At The Courtyard, I pretty much would give out my recipes if a guest requested one and I had it in a quantity that could easily be produced at home.  But, the chicken salad was different.  I have guarded that recipe pretty closely over the years.  Today, I give in….

THE COURTYARD CAFE CHICKEN SALAD
Makes about 3 lbs.

2 1/2 LB           Chicken Breast, poached, small dice
1/4 bunch        Celery, finely chopped
1/4                     Red Onion or Sweet Onion (large), finely diced
1/2 LB               Sliced Almonds, toasted
1 1/2 C               Hellman’s Mayonnaise
3/4 C                  Sour Cream
2 TBS                 Grey Poupon Mustard
1 1/4 C               Salad Supreme Seasoning

Poach chicken breast in chicken stock just until cooked through.  Do not over cook.  Remove chicken and allow to cool.  Cut into bite-size pieces.

Spread sliced almonds on a baking sheet (line with parchment liner if you have one).  Toast almonds in 375° oven.  Toast about 10 minutes – stir up almonds – then, toast another 5 to 10 minutes until golden brown.  Let cool a few minutes.

Combine diced chicken, diced celery, diced onion, and toasted almonds in mixing bowl.

Combine mayonnaise, sour cream, Grey Poupon mustard, and Salad Supreme Seasoning.  Blend well.

Pour dressing over the diced chicken mixture.  Toss well until dressing is completely mixed with the chicken and other ingredients.

Cover and refrigerate until ready to use.

Notes:
I like to use fresh chicken tenders, but they take a little extra work.  There is a piece of sinew that pretty much runs the length of the tender.  If left in, it becomes pretty chewy and nearly inedible.  I remove it by holding it with a small pair of needle nose pliers (clean that I use for other kitchen tasks).  I then run a chef’s knife along the length of the sinew and peel off the meat of the tender.  The chicken meat should come off pretty much in tact.

When poaching the chicken, I poach it in chicken stock – normally, made with Minor’s chicken base.  I might throw in a few chopped celery stalks with leaves, maybe, half an onion, and a bay leaf or 2.  Do not over cook or the chicken will dry out.  I normally put the chicken in the pot with the stock, bring it up to a boil, and start pulling the chicken out with a skimmer.  Cut the first piece in half to see if cooked through.  If not, let cook another few minutes and test again.  Save the poaching liquid for soup.

Salad Supreme is a blend of seasoning containing sesame seeds, poppy seeds, paprika, and Romano cheese.  I think “Salad Supreme” is the name Durkee’s uses – McCormick makes a similar product under a similar name.

This also makes a great canape.  Use Athen’s mini fillo shells or put it on crackers, triscuits or bruschetta toast.

Bon Appétit!

I noticed that an Alton Brown recipe for Macaroni & Cheese had been selected by The Food Network as its recipe of the year.  I’m not sure if that meant this recipe was the best recipe of the year or if it had received the most “hits” – or, whatever.  Any way, if you’re interested, you can find this recipe and the other recipes that made The Food Network’s top 10 at www.foodnetwork.com.

I have not tried the recipe – and, might not.  Although I love Macaroni & Cheese, I already have more macaroni recipes than I will ever make – and, another of those New Year resolutions should be No Macaroni & Cheese in 2010.  I am sure that would be a resolution that I will not keep, so I won’t bother to write it down.

For years my stand-by Macaroni & Cheese recipe was the one we used at The Courtyard Cafe – actually, it was pretty close to my mother’s that we ate growing up.  It’s an excellent recipe – and, was a favorite of many of our customers at The Courtyard.  We ran it as a Friday luncheon special at least twice a month – and, had a list of people to call each time we served it.

One of my managers, Shaun, loved it.  Several years after she left The Courtyard, I got a letter from her with a Macaroni and Cheese recipe that she had at a wedding she attended.  She said that she hadn’t had Courtyard Macaroni and Cheese in a couple of years, but she thought that this recipe might actually be better than mine.  I named it Shaun’s Better-than-The Courtyard’s Macaroni and Cheese – and, have made it several times.  It’s good – you’ll have to be the judge if it’s better than The Courtyard’s!

About a year ago, I came across another Macaroni and Cheese recipe – and, after a few adaptations, it has become my “go to.”  As I said, The Courtyard recipe was pretty much what I grew up on – that’s like in 60+ years.  Back then, it was macaroni and cheddar cheese – today it’s macaroni and all kinds of cheese!  The new recipe calls for 5 cheeses – since I normally use a shredded 4-cheese Italian blend in place of the Parmaggiano, it actually becomes an 8 cheese dish – and, then, I top it with “Cheez-Its,” so I’m not quite sure how many cheeses are in the new dish.

