#TRAVELBLOG POST #8 - SAILING OVER THE BOUNDING MAIN

SAILING, SAILING, OVER THE BOUNDING MAIN

What the hell does that mean, anyway?  What is a bounding main?  Is that anything like trying to move through crashing white caps?  Thirty foot waves?  Is it really sailing or hydroplaning?

Not to complain, because this has been an awesome cruise, and this is truly outside of the control of the Captain and the bridge crews, but this ship has not stopped bucking like a bronco on speed since we left Port Canaveral.  It's rocking like Jerry Lee Lewis and rolling like Tina Turner.  Our steady speed and careful navigation does not deserve this type of beating, especially since it won't let up.

We've been on a couple of cruises which each had a day or two of serious rocking.  The last time, we were playing rope-a-dope with Hurricane Sandy.  But for some reason, this cruise has been an eight day roller coaster ride despite the complete absence of hurricane conditions.  (Unless you want to count that water spout we all saw on the second day of the cruise, which I don't because it was really off in the distance.) The ship is only level when we are in port.  The rest of the time, it tilts and twists like a particularly limber pole dancer.  Since I am a bona fide klutz who has gotten seasick on more than one occasion, I am constantly tipping one way or another, trying to keep my balance and my dignity.

Which just goes to prove that I made a good judgment call all those years ago when Bethe called to suggest we all go on another cruise together that wasn't on Carnival or Norwegian.  She told me to think about ABC - Aruba, Bonaire, and Curacao - on Windjammer.  Very exciting, except Windjammer was practically a sailboat.  Sailing the exotic southern Caribbean in a floating hotel was one thing; attempting that in an oversized canoe was something else.

So then came our second formal night.  Rob and I had decided a while back that we wanted to have a nice picture taken while we were onboard, so I carefully picked the dress, which I had gotten some years ago to wear at a wedding, and took the matching shoes.

These shoes, with the three inch heel and the snappy ankle strap.  Shoes I only wear with that particular dress on special occasions.  Shoes that I can just barely manage to wear for short periods of time under very controlled circumstances.  Pretty shoes for sure, but hardly practical for someone with dinky ankles and the innate ability to tip over while wearing flats. So I never wear heels to work, and the last pair of dress up shoes I bought to wear to my niece Mara's wedding were flats. I still tripped occasionally but at least I didn't have as far to fall.

But just this once, for the picture, I wanted to look really good, and besides, hurricane season was over, right?

I am not sure how we managed to stand upright for the picture-taking.  There were times I felt Rob was going to accidentally push me over because of the relentless motion of the ship.  We were clutching on to each other to keep from falling.  I was certain those photos would come out ghastly, but the photographer turned out to be quite talented and all I can say is not too shabby.


After dinner, all dressed up and feeling pretty, if just a bit unbalanced, we headed to one of the shows.  Walking to the lounge, and maneuvering up and down the stairs was akin to bungee jumping.  If it wasn't for Robert, I'd still be sitting there, unable to move.  And if it wasn't for the motion sickness wristbands I have been wearing constantly, I would be face down on my bed, sick as a dog, missing the whole cruise because I would be passed out from the Bonine.

So it's been interesting.  Good thing I still have a sense of humor.

I Woke Up in Love This Morning - Creamy Saffron Paella Salad

I woke up in love this morning
I woke up in love this morning
Went to sleep with you on my mind
I woke up in love this morning
I woke up in love this morning
Went to sleep with you on my mind

I woke up at 4:13 this morning for what I thought was the usual reason, but soon realized I was in the midst of an Insane Itching Episode, the kind that makes me want to shred my skin from my body.  I finally had to take a hydroxizine, something I haven't needed in months, and relief slowly took over.  In the meantime, my mind was consumed with those two containers of white rice that accompanied our order from the Chinese take-out last night.  I thought about making arancini - Italian rice balls - but I did not have all the ingredients, not even close, and besides, I did not feel like frying yet again.

