The taste of home

I am officially homeless.

I moved out of my apartment in San Diego, the adorable beach bungalow where I spent 14 crazy years. I left all of my lovely friends and my boyfriend. Most of my stuff has been sold or donated. The rest was crammed into a cargo van and hauled 2,258 miles (give or take) to my mom’s house. I am comfortable here – goodness knows it’s nice to relax after that crazy fast drive from California – and my family is great, but I literally have no home to move into.

I am still waiting on my RV; I found the one I think I want in a town nearby. It needs new tires so the owner/seller has offered to deduct half of the cost of new tires from my purchase price. I am waiting to hear from him about a new microwave he is installing, and hopefully I will be bringing my new-to-me RV here to my mom’s house this week. Then, I plan to take at least a few days to spruce it up and get it ready to hit the road — plus I gotta find a road trip buddy.

In the meantime, east Tennessee is amazingly beautiful and I am enjoying my rest here.

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Our family moved from California to Tennessee once before, when I was about 12 or 13. My mom, my sister and I were living with my grandmother in Joshua Tree, then we all moved to Cookeville, Tennessee. I had more of a culture shock moving here then I did when I was in high school and did an exchange program in Germany.

It was all so different from what I was used to seeing landscape-wise, in the high desert east of Los Angeles; but also the culture is so different in so many ways.

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The lush greenery. The churches on every corner. The super-thick, country accents coming out of the mouths of people of every age. The smoky haze hanging over the tops of the trees. The roads that make no sense. The juxtaposition of torn-up trailers with rebel flags hanging outside, and stately farmhouses with perfectly manicured lawns. The liquor laws that change every few miles … where you can’t even have a glass of wine with dinner in one county, but in the next county five miles over, you can buy anything you like. Pickup trucks EVERYWHERE.

It was like another world. As my little sister and I were getting used to changes — spending the night with friends and having homemade biscuits in the morning (which at the time seemed impossibly fancy), farm work on the weekends, and prayers in our public school classrooms — we were also keeping up the recipes that warmed our hearts no matter where we were living.

My grandma was a Scottish immigrant in the late 1950s. I don’t know much about the food she cooked when she was in Scotland, but I imagine that she thought her fancy “Macaroni Mix” was very American. It’s basically a spicy spaghetti sauce, but tossed with elbow macaroni instead of spaghetti noodles. It uses up all of the extra veggies you have in your fridge. It feeds a bunch of hungry people. It’s super chunky, and my grandma’s version had a ton of ground beef, chopped onions and bell peppers. (Because I hated bell peppers, I was allowed to remove the chunks from my macaroni mix, but I had to eat the rest.)

Somehow, this macaroni mix became a family favorite. My mom still says it was the best dish and best recipe my grandma made (for me it was her barley soup, which you can find the recipe for here). My aunts and uncle would request Macaroni Mix for their birthday meal – the one time each year they got to choose what the family ate for dinner.

The meal is obviously not complicated or expensive (in fact, I am positive that is one of the reasons Grandma made it so much), but for us, it represents everything about home. It’s warm and comforting, it’s cheap and easy, it’s wholesome and healthy.

This time moving to Tennessee, it’s temporary. It’s the same, but different. The mountains are still smoky, the trees are still a luscious green, and the sunsets are still achingly beautiful. The accents are the same. There are still churches everywhere, but there are also reflexologists. The liquor laws are still wonky, but you can find homemade kombucha and craft beer around the corner …. er, mountain.

This time, it’s “Trump 2020” flags flying outside of the rundown trailers.

The roads still don’t make any sense.

But we still have Grandma’s macaroni mix, which reminds us that we’re back home.

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Try the recipe:

Macaroni Mix

(serves 6-10)

Ingredients:

  • 1 lb. package of elbow macaroni
  • 1 lb. ground beef
  • 2-3 tablespoons minced garlic
  • 1 large onion, chopped
  • 1 green bell pepper, chopped (optional)
  • any leftover veggies in your fridge (recommended: carrots, squash/zucchini, okra)
  • 5-6 fresh mushrooms, chopped
  • 1 large (24 oz) can of pasta sauce (recommended: Hunt’s Four Cheese)
  • 1 small can of Rotel (or any kind of diced tomatoes and green chiles)
  • 1 small can of plain tomato sauce
  • 2-3 generous handfuls of shredded cheddar cheese
  • 1/2 tsp. ground sage
  • 1 tsp. oregano
  • 1-2 dashes Worcestershire sauce
  • 1-2 tsp. steak seasoning (any blend of red and black pepper, garlic, paprika)
  • salt and pepper
  • seasoned kosher salt (optional)
  • grated parmesan cheese (for topping)

Directions:

Start a large pot of water boiling and in a separate (preferably cast-iron) pan, brown the beef and diced onion. Once the meat starts to brown, add the Worcestershire, the sage and steak seasoning, and the garlic, mushrooms, and other veggies (except the cans of tomatoes/sauces). Mix thoroughly as it continues to cook.

By this time the water should also be boiling. Add kosher salt (seasoned with rosemary or other herbs if you have it) and pasta to the water, and cover the pot.

Once the pasta, meat and veggies are fully cooked, drain the pasta and add the meat/veggie mixture into the pot. Turn off the heat. Add the cans of tomatoes and tomato sauces. Mix thoroughly. (Note: depending on how “wet” you like it, you might want to add another small can of tomato sauce at this point. This is usually where I think that this isn’t enough sauce, but then I just go with it, and it comes out perfectly.)

