Author: binner216@comcast.net

Summer Country, Corn, and Chowder

My school bus route this summer takes me out to the country. I spend close to three hours a day riding past farms and corn fields which gives me more than enough time for reflection. I’m a semi-city girl and my experiences with home-grown corn came from my grandfather’s and then my Uncle Andy’s gardens. Still, the country holds a certain charm for me. Now that I’ve comfortably adopted the suburbs as home, I experience the accidental proximity of country with an isolated field or preserved farm in the middle of a subdivision.DIGITAL CAMERA

Suburban living makes it easy to forget how amazing farmland is. But what i’m seeing everyday is the real deal. Sky beautifully blue that seems to go on forever. Clouds in that sky that look like cotton batting soft enough to curl up in for a nap. Farms large and small, old and older, and seemingly endless fields of corn. file8191293943525The Midwest is corn country and this part of Illinois has some of the best farmland in the state. Granted, much of our corn is the feed/seed variety. (This blog post  explains the difference.) Even so, there is plenty of the eating kind around, or there will be soon.

Corn season is in full swing here. The stalks have more than reached the requisite “knee high by the Fourth of July” and as I look out the bus window, I think they’re growing taller everyday.DIGITAL CAMERALocal corn won’t be making an appearance for a few more weeks, but as the stalks wave in the breeze, anticipation is high. The corn available is inching closer, much of what is in the stores and even at farm stands is coming from Georgia. It’s sweet and juicy and is wonderful eaten off the cob, but it’s also great used in a recipe. DIGITAL CAMERADIGITAL CAMERAI made a Summer Corn Chowder that used the corn, cobs and all.DIGITAL CAMERA I cut the kernels off the cobs, then the naked cobs went into a soup pot with water, some onion and a pinch of salt. I let it simmer for  about an hour and let it steep for an hour more. The result was golden sweetness that was bursting with corn flavor.

This chowder featured a variety of peppers,and onions and course there was lots of fresh corn. Colored peppers make it look extra festive and sweet and green onion give it lots of flavor. This is your chowder, so choose what you like.DIGITAL CAMERATo make it more “chowder like” I added some bacon and grated potato. My herb of choice was thyme and a bit of ancho chili powder gave it a little heat. To keep it healthier I used fat free half and half.DIGITAL CAMERAThe result was a lighter bodied chowder that was thick with vegetables. Sharp white cheddar cheese and crisp bacon were the crowning glory. It was the perfect dish for a summer supper.DIGITAL CAMERA

This recipe will only get better as the corn grows closer to home. It also lends itself to all kinds of variations. Make it spicier or tame it down to suit your taste.

Summer Corn Chowder
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Servings
4
Servings
4
Summer Corn Chowder
Print Recipe
Servings
4
Servings
4
Ingredients
Corn Broth
Chowder
Servings:
Instructions
Corn Broth
  1. Put the bare corn cobs and chopped onion in a soup pot. Add 5 cups water (or enough to cover) and a pinch of salt. Bring to boil. Reduce heat to simmer and cook covered for 1 hour. Turn off heat and allow to steep covered for another hour. Remove the cobs and onions and use in soup.
Chowder
  1. Heat a large soup pot over medium heat. Add the chopped bacon and cook until crisp. This should take about 5 minutes. Remove the bacon, let it drain on paper towels and reserve. Remove all but 1 tablespoon of the bacon drippings from the pot.
  2. Add the onions, celery, jalapeno, and peppers to the pot and cook about 5 minutes stirring occasionally, until they begin to soften. Add the corn kernels and cook another 2 - 3 minutes. Stir in the chili powder and cook 1 minute more.
  3. Add the half and half and corn broth to the pot. Bring to a boil. Lower to a simmer and add the shredded potatoes, green onions and thyme. cook 15 minutes until the potatoes are tender and everything is happy. Add salt and pepper to taste.
  4. Ladle the soup into bowls and garnish with the reserved bacon and grated cheddar.
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Fresh corn is one of the joys of summer. Eaten off the cob or in a soup or side dish, it is meant to be savoured for as long as the season lasts. Enjoy, Mama D

Triple Shot Pork Ribs

file000987825684For many of us, coffee helps make the world go around. My morning doesn’t begin until I’m on my second cup and I know that I am not alone. But coffee definitely isn’t just for breakfast any more. Starbucks has seen to that. Coffee also isn’t just for drinking either. Ice cream and any other sweet treat that can handle the coffee_rub_newcaffeine hit can be coffee flavored. And then there’s mocha that wonderful marriage of coffee and chocolate. Just when you thought that coffee had conquered enough markets, along comes the Coffee Rub. This isn’t totally new, but it is definitely on the upswing and with most of the free world firing up their grills this weekend, it’s a flavoring whose time has come.