Then I considered some kind of rice salad.  I have been making a wonderful Paella Salad for years, which I like to serve as part of a brunch buffet, and I had most of the ingredients, so after a half hour or so of noodling about on the Internet I made my decision.  Well, sort of, because I wanted to change the dressing.  Actually, I needed to change the dressing, because normally I would cook the rice in chicken broth imbued with saffron.  Since the rice is already cooked and cooled, I decided to try a saffron mayonnaise dressing instead of the clear Italian dressing I would normally use to capture that lovely saffron flavor.  I made a few other minor changes to my original recipe, and this is the result.

Creamy Saffron Paella Rice Salad

Saffron Mayonnaise Dressing:
1/2 teaspoon saffron threads
1 tablespoon hot water
2/3 cup Hellman's mayonnaise
1 tablespoon freshly squeezed lemon juice
1 clove garlic
Kosher salt
White pepper
Cayenne pepper

Soak the saffron threads in the water for at least 5 minutes.  In a mixing bowl, add the saffron water and threads to the mayonnaise.  Add the lemon juice, and whisk together.  With a microplane, grate in a very small amount of garlic, maybe 1/4 of the clove.  Season with the salt, pepper, and cayenne, to taste. Whisk everything together and refrigerate the dressing while you assemble the rest of the salad.

Rice Salad:
1 large container cooked white rice (Chinese take-out), chilled, broken up into a large missing bowl
1 cup frozen petit peas, defrosted under warm water and well-drained
1 large plum tomato, seeded and chopped
1 bunch green onions, white and light green parts, sliced
1/4 cup chopped bell peppers, any colors (I used a combination of red and orange mini sweet peppers, which is what I happened to have in the refrigerator)
1 - 1/2 cup cooked white meat chicken, cubed small
4 oz. (about 3/4 cup) diced Hillshire Farms kielbasa
1 1/2 cup flake style imitation crab, broken up by hand

Combine the rice salad ingredients in a large mixing bowl.  Toss gently to combine.  With a rubber spatula, fold the saffron mayonnaise into the rice salad.  This recipe makes quite a lot, so feel free to cut it in half for smaller groups.

*EDITED 12/28/14 - if the rice salad seems dry, prepare another batch or half batch of dressing, and fold into the salad.

Okay ... the Van Gogh episode is on Doctor Who, get ready to leak tears.

Happy birthday to you, yeah! - Triple Chocolate Cupcakes

They say it's your birthday

It's my birthday too, yeah
They say it's your birthday
We're gonna have a good time
I'm glad it's your birthday
Happy birthday to you!

I woke up this morning, and my first thought was, whoo hoo, I can collect Social Security!  That's me, thankful for the small things.  I don't want to retire, not now, not for a good number of years, God willing.  But it's nice to have the option.

When I was a junior in high school, Honors English, our class was given an unusual writing assignment.  We were to write our own obituaries.  Some parents were rather upset at the morbid nature of the assignment and complained to school administration, but since I never told my grandparents anything they didn't absolutely need to know about what went on at school, they had no opinion on the matter.

My problem in completing this assignment was that I had never imagined a future for myself.  I had no dreams of husband, children, nor accomplishments.  I was 15 years old, in the early throes of a depression that would chase me the rest of my life.  My relationship with my grandparents had gone permanently south, and all I could dream of was getting out, but seeing no way to do so.

If I remember correctly, as a result of the complaints, the essays were not graded.  But they were returned to us with some comments, and all I can recall is my impression that the teacher was annoyed with me.  In retrospect, perhaps she was concerned, or even worried.  All I know is that she did not like the obituary I wrote for myself, in which "Cindy Morris, a graduate of Lawrence High School, became a war correspondent in Vietnam and was killed while covering a story.  She was 28 years old.  No husband, no children."  No Pulitzer Prizes, either.

As you might imagine, things have gotten a lot better since then.  They also got a lot worse at times, but that's life, as they say.

So today, on my 62nd birthday, I am happy and grateful to be here.

And I am going to bake cupcakes.  These are for my office peeps; I had planned on making them before Christmas, but epic fail and all that.  I think I'll freeze the baked cupcakes until Sunday, and then I'll frost them.