Mix the shredded cheese, mix completely, and then taste it before adding salt and pepper as desired. Serve immediately with grated parmesan on top.

NOTE: keep in mind that this is a Grandma Recipe. The measurements are not exact, and the basics can be adapted. It doesn’t matter what type of onion you use. If you only have rotini pasta instead of elbow noodles, do it. If you prefer ground turkey to beef, change it. I prefer to make this without bell peppers because bell peppers are gross, but I have been informed by other family members that it’s not “really Grandma’s recipe” if it doesn’t have the bell peppers. Make it how you prefer to eat it!

 – – –

I spent many years in Cookeville, and later I went to college at Tennessee State University in Nashville. But I never really spent very much time in the eastern part of the state, which is where my mom lives now.

Check out my Instagram and Facebook pages for more photos! Links to the right –>

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Since this is all new to me, we took some cool drives to nearby towns. We visited Historic Downtown Jonesborough, which is the oldest town in Tennessee, and where the first abolitionist papers were published.

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It’s a very adorable town, even in the summer heat and humidity.

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We also stopped at the Nolichucky River and enjoyed the scenery …

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… on our way to Asheville, North Carolina, which is only about 50 miles away. The drive there was amazing — 40 or so miles, on an interstate, where you feel like you’re literally in the clouds. You see why they call these the Smokies.

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I will update this space soon, when I either purchase this RV, or keep up my search.

Cheers, ya’ll!

Want to help me out on my road trip? Donate to my GoFundMe campaign here

Boysenberry Baby Back Ribs and Planning for the trip of your life

I have just under 30 days before I vacate my apartment and hit the road in an RV — which I technically do not yet have.

I have given away most of my clothes, I have packed up half of my apartment, and I have organized an insane amount of schwag. I pick up some cool promotional things from just about every 5k, festival, fun run, concert and foodie event I attend, which leads to a truly astounding array of can koozies, cup coasters, hats, lighters, posters, ticket stubs, race medals, and other random accoutrements.

And don’t even get me started on my collection of cookbooks. This is maybe half of it.

I have, of course, had my mom here to help me. She was in my apartment before I was even discharged from the hospital (see previous post), and has been here since, helping me with cooking, cleaning, laundry, and all sorts of other things, while my broken back heals.

I have also had other family to come cheer me up and help out; my sister and her partner came from Texas, and my brother came from Ventura county with his wife. It has been wonderful to spend some time with them all, especially since I don’t know how much longer I’ll be around.

Aren’t we all adorable?

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To make a very long story very short, my brother and I, for reasons beyond our control as children, didn’t meet each other until we were adults. Since then we have developed a truly wonderful relationship, but it’s kind of a bummer that we weren’t given the chance to know each other for our whole lives.

Regardless, we are making up for lost time, in the best way ever: with BBQ.

Big brother writes a blog, too, check out his theme park blog at Park Journey. Because he goes on so many trips to theme parks, I get the benefit when he shows up with things like a big bottle of boysenberry concentrate from Knott’s Berry Farm.

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I made the most awesome Boysenberry Baby Back Ribs! (See the end of this post for the recipe.)

We also went out with another friend to check out some RV sales lots, so I can get an idea of what type of vehicle I want. I don’t have a truck (or even a car) so I don’t want something I have to haul, and I need something with a standard bed, i.e., not one I have to climb a ladder to get into, or unfold from a table or something. It’s too hard on my poor broken back!

Anyway, I think I narrowed it down to the type of Class C RV I need for this trip.

I will continue to update as I prepare to take off on this amazing trip of a lifetime. I do not yet have an itinerary; nor do I plan to have one. I have a lot of people I would like to see, and there are a lot of monuments and national parks and just beautiful areas of the country that I’ve never seen, and now that I am running out of time, I am very excited to see. I even splurged and bought myself the best travel gift ever: a brand new, spiral-bound, Adventure Edition road atlas!

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This baby even has a full section on all of the national parks! I probably won’t be driving to Alaska (although you never know), but other than that, I really want to see all of the national parks. This will be so fun!

And, yes. I am excited. I have something truly life-changing and amazing to look forward to. I know it might seem weird, in fact I got a few comments and messages about how happy I seem to be about a bucket list road trip. All I can say to that is, I learned a lot from when I had breast cancer before; and I learned a lot about control.

When you have cancer, it’s easy to feel like you have no control over your life … you’re told what to eat, what medicines to take, what horrible treatments to do to your body. You feel like your own body is betraying you; like no matter what you do, this cancer is the one in control, not you. And to a certain extent, that is true.

But.

But.

You always have control over your own reactions to things. Sure, you can be a jerk to the nurse treating you, and probably nobody would blame you, because you have cancer and you’re in pain or you’re sick. But being a jerk isn’t going to make you feel any better. It certainly won’t make your treatment any easier.

A positive attitude, sometimes, is all you have.

I’ve always been a happy person. Sure, I have problems like everyone else, but I am generally happy. I have (had) a great career, a house on the beach, a great boyfriend, a wonderful family, amazing friends .. I don’t have a lot to be angry at the world about. And I am sure not going to let cancer take anything else away from me.

Being sick; I can’t control that.

But I can control how I react to it.

I choose not to be afraid.

I choose not to be angry.

I choose to be happy despite the pain.

I choose to make every moment count.

I choose to live my life as I want to live it.

I choose to end it the way I want to end it.

