Thanksgiving Countdown Checklist

The day is drawing near, time to write a checklist and get this train moving!
These are some general chores that I do to get ready to cook my Thanksgiving meal. Hope they help!

Tuesday

**If you are reading this on Tues. evening, and you still have last minute items to buy for cooking day tomorrow, GO NOW!! The stores are not as crowded and you will then save time tomorrow for cooking.


-Brine turkey
-Make stock with giblets for gravy and stuffing.
-Buy last minute items, for me it will be the fruit for the fruit tray.
-Pull china and silver and glassware to be cleaned, if necessary.
-Iron tablecloth and napkins, in necessary
-Make cranberry sauce
-Chop celery and onion and any other ingredients for stuffing and put in zip lock bag.
-Have a glass of wine..you are ahead of the game.

WEDNESDAY

-Take turkey out of brine and dry off. Put in fridge if cooking Thursday.
-Break down turkey, if not cooking whole, into whole breast and leg and thigh. Keep leg and thigh attached. This is the same as doing it to a chicken..bigger but the same principle. Don't be timid, you can do it. This will cut cooking time, if you are not putting whole turkey on table.
-Get turkey in oven.
-Make stuffing.
-Make Mac and Cheese
-Make Gravy
-Slice cooled, cooked turkey.
-Make Sweet Potato and Butternut Squash Mash
-Make fruit platter.
-Put any relishes, cole slaw, pickles, celery, etc..in bowls, wrap and put in fridge.
-Set the table
-Have a glass of wine! You are ready for Thursday.

I am not serving the turkey whole on Thursday so I cook and slice on Wednesday evening and re-heat on Thursday with some turkey or chicken stock to re-moisten.
Cooking the bird without the legs cuts down cooking time and helps ensure moist meat.

Making the starch items a day ahead also saves time but more importantly, stove space. The only thing I would make on Thursday is fresh mashed potatoes. But, that is just me. It is perfectly alright to make them Wed. evening too.

***Remember to take the heavy starch items out of fridge Thursday morning to re-heat. If they go from fridge to oven, they will take longer to cook and cool down the temperature in the oven and then you're really screwed. One to two hours before they are to go into the oven is just fine.

If you don't have space to keep the fruit cool, peel and seed as much as you can so tomorrow, you can slice and make the platter and set on the table or sideboard.

THURSDAY

-Preheat oven (s)
-Get turkey in oven if roasting whole
-Pull starches from fridge
-Set table if it's not done yet!!
-Slice turkey if applicable
-Get gravy in pan to heat, put a lid on it and turn it on when it's time, you're ready.
-Pull turkey and an other items to be heated from fridge.
-Make mashed potatoes.

Thursday is hopefully a relaxing day for you as most of the heavy cooking is done. Now, stove and oven management become the key! The turkey should be the last thing in the oven to be re-heated. Get your stuffing and bean casserole, etc.. in oven. They will stay warm on top of the stove, wrapped with foil. Then the sweet potatoes, mashed (if not fresh) and vegetables.
Then the sliced turkey.

*** Don't be afraid to put things in the microwave!!! If stove and oven space is limited, put the stuffing in the microwave, heat and cover. Same with the sweet or mashed potatoes, whatever else will help. Don't make yourself crazy cramming stuff in the oven, one night won't be the end of the world. If it is the difference between cold stuffing or potatoes, use it!!!!

I am certain I have missed a few things....
Keep checking back for updates and Happy Cooking! Have fun.

Thanksgiving Side Dish

Here is a recipe I have made many times, a great alternative to sweet potato and marshmallow casserole!!!

Roasted Sweet Potato and Butternut Squash Mash

Preheat oven to 350 (this is a slow roast)

Sweet Potatoes
Butternut Squash
Butter (softened)
Cinnamon
Nutmeg
S&P
Milk/1/2/Heavy Cream (depends on how rich you want the mash to be)
Honey

Lightly rub whole Sweet Potatoes with oil, canola is fine, and put on foil lined cookie sheet (easy clean up) in oven.

Cut Butternut Squash in 1/2, remove seeds, rub with butter over cut side and place cut side up on cookie sheet. Sprinkle with S&P, cinnamon, nutmeg and put on foil lined cookie sheet in oven.