I’ve plunged into coffee enhanced meat grill first. I found 3 recipes created by Andy Schloss. He created a brine, rub, and barbecue sauce that all featured coffee with orange as a supporting player. While I do think coffee and orange work well together, I thought that chocolate could contribute something special as well and because I’m Mama D there had to be onion and garlic, too.DIGITAL CAMERA I chose Baby Back ribs for this recipe. I’m usually a Country Rib kind of gal, but I found the perfect rack of ribs for two that looked to be lean and meaty, so they found their way into my cart and my kitchen. They spent just over 24 hours in a brine of strong coffee, orange juice, and beer that was laced with onion, garlic, and brown sugar.DIGITAL CAMERAI coated the ribs with my coffee- cocoa-orange peel rub and let them soak up the flavor for an hour.DIGITAL CAMERAThey cooked over indirect heat for 40 minutes or so, meaty side up. They only required a little do-si-do around the grill to cook to crusty perfection.DIGITAL CAMERAA liberal brushing with what I believe is a killer barbecue sauce and a few more minutes on the grill and they were perfection.DIGITAL CAMERANaturally these three recipes work beautifully together, but they could be used individually, too. I think that the barbecue sauce may become my new favorite. It’s the perfect blend of sweet and spicy. I’ll be trying the rub on steaks soon and I think the brine would do wonders for chicken. So without further ado, I give you the three shots of caffeinated barbecue goodness. 

Coffee Rub
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This rub works on any pork cut, especially ribs. It would also be great on steak.
Servings
1 Cup
Servings
1 Cup
Coffee Rub
Print Recipe
This rub works on any pork cut, especially ribs. It would also be great on steak.
Servings
1 Cup
Servings
1 Cup
Ingredients
Servings: Cup
Instructions
  1. Mix all ingredients together.Use as a rub on pork, beef or chicken. Leftover can be stored in an airtight container.
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Coffee Brine
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This is enough to brine about 4 pounds of ribs. It would work with any cut of pork as well as chicken or turkey.
Coffee Brine
Print Recipe
This is enough to brine about 4 pounds of ribs. It would work with any cut of pork as well as chicken or turkey.
Ingredients
Servings:
Instructions
  1. Mix all the ingredients together until the salt and sugar dissolve.
  2. Place the ribs in a zip top bag. Add the brine and seal the bag. Place the bag in baking pan in case of leaking. Refrigerate for up to 24 hours, turning bag occasionally.
  3. When ready to grill, remove the ribs and allow to drain. Discard the brine.
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Orange Mocha Barbecue Sauce
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This is an awesome sauce. Sweet and tangy with that subtle flavor that makes you say,,,Hmmm.
Servings
1 Cup
Servings
1 Cup
Orange Mocha Barbecue Sauce
Print Recipe
This is an awesome sauce. Sweet and tangy with that subtle flavor that makes you say,,,Hmmm.
Servings
1 Cup
Servings
1 Cup
Ingredients
Servings: Cup
Instructions
  1. Combine all of the ingredients except the orange zest in a medium sauce pan.
  2. Bring just to a boil over medium heat. Reduce heat to low and simmer for 15 minutes or so, stirring frequently. The sauce should thicken and reduce slightly.
  3. Stir in the orange zest and simmer for 2-3 more minutes. Remove from heat and allow to cool. Use immediately or refrigerate for up to a week
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Making this for your July 4th Cookout may be too much of a time challenge, but the summer is still young so give it a try soon. Love, Mama D

On My First Anniversary

Just over a year ago I was forced to re-invent myself. Out of work for the first time in forty years and at an emotional crossroads I needed to take a look at where I was going. Having reached a more interesting age, I felt that the direction I needed to go in should involve something I felt passionate about. I loved to cook and over the years I had developed a knack for writing about the everyday occurrences in my life. That’s how Mama D’s Kitchen was born.015

I’ve learned a lot over the year. Some things were revelations, others were common sense, and there were more than a handful of DUH?!? moments. I set up a web site with a little help from my friends. I love sharing my recipes and my process and I’ve learned that some recipes are much better in my head than on a plate, but most of the time simple ingredients combined with love can create something wonderful.DIGITAL CAMERA

As I begin my second year, I’m looking forward to more cooking and more writing of course, and I’m beginning to explore the direction to go that will lead to my passion becoming my business.  I hope that you’ll join me as I continue to cook and write. and follow my adventures as I cook with love.   Mama D

Mama D’s Turkey Burger Adventure

I never thought that I would be touting the wonders of a turkey burger, but here I am touting the wonders of a turkey burger. Up until now as I said on Face Book, other than opening a box and throwing frozen pink hockey pucks on a grill I had no experience.