Triple Chocolate Cupcakes

1 (18.25 ounce) package devil’s food cake mix (with pudding in the mix)
1 (3.4 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1/4 teaspoon pure almond extract
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water 
1 cup real chocolate chips

1. Preheat oven to 350 degrees F. Line 2 - 12 cup muffin tins with paper liners or spray with non-stick cooking spray.

2. Using a stand mixer or with a hand mixer in a large bowl, beat together all of the ingredients except for the chocolate chips. Beat for about two minutes on medium speed until well combined. Stir in the chocolate chips by hand.

3. Spray a regular ice cream scoop with release spray, and scoop, distributing the batter between the muffin cups.

4. Bake in preheated oven for 22-24 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.

5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.  

MERRY CHRISTMAS!

MERRY CHRISTMAS!! - There, I said it and I'm glad.  And that's all I'm going to say about that, except to add, God bless us, every one.

It has already been a wonderful day.  I slept late.  My little girl dog, Chelsea Rose, did her business ON THE PEE PEE PAD.  Her Christmas present to her Daddy and me.  I have a leisurely day of cooking ahead of me, and all the ingredients I need.  I am drinking my first cup of coffee.  I just opened the remaining Christmas cards from my office peeps, and I am going to be able to slice into that fruitcake I started boozifying a month ago.  Most of all, I am going to spend the day at home with the people I love best in the world.

The cooking plan is going to focus around another smoked chicken and a beef eye round roast.  This time I am smoking a whole cut up chicken with the skin left on, and using a mesquite, rather than a hickory smoker bag.  I am not planning on saucing it under the broiler, as I did last time, but instead will serve it with a side of white barbecue sauce.  The eye round, which is my favorite cut for roast beef (since I cannot afford to even consider serving my real favorite, prime rib, at home) has been seasoned, well-wrapped, frozen for six months, and now defrosted and ready for it's last hurrah.

Now was to the white sauce - I went so far as to ask my friend Dave, who heads home to Alabama for the holidays, if he was going to be anywhere near Decatur, so he could pick me up a bottle of this quintessentially Alabama barbecue sauce at Big Bob Gibson's.  Unfortunately, Decatur is way north of the Abercrombie Family Homestead.  Rob and I usually route ourselves through Decatur when we are returning from Little Rock, but we aren't expecting to make a trip up there until this summer, if at all.  Fortunately, the recipe, which is from Chris Lilly's Big Bob Gibson's BBQ Cookbook, is all over the Internet, so I made my own.  The recipe is ridiculously easy.

The eye round is still slightly frozen in the center, so I am going to wait to put it into the oven.  I prepare it by following Paula Deen's recipe for Perfect Eye-of-Round Roast, which is similar to the recipe I followed for years before.  I like her seasoning combination, so that is what has been permeating this particular piece of beef, albeit slowly, for the past six months.  Eye of round can be a tougher cut of meat, so the trick is to seal off the exterior when cooking, and to slice it thinly for serving.

The next big project on my cooking list is potato latkes.  I am well aware that Hanukkah ended at sundown last night, but I never got the chance to make my own latkes while Hanukkah was still in full swing.  And they go so good with beef!  Since I am making a relatively small amount, this is going to be very old-fashioned - I am going to hand-grate the potatoes, and fry them on top of the stove instead of using the electric fry pan.  Messy, but worth it.

I am also going to serve Jonah crab claws, but that requires minimal cooking.  I get them in BJ's and the price is not bad.  Definitely cheaper than a drive down to Miami Beach to Joe's Stone Crab.  Not that these are stone crab claws, but they are delicious in their own right.  Just remember to always defrost crab of any kind overnight in the refrigerator, not under cold running water or in the microwave.

A word about crab and crab meat.  As you might imagine, I have strong opinions. Back in New York, we only ate Alaskan king crab, which was purchased frozen, defrosted, and eaten with a Russian-type dressing as a "cocktail".  It wasn't until I moved to Florida that I became familiar with blue crab, which, in my opinion, was vastly inferior to king, or snow crab.  I had tasted soft-shell crabs a few times, but never gave much thought as to what kind of crab they were.  Over the years, I have learned more about blue crab, and am willing to admit that jumbo lump crabmeat is almost as good as Alaskan king crab.  Both of those are ridiculously overpriced, up there with my favorite food in the universe, cold water lobster, so purchase for home consumption is limited.  The Jonah crab claws are a nice compromise.  I've also developed a pretty good recipe for crab cakes, using pasteurized blue crab meat, and they are not half bad.  But nothing compares to eating crab meat out of the shell, dipped in a little butter, cocktail sauce, or tartar sauce.  I'm going to warm these Jonahs in some garlic butter, and enjoy them while making an utter mess of my hands and face.

