Recipe: Oyster Yum Yum Sauce

Hey everyone! Long time no post! Sorry. The holidays and new year and kids have had me quite busy. This new recipe I have for you is a good one for steamed oysters. I figured I better get it out while oysters were still in season! It actually would be good with any seafood, cooked any way, because it is reminiscent of Japanese Yum Yum Sauce- you know the mayo sauce at the Japanese restaurant that we all adore? Yes, well Oyster Yum Yum Sauce is a spin-off. I had it at an oyster roast recently. Someone there concocted it, and I fell in love. I literally stole the bowl. It's one of those sauces that you eat and all you can say is... YUM! Thus, the name. I always like to be surrounded by sauces at an oyster roast: melted butter with horseradish, cocktail sauce, ketchup with hot sauce, etc... Variety is the spice of life (let's limit this famous quote to food...). Unfortunately, I was shucking oysters and stuffing my face, so I didn't get the exact proportions. I have had to play with it some. This is the version I like best. However, feel free to adjust these 4 ingredients to your specific tastes. You almost can't go wrong. Hope you enjoy!

Oyster Yum Yum Sauce

1/2 cup mayonnaise (preferably Duke's)
1/4 cup ketchup (preferably Heinz)
2 Tbsp worcestershire sauce
2 Tbsp hot sauce (preferably Texas Pete / DO NOT USE Tabasco)

Mix all ingredients with a small whisk or fork until smooth. Feel free to adjust ingredients as you like. Cover and refrigerate. Serve chilled with steamed oysters or any seafood dish.

Here's the 411 on Cranberry Sauce

Cranberry sauce. Like fruit cake, it is the definitive sign of old age. I have never seen a young person eat cranberry sauce- at least not with gusto like old people. So, if you are struggling with the question of whether or not you are old it's really quite simple. Ask yourself this: Do I eat cranberry sauce? If the answer is yes, then you are old. If you prefer the jelly one that plops out of the can, you are REALLY old!

Cranberry sauce. You either love it or hate it. Some folks like the one in the can that plops out still looking like the can, rings and all (aforementioned). Some people like whole berry- still in a can. Some Martha Stewart Wannabes make their own.... fooey on them. I say buy it, and I know where! I have tested several brands and styles of cranberry sauce. I started eating it a couple of years ago. (Welcome to OLD AGE! Here's your cranberry sauce!!!) I realized that it's sweet, tart, yumminess is the perfect balance to the saltiness of the typical Thanksgiving meal. Only the mature, sophisticated palate can appreciate these culinary delights. That's what I tell myself while the young people are saying EWWWWWW!

The best cranberry sauce in our area hands down is at Kudzu Bakery. They call it Cranberry Relish. It's a chunky mix of whole cranberries, walnuts, raisins, and orange peel blended in raspberry preserves. With all this going on it manages to maintain the taste of the tart, sweet cranberries. It's fabulous. It is a bit pricey at $6.95 but definitely worth every penny to make your Thanksgiving meal delicious and memorable. You can find it in the refrigerated case at Kudzu.

This year I tried to break away from my old Kudzu habit and try something new- you know, since I have a food blog and all. Anyway, it was a complete disaster! I spent $3.99 on a jar of cranberry sauce from The Fresh Market, and it was... how can I say this nicely? Well, I did not enjoy it. It was a jelly sauce- blah! No chunks of anything and it had this overpowering taste of cinnamon. I only got a hint of cranberry taste after the cinnamon dissolved away, like an afterthought. Hello? Fresh Market, this is cranberry sauce for Thanksgiving, not cinnamon jelly! If you have purchased this concoction- fear not! I have a suggestion. Use it as a jelly for biscuits. It would be perfect. Or, if you have a big crowd for dinner, put the yucky Fresh Market cranberry sauce at the far end of the table with the people you don't really like. Then, get you some REAL cranberry sauce from Kudzu and put it at YOUR end of the table! :-) 

Divine Smothered Pork Chops

Hello my devoted followers! Smooches & hugs all around! I have a great new-old recipe for you. I call it a new-old recipe because that's exactly what it is- it's an old recipe that I am bringing back to life! Hooray! Resurrected smothered pork chops... I mean can you think of a better recipe to save from the very bottom of the recipe box? Tried and true, always tender and delish, let's make it! Actually, I have to confess that this recipe is not entirely mine. It was given to me many moons ago, in a galaxy far, far away, from a good friend named Harriett Cribb. So, my dearest Harriett, here is your most awesome pork chop recipe- revised just a bit- posted for my followers to try and enjoy!

Divine Smothered Pork Chops

6-8 pork chops (you can use boneless or bone-in. I prefer bone-in.)
1 can cream of chicken soup
3 tablespoons worchestershire sauce (yes, I spelled it right, you can check....)
3/4 cup water
1/2 teaspoon ground oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper
EVOO

Brown the chops in EVOO in a large skillet. Remove the chops to a plate. Deglaze the skillet with the worchestershire sauce and the water using a heavy spoon to pick all the yummy bits from the bottom of the pan. Add the cream of chicken soup, ground oregano, garlic powder, and onion powder. Use a wisk to break it down until it's nice and smooth over low heat. Add the chops back to the skillet and cover them with the gravy. Bring it up to a soft boil. Reduce heat and cover. Simmer for an hour and a half. Yum Yum Yum!