The Courtyard Cafe’s Macaroni & Cheese

1          LB          Elbow Macaroni
2          TBS        Chef’s Salt
1/2      LB          Butter
1/2      LB          All-Purpose Flour
2          tsp          Dry Mustard
1/8      tsp          Cayenne Pepper
1          QT          Half & Half, scalded
2          Cups      Water, boiling
1/4      Cup        Chicken Base (high quality, like Minor’s)
2 1/2   LB          Sharp Cheddar Cheese, grated
1           loaf        French Bread
1/2       LB          Butter, melted

Add Chef’s Salt to large pot of water.  Bring to a rolling boil.  Add Elbow Macaroni.  Stir constantly until water returns to a boil.  Cook macaroni for a total of 6 minutes.  (Macaroni should be al dente – tender, but firm to the bite.)  Drain immediately.

Melt 1/2 LB Butter in large heavy duty saucepan.  Add Flour, Dry Mustard, and Cayenne Pepper.  Mix well to make a roux.

Combine scalded Half & Half, boiling Water, and Chicken Base.  Whisk roux into liquids – beating constantly until mixture thickens.  Blend in grated Cheddar Cheese.

Spray large casserole dish with Pam.  Ladle about 1 cup cheese sauce into casserole dish.  Reserve an additional cup of cheese sauce.  Add cooked macaroni to remaining cheese sauce.  Stir carefully until well blended.  Add to casserole dish.  Spread remaining cup of cheese sauce over top of macaroni.

Make fresh bread crumbs out of French Bread using food processor or large holes on a hand grater.  Mix bread crumbs with the 1/2 LB melted Butter.  Top the casserole with the buttered crumbs.

Bake, uncovered, at 375°F for about 45 minutes until bubbly.

Shaun’s Better-than-The Courtyard’s Macaroni & Cheese

2          Cups        Elbow Macaroni
1/2      Cup          Butter
1/2      Cup          All-Purpose Flour
1 1/2   Cup          Whole Milk
1 1/2   Cup          Sour Cream
1           tsp           Chef’s Salt
1/2       tsp           Pepper
10         oz            Sharp Cheddar Cheee, grated

Cook Elbow Macaroni in salted boiling water according to package directions.  Drain well.  Pour into 3 QT casserole.

In sauce pan, melt Butter and whisk in Flour to make a roux.  Gradually, stir in Milk and Sour Cream.  Add Salt and Pepper.

Cook over medium heat, stirring constantly, until sauce bubbles and thickens.  Reserve 1 cup grated cheese.  Blend remaining cheese into sauce.

Pour sauce over macaroni and mix thoroughly.  Sprinkle with reserved cheese.

Bake at 350°F for 1 hour, or until bubbly and golden brown.  Serve immediately.

Bob’s Really Cheesy Macaroni

1/2       LB               Sharp Cheddar Cheese, grated
1/2       LB               Gruyere Cheese, grated
8           oz                Cream Cheese, cut in cubes
1/2       LB               Smoked Provolone, grated
1/2       Cup             Parmaggiano Cheese, shredded
4           TBS             Butter
4           TBS             All-Purpose Flour
1            TBS            Chicken Base (high quality, like Minor’s)
1            QT              Whole Milk, scalded
1/4        tsp              Frank’s Red Hot Sauce
1            LB               Orecchiete or Sea Shells, cooked al dente, drained
Freshly ground Black Pepper, to taste.

For the topping:
1            9 oz box     Cheez-Its Crackers, crushed
1/4       Cup              Parmaggiano cheese, shredded
2            TBS             Fresh Sage, chopped

Melt the Butter in a large heavy-duty sauce pan over medium heat.  Whisk in Flour to make a roux.  Blend in Chicken Base.

Slowly add scalded Milk, whisking constantly to blend.  Continue to stir constantly until sauce thickens.  Blend in cubes of Cream Cheese.  Add other cheeses and blend until smooth.  Add Hot Sauce and fresh ground Black Pepper – 2 or 3 turns of the pepper mill.  (Hot sauce will enhance the flavor – it will not make it overly spicy.)

Pour cheese sauce over the cooked pasta.  Blend carefully until well mixed.  Pour into a ceramic or stoneware casserole dish (approximately 9″x13″) that has been buttered or sprayed with Pam.

Mix the Cheez-It crumbs, 1/4 cup shredded Parmaggiano, and sage in a small bowl.  Sprinkle evenly over the casserole.  Bake at 350°F for about 45 minutes until the casserole is bubly and golden brown.

Bon Appétit! – and, Happy New Year!