I have other things on my list, like Kingstowne Wraps, seafood fra diavolo over pasta, mussels in wine sauce, devilled eggs, seafood salad, and tzatziki sauce to go with a naan bread in my fridge, but I've got a whole weekend ahead.  So stay tuned, and click on the link for some of the components of an awesome Christmas dinner.

Christmas Recipes:
Mesquite Smoked Chicken
Big Bob Gibson's White Bar-B-Q Sauce
Eye Round Roast
Hanukkah Potato Latkes
Garlic Butter Jonah Crab Claws

Oh, What a Beautiful Morning (Not) - Mushroom Cappuccino

I don't drink.  I don't smoke.  I don't abuse drugs of any kind.  I don't get it. Why do I feel so awful this morning?  I am not depressed - far from it. This is Christmas Eve day, and I am happy.  I am wearing red slacks (very daring for me), a white sweater, green socks, a green scarf, and even a green bracelet.  I am going to put on the Christmas bell earrings Terry gave me.  When I get into the office, I am going to enjoy the company of my friends and the joy of the season.  So what's the deal with these hangover-like symptoms?

The Orlando Magic played the Boston Celtics last night (not the Brooklyn Nets as I previously reported) and, for the first time ever when I am there watching the game in person, the Magic won. Whoop Whoop!  The only sad part of the evening was when Jameer Nelson  came out wearing Boston green, and when the Magic did their best to try to lose the game in the fourth quarter.  But overall, a happy occasion.

I refuse to let my elderly aches and pains spoil Christmas for me.  There, I said it.

It happens to be a lovely day outdoors, a little humid but nothing really bad. I noticed a few new sculptures around town.  Kissimmee is so cool like that, displaying outdoor sculptures in the historic downtown area.  Maybe I can get some photos.  Or I can snag them from the internet. The coolest one right now is a sculpture in honor of Andy Warhol, and is presently in front of the Kissimmee Welcome Station, at the intersection of Broadway Avenue, Neptune Road, and Main Street.

I previously posted the galloping horse sculpture as part of the December 21 Travelblog entry.  There were others that I snapped that day:

I definitely want to get a photo of the Andy Warhol sculpture before it is moved out.  Regretably, I never did get a picture of the bull sculpture across from the police station, which is a shame, because it reminded me in a rather endearing way of the larger Smithtown Bull at the fork of Routes 25 and 25A in Smithtown, back home on Long Island.

He always manages to make an impression on drivers heading east or west along Long Island's North Shore.

The morning continued on a positive note, with me donning my Christmas bell earrings, and having my second cup of coffee accompanied by a piece of Terry's eclair cake.  And I have to show off her handmade gift to me:

That's the top half of a warm and fleecy blanket, bearing the face of a Yorkie wearing glasses.  It is so perfect for me and I am so thrilled that she made it.  Handmade gifts, the best.  Every year I promise myself I am going to bang out a whole bunch of hand knits to give away at the holidays, and every year I fail miserably.  Unlike the Yarn Harlot, I can't knock off a pair of mittens in one day, a pair of socks in two.  These old fingers don't move that fast (let's face it, they never did), and with my ADD, I'm always being distracted by a chicken or Fox News.

We ended the day a little earlier than usual which gave me time to swoosh into Publix for last minute stuff, well before they close for Christmas Eve. And now I can go ahead and attempt the Mushroom Cappuccino because I am really craving some nice hot soup, and because I don't think I am up to cooking anything else this evening.

Incidentally, the directions provided by the steakhouse are a bit bare bones, and a trifle confusing.  Sometimes ingredients are listed, and then never mentioned in the cooking instructions.  Should you add them to the cooking food, or should you use them for garnish?  Or maybe just use them as props for the picture you plan on taking for the food blog?