I serve this with roasted potatoes and something very bright. It's kinda bland and blah looking but it really tastes fabulous. However, you need to serve it with something that has a lot of color. Something green. That always makes the kids happy... Bwa-ha-ha-ha-ha-ha!!!!!!

Ropa Vieja- Cuban Comfort Food

Hey ya'll! I have a new recipe for you, and I think it's one you are gonna love for two reasons. First, it's a slow cooker recipe, and we all love those for the simplicity. Second, it's a great fall comfort food. When the weather turns cooler, I always think of soups and stews, and this recipe is a meaty stew. It's a Cuban dish that is one of my all-time favorites. This dish really takes me back to a time in my childhood when my family lived in southern Florida. There was a small Cuban cafe near our house that we frequented, and their ropa vieja was my fave! I love, love, love Cuban food! Now, when we vacation in the Keys, I load up on plantain chips and mango juice, and I force my family to eat at Cuban dives. But, back to this recipe... ropa vieja is Spanish for "old clothes". This stew is made from shredded beef in a tomato base which resembles tattered or "old clothes". So, without further ado:

Tiffany's Slow Cooker Ropa Vieja

2 London Broil cuts (Trust me. Use 2. It's good and you are gonna eat it for breakfast, lunch and dinner for like 3 days and be really sad when it's gone.)
1 15.5 oz can tomato sauce
2 15.5 oz cans diced tomatoes (Get creative here- use some of the new flavored varieties such as, fennel & spicy red pepper or basil, garlic, & olive oil.)
3 Bay leaves
1 1/2 teaspoons cumin
3 cloves chopped garlic (You can add more if you love gahhhhlic... My family does not!)
1 chopped onion
1 Tablespoon dried cilantro (I use dried because if I buy fresh I wont use the rest, but if you think YOU will, then by all means use fresh.)
1/4 cup white vinegar
1 1/2 teaspoons red pepper flakes (You can add more if you like it spicy.)
Salt & Pepper

In the slow cooker, mix tomato sauce, diced tomatoes, cumin, chopped garlic, onion, dried cilantro, white vinegar, & red pepper flakes. Generously salt & pepper the london broil cuts. Cut them in half if you need to in order to get them in the slow cooker. Cover them with tomato sauce. Toss in 3 bay leaves. Cover & cook on high for 6 hours or until the beef is falling apart and shreds easily. Use a couple forks to shred the beef in the slow cooker. If you want the stew to be a bit thicker, stir in a can of tomato paste and continue cooking for 30 minutes with the lid off. Give it a taste to adjust any seasonings. Try not to eat the whole pot before dinner- that's always my problem. 

Serve this with yellow rice and black beans for an authentic Cuban meal. If you don't have any yellow rice, white or brown is just as good! Hope you like it!

TGIF Cocktail Recipe: Spiked Cherry Limeade

Hey ya'll! I'm gonna share my favorite cocktail recipe from this summer. It's cherry-limey-liciousness. You are gonna love it! Well, you are gonna love it IF you like cherry limeade. If not, then this ain't the drink for you. Just go have a beer or something. Best of all, it's soooo super easy to make and the list of ingredients is short. Here it is:

Spiked Cherry Limeade

Captain Morgan's Lime Bite Rum
1 jar Maraschino cherries
Minute Maid Cherry Limeade (This comes in regular or Just 15 calories. Honestly, the regular tastes MUCH better, but if you are worried about the wasteline go for the Just 15. After a few drinks you won't care anyway...)
Lime Wedges

In a tall glass with lots of ice, add 1 shot of Captain Morgan's Lime Bite Rum. Fill glass nearly to the top with Minute Maid Cherry Limeade. Stir. Add 1 Tablespoon cherry syrup (Do not stir! The cherry syrup settles in the bottom and makes it really pretty. And, pretty is really important!) and 2 maraschino cherries. Finish with a lime wedge.

Now, all you need is a pool and some sunshine! Enjoy!