I had promised Parker that I would make him some more Cincinnati Chili to help stock his apartment refrigerator – so, today I have been making his chili – between tax class and having a new roof put on the back of the house.

For those not familiar with Cincinnati Chili, it is a gourmand’s delight.  It’s more Greek than Texan or other chili – many chili aficionados don’t consider it chili – but, it’s been served in the Cincinnati area since the early 1900′s – and, we never drive through Cincinnati without stopping at Skyline Chili for our “chili fix.”  It contains unsweetened chocolate – and, has a hint of cinnamon and cloves – producing a very unique flavor.

Cincinnati chili is served on spaghetti.  Chili, spaghetti, and a gigantic mound of finely shredded mild cheddar cheese is referred to as 3-way.  I don’t know why it is “mild” cheddar – so, we often use a sharp cheddar or the shredded Mexican blend.  If you add diced sweet onion or kidney beans – just sprinkled on top of the chili before you add the cheese – it becomes 4-way.  And, 5-way is with onion and beans – so it is a plate of spaghetti topped with chili sprinkled with diced sweet onion and kidney beans, and topped with a mound of finely shredded mild cheddar cheese.  You always serve oyster crackers with Cincinnati Chili.

My recipe is basically one that I have had for years and used at the Courtyard.  It makes about 2 gallons.  I have never bothered to cut it down, because I will make the entire batch and freeze it in one quart containers.  A quart feeds 3 hearty eaters.

Cincinnati Chili

9 LB                     Ground Beef, lean
3 QT                     Water
3/4 Cup               Dehydrated Onion
6 TBS                   Chili Powder
3 TBS                   Chef’s Salt
1 TBS                   Ground Allspice
1 TBS                   Ground Cayenne Pepper
1 TBS                   Ground Cumin
2 TBS                   Fresh Minced Garlic
3/4 tsp                 Ground Cloves
3/4 tsp                 Ground Cinnamon
6                            Bay Leaves
3 oz                       Unsweetened Chocolate
4 – 15 oz cans     Tomato Sauce
3/4 Cup                Red Wine Vinegar

In large kettle, combine beef and water.  Break up with hands until beef is separated and mixture is almost a pudding consistency.

Stir in remaining ingredients.  Bring to a slow boil – reduce to a simmer.  Simmer slowly uncovered for about 3 hours.  Stir often.

Let cool. Remove any excess grease.  Refrigerate or freeze in small batches until ready to use.

We’re getting ready to leave for Sagamore Beach, MA, for Thanksgiving at my nephew Jon’s cranberry bog.  Actually, we will have Thanksgiving dinner at Plymouth – I hope I don’t have to dress as either a Pilgrim or an Indian!

Happy Thanksgiving! – and, Bon Appétit!

I was running a few errands when I passed the KFC in Sandusky.  It was a little past 11:30 – and, suddenly, I remembered THIS is THE day!  I love Kentucky Fried Chicken!  I could eat chicken every day!

I was doing consulting for a KFC franchisee in the early 80’s when KFC introduced a rotisserie chicken to compete against the upstart Boston Market.  It was a really good product.  Franchisees didn’t like it – it was change – it was a hassle – it required new equipment – and, it never really took off like expected.  A few years later KFC replaced it with Oven Roast – it wasn’t very good – or, at least, it did not hold well and after a short holding period tasted more like the bucket than the chicken!

This was the third attempt at an un-fried product!  Would the third time be the charm?

I made a quick turn into KFC.  Would it be tacky just to drive through to get my free chicken?  The drive thru was backed up, so I decided to park and run in.

There was one couple ahead of me.  It seemed like an eternity, but finally it was my turn.  I was embarrassed not to order (and pay) for something – but, not really that embarrassed – so, I asked for my sample of the new grilled chicken.

I was handed a little bag – I’d call it a sample bag – kind of like the old paper sandwich bag, but smaller.  It felt like there was a chicken leg in the bag!

I pulled the chicken leg out of the bag – at least, I think it was a chicken leg.  I have seen pigeons with bigger legs! Strike one!  It was dry.  Strike two!  It was tasteless.  Strike three!

KFC might have thought this was a great way to introduce a new product, but they forgot one thing.  You’ve Gotta Deliver! Anyone who received a free sample like the one I received was NEVER coming back to buy this product!

Actually, later in the day – still out running errands – I passed the KFC in Norwalk.  I really prefer this restaurant to the one in Sandusky – it’s better run!  I had already written off buying the new product, but it was still Free Chicken Day.  I pulled in the drive thru – placed my order – and, was quickly handed a KFC bag with a piece of foil wrapped chicken.  It was a thigh.  It was normal size.  It was juicy.  It was quite good!