I am going to ride out on the greatest bucket list trip ever. Hopefully I will see everything I want to see, live another five years, and write a great book about my adventures. Maybe I will have to cut my adventure short if I get too sick or am in too much pain. But I will ride as long as I can and see as much as I can for as long as I can.

It’s gonna be so rad!

 

Boysenberry Baby Back Ribs 

(Instant Pot Recipe)

Ingredients:

  • Two (2) baby back rib racks
  •  about 1/2 of 1 bottle of Knott’s Berry Farm Boysenberry Punch Concentrate, separated (you can purchase online here)
  • 1 cup water
  • 8 oz. tomato paste
  • 3 tbsp. brown sugar
  • about 1/2 diced onion
  • 1-2 heads of crushed garlic
  • smoked salt* and fresh cracked pepper

To prepare:

  1. Place a rack in your Instant Pot inner pot. Add approx. 1/4 of the bottle of boysenberry concentrate and the water to the pot.
  2. Coat the ribs with salt and pepper, and arrange on the rack in the Instant Pot. Set on high pressure for between 15-25 minutes, depending on the thickness of the meat. (Don’t overcook, or the ribs will fall apart before you can eat them; more than 30 minutes will have all the meat falling off of the bone no matter how thick the ribs are.)
  3. While the ribs are in the Instant Pot, sauté the diced onion and garlic with the olive oil in a small pot on the stove. Once the onion is translucent, add the tomato paste and the brown sugar, as well as smoked salt and pepper.
  4. Whisk in about another 1/4 of the bottle of boysenberry concentrate VERY SLOWLY as the sauce simmers. Do not let the sauce get scorched.
  5. Allow the Instant Pot to depressurize naturally, which should take about 15 minutes, at the same time that you allow the sauce to gently simmer.
  6. Once the Instant Pot has depressurized, remove the ribs, coat them in the sauce, and place in your air fryer or under a broiler for about 5-7 minutes until the sauce gets caramelized. Serve and eat immediately.

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*Note: I do not believe in using Liquid Smoke, and smoked salt is an excellent substitute for actual smoked meats, etc. If you must (gulp) use Liquid Smoke, go easy on it.

 

 

 

Chillin at Jimmy Carter’s

I think I have found my new favorite Mexican food spot, you guys. They’re authentic, they’re classy, and they’ve got lots and lots of soups. What more could you want?

This past week, I finally got to check out Jimmy Carter’s Mexican Café in the Hillcrest/Balboa Park neighborhood. It’s been there for decades, but I am behind; I know. I had no idea what a great place I was missing. The service isn’t just great; the servers treat you like you’re a guest in their home … because you practically are. Most of Jimmy’s employees have been working for him for decades. It is quite apparent that everyone there loves their jobs, and loves Jimmy himself.

The food is ALL homemade. It is ALL authentic. It is ALL Jimmy Carter approved. But for me, the best part is the soup list.

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Albondigas (meatball soup)

There are four soups that are on the permanent, daily menu – Creamy Black Bean, Chicken Tortilla, Albondigas, and Chicken Pozole.

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Green chicken pozole

There is menudo every weekend.

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But that’s not all! Every day, the chef picks 2-3 more soups to have on special that day (Check out Jimmy Carter’s Instagram page for daily special announcements). There are over two dozen rotating soups, from calabaza y elotes and caldo de res, to Mexican clam chowder and spicy pork guerrero.

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Chicken tortilla soup

Their soup list is INSANE. I managed to escape with their internal soup list, which details the ingredients and garnishes for each one.

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I mean, right?! And this is just the soup list.

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I’ll take one of each!

You could eat here every day for a month and never have the same meal twice. I love it!

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In addition to the albondigas and green chicken pozole, I also checked out some delicious wet tacos (above) and some mini quesadillas (below) stuffed with chicken and carnitas.

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I also would be remiss if I didn’t tell you about their sauces.

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Every item on the menu can be topped with one of their handmade and super-authentic spicy sauces.

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I got to try them all, and I think the Tlaquepaque is my favorite. I see why it’s the most popular … it’s creamy and spicy and good on literally everything.

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There is literally nothing I would not like to eat with this sauce, but Jimmy himself recommends the cheese enchiladas with this gorgeous stuff on top.

Don’t forget the drinks and dessert! In addition to a super-huge menu of authentic Mexican cuisine, Jimmy Carter’s offers a fun assortment of cocktails and other drinks. As you know, I recently discovered the beauty of the tequila mule for myself, so I sampled JCMC’s mezcal mule.

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Outstanding!

And, although I was definitely slowing down by this point (those soups were so good I was licking the bowl), I had to sneak in a few tastes of the coconut flan.

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All in all, I am so glad I finally visited. I will definitely be back to try more of those amazing soups and sauces.

Instant Pot Mexican Food Night

If you have an Instant Pot, you probably already know about all of the amazing things it can do, and all of the ways it makes cooking for your family a little bit easier. My boyfriend had a special request for dinner last week, so I used my IP to make it happen.

First, being that we both live in San Diego, we eat tons of Mexican food. There is a taco shop on nearly every block in this town. But, since my beloved is allergic to most kinds of beans, it totally cramps our taco shop style. So I decided to make him some refried beans with navy beans – the only type that won’t make him sick. This recipe can be adapted for whatever type of beans you prefer or are not allergic to. 🙂

Refried Beans

  • 4 cans beans (I used navy beans but you can use any type)
  • one onion, chopped
  • 4-5 cloves of garlic, minced
  • 2-3 tbsp. of (concentrated) tomato paste
  • 3 cups of GOOD vegetable stock*
  • salt and pepper
  • garlic powder
  • paprika
  • oregano
  • 1 tbsp. extra virgin olive oil
  • one jalapeno pepper, minced (optional)

Directions:

Put your IP on the sauté function and add the chopped onion, garlic, jalapeno (if applicable) and olive oil. Cook for 4-6 minutes or until the onions are somewhat translucent. Turn off heat.