I've Been Away Drinking Spanish Wines

Hey ya'll! Long time, huh? I took a hiatus. Eleven months really flies by fast... but that's a post for another blog. This post is about Spanish wine varietals. Over the past eleven months, I have come to realize that Spanish wines appeal to me more than any other, and trust me when I say that I have tested many, many, many, many, many, many bottles of wine. I have also found that I detest Australian wines- all of them. I don't know what they do to grapes in Australia, but it ain't workin' for them. To me, the wines are all bitter, like the grapes are not ripe, or the soil quality is poor. I have never had a bottle of wine from Australia that I enjoyed. Now, I'm certainly no fine wine connoisseur, and wine is a finicky thing, so if you like Australian wines that's OK. You just won't find them at my house. However, you will find a selection of tempranillo (my fave, fave, fave), garnacha, macabeo, merlot, and probably some red blends ALL from Spain. These wines are fragrant, fruity, light on the palate, and easy to drink (trust me- very, very, very easy to drink. What!?! The bottle is empty already?!?) with almost any food you can imagine, especially the tempranillo. Also, did you know that this particular variety of grape can reduce bad cholesteral MORE than any other? I swear. I'm not making this up. Everyone has heard that a glass of red wine every day is good for you. (If a glass is good for you, a bottle is better!) Well, a study at Spain's Universidad Complutense de Madrid discovered that healthy participants who drank tempranillo had a nine percent decrease in LDL and participants who had high cholesteral recorded a twelve percent decrease compared to a decrease of approximately eight percent for other varietals. WOW! Apparently, it has to do with the grapes dark, dark color and higher fiber content. So, drink up! CHEERS!

I have found that wine drinkers are typically loyal to a varietal or region. This taste develops over years of wine drinking. I know this because when you are younger you will drink anything. Drinking is just a means to an end. You are in search of a better frame of mind and some fun. You will drink the cheapest, skunkiest beer. C'mon, you know you did! You will drink vodka concoctions from the fridge or a communal cooler that taste like Vicks Formula 44D cough syrup. (I occassionally still do this in a pinch.... Here's a tip: rum is much easier to mix with anything. Vodka is not.) When you are young and there is no alcohol available, you will eye the Listerine.... However, none of this true for older, more mature wine drinkers. They will say politely, "No, thank you. I'll pass.", if you offer them a wine they don't like or a wine they are unsure about. So, the point of all this narrative is.... if you have not tried tempranillo, you should. I would compare it to a pinot noir. It's not a very heavy red wine. It's light and fruity and goes well with all food. The same holds true for garnacha and the spanish red blends. In my opinion, the macabeo and, of course, the merlot are a bit heavier. Give'em a try! Let me know what you think. :)

Sick People Chicken Soup

Hello everyone! We have made it to Fall! The weather is beautiful and cooler! So, of course, everyone is sick. Almost everyone I know has some sort of allergy or sinus trouble or throat tickle or dry cough or the kids have the first Fall cold. I am going to share my recipe for Sick People Chicken Soup so you can doctor your family if the aforementioned afflictions are plaguing you and yours. Chicken soup is the perfect sick food because it is easy on the digestive system- I mean if you can't handle chicken soup you need to be in the hospital! I have always made this soup for every sick person in my family regardless of the ailment- colds, surgeries, allergies, back trouble, cancer, heart trouble, strep throat, you name it. I'm not claiming it will cure sick people, but it will definitely comfort them. Also, it's very simple to make, has just a few ingredients, and keeps well for several days in the fridge. It can also be frozen if you like for future outbreaks of illness. It will keep in the freezer for a couple of months. I would like to say that you should not stray too far from my recipe. I mean don't get crazy... We are talking about sick people here, OK? They don't need lots of herbs and spices and fresh ground black pepper and cheese and garlic toast and all that stuff we add to soup when we aren't sick. Keep it simple. We don't wanna irritate scratchy throats and make stuffy noses drip and eyes burn. We just wanna get the sick person to take some nourishment. I guess it would be OK if you want to substitute an oil or the kind of chicken I recommend, but really, I have pretty much perfected this recipe. So stick to it!

Sick People Chicken Soup

1 large white onion finely chopped
4 stalk celery finely chopped
6 carrots peeled and chopped (You can add more if the sick person likes carrots.)
1 clove garlic finely diced (That's it garlicaholics! We aren't trying to repel vampires!)
2 tbsp EVOO
1 rotisserie chicken deboned and diced  (I use store bought, but if you are feeling like Martha Stewart you can cook your own.)
1/2 cup uncooked white rice (You can substitute pasta here if you like. Ditalini works well. Increase to 3/4 cup.)
2 tbsp fresh dill finely chopped
1 tsp sea salt
1 tsp white pepper
2 32 oz. containers organic chicken stock
*Note: I recommend using organic ingredients for this soup. I always feel better about feeding my sick family members organic foods. When they are well- whatever, but sick I really, really care. :)

In a large stock pot add the EVOO and the chopped onion, celery, carrots, garlic and salt. Saute gently over medium heat until veggies just start to soften. (You want to sweat them a bit- not brown them.) Add the chicken stock, uncooked rice or pasta, diced chicken, white pepper, and chopped dill. Bring to a boil. Reduce heat, cover and simmer 30 minutes. Stir occasionally. If it looks too thick, add water and let simmer.

Serve this with saltine crackers- the other famous sick people food! For dessert, I recommend a popsicle or jello. Of course, this entire meal should be served to your sick person on a tray while they recuperate in bed. Just prop them up on some nice fluffy pillows. Maybe I'll get sick soon...