I tried to break the steps down so it sort of resembles a recipe written for a home cook instead of a professional chef.  I also tried to incorporate those "extra" ingredients in a logical manner.

Fahrenheit 555 Steakhouse's Mushroom Cappuccino

1 pound chopped assorted mushrooms
1/3 cup finely chopped onion
1 large clove finely chopped garlic
4 tablespoons (one-half stick) butter
1 - 32 oz. box chicken stock (or 2 pints homemade)
1 pinch of dried thyme, broken up in your hand
Kosher salt, to taste
White pepper, to taste
1 teaspoon parsley
1 pint of heavy cream
Few drops of black truffle oil

Over medium heat, melt the butter.  Add the onion and garlic and sauté just until soft and aromatic.  Add the chopped mushrooms. and stir to coat with the butter.  Sauté the mushrooms just until they start to release liquid. Add the chicken stock, and over medium-high heat, bring to a boil.  Lower the heat to low, adding the thyme, salt, and white pepper.  Simmer for about 10 minutes or until the mushrooms are done.  Add the parsley.

Blend in a blender or with an immersion (stick) blender.  Once the soup is back in the pan, add the cream and a few drops of the truffle oil.  Heat gently to let the flavors develop.  Adjust the seasoning. Serve hot, with bread.

Dancing Cheek to Cheek - Recipe Critique: Thoughts on Turkey Tetrazzini

Today's ear worm, courtesy of Fred Astaire and Irving Berlin:

Heaven, I'm in Heaven

And my heart beats so that I can hardly speak

And I seem to find the happiness I seek

When we're out together dancing cheek to cheek

I think it jumped into my head because I was thinking of critique, and well, it rhymes.  Simple minds, simple pleasures, that's me.

I also thought I had previously provided the link to the recipe for the Pioneer Woman's Turkey Tetrazzini, but I can't find it, so here it is.  Since I did prepare it the post-holiday weekend with some leftover Thanksgiving turkey (thank you, Sir Spatchcock!), strictly according to her recipe (well, almost), I'd like to critique it, with some notes to myself as to what I will change next time. 

Pioneer Woman's Turkey Tetrazzini

1-1/2 pound Thin Spaghetti, Broken In Half
4 Tablespoons Butter
4 cloves Garlic, Minced
1 pound White Mushrooms, Quartered
1/2 teaspoon Salt
1 cup White Wine
1/3 cup Flour
4 cups Turkey (or Chicken) Broth
1 block 8 Ounce Cream Cheese
3 cups Cooked (leftover) Turkey, Shredded Or Diced
1 cup Finely Chopped Black Olives
1-1/2 cup Frozen Green Peas
4 slices Bacon, Fried And Cut Into Bits
1 cup Grated Monterey Jack Cheese
1 cup Grated Parmesan Cheese
 Salt And Pepper, to taste
 Extra Broth For Thinning
1 cup Panko Bread Crumbs

Cook pasta until not quite done - al dente according to package instructions (it will finish cooking in the oven.) Drain, rinse, and set aside. In a large pot, heat butter over medium-high heat. Add garlic and saute for a couple of minutes. Add mushrooms and salt, then sauté for a couple more minutes. Pour in the wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half.  Sprinkle in flour, then stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.

Reduce heat to medium low. Cut cream cheese into pieces and add it to the pot. Stir it to melt (don't be concerned if the cream cheese remains in little bits for awhile; it'll melt eventually!) Add the leftover turkey, the olives, the peas, the bacon, and the cheeses. Stir to combine, adding salt and pepper as needed.

Add the cooked spaghetti and stir it to combine. Splash in more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven. If it's a little soupy, that's fine! Add up to 2 more cups of liquid if you think it needs it.

Pour the mixture into a large baking dish and sprinkle the top with Panko crumbs. Bake at 350 degrees F for 20 minutes, or until the casserole is bubbly and the crumbs are golden brown.