Open the cans of beans, drain and rinse them, and add to the pot. Add the tomato paste and spices, and mix well. Slowly add the vegetable stock* and put the lid on with the valve closed.

Set on high pressure, and cook for 1-3 hours (the longer you cook it, the more the flavors will marry and get stronger, but cook it for at least one hour). Use natural release.

* About that vegetable stock… homemade is definitely best. Since you already have an Instant Pot (I assume, or you wouldn’t be reading this), I recommend doing this part first. Take all of the vegetable scraps that you have left over from a week of cooking … the ends of herbs and celery, the tops and peels of onions, the seeds from inside gourds, carrot tops and zucchini tips. Save them in a big baggie or mason jar. At the end of the week, empty that bag or jar into the IP, cover it with water, then add ANOTHER 2 cups of water, and cook on high pressure for at least 3-4 hours. If you open the lid and the stock doesn’t seem dank enough (you want it good and dark!), go for another 2 hours. Strain out the leftover vegetable scraps, and there you have some amazing vegetable stock. If you cannot do this, storebought is also OK. But honestly, the stock is where these beans get their flavor.

Of course, one cannot survive off of beans alone, so I also made some delicious chicken tinga … based on one of my favorite Del Real Foods recipes. I based it off of the recipe from A Pinch of Yum, but adapted it to a quick cook in the Instant Pot. This cooks up really fast, even using chicken that isn’t pre-cooked.

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Chicken Tinga

  • 2 lbs. boneless, skinless chicken thighs
  • 1 medium onion, chopped
  •  1 head of garlic, chopped
  • 1 10-oz can of crushed tomatoes
  •  3-4 chipotle peppers in adobo sauce
  •  salt and pepper
  •  1 tbsp. cumin
  •  1 tbsp. dried Mexican oregano
  • 1 tbsp. extra virgin olive oil
  •  1 1/2 cups chicken or vegetable stock (see above for tips on how to make the best vegetable stock)

Put Instant Pot on sauté setting and add onions, garlic, and chipotle peppers. Once the onions are slightly translucent, add the chicken, stock, and spices. Make sure the chicken is covered. Switch to high pressure and cook for 35 minutes, with natural release. Shred chicken and serve immediately.

We made the chicken into a bunch of different dishes … enchiladas, tacos, burritos, even nachos.

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Don’t forget the cocktails … a couple of weeks ago I went to Fred’s Mexican Café in Old Town, and had my first tequila mule (they call it a Donkey Punch). It changed my life.

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So, for our homemade Mexican food night, I subbed my usual whiskey mule for a big tequila mule.

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Pour a generous shot of tequila over ice and add ginger beer or ginger-lime Boochcraft high alcohol kombucha, then add a shot of bitters and a squeeze of lime.

Salud!

 

 

 

Saturday at H Mart

This weekend I finally got to check out the newly-opened H Mart on Balboa Avenue (the one on Mira Mesa is still there, but this second one just opened in early June).

The second H Mart is considerably larger than the older store, and boasts a huge food hall with tons of amazing food.

After perusing the baked goods (that are waiting for you as soon as you walk in the entrance), it occurred to me: one must never go grocery shopping while hungry.

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Luckily, there were plenty of options.

First, I tried some kimchi fried rice from Bann Korean Cuisine. The kimchi was delicious but the dish itself was a little TOO packed with green onions for my taste.

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The busiest part of the food hall, by far, was the Myungrang Hot Dog stand, which features delicious sticked hot dogs coated in a tasty rice batter (and in some cases, squid ink, cheeses, or potato), then you have the option to have them rolled in sugar or coated in any one of a variety of yummy sauces.

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And, of course, you can’t go wrong with the hot dog coated in cheese.

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It was quite interesting … I expected them to be crunchy but I wasn’t prepared for the chewiness of the dough. Also the sugar topping was a great addition, despite how it sounds – the sweetness of the sugar balances perfectly with the saltiness of the hot dog.

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After a quick perusal of the grocery part of the store, and picking up a few essentials – sesame oil, Korean pancake mix, Korean BBQ sauce for grilling later (see below) and some ginger candies – I headed across the street to Cross Street Chicken and Beer for some after-shopping sustenance.

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There was a short wait … but it was worth it.

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I tried the soy garlic wings and the spicy corn poppers, plus a nice flight of IPA beers. I usually drink IPAs, but the beers here were specifically selected to complement the chicken and other dishes.

This place is a gem.

I kept the party going when I got home …I smoked some chicken legs and pork belly using that Korean BBQ sauce …

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… and I used smoked meats, that oniony kimchi fried rice, plus homemade sticky rice and savory Korean pancakes, as my meal prep for the week.

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Smoke a (meat) fatty this weekend

There are a million amazing things you can make in a smoker, mostly involving meat. It’s a time-honored tradition now to coat a nice piece of protein in a spicy dry rub, perhaps inject it with some moisturizing, tenderizing marinade, and slow-smoke it over low heat for hours until the meat has reached perfection.

That’s one way to do it.