Roast both until a knife can be inserted, cleanly and with no resistance. (approx 45 mins. depending on size)

These will be hot to handle, so use a dish towel, but you want to scoop both while they are warm so you can make the mash.
Cut Sweet Potatoes in 1/2 and scoop in bowl, do the same with Butternut Squash.
Add milk or cream or 1/2 and 1/2, or a combo of milk and cream and butter. Mash as you would potatoes, these will have a bit of chunk to them because they are both a bit more fibrous than a regular potato, adding more cinnamon and nutmeg to desired taste.

At the very end, add a slow stream of honey to add the extra sweetness, along with the creaminess of the cream and butter. Add S&P to taste.

These can be done ahead of time and re-baked in the oven with foil over top or in the microwave or in a pot on top of the stove.

The combination of the roasted root vegetable, sweetness of the honey and the "flavors of the season" with the cinnamon and nutmeg make these a great addition to Thanksgiving.

Thanksgiving Menu and Prep List..Mission Possible!

There is no way around it people..that time of year when the "Oh My Goshy, I have to cook Thanksgiving Dinner" deer in the headlights moment descends upon you!

Fear not, I'll save you!!! Or do my darnedest to try and help you put things in order to have a stress free and enjoyable day.

This is the way I go about tackling a "job" and don't kid yourselves, cooking for a lot of people, family or not, is a catering job!

Step 1: Plan your menu.

Step 2: Decide which items on that menu you want to make and which you can farm out to guests who want to contribute.

Step 3: Write prep list and grocery list.

Step 4: Start picking up items in grocery store now, that are on sale, that can be stored and used as the day approaches.

Step 5: Get an idea in your head how much oven space you will have and decide which items can be made the day before and what needs to be done on Thanksgiving Day.

Step 6: Be calm, have a glass of wine, read a book..you are 3 weeks away from Thanksgiving and you are already ahead of the game!!!

The following is a sample menu of a Thanksgiving Dinner that many of us make, every year. I will follow the steps and give you an idea how this whole thing works!!!

Step 1:

MENU: (This is for 12-15 guests, adjust as number of guests go up or down)
Roast Turkey
Stuffing
Mashed Potatoes
Sweet Potato Casserole

Mac and Cheese (ok, my Mom never made mac and cheese for T-Giving, but kids are different now and if you want the little darlings to eat at all...make it!)

Corn
Green Bean Casserole
Cole Slaw
Cranberry Sauce
Dessert

Depending on your family traditions, the menu will vary, but these are the basics that I will be serving at the Stretch's Thanksgiving Dinner this year.

STEP 2:

Dishing out the duties...
If you make the best green bean casserole ever and Aunt Kate makes the sweet potatoes like nobody else can..let Aunt Kate make the Sweet Potatoes. It will save you time and oven space. She arrives on T-giving Day and the potatoes are warm and ready to go. You save yourself time, Aunt Kate has helped and everybody goes to the table happy!
If there are guests who don't cook, let them bring the Ocean Spray Cranberry Sauce (is there really anything better??? Really?) and the coleslaw. These items are easily found in a grocery store and then everyone "gets a trophy" because they feel they have contributed.

There is no reason to make yourself crazy by being Super Cook and doing everything yourself. I have found, in my experience, that people want to contribute, love it when they are told what to bring in advance and it takes time and pressure off of you to be able to enjoy the day.

STEP 3:

The following is my grocery list for the menu, some of these items can be purchased in advance, some you will purchase as the day gets closer.

-Turkey (20 to 24 pounds) ** if using a fresh turkey..now is the time to order it.
-Celery
-Carrots
-Onions
-Garlic
-Fresh Sage
-Chicken Broth
-Bread Mix for Stuffing (if you make your own bread mix, start drying now to be ready in a few weeks, it won't hurt it)
-Sausage *if you like sausage in your stuffing, you don't have to!!
-Butter
-Yukon Gold, White or Large Red Potatoes for Mashed Potatoes
-Milk
-Sweet Potatoes
-Marshmallows
-Cinnamon
-Brown Sugar
-Macaroni
-Mild Cheddar and Yellow Mild Cheddar Cheese
-Frozen, Canned or Fresh Corn (if you can find decent fresh corn, shuck it, cut it off the cob and cook it, whatever!)
-Green Beans, fresh or frozen, depends on what you are more comfortable using
-Cream of Mushroom Soup (the way Mom used to make)
-French's Frizzled Onions
-Soy Sauce
-
-Cole Slaw
-Cranberry Sauce (if you are using the canned variety...mmm Ocean Spray Cranberry Jelly)
-Pies, Cookies or the things you need to make them which is so far out of my league..I will leave it to you!)