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Okay - first off, the dish was absolutely delicious as is.  But since I am always critical of anything I cook, my mind is usually 12 steps ahead, planning revisions.  So for next time: 

Ingredients - I used bucatini instead of thin spaghetti, but I would stick with that decision.  Bucatini is a thick spaghetti with a hole in the center, and it is good for hearty dishes like this one.  I also cut back the pasta to 12 ounces.  I would increase the turkey to four cups, and a note to myself is to use just the white meat.  For some reason it worked better in the casserole.

I would also like to try this cutting back slightly on the black olives, and then adding a small can of fire-roasted green chilies, and a very small jar of chopped pimentoes.  Both of these should be drained before adding them.  Most importantly, this dish screams out for sautéed onions, and I will be adding them even if I do nothing else to change the recipe.

No bread crumbs, panko or otherwise.  Possibly French's onion rings, or crushed potato chips, or more cheese.  Or I might keep the bread crumbs, but first toss them with melted butter.

Technique - my sauce just did not come out the way I envisioned, so I thought it best if I reverted to my tried and true cream sauce technique.  I also like more sauce in any dish that includes pasta, so I will adjust amounts accordingly:

12 tablespoons butter (1 1/2 stick)
6 cloves garlic, minced
1/2 large sweet onion, chopped
1 pound white mushrooms, quartered (I might like to substitute crimini here)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon granulated garlic
1 cup white wine (I'm leaning towards using 1/2 cup sherry instead)
3/4 cup flour
6 cups turkey (or chicken) stock
A few drops of Worcestershire sauce
A few drops of Tabasco (optional)

In a large pot, heat butter over medium-high heat. Add onion and garlic and saute for a couple of minutes. Add mushrooms, salt, pepper, and granulated garlic then sauté for a couple more minutes.  Sprinkle the flour over the vegetables then stir around for another minute. Pour in half the stock and stir, cooking for another few minutes until the roux thickens.  Gradually add about two-thirds of the remaining stock until the sauce is a little thicker than the final result you want.  Stir in the wine or sherry.  Add as much of the remaining stock as you like to achieve a medium thick sauce.  Add the Worcestershire and Tabasco.

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I'm going to try this the next time I have leftover turkey.  Which will not be for Christmas.  In the meantime, I highly recommend you follow Ree Drummond's recipe just as she wrote it.  If you don't have any turkey, you can poach 4 or 5 chicken breasts, or even better, pick up a rotisserie chicken from the market.  Truly delicious, the epitome of "home-cooked."

Christmas with the Doctor

I've pretty much got my Christmas plans in order.  Rob and I are going to spend Christmas Eve and Christmas Day, with the Doctor.  No, we're not sick.  And he's not that kind of Doctor.

He is this kind  of Doctor, all thirteen of him.  A son of Gallifrey.  A madman with a box.

BBC America will be broadcasting the Doctor Who Christmas Special on Christmas Day, but will be showing other episodes featuring other Doctors besides Twelve, starting on Christmas Eve.  In the U.K., Doctor Who Christmas Specials are a tradition, like Queen Elizabeth's Christmas Speech and plum pudding.

I don't plan on any sort of shopping immediately before or after Christmas Day.  I never go into stores the day after Christmas, because I'm not crazy, and besides, it's my birthday.  I do not get dressed for the outdoors.  I am walking no further than my kitchen, and from there, to my spot on the couch.

Of course I am going to cook, but that's not work.   We shall nibble and nap and I plan on some knitting, as well putting in some more time on my recipe collection.  Six ring binders so far, and probably three more to go.  We shall coddle the Yorkies and Anakin, shamelessly and repeatedly.

The menu for all this lazy living is going to be based on the contents of my freezer.  No time to do any major food shopping, as we are going to Amway Arena for a Magic game tonight.  We're playing the Brooklyn Nets, which is cool, because no matter who wins, I'm happy.

Raging River Brussel Sprouts AND Smoke 'em If You Got 'em Chicken

Well I woke up Sunday morning
With no way to hold my head, that didn't hurt
And the beer I had for breakfast wasn't bad,
So I had one more for dessert.
Then I fumbled in my closet through my clothes
And found my cleanest dirty shirt.
Then I washed my face and combed my hair
And stumbled down the stairs to meet the day.