Another way take a little bit more hands-on work, but it’s an amazing smoked dinner that you can have on the table in half of the time it takes for your average brisket or pastrami or beer-can-chicken. One of the best things about smoked meats is that it takes very little work prior to smoking … you generally coat and/or inject your meat (as per above) and then the next few hours is hands-off, and you can enjoy a few beers while your meat cooks itself. A fatty takes a few additional minutes of prep time, but then you only need half of the smoking time.

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In a nutshell, you make a fatty with three main ingredients: 1) bacon; 2) ground meat; and 3) a stuffing of some sort. I have seen breakfast fatties with eggs inside; a Big Mac fatty stuffed with pickles and special sauce; and all sorts of other variations stuffed with mushrooms, cheese, vegetables, sauces … you name it.

This Thanksgiving, I decided to create two different Thanksgiving Fatties, both made using ground turkey, one stuffed with homemade cornbread stuffing and the other with some super-cheesy homemade mac and cheese. I think the mac and cheese version was better, mostly because (as you can imagine) the stuffing dried out the finished product — just slightly, but it was definitely dry. That isn’t to say not to make it, but just make sure you serve it with extra gravy.

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Mac and cheese on the top rack; mac and cheese-stuffed fatty on the bottom.

The mac and cheese version  -especially because my homemade cheese sauce tends to be extra saucy and cheesy – was very moist and flavorful. (See the end of this post for my homemade mac and cheese recipe!)

The procedure itself is very simple:

Step 1, make a bacon weave over a piece of plastic wrap:

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Step 2, cover the bacon weave with ground meat (make sure it is seasoned well):

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Step 3, add whatever stuffing you are using (this is the cornbread stuffing):

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and Step 4, roll and smoke.

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I smoked mine for about 3 hours over wood chips at approx. 300 degrees. The rack I used is actually for grilling vegetables, but it isn’t really necessary; it works just as well to use a bit of aluminum foil.

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As promised, here is my recipe for the most amazing homemade mac and cheese you will ever have:

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Starbright’s Kitchen Homemade Three-Cheese Smoked Mac and Cheese

  • 1 1-lb box of macaroni noodles, cooked to package directions
  • 2 cups milk
  • 1 cup chicken broth (* or use vegetable broth to keep it vegetarian)
  • 2 tbsp. flour
  • 2 tbsp. butter
  • 1 cup grated cheddar cheese
  • 1 cup grated Monterey Jack cheese
  • 1 cup grated Asiago cheese
  • 1 pinch nutmeg
  • 1 tsp. paprika
  • salt and pepper
  • panko crumbs or cooked bacon for topping (optional)

First prepare a white sauce by mixing butter and flour over low heat, then SLOWLY whisking in milk and stock. Once the mixture has become a thick sauce, add the cheese and spices.

Simmer for an additional 5 minutes, stirring constantly, until the sauce is thick and creamy. Taste and add more salt and pepper if necessary.

Add the cooked noodles and mix completely. Add any optional toppings. Transfer to smoker-safe dish and smoke for 2-3 hours over low heat.

Happy smoking!

Hatch Chile Season in Full Effect

Hatch Chiles are truly a marketing marvel of modern times. Typically, from around the beginning of August through the end of September, you will see many of your local stores featuring the mild New Mexican chile pepper, and many of them will offer free roasting as well.

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I was lucky enough to be the recipient of a “Hatch bag” from the Lazy Acres Natural Market in Mission Hills (on Washington Street, if you’re in San Diego). It’s a wonderful natural foods market, and they make a ton of their own products. I was given a bag not just of the chili peppers themselves, but a plethora of items made with Hatch chiles.

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That’s pie, cornbread, wine, crackers, cheese, cream cheese, beef patties, orange juice, guacamole, cream cheese, fiesta mix, and of course, some Hatch chiles, both fresh and roasted. Wow! Who knew they even made Chile Wine? (Not me.)

The first thing I did was grate up some of that Hatch chili cheddar cheese, and I used it in my Sunday meal prep to spice up my breakfast casserole.

The recipe for the casserole is wicked simple: the crust/bottom layer is crumbled up biscuits, then cooked sausage with mushroom and onion, then scrambled egg mixed with a can of condensed cream of mushroom soup. Top with cheese and bake til done, like 30 minutes on 400 degrees.

 

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Next, I used the Hatch chili cream cheese and the grated Hatch chile cheddar cheese, plus ranch dressing and chicken breast, to make this amazing little snack.

If you’re ever stuck needing a quick, easy, potluck dish, or just a regular appetizer or snack, this is for you. Simply mix the chicken (canned or fresh/cooked) with ranch and cream cheese, then top with grated cheese and bake until bubbly. This is a very versatile  – the original recipe is buffalo sauce and regular cream cheese instead of Hatch-flavored cream cheese and cheddar cheese – and will be an instant crowd-pleaser.

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I also used the spicy orange juice (I was too chicken to drink it) in my Instant Pot to make some delicious ribs … just cook the ribs (on their side, like pictured below) on a rack inside the pot, pressure cook on high pressure for 25-30 minutes (and natural release), and then finish off on the grill or under a broiler with your favorite BBQ sauce. You won’t be disappointed!

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I also used the cornbread for a few dishes … it was a perfect accompaniment to the sweet taste of the Mississippi “Coke” Roast I also made in my Instant Pot.