Redemption?  I’m not quite sure.  From the two samples that I had that day, I know that there could be quality issues – or, consistency issues.  I haven’t run back out to buy the new product.  But, I might some time when I’m in Norwalk!

Remember, under promise, over deliver!

I wrote this at the end of April when KFC introduced the new Kentucky Grilled Chicken.  Shortly after “Free Chicken Day,” KFC did a promotion with the Oprah Winfrey Show and offered a coupon for a free 2-piece meal.  The response to the offer resulted in computer “overload” – running out of coupons – and, KFC restaurants running out of chicken. Rain checks were not honored at many KFC locations.  In short, a PR disaster!

I really never made the effort to try this product again.  Evidently, I was not alone.  Monday, October 26th, was declared UNFry Day by KFC.  Once again KFC was giving away a free piece of the now 6 month old grilled chicken. Once again I stopped at the Sandusky KFC to get another sample – what the heck, it was free – and, I was in the area!

KFC’s second try was not much better than the first.  Again, I got a tiny chicken leg – maybe not as tiny as the first time – but, it was small – and, it was dry – and, it was not really worth the effort to get out of the car to get it.  But, as the late Paul Harvey would say, now for the rest of the story…

By the next day, I received an email offer from Boston Market.  Boston Market was inviting me to celebrate UNFry Day with them – “because every day is Unfried” at Boston Market.  In honor of this occasion, Boston Market was offering “a $1 Real Chicken Meal Deal – Real Chicken – Real Goodness – Really Just a Dollar” – and, the offer was not just for one day, it was good all week!

I had the chance to take Boston Market up on its offer later in the week.  I was a little disappointed when I finally read the coupon and learned that the offer included one side – mashed potatoes – so, I was not going to get creamed spinach.  However, for one dollar, I would suffer.  My order was handled promptly  - 3 pieces of dark meat, mashed potatoes, and corn bread.  The chicken was hot, juicy, and came from a good-size chicken!  There was no comparison between the free sample that I received at KFC and the $1 meal that I got at Boston Market.  Boston Market won hands down!

There’s several lessons to be learned here.  #1 – when you do a promotion, do it right!  Secondly, you really do not get the chance to make a second impression.  Thirdly, for every “good” marketing idea, someone usually can come up with something better.  I hope KFC learned their lessons – I doubt they will have the chance again!

The Shrimp in Garlic Sauce was one of those items.  Shrimp in garlic sauce - Camarones al Ajillo – is of Spanish or Cuban origin.  About a month ago, we had gone to a well known Spanish restaurant in Cleveland and had a poor excuse for Camarones al Ajillo.  The sauce was flavorful, but the shrimp were tiny and tough.  I used U-15 shrimp – cleaned, deveined and washed them thoroughly.  I undercooked them and removed them while I reduced the wine – and, then, slowly added butter to tighten the sauce.  I returned the shrimp to the sauce to finish the cooking, but being careful not to overcook them.  Bingo!

The second appetizer, Spinach Balls, was something that a friend brought to dinner a few months ago.  I am not quite sure of the origin of the recipe, but he mentioned that they contained Pepperidge Farm stuffing.  I goggled it and found several recipes that were similar to what he described.  I combined the recipes – did some other adjustments – and, what I came up with follows below.  The original recipe might have come off a Pepperidge Farm box – and, if so, I give full credit to the people at Pepperidge Farm.

Be sure to taste throughout the cooking process – and, adjust your seasoning as needed.

Shrimp in Garlic Sauce (Camarones Al Ajillo)
Makes about 6 – 8 appetizer servings.

1/4    Cup        Olive Oil
20                     Extra-large Shrimp (U-15), shelled, deveined
2 – 3  TBS        Onion, fine dice
4 – 5  cloves    Garlic, minced
1/4     tsp          Spanish Paprika
1/4     tsp          Chef’s Salt (Seasoned Salt)
1/4     tsp          Fresh ground Pepper
1/2     Cup        Dry White Wine
1/4     tsp          Oregano leaves
1/4     tsp          Cumin Powder
1 – 2   tsp           Fresh Lemon Juice
3 – 4   TBS        Unsalted Butter, cut in small chunks
2 -3    TBS        Fresh Parsley, minced

In a large skillet, heat olive oil over medium heat.  Add shrimp and onion, sauté until shrimp starts to turn pink, about 3 to 4 minutes.  Half way through turn shrimp and add garlic, paprika, salt, and pepper.  Add wine, oregano, and cumin – and, a squeeze of fresh lemon.  Sauté until shrimp is nearly cooked through.  Remove shrimp and set aside.