Except for the beer, it sounds like Johnny Cash was singing that about me.  I haven't stumbled down the stairs yet, which means I haven't had my coffee yet.  Which doesn't bode well for man nor beast crossing my path.  Grrrr.

Chelsea - Before

We have so much to do today, the very thought is making me anxious.  Drive here, buy this, cook that, and buzz cut the dogs.  I'm leaning toward waiting until the end of the week when we can work them in between episodes of Doctor Who, but we have a tiny bit of a flea problem, and two bottles of flea shampoo on the counter.  My head hurts just thinking about it.

My weekend cooking list developed a life of it's own, and somehow I find myself at least emotionally committed to preparing that wonderful Mushroom Cappuccino we tasted on the cruise, a batch of potato latkes, and some smoked chicken. 

All I want to do, right here and now, is close this iPad and slide back under the covers.  Besides, Rob and I had some delicious potato latkes at the Wheeler's Hanukkah party, so we should be all latka-ed out for the year, right?  And did I mention my back hurts?

But first, from the Waste Not, Want Not Department:  Raging River Brussel Sprouts - I had about a half pound of bacon hanging out in the fridge, and being Sunday, I decided to offer it for Sunday breakfast.  All I did in lay the bacon out in an aluminum pan and stuck it into a 450 degree oven.  Well, first though, I sprinkled it with some Raging River Five Pepper Blend, from The Salt Table in Savannah, and then with a healthy amount of dark brown sugar.  When it was done to our liking, I removed the bacon to a clean aluminum pan with tongs (don't try to drain this on paper towels), and along with a couple of toasted waffles, my man had a fine Sunday breakfast.

And I had a pan with some marvelous sweet and spicy bacon drippings.  To which I added some leftover fresh Brussel sprouts, halved, a 3.5 oz. package of roasted chestnut kernels, also halved, which I had picked up in my favorite Korean market (I suspect you can find them in any Asian market) and some slivered onions.  I gently mixed the ingredients in the pan so everything was coated with the bacon drippings, sprinkled on a little more of that Raging River, and put the pan in the 450 degree oven for about 15 minutes, or until the sprouts were done but still toothsome.  Season with kosher salt and more Raging River, if desired.  If you have any of the bacon, chop it and top the sprouts.  Serve immediately.

Not going shopping.  Wa-Hoo!

So now going to figure out how to approach the smoked chicken idea.  I have this cute little smoker bag I am dying to try, and some chicken thighs, but I am in a quandary regarding the spice rub.  The spice must flow.  I started researching through my collection of barbecue books, which took a while, but nothing struck my cooking fancy.

Then I went online, looking specifically for spice rubs to be used with smoked chicken.  The top of the list was from Bobby Flay, and the only thing that gave me second thoughts was the name:  Sixteen Spice Smoked Chicken.   Which wouldn't necessarily bother me - I have an excellent spice cabinet - but knowing Bobby Flay's recipes, he was going to be using a bunch of pure chili powders, and the only pure chili I had in the cabinet was chipotle.

No kidding, he's included ancho, pasilla, and chili de arbol, but no freaking chipotle.  I really want to try this recipe!

In the meantime:  we bit the proverbial bullet and shaved all four of the dogs.  We will give Chelsea her bath, but right now, we are totally drained.  What a project!  Almost four hours on our feet.  Needless to say, there was no mushroom cappuccino bubbling on my stovetop, and I am no closer to making potato latkes than I was last night.

What I did manage to do was try out the smoker bag on the chicken.  I seasoned the chicken and left it in the fridge for a couple of hours while Rob and I did our demon barber thing.  During the break between Romeo and Indiana, I washed my hands, preheated the oven, and put the chicken in the smoker bag.  The rest is rather delicious history.

As far as the spice rub is concerned, I deviated a bit from Bobby's recipe based on my family's tastes and the content of my spice cabinet.  I'm sure his original recipe is awesome, but this version has depth of flavor without competing with the smoke.  This one is a keeper.

All those spices ... pretty!