Coke Roast is one of those recipes that sound really crazy when you read the ingredients, but you know it’s for real as soon as you taste it. This particular insanely easy and fast Instant Pot recipe is a pork loin (or beef chuck roast, but I think the pork is more tender), a can of Cola-Cola, a stick of butter, half a jar of pepperoncinis (with the juice), a packet of ranch dressing mix and a packet of au jus gravy mix. Pressure-cook for about 30 minutes with natural release, and serve over something spicy.

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I used the Hatch chile cream cheese and cheddar cheese for variations on a few of my favorite recipes. In addition to the chicken-cheese dip, I also made one of my favorite side dishes with a spicy twist.

These onions are usually made with Asiago cheese … simply wrap a slice of bacon around a half an onion, then add broth, cream, and roast until tender. Then add a bunch of grated Asiago cheese on top. I followed this same recipe but added Hatch cheddar instead of Asiago. It doesn’t have the same funky Asiago flavor, but the spiciness certainly made up for it.

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I think my favorite item in the bag was the delicious beef patties … they were clearly handmade, stuffed with cheese and lots of chunks of Hatch chiles, and the meat was very tender and fresh.

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I served the burgers on cauliflower sandwich thins with ketchup, mustard and mayo, and topped it with some sautéed mushrooms and fresh Hatch guacamole from the Hatch bag.

It was EPIC.

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What’s your favorite Hatch chile recipe? Let us know in the comments and your recipe might be selected for our Hatch feature next summer!

BBQ Class with the ‘Czar of Char’

This week, I was lucky enough to be a part of a small gathering of food bloggers to meet with Chef Alex Benes at the Wood Ranch Restaurant in Hazard Center (San Diego). We were all treated to most of the items from the menu, including desserts, all while Chef explained to us some of his favorite tips and techniques.

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There was a lot of talk about meat – and I’ll get to that later – but to me, some of the biggest stars were the vegetables and sides. To start, we enjoyed sweet potatoes and cauliflower fresh from the grill:

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Or the Farmhouse Salad, with kale, Brussels sprouts, quinoa, black beans, roasted broccoli, cauliflower, tomatoes, scallions, cucumbers, radishes and hard-boiled egg (and to which many people also add chicken or other meat):

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And we got to sample this INSANE burger known as “The Ultimate,” which has pulled pork and slaw, brisket and cheese, kielbasa and jalapeno, and topped with shredded fried onions:

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To my surprise, Chef said that when he’s cooking for himself or his loved ones, his favorite food to grill is actually fish! You’d think he would be all about a brisket or a tri-tip, but his favorite thing is to grill a whole fish. Wood Ranch doesn’t feature a whole fish on its (already pretty extensive) menu, but they do have some amazing options for salmon and shrimp. We got to sample salmon three ways (with blackened seasoning, and with two different spicy glazes), and they were all delicious.

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And look at these sides! The mashed potatoes and mac & cheese were pretty standard but very tasty, and the peanut coleslaw is a perfect crunchy side for their smoked meats.

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We had a bit of a debate at the table about whether the tri-tip or the brisket, and honestly, while both of them were amazing, I think I liked the tri-tip more. The tri-tip was served with Wood Ranch’s signature BBQ sauce (which you can purchase by the bottle):

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… But the brisket was so tender, and it was served with this awesome housemade cherry chipotle sauce, which I would happily buy by the bottle if they let me.

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I didn’t partake in the desserts – but they looked amazing. You can choose from cheesecake:

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… chocolate cake:

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… peach cobbler:

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or Oreo Cookie Crunch:

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I was trying to stay on my diet but it was difficult.

I highly recommend this place, for the convenience (right off the freeway and the trolley line), the ambiance and the friendly staff; but most of all the food. The chef clearly takes the time and effort to put out a premium product.

Easy Yellow Curry with Clouded Judgement IPA

I’ve been cooking up a storm in my new Instant Pot … it makes dishes with that slow-cooked flavor in a fraction of the time!

I was asked by Bitter Brothers Brewing Company to help them create a delicious yellow curry recipe that would pair with their new Clouded Judgement IPA, so I figured my Instant Pot was up to the job!

By the way, I also have instructions at the end of this post on how to make this without an Instant Pot in your slow cooker … but you should really get an IP if you’re able. They are so awesome.

This is my favorite kind of curry or stew – lots of chunky, fresh vegetables, lots of meat and lots of flavor. I use fresh kale and mushrooms in addition to more hearty chunks of onion, carrot and baby corn, but feel free to substitute your favorite hearty greens (chard or mustard greens would be great in this dish).

You can also omit the chicken, and replace the chicken stock with vegetable stock, to make this dish vegetarian or vegan. It’s also gluten-free and paleo/keto friendly (without the beer pairing, of course).

Speaking of beer, this delicious IPA is what they call a “hazy” IPA – which are minimally filtered, if not totally unfiltered. They also often have a distinct citrus flavor, almost like a Hefeweizen. The Clouded Judgement IPA is one of Bitter Brothers’ anniversary beers, and has a great citrusy flavor as well as (not surprisingly) a slightly bitter aftertaste.

It’s perfect to wash down a slightly spicy, chunky curry!

This recipe is fragrant and rich and spicy – but it’s not hot, unless you add the optional chili-garlic paste. I think all of the spices together, as well as the heaviness of the chicken and kale and the slightly sweet creaminess of the coconut milk, come together to pair perfectly with the hoppy haziness of the Clouded Judgement IPA.