There is a lot of debate on turkey burgers being a healthier alternative.  While turkey burgers are slightly lower in fat than their beef counterpart, there is a wide variance in types of ground turkey. The ground turkey I use has a 93/7 lean to fat ratio. That is about the same ratio as Ground Sirloin.DIGITAL CAMERAMy idea of a great beef hamburger is one that dribbles down your chin when you bite into it. hamburger-2643_w1000 with bacon and cheeseGround Chuck can deliver that juiciness at the cost of an 80/20 lean/fat ratio. So in Mama D’s world the fat content is significantly different from ground turkey.  Comparing turkey burgers to hamburgers, however is like comparing apples to oranges. They both grace a bun and are eaten out of hand, but for me, Turkey Burgers will never replace Hamburgers. There is room for both in Mama D’s diet. This post is about turkey burgers, so we’ll address hamburger heaven at another time.

With little fat and flavor, ground turkey is in reality a blank canvas. It  lies there pink and naked waiting to be transformed with herbs, spices and vegetables into an intriguing taste experience. I’ve just begun to create combinations and I know that the possibilities are virtually endless. In my first endeavor I headed to the border.DIGITAL CAMERAThe flavors of the Southwest combine to create a flavorful and juicy burger. Onion and Garlic along with Poblano Pepper and some Ancho Chili Powder gave the turkey a little attitude. Fresh sour dough bread crumbs and an egg white acted as the binder. I think these two ingredients are crucial to the burger coming together and staying that way. Fifteen minutes in the freezer and a screaming hot non-stick fry pan result in a crust with some crunch and a perfect burger that stays together.DIGITAL CAMERAMy latest Turkey burger is  a Mediterranean masterpiece. Onion and garlic are lightly sautéed  in  a non-stick pan. This mellows the flavors and creates a better texture.

DIGITAL CAMERA Oil cured olives, fresh rosemary and lemon zest combine with the fresh bread crumbs and egg white to create  a pleasant  flavor balance.DIGITAL CAMERA

The golden brown burgers were garnished with a Roasted Red Pepper and Artichoke Tapanade  and some crumbled Feta Cheese.

As I write this, I believe that cooking turkey burgers in a very hot fry pan works better than on a grill. My inquiring mind wonders if using a grill pan would protect the integrity of the burgers. That will be another adventure and rest assured that I will be sharing my discoveries with you.

I’ve been using “Sandwich Skinnys”” for buns. These are sold at Aldi and come in a Multi-grain version that is tasty and weighs in at 100 calories. There are several other brands available in most grocery stores.DIGITAL CAMERAI like my bun toasted and these toast up nicely. This also makes them a little more sturdy.

This is my basic recipe for two turkey burgers. Ground Turkey as it is generally sold, comes in an approximately a 19,2 ounce package. A whole package would make four good-sized burgers. I’m cooking for two most of the time and was able to make two different flavor profiles from a single package. Need to make more? Take advantage of the ingredient calculator feature in the recipe  that allows you to adjust  the number of servings that you want to make.

Turkey Burgers
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Use this basic recipe and cooking directions to create your own Turkey Burger
Servings
2
Servings
2
Turkey Burgers
Print Recipe
Use this basic recipe and cooking directions to create your own Turkey Burger
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Heat a small non-stick pan over medium heat. Spray lightly with non-stick cooking spray. Add the onions and cook for 3 minutes. Add the garlic and cook another minute, Remove from heat and allow to cool.
  2. In a medium bowl combine the ground turkey, bread crumbs, cooled onion and garlic, vegetables and herbs. Toss to combine. Add the beaten egg white and stir gently to combine.
  3. Take about 1 tablespoon of the mixture and form into a mini patty. Cook this in a heated small pan. Taste the cooked patty and make any needed seasoning adjustments to the remaining uncooked mixture.
  4. Form into two patties. Plate and lightly cover and place in the freezer for 15 minutes or so.
  5. Heat a medium skillet over high heat. Spray lightly with cooking spray. Add the patties and cook for 4 minutes. (turn on your exhaust fan at this point, trust me). You want a deeply browned crust before you flip the burger.
  6. Turn the burgers over and cook for another 4 minutes until that side is well browned.
  7. Lower the heat and cook for another minute or two on each side. Check that the burgers are cooked through. Serve on toasted buns with toppings of your choice.
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NOTE: Turkey, like all poultry, must be cooked thoroughly. A meat thermometer should read 165 degrees. This is the safest way to check for doneness. Pressing on the burgers is another fairly safe technique. The burgers should feel very firm when pressed in the center.