Reduce wine by about half.  Stir in butter a few chunks at a time.  Blend well.  Add fresh parsley.  Return shrimp to pan and heat through.  Do not overcook shrimp.

Serve immediately with some good quality bread to mop up the extra sauce.

Spinach Balls
Makes about 48 balls.

1/4    Cup         Unsalted Butter, melted
2       10 oz.     Frozen Chopped Spinach, cooked, well-drained
2        Cups       Pepperidge Farm Seasoned Stuffing Crumbs
2        TBS         Onion, minced
1        Cup          Fresh Parmesan, finely shredded
1/2    tsp           Chef’s Salt (seasoned salt)
1/4    tsp           Fresh ground Pepper
1/4    tsp           Granulated Garlic
6                         Eggs, beaten

Mix all ingredients together.  Refrigerate until mixture is firm.  Form into small balls.  (Spinach balls can be frozen at this point to be baked later.)  Bake at 350 degrees for 10 to 15 minutes until well heated throughout.  If spinach balls have been frozen, bake for about 20 minutes or a little longer.

Bon Appétit!

The holidays are quickly approaching – and, are a time for family, friends, and food.

Each of us has our own method of preparing a turkey or other main course for a holiday meal.  Personally, I always do my turkey in an oven bag – risking the wrath of the great chef in the sky!  The oven bag actually steams the turkey rather than the traditional roasting – and, is considered a faux pas by most chefs.  My oven bag always produces a very moist and juicy turkey – even every bit of the white meat– and, I would rather risk the ridicule of chefs than put a dry turkey on the table!

But, equally important to the turkey or other main course are the side dishes.  Most of our side dishes have been passed down from family and friends to become a tradition at holiday time.

For many years, Marcie and I  – and, later, our boys – were included in the holy meals of Jewish friends of ours in Cleveland.  They always referred to us as the token Christians – which I know horrified Marcie – but, they made us feel part of the family, exposed us to Jewish culture, and prepared wonderful meals.  Emmalee always served her Raspberry Jello Salad – and, it has been a tradition for our family at Thanksgiving and, usually, Christmas as well for years.

I think gravy causes greater apoplexy than any other part of the holiday meal.  I don’t know how many people tell me that they cannot make a good gravy.  A few years ago, I came across a recipe for Caramelized Onion Gravy – after some tinkering, it has become part of our holiday meal.  There’s nothing better with turkey or with pork.

Finally, we always enjoyed a Spinach Soufflé – the original recipe I got from Mrs. Leber while I was in the Army.  With a few changes, it has been part of many wonderful meals over the years – however, it often is a little too complicated or takes too much oven space for a Thanksgiving meal.  In it’s place, we now do Boursin Creamed Spinach – a credible stand-in for that Spinach Soufflé – it would make Mrs. Leber proud!

I think we look forward to these “sides” as much as we look forward to the turkey.  They are delicious and a big part of our holiday meal – but, more than that, they bring back a lot of fond memories of good times and good friends.

Bon Appétit – Happy Thanksgiving!

Emmalee’s Raspberry Jell-O Mold
Makes 1 large Jell-O mold.

4            3 oz. boxes            Raspberry Jell-O
1            Pint                         Vanilla Ice Cream, softened
1            Pint                         Sour Cream
3            10 oz.                      Frozen Raspberries, thawed, well drained
3½        Cups                       Raspberry Juice & Water

Drain thawed raspberries very well – reserving raspberry juice.  Set aside raspberries.  Add enough water to raspberry juice to make 3½ cups.

Bring raspberry juice/water to a boil.  Stir in raspberry Jell-O.  Continue to stir about 2 minutes until completely dissolved.  Chill until Jell-O thickens to egg white consistency.

Combine ice cream and sour cream.  Blend into Jell-O.

Fold in well-drained raspberries.  Chill until firm.

Caramelized Onion Gravy
Makes about 1 quart.

Turkey neck and gizzards
Chicken stock or water, to cover
¼             LB             Unsalted Butter
1                                  Spanish Onion, large, finely chopped
2               TBS           Fresh Garlic, minced
1               TBS           Chicken Base (high quality like Minor’s)
½            Cup            All-Purpose Flour
3              Cups          Turkey broth or Chicken stock
2              TBS            Apple Cider
3              TBS            Fresh Sage, chopped
¾            tsp             Black Pepper, fresh ground

Cover turkey neck and gizzards – add chopped onion, celery, and carrot, if desired – with chicken stock or water.  Cover.  Bring to a boil.  Reduce heat.  Simmer for an hour or two.