Now, the list is done, the menu is done..what you are going to make and what you farmed out to others is decided.
If you are not doing sweet potatoes or the green beans, put a check mark on your list with the name of the provider, and remind them a week before that they are "on your list, don't forget!"

This is the time, when you are out shopping for your regular life, to start picking up items to store until the cooking fiesta begins!!!
Many stores have sales on the popular Thanksgiving items now. If you have a big enough freezer and can store a turkey, by all means get it now!!! The prices will go up as the day gets closer, it is the biggest item on your menu and it will keep your stress level low, knowing you are a step ahead of the masses!

You will need chicken broth for the gravy, buy it now! Cranberry sauce, butter, the marshmallows for the sweet potatoes...you get the idea.

To not have to go to the grocery store for a million things 3 days before Thanksgiving is worth its weight in gold!!!!

Heck, you can make the Mac and Cheese now and put it in the freezer...check it off the list...done!!!!

Each time you purchase an item on your list, cross it off. There is no better feeling or sense of accomplishment than when you can cross something off your list.
Gives you peace of mind and again, you are ahead of the game!!!

This concludes Lesson 1 of Thanksgiving Planning! As the day gets closer, I will give you the next steps..kind of like Mission Impossible but I promise your computer will not self destruct after reading!!!!

Good Luck! Feel free to ask for help, I am here!!!

Barbara

P.S. In the interest of full disclosure..Doris eats canned pumpkin every day, when he is not eating pea soup or an everything bagel!!!

Doris and the Pea Soup

My insane cat Doris, loves Shari's Pea Soup....

Poach An Egg

For breakfast today I had two poached eggs with grain toast, some leftover mozzarella cheese and avocado that I chopped up and drizzled with olive oil and coffee.

Now, before this blog becomes a diatribe on the mundane aspects of my life...the poached eggs really got me thinking.

With the wave of food related competition shows, hmm, Chopped comes to mind, I see so many Chefs putting poached or sunny side up on top of any variety of food items.

I don't ever remember my mom topping any of our food, not connected to breakfast, with an egg.

Yet, it is a lovely addition to many things and a poached egg could not be any simpler,or easy to make. It is a healthy alternative to frying, cost effective and only take minutes to make.

Wouldn't it be great to make Eggs Benedict at home, even if you use a packaged sauce, the poached egg is what makes it.

Don't feel like making a soft boiled egg, too hot to handle and those pesky shells? I say Poach An Egg!!! (even though I and my siblings all ate my Mom's delicious soft boiled eggs when we were little and under the weather)

There are 3 ingredients:

Eggs
White Vinegar
Water

Boil the water with about 1 1/2 Tlb. white vinegar.
Crack eggs into small dish with a low lip, gently drop each into boiling water.
One and a half minutes or so, will produce a lovely white cloud with a runny yellow secret inside!

If you prefer a well done egg, two and a half minutes or so will do.
Cook times vary for egg size and diner taste.
If it is your first time, try a few out at different cook times and see which you prefer.

Poached eggs on wheat toast with a side of crispy lettuce and tomato and a light balsamic dressing is really great for breakfast, lunch or dinner!
They can be served with coffee for breakfast, iced tea for lunch and a lovely glass of wine for dinner.

Keep in mind people, I can't be that healthy all of the time, usually I will butter the toast..!!!

For a quick meal, secret ingredient or Sunday Brunch....Poach an Egg

Here's The Final Result

So, I decided to go with the Italian Sausage and Ground Turkey Bolognese.