Yellow Curry and Clouded Judgement IPA

Easy Yellow (Instant Pot) Curry

(yields approx. 5 servings)

  • 1-1 1/2 lbs chicken thighs, cut into bite-sized pieces
  • 10-12 large mushrooms (whole or cut in half)
  • 4-5 stalks red kale, roughly chopped
  • 3 large carrots, diced
  • 1 yellow onion, diced
  • 3-4 cloves of garlic, diced
  • 1 tbsp. ginger paste
  • 1 tsp. curry powder
  • 1 tsp. garam masala
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 2 tsp. turmeric
  • salt and pepper
  • 2 cups chicken stock
  • 1 can of baby corn
  • 1 can of coconut milk
  • 1 tbsp. chili-garlic sauce (optional)
  • Cooked rice (or zucchini noodles for a low-carb alternative)

Put your Instant Pot on the “Sautee” setting and let it warm up. Add the onion, garlic, ginger, chicken, and kale to the pot, and stir slowly until the chicken gets brown and the kale and onion starts to wilt.

Add the rest of the spices and make sure everything is evenly coated. (If you are adding chili-garlic sauce for extra heat, add it at this time.)

Chili-Garlic sauce is awesome but optional!

After the vegetables are slightly wilted and the chicken has browned (approx. 10 minutes), turn off the Instant Pot and add the chicken stock, the mushrooms and the baby corn.

Put your Instant Pot on the “Pressure” setting for 10 minutes, with the steam valve closed. After the time is up, allow the pressure to release naturally (which should take about another 5-10 minutes). Add the coconut milk and mix well. Serve immediately over rice or zucchini noodles.

Pin and save the recipe card:

Slow-Cooker Directions:

Warm a large saucepan with olive oil or coconut oil. Add the onion, garlic, ginger, chicken, and kale, and stir slowly until the chicken gets brown and the kale and onion starts to wilt. Add the rest of the spices and make sure everything is evenly coated. (If you are adding chili-garlic sauce for extra heat, add it at this time.)

After the vegetables are slightly wilted and the chicken has browned (approx. 10 minutes), remove from heat and place all of the ingredients into the slow cooker. Add the chicken stock, the mushrooms and the baby corn.

Set on the “low” setting and simmer for 6-8 hours (or more). Add the coconut milk and mix well. Serve immediately over rice.

Instant Pot Love – How to make yogurt, cheesecake, meatloaf and more

Do you have an Instant Pot yet?

It was apparently the hottest gift for the 2017 holiday season, so if you’re like me, someone who loves you bought you one of these babies.

Happy Holidays to me!

It’s really an amazing machine.

It’s a pressure cooker – but not one of those old and clunky ones that your grandmother used to have that made horrible noises and looked like it might explode at any moment.

This is a computerized cooking machine that is smart enough to remember your past settings and cook everything from hardboiled eggs to cheesecake to BBQ ribs.

After using this machine for a few weeks, I was able to happily donate my old slow cooker (because the IP has a slow cooker setting that doesn’t involve pressurization), my rice cooker (it makes all rice, quinoa, oatmeal, and any other type of grains in half the time of the best rice cooker on the market), and my yogurt maker.

Yogurt

Speaking of yogurt, you can literally make a ton of it at the touch of a button. I recommend setting it up before you go to bed at night, and you’ll wake up to yogurt!

All it requires is:

  • a gallon of milk,
  • a small container of plain yogurt (approx. 6 oz.), and
  • a 5 oz. can of sweetened condensed milk.

Put it on the “Yogurt” setting for 10 hours (or more) and then refrigerate.

That’s it.

Six quarts of homemade Greek yogurt.

That yields 6 quarts of yogurt.

Wow!

Adapting Your Favorites to the IP

My first experiment with this machine was for a tagine recipe … one of my favorite Moroccan dishes with chicken, chicken livers, green olives, preserved lemons, and other veggies.

Instead of slow cooking this for 8-9 hours, or on the stovetop in a fancy tagine clay pot, I simply placed all the ingredients in the Instant Pot and pressure-cooked it for 25 minutes.

Instant Pot Moroccan chicken

I have to admit, I was still a little nervous. Would that be enough time to cook chicken? And to make sure all of the flavors were properly cooked in to the meat?

To my pleased surprise, it turned out beautifully. If you are trying to adapt your favorite recipes to the Instant Pot, check out this link.

I think the most important thing when adapting is to check the pressure release – a “quick release” of the pressure will let the steam escape right away and are for recipes that are not generally slow-cooked (see, for example, the meatloaf and mashed potatoes recipe, below).

For a recipe like this chicken where you want the flavors to be infused into every bite, you will want to do a “natural release” method after the cooking time is over. It takes a few extra minutes, but it’s worth it. And it’s still ready to eat in a fraction of the time.

Sweet Dishes

One of the first rookie mistakes of the Instant Pot is to neglect the sealing ring. The IP comes with a clear ring that fits on the inside of the pressurized lid.

At the very least, you need to make sure the sealing ring is cleaned after every use, or the flavors from whatever you cook will stick to the ring and get into everything you cook later.

If you intend to use your Instant Pot for savory dishes (chicken, ribs, eggs) as well as sweet dishes (cheesecakes and desserts), then the first thing you need to do is buy at least one extra sealing ring. I got a pair of them on Amazon.

Now I only use the red sealing ring for desserts and sweet dishes.

I also purchased a springform pan that fits inside a 6-quart Instant Pot, and I can use this for cheesecakes and other desserts as well as lasagna.

Cheesecake

I made a couple of different types of cheesecake to see how well it worked. Basically, you can make the crust however you like (crushed cookies with melted butter, or even a brownie that is only partially baked in the oven).