In large heavy-duty saucepan, melt 4 TBS of the butter over medium-high heat.  Add the onion.  Cook, stirring often, for 8 to 10 minutes until onions are lightly browned.

Add remaining 4 TBS butter.  Add garlic.  Let cook about 2 minutes – do not allow to brown.  Stir in chicken base.  Whisk in flour.  Cook, stirring, for about 2 minutes.

Whisk in 3 cups turkey broth (from the giblets) or chicken stock.  Add apple cider.  Simmer for about 15 minutes, stirring, until mixture thickens.  Stir in sage and pepper.

If desired, pull meat off turkey neck.  Chop meat and giblets and add to gravy.  Also, add pan drippings to thin gravy and enhance the flavor.  Adjust seasoning as necessary.

Boursin Creamed Spinach
Makes 12 servings.

2            TBS            Unsalted Butter
1            Cup             Yellow or White Onion, diced
4            TBS            All-Purpose Flour
1            TBS            Chicken base (high quality like Minor’s)
¼          tsp              Ground White Pepper
¼          tsp              Ground Cayenne Pepper
¼          tsp              Ground Nutmeg
2            Cups           Whole Milk, scalded
1            Cup             Heavy Whipping Cream, scalded
2            5½ oz.      Boursin Garlic & Herb Cheese
3            10 oz.        Frozen Chopped Spinach, thawed
¼          Cup            Parmesan Cheese, fresh grated
2            tsp              Lemon zest, fresh grated
1¼        Cup            Fresh Bread Crumbs, coarse
2            TBS            Unsalted Butter, melted
2            TBS            Olive Oil

Preheat oven to 375ºF.  Coat a shallow 2½-quart baking dish with non-stick spray.

In large heavy saucepan, melt butter.  Sauté onion over medium heat until soft – about 5 minutes – do not allow to brown.  Add flour to make a roux.  Blend in chicken base, white pepper, cayenne pepper, and nutmeg.  Cook about 1 minute.

Gradually whisk scalded milk and cream into roux.  Stir constantly to prevent lumps.  Simmer sauce for several minutes until thickened.

Cut boursin in chunks.  Add boursin a little at a time until melted and smooth.  Blend in Parmesan cheese.

Squeeze excess moisture from spinach.  Add spinach and lemon zest.  Blend well.  Remove from heat.

Transfer spinach to baking dish.  Combine crumbs, melted butter, olive oil, and a little salt and pepper.  Top spinach with crumbs.  (May be covered and refrigerated at this point to be baked later.)

Place dish on a baking sheet.  Bake until crumbs are golden and sauce is bubbly – about 30 minutes.  If dish has been refrigerated prior to baking, add about 10 minutes to the cooking time.

Notes:  I often use chicken, beef, or other bases instead of salt in my recipes.  It enhances the flavor.  Use a high quality base like Minor’s.  I also tend to use garlic – usually, a lot of it – in my recipes.  You can adjust to your tastes – but, don’t be afraid to use herbs and spices – they enhance the flavor of your dishes.

The Firelands consists of 500,000 acres of land that was the western most portion of the Western Reserve claimed by Connecticut.  Connecticut reserved this portion of the Western Reserve for its citizens that had suffered property losses during the American Revolution.  It became known as the Firelands since it was settled by Connecticut residents that had been burned out by British troops during the revolution.

This was going to be the first in a series call edibleFirelands.  Since it has not been used, I will go ahead and post it.  It actually might still be timely with the warm fall weather we have been having and some tomatoes still in the garden.

As the days become shorter, I can sadly see the end of my garden in sight.  I’ve pulled out the zucchini vines as the leaves had shriveled up.  There still are eggplants growing.  The tomato plants that were slow to start are finally full of fruit – all we can do is hope they ripen before the weather turns.  And, the raspberries that I planted in the spring are beginning to produce their first crop.

We are drowning in a sea of plum and salad tomatoes – and, the herbs continue to flourish.  I have eaten more than my share of tomato sandwiches this summer – and, the other day was looking for a way to use a ton of ripe small tomatoes before they rotted.

I decided to make a pasta dish based on the Italian classic Caprese salad – fresh tomatoes, fresh mozzarella, basil, and olive oil.  I used penne as I wanted a pasta with body.  I added chicken as I wanted something a little heartier – and, I used boneless chicken thighs, because they do not dry out as easily as chicken breast.  You could easily make this vegetarian by leaving out the chicken – you could also add mushrooms or other vegetables.  To make it truly vegetarian replace the chicken base with a vegetable base or with additional salt and pepper.

Chiffonade is simply very fine strands.  Stack the basil leaves and roll tightly – then, carefully slice as thinly as possible crosswise.  As the basil unravels, you should have fine strands.  Do the same with your parsley leaves.