I found the following in fridge and cupboard's:

Ground turkey
Italian Sausage
Celery
Carrot
Onion
Garlic
Green Peppers (from the plant on the deck)
Red Apple (1/2 of one)
Italian Frying Pepper (that has seen better days..cut around the gunk people)
Green Martini Olives (wish I had vodka to put these to even better use)
Chicken Broth
Crushed Tomatoes
Bacon Fat (reserved from days gone by that never goes bad)

Sauteed the sausage and ground turkey in some bacon grease and olive oil. Removed them from the pot and added my diced vegetables and the rest of the kitchen sink!
Cooked those down to soft, added the meat, some chicken broth (the crushed tomatoes are pretty thick and the stock helps loosen the sauce a bit) and the tomatoes.

Along with some dry basil, dry peppeoncini and salt and pepper and now it is simmering away, the Eagles are killing the Giants and I am ready to read my book.

Do the same..you won't be sorry!!!

Something From Nothing

O.K. people, it is Sunday and time to COOK!!!!


So many times we look in our cupboards or fridge and say "I have nothing to eat" and go buy new supplies.
But, I am here to tell you there are a few meals hiding there and you need go no further than your kitchen!!!

I am going to go see what I have in my cabinets and fridge and what I need and hopefully, make something from "nothing". Here's how to do it...

My fridge:

Ground turkey, Italian sausage, eggs, 1/2 of an apple, chicken stock, celery, carrots, 1 sweet onion, canned pumpkin (Doris need not know about me using his food) and 1/2 of a loaf of whole grain bread and of course garlic!

Cupboard:

2 cans diced tomatoes, egg noodles, pasta noodles, cornmeal, Spanish Rice and peanut butter. (hey you never know..)

And, I have a pepper plant on my deck that has a few green peppers waiting to come in from the cold.

So, here's how it works... I can make several things from the above ingredients and hopefully you will see that you can do the same at your house.
This is kind of like getting a big word and seeing how many other words you can make out of it!
Here we go...

-Sausage and Peppers and Onions with Tomato Sauce, for this you can buy a good loaf of Italian Bread and make sandwiches.

-Turkey and Sausage Meat Sauce with Pasta or Creamy Polenta (made out of the cornmeal).

-Turkey Meatballs made with eggs and bread chopped fine and a quick marinara sauce.

-Roasted Peppers to use for a later date.

-Turkey Meatloaf made with celery, carrots, bread cubes and eggs and just for fun, dice up the apple. It can be served with buttered egg noodles and a quick sauce made with canned tomatoes and green peppers from the deck.

-Turkey and Sausage Noodle Soup with C/C/O (celery, carrot, onion,my Rachel Ray nod to EVOO), chicken broth and egg noodles...

These are just a few ideas, and who knows what other combination's are within those ingredients. The idea is to throw what you have in a pot, or take an hour, prep the meat sauce or meat loaf, go buy some bread and have everything ready before the Eagles/Giants game!!!

Take the rest of the day to read a book, do some laundry, have a beer and watch the game...see cooking can be easy and fun!!!

Use what you have, it doesn't take fancy ingredients to make a delicious meal.
Send me a message for any recipes you might like to have!!!

EAT!!!

Perfect Fall Dish

Hands down, Fall is the best time of year to cook.

Grilling and swilling and chilling is fun,
Saute the day away with a good Chadonnay,
These methods are fine...

But when Fall rolls round, leaves on the ground, baying of the hound (s) by golly it's time to COOK!!!

Go to the market, pick up a shoulder of something, a loin of something else, and perhaps some fowl and COOK it!
Brown it, roast some vegetables, put in some kind of liquor to de-glaze the pan, put some liquid in it and enjoy the day.
Put on some Bruce,have a Belgian beer, glass of wine or a good finger or two of a good bourbon and COOK!!!

Eat potatoes, polenta, parnips, oh my, but whatever you do....EAT!!!

Enjoy the rainy weather, the perfect time to cook!!! Even if it is a Tuesday.

My favorite dish on a night like this is a good braised or roasted chicken.

I will share my recipes, what are yours for a night like this???

Barbara

It's Not What it Seems

Hello Everyone!

This is a hard post to write as I am torn between being thrilled, mortified and sorry.