Smoke 'em If You Got 'em Chicken

1 tablespoon ground cinnamon
1/2 tablespoon McCormick's dark chili powder
1/2 tablespoon Badia chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground fennel seed
1/2 teaspoon ground allspice
2 tablespoons sugar
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
1/2 teaspoon cayenne pepper

8 chicken thighs, skinless

Preheat the oven to 475 degrees.

Combine all of the ingredients, except for the chicken.  Season the chicken on both sides with about half of the spice blend.  Place the chicken in the smoker bag according to directions, and seal well.  Place the bag on a metal baking sheet, and slide into the oven.  Leave the oven door open slightly, as you would when broiling.  Bake for 15 minutes at this temperature, then lower it to 375 degrees and close the oven door.  Bake for another 40 - 45 minutes.  Remove from the oven and allow the smoker bag to sit, undisturbed, for 15 minutes.  Open the bag by cutting across the top.  The chicken can be served as is, or brush the tops with a favorite barbecue sauce (I used the regular barbecue sauce from Jimmy Bear in St. Cloud) and place under the broiler for a few minutes, just until the sauce shows a few small bubbles.  This is so very good.  Your home will have the rather pleasant scent of hickory smoke, and it will dissipate by the next day.

I was thinking the hickory scent was a nice change from the floral, fruity, and baked goods scents we generally use to deal with the ubiquitous scent of dog and cat.  I may be in a minority here, I realize.

Chelsea - After

Dip it ... Dip it good - Easy Donuts, Part II

I guarantee that these lyrics are going to leave you with a raging case of ear worm.  You don't have to thank me, just enjoy.

When a problem comes along
You must whip it
Before the cream sets out too long
You must whip it 
When something's goin' wrong
You must whip it

It's not too late
To whip it
Whip it good

Robert and I have a fabulous weekend planned.  It has nothing to do with whips or whipped cream, so just wipe that little smile off your face.  Yes, you.  Don't give me those Innocent Eyes.

It does happen to involve Indiana Jones, however.

Really now, whatever are you thinking?

As a matter of fact, our boy Indy is going to have a  lovely flea shampoo and a haircut.  So are his brothers Romeo and Woody, and sister Chelsea.  Even Anakin is going to get a bath.  Fun times!

But that's not all, as we have been invited for a Hanukkah party at Jay and Laura Wheeler's home on Saturday evening.  Since Laura is going to prepare the potato latkes, I wanted to find something else to fry in some miraculous canola oil.  I am going to prepare some corn fritters, but that's another blog post.  I am also going to hopefully repeat my sufganiyot success with a batch of jelly doughnuts, also prepared using canned biscuit dough.

Remember these?

Cream Cheese and Jelly Doughnuts

2 tubes Pillsbury buttermilk biscuits (regular size biscuits, 10 each tube)
Smucker's Squeeze Strawberry Fruit Spread
1 - 16 oz. tub of Pillsbury Cream Cheese Frosting
Nonpareils, for decoration
Miraculous canola oil, for frying (regular canola oil will work as well)

Heat oil to 350 degrees.  I like to use an electric wok for these, but you can use an electric frying pan or your stovetop.  Carefully slip the biscuits into the hot oil; when they are golden brown on one side, turn and brown the other side.  Using a slotted spoon, remove the doughnuts to drain on paper towels.

Put some of the strawberry fruit spread in a piping bag with a metal tip.  (I could not find my metal tips, and had to improvise,  using my trusty Korean chopstick to create an opening and space for the strawberry).  When the doughnuts are cool enough to handle, press the piping tip into the side of each doughnut, and squeeze in some of the fruit.

Remove the cover and foil from the top of the frosting tub.  Microwave for 30 seconds, then stir well.  Pour the frosting into a bowl that is wide enough for easy dipping.  Now, work fast:  dip each doughnut top into the frosting, 3 times.  This will ensure a nice, glossy frosting.  Place onto a flat surface, and immediately sprinkle with some of the nonpareils.  Repeat with the remaining doughnuts, working quickly before the frosting in the bowl begins to solidify.

Let the doughnuts sit for at least a half hour to allow the frosting to dry.  Move them to a platter (in my case, a trusty aluminum pan), and serve to your appreciative guests.

Happy fifth night of Hanukkah!