The purpose of freezing the fresh mozzarella – it does not have to be frozen rock hard – is so it maintains somewhat of the cube shape as it thaws out in the final dish – rather than becoming a mass of melted cheese.

I believe in well-seasoned foods – as the amount of garlic and some of the other ingredients prove.  You can adjust the seasonings to suit your tastes.

It takes a little time to get all the ingredients ready – but, the dish comes together rather quickly once you begin actually cooking.  You might want to prep the ingredients earlier in the day – or, even, the night before.

Bon Appétit!

Pasta with Chicken, Fresh Tomato, Mozzarella, and Basil
Serves 6 to 8.

1 LB Penne Pasta
2 LB Chicken thighs, boneless, skinless, julienne
¼ Onion, finely minced (about ½ Cup)
1 head Garlic, finely minced (about ½ Cup)
¼ Cup Extra Virgin Olive Oil, divided
3 LB Fresh Tomatoes, peeled, seeded, roughly diced
1 – 2 TBS Chicken Base
½ Cup Fresh Basil Leaves, chiffonade
2 – 3 TBS Fresh Italian Flat-leaf Parsley, chiffonade
10 oz Fresh Mozzarella Cheese, cut into small cubes
1 Cup Fresh Parmesan Cheese, grated
Salt and Fresh-ground Pepper

Peel tomatoes by dropping 6 or 8 at a time into boiling water.  Remove after 20 – 30 seconds and place in ice water.  Peel with a sharp paring knife.  Continue until all tomatoes are peeled.  Cut tomatoes in half lengthwise and remove seeds.  Cut tomatoes into fairly large chunks.

Separate garlic cloves.  Flatten cloves with flat side of knife – remove skins.  Minced garlic finely.  Set aside.

Cut fresh mozzarella into small cubes.  Spread out on a tray covered with plastic wrap and put into the freezer.

Cook pasta – al dente – in boiling, salted water – about 10 – 11 minutes.  Drain and set aside.

In large skillet, heat about 2 TBS olive oil.  Add chicken.  Season with salt and fresh-ground pepper. Sauté until nearly cooked through.  Remove chicken pieces with slotted spoon and set aside.

Add remaining olive oil to skillet.  Add tomato pieces.  Add chicken base.  Season with salt and fresh-ground pepper.  Sauté until heated through.

Add cooked chicken, cooked pasta, basil, and parsley.  Stir carefully until heated through.  Blend in grated Parmesan cheese.  Adjust seasoning with salt and fresh-ground pepper to taste.

Add frozen mozzarella cubes.  Blend in and cook until mozzarella just begins to melt.  Serve immediately.

Manhattan Clam Chowder

3/4          LB          Onions, diced
1/2          LB          Celery, diced
1/2          LB          Carrots, diced
1/4          LB          Red or Green Pepper, finely diced
2  1/2     LB          Redskin Potatoes, diced
1              TBS        Fresh Minced Garlic
1/3         Cup         Canola Oil
3/4         Cup         All-Purpose Flour
1 1/4      Can         Sea Clam Juice (46 oz can)
1              Can         Chopped Sea Clams (51 oz can)
2              Can        Diced Tomatoes in Juice (14.5 oz can)
1              Can        Tomato Puree (8 oz can)
2              TBS        Tomato Paste
5              oz            Seafood or Chicken Base (high quality like Minor’s)
1              TBS        Oregano Leaves
2              tsp          Thyme Leaves
1              tsp          Basil Leaves
1/4          tsp          Ground White Pepper
2                              Bay Leaves

Cut onions in half – remove core by cutting a “v” in stem end.  Dice onions.  Dice celery, carrots, and peppers.

Wash potatoes well.  Remove any “eyes” or bad spots.  Dice.

Saute onion, celery, carrots, and green peppers in oil until onions become transparent.  Add garlic.  Saute for another minute.  Do Not Allow Vegetables to Brown.

Add flour.  Blend flour well into vegetable mixture.  Cook for 2 – 3 minutes.

Add diced tomatoes with juice, clam juice, and juice from chopped clams.  Stir well to combine.

Add tomato puree, tomato paste, oregano, thyme, basil, white pepper, bay leaves, and seafood (or chicken) base.

Add diced potatoes (raw).  Simmer until vegetables are tender – about 1 1/2 hours.

Add chopped clams.  Simmer 10 – 15 minutes longer.  Remove bay leaves.  Ladle up soup carefully – keep stirring, so the vegetables are evenly divided throughout the broth.