I am referencing the Food Network airing of the show Chopped. I competed in April and the show finally aired last week. (albeit with time changes out of my control)

I was pretty vocal about the fact I was going to be on the show, knowing full well that I had cut my finger and was Chopped because of it. I did not know, however, that I would feel so defeated and deflated because people actually believed that I bled into the food and didn't care.

I nicked my finger when sectioning an orange and while I attempted to put a glove on, it did not fit, I was busy, flustered, anxious and concentrating and I made a BAD mistake by not stopping and fixing it. Trying to get the glove and actually doing it are two different things. I did not do it until it was too late and it cost me, big time. I DID NOT put a bloody finger into a raw salad, but the damage is done and I can't undo what is on film.

I did not care about losing $10,000 I cared about disappointing so many people.

The thing that upsets me the most is that people who don't know me, saw that and assume I did not care. I cared more than anyone knows. I knew I made a mistake and under abnormal circumstances made a bad decision.
But, that is so far from the attitude I have when I work in a kitchen and there is no way to show that on TV.

I care about my customers and the food they eat so much, it hurts. For anyone to believe that my flippant attitude was anything more than covering my own disappointment is frustrating at best.

Those who know me know how hard I am on myself and how much I care about what I do. I have been accused of caring too much in some cases, but that doesn't do me any good now. I used humor and yes, made excuses, to cover the disappointment I felt in myself and how I let down all of those who know me and were cheering me on.

The tears you saw were real. I knew that it was bad and could do nothing to fix it.
I am sorry for letting down the people who supported me the most. If I could do it all over again, I would in a heartbeat.

I can blame editing, or bad gloves or pressure..whatever. The bottom line is it came off that I did not care or that I thought the judges were being dramatic. They weren't and they were right.

Two More Weeks

Not only is Fall here and the best cooking weather upon us...the 6 month wait for my T.V. debut is two weeks away...stay tuned 10/20 @ 10:00!!

I promise more recipes coming shortly.
Until then ponder this taste treat...

Braised Lamb Shoulder Chops with Apple and Pumpkin ... so yummy!!!

More to follow....

Chopped - The T.V. Show

Barbara Esmonde is set to appear on the Food Network's CHOPPED that will air on Tuesday, October 20th at 10 p.m. ET/PT!
It was a great experience and a lot of fun, don't ask me any questions I can not answer them until October 21st!!!

Yep, I am a competitor on the television show Chopped. Hope you tune in.

Coffe/Coca Rub For Pork

We used to make this at a restaurant in Radnor, PA. I am modifying it to my tastes...

dark cocoa powder, unsweetened
ground coffee, not too fine
brown sugar
garlic powder
chili powder
kosher salt
black pepper

I am a bad chef...I don't measure, so for arguments sake I will say

1T cocoa
3T coffee
1T brown sugar
1t garlic
few shakes of chili powder
1 - 2 t kosher salt (if not kosher, just use 1t)
1/8 t black pepper

mix together and add a small bit of olive oil to moisten and open up flavors. Rub on pork tenderloin and marinate 2-3 hours.
Gently wipe off most of the rub and grill. Make sure the grill is nice and hot and well oiled. Keep turning until done, until you have 3/4 resistance when you poke with your finger. Take off and let rest, then slice.

I would serve this with a sweet potato mash or roasted sweets or a butternut squash. You want to have some sweetness to balance out the natural bitterness of the coffee and cocoa. good luck!!!

Get Your MOJO On!!

Hello Cooks,

Have had a bit of a delay in blogging but....I'm Baaaaccckkk!!!


So, I have been doing a lot of cooking at home and my favorite marinade, that I don't make myself, is Goya Mojo Criollo.
It has a citrus, lime, cumin and garlic flavor and I love it. I use it all of the time for chicken, beef (Flank Steak, London Broil and Skirt Steak) and pork.

Just put marinade, you don't need too much as it is very flavorful, into ZipLoc bag with meat and put in fridge overnight. You can grill or roast and the flavors are amazing.

Waste not time...try it today.

You can find this in the "International Foods" aisle at your local grocery store.
It comes in a bottle, same size as a wine bottle. Try it...you must!!!!

Fresh Mint..Not Just for Juleps Anymore...

I have fresh mint growing in my pots on my deck. Looks great, but it grows so darned fast and I don't have much use for it...or so I thought.