My adventures in the world of turkey burgers will continue. Now that I know that they can be delicious and nutritious as well as being a springboard to limitless variations and possibilities, I’m hooked. I’ll still have my occasional beef hamburger with a napkin and without guilt, but I’ll be noshing a turkey burger from time to time as well.

Love, Mama D

 

 

 

The Salad Days of Summer

When I was growing up, summer signaled the change from basic iceberg lettuce salads to something a little more interesting. Whether it was green bean salad flavored with mint or tomatoes in a garlicky vinaigrette, my mother’s summer salads were a welcome treat. In my newly healthier approach to cooking, salads are a big part of most meals and I seem to be discovering different combinations almost daily.DIGITAL CAMERA

Now that Summer is almost officially here, and I’m committed to healthier meals, salads aren’t just another pretty side dish. They are taking center stage and I have to say, I rather like it. Many of these salads are a  generous serving of lean protein accompanied by various vegetables and a light dressing. DIGITAL CAMERAWhile these creations are delicious, sometimes they are a little too light. Something is missing. Carbohydrates! I do love my carbohydrates and I embrace them in my healthier lifestyle.

“Good Carbs” are an important part of a healthy diet because of their nutrients and fiber rich whole grains. So now, many of my salads have the added benefit of whole grains. DIGITAL CAMERAFarro, quinoa, and brown rice have all found their way into my salads. I’ve seemingly turned my back on pasta. As an Italian, how can that be?  While not intentional, I’ve been so enchanted with the ever-expanding selection of grains and the never-ending quest for more fiber, that pasta has been sitting on the pantry shelf feeling neglected.

DIGITAL CAMERAI started to change that the other day when I invited whole wheat pasta to be part of my DIGITAL CAMERAmain dish salad. Instead of it being the principal ingredient, it was a supporting player and going out on the proverbial limb, I invited lettuce to be a supporting player as well. This salad boasts Romaine Hearts and Whole Wheat Farfalle pasta (that packs an impressive 6 grams of fiber per serving).

The colorful array of ingredients included artichoke hearts, red onions and multicolored tomatoes and peppers. Grilled chicken and garbanzo beans provided the protein and Sicilian olives gave it a little extra punch.DIGITAL CAMERASo, I combined the veggies and the cooked pasta in a large bowl.DIGITAL CAMERAThe dressing was a simple vinaigrette that included some fresh herbs and just a bit of anchovy paste. DIGITAL CAMERAThe lettuce waited on the sidelines until the moment of plating so that it could provide the necessary crunch. A dusting of Romano cheese finished things off.DIGITAL CAMERA

Italian Salad with Pasta and Chicken
Print Recipe
Pasta salad meets lettuce salad in an easy one dish meal. This serves two very generously. Use the cut whole wheat pasta of your choice. The same goes for the herbs you use in the dressing.
Servings
2
Servings
2
Italian Salad with Pasta and Chicken
Print Recipe
Pasta salad meets lettuce salad in an easy one dish meal. This serves two very generously. Use the cut whole wheat pasta of your choice. The same goes for the herbs you use in the dressing.
Servings
2
Servings
2
Ingredients
Dressing
Servings:
Instructions
  1. Cook the pasta according to the directions on the package. Drain and rinse and put in a large bowl.
  2. Slice the onion lengthwise into narrow strips and add them to the pasta in the bowl.
  3. Slice the peppers into thin strips abut the same size as the onions and add them to the bowl.
  4. Cut the tomatoes into halves or quarters depending on the size of the tomatoes and add them to the bowl.
  5. Add the garbanzo beans, drained artichoke hearts, chicken, and olives to the bowl and toss to combine everything.
  6. Dressing: Combine the dressing ingredients in a jar with a tight fitting lid and shake vigorously to blend everything. Pour over the salad ingredients and toss to coat. Cover and chill for at least 2 hours.
  7. When you are ready to serve, add the torn lettuce leaves and toss once more. Divide between two plates and sprinkle with the Romano cheese.
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Summer stretches ahead for the next few months. There’s plenty of time to create more interesting salads. If you haven’t tried a healthy salad supper, give it a try. If you have, let me know what you’ve created.   Love, Mama D