Notes:  I often use chicken, beef, or other bases instead of salt in my recipes.  It enhances the flavor.  Use a high quality base like Minor’s.  I also tend to use garlic – usually, a lot of it – in my recipes.  You can adjust to your tastes – but, don’t be afraid to use herbs and spices – they enhance the flavor of your dishes.

Bon Appétit!

I’m a sucker for AOL headlines.  There was one today, it read “Pizza Hut Has People Talking:  Chain Has a New Nickname, but You Vented About Service.”

When you click on the link, it takes you to a story by Lou Carlozo on WalletPop.  The story talks about a recent posting at WalletPop of a story about “ Pizza Hut changing over to ‘The Hut’” – and, the resulting “scores of comments from disgruntled Pizza Hut patrons nationwide, a hefty majority complaining about pie quality and sanitary conditions at stores.”

Here’s just one reader posting from WalletPop.  Huskygirl12014: “My parents, little brother and I used to go to PH every Friday night when me and my brother were littler, but we never go now.  Ours is dirty, and gross.”

The WalletPop story goes on to quote Pizza Hut spokesman, Christopher Fuller, in response to the reader postings.  Mr. Fuller says, “Regarding our restaurants, we are proud to have some of the best team members and restaurants in the world.  We have very thorough restaurant cleanliness policies and practices, which meet and often exceed local health department guidelines.  I’m very disappointed to hear that a few customers have had experiences that did not live up to our high stands.  I would ask that they let our customer satisfaction team know, so that they can address any issues.”

Well, Mr. Fuller, I suggest that you take a quick trip up to Norwalk, CT, to visit Stew Leonard’s Dairy.  Out front there’s a large boulder – and, on that boulder there’s this inscription:

Rule #1 – The Customer is Always Right.

Rule #2 – If the customer is ever wrong, re-read Rule #1.

Mr. Fuller, you miss the point.  I am sure that you have some great team members and some great restaurants.  I am sure that you have very thorough cleanliness policies and practices.  But, Mr. Fuller, the point is that your guests – or, at least some of your guests – do not agree.

We would have the occasional steak or something come back.  Quite often the floor manager or server would say, “They said it’s not medium rare, but it is.”  My response was always, “If they say it isn’t, it isn’t.”

Mr. Fuller, it is what the guest perceives.  Right or wrong, if the guest says it’s wrong, it’s wrong.  They will decide if they will come back to your restaurant or not based on their perception, not based upon your policies and practices.

Mr. Fuller, please re-read Rule #1.

Commentary is based upon an article by Lou Carlozo posted on WalletPop on June 18, 2009.  It is a part of a series called Lou Carlozo’s Recession Diaries.  Go to www.waletpop.com.

Fortunately, I grew up eating well.  My family lived on Sheepshead Bay in Brooklyn (NY) when I was born.  Among my earliest memories is sitting in a high chair at Lundy Brothers eating oysters-on-the-half-shell and Manhattan clam chowder.  We went to Lundy’s for years – enjoying the shore dinner – lobster, chicken et al.  When I was in college, I would stop at Lundy’s – then, well past its prime – every time I would cross the bridge coming back to New York – sit at the oyster bar to enjoy oysters, clam chowder, and Piel’s beer.  It was a dark day when Lundy’s closed.

We had moved further out on Long Island when I was 3.  We still went into Lundy’s, but found many new restaurants on the Island to enjoy.  We normally ate out every Sunday evening.  Our favorite restaurants included Felice’s in Westbury, Albertson Inn in Roslyn – and, many others I have forgotten over the last 50 years.

My mother was a good cook – and, we enjoyed meals at home as well.  My father did not eat stew-type meals and did not eat leftovers – so, our dinners usually consisted of roasts – like leg of lamb, pork chops, lamb chops with lamb kidneys, smoked beef tongue, good fish – never anything like a fish stick.  When it came to food, I was born with a silver spoon in my mouth!

My mother was a night owl and hated to get up in the morning.  So, if I wanted a good breakfast, I learned to cook my own at a pretty early age.  I learned well and made some pretty good breakfasts.  I made some pretty mean over easy eggs – but, when it came to scrambled eggs, I wanted them well done – a little brown on the outside – the thought of that today makes me cringe.

My cooking skills were further developed in the Boy Scouts.  I enjoyed eating well – and, if I was going to eat well on a Boy Scout camping trip, I would have to learn to do it myself.  Actually, that’s not totally true – we would have a camp out once or twice a year when one of the leaders did the cooking.  Mr. Kupke would make things like stuffed pork chops – and, I soon found myself working as his assistant.

That’s pretty much my introduction to good food and, should I say, home cooking.  Later I would begin a career in the restaurant and hospitality industry – but, I will save that for another time.