Fresh mint is so easy to dry and can be used in so many ways and will keep in a storage container forever!!!

-Cut fresh mint almost to the base of stem (don't worry it will grow back)
-Put in oven, turned off of course, on a cookie sheet and let dry completely. If you don't use your oven very often, this is easy to do! If you do use it, put mint on a cookie sheet and let dry in a pantry or cupboard for at least 3 - 4 days.
-Crumble dry mint with fingers and put in storage container. It is that easy.

Uses for dried mint...

-Orange, red onion, avocado salsa with lime juice and fresh mint
-Lemon zest, garlic and mint paste, great on lamb, pork and chicken
-Mixed with other dried herbs from the garden, it is that "hmmm what is that flavor" secret herb
-Mix with loose tea leaves and brew for a minty, refreshing, iced tea
-Sliced cucumbers, thinly slivered sweet onion, cider vinegar, olive oil, celery seed, salt & pepper and dried mint makes a great side dish for fish, pork, chicken
-Quarter fresh strawberries, add some powdered sugar for sweetness a few splashes of Kahlua or Grand Marnier and some fresh mint...yummm.

These are few options, feel free to share your ideas for mint...the other green herb!

The Recipe

I have had several requests for the chicken lasagna I made for the Keenans. It will now be known as Little Pat Keenan's Chicken Lasagna. The recipe is as follows:

For an 11 x 13 pan. (be sure to spray pan with non-stick spray to make serving and clean up easier)

6 - 8 boneless, skinless chicken breasts
(can use thighs or a combination of both)

Red and Green peppers, chopped small **
Red onion, chopped small **
3 cloves garlic, chopped fine
2 jars spaghetti or marinara sauce (if you make your own, great, if not, use what you have)
Ricotta Cheese
Shredded Mozzarella Cheese (at least 3 packages prepared or 2 large rounds and shred yourself)
Fresh Basil or dried if you really can't find fresh, chopped
Oil, salt and pepper
2 boxes, no bake lasagna noodles

**the key to chopping these small is to get kids to eat them without really seeing them!


-Cut chicken into pieces into 1/3's, put in food processor and pulse until ground up.

-In frying pan, add oil to cover bottom of pan and add garlic and peppers and onions, cook until tender. **if using dry basil, add a teaspoon of it now**

-Add chicken and cook until done (if a little dry, add a bit more oil, won't hurt it)

-Add marinara sauce to moisten chicken and vegetables, don't drown it, just enough to keep it moist.

-Add fresh chopped basil, to taste.

-Put chicken mixture on cookie sheet to cool.

To Assemble:

-Spray lasagna pan with non stick spray. Spoon marinara sauce on to bottom of pan to cover and then layer with no bake lasagna noodles.

-Spoon chicken mixture to cover noodles, sprinkle with shredded mozzarella cheese and dot tablespoons of ricotta cheese. (I usually go three across and 5 or 6 down depending on size of pan)

-Spoon sauce over cheese for moisture (not a whole layer, just enough to keep it interesting)

-Repeat until you have three layers, it is o.k. to push down a bit on the layers until you get three, won't hurt it.

-Top with layer of no bake noodles and spoon sauce over noodles to completely cover. Just a thin layer, but enough moisture so they are covered and will cook.

-Bake at 350 for 45 minutes. Take out of oven, cover with remaining mozzarella and put back in over for another 10 minutes or until bubbly and golden brown.

-Remove from oven and let sit for 10 - 15 minutes to set.

Please note, my friends, I never use measurements. I am working on doing that for the recipes I post here, be patient...
Of course, you can always email me with any questions or clarifications.

Gram...

"Gram, it may look funny, but it's amazing".
Patrick Keenan, Jr. 6/5/2009


Patrick was describing the chicken lasagna I made for his meat and potatoes Irish Grandmother.

This folks, is why I cook!!! Pat is 9 years old!!!

My Big Fat Greek Pizzeria/Catering Company

I work for a Greek catering company, Mediterranean Catering PA and our sister store Boston Style Pizza (I refer to it as "the mothership"), in the suburbs of Philadelphia.

It is unlike any other place I have ever worked, and I have worked at quite a few places. But, this place, surpasses them all.

