinkle across the top of the casserole.  Bake for 15 minutes, remove from oven.  Sprinkle some French fried onions across the top, return to the oven and bake another 10-15 minutes, until the casserole bubbles and the onions darken slightly.

This is a very nice side dish.  With a bit more seafood and mixed vegetables, it could work as a main dish entree.