Oreo crust!

Then the filling recipe is simple:

  • 4 8-oz. packages of cream cheese
  • 4 large eggs
  • 1 1/2 cups sugar

The most important thing to remember is that the cream cheese and eggs MUST be at room temperature. If not, they will not blend properly and will result in a lumpy cheesecake. Make sure all ingredients are blended and smooth, then pour into your springform pan.

Cook on the (high) pressure setting for 45 minutes, and use the natural release method (which will take about another 10-15 minutes).

Let it cool and garnish with your favorite toppings.

Oreo cheesecake with berries.

This is one of my favorite recipes because it’s so easily adaptable. Try it with lots of different crusts and/or toppings!

Turtle cheesecake with brownie crust

I have tried similar recipes in the oven before, and I even made some in the oven while I was making some in the Instant Pot, just so I could see the difference in flavor and texture. The pressure cooking makes the filling much softer and lighter!

Food parties

During my first couple of weeks with the Instant Pot, I organized a few friends for a tamale party.

If you’ve never been to one, it’s basically a fun way to make a party out of something that can be pretty boring and tedious – making tamales.

Tamales are a popular dish around the holiday season, especially in the southwestern United States and Mexico. They are delicious concoctions of many types of fillings and masa (corn) dough stuffed into corn husks and steamed.

They are also a giant pain to make. Hence, a party.

Tamale party setup

Instead of spending hours doing all the work yourself, you get a few friends, everyone brings fillings and masa dough and corn husks (as well as a few bottles of wine and snacks to sustain you for a long afternoon), and everyone makes a bunch of tamales.

It’s a little bit of work, but everyone goes home with tons of tamales to eat (or freeze for later).

Tons of tamales. Literally.

As you can imagine, the Instant Pot made a ton of work a little easier.

The night before the party, I used my Instant Pot to make a vegetarian filling … literally a variety of vegetables and spices simmered for a few hours. Except that it literally took less than 20 minutes on the pressure setting. It took me longer to chop all of the veggies than it did for me to make a huge amount of delicious vegetarian filling.

Vegetarian tamale filling

I also made a chicken verde filling – literally a few boneless chicken thighs and a big can of salsa verde – that was ready in half an hour.

Saving the day at the tamale party

And, of course, tamales need to be cooked, too; and that usually takes 1 1/2 to 2 hours in standard steamer pot. But I actually brought my Instant Pot with me to the party (did I mention it’s very portable and has a handy handle on top?) and was able to steam a few batches right on the spot.

A full pot (I have a 6-quart) stuffed full of tamales steamed each one beautifully in 30-35 minutes. (Do a quick release afterwards.)

Weeknight Meals

Because the Instant Pot can make short work out of many dishes that would otherwise take hours and hours, it’s perfect for weeknight meals and holiday dinners.

For Christmas dinner I used it to make Brussels sprouts (in 3 minutes!); and for New Year’s, I made black-eyed peas and greens, a delicious Southern New Year’s Day tradition to bring good luck in the new year.

Usually it simmers in my slow cooker for 24 hours. This year, I made it in 35 minutes – from dried beans!

Black-eyed peas and greens for New Year’s Day.

Which brings me to another awesome feature of the Instant Pot – it’s multi-functionality! Although most recipes use the “pressure” setting, there is also an equally awesome “sauté” setting.

For example, before, when I made black-eyed peas in my crock pot, I would brown the onions and garlic and whatnot before adding them to the slow cooker.

With the Instant Pot, you can sauté the veggies, then add the rest of your ingredients and switch the setting to pressure to complete the dish! It saves tons of time in washing multiple pots and pans, not to mention that you are cooking the food in a fraction of the time.

Meatloaf and Mashed Potatoes

The meatloaf and mashed potatoes recipe from I Wash, You Dry is definitely going to be a weeknight supper regular for me. It’s so easy!

Meatloaf and mashed potatoes AT THE SAME TIME!

You place the potatoes and chicken broth at the bottom, then put the wire rack over the potatoes and place the foil-wrapped meatloaf on top. You can even cook a vegetable side dish in there, too.

Meatloaf and potatoes dinner

With only 25 minutes on pressure, and quick release, you can have a delicious dinner on the table in no time.

Sous Vide Eggs and Meal Planning

I usually eat breakfast on the go, and it’s hard to do that and stay healthy sometimes. Luckily, the Instant Pot is also great  for meal prep.

This is another cool Instant Pot accessory … a silicone mold. The Amazon listing says it’s for baby food and egg bites, among other things, but I use it mostly for eggs.

Sous vide egg bites

The most important thing to remember here is to not fill the cups all the way. I made that mistake my first time, and the egg mixture expanded and almost popped out of the container!

Ah well. They still tasted good!

This is a really great way to prepare an easy and healthy breakfast.

You can customize the flavorings (and control the salt and fat, etc.), and make a whole pan of these in less than half an hour – 8 minutes of pressure cooking (which means it will take a moment to get to the appropriate pressure) and then 10 minutes to let the steam naturally release.

The result is a pan of delicious and super-fluffy egg bites you can eat all week long.

Coming soon

In addition to some fun and useful Instant Pot accessories, I treated myself to a new cookbook, too!

I really adore Indian food, and I can’t wait to experience how much easier it is to make at home with the Instant Pot!

Coming up soon on Starbright’s Kitchen!

Please stay tuned to Starbrightskitchen.com to see the creations from Urvashi Pitre’s Indian Instant Pot Cookbook!