We have a staff including the owners, cooks, drivers, grill men, pizza men and various and sundry others, that hail from across the globe. Literally.

In all Greece (the Mother Land and the only one that really counts), Lebanon, Brazil, Morocco, Turkey (not popular with the Greeks), Indonesia, Ecuador, Mexico, Tunisia, China, and a smattering of Americans. I am the lone American in the kitchen, and the Chef.

On any given day you can hear at least 4 to 5 languages being spoken at a time. I have to say, the best part of working with so many diverse cultures is the food.

One day Hammadi will bring in fresh baked Moroccan flatbread slathered with honey and butter for breakfast. The next Maria Elena will make her homemade tamales that rival any I have ever had. Or Helen, my boss, will decide we should all have lamb, yes, she is Greek.

The best days, however, are birthdays! Then all bets are off. For my birthday we had Tinga, a shredded chicken dish with chipotles and tomatoes, served with crispy tostadas and Mexican sour cream. I can take a bath in the stuff!
Or Jose's birthday, he brought in half of a lamb that was roasted in the oven over a perforated pan. In the pan below are chick peas, tomatoes and a bit of water. The lamb gets roasted and the fat drips into the beans below to make a thick soup. We then, like cannibals in the best sense of the word, strip the bones of the meat and make lamb tacos on steamed corn tortillas.
Add avocado, rough chop of cilantro and a squeeze of lime and eat, eat, eat. Followed by a cup of the lamb and bean soup. Amazing! I will be asking for that this year for my birthday..wish me luck!

Today, Randa, who is from Lebanon, made a simple "peasant" dish called Fasoulia. We had it with our daily cup of Greek coffee, at 10 a.m.
It was so simple and simply heaven. Every culture, in some fashion, has a comfort bean dish, this is theirs and I had to share it here.

FASOULIA

1 can pinto or red kiney beans with juice from can
2 cloves fresh garlic, chopped
fresh lemon juice
olive oil
kosher salt
red pepper flakes
good bread for dipping

*Greek coffee optional but highly suggested*

Heat beans in a pot, juice and all, til warm. Transfer to a bowl, add lemon juice, about 1 whole lemon if nice and juicy, if not use two , olive oil, garlic, salt and red pepper flakes to taste. Serve in small cup with the "juice" a big chunk of bread.
Spread the beans on the bread and eat, eat and keep eating. Any remaining bread MUST be dunked into the juice in the bowl.

After we were done eating, we chewed on fresh mint leaves to clear our palate and chase the garlic away. You can also use parsley as well.

This dish is so simple but so delicious that I had to write about it. It would be great with fish, chicken or pork. (don't tell Randa, she is Muslim, but I am using poetic license)
Randa serves it to the kids as a snack. Not a chicken finger in sight for her family. What a difference, raising your kids here in America on the foods of your homeland. I feel humbled.

When I try to make my comfort food, I can't get anyone to get excited about Mac and Cheese or
Beef Stew, go figure. Thank goodness there is a smattering of Americans in the kitchen and I can usually make one of them eat it!

I will be posting more recipes as the mood strikes me, next up Tinga. I have made converts of the pickiest eaters to this fabulous Mexican dish,

Stay tuned.

*Update, this is the recipe for the Fasolia I made on The Ten Show on March 24th. It is easy and delicious.

http://www.nbcphiladelphia.com/shows/10-show/Chef_Barbara_Esmonde_Philadelphia.html

Rub a Dub Rub

So, you have a ton of dried spices in your cabinet or on those fancy spice racks you got as a gift, and have no idea what to do with them.

I say, make a rub.

A rub is nothing more than dried spices, any flavor combination will do, mixed with sugar and salt and literally rubbed into the meat of beef, poultry, some fish and can be the "mystery" ingredient in stews, soups and chili. It tenderizes tough cuts of meat such as flank steak and chuck and gives a great pop to your poultry.

It is also a great gift. Make a large batch with all of those spices you were given as a gift, put them in a new package and .... re-gift em!!

The following is the rub I use on flank steak. The sugar and salt work together to break down the enzymes in the meat and tenderizes it naturally and the spice combo gives amazing flavor.

This is a secret recipe so I am only sharing it with my closest friends out there on the internet, and I know you won't tell anyone!!
Use your discretion in the flavoring. If you like Asian flavors add more ginger and coriander and five spice and less chili powder or cumin. (for example purposes)

Dry Rubbed Flank Steak

Brown Sugar (I prefer dark brown)
Kosher Salt
Paprika
Chili Powder
Cumin
Granulated Garlic
Onion Powder
Ginger
Allspice
Cinnamon
Lemon Pepper
Dry Thyme

and the money shot....Celery Seed

I mix equal parts sugar to salt and 1/4 less of paprika. That is my base. The rest of the spices are what I had on the shelf and can be added, as I said, according to taste.
Mix together and pulse in a food processor or blender as the sugar tends to lump in the box or bag and this will make it all even.

Take the flank steak and rub the mix into the flesh. Don't be a delicate flower...put it on and really rub it so it is evenly coated. No oil or liquid, just the spice mix.

Wrap steak in plastic wrap, really, really tight and put in freezer for a few days or even weeks.
Thaw and brush with oil and a bit of salt and grill to medium rare or desired temperature.
Make sure your grill is hot so the sugar will caramelize and the spices will have a chance to "cook" and let their flavors come out. Slice on a bias and serve.

When I made this at work my boss said (add your own Greek accent) Bar bar a (also add Greek accent) this will never sell!!! Now I sell at least a case a week.
I top the steak with caramelized onions and serve on a roll with provolone cheese.
However, it is delicious on a salad and on it's own with potatoes and a vegetable.

The longer you leave it in the freezer to tenderize, the better it is. I have actually had people say it is the best they have ever had, on more than one occasion, I am happy to say.

It can also be used as a rub on tuna, swordfish (yes, even I would use swordfish for this one) and chicken. In that case I would add a bit of oil to make a paste so it is easier to work with.

Have fun with it. Make it according to your tastes. If you like Italian flavors, use dried oregano, dried fennel, dried basil and take out the cumin and ginger. Play around, above all use what you have and enjoy.

Do You Habla Espanol??

My best advice for anyone who wants to work in a professional kitchen is to speak Spanish.

No matter your politics, you must be able to speak Spanish to get anything done.

This is my favorite story of bad Spanish and the results..........

It was my first job as "The Chef" at Blue Plate on the Upper East Side of Manhattan.

I asked Carlos, my prep cook, to clean the shrimp for dinner service that evening.
I asked him to limpiar the camerones, thinking it was clear that I needed the shells taken off the shrimp.

When I went back down to check on him, the shrimp were indeed clean...in a bucket of soapy water. After laughing like hell, at myself of course, I was able to demonstrate what I needed!

Learn Spanish!!!!!!!!! Unless you like soap in the shrimp!

Gather Round the Table

Welcome to Barbara Esmonde, Life in the Kitchen and my inaugural post.

I have been in the restaurant business for over 20 years, as of today, May 31, 2009.
Starting in an Irish bar on the Upper West Side of Manhattan in 1990 making chicken wings and burgers, to today at a Greek catering company making moussaka and baklava...and everywhere in between.

I love the restaurant business, everything about it. The food, of course, the stress, excitement, drama and satisfaction of a perfect meal and a job well done. There is nothing better than producing a meal and knowing instantly that it is good, that your guests whether at your dinner table or a restaurant dining room, know it's good too.

In this space, I want to provide cooking tips, advice on equipment for your kitchen, practical advice for getting a job in a restaurant. Do you need to go to cooking school: pros vs. cons and my life experiences along the way.
I don't know everything, but what I do I will share here.

My parents, Frank and Ellen Esmonde, always encouraged my 6 older siblings and myself to go, try and do new things. We all have and I encourage anyone who wants to cook to do the same thing.

A recipe is only a guideline............

My first tip of the day. Use what you have, don't run out and buy everything on the list. If it calls for orange and you have a lemon..use the lemon.

Easily said, I know, but hopefully a common sense approach to a recipe. Don't get bogged down by the small details. Unless a dish will be drastically changed by using a lemon, by all means use the lemon.

Along the way, I will provide as much common sense advice as I can that will make cooking fun and enjoyable for you.